Roasted Chickpeas

1 14.5 oz can chickpeas (garbanzo beans), drained and rinsed
1 teaspoon olive oil
¼ teaspoon salt
5 dashes cayenne pepper
1 teaspoon cumin

1) Preheat oven to 425°F.

2) Place chickpeas on baking/cookie sheet. Roast for 10 minutes. Shake the pan. (Do not spill on kitchen floor.) Roast another 10 minutes.

3) In a medium bowl, combine chickpeas, oil, salt, and spices. Stir well to combine.

4) Spread chickpeas back out on baking sheet. Roast between 5 and 15 more minutes, until they're browned and super crunchy. Serve. 

Chocolate Pecan Chess Pie

Ingredients

1/2 (14.1-oz.) package refrigerated piecrusts

1/2 cup butter

2 (1-oz.) unsweetened chocolate baking squares

1 (5-oz.) can evaporated milk (2/3 cup)

2 large eggs

2 teaspoons vanilla extract, divided

1 1/2 cups granulated sugar

3 tablespoons unsweetened cocoa

2 tablespoons all-purpose flour

1/8 teaspoon salt

1 1/2 cups pecan halves and pieces

2/3 cup firmly packed light brown sugar

1 tablespoon light corn syrup

Preparation

1. Preheat oven to 350°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.

2. Microwave butter and chocolate squares in a large microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla.

3. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust.

4. Bake pie at 350° for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack, and cool completely (about 1 hour).

Southern Living

NOVEMBER 201

Lemon Velvet Ice Cream

Just made this for the first time in several years and I had forgotten how good it was.
Very refreshing. No eggs.
Unlike my other ice cream this one is best the day you make it.  It seems to get a little icy the longer it is frozen.

1 tablespoon lemon zest
Juice of 8 lemons
4 cups sugar
1 tablespoon lemon extract
5 cups half and half cream
5 cups heavy whipping cream

Mix all ingredients well and freeze in ice cream freezer.

Favorite Spring Pizza: Shaved Asparagus

Thanks to Smitten Kitchen, I have found my favorite springtime pizza- the shaved asparagus pizza. This lovely, white pizza (no tomato sauce) was a surprising hit even among the male population.

Shaved Asparagus Pizza

1 recipe, simple pizza dough (i use this recipe and make it with half whole wheat flour)
1/2 bundle of asparagus, washed

salt and pepper

ev olive oil

parmesan

fresh mozzarella (i use half pre-shredded and half sliced, fresh mozzarella ball)

optional:

half a lemon

white truffle oil

first, prepare your dough or set it out for its last bit of rising. put your pizza stone in the oven at bake 500 degrees for at least 30 minutes.

secondly, prepare the asparagus: take a vegetable peeler and shave the asparagus stalk from end to end. you can hold onto the tough stem of the asparagus and use it as a handle, then start the "shaving" about an inch up from the base. you don't have to shave perfect long strips, its okay if they break into smaller strips. but go for "ribbons" of the asparagus. continue shaving the stalk until it is too thin to continue. i use about 1/2 a bundle of asparagus for one small-medium sized pizza. place your asparagus ribbons in a small bowl and toss with about 2 tsp of evoo, then season with salt and pepper. let rest in the bowl.

next, stretch your pizza dough. we make our pizzas on parchment paper and then drop onto the hot pizza stone right as we are ready to bake, that way the pizza doesn't get stuck on the hot stone. some people put cornmeal on the stone then stretch the dough on the hot stone, but that never seems to work for us.

lastly, assemble the pizza. drizzle quick bit of evoo on the stretched dough, use the back of your spoon to spread the evoo around. shave parmesan directly on the dough, until its lightly covered. spread your next layer of cheese: the mozzarella. after the cheese is all added, place your asparagus salad on top of the cheese.

bake for about 10-15 minutes at 500.

when you take the pizza out of the oven, you can sprinkle fresh lemon juice or very lightly drizzle white truffle oil (my favorite option). so good.

enjoy!

Caramelized Shallots

6 tablespoons unsalted butter, I only used 4

2 lbs. fresh shallots, peeled with roots intact

3 tablespoons sugar, Terri uses 1 packet Splenda

3 tablespoons good red wine vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons chopped, fresh flat leaf parsley (optional)

Preheat oven to 400 degrees.

Melt butter on cooktop in cast iron skillet or oven proof skillet.

Add the shallots and sugar, toss to coat.

Cook for 10 minutes stirring shallots until they begin to brown.

Add vinegar, salt and pepper, toss well.

