My Wonderful World

W e l c o m e... And Enjoy!

Saturday, December 26, 2009

Happy New Year


It is hard to believe that we are approaching a New Decade!!....seems like just yesterday we were standing on the rooftop of a Puerto Vallarta Hotel enjoying the 1999 Millennium celebration.  Since we can't look back with regret..it is time to forge ahead to the NEW YEAR of 2010.

My Menu for the New Year Celebration will not vary much from the past years.   Here is our enjoyment and I wish all a Very Happy and Prosperous New Year.  



Saturday, December 19, 2009

My Favorite Apple Crostata


Apple Crostata

Every time I look at an apple, I think…what can I make?   Apples have always been my favorite dessert whether it be a deep dish apple pie, an apple cake with a crumble topping or just something basic and not fussy.    This is one of my favorites from Ina Garten.    She has a style and flair that I just love…..too bad I have to be watching my weight.  I just love the rustic shape..the casual appeal it has.    I could eat this recipe every day.


Enjoy with a scoop of vanilla ice cream! 



@@@@@ Now You're Cooking! Export Format


Apple Crostata


For the pastry:
1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water


For the filling:
1 1/2 pounds Granny Smith apples; (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoon cold unsalted butter, diced


For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Preheat the oven to 450 degrees F.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

For the filling, peel, core, and cut the apples into 8th's. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
 


Yield: 6 servings



** Exported from Now You're Cooking! v5.84 **



Tuesday, December 8, 2009

Cuban Black Bean Soup

Simmering Goodness and Good For YOU!


SOUP!!!   It's Whats for Supper

@@@@@ Now You're Cooking! Export Format



Cuban Black Bean Soup


1 pound beans, dried black
1 cup onion, chopped
1 tablespoon butter
4 cup water
1  beef bullion cube
12 ounce ham, cooked lean
2  bay leaves
1/2 teaspoon thyme, dried leaf
1/2 teaspoon oregano, dried leaf
1/2 teaspoon salt
1  pepper, dried whole red
1 cup pepper, green bell; chopped
1/3 cup dark rum (optional)
1 cup sour cream (optional)




Sort and soak beans overnight; drain and discard soak water.

In a 4-quart pot, saute onion in butter until tender but not browned.

Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt and red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour.

Remove 1 cup. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes.

Serve beans over rice and top with sour cream if desired.



Yield: 4 servings



** Exported from Now You're Cooking! v5.84 **

Monday, December 7, 2009

Wonderful Winter Chili

Snow Time here in East Tennessee!!   Very cold weather arrived on Saturday but the snow only lasts until 4 in the late day.  Nice effect but really bad for driving.    Cold weather calls for WARM soups.   We enjoy this on a regular basis.   My last little addition is a splash of cider vinegar to each serving.   Corn bread....or cheese quesadillas will be good with the White Chili.   

@@@@@ Now You're Cooking! Export Format

White Chili

poultry, soups

3  chicken breast; whole
3 cup water
1 tablespoon olive oil
1 small onion, chopped
3 large garlic cloves, crushed
1 medium red or yellow bell pepper, chopped
2 can great northern beans
1 can green chilies; chopped
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon cumin, ground
Cilantro; to taste
  Monterrey jack cheese; shredded, as needed



This just isn't the same unless you boil the split breasts and use the broth which results. Leave skins on if you want more flavor and fat. Skin the chicken breasts if calorie watching. Do not bone. Boil the split breasts in 3-4 cups of water for 40 minutes or until cooked through. Remove the breasts to a bowl to cool. Continue boiling the broth until reduced to about 2 cups. Set aside.


Bone and chop the cooked, cooled chicken into bite-size pieces. Set aside.


In a 3 quart saucepan, saute onion, red pepper and garlic in the olive oil until onion is translucent. Add chicken broth, beans, 1 can drained, 1 can pureed, diced chilies and pre-cooked chicken. Stir in chili powder, cumin and oregano. Cover and simmer over medium-low heat for at least an hour. Stir often to make sure the beans are not sticking. Adjust seasoning and serve, garnished with a sprig of cilantro and a little Monterrey Jack cheese shredded on top.

Yield: 6 servings

** Exported from Now You're Cooking! v5.84 **





Bon Appetit!! 

Carnival Legend 05/04/14

Related Posts with Thumbnails
The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2013