Polly, Julie and Julia

We've moved!!

2010-09-17T18:52:00.000-07:00

We've moved!!

Now you can find us at
In The Kitchen With Polly!

Please stop by and check out our newest recipes:
Gingerbread Biscotti,
Veganized! Banana Chocolate Chip Coffeecake,
Zucchini Pasta and
Yummy Crock Pot Pizza Sauce!!

You'll be glad you did! Honest!

Thanks!

Peach Crumble Bars

2010-08-30T19:55:00.000-07:00

There's a new recipe posted on my new cooking blog, In the Kitchen with Polly..., come on over!

Peach Crumble Bars!

Thanks!

Hershey Bar Cupcakes

2010-06-17T12:20:00.000-07:00

These are good! Do you remember the depression era recipe for Chocolate Cake, or Wacky Cake as it was sometimes called? I think the base of this cupcake is based on that recipe. There's no egg in the cake and no butter either. The surprise ingredient is white vinegar! It works. Wacky cake is good. It has a good chocolate taste, great color, not overly moist, but definitely not dry either. It's a good cake! This cupcake recipe has two OTHER bonus points. One, filling. All great cupcakes have a filling, right? Two, a no-work, one ingredient frosting! Need I say ANY more?!

Hershey Bar Cupcakes

For the Filling

8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
6 oz. HERSHEY'S Milk Chocolate Bars chopped into 1/4-inch pieces (use any sized bars, get whatever is cheapest at the store. You'll need about 1 cup of chopped Hershey Chocolate for the filling)

For the Cake

3 cups all-purpose flour
2 cups sugar
2/3 cup Hershey's cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons plain white vinegar
2 teaspoons vanilla extract

For the Frosting

2 large (4.4 oz.) bars of Hershey Chocolate (again, you can use any size bar...but I found one section of the 4.4 oz bar to be the right amount of frosting for my preference. Each bar has 12 portions, 2 bars frosts 2 dozen cupcakes)

Directions:
1. Prepare the filling. Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chopped chocolate bar pieces. Set aside.

2. Preheat oven to 350°F. Line 24 cupcake tins with paper liners.

3. Prepare the cupcake batter. With an electric mixer, stir together flour, sugar, cocoa, baking soda and salt to combine. Add in water, oil, vinegar and vanilla; beat on medium speed for 2 minutes. Fill each cupcake pan 1/3 of the way with batter. Spoon 1 level tablespoon of the reserved filling into the center of each cupcake. Top with more cake batter until cupcake pans are full. (I had some excess batter, but not excess filling or chocolate...so I also made 6 plain cupcakes.)

4. Bake the cupcakes. 18-20 minutes or until wooden pick inserted in cake portion comes out clean. Remove from oven to wire rack.

5. Frost the cupcakes. Top each cupcake with one section of the large sized Hershey bar. Let chocolate melt (5-8 minutes) and then spread with spatula to ice the top of the cupcake. (How easy is that?!)

5. Let cupcakes cool completely. Chocolate will harden (You may need to put cupcakes in RF for an hour or so to finish the hardening process).

Yummy! Wonderful cake, creamy filling, and a hard chocolate frosting. One of the best cupcakes in the I've ever tasted, actually. My poor daughter (the one on Weight Watchers) is usually very good about ignoring the baked goods I often have hanging out on the counter...but she's having a very hard time with these....

The original recipe was found here http://www.hersheys.com/recipes/recipes/detail.asp?id=3290&page=5&per=50

Thanks for visiting my kitchen today!

Fresh Blueberry Lemonade

2010-06-13T14:59:00.000-07:00

Thought I might like this...and I was right! Loved it. The blueberry taste is not pronounced, but the color they give to the drink is fantastic. Bbbb...b...bbut...the lemonade is pinkish RED, not blue! Surprise! Our delightful 4 year old guest, who was dressed as a doggie AND a superhero (yes, at the same time!) drank 10 cups of this (at least), and she called it Pink Lemonade. I was going to follow her lead, but that would be even MORE confusing...so Blueberry Lemonade it remains!

I found this concoction to be more refreshing than straight up lemonade. It's not as harsh, not as much acidity, I think. Yep, this recipe is a winner, a keeper. Be sure to make a batch for the July 4th picnic. Make several batches as once, in "concentrate" form, so you can serve it up when it is most needed and wanted without any fuss or bother.

This recipe was pulled together from two sources. My original long-relied upon lemonade recipe from "Too busy to Cook" (from the 80s or 90s) and a recipe from Family Fun Magazine attributed to Anne Coleman.

1 cup fresh blueberries
1 cup sugar
1 cup water
1 1/3 cups freshly squeezed lemon juice
grated zest of two lemons
1 sliced lemon
extra handful of blueberries (for garnish, if desired)
Additional water, about 6 cups.

Combine blueberries, sugar and water and bring to a boil. Simmer over low heat until blueberries soften and release their color, about 5 minutes. Strain liquid and discard solids. Let cool. Stir in lemon juice,lemon zest, and sliced lemon along with enough water to have liquids measure 2 quarts. Flavor from lemons develops over time. Let mixture sit for a few hours or overnight. Serve over ice with a slice of lemon and a float of 5 or 6 blueberries.

Make your own Blueberry Lemonade Concentrate!

Make the sugar-blueberry-water syrup. Strain. Stir in the lemon juice and lemon zest. Freeze. When needed just add 1 sliced lemon and enough water to made 2 quarts of drink, stir briskly to dissolve the concentrate. YUM. How impressive would that be to pull out on a Tuesday night?!

Thanks for visiting!

Cookie Cups (For Ice Cream Sundaes, of course)

2010-06-13T13:59:00.000-07:00

Want a REALLY good ice cream sundae? Ice-cream, fresh fruit, whipped cream, chocolate shavings, maybe a few sliced almonds...in a Cookie Cup! The Cookie Cup transforms a familiar, really good dessert a to a special, really GREAT dessert. People swoon. People moan. People linger.

This recipe has been in my files since I was a newlywed in 1981. I have only a photocopy of a page from a cookbook, no notations. I am pretty sure the photocopy is from a Sunset cookbook from the 1980s, but I am not certain.

Use any nuts you want, but I have specified my favorite combination. Other than that, I have made no changes to the original recipe.

Cookie Cups

1/2 cup butter
1/2 cup brown sugar (Light or dark brown sugar was not specified. I've used both, and prefer the dark)
1/2 cup light corn syrup
7 Tablespoons flour
1 cup finely chopped nuts (I use half pecans and half sliced almonds--both chopped finely)
2 teaspoons vanilla

Melt butter in a saucepan over low heat. Add in brown sugar and corn syrup and bring mixture to a boil over high heat, stirring constantly. When liquid boils, remove from heat and stir in flour and nuts until well blended. Stir in vanilla.

Preheat oven to 325 degrees. Spray a cookie pan with Pam for baking (or any other method you prefer). Make 2 cookies on one cookie sheet. For each cookie, pace 2 Tablespoons of batter in a puddle on the cookie sheet.

Batter before baking, above. After baking, below. See how it spreads? Only bake two cookies on one sheet!

Cookies will spread A LOT. (you can bake 2 sheets at one time, if you move the sheets around after 5-6 minutes). Bake in 325 degree oven for 10-12 minutes, or until cookies are lacy and have a rich golden brown color. Remove from oven and let cookie cool on the tray for a minute or two (but not much longer).

Turn a glass or very small bowl, with a flat, 2-inch diameter bottom, upside down onto counter. When the cookie edges are firm, but the cookie is still somewhat stretchy, with a wide metal spatula, transfer cookie from sheet to OVER the upside down glass on the counter. With your fingers, quickly press the cookie into the shape of the glass. The cookie will harden almost immediately. Leave the cookie there to cool a minute or two (while you get the next batch in the oven).

One cookie cooling over an upside down glass, one cookie completely cooled and removed from glass and standing straight and firm.

Remove cookie cup from glass. Cookie cups can be stored in "rigid" (I use tin) container for up to a week, or frozen for longer storage....but they are delicate, so be careful.

Just before serving, place ice-cream, fresh fruit, whipped cream...whatever your hear desires...into the cookie cups and serve. You'll see joy in your guests eyes.

Thanks for visiting my kitchen today. Stop by again for some homemade ice creams, sherbets, and sorbets to put in the ice cream cups!

Chicken Tortellini Soup

2010-06-02T16:36:00.000-07:00

This soup is delicious, hearty, and very, very easy to pull together. It's a staple around here. Everyone likes it. You could leave out the chicken, I often do now (I seem to want to eat less meat as I get older), but don't skip the leek or the fennel seeds because, working together they crank this soup up from good to GREAT.

Chicken Tortellini Soup

1 T. olive oil
1 leek, sliced (white and pale green parts only)
1 small onion, chopped
3 large garlic cloves, chopped
1 T. dried basil
2 tsp. fennel seeds
6 c. chicken stock (homemade is best)
2 medium zucchini, sliced
2 medium carrots, sliced
1 (9-oz.) pkg. cheese tortellini
1/2 bunch spinach, coarsely chopped (no stems)
1 1/2 c. diced cooked chicken or turkey
Worcestershire sauce
salt and pepper, to taste
grated parmesan cheese

Heat oil in heavy skillet. Add in leek, onion, garlic, basil, and fennel seeds and cook until onion is tender, about 10 minutes. Pour chicken stock into pot, cover and simmer for 10 minutes. Add zucchini and carrot, cover and simmer for 5 more minutes. Increase heat to high and bring soup to a boil. Stir tortellini into boiling soup cook until tender, uncovered, about 5 minutes. Stir in spinach and cooked turkey, heat through. Season to taste with Worcestershire sauce, salt and pepper. Ladle soup into bowls and sprinkle with grated parmesan cheese.

Makes 4 main dish servings. Thanks for visiting!

Toasted Coconut Rice Krispie Treats

2010-05-31T22:15:00.000-07:00

I looooove coconut so I HAD to make these. Had to. I am glad I did, too. This recipe is a keeper! I have coconut loving friends that are going to want to me to make these. I'll offer to bring them to their parties. I could offer to bring a trio of Rice Krispie treats...these, salted brown butter, and peanut butter. I could get a lot more invitations to a lot more parties!

I found this recipe here http://cravingchronicles.com/2010/05/25/toasted-coconut-rice-krispie-treats/ but had to change it up a bit.

Toasted Coconut Rice Krispie Treats

3 tablespoons butter
10 ounces mini marshmallows
1/2 cup shredded sweetened coconut
1 teaspoon coconut extract
5 cups Rice Krispies cereal
1/2 cup toasted shredded coconut*

3 ounces (about 1/2 cup) bittersweet chocolate chips, melted (optional)

* To toast coconut, spread shredded coconut in an even layer on a cookie sheet and bake at 300F, stirring every few minutes, for 10-15 minutes or until coconut is golden brown. Don’t walk away from the oven! The coconut will brown very quickly, so keep an eye on it. Set aside to cool.

Prepare an 8 or 9 inch square dish by either buttering or spraying with cooking spray.

In a large saucepan, melt butter. Add marshmallows and heat over medium-low heat, stirring until melted. Stir in shredded coconut and coconut extract. Remove from heat. Add Rice Krispies and stir until thoroughly coated. Spread Rice Krispie mixture into prepared pan. With the back of a buttered spatula or using a sheet of waxed paper, press mixture firmly into an even layer. If desired melt chocolate chips and drizzle over the tops of the treats. Spread slightly, if desired. Sprinkle toasted coconut and press lightly to adhere to the chocolate and the top of the treats. (In the picture above the coconut was put down first, then the chocolate. Not a good idea. The chocolate fell off...) Cool at room temperature until chocolate hardens. Once cool, cut into squares and enjoy!

Thanks for being a fan,

Strawberry Cake (with Real Strawberry Puree)

2010-05-31T22:11:00.000-07:00

The strawberry cake was a success! YAY! Abby took the cake back to college for the birthday boy, but left some cupcakes here for us to enjoy (and photograph). The cake is bright pink, made from scratch-with with real strawberries! The cake packs a good strawberry taste. Taste! Not the boxed cake mix perfumed aroma that is supposed to stand in for taste. Yummy!

I think the frosting needs work. We used a basic cream cheese frosting...and I think it is a bit too much for the cake. A plain buttercream would be better, but I think a whipped cream frosting or a milk chocolate frosting would be best...or maybe we should have tried the posted frosting, too. DUH!

I am hoping Abby will send a picture of her cake. She's going to decorate it with chocolate covered strawberries with a white chocolate drizzle. It should look spectacular. This boy had better now propose. He'd be the third. In a year. Until then though, here's a picture of the cupcake she left for me!

I found the recipe here...http://www.mangiodasola.com/2010/04/strawberry-cake.html but had to change it a bit. I have included the strawberry frosting recipe from the site...perhaps we should have made that, too.

Strawberry Cake

2¼ cups cake flour (9 ounces)
1 1/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter (1½ sticks), softened but still cool
6 large egg whites (¾ cup), at room temperature
1 cup whole milk, at room temperature
1 teaspoons almond extract
2 teaspoon vanilla extract
1 1/2 cups strawberry purée (recipe below)

Preheat oven to 350 degrees. Spray three 8-inch round cake pans with nonstick baker's cooking spray. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended, set aside. In the bowl of an electric mixer combine cake flour, sugar, baking powder, and salt. Mix on low speed. Add in butter and continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. Add all but ½ cup of milk-egg white mixture to crumbs and beat at medium speed for 30 seconds. Add 1/2 cup of strawberry purée and beat for 30-45 seconds. Then, add remaining ½ cup of milk mixture, and beat 15 seconds more. Add another 1/2 cup of purée, and beat for 15 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed, and beat 20 seconds longer. Do not over-mix. Divide batter evenly between prepared cake; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation OR bake them individually.) Bake until thin skewer or toothpick inserted in the center comes out clean, 22 to 24 minutes.

