Monday, November 30, 2009

Quiche Lorraine Recipe

Quiche Lorraine is probably the world's best known classic French quiche recipe, but quiche Lorraine actually originated in Germany in the medieval kingdom of Lothringen, which the French later renamed Lorraine. The word ‘quiche’ itself is derived from the German word ‘Kuchen’, meaning cake.

The original Quiche Lorraine recipe was a pie with an egg, cream and smoked bacon filling, but no cheese. Only later was cheese was added to Quiche Lorraine. Our North American version of the Quiche Lorraine recipe uses onions, but the additon of onion to Quiche Lorraine actually makes it a Quiche Alsacienne.

Today, Quiche Lorraine is served throughout France and the current French version of Quiche Lorraine does include cheese (either Emmental or Gruyère), but unlike the version served in North America, the bacon is cubed, no onions are added and the custard base is thicker.

Classic Quiche Lorraine Recipe
Courtesy of The Canadian Living Test Kitchen

Quiche Lorraine is a menu workhorse. You can even freeze it to rewarm when needed.

Crust:
1-1/2 cups (375 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/4 cup (50 mL) cold butter, cubed
1/4 cup (50 mL) lard or cold butter, cubed
1 egg yolk
1 tsp (5 mL) vinegar
Ice water

Filling:
6 slices bacon
1 onion, finely chopped
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
4 eggs
1/2 cup (125 mL) milk
1/4 cup (50 mL) 6% cream
2 tbsp (25 mL) dijon mustard
3/4 cup (175 mL) shredded Gruy? cheese

Preparation:
In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until pastry clumps together. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days. Or enclose in heavy-duty foil or resealable freezer bag and freeze for up to 2 weeks. Let cold or thawed pastry stand at room temperature for 15 minutes before rolling.)

On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) fluted quiche pan or pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold inside rim. Flute edge if using pie plate. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; let cool on rack.

Filling: In large skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels.

Drain fat from pan. Fry onion, pepper and salt over medium heat until softened, about 4 minutes.

In large bowl, whisk together eggs, milk and cream. Crumble bacon and add to egg mixture along with onion. Brush mustard over base of pastry shell; sprinkle with cheese. Pour in egg mixture.

Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven for 20 minutes.)

Enjoy!

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Quiche Lorraine on Foodista

Saturday, November 28, 2009

Rutabaga Oka Soup

The rutabaga is a root vegetable that is a cross between the cabbage and the turnip. The rutabaga is believed to have originated in Scandinavia or Russia, introduced to England in the 1700's (although records as early at 1669 mention the rutabaga) and came to North America in the early 1800's.

During World War 1, the rutabaga kept large parts of the German population alive after grain and potato crops failed, and gained a reputation as a 'famine food'. The rutabaga still unjustly retains this bad reputation to this day.

The beta carotene rich rutabaga looks very much like the turnip, with yellow-orange flesh and ridges at its neck, and has a delicate sweetness and flavor reminiscent of both cabbage and turnip.

One of our favorite Rutabaga recipes combines rutabaga with Oka cheese for a hearty and healthy meal on a cold winter's night. Not only is this Rutabaga recipe rich in nutrients, is is also surprising easy to make and tastes wonderful as well!

Rutabaga Oka Soup

Ingredients
1 tblsp (15 ml) butter
1 onion, chopped2 cloves garlic, chopped
4 cups (1 L) peeled and diced rutabaga (or turnip)
1 cup (250 ml) peeled and diced celeriac
4 cups (1 L) chicken broth
2 sprigs fresh thyme
Salt and freshly ground pepper to taste
1 cup (250 ml) milk
1 apple, peeled and quartered
1/4 cup (60 ml) unsweetened apple juice
3 oz (90 g) Oka, gouda, mild, medium or old cheddar, or slices of brie cheese

Directions:
1) In large saucepan over medium-high heat, melt butter ans saute onion and garlic with rutabaga and celeriac.
2) Add chicken broth and thyme. eason generously and bring to boil. Simmer over low heat for 20 minutes.
3) Meanwhile, in a blender, blend apple and apple juice. Heat and reserve for serving.
4) Remove thyme sprigs and puree soup with a handheld blender or regular blender. Add milk while blending
5) Ladle soup into bowls and garnish with a drizzle of apple puree, diced cheese and a few leaves of thyme.

Enjoy!

Rutabaga Recipe courtesy All You Need Is Cheese magazine.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Creamed Rutabagas on Foodista

Friday, November 27, 2009

How to Cook Prime Rib

There is no roast quite as legendary as Prime Rib, but many people are afraid to serve this premium cut of beef since they are not sure how to cook prime rib properly. Prime rib roast cooking times vary based on the desired doneness, but for the perfect prime rib, cook to medium rare (although these cuts will remain tender even when cooking roast prime rib to well done). A basic guidline for prime rib roast cooking times is detailed below.

