Thursday, November 20, 2008

MENU OF THE WEEK #8

Menu #8 - When you come home at the end of a long, busy day and just want to put on your jammies and curl up on the couch, why not fix breakfast for dinner. This yummy French Toast is perfect comfort food and it's so easy to make, you'll wonder why you don't eat breakfast last more often.

I got the idea to make French Toast this way when I read about dipping the eggy bread in Cap'n Crunch cereal before frying it. I love Cap'n Crunch so much, that I don't even risk buying a whole box and having it around the house. Instead, I thought, how about a crunchy panko crust? I've never once been tempted to sit down and eat a whole box of panko! So I tried it with some Challah bread and I loved the result -- maybe more than Cap'n Crunch. Try it and see what you think. Feel free to leave a comment here if you like it, or especially if you have a French Toast recipe you like even better. I want to taste it if you do!

INSANELY DELICIOUS FRENCH TOAST

Eggs
Milk
Vanilla
Panko
Cinnamon
Challah
Crisco
Butter
Maple syrup
Fresh fruit puree – optional (blueberries, strawberries, raspberries, etc.)

Mix eggs, milk and a good splash of vanilla in a wide, flat bowl. Place Panko is another wide, flat bowl. Sprinkle Panko with cinnamon and mix together. Slice bread in 1-inch thick slices. Melt a little Crisco and butter in a skillet over medium heat. Soak bread slices in egg mixture and then coat with Panko. Fry in skillet until browned on both sides. Keep warm in 200-degree oven until serving with butter, syrup and/or pureed fruit.


SHOPPING LIST for MENU #8
Insanely Delicious French Toast
Bacon, Sausage or Ham
Fresh Fruit


PRODUCE
Fresh fruit - your choice
Melons, pineapple, berries, citrus, bananas, etc.

PANTRY

Vanilla
Cinnamon
Panko
Crisco
Maple Syrup
Challah Bread

MEAT

Bacon, sausage, ham, or Canadian bacon
DAIRY
Eggs
Milk
Butter

Thursday, November 13, 2008

MENU WEDNESDAY #7

Menu #7 - This menu is so good, you'll be looking for excuses to make it often during the coming months. It's a Fall favorite for my group cooking classes and it would be a perfect holiday dinner for family and guests, or a seasonal dinner party. All these recipes can be doubled to serve a group of 10 - 12. For weeknight dinners, this meal can come together quickly by doing the washing, peeling and chopping ahead of time.

I like to substitue my Sugar & Spice Pecans for the nuts in the salad to give it even more flavor. Brandied Cranberry Sauce also makes a nice addition to the meal. Last night I also made up a batch of Kalyn's Spicy Crockpot Sweet Potatoes, just for tasting, and they were a big hit. We also enjoyed Pumpkin Cheesecake from my friend Shannon, who has her own baking business called Sophrona. OK, I can't do everything in a three-hour cooking class -- but the Amaretto Whipped Cream was my idea, and I made it myself!

PEAR, PECAN & BLUE CHEESE SALAD
2 Bartlett pears, cored and sliced lengthwise into thin strips
3/4 c. crumbled Maytag blue cheese
3/4 c. pecan halves, toasted
1 small head of romaine lettuce, torn into pieces OR mixed greens
1/4 c. olive oil
1/4 c. cider vinegar
1 clove garlic, minced
1 tsp. kosher salt
1 tbsp. honey

Mix the pear, blue cheese, pecans and lettuce in a large salad bowl.

To make the dressing: Blend the oil, vinegar, garlic, salt and honey in a small bowl with a wire whisk. Toss the dressing with the salad just before serving.

Variation: I use any pears that are fresh and plentiful for this salad. Feel free to adapt it to any season with whatever is fresh, or what you have on hand, by substituting apples, dried cherries or cranberries, walnuts, almonds, sherry vinegar, balsamic vinegar, etc.

