14 December 2016 Mom’s Icebox Cookies

Mom’s Icebox Cookies

December 14, 2016 By

icebox-cookies-bakedDay 1 of My 12 Days of Christmas Baking compilation. 

Every year, I do this 12 days of cookies compilation on this blog and this year, I asked my mom to send in her icebox cookies recipe. Typically, she agrees, but then I don’t actually get the recipe, or pictures. To my surprise, mom came through with the recipe AND three photos she took while making/baking the cookies! How about that cool shot of the cookies with the well-positioned glass of milk – yeah mom!!

When I was growing up, I loved eating the raw dough from this recipe. Of course, nowadays that would likely be considered child endangerment but I’m so glad I have that memory seared in my brain.

The best thing about these cookies is that you can freeze one (or more) or the logs for about a month and just slide off what you’re ready to bake and eat – perfect for those holidays unannounced visitors or for the kids and their friends after school!

Ingredients:

  • 1 cup of butter (2 sticks), softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 ¼ cups all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. pure vanilla extract

Directions:

  1. In the bowl of an electric mixer, cream the butter, brown sugar, granulated sugar and the egg until light and fluffy, about 2 minutes.
  2. In a separate bowl, sift the flour, baking soda and the salt.
  3. Add the flour mixture to the butter mixture in three additions just until incorporated – don’t overbeat or you’ll end up with tough cookies.
  4. Add the vanilla.
  5. Lay two long pieces of cling wrap on your counter and divide the dough onto them. Using the cling wrap, form long, uniform logs about 2 inches in diameter. Tie the ends or make a knot with the cling wrap. At this point, the logs can be refrigerated for an hour before baking or frozen for up to a month.
  6. When ready to bake, preheat oven to 400 degrees. Slice the cookies and bake on greased cookie sheets for 8 – 10 minutes.

Yields 2 dozen cookies.

Filed Under: American, Desserts Tagged With: ,
5 December 2016 Going Formal for the Holidays

Going Formal for the Holidays

December 5, 2016 By

I love really dressing up my table around the holidays. If you’re thinking of pulling out grandma’s silver or unpacking those formal dishes you received at your wedding, here’s how the table should be set for a formal meal:

place-setting

Want a very VIP dinner menu for that special meal? Here’s one I love for the holidays:

Sweet Potato Gnocchi in Sage Brown Butter.

Simple & Festive Prime Rib.

Make-Ahead Twice Baked Potatoes.

Fail-Proof Yorkshire Puddings.

Elegant Key Lime Tart.

Enjoy!

Veronique

Filed Under: American, Beef, Cheese, Desserts, Entrees, Other Neat Things, Pasta, Potatoes, Starters Tagged With: , , , ,
24 October 2016 Copycat Broccoli Cheddar Soup

Copycat Broccoli Cheddar Soup

October 24, 2016 By
Broccoli Cheese Soup

Broccoli Cheese Soup

As you know, if you’ve followed this blog for a while, I’m a huge fan of soups. I’ve been known to crank down the air conditioned in the summer to make soup make sense!

One of my favorite soups is broccoli and cheddar and I think that Panera has some of the best I’ve had. Luckily for me, Pinterest is full of Panera copycat recipes so I looked at a bunch and created this version which is pretty darn perfect.

Ingredients:

  • 4 Tbsp. butter, divided
  • 1/2 Spanish onion, chopped
  • ¼ cup all-purpose flour
  • 2 cups chicken broth, could use vegetable broth for meatless version
  • 2 cups half and half
  • 2 large bunches broccoli, cut/torn in small florets (gave me about 4 cups of small florets)
  • 2 carrots, julienned into small sticks or 4 ounces of a 10-ounce bag of shredded carrots (what I use)
  • ¼ tsp. ground nutmeg
  • ½ tsp. each salt and pepper
  • 8 ounces shredded sharp Cheddar cheese

Directions:

  1. In a heavy skillet over medium heat, cook the onion in a tablespoon of butter until softened, stirring occasionally, about 4 minutes. Set aside for later use.
  2. In a large saucepan over medium heat, melt the remaining butter then incorporate the flour. Cook, whisking often, for 5 minutes – this is called a roux.
  3. Add the broth and the half and half to the roux and whisk to fully combine. Simmer for 20 minutes, stirring often.
  4. Add the cooked onions, the broccoli and the carrots to the soup and cook for 25 minutes over low heat, partially covered.
  5. Add the nutmeg, salt, pepper and the cheddar. Stir until fully-combined then add half the soup to a blender. Purée for 2 minutes then return to the pot. The goal is to have a smooth soup with some florets intact. If you prefer a completely smooth soup – purée the whole thing, in batches.
  6. I add about a tablespoon of grated cheese on my as “garnish”.

Serves 6.

 

Broccoli Cheese Soup
Serves 6
Panera Broccoli Cheese Soup Copycat Recipe
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. • 4 Tbsp. butter, divided
  2. • 1/2 Spanish onion, chopped
  3. • ¼ cup all-purpose flour
  4. • 2 cups chicken broth
  5. • 2 cups half and half
  6. • 2 large bunches broccoli, cut/torn in small florets (gave me about 4 cups of small florets)
  7. • 2 carrots, julienned into small sticks or 4 ounces of a 10-ounce bag of shredded carrots (what I use)
  8. • ¼ tsp. ground nutmeg
  9. • ½ tsp. each salt and pepper
  10. • 8 ounces shredded sharp Cheddar cheese
Instructions
  1. 1. In a heavy skillet over medium heat, cook the onion in a tablespoon of butter until softened, stirring occasionally, about 4 minutes. Set aside for later use.
  2. 2. In a large saucepan over medium heat, melt the remaining butter then incorporate the flour. Cook, whisking often, for 5 minutes – this is called a roux.
  3. 3. Add the broth and the half and half to the roux and whisk to fully combine. Simmer for 20 minutes, stirring often.
  4. 4. Add the cooked onions, the broccoli and the carrots to the soup and cook for 25 minutes over low heat, partially covered.
  5. 5. Add the nutmeg, salt, pepper and the cheddar. Stir until fully-combined then add half the soup to a blender. Purée for 2 minutes then return to the pot. The goal is to have a smooth soup with some florets intact. If you prefer a completely smooth soup – purée the whole thing, in batches.
  6. 6. I add about a tablespoon of grated cheese on my as “garnish”.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Cheers,

Veronique

Filed Under: American, Cheese, Soups, Vegetables, Vegetarian Tagged With: , , , ,
17 October 2016 Carrot & Butternut Squash Bisque

Carrot & Butternut Squash Bisque

October 17, 2016 By

carrot-and-butternut-squash-bisqueSimmering soups on my stovetop on Sundays are back! This week, I had some carrots leftover and thought that could pair well with the butternut squash I’d just gotten at the market – orange on orange!

This soup is made with vegetable both but could be made with chicken broth also for a non-vegetarian version. Don’t worry about the size of the chop on your vegetables, all these ingredients, once cooked, will be put through the blender.

This soup would rock at your Thanksgiving table as it can’t be done the day prior, refrigerated then reheated on Turkey Day.

Ingredients:

  • 2 Tbsp. vegetable oil
  • 1 medium Spanish onion, chopped
  • 3 carrots, chopped
  • 1 medium butternut squash, chopped
  • 1 tsp. each salt & pepper
  • ½ tsp. dry sage
  • 4 cups vegetable broth
  • 2 bay leaves
  • ½ cup heavy cream, optional

Directions:

  1. In a heavy saucepan over medium-high heat, sauté the onion, carrots and squash for 15 minutes in the oil, stirring occasionally.
  2. Lower the heat to medium-low and add the seasonings, broth and bay leaves. Simmer, partially covered, for 45 minutes.
  3. Purée with an immersion blender until completely smooth, about 3 minutes. Alternatively, add the soup to a blender and puree until smooth, about 1 minute. Return the puréed soup to a clean saucepan and gently heat for 2 minutes.
  4. Add the cream, if using, and warm for 2 minutes.
  5. Serve in warm bowls with a teaspoon of cream, optional.