For an easy but great tasting prime rib recipe, simply season the prime rib with salt and freshly ground black pepper before roasting. If you are looking for something a little more adventureous, try one of the two Prime Rib Seasoning suggestions below (check back later for some great rotisserie recipes in our upcoming Prime Rib series).


Prime Rib Roast Cooking Times:
Doneness......Roasting Time..Internal Temp..Temp after Standing
Medium rare...... 22............... 140F (60C).......... 145F (63C)
Medium........... 25................ 155F (68C) ......... 160F (71C)
Well-Done........ 30................ 165F (74C)...........170F (77C)
Roasting time is calculated per pound (500g) of meat. Based on a minimum Prime Rib Roast weight of 4 lb (2 kg) .
Use an instant read digital meat thermometer to take the guesswork out of prime rib roast cooking times.


Prime Rib Roast cooking instructions:
1) Place roast, fat-side-up on rack in roasting pan.
2) Season roast; insert meat thermometer into centre of roast avoiding fat or bone, or check periodically with digital meat thermometer.
3) Cook, uncovered, in 325F (160C) oven to desired doneness.4) Remove Prime Rib roast to cutting board; tent with foil for 10 to 15 minutes to allow temperature to rise an additional 5F (3C) and to allow juices to set.


Seasoning for Prime Rib:

Lemon Pepper Rub
Season prime rib roast with salt and pepper. Combine finely grated rind from 1 lemon, 4 minced garlic cloves, 1 tblb (15 ml) each salt and freshly ground pepper and rub over roast. Follow prime rib roast cooking instructions above.

Herb and Mustard Rub
Cut slits all over roast and insert garlic slivers into slits. In small bowl, combine 1/4 cup (50ml) grainy Dijon mustard, 3 tblsp (45 ml) chopped fresh thyme and 2 tblsp (30 ml) each shopped fresh rosemary and vegetable oil. Spread over roast. Follow prime rib roast cooking instructions above.


Enjoy!

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Prime Rib on Foodista

Wednesday, November 25, 2009

Sacher Torte

Sacher Torte, the Austrian chocolate layer cake spread with apricot jam and covered with a shiny glaze of dark chocolate, was invented by Franz Sacher in 1832 and has become one of the most famous and well-known of all Viennese pastry specialties.

The trademark for the Original Sacher torte was registered by the Hotel Sacher, and the Sacher Torte recipe is still a well-kept secret today. The Original Sacher torte is still only made in two places, Vienna and Salzburg, where, by law, they are permitted to write the name 'Sacher' on the cake, and then is shipped to locations around the world. The only place where you can find the Original Sacher Torte outside of Austria, is in the Sacher shop of Bolzano, Italy.

There are many imitations of the original sacher torte recipe, and since imitation IS the highest form of flattery, this wonderful adaptation of the Sacher Torte recipe would surely have pleased even Franz Sacher!

Sacher Torte

Ingredients:
4 1/2 oz unsalted butter, melted
1 cup icing sugar
1 tsp vanilla
6 large egg yolks
6 large egg whites
4 1/2 oz chocolate, melted
1/2 cup granulated sugar
1 cup all purpose flour
1 1/2 cups apricot jam, warmed with 1 tblsp water and sieved

Glaze:
10 1/2 oz chocolate, chopped
1 cup sour cream

Preheat oven to 350F.Grease a 10-inch springform pan and line with parchment paper (or use 2 8-inch pans).
In a bowl, stir together the butter, icing sugar and vanilla. Beat in the egg yolks and then the chocolate.
In a a different bowl, beat egg whites until peaks start to form. Gradually add the sugar, and beat until stiff. Fold egg/sugar mixture into the chocolate mixture. Sift the flour over this mixture and lightly but throughly fold in. Pour into cake pans.
If baking in 1 springform pan, bake about 50 minutes, or until skewer inserted in center of pan comes out clean. If baking in 2 pans, bake about 30 minutes, or until skewer inserted in center of pans come out clean.
Leave to cool in pans.
Remove and place 1 cake on cake plate (If only 1 cake baked, divide the cake in equal halves horizontally through the middle of the cake) and spread with some jam. Place the 2nd cake or 2nd layer on top, and spread with the remainder of the jam over the entire cake.Ice the entire cake with chocolate glaze.

To make the glaze, melt the chocolate over a pot of hot (not boiling) water. Stir in the sour cream and spread quickly over the entire cake.

Serve Sacher Torte with unsweetened whipped cream.

Enjoy!

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Sachertorte on Foodista

Tuesday, November 24, 2009

Spaetzle

Spaetzle is a type of noodle commonly eaten in Germany, as well as Austria. Although the exact geographic location of the origin of spaezle is not known, (various regions claim to be the originators of the spaetzle noodle), Spaezle has been mentioned in documents dating back to 1725. Medieval drawings are also believed to illustrate the spaetzle noodle, which would place it at an even earlier date.

