Category Archives: Recipe

Holiday Entertaining? Kickoff with Boozy Punch

Posted on by LeAnne Notabartolo

Right now, all around the world, people are sharing recipes for the holidays. Making baked goods for friends and family. Bringing casseroles to potlucks. Creating homemade gifts for loved ones. There are so many opportunities to get together with friends during the month of December. If you are the host, there is always the question, “What the hell will I serve?” When it comes to food, you usually have a plan – I hope – but when it comes to drinks many people are left baffled. How much to buy and what to serve are always tricky. I typically have beer on tap because John brews at home and we have a kegerator (honestly), but I also have a self-serve bar and a premixed cocktail in a punch bowl to get the spirits flowing.

To help you out with some answers, here are a few guidelines, a recipe and a few tips from Aunt LeAnne:

  • 1 or 2 alcoholic drinks per hour per adult guest is about right. I plan on more JUST IN CASE. Remember, not everyone will imbibe because someone has to be the driver.
  • Keep the drinks separate from the food or everyone will be congregating in the same area. You want people to mill about and chat with folks they don’t know.
  • Only put in view booze you are willing to part with. For example, DO NOT put the $100 bottle of scotch on display unless you are prepared to serve it or have someone bastardize it with soda or worse.
  • Find a fun bucket, tub or other large receptacle to hold ice, beer and sodas. In the summer use a small baby pool, in the winter, find a galvanized or tin tub and place it outside on the patio.
  • Keep soft drinks and alcoholic drinks separate, that way you can monitor minors who might be trying to drink booze on the sly. (Moment of Truth – I think the 21 drinking age is bull shit. If you can vote and serve in the military at age 18, you should be allowed to buy a beer.)
  • If someone is already loaded, offer them soda, water or coffee so they don’t embarrass themselves or you. I have had to politely cut folks off. Yes, really.
  • A premixed cocktail or punch bowl is always a good option. Guests don’t have to mix their own and it takes some stress off YOU because it can be made the night before or earlier in the day depending on the ingredients. Check here for some summery options.

Recently I attended an It’s On Me cocktail party at the Velveteen Rabbit and had a TERRIFIC cocktail called the Bronze Bell. After chatting with the bar tender and getting the ratios on their version, I created THIS punch bowl version for a crowd with some of the same ingredients. A punch bowl traditionally was nearly all booze; however, I find incorporating non-alcoholic elements is the way to go.  Enjoy!

Bronze Bell-ish Boozy Punch

Here are the cocktail basics for the punch

Here are the cocktail basics for the punch

Makes 1 gallon, serves 32 – 4 oz portions

4 C Bulleit Rye

2 C freshly squeezed lemon juice (DO NOT sub with that shit from the green jar)

2 C Aperol

2 Tbsp pure maple syrup more or less to taste (organic if you can find it)

Several shakes of Cherry Bitters to taste

2 C club soda or seltzer

2 C 7-up or Sprite

Combine all ingredients except the sodas, mix well and put in the fridge to chill. I chill overnight. At this point you can serve it as is and it will be a boozy cocktail. My sister in law prefers it this way.

To serve – My punch bowl will only hold ½ gallon at a time with an ice ring, so…measure 2 C of the boozy mixture into the bowl and top with 1 C each of the sodas.

An ice ring made with a ring mold of your choosing is a huge plus. I slice a lemon and put that in the water before freezing just to be pretty. An Ice ring keeps the punch cold without diluting it too much and saves you from having to have an ice bucket nearby.

Sometimes you are the host, sometimes you are the invited guest. If you are a regular reader, you have seen the blogs below, but always a good reminder. If you are a first time reader, welcome! Check out the links below.

How to be a good guest during the festivities

Thoughts on RSVPing

Guilty Pleasure #3 – McCall Humes Shares a Recipe

Posted on by LeAnne Notabartolo

McCall Humes is a fellow blogger and lives right here in Fabulous Las Vegas, Nevada. Her blog McCall of the Wild is always a fun read. In addition to being a blogger, she is also “Pinterest Influencer” – yes, it’s a real job! Check out her Pinterest – tons of cool stuff there! I asked her to share her Guilty Pleasure. She dishes and shares a family recipe below.  All photos are hers with many thanks.

When LeAnne asked me to write a guest post about guilty pleasures, my first instinct was to get drunk on whiskey and ramble on about my deep love of Jameson. But as I visualized how the post might go, it seemed quite probable it could become something I felt great about until the light of the next day. I became fearful that the post could end up like whenever Jameson and I join forces in karaoke night. At the time, he convinces me that my impromptu adaptation of “Papa Don’t Preach” was next-level brilliant, but then a Facebook video inevitably proves otherwise.  As this is my first introduction to you, I suppose it is inappropriate to suggest that you could just join me in doing shots so as to ensure that you appreciate what I have to offer. But, for the record, that is usually the case at the karaoke bar. Instead, I will leave my idea for an ode to whiskey here and move on to my next post idea: my love of food.

