Consolidating recipes!

I was perusing the blog the other day to see what people are looking at. I discovered that it might be easier for my readers if I posted some of the recipes into one post if they are all made with 1 key ingredients. For example, I'll post all Rhubarb recipes together or Eggs, or maybe Tex Mex. It will make it easier for readers to locate recipes.
As soon as I get some time I'll start on this project.

Enjoy!
Peace in the Kitchen!

Cheese Wafers with Pecans

I research recipes daily. I've been cooking since I was in high school. My Aunt Faye was a chef and I started this Blog in her memory.
When I lived in Colorado in the 70's I started writing my personal collection of my Best of the Best recipes. If you've read this blog from the beginning you know what I'm talking about.
I'm recalling this information because I've always said that there aren't a lot of original recipes today. I know there are....... but so many cooks are adapting recipes that others have adapted and the cycle goes on.
This recipe is one of those I'm talking about. I recently discovered this one somewhere in my research. I love it, but it reminded me of a recipe that I used to make. I thought I had already posted mine on the blog so I looked back and ...... I'll repost it after this "new" one!

Pecan Cheese Wafers:
This is the new one.

6 TBS Flour + additional for dusting
1/4 tsp Salt
1/8 tsp Red Pepper Flakes
2 oz. Shredded Cheddar Cheese
2 TBS Butter, softened
1 TBS Heavy Cream
1 Egg White, beaten
1/2 C Pecan Halves

In a Food Processor, Pulse:
Flour
Salt
Red Pepper Flakes
Combine Well

Add:
Butter
Cheese
Cream
Pulse to form a dough, about 10 seconds
Form the dough into a disk
Wrap in plastic wrap and refrigerate for 1 hour

On a floured surface:
Roll the dough into a 10"X12" rectangle, 1/8" thick.
Cut 2" circles with a biscuit/cookie cutter.
Transfer to a parchment paper lined sheet pan.
Brush the bottom of the Pecans with Egg White and press one on the top of each Wafer.
Bake at 350 degrees for 15 minutes.
Remove from the oven, place the pan on a cooling rack for 10 minutes.
Transfer the Wafers to the cooling rack and cool completely.

Enjoy!
Peace in the Kitchen!

Here's my recipe from 1980. I used to make these often for parties.

Cheese Snaps:

1 pound of Sharp Cheddar Cheese, grated

2 sticks of butter, room temperature

3 C Flour

1 tsp Salt

1/4 tsp Cayenne Pepper

1 C Chopped Pecans

Combine the first 5 ingredients on a stand mixer with a paddle attachment and mix well.

Add Pecans

Divide the dough int thirds.

Form each third into small 1 1/2" diameter logs on a sheet of parchment paper.

Wrap tightly and refrigerate for 1 hour.

Preheat oven to 325 degrees.

Slice the rolls into 1/4 " slices

Arrange 1 1/2" apart on a baking sheet

Bake for 15 - 18 minutes

Transfer to paper towels to cool

Store in air tight containers

Enjoy!

Peace in the Kitchen!

Dallas Morning News Taste Session 4/3/2014

It's been awhile since I've posted anything from the DMN. Either the recipes were not Vegetarian or nothing interested me. Today the headline was about Pasta. There's a new Pasta that I have embraced and one of the recipes includes it. It's Orecciette. I like the size and the fact that it takes a sauce well.
I've also included  recipes for other Deviled Eggs. I can't seem to get enough recipes for Deviled Eggs. However, I always end up making them like my Grandmother did. The All American Classic Recipe.

Orecchiette (singular, orecchietta), from orecchio (ear) + etto (small)) is a kind of home-made pasta typical of Puglia or Apulia, a region of southern Italy. Its name comes from its shape, which reminds one of a small ear. In the vernacular of Taranto it is calledrecchietedd, or chiancaredd. A slightly flatter version is called cencioni, while in the vernacular of Bari, strascinate are more similar to cavatelli.

