Traditional ratatouille is nothing more than roasted vegetables tossed with a little olive oil, salt, and pepper. It's a simple way to prepare and serve a side of vegetables. But then Pixar released a movie where a Paris rat cooks better than most humans and for his best dish, he serves a gourmet version of Ratatouille. When this movie cam out, recipes circulated around the web trying to mimic the movie version. Thomas Keller, famed chef of The French Laundry and other incredible restaurants, was the man behind the curtain, so-to-speak. He's the one who made the food that the cartoonists drew for the film. Thomas Keller, I am not (no where near his genius). However, it didn't stop me from trying my hand at this dish. His recipe is a bit more involved than mine, but that's ok. He's a world-class chef and I cook for a family of four. Ratatouille Sauce: 1 can diced tomatoes 1 small jar roasted red peppers, drained 1 garlic clove, chopped 1 shallot, chopped Salt and pepper to taste Juice of half a lemon 1 tablespoon fresh oregano, chopped Vegetables: 1 zucchini, sliced thin 1 yellow squash, sliced thin 1 eggplant, sliced thin (Japanese eggplant is the best choice but it's rather hard to find) 1 orange or yellow bell pepper, sliced into rings Topping: 3 garlic cloves, minced 3 tablespoons olive oil 1/2 teaspoon dried thyme or 2 teaspoons fresh thyme Salt and pepper to taste Preheat oven to 375ºF (191ºC). In a sauce pan, combine the diced tomatoes, roasted bell pepper, garlic, and shallots. Season with salt and pepper. Cook over medium heat for 10-15 minutes. Transfer mixture to a blender and puree. Add lemon juice and oregano. Taste and adjust seasonings if needed. I added a touch of sugar to mine because it was a little too acidic. Pour into the bottom of a casserole dish. Now, layer your vegetables on the sauce. I chose to put a layer of eggplant, then a layer of orange bell pepper. Then I ended with a layer of zucchini and yellow squash. In a small bowl, combine the topping ingredients: garlic, olive oil, salt, pepper, and thyme. Drizzle this on top of the vegetables. Cover with foil and bake for 30 minutes. Served with a simple roast chicken and bread and you will have a nice family meal.
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I grew up in Ohio and every Ohioan has a recipe for Buckeyes. The buckeye tree is the state tree but their nuts are poisonous to humans. So, instead, Ohioans decided to make a candy resembling the nut but made with chocolate and peanut butter. Because, you know, chocolate and peanut butter go oh-so-well together and won't poison us. But... if you are not from the great state of Ohio, then you may refer to these as "chocolate covered peanut butter balls," as I've heard non-Ohioans call them. That's ok. You can call them whatever you like. But in Ohio, they're Buckeyes. And they are beloved by all. Buckeyes
In a mixing bowl, mix together the peanut butter, butter, and vanilla extract until smooth and creamy. Add the powdered sugar (sifted if you so choose) and mix well. Mixture should be creamy but stiff. Roll into 1-inch balls and place on a baking sheet lined with wax paper. Refrigerate for one hour. Melt the chocolate chips and shortening in a double boiler set over hot simmering water. Using a toothpick, dip the balls into the chocolate and then place back on the wax paper. Refrigerate at least another hour before eating. I grew up with these cupcakes. They aren't your traditional cupcakes with a huge swirl of fluorescent frosting sitting on top. No, these are simple cupcakes. Very easy to make. Very. You might even invite your kids into the kitchen to assist you in baking. My Grandma C made these cupcakes all the time and every time I make them, I'm reminded of her. I left the instructions as she would have made them. So, when it says, do not mix until the last item is added, that means, do not mix until that point. Got it? Grandma said so, ok? And be sure to share, because she would have wanted you to. Chocolate Cupcakes
Preheat oven to 350º. Line muffin tins with paper liners. Set aside. Put ingredients in bowl in order given. Do not mix until last item has been added. Fill cup cake papers 1/2 full. Bake 10-15 minutes or until toothpick comes out clean. Cool on a wire rack before frosting. Cooked Caramel Frosting
