The Perfect Pie Crust

I've never really been good at making Pie Dough and I know that it's very intimidating for many people. My wife happens to be a pro when it comes to Pie Dough and believe me, she makes the perfect Pie Crust. I could never re write her recipe because I think it requires the Moon to be in 7th House and Mercury has to align with Mars. You get the idea!  It's never easy to make Pie Dough until now! You really can and so can I!

For those that struggle, here is the Perfect Pie Dough Recipe.

This recipe makes enough Dough for:
1 - 9" Double Crust
2 - 9" Single Crusts
10 - 3" Individual Crusts

2 1/2 C Flour
1 tsp Salt
1 tsp Sugar
12 TBS Salted Butter, Chilled and Cubed into small pieces.

In a Food Processor:
Flour
Salt
Sugar
Pulse to combine well

Slowly Add:
Butter
Pulse after each small addition.
It should resemble Coarse Meal texture.

Continue pulsing adding the Cold Water in a slow stream.
Process until it comes together into a ball.

Remove the Dough.
Place on a Floured Surface.
Knead until fully combined, adding a small amount of Flour if needed.
You'll know when it feels like Pie Dough.

Divide in half.
Wrap in Plastic Wrap.
Refrigerate 2 hours or overnight.

Remove the Dough and allow to rest at room temperature for 20 minutes.
It should be slightly softened but remain cold.
Roll out on a lightly floured surface, 1/8" thick.
Place it in the size of the Pie Pan you've chosen to make.

NOTE:
If you're making a Non Baked Pie, Meringue Pie or Cream Pie you'll Pre Bake the Crust according to the following directions, otherwise you'll fill your Pie and Bake it according to the recipe directions.

Preheat the Oven to 350 degrees.
Cut out a Circle of Parchment Paper to fit into the Pie Shell.
Fill it with Pie Weights or Dried Beans.
Bake for 15 minutes.
The edges should just  begin to turn a  light golden brown and it should begin to pull away from the
edge of the pan.
Remove the Weights and Paper and continue baking for an additional 5 - 10 minutes.
Remove the Pan to a rack to cool completely.
Fill according to your chosen Pie recipe.

Enjoy!
Peace in the Kitchen!

Ghirardelli Chocolate, Chocolate and More Chocolate Cheesecake

This is a very indulgent and decadent Chocolate Cheesecake!
Whenever I need Chocolate for a recipe I always use Ghirardelli.

Chocolate, Chocolate and More Chocolate Cheesecake:

Here's what you'll need:
1 - 8" - 9" Springform Pan 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.


1 Box of Ghirardelli Double Chocolate Brownie Mix
1 1/2 C Ghirardelli 60% Cocoa Chocolate Chips
12 oz. Cream Cheese, room temperature
1/2 C Granulated Sugar
8 TBS Butter, room temperature
2 C Frozen Cool Whip, thawed
3/4 C Miniature Semi Sweet Chocolate Chips + additional for Garnish.
1 Jar of your favorite Hot Fudge Sauce for Garnish.

Make Brownies in the Springform Pan according to the package directions.
Remove pan to a rack and cool completely.

Filling:

In a small glass bowl:
Ghirardelli Chocolate Chips
Heat in a Microwave until melted and creamy smooth.
Stir often.
Set aside.

In a Stand Mixer with a Paddle Attachment:
Cream Cheese
Sugar
Butter
Beat until Creamy Smooth.

Add:
Melted Chocolate
Mix until incorporated.

Add:
Cool Whip
Mix on Low just until incorporated.

Add:
Miniature Chocolate Chips
Mix just until incorporated.

Spread filling over the Brownie Crust.
Refrigerate at least 30 minutes up to 1 hour.

When ready to serve:
Heat Hot Fudge Sauce and transfer to a small pitcher.
Drizzle over individual servings.
Garnish each serving with additional Miniature Chocolate Chips.

Enjoy!
Peace in the Kitchen!

Autumn's Italian Potato Soup

I love Soup and I make a lot of it when there's a chill in the air and the leaves begin to change color and fall from the trees.
In this case, Autumn does not refer to the Season of the Year. It's from my friend Autumn.
I've adapted this recipe to make it Vegetarian. You can certainly use ingredients that are not vegetarian.

Autumn's Italian Potato Soup

1 lb. of Gimme Lean Vegetarian Sausage, crumbled
6 Yukon Gold Potatoes, sliced 1/2" thick, boiled and drained.
4 C Vegetarian Chicken Stock (I use a powdered vegetarian chicken base) 1 TBS per C of boiled water.
2 1/2 C Whole Milk
1/2 C Half and Half
Salt and Pepper to taste.
1 1/2 TBS Mrs Dash Original Blend Seasoning
1 1/2 TBS Herbes de Provence
1 Garlic Clove, minced
1 small Onion, diced
1 TBS Red Wine Vinegar
4 Stems of Kale Leaves

In a large Soup Pot on Medium Heat:
Add all ingredients except the Kale and mix well.
Heat for 15 minutes.
Lower heat to Simmer.
Add Kale and continue to cook for an additional 10 minutes.

Serve hot accompanied by a  Fresh Loaf of French Baguette Bread.

Enjoy!
Peace in the Kitchen!

Tex - Mex Holiday Cranberry Spread

This is a great Holiday Appetizer.
Serve with your favorite Crackers.

16 oz Cream Cheese, softened.
2 C purchased Red Pepper Jelly
1 can of Whole Cranberry Sauce
1/2 C chopped Pecans

In a small, shallow Gratin Dish:
Evenly spread the Cream Cheese into the dish.

In a medium mixing bowl:
Jelly
Cranberry Sauce
Whisk well.
Pour over the Cream Cheese.
Sprinkle evenly with Pecans

Serve with your favorite Crackers.

Enjoy!
Peace in the Kitchen!

Cinnamon Chess Pie

Here's another great recipe from Duff Goldman. I shared the link to make it easier to post on the Blog.

Cinnamon Chess Pie

Enjoy!
Peace in the Kitchen!

Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping

Wow! I just saw Duff Goldman make this decadent Holiday Pie. I made it simple by sharing the link.
This looks amazing and I'm sure it tastes as good as it looks. This may become a Best of the Best recipe in my collection. I have my favorite recipe for Pumpkin Pie made from Scratch and it's the only Pumpkin i.e. I make every year. The addition of the Rum Cheesecake Topping on this Pie takes it to another lever........ a decadent level!


Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping

Enjoy!
Peace in the Kitchen!

Texas Christmas Macarons!

Here's a twist on the traditional French Macaron. I've crossed it with a bit of Texas seasoning. I decided to call it a Texas Christmas Macaron. There are so many options you could add to this. I would finely dice some Roasted Hatch Chiles and add it to the batter or sprinkle it on the top just prior to baking them. You could also add red coloring to the batter. I add red to half of the batter and green to the other half and put the cookies together with 1 of each of the colors. They're a great addition to the Christmas Cookie presentation when they're red and green.
There's also a variety of fillings that you could make. I have an incredible recipe for Jalapeño Jelly and I pipe the Chocolate Ganache around the perimeter of the bottom cookie with some Jalapeño Jelly piped in the center.
You can be creative and add a variety of combinations. Once you get past the fear of making Macarons, the variations are endless.
I've tried to write the recipe so anyone trying these for the first time, can make them!
The more you make them, the more you'll be familiar with the technique and bake some really delicious Macarons.

Texas Christmas Macarons

Here's what you'll need:
Sheet Pans with Parchment Paper Macaron templates drawn on them. If you're familiar with the process then you know that you put the template on the Sheet Pan. The circles should be 1 1/4" in diameter. Cover it with a plain piece of Parchment. Pipe the batter and then slide the template paper out.

Preheat the oven to 325 degrees.

3/4 C Almond Flour ( I use King Arthur)
1 C Confectioner's Sugar
1 tsp Cayenne Pepper
2 Large Egg Whites, room temperature.
1/4 C Extra Fine Granulated Sugar
A Pinch of Cream of Tartar

Sift the Almond Flour and the Confectioner's Sugar together 4 times on to a large piece of Parchment Paper and set aside. Discard any pieces left in the Sieve or Sifter.

In a Stand Mixer with a Whisk Attachment:
Egg Whites
Whisk on medium speed to Soft Peak.
Add:
1/4 of the Granulated Sugar
Whisk for 10 seconds.
Repeat with the remaining Granulated Sugar, adding it gradually.
Add:
Cream of Tartar, scrape down the sides of the bowl. (At this time you would add Food Coloring if you choose to add color to the Macarons.)
Increase speed to High.
Whisk until Stiff, Firm, Glossy Peaks form.

Sift the Flour mixture over the Meringue.
Fold it in with a large Silicone Spatula until completely combined, smooth and shiny.

The Batter should be fairly firm, glossy and drop slow from the Spatula when held over the bowl.

Spoon the batter into a Pastry Bag that's been fitted with a #12 tip. I place it in a drinking glass and fold the top over the glass.

Pipe the Macaron Batter onto the templates.
Slam the Sheet Pan onto a flat work surface to release any trapped air.
Allow the pans to sit at room temperature for at least 30 minutes.
They should form a thin crust and should not stick to your fingers when lightly touched.

Bake the Macarons 1 Sheet Pan at a time.
Bake 12 to 15 minutes.
Depending on your oven, you may have to rotate the pans half way through baking. If you have new ovens that won't be necessary.
Remove the Pan and slide the Paper with the Macarons onto a flat surface to cool.
When they are completely cooled, begin pulling the paper away from the cookies and don't try to pull the cookie away from the paper.

Prepare the Chocolate Ganache Filling.

4.5 oz. Chocolate, chopped
1/2 C Heavy Cream

Place Chocolate in a small mixing bowl.

In a Saucepan on medium high heat:
Heavy Cream
Heat until just before boiling. Do not allow to boil.
Pour over the Chocolate and whisk until creamy smooth.
Refrigerate just to reach a consistency to easily spread.
Transfer to a piping bag with a #12 tip and pipe one half of the cookies with the Ganache, top with another half.
See the beginning of the post for options with Jalapeño Jelly.

Enjoy!
Peace in the Kitchen!

Cranberry Pecan Bread

I love this Bread for Thanksgiving and Christmas. It evokes a sense of Holiday when you smell the incredible fragrance as it bakes. I like it served with Butter or Cream Cheese. It will certainly be on our menu this Holiday Season.

Cranberry Pecan Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf Pan ( I use a Cast Iron Loaf Pan) brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each missed well and refrigerated in a jar. I always have it available for all of my baking needs.

8 TBS Butter, room temperature.
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 Egg, beaten
1/2 C Orange Juice
2 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
2 1/2 C  Chopped Fresh Cranberries (Pulsed in a Food Processor or Chopped by hand)
1 C Chopped Pecans. Toast the Pecans before chopping. I toast them dry in a Cast Iron Skillet on the Stove for a few minutes.

Topping:
1/2 C Flour
1 1/2 TBS Brown Sugar
1 TBS Granulated Sugar
1/2 tsp Baking Powder
A Pinch of Salt
3 TBS Butter, melted.

Bread Instructions

In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Beat for 3 - 5 minutes.
Add:
Egg
Oranje Juice
Mix just until combined.

On a large piece of Parchment Paper, sift together:
Flour
Baking Powder
Salt
Add this gradually to the Mixer.
Beat just until incorporated.

Fold in by hand:
Cranberries
Pecans

Spoon into the Pan and set aside.

Topping  Instructions

In a medium mixing bowl:
Flour
Brown Sugar
Granulated Sugar
Baking Powder
Salt
Whisk well.

Add:
Butter
Mix together with a Blending Fork.
Creating a Crumble with small clumps.
Sprinkle evenly over the top of the batter.

Bake for 50 - 55 minutes until Golden Brown and a toothpick in the center comes out clean.
Remove the pan to a rack and cool for 10 minutes.
Invert the Bread onto a rack and cool completely.

Serve with Butter or Cream Cheese.

Enjoy!
Peace in the Kitchen!

Stuffed Zucchini

This is a great vegetarian side dish. It makes 8 Zucchini halves.

Stuffed Zucchini

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Shallow Casserole Dish sprayed with a Cooking Spray.

