Cheeseburger Soup

It is a blustery Sunday here in New Hampshire and soup is a good thing; albeit great thing to have simmering on the stovetop today – well I say that everyday. Or if you are so inclined throw one in your slow cooker. I am totally OK with either way you want to feed your soul. I am still pondering which soup I will be having on my stovetop today.

img_4654
This soup recipe I posted several years ago and I think it’s yummy enough to share it again with you. The ingredients for this soup most people generally have on hand so why not give it a try. sautéing onions in burger instantly makes the house smell fantastic. Add to that some celery and carrots and then chicken broth and you’ve got a party on the stove.
img_4655
I recall a conversation with a co-worker; ya know when we were working in the office and talked with our co-workers not just via email – which definitely is not the same. Anyway she mentioned she loves soup but didn’t know how to make soup – what??? I start pretty much every soup with Mirepoix which is a French term for onion, carrot and celery generally diced all the same size with a ratio of 2 parts onion to 1 part celery and carrot. Technical term aside, the 3 of these ingredients sautéed in a little olive oil or butter or even a combination of both is the start of a great base for your soup. If you want a creamy soup add a little flour to your veggies cook for a few minutes before adding your liquid. Chicken stock is my go to liquid of choice. The more flavor you bring to the pot the better soup you will be eating in about 20-30 minutes. 

img_4657

in the middle of the pot is my homemade chicken stock from the freezer – it will melt eventually


The only thing I can think of that might cause you pause is if you need to or want to make a roux to thicken your soup. I make a roux for my mac and cheese, when I make gravy and this soup calls for it. You can do it no problem generally for every tablespoon of oil/butter use 1 tablespoon of flour. I don’t measure but this is a good guide.

img_4662

Cheeseburger Soup

dclarkabal
Hearty creamy soup, a real crowd pleaser

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion diced
  • 3/4 cup carrots shredded
  • 3/4 cup celery diced
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 4 cups potatoes cubed
  • 1/4 cup all-purpose flour
  • 2 cups cheddar cheeses shredded
  • 4 tablespoon unsalted butter
  • salt and pepper to taste

Instructions
 

  • in a large pot over medium high heat add a little olive oil and brown the ground beef and onions. drain off excess fat if needed
  • Add broth, celery, carrots, parsley and potatoes and simmer until the potatoes are tender, about 15 minutes

roux

  • In a small saucepan melt the butter and flour, boil for a minute or so. Add the milk stirring until smooth, simmer for 2-3 minutes until it thickens.
  • gradually add the roux to the soup stirring constantly, reduce the heat and simmer till the soup thickens. roughly 12-20 minutes.
  • Stir in the cheese until melted and then serve. Make sure that you don’t boil the soup once the cheese is added.



 

Brussels sprouts three cheese and pasta


How many of you read the title of a recipe and make a final decision right there to read on or pass. I will admit I tend to steer clear of a few key words myself. My pass words usually are mushroom, tofu and  peach. I get grief all the time for how much I hate even the smell of peaches. I have poured out wine that tasted too much like it, I do buy them for my husband and if he leaves them too long in the fruit bowl; which sits on the island: I offer to pay him to eat them that day only because the smell is killing me.

This has sparked a conversation since I am sitting at the island writing this talking with my husband and daughter. My husbands first thought was Anise, bourbon and ghost pepper. My daughter said her three would be jelly fish tentacles LOL she said she would NEVER do that again; she was living in Japan and she was at a luncheon and it was ordered for her party. Okra was mentioned and then she said she basically looks at the picture and figures if it looks good she could adjust if something was listed she didn’t have or didn’t like. Sounds like she is more open to read on then even me. Which is probably why we have had the recipe I am going share with you today several times. Not sure if I would read on if I saw this but I hope you are more evolved than I am.

