Trifle Custard

By DrGaellon on March 13, 2008

• Prep Time: 2 mins
• Total Time: 17 mins
• Yield: 4 cups

About This Recipe

Makes enough for one large trifle (using a trifle bowl 10" wide by 5" deep). See English Trifle."

Ingredients

• 2 cups whole milk
• 2 cups heavy cream
• 1 vanilla pod, split lengthwise and scraped
• 6 egg yolks
• 6 ounces granulated sugar ( by weight, almost a cup by volume)
• 2 tablespoons cornstarch

Directions

1. Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
2. In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
3. Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
4. Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard – it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly.
5. Pass through a fine sieve and cool thoroughly in the fridge.

Pecan cookies with chocolate and caramel drizzle

Chef Louis Prpich, owner of the Chowder House Café in Cuyahoga Falls, is back to work this fall after spending most of the year in and out of the hospital. He was diagnosed with polyarteritis nodosa, a disease in which the blood vessels become inflamed, causing injury to the organs.
These cookies are crazy good. They were one of the things that helped pull me through this illness.
MY MOM’S SCRUMPTIOUS COOKIES
½ cup butter, softened
1½ cups packed brown sugar
1 egg
1 tsp. vanilla
1½ cups flour
1½ tsp. baking powder
¼ tsp. salt
2 cups chopped pecans
Chocolate and caramel toppings (recipes follow)

Preheat oven to 350 degrees.
Combine dry ingredients except pecans and mix well.
In large mixing bowl or bowl of a stand mixer, beat butter and sugar until fluffy, then add egg and vanilla and combine.
Add dry ingredients and blend well. Mix in pecans.
Roll dough into 2-inch balls and place on ungreased cookie trays 2 inches apart. Take a fork and lightly press until the ball is pressed halfway down.
Bake at 350 degrees for 10 to 12 minutes. Let cool for at least 10 minutes before topping. Drizzle tops with caramel and chocolate toppings.
Makes about 2 dozen.

CARAMEL TOPPING (consider skipping and using just the chocolate as this is too sweet)
½ cup brown sugar
¼ cup heavy cream
½ cup powdered sugar

In a saucepan, bring heavy cream and brown sugar to a simmer. Whisking lightly, slowly add powdered sugar a little at a time, so as not to let it knot up on you.
Drizzle this immediately on the cookies with a fork. Tilt the saucepan while doing so. If sauce begins to harden, return to heat and let it soften.

CHOCOLATE TOPPING
2 semisweet chocolate squares (1 oz. each)
2 tbsp. unsalted butter

Microwave the chocolate and butter 1 to 2 minutes until melted, and stir until smooth.
Drizzle on cookies with a fork.

Basil Citrus Vinaigrette

Basil Citrus Vinaigrette

This a perfect dressing for a brunch salad- especially if you're serving Mimosas.

Ingredients:

4 tablespoons extra virgin olive oil

2 tablespoons fresh orange juice

2 tablespoons Champagne vinegar

1 teaspoon orange zest

2 tablespoons minced fresh basil

1/2 teaspoon organic agave nectar

A pinch of sea salt, to taste

Fresh ground pepper, to taste

Mix all of the ingredients in a glass dish or cup. I use a fork for this. Drizzle over fresh greens. Toss. Munch. Be happy.

Read more: http://glutenfreegoddess.blogspot.com/2008/04/three-ways-to-dress-naked-salad.html#ixzz37P9gqCfy

Roast Turkey and Winter Vegetable Chowder

By Ian Magary

Added March 27, 2010 | Recipe #418114

Servings:

10

Units: US | Metric

• 3 slices diced bacon
• 1 yellow onion, cut into 1/2-inch dice (large)
• 2 celery ribs, cut into 1/2-inch dice
• 2 red potatoes, peeled and cut into 1/2-inch dice
• 1 butternut squash, peeled, halved length-wise, seeded and cut into 1/2-inch dice (about 1 pound)
• 7 cups turkey stock or 7 cups chicken broth
• 1 zucchini, cut into 1/2-inch dice (medium)
• 2 cups swiss chard leaves or 2 cups kale leaves, de-ribbed and chopped
• 2 cups roast turkey or 2 cups chicken
• 1 tablespoon sage, minced (fresh)
• 1 tablespoon thyme, minced (fresh)
• salt
• fresh ground black pepper

