• Easy Potato Dough Rolls
• Cooking with Amy's Holiday Gift Guide
• Christmas @ Epicurious
• Pad Thai Recipe
  

Heidi at 101 Cookbooks has just posted her Holiday Gift Guide. Looks good.

• 1 pt Chocolate ice cream, soft
• 1 Oreo pie crust
• 2 pt Coffee ice cream, soft
• 1/2 c Heavy cream, whipped
• 1/4 c Chopped walnuts
• 1/2 c Chocolate fudge topping

Evenly spread chocolate ice cream into crust. Scoop coffee ice cream into balls; arrange over chocolate layer. Freeze 4 hours or until firm. To serve, top with whipped cream, walnuts and fudge topping.

• 1 c Butter
• 2 1/4 c Peanut Butter
• 2 c Sugar
• 2 1/4 c Packed Brown Sugar
• 6 Eggs
• 1 1/2 t Light Corn Syrup
• 1 1/2 t Vanilla
• 3 t Baking Soda
• 9 c Uncooked Oatmeal
• 2 c Chocolate Chips
• 2 c M&M's

Cream butter, peanut butter add sugars and beat until mixed. Add eggs and beat until creamy. Add corn syrup, baking soda and vanilla and beat until mixed. Stir in oatmeal and add M&M's. Bake on ungreased cookie sheets at 350 for 10-12 minutes.

• 2 c Golden raisins
• 2 c Currants
• 2 c Dried apricot halves
• 2 c Dried figs, halved
• 1 c Pitted prunes
• 1 c Pitted dates
• 4 c Walnuts, in large pieces
• 2 c Pecans, in large pieces
• 3 Oranges, Grated zest only
• 3 Lemons, Grated zest only
• 1/2 c Candied ginger, chopped
• 2 ts Cinnamon
• 1 ts Ground allspice
• 1 ts Mace
• 1/2 ts Cloves
• 1 c Molasses
• 2 c Brandy (or substitute apple juice or water)
• 1/2 c Orange liqueur (or orange juice)
• 4 c All-purpose flour
• 1 tb Baking powder
• 1 ts Baking soda
• 1 1/2 ts Salt
• 1 lb Butter
• 3 c Dark brown sugar
• 8 Eggs
• 1 tb Vanilla extract

The day before combine all dried fruits, nuts and zest in a mixing bowl. Add the candied ginger and the spices and toss well to mix. Add molasses and liquids and mix well. Cover and let stand overnight at room temperature. When ready to bake, preheat oven to 275F. Grease 4 (9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease the paper. Coat lightly with flour. Sprinkle 1 cup flour over fruit mixture and stir it. Combine the remaining 3 cups of flour with baking powder, baking soda and salt and sift them together on a sheet of waxed paper. Cream the butter, add the brown sugar and beat well. Add eggs, 2 at a time, beating well after each addition. Add the vanilla. Add all dry ingredients and beat until batter is blended and smooth. Pour batter over fruit, mix well until everything is coated with batter. Divide batter among loaf pans, filling to 1/2 inch below top. Bake for 2 hours. Don't worry if they crack on top. Cakes are done when a straw inserted in the center comes out clean.

Makes 4 Cakes

• Carrot fries and chipolte orange dipping sauce
• Thai Spiced Pumpkin Soup
• Slow cooker tortilla chicken soup
• Thanksgiving Turkey Leftover recipes

Epicurious has a pocket guide on how to cut the poison in your diet.

Jones Soda Co., looking for a marketing advantage, is making the switch to pure cane sugar from high fructose corn syrup as a soda sweetener.

"It's better for you, it's better-tasting and, overall, it's better for the environment," Peter van Stolk, the company's chief executive officer, said Tuesday.

Seattle-based Jones, which makes root beer, cream soda and quirky drinks with flavors such as turkey and gravy, will sell 12-ounce canned sodas with pure cane sugar after Jan. 1. All of the company's products will make the switch by mid-2007, van Stolk said.

Technorati Tags : Jones+Soda, sugar+cane

Ingredients

• 1 to 1 1/2 lbs. (approx. 3 cups) of white-skinned potatoes
• 1/4 cup cooking oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup flour
• approx. 1 cup flour, plus extra for rolling

Minimum-required Tools

• large pot for cooking potatoes
• measuring cup and spoons
• mixing bowl and spoon
• single- or double-cut rolling pin and cloth cover
• dish towels or other linens to cool the lefse between
• lefse grill or electric griddle

Directions

1. Peel potatoes, remove any eyes, cut into evenly sized pieces. Cook in water until tender. Drain well. Rice or mash until lump free. Measure 3 cups of potatoes. Stir in oil, sugar, and salt. Leave uncovered until cool. Chill thoroughly.
2. Just before frying, stir in one cup flour; if added too soon, potato lefse dough will be spongy and too hard to roll. Using a small amount of dough (1/4 cup makes 1 large lefse), roll it onto a pastry cloth or board using a cloth-covered rolling pin. Flour the pastry cloth or board and covered rolling pin well.
3. Fry on an ungreased griddle heated to 500°F until small bumps appear and it has light brown spots. If using an electric frying pan, use the highest setting. Turn the lefse. When second side is lightly browned, place between folds of a towel to cool. When cooled, wrap the Norwegian lefse tightly and store in a refrigerator (or freezer, if it is to be kept a long time).

Makes 15 rounds of 10" Norwegian lefse.

Meg is making the case against changing copyright laws to help chefs.

I don't even know where to begin. The idea that a change to copyright law would spur chefs to new levels of creativity seems spurious to me. The lack of money to be made from soup is not due to a dearth of soup innovations. It's due to the cut-throat margins of the restaurant business. Do we really need to get lawyers involved in what we eat? What restaurateur needs a line item for recipe licensing fees in his already tight budget?

The current copyright law is excessive and if anything, stifles, rather than promotes, innovation. (Current law grants copyright to an author for the term of her life plus seventy years. If I were to live to 100, what you're reading right now wouldn't enter the public domain until 2142!) You can look all around the creative world, from Disney to the recent troubles with the civil rights documentary Eyes on the Prize, for examples of how copyright has been perverted from the original intent to offer a limited set of protections to "promote the progress of science and useful arts."

So why would we want to bring that burden into the world of cuisine? Heck, the idea of copyrighting a recipe assumes one can actually create an original recipe! But aren't all recipes derivative works? How can I possibly come up with a unique cookie recipe that isn't based on more than a hundred years of cookie recipes using flour, eggs, a leavening agent, a fat, and a sweetener?

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

• How do you cook a turkey?
• How to prepare Thanksgiving Day dinner
• How to avoid a Thanksgiving Day disaster
• Thanksgiving 101
• How to make gravy without lumps
• How to grill up your Thanksgiving turkey
• Amazing barbecued or roasted turkey recipe
• Hearty turkey chili recipe
• Homestyle turkey soup recipe
• Smoked beer can turkey recipe
• New ideas for a classic Thanksgiving
• Beer can turkey recipe
• Dark chocolate and pumpkin cheesecake recipe
• Alternatives to pumpkin pie
• Easy pumpkin pie recipe
• Cider glazed turkey recipe
• Food Network's Thanksgiving Central
• Celebrate Thanksgiving with Epicurious

Technorati Tags : turkey, thanksgiving, Canada, recipes, pumpkin

• 1 pk Fast-rising dry yeast
• 3 c All-purpose white flour, (bread or high-glute is not right for, this recipe)
• 1 c Hot water (120F-to-130F)
• 1/2 ts Salt
• 1/2 c Mozzarella or other melting cheese thinly sliced
• 1 c Tomato sauce, -=OR= 1 1/2 lb -Fresh tomatoes, seeded, drained and roughly chopped
• 2 Garlic cloves (optional), peeled and minced
• 1/2 ts Dried oregano, -=OR= 6 -Fresh basil leaves, shredded
• Freshly ground black pepper
• 2 tb Olive oil

Believe it or not, this pizza is ready in half an hour. PREHEAT OVEN TO 500F. (Mixing and kneading: 1 1/2 minutes.) Place the yeast and 1 cup of the flour in the bowl of a food processor and pulse once using the metal knife or the plastic dough blade. With the machine running, pour in the hot water (make certain it's hot when you use it). As soon as it's in, turn the machine off; add the salt and remaining 2 cups of flour. Next, pulse until the dough begins to hold together; then let the machine run continously until a ball of dough forms. (Assembly: 5 minutes.)