My son and daughter-in-law came down because my husband was making omelets. Out of the five of us he is the ONLY one that cane make a true chef worthy omelet. I won’t make them if anyone is home, I would just embarrass myself.  Anyway I asked them if they wanted to be apart of my blog today. Here is how the conversation when. My sons pass words would be anything to do with peppers, quinoa and the word vegan. My daughter-in-law was also peppers, seafood and anything that smells like licorice and she doesn’t like tarragon.

brussels sprouts three cheese and pasta

Ingredients
  

  • 1 box pasta twisty pasta cavatelli or gemelli
  • 2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2-3 cloves garlic minced
  • 4 cups brussels sprouts thinly sliced or shredded
  • 3 tablespoon all-purpose flour
  • 2 cups chicken broth
  • 1/2 lemon zested first then juiced
  • 1/2 cup Parmesan cheese freshly grated
  • 1 brick gruyere finely grated/shredded
  • 1 brick fontina finely grated/shredded

Instructions
 

Pasta

  • cook according to the instructions on the box minus 2 minutes for al dente. Drain and set aside.

brussels

  • heat the olive oil in a large skillet or use the pasta pot. Once the oil is hot add the garlic, careful not to burn; for a few seconds then add the sprouts. Season well with salt and pepper and saute for 2-3 minutes. You want the sprouts still green and slightly wilted.
  • Add the lemon zest, stir to blend. Add 2 tablespoons butter and stir till melted. Sprinkle the flour in the stir until you no longer see it. Add the broth the stirring constantly until all the broth is added. simmer the sauce for 2-3 minutes.
  • Remove from the heat and stir in the lemon juice and the cooked pasta. Stir to blended; add most of the cheese; you want some for the top, taste and adjust the salt and pepper.
  • pre-heat oven to 400' F and cooking spray or butter a 2 quart baking dish, Add the mixture to the dish and sprinkle with the remaining cheese. Bake for 20-25 minutes, until the top is browned.

Korean Beef Bulgogi


I made this recipe a few weeks ago after someone mentioned it as their favorite dish. WHAT!?! I had never heard of it before; my daughter had not only heard of it but actually had it in Korea WHAT!?! Hers was in a bibimbap bowl over rice and assorted vegetables. Why has she not made it since being home? it’s been years; I have no idea. It was really easy to make and so delicious I am making it again this week. It has so much flavor, a little spicy a little sweet and a little salty; and did I mention super easy what else do you need?

The term Bulgogi in translation means bul (fire) gogi (meat). It is a very popular Korean BBQ dish with thin sliced beef marinated in soy and a few more ingredients. I cooked the beef in my cast iron skillet on top on my stove and it took less than 5 minutes from skillet to plate. There is a marinating process but you could put together quickly in the morning and come home, I mean leave the other room aka home office.

I served mine over rice and topped scallions and sesame seeds. that was the most common way I saw online. Some other options would be some kimchi, turn it into a taco with a lightly dresses slaw or a some quick pickle veggies. I have some steamed buns in the freezer and I think a bulgogi steamed bun sounds pretty fantastic. I might have give it a try.

Korean Beef Bulgogi

dclarkabal
easy tasty dish you must try
Cuisine Korean

Ingredients
  

  • 1 1/2 pound boneless rib eye steak or use shaved steak much easier
  • 1/2 small pear peeled and coarsely grated - I chopped mine
  • 1/4 cup soy sauce can use reduced sodium
  • 2 tablespoons brown sugar
  • 2 tablespoon toasted sesame oil
  • 3 cloves garlic minced
  • 1 tablespoon ginger fresh grated best but squeeze tube works
  • 1 tablespoon gochujang Korean red pepper paste
  • 2 tablespoon vegetable oil divided - 1 tablespoon per batch
  • 2 green onions thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions
 

  • If you are using a steak, it is best to freeze for 25-30 minutes so you can slice it thinly enough a whole lot easier. You'll want to slice it 1/4 inch thick
  • in a bowl or in a gallon ziploc bag add the pear, soy sauce, brown sugar, sesame oil, garlic, ginger and the gochujang. Mix it all together and if you used a bowl add to a bag along with the steak. Marinate for at least 2 hours or overnight. turn the bag occasionally
  • I wanted to mention that cooking the beef goes really fast so you will want to make sure how ever you are serving this you will want to have ready so you can just add the beef and eat!
  • Heat 1 tablespoon (save the other tablespoon of oil for the next batch) of oil in a cast iron pan over medium-heat. working in batches, add the steak to the hot pan in a single layer cook, flipping once until charred and cooked through. about 2-3 minutes per side. repeat with the rest of the beef.
  • serve immediately, garnish with green onions and sesame seeds if you want to

Leftover Prime Rib Soup

I hope you made the most of whatever kind of Christmas you had – I am sure it was different in someway from years past. Mine was a little quieter and I think maybe a little less stressful. It usually takes me a few days to make the Christmas explosion in the house; that’s what I call it.  I take down pretty much all of my usual decor and replace it with holiday decorations including three trees; the main tree is real the others are artificial. So the trees were up and two of the main rooms had decor plus the porch. It was understated but still festive.

