Maple Wild Rice Bread

Maple Wild Rice Bread

This is such a great bread!  I am making this for Thanksgiving.  The first time I made it was 1995!  It is a perfect way to use up left over Wild Rice.  The Maple Syrup and the Wild Rice are a great combo. 

Maple Wild Rice Roll

Maple Wild Rice Bread recipe from Kitchen Aid 75th Anniversary Recipe Book

Ingredients

Minnesota Wild Rice



• 1 Cup cooked Wild Rice 
• 4-4 3/4 Cups All Purpose Flour
• 1 1/2 Cups Whole Wheat Flour
• 1 package Yeast
• 1 Teaspoon Salt
• 1 Cup Pure Maple Syrup
• 3/4 Cup Water
• 1/3 Cup Butter

Directions

• Cook Wild Rice
• Mix until well combined -- Wild Rice, 3 Cups All Purpose Flour, Whole Wheat Flour, Yeast, and Salt. 
• Attach dough hook to mixer and mix 3+ minutes
• Melt Butter, Water and Syrup together, cool slightly
• Mix Syrup Mixture with Flour Mixture
• Add  remaining flour in 1/4 Cup increments, mix until dough cleans sides of bowl.
• Knead Dough for 10 minutes
• Place Dough in greased bowl, brush lightly with butter and cover with plastic wrap



Dough First Rise

• Allow Dough to rise until double in size (2 hours) and punch down
• Shape dough into desired shape
• Place dough on buttered pan and brush lightly with butter and cover with plastic wrap
• Allow Dough to rise until double in size (1-2 hours) 
• Bake 350 for 30-40 minutes, until golden brown.
• Cool on wire rack 





Mini Roll



Wild Rice and White Bread



Bread Apolooza



Sunday Supper Nov 21 Traditions in Cheesy Goodness

We had Lynn over  for a traditional Sunday Supper.  We settled on something far from the Thanksgiving tradition...Lasagna.  This is a recipe that is a hybrid combo of my Mom's Lasagna and the Lasagna Erick grew up on.  My mom always made really good Lasagna.  I remember when she taught me how to make her recipe when I was in the 9th grade.  That is when she taught me the secrets to her sauce...one secret was to put the onions in the blender...she said "it mixes in so well, no one (AKA "your brothers") will even know there are onions in it.  If your brother sees an onion in this, he won't eat it....if we do it this way, he'll never know" she said with a smile.  Wise words from a mother of 7.  If you read Maria's Red Sauce Recipe, you will see that this tradition continues. 


Roasted Carrots

Menu

• Spinach and Pomegranate Salad with Balsamic Dijon Vinaigrette
• Lasagna (made with Maria's Red Sauce)
• Roasted Carrots
• Fresh Pineapple
• Roasted Garlic and Homemade bread sticks
• Cranberry Apple Cake with Butter Sauce


Lasagna

• 4-6 cups of Maria's Red Sauce (you can also use a jar of Prego or Barilla Marinara Sauce....Erick kinda prefers the jarred sauces sometimes...GASP :)  but I don't mind because it makes this recipe even easier)
• 10 (11 if you have kids that want a bonus noodle) lasagna noodles cooked (I cook 2 minutes less than the package says otherwise they get too mushy during the baking process)
• 3/4 pound cooked ground beef (crumbled)
• 3/4-1 pound freshly grated mozzarella cheese
• 1/3 pound (or 2 medium balls about the size of a baseballs) freshly grated FRESH mozzarella (the kind that comes in liquid)
• 1/2 pound freshly grated cheddar cheese

Layer Lasagna in 9x13 pan in the following order-- sauce (just enough to cover the bottom of the pan so that the noodles don't stick to the bottom of the pan), noodles, sauce, meat, cheddar, mozzarella, fresh Mozzarella, and once again with noodles, sauce, meat and top with cheese.  It is worth noting that pre-grated cheese doesn't melt very good that is why I highly recommend you shred your own Sista's!

Bake 375-400 degree oven 45 -60 minutes until bubbling and golden brown. 
 

Lasagna Golden Cheesy Goodness

Spinach and Pomegranate Salad

• Balsamic Dijon Vinaigrette
• Fresh Spinach
• Pomegranate Seeds
• Humboldt Fog Goat Cheese crumbled
• Marcona Almonds roughly chopped

This salad Rocks.  The combo of the Goat cheese, Marcona almonds and Pomegranate is a holy trinity. Lynn said she really liked how the Pomegranates added refreshing texture that burst in your mouth.  I think they are the grown up equivalent to Pop Rocks.  Try them on your next spinach salad, and you will know what I mean.  If you are not familiar with  Humboldt Fog it is worth ($$) trying, it is a favorite of mine.

Cranberry Apple Cake with Butter Sauce

I love cranberries and have been stalking them in the grocery store for weeks.  I was looking for the perfect recipe and this sounded like a winner. 

Cranberry Apple Cake adapted from Barefoot Contessa, How Easy is That? by Ina Garten and Cranberry Pie Cold Weather Cooking by Sarah Chase.  Sarah Chase's recipe adds 3/4 cup chopped walnuts and omits the apples. 

