Chocolate Mousse (GF)

Chocolate Mousse (GF)

(8 servings)

Ingredients:

¾ cup Whole Milk

2 tbsp. Sugar

4 large Egg Yolks

10 oz. Bittersweet or Semisweet Chocolate (see note)

2 tsp. Rum or Cognac

½ cup Heavy Cream

Directions:

In a medium saucepan, heat milk and sugar over medium heat 1 to 2 minutes or until 130-degrees, stirring occasionally.  In a large bowl, whisk egg yolks until smooth.  Slowly pour warm milk mixture into yolks, whisking constantly.  Pour mixture back into saucepan.  Cook over medium heat 5 minutes or until mixture thickens and coats the back of a spoon, stirring constantly.  Do not allow to boil.  Place chopped chocolate in a large bowl.  Stain milk mixture through a fine-mesh sieve over the chocolate.  Let stand 1 minute.  Stir until chocolate has melted and mixture is smooth.  Stir in rum or cognac.  Let cool 30 minutes.  In a large bowl, beat cream with a mixer on medium up to 2 minutes or until soft, droopy peaks form.  Do not overbeat.  Cream should move loosely in bowl.  Fold one-third of chocolate mixture into whipped cream.  Fold whipped cream mixture chocolate mixture just until there are no visible streaks.  Chill, covered, at least 2 hours before serving.

Notes:              It’s best to use 55 to 70 percent cacao.  Be sure to finely chop it up before starting the recipe.

Ideas for Future Efforts

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Flourless Chocolate Cake (GF)

Flourless Chocolate Cake (GF)

(12 servings)

Ingredients:

12 oz. Bittersweet or Semisweet Chocolate (see note)

¾ cup Heavy Cream

3 tbsp. Kahlua or Strong Coffee

6 large Fresh Eggs, room temperature

6 tbsp. Sugar

Cocoa Powder for dusting pan and topping cake

Directions:

Butter a 9-inch springform pan.  Line the bottom with parchment paper, butter paper.  Dust pan with cocoa powder.  Wrap bottom and sides of pan with an 18-inch wide sheet of heavy foil.  This ensures no water gets into pan during baking.  Set aside.  Set a large heatproof mixing bowl over a medium saucepan of simmering water, being careful that water doesn’t touch bottom of bowl.  Add chopped chocolate, heavy cream and liqueur to bowl.  Heat 8 minutes or until melted, smooth and glossy, stirring occasionally.  Remove bowl from heat and let cool 30 minutes.  In another large mixing bowl, beat eggs and sugar with a mixer on high 5 minutes or until thick and light in color.  Working in three batches, gently fold egg mixture into chocolate mixture.  Transfer to prepared pan.  Place springform pan in a roasting pan on oven rack.  Add enough hot water to reach halfway up sides of springform pan.  Bake in the pre-heated 350-degree oven 40 minutes or until top is evenly set across surface.  Remove roasting pan and let stand 3 minutes.  Transfer springform pan to a wire rack.  Remove foil and let cool completely at room temperature.  This will take 2 to 3 hours.  Transfer cake from pan to a serving platter.  Dust top with additional cocoa powder.  To ease slicing, wet and wipe knife clean between each cut.

Notes:              It’s best to use 55 to 70 percent cacao.  Be sure to chop it up before starting the recipe.

Notes:              To make sure egg mixture is correctly done, test by lifting mixture from bowl; a ribbon will form as it falls back into bowl.

Ideas for Future Efforts

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Gluten-Free Desserts for your New Year's Day Dinner

The New Year’s Day dinner is usually not as big a deal as Thanksgiving and Christmas meals.  But still it is a big holiday.

Many people will be watching football bowl games all day.  Because of that, dinner that day may be somewhere between a large full-blown meal to as little as a Super Bowl party atmosphere.  But in any of what ends up being the dining decision, desserts are always going to be a part of the plan.