Hope you have a safe happy healthy and prosperous New Year!

img_4849

I will be making this soup again this year. I first made this soup back in 2016 and I know I am reposting this for a third time but it had 245 recent views so I am hoping someone else is making this soup today.

I did cook my roast a little differently this year. I seasoned it with kosher salt and pepper the day before and left it uncovered in the fridge overnight. Placed it on the counter for a couple of hours before putting it in a 250’F oven for 3+ hours internal temp was 210’F. removed it for 30 minutes to let it rest on top of the stove and then raised the heat to 500’F and placed it back in the oven for 10 minutes. It came out perfect!

img_4840

The only downfall to cooking it this way was there were no pan drippings to make a gravy or an aujus. I knew this would happen so instead of mashed potatoes we had twice baked which were super delicious.

IMG_1104

IMG_1107

This years 3 rib roast

img_4833

a couple of years ago 2 rib roast

img_4843
img_4847

Leftover Prime Rib Roast

Donna Clark - Cooking at Clark Towers
A delicious use for a piece or two of your prime rib roast

Ingredients
  

  • 1 small to medium onion diced
  • 1 or 2 stalks of celery diced
  • 2 carrots peeled and diced
  • 1 sprig of fresh rosemary chopped – or use whatever herb you flavored your roast with
  • 3 potatoes peeled and diced
  • 1 or 2 pieces of beef chopped
  • Beef Broth – homemade or use your favorite
  • leftover gravy – add so much flavor if you have any use it
  • Kosher salt and freshly cracked black pepper to taste

Instructions
 

  • Sauté the onion, celery and carrots till translucent. Add rosemary and cook for another minute or two. Add gravy, broth and potatoes. Once the potatoes are soft add the beef and let simmer to let everything meld together. Serve with bread to sop up the wonderful broth

homemade cinnamon rolls warm from the oven in under an hour

Sitting here enjoying a cup of tea with the Tree lit trying to figure out what I want to share with you. Firstly have a wonderful holiday however you choose or have to celebrate it. Hopefully next year will be how you want to celebrate it!

The timing for this post I would normally share how I make my prime rib roast for Christmas but I have shared that a few times now so I here is a link to how I do mine Christmas Garlic Herb Ribeye Roast I thought I would look through some of my older posts and share some of the rolls I have made over the years but I seem to have not posted any of them. I know I think that’s odd too. I don’t always make fresh rolls for holidays but I make them more then I buy them so I wonder why I haven’t posted about any of them. The only thing I can come up with is it would be hard to take pictures while my hands have flour water and yeast all over them. So if I make any this week I will be sure to have my daughter take the photos so I can share. 


IMG_5129

In our house Christmas breakfast is just as important as Christmas dinner. It might even be more important to some of us. I always make some egg dish, usually a strata since I assemble it the night before and just throw it in the oven and it cooks while we open presents. There is always something sweet like these cinnamon rolls or monkey bread. And the last several years fresh out of the oven croissants. I totally take the easy route on those and order them from Williams Sonoma. They sit out all night thawing and rising on the counter and in the morning we pop them into the hot oven and are never disappointed. 


IMG_5097


This recipe is so easy and quick; if you are a cinnamon roll lover there is no reason not to try making them. I can tell you honestly I will be making them as soon as I finish writing this blog.
IMG_5109

IMG_5110

IMG_5111

homemade cinnamon rolls warm from the oven in under an hour

dclarkabal
Easy Fast Homemade cinnamon rolls
Course Breakfast

Ingredients
  

  • 2 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoon yeast or 1 packet
  • 1/2 cup water
  • 1/4 cup milk
  • 2 tablespoon unsalted butter
  • 1 large egg
  • 1/2 teaspoon vanilla extract

filing

  • 1/2 stick unsalted butter softened/room temperature
  • 2 tablespoon cinnamon
  • 1/4 cup brown sugar

Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions
 

Dough

  • Pre-heat your oven to 200’ and just before you place the rolls in the oven; turn it off.
  • in a large bowl add the flour, sugar, salt and yeast; mix well. In a microwave safe bowl heat the milk, water and butter till the butter melts 30-40 seconds. Once melted stir into the flour mixture and the egg and knead until the the dough is no longer sticky roughly 3-4 minutes. Place dough in a lightly greased bowl to rest for 5 or 6 minutes.

