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The Casual Gourmet - Phillis Carey

• Mar. 11, 2013 - Chicken Cookbook Information

 

My Chicken Cookbook

WONDERFUL NEWS!

 Fast and Fabulous Chicken Breasts

will available again next

in April 2013.

 

After receiving many inquiries about my cookbook in the last several months I decided it was time to bring it back.  

 

Want to know the secret to preparing the perfect

chicken breast every time?

 

Learn this and more as you cook your way through more than 125 boneless chicken breast recipes featuring traditional as well as contemporary ideas of what to have for dinner tonight or on those special occasions when you need something flavorful and fancy, yet simple to prepare.

 

I am taking orders now!

Cost is:  $19.95

 SPECIAL PRICE--20% off ($15.96)

if books are ordered through me and paid for before April 30th.

 

To order--email me at phillis@philliscarey.com to place your orders.  Your order will be confirmed and payment instructions explained. 

 Books purchased directly from me can be delivered by mail (priority mail is $5.60 or shipping is less for book rate but takes longer to arrive). Or books can be picked up on certain days in Solana Beach which will be arranged after I receive the books.  

 Of course, books may be purchased at the stores where I teach (Great News in San Diego, A Store for Cooks in Laguna Niguel and Let's Get Cookin' in Westlake Village) But their price will be determined by the individual stores policy!

  

 

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• Jan. 30, 2013 - January 2013 Recipes of the Week

Januray 2013 Recipes of the Week from my newsletters.  If you would like to receive my newsletter each week simply email me at phillis@philliscarey.com and request to be added to the list!

 
 
RECIPE OF THE WEEK 1/6/13      

GINGER WASABI ROASTED SALMON Serves 4.
1/2 cup mayonnaise
1 T. minced fresh ginger
1 T. wasabi paste (see tip below)
4-6 to 7 oz. salmon fillets
Salt and pepper to taste
1 cup fresh French bread crumbs
2 T. chopped cilantro leaves
 
1. Preheat oven to 375 degrees. In a small bowl combine the mayonnaise, ginger and wasabi paste.
 
2. Arrange salmon on a parchment-lined baking sheet. Season with salt and pepper. Spread 2 T. wasabi sauce over each fillet, covering completely.
 
3. Toss breadcrumbs with cilantro and divide among the salmon fillets covering completely. Press breadcrumbs down lightly. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes.
 
Tip: Either purchase the wasabi paste or make by stirring together equal amounts of wasabi powder and cold water.

 
RECIPE OF THE WEEK—January 13, 2013  
 
MOROCCAN CHICKEN AND CHICKPEA SOUP WITH
      APRICOT COUSCOUS                        Serves 4 to 6.
Soup:
2 T. olive oil
2 cups diced onions
2 T. minced fresh ginger
1 T minced garlic
1 tsp. paprika
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. turmeric
1/4 tsp. ground nutmeg
1/4 tsp. red pepper flakes
1/2 cup dry white wine or vermouth
4 cups low sodium chicken broth
1-15 oz. can garbanzo beans, drained
and rinsed
1-14.5 oz. can diced tomatoes in juice
1-14 oz. can artichoke hearts, rinsed,
drained and quartered
1/4 cup quartered pitted Kalamata
olives
3 cups cooked, shredded chicken
Salt and pepper to taste
Chopped cilantro and toasted slivered
almonds for garnish
 
Apricot Couscous:
2 cups chicken broth or water
2 T. honey
1 T. olive oil
1 T. fresh lemon juice
1 tsp. lemon zest
1/2 tsp. salt
1 cup couscous
1/4 cup diced dried apricots
 
1. For soup, heat oil in a large pot over medium heat. Add onion and cook until softened, 5 minutes. Add ginger, garlic and all the spices. Cook 1 minute.
 
2. Stir wine into vegetables and spices and bring to a simmer; cook until liquid is nearly evaporated. Stir in broth, garbanzos, tomatoes, artichoke hearts and olives. Bring to a boil. Add chicken and reduce heat to medium low; simmer soup for 10 minutes to combine flavors. Season to taste with salt and pepper.
 
3. Meanwhile, for couscous heat broth or water in a medium saucepan with honey, olive oil, lemon juice, zest and salt to a boil. Remove pan from heat; stir n couscous and apricots; cover and let stand until water is absorbed, about 5 minutes. Fluff with a fork before serving.
 
4. Fill soup bowls with soup and add a scoop of Apricot Couscous and sprinkle with cilantro and almonds.
 
 
Recipe of the Week January 20, 2013  
 
ROASTED GRAPE RISOTTO WITH MASCARPONE
     AND PARMESAN CHEESES                        Serves 6.

Roasted Grapes:

4 cups seedless red grapes

1/4 cup olive oil
1 tsp. dried thyme
Pinch red chili flakes
1 tsp. salt  

Risotto:
7 cups low salt chicken broth
2 T. olive oil
1/2 cup chopped shallots
2 cups Arborio rice
3/4 cup dry white wine
1 T. chopped fresh thyme leaves
Roasted Grapes from Step #1
2 T. unsalted butter, diced
1/2 cup mascarpone cheese
1/2 cup freshly grated Parmesan
Salt and pepper to taste
6 T. chopped toasted hazelnuts

1. Preheat oven to 450 degrees. Toss grapes with olive oil, thyme, pepper flakes and salt. Arrange in a single layer on a parchment-lined baking sheet and roast for 17 to 20 minutes or until beginning to shrivel; set aside.

 
2. Bring broth to a simmer in a saucepan and continue to simmer while making the risotto. Heat the olive oil in a 5-quart Dutch oven over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the rice and cook, stirring often, until it turns white, do not brown, about 2 minutes. Add the wine and cook, stirring until almost evaporated.
 
3. Add 2 cups hot broth to rice and cook, stirring constantly, lowering heat to just a simmer until rice absorbs most of the broth. Stir in 1 cup broth and the fresh  thyme leaves; cook, stirring constantly until absorbed. Continue adding broth and stirring until rice is just tender, about 20 minutes more.
 
6. Stir in the butter, mascarpone and Parmesan until melted. Stir in the Roasted Grapes and season to taste with salt and pepper; serve immediately garnished with a sprinkling of hazelnuts.
 
 
 Recipe of the Week 1-27-13 
 
MUFFALETTA SLIDERS Makes 8 to 12.
1/2 cup finely diced celery
1/2 cup sliced pimiento stuffed olives
1/2 cup sliced black ripe olives
1/2 cup giardiniera, finely chopped
1/3 cup finely chopped onion
1/3 cup extra-virgin olive oil
1/4 cup finely chopped green onions
1/4 cup minced Italian parsley
3 T. fresh lemon juice
1 tsp. dried oregano
1 clove garlic, minced
1/8 tsp. freshly ground pepper
8 to 12 small soft slider buns or rolls
1/4 lb. thinly sliced hard salami
1/4 lb. sliced provolone cheese
1/4 lb. thinly sliced deli ham
 
1. In a large bowl combine the celery through the pepper; cover and refrigerate for at least 8 hours. Drain, reserving the liquid.
 
2. Cut the buns or rolls in half and pull out some of the bread from the top and bottom of the roll (not too much!). Brush the crust sides of the bread lightly with the reserved liquid. Layer the bottom of the rolls in this order: salami, olive salad, cheese, more olive salad and finely ham. Finish with the top of the bread, pressing down lightly. Secure sandwiches with 4 inch skewers or toothpick.
 
BUTTERSCOTCH SAUCE                          Makes 1 1/2 cups.
3/4 cup light brown sugar
1/2 cup light corn syrup
2 T. unsalted butter
Pinch salt
1/2 cup heavy whipping cream
1 tsp. vanilla
 
Combine brown sugar, corn syrup, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly.  Boil 1 minute; remove from heat and stir in cream and vanilla. Cool; store in refrigerator for up to 2 weeks.
 