I’m not gonna lie. It’s difficult to narrow this down. I mean, pretty much all food brings me pleasure and most of what I eat isn’t what those in the know would call ‘healthy.’ A lot of you might consider a late night Taco Bell run a guilty pleasure. I just call it Tuesday’s dinner. I guess it’s easier for me to narrow it down by focusing on the word “guilty” rather than “pleasure.”

It’s probably a commentary on my youth that when I think of the word “guilty,” the next thing that comes to mind is “sneaky.” Rather than dwelling on why that is, I’m just gonna jump over it and admit that I am currently completely guilty of sneaking Nutella into my house. Somewhere here in the house (I can’t say where or I’d have to kill you) there is a jar of Nutella that no one but me knows exists. Mind you, it is not hidden because I fear the opinions of my family members about my eating that shit straight from the jar. No. This is strictly because Momma doesn’t want to share.

A blog post about how often I smuggle spoonfuls of Nutella seems a little anti-climactic.  So I have decided that, as a tribute to this hidden gem of happiness, I will share with ya’ll the recipe that started my love affair with desserts that combine chocolate and nuts: My mom’s peanut butter bars.

I’ve never shared a recipe before so if it’s challenging to follow, I ask that you forgive Jameson. His heart is in the right place.

Momma McCall’s Mom’s Peanut Butter Bars

Momma McCall's Peanut Butter Bars

¼ cup peanut butter

½ cup shortening

½ cup brown sugar

½ cup sugar

1 egg

½ tsp vanilla

1 cup flour

1 cup oatmeal

1 tsp salt

½ tsp baking soda

¼ cup milk

Ingredients

Preheat oven to 350

Combine dry ingredients and set aside.

Cream together shortening, peanut butter and sugars until fluffy.  Add egg and vanilla and mix until well combined. Add dry mixture and milk to egg mixture, alternating until well combined.

Scoop the mixture into a 9 x 13 casserole dish and create an even layer (Or use a 9 x 9 to make a thicker bar. Be sure to adjust bake time.). Bake at 350 degrees for 20 minutes. When the bars are fully cooked they will be golden brown. A toothpick stuck through the middle of them should come out clean.

While the bars are cooking, mix together the frosting using:

Frosting

2 cups powdered sugar

¼ c cocoa powder

3 Tbsp butter

½ tsp vanilla

2-3 Tbsp water (use only enough to make the mixture moist, not runny.)

While they are still warm, spread the frosting evenly across the top. The heat of the bars will melt the frosting making it easy to spread.

Let cool and enjoy!

I hope that y’all enjoy these yummy Peanut Butter Bars as much as I do. Just be careful. This is a proven gateway snack. If you aren’t careful, you too could wind up hiding jars of Nutella around your house.

Cheers!

Division of Assets

Squash and Other Gourds – Yes, There is a Recipe

Posted on by LeAnne Notabartolo

So let’s talk about gourds…whether you know it or not, cukes, pumpkins* and squash, along with melons are all part of the same botanical family.  Yes, really – I don’t make this shit up! If you are in doubt as to whether something is in the gourd family, cut it open.  If it has a hollow space filled with fibrous membranes and seeds, chances are it’s a gourd. That includes the funky, bumpy, inedible kinds used for decoration this time of year. Inedible “woody” gourds had often been dried, and hollowed out for use as water dippers, scoops of every description and canisters. Of course the soft fleshed gourds were consumed in several preparations. The thing about gourds is that they grow almost anywhere, including the desert with proper irrigation! If you have ever planted zucchini, you know that they are prolific multipliers and can feed a family easily. So think about how early settlers, trying to feed their families in uncertain climates felt about having such a generous provider among their planted crops. In addition to growing plentifully, many squash are excellent sources of vitamins A and C so they helped keep the settlers healthy, plus the tough skinned gourds (pumpkins, butternut, acorn, etc.) store well and can keep for a long time in a root cellar providing nutrition in the barren winter.

Our Native American ancestors have been working with squash for centuries and we settlers received not only the bounty of their wisdom for our own pleasure and health but for the world as well once people started sailing back to where they came from. Squash and many members of the gourd family are indigenous to the Americas.  That is not to say that other cultures haven’t their own gourds to work with.  The Chinese have been making vessels, both useful and decorative by having bottle gourds grow in a “frame” to specifically shape them for use as boxes, vases etc. for centuries as well.

mate-gourds-group1 pntgrd1b

Many thanks to Steelcase Furniture for having me speak at their Conference last week!  I was asked, as part of their team building conference here in Vegas, to do a live cooking demo at The Springs Preserve focusing on Fall produce.  I was thrilled to be part of their conference and hope everyone enjoyed Vegas while they were here.  As promised the recipe for the soup is below and I encourage you to make it and enjoy it. Contact me with any questions.

