Constant Growing Amazement Cooks!

Sunday, November 19, 2017

 
One of the recipes I did for Bon Appetit- Nov.2017.  It really was good- perfect to serve with ice cream.  I was expecting to taste a pecan pie layer in the middle but really it all melted down into the brownies.  Still tasted good but not what I expected.
 

 
 
Brownie Pecan Pie Ooey Gooey Butter Cake
Author: 
  
  • Base
  • 1 18.3 oz. fudge brownie mix
  • 1 egg
  • 6 tablespoons melted butter
  • ¼ cup water
  • Pecan Pie Filling
  • 3 large eggs
  • 1 cup light corn syrup
  • ⅓ cup packed light-brown sugar
  • ¼ cup granulated sugar
  • 4 tablespoons butter, melted
  • 2 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups pecan halves
  • Topping
  • 1 8 oz. cream cheese, room temperature
  • 3 eggs
  • 1 teaspoon vanilla
  • ½ cup butter, melted
  • 3 cups confectionery sugar
Instructions
 
  1. Preheat oven to 325 degrees. Spray a 9 x 13 pan.
  2. Add all of the base ingredients to a mixing bowl. Mix until it comes together. If some won't mix in add another tablespoon of water. This batter will be really thick. Spread it out on the bottom of the pan. Pat the dough into place.
  3. In another mixing bowl add all of the filling ingredients except the pecans. Whisk together until all is blended together. This will take a couple of minutes with a mixer or a whisk. Add the pecans. Stir in. Spread out on top of brownie base, getting the pecans as even as you can.
  4. Mix together the cheesecake mixture in a mixing bowl until thoroughly combined. Drop by large tablespoons over pecan filling like shown in the picture above. Carefully put this in the oven.
  5. Bake until the center shakes slightly. If you touch down on the cheesecake part it will feel firm. It will just be starting to turn brown. Start checking this at about 50 minutes. Mine took 1 hour and 10 minutes.

Our main course for Bon Appetit dinner this month.  The real recipe is for lamb shanks- but Valene used pork.  The vegetable reduction was unique and so flavorful.

 

Roasted Pork Tenderloin with Rosemary and a Vegetable Reduction

  • 2 2- to 2 1/2-pound  pork tenderloin (or veal shanks)
  • Coarse kosher salt
  • 6 tablespoons olive oil, divided
  • 2 cups 1/3-inch cubes peeled carrots
  • 2 cups thinly sliced onion
  • 1 1/2 cups 1/3-inch cubes celery
  • 2 tablespoons chopped fresh rosemary plus sprigs (for garnish)
  • 1 tablespoon chopped fresh sage
  • 2 garlic cloves, peeled, crushed
  • 1 cup dry white wine
  • 5 cups (or more) low-salt chicken broth, divided
  • Chopped fresh Italian parsley

Recipe Preparation

  • Preheat oven to 475°F. Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 25 to 30 minutes. Transfer pot to oven; roast uncovered 30 minutes (veal will be dark brown). Maintain oven temperature.
  • Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrots, onion, and celery; sauté until softened, about 12 minutes. Add chopped rosemary, sage, and garlic; sauté 2 minutes. Transfer veal to plate; pour off oil from pot. Add wine, 2 cups broth, and vegetables to pot and bring to boil. Return veal to pot (broth will not cover veal). Roast uncovered until meat is very tender, turning every 30 minutes and adding more broth by cupfuls as needed to moisten as broth evaporates, about 1 hour 15 minutes.
  • Transfer veal to large plate. Set strainer over medium bowl. Pour juices and vegetables from pot into strainer, pressing on solids to extract liquid. Transfer vegetables to processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard remaining puree). Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes longer, turning veal once.
  • Cut meat off bones into 1-inch-thick pieces. Transfer to bowl. Pour sauce over. Garnish with parsley and rosemary sprigs.

