Apple Crisp

 The sky was blue and the temperature soared to 58'  today. Unbelievable! Its January and we are having Spring like weather. I for one will take as many of these days as I can get, with such beautiful weather I was out and about.  I happened to over hear two women discussing  a Church pot luck dinner. They had decided Apple Crisp should be one of the dessert items. I had to bite my tongue I would have loved to have given them the recipe I found a few years back in Gourmet magazine.   I will however  share with you this delicious recipe. Apple Crisp: 5 Granny Smith Apples, 5 Mc Intosh Apples all peeled, and  sliced. 1 tsp cinnamon, 3 tbl sugar 1 c flour, 1 c light brown sugar firmly packed, 1 c oats, 1 c walnuts chopped, 1 stick unsalted butter. Oven  350'. One 13x 9x2 glass baking dish. Combine the apples, and cinnamon , sprinkle with 3tbl sugar . Arrange in the baking dish. In a medium bowl combine the flour , brown sugar , oats, walnuts, and butter , until coarse crumbs  form. Sprinkle over the apples. Bake 45-50 mins.  Serve warm with vanilla ice cream. Serves  6
My Apple Crisp just went in the oven., as it is cooking I am going to take my dog for a quick walk. I want to savor as much of this amazing weather as I can before Mother Nature brings us back to January and all its cold. Be well:)

Lemon Ginger Chicken Thighs- For The Chinese New Year

HAPPY CHINESE NEW YEAR!  It is the year of the Dragon. Good Luck and Change are in the air. I wish to make the Chinese New Year an auspicious one with   recipes for lucky foods. According to the cookbook " The Complete Book of Chinese Cooking" there are certain foods when combined together create luck and prosperity. The ancient society lived by these food combinations in order for their villages to prosper. Hey, we buy lottery tickets they use food what can I say?  Lemon and Ginger are high on the list of luck inspiring ingredients. Today's recipe is Lemon Ginger Chicken Thighs:  Recipe:1 large lemon , 1 tbsp fresh ginger or 1 tsp powdered ginger, 1/2 tsp salt , 2 tbsp honey , 1 tbsp reduced - sodium soy sauce, 2 tbsp water, 8 chicken thighs with bone , 2-3 tsp vegetable oil. Sliced green onions and lemon wedges (optional). Finely shred the peel from the lemon and juice the lemon. In  bowl combine the lemon peel, ginger and salt. in another bowl combine the lemon juice, honey, soy sauce and 2tbsp water  Rub peel mixture under the skin of the chicken thighs. Heat oil in a 12 inch skillet mover medium high heat. Place chicken skin side down. Cook 7 mins or until well browned, turn chicken and add lemon juice mixture. Reduce heat and cover and cook 14- 18 mins longer or until done (180 degrees F.). Transfer chicken to plates.  Drizzle chicken with pan juices. Top with green onion and serve with lemon wedges. Serves 4.
In the year of the Dragon,  with  change and good luck in the air, I for one am going to do my part . Please pass the Lemon Ginger Chicken-- OH wait let me check my lottery tickets first. Be well :)

Cranberry Biscuits

Today I am cooking up a storm,I have a day off and I love to cook to unwind. Looking through my recipe files I found a  biscuit recipe which I love to make ( 3 guesses what I am making to accompany the trout I will be cooking tonight). Cranberry Biscuits: Light, flaky, tender, and full of dried cranberries, a wonderful taste explosion  of flavor.  Cranberry Biscuits  :   Yields 18.  4 c flour , 4 tsp baking powder, 1 tsp baking soda, 1/4 tsp cream of tartar, 3/4 tsp salt , 1 1/2 tsp nutmeg 1/3 c sugar, 1 c unsalted butter (2 sticks) ,  1 1/3 c buttermilk, 1 c dried cranberries. Oven 425'. Oven rack in the middle position. Lightly grease a large baking sheet. Mix flour, baking powder, baking soda, salt, cream of tartar, nutmeg and sugar in a bowl. Cut in the butter. Mix in the buttermilk and the cranberries. Knead  6 turns ( just to combine the cranberries.) Cut out 18 biscuits Bake 15 mins.  Serve with butter.
If you have leftovers, these biscuits are amazing sliced and toasted for breakfast served  with butter and jam.
Time to prepare the fish and all the fixings, the biscuits go in the oven just before dinner is served. Cooking  is a labor of love, I relish my days off when I can cook and give Love to all the wonderful people in my life. Be well :)

