Preparations are Afoot for Sunday at the Lechlers~

It is delightful that the weather has allowed all kinds of work to be done around here in preparations for Easter.  Guests start arriving around noon for  two lovely meals together. We start off with a large cheese board with fruit and a spicy cheese ball, wine and mixed drinks.  Kathy is bringing starters too, so I don't know what that will be. Matt will light the grill for out outdoor portion of the party.  The soups will be burbling on the stove and the many salads will be offered along with Glenda's deviled eggs. We will have either pecan pies or English trifle for dessert...oh, and bread pudding. Then, let the games begin.  Everyone scatters to various tables and activities. The tennis court is ready and the pool is open, but it might be a tad chilly.

Prep has begun: Bread pudding about to go into the oven.

The Pleasure of Blog Surfing

Ideas rain down on me as I surf the food (and other subjects) blogs...and there are thousands of them. It is easy to do because as I am viewing my own blog just above on the tool bar it says 'next blog' and if you hit that someone's blog shows up.  I have only had one nasty surprise, which I reported, and the ones in 'other' languages are interesting to view even though I have no idea what's written. The ones that I have gone back to time and again, taking and using their ideas, because that is why they out there for everyone to see and enjoy are: The English Kitchen, Oak Cottage (that might be part of English Kitchen) and Mennonite Girls Can Cook. I also like David Lebovitz as he writes from Paris.

Today I found a plethora of beautiful recipes and even though I have yet to try them, here they are:

PASTRY:
2 cups plain flour
2 TBS caster sugar
¼ tsp salt
½ cup cold butter, cut into bits
1 large egg yolk
2 to 3 TBS ice water

FILLING:
1 cup caster sugar
1 cup soft light brown sugar, firmly packed
1 cup plain flour
2 large eggs, slightly beaten
½ cup butter, melted
½ cup coarsely chopped toasted pecans or walnuts
1 ½ bars of good quality milk chocolate (100g each) cut into chunks
(I use Green and Black’s organic)

First of all make the pastry. Put the flour, sugar and salt in the bowl of a food processor and blitz to combine. Add the butter and the egg yolk and blitz again, pulsing only until the mixture resembles coarse meal. With the motor running, add 2 TBS of the ice water and process only until the dough masses into a ball, adding the extra TBS only if needed. Remove the dough from the processor. Shape into a ball, kneading in any remaining flour if necessary. Shape into a disc, wrap in plastic and chill for about 30 minutes.

Pre-heat the oven to 150*C/300*F. Remove the dough from the refrigerator and roll it out on a lightly floured surface, Line a deep, 10 inch, pie dish with it. Trim and crimp the edges. Set aside.

Mix the sugars and flour together in a medium sized bowl. Stir in the beaten eggs and then the melted butter, mixing well to combine. Fold in the nuts and the chocolate chunks. Spread the mixture into the prepared crust and bake in the heated oven until a knife inserted in the centre comes out clean, approximately 60 to 70 minutes. Remove from the oven to a wire rack to cool when done. Serve warm with some ice cream, or let cool completely before serving. Either way it’s delicious!.Picture and recipe from Oak Cottage

Lemon Layered Loaf

If you love lemon you will definetly love this as you peel layer after layer off this delicious loaf. You will not be satisfied with one slice!

For the dough you will need:

• 3 3/4 cups flour
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon instant yeast
• 2/3 cup milk
• 1/4 cup butter
• 1 teaspoon vanilla
• 2 eggs, room temperature

1. Mix 2 cups of the flour, sugar, salt and yeast in mixing bowl and set aside.
2. Heat milk and butter in a pyrex cup in microwave until mixture is warm and the butter is melted. Add vanilla.
3. Pour milk mixture over the dry ingredients and mix until moistened.
4. Add eggs, one at a time and stir just until eggs are mixed in. If you forgot to take the eggs out of the fridge ahead of time, just place the eggs before cracking them, in warm water for a minute or so and they will be at room temperature.
5. Add the rest of the flour a bit at a time, kneading dough until well mixed. This takes only a few minutes, the dough will still be slightly sticky. If you find it too sticky just add a bit more flour, a tablespoon at a time until you can handle the dough easily.
6. Place dough in a large bowl, cover and let rise until double, approx 1 hour.

