Whipped Cream

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Peach Crescent Roll Cobbler

Peach Crescent Roll Cobbler.

Here's what you'll need:
Preheat the oven to 350 degrees.
An 8" X 8" Casserole Dish, sprayed with a Vegetable Cooking Spray.

3/4 tsp Cinnamon, divided.
1/3 C + 1 TBS Granulated Sugar, divided, + extra for Sprinkling.
1/3 C Brown Sugar
6 TBS Butter, cut into TBS. Melt 2 of the TBS and set aside.
16 Frozen Peach Slices from a 10 oz. Bag, thawed.
1 - 8 oz. container of Pillsbury Refrigerated Crescent Rolls.
2 tsp Vanilla

In a Small Mixing Bowl:
1/2 tsp Cinnamon
1/3 C Granulated Sugar
Brown Sugar
Whisk well.

Add:
Butter, by hand to create a Crumble.

Separate the Crescent Rolls.
Put 2 Slices of Peaches on each Roll across the Wide end of the Pastry.

Sprinkle each Slice with about 2 tsp of the Cinnamon Sugar Mixture.
Roll the Pastry from the widest end to the small end.
Place them in the Casserole Dish.
Sprinkle any remaining  Cinnamon Sugar Mixture around the Crescents.

Brush the Top of each Crescent with the Melted Butter.

Mix together:
Remaining 1/4 tsp of Cinnamon and 1 TBS of Granulated Sugar.
Sprinkle the tops of the Crescents.
Bake 30 - 35 minutes.

Remove the dish to a Rack to cool for 5 - 10 minutes.

Serve Warm, garnished with Homemade Whipped Cream:

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

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French Christmas Chocolate Marteau

French Christmas Chocolate Marteau
A traditional French treat to give to friends during the Christmas Season.

The Word Marteau means Hammer in English.
You would use a small Wooden Mallet to break the Chocolate just before serving.

Here's what you'll need:
Preheat the oven to 350 degrees.
A 9" X 13"  Pan lined with a piece of Parchment Paper
A Sheet Pan lined with Parchment Paper to Roast the Nuts

• 1 C Whole Roasted Cashews, Roughly Chop after Roasting.
• 1 C Whole Roasted Hazelnuts, Roughly Chop after Roasting.
• 1 C  Whole Roasted Pistachios, Roughly Chop after Roasting.
• 8 oz. Semisweet Chocolate, finely chopped
• 8 oz. Dark Chocolate, finely chopped
• 1/4 C Small Diced Crystallized Ginger
• 1/2 C Dried Cherries
• 1/2 C Diced Dried Apricots
• 1/2 C Golden Raisins

On the Sheet Pan in a preheated Oven:

Cashews\Hazelnuts

Pistachios

Bake for 8 minutes, stirring once.

Remove Pan to a Rack to Cool Completely.

In a Microwave Proof Glass Bowl:

Semisweet Chocolate 

Dark Chocolate

Heat for 20 - 30 seconds, stir with a Silicone Spatula.

Continue heating and checking, just until the Chocolate has melted and is Creamy Smooth.

Remove and allow to sit at Room Temperature until slightly Cooled.

Stir well.

Spoon the Melted Chocolate into the Paper Lined Casserole Dish.

Immediately Sprinkle the Top evenly in the following order:

Cashews

Hazelnuts

Pistachios

Ginger

Cherries

Apricots

Raisins

Tap the Surface Gently with a Silicone Spatula to make sure all ingredients will Set in the Chocolate.

Set aside at Room Temperature to Set for at least 2 hours.

Remove from the Dish and Break into Pieces to Serve.

Enjoy!

Peace in the Kitchen!

Joyeux Noël

Wisconsin Cranberry Apple Crisp with Homemade Whipped Cream

Cranberries are the National Fruit of Wisconsin.
This is a great dessert to serve at Thanksgiving and Christmas.

Here's what you'll need:
Preheat the oven to 375 degrees.
9" X 13" Casserole Dish Buttered Well.


Crumble Ingredients:

1 C Brown Sugar
1 C Old Fashioned Oats
3/4 C Flour
1/4 tsp Salt
8 TBS Chilled Butter, cut into pieces.

Filling Ingredients:

2 - 12 oz. Bags of Fresh Cranberries
4 Braeburn Apples, peel, core and cut into cubes.
3/4 C Brown Sugar
3/4 C Granulated Sugar
2 TBS Good Apple Cider.

Crumble Preparation:

In a Medium Mixing Bowl:
Sugar
Oats
Flour Salt
Mix well with a Blending Fork and then by Hand to create a Crumble.
Cover and refrigerate.


Filling Preparation:

In a Dutch Oven or Large Cast Iron Skillet on Medium Heat:

Cranberries
Apples
Sugar
Cider

Bring to a Boil while Stirring Often.
Cook for 5 minutes, stirring.
Spoon into the Casserole Dish.

Sprinkle the Crumple evenly over the top.

Bake 40 - 45 minutes.
Remove the Dish to a Rack to Cool 10 minutes.

Serve Hot or Warm.
Garnish with Homemade Whipped Cream.


