Tator Tot Hotdish

This is like going home whenever I make this dish.  It reminds me of my childhood, when life seemed simpler and I had less cares to worry about.  Meals such as this were meant to be economical and feed a big family. The ingredients are simple, and the dish is pure comfort.  Here I made the hotdish in several, different-sized containers and baked them off so they could be frozen and pulled out at a later time to thaw and then feed one, two or three.  This recipe makes two 9X13 pans, and can easily be halved.

4 lbs. 75% lean ground beef

2 large onions, chopped

2 - 4 oz. container sliced mushrooms

1/2 c. flour

1 tsp. salt

1/2 tsp. pepper

32 oz. bag frozen mixed vegetables

1 - 50 oz. can cream of mushroom soup

1 bag frozen tator tots

2 c. shredded cheddar cheese

Brown hamburger, onions and mushrooms together - then drain grease and place back into pot.  Add flour, salt and pepper, mixing well to combine.  Divide meat mixture evenly into the bottom of your pans.  Top with  frozen vegetables.

Place cream soup into a bowl and stir with a fork until mixture becomes creamy.  Spread over top of vegetables, then place frozen tator tots on top of that.  Place into a 350 degree oven and bake for 45 minutes, until mixture is bubbly.  Open oven, pull out rack and sprinkle tops of hotdish with shredded cheese.  Place back into oven and bake for 15 more minutes.  Remove from oven and allow to rest for 15 minutes - serve.

Ginger & Mustard Carrots

This is one of those recipes where I know I have to rush to the computer and type up the recipe so I don't forget how I did it.  I took the flavors I normally associate when cooking carrots on the stove or in the oven and intermingled them into a pickled carrot.  I have to be honest, waiting until tomorrow is going to kill me so I can know how they will taste.  The end result will be posted tomorrow.  I purchased the carrots in this recipe from the local farmer's market so I could control how large they were and also cut the tops off to the length I desired.  I canned these in tall Weck cylindrical jars so the carrots would have the height I needed.

4 lbs. of baby carrots cleaned and divided between your canning jars.
Place into each jar the following:
1 tsp. chopped crystallized ginger
1/2 tsp. brown mustard seeds
1/2 tsp. yellow mustard seeds
1 tsp. coriander seeds
1 fresh garlic clove, sliced

In a large pot add:
9 c. distilled water
6 c. white vinegar
3/4 c. sugar
1/2 c. kosher salt
1 oz. fresh ginger, sliced into coins
3/4 tsp. red pepper flakes

Bring mixture to a boil and then pour into jars leaving 1/2" space at top - do not put fresh ginger coins into jars, remove these.  If you need to make more canning liquid, that's fine.  Cover jars that are filled and finish the others when the second batch of liquid is done.

Place sealed jars into a boiling water bath, making sure water is fully covering the tops (most canning bath pots will leave little room, don't fret) and cook for ten minutes.  Carefully remove the jars and allow them to fully cool.  When cool, turn them over to make sure seal is secure - if any seals are not - place into refrigerator and eat within two weeks.  You can store any others in cool, dry place for up to one year.   Serve chilled.

Ginger Pear Jam

4 Bosc Pears, peeled, cored and diced
1 Granny Smith Apple, peeled, cored and diced
1 medium onion, diced
1/2 c. golden raisins
1/2 c. Australian Crystallized ginger
1 1/4 c. cider vinegar
2 garlic cloves, chopped
1 c. brown sugar
1 tbsp. fresh ginger, grated
1/2 tsp. dried ginger
1/2 tsp. salt
1/2 tsp. red pepper flakes

Prep your pot for canning as well as your jars to begin with.

I make my jam in a 14" Deep Saute Cast Iron Pan.  Place all of your ingredients in the pan and turn heat to medium high, bring to boil - reduce heat to medium and set timer for 30 minutes, stirring occasionally.  Mixture should have a steady boil, not rapid.  When 30 minutes are up, place into appropriate jars - I tend to get 7-8, 1/2 c. jars.  Wipe jar rims, seal and place into water bath for ten minutes.  Remove and cool thoroughly - check seals and store any with broken seals in the refrigerator, the rest can be in your pantry for up to one year.

