RED ROBIN® GINGERBREAD SHAKE

Delicious!

Red Robin's holdiay treat is back for a limited time. This creamy milkshake is blended with graham cracker crumbs and garnished with whipped cream and a gingersnap.

Red Robin Gingerbread Shake

1 1/2 ounces (3 tablespoons) gingerbread syrup
1/4 cup milk
1 tablespoon Graham Cracker crumbs
1 3/4 cups vanilla ice cream
1 gingersnap

Blend syrup, milk, ice cream until smooth. Fold in 1/2 of the graham gracker crumbs.

Garnish with whipped cream, sprinkle the remaining graham cracker crumbs on top of the cream and add gingersnap.

NEW ENGLAND SOUP FACTORY TURKEY AND WILD RICE CREAMY DIJONNAISE SOUP

Creamy Turkey Wild Rice Soup

If you are looking for a way to use use some of that left over turkey...look no further. Despite the long list of ingredients this recipe is pretty easy and goes together quickly.

New England Soup Factory Turkey and Wild Rice Creamy Dijonnaise Soup
Serves: 10-12

3 Tablespoons salted butter
2-3 Cloves garlic, minced
1 1/2 Cups diced onions
1/2 Cup diced celery
1 1/2 Cups sliced carrots
3 Tablespoons all-purpose flour
1 Quart pulled or cooked turkey breast, medium dice
6 Ounces canned sliced water chestnuts, well drained
8 Cups turkey stock (well-flavored)
2 Teaspoons dried tarragon
1 Bay leaf
2 Cups cooked wild rice
1/2 Cup Dijon mustard
2 cups light or heavy cream
1/2 Teaspoon Worcestershire sauce
1/2 Cup chopped fresh parsley
To Taste kosher salt and freshly ground black pepper
As needed blanched julienne carrots
As needed fresh parsley

Place butter in a large heavy lined stockpot over medium heat. Add onions, garlic, celery and carrots. Sauté for 5 minutes.

Sprinkle flour over vegetables and stir well to coat the vegetables. Sauté with flour for 3-5 minutes.

Add stock, turkey, water chestnuts, tarragon and bay leaf. Bring to a boil.

Simmer for 35-40 minutes, stirring every 10-15 minutes.

Remove from heat and add remaining ingredients. Stir very well so the entire soup is thoroughly mixed.

Return to heat and cook an additional 5 minutes. Remove bay leaves.

Garnish each soup bowl with a sprinkle of fresh parsley.

HAPPY THANKSGIVING 2010

HAPPY THANKSGIVING
Please have a safe and wonderful holiday.
THANKSGIVING RECIPES
The above link will take you to all our past Thanksgiving recipes.

SWEET PEAR AND GORGONZOLA SALAD

Sweet Pear and Gorgonzola Salad


Sweet Pear and Gorgonzola Salad
Source: Country Living

1 tablespoon unsalted butter
2 Anjou pears, each cored and cut into 12 slices
1 tablespoon Dijon mustard
1/4 cup fresh lemon juice
2 tablespoons maple syrup
1/4 cup olive oil, extra-virgin
1/2 teaspoon salt
1/8 teaspoon fresh-ground pepper
6 ounces arugula
1 head head romaine lettuce, washed, trimmed, and cut
1 ounce (about 1/3 cup) domestic blue cheese, such as Black River Blue, crumbled
1/2 chopped pecans
1 small red onion, thinly sliced

Melt the butter over medium heat in a large nonstick skillet. Add the pear slices and cook until the pears are golden but still slightly firm to the touch, about 6 minutes. Set aside.

Combine the mustard, lemon juice, and maple syrup in a small bowl. Slowly whisk in the olive oil. Season with the salt and pepper.

Toss the arugula, romaine, blue cheese, pecans, onion, and prepared pears together with the dressing in a large bowl.

Serve immediately.

FRESH GREEN BEAN CASSEROLE

Green Bean Casserole with an updated touch



Fresh Green Bean Casserole
Source: Country Living

2 pounds green beans, trimmed
1 tablespoon olive oil
6 cloves garlic, finely chopped
2 cups fresh bread crumbs, made from 5 slices country bread
2 tablespoons butter, melted
1 teaspoon salt 1 teaspoon ground black pepper

Heat oven to 400 degrees F. Fill a large bowl halfway with ice water, and set aside. Bring a large stockpot with water to a boil. Add the green beans and cook until tender, about 5 minutes. Immediately transfer beans to the ice water to cool. Strain and blot dry.

Heat the olive oil in a medium skillet over medium heat. Add the garlic, and cook until soft. Remove from heat, toss in the bread crumbs, butter, salt, pepper, and the blanched beans. Transfer to a 6-cup baking dish.

Bake until the beans are tender and the bread crumbs are golden, 18 to 20 minutes. Serve hot, warm, or at room temperature.

WHOLE FOODS MARKET CORNBREAD STUFFING WITH POBLANO PEPPERS

Cornbread Stuffing


Cornbread Stuffing with Poblano Peppers
Source: Whole Food Markets

4 tablespoons (1/2 stick) butter
3 poblano peppers, seeded and chopped
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped
1 1/2 bunches green onions, sliced
2 (1-pound) packages frozen corn, thawed, divided
3 eggs
2 tablespoons maple syrup
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 pounds prepared cornbread, coarsley crumbled

Preheat oven to 350°F. Butter a 9- x 13-inch casserole dish; set aside.