Bring brown sugar and butter to a boil. Add milk and boil for 3 minutes, stirring constantly. Cool mixture to room temperature (if it's too hot, the frosting won't set up). Whisk in powdered sugar and vanilla. Stir until thoroughly combine. More powdered sugar may be needed to achieve desired consistency. Frost the cupcakes. One of the best gifts to give (or receive) during the holidays are the ones we actually make ourselves. Candy is not difficult to make and it is quick. In under an hour, you can make a pound of candy to put in a tin, tie with a bow and give to a friend. I make this particular candy every year because it never lets me down and makes people happy. I mean, who doesn't want toffee, almonds and chocolate? I got the recipe from an older cookbook, Rose's Christmas Cookies. I'm not sure the cookbook is still in print since I've had it for close to 20 years. And one more thing ... adjust candy temperatures for high altitudes. For every 1000 ft above sea level, reduce temperature to which candy cooks to by 2ºF. Mahogany Buttercrunch Toffee from Rose's Christmas Cookies Yield: 1 pound
Preheat oven to 350ºF. Place almonds on a cookie sheet and bake them, stirring occasionally for 10-12 minutes or until golden. Cool completely. In a food processor, pulse the almonds until they are chopped very fine but not powder fine. Sprinkle half of the almonds over a 7x10 area on a cookie sheet. Place near the range. Also have the baking soda and vanilla near the range as well. In a heavy, medium-size saucepan, preferably with a nonstick lining, combine the brown sugar, water, and butter. Stirring constantly, bring the mixture to a boil. Stir often to prevent burning and cook until mixture reaches 285º on a candy thermometer. Immediately remove the saucepan from the heat because the mixture will continue to rise to 290º. Add the vanilla and baking soda. (Work quickly!) Pour toffee over the nuts. Immediately scatter the chocolate pieces over the hot toffee. Press the chocolate lightly with your fingers so they start melting. After about 5 minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the surface of the toffee. Dust the chocolate with the remaining chopped almonds. Cool completely and break into irregular pieces. There are so many caramel recipes floating around the internet. In fact, I've tried many of them. Some are great. Some - not so great. But this recipe is one that I have had for many years. In my vast treasure trove of recipes that are currently sitting in a box waiting to be organized, I have several recipes from my grandmothers. This is one such recipe, straight from my Grandma C, who died last January at the age of 98. I know - 98!? She called these English Caramels and I remember eating them at Christmas time when I was very young. The caramels are chewy and soft and once you eat one, you simply cannot stop. The recipe is basic, so you can vary up the flavorings (like use peppermint or other extracts) or even add a little sea salt on the top (you know, for "sea salted caramels"). Also... as with all candy making, if you live at a higher elevation, you need to adjust the cooking time/temperature. Here's the basic rule of thumb for candy making at high elevations: For every 1000 feet above sea level, reduce candy temperature (the temperature to which the candy cooks) by 2ºF. Example:
English Caramels
Grease a 13x9 metal baking pan. Place near the stove. In large saucepan (3-4 quart), combine the butter, sugar, corn syrup, cream, condensed milk, and vinegar. Stir over medium heat to dissolve the sugar. Stop stirring and bring to a boil. Cook until the temperature reaches the firm ball stage, approximately 248ºF. Remove from the heat and stir in the vanilla. Cool for 15-20 minutes and then cut into squares with a sharp knife. It is easiest to remove the caramel from the pan and cut it on a lightly oiled cutting board. Wrap the individual squares in wax paper. Note: This recipe makes a lot, so you can cut it half it easily. We had a family production line going with my husband cutting squares of wax paper, me cutting the caramel and the kids wrapping the pieces. Cooking with alcohol is one of those things that seems a little daunting, especially if you are new to cooking in general. Alcohol brings flavor to a recipe by heightening the flavors of the other ingredients. However, before you start cooking with alcohol, you should know a few basic concepts. Tips for Cooking with Wine: In the basic sense, wine is fermented grapes. However, there are several varieties of grapes, along with several ways to make wine from combining certain grapes to the actual fermentation process. I will not get into the ins and outs of wine because that information will fill a book (or several books). I will, however, give you the most basic information regarding wine and cooking.
Fortified wines:
Wine Pairing: I took a wine tasting class from a sommelier who told us that while there are rules for pairing wine with food, it does not always matter. He said to drink the wine you like with whatever food you make. That’s probably why I drink Pinot Noir with nearly everything. But… if you are really curious about the rules of wine and food pairings, check out Food and Wine’s article. Tips for Cooking with Beer: Brewing beer involves making a mash with grains (like barley), adding hops and yeast, and then allowing it to ferment. Hops is one of those ingredients that has taken over the world of microbrew. Every microbrewery makes pale ales or IPAs that are incredibly bitter and hoppy. I may be in the minority here but I would rather have a beer that is dark and full bodied and sans a lot of hops. You can successfully cook with beer but you need to be choosy as to what you use since some beer can get bitter when cooked.
For a good, simple guide to beer, check this out. Tips for Cooking with Spirits: Spirits include all those hard liquors that might be taking up room in your liquor cabinet. Aside from doing shots or making martinis, some spirits add that something extra to certain recipes and are well worth using in the kitchen. Whiskey or Bourbon – Made from fermenting grains like barley and then aged in barrels. Any good tasting Whiskey will make a great BBQ sauce or even a bourbon crème anglaise (white sauce for desserts like bread pudding). Vodka – made from distilling cereal grains or potatoes. Can be used in cooking light meals or sauces. Most popular recipe is Vodka Pasta Sauce http://www.foodnetwork.com/recipes/food-network-kitchens/penne-with-vodka-sauce-recipe.html Tequila – Made from the Agava plant grown in Mexico. Use tequila instead of white wine in fish dishes, especially dishes that are made with shell fish and are spicy. (Tequila Lime Scallops, anyone?) Brandy or Cognac – Made from distilling wine. Cognac is distilled in a particular region in France. Brandy is the same thing except made elsewhere around the world. I like to add a splash of brandy to a sauce at the very end of cooking. It adds that something "extra." There you have it. The basics of cooking with alcohol. Now, go forth and impress your friends and family by making Coq au Vin (recipe coming soon, I promise!). These are probably one of the simpler cookies to bake at Christmas time. However, you need a cookie press in order to make them. I've had my press for several years and they come in all shapes and sizes. Check out Amazon.com for more info regarding purchasing one. But be careful, these cookies will go fast! They are buttery and sweet with a hint of vanilla. Santa will surely enjoy a quite a few! Spritz
Preheat oven to 400º. Cream together the butter and sugar. Add egg and extracts. Mix in flour and salt. Divide dough into 3 portions, providing you want to color the dough. One portion will stay uncolored (white). The other two can be colored red and green. Add more flour to the red and green dough to compensate for the extra moisture, about 2-4 tablespoons flour. Place the dough in a cookie press and form the desired shapes. Bake until set but not brown 5-6 minutes. Immediately remove from the cookie sheet and cool on a wire rack. *Note: The cookie sheets need to be cool/room temp to the touch and wiped off between batches. My cookie press is a bit finicky, so hopefully you'll find one that is less tempermental. It's holiday time - the time of year when we eat lots of cookies and sweets. While I have a lot of cookie recipes to share, I thought I would share a rather simple one that contains dates and pistachios. We like pistachios, right? Dates? Of course! Why not put them together in a cookie? The cookies are delicate and small and would be perfect for a holiday gathering. Or maybe you don't want to share them with anyone. That's ok. They're your cookies. Pistachio and Date Cookies
Preheat the oven to 400ºF. In a mixing bowl, cream together the butter, sugar, egg yolks, vanilla, and orange zest until well combined. Beat in the flour. Add the dates and nuts; mix until thoroughly blended. Roll 1 tablespoon of cookie mixture in your hands. Shape into a crescent. Place on a baking sheet. Bake 10-12 minutes or until the cookies are lightly browned on the edges. Remove from pan and place on a wire rack to cool. When cool, roll in powdered sugar. *Finely chop the dates in a food processor. Lightly grease the blades of the food processor before you pulse the dates to prevent them from sticking. Think of a frittata as a quiche but without the crust. Perfect for breakfast, brunch, or dinner. I like to make frittatas when I need to clean out the fridge. You know, when you have vegetables hanging around in the crisper that have seen