Double Chocolate Black Walnut Cookies

Posted on April 8, 2011 by Sandy

Modified from Martha Stewart’s Recipe:
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract lor black walnut extract
1/4 teaspoon instant expresso (optional)
1/2 cup finely chopped black walnuts

Directions
1.Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped vegan chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

2.Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.

3.Using a 1 1/2-inch ice cream scoop, drop dough onto
parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 12-13 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

For more delicious vegan recipes like this one, be sure to check out the wide variety of recipes on janeunchained.com.

Posted in Cookies, Dessert - Eat dessert first, Life is uncertain | Tagged , , | Leave a comment

Carrot Casserole

Posted on April 8, 2011 by Sandy

Ingredients:
2 cups carrots
1 cup sugar
1/4 tablespoon flour
1/4 teaspoon baking powder
1 stick butter, softened
2 eggs
cinnamon

Directions:
Clean carrots and slice–no need to peel. Cook and mash carrots (easy to do in food processor but takes awhile to cook the carrots so plan accordingly.) Add remaining ingredients. Pour into 1 1/2 quart casserole dish. Cook at 350 for 50 minutes until set in the middle.

Posted in Eat your vegetables, Side Dishes | Tagged , | Leave a comment

Garlic Parmesan Monkey Bread

Posted on April 7, 2011 by Sandy


•2 containers (7.5 Oz. Container) Pillsbury Country Style Biscuits (20 Biscuits)
•5 Tablespoons Johnny’s Great Caesar Garlic Spread And Seasoning
•½ cups Italian Cheese Blend, Finely Shredded
•5 Tablespoons Butter, Melted

Preparation Instructions
Preheat oven to 375°F. Prepare a pan with a light coating of cooking spray.

Take individual biscuits and slice each in half, making half disks. In a small bowl, add garlic seasoning. Roll biscuit pieces in garlic seasoning until evenly coated.

Place coated biscuits into the baking pan to form a bottom layer. Sprinkle with 1/3 of the cheese, working the cheese in between the biscuits. Repeat for the 2nd layer of biscuits, using half of the remaining cheese.

In a microwave safe bowl or cup, melt butter for 20-30 seconds on high. Top monkey bread with remaining cheese. Pour butter over all of the biscuits, being sure to cover each one.

Place in the oven and bake for 22-25 minutes (depending on your oven). The biscuits should be firm when they have finished baking. Allow to cool for 5-10 minutes before inverting onto a serving dish.

Pull apart to enjoy!

Posted in Bread, Italian Restaurant, My Bakery | Tagged , , | Leave a comment

Roasted Asparagus

Posted on April 7, 2011 by Sandy

Ingredients

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Freshly grated parmesan (optional)

Directions
Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Posted in Eat your vegetables, Fan Favorites | Tagged | Leave a comment

Grilled Rack of Pork

Posted on April 4, 2011 by Sandy


Grilled Rack of Pork with Rosemary, Garlic and SageServing Size: 10 (just 8 if they’re really big eaters)

7 pounds rack of pork (8 ribs)
1/4 cup fresh rosemary — chopped fine
2 tablespoons sage — rubbed (dry)
3 cloves garlic — minced
2 teaspoons kosher salt
2 1/2 tablespoons olive oil

1. Several hours before you wish to cook the meat, dry it well with paper towels.
2. In a small bowl combine the finely minced rosemary, dried sage, minced garlic and salt. Add olive oil and stir.
3. Pour a small amount of olive oil into your hands and massage all over the rack of pork, then gently press on the herb mixture.
4. Place roast on a dish or pan and place it in the refrigerator, uncovered, for 2-4 hours.
5. Allow meat to warm to room temperature for about 30 minutes before proceeding.
6. Preheat grill to high and sear all sides of the pork, fat side down first. Try not to burn any sides of the roast (the fat will drip off and may cause flare-ups). Move roast to indirect heat, fat side up, reduce grill interior temp to about 300° and allow meat to roast for 45 minutes to an hour. Use a meat thermometer inserted between the center ribs (don’t touch bone with the probe) until the meat reaches 135°.
7. Remove meat to a cutting board and loosely tent with foil for about 15 minutes, then slice and serve.

Posted in Fan Favorites, Fire and Smoke, Pork | Leave a comment

Grilled Lamb Chops

Posted on April 4, 2011 by Sandy

Rack of Lamb

Start the BBQ and get ‘er hot.
Make the honey mustard thyme sauce and spread over the lamb.
1/4 cup mustard, 1/8 cup honey, 2 T thyme, salt and pepper

Sear lamb on the hot side of the fire until grill marked nicely. Move to the 200 to 225 degree side of the grill. If you have the type of BBQ that has a smoker side, move it over there. Cook ’til medium rare. (about 10 degrees before ready because it will continue to cook.) Remove from grill and wrap in foil to keep warm. Let rest for 15-20 minutes.

