WINE: Metairie Sauvignon

Perfect wine for a summer patio night!

BUTTER PECAN ICE CREAM

Some friends of mine moved to China recently for 2 years as missionaries.  While most of their stuff is in storage, their fabulous KitchenAid Ice Cream Maker is safely on loan to me!  I have been so ready for fall to come I can hardly stand it.  So this weekend I made homemade Butter Pecan Ice Cream.  It. Was. Amazing.

BUTTER PECAN ICE CREAM

1 cup packed light brown sugar
1/2 cup water
1/8 teaspoon salt
2 large eggs
2 tablespoons unsalted butter
1 cup whole milk
1 teaspoon vanilla extract
1 cup heavy cream
1 cup toasted pecans, chopped

Combine the brown sugar, water and salt in a saucepan and bring to a boil, stirring to disolve the sugar.  Boil the syrup for 2 minutes.

Meanwhile, beat the eggs together in a medium bowl.  Slowly beat in the syrup. (Beat constantly and add the syrup slowly so you dont scramble the eggs.)

Cook in a double boiler (not directly on the stovetop) stirring constantly, until the mixture reached 175 degrees and coats the back of the spoon.  Do not allow the mixture to boil.  Add the unsalted butter and stir until melted.  Strain into a medium bowl and refrigerate until very cold.  (Very important - don't get impatient!  If you can, leave this in the refrigerator overnight).

Add the whole milk and vanilla extract and mix well to combine.

Beat the heavy cream until soft peaks form.  Fold into the egg mixture.  

Pour into and ice cream maker and freeze according to directions (30 minutes in the kitchenaid pre-frozen bowl).  Fold the pecans in the last 5 minutes.

Serve right away for "soft serve" ice cream, or pour into an air-tight container and freeze to serve at a later date.

Since there are eggs in the ice cream, make sure to eat it all within 5 days.  (Like that will be a problem...)

Source: BrownEyedBaker

RHUBARB PIE

My cute British grandparents used to make strawberry rhubarb pie (and when I say 'make' I really mean bought and put in the oven.) So when I found frozen rhubarb at Central Market I grabbed a bag, not sure what I would do with it. I didn't have any strawberries but did a little research and found that rhubarb can be a pie filling all on its own!  If you've never had rhubarb, it's kind of a mix between a cherry and a strawberry... Kind of. 

RHUBARB PIE

4 cups chopped rhubard

1 1/3 cups white sugar

6 Tbsp all-purpose flour

1 Tbsp butter

1 pastry for 9" double crust pie 

Preheat oven to 450 degrees.

Spray non-stick spray on pie plate.  Lay bottom pie pastry over pie plate.  

Combine sugar and flour.  Splrinkle 1/4 of it over pastry in pie plate.  heap rhubarb over this mixture.  Sprinkle remaining sugar and flour over top.  Dot with small pieces of butter.  Cover with top crust. 

Pinch the edges of the pastries together to seal the edge of the pie.  

Place pie on lowest rack in over.  Bake for 15 minutes.  Reduce temperature to 350 degrees, and continue to bake for 40 to 45 minutes.

Serve warm or cold.  (And ice cream is always a nice addition!)

Serves: One 9" Pie

Enjoy!

BAKED SPAGHETTI SQUASH LASAGNA

INGREDIENTS: 

1 (4 lb.) spaghetti squash 

Sauce: 

1 T. olive oil 

2 garlic cloves, minced 

1 tsp. salt 

1/4 tsp. ground black pepper 

1/8 tsp. crushed red pepper 

2 (28 oz.) cans whole tomatoes, drained and coarsely chopped 

1 tsp. dried oregano 

1 tsp. dried thyme 

Gratin Topping: 

1 (15 oz.) container part-skim ricotta cheese 

1/2 c. freshly grated Parmesan cheese 

1 tsp. dried oregano 

1 tsp. dried thyme 

1/2 tsp. salt 

DIRECTIONS:


For the Squash: 

1.  Pierce squash several times with a fork and place on a baking sheet.  Bake at 400 degrees for about 1 1/2 hours, or until tender.  Cool. 