Giardiniera (Italian-Style Pickled Vegetables)

Loosley translated from Italian, the word giardiniera means 'from the garden,' and everything you find is giardiniera is indeed from the garden.  Although recipes differ, mine contains the standard carrots, celery and peppers yet I try to do things a little different by using purple and green cauliflower, as well as fresh garlic cloves and baby white and red onions from the farmer's market.  Even my carrots are baby carrots from the farmer's market, left in their rustic state - I simply scrub them and do not peel them.  To me, giardiniera is about nibbling on brightly-colored vegetables that inspire conversation.  What you need to understand about making this recipe is that it is time-involved, which is why I like to sit at the kitchen table with my daughter and do the prep work together and talk about our week as it makes the work load lighter and faster!

Lastly, I brine all my vegetables in a large, 2 1/2 gallon jar as it needs to be refrigerated for 18-24 hours before you flash cook and can them.

2 heads cauliflower, I use 1 green and 1 purple - cut into medium florets
1 lb. carrots, I use baby carrots from farmer's market
2 red peppers, seeded and rough chopped
2 yellow peppers, seeded and rough chopped
1 lb. celery, rough chopped
2 lb. baby onions, I use half red and half white
3 heads fresh garlic, peeled (roughly 24-30 cloves)
12 c. water
2 c pickling salt
2 qts. white vinegar
2 qts. filtered water
1/4 c. yellow mustard seed
1/4 c. brown mustard seed
1/4 c. celery seed
2 Tien Tsin dried peppers
3 c. sugar
1 lb. unpitted olive mix from quality olive bar
1 fresh bay leaf for packing in each jar.

Place 12x. water and salt into jar and stir to dissolve.  Add all of the vegetables, except the olives (these will be added directly to the jars.  Place cover and refrigerate for 18-24 hours.   Before you start the next step, make sure you have sterilized your jars and your canning water is simmering you plan on placing the giardiniera in right beforehand.

Combine the vinegar, sugar, mustard seed, celery seed and peppers into one large pot (or two smaller pots, dividing the mixture evenly) and bring to a boil, cooking for 5 minutes.  Turn off the heat and discard the chili peppers.

Divide the vegetables between the jars, making sure to add the olives and slide one fresh bay leaf into the side of the jar facing the top outward.  Add liquid, making sure you have 1/2" headroom in the top of each jar.  Shake to remove any air bubbles, then wipe the rims of each jar and place rubber rings and lids.

Place jars into canner, making sure they are submerged at least 3" below the water.  Bring to a boil and process for ten minutes.  Remove jars and cool.  Check seals for leakage by turning them upside down, if there are any with leaks place into refrigerator and consume in two weeks time.  Store other jars in a cool, dark place for up to a year - enjoy!

Moroccan Beef with Cinnamon, Sea Salt Noodles

This meal is truly like taking a vacation to Murrakech!  From the time you start opening and measuring the spices to searing the meat and finishing up by tasting the flavors of this dish - it's wonderful.  The beef is coated with spices like turmeric and cinnamon then seared in Lodge Logic Pre-Seasoned 5-Quart Chicken Fryer with Iron Cover which doubles wonderfully as a tagine without the stick shock.  It is then braised in a mixture of crushed tomatoes, fresh lem.n juice and Saffron for a couple of hours.  Finally, topped with noodles that have been infused with cinnamon and sea salt.  This is comfort food, Morocan-style.  I wish I could have gotten a better photo, but I was struggling with the lighting.

4-5 lb. boneless chuck roast, cut into 2” pieces

1/3 c. flour seasoned with ½ tsp. salt and ½ tsp. pepper

Olive oil

3 large red onions, sliced

2 cinnamon stick

1 tbsp. ground ginger

½ tsp. saffron

2 tsp. coarse-ground pepper

2 tsp. turmeric

4 tbsp. unsalted butter
1 32-oz. can crushed tomatoes
juice of one lemon

Dredge meat with seasoned flour mixture to coat.  In 5 qt. casserole over medium high heat add olive oil.  Brown beef in batches on most sides, setting browned pieces into a bowl and aside - adding more olive oil when needed to keep beef browning and not sticking.  Once beef is done, add onions and butter - saute to soften onions and remove browned bits from bottom of pot.  Add cinnamon stick, saffron, pepper and turmeric, stirring to combine.  Add beef back to pot and water until 1/2 inch to top of beef.  Bring back to boil, reduce heat and cover to simmer for three hours.  Remove from heat and let rest while you make the noodles.

