2 March 2011 Meyer Lemon Tart

Meyer Lemon Tart

March 2, 2011 By

Meyer Lemon Tart

I got inspired to create this recipe after buying a bag of beautiful Meyer lemons at the market.  I combined the flavors of my Zesty Key Lime Tart with my family’s traditional lemon pie to create a refreshing, satisfying desert that’s simple to make yet beautiful to serve to company.

Ingredients

  • Juice from 2 Meyer lemons, about 1/2 cup
  • Peels from 2 Meyer lemons (okay to have some pith)
  • 1 1/2 cups granulated sugar
  • 1 stick, 8tbsp butter, cut into cubes
  • 4 eggs
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 9-inch tart crust, pre-baked

Directions

  1. Preheat the oven 350 degrees.
  2. In the bowl of a food processor, add lemon juice, lemon peels, sugar and butter. Run the processor until the lemon peels are fully pureed, about 2 minutes. Add the eggs, cornstarch and salt and pulse for about 30 seconds.
  3. Place the baked tart crust in its pan on a cookie sheet.  Pour the tart filling into the baked tart crust until nearly full, you may have leftover liquid that you can discard.
  4. Bake for 35 minutes, until no longer jiggly and until lightly golden.
  5. Allow to cool for 15 minutes then unmold tart.

Notes: Tart can be served at room temperature or chilled – I prefer chilled.  This recipe would be great with key limes also.

 

Filed Under: American, Desserts, Fruits Tagged With: , , ,
2 March 2011 Simple Tart Crust

Simple Tart Crust

March 2, 2011 By

Tart Crust

Ingredients

  • 1/2 cup powdered sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 sticks, 12 tbsp, butter, frozen and cut into small cubes
  • 1 egg, slightly beaten

Directions

  1. In the bowl of a food processor, pulse the sugar, flour and salt. Add the butter cubes to the flour mixture and pulse until the butter is incorporated and looks like coarse oatmeal, about 30 seconds.  Add the egg and pulse for about 15 seconds to fully incorporate.
  2. Turn the dough out onto a large piece of shrink wrap and lightly knead the dough until all dry ingredients are incorporate – do not overwork the dough! Flatten the dough into a disk using the shrink wrap as a guide and chill in the refrigerator for an hour.
  3. Lightly coat a 9-inch tart pan with a removable bottom with cooking spray (could also butter).
  4. Place a large sheet of shrink wrap on a work surface, top with the chilled dough disk then cover the disk with a second piece of shrink wrap.  Using a rolling pin, roll out the dough into a 12-inch round (fear not if you get cracks at this stage).  Remove the top piece of shrink wrap and turn dough into the tart pan using the bottom piece of shrink wrap as an aid.  Remove the shrink wrap and press dough into the pan lightly with fingertips, repairing any cracks in dough. Trim overhanging dough with a sharp knife creating a clean edge.  Using a fork, dock the crust all over, including the edge.
  5. Freeze the crust for 30 – 60 minutes.  Preheat oven to 375 degrees.
  6. Place the frozen tart pan on a cookie sheet and bake for 30 minutes, until lightly golden.  Using the back of a spoon, flatten any part of the crust that might have puffed out during baking.
  7. Fill the crust with your favorite topping.
Filed Under: Desserts, French Tagged With: , , ,

5 Recipes to Treat Your Valentine To

February 14, 2011 By

Gnocchi with Butternut Squash

Need some inspiration for a romantic meal this Valentine’s Day (or any old day)?  Thought I’d share some of the recipes I’ve made recently that have earned me rave reviews.

5 recipes to treat your Valentine to:

  1. Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce
  2. Porcini Mushroom and Lobster Macaroni and Cheese
  3. Ragu alla Bolognese (Bolognese Sauce)
  4. Grilled Salmon in Grape Leaves
  5. Red Velvet Cake with Chocolate-Covered Strawberries

Whichever dish you decide to prepare for your loved one(s) this Valentine’s Day, I hope your meal is paired with love.