Today, the estimated annual commercial production of spaetzle produced in Germany (not including homemade spaetzle) exceeds 40,000 tons.

Spaetzle dough is very easy to make, consisting of only a few ingredients, and is routinely served as a side dish in individual households in Germany. Homemade spaetzle are commonly irregularly shaped, and can be formed as small button or lump noodles, large thick noodles, or long thin noodles.This spaetzle recipe uses only 4 main ingredients, and pairs as well with Jaeger Schnitzel or Weiner Schnitzel in a mushroom sauce as it does with a hearty beef stew.

Spaetzle

2 2/3 cups all purpose flour
4 eggs
1/2 tsp salt
1 1/2 - 1 3/4 cups water and milk mixed (1 cup milk & 1/2-3/4 cup water)
Salt & Pepper to taste
Melted butter & parsley to finish

Sift dry ingredients into bowl. Beat together liquid ingredients. Make a well in the flour, add liquid and beat to a smooth batter quite vigourously till small bubbles form. Let sit 1/2 hour.

Bring water to a boil, add salt and flick pieces of bater into water, or use a special spaetzle maker, potato ricer, food mill or coarse grater. When noodles rise to the top, remove, rinse and drain.

Toss with melted butter and parsley, and season to taste with salt and pepper.

Enjoy!

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Herbed Spaetzle Iii on Foodista

Sunday, November 22, 2009

Homemade Eggnog

There is nothing more traditional for the holidays than a thick and creamy glass of homemade eggnog on a crisp winter's night. If you aready have found your perfect old fashioned eggnog recipe, you know it is just as delicious whether you imbibe on a traditional alcoholic homemade eggnog version or choose to make a non alcoholic eggnog recipe that even the kids can enjoy.

Our favorite recipe for homemade eggnog can be served with or without alcohol, and can be made up to 3 or 4 days ahead of time.

Homemade Eggnog

Ingredients
6 eggs
½ cup (125 ml) sugar
4 cups (1 L) milk
2 tsp (10 ml) vanilla extract
½ cup (125 ml) brandy (optional)
2 cups (500 ml) whipping cream
Ground nutmeg

Method
In a large heavy saucepan, beat eggs and sugar until well blended. Gradually stir in milk. Cook over medium-low heat, stirring constantly, until mixture is thick enough to coat a spoon, about 25 minutes. Pour custard into a large bowl. Stir in vanilla and brandy. Chill bowl in ice water for a few minutes, stirring occasionally. Cover and refrigerate at least 3 hours or overnight.
To serve, beat whipping cream until soft peaks form. Gently fold whipped cream into custard. Sprinkle lightly with nutmeg. Either keep eggnog refrigerated or place bowl on a bed of ice. Serve within 2 hours. Makes 16 - 1/2 cup (125 mL) servings.

For a hint of holiday spirit, add dark rum instead of brandy when serving.

Tip Homemade Eggnog can be prepared ahead of time. It can be kept, covered, 3 to 4 days in the refrigerator. Whisk eggnog before serving.

Enjoy!

Recipe courtesy Eggs Recipes, Egg Farmers of Canada.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Saturday, November 21, 2009

Vegetable and Blue - Samosa Recipe

The samosa is believed to have originated in Central Asia prior to the 10th century, and has been served as a popular snack in South Asia for many centuries. Today's modern version of the samosa has evolved through numerous modifications to the traditional samosa recipe, with many health-conscious people now opting to go with a lighter baked samosa recipe instead of the traditional deep frying method.

This more traditional but updated version of the samosa recipe combines spicy vegetables with blue cheese for delicious starter, a filling main course or a delicious snack.

Vegetable and Blue Samosa Recipe

Ingredients:
7 oz (200 g) sweet potato, peeled and diced
1/2 medium red onion, diced
2 cloves garlic, finely chopped
1-2 tblsp sunflower oil
1 tsp cumin
Black pepper
2-3 tblsp frozen peas, dethawed
6 1/4 oz (175 g) blue cheese, broken into medium sized pieces
Small bunch coriander
4 sheets filo pastry
Oil for frying
Mango Chutney for serving

Directions:
1) Heat oil in frying pan and gently cook the onions, sweet potato and garlic until soft, stir in cumin and pepper and then drain on paper towel.
2) When cooled combine with peas, crumbled blue cheese and a little chopped coriander. Spread out the filo pastry and cut the sheets in half down their length, and stack the strips on top of each other.

To form the Samosa:
Place one eighth of the mixture on the filo strip off centre (to the left) approx. 2.5 cm (1 inch) from end of pastry nearest you.
Fold over right hand corner of pastry to cover filling. Fold over wrapped filling to give a triangular shape.
Continue folding down the pastry strip, ensuring points are tucked in to avoid filling seepage. Seal the final fold with a little water.