Let cakes rest in pans for 5 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Re-invert onto additional wire racks. Let cool completely, about 1- 1½ hours.

For Strawberry Puree
2 cups fresh strawberries,sliced and stems removed
1/4 sugar
Juice of 1 lemon

Place the cut strawberries in a blender. Add sugar and lemon juice. Purée the mixture until smooth. You will need 1 1/2 cups puree for the cake and 1/4-1/2 cups puree for the frosting.

Strawberry Frosting (did not test--but probably would have been better than the cream cheese frosting we did use)

1/2 cup butter (1 stick), softened
1/2 cup shortening (can sub more butter for a less fluffy frosting)
3-4 cups powdered sugar (to taste)
1 tsp vanilla extract
1/4 - 1/2 cup strawberry purée

Beat butter and shortening for 3 minutes. Slow down beater or mixer, and add powdered sugar one cup at a time. Once the mixture is well-integrated, add in the purée until desired consistency is reached.

Thanks for visiting!

Chicken Enchiladas with Green Sauce

2010-05-02T23:14:00.000-07:00

Mmmm...must have been the thought of Cinco de Mayo... but I've finally found a great green sauce for enchiladas. Not spicy (although it would be easy to up the heat) but tasty and tangy, which it should be, having being made with 2 lbs of fresh tomatillos. I liked the flavor of the chicken poached in cilantro and mint, but I think that delicate flavor got lost when the sauce, cheese, and tortillas were added. So you might just want to make your own enchilada filling, and use this sauce. Delicioso

Don't assemble the enchiladas until 10 minutes before you want to eat (but the the sauce, the chicken, and the filling can be made a day or more in advance). I made the mistake once of assembling the enchiladas in the morning and refrigerating until ready to cook. The sauce soaked into the tortillas and by the time I had removed the casserole dish from the oven I knew that I had one horribly dry dish on my hands. So dry, that all the sour cream in the carton couldn't help...

Green Sauce (Salsa Verde)

2 lbs tomatillos (about 15), husks removed and washed
2-3 Serrano chilies or 1 Jalapeno (I'm a wimp, I used 1 Anaheim)
5 garlic cloves, chopped
1 small while onion, chopped
3 Tablespoons olive oil (divided use)
1 1/2 tsp. salt (more or less to taste)
1 cup chicken broth (saved from poaching the chicken)
1/2 tsp. ground cumin
1/2 cup chopped cilantro

Char the tomatillo and chilies. Do this over an open flame on your stovetop, on the grill, in the frying pan, or in a hot oven. I grill over the gas burner on my stove. You are looking for the tomatillos to soften slightly and have a few charred spots. Remove tomatillos to a large bowl or platter to cool. Put the charred chili in a brown bag to cool. When cool, remove all the charred skin. Add 1 Tablespoon olive oil to a frying pan. When hot add onion and saute onion until soft, add the garlic, and saute about 2 more minutes. Put the tomatillos, peeled chili, onion and garlic in a blender and process until smooth. Heat remaining 2 Tablespoons olive oil in the frying pan. Add in sauce from blender and cook for about a minute. Stir in salt (to taste), chicken broth, cumin, and cilantro. Simmer for about 4 minutes and set aside.

For Chicken

1 small chicken, cut into 3 parts (or all thighs, or all breasts, or combo...about 2 lbs meat total)
8 cups water
1/2 yellow onion, coarsely chopped (skin still on)
6 garlic cloves
2 1/2 tsp. Kosher salt, divided use
8 springs cilantro
3 large sprigs fresh mint
1/2 tsp. black pepper
salt, to taste

Place chicken in pan with water, yellow onion, garlic, 2 tsp. salt, cilantro, and mint. Poach chicken until done, 20-45 minutes depending on cuts of chicken and thickness of meat. Let chicken cool in broth. Remove chicken from broth and shred. Season with salt and pepper. Add chicken bones back into broth and simmer for an additional 30-60 minutes to make a richer broth. Strain 1 cup of broth from pan and add to the green sauce above.

For the enchiladas

shredded chicken from above
2 cups monterey jack cheese (or mexican blend cheese), divided use
1 can sliced black olives, optional
1/2 red onion, finely chopped
1/2 cup salsa verde
salt and pepper to taste
1/2 cup vegetable oil
12 corn tortillas
Queso Fresco, crumbled (or additional shredded cheese)
Sour cream or Mexican Crema
1/2 red onion, finely chopped, optional

Combine shredded chicken, 1 cup shredded cheese, optional olives and onion along with 1/2 cup salsa verde. Stir to combine. Add salt and pepper to taste.

Just before it's time to eat...

Preheat oven to 350 degrees. Heat vegetable oil over high heat. Lightly fry tortilla in oil for about 5 seconds on each side or until soft. Drain on a paper towel. Repeat until all 12 tortillas are cooked. Dip tortilla into salsa verde, add in a scant 1/4 cup of chicken mixture, and roll. Place into baking dish, seam side down. Repeat until all tortillas and chicken are used. Pour remaining sauce over enchiladas in pan. Top with remaining 1 cup shredded cheese. Bake for 10 minutes. Finish off in a hot broiler for 2-3 minutes if you want nicely browned cheese. Garnish enchiladas with crumbled Queso Fresco and sour cream or Mexican Crema. Servir y disfrutar.

Ooops. Almost forgot to tell you where I found this recipe. In the San Jose Mercury News last month (don't have the date on the clipping) and it's attributed to Agustin Gayton.

Thanks for visiting!

Strawberry Oatmeal Scones

2010-05-02T01:43:00.000-07:00

My daughter Abby insisted I post these. She said they are delicious. She's a wonderful girl, but unfortunately suffering from dormfooditis. Nevertheless, these scones are good, and they do look pretty. They'd be good with a mother's day cup of tea, don't you think?

Scones are not supposed to be sweet, and not supposed to resemble a muffin, and these don't. They have the right texture for a true Englsih scone. Next time though, I will put a bit more sugar in them, and a bit less nutmeg. (I love nutmeg, so I was a bit overgenerous, and the scones ended up with a bit of an unappetizing yellow tinge.)

Here's where I found this recipe...Adapted from Joy the Baker, originally from Baking: From My Home to Yours by Dorie Greenspan http://homeiswheretheholmansare.blogspot.com/2010/04/strawberry-oatmeal-scones.html

Strawberry Oatmeal Scones

1 egg
1/2 cup buttermilk
1 2/3 cups all purpose flour
1 1/3 cups old fashioned rolled oats
1/3 cup sugar (next time I might use 1/2 cup)
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
Pinch of ground nutmeg
1 cup fresh strawberries, chopped
1/2 cup plus 2 T unsalted butter, cold, cut into small pieces

Preheat the oven to 400 degrees and line a baking sheet with a Silpat or parchment paper.

Whisk together the egg and buttermilk and set aside. Combine the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a mixing bowl. Add the cold butter pieces and cut in with a pastry blender or your hands, until the mixture resembles coarse crumbs. Add in the chopped strawberries. Pour in the buttermilk mixture and stir with a fork until the mixture comes together in one hairy ball (be careful not to squish too many strawberries). Place the dough on an ungreased baking sheet and pat into a disk about the size of a dinner plate and 1 1/2 inches thick. Cut the dough, like a pie or a pizza, into about 8 or 12 wedges. Pull wedges apart, so there is about 1 inch between each slice.

At this point scones can be refrigerated to bake later, or frozen to be baked much later. Place in preheated 400 degree oven and bake for approximately 20 minutes until golden brown (25 minutes if frozen--do not defrost before baking). Transfer to a wire rack to cool about 10 minutes before serving.

Thanks for visiting!

Brown Sugar Ice Cream

2010-05-01T21:30:00.000-07:00

In the last few weeks, I have deemed only one new recipe worthy of posting, this one: Brown Sugar Ice Cream. My daughter Abby brought home a quart of Haagan-Daz's Brown Sugar ice-cream a few months ago. So when I ran across this recipe at http://dishingupdelights.blogspot.com/2010/04/brown-sugar-ice-cream.html it wasn't a completely foreign concept. Just for the record, this homemade version is wayyyy better than the Haagan-Daz version. The Haagan-Daz version has an odd texture and a more of a molasses flavor than a brown sugar flavor. This homemade version is simple, rich, smooth, creamy...

I served this last night with a Strawberry-Rhubarb Crisp. The flavor combo was not quite right. I kept thinking this ice cream will be perfect with something...but what IS it? I was driving myself CRAZY...finally, almost 24 hours later, it has come to me. I was on the right track with the oatmeal crisp topping, but brown sugar ice cream needs...apples! MMmmm...can you imagine a warm apple crisp with oatmeal topping and a bit of Brown Sugar ice-cream on the side? Or, how about Apple pie with Brown Sugar Ice Cream? I know all you nut lovers are going to want to sprinkle a few toasted, glazed, or spiced walnuts or pecans over that!

The recipe below calls for whipping cream and whole milk. I've started going one step down on the dairy with all my ice cream recipes. For this recipe I used half-and-half and whole milk. Use anything you want: whipping cream, half-and-half, whole milk, 2% milk. The less fat in the milk or cream, the less creamy and rich the ice-cream. Next time I will use all whole milk or whole milk and 2%...or maybe all 2%...and I'll make an apple-oatmeal crisp...or maybe a peach-oatmeal crisp..

Now for those leftover egg whites...Pavlova! I'll post the recipe soon. I've promised a friend of mine I would for about 6 weeks now...

Enjoy!

Brown Sugar Ice Cream

Makes 1 quart

1 1/2 cups heavy whipping cream (see note above)
1 1/2 cups whole milk
3/4 cup (packed) dark brown sugar, divided
1 1/2 teaspoon vanilla extract
6 large egg yolks

Combine heavy whipping cream, whole milk, (or your choice of milk/cream products) and 1/2 cup brown sugar in heavy large saucepan. Bring cream mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat and stir in vanilla.

Meanwhile, whisk yolks and remaining 1/4 cup brown sugar in large bowl of an electric mixer until very thick, about 2 minutes.

Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 6 minutes (do not boil). Strain custard (if needed) into large bowl set over another bowl of ice and water. Cool custard completely, stirring often, about 15 minutes. Cover and chill overnight (I was only able to chill for about 3 hours).

Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day.

I think he's closing his eyes! Do you think he knows how good it's going to be?

Thanks for visiting!

Roasted Caulflower

2010-04-26T16:51:00.000-07:00

In the US, a "good" dinner is a main dish, maybe a veggie, a starch and a green salad. In England, the norm for a "good" dinner is a main dish, mash and three veggies. I'm English. Three veggies, please! I love my veggies. Love them, love them, love them. I never met a veggie I didn't like. Roasting veggies is surprisingly easy and brings out the sweetness in the veggies. Ever roast a cauliflower? No? You're missing out! Here's the recipe (from Epicurious.com)

Roasted Cauliflower

8 cups cauliflower florets (you'll need one huge head of cauliflower or two smaller heads)
3 T. olive oil
1/4 tsp. salt

Preheat oven to 450 degrees. Put the small florets into a large (gallon) sized Ziploc bag or large bowl. Mix the olive oil and salt together then pour over the cauliflower. Shake the bag, or stir the bowl, to cover the cauliflower evenly with the oil and salt. Spread cauliflower onto a large baking sheet (the metal kind with 1/2 inch or 1 inch sides). Place sheet into hot oven. Shake pan after 15 minutes to rotate florets. Continue to roast for another 10 or 15 minutes or until cauliflower is tender and sports nice golden brown spots.

Thanks for stopping by my kitchen today! Will you be roasting some cauliflower soon. What other veggies do you like to roast?

Pan Fried Halibut

2010-04-26T09:04:00.000-07:00

YAY! Halibut season! You have to try this recipe. I love this recipe. The lemon peel and the panko are the magic ingredients--along with some good quality halibut (which can often be found at Costco), of course. If I were collecting my favorite recipes, this would definitely be one of my top ten. I found this recipe on epicurious.com in 2008. See that fillet in front? I just ate it. Don't you wish you were me?!

Pan-Fried Halibut

2 lbs. halibut (1 1/2 inches thick) fillets, not steaks
1 1/2 cups (3 1/2 oz.) panko (Japanese breadcrumbs)
grated peel of one lemon (about 2 tsp.)
2 tsp. Kosher salt
pepper, to taste
1 T. finely chopped parsley
3 egg whites
1/4 cup buttermilk
3 T. olive oil

Cut fish into single serving pieces. Combine panko, lemon peel, salt, pepper and parsley in a shallow dipping bowl. In another shallow dipping bowl combine egg whites and buttermilk. Dip fish into egg white mixture and then into panko mixture. Heat olive oil in a large skillet. When oil is hot add panko covered fish. Cook fish until panko is golden and fish is opaque in center, 3-5 minutes (depending on thickness of fish) on each side. Remove to serving plate.

Thanks for visiting!

Triple Citrus Pepper Pound Cake

2010-02-25T19:10:00.000-08:00

This will probably be the last of my citrus posts for awhile. So let's use up the rest of those oranges, lemons and limes so we can move on. Before we close this chapter though, here's a recipe for a citrusy pound cake...with a pepper kick. Not a big kick, more of a love tap, really! The citrus isn't overwhelming either, just another love tap! The pepper kick develops over time. I tasted this cake on day 1, no pepper. Day 2, ohhhh, there's the pepper!