The traditional dish from Puglia is orecchiette alle cime di rapa,^[1] although broccoli is also widely used as an alternative to rapini. Particularly around Capitanata and Salento, orecchiette are traditionally also dressed with a tomato-based sauce (al sugo), with or without miniature meatballs (al ragù) and/or a sprinkling of ricotta forte, a seasoned sheep-milk variety of ricotta cheese.

The Italian cookbook Il cucchiaio d'argento (with an English translation The Silver Spoon, 2005, Phaidon) suggests that orecchiette are ideal for vegetable sauces.

Orecciette Pasta with Artichokes:

This recipe comes from Mike Malloy, Cooking Instructor at Le Cordon Bleu College of Culinary Arts.

I've adapted it only to make it Vegetarian.

4 Artichokes

1 Lemon

1/4 C Extra Virgin Olive Oil

3 TBS minced Onion

1/4 C water or Vegetarian Chicken Broth

1/4 tsp Red Pepper Flakes

Salt and Pepper to taste

16 oz. Dried Orecciette Pasta

2 TBS chopped fresh Parsley

1/2 C Grated Romano Cheese

Remove and discard the leaves and flowery choke from the Artichokes, leaving the heart and trimmed sten intact. (I would consider purchasing these already trimmed).

Cut into thin slices.

Squeeze Lemon Juice over them to prevent browning.

Heat Oil in a skillet on medium heat and saute onion, for 2 minutes.

Add Artichokes, water or Chicken Broth and Red Pepper Flakes. 

Cook until Artichokes are tender .

Season with Salt and Pepper to taste.

Cover and keep warm.

Cook Pasta according to package directions, drain.

Toss Pasta with the Artichoke Sauce , Parsley and Romano Cheese.

Transfer to a serving bowl and serve hot.

Enjoy!

Peace in the Kitchen!

Divine Deviled Eggs With Fresh Rosemary:

This recipe comes from Alicia Ross with the DMN.

12 Medium Eggs, Hard Boiled and Peeled. (I buy them already cooked and peeled at Costco)

6 TBS Mayonnaise

2 TBS Dijon Mustard

2 tsp Apple Cider Vinegar

2 tsp Finely Chopped Fresh Rosemary

1/8 tsp Pepper

1/8 tsp Salt or to taste

Slice each Egg in half lengthwise and scoop out the yolks into a medium size bowl.

Place the whites onto a plate and set aside.

Mix the remaining ingredients into the yolks until the mixture is smooth and creamy.

Use a pastry bag with a decorative tip and fill it with the filling. 

Swirl the yolk filling back into the egg white halves.

Enjoy!

Peace in the Kitchen!

I love Deviled Eggs......

When I was little I remember my Grandmother serving Deviled Eggs at every picnic during the summer months. It wouldn't be a picnic without them. She also made them for Easter and Christmas.

I could have eaten them all if she would have let me..... and she knew that, so she made plenty of them.

I wanted to talk a little about the origin of Deviled Eggs.

The Deviled Egg originated in Ancient Rome.

They're made in most European Countries and well known in America.

In Europe they are typically served with vegetable macedoine ( diced) and garnished with mayonnaise, parsley and tomato.

I various other regions of Europe they may be garnished with caviar and cream cheese or sour cream, red onion,chive,dill,anchovy or pickled herring.

It's a very common dish in the United States, often served during the summer months.

The eggs are hard boiled, peeled, halved lengthwise and the yolks are removed.

The yolks are mashed and mixed with a variety of traditional ingredients such as mayonnaise, mustard, tartar sauce, pickle relish,  salt,  pepper,  cayenne pepper or minced onion.

The list is endless.

The mixture is then spooned or piped back into the egg halves.

They are typically garnished with paprika, chile powder, chive or dill.

Contemporary ingredients may include garlic, horseradish, wasabi, jalapeno, capers, salsa, hot sauce, spinach or smoke salmon.

The name derived from creating them with spices, giving them a "hot" or "devilish" flavor.

In some areas of the United States they are refereed to as salad eggs or dressed eggs to avoid using the word deviled when served at a church function.

Traditional Deviled Eggs:

6 Hard Boiled Eggs, peeled, halved lengthwise.

1/4 C Mayonnaise

1 TBS Yellow Mustard ( in the States we refer to this as kid mustard, personally, I am not a fan)

1 tsp minced Parsley

Salt to taste

Paprika

Remove the yolks. Place them in a bowl.

