Corn Soup #2

Here's another favorite Corn Soup. I love Corn Soup, Corn Chowder and any Corn Casserole or Gratin.
This one is served with a very tasty Texan Sour Cream and Chipotle Pepper Garnish.


Here's what you'll need:
1 Large Soup Pot, Stock Pot or Dutch Oven.

4 TBS Butter
1 Large Onion, chopped
3 Garlic Cloves, minced
1 tsp Cumin
1/4 tsp Chile Powder
Salt and Pepper to taste
5 C Frozen Corn, thawed.
4 C Vegetarian Chicken Broth
2 TBS Lime Juice
3/4 C Sour Cream, divided.
3 TBS Chopped Chipotle Peppers in Adobo Sauce

In the Stock Pot on Medium Heat:
Butter, heat until melted.

Add:
Onion
Garlic
Cumin
Chile Powder
Salt
Pepper
Cook, stirring often for 10 minutes.

Add:
Corn
Stir to combine well.
Bring to a boil.
Reduce Heat and Simmer for 5 minutes.

In Batches, Transfer to a Blender to Purée. Transfer to a Mixing Bowl after each batch.
Whisk in:
Lime Juice
1/4 C Sour Cream

In a small bowl:
Remaining Sour Cream
Chipotle Peppers
Whisk well.
Garnish Individual Servings.

Enjoy!
Peace in the Kitchen!

Italian Lemon Crostada

I just received this recipe and it looks yummy. I decided to copy a link to the recipe so you can see the photograph and get an idea of how delicious this looks. I love all things Lemon and I have great Lemon Pie Recipes. I haven't made this one so I don't know how it differs from our traditional Lemon Pie in America. This comes from Sweet Paul, a Blog that I follow and he got it from An Italian in My Kitchen. It was translated from Italian so that makes it authentic!  I just ordered his Cookbook and it arrives this week. I'm looking forward to sharing additional recipes from him.

http://anitalianinmykitchen.com/lemon-crostata/

Enjoy!
Peace in the Kitchen!

Cauliflower and Leek Gratin and another one of my favorite Cauliflower Gratin Recipes

I eat a lot of Cauliflower so I'm always looking for interesting ways to make it. I add raw Cauliflower to Salads, I make Cauliflower Soup, other Gratin recipes and Roasted. I like this addition of Leeks to a Cauliflower Gratin.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 Quart Gratin Dish, well Buttered.

Water to cover the Florets.
1 - 3 Pound Head of Cauliflower broken into Florets.
2 Leeks, White and Light Green parts only. Trim into 1/4" slices.
2 Shallots, Peeled and Thinly Sliced.
4 TBS Butter
1 tsp Red Pepper Flakes. Additional to taste.
1 tsp Finely Chopped Fresh Thyme Leaves.
1/4 C Flour
1 1/2 C Heavy Cream
1 1/2 C Grated Gruyere Cheese. You can also use Emmental or your favorite  Swiss Cheese.
Freshly Ground Black Pepper to taste.

In a large Soup Pot or Dutch Oven on Medium High Heat:
Bring Water to a Boil.

Add:
Cauliflower
Cook 2 minutes.
Drain, Rinse under Cold Water.
Transfer to a Large Mixing Bowl and set aside.

In a Saucepan on Medium Low Heat:
Butter
Heat until melted.

Add:
Leeks
Shallots
Red Pepper Flakes
Thyme
Mix well.
Cook, stirring often for 5 minutes.

Add:
Flour
Stir to combine well.

Add:
Heavy Cream, Slowly, stirring constantly just until well combined.

Increase heat to Medium High.
Bring to a Boil for 3 minutes, until it Thickens.
Remove from Heat.

Add:
3/4 C Cheese
Pepper to taste.
Stir until well combined.
Pour over Cauliflower.
Gently stir just to coat well.
Transfer to the Gratin Dish.
Sprinkle evenly with Remaining Cheese.
Bake for 25 minutes.
After Baking, Broil the top until Golden Brown (about 5 minutes).

Enjoy!
Peace in the Kitchen!


Here's my other favorite Recipe:

Cauliflower Gratin

Here's what you'll need:
Preheat the oven to 350 degrees.
A 2 Quart Gratin Dish, well buttered.

1 3 lb. Head of Cauliflower broken into Florets.
8 oz. Heavy Cream
4 oz. Milk
1 C Grated Cheddar Cheese + 1/4 C for Sprinkling prior to baking.
2 Eggs
Salt and Pepper to taste
A Pinch of Nutmeg
4 TBS Bread Crumbs ( Italian flavored if you like)

In a Saucepan with Boiling Water:
Cauliflower
Boil for 3 minutes.
Drain
Place in the Gratin Dish

In a Mixing Bowl:
Cream
Milk
1 C of the Cheese
Eggs
Whisk well.

Add:
Salt
Pepper
Nutmeg
Mix well.
Pour over the Cauliflower.