Serves 6 as a starter or 4 as a main course.

Filed Under: American, Soups, Vegetables, Vegetarian Tagged With: , , ,

Baked Penne Parmesan

September 13, 2016 By

baked-pastaI love recipes that take me all of 10 minutes to prepare and that will serve a few meals during the week. This beyond-easy pasta dish is one of those recipes that I make on Sundays and portion for lunches during the week.

Ingredients:

Directions:

  1. Preheat oven to 400 degrees.
  2. Cook pasta 1 minute short of indicated on the packaging.
  3. Toss the drained pasta into the marinara sauce.
  4. Add the Mozzarella to the pasta and stir to distribute evenly.
  5. Pour the pasta into a medium baking dish.
  6. Top with the shaved cheese.
  7. Place the dish on a baking sheet to prevent oven drips and bake for 25 minutes.

Makes 2 generous entrée-size servings.

Note: I received a sample container of Sartori Cheese that I will now add to my grocery list.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Sides, Starters, Vegetables Tagged With: , , , ,
12 September 2016 Crustless Chipotle Cheesy Quiches

Crustless Chipotle Cheesy Quiches

September 12, 2016 By

cooked-quichesI’m one of the ambassadors for #FoodieChats, a Monday evening Twitter chat where we socialize with thousands of foodies about all things food! Every week, we welcome a sponsor who informs us, in a fun way, about its products or services. This week, Sartori Cheese is our sponsor, and eventhough I don’t do a lot of product reviews, when Sartori Cheese offered to send me a few of their cheeses, I accepted – who doesn’t love cheese!

My really tough task, was to come up with a recipe featuring the delish cheeses sent to me. REALLY tough…not! I actually came up with two recipes, and I’m sharing the first one below. It’s a quick dish you can make on Sundays that are fast to reheat in the microwave during those busy weekday mornings.

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees.
  2. Coat 6 of the cups of a 12 muffin pan with cooking spray, be generous.
  3. In a medium mixing bowl (for easy pouring, I use an 8-cup measuring cup), whisk the eggs with the water, salt and pepper until fully blended, about 1 minute.
  4. Pour an equal amount of the egg mixture into the 6 muffin cups.
  5. Sprinkle the cheese equally over the egg mixture.
  6. Place the muffin pan on a sheet tray (in case of drips) and bake for about 20 minutes, or until the egg is no longer runny – the quiches will be puffy like a soufflé.
  7. Allow the quiches to cool in the pan for about 5 minutes then unmold and let cool completely.
  8. Store the quiches in an airtight container in the fridge until ready to use – up to a week.
  9. To reheat, place two quiches on a plate, cover with a paper towel and microwave for 60-90 seconds.

Makes 3 servings (2 quiches each).

About Sartori

Sartori, a fourth-generation family owned company, has proudly produced award-winning, artisan cheese for customers worldwide since 1939. Rooted in Plymouth, Wisconsin, Sartori’s emphasis on a high-quality and handcrafted approach to cheesemaking is a timeless family tradition. For more information, please visit www.sartoricheese.com.

Cheers,

Veronique

Filed Under: American, Breakfast, Cheese, Eggs, French, Vegetarian Tagged With: , , , , , , ,
29 August 2016 Get to Know Slawsa Plus Easy Latkes Recipe

Get to Know Slawsa Plus Easy Latkes Recipe

August 29, 2016 By

Slawsa JarsLast week, I was sent samples of a new product called Slawsa that I think are pretty fabulous so I’m sharing a bit about them and also sharing a recipe I made using the product.

About Slawsa

Slawsa breaks the mold of modern condiments and is meant to replace traditional ketchup, mustard, mayo or relish as a compliment to everyday foods.

Slawsa is a cabbage-based relish with a salsa twist. While it contains other vegetables, mustard and vinegar, the mustard and vinegar are not overwhelming, allowing it to be used in various ways.  It begins on the palate as sweet and transfers heat undertones that make it addictive atop grilling fare such as hot dogs, burgers or brats. Slawsa comes in Original, Spicy, Garlic and the new Fire.

The Flavors

Original – The classic, Slawsa Original starts a little sweet and finishes with a little heat that will quickly dissipate. The mustard and vinegar base is not overpowering and Slawsa retains a nice amount of crunch in every bite.

Spicy – The Spicy version isn’t “overly spicy” and more of a medium heat but does have a bit more kick to finish off the bite than the Original.

Fire – Slawsa Fire has a big kick of habanero and is truly for those who love the heat. But no, it’s not ghost pepper hot.

Garlic – The Garlic is truly for garlic lovers as it does have a bold garlic base.

Nutritional Facts

  • all-natural
  • fat-free
  • cholesterol-free
  • gluten-free
  • very low in sodium 
  • kosher
  • vegan

I tried the spicy and the garlic versions and both were unusual and delicious. I used both to create a mock latkes (typically a pan-fried potato pancake).

Easy Sauerkraut Latkes

Ingredients:

  • 1 cup Garlic Slawsa (could replace with sauerkraut)
  • 1 large egg
  • 1 tsp. all-purpose flour
  • ¼ tsp. each salt and pepper
  • ¼ cup vegetable oil, for frying
  • 4 tsp. Spicy Slawsa

Directions:

  1. Using a fine sieve, drain as much liquid from the Slawsa as possible. Place the drained Slawsa in a clean kitchen towel and wring as much of the remaining liquid as possible. Place the Slawsa in a small bowl and add the egg, flour and salt and pepper. Combine without over-mixing.
  2. In a heavy frying pan over high-heat, warm the oil for two minutes – pan should be sizzling hot.
  3. Drop the Slawsa mixture by the teaspoonful onto the oiled frying pan (should make 4 latkes) and cook for 2 minutes or until golden brown (see short video of this live action). Flip the latkes and cook an additional minute.
  4. Place on a double layer of paper towel to rid of excess oil and serve hot or at room temperature with the Spicy Slawsa.

Make 4 Latkes.

Slawsa is available for purchase online or at stores near you.

Cheers,

Veronique

Filed Under: American, Appetizers, Eggs, Sides, Snacks, Starters, Vegetables Tagged With: , , ,
14 August 2016 Spuntino Grilled Peach and Burrata

Spuntino Grilled Peach and Burrata

August 14, 2016 By

Grilled Peach & Burrata_IMG_3303Spuntino Wine Bar & Italian Tapas celebrates National Peach Month with some outstanding food and drinks specials taking advantage of the peak of peach season. One of the specials Executive Chef Josh Bernstein is showcasing is Grilled Peach & Burrata – fresh local grilled peaches, local burrata, Prosciutto di Parma, hazelnuts, basil, honey with extra virgin olive oil. Grilling the peaches caramelizes the sugars in the fruit, deepening the sweetness, while the burrata provides a creamy base balanced with a bit of crunch from the hazelnuts on top. Basil and honey lend a complementary note the sweetness of the peach, rounding out the dish.  

Chef Bernstein shared his recipe with me, and I’m sharing it with you:

Ingredients

  • 1/2 peach, cut in 6 slices and grilled
  • 2 oz. burrata
  • 2 slices prosciutto
  • 1 tsp hazelnuts, toasted and chopped
  • 1 tsp honey
  • 1 tsp extra virgin olive oil
  • 1 tsp basil, chiffonade
  • 1/4 tsp Maldon sea salt
  • 1/4 tsp cracked black pepper

Method

  1. Arrange grilled peaches on a large square plate in a diagonal line.
  2. Spoon burrata on top and in between peaches. Drape prosciutto on top.
  3. Sprinkle chopped hazelnut on top of the burrata.
  4. Drizzle with honey and olive oil.
  5. Garnish with basil, Maldon salt and cracked black pepper.

If you prefer to visit Spuntino for this and other specials, the popular restaurant is located at: 70 Kingsland Road
Clifton, NJ 07014.

