Sweet Potato Shepherd's Pie Recipe

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This recipe is our version of the traditional shepherd’s pie. Instead of mashed potatoes, we use the less-starchy Sweet Potato Mash. We’ve also upped the veggie factor significantly and made sure not to overcook them. This is a delicious meal for a cold winter’s night – hearty and warming.

Ingredients:
1 tspn ghee
1/2 red onion, small diced (approximately 1/2 cup)
1/2 tspn sea salt
2 celery sticks, small diced (approximately 1/2 cup)
1/4 tspn chili powder
1 tspn paprika
2 tbsp thyme
1 pound ground grass-fed beef or ground turkey
1 cup chopped (into 1/2 inch pieces) green beans
1 14.5oz. can of no-sodium diced tomatoes
Sweet Potato Mash

Preparation:

1. Heat the ghee in a large skillet over medium heat. Sauté the onion with the salt for 2 minutes until just translucent. Add celery, chili powder, paprika, thyme, and mix well. Add the ground beef and stir to mix. Chop the green beans and add them to the meat as it cooks. Add tomatoes and mix well. Cook for 3 to 4 minutes.
2. Spread the meat mixture into and 8 inch by 8 inch pan. Using a spatula, press down so that there are no air bubbles. Spread the sweet potato mash on top of the meat mixture, using the spatula to smooth out the top.
3. Turn on the broiler to high and cook pie for 5 to 7 minutes, until top is a nice shade of brown. Remove from the oven and let cool for a few minutes before slicing and serving warm.

Makes 6 servings

Recipe courtesy of the Naked Foods Cookbook by Margaret Floyd and James Barry

Scotland [ print this recipe for Sweet Potato Shepherd's Pie ]

Prosciutto Cheese Puffs

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Salty and cheesy, with a fiery bite. Beautiful!  If you're serving any gluten-sensitive individuals, use gluten-free flour such as brown rice flour.

Ingredients:
2 tbsp unsalted butter
4 tbsp whole wheat flour
3/4 cup low-fat milk
4 large eggs, separated
3 ounces finely chopped prosciutto
2 serrano or jalapeño peppers, seeded and finely chopped
3/4 cup shredded sharp cheddar cheese (about 3 oz.)
1 tbsp grainy or Dijon mustard
1/2 tspn salt
1/4 tspn pepper

Preparation:

1. Grease 12 mini-muffin cups with butter and sprinkle flour into each.  Tap out any excess flour.
2. In a medium saucepan, melt the butter over medium-high heat.  Add the flour and cook, whisking constantly, until the mixture is lightly golden, about 2 minutes.  (you're fundamentally making a roux.)
3. Whisk in the milk, remove the pan from the heat, and stir in the egg yolks, prosciutto, jalapeño or serrano peppers, cheddar cheese, mustard, salt, and pepper.  The mixture will be thick.  Let cool to about room temperature.
4. Preheat the oven to 400 degrees Fahrenheit.
5. In a medium bowl with a whisk or an electric mixer on medium speed, beat the egg whites until soft peaks form.
6. Stir one-quarter of the egg whites into the prosciutto mixture, then gently fold in the remaining egg whites. 
7. Divide the mixture among the prepared muffin cups and bake until puffed and set, about 10 minutes.
8. Let cool for 5 minutes before unmolding.  They will fall upon cooling. 

 Serves 6 to 12

Recipe courtesy of Muffin Tin Chef by Matt Kadey

Italy [ print this recipe for Prosciutto Cheese Puffs ]

Black-Eyed Susan Recipe

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Drinks of the Triple Crown
The second jewel in the triple crown, The Preakness, is being run tomorrow in Baltimore, Maryland. The race was first run in 1873 and was won by a horse named Survivor. The signature drink at the Preakness Stakes at Pimlico Race Course is the Black-Eyed Susan and is named after Maryland's state flower. In recent years, this drink has been made with Bourbon instead of rum due to the influence of corporate sponsors like Early Times Whiskey. However, the Black-Eyed Susan recipe listed below is an older version of the drink that existed prior to the scourge of corporate advertising.

Ingredients:
1 shot Cointreau
1 shot white rum
1 shot vodka
1 6oz. can of pineapple juice
3/4 cup orange juice
crushed ice
lime (for garnish)

Preparation:

1. Mix all the ingredients together in a shaker.
2. Shake until your arm hurts.
3. Pour the mixture into a cocktail glass and garnish with a lime.

Related posts:
Kentucky Derby - Mint Julep
The Belmont Stakes - Belmont Breeze
Maryland Steamed Blue Crabs

United States Maryland

Four Seasons Pizza Recipe

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This pizza, with separate "compartments" of toppings, is very popular in European pizzerias, and deserves more exposure here in the States.  It has something for everyone.

Ingredients:
Olive oil for the pan
Pizza dough (this recipe makes 4 crusts. You will need 2 for this recipe)
1 cup your favorite pizza sauce
4 tbsp freshly grated Parmigiano-Reggiano cheese
8 oz. fresh mozzarella cheese, cut into thin rounds, or use shredded processed mozzarella
2/3 cup coarsely chopped artichoke hearts, patted dry with paper towel
2/3 cup pitted and coarsely chopped black olives
1 cup thinly sliced mushrooms
2 oz. paper-thin slices of prosciutto

Preparation:

1. Prepare an outdoor grill for direct cooking over medium heat (350 degrees Fahrenheit).  Lightly oil a 14-inch perforated pizza pan.
2. Place the pizza dough on the pan and grill, with the lid closed as much as possible, until the underside is heated, about 1 minute.  Flip the dough on the pan and heat the opposite side, about 1 to 2 minutes longer.  Flip again and spread about 1/2 cup of pizza sauce on th dough.  Sprinkle with 2 tablespoons of Parmigiano-Reggiano, followed by half of the mozzarella. 
3. Visually separate the pizza dough into quarters.  Using half of the artichoke hearts, olives, mushrooms, and proscuitto, arrange each ingredient in its own quadrant on the pizza dough.
4. Close the grill and continue cooking until the mozzarella has melted, about 2 to 3 minutes.  Using the pizza pan or a rimless cookie sheet, remove the pizza from the grill and transfer to a serving platter or chopping board.  Let stand for a few minutes.  Slice and serve. 
5. Repeat steps 2 through 4 to make the second pizza.

