Obsession #1: Ice Cream

For the new ice cream chef who is just starting out – like me - Nancy Silver of  Snookelfritz is the chef to emulate.

Nancy is at Green City market every week and some of her unusual flavors are maple-candied pecan, rhubarb-crème fraiche sherbet, salted caramel apple, strawberry-honey nougat, and rosemary-honey-goat cheese. I’ve had them all.

I stop by and it’s an under $3 treat that I always indulge in – if nothing else for the lively conversation and a peek (taste) at her novel and amazing flavors. For me, it’s always ice cream for breakfast on Saturday morning at the market.

Making Ice Cream is an art form that I am determined to take to another level this summer. Stay tuned!

One of the women at William Sonoma suggested I try Philadelphia Style Vanilla Ice Cream on the William Sonoma website. She was so right proved only by the fact that I stood over the ice cream maker with a long handled spoon. Here is the link:

Philadelphia Vanilla Ice Cream

Burnt Ends And Other BBQ Standouts

My favorite BBQ? Now there are two.

Burnt Ends

I made these for the first time today and swear that I could eat these every day…maybe even twice a day!

To make a pound of burnt ends, place the cooked brisket, flat side down, on the cutting board. Cut narrowed end off the fatty side. If not burnt enough, toss end on a preheated 265° grill until crisp, about 1 hour.

You can make a sandwich out of them but I just love to savor the astonishing taste of the meat.

For as much as I love bread and make a sandwich out of literally everything this speaks volumes about the power of great BBQ. I am sold.

Ribs


In true Memorial Day style, I made BBQ ribs and have to say that they were the best I have ever made…and I thought that my ribs were always great.

Maybe this blog is turning me into a better judge of recipes. I hope so for your sake.

This was the first time that I did a dry rub on ribs before I put them on the grill. What a difference it made.

I used both a dry rub and BBQ sauce. BBQ purists will tell you it’s a little unorthodox but trust your own taste. I have to admit that I really loved it.

I also finished some Salt and Vinegar wings on the grill and could not resist dousing them with a little BBQ sauce.

Bon Appetit!

Dry Rub:


6 tbsp. Kosher salt
2 tbsp. dark brown sugar
2 tbsp paprika
1 tbsp oregano
1 tbsp pepper
2 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried marjoram
1 tsp dried parsley
1 tsp ground cumin
1 tsp dry mustard powder
1 tsp celery seeds
½ tsp cayenne1/2 tsp ground fennel seeds
¼ tsp ground white pepper

Note: Does it seem that this dry rub was invented by a spice company executive? So many spices but every one of them adds an irreplaceable flavor to the rub.

Notes on the Wine:

As an added extra I picked a celebrated wine for the Memorial Day pairing.

Francis Ford Coppola’s Director’s Cut is a 2009 Russian River Valley, Sonoma County wine is so light and perfect for that summer meal you are sharing with friends and/or family.

No-Knead Bread

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

OK – so you want to make great bread. This is the recipe!

This crusty surface is something I have never been able to achieve until now. The trick was a cast iron pot. Not just any pot…

I swear my Le Creuset French Oven is magic. I’ve had this pot since the eighties and everything that has come out of it has been astonishing. This bread was no exception and when baked in the French Oven it helps to create an exquisite crust. No wonder I can give up everything when I am watching my caloric intake except bread.

I’ve looked at dozens of French and Sourdough bread recipes and even had a lesson or two in my pastry classes but this recipe is easy and the bread equally as good.

It takes a long time rising but little of your own time. Just plan your time well because this recipe needs to rise 20 hours.

When you taste this bread – which needs no butter by the way – you’ll never buy a loaf again…and you will probably eat the whole thing – I did!

Just this once, it’s nice not to have anyone to share with!

Bon Appetit!

3 cups bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed
1 3/4 Cups water

In a large bowl combine flour, yeast and salt.

