Cooking The Amazing

ROASTED BRUSSEL SPROUTS

2012-01-14T16:43:00.000-08:00

Most of us didn't like Brussel Sprouts when we were kids. I was one of them. Now that I am an adult with an improved palate, I love them. Of course, the way Brussel Sprouts are cooked will be the deciding factor in how they will taste. Boiled to the point of being gray and dull will make anyone not like to eat Brussel Sprouts. Like most Veg, roasting brings out a lot of true flavor and adds a caramelized nuttiness that boiling can't touch. Finished with a little fresh Lemon Juice, my Roasted Brussel Sprouts will taste so delicious and add a healthy dish to the plate. If only I had Brussel Sprouts like this when I was a kid. When you are Cooking The Amazing, even your kids will want to eat Roasted Brussel Sprouts.

Here is the recipe.

1 lb. Fresh Brussel Sprouts

3 T Olive Oil

1 t Fine Grain Sea Salt

1 t Fresh Ground Black Pepper

1 T Fresh lemon Juice

1. Preheat your oven to 400 degrees. Wash and dry your fresh Brussel Sprouts and then peel off the outer 2-3 dry leaves to reveal the fresh bright inner leaves.

2. Cut the Brussel Sprouts in half through the stem and toss on the lined Cookie sheet. Sprinkle with the Olive Oil, Sea Salt and Black Pepper and toss with your hands until all sides are covered well. Then turn the Brussel Sprouts cut side down and space about an inch apart. Roast at 400 degrees for 30-40 minutes or until a fork easily can pierce them. Squeeze the Juice from a Fresh Squeezed Lemon over the hot Roasted Brussel sprouts just before serving immeidately.

SOUR CREAM PANCAKES

2012-01-09T20:06:00.000-08:00

When it comes the breakfast, Pancakes are a favorite weekend choice because we usually have more time to linger at the kitchen table and enjoy these fluffy and sweet treats. They are perfect when they are drizzled with hot Maple Syrup and melting Butter or with fresh Berries tossed between the layers of a stack a mile high. Or for a really special breakfast top them with my Banana Pineapple Foster recipe. I use Sour Cream in these Pancakes to make them tender and add a little extra creaminess to the texture. These are very light and fluffy Pancakes that are easy to make and will disappear as fast as they are made when you are Cooking The Amazing!

Here is the recipe.

2-6 T Butter (For The Pan)
1 1/2 c All Purpose Flour
1/4 c Sugar
1 t Corn Starch
1 t Baking Powder
1 t Baking Soda
1 pinch Fine Grain Sea Salt
1 Large Egg
1 c Whole Milk
1/4 c Sour Cream
1/2 t Vanilla Extract
2 T Melted Butter

Makes About 7 Five Inch Pancakes.

1. Use a non stick pan or griddle for best results. Have 2 T of Butter in the cold pan and ready to go.
Don't heat up your pan until just ready to make Pancakes.

2. In a medium bowl whisk together the All Purpose Flour, Sugar, Corn Starch, Baking Soda and Powder and Sea Salt until well blended. Set aside.

3. In another bowl use a fork and break up the Egg and add the Milk, Sour Cream, Vanilla Extract and mix well until Sour Cream lumps are gone.

4. Melt 2 T of Butter in microwave for 25 seconds on high and add to the wet ingredients and mix well.

5. Now heat up your pan or griddle with the Butter in it over medium high heat. Have a spatula ready to flip and a plate to stack the finished Pancakes.

6. Add all of the wet ingredients to the dry ingredients and using a large spoon mix well until no Flour is seen. A few lumps are OK. As soon as the Butter has melted swirl the pan to distribute the Butter all over or use the spatula on your griddle to spread Butter all over cooking surface.

7. Using a ladle or measuring cup pour about a 5 inch round of Batter onto the hot pan and continue to add more rounds of batter. Space about 2-3 inches between Pancakes to allow for room to flip them. Cook until the center starts to bubble and edges are beginning to brown and when you peek under the bottom is well browned. This takes about 2-3 minutes. Flip and cook on the other side checking by peeking for even browning, about 1 to 2 minutes. Stack on a plate and serve immediately or cover with a dish towel to keep warm. Serve with warm Maple Syrup, Butter, and/or fresh Berries or Fruit.

TIP: For the Ultimate Pancakes top them with Banana Pineapple Foster Sauce.

MASHED POTATOES

2012-01-03T22:11:00.000-08:00

Preparing Mashed Potatoes sounds easy enough but how many times have you eaten pasty thick under seasoned Mashed Potatoes? Mashed Potatoes must be the ultimate of American Comfort foods. They go with almost anything and if prepared right are flavorful and silky and often are the star of the meal, outshining the main dish. Topping Mashed Potatoes with Homemade Gravy can only improve on perfection. Mashed Potatoes go perfect with Butter Roasted Chicken and the ultimate classic Meatloaf . The key to a great Mashed Potato is not over mixing and using a ricer or food mill to mash the Potatoes. Lots of Butter and Cream don't hurt either. When you are Cooking The Amazing your Mashed Potatoes will be perfect and delicious every time.

Here is the recipe.

2 1/2 lbs Yukon Gold Potatoes
1 T Fine Grain Sea Salt
Water For Cooking
4 T Cold Butter
1 t Fine Grain Sea Salt
1 t Fresh Ground Black Pepper
1/2 c - 1 c Heavy Cream or Half and Half

1. Get a large pot of cold Water and set aside. As you peel your Potatoes and dice them, place them in the cold Water. Potatoes will be less mealy if you start them in cold Water.

2. Peel and dice your Potatoes into about 2 inch chunks. Place them into the cold Water off heat.

3. Place the pot of cold Water and Potatoes on the stove and bring to a boil on high heat. Once boiling add 1 T Sea Salt to the pot and stir and reduce the heat to a rolling simmer. Simmer for approximately 15-20 minutes or until the Potatoes are tender and easily pierced with a fork. Remove from the heat and allow the Potatoes to set aside in the hot Water while you heat the Cream.

4. Dice 4 T of cold Butter into small cubes and set aside. In a small pot bring the Cream or Half and Half to a gentle simmer and remove from the heat.

5. Drain the Potatoes well and place through a ricer or food mill or use an old fashioned hand Potato masher and mash the Potatoes then place them back into the original pot off heat.

6. Add the cold Butter and 1 t Sea Salt and 1 t Black Pepper and 1/2 c hot Cream and mix with a large spoon gently. Be careful to avoid over mixing or the Mashed Potatoes will be gummy. Lightly mix until just incorporated. Add more hot Cream if needed in small amounts until you get the desired consistency you prefer. Taste and add more Sea Salt or Black Pepper if needed. Serve immediately with Homemade Gravy or a just a pat of Butter.

Serve your Mashed Potatoes with Butter Roasted Chicken for the perfect compliment or the classic Meatloaf.

MEATLOAF

2012-01-03T18:02:00.000-08:00

Meatloaf is one of those easy to prepare but not so easy to make taste so good recipes. It is usually lacks flavor and is dry and dense, to say the least.  We all want easy to prepare recipes that taste Amazing and satisfy everyone in the family. To make this Meatloaf very tasty I've added lots of flavor with savory Thyme, Oregano and sauteed Onions simmered in Worcestershire and traditional Ketchup. A tangy Glaze on top that is lightly sweetened with Brown Sugar tops it, making it even more Amazing. My secret, that I learned after a few dense Meatloafs while I was testing this recipe, is to not pack it in the loaf pan. Meatloaf must be treated gently and it will be light and delicious. None of a good Meatloaf will ever go to waste.  I mean, who can resist a cold Meatloaf sandwich slathered with a little extra Ketchup the next day?   Nobody can when you are Cooking The Amazing!

Here is the recipe.

1 T Olive Oil
1 T Butter
1 1/2 c Onion, Diced Medium
2 Cloves of Garlic, Finely Chopped
1/2 c Ketchup
1/4 c Worcestershire Sauce
3 T   A1 Steak Sauce
3/4 t Fine Grain Sea Salt
1 t Fresh Ground Black Pepper
1 t Cumin
1 1/2 t Dried Thyme
1 t Dried Oregano
1 t Paprika
2 lbs Ground Beef Chuck 80-81% Fat
1/4 lb Ground Mild Italian Sausage
3/4 t Fine Grain Sea Salt
1/2 t Fresh Ground Black Pepper
1/2 c Grated Parmesan Cheese
1 c Crushed Ritz Crackers (20 Crackers)
1/2 c Whole Milk
2 Large Eggs

FOR THE GLAZE:
1 c Ketchup
5 T Dark Brown Sugar
1 T Worcestershire Sauce
1/2 t Fresh Ground Black Pepper

1. Prepare your Meatloaf pan. Use a large loaf pan approximately 8 1/2" x 4 1/2" x 2 3/4" high. Lining the loaf pan with aluminium foil and then make a sling of aluminum foil to lay over the lined part which will help remove your Meatloaf in one piece once cooked. To make a sling tear off about 20 inches of foil and fold it in half long ways and mold it into the prelined pan. Fold the ends down that stick out leaving a handle to use to remove the Meatloaf.  Also, line a rimmed baking sheet with aluminum foil to catch all the fat that cooks out. These steps will save you cleaning up a lot of mess because there is a lot of fat that renders as the Meatloaf cooks.   If you do not have a loaf pan you can free form the Meatloaf and circle it in a ring of foil to hold it's shape and place it on a lined rimmed baking sheet.

2. Preheat oven to 350 degrees. Prep all of the chopping of the Onions and Garlic and measure all ingredients out and set aside, leaving the meat for last to avoid contamination.

3. In a medium pan over medium heat on the stove, heat Olive Oil and Butter then add diced Onion and Garlic and saute until Onions just begin to soften.

4. Add to the Onion: 1/2 c Ketchup, 1/4 c Worcestershire Sauce, 2 T A1 Steak Sauce, 3/4 t Fine Grain Sea Salt, 1 t Fresh Ground Black Pepper,
1 t Cumin, 1 t Dried Thyme, 1 t Dried Oregano, 1 t Paprika. Stir in well and cook over medium heat for 2 minutes. It will bubble and thicken. Set aside to cool some.

5. Place 20 Ritz Crackers in a zip lock bag and seal it tight with all the air out. Use a rolling pin or a big can and crush the Crackers into fine crumbs. A few big chunks won't hurt anything. Set aside. In a medium bowl (or the measuring cup you use for the Milk), add 2 large Eggs to 1/2 c Milk and mix well with a fork and set aside.

6. In a large mixing bowl add all of the Ground Beef Chuck and Italian Sausage. You want high fat Meats in your Meatloaf to prevent dry Meatloaf. Add the 3/4 t Sea Salt and 1/2 t Black Pepper, 1/2 c grated Parmesan Cheese, crushed Ritz Crackers, Milk and Eggs mixture and the cooked Onion and Ketchup/Worcestershire mixture. Use a large wooden spoon and "cut" across several times mixing everything together. The goal is to not compact the Meat but to keep it "light and fluffy" and not dense. I used to use my hands but I find it compacts the Meatloaf making a hard dense loaf that doesn't have a good mouth feel. After you "cut" across a few times use the wooden spoon and mix everything well, still keeping the Meat "light and fluffy".

7. Once mixed, scoop spoonfuls into the loaf pan gently. Add scoops of the mixture filling the bottom but do not press it into the pan. Lightly tap the mixture into the corners. Once the bottom is covered begin layering the mixture by the spoonful until you have a mound and all the mixture is in the loaf pan. Resist pressing the mixture down with the spoon because this is what makes a dense, tough Meatloaf. Use the back of the spoon to lightly smooth the top and shape it into a loaf shape.

8. In a small bowl make the Glaze by mixing the 1 c Ketchup, 5 T Brown Sugar, 1 T Worcestershire Sauce and 1/2 t fresh ground Black Pepper. Spoon 1/3 of this mixture over the entire top of the Meatloaf. Reserve the other 2/3 for later in the recipe. Place the Meatloaf pan on the lined Cookie sheet and bake for 1 hour 15 minutes at 350 degrees.

9. After 1 hour and 15 minutes of cooking, spoon and spread another 1/3 of the Glaze over the Meatloaf and return to the oven and cook at 350 degrees for 15 minutes more. You will see all of the fat that has cooked out of the Meatloaf at this point and will be thankful when clean up time comes that you lined everything with foil. Who's got time to scrub pots and pans all day? Not me!

10. After 15 minutes remove from the oven and check the temperature using a Meat thermometer in the center of the Meatloaf. It should register at least 165 degrees when done. If not, place back into the oven at 350 degrees and recheck in 10 minutes or until it is 165 degrees in the center. Once done, let the Meatloaf rest in the pan for 15 minutes on the counter before removing by the aluminum sling and allowing any fat to drain off before serving. While it is resting, microwave the last 1/3 of the glaze for 45-60 seconds on high and use as extra Sauce to spoon on the Meatloaf for those that like more glaze when serving.

BACON BLUE CHEESE SPIRALS

2011-12-18T20:15:00.000-08:00

Bacon is one of those foods many of us can not live without. Bacon is in a class of it's own especially when it is combined with Blue Cheese and Puff Pastry in this easy to prepare appetizer. Serve this delicious and savory appetizer warm or room temperature. It makes a great and unique Salad topping, used much like you would Croutons. Be sure to use a good quality Blue Cheese cut from the wheel and not a prepackaged tub of "crumbles" which will lack taste and make these appetizers boring and nothing like their full potential. Good ones like Maytag, Gorgonzola or Stilton are easy to find these days and worth the search. When you are Cooking The Amazing, something as simple as Bacon and Blue Cheese can come together and be incredible.

