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Category Archives: Dressings and Condiments

Cranberry Orange Sauce, Super Stuffing, and Other Thanksgiving Sides

Posted on November 10, 2010 by amydeline

It’s Thanksgiving Week here at The Gourmand Mom. Yesterday we started talking about the side dishes; my personal favorite part of the Thanksgiving feast. Today, we’re going to continue looking at a few easy and delicious dishes to complete any Turkey Day buffet. We’ll start with a fresh cranberry sauce, accented with freshly squeezed orange juice and zest. Then, we’ll take a look at my favorite Sausage, Apple, and Leek Stuffing recipe. After that, we’ll take a glance back at several other previously-posted Gourmand Mom recipes which would work beautifully for this occasion. Pick and choose what works for you.

As a child, I was a jellied cranberry sauce girl, through and through. I can not tell a lie; I still love the stuff. But, over the years, I’ve also learned to love fresh, whole berry cranberry sauce. It’s delicious paired with a bite of turkey or spread on leftover turkey sandwiches. I’ve even used it to make cranberry linzer-style cookies and baked it with brie wrapped in puff pastry. Spread some on top of a cheesecake for a seasonal touch!

Fresh cranberry sauce can be as simple as simmering cranberries in water with a bit of sugar or you can get creative incorporating other flavors. Most commonly, other fruit flavors are added, though I once made a cranberry sauce which featured caramelized onions. And I’ve got to admit that it was pretty spectacular. But, a cranberry-onion sauce might not be up everyone’s alley, so today we’re sticking with a basic Cranberry Orange Sauce. We’re replacing part of the water with fresh squeezed orange juice, then mixing in the zest of the orange skin. Simple and delicious.

Cranberry Orange Sauce

Ingredients

  • 1 12-ounce bag Fresh Cranberries
  • 3/4 cup Sugar
  • Juice from 2 Oranges (about 1/2 cup)*
  • 1/2 cup Water*
  • Zest from 1 Orange

*Use 1 cup of liquid total.

Directions

Rinse cranberries and carefully examine for any stems or overly mushy berries. Combine all ingredients in a saucepan over medium heat. Bring to a simmer. Lower heat and continue simmering for 10-12 minutes, stirring occasionally, until all cranberries have popped and the mixture has thickened. Remove from the heat and cool completely before serving.

The Stuffing

A few months ago, we celebrated Thanksgiving in June; a prelude to Christmas in July. For our summertime Thanksgiving meal, we enjoyed an open-faced turkey sandwich. On that sandwich, we piled on my favorite Thanksgiving stuffing. The secret is the sausage. My mom’s traditional stuffing incorporates the turkey giblets. You know, that pouch of organs which comes stuffed inside the turkey. The thought of it makes my skin crawl. Though, to be completely honest, I really enjoyed the texture which those giblets added to the stuffing. Regardless, I just can’t bring myself to use the giblets. For me, the perfect stuffing addition is ground sausage. The sausage adds such an incredible flavor and that great texture I was so fond of as a child. To the sausage, we add some mild leeks, sweet apples, and a generous handful of dried cranberries. Herb-seasoned bread cubes and chicken stock complete the mix. You won’t need more than a little salt and pepper after that.

The original idea for this stuffing comes from the Food Network recipe, found here. Over the years, I’ve adapted and simplified the recipe to suit our tastes. The recipe can easily be doubled, tripled, or stretched by adding more bread cubes and stock. Add the stock gradually until it reaches the right consistency. The mixture should be moist, but not mushy.

Sausage, Apple, and Leek Stuffing

Ingredients

  • 1 pound Bulk Breakfast Sausage
  • 2 Tablespoons Butter
  • 2 Granny Smith Apples, peeled and diced
  • 1 1/2 cup Leeks, finely sliced (about 1 large leek)*
  • 6 cups Herb-Seasoned Bread Cubes
  • 2 1/2 cups Chicken Stock (approximately)
  • 1/3 cup Dried Cranberries
  • Salt and Pepper, if desired

*To see my photo guide on leeks, click here.

Directions

Preheat oven to 375 degrees. In a pan, cook the sausage until fully cooked, about 8-10 minutes. As it cooks, use a spoon to break up the sausage into small pieces. Remove the cooked sausage and place it in a large bowl. In the same pan (no need to clean it out) melt the butter over medium heat. Add the apples and leeks. Cook for 3-4 minutes until softened. Add the apples and leeks to the bowl with the sausage. Add bread cubes and dried cranberries. Stir to combine. Slowly add the chicken stock, stirring between additions to give the bread a chance to absorb the stock. Continue adding stock until the stuffing is moistened but not mushy. Most of the bread cubes should still appear as cubes. (2 1/2 cups of stock should be about right, but add a little less or a little more, as needed, to get the right consistency.) Place the stuffing in a baking dish and bake for about 30 minutes, until heated through and the top feels firm.

Serves 8-10

*The stuffing can be fully prepared ahead of time, refrigerated and then baked before serving.

A Few More Thanksgiving Side Dish Ideas

Over the past few months, I’ve shared a few recipes which would work wonderfully for a Thanksgiving feast. Here’s a round-up of a few Gourmand Mom Thanksgiving side dish ideas.

