German Apple Pancake

This is an easy recipe baked in a pie plate or 8x8 glass pyrex dish.

Serves 2 - 3.

Ingredients

2 eggs
3/8 cup flour
1/4 tsp salt
3/8 cup milk
1/8 cup sugar
1/4 tsp cinnamon
2 TBS butter
1 medium apple, peeled and thinly sliced

Method

Preheat the oven to 400F.  Place the glass dish, (pie plate or 8x8 square glass pyrex dish), in the oven and heat.
Beat the eggs, flour, milk and salt on medium speed for about 1 minute.  In a small bowl, combine the sugar and cinnamon.

Take the baking dish out of the oven and add the butter, moving it around to coat the pan and sides. 
Spread the apple slices in the bottom of the dish.   Pour the batter in the dish.  Sprinkle with the sugar & cinnamon mixture.

Bake at 400F for 20-25 minutes or until golden brown and puffy.

Serve immediately.

Braised Lamb Shanks

Lamb Shank shown on Angel Hair pasta

2  (3/4-pound) lamb shanks, trimmed

1/2 teaspoon salt, divided Click to see savings

1/2 teaspoon freshly ground black pepper, divided Click to see savings

1/4 cup diced onion Click to see savings

1/2 cup diced carrot
lick to see savings

1/2  cup diced celeryClick to see savings

2 garlic cloves, minced

3/4 cup dry red wine Click to see savings

1 (14.5-ounce) can no salt-added petite diced tomatoes, undrained Click to see savings

1 (14-ounce) can less-sodium beef brothClick to see savings

1 tablespoon chopped fresh rosemary

1 teaspoon water

1/2 teaspoon cornstarchClick to see savings

Polenta:

4 cups fat-free, less-sodium chicken broth Click to see savings

1 teaspoon chopped fresh rosemary

1/4 teaspoon freshly ground black pepper Click to see savings

1 cup finely ground yellow cornmeal (quick cooking polenta)

1/4 cup (1 oz) fresh, grated Parmesan cheese

Preparation

1.     Preheat oven to 300°.

2.     To prepare lamb, sprinkle lamb evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large, wide Dutch oven over medium-high heat. Add lamb, and cook for 12 minutes, browning on all sides. Remove lamb from pan.

3.     Add onion, carrot, and celery to pan; sauté 8 minutes or until lightly browned. Add garlic, and sauté 1 minute. Add red wine; bring to a boil. Cook 2 minutes or until most of liquid evaporates. Return lamb to pan; stir in tomatoes, beef broth, and 1 tablespoon of chopped rosemary. Bring to a boil.

4.     Cover Dutch oven; place in oven. Bake at 300° for 2 hours or until lamb is tender. Remove lamb from pan; set aside and keep warm. As the lamb cooks, it will shrink and come off the bone a little. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper to pan; bring to a boil over high heat. Cook until sauce is reduced to about 3 1/2 cups (about 20 minutes), stirring frequently. Combine water and cornstarch in a small bowl, stirring with a fork or whisk. Add cornstarch mixture to pan; cook 30 seconds or until sauce thickens, stirring constantly.

5.     To prepare polenta, bring chicken broth, 1 teaspoon rosemary, and 1/4 teaspoon pepper to a boil in a large saucepan. Gradually add cornmeal, stirring constantly with a whisk. Reduce heat to medium; cook 30 to 40 minutes or until thick, stirring occasionally (every 5 minutes or so). Remove from heat, and stir in cheese. Serve immediately with lamb and sauce.

If you buy the regular coarse - grind polenta, it will take longer to cook.  Stir for about 20-25 minutes, following package directions.
The lamb shanks are also delicious served over cooked rice, or angel hair pasta, or penne.

Chocolate, Cherry & Almond Snack

This is easier than melting chocolate and making bark and just as delicious!


Ingredients

1 cup of semi - sweet dark chocolate (65%) chopped
Or your favorite Vegan chocolate
1 cup of raw almonds (roasted or plain) unsalted
1 cup of dried tart cherries

Mix all three ingredients together and serve as a snack.

You can vary the nut selection, and dried fruit selection to your taste.
Making your own trail mix is easy and you get exactly what you like! 

Maple and Mustard Glazed Salmon

Salmon with the glaze before cooking

This recipe is from Chef Wilhelm Gahabka. Look for center cut salmon pieces that are at least 2" thick) so they won't dry out when baked. 

Serves 2

Ingredients

1 16 oz  Salmon fillet, with skin on

1 TBS maple syrup

2 TBS butter, melted

1 TBS Dijon mustard or grain mustard

1 tsp Apple cider vinegar

1/2 tsp worcestershire sauce

Salt & pepper to taste

1 tsp olive oil

Method 

Preheat the oven to 400F.