Meanwhile prepare the lemon sugar mixture:

• 1/2 cup sugar
• Grated zest from 3 lemons
• 1/4 cup butter, melted

1. Using a fork mix the sugar and lemon zest together in a small bowl.
2. Melt butter in a separate bowl.

• Once dough is risen roll out to a 12 x 20" piece. Brush with melted butter and sprinkle with the lemon sugar mixture.
• Cut the dough crosswise into 5 strips. Layer the strips on top of each other carefully and cut into 6 squares.
• Place these squares sideways into a greased 5 1/2 by 9 1/2" bread pan. Or you could use 2 smaller loaf pans.
• Let rise until almost doubled, approx 25 minutes.
• Bake in 350º for 35 minutes until golden in color.
• You can peel off these layers of lemony yummy-ness and eat plain or mix a lemon glaze to drizzle on top.

Lemon glaze:

• 1/4 cup cream cheese, softened
• 1 tablespoon lemon juice
• 1/3 cup icing sugar
• Mix until smooth.

Monday, March 26, 2012

Bread Bowls

Have your chili and eat the bowl too. Bread bowls are a fun way to serve chili or soup.

I use Anneliese's fool proof french bread recipe, and form the dough to the outer side of oven proof Pyrex bowls. creating bread bowls.

Ingredients: yields 10-12 bread bowls

• 1 tbsp sugar
• 2 tbsp cooking oil
• 2 tsp salt
• 2 cups hot tap water
• 4 1/2-5 cups flour
• 2 tbsp instant yeast

Method:

1. Mix together first 4 ingredients.
2. Stir yeast into 2 cups of flour and add to liquid mixture.
3. Continue to add enough flour until the dough holds together in the shape of a ball, and is not sticky if you handle it with floured hands.
4. Cover and let rise until double, about 1/2 hour.
5. While dough is rising spray the outer side of soup sized oven proof bowls (I use Pyrex) and lay upside down on baking sheets. I have a convection oven which allows me to bake 6 bowls at a time. I can fit 3 bowls on each baking sheet. The remaining dough is fine to rest.
6. Press balls into a flat disc and form it to the outer side of bowls, pressing some of the dough down onto the baking sheet which will form the rim of the bread bowl once baked.
7. Bake in 400º oven for 10 minutes. Remove from oven and peel bread bowls off Pyrex and place face up onto baking sheets. Immediately put bread bowls back in oven to brown the insides for another 6-8 minutes. Remove to a cooling rack. Repeat with remaining bread.
8. To serve fill bowls with chili or soup.

From Mennonite Girls Can Cook

Now I ask, who can resist these delacasies and the pictures that prove how delicious they are?

Here They Come !

                                                             

Now these are strawberries, French to be particular, but notice they are red all the way through. Now that's a berry!  All year long pathetic strawberries are offered in the stores now days, but who can stand to eat one alone without enhancement?  The French would simply refuse them and rightly so because they are awful. I look forward to a big fresh fruit salad but have enough sense to know that I will have to wait for Ohio grown, straight from the vine, freshness to be really pleased. Strawberries are served in many different ways, even with balsamic vinegar.  I must admit, I have not been brave enough to do that to a berry.
 (picture from David Lebovitz)

My strawberry picture is from Bastille market in Paris where they artfully arrange each offering as if it were to be in a still life. Notice the seafood arrangements. All pictures (taken by me) at Bastille market.

                                                              
                                                         

Clean your fruit with vinegar.  It kills 98 percent of bacteria.

Here is another delight that I like to save for spring.  It's a nice offering as a starter for Easter and many members of my family order it at P.F.Changs.  I never do.

