Gazpacho

 

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

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INGREDIENTS

Yield:8 to 12 servings, about 1 quart

·         About 2 pounds ripe red tomatoes, cored and roughly cut into chunks

·         1Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

·         1cucumber, about 8 inches long, peeled and roughly cut into chunks

·         1small mild onion (white or red), peeled and roughly cut into chunks

·         1clove garlic

·         2teaspoons sherry vinegar, more to taste

·         Salt

·         ½cup extra-virgin olive oil, more to taste, plus more for drizzling

PREPARATION

1.     Step 1

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

2.     Step 2

With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

3.     Step 3

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

4.     Step 4

Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Matt's Banana Pudding

 

16 oz heavy whipping cream

1 can (14 oz) Sweetened Condensed Milk

1 pkg (8 oz) Cream Cheese

2 Cups Milk

1 pkg (6 oz) Instant Vanilla pudding

4 or 5 Ripe Bananas

1 box Vanilla Wafers

Whip Cream the cheese until smooth.  Add both milk and sweetened cond. milk.  Once combined add instant pudding.  While the pudding is firming, and in separate bowl, whip the cream until firm.  Fold whipped cream into the firm vanilla pudding.

Layer bananas, pudding, and add wafers on top.

I quarter bananas for my preference, most like slices.  I crumble cookies on top before serving so they don’t get soggy.

The separate bowl is for whipping the whipping cream until firm and peaks

Claire's Ham & Potato Cheddar Soup

4 cups potatoes, peeled and diced

4 cups chicken broth

1 cup sliced carrots

1/2 cup chopped onion

1/2 cup butter

1/2 cup flour

4 cups milk

1 tsp. salt

1/2 tsp pepper

4 cups sharp shredded cheddar cheese (8 oz)

2 cups ham, cubed and cooked

2 cups corn

1)  In a large saucepan, combine potatoes, broth, carrot & onion.  Bring to boil.  Reduce heat, cover, and cook 10-15 minutes (until potatoes are fork tender).

2)  Meanwhile in another saucepan, melt butter.  Stir in flour until smooth.  Gradually add milk, salt and pepper.  Bring to a boil, stirring for 2 minutes or until thickened.  Stir this mixture into the potato broth mixture.  Stir in cheese until melted.  Add ham and corn, and heat until all is hot.

Virginia's Almond Texas Sheet Cake

 CAKE:

1 c. butter

1 c. water

2 c. flour

2 c. sugar

2 eggs beaten

1/2 c. sour cream

1 tsp. almond extract

1 tsp. salt

1 tsp. baking soda 

Boil butter and  water together.

Remove from heat, and add flour, sugar, eggs, sour cream, extract, salt and baking soda.  Mix til smooth and pour into a rimmed cookie sheet, well greased. Bake 20 minutes at 375°

 

FROSTING:

1/2 c. butter

1/4 c. milk

1/2 tsp. almond extract

4.5 cups powdered sugar

Boil butter & milk.  Remove from heat and add sugar and extract. Spread over warm cake.  

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Oreo Frosting

 -10 Oreo cookies, pulverized (blender or food processor)

-1 c. softened butter

-3 c. powdered sugar

-1 tsp. vanilla

-2 Tbls. heavy cream

*****This can be done with any flavor Oreo.  

Bacon Puff Pretzel Twists with Beer Cheese

 

Ingredients

·         2 sheets puff pastry

·         1/2 cup shredded cheddar cheese

·         20-22 bacon strips

·         1 egg, lightly whisked

·         2 tablespoons sesame seeds

 

·         1 cup shredded Cheddar cheese

·         1 cup shredded mozzarella cheese

·         1 cup cream cheese

·         1/2 teaspoon Dijon mustard

·         1/2 teaspoon garlic salt

·         1 cup beer (we used Budweiser)

·         2 tablespoons freshly chopped parsley

·         1/2 teaspoon dried chili flakes

Preheat the oven to 400 degrees Fahrenheit. Line 2 large baking trays with non-stick baking parchment. Unroll the pastry sheets with the wide end facing you. Sprinkle on the shredded cheddar. Arrange the bacon on top of the cheese, so it’s almost touching, but not overlapping. Slice the pastry into strips, in between each bacon strip.

Twist each of the pastry strips so you get an even twist.

Place the twists on the two baking trays (not too close, as they will expand in the oven). Brush any pastry you can see with the whisked egg and sprinkle with sesame seeds.

Place in the oven for 20-25 minutes, until the pastry is golden brown and the bacon is crisp

While the pastry twists are cooking, make the dip. Place all of the ingredients, except the beer, parsley and chili flakes, into a saucepan. Heat on medium until melted and thickened. Add in the beer and stir again, then simmer gently for five minutes. Pour into a heat-proof serving dish, then place under the broiler until the top is slightly charred. Carefully remove from the grill and sprinkle with parsley and chili flakes.

Mary's Chocolate Chip Cookies

 1 1/4 c. white sugar

1 1/4 c. brown sugar

1.5 c. softened butter

3 tsp. vanilla

3 eggs

4 1/4 c. all purpose flour

1 tsp. salt

2-4 cups chocolate chips

Beat sugars and butter until light and fluffy - approximately 5 minutes in KitchenAid Mixer.  Add in other ingredients until well blended.

Cook 8-10 minutes at 375 degrees.  