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*On All Hallow’s Eve the most famous member of the gourd family has its big coming out party as Jack-o-Lanterns.  The origins of this however began with the lowly turnip in the British Isles when turnips, because pumpkins had not made it to Europe yet, were carved hollow and little lights were placed inside to ward off evil spirits.

Curried Roasted Butternut Squash Soup with Caramelized Apples

Soup

Butternut squash (each average sized squash is 1 ½ – 2 lbs and will make enough soup for 4 – 6 people as a main dish with salad and bread)

Olive oil

Kosher Salt (and pepper if desired)

Chicken or Vegetable stock – homemade or low sodium is best (2 -3 Cups per squash)

Madras style Curry powder of choice – about 1 Tbsp per squash

Pinch of Cayenne pepper – optional

Heavy Cream – optional

 

Apples

Granny Smith Apples – 1 large one will make enough garnish for 1 squash

Clarified butter (aka Drawn butter)

Sugar – you can use Demerara, Brown, Raw or regular granulated

NOTES:

  • This recipe is easy to make VEGAN – just use veg stock and omit the cream or use almond or unsweetened coconut cream to taste
  • Make the apples while the squash is roasting. The caramelization process takes about the same amount of time as the roasting.
  • The apples and soup can be made a day or two ahead and stored in the fridge. Reheat the soup and sprinkle with the chilled apples or bring apples to room temp.
  • This recipe can also be made with acorn squash or pumpkin.

 

Preheat oven to 400

Slice off the stem end of the squash so you have a flat end. Place the flat end on the cutting board so it is bottom up.  Using a SHARP knife carefully cut the squash lengthwise in half.  Scoop out the seeds.

Brush or spray a baking sheet and squash with olive oil.  Sprinkle squash with kosher salt & ppepper and place cut side down on the baking sheet.

Roast in oven until fork tender – about 30 minutes. Check it at 20 then again at 25.  Over cooking the squash into supreme tenderness is preferable to undercooking it.

See how the skin blisters when it is roasted? That's a good indicator that the squash is ready.

See how the skin blisters when it is roasted? That’s a good indicator that the squash is ready.

 

Meanwhile – core and finely dice the apples. I use a mandolin to slice into julienne strips and then cut the strips into dice. Your fine dice should be about 1/8 – 1/4 of an inch.

 

Heat a skillet – I use stainless – on medium heat.  Add butter to pan and make sure it completely coats the bottom (for 1 apple use about 3  – 4Tbsp of butter). Add apples to the skillet, stirring to coat. Sprinkle with sugar. Use the same amount of sugar as you used butter. Stir to coat again.  Turn the flame to LOW and cook, stirring frequently until apples start to become golden in color.  Once that happens REALLY keep an eye on them, they will start to brown quickly.  Continue cooking, stirring frequently until the apples start to resemble bacon bits. When they are a dark golden brown, remove from heat to a paper towel to drain and cool. Blot excess butter and toss the pieces so they don’t stick together. Once you can handle them, remove to an airtight container for storage.

 

Remove squash from oven. Allow to cool slightly so you can handle the squash with a dish towel. Scoop out the flesh from the skins being careful not to catch any of the skin. It’s easy to do because everything has been softened up.

 

Place cooked squash, in batches, in blender with a bit of  either chicken or vegetable stock, just enough that the squash moves easily with the blades. You don’t want it too thin.  You can always add more stock, but you can’t take it out. Puree until smooth. (You can also do this with a hand held stick blender right in a pot).  Heat soup in a saucepan, adding additional stock if needed to thin out the soup to desired texture. If you run out of stock you can use water.  Add curry powder and cayenne pepper. Allow to simmer 30 minutes to let flavors meld. DO NOT turn your back on the simmering soup! It can and will stick to the bottom very easily AND it becomes a VOLCANO of soup if it starts to boil, spraying everything in sight with soup! I learned this the hard way…

 

Stir in heavy cream or half & half for extra richness.  Season with salt & ground pepper to taste.

 

Ladle into bowls and sprinkle with the apples right before serving.

Don't those apples look like bacon? Then you did it right!

Don’t those apples look like bacon? Then you did it right!

 

Made a day ahead, the flavors will intensify, so be judicious with the seasonings.

 

Cooking for a Crowd – The Desserts

Posted on by LeAnne Notabartolo

I just finished a series of four live cooking demos for the Springs Preserve here in Vegas. I am so glad I had the opp to work with them.  The entire series was about how to make the most of being the host.  Entertaining can be a pain in the ass. If you are the one stuck in the kitchen doing everything, you don’t have time to enjoy and visit with your guests.  All of the recipes I did for the series were geared to show you “make ahead” options and tips so you could be in the party instead of in your kitchen.