Add water unless you dilute the yeast - then you can skip ¼ cup. Stir until blended. Dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest about 18 hours at warm room temperature.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot in oven as it heats.

When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Mine was perfect in 15.

Cool on a rack.

Yield: One 1½-pound loaf.

What Did The Farmers Pull In This Week?

An interesting and eye-catching mix of produce and flowers.
I am so anxious to check out the much reviewed markets in Portland and Seattle starting the 8th of June.

Bon Appetit… and not long for my summer favorite: multi-colored tomatoes.

 

 

Leftovers Made Beautiful

My refrigerator was getting out-of-control. It looked like 10 people lived here instead of just one.
I cleaned it out – as I do every Sunday morning- and threw together some amazing things to bring over to the neighbors.

Japanese noodles, rotisserie chicken, mushrooms and Chinese cabbage. Make a sauce with a little sesame seed oil, soy sauce, garlic, minced onion, ginger and sugar.

WISMA sells this dish as a regular on their menu. If you don’t have the leftovers to do it yourself, a dinner for 4 is just $12. Can you cook it at home that cheap?

Fresh, mini tortillas with a poached egg, BBQ chicken, grilled pineapple salsa and avocado. Wasn’t sure if this combination would be all that good but I liked it.

Like tacos al pastor. I probably would have liked plain chicken better than BBQ but hey – I used what I had.

A Brioche with strawberries, whipped cream, and a splash of Kahula.


I was sure I was going to love this dish from the get go.

Bon Appetit and Be Your Creative Self!

Lula Cafe

We went over to Lula Café at 2537 North Kedzie Avenue in Logan Square only to find out that their menu had changed – no eggs Benedict - which on the internet looked fantastic: poached farm eggs on an English muffin with duck confit, klug farm asparagus, tallegio, and mustard hollandaise.
The waitress suggested something close – a breakfast sandwich made with the same ingredients except the base was pulled pork.

This was the most unusual and delicious breakfast I’ve had in awhile.

What I LOVED most? The English muffins were really thin. That gets me excited about making my own when I taste some that are this good. I would go back – half way across town I might add – just for the English muffins.

Also, the hollandaise sauce was wonderful. It had mustard seeds added that gave it an extra dimension.

I made my own this morning using leftover pulled pork and grilled asparagus from the night before. Instead of the English muffins – which I could not find – I toasted an Arnold brand sandwich thin. In my hollandaise sauce, I added mustard seeds and a little Herbs de Provence. I liked the addition of the Herbs de Provence.

I’ll try making homemade English muffins sometime soon – super-thin like Lula’s- because they absolutely made this breakfast!

Bon Appetit!

Prickly Ash

Ever since Andrew brought me Prickly Ash from his Asian market, I can’t get enough of it.
When you bite into the Sichuan peppercorn, it makes your whole mouth tingle like crazy and then go numb for a few minutes.

I’ve tried it in Sichuan cooking. I also found that when I mix it with salt, it’s a great rub on grilled meats.

Bon Appetit!

Prickly Ash Salt

3 tablespoons sea salt
1 tablespoon whole Sichuan peppercorns
Note: This recipe makes approximately 1/3 cup of prickly ash salt.


Dry-roast sea salt and peppercorns in a wok or frying-pan over a gentle heat until fragrant, about 2-3 minutes.

Shake the pan frequently so the mixture doesn't burn.

Allow to cool, then use a mortar and pestle to grind to a fine powder.

Pass through a fine sieve to remove any husks.

Store in a sealed container in a dry place.

Prickly ash salt is at its best when used within 7 days as the pepper loses its fragrance quite quickly once cooked and ground.

Salt and Vinegar

Salt and Vinegar Chicken Wings


Here we go again. Now you know I don’t like chicken wings. I LOVED THESE!

Seasoned with Tony Chachere’s Creole Seasoning, some Seasoned Salt (Lawry’s) and simple white vinegar, these are crispy and really delicious!