Heat butter in a large skillet over medium high heat. Add poblano and bell peppers and cook, stirring occasionally, until just golden and tender. Add onions and 1 bag of corn and continue cooking until onions are translucent, about 5 minutes. Set aside to let cool then drain some of the liquid if too wet. Meanwhile, pulse remaining bag of corn in a food processor with eggs, maple syrup, salt and pepper until well combined and almost smooth.

In a large bowl, combine cooled pepper mixture with corn mixture then gradually fold in cornbread. Do not over mix; stuffing should have a coarse texture.

Transfer to prepared dish, cover with parchment paper, then snugly with foil and bake for 40 minutes. Uncover and bake until golden brown on top, about 15 minutes more.
Nutrition
Per serving (about 8oz/221g-wt.)

PAULA DEEN'S PUMPKIN PIE

Pumpkin Pie


For more traditional pumpkin pie, check out our past pumpkin pie posts.

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern.

Put the pie shell back into the freezer for 1 hour to firm up.

Fit a piece of aluminum foil to cover the inside of the shell completely.

Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven.

Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

Filling:
In a large mixing bowl, beat the cream cheese with a hand mixer.

Add the pumpkin and beat until combined.
Add the sugar and salt, and beat until combined.

Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined.

Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.

Cut into slices and top each piece with a generous amount of whipped cream.

HOULIHAN'S RESTAURANT AND BAR BUTTERNUT SQUASH BISQUE

Butternut Squash Bisque

Houlihan's Restaurant + Bar Butternut Squash Bisque

2 tablespoons olive oil
1 1/4 pounds fresh whole butternut squash
1 cup sweet onion, diced small
1/2 cup carrot, diced small
1/2 cup celery, diced small
1 tablespoon butter
1/2 cup heavy cream
1/4 cup real maple syrup
1 19-ounce can cannellini beans
1 teaspoon vanilla
2 1/2 cups chicken stock, low sodium
2 tablespoons kosher salt
12 ounces apple wood smoked bacon or a good quality hard wood smoked bacon

Heat oven to 400 degrees. Cut squash in half length wise, being careful as it is hard and can roll over as you cut it. Be sure your knife is sharp. Use 1 tablespoon of the oil and grease a heavy cookie sheet. Place the squash cut side down and oil the skin side with the remaining oil. Sprinkle with a pinch of salt. Place in oven for 40 to 45 minutes until a knife can pierce the skin easily and it gives to a soft squeeze.

Remove the squash from the oven and cool for about 10 minutes or until you can handle it comfortably. Remove seeds and scoop out the squash with a large spoon; reserve.

In the meantime, heat a heavy bottom 3-5 quart pot over medium high heat.
Add the butter and the mire poix (onions, carrots and celery) and stir.
Sweat the mire poix for about 5 minutes until it is soft, stirring often. Add the squash and cook for 2 minutes, stirring constantly. Add chicken stock and cream bring to a simmer for 3 minutes and remove from heat.

Use an emersion blender (stick blender) to puree the soup smooth or work in batches with a food processor. Rinse the beans and add to the soup. Return to the heat and bring back to simmer.

In the meantime, cook the bacon until crisp and drain on paper towels. Chop into small pieces and reserve.

Season soup with salt to taste. Just before service, add the maple syrup and the vanilla; simmer for 2 minutes and ladle into large bowls. Garnish with 1 or 2 tablespoon of the bacon.

CREAMED SPINACH GRATIN

Spinach Gratin

Creamed Spinach Gratin
Source: Sunset

1/2 teaspoon butter
5 packages (10 oz. each) frozen chopped spinach, defrosted
2 1/2 cups heavy whipping cream
1 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1/2 cup fresh bread crumbs

Butter a shallow 1 1/2- to 2-quart baking dish. Squeeze out as much water as possible from the spinach (use your hands or a clean kitchen towel). Set aside.

Heat spinach and cream in a large saucepan over medium-high heat. Reduce heat to low and stir in cheese to melt. Stir in salt, pepper, and nutmeg. Adjust seasoning to taste.

Transfer spinach mixture to buttered baking dish and sprinkle with bread crumbs. Just before serving, place dish in the oven 5 to 6 in. below a broiler set to high; broil until top is golden and crunchy, about 3 minutes.

CHARDONNAY GRAVY

Chardonnay Gravy


Chardonnay Gravy

Notes: Up to 1 day ahead, make broth through step 4; cool, cover, and chill. After turkey roasts, add its pan drippings and the wine to broth and bring to a boil, stirring. For a more delicate flavor, replace 1 cup wine with equal amount of broth.

Source: Sunset Magazine
Yield: Makes 1 1/2 quarts; 10 to 12 servings

Giblets and neck from a 16- to 20-pound turkey
2 onions (about 3/4 lb. total), quartered
2 carrots (about 1/2 lb. total), cut into chunks
3/4 cup sliced celery
1 quart chicken broth
1/2 teaspoon pepper
1/2 cup cornstarch
Roast turkey (16 to 20 lb.)
2 cups Chardonnay
Salt

Rinse giblets and neck (chill liver airtight to add later, or save for other uses). Combine giblets, neck, onions, carrots, celery, and 1 cup broth in a 5- to 6-quart pan over medium heat; cover. Bring to a boil, then simmer for 15 minutes. Turn heat to high and boil, uncovered, stirring often as liquid evaporates. Then stir giblets and vegetables until browned and sticking to pan, 12 to 15 minutes.

Add remaining 3 cups broth and pepper, stirring to scrape browned bits free. Cover pan. Simmer gently until gizzard is tender when pierced, about 1 1/2 hours. If desired, add liver and cook 10 more minutes.

