Onion Dip from Scratch

Read more…

Curried Butternut Squash Soup

Ellie Krieger recipe

Read more…

Tags: butternut

Potato Latkes with Tomatoes and Zucchini

Ingredients

TOMATO STOCK:

1 tablespoon/15ml olive oil
2 carrots, chopped
2 celery ribs, chopped
1 onion, chopped
3 tablespoons/45ml ketchup

1 tablespoon/15ml peppercorns
12 large tomatoes, halved
3 heads garlic, halved horizontally
3 bunches fresh basil
1 bunch fresh parsley

ROASTED TOMATOES:

2 cups/500ml cherry tomatoes
1 tablespoon/15ml olive oil

4 fresh thyme sprigs
Salt and freshly ground black pepper

ZUCCHINI:

2 tablespoons/30ml olive oil
2 zucchini, cut into very small dice
1 shallot, finely chopped
Salt and freshly ground black pepper

2 tablespoons/30ml butter
1 bunch fresh chives, finely chopped
1 bunch fresh parsley, chopped

LATKES:

4 to 6 Yukon gold potatoes, cooked until tender but still firm
1 onion, finely chopped
1/2 cup/125ml finely chopped fresh chives
2 eggs, beaten

1 teaspoon/5ml cayenne
Salt and freshly ground black pepper
Canola or olive oil, for frying

SERVING:

Soft ricotta cheese

Fried eggs, sunny-side up

Directions

For the tomato stock: Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain.
For the roasted tomatoes: Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.
For the zucchini: Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.
For the latkes: Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.
Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.
Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.

Homemade Twin Loaves

This is a Sue Fraunaffle recipe from Corona.

Read more…

Mrs Krepp’s Cranberry Bread

This recipe is from Mrs Krepps kindergarten class in Placentia.  It’s become a Christmas tradition at our house. Read more…

Dutch Carrot Bread

• 2 c flour
• 1 1/2 c sugar
• 1 tsp cinnamon
• 2 tsp baking soda
• 1 tsp salt
• 1 1/2 c oil
• 3 eggs, beaten
• 1 c chopped walnuts
• 2 tsp vanilla
• 2 c finely grated carrots

Sift dry ingredients together and add remaining ingredients.  Mix well.  Pour into 2 lightly greased 8 1/2 by 4 1/2 loaf pans.

Bake at 350 degrees for 50-60 minutes.  Allow to cool 10 minutes before removing from pans.

Chicken Marsala (Creole Style)

Ingredients
•1/2 cup all-purpose flour
•1 tablespoon Essence, recipe follows
•2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
•1 tablespoon olive oil
•4 tablespoons butter
•3 cups sliced mushrooms (cremini, oyster, shiitake)
•3/4 cup Marsala
•1 cup chicken stock
•Salt and freshly ground black pepper
•Chopped chives, for garnish
Directions
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
Essence (Emeril’s Creole Seasoning):
•2 1/2 tablespoons paprika
•2 tablespoons salt
•2 tablespoons garlic powder
•1 tablespoon black pepper
•1 tablespoon onion powder
•1 tablespoon cayenne pepper
•1 tablespoon dried leaf oregano
•1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
.

Tuscan Beef Stew

Ingredients

Stew: 3 tablespoons olive oil

• 1 red onion, cut into medium dice
• 3 carrots, peeled and cut into 1/2-inch pieces
• 3 stalks celery, cut into 1/2-inch pieces
• 2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes
• 2 1/2 cups dry red wine
• 8 sprigs fresh thyme
• 3 medium tomatoes, halved
• Salt and freshly ground black pepper

Directions

For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.

Chicken Enchiladas in White Sauce

1/4 cup butter

1/4 cup flour

2 cups chicken stock (or canned broth)

8 ounces sour cream

8 ounces chopped green chilies, undrained

1/4 teaspoon cayenne pepper

3 cups chopped cooked chicken breasts

1 small onion, finely chopped

2 cups monterey jack cheese (or more)

8 flour tortillas

Directions:

1In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.

2Add sour cream, green chilies and cayenne. Remove from heat.

3In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.

4Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.

5Pour remaining sauce on top.

6Bake at 350 for 30 minutes, covered.

7Remove from oven, take off foil and sprinkle cheese over top.

8Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.

Spicy Parmesan Green Beans and Kale

Giada de Laurentiis recipe

Tags: Add new tag, Tested and approved by Nicki