I made these today for my neighbors party and almost everyone asked me for the recipe…and that’s how I know if a recipe is good or not.

Bon Appetit!

18 – 24 wing pieces – both drummies and flats
2 heaping Tablespoons of Tony Chachere’s Creole Seasoning
1 Tablespoons of Seasoned Salt
4 Tablespoons of White Distilled Vinegar
2 Teaspoons of White Table Salt
Oil for deep frying

Preheat oven to 350˚
Season wings with the Chachere’s and Seasoned Salt
Spread wings in single layer on baking sheet
Bake for 20 – 30 minutes until wings are just about cooked (they’ll finish cooking in the deep fryer)
Move wings to a platter to let stand 10 minutes for juices to absorb
In a mixing bowl, combine white vinegar and table salt
Deep fry wings in small batches until crispy
Toss wings in vinegar solution

Note: My friend Mary Ellen told me she throws wings in the deep fryer for 10 minutes and does not precook them. I loved the look of her wings – strikingly brown.


I also finished them off on the grill (see above) which gave them remarkable color.

If you don’t have Tony Chachere’s Creole Seasoning on hand – make your own.

26 ounces salt
1 1/2 ounces black pepper -- ground
1 ounce red pepper ground
1 ounce garlic powder
1ounce chili powder
2 ounce Monosodium glutamate -- (Accent)

Mix well and use like salt. When it’s salty enough, it’s seasoned to perfection. For barbeque and fried foods: Season food all over. Cook as usual.

Grilled Potato Slices with Salt and Vinegar


Here is another salt and vinegar recipe – this time for potatoes. This recipe is from Martha Stewart Living, June 2009 and has been one of my summer favorites. It’s a perfect complement to your summer BBQ when you’re craving that Salt and Vinegar combination.

1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices
2 cups white vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt, plus more for sprinkling
1/4 teaspoon freshly ground pepper

Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.

Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.

Yield: 4 servings


Bon Appetit!

Key Lime Pie Milkshake

Key Lime Pie is my favorite dessert. Have I mentioned that at least 100 times? I found this simple combination from Bobby Flay and it was so easy and delicious.
Adding the graham cracker topping made it more festive.

My neighbor Bill likes to throw in a splash of rum in instead of the tequila. Or is it on top of the tequila?

Bon Appetit!

1/4 cup whole milk
1 shot tequila
3 tablespoons prepared key lime curd ( I used fresh key limes today – 8 of them – and a little zest because that’s what I had on hand)
12 ounces best quality vanilla ice cream (Recommended: Haagen-Dazs or homemade)
Green Food Coloring – Optional (Of course – we all know that great Key Lime Pie is NOT green)
Whipped cream and graham cracker crust.

Put the milk, tequila, and lime in a blender and blend until combined. Add the ice cream and blend until smooth. Add a drop of green food coloring. Serve in a tall glass with a straw and garnish with whipped cream and graham cracker crust.

Note: Speaking of Key Lime, Edy’s now makes a delicious Key Lime Pie Ice Cream. I could eat the whole carton with a long handled silver spoon if I let myself.

Spicy Cilantro-Peanut Slaw

Wow – is this slaw? This is the best variation that I’ve had in a long time. If you want to do something other than the basic cabbage and mayo, this is the dish.

This would be great to serve with grilled chicken or pork or fruit such as pineapple or peaches. I would probably pile on a few bean sprouts the next time I make it.

The dressing is a delightful Asian blend that you could use on a number of dishes.

I liked the addition of the sriracha sauce as an added kick and just 1 teaspoon was perfect for my taste.

Serves 4


Bon Appetit!

1/2 small head green cabbage, finely chopped
1/2 cup peanuts
4 -5 spring onion, chopped
1/2 cup fresh coriander (cilantro), chopped
juice of 1/2 lemon
1 tsp brown sugar
1 tbsp sunflower or peanut oil
2 tbsp soy sauce
1 tsp sriracha sauce (spicy garlic sauce)

In a large bowl, toss together cabbage, peanuts, spring onion and coriander.