Filling

  • Mix together the cinnamon and sugar for the filing. Roll out the dough after it is done resting; into a 15"x 9" rectangle. Spread the softened butter on top and then sprinkle the sugar cinnamon mixture over the butter. Roll the dough on the 15” side tightly and cut into 9 large even pieces
  • Place them in a 9"x 9" slightly greased pan. (I place parchment in the pan so I can remove them easier) Cover with plastic wrap and place in the; turned off oven for 20 minutes. After 20 minutes remove the plastic wrap and turn the oven up to 375’F. Bake for 15-20 minutes until they are lightly browned.

Glaze

  • Make the glaze while the rolls are in the oven. Mix the powdered sugar, vanilla and use enough milk to make the glaze light enough for you to drizzle over the hot rolls when they come out of the oven.
  • Best served right out of the oven. They are OK re-heated but they do lose a little of their deliciousness. But I have never had any re-heated cinnamon roll that I truly loved

IMG_5113
IMG_5115IMG_5116

IMG_5120


IMG_5123

 

recipe adapted from: the recipe critic

Brussels sprouts apple and pomegranate salad

I hope the name does not stop you from wanting to make this delicious salad. My daughter made it last year for a work potluck and it was a huge hit so she wanted to share it with the family this Thanksgiving and we are all very happy she did. Even my husband who is not a big fan of the mini green cabbages.

Some people like my husband can be funny about certain vegetables and brussl spouts are definitly on the list of questionable veggied.  However this salad has so much going on that even if you are on the fence about brussel sprouts you will truly enjoy this salad; my husband certaintly did. I also think it will be perfect for your Christmas table being the colors of green with red pomegranites dotted throughlout; it looks super festive and you should check it out; I don’t think you will be disappointed.

there are many ways to make this salad so you can substitute to your liking  such as the apple, the nuts; you can add regular nuts; I would toast them for more depth of flavor. You can use kale instead of brussel sprouts, cabbage would be great.

I am sure I am not alone in disliking buying an ingredient for one recipe and then it sits on the shelf. I cleaned out my pantry and came across a tub of spices and one was dated back to 2007 – oops must have forgot about that one; into the trash it went. You might not be able to find sumac at your local grocery store, we had to order it online but please be assured It can be used to flavor meats, fish, salads and even hummus. It is a tangy lemony spice often used in Mediterranean and Middle Eastern cooking. I think you will really like it.

Brussels sprouts apple and pomegranate salad

dclarkabal
a great crunchy salad you can make your own - a real crowd pleaser

Ingredients
  

  • 1/2 large red onion diced
  • 2 tablespoon s red wine vinegar
  • 2 teaspoon ground sumac
  • 1/4 teaspoon kosher salt
  • 2 cups brussel sprouts, shredded subs. kale
  • 1 large pomegranate seeded
  • 1 large Granny smith apple peeled, cored, chopped - subs. honey crisp, pink lady
  • 1/2 lemon juiced
  • 1 1/2 tablespoon honey
  • 1/4 cup olive oil
  • 3/4 cup candied pecans chopped - subs toasted walnuts, plain pecans

Instructions
 

Dressing - make ahead and set aside about 15 minutes

  • Combine red onion, wine vinegar, sumac and 1/4 teaspoon kosher salt in a small dish

Salad

  • combine the remaining ingredients and toss well. season with salt and pepper as needed
  • This salad can be prepped ahead, but keep the dressing off of it until at most an hour before serving so it doesn’t discolor the sprouts.

butternut squash soup

Butternut squash has become a staple around here for a few years now. Probably because we have been growing it in the garden and they really produce so we have a least a dozen to go through before it goes bad.

My favorite way is to peel and chop it with a little olive oil salt and pepper and roast it in the oven. When it gets all browned the flavor just pops and gets so sweet. I have tried a couple of times to make butternut squash soup and I have never found one that I liked. Despite me liking the sweetness of the carmelized roasted squash I really am not a fan of sweet soups. To me they need to be more savory and thanks to Chrissy Teigens recipe in her Cravings cookbook this will be a staple at our home to use up some of the butternut squash from the garden.

