Oct. 10, 2008 - Spicy Pumpkin Soup

 I had a request recently for a Pumpkin Soup recipe.  This is one that I have made and taught several times over the years. While the title includes the word spicy it really means "spiceful" since it includes interesting and flavorful spices like curry powder and fresh nutmeg.  This is great on a cool night or as the first course this Thanksgiving.  Try it an let me know what you think!  

SPICY PUMPKIN SOUP                     

Serves 6 to 8.

1 T. olive oil                                             

1 large onion, chopped                           

1 medium leek, white part only, chopped  

1 lb. can cooked pumpkin                       

4 cups chicken broth                               

1/2 tsp. salt or to taste                            

3/4 tsp. curry powder

1 bay leaf

1/2 tsp. white pepper

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

3/4 to 1 cup half and half to taste

Toasted sunflower seeds for garnish

1. Heat olive oil in a medium pot over medium heat.  Add onion and leek and sauté 1 minute.  Cover and cook 15 minutes or until softened but not brown, stirring occasionally. 

May. 26, 2008 - Store for Cooks Strawberry Shortcake

STRAWBERRY SHORTCAKES WITH GINGER CREAM BISCUITS AND

ROMANOFF CREAM TOPPING                   Serves 8.

Biscuits:

4 cups flour

2 T. baking powder

6 T. sugar

1/4 cup minced crystallized ginger

1/2 tsp. salt

2 1/2 cups heavy cream

Milk for brushing tops

Sugar for sprinkling on tops

Strawberries and cream:

3 pints strawberries, hulled and sliced

1/2 cup sugar or to taste

1 cup well chilled heavy cream

6 T. sour cream

1/4 cup powdered sugar or to taste

1 tsp. vanilla

1/4 cup minced crystallized ginger

1. For biscuits, preheat oven to 425 degrees.  Combine flour, baking powder, sugar, crystallized ginger and salt in a large bowl.  Add the cream and stir until mixture just forms a dough. Gather dough into a ball and knead it gently 6 to 8 times on a lightly floured surface.  Pat out to a 3/4 inch thickness.  Cut out 8 rounds with a 2 1/2 inch biscuit cutter, gathering dough and patting out again until you have 8 biscuits.  Transfer biscuits to a parchment lined baking sheet.

2. Brush biscuits with milk and sprinkle with sugar. Bake in preheat oven for 15 minutes or until pale golden.  Transfer to a rack and cool.

3. Meanwhile, combine strawberries and sugar in a large bowl.  Let stand until they release their juices.  (You may mash them slightly at this point to make a thicker saucy texture.)

4. Beat cream with sour cream and powdered sugar until it thickens and holds a soft shape. Beat in vanilla.  Split biscuits and arrange bottom on plates.  Spoon strawberries over and top with some of the cream.  Arrange the biscuit tops on the cream and Dollop with any remaining cream and a sprinkling of crystallized ginger.

Feb. 26, 2008 - Cheesecake Tart Recipe

I just made this tart again in a class up in Calabassas at Gelson's Cooking Connection.  It is just as rich and delicious as a regular cheesecake but thinner and serves fewer people and oh so simple to whip up! There's less leftover to tempt you the next day!!

WHITE CHOCOLATE CHEESE CAKE TART WITH

CHOCOLATE COOKIE CRUST                                 

1. Preheat oven to 350 degrees.  For crust, stir together the cookie crumbs, sugar and butter.  Press into bottom and up sides of a 9 inch pie plate.  Refrigerate until ready to use.

2. For filling, beat cream cheese, sugar and vanilla until smooth with a mixer.  Add eggs and mix until well blended.  Stir in half the chopped white chocolate.  Pour filling into crust and sprinkle with remaining white chocolate.  Bake for 30 to 35 minutes or until center is almost set and a bit jiggly.  Cool on a rack and then refrigerate 3 hours or overnight before cutting into wedges to serve.     

Jan. 6, 2008 - Spanish Cauliflower Salad

Sep. 14, 2007 - A New Chicken Recipe

1. Preheat oven to 450 degrees. Trim chicken and pound between two sheets of plastic wrap to an even 1/2-inch thickness. Arrange chicken on a parchment-lined baking sheet. Season chicken lighlty with salt and pepper.

2. In a small bowl stir together the mayonnaise, sour cream, garlic, lemon juice, Worcestershire sauce and Parmesan cheese. Divide the mixture evenly among the chicken breasts and spread to cover the entire surface of each.

3. Toss breadcrumbs with parsley to combine. Mound on top of each breast, covering completely and patting down lightly. Bake for 12 to 15 minutes or until chicken is cooked through and breadcrumb topping is nicely browned.