Triple Citrus Pepper Pound Cake

1 1/2 cups cake flour
3/4 tsp. baking powder
1 1/4 tsp. freshly ground black pepper
1/4 tsp. salt
1 T. lemon zest
1 T. lime zest
1 T. orange zest
1 cup butter, softened
1 1/4 cups sugar
4 eggs, room temperature, lightly beaten

Preheat the oven to 325 F. and prepare a 9X5 loaf pan. In a medium bowl whisk together flour, baking powder, black pepper and salt. With an electric mixer, cream the butter with the citrus zests until light and fluffy, about 2 minutes. Add the sugar and beat an additional 2 minutes. With the mixer on medium low speed, pour the egg mixture into the bowl, and mix until blended. On low speed mix the flour mixture in, adding it in 4 additions. After the last addition, mix on medium speed for 30 seconds. Scrape the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, until a toothpick inserts into the center comes out with only a few crumbs attached and the sides of the cake are pulling away from the sides of the pan. Let the cake cool in the pan for 5 minutes, and then invert the cake onto a cooling rack. Cool completely before slicing and serving. The pepper flavor develops over time. Wait 24 hours!

I found this recipe here: http://thespicedlife.blogspot.com/2010/02/triple-citrus-black-pepper-pound-cake.html (Closely adapted from Cake Keeper Cakes, Lauren Chattman)

Thanks for visiting!

Microwave Marmalade

2010-02-25T00:02:00.000-08:00

You can make marmalade for breakfast. Yes you can! It's amazing! I have made orange, lemon and lime marmalade with this recipe. It's so QUICK! I am so impressed. I have had better marmalades, but they weren't made in 15 minutes from the citrus in my backyard. This recipe is a winner.

The original recipe was found here
http://www.putsup.com/2010/01/microwave-meyer-lemon-marmalade.html

Notes from original recipe:
Do not double the recipe, the microwave will not like it and you will end up with a giant mess.
Use a high-sided microwaveable container (I used an 8 cup Pyrex measuring cup) to microwave the marmalade
After you get the basic technique down, play a bit...add a touch of booze or spice!

Microwave Marmalade
Thinly sliced zest (with no white stuff) from 1 lb of citrus
3/4 lb citrus (all peel, white rind and seeds removed)--tangerines, lemons, limes, oranges or combination
1 1/4 cup white sugar
1-tablespoon rum (optional) (I used Cointreau)
½ teaspoon freshly grated nutmeg (optional)

Peel and seed fruit, removing and discarding all the whit pith, and white stringy bits from the outside and down the center of the fruit. Weigh the peeled fruit and removed zest, you'll need 3/4 lb. of pulp and zest. Place zest, pulp and sugar in the bowl of a food processor. Puree, making sure all the peel and section skins are reduced to a pulp. Pour pureed mixture into a high-sided microwaveable bowl, adding optional alcohol and nutmeg. Cover tightly with plastic wrap pierced a few times to vent. Microwave on high for 5 minutes. Stir; remove platic wrap and return to microwave for 7 minutes. Remove, stir and check thickness. At this point, depending on the juiciness of your fruit (oranges mainly), return mixture to the microwave for another 2-3 minutes. Marmalade will thicken as it cools. Makes 2 cups. Keep in refrigerator for up to three weeks. Can be frozen for longer storage.

Thanks for visiting!

Coconut-Lime Shrimp Bisque (in 20 minutes)

2010-02-24T00:01:00.000-08:00

It's cold and raining here in California. Surprisingly cold. Soup weather cold. But it's Tuesday at 6PM. I'm in the grocery store, hungry, and wanting soup for dinner. Do I grab a can? Noooo...those cans do NOT contain "soup"! The contents of those cans have a soup LOOK and when warmed they have soup TEXTURE, but they really don't have any taste. Look and texture can fool some people to think the can contents have taste, but they don't. Oh dear, I got on my processed food rampage, didn't I? So sorry. To make a long story short...this soup is one of my favorites. Once you have all the ingredients it can be on the table in less than 20 minutes, and it tastes d-i-v-i-n-e. Don't be scared of the ingredients, trust me and try it! My 15 month old grandson slurped up his bowl and then whined until he got to have some of mine. This is one soup where the broth is probably more yummy than the shrimp! Can you imagine? BTW, don't use Jumbo Shrimp, they are too big for one bite and don't fit on the spoons. You can make this with all shrimp, or half shrimp and fish, or use scallops or half scallops and half shrimp or half fish...it's all good.

Coconut-Lime Shrimp Bisque

1 T. olive oil
5 chopped shallots (about 3/4 cup)
1 T. minced fresh ginger
1 tsp. ground turmeric
1/4 tsp. ground cumin
8 oz. bottle Clam Juice (In a pinch, can sub chicken broth, or a can of clams with the juice)
14.5 oz. can petite diced tomatoes
13.5 oz can unsweetened coconut milk (the low fat version has no taste)
grated zest of one lime
1 1/2 - 2 lbs med/large raw (shelled) shrimp, firm white fish (cut into pieces about 1 1/2 inches square, or scallops (or any combination of the three)
3 T. freshly squeezed lime juice (from one large lime)
2 green onions, sliced
salt and pepper, to taste

Heat oil and saute shallots until tender, about 3 minutes. Add in ginger, turmeric, and cumin and saute for an additional minute. Stir in clam juice, diced tomatoes, coconut milk, lime zest, and shrimp, fish and/or scallops. Simmer until seafood is cooked, about 7 minutes. Stir in lime juice, green onions and salt and pepper, to taste. Serve. See how fast this is to make? You can do it! Makes 4 -6 servings.

Thanks for stopping by my kitchen today. It's always so good to have you here!

Marmalade Cake

2010-02-22T14:18:00.000-08:00

I looooooove marmalade. Hated it as a kid. Love it as a grown up. My mom put a very expensive jar of marmalade in my stocking at Christmas (aren't Moms great?!). I used some of that to make my first marmalade cake. It was a disaster, collapsing all over the plate when removed from the pan, but the crumbs were so delectable that I decided to give it another go and fix the recipe. My second try at this cake was good, very orangey. Then I thought perhaps I had made the wrong guess about the recipe the first time, and decided to try it again. It was not better than my second try, and the second recipe used less process food and therefor had less chemicals in the cake. The second cake, my variation, was the winner and the one I am posting.

I found the original recipe on Folgers.com it was called Orange Cake. http://www.folgers.com/enjoy-coffee/dessert-recipes.aspx#orange_cake. I tried it because I had that very expensive marmalade, but the recipe was a problem from the beginning. It didn't seem like there was enough butter to "cream" the butter and sugar until "light and fluffy". I followed the recipe anyway. The second problem was the recipe called for a box of instant vanilla pudding, which I didn't notice at first and didn't specify what size box of instant pudding. So in the middle of mixing the first cake, I went to the store for a box of instant vanilla pudding. My store only carried the large size box, so I though, OK, instant pudding only comes in the large box, so I bought and used that. You know the end. Disaster. But a tasty disaster. So I decided to adjust the recipe and find a real food substitute for the pudding. A search of the Internet told me that was probably not a good idea because the recipe probably relied on the chemical thickening agents and such. Arrrghhhhh! I ended up adjusting the recipe anyway, adding some cornstarch and a more reasonable amount of butter. Success! I was going to post that recipe...until I found a small box of instant pudding at another grocery store. Arghhhhhhhh!! So I made the cake the third time, with my adjustments to the butter and the small box of pudding...no better than my second version. So here is the second version, no box of instant pudding required.

A few notes...the quality of the marmalade does affect the taste. By the third cake I was out of the expensive stuff and used a cheapie store brand. When you make this cake--and please make this cake, it's yummy--use the best quality marmalade you can get your hands on,

You'll thank me for this one--but I guess you should thank Folgers, too, who inspired this Marmalade Cake journey and this post.

Marmalade Cake

For Cake

3 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

1 cup butter, at room temperature
4 eggs
1 tsp. vanilla extract
1 tsp. orange extract
1/3 cup orange juice concentrate, at room temperature
3/4 cup buttermilk
1/3 cup Sweet Orange Marmalade

For Glaze

1 cup powdered sugar
2 T. orange juice concentrate, at room temperature
2 T. Sweet Orange Marmalade
3 tsp. orange zest (usually from one orange)
1 tsp. vanilla

Preheat oven to 250 degrees. Prepare a 12-cup Bundt pan. Mix dry ingredients together and set aside (flour, baking soda, baking powder, salt). Using an electric mixer, beat butter for one minute and then add in sugar and beat for 3 or 4 minutes or until light and fluffy. Add in eggs, one at a time, beating well after each addition. After all eggs have been added, beat mixture for an additional minute, then beat in orange and vanilla extracts and the orange juice concentrate. Beat in 1/3 of flour mixture, then 1/2 of the buttermilk, then 1/3 of the flour mixture, 1/2 of the buttermilk, and then the last 1/3 of the flour mixture. Do not overbeat. Fold in marmalade. Pour batter into a prepared bundt pan. Bake in preheated 350 degree oven for 45 - 50 minutes or until cake is done. Meanwhile, mix up glaze. Beat all ingredients together until well combined. When cake is done, remove from oven and cool in pan on a rack for 3-5 minutes. Remove cake to a rack and brush on 1/3 of glaze mixture, letting it soak into cake. After 10 minutes, brush on another 1/3 of glaze. After 10 more minutes brush on remaining glaze. Let cake cool completely on rack before serving. Serve at room temperature. I have had no problems keeping this cake under a glass dome on the kitchen counter for 3 -4 days.

MMmm...I think this is now one of my top five favorite cakes. What's your favorite cake?

Lemon Curd Cupcakes Three Ways

2010-02-22T00:03:00.000-08:00

Now that I have everyone making the easy microwave Lemon Curd, it's time to put it to good use! I am not a huge fan of Martha, but sometimes she shows up in the right place at the right time with the right recipe, like she did this morning. I made Martha Stewart's Lemon Cupcakes from her book "Cupcakes" (page 121). Abby took 18 to college with her. I took 6 to a quilt group. And there are still 12 here. (Hint number one, make half the recipe!) I think the squirt of lemon in the middle of the cupcake was a lot of fun. Loved the frosting, too. The cupcake was a bit dense, but a nice foil for the soft lemony center and sweet creamy top. I'll make these again next time I have a batch of lemon curd on hand.

Lemon Curd Cupcakes
3 1/2 cups flour
2 T lemon zest (or a bit more,if you like a really lemony cupcake)
1/2 tsp. baking powder
1 tsp. salt
1 3/4 cups butter, at room temperature
3 cups sugar
8 oz. cream cheese, at room temperature
7 eggs, at room temperature
3 T freshly squeezed lemon juice (Martha only used 2)
1 tsp. vanilla

approx. 1 cup lemon curd
powdered sugar or buttercream frosting (recipe below)
toasted coconut, optional
yellow decorating sugar (optional)

Preheat oven to 325 degrees. Line 36 - 42 cupcake tins with paper liners (Martha stated she made 42 cupcakes out of this batter, I was only able to make 36 ...). In a medium bowl whisk together flour, lemon zest, baking powder and salt and set aside. With an electric mixer beat softened butter for two minutes. Add in sugar and beat for 3 minutes more. Beat in cream cheese. Add in eggs, one at a time, beating well after each addition. Beat in lemon juice an vanilla. Add in flour mixture, beating until just combined. Bake in preheated 325 degree oven for 28 to 30 minutes. Cool cupcakes in tins on a rack. When completely cool, fill and frost.

Place lemon curd in a ziplock bag. Squeeze curd to the corner of the bag, and cut off about 1/8th inch of the plastic corner to make a "filling bag". With a knife, cut a small cylinder from the middle of each cupcake. Remove and discard the excess cake. Fill the hole in the cupcake with lemon curd from the ziplock bag. Sprinkle with powdered sugar or frost with buttercream frosting.

Buttercream Frosting

1 cup butter
3 cups powdered sugar
1 tsp. vanilla

With an electric mixer beat butter for two minutes. Add in powdered sugar and beat for another three minutes. Raise speed to high and beat for another two minutes or so. Beat in vanilla.

Spread frosting on desired number of cupcakes. Sprinkle with toasted coconut or colored sugar if desired.

My favorite is the one with the buttercream frosting and toasted coconut. What's yours?

Microwave Lemon Curd (aka Lemon Loveliness)

2010-02-21T00:23:00.000-08:00

Lemon Curd: (n) a wonderful treat cursed with an unfortunate name. Don't be put off. Lemon Curd is not curdled and there are no curds (nor whey). So why the unfortunate name? I just don't know. Never mind, though, Lemon Curd is lovely; it's sort of a lemon jam. There's nothing better at the end of the day (or the beginning of the day, or the middle of the day for that matter) than a slice of hot toast with lemon curd, a cup of hot tea on the side, with feet up and something nice on the telly. Oh, yes there is, two slices of hot toast with lemon curd! I picked 6 large lemons off of my neighbors tree this afternoon and whipped this up in the microwave. Enjoy Lemon Curd on your toast all week. Next weekend put some Lemon Curd in the middle of a layer cake, cupcakes, or cookies AND, I will post a recipe for a Pavlova with lemon curd and blueberries to finish off your batch. Leftover lemon curd will keep in the refrigerator for approximately three weeks.

I was reminded of this microwave recipe when I visited a few food blogs recently; 2 Stews and La Table de Nana.

Microwave Lemon Curd

1 cup sugar
3 whole eggs
1 cup freshly squeezed lemon juice (about 6 or 7 large lemons)
zest of 3 lemons (I used a microplane)
1/2 cup butter, melted

In a microwave safe bowl whisk together sugar and eggs until smooth. Sir in lemon juice, lemon zest, and melted butter. Microwave for one minute, stir, microwave for another minute, stir. Do this until the lemon curd is think enough to coat the back of a spoon. This will take 5 - 7 minutes. At this point can pour into small sterile jars to give as gifts, or cool, then cover and refrigerate for your family to use. Store for up to three weeks in the refrigerator.