Recipe of the Week 1-27-13      
 
BANANA’S FOSTER BREAD PUDDING WITH BUTTERSCOTCH SAUCE AND ICE CREAM                 Serves 8 to 10.
1/2 cup unsalted butter
1 1/2 cups light brown sugar, divided use
3/4 tsp. ground cinnamon
6 firm-ripe bananas, peeled and cut crosswise into 3/4 inch thick slices
1/4 cup banana liqueur
1/2 cup Meyer’s rum
4 large eggs, lightly beaten
3 cups heavy cream
1 cup whole milk
1 tsp. vanilla
Pinch salt
6 cups (1/2 inch cubes) day old French bread
Vanilla Ice Cream
Butterscotch Sauce (see below)
 
1. Preheat oven to 350 degrees. Butter a 10 x 14 inch baking dish and set aside.
 
2. Melt butter in a large skillet over medium heat. Add 1 cup brown sugar and the cinnamon and cook, stirring until sugar dissolves, about 2 minutes. Add the bananas and cook on both sides until they start to soften and brown, about 3 minutes. Add banana liqueur and stir to blend.
 
3. Turn off heat and carefully add the rum and ignite, shaking the pan until the flames go out. Remove from heat and let cool.
 
4. Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk and vanilla in a large bowl. Add the cooled banana mixture and bread; stir to blend thoroughly. Pour into prepared baking dish and bake until firm, 50 to 60 minutes. Cool 20 minutes before serving topped with ice cream and drizzled with Butterscotch Sauce.
 
BUTTERSCOTCH SAUCE Makes 1 1/2 cups.
3/4 cup light brown sugar
1/2 cup light corn syrup
2 T. unsalted butter
Pinch salt
1/2 cup heavy whipping cream
1 tsp. vanilla
 
Combine brown sugar, corn syrup, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil 1 minute; remove from heat and stir in cream and vanilla. Cool; store in refrigerator for up to 2 weeks.
 
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• Jan. 30, 2013 - A Store For Cooks Classes Feb.-June 2013

 

A STORE FOR COOKS
30100 Town Center Drive Suite R
Laguna Niguel, CA 92677 -- (949) 495-0445
www.astoreforcooks.com

 

 
PHILLIS CAREY’S CLASSES FEBRUARY-JUNE 2013
 
Wine Country Cuisine                        Wed. February 27 at 6:30 pm
Bright, beautiful and flavorful California Wine Country cuisine is perfect for the entertaining your friends and family.  
Hazelnut Crusted Pork Tenderloin with Roasted Grape Risotto with Mascarpone Cheese
Salmon with Asparagus and Blood Oranges with Ginger Balsamic Vinaigrette
Prosciutto Wrapped Chicken Florentine with Sun-Dried Tomato and Fontina Polenta
Sweet Focaccia with Grapes, Honey and Ricotta Cheese
 
Fast Fish                                     Mon. March 11 at 6:30 pm               
Learn a few new recipes and techniques and add more fish into your diet this year.
Slow-Roasted Salmon with Sugar-Spice Rub and Roasted Red Pepper Aioli
Cod or Sole Simmered in Mushroom Wine Sauce
Snapper or Sea Bass in Puttanesca Sauce with Tomatoes, Olives and Basil
Fried Catfish or Tilapia in Thai Curry Sauce
Lemon Panna Cotta Topped with Lemon Curd and Pistachio Nuts
 
Mushroom Mania                             Wed. April 3 at 6:30 pm
Mushroom Lovers, this is the class for you. Lots of different mushrooms will be incorporated into these tasty dishes.
Polenta with Corn topped with Herbed Mixed Mushrooms and Prosciutto
Baked Chicken Cordon Bleu Rolls with Creamy Mushroom Lemon Sauce
Pan-Roasted Pork Tenderloin with Mushroom Bourbon Sauce and Roasted Sage Potatoes
Risotto with Chicken and Crimini Mushrooms
Orange Tiramisu with Grand Marnier Syrup and Mascarpone Cream Filling
 
Cinco de Mayo Global Taco Party           Mon. April 29 at 6:30 pm
Try a new taco or two this year on May 5th and still have plenty left over to try the next week and the week after!
Grilled Mahi Mahi Fish Tacos with Tomatoes, Shredded Cabbage and Baja Chipotle Sauce
Grilled Margarita Chicken Tacos with Avocado and Black Bean Citrus Salsa
Cuban Pork Tenderloin Tacos with Black Beans and Sour Orange Jicama Slaw
Korean Style Beef and Rice Lettuce Wrap Tacos with Sesame Seeds
Orange Cream Cheese Flan with Sweet Berries
 
Steakhouse Cuisine                          Wed. May 22 at 6:30 pm
Stay home and create your own Steakhouse flavors with these fun flavorful dishes!
Steakhouse Chopped Salad with Artichoke Hearts, Avocadoes, Hearts of Palm, Bacon
and more with Italian Balsamic Dressing
Grilled Pineapple-Soy Marinated Flank Steak served with Japanese Steakhouse
          Mustard Sauce
Perfect Pan-Roasted Butter-Basted Filet Mignon with Steakhouse Mushrooms
Creamy Scalloped Potatoes with Leeks, Jalapenos and Cheddar Cheese
Peanut Butter Swirl Chocolate Cream Cheese Brownie Sundaes with
Rich Chocolate Sauce
 
Summer Salad Suppers                      Mon. June 10 at 6:30 pm
With the hot weather approaching, here are a few new main dish salads to cool off your summer cooking. Tip—the protein portion of these recipes are also good without the greens!
Grilled Italian Herb-Rubbed Top Sirloin Strips Topped Chopped Romaine Salad with
 Basil Buttermilk Dressing
Chili Spice-Rubbed Salmon Salad with Fresh Tomato Vinaigrette and Goat Cheese       
Grilled Basil Chicken Caprese Salad with Marinated Artichoke Heart and Kalamata Olives
Buffalo Spice-Rubbed Shrimp Salad with Butter Lettuce, Celery and Blue Cheese Dressing
Quick Mango Ice Cream
 
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• Dec. 18, 2012 - Recipes of the Week--12/17/12

Recipe of the Week--December 17, 2012

These recipes are from my Luncheon Class taught at the Boys and Girls Club in Solana Beach, CA--Enjoy them!

CHICKEN BREAST SAUTE WITH RED GRAPE, ROSEMARY WINE SAUCE                        Serves 4.
4 boneless skinless chicken breasts                     
Salt and pepper to taste
Flour for dredging
3 T. unsalted butter, divided use
1 cup seedless red grapes, cut in half
1/2 cup dry red wine (Pinot Noir, Merlot or Zinfandel)
1 tsp. chopped fresh rosemary
1/2 cup low salt chicken broth
 
1. Trim chicken and pound to an even 1/2 inch thickness. Season chieknc with salt and pepper and dredge in flour, shaking off excess.
 
2. Melt 1 T. butter in a large skillet in a large skillet over medium high heat. Cook chicken 2 minutes per side and remove to a plate; set aside.
 
3. Add grapes, wine and rosemary to the pork skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Boil until syrup, 3 to 4 minutes. Add chicken broth and bring to a boil. Return chicken to the skillet, turning over to coat with the sauce. Simmer for 5 to 7 minutes or until cooked through.
 
4. Reduce the heat to low and add the remaining butter. Swirl the butter around in the pan until melted. Serve chicken topped with sauce.
 
 
RED AND WHITE BABY MUSTARD ROASTED POTATOES Serves 4.
1/4 cup whole grain Dijon mustard
1 T. extra-virgin olive oil
1 T. unsalted butter, melted
1 T. fresh lemon juice
2 garlic cloves, minced
1 1/2 tsp. dried oregano
1/2 tsp. finely grated lemon zest
1/2 tsp. coarse kosher salt
1 1/2 lbs. (1- to 1 1/2-inch-diameter) mixed unpeeled red-skinned and
white-skinned potatoes, cut into 3/4-inch-wide wedges
 
1. Preheat oven to 425°F. Line a large baking sheet with parchment paper. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
 
2. Arrange potatoes in a single layer in the, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer in pan. Roast potatoes 30 to 40 minutes until potatoes are crusty outside and tender inside, turning occasionally.  
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• Nov. 27, 2012 - Chocolate Peppermint Crackle Cookies

HOLIDAY COOKIE RECIPE 2012

 

CHOCOLATE PEPPERMINT CRACKLE COOKIES  
Makes about 4 dozen.