Brush the salmon with 1 tsp olive oil, and salt and pepper.

Place the salmon skin side down on a sheet pan. You can line it with parchment paper or foil, or put it directly on the pan for a crispy skin.  The pan is easier to clean if you use foil. Roast for about 8 minutes.

Combine the glaze ingredients in a small bowl.  After the 6 minutes of cooking,  spoon the marinade over the salmon.  Save any remaining marinade to serve with the fish.  Return it to the oven for another 4 – 5 minutes until the salmon is just cooked.  Do not overcook.

** NOTE:  For a simple recipe, follow this method, but sprinkle the salmon with a lemon pepper seasoning before baking.  Depending on the thickness of the salmon, bake for 8-10 minutes. Check after 8. The salmon will continue to cook (carry-over cooking - 15%) after it is removed from the oven. I like the middle pieces instead of the tail pieces (which tend to dry out).  

Greek Almond Cookies

This recipe is from my friend Denise in Sydney Australia.

Amigthalota are traditional Greek almond cookies made into different shapes. 

They are gluten-free and can be made a week ahead. Store in an airtight container.

Ingredients

3 cups of almond meal or flour *

1 cup of white sugar - 1 Tbs.(or reduce to 3/4 Cup)
3 drops of almond extract
3 egg whites, beaten lightly (Extra Large Eggs) or 6 TBS liquid egg white from  the carton 

 For Vegan option, use Bob's Red Mill Egg Replacement and mix according to directions. *
1 cup of sliced almonds

Method

Preheat oven to 325. Combine almond meal and sugar in a large bowl. Beat the egg whites lightly with a mixer or whisk till frothy. Add the almond extract. Add the egg whites to the dry mixture and stir until it forms a firm paste (looks like Marzipan).

Roll level tablespoons of the mixture in the sliced almonds then roll into 2" logs. Press on additional almonds and form into a crescent shape. Place on cookie sheets lined with parchment paper and bake about 13-15 minutes until browned lightly. 

You can also use a small cookie scoop and roll the dough into a ball. Then press each ball in the sliced almond (one side) and place it on the cookie sheet almond side up.  Cool on trays. Suitable to freeze. Do not microwave. 

*Almond flour (you can buy this – it’s almonds already ground up).  One brand is Red Mill available at Whole Foods or Wild Oats. Or, if you have a food processor or blender, you can grind up blanched almonds (whole or slivered).

* Bob's Red Mill Egg Replacer works very well. Mix up enough for 3 egg white equivalent. If you find the mixture is still a bit dry, mix up one more egg equivalent, and add a little till you get the right texture.

It is a good idea to test bake one or two cookies first.  If you find they spread out, then you need to add a little more ground almonds.  The mixture should be fairly firm – not too wet when you roll it. 

Makes 24-25

I used the natural ground almonds and it also works well, but the cookies look nicer when you use the balanced almonds. 

The best cookie sheets are called "Air Bake". Here's a link to them on Amazon, but you can also find them at Target usually. 

Amazon - Air Bake Cookie Sheets

Best Ever Fudgy Brownies

These are the best fudgy brownies you’ll ever have!

Ingredients

5 oz. (10 Tbs). of unsalted butter at room temperature

2 oz. unsweetened chocolate (Bakers works the best)

5 oz. semi-sweet chocolate (Bakers)

1 cup of sugar

2 tsp vanilla extract

Pinch of salt

2 large eggs, at room temperature

1 large egg yolk, at room temperature

3 oz. (2/3 cup) all-purpose flour

Method

Position the oven rack in the middle of the oven.  Preheat to 350F. 

Butter an 8-inch square pan, line the bottom with parchment paper and then butter the parchment paper.   

In a double-boiler over simmering water, melt the butter and the chocolate.  Stir occasionally till smooth.  Remove from heat - cool slightly.  Whisk in the sugar, vanilla & salt.  The mixture will look grainy but this is OK.  Whisk in the eggs and egg yolk, one at a time, stirring each time until blended.  Add the flour, beating until thickened and smooth, 30 to 60 seconds. Use a wooden spoon or whisk.   

Pour into the prepared pan and smooth out.  Bake for 25-27 minutes or until a toothpick inserted in the middle comes out with moist crumbs (not wet batter).  Set the pan on a rack to cool 10 minutes.
Run a knife around the edges and then invert the pan onto a flat surface, and peel off the paper. Flip the baked brownie back onto the rack to cool completely.  Cut into squares and sprinkle with icing sugar.



    

Key Lime Pie

Florida is known for it's Key Lime Pie.  It's available at most restaurants and in the Frozen section of the grocery stores.  We perfected this recipe in Naples in November, 2010.

