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Archive for the ‘Yale Appliance and Lighting Cooking Demos’ Category

Hello Friends!

Are you trying to get a head start on holiday entertaining?  I know that the calendar has not even turned to December yet but for those of us that love to have people over or always bring something when invited to a party, these recipes are for you!  Everything in today’s post can be made ahead of time and either kept refrigerated or frozen until ready to use.  They are easy, my original recipes and delicious!  I will be at Yale Appliance and Lighting, 296 Freeport Street in Dorchester cooking from 11-3 and if you are in the neighborhood, please stop by, have a snack and visit the amazing showroom.  Hope to see you!

Creamy Mushroom Marsala Bites

4 oz bacon, diced

¼ cup minced shallots

6 oz sliced crimini mushrooms, roughly chopped

6 oz sliced button mushrooms, roughly chopped

½ cup Marsala wine

30 mini phyllo shells

4 oz sour cream or 3 tablespoons heavy cream

2 tablespoons fresh chives, finely chopped, plus more for garnish, roughly chopped

Salt & pepper to taste

Preheat oven to 350 degrees.

In a large skillet over medium heat, cook chopped bacon until crisp, stirring occasionally to ensure even browning.

With a slotted spoon, remove meat from skillet, allowing drippings to remain in pan and set bacon aside.

Add shallots and stir to combine.  Cook until shallots are translucent about 5 minutes.  Add all mushrooms to the pan, stir, and allow mixture to cook over medium heat for 12-15 minutes or until mixture is nearly dry, stirring occasionally.

Add Marsala to mushroom mixture and stir again. Allow mixture to cook again over medium heat until pan is nearly dry again, about 10-12 minutes, stirring occasionally.

In the meantime, place phyllo shells on a baking sheet and bake 5-7 minutes until crisp.  Remove from oven set aside.

When the mushroom mixture is nearly dry, add sour cream slowly to the mushroom mixture and stir gently until a creamy sauce forms.

Add reserved cooked bacon and chives to mushroom mixture, stir and remove from heat.

Season mushroom filling with salt and pepper to taste.

Fill shells with a scant tablespoon of creamy mushroom filling.

Top each filled tart with a small piece of fresh chive for garnish and serve immediately.

Filling can me made up to a week in advance. Enjoy!

Smoky Cheddar Cocktail Crackers

½ cup roasted salted cashews

2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon freshly ground black pepper

1-7 oz block smoked cheddar cheese, shredded

10 tablespoons salted butter, softened

In the bowl of a food processor fitted with the metal blade, pulse cashews until finely chopped.  Place chopped nuts on a baking sheet and spread to cover.  Set aside.  

In the same bowl. pulse flour, salt, cumin, paprika and pepper until combined.  Add  shredded smoked cheddar cheese and butter and process again until a crumbly dough forms, about 45 seconds.  Remove dough from bowl onto a lightly floured surface.  

Divide dough in half and roll each half into a 12″ log. Roll each log in the chopped cashews to cover.   Wrap each log tightly in parchment paper and place logs in freezer for at least an hour or double wrap with plastic wrap and store in freezer for up to a month.

When ready to bake, remove logs from freezer and allow to sit at room temperature for 10 minutes.  Preheat oven to 350 degrees and line a baking sheet with parchment.  Set aside.

Slice desired amount of crackers on the bias in a 1/4″ slice and place on prepared baking sheet.  Bake in preheated oven for 15-17 minutes until edges are lightly browned.   Slice parchment off baking sheet to cool crackers completely.

Serve alone, as part of a cheese tray or top with a roasted garlic salsa for an easy canape

Mini Party Crab Cakes

To make these delicious little treats ahead of time, simply follow the recipe all the way to the end, but stop before baking.  Freeze cakes on the buttered parchment, slide parchment off of sheet pan and cut parchement pieces with the crab cakes attached to the size of your storage container.

1-1 pound can claw fresh crab meat, picked through for shells

1 cup panko breadcrumbs

Zest and juice of one lemon

2 tablespoons fresh chopped parsley

3 tablespoons mayonnaise

2 tablespoons Dijon mustard

1 large egg

Pinch cayenne pepper (optional)

1/2 teaspoon celery salt

1 teaspoon hot pepper sauce

1 tablespoon Worcester sauce

Freshly ground pepper and salt to taste

1/2 cup butter, melted

Preheat oven to 400 degrees F.  Line a baking sheet with foil or parchment paper, spray with nonstick cooking spray.  Set aside.

In a medium bowl, toss together crabmeat, breadcrumbs and lemon zest until well mixed.

In a small bowl, whisk together mayonnaise, mustard, egg, cayenne, celery salt, hot pepper sauce, 1 tablespoon reserved lemon juice, and Worcestershire sauce.

Gently combine wet ingredients with dry and form into 1 1/2” cakes.  Place cakes on prepared baking sheet.  Drizzle cakes with melted butter and bake in preheated oven for 15-20 minutes until golden brown and firm to the touch.

