Tuesday, December 30, 2008

New Year's Eve Bash Recipes

Only one day is left between us and the new year. I'm really excited about 2009, which is why we are going to ring it in with some delicious dishes. There are a few things that is a must at every New Year's Eve bash. When I used to think of a party to rock in the new year I thought it had to be expensive and lavish to be successful, but that is far from true. Here are a few dishes to mix into your menu:

Cocktail Shrimp

  • Shrimp Cocktail. This one is not cheap, but it's the one area where it is worth it to splurge. A little shrimp cocktail goes a long way. I don't know about you, but it's easier for me to just buy shrimp ready made...from Costco...but here is a recipe for shrimp cocktail, but more importantly cocktail sauce!


recipe and photo courtesy of How to Boil Water
(Food Network)

ingredients
for the Court Bouillon:
10 cups cold water
2 medium carrots, quartered
2 stalks celery, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves

Shrimp:
1 pound medium or large shrimp, in the shell, rinsed
1 tablespoon kosher salt
Cocktail Sauce, recipe follows
Lemon wedges

directions
  1. Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
  2. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. 
  3. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. 
  4. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
  5. To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.

Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.

Here are some sauces for you:

Cocktail Sauce 
courtesy of Ina Garten

directions
  • 1 lemon 
  • Kosher salt 
  • 2 pounds large shrimp in the shell (about 30) 
  • 1/2 cup chili sauce (recommended: Heinz) 
  • 1/2 cup ketchup (recommended: Heinz) 
  • 3 tablespoons prepared horseradish 
  • 2 teaspoons fresh lemon juice 
  • 1/2 teaspoon Worcestershire sauce 
  • 1/4 teaspoon hot sauce (recommended: Tabasco)
directions
  1. Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. 
  2. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
  3. For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

Asian-style Cocktail Sauce
courtesy of Bobby Flay

ingredients
  • 1 1/4 cups ketchup 
  • 2 tablespoons fresh lime juice 
  • 1 tablespoons low-sodium soy sauce 
  • 4 radishes, very thinly sliced on a mandoline 
  • 2 tablespoons finely grated fresh ginger 
  • 1 Thai bird chile or 1 serrano chile, finely diced 
  • 1 teaspoon sugar 
  • 3 tablespoons finely chopped fresh cilantro leaves 
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
directions
  1. Whisk together the ketchup, lime juice, soy sauce, shallot, radish, ginger, chile, sugar and cilantro in a medium bowl and season lightly with salt and pepper. 
  2. Cover and refrigerate for at least 30 minutes before serving. 
  3. Can be made 8 hours in advance and refrigerated, do not add the cilantro until ready to serve.
Lemon Dill Cocktail Sauce
courtesy of the Dan Smith and Steve McDonagh 
and Food Network

directions
  • 1/2 cup ketchup 
  • 1 tablespoon chopped fresh dill 
  • 1 teaspoon lemon zest 
  • 2 tablespoons lemon juice 
  • 1 teaspoon horseradish 
  • 1/4 teaspoon salt
Directions
  1. Put all the ingredients into a bowl and whisk until well blended. 
  2. Refrigerate until ready to serve. May be made 2 days in advance.

Cheese Platters



  • Cheese and Olives. It is always a good idea and can cost less than you might expect. Just remember to B.L.U.S.H. ; corny I know, but it works.  B-bites:. when serving friends and loved ones allow them to try everything by serving the cheese so that they are one or two bites (think amuse bouche), L-layer: always serve with cheeses and accoutrements that are sweet, salt, crunchy...I suggest olives or crostini; U: unique cheese flavor: a bleu cheese or something salty; S-soft cheese: like brie or something spreadable ; H-hard cheese: parmesean, sharp cheddar. 

Make sure you buy your cheese somewhere that rotates cheese, knows about all the cheeses they sell, and of course let you have a taste! (Tip: A true cheesemonger will cut your selection of cheese from anywhere in the wheel!) Even better, feel free to ask your cheesemonger about pairings with olives and wine. Here is another guide on how to make a cheese platter. Platters are a great way to control the cost b/c you only need a bit of every cheese and pack tons of flavor into every dollar.

Something to Dip

  • Dip with chips. People love to have something in their hands at parties. If you give them a little something to throw on a plate with some chips, it can help them feel full and satisfied with both the food and company. 

Artichoke Dip
courtesy of Kristi Williams

ingredients
  • 1/2 cup Mayo
  • 1/2 cup Miracle Whip
  • 1 can chopped green chillies
  • 1 cube or softened cream cheese
  • 1 can of artichoke (cut them up)
  • 1 tub of fresh Parmesan cheese
directions
  1. Mix together and put in pie dish. 
  2. Cook at 350 degrees for 20 min.



Hummus with Crudities and Pita chips
courtesy of Ina Garten
Food Network



ingredients
  • 4 garlic cloves 
  • 2 cups canned chickpeas, drained, liquid reserved 
  • 1 1/2 teaspoons kosher salt 
  • 1/3 cup tahini (sesame paste) 
  • 6 tablespoons freshly squeezed lemon juice (2 lemons) 
  • 2 tablespoons water or liquid from the chickpeas 
  • 8 dashes hot sauce
directions
  1. Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. 
  2. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
  3. Serve with pita chips, pita slices, sliced bell peppers, snap peas, celery sticks, etc.