1/2 cup unsalted butter, softened

1 1/3 cups sugar
4 eggs
2 tsp. vanilla
4 oz. unsweetened chocolate, chopped and melted
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups semisweet chocolate chips
1/4 cup crushed peppermint candies
1 cup sifted powdered sugar


1. In a large bowl, combine butter, granulated sugar, eggs, and vanilla. Beat with a mixer on medium speed until light and fluffy, 2 to 3 minutes. Add melted chocolate and beat until well blended.

 
2. Whisk together flour, baking powder and salt. Add to butter mixture and beat to combine. Stir in chocolate chips and peppermint candies. Cover and refrigerate dough 1 hour or longer firm up dough.
 
3. Preheat oven to 350 degrees. Shape dough into 48 (1 1/4 inch) balls. Roll balls in powdered sugar to coat. Place 2 inches apart on parchment-lined baking sheets. Bake 9 minutes—do not overbake. Cookies will be soft, but will firm up as they cool. Let cool on pans 2 minutes; remove to wire racks to cool completely.
 
 
 
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• Sep. 5, 2012 - Pumpkin Cheesecake Swirl Torte

Here's a fabulous fall dessert! 

PUMPKIN CHEESECAKE SWIRL TORTE WITH BUTTERSCOTCH SAUCE

Serves 8.

Torte:

1/2 cup unsalted butter, softened

1 cup golden brown sugar

1 egg, lightly beaten

1 1/2 tsp. vanilla, divided use

1 cup flour

1 tsp. baking powder

3/4 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground cloves

1/4 tsp. salt

3/4 cup canned solid pack pumpkin

1/2 cup chopped toasted pecans

1/4 cup cream cheese, softened

2 T. granulated sugar

1 egg yolk

2 tsp. whipping cream

Sweetened Whipped Cream

 

Butterscotch Sauce:          

3/4 cup light brown sugar

1/2 cup light corn syrup

2 T. unsalted butter

Pinch salt

1/2 cup heavy whipping cream

1 tsp. vanilla

 

1. Preheat oven to 350 degrees.  Butter a 9 inch round cake pan and line the bottom with parchment paper; butter the paper.  Using mixer, beat butter until fluffy.  Gradually add brown sugar and beat until well blended, about 2 minutes.  Add 1 egg and 1 tsp. vanilla and beat to blend.  In a medium mixing bowl whisk together the flour, baking powder, spices and salt.  Add to the batter and combine well.  Beat in pumpkin and stir in nuts.  Spread batter in prepared pan—batter will be thick.

 2. Whisk softened cream cheese, granulated sugar, egg yolks, cream and remaining 1/2 tsp. vanilla in a small bowl to blend.  Drop cream cheese mixture by heaping tablespoons onto batter.  Using a small knife gently swirl cream cheese mixture into batter, creating a marbled pattern.  Bake until tester inserted in center comes out clean and top if firm, 30 to 35 minutes.  Cool on a rack 5 minutes before turning out of pan.  Invert onto a serving platter.

 

3. For Butterscotch Sauce, combine brown sugar, corn syrup, butter and salt in a medium saucepan.  Bring to a boil over medium heat, stirring constantly.  Boil 1 minute; remove from heat and stir in cream and vanilla.

 

4. Cut torte into wedges and serve drizzled with warm Butterscotch sauce and topped with Sweetened Whipped Cream.

 

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• Apr. 12, 2012 - Grilled Cheese Day 4/12/12

In celebraton of Grilled Cheese day here is one of my favorites!

BACON, CRAB, AVOCADO GRILLED CHEESE SANDWICH WITH PARMESAN CRUST                               

1/2 lb. lump crabmeat

1 stalk celery, finely minced

1 green onion, finely minced

Pinch celery salt

1/4 cup mayonnaise or as needed

8 slices oval shaped sliced French bread

1 large or 2 small avocados, sliced

8 slices thin bacon, cooked

8 tomato slices

4 slices Provolone or Cheddar cheese 

4 T. softened butter

1/2 cup finely shredded Parmesan cheese

 

1. In a small bowl mix together the crab, celery, green onion and celery salt with enough mayonnaise to moisten.  Season with salt and pepper to taste.

 

2. Lay 4 of the bread slices on a work surface.  Divide the crab salad evenly among the bread slices, spreading to the edges.  Top with the avocado slices, the bacon, then tomato slices (one on each side) and finally the cheese.  Place the remaining bread slices on top.

 

3. Heat a large nonstick skillet over medium heat.  Spread one side of the sandwich with butter and sprinkle with 1 T. Parmesan.  Place cheese side down in the skillet and then spread top with butter and sprinkle with Parmesan.  Repeat with remaining sandwiches.  Cook until the outside is very brown and crisp and the cheese melts on the inside.  Cut in half to serve. Makes 4.

 

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• Dec. 5, 2011 - Recipe of the Week #12

I made this tonight and wanted to add a couple of changes I made. Instead of the yellow pepper I used diced poblano chilies and I added an 8 oz. can of sliced ripe black olives.  So delicious and it freezes well too!

 

White Bean Chili with Turkey or Chicken,

Yellow Peppers, Chilies and Corn

Serves 6.

 

1 T. olive oil

1 cup chopped onion

1 yellow bell pepper, diced

1 T. minced fresh jalapeno chili

1 1/2 tsp. ground cumin

1-14 oz. can cream-style corn

1-7 oz. can diced green chilies

1 cup turkey or chicken broth

1 cup heavy whipping cream

1-15 oz. can small white beans, rinsed and drained

2 cups shredded cooked turkey or chicken

Salt and pepper to taste

1 1/2 cups shredded white cheddar cheese, divided use

 

 

1. Heat olive oil in a large pot over medium high heat. Add onion, yellow pepper and jalapeno and cook, stirring often, for 3 to 4 minutes or until softened. Add cumin, creamed corn, canned chilies, broth and cream. Bring to a boil, stirring occasionally.

 

 

2. Lower heat and stir in beans and simmer, covered, stirring occasionally, to blend flavors, about 10 minutes. Stir in turkey or chicken and season with salt and pepper to taste. Heat about 1 minute to warm turkey or chicken. Stir in 1 cup of the cheese, stirring until melted. Serve topped with remaining cheese sprinkled on top.

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• Nov. 14, 2011 - Thanksgiving Recipes

I'm getting excited about Thanksgiving--are you?  Here are a few more of my favorites this time of year including this week's Recipe of the Week #10--enjoy!

 

ROASTED RED ONIONS WITH POMEGRANATE MOLASSES
AND ORANGE ZEST             Serves 8 to 10.
 
Onions:
5 T. extra-virgin olive oil
1/4 cup pomegranate molasses
2 T. red wine vinegar
1 T. minced fresh rosemary
2 tsp. coarse salt
1/2 tsp. freshly ground black pepper
5 medium red onions, peeled, each cut into 8 wedges through core,
     with some core still attached to each piece
 
Gremolata:
2/3 cup fresh pomegranate seeds
1 T. chopped fresh Italian parsley
2 tsp. finely grated orange peel
 
1. For onions, preheat oven to 425 degrees. Line large rimmed baking sheet with foil. Whisk olive oil, pomegranate molasses, vinegar, rosemary, salt and pepper in a large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 30 minutes.
 
2. Using small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, about 25 minutes longer. Remove from oven. (Can be made
3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350 degree oven before serving, if desired.)
 
3. For gremolata, mix pomegranate seeds, parsley, and orange peel in small bowl. Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.  

TURKEY STOCK                                         

Makes 5 to 6 cups.

