Goodies! Zuchinni! and Gadgets! Oh!My!

GOODIES!!
I have learned to love new kitchen goodies and gadgets! I go to that department in the stores first, now. I wander thru the cook books, kitchen ware, appliances. I love the ‘discount’ stores that sell discontinued items at lower costs.
So, I went to see my Mom and managed to vist 3 of my favorite stores – Marshalls, Ross, and World Market.
Imagine my joy to find these at Marshall’s:

...especially the madeleine pan...

Now I can make Dorie’s Madeleines.
And then off to World Market:

...2 liters for the price of one quart...

And I tasted it – not bad!!!

But nothing from Ross’s – not kitchen anyway. Maybe next trip.

Finding these was almost as good as that rectangular tart pan on sale at Williams Sonoma.

Zuchinni!
Between our garden and that of a friends I have my own CSA box – sorta…Zucchini! from our garden and Corn! Tomatoes! Cucumbers! from his!! So last night we had fresh corn on the cob and Zucchini Fritters!!

Zucchini Fritters
Claire de Lune, Denver via Colorado Farmers’ Market Cookbook

2 Tlb peanut or canola oil, plus more for frying
1 large yellow onion, chopped
4/5 small to medium zucchini, coarsely grated
2 Tbl chopped fresh basil
2 tsp grated Parmesan cheese
2 eggs, slightly beaten
3 Tbl flour
1/2 tsp baking powder
1 tsp salt
1/2 tsp black pepper
Pinch Cayenne
Creme fraiche or sour cream to garnish

Heat the oil in a large skillet over medium heat. Add the onions and cook until trtanslucent. Place the onions in a large mixing bowl. Cool to room temperature, then add the zucchini, basil, and Parmesan; mix well. Sift the flour and baking powder together and add to the onion mixture along with the eggs, salt, pepper, and cayenne. Mex well and let sit for 10 minutes. (My advice: let the grated zuchinni drain for a few minutes before adding to the mix.)I also added, as per suggested, bread crumbs for extra texture and it did improve the flavor.
Preheat oven to 200 F. Heat 1/4 inch oil in a large cast iron skillet or non-stick skillet until hot enough that a drop of water pops and sizzles. Spoon enough of the fritter batter into the oil to make 2- to 3-inch circles. With a metal spatula, flatten the fritters into disks (My advice: Spray back of spatula with Pam so the fritters don’t stick and flatten them quite thin.) Fry until golden brown on both sides, about 3 minutes per side. Remove fritters to a paper towel-lined plate and keep warm in the oven. Continue with remaining batter. Serve the fritters warm with a dollop of creme fraiche or sour cream.
Really good!My daughter gave me this cook book and it has some great fresh recipes in it.

GADGETS!!
And for my birthday…..

Ain't it Purty!!! **SIGH**

My family loves me….

 

Celebrate!! Celebrate!! Dance to the Music – with Dorie!

Birthdays!! Anniversaries!! Father’s Day!! And Dorie gave me the perfect cake to celebrate with – Perfect Party Cake!!

Yes, you do see SIX layers up there!! Six wonderful layers with buttercream frosting (which included a POUND of butter!!!) between ALL of them. And Strawberry Jam – well on half of the cake anyway!! The other half was lemon curd (Dorie’s recipe) – it WAS my 59th 49th 39th Birthday (the 19th) – I figured I was entitled to do anything I wanted with the cake.

Now, I know you are wondering why SIX layers. Well, the layers didn’t rise very much so it was going to be a very short cake. Made another 1/2 recipe. ‘Course by the time I made it, I had already halved the two baked layers, so I ended up with SIX layers. Now, that meant I didn’t have enough buttercream, so I finished the top with whipped cream. Still good!!! Very Good!!!

If you make this (and you should) -

1. …make extra frosting just in case
2. …follow Dorie’s tip to serve it at room temperature.
3. …let it sit and allow the flavors to meld – much better.
4. …partially freeze each layer after you put the jam/curd/preserves on so the buttercream doesn’t mix with it.
5. …get a slice quickly because it will go fast!!!

Thank you, Carol (of mix, mix, stir, stir) for the perfect pick!!!

 

Daring Kitchen – Bakewell Tart — er….Pudding!