Roasted Brussel Sprouts with Bacon and Walnuts


Bacon-Stuffed Mushrooms

Green Beans Almondine

Sweet Honey Cornbread


Shaved Apple-Fennel Salad


Autumn Harvest Salad
Roasted Garlic Smashed Potatoes

Tomorrow, we’re moving on to the desserts! Yummy, yum, yum!

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It’s Thanksgiving Week! Herb Roasted Turkey Breast with Pan Gravy

Posted on November 8, 2010 by amydeline

You didn’t think I’d leave ya hanging for Thanksgiving, did ya? I’d never do a thing like that! I figured it wouldn’t do you very much good if I waited until the day after Thanksgiving to share all of the delicious things I ate, so I’ve decided to officially declare this Thanksgiving Week on The Gourmand Mom.

We’ll start with the basics; turkey and gravy; and go from there. We’ll work our way through a fantastic Spiced Sweet Potato Puree with Pecan Streusel. Our mouths will water over some homemade Cranberry Orange Sauce. Then we’ll take a look back at my favorite stuffing recipe and a few other previously posted dishes which would make perfect additions to any Thanksgiving table. After that, we’ll try out a new doughy dinner rolls recipe I’ve got my eyes on. Finally, we’ll move on to the desserts; my mom’s Pumpkin Coconut Pie and my favorite Chocolate Pecan Pie. After that, well, we’ll just have to see where it goes from there.

Today, we’re starting with the turkey. I’ll let you in on my dirty little secret. I haven’t roasted a whole turkey in years. For the past fews years, I’ve been roasting a bone-in whole turkey breast separate from the drumsticks. Some people may claim that this is Thanksgiving culinary sacrilege. I claim that it produces the best end result. Here’s the deal… when you cook the turkey whole, you’re forced to continue cooking that big ole turkey until the slowest cooking parts come up to a safe temperature. In the mean time, this often results in overcooking and drying out the faster cooking breast. And who likes dried out turkey breast?? Not me!

By cooking the turkey breast separate from the drumsticks, you can cook each part to perfection. The roasted turkey breast continues to make a stunning presentation on the Thanksgiving table.  Serve it with roasted drumsticks on the side and you’ll hardly notice the difference. Besides, how long does everyone really sit and gaze at the whole turkey before it gets carved and served anyway? The roasted turkey breast is big, golden brown, and perfectly moist. Your guests will have nothing to complain about.

Because the turkey breast is smaller, it will require less cooking time. Furthermore, the smaller size is easier to handle overall. So, my recommendation is to cook a large turkey breast separate from the drumsticks. My grocery store carries whole turkey breasts right alongside the whole turkeys. One large turkey breast should serve at least 6-8 people with some leftovers. If you’re serving a large crowd, buy two. For dark meat lovers, grab a couple drumsticks. Go crazy. Buy more than two. Then roast (or braise) the drumsticks separately and serve with your perfectly roasted turkey breast.

There are many creative recipes out there for turkey. Food Network is consistently a wonderful source for turkey recipes and other Thanksgiving menu ideas. Today, we’re sticking with a basic herb-roasted preparation. We’ll rub the turkey with an herbed butter, then begin by roasting at a high temperature to achieve a nice brown color on the skin while searing the exterior to lock in the juices. Then, we’ll lower the heat and let the turkey finish cooking to perfection. As the turkey cooks, delicious juices will collect on the bottom of the roasting pan. We’ll enrich the flavor of those juices by placing a few aromatics, in the form of celery, carrots, and onions, in the bottom of the roasting pan. While the turkey is resting, we’ll be able to turn those juices and a bit of chicken stock into a simple and delicious pan-gravy.

Herb Roasted Turkey Breast with Pan Gravy

Ingredients

  • 1 6-7 pound Turkey Breast (bone in)
  • 1/2 stick Butter, softened
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Garlic, minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Thyme
  • 1 teaspoon Rosemary
  • 3/4 cup Carrots, coarse chopped
  • 1 Onion, quartered
  • 3/4 cup Celery, coarse chopped
  • 2 cups Chicken Stock

Directions

The night before, remove the turkey breast from it’s packaging. Place on a rack in a roasting pan and sit, uncovered in the refrigerator.

Preheat oven to 475 degrees. In a small bowl, combine the butter, mustard, garlic, salt, pepper, thyme, and rosemary. Rub the herbed butter all over the turkey. Working from the edges, try to loosen the skin and rub some of the butter directly onto the turkey breast. In the bottom of the roasting pan, scatter the carrots, celery, and onion. Add the chicken stock to the bottom of the pan. Place the pan on the middle rack of the oven and roast for 25 minutes. The skin should take on a nice golden browned color. Baste the turkey with the pan juices. Then, lower the heat to 325 degrees. Periodically, baste the turkey with the juices from the bottom of the pan. (If the bottom of the pan becomes too dry during cooking, add a little more stock.) Continue cooking until the internal temperature reaches 165 degrees. Use an instant read meat thermometer, inserted into a deep part of the breast, to check the temperature. A 7 pound turkey will take approximately 2 hours at 325 degrees, after the initial 25 minutes at 475 degrees. When the turkey is cooked, remove the pan from the oven. Loosely cover the turkey with foil and allow it to rest for about 20 minutes. Meanwhile, prepare the gravy and side dishes.