Veronique

Filed Under: American, Desserts, Entrees, Fish, Greek, Italian, Mushrooms, Other Neat Things, Pasta, Starters, Vegetables Tagged With: ,
14 February 2011 Red Velvet Cake with Chocolate-Covered Strawberries

Red Velvet Cake with Chocolate-Covered Strawberries

February 14, 2011 By

Red Velvet Cake with Chocolate-Covered Strawberries

There are many theories as to the true origin of the Red Velvet Cake.  Whether you believe it to be a southern traditional devil’s food cake tinted red with beet juice, a northern one dating back to the 1950s when Pillsbury Bake-Off contests were held at the Waldorf-Astoria and where the cake was possibly introduced or one first served at Eaton’s department store, and named Lady Eaton, in Canada, one thing is certain, this cake is loved by all.

My first try at this cake dates back to the early 1990s when I realized someone had switched the tiny bottle of red food coloring with a green one in a kit of four mini bottles.  This left me with only one small red bottle that resulted in my cake being Pepto-Bismol pink.  These days, one can find red food coloring in 1-ounce bottles that simplify the process.

Red Velvet Cake Ingredients

Ingredients:

  • 2 1/2 cups cake flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tbsp unsweetened cocoa powder
  • 2 ounces red food coloring
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1 cup buttermilk
  • 1 tsp white vinegar
  • 1 tsp baking soda

Directions:

  1. Preheat oven to 350 degrees. Using cooking spray or a bit of softened butter, coat two 9-inch round cake pans.
  2. In a medium bowl, combine the flour, salt and baking powder.
  3. In a small bowl, blend the food coloring and cocoa powder with a teaspoon to create a smooth mixture.
  4. In the bowl of an electric mixer, cream the sugar and the butter until light and fluffy, about three minutes, scraping down the sides of the bowl with a rubber spatula every minute.
  5. Add the eggs to the butter mixture, one at a time, mixing well after each one.
  6. Add the food coloring mixture and mix well, about 1 minute, scraping down the sides of the bowl with a rubber spatula.
  7. Add half of the flour mixture to the creamed butter mixture, then add half of the buttermilk. Add the rest of flour mixture, then the rest of the buttermilk.  Be sure to scrape down the sides of the bowl with a rubber spatula to ensure the batter in completely blended without white streaks of batter.
  8. In a small bowl, combine the vinegar and the baking soda with a teaspoon to form a bubbly mixture.   Add the mixture to the cake batter and stir gently until just combined.
  9. Pour half of the batter evenly in each cake pans and place them in the preheated oven. Bake for 25-30 minutes.
  10. Cool the cakes in their pans for 10 minutes then remove the cakes from the pans and allow to cool completely on wire racks.
  11. Using a serrated knife, slice each cake in half horizontally.  Place one of the 4 cake slices on a large platter or cake stand, and cover with a thin layer (about 1/2 cup) of Cream Cheese Frosting using an offset spatula or butter knife.  Repeat process with the remaining 3 slices, ensuring that the top layer is the flattest slice – this will ensure a smooth surface for the finished cake.
  12. Crumb coat the entire cake with a thin layer of frosting (about a cup) then refrigerate for 30-60 minutes.  Finish frosting the cake with the rest of the frosting then refrigerate.  Serve within a day at room temperature.

Notes: To be extra festive, I dipped large strawberries into 3 ounces of dark chocolate that I microwaved in a small bowl for 90 seconds, stirring every 30 seconds.

Filed Under: American, Canadian, Desserts Tagged With: ,
14 February 2011 Super Simple Cream Cheese Frosting

Super Simple Cream Cheese Frosting

February 14, 2011 By

Red Velvet Cake Inside

This cream cheese frosting is simple to make and is perfect on a carrot cake or a red velvet cake.