4 Large Zucchinis
Salt and Pepper to taste
2 TBS Butter
1 Medium Sweet Vidalia Onion
1 Garlic Clove, minced
1/3 C Italian Herb flavored Breadcrumbs
1 C Shredded Mozzarella Cheese

Trim the ends from the Zucchinis.
Cut them in half lengthwise.
Scoop out the center of each Zucchini half.
Finely chop it and set it aside in a small bowl.

Salt and Pepper the halves, to taste.
Place them in the Casserole Dish and Bake for 6 - 8 minutes.
Remove the dish and set aside.

In a Skillet on Medium high heat:
Butter
Heat until melted.
Add:
Onion
Sauté for 5 minutes.
Add:
Garlic.
Cook for 1 minute.
Add:
Breadcrumbs and cook for an additional minute.

Stuff the Zucchinis with the filling.
Sprinkle each with Cheese.
Return to the oven for 8 - 10 minutes.

Serve hot!

Enjoy!
Peace in the Kitchen!

Hazelnut Cheesecake (No Bake)

Cheesecake is one of my favorite desserts. It's always my first choice when we go out to dinner. There's something about it that I absolutely love. My favorite is a plain and simple New York Style Cheesecake with no topping. I have a recipe that's the only one I make. It's incredibly delicious.
However, I do like anything made with Hazelnuts so I decided to post this one. It's a no bake Cheesecake.

I toast my Hazelnuts on the stove in a Cast Iron Skillet on Medium High Heat.
Place the skillet on the heat.
Spread the Hazelnuts in a single layer.
Let them sit for 30 seconds and then begin stirring them for 3 - 4 minutes.
Watch them carefully so they don't burn.
I prefer this method to toast any type of nuts. It's quick and easy.

Hazelnut Cheesecake

Here's what you'll need:
1 - 9" Springform Pan


10 oz of Graham Crackers
5 TBS Butter, room temperature
1 - 13 oz. jar of Nutella
1 C Chopped Hazelnuts. I toast them before chopping.
1 pound of Cream Cheese, room temperature
1/2 C Sifted Confectioner's Sugar

In a Food Processor:
Break up the Graham Crackers and put them in the Processor.
Add:
Butter
1 TBS Nutella
4 TBS Hazelnuts
Pulse to create a sandy texture for a Crust.
Press into the bottom of the Pan.
(I use the bottom of a Stainless Steel Measuring Cup to press it evenly.
Refrigerate to cool completely.

In a Bowl with an Electric Hand Mixer:
Cream Cheese
Confectioner's Sugar
Beat until creamy smooth.
Add:
Remaining Nutella
Beat until completely combined.

Spread evenly over the Crust with an offset spatula.
Sprinkle with remaining Hazelnuts.
Cover with Plastic Wrap.
Refrigerate at least 4 hours or overnight.

Enjoy!
Peace in the Kitchen!

Tex - Mex Chocolate Pound Cake

I live in Texas and I post and create a lot of recipes that are Tex - Mex. We integrate many recipes in Texas with Mexican recipes. I have always said that if you put Tex - Mex in the title of a recipe, it has to be good and they are!

I wanted to talk a bit about my favorite Mexican Chocolate. I often use it in sweet recipes. I enter an annual Holiday Cookie Contest and I have created cookie recipes using this Chocolate paired with Hatch Chiles and other spices. We tend to like our recipes with a little heat in Texas.

Taza Mexicano Chocolate Discs


Here's what you'll need:
Preheat the oven to 325 degrees.
1- 14 C (10") Tube Pan brushed well with Pan Release Mix.


8 oz. of Taza Mexicano Chocolate. There are a variety of flavors to choose from. Chop it.
1 C Butter, softened
1 1/2 C Granulated Sugar
4 Large Eggs
1/2 C Chocolate Syrup
2 tsp Vanilla
2 1/2 C Flour
1 tsp Cinnamon
1/4 tsp Baking Soda
1/8 tsp Salt
1 C Buttermilk
Confectioner's Sugar
Slivered Almonds

Tex - Mex Chocolate Sauce, recipe to follow.

Micro wave the Chocolate in a glass bowl for 1 minute, until it's melted and smooth. Stir well and continue to heat  and stir until creamy smooth.

In a Stand Mixer with a Paddle Attachment:
Butter
beat for 2 minutes.
Add:
Sugar and continue to mix for 5 minutes.

Add:
Eggs
Beat until combined.

Stir in:
Melted Chocolate
Chocolate Syrup
Vanilla
Mix until smooth.

In a small bowl:
Flour
Cinnamon
Baking Soda
Salt
Whisk well

Alternately add Flour and Buttermilk to the Butter mixture. Begin and end with Flour.
Beat on Low Speed just until combined.
Pour batter into the Pan.

Bake for 1 hour and 10 minutes. A toothpick in the center should come out clean.
Remove Pan to a rack to cool for 10 minutes.
Invert the Cake to a rack to cool completely.
Just prior to serving, Dust with Confectioner's Sugar.

Serve with a side of Mexican Chocolate Sauce:

1 - 8oz. package of  Semi Sweet Chocolate Baking Squares
3/4 C Heavy Cream
2 tsp Brown Sugar
1/4 tsp Cinnamon
1/4 tsp Almond Extract
A Pinch of Salt
1 TBS Butter

In a Saucepan on Low Heat:
Chocolate
Cream
Sugar
Cinnamon
Almond Extract
Salt
Whisk continuously until melted and completely combined and smooth.
Remove from heat.

Add:
Butter
Whisk constantly until completely incorporated and smooth.

Serve the Hot  Chocolate Sauce over individual servings.
Garnish each serving with Slivered Almonds.


Enjoy!
Peace in the Kitchen!

Corn Pudding #3 or #10

This is called Corn Pudding #3  or #10 because I've run out of names.
I love Corn Pudding and I have so many recipes for it. I need to stop!

Corn Pudding III

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 10" X 10" Casserole Dish sprayed with Cooking Spray.

2 C Martha White's self rising Cornmeal Mix
1 (15.25 oz.) can of Corn
1 (14.75 oz.) can of Creamed Corn
2 Eggs
8 TBS Butter, melted.
1/4 C chopped Green Onions
1 tsp Salt
1/2 C Buttermilk
2 C shredded Gruyere Cheese
2 TBS chopped Fresh Rosemary

In a large bowl:
Cornmeal Mix
Corn
Creamed Corn
Mix well.