Mash with a fork and stir in the Mayonnaise, Mustard, Parsley, Salt and Pepper and mix until creamy.

Spoon or pipe the mixture back into the Eggs.

Sprinkle the tops with Paprika.

Cover and refrigerate at least 1/2 hour before serving.

Contemporary Deviled Eggs:  The Texas version!

6 Hard Boiled Eggs, peeled, halved lengthwise

1 Avocado

1 tsp Dijon Mustard ( I prefer whole grain)

1/4 tsp Adobo Seasoning

2 TBS Mayonnaise

1 tsp fresh Lime Juice

1 tsp Chopped Cilantro plus additional for garnish

Salt and Pepper to taste.

In a bowl:

Yolks

Avocado

Mustard

Adobo Seasoning

Mayonnaise

Lime Juice

Cilantro

Mash with a fork, combine well until creamy.

Season with Salt and Pepper

Spoon or pipe back into the Eggs.

Garnish with additional Cilantro

Cover and refrigerate at least 1/2 hour before serving.

Enjoy!

Peace in the Kitchen!

I'm posting this for a friend that is asking about dying purple deviled eggs for Halloween!

Great idea.

YOU CAN USE ANY FOOD DYE TO DYE THE EGGS ,PAAS NEON DYE , WILTON ICING COLORS OR CONCENTRATED GELS WORK GREAT BUT USE SPARINGLY. IF YOU WANT A MORE PASTEL COLOR. AND USE BOILING WATER INSTEAD OF COLD WATER
10 large	hard boiled eggs
3 dash(es)	food coloring
1 c	cold water
1 tsp	vinegar for each color you are using.

Blueberries make an excellent blue dye:

Crush blueberries and add a little water to thin the mixture. Pour off the blueberry "juice" from this mixture and add 1 tablespoon of white vinegar to 1 cup of blueberry liquid. Soak a hard boiled egg until the desired color is obtained.

Grape Juice Dye: A purple-blue color can be obtained from grape juice:

Add 1 tablespoon of white vinegar to 1 cup of grape juice. Soak a hard-boiled egg until the shell is colored.

To dye peeled hard boiled eggs, fill a glass bowl half full of cool water, no vinegar.

Add coloring/dye to reach desired color.

Gently place eggs in water, cover with plastic wrap and refrigerate overnight.

Enjoy!

Peace in the Kitchen!

Here's Betty Crocker's recipe for Deviled Hard Boiled Eggs:

"Mounds of savory yellow egg yolks in white frames. A stunning garnish and satisfying appetizer ... food for picnics and parties.

Cut in halves ... 6 hard cooked eggs

Slip out the yolks. Mash with a fork

Add .....

1/2 tsp salt

1/4 tsp pepper

1/2 tsp dry mustard

about 3 tbsp. salad dressing or vinegar or cream ( enough to moisten)

Refill whites with egg yolk mixture, heaping it up lightly.

Use with salads, cold cut meat platters, etc.

To Carry Deviled Eggs to Picnics

Fit two halves together,wrap in waxed paper ( twisting the ends )

Enjoy!

Peace in the Kitchen!

Tapas....... Vegetarian Tapas Recipes

A friend of mine has inspired me to do some research on Tapas. Thank you Angela for inspiring me to do this story!

Tapas )are a wide variety of appetizers or snacks, in Spanish Cuisine. They may be cold (such as mixed olives and cheese) or hot.  In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal. In some Central American countries, such snacks are known asbocas. In Mexico, similar dishes are called "botanas."

The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. Also, in some countries it is customary for diners to stand and move about while eating tapas.

The word "tapas" is derived from the Spanish verb tapar, "to cover".

According to The Joy of Cooking, the original tapas were the slices of bread or meat which Sherry drinkers in Andalusian taverns used to cover their glasses between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners began creating a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.