 Makes 1 - 9" Pie

Crust

1 ½ cup graham cracker crumbs

¼ c.up melted butter

 

Filling

 ¾ c. Key Lime Juice *

1 can (14 oz.) chilled Eagle Brand, sweetened condensed milk 

1 250 ml container of 35% whipping cream, whipped

Note:  adding “Whip it” by Dr. Oetker to the cream beforehand will make a firmer pie.

Method 

Mix the graham cracker crumbs and melted butter together.  Press into a 9” pie place and bake at 350 for about 8 min.  Cool.

Combine the key lime juice with the condensed milk.  Fold the whipped cream into the milk/key lime mixture.

Spread the filling onto the crust and chill for at least 4 hrs.

You can freeze the pie for about 2 hours and cut it frozen.  Cover the pie with tin foil, and put it in a large freezer bag.

Decorate with extra whip cream, grated lime rind and lime slices.

* Key lime juice is available at most grocery stores.  
Nellie & Joe's Key West Lime Juice is one brand I like to use.  Randy's Fish Market Restaurant in Naples FL also sells the juice.  If you can find key limes, usually in a mesh bag, you can make your own juice.

 

Asparagus Five Ways

Steamed Asparagus with toasted pine nuts and fresh lemon

 How to buy asparagus

• Look for asparagus with thick stalks - the thin ones lack taste and can be stringy.
• The tips should be dry and not smell
• The stalks should be smooth not  wrinkled (dried out); some markets stand them up in water.
• Buy organic if you can.

Preparation

• Gently break the bottom 1-2 inches of stalk - there will be a natural spot where it will break.  This gets rid of the tough ends.
• Using a potato peeler, you can shave another 1-2 inches off the bottom outside peeling of the stalks.  They will be tender and have a nice two-tone look to them.  You'll usually see this in good restaurants. 
• Rinse the stalks and put them tip side down in a bowl of water.  If there is any sand/particles in the tips, it will fall to the bottom of the bowl.  Dry the spears in paper towels.
• If you are not using them right away, wrap them in the paper towels and store in the fridge.  Use within a day or two.
• Left over cooked asparagus is great to have on hand to add to salads.
• The secret - do not overcook asparagus.  It will turn a dull green and taste bitter.  Always undercook it - you'll see in the recipes that follow - it takes minutes only.  You'll have sweet, crisp and fresh tasting spears every time.

Steamed Asparagus

1. In a large saute pan, add 1/2 inch of water.  Place the prepared asparagus in a layer in the pan. 
2. On medium-high heat, cook asparagus for a total of 5 minutes - turning them with tongs as they turn bright green on each side. 
3. Remove from heat and season with salt & pepper. 
4. If you want to use them later for a cold salad - put them in ice water to stop the cooking.  Dry them and refrigerate them in a covered dish.
5. You can add toasted pine nuts if you're serving a cold platter or shaved parmesan cheese for an elegant presentation.

Roasted Asparagus

1. Preheat the oven to 375F. 
2. Place the asparagus in a glass baking dish and drizzle with 1 tablespoon of olive oil or less. 
3. Add a clove of garlic that has been peeled and sliced.
4. Add some pepper.
5. Bake for 15-20 minutes - turning once.
6. Remove from the oven and sprinkle with salt. 
7. Squeeze some fresh lemon juice over the spears and serve.

 Sauteed or Grilled Asparagus

1. Heat a large saute pan or grill pan over medium-high heat for a few minutes.  Then add a tablespoon of oil.
2. Add the asparagus and saute - turning with tongs, till the asparagus has browned a bit.  The total cooking time should be 5-8 minutes. 
3. Remove from heat, salt & pepper. 
4. Before serving drizzle with a bit of balsamic vinegar. 
5. If you wanted to barbeque the spears, toss them in oil and then grill them on the barbeque - in a vegetable tray, for a total of 5 minutes over medium direct heat.

Stir Fried Asparagus

1. Chop the asparagus into 2" pieces on a diagonal.
2. Heat a wok or large fry pan.  Add a tablespoon of oil.
3. Add the asparagus and 1/2 tsp of fresh ginger that has been minced.
4. Add one clove of garlic, minced.
5. Cook till bright green stirring often.
6. When done, add 1 tablespoon of soy sauce and 1/4 tsp sesame oil (optional). 

It is proper etiquette to eat asparagus spears with your fingers! 

Spinach Sauteed with Parmesan

When cooking spinach,  for 2 servings, you need about 16 oz (454g) of fresh spinach. It really cooks down as the leaves soften.
You don't need to add water to the pan, as the spinach has enough moisture when it cooks.