This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!

Peace in the Kitchen!

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Homemade Crème Fraiche and Recipes using it

Homemade Créme Fraiche:

Here's what you'll need:
A Saucepan
Heavy Cream
Sour Cream
A Jar with a Lid.


In a Saucepan on Low Heat
Begin with any amount of Heavy Cream.
Heat just until Warm.

Add Slowly:
Enough Sour Cream to make a Thick and Creamy consistency.
Spoon it into the Jar, Cover it and allow to sit at Room Temperature for 12 hours.
Refrigerate for an additional 12 hours before using it.

Refrigerate any unused amount.

CRÈME FRAÎCHE BUTTERMILK SALAD DRESSING
3/4 cup crème fraîche
1/4 cup buttermilk
1 green onion, chopped
1 clove garlic, minced
2 tbs chopped parsley
1 tsp Dijon mustard
cracked black pepper, to taste fines herbes, summer savory, dill, to taste
apple cider vinegar, to taste
1. Mix all the ingredients together. Let the dressing sit for an hour or two to blend.
Use anywhere you would use Ranch Dressing.

CHIVE CREAM SAUCE
1-1/2 cups crème fraîche
salt and freshly ground pepper juice of 1/2 Meyer lemon
2 tbs snipped fresh chives

1. Stir all the ingredients into the crème fraîche.
2. If you want a warm sauce, heat in a sauce pan, just to a
   bubble. Or serve cold as is.

Serve with fish, chicken, pasta, or use as a salad dressing.

CRÈME FRAÎCHE PESTO
1 cup crème fraîche
3 tbs finely minced garlic
3 tbs pine nuts
1/2 cup grated Parmesan cheese 2-1/2 cups basil leaves
1. Place all the ingredients in a food processor or blender; process to a puree.
This recipe is not meant to replace classic olive-oil pesto. It is a spring/summer pesto.

CRÈME FRAÎCHE MAYONNAISE
(Made in a Food Processor)
3 egg yolks
1 tbs Dijon mustard 1 tbs lemon juice
1 cup safflower oil 1 cup crème fraîche

1. Put egg yolks, mustard, and lemon juice into food processor.
2. With processor running, pour in oil in a very thin, slow, steady stream.
3. Once you have added the oil and have an emulsion, with the processor running, add crème fraîche, one tablespoon at a time.
4. Refrigerate until ready to use.

This lighter, fresher mayonnaise is especially good with vegetables.

CRÈME FRAÎCHE HOLLANDAISE (I)
(Made in a Food Processor)
3 egg yolks
2 tbs lemon juice
1 cup butter
1 cup crème fraîche

1. Put egg yolks and lemon juice into food processor.
2. Heat butter to bubbling stage. Do not brown.
3. With processor running, pour in butter in a very thin,
   slow, steady stream.
4. Once you have added the butter and have an emulsion, with
   the processor running, add crème fraîche, one tablespoon at
   a time. The sauce will be thin because the butter is hot.
5. Pour sauce into a heat-proof jar and refrigerate until
   ready to use. Place jar in a warm water bath to reheat.

Serve with artichoke, asparagus spears, or Eggs Benedict.

CRÈME FRAÎCHE AIOLI
(Made in a Food Processor)
3 egg yolks
1-3 cloves garlic, chopped 1 cup safflower oil
1 cup crème fraîche

1. Put egg yolks and garlic into food processor.
2. With processor running, pour in oil in a very thin, slow,
   steady stream.
3. Once you have added the oil and have an emulsion, with the
   processor running, add crème fraîche, one tablespoon at a
   time.
4. Refrigerate until ready to use.

Use this dressing as you would use classic aioli.


Enjoy!
Peace in the Kitchen!

Wild Mushroom Queso Fundido

I've spent a great deal of time traveling in Mexico. Texans eat a lot of Mexican and Tex - Mex food. One of my favorite recipes in Mexico is Queso Fundido.
I recently purchased a cast aluminum Molcajete, handmade by our local blacksmith.
You heat the Molcajete in the oven, place in an iron serving dish and make the Queso at the table, in the Molcajete. It's quite an impressive table side service.

This is an original recipe from 2009.

1/2 C dried wild mushrooms
1 large jalapeño, seeded , diced
1 medium onion, diced
1 large tomato, seeded and diced
2 TBS vegetable oil for frying
3 TBS Shiner Bock Beer ( it's a Texas Beer)
8 oz. shredded Monterey Jack Cheese ( at least 2 C)
1 dozen warm tortillas, corn or flour or tortilla chips

Rehydrate the mushrooms in a bowl.
Cover them with boiling water and use a plate to weigh them down.
Allow to sit in the water until softened.
Drain well and chop into 1/4" pieces.

Heat oil in a cast iron skillet over medium high heat.
Add dices jalapeño , onion, tomato and mushrooms.
Cook, stirring constantly until the mushrooms are cooked, the onions are softened and begin to brown (about 7 - 8 minutes).
Add Beer and stir until the liquid evaporates and the mixture is once again dry looking.

