Archive | October, 2009

Puff Pastry Part 2 – Snappy Cinnamon Rolls

30 Oct

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You can put these puff pastry cinnamon rolls together in a snap. I assembled them two nights before and stored them in the fridge to bake-off the morning JVS was headed off. This recipe was perfect because we both had to leave the house before 7:30 and the last things I wanted to do was 1) cook at 5am and 2) kick JVS out hungry!  I based this recipe off another Ina Garten recipe (she has gotten me hooked on how easy puff pastry is!) but I’ve made some tweaks from lessons learned.

Snappy Puff Pastry Cinnamon Rolls

Ingredients:

  • 1 sheet puff pastry, defrosted
  • 1 stick butter
  • 1 cup brown sugar
  • 1 cup walnuts or pecans , chopped
  • 1 tablespoon cinnamon
  • 1 handful raisins

Assembly: Using a mixer, combine half the butter and half the sugar. Evenly distribute the mixture into the bottom of 6 muffin tins. Distribute the nuts equally on top of the butter/sugar mixture. Roll out the puff pastry and spread butter onto the dough (I think you could skip this but it is up to you). Sprinkle with remaining sugar, cinnamon and raisins. Roll up horizontally and cut into 6 even pieces. Squish into the muffin tins. Refrigerate until ready to go or bake-off for about 25 mins at 350 degrees.

Puff Pastry Part 1 – Easy Breezy Apple Tart

29 Oct

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In an effort to keep things simple, I bought one box of frozen puff pastry and made both dessert and breakfast with the two sheets. For dessert, we easily put together an Apple Tart. I based this recipe off of Ina Garden’s but I used things I had on hand. I left the apple arrangement for Kristin to do – since she was the artist in the house.

Easy Breezy Apple Tart

Ingredients:

  • 1 sheet puff pastry, defrosted
  • 2 granny smith apples
  • 1 half lemon, juiced
  • 2 tablespoons sugar
  • 2 tablespoons butter, cubed
  • 3 or 4 tablespoons orange preserves, melted

Assembly. Preheat the oven to 350 degrees. Peal and slice apples into thin pieces and coat with lemon juice and sugar. Roll out the puff pastry so it fits well into a large cookie sheet. Arrange the apples on the tart into a pretty pattern. Top with cubes of butter. Bake for about 30 minutes or until the edges of the pastry are brown. Brush on the preserves and return to the oven until glazed and brown.

Beef Stroganoff

28 Oct

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This is one of those lessons learned posts (more Julie Powell style than my own). I used Tyler Florence’s recipe for The Ultimate Beef Stroganoff at my faux Elon Homecoming. And while it was very tasty, I think some things should probably stay traditional. I won’t lie, my Mom told me to just use her recipe (which I think includes ketchup) but I wanted to try something different. Tyler’s recipe uses roasted beef short ribs instead of the traditional round steak in my Mom’s recipe. While they were very tasty, it wasnt enough meat on the shrimpy bones at Harris Teeter and I prefer my meat to be mixed into the sauce rather than on top (thats how he calls for it). So, all in all, a good meal but lesson learned – sometimes Mom knows best.

Salad Crisps

27 Oct

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I saw this trick on MarthaStewart.com and had to try it. Basically you make salad crisps out of store-bought wonton wrappers – it couldnt be easier and the presentation is just beautiful. Since it is fall, I used a leaf-shaped cookie cutter but you could use any shape you like.

Ingredients:

  • wonton wrappers
  • 1 sprig fresh thyme, minced
  • 1 sprig fresh rosemary, minced
  • parmesan cheese
  • salt and pepper

Assembly: Cut the wonton wrapper into whatever shape you prefer. Sprinkle with thyme, rosemary, cheese, salt and pepper. Bake at 350 for about 8 minutes or until brown.

Elon Homecoming – My Way

26 Oct

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This past Thursday my good friend from college stopped in for the evening. John (aka JVS) lives in Minneapolis with his wife Casey and puppy Colby Jack. I rarely get to see him so it was nice that I was a convenient stop on his business travels. And if it wasnt good enough, our friend Kristen drove over from Raleigh to join us. So instead of actually going to Elon Homecoming this weekend – this was a perfect way to reconnect without all the rah-rah business.

JVS and I both grew up in Florida so we spent many car rides together driving home for holidays. John would always stay the night in Gainesville to break the trip up and get a good meal prepared by my Mom. For some reason, I still remember that John requested beef stroganoff one holiday – so I thought it fitting to do it again for his stop on Mendenhall.

Dogbone Shaped Shortbread Cookies

23 Oct

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It was only fitting to have two kinds of dogbones at Winston’s Hot Dog Party – the real deal for Winston’s dog friends and shortbread cookies in the shape of dogbones for our human friends. I used Ina Garden’s recipe for shortbread cookies and it worked perfectly. My friends Melissa and Sarah also brought cookies to the party – and I will admit – they were much bigger hits than the dogbones!

