tag:blogger.com,1999:blog-89479673978726493132024-03-12T00:52:33.107-04:00Cooking with Chez CindyA collection of what I'm cooking...Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.comBlogger298125tag:blogger.com,1999:blog-8947967397872649313.post-116064978143958052024-03-05T08:45:00.000-05:002024-03-05T08:45:11.025-05:00ChezCindy: Arugula Salad with Ribbons of Vegetables <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_17CNVx_94mmRijTPVTq2QetcgbcMc_YPluZBikpBE_VBb4GUih-bS5QUn5TJu0RfSW69mwHnIZDOMPoA4LhxrpX-wRYV0kwekOF-OAIlStUtmKsmuUN-QOePC61DEvL5w0afLxNFBT5D2txXqTiAsTc5j4lWpX5ZWx7MGHFnX397o50YliN3J0zen-h/s4032/Shaved%20Veg%20Salad%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_17CNVx_94mmRijTPVTq2QetcgbcMc_YPluZBikpBE_VBb4GUih-bS5QUn5TJu0RfSW69mwHnIZDOMPoA4LhxrpX-wRYV0kwekOF-OAIlStUtmKsmuUN-QOePC61DEvL5w0afLxNFBT5D2txXqTiAsTc5j4lWpX5ZWx7MGHFnX397o50YliN3J0zen-h/w640-h480/Shaved%20Veg%20Salad%202.jpg" width="640" /></a></div><p style="text-align: left;">This salad is perfect as we head into Spring. We still have winter citrus available with clementines and mandolins, sweet little oranges. But we are longing for the freshness of early spring vegetables. </p><p style="text-align: left;">Arugula serves as the bed of the salad, a hearty bitter green. The gentle ribbons of carrot, zucchini, and shaved fennel top the arugula, with the sweet orange segments to balance the bitter notes of the arugula. I like leaving this as a composed salad, just drizzling the dressing generously over the top. Use tongs to grab the mix of vegetables, letting the dressing cling as you pull up and plate your serving. It is perfect alongside some plump <a href="http://www.cookingwithchezcindy.com/2020/04/chezcindy-roasted-shrimp-with-pasta.html">roasted shrimp</a> or <a href="http://www.cookingwithchezcindy.com/2019/04/chezcindy-honey-mustard-glazed-salmon.html">honey-mustard glazed salmon</a>.</p><p><br /></p><div style="text-align: left;"><b>Arugula Salad with Ribbons of Vegetables</b></div><div style="text-align: left;">1 5-ounce container of baby arugula greens</div><div style="text-align: left;">2 medium carrots, peeled and shaved into long strips</div><div style="text-align: left;">2 small zucchini, peeled and shaved into long strips</div><div style="text-align: left;">1 large fennel bulb, tough outer leaves removed, shaved into thin strips</div><div style="text-align: left;">3 clementines, peeled and sliced crosswise into thin rounds</div><div style="text-align: left;">1/3 cup sunflower seeds</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>To make the salad: </b>Place the arugula greens onto a large serving platter. Using a vegetable peeler, shave the carrots and zucchini into long thin strands. Using a mandolin or a sharp knife, thinly shave the fennel bulb into strips. Arrange the vegetable strips and the clementine rounds over the arugula. Scatter the sunflower seeds, and drizzle 1/3 cup of the citrus dressing over the vegetables and fruit. Serve additional dressing on the side if desired. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>To make the citrus dressing:</b> </div><div style="text-align: left;">2 tablespoons white wine vinegar</div><div style="text-align: left;">2 teaspoons orange juice</div><div style="text-align: left;">1 tablespoon honey</div><div style="text-align: left;">1 tablespoon Dijon mustard</div><div style="text-align: left;">1 teaspoon kosher salt</div><div style="text-align: left;">8 tablespoons olive oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the vinegar, orange juice, honey, Dijon mustard, and salt to a medium size bowl. Using a whisk, mix to combine. Slowly drizzle in the olive oil, whisking while you drizzle to emulsify the ingredients into a creamy consistency. </div><div style="text-align: left;"> </div><div style="text-align: left;">Alternately, place the ingredients, except the olive oil, into a small food processor. Process to combine. Add in 2 tablespoons of the oil, process. Continue adding in 2 tablespoons of oil, processing each time, until all of the oil is added, and the dressing is emulsified and creamy. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi5OEAZgfM5DlRMMdHnzcrdU1wHUJodIJqoH1LvZFQa2kaSzzhRXdyCzLz7ZDj5iQs-RkrUHGy9Xee8i-__gRHWfc1_JB4M4yrx4al6TRajOgUR0ZlbTQTxaDiGYmWsa9Wg60Fcs3jf_UwdjC63UrvEWU0qWSf0s_o5p69lLQJZGLJwhVPm2dzmXuT6dy6Y" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="300" data-original-width="400" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEi5OEAZgfM5DlRMMdHnzcrdU1wHUJodIJqoH1LvZFQa2kaSzzhRXdyCzLz7ZDj5iQs-RkrUHGy9Xee8i-__gRHWfc1_JB4M4yrx4al6TRajOgUR0ZlbTQTxaDiGYmWsa9Wg60Fcs3jf_UwdjC63UrvEWU0qWSf0s_o5p69lLQJZGLJwhVPm2dzmXuT6dy6Y=w400-h300" width="400" /></a></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhM2OPpjAgAkRkl1paVZIDkpQZQYtivsAAUZz5lm-kbECJEwwR7XY9stSWlkVzAtEM5dwDa-nxv67F_21YuG27jBnwqar_NjSs4E1JrgN3ZDkqL6cUJe_lFVQwq9LxpAVfn-tk369wRzTWi2u1vUVmlS9QuyGOx0LNJ01n5wY9Z2oNNXILptOzwRqx1jQCx" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="300" data-original-width="400" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhM2OPpjAgAkRkl1paVZIDkpQZQYtivsAAUZz5lm-kbECJEwwR7XY9stSWlkVzAtEM5dwDa-nxv67F_21YuG27jBnwqar_NjSs4E1JrgN3ZDkqL6cUJe_lFVQwq9LxpAVfn-tk369wRzTWi2u1vUVmlS9QuyGOx0LNJ01n5wY9Z2oNNXILptOzwRqx1jQCx=w400-h300" width="400" /></a></div><br /><br /></div><br /><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-47176403787935054122024-02-29T08:10:00.000-05:002024-02-29T08:10:17.097-05:00ChezCindy: Salmon Piccata with Lemon Caper Sauce<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRH-DqR9RP-E0UwZh-juHQwFEj80LZ-Blqh6CXbEtCRDf0uQUDS3qMNF8CbdxrsBiASwuq6YF0eTS4u2TsGwMllHRew-aveG5ReNnwCQRLS6KBA-NQTr2B4VUp5dFy20s9zgrsg_wck4n1t5hDZYHy3PpHWedlDC1dxF8wbwwQvv2XA1vB85x0Wob3JyY/s4032/Salmon%20Piccata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRH-DqR9RP-E0UwZh-juHQwFEj80LZ-Blqh6CXbEtCRDf0uQUDS3qMNF8CbdxrsBiASwuq6YF0eTS4u2TsGwMllHRew-aveG5ReNnwCQRLS6KBA-NQTr2B4VUp5dFy20s9zgrsg_wck4n1t5hDZYHy3PpHWedlDC1dxF8wbwwQvv2XA1vB85x0Wob3JyY/w480-h640/Salmon%20Piccata.jpg" width="480" /></a></div><br /><p></p><p>Salmon piccata is a dinner that seems very elegant that you might order from a restaurant. However, it is a quick cooking meal that you can serve at home in under 30 minutes. Be sure to have all your measuring and chopping of the ingredients before you start cooking. Once you start cooking, everything moves along very quickly. I like to serve this with a rice pilaf or a thin spaghetti pasta. </p><p>Piccata was once thought to have been created for Italian nobility during the Renaissance. Further research leads to piccata being a dish made by Italian immigrants first noted in the 1930's. It is more commonly made with chicken or veal, but always with a buttery pan sauce spiked with lemons and capers. When you make piccata home, you and your family may feel as if you are dining like royalty. Enjoy!!</p><p><br /></p><div style="text-align: left;"><b>Salmon Piccata with Lemon Caper Sauce</b></div><div style="text-align: left;">4 6-ounce skinless salmon filets, center cut</div><div style="text-align: left;">1 1/2 teaspoons sea salt, divided</div><div style="text-align: left;">3 tablespoons olive oil, divided</div><div style="text-align: left;">2 tablespoons chopped shallots</div><div style="text-align: left;">1/3 cup chicken broth</div><div style="text-align: left;">2 tablespoons capers, drained</div><div style="text-align: left;">1 teaspoon lemon zest</div><div style="text-align: left;">2 tablespoons fresh squeezed lemon juice</div><div style="text-align: left;">3 tablespoons unsalted butter</div><div style="text-align: left;">1 tablespoon Dijon mustard</div><div style="text-align: left;">2 tablespoons chopped flat leaf parsley</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dry the salmon filets with a paper towel. Evenly season the filets with 1 teaspoon salt. Heat a large nonstick skillet over medium-high heat.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add 2 tablespoons of olive oil to the hot skillet. Carefully add the filets to the pan flesh-side down. Allow to cook without moving or turning for 4-5 minutes. This will create a deep brown color on this first side. Using a flexible spatula, flip each filet over to cook on the second side. Cook on this side for 2-3 minutes. The filets should be slightly pink at the center. Remove the filets to a plate to rest.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Working quickly, add the remaining tablespoon of olive oil to the pan. Add in the chopped shallots and the remaining 1/2 teaspoon of salt. Stir to combine, cooking for about 1 minute. Add in the chicken broth, lemon juice, capers, and lemon zest. Simmer for 2 minutes to slightly reduce the mixture. Whisk in the butter and mustard until smooth. Turn off the heat, removing the pan from the heat surface. Spoon the sauce over the salmon, sprinkle with the chopped parsley. </div><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-35383678222272060762024-02-16T11:23:00.000-05:002024-02-16T11:23:31.300-05:00ChezCindy: Skillet Chocolate Chip Cookie<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGXSLQGD8Ic_0nYZ-CgA8z-STJuI97H7medbfg3Vu59S4paH4u9jrKuYHqCNhzlbmQXrtbL48EGqpXKY9TaUXFjaDNlOUz9ess70e0iY64XfiNa5SnGGWWrWyIR5Hwvl5R_sm9pRBprx2kXrIPxurPh7ac3pjcNiDElqszhl6pcR8VAxfOUqxjHbzq66F/s4032/Skillet%20Cookie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGXSLQGD8Ic_0nYZ-CgA8z-STJuI97H7medbfg3Vu59S4paH4u9jrKuYHqCNhzlbmQXrtbL48EGqpXKY9TaUXFjaDNlOUz9ess70e0iY64XfiNa5SnGGWWrWyIR5Hwvl5R_sm9pRBprx2kXrIPxurPh7ac3pjcNiDElqszhl6pcR8VAxfOUqxjHbzq66F/w640-h480/Skillet%20Cookie.jpg" width="640" /></a></div><br /><p></p><p>This is such a fun and delicious recipe!! So easy for an impromptu weeknight sweet treat. </p><p>Think of traditional chocolate chip cookies, but as a single giant cookie. I made it using an electric mixer, although it could just as easily be mixed in a bowl with a wooden spoon. The cookie dough comes together in minutes. Transfer it to a cast iron or cast enamel pan, no need to coat the pan with oil or baking spray. It is fully baked in 25 minutes, less time if you prefer a gooey center. Ready for you to eat straight from the pan! Top the warm cookie with ice cream for extra indulgence. </p><p><br /></p><div style="text-align: left;"><b>Skillet Chocolate Chip Cookie</b></div><div style="text-align: left;">8 tablespoons unsalted butter, room temperature</div><div style="text-align: left;">1/2 cup packed dark brown sugar</div><div style="text-align: left;">1/2 cup granulated sugar</div><div style="text-align: left;">1 large egg</div><div style="text-align: left;">1 tablespoon vanilla extract</div><div style="text-align: left;">1 1/2 cups all-purpose flour</div><div style="text-align: left;">3/4 teaspoon baking soda</div><div style="text-align: left;">3/4 teaspoon sea salt</div><div style="text-align: left;">1 1/4 cups chopped chocolate* from a bar, or chips from a bag</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat the oven to 350 degrees. In a large bowl, with a wooden spoon or an electric mixer, combine the butter, brown sugar and granulated sugar. Mix until smooth and creamy. Add in the egg and vanilla, mixing to combine.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add in the flour, baking soda and salt to the butter mixture, mixing until barely combined. Add in the chocolate, mixing until just combined. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Transfer the batter to an 11-inch oven-safe skillet, cast iron or cast enamel recommended. You may need to use your fingers to spread the batter evenly. Bake in the hot oven for 22-25 minutes until golden brown. Remove from the oven and let the cookie rest for about 5 minutes. Serve warm, or at room temperature if desired. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">*use your favorite chocolate, either milk, semi-sweet, dark, and/or white </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-87348567039247081602024-02-05T16:08:00.001-05:002024-02-06T10:18:02.574-05:00ChezCindy: Red Wine Chocolate Cake with Red Wine Ganache<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSjAW9IGSd0qHpKpGTsICk0yT1Yrh1KoOyTg32hUYRgB3eoGzzRP2ePqeNKb0wydcOhMiNbFOrgP0blx1POYvr9HgbSHon73Pu3GPazWN_smY9zk8BsNoQcdmF3K3aEw6-ynEfMgiszYHjWCPFEk460fWrSsMvt5Va7zQvvFNffzkK2VQW_PcuVrfZNN1/s4032/Red%20Wine%20Chocolate%20Cakke.