In all fairness this recipe calls for crsipy procuitto which will make just about anything taste just a little bit better. I made this soup for Thanksgiving and everyone sitting at the table raved about it. So if you have been seraching for a savory very tasty butternut squash soup recipe. this one is a must try!

butternut squash soup - savory not sweet

dclarkabal
an easy savory butternut squash soup; a real crowd pleaser
Prep Time 25 mins
Total Time 1 hr 30 mins
Course Soup

Ingredients
  

  • 1 large butternut squash peeled, seeded and cubed into 1 inch cubes
  • 5 tablespoon olive oil extra-virgin. plus more for frying sage
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 4 cups low-sodium chicken broth homemade even better
  • 16 sage leaves
  • 1 medium onion peeled and diced
  • 2 cloves garlic minced
  • 3/4 cup heavy cream plus a little more for serving
  • 6 slices proscuitto crisped

Instructions
 

  • In a large bowl or sheet pan place the cubed squash and drizzle 1 tablespoon of olive oil, the salt and pepper and toss.
  • In a large stock pot or dutch oven, heat 2 tablespoon olive oil and in batches add the butternut squash, You want to brown them on all side so add them to the pot and leave them for 5-6 minutes. then turn them over and leave them again for 5-6 minutes. The goal is to make them as brown as you can; this is what will give you a deep carmelized flavor. Remove the pieces of browed squash to a bowl. Depending on how browned your pan got, you can add a little of the broth and scrape up any bits; add this to the bowl. Continue with the rest of the squash. Once all pieces are browned, you can leave the last batch in the pot.
  • finely chop 4 of the sage leaves and add them to the pot. Add the diced onion and garlic and cook, scraping up any bits from the bottom of the pan. continue cooking until the onion is translucent and just starting to get lightly browned around 9-10 minutes. Add the set aside squash back into the pot. add the broth and bring to a boil. Reduce the heat to low and simmer until the squash is tender and starting to fall apart. about 20 minutes.
  • While the soup is simmering. in a small saute pan add some olive oil, enough to cover the bottom. bring the oil over medum heat to shimmering hot temperature. In batches your going to fry the sage leaves just till crisp; only like 10-15 seconds. Drain on a papertowel.
  • Either use an immersion blender or a blender and blend until smooth. I don't mind leaving some chunks but you do you. Return the soup to the pot if you used a blender. Add the cream and simmer for about 5 minutes till it is warmed through.
  • Place some proscuitto pieces into the bottom of your bowl, add the soup and top with a little heavy cream, another piece of proscuitto and a fried sage leaf.

Prosciutto crisps

  • preheat your oven to 400'F
  • line a baking sheet with parchment paper, arrange in single layer onto the baking sheet.
  • bake for 10-13 minutes - it will crisp up while it cools.
Keyword butternut squash, butternut squash soup



Thanksgiving leftover sliders

I hope you all had a nice Thanksgiving whatever you chose or were able to do! We had a very nice dinner with a few family members. It takes a lot of time to prepare for a large meal between thinking of what to serve, buying the ingredients, prepping, cooking and cleaning up after for a meal that takes less than 30 minutes to eat. For me I wouldn’t change a thing! We have gone out to dinner only once or twice that I can remember over the years and it is just not the same. Plus I LOVE having leftovers as is or turning them into something else to snack on.

a couple of years I made Thanksgiving egg rolls which were a huge hit. Thanksgiving Leftover Egg Roll. This year I made Thanksgiving leftover sliders which were super easy to make and very tasty a definite keeper. I will make sure to have rolls on hand to make these again next year.


There are also two other recipes we had at the table that I plan on writing about and sharing with you over the next couple of weeks that will also be on our table throughout the year. My daughter made a brussel sprout pomegrante salad that was excellent and I made a butternut squash soup that was fantastic so stay tuned for those. I think the salad would be perfect on your table for this years Christmas dinner.