Make a dressing by combining lemon juice, sugar, oil, soy sauce and sriracha sauce together in a small bowl. Taste and adjust seasoning if needed (I find it's plenty salty enough though), then drizzle over salad and toss to coat evenly.

Serve immediately.

Kanela Breakfast Club

"Kanela" is the Greek word for cinnamon and there was plenty of that on the menu.

At 3231 N Clark Street, I made a quick stop on my way to Green City Market. I wasn’t the first one in the door. I got there at 7:35 AM – five minutes after they opened.

My selection was the duck confit hash with 2 eggs and breakfast potatoes. The hint of vinegar in the duck cofit hash - which had tiny diced potato, onion and carrots – was the secret behind this dish. Wow – was this good. I love breakfast potatoes but I never touched them.

There are two other things on the menu that I also want to try:

Bacon Waffle: Chocolate Bacon + bourbon caramel + bacon dust

Pork Belly Benedict: English Muffins + Poached Eggs + Brussels Sprouts+ Dried Cranberries + Hollandaise

Josh, our really outgoing waiter, also said that the Chorizo Eggs over easy + avocado + chihuahua cheese + salsa verde + jalapeño + cilantro + crema served with toast is another popular item on the menu.

Also curious to try two of their starters that I’ve never had:

Bougatsa: Phyllo + Lemon Custard + Kanela + Powdered Sugar

Loukoumades: Kanela Fritter + Lemon-Honey Syrup + Walnut

Lucky for me, it’s down a few blocks from Wrigley.

I’ve heard that long lines after 10 AM are the norm so if you want to check out their menu, got to get out of bed early!

Bon Appetit!

NRA 2011

Bacon Obsession

This looked like a lot of work but I’ve been hearing so much about bacon jam lately, I had to make it.

Three Acres in Little Italy uses Bacon Jam on their burgers. Everyone I talk to who has had one said that it is totally amazing.

Worth all the hype? I really loved it and it added an interesting texture to the Bruschetta below.

Bon Appetit!

Bacon Jam

1 pound bacon, cut into 1 inch pieces
4 cloves garlic, minced
1 medium onion, diced
1 cup strong brewed coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
3 tbsp brown sugar
Tabasco sauce to taste

In a large, heavy bottomed pan, fry the bacon in batches. Remove the bacon from the pan, and pour off all but 1 tbps of the bacon fat (bacon fat can be reserved for other purposes, like a pie crust)

Turn the pan heat to medium high. Add the onion to the pan and fry until translucent. Add the minced garlic, frying until fragrant.

Return the bacon to the pan, along with the rest of the ingredients. Bring to a boil, then lower the heat and simmer for 2 hours. Stir occasionally, and add 1/4 cup of water every 25 minutes or so.

Once cooked down, puree the jam in a food processor until it reaches your desired consistency.

Bacon Jam Bruschetta

Bacon Jam
Baguette, sliced
Cream cheese or goat cheese
Salad greens
Olive oil
Lemon juice
Fresh salsa topping (fresh tomato, onion and cilantro chopped fine)

Spread the cream cheese on the baguette slices. Top with bacon jam.

Dress the greens with olive oil, lemon juice and salt and pepper to taste and fresh salsa.

Place a small amount on the bread.

Bacon and Habanero Infused Vodka

I can’t wait to try this recipe when it finally comes to a head. I will use it in a Bloody Mary next weekend after the Restaurant Show.

So who is showing up for the celebration? 27 Foodies and still counting.
Bon Appetit!

6 strips of bacon
3 habanero chili peppers
2 serano chile peppers
1 liter good quality vodka

Add strips of bacon to a dry, cold, large skillet. Warm the skillet over low heat. Cook bacon until crispy, flipping the bacon several times throughout the process. Transfer cooked bacon to a paper towel lined plate and set aside to cool.