                                                                                                                         

Recipe adapted from Runs With Spatulas and Cooking Light

1 1/4 lb. fat-free ground turkey

1 Tbsp vegetable oil

1 clove garlic, minced

1/8 tsp. ground ginger

2/3 cup thinly sliced green onions (about 4)

1 (8 oz) can sliced water chestnuts, drained and coarsely chopped

12 Boston lettuce leaves

3 Tbsp hoisin sauce

2 Tbsp lower-sodium soy sauce (green top)

1 Tbsp rice vinegar

2 tsp. roasted red chili paste

1/8 tsp. salt

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble. Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.

Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely. Add about 1/4 cup turkey mixture to each lettuce leaf, serve and enjoy! From Food Buzz

Beth and I are going to see the movie The Hunger Games this week end.  I've just finished the third book which is the last one and I really enjoyed that trilogy.

Just 15 days until Easter and Pam and Chee's pecan pies.

French macarons:
Unlike our coconut macaroons, the French have this multi-colored delicacy called macarons.  My French friend Monique presented me with a decorative tin of these delectable treats and I ate everyone of them myself during a three week stay in Paris.  I have made these as well, but since I am 'off' baking for awhile, I won't be trying them again any time soon.  I do adore them, but I can resist sweets better than I can meat and potatoes. These French treats are becoming very popular in America and recipes are available on the Internet.  Of course, Martha Stewart has one and her recipes are everywhere. Here is one of her pictures of these little samples of goodness as well as one picture from David Lebovitz.

Divide and Conquer~ Substitutions in Cooking and Baking

We all have started to cook or bake and as we are into the recipe we discover the baking soda has gone, the buttermilk is missing, the flour looks...well, you know.  Cook's Corner front page this Wednesday has a really big list of substitutions.  I hope you copy it and keep it in your kitchen folder because, though it is large, it is also helpful.

For preciseness, especially in baking, a kitchen scale determines weights.

Still, the list — plus a set of measuring cups and spoons for dry and liquid ingredients — provides a great start.

Substitutions

1 cup cake flour = 7/8 cup all-purpose flour

1 cup self-rising flour = 1 cup    all-purpose flour + 1 1/2 teaspoons baking powder    + 1/2 teaspoon table salt

1 teaspoon kosher or sea salt =    1/2 teaspoon table salt

1 ounce unsweetened chocolate = 3 tablespoons    unsweetened cocoa powder + 1 tablespoon butter, margarine or shortening