Serves about 6-8, generously

Turkey Pan Gravy

Ingredients

  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • Drippings from Turkey
  • 1 1/2 cups Chicken Stock (approximately)

Directions

Pour out the turkey juices from the roasting pan. Strain to remove the vegetables. Allow the juices to sit for a few minutes. The fat will rise to the top. Pour off the fat and reserve the remaining juices. Add chicken stock to the juices to make a total of 2 cups liquid. In a saucepan, combine the butter and flour over medium heat, whisking continuously. Cook for a minute or two. Then, whisk in the turkey juice/chicken stock. Bring to a simmer.Cook for 2-3 minutes until the gravy begins to thicken. Taste and adjust seasoning with salt and pepper, as desired.

Makes 2 cups

Now, if you’ve just got to create that beautiful, Norman Rockwell style, picture-perfect bird, here are a few tips for handling that whole turkey:

  • Do not stuff your turkey. Stuffing your turkey presents a food safety and moist turkey challenge. Since the stuffing is in contact with the raw turkey, it will need to reach a temperature of 165 degrees to be safe. In order to reach this safe temperature, you’ll often end up cooking the turkey longer than necessary. Instead, bake your stuffing separately and throw a few herbs and aromatics into the turkey cavity; celery, onions, carrots, garlic, thyme, rosemary, etc.
  • Allow your turkey to sit uncovered in the fridge overnight before roasting. This will help to produce a crispier skin.
  • Start your turkey at a high temperature (475 – 500 degrees) for the first 20-30 minutes, then reduce heat to 325 or 350 degrees to finish cooking.
  • Don’t bother with that flipping the turkey technique you may have seen. In my opinion, it’s more trouble than it’s worth.
  • To brine or not to brine? Brining your turkey in a solution of salt, water, and other seasonings is said to produce a juicier and more flavorful turkey. There are people who swear by brining to produce the best turkey. I’m not one of those people. I’ve brined and I’ve not brined. In my opinion, the difference is minimal. But if you’ve got the time  and space to do it, go for it. Click here for a useful resource on brining.
  • Loosely tenting the turkey with foil during cooking can help to prevent over-browning and keep the turkey moist. Be sure to remove the foil during the last 45 minutes to achieve a nicely browned skin.
  • To be safe, all parts of your turkey should register 165 degrees on an instant read thermometer. Some resources list 180 degrees as the minimal temperature. The USDA recommends 165 degrees as measured in the  innermost part of the thigh and wing and the deepest part of the breast.
  • Let your turkey rest for at least 20-30 minutes before carving. This is a good time to make the gravy and finish reheating your side dishes.
  • After dinner, throw the whole turkey carcass into a large pit of simmering water. Follow my procedure for chicken soup to make a tasty turkey soup. Click here for my chicken soup procedure.

A few excellent resources for turkey info:

FDA – Let’s Talk Turkey

Food Network – Top Ten Turkey Tips

Food Network – Turkey Recipes and Turkey Calculator

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Taco Salad with Homemade Spicy Buttermilk Ranch Dressing

Posted on October 19, 2010 by amydeline

I saw a picture of tacos yesterday. I’m highly suggestible when it comes to food stimuli. Immediately, I needed tacos. Though, after a weekend of gluttonous eating, I was in the mood for something a little lighter, greener, and fresher. I set my sights on taco salad.

Now, it probably wouldn’t make for very interesting reading if I sat here and told you about how I picked up a bottle of dressing and a packet of taco seasoning and whipped up a taco salad. Admittedly, that would be the fastest approach to building a taco salad and I’m sure the result would be pretty delicious. But, if you’ve got the time to do it, building the pieces from scratch will give you a fresher, healthier, and tastier result. And you can rest easy in knowing that you’ve eliminated all of those hard to pronounce food additives from your meal. Who wants to eat shelf-life extenders, stabilizers and anticaking agents anyway?? I know I’d much rather eat food.

The hero of this dish is the Spicy Buttermilk Ranch Dressing. I started with a basic buttermilk ranch, but with a little twist. Many ranch dressing recipes call for mayonnaise, which, as you may know, is on the short list of ingredients I avoid. Without naming names, I recently ran across a recipe, authored by a certain mayonnaise-loving Food Network celebrity chef, which called for mayonnaise as an ingredient in a layered cranberry sauce dish. I cringed. I’m still cringing. She seems to seek out opportunities to incorporate mayonnaise into dishes. I suppose that’s a positive for people who enjoy mayonnaise. But, I am on the polar opposite end of that spectrum. With that in mind, I created a mayo-free buttermilk ranch dressing. Once I was satisfied with the basic ranch dressing recipe, I added a few more ingredients to spice it up for our taco salad. You’ll notice that in the recipe, I italicized the final four ingredients. Without those ingredients, you can use the recipe as a basic buttermilk ranch dressing. Add the final four ingredients for a kicked-up Mexican-style ranch, perfect for a taco salad!