Directions:

1. 1
   In a heavy 6 to 8 quart saucepan, cook bacon over medium heat, stirring frequently until browned. Remove with a slotted spoon to plate. Set aside. Pour off all but 2 Tablespoons of the bacon fat, and return the pot to medium heat. Add the onion and celery. Sauté until the vegetables are soft, but not browned, about 3 to 5 minutes.
2. 2
   Add the potatoes, squash, and turkey stock. Bring to a boil, and reduce the heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 minutes. Add the zucchini, Swiss chard (or kale), turkey, sage, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle the soup into warmed individual bowls or mugs and serve.

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Mashed-Potato Soup

Gourmet  | November 1990

yield
Makes about 4 1/2 cups, serving 4 to 6

Can be prepared in 45 minutes or less.

Ingredients

• 1/2 cup minced onion
• 1 small rib of celery including the leaves, chopped fine
• 1 carrot, grated coarse
• 2 tablespoons unsalted butter
• 2 cups chicken broth
• a scant 1/4 teaspoon crumbled dried rosemary
• 2 1/2 cups mashed potatoes
• 1 teaspoon white-wine vinegar
• 1/3 cup minced fresh parsley leaves

Preparation

In a large saucepan cook the onion, the celery, and the carrot in the butter over moderately low heat, stirring, until the vegetables are tender, stir in the broth and the rosemary, and bring the mixture to a boil. Whisk in the potatoes, a little at a time, bring the soup to a boil, whisking, and stir in the vinegar, the parsley, and salt and pepper to taste.

Lemon and Thyme Chicken Breasts

Lemon and Thyme Chicken Breasts

Ingredients:

1-2 tbsp olive oil
5-6 cloves of garlic, minced
1/3 cup of chicken broth
Zest from 1 lemon
Juice from 1 lemon
1 Tbsp fresh oregano
 2Tbsp fresh thyme leaves
3 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Two sprigs of fresh thyme
1 lemon cut into 4 wedges

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.
Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before slicing. Drizzle the pan sauce on top of the slices of chicken and serve. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by the Barefoot Contessa

Pulled Pork

 Slow Cooker Pulled Pork Recipe

By Christine Gallary

Difficulty: Easy | Total Time: 30 mins, plus 6 to 10 hrs cooking time | Makes: 6 servings

 For this easy pulled pork recipe, just coat the pork shoulder with a spice rub of dark brown sugar, chili powder, cumin, and cinnamon, then cook it on a bed of garlic and onions covered with chicken broth.

INGREDIENTS

• 2 medium yellow onions, thinly sliced
• 4 medium garlic cloves, thinly sliced
• 1 cup chicken stock or low-sodium chicken broth
• 1 tablespoon packed dark brown sugar
• 1 tablespoon chili powder
• 1 tablespoon kosher salt, plus more as needed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
• 2 cups barbecue sauce (optional)

INSTRUCTIONS

1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

Limoncello

Recipe courtesy Gabriele Corcos and Debi Mazar

View

 

YIELD: Varies

LEVEL: Easy

ingredients

• Limoncello
• 6 1/3 cups /1.5 liters 75-percent volume alcohol (recommended: 2 bottles Everclear Grain Alcohol)
• 14 lemons

• 6 1/3 cups /1.5 liters water
• 2 1/3 pounds/1050 grams sugar

Directions

Grazie Zia Laura, for opening your secret kitchen book for us... we might think of starting designing a label for it now and put it in our market!

To make the Limoncello:

This recipe occurs in 2 different stages: first the macerating of the lemon peels in alcohol, and then the actual brewing with the rest of the ingredients.

First stage:
Peel the lemons, making sure to only separate the yellow part of the peel from the fruit, and not go too deep.

A potato peeler does the trick, even if it behaves sketchy in the hand (lemons are much rougher than potatoes) still, you can try with a small blade, like a paring knife, but you will probably end up cutting too deep.

