350 degree oven
Here are 2 versions. Choose either Orange or Lime and use the Zest and Juice of either to make these cookies. I happen to like Lime!
1 1/2 C Flour
1/2 tsp Baking Powder
1/4 tsp salt
1 TBS Poppy Seeds
8 TBS Butter, room temperature
2/3 C Sugar
2 TBS Orange or Lime Zest
1 Egg
Glaze:
1/2 C Powdered Sugar/Confectioner's Sugar
2 TBS freshly squeezed Orange or Lime Juice
Line 2 baking sheets with parchment paper
In a Small bowl whisk:
Flour
Baking Powder
Salt
Poppy Seeds
Set Aside
In an Electric Mixer with the paddle attachment:
Cream together the Butter and Sugar on medium-high until light and fluffy, about 2 minutes
Mix in Egg and Zest until well blended
Mix in dry ingredients on low until incorporated
Using a Cookie Scoop, drop dough onto the baking sheets about 2" apart
Bake for 9 - 11 minutes / do not let the tops brown
Cool 2 minutes and then transfer to a cooling rack and cool completely before glazing
Glaze:
Whisk Sugar & 2 TBS of Juice
Add more Sugar if necessary to have a good consistency to drizzle over the cookies
Allow Glaze to cool completely before serving
Enjoy!
Peace in the Kitchen!
Tuesday, February 19, 2013
Sunday, February 17, 2013
Fish & Chips Batter , also used for a Vegetarian version
We were in England in December.
We ate at a very old and traditional Pub on Carnaby Street.
My wife ordered Fish & Chips and I asked the waitress if they had any Vegetarian items available?
She told me they made a Vegetarian version of their Fish & Chips made with pieces of Haloumi Cheese fried in the same batter.
It was served with Chips and Mushy Peas.
It was delicious. I was impressed
It was the first time I'd heard of Vegetarian Fish & Chips.
Here's the Batter:
8 ounces of Self Rising Flour plus Flour for dusting
Salt & Pepper to taste
10 ounces of Cold Lager Beer
Sift the Flour and a pinch of Salt into a large bowl
Whisk in the Beer to create a thick batter
Add more Beer if it's too thick
It should be the consistency of thick Cream and coat the back of a wooden spoon
Season it with Salt and Pepper to taste
Coat the Filets or pieces of Cheese and cook in Hot Oil for 8-10 minutes until golden brown and crispy
Remove, drain and keep warm in the oven
Serve with Chips (Fries) and Mushy Peas
Enjoy!
Peace in the Kitchen!
We ate at a very old and traditional Pub on Carnaby Street.
My wife ordered Fish & Chips and I asked the waitress if they had any Vegetarian items available?
She told me they made a Vegetarian version of their Fish & Chips made with pieces of Haloumi Cheese fried in the same batter.
It was served with Chips and Mushy Peas.
It was delicious. I was impressed
It was the first time I'd heard of Vegetarian Fish & Chips.
Here's the Batter:
8 ounces of Self Rising Flour plus Flour for dusting
Salt & Pepper to taste
10 ounces of Cold Lager Beer
Sift the Flour and a pinch of Salt into a large bowl
Whisk in the Beer to create a thick batter
Add more Beer if it's too thick
It should be the consistency of thick Cream and coat the back of a wooden spoon
Season it with Salt and Pepper to taste
Coat the Filets or pieces of Cheese and cook in Hot Oil for 8-10 minutes until golden brown and crispy
Remove, drain and keep warm in the oven
Serve with Chips (Fries) and Mushy Peas
Enjoy!
Peace in the Kitchen!
Leftover Mashed Potato Pancakes
I happen to like potato pancakes, this one is made from mashed potatoes.
We've all had leftover mashed potatoes and here's the perfect recipe to use them.
2 C Mashed Potatoes
2 Eggs, beaten
1/4 C Flour
1/4 TSP Salt
1/4 TSP Pepper
1/4 TSP Garlic Powder
2 TBS Diced Onion
1 TBS Chopped Chives
2 TBS Grated Cheddar Cheese
Oil or Crisco for frying
Sour Cream and Applesauce for Garnish
Mix all ingredients together
Pour batter by the spoonful in a pan preheated with Oil or Crisco
Brown on both sides
EnjoyPeace in the Kitchen!
