Holiday Cookies yet again!

Thyme, Lemon, and Sea-Salt Shortbread

1 3/4 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon freshly grated lemon zest

1 1/2 teaspoons finely chopped fresh thyme

1/2 cup (1 stick) unsalted butter at room temperature

1 large egg, lightly beaten

2 large egg yolks

1 tablespoon coarse sea salt

Stir the flour, salt, lemon peel, and thyme together in a medium bowl. With your fingertips, rub the butter into the dry ingredients until a coarse, crumbly mixture forms. Blend the lightly beaten egg, egg yolks, and water together. Reserve 1 tablespoon of the egg mixture for brushing.

Make a well in the center of the flour. Add the remaining egg mixture and blend together with your hands without kneading the dough together; the dough will look a bit crumbly. Turn the dough out onto a lightly floured work surface. Knead the dough together once or twice, just until it sticks together. Press the dough into a 1-inch disc, wrap in plastic film, and refrigerate until firm, about 1/2 hour.

Preheat the oven to 350°F and line the bottom of a baking sheet with parchment paper or a nonstick baking mat. Remove the dough from the refrigerator, unwrap, and place it on a floured work surface. Press the dough into a 6-by-5-inch rectangle. With a rolling pin, roll the dough into a larger 10-by-7-inch rectangle, about 1/4 inch thick. Cut the dough in half, forming two 5-by-7-inch pieces. Using a pizza wheel or sharp paring knife, cut into 1/2-inch-wide strips. Carefully place the cookies on the prepared baking sheet leaving a little room between each cookie. Brush the tops with the reserved egg mixture and sprinkle a little coarse sea salt on top. Gently press the salt into the surface of each cookie so it does not fall off. Bake until lightly browned, about 20 minutes. Transfer to a cooling rack and serve warm or at room temperature.

Lemon Crisps

1 1/2 cups sifted all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

2 small lemons

5 tablespoons butter, softened

1/2 cup sugar, plus additional for dusting

1 large egg, separated

1/2 teaspoon pure vanilla extract

2 sheets parchment paper

Whisk flour, baking powder, baking soda and salt in a bowl. Grate zest from 1 lemon directly over another mixing bowl. Squeeze 3 tablespoons lemon juice into a third bowl; set aside. Add butter to lemon zest and beat with an electric mixer on medium until combined. Add sugar a little at a time; beat 1 minute. Add yolk (cover egg white with plastic wrap and refrigerate until ready to use) and half the flour mixture; beat on low until just combined. Add lemon juice, vanilla and remaining flour mixture. Beat until just combined. Form dough into a log about 8 inches long and 2 inches in diameter. Cover tightly in plastic wrap. Refrigerate 3 hours. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Cut dough into 40 thin rounds and place on baking sheets. Whisk egg white with 1/4 teaspoon water; brush on top of cookies. Dust each with a bit of sugar. Bake 8 to 10 minutes or until edges are golden. Top with red or green Sprinkles

We are getting our Holiday Baking on!! Trios & Chewy Ginger Cookies

Trios

1 1/4 cups all-purpose flour

TT salt

4 0z butter, softened

1/2 cup sugar

1 large egg

TT  vanilla extract

About 2 tablespoons seedless raspberry jam

About 2 tablespoons apricot preserves

About 2 tablespoons strawberry preserves

Make dough: Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and vanilla. Mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch disk, then chill, wrapped in plastic wrap, until firm, about 15 mins.

Assemble and bake cookies: Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.

Roll 3 separate level teaspoons of dough each into a ball, then flatten each ball slightly (to 1 inch wide and less than 1/2 inch thick). Arrange them in a triangle on baking sheet with edges touching in center, then make a deep indentation in center of each round with wooden spoon handle. Make more cookies, arranging them 1 inch apart on baking sheets.

Fill indentations in each cookie with about 1/88 teaspoon jam (each cookie should have 3 different fillings), avoiding any large pieces of fruit.

Bake until cookies are baked through and golden-brown on edges, 15 to 20 minutes. Cool on baking sheets 5 minutes, then transfer to racks to cool completely.

Bake more batches on cooled baking sheets lined with fresh parchment.