Cranberry Apple Cake

 

Cranberry Mixture


Cranberry Apple Cake with Butter Sauce

 Combine in Medium Bowl

• 12 ounces cranberries
• 1 Apple peeled and diced
• 1/2 cup brown sugar (lightly packed)
• 1 Tablespoon Tangerine Zest (or orange zest)
• 1 teaspoon Orange Extract (optional)
• 1/4 cup Tangerine Juice (or orange juice)
• 1 teaspoon cinnamon
• 3/4 cup chopped walnuts (optional)

Cranberry Apple Cake Baking

Batter

• Beat 2 eggs 2 minutes in mixer
• Add 1 Cup Sugar
• 1 stick melted and slightly cooled butter
• 1 teaspoon vanilla
• 1/4 cup sour cream
• Beat until just combined
• Add 1 Cup Flour
• 1/4 teaspoon salt

Divide Fruit into 8 buttered Ramekins and top with Batter.  Sprinkle cinnamon and sugar on top and bake 55 minutes in a 325 degree oven.  Serve warm or at room temperature

Butter Sauce

• 1/2 cup butter
• 1/2 cup heavy cream
• 1 cup sugar
• Bring to boil in sauce pan, boil 2 minutes
• Add 1 Teaspoon Vanilla
• Serve Warm or Chilled

Sunday Supper Nov 14 Dry Rub

Dry Rub (sounds ominous)

Dry  Rub.. sums it up.  Truth be told, not every recipe turns out the way I expect or want.  I have my fair share of misses.  Take for example my nemesis Ribs...I once knew how to cook succulent and tender ribs.  My recent attempts have been a mis-adventure.  First, I must say cooking ribs is a half day commitment and to spend all that time and to be left with charred remains is kinda a bummer....you know the feeling?  Two weeks ago I made Ribs for Erick and me, they were very charred OMG, there was almost no meat left, just charred bones...note to self never doubt using indirect heat on the grill when cooking Ribs.  Round two came just a week later.  Erick said he was still hungry for ribs (I wonder why) and his encouraging request gave me all the motivation that I needed.  To top that off, I decided to try it out for Sunday Supper with Lynn.  I figured if we had to make a last minute dash to a frozen pizza, she wouldn't mind.  So round two wasn't charred, but was pretty tough.  Erick's use of a steak knife confirmed my suspicions..LOL.  I am thinking I probably should have cooked them for longer?  We'll see how it goes next time.  We all enjoyed them for what they were.  Oh well, better luck next time.  The Spinach Salad was my favorite, nice and hearty.

Sunday Supper Nov 14 Menu

• Spinach, Egg and Bacon Salad with Red Wine Vinaigrette
• Spare Ribs with Dry Rub (BBQ) and BBQ Sauce
• Corn on the Cobb
• Baked Potatoes
• Homemade Bread
• White Chocolate Cheesecake with Raspberry Coulis

Spinach, Egg and Bacon Salad

• Fresh Spinach
• 3 Hard Boiled eggs chopped
• 5 slices Chopped Crisp Bacon
• Cherry Tomatoes (cut in half)
• Thin Slices Fresh Parmesan
• Red Wine Vinaigrette

Red Wine Vinaigrette

• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 T. heaping Shallots finely diced
• 1/2 t. salt
• Freshly Cracked Pepper
• 1 T. Dijon Mustard

Dry Rub (BBQ)

• 2 Tablespoons Sweet Paprika
• 2 Tablespoons Smoked Paprika
• 2 Tablespoons Chili Powder
• 2 Tablespoons Ground Cumin
• 2 Tablespoons Dark Brown Sugar
• 2 Tablespoons Salt
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Sugar
• 1 Tablespoon Black Pepper
• 1 Tablespoon White Pepper
• 1-2 Teaspoons Cayenne Pepper
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Celery Salt

Closest Thing (that I can create) to Lady Di's Homemade White Bread

Lady Di always made us homemade bread growing up, she still makes it today.  I have such fond memories of walking in the front door and smelling her labor of love. Sometimes when I go home, she sends me home with a fresh loaf.  It makes me smile just to think of it.  She taught me how simple and wonderful homemade bread with butter and honey can be.  Lady Di, if you read this please send your recipe  (how fun would that be?).  Also, how long do you let the bread rise in the pan?  Your bread is always so light and airy.  Yummy. 

Diane says "My recipe is in the Betty Crocker book-just the white bread recipe.  Pat Cuka told me that her grandma Flynn made it and added 1 cup of powdered milk. That made it into 3 loaves instead of 2." Okay people, now you know..this is a golden tip from the ladies who would know. 

I was inspired to bake bread this weekend by my friend Cathi.  She has been making all sorts of fun stuff in the kitchen, including bread.  I wanted to taste her bread enough that I had to make some of my own.  Thanks for inspiring me Cathi!!!

White Bread adapted from Betty Crocker

7-8 cups bread flour

3

tablespoons sugar

1

tablespoon salt

3 

tablespoons shortening

2

packages regular or quick active dry yeast (4 1/2 teaspoons)

3/4

cups very warm water (120° to 130°F)

2 cup lukewarm milk (scalded then cooled)

I haven't made bread in years.  I go through phases where I will make bread.  And don't think I won't count out the bread machine, yes.. it has seen its fair share of use circa 1999. 

• In large bowl, dissolve yeast in warm water, stir in the sugar, salt, shortening, milk and mix until well combined. Add 4 cups flour and mix in mixer for 5 minutes.  Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.  Switch to dough hook and knead for 10 minutes or knead by hand (see below)
• Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size.