1 cup buttermilk =  1 tablespoon vinegar or lemon    juice added to 1 cup milk

1 large marshmallow =   10 miniature marshmallows

Fruits

1 pound apples =  3 to 4 medium, 3 cups sliced   or 31/2 cups diced

1 pound applesauce = 2 cups

1 pound bananas =   3 medium, 2 cups diced or  1 1/2 cups mashed

1 pound berries (except   strawberries) = 4 cups

1 pint berries (except   strawberries) = 2 cups

1 pound cherries =   2 1/2 to 3 cups pitted

1 pound cranberries = 4 cups

1 pound dates = 21/2 cups    pitted and diced

1 pound lemons = 4 to    5 medium

1 pound rhubarb = 3 to 4 cups,    chopped

1 pound strawberries =  2 1/2 to 3 cups

Dairy

1 pound butter or stick   margarine = 2 cups

1 pound cheddar cheese =   4 cups shredded

1 ounce Parmesan = 1/3 cup    grated

4 ounces blue or feta cheese =    1 cup crumbled

1 cup whipping cream =  2 cups whipped

1 cup eggs = 5 large

1 large egg white =   2 tablespoons

1 large egg yolk = 1 tablespoon

2 egg whites = 21/2 cups beaten

Vegetables

1 pound asparagus =   16 to 20 spears

1 pound dried beans =  2 to 21/3 cups

1 cup dried beans = 2 1/4 to  2 1/2 cups cooked

1 pound cabbage = 3 1/2 to    4 1/2 cups shredded

1 pound carrots = 3 cups chopped

1 rib celery = 1/4 to 1/2 cup chopped

1 bunch celery = 4 cups    chopped

1 ear corn = 1/2 cup kernels

1 package (10 ounces)  frozen corn = 1 3/4 cups

1 pound mushrooms =  5 cups sliced

1 package (10 ounces)  frozen peas = 2 cups

1 medium green bell pepper    = 1 cup chopped

1 pound potatoes =  3 medium, 3 cups chopped    or 2 cups mashed

Weights and measures

Pinch or dash =  1/16 teaspoon

1 tablespoon = 3 teaspoons

1/2 tablespoon =    1 1/2 teaspoons

1/8 cup = 2 tablespoons

1/4 cup = 4 tablespoons

1/3 cup = 5 tablespoons plus 1 teaspoon

1/2 cup = 8 tablespoons

2/3 cup = 10 tablespoons plus    2 teaspoons

3/4 cup = 12 tablespoons

7/8 cup = 3/4 cup plus 2 tablespoons

1 cup = 16 tablespoons

1 pint = 2 cups

1 quart = 2 pints

1 gallon = 4 quarts

1 cup = 8 fluid ounces

1 tablespoon = 1/2 fluid ounce

1 jigger = 1 1/2 fluid ounces

1 fluid ounce =    2 tablespoons

1 pound = 16 ounces

1 ounce = 28 grams

1 pound = 454 grams

1 kilogram = 2 pounds

1 liter = 1 quart

Staples

1 cup beef or chicken broth    or stock = 1 bouillon cube or  1 teaspoon instant bouillon    dissolved in 1 cup boiling    water

1 package (12 ounces)  chocolate chips = scant    2 cups

1 jar (18 ounces) peanut  butter = 2 cups

1 pound vegetable shortening = 2 1/2 cups

1 envelope active dry yeast =    1/4 ounce or 21/2 teaspoons

1 pound brown sugar = 2 1/4 cups packed

1 pound confectioners’ sugar = 31/2 to 4 cups

1 pound granulated sugar = 2 cups

Flour, Grains and Pasta

1 pound all-purpose flour =   3 1/2 cups unsifted

1 pound cake flour = 4 1/8    cups unsifted, 4 1/2 cups sifted

1 pound whole-wheat flour =    3 1/3 cups sifted

1 pound elbow macaroni = 4 cups dry or 9 cups cooked

1 pound noodles = 6 to 8 cups dry or 8 cups cooked

1 pound cornmeal = 3 cups dry

1 pound rolled oats = 5 cups

1 pound brown or white rice    = 2 1/4 to 2 1/2 cups

1 cup white or wild rice = 3 cups cooked

1 cup brown rice = 4 cups cooked

1/4 cup popcorn = 5 cups popped

Bread and crumbs

1 slice bread = 1/2 cup soft bread crumbs

1 cup saltine-cracker crumbs = 28 crackers

1 cup graham-cracker    crumbs = 15 squares

1 cup chocolate-wafer    crumbs = 18 to 20 chocolate  wafers

Thanks to Robin Davis for this at:robin.davis@dispatch.com

Easter Preparations

Nineteen days until Easter and we are in prep mode.  So far: the guest apartment has been re roofed and the entire building power washed and the steps to the apartment have been painted and each step now carries a pot of bright red geraniums. There were a few missing slates on the main house and they were replaced after the entire roof got a bath as did the entire house.  The windows have been done too.  It's to be 80 in Ohio this week so the guys are coming to spray paint the pergola and power wash the tennis court and bricks. Matt has tightened up and re painted my dads outside chair in French blue and with the urn of geraniums beside it it looks a bit like southern France around here.  The window boxes have been filled and the two big blue pots have been stuffed full as well. Well, enough of that, you can see we have been busy--oh the mowers are coming from repair today, so the grass will get its first clipping too.

Sneak Peek Easter Rack of Lamb

Rack of Lamb with a Herb Crust.

