Jalapeno Crab Dip
We originally got this recipe from Emeril's Every Day's a Party cookbook, but the first time we tried it, it was too spicy to eat! So we reduced the jalapeno's and it's perfect. Use fresh crab meat if you can find it...if you're willing to deal with all the cracking of crab legs, that is. Just be sure to check the meat over for shells, no matter what you use. If using canned, Phillip's is one of the better brands.
1 lb. lump crabmeat
1 teaspoon chopped garlic
2 tbsp chopped pickled jalapenos, or 1 (4 oz) can diced green chiles
1/4 lb pepperjack cheese, shredded
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces parmesan, shredded
accompaniament: 1 loaf french baguette, sliced into 1/4-1/2" thick slices, brushed with olive oil, and dusted with salt and pepper, then broiled on both sides till golden brown.
Preheat oven to 350.
Combine the crabmeat, garlic, jalapenos, pepperjack, worcestershire. hot sauce, salt, and mayonnaise in a medium bowl. Toss gently to mix. Spoon the mixture into a medium baking dish. Sprinkle the parmesan over top.
Bake until golden brown and bubbly, about 25 minutes. Remove from oven and let sit for about 5 minutes before serving with the bread.
Thursday, December 23, 2010
Christmas breakfast!!
Creme Brulee French Toast
From epicurious.com, Gourmet Magazine, 1998
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
Creme Brulee French Toast
From epicurious.com, Gourmet Magazine, 1998
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
Molasses Crinkles
I've been making these every Christmas for a few years now, and they are always soooo yummy! You can use regular sugar if you want, but turbinado sugar (C&H Sugar calls it "raw sugar") is easily found in most grocery stores. They are very popular cookies among the staff at school!
Molasses Crinkles
Gourmet Magazine
Makes about 6 dozen cookies
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable shortening at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup molasses (not robust or blackstrap)
About 1/3 cup sanding or granulated sugar* for tops of cookies
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.
Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.
Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks.
I've been making these every Christmas for a few years now, and they are always soooo yummy! You can use regular sugar if you want, but turbinado sugar (C&H Sugar calls it "raw sugar") is easily found in most grocery stores. They are very popular cookies among the staff at school!
Molasses Crinkles
Gourmet Magazine
Makes about 6 dozen cookies
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable shortening at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup molasses (not robust or blackstrap)
About 1/3 cup sanding or granulated sugar* for tops of cookies
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.
Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.
Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks.
Wednesday, December 22, 2010
Homemade French Fries
Our pork loin hadn't thawed out in time for dinner tonight, so we decided to have hot dogs and french fries. Only problem: we are out of fries! So I decided to try a "homemade" version of them. I started out using my mandoline but realized I don't have a julienne cutter on it, plus that would have made them too thin for "fries". That's when Rob suggested my apple corer/slicer tool. I cut large russets in thirds horizontally, then laid them cut-side down on the cutting board, and used the corer/slicer to cut them into little 2-3" wedges. Of course, we had the middle part (that is supposed to be for the core of an apple), but we used that as well. No such thing as a bad potato, as my daddy says!
After slicing, I tossed them with vegetable oil and sea salt. Then I baked in a 450 oven for 15 minutes, turning after 10 minutes.
Meanwhile, I pulled out my electric skillet and poured more oil (not a lot, maybe 2-3 tbsp) in it and preheated it to 350.
After removing the potatoes from the oven I put them in the skillet and cooked, uncovered, until golden brown. Maybe 10-15 minutes longer. Remove from the skillet and let drain on paper towel-lined plate, and season with salt. Keep warm in the oven until they're all done.
My kids comments? "Mommy, these are better than McDonalds!!" Well, I don't know about that, but they really were quite tasty. Not helpful to my waistline, but still, I will be making these again and again, especially when we have potatoes that we need to use soon!
Our pork loin hadn't thawed out in time for dinner tonight, so we decided to have hot dogs and french fries. Only problem: we are out of fries! So I decided to try a "homemade" version of them. I started out using my mandoline but realized I don't have a julienne cutter on it, plus that would have made them too thin for "fries". That's when Rob suggested my apple corer/slicer tool. I cut large russets in thirds horizontally, then laid them cut-side down on the cutting board, and used the corer/slicer to cut them into little 2-3" wedges. Of course, we had the middle part (that is supposed to be for the core of an apple), but we used that as well. No such thing as a bad potato, as my daddy says!
After slicing, I tossed them with vegetable oil and sea salt. Then I baked in a 450 oven for 15 minutes, turning after 10 minutes.
Meanwhile, I pulled out my electric skillet and poured more oil (not a lot, maybe 2-3 tbsp) in it and preheated it to 350.
After removing the potatoes from the oven I put them in the skillet and cooked, uncovered, until golden brown. Maybe 10-15 minutes longer. Remove from the skillet and let drain on paper towel-lined plate, and season with salt. Keep warm in the oven until they're all done.
My kids comments? "Mommy, these are better than McDonalds!!" Well, I don't know about that, but they really were quite tasty. Not helpful to my waistline, but still, I will be making these again and again, especially when we have potatoes that we need to use soon!
Saturday, December 18, 2010
Pork Chops with Apple-Sage Stuffing
This is the second time we've made this and it is oohhhh so good! We put the extra stuffing in a casserole dish and baked, covered, with the chops, then turned on the broiler and let the top crisp while the chops rested. Extra stuffing doesn't last long with this dish!