Lightly oil the pan with vegetable oil and dust with coarsely ground yellow cornmeal. Press the dough out into an 8-inch circle with your fingertips and then roll or stretch it out into a 15-or-18-inch pizza shell. Fit the shell onto prepared pan. Sprinkle desired toppings over dough, and finish with a drizzling of olive oil. Bake 15 minutes or until the crust is golden and the topping is bubbly. For a well-done crust bake 5 minutes longer. Makes 1 Pizza.

Technorati Tags : pizza, italian, recipe

An amazing soup recipe over at Apartment Therapy.

Technorati Tags : zucchini, soup, recipe, curry

Frank Bruni of the New York Times answers why he writes zero star restaurant reviews.

I do generally believe that zero-star reviews — some of which dub a restaurant “satisfactory,” as in the case of Freemans or Koi or Indochine or Mercer Kitchen, and others of which dub a restaurant “poor,” as in the case of Ninja — should be somewhat rare. There’s not always sense in drawing attention to something that you’re then suggesting people should avoid.

But the definition of one star as “good” would quickly lose any meaning if the review space didn’t occasionally present examples, and reviews, of restaurants that fall below that mark. That argues for zero-star reviews from time to time.

Moreover, the size and frequency of crowds at Freemans, which is still filling up even after its expansion, suggest that every week, curious people who’ve never been there are showing up, ready to spend what may be hard-earned money.

The restaurant is clearly already on their radar: I’m not introducing it to them only to tell them to beware. I’m discussing the cons and pros — in my view, based on my experiences — of a restaurant they may well be thinking about visiting.

Technorati Tags : Frank+Bruni, restaurant

Heidi at 101 Cookbooks has posted the best pizza dough ever. Today she posted a white whole wheat pizza dough recipe.

Technorati Tags : pizza, dough, recipe

• 2 c Drained, flaked, water-packd tuna
• 2 c Low-fat cottage cheese
• 3/4 c Sour cream
• 1/4 c Diced red onion
• 1/4 c Canned, diced green chiles
• 2 tb Salsa
• 3 c Cooked, drained noodles
• 12 Saltine crackers, crumbled
• 12 Dry roasted, unsalted cashew nuts, chopped

1. Preheat oven to 350 degrees F.
2. In large bowl, combine tuna, cottage cheese, sour cream, red onion, chiles, salsa and noodles.
3. Turn into 2-quart casserole dish coated with non-stick spray.
4. Combine crackers and cashews and sprinkle over top.
5. Bake uncovered 30 minutes. NOTE: The amount of vegetable in this recipe works out to one tablespoon per person, therefore you don't need to use a vegie card for such a small amount. If you wanted to bring it up to 1 vegie card, you could serve this with 1/3 cup of steamed vegetables per person.

Technorati Tags : tex-mex, casserole, tuna, recipe

• 32 oz Jar spaghetti sauce
• 9 Lasagna noodles, UNCOOKED
• 12 oz Dry curd cottage cheese
• 1 Egg
• 8 oz Cheese, Mozzarella; shredded
• 1/4 Cheese, parmesan, grated
• 1 lb Beef, ground, or turkey
• 1 tb -Italian spices to taste

1. Preheat oven to 350 degrees
2. Brown ground beef and drain
3. Mix together ground beef and spaghetti sauce (add spices}
4. In Medium bowl, mix cottage cheese, mozzarella cheese and egg until well blended.
5. Spread 1/4 sauce on bottom of pan (approximately 7 x 11 x 3)
6. Place one noodle layer 3 across bottom of pan
7. Place 1/2 cottage cheese mixture on top of noodle, then layer 1/3 of sauce then the second layer of noodle.
8. Repeat, ending with top layer of noodle, and then top with sauce.
9. Sprinkle with parmesan cheese.
10. Cover tightly with foil
11. Cook 1 hour covered. Uncover and cook 15 min more
12. Let cool 10 minutes before cutting into serving pieces.

MICROWAVE VERSION USE 8 X 8 glass dish. follow above directions except cover loosely with wax paper. Microwave on high 18 min, turn dish and continue another 18 min. Let stand 5 min before serving. (Test for doneness - zap longer if necessary )

Technorati Tags : lasagna, pasta, recipe

• 2 lb Ground Beef
• 1 1/2 ts Ground Cumin
• 1 tb Chili Powder
• 1 cn (16 Oz) Tomatoes, chopped
• 2 c Small Curd Cottage Cheese
• 1 Egg
• 2 c Lettuce, shredded
• 10 Corn Tortillas
• 1/4 ts Garlic Powder
• 1/4 ts Red Pepper
• 1/2 ts Black Pepper
• 1/2 c Cheddar Cheese, grated
• 1/2 c Tomatoes, chopped
• 1/4 c Black Olives, sliced
• 3 Green Onions, chopped

Brown ground beef and drain. Add cumin, chili powder, garlic powder, red pepper, pepper, and tomatoes. Heat through. Cover bottom and sides of 9 x 13 inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over beef mixture. Combine cottage cheese, cheddar, and egg. Pour over tortillas. Bake at 350 degrees F for 30 minutes. remove from oven and sprinkle with lettuce, tomatoes, green onion, and olives in diagonal rows over the top.

Technorati Tags : mexican, lasagna, pasta, recipe

• 1 1/2 lb Turnips, peeled and thinly sliced
• 2 ts Butter
• 1 Onion, thinly sliced
• 2/3 c Chopped celery
• 2 ts Flour
• 1 c Milk
• 1/2 c Grated sharp cheese salt and pepper to taste
• 3 ts Bread crumbs

Cook turnips in boiling, salted water to cover until just tender. Drain, Saute in butter the onion, green pepper, and celery until tender. Sprinkle with flour and cook 1 minutes. Add milk and stir until thickened. Stir in cheese, salt and pepper. Combine cheese sauce with turnips, place in baking dish and top with crumbs. Brown under broiler. May be prepared ahead and placed under broiler just before serving.

Technorati Tags : turnip, recipe, casserole

• 1 lb Hamburger
• 1 Envelope taco seasoning mix
• 1 cn Tomato sauce
• 1 1/2 c Water
• 1 c Grated cheese (more if you, want it)
• Bag baked tortilla chips

Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water. Bring to a boil, reduce heat, and simmer uncovered 15 min. Add tortilla chips; mix, being careful not to break the chips. Pour into a 2-inch-deep by 8 inch round or square baking dish. Bake in 400 oven 10-15 minutes. Top with cheese.

Technorati Tags : Mexican, taco, beef, casserole, recipe

The other day Jordon was commenting how much he missed his recipe from his youth. Here it is.