Pour broth through a fine strainer into a bowl. Discard vegetables. Pull meat off neck; finely chop neck meat and giblets. Measure broth and, if needed, add water to make 1 quart.

In the pan, smoothly blend cornstarch with 1/3 cup water. Add broth and finely chopped giblets. Stir over high heat until boiling, about 5 minutes.

After turkey is done, skim and discard fat from pan juices. Add Chardonnay to roasting pan and, over low heat, scrape browned bits free. Add wine mixture to gravy and bring to a boil, stirring. Add salt to taste.
type the rest of your post here

2007-2009 THANKSGIVING RECIPES

Happy Thanksgiving!

Here are the links to the last three years Thanksgiving Recipes posts. The links are all to recipes posted on Meemo's Kitchen.

THANKSGIVING 2009 RECIPES

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SOUP

DEER VALLEY RESORT WILD RICE AND MUSHROOM SOUP

WINDOWS ON MINNESOTA PUMPKIN BISQUE

.

SALAD

GRAPE, TOASTED ALMOND, AND SWEET-ONION SALAD

FURR'S PINEAPPLE LIME DELIGHT (ok maybe it's not a real salad)

.

THE TURKEY

STUFFED TURKEY BREAST

SMOKED TURKEY BREAST WITH CRANBERRIES

.

STUFFING

PUMPKIN SEED STUFFING WITH CHORIZO
BANDERA RESTAURANT INCREDIBLE CORNBREAD STUFFING
SYLVIA'S WILD RICE STUFFING
ST LOUIS BREAD COMPANY BREAD STUFFING

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POTATOES

HOULIHAN® SMASHED POTATOES

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GRAVY

MAKE AHEAD TURKEY GRAVY

.

SWEET POTATOES

RUTH'S CHRIS STEAK HOUSE® SWEET POTATO CASSEROLE

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VEGETABLES

BLUE WILLOW INN CORN PUDDING

GREEN BEAN CASSEROLE

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CRANBERRIES

LARK CREEK INN CRANBERRY SAUCE

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DESSERTS

PAPPEDEAUX SEAFOOD KITCHEN® SWEET POTATO PECAN PIE...

MARIE CALLENDER® PUMPKIN PIE

THE ULTIMATE PUMPKIN PIE

CLASSIC PECAN PIE

APPLE PIE IN A BAG (Molly Fowler's recipe)

LIBBY'S® PUMPKIN ROLL

PUMPKIN BREAD PUDDING

STUFFED PUMPKIN WITH CRANBERRY-RAISIN BREAD PUDDIN...

STARBUCKS® PUMPKIN CREAM CHEESE MUFFINS

STARBUCKS® CRANBERRY BLISS BARS

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THANKSGIVING 2008 RECIPES

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APPETIZERS
NEIMAN MARCUS DEVILED PECANS
STUBB'S BAR-B-Q DEVILED EGGS
APPLEBEE'S® HOT SPINACH AND ARTICHOKE DIP

SOUPS
CAFE AT DENVER PAVILIONS BUTTERNUT SQUASH SOUP
MESA GRILL PUMPKIN SOUP
CARNIVAL CRUISE LINES ROASTED PUMPKIN SOUP

SALADS
ROMAINE SALAD WITH MANDARINS AND ASIAN DRESSING
EDENDALE GRILL WALDORF SALAD
NORDSTROM CAFE CARAMELIZED WALNUT AND PEAR SALAD

ROLLS
LARK CREEK INN OVERNIGHT SOFT HERB ROLLS
LOGAN'S ROADHOUSE DINNER ROLLS
SOFT GARLIC KNOTS

CRANBERRY DISHES
BEST EVER CRANBERRY SAUCE
CRANBERRY FLUFF

VEGETABLES DISHES

CLASSIC GREEN BEAN CASSEROLE
BROCCOLI CAULIFLOWER CASSEROLE
BONEFISH GRILL SPAGHETTI SQUASH WITH HONEY GINGER ...

SWEET POTATO DISHES

LONE STAR STEAKHOUSE BAKED SWEET POTATO

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH

STUFFINGS

AL'S OASIS RESTAURANT SAUSAGE STUFFING CASSEROLE
CRACKER BARREL'S COUNTRY CORN-BREAD DRESSING
HUBER'S SAGE STUFFING

MASHED POTATOES
SLOW COOKER GARLIC MASHED POTATOES
CHEESEY MAKE-AHEAD MASHED POTATOES
MAKE-AHEAD MASHED POTATOES
CLASSIC MASHED POTATOES

GRAVY
MAKE-AHEAD TURKEY GRAVY
CLASSIC TURKEY GRAVY

DESSERTS
DOUBLE LAYER CHOCOLATE PUMPKIN MOUSSE PIE
DOUBLE-CHOCOLATE PEANUT BUTTER PIE
PECAN CARAMEL SILK PIE
T.G.I. FRIDAY® CINNABON® CHEESECAKE

BEST EVER APPLE PIE
BEST EVER PECAN PIE
CLASSIC PUMPKIN PIE

THE CLASSICS

CLASSIC ROAST TURKEY
CLASSIC TURKEY GRAVY
CLASSIC MASHED POTATOES

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THANKSGIVING 2007

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THE TURKEY

*Incredible Easy and Moist Roast Turkey

*Basic Turkey Gravy

*Safe Food Handling Tips
THANKSGIVING SIDE DISHES

*Butter Lettuce, Spinach, Pear, Blue Cheese And Pecan Salad

*Artichoke Parmesan Sourdough Stuffing
ROASTED GARLIC MASHED POTATOES
GLAZED CARROTS
GARLIC GREEN BEANS

