Tonight is a cold and rainy Friday night. My Family love's pizza on friday nights but every once in awhile we like to change things up. So tonight we desided on soap a family favorite Tomato Soup.
What you will need...
3 tablespoons olive oil
1 1/2 cups chopped onions. (About two Onions)
2 Carrots unpleed and chopped
1 Tablespoon minced garlic (around 3 cloves)
4 pounds vine-ripened tomatoes, carsely chopped (five large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
3 cups chicken stock
1 tablespoon freshly ground pepper
3/4 cup heavy cream
Julienned fresh basil leaves, for garnish Croutons
What to do...
Heat the olive oil in large heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender.Add the garlic and cook for 1 minute. Add the tomatoes,sugar,tomato paste,basil,chicken stock,salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl,discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and or Parmesan toasts.
Friday, November 11, 2011
Tuesday, June 14, 2011
Chicken PotPie
This is one of my favorite dishes to not only make but it is also a new family favorite.
What you will need.....
6 Tablespoons of Unsalted Butter
1/2 pound quartered Button Mushrooms
1 Cup chopped Leeks (White and Pale Green parts)
1/2 a Cup Finely Diced Carrots
1/3 a Cup of Fresh or Thawed Frozen Peas
1/3 a Cup and 1 tablespoon of All-Purpose Flour
4 and a 1/2 cups of Chicke Stock or Chicken broth
1/3 a Cup of Dry Sherry
2 Teaspoons Fresh Tarragon
4 Cups Cooked Shredded Chicken (I purches a rotisserie)
Kosher Salt and Fresh Ground Pepper
Double Crust Flaky Pastry dough
And Now on to the how to.....
1. Making the Sauce and Vegetables
-In a large frying pan melt 1 tablespoon of the butter over medium heat. Add the Mushrooms and cook Stirring occasionally until they being to brown somewhere around 6 minutes Stir in the leeks and carrots cover and cook stirring occasionally until the leeks are tender about 5 minutes then Remove from the heat and stir in the peas
2. in a large sauce pan melt the remaining 5 tablespoons butter over medium-low heat Whisk in the flour and let it bubble gently around 1 minute ,slowly whisk in the stock and sherry and then the tarragon Bring it all to a boil Whisking frequently Stir in the shredded chicken and the mushroom-leek mixture and season with salt and pepper Let cool untill lukewarm about 1 hour
3. Place of oven on 400 F
4. I place the dough on the bottom and then criss cross it over the top and brush it lightly with egg white Bake until pastry is puffed and golden brown around 25 minutes
What you will need.....
6 Tablespoons of Unsalted Butter
1/2 pound quartered Button Mushrooms
1 Cup chopped Leeks (White and Pale Green parts)
1/2 a Cup Finely Diced Carrots
1/3 a Cup of Fresh or Thawed Frozen Peas
1/3 a Cup and 1 tablespoon of All-Purpose Flour
4 and a 1/2 cups of Chicke Stock or Chicken broth
1/3 a Cup of Dry Sherry
2 Teaspoons Fresh Tarragon
4 Cups Cooked Shredded Chicken (I purches a rotisserie)
Kosher Salt and Fresh Ground Pepper
Double Crust Flaky Pastry dough
And Now on to the how to.....
1. Making the Sauce and Vegetables
-In a large frying pan melt 1 tablespoon of the butter over medium heat. Add the Mushrooms and cook Stirring occasionally until they being to brown somewhere around 6 minutes Stir in the leeks and carrots cover and cook stirring occasionally until the leeks are tender about 5 minutes then Remove from the heat and stir in the peas
2. in a large sauce pan melt the remaining 5 tablespoons butter over medium-low heat Whisk in the flour and let it bubble gently around 1 minute ,slowly whisk in the stock and sherry and then the tarragon Bring it all to a boil Whisking frequently Stir in the shredded chicken and the mushroom-leek mixture and season with salt and pepper Let cool untill lukewarm about 1 hour
3. Place of oven on 400 F
4. I place the dough on the bottom and then criss cross it over the top and brush it lightly with egg white Bake until pastry is puffed and golden brown around 25 minutes
Tuesday, June 7, 2011
Buttermilk Mashed Potatoes
What you need...
Three pounds of Yukon Gold boiling potatoes
Half a cup of Whole milk (i use 2%)
One Fourth or 1 stick of Unsalted Butter
Three Fourths to 1 cup Buttermilk
One Half a Teaspoon Freshley ground black pepper
and on to the how to...