3 T. vegetable oil

Neck, heart and gizzard reserved
       from turkey
3 cups chopped onion with skins
2 cups chopped carrots
1 cup chopped celery with leaves
6 cloves garlic, peeled
4 sprigs fresh thyme
2 small bay leaves
6 black peppercorns
7 cups unsalted chicken broth

Heat oil in large pot over medium high heat. Add turkey parts and sauté until brown, about 10 minutes. Add onions, carrots, celery, garlic, thyme, and bay leaves; sauté until brown about 12 minutes. Add broth and bring to a boil. Skim the fat and foam from the top; reduce heat and partially cover pot and simmer until liquid is reduced to 6 cups, about 2 hours. Cool 1 hour, strain and remove all fat. Cover and refrigerate up to 2 days. (Any leftover stock may be frozen.)

ITALIAN SAUSAGE BREAD DRESSING WITH MUSHROOMS,
LEEKS AND FRESH HERBS                      
Serves 10 to 12.
1 lb. white bread, cut into 3/4-inch
    cubes (about 12 cups)
1 1/2 lbs. sweet Italian sausages,
     casings removed
1/4 cup unsalted butter
2 cups sliced leeks (white and pale
    green parts only; 2-3 leeks)
1 cup chopped onions
2 cups chopped celery with leaves

1/2 lb. sliced crimini mushrooms

 

1 tsp. dried thyme

 

2 T. chopped fresh sage
1 T. chopped fresh rosemary
1/3 cup chopped fresh parsley
2 eggs, beaten to blend
1 1/3 cups (about) canned low-salt
    chicken broth or turkey stock

 

1. Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

 2. Sauté sausage in heavy large nonstick skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet.
 
3. Melt butter in same skillet over medium-high heat. Add leeks, onions, celery, mushrooms and thyme to skillet; sauté until leeks and mushrooms soften, about 10 minutes. Mix in fresh sage and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
 
4. To bake, preheat oven to 350°F. Butter 15x10x2-inch baking dish or 2 smaller casseroles. Mix eggs into stuffing and then add enough broth to make a fairly wet mixture. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. If you like crispy topped stuffing, uncover and bake until top is golden brown, about 10 minutes.
 
Make-Ahead Garlic Mashed Potatoes 
Serves 8 to 12.
5 pounds russet potatoes, peeled and quartered
10 large cloves garlic, peeled
1/2 cup unsalted butter, cut in 8 pieces
1 (8 ounce) package cream cheese, cut into 8 pieces and softened
1-1/2 to 2 cups sour cream
Salt and pepper to taste
 
1. Place potatoes and garlic cloves in a large
pot and cover with cold water. Bring to a
boil and add 1 teaspoon salt to the water.
Cook potatoes until fork tender, about 15
minutes longer.
 
2. Place butter, cream cheese and 1 cup sour
cream in the bottom of a large bowl. Drain
potatoes and garlic and let air dry for 5
minutes. Press potatoes and garlic through a
ricer into the bowl on top of the other
ingredients. Stir to combine until smooth
adding more sour cream as needed. Season
to taste with salt and pepper.
 
3. Mashed potatoes may be served
immediately or transferred to a buttered 4-
quart casserole. Cool to room temperature and
then refrigerate, covered with foil, for up to 48
hours. Bake, covered, at 350°F for 40 to 45
minutes or until very hot. (Serves 8 to 10)
 
 
GREEN BEANS WITH CARAMELIZED SHALLOTS     Serves 10.
6 T. unsalted butter, divided use
1/2 lb. shallots, thinly sliced
Coarse salt and pepper to taste
2 T. balsamic vinegar
4 tsp. sugar
1 T. salt
2 lbs. thin green beans
Salta and pepper to taste

1. Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse salt and pepper to taste. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. (Shallots may be cooked the day before.)
 
2.  Bring a large pot of water to a boil and add the salt. Add the green beans and boil 3 to 4 minutes or until just tender and still bright green. Drain and rinse in cold water. (Beans may be cooked the day before.) 
 
3. Melt remaining 3 T. butter in a large skillet over medium high heat. Add the green beans and cook and toss until heated through, as much as 10 minutes.   Add shallots and heat through; season with salt and pepper and serve immediately.
 
BROWN SUGAR PUMPKIN PIE  
   (The best filling of all time!)                                         
Serves 6 to 8.
Crust:
1 1/3 cups flour
1 T. sugar
½ tsp. salt
6 T. chilled unsalted butter, cut
 into ½ inch pieces
2 T. chilled Crisco, cut into
   ½ inch pieces
3 T. (or more) ice water
 
Filling:
2/3 cup golden brown sugar
½ cup granulated sugar
2 T. flour
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. fresh ground nutmeg
1 ½ cups canned solid pack pumpkin
2 T. real maple syrup
3 large eggs
1 cup whipping cream

1. To make the crust, mix flour, sugar and salt in food processor. Add butter and Crisco and pulse to process until mixture resembles coarse meal. Drizzle 3 T. ice water over mixture. Process just until moist clumps form, adding more water by tsp. if dough is dry. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate for 30 to 60 minutes. 
 
2. Roll dough out into a 12 inch round. Transfer dough to a 9 inch pie pan. Trim edges and fold under. Crimp edges decoratively. Refrigerate until very cold. 
 
3. Preheat oven to 400 degrees. Line pastry with foil and fill with pie weights. Bake 12 minutes. Remove foil and weights and bake until very light brown, about 5 minutes. Reduce oven temperature to 375 degrees. Cool crust on a rack.
 
4. For filling, place brown sugar, granulated sugar, flour, salt and spices in a large bowl. Whisk until combined. Whisk in pumpkin, maple syrup and eggs and then cream. Pour mixture into crust. Bake until edges puff and center is just set, 50 to 60 minutes. Cool completely on a rack. Serve with whipped cream.
 

 

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• Nov. 6, 2011 - Recipe of the Week #9 Spinach Artichoke Chicken Bake

Here is the Recipe of the Week #9 for November 6, 2011.  It's great with the chicken as written either in whole breasts or cubed but also great with any leftover Thanksgiving turkey.  Enjoy!

Spinach Artichoke Topped Chicken with

Bacon Crumb Topping

Serves 6 to 8.

Chicken:

6 boneless skinless chicken breasts

1 tsp. dried thyme

Salt and pepper to taste

2 T. vegetable oil

 

Topping:

4 slices bacon, chopped

3 cups coarse fresh breadcrumbs

2 T. chopped Italian parsley

1/4 cup freshly grated Parmesan cheese

 

Sauce:

2-6 oz. bags baby spinach leaves

1/4 cup unsalted butter

1 cup chopped onions

1 T. minced garlic

1/4 cup flour

2 cups whole milk, warmed

1 cup chicken broth

1 tsp. salt

1/2 tsp. freshly ground pepper

1/4 tsp. cayenne

2 tsp. fresh lemon juice

1-8 oz. pkg. cream cheese, cubed

1 cup grated Jack cheese

1-6 oz. jar marinated artichoke hearts, drained and chopped

 

1. Trim chicken and pound to an even 1/2 inch thickness; season with thyme, salt and pepper. Heat 1 T. oil in a large nonstick skillet over medium high heat. Add 3 chicken breasts and cook 3 to 4 minutes per side to cook through. Remove to a large flat casserole dish. Repeat with remaining oil and chicken; arrange chicken in casserole in a single layer. (Chicken may be cut into large cubes at this point, if desired.)

 

 

2. For topping, cook bacon in a large skillet over medium heat until crisp. Remove bacon to paper towels to drain. Add the breadcrumbs to bacon fat and toss to lightly toast, about 3 minutes. Set aside to cool; toss in bacon, parsley and Parmesan.

 

 

3. For sauce, place spinach in a large glass bowl or casserole, cover and microwave on high power, 4 minutes to wilt. Transfer to a colander set over a bowl to drain. When cool, coarsely chop spinach and set aside.

 

 

4. Melt butter in a 4-quart saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 4 minutes. Stir in the flour and cook, stirring constantly, 1 minute. Whisk in the milk and chicken broth; raise the heat to medium-high and cook, stirring often, until sauce is thick and cream, 2 to 3 minutes. Stir in the salt, pepper and cayenne; add the spinach and lemon juice. Stir in the cream cheese and jack cheese and artichoke hearts; stir until cheese melts.

