My Wonderful World

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

Tuesday, March 29, 2011

Hot Garlicky Shrimp!!

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Hot Garlicky Shrimp With Asparagus & Lemon

Seafood, Stir Fry

1 lb shrimp; peeled, deveined
3/4 ts kosher salt; more as needed
  freshly ground black pepper
1  lemon
6 tb extra-virgin olive oil
4 md cloves garlic, thinly sliced
3/4 lb asparagus; 2 inch slice
1/8 ts red pepper flakes; crushed, to taste
2/3 c chicken stock
5 md mushrooms; sliced  (See Note)

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently  shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes.  Transfer to a large plate. The shrimp should be a little undercooked.

Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.

Pair with rice, noodles, or orzo.  Tonight, I chose rice noodles. 

NOTE: Original recipe did not call for mushrooms. I added those to the mix while sautéing asparagus.

Notes:  Tony Rosenfeld

** Exported from Now You're Cooking! v5.88 **

This great entree was paired with cucumber ribbons and fresh tomatoes.  A soy/rice wine  vinaigrette  finished the salad.   

Bon Appétit!

Sunday, March 27, 2011

Loving Lemon!!

Lemon Layers filled with Lemon Curd 
and topped with Mocha Buttercream

One of my handy things to have in the pantry is boxed cake mixes....and my go to brand is always Duncan Hines.   I don't care for other brands and I have tried them all!

Box cake mixes can be great basis to add your own special touch.  Anne Byrn, author of The Cake Mix Doctor has wonderful ideas and tasty suggestions.   I especially enjoy her Lemon Lovers Cake.  

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Lemon Lovers Cake


  For the cake:
1 md lemon
1 pkg yellow cake mix
1 pkg lemon instant pudding mix
6 oz lemon yogurt
3/4 c water
1/2 c oil
4 lg eggs
  For the frosting:
4 oz cream cheese; room temperature
8 tb butter; room temperature
4 c confectioners' sugar; sifted

Preheat oven to 350F.  Prepare two 9' round cake pans, line with parchment paper rounds.  Dust with flour and shake out excess.

Rinse lemon and pat dry.  Grate enough zest to measure 2 teaspoons.  Set 1 teaspoon zest aside for the frosting.  Cut the lemon in half and squeeze the juice into a bowl;  you will need 1 tablespoon plus 2 teaspoons.  Set 2 teaspoons of the juice aside for the frosting.

Place the cake mix, pudding mix, yogurt, water, oil, eggs, 1 teaspoon of lemon zest and 1 tablespoon of lemon juice in a large mixing bowl.  Beat with electric mixer on low speed until the ingredients are moistened,  Stop machine and scrape down the side of the bowl.  Increas mixer speed to medium and beat the batter until smooth, 1 1/2 minutes longer,  The batter should be thick and look well blended.  Divide the cake batter evenly between the 2 pans.  Place cake pans in oven side by side.

Bake the cake layers until they are golden brown and the tops spring back, about 25 to 30 minutes.

Transfer the pans to wire rack and cool for 10 minutes.  Run knife around the edge of each lake layer and give the pans a good shake to loosen the cakes.

Invert each layer onto a wire rack, then invert again on another rack to cool completely, right side up.

Meanwhile, make the lemon cream cheese frosting.  Place the cream cheese and butter in a medium size bowl and beat with an electric mixer on low until combined.  Steop the machine and add the reserved 1 teaspoon of lemon zest and 2 teaspoons lemon juice and 2 cup confectioners' sugar,  Beat with mixer on low speed until combine.   Add 1 1/2 cup remaining
confectioners' sugar and beat until smooth.  Increase the mixer speed to high and add remaining 1/2 cup of confectioners' sugar if needed to make the frosting thick and fluffy.

Notes:  ©Anne Byrn

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I prepared the mix as directed and cooled in the pan.  After cooling to room temperature, I place both layers in the refrigerator to chill.   This makes it so much easier to slice the layers in half for a filling.   I only use one layer at a time and freeze the remaining layer for  later use. 

Today's offering is filled with lemon curd and topped with a Mocha Butter Cream.   Enjoy!

Bon Appétit!

ScanPan Pizza!!

Hot from the oven and ready to enjoy 

I am a total fan of ScanPan cookware.   My first acquisition was about four years ago while on vacation.   We stopped  at a cooking store and a Scan-Pan rep was doing a demonstration at the shop.   I forget the shop but I knew that I had to buy two saute pans.  It was the right thing to do....and a 14" and an 8" saute pan were added to my overstocked pan shelf.   They are my "go to" pan every time I saute anything. 

ScanPan is made in Denmark with the non stick interior is built into the metal...not applied like the non stick plastic finish applied to the first generation pan.  Probably we all purchased that first generation of pan (you know the brand)  believing it would be the be all and end all of non stick cookware.   Sorry...but we both know the finish didn't last.   And now on to the rest of the story!