LUSCIOUS BUTTERSCOTCH YAMS

CRANBERRY-RASPBERRY MOUSSE

PUMPKIN PECAN CRUNCH PIE
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LINKS TO OTHER THANKSGIVING FRIENDLY RECIPES
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HAM, THE OTHER THANKSGIVING MEAT.
HONEYBAKED HAM-2 versions
CHAMPAGNE GLAZED HAM
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VEGETABLE SIDE DISHES

HERBED ASPARAGUS

WHIPPED SWEET POTATOES
OUTBACK STEAK HOUSE FRESH STEAMED FRENCH GREEN BEANS
BUCA DI BEPPO GREEN BEANS
RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH
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SALADS
BUCA DI BEPPO APPLE GORGONZOLA SALAD AND ITALIAN VINAIGRETTE
SMOKEY BONES OREGON PEAR AND SPINACH SALAD
CAESAR CARDINI'S CAESAR SALAD
THE CROUTONS
LAWRY'S PRIME RIB THE SPINNING SALAD
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DESSERT OPTIONS
ELEGANT FARMER'S APPLE PIE BAKED IN A BAG
MCCORMICK & SCHMICK'S UPSIDE DOWN APPLE PIE
RUTH'S CHRIS STEAK HOUSE WARM APPLE CRUMB TART
LIKE THE RIVER TOWNE GRILL BISTRO CARAMEL CREAM PIE
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PUMPKINS RECIPES
CLAIM JUMPER PUMPKIN CHEESE PIE
STARBUCKS® PUMPKIN SCONES
CALIFORNIA PIZZA KITCHEN® PUMPKIN CHEESECAKE
BAHAMA BREEZE PUMPKIN PIE WITH A TWIST
SOUR CREAM PUMPKIN BUNDT CAKE
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WHITE HOUSE PECAN PIE

Pecan Pie

Pecan pie is a Thanksgiving tradition, even in the White House. This recipe is said to be the recipe Lady Bird Johnson served.

White House Pecan Pie
1/2 cup (1 stick) butter
1 cup sugar
1 cup dark corn syrup
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs
2 cups coarsely chopped pecans

Fluted unbaked pastry shell in a 9-inch pie pan or plate
Allow the butter to stand in a covered medium mixing bowl at room temperature until it is extremely soft. Add sugar, corn syrup, salt and vanilla; with a sturdy hand rotary beater or mixing spoon, beat until thoroughly blended. Add eggs and beat gently just until blended. Fold in the pecans. Pour into pastry shell. Bake in a moderate (375 degrees) oven on the rack directly below the center rack until top is toasted brown and filling is set in center when pie is gently shaken - about 40 to 50 minutes.
Pastry edge should be browned and the bottom pastry a pale gold. If top of pie gets very dark toward end of baking time, place a tent of foil over it. Cool on wire rack. If desired, serve with unsweetened whipped cream.

ROAST TURKEY

Roast Turkey

Good Eats Roast Turkey
Source Food Network

Alton Brown's Good Eats on the Food Network is entertaining, informative and the recipes are always top notch. There are over 2600 reviews for this roast turkey, all raving about the recipe. That's a lot of happy cooks!

1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

ROYAL HAWAIIAN TIRAMISU

Heavenly

Royal Hawaiian Tiramisu
Makes 12 servings

3/4 cup cold espresso or strong coffee
1/4 cup coffee liqueur
1 (8 oz.) pkg. cream cheese, softened
2 (3/4 oz.) pkgs. instant vanilla pudding mix
3 cups half-and-half
3 tablespoons amaretto liqueur
4 oz. semisweet chocolate bar, finely chopped
1 (16 oz.) loaf King's Hawaiian Sweet Bread Topping
1 1/2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 cup sliced almonds, toasted

Blend espresso with coffee liqueur. Set aside.

Beat cream cheese with electric mixer until smooth. On low speed, slowly add pudding mix, half-and-half and amaretto. Beat 1 minute until blended. Set aside.

Trim off 1 inch of bread dome to make level. Cutting horizontally, slice remaining loaf into 3 equal layers.

To assemble cake, place the top slice into the bottom of an 8- or 9-inch springform pan.

Drizzle 1/3 of espresso mixture evenly over first layer.

Top with 1/3 of pudding mixture and then 1/4 of chocolate.

Repeat layering with remaining 2 bread slices.

Cover with plastic wrap and refrigerate 4 hours or overnight.

When ready to serve, remove rim from pan.

Whip cream with powdered sugar and vanilla until stiff peaks form. Spread over top and sides. Garnish top with almonds and remaining chocolate. Serve immediately.
Makes 12 servings

PAULA DEEN'S CANNED CRANBERRIES

Paula Deen's Canned Cranberries

This super easy recipe may appeal to those who aren't the biggest cranberry fans.

Paula Deen's Canned Cranberries
Source: Food Network

1 (8-ounce) can whole berry cranberry sauce
1 (6-ounce) can mandarin oranges, drained
1 cup walnut pieces
1 cup pecan pieces

In a medium size bowl, gently fold together the cranberries, mandarin oranges, walnuts and pecans.