Buffalo Chicken Dip
courtesy of Lori Bennett
Twelve Dishes of Christmas III, 
Cobblestone Kitchen, Thanksgiving Point

ingredients
  • 8 oz cream cheese
  • 1/2 jar blue cheese dressing (Litehouse brand)
  • 1/2 bottle of Frank's hot wing sauce
  • 1/2 bag Kirkland brand grilled chicken strips
directions
  1. Mix all ingredients together in a microwave safe bowl.
  2. Microwave a minute at a time until melted and smooth.
  3. Serve warm with tortilla chips, celery sticks, assorted crackers.


Now, onto the sweet side! You can't have a soiree without something for your sweet tooth. These again are small bites and inexpensive. Cake bites , WS pumpkin squares (made into bites) and ice cream cake are always a good option. My favorite choice however is to grab some chocolate and dip everything: white chocolate with oreos, white and milk chocolate with pretzels, chocolate with fruit. 

Creme de Menthe Brownies


ingredients
  • 1 cups (2 sticks) butter, softened 
  • 2 cups sugar 
  • 4 large eggs 
  • 1 teaspoon vanilla extract 
  • 11/4 cup all-purpose flour 
  • 3/4 cup unsweetened cocoa 
  • 1/2 teaspoon baking powder 
  • 1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes) 
  • Shaved Creme de Menthe thins (recommended: Andes) 
  • Chocolate frosting
Frosting:
  • 1/2 cup (1 stick) butter, melted 
  • 1/3 cup cocoa 
  • 2 cups sifted confectioners' sugar 
  • 1 teaspoon vanilla extract 
  • 2 tablespoons milk

directions
  1. Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
  2. Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
  3. In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
  4. While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency. 
  5. Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.


Peppermint Bark

courtesy of Kathleen Daelemans
via The Today Show

ingredients
  • 12 ounces semi or bittersweet chocolate wafers or chips
  • 9 ounces white chocolate wafers or chocolate
  • 1/2 teaspoon canola oil
  • 1/2 cup peppermint candy, crushed

directions
  1. Preheat oven to 250 degrees. Line a 9x13 pan with parchment paper, letting it hang over the sides.
  2.  Pour the semi or bittersweet chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted.
  3. Immediately remove chocolate from oven, even if it appears to still be holding its shape (it will most likely be ready to spread smooth). Using an offset spatula, rubber spatula or knife, spread chocolate evenly in the pan bottom. Place in refrigerator until cold and firm, about 20 minutes.
  4. While the dark chocolate is cooling, melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted.
  5. Remove bowl from water and stir until completely melted, stirring in extract and canola oil. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top.
  6. Pour white chocolate over the dark chocolate layer, and, working quickly, spread to cover. The dark chocolate may melt a little but don’t worry. Have fun with this! You’re making something delicious for those you love! Gourmet magazine isn’t sending photographers to shoot your peppermint bark for a holiday photo spread on desserts!
  7. Immediately after spreading the white chocolate over the dark, sprinkle crushed candy canes over the entire surface. Cool in the refrigerator for an hour or overnight. Break pieces into “bark” and enjoy!

Try making some of these or just have fun reading about them, either way have a great New Year's Bash! Also, for some of you looking for extra cheer, switch out your champagne for a cheaper, yet flavorful option: Prosecco...everyone is doing it, get on board!

Monday, December 22, 2008

Recipes: Christmas Day Brunch

It's the most wonderful time of the year! Mostly because of Christmas, but also because it's a great time to sit down with the family and have a hearty brunch. I love going out for brunch, but staying in can be just as delicious, if not more so.  More than that, during this hard and cold time, it saves lots of money and time to serve your family in the comfort of your own home. 

The holiday season is meant for sweet treats, so why not bring that deliciousness to the morning. Monkey Bread is a classic, despite it's confusing name. This bread is not made of monkeys or bananas. I usually axe the pecans, because I feel like it's unnecessary, but I know a lot of you love nuts...so pile them on if you'd like. 



courtesy of Pillsbury.com

ingredients
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 1/2 cup chopped walnuts, if desired
  • 1/2 cup raisins, if desired
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter or margarine, melted

directions
  1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan.
  2. In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
  3. Mix brown sugar and butter; pour over biscuit pieces.
  4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

This next recipe is really great for those of you who find Christmas morning hectic and no time to start a good breakfast. You can make this the night before, in fact, you have to. It's a real crowd pleaser and serves 12. (Goes great with the bacon below.)


courtesy of Cooking Light Magazine


ingredients
  • 24 (1-ounce) slices cinnamon-raisin bread 
  • Cooking spray 
  • 3 cups 1-percent milk 
  • 2 cups egg substitute 
  • 1 cup half-and-half 
  • 1 cup sugar 
  • 1 tablespoon vanilla extract 
  • 1/8 teaspoon ground nutmeg 
  • 1 (8-ounce) block fat-free cream cheese, softened 
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened 
  • Bottled cinnamon-sugar, optional
ingredients
  1. Trim crusts from bread. Arrange half of the bread in a by 9 by 13-inch baking dish coated with cooking spray.
  2. Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
  3. Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours overnight.
  4. Preheat oven to 350 degrees F.
  5. Let the dish come to room temperature about 30 minutes. Uncover and bake for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.

Bacon makes everything better.

