Culinary Cafe

Where Candie Cooks

Archive for August, 2009

Fresh from the Garden Lasagna

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Fresh from the Garden Lasagna

Prep Time: 0

Yield: 6

Fresh from the Garden Lasagna

This is a recipe I found while trying to figure out what to do with the abundance of veggies coming out of my garden.

The key to not having a soggy mess with this recipe is to make sure you let it rest for 20 minutes so the starches can absorb the liquid as it cools a bit.

Ingredients

  • 1 medium zucchini, halved lengthwise and sliced
  • 1/3 cup chopped red onion
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup Parmesan cheese
  • 8 oz baby Portobello mushrooms, sliced
  • 4 cups fresh baby spinach or swiss chard
  • 1/4 cup chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 cup bal

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9 inch baking dish with cooking spray.
  2. In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese, and parmesan cheese. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
  3. Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the noodles. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of noodles. Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture. Sprinkle remaining cheese on the top.
  4. Bake for 35 to 45 minutes in the preheated oven, until noodles, and vegetables are tender. Let stand for 15-20 minutes to set, then slice and serve.
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Bacon Corn Chowder

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Bacon Corn Chowder

Prep Time: 0

Yield: 8

Bacon Corn Chowder

While I was processing around 12 dozen ears of corn from my garden this weekend and I wanted to come up with a recipe that would make that fresh corn sing. My family says that I hit the nail on the head with this dish.

Using fresh corn with all its milky goodness makes a world of difference in this dish. You will have to chase people away from the pan to keep them from eating it all in one sitting.

I have paired it with two solid teas with outstanding flavor that will be able to cut through the richness of this chowder.

Ingredients

  • 1 lb Bacon -- chopped
  • 1 medium onion -- chopped
  • 3 medium potatoes - cubed
  • 3 Tbs Ham soup base
  • 1 can evaporated milk
  • 6 cups fresh corn, sliced from cob with as much corn milk as you save
  • salt & freshly ground black pepper to taste
  • 2 eggs
  • 1 3/4 cup all purpose flour
  • 2 quarts Water

Instructions

  1. Brown bacon in a heavy stockpot.
  2. When the bacon is mostly browned at onion.
  3. Once the onion has begun to be translucent add the potato cubes and water.
  4. Let the bacon, onion and potato mix boil until potatoes become tender.
  5. Add Ham soup base and the fresh corn and simmer while making hand noodles.
  6. Place flour and a pinch of salt in a bowl and add two beaten eggs.
  7. Stir with your hands until you have a lightly stick noodle dough. You may need to add more flour to bring it to the right consistency.
  8. Pinch the dough into small lumps and add to soup.
  9. Stir frequently to distribute noodles for even cooking.
  10. Let soup simmer for 15 minutes, add evaporated milk, season with salt and pepper and serve.
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Classic Sourdough Bread

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Classic Sourdough Bread

Prep Time: 0

Yield: 0

Ingredients

  • 1 cup “fed” sourdough stater
  • 1 1/2 cups warm water
  • 5 to 6 cups Unbleached All-Purpose Flour
  • 1 tablespoon salt
  • 1 tablespoon sugar (optional)
  • Cornmeal to sprinkle on the pans

Instructions

    The Sponge:
  1. Scoop 1 cup of starter into a large ceramic mixing bowl. Add the warm water and 3 cups of the flour. Beat vigorously. Cover this Sponge with plastic wrap and put it aside to work. This period can be very flexible, but allow at least 2 hours, and up to 8 hours. A longer period (at a lower temperature) will result in a more Sour flavor.
    2. The dough:
  2. When the sponge has bubbled and expanded, blend in the salt, sugar (if using) and remaining 2 cups of flour. Mix until the dough comes together then turn it out onto a floured board and knead it for 3 to 4 minutes. Give it a rest while you clean and grease the bowl. Continue kneading for another 3 to 4 minutes, adding extra flour as needed, until dough is smooth and elastic. Add only enough extra flour to keep dough from sticking. Place the dough in the bowl, cover and let it rise until doubled (1 to 2 hours).
    3. Shaping and Baking:
  3. Turn the dough out, knead briefly then divide in 2 halves. Shape halves into 2 loaves, cover and let them rise until doubled (this can take up to 2 hours). Slash the tops and place on a lightly greased, cornmeal sprinkled baking sheet. Bake in a preheated 450F oven for approximately 20 minutes, until golden brown. Sourdough breads sometimes don’t brown well. To promote browning, brush loaves with vegetable oil about 10 minutes before the end of the baking time.
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Apple-Barley Pudding