A soft pillow of goodness

• Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
• Gently push fist into dough to deflate. Divide dough in half. Fold ends under loaf.  Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size. I like to let it rise 2 hours so it gets really big and airy loaf
• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.

This smells so good

• Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Ahh, the first slice

The smell of baking bread and now my mind wonders to my wildrice bread recipe...I will have to dig that one up...so good.

Toasted to perfection

Roasted Brussel Sprouts

I love Brussel Sprouts, unfortunately Erick doesn't share my same admiration for these little buds.  This is a pretty rich recipe and if you just toss the brussel sprouts with olive oil S&P and roast and do nothing else...you can't go wrong.

Roasted Brussels Sprouts with Gorgonzola Hazelnut Sauce adapted from Cuisine At Home Oct 2010, Issue 84

1 pound brussel sprouts, trimmed and halved
2 T Olive Oil
Salt and Pepper
Toss above ingredients together and spread on tinfoil lined baking sheet.  Roast 475 degrees for about 10 minutes.

Gorgonzola Hazelnut Sauce
Melt 2 T Butter and stir in 1/3 cup chopped hazelnuts and 2T chopped Shallots cook until brown flecks appear in butter about 10 minutes.  Stir in 1/2 cup cream and bring to boil and simmer 2 minutes.  Add 1 oz Gorgonzola and 1 T Lemon Juice.

Toss Sauce and Brussel Sprouts together to finish.

Hearty Beef Stew

I had left overs from the short rib dinner so I decided to use the corn, short ribs, gravy to kick off a batch of beef stew.  Since I used left overs, I will provide the recipe that I adapted the beef stew from.  Tyler Florence Tylers Ultimate Beef Stew  

Beef Stew

Ingredients

• 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
• 3 tablespoons butter
• 2 cups all-purpose flour
• 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
• Salt and freshly ground black pepper
• 1 bottle good quality dry red wine (recommended: Burgundy)
• 8 fresh thyme sprigs
• 1 fresh rosemary sprig
• 3 garlic cloves, smashed
• 2 bay leaves
• 2 1/2 cups beef stock
• 9 small new potatoes, scrubbed clean and cut in 1/2 (I used Yukon Golds)
• 1/2 pound carrots, peeled and sliced (I used the sweet organic carrots the ones that come with the tops still on)
• 2 cups onions (I caramelized them first)
• 1 pound white mushrooms, cut in 1/2 (I caramelized them first)
• 1/2 pound fresh sweet corn
• Fresh flat-leaf parsley, chopped, for garnish
• Crostini

Beef Stew with Parmesan Crostini


Directions

I used left over short ribs and filet and skipped this step.  I also used the leftover gravy from the short ribs.  So I added broth to the gravy and skipped ahead to the steps for adding the potatoes, mushrooms, onions, etc.... 

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine (or use broth) to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine (or broth) has gotten hot add the browned meat, thyme, smashed garlic, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, onions (I caramelized onions for added flavor) and mushrooms (I caramelized mushrooms in saute pan first), along with a pinch of sugar to balance out the acid from the red wine (you can use broth in place of wine). Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add corn, during the last 10 minutes of cooking. Season with salt and pepper and remove the thyme sprigs.

To serve, place the stew in a soup bowl, garnish with parsley, Right before serving add a slice of Toasted Crostini, half way submerged in the stew.

Parmesan Crostini

 Crostini:

• 1 loaf of ciabatta sliced thin
• Butter
• 4 garlic cloves, halved
• Parmesan
• Preheat the oven to 350 degrees F.

Put a sheet pan in the oven so that it gets good and hot.  Rub garlic on bread and and brush both sides of bread with butter.  Place the bread slices on the hot sheet pan. Bake until bottoms are golden and turn over.  Add freshly grated Parmesan and cook until crispy and golden.

Short Ribs -- Where you been all my life?

Erick exclaimed this meal "one of the best in along time" I adapted this recipe from Tom Colicchio.  Colicchio is that bald guy from top chef.  I love him.  If he isn't good with his meat, who is?  This is the best recipe and my favorite dish of all time.  This will WOW anyone and is pretty easy to make.  It doesn't get any better than this.  Seriously...make this.  You will not be disappointed.  Serve with mashed potatoes.

Braised Beef Short Ribs

Ingredients

• 2 tablespoons canola oil
• 6 short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
• Kosher salt and freshly ground pepper
• 1 large onion, finely chopped
• 2 carrots, sliced
• 3 celery ribs, sliced
• 3 garlic cloves, thickly sliced
• One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon (or broth)
• 4 thyme sprigs
• 3 cups Liquid Gold (chicken stock)

Directions

• In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.





Naked Short Ribs


• Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.




Braising Liquid


• Preheat the oven to 350°. Transfer the ribs and marinade to a large, dutch oven.  Add the Liquid Gold (chicken stock) and bring to a boil. Cover and cook in the lower third of the oven for 2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice,until the sauce is reduced by about half and the meat is very tender. 



Short Ribs with Braising Liquid

• Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.  Erick likes his sauce like gravy, so I add 1/4 cup flour to 1/2 cup very cold water and whisk.  Slowly add flour mixture to hot pan sauce whisking vigorously so that there are no lumps.  Bring to a boil/simmer to thicken
• Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes.  This step is essential and really caramelizes the ribs.  Transfer the meat to plates, spoon the sauce on top and serve. We had this with corn and mashed potatoes.  Yummy.  This is probably my very best recipe and our most favorite dinner.  Try it, you will LOVE it!!!