Aug. 1, 2007 - Team Diva

On July 15, 2007, Phillis Carey (aka Queen of the Fast and Fabulous) and Diane Phillips (aka Diva of Do-Ahead) donned their tiaras and teamed up at Great News Cooking School in San Diego to pesent a cooking class to Benefit the Sidney Kimmel Fondation, a local organization dedicated to Cancer Research.  Including the 10% of store sales donated from class this one event raised close to $5000.

The class topic was Twists on Old Favorites.  For three full hours we cooked up 16 different recipes, most of which were served to the class participants, including 4 different artichoke dips (spinach, dill and Munster, Green Chili and Crab), 4 different chopped salads (Mexican, Cobb-Style, Asian and Italiano), 2 unusual versions of Italian Picatta (Creole Chicken and Prosciutto Wrapped Pork Cutlets), 2 variations on traditional risotto (Risotto Torte with Fontina and Risotto Balls made into a salad), 2 ways to serve grilled summer vegetables (with pasta and feta and with a balsamic glaze) and 2 summer berry shortcakes (blueberry lemon poppyseed and chocolate raspberry).  It was quite a day!!

The event was such a smash hit and so much fun that Diane and I have agreed to repeat the experience later this year.  So watch for Team Diva does Christmas Eve--Italian Style on December 15, 2007.

Here are a couple of my recipes so you can try them yourselves:

1. In a large bowl combine the olive oil, parsley, basil, oregano and garlic.  Trim ends of zucchini and slice lengthwise into thirds.  Peel onions and slice across into 3/4 inch thick pieces.  Quarter yellow peppers and remove all seeds and membrane.  Add prepared vegetables to the oil mixture and turn to coat.  The vegetables may marinate for several hours or they may be grilled immediately.

2. Preheat grill.  Remove the vegetables from the marinade, saving the bowl with any leftover marinade.  Place the marinated vegetables on grill and cook 4 to 5 minutes per side or until browned and softened.  Remove vegetables to a cutting board and coarsely chop.

3. Meanwhile, cook the pasta in a large pot of boiling salted water for 8 to 10 minutes or until done.  Drain and place in the reserved large bowl and toss with any remaining marinade.  Toss chopped vegetables into the pasta.  Toss in the tomatoes, Balsamic vinegar, feta and olives.  Serve sprinkled with pine nuts.

CHOCOLATE RASPBERRY SHORTCAKE WITH HOT FUDGE SAUCE

Makes 9.

Biscuits:                                                                            

2 1/4 cups flour

7 T. cocoa powder

1/4 cup sugar plus 3 T. for sprinkling

1 1/2 T. baking powder

3/4 tsp. salt

9 T. unsalted butter, cut into small pieces

6 1/2 oz. semisweet chocolate, grated in food processor

1 1/4 cups heavy whipping cream plus 3 T. for brushing

1 1/2 tsp. vanilla

Raspberries and Cream:

5 cups fresh raspberries

1/3 cup sugar

2 cups heavy whipping cream

3 T. sugar

1 tsp. vanilla

Hot Fudge Sauce (Makes 1 cup):

3/4 cup heavy whipping cream

1/4 cup light corn syrup

6 oz. semisweet chocolate, finely chopped

 1. For biscuits, preheat oven to 425 degrees.  Whisk flour, cocoa powder, sugar, baking powder and salt in a large bowl.  Cut or rub butter into flour mixture until butter pieces are the size of peas.  Add the grated chocolate and toss to combine.  Combine 1 1/4 cups cream and vanilla.  Make a well in the center of dry ingredients and pour into the cream.  Mix with a fork until dough is evenly moistened and just combined.  Gently knead by hand 5 to 6 times in bowl to pick up any dry ingredients from bottom of bowl.

 2. Turn dough out onto a lightly floured work surface and pat into an 8-inch square, 3/4 to 1 inch thick.  Transfer to a parchment-lined baking sheet and chill 20 minutes.  Trim about 1/4 inch from each side to create a neat, sharp edge.  Cut dough into 9 even squares and separate them two inches apart on the baking sheet.  Brush the tops with cream and sprinkle generously with sugar.  Bake 18 to 20 minutes or until dry on top and fairly firm to touch.

 3. Toss raspberries with 1/3 cup sugar 30 minutes before serving.  Whip cream with 3 T. sugar and vanilla.

 4. To make Hot Fudge Sauce, heat cream and corn syrup in a small saucepan to a boil; remove from heat.  Add the chopped chocolate and stir until melted and smooth.  Can be made earlier and reheated over medium-low heat, stirring constantly.

 5. To assemble, slice warm or room temperature biscuits in half across.  Set bottom halves on plates and top with raspberries and cream.  Set biscuit top on cream and finish with a spoonful of Hot Fudge Sauce.

Apr. 25, 2007 - Mother's Day Recipes

If you plan to stay home for Mother's Day this year instead of fighting the crowds, why not try these fabulous recipes:

MANGO, BLUEBERRY AND GINGER FRUIT SALAD

     WITH LIME SYRUP       Serves 6.       