3) Continue with remaining filo and filling until all samosas are formed. Heat oil in a pan and gently fry the samosas a few at a time, turning occassionally until the pastry is puffed and golden. Keep warm while remainder are cooked then serve garnished with fresh coriander and mango chutney.

Enjoy!!

Recipe courtesy Rosenborg Castello Cheese and Arla Foods Inc.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Thursday, November 19, 2009

Sweet Potato Marshmallow Casserole

Any good chef knows that a fabulous meal isn't just about the meat - creative side dishes can make or break a meal, so we set out to find some delicious and inventive side dishes for a festive dinner and found this sweet potato casserole with marshmallows recipe.

We admit that at first, we thought that a 'sweet potato casserole with marshmallows recipe' was a bit of a stretch on the 'unusual' theme, but after trying this delicious Sweet Potato Marshmallow Casserole from the kitchens of Emeril Lagasse, we were converts!

Sweet potatoes pack a healthy punch, and the marshmallows add just the right amount of 'sweet' to really make this sweet potato marshmallow recipe really work. Even the kids will love it!!

Sweet Potato Marshmallow Casserole

3 ½ to 4 pounds fresh sweet potatoes, scrubbed well
¼ cup light brown sugar
¼ cup evaporated milk or heavy cream
2 tablespoons unsalted butter, at room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon finely grated orange zest
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
Pinch ground mace
Pinch ground cloves
¼ cup finely chopped toasted pecans
3 cups miniature marshmallows

Preheat oven to 400 degrees F. Line a large baking sheet with foil.
Bake the sweet potatoes on the foil-lined baking sheet until a thin, pointy knife inserted in the center meets no resistance, 45 minutes to 1 hour.
Set aside until cool enough to handle.
Once cooled, remove the skins and mash until smooth. (If you have a potato ricer, this works well in helping to remove any stringy fibers, as does a food mill.)
In a large bowl combine the potatoes (you should have about 4 cups), sugar, evaporated milk, butter, orange juice, vanilla, salt, orange zest, cinnamon, nutmeg, mace and cloves and beat until smooth.
Spoon the mixture into the prepared pan and sprinkle with the chopped pecans.
Arrange the marshmallows in an even layer over the top and bake until the marshmallows are lightly browned, 35 to 45 minutes.
This can be made a day ahead, covered, and refrigerated, then returned to room temperature and baked 35 to 45 minutes before serving.
Makes 8 to 10 servings

Recipe courtesy Emeril Lagasse and Martha Stewart Omnimedia, Inc.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Wednesday, November 18, 2009

Strawberry Trifle Recipe

Berries truly are the superfoods of our generation, and incorporating any variety of berries into delicious desserts, as Emeril Lagasse did in his Strawberry Trifle Recipe, is the best way to ensure your entire family benefits from these antioxident rich fruits!

A festive trifle can't be beat as the finishing touch after a delicious meal, and although this Strawberry Trifle recipe takes a bit of time to prepare, the end result is well worth it and will have your guests begging for your strawberry trifle recipe!

Strawberry Trifle Recipe, courtesy Emeril Lagasse, 2003

Ingredients
1 1/2 quarts fresh strawberries, rinsed, patted dry, hulled and sliced
3 tablespoons granulated sugar
3 tablespoons plus 2 teaspoons Grand Marnier, (or other orange-flavored liqueur, or orange juice)
1 teaspoon orange zest, finely grated
Prepared Lemon Pound Cake (10 to 12 ounces - store bought or your own homemade), crusts trimmed and sliced 1/2-inch thick
Vanilla Pastry Cream (recipe below)
1 1/4 cups heavy cream
1 tablespoon confectioner's sugar
Bittersweet chocolate shavings, garnish

Vanilla Pastry Cream
2 cups whole milk
2 cups heavy cream
1/2 cup sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
4 large egg yolks
1/4 cup cornstarch, sifted

Cooking Directions
Trifle
In a large bowl, combine the strawberries, sugar, 3 tablespoons of the Grand Marnier, and the orange zest. Stir to combine and let sit for 15 to 30 minutes.
Cut the cake to fit in an even layer across the bottom of an 8 1/4-inch footed trifle bowl, or in a large, decorative bowl with straight sides. Spoon one-third of the berries and their juice over the cake, spreading evenly to the edges and allowing the juice to soak into the cake. Top with one-third of the pastry cream (recipe below), and repeat layering, ending with pastry cream. Cover with plastic wrap and refrigerate until well chilled, 2 to 3 hours.
In a medium bowl, beat the cream until frothy. Add the confectioner's sugar and remaining 2 teaspoons of Grand Marnier and beat until peaks form.
Unwrap the trifle and spread the whipped cream evenly across the top. Garnish the top with chocolate shavings and serve.

Vanilla Pastry Cream
In a medium, heavy saucepan, combine the milk, cream, sugar, vanilla bean pods and seeds. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth. Add the egg yolk mixture to the pan of hot milk and whisk to combine. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Remove from the heat and strain into a clean container. Discard the vanilla bean or rinse and reserve for another use. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 4 hours, before using.