Here is the recipe.

3 oz. Blue Cheese (A Good Quality One)
1/4 c Cream Cheese
1/4 c Sour Cream
1/2 t Fresh Ground Black Pepper
10 Strips of Cooked Bacon
1/2 of a 17.3 oz Package of Frozen Puff Pastry
(Like Pepperidge Farm Brand)

1. PLAN AHEAD day before: Allow Puff Pastry to thaw in the refrigerator over night.

2. PLAN AHEAD day of: Allow the Blue Cheese and Cream Cheese to sit out for 2 hours to soften up and make spreading easier. You will be making the filling and spreading it on the Puff Pastry then refrigerating for 3 hours before baking later.

3. Fry 10 strips of good quality Bacon until crisp and place on paper towels to drain. Set aside to cool then crumble and refrigerate while Blue Cheese softens.

4. Once your Blue Cheese and Cream Cheese has softened add them to a medium bowl and break it up using a fork or your fingers.

5. Add Sour Cream, Black Pepper and Bacon crumbles and mix well with a spoon. It will be thick. Set aside.

6. Dust a board or work surface with a little flour to keep the Puff Pastry from sticking. Use only one of Puff Pastry sheets that come in a package for this recipe. Roll it out slightly using a rolling pin.

7. Spread the Blue Cheese mixture evenly almost to the edges of the Puff Pastry.

8. From the widest end start rolling the Puff Pastry to the middle then roll the other side to meet it in the middle. Wrap tight in plastic wrap and refrigerate for 3 hours minimum and up to over night if needed.

9. After chilling, preheat oven to 375 degrees. Place a parchment sheet or spray a Cookie Sheet with Vegetable Spray (Like Pam) and set aside.

10. Remove from the refrigerator and cut the two rolls in half. Then cut each roll into 1/2 inch wide spirals and place on the Cookie sheet.

11. Bake at 375 degrees for 18-20 minutes or until the Puff Pastry if puffed and just starts to brown. Over cooking will make the Cheese filling run out and burn. Remove them before they look "done" and look a little under baked. Sever warm or at room temperature.

Other great appetizers that you could serve along side these are Ham And Cream Cheese Appetizers or

easy to prepare Stuffed Mushrooms.

CHICKEN STOCK

2011-12-03T21:11:00.000-08:00

We have all used canned Chicken Broth and have had great successes in our cooking. I use the boxes of Broth and can turn out delicious results, but when I use homemade Chicken Stock it elevates the flavors dramatically of whatever I am cooking. Soups with homemade Stock are incredible when you make the effort. Like my Roasted Butternut Squash Soup. The truth is Chicken Stock is easy to make, but it is time consuming regardless of what the cookbooks say. Prep time is not much, maybe 20 minutes, but you will be baby sitting the Chicken Stock for 5 hours as it simmers. It's best to make it in the morning of a day you will be home all day. It is all worth it in the end when you are Cooking The Amazing and make everything taste so much better.

Here is the recipe.

8 Quarts Cold Filtered Water
4 1/2 lbs. Chicken Parts With Bones
2 Large Onions, Quartered
4 Medium Carrots, Peeled and Large Chopped
4 Stalks Celery, Large Chopped
3 Whole Cloves Garlic Peeled
1/2 t Whole Black Pepper Corns
2 Bay Leaves
2 t Fine Grain Sea Salt
2 t Dried Thyme
10 Fresh Flat Leaf Parsley Sprigs
2 Roma Tomatoes Quartered

1. Prep all of your Vegetables before you touch the raw Chicken to keep from spreading bacteria. Peel the Carrots, Onions and Garlic. Rough chop the Carrots and Celery in 3 inch pieces. Cut the Carrot pieces in half. Quarter the peeled Onions and peel the Garlic leaving the Cloves whole. Cut the Tomatoes in quarters leaving skin on. Set aside with all the other ingredients except the Chicken.

2. Use a very large Stock pot. I use a 12 quart. Fill it with 8 quarts of cold filtered Water. Bad tasting Water gives you an odd tasting Stock. Starting your Stock in cold Water is important to develop the collagen (the jelly stuff in good Stock) which provides body to the Stock.

3. Wash your Raw Chicken well under cold Water in the sink. I use chopped Chicken parts from the butcher or prepackaged cut up whole Chickens in the Meat section of the market. Be sure you have bone in and skin on Chicken. Legs, thighs, backs, and wings are the best parts to use. Don't use giblets. Once washed place the Chicken parts in the cold Water in the Stock pot.

4. Add all the prepped Veg and Black Pepper Corns, Bay Leaves, Sea Salt, Thyme and Parsley to the Stock pot and make sure all is covered in Water. Turn the burner to high and bring to a rolling simmer. Do not boil. Once at a rolling simmer reduce heat to low medium to a gentle slow simmer. Do not cover and allow to simmer for 5 hours. Every hour use a skimmer and remove any floating white-gray scum and discard it. Do not stir the Stock as it simmers but keep all the ingredients submerged as much as possible.

5. After 5 hours, turn off the heat. Skim any scum off the top and discard. Remove all the Meat and Veg as much as possible with tongs or a big slotted spoon and strain what is left through a fine mesh strainer or Cheese cloth for the clearest, purest Stock. I use only a fine mesh strainer for my style of rustic home cooking. Your Chicken Stock is now ready to use. Or if you want to freeze it or use it tomorrow allow the Chicken Stock to sit for 1 hour at room temperature and then refrigerate. Store in air tight freezer containers. Freeze for up to 3 months in a sealed container or refrigerate and use over the next 2 days. If I am making Chicken Noodle Soup or a Cream Soup like Cream of Potato I use it right after straining. I don't remove the fat. A lot of flavor is in that fat. This Chicken Stock is purposefully under seasoned with Salt because when you use it in your final recipe you will adjust the Salt for that particular recipe. This yields 6-7 quarts of prepared Chicken Stock.

*Try this delicious Chicken Stock in my recipe for Roasted Butternut Squash Soup.

ROASTED CABBAGE

2011-12-03T21:01:00.000-08:00

No more gray over boiled Vegetables that taste just like they look...nasty. I have really come to love roasting Veg because it is easy and brings out the Amazing caramelized flavor that boiling can not. When you roast Cabbage the natural sweetness prevails and all you taste is deliciousness. Roasted Cabbage makes a great side dish to Pork Chops, Maple Cherry Glazed Ham or Butter Roasted Chicken. It is healthy and delicious and so easy to make. When you are Cooking The Amazing eating your daily Veg is easy and when you are roasting Cabbage for dinner.

Here is the recipe.

1 Large Head of Cabbage
2 T Olive Oil
Fine Grain Sea Salt
Fresh Ground Black Pepper
3 T Butter, Softened

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil to make clean up easy. You will thank me later.

2. Remove the bruised and dry outer leaves of a head of Cabbage. Cut the head into 6-8 equal wedges leaving the core and stem in place which will hold the leaves together. Trim the stem with a paring knife. You can use Green Cabbage or Red Cabbage or Napa Cabbage.

3. Drizzle the Cabbage wedges with Olive Oil and rub it all over the surface using your hands. Sprinkle Sea Salt and Black Pepper over both sides.

4. Bake at 400 degrees for 35-45 on the center rack of your oven turning over with a spatula half way through roasting. It is done when edges are browned and it is fork tender. Napa cabbage will cook faster so check it at 30 minutes. When roasted and done spread softened Butter over hot Cabbage and serve immediately.

COPYRIGHT (c) 2011

HOT CHOCOLATE

2011-12-03T20:37:00.000-08:00

A cup of steaming Hot Chocolate can literally warm your insides on a cold winter's day. Coming inside from the blowing wet snow to a warm fire and cup of creamy Hot Chocolate sounds romantic and can be easily achieved in less than five minutes (assuming you have a gas fireplace that turns on with a switch.) I'm talking about real Hot Chocolate. The kind that is made from real Chocolate with rich Half and Half and Cocoa to deepen the Chocolate flavor. You can up the flavor by adding Peppermint Extract or serve Hot Chocolate over a scoop of cold Vanilla Ice Cream as a dessert. When you are Cooking The Amazing Hot Chocolate is as Amazing as it can get.

Here is the recipe for 1 serving.

1 c Half and Half
1 T Dutch Processed Cocoa
3 T Sugar
1 t Vanilla Extract
1/4 t Ground Cinnamon
1/4 c Semi Sweet Chocolate Chips
Whipped Cream Or Marshmallows To Top

1. This recipe is per serving. So, double or triple it, etc. as needed.

2. In a pot over medium heat bring Half and Half just to a simmer. Stir in Cocoa, Sugar, Vanilla Extract and Cinnamon. Allow to simmer for 1 minute constantly stirring.

3. Pour 1/4 c of Semi Sweet Chocolate Chips into bottom of a large mug. Use good Chocolate like Ghirardelli brand. I use Ghirardelli 60% Cocao Bittersweet Chips found at most markets.

4. Pour the hot Milk mixture over the Chocolate Chips and stir until the Chocolate Chips have melted and are well mixed into the hot Milk mixture.

5. Top with Whipped Cream or Marshmallows and serve immediately.

TIP: Add 1/2 t of Peppermint Extract for Hot Mint Chocolate.

COPYRIGHT (c) 2011

PUMPKIN PIE

2011-11-06T16:55:00.000-08:00

Pumpkin Pie is always on the Thanksgiving table usually next to the overlooked Cranberry Sauce. Bad Pumpkin Pie made with over baked dry Crust and thick and pasty Pumpkin Pie filling is usually what we all eat for dessert during the holidays. It's usually store bought from the frozen section and we eat it because we think we are supposed to. If frozen store bought Pumpkin Pie was delicious I would be all for it and buying them myself, but it just isn't. Once you have had real homemade Pumpkin Pie in a flaky homemade Pie Crust you can never go back to nasty Pie again. And it is so easy to make. If you can use a hand mixer you can make this Pie. If the homemade Pie Crust is scaring you then make it with a Graham Cracker Crust. You can make Pumpkin Pie all year round not and just for the holidays especially when it is this easy and you are Cooking The Amazing.

Here is the recipe.

1 9 inch Deep Dish Homemade Pie Crust, Prebaked

or Graham Cracker Crust (recipe below)

2 Large Eggs, Room Temperature

1 Large Egg Yolk, Room Temperature

1/2 c Dark Brown Sugar

1/4 c Sugar

1/2 t Fine Grain Sea Salt

2 t Ground Cinnamon

1/4 t Ground Nutmeg

1/4 t Ground Cloves

1/2 t Ground Ginger

1 can Pumpkin (15 oz.) (NOT PIE FILLING MIX)

1 1/2 c Half And Half

1 t Vanilla Extract

1 T Maple Syrup

1. Plan Ahead: Use my prebaked 9 inch deep dish Homemade Pie Crust or a very good store bought prebaked Pie Crust or for a twist use a Graham Cracker Pie Crust. See the recipe for Graham Cracker Crust at the bottom. Whatever you use make sure it tastes good. Bad tasting Pie Crust will make a not so good Pie regardless how good the filling is. Have your 9 inch Pie Crust (or Graham Cracker Crust recipe below) baked and cooled and ready to go before proceeding to the Pie filling. Have your 3 Eggs at room temperature before making the Pie filling. This makes a 9 inch deep dish Pie.

1. Preheat your oven to 425 degrees. Have a Cookie Sheet ready to place your 9 inch deep dish Pie pan on for ease of transfer and catch overflow in oven. Bake in the center of your oven.

2. In a large bowl place 2 large room temperature Eggs and 1 large room temperature Egg yolk. Add the Brown Sugar, Sugar, Sea Salt and all the Spices.

Mix with a hand mixer on high until well incorporated.

3. To this mixture add the 1 can Pumpkin and mix well with the hand mixer on high until well incorporated.

4. Add the Half and Half, Vanilla Extract and Maple Syrup and mix well with the hand mixer on high.

5. Place the Pie plate with the prebaked Pie Crust on a Cookie sheet for ease of transfer near your oven. Pour the Pie filling into the prebaked Pie Crust. Cover the Pie Crust edges with aluminum foil to protect it from burning while the Pie bakes. Place in a 425 degree oven on the center rack. Set timer for 15 minutes. After baking for 15 minutes at 425 reduce the oven temperature to 350 degrees and continue to bake for 45-50 minutes or until the center is set.

6. Remove from the oven and allow to come to room temperature setting the Pie pan on a cooling rack for about 1 1/2- 2 hours. Serve with my homemade Perfect Whipped Cream for the most Amazing dessert anytime of the year.

GRAHAM CRACKER CRUST

9 whole Graham Crackers, Honey Flavor (1 sleeve from a box of Graham Crackers)
1 T Sugar
1 T Brown Sugar
5 T Unsalted Butter, Melted
Pinch of Fine Grain Sea Salt (omit Salt if you only have Salted Butter)
1/4 c Pecans, Chopped

TIP: Use 1 1/2 c of finely crushed Ginger Snaps in place of the Graham Crackers as another tasty option for the Crust.

1. Preheat oven to 350 degrees.

2. Place Graham Crackers in a large zip lock bag and close tight with all air out. Using a rolling pin or large heavy can, roll over the bag of Graham Crackers crushing them. Flip the bag over several times and crush until finely crushed and there are no large pieces.