Say CHEESE!

I love this cookbook, Cooking School Secrets for Real World Cooks.  I found this recipe and it looks divine.  I cut the original recipe in half.  Mostly because I knew there was no way we could or should eat a whole cheesecake, secondly I prefer little individual deserts (they can easily be frozen), and third I only had 6 clean ramekins.  Also, I know the Raspberry Coulis will put it over the top, so I ended up making a double batch of the coulis.  It is going to be hard to wait until they cool!

White Chocolate Cheesecake with Oreo Crust and Raspberry Coulis

White Chocolate Cheesecake with Oreo Crust and Raspberry Coulis
Adapted from Cooking School Secrets For Real World Cooks

Finished White Chocolate Cheesecake with Oreo Crust

Oreo Cookie Crust 10 Oreo's crushed
2 1/2 T Melted butter
Mix and distribute and press into 6 custard cups.  This makes just enough to fill the bottoms of 6 ramekans/custard cups) Bake for 10-12 minutes in 300 degree oven

Mix Cheescake fillilng
2 packages cream cheese
1/2 cup sugar
Once combined;
add 2 eggs and 1 egg yoke, adding one egg at at time, do not overbeat
Once combined:
add 8 ounces of melted white chocolate
add 1 1/2 t. vanilla

Bake in hot water bath in 350 oven (fill roaster with very hot water, enough that the hot water half way up the side of the little custard cups) for 60 minutes or until the tops are golden brown and center is slightly wiggly.



Cooking Cheesecake in Bain-Marie


Raspberry Coulis
1 10ounce bag of frozen raspberries
1 1/2 T Superfine Sugar
Press berries through a fine mesh, leaving only seeds behind and add sugar. 

Raspberry Coulis

Finished Mini Cheesecake

Hey There Sweet Potato -- How you doin?

I was reminded of this recipe when I was looking through Smitten Kitchen's Blog.  It is a no brainer for a quick week day meal that will satisfy the soul.  This is so easy to make, I made this after I got home from work yesterday.  It only has a few ingredients and comes together quickly. 

Sweet Potato and Sausage Soup
adapted from Bon Appetit, October 2007

1 10- to 11-ounce fully cooked smoked Keilbasa sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
8 cups Liquid Gold
1 9-ounce bag fresh spinach
Heat heavy large pot over medium-high heat. Add sausage; cook until brown.  Transfer sausage to paper towels to drain.  Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 20 minutes. Add Liquid Gold; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes.

Hey Red Sauce -- You talkin to ME?

Red Sauce with Ground Beef

I have serveral versions  of red sauce.  Some come together over a long afternoon, others benefit from a short simmer and I am not one to turn up my nose to the jarred stuff.  Truth be told, I rely on good old Prego and Barilla sauce for a many quick meals.  The recipe below freezes really well so I like to make a big batch for a fast week day meal.  If you want it a little heartier, add a 1/2 pound of ground beef.

Adapted from Cooking School Secrets for Real World Cooks (20 Minute Tomato Sauce)

Maria’s Red Sauce

Ingredients:

• 2- 28 ounce cans diced/whole or pureed tomatoes (see note)*
• 1-28 ounce can crushed tomatoes
• 3-Tablespoons Butter
• 2-cloves garlic (pureed in food processor)
• 1-Large onion (pureed in food processor)
• 1-cup pureed carrots (puree in food processor and measure about a cup)
• ¼ cup fresh pureed basil (if fresh basil not available substitute 1T. Italian Seasoning)
• 1-Tablespoon Chicken Bouillon (I use “better than bouillon” it comes in a jar and is soft.  You can use vegetarian bouillon if need be)
• 1-2 Tablespoon Tomato Paste (I buy the kind in the tube)
• Freshly Ground Pepper to Taste
• ¼ Teaspoon Red Pepper Flakes
• 1/2 Pound Ground Beef Cooked (optional)

Directions:

• Melt butter and sauté onions and garlic for 10 minutes or until soft,
• Add pureed carrots and sauté an additional 10-15 minutes. 
• Sautéing the onion, garlic and carrots will mellow their flavor and make them soft, which helps to give the sauce substance and flavor.
• Add ground beef (optional) pureed tomatoes, crushed tomatoes, basil, chicken bouillon, pepper, red pepper flakes.
• Simmer the sauce on the stove until it is reduced by at least a third or until it is thick enough for your preferences.  I usually let it cook for a couple of hours.  It seems like the longer it cooks the more the flavors blend.  But…it is really good even after cooking for only 30 minutes.
• *The pureed carrots and the chicken bouillon are the secret ingredients that make the sauce.  The carrots add sweetness and the bouillon gives depth of flavor and salt. 
• This makes enough for one lasagna dinner and one spaghetti dinner. 

Simmering Sauce

Sweet and Salty

The leaves have turned, it's dark by 5 and I have been in full on hunker down comfort food mode.  That might explain why I have been MIA?  :)  Short Ribs, Sausage Sweet Potato Soup, Spaghetti and Meatballs and Brown Butter Krispie Treats.   Beef Stew is on deck for today.  I found this winner while purusing Smitten Kitchen's Blog. 
Adapted from Smitten Kitchen Salted Brown Butter Crispy Treats

Sweet and Salty Brown Butter Rice Krispy Treats
Makes 16 2-inch squares or 32 1- x 2-inch small bars
1 stick butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
Butter an 8-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir, and when the butter takes on a brown nutty color, turn the heat off and stir in the marshmallows. Stir until melted and smooth.  Remove the pot from the stove and stir in the salt and cereal together. Spread in pan.  Next time I will make a double batch, hopefully then they will last more than 2 days.