1 lb. spaghetti noodles, broken into quarters

2 tbsp. olive oil

2 tsp. sea salt

1 ½ tsp. cinnamon

Cook spaghetti according to manufacturers directions in heavily salted water, drain.  Add to bowl with 2 tbsp. olive oil and toss to coat.  Mix salt and cinnamon together, then toss in together with the noodles.  Place noodles on top of beef and serve.

Robyne Robinson's Gumbo

This recipe come courtesy of my friend Robyne Robinson, founder of rox jewelry.  This stew is amazingly simple to make and feeds an army, so count on leftovers the next day.  Be sure to make 4 c of rice (8 c. water) so you aren't having to bother with that.  This recipe calls for crabmeat, yet I do not eat crab so I omitted it.  Add the Gumbo File, which is a thickener at the end to create the classic flavor associated with gumbo.  Enjoy!

1 1/2 pounds of Chorizo or Andouille sausage, 1/2" coins

1/4 c. olive oil

1 large red pepper, diced

2 celery stalks, diced

1 large onion, diced

4 cloves garlic, minced

4 tbsp. butter

1/2 c. flour

1 - 15 oz. can corn. drained

49 oz. can chicken stock

1 -15 oz. can chopped tomatoes

2 bay leaves

1 tbsp. salt

1 tsp. black pepper

1 tsp thyme

1 tsp hot pepper flakes

1.25 lb boneless, skinless chicken thighs or breasts
2 tbsp of gumbo file

12 oz. frozen, cooked shrimp

2 tins crabmeat (optional)

In a large pot or dutch oven over medium heat add sausage and cook until sausage is browned.  Add oil, red pepper, celery and onion - cooking until vegetables begin to soften, roughly 5-7 minutes.  Add garlic and cook for an additional 2 minutes.  Add butter and flour, cooking the mixture until the the flour absorbs the oil/butter and begins to slightly change color - 2-3 minutes.  Add corn, chicken broth, diced tomatoes, bay leaves, salt, pepper, thyme and chicken (and crabmeat if desired).  Bring to boil, reduce heat to simmer covered.  After 15-20 minutes remove the chicken and shred meat when cool enough to handle - return chicken to pot and continue to cook for 30 more minutes covered.

5 minutes before serving add the Gumbo File and shrimp, cooking to simply heat the shrimp and not actually cook it.  Serve with long grain white rice. 

Mitch Hildman's Parmesan & Basil Chicken Salad

Mitch Hildman was my guest on the show today and he shared his favorite chicken salad with us.  He confesses to loving basil and gravitating to recipes that use basil.  The secret here is fresh - always use fresh basil and garlic when you can, there truly is no substitute.  This also applies to the Parmesan cheese in this recipe, do not use the product you find in the green can - it is NOT the same.  Grated Parmesan works best as opposed to shredded as well, just a tip.  As with all salad recipes - this is better the next day, so try and prepare ahead if you can to let the flavors mellow and marry.  NOTE:  After making this salad myself, I have to say the next time I would not add the celery to the food processor, I would medium dice and add to the salad separately as it elevates the moisture content - I prefer a creamier consistency.

2 lbs. boneless, skinless chicken breasts

Salt & Pepper to season

2 c. mayonnaise

2 c. fresh basil, chopped

4 cloves garlic, minced

6 celery stalks, chopped

1 c. grated Parmesan.

Season chicken breasts with salt and pepper and roast at 375 degrees for 35 minutes.  Let cool, then shred or chop chicken - place into a bowl.

In a food processor, combine mayonnaise, basil, garlic and celery until mixture is smooth.  Add to chicken along with grated Parmesan cheese - toss to combine.  Place into refrigerator and allow to rest overnight so flavors marry.  Serve.

40 Cloves of Garlic Chicken Soup

This recipe is inspired by the classic 40 cloves of garlic roasted chicken recipe, translated into a comforting bowl of soup.  2/3 of the garlic is roasted, while the other 1/3 is simmered with the broth at the end.  I would suggest roasting and peeling the garlic ahead of time as it can be a little tedious to peel 25 cloves of roasted garlic.  As you can see from the ingredients below - it is not a complex recipe.