Taco Salad

Ingredients

  • 4 10″ Tortillas
  • 1 Head Iceberg Lettuce, chopped
  • 1/2 cup Black Olives, sliced
  • 1 cup Mexican Blend cheese, shredded
  • 2 Tomatoes, diced
  • 1 Avocado, chopped
  • 1 pound Seasoned Taco Meat (recipe below)
  • Spicy Buttermilk Ranch Dressing (recipe below)

Directions

To Make the Tortilla Shells: Preheat oven to 400 degrees. Place a 10 ” flour tortilla inside of a medium-sized oven-safe bowl. Push the tortilla down to the bottom of the bowl. Place the bowl into the oven and bake for 12-15 minutes, until golden brown and crispy. Repeat with all tortillas.

To Assemble the Salad: Fill the baked tortilla shells with chopped iceberg lettuce. Top each salad with about 1/4 cup shredded cheese. Top with 1/4 of the seasoned meat. Sprinkle with tomatoes, olives, and avocado. Drizzle with the spicy buttermilk ranch dressing.

Spicy Buttermilk Ranch Dressing

Ingredients

  • 1 cup Buttermilk
  • 1/2 cup Sour Cream
  • 1/2 Tbsp Lemon Juice
  • 3/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dry Mustard Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Paprika
  • 1/8 tsp Garlic Powder
  • 5-6 Chives, chopped (about 2 Tbsp)
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Diced Chiles, fresh or canned
  • 1/4 tsp Chile Powder
  • 1/4 tsp Cayenne

Directions

Whisk together the buttermilk and sour cream, until smooth. Add the lemon juice, salt, pepper, dry mustard powder, onion powder, garlic powder, and paprika. Stir in the chopped chives. (At this point, you’ll have a tasty, homemade buttermilk ranch dressing.) Add the final four ingredients and stir to combine. Refrigerate for at least an hour before using. The dressing can be made a day or two ahead of time.

Seasoned Taco Meat

Ingredients

  • 1 pound Lean Ground Beef or Turkey
  • 1 tsp Chile Powder
  • 1 tsp Salt
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Cayenne
  • 1 Tbsp Tomato Paste
  • 2 Tbsp Water
  • 1/8 tsp Cumin

Directions

Cook ground beef or turkey in a skillet over medium heat, until fully cooked. Add the chile powder, salt, onion powder, garlic powder, cayenne, and cumin. Stir to combine. Add the tomato paste and water. Stir until evenly combined. Taste and adjust seasonings, as desired.

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Posted in Beef, Cheese, Dressings and Condiments, Food, Main Course, Recipes, Salads, Vegetable and tagged , , , , . Bookmark the permalink.

Autumn Harvest Salad

Posted on October 7, 2010 by amydeline

In between rich pumpkin alfredo sauces and creamy macaroni and cheese, it’s nice to have a light, fresh salad. On the nights that I don’t cook, we frequently find ourselves with takeout from Panera. I’m a little bit in love with their Tomato and Mozzarella Panini and I’m constantly inspired by their delicious seasonal salads. On our most recent takeout evening, I had the pleasure of tasting their newest seasonal selection, an Orchard Harvest Chicken Salad. It was so delicious, that I couldn’t resist creating my own version at home. This perfectly-autumn salad features crisp spring greens topped with bites of fresh pear, dried cherries, crunchy pecans, gorgonzola crumbles, and chicken; all tossed in a delicious cherry-balsamic vinaigrette.

Since I’m not privy to Panera’s salad dressing recipes, I had to improvise.  I started with a basic blend of olive oil and balsamic vinegar. 100% Black Cherry Juice, found in the organic section of my grocery store, worked well for the cherry flavor. Some finely diced shallot, touch of garlic, salt, and pepper completed the sweet and tangy dressing. My result may not be identical to Panera’s, but it is fresh, delicious, and works wonderfully with the other ingredients in the salad!

Cherry-Balsamic Vinaigrette

Ingredients

1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
1/4 cup Cherry Juice
1 Shallot, finely diced*
1/2 tsp Garlic, minced
1/4 tsp Salt
1/4 tsp Pepper

*When cutting a shallot, treat it like a tiny onion. To see my photo guide to cutting onions, click here.

Directions

Combine all ingredients in a container with a tight-fitting lid. Shake vigorously, until well combined.

To assemble the salad, toss mixed spring greens in a small amount of cherry-balsamic vinaigrette. Top the dressed greens with small pieces of chopped pear, dried cherries, chopped pecans, and gorgonzola crumbles. To prevent the pears from browning, toss the chopped pieces in a bit of lemon juice. If desired, add some chopped pieces of cooked chicken to the salad. I used chicken tenderloins, baked for 15 minutes in a 400 degrees oven.

 

Autumn Harvest Salad

 

Apologies for the recent lackluster photography. Early sunsets and Syracuse gloom have been wreaking havoc on my lighting situation. Rest assured, a lighting solution should be arriving any day now!

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Mission Fiesta

Posted on September 24, 2010 by amydeline

Tomorrow afternoon we will celebrate my little one’s second birthday. Where in the world did two years go?? It seems like only yesterday that I was waddling around, anxiously awaiting his birth. And now he’s this tiny little man. So utterly perfect.