This sea salt is really flaky and delicious with these treats

Can you see the flecks of brown butter mixed in with the half melted marshmallows? YUMMY

Melted marshmallows and brown butter

Sweet and Salty Brown Butter Rice Krispy Treats

Gastronomic Tour of San Francisco

San Francisco welcomed me with unseasonably warm and welcoming weather.  There wasn't even a hint of of fog until the morning of my departure.  While in SF I took advantage of the fruits of the city.  The Westin St. Francis on Union Square offers historic elegance.  The proximity to Union Square offers cable cars, shopping and fabulous dining!  Within 2 blocks I enjoyed the both Scala's and Kuleto's.  I jumped right in to an Italian themed tour at Scala's Bistro at the Drake.  For lunch I enjoyed Duck Confit with Brussel Sprout Squash Risotto with fresh bread and olive oil!!!  My friend Bob suggested Kuleto's for dinner and it did not disappoint.  The highlights at Kuleto's were the Salumi Misto, Risotto with saffron, scallops, shrimp and basil and the Chocolate Mouse Torte. 

Just a couple blocks from where my meeting was being held I found this great little Italian Restaurant, Ristorante Umbria.  On two different days, I enjoyed both the Cioppino Alla Salvadore and Rolatini Al Fattore.  A great little find off of Market Street.

Walks from Union Square through China town with North Beach as the destination were rewarded with a colorful and textured walk through this beautiful city.  Two favorite spots in North Beach include Colosseo and Calzones.  Outdoor dining at its best!  At Colosseo, I enjoyed delicate Carpaccio and a robust Cioppino served in a 12 inch cast iron skillet!!!!  At Calzones,  I enjoyed a new favorite, Scallops wrapped in Pancetta with Wasabi Aioli and old time favorites, beet salad with Humboldt Fog goat cheese and Shrimp Alfredo made with Swiss Chard, Artichoke Hearts, Point Reyes Blue Cheese and Pine Nuts.

Sunday Supper Oct 10 -- Knock, Knock Puddin Head

October 10th, was beautiful fall day it was in the 80's and was sunny with blue skies. 

Ria says, "Lynn, I think they made this Pyrex measuring cup for a Lefty" Lynn replies "or they made it in a country who uses metrics instead of US measurements" ...Ria responds "yeah, that must be it" ...Ria is thinking...Good Lord!  It is a good thing I was only responsible for teaching Lynn the basics, like coloring, counting to 10 and the ABC's, if I were left with more responsibility she would have grown up to think Pyrex makes measuring cups for lefties....




Tom and Lynn

 Sunday Supper

Giorgio's Beet Salad
Garlic Sauteed Spinach
Ria's Chicken Marsala Rigatoni
Brownie Pudding with Caramel Sauce and Almond Flavored Whipped Cream

Ria's Rigatoni (Ria's Chicken Marsala Rigatoni)

Ingredients:

• 1 Whole Chicken Breast
• EVVO (Extra Virgin Olive Oil)
• 12 oz Rigatoni Pasta, Cooked
• 4 Tablespoons Butter
• 1 Cup chopped Onion
• 8 oz. Cremini Mushrooms
• 2 oz White Wine
• 6 oz. Marsala Wine
• 14 ounces Chicken Broth
• 2 Cups Cream
• 1 clove Garlic
• 1/2 Cup Parmesan,
• 2 Tablespoons Chopped Fresh Italian Parsley
• 2 Tablespoons Chopped fresh Basil

Directions Ria's Rigatoni:

• 1 Whole Chicken Breast split and rubbed with EVVO, S & P and roast in oven on 375 for 40 minutes. Cool Chicken slightly 12 ounces of Rigatoni Pasta, drain and set aside. I cook it for 1 minute less than the box indicates. It will cook a little while it cools and when you put it back in with the sauce.
• In wide bottom saute pan melt 4 T. butter and add 1 cup chopped onion. Saute on medium until caramelized (30 minutes or more), add 8 ounces cremini mushrooms (sliced in half)brown lightly.
• Remove onion mushroom mixture from saute pan, and set aside.
• In the same saute pan, add 2 ounces of white wine, 6 ounces Marsala Wine, 14 ounces of Liquid Gold (chicken broth).
• Bring to boil, reduce to simmer and reduce by half (15-30 minutes).
• Add 16 ounces of heavy cream, bring to boil, reduce to simmer and reduce until thickened (10 minutes).
• Add chicken, cooked rigatoni, onion mushroom mixture, 2 T butter, 1 clove chopped garlic, fresh cracked pepper, bring to simmer and heat through.
• Finish with 1/2 cup fresh grated Parmesan, 2 T fresh chopped Italian Parsley, 2 T. Fresh Chopped Basil.