BJ'S RESTAURANT & BREWHOUSE® WHITE CHEDDAR MASHED POTATOES

White Cheddar Mash Potatoes shown with Parmesan Crusted Chicken

BJ's Restaurant & Brewhouse® White Cheddar Mashed Potatoes

2 lbs russet potatoes
2 cup shredded white cheddar cheese
1 1/4 cups heavy cream, warmed
1/2 cup butter
1 teaspoon salt
1/4 teaspoon cracked black pepper


Wash potatoes, peel and quarter and place in a large pot. Cover with water and bring to a boil over medium-high heat. Reduce heat to low and cook until the potatoes are tender, about 20 minutes. Drain potatoes and transfer to a large serving bowl.

Immediately add cheese, butter, 3/4 cup of the cream, salt and pepper. Blend thoroughly with the whip attachment of an electric mixer or potato masher. Mash throughly slowing adding the remaining cream. Be careful you don't add too much cream or you will end up with soupy potatoes. Depending on your potatoes you may not use all the cream.

Z'TEJAS SOUTHWESTERN GRILL® ICEBERG WEDGE SALAD WITH BLUE CHEESE AND ROASTED GREEN CHILE DRESSING

Wedge Salad

Z'tejas Iceberg Wedge with Blue Cheese and Roasted Green Chile Dressing


Dressing:
1/2 cup buttermilk
2 cup mayonnaise
2 Tbs. creole mustard
2 Tbs. red wine vinegar
1 tsp. worcestershire sauce
dash of tabasco
pinch of kosher salt and black pepper
1 Tbs. chopped parsley
3 green chiles roasted, peeled, seeded and diced
1 cup crumbled blue cheese
zest from 1 lemon

Wedge Salad Instructions:
Rinse full head of iceberg lettuce.
Cut into wedges and place on individual plates.
Drizzle dressing over each wedge.

Top off with diced tomatoes and blue cheese chunks

SPINACH AND PERSIMMON SALAD

Spinach and Persimmon Salad

Notes: The dressing and persimmons for this salad can be prepared up to 4 hours ahead; wrap fruit airtight and chill. Assemble the salad shortly before serving. You'll find glazed pecans in the nut section of your supermarket.

Yield: Makes 12 to 14 servings
Source: Sunset

1/4 cup rice vinegar
2 tablespoons orange marmalade
1 teaspoon toasted sesame oil
Salt and pepper
5 quarts baby spinach leaves (1 1/4 lb.), rinsed and crisped
3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges
3/4 cup glazed pecans

In a large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste. Add spinach, persimmons, and pecans. Mix gently to coat with dressing.

NAPA ROSE AMERICAN HERITAGE TURKEY

Napa Rose American Heritage Turkey
Grand Californian Hotel at Disneyland

There are several types of American Heritage turkeys, the most popular being the American bronze turkey and the Bourbon red turkey. These birds were the first to be bred for domestic consumption in the Americas and have a superior flavor to the mass-produced turkeys in your local supermarket. (They also tend to cost more.) Be careful not to overcook them, because they can dry out easily. This is why they should be marinated in a flavored brine, such as the Autumn Brine detailed below. (This brining method can also be used with any other type of turkey.)

18- to-22-pound American Heritage turkey
Autumn Brine (see recipe below)
3 tablespoons kosher salt
1-1/2 tablespoons black pepper
2 tablespoons fresh thyme, chopped
1 tablespoons fresh sage, chopped
2 bay leaves
1 orange, quartered
1 sprig thyme
1 sprig sage

Rinse the turkey in cool running water to clean. Soak the bird in the brine (see recipe below) for 2 to 3 days prior to roasting.

Remove the bird from the brine and place in a large roasting pan. Evenly season the whole turkey with salt, pepper, chopped thyme and sage. Place the bay leaves, orange quarters and remaining herbs inside the cavity of the bird. Place the turkey into a 400F oven for 20 minutes, then reduce the heat to 300F and allow to roast for 2 to 2-1/2 hours. Use a meat thermometer to test the temperature by piercing the turkey along the breastbone. The internal temperate should be 140 degrees. Allow the bird to rest for 30 minutes before carving. The turkey will reach the necessary 160 degrees while it is resting. Carve the turkey the way you might carve a chicken. Remove the legs first so that the breast is exposed.
Cut along the breastbone and completely remove the breast from the body before you begin slicing the breast. Cut the breast into quarter inch slices, cutting the breast crosswise. The breast will be more tender and juicy than it would be if you cut the bird lengthwise with the grain.

Autumn Brine
1 cup brown sugar
1/2 cup kosher salt
1/2 gallon water
1 tablespoon orange zest
1/2 cup orange juice
1 bay leaf
3 thyme sprigs
1 sage sprig
15 black peppercorns

Place all the ingredients into a large saucepan and bring to a simmer. Simmer for 30 minutes, then allow the brine to cool. Place the turkey in a large roasting pan, then pour cooled brine over the turkey. Refrigerate and allow the turkey to marinate for two to three days. Turkey should be turned over and rotated every 24 hours to allow even marinating. The purpose of the brine is to allow your seasoning to penetrate the thick skin and breasts of a large turkey. It will also help to keep the bird moist.

PAULA DEEN'S GOOEY PUMPKIN CAKE

Gooey Pumpkin Cake

Paula Deen's Gooey Pumpkin Cake
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.