Place skillet in oven and roast for 15 to 30 minutes, until they are tender, depending on size of shallots.

Season to taste and toss with parsley.

Ash and B's Favorite Macaroni and Cheese

Barely Adapted from EzraPoundCake.com

Serves 3 to 4 as a main course

1 1/2 cups (6 ounces) grated extra-sharp cheddar

1 cup (4 ounces) grated Monterey Jack

1/2 cup (2 ounces) grated Gruyere

2 1/2 cups milk

3 tablespoons unsalted butter, plus more for the dish

3 tablespoons all-purpose flour

1 teaspoon ground mustard

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

Dash of cayenne

1/2 pound (8 ounces) elbow macaroni

1. Preheat the oven to 375 degrees. Set a baking rack in the top-third of the oven. Butter a 1 1/2 quart casserole dish (or an 8″-by-8″ baking dish). Set aside.

2. Combine the cheddar, Monterey Jack and Gruyere cheeses in a medium bowl. Transfer 1 cup of cheese to a small bowl; reserve for topping.

3. In a medium saucepan, warm the milk over medium heat.

4. In a Dutch oven or saucepan set over low heat, melt the butter. Add flour immediately; whisk to combine for about 1 minute. Raise the temperature to medium, and slowly whisk in the milk. Bring it to a boil to thicken, whisking the entire time. (You might need to raise the temperature slightly to get things going.)

5. Remove the pan from the heat. Stir in the mustard, salt, pepper, nutmeg, cayenne and the 2 cups of mixed cheeses (from the larger bowl). Set the cheese sauce aside.

6. Fill a large saucepan with water, and bring it to a boil over high heat. Add macaroni. Return the water to a boil, and cook for about 10 minutes. Drain well, and add pasta to the cheese sauce. Stir to combine. Taste, adjust the seasonings, and add hot sauce, if you wish.

7. Transfer the mixture to the prepared baking dish. Top with reserved cheese, and bake in the top-third of the oven for about 25 minutes, until the top is golden brown and bubbly, but the inside is still creamy.

Brown sugar baked bacon

1/2 lb bacon

1/2 cup brown sugar

1 Tablespoon dry mustard

pinch of cayenne

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. In a large plastic zip top bag, combine sugar, mustard, and cayenne. Add bacon and toss to coat. Put bacon on lined baking sheet and bake for about 20 minutes.

Arugula Salad with Lemon-Parmesan Dressing

from Epicurious

1/3 cup of parmesan or pecorino romano cheese

5 Tbsp EVOO

2 Tbsp lemon juice

1 tsp grated lemon peel

baby arugula

halved cherry tomatoes

Blend first 4 ingredients together in processor. Season dressing with salt and pepper.

Red Onion Marmalade & Prosciutto Bruschetta

2 tablespoons olive oil, divided
2 cups thinly sliced red onions
1 1/2 teaspoons golden brown sugar
2 tablespoons balsamic vinegar
Pinch of dried crushed red pepper
sliced or shredded mozzarella or ricotta(we thought a little Parmesan would also be a good addition)
6 to 8 thin slices prosciutto
baguette

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 to 2 minutes more. Season marmalade generously to taste with salt and pepper.

Meanwhile, set oven to low broil. Thinly slice baguette and brush with remaining 1 tablespoon of oil; sprinkle with salt. Spread onion marmalade over the bread, dollop cheese all over the onion layer and top with slices of prosciutto. Broil until caramelized and crusty.

Slow Cooked Beef

Ingredients:
1 whole sirloin or chuck roast
1/4 cup butter
2 whole large onion, sliced thick
3-4 cloves of garlic, peeled
1/2 cup soy sauce
1 cup red wine
1/2 tsp salt
2 cups water

Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.

Set roast on top of the onions. Add all remaining ingredients. Cover pot and cook in 250 oven for 5 to 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.

------------------------------------------------------------------------------------------------

A variation on this recipe is "slow-cooked chicken"

Substitute white wine for the red wine, omit the water, do not cover the dutch oven, and cook for about 3 hours at 275 or 300.

Homemade Vanilla Ice Cream

9 eggs, separated
3/4 teaspoon cream of tartar
3 cups sugar
24 oz. heavy cream
3 13 ounce cans evaporated milk
3 teaspoons vanilla

This makes a large freezer can for old fashioned electric freezer.
Beat egg whites with cream of tartar until very stiff.  Beat in 11/2 cups sugar.  Beat until marshmallowy.  In another bowl whip egg yolks until thick and lemon colored.  Add remaining 11/2 cups sugar.  Beat until sugar is dissolved.
In a separated bowl whip cream.
Combine whipped whites, yolks and cream in VERY large bowl or container.  Add evaporated milk and vanilla.
Pour into freezer can and freeze.
Unlike some ice cream this actually gets better with time.  I usually make it a day or two before serving.