In a Mixing Bowl:
Breadcrumbs
Remaining Cheese
Mix well.
Sprinkle evenly over the Cauliflower.
Bake for 30 minutes.
It should be Golden Brown.


Enjoy!
Peace in the Kitchen!

Baked Sun Dried Tomato and Artichoke Dip

This is a Baked Dip that's served on Toasted Slices of French Baguette Bread. I like Fresh Bruschetta and I also like Baked Dips. I have many Dip recipes on my Blog.



Baked Sun Dried Tomato and Artichoke Dip.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Pan or 2 - 9" Round Pie Pans, sprayed with a Vegetable Spray or brushed well with Vegetable Oil.

1- 8 oz. Jar of Sun Dried Tomatoes in Olive Oil. Drain, reserve 2 TBS of the Oil and finely chop the Tomatoes.
2 - 14 oz. Cans of Artichoke Hearts, drained.
1/2 C Diced Onion
3 Cloves of Garlic, minced
2 C Shredded Swiss Cheese
1/4 C Shredded Parmesan Cheese
1 C Shredded Pecorino Romano Cheese
1/2 C Sour Cream
1/2 C Mayonnaise
1 - 10 oz. Frozen Chopped Spinach, thawed and squeezed dry in paper towels.
1 TBS Dried Oregano
1/2 tsp Fresh Ground Black Pepper

Toasted Slices of French Baguette Bread

In a Skillet on Medium High Heat:
Reserved Olive Oil, until Hot.

Add:
Onion
Sauté until translucent.

Add:
Garlic
Stir well and continue to cook for 1 minute.

Transfer to a Large Mixing Bowl.

Add:
Tomatoes
Artichokes
Swiss Cheese
Parmesan Cheese
Pecorino Romano Cheese
Sour Cream
Mayonnaise
Spinach
Oregano
Black Pepper
Mix until completely combined.

Spoon into the Casserole Dish or Pie Pans.
Bake for 30 minutes.

Serve Spread onto  Toasted Slices of French Baguette Bread.

Enjoy!
Peace in the Kitchen!

Baking Pan Conversion

I was working on a recipe this morning and I wasn't quite sure what size pan I would bake it in. I did some research and decided to consolidate this information on measurements to convert Cups to Pan Sizes. I think it's great information. You can figure out the size of the pan based on the amount of Cups you have. This may be very common knowledge but I've never had it in one place where I can use it as a reference. I did an entire post on the Iconic 9" X 13" Casserole dish in America. The pan was probably created when America started producing Boxed Cake Mixes. In the end, I discovered that my recipe would fit in 1 - 9" X 13" X 2" Casserole Pan or (2) 9" Pie Pans.

Volume vs. Pan Size:

3 C = 8" X 1 1/4" Round Cake Pan

4 C = 8 1/2" X 1 1/2" Round Cake Pan
          8" X 4" X 2 1/2" Round Pie Pan
          9" X 1 1/2" Round Pie Pan
          11" X 1" Round Tart Pan

6 C = 8" Round Cake Pan
          7 1/2" X 3" Bundt Tube Pan
          8"X 8" X 2" Square Pan
          8 1/2" X 4 1/2" X 2" Loaf Pan
          9" X 1 1/2" Round Cake Pan
          9" X 2" Round Deep Dish Pie Pan
          9" X 9" X 1/2" Square Pan
          10" X 1 1/2" Round Pie Pan
          11" X 7" X 2" Rectangular Pan

7 C = 8" X 2" Round Cake Pan
          9" X 9" Square Pan

8 C = 8" X 8" Square Pan
          9" X 2" Round Cake Pan
          9" X 5" X 3" Loaf Pan
          9" X 9" X 1 1/2" Square Pan
          9 1/4" X 3 1/4" Brioche Pan
          11" X 7" X 1 1/2" Casserole Pan

9 C = 8" X 3" Bundt Pan
          9" X 3" Tube Pan

10 C = 8" X 2 1/2" Springform Pan
            9" X 9" X 2" Square Pan
            11 3/4" X 7 1/2" X 1 3/4" Casserole Pan
            9" X 13" X 2" Casserole Pan
            15" X 10 1/2" X 1" Jellyroll Pan
            10" X 2" Round Cake Pan

11 C = 9" X 3" Springform Pan
            10" X 2" Round Cake Pan

12C =  (2) - 9" Round Cake Pans
            9" X 3" Angel Food or Tube Pan
            10" X 2 1/2" Springform Pan
            10" X 3 1/2" Bundt Pan
            9" X 13" X 2" Metal Baking Pan
            14" X 10 1/2" X 2 1/2" Roasting Pan

15 C = 9" X 13" X 2" Casserole Pan

16 C = 9" X 3 1/2" Springform Pan
            10 " X 4" Tube Pan

18 C = 10" X 4" Angel Food or Tube Pan

9" X 13" X 2" = (2) 8" Round Pie Pans


Here's another bit of information that I think is helpful when considering what size Baking Pan can be subsituted for a 2 Quart Casserole.

