Tuesday, July 31, 2012

Streusel Crumble Topping

MHS: This recipe was part of the Culinary Arts course (Spring 2012)

½ C flour
½ C rolled oats
¼ C sugar
¼ C brown sugar
1-2 teaspoon cinnamon
½ C butter, roughly diced

Blend flour, oats, sugars and cinnamon until evenly mixed. Add butter chunks and blend with a fork until mixture resembles course crumbs.

Spread evenly over top of unbaked pies, streusel bars, fruit crisps, coffee cakes, etc.
Bake as directed in pie, cookie or crisp recipe.

Monday, July 30, 2012

Peanut Butter Whipped Cream

MHS: This recipe was part of the Culinary Arts course (Spring 2012)

Whipped Cream:
½ C    heavy cream
1½ T   powdered sugar
¼ tsp  vanilla

Peanut Butter Sauce:
¾ C    creamy peanut butter
¼ C    powdered sugar
¼ C    heavy cream
½ tsp  vanilla

Combine first three cream, sugar and vanilla, beat until thick.
In small bowl combine remaining ingredients and blend until smooth and creamy.
Gently fold peanut butter mixture into whipped cream.

For a chocolate peanut butter cream pie:
Prepare chocolate pudding (use a little extra cornstarch for a thicker pie filling). Pour pudding into a prepared graham cracker crust; chill completely. Gently spread peanut butter whipped cream over chilled chocolate cream layer. Garnish with additional whipped cream, chocolate chips, mini Peanut Butter Cups (or quartered full-size Peanut Butter Cups); drizzle with chocolate sauce, extra peanut butter sauce, etc.

Sunday, July 29, 2012

Orange Sauce

MHS: This recipe was part of the Culinary Arts course (Spring 2012)

¾ C    cold water
¾ C    orange juice
1/3  C     sugar
1  Tbls cornstarch
pinch  salt
2 tsp    orange zest
1          egg yolk*, if desired

Stir the cornstarch smooth with a little cold water.
In a saucepan, heat remaining water and orange juice to boiling; stir in cornstarch mixture.
Boil gently two minutes.*
Add the sugar and salt and orange zest, stirring until sugar is fully dissolved.

Serve warm or chilled.

This simple orange sauce can be used as a glaze on meats or vegetables, or drizzled over salads or desserts. Spice it up with cinnamon or cloves, ginger, coriander, thyme, etc. (depends on what you’re using it for, and whether you want a more savory, or sweet flavor)

* If a richer sauce is desired… After boiling the water and juice mixture, stir a little of the sauce into the egg yolk and mix well, then stir the egg yolk back into the sauce. Then add sugar, salt and zest…

Saturday, July 28, 2012

Meat & Vegetable Pie

MHS: This recipe was part of the Culinary Arts course (Spring 2012)

1 onion, diced
2 Tbls fat
2 C cubed, cooked meat
  Tbls flour
1 C milk
1 Tbls Worcestershire sauce
1 C cooked peas
1 C sliced, cooked carrots
1 C sautéed mushrooms
salt & pepper
2  9” pastry crusts

Preheat oven to 425°. Line a 9” pie pan with bottom crust.

Cook peas and carrots.  Sauté mushrooms. Layer cooked vegetables into pie crust.

Melt fat in skillet or sauté pan and add meat; brown well. Remove meat and onion from skillet, layering over cooked vegetables in pie crust (leave fat and any browned bits in the pan).

Add flour, milk and Worcestershire sauce to remaining fat. Blend well. Reheat slightly if needed to thicken into a gravy-like sauce. Pour sauce over meat and vegetables; season with salt and pepper.

Cover with top pastry crust, sealing edges. Prick with fork or slit with knife to create steam vents. Bake until crust is brown, 30-35 minutes.

Obviously, lots of variations are possible with this recipe. In addition to using different meats, other vegetables could be added or substituted for endless flavor combinations. Herbs and/or spices added to the meat, vegetables or sauce could also alter and enhance this pie. Have fun with it!

Friday, July 27, 2012

Graham Cracker (Chocolate Cookie) Pie Crust

MHS: This recipe was part of the Culinary Arts course
(Spring 2012)

1 ½ C  crushed graham crackers
(alternative: chocolate graham crackers or cookie crumbs)
¼ C     sugar
1/3 C   butter, melted

Preheat oven to 375 degrees F.

In a small bowl, combine the crumbs and sugar; add butter (melted) and blend well.Press onto the bottom and up the sides of an ungreased 9-in. pie plate.

Bake for 8-10 minutes or until crust is lightly browned.Cool on a wire rack before filling.

