Amaretti Cookies Saturday, Sep 1 2018

 

An easy and delicious after dinner dessert!

Amaretti
Italian Almond Cookies

1 cup (10 oz.) almond paste, cut into ¼” slices
1/3 cup sugar
2 large egg whites
1 tsp. pure vanilla extract
18-24 almond slivers (optional)

Preheat the oven to 350°F. Line the baking sheets with baking parchment.
In a medium bowl, with an electric mixer on low speed, combine the almond paste and sugar.
Blend in the egg whites and vanilla extract.

Pipe or drop a teaspoonful of dough 1 ½” apart on the prepared baking sheets. Decorate each cookie with an almond sliver, or cookie pressed design.

Bake in the center of the oven for about 15-20 minutes, or until golden. Let the cookies cool completely before removing from the baking sheet. Store cooled cookies in an airtight container. Well-wrapped cookies may be frozen

Makes about 20 cookies.

Leave a Response »

 

Crawfish Stuffed Bell Peppers Thursday, Aug 7 2014

Last summer I got such an abundance of bell peppers that I tried different recipes for the stuffing.  Since we truly love crawfish, why not stuff the peppers with a Cajun flair.

So, here is my recipe:

First step is to make rice.  I put 2 cups of raw rice and 4 cups of water in a microwave rice pot and cook for 20 minutes on high.

You just need 2 -2  1/2 cups of cooked rice.

Next step: Prepare Peppers.  I use about 8-10 peppers, depending on the sizes.

I had yellow, green, and purple peppers.

Cut off tops and clean out seeds and membrane from center.  Wash off and set aside.  Use the tops to dice for the stuffing.

Put on a large pot of boiling water and drop cleaned peppers into the pot.  Let cook for a few minutes until they begin to soften. (about 3-4 minutes). Peppers should be firm enough to handle stuffing.

Drain peppers and let them cool.

Next, chop up 1 onion, 2 stalks of celery, 2 cloves of garlic, and the tops of the peppers.

In a large skillet, melt 3-4 tablespoons of butter and a splash of olive oil.  Over medium high heat, sauté seasonings until soft, about 5-7 minutes.

Stir to keep mixture from burning.

Then add 2 lbs. clean crawfish tails.  If I don’t have fresh crawfish,  buy the packs of frozen tails from the grocery store.  My only stipulation is that they are the ones from Louisiana, not China!

The packs of crawfish tails are packed naturally, with a little fat, so snip off the top of the bag and add to the seasoning.  Add 1 T. of Cajun seasoning.  I make my own from Emeril’s website.  Homemade version has less salt than the pre-packaged mixes.  However, shop around for low-sodium Cajun seasoning.  Then add the heat to your desire.  A little Tabasco, black and/or red pepper and a dash of Worcestershire sauce.

Simmer for a few minutes to mix crawfish and seasonings.

Next add about 2 cups of cooked rice and blend well.  If it is too watery, add another 1/2 cup of rice.

Once this is all blended, taste for salt and pepper, then start stuffing the cooled peppers.

I like to add the cheese and breadcrumbs right  before I bake peppers.   I stuff the peppers and let them cool completely before freezing.

After they are cooled, wrap each one in plastic wrap then place flat in a large zip-lock bag to place in freezer.

When ready to bake, take out of freezer and let them completely defrost in the fridge.  Sometimes I transfer to fridge the night before I want to bake them.

Preheat oven to 375 degrees.  Place peppers in a casserole pan and add about 1/2″ of water to bottom of pan.

Sprinkle the top of peppers with your favorite cheese and breadcrumbs ( I like parmesan, cheddar, or pepper jack).  Loosely cover peppers with foil (make a tent) and bake for 25-30 minutes.

The stuffing is already cooked and the peppers are partially cooked, so at this point you are just warming them thoroughly. Take off foil the last few minutes to brown the cheese and breadcrumbs.

If you plan to bake them after stuffing, just skip the freezer directions.