2 T. unsalted butter, divided use

1 ¼ cups thinly sliced onions

6 oz. Canadian bacon, diced

6 oz. Italian hot sausage, casings removed and crumbled

8 large eggs

3 cups whole milk

1 cup heavy whipping cream

½ tsp. dried thyme

½ tsp. salt

1/8 tsp. freshly ground pepper

8 stale croissants, torn into ½ inch pieces (about 7 cups)

2 cups grated Italian fontina or Muenster cheese

1/2 cup freshly grated Parmesan

1. Preheat oven to 350 degrees.  Lightly grease a 3 quart casserole (9 x 13 inches).  Melt 1 ½ T. butter in a large skillet over medium high heat.  Ad onions and cook over medium until soft and lightly browned, about 15 minutes.

2. Melt remaining ½ T. butter in a medium skillet over medium high heat.  Add Canadian bacon and cook, stirring, 3 minutes.  Remove to paper towels to drain.  Add crumbled Italian sausage and cook, stirring, until browned and cooked through, about 5 minutes.  Drain on paper towels.

3. Wisk together eggs, milk, cream, thyme, salt and pepper =in a large bowl.  Add the croissants and let stand for 5 minutes.  Stir in the sausage, bacon, onions, and Fontina cheese and stir gently to combine.  Let stand 4 to 10 minutes.  Pour into prepared dish and sprinkle with Parmesan cheese.  Bake for 50 to 60 minutes or until completely set in the center and gold brown on top.

Mar. 10, 2007 - Shrimp and Pasta Recipe

LEMONY GARLIC PRAWNS ON SPAGHETTI WITH ASPARAGUS

AND SUN-DRIED TOMATOES                                

Serves 4 to 6.

Shrimp:

1/4 cup olive oil

1/4 cup fresh lemon juice

2 cloves garlic, minced

1 T. chopped fresh parsley

1 lb. extra-large shrimp, cleaned

Salt and pepper to taste

Pasta:

1/4 cup unsalted butter

3 T. olive oil

1 medium onion, thinly sliced lengthwise

2 slices prosciutto, chopped

1/4 cup chopped oil-packed sun-dried tomatoes, well drained

1 lb. asparagus, ends snapped off and asparagus cut diagonally

into very thin slices

1 cup chicken broth

1 cup heavy whipping cream

1 lb. thin spaghetti, cooked and drained

1/2 cup freshly grated Parmesan cheese, divided use

Freshly ground pepper to taste

2 T. chopped Italian parsley for garnish

1. Combine olive oil, lemon juice, garlic and parsley in a bowl.  Add shrimp and toss to coat well. Cover and refrigerate at least 1 hour and up to 3 hours.  Season shrimp with salt and pepper to taste and grill or broil until just cooked through, about 3 minutes per side.

2. For pasta, melt butter with oil in a large skillet over medium high heat.  Add onion and cook until golden, stirring often, about 8 minutes.  Add prosciutto and sun-dried tomatoes and toss to combine.

3. Add asparagus and chicken broth to skillet and bring to a simmer.  Cook 5 to 6 minutes or until asparagus is just tender.  Stir in cream and bring to a boil.  Add cooked spaghetti and toss over medium low heat until warmed through, about 2 minutes.  Stir in half the cheese and season well with pepper.

4. Divide pasta among serving plates or bowls and top with grilled shrimp.  Sprinkle with remaining Parmesan and parsley.  Serve immediately.

Oct. 31, 2006 - Pomegranate Lime Tequini

It's a margarita served up like a martini with a little extra kick!!  Perfect for holiday parties.

POMEGRANATE LIME TEQUINI

4 part tequila

2 parts triple sec

2 parts Pomegranate juice

1 part strained fresh lime juice

1 slice lime for each drink

Fill shaker 2/3 full of ice.  Add tequila, triple sec, pomegranate juice and lime juice.  Shake well.  Strain into a martini glass and garnish with a slice of lime. (You may do a sugar or half sugar/half salt rim on the glass, if desired.)

Apr. 9, 2006 - Lemon Drop Martini

Lemon Drop Martini

This is a favorite of all my students as well as one of my favorites.  The parts in the recipe refer to any size you want.  If you are making one martini you might choose 1 tablespoon to equal a part or for a party it might by 1/2 cup per part.

Run a small wedge of lemon around the rim of each martini glass and then dip in superfine sugar.  Fill shaker 2/3 full with ice and add the vodka, lemon juice, triple sec and simple syrup.  Shake until very cold and pour into prepared glass.  Twist a strip of lemon peel over the drink and serve.

Simple Syrup:   Stir equal parts of water and sugar together in a small saucepan.  Bring to a boil, stirring often to dissolve the sugar.  Boil 30 seconds.  Cool completely.  Keeps in the refrigerator for several weeks.

Apr. 1, 2006 - CHICKEN RECIPE