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSjAW9IGSd0qHpKpGTsICk0yT1Yrh1KoOyTg32hUYRgB3eoGzzRP2ePqeNKb0wydcOhMiNbFOrgP0blx1POYvr9HgbSHon73Pu3GPazWN_smY9zk8BsNoQcdmF3K3aEw6-ynEfMgiszYHjWCPFEk460fWrSsMvt5Va7zQvvFNffzkK2VQW_PcuVrfZNN1/w480-h640/Red%20Wine%20Chocolate%20Cakke.jpg" width="480" /></a></div><br /><p></p><p>Consider making this delightful chocolate cake for your next celebration or simply for the love of chocolate cake. </p><p>The recipe is one that has been shared on the internet in various iterations for the past several years. I'm not sure of the recipe origin but pairing chocolate and red wine is always a winning combination. It certainly is in this house. The cake batter is made by using a cup of red wine along with the standard ingredients of butter, sugar, egg, flour, cocoa, etc. The outcome is lovely without being too sweet as the wine adds balance to the flavor yielding a chocolate-forward taste. The cake is once again a <a href="http://www.cookingwithchezcindy.com/2018/03/chezcindy-magically-disappearing.html">magically disappearing chocolate cake</a> as often happens in this house. This is one I will make again and again. And, it goes great with a glass of red wine, pictured here is a Nebbiolo Italian wine. An Oregan Pinot Noir or French red Burgandy would also pair very well. Just imagine which part of the world you would like to "travel" to by way of chocolate cake. </p><p><br /></p><div style="text-align: left;"><b>Red Wine Chocolate Cake with Red Wine Ganache</b></div><div style="text-align: left;"><u>Cake:</u></div><div style="text-align: left;">1/2 cup unsalted butter, melted</div><div style="text-align: left;">1 1/4 cup all-purpose flour</div><div style="text-align: left;">1/3 cup unsweetened cocoa powder</div><div style="text-align: left;">1 teaspoon baking soda</div><div style="text-align: left;">1/2 teaspoon kosher salt</div><div style="text-align: left;">1 cup granulated sugar</div><div style="text-align: left;">1 large egg, room temperature</div><div style="text-align: left;">1 cup dry red wine, room temperature</div><div style="text-align: left;">1 teaspoon vanilla extract</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ganache</u>:</div><div style="text-align: left;">1 3-ounce semisweet chocolate bar, roughly chopped</div><div style="text-align: left;">2 tablespoons unsalted butter, diced</div><div style="text-align: left;">1 tablespoon light corn syrup</div><div style="text-align: left;">1/4 cup powdered sugar, sifted</div><div style="text-align: left;">2 tablespoons dry red wine, room temperature</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Flakey sea salt for topping the cake, Maldon salt flakes recommended</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>To Make the Cake</u>: </div><div style="text-align: left;">Preheat the oven to 350 degrees. </div><div style="text-align: left;">Butter an 8 or 9-inch round cake pan on the bottom and sides. Line the bottom with a round parchment paper, butter the parchment. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a small bowl, combine the flour, cocoa powder, baking soda, and salt, whisking to combine. Set aside. In a separate small bowl with a pour spout, combine the red wine and vanilla. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In the bowl of a stand mixer, or a large bowl with using an electric hand mixer, add the sugar and melted butter, mixing on medium-high speed to cream together until the mixture turns pale yellow. Add in the egg, mixing until just combined. Add in a third of the flour mixture along with half of the wine mixture, mixing to combine. Add in the next third of the flour mixture and the remaining half of the wine mixture, mixing to combine. Scrape down the sides of the mixing bowl. Add in the remaining third of the flour mixture, mixing and scraping down the sides and bottom of the bowl. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Transfer the batter to the prepared baking pan. Place the pan onto the center rack, baking until a toothpick inserted in the center of the cake comes out clean with just a few crumbs. About 40-45 minutes for a 9-inch round and 45-50 minutes for an 8-inch round. Allow the cake to cool completely on a wire rack. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>To Make the Ganache</u>:</div><div style="text-align: left;">While the cake is cooling, prepare the ganache. Place the chopped chocolate in a small microwave-safe bowl. Add in the diced butter and the corn syrup. Microwave on high at 20 second intervals, stirring until melted and smooth. Stir in the sifted powdered sugar and the red wine, stirring until fully combined and smooth. Let stand at room temperature until the cake is cooled. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Putting It All Together</u>:</div><div style="text-align: left;">When the cake has fully cooled, run a small offset spatula around the side of the cake to loosen from the pan. Carefully invert the cake onto the wire rack. Brush off any excess crumbs. Transfer the cake to your serving plate. Using a ladle, pour the ganache onto the center of the top of the cake, using the ladle to work the ganache out to the sides of the cake, until the ganache is fully covering the top of the cake and beginning to drip down the sides. Gently sprinkle flakey sea salt over the top of the cake. Cut into wedges and serve with red wine if desired. </div><div style="text-align: left;"><br /></div><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-46671537926043256692024-01-29T14:55:00.000-05:002024-01-29T14:55:03.277-05:00Chez Cindy: Simple French Yogurt Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpanJwjPZFznod5rLDn8tzrY3IgObHi253hcQZWRRu2uDyqoTyWKOi1xptRPaTal83r44ktNqRDmgRJ8UCzLrB7tr5eCijuaeo_NOMRJFrV0kyjLVIDM4hJAxTKB-luztjcBVn-lNJk0blQMRSFoaK4uVMuFo4IGMf0sQ__IGZRLFCyXpHXmUAU6s5xxl/s4032/yogurt%20cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpanJwjPZFznod5rLDn8tzrY3IgObHi253hcQZWRRu2uDyqoTyWKOi1xptRPaTal83r44ktNqRDmgRJ8UCzLrB7tr5eCijuaeo_NOMRJFrV0kyjLVIDM4hJAxTKB-luztjcBVn-lNJk0blQMRSFoaK4uVMuFo4IGMf0sQ__IGZRLFCyXpHXmUAU6s5xxl/w640-h480/yogurt%20cake.jpg" width="640" /></a></div><p></p><p><br /></p><p>This simple French classic cake is made from a recipe in the cookbook <i>GATEAU The Surprising Simplicity of French Cakes</i> by Aleksandra Crapanzano. It is the first recipe in the book, said to be a cake that "every child in France learns this recipe in nursery school, as it could not be easier to make." The French yogurt is sold in half-cup jars and the jar is used as the measuring cup. The simplicity lies in the repetition of 1-2-3, then 1-2-3 for the ingredients. Easy to remember. </p><div style="text-align: left;"><span><span> </span><span> </span><span> </span><span> </span>1 jar yogurt<span> </span><span> <span> </span><span> </span>1 jar oil</span></span></div><div style="text-align: left;"><span><span><span> </span><span> </span><span> </span><span> </span>2 jars sugar<span> </span><span> <span> </span><span> </span>2 teaspoons baking powder</span></span><br /></span></div><div style="text-align: left;"><span><span><span><span> </span><span> </span><span> </span><span> </span>3 eggs<span> </span><span> <span> </span><span> </span> <span> </span><span> </span>3 jars flour</span></span><br /></span></span></div><div style="text-align: left;"><span><span><span><span><br /></span></span></span></span></div><div style="text-align: left;"><span><span><span><span>This is the basic recipe that can then be embellished as desired, adding in lemon zest and juice to the batter, or topping the baked cake with a sweet apricot glaze. The choice of pan used is also open for interpretation. Most commonly used is an 8x4-inch loaf pan, baked for 35-45 minutes. Adjusting the baking time to 30-35 minutes, a 9-inch round pan could be used. The cake is simple enough to be made in a bowl with a whisk or can be mixed in an electric stand mixer. </span></span></span></span></div><div style="text-align: left;"><span><span><span><span><br /></span></span></span></span></div><div style="text-align: left;"><span><span><span><span><br /></span></span></span></span></div><div style="text-align: left;"><span><span><span><span><b>French Yogurt Cake</b></span></span></span></span></div><div style="text-align: left;">1/2 cup plain yogurt (1 jar)</div><div style="text-align: left;">1 cup granulated sugar (2 jars)</div><div style="text-align: left;">3 large eggs</div><div style="text-align: left;">1/2 cup canola oil (1 jar)</div><div style="text-align: left;">2 teaspoons baking powder</div><div style="text-align: left;">1 1/2 cups all-purpose flour or cake flour (3 jars)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 350 degrees. Butter and flour an 8x4-inch loaf pan.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place the yogurt into a large mixing bowl. Mix in the sugar until just combined. Add in the 3 eggs, mixing after each addition. Add in the oil, mixing well. Mix in the flour and baking powder until just combined. Transfer the cake batter to the prepared pan. Bake for 35-45 minutes, testing for doneness after 35 minutes by inserting a long wooden pick into the center of the cake. If it is still wet and sticks to the pick, continue baking until the pick comes out with just a few crumbs attached. Cool in the pan for 10-12 minutes, then invert onto a serving plate. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dust with powdered sugar or serve with fresh fruit and jam. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span><span><span><span><br /></span></span></span></span></div><div style="text-align: left;"><br /></div>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-16745266391663526142024-01-04T15:09:00.000-05:002024-01-04T15:09:31.182-05:00ChezCindy: Seared Chicken with Minty Mashed Potatoes & Peas<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJAEx2OBgCiaPQrEfrKOfz6jM6Y0jUMzHmD_RD5tj3eGGStMlbSq_MO0mAnfz7Eq9U2ZoqXYUlYx2fUMAMaZXPpmR8lFhFOjF00mrFwWzlkYy-mSeHsgPvxGmhorfcudVpqlRkKGHsPf7SBS79ib3Gu46_0TNEW7RDQqcOZTHQnbOYF8jZFpgr7xcOWx5/s4032/Chicken%20and%20Mint%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJAEx2OBgCiaPQrEfrKOfz6jM6Y0jUMzHmD_RD5tj3eGGStMlbSq_MO0mAnfz7Eq9U2ZoqXYUlYx2fUMAMaZXPpmR8lFhFOjF00mrFwWzlkYy-mSeHsgPvxGmhorfcudVpqlRkKGHsPf7SBS79ib3Gu46_0TNEW7RDQqcOZTHQnbOYF8jZFpgr7xcOWx5/w480-h640/Chicken%20and%20Mint%202.jpg" width="480" /></a></div><br /><p></p><p>Cooking with fresh herbs is a great way to add flavor to a dinner that might otherwise be considered as standard or ho-hum. Fresh mint is used to perk up chicken and mashed potatoes adding color and texture, no gravy needed. Fresh basil or cilantro would also be great instead of mint as a different flavor adventure for another day. </p><div style="text-align: left;"><b>Seared Chicken with Minty Mashed Potatoes & Peas</b></div><div style="text-align: left;">1 pound Yukon Gold or Red Skin potatoes</div><div style="text-align: left;">8 ounces frozen peas</div><div style="text-align: left;">1 small bunch fresh mint, leaves rinsed and dried (about 3/4 ounce with stems)</div><div style="text-align: left;">4 6-ounce boneless skinless chicken breast</div><div style="text-align: left;">Kosher Salt, Black Pepper, Olive Oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Fill a large pan with water placing onto the stove over medium-high heat, bring to a boil. Rinse the potatoes, cut into 1-inch pieces leaving the skin on. Carefully place the potatoes into the boiling water, adding 1 tablespoon of kosher salt. Cook the potatoes until tender when pierced with a fork, about 12-15 minutes, adding the frozen peas at the last 3 minutes of cooking. Chop half of the mint leaves, set aside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Meanwhile, prepare the chicken breast by patting dry with a paper towel. Season the chicken with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Place a nonstick skillet over medium-high heat, adding 1 tablespoon of olive oil to the skillet. When the oil is hot, using tongs carefully place the seasoned chicken breasts into the skillet. Cook on side one for 6-7 minutes until the chicken is deeply seared and brown on this first side. Using tongs, turn the chicken over to cook on side two for another 2-3 minutes, until the internal temperature is 160 degrees. Remove the chicken from the skillet placing onto a serving platter. Place the remaining mint leaves into the hot skillet adding a tablespoon of oil if the pan is too dry. Toss and fry the mint leaves until crisp. Remove from the pan, set aside on a paper towel. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Drain the potatoes and peas, returning to the pan. Mash along with the chopped mint, 1 1/2 teaspoons kosher salt, and 3 tablespoons of olive oil. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve the mashed potatoes/peas alongside of the chicken breasts, garnishing the chicken with the fried mint leaves. </div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5l15grZx-cUbyzwsU0wC34NLH__NVke6dS1YoS7gGs49IPXN6X5xTuQwcnl3-JuDtc9DZe9kavzyV2LHiwx7VAvLpqoEZeYcVVzTiMsbpNbbKsLOYYYTaS7OWkpTtCTUqgb8_qKkgHNENmKvHwa5ZQiaHAeS6Xf370rQZ4ngy410Cpu2xO36rXVCL0juK/s4032/Chicken%20and%20Mint.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5l15grZx-cUbyzwsU0wC34NLH__NVke6dS1YoS7gGs49IPXN6X5xTuQwcnl3-JuDtc9DZe9kavzyV2LHiwx7VAvLpqoEZeYcVVzTiMsbpNbbKsLOYYYTaS7OWkpTtCTUqgb8_qKkgHNENmKvHwa5ZQiaHAeS6Xf370rQZ4ngy410Cpu2xO36rXVCL0juK/w480-h640/Chicken%20and%20Mint.jpg" width="480" /></a></div><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-17235484714165476032023-12-20T12:34:00.000-05:002023-12-20T12:34:01.990-05:00ChezCindy: Savory Butternut Squash Galette<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPMZvan63I9R-HAkbPOcwNgkPxwVxioBeVlIBKpBryRbVNGTsEARQl5lu_W3bBmGmxAcFxdQJqEAfoDSp5uMAL8Qf9UKvqMaefLnWvDoW8vxZ_TLQTJSPIRI-ILHDpqdzH5VT-uBU5Zcsuf5nbP0geKeDxaSHohebF9B0oerDxrNXK9uXm7Qm_l1W6yz6/s4032/Butternut%20squash%20galette%20-%20uncut.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPMZvan63I9R-HAkbPOcwNgkPxwVxioBeVlIBKpBryRbVNGTsEARQl5lu_W3bBmGmxAcFxdQJqEAfoDSp5uMAL8Qf9UKvqMaefLnWvDoW8vxZ_TLQTJSPIRI-ILHDpqdzH5VT-uBU5Zcsuf5nbP0geKeDxaSHohebF9B0oerDxrNXK9uXm7Qm_l1W6yz6/w480-h640/Butternut%20squash%20galette%20-%20uncut.jpg" width="480" /></a></div><br /> This lovely Butternut Squash Galette is so versatile. Delicious as a main course served along with a crisp green salad. Or, served as a first course as part of a festive dinner. I would also eat this for breakfast perhaps with a side of scrambled eggs. Double down with a slice of the galette along with a bowl of <a href="http://www.cookingwithchezcindy.com/2022/01/chezcindy-spicy-butternut-squash-with.html">my Spicy Butternut Squash soup from this recipe.