This past demo was about cocktails and desserts for a crowd that you can mostly make ahead.  Chef Beni Velazquez shared his peach sangria recipe and helped me out with the demo.  You can find the cocktail recipes here.

Sorry there is no pic, but the next time I make it, I will update the post!

The Mixed Berry Shortcake was the one everyone liked the best so here is the recipe and some tips on how to make it:

Mixed Berry Shortcake

Tips:

  • DO NOT macerate the berries too far in advance – about ½ hour maximum – or they will get slimy and mushy.
  • I use part fresh and part frozen berries because I like the extra juice the frozen berries give off, but you can use all fresh if you like.
  • Wash your strawberries BEFORE you hull them.  If you hull them first, the open flesh of the berry acts like a sponge and you get water trapped in the flesh of the berry diluting the real berry taste.
  • Use an egg slicer to slice the strawberries so they are all the same thickness
  • The recipe for the shortcakes was adapted from a recipe in Cook’s Country magazine
  • I usually will skip the parchment paper because I bake on a stone. HOWEVER, because we are sprinkling sugar on the tops and it is a bitch to clean up melted sugar, I use the parchment for this recipe.  If you can find the brown, unbleached kind, get that!
  • The shortcakes can be made in the morning, and bring the guests into the kitchen to chat with you while you prep the berries. It only takes about 7 minutes for the prep.  Enough time to pour a cocktail!

Berries

1 qt strawberries – hulled and sliced (you can quarter them if they are small)

3 cups frozen mixed berries, thawed

2-3 tbsp raw sugar, more if you like it REALLY sweet

2 tbsp Grand Marnier

Zest of one orange – I like to have the zest in strips because it looks prettier, but you can use grated orange peel as well

Combine all ingredients and allow to sit for no more than 30 minutes.

 

Shortcakes

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

3 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

3/4 teaspoon baking soda

4 ounces cream cheese, cut into 1/2-inch pieces and frozen 30 minutes

½ stick unsalted butter, cut into 1/2-inch pieces and frozen 30 minutes

1 cup plus 1 tablespoon buttermilk

Raw sugar, Demerara sugar, or Turbinado sugar for sprinkling

 

1.  Adjust oven rack into middle position and heat oven to 450 degrees.  Line baking sheet with parchment paper.  Combine all dry ingredients in the bowl of a food processor and pulse to blend. Add cream cheese and butter and pulse until mixture resembles coarse meal.  Transfer flour mixture to large bowl.  Stir in buttermilk by hand until combined (dough will be very dry).

2.  Turn dough onto lightly floured surface and knead briefly until dough comes together – it should take about 3 mintues. Roll or hand form dough into 8 x 6-inch rectangle, about 3/4-inch thick.  Cut into 12, 2-inch squares and transfer to prepared baking sheet.

3. Using a pastry brush, top each biscuit with a light bath of buttermilk and then sprinkle with your chosen sugar.

Bake 12 – 15 minutes until golden brown.  Your sugar will be dark brown in places, don’t worry.

Split the shortcakes, top with berries and then pile on the whipped cream.  I prefer freshly whipped cream, but in a pinch use canned or Cool Whip™.

 

Here is the link for the Blueberry Buckle that I made in advance.  And this is the piece in Bon Appetit that inspired the Savory Apricot Pastry.

 

Cocktails for a Crowd (from my live demo at Springs Preserve)

Posted on by LeAnne Notabartolo

Thanks to everyone who came to the demo at the Springs Preserve on July 19th. Special thanks to Chef Beni Velazquez for sharing his fabulous Peach Sangria with us. Here are the cocktail recipes and the dessert recipes will appear soon. If you attended the demo, I want to apologize for lying to you. That pitcher I used for the Mojitos is 2 quarts, not 1 ½ quarts.  Enjoy!

Peach Sangria

Origin: Chef Beni Velazquez

By Chef Beni LLC

Notes: Sangria is best made 1 day before it is needed.

1 bottle  (750 ml)   white wine, Spanish table wine

3 oz                            brandy

3 Tablespoon      sugar

5 ea                             peaches, use 3 of them for puree

2 Tablespoon       lemon juice

1 Each                        granny smith apples, peeled, deseeded and diced

1 Each                        oranges, quartered and sliced

1 Each                        lemons, quartered and sliced

Instructions: combine all ingredients and mix well 48 hrs. prior to drinking. When serving fill glass with ice then pour sangria with some fruit to ¾ of glass and top off with choice of soda water, sprite or sparkling wine.