Recipe courtesy Dan Smith and Steve McDonough via Food Network

ingredients
  • 1 pound thick cut bacon
  • 1/4 cup light brown sugar
directions
  1. Preheat the oven to 375 degrees F.
  2. Line a baking pan with parchment paper and lay the bacon out side by side, overlapping just a bit, if necessary, to fit the whole package on the pan. 
  3. Sprinkle with the brown sugar and place the pan on the top rack of the oven.
  4.  Bake 35 to 40 minutes or until the bacon is nicely browned and slightly crispy.
* Remove from the oven and serve immediately.

*Ovens tend to cook unevenly so some of the bacon strips will be darker than others. Don't worry; this will satisfy those who like well done bacon.


I hope these dishes get you excited about the Christmas morning and not just for presents. Help others have a great Christmas too!


Disclaimer: The above photos are from the respective cited links in the dish's title. I have made them all before, but sadly...my photos never do the food justice!

Wednesday, December 17, 2008

Restaurant Review: Gloria's Little Italy

guests
trip#1: Laura Cañate, Danielle Mathis and Diane Cañate
trip#2: Diane Cañate and Caroline Christiansen
place: Gloria's Little Italy
northeast corner of Center Street and University Ave (probably 16 E. Center St.)
Provo, UT 84601
801-805-4913
hours: 11am-3pm; 5pm-9pm

Owners Gloria and Mauro Bonafanti have created a beautifully authentic slice of Italy in downtown Provo, Utah. From the moment you enter this great hotspot, you'll feel like a fly on the wall at an Italian family dinner. The Bonafanti's  welcome you in with rich Italian accents and invite you to pull up a chair like you are their only dinner guest. 

It's a  perfectly simple and affordable menu with classic Italian favorites like lasagna, gnocchi, cannelloni, and everything in between. Gloria puts her love into every dish, generally working twelve to fifteen hour days. We were welcomed with a basket of deliciously rustic crusty bread slices lightly drizzled with olive oil. Do not ever underestimate the power of high quality olive oil. I have never wanted another basket of bread more than at Gloria's. 



One of the best options on Gloria's menu are the combinations of pasta and signature sauces. The most popular sauce among my friends is the salsa rosata.

Gnocchi with Salsa Rosata


Gloria's gnocchi are obviously handmade and perfectly cooked creating a plump, soft pasta. It is hearty and satisfying. Paired with the salsa rosata, a tomato infused béchamel sauce; this dish is rich and tasty. The dish showed an expert ability to compliment flavors, an authentic italian flavor profile and a chef who knows how to feed the soul.

Spinach Ravioli with Salsa Rosata


These spinach raviolis were expertly formed and filled with the perfect amount of delicious cheese. Paired again with the salsa rosata, this dish did not disappoint. By sticking to simple flavors and expertly executed homestyle Italian cooking, Gloria nails it. 

Penne with Quattro Formaggio Sauce


Classic al dente penne paired with a four-cheese sauce. It was buttery and cheesy, with balanced saltiness. This dish is ideal for picky eaters, but if you are looking for something a bit more adventurous grab one of the many other winning fares that really feature the delicious flair of authentic Italian home cooking.  

Tiramisu

To round out our meal, we had to try some of the tiramisu. Tiramisu is one of my all time favorite dishes, but Gloria's version was not as I expected. Perhaps it's because of the conservative non-caffeinated air in Provo, but this dish was missing the classic punch of espresso that blends beautifully with the marscarpone creamy custard.  I have a feeling they are attempting to cater to their local audience by leaving out this key ingredient. I was a bit disappointed, but this lackluster dessert does not represent Gloria's overall bold, classic, and satisfying flavors. 

Run, don't walk to Gloria's newly expanded location off Center Street in Provo! It definitely is worth the forty minute drive down from Salt Lake.  

**Visit this site to find more about Gloria's backstory. 

Monday, December 15, 2008

Low Funds...High Flavors

This is one of the worst economic downturns in our country's history, but that doesn't mean you have to give up good flavorful food to make it more affordable. Over the next few months, I'm going to try to include more affordable meals for families, couples, and singles. I'm particularly going to try to find ways to "brown bag it" at lunchtime without being disappointed. I'm not the only one concerned with food prices, so let's start off with delicious foods from Bon Appetit magazine. They have created a quick recipe list of a week's worth of recipes that yield at least four servings for $100 in total. 

Here is one of my favorite go-to affordable recipes that can be turned into lunch the next day and dinner the next night. I posted a bit altered recipe from Food Network's Robin Miller.  


Barbeque-Roasted Salmon from Robin Miller on Food Network, but I tweaked. I changed some of the ingredients and methods, partially to make it easier, but mostly because I don't really like following directions.




ingredients:
  • 1/4 cup orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons light brown sugar
  • 2 teaspoons finely grated orange zest
  • 1 teaspoon ground cumin
  • 1/4 teaspoon of celery salt
  • 1/2 teaspoon kosher salt
  • 1/4 cayenne pepper
  • few dashes of hot sauce
Easy substitutes: 1/4 chili pepper instead of hot sauce; lime juice instead of lemon; lemon or lime zest instead of orange; and feel free to add in your favorite spice to give it your own special kick!

directions:
  1. Preheat oven to 400 degrees F. 
  2. In a bag, together brown sugar, orange zest, cumin, salt, and cayenne. Using tongs, add salmon fillets to the prepared pan (9x 12 pan). Rub the mixture into the salmon with your hands gently.
  3. Pour the orange juice mixture over the salmon and turn to coat both sides. 
  4. Roast for 15 minutes with foil, then broil uncovered for 3 minutes. You should be able to put a fork easily into the salmon.