Makes 2 12-inch pizzas

Recipe courtesy of Rao's on the Grill by Frank Pellegrino, Jr.

Italy  [ print this recipe for Four Seasons Pizza ]

Tomato and Red Onion Salad

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The best month of the year to make this salad is August, when tomatoes are truly in season and they are full of juicy flavor.  To mix it up, use tomatoes with different colors, but there is something about red ripe tomatoes that says "Summer."


Ingredients:
3 large ripe tomatoes, cored and cut into wedges
1 large red onion, thinly sliced
2 tspn minced garlic
3/4 cup extra-virgin olive oil
2 tbsp red wine vinegar or balsamic vinegar
1 tspn kosher salt
1/4 tspn freshly ground black pepper
 6 large basil leaves, torn into dime-size pieces

Preparation:
Using a rubber spatula,  gently stir the tomatoes, onion, and garlic together in a medium bowl.  Add the oil and vinegar and stir gently to coat the tomatoes.
Season with salt and pepper.  Add the basil to the tomato mixture.  Stir again and serve.

Recipe courtesy of Rao's on the Grill by Frank Pellegrino, Jr.

Italy [ print this recipe for Tomato and Red Onion Salad ]

Happy New Year!

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I can’t believe we are saying goodbye to 2011 today!  We will enjoy a smaller New Year’s Eve thisyear than we did last year. Suzanne, Kevin and their son will be joining us for Mexican food(ordered in), games and movies. 

I’m in total hibernation mode, so I'm keeping everything simple.  I’m using the same tablesetting I used for Christmas.  After seeing a beautiful table in Southern Living with blue, silver andgreen, I decided to make a blue table runner for my Christmas table.  The blue fabric I found has a smallbright green stem that is perfect for Christmas. 
 I added my green Crate and Barrel chargers and used mybeautiful Lenox Butterfly Cloud dinner plates.  The Princess House Fantasia luncheon plates for salad addeda sparkly touch, and I added the green glass napkin rings and my favorite greenwater glasses.
 My green trees and mercury glass candleholders and votivesfinished the look.  I think theblue, green and white table is a winner (if I do say so myself).
I made these Onion Squares for our Christmas cocktail party.  I’ve made them a few times in the pastto rave reviews.  For the cocktailparty, I substituted whole-wheat pastry flour for half the all-purpose flour.  I won’t make that substitute again. Thewhole-wheat pastry flour made the dough a little heavy.   The dough is light and airy whenusing only all-purpose flour, so I didn’t change the original recipe.  The topping is delicious.  The onion and rosemary cook down to analmost jam like consistency, and pair beautifully with the blue cheese.  Caramelized Onion Squares are elegantappetizers to serve at your next cocktail party.


Caramelized Onion Squares with Blue CheeseAdapted from epicurious.com Printable RecipeCrust2 cups all-purpose flour2 teaspoons baking powder¾ teaspoon salt¾ cup whole milk¼ cup olive oil2 tablespoons unsalted butter, melted
Topping2 tablespoons unsalted butter2 tablespoons olive oil3 large yellow onions, halved and thinly sliced1 tablespoon finely chopped fresh rosemary1 teaspoon sugar½ teaspoon salt
1 cup crumbled blue cheese
CrustPreheat oven to 425°F. Mix flour, baking powder and salt in a medium bowl and stir toblend.  Whisk milk, olive oil andmelted butter in a liquid measuring cup. Make a well in the dry ingredients and slowly pour milk mixture into thewell.  Stir ingredients until justblended and smooth.  On a lightlyfloured surface, roll the dough into a 10x13-inch rectangle.  Transfer the dough to a rimmed bakingsheet.  Re-shape the dough into arectangle, and pierce dough all over with a fork.  Let dough rest at room temperature while preparing thetopping.
ToppingMelt butter with the oil in a large Dutch oven over highheat.  Add onions and cook untilthe onions are soft and beginning to brown, stirring frequently, about 10minutes.  Add rosemary, sugar, saltand a generous grinding of black pepper. Reduce heat to medium. Continue to cook until the onions are soft and dark brown, stirringfrequently, about 20 minutes. Cool.
Spread onion mixture evenly over dough.  Sprinkle with cheese.  Bake until crust is golden and thecheese is bubbling, about 20 minutes. Let cool for 10 minutes and cut into squares.  Serve warm or at room temperature.

