Irene's Tarte aux Pommes from the South of France

This is from our friend in France. She makes the best Apple Tart. They live in La Bouilladisse in Provence.
I've learned so much from the way she cooks and I have many of her recipes. When we visit, I take Tex - Mex ingredients and we make some of our favorite Texas recipes. They love our food as much as we love theirs.

Tarte aux Pommes from Irene's Kitchen:
This recipe makes 2 Tarts.
I still have her original hand written and translated recipe. We had to convert everything from metric measurements when we got home. My wife has made it often and it's one of our family's favorite dessert recipes.
This is a rough draft and experience will help to make this Tart.
My wife has figured it out!

2 Eggs
3/4 C Sugar
1 Stick (8TBS) Butter, melted.
2 C + 2 TBS Flour
1 packet of Vanilla Sugar (2tsp) I buy it at World Market or our local German Deli.
1 Packet (2tsp) Baking Powder
1/2 C Whole Milk

Mix all of the above ingredients in a bowl.
Spread it out in 2 Tart Pans.

8 Apples, Peeled, cored and sliced.
The Juice of 1/2 Lemon
Mix well in a bowl.
Fan the Apple Slices over the batter.

Preheat the oven to 350 degrees.

Make the Topping.

2 Packets of Vanilla Sugar
3/4 C Granulated Sugar
1 1/2 sticks of Butter, cold and cubed.
1 1/4 C Flour
Mix well in a bowl and crumble over the apples.

Bake for 50 minutes.
Check to make sure it doesn't burn.

Enjoy!
Peace in the Kitchen!

Coconut Cake with Coconut Lemon Glaze from Trisha Yearwood

Here's another great family recipe from Trisha Yearwood. This is her Grandmother's recipe.

Here's what you'll need:
1 - 9" Tube Cake Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start by mixing 1 C of each in a jar and keep it refrigerated. I always have it available for all of my baking needs
Preheat the oven to 325 degrees.

Cake ingredients:

2 Stick (16 TBS) Butter, room temperature
2 C Granulated Sugar
6 Eggs, room temperature
1 tsp Vanilla
1 (16oz) box of Vanilla Wafers, finely crushed
1 (6oz.) package of Grated Coconut
1/2 C Chopped Pecans

Coconut Lemon Glaze ingredients:

2 C Granulated Sugar
2 TBS Cornstarch
A pinch of Salt
Zest of 2 Lemons
1/4 C Fresh Lemon Juice
1 1/2 C Water
1 (6oz.) package of Grated Coconut


In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat until creamy.
Add:
Eggs
Vanilla
Beat well to combine.
Fold in by hand:
Vanilla Wafers
Coconut
Pecans
Pour batter into the pan.
Bake for 1 hour and 15 minutes.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto the rack and cool completely.

Make the Glaze

In a saucepan on medium heat:
Sugar
Cornstarch
Salt
Lemon Zest
Lemon Juice
Water
Coconut
Cook for 15 minutes, until it thickens.
Set Aside to cool.

Invert the cake, right side up onto a  large serving platter.
Poke holes in the cake with a toothpick.
Drizzle the glaze evenly over the cake.

Enjoy!
Peace in the Kitchen!

Chai Tea 101

We had some amazing Chai Tea while on vacation in L.A.
Our son Taylor introduced us to Dirty Chai Latte.
Here's a great recipe to make your own mix.
It reminded me of Christmas  and I'll make this mix and have it available to serve during the Holidays.

Homemade Chai Tea Mix.
This is my favorite mix.
I simply double the recipe for two of us.
When it's finished, I strain it into a 2 C Pyrex Measuring Cup. It' makes it easier to divide for two drinks.
I also use an espresso cup to measure the coffee for our individual Latte.

For each 8 oz. cup of Chai tea:
1/2 C whole milk
1/2 C water
2 tsp Sugar (Optional) I don't use it.
1 tsp loose Black Tea Leaves. I buy my tea leaves at an Indian Market.
1/4 tsp Chai Massala Mix. (recipe to follow)

Place all ingredients in a saucepan on medium heat.
Heat until bubbles appear around the perimeter of the pan.
Stir often to avoid scalding the milk. Adjust the heat if necessary.
Once it comes to a boil, remove from heat and stir well.
Return to heat and bring to boil again, turn off the heat, remove the pan and stir again.
Set aside and allow to steep for 3 minutes.
Strain into a mug and serve hot.
NOTE:
Enjoy it by itself as a Chai Tea Latte.
For a Dirty Chai Tea Latte, add 1 shot of espresso.
For a Filthy Chai Tea Latte, add 2 shots of espresso.


