Lindsey's Sweet Potatoes

 

I adore sweet potatoes. They are wonderful simply baked, mashed up in a casserole, or, as in this recipe, roasted with lots of other yummy goodies.  It seems that many people only eat these wonderful gems during the holidays.  I can't figure this out.  Yes, they always are on my holiday table, but I eat them year round.  They are loaded with tons of vitamins, minerals and fiber.  They are even low on the glycemic index!  Most importantly to me, they are super delicious and don't taste the least bit healthy!!!  This photo may look familiar.  You may have seen a preview of it on my last post.  My daughter created this recipe to go with the Beef Wellington we had for Christmas dinner.  Enjoy!!

Lindsey's Roasted Sweet Potatoes    


2 pounds sweet potatoes- peeled and cubed
1/4 cup butter-melted
1/4 cup maple syrup
1/4 cup brown sugar-packed
1/4 cup dried cranberries
1/2 cup pecans- coarsely chopped
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1.  Preheat oven to 425 degrees.

2. In a large bowl, combine all ingredients.

3. Pour ingredients out onto a large rimmed baking sheet so that they fit in a single layer.

4. Roast sweet potatoes to desired softness, about 15-25 minutes, depending on preference.  Enjoy!!!

 

Beef Wellington

This is a delicious dinner that is perfect for a special occasion.  The great news is that it's not terribly difficult to make.  Yeah !!!  The most important thing, in making this show stopping dish, is to plan ahead. I like to think of the preparations in basic stages for time management. (Not my strongest suit!  I need a plan!)

• Stage 1 is to brown and chill the tenderloin for 1 hour 

• Stage 2 is to prepare the mushroom mixture, thaw the frozen puff pastry, wrap it up!

• Stage 3 chill the assembled Beef Wellington for 2 hours or overnight
  

Anyway, give this recipe a try.  It's soooo delicious.  This is what we have for our traditional Christmas dinner.  I've also made it for dinner parties and it's always a hit!  It would be fabulous for New Years Eve dinner.  This is way up there on the YUM scale.  Seriously!!!

BEEF WELLINGTON adapted from Martha Stewart

1 2 1/2 to 3-pound beef tenderloin, trimmed of excess fat
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter
1 small onion, finely chopped
1 pound cremini mushrooms, stems removed, finely chopped
3/4 cup dry sherry
All-purpose flour, for dusting
1 pound frozen puff pastry, (comes in two sheets) thawed, plus more for garnish if desired
1/4 pound (4 ounces) pate (I like Marcel Henri)
1 large egg, lightly beaten
Sea salt, or coarse salt, for sprinkling (optional)

Directions

1. Tie tenderloin with kitchen twine in 1-inch increments to form an even piece, so it will hold its shape during cooking. (Your butcher can do this for you.)
2. Heat a large cast-iron or heavy skillet over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper. Sear tenderloin until well browned on all surfaces, about 1 1/2 minutes on each side, including ends.
3. Transfer tenderloin to a cutting board with a drainage well; let rest until cool. Cut and remove the kitchen twine, and chill tenderloin until ready to assemble and beef is cold, at least 1 hour or overnight.
4. In another large skillet, heat butter over medium heat. Add onion; cook until it softens, about 4 minutes. Add mushrooms; season with remaining teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until they are tender and liquid is released and evaporates, 8 to 10 minutes. Add sherry; cook until mixture is dry, about 4 minutes more. Cool at room temperature or in the refrigerator for up to a day.
5. On a lightly floured surface, roll the puff pastry into a rectangle 1/4 inch thick and big enough to enclose the beef. If using store-bought pastry, it may be necessary to lay out 2 pieces, overlapping, and roll them out into one piece. Spread the top of the tenderloin evenly with half the mousse, and spread half of the mushrooms evenly over the top.
6. Carefully invert coated tenderloin into middle of puff pastry, mushroom-side down. Spread another layer of mousse on top and sides of tenderloin. Spread remaining mushrooms over top. Fold up long sides of dough to enclose tenderloin, brushing edges with beaten egg to seal. Trim ends if necessary, then fold up, and seal. Carefully transfer tenderloin, seam side down, to a baking sheet, and chill at least 2 hours or overnight. Roll out any extra dough, cut into holly or other shapes if desired, and chill on baking sheet with beef.
7. Preheat the oven to 425 degrees. Place a baking sheet on the middle rack in the oven until hot, about 15 minutes. Decorate top of pastry with shaped cutouts if desired; brush with beaten egg. Make 2 to 3 slits in pastry for venting steam. Sprinkle with sea or coarse salt if desired. Carefully transfer beef Wellington to preheated baking sheet. Bake until pastry is golden brown and beef registers 120 degrees.to 130 degrees.on an instant-read thermometer for rare, 130 degrees.to 135 degrees.for medium rare, 35 to 50 minutes. Cover pastry with foil if it gets too brown while cooking. Let rest on a cutting board 10 minutes before slicing.  Enjoy!