But with this week being the blog week for “Gluten-Free” recipes, that’s what we will have to these desserts.  Fortunately, these desserts will also satisfy those that can eat gluten too.

So Wednesday’s recipe of “Flourless Chocolate Cake (GF)” will be a big hit for everyone.  Then we follow that up with “Chocolate Mousse (GF)” on Thursday” for you to try.

Now we are into chocolate this week.  Everyone has their favorite kind of chocolate.  For some it’s only milk chocolate and for others it’s dark chocolate.  Many people like both as well.  You pick.

But there is also those who only use semisweet chocolate.  While others prefer the bittersweet chocolate for their pleasure.

All of that is up to your personal taste.  But these recipes do call for using chocolate with 55 to 70 percent cacao in the chocolate you pick.  Doing this will give you a delicious finished product.  So enjoy.

“Happy Cooking” until next week and please spread the news of this food blog to others.  Thanks and “Happy New Year” to you and yours.

Cauliflower Rice Stuffing

Cauliflower Rice Stuffing

6 (servings)

Ingredients:

3¾ cups Cauliflower Rice

1 tbsp. Unsalted Butter

1 cup Yellow Onion, chopped

½ cup Celery, chopped

1 clove Fresh Garlic, minced

½ cup Chicken Broth

¾ tsp. Poultry Seasoning

½ tsp. Salt

¼ tsp. Black Pepper

1¼ cups Mushrooms, chopped

¾ cup Granny Smith Apple, peeled and chopped

¼ cup Dried Cranberries, chopped

Directions:

In a large skillet over medium-high heat, melt butter.  Add onion, celery and garlic.  Stir and cook vegetables about 3 minutes or until slightly softened and garlic is fragrant.  Reduce heat to medium and add cauliflower, broth and seasonings.  Mix well, cover and cook 6 minutes.  Add all remaining ingredients.  Re-cover and cook for 3 minutes or until apple is mostly softened.  Uncover and continue cooking, stirring as needed, until cauliflower is tender and liquid has evaporated (2-3 minutes).  Sever warm.

Notes:              You can use a head of fresh cauliflower florets, rough chopped.  You will need about 5 cups.  Put the florets in a blender and pulse until reduced to rice size pieces.  You will need to do this in batches.

Ideas for Future Efforts

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Crusty Baked Shells and Cauliflower

Crusty Baked Shells and Cauliflower

(6-8 servings)

Ingredients:

12 oz. Medium Pasta Shells

2 tbsp. Salt

7 tbsp. Olive Oil, divided

1 large head Cauliflower, cut into small florets

3 tbsp. Fresh Sage Leaves, roughly chopped

2 tbsp. Capers, drained

1 tbsp. Fresh Garlic, minced

½ tsp. Fresh Lemon Zest

¼ tsp. Crushed Red Pepper Flakes

2 tsp. Salt

1 tsp. Black Pepper

2 cups Fontina Cheese, grated

1 cup Fresh Ricotta Cheese

½ cup Panko Crumbs

6 tbsp. Pecorino Cheese, grated

2 tbsp. Fresh Parsley, minced

Directions:

Bring a large pot of water to boil, add 2 tbsp. Salt and then the pasta stirring to mix up.  Cook according to package directions but 1-2 minutes shorter on the time.  Drain and place in a large bowl.  In a large skillet over medium-high heat, add 3 tbsp. oil and half the cauliflower.  Sauté, tossing occasionally, for 5-6 minutes or until lightly browned and tender.  Remove from heat and add all to the bowl with pasta.  Repeat with remaining cauliflower.  Now add sage, capers, garlic, zest, red pepper, salt and pepper to the bowl.  Stir carefully and then add the Fontina cheese.  Carefully stir some more before transferring half the mixture into a buttered 9x13 baking dish.  Spoon rounded tablespoons of ricotta cheese over this mixture in the dish.  Top with remaining pasta mixture and smooth out.  In a small bowl, combine panko, pecorino cheese, parsley and last tbsp.. of oil.  Sprinkle this mixture over pasta evenly.  Place in a pre-heated 400-degre oven for 25-30 minutes or until browned and crusty on top.  Serve immediately.

