Recipes | From Patty's Pantry

Individual Chocolate Souffles

Feb 122007

The Chocolate Souffle is by far and away my favorite dessert to make. Some are easily disuaded from preparing it, thinking that this is a complicated dessert. The indimidation comes in the form of egg whites, which sometimes have a mind of their own and, also, the fact that souffles have to be served directly out of the oven. Like most things in life it is purely about timing!

2/3 Cup of Sugar (a little extra for coating ramekins)
6 oz of Bittersweet Chocolate Chopped
4 Egg yolks
7 Egg Whites
Pinch of cream of tartar
1 teaspoon of Butter to grease the inside of ramekins
6 (3 1/2) Inch ramekins

Pre Heat Oven 400

In a double boiler melt chocolate. In a separate bowl whip egg whites and cream of tartar until holds firms peaks. In another bowl whip together egg yolks and sugar. Combined sugared yolks and chocolate together and then fold into egg whites.
Butter the inside of six ramekin and then coat with sugar. take a piece of wax paper and wrap around the top of ramekin. This is done so when the souffle rises while cooking it holds shape.)
Pour evenly the souffle batter into each ramekin and bake for about 25 minutes.
Serve directly out of the oven with chocolate sauce and whipped cream!
(I sometimes cheat and make these earlier in the day and stick them in the fridge)

Double Boiler- There are special double boiler pots. I just use to different sized pots. Put about an inch of water in the larger pot and put the smaller pot in the larger one. This way the chocolate does not have direct heat which prevents from burning.

Egg Whites- When I say hold firm peaks. When you whip the egg whites the consistency changes. To know whipped enough take a fork and dip in and bring up there should be a peak the has formed with egg whites and will hold.

Post Game Wrap-up

Recipes, Sweets 4 Comments »

Feb 042007

This Super Bowl I took on the task of making stadium bundt cakes. I received the bundt pan as a gift (from my future big brother) and there are only a few opportunities to a year to use it. I had fun making them- got a little involved in it and definitely think that everyone should invest in a stadium bundt pan!

But this Super Bowl there was a dessert that was a huge success-wish i could take credit for it.
Rollo Covered Pretzels

Bite-Size salt Pretzels
Rollos
Pecans Halves
(Amounts are completely up to you…I recommend a lot!)

Preheat Oven to 300

Line a baking sheet with either a sil plat or tin foil. Place one Rollo on each Pretzel-bake for about 5 minutes watch closely because you do not want the Rollo to burst. Take them out of the oven a press one pecan halve on top. Do not press too hard. Let cool completely and ready serve. These will definitely be a huge success at your next event! Thank you N.A.

Super Bowl Sunday- Sloppy Joes

Main, Recipes 2 Comments »

Feb 012007

Super Bowl Sunday is here. Sure there are the traditional wings and dips to serve but how about Sloppy Joes? Very simple to make and easy to serve to a large group- I think they are perfect for this occasion. I love all sporting events mainly because of the food associated with them!

3 lbs. of Beef Chuck
BBQ Sauce
8 Rolls
Preheat oven at 275

Place Chuck in roasting pan and cover with tin foil. Bake for six hours, remove from oven and tear meat apart with two forks. Add BBQ sauce the amount is dependent upon your own tastes. Now ready to serve on rolls.

Fried Garlic Eggplant

Recipes No Comments »

Jan 292007

The next leg of my vacation took me from London to Cairo. When I arrived all I kept looking for was Falafel ( I am not even a big Falafel fan) We went to this great restaurant and had the full spread of Egyptian Food. I finally had my falafel, but was so concentrated on eating my Fried Garlic Eggplant- I didn’t eat the falafel! Before I left the restaurant I had to ask how this was made.

1/2 Pound of Eggplant (1/3 inch Slices)
2 Tomatoes
3 Tablespoons of White Vinegar
2 Lemons
12-14 gloves of crushed garlic
1/4 Cup Olive Oil plus 2 teaspoon
Salt and Pepper

Prep sliced eggplant by sprinkling salt and a little lemon juice over the eggplant. (let stand for about 5 minutes) In a large frying pan heat the 1/4 Cup of Olive Oil and fry eggplant on both side until lightly browned. In a separate bowl mix Vinegar, Rest of Lemon juice, garlic, olive oil and salt and pepper.
Slice Tomatoes (if there are a lot of seeds remove some of them) place eggplant and in Vinegar mixture and let sit in it for about ten minutes, then remove and ready to serve.

