Mexican Casserole
Ingredients:
10 eggs
1/2 cup unbleached all purpose flour
1 teaspoon baking powder
1 pint small-curd cottage cheese
4 cups shredded Monterey jack cheese (1 pound)
4 tablespoons butter, melted
1/2 teaspoon salt
2 (4 ounce) cans green chiles, diced
Serves 6
Preparations:
1. Preheat oven to 350 degrees. Butter a 9 X 13 inch baking dish.
2. Beat the eggs in a large bowl. Add the flour, baking powder, cottage cheese, jack cheese, butter and salt to blend. Stir in the chiles. (I used the food processor to shred the cheese, so since it was already dirty, I removed the cheese and put the eggs and other ingredients in the processor to mix them up well because I wasn't sure about cottage cheese curds in the final product. Then I stirred in the cheese and chiles.)
Spoon the mixture into the baking dish and bake for 35 minutes or until set. Let rest for 5-10 minutes before serving.
From The Fresh Egg Cookbook by Jennifer Trainer Thompson
I liked that this recipe uses simple ingredients that I would often have in my pantry anyway. I think I will experiment with adding other ingredients such as corn and maybe trying cheddar cheese. Spinach and feta anyone?
Tuesday, February 5, 2013
Monday, November 1, 2010
Praline Bars
Makes 60 bars, Prep 20 min., Cook 15 minutes
15 graham cracker sheets ( a sheet is a whole perforated but unbroken cracker stacked and wrapped)
3/4 cup chopped pecans
1 3/4 cup firmly packed brown sugar
1 cup (2 sticks) butter
1/2 cup semisweet chocolate morsels
1/2 cup white chocolate morsels
Separate each graham cracker sheet into 4 crackers (I found that using a serrated knife along the perforation made the neatest cut). Place in lightly greased 15X10 inch jelly roll pan. Sprinkle chopped pecans over graham crackers.
Bring brown sugar and butter to a boil in a saucepan over medium high heat. Boil 2 minutes. Pour brown sugar mixture over graham crackers in pan.
Bake at 350 degrees for 10 minutes. Quickly remove graham crackers to wax paper using a spatula. Rearrange any pecan pieces that fell off while sugar is still warm and pliable. Let cool completely.
Microwave chocolate morsels in a zip lock baggie at 30 seconds intervals until melted. Snip end off of baggie and drizzle over cooled bars. Repeat with white chocolate. Store after chocolate has set. These keep and freeze well.
15 graham cracker sheets ( a sheet is a whole perforated but unbroken cracker stacked and wrapped)
3/4 cup chopped pecans
1 3/4 cup firmly packed brown sugar
1 cup (2 sticks) butter
1/2 cup semisweet chocolate morsels
1/2 cup white chocolate morsels
Separate each graham cracker sheet into 4 crackers (I found that using a serrated knife along the perforation made the neatest cut). Place in lightly greased 15X10 inch jelly roll pan. Sprinkle chopped pecans over graham crackers.
Bring brown sugar and butter to a boil in a saucepan over medium high heat. Boil 2 minutes. Pour brown sugar mixture over graham crackers in pan.
Bake at 350 degrees for 10 minutes. Quickly remove graham crackers to wax paper using a spatula. Rearrange any pecan pieces that fell off while sugar is still warm and pliable. Let cool completely.
Microwave chocolate morsels in a zip lock baggie at 30 seconds intervals until melted. Snip end off of baggie and drizzle over cooled bars. Repeat with white chocolate. Store after chocolate has set. These keep and freeze well.
Tuesday, November 17, 2009
Nutty Warm Brussels Sprouts Salad
From October 2009 Cooking Light magazine. Even my teenage son liked these. People who said they didn't like brussel sprouts asked for the recipe, so here it is. And you can eat as much as you want - only 71 calories for 3/4 cup.
1 1/2 teaspoons extra-virgin olive oil, divided
1 garlic clove, minced
1/3 cup fresh breadcrumbs
3/4 pound Brussels sprouts, trimmed and halved, about 8 cups
1/4 teaspoon salt (or to taste)
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoon finely chopped walnuts, toasted
1/2 ounce shaved Asiago cheese (you Parmesan if that's what you have in the fridge, but use the fresh and grate it yourself)
1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden (don't let it get too brown or it will be bitter), stirring constantly. Add breadcrumbs (pulse 1 slice of bread in food processor); cook 1 minute or until lightly browned, stirring constantly. Transfer garlic mixture to a small bowl.