Cheers,

Veronique

Filed Under: American, Cheese, Fruits Tagged With: , , ,
14 July 2016 Make Ahead Twice Baked Potatoes

Make Ahead Twice Baked Potatoes

July 14, 2016 By

Twice Baked PotatoesSummer’s all about BBQs and outdoor parties and the last thing I want to do once my guests have arrived is to slave over a hot stove in the kitchen. We also attend a lot of outdoor events where I’m always puzzled with what to bring besides desserts.

These old-school twice-baked potatoes are simple-to-make and can be prepared ahead and reheated on the grill or a camp fire before dinner.

Don’t feel like making your own mashed potatoes? Just buy some at the grocery store and doctor them up with the cheese, bacon (if using) and scallions.

Ingredients:

  • 3 large baking potatoes
  • 2 Tbsp. softened butter
  • 1/3 cup half & half (could use whole milk), warmed in the microwave for a minute
  • 4 bacon slices, cooked and crumbled (optional)
  • 1 cup sharp Cheddar cheese
  • ½ cup sour cream (optional)
  • ½ cup chopped scallions (optional)

Directions:

  1. Cook potatoes until fork-tender and allow to cool until just cool enough to handle. Cut each potato lengthwise and, using a spoon, scoop out most of the flesh without cutting through the skins. Place the scooped out flesh in a bowl and add the butter, half & half, bacon (if using) and cheese and mash until mostly smooth.
  2. Fill the potato skin shells with the mashed potatoes. At this point, you may wrap the potatoes in foil and keep in the fridge for a couple days until ready to use (go to step 3 when ready to cook) or, place on a cookie sheet for immediate use.
  3. Preheat oven to 400 degrees and cook room-temperature potatoes for 25 minutes, until slightly golden.
  4. Top the hot potatoes with sour cream and chopped scallions, if using.

Makes 6 servings.

Filed Under: American, Appetizers, Cheese, Entrees, Potatoes, Sides, Starters
12 July 2016 Streusel Top Blueberry Custard Pie

Streusel Top Blueberry Custard Pie

July 12, 2016 By

Blueberry Streudel PieEvery summer, I host at least a couple lobster parties and what could scream “Maine” more than a blueberry pie?! I live in New Jersey where blueberries abound and are sweet and delicious, so double whammy.

I typically make my Crumb Top Blueberry Pie, but this weekend, I decided to change the crumble top to a nutty streusel top and it was a nice change with the extra crunchiness from the pecans. I also did a custard-like bottom which was well-received by my guests.

As always, don’t fret if you’re not into making your own pie dough, just use a store-bought one. I make my own Fail Proof Pie Crust using my VERY simple food processor technique.  

Filling Ingredients

  • 8 ounces sour cream (I used reduced-fat but don’t recommend non-fat)
  • 1 large egg
  • ¾ cup granulated sugar
  • 2 Tbsp. all-purpose flour
  • ¼ tsp. salt
  • 2 tsp. pure vanilla extract
  • 3 cups fresh blueberries
  • 1 9-inch pie crust, unbaked

Streusel Topping:

  • ⅓ cup flour
  • ½ cup brown sugar
  • ¼ cup butter, softened
  • ½ cup chopped pecans

Filling Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine the sour cream, egg, ¾ cup sugar, 2 tablespoons flour, salt and vanilla extract until smooth. Using a rubber spatula, gently add the blueberries to the sour cream mixture then pour into the unbaked pie crust. Bake for 25 minutes.

Streusel Instructions:

  1. Combine the flour and brown sugar in a medium bowl. Using your fingertips, incorporate the butter into the dry ingredients until the mixture is the texture of course sand. Add the pecans. Sprinkle the streusel topping over the surface of the pie after it has baked 25 minutes. Bake an additional 20 minutes, until the topping has browned – after 10 minutes of baking, if the crust or the streusel gets too dark, cover loosely with foil.
  2. Serve the pie warm with vanilla ice cream.

The addition of pecans and the custard bottom were inspired by this recipe.

Filed Under: American, Desserts, Fruits Tagged With: , ,
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