We've all had leftover mashed potatoes and here's the perfect recipe to use them.
2 C Mashed Potatoes
2 Eggs, beaten
1/4 C Flour
1/4 TSP Salt
1/4 TSP Pepper
1/4 TSP Garlic Powder
2 TBS Diced Onion
1 TBS Chopped Chives
2 TBS Grated Cheddar Cheese
Oil or Crisco for frying
Sour Cream and Applesauce for Garnish
Mix all ingredients together
Pour batter by the spoonful in a pan preheated with Oil or Crisco
Brown on both sides
EnjoyPeace in the Kitchen!
Herbs and Spices
I have a great Herb Garden and every type of Spice available.
I use a lot of Herbs and Spices in my cooking.
I have a pantry full of them, but I had a Lazy Susan near the stove
with many small containers of the ones I use most often.
This new box is compact and holds the ones I use the most.
I recently found this great wooden Spice Box which I filled with:
Sea Salt
Whole Peppercorns
Herbes de Provence
Lemon Pepper
Salt Free Herb Seasoning, from an Amish Bulk Food Store in Kansas
Crushed Red Pepper Flakes
Enjoy!
Herbs and Spices!
I use a lot of Herbs and Spices in my cooking.
I have a pantry full of them, but I had a Lazy Susan near the stove
with many small containers of the ones I use most often.
This new box is compact and holds the ones I use the most.
I recently found this great wooden Spice Box which I filled with:
Sea Salt
Whole Peppercorns
Herbes de Provence
Lemon Pepper
Salt Free Herb Seasoning, from an Amish Bulk Food Store in Kansas
Crushed Red Pepper Flakes
Enjoy!
Herbs and Spices!
Eggs Baked in a Dinner Roll
8 Crusty Dinner Rolls : increase all of the ingredients to serve a larger number of guests
8 Eggs
1/4 C chopped Fresh Mixed Herbs from the Garden:
Parsley
Chive
Tarragon
Rosemary
Heavy Cream
Salt & Pepper
4 TBS Grated Parmesan
Slice the top of each roll
Gently remove some of the interior bread until there's a hole large enough to accommodate an egg
Arrange the Rolls on a Baking Sheet
Crack an Egg into each Roll
Top the Eggs with a bit of Cream and Herbs
Season with Salt & Pepper and sprinkle with Parmesan Cheese
Bake without the tops for 20 minutes at 350 degrees
Replace the tops and Bake an additional 5 minutes
Enjoy!
Peace in the Kitchen!
8 Eggs
1/4 C chopped Fresh Mixed Herbs from the Garden:
Parsley
Chive
Tarragon
Rosemary
Heavy Cream
Salt & Pepper
4 TBS Grated Parmesan
Slice the top of each roll
Gently remove some of the interior bread until there's a hole large enough to accommodate an egg
Arrange the Rolls on a Baking Sheet
Crack an Egg into each Roll
Top the Eggs with a bit of Cream and Herbs
Season with Salt & Pepper and sprinkle with Parmesan Cheese
Bake without the tops for 20 minutes at 350 degrees
Replace the tops and Bake an additional 5 minutes
Enjoy!
Peace in the Kitchen!
Salsa Genovese
1/2 pounds of pitted Green Olives
2 TBS Pine Nuts, toasted
2 TBS Fresh Parsley, chopped
2 TBS Fresh Basil, chopped
1 tsp Fresh Thyme leaves
1/2 tsp grated Lemon Zest
1/2 tsp Capers, rinsed and minced
1 small clove of Garlic, minced
6 TBS Olive Oli
In a Food Processor:
Pulse the Olives until well chopped
Add all remaining ingredients except the Oil
Pulse a few more times to incorporate
Continue pulsing while drizzling the oil slowly into the processor
Yields about 1 cup
Refrigerate with a thin layer of Olive Oil on top
Serve as a tapenade on crackers or toasted slices of a Baguette
Enjoy!
Peace in the Kitchen!