Reduce heat , sprinkle cheese evenly over the mixture and stir slowly and constantly until melted.
Too long on the heat and the cheese will become tough, oily and stringy.
Immediately transfer it into a warm serving dish or a fondu pot with a tea light.
Serve with tortilla chips or tortillas.

Enjoy
Peace in the Kitchen!

Grits, Hominy, Polenta

Grits, Hominy and Polents. They are different but very similar.
Here's the breakdown:

Grits

Hominy

Pozole, which means "hominy", is a traditional soup or stew from Mexico. It is made from hominy, with meat, and can be seasoned and garnished with shredded cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. 

Polenta

Grits are a traditional American dish made from ground dried hominy (a form of specially processed corn) which is simmered until it becomes soft and creamy.

When cooked, the grits expand and absorb the cooking liquid, taking on a somewhat gelatinized consistency. Different grinds of grits are available, ranging from coarse to medium to fine. Although grits are usually white, they can be yellow as well. The color difference is about which species of corn is used to make the hominy.

Grits possess a relatively mild flavor on their own but will take on the flavor of the cooking liquid. They're also typically flavored with salt, butter, and cheese during cooking.

A good rule of thumb when cooking grits is that they will absorb about four times their volume in liquid. Therefore, to prepare one cup of grits, you'd use four cups of water or stock, simmering for twenty to twenty-five minutes until the liquid is fully absorbed. Instant grits are also available, which cook in just a few minutes.

Grits are a popular breakfast staple in the American South, where they're served instead of potatoes. But they can be eaten at any meal, with shrimp and grits being a particularly popular recipe.

Grits = Polenta? 

And now here's something you might not know: grits and polenta are not the same things. And it's not because polenta is yellow and grits are (usually) white. As I mentioned at the top, grits are made from ground dried hominy. And the word hominy refers specifically to corn (usually a variety of corn called flint corn) that has been treated by soaking and cooking it in an alkali solution, usually something called limewater.

This process is called nixtamalization, and it also produces two additional characteristics of hominy that distinguish it from ordinary field corn (aka dent corn, or simply maize), which is what's used to make corn flakes, corn meal, and yes, polenta. 

First, nixtamalization frees the niacin (vitamin B3) in the corn and allows it to be absorbed in our digestive tracts. And second, it produces a chemical change that allows the proteins and carbohydrates in the ground hominy to physically stick together. This means that adding water to the ground hominy flour (called masa) allows it to form a dough. Without it, it would be impossible to make corn tortillas— to say nothing of tortilla chips.

Nixtamalization also helps loosen the hulls on the kernels, making hominy easier to grind, expanding and gelatinizing the starches while also unlocking flavors and aroma. (Thus, grits are tastier than polenta. Deal with it.)

Some of the confusion in terms also comes from the fact that polenta (made from ground field corn) is sometimes called "corn grits" while grits (made from ground hominy) are alternately called hominy grits or Southern grits. So with all these different foods with the word "grits" in their names, it's easy to conflate them all into a single thing.

But remember: grits are made from hominy, which is nixtamalized corn. It has a different flavor from polenta, a different nutritional profile, and also different properties as far as being able to make it into a dough.

Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime (the mineral, not the fruit) or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size.

Hominy can be made with either white or yellow corn. Specifically, hominy is made from maize, which is also called field corn. This type of corn is used in making corn meal, corn flakes, and other grain products, as opposed to sweet corn, which is the well-known vegetable that can be eaten on the cob. Hominy is the essential ingredient in such staples as grits and corn tortillas.

Skipping over the polenta dish on the menu just because you’re not familiar with it is a crime — and it stops today. Folks, if you’ve been living without polenta in your life, you have not been living fully. We are here to right that wrong with a quick introduction to this Italian comfort food.

Polenta comes from overseas, but that doesn’t mean that it’s exotic. In Italy, from which polenta hails, this dish is anything but glamourous. It’s common, comforting and cheap. 

Basically, polenta is made from ground cornmeal, much like grits from the American South. (If you don’t know about grits you’ve come to the right place because you’re going to learn about not one, but two of the ultimate players in comfort food.) Polenta usually gets cooked low and slow on the stove (though there IS an instant version) with any combination of water, milk, cream and butter. It can be served creamy, chilled and cut into squares and then baked or fried, and it can be made into cookies too, just like grits. It’s also particularly delicious when paired with marinara sauce. (And if you’re cheating, you can buy it pre-made in a tube.)

But don’t get confused in thinking that polenta and grits are one and the same, because the two are different — even if that difference is slight. In most cases you could use the same cornmeal to make a polenta dish as you would a grits dish, but the type of corn traditionally used to make each food is different.

Polenta is made from a corn variety that grows in Italy known as flint corn. It holds its shape better than the Southern US corn used for grits, which is called dent corn. This means that grits often come out on the mushier side while polenta is generally a little coarser. 

Now that you know what polenta is, we hope you’ll order it next time you see it on the menu. But if you don’t want to wait till then, we have tons of recipes for you to test out at home. And if the slightly softer grits are calling your name, we’ve got recipes for those too.