40 cloves of garlic
3 tbsp. olive oil
2 lb. boneless, skinless chicken breasts - trimmed
1 large onion, chopped
4 c. chicken stock
1/2 c. cream
1 c. shredded Parmesan cheese.

Preheat the oven to 350 degrees and place 25 cloves of garlic in an oven-safe pan, drizzle with olive oil and season with salt and pepper.  Roast for 45 minutes - remove and allow to cool, then peel and set aside.

In a medium dutch oven or pot over medium heat, place the chicken stock, roasted garlic, remaining 15 heads of garlic and onion.  Using a kitchen shears, cut the chicken breast in half lengthwise and place into pot with remaining ingredients.  Bring to simmer, cover and allow to cook for 20 minutes.

Remove chicken breasts and shred using whichever method you prefer.  In batches, place the remaining mixture into a blender and blend until smooth, pouring back into the pot when it is all processed.  Add cream and Parmesan cheese - turn heat back up to medium and whisk until cheese is combined into the soup - you will notice that the majority of the cheese that clumps onto the whisk has melted into the soup.  Add the chicken and serve.  Enjoy!

Stars & Stripes Bombs

Prep your silicone shot glass mold generously by using a regular, unflavored baking spray to ensure easy release.  Place upside down onto a paper down to soak up any excess spray. Place mold onto a baking sheet for easy transport back and forth to the refrigerator.  Eating these is a bit of a challenge, so I would suggest just bombing it in your mouth - the buzz will follow momentarily!

Cream Layer

1 cup heavy cream

1/3 cup sugar

3 envelopes unflavored gelatin

1 tbsp. vanilla-bean paste

1 cup vodka

Place cream, sugar and unflavored gelatin into pan, stir with whisk to combine.  Turn heat below pan to medium and whisk occasionally until gelatin is dissolved and mixture is beginning to steam.  Remove from heat and add vodka and vanilla-bean paste – stirring to combine.  Pour into a liquid measuring cup and fill mold half full, until the 'faceted edge' on the mold.    Place into the refrigerator and allow to chill for 20 minutes.

Blue Layer

1 cup water

2 envelopes unflavored gelatin

1-3 oz box Berry Blue jello

1 cup vodka 

Place water and unflavored gelatin into pan, stir with whisk to combine.  Turn heat below pan to medium and whisk occasionally until gelatin is dissolved and mixture is beginning to steam.  Remove from heat and add vodka and flavored jello – stirring to combine.  Using a tablespoon measurer, fill almost full and pour into each well of the mold.  Place into the refrigerator and allow to chill for at least six hours.

Remove from refrigerator and with the mold right-side up, gently squeeze the molds with your fingers to assist them in releasing.  It probably takes a minute to coax each jello shot out of it's mold, but it will eventually slide out effortlessly.  

Fill each glass with Kinky Liqueur and enjoy the explosion!

Italian Protein Salad

This is a great salad all year round, yet I enjoy it more during the warmer months since it gives me additional protein without having to heat up the stove.  I cook the wheatberries in my Cuisinart Pressure Cooker since they  40 minutes total to cook and I can assemble the salad while that is busy cooking.  The shelled edamame you can buy at virtually any grocery store now, found in the frozen food aisle.  Each serving provides roughly 16g of protein!

Wheatberries:

Place 2 c. wheatberries into the bowl of your pressure cooker along with 6 c. water and 2 tbsp. olive oil.  Replace the cover on top and turn to seal, making sure the pressure valve is set to pressure.  Turn onto high pressure and set the timer for 30 minutes, then hit start.  After the berries are done cooking, do not depressurize it just yet - allow it to continue to cook for 10 more minutes, then you can depressurize it.  When it is done, drain the wheatberries, rinse with cold water and add to the remaining ingredients to complete the salad.