Spiced Tomato and Red Lentil Soup

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I’m sitting enjoying the quiet evening knowing myvacation is over, and I will be returning to work tomorrow.  I always feel a little bittersweetabout going back to work after my Christmas vacation.  On one hand, I like my job and the people I work with, soI’m looking forward to getting back to my routine.  On the other hand, I’m sad that my winter rest is over.  I never quite attain the same relaxedpace any other time of year.  AfterChristmas, my life slows down, and I am more “in the moment” than I am for therest of the year (no matter if I’m on vacation or not).  I’m not sure exactly why.  And, this year I was able to maintain abalance of rest, exercise, and entertainment that was nothing short ofblissful. 
I spent yesterday cleaning up Christmasdecorations.  I know I should leavethem up until Epiphany, but I do like to start the year with a clean house, andLes was home to help me get the Christmas bins in the attic.  I’ve put everything away and vacuumedthe needles (Can anyone tell me why my fake Christmas tree has needles tovacuum??), and was reminiscing about my vacation.  I was able to get in a couple of hikes, we went to a coupleof movies, watched countless movies at home, and I was able to try out some new recipes, during my vacation. Imade Spiced Tomato and Red Lentil Soup for dinner a couple of days afterChristmas, and my whole family likedthis soup (even my son).  Les isalways very complementary of my cooking, but after he ate two bowls of the souphe said, “I really, really like this soup.” High praise! 
I will be adding this healthy soup to my menu rotation since my whole family likes it, and more importantly, will eat it.  The originalrecipe gives the option of using Madras curry powder or garam masala.  Since my daughter doesn’t like curry, Ichose to use the garam masala (I love the flavor of garam masala, so I probablywould have chosen it anyway).  Therecipe also calls for vegetable broth, but I had chicken broth on hand, sothat's what I used.  Spice Tomatoand Red Lentil Soup is hearty and filling.   The red lentilshave a different, lighter flavor to me than green lentils, and I like thembetter.  I served the soup with grilled cheese sandwiches, but you could serve it with salad ora nice loaf of whole grain bread to complete the meal. 
I hope you have a Happy New Year!

Spiced Tomato and Red Lentil Soup
Adapted from Fine Cooking’s One Pot MealsPrintable Recipe3 tablespoons oil2 medium yellow onions, choppedKosher Salt2 teaspoons garam masala2 quarts low-salt vegetable or chicken broth (I used chickenbroth)2 14½ ounce can petite-diced tomatoes1 pound (2½ cups) dried red lentils, picked over, rinsed anddrained2 medium celery ribs, diced1 medium carrot, peeled and diced2 medium cloves of garlic, chopped¼ teaspoon cayenne
Heat the oil in a 6-quart or larger Dutch oven over mediumheat.  Add the onions and a pinchof salt and cook until the onions are soft and just beginning to brown,stirring occasional.  Add the garammasala and cook until fragrant, about 1 minute, stirring constantly.
Add the broth, tomatoes, lentils, celery, carrot, garlic,cayenne 1teaspoon kosher salt and 2 cups of water.  Bring to a boil over high heat, stirring frequently, so thelentils don’t stick.  Skim anyfoam.  Reduce the heat and simmeruncovered, stirring occasionally, 35 to 40 minutes or until the lentils andvegetables are all tender. Check soup for seasoning, and add more salt if needed.
Serve with a dollop of yogurt or sour cream and choppedcilantro to garnish.

Salmon with Mustard-Dill Glaze

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I have another recipe to share from my Christmasentertaining.  If you’re like me,and made a New Year’s resolution to eat healthier this year, this recipe will gofarther to help you with your goal than the cookie, fudge and appetizer recipesI shared during the holidays. I can’t blame the Salmon with Mustard-Dill Glazewe had on Christmas Eve for the scale trauma I had on January 1^st.  (No, I enjoyed way too many helpings ofcookies, fudge and appetizers over the holidays, and am now paying the price onthe scale.) 
Margot, Jeff and their kids joined us again on Christmas Eve(we’ve been celebrating Christmas Eve together for 15 years.  What a great tradition!)  Margot is my hero!  She has been fighting colon cancer for fiveyears, and she watches what she eats carefully.  I like to make something she feels good about eating, so Salmonwith Mustard-Dill Glaze was one of the dishes I served for Christmas Eve.  I only started cooking fish a couple ofyear ago, and I never would have dreamed of serving it to guests until recently,but while I was enjoying my Christmas Eve dinner, I was thinking Salmon withMustard-Dill Glaze was perfect to serve to friends on Christmas Eve.
I generally will barbeque or poach salmon, so I’m glad Ifound a baked salmon recipe we like. The mustard and dill glaze tastes great on the salmon, and when you add thesour cream sauce, the salmon is delicious. But, what I like best about Salmonwith Mustard-Dill Glaze is it’s easy enough to serve on a weeknight, but it’sfancy enough to serve to guests.
Salmon with Mustard Dill GlazeAdapted from Holiday magazinePrintable Recipe 3 Lemons, 2 thinly sliced, 1 cut into wedges to serve withsalmon½ cup spicy brown mustard¼ cup mayonnaise (I used canola mayonnaise)2 tablespoons sugar2 tablespoons cider vinegar½ cup chopped fresh dill2-3 pounds boneless side of salmonkosher saltfreshly ground black pepper¾ cup light sour cream
Preheat the oven to 450°F.  Spray a rimmed baking sheet with cooking spray, and thenplace the lemon slices diagonally across the baking sheet.   Place the salmon, skin side downon the lemons, and sprinkle with salt and pepper.
In a medium bowl, mix together the mustard, mayonnaise,sugar vinegar and dill.  Stir untilthe sugar dissolves.  Set asidehalf the mustard mixture.  Brushthe remaining mustard mixture on top of the salmon.  Bake the salmon until it is just opaque through, 13 to 15minutes.
Meanwhile, mix together the mustard mixture set asideearlier, and the sour cream. 
Place the salmon on a large platter with the lemon wedges,and serve it with the sour cream sauce.