Serves / Time:

Serves 6

Prep Time: 20 minutes

Serving Size 6oz

Total Time 20 minutes

 

Mojito Pitcher

This is NOT a really boozy drink ON PURPOSE.  It’s made to be an afternoon sipping cocktail.  If you make it this way, people can enjoy more than one without getting too drunk.  Of course you can adjust the alcohol content to suit yourself.

1 C white rum

2 limes

2 -3 Fresh mint sprigs

¼ C mint simple syrup (recipe follows)

Ice

7-up

I use a 2 Qt pitcher to make this and unlike a traditional Mojito, I use the ice IN the pitcher to complete the measurements.

In the pitcher, put the rum and the simple syrup.  Cut the limes crosswise, and using a citrus press, juice them and toss in the lime rinds.  “Bruise” the mint by rolling the sprigs in your hand and add to the pitcher.  Top with ice nearly filling the pitcher.  With a long wooden spoon or a long muddler, muddle the limes and mint with the ice and rum.  The ice and the muddler will break the mint up further and release more lime flavor from the rinds.  Don’t be alarmed if the mint breaks up and there are little pieces floating in the mix, that’s the idea.

Fill the remainder of the pitcher with 7-Up, stir and enjoy.  Makes about 6 servings.

Mint Simple Syrup – bring 1 cup water and 1 cup sugar to a boil.  Bruise 2 mint sprigs (6” each) and add to mixture.  Stir and remove from heat.  Cover and allow to cool, then strain.  Can be made 4 days in advance.  Also great in iced or hot tea.

 

 

Unexpected Side Effects and Pimento Cheese

Posted on by LeAnne Notabartolo

Everything you do has consequences and sometimes side effects.  Many times those consequences and side effects are completely unexpected.  I am living that right now.

When I launched the new website 1 January I THOUGHT I would be doing more work at trade shows and culinary events because, well…I am, after all, a culinary event coordinator.  However my business has taken an S curve!  New and different people started reading my blog and I am now one of the contributing writers to Las Vegas Food & Beverage Professional.  I am primarily covering openings and events and I LOVE it.  My first item will debut in the April issue and of course I will post it here.  I have also been approached by a local concern about writing for them on one of my fave topics – BEER!  Unexpected side effect!

I have been offered several catering jobs (only one of which I accepted) and I am glad to do it.  It’s a rehearsal dinner for a wedding in August.  Relaxed, family style food that I excel at.  Then I got a call from our local nature park, Springs Preserve, to work with them on a series of three live cooking classes.  With over 1000 demos under my belt I jumped at the chance!  I have been teaching people to have fun in the kitchen for more than 15 years, so it’s a seamless progression for me (Moment of Truth – I am a little nervous about no one showing up, so you can buy your tickets here.  It is reservations only and there is a fee, but you get to eat!).  Unexpected side effect!

Lastly, to round out the picture, I have been working with Texas Pete Hot Sauce for four years now.   It was Chef Michael O’Donnell’s glowing praise that made me pause and consider that MAYBE I could do for other people what I do for them.  Until four years ago I had used hot sauce only as a condiment, rarely as an ingredient.  Boy how things have changed!  I have been more deeply exposed to the wonderful world of Southern Cooking and I am forever grateful.  On a recent trip to Atlanta for a trade show I ate my weight in pimento cheese.  I enjoyed it so much that I had to make my own version.  Needless to say, as a Yankee, I am sure mine is not traditional, but my friends and I like it and I am sharing it with you here.  It’s all a guideline, like most recipes are, so tweak it (not twerk it) to your individual taste and may I suggest having it on a cheeseburger instead of other cheese…yes, really.  Enjoy this Unexpected Side Effect.

Pimento Cheese

Active time – 15 minutes

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½ C Mayo

8 oz Cream Cheese – softened

1 C coarsely grated sharp cheddar

1 C finely grated sharp cheddar

1 ½ tsp Texas Pete® Original or Garlic Hot Sauce

¼ tsp onion powder

1 jalapeño, seeded, inner ribs removed and finely diced (or more to taste)

1 4 oz jar chopped or diced pimentos, drained

Combine all ingredients except the pimentos and coarse cheddar in a bowl.  Using an electric mixer on medium speed, beat until well combined and fluffy.  Fold the remaining ingredients by hand so they don’t get too mashed up.

Refrigerate to allow flavors to meld (overnight is best).  Serve with crackers.  Makes about 3 cups.

Mission Accomplished…and a recipe.

Posted on by LeAnne Notabartolo

It’s done!  WAHOO!  I have the kitchen of my dreams.  It’s absolutely beautiful and I am thrilled.  I have always been one of those people that wants ALL the tools on the counter within easy reach, but my new counters and backsplash are so gorgeous that I don’t want to cover them up.  Yes, I am hiding my toys. Well, not all of them.  I don’t have enough cabinets and drawers for that, and no, I am not kidding.  All of the cabinets you see are filled with lovely pretty things and MOST of the drawers are full too.  And now the painting begins, so if you are good with a brush, c’mon over – I have work for you to do!

