Feeds:
Posts
Comments

Posts Tagged ‘laurie lufkin’

Here are the recipes from Cooking With Fruit, episode #2.  Please tune in Tuesdays at 8:30, Fridays at 4:30 and Sunday mornings at 11:30 to catch the show.  Thanks!

Grilled Shrimp with Orange Couscous and Grilled Asparagus

Orange & Garlic Shrimp with Olive Couscous and Roasted Asparagus

4 large navel oranges, 3 zested and juiced, 1 peeled and segmented before grilling

½ cup plus 4 tablespoons extra virgin olive oil, divided

24 large shrimp

2 cloves chopped garlic

1 tablespoon salt plus more to taste

1 teaspoon teaspoon freshly ground pepper plus more to taste

½ -3/4 cup prepared olive tapenade, as desired

1 large bunches fresh asparagus, trimmed

1-box whole wheat couscous (to yield 5-6 servings)

1.  In a large zip top bag, combine orange juice, ½ cup olive oil, shrimp, garlic, one tablespoon salt and 1 teaspoon black pepper and shake bag to distribute marinade.

2.  When ready to serve, preheat oven to 375 degrees.  Toss asparagus with 2 tablespoons olive oil and salt and pepper to taste.  Roast in oven 12-15 minutes until softened but still bright in color.  Set aside.

3.  Prepare couscous according to package directions.  Fluff with a fork and toss with reserved orange zest and tapenade.  Set aside.

2.  Preheat sauté on medium high heat and place 1 tablespoon olive oil in pan.  Dry excess moisture from shrimp and 2-3 minutes per side until shrimp is cooked through.  Toss orange segments with remaining 1 tablespoon olive oil and cook until softened, about 5 minutes.

Divide couscous divided evenly among 5 or 6 plates, arrange asparagus artfully on the plates and serve with shrimp and garnish with grilled orange segments.

Spinach Salad with Warm Tomato Dressing & Goat Cheese

*from Tom Rafferty, Chef at Perwinkles Restaurant and Owner of Periwinkles Catering

1 7oz pkg Baby Spinach
2 cups diced Tomatoes
2oz Dried Cranberries
2 oz Nuts of Choice-Almonds Sliced or Pinenuts
4 oz Balsamic Dressing
1 tlsp Olive Oil
1 tsp Garlic Chopped
4 oz Crumbled Goat Cheese

Heat Saute Pan, add Oil , nuts and garlic, brown slightly add cranberries and tomatoes
Saute for 1 minute
Add Dressing, remove from heat
Pour over spinach on a platter
add crumbled goat cheese on top and SERVE

Tropical Blondies

Tropical Coconut Blonds (this picture is the same recipe, using pecans)

½ cup dried pineapple or other tropical fruit, diced

1/4 cup coconut rum

2 ¼ cups all purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 sticks (one cup) salted butter, softened

1 ¾ cup dark brown sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup macadamia nuts, chopped

1 tablespoon orange zest

½ cup toasted coconut

½ cup white chocolate chips

½  teaspoon shortening

In a small saucepan on the stove top, combine pineapple and rum.  Simmer over low heat until the most of the alcohol has evaporated, about 8-12 minutes, stirring occasionally.  Set aside to cool.

Preheat oven to 350 degrees.  Spray a 9” x 13” baking dish with nonstick spray.  Set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, cream together butter and dark brown sugar until well blended and lighter in color.  Add eggs and vanilla extract and mix again.  Mix in the dry ingredients and beat until well blended.  Beat in pineapple, nuts and orange zest.  Spread mixture evenly into prepared pan and bake in preheated oven for 23-27minutes or until center is set and edges are lightly browned.

When blonds are cool, combine white chocolate and shortening in a small microwave safe bowl.  Heat on high power for 1 to 1 ½ minutes until mixture is completely smooth when stirred.  Cut bars into desired size.  Fill a zip top bag with melted white chocolate mixture, snip a small corner of the bag and pipe white chocolate topping on to blonds.  Allow chocolate to harden and enjoy!

Advertisement

Read Full Post »

Here are the recipes for Springtime Brunch, episode #1

(As submitted by Laura Lufkin for Epicurious.com’s Favorite Mother’s Day Recipe Contest.)  Yes, this one is a contest runner up!

Mom’s Favorite Springtime Asparagus Tart

*truth be told, my Mom loathes asparagus!

Ingredients

For the crust: (or just purchase one!)
1 1/2 cups all-purpose flour, plus extra for dusting
5 tablespoons butter, cold and cut into small pieces
2 to 3 tablespoons cold water

1 tablespoon plus one teaspoon extra virgin olive oil
3 tablespoons shallots, chopped
1 bunch asparagus spears, cut into fourths to yield 2 to 3 cups
1/2 cup raisins, dried figs or dates, chopped
3 slices bacon, cooked well, drained and crumbled

8 ounces goat cheese, crumbled
2 cups whole milk
3 eggs, lightly beaten
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup freshly grated Parmesan cheese


Preparation
Sift flour into a bowl and cut in the butter with knives, fingers or pastry blender until the mixture resembles fine crumbs. Slowly work in water to form a soft dough. On a lightly floured surface, knead the dough until smooth and cover with plastic wrap and chill for 30 minutes.

