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The act of forming a chicken patty around a generous slice of mozzarella cheese is about as satisfying an act as possible. Especially when the chicken is also studded with sweet apple chunks, fresh thyme, a little sage, and other ingredients that transcend the usual idea of a "burger." What's even more exciting? At the end of the cooking process you will again be reunited with your cheese. See the oozing loveliness? Yep. They're done.  You'll find the texture of ground chicken to be a bit interesting. Endlessly sticky, (because there's really no fat,) you will be tempted to avoid using it in your meals. And believe me, browning it alone for stews or tacos or casseroles will really set your "don't do this again!-meter" to HIGH. However, by putting cheese in the middle and adding some of the other ingredients that are known for making beef meatballs luxuriously tasty, this recipe will climb the charts.
 There's just a few extra things I did when making this meal, so I'll share some tips. 1. Finishing them in the oven makes all the difference - Chicken can burn easily, and to get them to temperature inside so the meat is cooked and the cheese is soft, by only searing them on the stove-top may create a crust a little too dark for most people. If you haven't already, invest in a good stainless steel saucepan that will withstand temps up to 500 degrees F. It is that last 10 minutes at 400 degrees that will get you to the finish line. 2. Make sure your pan is hot enough at the onset - The act of bringing your pan and oil to a hot temperature before putting the patties in is key. You want a beautiful golden sear on each side first, without cooking the middle too much (they'll taste dry!) before putting them in the oven. 3. Don't forget this rockin' sauce - You can serve them alone, but I chose to add some really good quality black cherry preserves to a Habanero BBQ sauce to finish off the flavors, and it was PERFECT. But I encourage you to experiment with other flavors and combine different preserves with different BBQ sauces. My only warning is that if you leave out the sweet element it will overpower the chicken. Be sweet. It's a good rule.  4. You don't have to serve with a starch - Yes, I know. All you meat and potato fans out there must be gasping. How will you get your clan to eat something without rice, or bread, or russets all mashed and brimming with butter? Cheese, people. Cheese. All tastebuds will be satisfied. (Kinda sounds like a prophecy, eh? Excellent. It was meant that way.) 5. Get creative with sides - The above are simply boiled carrots mushied up a little, and combined with butter and salt and a bit of honey balsamic from The Olive Crate. (They have the most awesomestest stuff on the planet if you're interested...I encourage you to click and buy.) Then put them in a found cylinder and voilà! Gorgeousness and flavor. With all this said, and illustrated, it's time to get cooking, and try these delicious, sweet and savory, "gimme another one!",chicken burgers today!  RECIPE: Mozzarella Stuffed Apple Sage Chicken Burgers |
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1 lb ground chicken
½ peeled sweet apple like Fuji or Honey Crisp (about ½ C) diced small
1 large egg
¼ C diced white onion
¼ C plain bread crumbs
1 T Greek yogurt (can substitute with 1 T light oil)
2 T fresh thyme leaves chopped
3 T fresh parsley chopped
1/8 T nutmeg
¼ t ground coriander powder
½ t ground sage
1 t garlic powder
Salt and white pepper to taste
8 generous slices of mozzarella cheese about 1 ½ inches by 1/8 inch
COOK IN 2 T light oil
2 T + 1 T unsalted butter
SAUCE:
¼ C black cherry preserves
½ C spicy BBQ sauce (tomato based)
CARROT MASH:
6 medium carrots sliced and boiled until soft
3 T cream
3 T honey balsamic, like Olive Crate’s brand
½ t salt and ½ t white pepper
½ peeled sweet apple like Fuji or Honey Crisp (about ½ C) diced small
1 large egg
¼ C diced white onion
¼ C plain bread crumbs
1 T Greek yogurt (can substitute with 1 T light oil)
2 T fresh thyme leaves chopped
3 T fresh parsley chopped
1/8 T nutmeg
¼ t ground coriander powder
½ t ground sage
1 t garlic powder
Salt and white pepper to taste
8 generous slices of mozzarella cheese about 1 ½ inches by 1/8 inch
COOK IN 2 T light oil
2 T + 1 T unsalted butter
SAUCE:
¼ C black cherry preserves
½ C spicy BBQ sauce (tomato based)
CARROT MASH:
6 medium carrots sliced and boiled until soft
3 T cream
3 T honey balsamic, like Olive Crate’s brand
½ t salt and ½ t white pepper
Mix together the chicken all the way down to the salt and pepper. Form into 8 patties that spread out a bit but not too thin. Place a square of cheese in the middle and form the meat mixture carefully over the cheese until sealed. Reform into patties that are about 1 ½ inches high.
In a medium hot skillet with about 2 T of oil and 2 T of butter added, sear the chicken on both sides until browned. This takes about 3 minutes a side and you’ll have to lower the heat accordingly because chicken burns easily. Don’t worry about cooking the center. After they’ve seared place the whole sauté pan with the burgers in a 400 degree F oven for about 8 minutes or until cheese bubbles well.
In another pan, heat the BBQ sauce and the cherry preserves until well combined and just hot. Don’t boil.