After years of daily use, my pan handles started getting loose.   I tried to tighten them but there was no way to do that.   I bought the pans because they provided a life time warranty.   I suspected the warranty would only cover the interior non stick surface.   After writing the company and explaining the problem, they sent me a return authorization to return the pans for their examination.  I mailed the pans back to the California center and three weeks later....I received two BRAND NEW pans.   I was expecting to see my original pans repaired but that was not the case.   Their immediate service exceeded my expectations....what a great company to deal with. 

So on to my ScanPan pizza.      I made my usual pizza crust....the old standby from Fine Cooking.   Love to make pizza dough in the food processor...takes 30 seconds and the job is done.   After rolling out the dough larger than the pan size, it was convenient to fold over for a deep dish pie.    And the pans are oven safe to 500F! so a pizza is perfect for this 14" pan. 

My pizza filling was ground beef, mushrooms and caramelized that flavor topped with combination of mozzarella and cheddar.  Dried basil from last summer's garden completed the flavors.  I keep it in the freezer and the flavor is as fresh as from garden.    The pan doesn't need any oil or spray....Pizza right out of the pan to the serving board.

Bon Appétit!

Thursday, March 24, 2011

The Last of my Daffodils

Twenty four hours sure can bring about the volatility of Spring Weather!    Yesterday, we were enjoying 81F and sunny skies.   Today........54F and cloudy.   And with all the warm weather we enjoyed the daffodils for many weeks.     But the season and weather is changing and I must enjoy the last of the 2011 crop.     I hope your spring is beautiful and bountiful. 

Saturday, March 19, 2011

Grits Fiesta Pie

Here is an old family favorite....but I haven't made it in quite a while....because I really forgot about it!   Time to dig into the time tunnel of old recipes and revive a few once again!   Enjoy  one of my old standards.   

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Grits Fiesta Pie

Main Dish

Grits Shell: 
1 1/2 cup water
1/4 teaspoon garlic powder
1/2 cup white grits, quick cooking NOT instant grits!
1  egg, beaten
Meat Filling:  
3/4 pound sirloin, ground
1/3 cup tomatoes, chopped
1/4 cup black olives, sliced
3 tablespoon green pepper, minced
1/4 cup flour
1/2 cup Cheddar cheese, shredded
1 pkg taco seasoning mix
1 cup Monterey jack, shredded
2  eggs, beaten
2 tablespoon milk

Bring water and garlic powder to boil in a large saucepan, stir in grits.  Return to a boil and reduce heat, cook 4 minutes, stirring occasionally.  Remove from heat.

Combine flour and Cheddar cheese; stir into grits. Stir 1 egg into mixture until well blended. Spoon mixture into a lightly greased 9" pie plate; press with back of a spoon to form a shell.

Cook beef and taco seasoning mix in a large skillet until meat browns, drain. Spread meat mixture into pie shell. Top with 3/4 cup Monterey Jack cheese, tomato, olives, and green pepper; set aside. Combine 2 eggs and milk. pour over pie. Bake at 375F. for 25 minutes. 

Remove from oven,  sprinkle with remaining 1/4 cup Monterey Jack cheese and let stand five minutes before serving. 

Notes:  ©WHStoneman

Yield: 6 servings

** Exported from Now You're Cooking! v5.88 **

Bon Appetit!!

Wednesday, March 16, 2011

Mahogany Glazed Chicken

I happened to catch a Barefoot Contessa "Back to Basics" show this week.   She intrigues me with her style of cooking that uses easily accessible ingredients.  The basic marinade is honey, soy sauce, ginger and garlic.   That was it!!    Upon removing from the oven, it was beautiful...mahogany glazed and so tender.    Next time...I will add a bit of HOT Thai chili sauce.  

 And here is the recipe!!

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Indonesian Ginger Chicken

Oriental, Poultry

1 cup honey
3/4 cup soy sauce
1/4 cup garlic; minced
1/2 cup ginger root; peeled, grated
2  chickens,quartered; backs removed


Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the  honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F.  Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Notes:  The Barefoot Contessa Cookbook

Yield: 6 servings

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Along with the chicken, we had our traditional brown rice and a bit of the sauce over top and my favorite version of green beans.     I saute up  small dice of bacon sprinkled with sugar.  When browned, add frozen or fresh green beans and heat through.   Add salt and pepper to taste, and a tablespoon of  cider vinegar.  

Plated and READY to enjoy!  Bon Appetit!

Thursday, March 10, 2011

Strawberry Crepes with Crème Fraiche

 Strawberry Crepes with Crème Fraiche

Florida strawberries are starting to come in.   Not East Tennessee home grown..but they are reasonably good.   I have found adding a tablespoon Fragoli Wild Strawberry Liqueur really zips up the flavor in such a good way.   Also is a great addition to a champagne cocktail and the Fragoli makes it just a beautiful color!  

Here is my crepe recipe that is used by everyone....nothing complex about this recipe, but the results are really a nice presentation.  And they are so easy to make early in the day and refrigerate until ready for serving.  

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French Crepes


2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
  butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds.  Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Notes:  ©WHStoneman

Yield: 20 crepes

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For another variation, fresh sliced peaches with Disaronno Originale makes a wonderful dessert!   I love Amaretto anytime!  


Bon Appétit and Enjoy 
YOUR Wonderful World!

