Thursday, May 22, 2008

French Onion Soup!

I've just discovered that Town Pub in Bloomfield, NJ has the best French Onion Soup known to man.

You heard it here first.

Sunday, April 27, 2008

Lemon-Pepper Popovers

Makes 6 popovers
Active time: 15 min; start to finish: 1 hour

3/4 cup whole milk
1/4 cup water
2 large eggs
1 teaspoon grated lemon zest
1 tablespoon unsalted butter, melted
3/4 cup plus two tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper

Pre-heat oven to 375 with rack in lower third. Generously butter popover cups.

Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.

Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2 inch long in top of each popover with a small sharp knife, then bake five minutes more.

Notes: Popovers can be made in 9 buttered (1/2 cup) muffin cups; bake about 30 minutes before cutting slits.

My notes: I didn't have whole milk, so I used 2% and it made no difference in taste or quality. They just came out of the oven and they smell heavenly.

Source: Gourmet Magazine, May 2008

Thursday, April 3, 2008

Ricotta Fritters

4 to 6 cups vegetable oil
3/4 cup all-purpose flour
2 t. baking powder
1 t. grated lemon zest
1/4 t. salt
1 cup whole-milk ricotta
2 large eggs, lightly beaten
2 T. granulated sugar
1 1/2 t. pure vanilla extract
Confectioners sugar for dusting

-Heat 1/2 inches oil in a large wide heavy saucepan until it register 370 degrees. Meanwhile, whisk together flour, baking powder, zest, and salt in a bowl. Whisk together ricotta, eggs, granulated sugar and vanilla in another bowl, then whisk in flour mixture.

-Working in bathes, gently drop in level tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.

-Dust with confectioners sugar.

Notes: These are like little homemade donut holes and super delish.

I used olive oil instead of vegetable oil, which seemed fine. These are really, really good when they're fresh but the next day they were a little bit soggy and microwaving them for ten seconds before eating helps.

Source: Gourmet Magazine, April 2008

Monday, March 3, 2008

Easy Crock-Pot Apple Pie/Peach Cobbler

3 lbs frozen or fresh skinned and sliced peaches or apples
1 c. brown sugar (packed)
1/2 stick (1/4 c.) butter
2 T. lemon juice
1 T. cinnamon
1/2 tube sugar cookie dough,
2 c. granola cereal

Place the first five ingredients in a crock pot and mix well. Cook covered on low for approximately 2-3 hours, until fruit is tender.

Drop cookie dough pieces on top of the fruit mix, and top the dough with granola.

Replace cover and continue to cook for another hour.

Serve hot with ice cream or whipped cream

Notes: This was dessert my first night home in Minnesota and for a cold, wintry night it was perfect. Full marks.

Saturday, February 23, 2008

Homestyle Bean Soup

2 T. garlic, minced
2 T. olive oil
1 12 oz. can tomato paste
2 15 oz. cans pinto beans, undrained
2 t. fresh parsley, chopped
2 14 1/2 oz. cans chicken broth
3 1/2 c. hot water
1/2 c. shell pasta
salt and pepper to taste
Garnish: fresh Parmesan cheese, grated and fresh parsley

Saute garlic in oil until tender. Blend in tomato paste, beans and parsley. Stir well and simmer 2 minutes. Blend in chicken broth and water; bring to a boil. Add pasta and simmer until tender; 8-10 minutes. Garnish with Parmesan cheese and parsley.

Notes: I used white kidney beans instead of pinto, and just one can. Next time I'll double the amount of pasta. Also, instead of, or in addition to the Parmesan, feta cheese is delicious with this soup.

Excellent for winter!

Source: The Cozy Home Cookbook from Gooseberry Patch

Monday, January 21, 2008

Baked Oatmeal

3 c. rolled oats
1 c. raisins
1/4 c. granulated sugar
2 t. baking powder
1 3/4 t. cinnamon, divided
3/4 t. salt
1/2 c. applesauce
1/2 c. plain yogurt
1/2 c. whole milk
1/4 c. canola oil
2 large eggs
2 t. pure vanilla extract
2 T. backed light brown sugar

-Preheat oven to 350 degrees with rack in middle. Lightly oil an 8-inch square glass baking dish.

-Stir together oats, raisins, granulated sugar, baking powder, 1 1/2 t. cinnamon, and salt in a large bowl.

-Whisk together applesauce, yogurt, milk, oil, eggs, and vanilla in another bowl until smooth. Stir into oat mixture, then pour oatmeal into baking dish.

-Stir together brown sugar with remaining 1/4 t. cinnamon and sprinkle over oatmeal, then bake until a wooden pick inserted into center comes out clean, 30-40 minutes, then cut into squares.

Recipe Note: Baked oatmeal can be made one day ahead and chilled, covered. Blot any excess water from surface, then reheat in a preheated 325 degree oven, covered with foil, until heated through, about 15 minutes.

My notes: I hate raisins so I eliminated them from the recipe. Also, I didn't have any applesauce to I left that out, too, and I didn't have any yogurt so I substituted with sour cream. Instead of canola oil I used vegetable.

Verdict even with the substitutions: Delicious.

Serves 6-9

Source: Gourmet Magazine, December 2007