2 quarts

Casserole Substitutions

CASSEROLE SIZE	BAKING-PAN SUBSTITUTE
2 quarts	8-inch square cake pan
2–½ quarts	9-inch square cake pan
3 quarts	13x9x2-inch cake pan
4 quarts	14x10x2-inch cake pan

Enjoy!
Peace in the Kitchen!


       

Cream of Corn Soup

I love Soup and I have a lot of Soup Recipes on the Blog. I make Soup during the entire year. In the Winter I make it every weekend.
I was surprised to see that I've never posted my recipe for Cream of Corn Soup.

Cream of Corn Soup

4 TBS Butter
1/2 C Diced Onion
1 C Diced Celery
2 1/2 C Water
2 C Cubed Raw Potato
2 C Frozen Corn
1 - 14 oz. Can of Creamed Corn
1 tsp Salt
1 tsp Pepper
3 TBS Flour
3 C Half and Half

In a Large Soup pot on Medium Heat:
Butter
Heat until melted.

Ad:
Flour
Whisk well until completely incorporated.

Add:
Onion
Celery
Cook and additional 5 minutes. Stir often.

Add:
Water
Potato
Corn
Creamed Corn
Salt
Pepper
Whisk well.
Cover and simmer 30 minutes.

Add:
Half and Half.
Simmer uncovered for 30 minutes. Stir often as it thickens.

Enjoy!
Peace in the Kitchen!

Individual Pineapple Upside Down Cake

A High School Classmate from Michigan sent me a picture of a Pineapple Upside Down Pan that she has. Thanks Cheryl, it was the inspiration for this post. It makes 6 individual servings. I immediately ordered one.
After much research, I decided to post this recipe.
I just received the recipe from Cheryl and photographs of the articles in which a recipe appeared to make these individual cakes in a 12 C Muffin Tin. This offers an alternative to those that don't have the NordicWare Pineapple Pan.

Individual Pineapple Upside Down Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Nordic Individual Pineapple Upside Down Cake Pan, brushed well with Pan Release Mix.
(Equal parts of Crisco, Vegetable Oil) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Pineapple Layer:
1 C Pineapple Rings, drained and reserve the Juice.
6  Red Maraschino Cherries
4 TBS Butter, melted
2/3 C Dark Brown Sugar

Cake Batter:
2 Large Eggs
2/3 C Granulated Sugar
4 TBS of the reserved Juice
2/3 C Flour
1 tsp Baking Powder
A Pinch of Salt


Pineapple Layer Directions.
In a Small Bowl:
Butter
Brown Sugar
Mix well.
Divide Evenly among the 6 cups in the pan.

Put 1 Pineapple Ring in each Pan.
Place 1 Cherry in the center of each Pineapple Ring.

Batter Directions:
In a large mixing bowl with a hand mixer:
Eggs
Sugar
Beat until Pale Yellow.

Add:
Juice
Mix just to incorporate.

Add:
Flour
Baking Powder
Salt
Mix in just until well incorporated.

Spoon Batter evenly over the Pineapple Rings.
Bake 20 - 25 minutes until a toothpick in the center comes out clean.

Remove the Pan to a Rack to cool for 10 minutes minutes.

Invert the Cakes onto a Large Serving Platter.
(Preferably a Rectangular Platter)
You can also turn them out onto a Sheet Pan and transfer to individual plates to serve.
(Place the Sheet Pan onto the Pineapple Pan and quickly flip it over)

Enjoy!
Peace in the Kitchen!

Here's the recipe for a 12 C Muffin Tin

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 12 C Muffin Tin brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Batter:
6 TBS Butter
1/2 C Whole Milk
1 C Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
2 Eggs
3/4 C Granulated Sugar
1/2 tsp Vanilla

Topping:
6 TBS Butter
3/4 C Dark Brown Sugar
12 Red Maraschino Cherries
1 - 20 oz. Can of Pineapple Rings

Batter directions:
In a Saucepan on Medium Heat:
Butter
Milk
Heat, stirring until Butter melts.
Transfer to a bowl and set aside.

In each well of the Muffin Pan:
1/2 TBS of Butter/Unmelted.
1 TBS Brown Sugar
Place Pan in the Preheated Oven until the Butter Melts. (about 3 minutes)

But Pineapple Rings into Quarters.
Put 1 Cherry in the center of each well.
Place 2 pieces of the Pineapple around the Cherries in the wells.
Set aside.

Batter directions:
In a Medium Mixing Bowl:
Flour
Baking Powder
Salt
Whisk well.

In a Large Mixing Bowl:
Eggs
Sugar
Vanilla
Whisk well.

Add:
Flour Mixture.
Stir well with a Blending Fork.

Add:
Milk Mixture.
Stir to combine well.

Pour Batter evenly among the wells.
Bake 25 minutes.

Transfer Pan to a Rack to cool  fo 5 minutes.
Place a Sheet Pan over the top of the Muffin Pan.
Invert it, releasing the cakes.
Transfer each cake to the rack, over the Sheet Pan to cool completely.

Enjoy!
Peace in the Kitchen!