Wednesday, December 28, 2011
1 1/4 c. whole wheat flour
1 c. oatmeal
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg slightly beaten
3/4 c. water
1/4 c. vegetable oil
1 c. blueberries, drained
While dating, B gifted me with a Central Marketing cooking class for Breakfast Breads & Muffins. It was a fun date to experience together and this is my favorite recipe out of what we baked. As I think through traditional dishes this might just be one that makes an appearance each Christmas Eve to share with special friends. One sad thing to note is the iphone pictures below…I decided to bake remotely, outside of the Madeley kitchen, and forgot to bring the camera. Maybe next year I will post again with better shots but the steps are the same no matter he lens you are looking through. Hope you had a very Merry Christmas preparing meals and eating with the ones you loved!!
3 1/4 c. all-purpose flour
1/2 c. sugar
1 tbsp. plus 1 tsp. baking powder
1/4 tsp. salt
1 c. semisweet chocolate chips
1/2 c. walnuts, toasted and chopped
1/2 c. chocolate-covered English toffee bits
2 c. chilled whipping cream
2 tbsp. (1/4 stick) unsalted butter, melted
Fold whipped cream into dry ingredients.
Turn dough out only lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Don't over manipulate the dough…does not have to be perfect. Form dough into ball; pat down to for 1 1/4-inch thick round.
Cut dough into 12 wedges.
Sunday, December 25, 2011
I found myself searching for a recipe for this salad last week and then I thought it is really just tomatoes, an herb mixture of my choosing and homemade balsamic dressing. It was a freeing experience!! If you really want a recipe here is a good start and feel free to alter as your heart so desires…
6 medium tomatoes, quartered
1-2 bunches of green onions, white and green parts
Fresh parsley, roughly chopped
Fresh dill, roughly chopped
Fresh basil chiffonade (Pretty sure this was the last basil from the Madeley garden until the Spring)
Your favorite homemade balsamic dressing
Combine all your red and green veggies and pour over with the balsamic dressing.
And easy side dish for a weeknight dinner, shower or Christmas party with friends!!
Thursday, December 22, 2011
iphone photos are what happens when you forget your fancy camera on the kitchen counter before leaving town. I did have fun being creative with mac photo booth though! I am really hoping this soup turns out as good as it tasted at my sister-in-law's house last week. Thanks for the taste-test, ET! It was AMAZING and I have built it up to B so I better deliver. Between Cabbage Rolls last night (sorry no post) and Butternut Squash today I am taking some risks.
1 tbsp. olive oil and extra for roasting
1 tbsp. butter
1/2 c. diced onion
3/4 c. diced carrot
3 c. chicken stock (or vegetable if you prefer)
1/2 c. heavy cream
Nutmeg to taste
Salt & pepper to taste
In a large food processor, puree the roasted squash.
Add the stock mixture to the food processor and blend until smooth. Make sure your food processor is big enough to handle the amount of liquid. I have an 11 cup and it was perfect.
Sunday, December 11, 2011
This recipe just came across the Madeley kitchen via the Williams Sonoma catalog and of course I had to try it. I fell in love with a similar Williams Sonoma dish this time last year and made made Toad In The Hole for Christmas morning. This Breakfast Skillet dish is definitely worth the effort and process to enjoy on a cold Saturday morning, fireside or on a Friday night with special friends as we did this weekend. Thankful to celebrate the coming of Christmas in our home, serving those we love!
2 tbsp. unsalted butter
2 tbsp. vegetable oil (I used EVOO)
1 1/2 lb. small red potatoes, boiled until just tender, drained and quartered
4 green onions, white and light green portions, thinly sliced
Kosher salt and freshly ground pepper, to taste
1 lb. Mexican chorizo (fresh from the butcher, not links)
1/2 yellow onion, diced
1 large bunch Swiss chard, stems and ribs removed, leaves cut into 1/2" strips
1 red bell pepper, roasted, seeded and cut into 1/4" strips
1 cup shredded white cheddar cheese
Another first for me…Swiss Chard. I think this is a very pretty vegetable and I kind of felt sophisticated with it sitting in my basket as I wheeled around Whole Foods. I thought about my friend, Merritt, who would have been so proud of me taking on this hearty veggie. It was fun to cut up too…rinsed off and let air dry. Cut off the stems and then cut the rib out of each leaf center prior to cutting my 1/2" strips. Piled into a bowl until I was ready to cook them down.
I was so distracted with the breakfast skillet that the only pictures we took were of the potatoes boiling and the finished product. Sorry about that but here is how to take on the potatoes and whip them up so you can focus on the skillet. Boil your potatoes then….
In 10" nonstick fry pan over medium-high heat, melt butter with 1 tbsp. oil. Add potatoes, cook, stirring occasionally, until browned and crisp, about 10 minutes. Add green onions, salt and pepper; cook, stirring constantly, 1 minutes. Remove from the heat; cover with foil.
Position rack in upper third of oven, preheat oven to 500 degrees. In 12" nonstick fry pan over medium-high heat, cook chorizo, crumbling with wooden spoon, until browned, 5-6 minutes. Drain on paper towels. Wipe out pan, return pan to medium-high heat, warm 1 tbsp. oil.
Was not really sure how to roast a red bell pepper but this seemed to work. Warmed a few dashes of olive oil and stirred the strips until soft and browned on the outside.
Cook yellow onion, stirring occasionally, until softened, about 4 minutes. Add chard; cook, stirring occasionally, until tender, about 5 minutes.
Add chorizo and bell pepper; cook 1 minute. Stir in cheese; season lightly with salt and pepper.
Crack eggs over chorizo mixture, spacing them evenly; season with salt and pepper. Transfer pan to oven; bake until eggs are just set, 5-6 minutes. My sweet hubby and photography assistant was also the egg cracker…I was too nervous about the shell.
Serve immediately with home fries. Serves 6.
What I would do next time:
Boil potatoes until tender and not soft, too soft and they will come apart when in your skillet