Feeding Family. Feeding Friends. Feeding the Soul.
Wednesday, January 11, 2012
Feeding Others: Laughing Man
This blog is about more than sharing recipes and entertaining tips. We want you to think about how you feed your family and friends, how food feeds your soul, and how you can help feed others around the world that need help. That's what our "Feeding Others" tab on our blog is all about. Here we feature organizations we know are doing a great job at combating hunger and poverty. Our newest addition is Laughing Man, www.livelaughingman.com, an organization that was started by actor Hugh Jackman. They help incubate small food-related (coffee, tea and chocolate) farmers and companies, with 100 percent of the proceeds helping to further the cause. Check it out!
Holiday Recap: Highlights of Our Season of Entertaining
Our regular readers probably noticed a precipitous drop-off in the number of Feeding Frenzy blog posts once we hit the month of December. Between our work schedule filling up (yes, we do have day jobs that actually pay the bills) and our holiday entertaining, we weren’t as faithful about our blogging as perhaps we should have been. So, dear readers, please forgive us. We offer up this recap of our holiday entertaining as an olive branch and promise to get back on track for 2012. Try some of these now, or save them for next December!
Appetizers
Prosciutto wrapped dates stuffed with goat cheese.
This was the hit of the season when Sharon’s sister, Jan
et, served them to a devouring family crowd. Sharon then featured them at her wine-tasting club gathering, again to rave reviews.
Stuffed Dates – Option 2
Another version Barb's parents made are a bit more stream-lined. They call them "A Date with a Pig." Soften one package of cream cheese. Cook half a package of bacon until crumbly. Crumble it into the cream cheese. Pit and fill dates and put on baking sheet lined with foil. Warm in a 350 degree oven for about 10 minutes.
Parmesan Dip (thanks to Michael Chiarello)
Makes 3 ½ Cups to Serve 16
Ingredients
½ pound Parmesan cheese, not too dry
½ pound Asiago cheese, not too dry
2 tablespoons chopped green onion
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 ½ cups extra virgin olive oil
Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Pulse the cheeses in a food processor until reduced to the size of a fine pea gravel. Transfer the cheese to a bowl and stir in the green onion and garlic. Add the oregano, rubbing between your fingers to release its fragrance. Add the black pepper, red pepper flakes, and olive oil. Stir well. Cover and let stand at room temperature at least 4 hours before serving.
Sides
Butternut Squash and Fontina Risotto (another fine recipe by Michael Chiarello, with some simplification by Barb)
Serves 6 as a main course or 18 as an appetizer
Roasted Squash
2 cups 1-inch cubes butternut squash (use the peeled and cubed from your produce dept)
1/2 cup (1 stick) unsalted butter
2 tablespoons minced garlic
1/4 cup balsamic vinegar
2 tablespoons brown sugar
Sea salt and freshly ground black pepper
Risotto
About 6 cups chicken stock
2 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
2 cups Arborio rice
1 tablespoon minced garlic
1 cup dry white wine
1 tablespoon finely shredded fresh sage
3 cups shredded fontina cheese (not packed)
About 1/4 cup freshly grated Parmesan cheese
For the squash: Preheat the oven to 350F. Line a baking sheet with aluminum foil. Put the squash chunks into a large bowl.
Heat a large sauté pan or skillet over medium-high heat and melt the butter until it foams and begins to brown. Add the garlic, followed by the vinegar and brown sugar. Stand back, as the mixture may spatter. Season with salt and pepper and simmer for 1 to 2 minutes to meld the flavors, stirring gently to dissolve the sugar. Pour the mixture over the squash and toss well.
Arrange the squash on the prepared pan, cover with aluminum foil, and bake until very tender and caramelized, about 40 minutes. Remove the foil and increase the oven temperature to 425ºF for 5 minutes to caramelize the squash further. Remove from the oven and baste the squash with the liquid in the pan. Let cool briefly, then puree in a food processor until creamy. For the risotto: In a medium saucepan, bring the stock to a boil over high heat. Reduce the heat to low and keep it at the barest simmer while you make the risotto.