In the past, British cooking was considered rather bland. But in the last 40 years or so, that has changed. There has been a tremendous influx of other cultures into the British Isles so that bland is no longer a useful word. Indian. Jamaican. French. Asian. They have all become part of basic British cuisine. But, there are still traditional foods that are way beyond enjoyable. Bangers and Mash. Treacle Tart. Toad in a Hole. Rhubarb Pie. And the Daring Bakers this month chose a traditional dessert that goes back quite a ways in British History – Bakewell Tart!

The term “Bakewell pudding” was first penned in 1826 by Meg Dods; 20 years later Eliza Acton published a recipe that featured a baked rich egg custard overtop 2cm of jam and noted,
“This pudding is famous not only in Derbyshire, but in several of our northern counties where it is usually served on all holiday occasions.”

I would say more, but there is a great history on Jasmine’s page – so go there. Recipe, too!

I made only 1/2 a recipe and came up with two 6 inch tarts. I already had two shortbread crusts in the freezer – one plain and one chocolate – so I used them. A layer of strawberry preserves with the almond custard on top and voila – Bakewell Tart/Pudding.

It’s good. It’s easy. It’s great with ice cream.

Only two things – I didn’t put a thick enough layer of jam so I couldn’t really taste it. And my mistake to use the chocolate crust. Too overpowering for the almonds. Didn’t care for that one so much

I will make this again. Cherrio until then, Ducks!

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.

 

Easy Italian Chicken.

These days we, and lots of other folks, are eating a lot of chicken. It is so easy to cook with that you can sub it in lots of dishes – really! Instead of Shrimp Etoufe, you can make Chicken Etouffe. Chicken Spaghetti. Chicken instead of Veal Marsala - that recipe comes later. And there is also

Chicken Parmigiana
from Taste of Home

I don’t remember which issue, but it is from a reader in Texas and really quick and easy. I used my table top oven, so I wouldn’t have to use the big oven and it was done in 35 minutes.

1/2 cup dry bread crumbs
3 Tbl grated Parmesan cheese
3/4 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 cup egg substitute (I just used one egg, instead)
4 boneless, skinless, chicken breast halves.
1 jar meatless spaghetti sauce (I used some of my home made marinara and cooked it down first.)
3/4 cup shredded, part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese

In a shallow bowl, combine bread crumbs, grated Parmesan cheese, Italian seasoning, garlic powder and salt. In another bowl, beat egg (substitute). Dip chicken in egg (substitute) and then roll in crumbs.
Place in a 13 x 9 x 2 baking dish coated with nonstick cooking spray. (I just used a square cookie sheet lined with foil and sprayed.)Bake uncovered at 375 for 10 minutes. Turn chicken over; bake for 10 minutes. Pour sauce over chicken; bake 5 minutes. Sprinkle with cheeses; bake 10 minutes or until juices run clear.

That’s it. EASY!! Served with a small Ceasar salad and it was an easy meal. Enjoyed by all!

For dessert we had Home made Chocolate Almond ice cream (Recipe to come). Perfect!

 

Too Hot for Dorie! Blogger Bytes Instead!!

Yes, I didn’t think it would come this soon, but it has. Predicting 101/102 degrees for the next 3/4 days. Now, I know some of you in the West – Arizona, New Mexico, are used to that . And I know that it is not unusual around Phoenix to have several days of hotter weather, but it’s the humidity here that gets you, not so much the heat. So with the heat index it will closer to 110/115 for the next few days. So, yes, IT IS TOO HOT TO BAKE!!! Sorry! I never thought I would say that, but, it’s true. Fellow Foodies – No TWD today. But head on over the Tuesday’s with Dorie and see how the rest of the group fared with Andrea’s Pick – Coconut-Roasted Pineapple Dacquoise.

Since I didn’t bake, I will tell you about some Blogger Bytes from the kitchen.

Spicy Shrimp and Pasta

This is a quick, easy, and delicious seafood dish from Tracey’s Culinary Adventures. Tracey used fettuccine. She modified the recipe from The Life and Loves of Grumpy's Honeybunch who had participated in the Presto Pasta Night. It came originally from Cooking Light using Penne Pasta. WHEW!! I used just plain broad noodles (cause I just didn’t feel like making pasta). No matter what pasta you use, use this recipe – it’s good. Thanks to Tracey and Shelby. GREAT dish!!