I love stuffing bunches of these and eating them all winter.  If you wrap them individually, you can take out one and reheat in the microwave for a quick lunch.

Enjoy!

3 Responses »

 

Cauliflower Crust Veggie Pizza Thursday, Jan 23 2014

This is an unusual pizza, but you’ll never miss the dough!

cauliflower crust pizza

Serves 2

ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce or pesto sauce, shredded cheese and your choice of toppings.

For the veggie pizza, I added a thin layer of pesto sauce, fresh sliced mushrooms, sliced black olives, sliced red peppers, chopped artichoke hearts,

spinach leaves, shredded mozzarella and drizzled top with olive oil.

directions:

To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Leave a Response »

 

Microwave Pralines Sunday, Dec 15 2013

Yes, you can make delicious pralines in your microwave in half the time with no compromise on the flavor.

I used to make pralines on the stove and labor with the constant stirring and watching the pot.  However, since I make anywhere from 8 -1o batches each year for Christmas gifts, I have adopted the microwave version and everyone seems to approve of the finished product.

Before you start….Place a sheet of parchment paper about the size of 2 cookie sheets on your kitchen counter or table top. (No need to spray)  And, I use a wooden spoon.

First, you must have a 4 quart microwave-proof bowl that can allow the mixture to boil, but not boil over.

In the bowl, add 2 cups of sugar, 1 tsp. salt, 1/3 cup of brewed coffee, 1 cup of evaporated milk, 2 Tablespoons of butter, and 2 cups of pecan halves.

Stir mixture well and place in microwave for 15 minutes. (1250 watts)

Let the mixture cook on high and stir every 3-4 minutes until it reaches 7 minutes.

You don’t need to take the bowl out of the micro, just reach in with a spoon and give a quick stir.

When it reaches 14 minutes, take the bowl out and add 1 tsp. of baking soda.  Stir until it foams.

Return to microwave and cook for the last minute.  This last minute is important, because the mixture will overflow if you don’t watch carefully.  You made need to stick your spoon in every 15-20 seconds to let out the steam and bring down the mixture.  Again, you don’t need to take the bowl out the last minute.  This is the only time that you can’t walk away from the microwave.

After the 15 minutes of cooking, take the bowl out and add stir in 1 tsp. of vanilla.

You need to beat the mixture with a wooden spoon for about 1  and 1/2 minutes.  You want the mixture to thicken a little and lose some of its shine.

Next, you need to move quickly.  Spoon out on parchment or waxed paper by the tablespoon.

Then wait for pralines to cool and harden.

After about 10 minutes and the pralines are set, flip them over to dry the backs.

Once they are completely set, about 20-25 minutes, it is time to store the pralines.

If you are serving them to guests right away, you may just want to place the pralines on a plate.

But, if pralines are given away as gifts, I like to use the small cellophane gift bags that I get in the baking department. (50 in a bag)

Next, I place 8-10 pralines in a box and label with personalized name tags.

I have been giving these away for Christmas gifts for the past 20 years.  I have friends who remind me in October that they are anxiously awaiting their pralines. Ha! Some names are added each year, and some are deleted.  Hairdresser, Massage Therapists, Dentist, Postmen, Doctors, and neighbors have all been presented with these special treats! I know that they are appreciated by my friends because  throughout the years some have donated gift boxes and some have donated pecans to assure their place in the praline gift line.

Hope you enjoy making these as much I do.  The recipe yields about 40 pralines.  I have made as many as 15 batches a year.  This year I am on batch #7.

Merry Christmas.

One Response »

 

Salads and Antipasto Friday, Oct 18 2013

Super group of students who were fun, good cooks.

Braised red cabbage and apple salad

Insalata di Farro
A delicious grain salad made with spelt.

These class knew how to have fun while cooking.

Grilled Eggplant and Peppers

Students prepared grilled eggplant and peppers with herb vinaigrette.

