Monday, June 23, 2014
Rachel will be away for one month
Rachel is away at camp till Late July. When she gets back, she will get right back into the swing of things and start cooking! While she is gone, we are hungry!!
Friday, June 20, 2014
Parisian Steak and Cheese Croissant Sandwiches
When I went to Paris, it was the best week of my life. I had so many great sandwiches there, and I wanted to replicate them. Here is a great recipe:
Parisian Steak and Cheese Croissant Sandwiches
Serves 4
Ingredients:
4 - 4oz beef filet steaks
Salt and pepper
2 tablespoons of unsalted butter, at room temperature
4 croissants
6oz of brie cheese, cut into 1/2 inch slices, at room temperature
2 cups of arugala
Directions:
Season the filets with salt and pepper. In a medium skillet, melt the butter over medium high heat. Cook the steaks for about 5 minutes on each side, or until medium rare. Set aside for 5 minutes before slicing. Slice the steak across the grain, into 1/4 - 1/2 inch thick slices.
Heat a large nonstick skillet or griddle over medium heat. Use a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves cut side down in a skillet, and cook for 30 seconds, to 1 minute until lightly toasted. Lay the brie slices over the toasted croissant halves. Place about 1/4 cup of arugula on the bottom halves of the croissant. Add the sliced steak. Top with the remaining arugula, and add the top of the croissant. Serve, and enjoy!
Parisian Steak and Cheese Croissant Sandwiches
Serves 4
Ingredients:
4 - 4oz beef filet steaks
Salt and pepper
2 tablespoons of unsalted butter, at room temperature
4 croissants
6oz of brie cheese, cut into 1/2 inch slices, at room temperature
2 cups of arugala
Directions:
Season the filets with salt and pepper. In a medium skillet, melt the butter over medium high heat. Cook the steaks for about 5 minutes on each side, or until medium rare. Set aside for 5 minutes before slicing. Slice the steak across the grain, into 1/4 - 1/2 inch thick slices.
Heat a large nonstick skillet or griddle over medium heat. Use a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves cut side down in a skillet, and cook for 30 seconds, to 1 minute until lightly toasted. Lay the brie slices over the toasted croissant halves. Place about 1/4 cup of arugula on the bottom halves of the croissant. Add the sliced steak. Top with the remaining arugula, and add the top of the croissant. Serve, and enjoy!
Serve with a caesar salad!
I had to post this photo of the cheesecake… good memories. That is what I call a good dessert!
PLAT - Pancetta, Lettuce, Avocado, and Tomato with Romano Aioli
Most people love BLT's but what about the BLT without the bacon? Don't kill me for saying this but here is a recipe for a sandwich without bacon. Here is the recipe:
PLAT
Serves 4
Ingredients
8oz of pancetta
Romano Aioli:
1 small garlic clove
1 1/2 tablespoons of lemon juice
1 teaspoon of dijon mustard
Pinch of sugar
2 large egg yolks
Salt and pepper
1/2 cup of peanut oil
2 tablespoons of grated pecorino romano
Sandwich Build:
8 slices of bread
2 heirloom tomatoes, cut into 1/4 inch thick slices
1 heart of romaine lettuce, cleaned
1 ripe avocado, sliced into 1/4 inch strips and drizzled withl lime juice, to prevent browning
Directions:
In a large nonstick skillet over medium heat, cook the pancetta in batches until crispy, 3-4 minutes on each side. Let it drain on a paper towel and set aside.
For the aioli:
In a food processor, add the garlic and pulse. Then add the lemon juice, mustard, sugar, and egg yolks. Sprinkle with salt and pepper. Process until combined, about 10 seconds. Then slowly steam in the oil while the machine runs. Scrape down the sides of the bowl, and add the grated cheese, and process for about 10 more seconds. Taste and adjust the seasonings with more lemon juice, and pepper if necessary.
For the sandwich build:
Lightly toast the bread. Smear some aioli on each slice of the bread. Top with 2 slices of tomatoes, avocado slices, romaine, and 3-4 slices of the crispy pancetta.
Enjoy!