Chai Masala Mix:
1 C + 3 TBS roughly ground black pepper
3/4 C + 1 TBS ground ginger
1/4 C +2 TBS ground cinnamon
1/4 C + 2 TBS ground Cardamom
2 tsp ground cloves
2 tsp ground nutmeg.

Namaste!

Treacle Tart

We were in England for Christmas 2012. It was an amazing time to be there. We visited Birmingham for the German Christmas Market, London for all of it's splendor and Windsor with all of it's charm. We're ready to see more of the English Countryside on our next visit. The last time I visited England was in 1970. It was time to return.
One of the amazing desserts we experienced was the Treacle Tart. I've never tasted anything like it in the States.
It's a traditional English dessert. It's prepared by using a shortcrust pastry, with a thick filling of Golden Syrup also known as Treacle. Breadcrumbs and Lemon Zest. The Tart is served warm with a dollop of Clotted Cream, Ordinary Cream, Ice Cream or Custard.


Here's what you'll need:
 1 - 8" Fluted Tin or Quiche Pan.
Preheat the oven to 400 degrees. You'll lower it at a lair stage of the baking.

3/4 C Golden Syrup (we buy ours at a British Emporium in our town)
1 1/2 C Fresh White Bread Crumbs.
Grate the rind of 1 Lemon.
2 TBS of Fresh Lemon Juice

Pastry:
1 1/4 C Flour
1/2 tsp Salt
9 TBS Butter, chilled and cubed
4 TBS Ice Water

Make the Pastry:

In a medium bowl:
Flour
Salt
whisk together.
Cut in the cold butter with a pastry knife until the mixture looks like coarse breadcrumbs.
Using a fork, stir in just enough Ice Water to keep the dough together.
Gather it into a ball, knead it lightly, wrap in plastic wrap an refrigerate for 20 minutes.

On a floured surface, roll out the pastry to 1/8".
Transfer to the pan and trim off the excess and reserve for lattice top.
Refrigerate for 20 minutes.

In a saucepan:
Warm the Syrup on medium heat, until it melts.
Remove from heat and stir in the Breadcrumbs and Lemon Zest.
Set aside for 10 minutes.
Add additional Breadcrumbs at this time if the mixture appears too thin and moist.
Stir in the Lemon Juice.
Spread the filling evenly into the crust.

Gather the pastry scraps and roll out into 12 thin lattice strips.
Twist them into spirals and lay half of them across the filling.
Arrange the remaining strips at right angles to form a lattice or use an "over under" technique to weave the strips. Press the ends into the crust to seal.
Place the pan on a sheet pan and bake for 10 minutes at 400 degrees.
Lower the temperature to 350 and bake for an additional 15 minutes, the top should be golden in color.

It can be served warm or cold.

Enjoy!
Peace in the Kitchen!

Baked Graham Cracker Squares with.......... Oats, Chocolate and Pecans!

One more incredible Dessert Bar to add to the list of favorite desserts.

This is an adaptation of a recipe from Better Homes and Gardens. 

I'm part of a team that critiques and chooses magazine covers for a variety of magazines.

This was one of the magazine covers I picked. I felt that it would be proper to post one of the recipes.

I chose a Yummy recipe from the issue.

Here's what you'll need:

1 - 15"X10"X1" sheet pan lined with foil extending over all sides.

Preheat the oven to 350 degrees

24 Graham Cracker rectangles

1 1/2 C Rolled Oats

3/4 C Granulated Sugar

3/4 C Brown Sugar

3 TBS Flour

1 Egg, beaten

2/3 C Butter, melted

1 tsp Vanilla

2 C Chocolate Chips

1 C Coarsely chopped Pecans

Place all of the Graham Crackers in the pan, in a single layer.

In a medium mixing bowl, with a wooden spoon:

Oats

Granulated Sugar

Brown Sugar

Flour

Mix well.

Stir in, by hand with a wooden spoon:

Egg

Butter

Vanilla

Mix until combined.

Spread evenly over the Graham Crackers

Bake for 20 - 25 minutes.

Sprinkle with Chocolate Chips and continue to bake for 1 minute.

Remove the pan from the oven to a cooling rack.