Thanks for visiting! Enjoy your Lemon Loveliness with your feet up, a cup of tea, and a good book.

Lemon Bundt Cake

2010-02-19T21:06:00.000-08:00

It's the start of citrus season here in sunny California. Let's all celebrate with a homey, yummy Lemon Bundt Cake! I picked three lemons off my neighbor's tree (which I have spent 20 years training to grow over my fence) to make this cake. The cake is barely even yellow but it tastes quite lemony and has a softly dense texture. Look at the short list of ingredients. All good stuff! This is the sort of cake that has your family thinking, "Dang, no one makes cakes like Mom (or Dad)". I found this recipe in the book, "Under the Tuscan Sun" by Frances Mayes, so I have probably been making this cake since 1998 or 1999-with no end it sight-this is one of my favorite Bundt cakes.

Lemon Bundt Cake

For Cake
2 cups sugar
1 cup softened butter
3 eggs
3 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup buttermilk (or milk, or cream, sour soured milk or cream)
3 T freshly squeezed lemon juice (don't use that stuff from the plastic lemon!)
4 tsp grated lemon zest (I use a microplane)

For Frosting

1/4 cup softened butter
1 1/2 cups powdered sugar
3 T. lemon juice

grated zest of one lemon (optional)

Preheat oven to 300 degrees. Prepare a 12-cup Bundt pan for baking. (Pam for Baking is great, so is using the wrappers from the butter cubes and then adding a small sprinkle of flour). Cream butter and sugar, beating until light and creamy, about 5 minutes total. Beat in eggs, one at a time, beating well after each addition. In another bowl combine flour, baking powder, and salt. Add 1/3 of the flour mixture to the butter mixture, then add 1/2 of the buttermilk, then 1/3 of the flour mixture, then 1/2 of the buttermilk, then 1/3 of the flour, beating after each addition. Add lemon juice and the grated zest to the cake batter, stir just to combine. Pour mixture into a prepared Bundt pan. Bake in preheated 300 degree oven for 50 - 70 minutes (original recipe said 50 minutes, but I always have to bake mine for 60-70 minutes). Remove cake from oven and let cool on a rack for a few minutes. Then invert cake and let cool completely on rack. When cake has cooled combine softened butter, powdered sugar, lemon juice, and optional zest. Casually glop the frosting on top of the cake, spreading to allow glaze to drip attractively down the sides. If desired, garnish cake top with curls of lemon rind.

Invite some friends over. Have a nice little chat. This cake is meant for casual sharing. Thanks for stopping by my kitchen today. I'll put the kettle on in preparation for our next chat.

Hot Chocolate Lava Cakes

2010-02-15T15:32:00.000-08:00

Look what my daughter Abby made for us for Valentine's Day! She printed off three recipes, tried two of them and here's the best. The cakes are easier to make than they look, and they can be mixed up a day or two ahead. How convenient is that? Thirty minutes before dessert, pop the desired number of cakes in a preheated oven and they'll be ready after dinner! The hardest part of making these cakes is getting the baking time just right. One minute too few, and the cake won't unmold properly, one minute too many and the center firms up. But follow the baking tip in the recipe and all should be OK. Oh, the other hardest part, finding the right sized ramekins, but having baked a dozen or more of these, it really doesn't matter. Use any size you think works for a single serving or a shared serving, and just adjust the baking time by watching for the small dome top.

Hot Chocolate Lava Cakes

6 oz. semi-sweet chocolate, chopped (the better the chocolate, the better the cake)
2 oz. unsweetened chocolate, chopped
6 oz. butter
4 1/2 tsp. cornstarch
1 1/4 cups sugar
4 eggs
4 egg yolks
2 tsp. vanilla

Generously grease ramekins with softened butter (Abby used eight 5 oz. ramekins). In the top of a double boiler combine both chopped chocolates and the butter. Over simmering water stir frequently until melted and combined. In another bowl stir together the cornstarch and sugar, then whisk in the melted chocolate mixture. Add in the whole eggs and the egg yolks plus the vanilla and whisk until smooth. Divide the batter between the prepared ramekins, cover with plastic wrap and refrigerate for at least six hours and up to three days. Preheat oven to 375 degrees. As the cakes bake, the edges will rise. As soon as the dimple in the center of each cake puffs up and sets, they’re ready. Leave the cakes in the oven any longer, and the centers will bake through and no longer be molten. Bake the cakes for 24 to 26 minutes or until the center top "domes" and middle is just set.

Remove ramekins from oven and let sit undisturbed for 5 minutes. To unmold, place a dessert plate on top of the ramekin and another plate under the ramekin. Using hot pads, invert the ramekin onto the dessert plate. Sprinkle with powdered sugar. Serve with or without a dollop of whipped cream or ice-cream and a few fresh raspberries. Makes approx 8 servings.

This recipe was found at Hungry Cravings.

Thanks for stopping by the kitchen today. (Isn't Abby the greatest?!)

S'mores Bars

2010-02-15T01:58:00.000-08:00

I have been looking for a recipe for S'mores Bars since they started showing up in bakery cases a few years ago. I guess the idea of moving S'mores from the campfire to a bar started with the boxed granola bar. The mass product manufacturers didn't get it right though. Eating a boxed S'more granola bar is like eating textured, scented cardboard. S'mores Bars in bakery cases don't fare too well either. The usual recipe seems to be overly sweet chocolate brownies with marshmallows and graham cracker crumbs on the top. But I have the right recipe now! The bottom is 2 parts graham crackers to one part chocolate. Perfect ratio, right? The graham crackers and chocolate are held together with sweetened goodness and there are sticky, gooey, melted marshmallows on top. The right flavor. The right texture. The right stickiness. I wasn't a girl scout for 17 years for nothing!

The inspiration for this recipe came from The Taste of Home "Cookies...623 Irresistable Delights". Page 217 has a Graham Cracker Brownie recipe attributed to Cathy Guffey from PA. I just the marshmallows and gave the bars a more appropriate name.

I am thinking I need to double this recipe next time and make it in an 13 x 11 inch pan.

S'mores Bars

2 cups crushed graham crackers (1 cellophane wrapped package)
1 cup semi-sweet chocolate chips
1 tsp. baking powder
pinch of salt
1 14 oz. can sweetened condensed milk
2 cups miniature marshmallows

Preheat oven to 350 degrees. Butter an 8x8 inch baking pan. Crush the graham crackers by whacking them in the package. I use a meat mallet, but the back of a soup ladle, measuring cup, or small pan will also work--don't make really fine crumbs, though. Leave some big pieces. Put the (large)crumbs in a mixing bowl, add the chocolate chips, baking powder and salt and combine. Stir in the sweetened condensed milk. Spread mixture into an 8x8 inch baking pan. Bake in preheated 350 degree oven for 30 minutes. Take out of oven and sprinkle miniature marshmallows over the top.

Return pan to oven for 4-5 minutes to melt marshmallows. Remove pan from oven and quickly spread melting marshmallows smoothly over the top with an offset spatula.

Let bars cool completely. Now comes the hard part, cutting the bars. I find it a bit easier to use a warmed knife for each cut...but it is still a sticky job, which makes them true S'mores Bars!. Cut into 16 bars.

How many girl scouts, former and current, stopped by my kitchen today? Do you think you'll try these?

Fish Tacos

2010-02-14T15:04:00.000-08:00

I was there when fish tacos migrated across the border from Baja California to San Diego, California. I know what a fish taco is supposed to be. No mango salsa! No salsa at all, in fact. And, never, ever, under any circumstances batter fried fish! Shame on whomever put a piece of fried fish in a tortilla (I'm guessing it was a fast food chain restaurant). The fish is supposed to be grilled; seasoned and grilled and served on warm corn tortillas. Not flour tortillas. Not crispy tortilla shells. A warm corn tortilla folded in half to encase grilled fish, coleslaw (yes, coleslaw) a squeeze of fresh lime, and a garnish of cilantro, diced fresh chilies, and onion.

That all being said, last summer Bon Appetite published a recipe for "Baja Fish Tacos". They didn't get the recipe quite right BUT the fish marinade was good and the lime enhanced sour cream was to die for. So here is my recipe for Fish Tacos, I can't call them authentic any more because of the lime sour cream, but they do have coleslaw, grilled fish, corn tortillas, lime, cilantro, chilies and onion.

I can't wait for Cinco de Mayo when I plan on making these again.

Authentic Fish Tacos

2 lbs of firm white fish (Halibut, Cod, Mahi-mahi...)
8 corn tortillas (or 16, fish tacos used to be composed of two folded corn tortillas, but I find one to be sufficient)

For Marinade

1/3 cup veg. oil
3 T. lime juice
2 T. chili powder
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. minced garlic
1 tsp. Kosher salt (or 1/2 tsp. table salt)

For Coleslaw

2 -3 cups shredded green cabbage (use 1 cup red cabbage if you have it)
1 large carrot, grated
1-2 stalks celery, chopped

For Coleslaw dressing

1/4 cup mayonnaise
1 T. sugar
1 T. apple cider vinegar

For Lime-Sour Cream

1/2 cup sour cream
2 tsp. lime zest (from two limes)
2 tsp. lime juice

For Garnish

1/2 bunch chopped cilantro
1 diced fresh green chili
1/4 cup diced onion

First make coleslaw and set aside for flavors to meld. Combine mayonnaise, sugar and apple cider vinegar. Whisk to combine and to dissolve any lumps. In another bowl combine cabbage, carrot, and celery. Pour dressing over cabbage mixture and set aside for flavors to meld. Second, marinate fish. Cut fish into thick slices that will fit comfortably into a folded corn tortilla. Combine marinade ingredients and then pour over cut fish. Marinate fish pieces for 30 minutes. Third, make Lime Sour Cream. Combine sour cream (I use non-fat), lime zest and lime juice, stirring to mix well. Four, make garnish...being a gringo wimp, I just garnish with cilantro...but for guests I combine cilantro with chopped onions and chilies. Five, remove fish from marinade and broil, grill, or pan fry. Cook just until fish is white and flakes easily with a fork (about 5 -7, minutes total...but cooking time depends on the thickness of fish and the intensity of the heat). Six, heat corn tortillas on grill or in a dry frying pan (about 1 minute on each side). Done! Combine tacos in kitchen, or provide bowls of each component and allow diners to assemble their own fish tacos at the table.

To assemble: place a piece of fish in the middle of the warm tortilla. Next to that, place a scoop of coleslaw. Drizzle some lime sour cream over fish and sprinkle with desired garnish. Fold, and eat, this could get messy. Have plenty of napkins on hand. Heaven.

Thanks for visiting. Enjoy your Fish Tacos... Now, what's for dessert? Flan?

Coffee Kissed Salmon

2010-02-10T00:16:00.000-08:00

It's a marriage made in heaven. Even coffee haters will appreciate this pairing. The baked salmon tastes a bit smokey, and bit cedar-y, not at all like coffee. This is an easy, healthy, entree to put on the table after a long day, and an easy company-pleasing entree to put on the table during a busy weekend. It can't get much easier, actually. Just make sure you have some good quality salmon steaks on hand. Then rub them, bake them, and enjoy.

Coffee Kissed Salmon

For each pair of salmon fillets (each about 6 oz)

1 T. ground cumin
1 T. chili powder
1 T. brown sugar
1 T. ground coffee (not instant, use fresh coffee grounds-not used!-any kind, caffeinated or decaffeinated, it doesn't matter)
1/2 tsp. Kosher salt
1/4 tsp freshly ground black pepper

Combine all ingredients cumin, chili powder, brown sugar, ground coffee, salt and pepper in a small bowl and then rub mixture all over the salmon fillets. Set fillets aside to rest, 10-20 minutes. Preheat oven to 400 degrees. Drizzle a little bit of olive oil over the salmon, and lightly brush oil evenly over the fillet without disturbing the rub. Bake fillets in hot oven until fish is cooked (internal temp of 140 degrees), which usually takes 10-12 minutes but depends upon the thickness of the fillets.

This recipe was found in the comments of Facebook's Epicurious Fan page, under a post from October 22, 2009, titled 'Our Favorite Cooking with Coffee Recipes'. It is attributed to Rebecca Chanin of WiseChoice, Your Personal Path to College.

Thanks for stopping by my kitchen today! Try this salmon soon, it will become one of your staples. I am sure of it!

Nanaimo Bars (for the Winter Olympics)

2010-02-09T16:10:00.000-08:00

What makes my pulse race, my heart surge and my eyes well up? The Olympic theme music. "Neither snow, nor rain, nor heat nor gloom of night"..., will keep me from the opening ceremonies, closing ceremonies and the two weeks of coverage in between. It's only right that the games be celebrated with one of Vancouver's celebrated foods, Nanaimo Bars. Truth-be-told, I find Nanaimo Bars to be a bit sweet, but being an Olympic Patriot, I'm sticking by them! Fudge is sweet, and we all like fudge right? So cut these bars into fudge sized squares and all will be OK. If you want to know more about Nanaimo bars, follow this link to the city of Nanaimo. I DID changed it a bit, of course :) See you at the games!

Nanaimo Bars

Bottom Layer- A Nutty Chocolate, Coconut Base

½ cup butter
¼ cup sugar
1/3 cup cocoa powder
1 egg beaten
2 cups graham cracker crumbs
½ c. finely chopped almonds, pecans or walnuts
1 cup shredded sweetened coconut
1 tsp. vanilla

Melt first 3 ingredients in top of double boiler (Do it in the double boiler, I did my first batch without a double boiler, and I had a curdled mess after I added the egg) Add a T or so of chocolate mixture to beaten egg, and then another T. Turn heat off the double boiler. Pour warmed egg mixture into the chocolate mixture in the top of the double boiler. Stir vigorously to cook and thicken. Remove pan from bowl from double boiler and then stir in graham cracker crumbs, coconut, nuts and vanilla. Spread mixture into the bottom of a greased 9" x 9" pan. Refrigerate bottom layer while preparing the middle layer.