PLAT
Serves 4
Ingredients
8oz of pancetta
Romano Aioli:
1 small garlic clove
1 1/2 tablespoons of lemon juice
1 teaspoon of dijon mustard
Pinch of sugar
2 large egg yolks
Salt and pepper
1/2 cup of peanut oil
2 tablespoons of grated pecorino romano
Sandwich Build:
8 slices of bread
2 heirloom tomatoes, cut into 1/4 inch thick slices
1 heart of romaine lettuce, cleaned
1 ripe avocado, sliced into 1/4 inch strips and drizzled withl lime juice, to prevent browning
Directions:
In a large nonstick skillet over medium heat, cook the pancetta in batches until crispy, 3-4 minutes on each side. Let it drain on a paper towel and set aside.
For the aioli:
In a food processor, add the garlic and pulse. Then add the lemon juice, mustard, sugar, and egg yolks. Sprinkle with salt and pepper. Process until combined, about 10 seconds. Then slowly steam in the oil while the machine runs. Scrape down the sides of the bowl, and add the grated cheese, and process for about 10 more seconds. Taste and adjust the seasonings with more lemon juice, and pepper if necessary.
For the sandwich build:
Lightly toast the bread. Smear some aioli on each slice of the bread. Top with 2 slices of tomatoes, avocado slices, romaine, and 3-4 slices of the crispy pancetta.
Enjoy!
I didn't take a photo of it because my family devoured it before I could photograph it. Forgive me.
Vegetable Burritos
I really like burritos and it just so happens that we had these burritos twice in a row. Here is the recipe:
Vegetable Burritos
Serves 6
1 tablespoon of olive oil
2 cups of Long Grain Rice
4 cups of low sodium chicken broth
1 small onion, diced
2 teaspoons of ground cumin
Salt and pepper to taste
1 lime, juiced
1/4 cup of parsley
2 whole zucchini, cut into slices lengthwise
2 yellow zucchini, cut into slices lengthwise
2 ears of corn, leaves and slim removed
Olive oil, for brushing
Salt for sprinkling
1 - 15oz can of refried beans
1 teaspoon of chili powder
1/2 teaspoon of garlic powder
6 whole sized flour tortillas
2 roma tomatoes, diced
Grated cheddar cheese, for serving
Optional Toppings, Salsa, Guacamole, Sour cream, Hot sauce
For the rice:
Heat the olive oil in a large saucepan over medium heat. When the oil is heated throw in the onion, and sauté until their is a little bit of color on the onion. Add the rice and toast for 2 minutes by stirring it around. Pour in the chicken broth, and the lime juice. Bring to a boil, then cover and reduce it to a simmer. Cook for 20-25 minutes, or until the liquid is absorbed. Addthe cumin, and salt until seasoned. Set aside.
For the veggies:
Brush the zucchini, squash, and corn, afar cutting it, with olive oil and sprinkle it with salt. Saute in a skillet over high heat, until they develop some color. Remove them when they are ready.
Heat the beans in a small saucepan, and sprinkle in salt, chili powder, the rest of the cumin, and the garlic powder.
Warm the tortillas in the microwave for 30 seconds.
Assembly:
Lay out each tortilla on your work surface. Add the rice, beans, and plenty of veggies. Top with tomato, cheese, and any other desired topping. Tuck in the sides, and roll the burrito as tightly as you can. Enjoy!
For a less carb version, put everything in a bowl, without the tortilla! Still as delicious!
Vegetable Burritos
Serves 6
1 tablespoon of olive oil
2 cups of Long Grain Rice
4 cups of low sodium chicken broth
1 small onion, diced
2 teaspoons of ground cumin
Salt and pepper to taste
1 lime, juiced
1/4 cup of parsley
2 whole zucchini, cut into slices lengthwise
2 yellow zucchini, cut into slices lengthwise
2 ears of corn, leaves and slim removed
Olive oil, for brushing
Salt for sprinkling
1 - 15oz can of refried beans
1 teaspoon of chili powder
1/2 teaspoon of garlic powder
6 whole sized flour tortillas
2 roma tomatoes, diced
Grated cheddar cheese, for serving
Optional Toppings, Salsa, Guacamole, Sour cream, Hot sauce
For the rice:
Heat the olive oil in a large saucepan over medium heat. When the oil is heated throw in the onion, and sauté until their is a little bit of color on the onion. Add the rice and toast for 2 minutes by stirring it around. Pour in the chicken broth, and the lime juice. Bring to a boil, then cover and reduce it to a simmer. Cook for 20-25 minutes, or until the liquid is absorbed. Addthe cumin, and salt until seasoned. Set aside.
For the veggies:
Brush the zucchini, squash, and corn, afar cutting it, with olive oil and sprinkle it with salt. Saute in a skillet over high heat, until they develop some color. Remove them when they are ready.
