Chilled Asparagus

Beautiful for your Easter dinner or any buffet meal.

This is a wonderful way to serve vegetables, that can be done ahead.  Either the day before or the morning of your dinner.  Then at the last minute all you have to do is arrange on a platter and add the vinaigrette.

As Always,

ENJOY!

INGREDIENTS

2 bunches of very thin asparagus

1 Tbs. Dijon mustard 

1/2 cup olive oil

1/4 cup lemon juice

salt

pepper

     Trim the ends of the asparagus.  Place in a shallow pan with only 1/2 inch of boiling water.  Steam for 2 minutes.  Immediately remove and submerge in ice cold water(lots of ice is necessary to keep the water very cold).  Drain and place in a sealed bag.  Refrigerate until ready to serve.

     To make vinaigrette, place all ingredients in a mason jar and shake well.  Refrigerate until ready to serve.

    To serve, arrange chilled asparagus on a pretty platter and drizzle vinaigrette over the top of the asparagus.  

Betty's Dinner Rolls

Hot out of the oven!

After rising for 1 hour the dough is doubled in size.

Roll out dough and form into 2 doz. little balls.

Let rise for 30-45 min.

Serve warm rolls with butter and jam!

This recipe is a classic!  It comes from an old dear friend, and it is a family favorite.  These are the type of rolls you can't stop eating.

As Always, 

ENJOY!

INGREDIENTS

1/2 cup mashed potato

1 pkg. yeast

1/4 cup warm water

1 egg

1/4 cup sugar

1/2 cup milk, scalded

1/3 cup butter melted

1/2 tsp. salt

3 - 3 1/2 cups flout

            In a small bowl add warm water and yeast, set aside.  In a large bowl beat the egg, add the sugar, beat again, then add the mashed potato, scalded milk and melted butter and salt, beat again. Add the yeast mixture and 2 cups of flour. Beat for 1 min. Add remaining flour, mix.  Knead on floured board until smooth.  Put in large greased bowl, covered and let rise until double.  Roll out dough, cut into 24 equal pieces, shape into small balls, put in greased pan, and let rise again for 30-45 minutes.  Bake at 400 degrees 20-25 minutes or until a dark bread brown.

Kouign-Amann

So delicious! Flaky and buttery with a touch of sweetness!

A small round ball of dough, ready for rising.

The butter pounded out flat with sugar, flour and kosher salt.

the folded dough put into a buttered and sugared muffin tin.

Hot out of the oven!

These delicious buttery breakfast rolls, take a bit of time and preparation, but they are so worth all the effort.  The lacquered dough formed by layers of butter folded and rolled into it with sprinklings of sugar between each layer as well, gives a beautiful result of buttery goodness with a touch of sweetness, that will satisfy every breakfast sweet tooth.

As Always,

ENJOY!

Recipe courtesy of Tasting Table

INGREDIENTS

For the Dough:

1 cup milk, heated to 115°

1 tablespoon active dry yeast

3 tablespoons sugar

2 teaspoons kosher salt

3 cups all-purpose flour, plus more for dusting

For the Butter Insert:

¼ cup sugar

2 tablespoons all-purpose flour

1 teaspoon kosher salt

2 sticks (8 ounces) unsalted butter, chilled, plus more for greasing

For Assembly:

1 cup sugar, divided

DIRECTIONS

1. Make the dough: In a stand mixer fitted with the dough hook attachment, combine the milk and yeast, and let sit until foamy, 8 to 10 minutes. With the motor running, add the sugar and salt, followed by the flour. Run the mixer until a dough comes together, 3 to 4 minutes. Transfer to a lightly floured bowl and cover. Let sit in a warm place until it has doubled in size, 1 hour.

2. Meanwhile, make the butter insert: Line a baking sheet with parchment paper. Sprinkle the sugar, flour and salt onto a clean work surface and toss the butter in it. Using a rolling pin, beat the butter until pliable, flipping as needed. Roll the butter into a 9-by-12-inch rectangle and transfer it to the prepared baking sheet. Chill for 45 minutes.