Chewy Ginger Cookies

1 1/8 cups all-purpose flour

1/4 teaspoons ginger

1 1/4 teaspoons baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon kosher salt

TT  ground black pepper

1/3 cup (packed)  brown sugar

1/4 cup vegetable shortening (preferably trans-fat free)

2 oz cup butter, room temperature

1 large egg

1/4 cup blackstrap (robust) molasses

TT vanilla extract

1/2 cup sugar

Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; Mix (dough will be very soft and sticky).

Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into a ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2" apart.

Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes. Transfer cookies to wire racks and let cool.

Crosstini

For the roasted garlic:

• 4 heads garlic
• 1/4 cup olive oil

For the crostini:

• 12 slices of baguette or country-style Italian bread, sliced at a 45-degree angle about 1/2 inch thick
• 1/4 cup extra-virgin olive oil
• Pureed garlic from 4 whole roasted heads of garlic (see above)

Assorted topping options:

• Shaved Parmesan, dry jack or Gruyère cheese
• Fresh, creamy goat cheese, at room temperature
• Roasted red bell peppers, home-roasted or bottled, cut into thin strips
• Cremini Mushrooms
• Prepared tapenade (black olive and anchovy paste)
• Oil-packed sun-dried tomatoes, cut into thin strips
• Capers, drained
• Roma tomatoes, thinly sliced, or halved, seeded, and diced
• Fresh basil leaves, cut into fine julienne strips or left whole
• Crushed red pepper flakes
• Balsamic vinegar
• Thinly sliced prosciutto
• Anchovy fillets packed in olive oil, drained
• Fresh mozzarella cheese, sliced

Procedure:

Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.

 Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of puree, depending on the size of the garlic heads.

 To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves

A Little Break Today!!!

A visit from Tricia Woerner from
The International Culinary Schools at The Arts Institutes
www.artinstitutes.edu


Showing students all about the schools Culinary Arts Program, 
along with a cooking demonstration!

Thanks Tricia!

Beef Marsala

Beef  Marsala

4 oz sliced Beef

TT     Flour

   TT   Butter

¼ cup SLICED MUSHROOMS    

   TT   GARLIC -- Chopped

TT           Marsala Wine 

TT           Beef stock

   TT    Parsley

         

DIRECTIONS:

Slice beef thin dredge in flour.  In a large

Skillet melt 3 with olive oil, sear beef and cook until browned.  Remove to serving platter.  Add GARLIC and mushrooms to skillet and add butter & flour and make roux, cook out 5-6 mins.

Deglaze with Marsala wine, beef stock, parsley, and salt.  Cook

Stirring to deglaze pan.  Return Beef to pan.  Cook stirring once until both sides are glazed and the sauce is thickened.

Serving suggestions:

Rice

Pasta

Risotto

Potatoes           

   Fresh veggies          

GROUND BEEF POT PIE

GROUND BEEF POT PIE

---

4 oz ground beef

Garlic TT

Flour TT butter (4 roux)

Beef stock TT
1/4 cubed potato
¼ cp diced onions
¼ cp diced celery

¼ cp diced carrots

Chopped parsley
Salt and pepper

Steam potato 8 mins and hold on the side.  In pan with 2 oz oil, sauté beef (brown) add veggies; add butter 7 flour make roux cook 5-6 mins add beef stock!!!!!!! REMEMBER SALTY STUFF!!)
Season with s & P and Parsley flakes, add potatoes and pour into baking dish.  Cover with a round piece of pie dough dough -  Cover the top put hole in center to vent cover with egg wash and back in 375* oven till crust is golden brown
Pie Dough Recipe

·         1 cup flour, all purpose

·         6 tbl butter

·         1/4 tsp salt

·         3 tbl water iced, or more if needed

1. Place the flour in a bowl and add the butter and salt. Hold a table knife in each hand and cut the butter in, moving hands in opposite directions, to cut the butter in to the size of peas.

2. Add the water, and mix till the dough comes together. If all the dough is not absorbed, add a bit more water. Cover and rest the dough for a while.

3. Flour a board, and roll the dough out 1/8th inch thick. Prick it with a fork to prevent blistering, and bake it in a casserole at *425 F for about 5-10 minutes till lightly browned.