3. Pour crushed Crackers into a medium bowl. Remove any big pieces you missed while crushing and crush them and add them back.

4. Add Pecans, Sugars and Salt and mix well with a fork until combined.

5. Microwave Butter in a small bowl until melted, about 45 secs.

6. Pour the melted Butter over the Graham Cracker mixture and with a fork combined, mixing well but keep it crumbly.

7. Pour the Graham Cracker butter mixture into an 9 inch Pie pan and using your fingers, press it into the bottom of the pan going up the sides of the pan. Pack it firm against the pan.

8. Bake Crust in a 350 degree oven for 5-7 minutes or until browned. Remove and cool on the counter while you prepare filling.

COPYRIGHT (c) 2011

HOMEMADE PIE CRUST

2011-11-03T16:43:00.000-07:00

Whenever I eat a slice of Pie and the Pie Crust is dry and brittle and hard, it doesn't matter how good the Pie filling is, I don't want to finish it. If a Pie Crust is flaky and tender with lots of Buttery flavor then that's the Pie I want to eat. The secret to any flaky delicious Pie Crust is very cold Pastry Dough. The Butter must stay cold until the second it hits the oven because it is the steam from the cold Butter that will cause the Crust to be Flaky and delicious.
This recipe is for a double 9 inch Pie Crust and uses a food processor. You can also use a Pastry blender by hand as long as you follow the rule of keeping the Butter cold and not allowing the Butter to be broken down too small. ALWAYS keep the Butter cold and in big pieces that you can see. That is where the flavor is and Pie Crust perfection that follows. And where there is flavor there is always Cooking the Amazing!

Here is the recipe.

2 1/2 c All Purpose Flour
3/4 t Fine Grain Sea Salt
3 t Sugar (for Sweet Crust)
or
1/2 t Sugar (for Savory Crust)
2 Sticks Frozen Butter, No-Salt
1/2 c Water with Ice Cubes Added

1 Egg (For Egg Wash)
1 T Water
Sugar To Sprinkle

1. Prepare ahead. This Pie Crust is easy to make when you use your food processor and takes about 5 minutes to make the Dough. The Dough must be very cold when you bake it to get it to be flaky and tender. Freeze the Butter ahead of time and take it out at the last minute. Work the Dough in a cool area if possible. If the Butter melts the Pie Crust will be less flaky. Pour 1/2 c Water into a measuring cup then add 4-5 ice cubes and place in the freezer until needed.

2. In the bowl of your food processor with the blade attachment put 1 1/2 c All Purpose Flour, 3/4 t fine grain Sea Salt and 1-3 t Sugar. Use 1/2 t of Sugar if you are making a savory dish like a Pot Pie or 3 t if you are making a sweet dish like Pumpkin Pie. Pulse 3 times to combine well.

3. Remove the Butter from the Freezer and cut each stick into small approximately 1/2 inch cubes using a sharp large knife. Be careful because frozen Butter is hard to cut. Take your time. Place Butter cubes back into the freezer for 3 minutes until very cold again. Remove from the freezer and place directly into the food processor over Flour mixture and pulse 4 times for 1 second each pulse. Don't be tempted to pulse more.

4. The Flour Butter mixture should look like there are small lumps in it and look coarse.

5. Remove the Ice Water from the freezer and take out the Ice cubes. Pour the cold Water through the shoot on top. At the same time pulse for approximately 6-8 times 1 second each pulse. The Dough will look coarse and like picture below. You should be able to pinch a small amount and it holds together with your fingers. If not, add 1 T more of Ice Water and pulse 1 second more. Repeating this as needed until it does pinch together and hold.

6. Pour out the Dough mixture onto a lightly Floured surface and mound together pressing with both hands and gathering into one large lump. It will be crumbly and will be loose in areas. It won't look right, but it is. You should see Butter pieces in the Dough. This should take about 15 seconds. If it looks like the Butter in the Dough is melting place it in the freezer for 5 minutes and then remove and begin where you left off. (Warm melted Butter leads to an unflaky crust.)

7. Once in a big lump, cut in half. Mold each half into a flat disc about 5 inches across using your hands and fingers (takes about 10 secs.) and wrap tight with plastic wrap. If you plan on using the Dough today refrigerate for 2 hours before using. Or freeze in a freezer bag over the plastic wrap for up to 60 days. Thaw over night in the refrigerator before using for frozen Dough.

8. When ready to roll out your Pie Crust and use it, remove from the refrigerator and place the cold disc of Dough on a lightly Floured surface. Roll with a lightly Floured rolling pin in one direction turning the Dough a quarter turn with each pass of the rolling pin. DO NOT STRETCH THE DOUGH which will cause shrinkage of your Crust during baking. Be gentle and keep it Floured to move it easily at all times. Roll out in a rough circle approximately 1/8 th inch thick. You want it about 2 inches larger than you Pie pan's top. It is ok if the edges are rough as long as it is larger than your Pie pan and can overlap by 3 inches. For a 9 inch Pie roll out at least 11 inches diameter. Brush off excess Flour before placing the Dough onto the Pie Pan to shape.

9. Use your rolling pin to roll up the Pie Dough at one end. Placing it on the edge of one end of the Pie pan and roll it out. Adjust the Dough so it covers the entire Pie pan with overlap. Allow the dough to fall into the well of the Pie Pan and gently press it in to form the shape of the pan. Don't press too hard and DO NOT STRETCH IT. If it tears or cracks do not worry. Pinch or press together any tears in the Dough with your fingers to repair. Use your thumb and forefinger to crimp the edge of the Dough and the forefinger of your other hand to make an indention in the crimp for the edges. Use a fork to dock the bottom Crust so it won't puff up when baking. Refrigerate the shaped Crust for 40 minutes before baking. This helps the Dough relax and reduces shrinking.

10. SINGLE CRUST PIE: Blind bake the crust by placing a sheet of aluminum foil in the well of the cold Pie Crust after docking the bottom with a fork, Add uncooked dried Beans as a weight. Bake at 450 degrees for 10 minutes and remove the foil and dried Beans (save dried Beans to use again for another Pie Crust over and over). Prick the sides and bottom again with a fork if any puffiness is noted and return to the oven for 5 more minutes. Remove and brush the entire Crust with 1 Egg beaten with 1 T Water. Sprinkle with Sugar all over and bake continue to bake at 450 until golden brown, about 4-7 more minutes. Watch it closely, ovens vary so yours may brown sooner. Remove and allow to cool before using in a recipe. Follow your recipe's directions and bake with the filling from your recipe but cover the crimped Crust edges with a ring of aluminum foil to prevent a burnt or dark edges. Use this for my delicious recipe for Pumpkin Pie.

11. DOUBLE CRUST PIE: If you are using a top and bottom Crust Pie, fill your Pie with filling after the bottom Pie Crust is in place then place the top Crust over the filling and crimp edges of the bottom and top Crust together. Cut 4 vent slits in the center of the top crust. The last 20 minutes of baking: Beat 1 Egg with 1 T Water with a fork and brush the entire top surface with the Egg wash. If it is a sweet Pie you are baking, sprinkle with Sugar. Bake as directed by your recipe at whatever oven temperature is called for. To prevent the edges from browning faster than the rest of the Pie, cover the crimped edges with a ring of aluminum foil during baking, leaving the center Pie Crust exposed, until the last 15 minutes and remove the aluminum foil ring and finish baking as directed by your recipe.

TIP: Use left over Pie Crust Dough to make decorative leaves by cutting out a leaf shape with a small knife and using the back of the knife to make the leaf veins as in the main picture at the top.

Click here for my amazing Pumpkin Pie recipe.

COPYRIGHT (c) 2011

LINGUINE WITH PROSCIUTTO AND MINT

2011-11-02T19:13:00.000-07:00

On my last visit to Italy I ate one of the most delicious Pasta dishes of my life. That is saying a lot having been to Italy many times over the years and eating my way across the country and back. It was one that I had to recreate a recipe for when I came home because I could not get that Amazing flavor combination of Linguine in a Cream Sauce of Spring Peas, Mushrooms, Prosciutto and Mint out of my mind. The Mint was, at first, something that I thought would not be good in a savory dish, but it works. The Mint gives a great fresh bright taste to the Cream Sauce and rounds out the flavors of the Prosciutto, Mushrooms and Peas well. This is a quick cooking dish that requires all of your prep work to be done ahead of time. Being able to eat the best dishes from Italy is easy when you are Cooking The Amazing.

Antica Trattoria Tritone in Rome. An amazing restaurant where we ate this delicious Pasta.

The real dish from Italy that insptired this recipe. This one uses Tagliatelli Pasta.

Here is the recipe.

1 lb. Fresh Linguine
2 T Butter
2 T Extra Virgin Olive Oil
4 T Finely Diced Onion
1 c Fresh Mushrooms Sliced
1 Clove of Garlic, Peeled
1/2 t Fresh Ground Black Pepper
1 c Heavy Cream
4 oz. Prosciutto, Sliced In Strips
1 c Parmesan Cheese, Grated Fine
1 c Fresh Peas (or Frozen Thawed)
1/2 c Reserved Pasta Water
40 Mint Leaves, Chopped Fine
Fine Grain Sea Salt To taste
Parmesan Cheese To Finish

1. Plan ahead and prepare all of the chopping, dicing, slicing etc. and set aside. This dish cooks fast and everything needs to be ready to go. Finely dice 4 T of Onion (approximately 1/2 of a medium onion). Slice fresh Mushrooms thin to equal 1 c. Peel one clove of Garlic and make a slice with a knife in the end. Later you will be pulling the Garlic out so keep it whole to find it easily. Slice the Prosciutto into 2 inch strips. It will get sticky and ball up as you slice it, don't worry. Grate 1 c of Parmesan Cheese finely. Parmigiano Reggiano is the best choice for the cheese but it is expensive and worth it for the flavor it provides. (Whole Foods Market sells it by the chunk.) Measure out 1 c of Fresh Peas (or Thawed frozen Peas works well, too). Chop finely 45 Fresh Mint leaves (see below). Put a large pot of Salted Water on high heat on the stove to boil for the Pasta.

Stack 10 of the Mint Leaves in a pile.

Fold the stacked leaves over in half and cut crosswise into thin ribbons.

Cut the ribbons into smaller pieces. Repeat with the remaining Mint leaves.

2. In a large pan over medium heat add the Extra Virgin Olive Oil and Butter. Once the Butter has melted add the finely diced Onions and Mushrooms, the whole Garlic clove and the fresh ground Black Pepper. Saute for 4-5 minutes until the Onions and Mushrooms are softened with just a little brown color beginning to emerge.

3. Your Pasta water should be well Salted and boiling now. Add your Linguine and cook until almost soft and cooked (al dente). Later you will use 1/2 c of the Pasta Water after the Pasta is done in the Sauce so do not pour it all down the drain. Cook the Pasta while you finish the Sauce.

4. Add 1 c of Heavy Cream to the sauteed Onions and Mushrooms and stir in well. Simmer for 2 minutes stirring constantly. Remove the Garlic Clove and discard after simmering.

5. Add the Prosciutto and Peas and stir in well and turn off the heat.

6. With the heat remaining off, add the Parmesan Cheese and stir in well then add 1/2 c of Pasta Water direct from the pot of boiling Pasta. This is a very Italian cooking technique that binds the Sauce using the starches from the Pasta. Stir until the Parmesan Cheese incorporates into the Sauce.

7. Keep the heat off. To the Sauce add all of the cooked Pasta immediately at once. Do not strain it, just pull it out directly from the boiling pot and toss it in the Sauce, dripping wet and all. Quickly stir in well and then add the chopped Mint and stir well. Taste the Sauce and add Sea Salt if needed. Serve immediately and sprinkle with Parmesan Cheese on top.

MAPLE ROASTED ACORN SQUASH

2011-11-02T14:00:00.000-07:00

There are many different types of nutritious Squash that can be used for this easy to prepare recipe. Use your favorite like Butternut or Sugar Pie Pumpkin or what ever looks best at the market. I grew this Acorn Squash in my garden and thought it would make a great side dish in place of traditional Sweet Potatoes for a holiday dinner. It can be served sweet with the Maple glaze or savory by using just the Butter, Olive Oil and Sage or Cayenne to really Spice it up. The leftovers can be pureed into my recipe for Roasted Squash Soup by adding Chicken Stock and a touch of heavy Cream. Serve this along your holiday Roast Turkey and your family table will look Amazing with a delicious side dish that even Aunt Pearl will love. Maple Roasted Acorn Squash is a nutritious and easy dish to prepare. When you are Cooking The Amazing even the good for you food can be the best tasting food, too!

Here is the recipe.

2 Acorn Squash
2-3 T Olive Oil
1/2 t Fine Grain Sea Salt
1/2 t Fresh Ground Black Pepper
1/4 c Dark Brown Sugar
4 T Maple Syrup
4 T Butter

TIP: This can also be made savory without the sweet Maple glaze and roasted with just Olive Oil, Butter, Salt and Pepper. Make as directed and add 1/4 t Cayenne Pepper or 1 t Sage to the melted Butter for a kick of flavor.

1. Preheat oven to 400 degrees. Prepare a Cookie sheet by covering it with aluminum foil or parchment paper for easy clean up.

2. Using a large knife cut the Acorn Squash in half and remove all the seeds using a large spoon and place flesh side up on a Cookie sheet. Brush Olive Oil over the entire top surface then sprinkle with 1/2 t of Sea Salt and 1/2 t fresh ground Black Pepper.
Roast in the oven on middle rack at 400 degrees for 45 minutes. Later you will add the Maple glaze and roast again.