Second Layer-The Sweet, Firm, Cream Filling

½ cup butter
2 Tbsp. and 2 tsp. cream
2 Tbsp. vanilla custard powder (Bird's Custard Powder preferred, Instant Vanilla Pudding powder if you don't know what Bird's is or where to get it)
2 cups powdered sugar
1/2 tsp. vanilla
pinch of salt

Cream butter, cream, custard powder, powdered sugar, vanilla and salt together. Beat until the mixture is very light, about 5 minutes with an electric mixer. Spread filing over the bottom layer and refrigerate while preparing the top layer.

Top Layer-Solid Chocolate

8 oz good quality semi-sweet chocolate chips
2 Tbsp. butter

Melt chocolate and butter together on 50% power in microwave. Cool slightly. Once cool, but still liquid, pour over second layer, spread evenly and then and chill in refrigerator until firm.

To cut the squares without cracking the hardened chocolate, use a sharp knife that has been warmed slightly before each cut. (Dip knife in boiling water, then quickly dry off before making a cut). Then use a small spatula to remove the squares from the pan. Keep squares refrigerated until serving time. Cue the Olympic Theme music!

Note: I have heard of two other places these are served; New York, as New York Slices, and Alaska, as Yukon Bars.

Thanks for visiting! Now go watch the Olympics..., with a Nanaimo Bar!

Crumbly Topped Banana Muffins

2010-02-08T14:53:00.000-08:00

I bought a bag of over-ripe bananas about a week ago. They weren't that ripe at the time. I was going to make banana cream pie with them, but then all the kids left and there was no one here to eat banana cream pie, except me, and I am having a hard enough time fitting into my pants as it is. Then banana bag ripped and rapidly blackening bananas cascaded over my counter space. There was nothing to do but start baking. I started on banana muffins last night, two kinds. These crumbly topped ones are delicious, and they are still moist and yummy the morning-after. In fact, they are so good that I just dropped off half a dozen at my doctor's office... I've got my fingers crossed that there will be a rapid return on my investment...

Crumbly Topped Banana Muffins

For Muffin
1 1/2 cups flour
1/4 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups of mashed banana (that was only 3 of the ones on my counter...)
3/4 cup white sugar
1 egg
1/3 cup veg. or canola oil or melted butter

For Topping
1/3 cup packed light brown sugar
2 T. flour
1/4 tsp. cinnamon
1 T. melted butter

Preheat oven to 375 degrees. Line 10 muffins cups with paper liners. In a medium bowl whisk together flour, nutmeg, baking soda, baking powder and salt and set aside. In another bowl mix together mashed bananas, sugar, egg, and oil or melted butter. Stir the banana mixture into the flour mixture. Do not beat, stir just until flour is moistened. Spoon batter into muffin cups. In another bowl combine the brown sugar, flour, cinnamon, and melted butter. Stir and mash with a fork until small crumbles form. Sprinkle the crumble topping over the batter in the muffin cups. Bake at 375 degrees for 18 to 20 minutes.

Yes, you should definitely make these. Thanks for stopping by!

Chocolate Chip Cookies with Four Variations

2010-02-06T20:16:00.000-08:00

My recipe for Chocolate Chip cookies..., the only one I've used since 1981. I haven't even looked at another chocolate chip cookie recipe since then. This recipe makes a straight-up chocolate chip cookie; nothing fancy, just pure goodness. The ingredients are butter, sugar, chocolate, and flour with a leavening agent and some eggs thrown in. No spices. The cookie is not cakey. It's not crisp. It's slightly crunchy around the edges, slightly chewy in the middle, and melt-in-your-mouth delicious. Like I said, pure goodness! This recipe doesn't fool around either. You start with a pound of butter and end up with about 6 dozen good sized cookies. (They freeze well. They travel well, too. My son in college is getting 3 dozen by US Mail for Valentine's Day. Shhhh. Don't tell him :)

Pure Goodness Chocolate Chip Cookies

1 lb. salted butter, at room temperature (there is no other salt in the recipe, so don't use unsalted butter)
1 1/2 cups white sugar
2 cups light brown sugar
3 eggs
2 T. vanilla extract
6 cups flour
2 tsp. baking soda
2 tsp. baking powder
12 oz (about 4 cups) chocolate chips (semi sweet is usual choice, but some people prefer milk chocolate, or a combination)
2 cups chopped nuts (optional)

Preheat oven to 350 degrees. Combine flour, baking soda, and baking powder in a small bowl. Beat with a whisk to aerate then set aside. In another bowl beat butter with an electric mixer for about 30 seconds, add in white sugar and beat for 2 minutes, then add in brown sugar and beat for 3 additional minutes or until light and fluffy. Slowly beat in the eggs, one at a time, beating well after each addition. Gradually add in flour mixture to creamed egg-butter mixture. Once the flour has been incorporated stir in 12 oz (about 4 cups) chocolate chips. Scoop about 1 T of dough for each cookie and place onto ungreased or parchment lined cookie sheets. For a more refined looking cookie, roll the balls and then flatten slightly with the heel of your palm. Bake in 350 degree oven for 10 - 12 minutes. I bake mine, in my current oven, for 11 minutes, which means I take them out of the oven when they still look a smidgen-and I mean a smidgen-undercooked. Cookies firm up on cooling. Cool on trays for a few minutes, then remove to a rack to cool completely. Makes approx. 6 dozen good sized cookies.

Chocolate Raisin Cookies I love chocolate covered raisins, and Chocolate Raisin cookies are one of my all-time favorites. Omit the nuts, and use 3 cups chocolate chips (semi sweet or milk) and 3 cups raisins. YUM.

Mixed Chip Cookies My daughter Abby uses 1 cup butterscotch chips, 1 cup white chocolate chips, 1 cup milk chocolate chips, and 1 cup semi-sweet chocolate chips. In high school, she was famous for her chocolate chip cookies. She rolls the cookies in nice neat balls, flattens them, and then tops them with one of each kind of chip...to die for!

M&M Cookies Mix in 2-3 cups of the chocolate chips, roll dough into balls, flatten a bit, then press 3-5 M&Ms (depending on the size of the ball) into the top of each cookie. The M&Ms can be color coordinated to the holiday...red and green M&Ms for Christmas; pink, red and White for Valentine's Day; orange, purple and black for Halloween; pastels for Easter...

Peppermint Chocolate Chip Cookies For Christmas, of course. In place of nuts stir in 2 cups coarsely crushed candy canes. Be sure to bake on parchment covered cookie sheets.

Thanks for stopping by! What variation is calling out to you?

Swedish Butter Cookies Three Ways

2010-02-05T18:26:00.000-08:00

The weekend is upon us and it sounds as if it's going to be cold and wet almost everywhere. Let's make cookies! Here is my favorite recipe for butter cookies. It's an easy one, and the cookies are melt-in-your-mouth delicious. I have been baking these cookies exactly as the recipe specifies since the mid-1980s when my friend Kathy gave me the recipe (which she acquired from one of her students). Just a few days ago, emboldened by all the foodie pages I have been looking at, I decided to play with the recipe a bit. What fun! One version, adding lemon peel, was only so-so, but the other two were excellent. Now I am anxious to create a coffee/latte version. If I get one to work, you can be sure I'll post if it. Let me know if you come up with any winning variations..., but don't miss the originals, they are to die for!

Swedish Butter Cookies

1/2 cup butter, at room temperature
1/2 cup sugar
1 tsp. corn syrup
1/2 tsp. baking soda
1 cup flour

Preheat oven to 300 degrees. Beat butter and sugar and corn syrup together with an electric mixer for about 3 minutes. Stir in flour and baking soda. Divide dough into 4 equal parts. Roll each part into a roll about 6 inches long and 1 inch thick. Place on a cookie sheet. Cookies will spread a lot, so space them equidistantly. Bake in preheated 300 degree oven for 20 - 25 minutes. Cut bars, at an angle, into slices while still hot. I cut off the rounded ends, then slice each roll into 6 slices to make 2 dozen cookies per batch. Cool on paper towel.

Coconut Butter Cookies (my favorite version)
Mix dough as above, adding in 1/2 tsp coconut extract with corn syrup. Cover each roll with 1/2 to 1/3 cup sweetened shredded coconut. Press coconut on roll, slightly flattening the rolls in the process.

Nutty Butter Cookies
Substitute 1/3 cup brown sugar for the 1/2 cup of white sugar. Stir in 1/2 cup finely chopped almonds with flour. Partially flatten the rolls before baking (with nuts, the dough doesn't spread as much). Bake at 325 degrees for 20 - 25 minutes.

Lemon Butter Cookies
If you want to try it, I just added the grated rind of 1 large lemon... But the results weren't nearly as tasty as the original version. You simply have to make the originals!

What do you think? Are you going to try this?
Whatever you decide, thanks for stopping by,

Shredded Beef Sandwiches

2010-02-05T17:48:00.000-08:00

Here's one more recipe suggestion, tried and true and oh so easy, for a Superbowl party. On your way home tonight (game day minus two) pick up a 3-4 lb. beef roast, any kind--bottom round or rump are fine--just get whatever is on sale. Tonight, put the roast in a crockpot with 1/2 cup of water (and nothing else) then mix up the sauce and refrigerate. Tomorrow morning (game day minus one), shred the beef, mix with the sauce, and refrigerate the whole thing overnight to blend the flavors. Game Day, reheat meat and sauce in crockpot for 3-4 hours. Put the crockpot on the coffee table with some tongs, hamburger buns (or the smaller dinner rolls) and desired toppings (if any) of pickles, raw or sauteed onions, sliced tomatoes, and mayonnaise (I like mine "straight up", no garnishes!). Fans can make their own BBQ Beef Sandwiches whenever they feel the urge.

Shredded BBQ Beef Sandwiches

For Beef
3-4 lb. beef roast, any kind, bottom round or rump work well (Last time, because it was on sale, I used a tri-tip roast)
1/2 cup water (I suspect beer can be substituted, but I haven't tested this)

For Sauce
1/2 cup ketchup
2 tsp. chili powder
1 1/2 T. Worcestershire Sauce
2 T. vinegar
1 tsp. salt
1 T. brown sugar
1 tsp. dry mustard
1 medium onion, finely chopped, and sauteed
1/2 cup water

Place the roast in a crockpot with 1/2 cup water. Cover and cook on low for approx. 10 hours. In another bowl combine all the sauce ingredients and refrigerate overnight. Go to bed. When you get up, remove the meat from the crockpot and shred with a fork, discard any chunks of fat. Combine shredded beef with the sauce. Stir well. Refrigerate meat/sauce mixture, covered, for 24 hours or so. Return shredded meat to crockpot and cook for 3-4 hours on low. Serve on rolls* with sliced pickles, sliced tomatoes and mayonnaise (if desired). Makes approx 16 sandwiches.

*I found mini-hamburger buns at Trader Joe's. $1.20 for a package of 8..., but at that price, you can buy regular hamburger buns and use a circle cutter to cut them down to the size you want! (The buns were plain, and a bit dry and firm, not nearly special enough to make them worth an extra trip to TJ's, but not bad enough to avoid either!)

Thanks for visiting!

Crockpot Bean Dip for a Crowd

2010-02-02T21:37:00.000-08:00

Superbowl Sunday is just on the horizon. For years, I couldn't care less. But somehow or other, I managed to raise a football crazy girl who actually anticipates and then watches football games, playoffs and bowls. So through her I am slowly warming up to the excitement of Superbowl Sunday. Not for the game. Not for the commercials, either. For the snacks!. Just like there are American food traditions around Thanksgiving, Easter, Christmas, St. Patrick's Day and Valentine's Day, there are also special Game Day foods. Being slow to this football thing, I don't have a huge repertoire of Superbowl recipes yet, but I'll share what I do have. Here's my "go to" recipe for all big parties, my Crockpot Bean Dip. I put the crockpot right on the coffee table, with a ladle and some bowls and chips right next to it.

You can control the flavor and spiciness of this dip by your choice of beans, salsa and cheese. This recipe makes enough for two football teams. If there are leftovers, they freeze and microwave well. I've also combined leftover bean dip with leftover meat and rice, wrapped it in a tortilla and called it a burrito.

Crockpot Bean Dip for a Crowd
2 (16oz.) cans refried beans
8 oz. cream cheese, cubed and then softened in the microwave
2 cups jarred salsa (24 oz. jar)
2 T. chili powder
1/2 t. cumin
4 cups grated cheese (I often use the packaged Mexican Blend)
16 oz sour cream

Mix beans, cream cheese, salsa, chili powder and cumin together in a saucepan. Heat over medium high heat until cream cheese is melted. Gradually stir in grated cheese, stir until melted. Remove pan from heat and stir in sour cream. Pour entire mixture into a crockpot and cook, covered, on high for an hour, then reduce heat to warm to serve. My kids like this on Tostitos Scoops, because you can get a lot of bean dip on your chip.

Thank you for being a fan,
Polly

Bacon Asparagus Rolls

2010-02-02T19:55:00.000-08:00

I found this recipe on the Internet this morning. I ran out to buy some asparagus to try it...then hemmed and hawed about posting the link, the recipe, and my pictures. I wasn't sure the recipe was "all that", so I kept tasting and trying to figure it out. Post? Don't post? Bacon and Asparagus? Is that going to be a hit? Is this a GREAT recipe? Taste, think, taste some more, mmm, one more taste, maybe, let me try that again. It slowly dawned on me, I was positively addicted to these. I was guilty of over thinking the post!
This recipe is from Anamaris on her blog "Chef it Yourself".

Bacon Asparagus Rolls

For each roll you'll need:
1 slice of thick bacon (I used applewood smoked)
4 asparagus spears

Trim the bottom of the asparagus spears so all four are of equal length. Peel the lower part of the stem, optional, but no one is going to want to bite into a stringy piece of asparagus--use a potato peeler. Roll, yes, roll (with a rolling pin) the slice of bacon until it is at 50% - 75% longer than it was before you started. Gather the four asparagus spears together. Starting at the tip end, tightly wrap the bacon around all four spears. Season generously with freshly grated black pepper. Place bundle in frying pan. Cook over medium high heat, turning often, until bacon is well browned and crisp, and the asparagus is cooked. (See picture below.) Remove bundle from the pan, and slice into bite-sized pieces.(See picture above) Discard any bottom stems not covered with bacon. Each bundle will result in 3 or 4 bite-sized sushi-like pieces. Serve warm, but good at room temperature, too.

Thanks for being a fan,

Polly

Meatballs-on-Toast

2010-02-01T23:26:00.000-08:00

Just what you need for the Superbowl party at the neighbors' house...a yummy, quick and easy appetizer to take with you. You'll need a pound of ground beef, a bit of onion (any kind), soy sauce, a bit of brown sugar a sliced baguette, and nothing else! These are so easy to make that your kids could prepare them while you're in the shower. Meat eaters and teenage boys will fall over themselves getting to the platter. This recipe is from "The 150 Best American Recipes".

Meatballs on Toast

1 sliced baguette (Le Boulanger has the best)
1 lb ground chuck (nothing leaner than 85/15, or this recipe won't work)
1/4 cup regular soy sauce* (don't use low sodium)
1 1/2 teaspoons dark brown sugar
4 green onions, minced (or similar quantity of sauteed onion or shallot)

Preheat oven to 450 degrees. Mix meat, soy sauce, brown sugar and onions together with your hands until the mixture resembles a fine paste. Pinch a piece of the meat mixture and press smoothly onto a baguette slice, smoothing to all edges. Continue making flat meatballs until all the meat mixture has been used up--you'll be able to make about 3 dozen. Bake for 8 or 9 minutes at 450. Serve hot.

Thanks for being a fan,
Polly

*My friend used a couple dashes of Yoshida's Gourmet Sauce in place of the soy sauce. I am going to try that next time.

Polly's Points This is great to have on hand for after school snacks. Keep the meat in a covered container in the refrigerator. Have the bread sliced and in another covered container. The kids can mix up a tray of these meatballs-on-toast for themselves when the get home. I always got an "awwwww mommmmm" from my son when I did this. (His highest words of thanks and appreciation!)

Banana Chocolate Chip Coffeecake

2010-02-01T00:03:00.000-08:00

This is a kids' favorite, so perhaps I should call it a snack cake rather than a coffeecake. Anyway, I made one this morning, and it was gone in flash. Whatever you call it, it's baked in a 9 x 9 x 2 inch pan, which is supposed to yield 9 servings, but I am not sure we had nine pieces cut out of it this morning. This is a fun cake, enjoyed by most (all?), very moist, and requires no special ingredient other than ripe bananas and a few chocolate chips.

Banana Chocolate Chip Coffeecake

3/4 to 1 cup chocolate chips
2/3 cup light brown sugar
1/2 cup chopped walnuts (optional)
1 T. cinnamon
1 1/2 cups flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/2 cup butter, at room temperature
1 large egg
1 1/3 cup mashed very ripe bananas (about 3 large)
3 T. buttermilk (could sub yogurt or even sour cream or milk with 1 tsp. vinegar added)

Preheat oven to 350 degrees. Butter and flour, or spray with Pam, a 9 x 9 x 2 inch baking pan. In a small bowl stir together chocolate chips, brown sugar, walnuts, and cinnamon. Set aside. In another bowl whisk together flour, baking powder, baking soda, and salt. With an electric mixer cream butter and sugar together until light and fluffy, about 5 minutes. Add in egg and beat until combined. Stir in mashed banana and buttermilk. Stir in flour mixture and combine well. Pour half of batter into prepared pan. Top with half of the chocolate chip mixture. Repeat with remaining batter and remaining topping. Place in preheated 350 degree oven and bake for 45 minutes. Cool in pan on rack. Serve warm.

Thanks for being a fan,
Polly

Lemon-Poppy Seed Bread

2010-01-31T21:46:00.000-08:00

"Bread" isn't quite the right word for this. Yes, the batter is baked in loaf pans, but it has a finer texture than a quick bread, it's really more of a cake, a cake that doesn't need frosting. I like the strong lemon flavor of this bread and the slight crunch and the appealing look of the poppy seeds. I served cubes of this bread to dip in the chocolate fondue, but was also very pleased to have it on hand to serve to a friend who stopped by for a cup of tea and some girl-talk. The rest of the bread was devoured for breakfast. The loaves stayed moist for as long as it took us to eat (about 4 days). If you have a lemon tree, or a neighbor with a lemon tree, you'll be pleased to know this bread is made with three large lemons. I usually bake 4 mini loaves (because I have a wonderful 4 loaf pan), but the original recipe specified baking in 2 9 x 5 loaf pans (one for you and one for the neighbor with the lemon tree). If desired extra loaves can be wrapped in foil and frozen for up to a month.

Lemon Poppy Seed Bread

3 large lemons (you'll need the zest and the juice)
3/4 cup butter, room temperature
2 1/2 cups sugar (divided use)
4 eggs at room temperature
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk (or buttermilk or sour milk)
1/4 cup sour cream (can substitute yogurt)
3 T. poppy seeds

Preheat oven to 375 degrees. Prepare two 9 x 5 x 3 inch loaf pans, or 4 mini loaf pans by buttering and flouring or by spraying with Pam for Baking. Finely grate the zest from the lemons. You'll need 3 T. Squeeze the lemons for their juice. You'll need 1/2 cup plus 1T. Set the lemon juice aside. With an electric mixer cream the butter with 2 cups of the sugar and all the lemon zest until light and fluffy, about 5 minutes. Meanwhile, mix flour, salt and baking powder together in another bowl, and the milk and the sour cream or yogurt in a third bowl. Add the eggs into the butter-sugar mixture, one at a time, beating well after each addition. Reduce mixer speed to low. Beat in one-third of flour mixture, then one-half of milk mixture, then one-third of flour, then one-half of milk mixture, then one-third of flour mixture, beating until just combined after each addition. Gently stir in poppy seeds and one tablespoon of the freshly squeezed lemon juice. Evenly divide batter between prepared loaf pans. Bake in preheated 375 degree oven for about 60 minutes (45 minutes for mini-loaves). While loaves are baking, combine reserved 1/2 cup lemon juice with remaining 1/2 cup sugar, stirring until combined. Remove pan from oven and immediately brush top with lemon mixture. Let loaves cool in rack in pans for 15 minutes, then removed from pans. Pierce loaves all over one side with long skewer, brush with lemon mixture. Repeat on all sides, and top and bottom, until all lemon mixture has been used. Cool loaves completely. Wrap in waxed paper and store in airtight container at room temperature.

Thanks for being a fan,
Polly

Peanut Butter Cookies

2010-01-31T18:00:00.000-08:00

This recipe has been around for ages, I'm sure you've heard of it. It's been billed as "World's Best Peanut Butter Cookie". The ingredients are: peanut butter, egg, sugar, no flour. The cookies taste to me, and although the texture is much crisper, sort of like the inside of a Reese's Peanut Butter Cup. I really want to dunk the bottoms in chocolate, and if I had any left, I would. This recipe is from the cookbook I've started cooking my way through, "The 150 Best American Recipes". The original recipe did not call for salt, but I added 1/2 tsp. as suggested by the note in the cookbook. I made mini-versions of these last night to dunk in the chocolate fondue. Delicious. My friend made four large cookies from this dough and used it as a base for killer "Tin Roof Sundaes"--Peanut butter cookie, vanilla ice-cream, hot fudge sauce, salted peanuts, whipped cream. Delicious. You don't need to do anything special with them though, these cookies are delicious, just as they are.

Peanut Butter Cookies

1 cup creamy peanut butter
1 cup sugar
1 egg
1 tsp. baking soda
1/2 tsp. salt (optional)

Preheat oven to 350 degrees. Grease two cookie sheets or line with parchment paper. With an electric mixer beat peanut butter and sugar until well combined. Lightly beat the egg and then add into peanut butter-sugar mixture along with the baking soda and optional salt. Roll approximate teaspoonsful of dough into balls and place on prepared cookie sheet 1 inch apart. Flatten the balls with two presses of a fork, making the traditional peanut butter cookie crosshatch pattern (See the first picture) or flatten the balls with the heel of your hand and press a whole roasted salted peanut in the middle-in the style of a Chinese Almond Cookie (see the second picture). Bake the cookies, one sheet at a time, until puffed and a pale golden color, about 10 minutes. Let cool on baking sheet for 2 minutes and then remove to wire rack to cool completely. Store in airtight container for up to 5 days. Makes about 4 dozen smallish cookies.

The perils of food photography!

Chocolate Fondue

2010-01-31T14:12:00.000-08:00

Chocolate! Valentine's Day is only two weeks away. Here's a fabulous dessert suggestion. Start now collecting fondue pots, dippers, and toppers so you don't get stressed out at the last minute. This fondue is rich, dark, silky smooth, and delicious. This is not melted chocolate chips with a bit of shortening fondue, no, no, no, no, no! It's high quality chopped chocolate and cocoa powder, whipping cream, and sugar. You'll need a candy thermometer-don't stress-the thermometer is a helpful tool for getting the dipping texture right. For me, the hardest part of this undertaking was figuring out how to get ten individual fondue pots for my dinner guests last night. I thought I would use individual butter warmers, but after countless shopping trips I couldn't find any (I've seen lots of them in the stores previously, but of course I didn't need them then), but even if I did find some, I probably wouldn't have been able to afford ten of them. Sooooo....I ended up crafting my own pots out of small glass candle holders, tea lights, metal triangles, and ramekins...but they were a bit precarious (if you have any ideas to better my design, please let me know). With it getting closer to Valentine's Day perhaps butter warmers or individual fondue pots will be easier to find BUT, if you don't have a fondue pot-individual or otherwise-make the fondue anyway, the sauce can be kept warm in a crockpot, and your guest can put little puddles of chocolate sauce on their plate to dip their goodies in.

Chocolate Fondue

1 cup Scharffen Berger or Valrohna cocoa powder
1 1/4 cup bottled water
1 1/2 cup sugar
1/4 cup corn syrup
1/2 cup plus 5 T. heavy cream
5 oz. Scharffen Berger 62% semi-sweet chocolate, chopped

Place the water, sugar, and corn syrup in a saucepan and bring to boil, reduce heat to simmer, and clip a candy thermometer on the side of the pan.. Allow to mixture to simmer for 15 to 20 minutes, or until it reaches 220 degrees on the candy thermometer. Remove pan from heat. Whisk in cocoa powder, and keep whisking until mixture is smooth. Return pan to medium heat and bring back to 215-220 degrees. Remove candy thermometer-be careful, it's hot-and then add heavy cream. Bring mixture to a boil and then simmer for 5 minutes. Remove pan from heat and stir in chopped chocolate, keep stirring until mixture is smooth. Pour into fondue pots or crockpot to keep warm and serve.

These are the dippers I used: cubes of Lemon-Poppyseed Tea Cake, Mini Peanut Butter Cookies, Mini Rice Krispy Treats, homemade vanilla and peppermint marshmallows, cubed Croissant; dried apricots, plums, and pineapple wedges: fresh strawberres, banana and pear slices; and mini scoops of Vietnamese Coffee Ice-cream. (Not all are pictured, I had to recreate this morning from leftovers!)

These are the toppers I used: toasted coconut, crushed pretzels, chopped peanuts, rainbow sprinkles (would have liked to have had grated white chocolate and chopped mint chocolate, too).

More good news...1). this sauce can be made ahead and reheated either on top of the stove or in the microwave. 2). I successfully doubled this recipe (for 10) and have plenty of leftovers. 3). Leftover sauce freezes well!

Thanks for being a fan,
Polly

Vanilla & Peppermint Marshmallows

2010-01-27T20:15:00.000-08:00

Today I was transported back to my childhood when it was just fun to play in the kitchen. The mess was fun. The creation was fun. If the product was edible, it was magic! I made magic today (along with a big mess). I made marshmallows! It wasn't hard, just different. And the product, magic! NOW I know why marshmallows are put on top of a cup of hot chocolate. REAL marshmallows transform hot chocolate into a creamy cup of heaven. Dump the processed imitators, what are they doing on a cup of hot chocolate anyway?

You will need a heavy duty stand mixer and a candy thermometer to make this recipe successfully. Also not that marshmallows need to cure overnight before using. You're going to love these! Honest. Have fun in your kitchen today. Make magic!

The original recipe was based on one from Ina Garten, but was modified using the input from many other food blogs. This is the exact recipe and exact method I used.