Emeril's Key Lime Pie

• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 4 tablespoons (1/2 stick butter) melted
• 2 (14-ounce) cans condensed milk
• 1 cup key lime or regular lime juice
• 2 whole eggs
• 1 cup sour cream
• 2 tablespoons powdered sugar
• 1 tablespoon lime zest

Directions

Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

I sometimes add the zest to sour cream and then top the pie.

Monkey Muffins

Barely adapted from the Pioneer Woman

Ingredients:

Leftover bread dough, frozen bread dough, or refrigerated biscuit dough - cut into thirds
Cinnamon
Sugar
Butter
Sweetened condensed milk
vanilla

Preheat the oven to 350 degrees. Lightly spray a 12 cup muffin tin with cooking spray. In a shallow bowl, mix cinnamon and sugar together (I used a 4:1 ratio for sugar to cinnamon). Place a pat of butter (about 1/2 tsp) into the bottom of each muffin cup. Sprinkle about 1/2 tsp of cinnamon/sugar mixture into each cup. Roll dough into balls and then into cinnamon/sugar mixture. Place three balls of dough into each muffin cup. Then place another 1/2 tsp of butter onto each cup of dough, and sprinkle with cinnamon/sugar. Bake for 10-12 minutes or until lightly browned and bubbly. While the bread is baking, add 1/4 tsp of vanilla to the condensed milk. Remove from the oven and immediately drizzle with approx. 1 and 1/2 tsp of sweetened condensed milk. Allow the rolls to sit for about 10 minutes to absorb the "icing". Best served warm.

Byron & Ash's Pizzas

B and I cheat a bit and use the bread machine to make our pizza dough, but its quick and easy. We have been experimenting with different toppings and will be posting our favorites on the blog, so that we won't forget them.

Basic Pizza Dough

Ingredients:

1 1/2 cups bread flour

1/2 cup warm water

2 tsp active dry yeast

1 tsp salt

1-2 tsp honey

1 Tbsp EVOO

Add water, EVOO, honey, salt, flour, and yeast (in that order) to the bread machine and select dough or pizza dough cycle.

Caramelized Onion, Fontina, and Prosciutto Pizza

adapted from Food & Wine

Ingredients:

3 Tbsp. EVOO

2-3 large onions, thinly sliced

salt and ground pepper

thyme

fontina cheese, shredded

thin slices of prosciutto

Preheat the oven to 450°. Heat the olive oil in a large skillet. Add the onions and stir to coat with the oil. Cook the onions over medium heat until golden brown, about 15-20 minutes. If the onions dry out, add a few tablespoons of water. Season the onions with salt, pepper, and thyme and transfer to a plate and let cool slightly.

Top the dough with the sauteed onions, fontina and prosciutto (in that order). Bake until golden and crisp.

Oatmeal Pancakes

2 cups of instant or old-fashioned oats

2 1/2 cups buttermilk

Combine the oats and buttermilk and let soak overnight.

Add:

1/2 cup flour *can use whole wheat

2 T. brown sugar

1 tsp. baking soda

1 tsp. baking powder

2 beaten eggs

1/4 cup melted butter

pinch of salt

pinch of cinnamon

Individual Molten Chocolate Cakes

Yield: 4 servings

4 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar

8 tablespoon(s) unsalted butter (1 stick)

2 whole eggs

2 egg yolks

1/3 cup(s) sugar

1/2 teaspoon(s) vanilla extract

1 tablespoon(s) cake flour

Pinch of salt

Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. Fold melted chocolate and butter into the egg mixture. Fold in flour and salt just until combined. Butter and sugar four 6-ounce ramekins, then spoon mixture into ramekins. Bake at 450°F for about 9–10 minutes. The center will be quite soft, but the top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate. Serve with a few raspberries and a dollop of whipped cream.