Boil the carrots in water until done. Drain the water. Using a fork or potato masher, mash the carrots until they’re small chunks. No need to puree. Add 1 T butter, the cream and the honey balsamic. Whisk well to combine. To serve, can be put inside a food mould to serve as a circle, or just alongside chicken burgers.
Garnish with a fresh sprig of thyme, a small wedge of Belgian endive drizzled with honey balsamic, and dribble all with the BBQ sauce.
In a medium hot skillet with about 2 T of oil and 2 T of butter added, sear the chicken on both sides until browned. This takes about 3 minutes a side and you’ll have to lower the heat accordingly because chicken burns easily. Don’t worry about cooking the center. After they’ve seared place the whole sauté pan with the burgers in a 400 degree F oven for about 8 minutes or until cheese bubbles well.
In another pan, heat the BBQ sauce and the cherry preserves until well combined and just hot. Don’t boil.
Boil the carrots in water until done. Drain the water. Using a fork or potato masher, mash the carrots until they’re small chunks. No need to puree. Add 1 T butter, the cream and the honey balsamic. Whisk well to combine. To serve, can be put inside a food mould to serve as a circle, or just alongside chicken burgers.
Garnish with a fresh sprig of thyme, a small wedge of Belgian endive drizzled with honey balsamic, and dribble all with the BBQ sauce.
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We are here, my friend Anna and I with friends. We are here with family. We are here in this tiny kitchen, ready and willing to make a masterpiece.
Sensing the distance between us, we instinctively know when to move and when not to as we dance around from stove to sink and stove again. With spoons, pans and knives in hand, we plan our work carefully. Available space is at a premium and achieved only through the careful nudging of treasures as we opt for an inch or an outlet to stir, roll or fry. Aprons on, cats secured, old china set out on the dining room table it was the perfect day for a birthday brunch...in someone else's kitchen.
Perhaps you find yourself in this situation more often than not, and you make excuses when you cook saying woefully, "I can't guarantee the results because...I'm not used to YOUR kitchen."
Phooey. That is an inappropriate excuse. If one loves food and nourishing others, you can do your best to morph your style and your mood to whatever tools are placed before you. If you are cooking with love, IT WILL TURN OUT.
Sensing the distance between us, we instinctively know when to move and when not to as we dance around from stove to sink and stove again. With spoons, pans and knives in hand, we plan our work carefully. Available space is at a premium and achieved only through the careful nudging of treasures as we opt for an inch or an outlet to stir, roll or fry. Aprons on, cats secured, old china set out on the dining room table it was the perfect day for a birthday brunch...in someone else's kitchen.
Perhaps you find yourself in this situation more often than not, and you make excuses when you cook saying woefully, "I can't guarantee the results because...I'm not used to YOUR kitchen."
Phooey. That is an inappropriate excuse. If one loves food and nourishing others, you can do your best to morph your style and your mood to whatever tools are placed before you. If you are cooking with love, IT WILL TURN OUT.
I love cooking with others. There is something so satisfying about everyone salivating and celebrating at once. We are all relying on each other's tolerance, and creativity level, and imagination to take over and mitigate what tools might be missing or worn. Smiling with glee as we realize you use what you have and get over it.
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We find ourselves telling clever stories as we work through the smoky mist of bacon grease, breathing heavily because of the thin layer of flour that is EVERYWHERE. People arrive in streams, and most come into the kitchen to join us, even though there IS. NO. MORE. ROOM.
Young children come in to post art on the fridge. Guests hover over pans wishing they could take a bite. 10 year old daughters watch and ask, "What's this?" "Bourbon caramel sauce for the scones," I answer. "Whoa...." she gasps. And that's why it is okay that nothing is perfect.
I suppose some folks, in all fairness, are terrified that all this work will fail when everything is unfamiliar, that diners will gnaw and swallow without satisfaction. That dishes will be dirtied in vain. And so they take that fear with them, and fulfill their own prophecy of doom.
Don't be scared, I say. The sauce will feel it.
Young children come in to post art on the fridge. Guests hover over pans wishing they could take a bite. 10 year old daughters watch and ask, "What's this?" "Bourbon caramel sauce for the scones," I answer. "Whoa...." she gasps. And that's why it is okay that nothing is perfect.
I suppose some folks, in all fairness, are terrified that all this work will fail when everything is unfamiliar, that diners will gnaw and swallow without satisfaction. That dishes will be dirtied in vain. And so they take that fear with them, and fulfill their own prophecy of doom.
Don't be scared, I say. The sauce will feel it.
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I think we existed in another universe that day, flitting about as though God himself would have to wait for our laughing, and experimenting to subside. We folded yogurt and herbs into fluffy eggs. We formed our hands around fresh and sticky local sausage. We drank lots of champagne. Everyone knew it: The cooks were making all the rules.
By the time we sat around the table and held hands in gratitude, forks poised and tongues ready, everything loaded onto heirloom platters and flea market dishes, the sun had settled into a nice little spot over the horizon. But it still shone brightly on our table. For us, the wine was flowing, the laughter genuine, and the food - well it was perfect.