I'd suggest getting fresh salmon from Costco because it's affordable and enough to feed a family of four for two meals. 

Day One: Eat salmon fillets over rice with asparagus, as suggested previously.
Day Two Lunch: Salmon Salad. Take half a salmon fillet and use a fork to shred it a bit. Put over greens, like spinach or mixed fields, with grape tomatoes, cucumbers, 2 oz of feta cheese, and a light vinaigrette. 
Day Two Dinner: Salmon Panini. Use your favorite bread, like herbed focaccia bread. (You can purchase delicious bread for a great price at Costco courtesy of Granato's.) Take the last bit of your salmon and divide evenly between sandwiches. On one side of the bread put your favorite aioli or mayonnaise. Use your leftover leafy greens and slices of tomatoes. Feel free to use your favorite mild meltable cheese. Heat up two pans, preferably cast iron, for five minutes. Remove pans from the heat and spray with vegetable oil to make sure nothing sticks. Place the panini in one pan and place the bottom of the other pan on top of the panini.  Place a brick wrapped in foil or something else heavy to make sure the sandwich has enough pressure to melt together. You don't need an expensive appliance to have a delicious italian pressed sandwich! Enjoy!

It may seem like these ingredients are expensive and inaccessible, but they will keep you full and satisfied. Costco is a great place to find all these ingredients with a price that can't be beat!

The Bakery that Jack Built


Leslie Seggar wanted to get her son Jack a birthday cake, but couldn't find the perfect one. So, she decided to forget everything out there and open a place of her own with her sister Leslie. It took these ambitious women four years to open their accessible French-influenced spot, Tulie Bakery. The care that they took in creating a perfectly balanced menu of pastries and sweets, inspired by both the delicacy of French doughs and their favorite offerings at San Francisco spots.

Tulie Bakery mixes classic flavors with clean modern decor. Here is a list of my favorite sweets to order:


Gingerbread Cupcakes

At first I was a bit nervous that the flavors would be too strong, but it was the best combination of cake and frosting I've ever had. The cake was deliciously moist and the cream cheese frosting was thick, rich, and not too sugary.

Morning Buns


Tulie's version of a cinnamon roll blows every other dessert out of the water. First, the dough is made of croissant dough making light flakey layers of sweet deliciousness mixed with sweet subtle orange glaze and cinnamon. It doesn't leave you sluggish like most cinnamon rolls, instead it makes you want to encapsulate the scent and make your house smell and taste like it all the time.

Tarts


Tulie makes an assortment of different flavors including rasberry, banana cream, chocolate cream, fraginpane, and many, many others. This isn't like you traditional American tart. It is a lot less sweet, which leaves you with the flavor of the tart, not just sugar.



So go try Tulie! Everyone there is friendly. You can order from a full espresso bar and even grab lunch. The make classic sandwiches on baguettes, including ham & cheese and quiche.




***A few of these photos were taken from the Tulie Bakery Facebook page. Add them as a friend to find out updates on what's happening at the bakery!

Monday, December 8, 2008

Delicious Holiday Beverages

Holiday time is one of the best times to dabble in delicious drinks. From classics like eggnog, mulled cider, and hot cocoa, to the less common bevies like wassail or a Chocolate-y Christmas Cafe au Lait, there are many strong views about what is the appropriate drink for this festive time of the year. As you know from earlier posts, I love a good glass of Pomegranate 7up myself...but I could be convinced of picking up a glass of something else. So feel free to take part in the poll on the side of this page or scroll down and use the new contact feature to email me and tell me what your favorite beverage during the holidays is and why I should spotlight it! 
If hot chocolate is your drink, there is a great deal to keep you happy over at Stephen's hot cocoa, started here in Utah, and can be purchased at your local Utah Costco (there is currently a great deal for a pick your own variety 4-pack). For those outside of the state, get your hands on some Stephen's hot cocoa. Flavors include: Belgian Dark, Italian Amaretto, Dulce de Leche, Chocolate Cinnamon, Candy Cane, Chocolate Mint Truffle, Roasted Hazelnut, Irish Cream Cocoa, and many, many others. 

So...get you thinking about what warms you during this holiday season!

Restaurant Review: Lonestar Tacqueria

date: November 15, 2008
guests: Laura Cañate, Brooke Musat, and Diane Cañate
place: Lonestar Tacqueria
2265 Fort Union Boulevard
Salt Lake City, UT 84121
801-944-2300
hours:
Mon-Thu 11am-9pm
Fri-Sat 11am-10pm

I heard about Lonestar Tacqueria on one of my favorite Food Network shows, Diner's, Drives, and Dives. We hurried over, enjoyed and we created the top 10 reasons to get down to the Fort Union area and eat some Mexican food.

  1. The tortilla chips are made perfectly. They are crisp and deliciously salty.
  2. They get fresh fish almost everyday to create their "Fish Taco of the Day." 
  3. The guys that work there are so friendly...they call you amigas from jump. 
  4. To our surprises you can eat outside at the eclectic collection of tables and chairs anytime, even in the winter!
  5. It's a hangout spot for hippies and skiers...or better yet hippie skiers.
  6. The rice is so authentic! The last time I enjoyed rice this great was at El Taco Nazo. Seriously...I was tempted to get just an order of rice. 
  7. They have a homemade salsa bar with an array of fresh choices!
  8. The location is easy to find!
  9. They will cater your next event, so give them a call!
  10. It's so affordable, you'll never leave hungry or broke!