Cut into separate chops and serve immediately upon slicing!

Posted in Fire and Smoke, Lamb | Leave a comment

Sugar Cookies

Posted on March 24, 2011 by Sandy

Sugar Cookies

1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 egg
1 ½ tsp clear vanilla extract
½ tsp no color almond extract
2 ¾ cups all purpose flour
2 tsp baking powder
1 tsp salt

Preheat oven to 400 degrees. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches wide and 1/8 inch thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until lightly browned. Makes about 3 dozen cookies. Recipe may be doubled.

Posted in Cookies | Tagged , , , | Leave a comment

Butternut Squash Ravioli with Brown Butter Sage

Posted on March 19, 2011 by Sandy

Recipe (Modified from a recipe in Gourmet, 1997)

Filling:
2 c. roasted butternut squash
1 medium onion, chopped (about 1 1/2 cups)
1 T. fresh chopped
1 tablespoon unsalted butter
1 garlic clove, minced
3 ounces aged goat cheese, grated or you can use parmesan

Sauce:
1 stick (1/2 cup) unsalted butter
1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse
1 T. chopped fresh sage

Make filling:
Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.

While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute. Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.

Sauce:
In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.

Cook ravioli in 3 batches in gently boiling either 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.

Read More http://www.epicurious.com/recipes/food/views/Butternut-Squash-Sage-and-Goat-Cheese-Ravioli-with-Hazelnut-Brown-Butter-Sauce-14287#ixzz1020wDfGW

Pasta (Tyler Florence):
2 c. flour
1 t. salt
3 eggs
2 T. Extra Virgin Olive Oil

To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax

Posted in Italian Restaurant, Vegetarian | Tagged , , , , | Leave a comment

Irish Soda Bread

Posted on March 18, 2011 by Sandy

Ingredients

This recipe is from Ina Garten.

4 cups all-purpose flour, plus extra for currants (You can substitute up to 1 cup of whole wheat flour for 1 cup of white.)
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants

Directions
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

This recipe is like a big biscuit, so don’t over knead or mix too much!

Cool on a baking rack. Serve warm or at room temperature.

Posted in Bread | Tagged , , , , | Leave a comment

Mustard Tarragon Butter Sauce with Grilled Chicken or Fish

Posted on March 10, 2011 by Sandy

Mustard Tarragon Butter Sauce
for a lower calorie version read further on.

Serve with Grilled Chicken or Broiled Fish or Asparagus over mixed gourmet greens.
Good for you!

8 oz butter or 1/2 olive oil and 1/2 butter
3 T minced shallots
½ cup dry vermouth
4 T heavy cream
1.5 oz Glace de Poulet Gold (condensed chicken stock)
¼ t Dijon Mustard
½ tsp chopped fresh tarragon leaves or 1/2 tsp of chopped sage and I hear fresh thyme is equally delicious. Choose one.
Salt and white pepper
Variations: you can add sauted onions (1 small yellow onion) and you can also add 1 cup sauted mushrooms.

Melt 2 T butter in a skillet over medium-high heat. Add shallots and sauté until transparent. Add vermouth and reduce until almost all liquid is evaporated. Pour in cream and boil to reduce by half. Whisk in the Glace de Poulet Gold until dissolved. Add mustard and tarragon then reduce the heat to low and whisk in remaining butter 1 T at a time, stirring constantly to incorporate each addition. Season to taste with salt and pepper and serve.

If you want a reduced calorie version, try this:
Yield: 4 servings (serving size: 1 breast half, 1 cup greens, and about 2 tablespoons sauce) only 271 calories per serving according to cooking light.

3 tablespoons minced shallots
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1/2 teaspoon sugar
4 cups gourmet salad greens
Preparation
1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.

2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.

Want a faster and lighter calorie version for a marinade? Try Val Fender’s version from bling.
So good on grilled chicken. Amazingly tasty flavor, but not overpowering. Works well as a marinade and grilling sauce.

Prep time 5 minutes
Cooking time 2 minutes
Servings

Ingredients
1 cup buttermilk
1 Tbsp leaf dried tarragon
1 cup Dijon mustard
2 Tbsp chopped dried parsley
pinch salt

Instructions
Combine buttermilk and tarragon in small sauce pan over medium heat. Heat just until the buttermilk is warm but not hot. Remove from heat. Add mustard and parsley and whisk to combine. Allow to cool before putting over raw meat. Store in airtight container in the refrigerator.

Posted in Chicken, Ocean's Best Seafood, Sauces | Tagged , , , , , , , | Leave a comment