Remove the stems from each chili pepper and slice in half lengthwise. Add peppers (with seeds) to a large, airtight jar. Once cooled, add bacon to the same jar. Fill the jar with vodka to cover the bacon and peppers. Seal the jar and let steep for 7 days in the refrigerator.

After 7 days, strain the vodka through a cheese cloth lined fine mesh basket strainer into a clean jar or bottle. If you see any major particles floating in the vodka, strain a second time. Discard the bacon and peppers. Store in the refrigerator. Makes 1 liter.

P.S. Letting the vodka steep with the chili peppers for 7 days will result in an extremely spicy infusion. If you have a low heat tolerance, would recommend steeping for a shorter period of time. You can start tasting half way through and strain the infusion once you reach your desired heat level.

Keep in mind that this vodka will be used in a bloody mary. You want it to be overly spicy because the tomato juice will turn down the heat level a bit.

After Notes: This vodka was so spicy and so good that I plan on making another batch this weekend for Memorial Day Bloody Mary's.

Chardonnay Day – May 26

I am celebrating my favorite wine – Chardonnay – on International Chardonnay Day, May 26th!

This is a world-wide celebration. Wine lovers from around the world will be tasting and posting all sorts of experiences using the #Chardonnay hash tag on all social media sites. This a 24-hour celebration in order for wine lovers in different time zones to share a glass together.

I’ll be celebrating with one of my personal favorites- 2009 Pere et Fils by Laurent Miquel. This is a really great French Chardonnay that I have become passionate about. Outside of the superb taste, this Chardonnay cashes in at $10.00 a bottle.

And speaking of $10 a bottle, this Beringer was on sale today for $5.99 a bottle. It was better than good and not quite excellent…an every day wine and just the brand I want to have on a rainy Sunday night with no plans...just me and 60 Minutes!

Sweet and Bon Appetit!

Cochon New Orleans

This was the first time that I had a lot of these ingredients in gumbo and don’t know why I did not try some of them before today.

This recipe by Chef Link and co-owner Chef Stephen Stryjewski, embrace the finest New Orleans flavors and the combination of pork, blackeyed peas and greens simply cannot be surpassed.

So why am I cooking Gumbo in May? It was 42 degrees this weekend here in Chicago.

Congrats to Chef Stryjewski who won the Best Chef of the South at the 2011 James Beard Awards.

In prep bowls, measure and chop all of the ingredients before you start cooking, It will make this recipe a lot easier to put together.

Be patient when making the roux. Remember, practice makes perfect and bring it to a darker level than I did – almost black. I have a tendency of pulling it off the stove too soon.

Bon Appetit!

Blackeye Pea and Pork Gumbo

1 ½ cup flour
1 ½ cup oil
2 cup diced onion
1 cup diced green pepper
1 cup diced celery
3 Tablespoon chopped garlic
1 ½ gallon pork or chicken stock
1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned
2 cups cooked blackeyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking)
2 cups bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper
2-3# Pork butt (raw weight) fully smoked and chopped

Spices:

File 2 Tablespoons
Thyme 1 Tablespoon
Chile powder 1 Tablespoon
Paprika 1 Tablespoon
White pepper 1 Tablespoon
Black pepper 2 Tablespoon
Cayenne pepper 1 Tablespoon
Bay leaves 3 each

Make a dark roux using the oil and flour.

As soon roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlic

Add the stock and stirring very frequently bring up to a simmer. Simmer for about 1hour stirring lots. Skim all of the fat that separates out.

Taste the gumbo. It should not taste pasty and like the roux anymore. If it does you may need to add more stock up to ½ gallon. This is different every time depending on the exact measurement of flour, strength of starch in the flour, degree of cooking of the roux among other things so add the stock in stages and let it cook and come together before adding more.

When the gumbo is the right consistency add the okra, blackeyed peas, greens, pork and seasoning. Allow to return to a simmer and adjust the seasoning. Serve with steamed rice or potato salad.