Brown Eyed Susan

I am totally freezing. Today the temperature did not get above 30'. Finally.I am home, after running around finishing up  home decorating errands. I am thawing out with some home- made hot cocoa. I  yearn for something sweet. Hmm... Of course cookies! A  Brown Eyed  Susan will do the trick. A delicious almond flavored butter cookie with a bit of a chocolate frosting.
Brown Eyed Susan:  Yields 36 cookies.  Oven 400'.  1/2 lb unsalted butter (2 sticks), 3 tbsp sugar, 1 tsp almond extract, 2 c flour , 1/2 tsp salt. Frosting:  1 c confectioner's sugar, 2 tbsp cocoa, 2 tbsp hot water 1/2 tsp vanilla extract. Sliced almonds to garnish...   Cookie; Cream butter and sugar, add almond extract, flour , and salt.. make dough into 36 balls. Place on an un-greased cookie sheet. Press thumb in the center of each ball to make an indentation. Bake 10- 12 mins. Cool . Make Frosting:  Combine frosting ingredients in a small bowl. Place 1/2 tsp of frosting on the top of each cookie in the indented part. ( Frosting should be very thick) Place a slice of almond a top the frosting. Store in a tin lined with wax paper.
 I love these cookies, They are a simple  but have a sinfully rich taste. Nice on a brutally cold night .

Key Lime Bars-- Sweet and Tart

I am looking out my wind watching the fierce wind blow as it makes my tree limbs sway. My mind wanders to warmer days. Hmmm, something tropical would be another good desert to serve  for the play off game tomorrow.  Everyone I know has Patriots fever,and when they come to the house they will be hungry for a win as well as for food. Sweet and Tart is a good combination, it makes the palate  hunger for more. Remember, I always cook for an army (just in case company shows up- you want to have food to serve-Direct quote from all my ancestors). I want my guests to be well fed and content when they leave..  Key Lime Bars:   Oven 325" Oven rack in the center position. Line a 8 inch square baking pan with foil. Spray the foil with Pam. Set aside. Crust;  1c animal crackers crushed, 3tbsp packed light brown sugar, pinch of salt, 4 tbsp butter melted. Combine the crust ingredients together in a bowl, press on the bottom of the prepared pan. Bake 18 mins . Cool on a rack. Do not turn off oven.  Filling: 2 oz. cream cheese, 1 tbsp of grated lime zest, minced, pinch of salt, 1 can (14 oz) sweetened condensed milk, 1 large egg yolk, 1/2 c fresh  lime juice,  Garnish: 1/4c coconut lightly toasted as a garnish.  In a medium bowl whisk the cream cheese, zest and salt until softened and creamy. add remaining ingredients  whisk until well combined. pour over the cooled crust. Bake 15 mins . Remove from oven cool on a rack  1 - 1 1/2 hours. Cover and refrigerate at least 2 hours . Lift bars out of pan using the foil edges cut into 16 squares. Sprinkle with the coconut and serve. refrigerate leftovers.
As I bite into one of the Key Lime Bars I am whisked away to warmer memories, but reality sets in as the phone rings with another response of attendance to tomorrow's dinner, and a reminder of the cold.

Bread And Chocolate...

I was out and about last night and finished the evening at a friend's house. We had come from shopping for staples to cook for Saturday's Patriot's game. We  had also had dinner We were stuffed, but  there is  always room for chocolate. (The mantra of this blog--" CHOCOLATE YOU CAN NEVER HAVE ENOUGH-") Elena introduced me to a dessert that is very popular in Spain, her native country. Bread and Chocolate with Olive Oil  and Sea Salt.  I was intrigued , frankly, I am not a salty , sweet type. I either like salt or I like sweet, not the two mixed. I was pleasantly surprised, it was quite good. It  is light enough, yet satisfying.  Bread and Chocolate with Olive Oil and Sea Salt;  Oven 325'  Serves 6 6oz dark chocolate ( 60% cocoa)   grated, 6 slices of country- style white bread, 1/4 c extra virgin Olive Oil, 1/2 tsp Sea Salt Flakes. Lightly toast the bread, until golden on both sides. Spoon the grated chocolate evenly over the toast, covering completely. Drizzle olive oil over the chocolate. Heat  in the oven for 5 mins until chocolate is melted. Sprinkle with the Sea Salt Flakes. Serve.
Very enjoyable with a cup of coffee or tea. Great after a large meal.
As I ready for " The Game" my thoughts turn to Barbecued Baby Back Ribs, Crab Cakes etc. and Triple Chocolate Biscotti. I enjoyed the Bread and Chocolate  but  never on "Game Day". Be well:)