2 TBS Pine Nuts, toasted
2 TBS Fresh Parsley, chopped
2 TBS Fresh Basil, chopped
1 tsp Fresh Thyme leaves
1/2 tsp grated Lemon Zest
1/2 tsp Capers, rinsed and minced
1 small clove of Garlic, minced
6 TBS Olive Oli
In a Food Processor:
Pulse the Olives until well chopped
Add all remaining ingredients except the Oil
Pulse a few more times to incorporate
Continue pulsing while drizzling the oil slowly into the processor
Yields about 1 cup
Refrigerate with a thin layer of Olive Oil on top
Serve as a tapenade on crackers or toasted slices of a Baguette
Enjoy!
Peace in the Kitchen!
Andersen's Split Pea Soup and my own Original Spring Pea Soup !
I read a story this morning that was posted by Vintage Recipes on The History Kitchen Blog.
The story is about a childhood memory of a restaurant in California, where the family always stopped to eat Split Pea Soup, while on their family vacations.
I have many memories of places that we stopped to eat during our family vacations in Michigan.
Who could forget Stuckey's, if you grew up in Michigan?
The Restaurant in California was Andersen's, famous for their endless bowl of Split Pea Soup.
I happen to love Pea Soup. Unfortunately my wife doesn't share the same feeling.
She grew up on a Mennonite Farm in Kansas where her mother grew amazing vegetables in her garden.
They had plenty of peas, so often that she really doesn't share my passion for peas.
I posted an original poem earlier on this blog about Peas, titled Peas in the Kitchen!
When you read it, you'll understand the difference of opinions that people have about Peas!
I wanted to share two Pea Soup Recipes here.
One is the Andersen's Famous Split Peas Soup from Andersen's Restaurant in Buellton, California.
The second recipe is an original recipe that I created because I just happen to love Pea Soup!
Andersen's Famous Split Pea Soup:
2 C Green Split Peas
1 Stalk Celery, coarsely chopped
1 large Carrot, peeled and coarsely chopped
1 small Onion, chopped
1/2 tsp Dried Thyme
1 Bay Leaf, crumbled into very small pieces
A pinch of Cayenne Pepper
1/2 tsp Seasoned Salt ( something like Lawry's)
Salt and Pepper to taste
You'll need a Soup Pot, Mesh Strainer and a Food Mill
Sort the Peas in a strainer, removing any impurities. Rinse and clean
Combine Peas, Celery, Carrot, Onion, Thyme, Bay Leaf and Cayenne in a Soup Pot.
Cover with 2 quarts ( 8 quarts ) of water
Bring to a boil
Keep at a high simmer for 20 minutes
Reduce to a low simmer and cook for 25 to 30 minutes, until Peas are tender
Toward the end of cooking, add seasoned salt, additional salt and pepper to taste
Strain the mixture until all of the liquid is pushed through the mill and only the pulp remains
A creamy soup will result
Return the Soup to the pot and bring to a quick boil, remove immediately
If it seems too thick, add hot water to desired consistency
Garnish with Croutons
Refrigerated leftover soup will thicken, add water when reheating
Enjoy!
Peace in the Kitchen!
Spring Pea Soup:
This is my original recipe.
3 TBS Vegetable Oil
1 Garlic Clove, crushed
1 1/2 C Sliced Leeks, white part only
3/4 C diced Celery
1 tsp Fresh Thyme, minced
Sea Salt
Fresh Ground Black Pepper
1 C Sour Cream, additional for garnish
3 C Vegetarian Chicken Stock plus 2 1/2 C Water (non Vegetarians add Chicken Stock)
1/2 C Heavy Cream
2 - ( 1lb. bags) of Frozen English Peas, divided
3 TBS Fresh Parsley, chopped
1 small Onion, chopped
1/4 C Flour
1/4 C Butter, melted
Heat Oil in a Soup Pot, add Garlic for 1 minute, add Leek, Onion and Celery and saute about 8 minutes
In a separate saucepan, Simmer the Stock
Add Heavy Cream to the Vegetable mixture and simmer
Add one of the bags of Peas and 3/4 C of the Stock to the Vegetables
Add Parsley and Thyme and continue to simmer
Transfer the soup in batches to a blender and carefully puree, gradually adding the remainder of the liquid
Strain it through a sieve and return to the Soup Pot
Stir in the Sour Cream
Reheat slowly, do not boil
At the end, add the second bag of Frozen Peas
Mix the Flour and the Melted Butter thoroughly in a saucepan and cook until golden brown to create a thickening Roux.