 

 

5. Preheat oven to 350 degrees. Pour sauce over chicken and top with breadcrumb mixture. Bake for 20 minutes or until breadcrumbs are browned and sauce is bubbly. (If making ahead, cook sauce to room temperature before pouring over chicken, cover and refrigerate. Also, refrigerate crumb mixture. Bake chicken, covered, for 25 minutes and then uncover and add crumbs and bake another 10 minutes to brown crumbs.)

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• Oct. 30, 2011 - Recipes of the Weeks 6, 7, 8--October 2011

Recipe of the Week #6--October 17, 2011

BEEF STEW WITH RED ONIONS, DRIED CRANBERRIES AND

SHIITAKE MUSHROOMS

Serves 6.

 

3 T. flour

1 1/4 tsp. salt

1/2 tsp. ground allspice

1/2 tsp. ground cinnamon

1/2 tsp. freshly ground black pepper

2 1/2 lbs. boneless beef chuck, cut into 1 inch cubes

5 T. vegetable oil, divided use

1/2 lb. shiitake mushrooms, stems removed and quartered

3 cups julienned red onions

1 cup dried cranberries

2 T. sugar

2 T. red wine vinegar

2 T. water

1 cup dry red wine ( Pinot Noir or Merlot)

1 cup beef stock or broth


1. Combine flour, salt, allspice, cinnamon and pepper in a plastic bag or bowl. Shake or toss beef in the mixture, coating pieces evenly; reserve any extra flour mixture.

 

 

2. Heat 1 T. oil in a large skillet over medium high heat. Add 1/3 of the beef and cook until browned on all sides, stirring frequently, about 5 minutes. Transfer to a bowl. Repeat with remaining meat in 2 batches, adding 1 T. oil to skillet for each batch. Transfer meat to the bowl as it browns.

 

 

3. Add 1 T. oil to the skillet and add the mushrooms and a pinch of salt. Cook, stirring often until mushrooms soften, about 4 minutes. Remove and add to the beef.

 

 

4. Meanwhile, add remaining 1 T. oil to a 5-quart Dutch oven. Add onions and cranberries. Cook until onions are soft and light brown, about 12 minutes, stirring frequently. Mix in sugar, vinegar and water. Increase heat to medium high and cook until onions brown, stirring frequently, about 5 minutes.

 

 

5. Add beef and mushrooms to onion mixture along with any remaingin flour mixture. Mix in wine and stock; bring to a simmer adn then cover and simmer until beef is tender, about 2 hours, stirring occasionally. (Uncover stew during last 30 minutes of cooking if liquid is too thin or add a small amount of beef stock or red wine is stew is too dry. Great reheated!)

 

 

 

Recipe of the Week #7--October 27, 2011

 

                   EASY PUMPKIN MOUSSE WITH CARAMEL TOPPING

Serves 12.

 

3/4 cup brown sugar

1 T. pumpkin pie spice

1-15 oz. can solid pack pumpkin

1 1/2 to 2 cups whole milk

2 (3.4 ounce) packages instant vanilla (or French Vanilla) pudding mix

2 cups heavy whipping cream

3/4 cup salted Caramel Sauce (I used the one from Trader Joe's)

1/4 cup toasted chopped pecans

 

 

1. Whisk together brown sugar and pumpkin pie spice in a medium bowl. Whisk in the pumpkin and then 1 1/2 cups milk (use 2 cups milk if you like a lighter thinner mousse) and the instant pudding until well combined.

 

 

2. With an electric mixer whip the cream to stiff peaks. Fold cream into the pumpkin mixture thoroughly, leaving no white steaks. Spoon mousse into 12 small bowls or wine goblets. Cover and refrigerate about 2 hours to set or up to 24 hours. Serve each topped with a spoonful of the softened caramel sauce and 1 tsp. toasted pecans.

 

I make these cookies all the time, whether it's pumpkin time or not. I've sometimes thought I could subsitute a thick apple sauce for the pumpkin but haven't tried that yet!

 

VEGAN PUMPKIN OATMEAL DRIED CHERRY COOKIES

Makes 4 dozen.

 

2 cups flour

1 1/3 cups old-fashioned oats

1 tsp. baking soda

3/4 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 2/3 cups sugar

2/3 cup grape seed or canola oil

2 T. molasses

1 cup canned pumpkin

1 tsp. vanilla

1 cup lightly toasted chopped walnuts

1/2 cup tart dried cherries (or cranberries or raisins)

1/2 cup semisweet chocolate chips (optional)

 

 

1. Preheat oven to 350 degrees. Mix together flour, oats, baking soda, salt and spices in a medium bowl. In a large bowl, combine sugar, oil, molasses, pumpkin and vanilla; stir well to combine. Add dry ingredients to wet in three batches, folding to combine. Of din walnuts and dried cherries.

 

 

2. Drop by tablespoons onto the parchment-lined baking sheets. They don't spread very much so they can be placed only one inch apart. Flatten the tops of cookies with a fork or fingers. Bake for 16 minutes. Cool on cookie sheets 2 minutes and then remove to a cooling rack. Cool completely. These are even better the next day!

 

 

Tip: I also use white chocolate chips when I'm in the mood but then the recipe is no longer dairy free.

 

Recipe of the Week #8--October 30, 2011

 

 

 BACON JAM ON CHEDDAR AND TOMATO PANINI 

Makes 4 sandwiches with Jam left over!

Jam:
1 pound thin very-smoky bacon (you can always add a drop or 2 liquid smoke
if bacon isn’t smoky enough!)
1 medium onion, chopped
4 cloves garlic, minced
1/2 cup light brown sugar  
1 cup freshly brewed coffee
1/4 cup pure maple syrup
1/4 cup cider vinegar
1 T. Dijon mustard
2-5 drops of Tabasco sauce (more or less to taste) (regular or Chipotle style)
1/2 tsp. freshly ground black pepper

Panini:
8 slices French or Sourdough bread
8 tomato slices
1/2 lb. aged white or yellow cheddar cheese, sliced
Reserved bacon fat or olive oil
 
1. For Bacon Jam, cut bacon into 1/2 inch pieces and put into large cold Dutch oven or large pot. Over medium heat, cook bacon until a lot of the fat has rendered and the bacon is starting to brown. Using slotted spoon, removed bacon to drain on some paper towel and pour off all but 1/4 cup of the bacon fat—you may reserve the remaining bacon fat to brush on the outside of the Panini sandwiches. Add the onions and garlic and sauté in the bacon fat until it is translucent. Add bacon back to the Dutch oven and all other ingredients. Bring to simmer and then lower heat and continue to simmer uncovered for an hour or until thick and jam-like, stirring occasionally. Allow the jam to cool for 5 minutes then transfer to food processor. Pulse the mixture 8-10 times or until it reaches your desired texture. Put into a jar and allow to cool, then cover and refrigerate.
 
2. For Panini, spread 4 slices bread thickly with cooled bacon jam. Top with half the cheese, then the tomatoes and then the remaining cheese and the other 4 slices bread. Brush the outside of the sandwiches with bacon fat or olive oil and cook in a Panini grill (or make a grilled cheese sandwich by cooking in a pan). Cut in half crosswise to serve.
 

 

 

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• Oct. 11, 2011 - Recipe of the Week #5--Oct. 9, 2011

I taught this soup in a class last week at Let's Get Cookin' in Westlake Village, CA.  Leave out the shrimp and it's makes a nice side dish--maybe add a grilled cheese sandwich!

 

SMOKEY CORN SOUP WITH SHRIMP

AND RED PEPPERS   

Serves 4-6.