Serve with horseradish mustard sauce.  Makes 22-24 cakes

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I’m off to Yale Appliance and Lighting (http://www.yaleappliance.com/framingham.aspx) again today to cook and talk about what to do with all of those Thanksgiving leftovers.  Sure, we all love a turkey sandwich and turkey soup, but how about these original takes on the never ending turkey and sides?

If you are around Framingham this afternoon, please come by and say hello, have a snack and visit the gorgeous showroom.  I’ll be at 215 Worcester Road, right near the Natick Mall.

And here are the recipes i’ll be cooking live in the showroom today.  Hope to see you!

Thanksgiving Brunch Strata

4 cups leftover stuffing

2 cups diced cooked turkey

2 cup diced leftover cooked vegetables

12 large eggs

2 cups milk

½ heavy or light cream

1 cup shredded mozzarella cheese, divided

Salt and pepper to taste

Preheat oven to 425.  Spray a baking sheet with nonstick cooking spray.

Spread leftover stuffing into a single 1” layer and cut into 1” cubes.  If stuffing is too wet to cut, toast stuffing in preheated oven for 15-20 minutes to dry out and crisp, then cut into cubes.  Spread cubed stuffing on prepared baking sheet and toast for 15-20 minutes until tops of cubes are crispy.  Set aside to cool.  .

Meanwhile, spray a 9 x 13” baking dish with nonstick cooking spray and set aside.

In a large bowl, whisk together  eggs, milk, cream and half of the shredded cheese and season with salt and pepper to taste.  Set aside.

In the prepared baking dish, scatter toasted stuffing cubes, cooked turkey and cooked diced vegetables.

Pour the egg mixture over the top of the stuffing, turkey and vegetables and sprinkle remaining cheese over the top of the egg mixture.  Cover tightly with plastic wrap and place the dish in the refrigerator for at least one hour.

When you are ready to bake, preheat the oven to 325 degrees F. Place the casserole in the oven and bake for about 45 minutes or until  egg custard is set in the center.

Remove from oven and allow to set for 10 minutes before serving. Enjoy!

Cranberry Clementine Oat Crumble Bars

Ingredients

2 1/4 cups all-purpose flour

½ cup granulated sugar

1/2 cup light brown sugar

1 cup old fashioned oats

1/2 teaspoon fine kosher salt

2 sticks butter, softened

1 egg, beaten

2 teaspoons fresh clementine zest

1 cup jellied or whole berry cranberry sauce

Sparkling sugar for sprinkling (optional)

Directions

Preheat the oven to 350 degrees F. Line a 7” x 11” inch pan with foil and spray with nonstick cooking spray.  Set aside.  

to the bowl of a food processor fitted with the metal blade, pulse flour, sugars, oats and salt until oats are finely ground.  Add the butter, egg and zest and blend to combine until mixture resembles coarse crumbs. Set aside two cups crumb mixture.

Press the remaining crumb mixture on the bottom the prepared pan. Spread the cranberry sauce over top.  . Crumble the rest of the oat mixture over the cranberry sauce and sprinkle sparkling sugar over the top.

Bake until lightly browned, 45 to 50 minutes until top crust and edges are lightly browned. Cool completely before cutting into bars.


SWEET POTATO, SAGE AND BACON PIZZA WITH MASCARPONE & BALSAMIC DRIZZLE

Ingredients

Pizza crust (store bought or homemade)

Cornmeal for dusting

1 tablespoon olive oil

¾ cup mascarpone cheese

½ cup caramelized onions

1 cup roasted sliced or diced sweet potatoes

½ cup diced root vegetables, such as parsnips

1 tablespoon fresh sage, sliced thin

½ cup cooked bacon

Preheat oven to 450 degrees F.  Place a pizza stone in the oven on the middle rack and allow to heat for 30 minutes.  

Meanwhile, sprinkle a pizza peel or the back of a baking sheet with cornmeal.  Stretch pizza dough to a 12” round, brush with olive oil and when pizza stone is hot, par bake crust for 8 minutes.  

Remove crust from the oven and allow to cool to the touch.  Spread half of the mascarpone on the warm dough and top with sliced sweet potatoes, caramelized onion and root vegetables.  Place small dollops of mascarpone of vegetables.  Chiffonade sage and sprinkle over pizza.  Season with salt and pepper to taste and bake for an additional 6-7 minutes until the cheese is softened and sage is crispy.  

Sprinkle pizza with cooked bacon, drizzle with balsamic glaze and serve.

 

 

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Hello Friends.  Between work and travel I have been very quiet on the blog as of late but I am taking on a fun new challenge–live cooking demos at Yale Appliance in Dorchester and Framingham!  My first demo is this Saturday, September 17 from 12-4 at the Dorchester location (http://www.yaleappliance.com) and I will be making recipes and handing out samples. The theme of my demos this time is ” Late Summer Herbs and Vegetables and What To Do With Them.”

