Weeknight Pasta Sauce

INGREDIENTS

• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 2 sweet Italian sausages
• 8 oz slice mushrooms
• 28 oz can sliced stewed tomatoes with Italian seasoning (S&W brand)
• 3 oz tomato paste
• 1/2 cup beef broth
• 2 fresh tomatoes, whole
• sprig fresh thyme
• handful chopped basil
• 1 tsp sugar to taste
• frozen peas and frozen spinach

INSTRUCTIONS

Saute onions and garlic until translucent.  Add carrots and cook until softened

Add sausage and break into small pieces

Once the sausage is browned, add mushrooms and cook until all of the juices have evaporated

Add tomato and paste cook for 1 minute.  Add canned tomatoes, broth, thyme, basil and the fresh tomato.  Let simmer for about 30 minutes

Add sugar to taste, add frozen peas and spinach right before serving

Lemon Chiffon Pie

Adapted from From Cook’s Illustrated (Note: the original recipe called for a total of 1 1/4 cup sugar which was way to sweet, so I think cutting down the sugar will help.  Also, I used Meyer lemons from the backyard which are sweeter than regular lemons which may explain why the lemon curd was too sweet.

First made for the Family for Christmas dinner 2015

Graham Cracker Crust

• 1 package graham crackers (9 whole crackers)
• 3 TBSP sugar
• 5 TBSP melted butter
• Pinch saltFOR THE CRUST: Adjust oven rack to lower-middle position and heat to 325°F. Process graham crackers until finely ground, about 30 seconds (about 1 1/4 c. crumbs). Add sugar and salt and pulse until mixture resembles wet sand.Transfer crumbs to 9-inch pie plate or springform pan. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15-18 minutes. Allow crust to cool completely.

Lemon Curd Filling

• (1/2 tsp. unflavored gelatin + 2 TBSP water) X 2
• 4 TBSP water
• 5 eggs (2 whole, 3 separated)
• 7/8 cup sugar (3/4 cup for lemon curd and 1/8 cup for cream cheese filling)
• 1 TBSP cornstarch
• pinch salt
• 1 TBSP grated lemon zest
• 3/4 cup Meyer lemon juice (3 juicy lemons)

• Sprinkle 1/2 tsp gelatin over 2 Tbs water in a small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining 1/2 tsp gelatin, and remaining 2 Tbs water.  This is for BOTH lemon curd and cream cheese fillings
• Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 3/4 cup sugar, cornstarch and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4-5 minutes. A thermometer should register around 170 degrees.  Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.
• Remove 1 1/4 cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl). Place filled pie shell in freezer.

Cream Cheese Filling

• 1/4 cup heavy cream
• 4 oz cream cheese, cut into 1/2-inch pieces, softened

• Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now empty bowl.
• Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining 1/4 c. sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd-cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over cured, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving.  Do not cover with plastic if not necessary as the plastic will stick to the top of the pie

 

Green basil eggs and Ham and Cheese Sandwiches

These recipes are from my sister’s story book-themed baby shower

EGGS:

• 12 hard boiled eggs, halved length-wised, yolk separated
• Fresh basil in a tube
• Pickled relish juice
• Mayonnaise
• Green food coloring

Mash the yolks with a bit of mayo, the relish juice, basil, salt and pepper.  Add enough food coloring to get the desired color

Pipe into the egg wells and chill

HAM and CHEESE SANDWICHES

• 24-count pack King’s Hawaiian Rolls
• Mayo
• 3 tsp honey or Dijon mustard
• 8 TBSP melted butter
• few dashes Worcheshire sauce
• 6 slices cheese
• 8 oz sliced ham

Slice rolls in half horizontally and place bottom layer in a baking dish large enough to fit bread

Spread mayo on top of the bottom layer, them the ham and cheese.  Place top half of the rolls on top.

Combine the butter, Worcheshire and mustard together and pour over the sandwiches.  Let sit for 10-15 minutes at room temperature

Cover and bake at 350 degrees for 15 minutes.  Remove foil and bake for another 10 minutes.  Serve hot.

Pumpkin Party for Little Goblins

I hosted a pumpkin carving/painting party for S’s littlest friends.  The weather was great, so we were able to leave the mess outside!  We had 2 table set up with disposable table cloths covering the table.  We supplied washable paint mixed with glue on paper plates.  We only had primary colors and white to encourage color mixing.  There were also carving tools, templates and stickers.

Dinner was a build-your-own pizza bar.  Individual portions of dough were provided on parchment for the guests to roll out and put on the grill before their choice of toppings.  Toppings included:

Pepperoni, Prosciutto,  Cooked Bacon, Ham

Mushroom, Onions, Chopped Tomato, Bell Peppers, Black Olives

and of course, CHEESE!

I made 2 batches of my no-knead dough which was plenty of 7 kids and their parents.  Making the dough 2 days in advanced allowed a very flavorful dough.

Mac and cheese was on the list which also had toppings to add, but weren’t really used.

Dessert was pumpkin ice cream sandwiches.

I kept the states simple with a bag of potato chips; hummus with pita chips and raw baby carrots, cherry tomato and sugar snaps; and my artichoke dip with crackers.

Bottles beer, sparking soda and juice boxes were in the fridge for self service.

Would have been fun to take pictures, but it was too dark to get good ones.