• 1 c Frozen peas
• 1 cn Condensed cream of celery soup
• 1/2 c Milk
• 1/2 c (2 oz) shredded Swiss cheese
• 1 cn (6 1/2 oz) tuna, drained and flaked
• 2 c Cooked corkscrew or other Macaroni (1 Cup uncooked)
• 2 Hard boiled eggs, chopped
• 1/2 c Crumbled potato chips

Place peas in small microwave-safe bowl. Cover with vented plastic wrap; Microwave on HIGH 1-2 minutes or until tender. Drain and set aside.

In 1 1/2 quart microwave-safe casserole, stir soup and milk until smooth. Stir in cheese. Fold tuna, macaroni, eggs and peas into soup mixture. Cover with lid; microwave on HIGH 5-7 minutes or until hot and bubbling, stirring once during cooking. Let stand, covered, 5 minutes.

Sprinkle potato chips over casserole.

NOTE: Cream of Chicken or Cream of Mushroom can be substituted for the Cream of Celery Soup

Technorati Tags : casserole, tuna, recipe, seafood

Not always. 

Gonzalez's workplace looks like any number of packing sheds in California's fruit and vegetable industry, where the state that grows half the country's produce has for decades relied on a low-paid immigrant workforce to tend and harvest its crops. But this is no ordinary plant--Gonzalez's employer is a leader in the organic food business, an industry that prides itself on a gentler approach to the land and the people who work it. Her experience illustrates just how far the organic food movement has yet to go to fulfill its promise of a more socially just food system.

Technorati Tags : organic+food, ethics

So how healthy is your Starbucks coffee? A Starbucks venti Caffe Mocha has 490 calories or the same as a McDonald's Quarter Pounder with Cheese

A 24-ounce Java Chip Frappuccino with whipped cream has 650 calories, not to mention almost an entire day’s allowance of saturated fat.

Technorati Tags : Starbucks, coffee, sugar, McDonalds, health, food

Cookbook 411 has some wonderful bacon and egg tarts.

Technorati Tags : eggs, bacon, recipe

• 1 cup milk
• 1/2 cup Nestle's Quik
• 4 cups vanilla ice cream, softened

Blend milk and Nestle's Quik for 10 seconds on high speed of blender. Pulse in the ice cream until barely mixed. Mixture should be very thick. Freeze for at least an hour before serving.

Technorati Tags : Wendy's, frosty, recipe

Note: Just a reminder, you add the lettuce & croutons to the dressing, not the other way round. Toss the salad until everything is coated with the dressing then serve in individual bowls.

Ingredients

• 3 anchovies
• 1 teaspoon chopped garlic
• 2 teaspoons red wine vinegar
• 2 teaspoons Dijon mustard
• 3 tablespoons olive oil
• 1 coddled egg yolk
• 5 dashes Worcestershire sauce
• 1/2 squeezed lemon
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup parmesan cheese

1. Using a medium size wooden salad bowl, mash and spread the anchovies and the garlic with a fork and rub the inside of the bowl with it. Adding the vinegar and mustard, blend thoroughly.
2. Using the fork, add the olive oil and the coddled (meaning to cook in simmering water for 1 minute) egg yolk. Mix together and add the Worcestershire, lemon, pepper and parmesan cheese.

• 2 tablespoons butter
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced leeks
• 1/4 teaspoon chopped garlic
• 2 tablespoons flour
• 1 quart milk
• 1 cup clams in juice
• 1 cup diced potatoes
• 1 tablespoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon dry thyme
• 1/2 cup heavy cream

1. In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes, mixing often.
2. Remove from heat and add flour, mixing well.
3. Add milk and whisk vigorously.
4. Drain clams and add juice to soup.
5. Slowly bring to a boil, mixing often. Reduce heat to a simmer.
6. Add potatoes and seasonings; simmer 10 minutes.
7. Add clams and simmer 5-8 minutes.
8. Finish with heavy cream. Serve.

Dry Rub Mix:

• ground cumin
• paprika
• garlic powder
• onion powder
• chili powder
• kosher salt
• cayenne pepper
• black pepper
• white pepper
• brown sugar

1. In a large bowl, combine 1/4 cup each of cumin, paprika, garlic powder, onion powder, chili powder, salt and ground pepper. Add 1/2 cup dark brown sugar.
2. Mix all ingredients together well.
3. Pour into a clean dry mason jar and store tightly sealed until ready to use.

To Use:

1. Pour out the amount required.
2. Rub and press the mix over the meat. Wrap meat in foil and store in refrigerator overnight.
3. This rub is great as-is for Pork. For Chicken or Beef you may add 1 tsp. crushed red pepper for an extra kick.

Technorati Tags : recipe, barbecue, bbq, dry+rub

• 3/4 c Vegetable oil
• 1 1/2 c All-purpose flour
• 2/3 c Sugar
• 1/3 c Unsweetened cocoa
• 1 lg Egg
• 2 tb Water if dough is dry
• 1 ts Baking powder
• 1/4 c Chopped walnuts
• 1/2 ts Baking soda
• 1/2 c Semisweet chocolate chips

1. Beat together the oil, sugar, and egg. Add the rest of the ingredients and stir to blend well. Let stand for 10 minutes. Drop by spoonfuls, about 1 inch apart, onto a lightly oiled baking sheet. Bake for about 8 minutes at about 375 F.

One cookie - 106 calories, 1 starch/bread, 1 fat exchange 2 g protein, 18 g carbohydrate, 6 g fat, 124 mg sodium

Technorati Tags : diabetic, diabetes, recipe, chocolate, cookie

The Fresh Loaf has a great post on making your own bagels.

Here is a recipe for making bagels in a bread machine.

• 3/4 cup water -- + 2 tbsp
• 1 teaspoon lemon juice
• 3/4 teaspoon salt
• 1 1/2 tablespoons sugar
• 2 1/2 cups bread flour
• 1 3/4 teaspoons active dry yeast

Glaze:

• 1 whole egg -- beaten

1. Place ingredients in bread machine, use dough setting, when setting completed remove dough from pan (if not using a bread machine, knead dough for ~5 minutes and let rise in warm place).
2. Place dough on lightly floured surface. Punch and knead for 5-10 minutes until smooth. Cut into 5 equal pieces. Fromeach piece form a ball and make a hole in each using your thumbs. Stretch until smooth and hole is about 1 inch.  Place bagels on greased baking sheet and let rise covered for 10 minutes.  Heat oven to 400F, boil 6 cupos of water in a large saucepan or skilltet. Cook bagels 2 at the time for 3 minutes turining once. Place bagels on greased sheet. Brush with beaten egg and sprinkle with favorite toppings. Bake at 400F for 20-25 minutes until deep golden brown. Cool on a wire rack.

Technorati Tags : bagels, recipe

Crust

• 2 c Crushed Snackwells brand Fat Free Cinnamon Snacks (about 1 1/2 boxes)
• 3 tb Sugar
• 3 to 4 Tb Liquid Butter Buds*

Filling

• 8 oz Philadelphia Brand Fat Free Cream Cheese
• 1/2 c Sugar
• 1/2 c Egg Beaters
• 1 t Lemon juice
• 1 t Vanilla
• 3 tb Flour

Topping

• 1 cn 21 oz cherry pie filling
• 2 c Dream Whip
• 2 tb Grape Nuts cereal

* Butter Buds come in a powder form for sprinkling on corn etc. and they come in foil packs you mix with 4 oz of water to make an excellent Butter Substitute that's FAT FREE.

1. Combine the crust ingredients and press into bottom of 9 X 13 inch casserole dish that has been sprayed with NONFAT cooking spray. Beat all the filling ingredients together until smooth. Pour into the prepared baking dish. Bake at 350 degrees F. for 20-30 minutes. Cool.Spread Cherry Pie filling over top. Top with Dream Whip and sprinkle grape nuts on top.