I really love throwing birthday parties. There’s a good possibility that I actually enjoy throwing the party more than the kids enjoy celebrating the party. And with a little bit of thoughtful planning, I find it to be a relatively stress-free and enjoyable experience. In my opinion, a stress-free party is all about planning a menu which can be mostly prepared the day before and requires minimal fuss on the day off. I like dishes served cold or at room temperature or trays of food which can be reheated in the oven, while still maintaining their fresh taste and appearance. I avoid things like burgers, which need to be cooked in batches during the party and usually result in people standing around waiting for the platter to be refilled. I think burgers are great for barbecues, but for birthday parties, I like all the food to find its way to the table at the same time. Just my personal preference.

I also like to vary our party menus so that there’s always something new for our guests to enjoy. I’ve also got a few party standards, which I make again and again, like the Dinosaur Bar B Que Macaroni Salad. For this little fiesta, I’ll be serving an assortment of sandwiches and salads. Hopefully there will be a little something to delight everyone’s tastebuds.

Sandwich and Salad Party Menu

Sandwiches

Waldorf Chicken Salad on Pain de Campagne

Egg Salad on Marble Rye

Honey-Roasted Turkey Breast with Lorraine Swiss, Thinly Sliced Pears and Honey-Mustard on Mutligrain Baguette

PB&J on White

Roast Beef, Cheddar, and Apple with Horseradish Sauce on Onion Rolls

Prosciutto and Figs with Gorgonzola Cream on French Baguette

Fresh Mozzarella and Roasted Red Tomatoes with Basil Pesto on Ciabatta

Salads

Dinosaur Bar B Que Macaroni Salad

Greek Couscous Salad

Ambrosia Salad

Napa Cabbage  Salad

Today’s mission was simple. Prepare as much of the food as possible.

I started with the Ambrosia Salad. Ambrosia is a childhood favorite of mine. Seriously, it’s hard to disappoint kids with a salad whose main ingredient is marshmallows. My Aunt Theresa is the queen of ambrosia, so I use her recipe, which couldn’t be simpler. There are no set measurements and it’s almost impossible to mess up. Simply mix a bag of mini marshmallows with a can or two of strained mandarin oranges and a can or two of strained pineapple tidbits. Then mix in about 1/2 cup of sour cream. If desired, throw in a cup of shredded coconut. Stir and refrigerate. Make a few hours or a day ahead of time. If desired, garnish with marashino cherries.

Next, I got to work on the Greek Couscous Salad, another simple and delicious side salad. Simply cook some couscous according to package directions. Allow it to cool for a few minutes. Then, I made a greek vinaigrette using lemon juice, red wine vinegar, olive oil, garlic, a bit of greek seasoning, salt and pepper. Toss the couscous in the dressing. Throw in some crumbled feta cheese, chopped kalamata olives, marinated artichoke hearts, and sun-dried tomatoes.

The macaroni salad is one of my recurring regulars. I use the Dinosaur Bar B Que recipe, found in their cookbook. As I’ve mentioned before, I have a bit of an aversion to mayonnaise. So, I tend to avoid salads dripping in mayo. The Dinosaur recipe is hands-down my favorite macaroni salad, since it incorporates a good amount of creole mustard into the dressing, which cuts the mayo consistency. The flavor is fantastic! The salad starts with a pound of small pasta shells. Throw in some chopped celery, tomatoes, and green peppers. For the dressing, combine a cup of mayo (Hellmans, of course) with 1/4 cup of Creole Mustard. (I tend to add a bit more mustard). Add a teaspoon of brown sugar, 4 cloves of minced garlic, salt, and pepper. Toss the dressing with the pasta and veggies, then refrigerate to cool.

My egg salad recipe couldn’t be simpler. Hard boil some eggs. Cool the eggs under cold running water. Remove the shells and cut the eggs in half. Remove the yolks and place in a bowl. Use a fork to crush the yolks. Combine with enough mayonnaise and mustard until creamy. Season with salt and pepper. Chop the egg whites and add to the bowl. Slice a few green onions and add. Stir until well mixed.

I prepared my recipe for Waldorf Chicken Salad, which you can find here and my Basil Pesto recipe, which you can find here. To keep things simple tomorrow, I also sliced the mozzarella and the figs and prepared the honey-mustard sauce, horseradish sauce, and gorgonzola cream for the sandwiches.

For dessert, I baked my little guy a giant cupcake, using my favorite chocolate cake recipe, found here. I decorated the top with a dumptruck and candy rocks, per his request.


I made a double batch of the cake batter, so that I could bake some cupcakes. But, I way overfilled the cupcake pan, which caused the cakes to overflow. They began to fall apart when I tried to remove them from the pan. They were not in any condition for frosting. So, rather than waste the perfectly tasty cakes, I made Muddy Cups; a perfect addition to the Construction theme we’ve got going on. I stuffed the slightly mangled cupcakes into the bottom of small plastic cups. Then I covered them with a scoop of chocolate pudding and sprinkled them with crushed Oreos and candy rocks.

I’ll also be serving a Caramel Apple Cake and Peanut Butter and Jelly Baklava. Those recipes will follow at a later date.


It was a productive day and we’re in good shape for tomorrow’s party. All that remains for tomorrow is composing the actual sandwiches, baking the Caramel Apple Cake, and decorating, of course! Should be a fun, stress-free, and tasty party!