Yugoslavian Christmas Cookies

This is an unusual and incredibly sublime cookie.  I had these for the first time over ten years ago at a neighborhood Christmas cookie swap.  When I took my first bite, I remember, I almost swooned!  I loved that they were so unusual.  The crunchy nut and meringue topping over the berry shortbread crust was divine.  But there was something else.... something I couldn't put my taste buds on!  I found out later, when my sweet neighbor Linnell gave me the recipe.  It was the clean, crisp addition of lemon extract.  That little addition took these cookies from delicious to, in my ever so almost humble opinion,  sublime.  I hope you give these a try.  They're great all year round, btw!

Yugoslavian Christmas Cookies    


1/2 pound butter-softened
1/2 cup sugar
1 egg yolk
1/2 teaspoon salt
2 1/2 cups flour
4 egg whites
1 cup sugar
3/4 cup ground walnuts
1 teaspoon lemon extract
1 cup blackberry jelly (or your choice)
1/4 cup walnuts-chopped

1. Preheat oven to 350 degrees.

2. Cream butter and sugar together thoroughly; add egg yolk and salt and combine.  Add flour and combine.  Pat mixture into a 9X13 inch pan.

3. Beat egg whites until stiff.  Gradually add 1 cup sugar.  Continue to beat until you reach a meringue consistency.  Gently fold in ground walnuts and lemon extract.

4. Spread jelly over dough mixture in pan.

5. Swirl meringue over jelly.  Sprinkle with chopped walnuts.

6. Bake for about 40 minutes.

Goan Chicken

This is wonderful Thai inspired chicken dish that makes what I call a perfect family dinner.  It is marinated and infused with wonderful flavors of delicious herbs, garlic and ginger.  It is then braised in golden rum.  Yuuummm!   All done in one pot.  It is from Molly Stevens fabulous book All About Braising.  This book is, as I'm sure you know,  is very highly critically acclaimed and one that should be on everyone's cookbook shelf.  Give this dish a try.  It's like a mini vacation at the dinner table!  Enjoy.

Goan Chicken by Molly Stevens

8 bone-in chicken thighs ( about 3 pounds )

Marinade:

1/3 cup loosely packed cilantro leaves- coarsely chopped
1/4 cup fresh mint leaves-coarsely chopped
2 tablespoons fresh ginger-minced
1 jalapeno-seeded and minced
2 cloves garlic-minced
1/2 teaspoon coarse salt
3 tablespoons olive oil (divided)


Braising Liquid:

1/4 cup golden or amber rum (not dark)
3/4 cup chicken stock

3 tablespoons heavy cream
freshly ground black pepper
salt to taste

1. If thighs have skin on it, remove.  Remove any large deposits of fat.  Rinse chicken and dry completely with paper towels.

2. Combine first 6 marinade ingredients and 1 tablespoon olive oil in a 1 gallon zip top bag and add chicken.  Refrigerate for 24 hours.

3. Remove chicken from the marinade, scrapping each piece clean with a rubber spatula, without being to fastidious.  Return the herbs you scrap off to the marinade, and reserve the marinade.

4. Heat the remaining 2 tablespoons olive oil in a large heavy skillet or shallow braising pan over medium heat.  Without wiping or drying the chicken, add them to the skillet.  Sear undisturbed until the chicken loses its raw appearance and develops a shiny brown crust on the first side, about 4 minutes.  Turn chicken and brown the other side for another 4 minutes or so.  With tongs, transfer the chicken to a platter large enough to catch all the juices.