Tapas have evolved through Spanish history by incorporating ingredients and influences from many different cultures and countries. Most of the Iberian Peninsula was invaded by the Romans, who introduced the olive and irrigation methods. The invasion of the North African Moors in the 8th century brought almonds, citrus fruits and fragrant spices. The influence of their 700-year presence remains today, especially in Andalusia. The discovery of the New World brought the introduction of tomatoes, sweet  chile peppers, corn and potatoes. These were readily accepted and easily grown in Spain's micro climates.

There are many tapas competitions throughout Spain. There is only one National Tapas competition, which is celebrated every year in November. Since 2008, the City of Valladolid and the International School of Culinary Arts have celebrated the International Tapas Competition for Culinary Schools. Various schools from around the world come to Spain annually to compete for the best Tapas concept.

Goat Cheese, Lavender Honey and Hazelnuts on Toasted Baguette Slices:
The amount of ingredients is based on the number of servings.

Here's what you'll need:
Goat Cheese (break it up with a spoon)
Lavender Honey
Hazelnuts (roughly chopped)
Green Onions (thinly sliced)
Extra Virgin Olive Oil, divided
Sea Salt
Fresh Ground Black Pepper

Here's how to prepare it:
Brush both sides of Baguette slices with some Olive Oil and grill them in a skillet until both sides are golden brown, remove and set aside.

In a bowl:
Goat Cheese
Hazelnuts
Onion
Drizzle with some Olive Oil
Sprinkle with Salt and Pepper to taste
Roughly mix this together.

Place individual servings on a slice of toasted baguette and drizzle with honey to serve.

Enjoy!
Peace in the Kitchen!

Goat Cheese with Paprika, Garlic, Sun Dried Tomatoes and Capers:

4 - 5 cloves of Garlic, roasted un - peeled on a sheet pan, drizzled with Olive Oil at 350 degrees for 15 minutes, cool completely.

2 TBS Olive Oil
4 - 6oz. of Goat Cheese, room temperature
1 1/2 tsp Paprika
1/4 C Sun Dried Tomatoes in Oil
2 - 3 TBS of Capers, drained
Baguette Slices

In a small bowl:
Goat Cheese
Paprika
Mix well

Squeeze Roasted Garlic into the Cheese.
Add 1 TBS of Olive Oil and mix well.
Spread mixture onto Bread Slices.
Top with Sun Dried Tomatoes and Capers.

Enjoy!
Peace in the Kitchen!


Black Olive and Fig Tapenade:
This is another recipe from Provence.

1C (5oz.) finely chopped Dried Black Mission Figs
3/4 C (5oz.) Pitted Cured Black Olives
1/2 C Extra Virgin Olive Oil
1/4 C Capers, rinsed and drained
3 Cloves of Garlic, minced
Fresh Ground Black Pepper, to taste
Place all ingredients in a Food Processor and pulse to combine well.
Transfer to a covered container and refrigerate at least 1 week before serving.
Serving ideas:

On slices of toasted Baguette
On a variety of Crackers
On Deviled Eggs
In a Gruyere Cheese Omelette
Stuffed Cherry Tomatoes
On Celery with Cream Cheese
In Pasta Salad
On Potato Pancakes

Enjoy!
Peace in the Kitchen!




Herbed Olives:

1/4 C Olive Oil
Juice and Zest of 1 Lemon
2 TBS Herbes de Provence
2 Cloves of Garlic, minced. At least 1 TBS
2 C Brine Cured Black and Green Olives

In a large covered bowl, whisk together:
Oil
Lemon Juice and Zest
Herbes de Provence
Garlic
Add Olives
Toss to coat well.
Cover and refrigerate overnight.
Stirring occasionally.

Enjoy!
Peace in the Kitchen!



Here's another great Olive recipe. We first had Dry Cured Black Olives in Provence while staying with friends. We spend most of our vacations in France. Our friends serve an afternoon Tapas snack around 4pm. We typically have Cheese, Pastis , Black Olives, Sausage and Bread. It sounds like a lot, but we just snack on it. Here's a Best of the Best Recipe:

Dry Cured Black Olives with Rosemary and Orange:
I believe that this adaptation comes from Saveur Magazine.