Butternut Squash Soup with Chipotle Sour Cream

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I’ve been on a butternut squash kick lately.  Les and my daughter loved the Winter Vegetable Stew with Moroccan Spices, and I made some butternut squash soup with theleftover squash. Then I bought another butternut squash from the store a fewweeks ago.  I had intentions ofmaking something new with it, but as sometimes happens, I didn’t get around tousing the squash that week. It sat forgotten and ignored on my counter waiting for me to use it.
I hate to throw out food, so I was glad when my boss toldme about some butternut squash soup with chipotle peppers she’d had.  I was inspired!  I could use my sad and lonely squash,and I had everything else I needed in the pantry.  I could make dinner without going to the store.  I love when I don’t have to go to thestore!
I made the butternut squash soup last Saturdaynight for dinner, and I don’t recommend the following technique (at least the part my husbandhelped with), but it's how I tested the soup.  I started the soup a little late Saturday afternoon, and after the step where I boiled thevegetables until they were tender, I took the soup off the heat, and and set itaside.  My son and I rushed off tomass where he was was altar serving that evening.  Les came home from work while we were at church, and I guesshe was hungry, because when we got home he confessed he’d had a bowl of thesoup that was on the stove. Really!?!  The soup wasn’tfinished.  It was really chunky, and it wasn't seasoned correctly.  Les said he liked the soup the way itwas.  I completed the soup with his portion missing from the pot. The soup was delicious despite the change.
Butternut Squash Soup with Chipotle Sour Cream is silkysmooth with rich flavor from the chicken broth and chipotle peppers.  I made the soup as written with chickenbroth (it’s what I had on hand), but I think it would be delicious withvegetable broth too.  Les said he liked hisextra chunky soup, but I know he liked the smooth, and properly seasoned soup better.

Butternut Squash Soup with Chipotle Sour CreamAdapted from foodnetwork.comPrintable Recipe 3 tablespoons olive oil, divided1 medium butternut squash, washed, halved lengthwise andseededKosher saltfreshly ground black pepper1 medium onion, chopped2 stalks celery, chopped2 medium carrots, chopped2 cloves garlic, minced6 cups chicken broth, divided2 teaspoons minced chipotle peppers in adobo
Chipotle Sour Cream1 teaspoon minced chipotle peppers in adobo1/2 cup sour creamkosher saltfreshly ground black pepper
Preheat the oven to 400°F.  Arrange the squash cut side up on a baking sheet.  Brush the cut side of the squash with 1tablespoon of olive oil, and sprinkle with salt and pepper.  Roast squash until browned and verytender, about 45 minutes.  Removefrom the oven and let cool.
In a Dutch oven over medium heat add the remaining oliveoil, onion, celery and carrot. Season the mixture with a pinch of salt.  Cook the vegetables until they start to soften, about 10minutes.  Add the garlic and cookuntil fragrant, about 1 minute. Using a spoon, scoop the flesh of the butternut squash away from theskin, and add it to the softened vegetables.  Add 4 cups of the chicken broth and bring to a boil.  Reduce the heat and simmer until thevegetables are very tender, about 30 minutes.
Take the soup off the heat and blend it with an immersionblender until it is completely blended and smooth.  Add the remaining chicken broth to achieve the desiredconsistency.  Mix in 2 teaspoons ofthe chipotle pepper and adjust the seasoning by adding salt and pepper totaste.
In a small bowl, mix together 1 teaspoon of chipotlepepper and the sour cream.  Seasonto taste with salt and pepper. Serve the soup with a dollop of chipotle sour cream on top.

Happy Valentine's Day!

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Yeah, I know. Nothing says Valentine’s Day like Barley Kale Salad!  I did have visions of posting cookies,cupcakes or something else sweet and gooey, but after thinking aboutValentine’s Day as the day to celebrate love, instead of a day to gorge onsweets, I decided to take a different path.  The love of my life, the one I’ve been married to foralmost 20 years, has been battling high cholesterol for most of his adult life.I’ve made changes in what we eat to help with his cholesterol, so we are now eating more fish,whole grains and good fats, and less meat, white flour and saturated fats.  Some weeks are better than others, buton the whole we have been making progress, and his numbers have been lookinggood!
So, with my Valentine in mind, I decided to share my friendBeth’s Barley and Kale salad.  Beth served this salad to go with my beans, and barbequed tri-tip for acamping trip last June (We eat really well on our camping trips!).   I made her salad this Sunday, so Lesand I could bring it for lunch during week.  I packed Les some for his lunch Monday, and as I was sittingdown to eat my bowl, I received a text from him saying he really liked thesalad, and he hoped there was more for Tuesday.   Awh, how sweet! I’m glad he liked it!
Barley and Kale salad is low fat, tasty and filling.  The dressing adds a tartness thatblends nicely with the kale, the edamame adds a nice amount of protein, and the cranberries are just plain yummy.  Happy Valentine’s Day!  
Barley Kale SaladPrintable Recipe 1 10-ounce bunch Lacinato (sinosaur kale), washed, leavestrimmed from stem and chopped½ cup chopped parsley, one bunch½ cup chopped red onion½ cup good quality balsamic vinegarJuice of two lemons½ teaspoon kosher saltGenerous grinding of freshly ground black pepper3 cups cooked barley2 cups shelled edamame½ cup dried cranberries
In a large bowl, combine the choppedkale, parsley and red onion.  In a small bowl, whisk together the balsamicvinegar, lemon juice, salt and black pepper. Add the vinegar mixture to thekale and toss together.  Stir the barley, edamame and cranberries into thekale mixture. Taste, and add salt and pepper if needed.  Refrigerate for 1hour to let the flavors combine. Serve.

