Friday, August 31, 2012

Creme Fraiche Peach Pie!



It's the weekend and it's desert time again babies...The rich texture and slight tartness of crème fraîche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie.

INGREDIENTS:



Pate Sucree:
1 1/4 cup(s) all-purpose flour, plus more for dusting

2 tablespoon(s) granulated sugar

1/8 teaspoon(s) salt

1/2 cup(s) (1 stick) cold unsalted butter, cut into pieces

1 large egg yolk, lightly beaten

2 tablespoon(s) ice water, plus more if needed

Streusel: 1/4 cup(s) confectioners' sugar

3 tablespoon(s) all-purpose flour

1/4 teaspoon(s) baking powder

1 pinch(s) salt

1/4 cup(s) (1/2 stick) cold unsalted butter, cut into pieces

Filling:

1 1/2 pound(s) (4 to 5 medium) ripe yellow peaches, pitted and quartered

2 tablespoon(s) granulated sugar

1 pinch(s) salt

5 tablespoon(s) creme fraiche

DIRECTIONS:

1.Make the pate sucree: Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add egg yolk, and pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).

2.Make the streusel: Sift together sugar, flour, baking powder, and salt in a medium bowl. Using your hands or a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.

3.On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie plate (about 1 1/2 inches deep). Trim edge to 1 inch; fold under, and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes.

4.Preheat oven to 400 degrees. Cover edge of crust with foil. Line crust with parchment paper, and fill with pie weights or dried beans. Bake, covered, 10 minutes. Remove weights and parchment (keep foil on edge). Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly; remove foil; reduce oven temperature to 375 degrees.

5.Make the filling: Put peaches into a medium bowl, and sprinkle with sugar and salt; gently toss to coat. let stand 15 minutes. Spread 2 tablespoons creme fraiche onto bottom of crust; sprinkle with one-third of the streusel. Arrange peaches on top; spread or dot with remaining 3 tablespoons creme fraiche. Sprinkle with remaining streusel.

6.Bake pie until creme fraiche is bubbling and streusel is golden brown, about 50 minutes. Cover edge of crust with foil if it's browning too quickly. Let cool on a wire rack 15 minutes. Serve warm or at room temperature.

Serve with a cold glass of milk!


Enjoy!   Eat Well My Friends!
Posted by at 1 comment:
Labels:

Thursday, August 30, 2012

Uptown Red Beans and Rice






I guess because of Hurricane Issac ....New Orleans is on my mind this week....Here is another dish from the Big Easy and free publicity for the Zatarain company....It's called Uptown Red Beans and Rice and it's easy to prepare.   A slow hazy crazy summer night like this is the perfect time to prepare this one skillit meal. Check it out-


INGREDIENTS:


2 tablespoons vegetable oil

1 pound smoked turkey sausage, sliced

 1 package (8 ounces) ZATARAIN'S® Red Beans and Rice

3 1/4 cups water

 Chopped green onions (optional)

See...Even HE likes this! (LOL!)

DIRECTIONS:


1.Heat oil in medium saucepan on medium-high heat. Add sausage; brown on both sides.

2. Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.

3. Remove from heat. Stir in green onions. Let stand 5 minutes before serving.

Prep Time: 5 minutes

 Cook Time: 30 minutes

Serves: Makes 5 (1-cup) servings.

Enjoy!  Eat well my friends!
Posted by at 3 comments:
Labels:

Sunday, August 26, 2012

Slow Cooked Mashed Potatoes





Here is a dish you can serve with pork, beef. chicken, turkey et al and never get tired of it...I know I never get tired of some good creamy well mixed Mashed Potatoes...you know what I'm talkin about...the melt in your mouth kind fixed in a slow cooker... Here is a recipe for that, check it out-


INGREDIENTS:


5 pounds red potatoes, cut into chunks

 1 tablespoon minced garlic, or to taste

3 cubes chicken bouillon

1 (8 ounce) container sour cream

1 (8 ounce) package cream cheese, softened 

1/2 cup butter

 salt and pepper to taste.


DIRECTIONS:

1.In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. 

2.Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. 


Enjoy!- Eat well my friends!

Posted by at No comments:
Labels:

Saturday, August 25, 2012

Picnic Oven Fried Chicken



I'm still in summer mode even though it is fastly waning away....I was thinking about taking in a picnic with some good fried chicken.

Whether you take Fried Chicken along on a picnic or serve it at home for a family supper, this recipe I'm about to lay on you is an updated classic is a tasty version without all the fat.