Pan- Seared Venison With Rosemary And Dried Cherries

So this Deer comes into my driveway to.....  stop me if you have heard this one. OH , right this actually happened. A reader of the blog was home, a Deer gets hit by a car and the animal walks into his driveway and passes away.  Instant supply of Venison. As per request today I will publish a delicious recipe for Venison Tenderloin which can be cut into steaks and served. Pan- Seared Venison with Rosemary and Dried Cherries : 1 1/2 tsp chopped fresh Rosemary, 1 tsp coriander seeds, 1 large garlic clove, 1 1/2 tsp extra- virgin olive oil, 1 (1lb) venison tenderloin, 1/4 c dry red wine, 1/4c dried tart cherries 3/4 c canned beef broth, 1/2 c water, 1 tsp cornstarch, 2 tbsp black currant jelly.
Grind 1 tsp rosemary with coriander seeds, and garlic with a mortar and pestle to make a paste, then stir in 1/2 tsp olive oil. Pat venison dry and put in a bowl, then rub with the paste. Season with salt and pepper, then cover and chill 20 mins. Oven 450'. Heat a well seasoned cast- iron skillet over high heat until hot, then add the remaining tsp of oil, tilting skillet to coat evenly. Season venison well with salt , then brown, turning once, about 6 mins total. transfer the skillet to middle of oven and roast venison until a thermometer inserted diagonally into the center registers 125', about 7-10 mins. Transfer to a platter and cover tightly with foil. Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 tsp rosemary in a bowl and add to the skillet. Simmering, stirring, until the mixture is thickened, about  5 mins. Whisk in jelly and salt and pepper to taste. Cut venison into 1/4 inch slices and serve with the sauce. Delicious easy to make and not labor intensive.
Friends of mine who hunt went crazy trying to hunt deer  during the season with no luck, and one special reader gets a years supply while watching TV. Now that is good fortune knocking on your door. According to animal folk lore - a year of prosperity will be yours ( direct quote from Ted Andrew's  book Animal Totems). May we all be blessed with the best. Be well  :)

"Grandma Says"- Preventing Flare Ups

Fat sputtering from a broiler pan can cause dangerous flare ups. To prevent these flames spread a generous amount of kosher salt on the bottom of the pan. Directions: Cover the bottom of the broiler pan with aluminum foil.Cover the inside of the pan with a layer of kosher salt. Place the perforated rack on top. The salt layer catches any grease and prevents flare-ups.  Be well;)

"Grandma Says"- Airy Onion and Garkic Storage

Looking for a convenient way to store  onions, shallots, garlic in a dark, cool place with plenty of air circulation?  Problem solved.  Use a Bamboo steamer. The baskets stack easily and allow just enough air circulation to prevent mold. Be well. :)

Brownies- Not cakey, Not Fudgy, Just Right

Chocolate, it calls my name daily. I love it, smooth, rich, dreamy...OH sorry, I was swooning again about one of my favorite things. Back on track, chocolate can also be a life saver. Case in point,  it  saved my butt at lasts night's card  game. Reminder; From yesterday's blog-- the loser  of the card game had to clean the house of the person who won the most money. I thought for sure I would be cleaning my girlfriend Sarah's house this weekend, but  the last brownie was in the dish and Janis wanted it. I think she threw the hand when I waved the brownie in front of her.  (Never come between a woman and her chocolate). Now for the best part the recipe; Classic Brownies:   Yields 24- 2 inch square Brownies.  1c walnuts chopped (optional), 1 1/4 c  cake flour ( no  substitutions), 1/2 tsp salt, 3/4 tsp baking powder, 6 oz of unsweetened chocolate, chopped fine, 12 tbsp ( 1 1/2 sticks) unsalted butter cut into six 1 inch pieces, 2 1/4c sugar, 4 large eggs, 1 tbsp vanilla extract. Oven 325'-- Adjust oven rack to middle position. Line a 13 x 9 inch baking dish with foil. Spray the foil with Pam. Whisk to combine the flour, salt, and baking powder in a medium bowl, set aside. In a saucepan, melt the butter and the chocolate until smooth. remove from the heat whisk in the sugar. Add the eggs, one at a time. Whisk until combined. Whisk in the vanilla. Add the flour mixture, using a rubber spatula mix until homogeneous. Add nuts if using. Stir. Pour into the prepared pan. Bake 30- 35 mins. VIP: Test with a wooden toothpick at 30 mins. Brownies are done if  toothpick inserted into the center of the brownies comes out with moist crumbs attached.  Remove from oven cool on a wire rack. Cut into squares and serve. Store leftovers covered at room temperature. Enjoy.
This weekend  all of us girls are going to Sarah's to " watch" football and of course see  Janis clean-- You know we will be having Chocolate- This time it will be Cream Puffs filled with a Chocolate Whip Cream.  M.mmm.. Who knows if Janis finishes on time  we may even save her a Cream Puff. ( Don't bet on it!)  Be well :)