SWEET TOMATOES/SOUPLANTATION MAPLE CREAM

start your post here

Sweet Tomatoes - Souplantation Maple Cream - Sweet Potato Topping
Makes 2 cups

1/2 lb Butter (whipped)
4 Tablespoons Packed Brown Sugar
3/4 Cup Maple Syrup
1/8 Teaspoon Cinnamon
1/8 Teaspoon Nutmeg

After whipping margarine or butter, add all ingredients and continue to whip until fluffy. Serve on a warm sweet potato.

WEBER GRILL GRILLED ARTICHOKE AND SPINACH DIP

Spinach Dip with Pita Wedges

Weber Grill Grilled Artichoke and Spinach Dip with Pita Wedges

For the dip:
2 14-ounce cans artichoke hearts, drained
1/4 cup olive oil, divided
Salt and pepper
3 cloves garlic, chopped
2 shallots, chopped
1 medium onion, roughly chopped
2 pounds frozen chopped spinach, well drained
1 pint heavy cream
1 pint sour cream
1 cup plus 2 tablespoons grated Parmesan cheese, divided

For the pita:
8 pita rounds
Olive oil
Salt and pepper

To make the dip:
Drain artichoke hearts and place on skewers. Brush with olive oil and season with salt and pepper. Grill over Direct Medium heat until golden brown, about 6 minutes, turning once halfway through grilling time.

In a large sauté pan, sauté garlic, shallot, and onion in remaining olive oil. Rough chop the artichokes and add to garlic mixture. Add the spinach. Fold in cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper. Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese. Grill over Indirect Medium heat for 20 to 25 minutes until dip is heated through.

To make the pita:
Brush pita rounds with olive oil and season with salt and pepper. Grill briefly over Direct heat to warm, about 1 to 2 minutes. Cut into wedges.

Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita wedges.

Makes 12 servings

GARLICKY WHITE BEAN DIP

White bean dip

Garlicky White Bean Dip
Source: Sunset

2 peeled garlic cloves until finely chopped
2 cans (15 oz. each) drained and rinsed white beans
1/4 cup extra-virgin olive oil
1/2 teaspoon finely shredded fresh lemon zest
1 tablespoon fresh lemon juice


Add garlic in a food processor and whirl. Scrape down bowl and added rinsed white beans, olive oil, leom zest and lemon juice. Process until smooth.

Transfer dip to a small bowl. Stir in 1 tbsp. very finely chopped fresh oregano leaves, then season to taste with salt and freshly ground black pepper. Serve with assorted fresh vegetables or pita bread.

Makes: 2¼ cups

SPICY SESAME-NUT MIX

Spicy Sesame-Nut Mix

These are excellent!
Spicy Sesame-Nut Mix
Source: Sunset Magazine

1 large egg white until frothy
2 tablespoons honey
1 tablespoon sesame seeds
4 teaspoons dried rubbed sage
3/4 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon salt

1 3/4 cups salted peanuts
1 3/4 cuo pecan halves
1 cup pine nuts

In a small bowl which egg white until frothy. Whisk in honey, sesame seeds, sage, cinnamon, cayenne and salt.

Add salted peanuts, pecan halves and pine nuts; stir. Divide the mixture between 2 large parchment-lined or nonstick baking pans and spread evenly.

Bake at 300°, stirring often, until nuts are golden and fragrant, 20 to 25 minutes. To prevent sticking, turn mixture often as it cools.

Makes: 6 cups

Z'TEJAS SOUTHWESTERN GRILL® PUMPKIN CHEESECAKE

Pumpkin Cheesecake

Z'Tejas Pumpkin Cheesecake

Crust:
2 cups Oreo crumbs
1/3 cup granulated sugar
1/3 cup melted butter

Cheesecake:
1 cup granulated sugar
1 2/3 Tbs. corn starch
5 eggs
1/3 cup heavy whipping cream
1 1/2 lb. cream cheese (room temperature)
1/2 cup pumpkin puree

Crust:
Combine ingredients and mix thoroughly.
Press into the bottom of a 10 inch spring form pan.
Bake at 350 degrees for approximately 10 minutes or until crust sets.
Allow to cool before adding cheese mixture.

Cheesecake:
With an electric mixer, beat cream cheese and corn starch until smooth.
Slowly add eggs, sugar, cream and pumkin mix until ingredients are well incorporated.
Pour cheese mixture into pan and bake in a 300 degree oven until just set.
Allow to cool at room temperature.
Then place in refrigerator to finish cooling.

Cut with knife dipped in hot water and serve with your favorite garnishes.

FOOD, INC.

For those who are interested in what is happening to our right and the control of our food I am post a link to FOOD, INC's website. This is the official site from the makers of the movie.

Unfortunately I can't post the documentary. It has been posted on several TV sites and other site but the site owner are "told" to remove large and informative parts of the movie. I feel it won't be long before this movie is no longer available. I urge you to try to see this amazing and informative documentary on the current state and future of our food supply while you still can.

If you belong to NETFLIX you can put this movie in your Queue or watch it instantly on your computer or use the streaming video feature and watch it via your WII or XBOX.

Netflix usually offers a free trial, you can sign up and watch this video instantly.

If you prefer, there is always the book Food, Inc.

THE FUTURE OF FOOD

To help understand what is going on with our food supply and the previous post regarding Senate Bill S510 I am reposting THE FUTURE OF FOOD. I hope you will find the time to watch this video. Hopefully many of those who watch this will be angry enough to take action. Thank you.

PLEASE WATCH

Please take the few minutes needed to watch this video.

Senate Bill S510 will make it illegal to grow, share, trade or sell your homegrown produce. Please watch this short video.