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Shaved Apple-Fennel Salad

Posted on September 22, 2010 by amydeline

This past weekend, we took the boys apple-picking. As I’ve mentioned after our berry picking excursions, the boys are highly skilled fruit pickers. The looks of concentration on their faces, as they go about their work, is priceless. And we always end up with far more fruit than we needed.

Such was the case this past weekend. The boys moved through the aisles of apple trees with focused eyes and hands, proudly filling their bags with ripe McIntosh and Cortland apples, until the bags were too heavy to be carried. We brought home at least a peck per picker. In layman’s terms, that’s a boat-load of apples. **Author’s note: The more accurate descriptor of our quantity of apples is a poop-load, but it struck me as unappealing to use the word poop in a blog about food. Oh drats, it seems that I wrote it anyway.

Well, when you’ve got a poop-load of freshly-picked apples sitting around, you need to start thinking creatively. Of course, I could bake more apple crisp, but since I gorged myself with it again last night (after consuming a massive BLT) I think it’s better for my waistline that I refrain from baking any more. Apple pie would, of course, be delicious. But, then I’d face the same self-control problem I’m having with the apple crisp in my fridge. So, thinking on the lighter side, I decided to incorporate some of the fresh, crisp apples into a salad with a bit of thinly shaved fennel and a white balsamic vinaigrette.

Fennel conjures up strong images of Thanksgiving at my Italian Grammy’s house. Thanksgiving at my Grammy’s house is a marathon of eating, which challenges even my expert ability to overeat. It starts with an antipasto platter; layers of rolled meats and cheese, adorned with spicy peppers, marinated mushrooms and artichokes, and black olives, dressed in a spicy, tangy vinaigrette. Following the antipasto, we sit down at the table for fruit salad. Then, the pasta course comes out; typically a lasagna, baked ziti, or stuffed shells with garlic bread. And then, after all of that meat and cheese and fruit and pasta and the occasional stolen dessert cookie; then we sit down for a traditional Thanksgiving meal; turkey, stuffing, gravy, mashed potatoes, baked sweet potatoes, creamed onions, green beans, cranberry sauce, and rolls. After which, there is dessert, of course; usually a selection of pies, cookies, cheesecakes, and trifle. It’s quite the feast.

So, where’s the fennel come in? Well, before the feast begins, there are nuts, olives, and fennel. As a child, the presence of this strange, celery-looking, licorice-tasting vegetable alongside the olives always confused me. Even more confusing was that my Italian family members pronounced it in a way which sounded like FUH-nook. But then again, I was also taught to pronounce ricotta like Rrrr-GOAT (don’t forget to roll your r’s) and mozzarella like Mootz-a-REL.

In my mind, fennel equals Thanksgiving at Grammy’s. I’ve never actually used fennel in any of my own recipes, but I was inspired recently by a salad which was featured in my grocery store’s seasonal magazine. Their salad blended fennel with oranges and onions over spinach in a vinaigrette. I’m taking inspiration from the apples in making my own twist on a fennel salad, using a light, crisp white balsamic vinegar in my dressing. If you can’t find white balsamic, you can easily substitute regular balsamic. The tastes are similar. The addition of walnuts and applewood smoked bacon to the salad add a wonderful complement in flavors and a perfect bit of crunch.

Shaved Apple and Fennel Salad

Ingredients

  • 2 Apples
  • 1 Fennel Bulb
  • 6 cups Spinach
  • 1/2 cup Walnuts, chopped
  • 6 Slices Bacon, cooked and crumbled*

For the Dressing

  • 1/4 cup White Balsamic Vinegar
  • 1/3 cup Olive Oil
  • 1 Tbsp Honey
  • 1 tsp Mustard
  • Salt and Pepper

*Use applewood smoked bacon, if available.

Directions

Cut the apples in half and remove the core. Cut the fennel bulb in half. Using a mandoline slicer, very thinly slice the apples and fennel bulb. If you don’t have a mandoline, use a knife to slice the apples and fennel as paper-thin as possible. Make the dressing by whisking together all ingredients. Toss the spinach in a small amount of dressing. Divide the spinach onto four plates. Toss the apples and fennel in a small amount of dressing. Place a mound of the dressed apples and fennel on top of the spinach. Top with walnuts and crumbled bacon.

Serves 4


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Asian Chicken Salad in Phyllo Bowl

Posted on September 18, 2010 by amydeline

Syracuse, New York was recently given the distinction by Farmer’s Almanac as being the #1 Worst Winter Weather city in the United States. Speaking for all Syracusians, I’d like to express our sincerest gratitude for this special honor. We’re all truly humbled by this special recognition. We’d like to thank Mother Nature, Queen Frostine, and Madam Lake-Effect-Snow. We couldn’t have done it without you all.

A Lion on the Clearwater Beach Dunes...moments before he charged at me and bit my thigh

Winters are a truly cold and snowy mess up here. So, you may understand why my family ran away to Florida last year. We hopped in the car and drove ourselves down for a month-long winter reprieve. While there, my husband worked as he would work up here. And I tended to the family, as I would tend to the family up here. We just did it all in the Florida warmth. The modern luxury of telecommuting is a priceless gem.

