Chicken Carbonara...

Last night I wanted one of my favorite dinners ~ Chicken Carbonara. If you are not familiar with chicken carbonara it is basically a type of chicken spaghetti; pasta noodles, with chicken and bacon in a delicious parmesan sauce. Does that not sound good or what? I dug out my trusty recipe file and came up with a recipe from an old The Junior League of Charlotte Cookbook. The only things I added to the recipe were peas, mushrooms and onions.

Just a comment about the recipe calling for raw eggs in the sauce ~ you are going to want to mix the egg sauce into the piping hot noodles right after you drain them. This will kill any bacteria. But believe me, it’s the egg that gives this dish a rich taste sensation. Serve with garlic bread and Caesar salad for a delicious meal. Enjoy!

Chicken Carbonara

Ingredients:
2 boneless skinless chicken breasts
~ cooked & cut into bit size pieces
4 slices thick-cut bacon
¼ cup onions, chopped
½ cup sliced mushrooms
12 ounces spaghetti noodles
½ cup parmesan cheese
2 eggs
¼ cup heavy cream
½ teaspoon salt
½ teaspoon pepper
¼ cup white wine
¼ cup chicken broth
1 tablespoon lemon juice
1 cup green peas

In a small bowl mix together parmesan cheese, eggs, heavy cream, salt and pepper. In another bowl mix together wine, chicken broth and lemon juice. Set both aside.

Bring a pot of water to a boil for cooking the noodles.

In a large skillet cook bacon in batches until crispy. Drain on paper towels.

Sauté the mushrooms and onions in the bacon fat until tender, salt & pepper to taste. Deglaze the pan with wine mixture scraping up any bits on the bottom of the pan. Cook for about 2-3 minutes.

Place noodles in boiling water and cook according to package directions.

While noodles are cooking crumble bacon slices into bits and in a large bowl mix chicken, bacon bits, wine glaze mixture, and parmesan/egg mixture. Drain noodles and shake to get rid of any extra water.

Add peas and egg mixture to piping hot noodles and mix well.

Serves 2

Time of year to experiment...

Fall is a terrific time of year to experiment and cook with different varieties of fruits & vegetables. One such vegetable is a Spaghetti Squash. It has a stringy spaghetti like flesh that can be forked out once cooked. To select a good squash, pick one that’s even in color, heavy for its size, with no soft spots or green. You can store it on the counter for about a month, but once it’s cut, use it within 2 or 3 days. Also, Spaghetti Squash is a great alternative for pasta. Its low-calorie, about 75 calories per 8 ounces (cooked), plus it looks and acts just like spaghetti ~ but crispy!


Spaghetti Squash with a Smoked Chili Pesto

1 large spaghetti squash
~ the average spaghetti squash will yield about five cups.
To cook, pierce the squash a few times (don’t forget this step or you risk a very messy explosion) and bake whole in a moderate oven until completely tender, or microwave on high for about 5 minutes per pound, until the skin can be pierced easily and the squash is collapsing.

Cool for at least 15 minutes, cut in half lengthways and gently scoop out the seeds with a spoon; then using a fork ~ pull the strands away from the skin and place into a bowl.

Stir in the pesto below, or just add butter and salt, or a rich tomato sauce, and top with cheese.

Smoked Chili Pesto
Ingredients:
1 dried smoked chili, such as chipotle
2 tsp. smoked paprika
1 large bunch of fresh basil
¾ cup pine nuts
2 cloves of garlic
½ cup grated fresh Parmesan
½ tsp sea salt, or to taste
6 tablespoons extra virgin olive oil
¼ cup grated fresh Parmesan for topping

If using the dried chili, place it in a small pan with boiling water and simmer for 15-20 minutes, until soft and re-hydrated. Cool, deseed and chop.

Place the remaining pesto ingredients, except olive oil, in a food processor with the chopped chili and process until finely chopped. Add oil with the motor running, until a thick paste results.

Toss the pesto through the spaghetti squash ~ if it seems difficult to distribute, a little splash of boiling water will help.

Spoon the squash into an oven-proof dish, sprinkle with remaining Parmesan, and bake in a 350 degree F pre-heat oven until heated through, about 10-15 minutes.

Serves 4

George’s Firehouse Chili...

How often have you heard a cook say they have the best chili recipe? Chili recipes come in many forms and in many degrees of heat. Over a number of years and many additions & subtractions, I have finally perfected my Firehouse Chili. As you will see, you can make it as spicy and “hot” as you like. But one ingredient that sets this chili from all the rest ~ chocolate. Yes, I use coco powder as one of the ingredients, which gives it smoothness and helps to mellow the spicy without reducing the fire.