Red Cabbage with Vinegar

  Another course at Chef Valene's Bon appetite dinner.  I LOVE red cabbage so I wanted to eat the whole bowl by myself.  But since I was a guest, I did not.  But I wanted to! (from Bon Appetit magazine)
 
 
Red Cabbage with Vinegar

      

   .  1/4 cup extra-virgin oil
  • 1 cup chopped onion
  • 4 garlic cloves, peeled, crushed
  • 1 2 1/2-pound red cabbage, quartered, cut crosswise into 1/2-inch strips
  • 1/2 teaspoon caraway seeds
  • 1 1/2 cups low-salt chicken broth
  • 3 tablespoons red wine vinegar

 


  • Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until beginning to brown, about 8 minutes. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add vinegar. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.

Skillet Turnips and Potatoes with Bacon

        Another fabulous recipe from Chef Valene's amazing Bon Appetit dinner!
 
 
 
 
 
Skillet Turnips and Potatoes with Bacon

Recipe from Bon Appétit, October 2010
This side dish is great with pork.  Make sure to use a big skillet so the vegetables have plenty of room to brown, alternatively divide the recipe in half or use two smaller skillets.  Makes 6 servings.

1 T red wine vinegar
1 T sugar
2 T extra-virgin olive oil
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
1 medium sweet onion, thinly sliced
4 large  fresh garlic cloves, peeled, crushed
1 ½ pounds turnips, peeled, cut into 1-inch chunks
1 ½ pounds  potatoes, peeled, cut into 1-inch chunks
1 t coarse sea salt
1 T chopped fresh Italian parsley

Mix ¼ cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.
The appetizer Chef Valene made for our Bon Appetit dinner-  so different and very good!



Rustic Spinach and Corn Meal Soup (recipe from Bon Appetit)

 

  • 6 cups (or more) low-salt chicken broth or vegetable broth
  • 3/4 cup polenta (coarse cornmeal)
  • 3 tablespoons all purpose flour
  • 3 tablespoons butter
  • 2 garlic cloves, peeled, crushed
  • Coarse kosher salt
  • 8 ounces baby spinach leaves

 

  • Bring 6 cups broth to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 cup hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt. Gradually add 5 cups hot broth by cup-fulls. Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 25 minutes. Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer. Season with more coarse salt and black pepper.

Butternut Squash Gnocchi with Brown butter Sage

This is an "oh my gosh, died and gone to heaven" recipe that Chef Valene made for our Bon Appetit dinner!  Of course, I do love pasta- and gnocchi.....it is fabulous!  When I make it, I'm going to sneak some shrimp into it.  Perfection!



 

 

Butternut Squash Gnocchi with Brown Butter Sage

     1 1-pound butternut squash

  • 1 tablespoon olive oil
  • 1 12- to 14-ounce russet potato, peeled, quartered
  • 3/4 cup finely grated Parmesan cheese, divided
  • 1 large egg, beaten to blend
  • 1 1/2 teaspoons freshly grated nutmeg
  • 1 teaspoon salt
  • 1 3/4 cups (or more) all purpose flour
  • 1/2 cup (1 stick) butter
  • 2 tablespoons chopped fresh sage
  • Additional grated Parmesan cheese

Recipe Preparation


  • Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
  • Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
  • Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
  • Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD Can be made 6 hours ahead. Keep chilled.
  • Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD Can be made 8 hours ahead. Cover loosely and chill.
  • Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.

Sunday, October 22, 2017

Chewy Oatmeal Cookies

This recipe originally came from Country Woman a million years ago, then republished in Taste of Home.  Nuts would be good but dang, sometimes nuts give me a cankor.  And I do love raisins but dried cherries even better.  This is a cookie I will time and again.

 

Chewy Oatmeal Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup each raisins and chopped pecans  (I used dried cherries and no nuts)                                       
  • 1 cup (6 ounces) semisweet chocolate chips (I'm a milk chocolate girl...) 

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well.
Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets.
Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks. Yield: about 5 dozen.