For the risotto: Heat a large sauté pan or heavy medium saucepan over medium heat, add the olive oil, and cook the onion until soft, about 10 minutes. Add the rice and the minced garlic and cook, stirring frequently, until the rice is pearly white with a translucent outer layer. Add the wine and cook, stirring, until very little liquid is left in the pan. Ladle in 1 cup of the hot stock. Reduce the heat to medium-low, keep the rice at a gentle simmer, while stirring frequently, until almost all the liquid is gone. Ladle in 1/2 cup of the hot stock and repeat, ladling in 1/2 cup of stock each time most of the liquid has been absorbed. All together, counting from the first cup of stock, you’ll stir and cook for about 18 to 25 minutes. Taste the rice to decide when it’s done: it should be creamy, firm in the center but without any hint of crunch. Stir in the butternut mixture, remove from the heat, and stir in the shredded sage and the fontina.
To serve: Divide the risotto among shallow bowls. Sprinkle with the Parmesan and parsley.
Dessert
Chocolate Cake with Raspberry Mascarpone Filling, topped with Merlot Chocolate Sauce.
A long name that only begins to describe the luscious nature of this dessert Sharon concocted --- again for her wine tasting club.
Make a Devil’s Food chocolate cake in a rectangular pan. After it has cooled, cut cake circles with a biscuit cutter. Slice each circle cake horizontally
to create two layers.
Cream Filling:
1 1/2 cups whipping cream
2/3 cup granulated sugar
8 ounces mascarpone cheese
Raspberry (or other desired fruit) preserves – to taste.
Mix the whipping cream and the sugar until it starts to peak. Fold in the mascarpone cheese. Spoon in preserves to taste – I used about 3 tablespoons.
Fill cakes with a layer of the cream filling. Put some of the filling into a pastry bag and pipe a floret onto the plate next to the cake. Finally, drizzle with a chocolate sauce – in this case, I used a jar of merlot chocolate sauce I picked up on my last trip to Sonoma (wish I had grabbed several jars). The combination was incredibly good!
Tablescapes
Sharon went to another tablescape class at Summerwinds Garden Center in St. Louis and learned still more fun ideas for setting a beautiful holiday tablescape. Some tips:
-- Decorate in “triangles” as far as height when creating centerpieces or buffet spreads. This means that you create a highpoint and then work downward in height from there.
-- Decorate plain candles with attractive holiday ribbon for a whole new elegant look. As always, do not leave lit candles unattended.
-- Create place card holders out of mini-candy canes. Three candy canes glued together with the curved pieces on the bottom create a perfect easel for name cards.
-- Use inexpensive holiday ornaments to dress up your ta
ble settings.
-- Don’t be afraid to mix live greens with artificial. Branches of your favorite evergreens are available at your local nursery and add a wonderful fragrance to your arrangements. They’ll generally last 2-3 weeks without water.
Appetizers
Prosciutto wrapped dates stuffed with goat cheese.
This was the hit of the season when Sharon’s sister, Jan
et, served them to a devouring family crowd. Sharon then featured them at her wine-tasting club gathering, again to rave reviews. Pit dried dates by slicing each lengthwise.
Combine 4 oz. goat cheese & 4 oz. of cream cheese.
Add chives to taste.
Stuff dates with cheese mixture (I used a pastry gun).
Stuff dates with cheese mixture (I used a pastry gun).
Close up each date and wrap with 1" wide strip of proscuitto.
Bake in oven at 400 degrees for 5-7minutes until heated through. Stuffed Dates – Option 2
Another version Barb's parents made are a bit more stream-lined. They call them "A Date with a Pig." Soften one package of cream cheese. Cook half a package of bacon until crumbly. Crumble it into the cream cheese. Pit and fill dates and put on baking sheet lined with foil. Warm in a 350 degree oven for about 10 minutes.