In Large pot bring water and salt to a boil . Meanwhile peel the potatoes and cut them in half, then place them in the boiling water, lower heat and bring back to a boil 10-15mins longer until potatoes are tender and fall apart when poked with a fork.
Heat the butter and milk in small saucepan but do not boil it as soon as the potatoes are done drain them and add everything together mixing well leaving no lumps
Three pounds of Yukon Gold boiling potatoes
Half a cup of Whole milk (i use 2%)
One Fourth or 1 stick of Unsalted Butter
Three Fourths to 1 cup Buttermilk
One Half a Teaspoon Freshley ground black pepper
and on to the how to...
In Large pot bring water and salt to a boil . Meanwhile peel the potatoes and cut them in half, then place them in the boiling water, lower heat and bring back to a boil 10-15mins longer until potatoes are tender and fall apart when poked with a fork.
Heat the butter and milk in small saucepan but do not boil it as soon as the potatoes are done drain them and add everything together mixing well leaving no lumps
Wednesday, June 1, 2011
Swimwear My daughter wants
Harpi Swimwear
check out this really cute Mommy swimwear... I totaly love it and they are doing a give away on a blog... called Feisty Frugal & Fabulous
Here is that facebook
FeistyFrugalandFabulous Facebook
And the actually blog
$96 Hapri Swimwear giveaway
Go check it out and good luck!!
check out this really cute Mommy swimwear... I totaly love it and they are doing a give away on a blog... called Feisty Frugal & Fabulous
Here is that facebook
FeistyFrugalandFabulous Facebook
And the actually blog
$96 Hapri Swimwear giveaway
Go check it out and good luck!!
Sunday, May 29, 2011
Balsamic Roadsted Beef
What you need....
2 and a Half pounds Filet of Beef Trimmed and Tied
2 Tablespoons Dijon Mustard
1 Tablespoon aged balsamic vinegat
1 Teaspoon Kosher Salt
1 Tablespoon Carsley Cracked Black Pepper
Now the How too.....
1. Place the oven on 500 deg... yes thats right 500 degrees..and line the pan with aluminum foil
2. Place the Bottom half of the beef on the sheet pan Combine the mustard vinegar and salt in a small bowl Spread the mixture on the filet and brush it evenly over the top and sides sprinkle the craked pepper evenly all over the meat
3. Roast the filet for 30 mins exactly for medium rare 25 minutes for rare and 35 mins for medium Remove the pan from the over cover tightly with aluminum foil and allow the beef to rest of the pan for 10mins
2 and a Half pounds Filet of Beef Trimmed and Tied
2 Tablespoons Dijon Mustard
1 Tablespoon aged balsamic vinegat
1 Teaspoon Kosher Salt
1 Tablespoon Carsley Cracked Black Pepper
Now the How too.....
1. Place the oven on 500 deg... yes thats right 500 degrees..and line the pan with aluminum foil
2. Place the Bottom half of the beef on the sheet pan Combine the mustard vinegar and salt in a small bowl Spread the mixture on the filet and brush it evenly over the top and sides sprinkle the craked pepper evenly all over the meat
3. Roast the filet for 30 mins exactly for medium rare 25 minutes for rare and 35 mins for medium Remove the pan from the over cover tightly with aluminum foil and allow the beef to rest of the pan for 10mins
Rich Scalloped Potatoes
These are one of my family's Favorites....
What you will need....
2 Tablespoons Unsalted butter
3 Cups of Leeks Chopped white and pale green parts
2 Teaspoons Kosher Salt
1/2 a Teaspoon Freshly Ground Pepper
3 and 3/4 pounds Baking Potatoes
2 cups Shredded Gruyere Cheese
3 Cups Heavy Cream
a 9 by 13 inch baking dish
Now on to the how to....
1. Place the oven to 350 deg.
2. In a large frying pan melt that butter over medium heat add the leeks and cook stirring occasionally untill tender about 7 mins Remove from the heat
3. Mix together the salt and pepper Peel the potatoes and thinkly slice into rounds spread one third of the ptatoes in an even layer in the prepared baking dish and season with aout one fourth of the salt mixture Top with one third of the Gruye and half of the leeks and season with about one third of the remaining salt mixture Top with one third of the Gruyere and half of the leeks and seasom with about one third of the remaining salt mixture as you go Finish with the remaining potatoes and Gruyere and season with the remaining salt mixture
4. In a small saucepan heat the cream over medium high heat until it is simmering Pour the hot cream evenly over the potatoes Cover tightly with aluminum foil and place the baking dish on a timmed baking sheet
5.Bake for 1 hr. remove the foil and continue baking until the potatoes ate tender coated with a creamy sauce and golden brown on top about 30 mins longer let stand for about 5 mins
What you will need....