Vanilla or Mint Marshmallows

3 pkgs. unflavored gelatin
1 cup cold water, divided use
1 1/2 cups sugar
1 cup light corn syrup
1/4 tsp. Kosher salt
1 T. vanilla OR peppermint extract (I assume any other extract would be OK too...lemon, raspberry?!)
red or green food coloring (optional, but good to use if you are making mint marshmallows...use yellow for lemon marshmallows, etc)
Lots of powdered sugar (a pound box or so...this does NOT get beaten into the marshmallows...it keeps the marshmallows from sticking to the pan, and then from sticking to each other)

Cover the bottom of a 13 x 9 x 2 inch pan with a layer of powdered sugar. You should not be able to see the bottom of the pan. Using your fingers, also dust the side of the pan with the powdered sugar. Combine gelatin and 1/2 cup of the water in the bowl of an electric mixer fitted with a whisk attachment. Let this sit, at least 15 minutes, while until the next step is completed. Combine sugar, corn syrup, salt, and remaining 1/2 cup water in a small saucepan over medium heat until sugar dissolves, stirring gently. Take the spoon away from the pan, raise the heat to high and boil, without stirring, until syrup reaches 244 degrees (soft ball stage). Remove syrup from heat. Be careful. Put the mixer on low speed (gelatin is still in the bowl), and slowly pour the sugar syrup over the gelatin. When the mix is cool enough and thick enough not to splatter, turn the speed up to high and whip on the highest speed for 15 minutes. Add the chosen extract, beat well to combine. Add the food coloring, if using, and beat just to swirl. Here comes the hard part. With a sturdy spatula or spoon that has been dredged in powdered sugar, scoop all the marshmallow batter into the prepared pan. Wet your hands. With wet hands, press and smooth the batter to fill the pan. Smooth the top of the batter with your wet hands, and then pour a generous layer of powdered sugar over the marshmallow batter. Allow batter to dry and cure, sitting on the counter, uncovered, overnight. Run a spatula along the sides of the pan. Remove the marshmallow slab to a cutting board. Dip knife in powdered sugar in the bottom of the pan. Cut marshmallows into squares of desired size, recoating knife with powdered sugar as needed. Roll each cut side of marshmallow in the powdered sugar. Store marshmallows covered at room temperature. Marshmallows for plain eating are good for at least a week. Marshmallows for hot chocolate last far longer (since a bit of drying out is hardly noticeable).

Thanks for being a fan,
Polly

Orange Glazed Salmon

2010-01-26T20:21:00.000-08:00

I make no secret of it. I like sweet. Ohhh, that's not quite true...I love sweet. Salty and umami are good, but a distant second. Sour, third...and I don't think bitter is anywhere on my map. That being said, here's my favorite recipe for broiled salmon. It's on the sweet side, see all that delicious caramelization in the picture? This can be made on a weekday, and I can guarantee it can be on your plate faster than a visit to the take out window (if you have a salmon fillet on hand). The rest of the ingredients are staples in most kitchens (everyone has coriander and cumin, right?). Marinate the fillet in orange juice for 10 minutes. Use this time to mix up the rub and preheat the broiler. Broil the marinated and rubbed salmon for 8 minutes. Dinner! See how fast that was? I love making this when I am home alone, it's so easy, so fast, and so elegant. The rub can easily be halved, and it's not expensive (so throwing out unused rub doesn't feel like a sin). If you like spicy-sweet, add some cayenne pepper.

Orange Glazed Salmon

1 orange
4 six ounce salmon fillets
4 - 6 tsp. brown sugar
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. ground coriander
1/4 tsp. black pepper (or cayenne if you like sweet-spicy rubs)
1/2 tsp. Kosher or sea salt (or 1/4 tsp table salt)

Grate the zest from the orange (a microplane is best for this), and then juice the orange. Marinate the salmon in the freshly squeeze orange juice for about 10 minutes. Meanwhile, preheat the broiler and combine the orange zest with the brown sugar, chili powder, cumin, paprika, coriander, salt, and pepper. Remove salmon from orange juice. Rub with approx 2 tsp of orange-spice blend. Place salmon on the broiler pan, rub side up. Broil for 8 minutes or until salmon is cooked.

Thank you for being a fan,
Polly

Tropical Salsa and Baked Cinnamon Chips

2010-01-26T10:07:00.000-08:00

I know it's a strange time of year to be posting this...but this salsa is so good I couldn't wait to share (plus my friend Julene asked me to). I found this recipe on epicurious.com, where I went to look for recipes to use up the two dozen kiwis I bought on a whim at Costco. This recipe used two of them plus I had to go out and buy a pineapple and a mango BUT, I will go to great lengths if I think I am onto a GREAT recipe. Thank goodness my instincts were right this time! Here's a GREAT recipe for GREAT salsa! I'm sure I will make this again, and again, and again (after all, I do have enough kiwis to make twelve batches...) The original recipe said to serve with "Cinnamon Chips", I have posted the recipe for those also (DELISH). Tonight I served the salsa to three nineteen year olds with "Spicy-Sweet Chili" Doritos (they added quite a kick--the chips did, not the kids!) All three kids did give the salsa a "thumbs up", as did 25 year old in the room. The original recipe (which I adapted) also mentioned spooning this over grilled chicken or fish...mmm, maybe later, right now, I just want to savor "as is". Later this week...Kiwi-Coconut-Lime muffins...to use up a few more of the Kiwi in the kitchen

Tropical Salsa

1 cup chopped peeled fresh pineapple (in a pinch, could sub orange for pineapple)
1 cup chopped peeled fresh mango
1/2 cup chopped red bell pepper
2/3 cup chopped peeled fresh kiwi fruit (about 2)
1/3 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
juice of ½ fresh lime

Combine all ingredients in medium bowl. Season with salt, to taste. (Can be made 3 hours ahead--but also tastes and looks fine the next day.)

Baked Cinnamon Chips

1/4 c. sugar
1/2 tsp. ground cinnamon
4 flour tortillas
3 tbsp. butter, melted

In a small bowl combine sugar and cinnamon. Brush tortillas with melted butter. Then sprinkle with 1 tablespoon of sugar mixture. Cut each tortilla in 8 triangles. Preheat oven to 350 degrees. Place tortillas sugar side up on ungreased baking sheet. Bake 10 minutes or until crisp.

Thanks for being a fan,
Polly

Fisherman's Pie

2010-01-25T01:24:00.000-08:00

I'm from England. Shepherd's pie-a casserole of ground meat, veggies, and mashed potatoes-is my heritage (it was even my last name, Shepherd, not pie(!) for the first 21 years of my life). There's also Fisherman's Pie, you know! I'm guessing you've never made it, so here's my basic recipe. Feel free to change it up a bit to match your tastes, just as you would any Shepherd's Pie recipe. Fisherman's Pie is a good way to introduce fish to someone who claims to not like it. The bottom layer is a creamy mixture of common veggies and fish or fish and shellfish. All of that is then topped with mashed potatoes and a sprinkle of cheese. The only spices are salt and pepper. What's not to like? Remember to use a nice white fish, and make sure it's fresh. Don't cook with anything smelly. Smelly fish is not good fish.

Fisherman's Pie

2 1/2 lbs russet potatoes
salt
2 1/2 lbs fish and/or shellfish (I use half cod and half shrimp, or half scallops and half shrimp)
1/4 cup butter
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
1/2 cup flour
2 1/2 cups warm milk
1/4 cup minced parsley
1 cup frozen peas
pepper
approx. 2 T. butter
approx. 1/4 cup milk
1/2 cup grated cheddar cheese

Peel and cube potatoes. Put into a large saucepan, cover with cold water, add a tsp of salt and bring to a boil. Boil for about 20 minutes or until tender. Meanwhile, cut fish into 1 inch chunks and set aside. Preheat oven to 400 degrees. Melt butter in a large frying pan over medium heat on the stovetop. Add chopped onions to pan and saute for 2 minutes. Add in celery and carrots and saute for 3 more minutes. Heat milk in MW for 3 minutes. Stir flour into veggies in pan, stirring constantly over medium heat for 3 minutes (do this while milk is heating in the MW). Remove frying pan from heat and slowly stir in warm milk half a cup at a time. Completely incorporate each addition of milk-no lumps-before adding more milk. When all milk has been incorporated return mixture to burner over medium heat. Stir in 1/2 tsp salt and 1/4 tsp pepper. Taste. Add more salt and pepper if needed. Stir in 1/4 cup diced parsley, fish/shellfish, and frozen peas to veggie mixture then pour the whole thing into the bottom of a 13 x 9 x 2 inch casserole pan. Drain cooked potatoes, stir in butter, milk, salt and pepper to taste and then mash. Pour the mashed potatoes over the fish/veggie mixture in the casserole dish, smooth potatoes with a small spatula. Sprinkle cheese on top of potatoes. Place in a 400 degree oven and bake for 30 minutes.

Thanks for being a fan,
Polly

Double Decker Pear Banana Bread

2010-01-24T21:34:00.000-08:00

The bread is smiling! Did you ever think of mashing overripe pears, mixing them with mashed overripe bananas, and then stirring them into a spiced quick bread batter? Me neither...until a Spiced Banana Pear Bread recipe popped up on Laura's Best Recipes, originally posted on banana-bread.biz. I took the posted recipe..., then thought I could make it better by adding the "double decker" layer from the pumpkin bread I posted last month. Well..., easier said than done, but I finally did it! I love the banana-pear taste, still banana, but milder. The quality of the pears does affect the flavor of the bread. The best loaf I made was with very overripe Royal Rivera pears, the least flavorful was made with canned pears. Now don't go expecting a cheesecake experience from the cream cheese layer, it's pleasant, but it's main purpose is to keep the bread moist (and it's fun to look at, too). This bread needs to be refrigerated overnight (in a perfect world) before slicing, so plan ahead.

Double Decker Pear Banana Bread

For Batter
1/2 cup softened butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
3/4 cup peeled, mashed overripe pears (canned pears can be used...if there are no more fresh pears left on the planet)
3/4 cup peeled, mashed overripe banana
1/4 cup yogurt (plain or vanilla) or sour cream
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
Optional, for decoration
thinly sliced pear slices
brown sugar

Preheat oven to 350 degrees. Prepare a 9 x 5 inch loaf pan (spray with Pam, or spread with butter and flour...I like to add a double layer of parchment paper on the bottom, too). With an electric mixture beat butter and white sugar together until creamy (about 3 minutes) then stir in brown sugar and beat for another 2 minutes or so. Beat in eggs, one at a time until well blended. Add vanilla, pears, bananas, yogurt or sour cream and mix well. In another bowl, combine flour, baking soda, cinnamon, ginger, nutmeg and salt. Stir into batter and mix until just combined. Pour 1/2 of batter into the bottom of pan. Pour filling layer over,if desired. Pour rest of batter over the filling layer. If you have an extra pear, decorate top of loaf with very thin slices and sprinkle with 1 tsp brown sugar. Bake at 350 degrees for 1 hour and 10 minutes to 1 hour and 20 minutes. Let loaf cool on rack. Wrap cooled loaf tightly in plastic wrap and store overnight in refrigerator before slicing.

For Filling (optional)

4 oz. softened cream cheese
3 T. sugar
1/2 cup sour cream
1 egg
3 T. minced crystallized ginger or 1 tsp. vanilla
2 T. self-raising flour

Soften cream cheese in MW. Stir in sugar, sour cream, egg, and minced crystallized ginger or vanilla. mix well. Stir in flour. Use as directed above.

Thanks for being a fan,
Polly

Bavarian Coffeecake

2010-01-24T12:33:00.000-08:00

I remember getting my first bread machine and the thrill of finally being able to make edible yeast bread. For awhile there I was making a loaf or two a week. I made all kinds of crazy concoctions, and most of them I liked. The "delay timer" enabled us to wake up to the smell of freshly baked bread and come home to freshly made pizza dough. I was so enamored of the bread machine that I bought one for my Mom and sister for Christmas one year (they weren't so enamored-ODD!). My daughter Abby has grown up with homemade bread, pizza crust, foccacia, and coffeecakes. This year she asked for a bread machine for Christmas. My mother gave her one--and no, it wasn't the one I had given her years ago (although hers is still in mint-dare I say unused?-condition.) One of my favorite bread machine cookbooks, and the source for this recipe, is "Bread Machine Magic" published in 1992. My paperback copy has been used so much it no longer has a cover or spine and has to be held together with a rubber band. This coffeecake is delicious...sugary, cinnamonny, and creamy...all the best parts of a cinnamon roll without the extra work and the extra pound of butter. (Recipe makes 1 1/2 lbs dough)

Bavarian Coffeecake

3/4 cup of approx 1/2 water and 1/2 milk or buttermilk
1 egg
3 cups flour
1/3 cup sugar
1 tsp. salt
2 tsp dry yeast
1/3 cup sugar mixed with 1 tsp. ground cinnamon
1 cup heavy cream

Place water/milk mixture, egg, flour, sugar, salt, and yeast in pan of a bread machine. Press "dough" setting and "start". Remove dough from bread machine when machine beeps and place in a 13 x 9 x 2 inch pan. Pat the dough to fit. Cover pan with a clean kitchen cloth and let rise in a warm place until doubled (usually 45 - 60 minutes). Preheat oven to 350 degrees. With two fingers punch deep holes all over dough. Sprinkle the sugar-cinnamon mixture evenly over the dough (and into the indentations). Drizzle cream over top and into indentations (you may decide to punch a few more holes at this point). Place in preheated 350 degree oven for 25 minutes. Remove from oven, cool slightly, and serve warm. Eat quickly. This coffeecake looses most of its magic after a few hours.

Thanks for being a fan,
Polly

Rustic Rosemary Bread

2010-01-24T01:55:00.000-08:00

My webmaster's sister, Jocelyn gave me this recipe last summer. The first time I made it, I was not impressed. Hmpffff, Jocelyn's posted pictures depicted her bread as lovely and tasty. Hmpfff. So I tried the recipe again. It was wonderful! A no-knead bread, that makes TWO loaves, with VERY little mess. WOWZACOWZA! I added a little sprinkle of salt, cornmeal, and extra rosemary to the crust before baking...which I think sends it over the top. Remember that no-knead breads don't rise as much as regular bread...but rise a bit more than a foccacia. You're going to love this...

