Selena's Fab Feta recipe turned into a Bruschetta recipe

My lovely co-worker, Selena brought this wonderful concoction of Feta, fresh chopped basil and rich olive oil with toasted baguette slices on the side. I COULD NOT STOP EATING IT, it was sublime and heavenly. With the Holidays upon us I incorporated it into a bruschetta appetizer, with a slight variation on her original version.

Start with:
1 good quality baguette-cut into 1/2 slices
Lay baguette slices on cookie sheet and drizzle (gently) with extra virgin olive oil and lightly brown under broiler. Flip sides over and also brown (you do not need to add more oil here).

The Base:
2 cans white beans (I used northern)-drained and rinsed
2 cloves garlic
1/3 c. basil
2 T. fresh lemon juice
1/2 t. salt/pepper
1/4 c. extra virgin olive oil
Pulse everything, except the oil, in a food processor until beans start to form a paste. You will have to scrape sides at least once to get beans evenly (mushed). Now, with the processor running at full tilt, add the olive oil in a slow stream. When the bean mixture is smooth, your done. Taste it. Does it need a little more salt or pepper? Adjust, if needed, to your taste.
The Topping:
8 oz. crumbled feta cheese
1/3 c. chopped fresh basil
1/3 c. chopped fresh mint (this was the variation)
1 small tomato chopped
1 t. garlic powder
1/3 c. extra virgin olive oil (you might need a little more if feta is dry)
1 t. fresh ground pepper
Blend all ingredients in a medium bowl.
The Assembly:
Layer baguette slices first with the bean dip then sprinkle feta mixture on top.

Yum! Chopped, pitted kalamata olives might also work in this as well. Thank you Selena.

Pizza Crust Simplified

Ok. Typically, I garnish each post with a picture, but I found this scrumptious recipe for a pizza crust that actually worked. And since the pizza was devoured in record time, sadly, I have no picture. Just imagine in your mind a thick crusted pizza, bordering on Sicilian, with a host of toppings, that with great pride, even my brother commented, was the best pizza he has had in a long time. I didn't go with the typical mozzarella/provolone blend either, I used what was on hand, shredded cheddar. Allow yourself to think outside the box, and utilize what's on hand in your pantry/fridge/freezer. Kudo's to Jay's recipe here...
 http://allrecipes.com/Recipe/Jays-Signature-Pizza-Crust/Detail.aspx

Instead of using sugar to liven a homely yeast, he uses brown sugar. I don't know why, and can't explain the exact details, but this crust was thick and soft, which is what I like. When you get to the working the dough part, throw it on your counter, throw some flour in it, and knead that sucker for a few minutes, let the flour and wet ingredients become one! Like he explains, add flour until the dough no longer is sticky.

I made a quick pizza sauce out of a small can of Muir Glen organic tomato sauce, 2 cloves of garlic, crushed with a knife, oregano (dried) about a T., and a tsp. of sugar, salt and pepper (to taste). Simmer for roughly 20 min. over low heat (with lid on, since it splatters all over the place).

It's a wrap when you have placed the rolled out dough into large cookie sheet. Let it rest for at least 20 minutes, then add your toppings...whatever you desire.

Pappy Nick's Apple Crumble Pie

Pappy Nick is the baker in da' house. I have tried to perfect the baking aspect, but as my lovely sissie in law stated, "you have your own talents." I will continue to try to uphold and evolve into a semi-formidable baker, but the Pappy effortlessly manages to bring on delectable delights for those craving a bite of sugary goodness, laced with cinnamon, or apples, or chocolate. He delights in measuring, I loathe measuring. Though he does take short-cuts, his end result is amazing.
Heck, he even gave me a "high-five" for the Lemon Ricotta Cookies today. I feel somewhat honored. Especially, after that blathering mess of an Apple Spice cake I lost at yesterday. Redemption is a good thing, and I love my Pappy Nick.

preheat oven to 425 F.
The Guts:
Dough for 2- 9 in. pies (this is the short cut, he buys Pillsbury pre-made pie crusts)
3/4 c. sugar
1T. all-purpose flour
1 t. cinnamon
dash of salt
3 1/2 c. peeled, sliced apples
1- 16oz. jar applesauce
1 T. lemon juice
2 T. butter, cut into small pieces

The Topping:
3 T. all-purpose flour
1 T. sugar
dash of salt
1 T. butter, room temp

Combine sugar, flour, cinnamon and salt in large bowl. Stir in apples, applesauce and lemon juice. Put mix into pie crust and dot with butter. Cut second crust into strips and arrange into a lattice design over pie.
For the crumble:

Combine flour, sugar and salt in a small bowl. Using a fork, cut in softened butter until mixture is crumbly. Sprinkle over top of crust. At this point, prior to baking, you'll want to gather a fat piece of foil and wrap around the edges of the entire pie to protect from over-browning. Bake at 425 F for 10 min. then reduce heat to 350 F for roughly 45 minutes until crust and topping are golden brown. I recommend an impromptu drip pan of aluminum foil to catch the drippings on the level underneath that pie, just a recommendation, if your not fond of clean-up, such as myself.

Lemon Ricotta Cookies

This recipe was sent to me by one of my (two) lovely daughters. I love lemon and it's versatility not only in sweets, but in savory as well. Lemon brightens and heightens in every mode. Ricotta also pairs well in both sweet and savory. Typically, I would serve these without the sprinkles, but since it's the holiday season...why the heck not.
A soft, tender cookie that packs a wallop of lemony goodness with the simple icing.
Makes about 2-3 dozen cookies

Ingredients
preheat oven to 375 F.