Soup:

 

2 T. unsalted butter

1 cup diced red bell pepper

3/4 cup diced onion

3 cloves garlic, minced

1-14 ½ oz. can diced tomatoes  

2 cups or more chicken broth

2 tsp. chopped chipotle chilies in adobo

2-14 ¾ oz. cans cream-style corn

1-16 oz. pkg. frozen corn

1 cup heavy whipping cream

1 tsp. dried oregano

Chopped fresh oregano for garnish

Smoked paprika for garnish

 

Shrimp:

12 to 18 extra-large shrimp, cleaned

    and cut in half through the back

2 T. unsalted butter

1 clove garlic, minced

Pinch dried oregano

 


1. For soup, melt butter in heavy large pot over medium high heat.  Add bell pepper, onion and garlic and sauté until onion is tender, about 3 minutes.  Add tomatoes and their juices to pot and cook 2 minutes. 

 2. Combine 2 cups chicken broth and chipotle chilies in blender and  

 puree.  Add puree and creamed corn to pot.  Bring soup to a boil.  

 Reduce heat to medium and simmer 15 minutes, stirring 

 occasionally.  Add frozen corn, cream and oregano and simmer

 5 minutes.  

 

 3. For shrimp, melt butter in a medium nonstick skillet over medium 

 heat.  Add garlic and oregano and then the shrimp.  Cook, stirring

 often, until shrimp are curled up and just cooked through.

 

 4. Ladle soup into bowls and pile 6 pieces of shrimp in the center of 

 the bowl.  Sprinkle soup with fresh oregano and a pinch of smoked 

 paprika.

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• Sep. 25, 2011 - Recipe of the Weeks 9/18 & 9/25/11

BAKED CAJUN SAUCED CHICKEN BREASTS WITH PECAN RICE

Chicken:

4 boneless skinless chicken breasts  

Salt and pepper to taste

2 to 3 tsp. Cajun/Creole spice

1/3 cup diced smoked ham

3 T. chopped green onions

1/4 cup chicken broth

3/4 cup heavy whipping cream

1 tsp. Louisiana hot sauce or other hot sauce

1 cup freshly grated Parmesan cheese, divided use

 

Pecan Rice:

2 T. unsalted butter

1/4 cup chopped pecans

1/2 cup chopped onion

1 1/4 cups long grain white rice

2 1/2 cups chicken broth

1/2 tsp. salt

2 T. chopped green onion tops

 

1. Preheat oven to 400 degrees. Trim chicken and pound between two sheets of plastic wrap to an even 1/2-inch thickness.  Season chicken with salt, pepper and the Cajun/Creole spice to taste. Arrange chicken in a greased shallow baking dish just large enough to hold the breasts without crowding.

 

2. In a medium saucepan combine the ham, green onions, broth, and cream. Bring to a boil, reduce heat and simmer until reduced slightly and thickened. Remove from heat and stir in the hot sauce and 1/2 cup cheese. Pour sauce over the chicken. Sprinkle with remaining cheese.  Bake for 20 minutes or until chicken is cooked through.  Serve with Pecan Rice.

 

3. Meanwhile, for the rice, melt butter in a 4 –quart saucepan over medium heat.  Add the pecans and cook, stirring often, until toasted.  Using a slotted spoon remove pecans to a plate.  Add onion to the pan and sauté 3 to 4 minutes to soften.  Stir in the rice and toss 1 minute.  Add the chicken broth and bring to a boil, stirring often.  Add salt, stir once more, cover and lower heat to low; cook 18 to 22 minutes or until rice absorbs all the liquid.  Toss in the green onion tops.

 

BBQ SAUCED GRILLED CHICKEN COBB SALAD WITH

BUTTERMILK DRESSING       Serves 4.           

Dressing:

1/4 cup sour cream

3/4 cup buttermilk
2 T. fresh lime juice
2 cloves garlic, minced
3 T. finely chopped red onion
2 T. finely chopped cilantro
1/4 tsp. cayenne pepper
Salt and pepper to taste
 
Chicken:
4 small boneless skinless chicken
     breasts
Salt and pepper to taste
2 T. grapeseed or vegetable oil
1 cup prepared BBQ sauce of choice
 
Salad:
8 cups finely shredded romaine lettuce
1 1/2 cups diced seeded plum
     tomatoes
1 cup diced red onion, soaked in
    vinegar water
1 cup fresh or frozen yellow corn
     kernels
1-15 oz. can black beans, rinsed and
    drained
1/2 cup crumbled Cotija or feta
    cheese


1. For dressing, whisk together all the dressing ingredients and refrigerate at least 1 hour. Dressing keeps 3 days in refrigerator.

 
2. Trim chicken and pound to an even 1/2 inch thickness. Season with salt and pepper and brush with oil. Divide BBQ sauce in half, settling half aside. Grill chicken for 3; turn over and brush with some of the BBQ sauce. Grill chicken 3 minutes then turn over and brush with more sauce. Grill 1 to 2 minutes more per side, brushing with BBQ sauce a couple more times until chicken is cooked through. Remove and let rest and cool a bit. Cut chicken into 3/4 inch cubes and toss with reserved BBQ sauce.
 
3. Prepare remaining salad ingredients. Toss the lettuce with just enough of the dressing to coat well and divide among four large plates. Make a row of the chicken down the center of each salad. Make rows of black beans and red onions on one side of the chicken and tomatoes and corn on the other. Either drizzle on more dressing and then sprinkle with cheese or simply sprinkle with cheese and serve more dressing on the side.
 
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• Sep. 12, 2011 - Recipe of the Week 9-11-11

This recipe is from the Oodles of Noodles class I taught at Great News this week! Sorry, this is not a make ahead recipe. However, you can assemble it earlier in the day; if so, bake it about 10 minutes longer.

 

 

SPINACH AND SHRIMP LASAGNA WITH

CREAMY TOMATO SAUCE

Serves 8.


12 "no cook" lasagna noodles

1 tsp. salt

 

Besciamella (White Sauce):

2 1/4 cups whole milk

4 T. unsalted butter

3 T. flour

1/4 tsp. salt

1/8 tsp. freshly grated nutmeg

1/2 cup Marinara sauce

 

Filling:

2-12 oz. bags washed baby spinach

1 lb. raw shrimp, shelled & deveined

4 T. unsalted butter

1 1/2 cups finely chopped onions

1/2 tsp. salt

Freshly ground pepper to taste

1 cup freshly grated Parmesan cheese


1. Bring a large pot of water to a boil. Add 2 tsp. salt. Cook noodles (yes, cook the noodles!) 4 to 6 at a time for about 5 minutes, stirring often, until just tender. Drain and rinse in cold water and lay flat, not touch between sheets of plastic wrap, until needed.

 

2. For white sauce, heat milk just to warm in a measuring cup in the microwave on high power for about 3 minutes. Melt butter in a medium saucepan. Stir in flour and cook for about 1 minute until bubbly. Whisk in the hot milk, stirring constantly, to incorporate it thoroughly. Bring to a boil, stirring constantly. Season with salt and nutmeg and simmer 2 minutes more. Stir in the Marinara sauce and set aside.

 

3. For the filling, place the spinach in large flat casserole. Cover and cook in the microwave on HIGH power until wilted, about 5 minutes. Drain spinach and coarsely chop.

 

4. Melt butter in a medium skillet and sauté the onion until tender. Chop shrimp into 1/2 inch pieces and add to the onion. Cook quickly just until they turn pink. Remove pan from heat and add the chopped spinach, salt and pepper.

 

5. Preheat oven to 400 degrees. Grease a deep 9 x 13 inch baking dish and smear a very thin layer of the sauce on the bottom of the dish. Carefully place 4 cooked noodles over the sauce to cover the bottom. Smear on another thin layer of sauce and spoon half the spinach-shrimp mixture on top; sprinkle 1/3 of the Parmesan on top.

 

6. Lay down another layer of noodles and repeat with sauce, filling and Parmesan. Top with remaining noodles, then sauce and Parmesan cheese. Bake, uncovered, in the middle of the oven for 20 to 30 minutes or until sauce forms a lightly golden crust on top. Let stand for 10 minutes and then cut into squares to serve hot.