Chicago Style Chicken Vesuvio

Thanks to Marie at Proud Italian Cook for this yummy chicken dish. It has it all – flavor, GARLIC, peas, potatoes, wine. Delicious!!!

 

How Hot is Hot!!

Well, Hot!!! Today it is 98 and it will be that for the next week and has been for the last 5 days. And Humid!! Too hot just to go outside, but it is beautiful outside (if you can view it from indoors!!!).

The Hydrangas are reaching full bloom!

The Magnolias fill the air with Fragrance.

The Blue Birds are finishing up with their second batch of babes.

But we haven’t had any rain nor will we for at least another week. Watering the garden, watering the plants.

Is it too hot to cook – well, YEAH!!! Is it to hot to bake -well, NO!!! Thank goodness for Air Conditioning. And since I am RETIRED and have lots of time – I AM BAKING. One of my favorite foods is Pizza, but I really don’t like to go out all the time. (Altho’ that Hunt Bros. Pizza at the gas station is pretty good….) So I decided to make my own. Believe it or not, I have NEVER made my own pizza before. Unless this counts??Nah!! Didn’t think so.

And this is soooo much better.

I used the machine to knead and then divided it in two. One for us and one for the freezer.

Pizza
From Betty Crocker’s Bread Machine Cookbook

1 cup + 2 Tbl water
2 Tbl olive or veggie oil
3 cups bread flour
2 Tbl Parmesan cheese (if desired)
1 1/2 tsp Italian seasoning (if desired)
1 tsp sugar
1 tsp salt
2 1/2 tsp yeast (or one package)

Measure ingredients into machine and place on dough cycle.
Preheat oven to 400.
Divide dough in half. Work each into a ball.
Flatten each into 12 inch circle.
Top with favorite toppings and bake (I used my baking stone.) for 18 to 20 minutes.


Simple (Really Simple) Sauce

1 8 oz can tomato sauce
1 tsp Italian Seasoning (I used a little more)A
1 clove garlic finely diced

Mix and spread lightly on dough. DEVOUR!!!
Family pronounced it as GOOD!!! Thumbs up!!

This is going to Yeast Spottingand Bake Your Own Bread.

I am also submitting to Bread Baking Day:

 

Dorie is Peachy Keen!!!

Now, if that cliche doesn’t age me – nothing will!!! But Peachy Keen is what I would call this weeks TWD pick of Honey Peach Ice Cream by Tommi of Brown Interior. I do love ice cream. And there is nothing better than a round juicy peach where the sweet juice dribbles down your arm as you bite into its delicious sweetness on a hot July day. **SIGH** (For just that reason I wish it were late July) But it isn’t and there are

NO SWEET JUICY PEACHES IN LOUISIANA!!!

And I do not like frozen, so I used canned peaches!! I know – it is a tragedy to have to stoop to canned fruit!!! So I cut them up and soaked them in Peach Schnapps. That helped – a lot!!! (But it didn’t keep them from freezing hard!!!)

I only had 1 tsp of vanilla so I added a tsp of almond (and that was a little too much) and a touch of cinnamon. The almond was actually a little overpowering, so I should have just left it out. But the Schnapps added a little extra kick. Sprinkled with a little brown sugar/almond/cinnamon crumble – perfect parfait.

Thanks Tommi!

Now, go visit the other 300+ members of TWD and see their Peachy Keen Ice Cream

 

The Chinese answer to the Southern Meat Pie!

It seems that every culture of the world has a Meat Pie. The English call them Hand Pies and they were common fare for the working man. The Spanish have Empanadas which ‘require meat’. In India, Pakistan, and other countries of that area one will find Samosas. Kreatopitas in Greece, Pierogies in Poland, and Biff paj in Sweden. Here in the south the Fried Meat Pie is a Louisiana specialty and can be found in just about any filling station between Shreveport and New Orleans. (But that is another post for another day). Today we are looking at another country’s answer to meat pie (or dumpling) – Chinese Pot Stickers/Dumplings (aka Gyoza in Japan).

The second Daring Cooks’ challenge is hosted by Jen of use real butter and it is Chinese dumplings which can be steamed, boiled or fried (called pot stickers).

This challenge allowed me to do two things I have not done before – make a non-southern meat pie aka pot sticker, and use my steamer which I have had for years still in the box. Oh, and have fun – again. These dumplings have a pork filling, but if you go HERE – you can see the wonderful variety the Daring Cooks used in this challenge. The only change I made was in the Cabbage – Napa is hard to find here and when I did it was pricey. And since I had just spent extra on the Sesame Seed Oil, just plain green cabbage would have to do. And it did fine.

Before they get steamed...

There are about 10 Chinese Restaurants in and around Podunk, Louisiana, and they all serve Pot Stickers. And none of them have ever been my favorites. The Hunk enjoys them, but I wasn’t sure how much I would like them. Needless to say, home made is sooooooo much better.

After steaming...

They were hard, at first, to form, but after about 50 of them you finally get the hang of it. (Well, maybe!!) They are little purses ready to be dipped in a tasty ’sauce’. I will make them again and try different fillings.

Especially since I know The Hunk enjoyed them.

This was fun. Cannot wait to see what July Brings. Thanks, Jen!!!

 

My Kitchen, My World: Switzerland

Switzerland is a beautiful mountainous country. Full of deep, green valleys, beautiful little villages, and famous resorts, it is bordered on the Northwest by France, on the Northeast by Germany and in the South by Italy. Lichtenstein and Austria border it on the East. All of these countries have influenced Switzerland with the people speaking the language of the country they are closest too. This means, there is a not a lot of indigenous Swiss food, although they are well known for the wonderful chocolates and their pastries.

After searching through several cookbooks I finally found a sweet treat that actually originated in Switzerland:

Engadiner Nusstorte or Caramelized Walnut Pie from the Engadin

The Engadin or Engadine is a long alpine valley located in the canton of Graubünden in southeast Switzerland. It is located in the area that saw, in the 1900s an emergence of a generation of Pastry Cooks who immigrated to all parts of the world and opened Swiss Pastry shops. This pie was probably the invention of on of those great pastry making families or at least so said Nick Malgieri in A Baker’s Tour.

Lucky for me, and you, the recipe is actually on Nick’s site – HERE!! How glad I was to find it ’cause it is a LONG recipe.

His, by the way, is beautiful in the book. Mine – not so much. BUT IT IS YUMMY!!!But as I finish this post, I am also finishing the last piece – well, except for the quarter in the Freezer – but that is for another day!!!

 

An Apple a Day….

…Keeps the doctor away! But I know my Doc would come to my house if he knew I was serving Dorie’s Parisian Apple Tartlet for dessert. How easy can one recipe be. Of all the ones I have done so far in Dorie’s Baking: From My Home to Yours, this is the EASIEST ONE YET!!! 3 componants and YOU DON’T HAVE TO MIX/STIR/PROCESS/SWIRL/CRUNCH/BEAT/KNEAD anything. And no pots to clean up!!! – a real plus. AND for those of us who like to scale back – the recipe is for ONE tartlet. Thank You, Dorie!!! And thank you Jessica of My Baking Heart for this choice. Perfect!!!

Put the elements together, popped it into the counter top oven and watched the Magic of Puff Pastry. Yes, People, I actually stood and watched the pastry come alive and puff up around the apples. YES!!! I need a life!!! But usually I use my regular oven and I would feel silly sitting on the floor looking thru’ the window into the oven.

They were delicate!
They were warm!
They were delicious!

I could have left them alone right there, but nnnnooooo I had to make it a teeensy bit harder.

I found some new apples at Krogers – Jazz from New Zealand. They were a little tarter than I am used to (but very, very good)so I knew they would not be sweet in the pastry. I made up a small amount of Brown Sugar Syrup to drizzle on top. JUST RIGHT!!!

Brown Sugar Syrup
3/4 cup brown sugar
3/4 cup water
1 Tbl corn syrup
2 Tbl butter

Mix all ingredients in a saucepan. Bring to a hard boil. Reduce to medium heat let simmer until thick.

Come over and have a pastry with me!