Caramelized Onion Dip

22 Oct

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There is a time and a place for veggies and dip. I think its perfect for an outdoor garden party especially with a great homemade dip. I typically make Ina’s recipe for Caramelized Onion Dip but frankly it takes away every bit of healthiness with all the mayo! This onion is a variation of Kate Ramos’s Caramelized Onion Dip on Chow.com. I added a couple things I had on hand (extra Goat Lady Cheese from the Farmers Market) to spice it up.

Caramelized Onion Dip with Veggies

Ingredients:

  • 1 large onion, sliced thin
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 ounces herb goat cheese
  • 1 pint sour cream
  • 3 or 4 scallions, diced
  • salt and pepper

Assembly: In a large skillet, melt butter and olive oil. Saute onions in oil/butter mixture on medium low until caramelized- about 30 minutes – be patient. Meanwhile, pulse the goat cheese, sour cream and scallions in a food processor. Add the onions and pulse a couple times. Season with salt and pepper to taste.

Pesto Pasta Salad

21 Oct

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There is nothing worse than a floppy paper plate at a party, in my opinion. They are always floppy with no matter what those commercials say and they are so hard to balance while standing! I served Pesto Pasta Salad in small Chinese takeout boxes at Winston’s Hot Dog Party so everyone could hold onto their own portion. My recipe for Pesto Pasta Salad changes with my mood and what I have on hand. The best tip I have, which I learned from the folks at Liberty Oak Restaurant in Downtown Greensboro, is to use walnuts as fillers for pine nuts and spinach as a filler for basil. Of course, you need enough pine nuts and basil to make it still taste like pesto but you save a lot of money in the meantime. I advise using the following ingredients and play around with them until it tastes right to you.

Pesto Pasta Salad

Ingredients:

  • 3 cups fresh basil
  • 1 large bag fresh spinach or a 10 ounce box frozen (thawed and drained)
  • half cup olive oil
  • 1 splash lemon juice
  • half cup pine nuts
  • half cup walnuts
  • half cup parmesan cheese
  • 1 pound pasta (small shape of your choice)
  • pine nuts, fresh or frozen peas, diced onion and tomato are optional add ins at the end

Using a food processor, pulse together  basil, spinach, walnuts, pine nuts. Then drip enough olive oil into it to the appropriate consistency. Add a splash of lemon juice to bring out the flavor. Stir in parmesan (if you pulse it too much the cheese will melt and add a funny consistency). Meanwhile, cook pasta to al dente. While hot, stir pesto and any add ins you prefer.

Carolina Dogs

20 Oct
Capt. Milo

Capt. Milo

Henry

Henry

Winston

Winston

It was only appropriate to serve Carolina Dogs at Winston’s Hot Dog Party complete with chili and coleslaw. My mom had the great idea of using the chilidog recipe from the Varsity in Atlanta. I know, I know, the Varsity isnt exactly the Carolinas but they sure know how to make a chilidog. I was born in Atlanta and grew up eating hotdogs and chocolate milk over ice (they call them a P.C.). I actually think my mom’s only speeding ticket was received while rushing to the Varsity for a hotdog while pregnant with me! This chili was a great addition to the normal hotdog. I also made coleslaw out of the bag to keep it easy.
 
Varsity Drive-In Chili (adapted from Thats My Home). Makes enough for about 25 Carolina Dogs.
Ingredeints:
  • 4 garlic cloves, mince
  • 1 small onion, chop fine
  • 2 tablespoons  oil
  • 2 lb lean ground beef
  • salt and pepper, to taste
  • 2 tablespoons yellow mustard
  • 2 tablespoons vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Tabasco, or to taste
  • 1/2 cup ketchup
  • 1 can tomato sauce

Assembly: In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened. Add beef and cook, stirring and breaking up any lumps with a fork, until cooked through. Add remaining ingredients, adding just enough juice to create a very loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes. Make the day before if you need to and just put the pot on the grill to keep warm while you serve the hot dogs!

Hot Dogs with Winston

19 Oct

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This Saturday, Winson had a few friends over for hot dogs. The spread was complete with Carolina hot dogs with chili and slaw, pesto pasta salad, crudities and dip, fruit and a variety of cookies. Winston’s dog friends Henry and Capt. Milo attended and we had peanut butter dog biscuits for them too. The day was very cold but we appreciated everyone braving the cold for a good romp in the backyard.

PA170016The party was also the perfect way to celebrate my year anniversary on Mendenhall. A friend asked me as I gave her the grand (but small) tour if I felt at home – and indeed I do. Later in the evening, Winston was more tired than I have ever seen him. Andrew built a fire inside to warm up. It was when Andrew asked if he could hold Winston (I thought Uncle Andy might not ever warm up to Winston) I realized that it is Winston that makes my house a home. This week I’ll post the recipes from Winston’s hot dog party.

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