Playing in the sand, while waiting for a table at Frenchy's Rockaway Grill

We retreated to an area called Clearwater Beach, where we rented a townhouse, which was situated a block from the Gulf of Mexico. Most nights, I cooked, as I would at home. But, we also enjoyed some of the local beachfront dining options. The place that became our favorite was called Frenchy’s Rockaway Grill. The menu featured a predictable selection of salads, sandwiches, burgers, and seafood. But the sunsets were always beautiful, the pitchers of Sangria were oversized, and the food never failed to hit the spot.

During our stay in Clearwater Beach, I became somewhat addicted to the Rockaway Grill’s Asian Chicken Salad; crisp lettuce and tender chicken tossed in a slightly sweet and spicy sesame dressing, topped with crunchy nuts and noodles and served in a phyllo dough bowl. It was a perfect blend of sweet, spicy, savory, tender bites, and crunch. It was, by far, the most satisfying Asian Chicken Salad I’ve ever tasted. So, now whenever I think of Asian Chicken Salads, I think of Clearwater Beach.

With Clearwater Beach on my mind, I’m making up my own version of Asian Chicken Salad, served in a phyllo bowl, Rockaway Grill style!

Asian Chicken Salad in Phyllo Bowl

Ingredients

  • 2 cups Chicken, cooked and chopped
  • 8-10 cups Lettuce (Iceberg/Romaine blend)
  • 1 cup Chow Mein Noodles
  • 1/2 cup Cashews
  • 1/2 cup Green Onions, chopped
  • 4 sheets Phyllo/Filo Dough, defrosted according to package directions**

For the Sesame Dressing

  • 1/2 cup Sesame Oil
  • 1/2 cup Rice Vinegar
  • 2 Tbsp Soy Sauce
  • 4 Tbsp Brown Sugar
  • 2 tsp Fresh Ginger, grated
  • 2 tsp Garlic, minced
  • 2 Tbsp Black Sesame Seeds
  • Cayenne Pepper

Directions

Preheat oven to 400 degrees. Spray a medium sized bowl with cooking spray or lightly coat with vegetable oil. Gently arrange one sheet of phyllo dough inside the bowl, so that it takes the shape of the bowl. Hang the tips of the phyllo dough corners over the edge of the bowl to hold it in place. Place the bowl in the oven and bake for about 4 minutes, until golden brown and crisp. Remove the phyllo shell and repeat with the remaining three sheets, to form four phyllo dough bowls.

Prepare the dressing by whisking together all dressing ingredients. Season with cayenne pepper, as desired.

To arrange the salad, toss the lettuce and chicken in the dressing. Place the phyllo bowls onto plates. Distribute the dressed salad into the four phyllo bowls. Top each salad with chow mein noodles, cashews, and green onions.

Serves 4

**It took me a few tries before I got the phyllo bowls just right. Once I got it, they were a cinch to make. Just to be safe, you may want to have a few extra phyllo sheets on hand!

To keep the phyllo bowl light, I chose to use one single phyllo sheet for each bowl. But, for a thicker, puffier bowl, simply brush one sheet of phyllo dough with melted butter. Lay another sheet of phyllo on top. Brush the second sheet with butter. Lay a third sheet on top and brush with butter. Arrange the three stacked layers into the bowl and bake until golden brown and crisp.

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Pepperoni Pizza Salad

Posted on August 31, 2010 by amydeline

My culinary muse is just over 3 feet tall and weighs in at about 34 pounds. He’s the pickiest eater of the bunch, yet has a knack for generating the most interesting recipe ideas, such as Ice Cream Pizza and Vanilla Soup. And then, last night at dinner, he started talking about Pizza Salad. It was perhaps, just a slip of the tongue, as he was awaiting a pizza with the option of salad on the side. But, my interest was piqued.

Little Muse

A moment later, my Pizza Salad plan was in place; chunks of pepperoni, fresh mozzarella, and grape tomatoes, tossed with romaine lettuce and dressed with a tomato-balsamic vinaigrette. As a finishing touch, I’d add Italian seasoned pizza crust croutons and a sprinkle of parmesan cheese. The result; a salad oozing with Italian pizza flavors! My little muse is pure culinary genius, though he refused to taste even a bite of his creation.

Sometime later in the evening, my tiny inspiration came running at me from the dining room, where his child-sized pretend kitchen is arranged. He had a small plastic pan with a cover in his hands. He was clearly distressed. As he approached me, he lifted the lid on the pan to reveal a single green leaf of plastic lettuce. He was shouting, Oh no! I burned the salad! So, maybe the kid has got a little to learn about cooking, but at least he’s got ideas!

Pepperoni Pizza Salad

Ingredients

For the Dressing

  • 1/4 cup Balsamic Vinegar
  • 1/8 cup Olive Oil
  • 2 Tbsp Tomato Paste
  • 1 tsp Minced Garlic
  • 5-7 Fresh Oregano Leaves, chopped
  • Salt
  • Crushed Red Pepper

For the Croutons

  • 1 Thick Prepared Pizza Crust
  • Olive Oil
  • Garlic Powder
  • Dried Parsley Flakes
  • Salt

For the Salad

  • Romain Lettuce, chopped
  • Small Cherry Tomatoes
  • Small Fresh Mozzarella Balls (Bocconcini)
  • Pepperoni, halved or quartered
  • Parmesan Cheese, grated

Directions

For the Croutons

Preheat oven to 375 degrees. Cut a thick pizza crust into large crouton-sized pieces. Arrange in an even layer on a baking sheet. Spray or brush the bread cubes with a bit of olive oil. Sprinkle with garlic powder, parsley flakes, and salt. Bake for about 12-15 minutes until the croutons are golden brown with a crispy exterior and slightly tender interior.