Spread out the melted chocolate with an offset spatula.

Sprinkle the top with the Pecans.

Allow the pan to cool completely on the rack.

Use the foil to lift it out of the pan, remove the foil and cut into squares to serve.

Enjoy!

Peace in the Kitchen!

Shortbread and Caramel Brownies

I don't think these need any introduction.
They are simply another tasty treat.

Shortbread and Caramel Brownies

Here's what you'll need:
1 - 9"X13" baking dish, sprayed with a vegetable cooking spray.


The First Layer:

1 C Butter, softened
2 C Granulated Sugar
4 Eggs
1 tsp Vanilla
1/2 tsp Salt
1/2 C Unsweetened Cocoa Powder
1 1/3 C Flour


The Second Layer:

1 (10oz.) box of Lorna Doone Shortbread Cookies
6 oz. Cream Cheese, room temperature
1/2 C Granulated Sugar


The Third Layer:

1 -(14oz.) bag of Caramel Candies, unwrapped.
2 TBS Heavy Cream

The fourth layer:

1 1/2 C Milk Chocolate Chips
1/2 C Semi Sweet Chocolate Chips
1 TBS Crisco Shortening


Let's put these bars together.

The First Layer:
In a large mixing bowl with a hand mixer:
Butter
Sugar
Beat until creamy smooth.
Add:
Vanilla
Eggs
Beat until well incorporated.
Add:
Salt
Cocoa Powder
Flour
Stir by hand to incorporate.
Do not over mix.

Pour the batter into the pan and bake for 22 - 25 minutes.
Transfer the pan to a rack and cool completely.

The Second Layer:
In a Food Processor:
Pulse all of the Cookies to a time powder.
Add Cream Cheese and Sugar and pulse just until well combined.
Press evenly over the First Layer.

The Third Layer:
In a Microwave safe bowl:
Caramel Candy
Heavy Cream
Microwave 30 seconds at a time, stirring until melted.
Evenly pour over the Second Layer.
Refrigerate to cool completely.

The Fourth Layer:
In a Microwave safe bowl:
Milk Chocolate Chips
Semi Sweet Chocolate Chips
Shortening
Microwave 30 seconds at a time stirring until smooth.
Evenly spread the chocolate over the Third Layer.
Refrigerate until cooled.

Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Low Carb Cooking

I've spent the past 18 weeks on a weight loss program. I am learning how to re think the way I eat.
One of the rules that I'll follow from now on is, don't eat Fat and Carbohydrates in the same meal.
What that means is....... traditionally Americans eat a Steak (fat) with a Baked Potato (carbohydrate). Instead choose your food wisely. It's ok to have the Fat or the Carbohydrates, but not together. This means that you have the Steak with a Salad or the Baked Potato alone, with a Vegetable topping and not Butter (fat), Sour Cream (fat) or Cheese (fat).
If you want a Salad, either pick between Croutons (Carbohydrate) or Cheese (fat) , but never together.
Pasta.... it's ok. However have your Pasta without Meatballs, choose a Primavera Topping. If you want Meatballs, have them with a Marinara Sauce and a Salad.
I hope you understand the concept.

Here are just a few low Carb recipes that may help you get started on changing the way you think about food.

Spinach and Pecan Casserole:
Here's want you'll need:
1 Quart Casserole Dish sprayed with a vegetable cooking spray.
Preheat the oven to 350 degrees.

2 - (10oz.) packages of Frozen Spinach, thawed and drained.
4 oz. Cream Cheese
4 TBS Butter
1/2 C Chopped Pecans
1/4 C Grated Parmesan Cheese
Salt and Pepper to taste.

In a medium microwavable bowl:
Heat Spinach in the microwave and set aside.

In a large microwavable bowl:
Heat Cream Cheese and Butter in the microwave.
Stir in the Spinach.
Pour into a the casserole dish.
Sprinkle with Parmesan Cheese
Top with Pecans
Bake for 10 - 15 minutes.

Enjoy!
Peace in the Kitchen!

Asparagus Frittata:

2 TBS Olive Oil
1/2 C Diced Onion
1 Clove of Garlic, minced
1 tsp Fresh Chopped Thyme
1/2 of a tomato, seeded and diced.
12 Asparagus Spears, steamed and cut into 2" pieces.
8 Eggs
Salt and Pepper to taste.
1/2 C Grated Parmesan Cheese

In a 9" - 10 " ovenproof nonstick skillet on medium heat:
Onion
Garlic
Thyme
Saute for 3 minutes.
Add Asparagus for 1 - 2 minutes.
Add 1/2 of the diced Tomato.
Stir.