Ingredients:

  • 1/2 cup (1 stick) butter, at room temperature
  • 16 ounces (2 8-ounce packages) cream cheese, at room temperature
  • 1 tsp pure vanilla extract
  • 3 cups powdered sugar, sifted

Directions:

  1. In the bowl of an electric mixer, cream the butter and cream cheese until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula every minute.  Incorporate the vanilla.
  2. Turn off the mixer and add the powdered sugar.  Turn mixer on low and blend until the powdered sugar has been incorporated, about 2 minutes, again scraping down the sides of the bowl with a rubber spatula.
  3. Use the frosting right away or refrigerate, covered, until ready to use.  To use refrigerated frosting, bring to room temperature then stir thoroughly using a wooden spoon.

Yield: This frosting can cover a 2-tier, 9-inch cake or 24 cupcakes.

Filed Under: American, Cheese, Desserts Tagged With: , , ,
9 February 2011 Best Meatloaf Recipe – Ever

Best Meatloaf Recipe – Ever

February 9, 2011 By

Martha's Meatloaf

If you’ve seen me cook, you know that I mostly use the “throw a little of this and a little of that” in the pan mentality.  Even when I use a family recipe as a guideline, I modify the ingredients, measurements and techniques to make the final dish my own (okay, I follow my grandma’s meat sauce recipe to the letter).

With this in mind, I tested Martha Stewart’s Meatloaf 101 recipe years ago and have never veered off from the original – it’s simply the best meatloaf I’ve ever eaten.  It’s all that a meatloaf should be: comforting, moist with a caramelized, crusty topping.  I’m willing to be proven wrong if you feel your favorite meatloaf recipe is better than this one.

Martha Stewart Meatloaf 101 (first published January 2006)

Ingredients:

  • 4 slices white bread, torn into pieces
  • 1 3/4 pounds ground beef
  • 3/4 pound ground pork
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup fresh flat-leaf parsley
  • 1 large egg
  • 3/4 cup ketchup
  • 4 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons packed light-brown sugar

Directions:

  1. Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.
  2. Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
  3. In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
  4. Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

Yields 8-0 servings.

Filed Under: American, Beef, Entrees Tagged With: , ,
6 February 2011 Asian Meatball Stew

Asian Meatball Stew

February 6, 2011 By

Asian Meatballs

My dad’s mother, Antoinette, raised 10 kids on limited financial resources and managed to provide healthy meals while stretching her food budget.  Even now, if someone happens to stop by her home unexpectedly around lunchtime, she keeps them for a meal consisting of a soup, salad, entrée and dessert!  At the young age of 87, Grandma’s finally sharing some of her family-favorite recipes, and here’s one for Asian Saucy Meatballs that she serves over white rice.

Meatball Ingredients:

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large onion, chopped
  • 1 tsp Chinese 5 Spice powder
  • ½ tsp each salt and pepper
  • 12 saltine crackers, crushed

Sauce Ingredients:

  • 1 12-ounce bottle chili sauce
  • 1 cup water
  • ¼ cup brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp mustard, yellow or Dijon

Meatball Directions:

  1. In a large bowl, combine all the ingredients and form golf ball-size meatballs.
  2. Place meatballs in a single layer in an oven-proof dish.

Sauce Directions:

  1. Heat oven to 350 degrees.
  2. In a medium bowl, whisk all the ingredients.
  3. Pour sauce over the meatballs, cover dish with aluminum foil and bake for 1 hour.

    Uncooked Meatballs

  4. Serve over white rice.

6 servings, about 20 meatballs.

Note: Finished product freezes well.  Recipe can be made in a slow cooker – cook meatballs in sauce on low for 6-8 hours.  You’ll see from the uncooked meatballs photo that the onions are roughly chopped.

Filed Under: Asian, Canadian Tagged With: , , ,
3 February 2011 Ragu alla Bolognese (Bolognese Sauce)

Ragu alla Bolognese (Bolognese Sauce)

February 3, 2011 By

Ragu alla Bolognese

This comforting sauce is best served with rigatoni or gnocchi and would be delicious in a lasagna.