5. Add rum to pan and deglaze over medium-high heat.  Stir in the reserved marinade, and boil, stirring to dislodge and dissolve any browned bits cooked onto the bottom of the pan, until the rum is reduced to a tablespoon or two, about 3 minutes.  Add the stock and bring to a simmer.

6. Return the chicken to the skillet along with any juices they released while resting.  Cover, reduce the heat to low, and braise gently, checking to make sure the liquid is not simmering too turbulently.  Turn thighs over after 15 minutes of quiet simmering.  Continue cooking until chicken is tender and there are no signs of pink remaining, a total of about 30 minutes.

7. Transfer the chicken to a serving dish to catch the juices, and cover loosely with foil to keep warm.  Increase heat to medium-high and boil to reduce the cooking liquid and to concentrate its flavor, about 5 minutes.  Add the cream, return to a boil, and boil until the sauce is thick enough to coat the back of a spoon, another 3-5 minutes.  Taste for salt and pepper.  Pour over the chicken and serve.

Snickerdoodles

 Snickerdoodles happen to be one of my favorite cookies.  I am very particular about how I like them.  I want them soft and chewy and a bit of what others might call, under baked.  I love them all year long but, if they don't make an appearance on my Christmas cookie plate, then all is not right with my world!  I think, to date,  for this years Christmas cookies, I've baked about 6 batches.  The problem is everyone keeps eating them (mostly me-they make the best breakfast with a hot cup of tea!)  so there will need to be a few more batches baked.  This recipe is from my 1976 copy of Betty Crocker.  I've tried other recipes but they have never been as good.  This recipe seems to have a lower flour to butter/shortening ratio so they remain soft and chewy instead of dry.  They are also baked at a relatively high temperature for a short period of time which enhances their fabulous texture.  The only thing that I do differently than good ol Betty is that I use my favorite oxo large cookie scoop.  This produces a bigger and thicker cookie which ultimately makes a chewier cookie because I don't change the baking time.  It all comes together perfectly in my cookie world!

Snickerdoodles

1/2 cup butter-softened

1/2 cup butter flavored shortening

1 1/2 cups sugar

2 eggs

2 3/4 cups all- purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons sugar

2 teaspoons cinnamon

Directions:

1. Preheat oven to 400 degrees.

2. Mix thoroughly butter, shortening, 1 1/2 cups sugar and the eggs.  Blend in flour, cream of tartar, baking soda and salt.  Shape cookies by using a large cookie scoop, leveled off and rolling into balls.

3. In a small bowl mix 2 tablespoons sugar and cinnamon; roll balls in mixture.  Place 6 unflattened balls on a silpat lined large cookie sheet and bake 10 minutes.  Allow to cool slightly on sheet and remove to baking rack.  Major yum!

Intense Chocolate Cookies

Well , one thing I've gotta say for Nigella Lawson is , she does chocolate right!  This is the second chocolate recipe of hers I've made and it was way yummed out! The first chocolate recipe I made was her Triple Chocolate Brownies and you can find that recipe here.  This cookie is sooo great!  I am so happy I made it and it will Definitely be making a repeat performance-often!  Anyway, the most difficult part of this recipe was translating that  England English ( Nigella's native tongue ) into' honest to goodness, real American  English! ( He he he! )  Why, in heavens name, do they call simple baking soda -bicarbonate of soda?  Caster sugar?  Well, even a gauche American like , moi, understands that it refers to super fine sugar.  For heaven sakes, in this recipe, honest to goodness, plain ol sugar, will do just fine!  This is the first recipe that I actually weighed my ingredients, per the recipe.  As I did so, I thought, Alton Brown would be soooo proud!  Anyhoo, this is a great chocolate-y experience in cookie form.  I hope you give it a try.  Enjoy!