Bangers and Mash

Main, Recipes No Comments »

Jan 212007

I just got back from vacation where I picked up a few fun recipe ideas. Bangers and Mash is perfect, as the weather has finally turned cold in New York. A rude awakening when I got off the plane.

8 Plump Sausages about 1 LB.

Cook in frying pan and set aside.

Mashed Potatoes
4 large Russet Potatoes (peeled and quarter)
1 Cup of Milk (Might not need all)
2 Tablespoons of Butter
Boil Potatoes until cooked all the way through and drain water. In a separate saucepan simmer milk and butter and add a little at a time to the potatoes and with a mixer mix potatoes until smooth. Keep adding milk mixture until smooth add salt and pepper to taste.

Gravy
1 Tablespoon of Olive Oil
2 Large Leeks (Sliced Thinly)
1 Tablespoon of flour
1 Teaspoon of Dijon Mustard
Â½ Cup of White Wine
Â½ Cup of Chicken or Beef Stalk
Salt and Pepper to Taste
Optional
Chopped Chives

Heat oil in a frying and sautÃ© Leeks until nicely browned. Stir in the flour (quickly so it does not lump- if lumpy just continue to whisk it) add mustard, wine and finally a few seconds later the stock and let thicken.

Place Mash on a plate topped with Sausages and top with Gravy. Sprinkle with chopped chives. Good Warm Comfort Food!

Strawberry Butter

Breakfast, Fruit, Make Your Own, Recipes, Sides 1 Comment »

Jan 102007

This weekend I went to a birthday brunch were I was told “we trust you, bring anything you want.” Oh, when given that task I feel the pressure to bring something extra special. Flavored butter is something that I wish I just kept in my fridge all the time. It is good on any type of baked good. So I made strawberry butter and scones! I view this like a fun food accessory- a simple black dress now has some bling!

3 Tablespoons of Strawberry Preserve
1 Cup of Unsalted Butter (softened)
2 Tablespoons of Powered Sugar

In a mixing bowl mix together all ingredients until well combined. And ready to serve. I like to put it back in the refrigerator for a while. (over night)

Asparagus Frittata

Recipes No Comments »

Jan 052007

Frittata is an Italian egg dish that is very similar to an omelet. What I think is great about Frittatas is that they can be made for a group of people and are pretty quick to make. Also, like an omletet, you can add what you like to it and clean out the refridgerator at the same time. Frittatas also can be cut into whatever size you like, so it can be eaten as a main course or an appetizer

2 Cups of Asparagus (cut into 1/2 inch pieces)
1 Cup of Sliced Leeks
2 oz. Prosciutto torn into pieces
1/2 Cup of Parmesan Cheese (shredded)
1 Tablespoon of Chopped Parsley
1/2 Cup of Milk
6 Eggs
2 Tablespoons of Olive Oil

Preheat Oven 350

In a ten inch sauce- pan slight cook the asparagus and leeks in simmer water for about 1 minute. Drain water and remove asparagus and leeks and set aside in a different bowl. In a separate bowl whisk eggs, milk and salt and pepper. Then stir in asparagus, leeks, prosciutto, parsley and parmesan. In the 10 inch sauce pan heat the olive oil and then pour in the egg mixture- make sure evenly spread through. Cook on stove for about 2 to 3 minutes and then place pan in oven for about 15 to 20 minutes until eggs are cooked through. Loose sides of pan and frittata should come out. Or you could just cut the frittata out from the pan.

Zucchini Wraps

Appetizers, Recipes No Comments »

Dec 202006

When I am planning a menu for a dinner party, I am always at a loss as to what I should prepare for an appetizer. I usually revert to classics and yet there are so many wonderful fun bite-sized appetizers out there. I made these recently and they were a great success. Theyâ€™re a little different and I think the color is perfect for the season.

