From foodnetwork.com posted by The Neelys
Filling:
5 granny smith apples, peeled, cored, chopped small
1/4 c finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter cut into pieces
1/4 cup coarsely chopped pecans
Preheat oven to 350.
Mix all the filling ingredients together, place into 7 to 8 ounce baking dish.
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
Note: I cut the flour in the topping and added oats.
Monday, September 5, 2011
Twice-Baked sweet potatoes
posted on foodnetwork.com by Bobby Flay
4 large sweet potatoes, scrubbed
1 1/2 cups heavy cream
1 tablespoon chipotle peppers in adobo, pureed
1 stick unsalted butter, softened
1/4 cu creme fraiche
1/2 cup maple syrup, plus 2 tbsp
Salt and freshly ground pepper
nonstick cooking spray
Preheat oven to 375.
Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin. Rice the flesh in a ricer set over a bowl.
Bring the heavy cream and chipotle puree to a simmer over low heat in a small saucepan. Stir the warm cream, butter, creme fraiche and 1/2 cup of maple syrup into the sweet potato mixture until combined. Season with salt and pepper. Spray the baking dish with cooking spray. Fill each of the skins with the cream mixture, place back on the baking sheet and bake until golden brown. Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup.
Note: I did not use the creme fraiche ( I don't even know what that is!). I forgot the maple syrup until the end so I just drizzled the maple over each potato and stirred it in a bit. I probably only used 1/4 and I thought that was plenty. Very good, I love the chipotle!
4 large sweet potatoes, scrubbed
1 1/2 cups heavy cream
1 tablespoon chipotle peppers in adobo, pureed
1 stick unsalted butter, softened
1/4 cu creme fraiche
1/2 cup maple syrup, plus 2 tbsp
Salt and freshly ground pepper
nonstick cooking spray
Preheat oven to 375.
Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin. Rice the flesh in a ricer set over a bowl.
Bring the heavy cream and chipotle puree to a simmer over low heat in a small saucepan. Stir the warm cream, butter, creme fraiche and 1/2 cup of maple syrup into the sweet potato mixture until combined. Season with salt and pepper. Spray the baking dish with cooking spray. Fill each of the skins with the cream mixture, place back on the baking sheet and bake until golden brown. Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup.
Note: I did not use the creme fraiche ( I don't even know what that is!). I forgot the maple syrup until the end so I just drizzled the maple over each potato and stirred it in a bit. I probably only used 1/4 and I thought that was plenty. Very good, I love the chipotle!
Grilled Veggie Sandwich
1/2 cup Mayonnaise
4 cloves garlic, smashed to a paste
Salt and freshly ground black pepper
1 medium eggplant
canola oil
2 red bell peppers
1 loaf ciabatta, sliced lengthwise in 1/2
1/2 pound fresh mozzarella, thinly sliced
Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
Heat grill to high.
Slice eggplant, brush both sides with oil and season with salt and pepper. Grill until golden brown on both sides, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Rome the skin and the seeds.
Put bread on the grill, cut side down and grill for 30 seconds to warm through and crsp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese and arugula. Cover with the top of the bread and serve.
Note: I also saute' some mushrooms, grilled some red onion slices and tomato slices.
YUMMY! Scott even liked it!
4 cloves garlic, smashed to a paste
Salt and freshly ground black pepper
1 medium eggplant
canola oil
2 red bell peppers
1 loaf ciabatta, sliced lengthwise in 1/2
1/2 pound fresh mozzarella, thinly sliced
Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
Heat grill to high.
Slice eggplant, brush both sides with oil and season with salt and pepper. Grill until golden brown on both sides, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Rome the skin and the seeds.
Put bread on the grill, cut side down and grill for 30 seconds to warm through and crsp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese and arugula. Cover with the top of the bread and serve.
Note: I also saute' some mushrooms, grilled some red onion slices and tomato slices.
YUMMY! Scott even liked it!
Thursday, September 1, 2011
Slow Cooker Yogurt
http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html#.TlbwobpXapM.facebook
--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)
--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)
--frozen/fresh fruit for flavoring
--thick bath towel
The Directions.
This takes a while. Make your yogurt on a weekend day when you are home to monitor.
I used a 4 quart crockpot. This is so exciting. My fingers are shaking!
Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.
Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
Go to bed, or let it sit for 8 hours.
In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.
Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
Notes: I used 2% milk and added a tbsp of vanilla and 1 cup of sugar when I added the live cultures. We like vanilla yogurt! It was very good but I think I'll cut the sugar by a 1/4 of a cup.
--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)
--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)
--frozen/fresh fruit for flavoring
--thick bath towel
The Directions.
This takes a while. Make your yogurt on a weekend day when you are home to monitor.
I used a 4 quart crockpot. This is so exciting. My fingers are shaking!
Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.
Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
Go to bed, or let it sit for 8 hours.
In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.
Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
Notes: I used 2% milk and added a tbsp of vanilla and 1 cup of sugar when I added the live cultures. We like vanilla yogurt! It was very good but I think I'll cut the sugar by a 1/4 of a cup.
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