3. Remove from the oven after 45 minutes of roasting. In a small pot over medium low heat add the Dark Brown Sugar, Maple Syrup and Butter and simmer for 2 minutes or until the Butter and Brown Sugar have melted and combined. Mix well with a spoon and brush evenly on the Acorn Squash. Pour any left over into the well of the Squash.

4. Place back into the oven and continue roasting at 400 degrees for 12-25 more minutes or until the Acorn Squash is soft and a fork easily pierces the flesh and it has well browned areas on the surface. The outer skin should be soft and pliable. Remove from the oven and brush any Syrup that has collected in the well of the Squash over the surface again and serve immediately.

*Click here for my Amazing Roasted Squash Soup recipe.

Click here for my Amazing Roast Turkey recipe.

ROASTED CURRY CAULIFLOWER

2011-10-30T20:43:00.000-07:00

Even if you think you don't like Curry, but like roasted Vegetables, you will really love this Amazing Roasted Curry Cauliflower. The flavor of the Curry and Spices brings out the best of the Nutty roasted Cauliflower. It is subtle but at the same time really elevates the flavor of the Cauliflower. Forget the boring boiled-to-flavorless Cauliflower you are used to eating and try roasted Cauliflower with just enough Spice to make it dance on your tongue. Serve this with my Butter Roasted Chicken for an Amazing dinner. While the Butter Roasted Chicken rests after baking, reduce the oven temperature to 400 degrees and roast the Cauliflower. Roasted Curry Cauliflower never tasted so good when you are Cooking The Amazing.

Here is the recipe.

1 Head of Fresh Cauliflower
4 T Olive Oil
1 t Fine Grain Sea Salt
1 t Fresh Ground Black Pepper
3 t Garam Masala
2 t Curry Powder

1. Preheat the oven to 400 degrees.

2. Prepare a Cookie sheet with aluminum foil or parchment paper to cover for easy clean up.

3. Wash and dry a head of fresh Cauliflower. Make sure it is dried well with paper towel before roasting or it will steam and not brown in the oven.
Cut the Cauliflower in half and using a sharp knife cut the connections of the florets creating large sections that will fall off. Cut the individual florets off and place on the Cookie sheet.

4. Drizzle about 4 T of Olive Oil over the cut florets of Cauliflower and toss them with your hands to get as much surface area covered. Spread them out so they do not touch on the Cookie Sheet.

5. In a small bowl mix all the Sea Salt, Black Pepper, Garam Masala and Curry Powder. Sprinkle the Spice mixture with your fingers over all the Oil tossed Cauliflower evenly.

6. Roast on the center rack of the oven 400 degrees for 15 minutes and turn over with a spatula and roast 15 minutes more. When done the Cauliflower should be browned and tender. Not mushy and limp. Test for doneness by piercing with a fork or better yet pull one out and eat it. Taste it for seasoning and adjust to your taste by adding more Salt or Pepper or Spices as needed. If it needs more time place back in the oven for 3 minutes and recheck. When done serve immediately.

* Click here for my Amazing Butter Roasted Chicken recipe for the perfect dinner.

COPYRIGHT (c) 2011

PEACH COBBLER

2011-10-24T13:54:00.000-07:00

My Mom made Peach Cobbler often when I was a kid with a recipe that used canned Peaches and Butter. It was great with Vanilla Ice Cream when the Cobbler was still warm. I looked at several Peach Cobbler recipes when I developed this one and wanted to stay true to how my Mom made it by putting the Peaches over the Batter before it was baked. Many of the Old Southern recipes begin that way and so do I. I've never been a dry-crumbly-Biscuit-baked-over-Fruit fan so I avoided any spoon Batter topping recipe. The result is a very flavorful moist Peach Cobbler that combines the Spiced Syrup you make with the Cobbler as is bubbles when it bakes. The addition of Dark Brown Sugar and Cinnamon make it a cozy and comforting Dessert. Make sure you use good sweet fresh Peaches or in a pinch good quality canned Peaches and serve it warm topped with Vanilla Ice Cream and you will be Cooking The Amazing!

Here is the recipe.

7 Ripe Fresh Peaches, Peeled and Pitted
or 1 Can (28 oz) Cling Sliced Peaches
1 c Dark Brown Sugar, Packed
2/3 c Water
1 1/2 t Vanilla Extract
1 t Ground Cinnamon
1/4 t Ground Nutmeg
1 1/4 c All Purpose Flour
3/4 c Sugar
1 Pinch Sea Salt, Fine Grain
1 1/2 t Baking Soda
1 c Whole Milk
1 t Vanilla Extract
1 Stick Butter, Melted
Cinnamon To Sprinkle On Top

1. You can use fresh Peaches or canned Peaches in this recipe. Fresh Peaches need to be ripe and sweet for the best flavor. If using canned Peaches drain them and discard the canned juice (syrup).

2. Preheat oven to 350 degrees.

3. For fresh Peaches peel and pit them with a paring knife and cut them in half and then slice into large wedges, about 8 wedges per Peach.

4. Place the sliced fresh Peaches or the drained canned Peaches in a large bowl and add Dark Brown Sugar, Water, 1 1/4 t Vanilla Extract, Cinnamon and Nutmeg and stir gently. Allow to sit for 5 minutes on the counter so the Juices develop. Then pour all the Peaches and Juices into a large pot over medium heat on the stove top. Stir gently and bring to a simmer and simmer for 8-10 minutes then remove from the heat. Set aside.

5. In a medium bowl mix with a large spoon the All Purpose Flour, Sugar, Sea Salt and Baking Soda. Then add the Milk and 1 t Vanilla Extract and mix well until smooth. Set aside.

6. Melt 1 stick of Butter in the microwave and pour 1/2 of it into the bottom of a 9 x 13 baking pan. Reserve the other 1/2 of melted Butter for the last step.

7. Pour the Batter mixture over the melted Butter. DO NOT MIX with the Butter. The Butter may ooze out the sides and over the Batter, that's ok.

8. Spoon the Peaches, very gently, with all the juices over the Batter and spread evenly allowing them to sink into the Batter. DO NOT MIX into the Batter. Drizzle any Juice left in bowl over the Peaches. Drizzle the 1/2 stick of melted Butter you reserved all over the top. Sprinkle with a few dashes of Cinnamon over the top evenly.

9. Place the baking dish on a Cookie Sheet and bake at 350 degrees for 40-50 minutes or until the top is browned evenly. The Batter will puff up and bake around the Peaches during baking. After removing from the oven allow to sit uncovered for 45-60 minutes to cool and for the Cobbler to set. Otherwise it will be soupy. The longer it sits the thicker the Cobbler Juices become. Serve warm with cold Vanilla Ice Cream or top with my recipe for perfect Whipped Cream.

HUMMUS

2011-10-23T16:42:00.000-07:00

Hummus used to be exotic and found only in specialty markets and in big cities outside of the Middle East. Today, you can buy it at the local Piggly Wiggly and in a variety of flavors. I first ate Hummus in the early 90's while traveling in the Middle East. I couldn't get enough of it and would eat it everyday for lunch and with dinner. I started making my own when the supermarket varieties I tried were grainy and not flavorful. It was nothing like the real thing that I ate in Syria, Jordan or Egypt which was silky smooth and tasted Amazing. Over the years I sometimes have added nontraditional Tomatoes and Cilantro to mine to change up the flavor. The secret to smooth Hummus is to use skinned Chick Peas. Canned Chick Peas are OK but if you soak your own and cook them the taste is a little better and more traditional. I use canned because of convenience and ease. Just use a good Tahini which is the other dominant taste of Hummus. Tahini is a paste made from Sesame Seeds and can be bought almost anywhere these days (find it for sure at Whole Foods) usually near the Peanut Butter or in the international foods isle. Fresh Lemon Juice is a must. Hummus is traditionally served with a drizzle of Olive Oil and a dash or two of Cumin and a few whole Chick Peas on top and is eaten with Pita Bread. Of course, we adapted to Hummus well in the US and use it in Sandwich Wraps, to dip Veggies in and on Crackers for a quick snack. No matter how you eat it, make your own Hummus and it will taste like no other because you are Cooking The Amazing.

Here is the recipe.

2 Cans (15 oz each) Garbanzo Beans (Chick Peas)
or 3 c Cooked Chick Peas from soaked dried Beans
3/4 t Fine Grain Sea Salt
2 1/2 Cloves Garlic crushed fine
1/2 c Fresh Squeezed Lemon Juice
1/2 c Tahini
1/4 t Paprika
1/4 t Cumin
Olive Oil to drizzle

1. Drain 2 cans of Garbanzo Beans (Chick Peas) and rinse well under cold water removing as much of the skins as possible with your fingers and discarding the skins. Place the drained Chick Peas in a pan with enough Water to cover and simmer for about 20-30 minutes until very soft and tender. Drain Water from the pan and reserve it.

FOR SOAKED DRIED CHICK PEAS: Soak about 1 1/2 c of dried Chick Peas in lots of cold water over night for at least 12 hours at room temperature on the counter in a large pot covered with a lid. Drain the soaked Beans and rinse well. Cook Chick Peas in fresh cold Water by bringing to a rolling boil then reduce heat to a simmer and cook until very soft and tender about 1 1/2 - 2 hours. Drain Water and reserve it and remove any skins with your fingers and discard the skins.

2. Place the Cooked Chick Peas in a food processor with Sea Salt, crushed fresh Garlic, fresh squeezed Lemon Juice, Tahini, and Paprika and Cumin and process until smooth. Use a rubber spatula and scrape down the bowl often. Add 1-2 T of the reserved Chick Pea cooking Water at a time then repulse in food processor if needed to thin out the Hummus to your liking. Taste and adjust with more Sea Salt if needed.

3. Serve at room temperature or chilled from a tightly wrapped bowl with a drizzle of Olive Oil and garnish with Paprika and or Cumin, Sea Salt and Black Pepper if desired. Consider fresh chopped Parsley, fresh Mint, fresh Cilantro, Red Onion thinly sliced or Tomato Slices. Use your own taste buds to guide you. Serve with Pita Bread or Crackers or Tortilla Chips for an international twist.

IRISH GUINNESS STEW

2011-10-23T14:43:00.000-07:00

Guinness Stout Beer is an Irish institution that is almost a meal in itself. After a recent trip to Ireland and eating real Irish Guinness Stew for the first time, I knew when I came home I had to develop my own recipe for it. My Classic American Beef Stew is where I started adding rich Guinness and using Lamb instead of Beef. Lamb is the traditional Irish Meat used in most Irish Stews but Beef is a perfect substitute. The Guinness and flavors of the Vegetables and caramelized Lamb create an amazing taste like no other. Use either Beef or Lamb and the Stew will be incredible either way. When you are cooking with Guinness you will be cooking with the luck of the Irish and Cooking The Amazing.

A sign I saw in Ireland.

Here is the recipe.

4 lbs Lamb Shoulder or Beef Chuck Roast
2 T Olive Oil
3/4 c All Purpose Flour
1 t Fine Grain Sea Salt
1 t Fresh Ground Black Pepper
1 Can Of Guinness (14. 9 Oz)
6 T Tomato Paste
1 T Worcestershire Sauce
2 t Fine Grain Sea Salt
2 t Fresh Ground Black Pepper
2 t Dried Thyme
3 t Fresh Rosemary, finely chopped
4 Cloves of Peeled Garlic
2 Bay Leaves
6 T Beef Base
5 Large Potatoes Peeled, Quatered
3 Large Yellow Onions Peeled, Quartered
3 Medium Carrots Peeled, Chopped
3 Stalks Celery Chopped Large Chunks
1 c Water (if needed)

1. Prepare all of the Vegetables ahead before you touch the Meat. Peel the Potatoes and quarter them, peel the Carrots and cut into large 2 inch pieces, peel and quarter the Onions, Peel the Garlic and cut each clove in half and cut the Celery into large 2 inch pieces. Big pieces of Veg will stay large and will not shrink up to nothing while it stews. Set all aside. Measure out all of the other ingredients and set aside ready for use later.

2. Use a large heavy bottomed pot for this recipe like a Dutch Oven that is at least 6 qts. A flimsy thin pot will burn your stew and not allow the Meat to brown (where all the flavor starts) properly. Have a Cookie sheet ready to help transfer the pot to and from the oven safely.

3. Preheat the oven to 325 degrees.

4. Pat dry the Lamb or Beef Roast using paper towel and then cut off excess fat and reserve it. Leave a small amount of fat on the Meat because this will give the Stew some flavor. Cut the Lamb or Beef into large chunks about 2 inches square. The Meat shrinks while it stews so you want big pieces and not look like baby food when it's done.

5. Place all the chunked Meat into a big zip lock bag and pour in 3/4 c All Purpose Flour. Seal the bag after removing any air and shake until the Meat is all covered with Flour. The Flour will thicken the Stew as it cooks.

6. Place a large heavy bottomed pot (like a Le Creuset Dutch Oven) over medium heat with 2 T Olive Oil. Add all the removed fat you trimmed to the Olive Oil and brown it for 5 mins. This will melt the fat and give the Stew lots of flavor. After the fat has rendered remove the pieces of browned fat and disgard.

7. Brown the Lamb or Beef in 2 batches. Add 1/2 of the Flour covered Lamb or Beef chunks to the pot keeping them well spaced so they carmalize. Putting them too close together and crowding the pot will make them steam and not brown. Add 1/2 t of Salt and 1/2 t of Black Pepper, fresh ground to each batch as it browns. Brown the Lamb or Beef to a dark color on all sides, turing frequently and watching closely to avoid burning. This step is critical to the final Stew's flavor, don't lightly brown the Meat.

