Saturday, May 4, 2013

Swiss Raclette !

We learned about Raclette from our friends in Provence.
It's a very social way to share an evening at the table with good friends.
Each person cooks and prepares the ingredients they like.

Raclette is a type of Cheese, it melts really well.

Traditionally Raclette Cheese is melted in front of an open fire with a large portion of the cheese facing the heat.
It's scraped from the melting side onto a plate and served with small boiled potatoes, cornichons , small pickled onions and dried meats or sausage.

Raclette has been around since Medieval Times  in the mountainous regions of Switzerland and France.

The modern way of serving it involves an electric tabletop grill with pans known as coupelles , where the cheese is sliced and placed in individual pans under the heat source.
The grill surface heats the boiled potatoes and meat.
The melted cheese is then scraped and mixed with the potatoes, meat, pickled onions and cornichons.

We've enjoyed preparing it with friends here in the States and in France with our friends.
We were in London in December and enjoyed an amazing Raclette sandwich at Burrough Market.

Friday, May 3, 2013

Apple Pie Without a Crust

This is an adaptation of an Amish/Mennonite Recipe from one of my family's vintage recipe books.

Apple Pie Without a Crust

1/2C White Sugar
1/4 C Brown Sugar
1/2 C Flour
1 Egg, unbeaten
1 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Vanilla Extract
1 C Chopped Apples ( core and peel the Apple) I used a Jonagold, it only took 1/2 of a large Apple)

The next time I made it I used a small apple and it was a cup!
1 C Chopped Pecans ( I used 1/2 C of Regular Pecans and 1/2 C of Cinnamon Frosted Pecans)

Combine, in a bowl:
Sugars ( White and Brown)

Combine, in a bowl
Baking Powder
Mix Well
Add to Dry Ingredients

Stir in :

I use a blending fork, a wooden spoon would be just fine, to mix all of the ingredients together.
The dough will be very thick.

Press the dough, using your fingers, in a Pie Pan that's been prepared with my Pan Release Recipe ( search under Tips, Hints and More)
Bake at 350 degrees for 30 minutes.

Serve with Whipped Cream , or Vanilla Ice Cream.

I made this and we took it to some friends for dinner last night. It is definitely a "Best of the Best" recipe. I will keep making this one!

Since I first posted this recipe, I've made it many times. It's our new favorite dessert. I've made it with apple and walnuts or you could use slivered almonds. I'll also make it with pear and walnuts. It's simple to make, only 30 minutes and most people have the ingredients in their pantry except for an apple or a pear.

Peace in the Kitchen! ( The Kitchen smells amazing)

It's not just for Dinner anymore!
In the oven right now for Breakfast.

Cowboy Beans

If you want Vegetarian Beans, here's the recipe

4 C Dried Pinto Beans, Rinsed and Cleaned
4 C Finely Minced Onions
2 C Diced Onions
1/4 C Chile Powder
1/4 C dobo Seasoning
1/4 C Salt ( that's correct!)
1/2 of a Bunch of Cilantro, Stemmed and Chopped
4 TBS Olive Oil
2 C Diced Red Bell Pepper
2 C Diced Green Bell Pepper

In a large stockpot or dutch oven, cover the Beans with water by 6 inches over the top, soak them overnight.
Make sure they remain covered with water, add more as needed.
Return to the pot
Cover again with water by 1 1/2 inches over the top.
Minced Onion
Chile Powder
Stir Well

Bring to a boil over medium heat, uncovered
Reduce heat to low
Cover and cook about 2 1/2 hours
Check often and stir

Add additional water as needed
The water should be almost absorbed

Heat Olive Oil in a Skillet
When it's hot, add Diced Onion, Both Bell Peppers.
Saute until tender
Add this mixture to the Beans.
Stir Well.

Serve Hot

Peace in the Kitchen!

Thursday, May 2, 2013

Baked Zucchini or Sumer Squash Boats

Here's a simple and easy entrée.
All ingredients will be adjusted according to how many you are serving.

Preheat the Oven to 375 degrees.

Zucchini or Summer Squash.

Slice lengthwise.
Trim a slice off the bottom to allow them to sit on a Sheet Pan.
Scoop out the center.
Brush with Olive Oil and Sprinkle with some Garlic Salt.

Add the scooped zucchini to a Mixing Bowl.

Some Diced Tomato
Salt and Pepper to taste.
1 TBS of Grated Parmesan Cheese
Mix to combine well.

Fill the Squash.

Top with Pieces of Mozzarella Cheese.

Place on a Sheet Pan lined with Parchment Paper.
Bake 20 - 30 minutes.

Peace in the Kitchen!

" My Michigan "

I was born and raised in Michigan.
I have great childhood memories of growing up in Michigan.

As kids, we spent as much time as we could outdoors.
The four seasons were absolutely perfect.
I enjoyed the Summer spending time in the Pine woods, The Clinton River, and the Apple Orchards at the end of the street and I played softball.
I spent the Winters sledding, ice skating, skiing and building snow forts in the backyard.

My best friend and sidekick was Shannon.
We were inseparable.
When we weren't in school, we were outside playing and exploring.
My mother had a large Cast Iron Bell attached to a wooden post that she would ring when it was time for all of us to come home for lunch or dinner.