3. Transfer the dough to a lightly floured surface. Roll into an 18-by-14-inch rectangle that's ¼ inch thick. Place the chilled butter insert on one half of the dough, then fold the dough over to enclose it, pressing the edges to seal.

4. Assemble the pastries: Grease a muffin tin with butter and sprinkle with 2 tablespoons of sugar, then place the tin on a baking sheet. Working quickly, sprinkle a clean work surface with a heavy pinch of sugar. Place the dough on top and sprinkle with another heavy pinch of sugar. With one of the short ends of the dough facing you, fold the dough like a letter, bringing the bottom third of the dough up over the middle, then the top third of the dough on top of that. Roll the dough into a 12-by-16-inch rectangle, using sugar as you would typically use flour to prevent sticking. Repeat this process 3 more times for a total of 4 folds.

5. After the dough is rolled out for a final time, cut the rectangle into twelve 4-inch squares. With each square, bring all the corners into the center and fit into one of the molds of the muffin tin. Repeat with the remaining squares of dough. Sprinkle the tops with the remaining sugar. Cover in plastic wrap and let sit in a warm place until the dough has expanded to fill each mold, 30 minutes.

6. Preheat the oven to 375°. Bake until golden brown, 25 to 30 minutes. Immediately remove each kouign-amann from the tin and transfer to a wire rack to cool slightly, then serve.

St. Patty's Day Cornbeef

Even when it is a leftover, St. Patty's Day fare is always a treat! 

Cornbeef, crusted in pickling spices, oven roasted potatoes and carrots, and seared cabbage wedges, it is all so delicious, even when eaten after March 17th.

The recipe is featured as a post from last March.  Although there is the addition of the roasted carrots.  Toss the cut carrots in some melted coconut oil, and add to your pan of potatoes to be roasted in the oven.  The natural sweetness of the carrots will really shine!

As Always,

ENJOY!

Shake Shack

Opening Day at Shake Shack in West Hollywood!

The Original, the Smokehouse, and the Roadside Double.  Of course, crinkle fries, cheese fries, a black and white shake and the rainbow concrete, were all necessary sides!

This East Coast establishment is making its way into L.A.  Future locations to be opening in Glendale and Downtown.

As Always, 

ENJOY!

Irish Soda Bread

Golden and crunchy on the outside!

Tender and moist on the inside!

This recipe comes from my Irish Nana! I love this Irish Soda Bread, especially warm out of the oven. It is equally delicious when toasted, to get a nice crispy crunchy crust, and the butter melts into the little crevices.

As Always,

ENJOY!

2 cups flour

2tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

1 Tbs. sugar

3 Tbs. butter

1 cup buttermilk

1/2 cup raisins

Sift flour with baking powder, sugar, soda and salt.  Cut in butter with knife or pastry blender, until mixture resembles fine meal. Add buttermilk mix well. Gently fold in raisins.

Turn into greased 8" loaf pan and spread evenly. Bake 350 degrees, 35-40 min. or til brown. Let cool slightly before cutting and serving.

Irish Brown Soda Bread

A golden delicious crust!

Moist inside with flecks of golden raisin and rosemary!

I love Irish soda bread!  The little extras in this loaf make it unique and really special.  Instead of the usual, slathered with butter and jam, try this with some good cheese and ham!

As Always, 

ENJOY!

INGREDIENTS

1 cup cake flour

2 cups all-purpose flour

½ cup whole wheat flour

½ cup wheat germ

2 tablespoons dark brown sugar

2 teaspoons baking soda

1½ teaspoons salt

1 tablespoon chopped rosemary, plus 1 tablespoon for garnish

1⅔ cups buttermilk

1 cup golden raisins

2 tablespoons melted butter

Butter and jam, for serving

DIRECTIONS

1. Preheat the oven to 400°. Lightly grease a 9-inch cast-iron skillet.

2. In a large bowl, combine the flours, wheat germ, sugar, baking soda, salt and chopped rosemary.

3. Create a well in the middle of the dry ingredients and pour in the buttermilk. Stir with a wooden spoon until just combined, then mix the golden raisins into the dough. Use your hands to lightly knead the dough until a ball shape forms, making sure not to over mix, as this will toughen the bread.