2 racks of lamb, fat trimmed.

1 tablespoon Dijon mustard

Zest of a lemon

Juice of half a lemon

1 – 1 1/2 tablespoons of minced fresh rosemary

Salt and pepper

1 cup of dried breadcrumbs

4-6 tablespoons olive oil

Heat the oven to 425F

Trim the fat from the lamb and set aside.

Mix the mustard together with the lemon zest, juice, rosemary, salt and pepper and breadcrumbs. Add the olive oil one tablespoon at a time, mixing thoroughly to form a paste.

Press the mixture onto the lamb firmly.

Place the racks into a roasting pan and place in the oven for approximately 20 – 30 minutes depending on how well you like your meat cooked. Please use a reliable meat thermometer.

The internal temperature of the lamb when cooked is as follows:

Very rare - 115 –125 degrees F

Rare – 125- 130F

Medium rare – 130-140F

Medium /well – 140-150F

Remove from the oven and place the lamb on a warm serving platter. Cover with aluminum foil and allow to rest for 10 minutes before serving.

A few stuffed, roasted tomatoes http://insideabritishmumskitchen.blogspot.com/2011/09/roasted-stuffed-tomatoes-with-thyme.html goes beautifully with this!

I've started thinking about the menu for Easter because the Cincinnati Lechlers will be coming.  We are so happy about that but sorry that Andrew won't be with them.  He is still in that hell hole of Afghanistan. The David Lechlers won't be here either, but they are not in a hell hole having moved into their (new) home which they are busy fixing up. The Lechlers come for the day and evening so we have two meals.  To start off we have an array of soups and salads and one dessert. I'm thinking of maybe doing a grill session too.  Then late in the day the main event of prime rib roast (with a Gorgonzola sauce) as well as ham or lamb.  I know at least one person who does not care for ham and another who is wild about prime rib roast, so all should be happy. I have been wanting to make a roasted leg of lamb.  I've never done it, so maybe this is the year.Still debating.  So many dishes, so little time.  Beth is bringing an array of breads and rolls and the Cincinnati gang brings in a bounty of goodies too. We have two cases of wine for this event and for the May party.  Glenda, the queen of deviled eggs, will probably make a plate each for the two meals.  Chee and Pam will no doubt treat us to pecan pies (with one left for me after the party.) There will be wonderful fresh fruit salads, pea salad and several pasta dishes.  Love it!

If the weather keeps up we will prepare the tables outside because all the outdoor furniture has been brought out, washed up and placed.  An out door Easter feast is unusual this early in April, but everything is different this year it seems. Andy and I will be married fifty-three years on April 4th, so that is another reason we love April.

Note:  The pictures I am showing will not be mine (from Ina Garten), but I hope my finished products looks this good. We wish you all a Happy warm loving Easter.

Ode to Brussels Sprouts

I am wild about Brussels sprouts in any form.  These much maligned baby cabbages can be enjoyed in any number of ways and I am going to prove it here. But first, look what Matt found in the garden today...leeks!                                                

                                                                  

Brussels Sprouts Cheesy Casserole Recipe

Cheddar cheese adds a nice cheesy taste to brussels sprouts!

2 (10 oz.) pkgs. frozen Brussels sprouts
2 slightly beaten eggs
1 1/2 c. soft bread crumbs (2 slices)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. shredded cheddar cheese
2 tbsp. chopped onion
2 tbsp. butter, melted

Cook Brussels Sprouts according to package directions; drain. Cut sprouts into fourths and set aside. Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in brussels sprouts. Transfer to a 1 1/2-quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts. Bake uncovered in a 350 degree oven for 35 minutes. Makes 6-8 servings.

1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts

Trim Brussels Sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet melt 1 tablespoon butter with oil over moderate heat. Cook garlic, stirring, until pale golden. Transfer garlic to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, until crisp-tender and undersides are golden brown, about 15 minutes.