Yes, the pictures used in this video are a bit extreme, but the message is what is important. Listen to what is being said and not focus on the over dramatic pictures. The message could have been made more subtly, but would people pay attention? I don't know, but please watch this short video and listen to the message.

More people need to wake up and fight to stop the Multi-National Corporations from controlling every aspect of our lives. Don't let anyone take our food or our rights from us.

If this video has moved you to take action but you're not sure what or how to do this, click link to Healthy Child which helps to make a call to your senators and representatives less intimidating and more effective.

If you haven't taken the time to watch The Future of Food, I encourage to find the time. It is an excellent, informative documentary. It is also eye opening.

FLOUR BAKERY + CAFE STICKY BUNS

Sticky Buns

I haven't made this recipe I have found a glaring error. The ingredients for Brioche Dough calls for 6 eggs in the ingredients and in the directions only five eggs are used. I suggest reading the reviews for the recipe at Food Network before making this recipe. I went back to check the recipe and found the reviews for the recipe, some people used 5 eggs others used 6 eggs and each person seem to think the recipe turned out great. My thoughts were the 6th egg is for an egg wash and at least one reviewers seems to feel the same. Be prepared, there are over 100 reviews. If you make this recipe, please leave a comment and let me know how this recipe turned out for you and how you used the 6th egg.

Flour's Famous Sticky Buns
Recipe courtesy Joanne Chang
Source: Food Network
Prep Time:
1 hr 0 min
Inactive Prep Time:
2 hr 0 min
Cook Time:
40 min
Level:
Intermediate
Serves:
8 buns

Ingredients
Goo:
3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter
1 1/2 cups (345 grams) firmly packed light brown sugar
1/3 cup (110 grams) honey
1/3 cup (80 grams) heavy cream
1/3 cup (80 grams) water
1/4 teaspoon kosher salt
Basic Brioche Dough, recipe follows
1/4 cup (55 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon ground cinnamon
1 cup (100 grams) pecan halves, toasted and chopped

First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)
Divide the dough in half. Use half for this recipe and reserve the other half for another use.
On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.
In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.
Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)
Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.
Position a rack in the center of the oven, and heat to 350 degrees F.
Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.
The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.

Brioche Dough:
2 1/2 cups (350 grams) unbleached all-purpose flour, plus more if needed
2 1/4 cups (340 grams) bread flour
1 1/2 packages (3 1/4 teaspoons) active dry yeast or 1-ounce (28 grams) fresh cake yeast
1/3 cup plus 1 tablespoon (82 grams) sugar
1 tablespoon kosher salt
1/2 cup cold water
6 eggs1 3/8 cups (2 3/4 sticks; 310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces

Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.
With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.
Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.

MELT IN YOUR MOUTH PUMPKIN COOKIES

Iced Pumpkin Cookies

Melt in Your Mouth Pumpkin Cookies
Source: BHG

2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
2-3/4 cups powdered sugar
Ground cinnamon (optional)

Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon.

Makes about 60 cookies.

TARTINE BAKERY LEMON MERINGUE CAKE

Lemon Meringue Cake

This recipe is involved, it uses a kitchen butane torch and it takes a bit of time but it is worth the effort. It comes from the cookbook Tartine from Elizabeth Prueitt and Chad Robertson owners of Tartine Bakery in San Francisco. It is a beautiful cookbook with many wonderful recipes. So if you can't make it to Tartine's Bakery do the next best thing and get this cookbook. It's one of my favorites.

Tartine Lemon Meringue Cake
Source: Tartine by Elizabeth Prueitt and Chad Robertson

Makes a 10-inch round cake
Chiffon Cake:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups sugar
3/4 teaspoon salt
1/2 cup vegetable oil
6 large egg yolks, at room temperature
1/2 cup water
1/4 cup lemon juice
1 1/2 teaspoon grated lemon zest
10 large egg whites, at room temperature
1/4 teaspoon cream of tartar

Preheat the oven to 325F. Line the bottom of a 10-inch cake or springform pan with 3-inch sides with parchment paper cut to fit exactly; don’t grease the pan.

Sift together the flour and baking powder into a large mixing bowl. Add 1 1/4 cups of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, lemon juice, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minutes until very smooth.

In another large mixing bowl, beat the egg whites until frothy, then add the cream of tartar and beat on medium-high speed until it holds soft peaks. Add the remaining 1/4 cup sugar slowly while beating on medium-high speed until the whites hold firm, shiny peaks. Add a third of the egg whites and fold into the yolk mixture to lighten, then fold in the rest of the whites until just combined.

Pour the batter into the pan, smoothing the top if necessary. Bake until a toothpick inserted in the center comes out clean, about 45-55 minutes. Let cool in the pan on a wire rack. Once completely cool, run a thin knife around the sides of the pan to loosen the cake an then release and lift off the pan sides. Invert the cake and peel off the parchment.

Caramel:
2/3 cup heavy cream
1/4 vanilla bean
1 1/4 cup sugar
1/4 cup water
1/4 teaspoon salt
2 tablespoons light corn syrup
3/4 teaspoon lemon juice
4 tablespoons unsalted butter

Pour the cream into a small, heavy saucepan. Split the vanilla bean in half lengthwise and use the tip of a sharp knife to scrape the seeds from the pod halves into the milk. Place over medium-high heat and bring to just under a boil, stirring occasionally. Reduce the heat to low to keep the cream warm.

In a medium, heavy saucepan, combine the sugar, water, salt, and corn syrup. Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture is amber colored, 5 to 8 minutes. Remove from the heat.