12 oz. bag, frozen shelled edamame, thawed
1 bunch scallions, chopped
4 cloves garlic, minced
2 carrots, halved and sliced
1 cucumber, havled, de-seeded and sliced
1 red bell pepper, chopped
1 c. cottage cheese
1-0.3 oz. jar of Italian Seasoning
1/2 c. cider vinegar
2 tsp. salt
1 tsp. fresh, cracked pepper
1/2 c. mayo

Add all of the ingredients into a large bowl and stir to combine, adding the wheatberries when they are done.  Place into a sealed container and allow to set overnight for the flavors to develop.  Enjoy!

Rainbow Jello Shots

What a fun, easy and quick 'drink' for your next party - these can even be done minus the alcohol for a kids party.  

Kinky Cherries

Pit 48 cherries, leaving stems in tact and place into a sealable storage container, filling with Kinky Liqueur to cover.  Allow to soak for at leats 24-48 hours.

Prep your silicone pan by using a regular, unflavored baking spray to ensure easy release.  I used the Bouchon mold from Williams-Sonoma.  Place mold onto a baking sheet for easy transport back and forth to the refrigerator.

Blue Layer

1 cup water

2 envelopes unflavored gelatin

1-3 oz box Berry Blue jello

1 cup vodka 

Place water and unflavored gelatin into pan, stir with whisk to combine.  Turn heat below pan to medium and whisk occasionally until gelatin is dissolved and mixture is beginning to steam.  Remove from heat and add vodka and flavored jello – stirring to combine.  Using a tablespoon measurer, fill almost full and pour into each well of the mold.  Place into the refrigerator and allow to chill for 30 minutes.

Remove and add a cherry to each well, assuring that a stem is protruding from the well – this is what you will use to pull and remove the stem from the cherry before consuming.  It does not need to be perfectly centered.

Yellow Layer

1 cup water

2 envelopes unflavored gelatin

1-3 oz box Lemon jello

1 cup vodka

Place water and unflavored gelatin into pan, stir with whisk to combine.  Turn heat below pan to medium and whisk occasionally until gelatin is dissolved and mixture is beginning to steam.  Remove from heat and add vodka and flavored jello – stirring to combine.  Using a tablespoon measurer, fill almost full and pour into each well of the mold.  Place into the refrigerator and allow to chill for 30 minutes.

Red Layer

1 cup water

2 envelopes unflavored gelatin

1- 3 oz box Cherry Jello

1 cup vodka

Place water and unflavored gelatin into pan, stir with whisk to combine.  Turn heat below pan to medium and whisk occasionally until gelatin is dissolved and mixture is beginning to steam.  Remove from heat and add vodka and flavored jello – stirring to combine.  Using a tablespoon measurer, fill almost full and pour into each well of the mold.  Place into the refrigerator and allow to chill for 30 minutes.  You can let these set overnight as well.  To unmold, gently push the bottom of the mold up forcing the shooter out.

Brown Sugar-Dijon Mustard, Garlic-Bread Crumb Crust Ham with Madeira Sauce

The only thing laborious about this showstopper is the time you have to wait until you can devour it.  As I sit here typing up the recipe my home is filled with the most amazing aroma - nothing compares to home and the reminder of the many hams my grandma used to make.  This ham is a take on the cooking method where you coat the meat in a bread crumb crust which gives it crunch.  Below the crumb crust is yet another crust all its' own of brown sugar and Dijon mustard which laid claim to the hams exterior an hour beforehand.  Drizzled with a delicious Madeira wine sauce, I'm simply moving on to making a version of croque madame using this ham and camembert cheese.  I baked this in a Lodge Deep Skillet since I knew I was going to need to reduce the cooking liquid after in order to create the sauce to drizzle over the ham.  You can easily use any kind of roasting pan that is safe to put on the stovetop.

1 9-10 lb. spiral-sliced ham
1 c. water
1 lb. brown sugar
1/2 c. Dijon mustard
1/3 c. olive oil
8 tbsp unsalted butter
4 c. Progresso Garlic & Herb bread crumbs
2 tsp. salt
2 c. Madeira - I use Rainwater Madeira (cook with what you drink)
4 tbsp. unsalted butter

Place ham with cut section down into the bottom of the pan.  Pour water over ham and then score the outside of the ham on the diagonal, criss-crossing and slightly into the meat.  This will cause the ham to lift apart during the first leg of cooking and create areas to then slather the brown sugar, mustard glaze.