4. Place the ball of dough into the prepared skillet. Use a knife to score the top, cutting about a third of the way through the dough in an X formation. Brush the top of the loaf with the melted butter and sprinkle the remaining tablespoon of rosemary on top. Bake the bread until the crust is golden and the loaf is hollow when tapped, about 40 minutes.

5. Allow the bread to cool completely, then slice and serve with butter and jam.

Recipe Courtesy of Tasting Table

Fontina and Preserved Lemon Grilled Cheese Sandwich

Grilled Cheese Sandwiches are such comfort food.  I love having variety though, and this sandwich gives a great intense flavor to any ordinary grilled cheese.

As Always,

ENJOY!

Great bread(sourdough, french, pullman loaf or rye)

soft butter for the outside of the slices

sliced Fontina cheese

1 tsp. preserved lemon slices (a little goes a long way here)

   Lay out your bread slices, cover with cheese slices, distribute lemon pieces evenly over cheese. 

Close sandwich and spread both outsides with soft butter.

Grill until golden brown and the cheese is melted.

Butter Pecan Tart

This tart is a real treat!  Brimming with pecans and raisins, all clinging together in a rich caramel sauce. One small slice will satisfy anyone's sweet tooth.

As Always,

ENJOY!

INGREDIENTS

Pastry:

1 2/3 cup all purpose flour

pinch of salt

2 1/2 Tbs. sugar

1/2 cup + 3 Tbs. butter chilled and diced

1 extra large egg yolk mixed with 1 Tbs. ice water

Filling:

1 1/4 cups packed dark brown sugar

1 cup butter

1/2 cup maple syrup

1/2 cup golden syrup

5 extra large eggs

1 tsp. vanilla

1 cup raisins

4 1/2 cups roughly chopped pecans

a 10 inch springform cake pan

   Sift flour, salt and sugar add diced butter and cut through until mixture resembles fine crumbs. Add the egg and water mixture, combining until a soft dough forms. 

    Wrap and chill for 15 minutes.

Preheat oven to 400 degrees.

Roll dough out to a 13 inch round. Line cake pan. Prick bottom of crust.  Chill for 10 min.  Bake the pastry shell with pie weights for 10 min. Let cool while making filling.

Reduce oven temperature to 300 degrees.

Put sugar, butter and both syrups in a large saucepan.  Bring to a boil and cook for 5 min. stirring constantly.  Let cool.

Put eggs in a large bowl and beat well.  Add vanilla.  Add raisins and pecans.  When blended, add the syrup mixture.  Mix well.

Pour mixture into pastry shell and bake for 1 hour.  Let cool before serving.

Recipe from Stephen Bull, Fulham Road Restaurant

Blueberry Crumb Cake

What a wonderful cake to serve to friends at a brunch or just with a cup of coffee.  Equally delicious with a spoon of whip cream for a dessert.

As Always,
ENJOY!

Ingredients

For the crumbs:

• 5 tablespoons unsalted butter, at room temperature
• 1/4 cup sugar
• 1/3 cup (packed) light brown sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

For the cake:

• 1 pint (2 cups) fresh blueberries (preferably fresh, or frozen, not thawed)
• 2 cups plus 2 teaspoons all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 2/3 cup sugar
• Grated zest of 1/2 lemon or 1/4 orange
• 3/4 stick (6 tablespoons) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk

Method

• Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Butter an 8x8-inch pan (Pyrex is great for this) and put it on a lined baking sheet.

• To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for about 3 days.)
• To make the cake batter: Using your fingertips, toss the blueberries and 2 teaspoons of the flour together just to coat the berries; set aside. Whisk together the remaining 2 cups flour, the baking powder, soda, salt, cinnamon and nutmeg.
• Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled — it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts, the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.
• Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, working with your fingertips, break it into pieces. There’s no need to try to get even pieces — these are crumbs and they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
• Slide the sheet into the oven and bake 55 to 65 minutes, or until the crumbs are golden and a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.
• Serving: Like all good coffee cakes, this needs nothing but coffee — or tea.
• Storing: Best served the day it is made, the cake can be wrapped well and kept overnight at room temperature.
• Recipe from Dorie Greenspan -Baking from my home to yours.