Add:
Eggs
Butter
Stir well.

Add:
Onion
Salt
Buttermilk
1 C of the Cheese
Rosemary
Mix well.

Pour into the casserole dish.
Sprinkle with remaining Cheese.
Bake for 35 - 40 minutes.

Enjoy!
Peace in the Kitchen!

Gouda Cheese Pie

This is an easy pie to make because you start with a remade crust. You can make a homemade crust but some people aren't comfortable doing that.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" - 9" Pie Pan.
1 Pre Made Pie Crust for the Pie Pan.  (I cheat and transfer the pre made crust to my own Pie Pan.)
Poke holes in the bottom of the crust with a fork.

Pre bake the crust for 15 - 20 minutes.
Remove from the oven and prepare the filling.

1 1/4 C Shredded Gouda Cheese
2/3 C Heavy Cream
7 TBS Chopped Chives
3 TBS Fresh Chopped Dill
Salt and Pepper to taste.

In a large mixing bowl:
Add all ingredients and mix well.
Pour batter into the crust.
Bake 25 - 30 minutes.

Enjoy!
Peace in the Kitchen!

Fig and Pecan Macarons

I live in Texas and we eat a lot of Figs. I think this could be considered my version of  Texas Macarons.
The base is Pecans instead of Almonds. This filling is a homemade Fig Butter.
If you've never made Macarons before, I suggest you check one of my other posts that helps to explain the process.

Here's what you'll need:
Preheat the oven to 350 degrees.
Printer paper on a Sheet Pan with Macaron template circles 1 1/4" in diameter (drawn at least 1" apart) + parchment paper placed over the templates. I've included a photograph.

1 C Chopped Pecans
1 tsp Cinnamon
2 tsp grated Lemon Zest
1/4 tsp Cream of Tartar
A dash of Salt
2 Egg Whites
1 3/4 C Confectioner's Sugar, divided
3/4 C Finely Chopped Black Mission Figs (8)

In a Food Processor:
Pecans
Cinnamon
Pulse just until finely ground.
Add:
Lemon Zest
Pulse just until incorporated.

In a Stand Mixer with a whisk attachment on Medium Speed:
Cream of Tartar
Salt
Egg Whites
Beat on High until Stiff Peaks form to create a Meringue.

Put 2 TBS of Confectioner's Sugar in a medium bowl and set aside.
Add remaining Sugar to the Meringue.
Reduce Speed to Low and beat just until incorporated.
Gradually fold the Pecan mixture into the Meringue.

Place the chopped Figs in the reserved Sugar and toss to coat well.
Carefully fold the Figs into the Meringue.

Pipe the Meringue onto the templates.
Slam the Sheet Pans onto a flat surface a couple of time to release any air in the Meringue.
Allow the Macarons to sit for at least 30 minutes prior to baking. The tops should be dry to the touch before baking. They shouldn't form a peak when touched lightly with your finger.

Bake for 20 minutes.
Remove the Sheet Pan to a rack to cool completely.
Carefully pu the Parchment Paper away from the Macaroons.
Pipe one of the Macaroons with the  homemade Fig Butter filling (recipe to follow) and top it with another Macaroon.

Homemade Fig Butter

4 pounds of Fresh Figs, stems removed, roughly chopped.
4 C Apple Juice (100% with no added sugar)
1 TBS Balsamic Vinegar
1 TBS Lemon Juice + additional if needed.
1 TBS Vanilla
1 tsp Cinnamon

In a saucepan on medium high heat:
Figs
Apple Juice
Vinegar
Lemon Juice
Vanilla
Cinnamon
Stir to combine well.
Bring to a boil.
Immediately reduce heat to a simmer.
Cook until the Figs are completely soft.
Purée the Figs with an Immersion Blender. You can also use a Food Processor or a Blender.
Add additional Lemon Juice or water if it appears to be too thick.
It should be a spreadable consistency to pipe onto the Macarons.
Refrigerate in a jar until ready to use.

Spread or Pipe onto one of the Macarons and top with the other half.

Enjoy!
Peace in the Kitchen!

Crock Pot Sweet Potatoes

This is a great side dish for Thanksgiving. I happen to like Sweet Potatoes and this recipe is the perfect dish for the Holidays. This recipe is adapted from Southern Living.

Here's what you'll need:
1 - 6 quart Crock Pot

Sweet Potatoes in a Crock Pot:

4 pounds of Sweet Potatoes, peeled and sliced 1" thick.
1/2 C Frozen Concentrated Orange Juice, thawed
4 TBS Butter, melted
3 TBS Brown Sugar
1 tsp Salt
3 tsp Fresh Copped Rosemary
2 tsp Cornstarch
1 TBS Cold Water
1 TBS Orange Zest
2 Cloves of Garlic, minced.

In the Crock Pot:
Potatoes

In a small bowl:
Orange Juice Concentrate
Butter
Brown Sugar
Salt
Rosemary
Orange Zest
Garlic
Whisk well
Pour over the Potatoes.
Toss well.
Cover and cook on Low for 6 hours.
Transfer Potatoes (with a slotted spoon) into a serving bowl.

Increase the Crock Pot temperature to High.
In a small bowl:
Cornstarch
Cold Water
Whisk well.
Add to the Crock Pot liquid.
Cook, stirring constantly for 5 minutes until it thickens.
Spoon over the Potatoes and serve.

Enjoy!
Peace in the Kitchen!

Quinoa and Spring Mix Salad

This is one of my favorite salads. Most of the Restaurants I eat at are offering so many more Vegetarian options. My two new favorites are Zoës Kitchen and Mod Market. The menus are incredibly vegetarian friendly and.....healthy!

Quinoa and Spring Mix Salad:

4 C Spring Mix Greens
4 C Cooked Quinoa
1 C Fresh Blueberries
1/2 C Chopped Pecans
1 Avocado, diced
1/3 C Crumbled Feta Cheese

Dressing:
1/4 C Mayonnaise (Low-fat is OK, if you think it will make you feel like it's healthier)
My personal choice of dressing is always Olive Oil and Apple Cider Vinegar.
1 TBS Plain Yogurt
2 TBS Granulated Sugar
4 tsp Whole Milk
1 1/2 tsp Apple Cider Vinegar
1 1/2 tsp Poppy Seeds

Whisk all ingredients for the dressing in a jar and refrigerate 1 hour.