2 Tablespoons Unsalted butter
3 Cups of Leeks Chopped white and pale green parts
2 Teaspoons Kosher Salt
1/2 a Teaspoon Freshly Ground Pepper
3 and 3/4 pounds Baking Potatoes
2 cups Shredded Gruyere Cheese
3 Cups Heavy Cream
a 9 by 13 inch baking dish
Now on to the how to....
1. Place the oven to 350 deg.
2. In a large frying pan melt that butter over medium heat add the leeks and cook stirring occasionally untill tender about 7 mins Remove from the heat
3. Mix together the salt and pepper Peel the potatoes and thinkly slice into rounds spread one third of the ptatoes in an even layer in the prepared baking dish and season with aout one fourth of the salt mixture Top with one third of the Gruye and half of the leeks and season with about one third of the remaining salt mixture Top with one third of the Gruyere and half of the leeks and seasom with about one third of the remaining salt mixture as you go Finish with the remaining potatoes and Gruyere and season with the remaining salt mixture
4. In a small saucepan heat the cream over medium high heat until it is simmering Pour the hot cream evenly over the potatoes Cover tightly with aluminum foil and place the baking dish on a timmed baking sheet
5.Bake for 1 hr. remove the foil and continue baking until the potatoes ate tender coated with a creamy sauce and golden brown on top about 30 mins longer let stand for about 5 mins
IceBox Cake Mocha Chocolate
What you will need...
2 Cups cold heavy cream
12 Ounce Italian Mascarpone cheese
1/2 a cup Sugar
1/4 a cup Kahlua Liqueur
2 Tablespoons Unsweettened Cocoa Powder such as Pernigotti
1 Teaspoon Instant Espresso Powder
1 Teaspoon Pure Vinilla Extract
3 (8oz) Packages Tate'sBake Shop Chocolate Chip Cookies
Shaved swmisweet Chocolate, for garnish
Now on to the How too....
1.IN a large Bowl of an electric Mixer fitted with the whisk attachement, combine the heavy cream mascarpone sugar Kahlua CoCoa powderespresso powderandvanilla Mix on low speed to Combine and then slowlyrise the speed until it forms firmpeaks
2. to assemble the cake arrange chocolate chip cookies flat in an 8inch springform pan covering the bottom as much as possibleeven breaking some cookies to fill the spots..Spreed a fifth of the mocha whipped cream evenly over the cookies place another layer of cookies on top laying flat and touching followed by another fifth of the cream on top lying flat and toucning followed by another fifth of the cream Counting layering cookies and cream until there are 5 layers of each ending with a layer of cream smooth the top cover with plastic wrap and refrigerate overnight
3 Run a small sharp knife around outside of the cake and remove the sides of the pan Sprinkle the top with the chocolate cut in wedges and serve cold.
I bought the Choc. Chip Cookies at Tradder Joes and the Coffee at Starbucks.
2 Cups cold heavy cream
12 Ounce Italian Mascarpone cheese
1/2 a cup Sugar
1/4 a cup Kahlua Liqueur
2 Tablespoons Unsweettened Cocoa Powder such as Pernigotti
1 Teaspoon Instant Espresso Powder
1 Teaspoon Pure Vinilla Extract
3 (8oz) Packages Tate'sBake Shop Chocolate Chip Cookies
Shaved swmisweet Chocolate, for garnish
Now on to the How too....
1.IN a large Bowl of an electric Mixer fitted with the whisk attachement, combine the heavy cream mascarpone sugar Kahlua CoCoa powderespresso powderandvanilla Mix on low speed to Combine and then slowlyrise the speed until it forms firmpeaks
2. to assemble the cake arrange chocolate chip cookies flat in an 8inch springform pan covering the bottom as much as possibleeven breaking some cookies to fill the spots..Spreed a fifth of the mocha whipped cream evenly over the cookies place another layer of cookies on top laying flat and touching followed by another fifth of the cream on top lying flat and toucning followed by another fifth of the cream Counting layering cookies and cream until there are 5 layers of each ending with a layer of cream smooth the top cover with plastic wrap and refrigerate overnight
3 Run a small sharp knife around outside of the cake and remove the sides of the pan Sprinkle the top with the chocolate cut in wedges and serve cold.