Parmesan Dip (thanks to Michael Chiarello)
Makes 3 ½ Cups to Serve 16
Ingredients
½ pound Parmesan cheese, not too dry
½ pound Asiago cheese, not too dry
2 tablespoons chopped green onion
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 ½ cups extra virgin olive oil
Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Pulse the cheeses in a food processor until reduced to the size of a fine pea gravel. Transfer the cheese to a bowl and stir in the green onion and garlic. Add the oregano, rubbing between your fingers to release its fragrance. Add the black pepper, red pepper flakes, and olive oil. Stir well. Cover and let stand at room temperature at least 4 hours before serving.
Sides
Butternut Squash and Fontina Risotto (another fine recipe by Michael Chiarello, with some simplification by Barb)
Serves 6 as a main course or 18 as an appetizer
Roasted Squash
2 cups 1-inch cubes butternut squash (use the peeled and cubed from your produce dept)
1/2 cup (1 stick) unsalted butter
2 tablespoons minced garlic
1/4 cup balsamic vinegar
2 tablespoons brown sugar
Sea salt and freshly ground black pepper
Risotto
About 6 cups chicken stock
2 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
2 cups Arborio rice
1 tablespoon minced garlic
1 cup dry white wine
1 tablespoon finely shredded fresh sage
3 cups shredded fontina cheese (not packed)
About 1/4 cup freshly grated Parmesan cheese
For the squash: Preheat the oven to 350F. Line a baking sheet with aluminum foil. Put the squash chunks into a large bowl.
Heat a large sauté pan or skillet over medium-high heat and melt the butter until it foams and begins to brown. Add the garlic, followed by the vinegar and brown sugar. Stand back, as the mixture may spatter. Season with salt and pepper and simmer for 1 to 2 minutes to meld the flavors, stirring gently to dissolve the sugar. Pour the mixture over the squash and toss well.
Arrange the squash on the prepared pan, cover with aluminum foil, and bake until very tender and caramelized, about 40 minutes. Remove the foil and increase the oven temperature to 425ºF for 5 minutes to caramelize the squash further. Remove from the oven and baste the squash with the liquid in the pan. Let cool briefly, then puree in a food processor until creamy. For the risotto: In a medium saucepan, bring the stock to a boil over high heat. Reduce the heat to low and keep it at the barest simmer while you make the risotto.
For the risotto: Heat a large sauté pan or heavy medium saucepan over medium heat, add the olive oil, and cook the onion until soft, about 10 minutes. Add the rice and the minced garlic and cook, stirring frequently, until the rice is pearly white with a translucent outer layer. Add the wine and cook, stirring, until very little liquid is left in the pan. Ladle in 1 cup of the hot stock. Reduce the heat to medium-low, keep the rice at a gentle simmer, while stirring frequently, until almost all the liquid is gone. Ladle in 1/2 cup of the hot stock and repeat, ladling in 1/2 cup of stock each time most of the liquid has been absorbed. All together, counting from the first cup of stock, you’ll stir and cook for about 18 to 25 minutes. Taste the rice to decide when it’s done: it should be creamy, firm in the center but without any hint of crunch. Stir in the butternut mixture, remove from the heat, and stir in the shredded sage and the fontina.
To serve: Divide the risotto among shallow bowls. Sprinkle with the Parmesan and parsley.
Dessert
Chocolate Cake with Raspberry Mascarpone Filling, topped with Merlot Chocolate Sauce.
A long name that only begins to describe the luscious nature of this dessert Sharon concocted --- again for her wine tasting club.
Make a Devil’s Food chocolate cake in a rectangular pan. After it has cooled, cut cake circles with a biscuit cutter. Slice each circle cake horizontally
to create two layers.Cream Filling:
1 1/2 cups whipping cream
2/3 cup granulated sugar
8 ounces mascarpone cheese
Raspberry (or other desired fruit) preserves – to taste.