better days but you know you can still use. Soups, are also a good way to use up vegetables but sometimes you want something a little more satisfying. Or perhaps you really want eggs. Lots of eggs. Who knows. At any rate, frittatas can be made with any combination of eggs, vegetables, cheese, and meat (if desired). There isn't a rule for these, just use your imagination and whatever you have laying around. Well, ok, within reason. I'm not sure raisins or chocolate belong in frittatas. This recipe is for a southwest style frittata. I sometimes make them using eggs, bacon, veggies, and goat cheese (delicious, too!), but today I had chorizo hanging around ready to be cooked along with onions and peppers begging to be used up. So, what I'm saying is, you can use this recipe as basic template -- keep the egg and half and half ratio the same but vary up the meat, veggies, and cheese. And use a cast iron skillet. Best non-stick pan around, especially the more you use it. Southwest Frittata Yield: 1 (10-inch) frittata Serves: 4-6
Preheat oven to 350ºF. In a 10-inch cast iron skillet (or other oven proof skillet -- one that eggs won't stick to), heat the olive oil over medium heat. Add the chorizo and sauté until cooked through, about 5-10 minutes. Break up the sausage into smaller pieces as it cooks. Add the onions, peppers, and garlic; sauté for 2-3 minutes. Add the chard and sauté until it starts to wilt down, about 1 minute. Season lightly with salt and pepper. In a bowl, whisk together the eggs, half and half, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour the mixture into the pan. Stir to combine and evenly distribute the eggs and filling. Sprinkle the top with cheese. Bake in the oven until the top is lightly golden brown and the center is firm to the touch, about 30 minutes. Cool slightly and serve. When the Irish started making Guinness, I doubt they thought of the culinary possiblities. I’m one of those people that eshews hoppy beer (as in most American beers these days) and prefers a heavy, full bodied ale or stout (a good pilsner is fine on occasion). To me, Guinness is perfect. It’s satisfying and versatile. I can drink it but also make something good with it. You know, like chili. There are so many recipes out there for chili that it’s hard to pick just one. I have a couple recipes myself that I make during the winter months. I have one recipe that doesn’t take much time to put together. But then I have this recipe that takes hours of cooking. You can make this in the crockpot… just brown the meat first and transfer it to the crockpot. Bring it up to temperature on high and then reduce it to low and let it simmer all day (4-5 hours). As with all chili recipes, the flavor is better the next day because it has time to mellow and develop, but don’t let that stop you from eating it the same day you cook it. It’ll still be delicious. It should be noted this recipe passed the taste test with my son, who is 10 and very picky. Serve this on a rainy weekend. It’ll lift everyone’s spirits. Ground chilis note: I like to use whole dried chilis and whole cumin seed and grind it to a powder in a coffee grinder before I use it in the recipe. You can find ground ancho powder and ground cumin in the spice section of the grocery store and that will be fine. If you want a bolder chili spice, try to find the whole chilis and grind them up yourself. Guinness Chili
Marinate the beef: In a bowl, combine 1 bottle of the beer, 1 teaspoon of the ground ancho, 1 clove garlic, ½ teaspoon salt, ½ teaspoon pepper, and the cubed beef. Marinate under refrigeration for at least 2 hours. This can be done overnight if desired. Make the chili: In a large stock pot or Dutch oven, heat the canola oil over medium heat. Remove the beef from the marinade; discard the marinade. Add the beef to the hot oil and brown on all sides. Add the remaining 2 cloves garlic and diced onion. Saute until onion is soft, about 5 minutes. Add the ground spices; season with salt and pepper. Saute for 1-2 minutes. Pour in the beer and the tomatoes. Stir in the chocolate and brown sugar. Bring up to a boil and reduce heat to medium low. Cover and simmer for 4-5 hours or until the beef is very tender and beginning to fall apart. Stir occasionally. Season to taste with spices, salt, and pepper. Serve with shredded cheddar and sour cream. *I use grass fed beef. Why? Well, cows are meant to eat grass, not corn. Plus, I would rather have beef from cattle that has not been pumped full of antibiotics. We typically do not eat a lot of beef, so when we do, it makes sense to choose wisely. Below: Whole chilis. To grind them up: remove stem and seeds, tear into small pieces. Place in a coffee grinder and pulse until powdery fine. |
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