Ingredients:

  • 1/4 cup olive oil
  • 3 medium carrots, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 3/4 pound ground beef (20% fat)
  • 2-28 ounce can Italian-style tomatoes, chopped
  • 1-6 ounce can of tomato paste
  • 1 cup red wine
  • 1 cup chicken or veal broth
  • 1 bay leaf
  • 1/2 tsp each, dry oregano and basil
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions:

  1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 10 minutes, stirring frequently.
  2. Increase medium-heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
  3. Add tomatoes, tomato paste, wine, broth and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.

6 Servings.

Notes:  It’s fine to replace veal with beef if you prefer.  You could use white wine instead of red wine.  This sauce freezes very well, so feel free to double up the recipe!

Filed Under: Beef, Entrees, Italian, Pasta, Pork, Veal, Vegetables Tagged With: , , ,
11 January 2011 Chicken Thighs with Bacon in Riesling

Chicken Thighs with Bacon in Riesling

January 11, 2011 By

Chicken Thighs with Bacon in Riesling

While I hate using a Riesling I enjoy drinking in this recipe, the flavor of the sauce when I’ve used Finger Lakes Riesling’s been outstanding.  Don’t have Riesling on hand, don’t fret!  Sauvignon Blanc, Pinot Grigio or another dry wine would work great also.

Ingredients:

  • 6 boneless, skinless chicken thighs
  • 2 tbsp all-purpose flour
  • 2 tsp. vegetable oil
  • 3 slices of thick-cut bacon, diced
  • 2 medium leeks, chopped, washed and patted dry
  • 3 medium carrots, diced
  • 1 medium Spanish onion, diced
  • 1 tsp. dried thyme
  • ½ tsp. each salt and pepper
  • 3 ½ cups ( 1-750 ml bottle) white wine, preferably Riesling
  • 1 cup chicken broth
  • ½  cup crème fraiche or sour cream

Directions:

  1. Heat oven to 350 degrees.
  2. Place chicken on a plate, sprinkle with flour then shake off excess.
  3. Heat oil in a large, heavy-bottom saucepan or Dutch oven on medium-high heat.  Add bacon and cook until browned and crispy, about 4-5 minutes.  Add chicken and brown on all sides, then remove the bacon and chicken from the pan to a plate.
  4. Add the leeks, carrots and onion to the saucepan, turn heat to medium and cook vegetables, stirring often, until softened, about 10 minutes.
  5. Return the chicken pieces and the bacon to the pan with the vegetables.  Add the thyme, salt, pepper, wine and broth.  Stir gently to combine, cover and transfer to the oven and bake for 45 minutes.
  6. Remove pan from the oven and stir in the crème fraiche to the chicken mixture to combine and create a thick sauce.  Serve over white rice.

6 Servings.

Filed Under: American, Chicken, Entrees, Vegetables Tagged With: , , ,
6 January 2011 Boiled Cookies by Chris

Boiled Cookies by Chris

January 6, 2011 By

Photo By Chris Absheer

This simple yet delicious cookie recipe is the brainchild of St Louis Food & Wine Chickie friend Chris Absheer (here with adorable grandson Mikey).  What could be better than cookies you can enjoy WITHOUT baking!?

Ingredients:

  • 2 cups granulated sugar
  • 1/2 cup whole milk
  • 1/4 cup butter
  • 3 tbsp unsweetened cocoa powder
  • 1/2 cup creamy peanut butter
  • 2 cups old-fashioned oats
  • 1 teaspoon pure vanilla extract

Directions:

  1. Put sugar, milk, butter and cocoa powder in a heavy saucepan and bring to a boil over medium-high heat.  Boil for one minute.
  2. Remove from heat and quickly add peanut butter, oats and vanilla.  Stir well to combine the ingredients.
  3. Drop the cookie batter by teaspoonfuls onto wax paper.  Let stand 30 minutes before serving.

Yields 3 dozen cookies.

Filed Under: American, Chocolate, Desserts Tagged With: , , , ,
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