Heat the beans in a small saucepan, and sprinkle in salt, chili powder, the rest of the cumin, and the garlic powder.
Warm the tortillas in the microwave for 30 seconds.
Assembly:
Lay out each tortilla on your work surface. Add the rice, beans, and plenty of veggies. Top with tomato, cheese, and any other desired topping. Tuck in the sides, and roll the burrito as tightly as you can. Enjoy!
For a less carb version, put everything in a bowl, without the tortilla! Still as delicious!
Because the burritos were to full, I couldn't fold them, they were still very good!
Sunday, June 15, 2014
CHEESECAKE
Father's Day Dessert
Cordon Rose Cheesecake
From Rose Levy Bernbaum's book
The Cake Bible
I am pointing out the book and author, because the book should be in every cook's collection. What makes this cake interesting is that it can be made without a crust.
Also, this is not a heavy New York style cheesecake that is overcooked, pasty and just too heavy to enjoy. My father swears by this recipe and we spent some time making it this weekend. I think you will find this recipe to be nice change of pace from store bought or poorly made cheesecakes you get at most places.
Pre heat oven to 350
Ingredient:
1 Cup of sugar
2 x 8oz blocks of cream cheese in packages: Philadelphia is fine
3 eggs
1.5 t of vanilla
3 T fresh lemon juice
1/4t of salt
A3 cups of sour cream
In stand mixer- combine cream cheese and sugar and whip until creamy.Abut 3 minutes.
After that at the eggs, one at a time and blend until just incorporated.
Add Vanilla, lemon juice and salt. Lastly add the sour cream and blend until it is just mixed.
Have a springform pan prepped with vegetable crease along the sides and greased parchment on the bottom of the pan. Wrap the pan tightly with aluminum foil.
Dump batter into spring form pan
Place the pan in a large roasting pan.
Place the pan in the oven, the fill the roasting with hot water. About 1" high surrounding the springform pan.
Cook for 40 minutes. Then turn the heat in the over off and let the cake sit in the over for an hour. This will keep the top of the cake from collapsing or cracking.
Then remove from oven and let cool for another hour.
Then put i fridge over night.
We topped our tonight with local strawberries. It was amazing.
Lastly this recipe makes a light cheese cake. So you will really enjoy it and not feel too full! Enjoy!!
Saturday, June 14, 2014
Watch out for tomorrow!
Father's Day lookout! Watch out for tomorrows recipes! P.S: Sorry I haven't posted in a while!
Happy Summer!!!!
Tuesday, June 10, 2014
Dads Birthday: Dessert Banana Meringue Pudding
So here is the last thing I made for my dads birthday. It was a home run. Here is the recipe:
Banana Meringue Pudding
Serves 8
Pudding:
4 large eggs
2/3 cup of sugar
1/4 cup of cornstarch
4 cups of whole milk
2 tablespoons of unsalted butter
2 teaspoons of vanilla extract
Pinch of kosher salt
Assembly:
1 11ounce box of vanilla wafer cookies
3 ripe bananas, thinly sliced
4 large egg whites
1/2 cup of sugar
Directions:
Pudding:
Lightly whisk the eggs in a large bowl just to blend. Whisk the sugar and the cornstarch in a medium saucepan. Gradually whisk the milk into the sugar mixture and heat over medium heat, whisking often until it is very warm to the touch. Gradually, whisk half or the hot milk mixture into the eggs, then whisk the egg mixture back into the milk mixture in the saucepan.
Cook, whisking constantly, until thickened and the whisk leaves a trail of pudding, it should be about the consistency of mayonnaise, about 4 minutes. Remove from heat, add the butter, vanilla, and salt, and whisk until the butter is melted, and the mixture is smooth.
Strain the pudding through a fine mesh strainer, and into another bowl. Cover the pudding with plastic wrap, and chill until cool, about 2 hours.
Assembly:
Spread 1/3 of the pudding evenly into a 2 quart baking dish. Top with half of the cookies, and half of the bananas. Repeat layers one more time, and top with the remaining 1/3 of the pudding. Cover and chill for at least 4 hours.
Just before serving, heat the broiler. Using an electric mixer on medium speed, beat the egg whites until foamy. With the motor running, gradually add the sugar. Increase the speed to medium high heat and beat until stiff peaks form.