My herb bucket is overgrown with lemon thyme at this time (Ugh…pardon the pun), people are handing me zucchini left and right and we are buying local fresh corn like it’s going out of style because it’s so delicious so I am planning on featuring this late Summer bounty at the demo.

Please come by and say hello and be totally blown away by the showroom and the very well informed staff.  Here are the recipes that I will be featuring and sampling:

“Still Summer Grilled Corn, Bacon and Jalapeno Cornbread”

5 slices bacon, diced small

 2 tablespoons butter

1 cup yellow cornmeal

3/4 cup all-purpose flour

2 tablespoons granulated sugar

4 teaspoons baking powder

1 teaspoon garlic powder

1 1/2 teaspoon kosher salt

1 cup buttermilk (or whole milk with 1 tablespoon vinegar)

1 large egg, beaten

2 ears fresh corn, grilled

1 small chopped fresh jalapeno, membranes and seeds removed

2 tablespoons chopped fresh cilantro

In a small skillet, cook bacon until crispy.  Drain off bacon drippings and reserve.  Set aside.

 Preheat the oven to 400 degrees.

Place 2 tablespoons butter into an 9″ nonstick cake pan and bake for 5-7 minutes until the pan is very hot and butter is lightly browned.  Remove from oven and set aside.Meanwhile, In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt in a large bowl.

To the dry mixture, add buttermilk, reserved bacon drippings and egg and fold together until smooth. Fold in the bacon, corn kernels, jalapenos and cilantro and mix until combined. Place baking pan back in to the oven for 5 minutes until hot again.  Carefully remove heated pan from oven and pour in the batter and spread to cover.

Bake the bread until it is golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Remove bread from the oven and let stand in pan for 10 minutes before cutting. Remove from pan and slice into desired portions.

Serves 8

“Garden Fresh Herb & Cheddar Pie”

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 6

INGREDIENTS

  • 4 large eggs
  • ½ cup canola oil
  • 1 cup baking mix (such as Bisquick)
  • ½ cup Parmesan cheese
  • ½ cup plus 3 tablespoons shredded sharp Cheddar cheese, divided
  • 1 small sweet onion, minced
  • 3 cups zucchini and /or Summer squash, very thinly sliced or grated
  • 2 tablespoon finely chopped fresh herbs (basil, thyme, marjoram, parsley all work well alone or in combination, plus more for garnish, very thinly sliced or chopped
  • 1 teaspoon all purpose seasoning mix (such as Adobo) or kosher salt
  • freshly ground black pepper to taste
  • ½ teaspoon paprika

INSTRUCTIONS

Preheat oven to 350 degrees F. Spray a 9-inch pie pan or an 8’x 8′ baking dish plate with cooking spray and set aside.

In a large bowl, beat eggs until combined.  Fold in canola oil, baking mix, parmesan cheese, 1/2 cup cheddar cheese, minced onion and two tablespoons fresh herbs, all purpose seasoning mix and black pepper to taste.  Pour into prepared dish.

Sprinkle mixture with remaining shredded cheese and top with reserved fresh herbs.  Sprinkle with paprika

Bake for 40-45 minutes, or until cooked through and golden brown on the top.

Allow to rest for 10 minutes before serving.  Can be served cold, hot or room temperature.

  

“Lemon Thyme Cocktail Cookies”

INGREDIENTS:

1 cup. granulated sugar

3 lemons, zested and juiced

1 lb. all- purpose flour (3 1/4 cups)

2 tablespoons cornstarch

¾ tsp. salt

12 oz. butter, softened

4 egg yolks

1 ½ Tbsp. finely chopped fresh thyme or lemon thyme

Yield: 3 ½ dozen cookies

Bring all ingredients to room temperature.

In the bowl of a food processor fitted with the metal blade, process sugar, lemon zest, flour, cornstarch, salt and herbs until the herbs are finely ground.  

Add the egg yolks and butter to the bowl and process until mixture is combined.  Add lemon juice and process again until a cohesive dough forms.

Divide dough in half and form two disks.  Wrap dough securely with the plastic wrap and chill in the refrigerator, at least several hours or overnight.

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside.

Let the dough sit at room temperature until it is pliable enough to roll with a rolling pin. Roll the dough out ¼ inch thick on a lightly floured surface.

Use as little flour as possible; flour may toughen the cookies. Cut out cookies with cookie or biscuit cutters; cut them as close together as possible to minimize scraps. Rolls scraps into fresh dough to minimize toughness.

Place cookies on prepared baking sheets. Bake until cookies start to turn a light golden brown around the edges, about 10-15 minutes, depending on the size of the cookies.

Remove cookies from baking sheets. Let cool slightly on a wire rack.

Store in airtight containers.

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