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Apple-Barley Pudding

Prep Time: 0

Yield: 4

Apple-Barley Pudding

Ingredients

  • 4 tbsp. Pearl barley
  • 1 1/2 lb apples, peeled, cored and sliced
  • 3 tbsp Sugar
  • 3/4 cup heavy cream
  • 1 Tbsp lemon juice

Instructions

  1. Boil the Barley in water and add the apples. Cook until both begin to soften. Drain and blend the mixture in a blender or sieve. Cook the mixture after adding the sugar and lemon and boil again. Allow to cool and then chill, adding the cream on top.
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Beef and Guinness Pie

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Beef and Guinness Pie

Prep Time: 0

Yield: 6

This is a hearty Irish variation on steak and kidney pie. This recipe showcases one of my favorite beers that also accompanies the recipe quite well.

Ingredients

  • 3 tbsp. tomato paste
  • 3 1/2 cups beef stock
  • 4 lbs. beef chuck, cut into 1" cubes
  • 1 1/2 lbs. white mushrooms, cleaned and quartered
  • 1 large yellow onion, peeled and sliced
  • 6 cloves garlic, peeled and chopped
  • 2 tbsp. fresh thyme leaves, chopped
  • 2 cups Guinees stout or any other stout beer
  • 1 1/2 cups flour
  • Salt and freshly ground black pepper
  • 1

Instructions

  1. Preheat oven to 325º. Put tomato paste into a large bowl, add stock, and stir until paste dissolves. Add beef, mushrooms, onions, garlic, thyme, and stout and stir well. Sprinkle flour over beef mixture, season to taste with salt and pepper, and stir well. Transfer to a deep 10 1/2" x 12 1/2" baking dish set on a large baking sheet. Cover dish with foil. Bake sirring occasionally, until meat is very tender, 3 1/2 - 4 hours.
  2. Beat egg and 1 tsp. water together in a small bowl and set aside. Roll puff pastry out on a lightly floured surface to a 1/4" thicknes, 2" wider than baking dish. Remove baking dish from oven and uncover. Drape pastry over dish and brush with egg wash. Return baking dish to oven and bake until pastry is puffed and deep golden brown, about 40 minutes. Garnish with spearming sprigs, if you like.
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Potato and Spring Onion Soup

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Potato and Spring Onion Soup

Prep Time: 0

Yield: 4

Though it may seem French inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet and recalls the vegetable dish called champ - potatoes mashed with greens (often scallions).

Ingredients

  • 2 bunches spring onions (scallions), trimmed
  • 4 tbsp. sunflower or vegetable oil
  • 1 medium yellow onion, peeled and coarsely chopped
  • 3 russet potatoes, peeled and quartered
  • 4 cups chicken stock
  • Salt and freshly ground black pepper

Instructions

  1. 1. Cut scallions in half crosswise, dividing white and green parts. Coarsely chop white parts and set aside. Finely chop green parts and set aside separately.
    2. Heat oil in a medium pot over medium heat. Add onions and chopped white parts of scallions and cook, stirring often with a wooden spoon, until soft, 8-10 minutes. Add potatoes and stock and season to taste with salt and pepper. Increase heat to medium-high and bring just to a boil. Reduce heat to medium-low ans simmer, stirring occasionally, until potatoes are soft, 30-35 minutes.
    3. Allow vegetables and stock to cool slightly; then, working in batches, puree them together in the jar of a blender or the work bowl of a food processor until very smooth. Return puree to pot and cook over medium heat until hot. Adjust seasonings. Garnish soup with reserved scallion greens.
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Sultana Scones

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Sultana Scones

Prep Time: 0

Yield: 0

Use the riches butter you can find both in and on these Sultana scones

Ingredients

  • 6 1/4 cups flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 16 tbsp. (2 sticks) unsalted butter, cut into pieces
  • 3/4 cup sultanas (golden raisins)
  • 1 3/4 cups milk
  • 1 egg