Grilled Pineapple

Grill your meat this summer and pile on the pineapple salsa. No better way to get a healthy dose of fruit and vegetables and enjoy a great summer meal.

You can grill it and serve it or make it into a relish to serve on the side.

Use your imagination and look for pineapples when they are on sale in your grocery. I have found them for as little as $2.99.

Bon Appetit!

1 cup finely chopped fresh pineapple
2 tablespoons finely chopped purple onion
2 tablespoons finely chopped green onion
1 tablespoon finely chopped red bell pepper, optional
1 tablespoon finely chopped fresh cilantro
1 tablespoon honey
dash ground red pepper, cayenne or chipotle
2 teaspoons finely minced jalapeno pepper, optional
juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
1/4 teaspoon black pepper

Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled or broiled fish, chicken, or pork.

Makes about 1 1/3 cups.

Mercat a la Planxa

I ducked into Mercat a la Planxa for breakfast on Saturday. I had heard about the Blackstone Benedict since Chef Garces won me over last year. His dish at Chicago Gourmet 2010 was the best in show.

Chef Garces uses fresh ingredients in the most unique combinations and this was no exception. The base of these benedicts was a simple slice of toast and did not take away from the stars of the show – the Chorizo and the sauce. I love the sauce and this one was truly exceptional. It was all in the truffle oil.

You would think that the Chorizo would be hot from the amount of smoked red peppers they add to it. I would call Chorizo spicy but not hot…just spicy enough to be complex and add a really interesting flavor to the eggs.

In Mexico, I made Chorizo with ground pork and beef. You cure them over night with a little vinegar and a lot of chili powder.

I’m sure that he used a very thin slice of dried Chorizo instead of the Chorizo that I cooked this morning but I cut a super thin slice as well and it was just as good.

I did however use a thicker piece of bread.

Bon Appetit!

Truffle Hollandaise Sauce

4 egg yolks

1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
About 2 teaspoons truffle oil

In the container of a blender, combine the egg yolks, lemon juice and cayenne. Cover, and blend for about 5 seconds.

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Add truffle oil and salt to taste

Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Brioche and Pork Belly With Eggs And Lemon Relish

I made this recipe from a deli pork belly that I got a Fumare Meats in the Chicago French Market. I had leftover Lemon Relish from last week so I improvised this morning at breakfast.

The verdict: Delicious X 2! This relish is so good I want to try it on everything…including Pizza!

Here is the link:

Lemon Relish


Bon Appetit!

Empanadas

These can be filled with any leftovers you have on hand. I have only recently come to enjoy the fresh taste of these Mexican treats.

Fill them with meat, cheese or any kind of fruit and you’ll win over everyone who thinks an Empanada is just another Empanada.

Bon Appetit!

1lb puff pastry
1 egg beaten
½ cup sugar

With a rolling pin extend the puff pastry until you get a thin sheet. It is easier to work with puff pastry when it is cool.

Using a round large cookie cutter or plastic container, cut puff pastry circles.

Preheat oven to 350°F (175°C).

Using a pastry brush apply some egg around the edge of the circle and then put some filling in the middle.

Fold the circle and press the edges.

With a fork press the edges to completely seal them.

Apply more egg on top for coloring and sprinkle some sugar on top.

Line empanadas on a greased cookie sheet and bake for 15-20 minutes or until the edges start turning golden brown.

Let them cool on a baking rack before eating or storing them and enjoy!

Tamales With Rice

Got A great recipe for Tamales with Rice? Send it to me for a post next month.
Bon Appetit!

Phyllo Tarts

It’s the season so fill these tarts with anything from asparagus to rubarb and they will be delightful.

Many people serve these for breakfast but you can enjoy them at any meal or for a dessert.


Bon Appetit!

Preheat oven to 400ºF.

Dust a working surface lightly with flour.

Unfold the chilled puff pastry and flatten it with your hands; gently repair any tears, pinching the dough lightly with your fingers.