Thursday, July 26, 2012

Broccoli Cheddar Soup

MHS: This recipe was part of the Culinary Arts course (Spring 2012)  -- We also made our own stock for this recipe. :) 
9 Tbls butter
1 lrg    onion, chopped
1/3 C   flour
3 C      half & half
4½ C  broth (vegetable or chicken)
3          bay leaves
½ tsp  grated nutmeg
salt and pepper to taste
6 C      broccoli florets
2 med carrots, diced
3½ C  (about 12 oz) grated sharp cheddar (white or yellow); plus extra for garnish

Melt the butter in a large Dutch oven (stock pot or other large pot) over medium heat. Add the onion and cook until tender, about 5 minutes.

Whisk in flour and cook until golden, about 3-4 minutes; then gradually whisk in half & half until smooth. Add broth, bay leaves and nutmeg. Season with salt & pepper as desired.

Reduce heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli (reserve some for garnish if desired) and carrot to the broth mixture and simmer until tender, about 20 minutes.

Discard bay leaves. Puree the soup in batches in a blender, or in the pot with an immersion blender. There will still be flecks of carrot and broccoli.

Add the cheese to the soup and whisk over medium heat until melted. Add up to ¾ C additional broth if soup is too thick.

Serve garnished with additional shredded cheese and/or broccoli florets.

Wednesday, July 25, 2012

Corny Mac & Cheese

(Maybe not the best picture...but we couldn't wait to dig in!) :)

1 15 oz can cream style corn
2 C milk
2 Tbls cornstarch
1 tsp onion powder
½ tsp each: nutmeg, salt, pepper
¼ tsp cayenne
4 C elbow macaroni
2 lbs grated cheese(s)*
½ C butter
1 egg, beaten
Toppings (optional): extra cheese, crushed croutons or potato chips, crumbled bacon, chives, crisp fried onions, etc.

Preheat oven to 350°.

Optional: Pulse the corn in a food processor if a smoother consistency is desired.

Cook and drain the macaroni; cover to keep warm, and set aside.

Add cornstarch to cold milk and stir until well mixed. In a saucepan combine corn, milk and cornstarch, and onion powder; bring to a simmer. Stir in nutmeg, salt, pepper and cayenne; continue to simmer and stir until the mixture thickens (2-4 minutes).

Pour this over the macaroni and stir to combine. Add cheese(s) -- reserve some cheese for topping, if desired -- butter, and egg, stirring until well combined; butter and cheeses should melt and get creamy. (Mmmmm!) Pour the mixture into a large casserole or baking dish (or a large skillet). -- I had to use two...one for now, one for later!

Top with extra cheese, croutons, bacon, herbs, etc. as desired. Bake on top rack until golden (typically about 30 minutes).

* A combination of cheddar and mozzarella works well for a basic, creamy mac & cheese. I used smoked gouda recently for my nephew's birthday dinner. Variations are delicious...choose cheese according to your taste! :)

Tuesday, July 24, 2012

Seafood Chowder

1 lb shrimp
30 oz condensed clam chowder
11 oz condensed tomato soup
14 oz diced tomatoes
¾ lb fish (of your choice)
1 potato, diced
1 onion, chopped
24 oz seafood stock (more if desired)
1/3 C brown sugar
¾ tsp garlic powder
2-3 bay leaves
salt & pepper

If desired, brown onion with a little butter in a sauté pan.

In a crock pot, combine onion, potato, shrimp, fish and diced tomatoes. Sprinkle with brown sugar, garlic powder, salt, pepper and bay leaves. Pour condensed soups over seasonings. Add seafood stock stirring gently (chicken stocks works okay too, just not quite the same flavor). Cook 4-6 hours, stirring occasionally. Add additional seafood stock to achieve desired consistency.

Monday, July 23, 2012

(Chicken*) Vegetable & Rice Soup

MHS: This recipe was part of the Culinary Arts course (Spring 2012)
  -- We also made our own stock for this recipe. :) 

9 C  broth (chicken or vegetable)
1½ boneless, skinless chicken breast (or about 12 oz chicken thigh meat), diced in large cubes, cooked
4     carrots, diced
2     med onions, diced
4     stalks of celery, diced
2 C  uncooked rice
        salt and pepper to taste

In a large saucepan over high heat, bring broth to a boil. Add the chicken, carrots, onion, and celery and reduce heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally.

Add rice and allow to simmer for another 15 minutes, or until rice is tender.

Salt and pepper to taste, as desired.

For the most part, the vegetables will add plenty of flavor to this soup. However, ,any herbs and spices could be added to enhance the soup or alter its flavor and character to your personal taste.

* Without the chicken, you've got a great vegetable/vegetarian soup.