Potato Salad- Not just for summer

Lucky me, I have been fighting a cold virus for 3 weeks, you know the one where it goes away, comes back,you lose your voice,you cough your brains out and look like a train hit you- that virus. Ah, but the lucky part is my friends have picked my house to play cards tonight (nope , a virus,an earthquake etc. will not stop the game). My turn to make the food . I will set out an array of small tasting dishes. One is this recipe for Potato  Salad . ( Tomorrow's installment will be a killer brownie recipe which I am also making). I love this recipe because it is comfort food. It reminds me of family gatherings , taste good, and is not rocket science to put together. I will share  the secret to good potato salad. The secret is  the type of potato you use in the recipe. The wrong potato results in potato salad that is gummy , or crumbly, a gloppy  clump of potatoes with mayonnaise (yuk). The other secret is to add the dressing while the potatoes are still slightly warm.  Potato Salad- Classic Version  : Serves 4-6  2lbs Russet Potatoes ( about 3 to 4 medium potatoes), peeled and cut into 3/4 inch cubes, 2tbsp distilled white vinegar, 1 medium celery rib, chopped fine ( about 1/2 c), 2 tbsp minced red onion, 3 tbsp sweet pickle relish, 1/2c plus 2tbsp of mayonnaise, 3/4 tsp powdered mustard, 3/4 tsp celery salt , 2 tbsp minced fresh parsley leaves, 1/4 tsp ground black pepper, 2 large hard-cooked eggs peeled and cut into 1/4 inch cubes.  Place potatoes in large saucepan and ad water to cover by 1 inch. bring to a boil over medium high heat, add  1 tbsp salt , reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 mins. Drain potatoes  and transfer  to a large bowl. Add vinegar and using a rubber spatula, toss gently to combine. Let stand until the potatoes are just warm, about 20 mins.  Meanwhile in a small bowl, stir together celery, onion, pickle relish, mayonnaise , powdered mustard, celery salt, parsley, pepper.  Using the  rubber spatula, gently fold dressing and eggs, into the potatoes. Cover  with plastic wrap and refrigerate until chilled, about 1 hour.  Serve.
I am off to prepare for the card game, sick or no I want to win. We may only play for nickles and dimes but the real game is when we play for- "the loser cleans one of our houses"-- and that's  not going to be me ! be well:)

Chicken and Pasta Asian- Style

As of today I have officially taken down the Christmas decorations., cleaned the house top to bottom,washed floors etc. Whew!  I am pooped. Say , what?  Cook dinner? All right, for all of us ambitious types and not so ambitious types  I am  printing a  stir fry recipe  which is fast , easy, healthy and awesome in taste.  Asian- Style Chicken and Pasta  :  Serves 4.  2 c dried Chinese egg noodles or fine egg noodles ( about 4 oz), 1/4 tsp ground ginger, 1/2c  bottled stir fry sauce, 1tsp minced garlic, 1 c pea pods cut in half on a diagonal, tips and stems removed, 1 medium red sweet pepper, cut into bite size strips, 1/2 c  carrot cut into slices, 1/2c celery cut on a diagonal, 1/4c water chestnuts, sliced, 8oz chicken, uncooked cut into strips, 3 tbsp cashews. Cook noodles according to package directions. Drain,  set aside. coat a large skillet with a thin layer of vegetable oil, Stir fry the chicken 3 mins. remove to a plate. Add the  the vegetables to the skillet stir fry 3- 5 mins or until the vegetables are tender crisp. Add the noodles, stir fry sauce , ginger , garlic ,  cashews, and chicken to the pan heat through and serve.
This dish is a lovely dish when you want something satisfying but are short on time. Enjoy. Be well:)

Appetizer- Brie and Spinach Cups

HAPPY NEW YEAR!!!!!!! Well, off to a new year filled with exciting foods to try. I attended a New Year's Eve party and the following appetizer was on the buffet table. Delicate morsel's of melted Brie and Spinach in a small phyllo cup. Little bites of Heaven. Delicious , and ever so easy to put together.
Brie and Spinach Cups : Yields 15 cups. Oven 350' , 1 package of  Phyllo Cups- 15  count ( available in all markets), 1/2 c chopped Brie cheese, 1/2c chopped Cheddar cheese, 1/8 tsp garlic powder, 3 tbsp minced onion, 1/2 bag of spinach (10 oz) boiled, drained and chopped.. In a medium bowl, mix all the above ingredients together, except the phyllo cups until combined. Fill cups. Bake 10- 15 mins  Bake just until the cheese melts. Serve immediately.
Light and tasty, pleasing to the palate. A great way to start the year. Be well:)