The mixture will continue to cook off the heat and become darker, so make sure to have your cream close by. Carefully and slowly add the cream to the sugar syrup. The mixture will boil vigorously at first. Let the mixture simmer down, and then whisk until smooth. Add the lemon juice. Let cool for about 10 minutes.

Cut the butter into 1-inch chunks and add to the caramel one at a time, whisking constantly after each addition. Then whisk the caramel periodically as it continues to cool.

Lemon Cream:
1/2 cup + 2 tablespoons lemon juice
3 large eggs
1 egg yolk
3/4 cup sugar
pinch salt
16 tablespoons unsalted butter

In a heatproof bowl set over a saucepan of simmering water, combine the lemon juice, eggs, yolk, sugar, and salt (make sure the bottom of the bowl doesn’t touch the water). Whisk them together constantly until very thick, or 80°C (180°F) on an instant-read thermometer. Remove from the heat and let it cool down until warm to touch (60°C or 140°F on a thermometer). Place the lemon cream in a blender and with the motor running, add the butter in small pieces. Allow to cool completely.

Lemon Syrup:

1/3 cup water
1/3 cup sugar
1/3 cup lemon juice

In a nonreactive saucepan, combine the sugar and water and bring to a boil over medium heat. Transfer to a cool bowl, let cool for a bit, then chill for half an hour. Stir in the lemon juice.

Assembly:

Split the chiffon cake horizontally into four equal layers. Place one layer on your serving plate and moisten evenly with 1/4 of the lemon syrup. Spread 1/3 of the caramel over the cake, then 1/3 of the lemon cream. Repeat with 2 more layers, using up the remaining caramel and lemon cream. Top with the fourth cake layer and moisten with the remaining lemon syrup. Cover the cake completely with plastic wrap and refrigerate for at least four hours or overnight.

Swiss Meringue:
7 egg whites
1 3/4 cup sugar
pinch of salt

In a heatproof bowl over a pan of simmering water, combine the egg whites, sugar, and salt and whisk until the whites are hot to the touch, about 120F, about 5 minutes. Beat on high speed until the mixture is very thick and holds stiff, glossy peaks.

Unmold the cake and spread the meringue all over. Use a spatula or a spoon to create dramatic swirls. Using a propane torch if available, scorch the meringue, blackening the tips and swirls.

GHIRARDELLI TRIPLE CHOCOLATE TRUFFLE CAKE

Triple Chocolate Truffle Cake

Ghirardelli Triple Chocolate Truffle Cake
Note: this recipe requires that cake is refrigerated overnight before frosting.

Source: Ghirardelli Chocolate Company

2 sticks unsalted butter, softened, plus additional for pan
3 cups Ghirardelli Semi-Sweet Chocolate Chips
8 large eggs, cold
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli Classic White Chocolate Baking Bar, chilled


Preheat oven to 325° degrees.

Position rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.

Melt butter and semi-sweet chocolate chips over double boiler until smooth; cool slightly.

Meanwhile, with a hand mixer or in the bowl of an electric mixer fitted with the whip attachment, whip eggs and salt on medium speed until doubled in volume, about 5 minutes.

Gently fold, in thirds, whipped eggs into melted chocolate.

Pour batter into prepared cake pan and place pan in water bath. Bake until the cake pulls away from the sides of the pan and is set in the center, about 40 minutes. Remove pan from water bath to a cooling rack and cool cake completely in pan. Cover with plastic wrap and refrigerate overnight.

To remove cake, dip the bottom and halfway up the sides of the pan in warm water and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold. Remove parchment paper.

To prepare ganache, bring heavy cream to a simmer and pour over milk chocolate chips. Stir gently until smooth; cool slightly. Pour ganache over top of cake and spread with an offset spatula to evenly cover. (There will be some ganache left over.)

Chill cake until ganache sets, about 30 minutes.

To garnish, use vegetable peeler or grater to grate white chocolate bar into curls or shavings onto top of cake.
Serves 12.

COOKING WITH TRADER JOE'S-BLACK BEAN SOUP

Black Bean Soup

Black Bean Soup
Prep time: 10 minutes
Hands-off Cooking time: 20 minutes
Serves 4-6
From Cooking with Trader Joe's

1 medium yellow onion, peeled and chopped, or 2 cups bagged Freshly Diced Onion
1 clove crushed garlic, or 1 cube frozen Crushed Garlic
2 Tablespoons extra virgin olive oil
1 teaspoon ground cumin
2 (15-oz) cans black beans (do not drain)
1 cup (half a jar) Chunky Salsa
2 Tablespoons lime juice (juice of 1 lime)
Plain yogurt, such as Plain Cream Line Yogurt, or sour cream

In a medium pot, sauté onions in olive oil until they are soft and translucent.

Sprinkle in cumin and garlic and sauté for a minute; pour in black beans (including juices), salsa, and lime. Stir to combine and bring to a simmer. Simmer covered for 20 minutes.

Ladle soup into individual bowls and top with a dollop of yogurt. Chili and Lime Tortilla Chips or other white corn tortilla chips go nicely on the side.

FLOUR BAKERY+ CAFE BANANA BREAD

Banana Bread

Four Bakery + Cafe Banana Bread
Source Epicurious.com
Flour Bakery + Cafe Boston
Chef Joanne Chang

3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
2 1/3 cups sugar
1 cup vegetable oil
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup crème fraîche
2 teaspoons vanilla
1 1/3 cups walnuts (4 ounces), toasted and chopped

Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.

Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.

Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.

Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.
Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.