Storybook Baby Shower

I hosted a storybook-themed baby shower in September for my sister.  I raided my daughter’s bookcase for decorating and inspiration for the menu.

Here’s the menu:

• Cloudy With a Chance of Matt’s Meatballs
• The Hungry Caterpillar Charcuterie and Fruit
  • The fruit was shaped like a caterpillar and the charcuterie board included Swiss cheese, pickles and salami….just like the book!
• Swimmy’s Thai Noodle Salad – one day I’ll get my mom’s recipe….
• Peppa Pigs in a Blanket
• Yum Yum Dim Sum dumplings
• Goodnight Crescent Moon Chicken Salad Sandwiches
• Green Basil Deviled Eggs (mayo, basil, pickle juice, green onion and a drop of green food coloring) and
• Baked Ham and Cheese Sandwiches (12 Hawaiian Rolls with mayo, ham and cheese topped with 4 TBSP melted butter, mustard and Worcheshire sauce, then baked 15 minutes at 350, covered)
• Red Velveteen Mini Cupcakes (from a box) with Cream Cheese Frosting
• Curious George Banana Mini Cupcakes with Chocolate Pudding Frosting
• Madeline’s Madeleines (store bought)
• Cinderella’s Pumpkin Mini Whoopee Pies

Games:

Name the song containing the word ‘baby’ or ‘girl’.  Tie break was to identify the songs released the years the parents were born

Identify the quote from a children’s book

Measure mommy’s belly

Decorations:  Book garlands with stars and moons, lots of children’s books (courtesy of S’s collection), Disney princess masks: Cinderella, Belle, Snow White, Elsa, Olaf, Jasmine with mini dresses, stroller made of diapers.

Turkey Gravy

• 3 cups water
• 6 cups chicken broth
• turkey neck and giblets
• 1 onion
• Pan drippings from turkey

Brown giblets and neck in a large saucepan till golden

Add onions and cook for 5 minutes

Add broth and water.  Bring to a boil, then simmer for about 30 minutes.

Strain into a large measuring cup and set aside.  Bring back to a simmer once ready to make gravy.

Collect pan juices, strain, and defat in a large measuring cup

In a large saucepan, heat a few tablespoons of pan drippings, and add 1/2 cup flour.  Cook for a few minutes, then add room temperature liquid to dissolve to prevent clumps.

Whisk in remaining liquid (about 12 cups).  Bring to boil, then simmer for 20-30 minutes to thicken.

Our turkey is well salted and herbed therefore, no additional seasoning is needed.

Really Good Cranberry Sauce

• 12 oz fresh cranberries
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/2 cup fresh orange juice
• 1 tsp fresh orange zest
• Salt to taste

Combine the sugar, water and orange juice in a small saucepan.  Bring to a boil.

Add cranberries and boil for about 5-7 minutes.  Lower the heat and continue to cook till slightly thickened (about 10 minutes).  Sauce will continue to thicken a lot as it cools.

Stir in orange zest and salt to taste.

Refrigerate until ready for use.

Creamy Mashed Potatoes

• 5 pounds Yukon Gold potatoes
• 1/2 cup sour cream
• 1/2 c heavy cream, warmed
• 1/2 c milk, warmed
• 1/2 cup butter
• 2 large pinches salt

Fill pot with potatoes (whole and unpeeled) enough water to cover potatoes

Bring to a boil and cook about 25 minutes until a knife releases easily when potato is pierced

Drain and immediately mash potatoes and stir in the remaining ingredients

Bobby Flay’s Parker House Rolls

First time making on Thanksgiving them was a success!

http://www.foodnetwork.com/recipes/bobby-flay/parker-house-rolls-recipe2.html

• 1/2 cup warm water (temperature of warm bath water)
• 1 packet dry yeast
• 1 tsp sugar
• 1 1/2 cup milk
• 1/2 cup sugar
• 1/2 c butter, cut into pieces
• 1 1/2 tsp salt
• 3 eggs, beaten
• 6 1/2 cups flour
• sea salt for topping

Stir in yeast with warm water and 1 tsp of sugar in a small bowl.  Let sit until foamy

In the meantime, heat milk and sugar in a saucepan to a simmer.  Take off the heat and add butter and salt.  Stir and allow butter to melt

Add 3 cups flour and the milk into the mixer with a dough hook attachment.  Start mixing and add the eggs.

Add remaining flour in 1/2 cup increments until dough forms a shiny, sticky ball (not shaggy)

Pour the dough out and knead for 5 minutes till soft.

Let rest in a covered greased bowl for at least 60 minutes, until the dough has doubled in size.

Portion 24 equal portions and roll each one into a ball. Place in a buttered 9X13 glass baking dish, cover and let rise for about 45-60 minutes

Bake at 350 minutes for full 20 minutes.  Bush with melted butter and sprinkle tops with sea salt

Cedar Planked Sesame Soy Salmon

First made for 4th of July 2015

INGREDIENTS

• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 2 cloves garlic, grated
• 1 tablespoon grated fresh ginger
• 4 green onions, thinly sliced
• 1 whole salmon side fillet

INSTRUCTIONS

Soak one cedar plank in water for a few hours, or according to the directions.  Too long will inhibit the smoking, too short will cause a fire!

Whisk the marinade ingredients together and top the salmon.  Let sit for about an hour

Lay the salmon, skin side down on the plank, place on the grill and cover till done (about 12 minutes)