Finally, the creme brulee picture is here!

This was sooo yummy!

Jim Lefager's bon voyage BASH

So, what to make for this gala event?  I'm doing a party for the hub's 60th birthday this weekend.  I'm responsible for the turkey, mashed potatoes and dessert.  I'll be attempting individual creme brulees (my husband LOVES it) and chcocolate pot de creme. 
If they turn out, maybe I'll make those!

Easter

Made lemon curd this weekend for Easter.  YUM! 

2 lemons (recipe called for three, but I only used two)
1-1/4 cups sugar
4 eggs
6 tbsp. butter
1/2 cup lemon juice

Zest each of the lemons and place into food processor with the sugar.  Pulse until the zest is completely incorporated into the sugar.  In a separate bowl, cream the butter and add sugar until well mixed.  Add each egg, one at a time, and beat well.  Finally, add the lemon juice and mix once more.

In a deep saucepan, add the mixture and cook over medium heat until mixture begins to thicken - approx 10 minutes.  You don't want this to boil - cook until just short of that.  Make sure to stir constantly as this can easily scorch.  Chill and eat with biscuits, croissants, etc. 

Pie day wasn't so great for me

I tried the crostata and decided I don't like ricotta cheese!  Instead, I made an asparagus tart (like a quiche), but was not impressed.  Won't be posting the recipe for that one either ...

Pie day, April 14 -- Leek and swiss chard crostata

Making the dough this weekend.  Will post more later.

Husband's 60th birthday bash

So I'm having a family party for my husband who turns 60 in early May (the party is scheduled for the last weekend in April).
He isn't a cake guy, so being inspired by the Little Bites cookbook, I'm going to post recipes (and pictures) of the desserts I'll be making:  creme brulee and chocolate pots de creme!  YUM -- more to follow soon.

Shrimp paella

olive oil
4 strips bacon
2 C. chopped onion
1 C. chopped bell pepper
1/8 tsp. red pepper flakes
1/4 tsp. paprika
1/2 tsp salt
1/4 tsp black pepper
3 heaping tablespoons flour
1 C. chopped tomatoes (canned or fresh)
1-1/2 C. chicken broth
1 C. frozen okra
1/2 lb. raw shrimp
1 C. rice

Cook the bacon til crispy and remove from pan.  Using about 1 tsp of the bacon fat, add the olive oil and saute the onions, bell pepper, crushed pepper flakes, paprika, salt and pepper for 5 min.  Sprinkle the flour into the onion mixture and cook 2 min - until flour is mixed in and turns to a paste.  Add the chopped tomatoes and chicken broth - allow to thicken.  Add the okra and cook for 15 min.  Finally, add the raw shrimp and cook until shrimp turns pink.  Add the bacon bits at the end - serve over rice.

When I made my rice, I mixed 1/4 tsp. of saffron threads into the mixture. 

Breakfast casserole

I have to bring a breakfast-type food to an event coming up.  I've made this breakfast casserole before and it turns out great.  Here's the recipe:

16-1/4inch baguette slices, cut on diagonal
1 tbsp. butter
12 oz. fresh baby spinach leaves
1 lb. sweet Italian sausage
1-1/2 cups Fontina cheese, shredded
3/4 cup diced drained roasted red peppers
6 large eggs
1 cup heavy cream
1 cup whole milk
1 tsp salt
1/4 tsp black pepper

Preheat oven to 350.  Butter an 8x8x2 baking dish.  Place 8 baguette slices in bottom; press 2 baguette slices onto each side.  Melt 1 tbsp butter in large pot over medium heat.  Add spinach; toss until wilted (about 3 min.)  Transfer spinach to strainer; cool.  Squeeze dry.  Transfer to medium bowl.

Heat same pot over medium-high heat.  Add sausage; break up and saute until cooked through.  Mix into spinach; mix in 1 cup cheese and peppers.  Spread atop baguette slices in bottom of dish.  Whisk eggs in medium bowl to blend.
Whisk in last 4 ingredients.  Pour over spinach mixture and stir lightly with fork to distribute.  Sprinkle remaining 1/4 cup cheese over top.  Bake until puffed, golden and set - about 55 min.  Remove from oven and allow to rest for about 15 min.

I'll post a picture when I actually put it together.

Football day, part 2

I also decided on a dessert.  The library has a great cookbook by Gale Gand, a pastry chef at Chicago's Tru Restaurant.  The title of the book is "Just bites : 175 luscious desserts..." (I can't remember the rest.)  I decided on lemon beehives - little lemon meringue pie bites.

Unfortunately, they don't look quite like the picture in the cookbook (I mean she is a pastry chef, after all), but they taste delicious!  I made the pastry crusts and the lemon curd (thanks, CLC, for 2 snow days!) and froze until this morning.  The final step is to make the meringue and pipe it onto the little pies.  Brown in the broiler and enjoy!!

Are you ready for some football?

The big day is here and I'm ready.  I decided on red pepper hummus, using the red peppers I canned this summer.  One can of chickpeas, 4 garlic cloves (I roasted mine), 1 cup of red peppers, 1/4 cup tahini, 2 tsp. lemon juice, 1 tsp. cumin, and salt and pepper.  Process in food processor until a nice consistency.  Serve with pita chips.  

Food for the stupid bowl

My daughter and her husband invited us to her house for the "stupid bowl" this Sunday and I have to bring a dip.  I'm also deciding on a dessert.  Since I canned red peppers this summer, I'm thinking about red pepper hummus with pita chips.  More to come ...

A chicken in every pot

Since my husband retired several months ago, he has taken over much of the cooking at out house.  Last week he cooked his first whole chicken and, unfortunately, it was a little under done.  "No problem," I said, "it just needs a little more cook time."  I decided that I would make chicken pot pies so that: (1) I could re-cook the chicken a bit, and (2) make several ready-to-go dinners for after work.  Here's how I did it - the first step was to remove the chicken from the bones and chop it up.  I next boiled some potatoes and carrots which I added to the chopped chicken.  I dumped in some frozen peas and set about to make the yummiest part -- the gravy.  I simmered the chicken carcass with celery, carrot, onion, sage, bay leaves, thyme,salt, pepper,  and a little parsley.  After about 2 hours of simmering, I strained all the stuff out of the broth and let it cool a bit.  I then made a roux with flour and butter, adding broth a little at a time until I had a nice thick gravy.  I mixed the chicken and vegetables with the gravy and placed it into little ramekins.  And, here's the easy part:  I bought Pepper ridge Farm puff pastry, rolled it out into circles and placed it on top of the ramekins.  I then wrapped each ramekin in saran wrap and placed them in the freezer.
I ate one last night for dinner -- delicious!  I will post a picture as soon as I can.