Mix the whipping cream and the sugar until it starts to peak. Fold in the mascarpone cheese. Spoon in preserves to taste – I used about 3 tablespoons.
Fill cakes with a layer of the cream filling. Put some of the filling into a pastry bag and pipe a floret onto the plate next to the cake. Finally, drizzle with a chocolate sauce – in this case, I used a jar of merlot chocolate sauce I picked up on my last trip to Sonoma (wish I had grabbed several jars). The combination was incredibly good!
Tablescapes
Sharon went to another tablescape class at Summerwinds Garden Center in St. Louis and learned still more fun ideas for setting a beautiful holiday tablescape. Some tips:
-- Decorate in “triangles” as far as height when creating centerpieces or buffet spreads. This means that you create a highpoint and then work downward in height from there.
-- Decorate plain candles with attractive holiday ribbon for a whole new elegant look. As always, do not leave lit candles unattended.
-- Create place card holders out of mini-candy canes. Three candy canes glued together with the curved pieces on the bottom create a perfect easel for name cards.
-- Use inexpensive holiday ornaments to dress up your ta
ble settings. -- Don’t be afraid to mix live greens with artificial. Branches of your favorite evergreens are available at your local nursery and add a wonderful fragrance to your arrangements. They’ll generally last 2-3 weeks without water.
Sunday, January 8, 2012
Resolution: Eat a Better Breakfast
We're not big fans of making a ton of New Year's Resolutions, just to break them by the end of the month, but over the past nine months both of us have resolved to eat healthier day-to-day. This doesn't mean we don't allow an occasional splurge (as evidenced by some of our posts and our Thirsty Thursday recipes) but if you fill most of your day with healthy foods, you can go "off track" sometimes.
Both of us are working hard at eating healthier breakfasts that include some great protein. This fuel gives us what we need to put in a good morning's work, as well as have the energy to get in a good workout. Eggs are a great source of protein -- one egg provides 6 grams or 13% of your daily nutritional need, and, according to the American Egg Board, now have 14% less cholesterol and are higher in Vitamin D. But who has time for all that "work" involved in cooking an egg, not to mention the dishes to clean afterward?
We found several great-looking and quick recipes at www.incredibleegg.org and on their Facebook page, www.facebook/incredibleEdibleEgg. On the website, they even break it down into categories -- 3 minute, 5 minute and 10 minute breakfasts. We're including the 3-minute start-to-finish Microwave Coffee Cup Scramble:
2 eggs
2 T. milk
2 T. shredded cheese
salt and pepper
coat a 12-oz. microwave safe coffee mug with cooking spray. Add eggs and milk; beat until blended. Microwave on high for 45 seconds; stir. Microwave until eggs are almost set, 30 - 45 seconds longer. Top with cheese, season with salt and pepper.
Try adding eggs to your morning routine a few times a week and see how it impacts your energy level throughout the morning.
Both of us are working hard at eating healthier breakfasts that include some great protein. This fuel gives us what we need to put in a good morning's work, as well as have the energy to get in a good workout. Eggs are a great source of protein -- one egg provides 6 grams or 13% of your daily nutritional need, and, according to the American Egg Board, now have 14% less cholesterol and are higher in Vitamin D. But who has time for all that "work" involved in cooking an egg, not to mention the dishes to clean afterward?
We found several great-looking and quick recipes at www.incredibleegg.org and on their Facebook page, www.facebook/incredibleEdibleEgg. On the website, they even break it down into categories -- 3 minute, 5 minute and 10 minute breakfasts. We're including the 3-minute start-to-finish Microwave Coffee Cup Scramble:
2 eggs
2 T. milk
2 T. shredded cheese
salt and pepper
coat a 12-oz. microwave safe coffee mug with cooking spray. Add eggs and milk; beat until blended. Microwave on high for 45 seconds; stir. Microwave until eggs are almost set, 30 - 45 seconds longer. Top with cheese, season with salt and pepper.