Thanksgiving leftover sliders

dclarkabal
great way to use up some of your leftovers
Prep Time 5 mins
Cook Time 7 mins
Course lunch, Snack

Ingredients
  

  • 1 package hawaiin rolls 12 pack or even more
  • 1/2 cup cranberry sauce
  • 1+ cup stuffing
  • 3-4 slices havarti cheese or swiss, provolone whatever you have on hand
  • 1+ cup shredded turkey
  • 1/2 stick butter melted
  • 2 tablespoon dijon mustard

Instructions
 

  • slice the buns in half length wise. cover one half with cheese slices, add your shredded turkey and then your stuffing
  • on the other half spread your cranberry sauce and then flip that side onto the turkey side.
  • melt the butter and add the dijon mustard.
  • place on a baking sheet. Brush on some of the melted butter dijon mixture and bake for 7-8 minutes.
  • You could bake the turkey cheese side of the buns for 2-3 minutes before adding the cranberry side, it would give the cheese time to melt and let the turkey and stuffing heat up more. Some of the buns got a little browner than I liked because I wanted the cheese to melt.
Keyword cranberry sauce, dressing, turkey

Pies and tarts bake or buy?

Do you buy or bake your Thanksgiving desserts? I can only recall one time where we bought our pies for any holiday actually. I am not opposed to buying them I just have always made them. I was thinking just this morning; why are pies the dessert of choice associated with Thanksgiving?
I started reading a bit about it and it seems that in the 18th century Thanksgiving started being less of a church based holiday and moved to more of a family and food holiday. A professor of History from Babson College said that “Most of North America was colonized by the English, and that’s a pie culture,” The English love most anything in a crust. Proud to be a New Englander!

Another interesting thing I read was from The author E.B. White from NY as well as Robert Frost who by the way was born in CA like my husband and also moved to NH when he was a young said
To foreigners, a Yankee is an American. To Americans, a Yankee is a Northerner.
To northerners, a Yankee is an Easterner. To easterners, a Yankee is an New Englander.
To New Englanders, a Yankee is a Vermonter. And in Vermont, a Yankee is somebody who eats pie for breakfast. Well myself and our children are from NH and my husband is from CA but we all love pie for breakfast.

I have an apple pie I made about a month ago in the freezer ready to bake, I will be making two pumpkin pies soon; my husband likes his pumpkin pies thin which is why there are two. My mother-in-law makes a cheese pie aka no bake cheese cake; which my daughter says every year that Grandma is not invited unless she brings it. I am thinking of making a chocolate cream pie. We will have plenty of dessert for breakfast.

I have not shared how I make my pumpkin pie because I use the recipe on the back of the pumpkin can.

French Apple Tart

dclarkabal
A delicious very pretty tart that everyone will love. A recipe I use by Ina Garten
Course Dessert

Ingredients
  

Dough

  • 2 cups all-purpose flour
  • 1/2 tespoon kosher salt
  • 1 tablespoon sugar
  • 12 tablespoons cold unsalted butter diced
  • 1/2 cup ice water

Apples

  • 4 granny smith apples
  • 1/2 cup sugar
  • 4 tablespoons cold unsalted butter diced
  • 1/2 cup apricot jelly
  • 2 tablespoon rum or water

Instructions
 

  • For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
  • Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and
  • Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Rum and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
Keyword french apple tart

Apple Galette - rustic tart

this may be rustic in looks but no one will complain while eating it.
Course Dessert

Ingredients
  

Dough

  • 1 1/2 cup all purpose flour
  • 2 teaspoon sugar
  • 1/2 teaspoon salt
  • 11 tablespoon unsalted cold butter diced or grated
  • 1 large egg yolk
  • 3 tablespoon milk

Fruit filling

  • 5-7 granny smith apples peeled, cored and sliced
  • 1/4 cup sugar
  • 2 tablespoon cinnamon