Spoon the meringue over the pudding, and swirl decoratively. Broil the meringue until it turns brown in some places, about a little less than 1 minute. You can crush some wafer cookies on top of the meringue.
*The pudding can be assembled 2 days ahead, without the meringue
Banana Meringue Pudding
Serves 8
Pudding:
4 large eggs
2/3 cup of sugar
1/4 cup of cornstarch
4 cups of whole milk
2 tablespoons of unsalted butter
2 teaspoons of vanilla extract
Pinch of kosher salt
Assembly:
1 11ounce box of vanilla wafer cookies
3 ripe bananas, thinly sliced
4 large egg whites
1/2 cup of sugar
Directions:
Pudding:
Lightly whisk the eggs in a large bowl just to blend. Whisk the sugar and the cornstarch in a medium saucepan. Gradually whisk the milk into the sugar mixture and heat over medium heat, whisking often until it is very warm to the touch. Gradually, whisk half or the hot milk mixture into the eggs, then whisk the egg mixture back into the milk mixture in the saucepan.
Cook, whisking constantly, until thickened and the whisk leaves a trail of pudding, it should be about the consistency of mayonnaise, about 4 minutes. Remove from heat, add the butter, vanilla, and salt, and whisk until the butter is melted, and the mixture is smooth.
Strain the pudding through a fine mesh strainer, and into another bowl. Cover the pudding with plastic wrap, and chill until cool, about 2 hours.
Assembly:
Spread 1/3 of the pudding evenly into a 2 quart baking dish. Top with half of the cookies, and half of the bananas. Repeat layers one more time, and top with the remaining 1/3 of the pudding. Cover and chill for at least 4 hours.
Just before serving, heat the broiler. Using an electric mixer on medium speed, beat the egg whites until foamy. With the motor running, gradually add the sugar. Increase the speed to medium high heat and beat until stiff peaks form.
Spoon the meringue over the pudding, and swirl decoratively. Broil the meringue until it turns brown in some places, about a little less than 1 minute. You can crush some wafer cookies on top of the meringue.
*The pudding can be assembled 2 days ahead, without the meringue
Dad's Birthday : Filet Mignon
It is a treat for me to get to cook filet mignon. So here is the recipe:
Filet Mignon with Honey-Dijon Vinaigrette, Lavender Fine Herb Goat Cheese, and Butter Lettuce
Serves 3-4
Filet Mignon:
1pound of filet mignon, trimmed
Peanut oil
Kosher salt
Pepper
Herb Goat Cheese:
8 ounces of goat cheese
2 tablespoons of chopped fresh flat leaf parsley
1 tablespoon of finely chopped chives
1 tablespoon of finely chopped fresh tarragon
1 teaspoon of dried lavender, or a mix or fresh and dried
Ground pepper
Vinaigrette:
1/4 cup of honey
3 tablespoons of balsamic vinegar
2 tablespoons of dijon mustard
Kosher salt and pepper
1/4 cup of extra virgin olive oil
Butter lettuce leaves, for filling
Directions:
For the filet mignon:
Heat a cast iron, or non stick skillet with 1 tablespoon of peanut oil.
For the fine herb goat cheese:
Mash together the goat cheese, parsley, chives, tarragon, lavender, and black pepper in a small bowl.
For the vinaigrette:
Whisk together the honey, vinegar, mustard, and salt, and pepper to taste in a bowl until combined. Slowly whisk in the olive oil until emulsified. It will get thicker.
Season the filets with salt and pepper.
Cook until golden brown, and cooked until medium rare, about 6 minutes per side, depending on how thick the filets are. Remove from the pan, and let it rest on a cutting board for 5 minutes before thinly slicing.
Fill the lettuce leaves with a few slices of the filet, a small dollop of the goat cheese, and drizzle with the vinaigrette. Top with parsley if you like.
Filet Mignon with Honey-Dijon Vinaigrette, Lavender Fine Herb Goat Cheese, and Butter Lettuce
Serves 3-4
Filet Mignon:
1pound of filet mignon, trimmed
Peanut oil
Kosher salt
Pepper
Herb Goat Cheese:
8 ounces of goat cheese
2 tablespoons of chopped fresh flat leaf parsley
1 tablespoon of finely chopped chives
1 tablespoon of finely chopped fresh tarragon
1 teaspoon of dried lavender, or a mix or fresh and dried
Ground pepper
Vinaigrette:
1/4 cup of honey
3 tablespoons of balsamic vinegar
2 tablespoons of dijon mustard
Kosher salt and pepper
1/4 cup of extra virgin olive oil
Butter lettuce leaves, for filling
Directions:
For the filet mignon:
Heat a cast iron, or non stick skillet with 1 tablespoon of peanut oil.