Place into an oven that has been preheated to 300 degrees and cook for two hours.  While the ham is cooking, mix together the brown sugar and Dijon mustard with a fork until it becomes a thick paste.  In a pan over medium heat, melt the olive oil and butter, then add bread crumbs stirring regularly for five minutes.  Mixture should resemble graham cracker crumb crust consistency, add salt.  Remove from heat and stir for another 1-2 minutes until the pan has began to cool down.

Remove ham after two hours and using a silicone spatula in 2-3 tbsp-size scoops, apply half of the brown sugar-Dijon glaze making sure to get it into all the nooks and crannies.  Adjust oven temperature to 350 degrees, place ham back into oven and cook for another hour.

Remove ham again and adjust oven temperature up to 400 degrees.  Place a piece of parchment or wax paper over the platter you plan to serve the ham on.  Lift ham out of pan using lifting forks and place onto parchment-lined platter.  Pour roasting liquid into bowl and set aside.  Place ham back into pan and using your silicone spatula again, apply the other half of the glaze in the same manner.  Then using your hands, pack the breadcrumbs around the ham.   Place back into the oven and bake for 20 more minutes.  Remove from oven, and place ham on a platter to rest while you make the sauce.  Wipe pan clean with a paper towel to remove most of the crust debris.  Add reserved pan juices and Madeira wine to pan and bring to medium boil, cooking until sauce has reduce to roughly 2 cups, whick in butter to create sauce.  Serve sauce alongside ham.

Landyn's Barbacoa Tacos

This is a new comfort food idea for you, talk about dummied-down cooking.  My Cuisinart slow cooker makes light work of this dish, the only thing left is to saute up the vegetables at the end, slice some limes and crumble up your queso fresco - you are ready for a fantastic fiesta or day of grazing.  I suggest you make the barbacoa the day before just to give yourself a little extra time and not stress out.   I used dried cilantro as fresh cilantro tastes like soap to me, where I can use dried and not have that issue.   This recipe comes from my friend Landyn, which I adapted somewhat to suit my style of cooking - I hope she enjoys it.

Place 5-6 lbs. well-marbled beef roast in a 6 qt. slow cooker.

In a food processor or blender, process until pureed:

1 can chipotle peppers in adobo sauce
1/4 c. dried cilantro
1 red onion, chopped
1 head garlic
1 tbsp. salt
4 limes, juiced
1/4 c. vinegar

Pour over beef and add 4 c. beef stock, cover and let cook for 10 hours (should cover how long you are gone at work).  Remove the beef and place into a bowl to cool so you can shred it with your fingers when cool.  Pour liquid into a wide-mouthed sauce pan (so the liquid can reduce easily), bring to a medium boil and allow to reduce for one hour.  Shred meat and place back into slow cooker - when liquid has reduced for an hour, pour back over meat, cover and place on warm.

In a saute pan over medium heat place
2 tbsp. olive oil
1 red onion, 1/2" slice
1/2 red pepper, 1/2" slice
1/2 orange pepper, 1/2" slice
1/2 yellow pepper, 1/2' slice

Saute until onion and peppers soften, roughly 5-7 minutes. Serve on top of barbacoa along with crumbled queso fresco and a little fresh lime juice.

Lemon Meringue Mille Crepe Cake

Spring is here and as usual the taste of lemon is biting at my heels to come in the kitchen.  I infused two classic desserts together to create a showstopper for any Spring or Summer gathering.   With lemon meringue pie on the mind, I was inspired by the French cake mille crêpe, which made of many crêpe layers. The word mille means "a thousand", implying the many layers of crêpe.  Lemon curd is nestled in between the crêpe layers then topped with meringue.  This recipe will take you a few days to complete due to the fact that you need to make the lemon curd one day and allow it to set up and another day for the assembled dessert to set up - not doing this will ensure your cake disaster.  What makes this curd recipe a little different is I added unflavored gelatin to the recipe so it would thicken and make the dessert layers stable enough to cut and serve.