Toss all Salad ingredients in a Serving Bowl.
Toss the Dressing into the Salad just prior to serving.

Enjoy!
Peace in the Kitchen!

The French Macaron Experience

This is not a post of recipes, it's not a lesson on how to create and prepare them. It's a testimonial about my favorite Macarons Cookbook.
I have many Macaron Cookbooks, including the most popular Ladurée but the best one for learning the technique in my latest one, Pierre Hermé.

Paris Macarons:

Pierre Hermé
72 Rue Bonaparte
Paris

Pierre Marcolini
78 Rue du Bac
Paris

Ladurée
18 Rue Royale
Paris

If you have the opportunity to visit Paris, my favorite city in the world, include a visit to La Grand Épicerie de Paris and Le Bon Marché.

38 Rue de Sévres
Paris


Here are just a few picture of some amazing Macarons from Pierre Hermé.

Enjoy!
Peace in the Kitchen!

Les Macarons, encore!

Macarons are incredible, beautiful, tasty, and very French. I took my second Macarons Class today and I learned that they are as difficult to make as everyone believes, but I wouldn't discourage anyone from learning how to make them. Today I learned that you can't make Macarons when the humidity is high and especially after several days of thunder storms and pouring rain. So, my take away from the class today is that we had a blast, it was fun and no matter what happens in the process, Macarons taste delicious............. Ils sont incroyable!
Anne and I spent the summer in France and we were on a mission to taste every Macaron we saw in every Patisserie and Boulangerie we passed, on the streets of Paris, Aix, Ouistreham in Normandy to the small villages in Provence. We tasted them from Pierre Marconi, Pierre Hermé, Ladurée, Eric Keyser and the list goes on.
I'm working on a post that will include recipes for a variety of cookie and filling combinations with some basic flavors and some unusual ones. Until then, enjoy some photographs of a variety of French Macarons.

Enjoy!
Peace in the Kitchen!

Vintage Recipes from the early 70's

I often talk about the extensive vintage cookbook collection I have. Every year we attend the Mennonite Central Committee Sale in Kansas, at the State Fairgrounds. It's a Relief Sale for Mennonite Mission. It's 2 days of shopping, eating, and a Quilt Auction. There are many Amish families that attend and it's all for a great cause. In one of the buildings there's a booth that has 8 - 10 6" tables filled with cookbooks donated my local families. I've found handwritten books with incredible recipes. It's the first booth I go to. I try to be the first one in line and I buy a lot of them.

Last Spring I purchased a bag of General Mills Recipes Cards from the early 70's. There must have been 1000 cards. It was not an easy task choosing recipes to post on the Blog, but I have the following favorites that I decided to post today.

Some of the directions needed to be adapted since kitchen gadgets, appliances and some instructions have changed since the 70's.

Corn Muffins:

1 C Yellow Cornmeal
1 C Flour
2 TBS Sugar
4 tsp Baking Powder
1/2 tsp Salt
1 C Milk
1/4 C Shortening

Heat oven to 425 degrees.
Grease the bottom of 12 medium muffin cups.
Blend all ingredients about 20 seconds.
Beat 1 minute.
Fill Muffin Cups2/3 full.
Bake 15 minutes.
Immediately remove from pan.
12 Muffins.

Enjoy!
Peace in the Kitchen!


Creamy Coleslaw

1 small Green Cabbage, cut into 1 inch pieces.
1/2 Green Pepper, cut up.
1/2 C Mayonnaise
1/4 C Sour Cream
2 tsp Lemon Juice
1/2 tsp Salt
1/4 tsp Dry Mustard
A Dash of Pepper.

Add enough of the vegetables to fill a Food Processor, pulse just long to roughly chop them. (about 3 - 4 seconds)
Repeat with remaining vegetables.

Mix Mayonnaise, Sour Cream, Lemon Juice Salt, Mustard and Pepper.
Pour over the chopped Cabbage . Stir to mix well.

Enjoy!
Peace in the Kitchen!


Chuck Wagon Beans:

This is not a vegetarian recipe. I have ingredients to make a vegetarian version! I use Vegetarian Bacon, Vegetarian Beef Bouillon and Vegetarian Meatless Ground by Yves.

"Covered wagon kitchens, complete with pantries and tailgates, once brought meals to cowboys driving cattle north from the Texas range to the new Kansas railroads.
Menu: Coffee, Steak, Stew, and Beans, Beans, Beans!"

1/2 lb. bacon slices
3 lbs. ground beef
3 C finely chopped onions
1 C finely chopped celery
2 beef bouillon cubes
2/3 C boiling water
1 1/2 cloves of garlic, minced.
1 1/2 C ketchup
3 TBS yellow mustard
1 1/2 tsp salt
1/2 tsp pepper
2 cans (29 oz each) molasses-style baked beans.

Heat oven to 375 degrees.
In a Dutch Oven, fry bacon until crisp, set aside.
Drain the fat.

In the same pot, cook and stir the ground beef, onion and celery until the meat is browned and the onion is tender.
Dissolve the bouillon cubes in the boiling water.
Stir bouillon and remaining ingredients into the meat.
Cover and bake 1 hour and 15 minutes.
Crumble bacon over the beans.

Enjoy!
Peace in the Kitchen!


Spinach Gourmet:

2 - (10 oz.) packages of chopped frozen spinach, thawed.
2 - (4.5 oz.) cans of button mushrooms, drained.
2 tsp dried minced onion.
1 clove of garlic, minced.
1 tsp salt
1/8 tsp pepper
2/3 C sour cream
2 TBS milk
2 TBS butter, softened.

In a 1 quart casserole dish, mix spinach and remaining ingredients.
Cover and bake 1 hour.

Enjoy!
Peace in the Kitchen!


"Syrup from American maple trees flavors this traditional apple dessert. It has gone on many a Fourth of July picnic and begun many a day at the breakfast table."

Apple Pan Dowdy:

1  (20 oz.) can of Apple Slices, drained.
1/2 C Brown Sugar
3 TBS Butter, melted.
6 TBS Maple Syrup


Heat oven to 425 degrees.
Prepare pastry crust for an 8" two crust pie.
Stir together apple slices and brown sugar.
Turn into the pastry lined pie pan.
Top with butter and 3 TBS of the Maple Syrup.
Cover it with a top crust with slits cut into it and flute the edges.