Strawberry Trifle Recipe courtesy of Emeril Lagasse, 2003

Monday, November 16, 2009

Blueberry Cobbler

Wild blueberries are packed with flavor and healthy nutrients, and what better way to serve up one of the world's greatest 'superfoods' than in a delicious old-fashioned Blueberry Cobbler.

This simple blueberry cobbler recipe is easy enough to make for an everyday dessert yet is also perfect to serve as the finishing touch to a lavish home-made Thanksgiving dinner. Blueberry Cobbler is a perennial favorite for traditional holiday feasts, so be certain to make extras for anyone who asks for that second piece!

Blueberry Cobbler

Ingredients
1 1/2 cup flour
1/2 teaspoon salt
5 tablespoons frozen butter, cubed
1/4 cup frozen shortening, cut into large chunks
5 tablespoons ice water
4 cups blueberries (preferably wild)
4 tablespoons butter, diced
2 cups sugar

Directions
Preheat oven to 450 degrees. Lightly grease an 8 x 8-inch baking pan.
In the work bowl of a food processor, combine the flour and salt. Quickly cut the butter and shortening into the dry mixture until the size of small peas. Dribble in the ice water a little at a time and process quickly to moisten the mixture until it starts to come together. This pastry can be made ahead of time and refrigerated between two sheets of waxed paper until ready to use.
Roll out the pastry into a large sheet, approximately 20 x 12. Lay into the prepared baking dish, gently tucking it into the corners and allowing the extra to hang over the sides.
Spread the blueberries evenly in the baking dish. Dot with the diced butter. Sprinkle with 1 1/2 cups of the sugar. Flip the overhanging pastry over the blueberries to make a top. If pieces break off, just set them on top. The cobbler should look rustic. Sprinkle the remaining 1/2 cup sugar over the pastry.
Place in preheated oven and immediately reduce heat to 425 degrees. Bake for 45 minutes, until dough is golden brown and berry juice bubbles up.
Serve with warm vanilla ice cream.

Recipe Courtesy of Julie Brennan, Cooking Live

For more great recipes, Chef's tips and tools visit http://www.amateur-chef.com/

Sunday, November 15, 2009

Favorite Stromboli Recipes

After taste-testing many different Stromboli recipes and being only mildly pleased with the end result, we finally found what is now one of our favorite Stromboli recipes from the kitchens of Emril Lagasse.

Stromboli is a type of Italian bread-dough turnover that is filled with a variety of cheeses, Italian meats or vegetables, similar to calzone. But what exactly is the difference between Calzone and Stromboli? The common misconception is that calzones have ricotta or marinara and strombolis do not. In in actual fact, the ingredients for both calzones and strombolis can be the same, as the ingredients are at the discretion of the chef. The difference lies in the fact that stromboli are rolled into an oblong loaf, similar to a burrito, and a calzone is a pocket of dough filled with the ingredients of choice.

Favorite Stromboli Recipes, Recipe courtesy Emeril Lagasse, 2003

Ingredients
Basic Pizza Dough, recipe follows, or use store-bought pizza dough
1/2 pound hot Italian sausage, removed from casings and crumbled
1 cup sliced yellow onions
1/2 cup thinly sliced red bell peppers
1/2 cup thinly sliced green bell peppers
2 tablespoons thinly sliced seeded and stemmed jalapenos
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/2 pound sliced ham
1/4 pound thinly sliced pepperoni or salami
1/2 cup sliced black olives
2 cups grated provolone
2 cups grated mozzarella
1 large egg, beaten with 1 tablespoon water to make an egg wash
1 cup finely grated Parmesan

Directions
Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
Remove from the oven and let stand 10 minutes. Slice thickly and serve.

Basic Pizza Dough:
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt

In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
Use as directed.

Recipe courtesy Emeril Lagasse, 2003

Enjoy!!

For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/

Friday, November 13, 2009

Ice Cream Cone Cupcakes

For a great kid-friendly dessert, or in lieu of a birthday cake for a children's party, why not try these creative Ice Cream Cone Cupcakes? But don't let their name fool you - ice cream cone cupcakes are just as popular with the adults as they are with children.


Although this recipe for ice cream cone cupcakes, courtesy of the 2010 Milk Calendar, is for 12 chocolate-only flavored ice cream cone cupcakes, we have included instructions to change the basic recipe to vanilla ice cream cone cupcakes if you don't like chocolate, or so you can mix and match your flavors and serve a variety of both chocolate and vanilla ice cream cone cupcakes.