Notes:              This dish can be made a day ahead and refrigerated overnight.  Just pull it 30 minutes before you want to put in the oven.  Because it had been chilled, it may take a few minutes longer in the oven.

Ideas for Future Efforts

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Cauliflower Side Dishes for your Holiday Meals

Cauliflower, like Brussels Sprouts, has had a popularity surge in recent years.

In fact, cauliflower rice is a hot new ingredient in that time.  Someone got the idea to put cauliflower in a blender and reduce it to rice size pieces.  It’s a healthier product when subbed for real rice or potatoes.  For the potato use, it’s best in a mashed form.

Cauliflower is also a popular fall/winter ingredient when making comfort food.

This week I have two recipes that give you different ways of using cauliflower.  On Wednesday, we use it in a pasta dish.  It’s “Crusty Baked Shells and Cauliflower” and makes a great side dish or even can be used as an entrée.

“Cauliflower Rice Stuffing” is our recipe on Thursday.  It’s great to use at a holiday meal.

So if you haven’t tried cauliflower rice or gotten into using cauliflower as something besides a boring side dish, give these a try.

Happy Holidays and “Happy Cooking” until next week.  Please share the link with other too.  Thanks.

Holiday Cobbler with Cinnamon Ice Cream

Holiday Cobbler with Cinnamon Ice Cream

(8 servings)

Ingredients:

1½ cups Fresh Cranberries

½ cup Dried Red Cherries

½ cup Water

2/3 cup Sugar

3 tbsp. All-Purpose Flour

2 lb. large Plums, pitted and cut into chunks

1½ cups All-Purpose Flour

½ cup Rolled Oats, regular or quick cooking

2 tbsp. Brown Sugar

1½ tsp. Baking Powder

½ tsp. Salt

½ tsp. Cream of Tartar

6 tbsp. Unsalted Butter

½ cup Milk, plus additional for brushing

Cinnamon Ice Cream, purchased

Directions:

Using a 10-inch cast-iron or other oven going skillet, combine cranberries, cherries and water.  Stir in sugar and the 3 tbsp. flour.  Cook over medium heat until hot and bubbly, stirring as needed.  Remove from heat and stir in plums and set aside.  In a large bowl, combine remaining flour, oats, brown sugar, baking powder, salt and cream of tartar.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Make a well in the center and add milk all at once.  Using a fork, stir just until moistened.  Gently fold and press dough against side of bowl with your hands until it comes together.  Punch off small pieces of dough and flatten with your hands.  Lay pieces atop filling in skillet.  Brush dough lightly with milk and sprinkle with additional brown sugar.  Place in a pre-heated 375-degree oven for 30-40 minutes or until topping is golden and filling is bubbly.  Cover with foil the last 10 minutes, if needed, to prevent overbrowning.  Let cool 30 minutes before serving.  Top with cinnamon ice cream.

Notes:              You can use a 9-inch pie pan if you don’t have a usable skillet.  Just prepare the filling in a sauce pan.  Then transfer to the pie pan and continue with recipe.

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Apple Cream Torte

Apple Cream Torte

(8-10 servings)

Ingredients:

1½ lb. Apples (see note)

3 large Fresh Eggs, room temp

1 cup Sugar

¾ cup Heavy Whipping Cream

1 tsp. Vanilla Extract

1 cup All-Purpose Flour

1½ tsp. Baking Powder

½ tsp. Table Salt

as needed Powdered Sugar

Directions:

Butter and generously flour a 9-inch springform pan.  Shake out the excess flour and set side.  Using a paring knife or sharp corer, core apples from stem down through seeds to base.  Remove the cylinder.  Peel apples and slice crosswise into ¼ inch rings and set aside.  Ina large bowl, using a mixer with whisk attachment, beat eggs and sugar on high speed until pale and slightly thickened (1½ to 2 minutes).  Reduce speed to medium and add cream and vanilla.  Beat about 30 seconds.  Add flour, baking powder and salt.  Blend on low speed until evenly combined.  Add apples (including any uneven end pieces) to batter.  Stir gently with a spatula to coat, separating slices.  Pour mixture into prepared pan and arrange apples flat.  Place in a pre-heated 325-degree oven for 1 to 1¼ hours or until golden brown on top and a toothpick inserted in the center of cake (not apple slices) comes out clean.  Let cake cool 20 minutes before inserting a slender knife between edge of cake and pan.  Remove pan rim and cool cake at least another 10 minutes.  Serve warm or at room temperature after dusting with powdered sugar.  Top with crème fraiche if you like.

Notes:              You want to use tender-sweet apples.  Some good choices include Fuji, Gala and Cameo.

Ideas for Future Efforts

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Something Different for Christmas Desserts

Many of your usual Christmas desserts include pumpkin pie, apple pie and pecan pie.  This year I’m giving you a choice on a couple of different holiday desserts.

How about a torte or a cobbler this year?

On Wednesday, the recipe is for an “Apple Cream Torte” and it’s somewhere between a pie and a cake.  “Holiday Cobbler with Cinnamon Ice Cream” is Thursday’s entry.  Vanilla ice cream would work too.  But there’s something about the cinnamon flavor that takes this cobbler up a notch.

If these don’t get you excited for something different in the line of a dessert, look at the “Desserts and Baking Recipe” tab above.  There are close to a dozen cheesecake, cake, pies and other tasty desserts to try in that tab.

Happy Holidays and “Happy Cooking” until next week.  Please share the link to my food blog with family and friends too.  Thanks.

Holiday Snowball Cookies

Holiday Snowball Cookies

(4½ dozen)

Ingredients:

1½ cups Butter, softened

¾ cup Powdered Sugar

1 tbsp. Vanilla Extract

½ tsp. Salt

3 cups All-Purpose Flour

10 oz. pkg. Chocolate Chips

½ cup Walnuts, finely chopped

as needed Powdered Sugar

Directions

In a large bowl, cream butter, sugar, vanilla and salt.  Gradually beat in flour.  Once mixed, add the chips and nuts and stir-in to well combine.  Using a small scoop or a tablespoon, make 1¼ inch balls and place on a parchment lined baking sheet.  Place in a pre-heated 375-degree oven for 10-12 minutes or until cookies are set and lightly browned.  Remove baking sheet and leave cookies on it.  Sift powdered sugar over them and let sit for 10 minutes.  Now remove to wire racks to cool completely.  Sprinkle with more powdered sugar and serve.

Notes:              Find the holiday colored chocolate chips and use them for a more festive look.  Also, since you are adding salt to the mixture, use unsalted butter for this recipe.

Ideas for Future Efforts

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Sour Cream Sugar Cookies

Sour Cream Sugar Cookies

(about 3 dozen)

Ingredients:

1 cup Shortening

2 cups Sugar

3 large Fresh Eggs

1 cup Sour Cream

½ tsp. Vanilla Extract

½ tsp. Almond Extract

5 cups All-Purpose Flour

1 tsp. Salt

½ tsp Baking Soda

3 tsp. Baking Powder

Directions:

In a large mixing bowl, cream together shortening and sugar.  Now add the eggs, one at a time.  Then mix in sour cream and the two extracts.  In a different bowl, combine the dry ingredients well.  Then start adding the dry mixture to the wet mixture a little at a time.  Mix until well combined.  Mixture will be thick.  Roll out dough on a floured surface and cut-out cookies using your favorite cookie cutters.  Place on a parchment lined cookie pan and place in a pre-heated 375-degree oven for 10-12 minutes.  Cookie will be white with lightly browned edges.  Remove from oven and let sit in pan for a minute.  Then move cookies to a cooling rack.  When fully cooled, frost and decorate with your favorite items.