Bake for 15 minutes.
Remove from oven.
Make criss-cross cuts about 1" apart through the top crust and filling.
Drizzle with remaining maple syrup on top.
Cover the edges of the crust with a 2" - 3" strip of foil. to prevent excessive browning.
Bake for an additional 25 minutes.
Serve warm and if you wish, pour on additional syrup.

Enjoy!
Peace in the Kitchen!


Deluxe Pecan Pie:

Prepare dough for a  single crust 9" pie. Incorporate the chopped nuts into the dough. Roll out and fit into a 9" Pie Pan.

2 TBS Chopped Pecans
3 Eggs
1 C Granulated Sugar
1/2 tsp Salt
2 TBS Butter, melted
1/2 C Dark Corn Syrup
1/2 C Heavy Cream
1 tsp Vanilla
1/4 C Brandy
1 C Pecan Halves

Heat oven to 375 degrees

In a small mixer bowl, beat eggs, sugar, salt, butter, syrup and cream.
Stir in vanilla, brandy and pecans.

Pour into the crust.
Bake 40 - 50 minutes or until filling is set and pastry is golden brown.
Cool completely.

Enjoy!
Peace in the Kitchen!

Christmas Salad:

1- (8 3/4oz.) can of Fruit Cocktail, drained.
2 Bananas, sliced.
1 small Apple, unpeeled and diced.
1/2 C Seedless Green Grapes
5 Maraschino Cherries, cut in half.
1/4 C Miniature Marshmallows
1/2 C Heavy Cream, whipped.

In a large bowl, combine fruit cocktail, bananas, apple, grapes, cherries and marshmallows.
Fold in Whipped Cream.
Cover and refrigerate for at least 30 minutes.

Enjoy!
Peace in the Kitchen!


Apricot Pecan Bread:

2 1/2 C Flour
1 C Granulated Sugar
3 1/2 tsp Baking Powder
1 tsp Salt
1 TBS plus 1 tsp Grated Orange Peel
3 TBS Vegetable Oil
1/2 C Milk
3/4 C Orange Juice
1 Egg
1 C finely chopped Pecans
1 C finely chopped Dried Apricots

Heat oven to 350 degrees.
Grease and Flour a 9"X5"X3 Loaf Pan.

Measure all ingredients into a large mixing bowl, beat on medium speed 1 minute.
Pour into the pan.
Bake for 55 - 60 minutes or until a toothpick in the center comes out clean.
Remove from the pan and allow to cool completely before slicing.


Quick Coconut Bars:

3 TBS Butter
2 C of any White Cake Mix
1 1/2 C Miniature Marshmallows
1 C Semisweet Chocolate Chips
1/2 C Flaked Coconut
1 C Chopped Pecans
1 (14oz,) can of Sweetened Condensed Milk

In the oven at 350 degrees:
Melt butter in a 9" X 13" Casserole Pan.
Tilt the pan to coat the bottom.
Sprinkle the dry Cake Mix over the Butter.
In the order listed, sprinkle evenly over the dry mix:
Sprinkle Marshmallows
Chocolate Chips
Coconut
Pecans
Pour Milk evenly over the top.

Bake for 30 minutes
or until golden brown.
Run a knife around the edges to loosen.
Cool completely.
Cut into squares.

Enjoy!
Peace in the Kitchen!

Pumpkin Bread:

2/3 C Shortening
2 2/3 C Granulated Sugar
4 Eggs
1 (16oz.) can pf Pure Pumpkin
2/3 C Water
3 1/3 C Flour
2 tsp Baking Soda
1 1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Cinnamon
1 tsp Ground Cloves
2/3 C Chopped Pecans
2/3 C Raisins

Grease and Flour 2 - 9"X 5"X 3" Loaf Pans.

Mix Shortening and Sugar together.
Stir in Eggs, Pumpkin and Water.
Blend in Flour, Soda, Salt, Baking Powder, Cinnamon, Clove.

Stir in Nuts and Raisins.
Pour into Pans.
Bake for 1 hour and 10 minutes or until a toothpick in the center comes out clean.
Allow to cool completely.

Serve with Cream Cheese or Apple Butter.

Enjoy!
Peace in the Kitchen!


Creamy Baked Rice Pudding with a Meringue Topping:

1/2 C Uncooked White Rice
1 C Water
1/2 C Granulated Sugar
1 TBS Cornstarch
A Dash of Salt
2 Eggs, separated
2 1/2 C Whole Milk
1 TBS Lemon Juice
1/2 C Dark Raisins

1/4 C Sugar (for the Meringue)

In a saucepan on medium heat:
Rice
Water
Stir together.
Heat to boiling. stirring occasionally.
Reduce heat to low, cover and simmer for 15 minutes without removing the cover or stirring.
All of the water should be absorbed at the end.

Heat the oven to 350 degrees.
In a mixing bowl:
1/2 C Sugar
Cornstarch
Salt
Whisk well.

Beat Yolks in a small bowl.
Add Yolks and Milk to the Sugar mixture.
Beat with an electric hand mixer.
Stir in the Rice, Lemon Juice and Raisins.

Pour into a greased 1 1/2 quart Casserole Dish.
Place the dish in a roasting pan and fill with water half way up the Casserole Dish.
Bake for 1 1/2 hours, stirring occasionally.
Remove the the entire Roasting Pan with the Casserole Dish from the oven and set aside.

Increase oven temperature to 400 degrees.

Beat the Egg Whites until foamy.
Add the 1/4 C of Sugar, 1 TBS at a time and continue beating until stiff and glossy.
Drop by the spoonful onto the Rice Pudding.
Return to the oven to bake for an additional 8 - 10 minutes. The Meringue should be golden brown.
Serve immediately.

Enjoy!
Peace in the Kitchen!

Cream of Asiago Cheese Soup

I have several recipes for Soup. I make Soup often beginning with the change of the weather in Fall. I love Soup!