8. Remove the well browned Lamb or Beef and set aside on a platter or plate. The bottom of the pot will have a lot of browned cooked on bits. This is full of Meat flavor. Turn the heat up to high and slowly add a 14.9 oz. can of Guinness Beer. Using a large wooden spoon scrape up all the cooked on brown bits on the bottom of the pot as the Guinness deglazes it. Be agressive with the wooden spoon and work to scrape it up into the Guinness. Bring to a boil.

9. Reduce the heat to medium and add the Tomato Paste, Worcestershire Sauce, 2 t Sea Salt, 2 t Black Pepper, fresh ground, 2 t dried Thyme, 3 t Rosemary that has been finely chopped, 4 cloves of fresh Garlic, peeled and cut in half, 2 Bay Leaves and 6 T Beef Base (such as Better Than Boullion brand found near the Boullion cubes at the market). Simmer for 2 minutes then add back all of the browned Lamb or Beef including any juices that accumulated on the platter. Stir well.

10. Add all the prepped Veg on top. Use a large spoon and push the Veg down into the Meat and Sauce. Add up to 1 c of Water if needed to have enough Sauce almost, but not completely, cover the Veg. Some Veg and Meat should stick out above the Sauce. Turn up the heat to High and bring to a boil with the lid off. Once at a boil cover with the lid and place on the Cookie sheet and place in the preheated oven. Cook for 3 1/2 hours at 325 degrees undisturbed.

11. After 3 1/2 hours remove from the oven and remove the lid and allow to sit for 20 mins. Any excess fat will rise to the top. Spoon this off and disgard. As it sits the Sauce will thicken. Taste the Sauce for seasoning and add more Salt or Black Pepper if needed and stir in well. REMOVE THE BAY LEAVES so no one chokes on them. Serve with Irish Soda Bread with Butter or any dark Bread like the Irish do with a pint of ice cold Guinness.

Here is a bowl of real Irish Guinness Stew I had in Ireland that was this inspiration to this recipe.

PUMPKIN SPICE MUFFINS

2011-09-18T10:23:00.000-07:00

Pumpkin is in everything during autumn when the Squashes finally ripen and cooks everywhere seize the opportunity to create fall favorites like Pumpkin Spice Muffins , my creamy Pumpkin Cheesecake and my Amazing Butternut Squash Soup that you can substitute with Pumpkin. Don't worry if you aren't the make-you-own-Pumpkin-puree-from-scratch kind of cook because you can use canned Pumpkin like most of us do. I do! Or if you are a purist and have fresh Pie Pumpkins from the farmer's market or your own garden then don't hesitate to make your own Pumpkin puree. It could only be more Amazing! This adaptable recipe can be made into perfect Muffins or Pumpkin Spice Bread by baking the recipe into loaves. Either way you make it, you will get a very moist Muffin or Bread with hints of warm Cinnamon and Nutmeg that is truly Cooking The Amazing.

Here is the recipe.

2 Sticks Unsalted Butter, softened
1 1/2 c Dark Brown Sugar, packed
1 1/2 c Sugar
3 Large Eggs
1 c Whole Milk
1/2 c Sour Cream
1 15 oz. Can of Pumpkin
(Not Canned Pumpkin Pie Mix)
2 t Vanilla Extract
2 1/2 t Cinnamon
1/2 t Nutmeg
1/2 t Ground Ginger
1/4 t Ground Cloves
4 c All Purpose Flour
1 1/2 t Baking Powder
1 1/2 t Baking Soda
3/4 t Fine Grain Sea Salt
2 1/2 c Chopped Walnuts or Pecans

1. Plan ahead and allow 3 large Eggs and 2 sticks of unsalted Butter to come to room temperature. Then preheat oven to 350 degrees with the rack in the middle. Line 24 large Cupcake liners into Muffin tins. I use Reynolds brand jumbo baking cups 3 1/2 inches with the foiled outside liner. Makes 22-24 jumbo Muffins.

2. In a bowl of a KitchenAid mixer fitted with the paddle attachment (or a large mixing bowl and a using hand held mixer works just fine, too) cream the softened room temperature Butter with the Brown Sugar and Sugar for 4 minutes.

3. Add the 3 Eggs, Milk, Sour Cream, Pumpkin, Vanilla Extract, Cinnamon, Nutmeg, Ground Ginger and Ground Cloves and mix for about 2 minutes, scraping down the bowl often. It will look curdled.

4. Sift, over the wet ingredients, the All Purpose Flour, Baking Soda, Baking Powder and Sea Salt.
I use Fine Grain Sea Salt in 99% of my cooking because it doesn't have the odd taste of iodine and it dissolves easily unlike some Kosher Salts. And I remember hearing Miss Julia Child saying she didn't like to use Kosher Salt for that very reason. She knew better than anyone...

5. Mix for about 45 seconds and scrap down the bowl. Add the chopped Walnuts or Pecans and hand mix 20 seconds more. Scoop into large Cupcake liners filling 3/4 full or use 2 (Pam Vegetable sprayed) Bread pans if making Pumpkin Spice Bread. I use an Ice Cream scoop to make less mess and even sized Muffins. On the center rack bake Muffins at 350 degrees for 30-35 mins or until a toothpick comes out clean and allow to cool in the pan on the counter top. For Pumpkin spice Bread bake at 350 degrees on the center rack for 50-55 mins or until a toothpick comes out clean from the center. Allow to cool in the Bread pan before removing.

Another great autumn recipe is my Apple Crisp. The smell of the juicy Apples and bubbly Cinnamon Crisp coming from the oven is like nothing else.

If you really love Pumpkin desserts you will love my easy and creamy Pumpkin Cheese Cake.

SWEET CORN CHEDDAR MUFFINS

2011-09-18T09:39:00.000-07:00

The Sweet Corn was exceptional this year where I live in the Midwest. I was testing Corn Muffin recipes and thought Sweet Corn would be the perfect addition along with Sharp Cheddar Cheese to make an Amazing Corn Muffin even better. Corn Muffins arose from traditional Corn Bread from Southern kitchens and is now served all over the country along side BBQ Ribs, Fried Chicken, and even with Honey and Butter at the breakfast table. This recipe can easily be adapted by adding your favorites like Jalapenos, Bacon or Sauteed Onions. Go to your local farmer's market or farm stand and buy local produce that will taste fresher and support your community all while Cooking The Amazing.

Here is the recipe.

1 Stick Butter, melted
1/2 c Sugar
1 c Buttermilk
1/4 c Sour Cream
1/2 t Fine Grain Sea Salt
2 Large Eggs
1 Ear of Sweet Corn, shucked
1 c Yellow Corn Meal
1 c All Purpose Flour
1 t Baking Soda
6 oz Sharp Cheddar Cheese

1. Preheat your oven to 375 degrees. Put 12 Jumbo Muffin/Cupcake liners in a Muffin tin. Melt 1 stick of Butter in a large bowl in the microwave for 45-60 seconds.

TIP: I use Reynolds brand Cupcake Liners 3 1/2 inch with a foiled outside for a perfect jumbo Muffin.

2. Add Sugar and mix well for 1 minute. Then add Buttermilk, Sour Cream, Eggs and Sea Salt and mix with a hand mixer for 2 minutes.

3. Sift the Corn Meal and All Purpose Flour over the wet mixture and mix well for 1 minute with a hand mixer.

4. Microwave 1 ear of Sweet Corn for 4 minutes on high still in the husk and cut off the kernels and add to the batter mixing well. You can substitute 3/4 c of frozen Sweet Corn thawed for fresh if it is not available. Cut Sharp Cheddar Cheese into cubes about 1/2 inches or so and set aside.

5. Using an Ice Cream scoop or large spoon fill 12 large Muffin (Cupcake) liners 3/4 full with batter and place chunks of Cheddar Cheese cubes into the tops of the scooped batter then bake 20-22 minutes at 375 degrees on the center rack of your oven or until a toothpick comes out clean. Allow to cool in the pan. To make as a traditional Corn Bread place in a Buttered 9 x 9 baking dish and bake for 25-30 minutes or until the top is lightly browned and a toothpick comes out clean.

If you have extra Sweet Corn you may want to make my Roasted Sweet Corn Salad which is delicious and will make use of your farmer's market finds.

MAPLE NUT GRANOLA

2011-09-01T19:19:00.000-07:00

I can remember the first time as a kid eating Granola Cereal for breakfast. It seemed very "hippy" but I guess I was sort of a hippy kid with my long hair and living in the early 70's.  It's still a breakfast Cereal but it is also versatile enough to use as a topping for Vanilla Ice Cream or Yogurt. When added to Pancake Batter or Muffin Batter before baking makes them more Amazing and gives a sweet crunch. I wanted my Granola to be sweet and have lots of warm flavors like Cinnamon and Maple Syrup to round it out. I added three kinds of Nuts and Coconut to give it crunch and real depth of flavor. Other great ways to use Granola is to sprinkle it over fresh Fruit like Apples, Plums, or Bananas or you can easily pack it in your work lunch to get you through the day when mid afternoon hunger strikes. Granola has come a long way since the 70's and when you are Cooking The Amazing it can be easy and delicious.

Here is the recipe.

5 c Rolled Oats
1 c Chopped Walnuts
1 c Chopped Pecans
1 c Chopped Almonds
2 c  Sweetened Coconut Flakes
1 c  Roasted Sunflower Seeds
1 c Raisins or Dried Blueberries
1 c Dried Cranberries or Cherries
1 c Dark Brown Sugar
1 t Ground Cinnamon
1/2 t Sea Salt, fine grain
1 c  Maple Syrup
1/2 c Honey
1/2 c Canola Oil
1 t Vanilla Extract

1. Preheat oven to 325 degrees. Cover a cookie sheet pan with aluminium foil to make clean up easy.

2. Place 5 c of Rolled Oats in a large bowl. Rolled Oats are also called Old Fashioned Oats. Do not use Instant Oats but Steel Oats will work, too.

3. Chop all the nuts into small pieces. Small enough to eat easily. Place in the bowl with the Oats. Add the Cinnamon, Salt, Coconut, Roasted Sunflower Seeds, Raisins and Cranberries and mix well with a large spoons or your hands.

4. In a medium bowl mix together with a spoon the Maple Syrup, Honey, Canola Oil, and Vanilla Extract well.

5. Pour the liquid mixture over the Oat mixture and mix well with a large spoon or your hands. I use my hands which works best. Be sure to get all of the dry ingredients covered with the wet ingredients.

6. Spread the 1/2 of the mixture in an even
Layer on the covered cookie sheet and place on the middle rack of a 325 degree preheated oven and bake for 22-25 minutes or until the Granola is browned. This will make enough for two batches.

7. Remove from the oven and let sit on the pan until cool before breaking up into chunks as big or as small as you like. When you first remove the Granola from the oven the Granola will still be wet and will feel crumbly. It's the browned color you are looking for to ensure doneness. When it gets toasty brown it is done. Once it sits for about 1 hour it will dry out and cool. Once cooled completely store in an air tight container.

Granola makes a great Cereal with Milk or Soy Milk.

Or cover your favorite Yogurt with a handful of Granola.

MEDITERRANEAN TUNA SALAD

2011-09-01T19:07:00.000-07:00

Mediterranean cooking has been my style of cooking since traveling throughout Southern Spain, France, Italy, Greece and Turkey and the Middle East and Northern Africa. My cooking has been influenced by Amazing fresh grilled Fish with Rosemary and Lemon I ate in Spain, Falafels and Hummus in Egypt and even the Pigeon Pie in Morocco. This Tuna Salad can be eaten like a Sandwich on fresh Bread or served over tossed mixed Lettuces and eaten with a fork chilled. The Lemon Zest and Lemon Juice brighten up canned Oil Packed Tuna with crunchy Celery and Salty Capers to balance the textures. I use Italian Oil packed Tuna when I can because the flavor does not compare. The flavors of the Mediterranean are easy to bring home no matter where you live when you are Cooking The Amazing.

Here is the recipe.

2 cans Oil Packed Tuna (5 oz. each) drained
1 T reserved Oil from the Canned Tuna
Zest of 1 Lemon
Juice of 1/2 Lemon
1/4 c Finely Chopped Celery
1/4 c Finely Chopped Red Onion
1/4 c Diced Tomato
1 T Capers, drained
1/2 t Fine Grain Sea Salt
1 t Fresh Ground Black Pepper
10 Fresh Basil Leaves, julieanned

1. Drain the Oil from 2 cans of Tuna and reserve 1 T.
Place the Tuna in a large bowl. Add the 1 T of Tuna Oil from the can back to the drained Tuna. I use Italian Oil packed Tuna which is very flavorful but you can use any store bought Tuna like Starkist brand. Make sure it is packed in Oil not spring water. If you haven't tried Italian canned Tuna, you must. There are several brands in local markets or if you have an Italian specialty store it will be there.

2. Zest a Lemon over the top of the drained Tuna. Be sure to zest only the yellow part and none of the bitter white pithy part.

3. Chop the Celery, Red Onion, and Tomato into small dice and place in the bowl. Add 1 T Capers and the Juice of 1/2 of the Lemon and the Sea Salt and Pepper.

