How to Strip the Leaves of Thyme and Oregano

I saw a video of a method to Strip the Leaves from Stems of Thyme and Oregano. I'll try it with Rosemary too. I think it's a great method. I'm surprised I had never heard of it before.

Cut single stems and pull them through the holes of a Colander, from the inside out. It keeps the leaves in the Colander so you can rinse them.
I place the rinsed leaves on Paper Towels to remove the excess water.

Enjoy!
Peace in the Kitchen!

Easter Bird Nests

Spring is here, the birds are returning and Easter is next weekend. There are so many clever ideas for Easter treats and this is a favorite.

Here's what you'll need:

Sheet Pans lined with Parchment Paper. 

1 C White Chocolate Chips

1 TBS Crisco

3 C Miniature Pretzel Sticks.

Mini Chocolate Candy Eggs

In a Glass Mixing Bowl. (I used a large Stainless Steel Bowl)

Broken Pretzel Sticks

In a Microwave safe Bowl. (I opted to Melt mine in a Double Boiler)

Chocolate 

Crisco

Heat just until melted, stirring until creamy smooth.

Immediately pour over the Pretzels, gently mixing with a Silicone Spatula.

Create the Nests with a Cluster of the Pretzels on the Sheet Pans lined with Parchment Paper.
At this point I dipped the Eggs in a bit of Chocolate to secure them to the Nests.

Allow them to cool until the Chocolate is set.

Transfer them to a Serving Platter.

NOTE: I recommend using a Double Boiler to melt the Chocolate.
I also dipped the bottom of each Egg in a bit of Chocolate to secure them to the Nest.

Enjoy!

Peace in the Kitchen

Spaghetti Baked in a Springform Pan

I love recipes, sweet and savory, that are made in a Springform Pan.
This is a great way to Bake Spaghetti.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" - 10" Springform Pan, coated lightly with a Vegetable Cooking Spray.

This is my Pampered Chef Springform Pan.
It has a Tempered Glass Bottom.

1 Pound of Dried Spaghetti, cooked according to package directions.
3 Large Eggs, beaten.
2 C Ricotta Cheese, divided.
1 - 8oz. package of Fresh Mozzarella Cheese Slices.
2 C of your favorite Spaghetti Sauce, divided.
1/2 C Shredded Fresh Mozzarella Cheese.
1/4 C Grated Parmesan Cheese
Salt and Pepper to taste.
Fresh Parsley as a Garnish.

In a Large Mixing Bowl:
Cooked Spaghetti, cooled.
Egg
Mix well.

In the Pan:
1/3 of the Spaghetti.
Press it in the bottom of the pan.

Add:
Slices of Mozzarella Cheese Cheese.
1 C of Ricotta Cheese
Salt and Pepper to taste.
Use an Offset Spatula to spread the Cheese evenly.
1 C of the Spaghetti Sauce, spread evenly over the top.

Repeat again, ending with the Sauce.

Sprinkle evenly with the Shredded Mozzarella and Grated Parmesan.

Bake 30 - 45 minutes.
Remove to a Rack and cool 30 minutes to allow it to settle so it's easy to release.
Release from the Pan to a Serving Platter and Slice to serve.

Just prior to serving, garnish the top with Fresh Chopped Parsley.

Enjoy!
Peace in the Kitchen!

Gingerbread Soufflé

This is an easy but decadent Holiday Dessert. Gingerbread evokes visions of Christmas Past. It's an iconic Christmas Dessert. I have several recipes for Gingerbread Cakes and Cookies. I also make Gingerbread Latte during the Holidays.

This my personal choice to replace Molasses.
I use it in all recipes that include Dark Molasses.

I've included a Maple Syrup Sauce.


Here's what you'll need:
Preheat the oven to 375 degrees.
A Stand Mixer with a Whisk Attachment or a Hand Held Electric Mixer.
A 2 Quart Soufflé Dish (brushed well with Pan Release Mix) I've included the recipe at the end.


Soufflé Base Ingredients:

4 TBS Butter
1/4 C Flour
1 1/2 C Milk
2/3 C Dark Brown Sugar
1/3 C Black Treacle (my personal choice to replace Molasses)
1 TBS Dried Ginger
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Clove
1 tsp Vanilla
1/4 tsp Salt
7 Large Egg Whites, room temperature.
4 Large Egg Yolks
1/2 tsp Cream of Tartar

Confectioner's Sugar for Garnish.

Maple Syrup Sauce:

4 Large Egg Yolks
1/4 C Pure Maple Syrup
A Pinch of Salt
1 C Half and Half
1/2 tsp Vanilla

In a Saucepan on Medium Heat:
Butter, heat until melted.

Add:
Flour, gradually while Whisking until Smooth.

Add:
Milk
Whisk while bringing to a Boil.
Continue Whisking for 1 minute, until it's Thick and Creamy.
Remove from Heat.

Add:
Sugar
Molasses
Ginger
Cinnamon
Nutmeg
Clove
Whisk well.
Transfer to a Glass Bowl and allow it to Cool. (Whisk every 5 Minutes for a Total of 15 Minutes.

Add: (Whisking)
Egg Yolks

In a Stand Mixer, or by Hand:
Egg Whites
Cream of Tartar
Whisk until Stiff Peaks.
Fold Half of this Meringue into the Soufflé Base.

Gradually Fold in the remaining Meringue into the Base until there are no visible streaks.

Spoon into the Soufflé Dish that's been brushed well with Pan Release Mix.

Bake 45 minutes.
Don't open the oven door during baking.

Remove and Serve Immediately.
Garnish individual servings with the Warm Maple Syrup Sauce.