Cream of Asiago Cheese Soup:

3 C diced Onion
1 C diced Celery
3 C diced Carrot
6 TBS Butter
4 C Diced Potato, skin on.
1 C Dry White Wine
2 C Vegetarian Chicken Broth or Vegetable Broth
2 C Half and Half
2 C  Freshly Grated Asiago Cheese

In a Stockpot on medium high heat:
Butter
Heat until melted.
Onion
Celery
Carrot
Cook for 3 - 5 minutes until tender.

Add:
Potatoes
Wine
Broth
Cover, reduce heat to medium and cook for an additional 20 minutes.

Add:
Cream
Continue cooking an additional 5 minutes.
Remove from heat.
Add:
Cheese
Use an Immersion Blender and purée the soup, leaving a few chunks.

Serve individual servings topped with additional Shredded Cheese.

Enjoy!
Peace in the Kitchen!

Pumpkin Baked French Toast

I just received this recipe and I'm feeling a bit lazy today, so I'm simply posting the link. This would make the perfect Holiday Brunch recipe. It may not be healthy, but all things in moderation! Right?
I hope some of my readers take the time to try this as we get closer to cooler weather, Halloween, Thanksgiving and Christmas. It's Pumpkin Season, indulge yourselves!

http://lilluna.com/pumpkin-french-toast-bake/

Enjoy!
Peace in the Kitchen!

Spanish Rice with Vegetarian Meatless Ground

I have another recipe on the Blog for Tex - Mex Rice Casserole made without the Meatless Ground.
I've reposted it at the end of this recipe.

Spanish Rice with Meatless Ground:

1 pound of Ground Beef (I use Vegetarian Meatless Ground from Yves.  When making the Vegetarian version, you need to Sauté it in 2 TBS of Vegetable Oil.

1 C Chopped Onion

1/2 C Chopped Green Bell Pepper

1 Clove of Garlic, minced

1 TBS Chili Powder

1 (32oz.) bottle of Tomato Juice

1 C uncooked Long Grain Rice

1/2 tsp Salt

In a Skillet on medium high heat:

Ground Beef

Sauté until browned.

Drain.

Add:

Onion

Bell Pepper

Garlic

Chili Powder

Cook and stir until the vegetables are tender.

Stir in remaining ingredients and bring to a boil.

Reduce heat, cover and simmer 30 minutes until the rice is tender .

Enjoy!

Peace in the Kitchen!


Tex - Mex Rice Casserole:

I've spent the morning playing around with a new recipe.
My Mother always made what she called Spanish Rice, remember we lived in Michigan. Maybe it was a food trend when I was young. It just seems out of place on the menu as I look back at my childhood. But then we also ate a lot of Chinese Food too, maybe because of the movie, A Christmas Story!
        
Food trends have always fascinated me. Julia Child created the French food trend in America. The 60's loved Fondue and Health Food. I don't think Tex-Mex is a trend in Texas. It seems to be a staple in every kitchen here. We love our Tex-Mex cuisine! I've lived in Texas for 35 years, I still refer to Michigan as home, I'm not sure why, but I'm glad I had the opportunity in my lifetime to get to know Tex-Mex! I hope some of you reading this outside of Texas will embrace some of my Texas recipes............!

I don't remember my mother's Spanish Rice to be as spicy as I have grown to love Tex-Mex food.
This recipe is quite spicy and very.......  Tex-Mex!

This recipe could easily be cut in half, it makes enough for a family gathering or a block party!

4 TBS vegetable oil ( I always say, cook with Vegetable oil, eat Olive Oil)
4 cloves of garlic, roughly chopped
2 stalks of celery, roughly chopped
1 large onion, chopped
2 C long grain white rice
2 C long grain brown rice
2- 14.5 oz. cans of diced tomatoes with juice
1- 10 oz. can Rotel Tomatoes with Chiles, with juice
1- 4oz. can diced green chile peppers.
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp turmeric
1 tsp Adobo Seasoning
1 tsp salt
1/2 tsp black pepper
6 C vegetarian Chicken Broth ( the real stuff for the non Vegetarians) 2C water added just before covering with cheese and baking.
2 C freshly grated Sharp Cheddar Cheese
2 C Shredded Mexican Blend Cheese
Fresh Cilantro, chopped, for garnish
Pickled Jalapenos for garnish

Heat oil in a large ( 6 or 7 quart Cast Iron Casserole or Cast Iron Dutch Oven)
Saute onion, celery and garlic about 5 minutes, stirring constantly

Reduce heat to simmer , add rice, stir constantly for 5 minutes
Add tomatoes, Rotel and green chiles
Add all spices and seasoning and stir to combine well

Add broth and bring to a boil

Reduce to low heat, cover and simmer for 30 minutes, stirring occasionally
At this stage, I added an additional 2 C of water, stir well and then continue....

Top with Cheddar Cheese and bake at 375 for 15 minutes

After baking, remove from oven, top with Mexican Blend Cheese, cover
and allow the cheese to melt.

Serve in bowls topped with freshly chopped cilantro and pickled jalapenos.
I serve my Black Peppered Cheese Bread with it.

After tasting it, I think that it could easily be turned into a soup by adding water to individual servings, microwave it and serve topped with Tortilla Strips.

This is a large recipe. I just created a soup with the leftovers ( about 1/3 of it)
I added a 14.5 0z. can of diced tomatoes with the liquid, a 14.75 oz. can of creamed corn, water and milk.
I diced half of an onion and added that too.
It's very forgiving, you can make according to your own personal taste.

That's the way we do it in Texas!

Enjoy!
Peace in the Kitchen!

Amish Pumpkin Bread

I chose to write this recipe exactly as it was written.

We attend the Annual Kansas Mennonite Relief Sale and I always try to be the first one in line for the recipe book booth. I have an incredible collection of Mennonite and Amish cookbooks from the Sale. Many of them are hand written recipes. I'm fascinated with them.

Amish Pumpkin Bread:

3 C Granulated Sugar

1 C Vegetable Oil

4 Eggs, beaten
1 C of Cooked and Mashed Pumpkin
3 1/2 C Flour
2/3 C Water
2 tap Baking Soda
2 tsp Salt, scant
1/2 tsp Ground Cloves
1 tsp each , Cinnamon, Allspice and Nutmeg

Mix Sugar, Oil and Eggs together. Add Pumpkin. Then add dry ingredients and
finally water, stirring just until mixed.
Pour batter into two (2) greased and floured 9 X 5 inch loaf pans. Bake at 350 degrees for one (1) hour.
Especially good spread with cream cheese.