Saturday, May 28, 2011
Chicken Saltimbocca & Spaghetti Aglio e olio
What you need for the Chicken Saltimbocca....( Serves around 4-6 people)
Skinless boneless chicken breasts halves Four 1 and a 1/2 pounds
Salt and Fresh ground pepper
Fresh sage
2 tablespoons
Unsalted butter 4 tablespoons
Prosciutto or boiled ham 4 large thin slices halved about 2oz in total wight
Fontina cheese 8 thin slices about 3oz total weight
Shallots 2 minced
Marsala or Chicken broth 1/2 cup
lemon 1/2
How to make the Chicken Saltimbocca....
1.Prepare the chicken.. using a sharp knife cut each chicken breast in half length wise to make 8 total pieces.Place 1piece between waxed paper , using a meat pounder or the flat bottom of a heavy pan lightly pound the chicken until it is about 1/4 and inch thick do this with each piece of a chicken at a time Season the chicken generously with salt and pepper then sprinkle with the sage patting firmly soit adheres to the meat.
2. in large frying pan over medium-high heat melt 3 table spoons of butter add the chicken and cook until golden on the underside 2-3 minutes turn the chicken and cook until just opaque throughout about 3 minutes more top each piece with 1 cheese slice and 1 prosciutto slice transfer the chicken to a baking sheet and place under the boiler to crisp the prosciutto and melt the cheese about 1 minute
3. while the chicken is in the oven add the remaining 1 tablespoon of butter to the pan and then add the shallot and saute until softened around 1 minute add the marsala and cook stirring to scrape up the browned bits on the pan bottom until the sauce is slightly reduced 1-2minutes squeeze in about 1 teaspoon lemon juice and stir
Now on to the Spaghetti Aglio e olio... what you need...
Kosher Salt
1 pound dried spaghetti
1/3 a cup of good olive oil
8 large garlic cloves cut into thin slivers
1/2 a teaspoon of crushed red pepper flakes
1/2 a cup of mincd fresh parsley
1 cup freshley grated Parmesan cheese plus extra for serving
Now on to the how to for the Spaghetti e Olio.........
1.Bring large pot of water to a boil add 2 tablespoons of salt and the pasta and cook according to the directions on pasta box set aside 1 and 1/2 of the pasta cooking water before you drain the pasta
2. meanwhile heat the olive oil over medium heat in large pan ,large enough to hold the pasta ass the garlic and cook for 2 minutes stirring frequntly until it just begins to turn golden on the edges dont over cook it add the red pepper flakes and cook for 30sec. more carefully add the reserved pasta cooking water to the garlic and oil and bring to a boil lower the heat add 1 teaspoon salt and simmerfor about 5 minutes until the liquid is reduced by about a third
3. add the drained pasta to the garlic and sauce and toss off the hear add the parsley and parmesan and toss well allow the pasta to rest of the heat for 5minutes for the sauce to be absorbed
And then its dinner time.....
Skinless boneless chicken breasts halves Four 1 and a 1/2 pounds
Salt and Fresh ground pepper
Fresh sage
2 tablespoons
Unsalted butter 4 tablespoons
Prosciutto or boiled ham 4 large thin slices halved about 2oz in total wight
Fontina cheese 8 thin slices about 3oz total weight
Shallots 2 minced
Marsala or Chicken broth 1/2 cup
lemon 1/2
How to make the Chicken Saltimbocca....
1.Prepare the chicken.. using a sharp knife cut each chicken breast in half length wise to make 8 total pieces.Place 1piece between waxed paper , using a meat pounder or the flat bottom of a heavy pan lightly pound the chicken until it is about 1/4 and inch thick do this with each piece of a chicken at a time Season the chicken generously with salt and pepper then sprinkle with the sage patting firmly soit adheres to the meat.
2. in large frying pan over medium-high heat melt 3 table spoons of butter add the chicken and cook until golden on the underside 2-3 minutes turn the chicken and cook until just opaque throughout about 3 minutes more top each piece with 1 cheese slice and 1 prosciutto slice transfer the chicken to a baking sheet and place under the boiler to crisp the prosciutto and melt the cheese about 1 minute
3. while the chicken is in the oven add the remaining 1 tablespoon of butter to the pan and then add the shallot and saute until softened around 1 minute add the marsala and cook stirring to scrape up the browned bits on the pan bottom until the sauce is slightly reduced 1-2minutes squeeze in about 1 teaspoon lemon juice and stir
Now on to the Spaghetti Aglio e olio... what you need...