MAPLE GLAZED PORK TENDERLOIN
adapted from Epicurious.com
2 pork tenderloins (12 – 14 oz. each)
1 tbsp. powdered or rubbed sage
1 tbsp. Kosher salt
1 tsp. freshly ground pepper
1 tbsp. butter
1 c. + 3 tbsp. pure Grade B maple syrup or Mrs. Butterworth’s, etc.
1 c. + 2 tbsp. apple cider vinegar
4 tbsp. Dijon mustard
2 tbsp. butter

In a small bowl, whisk together the maple syrup, 1 c. cider vinegar and Dijon mustard to blend; set aside. Rinse pork tenderloins and pat dry. In another small bowl, blend sage, salt and pepper and rub all over the pork. Melt 1 tbsp. butter in large skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook, turning to brown on all sides – about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150 degrees, turning occasionally -- about 10-15 minutes longer (OR place entire skillet with tenderloins into a 350 degree oven for 15 –20 minutes to reach 150 degrees). Transfer tenderloins to a platter; cover to keep warm and make the glaze. Add remaining 2 tbsp. apple cider vinegar to the skillet over medium-high heat to deglaze the pan. Reduce heat to medium-low. Add maple syrup mixture and then pork to the skillet and turn until coated in glaze – about 2 minutes. Remove from heat. Transfer to cutting board and slice into 1-in. thick slices. Stir remaining 3 tbsp. maple syrup and 1 tbsp. butter into glaze. Arrange pork slices on plates or platter. Spoon some glaze over the pork and serve additional glaze in a bowl.

MASHED POTATOES WITH LEEKS AND THYME
adapted from Epicurious.com
3 lbs. Yukon gold potatoes - about 10
6 leeks (white and pale green parts)
6 tbsp. unsalted butter
1 tbsp. fresh thyme leaves
1 c. milk
1/2 c. heavy cream

In an 8-qt. kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes. Remove leek root end, slice down the length of the white and pale green end, and then slice into thin ribbons. While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste. Drain potatoes in a colander. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Mash potatoes to desired texture. Chill for one day for best flavor. Preheat oven to 350° F. Place potato mixture in a baking dish and dot with remaining 2 tbsp. butter. Bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes. Potatoes develop more flavor when refrigerated over night and reheated, but are also quite delicious served when made.

ROASTED BRUSSELS SPROUTS
fresh brussels sprouts
olive oil
kosher salt
freshly ground pepper

Preheat oven to 400 degrees. Trim and cut Brussels sprouts in half lengthwise. Place sprouts on heavy baking sheet and toss lightly with olive oil, salt, and pepper. Turn Brussels sprouts cut side down on the baking sheet. Place in oven and roast for about 10 minutes or until they begin to brown (may also leave in until they are very brown and they will be very sweet and smoky). Remove and serve immediately, or at room temperature.


SHOPPING LIST for MENU #7

Pear, Pecan & Blue Cheese Salad
Maple Glazed Pork Tenderloin
Mashed Potatoes With Leeks and Thyme
Roasted Brussels Sprouts


PRODUCE
Bartlett pears - 2
Romaine lettuce - 2 heads OR mix of lettuces
Garlic - 1 clove
Yukon gold potatoes - 2 lbs./about 8
Leeks - 6
Fresh thyme leaves
Fresh Brussels sprouts

PANTRY
Pecans - 3/4 c.
Olive oil
Apple Cider vinegar - 2 c.
Kosher salt
Peppercorns
Honey - 1 tbsp.
Maple syrub (Grade B or Mrs. Butterworth's) - 1+ c.
Dijon mustard

MEAT
Pork tenderloins - 2 @ 12 - 14 oz. each

DAIRY
Buter - 9 tbsp.
Milk - 1 c.
Heavy Cream - 1/2 c.

Wednesday, November 5, 2008

MENU WEDNESDAY #6

Menu #6 - The menu this week salutes the city of Chicago, Illinois which has given the world much to be proud of -- pizza, brownies, and a President-elect.

Pizza is very much a part of Chicago's food history and culture. Although this pizza dough and sauce are adapted from Martha Stewart, I've always have good luck with the dough, and that's a big help for making it at home. The sauce is so easy and provides a nice flavor base for the toppings of your choice. Because pizza includes all the food groups, it is one of nature's most perfect foods, so all this meal needs is chocolate to make it complete!

I'm not sure whether the story is true that brownies were invented at the Palmer House in Chicago, but this brownie recipe is from my mother-in-law, and she was from Chicago -- and they are my very favorite brownies. I always frost them and cut them really big, just like Lorraine always did when she made them.

From my home in Illinois, to you -- Enjoy!