For the fine herb goat cheese:
Mash together the goat cheese, parsley, chives, tarragon, lavender, and black pepper in a small bowl.
For the vinaigrette:
Whisk together the honey, vinegar, mustard, and salt, and pepper to taste in a bowl until combined. Slowly whisk in the olive oil until emulsified. It will get thicker.
Season the filets with salt and pepper.
Cook until golden brown, and cooked until medium rare, about 6 minutes per side, depending on how thick the filets are. Remove from the pan, and let it rest on a cutting board for 5 minutes before thinly slicing.
Fill the lettuce leaves with a few slices of the filet, a small dollop of the goat cheese, and drizzle with the vinaigrette. Top with parsley if you like.
Monday, June 9, 2014
Dad's Birthday: 1st Dessert : Cookies
Me love cookies! Its that simple. Here is the recipe:
Citrus Butter Cookies
Makes about 24 cookies
Cookies:
2 large eggs
4 sticks (1 pound) of butter, softened
1 1/2 cups of sugar
3 tablespoons of orange, lime, and lemon zest (1 tablespoon each)
4 cups of all purpose flour
2 tablespoons of orange, lemon, or lime juice (2 tablespoons total)
Icing:
3 cups of powdered sugar
2 tablespoons of whole milk
2 tablespoons of combined orange, lemon, and lime zest
Juice of 1/2 of a lime
Juice of 1/2 a lemon
Dash of salt
Extra zest, for decorating
Preheat the oven to 350 degrees.
Separate the eggs. Set aside one of the egg whites for the icing.
Using a standing mixer, cream the butter, and the sugar until combined..
Add the egg yolks and mix until combined.
Add the 3 tablespoons of the citrus zest, then add the flour, and mix until just combined.
Next, add 2 tablespoons of citrus juice (your choice) and mix until the dough comes together.
Scoop out heaping teaspoons of dough, then roll them into balls between your hands, and place them on a baking sheet, with a silpat.
Bake them for 12-13 minutes, or until they're not quite turning brown.
Remove them from the oven but keep them on the cookie sheet for 3-4 minutes.
Use a spatula to move them to a cooling rack, and cool them completely.
To make the icing:
Combine the egg white with the rest of the icing ingredients, except the extra zest. Whisk throughly until combined, adding either more powdered sugar, or more juice until it reaches the consistency of pourable, yet still thick.
Put it in a squirt bottle.
Drizzle the icing across the cookies in several lines, and repeat in the other direction.Sprinkle them with the extra zest, before the icing sets.
Citrus Butter Cookies
Makes about 24 cookies
Cookies:
2 large eggs
4 sticks (1 pound) of butter, softened
1 1/2 cups of sugar
3 tablespoons of orange, lime, and lemon zest (1 tablespoon each)
4 cups of all purpose flour
2 tablespoons of orange, lemon, or lime juice (2 tablespoons total)
Icing:
3 cups of powdered sugar
2 tablespoons of whole milk
2 tablespoons of combined orange, lemon, and lime zest
Juice of 1/2 of a lime
Juice of 1/2 a lemon
Dash of salt
Extra zest, for decorating
Preheat the oven to 350 degrees.
Separate the eggs. Set aside one of the egg whites for the icing.
Using a standing mixer, cream the butter, and the sugar until combined..
Add the egg yolks and mix until combined.
Add the 3 tablespoons of the citrus zest, then add the flour, and mix until just combined.
Next, add 2 tablespoons of citrus juice (your choice) and mix until the dough comes together.
Scoop out heaping teaspoons of dough, then roll them into balls between your hands, and place them on a baking sheet, with a silpat.
Bake them for 12-13 minutes, or until they're not quite turning brown.
Remove them from the oven but keep them on the cookie sheet for 3-4 minutes.
Use a spatula to move them to a cooling rack, and cool them completely.
To make the icing:
Combine the egg white with the rest of the icing ingredients, except the extra zest. Whisk throughly until combined, adding either more powdered sugar, or more juice until it reaches the consistency of pourable, yet still thick.
Put it in a squirt bottle.
Drizzle the icing across the cookies in several lines, and repeat in the other direction.Sprinkle them with the extra zest, before the icing sets.
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