With the season changing and the days cooling down, what satisfies the appetite more than a good bowl of chili. Make sure that you let this chili simmer slowly for at least two hours, so all the ingredients can bring their full flavor to the mix. And the aroma will definitely fill your kitchen with a sensational smell. I like to serve this with a wedge of my cornbread.

George’s Firehouse Chili

Ingredients:
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can black beans (with liquid)
1 cup diced onion (1 medium onion)
½ cup diced green chili (2 chilies)
½ cup diced green bell pepper
¼ cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1½ tablespoons Dutch Chocolate Coco
1½ teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
Cook, stirring every 15 minutes, for 2 to 3 hours.

Serves 6

Serve accompanied by any or all of these condiments:
• sour cream
• grated cheddar cheese
• chopped scallions

To spice it up:
One Alarm Chili: add ½ teaspoon more black pepper

Two Alarm Chili: add 1 teaspoon black pepper and a tablespoon cayenne pepper

Three Alarm – All City Fire Chili: add 1 teaspoon black pepper and a tablespoon cayenne pepper & add 5 or 6 sliced jalapeno peppers to the pot

Skillet Cornbread...

Skillet-baked cornbread was a traditional staple at my grandparent’s home when I was growing up. No large family meal was served without it. My grandfather use to say, “If you try to take my cornbread, boy. There will be consequences and repercussions!” I miss his dry-wit and his wonderful stories of ‘his boyhood days’.

This is one of my favorite recipes for skillet cornbread, Southern-style. It's a must with chili, soups, greens (collard & turnip), and other delicious Southern meals. Also, it’s a great cornbread to make for Cornbread Dressing, if you are thinking of making some at Thanksgiving.

Skillet Cornbread

Ingredients:
1 tablespoon vegetable oil
2½ cups yellow cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
½ teaspoon baking soda
1 cup buttermilk
1 cup low-fat milk
2 large eggs
2 to 3 tablespoons melted butter

Preheat oven to 400 degree F. Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.

In a mixing bowl, combine the meal, flour, salt, baking powder and soda.

In another bowl, whisk buttermilk and milk with eggs and melted butter. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.

Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter into the skillet then return to oven. Reduce heat to 350°. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.

Cut into wedges and serve.

Coconut-Cranberry-White Chocolate Macaroons...

The other day, a friend emailed me a list of top foods people either love or hates. Two items on the dislike list that really surprised me were coconut and white chocolate. Well, I am definitely in the group that loves them both. But a better way to enjoy them is in one delicious macaroon. Here is my recipe using coconut and white chocolate together, with a few dried cranberries thrown in for good measure.


Coconut-Cranberry-White Chocolate Macaroons

Ingredients:
1 (14 ounce) package Baker’s Angel Flake® Coconut
3 ounces white chocolate, coarsely chopped
⅔ cup sugar
6 tablespoons flour
¼ teaspoon salt
4 egg whites
½ cup dried cranberries, finely chopped
1 teaspoon almond extract
2 ounces dark chocolate, melted

Preheat oven to 325 degrees F.

Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, chopped cranberries and almond extract; mix well.

Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets. Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.

Dip a portion of each macaroon into the melted chocolate and let them set on a piece of parchment paper. Store is a cool place.

Yield: about 18

Best method for melting chocolate:

Using a double boiler, or if you don't have one, use a bowl over a saucepan, follow these tips.

• Fill bottom of double boiler with water and place on low heat.
• Place chocolate chips or coarsely chopped chocolate in the top of double over hot (not boiling) water and allow it to melt. Do not cover.
• When most of the chocolate is shiny, stir until smooth.
• Remove top of boiler from heat and start using.

These delectable Coconut-Cranberry-White Chocolate Macaroons are delicious with your afternoon coffee or tea and they make an excellent gift for that special friend, who needs a pick-me-up!

Mulled Wine...

Over this past weekend, the fall weather was starting to fill the air with light frost in the morning, warm sunny afternoons and the setting sun bringing long shadows to the tall Georgia pines. The cool evenings were perfect for mulled wine; a classic fall drink and a delicious way to warm up when the temperatures start to drop. This easy recipe I use, takes your favorite red wine to the next level with a blend of common spices that you probably already in your cabinet.

Mulled Wine

Ingredients:
Cinnamon stick
Juice from ½ of a lemon
½ teaspoon Angostura bitters
4 ounces dry red wine
¼ cup sugar

Heat 4 ounces of red wine in kettle, do not boil.

Pour into mug and dissolve ¼ cup of granulated sugar in wine.

Add juice of ½ lemon and ½ teaspoon of bitters.

Stir with 1 cinnamon stick and serve, leaving cinnamon stick in cup or mug. Garnish with a slive of lemon.

Straight from the oven...