Add some of the Soup to the Roux to incorporate it and whisk it into the soup
Serve hot and garnish with additional Sour Cream
Enjoy!
Peace in the Kitchen!
The story is about a childhood memory of a restaurant in California, where the family always stopped to eat Split Pea Soup, while on their family vacations.
I have many memories of places that we stopped to eat during our family vacations in Michigan.
The Restaurant in California was Andersen's, famous for their endless bowl of Split Pea Soup.
I happen to love Pea Soup. Unfortunately my wife doesn't share the same feeling.
She grew up on a Mennonite Farm in Kansas where her mother grew amazing vegetables in her garden.
They had plenty of peas, so often that she really doesn't share my passion for peas.
I posted an original poem earlier on this blog about Peas, titled Peas in the Kitchen!
When you read it, you'll understand the difference of opinions that people have about Peas!
I wanted to share two Pea Soup Recipes here.
One is the Andersen's Famous Split Peas Soup from Andersen's Restaurant in Buellton, California.
The second recipe is an original recipe that I created because I just happen to love Pea Soup!
Andersen's Famous Split Pea Soup:
2 C Green Split Peas
1 Stalk Celery, coarsely chopped
1 large Carrot, peeled and coarsely chopped
1 small Onion, chopped
1/2 tsp Dried Thyme
1 Bay Leaf, crumbled into very small pieces
A pinch of Cayenne Pepper
1/2 tsp Seasoned Salt ( something like Lawry's)
Salt and Pepper to taste
You'll need a Soup Pot, Mesh Strainer and a Food Mill
Sort the Peas in a strainer, removing any impurities. Rinse and clean
Combine Peas, Celery, Carrot, Onion, Thyme, Bay Leaf and Cayenne in a Soup Pot.
Cover with 2 quarts ( 8 quarts ) of water
Bring to a boil
Keep at a high simmer for 20 minutes
Reduce to a low simmer and cook for 25 to 30 minutes, until Peas are tender
Toward the end of cooking, add seasoned salt, additional salt and pepper to taste
Strain the mixture until all of the liquid is pushed through the mill and only the pulp remains
A creamy soup will result
Return the Soup to the pot and bring to a quick boil, remove immediately
If it seems too thick, add hot water to desired consistency
Garnish with Croutons
Refrigerated leftover soup will thicken, add water when reheating
Enjoy!
Peace in the Kitchen!
Spring Pea Soup:
This is my original recipe.
3 TBS Vegetable Oil
1 Garlic Clove, crushed
1 1/2 C Sliced Leeks, white part only
3/4 C diced Celery
1 tsp Fresh Thyme, minced
Sea Salt
Fresh Ground Black Pepper
1 C Sour Cream, additional for garnish
3 C Vegetarian Chicken Stock plus 2 1/2 C Water (non Vegetarians add Chicken Stock)
1/2 C Heavy Cream
2 - ( 1lb. bags) of Frozen English Peas, divided
3 TBS Fresh Parsley, chopped
1 small Onion, chopped
1/4 C Flour
1/4 C Butter, melted
Heat Oil in a Soup Pot, add Garlic for 1 minute, add Leek, Onion and Celery and saute about 8 minutes
In a separate saucepan, Simmer the Stock
Add Heavy Cream to the Vegetable mixture and simmer
Add one of the bags of Peas and 3/4 C of the Stock to the Vegetables
Add Parsley and Thyme and continue to simmer
Transfer the soup in batches to a blender and carefully puree, gradually adding the remainder of the liquid
Strain it through a sieve and return to the Soup Pot
Stir in the Sour Cream
Reheat slowly, do not boil
At the end, add the second bag of Frozen Peas
Mix the Flour and the Melted Butter thoroughly in a saucepan and cook until golden brown to create a thickening Roux.
Add some of the Soup to the Roux to incorporate it and whisk it into the soup
Serve hot and garnish with additional Sour Cream
Enjoy!
Peace in the Kitchen!
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