Notes:              If you don’t want cut-out cookies, just use a small scoop and place them two inches apart on the pan.  Watch when baking, as they may take a minute or two longer in the oven.

Ideas for Future Efforts

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Holiday Cookies

The holiday season doesn’t seem right without “Cookies” to share and eat.

I’ve said it before but I’ll repeat it again.  At the holidays, you should make 3 or 4 different types of cookies.  Part of this statement is, of course, tied to time and numbers.

The time is, what do you have to spare during the holiday season to make the cookies?  It’s a very busy time of year, so be careful and don’t overdo it.

Numbers refer to how many people are in your life during this season.  Do you do exchanges with co-workers and/or friends?  Will you be the one entertaining on Christmas (or other holidays during the season) or are you going somewhere?  Depending on which, how many people will be there to share your treats with?

These are all questions you will need to answer before determining how many different kinds of cookies you will make.  Also, how many of each kind will be needed.

This week I just offer two more cookie recipes for you to try.  Wednesday brings “Sour Cream Sugar Cookies” and they are perfect for cut-outs.  “Holiday Snowball Cookies” come to you on Thursday.  They are great to just pop in your mouth.  But be careful of the powdered sugar, it seems to always get on the front of your clothes.

“Happy Cooking” and “Happy Holidays” to everyone.  See you next week and please share the link with family and friends.  Thanks.

Seared Scallops with GF Pasta (GF)

Seared Scallops with GF Pasta (GF)

(6 servings)

Ingredients:

10 oz. Gluten-Free Pasta, your choice

1 tbsp. Olive Oil

18 medium Sea Scallops, trimmed

1/3 cup Prosciutto, chopped

1½ cups Grape Tomatoes, halved

8 oz. Mushrooms, sliced

1 tsp. Fresh Garlic, minced

½ cup Dry White Wine

¼ tsp. Kosher Salt

¼ tsp. Black Pepper

¼ cup Unsalted Butter

½ lb. Baby Spinach

for garnish, Basil leaves

Directions:

Cook pasta according to directions.  Drain and set aside.  In a large skillet over medium-high heat, warm oil.  Cook scallops for 3-4 minutes per side, remove and set aside.  Now reduce heat to medium, add prosciutto and cook 2 minutes.  Add tomatoes, mushrooms and garlic to pan and cook 2 minutes more.  Next add wine and simmer for 3-4 minutes or until liquid is reduced by half.  Season with salt and pepper.  Now add butter and spinach.  Cook, stirring often, until spinach wilts.  Add back the scallops and pasta, tossing to combine and heat through.  Garnish with basil leaves and serve.

Notes:              To trim each scallop, remove the small rectangular tag of tissue on the side.  Just pinch it between your thumb and index finger, and tear it away.  This bit is a little chewy once cooked, so that is why we remove it.

Ideas for Future Efforts

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Tuscan Chicken Skillet (GF)

Tuscan Chicken Skillet (GF)

4 (servings)

Ingredients:

1 lb. Chicken Tenders

1 tsp. Kosher Salt

1 tsp. Black Pepper

2 tbsp. Olive Oil, divided

12 oz. Mushrooms, sliced

½ cup Yellow Onion, diced

3 cloves Fresh Garlic, minced

½ cup Sun-Dried Tomatoes, chopped

1 tsp. Oregano

½ tsp. Thyme

1 can (14.5 oz.) Cannellini Beans

2 cans (14.5 oz.) Fire-Roasted Diced Tomatoes

1 tbsp. Sugar

to taste, Salt and Pepper

for garnish, Fresh Parsley, chopped

Directions:

Season chicken with salt and pepper while heating 1 tbsp. oil in a large skillet over medium-high heat.  Add chicken to skillet and cook for 3 minutes per side.  Remove chicken and set aside.  Add remaining oil and mushrooms to skillet.  Sauté until browned.  Then remove and set aside.  And onion and sauté for 3 minutes before adding garlic and sun-dried tomatoes.  Cook 2 minutes more and stir in oregano, thyme, beans, diced tomatoes and sugar.  Return chicken to pan and mix in with sauce.  Cook covered until chicken is cooked through and sauce is bubbling (about 10 minutes).  Now return mushrooms and combine.  Taste and season with salt and pepper as needed.  Garnish with parsley and serve.