RECIPE: Herb and Yogurt Scramble
Recipe Courtesy Mattie Porter / Click here for printable version
12 large eggs
3 T warm water
1 T chopped fresh sage, thyme and parsley
Salt and pepper to taste
3 T butter (or 2 T bacon grease if you have it)
¼ C thick Greek Yogurt (not low fat)
3 T warm water
1 T chopped fresh sage, thyme and parsley
Salt and pepper to taste
3 T butter (or 2 T bacon grease if you have it)
¼ C thick Greek Yogurt (not low fat)
In a large glass bowl, beat the eggs and water briskly until incorporated. Add the fresh herbs. Heat a large saucepan to very hot and melt butter. Turn heat to medium and empty eggs into skillet, add salt and pepper. Turn gently but constantly with a spatula until they begin to thicken. You want to keep some air in them and not cook too long. Right before they’re done fold in the yogurt so that it still has creamy parts in the eggs and finish cooking. Serve and garnish with additional parsley.
RECIPE: Pecan Scones with Bourbon Caramel Sauce
Makes 12 scones / Click here for printable version
2 C all-purpose flour
1 heaping T baking powder
1 cube/8 T unsalted butter
½ C sugar
1 ½ C heavy cream
2 t vanilla
½ t kosher salt
1 C pecans, rough chopped
Top with Bourbon Caramel Sauce*
1 heaping T baking powder
1 cube/8 T unsalted butter
½ C sugar
1 ½ C heavy cream
2 t vanilla
½ t kosher salt
1 C pecans, rough chopped
Top with Bourbon Caramel Sauce*
Chill butter well, cut into ½ inch chunks and put in freezer. In another bowl, toss the chopped pecans with about 2 T flour.
In a large glass bowl add the flour, sugar, baking powder, and salt. Using your hands, massage the butter into the flour mixture until the size of large lima beans. Add 1 C of the cream and the vanilla and the pecans. With a large wooden spoon, begin to blend using large sweeping motions. Add the other ½ C to bring it all together. Dough should be moist but hold together as a dough. Empty out onto a floured surface, form into a disc with your hands, and then using a rolling pin flatten into a 9-10” circle. Cut into 12 portions. Place on a buttered baking sheet and cook at 375 degrees for about 15 minutes, or until golden brown. Remove and let sit for at least 5 minutes. Cover with sauce.
In a large glass bowl add the flour, sugar, baking powder, and salt. Using your hands, massage the butter into the flour mixture until the size of large lima beans. Add 1 C of the cream and the vanilla and the pecans. With a large wooden spoon, begin to blend using large sweeping motions. Add the other ½ C to bring it all together. Dough should be moist but hold together as a dough. Empty out onto a floured surface, form into a disc with your hands, and then using a rolling pin flatten into a 9-10” circle. Cut into 12 portions. Place on a buttered baking sheet and cook at 375 degrees for about 15 minutes, or until golden brown. Remove and let sit for at least 5 minutes. Cover with sauce.
*Caramel Sauce Inspired by The Pioneer Woman:
1 C Brown Sugar, 1/2 stick butter (4 T), 1/2 cup heavy cream, 1 T vanilla, ¼ t salt, 2 T good bourbon. In a saucepan add all the ingredients except the bourbon. Bring to a slow boil, lower heat just to keep it bubbling. Cook, stirring almost constantly for about 3-4 minutes until it thickens. Take off the heat and let it sit for about a minute and then add the bourbon. Stir in well, return to heat, let bubble for about another minute. Remove and cool. Or serve warm.
1 C Brown Sugar, 1/2 stick butter (4 T), 1/2 cup heavy cream, 1 T vanilla, ¼ t salt, 2 T good bourbon. In a saucepan add all the ingredients except the bourbon. Bring to a slow boil, lower heat just to keep it bubbling. Cook, stirring almost constantly for about 3-4 minutes until it thickens. Take off the heat and let it sit for about a minute and then add the bourbon. Stir in well, return to heat, let bubble for about another minute. Remove and cool. Or serve warm.
| Few places have the kind of natural beauty of the Pacific Northwest, my home for almost 8 years in the 90's and my destination for the next week. I am visiting old friends at their beach house in Stanwood, WA, taking in the view of the ever changing Sound, sipping coffee while watching purple sunrises, and being appropriately soothed by the casual passing of a bevy of swans. It has been nearly a decade since gathering. And even though Facebook keeps us in touch, We are indeed way overdue for an evening of laughter, cooking and good wine. |  |
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Anna and I share the same affinity for an off-the-cuff style of recipe development which is sure to result in P.A.S., "pretty awesome stuff!" as we call it, the intentional result of our foraging throughout the kitchen. We look for leftovers that have no future as an a la carte snack, pantry items that need to see some action, and make a charcuterie plate that sings before beginning to create. As we popped the first cork, Anna exclaimed, "Let's get cracking on vegetable leftovers and some healthy turkey sausage!"
Okay, I'm game.
Okay, I'm game.
As the chopping and mincing begin, we saw a dish take shape that had all the earmarks of being a success. It smelled amazing and each of these orphan foods were finding a home nestled within a velvety, and spicy cheddar cheese sauce. We rock!!! Until. . .
So we really did mean to make this with turkey sausage. Honestly, we did. Even after the beautiful aroma of sage and spice filled the kitchen, and the silky fat began to caramelize and pool in the pan, we continued our charade, boasting about our healthy choice for dinner. It wasn’t until later that we, two blissfully demented cooks, saw the turkey in the fridge, and had to admit we had opened regular sausage instead.