Soft & Moist Chocolate Buttermilk Bundt Cake

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My family members requested for some chocolate cake early this week in the same time I was thinking of baking something with my bundt pan :) Talking about bundt cake recipes, I guess this blog "Food Librarian" is the most popular coz there are so many bund cake recipes and this was the one I tried. The original recipe is Cinnamon Chocolate Bundt Cake but for my personal I do not like cinnamon in my cake. I followed the original recipe without cinnamon and reduced the sugar amount as well. The cake cake out fabulously with the super soft and moist texture also he taste was great even without frosting.

Since I baked this cake, I told myself that I will definitely try baking more bundt cakes with the recipes from "Food Librarian" again for the next time.

Soft & Moist Chocolate Bundt Cake
Adapted from http://food librarian.blogspot.com "Cinnamon Chocolate Bundt Cake"

Water                 1 cup
Unsalted butter  1/2 cup
Vegetable oil     1/2 cup
Cocoa powder   5 Tbsp.
All purpose flour 2 cups
Sugar                   2 cups (I used only 360 g.)
Salt                    1/2 tsp.
Buttermilk          1/2 cup
Baking soda       1  tsp.
Eggs                  2
Vanilla               1 tsp.

1. Put butter, oil, water, cocoa powder into the sauce pan and bring to boil.
2. Whisk together flour, sugar, salt. Pour the cocoa mixture into the flour and mix until combined.
3. Add in buttermilk and baking soda then mix.
4. Combine eggs and vanilla then add into the batter. Mix till incorporated.
5. Pour the batter into the greased and floured bunt pan. Tap the pan with the counter top few times.
6. Baked in preheat oven 185C for 30-35 mins.

Rich Chocolate Banana Muffins

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My mother in law bought a lot of bananas from the supermarket yesterday and looking at them made me feel like baking something with banana! The original recipe is "Rich Chocolate Banana Bread" it is a quick bread type but I did not want to make it with the loaf pan so I decided to do something different and made them with cute paper cups so they will look like muffins instead!

I never made quick breads or muffins by starting to beat the butter  & sugar like making cake, most of what I bake is with a combination of dry & wet ingredients like basic quick bread or muffin recipes.
I found that my muffins turned out lighter and softer this way.

The taste is not too sweet because the bananas were not overripe. If you use overripe bananas the sweetness will increase. Alternatively, you can add more sugar (10-20 g.) more to increase the sweetness if you are sweet tooth. I have adjusted the amount of ingredients and added baking soda from the original recipe and here is my version:

Rich Chocolate Banana Muffins

All purpose flour            110 g.Baking powder              1     tsp.Baking soda                  1/8   tsp.Salt                                1/8    tsp.Cocoa powder               15     g.Unsalted butter              100  g.Sugar                             110  g.Eggs                               2Vanilla                           1      tsp.Mashed bananas             2Melted dark chocolate    65 g.Toasted almond for topping
1. Beat eggs and vanilla just to combine and put it in the fridge.
2. Sift flour, baking powder, baking soda, salt and set aside.
3. Beat the butter and sugar with medium speed till light and pale color then slowly add eggs and vanilla (bring out from the fridge) and mix till incorporate.
4. Reduce to low speed and add sifted flour. Mix to combine and stop the mixer.
5. Add in mashed banana and melted chocolate then use the spatula to mix well.
6. Divide the batter into paper cups and sprinkle with toasted almonds. Bake in the preheat oven 190C for 25-30 mins.

Special Thanks: Khun Jum (Maesalim) for her "Rich Chocolate Banana Bread Recipe" as my inspiration.

St. Patrick's Day - Corned Beef, Cabbage, and Green Beer Recipe

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This meal of corned beef, cabbage, and garlic mashed potatoes is a classic Irish St. Patrick's Day feast. I also included a pint of green beer just for the occasion. Sláinte!!

The preparation of the potatoes and the cabbage is pretty strait forward. However, the corned beef takes some planning ahead of time. You will need a brining bag or a few heavy-duty zip-lock plastic freezer bags that you will use to soak the beef in a brine (salt) solution. This process takes about 7 days (believe it or not). The recipe for corned beef that you will need is listed below. But if St.Patrick's Day is just around the corner and you want to make corned beef in a pinch, you can get a kit at most grocery stores that include a pre-seasoned brisket and spices. Either way, you will be able to make a great, traditional St. Patrick's Day feast featuring corned beef and cabbage!! Erin go Bragh!!!

If a home stand in the kitchen is not what you had in mind, there are a few cities here in the States that have sizable Irish immigrant populations and also have respectable St. Patrick's Day celebrations. These include Boston, Chicago, New York and Savannah, Georgia. Out of these four cities, Chicago would be my first choice. Here is a guide to additional events happening in the Windy City this weekend...

If you do decide to go to Chicago, I recommend going to McGees and Kelly's. These two pubs are conveniently located across the street from one another in the Lincoln Park neighborhood on Chicago's north side. As stated in an earlier post, if you visit McGee's be sure to try the Irish Nachos!! Anyway, back to the recipes....