Try adding eggs to your morning routine a few times a week and see how it impacts your energy level throughout the morning.
Saturday, January 7, 2012
Double Duty Dinners -- Pot Roast and Beef Pot Pie
We'll leave it to you to make your favorite pot roast recipe, whether in the oven or in the slow cooker. When you're done with dinner, cut or shred up the leftover meat and dice the veggies into bite-sized pieces. Put in a storage container in your fridge until Wednesday.
On Wednesday, heat your oven to 400 and take your ready-made pie crust and leftovers out of the fridge. In a cast-iron skillet, saute a pound of sliced mushrooms in a bit of olive oil. when browned, add in 2 T. flour to make a roux and add in 2 c. beef broth and 1/2 c. red wine. Stir until thick. place crust on top, brush with an egg wash and place in the oven until brown, about 15 minutes. Let sit for at least 5 minutes before serving.
Thursday, January 5, 2012
This year, we're looking for recipes that give the old standard a bit of a twist. We found this chocolate pumpkin one scrumptious!
Chocolate Pumpkin Pie – adapted from The Chew
one pie crust (refrigerated)
6 oz Semisweet Chocolate chips
4 tablespoons Unsalted Butter (cut into small pieces)
4 tablespoons Unsalted Butter (cut into small pieces)
1 14 oz Can Pumpkin
1 12 oz Can Evaporated Milk
3/4 cup Packed Light-Brown Sugar
3 Large Eggs
1 tablespoon Cornstarch
1 teaspoon Vanilla Extract
1 1/2 teaspoons Salt
3/4 teaspoon Ground Cinnamon
3/4 teaspoon Ground Ginger
dash Ground Nutmeg
Pinch of Ground Cloves
1 12 oz Can Evaporated Milk
3/4 cup Packed Light-Brown Sugar
3 Large Eggs
1 tablespoon Cornstarch
1 teaspoon Vanilla Extract
1 1/2 teaspoons Salt
3/4 teaspoon Ground Cinnamon
3/4 teaspoon Ground Ginger
dash Ground Nutmeg
Pinch of Ground Cloves
Roll out dough and press into pie plate, finish edge. Cover crust with foil and use pie weights (I used dried beans) and bake until golden, about 15 minutes.
Reduce heat to 325F.
In a double boiler, melt chocolate and butter, stirring frequently until smooth, and remove from heat.
In a large bowl, mix together the pumpkin, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Fold in the chocolate mixture, and pour into pie crust. Place pie pan on a baking sheet. Bake at 325F until center of pie has set, about an hour. Refrigerate until cooled completely to serve.
Note: if you double this recipe, you may have enough for three regular sized pies.
Thirsty Thursday: Whipping up a tasty treat with Smirnoff Whipped Cream Flavored Vodka
So, I was at a friend’s house the other day and she “whipped out” an absolutely yummy drink combo I hadn’t tried before. Root
beer and Smirnoff Whipped Cream Flavored Vodka. The combination was just like a root beer float! Yum! She also had orange soda on hand, with which you could create your own “orange dreamsicle.” It was so easy, yet so delicious. Warning: you don’t feel like you’re drinking as much alcohol as you are, so be responsible.
Smirnoff also has introduced a fluffed marshmallow flavored vodka. We haven’t tried that yet – if you have, please share your reaction and ideas!
What will they think of next?
beer and Smirnoff Whipped Cream Flavored Vodka. The combination was just like a root beer float! Yum! She also had orange soda on hand, with which you could create your own “orange dreamsicle.” It was so easy, yet so delicious. Warning: you don’t feel like you’re drinking as much alcohol as you are, so be responsible. Smirnoff also has introduced a fluffed marshmallow flavored vodka. We haven’t tried that yet – if you have, please share your reaction and ideas!
What will they think of next?
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