Ice Cream Cone Cupcakes


12 flat-bottomed ice cream cones
3/4 cup (175 ml) granulated sugar
1/2 cup (125 ml) unsweetened coca powder
1 cup (250 ml) milk
1 egg
1/2 cup (125 ml) butter, melted
2 tsp (10 ml) vanilla
1 3/4 cups (425 ml) all-purpose flour
1 1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt


Chocolate Icing:
3/4 cup (175 ml) semisweet chocolate chips
2 tblsp (30 ml) milk
1/4 cup (50 ml) sour cream (not fat-free)
Sprinkles or other candies


Directions:
1) Preheat oven to 350F (180C). Cut 12 strips of foil from a roll, each about 2-inches (5 cm) wide. Scrunch 1 strip around the bottom of each ice cream cone and nestle into muffin pan to hold cones in place.
2) In a large bowl, whisk together sugar and cocoa; gradually whisk in milk until blended. Whisk in egg, butter and vanilla. Without stirring, sprinkle with flour, baking powder and salt; stir until evenly moistened.
3) Spoon batter into ice cream cones, heaping slightly; smooth tops. Bake for about 30 min or until tester inserted into centre of cupcake comes out clean. Cool completely in pan on rack.
4) Icing: In a microwave-safe bowl or measuring cup, combine chocolate chips and milk. Microwave on medium (50%) power for 1 to 2 min or until chocolate is melted (or heat in a small saucepan over low heat); stir until smooth. Stir in sour cream. Let cool slightly.
5) Spread icing over cooled cupcakes and decorate with sprinkles as desired.

Variation:
To make vanilla flavored Ice Cream Cone Cupcakes, omit cocoa powder, decrease sugar to 2/3 cup (150 ml), increase vanilla to 1 tblsp (15 ml) and the flour to 2 cups (500 ml).
To make vanilla icing: Beat 1/4 cup (50 ml) softened butter, 2 tblsp (30 ml) milk, 1 tsp (5 ml) vanilla and 1 1/2 cups (375 ml) icing sugar until fluffy, adding a little more milk if necessary to thin.

Enjoy!

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Thursday, November 12, 2009

Nova Scotia Seafood Chowder

Every coastal area offers their own regional Seafood chowder recipe, the most well-known being clam chowder which can be either cream-based (New England Clam Chowder) or tomato-based (Manhattan Clam Chowder), but don't limite yourself to just these two chowders - there are many other delicious seafood chowder recipes to experiment with, such as this Nova Scotia Seafood Chowder.

Nova Scotia Seafood Chowder is a velvety smooth seafood chowder with a classic Maritime flavor that is ready to customize with your favorite fish or seafood. This simple seafood chowder is quick and easy to make, but doesn't skimp on taste!!

Nova Scotia Seafood Chowder

Ingredients
2 cups (500 ml) lobster meat
1 lb (500 g) fish fillets (haddock, cod, halibut, etc.)
1/2 cup (125 ml) onions, chopped
1/4 cup (50 ml) butter or margarine
2 Tbsp (25 ml) all-purpose flour
4 cups (1 L) potatoes, peeled & diced
1 cup (250 ml) water
1 lb (500 g) scallops
4 cups (1 L) 10% cream
3 cups (750 g) milk
1 tsp (5 ml) salt
pinch white cayenne pepper
1 lb (500 g) mussels or clams, steamed shucked

Method
1) If frozen, thaw lobster reserving the lobster liquor. Remove any bits of shell or cartilage and cut into bite-size pieces. De-bone fish fillets and cut into 1-inch (2.5cm) pieces. Set aside.
2) In a heavy saucepan, sauté onions in butter until tender. Stir in flour and cook for 1 minute. Add potatoes and enough water to cover and bring to a boil, cook until tender. Add fish, scallops, and simmer for 5 minutes, stirring once or twice. Add cream, milk, lobster, lobster juice, mussels and seasonings. Heat gently and serve.
3) Makes 12 servings.

Recipe compliments of Taste of Nova Scotia.

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Tuesday, November 10, 2009

Watergate Salad

Watergate salad, also known as Pistachio salad, Hawaiian Surprise or Pistachio Delight, is a sweet dessert salad developed by Kraft Foods in the 1970's. Watergate Salad is similar to Ambrosia Fruit Salad, since both recipes use canned fruit or fruit cocktail and/or mandarin oranges, mini marshmallows and whipped cream, and both are quick and easy to prepare.

So, how did Watergate Salad get its name? The answer to that question still remains a bit of a mystery. A Kraft Foods representative advised that Kraft developed the recipe for their Pistachio Pineapple Delight in 1975, however, they never referred to their salad as Watergate Salad until consumers started to request the recipe by that name. Some believe that a Chicago food editor renamed the pistachio salad as Watergate Salad in order to spark interest in her column when she printed the recipe. Others believe it's linked to the infamous American political scandal while still others attribute it to the Watergate Hotel. Despite the debate, the one thing everyone does agree on is that the Watergate Salad recipe is simply delicious!

Whether served as a dessert or a holiday dinner salad, Watergate Salad is sure to be a hit with the adults and children alike.

