Corn Chowder

 Recipes, Soup  No Comments »
Sep 132007
 

This summer I have definitely been obsessed with CORN- from Corn Muffins, Blue Corn Muffins, Corn Salad and now Corn Chowder. I think it is perfect timing as we are entering the transition period between summer and fall.  Also I was just in Denver earlier this week and it was 45 degrees definitely would have enjoyed this chowder I had made over the weekend!

5 ears of Corn (corn cut off from ears)
1 Red Bell Pepper (chopped into ¼ inch cubes)
2 medium Onions (chopped into ¼ -1/2 inch cubes)
2 small Leeks (sliced thinly)
1 Cup of Chopped Celery
1 Russet Potato (Peeled and cubed in ½ inch cubes)
6 Slices of Bacon
4 Sprigs of Fresh Thyme
2 Tablespoons of Butter
1 Tablespoon of Olive Oil
2 Cups of Milk
3 Cups of Vegetable Stock
Salt and Pepper to taste

In a fying pan cook the bacon. Remove and pat bacon dry and chop. Remove  1 tablespoon of the bacon grease from the frying pan in place it in the pot and add two tablespoons of butter. Sauté the Onions, leeks, and celery for about five minutes.  In two other separate pots cook the corn and potatoes- drain and set aside. Add Peppers to onions and sauté for about two minutes, followed by the potatoes, corn, and bacon. Pour stalk and milk with thyme and let simmer on low heat for about 20-30 minutes. I think it taste best when you let it stand for a while to let all the flavors combined with one another.

 Posted by at 5:58 pm

Pound Cake Recipes- Classic and Chocolate

 Recipes, Sweets  1 Comment »
Sep 062007
 

pound-cake.jpg 

I have been working on a project involving pound cake. I got the cakes down. Now you will have to stay tuned to the next stage of this pound cake project and how it turns out.

Chocolate Pound Cake

2 Sticks of Unsalted butter, softened
3/4 Cup of Brown Sugar
3/4 Cup of Sugar
6 oz. of Vanilla Yogurt
1/4 Cup of Whole Milk
3 Eggs
1 1/3 Cup of Flour
2/3 Cup of Cocoa Powder
1/2 Teaspoon of Baking Powder
1/4 Teaspoon of Salt
3.5 Ounces of Melted Dark Chocolate

Preheat Oven to 350

Generously butter loaf pan – 9- by 5- by 3-inch metal loaf pan

Whisk together Flour, Cocoa Powder,Baking Powder, and Salt. In a separate bowl beat together butter and sugars with an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in zest, vanilla, and yogurt. Reduce speed to low and add flour mixture and milk  mixing until just incorporated. ( If you mux too much it will become more elastic the batter)

Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out clean. About 60- 70 minutes Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.

Classic Pound Cake

This recipe I got from Gourmet and think is simply delicious.

1/2 teaspoon Baking Powder
1/4 teaspoon Salt
2 sticks Unsalted Butter, softened
1 1/2 cups Sugar
1 1/3 Cup of Flour
3 large Eggs
1 teaspoon fresh Lemon zest
1 teaspoon Vanilla
1/2 cup whole milk,
Preheat oven to 350
Generously butter loaf pan – 9- by 5- by 3-inch metal loaf pan

Whisk together flour, baking powder, and salt. In a separate bowl beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.

Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out clean, 60-70 minutes. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.

        

 Posted by at 1:08 pm

Tomatoes – Roasted Tomatoes and 10 Fun Facts

 Recipes, Sides, Top Ten  1 Comment »
Aug 292007
 

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Having a fresh farm stand tomato is simply heaven. I am just so thrilled there is still more time in the season to enjoy them. It is hard to avoid them as they seem to be everywhere even in the New York Times “So Many tomatoes to Stuff in a Week” by, Mellissa Clark. As a child I did not fancy tomatoes, I know, crazy. How much I missed out on. One of the simplest ways to prepare tomatoes is roasting them. This is perfect because it can be added to all kinds of dishes: Salads, Pastas, and Sandwiches. Past recipes to check out too is Gazpacho , Bruschetta and Peeling Tomatoes.