Extra: Food Network's Guy Fieri was able to get the guys at Lonestar to release their recipe for pork tacos. Now if only we could get the fish taco recipe!

ingredients
  • 3 pounds pork shoulder loin, cut into 1/4-inch pieces
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons ground cumin
  • 2 tablespoons California chile powder
  • 2 tablespoons New Mexico chile powder
  • 1 tablespoon cayenne pepper
  • 1 teaspoon garlic powder
  • 5 whole cloves
  • 2 bay leaves
  • 2 cups soybean oil
  • 8 to 12 white soft corn tortillas
  • Diced white onion, for serving
  • Chopped cilantro leaves, for serving
  • Limes, for serving
directions
  1. Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator.
  2. Preheat oven to 350 degrees F.
  3. Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.
  4. When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!
  5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Saturday, November 29, 2008


The feast is over. I hope you enjoyed really delicious eats. For those of you who know me, you know I hate leftovers. I hate taking boxes home or the idea of keeping food from the dinner I served. I box them up for you or toss it. Big waste, right? Well, I discovered why I don't like them. First, because I think taking home leftovers from nice restaurants is tacky; second, more importantly, because I want something new. Well here is a way I can stop being a hoarder/waster damned to Dante's Fourth Circle of Hell, by using my leftovers to make new things. Not reheating it, not eating it cold, but by using the "ingredients" to make something NEW! Thanksgiving is the best time to "rehab" those flavors for new delicious tastes far into December. 

So, Rusty, if you're reading this...don't worry, you can still have my chicken makhani. Here are some recipes to help you finish the leftovers:

Turkey Sandwiches...2 ways


Smoked Turkey, Blue Cheese, and Red Onion Sandwiches

Photography by Tom Schierlitz
Recipe by the Bon Appétit Test Kitchen
taken from bonappetit.com




ingredients
  • 1 1/2 tablespoons olive oil
  • 2 8- to 10-ounce red onions, cut into 1/3-inch-thick rounds
  • 3 1/2 tablespoons red wine vinegar
  • 6 cups trimmed large arugula leaves (about 4 ounces), divided
  • 3/4 cup mayonnaise
  • 8 1/3-inch-thick slices seeded wheat bread (such as La Brea Bakery) or four ciabatta rolls, cut horizontally in half
  • 12 oz thinly sliced smoked turkey
  • 3/4 cup coarsely crumbled blue cheese (such as Maytag; about 3 ounces)

directions
  1. Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.
  2. Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 1 1/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.

My own Turkey Recipe (I wish I could have included a photo...but I ate it too quickly)

ingredients
  • 4 slices of Multigrain bread
  • Left over turkey slices
  • kosher salt
  • fresh crushed pepper
  • Left over cranberry sauce or cranberry-orange relish
  • Cream cheese 
  • left over stuffing (optional)
directions
  1. Spread a thin layer of cream cheese on one slice of bread. Put a liberal scoop of cranberry sauce or relish on the other side.
  2. Place turkey on top of the cream cheese. Crack fresh pepper over the turkey slices and put a few dashes of kosher salt on the cranberry side. 
  3. Feel free to put layer of stuffing in between. You are welcome to warm up the turkey and stuffing, although either way, I think it's delicious. 


Something not so traditional...


Spicy Turkey Paella
Recipe by Rozanne Gold
Photograph by Lisa Rutledge
taken from bonappetit.com
November 2003




ingredients
  • 12 oz spicy smoked sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch slices
  • 1/4 cup garlic-flavored olive oil
  • 2 large yellow onions, chopped
  • 1 large red bell pepper, chopped
  • 2 cups long-grain white rice
  • 1/4 teaspoon saffron
  • 4 cups low-salt chicken broth
  • 4 large plum tomatoes, quartered
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 4 1/2 cups cooked leftover turkey, cut into 1/2-inch cubes
  • 1 cup frozen peas
directions
  1. Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.
  2. Heat olive oil in 6 1/2-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage, turkey, and peas to rice mixture. Bake paella 10 minutes and serve.
Test-kitchen tip: If you can't find garlic-flavored olive oil, simply add a clove of minced garlic when you stir in the rice.


courtesy of Rachel Ray

ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds ground turkey or chopped leftover turkey
  • Salt and freshly ground black pepper
  • 2 teaspoons poultry seasoning
  • 2 1/2 pounds sweet potatoes, peeled and cubed
  • 1 onion, cut into 1-inch dice
  • 2 carrots, peeled and grated
  • 4 ribs celery, chopped
  • 4 tablespoons butter, divided
  • 2 tablespoons flour
  • 2 cups turkey or chicken stock (recommended: Kitchen Basics brand)
  • A few dashes Worcestershire sauce
  • 1 (10-ounce) box frozen peas
  • 1 very ripe banana
  • A few dashes hot sauce
  • 2 cups shredded sharp yellow Cheddar
directions
  1. Preheat oven to 425 degrees F.
  2. In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning.
  3. Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, salt and cook 15 minutes until tender.
  4. Grate onions and carrots into the turkey. Add the celery and stir, cook 5 minutes. While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat. Add flour to melted butter and whisk 1 minute then whisk in stock and season with salt, pepper and Worcestershire. Thicken a few minutes.
  5. Stir peas into meat and turn heat off.
  6. Drain potatoes and return pot to heat. Add remaining butter and melt over medium heat. Peel and slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and set in oven. Bake to melt cheese, 5 minutes.