Watergate Salad

Ingredients:
2 cups JET-PUFFED Miniature Marshmallows
2 pkg. (4-serving size each) JELL-O Pistachio Instant Pudding
2 cans (14 fl oz/398mL each) crushed pineapple in juice, undrained
1 cup chopped pecans
3 cups thawed COOL WHIP Whipped Topping

Directions:
COMBINE marshmallows, dry pudding mix, pineapple and nuts in large bowl.

STIR in Cool Whip. Refrigerate 1 hour.

Enjoy!

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Monday, November 9, 2009

Recipes for Swiss Chard - Swiss Chard with Orange and Bacon

Swiss Chard is a leafy green with a slightly bitter taste, similar to kale, and is very popular among Mediterranean cooks. Swiss chard is so called to distinguish it from French spinach varieties by 19th century seed catalogue publishers.

Although it is the leaves of the Swiss Chard that are eaten, Swiss Chard actually hails from the same species as the garden beet, which is cultivated for its edible root, not its leaves.

Typically, most recipes for Swiss Chard cook or saute mature leaves and stalks, but if the plant is young and tender, you may want to try adding swiss chard raw to salads for a distinctive Mediterranean flavor.

This is one of our favorite recipes for Swiss Chard, courtesy of Home Made Simple, and is the perfect light accompaniment for any meal.

Swiss Chard with Orange and Bacon

INGREDIENTS
2 lbs (907 g) Swiss or red chard, tough stems discarded and leaves coarsely chopped
4 slices lean bacon, diced
Zest of 1 orange, finely grated
1 cup (250 ml) freshly squeezed orange juice
2 tblsp (30 ml) unsalted butter
Salt and fresh ground black pepper, to taste

DIRECTIONS
In a large pot of boiling salted water, cook the chard about 3 minutes, until bright green and tender. Drain, squeezing out any excess water from the leaves.
In a skillet, cook bacon over medium heat until crisp, about 5 minutes. Transfer bacon to a plate. Pour the orange juice into the same skillet. Bring to a boil. Cook, stirring occasionally, until mixture is reduced and slightly thickened, about 4 minutes.
Turn off heat. Stir in butter or margarine, orange zest and chard.
Season to taste with salt and pepper. Transfer to a serving dish, top with diced bacon and serve.

Tip: To make this dish vegetarian friendly, simply substitute a soy-based product for the lean bacon. Look for soy bacon or tempeh bacon in the natural foods refrigerated section of your local grocery or specialty store.

Enjoy!

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Saturday, November 7, 2009

Philadelphia Cream Cheese No Bake Cheesecake

The Kraft Kitchens recipes collection offers a wide variety of cheesecake recipes using Philadelphia cream cheese, but one of our all-time favorites is this wonderful Philadelphia Cream Cheese No Bake Cheesecake that delivers all the creamy deliciousness of cheesecake without all the time and fuss.

For a great Philadelphia cream cheese no-bake cheesecake recipe that won't disappoint, give this quick and easy recipe a try. But don't be afraid to change-up your ingredients - try replacing the strawberries with raspberries or a mix of both for a delightful Chocolate-Summer Berry Philadelphia Cream Cheese No-Bake Cheesecake!

Chocolate-Berry Philadelphia Cream Cheese No-Bake Cheesecake

2 squares semi-sweet chocolate
2 pkg (8 oz each) Philadelphia Cream Cheese, softened
1/3 cup sugar
2 cups thawed Cool Whip Dips Chocolate
1 Oreo Pie Crust (6 oz)
1-1/2 cups halved strawberries

MICROWAVE chocolate in small microwaveable bowl on high 1 min; stir until chocolate is completely melted. Set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in whipped topping. Spoon into crust.

REFRIGERATE 3 hours or until set. Top with strawberries just before serving. Store leftover pie in refrigerator.

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Friday, November 6, 2009

Grilled Lobster Tails

Grilled lobster tails are the perfect gourmet entre for any occasion, and contrary to popular myth, grilling lobster tails is actually very easy to do.

Follow our simple instructions on how to cook lobster tails for guaranteed perfect grilling results every time. Using a sharp knive or chef's scissors, cut the lobster tails in half lengthwise and open the shell butterfly-style to expose as much of the lobster meat as possible. Marinate the lobster tails in either the butter marinade or Caribbean marinade recipes below, and grill.

The secret to cooking lobster tail on grill is to make certain you don't overcook your lobster. When grillng lobster tails, once the shell is red and the lobster meat is white or opaque, it is ready to serve. Always remember that just like any other meat, grilled lobster tails will still keep cooking once you remove them from the heat.


Grilled Lobster Tails with Garlic Butter Marinade

2 8-10 oz lobster tails
4 tbsp butter
1 garlic clove, minced or crushed
1 tblsp freshly squeezed lemon juice
salt and pepper

Melt butter in a small saucepan on stove. Remove from heat and add garlic to warm butter. Add freshly squeezed lemon juice and mix well.
Using a brush, thoroughly baste the flesh side of the tails with the butter-garlic mixture.
Heat BBQ grill to medium-high. Lightly salt and pepper lobster tails, and place tails, flesh side down, on hot grill for 4 to 5 minutes or until light grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 3 to 6 minutes until the shell is red and lobster meat is firm and opaque. Do not overcook!


