Artwork by Jacob

Artwork by Jacob

Tuesday, November 24, 2015

Pear Cranberry Roll Up Tart

Thanksgiving is by far my most favorite holiday mostly because I get to cook it. I like it so much that I usually try and host a Thanksgiving-like meal one other time during the year.  For a while I was hosting a "Thanksgiving in July" but this past summer was so hot that I could not do it. So last week I managed to put together what I called a Pre-Thanksgiving dinner, my son dubbed it "Fake Thanksgiving". 

Luckily I did not have to make the turkey.  We have a friend with a smoker and he made us a smoked turkey for a change.  I happily made the sides and of course dessert! This Pear Cranberry Roll Up Tart is our latest baking assignment from Baking Chez Moi for Tuesdays with Dorie. This tart includes fall favorites of pear and cranberries. Additional ingredients included orange marmalade, fresh ginger and ground ginger then was wrapped tightly in Galette dough and baked.

As usual this was a hit. It was a very sophisticated dessert. Some of my tasters thought the fresh ginger overwhelmed the dessert and others did not. I did not taste any of the orange marmalade which I was looking forward to as the ginger was the predominant flavor. Next time I make this I might try reducing or leaving out the fresh ginger. To see what our other groupies thought go here.

Tuesdays With Dorie is an international baking group. We don't publish the recipes, instead we encourage you to buy the book. 

Monday, November 23, 2015

IHCC November Potluck Corn Souffle

Before I joined I Heart Cooking Clubs I had not heard of Jacques Pepin, shocking I know.  In October's Parade Magazine I found this recipe for Corn Souffle by Jacques Pepin. It also included information about his new cookbook Heart & Soul in the Kitchen and his new cooking show of the same name on PBS.

This souffle includes corn, Gruyere cheese, half and half, eggs, poblano or jalapeno pepper, salt and pepper.  Since summer corn had long been gone I used frozen corn which worked just fine. This was a nice change for a side dish. They had a little kick from the peppers. I might try these again in the summer when fresh corn is available.

To see what other members made this week go here.

Monday, November 16, 2015

Sensational Sides!

This week on I Heart Cooking Clubs we are making sides with featured chef Ellie Krieger.  After I saw Tina post these Honey Roasted Sweet Potatoes I knew I wanted to make them. These were simple and delicious, perfect for a week night meal.

The recipe and video are available on the Food Network Website. This is a new fall favorite for me and I will be making these again.  To see what other members made go here.

Tuesday, November 10, 2015

Chocolate Covered Toffee Break Ups

This week on Tuesdays with Dorie we are making Chocolate Covered Toffee Break Ups from Baking Chez Moi.  The last thing I needed was more candy in my house, we still have Halloween buckets filled with candy, but I wanted to participate in the group.  
Candy making is not my forte so I was a little intimidated with this recipe.  I have messed up caramel numerous times before.  I managed to make this toffee without a hitch and oh is it delicious.  Luckily I am hosting a dinner party this coming weekend and this toffee will be on the menu.  I am sure my guests are going to love it.  As for the Halloween candy, I think it needs to go to work.

Tuesdays With Dorie is an international baking group working our way through Baking Chez Moi by Dorie Greenspan. We don't publish the recipes, instead we encourage you to buy the book. To see what others thought go here.

Saturday, November 7, 2015

Anyway You Slice It!

This week on I Heart Cooking Clubs the theme was Anyway You Slice It by featured chef Ellie Krieger.  I took a breakfast approach to this challenge. First up Chocolate and Strawberry Stuffed French Toast.  I have made this recipe before and liked it. I thought it would make a great dinner for my son and I since my husband was traveling.

Ingredients include small sandwich bread, ricotta cheese, sliced strawberries and semi-sweet chocolate chips.
The stuffed sandwiches are soaked in eggs, nonfat milk and vanilla and grilled to golden.
These were as good as I remembered and I loved having breakfast for dinner. The late season strawberries were sweet and delicious, a bonus for suffering through a hot October.

With Hubby back at home, for Saturday morning breakfast I made Blueberry Coffee Cake.
I made a couple of modifications to this recipe, some successful some not. I did not have whole wheat flour on hand so I substituted spelt flour.  This made more of a dense coffee cake, not bad just not traditional.  I omitted the walnuts from the recipe due to my son's nut allergy.  I used frozen blueberries but forgot to thaw them which caused a bit of a problem baking, it needed to bake longer. I used Greek non-fat plain yogurt since I have problems with my baked goods being too wet. I have made this recipe before and enjoyed it.  I made a few mistakes but I would still recommend this recipe  "Anyway You Slice It".

Friday, November 6, 2015

French Fridays with Dorie

French Fridays with Dorie officially ended with the completion of the book Around My French Table in June.  The last 4 weeks of the group including many ten ten lists and favorite recipes.  I wrote down everyone's favorites and vowed to keep cooking on my own.  I took a hiatus from the book this summer mostly due to the heat but now that the weather is cooperating I am ready to dive in.

First up Creamy, Cheesy, Garlicky Rice with Spinach (page 380).  Not to be compared to risotto which I have not had. This dish was a winner with us.  We used it as a side dish for both chicken and salmon and it paired well.  I think as an entree it would be too rich but that's just me.

The group made this back in September of 2011 and you can see  their responses here.

Wednesday, October 28, 2015

Garlic Basil Shrimp

IHCC October Potluck

When Ellie Krieger was chosen as the featured chef I pulled out all the recipes I had by her. I watched her show on the Food Network and used to print out many of her recipes, this was before the days of electronic recipe boxes. This garlic basil shrimp recipe was something I had not tried before and thought it was a great time for a new recipe.

This was a fast and easy recipe and made all in one pan.  It is also nutritious with olive oil, garlic, shrimp, white wine, basil and grape tomatoes.  Ellie suggests serving this with crusty bread which I did or rice, orzo or even pasta.  This was a hit in our house and my husband asked that we make it again.  This will definitely be making a repeat at our dinner table.

To see what others made for October Potluck go here.