My tips: I'm not loving the banana being included and I think if you add a different cheese like Monterrey Jack or Pepper Jack. I also think that you can skip some of the steps re: the sweet potatoes by including leftover sweet potatoes. 

Sunday, November 23, 2008

Food for Thought



This will by far be one of the worst holiday seasons for many Americans. Sure the stock market is basically a yo-yo, but more important than that is the number of people in your own community who will have to choose between keeping a roof over their heads and putting food on their tables. This year, the thing I am most thankful for is that I am in the position to help others. In almost every part of our country food banks think they will run out of food this year before than can possibly help everyone. It is no different here in Utah. According to the Utah Food Bank, one in eight children in Utah lives in poverty. That is unacceptable. I can help here and I urge you to help in your own communities. Here is what one farmer is doing to do their part.  If you're hosting a holiday party, add a charitable aspect to it: collecting food, money, or other needed items. I think a lot of times we think a little bit can't help, but more now than ever every little bit really does count. 

If you live in Utah, there are so many places you can help with money, food, or with your feet. Here are some places you can help:

  • Utah Food Bank Services' most needed items:
• Peanut Butter
• Tuna Fish
• Canned Fruit (low sugar)
• Canned Vegetables
• Canned Stews/Chili
• Boxed Meals
• Macaroni and Cheese/Pasta
• Turkey/Ham (accepted at UFBS location only)

Furthermore, because there are so many are cutting back on their budgets, Spam has made a comeback. I bet you didn't know that Spam has expanded to hot & spicy, lite sodium, oven roasted turkey, and even a spread. For that reason, I am including some ways to spice up Spam.



Here are a few that will get you going:


Turkey Time...Brining?

If you have done any research in any current of the food publications, you have noticed that this year, it is all about brining. I'm a bit of a newbie to brining, but I know it works. Why is brining all the rage? It's because it's the best way to maintain the moisture and infuse flavor into your dish. 

Brining is similar to marination, but is centered around a strong salt solution: the brine. It uses osmosis to penetrate the food to lock moisture in by hydrating the molecules. If you want a more scientific explanation, go to the best food scientist himself Alton Brown, see how he does it here and here

To brine you need salt, water, and a container large enough to hold your turkey. It's recommended that you brine one hour per lb of turkey, however if you have a recipe for a specific timing for the brine, please follow those directions. However, we know that a normal brine isn't good enough for us. Here is what Food Network says about brining:


"The purpose of brining is to tenderize the meat while adding flavor. A solution of salt is dissolved in water and meat is then submerged for a set amount of time, changing the cell structure and making it more moist and, often, more flavorful. The basic formula for a brine is 1/2 cup to 1 1/2 cups kosher salt for every gallon of liquid (whether water, juice, stock or beer). You can also add sugar and any other seasonings to taste; try herbs, garlic or peppercorns. Brining saturates the meat with the flavor of these seasonings. Unlike marinating, which flavors the outside, brining gives you deeper flavor and increased moisture.

The larger the meat, the longer it should brine; while shrimp only need about half an hour, a whole turkey takes 6 to 8 hours or so. Add ice to the brine to keep it under 40 degrees Fahrenheit in case you don't have room in the refrigerator.

Once you're done brining, remove the meat from the brine, pat it dry and cook it the same way you would otherwise."


 We need to add something, like a spice or flavor beyond salt and water. Here are a few brines that would work great for you whatever flavor profile you're looking for. 



Turkey Brine
courtesy of Sheri Gailey via allrecipes.com

ingredients
  • 1 gallon vegetable broth
  • 1 cup sea salt
  • 1 tablespoon crushed dried rosemary
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried savory
  • 1 gallon ice water
directions
  1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
  3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
  4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
  5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Out of this World Turkey Brine
courtesy of allrecipes.com


ingredients
  • 2 gallons water
  • 1 1/2 cups canning salt
  • 3 tablespoons minced garlic
  • 1 tablespoon ground black pepper
  • 1/4 cup Worcestershire sauce
  • 1/3 cup brown sugar
directions

  1. In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. 
  2. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.
  3. Roast turkey as you normally would. 

Finally, here is a start to finish turkey recipe with a gravy.

Brined and Roasted Turkey
courtesy of Emeril Lagasse



ingredients
  • 1 (10 to 12-pound) turkey
  • Brine, recipe follows
  • 4 tablespoons unsalted butter at room temperature
  • 1 large yellow onion, cut into 8ths
  • 1 large orange, cut into 8ths
  • 1 stalk celery, cut into 1-inch pieces
  • 1 large carrot, cut into 1-inch pieces
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 1/2 to 2 cups chicken or turkey stock, for basting
Brine:
  • 1 cup salt
  • 1 cup brown sugar
  • 2 oranges, quartered
  • 2 lemons, quartered
  • 6 sprigs thyme
  • 4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

Turkey Broth:
  • 1 tablespoon vegetable oil
  • Reserved turkey neck and giblets
  • 1 large carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 large celery stalk, coarsely chopped
  • 1 small bay leaf
  • 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
  • 3 cups water
Gravy:
  • 4 cups turkey broth
  • 1 cup dry white wine
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • Salt and freshly ground black pepper
directions
  1. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
  2. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
  3. Preheat the oven to 325 degrees F.
  4. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. 
  5. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
  6. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
  7. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
[For the turkey broth: 
  1. Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. 
  2. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
  3. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.]

