Cooking The Amazing

September 1, 2011

MAPLE NUT GRANOLA

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

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.

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.