Place the peels in glass jars, possibly big enough to accommodate all the ingredients in the recipe, seal tight and let rest for two weeks. Find a dark corner in your house, even a basement or a cellar where to let your Limoncello rest, absolutely do not leave it exposed to sunlight... also, try to resist the temptation of opening your jars and sniffing it. It is called "resting" for a reason, be respectful, you will be rewarded later! We actually keep our jars on a library, to decorate our dining room...

Second stage:
After macerating for two weeks, the alcohol is now ready to be drained and mixed with the water and sugar.

Heat the water in the pan and mix the sugar, then let cool off for about 1 hour, stirring every now and then to make sure that the sugar collected on the bottom of the pan "stays in the game".

Drain the lemon peels from the jars and mix in the sugar water. Be careful, this is a moment you have to keep an eye on your volumes: figure out how many jars you are working with and maintain the proportion of ingredients! To simplify your life you, can brew everything in a big enough pot to accommodate all ingredients and then bottle it back into the jars.

And again, for the second time, you have to exercise control and patience. Sniff all you want, than close your jars tight and let rest for a whole month. You can shake the liquid gently when you start noticing some sugar deposited on the bottom of the jars. Where did you decide to let your Limoncello rest, in the basement on a kitchen shelf? Remember, no sunlight!

After a month, it is time to bottle, and it is totally up to you, just make sure you can fit your bottles in the freezer.


Brew Responsibly!

Asparagus Stir Fry

1 lb boneless pork cutlets, cut into 1 1/2 inch strips
2 Tbsp soy sauce
2 Tbsp vegetable oil, more if needed
2 garlic cloves, minced
1 piece, one inch long, fresh ginger, peeled, minced
1 bunch green onions, trimmed, sliced
1 bunch asparagus, roll cut into 1 1/2  inch pieces
1 bell pepper, cut into thin strips, 1 1/2 inches long
less than 1 Tbsp chili sauce

Start the rice. Marinate the pork in soy sauce in a small bowl, about 20 min. Meanwhile, prep vegies.
Heat wok over medium high heat. When metal is hot enough to sizzle a drop of water on contact, pour in oil. Move the wok to coat the surface with oil. Stir in garlic, ginger, and green onions; stir-fry until fragrant.  Add asparagus and peppers, stir fry 3 - 5 minutes, till asparagus is cooked crispy crunchy and bright green. Transfer vegetables to a bowl.
Add more oil to the skillet if needed (anothr Tbsp). Turn out pork strips and marinade into the pan; stir fry until the meat turns white and is almost cooked through, about 3 minutes. Add chili sauce. Lower hat and return vegetables to wok.  Stir fry for another minute to combine flavors.

Spaghtti Squash

Spaghetti Squash I

Rated: Submitted By: James Photo By: WANDA Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 6

"Strands of baked spaghetti squash are tossed with feta cheese, onions, tomatoes, olives, and basil for a Greek-inspired dish that tastes like pasta without all the calories."

Ingredients:

1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced

1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2.	Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
3.	Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
4.	Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Doug's lasagna

olive oil
1 onion
3 small jars Prego (or 1 large and one small)
1 container ricotta cheese
1 container cottage cheese
about 3/4 pound mozzarella
1/4 cup grated Parmesan
1 egg
1 Tbsp Italian seasoning
3 large cloves garlic
1 pound sausage
1 box frozen spinach
2 boxes lasagna noodles uncooked (you'll have some leftover)

Preheat oven to 350. Oil the pan. In a large sauce pan, cook onion and sausage till done, when almost done, add garlic.
Mix ricotta, cottage cheese, egg, Italian spice,parmesan, and 1 cup grated mozzarella
Put some sauce in bottom of pan and then a layer of noodles (uncooked), then the meat layer, sauce, a layer of noodles,  spinach, noodles, and more sauce, and top with  grated mozzarella.
Bake in 350 over about 90 min. 
Makes a ton,  enough for 10 if you cut large portions.

Chocolate Mousse

It's simple, versatile and delicious. Most important, it's no longer secret. "Like my French friends," Greenspan says, "this is the dessert I turn to all the time. But unlike some of them, I'll give you my recipe. It's my Valentine's Day present to you."