Cookies:
2 1/2 c. all-purpose flour
1 t. baking powder
1 t. salt
1 stick unsalted butter, softened
2 c. sugar
2 eggs
1 (15 oz) whole milk ricotta cheese
3 T. lemon juice
1 whole lemon zest

Glaze:
1 1/2 c. powdered sugar
3 T. lemon juice
1/2 lemon zest

Cookies: In a med. bowl, combine flour, baking powder, and salt. Set aside. In a large bowl combine butter and sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in dry ingredients by hand(do not use electric mixer here), 1/3 of dry mixture at a time, until well incorporated.
Line cookie sheets with parchment paper. Spoon the dough (about 2 T. for each cookie) onto the cookie sheets. Bake for 15 min. until barely golden at the edges. Remove from oven and let the cookies rest on sheet for 20 min. I then moved them to cooling racks with paper towels underneath since the icing does drip off cookies.
Glaze: Combine powdered sugar, lemon juice, lemon zest in a small bowl and stir until smooth. Spoon about 1/2 t. onto each cookie using the back of spoon to spread over cookie. If you want to add sprinkles, do so now. Let the glaze harden about 2 hrs.

Personally I could not wait for the cookies to either cool down, or for the glaze to harden. I slathered a cookie (warm) with the icing, put sprinkles on it, and took one bite...and cried a little, and then thanked my daughter for sending me this recipe.
Thank you G.

Baby it's c-c-cold outside comfort foods

Soup, in my opinion, is the nectar of the Gods. You can literally throw anything in the pot, add water, earthy veggies, meat (or meatless), pasta, beans, fragrant bay leaves and you end up with a warm and comforting bounty in a bowl.

There really aren't any rules to the soup making process, the possibilities are endless. This recipe is a super quick and easy version of Chicken Pastina soup when you crave some comfort that is practically effortless.

Quick Chicken Pastina Soup

1 c. cooked chicken, chopped (I used leftover turkey)

4-14 1/2 oz. cans chicken broth

2 carrots, peeled and sliced into coins

1 stalk piece of celery sliced

1 small onion diced

1/2 c. pastina

2 bay leaves

pepper to taste

Add broth, chicken, veggies and bay leaves to pot and bring to gentle bubble. Simmer with lid on for 10 min. Add pastina to soup, stirring occasionally with lid on for another 15 minutes. This would be lovely with fresh, chopped parsley added when finished cooking. Enjoy!

Pepper is pepper, right?

That's like saying a delectable foccacia is similar to a generic store brand white bread. I found this little gem located in Ruffsdale, PA in a butcher supply shop. Located 12 miles from the homestead and full of WOW flavor.
It has black, white, green and red peppercorns....and whole allspice, which brings this pepper to a whole new level while grinding. Can you smell it?!?!

Kudo's to Dave's Butcher Supply in Ruffsdale, PA for bringing this pepper to my table. http://davesbutchersupply.com/begin.html

A full pound for 8.78. (tax included)

And so it begins.

I LOVE to cook. I love everything about it. I love spending days off shopping for and preparing food. What I love most of all is sharing with others and watching them enjoy what they're eating. It's my way of loving them, nourishing them, and comforting them. Cooking is the one thing on this complex earth that we all share, that I feel completely relaxed and confident in doing. It's my therapy. With the winter months and holidays ahead, I will try and keep it real with food that's seasonal and scrumptious. I hope you enjoy and I welcome any feedback in the meantime.

Mangia!

Beef Bourguignon (adapted from Laura Calder's recipe)

Serves 6-8

Preheat oven to 325 degrees

The guts:

2 T. olive oil

3-4 lbs bottom round roast or chuck roast, cut into large chunks

2 onions, peeled and cut in half

2-3 carrots, peeled and cut into thirds

1/4 c. flour

1 bottle (750 ml.) dry red wine

4 c. beef broth or stock (I used College Inn)

3-4 bay leaves

1 t. dry thyme

salt and pepper

First season the beef with salt and fresh ground pepper. Heat olive oil in dutch oven over med-high heat. Brown all sides of beef, you may have to do in batches...don't overcrowd the pool, er.....pan. Set aside beef on a plate when finished.

Add onions and carrots to pan and saute just long enough to sweat the veggies. Add flour and stir until all the veggies are coated with the flour mixture.

Add ENTIRE bottle of wine (happy, happy) and beef stock/broth, and the bay leaves and thyme. Gently stir so the flour gets well blended with the liquids and bring to a light boil.

Put the lid of the dutch oven on and place in oven for 2 1/2 hrs.

The Garnish:

2 T. olive oil

8 slices bacon, cut into 1 in. pieces

16 oz. mushrooms, cut into halves or quarters, depending on size

1 bag frozen pearl onions

While beef is in oven, get your garnish on. Add olive oil to skillet on med-high heat and brown the bacon. When crisp, remove with slotted spoon into a medium bowl. Add mushrooms now and saute until lightly browned. Remove shrooms into the bacon bowl as well, with a slotted spoon. Now add the pearl onions to the skillet and saute until slightly opaque and warmed through. Add onions to the bacon/shroom bowl and any liquid that may be left in the skillet.

The Finale:

When beef has completed cooking, remove from oven and with tongs, remove beef onto a separate plate and strain veggies from liquid and discard. Place beef back into liquid in the dutch oven, add the bacon, shrooms and pearl onions also, and simmer over low heat (lid off), until pearl onions become tender, about 25 minutes.

At this point I had to season with a little more salt and pepper to adjust. Serve over buttery noodles or as is. Delicious.