GO figure. Guess we were just drawn to the good stuff! The fact of the matter is you can use any meat, turkey or pork. Even hamburger meat. Also, feel free to use any leftover roasted vegetable on hand. But if you want to duplicate our level of mistaken yumminess, follow this as closely as you can!
So we really did mean to make this with turkey sausage. Honestly, we did. Even after the beautiful aroma of sage and spice filled the kitchen, and the silky fat began to caramelize and pool in the pan, we continued our charade, boasting about our healthy choice for dinner. It wasn’t until later that we, two blissfully demented cooks, saw the turkey in the fridge, and had to admit we had opened regular sausage instead.
GO figure. Guess we were just drawn to the good stuff! The fact of the matter is you can use any meat, turkey or pork. Even hamburger meat. Also, feel free to use any leftover roasted vegetable on hand. But if you want to duplicate our level of mistaken yumminess, follow this as closely as you can!
RECIPE: Leftover Roast Vegetable and Sausage Bake
with a Creamy and Spicy Cheese Sauce
Serves 8 - 10 / Click here for a printable version
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1 16 oz package plain Jimmy Dean Sausage
1 medium yellow onion diced
1 bulb Celeriac
1 – 2 large cloves of garlic minced
½ large green pepper diced
1 medium bulb fennel thinly sliced
3 C cooked sliced butternut squash
About 2 C roasted Brussel sprouts
1 pint of fresh spinach leaves
½ C craisins
Salt and pepper
4 T butter
1 T oil
1 medium yellow onion diced
1 bulb Celeriac
1 – 2 large cloves of garlic minced
½ large green pepper diced
1 medium bulb fennel thinly sliced
3 C cooked sliced butternut squash
About 2 C roasted Brussel sprouts
1 pint of fresh spinach leaves
½ C craisins
Salt and pepper
4 T butter
1 T oil
Cook the sausage with the onion and green pepper. Cook the fennel a little good oil until caramelized. To make the cheese sauce, start with the flour and butter and make a roux. Add the cream and stir to thicken, then the stock, and stir to make smooth, then add the cheese and stir until it melts and is steaming. Add the spices and salt and pepper to taste. Do not boil, but keep it hot enough as you heat it to allow the sauce to tighten. You’re not looking for a thick cheese sauce but a velvety, smooth sauce.
To assemble, butter a large 9 by 13 inch heavy casserole dish. Put the uncooked celeriac on the bottom, cover with the cooked sausage mixture, then layer with the cooked squash, then the fennel, then the Brussel sprouts, then put the spinach all over the top, sprinkle with craisins and then pour the finished sauce all over the casserole. Dot with the 4 T butter and another flourish of sea salt, then cook in a 375 degree F oven for about 25 – 30 minutes, or until bubbling and browned a little on the edges.
To assemble, butter a large 9 by 13 inch heavy casserole dish. Put the uncooked celeriac on the bottom, cover with the cooked sausage mixture, then layer with the cooked squash, then the fennel, then the Brussel sprouts, then put the spinach all over the top, sprinkle with craisins and then pour the finished sauce all over the casserole. Dot with the 4 T butter and another flourish of sea salt, then cook in a 375 degree F oven for about 25 – 30 minutes, or until bubbling and browned a little on the edges.
CHEESE SAUCE:
2 C sharp cheddar cheese grated
1/3 C heavy cream
1 ½ C chicken stock
2 T butter
2 T flour
¼ t of dried oregano
¼ t dried thyme
½ good quality or artisan garam masala
Salt and pepper
2 C sharp cheddar cheese grated
1/3 C heavy cream
1 ½ C chicken stock
2 T butter
2 T flour
¼ t of dried oregano
¼ t dried thyme
½ good quality or artisan garam masala
Salt and pepper
Most weekends I'm throwing a dinner party; setting the table with care, running down a menu in my head and strolling along the aisles of the supermarket assembling the fresh ingredients I need. But some Saturday nights I skip the messy kitchen and we sneak off to watch movies with friends. We don't actually go out, we go up; to their third floor home theater that pretty much puts the AMC Theater franchise to shame. Mostly because it comes with good wine and a friendly golden retreiver to keep us company and feeling loved. When we're lucky enough to be invited, I rarely go empty handed, knowing with giddy delight that as soon as I walk through the door our hosts will be standing ready and with forks in hand to try one of my creations.
I suppose if I had all my wishes come true I would be able to spend all my time in the kitchen. Not only rolling out dough, but rolling in it. Given that I'm not quite to the brilliantly rich and famous level as of today, I will settle for just rolling out the dough. And roll, roll, roll I did!
I suppose if I had all my wishes come true I would be able to spend all my time in the kitchen. Not only rolling out dough, but rolling in it. Given that I'm not quite to the brilliantly rich and famous level as of today, I will settle for just rolling out the dough. And roll, roll, roll I did!
Most of the time I create all my recipes 100% from my imagination. Certainly I am inspired by everything I see, but because of that whole not-a-billionaire-yet thing I often have to make due with what's in my kitchen at that moment and I might need a nudge from an existing recipe to get my head going. In this case it was an old Salt Lake City cookbook for a good old fashioned dessert using sweet and crisp Fuji Apples.