Instructions
 

  • In a stand mixer add the flour, sugar and salt. Using the paddle attachment combine the dry ingredients for a about 30 seconds. On low speed add the cold butter to the flour mixture until the flour is no longer white and it can hold together when you squeeze it together in your hand. Around 1-3 minutes. If there are any butter pieces larger than a pea squeeze them to break them up.
  • In a small bowl mix the egg yolk and milk and then add them to the flour mixture. On low speed mix until the dough just comes together, about 20 seconds. The dough will look crumbly and dry. Dump the dough onto a clean lightly floured surface. Working it with the heel of your hand, push and smear it away from you, gather it back up and repeat until the dough come together and is pliable.
  • Press it into a disc and wrap it in plastic wrap; let it rest in the fridge for 15-20 minutes. The dough can last up to 4 days in the fridge or a couple of months in the freezer. Place it in the fridge overnight to defrost. Let the dough sit on the counter for 15 minutes before the next step. Preheat the oven to 350’F
  • While the dough is resting prepare the fruit. Peel, core and slice the apples, add the sugar and cinnamon and some flour. Taste an apple and if it needs more sugar now is the time to add it. Roll the dough on a floured surface into a 13-14 inch circle. It does have to be a circle It doesn’t have to be perfect, remember it is called a rustic tart.
  • On a sheet pan covered with tin foil or a silpat mat. Place the round dough and add the apples to the center of the dough. If you want to make it pretty line up some of the apples that will be seen through the open part of the top. Fold the edges of the dough over some of the fruit to create a rim about 2 inches wide. Working your way around the dough pleating as you go.
  • Make an egg wash by beating a whole egg in a small bowl with a fork. Using a pastry brush, brush the pleated dough evenly with some of the egg wash. Sprinkle with whatever sugar you have on hand. I used sugar in the raw.
  • Make an egg wash by beating a whole egg in a small bowl with a fork. Using a pastry brush, brush the pleated dough evenly with some of the egg wash. Sprinkle with whatever sugar you have on hand. I used sugar in the raw
  • Bake until the pleats of the dough are golden brown, about an hour. Once done transfer to a rack to cool. When cool enough to handle, transfer to a cutting board or plate and slice. Serve it warm or at room temperature. Top with whipped cream or a scoop of vanilla ice cream.
Keyword apple galette, rustic tart

 

Chocolate Cream Pie

A delicious addition to any table. You can use a premade crust or use your own, you will be blind baking whichever you choose.
Course Dessert

Ingredients
  

Chocolate filling

  • 1 pie crust
  • 1 1/2 cup sugar
  • 1/4 teaspoon corn starch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 4 large egg yolks
  • 6 1/2 ounces bittersweet chocolate
  • 2 teaspoons vanilla
  • 2 tablespoons unsalted butter

Whipped cream

  • 1 small carton whipping cream
  • 1 teaspoon vanilla
  • 1/4 cup sugar

Instructions
 

  • Chocolate Pie
  • Combine sugar, cornstarch, and salt in a medium saucepan. Whisk together
  • Pour milk and egg yolks. Whisk together
  • Stir over medium heat until the mixture just comes to boil and thickens 5+/- minutes. as soon as it starts to bubble and becomes thick similar to pudding; remove it from the heat. Add chocolate, vanilla and butter. Stir till combined.
  • Pour the pudding into the prepared pie crust.
  • Chill in the fridge uncovered for at least 4 hours.
  • Spread the whipped cream over the top and serve.

Thanksgiving prep

Not sure how your Thanksgiving will look this crazy year but I am still planning on cooking for my family and my in-laws that we spend the most amount of time with. Well my plan is to cook for everyone the only downfall at the moment is I cannot find any small turkeys. I prefer to make two small (10 pounds or under)  birds versus one large one. Not only do I find they have a better chance of being tender If I can prepare them differently. Last year I roasted one and fried the other. If I can’t find what I want today I will have to just deal with what I get then decide how I want to cook it.

spatchcock

 

cajun rubbed fried

 

My food blog for the most part has become a weekly diary of what is happening not only in my kitchen but my garden and some parts of my life. I try not to share every detail but I think if I read back over the years I could come up with a pretty clear picture of what’s been happening. With that being said I am going to share a few past recipes that my family has come to expect on our Thanksgiving table a week before the holiday. Look at me evolving.

Cranberry sauce, canned or fresh?  I have been serving both for a few years now. Not sure which one is easier seriously. Opening a can or a bag?  A bag add 1 cup of water, 1 cup of sugar and some orange zest into a sauce pan, bring to a boil until the cranberries start to pop and a little longer. the sauce will thicken while it cools. that’s it.  Give it a try this year if you haven’t before.

here are a few links for our favorite dressing/stuffing along with a couple of ideas for leftovers. Turkey soup and leftover egg rolls that everyone loved.

Thanksgiving – Sausage Ciabatta dressing

Thanksgiving Leftover Egg Roll

turkey rice soup – tis the season

 

1 2 40