Technorati Tags : cherry, cheesecake, dessert, recipe

Chocolate cookie crust:

• 1 c  Pecan pieces
• 6    Deep dark chocolate fudge cookies/ (recipe follows)
• 1 ts Unslated butter; melted

Chocolate cheesecake:

• 8 oz Semisweet chocolate
• Broken in 1/2-oz pieces
• 1/4 c  Brewed coffee; full strength
• 3/4 lb Cream cheese; softened
• 3/4 c  Granulated sugar
• 1/2 ts Salt
• 3 Eggs
• 1 ts Vanilla

Pumpkin cheesecake:

• 2 ts Unsalted butter; melted
• 1 lb Cream cheese
• 3/4    Granulated sugar
• 2 tb All-purpose flour
• 1/2 ts Salt
• 3    Eggs
• 1 ts Vanilla
• 1 c  Pumpkin puree
• 1/4 ts Ground cinnamon
• 1/4 ts Ground allspice
• 1/8 ts Ground cloves
• Semisweet chocolate ganache
• 1 c  Heavy cream
• 2 tb Unslated butter
• 2 tb Granulated sugar
• 12 oz Semisweet chocolate :: Broken into 1/2-oz pieces

Preheat oven to 325F. Toast the pecan pieces on a baking sheet in pre-heated oven for 6 to 8 minutes.  Remove form the oven and allow to cool to room temperature. Lower oven temperature to 300 F.  In a food processor fitted with metal blade, chop the cookies and the pecans until they are crumbs (yield about 2 cups of crumbs), about 20 to 30 seconds.  Set aside.

Coat the bottom of a 9"x3" springform pan with 1 tsp. melted butter.  Use hands to press 1 cup of crumbs to a uniform level and thickness on the butter bottom of pan. Set aside.

To prepare the chocolate cheesecake, heat 1 inch of water in the bottom half of a double boiler over medium-high heat.  Place the semisweet chocolate and coffee in the top half of the double boiler.  Tightly coverthe top with film wrap and allow to heat for 6 to 8 minutes.

Remove from heat and stir until smooth.

Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp. salt in a bowl of an electric mixer fitted with a paddle.  Beat on low for 1 minute and on medium for 2 minutes.  Scrape down bowl.  Add 3 eggs, oneat a time, beating on high for 20 seconds and  scraping down the bowl after each addition.  Then beat mixture for 1 minute more on high.  Add 1 tsp. vanilla and beat on medium for 15 seconds.  Add the melted chocolate mixture and beat on medium for 30 seconds.  Remove bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined.  Pour cheesecake mixture into the prepared springform pan, spreading evenly.  Keep at room temperature while preparing pumpkin cheesecake batter.

To prepare pumpkin cheesecake, coat the inside of a 9"x1 1/2" cake pan with 1 tsp. butter.  Line the pan with an 8-inch square of parchment paper.  Coat the parchment paper with the remaining teaspoon of butter. Set aside until needed.

Place 1 pound of softened cream cheese, 3/4 cup sugar, the flour, and 1/2 tsp. salt in the bowl of electric mixer fitted with a paddle.  Beat on low for 1 minute and on medium for 2 minutes.  Scrape down sides of bowl,then beat on medium for 2 more minutes and on high for 3 minutes.

Scrape down bowl.  Add 3 eggs, one at a  time, beating on high for 20 seconds and scraping down bowl after each addition.  Add 1 tsp. vanilla and beat onmedium for 15 seconds, then beat on high for 2 more minutes.  Add the pumpkin puree, cinnamon, allspice, and cloves, then beat on medium for 30 seconds.  Remove the bowl from the mixer. Use a rubber spatula to finishmixing the batter until it is smooth and thoroughly combined.  Pour the pumpkin cheesecake mixture into the prepared cake pan, spreading evenly.

Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on the bottom rack of the 300 F oven (the bottom rack should be at least 3 inches below the center rack).  Place both cheesecakes on the center rack of the oven and bake for 1 hour and 10 minutes, until the internal temperature of the cheesecake fillings reaches 170 degrees F.  Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes.  Remove form the oven and cool at room temperature for 20 minutes.

Refrigerate the chocolate cheesecake for 1hour, but keep pumpkin cheesecake at room temperature (do not remove either cake from pan.  To prepare the ganache, heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat.  When hot, stir to dissolve sugar.  Bring the mixture to a boil.  Place the chocolate in a stainless steel bowl.  Pour the boiling cream over the chocolate and allow to stand for 5 minutes.  Stir until smooth.  Allow to cool to room temperature.

Pour 1 cup of the semi-sweet chocolate ganache over the top of the chilled chocolate cheesecake.  Spread evenly over the top of the cake.  Invert the pumpkin cheesecake onto the layer of ganache.  Gently press down on the cake to set in place.  Wrap the entire springform pan with film wrap and refrigerate for 3 hours.

The cheesecake can now be released from the springform.  Remove film wrap and wrap a damp, hot towel around the sides of the pan (the towel should be large enough to completely wrap around and cove the sides of the pan) and hold around the pan form 1 minute.  Carefully release and remove the springform pan.  Using a cake spatula, smooth the sides of the cake with 2 to 3 Tbsps. of the ganache.  Spread the remaining ganache evenlyacross the top of the cake.  press remaining cookie/pecan crumbs into the sides of the cake, coating evenly.  Refrigerate for at least 30 minutes before cutting and serving.  Heat the blade of the serrated slicer under hot water before cutting and run it under hot water after making each slice.  (In the notes section of the recipe called The Chef's Touch, Marcel suggests the following:  For an extra special touch, decorate the top of the uncut cake with sour cream and brown sugar: whisk together in a stainless steel bowl 3/4 cup sour cream and 1 Tbsps. light brown sugar.  Pour the mixture onto the center area of the cake.  Using a spatula, spread the sour cream to within 2 inches of the outside edge of the top of the cake.  Now for the final touch, evenly space 12 pecan halves 1/2 inch from the outer edge of the top.  refrigerate for an hour before cutting and serving.)  This is complicated and time-intensive, but it is really and truly worth the work and can easily be done a little at a time over a few days. 

Technorati Tags : chocolate, cheesecake, pumpkin, recipe, pie, recipe

• Vanilla cookie crust
• 5 Squares semisweet chocolate
• 3 pk (8-oz each) cream cheese -- softened
• 3/4 c Sugar
• 3 Whole smilin' eggs
• 1 t Vanilla
• 1 c Dairy sour cream

1. Prepare Vanilla Cookie Crust: press mixture evenly onto bottom and 2 inches up side of a buttered 9-inch springform pan.
   Melt chocolate over hot, not boiling, water; cool.
   Preheat oven to very slow (275~).
2. Beat cream cheese, sugar, eggs and vanilla in a large bowl with electric mixer until smooth. Stir in cooled melted chocolate and sour cream until blended. Pour into prepared pan.
3. Bake in preheated very slow oven (275~) for 1 hour and 45 minutes. Turn off heat; let cake cool in oven with door ajar. Remove from oven to wire rack; cool to room temperature; refrigerate.
4. Garnish with whipped cream and chocolate curls, if you wish.

Technorati Tags : cheesecake, chocolate, recipe, dessert

Frank Bruni discusses what restaurants should do when you are left waiting...

A bit of a wait for groups that come in toward the end of the night is sometimes par for the course.

But an apology should also be par for the course. And if the wait is more than 20 minutes, why not offer to compensate the people kept waiting with a round of drinks?

We wandered through the casino that abuts the restaurant for a bit. We had a drink at a nearby bar. Several of my companions went back to check on our table: still not ready. Still no firm prediction of when it would be. Still no offer of drinks or anything like that.