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It should be said that anything involving dough, sugar and cinnamon makes any dish universally perfect. I believe there should be a whole cookbook just called sugar and cinnamon! Don't you? --- Hmmm. Did I just get closer to my billionaire status with that idea?
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Whether rich or poor, however, I do believe in the power to nourish. I believe that even something like a bit of dough wrapped around an apple and baked to perfect can be a metaphor for connecting us all in peace and laughter. There is no higher calling than feeding what's good in all of us.
And, by the time these little babies came out of the oven, golden and brown, it was about time to grab our coats, boots and scarves and make our way over to the neighborhood Bijou for stories, wine and dessert. I think they'll like these little beauties, don't you?
And, by the time these little babies came out of the oven, golden and brown, it was about time to grab our coats, boots and scarves and make our way over to the neighborhood Bijou for stories, wine and dessert. I think they'll like these little beauties, don't you?
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RECIPE: Sweet Fuji Apple Rolls
Makes 14-16 rolls / Click here for printable version
Inspired by Lora Lee Young in the cookbook Kissin’ Wears Out, Cookin’ Don’t, by the Butler 19th Ward Relief Society, 1978.
3 large, crisp Fuji apples, diced
2 C all-purpose flour
1 t kosher salt
3 heaping t baking powder
3 T sugar + 1 t
½ C unsalted butter + 4 T
½ t cardamom powder
½ t ginger powder
1 ½ t cinnamon, divided
1+ C of heavy cream
Flour for dusting
GLAZE:
1 C sugar
½ C water
2 T brown sugar
½ t vanilla
¼ T kosher salt
1 C powdered sugar
2 C all-purpose flour
1 t kosher salt
3 heaping t baking powder
3 T sugar + 1 t
½ C unsalted butter + 4 T
½ t cardamom powder
½ t ginger powder
1 ½ t cinnamon, divided
1+ C of heavy cream
Flour for dusting
GLAZE:
1 C sugar
½ C water
2 T brown sugar
½ t vanilla
¼ T kosher salt
1 C powdered sugar
Make the glaze first by heating the water, white and brown sugars, vanilla and salt until bubbling. Lower heat and keep to a low boil for about 2-3 minutes. Remove from heat and set aside to cool a bit.
Cut the three apples into small chunks and place in a bowl with the 1 t sugar and ½ t cinnamon, stirring to combine.
In another large mixing bowl combine the flour, salt, cinnamon, cardamom, ginger, sugar, and baking powder. Cut the very cold butter into small cubes and cut it into the flour mixture using your hands, rubbing the butter between your fingers as you work until about butter chunks are almond sized. Having some pieces that are bigger than that is fine, too. It will make a better dough! Then add the cream and begin to stir with a large spoon. If you see it’s going to be dry, go ahead and add 1 – 2 more T of cream. Work it gently, folding the cream in so you don’t overwork the dough. When combined and still a bit sticky, form into a ball and drop onto a floured surface. Pull it together so it sticks together, forming a disc and using a rolling pan, flatten to about an 11” by 16” square or until about 1/8 inch thickness. Trim off the edges so you have a fairly square piece of dough. Using a spatula, slather the 2 T butter on the dough surface all the way to the edges. Then cover with the apples, pushing them out to the edges. Roll up the dough and apples jelly roll style, sealing the ends with a bit of cream or water. Slice into about 16 even pieces. #15 and #16 for me were pretty sad and wimpy so you can leave those off and discard dough if you want them all perfect.
In a large glass baking dish, butter the bottom and sides with butter. Now add half the glaze to the bottom of the baking dish. Arrange all the rolls over the syrup and add a few more tablespoons of the glaze until you can see there is liquid syrup around all of them about ¼ to ½ inches deep. Dust with a bit more cinnamon. Bake in a 400 degree F oven for 25 minutes. Remove, place on a cooling rack and let sit for about 10 minutes. Serve warm.
To serve, place a roll on a dish, and top with the remaining syrup that you’ve added the powdered sugar to, so it’s a runny frosting. (You decide what consistency you want, whether thicker like an icing or runny.)
Cut the three apples into small chunks and place in a bowl with the 1 t sugar and ½ t cinnamon, stirring to combine.
In another large mixing bowl combine the flour, salt, cinnamon, cardamom, ginger, sugar, and baking powder. Cut the very cold butter into small cubes and cut it into the flour mixture using your hands, rubbing the butter between your fingers as you work until about butter chunks are almond sized. Having some pieces that are bigger than that is fine, too. It will make a better dough! Then add the cream and begin to stir with a large spoon. If you see it’s going to be dry, go ahead and add 1 – 2 more T of cream. Work it gently, folding the cream in so you don’t overwork the dough. When combined and still a bit sticky, form into a ball and drop onto a floured surface. Pull it together so it sticks together, forming a disc and using a rolling pan, flatten to about an 11” by 16” square or until about 1/8 inch thickness. Trim off the edges so you have a fairly square piece of dough. Using a spatula, slather the 2 T butter on the dough surface all the way to the edges. Then cover with the apples, pushing them out to the edges. Roll up the dough and apples jelly roll style, sealing the ends with a bit of cream or water. Slice into about 16 even pieces. #15 and #16 for me were pretty sad and wimpy so you can leave those off and discard dough if you want them all perfect.