Recommended Equipment:
Dutch oven
brining bags (you can get them at Sur La Table) or heavy-duty plastic Ziploc Freezer bags

Corned Beef
Ingredients:
2 1/2 pound beef brisket
5 cloves garlic, cut in half
8 cups water
1/2 cup vinegar
4 tbsp sugar
1 cup kosher salt
3 bay leaves
1 tspn dry mustard
2 tspn peppercorns
1 pinch of ground cloves
1/4 tspn whole cloves
1/2 tspn allspice
4 garlic cloves, diced

Preparation:

1. In a large pot, mix together the water, sugar, kosher salt, white vinegar, bay leaves, 1 tspn of the peppercorns, 1/2 tspn of the dry mustard, and a pinch of ground cloves.
2. Bring the mixture to a boil and then let it cool. This mixture is called the brine.
3. Put the beef brisket in a brining bag. Then pour in the brine mixture and the 5 garlic cloves. The brine should cover the beef at all times so try to seal the bag with as little air remaining as possible. Then, place the bag in a larger bowl (in case the bag leaks). You may have to place a can of soup on top of the bag to keep the beef below the surface of the brine.
   
4. Place the bag in the refrigerator for 7 days.
5. After 7 days, remove the beef brisket from the brining bag and discard the brine.
6. Rinse the brisket with water and then place the meat in an oiled Dutch Oven or large pot.
7. Add enough water to cover the lower 2/3 of the beef brisket.
8. Add the remaining 1 tspn of peppercorns, the allspice, the remaining 1/2 tspn of dry mustard, 4 diced garlic cloves, and 1/4 tspn of whole cloves.
9. Heat the pot over medium heat until it comes to a boil. Skim off any foam that forms.
10. Reduce heat to low, cover pot and simmer for 4 hours.
11. Remove from pot and cut the brisket across the grain of the meat.
    

Cabbage
Ingredients:
3 cups of the mixture in which the brisket was simmering.
1 head of cabbage, sliced into thin ribbons.
salt and pepper to taste
3 cloves garlic, diced
2 tbsp unsalted butter

Preparation:

1. Add the 3 cups of the brisket mixture and the cabbage to a large skillet.
2. Add the garlic and season with salt and pepper.
   
3. Heat the skillet over medium heat.
4. Heat the cabbage until it has softened but still has a slight crunch.
5. Remove from heat and drain off any excess water.
6. Add butter to the cabbage and stir.
   
7. Serve hot.
   

Ireland [ print this recipe for Corned Beef and Cabbage ]

Sweet Potato Shepherd's Pie Recipe

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This recipe is our version of the traditional shepherd’s pie. Instead of mashed potatoes, we use the less-starchy Sweet Potato Mash. We’ve also upped the veggie factor significantly and made sure not to overcook them. This is a delicious meal for a cold winter’s night – hearty and warming.

Ingredients:
1 tspn ghee
1/2 red onion, small diced (approximately 1/2 cup)
1/2 tspn sea salt
2 celery sticks, small diced (approximately 1/2 cup)
1/4 tspn chili powder
1 tspn paprika
2 tbsp thyme
1 pound ground grass-fed beef or ground turkey
1 cup chopped (into 1/2 inch pieces) green beans
1 14.5oz. can of no-sodium diced tomatoes
Sweet Potato Mash

Preparation:

1. Heat the ghee in a large skillet over medium heat. Sauté the onion with the salt for 2 minutes until just translucent. Add celery, chili powder, paprika, thyme, and mix well. Add the ground beef and stir to mix. Chop the green beans and add them to the meat as it cooks. Add tomatoes and mix well. Cook for 3 to 4 minutes.
2. Spread the meat mixture into and 8 inch by 8 inch pan. Using a spatula, press down so that there are no air bubbles. Spread the sweet potato mash on top of the meat mixture, using the spatula to smooth out the top.
3. Turn on the broiler to high and cook pie for 5 to 7 minutes, until top is a nice shade of brown. Remove from the oven and let cool for a few minutes before slicing and serving warm.

Makes 6 servings

Recipe courtesy of the Naked Foods Cookbook by Margaret Floyd and James Barry

Scotland [ print this recipe for Sweet Potato Shepherd's Pie ]

Kentucky Derby Beer Cheese Recipe

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This Saturday is Derby Day, the first stop on the road to the Triple Crown. It is a perfect excuse to get friends together for a little mid-day party just before Mother's Day. To do it right you will need to include the traditional food and drinks popular in the Bluegrass State.

Your bar should have each of the signature drinks from the Triple Crown on hand. These include the Mint Julep, the Black-eyed Susan, and the Belmont Breeze. Pair these with classic Kentucky dishes like the Hot Brown and Beer Cheese and your party will become an early May tradition.

Ingredients:
3/4 bottle of your favorite beer
1/4 large yellow onion, minced
3 cloves of garlic, minced
1/4 tspn ground black pepper
1/2 tspn Tabasco sauce
1/2 tspn Worcestershire sauce
pinch of Kosher salt
1 tspn dry mustard
16 oz. grated cheddar cheese

Recommended Equipment:
food processor


Preparation:

1. Open a bottle of your favorite beer and let sit for at least 3 hours.
2. Add all of the ingredients except the beer to a food processor and pulse until all of the ingredients are well mixed.
3. Turn the food processor on continuously and pour the beer into the food processor.
4. Transfer the mixture to a sealable container. Place a piece of wax paper directly on the cheese and then put lid on container.
5. Refrigerate for 2 days.
6. Serve with your favorite vegetables, crackers, and pretzels.