Kosher Salt
1 pound dried spaghetti
1/3 a cup of good olive oil
8 large garlic cloves cut into thin slivers
1/2 a teaspoon of crushed red pepper flakes
1/2 a cup of mincd fresh parsley
1 cup freshley grated Parmesan cheese plus extra for serving
Now on to the how to for the Spaghetti e Olio.........
1.Bring large pot of water to a boil add 2 tablespoons of salt and the pasta and cook according to the directions on pasta box set aside 1 and 1/2 of the pasta cooking water before you drain the pasta
2. meanwhile heat the olive oil over medium heat in large pan ,large enough to hold the pasta ass the garlic and cook for 2 minutes stirring frequntly until it just begins to turn golden on the edges dont over cook it add the red pepper flakes and cook for 30sec. more carefully add the reserved pasta cooking water to the garlic and oil and bring to a boil lower the heat add 1 teaspoon salt and simmerfor about 5 minutes until the liquid is reduced by about a third
3. add the drained pasta to the garlic and sauce and toss off the hear add the parsley and parmesan and toss well allow the pasta to rest of the heat for 5minutes for the sauce to be absorbed
And then its dinner time.....
Black and White Angel food Cake
This was my first try at a home made Angel food cake.Angel food cake has always been my favorite kind of cake. It was really easy and fun. So here it goes, I hope you have as much fun as I did.
What you will need...
2 Cups Sifted Superfine Sugar around one pound
1 and 1/3 cups of sifted cake flour not the self raising
1 and a 1/2 cups egg whites at room temperature around 12 eggs
3/4 a teaspoon of Kosher salt
1 and a 1/2 coarsely grated semisweet chocolate around two ounces
You will need to make the glazed topping by itself and here's what you will need...
1/2 of a pound of semisweet chocolate chips
3/4 a cup and 1 tablespoon of heavy cream
Now on to the how....
Make sure the oven is at 350 degrees
Combine half a cup of the sugar with the flour and sift them together four times,and then set them aside.Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk and beat on high until eggs form medium-firm peaks around one minute. Then place the mixer on medium speed add the remaining 1 and a 1/2 cups of sugar by sprinkling it over the beaten egg whites, beat on high speed for a couple minutes until thick and shiny add the vanilla and continue to whisk until very thick around one minute longer. Scrape the beaten egg whites into a large bowl sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding flour by fourths sifting and folding until its all incorporated fold in the grated chocolate.
Pour the batter into a ungreased ten inch Angle foot cake pan make it smooth to the touch Bake for 35-45 minutes until it springs back at the touch then remove and place on a cooling rack. When cool run a thin and flexible knife around the cake to remove from the pan
Now back to the Chocolate Glaze.... How too...
Place the Chocolate chips and the heavy cream in a heat proof bowl set over a pan of simmering water and star until chocolate melts pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides
2 Cups Sifted Superfine Sugar around one pound
1 and 1/3 cups of sifted cake flour not the self raising
1 and a 1/2 cups egg whites at room temperature around 12 eggs
3/4 a teaspoon of Kosher salt
1 and a 1/2 coarsely grated semisweet chocolate around two ounces
You will need to make the glazed topping by itself and here's what you will need...
1/2 of a pound of semisweet chocolate chips
3/4 a cup and 1 tablespoon of heavy cream
Now on to the how....
Make sure the oven is at 350 degrees
Combine half a cup of the sugar with the flour and sift them together four times,and then set them aside.Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk and beat on high until eggs form medium-firm peaks around one minute. Then place the mixer on medium speed add the remaining 1 and a 1/2 cups of sugar by sprinkling it over the beaten egg whites, beat on high speed for a couple minutes until thick and shiny add the vanilla and continue to whisk until very thick around one minute longer. Scrape the beaten egg whites into a large bowl sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding flour by fourths sifting and folding until its all incorporated fold in the grated chocolate.
Pour the batter into a ungreased ten inch Angle foot cake pan make it smooth to the touch Bake for 35-45 minutes until it springs back at the touch then remove and place on a cooling rack. When cool run a thin and flexible knife around the cake to remove from the pan
Now back to the Chocolate Glaze.... How too...
Place the Chocolate chips and the heavy cream in a heat proof bowl set over a pan of simmering water and star until chocolate melts pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides
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