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!