United States Kentucky [ print this recipe for Kentucky Derby Beer Cheese ]

Game Day Chili Con Carne

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I laughed when I realized I inadvertently chose a red bowl with a red and gold napkin for the picture of my Chili Con Carne.  When I chose the bowl, I knew the 49ers (red and gold) were in the playoffs, but I didn’t think they would go very far.  I couldn’t believe the 49ers won their nail-biting game last week!  And, I can’t believe they will be playing this weekend for a place in the Super Bowl!  The 49ers haven’t been in the playoffs for nine years, and they haven’t been to a Super Bowl since 1994.  You have to understand, when I moved to northern California, the 49ers were in the middle of a winning streak earning playoff spots in 14 of the 17 years between 1986 and 2002.  Don’t tell anyone, but I believe in the sports motto of, “If you can't be with the team you love, love the team your with.”  And it was easy to do when I moved to a place with a winning team!  But, the last few years have been hard on die hard 49er fans.
Me?  I chose to ignore the fact my team wasn’t winning by immersing myself in planning and executing the perfect Super Bowl party food.  I was, also, happy not to have to cheer against my team in order to win the football pool.  You know, “Come on 49ers! Just take a safety, and I could win 100 bucks!”  It just seems wrong to cheer that way.  I’m better off concentrating on the food.
I have brought countless snacks and appetizers to Super Bowl parties in the last 10 years.  And, last year my chili even won second place in a chili cook off!  I don’t know what I’ll make this year, but if we are invited to another chili cook-off, this recipe for Chili Con Carne might win 1^st place!  This chili is spicy and meaty, and I really like what the fresh poblano and jalapeno do to the flavor.
I’m not sure how the 49ers will do in their game on Sunday, but I know I’ll be in the kitchen with the food, trying not to hope for a safety in order to win the football pool!
Chili Con CarneAdapted from Fine Cooking’s One Pot MealsPrintable Recipe 2 pounds beef chuck, trimmed of all visible fat and cut into ½ inch cubes2 Tablespoons canola oil, separated 1 medium yellow onion, chopped1 medium poblano chile, seeded and chopped1 large jalapeno chile, seeded and diced3 medium garlic cloves, minced1 Tablespoon ground ancho chile1 ½ teaspoons ground cumin1 teaspoon ground coriander1 teaspoon ground chipolte chile1 ½ teaspoons dried Mexican oreganoKosher salt1 14½ ounce can petite diced tomatoes2 Tablespoons fresh lime juice, separated2 15 ounce cans pinto beans, drained and rinsed
ToppingsShredded cheddar cheeseCubed avocado Diced red onionChopped fresh cilantro
Season the cubed meat with ¼ teaspoon of salt.  Heat 2 teaspoons of the oil in a 6-quart Dutch oven over medium-high heat.  Add half the meat, and cook until browned on all sides, about 5 minutes total.  Remove the meat to a plate.  Repeat with another two teaspoons of oil and the other half of the meat.  Transfer the second batch of meat to the plate, and set aside.  Add the remaining 2 teaspoons of oil to the Dutch oven, and add the onion, poblano and jalapeno, and cook until softened, about 4 minutes.  Add the garlic and cook until fragrant, about 1 minute.  Add the ancho chile, cumin, coriander, chipolte chile, and cook until fragrant, about 2 minutes.
Return the beef to the Dutch oven with any juices, and add 2½ cups of water, the tomatoes and their juices, 1 tablespoon of lime juice, and 1 teaspoon of salt.  Bring to a boil, and then reduce the heat to low and simmer, covered for 1½ hours.  Uncover and continue cooking for another 30 minutes, or until the meat is tender.  Stir in the beans, and raise the heat to medium high.  Cook until the beans are heated through, about 5 minutes.  Add the remaining 1 tablespoon of lime juice, and season to taste with salt.
Top with cheddar cheese, avocado, red onion and cilantro, and serve.

Apple-Cream Cheese Bundt Cake

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In celebration of my 3-year blog anniversary, I am sharing a cake recipe with you.  I’m not much of a cake lover (you know, cake with thick frosting and flowers), so I haven’t spent much time perfecting my cake making techniques.  Though, while I was flipping through cake recipes for inspiration the layer cakes intrigued me.  I have to admit layer cakes have intrigued me since I saw Pollyanna eat a 3-layer mile-high slice of cake at the town fair (Do you remember that scene in the movie with Hayley Mills?).  I’m still searching for a layer cake to love like the one Pollyanna ate.  The Chocolate-Covered Strawberry Cake from Rose’s Heavenly Cakes looked like a layer cake I could love, but her description of the frosting as, “…tricky to apply, requiring the patience of a craftsperson.” frankly, scared me.
The cover recipe of Southern Living’s September issue has called to me for months.  Apple-Cream Cheese Bundt cake is right up my alley.  I like more homey rustic cakes, and this cake is amazing!  I wanted to eat the praline frosting straight out of the saucepan, and if I wasn't worried about how much frosting the recipe made, I would have eaten more.  From the look of the cake in Southern Living, it had at least a double recipe of frosting.  Next time I will triple the frosting, so I can eat more out of the saucepan, and still have frosting dripping all the way down the sides of the cake.
I wanted to have a beautiful layer cake to celebrate my blog’s anniversary, and though Apple-Cream Cheese Bundt Cake isn’t beautiful, it is a homey, moist spice cake that tastes like fall, but is perfect in January too.  I hope I’m invited to dinner somewhere soon.  I’ll bring dessert!

Apple-Cream Cheese Bundt Cake Adapted from Southern Living Printable Recipe
Cream Cheese Filling
1 8 ounce package cream cheese, room temperature
¼ cup butter, room temperature
½ cup granulated sugar
1 large egg
2 Tablespoons all-purpose flour
1 teaspoon vanilla

Apple Cake Batter
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon table salt
1 teaspoon baking powder
1 teaspoon freshly grated nutmeg
½ teaspoon ground allspice
3 large eggs lightly beaten
¾ cup canola oil
¾ cup unsweetened applesauce
1 teaspoon vanilla
3 cups peeled and finely chopped Gala apples

Praline Frosting
½ cup firmly packed light brown sugar
¼ butter
3 Tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar

Prepare the Cream Cheese Filling:  Beat the cream cheese, butter and granulated sugar with an electric mixer until blended and smooth.  Add egg, flour and vanilla, and beat just until blended. Set aside.

