Archive | October, 2011

Bacon and Potato Soup

31 Oct

Trying this one tomorrow!

  • 6 thick slices bacon
  • 1 1/2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1 stalk celery, chopped
  • 4 cups low fat, low sodium chicken broth
  • 4 cups cubed potatoes
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup shredded Cheddar cheese
  • 1/2 teaspoon kosher salt


  1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
  2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
  3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
  4. Stir in cheese, heating just until melted–do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

Taryn’s Chocolate Caramel Pie

31 Oct

This was AMAZING. It’s pleasantly, but not too rich. If you love chocolate, this is IT.


for the crust:
pate sablee- even if you do not ordinarily make pie crust, try making
this one. you do not have to roll it out- you just press the crumbs
into the pan- so it’s really easy. i use this crust for all pies
requiring a pre-baked crust. it does not work for the kind of pie
where you put filling into an unbaked crust, unfortunately.

1/3 c sugar
1 c plus 2 TBS all purpose flour
1/4 tsp salt
7 TBS chilled unsalted butter, diced, plus a pat to grease the pan
1-2 TBS cold milk

with a pastry blender- or two forks, if you do not have a pastry
blender- mix the dry ingredients, then cut in the butter
until the mixture resembles coarse meal. add the milk a little at a
time, testing frequently. it’s done when the dough is still crumbly,
but clumps if you gently squeeze a handful in your hand. now pour the
crumbly dough into a pie plate and use the back of a spoon to spread
it evenly over the bottom. using the heels of your hands and your
fingers, press down on the dough to form a thin layer, covering the
surface of the pan and creating a rim all round. don’t worry if the
dough feels dry- this is normal. cover with a plate (or you could use
plastic wrap to cover it, if you like) and refrigerate for 30 minutes
or up to a day. when you want to bake the crust, preheat the oven to
350, and bake the crust for 20-25 minutes until golden, keeping an eye
on it. transfer to a rack to cool.

For the Pie

1 recipe Pate Sablee, baked and cooled. you can make the tart shell a
day ahead and keep it in an airtight container overnight, if it makes
life easier.

Caramel Filling
1/2 c packed light brown sugar
1 TBS honey
1/2 tsp kosher salt or sea salt
1/3 c heavy cream
2 TBS unsalted butter, diced, plus a pat for greasing the pan

Ganche Filling
10 oz bittersweet chocolate, finely chopped
1 c heavy cream

Prepare the caramel filling:
measure all ingredients before starting
combine brown sugar and 1 TBS water in a small heavy bottomed saucepan
and melt the sugar slowly over medium low heat. swish the pan around
from time to time to ensure even melting, but don’t stir. as soon as
bubbles form on the surface (avoid overcooking the caramel, as this
will result in a bitter taste) add the honey and stir to combine. Add
the salt and cream and stir until blended. remove from heat and add
the butter, stir to combine. pour the caramel into the tart shell and
tilt the pan slowly in a circular motion to coat the bottom of the
shell evenly. Let set in fridge for 40 minutes.

Prepare the ganache filling: put the chocolate in a medium mixing
bowl, preferably stainless steel. bring the cream to a simmer in a
heavy bottomed saucepan over medium low heat. pour half of the cream
on the chocolate (cover the saucepan to keep the remaining cream
warm), let stand for 20 second, and stir gently in the center w/ a
whisk, gradually blending the cream w/ the chocolate until smooth. add
half of the remaining cream and stir again until combined. repeat with
the remaining cream. remove the tart pan from the fridge, pour the
chocolate filling into the shell, and level the surface w/ a spatula.
return to the fridge to set for an hour.

remove from the fridge 15 minutes before serving.

Lemon Poppyseed Scones

30 Oct
Made these this morning, and they were really good–mine weren’t
quite this fluffy, and I was asleep for half of the ingredient mixing,
so I’m wondering if we didn’t use enough baking powder, but
they still turned out well. Nice hard exterior & soft interior–yum!
Come on over & try on =).
Lemon Poppy Seed Scones. Photo by Karen=^..^=

Photo by Karen=^..^=

Total Time: 40 min.

Prep Time: 15 mins

Cook Time: 25 mins.



8 very large scones or 16 medium scones


  1. Preheat oven to 375F degrees.
  2. Position rack in top third of oven.
  3. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
  4. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
  5. Whisk egg, and lemon juice in medium bowl to blend.
  6. Add flour mixture.
  7. Using pulse, process until moist clumps form.
  8. Add 1/3 cup milk.
  9. Using pulse, process just until dough comes together, adding more milk if dough seems dry.
  10. Using floured hands, gather dough into ball.
  11. Flatten to 8″ round. (or two 4″ rounds)
  12. Cut round into 8 (or 16) wedges.
  13. Transfer scones to large baking sheet; brush with milk.
  14. Sprinkle with remaining 1 tbs sugar.
  15. Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.
  16. Transfer to rack and cool.
  17. (Can be made one day ahead. Store airtight at room temperature).

Read more:

Baked Mac and Cheese

29 Oct

This is awesome and makes an enormous amount.  Make sure you have all the ingredients or the equivalent of 4-5 cups of cheese.  I used cheddar, mozarella and parmesan and it was awesome.  Also, I suggest baking it in cast iron.  That made it extra crispy.  Also, I used panko bread crumbs instead of making her bread crumbs.

From Martha Stewart and


Baked Macaroni and Cheese

Posted by Billie-Jean in Blogalicious Thoughts, Featured Articles on Feb 4th, 2010 | 11 responses

Thank you Martha Stewart for this sublime recipe.

You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.

Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

There are some recipes that you’d never let your kids go near, for fear that they burn the house down and bump up your home insurance quotes for the next year. Baked Macaroni and Cheese is pretty much child-proof! I’m not saying to leave your kids unattended with the oven, but this is a recipe that anyone can manage!

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Read more at Perfect Macaroni and Cheese Recipe –

Apple Pie

29 Oct

Apple Pie Recipe


This is the best recipe for apple pie for those who want an old-fashioned, perfect tasting apple pie with a flaky crust.

Using fresh apples, a homemade pie crust recipe, and the perfect blend of spices; this is the apple pie that is true delight in every forkful.

Apple Pie


Pastry for 2 crusts (recipe below)
8 cups sliced, peeled assorted baking apples – about 3 lbs.  (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk


1. In a large bowl, toss the sliced apples with lemon juice.

2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.

5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.

6. Bake at 425 degrees F for 15 minutes.

7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.


Flaky Pastry Pie Crust Recipe

Makes two 9-inch pie crusts


2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water


1. Combine the flour and salt in a large bowl.

2. Cut in the butter until the mixture resembles coarse crumbs.

3. Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.

4. Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.

5. Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate.

6. Place crust in pie plate, pressing evenly into the bottom and sides.

Pumpkin Soup

25 Oct
Emilie Jenkin’s Pumpkin Soup

1 TBS olive oil
4 links of chicken sausage, cut into small pieces and browned
2 TBS fat from the browned chicken sausage–or 2 TBS bacon grease
2 dried bay leaves
1 onion chopped
Salt and Pepper
3 TBS Flour
1 TBS Old Bay
1 TBS Tabasco
4 cups chicken stock
29 oz can pumpkin plus a small can of pumpkin
2 cups canned (thicker) coconut milk– give or take a 1/2ish cup
1 tsp nutmeg
1-2 tsp smoked chili powder

Optional toppings:
One or two granny smith apples chopped
a handful or two of dried cranberries

In a frying pan: Braise the chicken sausage, remove the sausage and pour about 2 TBS of the fat into a soup pot.
In a soup pot:
Heat oil and fat and add the chopped onion, bay leaves, salt and pepper (about 2 tsp), sautee about 6 minutes till onions are tender
(The fat with the oil adds a deeper flavour. You can just use oil, but the combo tastes better)
Add the flour, tabasco sauce, and old bay, stir for a minute
Whisk in 4 cups chicken stock and bring to a simmer
Whisk in the pumpkin
simmer for 10 minutes
lower heat and add coconut milk, chili powder and nutmeg.
I add milk until it gets to be the right color and texture. I did add less coconut milk than the cream I usually use. I end up tasting the soup A LOT along the way to get the right flavor. Add enough milk to make it creamy, but not so much that the coconut flavor is overpowering.
Garnish with apples and cranberries

Salty but good Southern Fried Chicken

20 Oct

I knew I could trust Paula Deen with fried chicken. It was VERY salty but super good. It would be easy to cut back on the salt, but I’m not sure how exactly since they want you to roll the chicken in salt/pepper/garlic powder, but maybe under-salting the rest. Or sprinkling it onto each chicken piece instead of rolling it in the powder. If I get a chance I’ll try it again and let you all know.

My personal pet peeve of some fried or oven fried chicken recipes: It doesn’t LOOK good. This one looked GREAT!!! And was easy, so it definitely had a “wow” factor, as Tim Gunn would say. 😉

Here you go:

Total Time:  24 min  ***(Not bad for fried food.)
Prep:  10 min
Cook:  14 min


3 eggs
1/3 cup water
About 1 cup hot red pepper sauce ***(I used cumin instead.)
2 cups self-rising flour ***(I added baking powder and salt to all-purpose flour instead. Maybe cut salt out here too.)
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil


In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. ***(Note, this is a lot of oil, but could be used again.)

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning: ***(This is where I’d cut back on salt or sprinkle.)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.