Enjoy the taste of fall in an unusual yet tasty muffin adapted from an old Southern Living cookbook recipe. These apple-cheddar muffins are laced with fresh chopped apples and finely grated cheddar cheese that gives them a flavorful kick. Perfect to enjoy with your morning coffee!


Apple-Cheddar Muffins

Ingredients:
1 tablespoon butter
1 large apple, peeled and chopped
½ cup chopped sweet onion
1 tablespoon sugar
2⅓ cups all-purpose baking mix
1½ cups (6 oz.) shredded extra-sharp Cheddar cheese
¼ cup plain yellow cornmeal
¼ teaspoon salt
¾ cup milk
2 large eggs

Preheat oven to 425 degree F.

Melt butter in a small skillet over medium heat. Add apple and next 2 ingredients; sauté 6 minutes or until onion is tender.

Combine baking mix and next 3 ingredients in a large bowl; make a well in center of mixture. Whisk together milk and eggs; add to dry ingredients, stirring just until moistened. Stir apple mixture into batter. Spoon batter into a greased muffin pan, filling two-thirds full.

Bake at 425 degree F for 14 minutes or until golden and a wooden pick inserted in center comes out with a few moist crumbs. Let cool in pan on a wire rack 5 minutes. Gently run a knife around edges of muffins to loosen. Remove muffins from pan to wire rack, and let cool 10 minutes.

Serve warm.

Chicken with 40 cloves...

The 40 cloves chicken is a classic French thing I read about in Bon Appetite some years ago. I had a lot of garlic that needed to be used and a whole chicken in the freezer taking up a lot of space. So, I said “what the heck” ~ peeled those 40 or so garlic cloves and throw them in the pot with the chicken and some white wine and a little bit of chicken stock.
I quartered two lemons, added some sprigs of thyme and seasoned with plenty of salt and pepper; then closed the lid and popped it in hot oven........ The finished result was plenty of flavorful stock ... the cloves are deliciously caramelized... and the chicken juicy & tender.

Roasted Chicken with 40 Cloves of Garlic, Thyme and Lemon

Ingredients:
1 whole chicken, cut into 8 pieces
2 tablespoons olive oil
½ cup dry white wine
½ cup chicken stock
10 sprigs fresh thyme
40 peeled cloves garlic
2 lemons, quartered
Salt and pepper

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add wine & chicken stock, thyme, garlic cloves and quartered lemons.

Cover and bake for 1½ hours. Remove chicken from the oven, let rest for 5 to 10 minutes and serve.

This is a great entrée for a Saturday evening, when you have been out & about apple picking, antiquing or just sitting out in your garden enjoying an early fall afternoon. I usually serve this with roasted vegetables and wild, so the flavorful juices can be ladled around the plate. Bon Appetite and have a wonderful weekend.

What’s for dinner tonight?

It’s always a challenge to come up with what to have for dinner night after night. I go through stages of what I like and dislike. Right now, for example, I love grilled steak and light simple fare. But with the cold nights and shorter day, one does not want to be outside grilling. So I need to come up with meals that are simple, fast, nutritious and hearty.

The recipe below is one I have made on several occasions and it can be made in advance. So, when I get home dinner is just minutes away from the table. Whatever I don't eat is another meal for another day.

Enjoy, and remember that the secret to good meatballs is top-quality ingredients, from the meat to the garlic, cheeses and herbs. If you like spicy foods just add more chili flakes.

Spaghetti and Meatballs with meat sauce

Ingredients:
For the meatballs
1 pound lean ground pork
1 pound lean ground beef
3 garlic cloves crushed and chopped finely
½ cup chopped Italian parsley
½ cup chopped basil and sage
⅔ cup bread crumbs
½ cup parmesan
½ cup ricotta
Zest of one lemon
One whole egg
1 teaspoon chili flakes
Salt
⅓ cup of olive oil

In a large bowl combine all the ingredients and add a touch of salt. Mix together and let rest in the fridge for up to one hour.

When ready to go, preheat oven to 375 degree F. Roll 2 tablespoon of mixture into balls. Heat olive oil in a large skillet and over med high heat. Add balls and brown on both sides. Transfer to the oven and cook for 5 to 10 minutes. Hold until ready to serve.
________
For the meat sauce
½ cup of olive oil
½ pound lean ground pork
½ pound lean ground veal
¼ teaspoon White pepper
½ teaspoon Salt
1 medium carrot peeled and diced
1 celery stalk diced
½ white onion diced
2 garlic cloves crushed and chopped
¼ cup of white wine
4½ cups chicken stock
¼ cup of tomato paste
One can of peeled plum tomatoes
¼ cup of sage leaves finely chopped
¼ cup of basil leaves finely chopped
1 lb of spaghetti (whole wheat if you prefer) cooked al dente
¼ cup of grated Parmesan
¼ cup of pancetta diced