Roasted Tomatoes
4 Pounds of Beefsteak Tomatoes (cut in half)
1 Cup of Olive Oil
1 Tablespoon of Sugar
1 Tablespoon of Salt
11/2 Tablespoon of Balsamic Vinegar
5 Cloves of Garlic (Minced)
2 Tablespoons of Thyme

Preheat Oven 350
Arrange the tomatoes cut side up on a baking sheet that has been lined with tin foil. Coat the sheet with Olive Oil about 2-3 Tablespoons. Sprinkle Sugar and Salt evenly over the tomatoes and let stand for about 5- minutes. The sprinkle Garlic and Thyme over the Tomatoes and finish by drizzling the Balsamic Vinegar and rest of the Olive Oil over the Tomatoes. Bake for 3 hours if they start to brown to quickly reduced the heat.

1. The tomato is the world’s most popular fruit
2. Tomatoes are rich in vitamins A and C
3. What makes the tomato red- Lycopene research thinks it might prevent cancer
4. There are more than 10,000 varieties of tomatoes
5. Don’t store ripe tomatoes in the fridge, lessens the flavor. Instead store tem in a cool, dark place, stem-side down.
6. If you must refrigerate take is out an hour before and let return to room temperature.
7. A good serrated knife is far better than a flat-edged knife when slicing tomatoes
8. Cherry Tomatoes- scooped out make a great edible cup
9. Plum Tomatoes are best used for sauces
10. Herbs that goes well with Tomatoes- Basil, Oregano, Garlic, Thyme. Pepper, Chives, Tarragon, Bay Leaf, and Celery Seed. Basically EVERYTHING!

 Posted by at 5:59 pm

Corn Salad

 Recipes, Sides, Uncategorized  1 Comment »
Aug 092007
 

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Fresh corn in the summer, is one of those great summer delights in my mind. This salad is simple and delicious. The taste of the cilantro will enhance over time. This corn recipe is light healthy and refreshing.

6 ears of corn

1 Red Bell Pepper

1 Medium Red Onion

2 Tablespoons of Cilantro

1 Lime

1/3 Cup of Olive Oil

3 Teaspoons of White Wine Vinegar

1 Teaspoon Dijon Mustard

Salt and Pepper

Cut corn off from the ear of corn. (I find it easiest to hold corn standing up and cut kernels off from top down moving around the corn till all kernels are off) In pot of boiling water cook corn, drain and let cool.

Dice red pepper and onion and toss in with corn. Chop Cilantro and add to corn mixture.  In a separate bowl mix together Olive Oil, Vinegar, Mustard, Lime juice, Salt and Pepper. (Taste to make sure you like the vinaigrette- if to mild add some vinegar or lime juice) Pour vinaigrette over corn and make sure evenly combined. Refrigerate until ready to serve. This is really perfect for any summer BBQ or Picnic!

 Posted by at 12:21 pm

Picnic Chicken

 Recipes  No Comments »
Jul 162007
 

picnic-chicken.jpg

Picnics are a lot of fun and I think should happen more often in the summer. Although, my luck has been such that each time I plan one for one of Central Park’s events, the skies open up. This chicken is flavorful, simple, can be served cold or warm and can be made in small or large quantities.

20 Chicken Drumsticks (Really this would work on any kind of preferable chicken pieces)
4 Tablespoons of Butter
3 Tablespoons of Olive Oil
I large Shallot Chopped finely
1 tablespoon Dijon Mustard
1 ½ Tablespoons of Fresh Thyme
Juice and zest of a Lemon
1 Cup of Breadcrumbs

Preheat Oven 425

In a sauce pan melt the butter and olive oil. In a separate bowl mix the Shallot, Thyme, Mustard, Lemon, and Lemon Zest together and then add 1/3 of the Butter mixture.  Spread this mustard mixture over the chicken. Then cover the chicken with the bread crumbs and drizzle the remaining butter over the chicken and bake. Bake at 425 for 15 minutes and then reduce to 375 and bake for an additional 30 minutes.
(I let the chicken stand covered for about 1 hour to let mustard shallot mixture marinate a little.)