Apple-Sage Stuffed Pork Chops
Yield: Makes 6 servings
2 tablespoons olive oil
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped Granny Smith apple
1/2 cup finely chopped fresh mushrooms
1 1/2 cups herb stuffing mix
1 (14.5-ounce) can chicken broth
5 fresh sage leaves, finely chopped*
6 tablespoons finely chopped fresh flat-leaf parsley, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/4 teaspoon ground red pepper
6 (2-inch-thick) bone-in center-cut pork chops
1/4 cup olive oil, divided
1 cup water
Melt butter in a large skillet over medium-high heat; add onion and next 3 ingredients, and sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan.
Bake at 375° for 30 to 40 minutes. Let stand 5 minutes before serving. Garnish, if desired.
*1/2 teaspoon rubbed sage may be substituted.
This is the second time we've made this and it is oohhhh so good! We put the extra stuffing in a casserole dish and baked, covered, with the chops, then turned on the broiler and let the top crisp while the chops rested. Extra stuffing doesn't last long with this dish!
Apple-Sage Stuffed Pork Chops
Yield: Makes 6 servings
2 tablespoons olive oil
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped Granny Smith apple
1/2 cup finely chopped fresh mushrooms
1 1/2 cups herb stuffing mix
1 (14.5-ounce) can chicken broth
5 fresh sage leaves, finely chopped*
6 tablespoons finely chopped fresh flat-leaf parsley, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/4 teaspoon ground red pepper
6 (2-inch-thick) bone-in center-cut pork chops
1/4 cup olive oil, divided
1 cup water
Melt butter in a large skillet over medium-high heat; add onion and next 3 ingredients, and sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan.
Bake at 375° for 30 to 40 minutes. Let stand 5 minutes before serving. Garnish, if desired.
*1/2 teaspoon rubbed sage may be substituted.
Pumpkin Whoopie Pies
I made these today because I LOOOVE whoopie pies, even though I haven't had one since I was in Maine over 15 years ago! They weren't bad, but I think the batter needs to be pressed down some to make them more "cookie" shaped. I used 1 cup whole wheat flour which changed the flavor some (and I am not used to cooking with it so I'm sure that's why my taste buds detected it!), and I added some nutmeg and pumpkin pie spice to the filling. They were pretty tasty, although I think more pumpkin flavor would benefit them some, but that's me...I'm big on lots of flavor! Oh, and next time, I'll use a bigger scoop so the cookies are larger...these turned out to be about the dimension of an Oreo.
Ingredients:
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract 1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.
I made these today because I LOOOVE whoopie pies, even though I haven't had one since I was in Maine over 15 years ago! They weren't bad, but I think the batter needs to be pressed down some to make them more "cookie" shaped. I used 1 cup whole wheat flour which changed the flavor some (and I am not used to cooking with it so I'm sure that's why my taste buds detected it!), and I added some nutmeg and pumpkin pie spice to the filling. They were pretty tasty, although I think more pumpkin flavor would benefit them some, but that's me...I'm big on lots of flavor! Oh, and next time, I'll use a bigger scoop so the cookies are larger...these turned out to be about the dimension of an Oreo.
Ingredients:
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract 1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.
Friday, December 17, 2010
Gingerbread Bars
I first tried this recipe in my cooking class at school. With a few adaptations, this has turned into quite the favorite since only Thanksgiving! I originally found this recipe on epicurious.com, but had to alter it a little to suit our tastes. I especially like it because it's versatile: spread it thin in a sheet pan and make gingerbread "cookie" men by cutting *after* baking, then frosting; cut it into bars and top with a powdered sugar glaze or cream cheese frosting. Or, simply serve with vanilla ice cream. I handed out a bunch to the staff at school this year and I got big smiles, hugs, and "Ohhh, you DO love me" from teachers!
The batter is thick so I recommend baking it in a regular size cookie sheet prepared with cooking spray. Or, double the recipe and bake in a sheet pan which will yield 40-50 1-2" bars that are about 1" thick. Soooo yummy!
Gingerbread Bars
2 cups all purpose flour, 2 tablespoons removed
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
6 tablespoons sugar
2 large eggs
1/4 cup light (unsulfured) molasses
1 1/2 tablespoons sanding sugar (also known as raw cane sugar or turbinado sugar)
Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Place flour in medium bowl. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend. Using electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sprinkle sanding sugar evenly over batter (regular sugar can also be used).
Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread into desired-size squares. DO AHEAD: Can be made 2 days ahead.Store airtight at room temperature.
I first tried this recipe in my cooking class at school. With a few adaptations, this has turned into quite the favorite since only Thanksgiving! I originally found this recipe on epicurious.com, but had to alter it a little to suit our tastes. I especially like it because it's versatile: spread it thin in a sheet pan and make gingerbread "cookie" men by cutting *after* baking, then frosting; cut it into bars and top with a powdered sugar glaze or cream cheese frosting. Or, simply serve with vanilla ice cream. I handed out a bunch to the staff at school this year and I got big smiles, hugs, and "Ohhh, you DO love me" from teachers!
The batter is thick so I recommend baking it in a regular size cookie sheet prepared with cooking spray. Or, double the recipe and bake in a sheet pan which will yield 40-50 1-2" bars that are about 1" thick. Soooo yummy!
Gingerbread Bars
2 cups all purpose flour, 2 tablespoons removed
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
6 tablespoons sugar
2 large eggs
1/4 cup light (unsulfured) molasses
1 1/2 tablespoons sanding sugar (also known as raw cane sugar or turbinado sugar)
Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Place flour in medium bowl. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend. Using electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sprinkle sanding sugar evenly over batter (regular sugar can also be used).
Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread into desired-size squares. DO AHEAD: Can be made 2 days ahead.Store airtight at room temperature.
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