4. Mix all well with a spoon and taste for need for more Salt or Pepper or Lemon Juice.

5. Stack all the fresh Basil leaves on top of each other and roll tight like a cigar. Slice across with a knife into ribbons. This is how to julieanne or chiffonade something. Stir in the basil and cover tightly and refrigerate until cold before serving.

BANANA BREAD MUFFINS

2011-08-01T12:40:00.000-07:00

Banana Bread is an American favorite that can not be matched for the Amazing aroma that comes from the kitchen while it bakes. Making Banana Bread into Muffins makes it practical to place in a school or office brown bag lunch or to use as individual desserts. For the most amazing dessert bake these Banana Bread Muffins and place a scoop of high quality Vanilla Ice Cream in the center of a Muffin cut into quarters and then top with Banana Pineapple Foster Sauce. I know, my butt is already too big, too, but this is an amazing dessert and you deserve to splurge once in a while.  Big butt or not, when something tastes this good it is worth Cooking The Amazing for.

Here is the recipe.

2 Sticks Butter Softened
1 1/2 c Sugar
1 c Dark Brown Sugar
2 Large Eggs
1 c Whole Milk
1/2 c Sour Cream
2 t Vanilla Extract
1 t Almond Extract
6 Over Ripened Medium Bananas
4 c All Purpose Flour
1 1/2 t Baking Soda
1 1/2 t Baking Powder
3/4 t Fine Grain Sea Salt
1  1/4 t Ground Cinnamon
1/8 t Ground Ginger
12 oz Toasted Black Walnut Pieces
           or Toasted Pecan Pieces
1 c Dark Brown Sugar (for tops)
OPTIONAL: 1 1/2 c Dark Chocolate Chips

1. Prepare ahead and use very ripe and black spotted Bananas, the kind that fruit flies swarm and allow the Butter and Eggs to come to room temperature. Preheat oven to 375 degrees and prepare Muffin pans with Cupcake papers. This makes about 20-22 large Muffins or 30 regular sized Muffins.

2. In a large mixing bowl with a hand held mixer or the bowl of a KitchenAid Mixer using the paddle attachment cream the Butter, Sugar and 1 c Dark Brown Sugar for 4 minutes. It will look grainy.

3. To this bowl, add the 2 Eggs, Milk, Sour Cream, Vanilla and Almond Extracts and mix until well incorporated, about 2 minutes.

4. In a separate bowl, using a hand mixer, mix the Bananas until uniform and mushy, about 2 minutes.

5. Add the Bananas to the other bowl and mix well into the mixture.

6. In a large bowl using a rubber spatula, mix well the Flour, Baking Soda, Baking Powder, Sea Salt, Cinnamon and Ground Ginger. Then sift this mixture over the wet ingredients. Mix for about 1 minute using a hand mixer.

TIP: To toast the Walnut pieces (or Pecan pieces) place in a dry skillet over medium heat on the stove top and stir very frequently until the begin to brown and become fragrant. Watch very closely because they can burn quickly.

7. Add the Toasted Walnut Pieces or Pecans and fold in well. If you are adding the optional Dark Chocolate Chips, add them now. I recommend Ghirardelli 60% Cocoa Bittersweet Chocolate Chips because they taste Amazing and are affordable. Of course, if you have a block of Valrhona Chocolate around use it chopped into chunks. No one will complain.

8. Fill the Muffin cups 3/4 full and then sprinkle the tops with 1 c Dark Brown Sugar evenly divided and place in a preheated 375 degree oven on center rack. Rotate the pans 1/2 way through cooking time. For large Muffins bake for 24-30 minutes or until the tops are browned and a tooth picks come out clean. For regular sized Muffins bake for 20-25 minutes. For traditional Banana Bread loaves, divide into two large loaf pans and bake for 40-50 minutes until a toothpick comes out clean and tops are evenly browned. Your house will smell AMAZING while this bakes. Allow to cool in the pan.

TIP: For an even bigger butt: Make a layered dessert by slicing Banana Bread Muffins and layering them with Grandma's Banana Pudding Recipe and topping with Homemade Whipped Cream for another delicious end to a meal.

GREEK SALAD with GREEK DRESSING

2011-08-01T12:00:00.000-07:00

Greek Salad made with crisp Romaine Lettuce, Salty Feta Cheese and lots of summer Vegetables right from your garden can make a great starter Salad or served with sliced Grilled Chicken on top, a complete meal. Making your own Greek Salad Dressing using fresh Basil and Lemon juice takes this Salad from great to Amazing. It can all be made ahead and the Greek Salad Dressing added at the last minute for a crisp Salad. Serve this delicious Salad with Grilled Fish or my Amazing Grilled Shrimp with Lemon or Grilled Lamb or Chicken. The Greek Salad Dressing call also be used as a marinade for grilled Meats to carry the Greek flavor into the whole meal or as a Dressing for any Salad you want to make. It doesn't have to be a Greek Salad to enjoy this bright and tasty Dressing.

To make the most Amazing Greek Salad be sure to use Fresh Lemon juice you squeeze yourself, Fresh Basil and Feta Cheese that you crumble yourself that comes in a brine and you will be Cooking The Amazing!

Here is the recipe.

GREEK SALAD DRESSING/ MARINADE

2 Cloves Garlic finely chopped
1/4 c Fresh Squeezed Lemon Juice
(about 2 Lemons)
3 T Red Wine Vinegar
1/3 c Extra Virgin Olive Oil
2 t Dijon Mustard
25 Fresh Basil leaves
3 t Dried of Fresh Oregano
1/2 t Fine Grain Sea Salt
1 t Fresh Ground Black Pepper
2 1/2 t Sugar

1. Plan ahead. This Greek Salad Dressing tastes best when prepared and refrigerated 1-2 hours ahead. Chop 2 Cloves of Garlic finely and place in a blender.

2. Squeeze fresh Lemon juice from about 2 Lemons for a total of 1/4 c. Rolling the Lemons on the counter with the palm of your hand using firm pressure will make them easier to juice. Pour Lemon juice in the blender with the Garlic.

3. Place all of the other ingredients into the blender: Red Wine Vinegar, Olive Oil, Sea Salt, Black Pepper, Oregano, Basil leaves, Sugar, and Dijon Mustard. Puree for 1 minute until well mixed. Taste and then correct for Salt or Pepper or more Basil, Lemon juice, etc. Adjust it to your taste. The flavor will improve as it sits refrigerated and tastes best after 1-2 hours of refrigeration. It can be used right away but the full flavor potential comes with sitting refrigerated. It will last 3-5 days refrigerated.

4. To use this Greek Salad Dressing as a marinade place Chicken, Beef, Shrimp, Lamb, Fish or Lobster in a large ziplock bag with the Dressing and distribute well all over the Meat or Fish. Seal tightly and refrigerate 1-2 hours before removing and grilling, basting with the Dressing as needed as it grills.

GREEK SALAD

1 Recipe of Greek Salad Dressing (above)

2 Hearts of Romaine Lettuce Chopped

1/2 of a Medium Red Onion sliced thin

2 Medium Tomatoes diced

1 Medium Cucumber peeled and sliced

1/2 c Kalamata Olives, pitted

8 oz. Fresh Feta Cheese in brine

1 Lemon to squeeze fresh juice

Fresh Ground Black Pepper

1. Have a large bowl ready. Prepare the Red Onions by slicing them thin and in rings.

2. Wash and dry hearts of Romaine Lettuce and chop into large bite size pieces. Toss with the Red Onion slices in the large bowl.

3. Prepare all of the other Veg. Peel and slice Cucumbers into thick 1/2 moons and large dice Tomatoes. Set aside.

4. Pour 1/2 of the prepared Greek Salad Dressing onto the Romaine Lettuce and Red Onions and gently toss to coat well.

5. Add the sliced Cucumbers and diced Tomatoes. Drain the Kalamata Olives and crumble the Feta Cheese after removing from the brine then add them to the Salad and gently toss with more of the Greek Salad Dressing to your desired taste. Squeeze fresh Lemon juice over the finished Salad and add a few grinds of fresh Black Pepper and serve immediately.

MUSHROOM RAGU

2011-07-08T21:18:00.000-07:00

Mushroom Ragu is a rich and hearty Mushroom Sauce that can be tossed with cooked Pasta, layered in a Lasagna to replace the Meat or ladled over creamy Polenta or steamed White Rice. The Mushrooms give an earthy depth of flavor that allows the other key ingredients, like Garlic and Madeira Wine to shine in the background without dominating. This delicious Ragu will become one of your go to comfort foods that can be a main course or a side dish to other hearty dishes like Meatloaf or Braised Beef Ribs. Mushroom Ragu is a dish that makes Cooking The Amazing both easy and delicious.

Here is the recipe.

2 lbs. Fresh Mixed Mushrooms, quartered
3 T Olive Oil
1 1/2 t Sea Salt, fine grain
1 t Fresh Ground Black Pepper
2 T Olive Oil
1 Large Yellow Onion, diced fine
2 Cloves Garlic, chopped fine
1/2 t Sea Salt
1/2 t Fresh Ground Black Pepper
1 t Dried Thyme
1 t Dried Oregano
1 c Beef Stock
1/2 c Madeira Wine
2 1/2 c Tomato Sauce

1. Select at least two types of Mushrooms for a more in depth Mushroom flavor. Crimini, Oyster, Shiitaki, Chanterelle or even White Button Mushrooms are widely available varieties. Use a slightly damp cloth to clean your Mushrooms. Never put mushrooms under water to clean them because they will become water logged and so will the dish you are making. Mushrooms absorb liquids easily. After cleaning, quarter the Mushrooms lengthwise.

2. Heat 3 T of Olive Oil in a large deep pan over medium heat. Add the Mushrooms in 2-3 batches, avoiding over crowding the pan, and saute until browned and crisp, about 7-10 mins per batch. Season with Sea Salt and Black Pepper as they saute. Over crowding leads to steaming and changes the taste of the dish in the end. Set aside on a large plate once sauteed.

3. In the same pan heat up 2 T Olive Oil and add a finely diced medium Yellow Onion and saute until translucent and soft, about 6-8 minutes. Then add the finely chopped Garlic, Sea Salt, Black Pepper, Thyme and Oregano and saute for 1 minute more.

4. Deglaze the pan with Madeira Wine increasing the heat to medium high and bringing to a boil. Once at a boil add the Beef Stock. Reduce heat to medium low and simmer then add the Tomato Sauce and stir in well. Simmer with the lid off until and reduce, about 7-10 minutes. The Sauce should coat the back of a spoon. This concentrates the flavors and thickens the Sauce. Taste the Sauce and add Sea Salt or Black Pepper if needed. Be sure to use a very good flavorful Tomato Sauce because it is a dominant flavor.

5. Add the Mushrooms back to the Sauce and mix in well. Simmer for 5 minutes. The Ragu should be thick. Taste again, and add any Sea Salt or Black Pepper if needed then serve.

HOMEMADE CROUTONS

2011-07-02T19:12:00.000-07:00

Making your own homemade Croutons using left over Bread or even fresh Bread you have just made can turn a boring Salad into something amazing. Croutons add that flavorful crunch and break up the veg monopoly of a salad or they give a hot bowl of soup more character. Homemade Croutons take a millions times better than any stale store bought ones that are full of who knows what and probably older than your middle child. And making Croutons is easy. Use left over homemade Bread or a good store bought loaf like Brioche or Challah or any good French Baguette. Almost any good Bread will work. Using a good Olive Oil to round out the flavors is also an important ingredient not to skimp on. Salads and Soups do not need to be boring. Adding a few crisp and delicious Croutons that you made yourself will make anyone Cooking The Amazing.

Here is the recipe.

2 c Cubed Good Bread
1/2 c Extra Virgin Olive Oil
1 t Fine Grain Sea Salt
1 t Fresh Ground Black Pepper
2 t Dried Thyme
2 t Dried Oregano
1 t Garlic Powder
1 t Onion Powder
1/4 t Red Pepper Flakes
1/4 c Grated Parmesan Cheese

1. Preheat oven to 350 degrees. Place a sheet of parchment paper or aluminium foil over a Cookie sheet tray.

2. Cube Bread into one inch squares with the crusts left on using a serrated knife. You can use any good Bread or make your own Brioche. It does not need to be "day old" or stale. Fresh Bread works just fine. Just make sure the Bread tastes good because this is the main ingredient. Bad tasting bread=bad tasting Croutons.

3. In a medium bowl stir together the Olive Oil, Sea Salt, Black Pepper, all of the Seasonings and the Parmesan Cheese until well mixed.

4. Add the cubes of Bread and toss with your hands until well coated with the Olive Oil mixture then spread them out on the covered Cookie Sheet keeping some space between them so they brown evenly as they bake.

5. Bake at 350 degrees for 15 minutes or until well browned, turning them over with a spatula half way through cooking. Allow to sit for 10 minutes then serve. Store once completely cooled in an airtight ziplock bag at room temperature.

LASAGNA

2011-05-24T13:20:00.000-07:00

Lasagna is an Italian classic that is a favorite of almost everyone. If you need to feed a crowd or create a dinner that is versatile and limited only by your cooking imagination then Lasagna is what you are looking for. You can add cooked Spinach or double the Mushrooms and leave out the Sausage for a Veggie version. I have had a lot of not so good Lasagnas at many Italian restaurants that were too dry, dense and tasteless. We've all had bad home cooked Lasagna made with slimy Noodles, horrible jarred Sauce and the absolute worst thing to add to Lasagna... Cottage Cheese.   I know, I know! Cottage Cheese in Lasagna is common in America but it is not the best choice when flavor and texture are concerned.   There, I said it. The use of Cottage Cheese has caused cultural outcries from many Italians who cringe at the very thought of using it!   This recipe allows for your own tastes and additions... even for Cottage Cheese, if you must. If you like it and it tastes good to you, then use it. It is your Lasagna and should reflect your cooking taste, not mine. But don't worry, I won't tell Momma Mia Mancini you put it in because you are Cooking The Amazing.