Intense Chocolate Cookies-  by Nigella Lawson

Ingredients:
4 ounces dark chocolate
5 1/4 ounces all-purpose flour
1 ounces cocoa-sifted to remove lumps
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces ( 1 stick ) unsalted butter-softened
2 1/2 ounces brown sugar
2 ounces sugar
1 teaspoon vanilla extract
1 egg
12 1/4 ounces semisweet chocolate chips

Directions:

1. Preheat oven to 325 degrees.
2. In a double boiler, set over simmering water, melt the 4 ounces of chocolate.
3. In a large bowl, add flour, cocoa, baking soda and salt.  Whisk together.
4. In another bowl, cream the softened butter and both the sugars until light and fluffy.  Add the melted chocolate and stir well.  Beat in the egg and vanilla.  Then fold in the chocolate chips
5. Scoop out 12 equal portions of  the dough and place on a silpat  lined baking sheet.  Do not flatten dough scoops.  They will flatten and spread as they bake. ( I placed 6 globs per baking sheet. )
6. Bake 18 minutes or until tester inserted into center of cookie comes out semi-clean and not overly wet with batter.
7. Allow to cool for 4-5 minutes, then transfer cookies to a cooling rack. YUM

Sticky Chicky

There is nothing I like better than spending all day in the kitchen baking or cooking .  Thing is, that's not always feasible.  That thing we call life gets in the way of my cooking!!  When that happens I still want something for dinner that is delicious but quick and easy to make.  This is one of those recipes that is perfect for just such an occasion.  This dish has a wonderful Asian flavor that everyone will enjoy.  The whole kit and kaboodle can be fixed in less than an 45 minutes.  I like to serve it with jasmine rice and steamed broccoli.  This is one the whole family loves and you're the only one who has to know it's a snap to make.  And, for heaven sakes,who isn't busy and in need of something quick for dinner especially this time of the year?!   Enjoy!

Sticky Chicky

1/2 cup dark brown sugar
2 tablespoons fish sauce
1/3 cup water
3 tablespoons rice vinegar
1/4 low sodium soy sauce **note**
1 tablespoon fresh ginger-minced
1 clove garlic-minced
1/2 teaspoon black pepper
1/4 teaspoon crushed red chili flakes
1 tablespoon vegetable oil
6 scallions-divided-3 thinly sliced and 3 sliced in 1 inch pieces on a diagonal
8 chicken thighs (bone in or boneless)-skin and fat removed
1 teaspoon sesame seeds

Directions:

1. In a small bowl whisk together the first 9 ingredients.

2. In a large nonstick skillet heat oil over medium heat.  Add the 3 thinly sliced scallions and cook until soft.  Add the thighs and brown sugar mixture.  Over high heat bring mixture to a boil.  Reduce heat to low and simmer, turning thighs occasionally, until cooked through, 25 to 30 minutes.

3. Remove thighs to a platter and set aside.  Heat sauce on high until sauce is thickened.  Serve chicken with sauce.

**note** I hardly ever use low sodium soy sauce but it's really best to use it in this dish.

Cranberry Bar Cookies

Well here's a new one for the holiday cookie tray!  Well, anyway it's a new one for me.  This gem was originally written to have a blueberry filling.  I made it that way a couple of times this summer and the whole fam really loved it.  I thought it would really be great for Christmas with a cranberry filling and, Viola!!!  There are few things I want to mention about this cookie before you make it.  One, its okay, if when, you spoon on the top layer, it has a few holes and or the filling is peeking through.  Remember, the cakey topping will expand and fluff out.  So  the bigger holes will shrink up a lot.   I think the cookie is prettier when you see a bit of the filling in the finished product.  Second, I spooned the glaze into a sandwich zip top bag and cute off a tiny corner.  If you squeeze the bag firmly while applying the glaze you get a cute squiggle that I totally dig!  I hope you try this one for Christmas.  If you do let me know how you like it!  Enjoy!

Cranberry Bar Cookies

COOKIE:
1 cup butter-softened
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

FILLING:
2 cups whole cranberries
1/4 cup Grand Marnier
1/2 tea cinnamon
1/4 tea nutmeg
3 tablespoons sugar

GLAZE:
1 1/4 cups confectioners' sugar
2 tablespoons lemon juice
1 tablespoon butter-melted

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, cream together butter and sugar for 3 minutes.  Add eggs, one at a time beating well after each addition.  Beat in vanilla.  Add baking powder, salt and one cup of flour and beat until incorporated.  Add the rest of the flour, one cup at a time beating after each addition until incorporated.  Set aside.

3. In a medium bowl, mix all filling ingredients until well combined.

4. Spread half the batter in a greased 15x10 baking pan.  Spread filling evenly over batter.  Drop the remaining batter by the spoonful over the top and spread out.