In a large glass baking dish, butter the bottom and sides with butter. Now add half the glaze to the bottom of the baking dish. Arrange all the rolls over the syrup and add a few more tablespoons of the glaze until you can see there is liquid syrup around all of them about ¼ to ½ inches deep. Dust with a bit more cinnamon. Bake in a 400 degree F oven for 25 minutes. Remove, place on a cooling rack and let sit for about 10 minutes. Serve warm.
To serve, place a roll on a dish, and top with the remaining syrup that you’ve added the powdered sugar to, so it’s a runny frosting. (You decide what consistency you want, whether thicker like an icing or runny.)
Yes, I thought you would notice. I don't always start my blog off with the photo before the words, but a picture is worth a thousand of them, yes? Maybe more? I just wanted you to drop your jaw so you'd be anxious to find out why I love this dish SO MUCH! And it's fine if you'd like to scroll directly to the bottom for the recipe. It's happened and I understand...but don't scroll too quickly. This one, although the quintessential bling cuisine meal, can be mostly prepped the day before. Making it borderline #fabin40, (Fabulous in 40 Minutes or Less!) and a sure way to impress anyone at the table.
First of all, there is cream in this. So I know I have your loyalty. And those bold rigatoni; they really snap you to attention, yes? Plus bacon is swimming all through it. I know, right? How much more can you stand??
When you think pasta, you don't always think of something worthy for serving to the Queen of Spain when she visits, but this one will fit the bill!
First of all, there is cream in this. So I know I have your loyalty. And those bold rigatoni; they really snap you to attention, yes? Plus bacon is swimming all through it. I know, right? How much more can you stand??
When you think pasta, you don't always think of something worthy for serving to the Queen of Spain when she visits, but this one will fit the bill!
This is all part of my master plan to make everyday food gorgeous. This is why it's not just a CHIP off the OLD BLOCK of plain noodles and meat, but a whole new CHIPOTLE! You see? Accessible items dressed up and amped up with flavor and presentation that are EASY to make.
I want you smiling the whole time you're in the kitchen, and not just when the dishes are done. I'm telling ya, you just need more bling in your cuisine!
I want you smiling the whole time you're in the kitchen, and not just when the dishes are done. I'm telling ya, you just need more bling in your cuisine!
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RECIPE: Rigatoni in a Chipotle Cream Sauce with Broccoli, Bacon and Roasted Red Peppers
Serves 2 (Easily Doubled!) / Click here for printable version
5 strips thick cut bacon, cooked crisp
2 ½ C broccoli florets, blanched and softened but still green
1 large red pepper, roasted and cooled and cut into strips
8 oz rigatoni pasta uncooked
½ C chipotle mayonnaise
1/3 C heavy cream
3 T Italian herb olive oil
1 T salted butter
½ T chili flakes
¼ t white pepper
½ t fennel salt (or dried fennel and then add more salt as needed)
1/8 t liquid smoke
1 T bacon grease
Handful flat leaf parsley, chopped
More oil to finish
2 ½ C broccoli florets, blanched and softened but still green
1 large red pepper, roasted and cooled and cut into strips
8 oz rigatoni pasta uncooked
½ C chipotle mayonnaise
1/3 C heavy cream
3 T Italian herb olive oil
1 T salted butter
½ T chili flakes
¼ t white pepper
½ t fennel salt (or dried fennel and then add more salt as needed)
1/8 t liquid smoke
1 T bacon grease
Handful flat leaf parsley, chopped
More oil to finish
Have blanched broccoli, roasted and chopped red pepper, and cooked bacon ready to go. Then in a glass bowl combine the cream, chipotle mayo, bacon grease, liquid smoke, herb olive oil, white pepper, and whisk well. Cook pasta to al dente and drain reserving about ½ C of the water if needed and returning the hot pasta to the pan. Now toss the crumbled bacon, peppers, broccoli and combine with the cooked pasta. Add the butter and stir. Add the chili flakes, fennel salt and additional salt and pepper if needed as well as drizzling with a bit more of the oil, and stir. Now add the cream sauce and turn the heat on to low. Stir carefully until the mixture is hot and steaming. Fold in the parsley. Add more water, or cream if needed for moisture, and then test to see if you need more salt and pepper. Can serve with grated parmesan cheese if desired. Top with additional oil for flavor and sheen.
NOTE: Most of this dish can be prepped hours earlier, or the night before. Blanche broccoli, roast, cool and chop pepper, and cook bacon and store in fridge for up to 1 day.
Tender meat. I could end the post with that thought and we'd all be swimming in visions of joy. But I've decided to add more, my friends. And you'll need a fork to see what I mean.
Yes, I said stew, a warm and hearty recipe for a cold winter's night that requires a bowl, napkin and large spoon. But although you'll slurp up the delicious broth that swims alongside the flavorful meat, you will be tempted -- more like urged to the brink of obsession -- to put a fork in it.