We shared every Holiday together and there was never a lack of things to do that entertained us all year.
We had Lemonade stands, we spent hours in the snow or ice skating at the local pond. In the Fall we piled the leaves as high as we could and then jumped in them , scattered them and started all over again.
We had Carnivals and Talent Shows in the Summer and we had Spook Houses in the Garage for Halloween.
We went Caroling at Christmas.
We listened to records in the basement and had dances.
We were always busy.

We had a "Little Store" that we walked to,  to buy a brown bag of penny candy and a "pop". We'd return home with an empty bag  of candy and an empty bottle of pop. My favorite pop was Grape.

We had the 'Big Tree" at the end of the street, where we played for hours, I wish I could return to see how big that tree actually was.

We picked.... or stole Apples in the orchard and we wandered the fields and the woods looking for Blackberries, Blueberries, Cherries and Peaches.

Life was good...... I loved growing up in Michigan.

Food in Michigan is a Cultural Event , almost as serious as the Arts. There are countless festivals in Michigan dedicated to food. Here's a list of my memories of food in "My Michigan".

Cherries -  Michigan is the largest producer of Cherries in the world. Traverse City hosts the Annual Cherry Festival.
Apples - Statewide
Vernor's Ginger Ale - One of the few made with real Ginger. The original soft drink was first made and sold in 1866.
Fudge - Mackinaw Island and Holland
Salt Water Taffy - Mackinaw Island
Salmon, Walleye and Trout - THe Great Lakes and Rivers
Kellog's Cereal - Battle Creek
Faygo Soft Drinks - The origin of the word "pop" by which all soft drinks in Michigan are referred.
Wild Turkeys - Statewide
Cider - Frankenmuth

Fruits -

I ate all of the foods that were regionally available to us.
My Grandmother , Mother and Aunt Faye had to be the strongest influences in my life when it came to food and cooking.

The little boy in Michigan grew up, Cruised Woodward Avenue in his 1967 Camaro as a Junior in High School, we ate Burgers and Fries and Strawberry Pie at the Elias Brother's Big Boy on Woodward Avenue on Friday night, attended Oakland University,  became a Peace Corps Volunteer, Traveled the World and has embraced different cultures through food. He married, has children,  grandchildren and writes a blog dedicated to food and cooking!

And now I enjoy passing that passion on through this blog.
So in conclusion,
There's a Hippy in the Kitchen that wants you to:

Peace in the Kitchen!

Wednesday, May 1, 2013

Croissants Perdu

Day old Croissants can be turned into a delicious breakfast.

This is an adaptation from a recipe by Alex Raij

We always have plenty of fresh Croissants in the Bread Basket.
However, if they get a bit stale, simply create Croissants Perdu!

This recipe is for 1 Croissant.
Adapt the recipe for each person served.

1 Day old Croissant , sliced in half

Honey Butter: Blend together
4 TBS Butter, softened
1 TBS Honey
1/4 tsp Vanilla
Pinch of Salt

Butter for cooking the croissants
Jam ( your favorite flavor))

Heat a skillet with a bit of butter
Brown the Croissant, cut side down
Flip to brown the other side

Serve with Honey Butter and Jam!

Enjoy! Peace in the Kitchen!

Chicken Enchiladas / Vegetarian , Terry's Original Recipe

Cinco de Mayo:
1862, Mexico's Army defeated the French at the Battle of Puebla during the Franco-Mexican War, (1861-1867).

It's considered a Minor Holiday in Mexico. In the United States, it's become a Celebration of Mexican Culture and Heritage.
We celebrate in a grand style in Texas.... Parades, Music , Street Festivals and....... FOOD!

Check out my previously posted Tex - Mex Recipes and enjoy these Enchiladas!

This is an original recipe including original recipes for the Tex - Mex Dressing and the Pico de Gallo.
Obviously it can be adapted for non Vegetarians.

1 Recipe of my Tex- Mex Dressing:

1 C (8oz.) Pace Chunky Salsa, or any other brand)
1 C (8oz.) Sour Cream
1/2 C (4oz.) Cream Cheese, room temperature
1 tsp Cumin
1/2 tsp Adobo Seasoning or Garlic Powder

Combine Sour Cream and Cream Cheese in a bowl with an electric mixer.
Fold in remaining ingredients
Store refrigerated in a canning jar.

1 Recipe of my Pico de Gallo:

2 small Tomatoes. diced
1/2 of an Onion, diced
1/2 of a bunch of Cilantro, chopped
2 medium Jalapenos, diced
1 tsp Adobo Seasoning or Garlic Powder
Salt and Pepper to taste
Mix together and Refrigerate.


2 TBS Olive Oil
1 Onion, chopped
2 Cloves of Garlic, chopped
3 C Quorn Brand Vegetarian Chicken, shredded
2 C Queso Quesadilla Shredded Cheese
1 4oz. can Chopped Green Chiles
8 - 6" Flour Tortillas

Saute Onion and Garlic in the Oil until tender
Add the following:
 1 C of the Tex - Mex Dressing
 1/2 C of the Cheese
Green Chiles

Spoon some of the mixture down the center of each Tortilla
Roll them
Place them seam side down in a 9"x13" baking dish, sprayed with Vegetable Spray
Top with remaining  Tex - Mex Dressing
Top with remaining Cheese

Bake at 350 degrees for 25 minutes

Serve with the Pico de Gallo on the side

Peace in the Kitchen!