In a large heavy pot heat half of the olive oil over a med high flame. Add the pork and the veal, season with white pepper and salt. Cook until browned, using a wooden spoon to break up the lumps. Remove from the heat and drain all fat through sieve. Reserve meat and discard the fat. Place the same pot over a medium high flame once again; you do not have to clean it as there is a lot of flavor still in there. Put 1 tablespoon of olive oil in and place the carrot, celery, onion, pancetta and garlic and cook for 3-4 minutes. Add the cooked meat, wine, chicken stock, tomato paste, canned tomatoes and herbs and simmer for one hour.

When ready to serve take warm pasta in a large pan add sauce and toss over a low flame with the parmesan. Place on a large plate put the warm meatballs on top, add some more basil, more cheese if you wish and drizzle with a touch of olive oil.

Rarebit or Rabbit…

The origin of this dish is generally understood to be Welsh. It is thought by many to be "Welsh rabbit, that is, a rabbit prepared in the Welsh fashion." It is not a rabbit, but sharp cheddar cheese, melted to a certain degree. The idea is that melted cheese on toast is what a Welsh rabbit hunter had to eat when he comes home empty-handed.

Welsh Rabbit is one of those things that I could eat over and over again and still come back for more. What could be a better supper than this? Extra mature cheddar – like Double Gloucester or Lancashire - a dollop of mustard, either grainy for a speckled look or Colman's for its fiery character, and a lovely dark ale that has been brewed to its rich, yeasty flavor, all melted together and grilled on a proper slice of crusty bread. Serve with a simple salad of mixed greens, cherry tomatoes, thinly-sliced shallots and a mild berry vinaigrette. Enjoy!


Welsh Rabbit

Ingredients:
3 tablespoons butter
12 ounces sharp cheddar cheese, shredded
½ cup ale (I like Sierra Nevada Stout), at room temperature
1½ tablespoon grainy mustard
1 teaspoon Worcestershire sauce
⅛ teaspoon cayenne pepper

Melt butter in a heavy saucepan over low heat. Whisk in cheese a small handful at a time, melting completely before adding next handful, and whisk in a bit of beer as needed to keep the mixture liquid. Add additional beer in small increments until mixture is about the consistency of a thick sauce or gravy. Whisk in remaining ingredients.

Pour over crusty dense bread and grill under a low broiler until just seared.

Serves 4

Note: Depending on the cheese and your preferred consistency, you may use more or less beer.

An uncomplicated dessert…

I am a firm believer that desserts do not have to be complicated to taste sensational. This is a simple and unique dessert which takes seconds to prepare and only minutes to cook, but the results are rich and delicious.

You can play around with the spices, if you like. I have at times used cinnamon or ginger; which also works well. Enjoy!

Spiced Baked Apricots

Ingredients:
2 cups dried apricots
1 teaspoon of cardamom
1 star anise
1 vanilla pod
2 tablespoons of brown sugar
⅔ cups of water

Split the vanilla pod lengthways to ensure all the flavor can come out while cooking. Place all the ingredients into a small sauce pan. Bring to a low simmer for 8 to 10 minutes stirring occasionally

To serve remove the vanilla pod and I like to garnish with the star anise.

Serves 2

You can serve this dessert alone or served with a scoop of plain Greek yogurt or vanilla bean ice cream.

Eggs Benedict...

It's a classic brunch dish, so I figured I might as well make it for my weekend guest. The bulk of making Eggs Benedict is simple ~ toasting English muffins, browning Canadian bacon, and making a hollandaise in a blender or a food processor.

The more difficult task ~ or maybe just the nerve wreaking part ~ is poaching eggs.

If you have never poached an egg before, I suggest adding vinegar to the boiling water (the ratio is 2 cups vinegar for 16 cups of water). ~ vinegar helps the eggs "form into perfect spheres." First, you cracked your first egg into a ramekin, and then quickly dropped it into the boiling water. The egg white streaked slightly in the water, but for the most part stayed together. After three minutes, you removed the egg from the water and placed it on a paper towel-lined plate. You can poach several eggs at a time in the same pot; if you feel brave enough and want to move this process along.

The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres, and making the hollandaise in a blender whips the sauce into a smooth, emulsified state, so it isn't as likely to separate as the version made by hand with a whisk.

I served my Eggs Benedict with some roasted new potatoes, fresh roasted coffee and spicy Bloody Mary’s; alone with my Pains au Chocolat I posted last week. My recipe for Bloody Mary’s follows the recipe for Eggs Benedict.