Maple Syrup Sauce

In a Saucepan on Medium Heat:
Egg Yolks
Maple Syrup
Salt
Whisk well.

Gradually Whisk in Half and Half.
Do not allow to Boil.
Cook for 5 minutes.
It's ready when it's Thick enough to Coat the Back of a Spoon.
Remove from Heat.

Add:
Vanilla
Whisk well.
Transfer to a Serving Bowl and Serve Warm.

Dust Individual Servings with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!


Pan Release Mix:

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs.

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.

Brush the Pans generously with the Mix.

Enjoy!

Peace in the Kitchen!

Egg Foo Yung

I love Egg Foo Yung and this is an easy recipe. I've included a Vegetarian Gravy recipe.

I use this for all of my Vegetarian Soups and Gravies.
It also comes in a No Beef , Vegetable and Mushroom.

Chinese Cooking Rice Wine

Here's what you'll need:
A Large Non Stick Skillet

8 Large Eggs
1 C Diced Onion
1 C Bean Sprouts
1/2 C Diced Celery
1/2 C Diced Mushrooms
1/4 C Diced Green Onions (additional for Garnish)
1 TBS Soy Sauce

8 tsp. Sesame Oil, divided. You'll heat 1 tsp. per serving.
This recipe makes 8 servings.

In a Large mixing Bowl:
Eggs
Whisk well.

Add:
Onion
Bean Sprouts
Celery
Mushrooms
Green Onions
Soy Sauce
Stir to combine well.

In the Skillet:
1 tsp Sesame Oil, until Hot.
Add:
1/2 C of the Egg Mixture.
Cook until Golden Brown on one side, flip and repeat.

Continue heating 1 tsp. of Oil and repeat with remaining Egg Mixture.


Vegetarian Egg Foo Yung Gravy.

Here's what you'll need:

1/2 C Vegetarian Chicken Broth.
1 TBS Soy Sauce
1 TBS Chinese Cooking Rice Wine
1/8 tsp. Sesame Oil
1/8 tsp. Black Pepper
1 tsp. of Cornstarch dissolved in 4 tsp. of Water.

In a Saucepan on Medium Heat:
Broth (bring to a Boil)

Add:
Soy Sauce
Wine
Oil
Pepper
Whisk well.
Increase Heat to Medium High.
Gradually Whisk in the Cornstarch whisking until the Gravy thickens.

Top each serving with Gravy and Garnish with Diced Green Onion.

Enjoy!
Peace in the Kitchen!

Chocolate Chip Cookies

I realize that there are many recipes for Chocolate Chip Cookies. Everyone has their favorite recipe.
After posting an entire Chocolate Chip Cookie Post on the Blog, I've now discovered my favorites!
This recipe makes about 60 cookies.

Chocolate Chip Cookies

Here's what you'll need
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper
1 1/2" Cookie Scoop
A Stand Mixer with a Paddle Attachment

2 C Cake Flour, minus 2 TBS.
1 2/3 C Bread Flour Bread Flour
1 1/4 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1 1/2 tsp. Coarse Sea Salt + additional to sprinkle on top.
1 1/4 C Butter (2 1/2 Sticks or 20 TBS)  Room Temperature
1 1/4 C Light Brown Sugar
1 C + 2 TBS Granulated Sugar
2 Large Eggs
2 tsp. Vanilla (use the best you can afford)
3 C of  Hershey's Special Dark Chocolate Chips

In the Mixer on Medium Speed:
Butter
Brown Sugar
Granulated Sugar
Cream until light (5 minutes)

Add:
Eggs, one at a time until well combined.
Vanilla

Reduce Speed to Low.
Add:
Dry Ingredients gradually,  mixing just until combined. (5 - 10 seconds)
Add:
Chocolate Chips and mix, just until combined.

At this stage, have a Sheet Pan ready, lined with Parchment Paper.
Scoop the Dough and drop onto the Sheet Pan.
Freeze overnight.

If you aren't Baking the Cookies immediately, they can be placed in Ziplock Bags and
kept Frozen.

This is a Bag of Frozen Cookie Dough Balls.

When ready to Bake:
Remove from Freezer and place each Dough Ball 2" apart on the Sheet Pan and thaw about 30 minutes before Baking.
Lightly sprinkle the top of each Dough Ball with Sea Salt.
Bake 12 - 14 minutes, until the edges are Golden Brown.
Remove to a Rack to Cool for 10 minutes.
Transfer Cookies to the Rack to Cool Completely.



Enjoy!
Peace in the Kitchen!

Zucchini Pie

I love the simplicity of this recipe. I also love Zucchini in any recipe.

Here's what you'll need:
Preheat the oven to 400 degrees.
A 9" Pie Pan, lightly coated with a Vegetable Cooking Spray.

2 C Grated  Zucchini, Wrap in Paper Towel and squeeze to remove as much liquid as possible.
1/2 C Chopped Shallots
1/4 C Chopped Chives
1/2 C Grated Mozzarella Cheese
2 TBS Grated Parmesan Cheese
1/2 C All Purpose Flour
1 tsp Baking Powder
1/2 tsp Pepper
2/3 C Whole Milk
1 tsp Olive Oil
2 Eggs, beaten


In a Large Mixing Bowl:
Zucchini
Shallots
Chives
Mozzarella Cheese
Mix well.

In a Mixing Bowl:
Sifted Flour
Baking Powder
Pepper
Whisk well.
Add:
Milk
Olive Oil
Eggs
Whisk well.
Transfer to the Zucchini Mixture.
Stir to combine well.

Spoon into the Pie Pan
Sprinkle the top evenly with Parmesan Cheese. (do not mix).

Bake 30 - 35 minutes (a knife in the center should come out clean).


Enjoy!
Peace in the Kitchen!