For the pan gravy
  1. Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
  2. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Happy Brining Everyone!

Saturday, November 22, 2008

Turkey Time...


I've decided to ease into the main dish by giving some tips and tricks as you begin to buy your bird or perhaps defrost it. Here is some preliminary information on your turkey from one of my favorite food blogs Serious Eats. Don't worry vegetarians, I'll hook you up next week.

Follow this link because it will tell you what turkey to buy, how long to cook it, how to cook it...and so much more! Or if you have specific questions, see if they get answered on Food Network's Dear Food Network

Here is today's tip, a video from VideoJug. 



Cooking Tips & Techniques:How To Carve A Turkey


Just in case none of that helps, there are Turkey Hotlines for before and day of debacles...

  • Reynolds Turkey Tips: (800) 745-4000; 24 hours
  • Butterball Turkey Talk Line: (800) BUTTERBALL (800-288-8373); 6 a.m. to 6 p.m. CST on Thanksgiving day
  • Honeysuckle White: (800) 810-6325. Recorded answers to FATQ (turkey questions)
  • Foster Farms: (800) 255-7227; 24 hours

Tomorrow: Should you Brine?

Friday, November 21, 2008

Thanksgiving: Focus on Sides (Day 5)...stuffing, finally

I know that this is your favorite side, which is why I have been putting it off. I have to admit that I have never made stuffing from scratch. Although, I'm sure I'm not alone, I usually fall victim to grabbing that old familiar box of stuffing for this side, but no more. This year, I will make stuffing from scratch. I've found that there are a few initial questions one needs to ask themselves when making a stuffing:
  1. What kind of bread do you want to use? (i.e. cornbread, baguettes, classic breadcrumbs, seasoned croutons)
  2. Will you put meat inside or go vegetarian?
  3. What do you want to be the underlying taste? Flavorful stock? dried fruits? 

For that reason, I am including recipes I have found that meet these unique flavor profiles. I have not made any of the recipes YET, but am leaving it up to all of us to give them a try. 

For those of you who want something hearty with meat, eggs, and a whole lot of flavor.

Good Old Country Stuffing
courtesy of Paula Deen 





Ingredients
  • 2 loaves oven-dried white bread(recommended: Pepperidge Farm)
  • 2 cups cooked white rice
  • 1 sleeve crushed saltines
  • 1 pound bulk breakfast sausage
  • 2 cups chopped celery
  • 1 large onion, chopped
  • 7 cups chicken stock
  • Salt and freshly ground black pepper
  • 1 teaspoon dried sage leaves
  • 1 tablespoon poultry seasoning
  • 3 eggs, beaten
  • 1/4 stick butter, melted
  • Mushroom Giblet Gravy, recipe follows

Directions
  1. Preheat oven to 350 degrees F.
  2. Crumble oven-dried bread into a large bowl. Add rice and saltines.
  3. Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
  4. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Mushroom Giblet Gravy:
  • 4 cups turkey or chicken stock
  • Giblets from 1 turkey
  • 2 chicken bouillon cubes
  • 2 tablespoons reserved stuffing mixture
  • 3 tablespoons cornstarch
  • 1/3 cup cold water
  • 2 pints button mushrooms, sliced
  • 3 tablespoons butter
  • 1 hard boiled egg, sliced
  • Salt and freshly ground black pepper

Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.


If you're looking for a few less steps to create a rich more casserole style dressing, here is your stuffing.

Cornbread Dressing
courtesy of Sandra Lee




Ingredients
  • 1 large egg
  • 1 cup low-sodium chicken broth
  • 1 pound store bought cornbread, cut into 1-inch cubes
  • 1 cup frozen diced onions, thawed
  • 2 tablespoons Italian herb marinade mix (recommended: Durkee Grill Creations)
  • 1 (8-ounce) can sliced water chestnuts
  • 1 (14.75-ounce) can cream style sweet corn
  • 1 cup shredded Monterey Jack cheese

Directions
  1. Preheat oven to 350 degrees F. Spray a 2 1/2 quart casserole dish with cooking spray. Set aside.
  2. In a small bowl beat 1 egg with the chicken broth. 
  3. In a large bowl combine remaining ingredients and egg mixture. Stir to combine. 
  4. Transfer to the prepared casserole dish. Bake for 1 hour.

A deliciously classic take on stuffing, but kicked up with zesty peppers. 


Rustic Bread Stuffing with Bell Pepper and Fresh Thyme
courtesy of Bon Appétit



Ingredients
  • 1 (1-pound) loaf crusty country-style white bread
  • 1/4 cup olive oil
  • 4 teaspoons chopped fresh thyme
  • 1 large garlic clove, minced
  • 6 tablespoons (3/4 stick) butter
  • 1 1/2 cups finely chopped onion
  • 1 1/2 cups thinly sliced celery
  • 1 cup finely chopped green bell pepper
  • 1/3 cup chopped fresh parsley
  • 1 3/4 cups low-salt chicken broth or turkey stock, heated

Directions
  1. Preheat oven to 375°F. Using long serrated knife, cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in large bowl. Add oil, thyme, and garlic; toss to coat.
  2.  Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return cubes to same large bowl.
  3. Melt butter in large skillet over medium-high heat. Add onion, celery, and bell pepper. sauté until vegetables are soft, about 10 minutes; add parsley. (DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.)
  4. Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Stir vegetable mixture into bread cubes. 
  5. Gradually add hot broth, tossing to coat evenly. Season stuffing to taste with salt and pepper and transfer to prepared dish. 
  6. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.