5. Bake for 40-45 minutes or until golden brown.  Meanwhile, make the glaze.  In a small bowl, combine all glaze ingredients until smooth.  After cookies are cooled, pipe on glaze.  Enjoy!

Pigs in Blankets

Pigs in Blankets

This is a recipe I tried for the great cooking club I belong to IHCC.  I have to say I absolutely love appetizers and bar food.  When the category of choice was Goddess goodies this recipe sang to the goddess in me!  I had some wonderful friends, Greg and Mindy, in from out of town to try these out. Well, I was really happy to try a new appetizer recipe.  I'm always  looking for new appetizers.  I have to be honest here. The consensus was that these were good.  Not great, not anything to write home about!  These probably won't make a repeat performance.  Sorry Nigella.

Recipe can be found at this link at Food Network.

Italian Wedding Soup

I know I have told you all before how much I love soup.  I'm sorry.  I have to say it again. I LOOOOOVVVEE soup.  Chunky, thick, hearty bowls of deliciousness.  My soul warms with every spoonful of this yummy soup.  This is another one of my favorites.  Leave it to the Italians to have so many types of incredible soup.  This takes a bit more time to prepare but your efforts will be well rewarded.  My recipe will have you thinking that you are channeling an Italian grandmother you didn't even know you had!  Let me know if you give it a try.  Enjoy!!!


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Italian Wedding Soup

2 tablespoons olive oil
1 cup onion-chopped
1/2 cup celery-diced
1cup carrots-diced
1 tablespoon garlic-minced
1 teaspoon rosemary-finely chopped
1/4 teaspoon red pepper flakes
1/2 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

8 cups chicken broth **see note**
Prepared meatballs-recipe follows
1/2 chicken-cooked and shredded
2-15 ounce cans cannellini beans-drained and rinsed
2 cups fresh Kale-chopped
1/4 cup fresh basil julienned
1 cup dried pasta-small shape 

2 eggs

Meatballs

1/4 pound ground chuck
1/4 pound ground pork
1/4 cup Italian seasoned bread crumbs
1/4 cup Parmesan-grated
1/4 cup whole milk
1/4 cup fresh basil-chopped
1/2 tablespoon grated onion
2 cloves garlic-minced
1 teaspoon salt
pinch nutmeg

Directions:

1. In a large soup pot, saute onions, carrots and celery until soft.  Add garlic and saute for 2-3 minutes.  Add red pepper flakes, dried oregano, fresh rosemary, salt and black pepper.  Add chicken stock and simmer on low.  Meanwhile make the meatballs.

2. Stir together all ingredient except meat until well combined.  Add meat to mixture.  Form meatballs into the size of small cherries.  These meatballs are SUPER flavorful and if they are too big they overwhelm the soup.

3. Add the meatballs to soup and simmer for 15 minutes.  Add shredded chicken, beans, kale and basil and cook until greens are cooked.  Add cooked pasta and cook until heated through.

4. In a separate small bowl, whisk eggs.  Add about 2 cups of hot soup to bowl, while continuing to whisk.  Add egg mixture to soup and stir to incorporate.  Garnish soup, if desired, with shredded Parmesan and serve.  ENJOY!!!

**note**  I made my own chicken broth by simmering a whole chicken and adding 2 whole cloves of garlic sliced in half, 1/4 teaspoon whole black peppercorns, 1 sliced onion, 1/2 cup basil, and 1 teaspoon salt simmered for about 1 hour or until chicken is falling off the bone.  I then split the chicken in 1/2 and used half of a chicken in this soup and reserved the other 1/2 for another purpose.

It's all about the Joe Joe's!

So, tonight I'm making Italian wedding soup.  Last night, I made homemade chicken broth, for this incredible soup.  I 'm getting a late start on dinner tonight and realized I'll never get it done and posted tonight.  So I'm going to post a favorite find today.  Trader Joe's Dark Chocolate Peppermint Joe Joe's.  OMG!  These are out of this world!  They are like Mystic Mints only hugely better.  They are a chocolate sandwich cookie covered in wonderful dark chocolate.  Then they are topped with crushed peppermint candies.  No I'm not joking!  You read me right!  They are super yummy.  Mystic what...  Say it for me Joe Joe's!  Joe Joe's!  Joe Joe's!  Gosh I  hope you have a Trader Joe's market near you.