Lemon Curd
1 package unflavored gelatin
1 1/4 c. fresh lemon juice + zest of two lemons
1 1/2 c. sugar
6 whole eggs + 9 egg yolks
10 tbsp. cold unsalted butter, sliced

In a small bowl combine the package of unflavored gelatin and 1/2 c. lemon juice - set aside.  In a 3-4 qt. sauce pan over medium heat add the remaining lemon juice, zest, sugar and eggs stirring with a whisk until mixture comes to a boil and thickens.  Add gelatin mixture and whisk for one minute.  Remove from stove and whisk butter slices in a few at a time, adding more until each batch melts.  Cover and refrigerate overnight to ensure it fully sets up,  If you do not do this, the curd will be too loose and your crêpes may slide of kilter.


Crepes
8 tbsp. unsalted butter, melted
3 c. whole milk
6 eggs
1/2 c. sugar
1 1/2 c. flour


Whisk ingredients together, cover and chill for two hours. Chilling the batter simply helps the batter to handle better - if you do not have the time to chill it - that is fine.  I like the batter not being too runny.  A tip, or two - I use two crepe pans as it makes light work of what is a quick-cooking recipe.  The 8" deBuyer crepe pans available at Williams-Sonoma are extremely economical and they come with a wooden spatula which is tip #2.  After your crepe has cooked on the first side simply place the included spatula across the middle of the pan and tip the pan over.  The large amount of butter in crepe recipes act as a lubricant to keep the  from sticking.  The crêpe will fall onto the wooden spatula.  Simply turn the pan right side up back onto the stove and lay the uncooked crepe side back into the pan and finish cooking.


When making the crepes in succession like this, I place a piece of parchment paper on top of a cooling rack and then slide the crepes on top of the parchment, layering them as you continue to make more and more.  You may have a few casualties which is fine.  You will not use all of the crêpes, but almost all.  When you are done, let them cool to room temperature for roughly at least an hour before you begin to assemble.  You do not need to cover them as this will cause them to retain their heat.


Assembly:
Place a crepe onto a 8" cardboard round or directly onto the salver you choose to serve the dessert on.  Place roughly 1/3-1/2 c. of lemon curd on top of crêpe and gently spread around to even out (this does not need to be perfect).  Repeat by topping with another crêpe and more lemon curd until you run out of lemon curd.  Make sure to check your dessert after every 4-5 layers as they make slip/slide which will cause your dessert to be off center.  Simply take the last few layers in between your thumb and forefinger and gently tug to center them.


When finished, cover with plastic wrap and place in the refrigerator to chill overnight - this step is essential.


Meringue:
5 egg whites
1/2 c. sugar
1 tsp. white vinegar


Place ingredients into a mixer bowl fitted with the whip attachment, and whip until whites develop stiff peaks and are glossy.  


Remove cake from refrigerator and using a spatula, place meringue on top of cake - spreading it around to give it the usual peaks and valleys you see on a meringue dessert.  Finish meringue by browning using a kitchen torch - serve!

Pesto Egg Salad

Spring has sprung and lighter foods are on the menu.  You are going to L O V E this recipe, super easy and versatile.  You can use this on sandwiches, on crostini or with roasted garlic Triscuits.  Switch out the egg and use shredded chicken - yum.

1 dozen hard-boiled eggs, medium chopped
2/3 c. mayonnaise
1/3 c. sour cream
2 tbsp. Archer Farms Basil Pesto
2 large garlic cloves, minced
1/4 c. Archer Farms Shredded Parmesan Cheese
1/4 tsp. salt

Add all of the ingredients together in a bowl and gently stir together to combine.  Cover and refrigerate for at least six hours for the flavors to meld and salad to set up.  Enjoy!

Chorizo Tomato Skewer Bites

4 links smoked Chorizo sausage
1 pt. cherry tomatoes

Slice sausages into 1/2" coins.  Preheat oven to 400 degrees.  In a medium saute pan over medium heat drizzle olive oil.  When oil begins to shimmer place sausages in single row, frying for roughly 1-2 minutes until browned.  Flip over and skewer cherry tomato with the bottom of the tomato facing up into the now browned top of Chorizo sausage coin.  Place in oven and roast for five minutes - serve.

Mini Mac & Cheese Bites

1/2 lb. Archer Farm elbow macaroni
2 tbsp. unsalted butter
2 tbsp. AP flour
1 1/4 c. 1/2 & 1/2
8 oz. Archer Farms cheddar cheese blend
1/4 c. Archer Farms shredded Parmesan cheese
2 large egg yolks
1/2 tsp. smoked paprika
3/4 c. roasted garlic bread crumbs
1/4 c. butter, melted
1/4 c. Archer Farms shredded Parmesan cheese

Cook macaroni according to manufacturers directions.  Preheat oven to 425 degrees.  Prepare a mini-muffin pan by spraying it with Bak-klene.

