Cooking The Amazing

August 1, 2011

BANANA BREAD MUFFINS

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

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.

July 8, 2011

MUSHROOM RAGU

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.

July 2, 2011

HOMEMADE CROUTONS

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.

May 24, 2011

LASAGNA

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.