2. Separate leaves from Brussels sprouts; quarter cores. Heat remaining 1/2 teaspoon oil over medium heat. Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp tender, stirring frequently. Remove from heat; toss with breadcrumb mixture, salt and pepper. Top with walnuts and cheese. 6 servings
Note: If you had this at the marriage seminar, I halved brussels sprouts, tossed with oil and roasted in the oven for 20 minutes because I had so many. The key is to keep them crisp tender to keep the taste mild and browning them either in pan or oven brings out a nutty sweetness.
1 1/2 teaspoons extra-virgin olive oil, divided
1 garlic clove, minced
1/3 cup fresh breadcrumbs
3/4 pound Brussels sprouts, trimmed and halved, about 8 cups
1/4 teaspoon salt (or to taste)
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoon finely chopped walnuts, toasted
1/2 ounce shaved Asiago cheese (you Parmesan if that's what you have in the fridge, but use the fresh and grate it yourself)
1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden (don't let it get too brown or it will be bitter), stirring constantly. Add breadcrumbs (pulse 1 slice of bread in food processor); cook 1 minute or until lightly browned, stirring constantly. Transfer garlic mixture to a small bowl.
2. Separate leaves from Brussels sprouts; quarter cores. Heat remaining 1/2 teaspoon oil over medium heat. Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp tender, stirring frequently. Remove from heat; toss with breadcrumb mixture, salt and pepper. Top with walnuts and cheese. 6 servings
Note: If you had this at the marriage seminar, I halved brussels sprouts, tossed with oil and roasted in the oven for 20 minutes because I had so many. The key is to keep them crisp tender to keep the taste mild and browning them either in pan or oven brings out a nutty sweetness.
Friday, November 13, 2009
Pumpkin Cheesecake
This is an oft requested recipe and perfect for the Holidays. I promise guests will get quiet while they are eating this. (November Gourmet 1990)
Serves 12-14
For Crust:
3/4 cup graham cracker crumbs ( from 5 rectangles)
1/2 cup pecans (1 3/4 ounces), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled
For Filling:
1 1/2 cups canned solid-pack pumpkin (such as Libby's)
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon or bourbon liqueur, optional (I omit)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature
For Topping:
2 cups sour cream (20 ounces)
2 tablespoons granulated sugar
1 tablespoon bourbon or bourbon liqueur, optional
Garnish:
Pecan halves
1. Make crust: Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan - a nifty trick to remember), then lock on side and butter pan.
2. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, the chill crust 1 hour.
3. Make filling and bake: Put oven rack in middle position and preheat oven to 350 degrees. Whisk pumpkin, eggs, brown sugar, cream, vanilla and liqueur (if using) in a bowl until combined.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger and salt in a large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
4. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50-60 minutes.
5. Transfer to a rack and cool 5 minutes. (Leave oven on)
6. Make topping: Whisk together sour cream, sugar and liqueur (if using) in a bowl, then spread on top of cheesecake, arrange pecan halves around edge if desired, and bake 5 minutes.
7. Cool cheesecake completely in pan on rack, about 3 hours.
Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Serves 12-14
For Crust:
3/4 cup graham cracker crumbs ( from 5 rectangles)
1/2 cup pecans (1 3/4 ounces), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled
For Filling:
1 1/2 cups canned solid-pack pumpkin (such as Libby's)
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon or bourbon liqueur, optional (I omit)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature
For Topping:
2 cups sour cream (20 ounces)
2 tablespoons granulated sugar
1 tablespoon bourbon or bourbon liqueur, optional
Garnish:
Pecan halves
1. Make crust: Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan - a nifty trick to remember), then lock on side and butter pan.
2. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, the chill crust 1 hour.
3. Make filling and bake: Put oven rack in middle position and preheat oven to 350 degrees. Whisk pumpkin, eggs, brown sugar, cream, vanilla and liqueur (if using) in a bowl until combined.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger and salt in a large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
4. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50-60 minutes.
5. Transfer to a rack and cool 5 minutes. (Leave oven on)
6. Make topping: Whisk together sour cream, sugar and liqueur (if using) in a bowl, then spread on top of cheesecake, arrange pecan halves around edge if desired, and bake 5 minutes.