2-3 Servings

Ingredients

1 16 oz package of fresh spinach (pre-washed) 
2 TBS olive oil
1 TBS butter or Ghee (clarified butter)
  (you can use garlic butter)
salt & pepper
2 TBS freshly grated parmesan cheese
pinch of nutmeg
1 Tsp fresh lemon juice


Method

Heat a large pot on medium. When hot, add the oil and butter.  Toss the spinach in the pan, stirring occasionally.  Add salt & pepper and nutmeg.  It should take about 5 minutes.

When all the spinach is wilted, remove from the heat and stir in the cheese and lemon juice.  If you have a lemon-flavored olive oil, you can reduce or omit the fresh lemon juice.

Serve as a side dish.
You can also serve a piece of chicken or beef tenderloin on top of the cooked spinach for a nice presentation.

Kebabs in Lime & Cilantro Marinade

Ingredients

2 chicken breast - cut into 2" cubes,
or
8 oz. beef tenderloin cut into 2" cubes
or
10 raw shrimp - peeled and deveined
or
10 scallops

6 bamboo skewers, soaked in water for 1 hour


4 - 6 Tbs of key lime juice or regular lime juice
1/3 cup of olive oil or vegetable oil
1 clove of garlic
1 Tbs fresh cilantro
1/2 tsp cumin
1/2 tsp chili powder
2 tsp sugar
1/2 tsp red pepper flakes
salt & pepper to taste

Method

Put all the ingredients into a food processor and blend till combined.
Marinate chicken or beef for 1/2 hour. 

Thread the meat on the skewers, leaving a small space between each piece.
Grill over medium heat for about 4 minutes per side.  Check for doneness.

If you are using seafood, marinate for 15 minutes.
Grill over medium heat, or broil till done. About 5 minutes total. Turning once.

Key lime juice is available in bottles at most supermarkets.

Pumpkin Pie

This recipe is from my Italian grandmother. It's not too sweet, and has a wonderful spice mix that isn't overpowering. Light and fluffy, always a wonderful Thanksgiving dessert, but great any time of the year.

Pie Crust

Makes enough for one single-crust pie, or 12 tarts. 

Ingredients

1 ¼ cups all-purpose flour, plus more for dusting

1 Tablespoon of sugar

Pinch salt

½ cup unsalted butter, cold and cut into small chunks

2-3 Tablespoons of ice water, plus more if needed

(3 for Denver High Altitude)

Method
Mix the flour, sugar and salt in a bowl.  Add the cubed butter and mix in with a pastry cutter till the pieces are the size of peas.   Add the ice water one tablespoon at a time and mix with a wooden smooth.  Gather into a ball and flatten slightly.  This recipe can be made in a food processor.  Add dry ingredients, then add butter.  Pulse till dough has pea-size crumbs.  Add water starting with 2 Tbs.  Pulse a few more times.  Remove the dough from the bowl, gather into a ball and flatten slightly.

Wrap in plastic and refrigerate for 30 minutes.  Roll out and line a 9” pie plate - glass or metal.

Filling

½ cup sugar

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp ground ginger

Pinch of cloves

2 Eggs

1 can of pure pumpkin (15 oz)

1 can of carnation evaporated milk (12 oz)

  or 1 1/2 cups of half and half cream

Method 

Mix the sugar and spices together in a bowl.  Add the eggs and beat well.  Add the pumpkin and mix.  Gradually add the milk and mix till smooth.

Pour into the pie crust. 

Bake at 425F for 15 minutes and then reduce temperature to 350F.  Bake till filling is set and puffed and crust is golden (30-35 minutes).  Cool.  Serve with whipped cream.

Hummus Dip

This is a recipe from my friend Joanne in Canada.  I always have store-bought hummus in my fridge, so it was nice to whip up a home-made batch.  You can add ingredients like chopped black olives, roasted red peppers or finely chopped grilled artichokes to create your own unique flavors.

Ingredients

1 can of chick peas - drained
1/4 tsp salt
3/4 tsp cumin
2 garlic cloves, minced
3 Tbs tahini - raw
3 Tbs lemon juice
1 Tbs olive oil

Method

Put all the ingredients in a food processor.  Puree till smooth.
Serve with Pita bread wedges or crackers.

Notes

Tahini is made from ground sesame seeds and olive oil.
You can usually find it at the grocery store in the salad dressing aisle.

Here's a link if you'd like to make your own.

http://www.cinnamonspiceandeverythingnice.com/how-to-make-tahini-paste/

Honey Mustard Sauce

Ingredients

1 cup mayonnaise
1/4 cup prepared yellow mustard
1/4 cup Dijon mustard
1/4 cup honey
1 Tbs lemon juice

Method

Mix all the ingredients together in a glass bowl. 
Cover and chill. This sauce will keep about one week.
Use with Crab Cakes or any seafood.