Ta DA!

Ta DA!

After 3 weeks of non-stop dining out and take out, I have gained 10 lbs.  No, I am not kidding.  And as if I haven’t eaten out enough lately I have 3 events this week that will take me from my kitchen.  A Birthday Dinner for a dear friend.  A Brewer’s Dinner featuring local brewery Joseph James. A fundraiser for MSA.  And Friday?  I am having a Girlz Night IN!  John is out of town, so the gals are coming over to see the new kitchen, have a few cocktails and eat some snacks.  We are doing a Pajama Party theme and I am taste testing boozy punches now.

Yes, I have been cooking!  FINALLY!  I made a commitment to myself to empty out the freezers.  I am working with what I have on hand and adding fresh produce to make it great.  The thing is…I shoved some stuff in there and didn’t label it.  Yeah, I know.  Forty lashes with a wet noodle.  I KNOW better.  That is the first thing they teach you in culinary school.  LABEL AND DATE everything.  Nearly everything was labeled and all were properly wrapped, but the surprises are nearly as exciting as unwrapping a known item.

I’ve even been baking, in the middle of Girl Scout cookie season even!  And I am sending it out to Jack at college.  I can whip out double loaves of Banana Bread in record time and I am sharing the recipe here with you.  My Step Mom, Nettie, always said my recipe was the best (Moment of Truth – I nearly plotzed when she said that because she was a complete BAD ASS in the kitchen). Nettie also said banana bread tastes best after it has been in foil over night. Dad and I disagree.  It should be eaten before it cools completely!  Mine is nearly identical to hers, so I am not sure where she got the idea that mine was better.  The MAIN difference in our recipes is that I bake mine in Pampered Chef Stoneware Loaf pans.  Yes, it works in other pans, but that’s what I use. This recipe doesn’t call for nuts because Hubby doesn’t like them in his banana bread.  I DO like them!  Use about 1 Cup walnuts or pecans or a little more if you are feeling generous.

Banana Bread

3 ½ C All Purpose Flour

1 Tbsp Baking Powder

2 tsp Baking Soda

1 Tsp salt

5 over ripe bananas

2 C sugar

2 eggs

½ C buttermilk

1 C shortening

Grease 2 standard loaf pans, set aside.  Preheat oven to 350.

Whisk together dry ingredients, set aside.

Using an electric mixer, mash bananas until they are almost liquefied.  Add all ingredients, except dry ingredients, in the order listed.  Once well combined, add dry mixture.  Mix only until combined.  If you mix it too much it bakes up tough.

Pour into the loaf pans and bake for 50 minutes to 1 hour, or until a cake tester inserted in the center comes away clean.

Cool 10 minutes in the pans, and then turn out onto a cooling rack.

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Hide the Anchovies

Posted on by LeAnne Notabartolo

I love anchovies and I am always trying to find ways to sneak them in without John tasting them.  This one was a WINNER!  I may do a whole series of recipes for you featuring anchovies. This recipe is for a marinade for flank steak or a tri tip.  You could try it on other things, but these are the only cuts I have vetted for this recipe. Trust me.  Really.  John despises anchovies and he LOVES this marinade.

Here is what you need to know.

  • Soy sauce and anchovies are loaded with umami, that magical fifth taste.  When blended together they are a secret weapon.
  • And don’t be afraid of the salt either.  Seriously.
  • If you want to switch it up a little, you can add a tablespoon of good quality tomato paste (the kind in a squeezable metal tube, not from the can) because that is loaded with umami too.
  • Let this marinate at the very minimum 30 minutes, but no longer than 4 hours.  And if I am doing a quick marinade, I let it sit at room temp.
  • I chose grapeseed oil for its neutral flavor and high smoke point. You are tossing this onto a hot grill. You want oil that can stand the heat.
  • Contrary to what the Kraft salad dressing commercials would have you believe, your meat doesn’t need to SWIM in marinade. This is enough for an average sized flank steak.  I increase it by half or double it for a tri tip depending on the size and of course marinate the tri tip longer.
  • And before you go freaking out about the lack of acid, there is a reason for that.    Acid “cooks” the meat and can make it tough if you marinate for a long time. Yes, really.  Did you ever eat ceviche?  Well the fish is “cooked” with an acid like lemon or lime juice.  If you really want that hit of acid, splash on some red wine vinegar after it comes off the grill and has rested, but you won’t need it.

No, there isn’t a pic of the recipe.  Do you really want a pic of dark brown liquid?