</a> <div><br /></div><div>Use your favorite pie crust recipe or even a store-bought pie dough for a shortcut. Thinly sliced butternut squash, and thinly sliced red onion are a delicious pairing, along with goat cheese and fresh herbs make a wonderful base filling. But the real secret here is the smoked paprika. It makes all the difference. </div><div><br /></div><div><br /></div><div><u>Savory Butternut Squash Galette</u></div><div><br /></div><div>Filling Ingredients</div><div>4 ounces goat cheese, room temperature</div><div>1 tablespoon finely chopped fresh chives</div><div>2 teaspoons fresh thyme leaves, divided</div><div>2 teaspoons salt, divided</div><div>2 heaping cups thinly sliced butternut squash, peeled</div><div>1 heaping cup thinly sliced red onion</div><div>2 tablespoons olive oil, divided</div><div>1 heaping teaspoon smoked paprika</div><div>1 egg, lightly beaten for egg wash</div><div><br /></div><div>Pie Dough for 1 9-inch crust</div><div><br /></div><div>Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper, set aside.</div><div><br /></div><div>Make the herbed goat cheese by combining the goat cheese, chives, 1 teaspoon of thyme leaves, and 1/2 teaspoon of salt in a small bowl, mixing well. Set aside.</div><div><br /></div><div>In a large bowl, add in the thinly sliced butternut squash, onion, 1 tablespoon olive oil, remaining 1 teaspoon of thyme leaves, and 1 teaspoon salt. Toss together to coat the vegetables. </div><div><br /></div><div>Roll out the pie dough on a lightly floured surface into a 12-inch round. Transfer the dough to the parchment lined baking sheet. Dollop the goat cheese mixture over the dough, spreading to cover the dough leaving a 2-inch boarder around the edges. </div><div><br /></div><div>Transfer the butternut squash and onion mixture into an even layer over the goat cheese. Fold the crust up and over the edge of the squash/onions, pleating to form a border encasing the vegetables. Make the egg wash, then brush the pleated crust with the wash. Sprinkle the crust with the remaining 1/2 teaspoon of salt. </div><div><br /></div><div>Place the baking sheet into the refrigerator to chill the galette for 10-15 minutes. Place the galette into the preheated oven, baking for 35-40 minutes. To test for doneness, carefully pierce the squash with the tip of a paring knife. It should be tender with no resistance. Remove from the oven, letting rest for 5-10 minutes. Drizzle the filling with olive oil. Serve hot or at room temperature. </div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLna3BB1xspaVmkdzCl5Yp8yufsWBbBPeT0oNM1fWxwH17oUy1PQg3CQnT9084YI88zBjmm3brOazPxKG56rWMBF_vAi6Z7PgM_qVeEyJ_JwLadtEfqsrCdSecDaNd-XVNMwGg-C7nLlL3wQC3tjAHmcgdztEQC09AlFa9FTj4L_JZmfmCVoj7ip0GNwvL/s4032/Butternut%20squash%20galette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLna3BB1xspaVmkdzCl5Yp8yufsWBbBPeT0oNM1fWxwH17oUy1PQg3CQnT9084YI88zBjmm3brOazPxKG56rWMBF_vAi6Z7PgM_qVeEyJ_JwLadtEfqsrCdSecDaNd-XVNMwGg-C7nLlL3wQC3tjAHmcgdztEQC09AlFa9FTj4L_JZmfmCVoj7ip0GNwvL/w480-h640/Butternut%20squash%20galette.jpg" width="480" /></a></div><br /><div><br /><p></p><p><br /></p></div>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-63870655712442043082023-10-26T15:26:00.001-04:002023-10-26T15:26:36.469-04:00ChezCindy: Spice Rubbed Salmon with Honey Roasted Vegetables<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjH2QiopZdsRT98iAEEB-QH95aoo0dS0bO8G6KZIOXaMIc_492AGclMdvG3t0DjbAbRH8IBBAJ_ZxTs9kGVLEf3GkoOeZWjG_OaBTy_YMHnF5jAuts0Qxv1-ewjawJEBPfepw12WM87jSjs0p1f5Dt6LoNkJ-aSN5MBzNxeYRuhbHTMGNSwjNX6YIT-uPW/s4032/Salmon%20with%20Roasted%20Veg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjH2QiopZdsRT98iAEEB-QH95aoo0dS0bO8G6KZIOXaMIc_492AGclMdvG3t0DjbAbRH8IBBAJ_ZxTs9kGVLEf3GkoOeZWjG_OaBTy_YMHnF5jAuts0Qxv1-ewjawJEBPfepw12WM87jSjs0p1f5Dt6LoNkJ-aSN5MBzNxeYRuhbHTMGNSwjNX6YIT-uPW/w480-h640/Salmon%20with%20Roasted%20Veg.jpg" width="480" /></a></div><br /><p></p><p>This lovely salmon dinner comes together in less than 30 minutes and has minimal cleanup. A dish elegant enough for company or for a weekday family dinner. How great is that? </p><p>The spice rub is a delicious compliment to the salmon, but the real star is the drizzle of honey over the fish and the vegetables at the completion of cooking. Don't skimp on the full amount of honey called for in the recipe or it just won't have the same pizzaz. The vegetables can be switched up, with the photo showing carrots and asparagus. I have also used cut zucchini or Brussels sprouts cut in half or quarters, along with the carrots. It is key to cut the vegetables as noted in the recipe so that the salmon and the vegetables cook in the same amount of time. </p><p><br /></p><div style="text-align: left;"><b>Spice Rubbed Salmon with Honey Roasted Vegetables</b></div><div style="text-align: left;">3 tablespoons olive oil, divided</div><div style="text-align: left;">4 6-ounce portions of salmon</div><div style="text-align: left;">2 small zucchini (cut into 1-inch pieces) or 1/2-pound asparagus (cut into 2-inch pieces)</div><div style="text-align: left;">2 medium carrots, peeled, thinly cut into 1/4-inch rounds</div><div style="text-align: left;">1 large clove garlic, minced</div><div style="text-align: left;">5 teaspoons honey</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Spice Rub for the Salmon</u></div><div style="text-align: left;">2 teaspoons kosher salt</div><div style="text-align: left;">1 teaspoon smoked paprika</div><div style="text-align: left;">1 teaspoon onion powder</div><div style="text-align: left;">1 teaspoon garlic powder</div><div style="text-align: left;">1 teaspoon dry mustard powder</div><div style="text-align: left;">1 teaspoon dried oregano</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 4</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 425 degrees. Prepare a large sheet pan with sides by lining it with foil. Drizzle 1 tablespoon of oil over the foil, rubbing it evenly to distribute the oil. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Make the spice rub for the salmon by combining the salt, smoked paprika, onion powder, garlic powder, dry mustard, and oregano in a small bowl. Stir to combine. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place the portions of salmon, skin-side down, onto the center of the prepared sheet pan, leaving space between each piece, about 1/2 inch apart. Drizzle 1 tablespoon of oil over the salmon pieces. Sprinkle 1 teaspoon of the spice rub over each piece of salmon. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Prepare the vegetables as noted in the ingredient list. It is important to cut the vegetables as described so that they cook in the same amount of time as the salmon. Place the cut vegetables, the minced garlic, and 1 teaspoon of the spice rub into a large bowl. Drizzle the remaining tablespoon of olive oil over the vegetables, stirring to combine. Arrange the vegetables around the salmon, but not covering the salmon. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalNFsfSoTCcryCURa3Sf5ujwUpQ0TR8zRk_dBRzLu6l5bFvE-RYbNEliKayAkNFml_njR-AA8vNWqrF7Uatwj3V92ooT27A3100gz0MwnujaDNFvIAkzIWWNl1zIagNOv3aPzMgMFPCuwv_acaPmXoXbuk10JZZk77U8llGab3zQyrQHPn59nw_E7GG94/s4032/Salmon%20with%20Roasted%20Veg%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalNFsfSoTCcryCURa3Sf5ujwUpQ0TR8zRk_dBRzLu6l5bFvE-RYbNEliKayAkNFml_njR-AA8vNWqrF7Uatwj3V92ooT27A3100gz0MwnujaDNFvIAkzIWWNl1zIagNOv3aPzMgMFPCuwv_acaPmXoXbuk10JZZk77U8llGab3zQyrQHPn59nw_E7GG94/w480-h640/Salmon%20with%20Roasted%20Veg%202.jpg" width="480" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place the sheet pan with the salmon and vegetables into the hot oven on the bottom rack, roasting for 15-18 minutes, depending on the thickness of the salmon. The internal temperature of the salmon should be 125 degrees or feel firm to the touch. Remove the pan from the oven. Drizzle the honey over the salmon and the vegetables. Serve hot. </div><p><br /></p><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-74960447690237875852023-10-12T13:00:00.000-04:002023-10-12T13:00:56.810-04:00ChezCindy: White Chocolate Oreo Truffles<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWphGGFLWwyPjdkTTgXcIYfX_nJbeyRx2bTFeiMTJ6aXukaUEMZvKg-UNHdP_djxq8d9rJsphZ8k7-Nko-0133qMpNqYla1mH7bxQ53c-NPGjlenIZuX7G1uMbN33H827mKfn0_wDL5ZdDMyWsvKS5_Z_xyNZaZOEsJ5Qv2MBLT7RUoYJIaxZxUC8RA2n_/s4032/Truffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWphGGFLWwyPjdkTTgXcIYfX_nJbeyRx2bTFeiMTJ6aXukaUEMZvKg-UNHdP_djxq8d9rJsphZ8k7-Nko-0133qMpNqYla1mH7bxQ53c-NPGjlenIZuX7G1uMbN33H827mKfn0_wDL5ZdDMyWsvKS5_Z_xyNZaZOEsJ5Qv2MBLT7RUoYJIaxZxUC8RA2n_/w480-h640/Truffles.jpg" width="480" /></a></div><br /><p></p><p>One bite of these White Chocolate Oreo Truffles and all I could manage to say was "wow". I was speechless and a bit surprised. I'm not a big fan of white chocolate as it is too sweet for me. The overall flavor of the truffle achieved from the use of the crushed Oreo cookies, cream cheese, plus a bit of sea salt yielded the perfect bite. </p><p>The recipe is adapted from Jessie Sheehan's <i>Snackable Bakes </i>cookbook. I have referenced Ms. Sheehan's <a href="http://www.cookingwithchezcindy.com/2022/08/chezcindy-omg-giant-peach-muffins.html">book</a> in a previous post for the most wonderful peach and vanilla muffins. Her book is full of so many recipe gems for quick and delicious baking. Highly recommended. </p><p>The recipe is quite simple and fun to make. Kids and young bakers will have an easy time creating the truffles. With minimal finesse, the truffle treats can step in for an impressive make-ahead dessert. </p><p><br /></p><div style="text-align: left;"><b>White Chocolate Oreo Truffles</b></div><div style="text-align: left;">4 ounces Philadelphia cream cheese, room temperature</div><div style="text-align: left;">1/2 teaspoon sea salt</div><div style="text-align: left;">3/4 teaspoon vanilla extract</div><div style="text-align: left;">18 Oreo cookies</div><div style="text-align: left;">2 cups white chocolate chips</div><div style="text-align: left;">2 tablespoons vegetable oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes about 20 truffles</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place a large sheet of parchment paper onto a large sheet pan. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the cream cheese, salt, and vanilla in a large bowl, using a fork, mix together. Place the cookies into a resealable plastic bag, zip to close. Cover the bag containing the cookies with a dish towel. Crush the cookies with a rolling pin until fine crumbs form. Remove 2 tablespoons of crumbs, setting aside in a small bowl to save for decorating the top of the truffles. Transfer the remaining cookie crumbs to the bowl with the cream cheese mixture. Use a rubber spatula to thoroughly combine the crumbs with the cream cheese mixture. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Use a tablespoon measure to scoop out 1 tablespoon of the cookie mixture. Use your hands to form into balls. Place the truffle balls on the prepared sheet pan. Refrigerate for 20-30 minutes until chilled and firm.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">While the truffle balls are chilling, melt the white chocolate and the oil in a heat-proof bowl set over a pan of simmering water (a double boiler), stirring with a rubber spatula to combine. Carefully remove the bowl of melted chocolate from the pan, setting onto a towel on the counter. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Drop each chilled truffle ball, one at a time, into the melted chocolate. Use a fork to coat and to lift the truffle allowing the excess chocolate to drip back into the bowl. It is helpful to drag the coated truffle along the rim of the bowl to remove some of the excess chocolate. Place the dipped truffle onto the sheet pan, immediately sprinkling a few crumbs of the reserved cookie crumbs over the truffle. Repeat with each truffle ball. Rewarm the white chocolate if it starts to harden while dipping the truffle balls.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve the truffles at room temperature. Keep the remaining truffles in an airtight container in the refrigerator, bringing to room temperature to enjoy. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4TihwStiRraioPWyzkvqUcJ-eeLrxzmR6eHegqW2Zsw8Mk-vefVU5A-zNyF6Ha-rCcyO4SzV-7kPX20FUrKJ33OmDEU5biiM9zok_OD0cGrGRBySpRh16HwZRKscHQcRCN15sZrvUgDkarmS5W4zt-U7VE_utKnICcnJVNceXK8UACS7dbZve6kNCfLd6/s4032/Truffles%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4TihwStiRraioPWyzkvqUcJ-eeLrxzmR6eHegqW2Zsw8Mk-vefVU5A-zNyF6Ha-rCcyO4SzV-7kPX20FUrKJ33OmDEU5biiM9zok_OD0cGrGRBySpRh16HwZRKscHQcRCN15sZrvUgDkarmS5W4zt-U7VE_utKnICcnJVNceXK8UACS7dbZve6kNCfLd6/w480-h640/Truffles%202.jpg" width="480" /></a></div><br /><div style="text-align: left;"><br /></div><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-43964156637800983532023-09-25T14:47:00.000-04:002023-09-25T14:47:37.270-04:00ChezCindy: Double Chocolate Kisses & Hugs Cookies<div style="text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hYuNGFrnKAsYU5Tg682B1QAMlzYGVF_JNAWSaDDMU8W3IT4grM4dzGj4JesaRBzH0f6aU2hjb27P-wF-0Nvb6RQf9gzUDMXjFxtXgaB9ez5YTPhuxFtOvISoYJPLNBgOSTo9UJuPYNq1Z9fdHMlE6WW8g1vKHcEerKxSlMNYJw2EFfjIYEf2MY2EClBZ/s4032/Chocolate%20Kisses%20Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hYuNGFrnKAsYU5Tg682B1QAMlzYGVF_JNAWSaDDMU8W3IT4grM4dzGj4JesaRBzH0f6aU2hjb27P-wF-0Nvb6RQf9gzUDMXjFxtXgaB9ez5YTPhuxFtOvISoYJPLNBgOSTo9UJuPYNq1Z9fdHMlE6WW8g1vKHcEerKxSlMNYJw2EFfjIYEf2MY2EClBZ/w640-h480/Chocolate%20Kisses%20Cookies.jpg" width="640" /></a></div><br /><p>Peanut Butter Blossom cookies were the inspiration for these Double Chocolate Kisses & Hugs cookies. I wanted to develop a cookie that featured the white chocolate/milk chocolate candy, named by Hershey's as <i>Hugs</i>. The chocolate cookie dough is one I use during the December Holidays, sprinkling the top with crushed candy canes. The cookie dough worked perfectly to snuggle in the Hershey's candy for a sweet treat, delicious any time of the year. </p><p><br /></p><div style="text-align: left;"><b>Double Chocolate Kisses & Hugs Cookies</b></div><div style="text-align: left;">1 1/4 cups all-purpose flour</div><div style="text-align: left;">3/4 cup unsweetened cocoa powder</div><div style="text-align: left;">3/4 teaspoon baking soda</div><div style="text-align: left;">1/4 teaspoon kosher salt</div><div style="text-align: left;">3/4 cup butter-flavored Crisco shortening</div><div style="text-align: left;">1 1/2 cups light brown sugar, packed</div><div style="text-align: left;">2 large eggs, room temperature</div><div style="text-align: left;">2 teaspoons vanilla </div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 15.6-ounce bag of Hershey's Kisses & Hugs candy</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes about 50 small cookies </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 350 degrees. Have ready 2 large cookie baking trays, or 3 small, lined with parchment paper. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Working with a medium mixing bowl, add in the flour, cocoa powder, baking soda, and salt, gently stirring to combine. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Working with the bowl of a stand-mixer or using a large mixing bowl and an electric hand-mixer, add in the shortening and brown sugar, mixing together to combine until creamy. Add in the eggs, one at a time, mixing until just combined. Mix in the vanilla. Turn the mixer off, add in the flour. Starting slowly, mix the ingredients to combine until they just come together, not to overmix. Allow the cookie dough to rest on the counter for 20 minutes. While the dough is resting, remove the foil cover from 50 of the Kisses & Hugs candy. Set aside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Using a tablespoon or a small spring-loaded scooper, scoop out the cookie dough, placing the cookie ball onto the cookie baking tray. Place the cookies into the preheated oven, baking for 8 minutes. Remove the cookie sheet from the oven. Working quickly but carefully, place one chocolate candy into the center of each cookie. Leave the cookies on the sheet pan for 1 minute. Then, slide the parchment paper with the cookies onto the counter to finish cooling. </div><div style="text-align: left;"><br /></div><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-48423548362318834632023-09-08T10:35:00.000-04:002023-09-08T10:35:14.996-04:00ChezCindy: Chicken Parmesan Cheeseburgers<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTGHQggFblyaA8bIgB0tZIgOscRmwH_ysBM1Nr2FGZn1VIhIeadlH4ySFADmTl-jvNJjyyMJmKWnvuoBI2U7Nu3tjilfEcd6qQrfdD9Y4ZADUNBtygXtD_AZLw5WBGWSU3OlpBLa7hXVwDmyHx18jueyuaSEhQ6ozWMOdjdlcBioS6lOQrcXa-CpyZgTxQ/s4032/Chicken%20Parm%20Burger.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTGHQggFblyaA8bIgB0tZIgOscRmwH_ysBM1Nr2FGZn1VIhIeadlH4ySFADmTl-jvNJjyyMJmKWnvuoBI2U7Nu3tjilfEcd6qQrfdD9Y4ZADUNBtygXtD_AZLw5WBGWSU3OlpBLa7hXVwDmyHx18jueyuaSEhQ6ozWMOdjdlcBioS6lOQrcXa-CpyZgTxQ/w640-h480/Chicken%20Parm%20Burger.jpg" width="640" /></a></div><br /><p></p><p>If you are looking for a dinner that is delicious, fun, and just a bit indulgent, try this Chicken Parmesan Cheeseburger on Focaccia. Classic Chicken Parm is usually a breaded chicken cutlet served with Italian red sauce and a blend of melted mozzarella, a sprinkling of Parmesan cheese, often served with spaghetti. Delicicious in all ways. In this recipe, I use ground chicken, Italian seasoning and cheeses to make and Italian Cheeseburger! </p><p><br /></p><div style="text-align: left;"><b>Italian Chicken Parmesan Cheeseburgers</b></div><div style="text-align: left;">12 ounces ground chicken</div><div style="text-align: left;">1/4 cup grated zucchini, excess liquid squeezed out </div><div style="text-align: left;">1 tablespoon grated onion</div><div style="text-align: left;">1 large garlic clove, finely minced</div><div style="text-align: left;">1 heavy tablespoon marinara sauce</div><div style="text-align: left;">1 tablespoon fresh grated Parmesan cheese </div><div style="text-align: left;">1 tablespoon chopped parsley </div><div style="text-align: left;">1 teaspoon kosher salt</div><div style="text-align: left;">small pinch of black pepper or red pepper flakes</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><b>Burger Topping </b></i></div><div style="text-align: left;">1/4 cup marina sauce, divided</div><div style="text-align: left;">3/4 cup fresh grated Fontina cheese</div><div style="text-align: left;">2 tablespoons fresh grated Pecorino cheese, or Parmesan</div><div style="text-align: left;">Fresh basil, torn into small pieces </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Toasted Focaccia Bread as buns, cut into 4-inch squares</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes 2 burgers, recipe can be doubled</div><div style="text-align: left;"><br /></div><p>Place the burger ingredients into a medium size bowl. Using a fork, toss all the ingredients together until well combined. Divide the mixture into 2 equal parts forming into large flat patties, placing each patty onto a small square of wax paper or parchment paper. The mixture will be quite sticky and moist. The paper squares will help to transfer the burgers to the pan for cooking. </p><p>Place a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil to the skillet to heat for 1 minute. Pick up one burger and the paper, placing the burger meat-side down, peeling off the paper once the burger is in the pan. Repeat with the second burger. Cook on side one for 6-7 minutes until this side is well browned. Flip the burgers to cook side two, cooking for 2-3 minutes. Add 2 tablespoons of marina sauce to the top of each burger. Generously top each burger with the shredded cheese, cover the pan with a lid to melt the cheese and to finish the cook time on the burgers, another 2 minutes. The burgers should read as 160 for the internal temperature. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZYQLRZcxuWkh_OxR1gQenoSgAa3fyc5qIkFFm85K7QKZeLUEJlCkbb2MMKEzx4-p0cPJvRuyLSb4jj4_QxnFLvbuKW5if2mgiYAULwl5YYBO59NCdR71pv_lXKPuzd72h0RX37Ij2ilQM3g5bCo3_WwqAFiaNIqz9Y_dNxS1Wy2n9NxWMjeNYwkJHTJF/s4032/Chicken%20Parm%20Burgers.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZYQLRZcxuWkh_OxR1gQenoSgAa3fyc5qIkFFm85K7QKZeLUEJlCkbb2MMKEzx4-p0cPJvRuyLSb4jj4_QxnFLvbuKW5if2mgiYAULwl5YYBO59NCdR71pv_lXKPuzd72h0RX37Ij2ilQM3g5bCo3_WwqAFiaNIqz9Y_dNxS1Wy2n9NxWMjeNYwkJHTJF/w480-h640/Chicken%20Parm%20Burgers.jpg" width="480" /></a></div><br /><p>Meanwhile, toast the focaccia squares to have waiting and ready for the cheeseburgers. Place burgers onto the focaccia buns, sprinkling with the torn basil. Serve with additional marina sauce on the side if desired. </p><p><br /></p><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-22008508118770326672023-08-28T15:50:00.003-04:002023-08-28T19:48:53.158-04:00ChezCindy: Strawberry Jalapeno Salsa<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjABGIY-615dHSCrreh7R3nYN53IAWHiX1GMOKBBUPzud9_UNeZg4AexpN2yfeIrRiD9VFMapv1VQ7-1ViN1htJ37hP2PT8HS9utxGa9bAFvAAz8QTEOh5tvGnDA89pMOF7GOOkJK1ljPPyjOA_iGdBA-Ca7aXhOhy1tbfurUumuguTpm-4LdmPxyMzNTEv/s4032/Strawberry%20Salsa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjABGIY-615dHSCrreh7R3nYN53IAWHiX1GMOKBBUPzud9_UNeZg4AexpN2yfeIrRiD9VFMapv1VQ7-1ViN1htJ37hP2PT8HS9utxGa9bAFvAAz8QTEOh5tvGnDA89pMOF7GOOkJK1ljPPyjOA_iGdBA-Ca7aXhOhy1tbfurUumuguTpm-4LdmPxyMzNTEv/w640-h480/Strawberry%20Salsa.jpg" width="640" /></a></div><br /> <p></p><p>This Strawberry Salsa came from the need to use up extra fruit I had left over from a cake I made over the weekend. I did not want to make another sweet treat but was puzzled in how strawberries could be used in a savory dish. A quick search of the internet pulled back numerous recipes for strawberry salsa, which was new to me. The ingredients are much the same as the standard tomato salsa. However, this fruit salsa is lighter and seems more fresh tasting. There is a hint of sweetness from the berries, and a back-note of heat from the jalapeno pepper. The key to this balance is to finely mince the pepper and onion. I served it simply with tortilla chips. I also think it would be delightful spooned over grilled chicken or pork. </p><p><br /></p><div style="text-align: left;"><b>Strawberry Jalapeno Salsa </b></div><div style="text-align: left;">1 1/2 cups strawberries, hulled and cut into small dice</div><div style="text-align: left;">1/4 cup finely diced red onion</div><div style="text-align: left;">1-2 tablespoons finely diced fresh jalapeno pepper, depending upon heat preference</div><div style="text-align: left;">2 tablespoons finely chopped fresh parsley</div><div style="text-align: left;">1 tablespoon thinly sliced fresh basil</div><div style="text-align: left;">1 teaspoon freshly squeezed lime or lemon juice</div><div style="text-align: left;">1/4 teaspoon kosher salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Prepare all ingredients as instructed. Combine the ingredients in a small mixing bowl. Allow to sit at room temperature for 15 minutes. Serve with tortilla chips or with a cheese and charcuterie board. </div><div style="text-align: left;"> </div><div style="text-align: left;">Salsa is best when served same day as made. </div><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-77302005126178118162023-08-24T15:44:00.000-04:002023-08-24T15:44:36.702-04:00ChezCindy: Cauliflower Steaks Parmesan-Style<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHemLRCXfVh4xlUS2DEHQcfokk0HyLrbdQki7Majr6w_gzlLvPDL0z2tWQlDRW1QQhtHBj-6Dy88srIg95AQrC3aO0kw7I4urSifUpoD2SlSic-OmHC024agLwE-aAa_jXQuqBwXFDflyKFAC649xonps8OLlM8QiV4XbmIG6qLe-A9lw6NDj7yNclyqN/s4032/Cauliflower%20Steaks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHemLRCXfVh4xlUS2DEHQcfokk0HyLrbdQki7Majr6w_gzlLvPDL0z2tWQlDRW1QQhtHBj-6Dy88srIg95AQrC3aO0kw7I4urSifUpoD2SlSic-OmHC024agLwE-aAa_jXQuqBwXFDflyKFAC649xonps8OLlM8QiV4XbmIG6qLe-A9lw6NDj7yNclyqN/w480-h640/Cauliflower%20Steaks.jpg" width="480" /></a></div><br /><p></p><p>If you are looking for an alternative to Chicken Parmesan, or simply enjoy cauliflower, this recipe might be perfect for you. My recipe swaps out the chicken replacing it with cauliflower steaks. The steaks are grilled and are not breaded and fried as a traditional chicken parm. Each grilled steak is topped with a mix of Italian melting cheese and a drizzle of marinara sauce. I spiced my sauce with a bit of Calabrian chilies to add a zip to the final dish. </p><p>I used an electric indoor grill unit, a new release from GreenPan, to cook the cauliflower steaks. You may have a Cuisinart Griddler or even an older George Forman Grill. All of these will work to make this recipe. Don't have any of these? A large cast iron Lodge skillet will do just fine. </p><p><br /></p><div style="text-align: left;"> <b>Cauliflower Steaks Parmesan-Style</b></div><div style="text-align: left;">1 medium-large cauliflower head</div><div style="text-align: left;">3 tablespoons olive oil</div><div style="text-align: left;">1/8 teaspoon dried oregano</div><div style="text-align: left;">1/8 teaspoon fennel seed</div><div style="text-align: left;">1/8 teaspoon garlic powder</div><div style="text-align: left;">1/2 teaspoon kosher salt</div><div style="text-align: left;">1 cup mix of fresh grated Italian melting cheese (fontina, asiago, and/or provolone) </div><div style="text-align: left;">2 tablespoons fresh grated Parmesan cheese</div><div style="text-align: left;">1/2 teaspoon Calabrian chilies in oil</div><div style="text-align: left;">1 cup marinara sauce</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cut the cauliflower head into 3 steaks, each being 3/4" thick. Reserve the remaining bits of cauliflower for another use. Place the cauliflower steaks onto a large plate. Set aside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pour the olive oil into a small bowl, adding in the dried oregano, fennel seed, and garlic powder. Stir to combine. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat an electric indoor grill to high temperature, 425 degrees if your unit has a read-out display. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Using a small spoon, lightly coat both sides of the steaks with the seasoned oil. Evenly sprinkle the steaks with the salt. Place the steaks onto the hot grill, cooking until both sides are deeply cooked with grill marks and the steaks are soft when pierced with the tip of a knife. </div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3KvJMWQlCJW5fMZzsf7Gsu_LXnnuqcrhYip-NZkbWB2hPAZbfy2HgtFu8QU-ISExyoJ-Q1kXbSq8oLmIlim0lzS6Vs3jzFyqn86JrLfAlYIlSwWta1PGuuqZlgao-uJB3YfXD_fwhHPd3BcHkD6z5FGYcv7UJOR5R-Cekwyh8CzGkcbZylMtrNPgwez3/s4032/Cauliflower%20steaks-grilled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3KvJMWQlCJW5fMZzsf7Gsu_LXnnuqcrhYip-NZkbWB2hPAZbfy2HgtFu8QU-ISExyoJ-Q1kXbSq8oLmIlim0lzS6Vs3jzFyqn86JrLfAlYIlSwWta1PGuuqZlgao-uJB3YfXD_fwhHPd3BcHkD6z5FGYcv7UJOR5R-Cekwyh8CzGkcbZylMtrNPgwez3/w400-h300/Cauliflower%20steaks-grilled.jpg" width="400" /></a></div><br /><p>Generously cover each steak with a handful of the grated cheese. The cheese will melt with the carry-over heat from the grill. Transfer the steaks to a serving platter. </p><p>Mix together the Calabrian chilies and the marinara sauce. Lightly drizzle the steaks with the sauce, sprinkling with fresh grated Parmesan cheese. Serve as a side dish or with pasta. </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTLI_VszulZ35kj_dw-MHe8NZz9-HKph5W735lcAwmPxOLvV_k2GwImkykVjVIl8qZ52N8JdCUgVCDYFjhEHeVNLvc-Lhte0ecfUVpLGLFM-PhSVBnJskhfpYmK2b84QBrjI9ASRdWYHZyOJmWBy9rMXAa4ZCFjomNgciWJ6KjOWnMIM6zTdVDTnWhN_k/s4032/Cauliflower%20Steaks-single.