Grilled Lobster Tails with Caribbean Marinade

2 8-10 oz lobster tails
2 tblsp diced green onions
2 garlic cloves, crushed
4 tplsp olive oil
1 tsp sea salt
freshly ground pepper, to taste
1 tsp dried thyme,
1 cup pineapple juice,
1 cup white wine.

Combine ingredients in shallow dish. Add butterflied lobster tails and marinade in the fridge for approximately 1 hour, turning every 15 minutes.
Heat BBQ grill to medium-high. Place lobster tails, flesh side down, on hot grill for 4 to 5 minutes or until light grill marks show. Flip the lobster tails to shell side down. Baste with marinade several times during the next 3 to 6 minutes until the shell is red and lobster meat is firm and opaque. Do not overcook!


Enjoy!!


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Wednesday, November 4, 2009

Lipton Onion Soup Recipes

Easy to make Lipton onion soup recipes, such as our easy recipe for Aggie's Rice, can be invaluable weeknight time savers for busy families, but Lipton onion soup can also be added as a flavor enhancer flavor to many recipes that can typically taste bland.

Kick up the flavor of your meals by adding this 'secret ingredient' - meatloaf made with Lipton onion soup mix and Lipton onion soup burgers are favorites in our household. Simply add 1/2 to 1 package of dry Lipton onion soup to your recipe and continue as directed.

If you are looking for a new idea for roasting or baking potatoes, try one of our easiest Lipton onion soup recipes: cut your potatoes into chunks or wedges, place in a plastic bag, drizzle with vegetable oil, add a package of dry Lipton onion soup and shake until coated. Place in single layer on foil covered cookie sheet and back in 350F oven for 30-45 minutes, or until done.

Of course, even our easy Campbell Chicken Rice Casserole uses Lipton onion soup as a flavor enhancer.

The next time you are out shopping, pick up a few packages of Lipton onion soup and experiment by adding it to almost any type of meat, meatloaf, ground beef or meatballs for a quick and easy flavor enhancer.

Tuesday, November 3, 2009

Campbell Chicken Rice Casserole

Easy to make chicken rice casseroles can be virtual life-savers for those of us with full time jobs, kids and busy weeknight schedules, so our Campbell Chicken Rice Casserole arrives just in time to ease the pressure, especially as we head into the hectic holiday season.

Our easy to make, but tender and tasty Campbell Chicken Rice Casserole uses only 6 pantry staple items, and takes only a few minutes of prep-to-oven time. Pop your chicken rice casseroles into the oven and you easily free up an hour or so to devote to one of your many time-consuming jobs.

Campbell Chicken Rice Casserole

1 can (10 oz) cream of mushroom soup
10 oz milk
2/3 of a 10 oz can of mushrooms with liquid
1 envelope onion soup mix
4 small chicken breasts
3/4 cups uncooked rice

Heat over to 350F.
Blend soup & milk, reserving 1/2 cup of the mixture.
Sire together remaining soup mixture, uncooked rice, mushrooms with liquid and 1/2 onion soup mix.
Pour into greased baking dish.
Arrange chicken breasts on rice mixture.
Pour reserved soup mixture over chicken.
Sprinkle remaining onion soup mix on top.
Cover and bake 1 hour.
Uncover and bake 15 minutes longer.

Enjoy!

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Sunday, November 1, 2009

Oven Baked Pork Chops

Although there are many different ways to cook pork chops, some methods are better than others to ensure tender and moist pork chops every time.

At the Amateur, we generally suggest oven baked pork chops over grilled pork chops, as the grilling method tends to dry out and toughen your meat. If you do prefer to use your grill over the oven, then marinating pork chops for grilling will help to tenderize the meat and deliver tasty and moist pork chops every time. And don't forget to use an instant read thermometer to reduce the risk of over or undercooking your pork chops.

Our recipe for Oven Baked Pork Chops is one of the easiest to make recipes in our collection - the combination of vinegar and apple juice works as a tenderizer for moist pork chops every time, and the mustard and brown sugar adds just the right sweet and tangy taste.

Oven Baked Pork Chops

1 tsp hot mustard
1 cup bread crumbs
1/2 cup brown sugar
1/4 cup vinegar
1 1/4 cups apple juice
4 centre cut pork chops, fat removed

Place pork chops in baking pan. Combine sugar, crumbs, mustard, vinegar and 1/4 cup apple juice. Spread this mixture over chops with the remaining juice. Bake covered in 325F oven for 3/4 hour. Uncover and continue to bake another 15 minutes.

Enjoy!

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Great Gift Ideas for the Amateur Chef