1 Orange
1 pound of Cured Black Olives
Roughly Chopped Fresh Rosemary
Fresh Ground Black Pepper

Use a vegetable peeler to zest the orange and finely chop the strips or use a Rasp.
Transfer to a medium bowl.
Juice the orange and add it to the bowl along with the olives, rosemary and black pepper.

Let it rest to marinate at room temperature for at least 1 hour.

Spread on slices of toast baguette bread.

Enjoy!
Peace in the Kitchen!



Spiced Almonds:

4 tsp Olive Oil
1 1/4 Smoked Paprika
1 tsp Cumin
2 C Whole Blanched Almonds
1/2 tsp Sea Salt

Preheat the oven to 350 degrees

In a saucepan, heat oil on low heat.
Add:
Paprika
Cumin
Stir for 1 minute.

Remove from heat when mixture begins to bubble.
Transfer to a bowl and add the Almonds.
Bake on a parchment paper lined baking sheet at 350 degrees for 10 minutes.

Remove from oven and sprinkle with salt.
Transfer the sheet pan to a wire rack and cool completely for at least 2 hours.

Enjoy!
Peace in the Kitchen!



Cheese Tortellini with Spicy Dressing:

1 (9oz.) package of refrigerated Cheese Filled Tortellini.
1 (16oz.) bottle of Peppercorn Ranch Dressing. Or, 1 (16oz.) bottle of Ranch Dressing with 1/2 tsp of Fresh Cracked Black Pepper.

2 Large Eggs
2 C Fine Breadcrumbs
3/4 C Chunky Salsa (your choice)
1/4 C fresh chopped Cilantro
2 C Grape Seed Oil for Deep Frying

Cook Tortellini according to package directions, drain and set aside to cool completely.

In a large bowl, whisk:
1 C of Dressing
Eggs
Mix well
Add Tortellini, toss to coat well and let stand for 10 minutes.
Drain and Dredge in the Breadcrumbs.
Place on a sheet pan and chill for 1 hour.

In a small bowl make a Dip:
Remaining Dressing
Salsa
Cilantro
Mix well.

Place Oil in a Dutch Oven on the stove and heat to 375 degrees.
Deep Fry the Tortellini in batches until golden brown.
Drain on Paper Towels.

Serve with the Dip.
They can be made ahead of time and warmed in a 200 degree oven until ready to serve.

Enjoy!
Peace in the Kitchen!


Stuffed Cherry Tomatoes:

Here's what you'll need:
Buy a prepared Provencal or Spanish Olive Tapenade
Cherry Tomatoes

Slice off the tops of the Tomatoes.
Carefully scoop out the seeds and juice.
Spoon the Tapenade into the Tomatoes.
Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!

Roasted Red Pepper and Eggplant Dip:

I've been looking for a good Roasted Red Pepper Dip.

I haven't had much success finding something that impresses me.

I decided to create my own, based on several that I researched.

Here's my recipe for Roasted Red Pepper and Eggplant Dip:

3 medium Eggplants, cut in half long ways

4 cloves of Garlic, sliced

3 TBS Olive Oil, divided

1 C Roasted Red Peppers, (you can purchase them in a jar)

1 TBS chopped fresh Oregano

2 TBS Lemon Juice

Salt and Pepper to taste

Arrange the Eggplant, cut side up on a baking Sheet Pan

Make slits in the Eggplant and insert pieces of Garlic

Drizzle the Eggplant with 2 TBS of Olive Oil

sprinkle with Salt

Bake at 400 degrees for 1 hour

Remove the Eggplant from the oven , cool completely, scoop out the interior and add to a food processor.

Add:

Red Pepper

Oregano

1 TBS Olive Oil

Lemon Juice

Salt and Pepper

Purée until smooth.

Serve with Pita Chips, Toasted Baguette Slices or Crackers

Enjoy!

Peace in the Kitchen!

Classic Pineapple Upside Down Cake and Blueberry, Blackberry Cornmeal Cake in a Cast Iron Skillet

Classic Pineapple Upside Down Cake

I've had this recipe since 1974, it's a classic version of the Upside Down Cake.