Giorgio's Warm Beet Salad

Ingredients for Honey Mustard dressing:

• 1/4 Cup Dijon Mustard
• 1/4 Cup Whole Grain Mustard
• 1/4 Cup Honey
• 1/2 Cup Olive Oil

Directions Honey Mustard dressing:

• Combine 1/4 cup Dijon, 1/4 cup whole grain mustard, 1/4 cup honey and 1/2 cup olive oil.
• Mix, shake or blend until emulsified

Ingredients for Warm Beet Salad:

• 1 Pound Beets
• 1 Onion
• 8 ounces Cremini Mushrooms
• 2 Tablespoons Olive Oil
• Salt and Pepper to taste
• 1/2 Cup of Goat Cheese (Chevre) 

Directions for Warm Beet salad:

• Roast beets (I use both yellow and red), skin on, at 425 for 30 minutes or until beets are soft all the way through. After beets cool, peel and cut in quarters. Set beets aside.
• Cut 1 onion in eighths, slice 8 ounces of mushrooms in half. Toss onions and mushrooms in olive oil and s & p and roast in oven for 15 minutes.
• Combine beets, onions (red onions add color and are a little sweeter), mushrooms (crimini are my fav). On top of veggies top with 1/2 cup of small pieces of goat cheese.
• Top with S & P and bake for 5 minutes until goat cheese is slightly browned.
• Drizzle dressing over beet salad mixture, serve beet salad warm.

Brownie Pudding

OMG Chocolate Brownie Pudding...These are nestled into a hot water bath and gently cooked to perfection. 

Adapted from Barefoot Contesa Back to Basics Brownie Pudding
Brownie Pudding:
Preheat oven to 325.  Butter Ramekins.  Boil Water in Microwave for hot water bath (I boil 2-- 1 quart batches of hot water).  Put large empty roasting pan in the oven, add boiling water to roasting pan.

In a bowl beat (medium high speed) 4 extra large eggs and 2 cups sugar for 10 minutes until rich, thick, creamy and light yellow in color.  Add seeds from 1 vanilla bean (or 2 t vanilla extract) and 1T Framboise.

Mix 3/4 cup cocoa with 1/2 cup flour, set aside.  Slowly add cocoa mixture to egg sugar mixture and mix until just combined.  Slowly add 2 sticks melted and cooled butter.  Mix until just combined. 

Pour batter into little ramekins or baking dish.  Pour Hot water into roasting pan. Put filled ramekin's in Hot Water Bath in the oven.  Bake for 60 minutes.  If you bake in a larger baking dish, it will probably take 75+ minutes to cook.  Allow to cool. 

Garnish:
Serve with Ice Cream, Carmel, Whipped Cream and toasted peanuts, Creme Anglaise would be good too...or just plain is totally killer....

Notes:
BTW...it will appear under baked.  It will have a crisp, chewy brownie like exterior while the interior will be soft, rich and pudding like. Store wrapped in plastic wrap in the fridge.  Bring to room temp or microwave before serving.

Mexican Chicken Soup

Erick and I both love this soup.  I like to keep a quart frozen for a quick go to meal.  It is easy to freshin it up with the fresh jalepano and cilantro.  I made a big batch of this on Saturday.  It tastes better than this picture looks. :)

Mexican Chicken Soup adapted from Barefoot Contessa Back to Basics Ina Garten Mexican Chicken Soup

Mexican Chicken Soup Recipe:

Ingredients:

• 3-4 Cups Shredded Chicken
• 3 Tablespoons Olive Oil
• 2 Cups Chopped Onions
• 1 Cup Chopped Celery
• 2 Cups Chopped Carrots
• 4 cloves garlic minced
• 10 Cups Liquid Gold
• 28 ounce can diced tomatoes
• 1 Tablespoon Hot Sauce
• 1 1/2 Teaspoon Ground Cumin
• 1 1/4 Teaspoon Ground Corriander
• 1/4 Teaspoon Cayenne Pepper
• 4 Jalepanoes chopped
• 6 Corn Tortillas
• Fresh Cracked Pepper and Salt to taste
• 2 Tablespoons Fresh Cilantro chopped

Directions:

• Saute chopped onions, garlic, celery and carrots in Olive Oil
• Add  Liquid Gold, diced tomatoes, hot sauce, ground cumin,  ground coriander, cayenne,  jalapenos and corn tortillas,
• Season with fresh cracked pepper and salt to taste. 
• Simmer for 25 minutes until tortilla's dissolve into soup 
• Stir in 3-4 cups shredded cooked chicken.
• Top with 1/4 cup of chopped cilantro (optional). 
• Garnish with Tortilla Chips, Lime, Cheddar Cheese, Avacado's and Salsa

Note:
I buy a rotisserie chicken from the store, that is very quick and easy, otherwise I roast 2 whole (4 split) chicken breasts rubbed with EVVO, S& P for 40 minutes in a 350 oven. 

Garnish:
We like to add a little extra chopped jalapeno, guacamole, sour cream, lime, tortilla chips and cheddar cheese as garnish...however..it is pretty good even without all these additions.

The More Things Change The More They Stay The Same

In the last week I have trekked from here to Marquette, MI  and many other places along the way.  Marquette was in full fall bloom with plenty of reds, golds, and toasty hues, I felt grateful to see the vibrant fall colors in such a remote and unspoiled area.  I made my usual trek to picturesque Presque Isle Park.  My favorite spot for supper in Marquette is Elizabeths Chop House, the Prime Rib is out of this world and their corn chowder with crab is worth the trip alone.

This week I actually made Osso Bucco (Veal Shanks), I know what you're thinking....over achiever...LOL no really...it is one of those stick in the oven and it comes out like magic...who would have ever thought it would be so easy. 