INGREDIENTS:



1/2 cup(s) buttermilk

1 tablespoon(s) Dijon mustard

2 clove(s) garlic, minced

1 teaspoon(s) hot sauce, such as Tabasco

2 3/4 pound(s) chicken legs, skin removed, fat trimmed

1/2 cup(s) whole-wheat flour

2 tablespoon(s) sesame seeds

1 1/2 teaspoon(s) paprika

1 teaspoon(s) dried thyme leaves

1 teaspoon(s) baking powder

 1/8 teaspoon(s) salt, or to taste

Freshly ground pepper, to taste

 Olive oil cooking spray

DIRECTIONS:

1.Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.

2.Preheat oven to 425 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

3.Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.

4. Finally-Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Enjoy!  Eat well my friends!
Posted by at No comments:
Labels:

Friday, August 24, 2012

Chimichurri Grilled Steak Salad




Hi...Actually that photo of two nice cuts of steak on the grill are misleading.  It's late summer, but still summer and still not too late to try something new as you grill.

Chimichurri sauce is a zingy Argentinean sauce made with garlic, parsley, vinegar, and oil. Here chimichurri sauce doubles as marinade for flank steak(shown in photo above) and as salad dressing for this grilled steak salad recipe.



INGREDIENTS:

1 cup(s) packed flat-leaf parsley leaves

5 tablespoon(s) extra-virgin olive oil, divided

1/4 cup(s) vinegar

1 clove(s) (small) garlic, chopped

3/4 teaspoon(s) salt, divided

1 pound(s) flank steak, trimmed

2 head(s) (small) romaine

1 large bell pepper, quartered

1 small red onion, sliced 1/2-inch thick

DIRECTIONS:

1.Puree parsley, 1 tablespoon oil, vinegar, garlic, and 1/4 teaspoon salt in a blender. Pat 1 tablespoon of the mixture on each side of steak. Put the steak on a plate, cover, and refrigerate at least 1 hour and up to 24 hours. Add 3 tablespoons oil to the herb mixture remaining in the blender; pulse to blend. Transfer to a bowl, cover and refrigerate if not using right away.

2.Twenty minutes before you are ready to grill, preheat grill to medium-high.


3.Cut each heart (or head) of romaine in half lengthwise, leaving the root end intact. Brush lettuce, bell pepper, and onion with the remaining 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt. Sprinkle the steak with remaining 1/4 teaspoon salt. Let the dressing come to room temperature if necessary while you grill.

4.Take the steak, lettuce, bell pepper, and onion out to the grill. Oil the grill rack (see Tip). Put everything on the grill, placing the steak on the hottest part. Grill the steak, turning once, until desired doneness, 6 to 8 minutes per side for medium. Grill the pepper and onion, turning occasionally, until charred and tender, about 10 minutes total. Grill the lettuce, turning once, until lightly charred, about 2 minutes per side.

5. Finally-Let the steak rest on a clean cutting board for 5 minutes, then thinly slice against the grain. Chop the bell pepper and onion. Divide the lettuce, steak, pepper, and onion among 4 plates. Drizzle with the reserved dressing.

Additional Tips & Techniques-

Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Enjoy!-Eat well my friends!
Posted by at No comments:
Labels:

Thursday, August 23, 2012

Paella



Time for some piping hot New Orleans type food.. And today I have a simple recipe.....One that gives a free plug...Something yall know I hate to do to Zatarain's... a company that makes my favorite New Orleans rice products among other things...

This dish is simple...It's called Paella. It looks good too...See the photo above? Doesn't that just make you hungry?... It makes me hungry...Let's get down with this recipe...

INGREDIENTS:

2 cups water

1/2 pound smoked sausage or andouille, halved lengthwise and sliced 1/4-inch thick

1 can (14 1/2 ounces) diced tomatoes, undrained

1/2 cup chopped onion

1 teaspoon dried parsley flakes

1 package ZATARAIN'S® Yellow Rice (Yeah..it's gotta be ZATARAINS Yellow rice!)

1 pound large shrimp, peeled and deveined .(You can replace the shrimp,if you're allergic like me with Beef, Pork or Chicken.)

1 cup frozen peas

DIRECTIONS:

 This is so easy...read carefully now!


1. Bring water, sausage, tomatoes, onion and parsley to boil in large skillet. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 15 minutes.



2. Stir in shrimp and peas. Cover and cook 10 to 15 minutes longer or just until shrimp turn pink and rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes.

That's it...Isn't that simple...

This is a one skillet meal ....please enjoy!
Posted by at No comments:
Labels:
Subscribe to: Posts (Atom)

Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household