Here is the recipe.

1 recipe Tomato Sauce (or about 8 cups prepared)
24 oz. Fresh Lasagna Pasta ( or 1 1/2 Boxes dried)
4 T Butter
1 lb Mild Italian Sausage
1 medium Onion, diced fine
2 Cloves Garlic, minced fine
3 T Butter
8 0z White Button Mushrooms, sliced
1/2 t Fine Grain Sea Salt
1/2 t Fresh Ground Black Pepper
12 oz Ricotta Cheese
1/2 c Fine Grated Parmesan Cheese
2 t Dried Oregano
12 Fresh Basil Leaves
1/2 t Fine Grain Sea Salt
1/2 t Fresh Ground Black Pepper
12 oz Provolone Cheese, Sliced Thin
16 oz   Fresh Mozzarella Cheese
1/2 t Fine Grain Sea Salt
1/2 t Fresh Ground Black Pepper

1. Get all of the ingredients needed prepared ahead to make assembly of the Lasagna to go well in the long run. Grate your Cheeses, prepare the Tomato Sauce boil the Pasta if you are using dry. Store the cooked Pasta in a salted ice water bath but remember to rinse before using. This will save time. Use a 13 X 9 baking dish or a deep large disposable foil pan. Preheat your oven to 350 degrees.

2. Prepare the Tomato Sauce.  If you are going to take the trouble to make a homemade Lasagna then use a real homemade Tomato Sauce.   It is so easy and worth the little effort for the best tasting Lasagna. This can be done the day before. Heat it up to use it in this recipe. If you must use jarred Sauce use a very good one. Click HERE for my Tomato Sauce recipe.

3. Boil the Lasagna Pasta. I use fresh Pasta but dried Pasta is just fine. Use 1 1/2 boxes of the 16 oz box size. Add plenty of Salt to the boiling water and cook the Pasta as directed on the box for dried Pasta until just cooked, about 8-10 minutes. If using fresh Pasta, boil in Salted water for 4 minutes until just almost cooked through. Fresh usually require no cooking but I have found it to be gummy sometimes if I don't partially cook it ahead. You can prepare your Pasta while the Sauce is simmering. Place cooked Pasta in an Salted Ice bath to keep your Pasta from drying out or getting soggy. When ready for use, drain, rinse and blot dry. Fresh Pasta is available at most markets or Italian Delis.

4. To make a Salted Ice bath simply add 2-3 c Ice to a large bowl of water then sprinkle in 3 t of Sea Salt and stir until the Salt is dissolved then add the cooked Pasta.

5. In a medium pan, add the 4 T of Butter and melt over medium heat. The Butter will give it a great taste. Add the Sausage and brown the Sausage over medium heat until cooked through, about 7-9 minutes. Remove the Sausage and set aside and reserve the sausage fat in the pan. Add a little Olive Oil, if needed, if not enough fat to saute the Onions in. Add the diced Onion and cook until translucent, about 5-7 minutes then add the Garlic and saute 30 seconds more. The Onions and Garlic pick up the flavor left by the Sausage on the pan. Add the cooked Onions and Garlic to the Tomato Sauce.

6. In the same pan over medium heat, saute the sliced Mushrooms in 3 T of Butter until browned, about 7-9 minutes. Season with Sea Salt and Pepper as they cook. Set aside. You want the Mushrooms crispy on the edges and caramelized for best taste in this Lasagna. You can use White Button or Crimini Mushrooms in this recipe or mix of both.

7. Place the Ricotta Cheese in a medium bowl and add 1/2 c of Parmesan Cheese, 2 t dried Oregano and 12 leaves of fresh Basil that has been cut into chiffonade (rolled like a cigar tight then cut in strips). Mix all well.

8. Slice the Fresh Mozzarella into thick 1/2 inch slices and set aside.

9. Now it is time to assemble. First ladle 2 cups of the Tomato Sauce into the bottom of the baking dish then put a layer of Lasagna Noodles on top.

10. Over the Lasagna Noodles spread all of the Ricotta Cheese mixture evenly to the edges. Then layer on all of the Provolone Cheese.

11. Layer on another layer of Lasagna Noodles over the Cheese. Then add all of the cooked Sausage.

12. Add all of the Mushrooms over the Sausage and about 2-3 cups of the Tomato Sauce on top of the Mushrooms. Add more Tomato Sauce if needed to be sure the Sausage and Mushrooms are well coated in Sauce.

13. Add another Layer of Lasagna Noodles over the Mushrooms and Sausage. Using your hands gently compress down on the Noodles so that any air pockets will fill in below for even cooking. Then add 2 -3 cups of Tomato Sauce and then the sliced fresh Mozzarella Cheese. Sprinkle with Sea Salt and fresh ground Black Pepper.

14. Cover with foil loosely so that the Mozzarella doesn't stick to the foil and place on a cookie sheet for ease of transfer to the oven and out. Safety first! Then bake at 350 degrees for 1 hour or longer if needed until the Sauce is bubbling around the edges and the Cheese is melted. All ovens vary in cooking times so yours may require 10 minutes more or so. Remove the foil and broil on high for 1-2 minutes so that the Mozzarella browns in spots and bubbles. Watch very closely so that it doesn't burn under the broiler. Remove from the oven and let the Lasagna then sit for 10 minutes before serving. Garnish at the last minute with fresh Basil.

BAKED HAM WITH MAPLE CHERRY GLAZE

2011-04-07T17:20:00.000-07:00

Sunday dinner and your holiday table will never be the same with this amazing Baked Ham glistening in a sweet Maple Cherry Glaze. The Glaze perfectly balances the smokey saltiness of the Apple Cider Baked Ham. I also use a good quality bone-in Ham that is also skinless for the best flavor and ease of cooking. For a unique flavor and to ensure moisture I bake the Ham first in Apple Cider and then glaze it with delicious a glaze of Maple Syrup and Cherry Preserves. When you are Cooking The Amazing it doesn't have to be Easter Sunday or Christmas dinner to serve the most delicious Baked Ham.

Here is the recipe.

HAM
1 10-12 lb. Fully Cooked Ham, bone-in and skinless
2 c Apple Cider (or Apple Juice)

MAPLE CHERRY GLAZE
1/2 c Maple Syrup
2 12 oz Jars Cherry Preserves (Smuckers)
4 T Dijon Mustard
1 1/2 c Dark Brown Sugar
1 t Ground Cinnamon
1 t Fresh Ground Black Pepper

1. Preheat your oven to 375 degrees. *NOTE that this Ham bakes for a total of 3-3 1/2 hrs. then rests for 20 mins. to help you to plan on when to serve it.

2. Remove your Ham from the plastic and place it in a medium roasting pan. Place the roasting pan on a cookie sheet for safe and ease of transfer to and from the oven later. I use a disposable foil roasting pan that requires no clean up! Place the Ham with the exposed meat side down and score the outer flesh with a knife in a criss cross pattern about 1/8th inch deep. Don't cut too deep or the juices will escape leaving a dry Ham as it bakes.

3. Pour 2 cups of Apple Cider (or Apple Juice) over the Ham. Cover your ham in aluminum foil tightly.

4. Bake in the oven at 375 degrees. After the first 1 hour 20 minutes of baking, remove the Ham and baste it with the pan juices from the bottom of the pan. Return to the oven covering again in foil. Repeat the basting 4 more times (basting every 20 minutes for the next 1 hour and 20 minutes of baking). Keep the Ham covered with the foil as it bakes between bastings. After the last basting, return the Ham covered in foil to the oven for 20 more minutes.

5. During the last few minutes of baking, prepare the Glaze. In a medium sauce pan, over medium heat, combine the Maple Syrup, two 12 oz. jars Cherry Preserves (I use Smucker's brand because it has whole Cherries in it), Dark Brown Sugar, Dijon Mustard, Cinnamon and Black Pepper. Mix well and simmer for 5 minutes.

6. The Sauce will become thick and glossy as it simmers. Taste it and adjust to your liking.

7. After the Ham has baked for a total of 3 hours covered, remove the ham from the oven and remove the foil. Spoon off all the pan juices from the bottom of the roasting pan and discard.

8. Then pour the Maple Cherry Glaze you made over the Ham. Keep uncovered and return to the oven and bake for 30 minutes more, undisturbed, without basting at 375 degrees. Watch the Ham close for burning of the Glaze. It will get dark in some areas as the Glaze caramelizes. This will be the best bits! Then remove from the oven and check the internal temperature which should register at least 140 degrees in the deepest part of the Ham (do not touch the bone) when done. If it is not at 140 degrees yet, allow it to rest for the 20 minutes in step 9 and then recheck the temperature. The temperature will continue to rise as it rests. If it is still below 140 degrees, return to the oven for 15 minutes at 375 degrees. Repeat as necessary until you've reached the right temperature. Ham sizes and ovens will vary which may increase cooking time.

9. Once you are at 140 degrees, spoon any of the Glaze from the bottom of the pan over the Ham several times to coat it well. Pour any extra into a serving bowl to serve with the Ham on the side. Tent the Ham in foil and let it rest for 20 minutes on the counter to allow the juices to redistribute before slicing and serving.

WHITE WEDDING CUPCAKES

2011-03-13T08:21:00.000-07:00

I love white wedding Cake. After all, it is the best part of the wedding. You know, those long, drawn out ceremonies where everyone is stuffed in their frilly dresses and new stiff white shirts wishing the party would start and the sappy stuff would end. The Wedding Cake at the end makes it all worth it. This recipe is to satisfy those White Wedding Cake cravings at home. White fluffy, moist Cake with creamy white Vanilla Butter Cream Icing doesn't have to wait for love birds to tie the knot to be eaten. You can make it anytime, for any reason, even for your own love bird... or just for yourself to eat while you watch that old VHS video of your wedding. You can make this into a layer cake with Raspberry Jam or Fresh Strawberries in between the layers for a delicious surprise. Or, if you are like me, leave good enough alone and serve it pure, plain and all white. When you are Cooking The Amazing, "it's a nice day for a white wedding...Cake."

Here is the recipe.

1 1/2 Sticks Butter, unsalted, softened
1 2/3 c Sugar
1 c Buttermilk
1 c Sour Cream
2 t Vanilla Extract
2 t Almond Extract
6 Egg Whites, from large Eggs
1/4 t Cream of Tarter
2 1/2 c Cake Flour (You may substitute All Purpose Flour but will be slightly more dense)
2 t Baking Powder
2 t Baking Soda
1 t Sea Salt, fine grain
Butter to grease pans

1. Preheat oven to 350 degrees. *Plan ahead: Use room temperature ingredients for the fluffiest Cake.

2. This can be made into a layer Cake. Butter two 9 inch Cake pans then line with parchment paper rounds in the bottom. Butter the top of the parchment papers. Or for Cupcakes, place 22-24 Large Sized Cupcake liners in muffin tins.

3. In the bowl of a KitchenAid with a paddle attachment or large mixing bowl with a hand mixer, cream softened Butter and the Sugar for 4 minutes, scraping down the bowl frequently. It will be grainy.

4. To the creamed Butter and Sugar mixture add the Buttermilk, Sour Cream, Vanilla Extract and Almond Extract and mix well with a hand mixer or KitchenAid for about 3 minutes. It will look curdled.

5. In a separate large bowl using a hand mixer, whip the Egg Whites and the Cream of Tarter into stiff peaks. About 3-4 minutes and set aside.

6. In a separate medium bowl (I know, another bowl to clean, but this Cake is worth it.) sift the Cake Flour, Baking Powder, Baking Soda, Sea Salt and then whisk well to combine. It is important to lighten the Flour by sifting and to make sure the Baking Soda and Powder are well distributed.

7. Pour the dry ingredients into the bowl of wet ingredients and mix for about 1 minute until no flour is seen. Be careful not to over mix. Scrape down the bowl often.

8. Add 1/3 of the whipped Egg Whites to the mixture and mix in to lighten the batter using a rubber spatula. Then add the rest of the whipped Egg Whites and fold it in using a rubber spatula until incorporated well.

9. Pour cake batter mixture into the prepared cake pans divided equally and place into the center of the preheated oven and bake for 22-25 minutes or until a toothpick comes out clean from the center of the cake. Check the the cake at 22 minutes. If not done, place back into the oven and continue to bake checking again in 1 minute intervals until a toothpick comes out of the center of the cake clean. The cake will be very lightly browned in color. Rotate your pans half way through.

10. For Cupcakes, fill Cupcake liners 1/2 way up and bake for 19-22 minutes at 350 degrees until a toothpick comes out clean and tops are lightly browned. * Don't overfill liners or they will over flow. Rotate the pans half way through.

11. Allow to rest in the pan for 1 hour before removing to cool to room temperature. This is a very moist and fragile cake so handle with care. Once cooled completely ice with Vanilla Butter Cream then dust with Powdered Sugar if desired. To make it fun for kids add sprinkles.

VANILLA BUTTER CREAM

4 1/2 sticks Butter, unsalted, softened
5 c Powdered Sugar
1 T Milk
4 t Vanilla Extract
3-5 t Almond Extract
1 Pinch fine grain Sea Salt (very small pinch)

Total Prep Time: 5 minutes (except time to soften butter.)