Prepare the Apple Cake Batter: Preheat the oven to 350F°.   Bake pecans in a shallow pan until toasted, about 8 to 10 minutes.  In a large bowl, mix together flour, granulated sugar, brown sugar, cinnamon, salt, baking soda, nutmeg, and allspice.  Make a well in the dry ingredients, and add the eggs, oil, applesauce, and vanilla.  Stir just until all ingredients are moistened.  Stir in the apples and pecans.

Grease and flour a 14-cup Bundt pan.  Spoon half the batter into the pan.  Make a trough in the apple cake batter, and spoon the cream cheese mixture into the trough.  Swirl the filling through the apple cake batter using a paring knife.  Spoon the remaining apple cake batter over the cream cheese filling.  Bake at 350F° for 1 hour to 1 hour 15 minutes or until a toothpick inserted in the center comes out clean.  Cool cake in pan for 15 minutes. Remove from pan and cool on wire rack until cooled completely (about 2 hours).

Prepare the Frosting:  Bring ½ cup of brown sugar, ¼ cup butter and 3 Tablespoons milk to a boil in a saucepan over medium heat.  Whisk constantly.  Boil mixture of 1 minute.  Remove from heat and stir in the vanilla.  Gradually whisk in powdered sugar until smooth.  Stir the mixture gently for 3 to 5 minutes, or until frosting begins to cool and thickens slightly.  Pour frosting immediately over cooled cake.
 

Mediterranean Layer Dip

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What are you doing for Super Bowl?  I know I’ve mentioned I love going to Super Bowl parties.  The parties combine someof my favorite things: socializing, eating, watching football and talking aboutfood (talking about food might be unique to my group of friends, I don’t know).  We were invited to two different SuperBowl parties this year.  We areheading over to Joanne and Todd’s so, I’m not going to compete in Tammy andTom’s pizza cook-off this year.  Iam excited to hear what Sandy and Brian come up with, since they usually win.
I’m not competing in a food competition, but I know we willbe eating well!  Joanne and Toddare great hosts, so no one goes home hungry, and I’m excited to bring MediterraneanLayer Dip with me to share.
I made Mediterranean Layer Dip to enjoy while watching thePro Bowl last weekend.  I have toadmit that the Pro Bowl, though meaningless, is a fun to watch.  The players are having such a goodtime, and their joy in being there is a blast to see.  This layer dip was great to nosh onwhile we watched the game.
I have a soft, comfortable spot in my heart for traditionallayer dip.  I love the salty chipsand the creamy dip, so when I saw this creative take on layer dip in Bean byBean a Cookbook by Crescent Dragonwagon, I had to try it.  I’m glad I did.  The flavors are fresh and lively, andthe combination is unique.  I madethe hummus from scratch, but you can easily use store bought hummus for thislayer dip.  I do have to admit thehomemade hummus really shines in this layer dip, and is so easy, I have to askmyself why I don’t make hummus from scratch all the time.  Les and the kids liked the layer diptoo.  We ate about half of itSunday, and we were all happy to polish it off Monday before dinner.
Mediterranean Layer dip tastes lighter than traditional layerdip, so it is perfect to serve when there are plenty of other heavier appetizersaround.  If you are looking forsomething light and unique to bring to your Super Bowl party, try MediterraneanLayer Dip.
Mediterranean Layer DipAdapted fromBean by Bean a Cookbook by Crescent DragonwagonPrintable Recipe1 English cucumber, peeled and chopped6 to 8 radishes, tops and tails removed, well washed andchopped1 jalapeno, seeded and chopped¼ teaspoon saltJuice of 1 lemon2 bunches green onions, white and light green portions only,chopped¼ cup chopped parsley2 Tablespoons chopped dill2 ½ cups hummus (recipe follows)½ cup feta cheese, crumbled1 cup sour cream or Greek yogurt2 large tomatoes, chopped1 cup kalamata olives, chopped
Pita chips
In a medium colander with a bowl underneath, stir togetherthe cucumber, radishes, jalapeno, lemon juice and salt.  Let the cucumber mixture drain for atleast 20 minutes.
In a small bowl, stir together the green onions, parsley,and dill.  Set aside.
Spread the hummus on the bottom of a glass pie plate.  Sprinkled drained cucumber mixture overthe hummus, and add the green onion mixture on top of the cucumbermixture.  Add the feta cheese, andtop with the sour cream.  Sprinklethe sour cream with the tomatoes and the kalamata olives.  Serve immediately with pita chips.
HummusAdapted from Bean by Bean a Cookbook by Crescent Dragonwagon2 15-ounce cans reduced sodium garbanzo beans (chickpeas),drained, liquid reserved3 tablespoons tahini2 Tablespoons good quality extra virgin olive oil4 cloves garlic, peeled and quarteredJuice of 1 to 2 lemons, or more to tastekosher saltfreshly ground black pepper
Combine the garbanzo beans, 2 tablespoons of the reservedbean liquid, tahini, olive oil, garlic and the juice of one lemon in the bowlof a food processor.  Pulse untilvery smooth.  Add more bean liquidand lemon juice until the hummus is the consistency of sour cream or a littlethinner.  Taste and add salt andpepper.  Refrigerate forat least 2 hours to let the flavors combine.