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTLI_VszulZ35kj_dw-MHe8NZz9-HKph5W735lcAwmPxOLvV_k2GwImkykVjVIl8qZ52N8JdCUgVCDYFjhEHeVNLvc-Lhte0ecfUVpLGLFM-PhSVBnJskhfpYmK2b84QBrjI9ASRdWYHZyOJmWBy9rMXAa4ZCFjomNgciWJ6KjOWnMIM6zTdVDTnWhN_k/w400-h300/Cauliflower%20Steaks-single.jpg" width="400" /></a></div><br /><p><br /></p><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-53277877180717141852023-08-07T08:52:00.002-04:002023-08-07T09:07:44.486-04:00ChezCindy: Summer Caprese Salad <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWG2PhZZrx9yL9s3UdsaE0PlDL9rwJGoOMWSmXWPE6P3LANbGbzxRSDWYOVid_eadM2DFpqFN-Kr3f3iUYAJCwkuQrTsaDwPix0siA41mZxUkJCPk5N4uJUJpHy54g2x6M86iFZdL3I0Kd_ZJwxx07Q0ZuTzLKORCw00WaIuNHgtSKWQuw4GvLHuOgbz31/s4032/Caprese%20Tomatoes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWG2PhZZrx9yL9s3UdsaE0PlDL9rwJGoOMWSmXWPE6P3LANbGbzxRSDWYOVid_eadM2DFpqFN-Kr3f3iUYAJCwkuQrTsaDwPix0siA41mZxUkJCPk5N4uJUJpHy54g2x6M86iFZdL3I0Kd_ZJwxx07Q0ZuTzLKORCw00WaIuNHgtSKWQuw4GvLHuOgbz31/w480-h640/Caprese%20Tomatoes.jpg" width="480" /></a></div><br /> <p></p><p>Summer tomatoes are the star of any Caprese Salad, which in turn make you a super star at your next dinner gathering. A visit to the farm stand for selection of a variety of gorgeous tomatoes is the place to begin. Add fresh basil leaves and the best fresh mozzarella cheese you can find to complete the list of ingredients. With barely a recipe at all, this composed salad comes together like a beautiful painting of color. </p><p>A quick note on summer tomatoes: I highly recommend that your store the tomatoes at room temperature, and never place them in the refrigerator. Cold tomatoes quickly lose their quality and turn to a mushy texture. </p><p><br /></p><div style="text-align: left;"><b>Summer Caprese Salad</b></div><div style="text-align: left;">1 pound fresh mozzarella cheese</div><div style="text-align: left;">2-3 pounds variety of fresh farm tomatoes, heirloom if available</div><div style="text-align: left;">1 bunch of fresh basil leaves</div><div style="text-align: left;">Flakey sea salt</div><div style="text-align: left;">Extra Virgin Olive Oil</div><div style="text-align: left;">Balsamic vinegar, optional</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Slice the mozzarella into thick slices, setting aside at room temperature. Slice the tomatoes into thick slices. Working with a large platter, arrange the tomatoes and the mozzarella slices in an overlapping pattern. Add a sprinkling of the flakey sea salt. Generously drizzle with the olive oil. When ready to serve, tear the basil leaves into pieces, scattering the leaves over the tomatoes and cheese. If desired, drizzle with a small amount of balsamic vinegar. Serve at room temperature. </div><div style="text-align: left;"><br /></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOXeS3JhPMYjfWD0qe0YdZDy88V2uhgapHdte9kg-4cNxZd5ysqsuyAX0Rhdxjnor8dk2rMEp1razPQi25oo0du90nsmvXbzvjiHp_ymhX-Py81BBuE59uhOA4pAMSOAjzPhYM7T5KG4jrWUZ9wFGVMhxh3ZdLBVmiryYI5mSk_FkDeJvpjHfkjV3aYbPh/s4032/sungold%20tomatoes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOXeS3JhPMYjfWD0qe0YdZDy88V2uhgapHdte9kg-4cNxZd5ysqsuyAX0Rhdxjnor8dk2rMEp1razPQi25oo0du90nsmvXbzvjiHp_ymhX-Py81BBuE59uhOA4pAMSOAjzPhYM7T5KG4jrWUZ9wFGVMhxh3ZdLBVmiryYI5mSk_FkDeJvpjHfkjV3aYbPh/w300-h400/sungold%20tomatoes.jpg" width="300" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-26415592285153038772023-07-31T15:14:00.000-04:002023-07-31T15:14:13.304-04:00ChezCindy: Rosemary Parmesan Sourdough Crackers<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAE3eH9wpi5WwRnto0ya5_JQfV6lkasUN1zTOVw8EKoobHtFFKbQDv0E90OxCFEjGJhAfSj_R_mS1nSPQSEkp0mxQ7_t2EXtGwT2JioRgAy08003hMNe0IxJEnOvRhzKeSMw3HrEvP1p6he3klNfq26vSo6_dVOk5zYjI5S0A282X2IB5GT7ZwG9_jhaO/s4032/crackers%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAE3eH9wpi5WwRnto0ya5_JQfV6lkasUN1zTOVw8EKoobHtFFKbQDv0E90OxCFEjGJhAfSj_R_mS1nSPQSEkp0mxQ7_t2EXtGwT2JioRgAy08003hMNe0IxJEnOvRhzKeSMw3HrEvP1p6he3klNfq26vSo6_dVOk5zYjI5S0A282X2IB5GT7ZwG9_jhaO/w480-h640/crackers%202.jpg" width="480" /></a></div><br /><p></p><p>These homemade Sourdough Crackers are well received every time I serve them. Most people are surprised that crackers can be made at home. The recipe is not complicated or difficult. However, it is necessary to roll out the cracker dough very thinly. This can be done by using a rolling pin, or if you have a pasta roller, I find that is the easiest method. Both methods turn out fabulous, crispy crackers. </p><p>I like adding additional flavor to the cracker dough by adding in dried rosemary and Parmesan cheese. Other options are fennel seeds and red pepper flakes or cracked black pepper and turmeric powder. The recipe calls for unsalted butter, but you could use olive oil, or even vegan butter works very well. To maintain vegan crackers, I have used nutritional yeast and Nooch vegan cheese. </p><p><br /></p><div style="text-align: left;"><b>Sourdough Crackers</b></div><div style="text-align: left;">1 cup all-purpose flour</div><div style="text-align: left;">1/2 teaspoon sea salt</div><div style="text-align: left;">1 cup (227g) sourdough starter discard</div><div style="text-align: left;">4 tablespoons unsalted butter, room temperature</div><div style="text-align: left;">1 tablespoon dried herbs or seeds (rosemary, basil, fennel, caraway) optional</div><div style="text-align: left;">2 tablespoons finely grated Parmesan cheese, optional</div><div style="text-align: left;"><br /></div><div style="text-align: left;">additional sea salt for sprinkling on top</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix together the flour, salt, sourdough discard, butter, and herbs/cheese if using, to make a dough. This can be done in a large bowl with a wooden spoon, or in your stand mixer. The dough comes together quickly and easily. Transfer the dough to your counter shaping it into a rectangle. Divide the dough into 2 equal parts. Wrap each portion in plastic wrap and refrigerate for minimum of 30 minutes or up to 3 days. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">When ready to bake, preheat the oven to 350 degrees. Working with 1 portion, leaving the second in the refrigerator, place the dough onto a large sheet of parchment paper that has been sprinkled with flour to prevent sticking. Flour the rolling pin to begin flattening and rolling the dough into a large rectangle, to 1/16" thick. Or use a pasta roller to roll the dough into long pieces as you would pasta dough. Using a pastry wheel or a sharp knife, cut the dough into 1/2" - 1" squares, triangles, or rectangles. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7K7QBpmrsP9svaDML7cYYLMAyhbzWON_qdvC4kbCpFCBvu2G_rEtK8rUvxNKxHQ-H_p_wE4EcdITDzTHTkg4ihTUBYRyeMvf0eSR3Gbu2Qs42YYyJMgb4ETtAoUuAEtKo48gZKZetcCj9-_gRloaUzfkUX3-PUE5uFV6pIYvrrMokGgyTsmVCI8jgBxu/s4032/crackers%20cut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7K7QBpmrsP9svaDML7cYYLMAyhbzWON_qdvC4kbCpFCBvu2G_rEtK8rUvxNKxHQ-H_p_wE4EcdITDzTHTkg4ihTUBYRyeMvf0eSR3Gbu2Qs42YYyJMgb4ETtAoUuAEtKo48gZKZetcCj9-_gRloaUzfkUX3-PUE5uFV6pIYvrrMokGgyTsmVCI8jgBxu/w480-h640/crackers%20cut.jpg" width="480" /></a></div><br /><div style="text-align: left;"><br /></div><p>Place the cut crackers onto a parchment lined baking sheet. Sprinkle lightly with additional sea salt. Place the baking sheet in the oven on the center rack. Bake the crackers for 17-20 minutes, rotating the pan half-way through the baking time for even baking. Remove the baking sheet from the oven, transfer the parchment paper onto the counter to cool. The crackers will be lightly browned and crisp. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioikZKOvJHFCV3FueGpR6LTFreYrjreLkUyxfJ25BmICzjpM08x-n7bQSPB4JjaWbf9lO8cRx9upxGwC8pTBodn78cDV3sOIcXw-lOfHZTACM2pfKlRlfn7WIi7pxykkzbGugGN1qCay7Y14KitZ9FsgeW-NcGqICk-m-AR15wLx0qxU3Avn02D_j-ViDM/s4032/crackers%20baked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioikZKOvJHFCV3FueGpR6LTFreYrjreLkUyxfJ25BmICzjpM08x-n7bQSPB4JjaWbf9lO8cRx9upxGwC8pTBodn78cDV3sOIcXw-lOfHZTACM2pfKlRlfn7WIi7pxykkzbGugGN1qCay7Y14KitZ9FsgeW-NcGqICk-m-AR15wLx0qxU3Avn02D_j-ViDM/w480-h640/crackers%20baked.jpg" width="480" /></a></div><br /><p>Store the cooled crackers in an airtight container or freeze for longer storage. </p><p><br /></p><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-86618146670090091482023-06-03T14:57:00.000-04:002023-06-03T14:57:48.026-04:00ChezCindy: Summer Panzanella Salad with Roast Chicken<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPkcMn5_Z3HLDB8HNiee_tG3IC_xVhLYWl2kaW5_gr8W8Sh0vFD6xlNmXn4WfTvYUqDZa2dfngV8piuKIHszP78PPjw9-Tz1mSS6Z8a-gN1PR242h_rCvEuS-x6bcBOarYTx0vNTpasajm8gJzQVsd0TovqBExctxyqFNlDmMgdZKOpuDujkHmT5r7A/s4032/Panzanella%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPkcMn5_Z3HLDB8HNiee_tG3IC_xVhLYWl2kaW5_gr8W8Sh0vFD6xlNmXn4WfTvYUqDZa2dfngV8piuKIHszP78PPjw9-Tz1mSS6Z8a-gN1PR242h_rCvEuS-x6bcBOarYTx0vNTpasajm8gJzQVsd0TovqBExctxyqFNlDmMgdZKOpuDujkHmT5r7A/w480-h640/Panzanella%202.jpg" width="480" /></a></div><br /><p></p><p>Whether you roast a whole chicken indoors in your oven, outdoors on a grill, or even store-bought rotisserie chicken, this summer panzanella salad is a wonderful summer dinner. </p><p>A panzanella salad is an Italian dish that uses stale bread made into toasted croutons, along with the best tomatoes available, a few salad greens and herbs tossed with a vinaigrette. I often add roasted chicken to make a complete meal, being sure to drizzle the chicken pan juices over the platter so that the croutons soak up all of that rich chicken flavor. </p><p><br /></p><div style="text-align: left;"><b>Summer Panzanella with Roast Chicken</b></div><div style="text-align: left;">Day-old bread, (baguette or country boule) cut into 1-inch cubes, 3 cups</div><div style="text-align: left;">3 tablespoons olive oil</div><div style="text-align: left;">1 teaspoon kosher salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3 cups mixed salad greens</div><div style="text-align: left;">5-6 sprigs fresh herbs, basil, thyme, tarragon and/or parsley, leaves removed from stems</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4 medium tomatoes, cut into quarters or 2 cups cherry tomatoes</div><div style="text-align: left;">1/2 teaspoon kosher salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">6-8 tablespoons vinaigrette, homemade or store-bought</div><div style="text-align: left;"><span> </span><a href="http://www.cookingwithchezcindy.com/2013/04/chezcindy-spring-greening.html">Chez Cindy Vinaigrette Recipe</a><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 roast chicken, with pan drippings</div><div style="text-align: left;"><span> </span><a href="http://www.cookingwithchezcindy.com/2023/04/chezcindy-spring-roasted-chicken-with.html">Chez Cindy Roast Chicken Recipe</a><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Parmesan cheese curls, about 1/3 cup</div><div style="text-align: left;"><br /></div><p><i>Make the croutons: </i>Preheat the oven to 425 degrees. Working with a large, rimmed sheet pan, place the cubed bread onto the pan. Drizzle the cubes with olive oil, and sprinkle with salt. Using your hands, toss to combine. Spread the cubes evenly over the sheet pan. Bake in the oven until toasted and brown, about 10-12 minutes. Remove from the oven and set aside. </p><p>Make the vinaigrette. Roast the chicken, keep warm. Or use store-bought. </p><p><i>Putting it all together: </i>Place the croutons onto a large serving platter. Cut the roast chicken into pieces (leg, thigh, wing, each breast cut into 2 pieces). Place the chicken onto the croutons. Season the tomatoes with salt, then scatter over the platter. Drizzle 1/4 cup, or more up to 1/2 cup, of chicken pan drippings over the chicken and croutons. Add the salad greens and fresh herb leaves to the platter. Drizzle 4-5 tablespoons of vinaigrette over the salad, tomatoes, chicken and croutons. Top with the Parmesan cheese curls. Serve with additional vinaigrette if desired. </p><p><br /></p><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-39325438250828964242023-05-24T09:10:00.000-04:002023-05-24T09:10:21.700-04:00ChezCindy: Butterflied Grilled Chicken with Herb Butter<div class="separator"><p style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qOlzE9H8Zh2ZPRaX5SLFyLOAj_l46loEXGIv5T4i6G_raPLeCKylZ_qSy95CM7SaSU01iX_FU9JTxhDv7jwFnuq9Pys_BhaQS0jS4Y8RcYR4S5PiSCAFBB6p_2hA0_6yl4mFyUYmGVH3m5VQUF03dL8ccYgWj7yaODTNMAcGTivwzrH15JlBOJIkjQ/w480-h640/Chicken%20Grill%20Roasted.jpg" width="480" /><br /></p></div><p> <br /></p><p>Fresh herbs from the garden mixed with sweet creamy butter is a wonderful addition to grilled chicken to enjoy dining outside on a warm Spring Day. </p><p>Here I used a whole chicken that I "butterflied" to open it up to expose the cavity and lay flat on the grill grates. Individual pieces of bone-in chicken would work great too. Basting with the herbed butter at the last minute before removing from the grill will create a lovely sauce to compliment the natural chicken juices. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qOlzE9H8Zh2ZPRaX5SLFyLOAj_l46loEXGIv5T4i6G_raPLeCKylZ_qSy95CM7SaSU01iX_FU9JTxhDv7jwFnuq9Pys_BhaQS0jS4Y8RcYR4S5PiSCAFBB6p_2hA0_6yl4mFyUYmGVH3m5VQUF03dL8ccYgWj7yaODTNMAcGTivwzrH15JlBOJIkjQ/s4032/Chicken%20Grill%20Roasted.jpg" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qOlzE9H8Zh2ZPRaX5SLFyLOAj_l46loEXGIv5T4i6G_raPLeCKylZ_qSy95CM7SaSU01iX_FU9JTxhDv7jwFnuq9Pys_BhaQS0jS4Y8RcYR4S5PiSCAFBB6p_2hA0_6yl4mFyUYmGVH3m5VQUF03dL8ccYgWj7yaODTNMAcGTivwzrH15JlBOJIkjQ/s4032/Chicken%20Grill%20Roasted.jpg" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTAsM-50MQLEZfp1OymJLWKj7Vm5QtlMvURiHFXDKNAOlLHuXltp9Vsc9Sc3w25BCbmEck2PvrYDmbElKq6Zt550-CsWNeu3RNhKJW27RoVdgcZ1yb2LOI4heUvhXvHc7FlvxhtIBU6gqIIfqFRyJdMDxwEoAKqv0y0hF1umIhZzwuv3xP8lkmYfxpQ/s4032/Chicken%20Grill%20Roasted%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTAsM-50MQLEZfp1OymJLWKj7Vm5QtlMvURiHFXDKNAOlLHuXltp9Vsc9Sc3w25BCbmEck2PvrYDmbElKq6Zt550-CsWNeu3RNhKJW27RoVdgcZ1yb2LOI4heUvhXvHc7FlvxhtIBU6gqIIfqFRyJdMDxwEoAKqv0y0hF1umIhZzwuv3xP8lkmYfxpQ/w480-h640/Chicken%20Grill%20Roasted%202.jpg" width="480" /></a></div></div><br /><p><b>Butterflied Grilled Chicken with Herb Butter</b></p><div style="text-align: left;">1 whole chicken, 4-5 pounds, butterflied</div><div style="text-align: left;"><span> or bone-in pieces, leg quarters and/or breast </span><br /></div><div style="text-align: left;"><span>1 tablespoon oil</span></div><div style="text-align: left;"><span>1 tablespoon kosher salt</span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><span>1 stick unsalted butter, softened </span></div><div style="text-align: left;">4-5 large sprigs of various herbs</div><div style="text-align: left;"><span> tarragon, rosemary, basil, and/or thyme</span><br /></div><div style="text-align: left;"><span>1 teaspoon kosher salt</span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;">Light the grill to preheat to a temperature of 400-425 degrees using the indirect heat method for either gas or charcoal. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Make the herb butter:</i> Place the softened butter into a small bowl. Remove the leaves of the herbs from the stems, chopping the leaves into small pieces. Add the chopped leaves to the bowl with the butter, along with the teaspoon of salt. Mix to combine. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Prepare the chicken for grilling</i>: Using paper towels, pat dry the chicken on the top skin and bottom cavity. Brush or rub the skin of the chicken with the oil. Sprinkle the tablespoon of salt over the entire chicken. Transfer to a large sheet tray to transition to the grill. Once the grill is hot, place the chicken cavity side down over indirect heat onto the grill grate. Close the lid and grill undisturbed without turning, moving, or opening the lid for 25-30 minutes. Watch for flair ups so that the chicken doesn't burn. Cooking over indirect heat should minimize flair ups. We are grilling the chicken on one side, not flipping over, remaining skin-side up for the entire cooking time. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">At 25-30 minutes, begin checking the internal temperature. Once the chicken reaches 150 degrees at the thickest part, the skin should be nicely browned at this point. Add 2-3 tablespoons of the herb butter to the top of the chicken. With the lid open, continue cooking until the chicken reaches 160 degrees. Remove the chicken to a clean sheet tray or serving platter. Carry-over cooking while resting the chicken for 5-7 minutes will continue bringing the chicken to 165 degrees. Serve with additional herb butter dolloped on the chicken. </div><p><br /></p><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-69598993865966686082023-05-12T16:12:00.001-04:002023-05-12T16:12:38.362-04:00ChezCindy: Spinach and Green Onion Quiche Tart<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogy2Ohey0FslbXqgi2Jg7zGPV9n-FzetuOoNo0f6HSPt9Xwair_BwBf1_A_E12hHN-EpVOfcCwThcH-HfpI14P9ElP8GcowLdzp_7Uh_Jlse3RZPe9BpileSC2Xm7tvXHoN4lgY7l2xOfSqxaog0f3LJ-lJJGqlR0PwTJJIVHmikPQUhYdTpmfYkvDA/s4032/Quiche%20green%20onion%20and%20spinach.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogy2Ohey0FslbXqgi2Jg7zGPV9n-FzetuOoNo0f6HSPt9Xwair_BwBf1_A_E12hHN-EpVOfcCwThcH-HfpI14P9ElP8GcowLdzp_7Uh_Jlse3RZPe9BpileSC2Xm7tvXHoN4lgY7l2xOfSqxaog0f3LJ-lJJGqlR0PwTJJIVHmikPQUhYdTpmfYkvDA/w480-h640/Quiche%20green%20onion%20and%20spinach.jpg" width="480" /></a></div><br /><p></p><p>This recipe for Spinach and Green Onion Quiche is nearly foolproof. Additionally, the ingredients can be switched up to meet your preference substituting kale, collards, or Swiss chard for the spinach and diced red onions or caramelized yellow onions for the chopped green onions. I used freshly grated gruyere cheese, but white cheddar or Swiss cheese would be delicious too. </p><p>The homemade crust is made in a food processor using a blend of butter flavored Crisco and unsalted butter. Or you could easily use a store-bought crust to save time. This dish is definitely a make it your own and make it ahead for any upcoming springtime events such as Mother's Day, a graduation gathering, or wedding shower. </p><p><br /></p><div style="text-align: left;"><b>Spinach and Green Onion Quiche Tart</b></div><div style="text-align: left;"><span> </span>Makes one 9-inch tart</div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><i>For the Crust:</i></div><div style="text-align: left;">2 cups all-purpose flour, extra as needed</div><div style="text-align: left;">1 teaspoon kosher salt</div><div style="text-align: left;">1 teaspoon sugar</div><div style="text-align: left;">1/2 cup butter flavored Crisco shortening</div><div style="text-align: left;">1/2 cup cold unsalted butter (1 stick) cut into 1/2-inch cubes</div><div style="text-align: left;">scant 1/2 cup ice-cold water</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>For the Filling:</i></div><div style="text-align: left;">3 tablespoons unsalted butter, divided</div><div style="text-align: left;">1 tablespoon olive oil</div><div style="text-align: left;">1 large bunch green onions, cut into 1/2-inch pieces</div><div style="text-align: left;">4 cups raw spinach leaves, loosely packed</div><div style="text-align: left;">1 tablespoon all-purpose flour</div><div style="text-align: left;">2 large eggs</div><div style="text-align: left;">2/3 cup heavy cream</div><div style="text-align: left;">1 teaspoon kosher salt</div><div style="text-align: left;">freshly grated nutmeg (optional)</div><div style="text-align: left;">2 ounces gruyere cheese, grated (about 1/2 cup)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Begin by making the dough: </i></div><div style="text-align: left;">Working with a food processor, pulse the flour, salt and sugar to combine. Place the shortening and the cubed butter in with the flour mixture. Pulse until the butter is the size of pearls. Open up the liquid feed tube on the processor top to begin drizzling in half of the cold water, pulsing to combine. Add more water a small amount at a time, pulsing to combine until the dough comes together. You don't need a full half cup, just slightly less than. Transfer the dough to a lightly floured surface. Press it together to form a disk about 4-5 inches wide. Wrap in plastic and refrigerate for 30-40 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Butter a 9-inch tart pan with a removable bottom. Working with the now chilled dough, remove it from the plastic wrap placing the disk onto a lightly floured surface. Using a rolling pin, roll out the dough into a thin 13-inch circle. Drape the dough circle over the tart pan pressing it into the bottom and sides. Using the rolling pin or a knife, cut off the excess dough. You will have extra dough for another use. Use a fork to poke evenly spaced holes in the bottom of the dough. Place the tart pan in the freezer to chill for 15-20 minutes. Preheat the oven to 400 degrees. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place the chilled tart onto a baking sheet. Line the tart pan with crumpled foil to cover the bottom of the pan with some foil hanging over the sides. Fill the foil-lined pan with pie weights (I use dried beans that I store for repeated use). Bake the dough for 15 minutes. Remove the tart from the oven, carefully remove the foil containing the pie weights. Return the tart to the oven to continue baking for about 5 minutes until the tart dough is lightly browned. Remove from the oven to cool while you make the filling. Reduce the oven temperature to 375 degrees.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><i>While the tart dough is cooling, make the filling:</i></div><div style="text-align: left;">Working with a large 11-inch skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add in the chopped green onions, stirring to combine. When the onions are beginning to soften, add the spinach, tossing all together. Continue stirring until the spinach is wilted and the onions are soft. Stir in the tablespoon of flour. Set aside to cool. Cut the remaining tablespoon of butter into 6 tiny pieces, set aside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl, whisk to combine the eggs, cream, salt and nutmeg if using. Fold in the cooled spinach and green onion mixture along with half of the grated cheese. Transfer the egg mixture to the cooled tart shell, smoothing the top to evenly distribute the spinach and green onions. Scatter the remaining cheese evenly over the top. Scatter the 6 tiny pieces of butter over the cheese. Bake the tart placing it on the lowest oven rack at 375-degrees for 25-30 minutes until the tart is puffed and lightly browned. Place the baked tart onto a wire rack to cool. Remove the tart ring. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve warm or at room temperature. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-1609165976940447352023-04-30T19:58:00.002-04:002023-05-01T08:05:20.118-04:00ChezCindy: Spring Roasted Chicken with Tarragon Butter<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKltYHo9thsanE9u4Symv-UyQE4llVVTqJ-G4qzl3zq7b8cmcnG4i_-hR6Bawg56JJzg8FWClL6UWcLqG1wNvNRoNbYXRUxc07ZMWMEoGLyHOeZrSvqzQ32oqERFxWjl9XY2aozAQaujJx7vhHla3z1d2Pk_wXk_YInnfTs43x0IuxCOLiNRToFv-yA/s4032/Roasted%20Chicken.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKltYHo9thsanE9u4Symv-UyQE4llVVTqJ-G4qzl3zq7b8cmcnG4i_-hR6Bawg56JJzg8FWClL6UWcLqG1wNvNRoNbYXRUxc07ZMWMEoGLyHOeZrSvqzQ32oqERFxWjl9XY2aozAQaujJx7vhHla3z1d2Pk_wXk_YInnfTs43x0IuxCOLiNRToFv-yA/w480-h640/Roasted%20Chicken.jpg" width="480" /></a></div><br /><p></p><p>Melissa Clark, columnist for the New York Times Food section, recently posted a recipe for <a href="https://www.nytimes.com/2023/04/06/dining/how-to-make-simple-roast-chicken-french.html">Roast Tarragon-Cognac Chicken</a> as adapted from a recipe submitted by a reader. Honestly, I knew the recipe would be delicious from the list of ingredients and the simple roasting process. But once I made it and served it for dinner, I quickly realized this recipe turned out one of the best roasted chickens I have ever made. Really. </p><p>Tarragon is one of my favorite herbs that I cherish each Spring when it first sprouts from the earth as a perennial herb returning each year as a gift. You might know tarragon from Steak Oscar with asparagus and crab and Bearnaise sauce where tarragon is the key ingredient for the Bearnaise. I do think this roast chicken recipe is best as a Spring dish when tarragon is fresh from the garden with no heavy gravy like a traditional Thanksgiving meal. The pan drippings from this roasted chicken are lighter and brighter. </p><p>Check out the original recipe. Or use my recipe with slight changes as shown below. </p><p><br /></p><p><b>Spring Roasted Chicken with Tarragon Butter and Cognac</b></p><div style="text-align: left;">1 4-pound whole chicken</div><div style="text-align: left;">2 teaspoons kosher salt, divided</div><div style="text-align: left;">6 tablespoons unsalted butter, softened</div><div style="text-align: left;">1/4 teaspoon white pepper</div><div style="text-align: left;">1/2 cup fresh tarragon, coarsely chopped</div><div style="text-align: left;">2 tablespoons Cognac, divided</div><div style="text-align: left;">1 cup homemade chicken stock</div><div style="text-align: left;">1 tablespoon Wondra flour</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 425 degrees. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pat the chicken dry with paper towels. Sprinkle 1 1/2 teaspoons kosher salt inside the cavity and over the outside of the chicken. Place the chicken into a small roasting pan to fit the size of the chicken. You could use a 11-inch cast enamel pan with shallow sides or a lasagna pan. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a small bowl, combine the butter, white pepper, tarragon and 1 tablespoon of Cognac, mixing well. The Cognac may not fully incorporate. Rub half of the butter mixture under the skin of the chicken, being sure to reach down to the legs and thighs, as well as the breasts. Divide the remaining half of the butter mixture into the cavity of the chicken and over the outer skin of the chicken. Pour any of the remaining Cognac that did not mix in with the butter into the cavity of the chicken. Place the baking pan with the chicken into the hot oven, roasting for about 1 hour until the internal temperature reaches 160 degrees. Remove the pan from the oven. Turn off all sources of heat on your stove, including the oven and burners. Pour the remaining tablespoon of Cognac over the chicken, basting the chicken with the pan juices. Remove the chicken to your serving platter. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place your baking pan with the pan drippings over medium heat on the stovetop. Pour in the chicken stock. Bring all to a shallow boil. Sprinkle in the Wondra flour, whisking to combine. Taste to adjust for seasoning, adding salt or pepper as needed. Serve the pan drippings with the carved roasted chicken with buttered mashed potatoes and a green vegetable if desired. </div><div style="text-align: left;"><br /></div><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-86733491303505524942023-04-04T18:35:00.001-04:002023-04-04T18:35:25.073-04:00ChezCindy: Pretty Spring Asparagus Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiyTiLNtaaTvje2iAN9ADHXX7gCAjDfTG_rPso87sqDq6fMFXkZB4NTUPjp3KltNRLc8EEO217rmaALx6jpLFAbz2A4_SM_71g2JG1maoHyf5jybRcIxHlHXUEeC9FC7hkD1I7L7t0JVXLkptoThSstYdloEjX2vSC8IQEUctO0QtgjnicYSpmK63g8A/s4032/Asparagus%20Tart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiyTiLNtaaTvje2iAN9ADHXX7gCAjDfTG_rPso87sqDq6fMFXkZB4NTUPjp3KltNRLc8EEO217rmaALx6jpLFAbz2A4_SM_71g2JG1maoHyf5jybRcIxHlHXUEeC9FC7hkD1I7L7t0JVXLkptoThSstYdloEjX2vSC8IQEUctO0QtgjnicYSpmK63g8A/w640-h480/Asparagus%20Tart.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: left;">This beautiful Spring Asparagus Tart is super easy to make and is equally delicious as it is easy. My favorite shortcut trick is to begin with using frozen puff pastry which I most always have in my freezer. The ingredients in the recipe might be items you already have available in your fridge and pantry, with a few fresh items to pick up from the store. And right now, we are getting early asparagus that it is quite good, just in time for a Spring buffet or lunch. To make the tart even more beautiful, I had a few edible flowers on hand from my <a href="http://www.chefs-garden.com">Chef's Garden</a> vegetable delivery to add to the finished tart. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Spring Asparagus Tart</b></div><div class="separator" style="clear: both; text-align: left;">4-ounces goat cheese or cream cheese, softened at room temperature</div><div class="separator" style="clear: both; text-align: left;">1 large egg, lightly beaten</div><div class="separator" style="clear: both; text-align: left;">1 large garlic clove, finely minced</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons lemon zest</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon sea salt, plus more for serving</div><div class="separator" style="clear: both; text-align: left;">1 cup creme fraiche or full fat yogurt</div><div class="separator" style="clear: both; text-align: left;">1 sheet thawed puff pastry, such as Pepperidge Farm</div><div class="separator" style="clear: both; text-align: left;">6-ounces thin asparagus, woody ends removed</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons olive oil</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons fresh grated Parmesan cheese</div><div class="separator" style="clear: both; text-align: left;">1-ounce Parmesan cheese, shaved with a vegetable peeler, as garnish</div><div class="separator" style="clear: both; text-align: left;">additional salt, pepper, olive oil to finish</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 425 degrees. Working with a medium size bowl, add in the goat cheese, egg, minced garlic, lemon zest, and salt. Using a fork, mash the ingredients together. Add in the creme fraiche or yogurt, whisking to combine until smooth. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place large sheet of parchment paper onto the countertop. Place the puff pastry onto the parchment paper, using a rolling pin to roll out the pastry to an 11x13-inch rectangle. Place the parchment paper with the pastry onto a large, rimmed sheet pan. Use a small paring knife to lightly score a 1/2" border around the edges of the pastry. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Spread the goat cheese mixture evenly inside the scored border. Place the trimmed asparagus lined up across the pastry. Using a pastry brush, lightly brush the asparagus with the oil. Sprinkle the grated Parmesan cheese evenly over the asparagus. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake the tart in the hot oven for 25-28 minutes until the pastry is puffed and golden. Remove from the oven allowing the tart to cool for about 5 minutes. Scatter the shaved Parmesan cheese curls over the asparagus. Sprinkle with a bit of salt and pepper to taste, with an additional drizzle of olive oil. Cut into large squares, serving hot or warm. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYsbE7fwiNRyS6luc7Ag3neDK217Xr1HTPXq0p0dEJtL4W7QRu36-y-TvMwK74Ev60HkSy_PqHb26rnAqez3-xc_cV-008_SLN3GAlNlm_UcHtcuCVCD7Xh4n0qwYl9fwB9H1jfmLv87gFhNYW7-6E9cX7xYSxRPwPz8B8EwMrCRGo8guTmjBK543Jw/s4032/Asparagus%20Tart%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYsbE7fwiNRyS6luc7Ag3neDK217Xr1HTPXq0p0dEJtL4W7QRu36-y-TvMwK74Ev60HkSy_PqHb26rnAqez3-xc_cV-008_SLN3GAlNlm_UcHtcuCVCD7Xh4n0qwYl9fwB9H1jfmLv87gFhNYW7-6E9cX7xYSxRPwPz8B8EwMrCRGo8guTmjBK543Jw/w640-h480/Asparagus%20Tart%202.jpg" width="640" /></a></div></div><br /><p><span style="font-size: x-small;"><br /></span></p><p><span style="font-size: x-small;">Recipe is adapted from Melissa Clark cookbook, <i>Cooking in French</i></span></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-29691605204341377922023-02-26T08:26:00.002-05:002024-01-18T07:49:49.080-05:00ChezCindy: Shortcut Italian Shrimp Risotto<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqz0wHfJnB3bfMjB0xbtEySdjRpyLftsY-HpoSJbxhDk48M2z5As6KWBXgEF8jH5X0rIB5oNfAcsJDCOwzjaxjk4YoOeB4-QJbq6jxLnGJsfqTj-APqIWYJN22TYFmUSYp7TIvTjTbEbWMt6o7-Z2vH1e1Eark6vYiQs_HRkpAr8AIjcxM7JAkxXV5Qg/s3700/Shrimp%20and%20Rice%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2775" data-original-width="3700" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqz0wHfJnB3bfMjB0xbtEySdjRpyLftsY-HpoSJbxhDk48M2z5As6KWBXgEF8jH5X0rIB5oNfAcsJDCOwzjaxjk4YoOeB4-QJbq6jxLnGJsfqTj-APqIWYJN22TYFmUSYp7TIvTjTbEbWMt6o7-Z2vH1e1Eark6vYiQs_HRkpAr8AIjcxM7JAkxXV5Qg/w640-h480/Shrimp%20and%20Rice%203.jpg" width="640" /></a></div><br /><p></p>A delicious one-pan Shrimp and Rice recipe using Italian arborio rice becomes an easy weeknight dinner. <div><br /></div><div>Standard process when using arborio rice to make risotto requires 20 minutes of continuous stirring while adding warm stock. I generally don't mind this process as it is somewhat meditative to stir while enjoying a glass of wine. However, this quick cooking method came out wonderfully well in about the same amount of time with much less hands-on engagement. Dinner that is pretty, quick, and delicious. </div><div><br /></div><div><br /></div><div><b>Shortcut Italian Shrimp Risotto</b></div><div>2 tablespoons olive oil</div><div>2 small shallots, chopped (about 1/4 cup)</div><div>1 14-ounce can of whole plum or cherry tomatoes, drained</div><div>2 teaspoons kosher salt, divided</div><div>1 cup arborio rice</div><div>1/4 cup dry white wine</div><div>1 1/2 cups unsalted chicken broth</div><div>1/4 cup water</div><div>1-pound large shrimp, peeled and deveined (13-15)</div><div>3/4 teaspoon dried oregano</div><div>1/4 teaspoon dried red pepper flakes</div><div>3 cups fresh baby spinach</div><div>1/4 cup chopped basil</div><div><br /></div><div><br /></div><div>Working with a large, (10-11-inches) straight-sided pan over medium-high heat, add in the oil and heat for 30 seconds. Add in the chopped shallots, stirring for 1 minute until softened. Add in the drained tomatoes and 1 teaspoon of salt, stirring and crushing the tomatoes with a rubber spatula or wooden spoon. Cook for 2-3 minutes. Stir in the arborio rice, stirring to coat each grain, cooking for about 3 minutes until lightly toasted. Stir in the white wine, cooking until it is nearly evaporated. Add in the chicken broth, water, and 1/2 teaspoon salt, bring to a boil, then reduce the heat. Cover the pan, cooking at a low simmer for 10 minutes. The rice will not be cooked through as yet. </div><div><br /></div><div>Season the shrimp with the remaining 1/2 teaspoon salt, oregano and pepper flakes. Place the shrimp into the pan, nestle each one-by-one into the par-cooked rice. Add in the spinach, cover and continue cooking for 7-8 minutes. The shrimp will turn pink in color still tender to the touch and the spinach will be bright green and wilted. Remove the pan from the heat, sprinkle with the chopped basil and serve. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXecTzLI17Ei4_1cbFV2vV0tyg0n5gv1bhbxqZSdfsGbX2z8NnjXQZXEBNDLiNze50E-yUBksWv4BTHMKxChDT2SySBmoS52g5cC_HTeytLGMXo_EykC8g03axINm6kgfxJK0Xvd1yJT5Ss_TyI4hBTYwCIocdY5OI8PqxNRNPVSTweGwG9Okk_gj0g/s4032/Shrimp%20and%20Rice%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXecTzLI17Ei4_1cbFV2vV0tyg0n5gv1bhbxqZSdfsGbX2z8NnjXQZXEBNDLiNze50E-yUBksWv4BTHMKxChDT2SySBmoS52g5cC_HTeytLGMXo_EykC8g03axINm6kgfxJK0Xvd1yJT5Ss_TyI4hBTYwCIocdY5OI8PqxNRNPVSTweGwG9Okk_gj0g/w400-h300/Shrimp%20and%20Rice%202.jpg" width="400" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p></div>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-88580339003562131632023-02-24T09:02:00.000-05:002023-02-24T09:02:26.242-05:00Chez Cindy: Rainbow S'mores Rice Krispies Treats<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhRQ2NiPmy6LAW4PNTyJPg5a6mcR7PShDLK7SldBiaV4Q-G2-w8hXs_iyH4EyErke1XIukih9agKAWdqJf7YE7jjDExqMF6zNwyHpcEFTFeDGfSmODqFFs3IeGwM3bmxIMp9_Z1Oh9N6qTuZwlxrvT_vfomaCpWY75KmuA-4fiSXl2UFOyhqZ3NtdSg/s4032/Rice%20Krispies%20Treats.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhRQ2NiPmy6LAW4PNTyJPg5a6mcR7PShDLK7SldBiaV4Q-G2-w8hXs_iyH4EyErke1XIukih9agKAWdqJf7YE7jjDExqMF6zNwyHpcEFTFeDGfSmODqFFs3IeGwM3bmxIMp9_Z1Oh9N6qTuZwlxrvT_vfomaCpWY75KmuA-4fiSXl2UFOyhqZ3NtdSg/w480-h640/Rice%20Krispies%20Treats.jpg" width="480" /></a></div><br /><p></p><div>This is a fun mash-up to two favorite sweet treats! S'mores and Rice Krispies Treats. Bring this dessert to your next family gathering and even the adults will smile with joy. </div><div><br /></div><div>I created this recipe for a Young Chefs cooking class I recently taught at <a href="http://www.theseasonedfarmhouse.com/">The Seasoned Farmhouse</a>. The kids loved making it and eating it! The recipe starts with the standard Rice Krispies Treats process, but added to the cereal mix is a full pack of graham crackers broken into small bits. Of course, chocolate and marshmallows are added to complete the full S'mores flavor. Adding rainbow sprinkles makes any day a party. </div><div><br /></div><div><br /></div><div><br /></div><div><div><b>Rainbow S’mores Rice Krispies Treats</b></div><div><b><br /></b></div><div><i>What you will need:</i> </div><div>3 tablespoons unsalted butter </div><div>8-ounces large marshmallows</div><div>1 pack graham crackers (from a 14.4-ounce box containing 3 packs)</div><div>5 cups Rice Krispies cereal</div><div><br /></div><div>Toppings</div><div>2 cups mini marshmallows</div><div>1 cup mini chocolate chips</div><div>½ cup rainbow sprinkles</div><div><br /></div><div><br /></div><div><i>How to make it:</i></div><div><br /></div><div>1.<span style="white-space: pre;"> </span>Prepare a 9 x 13-inch baking pan by lightly spraying it with baking spray. Break the graham crackers into ½-inch pieces placing them into a small bowl, set aside. Measure out all the remaining ingredients, setting them aside. </div><div><br /></div><div>2.<span style="white-space: pre;"> </span>In a large, deep saucepan melt the butter over medium-low heat. Add the large marshmallows, stirring frequently until melted. Remove from the heat to a work surface.</div><div><br /></div><div>3.<span style="white-space: pre;"> </span>Stir in the Rice Krispies cereal and the graham cracker pieces. Transfer half of the mixture to the prepared baking pan. Use a small piece of wax paper to spread the mixture evenly into the pan. </div><div><br /></div><div>4.<span style="white-space: pre;"> </span>Sprinkle half of the toppings, mini marshmallows (1-cup), mini chocolate chips (1/2-cup), and half of the rainbow sprinkles (1/4-cup) spreading evenly over the top. Press lightly into the cereal mixture.</div><div><br /></div><div>5.<span style="white-space: pre;"> </span>Transfer the remaining cereal mixture over the toppings, again spreading evenly to cover the first layer of toppings. Sprinkle the remaining toppings over the cereal mixture, pressing them into the top. </div><div><br /></div><div>6.<span style="white-space: pre;"> </span>Cool for 5-10 minutes until fully set. Cut into large squares and enjoy. </div></div><div><br /></div><div><br /></div>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-63384866202528478702023-02-08T19:16:00.000-05:002023-02-08T19:16:20.367-05:00ChezCindy: Chocolate Lava Cakes<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgjGJWi7TwukmwTNZRavwKC4AjTaJAKcGSw_A5T_x5t_6I0oF2thWEvL3KDxepj09N7jTefu2NloO3vlkB_f72lhLYFcGCSq_Qkirew0QNkokRhcvQQrKrqHg7ZnQZsfOMx3w8m8NLYiduguICza-V_3f07DjleGMzoC-gzMCOi-VCuXGP9lBD0vQSA/s4032/Chocolate%20Molten.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgjGJWi7TwukmwTNZRavwKC4AjTaJAKcGSw_A5T_x5t_6I0oF2thWEvL3KDxepj09N7jTefu2NloO3vlkB_f72lhLYFcGCSq_Qkirew0QNkokRhcvQQrKrqHg7ZnQZsfOMx3w8m8NLYiduguICza-V_3f07DjleGMzoC-gzMCOi-VCuXGP9lBD0vQSA/w640-h480/Chocolate%20Molten.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The chocolate lava cake has been an iconic dessert for decades. It first appeared on the restaurant scene in the late 1990s. Chef Jean-Georges Vongerichten is primarily given credit for the creation of the dish. Some even saying it was the result of an error in the kitchen having underbaked the cake. Once served, the cake became a popular "mistake" and one of the most popular and copied desserts across the nation. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The recipe is surprisingly easy and can also be made ahead of time, with the unbaked cakes stored in the refrigerator until ready to bake and serve. The trick to serving the cake is having confidence in inverting the ramekin to release the cake on to the serving plate. Be bold. You can do it. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><b>Make-ahead Chocolate Lava Cakes</b></div><div class="separator" style="clear: both;">1 stick unsalted butter (8 tablespoons)</div><div class="separator" style="clear: both;">6 ounces bittersweet chocolate, 60% cocoa butter</div><div class="separator" style="clear: both;">2 whole eggs</div><div class="separator" style="clear: both;">2 egg yolks</div><div class="separator" style="clear: both;">¼ cup sugar</div><div class="separator" style="clear: both;">Pinch of salt</div><div class="separator" style="clear: both;">2 tablespoons all-purpose flour</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Preheat the oven to 400 degrees. Butter and lightly flour 4 6-ounce ramekins, placing on a sheet pan. Set aside.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Working with a double boiler over simmering water, melt the butter with the chocolate stirring to combine. Remove the top pan from the double boiler and set aside to cool slightly. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">In a medium bowl using a hand mixer, or in the bowl of a stand mixer, beat the eggs with the egg yolks, sugar and salt on high speed until thickened and pale. This will take about 4-5 minutes. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Using a rubber spatula, fold the chocolate mixture into the egg mixture, folding in the flour additionally until just combined. Spoon the batter into the prepared ramekins, dividing the batter equally among each. At this point, the cakes can be kept at room temperature for 1 hour or stored in the refrigerator for 1-2 days before baking. If kept in the fridge, bring to room temperature for 30-40 minutes before baking. </div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmqRtvd4NMMLUX4l781jZ4evRSjxR5nGKgOgObdSnoAMEN9n7vEdgxEFnMSwn4R9vU70SjSSNOzMt9nIj8-HeyEQKajj2gN_CeRJQvHItB3gWEUyRlsSavz2gjdHLwX0FYq4pUf_ncBMP-PUldfBfVF3CGjV4B5q4O3SpNUSRqEgX1RqYn6HoN6gkGg/s4032/Chocolate%20Molten%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmqRtvd4NMMLUX4l781jZ4evRSjxR5nGKgOgObdSnoAMEN9n7vEdgxEFnMSwn4R9vU70SjSSNOzMt9nIj8-HeyEQKajj2gN_CeRJQvHItB3gWEUyRlsSavz2gjdHLwX0FYq4pUf_ncBMP-PUldfBfVF3CGjV4B5q4O3SpNUSRqEgX1RqYn6HoN6gkGg/w640-h480/Chocolate%20Molten%202.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">Place the sheet pan with the filled ramekins into the hot oven, baking for 8-11 minutes, depending on how soft you prefer your cake. Bake less time for a more fluid lava texture. The sides of the cakes will be firm with the center being soft and still very shiny. Remove the sheet pan from the oven. Let the cakes cool for 30-60 seconds. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Place the serving plate on top of the ramekin. Using a towel to protect your hands from the hot ramekins, carefully and with confidence, invert the ramekin and plate, allowing the cake to drop onto the plate. Let the ramekin stand in place for 15 seconds, then remove it to reveal the cake. Serve immediately. Vanilla ice cream and raspberry sauce are a nice accompaniment to the chocolate cake. </div></div><br /><p></p><div><br /></div>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-38507562701898136402023-02-05T09:17:00.000-05:002023-02-05T09:17:01.463-05:00ChezCindy: Sweet Glazed Chocolate Chip Scones<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghq3ul_GVXY_IGmtyrBPgx9yANaJNJy-gnnjH_SzJIk3b2p4mn4WHToxk6tREFhIK5vugq2dfMMt0V6VgI6nHQUng7tqS_dcnBSSli_c6bkXvdBYDUv1vsltsuOCfJCKyZWpzOhyQT3n4Is9qIgtu466x2XJ0h5zuPPO3WZfYFjlpoWHeYejHUTXTzIQ/s4032/Chocolate%20Scones%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghq3ul_GVXY_IGmtyrBPgx9yANaJNJy-gnnjH_SzJIk3b2p4mn4WHToxk6tREFhIK5vugq2dfMMt0V6VgI6nHQUng7tqS_dcnBSSli_c6bkXvdBYDUv1vsltsuOCfJCKyZWpzOhyQT3n4Is9qIgtu466x2XJ0h5zuPPO3WZfYFjlpoWHeYejHUTXTzIQ/w480-h640/Chocolate%20Scones%203.jpg" width="480" /></a></div><br /><p></p><p>February brings thoughts of chocolate. This indulgent scone, filled with chopped chunks of rich chocolate, glazed with a sweet sugar-cream glaze, fulfills all chocolate dreams. Perfectly paired with a glass of Brut Champagne, but equally lovely with your morning coffee. </p><p>The recipe is based on one from a cookbook titled <i>Chocolate Passion </i>by Trish Boyle and Timothy Moriarty. The contents of the book present a history of, great information about, and recipes for every type of chocolate. I have spent a lot of time with this book. </p><p>Making this recipe yields 16 large scones.* The baked scones can be frozen before glazing. Allow the scones to come to room temperature before adding the glaze. If not eaten soon after baking, I recommend warming them in the oven or microwave briefly to slightly melt the chocolate. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG--k0Di5mKxcgM-xUzR89KLjFif6skXcdPqvYIBZCSPS1En-phR0zYZ0Do3TiHkthK-r8yaRJ0eQex3rhne2XfnFZtPY06fxJkdws3kX19DF8BnK67kkPrZog87_QjWuYB9E2uyTHip3F3-IG6LoYIEzw4OOIVMyPcG0dckWvJsz34C6_FWZrOy5tAw/s4032/Chocolate%20scones%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG--k0Di5mKxcgM-xUzR89KLjFif6skXcdPqvYIBZCSPS1En-phR0zYZ0Do3TiHkthK-r8yaRJ0eQex3rhne2XfnFZtPY06fxJkdws3kX19DF8BnK67kkPrZog87_QjWuYB9E2uyTHip3F3-IG6LoYIEzw4OOIVMyPcG0dckWvJsz34C6_FWZrOy5tAw/w300-h400/Chocolate%20scones%204.jpg" width="300" /></a></div><p><br /></p><div style="text-align: left;"><b>Sweet Glazed Chocolate Chip Scones</b></div><div style="text-align: left;">4 cups all-purpose flour</div><div style="text-align: left;">5 teaspoons baking powder</div><div style="text-align: left;">1 teaspoon fine sea salt</div><div style="text-align: left;">3/4 cup cold unsalted butter (1 1/2 sticks)</div><div style="text-align: left;">1 cup powdered sugar</div><div style="text-align: left;">1 cup heavy cream</div><div style="text-align: left;">4 large eggs, cold</div><div style="text-align: left;">1 tablespoon vanilla extract</div><div style="text-align: left;">16-ounces dark chocolate, 60% cocoa, such as Ghirardelli 4-ounce bars</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Sweet-Cream Glaze</b></div><div style="text-align: left;">1 cup powdered sugar</div><div style="text-align: left;">3-4 tablespoons heavy cream</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: x-small;">*Recipe is suitable to make half the recipe to yield 8 large scones.</span></div><p>Preheat the oven to 400 degrees. Line 2 large sheet pans with parchment paper. Hand cut the chocolate bars into small, ragged pieces, using a large knife. Set aside.</p><p>In a large mixing bowl, add in the flour, baking powder, and salt, whisking to combine. </p><p>Cut the cold butter into small 1/2-inch pieces, adding them to the flour mixture. Using your hands, toss the butter pieces to coat each piece in flour. Using a pastry cutter or your fingers, cut or rub the butter into the flour mixture until the butter is the size of small pearls. Stir in the sugar to combine. </p><p>In a separate medium bowl, add in the cream, eggs, and vanilla, whisk to combine. Pour the egg mixture into the flour mixture, stirring to combine. Stir in the chopped chocolate. The dough will be lightly sticky and shaggy. Turn the shaggy dough onto your work surface, kneading a few times until the dough comes together. Divide the dough into 2 equal parts. Form each piece into a 7-inch round disk. Place each disk onto the parchment lined sheet pans. Cut each disk into 8 pie-shaped wedges, without cutting through the parchment paper. Separate each wedge slightly apart to allow the scones room to expand and puff up. </p><p>Bake the scones 1 sheet pan at a time for 18 minutes. Keep the waiting pan with unbaked scones cold by placing the pan into the refrigerator or freezer. Bake until the scones are lightly browned and slightly springy to the touch. Remove the pan from the oven, keeping the scones on the pan for 1 minute. Then transfer the scones to a cooling rack. Bake the second tray. </p><div style="text-align: left;">Make the sugar-cream glaze, drizzling when the scones have cooled. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Sugar-Cream Glaze</b></div><div style="text-align: left;">Add the powdered sugar into a small bowl. Add in 2-3 tablespoons of cream, whisking to combine, adding more cream a little at a time, until the mixture is slightly thin and pourable. Drizzle over the scones. </div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJL4qMyOgCIdBijNg3qR7-EnTEP5LyL2dMdu1vllGoN-TuQ0adl3_RU2bmSSMdvY_bBqvV7gfOltOAuCFzv0rZ-UaUHjv4Eu5_i_MX2EgzgvuYd3LgpFWVgBWA3DS-wOXxBXdkd7GuL2eIaGGU44zwPHR-nwJaCbXPDw3BEcM8gyO-ggfQ71NyvRurog/s4032/Glazed%20Scones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJL4qMyOgCIdBijNg3qR7-EnTEP5LyL2dMdu1vllGoN-TuQ0adl3_RU2bmSSMdvY_bBqvV7gfOltOAuCFzv0rZ-UaUHjv4Eu5_i_MX2EgzgvuYd3LgpFWVgBWA3DS-wOXxBXdkd7GuL2eIaGGU44zwPHR-nwJaCbXPDw3BEcM8gyO-ggfQ71NyvRurog/w480-h640/Glazed%20Scones.jpg" width="480" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0tag:blogger.com,1999:blog-8947967397872649313.post-64579538458911433422023-01-29T15:51:00.001-05:002023-01-29T15:51:27.046-05:00ChezCindy: Carrots & Leeks with Honey-Vinegar Glaze<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizok-m7FymnWQKF04pasBy4XGG0Gju3jt2BuFF3Kt26T98_avbkrwlQF2TU_rTDAZC8CySg7_L4EAbDE0WkvyvtAa-0EpeKT7ebZCUwW0E8lHM-e536-EsbGk67g7FJ6DBNuZop8dA0-91l3ZgI56GMyVhwAY5NtlAruHsTOm4GdDW-f37Bp10tT7S9w/s4032/Carrots%20and%20Leeks%20Glazed.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizok-m7FymnWQKF04pasBy4XGG0Gju3jt2BuFF3Kt26T98_avbkrwlQF2TU_rTDAZC8CySg7_L4EAbDE0WkvyvtAa-0EpeKT7ebZCUwW0E8lHM-e536-EsbGk67g7FJ6DBNuZop8dA0-91l3ZgI56GMyVhwAY5NtlAruHsTOm4GdDW-f37Bp10tT7S9w/w480-h640/Carrots%20and%20Leeks%20Glazed.jpg" width="480" /></a></div><br /><p></p><p><br /></p><p><span style="font-family: inherit;">Vegetables in winter can be kind of ho-hum. I was looking at the choices in my vegetable drawer, knowing that I had rainbow carrots. I have been making my standard <a href="http://www.cookingwithchezcindy.com/2019/04/chezcindy-meatloaf-glazed-carrots.html">glazed carrots</a> recipe, which is very good. When I spotted the leeks buried under various lettuces and such, I knew I had a chance to shake things up. The leeks added a mellow sweet onion flavor in complement to the carrots. Plus, their vibrant green color was gorgeous against the variety of rainbow carrot colors. To add balance to the dish overall, I deglazed the pan with honey and a bit of apple cider vinegar. Serving the carrots with a rich roasted meat such as a roast chicken or braised short ribs provides the perfect side dish. </span></p><p><span style="font-family: inherit;"><br /></span></p><div style="text-align: left;"><b>Glazed Carrots and Leeks</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 pound rainbow carrots</div><div style="text-align: left;">1 large leek</div><div style="text-align: left;">2 tablespoons unsalted butter</div><div style="text-align: left;">2 tablespoons olive oil</div><div style="text-align: left;">3 cloves garlic</div><div style="text-align: left;">1 teaspoon kosher salt</div><div style="text-align: left;">1/4 cup water</div><div style="text-align: left;">2 tablespoons honey</div><div style="text-align: left;">2 tablespoons apple cider vinegar</div><div style="text-align: left;">chopped fresh parsley for garnish</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Prepare the vegetables: </i> Peel the carrots, cutting each carrot on the bias down the length of the carrot to create angled pieces about 3-inches long. Cut the leek lengthwise down the middle to open it up to thoroughly wash the interior of the leek layers. Cut away the dark green leaves, discarding them. Once clean, cut across the leek into 1-inch pieces, using only the white and light green sections. Smash the garlic cloves to remove the skins, then mince into tiny pieces. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQ8qxWmeA_Hf7d-cM9-JVJ8mqhafkkWjl8RCOPEYvLuF5oBDMtleWUJV8g2y40aH82mDH4CANyIiNoSm1hliQBlnGZ6J-JA3StmEfV1csFTfPBEo_MQu0WaW0iAoxiSJqrauqTdUJv_UIGQt_KPH5l_oab1gASHY1cRxZRqzKp2sp1aqqgUY7E4CizQ/s4032/Carrots%20and%20Leeks%20Glazed%20Raw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQ8qxWmeA_Hf7d-cM9-JVJ8mqhafkkWjl8RCOPEYvLuF5oBDMtleWUJV8g2y40aH82mDH4CANyIiNoSm1hliQBlnGZ6J-JA3StmEfV1csFTfPBEo_MQu0WaW0iAoxiSJqrauqTdUJv_UIGQt_KPH5l_oab1gASHY1cRxZRqzKp2sp1aqqgUY7E4CizQ/w480-h640/Carrots%20and%20Leeks%20Glazed%20Raw.jpg" width="480" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Working with a large 11-inch heavy bottomed skillet, such as Le Creuset or Lodge, over medium-high heat, add in the butter and oil, swirling the pan to combine. Add in the cut carrots, stirring to coat in the butter/oil. Cook the carrots for about 5 minutes, stirring occasionally. Add in the cut leeks, stirring to combine. Sprinkle in the salt, continue cooking the carrots and leeks for another 5 minutes. Add in the garlic, cooking for 1 minute. Carefully add in the water, cooking until the water is cooked down to almost completely gone. The pan should look saucy, and the carrots and leeks should be tender. If they are not tender, add 2 tablespoons of water and continue cooking. When the carrots are tender, add in the honey and vinegar, stirring to combine to glaze the vegetables, cooking for 1-2 minutes. Remove from heat and garnish with the chopped parsley. </div><p><br /></p><p><br /></p>Chez Cindyhttp://www.blogger.com/profile/00527497798050809931noreply@blogger.com0