Transfer to a bowl and set aside.
Clean the pan.
Turn the oven to broil.

Whisk Eggs in a bowl.
Add Salt and Pepper to taste.
Fold in the Cheese by hand.

Heat remaining oil in the skillet on medium high.
Add Eggs and top with vegetables.
Reduce heat to low and cook for 5 minutes.
Place under the broiler until firm.
Transfer to a serving platter and top with remaining Tomato to serve.

Enjoy!
Peace in the Kitchen!


Arugula Salad with Soft Boiled Egg and Dijon Vinaigrette:

Vinaigrette:
2 TBS diced Shallots
1/2 TBS Dijon Mustard
2 TBS Apple Cider Vinegar
6 TBS Olive Oil
1/2 tsp Pepper
1/8 tsp Salt

Place all ingredients in a jar and shake to mix well.
Drizzle over a plate of Arugula and top it with a Soft Boiled Egg.

Enjoy!
Peace in the Kitchen!


Pesto Stuffed Cherry Tomatoes:

Cherry Tomatoes
Homemade Pesto, recipe to follow.
Slice the top off of the tomatoes and take a thin slice off the bottom so they sit up.
Scoop out the seeds to create a well for the Pesto.
Drizzle with Olive Oil and serve on a bed of Bib Lettuce.

Enjoy!
Peace in the Kitchen!


Balsamic Chicken Bake:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - glass baking dish to accommodate 4 chicken breasts. ( I use Vegetarian Quorn Chick'n Cutlets, Microwaved from frozen and browned in a bit of oil.)

4 Boneless, Skinless Chicken Breasts, vegetarian option listed above.
5 Cloves of Garlic, minced
1 C chopped Fresh Basil
1/2 TBS Olive Oil
1 TBS Balsamic Vinegar
1/4 C Water
1 C Sliced Mushrooms
1 small carton of Cherry Tomatoes, halved.

Place Chicken in the baking dish, sprayed with a vegetable cooking spray.

In a large mixing bowl:
Garlic
Basil
Olive Oil
Vinegar
Water
Mushrooms
Tomatoes
Pour evenly over the Chicken and Bake for 30 minutes, until the chicken is cooked.

Enjoy!
Peace in the Kitchen!


Eggs baked in Mushroom Caps:

Eggs
Portobello Mushroom Caps, cleaned, remove stems and gills to create a well for the eggs.
Salt and Pepper to taste
FreshThyme, Rosemary or Parsley
Olive Oil


Rub the mushrooms inside and out with Olive Oil.
Place them on a parchment paper lined sheet pan.
Crack 1 egg in the center of each cap.
Season with Salt and Pepper.
Sprinkle with your choice of herbs.
Bake for 30 minutes or until the eggs are cooked the way you like them. I prefer my yolks to be soft.

Enjoy!
Peace in the Kitchen!




Lemon Garlic Brussels Sprouts:

2 pounds of Brussels Sprouts
1 TBS Olive Oil
5 Cloves of Garlic, minced
1 Lemon, juiced and Zested
3 TBS Grated Gruyere Cheese
Sea Salt
Pepper

Clean and trim the Sprouts, cut them in half.

In a skillet:
Heat Oil on medium high heat.
Add Sprouts and cook for 8 - 10 minutes.
Add Garlic about 4 minutes into the cooking time.
Reduce heat to low and add Lemon Juice, Zest, Salt and Pepper to taste.
Stir well.
Transfer to a serving bowl and sprinkle with the cheese just before serving.

Enjoy!
Peace in the Kitchen!




Marinated Cucumbers:

2 Cucumbers slice thin.
1 Vidalia Onion, slices thin.

Marinade:

1/2 C Apple Cider Vinegar
1/2 C Water
The Juice of 1/2 Lemon
Sea Salt and Fresh Ground Black Pepper to taste.
1 tsp Red Pepper Flakes
Mix all ingredients in a jar and shake well. Allow to sit for ten minutes and shake again.
Place Cucumbers and Onions in a serving bowl and top with the Marinade.
Cover and refrigerate overnight.
Served chilled.

Enjoy!
Peace in the Kitchen!