I Heart Cooking Clubs


This month we said good-bye to Curtis Stone and Hello to Heidi Swanson.  Heidi is a vegetarian chef with several cookbooks with  lots of tasty recipes  as well as her blog with even more.  This will be a fun 6 month!

Besides saying Hello to Heidi I am also saying good morning as the first recipe of hers I used was for …

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Coconut Macaroon Pancakes

This is probably the first time I have every made pancakes with so little flour (1/4 cup) and so much coconut (3 cups!) along with 14 oz of coconut milk.  They were nicely sweet without having to use sugar {altho’ Heidi does sprinkle a little brown sugar on the top of the pancakes while cooking}.

These came out a little browner than I would have liked.  I blame it entirely on they griddle having a bad morning.  No matter how much I sprayed the pan they stuck.  And browned!  Lord KNOWS I would never  burn over brown anything!  Brown or not they were tasty.  I drizzled with a little honey and didn’t, and this is unusual for me, use ANY butter on my pancakes.  But then why ruin a good vegan pancake!  These were like eating coconut macaroon cookies.  Who says you cannot eat cookies for Breakfast??

I found the recipe at Heidi’s blog 101 Cookbooks.

For more welcoming recipes from Heidi Swanson visit I Heart Cooking Clubs!

It’s going to be a fun 6 months – especially for someone who is NOT a big veggie fan!

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It’s Potluck Week with I Heart Cooking Clubs. and the second to the last week to cook with Curtis Stone.  And I still have several recipes I really want to make…..

These muffins are made for Curtis by his Mum when he is home.  I can see why he likes them.  Full of bacon, corn, seasonings, and cheese.

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Slathered with butter they are perfect for breakfast.  They can be mixed and finished in about 30 minutes.

  • 12 ounces hardwood-smoked bacon, coarsely chopped {+ 1/3 cup bacon drippings}
  • 2 1/2 cups AP flour {I used 1/2 WWF and 1/2 AP Flour}
  • 1/2 teaspoon salt
  • 4 tsp baking powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 cups whole milk
  • 3 large eggs
  • 2 cups grated white sharp cheddar cheese
  • 1 cup fresh yellow corn kernels (from 1 cob)
  • 1/3 cup coarsely chopped fresh chives {I think they needed more.}

Fry the bacon  over medium heat until nice and crisp.  Reserve about 1/3 cup bacon drippings.

Mix together the flour, salt, pepper, and baking powder.  Mix together the egg, milk, bacon drippings, corn, chives, and 1 1/2 cups cheese.

Mix the milk mixture into the dry ingredients.  Pour equal amounts into each muffin cup which have been brushed with bacon drippings.

Sprinkle remaining cheese over the muffins.

Bake 18 minutes (mine took 15) or until golden brown.  Cool slightly then run a small knife around the the muffins and remove from the pan.  

Serve with warm butter.    {Recipe makes 12 muffins)   Similar Recipe here.

These were good. Definitely a repeat.

More Pot Luck at I Heart Cooking Clubs.

 

Between April and October of 2015 we cooked with Chef Jacques Pepin.  Now we are visiting with Pepin again as our chef of the month.

I was in need of a dessert this week and this apple tart from Pepin hit the spot.

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Pepin says his classic dough is suitable for any baking need.

Dough:  

  • 3 Tbl unsalted butter, cold
  • 3/4 cup AP flour
  • 1/2 tsp sugar
  • 2 Tbl ice-cold water

Place the flour, butter – cut into  1/4″ pieces – and sugar in a food processor.  Process for 5 seconds and add the water.  Process another 5 seconds.  Remove he dough from the processor and work it until all the dry pieces are incorporated.  Roll into a 10″ circle and refrigerate.

Filling:

  • 2 large Golden Delicious apples {I used three medium}
  • 2 Tbl apricot jam {Not a fan so I used some homemade Pear Honey}
  • 1 Tbl sugar
  • 1/2 Tbl unsalted butter

Peel the apples, cut in half and scoop out the core.  Remove a little more apple from the center and chop fine.  {I used the third apple for this}.  Fill each core with 1/2 Tbl {I used a little more} jam and arrange the apples in the center of the dough cut side down. Sprinkle the chopped apple around the apple halves.  

This is a galette so bring the edges of the dough up over the apples with a 1″ – 2″ border.  Sprinkle the top with sugar and butter pieces.

Bake at 400 degrees for 45 minutes – 1 hour {Mine took about 50 minutes.}  until well browned.  

Mine did not get as brown as I would like.  I brushed the top of the whole tart additional Pear Honey.  It added a lot of flavor.  {Plus it made it look pretty!}

The recipe is from Jacques Pepin’s Table page 357.

For more of Pepin’s dishes visit I Heart Cooking Clubs.

This weeks theme for I Heart Cooking Clubs was “Finishing Touches” which really left what we could chose wide open. Anything that was drizzled, powdered, sprinkled, or topped with something to add just that right touch to a dish. I wanted something simple and this recipe caught my eye because the last instruction in the recipe was,

 GARNISH WITH THE TOASTED COCONUT!” 

Just the words I wanted to see.

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  • 1 cup Basmati rice
    1 1/4 cups chicken stock
    1 cup unsweetened coconut milk
    ½ tsp salt
    lightly toasted coconut for garnish

Combine the stock, coconut milk, and salt in a large heavy saucepan over medium-high heat and bring to a simmer. Reduce the heat to low. Add the rice and stir constantly for 1 minute. Cover the pan and simmer over low heat, without stirring, for 15 minutes or until the rice is almost tender and most of the liquid has been absorbed.
Remove from the heat and stand covered for 10 minutes, or until the rice is tender and all of the liquid has been absorbed. Lightly fluff up the rice with a fork. Transfer the rice to bowls and garnish with the toasted coconut and serve.

This, as Curtis says, is a perfect side for any Asian dish.  Since it is mild in flavor it would only enhance whatever it is served with.  The rice is creamy with a touch of sweetness from the coconut and coconut milk.

The recipe is from  Relaxed Cooking with Curtis Stone  on page 220.

For more garnishing;, sprinkling, powdering check with I Heart Cooking Clubs – Finishing Touches.

Last week we were supposed to make a Curtis recipe that took 30 minutes or less.  I didn’t quite make it in time.  Although why I couldn’t find 30 minutes to make one simple dish is beyond me.

So here it is this week for the August I Heart Cooking Clubs Potluck.

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barbeque chicken quesadillas

If you have some roasted chicken, and I did, this dish is ready in about 10 minutes.  Flour tortillas layered with Monterey Jack. roasted chicken, BBQ sauce and cilantro.  There was also Jalapeño pepper but I left that out.  NOT a fan! 

Simply put the fillings on 1/2 of the tortilla, place the quesadilla on a griddle and cook on each side for about 3 minutes to melt the cheese and crisp the tortilla.  10 minutes, 12 minutes tops.  It was perfect for a quick lunch or supper when you are too busy to do something complicated.  Definitely a repeat.

I used an apple cider vinegar which added some kick with out the pepper.  Perfect!

The recipe is from Relaxed Cooking with Curtis Stone.  Page 120

Want more potluck check out IHCC this week.

This month we have an extra Potluck with an interesting twist – No Cook Challenge!!  It is so hot in so many places that not having to turn the oven on is a definite plus.

The easy way would be a salad of some kind.  Or maybe some Cerviche.  But we are not fans of that and we eat lots of salad so I really wanted something different.  What about a dessert?  It’s not often I make something that doesn’t need baking or cooking of some kind so when I found these NO COOKING lemon bars  from Past Chef Ellie Krieger it was obvious what I was going to make.  And it was easy.

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Mom used to make lemon ice box PIES all the time.  So did my grandmother but I just haven’t done one in years.

Lots of lemon flavor in these.  More than I expected.  And super easy to make so I guess they will be making a regular appearance in this house.

Fat free condensed milk.  Low fat Cream cheese. Not much guilt here.  Too bad they don’t make a low fat low sugar condensed milk.  Ah, well, someday….

I did have one problem.  I never could get them to ‘harden’ where they could be sliced easily.  They just didn’t gel all the way.  I may have used too little gelatin but I’m not sure.  They were still tasty. Lots of flavor.

The recipe is from Ellie’s So Easy on page 238.  But I also found it on FoodTV.

For more No – Cook dishes visit I Heart Cooking Clubs.

 

This month’s chef of the month is Diana Henry.  When we were cooking with her starting  October 2014 (for the next 6 months) I didn’t get to do many of her recipes.  I saw lots of yummy dishes through the other members of IHCC.  One of them was this dish which looks so tasty.

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Spaghetti with Bacon, Egg, and Smoked Cheese.

This would be a great brunch dish.  A warm gooey egg drizzling down over spaghetti tossed with bacon and cheese.  It was comforting.  It was full of flavor.  It was delicious.  I understand how it got rave reviews from the members who made it.  I will definitely make it again.  The egg mixed with the melty cheese and crunchy bacon. 

The only change I would make would be to use less pasta.  2 ounces was really way too much for a single serving.  I didn’t realize it until I saw all that goodness piled on the plate and I knew I could not eat all of it.

    6 oz spaghetti
    3 tbsp olive oil
    4 oz bacon
    2 large eggs
    salt and pepper
    2 tbsp extra virgin olive oil
    1 tbsp coarsely chopped fresh flat-leaf parsley (use about 1/2 cup chopped cilantro)
    2 oz smoked cheese, grated {I used Smoked Gruyere.}

Cook the spaghetti until al dente. Drain and set aside.
Heat 1 tbsp of the olive oil {I actually didn’t use this for the bacon}in a large frying pan and cook the bacon until crispu and brown. Set aside.
Fry the eggs sunny side up. {If you used the rest of the olive oil, which I didn’t spoon the warm oil up over the top of the eggs to cook the yolks.} Season with salt and pepper.
Drain the pasta and put into the saucepan. Add the extra virgin olive oil and season with salt and pepper. Add in the bacon and parsley and toss.
Divide between two plates, sprinkle on the cheese, and top each serving with a fried egg. Serve immediately.

The recipe is from Henry’s Cook Simple:  Effortless Cooking Every Day.  You can find it HERE.  You should try this one.

For more from Diana Henry visit I Heart Cooking Clubs .

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