Wednesday, August 15, 2012

Ina Garten's Plum Crunch Done Apple


OK, I will admit it I really like most of Ina Garten's recipes and I really like the way she present. A number of weeks ago she was doing this amazing Lemon/Garlic Roasted chicken (which is to die for) and the dessert was a Plum Crunch. I don't have access to fresh Italian plums but I have always like Apple Crisp so why not try it with apples. It is a bit over the top for sugar, so those with sugar issue, I would cut it in half and use Splenda.
Oven at 375F 9x13 pan spayed with PAM
Plum Crunch
Filling:
3 # Italian prune plums, pitted and qrtd 
1 1/2 C. Lgt Brown sugar
1/4 C. unbleached flour
6 Tbsp. cre'me de Cassis liqueur  
Mix well and pour into the prepared baking dish.

Topping:  
1 1/2 C. unbleached flour
3/4 C. granulated sugar
3/4 C. light brown sugar
1/2 tsp. Kosher salt
1 C. Old fashion rolled oats
1/2 C. walnuts, chopped
1/2 # (2 sticks) butter, cubed 

Put the mixture in either a stand mixer bowl with a paddle attachment or as I did my food processor. Process until the butter is pea sized. Spread over the fruit evenly. Bake for 40-45 minutes.

For the apple version I used:
7-8 good size but not large apples, pared, cored and sliced
the brown sugar and flour is the same
I changed the liqueur to Grand Marnier
Added:
1/2 tsp real vanilla extract
1/2 tsp. Penzey's Vietnamese Cinnamon
1/4 tsp. freshly grated nutmeg

I could see where this might be adapted to gluten free if there was a substitute for the flour in the topping. Corn starch could be used in the filling part for the flour.

Very good warm with some Breyer's Ice-Cream

Thank you, Ina!!!!!!!

                                 

Chili and Cheese Dip

I used to make this years ago for parties at work. It went over really big with my boss at the time, who would scoop up a bunch on a plate, grab some chips and feast for hours coming back for seconds if there was any left. It is super easy and very tasty. I made it for the girls that I quilt with last weekend and our cousins from Omaha were were. Bill loved it and so did the girls. Den had to eat more on the drive home. Kind of mess but not too bad.

Chili and Cheese Dip

2 cans Hormel NO BEANs Chili
1 # package of Mexican Velveeta
Bag of Scoops or other Tortilla chip, Scoops are great because you really get a good deal of the stuff that you are after with each one.

Empty the chili in a microwave safe dish, I used a 10x10 corning ware thing, pray it with a bit of Pam. Cube up the Velveeta and distribute evenly over the top. Cover and Nuke on HIGH for 3 minutes, remove and stir, cover and Nuke for another 3 minutes, remove and stir. The cheese should be pretty well melted and incorporated into the chili at this point, If not then 3 more and stir.
Serve warm with taco chips or Scoops.

This is really good on baked potatoes as well.

Cowboy Caviar


COWBOY CAVIAR


1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can shoepeg corn, drained
1 pint cherry tomatoes, chopped
1 bunch green onions, about 5
1 red bell pepper, chopped
Bag of Scoops or other Tortilla chip you like. Scoops are great because they hold a good deal of what you are after.

Marinade: 3/4 cup cider vinegar, 3/4 cup sugar, 3/4 cup corn oil, (I use canola ) Better made a little ahead. You can cut these to 1/2 cup each and still come out great.

What I made was slightly different and would make a difference in the taste. I added some chopped fresh Cilantro. I love that clean taste.

I changed up like one can of white beans or garbanzo/chick peas in place of a can of pinto. 

 Shoe peg corn is a Green Giant thing, it is more whole kernel than whole kernel.

I seeded and chopped Roma tomatoes. 

I also mixed red and green bell peppers. 

 Ripe olives are good in it as well. 

If you like a bit of heat use a few drops of hot sauce or a bit of Penzey's Forward in it. 

I made mine a day or two ahead and didn't put the tomatoes in until the last minute. I think that I actually added the tomatoes out at the very last minute. Tomatoes can get kind of icky if they set for a while.

Basic recipe was from my friend Cindy. She likes to play with her recipes as well.

Tuesday, August 14, 2012

Slow Cooker Coq au Vin


I have got to try this one. The meat is thawing now.  I love William Sonoma for all of their recipes and wonderful gadgets and things. I have tried Coq au Vin in an electric skillet and was less than happy. This sounds much better and my crock pot should work just fine. I just cant do the prep stuff in it. Will let you know how it goes. It will have to go some to come up to the Barefoot Contess's Lemon Garlic Roasted Chicken though.




Slow-Cooker Coq au Vin

Here, this traditional dish from Burgundy is prepared in a Cuisinart multicooker, which allows you to brown the chicken and then cook it slowly in the same vessel until the meat is exceptionally tender.

Ingredients:

  • 1 bottle (750ml) Pinot Noir
  • 5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1/2 leek (cut lengthwise)
  • 6 oz. thick-cut bacon, cut into 1/2-inch dice
  • 3 1/4 lb. whole chicken legs
  • Kosher salt and freshly ground pepper, to taste
  • 1 lb. small button mushrooms
  • 3/4 lb. shallots, halved
  • 1 Tbs. unsalted butter
  • 3 garlic cloves, minced
  • 2 Tbs. tomato paste
  • 2 Tbs. all-purpose flour
  • 1 3/4 cups chicken broth
  • 3/4 lb. carrots, peeled and cut into 2-inch pieces

Directions:

In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes. Place the parsley sprigs, thyme sprigs and bay leaf against the cut side of the halved leek and tie with kitchen twine. Set aside.

Preheat a Cuisinart multicooker on the brown/sauté setting to 350°F. Add the bacon and cook until crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs. of the fat from the insert. Season the chicken with salt and pepper. Increase the heat to 450°F. Working in batches, brown the chicken, turning once, 8 to 10 minutes per batch. Transfer to a plate.

Discard all but 2 Tbs. of the fat from the insert. Add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer to a bowl.

Melt the butter in the insert. Add the garlic, tomato paste and flour and cook, stirring constantly, for 1 minute. Whisk in the reduced wine and the broth and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots and bouquet garni. Set the multicooker on the slow cook-high setting, cover and cook until the chicken is fork-tender, about 2 hours.

Transfer the chicken to a plate. Skim the fat off the sauce. Set the multicooker on the brown/sauté setting to 400°F. Cook, stirring occasionally, until the sauce is thickened, 6 to 8 minutes. Discard the bouquet garni and adjust the seasonings with salt and pepper. Return the chicken to the insert. Garnish with the chopped parsley and serve immediately. Serves 4 to 6.

Adapted from Canal House Cooking, Vol. 2, by Christopher Hirsheimer & Melissa Hamilton.