One of the weekends highlights was time spent with the Perszyk's.  Lynn's parents came to town for parents weekend and instead of Sunday Supper, John and Jen took Lynn and me to Trocadero for Brunch on Saturday.  BTW the Trocadero Omelet was killer.  Spending time with John, Jen, and Lynn was just like old times.  It was so fun.  

Lynn did great in her first set of exams.  I knew she would do great!  She is still rocking it like when she was 2 and 3...steadfast in her focus and interest in reading and learning.  In addition to that, she has mastered the headband, the messy bun, and knows more things you can do with a bobby pin than MacGyver.  The more things change, the more they stay the same.

Sunday Supper Sept 26

I was telling Lynn that I bought Buttermilk this week and that I had been making every recipe that called for Buttermilk so that I could make good use of this seldom purchased ingredient...Bring on the...Dumplings (chicken and dumplings), Salad Dressing, Shortcake...etc...it wasn't until Lynn was reading (and following) a recipe.."ahh..Ria, this says Fat Free Milk, are you sure this is Buttermilk?" confused....I reply..."Buttermilk is fat free?"  after closer inspection "What....that isn't Buttermilk!"   Oh well...the dumplings, shortcake, and dressing didn't know the difference.  Foiled by Fat Free Milk, must be a conspiracy.  This calls for extra whipped cream....

Sunday Supper with Lynn:

• Salad with Parmesan Dressing
• Corn on the Cobb
• Roasted Brussel Sprouts
• Crispy Hashbrowns
• Juicy Lucy's (Burgers Grilled with Cheddar Cheese stuffed and melted in the middle) with all the fixins
• Strawberry Peach Shortcake with Fresh Whipped Cream

Liquid Gold

Today is a perfect fall day.  The leaves are changing, the sun is shining and there is a brisk coolness in the air.  Sounds like the perfect day to make liquid gold.

Liquid Gold


Liquid Gold

Ingredients:

• 1 whole Chicken
• 3 carrots
• 3 stalks celery
• 1 parsnip
• 1 onion
• 3 garlic cloves
• 1 shallot
• 1/2 Teaspoon Rosemary
• Chives
• 1 Teaspoon Thyme
• 1/2 bunch Parsley
• 1 Tablespoon Salt
• 1/2 Teaspoon Turmeric
• 5 Peppercorns
• Parmesan Cheese Rinds (optional)
• Water

Directions

• Throw all in pressure cooker top with water and cook for 50-60 minutes on high pressure, strain, chill and freeze for future use in soups and risotto. 
• If I have miscellaneous vegetables (tomatoes, mushrooms, green peppers, etc...) on hand, I always add them to the stock for added flavor. 
• I am also a big fan of saving Parmesan Cheese rinds because I like to throw them into the soup for added flavor and richness.  The Parmesan Rinds melt right into the soup. 
• Once the Liquid Gold is chilled, skim off fat.

Liquid Gold is coveted, treasured and honored...you never know the day when you will need a little soup and grill cheese....brings me back to when Lady Di used to make me soup and grill cheese when I needed a little pick me up and warm hug.

Pear Cranberry Crumble Sunday Supper Sept 19

Today was a great day.  Erick and I enjoyed time together outside with friends.  Later in the day, I made the short trek to MU to pick up Lynn for Sunday Supper.  Lynn has been studying hard for her first set of exams.  I am proud of her, she is doing well and has good head on her shoulders.  Her parents raised her well and they have every reason to be immensely proud of her. 

Today's Pear Cranberry Crumble is adapted from Gordon Hamersley's Bistro At Home Cooking

Sunday Supper

• Arugula Salad with Raspberry Vinaigrette, Strawberries and toasted almonds
• Grilled Texas Toast with butter and garlic salt
• Grilled Ribeye Steaks seasoned with EVVO, Garlic Salt and Pepper
• Uncle Ben's Wild Rice Blend
• Roasted Carrots (lightly marinated in a Balsamic, EVVO, S&P)
• Pear Cranberry Crumble with Cinnamon Stick and fresh whipped cream

Pear Cranberry Crumble

Pear Cranberry Crumble

Ingredients for Crumble Topping

• 1 Cup Flour
• 3/4 Cup of Old Fashioned Oats (not quick cook)
• 1/2 Cup, plus 2 Tablespoons packed Brown Sugar
• Pinch of Salt
• 13 Tablespoons Cold Butter

Directions for Crumble Topping:

For the Crumble Topping: mix 1 cup flour, 3/4 cup of old fashioned oatmeal (not quick cook), 1/2 c plus 2 T packed brown sugar, pinch salt. Add 13T. cold butter cut into small pieces. Use forks or a pastry cutter to mix. Don't over mix. You want it to look crumbly with small bits of butter wrapped in the oatmeal brown sugar combo. Cover and refrigerate 2 hours preferably...we didn't have time for that though so I just threw it in the freezer.


Ingredients for Pear fruit filling:

• 5 Cups peeled and sliced pears
• 3/4 Cup dried Cranberries
• 2 Tablespoons Lemon Juice
• 1/2 Teaspoon Vanilla
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon fresh grated nutmeg
• 1/2 Cup Sugar
• Pinch of salt
• 2 Tablespoons Flour

Directions for Pear Fruit filling:

• For the filling combine 5 cups peeled sliced or chopped pears, 3/4 c dried cranberries, 2 T lemon juice, 1/2t. vanilla, 1/2 t. cinnamon, 1/4t fresh grated nutmeg, 1/2 cup sugar, pinch of salt, 2T flour. Toss lightly.

