Tuesday, December 3, 2013
For those of you that know me, I HATE TO BAKE. No really I would rather have a tooth removed, but as it goes I often have to do it for a cooking class or a catering event. Today I am making many, many, many cream puffs. Now, this is my kind of baking. 4 ingredients, very little time, and the result is tasty little puffs of deliciousness. You can fill these little puffs with just about anything depending on how big you make them. Today I am filling them with a vanilla pudding mixture, but you could easily fill them with chocolate pudding or fruit filling. Go savory with bigger puffs and fill them with chicken, egg, or tuna salad.
1 cup water
1/2 cup butter
1 cup flour
Preheat oven to 425 degrees F (220 degrees C).
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
Wednesday, November 20, 2013
1 Lb bulk sausage
4 cups zucchini, thinly sliced
1 cup onion, chopped
4 T butter
3 T Italian Seasoning
2 eggs, beaten
8 oz mozzarella, shredded
Brown sausage and break up. Cover top of crescent roll with sausage.
In the same pan sauté zucchini and onions in butter, stir in Italian Seasoning. Pour and spread evenly over sausage.
Combine eggs and mozzarella and, pour over zucchini mixture.
Bake for 25 minutes.
3 medium zucchini, cut into half moons
3 medium yellow squash, cut into half moons
1 large yellow onion, sliced
Wednesday, November 6, 2013
Tuesday, October 22, 2013
4 Lb Boneless Chuck Roast
Sunday, June 16, 2013
Monday, June 10, 2013
Thursday, May 23, 2013
Tuesday, May 14, 2013
Thursday, May 2, 2013
I have tried and tried to paste the link to my upcoming class with no luck. Clink on the link to see all the details.
Thursday, April 25, 2013
I totally by accident made a dish the other day with ramen, and condiments I had left over from taco night (tomato, red onion, and lettuce). Though this dish typically has meat like the above photo, it filled a need for that much loved soup. Pho typically is served with bean sprouts, basil and lime, but this is how my improvisation worked out.
Start out with your favorite ramen brand.
Remember this dish is only as creative as you are so get thinking and ENJOY!
Sunday, April 7, 2013
Wednesday, April 3, 2013
Wednesday, March 27, 2013
Easter is coming up, and I hear something called Spring is also joining us, though looking out of my snowy Ohio window I don't believe it. I thought I would share a salad recipe with everyone that is great if you are to bring something to someone's house or for a quick dish at home.
Enjoy the recipe. Happy Easter!
Place lettuce on top of dressing, cover tightly and refrigerate up to 24 hours.
To Serve, toss lettuce with dressing, top with remaining cheese and croutons.
Serves 4 to 6
Tuesday, March 19, 2013
4 Tbs butter, cut into thin slices
Peel, core and slice the apples. Arrange the apple slices in a circle on top of the sugar in the pan. They should be overlapping.
Heat on top of the stove over low to medium heat for 15 - 20 minutes or until a golden caramel is formed. Cook until the liquid produced by the apples is almost completely evaporated.
Preheat oven to 425°
Roll out the dough to 1/4-inch thick, and cut out a circle slightly larger than the diameter of the pan.
Set the circle of dough on the apples so that they are completely covered.
Bake for another 10 minutes or until the crust is puffed and golden brown.
Continue baking for 10 minutes or until the pastry is crisp.
Let the tarte cool slightly 5 or so minutes. Cover pan with a plate, and flip. Don’t freak out if a couple of apples stick to the bottom, just use a spatula to get them off, and put them back into place.
Serve with ice cream or homemade whipping cream
Serves 6 to 8
Thursday, March 7, 2013
|Bake in a 375 deg. oven for 45 minutes, cut side down|
Set aside and allow to cool slightly
|2 cloves of garlic, minced|
1/2 polish kielbasa, cut into bite size pieces
sauté in EVOO for 2 minutes
|1 Tbs. EVOO|
- parmesan cheese, and lots of pepper
- diced tomatoes
- brown sugar and butter
Wednesday, March 6, 2013
be left over from a Chinese carry out. This dish can be vegetarian or add the protein of your desire. I am giving you my shrimp and chicken fried rice recipe. For anyone new CES is Courtney's Everything Seasoning.
Monday, February 25, 2013
Friday, February 22, 2013
Thursday, February 21, 2013
Everyone who knows me knows I hate to bake. That is why when I bake I should read the recipe at least 3 times. I was trying to make somebody else's recipes last evening and without reading the recipe properly ended up having to make it 4 times. If anybody would like some delicious orange cake let me know. Now if you would like some orange upside down cake you have to wait for that.
Monday, February 4, 2013
Instead of using salt and pepper I use a seasoning that I make myself. It's easy and give an pick up to all of my dishes.
1 cup kosher salt
1/4 cup ground pepper
1/4 cup granulated garlic
1/8 cup herbes de provence
Store in a air tight container.
Tuesday, January 22, 2013
Heat oil in a skillet and add mushroom and onion mixture and garlic.
Add thyme and sauté. When tender add stock and truffle oil.
Friday, January 18, 2013
§ 2 green peppers
§ 1 or 2 cans of tomatoes (diced or whole)
§ 3 carrots
§ 1 container (10 oz. or so) mushrooms
§ 1 bunch of celery
§ half a head of cabbage
§ 1 package spice only soup mix (In the US, Liptons is a good choice)
§ 1 or 2 cubes of bouillon (optional)
§ 1 48oz can Low Sodium V8 juice (optional)
§ Season to taste with pepper, parsley, curry, garlic powder, etc. (Little to NO SALT!)
Cut green pepper stem end off, then cut pepper in half to take out the seeds and membrane. Cut the green pepper into bite size pieces and add to pot.
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, mushrooms, and celery, cut into bite size pieces and toss them in. Add tomatoes now, too.
If you would like a spicy soup, add a small amount of curry or cayenne pepper now.
Remember: This diet should only be followed for 7 days at a time, with at least two weeks in between.
Monday, January 14, 2013
Here is a link to the menu I will be teaching. I love to share my enthusiasm of cooking with other people. One of my favorite things about teaching is seeing that ah ha moment in a students eyes when they realize "this can be easy, this does not need to be so hard, what have I been so afraid of". When I see that moment, and it happens almost every class, I get chills up my spine. I am sharing will you today the meat ball recipe that I will be demonstrating for the class.
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (3 to 4 slices, no crust)
1/4 cup panko bread crumbs
¾ cup milk
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Preheat oven to 375°
I always double the recipe, and freeze what I do not use.
Tuesday, January 8, 2013
Monday, January 7, 2013
I used a rolling pin over the top of the cutter, my hand was beginning to hurt. I also stacked two tortillas for speedier results.