Transfer brussels sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet. Cook over moderate heat about one minute, stirring, until pine nuts are pale golden. Spoon mixture over brussels sprouts and sprinkle with freshly ground black pepper. Serves 2 or 3 as a side dish.

Balsamic vinegar is great with brussels sprouts .

1 1/2 pound fresh Brussels Sprouts
2 tablespoons olive oil
2 cloves garlic, peeled and sliced
1 medium onion, peeled and thinly sliced
1/4 cup balsamic vinegar
2 tablespoons butter
Salt & freshly ground pepper to taste

Trim off the stems and remove any limp leaves from the brussels sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched, drained brussels sprouts. Saute a few minutes. Add the vinegar and toss so that all the brussels sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss again.

http://www.squidoo.com/brussels-sprouts

Roasted Brussels Sprouts with Pecans (with or without Gorgonzola Cheese)
(Makes about 4 side-dish servings, recipe can easily be doubled. Original recipe adapted from Pecan Brussels Sprouts from The Blackberry Farm Cookbook, the idea of adding Gorgonzola cheese from Sean of Hedonia.)

Ingredients:
1 lb. fresh brussels sprouts
1/4 cup chopped pecans (or less, original recipe used 1/4 cup for 2 lbs. brussels sprouts, which didn't seem like enough to me)
2-3 tsp. olive oil, plus a bit more to brush the baking dish or roasting pan
salt to taste (original recipe calls for kosher salt but I used sea salt)
fresh ground black pepper to taste
2 tsp. butter (optional, to toss the brussels sprouts, and only if not using the gorgonzola)
2-3 T crumbled Gorgonzola cheese (use more or less to taste, and skip the butter if using Gorgonzola)

Instructions:

Preheat oven to 350F/175C. Brush roasting pan or dish with a small amount of olive oil, using a pastry brush or paper towel. (I used less than a teaspoon of oil for this.)

Trim ends of brussels sprouts if needed, then cut each lengthwise into fourths. Don't worry if some leaves fall off, because the loose ones will get a bit more crispy when they roast and add a lot of flavor. Chop pecans with chef's knife and measure out 1/4 cup or slightly less.

Put quartered brussels sprouts and chopped pecans into a plastic bowl, then toss with olive oil and season with salt and fresh ground black pepper to taste. (I would use a generous amount of salt and pepper since there's no other seasoning. The original recipe called for 1/2 tsp. kosher salt and 1/4 tsp. fresh ground pepper for 1 lb. brussels sprouts. I used sea salt and used a little less salt than that.)

Arrange brussels sprouts and pecans on roasting pan, making a single layer as much as you can. Roast for 30-35 minutes, or until the sprouts are tender and starting to brown on the edges. I stirred several times so different sides of the brussels sprouts would get browned.

You can serve immediately without any butter if desired, or toss with butter or Gorgonzola Cheese before serving. Serve hot. Leftovers can be refrigerated and reheated in a hot oven or toaster oven, but you probably won't have any left!

http://www.kalynskitchen.com/2009/11/recipe-for-roasted-brussels-sprouts.html

smoked salmon rice balls
2 cups warm rice
100 g smoked salmon, cut into small pieces
2 eggs, beaten
1/2 sheet toasted nori, cut into small pieces
100 g cream cheese, cut into small cubes
bread crumbs
salt and pepper to taste
plastic wrap or baking paper
oil for frying

• Gently mix warm rice, toasted nori, smoked salmon, salt and pepper.
• Use plastic wrap or baking paper to make the rice balls. Place 1/8 cup of rice in the middle of the plastic wrap or baking paper mold the rice into a ball shape. Flatten it out a bit and put cream cheese in the middle of the rice. Add more 1/8 cup of rice to cover and form a ball.
• Dip the rice ball into beaten eggs then into breadcrumbs and toss until well coated.
• Deep fry until golden brown. Serve warm with sweet chili sauce.

You must read The Hunger Games by Suzanne Collins.  What an exciting trilogy.