Notes from Gina:  I prefer mini Ghiradelli chips and use an ice cream scoop to do 6 cookies per tray.  9.5 minutes in my oven per tray.

Chile-Braised short ribs

 2 1/2 lb. (2"-thick) cross-cut bone-in short ribs (flanken style), cut into 2x2" pieces

Kosher salt

2

dried guajillo or ancho chiles, seeds removed

1

large onion, sliced into 1/2"-thick rounds

5

garlic cloves, unpeeled

1

tsp. crushed red pepper flakes

1

tsp. ground coriander

1

tsp. ground cumin

1

/2 tsp. ground cinnamon

3

Tbsp. vegetable oil, divided

2

Tbsp. tomato paste

1

acorn squash (about 1 lb.), peeled and seeds removed, sliced lengthwise into 1"-thick wedges

Plain whole-milk Greek yogurt, cilantro sprigs, and lime wedges (for serving)

Step 1

Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.

Step 2

Meanwhile, place chiles and 5 cups hot water, or stock (for more flavor) in a blender and let sit while you prep onion and garlic.

Step 3

Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don’t worry if they get super dark), 8–10 minutes.

Step 4

Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside.

Step 5

Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10–12 minutes per batch. Transfer to a plate.

Step 6

Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3–3 1/2 hours. (If sauce gets thick before meat is done, add water as needed to thin out a bit.)

Step 7

Add squash to pot and push down so it’s mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened and saucy, 18–20 minutes.

Step 8

Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.

Step 9

Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.

Pan Seared Halibut

 

INGREDIENTS

• 6 tablespoons olive oil
• 3 small garlic cloves, peeled and minced
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons lemon juice
• 4 6-ounce halibut fillets, skin removed
• 1 tablespoon light olive oil or vegetable oil
•  Chopped parsley, for garnish, optional

PREPARATION

1. In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
2. In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Pizza Sauce

 Ingredients

28 ounces tomatoes

15 ml extra virgin olive oil

15 ml unsalted butter

2 clove cloves garlic

1 teaspoon dried oregano

1 pinch red pepper flakes

1/4 tsp kosher salt

1 medium yellow onion

2 leaf fresh basil

1 teaspoon sugar

Directions

Process tomatoes and their juice through food mill, pulse in food processor until puréed, or purée with immersion blender. Purée should not be completely smooth, but should have no chunks larger than 1/16th of an inch. Set tomatoes aside.

Combine oil and butter in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, onion halves, basil sprigs, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by half, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

No Knead Pizza Dough

 Ingredients

500g all-purpose flour (17 1/2 ounces; about 3 3/4 cups), plus more for shaping the dough

1g (1/4 teaspoon) active dry yeast

16g (2 teaspoons) fine sea salt

350g (1 1/2 cups) water

1 log of mozzarella per batch of the above for topping with cheese

Directions

In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.

Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.

Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

Black Magic Chocolate Cake

1.75 c flour
2 c sugar
3/4 c unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c strong coffee
1 c buttermilk (sub:  1 cup whole milk w/ 1 Tbls lemon juice or white vinegar for 5 minutes)
1/2 c veggie oil
1 tsp vanilla

Mix dry ingredients w/ wet ingredients for 2 minutes.  Pour in 9x13 pan or two 9" pans.  Bake 350 degrees for 30-40 minutes. 

Baked Donuts

VANILLA GLAZED BAKED DONUTS

prep time:

 

10 MINS

 

cook time:

 

10 MINS

 

total time:

 

20 MINS

 

author: AS EASY AS APPLE PIE

 

course: BREAKFAST

 

servings:6

Vanilla Glazed Baked Donuts: soft and delicious baked donuts, dipped in a thick vanilla glaze and topped with sprinkles. 

INGREDIENTS

FOR THE DONUTS:

• 1 cup (120 grams) all-purpose flour
• 1/3 cup (70 grams) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons (28 grams) unsalted butter melted
• 1 egg
• 1/3 cup+1 1/2 tablespoon (100 ml) skim milk feel free to use full fat milk
• 1 teaspoon vanilla extract

FOR THE VANILLA GLAZE:

• 1/2 cup (80 grams) powdered sugar
• 1/2 teaspoon vanilla extract
• 1 small pinch salt
• 1 or 2 tablespoons milk
• Optional: food coloring and sprinkles

INSTRUCTIONS

1. Preheat the oven to 175 degrees C (350 degrees F).
2. Spray a donut pan with nonstick cooking spray and set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
4. In a small bowl, whisk together egg, milk, butter and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir together until no flour bits remain and all the ingredients are well combined. Try not to over-mix the batter.
6. Spoon the batter into the donut cavities or use a large ziplock bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling 3 ∕ 4 of the way full.
7. Place the pan in the oven and bake for 8 to 10 minutes.
8. Remove from the oven and transfer the donuts onto a wire rack until cool enough to handle but still warm.

MAKE THE GLAZE.

1. In a medium bowl whisk together the powdered sugar, vanilla extract and salt.
2. Add 1 tablespoon of milk, and whisk to combine. If the glaze is too thick, add additional milk, 1/2 teaspoon at a time until the desired consistency is reached.
3. Add food coloring if you wish.

ASSEMBLE

1. Dip the warm donuts in the vanilla glaze, return to the wire rack, and immediately top with sprinkles. Allow glaze to set at room temperature for about 30 minutes before stacking or serving.
2. Enjoy these delicious vanilla glazed baked donuts!