Roll it out slightly with a flour-dusted rolling pin. Using a 3-inch diameter cookie cutter or biscuit cutter and cut 10 disks from the dough.

Arrange the disks on parchment paper-lined baking sheet(s). Using the tip of a paring knife, score a circle about 1/4 to 1/2-inch inside the edges of the disk. The dough is quite pliable, so you are essentially drawing a line with the knife tip. Prick the pastry disks inside the scored lines all over with the tines of a fork. This will keep the center of the disks from puffing up.

Spoon the filling of your choice into the centers of the pastry disks.

Brush tops of the disks with egg wash.

Bake the tarts for 15 minutes or until the pastry is golden brown.

Mini Eggrolls

These mini-eggrolls are a really good finger food for summer get-togethers.

I first had these eggrolls at Ben Pao’s Restaurant in Chicago and fell in love with them. The chef told me that the secret to making them really crispy is to squeeze the cabbage perfectly dry after you steam them.

I love them because they are vegetarian and super light as eggrolls go. So perfect for that meatless Monday dinner!

Bon Appetit!

Mini Eggrolls

1 tablespoon sesame oil
Slice of ginger, minced
1 scallion, thinly sliced
1 tablespoon soy sauce
2 eggs, lightly beaten with a tablespoon of water
1/2 cup carrot, grated
1/4 pound Napa cabbage shredded - steamed, squeezed dry, and finely chopped
Chinese chili paste, to taste
50 Square egg roll wrappers
Egg yolk
Oil for deep frying

Heat sesame oil and saute ginger 30 seconds. Add scallions and saute 30 seconds. Stir in soy sauce and evaporate a second. Stir in eggs and stir to softly scramble. Remove from heat and transfer to a bowl; stir in carrots, steamed napa cabbage and chili paste to taste.

Set each wrapper at such an angle that the points of the wrapper face north, south, east and west. Set a bit of filling in bottom third of wrapper. Bring bottom point over filling and tuck it underneath; roll the filling up a bit to secure tightly. Bring right point of wrapper over filling to form a neat right angle; bring left side of wrapper over right side to form a left right angle, and dab this top point with egg yolk. Roll the egg roll up to secure tightly. The egg yolk will seal the wrapper to itself.

To fry: Heat the oil and deep fry long enough for the rolls to float to surface; turning them, for 2 to 3 minutes.

Drain immediately on double thickness of paper towels. Once drained, set on a rack so bottom does not get soggy.

Dipping Sauce: Mix up your favorite. Everyone loves them dipped in something different.

Vive la différence!

Cherry Tart

The first thing that my mother made for my dad after they were married was a cherry pie. She, however, forgot to take the pits out of the cherries so this pie has been a lot of laughter in my family as well as a much-loved dessert.

Cherries are one of my favorite stone fruits and there is nothing better for a spring dessert than an easy, free form cherry tart.

Bon Appetit!

8 oz unsalted butter, softened
4 oz powdered sugar
1 egg
12 oz flour
pinch of salt
1/2 tsp baking powder

Cream butter and sugar together. Add egg and mix well.

Add flour, baking powder and salt and mix until just combined. Wrap in plastic/ Press to create a flat disk. Refrigerate for 6 hours.

Cut circles of sugar dough with a large cookie cutter - 8” diameter.

Place some pitted cherries in the middle, sprinkle with sugar and a dot of butter to top off.

Pull in the outside edges of the dough towards the center. Does not have to be perfect since this is rustic.

Brush the dough with egg wash and sprinkle with coarse sugar.

Bake in a 350 degree oven for about 20 minutes or until dough golden brown.

The Farmers Markets...Week II

Saturday was cold and rainy but it didn’t stop me from getting a peek at what the farmers and the bakers hauled in again this week.

Love the fact that I will probably not have to go to the grocery store until winter.

Celebrating the season this week and every week until the snow flies!

                                                                                                 
Bon Appetit!