For those trying to actually lose weight or just not gain this holiday season, here is a low-calorie/carb option.

Sausage and Herb Stuffing
courtesy of George Stella

Ingredients
  • 3/4 pound turkey sausage (you may use porkbreakfast sausage)
  • 1/4 cup finely chopped celery
  • 1/4 cup chopped red onion
  • 2 eggs
  • 2 cups coarsely chopped cauliflower
  • 1/2 cup diced yellow squash
  • 1/2 cup grated Parmesan
  • 1 tablespoon chopped parsley leaves
  • 3 tablespoons chopped fresh sage leaves
  • 3 tablespoons chopped fresh thyme leaves
  • 1 tablespoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
Equipment: 8 by 8-inch square baking dish

Directions
  1. Preheat oven to 350 degrees F.
  2. Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
  3. Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients.
  4. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

Quick and Easy all vegetarian stuffing...(sorry no photo available)

Gourmet Vegetarian Stuffing
courtesy of Mrs. Cubbison's recipe box

Ingredients
  • 2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin'
  • 1 cup butter or margarine, melted
  • 1 Cup Orange juice
  • 2 apples, unpared, cored and diced
  • 1/2 cup watercress, chopped
  • 1/2 cup almonds, diced
  • 1/2 cup sunflower seeds, hulled
  • 1/2 cup wheat germ
Directions
  1. Combine dressing with melted butter or margarine, apples, watercress, almonds, sunflower seeds, and wheat germ. 
  2. Stir in orange juice. Mix well. Pack tightly in a greased 1-1/2 quart jello mold. 
  3. Bake at 350 degrees for 45 minutes. Makes about 6 cups.

We all love stuffing and I think for different reasons. Feel free to tell me why you love stuffing or what you think is the best or most foolproof recipe you've got! Good luck...I know I'll need it. 

Wednesday, November 19, 2008

Recipe: Blakely Breadsticks

Sunday, Caroline invited me over to her home for dinner, but first, it was time for breadsticks. You'd think there wouldn't be much to talk about...you'd be wrong. She set up a demo for us with Matt Blakely. He taught us how to make his dad's famous breadsticks. I humored her, because that's all I could do, however, now I have tasted the breadsticks and can mirror her excitement and intensity about you making and eating these delicious cheesy treats. You can serve it as a side or even with some marinara as an appetizer.





ingredients:
  • 4 cups warm water
  • 1/2 cup granulated white sugar
  • 2 T Saf-Instant yeast
  • 4 t salt
  • 4 T vegetable or olive oil
  • Approximately 8 - 10 cups flour
  • 1/2 lb pepper jack cheese, grated
  • 1/4 lb butter (divided; melted)
  • Lawry’s garlic salt
  • Parmesan cheese

Seriously...pepper jack cheese is the way to go. Trust me on this one. 



directions
  1. Put warm (almost hot) water and sugar in a mixer (with a dough hook) or bowl and stir. Add yeast and allow it to dissolve. Stir in salt and oil. 
  2. Little by little, stir in enough flour to make the dough soft but not sticky. (Add about 1/2 of the total flour at first, then less and less at a time until the desired consistency is attained, kneading in the last cup or so.) 
  3. Spray 2 cookie sheets with Pam. Divide dough in half and roll out onto a lightly floured surface or surface sprayed with Pam, to a little larger than the cookie sheet. 
  4. Take a pizza cutter and slice in half (lengthwise) and then across in 2” or 2-1/2” increments. Fill each dough piece with about 2 T grated cheese. 
  5. Roll up and pinch the seams and ends and place on cookie sheet with the seam down. Repeat until done. (If you need a visual, put your email address in the comments and I'll send you a diagram).
  6. Brush the breadsticks with 1/2 of the melted butter. Cover with plastic wrap or a lightweight slightly damp cloth and let rise until doubled (about 45 minutes). 
  7. Sprinkle on Lawry’s garlic salt and Parmesan cheese and bake at 400 degrees for 12 – 15 min or until nicely brown. Immediately remove bread sticks from cookie sheets to cooling racks and brush with the other 1/2 of the melted butter. Serve hot and enjoy!
Yield: Makes 6 lbs. dough or about 2 dozen large breadsticks
Total Preparation Time: About 1 hour plus dough-rising and baking time
Calories, fat, fiber: Seriously, you don’t want to know. Don’t ask, don’t tell.

Note: Recipe can also be used for bread or pizza dough (1st 6 ingredients only). 1-1/2 lbs. of dough makes a good loaf of bread. 3/4 lb. of dough makes a 12” pizza.

My tips:
  • this recipe is huge so unless you're trying to feed 20 normal people, or me, Caroline, and Laura...cut it in half
  • Probably best to add flour in at 2 cups at a time, until the dough is cohesive not sticky
  • Don't need a KitchenAid, but you can use one...by hand worked just fine. 
  • You can let it rise either in a large ball of dough or form the breadsticks first and let it rise...works fine either way!



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