Yes, I said stew, a warm and hearty recipe for a cold winter's night that requires a bowl, napkin and large spoon. But although you'll slurp up the delicious broth that swims alongside the flavorful meat, you will be tempted -- more like urged to the brink of obsession -- to put a fork in it.
See those gorgeous colors? Achieved through adding two kinds of beans, lovely and tender carrots and the final addition of a little parsley, it's a veritable triple threat of flavor and textures. Although a good, homemade veal stock would put it up there with Food and Wine aficionados, you can obtain the rich results needed with a cube of beef bouillon and a little roux at the end to tighten it. But don't forget creating excellence by underscoring the earthy flavors with a high-end yet accessible (It's based in Waxhaw, NC,) olive oil from Olive Crate.
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It clearly starts with the right seasonings, which are only meaningful when you layer flavors. I know, I know. You like those recipes where everything is added all at once; where you stir it together, put a lid on it, and watch it magically simmer into perfection. I'm here to tell you it may simmer, and it may taste great, but once you start tasting food that has been lovingly procured in stages, you won't go back to the one-step process AT ALL.
A key to this layering was to toss the meat in the spices and oil before I seared them. Letting the flesh sit in the bath of color and intensity gives it a chance to change it's mind about just being a piece of protein and start imagining being transformed into a elevated, beautiful serving of your perfect supper.
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I know I don't have to sell this to you. You're on this blog because you love to cook food, look at food, read about food, eat food! But maybe you need to be braver when it comes to yearning for a one-pot meal. I'm here to tell you be brave. Just start stacking things on the counter for inspiration, and begin to imagine how delicious it could be when you put your mind to it, a spoon through it, and a fork in it!
RECIPE: Veal, Bean and Vegetable Stew
Serves 6 / Click here for printable version
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1 ½ lb veal stew meat, cut into large chunks
¼ C good olive oil, divided (Olive Crate is my choice!)
½ t coriander powder divided
½ t paprika
¼ t fennel salt
¼ t dried oregano (Olive Crate is also my choice!)
1-2 t sea salt, divided
1 t white pepper, divided
3 medium stalks celery sliced
3 small carrots, sliced
¼ medium sized sweet onion diced
4 large garlic cloves, sliced
2 ½ C water
1 beef bouillon cube
1 can kidney beans with liquid
1 can white cannelloni beans with liquid
4 T catsup
Fresh thyme and flat leaf parsley
1 T flour
1 C finely grated parmigiana reggiano cheese
¼ C good olive oil, divided (Olive Crate is my choice!)
½ t coriander powder divided
½ t paprika
¼ t fennel salt
¼ t dried oregano (Olive Crate is also my choice!)
1-2 t sea salt, divided
1 t white pepper, divided
3 medium stalks celery sliced
3 small carrots, sliced
¼ medium sized sweet onion diced
4 large garlic cloves, sliced
2 ½ C water
1 beef bouillon cube
1 can kidney beans with liquid
1 can white cannelloni beans with liquid
4 T catsup
Fresh thyme and flat leaf parsley
1 T flour
1 C finely grated parmigiana reggiano cheese
Toss veal chunks in a bowl with 2 T oil, ¼ t coriander powder, ¼ t fennel salt, white pepper, paprika, oregano, 1 t salt. Heat another T or so of the olive oil in a large Dutch oven. Sear the veal mixture in the pan until slightly caramelized but not cooked all the way through. Add the onion and toss to soften the onion for a minute or so. Add the garlic and toss in the heat for about 30 second. Add the vegetables and stir and cook for about 2 minutes. Add the two cans of beans, the water, and stir until bubbling. Add the beef bouillon cube, and the remaining spices, then stir to break up cube. Nest fresh sprigs of thyme on top, cover and simmer for an hour on low (make sure it is still just simmering and bubbling slightly.)
After the hour, remove lid and bring heat up to medium low for a better simmering boil. Mix the flour with about ¼ C water and mix to combine. Then slowly drizzle in the flour mixture and stir until the stew thickens a bit. You don’t want gravy consistency, but you do want a tighter broth. Serve with grated parmesan cheese and top with chopped parsley.
After the hour, remove lid and bring heat up to medium low for a better simmering boil. Mix the flour with about ¼ C water and mix to combine. Then slowly drizzle in the flour mixture and stir until the stew thickens a bit. You don’t want gravy consistency, but you do want a tighter broth. Serve with grated parmesan cheese and top with chopped parsley.
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Ron and I spent the holidays in Chesterton, IN and Libertyville, ILL, reacquainting ourselves with family and enjoying the easy peace of friends. Almost two weeks was our tenure of sharing, and luckily they're the kind of people with whom time simply deepens our bonds. It's relaxing to just laugh until we snort, retell stories until the teenagers become completely irritated and leave the room, and dance around the kitchen piled high with pretzels, hams, nuts, rolls and quiches without worrying who is looking.
In addition to cooking, sipping and baking we also created some new words. You do that when you get old and can't quite get the term to go from your head to your tongue. Enter the realm of Whipper-Doodle. The term we created to save us from embarrasment. the word for anything you can't quite recall without feeling like you're descending into early Alzheimers. The word I plan to use ALL THROUGHOUT THE YEAR.