For the Dressing

Whisk to combine vinegar, oil, tomato paste, garlic, and oregano. Season with salt and crushed red pepper.

To Compose the Salad

Toss the romaine, tomatoes, mozzarella, and pepperoni in a small amount of dressing to lightly coat. Top with pizza crust croutons and sprinkle with parmesan cheese.

6 Comments

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Tomato-Cucumber Salad

Posted on August 27, 2010 by amydeline

One of the benefit’s of making yesterday’s Pulled Pork and Peach Pizza is that you’ll end up with a mound of leftover pork…perfect for a few pulled pork sandwiches.

I can’t think about pulled pork without thinking of Dinosaur Bar B Que, our local barbecue biker bar. It’s definitely a place we like to bring visiting friends. Really delicious, authentic barbecue is the name of their game. It was even voted America’s best barbecue on ABC’s Good Morning America in 2009 and it will be featured in an upcoming episode of Travel Channel’s Man v. Food with Adam Richman.

Dinosaur Bar B Que’s smoked pulled pork puts mine to shame. It’s so very good. You can never go wrong with the Big Ass Pork Plate. Excuse my language, please. I blush a little every time I order it. Dinosaur’s Big Ass Pork Plate comes with a huge mound of pork, a chunk of their Honey Hush Corn Bread and two of their many delicious side dishes. One of my favorite side dishes is their Tomato-Cucumber Salad. It’s always a nice fresh balance to the pile of meat on the other end of the platter.

So, with my dinner of leftover pulled pork, I’m mixing up my take on this classic summer side dish. Simple, summer-fresh flavors are always a win in my book.

Tomato-Cucumber Salad

Ingredients

  • 1/4 cup red wine vinegar
  • 1/8 cup olive oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon mustard
  • Salt and pepper
  • 1/4 red onion, diced fine
  • 1 pound rom tomatoes
  • 1 large, seedless cucumber

Directions

Depending on the size of the tomatoes, cut them into fourths or eighths. Remove the seeds. Cut the cucumber in half lengthwise, then in half lengthwise again, to form four long quarters. Slice the cucumbers into small fan-shaped pieces. Combine the vinegar, oil, garlic, mustard, sugar, salt and pepper. Whisk to combine. Pour the dressing over the tomatoes, cucumbers, and red onions. Toss to combine.

If possible, make the salad a few hours before eating to allow the veggies to get comfy in the dressing.

If you’re feeling saucy, a batch of my Sweet Honey Corn Bread would work beautifully with this meal! Click here for that recipe.

13 Comments

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Warm Nut-Crusted Goat Cheese on Garlic Toasts

Posted on August 24, 2010 by amydeline

Oh, goat cheese. My dearest goat cheese. How I adore thee.

I’ve had goat cheese brain lately. Look it up; I swear it’s a real condition. My husband and I nearly drew swords at lunch in Chicago, when I couldn’t resist from ordering a salad, when we’d sat down with the intention of splitting a Chicago pizza. But there was goat cheese with the salad. Warm. Nut-Crusted. Goat Cheese.

The next day, I had it again. A huge mound of fluffy whipped goat cheese, served with a salad of mixed greens in herb vinaigrette with roasted golden beets and candied walnuts.

And here I am today, still salivating at the thought of goat cheese.

So, for today’s lunch, I made my own version of warm nut-crusted goat cheese on garlic toasts, which I served alongside a salad of mixed greens in a honey-balsamic vinaigrette with crumbled bacon and fresh raspberries. Heavenly lunch.

For the goat cheese, use a food processor to grind a bunch of walnuts until they reach a fine consistency. Cut a log of goat cheese into slices less than 1/2 inch thick. Running the knife under hot water prior to slicing will help the knife to glide through the soft cheese. Press the ground nuts onto both sides of the goat cheese rounds. Heat a bit of oil in a pan over medium heat. A vegetable or nut oil would work well. Place the nut-crusted goat cheese rounds in the pan and cook for a minute or two on each side until the nuts begin to brown and the cheese is slightly warmed.

For the garlic toasts, cut slices of bread. I used a French batard. Rub the bread with a cut garlic clove. Then, brush one side of each bread slice with a bit of olive oil and sprinkle with a touch of salt. Place the bread slices under the broiler for a couple minutes until lightly toasted. Keep a close eye to prevent burning.

For the dressing, I made a basic balsamic vinaigrette with the addition of honey; about one part olive oil to two parts balsamic vinegar, a bit of dijon mustard, squeeze of honey, salt and pepper.

I added crumbled bacon and raspberries to my salad, but this dish would be equally delicious with many other additions, such as dried apricots, cherries, or cranberries, fresh pears or apples, chopped nuts, or prosciutto.

2 Comments

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