---

Recipe: Top-Secret Mousse

Makes 4 servings
3 1/2 ounces bittersweet chocolate, coarsely chopped
3 large eggs, separated, at room temperature
Pinch of salt
1 1/2 teaspoons sugar
Whipped cream or creme fraiche, for serving (optional)
Gently melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave oven on medium power.
If necessary, transfer the chocolate to a bowl that can hold all the ingredients. Using a whisk, stir the egg yolks into the chocolate one at a time.
In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, beat the egg whites with the salt until they start to form peaks. Beating all the while, gradually add the sugar. Continue to beat until the whites are shiny and hold medium-firm peaks.
Spoon about one-quarter of the whites over the melted chocolate and stir with the whisk until the mixture is almost smooth. (Stirring in a bit of the whites lightens the chocolate and makes the next step easier.) Spoon the rest of the whites over the chocolate and, using the whisk or a large rubber spatula, very carefully fold in the whites. Be as thorough as you can without overworking the mixture — it's better to have a few white streaks than to beat the bubbles out of the mousse by overmixing (actually, I find the streaks appealing).
Spoon the mousse into a serving bowl or individual bowls or serve it now, or cover it and keep it in the refrigerator until you're ready for dessert.
(Note from Vera--This was not as easy as it sounds)
Serving
Before the mousse sets, spoon it into individual cups — I love the way the mousse looks in martini glasses — or put it in a pretty serving bowl. I like to top it with lightly whipped heavy cream or creme fraiche. You don't have to stop there — the mousse is delicious with fresh berries, chocolate shavings, crushed candied nuts, nut brittle or even pulverized Heath Bar bits.
Storing
Covered well, the mousse will keep overnight in the refrigerator, although it will get denser as it stands.
Bonne idee
To give the mousse a mocha flavor, add 1 tablespoon strong coffee to the bowl with the chocolate to be melted. Alternatively, you can add another flavor when you whisk in the egg yolks; such as 1 teaspoon pure vanilla extract, 1/2 teaspoon pure almond extract, 1/8 teaspoon pure peppermint extract or a drop or two of pure orange oil.
A word on the eggs
The eggs in this recipe are not cooked, so it's important to use very fresh eggs, preferably organic and/or from a trusted local source.

Another easier recipe to try (also from the back of a chocolate bar):  : into a blender (in this order) place 2 cups chocolate chips (or any chopped semi-sweet chocolate), 1/2 cup sugar, 3 whole eggs, 1 teaspoon vanilla, 1 cup boiling milk. Blend until smooth, about 30 seconds. Pour into serving cups and refrigerate for 1 hour (or more). Top with real whipped cream. (The boiling milk melts the chocolate and cooks the eggs at the same time.)

Sweet Potato Quinoa Stew with White Beans and Spinach (from Andrea Bemis)

A delicious and hearty winter stew.

• PREP TIME
  10 mins.
• COOK TIME
  30 mins.

• 1 TBS coconut oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced
• 1 large sweet potato, or two smaller sweet potatoes, cut into 1/4 inch chunks
• 1 heaping tsp dried thyme
• 1/8 tsp cayenne pepper
• 1 15 oz can full fat coconut milk
• 1 1/2 cups cooked navy beans (or any white bean of your choice) if canned rinsed and drained
• 1/2 cup dry quinoa
• 4 cups spinach
• 6-8 cups low sodium vegetable stock
• Crushed red pepper flakes
• Salt and pepper to taste

Serves 4-6

1. Heat the coconut oil in a large soup pot over medium heat. Add the onion and sauté for about 5-8 minutes, stirring occasionally. Add the garlic, sweet potato, quinoa, dried thyme, and cayenne pepper. Cook for about 3 more minutes.
2. Add 6 cups of vegetable stock and beans. Bring to a boil. Reduce heat and simmer for about 30 minutes.
3. Stir in coconut milk and spinach. If soup is too thick add a bit more stock or water. Season to taste with plenty of salt, pepper, and crushed red pepper flakes to taste.

Use this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go!