 Posted by at 6:08 pm

Stephan Pyles’ Blue Corn Muffins

 Recipes, Sides  No Comments »
Jul 162007
 

I got the recipe. These are a little different from the Corn Muffins I made, but is what got me started on my Corn Muffin Kick! They are for blue corn skillet stars from Stephan Pyles New Tastes from Texas,

Absolutely delicious!

1 Stick of unsalted Butter

8 Tablespoons of shortening

4 serranos, seeded and minced

3 garlic cloves, minced

1 Cup of Flour

1 ¼ Cup of Blue Cornmeal

2 Tablespoons of Sugar

1 Teaspoon of Baking Powder

1 ½ teaspoon of Salt

3 Eggs

1 ¼ Cup of Milk

3 Tablespoons of chopped fresh cilantro

Olive Oil for brushing

Pre Heat oven 400

Place a well seasoned cast iron star mold in the oven to warm for at least 5 minutes.  (a cast-iron skillet or muffin pan will work as well) Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.  Beat the eggs lightly in a medium bowl.  Add the Serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth.  Add the cilantro. Remove the cast –iron cornbread mold from the oven and brush generously with the oil. Reheat the mold for about 2 minutes, then fill with the batter.

Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.

 Posted by at 6:04 pm

Angel Food Cake

 Recipes, Sweets  No Comments »
Jul 102007
 

angel-food-cake.jpg
I spent this past weekend perfecting Angel Food Cake. After making 30 individual cakes for gift baskets, I definitely think I have it down pat. I feel badly for those who received one of the first ones I made. I think this is one of those ideal summer desserts light & fluffy and perfectly accompanied by any summer fruit. I made mine with a lemon glaze. In my eyes I think this is a perfectly healthy dessert. Happy Birthday Ronny!

10 Egg Whites

1 1/3 Cup of Sugar

1 Teaspoon of Cream of Tartar

1 /2 Teaspoon of Salt

1 1/3 Cup of Flour

1/3 Cup of Sugar

1 Teaspoon of Vanilla Extract

1 Teaspoon of Almond Extract

1 Teaspoon of Lemon Extract (optional)*

Lemon Glaze

2 Cups of Confectioners Sugar

¼ Cup of Water

Juice and Zest of one large Lemon

1 Teaspoon of Lemon Extract

Preheat Oven 375

In a large metal Bowl whip egg whites, cream of tartar, and salt until soft peaks form. Then add (1 1/3 Cup of Sugar) 1/3 a cup of the time. Peaks will become glossy and firmer. Then add the extracts and beat again. In a separate bowl sift the flour and 1/3 cup of sugar- to make sure fine and there are no clumps. Add the flour mixture a third a cup at a time and fold into the egg whites. ( I find it easier to have leverage when I am folding the egg whites and put them in the sink- this is also helpful just because I am not that tall.) Now place batter into Angle Food Cake. Try and make sure there are no air pockets with the batter and gently smoothe out the top. Bake for 45 minutes until golden brown on top.

Let the cake cool completely, remove from pan and place the top of the cake on serving dish. Now the top of the cake is smooth and pour glaze over cake and let is drizzle down the side.

*While I was making so making different batches I thought it would be fun to add the lemon extract turns out I liked it. Also,I was making a lemon glaze to go on top so I thought it was perfect! But in traditional Angel Food cake does not usually cal for the Lemon Extract.

 Posted by at 5:58 pm

Texas- Corn Muffin Recipe

 Breakfast, Recipes, Sides  No Comments »
Jun 282007
 

Last week and again this week, I was in Texas. Now, I had not been to Texas, since my dad decided to drive cross country when I was 18 months old. (I do not believe that counts) After visiting a few cities- Austin, Dallas, and Houston, I have a new obsession. It is not BBQ, Cowboy Boots, or Beef but the CORN MUFFIN. My mom and sister, Mera, loved them growing up but I could always do without. I could not get enough of them, to the point I asked for a recipe at one restaurant. (I am still working on getting it, hopefully by early next week I will have it to share.) Until then, here is another one I have worked on. Perfect for summertime BBQs and definitely an American tradition as the Fourth of July is next week.