7. Cool cheesecake completely in pan on rack, about 3 hours.
Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Wild Rice Sausage and Fennel Stuffing
The original recipe (from December Gourmet 1997) served this piled inside a Crown Roast of Pork- dramatic presentation. You can serve it as a side dish by putting it in a casserole dish, covering and baking at 400 degrees for 30-40 minutes until thoroughly hot. I have also substituted corn bread cubes for the rice to use at Thanksgiving; the fennel and sausage combination is fantastic.
1 1/2 cups wild rice, rinsed well and drained
2 teaspoons fennel seeds
3 cups chicken stock or chicken broth
1 pound sweet Italian sausage
2 cups chopped onion
1/2 stick unsalted butter
3 small fennel bulbs, chopped fine (about 3 cups)
In a saucepan combine the rice, fennel seeds, the stock, and 1 1/2 cups water and bring the liquid to a boil. Simmer the mixture, covered partially, for 45-55 minutes, or until the rice is tender, and drain the rice in a sieve. In a heavy skillet, heated over moderate heat until it is hot, cook the sausage, stirring and breaking up the lumps, until it is no longer pink, pour off the fat, and in a food processor grind the sausage fine. In the skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened, add the chopped fennel, and cook the mixture, covered, stirring occasionally, for 5-7 minutes, or until the fennel is crisp-tender. In a bowl combine the rice, the sausage, the fennel mixture, and salt and pepper to taste and toss the stuffing well. The stuffing may be made 2 days in advance, allowed to cool, kept covered and chilled, and brought back to room temperature before using. I have also made the onion, fennel and sausage mixture and frozen it. When you want to serve it, cook the rice and stir in the defrosted sausage mixture and bake. Makes about 12 cups.
1 1/2 cups wild rice, rinsed well and drained
2 teaspoons fennel seeds
3 cups chicken stock or chicken broth
1 pound sweet Italian sausage
2 cups chopped onion
1/2 stick unsalted butter
3 small fennel bulbs, chopped fine (about 3 cups)
In a saucepan combine the rice, fennel seeds, the stock, and 1 1/2 cups water and bring the liquid to a boil. Simmer the mixture, covered partially, for 45-55 minutes, or until the rice is tender, and drain the rice in a sieve. In a heavy skillet, heated over moderate heat until it is hot, cook the sausage, stirring and breaking up the lumps, until it is no longer pink, pour off the fat, and in a food processor grind the sausage fine. In the skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened, add the chopped fennel, and cook the mixture, covered, stirring occasionally, for 5-7 minutes, or until the fennel is crisp-tender. In a bowl combine the rice, the sausage, the fennel mixture, and salt and pepper to taste and toss the stuffing well. The stuffing may be made 2 days in advance, allowed to cool, kept covered and chilled, and brought back to room temperature before using. I have also made the onion, fennel and sausage mixture and frozen it. When you want to serve it, cook the rice and stir in the defrosted sausage mixture and bake. Makes about 12 cups.
Thursday, November 12, 2009
Dry Chimichurri Rub
You can turn this into a marinade by adding oil and vinegar. This is excellent on most any meat --fish, chicken, beef, pork and is traditionally served as a sauce on beef in Argentina. My friend Allison gave me some for Christmas a couple of years ago and I am almost out. I have tried to recreate it here. There is no salt added to the rub, so salt according to your taste.
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika
2 teaspoons garlic powder
1-2 teaspoons dried crushed red pepper
Whisk all ingredients in medium bowl. Transfer to airtight container and store at room temperature.
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika
2 teaspoons garlic powder
1-2 teaspoons dried crushed red pepper
Whisk all ingredients in medium bowl. Transfer to airtight container and store at room temperature.
Cider Brined Pork Loin with Apple Mustard Sauce
I made up this brine recipe but I probably got the idea from seeing it somewhere before. It ensures that your pork is moist and flavorful and the cider in the brine speaks to the cider in the sauce. You can substitute sage or other spices for the fennel, but I served this with Wild Rice, fennel and sausage so I wanted to use the fennel seed.
Cider Brine:
4 cups apple cider (try to find real, unfiltered cider, but apple juice would work)
4 cups water
1/2 cup Kosher salt
1/2 cup brown sugar
1/2 tablespoon fennel seeds
1/2 tablespoon whole black peppercorns
2 bay leaves
Bring all ingredients to a boil in a saucepan, stirring to dissolve salt and sugar. Let cool. Place a 3 1/2 - 4 pound boneless pork loin in the brine and let sit overnight.