Classic Eggs Benedict

Ingredients:
2 cups distilled white vinegar
2½ teaspoons kosher salt, plus more to taste
1 tablespoon vegetable oil
8 slices Canadian bacon
3 egg yolks
1 tablespoon plus 1 teaspoon fresh lemon juice
¼ teaspoon Tabasco® sauce
8 tablespoons unsalted butter, melted
8 eggs, cracked into separate small bowls
4 English muffins, pulled apart by hand and toasted
Paprika or cayenne, for garnish

Bring 16 cups water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 teaspoons salt, lower heat to medium, and bring to a simmer.

Heat oil in a 12" skillet over medium-high heat; add bacon; cook, turning once, until lightly browned, about 3 minutes. Remove skillet from heat.
Combine yolks, lemon juice, 4 teaspoons warm water, Tabasco, and remaining salt in a blender; turn to medium speed and slowly drizzle in butter to make the hollandaise. Transfer to a bowl; set aside, covered.

Swirl simmering water with a spoon to create a whirlpool. Carefully slide each egg into water; poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate. Divide muffin halves between 4 plates; top each half with 1 slice of bacon and 1 egg. Spoon 2–3 tablespoons sauce over each egg. Sprinkle with paprika or cayenne.


Serves 4


_______________

Bloody Mary

Ingredients:
6 cups tomato juice
3 tablespoons prepared horseradish
1 tablespoon Tabasco® sauce
¼ cup Worcestershire sauce
¾ cup fresh lemon juice
¼ teaspoon freshly ground black pepper
⅛ teaspoon celery salt
1½ cups vodka

For garnish, you can use fresh cut Celery, Cucumber Sticks, Lemon or Tomato slice

In a large glass pitcher, combine all ingredients and blend well.
Serve over ice and with a garnish.

8 to 10 servings

Never fear artichokes...

I’m always thinking about the next side dish or the next combination of flavors I can put on a classic recipe. Over the weekend, I fixed Stuffed Artichokes, which are one of my all-time favorites.

Now, if you have never cooked an artichoke before… never fear! They may look intimidating, but this scrumptious and easy recipe will have you cooking stuffed artichokes for your next meal!!!

Get ready for another tasty addition to your recipe catalog… because you will be completely satisfied…. and ready for more, more… artichokes in your life!


Stuffed Artichokes

Ingredients
Juice of 1 lemon
4 fresh globe artichokes
¾ cup day old stale bread, crust removed
2 tablespoon capers
2 cloves garlic, peeled
1 tablespoon parsley
¼ cup fresh grated Parmesan
1 egg yolk
1 tablespoon olive oil
½ cup dry white wine
Freshly ground salt and pepper

Fill a large bowl with cold water and add the lemon juice. As you prepare each artichoke, drop it into the bowl to prevent it discoloring.

First, cut the stalk at the base of the globe so that it will easily stand. Carefully open the leaves of the artichoke apart at the top to expose the choke. With a small sharp knife run the blade round the edge of the choke. Take a dessertspoon and scoop out the fibrous middle, leaving the pale-green heart of the artichoke. Immediately place in the bowl of water and prepare the other artichokes.

Place the bread in the food processor. As it turns to crumbs, add the garlic and capers. Combine for 30 seconds, add the egg, parsley and Parmesan and immediately switch the motor off. The mixture should be nicely combined. Season with salt and pepper.

Remove the artichokes from the water and spoon the breadcrumb mixture into the centre of the artichokes. Press the mixture down with the back of the spoon.

Preheat the oven to 350 degree F.

Heat the olive oil in a deep roasting tin or casserole that has a tight-fitting lid. Place the artichokes base side down in the pan and cook for 2 minutes. Add the wine and sufficient water to cover the base of the artichokes by 2½ inches (or about half). Bring the liquid to the boil. Cover and transfer to the oven and braise for 30-40 minutes.

To test the artichokes, gently pull on a leaf near the base of the choke. If it is cooked it will come away easily. Allow the artichokes to stand for 5 minutes and then transfer to four warm serving dishes and serve immediately.

Serves 4

A symphony of flavor....

Here’s a richly spiced, eye-opening soup which launches the taste buds into the main course, or makes a meal in itself with bread and cheese. The lime at the end is optional: you may wish to sharpen it if your pumpkins or apples are especially sweet. The dollop of crème fraiche is mandatory to conduct the symphony of flavor.

Spiced Pumpkin and Apple Soup

Ingredients:
2 tablespoons butter
1 large onion, chopped
3 garlic cloves, chopped
1 walnut-sized piece of fresh ginger, chopped
3 whole star anise
½ whole nutmeg, grated
1 tablespoon coriander seeds, crushed
2 teaspoons salt, or to your taste
freshly ground black pepper
8 cups pumpkin, peeled and chopped
2 cooking apple, peeled, cored and chopped
6 cups vegetable stock
juice of one lime (optional)

To serve:
Crème Fraiche
Sprig of fresh parsley
Grated apple
Slice of lime

Melt the butter in a lidded pan and soften the onion, garlic and ginger with the salt and spices over a low flame. When the onions are translucent, add the pumpkin and apple. Cover and sweat for 15 minutes, stirring now and then. Pour in the stock, bring to the boil, lower the heat and simmer for 20 minutes.

Remove the star anise (it should have floated to the top), and puree the soup. Taste and sharpen with the lime juice if desired. Serve each bowl with a dollop of crème fraiche, a sprinkling of chopped parsley, and a few croutons on top.

Serves 4-6
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Crème Fraiche

Ingredients:
2 cups pasteurized heavy cream (whipping cream)
2 tablespoons cultured buttermilk

Bring the cream to 110 degree F in a medium saucepan. Remove the pan from the heat and stir the butter milk into the hot cream.
Transfer the cream mixture to a glass bowl and cover it with plastic wrap and a clean kitchen towel. Allow the crème fraiche to culture for 18 to 36 hours at room temperature. It is ready when it has a rich, slightly sour taste and has slightly thickened in consistency. Refrigerate the finished crème fraiche. and use it within one week.

This homemade crème fraiche recipe makes 2 cups.

Chocolate Bread Pudding, an old family classic...

With fall upon us and getting ready for a busy Holiday season, here is a comforting dessert to offer at any of your up coming dinners. An old family classic passed down to me by some very good and loving cooks. – Enjoy!

Chocolate Bread Pudding with Whiskey Sauce

Ingredients:
Chocolate Bread Pudding
4 to 6 day-old croissants cut into ½-inch pieces
4 cups milk, divided
6 tablespoons sugar
½ cups cocoa powder
5 eggs, separated
2 tablespoons vanilla

Whiskey Sauce
½ cup sugar
¼ cup cream
¼ cup butter
¼ cup bourbon or to taste

Directions:
Preheat oven to 325 degrees F.

Prep a 1½ quart baking dish with Pam nonstick spray.

In a large bowl place croissant pieces and cover with 3 cups milk. Allow to soak for 10 minutes.

In a mixing bowl, combine sugar and cocoa powder. Beat in eggs until smooth and creamy. Add remaining milk, vanilla and pinch of salt. Stir to blend well. Combine cocoa mix and soaked croissants; toss well to completely blend. Pour into prepare baking dish and bake for 35 to 50 minutes. Test with a knife inserted at the center, it should come out clean.

To make sauce: In a saucepan over medium heat, cook sugar, cream and butter until melted and sugar dissolved. Remove from heat and stir in whiskey to taste. Sauce will be thin but flavorful.
Serve pudding warm with Whiskey Sauce on the side in a sauce bowl with ladle.
Servings: Eight (8)

Note: You can make individual puddings by dividing the mixture into eight 6-ounce ramekins, as illustrated in the picture above.

p.s. - day old hala bread can be used in place of croissants.

Pasta Primavera, a light healthy dinner...

Last night I was in the mood for something light. So, I thought of Pasta Primavera. The word primavera refers to being served fresh vegetables; it is from the Italian (alla) primavera, or (in the) spring (style). Pasta primavera is almost always a simple-to-prepare dish using the fresh vegetables of the season. In spring you might make it with asparagus and peas, later in the summer with tomatoes and zucchini. Sometimes I use a cream sauce, sometimes a marinara sauce, and sometimes, just with some olive oil and shaved Parmesan. The following recipe is how I like to prepare Pasta Primavera ~ I use whatever vegetables & pasta I have on hand; with just a little olive oil as sauce.

Pasta Primavera

Ingredients:
½ pound Penne pasta
4 cups of mixed vegetables, for example:
1 carrot, peeled and cut into 2 x ½ -inch strips
1 medium zucchini, sliced into ¼ -inch slices
½ small bunch broccoli, sliced into ¼ -inch florets
½ red onion, sliced into ¼ -inch slices
½ bell pepper, any color, cut into thin strips
3 Tbsp olive oil
Salt and pepper
½ teaspoon Italian seasoning or herbes de Provence
A sprinkling of garlic salt
¼ cup of spaghetti, marinara, or tomato sauce
1 pint of cherry tomatoes, halved
Grated Parmesan for garnish

Bring a large pot of salted water to a boil (for your pasta).

Heat oil in a large skillet on medium high heat. Add the vegetables, stir to coat with oil. Cook for about 10 minutes, stirring only occasionally, until vegetables are just cooked. Turn off heat, but let pan stay on the burner.