PIZZA

Makes two round pizzas 12 to 14 inches in diameter

1 cup warm water (about 110°)
1/4 teaspoon sugar
1 package dry yeast (1 tablespoon)
2 3/4 to 3 1/4 cups all-purpose unbleached flour
1 teaspoon salt
1 1/2 tablespoons good olive oil plus more for oiling the bowl
Coarse-grain cornmeal
Pizza Sauce (recipe follows)
12 ounces sliced or shredded mozzarella
Pizza toppings of your choice - pepperoni, Italian sausage, roasted chicken, peppers, onions, olives, tomatoes, mushrooms, Parmesan, goat cheese, etc. Note: all meats should be ready-to-eat or pre-cooked.


1. Pour the warm water into a small bowl. Add the sugar, and sprinkle in the yeast. Using a fork, stir the mixture until the yeast is dissolved and water has turned a tan color. Let yeast stand until creamy and foamy, about 5 minutes. In a food processor, use blade to combine the 2 3/4 cups flour and salt, and pulse 3 to 4 times. Add yeast mixture and 1 1/2 tablespoons olive oil. Pulse until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead four or five turns into a ball.

2. Brush the inside of a medium bowl with olive oil, and place the dough in the bowl, smooth-side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes OR place dough in a bowl covered with plastic wrap and refrigerate overnight for best results. Remove from refrigerator about 10 minutes before rolling dough out for pizzas.

3. Preheat oven to 500 degrees. Place pizza stone of lowest rack or place rack in middle of oven is using a baking pan.

4. Dust rolling surface with flour and roll and shape dough to desired size(s) - two thin crusts, 4 smaller thin crusts, 1 thicker crust. Transfer dough to a pizza peel dusted with cornmeal to transfer to a pizza stone for baking or place dough on a pizza pan or baking sheet. For deep dish pizza, grease a baking pan or cast iron skillet before adding pizza dough.

5. Cover the dough very lightly with pizza sauce or olive oil and then with cheese and toppings.

6. Place pizza in oven and bake for 5 - 10 minutes, depending on size. Deep dish pizza will take longer to bake. Cheese should be melted, but should not be too brown.

PIZZA SAUCE

Makes enough for 2 pizzas

2 tablespoons olive oil
1 two-pound can whole Italian peeled plum tomatoes
1 clove garlic, minced
3/4 teaspoon dried oregano
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper

1. Pour the olive oil into a large skillet, and place over medium heat. Using your hands, squeeze the tomatoes to crush them. Add to the warm olive oil, along with the remaining ingredients. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40 to 50 minutes.

LORRAINE’S BROWNIES with VANILLA ICE CREAM

4 squares (1 oz. each) unsweetened chocolate
1 c. butter
4 eggs
2 c. sugar
1 c. flour
1 c. nuts

Grease a sheet pan and line with parchment paper, extending it over the edges of the pan. Melt chocolate and margarine. Stir in sugar. Add eggs, one at a time and mix. Add in flour and nuts. Pour into a large prepared sheet pan. Bake at 350 degrees for 25 - 35 minutes. Cool in pan, invert pan to remove brownies, peel parchment paper and turn right side up again to add frosting. Spread frosting over brownie before slicing to desired size.

Frosting:
1/4 c. butter
2 squares (1 oz. each) unsweetened chocolate
1 t. vanilla extract
1 t. lemon juice
1/8 t. salt
1 1/2 c. confectioner’s sugar

Melt chocolate and blend with remaining ingredients. Smooth on top of brownies, which have already been sliced in pan. Frosting is not stiff, so brownies lift out of pan better if already sliced before frosting. Serve with vanilla ice cream.


SHOPPING LIST for MENU #6
Pizza

Lorraine's Brownies with Ice Cream


Produce
pizza toppings, your choice - peppers, onions, mushrooms, tomatoes

Pantry Staples
dry yeast - 1 pkg.
sugar - 2+ c.
confectioner's sugar - 1 1/2 c.
flour - 4+ c.
corn meal - 1/4 c. (opt.)
salt - 3 tsp.
pepper - 1/8 tsp.
dried oregano - 1 tsp.
vanilla - 1 tsp.
lemon juice - 1 tsp.
unsweetened chocolate - 6 1-oz. squares
pecans or walnuts - 1 c.
olive oil - 4 tbsp.
whole Italian tomatoes - 1 large can
pizza topping, your choice - olives

Meat
pizza toppings, your choice - pepperoni, sausage, roasted chicken, etc.

Frozen Foods
premium vanilla ice cream - 1/2 gal.

Dairy
mozzarella cheese - 12 oz.
pizza toppings, your choice - Parmesan, feta cheese, goat cheese
eggs - 4
butter - 2 sticks