Krissy - I owe you an apology!

I was just cleaning out some emails and found this one from February 5th!! Jeesh!
You asked for this to be on the blog... sorry, I totally forgot to post it for you.

Here goes:

Maple Bread pudding with walnut pralines and Caramel whiskey sauce

I've got a new passion. Perusing Cooking blogs on the internet and trying new recipes. I've been trying new recipes like mad lately. It's been fattening but fun!
Recently we were invited to dinner at our friends' Kelly and Herb's. We offered to bring dessert. I'd been craving bread pudding. My mom always made it with lemon sauce and then drowned it in lemon sauce. She would save up the bread crusts in the freezer for months and then it was time to make bread pudding.

I perused the internet, looking at different bread pudding recipes. Then I found this:
http://www.epicurious.com/recipes/food/views/Vermont-Maple-Bread-Pudding-with-Walnut-Praline-230662

My hubby adores maple. So I had to make that one. I did not use challah or egg bread. Also, I did not follow mom's plan..I am way too much of a control freak to be able to handle bags of bread crusts taking up room in my freezer.
I made a loaf of french bread in the breadmaker and threw in a tsp of cinnamon. I feel that good bread pudding demands some cinnamon.
I love my mom's lemon sauce, but was too lazy to grate lemons. So, I made this caramel whiskey sauce. My friend talked me into doubling the whiskey in the sauce. It actually tasted good before we doubled the whiskey, too.

http://www.grouprecipes.com/37783/gilliland-irish-bread-pudding-with-caramel-whiskey-sauce.html

I'm a real lightweight at this point and doubling the whiskey was actually too strong for me. It made me giggly.

It was really yummy. I highly recommend it.
I need to take photos so I have some photos to post with my kitchen stories.

Guilty! I totally made that up!

Last night we'd planned to grill. Our first of the season since Garrett is home for spring break.

It rained.

So, grill plans were dashed and I flew by the seat of my pants... here is what we had! I have to admit, it looked great and was gobbled up by both my boys.

Garrett was pretty impressed and asked for the recipe. Crap! I had to type out what I did...

That made up dinner on Friday night when we couldn’t grill.

What I had in the house:
Linguini noodles – roasted garlic flavor from Trader Joe’s
Onion
½ jar marinara sauce
Garlic cloves
Pine nuts
Olive oil
Butter
Garlic powder (don’t use garlic salt as a sub)
Parmesan cheese
Frozen cooked shrimp – thawed and warmed (about 2 minutes in the microwave – don’t overdo this or you will have shrimp flavored rubber)
White wine
Black olives
Sea salt
Fresh ground pepper

What I had to buy:
Bagged salad – Caesar lite
Mozzarella cheese - shredded
Fresh basil
Green pepper
Mushrooms (I was kind and didn’t use these on your portion)
Fresh baby tomatoes (again, my kindness showed)
1 loaf Italian bread (have the bakery slice it if it isn’t)

A nice glass of wine is splendid whilst cooking, but not necessary.

Directions:
1. Dice the onion and green pepper and stir fry in 2 tbs butter and about ½ cup white wine until edges are browned a little. Veggies should be cooked through.
2. Do the same with mushrooms in separate pan (mushrooms are mostly water so they will turn other veggies soupy if not cooked on their own.)
3. When these are done cooking, set aside in pans to cool.
4. Chop black olives into small pieces.

Directions for the bread - note - if you don't top this bread it's great as is for a side to any pasta dish:
1. Slice bread into ½ slices (or so, no need to be so picky on this, jeez!)
2. Spread with room temp butter and sprinkle with garlic powder – do this on both sides of the bread and bake at 300 degrees for about 10 minutes on each side – or until you see it getting toasty. Feel free to touch it to see if it’s toasty enough. When done, remove from oven but leave on the pan and leave oven on.

Directions for the pesto:
1. While bread is baking make the pesto – yes, I am the queen of multitasking!
a. in a food grinder combine: 1 package of fresh basil from the market or about 20 leaves if purchased on its own, 4 cloves peeled garlic or 2 tbs minced garlic from a jar, ¼ - ½ cup shredded parmesan cheese, about 5 tbs pine nuts (can sub walnuts or pecans if pine nuts cannot be found), olive oil and about 2 tsp sea salt. Grind the crap out of this! Remember the consistency I showed you – add olive oil as necessary to get the desired consistency. This can be kept in a sealed glass jar in the fridge or a few months. It’s strong so don’t keep it in a plastic container or the container will take on the odor of the pesto.

2. Spread the pesto on the bread along with a few small spoons of the marinara sauce, and top with toppings: green pepper & onion mixture, mushrooms, black olives, tomatoes then add fresh mozzarella cheese – return to oven to bake until the cheese is melted and brownish – about 10 minutes or so.

Cook pasta until done to your liking and drain – don’t rinse. (this can be done while making the pesto)

Mix salad and place in bowls.

Plate your meal:
b. Place pasta on the plate and top with remaining cooked veggies, a bit of the marinara sauce and shrimp and grind a bit of fresh pepper on top
c. Add bread and serve
d. Receive accolades humbly but proudly!