 “Hide the Anchovies” Marinade    

4 large cloves garlic

1 ½ tsp Kosher Salt

2 anchovy filets

4 Tbsp Soy Sauce

4 Tbsp Grapeseed Oil

 

Using a mortar and pestle (or a muddler) crush garlic into a paste with the Kosher Salt.  Add anchovies and continue to make a paste.  Whisk in Soy and Oil until a uniform consistency has been reached.

Place beef into marinade and allow to sit for at least ½ hour or up to 4 hours.  Grill beef to desired doneness.

 

Starve a Fever, Feed a Cold? Soup recipe!

Posted on by LeAnne Notabartolo

As a kid, I caught everything, chicken pox twice, but as an adult I am rarely sick.  When I do catch a cold, however, I am miserable.  I don’t want anyone around me.  Everything tastes wrong or bland because I am so congested and all I want to do is eat comfort food in the form of carbs and spicy stuff.  Preferably spicy soup.  I don’t even care what ethnicity it is.  Sometimes it is as simple as adding a spicy condiment to something “normal” to jazz it up.

A few of my faves are Wonton Soup with hot Chinese mustard, Vietnamese Pho, Menudo (but I don’t eat the tripe most of the time – I just like the broth), and Gumbo.  The first three soups I go out to find or order in, but the last one, I make myself (thank you Janna for teaching me how).  But yesterday I wanted something specific.

In Flagstaff there is a brewery restaurant called Beaver Street Brewing.  The food and beer are both decent (not outstanding, but reliably good), but they make this one soup as a special that wowed me the first time I had it.  It’s a Thai flavored Red Coconut Curry Chicken Soup.  Yeah, seriously.  I know.  Right now, you are trying wrap your head around that one.  I wasn’t about to drive to Flagstaff, so I had to work on getting it done for myself.  Trust me, worth it.  This version is not exactly like the one in Flagstaff.  It is more “inspired by”.  Mine is creamier and theirs doesn’t have any noodles, but all in all I am really happy with the results. (Moment of Truth – I love a good balance of sweet to spicy to salty – maybe that is why Asian foods make me so happy).

Not too many pics, but here is the recipe.  At the end I have included a few times savers if you are in a hurry.  I hope you enjoy it, because it will be the last one for a while. Tomorrow begins my kitchen renovation, and before you ask, YES I will be posting about it, complete with before, during and after pictures.

Red Curry Coconut Chicken Soup

Serves 4 – 6 generously

Prep – 15 minutes

Active time – 45 minutes

*A quick word about the ingredients:  Palm sugar, curry paste, fish sauce, bean thread, coconut milk will all be available in any well stocked Asian market.  If you are lucky you may even find the straw mushrooms.

Step One

  • 1 lb boneless skinless chicken breast
  • 2 – 3 inch pieces of lemon grass, pounded with a mallet (the smashing helps release the flavor)
  • 1-1/2 qts. chicken stock (preferably homemade) – divided

Step Two

  • 3Tbsp canola or grapeseed oil
  • 3 chiles (I used serrano) split in half lengthwise, leaving the stem end intact (see photo)
  • Chili oil (Optional)
  • ½ medium onion – finely diced
  • 2 cloves garlic – thinly sliced
  • 2 tsp palm sugar
  • 2 Tbsp fish sauce
  • Thai red curry paste (I use Mae Ploy) to taste – at least 2 Tbsp 
Notice how the stem end is in tact? Cut it like that.

Notice how the stem end is in tact? Cut it like that.

Step Three

  • 2 cans coconut milk (I used Aroy D in the green can)
  • 1 head broccoli cut into small florets
  • 2 C thickly sliced mushrooms (or whole straw mushrooms if you can find them)
These are the products I used, but you can use your faves.

These are the products I used, but you can use your faves.

 

Cooked rice or soaked bean thread (glass noodles)

[one_half]

Dry bean thread. Soak it in warm water until it is pliable.

Dry bean thread. Soak it in warm water until it is pliable.

[/one_half][one_half_last]

I always buy the same bean thread - I don't know why. And it always has this pink netting on it.

I always buy the same bean thread – I don’t know why. And it always has this pink netting on it.

[/one_half_last]

Garnishes

  • Chiffonade Basil (Please note – never cut green herbs, especially basil, when it is wet.  It will taste bitter).
  • Cilantro leaves
  • Sliced green onion
  • Lime wedges
  • Cha!™ sauce by Texas Pete®

Step One: In a 4 qt saucepan bring 2 C of chicken stock to a simmer, add the lemon grass and let it steep for at least 5 minutes.  Add the chicken and poach until cooked through.  Remove chicken from the pan and reserve the stock in a separate bowl.  When chicken has cooled somewhat, shred with your hands into bite sized pieces.  Set aside.

Step Two: Reheat the pot on medium heat.  Add the oil.  Once the oil shimmers, toss in the peppers and allow them to blister slightly on one side.  Flip them over and add the onions to the oil.  Cook until onions start to brown and peppers are well blistered. If you are using chili oil for added heat, add that now.  Continue cooking, stirring often, until onions are golden in color with little brown flecks, about 10 minutes. Add sliced garlic and cook for 5 more minutes, stirring often.  Add reserved poaching liquid, remaining stock, palm sugar, curry paste and fish sauce.  Simmer 10 minutes to allow flavors to meld.  Using tongs, fish out the lemongrass and the peppers (you don’t want to strain it because you want to leave the onion and garlic in the soup).

Step Three: Add shredded chicken, coconut milk, broccoli and ‘shrooms and cook until broccoli is crisp tender and everything is heated through.

To serve: place desired amount of rice or bean thread in the bottom of the bowl, ladle hot soup over the top and garnish as desired.

Speed Tips:

  • Use leftover cooked chicken, shredded in place of poached or meat from a rotisserie chicken
  • Use canned chicken stock
  • Buy broccoli florets and pre-sliced ‘shrooms
  • While chicken is poaching, prep onions, garlic, and chiles.  While onions are cooking, prep broccoli and ‘shrooms
  • While the soup is simmering, prep the garnishes.

 

Pot Roast – Yes, Really

Posted on by RedFlair14

I KNOW I am going to have poultry as a feast, so I tend to crave things that WON’T be served during that meal. The cravings began yesterday starting with sushi and ending with my desire for making a pot roast. (Moment of Truth – I actually like pot roast better after it has been in the fridge overnight and FOR YEARS I ate no one’s pot roast except Gram’s).

Now For The Roast

I think the most important thing to remember is there are no hard and fast rules when it comes to pot roast except this – sear first, then low and slow! If you just throw the meat in a pan with liquids and don’t take the time to build your flavor ladder all you will get is a boiled meat dinner and who the hell wants to eat that?! Searing the meat is the first step on the ladder; cooking the bite out of the onions adds a second rung of flavor; deglazing the pan with wine adds a third, and so on. Use whatever herbs, seasonings and hard veggies you like. I think basic mirepoix veggies (onions, celery and carrot) are essential, but you may think differently. So here is a basic primer for making a pot roast. You can use any cheap cut of beef to make one. Cheap cuts usually have a lot of connective tissue, which requires long, slow cooking to really make it tender. Cheaper cuts also tend to be fattier, helping to keep them moist during the cooking process. One of the reasons I like pot roast better the next day is because all of the fat rises to the top and you can lift it off because it solidifies.

This is a 7 bone chuck roast, seasoned with Salt & Pepper.

Pour oil into a Dutch oven or other roasting pan (with a lid) over med-high heat, and sear the meat, uncovered. I use a 3-1/2 qt Le Creuset cast iron oval Dutch oven. You will know to flip it when it easily releases from the pan when prodded. Sear it all over so it has a good crust. Remove from pan and set aside.

Reduce heat to medium. Take one good sized onion, sliced, and add to the pan with the oil and the drippings and fond* from the pan. Cook until slightly browned, but not fully caramelized. You will notice the fond lifting up and helping to color the onions – this is good.

Add 3 carrots, 3 ribs of celery and one red bell pepper, cut into large chunks and several cloves of garlic, thinly sliced. You can also add parsnips if you like, but go easy because they have a strong, distinctive flavor. Cook until crisp tender.

Add red wine – a cup or so (see above) – bring to a slow boil and cook until all the alcohol has burned off and the wine is mostly gone. Your veggies should look slightly stewed. If you don’t cook the wine down, all you will taste is wine and the flavors won’t have blended. Your kitchen should smell AWESOME right about now! Using the veggies as a bed, place the meat back into the pan. Add stock (I am using homemade chicken stock, because I have it, but of course beef would be the obvious choice) to partially cover the meat (the juices in the pan should come half way up the height of the meat) and bring to a simmer. Now is the time to add extra seasonings. I used oregano, marjoram, bay leaf, springs of thyme and candy cap mushrooms. Because I am adding the dried ‘shrooms to liquid, I didn’t soak them. All their flavor concentration will go right into the sauce in the pan as they reconstitute. If this was a quick cooking dish, you’d soak the ‘shrooms and use the liquid as a flavor rung in the sauce.

Cover and place in a 300 oven until tender. This will depend not only on the size of your cut of meat, but also on the actual cut. Start checking it at 4 hours.

Sorry you won’t be seeing the finished product, but you all know what a pot roast looks like. I serve mine with herbed polenta – another whole story – but do whatever makes you comfortable, this IS supposed to be comfort food after all!

*fond = the lovely brown bits on the bottom of the pan when you cook meat. ALWAYS keep it unless the recipe says to remove it. It is the basis for fantastic sauces and gravies.