And my companions said that only when they needled and pressed the host about why the wait was so long did he mumble an apology, as a sort of afterthought.

We went back again a half hour later — it was now about an hour past our reservation time. There was still a crowd hovering in front of the host, whose communications with people were clipped, grudging. He had the tense, angry manner of someone who had decided that he was the aggrieved party. To person after person, he veritably barked out the options — hang out in the bar, go away for a while — without a smile, a sigh or any indication that he regretted what they were being asked to endure.

There’s no way to sugarcoat entirely an hour-long wait. But the inconvenience can be sweetened considerably with seemingly genuine expressions of regret.

Technorati Tags : Frank+Bruni, dining, restaurants

I'm going to go out on a limb and say these are the best pancakes I've ever made. The pancakes are fluffy and golden and light, and the blueberry syrup is delicious, fragrant and beautiful without being overly sweet.

• 3 cups sliced onion
• 4 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 pound lean ground beef
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon coarse ground pepper
• 2 cloves garlic, minced
• 3/4 cup shredded Swiss cheese (3 oz.)
• 4 3/4-inch-thick diagonally cut French bread slices
• 1 tablespoon olive oil

1. In a large skillet cook onion in the 4 teaspoons hot oil over medium heat about 10 minutes or until golden brown; stir occasionally. Stir in salt and 1/4 teaspoon pepper. Cover; keep warm.
2. Meanwhile, in a large bowl combine beef, Worcestershire sauce, the 1/2 teaspoon pepper, and the garlic. Divide into eight equal portions. Shape each portion into a 4-inch diameter patty. Place one-fourth of the cheese on each of four of the patties. Top with remaining patties, pressing down lightly and sealing edges well. Grill patties directly over medium coals for 14 to 18 minutes or until done (160 degree F), turning once halfway through grilling. (Or, place patties on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 14 to 18 minutes or until done, turning once halfway through broiling.)
3. Brush bread slices lightly with the 1 tablespoon olive oil. Add bread slices to grill rack or broiler pan the last 2 to 3 minutes of cooking time or until toasted, turning once. To serve, place patty on a toasted French bread slice; top with onion mixture. Makes 4 sandwiches.

• 1/4 cup chopped onion
• 1 teaspoon cooking oil
• 1/2 cup drained, flaked, cooked crabmeat
• 2 tablespoons mayonnaise or salad dressing
• 1 Anaheim chili pepper, roasted, peeled, and chopped
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 2 7 or 8-inch flour tortillas
• 2 teaspoons butter or margarine
• Pineapple Salsa (see recipe below)

1. Cook onion in oil in a small saucepan for 3 minutes. Remove from heat; stir in crabmeat, mayonnaise or salad dressing, chili pepper, and cheese. Spread half of the filling on half of one tortilla. Fold the tortilla in half; set aside. Repeat with remaining filling and tortilla.
2. Melt butter or margarine in a large skillet over medium heat. Add the tortillas and cook, uncovered, for 2 to 3 minutes, turning once, or till golden brown on both sides. To serve, cut each quesadilla into four pieces. Serve with Pineapple Salsa. Makes 6 servings.
3. Pineapple Salsa: Stir together 1 cup chopped fresh pineapple, 2 tablespoons finely chopped red sweet pepper, 2 tablespoons snipped cilantro, 1 tablespoon chopped green onion, 2 to 4 teaspoons sambal or Chinese chili sauce, and 1 teaspoon brown sugar. Makes about 1 cup.

Technorati Tags : crab, seafood, quesadillas, fruit, pinapple, salsa, recipe

• 6 medium potatoes, such as russet (2 pounds)
• Cooking oil, shortening, butter, or margarine
• 1/4 cup butter or margarine, melted
• 1/4 teaspoon seasoned salt
• Ground red pepper
• 4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
• Toppers, such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro

Directions

1. Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.
2. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.
3. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. Makes 24 servings.

To Make Ahead: Bake, scoop, and season the potatoes. Place in a covered container and refrigerate up to 2 days.

• 2 8-ounce packages of cream cheese
• 2 cups of shredded smoked cheese (cheddar, Swiss, or Gouda)
• 1/2 cup margarine or butter
• 2 tablespoons milk
• 2 teaspoons steak sauce
• 1 cup finely chopped pecans or walnuts, toasted
• Assorted crackers

1. Combine cheeses and margarine or butter in a medium mixing bowl; bring to room temperature. Add milk and steak sauce; beat until fluffy. Cover and chill for 4 to 24 hours.
2. Shape mixture into a ball. Roll in nuts. To travel to a picnic or pot-luck, cover and transport in an insulated cooler with ice packs. Serve with crackers.

Makes 3-1/2 cups

Source: An old folder of Cooper family recipes that I got from my mother-in-law.

From Over the Open Fire

• 11 ounces (about 3/4 pound) ground pork
• About 20 large raw shrimp, finely chopped
• 4 tablespoons chopped water chestnuts
• 6 tablespoons finely chopped scallions
• 2 garlic cloves, finely chopped
• 1 red chili, finely chopped
• 2 tablespoons chicken stock
• 1 tablespoon light soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon golden superfined sugar
• 1/2 tablespoon cornstarch
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon chili powder
• Salt

1. Combine all the ingredients in a large bowl. Beat well for about 1 minute -- you'll notice that the mixture becomes fi rmer. Divide the mixture into 4 to 6 portions (as desired) and with slightly wet hands shape each into a patty. Place on a baking sheet, cover and refrigerate for up to 8 hours. Remove the burgers from the refrigerator about 30 minutes before cooking to bring them back to room temperature.
2. Cook on the barbecue (grill) over medium heat for 6 to 7 minutes each side for small burgers, 8 to 10 minutes each side for larger ones, turning occasionally, until tender and golden brown. vAlternatively, heat a skillet on the grill and fry them over medium heat.
3. Makes four to six servings

Technorati Tags : pork, burgers, shrimp, seafood, recipe, barbecue, grill

Makes 1 1/2 cups (375 mL)

Ingredients

• 4 ounces (115 g) crumbled blue cheese
• 1 cup (250 mL) sour cream
• 1/4 cup (50 mL) mayonnaise
• 1 tablespoon (15 mL) red wine vinegar
• 1 teaspoon (5 mL) minced garlic
• Sea salt and freshly ground black pepper

1. Mash cheese to a paste. Stir in sour cream, mayonnaise, vinegar and garlic. Season to taste with salt, pepper.
2. Cover and refrigerate. This tastes best if allowed to sit overnight to blend the flavours.

• 1/2 cup (125 mL) water
• One 354-mL bottle Frank's Red Hot Original Cayenne Pepper Sauce
• 21/2 pounds (1.2 kg) split chicken wings, wing tips removed (about 15 whole wings)
• Celery sticks
• Blue Cheese Dressing

1. In a non-stick frying pan or pot large enough to hold the wings in a single layer (at least 11 inches/28-cm diameter and 2 inches/5-cm deep), combine water and 3/4 cup (175 mL) hot sauce. Bring to a boil over high heat and add the wings. (Note: If lacking a large enough pan, divide the water, hot sauce and wings between 2 smaller pans.)
2. Simmer wings 5 to 7 minutes, then turn them over and cook 5 to 7 minutes longer. The important thing is to regulate the heat so there is enough liquid to cook the wings through without evaporating. At the end, if there is still liquid in the pan, lower heat and continue to cook the wings, shaking the pan frequently until the wings are covered with a glaze.
3. Preheat oven broiler to high. Transfer the wings to a foil-lined baking sheet or pan that has been sprayed with non-stick spray. (Non-stick aluminum foil works well.) Broil 4 to 6 inches (10 to 15 cm) away from the heat until the wings are crispy and brown. Turn over and crisp the other side. Transfer to a bowl and toss with 4 more tablespoons (65 mL) hot sauce. Serve with the celery sticks and blue cheese dressing.