Notes:              You could use boneless, skinless
                        thighs if you would like in this
                        recipe.

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Gluten-Free Fall/Winter Dinners

As I'm recovering from a long Thanksgiving weekend, it will be short today.

Those people that have to avoid gluten in their diet still like hearty dinners in the fall and winter.  I have a couple of them for you this week.  Gluten eating people will like them too.

Wednesday will offer up a "Tuscan Chicken Skillet" to try.  Then on Thursday, we have "Seared Scallops with GF Pasta" for something different.  If you haven't tried scallops before, you need to give them a chance.

Enjoy and "Happy Cooking" until next week.  I've got Christmas cookies for you then.  Please remember to share the link to this blog with family and friends.  Thanks.

Turkey Noodle Casserole

Turkey Noodle Casserole

(8 servings)

Ingredients:

2 tbsp. Unsalted Butter

1 small Onion, finely chopped

1 clove Fresh Garlic, minced

½ tsp. Red Pepper Flakes

1 tbsp. All-Purpose Flour

1 cup Milk

3 cups Cheddar Cheese, shredded, divided

to taste Salt and Black Pepper

2 cups Leftover Turkey, chopped or shredded

½ cup Sour Cream

12 oz. Egg Noodles, cooked and drained

Directions:

In a 3-qt. sauce pan over medium heat, melt butter and add onion.  Sauté until translucent.  Add garlic and pepper flakes stirring frequently for 2 minutes.  Stir in flour and cook stirring for 2 minutes.  Slowly add milk and 2 cups of the cheese.  Stir constantly until cheese had melted and sauce has thickened.  Season mixture with salt and pepper to taste before combining the turkey, sour cream and cooked noodles into the cheese mixture.  Pour mixture into a greased 9x13 baking dish.  Smooth out the mixture and sprinkle with the remaining cup of cheese evenly.  Place in a pre-heated 350-degree oven for 30 to 40 minutes or until hot and bubbly and cheese has melted.  Let rest 10-15 minutes before serving.

Notes:              You can change up the flavor if you try different cheeses.  Mozzarella and Swiss would be good.

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Turkey Tetrazzini 2

Turkey Tetrazzini 2

(6-8 servings)

Ingredients:

1½ lb. Leftover Turkey, chopped

¼ cup unsalted Butter

1 medium Onion, chopped

2 cloves Fresh Garlic, minced

½ tsp. Salt

¼ tsp. Black Pepper

2 cans (10½ oz.) Cream of Mushroom Soup

1 package (5 oz.) Shredded Parmesan Cheese

1 cup Frozen Peas

1 cup Sour Cream

½ cup Water

12 oz. Linguine, cooked according to package directions less 1 minute

¾ cup Ritz Crackers, crushed

Directions:

In a large skillet over medium heat, melt butter and add onion, garlic, salt and pepper.  Cook 6 to 8 minutes until onion is soft.  Stir in turkey, soup, cheese, peas, sour cream and water.  Combine well and heat through.  Now add linguine and combine well.  Pour mixture into a greased 9x13 baking dish.  Evenly sprinkle crackers over top.  Place in a pre-heated 350-degree oven for 30 to 40 minutes or until hot and bubbly.

Notes:              This casserole can be assembled, covered and refrigerated overnight.  Under and let stand at room temperature for 30 minutes.  Then pour mixture into the greased baking dish and follow the oven instructions above.