On a lightly floured surface, roll out the dough big enough for a 9-inch pie pan and place in pan. Prick the crust with a fork and chill for 30 minutes. Cover the dough with foil and fill the shell with baking beans or pie weights. Cook for 10 minutes. Remove pie weights and foil and bake for another 10 to 12 minutes until pastry is golden brown.

Heat the olive oil in a skillet and add shallots, asparagus and raisins and sauté gently for 5 to 6 minutes until lightly golden brown. Scatter over base of the pastry shell and top with bacon.

Beat together goat cheese, milk, eggs, herbs and salt and pepper and pour over the asparagus. Sprinkle parmesan cheese over tart. Bake for 35 to 40 minutes until golden brown and set in the center. Remove from oven and allow to cool for 10 minutes before serving.

Easy Chive Drop Biscuits

*use whatever herb you have handy-the chives were the first thing that sprouted in my herb bucket so that’s what I used

1 cup sifted flour

1 tablespoon baking powder

½ teaspoon salt

2 eggs beaten

¾ cup heavy cream

3 tablespoons snipped chives

Preheat oven to 400 degrees.  Grease or cover with parchment a large baking sheet.

Whisk together dry ingredients.  Stir in eggs, cream and chives.  Dough will be soft and lumpy.  Drop by large spoonfuls onto prepared pan.

Bake 15-20 minutes until edges are golden brown.  Makes 12 biscuits

And here are the famous Lemon Squares:

*here’s a tip–you can substitute any zest, juice or extract for the lemon and that is what I did on the show. Use this as a base recipe and experiment away!

Lemon Squares

Laurie’s Luscious Lemon Squares

For the crust:
2 cups flour
1/2 cup confectioner’s sugar
2 sticks (1 cup) cold butter, cut into cubes
1 teaspoon vanilla extract

For the filling:
1/2 cup fresh lemon juice
3 tablespoons cornstarch
5 large eggs
1 3/4 cup granulated sugar
2-3 tablespoons lemon zest
1 tablespoon lemon extract
2 teaspoon butter, melted
1 teaspoon vanilla extract
2 tablespoons confectioner’s sugar

Preheat oven to 350 degrees. Lightly spray pan a glass 9” x 13” baking dish. Set aside.

In the bowl of a food processor, combine flour, confectioner’s sugar, butter and vanilla extract. Pulse until thoroughly combined and butter is the size of small peas.

Press mixture into prepared pan and bake for 18-20 minutes until edges are golden brown.

In the meantime, zest and juice the lemons. Set zest aside. In a small bowl stir together the lemon juice and cornstarch until cornstarch is dissolved.

In the processor (don’t bother cleaning the bowl), combine eggs, sugar, extracts and reserved lemon zest. Pulse mixture until just combined. Set aside until crust is ready. Before pouring mixture onto the crust, pulse one more time to recombine filling as it may have separated.

When crust is lightly browned on the edges, remove from oven and pour lemon mixture directly on hot crust and return pan to oven for 15-18 minutes or until center is set. Remove pan to a wire cooling rack to cool completely.

Dust squares with powdered sugar and cut into desired size. Enjoy!

Read Full Post »

Laurie Profile Pic
Hello and welcome to my blog!   These recipes, tips and thoughts come from my show “Inspired Cooking” which can be seen Tuesdays at 8:30, Fridays at 4:30 and Sundays at 11:30 on Cape Ann TV, Channel 12.
Each episode revolves around a specific theme, and “inspiration” if you will.  The inspiration could be an ingredient, a style of food, a special guest or an event and I will prepare recipes and share ideas using the inspiration for the week.
Having my own show is something new and different for me.   I am not a chef,  nor have I been professionally trained but I have a real love of cooking and baking and enjoy sharing that on television.   I really have no qualifications other than that I enjoy creating new recipes and I am happy to share them with you.
I have, however,  competed in numerous recipe and cooking competitions and have been fairly successful since my first blue ribbon for my “Toasted Pecan Toffee Cookies” at the Topsfield Fair in 2006.  One blue ribbon and I knew I was hooked!  Since then I have won or placed many national, regional and local contests and will cook lots of these recipes on the show.  I will also post the recipes on this blog and/or provide the link to a contest sponsor’s website so you can make them yourselves.
If you have any questions for me, suggestions for “inspirations” or guests for the show please feel free to leave me an email comment or email me directly at laurielufkin@yahoo.com.
Thanks you so much for watching!

Read Full Post »

« Newer Posts

%d bloggers like this: