Wonderful!
If you are interested in making some DIE-FOR sugar cookies, try this recipe. It is awesome!! (BTW, I usually DOUBLE IT)Cream Cheese Cut-outs: 1/2 c. buttter1 -3 oz pkg.chrm cheese2 c. flour1 c. sugar1 egg1/2 tsp baking powder1/2 tsp. vanillaDirections: "In mixing bowl combine butter and crm cheese with a mixer on med to high speed for 30 sec. Add about HALF the flour, sugar, egg, bkg powder, and vanilla. Beat til thoroughly combined. Beat in remaining flour. Cover & chill 1 hr till easy to handle. Divide chilled dough on half, roll to desired thickness btween 1/8th to 1/4 in. thick. (Thicker=softer cookies, thinner=chrunchier cookies) Cut with cookie cutters, and place on an ungreased cookie sheet. Bake at 375 for about 8 minutes.
# posted by Rachel H : 2/06/2007 06:52:00 AM
p.s., I have done my own frosting to go with these, and it is very naughty but yummy. Combine 1 part softened butter with about 1/2 part cream cheese (to taste) and enough powdered sugar to get the consistency you want. Then add a TEENY bit of vanilla or almond, but not too much or it will color the frosting yellow. Then I add food coloring to make the pretty colors I want. Quick and easy tip for frosting bags, I use snack size zip-lock bags and fill them with frosting, tape off the zippy parts and snip varying size holes in the bottom corner of a bunch of bags. They become the perfect easy froster bags, dispsable once the frosting is used up!
# posted by Rachel H : 2/06/2007 07:02:00 AM
Sunday, February 18, 2007
Provencal Chicken Stew
PROVENCAL CHICKEN STEW
Editor's note: The recipe and introductory text below are from Lynn Alley's book The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World. For more on slow cooking, click here.This simple chicken stew draws on the characteristic flavors of Provence: tomatoes, basil, olives, olive oil, and garlic. This dish was traditionally made in an earthenware casserole such as those produced in the Provençal town of Vallauris, located in the Alpes-Maritimes above Cannes. Vallauris has been home to producers of such casseroles for centuries and has been a pottery center in France since the nineteenth century. 3/4 cup plus 2 tablespoons all-purpose flour1 teaspoon salt1 chicken, cut into serving pieces and skinned1/4 cup olive oil1 yellow onion, finely chopped1 clove garlic, minced1/2 cup dry white wine1 (14 1/2-ounce) can crushed tomatoesFreshly ground black pepper1/4 cup chopped fresh parsley, for garnish1/4 cup fresh basil leaves, cut into chiffonade, for garnish1 cup black Nyons or kalamata olives, for garnishCombine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates. Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.Cook's note: This recipe was originally prepared in an oval, 5-quart slow cooker. Makes 4 to 6 servings. Reprinted with permission from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World.© 2003Lynn AlleyTen Speed Press
Epicurious.com © CondéNet, Inc. All rights reserved.
Editor's note: The recipe and introductory text below are from Lynn Alley's book The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World. For more on slow cooking, click here.This simple chicken stew draws on the characteristic flavors of Provence: tomatoes, basil, olives, olive oil, and garlic. This dish was traditionally made in an earthenware casserole such as those produced in the Provençal town of Vallauris, located in the Alpes-Maritimes above Cannes. Vallauris has been home to producers of such casseroles for centuries and has been a pottery center in France since the nineteenth century. 3/4 cup plus 2 tablespoons all-purpose flour1 teaspoon salt1 chicken, cut into serving pieces and skinned1/4 cup olive oil1 yellow onion, finely chopped1 clove garlic, minced1/2 cup dry white wine1 (14 1/2-ounce) can crushed tomatoesFreshly ground black pepper1/4 cup chopped fresh parsley, for garnish1/4 cup fresh basil leaves, cut into chiffonade, for garnish1 cup black Nyons or kalamata olives, for garnishCombine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates. Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.Cook's note: This recipe was originally prepared in an oval, 5-quart slow cooker. Makes 4 to 6 servings. Reprinted with permission from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World.© 2003Lynn AlleyTen Speed Press
Epicurious.com © CondéNet, Inc. All rights reserved.
Crock Pot Pork Sandwiches from Epicurious
BARBECUE PORK SHOULDER
For additional recipes and tips for using a slow cooker, click here. 2 tablespoons light brown sugar 2 tablespoons tomato paste2 tablespoons Dijon mustard2 tablespoons cider vinegar 2 tablespoons hot chile powder 1 teaspoon hot pepper sauce (such as Tabasco), or to taste 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil 1 medium onion, chopped1 green bell pepper, chopped 1 jalapeño pepper, chopped (with seeds)1 garlic clove, minced 3 pounds pork shoulder, cut into 2-inch cubes3 strips bacon, chopped1 (15-ounce) can diced tomatoes including juice1 bay leafSpecial equipment: Slow cookerAccompaniment: 8 to 10 sandwich rolls In small bowl, whisk together sugar, tomato paste, mustard, vinegar, chile powder, hot pepper sauce, and salt. Set aside.In heavy, medium skillet over moderately high heat, heat oil until hot but not smoking. Add onion, pepper, jalapeño, and garlic, and sauté until softened, 4 to 5 minutes. Scrape into slow cooker. Add pork cubes, bacon, tomatoes and their juices, and bay leaf and stir to combine. Pour sauce over mixture. Cover and cook on low until meat is very tender, 8 to 10 hours. Remove bay leaf and use fork to break up meat before serving on rolls. Cook's note: This recipe was originally prepared in an oval, 6-quart slow cooker. Makes 8 to 10 servings.EpicuriousFebruary 2007Melissa Clark
For additional recipes and tips for using a slow cooker, click here. 2 tablespoons light brown sugar 2 tablespoons tomato paste2 tablespoons Dijon mustard2 tablespoons cider vinegar 2 tablespoons hot chile powder 1 teaspoon hot pepper sauce (such as Tabasco), or to taste 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil 1 medium onion, chopped1 green bell pepper, chopped 1 jalapeño pepper, chopped (with seeds)1 garlic clove, minced 3 pounds pork shoulder, cut into 2-inch cubes3 strips bacon, chopped1 (15-ounce) can diced tomatoes including juice1 bay leafSpecial equipment: Slow cookerAccompaniment: 8 to 10 sandwich rolls In small bowl, whisk together sugar, tomato paste, mustard, vinegar, chile powder, hot pepper sauce, and salt. Set aside.In heavy, medium skillet over moderately high heat, heat oil until hot but not smoking. Add onion, pepper, jalapeño, and garlic, and sauté until softened, 4 to 5 minutes. Scrape into slow cooker. Add pork cubes, bacon, tomatoes and their juices, and bay leaf and stir to combine. Pour sauce over mixture. Cover and cook on low until meat is very tender, 8 to 10 hours. Remove bay leaf and use fork to break up meat before serving on rolls. Cook's note: This recipe was originally prepared in an oval, 6-quart slow cooker. Makes 8 to 10 servings.EpicuriousFebruary 2007Melissa Clark
The Best Breakfast Sandwich from Bon Appétit
I made these and they were a hit!
Nick was inspired to make this dish while living in Philadelphia, where the sandwich is king. It's great for breakfast, or even a Sunday supper.5 bacon slices, halved crosswise1 (4-inch) square ciabatta or focaccia bread, halved horizontally3 tablespoons olive oil, divided4 large thin tomato slices1 small shallot, chopped1/2 tablespoon white wine vinegar1 cup (packed) arugula2 large eggsParmesan cheese shavingsCook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of bacon, then 2 tomato slices.Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add arugula and toss to coat.Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then arugula and cheese. Makes 2 servings.Bon AppétitMarch 2007
Nick was inspired to make this dish while living in Philadelphia, where the sandwich is king. It's great for breakfast, or even a Sunday supper.5 bacon slices, halved crosswise1 (4-inch) square ciabatta or focaccia bread, halved horizontally3 tablespoons olive oil, divided4 large thin tomato slices1 small shallot, chopped1/2 tablespoon white wine vinegar1 cup (packed) arugula2 large eggsParmesan cheese shavingsCook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of bacon, then 2 tomato slices.Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add arugula and toss to coat.Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then arugula and cheese. Makes 2 servings.Bon AppétitMarch 2007
Wheat Bread from Say Yes to Hoboken
I usually mess up bread recipes, but this one actually worked and was so yummy.
Mema's whole wheat bread
Nothing tastes better on a cold winter day than warm homemade bread right out of the oven with a cup of soup. Growing up, my mother ran her bread making machine into the ground pumping out delicious loaves of bread every afternoon when we came home from school. I remember coming home frigid from winter track and looking forward to a warm piece of homemade bread right out of the breadmaker with butter and jam. She started with wheat bread (and actually ground her own wheat in the basement!), but complained about the breadmaker not kneeding it properly, switched to white bread, and then back to wheat with the whole 'carb' craze which eventually killed the machine. Now I don't have a breadmaker, yet, but I do have a new kitchenaid mixer which makes this famous recipe of my grandmother's, Mema, that much easier. I've become addicted to it the same way my mother was. I've started making it on a regular basis ( every other week ). So delicious, so healthy, so simple and so much better than the store bought version it's ridiculous.I made some last night. It literally took about 15 minutes. I let them rise while I went for a run, and then we had warm homemade bread for dinner to eat with our stew.This recipe makes two loaves. Gobble one up warm and then freeze the other right after it cools for delicious sandwiches and breakfast toast for months.Mema's whole wheat bread2 1/2 cups hot water from tap5 cups whole wheat flour1 cup white flour1/3 cup canola oil1/4 honey2 T molasses1 envelope yeast1 T salt1 1/2 cup extra wheat flourTurn oven on warm. Grease 2 bread pans. Mix 4 cups wheat flour and white flour with yeast in a big bowl. Add hot water to kitchenaid mixer along with honey, oil, molasses and salt. Mix until dissolved. Add flour/yeast combo little by little (might want to put on the dough hook at this point). Add extra flour a little at a time while it kneeds. Let it kneed for about 10 minutes, stopping periodically to scrap the sides of the bowl. Divide dough in half, mold them into loaf shapes and place in bread pans. Place in warm oven, then turn oven off once they are in and let rise for an hour or two (in thiscold week I left the oven on warm while they rose).Cook for 35 minutes at 350 degrees.
Mema's whole wheat bread
Nothing tastes better on a cold winter day than warm homemade bread right out of the oven with a cup of soup. Growing up, my mother ran her bread making machine into the ground pumping out delicious loaves of bread every afternoon when we came home from school. I remember coming home frigid from winter track and looking forward to a warm piece of homemade bread right out of the breadmaker with butter and jam. She started with wheat bread (and actually ground her own wheat in the basement!), but complained about the breadmaker not kneeding it properly, switched to white bread, and then back to wheat with the whole 'carb' craze which eventually killed the machine. Now I don't have a breadmaker, yet, but I do have a new kitchenaid mixer which makes this famous recipe of my grandmother's, Mema, that much easier. I've become addicted to it the same way my mother was. I've started making it on a regular basis ( every other week ). So delicious, so healthy, so simple and so much better than the store bought version it's ridiculous.I made some last night. It literally took about 15 minutes. I let them rise while I went for a run, and then we had warm homemade bread for dinner to eat with our stew.This recipe makes two loaves. Gobble one up warm and then freeze the other right after it cools for delicious sandwiches and breakfast toast for months.Mema's whole wheat bread2 1/2 cups hot water from tap5 cups whole wheat flour1 cup white flour1/3 cup canola oil1/4 honey2 T molasses1 envelope yeast1 T salt1 1/2 cup extra wheat flourTurn oven on warm. Grease 2 bread pans. Mix 4 cups wheat flour and white flour with yeast in a big bowl. Add hot water to kitchenaid mixer along with honey, oil, molasses and salt. Mix until dissolved. Add flour/yeast combo little by little (might want to put on the dough hook at this point). Add extra flour a little at a time while it kneeds. Let it kneed for about 10 minutes, stopping periodically to scrap the sides of the bowl. Divide dough in half, mold them into loaf shapes and place in bread pans. Place in warm oven, then turn oven off once they are in and let rise for an hour or two (in thiscold week I left the oven on warm while they rose).Cook for 35 minutes at 350 degrees.
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