Rustic Rosemary Bread

Start 2 1/2 hours ahead to allow for two rises

2 1/2 tsp. dry yeast (or 1 pkt)
2 c. warm water (about 115 degrees)
1 T. sugar
2 tsp salt
4 c. flour
1-2 tsp. fresh rosemary plus more for topping (or 1 tsp. dried rosemary, crushed)
olive oil, corn meal, melted butter and Kosher salt

Dissolve yeast in the warm (about 115 degrees) water and sugar. Add flour, salt, and 1-2 tsp rosemary and stir until blended, do not knead! Cover and let rise for 1 hour or until double in size. Remove dough from bowl, it will be sticky, and shape into two rounds and place on a cookie sheet lightly coated in oil and sprinkled with corn meal (don't skip the corn meal, it gives the loaves a lot of character). Make your rounds tall-ish rather than round-ish (think "cupcake shape"!). Cover rounds with a towel or greased plastic wrap and let rise another hour. Brush each round with melted butter and lightly sprinkle with more rosemary, a bit of cornmeal, and Kosher salt (Yes, sprinkle the top and sides of the dough with salt-YUM). Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.

Thank you for being a fan,
Polly (with a special bow to Jocelyn McSpadden)

(Cream of) Celery Soup

2010-01-24T01:23:00.000-08:00

I love celery. I love the crunch of it, I love the smell of it, I love the taste of it...and I love how it works with other ingredients rather than overpowering them. As a kid I even liked that Cream of Celery Soup in the red and white can. Imagine! My Sunset magazine arrived this morning with a recipe for Celery Soup, and it even had a "Staff Favorite" star. Can you imagine what happened next? Yep, quick drive to the store for a fresh bunch of celery. I was a bit concerned about how good the soup would be, as the only seasonings are salt and pepper, but it works! The soup is great, very mild. I like it even without the caramelized apples and sprinkle of crumbled blue cheese. I do wish I had made some crispy croutons or some crusty bread to have on the side, so I will also post a recipe my friend gave me for Rustic Rosemary Bread. I think I just might serve this as a starter for my next Dinner party. It's perfect, light, tasty, pretty, and won't interfere with the main course at all. Until then though, I will enjoy this as a light lunch.

(Cream of) Celery Soup

1 bunch of celery, roughly chopped into chunks about 1" wide (1 1/2 lbs)
1 small onion, chopped (about 3/4 cup)
1 qt. (4 cups) chicken broth or vegetable broth (I used homemade chicken stock)
2 Tablespoons butter
1 Granny Smith apple, peeled and finely chopped
1/2 cup half-and-half
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup crumbled blue cheese

Combine celery, onion and broth/stock in a medium pan and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until celery is cooked. Meanwhile, melt butter in a small frying pan and add chopped apple. Cook apple, stirring occasionally, for about 10 minutes or until apple is caramelized. Let broth-celery mixture cool for a bit, then whirl in a blender until smooth (do this in batches, and if soup is still hot, do it in small batches). Return soup to pan, stir in half-and-half, salt and pepper. Heat gently. Ladle soup into bowls, sprinkle with caramelized apples and blue cheese. Makes 4 servings.

Based on a recipe from Sunset Magazine, Feb. 2010
Nutritional Analysis (from Sunset)

204 calories, 9 g protein, 13 g fat, 14 g. carbo, 2.8 g fiber, 515 mg sodium, 37 mg chol.

Thank you for being a fan,
Polly

Spicy Glazed Bacon

2010-01-22T22:25:00.000-08:00

It's sweet, it's salty, it's spicy....we're talking some serious yumminess here. Take a good quality, thick-sliced bacon, sprinkle it with light brown sugar, cayenne and black pepper, bake until sizzling hot, crispy and sticky...ohmyYYY. My friend Jamie said, "It was like candy in bacon form. I thought I was dreamin' ...."

Spicy Glazed Bacon

8 slices thick-sliced good quality bacon (I use the Applewood smoked bacon from Costco)
3 T. light brown sugar
1/4 tsp cayenne pepper (or more, I use a heaping 1/4 tsp)
1/4 tsp black pepper (or more)

Preheat oven to 350 degrees. Lay bacon on a rack on a baking sheet. Bake for 10 minutes. While bacon is baking, mix brown sugar with cayenne and black pepper. Make sure peppers are evenly distributed in the brown sugar. Remove bacon from oven. Sprinkle each slice with 2 tsp of the brown sugar/peppers mix. Bake for an additional 10 minutes. Turn bacon over, sprinkle with any leftover sugar mixture (if desired) and bake for an additional 3-5 minutes, or until crisp. Watch bacon carefully--the bacon can quickly overheat and burn. Cooking times are all approximate...the thickness of your bacon will make a big difference in the cooking times...use your best judgment and keep your eye on it for the last few minutes.

This recipe was adapted from a one published in "The 150 Best American Recipes"

Thank you for being a fan,
Polly

Pear Berry Pie

2010-01-22T11:43:00.000-08:00

I love pie..., but I am not very good at making the baked-in-the-oven kind. The crust causes me the most trouble. Something always seems to go wrong. I under-cook the bottom crust on a regular basis. When my food processor died a few years back I started using the red box of Pillsbury rolled pie crusts. I have a new food processor now, but I haven't gone back to making my own crust yet. It's the filling that makes a pie for me, mmmmmm... warm, sweet, dreamy, fruity pie filling... Is there any better dessert for the cold winter months? Fortunately, I have a lot of recipes for GREAT pies that focus on fabulous fillings. This is one of my favorites. Make it quick while pears are still in season! If you have a great pie crust recipe, use it. If not, unroll some of those Pillsbury pie crusts and master the pie filling, which is the best part of the pie anyway...

Pear Berry Pie

Single pie crust, baked in a 9 inch pie pan and cooled

For Filling
3 lbs. firm but ripe pears (I use a variety-usually 2 each of 3 varieties)
1/2 cup sugar (divided use)
2 Tablespoons freshly squeezed orange juice (have used lemon before, too...just up the sugar by a tablespoonful or so)
1/4 tsp. salt
2 cups fresh blueberries or raspberries or combination (can use frozen, but fresh results in a less mushy product)
1/3 cup plus 1 T. flour

Peel, core and chop pears into 3/4 inch chunks. Combine pear chunks, orange juice salt, and 1/4 cup of the sugar in a large frying pan. Saute until pears are tender, stirring often, about 6 minutes. Transfer pears to a large bowl and let cool. Preheat oven to 350 degrees. While the pie crust and the pears are cooling, prepare the streusel. Stir berries, flour, and remaining 1/4 cup sugar into pear mixture. Toss to blend. Pour filing into cooled crust and then sprinkle with streusel topping. Press down slightly. Place pie in preheated 350 degree oven and bake for an hour. If streusel gets too brown, cover lightly with foil. Cool pie on rack until lukewarm. Cut into wedges and serve, which I like to do with a blog of freshly whipped cream. Serves 8.

For Streusel
1 cup flour
1/2 cup brown sugar (dark is best)
1/2 cup walnuts or pecans
1/2 cup cold butter
1/4 tsp salt

Put all ingredients into a food processor and using on/off turns process until coarse crumbs form. Alternately, using a pastry blender (or fingers) work cold butter (grated or cut into small chunks) into flour, salt and brown sugar. Stir in chopped nuts. OR, melt the butter, pour over flour, sugar, salt and chopped nuts. Stir with fork until large crumbs form. (texture is a bit different on finished pie, but I enjoy it)

Original recipe is from epicurious.com

Thanks for being a fan,
Polly

Polly's Seafood Chowder

2010-01-21T20:18:00.000-08:00

It was my turn to host book club tonight. The book was "Ahab's Wife", which I knew we had to discuss over a bowl of chowder and a slice of pie. Not having made Seafood Chowder before, I began a search for a great recipe. I found one in the book "The Book Club Cookbook" by Judy Gelman and Vicki Levy Krupp (which actually had a whole chapter on "Ahab's Wife") and another I found on "Laura's Best Recipes" attributed to Chef David Wells. I made one, which was good, but not great, then I made that one again, took some stuff out, added parts of the second recipe plus some crab and creamed corn, adjusted the method...and "Wallaaaaaa" a GREAT Seafood Chowder! Really, it is good. Everyone at book club said so!!! I am quite proud of it. This recipe makes a vat of chowder, and the leftovers reheat very well in the microwave-the seafood doesn't get overcooked and rubbery. LOVE this recipe.

Polly's Seafood Chowder

6 slices of bacon, cooked crisply and crumbled (apple smoked if possible)
2-3 Tablespoons fat from cooked bacon (if you can't bear it, use olive oil)
1 cup diced onions (can sub some shallots for the onions-I used one and then made up a cup with the onion)
1 cup diced celery
2 cloves minced garlic
2 bay leaves
4 cups chicken broth
1 bottle clam juice (or seafood stock)
1 cup white wine
1.5 lbs (total) of Yukon Gold and Red potatoes, diced (I used half of each)
1 cup diced carrots
2 bay leaves
½ tsp. dried thyme
1/2 tsp. dried tarragon
1 ½ tsp. Kosher salt
1/2 tsp. pepper
3 - 4 green onions, diced
1 lb. firm white fish, cut into small cubes (snapper, halibut, cod-I used cod)
1 lb. raw scallops, cut into small pieces, if large
1 lb. raw shelled shrimp, cut into halves or thirds
3 cups frozen corn (can substitute 1 can creamed corn for 1 cup of frozen corn)
16 oz. lump crab meat (found in the refrigerated section of grocery stores...Lucky and Costco carry it in San Jose)
2 cups half and half or whipping cream (I used the whipping cream. Bad Polly, bad Polly)

Set aside cooked and crumbled bacon. (I save only the meaty parts and discard all the fat) In bacon grease left in pan (remove excess if you have more than 3T) sauté onions, shallots and celery for about 7 minutes. Stir in garlic, bay leaves, chicken broth, clam juice, white wine, finely diced potatoes and diced carrots. Simmer uncovered for 10 minutes or until potatoes are cooked. Remove bay leaves. Remove one-half of mixture (4 -5 cups) and blend or puree until smooth. Return puree to pan with non-pureed mixture. Stir in thyme, tarragon, salt, pepper, corn, and creamed corn (if using). Can be made up to this point and refrigerated overnight (Which I recommend because it gives the flavors a chance to meld, and gives you the chance to skim excess hardened fat of surface before continuing). Bring base to a simmer and then continue. Stir in green onions, diced fish, scallops, shrimp, corn and half-and-half or whipping cream. Bring to boil and then reduce heat and simmer for 5 minutes. Remove from heat, stir in crab and reserved cooked and crumbled bacon. Let chowder sit for 10 minutes before serving.

This makes a whole heck of a lot of chowder...3 qts...which is 24 cups. If you have seafood lovers in your circle, then it's about 12 hearty servings. I have found that leftovers reheat very well in the MW. YUM!

Thanks for being a fan,
Polly

Blueberry Oatmeal Muffins

2010-01-18T23:23:00.000-08:00

Everyone seems to have a favorite Blueberry Muffin recipe. I did too, a different one...until I started making these. It's the cup of oats and the "just hidden in there" lemon hint that sets these Blueberry Muffins above all the other Blueberry Muffins out there. I just made a batch this morning, I know what I am talking about! Ahhh...coffee, muffin, rain...on a Monday Holiday.

Blueberry Oatmeal Muffins

1 cup fresh blueberries, mixed with 1 T. flour (I have used frozen blueberries with no adverse effects)
1 cup flour
1 cup oats (old fashioned is the best)
1 cup buttermilk
½ cup canola oil (or ¼ cup oil and ¼ cup applesauce)
1 large egg
1 T. lemon--or vanilla--extract (yep, 1 T. of lemon extract...and yet the lemon flavor is not overly pronounced)
½ cup sugar
1/4 cup brown sugar
½ teaspoon salt
½ teaspoon baking soda
1 ½ teaspoons baking powder

Optional sugar or raw sugar, and additional 1-2 T. raw oats to top the muffins

Preheat oven to 350 degrees. In first (smallest) bowl, mix blueberries with 1 T flour and set aside. In second (next smallest) bowl, soak oats in buttermilk. In third (and largest) bowl, mix flour, salt, baking soda and baking powder. In fourth (second largest bowl) bowl, mix oil and egg until well combined, add lemon or vanilla extract, and then pour in oats and buttermilk. Stir to combine, then add in white and brown sugars. Pour the oat mixture into the flour mixture and stir just to moisten. Gently fold in flour coated blueberries. Spoon batter into paper lined muffin cups. Sprinkle tops with sugar and raw oats. Bake for 25 minutes. Makes 12 muffins.

My friend Adele did a nutritional analysis on this muffin. Result...not too bad, as far as muffin goes. In fact, compares favorably with muffins in the "healthy" category.
and here's the nutritional analysis (based on using applesauce for half the oil)

Nutrition Facts
Amount Per Serving Calories 177 Calories from Fat 51

% Daily Value Based on a 2000 calorie diet
Total Fat 5.7g 9%
Saturated Fat 0.9g 4%
Trans Fat 0.0g
Cholesterol 18mg 6%
Sodium 179mg 7%
Total Carbohydrates 28.1g 9%
Dietary Fiber 1.4g 6%
Sugars 14.2g
Protein 3.4g
Vitamin A 1% • Vitamin C 2% Calcium 6% • Iron 6%

Thanks for being a fan,
Polly

First Trial Post

2010-01-18T22:35:00.000-08:00

Going to try and have an active blog along with my facebook page. We'll see. I don't know what I am doing...and not sure I have the brain power to figure it out...thank goodness I have friends with know-how. HI RATTIE!