1 Cup of Flour

¾ Cup of Cornmeal

¼ Cup of Honey

1½ Teaspoon of Baking Powder

½ Teaspoon of Baking Soda

1 Teaspoon of Salt

2 Eggs

½ Cup of Sour Cream

1 Stick of Butter

1 Cup of Milk

1 Cup of Corn

1 Cup of Cheddar Cheese

1 Medium Yellow Onion Chopped and Sautéed*

1 Tablespoon of Chopped Jalapeño Pepper

Preheat 425

In a bowl mix together Butter, Sour Cream, Eggs, and Honey until they are well combined. Adding in Flour, Cornmeal, Baking Soda, Baking Powder, and Salt mix this together until combined and incorporate the Milk. Last stir in Corn, Sautéed Onions, Jalapeno Pepper, and Cheddar Cheese. Distribute evenly into muffin pan. Bake for 25 minutes and will make between 12-14 Muffins.

*When I sauté onions I will first start by letting them simmer in water for about 5 minutes. And then brown them with a little olive oil and butter. I find this way it uses a lot less oil and butter because it is not so quickly absorbed.

 Posted by at 5:51 pm

Strawberry Mojito

 Drinks, Fruit, Recipes  3 Comments »
Jun 182007
 

strawberry-mojito.jpg
I mentioned the strawberry mojito on my entry about Strawberry Bruschetta I recieved many respones wanting to hear more about the Strawberry Mojito. Mojito’s are one of my favorite drinks and at one of my favorite little restaurants in New York, Barbossa they serve all different kinds of fun mojitos. This is where I was introduced to the Strawberry Mojito.
1/2 of a lime
10-12 mint leaves torn

3 strawberries
3/4 oz simple syrup or 2 teaspoons of sugar
2 oz white rum
Club soda
In a 10 or 12 ounce glass add juice of lime, mint, 2 strawberries and simple syrup. Muddle ingredients with a twisting motion. (This will releases the essential oils in the mint and lime.) Fill the glass with ice, rum, and last strawberry cut into smaller pieces and shake well. Top off with club soda. And now you can enjoy one of my favorite summertime drinks!

 Posted by at 6:20 pm

Lemon Poppy Seed Muffin Recipe

 Breakfast, Fruit, Recipes, Sweets  3 Comments »
Jun 142007
 

lemon-poppy-seed-recipe.jpg

It was not until I had my first Lemon Poppy Seed Muffin that made me
realize, I like muffins. I love Lemon to the point growing up my mother
would constantly ask the dentist if I had destroyed the enamel on my
teeth from my level of Lemon intake? Alas, Lemon and I are simpatico! These also can be frozen and then you can have a tasty breakfast treat whenever you feel like it.
lemon-poppy-seed-muffins-2.jpg

1 Cup of Sugar plus 2 Tablespoons to top muffins before baking
½ Cup of Softened Butter
2 Eggs
1 ½ teaspoon of Vanilla
½ Cup of Buttermilk
2-3 Lemons Zest from two lemons and juice from 2-3 lemons
2 ½ Cups of Flour
1 teaspoon of Baking Powder
1 teaspoon of Baking Soda
½ teaspoon of Salt
¼ Cup of Poppy Seeds
Preheat Oven 375

In a mixing bowl mix together sugar and butter until well combined.
Followed by beating in each egg, vanilla, and the butter milk. In
separate bowl, mix together flour, baking Soda, baking powder, and salt add
the dry ingredients into the wet mixture and make sure fully combined.
Lastly add the lemon juice, zest, and poppy seeds and mix well. Evenly
distribute the batter into lined muffin tins. Will make 12 muffins.
Sprinkle the top of each muffin with remain 2 tablespoons of sugar and bake
for about 18-20 minutes.

 Posted by at 8:40 pm
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