Ideas for Future Efforts

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Casserole Ideas for Leftover Turkey

With Thanksgiving upon us, what will we do with the leftovers?

Well there are really numerous ideas for all your leftover dishes from any holiday meal.  But today, let’s talk turkey.

One can always just warm up the leftovers and have the holiday meal all over again.  Leftover turkey always makes the best sandwiches too.

Part of it depends on how much turkey is leftover.  If you do these first two ideas and you’re still sitting on more turkey, I have a couple of casseroles for you to try.

Wednesday’s recipe is for “Turkey Tetrazzini” and then there is “Turkey Noodle Casserole” on Thursday.  Both are delicious but give you a different flavor result.

The first has cream of mushroom soup in it.  While the second recipe uses cheese to change things up.  They are both a great way to use leftovers in a different way from the holiday meal.

You actually can substitute cooked chicken and make these dishes anytime of the year.

“Happy Thanksgiving” and “Happy Cooking” until next week.  Please be sure to share these recipes and the site with others.  Thank you.

Roasted Brussels Sprouts with Pine Nuts and Cranberries

Roasted Brussels Sprouts with Pine Nuts and Cranberries

(4 servings)

Ingredients:

1 lb. Brussels Sprouts, washed, trimmed and halved

2 tbsp. Olive oil

to taste Salt and Black Pepper

½ cup Pine Nuts

½ cup Dried Cranberries

½ tsp. Cayenne Pepper (optional)

½ tsp. Paprika

½ tsp. Lime Zest

½ tsp. Sugar

Directions:

Toss Brussels Sprouts with olive oil and season with salt and pepper.  Spread out on a rimmed baking pan lined with parchment paper.  Place in a pre-heated 350-degree oven for 25 minutes, stirring occasionally.  Remove from oven.  Place contents in a large bowl already containing the pine nuts, cranberries, cayenne (if using), paprika, lime zest and sugar.  Toss to coat and return to the parchment paper lined baking pan.  Into the oven for another 15 minutes or until caramelized.  Serve warm.

Notes:              You can easily double this recipe
                         for larger crowds.

Ideas for Future Efforts

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Creamy Garlic Parmesan Brussels Sprouts

Creamy Garlic Parmesan Brussels Sprouts

(6-8 servings)

Ingredients:

10 oz. Bacon, cut into short strips

2 tbsp. Unsalted Butter

2 lb. Brussels Sprouts, washed, trimmed and halved

to taste Salt and Black Pepper

5 cloves Fresh Garlic, finely chopped

1½ cups Half and Half

1½ tsp. Cornstarch

1 tbsp. Water

1/3 cup Mozzarella Cheese, shredded

¼ cup Parmesan Cheese, grated

Directions:

In a large oven-safe skillet or a 4 qt. Dutch oven or medium heat, fry bacon until crispy.  Using a slotted spoon, transfer to a paper towel lined plate and set aside.  Drain all but 2 tbsp. of bacon fat and add the butter to pan.  Now add the Brussels sprouts and season to taste with salt and pepper.  Scape up any browned bits on bottom of pan and cook stirring occasionally about 6 minutes.  The edges should start to crisp and slightly char.  Add the garlic, stirring for a minute.  Pour in half and half, reduce heat to low and allow to simmer until tender (3-4 minutes).  Mix corn starch and water to make a slurry.  Add to cream mixed and stir in to combine well.  Now add in bacon and stir to mix in.  Top all of this evenly with the two cheeses.  Place in a pre-heated 375-degree oven for about 15 minutes or until cheese is bubbly.  If you like it browned, change oven to broil at this time and go a few minutes or until it gives you the color you like.

Notes:              You could use heavy cream if you like in the recipe.  If you do, it may not need all or any of the corn starch slurry.

Ideas for Future Efforts

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Brussels Sprouts for the Holidays

It’s that time of the year or better known as “Holiday Season.”  A hot ingredient the last few years for warm side dishes and cold salads is “Brussels Sprouts.”  Not an ingredient most of us liked or wishes for as youngsters.  But has become quite popular today.