Shrimp and Sausage Gumbo

1 1/2	pounds small shrimp (51 to 60 count), shelled and deveined, shells reserved
1	cup clam juice (one 8-ounce bottle)
3 1/2	cups ice water
1/2	cup vegetable oil
1/2	cup all-purpose flour
2	medium onions , chopped fine
1	medium red bell pepper , chopped fine
1	medium rib celery , chopped fine
10	ounces frozen okra , thawed (if using fresh okra, trim the caps and slice the pods 1/4-inch thick)
6	medium cloves garlic , minced
1	teaspoon dried thyme
1	teaspoon table salt
1/4	teaspoon cayenne pepper
2	bay leaves
3/4	pound smoked sausage , such as andouille or kielbasa, sliced 1/4 inch thick
1/2	cup minced fresh parsley leaves
4	medium scallions , white and green parts, sliced thin
	Ground black pepper

1. Preheat the oven to 350 degrees F.

2. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

3. While the roux is baking, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.

4. Once the roux is done, carefully remove it from the oven and set over medium-high heat. Add onion, bell pepper, celery, okra, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes (or 10 to 15 minutes if using fresh okra). Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.

5. Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve.

Baked Brie

1 (13-16 oz) whole Brie cheese with rind left on 3 Tbsp strawberry preserves 2 tsp balsamic vinegar 1/2 cup sliced fresh strawberries 1-1/2 Tbsp toasted hazelnuts or sliced toasted almonds Toasted Bread Hearts and Crackers

Method

Preheat oven to 350 degrees F. Place the Brie on a baking sheet or in a shallow baking dish. Bake for about 10 minutes or until the Brie is soft and warm, but not runny. While the Brie is baking, heat the preserves and balsamic vinegar in a small saucepan until thick and bubbly and then remove from the heat.


Remove the Brie from the oven and transfer to a serving dish. Arrange the strawberries on top of the Brie. Drizzle with the heated preserves and sprinkle with the nuts. Serve with crackers or toasted bread hearts.

Optional:

Replace strawberries with fresh blackberries.  Substitute blackberry jam and blackberry balsamic vinegar for strawberry preserves and regular balsamic.

Pork Scaloppine

1 pound pork loin
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
2 Tbsp olive oil, divided
2 Tbsp butter, divided
1 clove garlic chopped, I used roasted
2 Tbsp capers
2 tsp lemon juice
1/2 to 3/4 cup cream

Cut Loin in slices 1/4 inch thick.
Season with salt and pepper.
Melt 1 tbsp butter with 1 tbsp olive oil in hot cast iron skillet.
Brown half of the loin slices with the garlic. 2 minutes max on each side. Remove to platter and repeat with remaining loin in additional butter and oil. Keep warm.
Remove garlic and deglaze hot skillet with lemon juice. Add capers and cream and reduce slightly. Immediately pour of browned loin and serve.
Serves 4

Beef Bourguignon

• 1 Tablespoon Olive Oil
• 8 ounces, weight Bacon, Sliced
• 2-½ pounds Chuck Beef, Cut Into 1" Cubes
• 2 cups Carrots, Cut Into 1" Chunks
• 2 whole Onions, Sliced
• 2 cloves Garlic Chopped, I used roasted garlic
  
• ½ cups Cognac, *optional
  
• 1/2 bottle Pinot Noir Wine
• 2 cups Beef Broth
• 1 Tablespoon Tomato Paste
• 1 Tablespoon Fresh Thyme Leaves
• 4 Tablespoons Softened Unsalted Butter, Divided
• 3 Tablespoons Flour
• 1 pound Frozen Pearl Onions
• 1 pound Fresh Mushrooms, Stems Removed & Caps Thickly Sliced, I used baby bellas
  
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste

Preparation Instructions

Preheat the oven to 250 degrees.
Heat the olive oil in a large heavy pot, such as a dutch oven. Add the bacon and cook over medium heat until lightly browned, about 10 minutes. Using a slotted spoon, remove the bacon to a large plate.
Dry the beef cubes with paper towels and sprinkle generously with some kosher salt and freshly ground pepper. In batches, sear the beef in the pot, for 3 to 5 minutes, turning occasionally to brown on all sides. Remove to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Add the carrots, onions, 1 teaspoon of kosher salt and 1/2 teaspoon freshly ground pepper to the pot; cook for 10 to 15 minutes, until the onions are lightly browned. Add the garlic and cook for an additional minute. *Add the cognac, stand back, and light with a match to burn off the alcohol. Add the beef and bacon back into the pot, along with any accumulated juices. Stir in the wine, beef broth, thyme and tomato paste. Bring to a simmer, cover, and cook in the oven for 2 1/2 hours, or until the meat is very tender.
Remove the pot from the oven and place on the stove. Combine the flour with 2 tablespoons of unsalted butter with a fork. Stir into the stew. Add the frozen onions.
In a separate pan, saute the mushrooms with remaining 2 tablespoons of butter, until lightly browned, about 10 minutes. Add them to the pot.
Bring the stew back up to a boil, reduce the heat, and simmer for 15 minutes, or until it thickens. Season to taste and serve.