Monday, March 25, 2024

Mushroom Risotto

 https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/

Thursday, August 3, 2023

Lavender Shortbread Cookies

 Lavender Shortbread Cookies

Makes 2 dozen cookies


1 cup (2 sticks) of unsalted butter, softened

½ cup sugar

3 tablespoons of honey, any variety

2 cups all-purpose flour

3 tablespoons dried lavender (or 6-8 fresh blossoms, buds removed)

Pinch of salt


Powdered sugar topping (optional)

2 tablespoons powdered sugar

2 teaspoons dried lavender buds


Place the butter, sugar and honey in a large bowl and beat with an electric mixer until fluffy. Place the flour, lavender and salt in another large bowl. Whisk until well-combined. Add the flour mixture to the butter mixture. With the mixer on low, beat the flour into the butter until just combined, about 30 seconds. Scrape the inside of the bowl with a spatula and fold in any flour that wasn’t incorporated. 


Set out two 12- inch long sheets of parchment or wax paper. Take the dough and split it in half, placing each portion onto paper. Form each portion into an 8 inch log for round cookies or press into an 8 in square bar for square cookies. Wrap each log in the paper and refrigerate for at least 2 hours or overnight.


When ready to bake, preheat the oven to 350 F. Slice the cookie logs into slices about ½ in thick. Place onto a prepared baking sheet and bake for 15-20 min, until the edges are golden and the cookies are firm to the touch. Cool on the baking sheets. If using powdered sugar toppings, place powdered sugar into a small bowl and lavender and stir well. Sprinkle over cookies and serve immediately. Store cooled cookies in an airtight container on the counter top for up to 1 week.


Wednesday, July 26, 2023

Creamy Garlic Mushroom Chicken Thighs - Made Jul 26 2023

For The Chicken:

  • 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
  • 1 teaspoon each onion powder and garlic powder
  • 1/2 teaspoon each of dried thyme and rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons olive oil

For The Sauce:

  • 1 tablespoon butter
  • 8 ounces (250 g) sliced brown mushrooms
  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • 1 tablespoon fresh chopped parsley
  • 1/2 - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
  • 1 1/2 cups heavy cream / thickened cream (evaporated milk or half and half)*
  • 1/2 cup fresh shredded parmesan

INSTRUCTIONS

  • Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
  • To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
  • Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
  • Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.


https://cafedelites.com/chicken-thighs/#recipe 

 

Sunday, July 23, 2023

Caramel Apple Upside-Down Cake

Caramel Apple Upside-Down Cake

 Ingredients 

Toppings

  • 1/4 cup unsalted butter
  • 1/2 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 large apples, peeled, cored and thinly sliced
Cake
  • 1 and 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened to room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs (room temp)
  • 1 tsp vanilla 
  • 1/2 cup milk

Instructions

1. Preheat oven to 350 deg. Spray 9 -inch cake pan well with non-stick cooking spray and set aside. 

2. Make the topping - Add butter, brown sugar and cinnamon to a saucepan over medium heat. Stir well until the mixture is completely melted and smooth. Remove from heat and pour the mixture into the prepared cake pan and evenly spread it on the bottom. 

3. Arrange the apple slides in an even layer on top. Set aside.

4. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside. In a separate bowl, beat the butter and sugar with an electric mixer until smooth. Slowly add the eggs one at a time, mixing well after each one. Add the vanilla and mix until fully combined. 

5. Alternate mixing the dry ingredients and milk into the wet ingredients, starting with the flour and ending with the flour.

6. Pour the batter into the cake pan on top of the sliced apples.

7. Bake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. 

8. Remove from the oven and allow to cool for about 10 minutes in the pan before flipping over onto a large plate. 


Tahitian Breakfast Treats

 




Directions
  1. Add yeast to warm water and stir to dissolve; allow to sit until yeast has bubbled, 5-7 minutes. Add yeast mixture to warm coconut milk. In a large bowl, combine coconut, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  2. Punch down dough. Turn onto a lightly floured surface; divide into 8 portions. Roll each into a 12-in. rope. Curl ends in opposite directions to form a figure 8. Tuck each end under where it meets center of roll and pinch lightly to seal. Place 2 in. apart on a parchment-lined 

  3. baking sheet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes.
  4. Preheat oven to 375°. Bake until light brown, 10-12 minutes. Meanwhile, place sugar, cinnamon and ginger in a shallow bowl. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; stir into sugar mixture. Brush warm pastries with melted butter; roll in sugar mixture to coat.

Test Kitchen tips
  • If you choose to fry: heat oil to 375°F, and fry until golden brown, about 1 minute. Omit the butter step and roll in sugar mixture. Serve warm.
  • Add chopped crystalized ginger to the dough when adding the flaked coconut.
  • Try drizzling with a glaze! Combine 1 cup powdered sugar, 3 tablespoons dark rum and 2 tablespoons melted butter.
  • Jalapeño poppers

     12 medium-sized fresh jalapeño peppers, halved and seeded

    4 oz cream cheese

    1 and 1/2 cups shredded smoked Gouda

    2-3 sliced bacon, cooked and crumbled

    Preheat over to 350 degrees. Line a baking sheet with aluminum foil and place jalapeños on the baking sheet, cut side up and roast for 10 minutes. Meanwhile, combine cream cheese, Gouda and bacon in a small bowl. Remove peppers from oven and allow to cool. Portion cheese mixture equally between jalapeño halves. Raise oven temp to 400 and bake stuffed halves for 5 minutes, or until cheese melts and slightly browns. Makes 24 pieces. 

    Potato Leek Soup

     https://www.onceuponachef.com/recipes/potato-leek-soup.html 


    Potato Leek Soup

    A French classic, this creamy potato leek soup is quick, easy, and comforting.

    Servings: 6
    Prep Time: 25 Minutes
    Cook Time: 40 Minutes
    Total Time: 1 Hour 5 Minutes

    INGREDIENTS

    • 3 tablespoons unsalted butter
    • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
    • 3 cloves garlic, peeled and smashed
    • 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
    • 7 cups chicken or vegetable broth
    • 2 bay leaves
    • 3 sprigs fresh thyme
    • 1 teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 cup heavy cream
    • Chives, finely chopped, for serving

    INSTRUCTIONS

    1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
    2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
    3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
    4. Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
    5. Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.