There are many ways to cook these delicious little green cabbage looking balls.  They can be steamed, boiled, braised or sautéed for one.  These processes usually take about 5-10 minutes.  They can also be roasted.  It takes longer, about 25-30 in the oven.

This week, one recipe starts with sautéing and ends up in the oven.  In the other recipe, they are roasted.

Here are a few tips of prepping Brussels Sprouts.  Easiest way to clean them is to put them in a bowl of water and agitate it.  Once done, peel away any loose, shriveled or browned outer leaves.  Using a paring knife, trim the base of each sprout.

If using whole, score the bottom of each to promote cooking.  Most recipes will call for them to be halved or quartered.  But many salad dishes call for them to be chopped, sliced or shredded.  I knife, mandolin or box grater can do this for you.

So Wednesday’s recipe is “Creamy Garlic Parmesan Brussels Sprouts” and would be great for Thanksgiving dinner.  “Roasted Brussels Sprouts with Pine Nuts and Cranberries” is our recipe on Thursday.  I believe you will enjoy both, so be sure to give each a try.

Until next week, “Happy Cooking” and please share with others.  Thanks.

Cream of Winter Squash Soup

Cream of Winter Squash Soup

(6-8 servings)

Ingredients:

2 tbsp. Unsalted Butter

2 carrots, peeled and coarsely chopped

1 medium Onion, diced

3 medium Leeks (white portion), coarsely chopped

2 medium Butternut Squash, peeled, seeded and coarsely chopped

6 cups Chicken Broth

1 cup Heavy Cream

to taste Salt and Pepper

Directions:

In a 4-qt. Dutch oven or sauce pan, melt butter over medium heat.  Add carrots, onion, leeks and squash.  Sauté for 5 minutes.  Stir in chicken broth and bring to a boil.  Reduce heat and simmer 30 minutes.  Remove from heat and cool slightly.  Puree mixture in a blender or food processor in small batches.  Return to the pan.  Add cream, salt and pepper to taste.  Heat through before serving.  Garnish with Cinnamon Croutons, if desired (see note).

Notes:              Cinnamon Croutons; 2 slices dry white bread, cubed, 1 tbsp. butter, melted and 1 tsp. cinnamon.  In a small bowl, toss bread cubes with melted butter and cinnamon until well coated.  Place cubes on a rimmed baking sheet and place in a pre-heated 375-degree oven for 10-15 minutes or until golden brown.  Turn occasionally during baking.  Let cool before using and store in an airtight container, if needed.

Ideas for Future Efforts

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Winter Squash Casserole

Winter Squash Casserole

(8-10 servings)

Ingredients:

5 cups Acorn Squash, cooked and mashed

(2-3 squash approximately)

7 tbsp. Unsalted Butter, divided

4 tbsp. Brown sugar, divided

¼ tsp. Salt

¼ tsp. Black Pepper

4 cups McIntosh Apples, unpeeled and sliced

(3-4 apples approximately)

1 tbsp. Sugar

2 cups Raisin Brand Cereal, coarsely crushed

½ cup Pecan Halves

Directions:

In a large bowl, mix the squash, 4 tbsp. butter, 2 tbsp. brown sugar, salt and pepper.  Set aside.

In a medium saucepan over medium heat, melt 1 tbsp. butter.  Add apples and sugar, cooking about 3 minutes or until apples are tender.  Place cooked apples in a sprayed 3-quart casserole.  Spread the apple mixture over the apples.  In a medium bowl, mix cereal, 2 tbsp. melted butter, remaining brown sugar and pecans.  Sprinkle over top of casserole.  Place in a pre-heated 350-degree oven for 25-30 minutes or until casserole is hot and topping is golden brown.  Serve immediately with the rest of your meal.

Notes:              You can substitute another type of apple.  Availability and price may direct you in another choice.

Ideas for Future Efforts

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