Â¾ Pound of Fresh Mozzarella ( cut into inch cubes)
2 Â½ Medium Zucchini- ( thinly sliced length- wise 3/8 inch in width and 5 inches in length)
1 Cup of French Bread Crumbs
1 tablespoon of Fresh Chopped Basil
1/8 teaspoon of Dried Oregano
1/8 teaspoon of Salt and Pepper, plus 1 teaspoon of salt
2 tablespoons of Parmesan Cheese
2 Â½ teaspoons of Olive oil
2 anchovy fillets- optional (if choose to place in blender with bread crumbs)

Preheat oven 300

In a bowl zucchini toss with 1 teaspoon of Salt let stand for about five minutes. Saute zucchini until a little malleable, but not too soft and set aside. In a blender blend together Bread Crumbs, Basil, Oregano, Parmesan, and Salt and Pepper.

Now take a piece of Mozzarella and wrap it with a slice of zucchini and hold it in place with two toothpicks. Repeat this until either out of Zucchini or Mozzarella pieces.

Place each Zucchini wrap on a baking sheet with a rim. Evenly, spread bread crumb mixture over Zucchini and drizzle with Olive Oil.

Cranberry Sauce

Make Your Own, Recipes, Sides 1 Comment »

Nov 202006

Thanksgiving isnâ€™t complete without some cranberry sauce. Also, cranberry sauce on sandwichs is one of my favorite condements.

1 12oz. Bag of fresh cranberries
1 Cup of Orange Juice
1 Cup of Sugar
1 Cinnamon Stick

Put all ingredients in a saucepan cover with lid, cook on low heat for about 25 mintues. It will thick, but donâ€™t worry it will thicken more once it has cooled
I also made this by changing the juice and sugar measurements with with 3/4 Cup of Orange juice and 3/4 Cup of Honey. Thought it was tasty.

Pecan and Pumpkin Pies

Recipes, Sweets 4 Comments »

Nov 132006

Thanksgiving is just around the corner which means the glutenous season is about to begin! Okay, so my mother would be upset with meâ€¦but I cheat when it comes to making pies. Sure there are a lot of great crust recipes out there, but it just adds so much time to the pie baking experience, which otherwise could be so simple!
I recently went to a Pre-Thanksgiving potluck and it was my job to a bring pie. I brought two classics; Pecan and Pumpkin. I thought since it was a potluck it would be easier for people to take a piece if they were individual pies. I used pre-made crusts and just molded it to tart shells.

P.S. It happens to the best of usâ€¦after running an errand and taking the pies on the subway I crushed a few by the time I got to the dinner

Crusts:
Bake crusts as directed with which ever brade you decide onâ€¦I donâ€™t mean to discourage making your own!
9 inch pie crust

Pecan Filling
Pre Heat Oven 350

1 Cup Dark Brown Sugar
1/2 Cup Light Corn Syrup
3 eggs
3 Tablespoons of butter (cut up and softened)
2 Teaspoons Vanilla
1 Teaspoon Lemon zest
2 Teaspoons Brandy
1 3/4 Cup Toasted Chopped Pecans
1/3 Cup Semi-Sweet Chocolate Bits (optional)

Mix together: Sugar, Eggs, Butter and Corn Syrup then add vanilla, brandy and lemon zest. When all mixed well together add pecans. Pour pecan mixture into baked pie dish. (Optional on the bottom of pie crust spread evenly chocolate bits and pour pecan mixture over it) Bake for about 50- an Hour. Until it is stiffened.

Pumpkin Pie
Pre Heat Oven to 350
1 Cup of Pumpkin Puree
1/2 Cup Maple Syrup
1 Teasspoon of Cinnamon
1/2 Teaspoon of Ginger
1/4 Teaspoon of Salt
3/4 Cup of Cream
1 Egg
1 Tablespoon of Brandy

Bring Maple syrup to a boil. In a mixing bowl mix together pumpkin, egg, and cream. Followed by mixing in ginger, cinnamon and salt. Once everything is well combined add maple syrup combine well. Lastly, add Brandy and pour pumkin mixture into pie shell and bake for 50 minutes. ( if doing mini ones around 25-30) Bake until puree has stiffened and setteled.

Older Entries Newer Entries