2.  Cut squash in half lengthwise and scrape out seeds.  Use a fork to scrape the inside flesh of the squash into spaghetti-like strands.  You should end up with about 6 cups of strands. For the Sauce: 

3.  Heat olive oil in a large saucepan over medium heat.  Add garlic and cook for about 2 minutes, stirring frequently.  Add salt, black pepper, crushed red pepper, tomatoes, oregano, and thyme.  Bring to a boil.  Then reduce heat and simmer for 20 minutes, or until thickened, stirring occasionally. For the Gratin Topping: 

4.  Place all gratin topping ingredients in a mixing bowl; stir to combine. For Assembly and Baking: 

5.  Place spaghetti squash 'noodles' in a baking dish sprayed with cooking spray.  Pour sauce evenly over squash.  Place cheese mixture on top of sauce and spread it with the back of a spoon to evenly cover the sauce. 

6. Bake at 400 degrees for 40 to 45 minutes, or until heated through, bubbly, and lightly browned. 

ENJOY!

Source: The Kitchen is my Playground

BLACKBERRY & GINGER TRIFLE

Oh help me... This is one of the yummiest desserts I have had in a while. Some friends came over for a dinner party and brought this dessert. It looks, tastes and sounds super fancy but it's oh-so easy!

BLACKBERRY & GINGER TRIFLE

1 piece fresh ginger (3 inches long), peeled and roughly chopped
3/4 cup sugar
1 store-bought pound cake (12 to 16 ounces)
2 cups cold heavy cream
2 packages (6 ounces each) fresh blackberries

In a small saucepan, combine ginger, 1/2 cup sugar, and 1/2 cup water.  Bring to a boil, and stirl until sugar disolves.  Cover pan and remove from heat; set aside to steep, at least 20 minutes and up to 1 hour.  (The longer the syrup steeps, the stronger the ginger flavor will be.  I allowed to steep for 45 minutes.)

With a serated knife, cut pound cake into 1-inch thick slices; lay slices on a piece of waxed paper (for easy cleanup.)  With a brush, dab slices on both sides with syrus, leaving chopped ginger behind; use all the syrup.  Cut slices into cubes.

Whip the cream with the remaining 1/4 cup sugae until soft peaks form.  In alternating layers, arrange cake cubes, whipped cream, and blackberries in 8 serving glasses or dishes (or one large, deep serving ish, preferably glass).  Chill until ready to serve, at least 30 minutes and up to overnight.

Source: Martha Stewart

WILD RICE

WILD RICE

3 boxes of Rice-a-Roni long grain wild rice
2 sticks of butter
4 TBspns of chopped onion
1 cup slivered almonds
1 lb sliced mushrooms
6 TBspns of Sherry (not cooking)
2 Tspns salt
6 cups (I used 4) chicken broth 

Combine everything but broth and seasoning packets.  Cook for 20 minutes on the stovetop stirring frequently.

Put in 9x13 pan.  Add broth and seasoning packets, and stir.

Bake at 325 for 1 hour uncovered 

ENJOY!

MUSHROOM & PAPPARDELLE SOUP WITH GREMOLATA

MUSHROOM & PAPPARDELLE SOUP WITH GREMOLATA

2 Tbsp olive oil
4 oz. cremini mushrooms, sliced 1/4-in thick 
(2 cups)1 large onion, diced (1 1/2 cups)
3/4 tsp. dried Italian seasoning
7 cups low-sodium vegetable broth
4 oz. pappardelle noodles
1 1/2 cups green beans, cut into 1-in pieces
1/3 cup masarpone cheese
1/4 cup fresh italian parsley
1 clove garlic, peeled, 
2 tsp grated lemon zest

To make Soup: 

Heat oil in pot over medium-high heat. Add mushrooms and onion, and sauté 5 minutes. Stir in Italian seasoning, then broth. Cover, and bring to a boil. Set aside 1/2 cup broth, then add noodles; simmer 3 minutes, stirring occasionally. Add green beans, and simmer 3 minutes. Remove from heat.