Stir-Fried Shrimp in an Aromatic Tomato Cream Sauce

This is one of my favorite quick Indian dishes.  So many wonderful flavors, a whole meal in itself!

As Always,

ENJOY!

• Sauce

• 1Tbs tomato paste
• 3⁄4teaspoon salt
• 1⁄4teaspoon sugar
• 1teaspoon garam masala
• 1⁄2teaspoon cumin
• 1⁄8-1⁄4teaspoon cayenne
• 3tablespoons chopped cilantro
• 1fresh green chile, finely chopped
• 1tablespoon lemon juice
• 7ounces coconut milk, well stirred (or 7/8 cup cream)

• Shrimp Stir fry

• 3tablespoons oil
• 1teaspoon mustard seeds
• 3garlic cloves, peeled and chopped
• 10 -15curry leaves (optional)
• 1 1⁄4lbs medium shrimp, peeled, deveined, washed and patted dry

• 1. DIRECTIONS

     1. Make the sauce:.
     2. Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water.
     3. Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
     4. The sauce can be made ahead and refrigerated for several hours.
     5. Stir-fry:.
     6. Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
     7. Stir till garlic turns medium brown and put in the shrimp.
     8. stir till the shrimp turns opaque most of the way through.
     9. Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked through. Turn off heat.
     10. From Madhur Jaffrey's Quick and Easy Indian Cooking

Warm Chicken Salad

This salad is a great hearty salad.  The kind that can be a complete meal.  All the parts can be prepared a day ahead, and then assembled when ready to eat.

I doubled this recipe and put it on a large serving platter for a party.  Make sure to use a spoon to scoop your dressing from its jar. to get all the dressing ingredients that want to settle at the bottom.

As Always,

ENJOY!

INGREDIENTS

For the Chicken:
One 3-to-4-pound chicken

2 tablespoons olive oil

1 tablespoon ground fennel seeds

1 tablespoon herbes de Provence

Kosher salt and freshly ground black pepper, to taste

For the Dressing:

½ cup olive oil

2 tablespoons sherry vinegar

1 tablespoon warm water

½ tablespoon Dijon mustard

½ tablespoon whole-grain mustard

½ teaspoon minced thyme

1 shallot, minced

1 garlic clove, grated

Kosher salt and freshly ground black pepper, to taste

For the Salad:
12 ounces baby new potatoes

6 ounces haricots verts, trimmed and halved

2 endives, sliced into 1-inch pieces

1 head Bibb lettuce, leaves roughly torn

1 head frisée, stem removed and leaves roughly torn

6 radishes, thinly sliced

DIRECTIONS

1. Make the chicken: Preheat the oven to 400°. Tie the legs of the chicken together at the ankles with butcher's twine. Pat the chicken dry with paper towels. Place the chicken in a 9-by-13-inch baking dish and rub with the olive oil, ground fennel and herbes de Provence. Season liberally with salt and pepper. Cook until golden brown and an internal temperature of 165° is reached, 55 to 60 minutes. Let it rest for 10 minutes before carving. Roughly chop the breast, thigh and leg meat, keeping the skin on, and transfer to a bowl. Discard the carcass and pour the pan drippings over the chicken.

2. Meanwhile, make the dressing: In a medium bowl, whisk together all the ingredients except the salt and pepper until smooth. Season with salt and pepper, then set aside.

3. Prepare the salad: In a pot of boiling salted water, cook the potatoes until tender, 12 to 15 minutes. Using a slotted spoon, remove the potatoes and transfer to a bowl, slicing in half lengthwise once cool enough to handle. To the pot of boiling water, add the green beans and cook until tender, 3 minutes. Meanwhile, prepare an ice bath to transfer the green beans to after they are cooked. Once cool, drain the green beans and set aside.

4. In a large bowl, toss the endive, Bibb lettuce, frisée and radishes with ¼ cup of the dressing. Lay out on a platter; toss the potatoes and green beans with another ¼ cup of the dressing and scatter on top of the lettuce. Top the salad with chopped chicken and serve.