"Hey, what's the thing that we used to love, when we'd go to that place I can't recall?" Whipper-Doodle!
"What did I buy that year that we loved so much and everyone shared it?" Whipper-Doodle!
"What is it I asked you to buy yesterday that we need for the green-bean casserole?" Whipper-Doodle!!!
You can see how handy this term becomes.
It is an awesome segue to this series of food photos that are too numerous for me to find a collective theme. It's a quick review of the perfect midwest holiday, and a way to mitigate the horror I will feel when I try to get back into my skinny jeans, or realize that I have two months before I can wear my flip flops.
Oh, what the heck. Let's just Whipper-Doodle our way into this new year, shall we?
In addition to cooking, sipping and baking we also created some new words. You do that when you get old and can't quite get the term to go from your head to your tongue. Enter the realm of Whipper-Doodle. The term we created to save us from embarrasment. the word for anything you can't quite recall without feeling like you're descending into early Alzheimers. The word I plan to use ALL THROUGHOUT THE YEAR.
"Hey, what's the thing that we used to love, when we'd go to that place I can't recall?" Whipper-Doodle!
"What did I buy that year that we loved so much and everyone shared it?" Whipper-Doodle!
"What is it I asked you to buy yesterday that we need for the green-bean casserole?" Whipper-Doodle!!!
You can see how handy this term becomes.
It is an awesome segue to this series of food photos that are too numerous for me to find a collective theme. It's a quick review of the perfect midwest holiday, and a way to mitigate the horror I will feel when I try to get back into my skinny jeans, or realize that I have two months before I can wear my flip flops.
Oh, what the heck. Let's just Whipper-Doodle our way into this new year, shall we?
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A juxtaposition of tastes and textures. Beautiful Wahoo Ceviche at Nobuki in Chicago is set against the sheer sugary doughyness of a classes Polish chrusciki.
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Top left we model our matching Christmas PJ's. Bottom left is Momma Sakich's classic Swedish Meatballs for Christmas Eve. And then on the right is an amazing Shrimp salad at Dish in Valparaiso, IN that was a respite from the rich food of Christmas.
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Ron and one of his littlest cousins during a reunion with his Mom's side of the family. Will is smarter than all of us I surmise. Two smart guys, alright!
Bottom left are my Fluffy Weekend Pancakes that started our New Years Day right! And bottom right we're buying up goodies and learning our wardrobe is spot-on at the Harry and David Store, Lighthouse Outlets in Michigan City, IN.
Bottom left are my Fluffy Weekend Pancakes that started our New Years Day right! And bottom right we're buying up goodies and learning our wardrobe is spot-on at the Harry and David Store, Lighthouse Outlets in Michigan City, IN.
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I'm STILL digesting this Polish dinner, brought to us by Brother Shawn from Marquette Catholic High School. Don't make me spell everything we had. On the left, the Polish Beer I tried to drink along with the food. Hmmm.
I have only one word. Forty. (I think that's the number I ate of these delicious Kolackzkis!!!)
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Christmas Eve Above and Below. Endless hugs, food and love! Then a view of our Christmas Day feast and two days later our Turkey Veggie Chili.
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Balsamic and Tuscan Herb Roasted Root Vegetables. And of course, the classic Deviled Eggs that never made it to the buffet because we ate them pronto.
I end this post with the classic Chicago style dog that was our meal at O'Hare before leaving town. Immortalized in a photo for all of 3 seconds before I devoured it.
Wishing you all the whipper-doodle you need, desire and can conjure up! Happy New Year!
Wishing you all the whipper-doodle you need, desire and can conjure up! Happy New Year!
RECIPE: Balsamic Roasted Root Vegetables
Serves 8 - 10 / Click here for printable version
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3 medium red beets, scrubbed and trimmed and cut into 1 ½ inch chunks
4 large carrots cleaned and cut into large chunks
2 large turnips cleaned and cut into large chunks
2 medium sweet potatoes peeled and cut into chunks
Handful of fresh oregano
Handful of fresh thyme
1/8 C sweet balsamic like fig or cranberry
1/8 C light, high quality olive oil
Salt and pepper
Dash of good poultry seasoning
½ t of dried fennel
1 t dried onion flakes
4 large cloves of garlic sliced thickly
4 large carrots cleaned and cut into large chunks
2 large turnips cleaned and cut into large chunks
2 medium sweet potatoes peeled and cut into chunks
Handful of fresh oregano
Handful of fresh thyme
1/8 C sweet balsamic like fig or cranberry
1/8 C light, high quality olive oil
Salt and pepper
Dash of good poultry seasoning
½ t of dried fennel
1 t dried onion flakes
4 large cloves of garlic sliced thickly
Toss the veggies with everything except the herbs and spread out onto a large sheet pan. Nest the thyme and oregano on top of the veggies and roast in a 400 degree oven for 35-40 minutes or until soft and caramelized.
(Note: You do not need to peel the beets or the turnips. Use a very coarse brush to clean the skin of all vegetables, but especially the beets. They will roast soft just like potato skin!)
(Note: You do not need to peel the beets or the turnips. Use a very coarse brush to clean the skin of all vegetables, but especially the beets. They will roast soft just like potato skin!)
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
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