While you are cooking the vegetables, add the dry pasta to the boiling water and follow the cooking instructions for the pasta. You want to time it so that the pasta is done soon after the vegetables.

Add a ¼ cup of the spaghetti, marinara, or tomato sauce to the vegetables, along with ¼ cup of water to thin the sauce. If you are using a prepared spaghetti or marinara sauce, you don't need to add much seasoning, just a ½ teaspoon of Italian seasoning or herbes de Provence, a few sprinkles of garlic salt, and salt and pepper to taste. If you are using a plain tomato sauce, you might want to start out cooking the vegetables by cooking a minced clove of garlic first, and then adding the vegetables, and then add a bit more of the seasoning (to taste). Spaghetti and marinara sauce are already seasoned. Once the pasta is ready - cooked but still a bit firm, or al dente - drain the pasta and put it directly into the skillet with the vegetables. Adjust seasoning. Add more sauce if needed. Gently mix in the cherry tomatoes.

Serve with some freshly grated Parmesan, if you like. A little bit of chopped fresh basil would go nicely with this as well.

Serves 4

Cranberry-Apple Pie, a touch of color and tartness…

Who can resist a freshly baked pie? Earlier this week I made a pie that combines two classic autumn flavors: cranberries and apples. This is a delicious twist to the traditional apple pie! The touch of color and tartness sets this pie apart from the classic apple pie standby.

The end result is a wonderful dessert worthy of any friends and family get together. Enjoy!

Cranberry-Apple Pie

Ingredients:
Basic Pie Crust - below

Filling:
6 large Golden Delicious apples, cored, peeled and cut slices
1 cup whole cranberries, fresh or frozen
1½ tablespoons orange zest
1¼ cup sugar
3 tablespoons all-purpose flour
⅛ teaspoon salt
1 egg, beaten
1 tablespoon milk

Directions:
Preheat oven to 400 degrees F.
With prepared dough, line a 9-inch pie pan with one round and refrigerate both pan and second round until ready to fill.

In a large bowl, combine the apple slices, cranberries, orange zest, sugar, flour and salt; toss until well mixed. In a small bowl, beat egg and milk together to use as a wash for the crust.

Remove the crust from refrigerator and fill with filling. Brush the edges with the egg wash and cover with the second round, lightly pressing the edges together. Trim any overhang and crumb decoratively to seal. Brush the top crust with egg wash, avoiding the decorative edge (it tends to brown more quickly).

Make 3 slashes in the top to vent. Place pie pan on the middle shelve of the preheated oven and place a large baking sheet on the bottom serve to catch any drippings.

Bake for 1 hour, or until crust is golden brown. Cover pie with a loose piece of foil the last 10 to 15 minutes to avoid over browning. Cool pie on a wire rack for 25minutes before cutting.
Serve warm.

Makes 1 nine-inch pie

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Basic Pie Crust

Ingredients:
2¼ cups all-purpose flour
1 teaspoon salt
⅔ cup very cold unsalted butter, cut up
4½ tablespoons ice water

Directions
In a bowl combine the flour and salt. Add the butter or shortening and work it through with your hands until the mixture resembles coarse crumbs.

Using the tines of a fork, stir in the water 1 tablespoon at a time and work it in with your hands just until you have a smooth ball of dough. (Don't over-handle the dough.) Wrap in plastic and refrigerate for 20 minutes.

Remove the dough from the refrigerator, and place on a floured surface. If you're making 2 crusts, cut the dough in half and put the second half back in the refrigerator.

For each crust, roll out the dough on a floured surface into a circle about 14 inches in diameter and ⅛- inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a 9-inch pie pan. Crimp the edges, or pinch in a decorative border. Fill and bake as directed in the recipe.

Goat Cheese & other good things…

On a recent trip to my favorite local cheese shop, the staff mentioned some great goat cheese that had just come in. So with this being one of my favorite cheeses, I bought a couple of different types and used them in several ways, including snacking with crackers with a good glass of wine.
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Midnight Moon™
Aged six months or more, this pale, ivory cheese is firm, dense and smooth with the slight graininess of a long-aged cheese. The flavor is nutty and brown-buttery, with prominent caramel notes.

Bûcheron
An ivory-colored pâte surrounded by a bloomy white rind. Soft, but semi-firm in texture, this cheese when young provides a somewhat mild flavor that becomes sharper as it matures. As it ages, its texture becomes drier: the mouthfeel of the center is dense and claylike, with the crumb dissolving on the tongue, while the section near the rind is almost creamy and can be gooey at room temperature. It is a good cheese for salads or for snacking with hearty grained breads, crackers and grapes.