3 tsp baking powder

1/3 C shortening

2/3 C sugar

2 eggs, separated

1/2 tsp vanilla

2/3 C water

1 1/2 C flour

1/3 tsp salt

4 TBS butter

1 C brown sugar

Pineapple Rings

Maraschino Cherries, for garnish

1 - 9" Cake Pan

Preheat the Oven to 375 degrees

Cream shortening, blend in sugar, beaten eggs and vanilla, in a stand mixer

Sift flour, baking powder and salt, in a small bowl. Add this alternately with water to the first mixture.

Mix well

Stiffly beat the egg whites and fold into the mixture.

Melt the butter in the Cake Pan, in the oven.

Remove and spread the brown sugar in the pan.

Place Pineapple Rings on top of the Brown Sugar.

Pour in the Batter.

Bake for 375 degrees for 30 minutes.

Cool completely in the pan.

Turn upside down onto a serving platter.

Garnish each ring with a cherry.

Enjoy!

Peace in the Kitchen!

Here's another Best of the Best. I make it with Cranberries for Thanksgiving Dinner.

You can use any combination of berries. Raspberries are delicious too.

Cherries make a great Tex/French version of a Clafouti!

I also make it with Blackberries alone! It's very versatile.

375 degree oven, preheated

10" cast iron skillet

Blueberry/Blackberry Cornmeal Cake in a Cast Iron Skillet.

1 1/4 C all purpose flour

1/2 C yellow cornmeal

2 tsp baking powder

1 tsp salt

1 C + 2TBS sugar, for the batter

1/4 C sugar, for the topping

1/2 C buttermilk

2 eggs

7 TBS butter, melted + 1 TBS for the skillet

5.6 ounces each of blueberries and blackberries

In a small bowl whisk together:

flour

cornmeal

baking powder

salt and 1C + 2 TBS sugar

In a separate bowl,whisk together:

buttermilk

eggs

melted butter

Pour wet ingredients over dry and whisk to combine well.

Melt the 1 TBS of butter in the skillet , in the preheated oven and coat evenly.

Pour in the batter , sprinkle the top with berries.

Sprinkle the berries with the 1/4C sugar.

Bake for 45 minutes.

Here's an option using fresh figs:

8 oz. of fresh figs, stemmed and sliced in half.

Make the cake according to the directions above, substituting the figs for the berries and spread them out evenly on top of the batter, cut side up. Sprinkle with sugar and bake as directed above.

Enjoy!

Peace in the Kitchen!

Lemon Lace Cookies

These cookies would be perfect to serve for Easter.
They were shared by Allison from Haute Box via Food52.
This is an adaptation of her recipe

1/2 C Raw Ground Almonds
5 TBS Butter
1/3 C Sugar
2 TBS Light Corn Syrup
1/3 C All Purpose Wheat Flour
A pinch of Salt
Zest of 1 Lemon
1 tsp Almond Extract

Line a Sheet Pan with either Parchment Paper or Silpat

In a saucepan on low heat:
Butter
Sugar
Corn Syrup
Stir often until sugar is dissolved

Increase heat to medium - high and stir constantly until it comes to a boil.
One it begins to boil, remove from heat.

Stir in Flour and Salt until well combined.
Stir in :
Almonds
Lemon Zest
Almond Extract

Drop a teaspoon of batter ,for each cookie, into the sheet pan.
Bake at 350 degrees for 10 minutes, until light brown in color.
Half way through , turn the sheet pan to ensure even baking.
The cookies will begin to spread around 6 minutes.

Cover a cooling rack with layers of paper towels.
When cookies are done baking, immediately transfer them to the cooking rack.

Allow to cool completely.


Enjoy!
Peace in the Kitchen!

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Vegetarian Field Roast Deli Bites

This is a light lunch options or an Hors D'oeuvres.
Field Roast Products are some of my favorites.

Here's what you'll need:

A variety of Deli slices
Multi Grain Crackers
Fresh Basil Leaves
Ripe Avocado
Red Onion Slices
Spicy Mustard

Top crackers with your choice of the variety of ingredients.

Enjoy!
Peace in the Kitchen!