Antipasto Platter was beautiful and tasty1

Leave a Response »

 

Pasta, Pasta, Pasta! Thursday, Oct 10 2013

On October 3, 2013, I held another cooking class at Western Kentucky Community and Technical College in the Culinary Kitchen. The program is sponsored by Workforce Solutions under the direction of Kevin O’Neil. We hold 3-4 four classes during fall and spring semesters. The series this year includes Pasta Making, Salads and Antipasti, and Cajun Night.
Here are a few pictures of the students learning how to make ravioli using Kitchen Aid’s pasta maker. The sweet potato stuffed ravioli with brown butter sauce recipe is posted on a previous blog. They also made artichoke bruschetta and Insalata di Parmigiano & Prosciutto.   Dessert was almond cookies with French vanilla ice cream drizzled with chocolate amaretto sauce.  It was a wonderful class and the food was delicious!!!

2 Responses »

 

Shrimp and Spinach Frittata Tuesday, Aug 6 2013

This is a tasty one-skillet dish that is delicious for any meal.  The heartiness of this frittata is the layer of potatoes on the bottom of the skillet.    You can use any leftovers you have to make a frittata.  This same recipe can be made with cooked chicken and prosciutto.  As long as you have eggs, potatoes and onions, you can design this dish to your own taste and available leftovers.

Delicious for any meal

Ingredients:

3 T. butter

6-8 small red potatoes, thinly sliced

1 sweet onion, sliced

1 cup fresh baby spinach

1 cup shrimp, fresh or frozen

1 tsp. of creole seasoning

8 eggs, beaten

1/2 cup of hot pepper cheese, shredded

1/2 cup of parmesan cheese, shredded

1/2 cup fresh basil leaves, shredded

1/3 cup sun-dried tomatoes in oil, drained and sliced

salt and pepper

sour cream

One oven-proof skillet

Directions:

First, place  sliced potatoes in 2 T. of butter and cook until golden.  Remove potatoes from skillet and add remaining butter, add sliced onions and cook until soft.  Add shrimp and seasonings and cook until shrimp turns pink. Add spinach and cook until wilted.  Return potatoes to pan and mix well. Flatten mixture to bottom of skillet and top with tomatoes.

Mix eggs, cheeses, basil and salt and pepper in a separate bowl.  Pour egg mixture in skillet and cook on med/low until base is golden brown.  About 10 minutes.

Sprinkle a little more Parmesan cheese on top and place under a hot broiler until top sets and turns brown.  Keep an eye on it while under the broiler!

Remove from oven, loosen edges and turn out on plate or board.

Cut into wedges, top with a little sour cream, serve.

Leave a Response »

 

Orange Marmalade Cheese Tarts Tuesday, Jul 2 2013

Buttery and Light

1 cup butter, softened
2 cups all-purpose flour
1 cup grated sharp cheddar cheese

1 egg lightly beaten, brush on top of tarts

In a medium mixing bowl, combine butter, flour, and cheese. Knead until well combined. Wrap dough in plastic wrap and refrigerate one hour.
Preheat oven to 350 degrees. On a lightly floured surface, use a floured rolling-pin to roll out dough to 1/8 “ thickness. Cut out dough using a 2” round cookie cutter. Place about ½ teaspoon marmalade in center of each circle of dough. Fold dough in half and seal edges by pressing with a fork ( Dip fork in flour to keep from sticking to dough). Transfer tarts to ungreased baking sheets and brush tops with egg. Bake 10-15 minutes or until tarts are set and lightly browned. Remove from pans and cool on wire racks.

Yield: about 5 dozen tarts.

Leave a Response »

 

Sweet Potato Ravioli with Brown Butter Sauce Tuesday, Feb 19 2013

This recipe can be made from scratch or using pre-packaged pasta sheets.  Of course, I chose the first option because I love making pasta from scratch.

I put on an apron, put on a little music, sip a little wine, and create my afternoon masterpiece.

First, gather all of your ingredients and get ready to create!!!