1. Allow Butter to sit out until it is room temperature until softened.

2. In a large bowl, place the softened Butter.

3. Cream the butter with a hand mixer for 1/2 minute.

4. 1 cup at a time, add the Powdered Sugar and blend well.

5. In a small bowl, add Milk, Salt (very very small pinch), Vanilla and Almond Extracts and mix well. * Different brands of Almond Extract are stronger than others. Start off with 3 t mix well and taste and add 1 t at a time until you get what tastes best to you.

6. Begin mixing the Butter and Powdered Sugar again and add the liquid Milk and Extract mixture until mixed in well, approx 2 mins. Taste and add more Extracts as needed.

7. Keep Butter Cream Icing at room temperature for the best consistency to ice cakes.

8. Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.

OTHER FLAVOR OPTIONS: Delete the Almond extract and add 3-6 tsp. of your favorite extracts like Peppermint or Coconut. Or add 1/2 c to 1 c of Raspberry Jam or Strawberry Jam for a delicious Icing.

TIP: If you do not wish to use traditional Vanilla Butter Cream then choose the Icing of your choice to ice your Cake. Butter Cream Icings are always a good choice, it's picking the flavor that's hard.

Click HERE for amazing Butter Cream Icing recipes like Chocolate Butter Cream or Coconut Butter Cream.

For a delicious Cream Cheese Icing click HERE.
Or for a twist on tradition try dipping Cupcakes into dark rich Ganache or icing with Coconut Pecan Icing.

COPYRIGHT (c) 2011

ITALIAN POT ROAST

2011-03-11T20:32:00.000-08:00

This is not your everyday Pot Roast. It is made with an amazing Sauce of Italian Wine and Spices blended with the mellow flavor of braised Garlic, Onions and Fennel. This Pot Roast is a simple braise using a Beef Roast to build the rich flavors from the beginning then is long roasted in the rich Sauce. Serve this on a cold Sunday evening with crusty Italian Bread and a simple Green Salad with a sharp Vinegary Dressing to cut the richness of the Pot Roast for an amazing dinner and you will be Cooking The Amazing.

Here is the recipe.

3 1/2- 4 lb Beef Roast (Butt or Chuck is best)
2 Large Yellow Onions, chopped
2 Stalks Celery, diced
2 Medium Carrots, peeled and chopped
1 Fennel Bulb, chopped
5 Cloves of Garlic, chopped
2 T Olive Oil
1 t Sea Salt, fine grain
1 t Fresh Ground Black Pepper
3 T Olive Oil
1 t Sea Salt, fine grain
1 t Fresh Ground Black Pepper
3 T Tomato Paste
1 T Worcestershire Sauce
1 c Italian Red Wine (like Chianti)
4 c Tomato Sauce (good quality)
1 T Red Wine Vinegar
1 T Beef Base
2-3 Bay Leaves
1 1/2 t Dried Thyme
2 t Dried Oregano
1/4 t Crushed Red Pepper Flakes
2 T Fresh Italian Parsley, chopped for garnish

1. Prep all of your Vegetables by rough chopping them. Peel the Carrots first before chopping. Place the Onions, Celery, Carrots , Fennel and Garlic in a food processor and process until finely chopped.
Set the Veg aside.
TIP: To prep the Fennel, cut the green parts off the top of Fennel and split the bulb in half, removing the hard core found in the bottom center.

2. Preheat your oven to 325 degrees.

3. Use paper towels to pat dry your Beef Roast. Trim any excessive fat off but leave some fat for flavor. Marbled fat Meat is good! Add 2 T of Olive Oil to a large heavy pot or Dutch oven (like Le Creuset) over medium high heat. Once hot, add the Beef Roast and sprinkle with 1 t Sea Salt and 1 t fresh ground Black Pepper after placing in the pot. Brown well on all sides, about 2-3 mins per side. You are not cooking the roast all the way through, but browning the outside giving it best flavor when it is done. When all sides are browned, remove from the pot and set aside on a platter while you cook the Veg.

4. Pour out any Olive Oil left in the pot, leaving any cooked on brown bits on the bottom of the pan. Turn the heat down to medium and add 3 T of fresh Olive Oil. Once hot, add all the processed Veg and 1 t Sea Salt and 1 t fresh ground Black Pepper, stir well and frequently, watching for burning. Saute for 8-10 minutes until all the Veg are browned. You want it to be very well cooked. It will start out very orange then look a dull brownish color as it cooks.

5. Once the Veg are cooked, add 3 T of Tomato Paste and stir in well and cook for 2 minutes.

6. Next, add 1 T of Worcestershire Sauce, 1 c Red Wine, 4 cups of good quality Tomato Sauce, 1 T Red Wine Vinegar and 1 T Beef Base and increase the heat to medium high and bring to a boil. Stir constantly, scraping up any bits from the bottom of the pot. Allow to boil for 1 minute then add Bay Leaves, Thyme, Oregano and Crushed Red Pepper Flakes. Be careful, it will splatter! Taste the Sauce and add Sea Salt or Black Pepper as needed.

TIP: Beef Base is a paste that comes in a jar found near the Bouillon Cubes. There are powdered Beef Bases and paste Beef Bases. Never get the powdered. Penzey's Spices has a great one or use Better Than Bouillon Organic Beef Base which is found at Whole Foods Market and most other markets.

7. While the Sauce is still boiling add the Beef Roast back to the pot and any juices that collected while it rested from the platter. Baste the Roast with the Sauce a covering it with the thick Sauce and place the lid on. Place the pot on a cookie sheet and place in the center of your oven and roast for 3 hours at 325 degrees.

8. After 2 hours in the oven, check the Sauce. It should be liquidy and moist but reduced and thickened. The top of the Beef Roast will look dryer than the surrounding Sauce. Turn the Roast upside down and baste the top with the Sauce. Put the lid back on and return to the oven to continue cooking.

9. After 2 1/2 hours of roasting remove the lid. Taste the Sauce and add Sea Salt or Black Pepper as needed. This time return to the oven without the lid and roast for the last 30 minutes so the Sauce can concentrate.

10. After 3 hours remove from the oven and allow to sit in the pot for 15 minutes undisturbed with the lid off. Remove the Bay Leaves so no one chokes on them. Remove any fat that has settled to the top by spooning it off. Serve by carving large pieces from the Roast placed on top of Cooked Pasta, Mashed Potatoes or Polenta with the Sauce spooned over. Garnish with fresh chopped Italian Parsley.

COPYRIGHT (c) 2011

FRENCH TOAST

2011-03-01T19:46:00.000-08:00

It's usually only on Sunday mornings, special Sunday's at that, that we eat French Toast at my house. But, lately with all this Brioche Bread making going on, it's been a Sunday French Toast breakfast even on a regular Wednesday. The above picture is from yesterday's breakfast of amazing Brioche French Toast with a hint of Cinnamon and sweet Brown Sugar with thick Maple Syrup and fresh Berries. You can use any great tasting Bread for French Toast but Brioche really makes the best. For a special breakfast, like a birthday or Mum's Day, you could even make French Toast even more amazing by topping it with Banana Pineapple Foster Sauce. This would be for someone very special indeed! No matter how you choose to top it, Toasted Pecans and Maple Syrup, Bacon and Maple Syrup or just a dash of Powdered Sugar, French Toast is an all time favorite when you are Cooking The Amazing.

Here is the Recipe.

6 Thick Slices of Bread (preferably Brioche)

3 T Butter

1 c Half and Half

2 Large Eggs

1/4 c Dark Brown Sugar

1/2 t Ground Cinnamon

1 t Vanilla Extract

Pinch of Sea Salt, fine grain

Optional Toppings

1. If you have a whole loaf of Bread , slice your Bread into thick 1 inch slices. The best Bread for French Toast is Brioche. You can make it using my recipe HERE or buy a good quality one. Any good Bread will work well for French Toast. Challah, French Bread or Sour Dough also make amazing French Toast.

2. In a shallow dish whisk the Half and Half, Eggs, Brown Sugar, Cinnamon, Vanilla and Sea Salt well. Heat a medium pan over medium heat and Melt 3 T of Butter in it.

3. Place your Bread into the Half and Half mixture and allow to soak for 30 secs. then flip to the other side and soak for 30 secs. as your pan heats up.

4. Place into the pan of melted Butter and cook on both sides for 2-4 minutes on each side until well browned.

5. Once browned remove to platter or plate and top with your favorite toppings and serve immediately.

6. Some amazing toppings to try: Mixed Berries, Hot Maple Syrup over Fried Bacon, Whipped Cream and fresh Bananas, Blueberry or Strawberry Jam, Applesauce and Cinnamon or Mascarpone Cheese and Fresh Cherries.

Banana Pineapple Foster Sauce on top of this French Toast would be the ultimate!

BRIOCHE

2011-02-25T15:26:00.000-08:00

Brioche can be easy to make. The best French Toast, Bread Pudding, Cinnamon Rolls, Croutons and Fresh Bread Crumbs can all be made from a loaf of Brioche.
Brioche is that Buttery, rich Eggy Bread served in great bakeries in France and America that brings some people to tears when they eat it. I may even have a tear in my eye as I write this. When you think of Brioche or Bread making in general, you assume it will be difficult and impossible to do. Brioche can easily be made with a KitchenAid stand mixer which does all the work, giving your hands a rest and resulting in the most delicious Bread. Of course, you can hand knead it if you like...but why?
When you are Cooking The Amazing it's all about the end result being the most delicious even if it's easy.

Here is the recipe.

1 T Butter (To Butter the Bowl)
2 1/4 t Dry Active Yeast (1 envelope)
1/3 c Warm Water
6 c Bread Flour
1/3 c Sugar
2 1/2 t Sea Salt, fine grain
6 Large Eggs
3 Large Egg Yolks
4 Sticks Butter (cold, no salt)
1/4 c All Purpose Flour (to Flour the board)
1 Large Egg (for Egg wash)
1 T Water (for Egg wash)

1. Butter a large bowl to place the Dough in later with 1 T room temperature Butter and set aside. In a small cup or bowl pour 1/3 c very warm water from the tap (about 110 degrees) and add the Yeast and stir. Set aside to proof for 5-7 mins. The Yeast will begin to bubble and increase in size. This means it is alive and well. If nothing happens the Yeast is not alive and won't make the Brioche rise.

2. In the bowl of a KitchenAid mixer fitted with the dough hook, put the Flour, Sugar and Sea Salt. Mix well for a couple minutes while the Yeast proofs.

3. In a separate bowl, crack 6 large Eggs and add 3 Yolks from large Eggs and whisk well. Set aside.

4. Remove the cold Butter from the fridge and cut each stick into small cubes, about 1/2 inch square or so. Set aside.

5. Once the Yeast has proofed, turn the mixer on low and add the Yeast to the Flour mixture all at once then add the Egg mixture all at once. Continue to mix on low. The Dough will look dry and crumbly at first.

6. Increase the speed of the mixer to medium speed and add 1/4th of the cold Butter. Allow to mix for 15 secs. then add 1/4th more of the Butter. Repeat every 15 secs. until all the Butter has been added.

7. Continue to mix at this speed for 10 minutes allowing the cold Butter to incorporate. The Dough will go from looking dry to looking sticky and finally to form a smooth large ball. Scrape down the bowl often. You may also need to wrangle the Dough from creeping up the Dough hook from time to time.

8. After 10 mins. the Dough ball should be smooth. Pull it from the Dough hook and place in the large Buttered bowl that you prepared earlier. Cover very tightly with plastic wrap and refrigerate over night. 16 hrs. minimum but 24 hrs. is even better.

9. The next day remove the Dough from the fridge and take the plastic wrap off. The top of the Dough will look dried out and the the Dough will have increased in size, but not a lot. Spray 2 loaf pans with non-stick Vegetable spray (like Pam). Sprinkle about 1/4 c All Purpose Flour on a board and dump out the Dough on the Flour. Cut the Dough in half and form into a rough loaf shape. The Dough will feel heavy and dense. Knead it for 1 minute to soften the Dough to make it workable. If you are not making loaves, form the Dough into the shapes you want at this stage (as in roll out the Dough for Cinnamon Rolls or for small individual Brioche rolls).

10. Place the shaped Dough into the prepared pans then cover with a kitchen cloth and place in a warm place and allow to rise, doubling in size, approx. 2-2 1/2 hours. A trick I use is to turn my oven on to 200 degrees for a couple minutes then turn it off. I open the door and let some of the heat out and check that it isn't too hot. I put my loaf pans with my Dough in the oven with the door closed to rise for the 2-2 1/2 hrs. This makes a nice warm protected spot.

11. After the Dough has doubled in size, preheat the oven to 350 degrees. (If you used your oven as a warm spot to rise, remove the risen Dough and set on the counter as the oven heats up.) Score the top of the Dough gently with a sharp knife down the middle lengthwise. Make the Egg wash: Mix one large Egg with 1 T Water in a small bowl and brush this mixture on the tops of the Dough. This will give the Bread a beautiful shiny brown top crust.

12. Bake at 350 degrees in the center of your oven for 50-55 minutes for loaves until the top is well browned. Small Rolls bake for 25-30 minutes.
Tap the Bread on top listening for a hollow thump indicating it is done. Immediately remove from the loaf pans and allow to cool on a wire rack.

Click here for an amazing Cinnamon Rolls Recipe made from this Brioche Dough recipe or for the most delicious French Toast you will ever eat!