For Pork Loin:
Before serving remove pork from brine and pat dry. Heat a large skillet over medium high heat until hot and add about 1 tablespoon of vegetable or olive oil. Sear pork on all sides until nicely browned. Place in a shallow roasting pan and sprinkle with seasoning (I used dry Chimichurri Rub, see separate recipe, but you could use sage, pepper, etc. Do not season with additional salt as it will already be salty from the brine.) Roast in a 400 degree oven for 45-50 minutes or until a meat thermometer registers 150 degrees. Let rest for about 10 minutes for juices to reabsorb and temperature to climb to 160 degrees. Serve with Apple Mustard Sauce. Serves about 6.
Apple Mustard Sauce:
This is so good with pork. I think it would be great on ham too, but I haven't tried it. I first made this in 1997 from the December issue of Gourmet magazine. The menu was Crown Roast of Pork with Wild Rice, Fennel and Sausage Stuffing. Bake the stuffing in a separate pan to serve with the pork loin. The stuffing is also amazing with your Thanksgiving Turkey.
1/2 cup cider vinegar
1/2 cup dry white wine
1 cup apple cider
1 cup chicken stock
5 tablespoons firmly packed dark brown sugar
1/2 cup dried apples, chopped fine
1 tablespoon corn start
2 tablespoons Dijon-style mustard
In a saucepan combine the vinegar, the wine, the cider and 3/4 cup of the stock, the brown sugar and the apples, bring the liquid to a boil, stiring occasionally, and simmer the mixture for 5 minutes. In a small bowl whisk together the cornstarch and the remaining 1/4 cup stock and add the mixture to the apple mixture in a stream, whisking. Bring the liquid to a boil and simmer the sauce for 2 minutes. ( Can be made to this point 3 days in advance, kept chilled. )Remove the pan from the heat and whisk in the mustard and salt and pepper to taste. Makes about 3 1/2 cups.
Cider Brine:
4 cups apple cider (try to find real, unfiltered cider, but apple juice would work)
4 cups water
1/2 cup Kosher salt
1/2 cup brown sugar
1/2 tablespoon fennel seeds
1/2 tablespoon whole black peppercorns
2 bay leaves
Bring all ingredients to a boil in a saucepan, stirring to dissolve salt and sugar. Let cool. Place a 3 1/2 - 4 pound boneless pork loin in the brine and let sit overnight.
For Pork Loin:
Before serving remove pork from brine and pat dry. Heat a large skillet over medium high heat until hot and add about 1 tablespoon of vegetable or olive oil. Sear pork on all sides until nicely browned. Place in a shallow roasting pan and sprinkle with seasoning (I used dry Chimichurri Rub, see separate recipe, but you could use sage, pepper, etc. Do not season with additional salt as it will already be salty from the brine.) Roast in a 400 degree oven for 45-50 minutes or until a meat thermometer registers 150 degrees. Let rest for about 10 minutes for juices to reabsorb and temperature to climb to 160 degrees. Serve with Apple Mustard Sauce. Serves about 6.
Apple Mustard Sauce:
This is so good with pork. I think it would be great on ham too, but I haven't tried it. I first made this in 1997 from the December issue of Gourmet magazine. The menu was Crown Roast of Pork with Wild Rice, Fennel and Sausage Stuffing. Bake the stuffing in a separate pan to serve with the pork loin. The stuffing is also amazing with your Thanksgiving Turkey.
1/2 cup cider vinegar
1/2 cup dry white wine
1 cup apple cider
1 cup chicken stock
5 tablespoons firmly packed dark brown sugar
1/2 cup dried apples, chopped fine
1 tablespoon corn start
2 tablespoons Dijon-style mustard
In a saucepan combine the vinegar, the wine, the cider and 3/4 cup of the stock, the brown sugar and the apples, bring the liquid to a boil, stiring occasionally, and simmer the mixture for 5 minutes. In a small bowl whisk together the cornstarch and the remaining 1/4 cup stock and add the mixture to the apple mixture in a stream, whisking. Bring the liquid to a boil and simmer the sauce for 2 minutes. ( Can be made to this point 3 days in advance, kept chilled. )Remove the pan from the heat and whisk in the mustard and salt and pepper to taste. Makes about 3 1/2 cups.
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