Whisk reserved 1/2 cup broth into mascarpone in bowl. Slowly stir mascarpone mixture into Soup.

To make Gremolata: 

pulse parsley, garlic, and lemon zest in food processor until finely chopped.

Ladle Soup into bowls. Garnish each with 2 tsp. Gremolata.

Serves 6

ENJOY!

HOT HAM & CHEESE DIP

I recently had my 3rd annual Christmas party (Ho Ho Ho) and made this dip.  A friend of mine came over to help me get ready beforehand (and to open the wine for me... I mean really, that's what friends are for!)  And I do believe that in the short time between the oven and the table, half of the dip disappeared... I'm not sure what happened...

HOT HAM & CHEESE DIP

8 thick slices smoked ham, finely chopped

1 (8 oz.) block of cream cheese, softened

1 cup shredded cheddar cheese

1 cup shredded swiss cheese

1 pinch cayenne pepper

2 Tbsp freshly chopped parsley

1 bag mini toasts, crackers, or freshly sliced bread

Combine the ham, cream cheese, 3/4 cup each of the swiss and cheddar cheeses, and the pinch of cayenne pepper in a glass bowl.

Stick the bowl in the microwave for about 45 seconds to soften the cheeses.

Mix it all together until smooth.  Transfer to a baking dish.  Sprinkle with remaining cheese over the top.

Bake for 10 minutes at 350 degrees.  Switch the oven to broil and cook 2 to 5 more minutes, or until the cheese is browned and bubbly.

Garnish with parsley and serve with toasts, crackers or bread.

Source: Taste for Adventure

ENJOY!

GHIRARDELLI SALTY CHOCOLATE-PECAN CANDY

• 

  
  

  GHIRARDELLI SALTY CHOCOLATE-PECAN CANDY

  1 cup pecans, chopped
  3 (4 oz.) bars bittersweet chocolate baking bars (I use Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars)
  3 (4 oz.) white chocolate baking bars (I use Ghirardelli White Chocolate Baking Bars)
  1 teaspoon coarse sea salt*
  
  
  Place the pecans in a single layer on a baking sheet.
  
  
  Bake at 350° for 8 to 10 minutes or until toasted.
  
  
  Line a 17 X 12" jelly-roll pan with parchment paper.  Break each chocolate bar into 8 equal pieces.  (You will have 48 pieces total).  Arrange in a checkerboard patter on the pan, alternating white and dark chocolate.  The pieces should touch each other.
  
  
  Bake at 225° for 5 minutes or just until chocolate is melted.  Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden toothpick.  Sprinkle evenly with pecans and sea salt.
  
  Chill up to 1 hour or until firm.  Break into pieces.  Store in an airtight container in refrigerator for up to 1 month.
  
  * Coarse sea salt is the best and really makes a difference.  Though, if you must substitute, you can use 3/4 teaspoon kosher salt.
  
  

  ENJOY!

NUTELLA CRESCENT ROLLS

It is never a good thing when I am home alone with a jar of Nutella.  I have no self-control and the jar will not last long.  It is even worse when crescent rolls are involved!

NUTELLA CRESCENT ROLLS

1 can (8 oz) Pillsbury Crescent Rolls
1/2 cup Nutella, plus more for topping
1/2 cup toffee bits
1/2 cup chopped pecans

Heat oven to 375.  Separate dough into 8 triangles; press each slightly to enlarge.  Spread 1 Tbsp Nuetella evenly over each triangle.  Sprinkle each with 1 Tbsp toffee bits and 1 Tbsp pecans.  Press in slightly.

Roll up the crescent rolls.  Place on ungreased cookie sheet and curve into crescent shapes.

Bake 12 to 17 minutes or until deep golden brown.  Remove from cookie sheet; cool 5 minutes.  If desired add additional Nutella to top of each roll.

ENJOY!