Rivers Edge St. Olga™
Made from raw milk and aged for two months or more. Saint Olga is washed in brine using Siletz Brewery's Oatmeal Cream Stout, resulting in the distinctive flavor and aroma and beautiful color of its rind. An excellent cheese for eating alone or cooking, Saint Olga has a complex flavor and a character all its own.

Black Pig Jamon iBerio™
A hard cheese from Extremadura, in Western Spain. It is a round cheese that has a semi-hard rind. The traditional presentation of the cheese is to cover it in paprika or oil, giving it a reddish hue and spicy flavor. The cheese itself is semi-hard, with small holes throughout the wheel. Inside it is waxy yellow or dark ochre in color.
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One of my favorite ways to enjoy goat cheese is with a good, fresh pear, so I have been eagerly scouting the markets, hoping to find that perfect piece of complementary fruit. While it may be a great time of year for pears my neighborhood supermarkets pears have been a little on the hard side recently—they may look great in the produce display, but are often just a little too firm to eat right away. But with a little help like roasting them in the oven is an easy way to soften them and bring out additional flavor as well.

For a quick one-dish meal at home, I combined some crumbled goat cheese with roasted pears, walnuts, a couple of handfuls of greens and penne pasta. This is wonderful served warm, or as a cold salad the next day. Enjoy!

Penne with Roasted Pear, Goat Cheese and Walnuts

Ingredients:
8 oz. pasta, such as penne
2 Bosc pears, ripe but firm (firmer varieties of pears work best)
1 tablespoon plus 3½ tablespoons extra virgin olive oil
1½ tablespoons balsamic vinegar
Juice of half a lemon
½ cup baby arugula
½ cup baby spinach
¼ cup chopped walnuts
¼ cup crumbled goat cheese
Pinch of sea salt

Directions:
Preheat oven to 425° F. Slice the pear into thin wedges, leaving the skin on and removing the center core. Toss with one tablespoon of olive oil, coating lightly, then place in baking dish and roast in oven for 10 minutes. Remove from oven, stir again, and return to oven for an additional 5 minutes. Allow to cool, then cut into smaller bite sized pieces.

Mix together the remaining 3½ tablespoons of olive oil with the balsamic vinegar and lemon juice. Cook penne according to package directions. Drain pasta and mix in the olive oil-vinegar-lemon juice mixture, then mix in the chopped pears, arugula and baby spinach. If desired, add a little sea salt to taste. Divide among plates and top with crumbled goat cheese and chopped walnut pieces.

Serves 4-6

Option: Skip the pasta and just serve with extra greens as a salad.

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Another favorite way to include goat cheese in a dish is topping a homemade pizza with it. Goat Cheese adds a distinct flavor and gives a unique taste like no other cheese. Here is a pizza I made up, because I had all the ingredients on hand.

Goat Cheese Sweet Leeks Pizza

Ingredients:
2 tablespoon butter
1 medium bunch leeks, course chopped
1 tablespoon thyme
Salt and Pepper, to taste
1 store bought pizza crust
8 ounces of goat cheese
1 cup walnuts, course chopped
extra virgin olive oil

Directions:
In a large sauce pan with 2 tablespoons of butter, gently sautéed some sweat leeks with thyme, salt and pepper. Spread the leeks mixture over pizza dough punched out to a round or square. Sprinkled goat cheese and walnuts over the leeks; then drizzle olive oil all over the top.

Bake in pre-heated 500° F oven for 10 minutes or until golden brown. The baking time will vary depending on whether you bake on a stone, a screen or in a pan. Be sure that your oven is well pre-heated before putting pizza in.

Serves 4

Pains au Chocolat…

Translated literally as 'chocolate bread', it is made of the same puffed pastry as croissants. But these sweet delectable light, flaky French-style croissant roll are filled with delicious chocolate.

With this easy recipe you can be in Paris in a flash, all you need is some good quality all-butter frozen puff pastry, some excellent dark chocolate bars, and a few pantry items. So if you’ve had a bad day, or when your adult life feels more like your first day at school ~ lost and a little homesick, you can make them and be back "chez maman" (home with mom) in minutes.

Pains au Chocolat

Ingredients:
2 sheets frozen puff pastry (one 17.3-ounce package), thawed
~ each sheet cut into 12 squares
1 large egg beaten to blend with 1 water (for glaze)
8 bars 3.5-ounce bittersweet or milk chocolate
~ each cut into six 2x¾ -inch pieces
Sugar

Line a baking sheet with parchment paper.
Brush top of each puff pastry square with egg glaze. Place 2 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.

Preheat oven to 400°F.
Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes.

Serve warm or at room temperature.

Makes 12



Note: Pains au Chocolat can be made 1 day ahead before baking. Just cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.