Enjoy!
Peace in the Kitchen!

Christmas Fudge

During the Holidays many people bake, cook and share their homemade items with friends and neighbors. Fudge is a great gift item to deliver to neighbors for Christmas.
Here's a delicious recipe for Christmas Fudge.

Red and Green decorative Christmas Sugar.

Christmas Fudge:

4 1/2 C Granulated Sugar
8 TBS Butter, cubed
1 (12oz.) can of Evaporated Milk
4 1/2 C Miniature Marshmallows
2 C Whole Milk
2 C Milk Chocolate Chips
12 oz. of Sweet Baking Chocolate, roughly chopped.
2 oz. of Unsweetened Chocolate, roughly chopped.
2 tsp Vanilla
1/4 tsp Almond Extract
1 C Chopped Pecans
Red and Green decorative Christmas Sugar (I buy it at a local Gourmet Cooking Store)

Line a 15" X 10" Sheet Pan with Foil extending the edges 2".
Spray with cooking spray.

In a large Saucepan on medium heat:
Sugar
Butter
Milk
Heat until the Sugar dissolves.
Bring to a boil stirring constantly for 5 minutes.
Remove from heat.

Add:
Marshmallows
Stir until melted and creamy smooth.

Add:
Chocolate Chips
Sweet Chocolate
Unsweetened Chocolate
Stirring constantly until melted and smooth.

Add:
Vanilla
Almond Extract
Pecans
Stir well to combine.

Immediately spread the batter evenly into the pan.
Sprinkle with Decorative Red and Green Sugar.
Allow to cool at least 1 hour.
Lift the Fudge out of the Pan using the foil overhang.
Transfer to a flat surface and remove the foil.
Cut into squares.
Transfer to a serving platter or a covered container.

Enjoy!
Peace in the Kitchen!

Fall Tiramisu

We had homemade Tiramisu when we were in France during the summer.  Here's a great variation for a Pumpkin Pie flavored Tiramisu.
I make a Pumpkin Mousse during the Holidays and it can also be used as the filling. I posted it at the end of this recipe. It does not contain Alcohol.

Fulton's Harvest Pumpkin Pie Cream Liqueur

Here's what you'll need:

1 - 9" or 10" Springform Pan brushed with softened butter and dusted with

Confectioner's Sugar.

Tap the pan to release any excess Sugar.

2 C Heavy Cream

1/2 C Granulated Sugar

8 oz. Mascarpone Cheese, room temperature

1 - (15oz.) can of Pure Pumpkin

1 tsp Pumpkin Pie Spice

8oz. cup of Strong Coffee. (I use Medaglia d'Oro Instant Espresso Coffee.) 

1/2 C Fulton's Harvest Pumpkin Pie Cream Liqueur

2 - 7oz. packages of Lady Fingers + additional, just uncase!

6 - 8 Gingersnap Cookies, crumbled.

In a Stand Mixer with a Whisk attachment:

Heavy Cream

Sugar

Beat to Stiff Peaks.

Transfer to a bowl and set aside.

Change the Whisk attachment to a Paddle attachment without cleaning the bowl of the Stand Mixer.

Add:

Cheese

Beat until creamy smooth.

Add:

Pumpkin

Pumpkin Pie Spice

Beat just until incorporated.

Fold in by hand:

1/2 of the Whipped Cream

In a small shallow bowl:

Coffee

Pumpkin Liqueur

Whisk well.

Cut the Lady Fingers in half.  

Dip each one on the Coffee.

Line the inside of the pan, standing them up with the cut side down.

Dip additional Lady Fingers in the Coffee and line the bottom of the pan.

Spread half of the Pumpkin Filling over the bottom Lady Fingers.

Add an additional layer of Lady Fingers.

Spread remaining Pumpkin Filling over the second layer.

Spread evenly with remaining Whipped Cream.

Sprinkle the entire top with Gingersnap Crumbles.

Cover with Plastic Wrap.

Refrigerate overnight.

Un mold and transfer to a Serving Platter.

Enjoy!

Peace in the Kitchen! 

Pumpkin Mousse:

1 can pumpkin
3 C heavy cream
3/4 C sugar
1/2 tsp pumpkin pie spice
1 TBS vanilla

Combine, in a medium saucepan on medium heat:
pumpkin
1 C cream
sugar
spice
Simmer for 5 minutes
Cool completely

Whip remaining cream and vanilla
Fold into the pumpkin mixture
Refrigerate until served or used in another recipe.

Enjoy!
Peace in the Kitchen!

Nespresso Pumpkin Spice Latte

We spent 6 weeks this summer in Europe. I've been traveling there for over 45 years. We love Paris and we have friends throughout France. I'm fortunate to speak the language so it makes our travels easier. The newest discovery in France was the Nespresso Coffee Machine. It was everywhere we visited. All of our friends have them and many small Bakeries are using them. It was quite a surprise! I always compare any coffee in America with coffee in Paris. The first cup of coffee I ever drank was in Europe in the early 70's.
I forgot to mention that we have at least 10 coffee makers. But, the first purchase I made when we returned, was a Nespresso Machine. I must admit, it was a great decision!
In researching coffee recipes, I found this one made with Nespresso Coffee. You can certainly make it with regular Espresso.

This is the Nespresso Machine I have.

Nespresso Pumpkin Spice Latte:

Here's what you'll need:
1 - Coffee Mug to hold a 10 oz. drink.

This recipe makes 1 mug of Coffee.

1 - 2 shots of Nespresso Espresso Coffee, depending on your preference. You can use any Espresso Coffee if you don't have a Nespresso Coffee Maker.
1 TBS Pure Pumpkin
1 tsp Cinnamon
1 tsp Ground Nutmeg
1/2 tsp Ground Cloves
1/4 C Hot Milk mixed with 1/4 C Half and Half.
1 tsp Sugar (optional)

In a Saucepan on Low Heat:
Milk and Half and Half.
Heat it for 5 minutes.
Add Espresso and Milk mixture to a Mug.
Stir in the Pumpkin, Spices and stir to combine well.

Optional:
Top with Whipped Cream and a sprinkle of Nutmeg.

Enjoy!
Peace in the Kitchen!