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• Aug. 14, 2011 - Solana Beach Classes Aug-Dec. 2011

 

Phillis Carey’s Fall Classes
September thru December 2011
 
Center for a Healthy Lifestyle at the
Solana Beach Boys and Girls Club
533 Lomas Santa Fe Drive * Solana Beach, CA 92075
 
To register, email (phillis@philliscarey.com) or
call Phillis (760-942-1756)

 
 
Casual Cooking                     
Monday, Sept. 19   6 to 8 pm            $49
Cook up dinner in a flash with these easy to prepare entrees, sure to please both family and friends. Expect a surprise dessert!
Mediterranean Baked Fish with Tomato, Basil, Caper and Olive Sauce
Asian Rubbed Flank Steak with Hoisin Shiitake BBQ Sauce
Baked Cajun Sauced Chicken Breasts with Pecan Rice
Herb Roasted Pork Tenderloin with Tomato Rosemary Sauce
 

Learn-a-Lunch—A  Bite of Italy   

Friday, Sept. 30   Noon to 1 pm      $29

In this day time series, Phillis serves up a lesson in cooking and a fabulous meal, all in 1 hour.
Seasonal White Fish Fillets with Mascarpone, Pine Nut and Basil Crumb Topping
Saffron Risotto with Zucchini, Red Peppers and Parmesan
Chocolate Amaretto Cheesecake Tart with Crumb Crust                                         
 
Cocktails and Hors d’Oeuvres     
Monday, Oct. 3   6 to 8 pm              $54
Join Phillis as she shakes her way into three new cocktails and five new appetizers for the coming holiday season.
Cocktails: Cucumber Vodka Martini; PAMA Pomegranate Cosmopolitan;
Sgroppino (Prosecco/Vodka and Lemon Sorbet Dessert Cocktail)
Appetizers: Asian Shrimp Cakes with Sesame Cranberry Sauce; Lavash Pinwheels with Curried Cream Cheese, Chutney, Ham and Baby Spinach; Bacon and Smoky Almond Crostini garnished with Roasted Pepper Strips and Parsley; Popeye Poppers with Sweet Mustard Sauce; Salami and Green Olive Puff Pastry Palmiers
 
Winning Ways with Chicken and Fish   
Monday, Oct. 17 6 to 8 pm    $49
Try these tasty yet easy to prepare dishes while learning out to cook boneless chicken breasts and fish fillets perfectly every time. Expect a surprise dessert!
Salmon Wellingtons in Puff Pastry with Dill/Basil Pesto Butter
California-Style Halibut with Avocado, Jack Cheese and Black Olives
Oven-Fried Greek Chicken Breasts topped with Tomato, Olive, Feta Salsa
Sonoma Chicken Stuffed with Brie and Scallions topped with Red Grape Salsa
 
An Italian-Inspired Thanksgiving         
Monday, Nov. 14   6 to 8        $49
This Turkey Day, or any day this fall, try something a bit different with an Italian Flair—everyone will love it! Prepare the whole meal or just try the sides for a change.
Prosciutto Wrapped Turkey Tenderloins with Fresh Herb Gravy
Make-Ahead Mashed Potatoes with Mascarpone Cheese and Sage Butter
Italian Sausage Bread Dressing with Mushrooms, Leeks and Fresh Herbs
Broccoli and Green Bean Sauté with Garlic
Pumpkin Tiramisu with Maple Bourbon Syrup and Mascarpone Topping
 
Learn-a-Lunch—Southwestern    
Friday, Nov. 18   Noon to 1 pm       $29
In this day time series, Phillis serves up a lesson in cooking and a fabulous meal, all in 1 hour.
Southwestern Chicken Breast Rolls with Jalapeno Cornbread Stuffing and
Cranberry Chipotle Sauce
Mashed Roasted Sweet Potatoes with Maple Syrup
Green Beans with Buttery Pecans
Dulce de Leche and Chocolate Chip Bread Pudding
 
Wine Country Cooking           
Monday, Nov. 28    6 to 8 pm             $49
Enjoy the fun full flavors in these delicious entertaining recipes that bring to mind the cuisine of California’s wine country.  
Sweet Potato and Goat Cheese Wonton Ravioli with Brown Butter, Sage and Pecan Sauce
Rosemary and Garlic Rubbed Pork Tenderloin with Blackberry Wine Sauce
          Served with Creamy Boursin Polenta
Ham and Swiss Stuffed Chicken Breasts in a Creamy Tarragon Sauce
Pistachio Orange Cake with Sweetened Orange Cream
 
Champagne and Chocolate Entertaining   
Monday, Dec. 12   6 to 8 pm   $54
Easily prepare a fabulous, but mostly make ahead, holiday extravaganza for guests this year or for your family Christmas dinner. Sparkling Wine will be served!
 Chestnut Soup with Blackberry Balsamic Swirl topped with Seared Scallops and Chives 
 Individual Beef Wellingtons with Prosciutto and Duxelles filling and
          Green Peppercorn Sauce
 Mustard Cream Roasted Potatoes and Shredded Brussels Sprouts with Pine Nuts
 Chocolate Cappuccino Hazelnut Torte with Bailey's White Chocolate Sauce
 
 
 
 

 

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• Aug. 13, 2011 - A Store for Cooks Classes Fall 2011

 

A STORE FOR COOKS
30100 Town Center Drive Suite R
Laguna Niguel, CA 92677 -- 
(949) 495-0445
 
 Classes for Fall/Winter 2011-12 -- Phillis Carey
 
 
Winning Ways with Chicken and Fish          
Monday, September 26
Try these tasty yet easy to prepare dishes while learning out to cook boneless chicken breasts and fish fillets perfectly every time.
Oven-Fried Greek Chicken Breasts topped with Tomato, Olive, Feta Salsa
Southwestern Chicken Breast Rolls with Jalapeno Cornbread Stuffing and
Cranberry Chipotle Sauce
Salmon Wellingtons in Puff Pastry with Dill/Basil Pesto Butter
California-Style Halibut with Avocado, Jack Cheese and Black Olives
Chocolate and Brandied Cherry Bread Pudding  
 
Meat-Loves Delights
Monday, October 10
This class is for “meat-eaters” and is filled with lots of flavors that will satisfy both families and guests this season.
Flat Iron Steak with Mixed Peppercorn Rub and Pomegranate Balsamic Glaze
Beef Stew with Red Onions, Dried Cranberries and Shiitake Mushrooms
Rolled Pork Tenderloin with Mushroom Herb Pine Nut Stuffing and
Maple Blackberry Sauce
Root Beer Glazed Pork Tenderloin with Bourbon Mashed Sweet Potatoes  Pumpkin Tiramisu with Maple Bourbon Syrup and Mascarpone Topping
 
Friday Night Dining Out--Fall Wine Country Cooking             
Friday, October 14
Enjoy the fun full flavors that bring to mind the cuisine of California’s wine country.  
Sweet Potato and Goat Cheese Wonton Ravioli with Brown Butter Sage and Pecan Sauce
Roast Pork Tenderloin with Creamy Fresh Mushroom Madeira Sauce
Broccoli and Green Bean Sauté with Garlic
Roasted Fingerling Potatoes with Smoked Paprika
Zinfandel Chocolate Bundt Cake with Chocolate Glaze and Whipped Cream
 
 
An Italian Inspired Thanksgiving                             
Wednesday, November 2
This Turkey Day try something a bit different with an Italian Flair—everyone will love it!
Artichoke Romano Bruschetta
Pancetta, Sage and Rosemary Turkey and Gravy
Make-Ahead Mashed Potatoes with Mascarpone Cheese and Sage Butter
Italian Sausage Bread Dressing with Mushrooms, Leeks and Fresh Herbs
Green Beans with Caramelized Shallots
Pumpkin Mascarpone Pie with Mascarpone Vanilla Cream Topping
 