1. Get to know your backyard's ecology. As an example, Dervaes points out a patch in his yard that doesn't appear to be shaded but that feels cool. He uses a canopy with a shade cloth and squeezes out one more round of lettuce in summer.
2. Let natural ecosystems develop. Dervaes recommends exercising patience when aphids invade because the solution already may be in the local insect population. Recalling Path to Freedom's first infestation, he says: "I tried spraying soapy water, but I actually had to let the aphids spread. Their natural ladybug predators needed the aphids to max out before they got to work." Now, says Dervaes, an entrenched ladybug and praying mantis population takes care of most of his pests.
3. Keep a nursery. Dervaes keeps a large workbench with dozens of seedlings that he uses as guinea pigs to help him figure out when to plant. If one type of plant fails, he simply pulls it out and substitutes another. He also rotates plants that like it hot and dry (beans, cucumbers, corn and peppers) with cool crops (kale, mesclun, snow peas).
4. Start a skyscraper farm. Most of the Dervaeses' backyard was initially covered in concrete, so they experimented with multistory container plantings, with each plant occupying its own "story" in the skyscraper (for instance, broccoli, a tall, strong plant, paired with endive, a low-growing salad green. Dervaes plants three or sometimes four crops vertically, using trellises to support vine plants that grow above their downstairs neighbors.
5. Take a holistic approach. "It's so important to feed the soil," Dervaes says. He fertilizes between plantings using a mixture of kitchen compost, bat guano pellets and droppings from his rabbits, ducks and chickens. Every week during growing season, he dilutes 1/4 to 1/2 teaspoon of a kelp fertilizer in a gallon of water and sprays it directly on the plants. (Salad greens, such as lettuce, should not be eaten right after contact with kelp fertilizer, especially without washing, because it can leave a fishy taste.)

via

Technorati Tags : gardening, food, organic, urban

Kentucky Pie used to be served at Alexander's Restaurant in Saskatoon and is a favorite of Jordon who lamented the day it wasn't sold there anymore. It may not be served anymore there but it is at my place. Mmmm, Kentucky Pie...

• 4 whole eggs
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1 tsp. vanilla
• 2 tbsp. bourbon
• 3/4 cup white corn syrup
• 1 stick butter, melted
• 1 tbsp. flour
• 1 cup chopped pecans
• 1 cup chocolate chips
• 1 pie shell

Beat eggs. Add next 7 ingredients to eggs. Place pecans and chocolate chips in a 10-inch pie shell. pour filling over. Bake at 350° for 40 to 45 minutes.

Technorati Tags : Kentucky+Pie, dessert, pie, recipe

• 1 3/4 cups white sugar
• 1/4 cup dark corn syrup
• 1/4 cup butter
• 1 tablespoon cold water
• 2 teaspoons cornstarch
• 3 eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/4 cups chopped pecans
• 1 (9 inch) unbaked pie shell

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
3. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
4. Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Technorati Tags : Pecan+Pie, dessert, pie, recipe

• 1 lb. boneless chicken in bite size pieces
• 2 tsp. curry powder
• 1 tsp. grated fresh ginger
• 1 tsp. minced garlic
• 1 tsp. cumin
• 1/2 c. coconut milk
• 1 tbsp. grated lemon peel
• 1/2 tsp. chili powder

Add to a heated skillet: curry powder, ginger, garlic and cumin. Cook over medium heat until curry is slightly browned (1 minute). Add this mixture to coconut milk in a bowl. Add lemon peel. Add chili powder. Add chicken marinate for 30 minutes. Put chicken pieces on skewers, you can
also skewer onion pieces, pepper, bamboo shoots, mushroom slices. Grill over hot coals about 4 minutes. Serve with Peanut Sauce for dipping.

Peanut Sauce

• 1 c. dry roasted unsalted peanuts (or 2 tbsp. peanut butter)
• 1/3 c. coarsely chopped onion
• 2 cloves minced garlic
• 1/2-3/4 c. coconut milk
• 1/2 tsp. soy sauce
• 1 tsp. lime juice
• Some red pepper flakes
• 1/2 tsp. minced ginger
• 1/2 tsp. ground coriander

Blend in blender to make paste. Cook over low heat. Stir constantly (around 10 minutes). Serve hot with grilled Satay

Technorati Tags : thai, recipe, chicken, peanut, satay

• 8 ounces cream cheese, softened
• 2 dashes dry mustard
• 2 splashes Tabasco sauce
• 3 tablespoons heavy whipping cream
• 1/2 teaspoon Old Bay Seasoning
• 2 teaspoons white wine
• 1 tablespoon grated Parmesan cheese
• 2 teaspoons shrimp base
• 2 teaspoons diced onion
• 2 teaspoons diced red bell pepper
• 2 teaspoons diced green bell pepper
• 2 teaspoons diced Roma tomatoes
• 2 teaspoons diced green onion
• 5 1/3 ounces canned crab meat, drained
• 1 tablespoon grated Parmesan cheese
• Tortilla chips (for garnish)

1. Fold together all ingredients, except Parmesan for garnish and tortilla chips. Spread evenly into oven-proof baking dish. Microwave on MEDIUM power for 4 minutes. Transfer to oven and broil until top is slightly browned.
2. Garnish with Parmesan and serve with tortilla chips for dipping.

• 2 medium baking potatoes
• 4 tablespoons olive oil
• 1 medium green pepper
• 1 medium red pepper
• 1/2 teaspoon salt
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh garlic, minced
• 4 teaspoons fresh parsley, chopped
• 1/2 cup Romano cheese, grated

1. Preheat oven to 350 degrees F.
2. Peel potatoes and dice into1/2-inch pieces. Core and seed peppers and dice into 1/2-inch pieces. Set aside.
3. Mix olive oil, rosemary, salt and pepper in a bowl.
4. In a small baking pan, toss potatoes and peppers with the oil and herb mixture. Bake for 10 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley and Romano cheese.

Technorati Tags : Olive+Garden, potatoes, recipe

• 6 tablespoons yellow mustard
• 2 tablespoons light corn syrup
• 4 teaspoons ground mustard
• 1 1/2 teaspoons white vinegar
• 1 teaspoon mayonnaise
• 1/2 teaspoon light soy sauce
• 1/2 teaspoon granulated sugar

Mix all ingredients. Microwave on HIGH for 35 seconds. Refrigerate and cover.

Technorati Tags : McDonald's, mustard, sauce, recipe

• 2 1/2 teaspoons Worcestershire sauce
• 1 teaspoon lemon juice
• 1 egg yolk
• 1 teaspoon dry mustard
• 1 teaspoon black pepper
• 1 dash crushed red pepper
• 1 dash Old Bay seasoning
• 1 dash salt
• 1/3 cup mayonnaise
• 1 1/4 cups fresh breadcrumbs
• 3 tablespoons chopped parsley
• 1 pound crab meat
• 1 tablespoon butter or margarine

1. Combine first 9 ingredients. Fold in breadcrumbs and parsley. Fold in crab meat. Form into 4 to 6 patties.
2. Melt butter in skillet. Fry crab cakes in butter for 4 to 5 minutes on each side.