Recipe for the Sweet Potato Filling:

2 large sweet potatoes (bake in oven for 40-45 minutes or 4-5 minutes in the microwave)  You choose!

2 Amaretti cookies or ginger snaps, grated

1 egg yolk

3 Tablespoons of chopped Prosciutto

1  1/2 cups of grated Parmigianino-Reggiano cheese

3 Tablespoons of chopped parsley

1 tsp. ground nutmeg or 1 grated whole nutmeg

Kosher or Sea Salt

After the potatoes are cooked and cool enough to handle.  Peel and cube and place in a bowl with the other ingredients.

Smash the potatoes and stir well into the mixture of herbs.  Set aside for later.

Okay, next we start with the pasta.

Mix 1 cup of All Purpose Flour and 1 cup of Semolina Flour on parchment paper.  Make a well and add 2 eggs.  Start very carefully and slowly incorporating the flour into the eggs.

If you never tried this before, you may want to use a bowl.  Ha!  This is the old Italian way of making pasta….maybe they were limited on bowls!

Add a little water as you go to form a ball.  If too dry, add water….if too wet, add flour.  Once a ball is formed, knead the dough until it is firm and elastic.

Now is the time to play with the dough.  Divide ball into 4 sections.  Cover dough that is not being worked.  Roll a long cigar like shape out of the dough.  Try to roll it between your palms and then flatten out before running through the pasta maker.  I usually start on the widest opening, which is 1 on my machine, and work it a few time until it is workable.  Gradually run through the pasta maker on level 2 and then level 3.  You want it thin but not too thin that it will split.  Now you do realize that in the olden days, these pasta machines were not used.  The dough was rolled out using a rolling pin.  Okay, so I do use the pasta maker to make it more uniform and less laborious.

After you acquire two long strips, you move the strips to the ravioli attachment.  With two strips placed on both sides of the ravioli maker, you add the filling into the hopper and slowly start turning the handle.  The ravioli sheets will exit the machine filled, pressed, and sealed.

Wha la!!! Now you have pre pressed sheets to cut and place on a plate.

Now if you want to take the easy route…. buy pasta sheets.  They look like won ton sheets, but are usually found at Whole Foods or Trader Joe type stores.  That’s why I make mine because I can’t find the pasta sheets at my grocery store  The sheets are about 4″ square and you can get two ravioli from each sheet.  I place about 1 tsp. of filling in the upper portion of the sheet and fold the bottom up to cover the filling then cut in half.  Make sure you moisten your fingers and seal the ravioli on all four sides.

While you are waiting for the water to boil the ravioli, prepare the brown butter sauce.

Leave a Response »

 

Pesto Pasta Dinner Monday, Feb 11 2013

Pesto Pasta Dish
You can put this dish together in the time it takes to boil the pasta.

Ingredients needed:
Package of pasta shells or noodles
3 T butter
1 small onion diced
1 can of small beans or peas (Field peas, adzuki, black-eye peas)
6 slices of turkey bacon
1 small jar of pesto
Parmesan cheese
Mrs. Dash seasoning
Hot sauce, optional

First, boil one package of noodles of your choice. (I used fusilli)
Place 6 slices of Turkey Bacon in the microwave and cook about 3-4 minutes on high.
While the pasta is boiling, sauté 1 chopped onion in a little butter in large skillet. Sauté until onions become transparent.
Open a can of small beans or peas. Add to cooked onions and season with Zesty Mrs. Dash seasoning.
Bacon should be ready now. Let cool a bit and cut up with kitchen scissors into skillet.
After the pasta is cooked, about 8-10 minutes, strain with a large slotted spoon into the skillet.
Mix well and add Pesto to your liking. I add about 1/2 cup or more. Add about 1/2 – 1cup of pasta water to the mix to keep moist.
After coating pasta with the pesto, place in a large pasta dish and sprinkle with parmesan cheese and a few dashes of hot sauce.
Wha-la! A Gourmet pasta dish that takes less than 20 minutes to make.

Leave a Response »