 
Holiday Entertaining                               
Monday, December 5 at 6:30 pm
Easily prepare a fabulous, but mostly make ahead, holiday extravaganza for guests this year or for your family Christmas dinner.
 Chestnut Soup with Blackberry Gastrique Swirl topped with Seared Scallops and Chives 
 Individual Beef Wellingtons with Prosciutto and Duxelles filling and Green Peppercorn Sauce
 Dijon Cream Roasted Potatoes
 Shredded Brussels Sprouts with Pine Nuts
 Chocolate Cappuccino Hazelnut Torte with Bailey's White Chocolate Sauce
 
Comfy Winter Soups                                                    
Wednesday, January 11
Try these hearty, tasty soups that will warm up your house as they warm up your belly!
Baked Potato Soup with Bacon and Cheddar
Italian Wedding Soup with Chicken and Cheese Meatballs, Star Pasta and Fresh Spinach
Mac and Cheese Soup with Bacon and Blue Cheese Crumbles
Thick and Cheesy Chicken Enchilada Soup topped with Fritos and Pico de Gallo
Pear Spice Cake with Lemon Honey Cream Cheese Frosting
 

 

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• Jun. 15, 2011 - Cooking Prep Video

 

Last month I taught a private brithday class in La Costa, CA--see a short video below.  There were 12 guests and the menu was quite a feast:

Lava Flow Cocktail

Crostini with three different toppings--Tapenade, Pesto Gorgonzola and Roasted Pepper Feta

Caesar Salad with Crispy Prosciutto Strips

Prime Rib Roasts with Bacon and Red Wine/Port Sauce

Dijon Cream Roasted Potateos

Shredded Brussels Sprouts with Bacon

Lemon Curd Cream filled Eclairs

Chocolate Cherry Tart with Brownie Crust

In order to get everything cooked in 2 hours and with 2 ovens I had to do a bit of prep ahead.  Didn't want the hosts to miss anything though so they sat and watched me prep the potatoes and roasts for the oven.  They videoed this part and have agreed to let me post it for you all to watch.  They also sent the video to the party guests so they would see the part they missed.  It was a great evening and everyone seemed to enjoy the meal!

Click on the link below and check out the video to watch me in action--I really do know how to cook lighter fare but hey, this was a birthday celebraton after all!

http://www.youtube.com/watch?v=pSIeSPT1juw

Here is the recipe for the potatoes:

 

DIJON CREAM ROASTED POTATOES                 Serves 6.

 


1 1/2 lbs. small Dutch potatoes, cut in half

1 cup heavy whipping cream

3/4 tsp. dry mustard
 
3/4 tsp. salt


Preheat oven to 350 degrees. Arrange potatoes, cut side down on a parchment-lined baking sheet. Stir together the cream, mustard and salt and pour over the potatoes. Roast for 1 hour or until tender and browned, basting every 20 minutes. Cream will become buttery as it cooks and then turn brown and crumbly.

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• Apr. 5, 2011 - Curried Chicken Salad Tea Sandwiches--Recipe of the Week

 

I taught a Spring Tea Party class today at Great News and mentioned last year's tea class and how wonderful the Curried Chicken Salad was.  Here'e the recipe for the tea sandwiches but also give it a try as a salad served on a lettuce leaf or as a spread for crackers!

CURRIED CHICKEN SALAD SANDWICHES           Makes 24.
3 T. mayonnaise or more as needed
2 T. apricot preserves
1/2 tsp. curry powder
1 T. fresh lime juice
Salt to taste
Pinch cayenne
2 cups finely chopped rotisserie chicken (or you can cook your own chicken breasts as well)
1 ripe mango, peeled and finely diced
     (1 cup)
1/2 cup finely diced celery
1/4 cup thinly sliced green onions
1 T. chopped fresh cilantro leaves
1/4 cup chopped cashews
16 slices thin white firm bread


1. In a medium bowl combine mayonnaise, preserves, curry powder, lime juice, salt and cayenne. Add chicken, mango, celery, green onions and cilantro and toss to coat, adding more mayonnaise to bind salad together as needed. Stir in cashews just before making sandwiches.

 
2. Arrange 8 slices bread on a work surface. Divide chicken salad evenly among bread slices. Top with remaining bread slices. Cut off crusts and then cut each sandwich across into 3 finger sandwiches (rectangles) or diagonally into triangles. Arrange on a platter to serve.
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• Apr. 4, 2011 - Strawberry Shortcake Trifle

Here is a great recipe--Strawberry Shortcake Trife--from Emeril that is perfect as an Easter dessert or for Mother's Day or any day when strawberries are ripe and available. Enjoy!

 

STRAWBERRY SHORTCAKE TRIFLE             Serves 12.
 
Cake:
1 cup unsalted butter, melted and
 slightly cooled, plus 2 tsp., softened
6 large eggs, at room temperature
2 T. milk, at room temperature
1 1/3 cups granulated sugar   
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
 
Berries and Cream:
3 lbs. strawberries, rinsed, hulled,
    and sliced
2 cups sugar
1/2 cup Grand Marnier plus more
    for drizzling over cake
1 1/2 tsp. orange zest
2 1/2 cups heavy whipping cream
5 T. powdered sugar
1 1/2 tsp. vanilla extract


1. For cake preheat the oven to 375 degrees and grease a 9 by 13-inch pan with the 2 tsp. of butter and set aside. Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.

 
2. Whisk together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake until golden brown, about 30 minutes. Remove from the oven; cool completely on a rack.
 
3. Make the strawberry topping by combining the strawberries, remaining 2 cups sugar, 1/2 cup Grand Marnier, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert, up to 4 hours.
 
4. Whip the heavy cream with the powdered sugar until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.
 
5. When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Cut the cake into 1 1/2-inch cubes and place half of the cake cubes on the bottom of a trifle bowl or other deep-sided dessert bowl. Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading strawberries evenly with a spatula and allowing the juices to absorb into the cake. Top with the remaining cake cubes and then the remaining strawberries. Top with the whipped cream and serve immediately or refrigerate for up to 1 hour before serving.

 

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• Mar. 21, 2011 - Double Lemon Curd Cheesecake Pie

This is a quick simple version of cheesecake made in a deep dish pie plate--the Emile Henri pie plate is perfect for this.  I recently made it in my Citrus class at Great News and then again for my mother's birthday last night.  It's pretty and very Spring-like and would be great for Easter dinner or to take to a pot luck!  Enjoy.............

 

DOUBLE LEMON CURD CHEESECAKE PIE WITH SUGARED BLUEBERRIES                          Serves 8.

Crust:

1 1/2 cups graham cracker crumbs

2 T. sugar

4 T. unsalted butter, melted

 

Filling:

12 oz. pkg. cream cheese, softened

3/4 cup sugar

2 eggs

1/4 cup fresh lemon juice

1 tsp. lemon zest

1 tsp. vanilla

 

Topping:

1 cup sour cream

2 T. sugar

1 tsp. vanilla

1/2 cup prepared lemon curd

    (purchased or see recipe below)

2 cups fresh or frozen blueberries tossed

    with 3 T. sugar

 

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, blend cream cheese, sugar, eggs, lemon juice, zest and vanilla in food processor until smooth.  Pour mixture into crust.  Bake until cake is just set about 30 minutes.  Cool 5 minutes.

 

3. For topping, whisk together the sour cream, sugar and vanilla in a small bowl.  Spread mixture over warm cheesecake.  Bake 10 minutes to set topping.  Cool completely on a rack.  Spread top with lemon curd, cover and refrigerate overnight and up to 2 days.

 

4. Cut cheesecake into wedges to serve with sugared blueberries to the side.

 

Lemon Curd: (It's easy to make!)

1 cup sugar

3 large eggs

1 egg yolk

1/2 cup unsalted butter, cut into pieces

6 T. fresh lemon juice

1 T. lemon zest

 

Whisk sugar, eggs, yolk, butter, lemon juice and zest in a medium saucepan over medium low heat until butter melts and sugar dissolves.  Continue to cook, stirring constantly, until mixture thickens to the consistency of lightly whipped cream, about 5 minutes.  Mixture should reach 160 degrees on an instant thermometer at this point.  Pour into a bowl; cover with plastic wrap set right on the surface of the curd and chill for several hours until cold.

 

 

 

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