Technorati Tags : Joe's+Crab+Shack, seafood, crab, appetizer, recipe

Source: Jack McDavid, chef-owner of Jack's Firehouse, Philadelphia, Pennsylvania

• 4 medium sweet potatoes
• 1 (28 ounce) can country-style baked beans
• 2 peaches, sliced
• 1/2 cup diced onion
• 3 bacon strips, cooked and chopped
• Salt and freshly ground black pepper, to taste

1. Wash potatoes and pierce several times with a knife. Place potatoes on paper towels and microwave on HIGH power for 10 minutes or until soft (see note).
2. Cut eight 12-inch squares of heavy-duty aluminum foil.
3. Slice potatoes in half and scoop out a small portion of potato to make a narrow boat, reserving the scooped-out potato. Place one potato half on each foil square. In a bowl, mix baked beans, peaches, onion, bacon and reserved sweet potato; season to taste with salt and pepper. Place mixture in potato cavities, dividing evenly.
4. Bring up top and bottom edges of foil around each potato half, leaving a little space for steam expansion during cooking. Seal foil around potatoes, and place wrapped potatoes on the grill. Cook 20 minutes over indirect heat, or until warm throughout.

Makes 8 servings.

NOTE: To grill potatoes, as an alternative to microwaving, pierce potatoes with a fork, wrap in foil and grill over medium heat for 1 hour.

Technorati Tags : potato, recipe

• 1/2 cup orange juice
• 1/2 cup raisins
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon grated orange peel
• 2 tablespoons catsup
• 2 tablespoons chili sauce

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3 tablespoons cocoa
• 1 cup butter or margarine
• 1/2 cup buttermilk
• 1 cup Coca-Cola®
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups miniature marshmallows

1. Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
2. Combine dry ingredients in a bowl.
3. Heat butter, cocoa and Coca-Cola® to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.

Frosting

• 1/2 cup butter or margarine
• 3 tablespoons cocoa
• 6 tablespoons Coca-Cola®
• 1 box confectioners' sugar
• 1 teaspoon vanilla extract

Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.

Technorati Tags : Coke, Coca+Cola, recipe, Cracker+Barrel

• 1 (6 to 8 pound) boneless pork butt, tied
• 12 large round rolls

Rub

• 1 cup kosher salt
• 1 cup coarsely-ground black pepper
• 1 cup sweet Hungarian paprika
• 2 cups hickory wood chips
• 1 cup apple wood chips

1. Combine kosher salt, black pepper and paprika. Coat pork butt evenly with mixture, shaking off any excess. Soak wood chips in water 30 minutes.
2. Place pork butt in smoker on rack at 220 degrees F for 8 hours, with smoke going for 2 hours. Let cool slightly. Break meat apart with hands.

Hog Sauce

• 2 large onions, chopped
• 3 tablespoons vegetable oil
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon red pepper flakes
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 42 ounces canned tomatoes with juice
• 3 cups cider vinegar
• 1 3/4 cups catsup
• 1/2 cup orange juice
• 1/2 cup dark brown sugar, packed
• 1/4 cup brown mustard
• 1 tablespoon salt
• 1 tablespoon cracked black pepper

1. Sauté onions in oil in heavy saucepan until translucent. Add spices and cook until fragrant. Add remaining ingredients and cook until mixture is thick and coats back of spoon. Purée sauce and let cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)
2. Combine pork and sauce (to taste) in heavy saucepan. Cook until heated through. Pile pork on roll.
3. Serve with French fries and cole slaw, if desired.

Technorati Tags : Harley+Davidson+Cafe, sandwich, recipe

• 20 vanilla sandwich cookies
• 1/4 cup margarine, melted
• 24 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 2 tablespoons cornstarch
• 3 eggs
• 3/4 cup mashed bananas (about 2)
• 1/2 cup whipping cream
• 2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F.
2. Place cookies in a blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.
3. Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.
4. Reduce oven temperature to 200 degrees F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
5. Allow cheesecake to stand at room temperature 15 minutes before serving.

• 1 (3 1/2 pound) whole chicken
• Onion chunks
• Unpeeled apple wedges
• 10 chunks celery

Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken.

• 1/4 cup vegetable oil
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1/4 teaspoon paprika
• Seasoned salt

Mix all ingredients well in saucepan and warm just to melt honey. Put on skin of chicken. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

Technorati Tags : chicken, Boston+Market, recipe

• 16 large tortilla chips
• 1 (8 ounce) package Louis Kemp Crab Delights
• 1 (8 ounce) package Louis Kemp Lobster Delights
• 1 frozen package salad shrimp, thawed
• Shredded Monterey Jack cheese

1. Spread tortilla chips on 10-inch wax paper-lined paper plate. Layer the crab, lobster and shrimp over the nachos. Sprinkle the shredded Monterey Jack cheese on top. Microwave at medium (50%) until melted, 1 1/2 to 2 1/2 minutes.
2. Serve with salsa or picante sauce.

Makes two burgers

Ingredients

• Hard Rock Cafe Seasoning Salt (see below)
• 2 hamburger patties
• 2 hamburger buns
• Lettuce to taste
• Red onion rings to taste
• Tomato slices, 1/4-inch thick, to taste
• Pickles, 1/4-inch thick, to taste
• 1 yellow onion, 1/2-inch thick slices
• 1 tablespoon butter
• Salt and pepper to taste
• 2 slices your favorite cheese
• 1 cup bean sprouts
• Pre-cut, previously frozen French fry potatoes to taste
• Vegetable oil for deep frying
• 2 tablespoons melted butter

1. Prepare Hard Rock Cafe Seasoning Salt (recipe below).
2. Place burgers on grill. Cook to desired doneness. Medium well is 155 degrees F. After flipping burgers, add cheese slices, if desired, and season other side with seasoning salt.
3. In a large cast iron Dutch oven or pot, heat vegetable oil for deep frying. Carefully drop frozen French fry potatoes into the oil. The ice on the potatoes may cause the hot oil to pop and spatter. Cook fries to desired doneness. Drain on paper towels and sprinkle with seasoning salt to taste.
4. In a saucepan, heat 1 tablespoon butter. Add sliced yellow onions rings form 1 yellow onion and sauté until browned. Season with salt and pepper to taste.
5. Brush melted butter on each half of the buns and place hamburger buns on the grill to toast. Place your favorite cheese or cheese slices on the burgers to melt. To assemble the burger, place the burger on the toasted bun. Place sautéed onions over the burger before covering it with the top part of the bun. Arrange the fries next to the burger. Garnish with lettuce leaves, red onion slices, tomato slices and bean sprouts. Serve immediately.

Hard Rock Cafe Seasoning Salt

• 1/2 cup kosher salt
• 1 1/2 teaspoons granulated onion
• 1 1/2 teaspoons granulated garlic
• 1 1/2 teaspoons coarse black pepper
• 1 1/2 teaspoons celery salt

In a small bowl, combine all ingredients. Mix thoroughly and season burgers with this seasoning salt.

• 2 Vidalia or Texas 1015 onions, sliced 1/2-inch thick
• 2 cups flour
• 2 cups fine cracker crumbs
• 2 cups white cornmeal
• 2 cups buttermilk
• 1 cup Water
• 4 cups Crisco oil

1. Save the very small onion rings for another use.
2. Add buttermilk and water to a large bowl.
3. Mix together flour and fine cracker crumbs in another bowl. Coat one ring at a time with flour mixture, then with buttermilk mixture, and then coat with cornmeal. Drop into hot oil and fry until golden. Drain on white paper towels.

Technorati Tags : Dairy+Queen, Onion+Rings, recipe

• 1 cup McCormick® Golden Dipt Tempura batter mix
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground black pepper
• 1/2 cup water
• 1/4 cup beer (regular or nonalcoholic)
• 1 extra large white onion, sliced 3/8-inch thick
• 6 cups vegetable oil (for deep fryer)

1. Preheat the deep fryer to 375 degrees F.
2. Combine tempura mix with the spices and liquid to make a batter, using a fork. There will be some small lumps which is okay.
3. Slice the onion, and separate all of the rings. Dip the individual rings into the batter, then drop into the preheated oil. Deep fry for 3 to 5 minutes until golden brown. Remove to a paper towel lined plate. Salt lightly, and serve hot!