In a 3-4 qt sauce pan melt 2 tbsp butter and add flour, whisking to make a roux.  Pour in 1/2 & 1/2, whisking until thickened, add cheddar and Parmesan cheese as well as egg yolks and paprika - whisking again to combine well.  Taste, seasoning with salt and pepper if desired.  Cover pan until macaroni is cooked, then gently stir in drained macaroni.

Using a 1/4 c. measuring scoop, pour into mini-muffin wells - you should get 24.  In a microwave-safe dish melt 1/4 c. butter and add roasted garlic bread crumbs, stirring with a fork to combine.  Sprinkle over tops of macaroni and cheese, followed by a sprinkling of Parmesan cheese.

Bake in oven for 20 minutes, then remove and allow to sit in pan for one hour to set up.  Gently remove mac & cheese muffins using a small spatula, butter knife or fork.  Set on platter and serve.

Fig & Olive Tapenade

2 - 7 oz packages Sun-Maid Mission figs, chopped
1 cup water
2 tablespoons olive oil
1/3 cup Archer Farms Balsamic vinegar
1 tbsp. fresh rosemary
1 tbsp.fresh thyme
1 teaspoon Hot Shot pepper/cayenne blend
1 1/2 cups chopped kalamata olives
4 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) packages Archer Farms cream cheese, room temperature

Combine figs and water in a saucepan over medium heat. Bring to a boil, reduce heat and simmer for five minutes. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.

Unwrap room temperature cream cheese block, and place on a serving platter. Spoon tapenade over cheese. Serve.

Moroccan Beef Stew

2 medium onions, sliced
4 garlic cloves, sliced
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp. ground tumeric
1 tbsp. paprika (I used smoked paprika)
1 tsp. cayenne
1 tsp. dried mint
1 tsp. ground black pepper
2 tsp. sea salt
1 tsp. ginger (ground or fresh in tube)
1 - 14. oz diced tomatoes
1 1/2  c. water
1 boneless chuck roast - 4-6 lbs.
1 - 14 oz. can chickpeas
1 lb carrots, peeled & cut into chunks
butternut squash, peeled & cut into chunks
2 cups couscous
1/4 cup honey

In a 5-6 qt. Dutch oven toss onions, garlic and all the spices together with the tomatoes and water - stir to combine.  Place roast in with mixture and cook covered on simmer for 3 hours.

Remove lid  and use a fork to test the done-ness by placing fork into roast and twisting - meat should easily pull away.  If not, place cover back on and simmer for another half hour - then test again.  Once meat is done, remove from Dutch oven and place onto plate and tent with foil to allow to rest.

Add chickpeas, carrots, squash and honey to pot and place pot onto stovetop to cook uncovered for 15-20 minutes, until vegetables are fork tender.  Remove from heat and season with salt and pepper to taste.  Take roast and pull into large chunks, placing it back into pot to marry with sauce and vegetables.  Set aside.

Prepare couscous according to directions.  When done, mound into large, shallow serving bowl or platter.  Spoon meat and vegetables on top followed by some of the liquid.  Place remaining liquid into a pitcher and serve alongside to pour over individual servings.

Caesar Salad Dip Deconstructed

I love Caeser salad with its' delicious dressing and crunchy accountrements, so why not deconstruct it and make an appetizer out of it.  I placed these in some simple glasses and this dip was a big hit.  I sliced the rustic bread on the bias, drizzled it with garlic oil and baked them off in the oven.  I hope this inspires you to look at food in different ways and create your own recipes - just remember to share them with me!

1 cup mayonnaise

1 cup sour cream

1 cup grated, fresh Parmesan

1 tbsp. anchovy paste

1 tsp. lemon juice

2 garlic cloves, minced

1/2 tsp. pepper

Mix ingredients together and let chill for at least three hours for flavors to meld.  Serve in a glass with other accoutrements - Romaine hearts, cherry tomatoes and rustic-garlic bread.