Recipes for March!

Jeanette’s Recipe: Moussaka

Ingredients:
2 large aubergines (eggplants), thinly sliced
3 tbs olive oil
3 cups lean ground beef
1 onion, chopped
2 large garlic cloves, crushed
1 large fresh tomatoes, chopped or 7oz canned chopped tomatoes
½ cup dry white wine
3 tbs chopped fresh parsley
3 tbs fresh breadcrumbs
2 egg whites
Salt and ground black peppet

For the topping:
3 tbs butter
1/3 c plain all-purpose flour
1 2/3 c milk
½ tsp freshly grated nutmeg
1 ¼ c grated Kefalotiri cheese
2 egg yolks, plus 1 whole egg

Step 1: Layer the eggplant in a colander sprinkling each layer with salt. Drain over a sink for 20 minutes, then rinse the salt off thoroughly and pat dry with kitchen paper.

Step 2: Preheat the oven to 375 degrees. Spread out the eggplant slices in a roasting pan. Brush them with olive oil, then bake for 10 minutes, or until just softened. Remove and cool. Leave the oven on.

Step 3: Make the meat sauce. Heat the olive oil in a large pan and brown the minced beef, stirring frequently. When the meat is no longer pink and looks crumbly, add the onion and garlic, and cook for 5 minutes.

Step 4: Add the chopped fresh or canned tomatoes to the pan and stir in the wine. Season with plenty of salt and pepper to taste.

Step 5: Bring to a boil then lower the heat and simmer for 15 minutes. Remove the pan from the heat, leave to cool for about 10 minutes, then stir in the chopped parlsey, fresh breadcrumbs and egg whites.

Step 6: Lightly grease a large baking dish, then spread out half the eggplants in an even layer on the base. Spoon over the meat sauce, spread it evenly, then top with the remaining eggplants.

Step 7: To make the topping, put the butter, flour and mil in a pan. Bring to a boil over a low heat, whisking all the time until the mixture thickens to for a smooth, creamy sauce. Lower the heat and simmer for 2 minutes. Remove the pan from the heat, season, then stir in the nutmeg and half the cheese.

Step 8: Cool for 5 minutes, then beat in the egg yolks and the whole egg. Pour the sauce over the eggplant topping and sprinkle with the remaining cheese. Bake for 30-40 minutes, or until golden brown.

Allow the dish to stand for 10 minutes before serving.


Laura’s Recipe: Spinach Filo Pie

Ingredients:
2 ¼ lb fresh spinach, thoroughly washed
4 spring onions (scallions), chopped
11 oz feta cheese, crumbled or coarsely grated
2 large eggs, beaten
2 tbs chopped fresh flat leaf parsley
1 tbs chopped fresh dill, plus a few sprigs to garnish
3 tbs currants (optional)
About 8 sheets of filo pastry, each measuring 12 by 7 inches, thawed if frozen
2/3 cup extra virgin olive oil
Ground black pepper

Step 1: Ensure the spinach is cleaned thoroughly by rinsing in cold water and draining at least 3 times. Then dry thoroughly with kitchen paper.

Step 2: Break off any thick stalks from the spinach, then blanch the leaves in a very small amount of boiling water for 1-2 minutes, or until just wilted. Drain and refresh under cold water, then drain again, squeeze the spinach dry and chop roughly.

Step 3: Place the spinach in a bowl with the spring onions and cheese, then add the beaten eggs and stir them in thoroughly. Mix in the fresh herbs and currants, if using. Season with freshly ground black pepper.

Step 4: Preheat the oven to 375 degrees. Brush a sheet of filo pastry with oil and fit it into a 9 inch pie plate, allowing it to hang over the edges. Add 3 or 4 more sheets, placing them at different angles and brushing each liberally with olive oil.

Step 5: Spoon the filling into the filo pastry case, then top with all but one of the remaining filo sheets, brushing each sheet with oil as you go. Fold the overhanging pastry over the top sheets to seal. Brush the reserved filo on both sides with olive oil and scrunch it over the top of the pie.

Step 6: Brush the pie with olive oil. Sprinkle with a little water to stop the filo edged from curling, then place on a baking sheet. Bake for about 40 minutes, or until golden and crisp. Allow the pie to cool for 15 minutes before serving.

Serve with a crisp salad.


Andrea’ Recipe: Potato and Feta Salad

Ingredients:
1 ¼ lb small new potatoes
5 spring onions (scallions), green and white parts finely chopped
1 Tbs rinsed bottled capers
8-10 black olives
4 oz feta cheese
3 Tbs finely chopped fresh flat leaf parsley
2 Tbs finely chopped fresh mint
Salt and freshly ground black pepper

For the dressing:
6-8 Tbs extra virgin olive oil
Juice of one lemon or to taste
2 salted or preserved anchovies, rinsed and finely chopped
3 Tbs Greek yogurt
3 Tbs finely chopped fresh dill, plus a few sprigs for garnish
1 tsp French mustard

Step 1: Chop the feta cheese into small evenly sized cubes and crumble slightly.