Pear Cranberry Crumble Directions:

• Fill mugs with fruit filling, top with crumbly topping and stick a cinnamon stick in it. Bake at 350 for 40-50 minutes...bubbly crumbly goodness.
• Top with fresh whip cream.

Today's not so Trivial...Pursuit

Together as a team we are always better.  To have a partner and allow/support/encourage them to be heard, encouraged, and complimented can result in amazing things...like the lead Erick and I achieved while playing Trival Pursuit teams today.  My competetiveness loved this reminder....Are multiple high fives obnoxious during board games?

Welcome to Charlotte! Sept 14th

Welcome to Charlotte, Westin was overbooked, then they sent to a "boutique" hotel. I am staying in their carriage house suite.....complete with onsite caretaker upstairs....I guess just in case I need to call Ghost Busters. Where is Bill Murray when you need him. Seriously.

Sunday Supper Sept 12

This week's highlight was time with Erick and Sunday Supper with Lynn.  For Sunday Supper, Lynn shared some old photos from the Nanny days.  The pictures and time spent with Lynn bring back a lot of great and endearing memories.

Sunday Supper

• Arugula Salad with Balsamic Dijon Vinaigrette, Apples and toasted almonds
• Grilled Salmon marinated in Balsamic, Lemon, Olive Oil, Worcestershire, Garlic, S&P
• Grilled Asparagus (marinated briefly in a little balsamic and olive oil)
• Mashed Potatoes
• Greek Olive Bread
• Fresh Peach & Raspberry Tart with sweetened cream cheese filling

Corn Pea, Aspargus, Grape Tomato Risotto

Risotto is one of my all time favorite foods.  My Mom and Dad gave me a rich in character copper risotto pan, when I simmer and stir my risotto, I think of my love for my parents and my appreciation for this cool  pan.  Of course all the traditional additional ingredients included Arborio, Chicken Stock (Liquid Gold), Onions, Garlic, Shallots, White Wine, Butter, Olive Oil, and Parmesan.  I love to make the homemade chicken stock in my pressure cooker, great tip from my friend Cathi. To finish the dish, I discovered a unforgettable combo for Risotto --  Sweet Corn, Peas, Asparagus and, Cherry Tomatoes!  A perfect combo, simple, delicious extra love added with every circle and stir of the rich creamy comfort food.

Ria and Lynn



Lynn at the Dakota County Fair

I was Lynn's Nanny, 18 years ago.  She is now a freshman at MU.  Picking her up from MU, for our first Sunday Supper, I looked into her eye's I saw the same wonderful, beautiful, bubbly girl.  It is so hard to believe it has been 18 years since the first time I saw those sweet sparklers.  Two gals can't (and didn't) go wrong with a trip to the Mall, Grocery Store, Grant Park to walk Bump and back home to cook a fabulous dinner together.  Lynn was meticulous in her Sous Chef role...especially compared to some of my hack jobs...after I saw how she peeled a peach I asked her..."are you sure you don't want to be a surgeon, I think you have a hidden talent here?"  She politely said no thanks to the surgeon suggestion.  Having her presence back in my life is a gift of fun, joy, pride and, amazement. 

Lynn and Ria Sunday Supper #1 Sept 5, 2010

• Roasted Garlic Bread with Butter
• Arugula Salad with Balsamic, Dijon vinaigrette with apples, bacon, dolce Gorgonzola and candied walnuts (brown sugar white sugar and egg whites).
• Rosemary Pan Roasted Crispy Skin Chicken Breasts
• Roasted Farmers Market Carrots with olive oil and salt
• Saffron Risotto with cherry tomatoes, parm, fresh basil, fresh chives.
• Peach and Plum Gallette with candied ginger wrapped in puff pastry, brushed with eggs and dusted with sugar. Served with vanilla bean creme anglaise and fresh whipped cream.

Balsamic Dijon Vinaigrette:
1/4 c. balsamic vinegar, 2t. Dijon mustard, fresh cracked pepper and pinch of salt, 1 finely chopped shallot, 1/2 cup extra virgin olive oil when you add EVVO add it in a slow study stream as you add it to the vinegar base that will give it that creamy consistency and will emulsify the vinaigrette. If it doesn't emulsify you can always throw it in a Tupperware and shake it vigorously...that usually works too.

Creme Anglaise -- oh how I love you... liquid Ice Cream...tastes so delicious with this Peach Pear Galette.

Creme Anglaise --

In a sauce pan add 1 cup heavy cream, 1 cup whole milk, seeds from 1 vanilla bean or 1 t. vanilla extract...or both....:) Scald mixture and bring to brief boil.

In a medium bowl, whisk 1/2 cup sugar and 6 large egg yokes. Slowly whisk 1/4 cup of cream milk mixture into eggs to temper (so you don't get scrambled eggs). Let cool slightly, Add remaining cream milk mixture. Mix

Put mixture in clean saucepan and gently cook (med heat) and stir until sauce thickens and coats back of spoon. Run your finger across the spoon, if you leave a trail, you are good. If it marries back together keep cooking. Be careful not to cook too hot...or you will get scrambled eggs. Even if you do get a little scrambled...I always strain it through a fine mesh strainer to remove any lumps or remnants of impatience via scrambled clusters.