Technorati Tags : A&W, Onion+Rings, recipe

• 4 rib-eye steaks

Rub

• 1 tablespoon black peppercorns
• 1 teaspoon chili powder
• 1 teaspoon kosher (coarse) salt
• 1 teaspoon brown sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Sauce

• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon dark brown sugar
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1/4 teaspoon black pepper, coarsely ground

1. Crush the peppercorns and combine with all other ingredients.
2. Rub into meat on both sides.
3. Apply olive oil to both sides of the meat.
4. Grill over high direct heat for about 7-10 minutes.
5. Make the sauce in a small saucepan. Add 1/4 cup of water to all the sauce ingredients.
6. Simmer for 10 minutes and serve warm with steaks.

Frank Bruni asks the question of how top chefs keep the fat off?

Frank Bruni questions how the food that eat gets to our tables.  A worthwhile post to read.

I made a quick change to The Cooking Blog's layout.  The advertisements are along the top now and instead of two of them, there are four of them.  If Google and the advertisers play nice, the ads should complement the content in the post which will give you more options and gives you an easy way to support The Cooking Blog.  For those of you who are a part of The Coooking Blog community, thanks for reading and being part of it.

• Makes about 2 cups (500 mL)
• One 12-ounce (355-mL) can Coca-Cola Classic
• 11/2 cups (375 mL) ketchup
• 1 cup (250 mL) finely chopped onion
• 1/4 cup (50 mL) cider vinegar
• 1/4 cup (50 mL) Worcestershire sauce
• 1 teaspoon (5 mL) chili powder
• 1 teaspoon (5 mL) salt
• Hot pepper sauce, to taste

In a medium saucepan, combine all ingredients except hot pepper sauce. Bring to a boil, then reduce heat to medium-low and simmer, covered, 30 to 45 minutes, or until sauce has thickened, stirring occasionally. Strain, if desired. Season to taste with hot pepper sauce.

Technorati Tags : bbq, barbecue, rub, recipe, grill, grilling, beef, pork, chicken, fish, seafood, marinade, Coke, Coca+Cola

Ingredients
Makes about 1 1/3 cups (325 mL)

• 2 tablespoons (25 mL) unsalted butter
• 1/2 cup (125 mL) finely chopped celery
• 3 tablespoons (50 mL) finely chopped yellow onion
• 1 cup (250 mL) ketchup
• 2 tablespoons (25 mL) lemon juice
• 2 tablespoons (25 mL) sugar
• 2 tablespoons (25 mL) cider vinegar
• 1 tablespoon (15 mL) Worcestershire sauce
• 1 teaspoon (5 mL) dry mustard
• Freshly ground black pepper, to taste

1. In a medium saucepan over medium-high heat, melt butter. Add celery and onion and cook 2 to 3 minutes, stirring occasionally.
2. Add remaining ingredients and whisk together. Bring to a boil, reduce heat, cover and simmer 15 minutes.
3. Transfer to a bowl, cover with plastic food wrap and refrigerate until needed.

(From: Weber's Big Book of Grilling.  This classic is great on pork ribs, chicken and beef)

Ingredients

• 4 tablespoons (65 mL) extra-virgin olive oil
• 4 tablespoons (65 mL) fresh rosemary leaves, chopped fine
• 2 tablespoons (25 mL) fresh thyme leaves, chopped fine
• 2 tablespoons (25 mL) minced shallot
• 2 tablespoons (25 mL) balsamic vinegar
• 2 tablespoons (25 mL) whole-grain mustard
• 2 teaspoons (10 mL) minced garlic
• 11/2 teaspoons (7 mL) kosher salt
• 2 teaspoons (10 mL) ground pepper

In a small bowl, whisk together all ingredients. Marinate fish only up to 1 hour; tougher and bigger beef and pork cuts for 8 hours or overnight. Chicken parts are usually ready in 1 to 4 hours.

Makes about 1 cup (250 mL)

(From: Weber's Big Book of Grilling. This marinade is great on vegetables as well as meats.)

(From: Smoke & Spice, by Cheryl and Bill Jamison.This is a great baste for everything from Texas brisket to Boston butt. You can torque it up with sliced jalapeno or serrano chili.)

• Makes about 3 cups (750 mL)
• 12 ounces (355 mL) beer
• 1/2 cup (125 mL) cider vinegar
• 1/4 cup (50 mL) vegetable oil
• 1/2 medium-size onion, chopped or sliced
• 2 garlic cloves, minced
• 1 tablespoon (15 mL) Worcestershire sauce
• 1 tablespoon (15 mL) your favourite dry rub mixture
• 1/2 cup (125 mL) water

Combine ingredients in a saucepan; bring to simmer to fully blend ingredients and use it warm.

Technorati Tags : bbq, barbecue, rub, recipe, grill, grilling

• 1 large package (550 g) Oreos (48 cookies)
• 1/4 cup (50 mL) butter, melted
• 4 8-ounce (250 g) packages cream cheese, softened
• 1 cup (250 mL) sugar
• 1 teaspoon (5 mL) vanilla
• 1 cup (250 mL) sour cream
• 4 eggs, lightly beaten

1. Preheat oven to 325 degrees F (160C) if using a silver 9-inch (2.5 L) springform pan; heat to 300 F (150C) if using a dark, nonstick springform pan. Place 30 of the cookies in a resealable plastic bag. Flatten bag to remove air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. (This can also be done in a food processor.) Place crushed cookies in a bowl. Add melted butter and mix well. Press firmly into bottom of pan.
2. In a large bowl with electric mixer on medium speed, beat the cream cheese, sugar and vanilla until well blended. Add sour cream; mix well. Gradually add the beaten eggs, beating just until blended. Chop or crush the remaining 18 cookies. Gently stir 11/2 cups (325 mL) of the chopped cookies into cream-cheese batter. Pour batter over crust; sprinkle with the remaining chopped cookies.
3. Bake for one hour and 10 minutes or until centre is almost set. Cool. Refrigerate for three hours or overnight. Cut into 16 pieces. Store any leftover cheesecake in the refrigerator.

• 1/2 cup sour cream
• 3 tbsp. mayonnaise
• 3 tbsp. milk
• 1/2 tsp. ground cumin
• 3 tbsp. unsalted butter, melted
• 2 cloves garlic, chopped fine
• 11/2 lbs large shrimp, peeled and deveined
• 4 limes, quartered
• 1/2 tsp. salt
• 8 corn tortillas (each 6 inches)
• 3 cups shredded green cabbage
• 1 jar (14 to 16 oz) green (tomatillo) salsa or regular salsa

In a small bowl, whisk together sour cream, mayonnaise, milk and cumin; set aside. In a separate bowl, combine butter and garlic.

Heat a grill or broiler. Rinse shrimp and pat them dry with paper towels. Place shrimp and lime wedges on skewers. Brush shrimp with garlic butter.

Grill or broil until shrimp are cooked through and limes are browned, about 3 minutes per side. Season shrimp with salt. Transfer to a plate.

Grill or broil tortillas until warmed, about 30 seconds per side. Place between clean towels to keep warm.

To serve, remove shrimp from skewers, divide them evenly among tortillas, and top each with cabbage, sour cream mixture and salsa. Serve lime wedges on the side.

Makes 4 servings.

Technorati Tags : shimp, seafood, recipe, tacos