Tuesday, March 8, 2011

Mardi Gras...Here We Come!!

Laissez les bons temps rouler!


As Fat Tuesday arrives...King Cake is the best treat of the season! This year, we are celebrating on March 8, 2011.  The tradition of King Cake began long ago...this link will tell you all about it!

McKenzie's Bakery in NOLA makes this best..but this is quite a good "copy" from Emeril Lagasse.   Enjoy!

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Mardi Gras King Cake

2 envelopes active dry yeast
1/2 cup granulated sugar
1-1/2 sticks (6 ounces) unsalted butter, melted
1 cup warm milk (about 110°f)
5 large egg yolks, at room temperature
4 1/2 cups bleached all-purpose flour
2 teaspoons salt
1 teaspoon freshly grated nutmeg
1 teaspoon grated lemon zest
1 teaspoon vegetable oil
1 pound cream cheese, at room temperature
4 cups confectioner's sugar
1 plastic king cake baby or a pecan half
5 tablespoons milk, at room temperature
3 tablespoons fresh lemon juice
  purple, green, and gold sugar

Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. (If the dough is uncooperative in coming together, add a bit of warm water (110 degrees), a tablespoon at a time, (until it does.)

Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.

Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.

Line a baking sheet with parchment paper.

Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.

Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.

Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.

Meanwhile, preheat the oven to 350°F.

Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.

Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl.  Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.

The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance.

Notes:  Courtesy of Chef Emeril Lagasse

Yield: 22 servings

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

Sunday, March 6, 2011

Braised Cabbage

For me...some of the most simple ingredients provide the maximum flavor.   Cabbage, both raw and cooked is so good.   Here is my favorite cooked version. 

Nothing beats a saute of bacon and onions!

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Braised Cabbage

Side dish, Vegetables

1 tb butter
1 tb caraway seeds
1  bacon slice; small dice
1 sm onion; fine dice
1 sm cabbage; fine shred
  salt & pepper; to taste
1 tb Splenda
1 tb vinegar

Melt better in saute pan.  Add caraway seeds, bacon and onion, cook until soft.

Lower pan heat and add shredded cabbage.  Add salt & pepper to taste; sprinkle Splenda or sugar over cabbage.  Cover and cook for 25-30 minutes.  Cabbage will reduce as it cooks.  Just before serving, sprinkle vinegar, to taste, and combine.

Nice side dish with roast pork or roast chicken.

Notes:  ©WHStoneman

Yield: 2 servings

** Exported from Now You're Cooking! v5.88 **

Cabbage added to bacon saute

Ready to Enjoy!  

Thursday, March 3, 2011

Coconut Macaroons....Pure Joy

I love coconut and macaroons are one of the most wonderful things I can think of.   Nothing better than a crispy treat with a cup of tea.  

This incantation was from Ina Garten...and I just love her style of cooking.   Complex but still something all people can enjoy without searching the planet for some exotic ingredients and/or procedure.  

Here is her version...and the basic recipe is wonderful.  

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Coconut Macaroons


14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Notes:  Ina Garten

Yield: 22 cookies

** Exported from Now You're Cooking! v5.88 **

Bon Appetit!! 

Wednesday, March 2, 2011

The World's Easiest Treat!!

Instant cookies...aka Palmiers.

From my neck of the woods 
we call them Elephant Ears!

Hot from the oven

There is one item that will NEVER be missing from my freezer....yes...Pepperidge Farms Puff Pastry!   The package is in the freezer section of your grocery and come two sheets to a package....about four dollars a box.    

There is so many things you can create with puff pastry including spectacular entrees and very creative desserts like Napoleons.   

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Palmiers aka Elephant Ears


1 sheet Pepperidge Farm Puff Pastry
1 cup sugar
1 tb cinnamon

Preheat oven to 425F.

Thaw frozen pastry sheet in refrigerator overnight or on your counter for 45 minutes.

After thawed, carefully unfold.   Sprinkle top surface with 1/2 cup sugar being careful to totally cover surface.   Using a rolling pin, gently roll sugar into roll to the pastry.   Turn over and  cover the other side with remaining sugar.   Sprinkle cinnamon over surface, smoothing with hand to distribute cinnamon/sugar mixture to completely cover.   Roll pastry to a 13 X 13" size.

Working quickly, to keep pastry cold, fold each side half way to the middle.  Fold again to middle and then fold over again, like a book.   You will have six layers of pastry dough.

Square off your first cut and then slice into 1/2" slices.    Place on parchment lined baking sheet cut side down.  Any remaining sugar can be sprinkled over top of cut slices.  Return to freezer to firm up for ten minutes while oven finishes heating.

Bake for six minutes.  Remove from over and carefully turn over to complete another three to five minutes in the oven.  Watch closely, since the sugar will caramelize and burn very easily.

Transfer to rack to cool.

Notes:  ©WHStoneman

Yield: 14 cookies

** Exported from Now You're Cooking! v5.88 **

Ready for the oven!
Enjoy with a nice cup of favorite is Constant Comment

Served with fresh pastry creme!    Bon Appetit!
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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 2017