Step 2: Bring a pan of lights salted water to a boil and cook the potatoes in their skins for 25-30 minutes, or until tender. Take care not to let them get soggy and disintegrate. Drain them thoroughly and let them cool a little.

Step 3: When the potatoes are cool enough to handle, peel them with your fingers and place them in a large bowl. If they are very small, keep them whole; otherwise cut them into large cubes. Add the chopped spring onions, capers, olives, feta cheese and fresh herbs, and toss gently to mix.

Step 4: To make the dressing, place the extra virgin olive oil in a bowl with the lemon juice and anchovies.

Step 5: Whisk thoroughly for a few minutes until the dressing emulsifies and thickens; you may need to add a little more olive oil if it does not thicken. Whisk in the yogurt, dill and mustard, with salt and pepper to taste.

Step 6: Dress the salad while the potatoes are still warm tossing lightly.

Cooks tip: the salad tastes better if it has had time to sit for an hour or so at room temperature and absorb all the flavours before it is served.

Tracy’s Recipe: Stuffed Mushrooms with Spinach

Ingredients:
12 large flat mushrooms
1 lb small young spinach leaves
3 bacon strips, diced
1 onion finely chopped
2 egg yolks, beaten
¾ c fresh breadcrumbs
1 tsp chopped fresh marjoram
3 tbs olive oil
4 oz feta cheese, crumbled
Salt and ground black pepper

Step 1: Peel the mushrooms only if necessary, otherwise just wipe them. Remove the stalks and chop them finely.

Step 2: Blanch the spinach by dropping it into boiling water for 1-2 minutes, then plunge into cold water. Squeeze dry in kitchen paper then chop.

Step 3: Dry fry the bacon and onion until golden brown, then add the mushroom stalks. Remove from the heat. Stir in the spinach, egg yolks, breadcrumbs and marjoram, and season to taste.

Step 4: Place the mushrooms underside up on a baking sheet and brush with a little extra virgin olive oil. Do not add too much olive oil as the mushrooms will produce moisture while they are cooking.

Step 5: Place heaped tablespoons of the spinach mixture on the mushrooms caps. Sprinkle over the cheese and cook the mushrooms under a preheated grill (broiler) for about 10 minutes, or until golden brown.


Kris’ Recipe: Sifnos Cheese and Honey Tart

2 cups plain (all-purpose) flour soften with a pinch of salt
2 tbs caster (superfine) sugar
½ cup unsalted (sweet) butter cubed
3-4 tbs cold water

For the filling:
4 eggs
¼ cup caster (super fine) sugar
1 tbs plain (all purpose) flour
2 ½ cup fresh Mizithra or ricotta cheese
4 tbs Greek thyme-scented honey
½ tsp ground cinnamon

Step 1: Make the pastry by mixing the flour and sugar in a bowl, then carefully rub in the butter with your fingertips until the mixture resembles breadcrumbs.

Step 2: Add the water, a little at a time, until the mixture clings together and forms a dough. It should not be too wet. Draw it into a ball, wrap in clear film (plastic wrap) and chill for 30 minutes.

Step 3: Preheat the oven to 350 degrees. Put a large baking sheet in the oven to heat.

Step 4: Place the chilled pastry on a lightly floured surface, roll it out thinly and use it to line a 10 inch spring form pan. Ease the pastry right into the corners of the tin as this will bring the filling flavors right out to the edge of the cake. Carefully trim off any excess pastry but running a sharp knife around the edge.

Step 5: To make the filling, beat the eggs in a bowl, add the caster sugar and flour, stir in and then beat until fluffy. Add the cheese, honey and half the cinnamon and beat until well mixed.

Step 6: Pour the cheese mixture into the pastry case and level the surface. Place the tin on the hot baking sheet and cook the tart for 50-60 minutes, or until it is light golden.

Step 7: Remove the tart from the oven and sprinkle with the remaining cinnamon while still hot. Serve with prepared fresh fruits, such as peaches, nectarines, oranges and figs.


Hazelnut Ice Cream

2 cups double (heavy) cream
¼ cup caster (superfine) sugar
3 egg yolks
¼ tsp vanilla extract
¾ cup hazelnuts

Step 1: Place the cream in a pan and heat slowly until almost boiling. Place the sugar and egg yolks in a bowl and beat until creamy.

Step 2: Pour a little of the cream on to the egg yolk mixture and stir. Pour into the pan and mix with the rest of the cream. Cook over a low heat, stirring constantly, until the mixture lightly coats the spoon – do not boil. Pour into a bowl, stir in the vanilla extract, and allow to cool.

Step 3: Preheat the oven to 350 degrees. Place the hazelnuts on a baking sheet and roast for 10-12 minutes, or until golden. Leave the nuts to cool, then place them in a food processor or blender and process until they are coarsely ground.

Step 4: Transfer the ice cream mixture to a metal or plastic freezer container and freeze for 2 hours, or until the mixture feels firm around the edge. Remove the container from the freezer and whisk the ice cream to break down the ice crystals. Stir in the ground hazelnuts and freeze the mixture again until half-frozen. Whisk again, and then freeze until firm enough to scoop.

Step 5: Take the ice cream from the freezer about 10 minutes before serving, to soften slightly.