Instructions

  1. Preheat oven to 400º. Line 2 baking sheets with parchment paper and set aside. Whisk flour, sugar, and baking powder together in a large mixing bowl. Using a pastry cutter or 2 table knives, cut butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Stir in sultanas. Add milk and stir until dough just comes together.
  2. Turn dough out unto a lightly floured surface. Dust hands with four and gently knead with the heels of your hands several times until dough forms a rough ball. (Do not over knead dough, or scones will be tough.)
  3. Divide dough into 20 equal pieces, gently shape each into rounds, and arrange on prepared baking sheets 1"-2" apart. Beat egg and 1 tsp. water together in a small bowl. Using a pastry brush, brush tops of dough rounds with egg wash.
  4. Bake scones until golden brown, 30-35 minutes. Set aside to cool on wire racks for 5-10 minutes. Set aside to cool on wire racks for 5-10 minutes.
  5. Serve warm with butter and marmalade or jam.
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Cabbage and Bacon Pie

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Cabbage and Bacon Pie

Prep Time: 0

Yield: 6

In Ireland, the term bacon is used loosely; the meat in this casserole is actually ham.

Ingredients

  • 6 russet potatoes, peeled and quartered
  • 14 tbsp. butter
  • 6 tbsp. flour
  • 5 cups milk
  • 2/3 cup chopped fresh parsley
  • Salt and freshly gound black pepper
  • 1 head savoy cabbage, chopped
  • 1 cup beavy cream
  • 2 scallions, trimmed and finely chopped
  • 1 1/2 lbs. baked ham, diced

Instructions

  1. 1. Preheat oven to 400º. Put potatoes into a medium pot, cover with cold water, and boil over medium-high heat until soft, 30-35 minutes.
    2. Meanwhile, melt 6 tbsp. of the butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 2 minutes. Add milk and cook, stirring often, until sauce thickens, 8-10 minutes. Add parsley and salt and pepper to taste and set aside.
    3. Boil cabbage in a medium pot of boiling salted water over high heat until soft, about 5 minutes. Drain and set aside.
    4. Drain potatoes, return them to pot, and mash until smooth. Stir in cream, the remaining 8 tbsp. butter, scallions, and salt and pepper to taste and set aside.
    5. Scatter ham in bottom of a large baking dish, cover with cabbage, then sauce, then mashed potatoes, in that order, piping potates through a pastry bag fitted with a 1/2" star tip, if you like. Bake until bubbling hot and golden on top, 30-35 minutes.
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Banana Bread

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Banana Bread

Prep Time: 0

Yield: 0

Banana Bread

Ingredients

  • 5 ounces Milk (1/2 cup + 2 Tbsp)
  • 3/4 cup mashed ripe banana
  • 2 1/2 cups bread flour
  • 1/2 cup whole wheat flour
  • 1/2 cup chopped nuts
  • 3 Tbsp packed brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp ground nutmeg
  • 2 Tbsp butter
  • 2 tsp active dry yeast or 1 1/2 fast rise yeast

Instructions

  1. Place all ingredients in bread pan and start machine. Enjoy!
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Buttermilk Battered Vidalia Onion Rings

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Buttermilk Battered Vidalia Onion Rings

Prep Time: 0

Yield: 0

Buttermilk Battered Vidalia Onion Rings

Ingredients

  • 1 1/2 quarts vegetable oil
  • 1 cup corn starch
  • 1 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground white pepper
  • 2 cups buttermilk
  • 4 Vidalia onions (or other sweet onion, such as Maui), cut into 1/4-inch thick slices and separated into rings

Instructions

  1. In a 3-quart pot, preheat 4-inches oil to 375 degrees F.

    In a shallow bowl, combine flours, cayenne, paprika, salt, and white pepper. Pour the buttermilk into another shallow dish.

    Toss the onion rings in the flour mixture and shake off excess flour. Add to buttermilk mixture and make sure the rings are thoroughly coated. With a clean hand, add rings to flour mix again and shake off any excess flour.

    Begin to fry in preheated oil in small batches, 1/4 of total amount at a time. Cook onion rings for about 3 to 5 minutes, turning occasionally with metal tongs or slotted spoon, until crispy and browned. Drain on paper towels and keep in warm place (low oven, about 200 degrees F) until ready to serve. Sprinkle with extra salt, if needed.
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