Crab-Meat-Stuffed Sole

Crab-Meat-Stuffed Sole

For crab stuffing and fish

1/cup crab meat

1 1/2 tablespoons mayonnaise

1/4 cup finely diced yellow bell pepper

TT Chopped parsley

1 sole fillet

For garlic bread crumbs

1 small garlic clove, minced

2 teaspoons extra-virgin olive oil

1/4 cup fine fresh bread crumbs

TT Lemon Juice

Prepare stuffing and fish:

Preheat oven to 450°F.

Mix crab, mayonnaise, bell pepper, and parsley and season with salt and pepper.

Lay sole fillets flat with darker side up and season with salt and pepper. Divide stuffing among fillets, mounding on thicker half of each. Fold thinner half of fillet over stuffing, tucking end under to form a packet.

Arrange stuffed fillets in a lightly oiled 9-inch pie plate. Cover with a round of parchment paper, then cover pie plate tightly with foil.

Bake in upper third of oven until just cooked through, about 20 minutes.

Make bread crumbs while sole is baking:

Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir in bread crumbs and cook, stirring, until golden brown, 4 to 5 minutes. Remove from heat, then stir in zest and season with salt and pepper.

Transfer sole to plates and pour pan juices through a fine sieve into a small bowl. Spoon some of juices over fish and sprinkle with bread crumbs.

Serve with potatoes, rice, risotto or pasta

Chicken with PENNE PASTA

Chicken with PENNE PASTA

---

SAUCE:

• ½ c of crushed tomato
• ½ c diced tomatoes     
• TT heavy cream
• TT salt, TT pepper
• TT basil, TT oregano, TT parsley
• 1 clove crushed garlic
• ¼ c of sliced/diced mushrooms
• ¼ c of diced onions
•  

CHICKEN PREP:

·       4oz. of chicken

·       TT salt, TT pepper

·       TT basil, TT parsley

DIRECTIONS:

1.    Put your water to boil, after its cooked strain then, shock with cold water.

2.    Sauté chicken on med. heat, and remove.

3.    Sauté’ garlic, onions & mushrooms

4.    Add tomato products,pasta -  adjust seasonings

5.    Add heavy cream till desired color

6.    Finish with grated Parmesan

BATTER FRIED TILAPIA

BATTER FRIED TILAPIA

---

2 Tilapia fillets
1/2 c. flour
Salt and pepper to taste
2 eggs
1/2 to 1 c. milk
Plain bread crumbs
Vegetable oil

Rinse the Tilapia fillets in cold water and drain thoroughly. Cut the fillets into 2 x 1 inch pieces. Season the flour with salt and pepper and coat the fish lightly. Combine the 2 eggs with enough milk to equal 1 1/2 cups of liquid. Coat the fish with the egg milk mixture, then cover the fish completely with bread crumbs. Preheat the vegetable oil in a wok, frying pan or deep fryer and cook the fillets at 350 degrees until golden brown. Drain the fish on paper towels and keep warm. 

Serve with Pasta, potatoes or rice!!!!

Chicken Nachos

Chicken Nachos

2 cloves garlic, crushed

¼ cup sliced scallions

TT olive oil

1 cup ground chix meat

salt and pepper to taste

1/2 cup salsa

TT package tortilla chips

TT package shredded Cheddar cheese

TT green red yellow peps diced

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.

Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted.

Garnish Diced Guacamole, sour cream

Tarpon Springs FL

Great food & sites this weekend in Florida!

http://hellas-restaurant.com/

If in town, I suggest you try it!!!!  OPA!!

Potato Pancakes / Waffle Batter / Eggs Free Style

Potato Pancakes

Ingredients

3 Yukon Gold potatoes

¼ cup grated onion

1 egg, beaten

1 teaspoon salt

2 tablespoons all-purpose flour

ground black pepper to taste

TT vegetable oil or shortningfor frying

Directions

Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.

Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Waffle Batter

Yield: 4-6 waffles

Ingredients:

1 cup flour

¾ cup Whole Wheat Flour

2 tablespoons sugar

1 tablespoon baking powder

2 eggs

1 3/4 cups milk

1/2 cup veggy oil

1 teaspoon vanilla

Instructions:

1. Combine dry ingredients in large bowl.

2. In a separate bowl, beat wet ingredients and then add to dry, stirring just until moistened.

3. Cook on pre-heated waffle iron until waffles are browned and test done. 

above picture courtesy of
Kay Johnson
http://www.andtheniateit.com/2011/05/mushroom-cheese-omelette.html


And we thank you!!!