BERRY CRISPS WITH STREUSEL

It has been a quite a while since i have blogged. We took a fabulous vacation to Mexico and it was so wonderful to see the sun, feel the heat and hear the ocean waves crashing! I am back to reality with another blizzard on its way and the only thing I hear crashing around here are the pots and pans that my son is currently tossing in my kitchen!

Here is a quick and easy breakfast (I guess it could be considered dessert!) that we enjoyed.


Berry Crisps With Streusel
Adapted slightly from Alton Brown
4 - 8 ounce servings

Berries:
12 ounces frozen berries, blueberries or raspberries
1/4 cup sugar
2 teaspoons cornstarch (optional)

Streusel:
4 1/2 ounces all-purpose flour
6 ounces light brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon, clove, nutmeg, and/or allspice
6 ounces almonds, toasted and chopped
3 ounces unsalted butter, room temperature

Note: I used mixed berries: strawberries, blueberries and Raspberries, eliminated cornstarch, used cinnamon, and only 2 ounces butter.

Heat the oven to 350 degrees F.

Make the streusel topping: Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.

Add the butter and use your fingers to lightly knead it into the dry ingredients until the mixture is crumbly and the butter is well incorporated as the streusel.

Combine the frozen berries, sugar, cornstarch (if using) and 1/2 cup of the streusel topping in a medium mixing bowl. Divide the mixture evenly between 4 (8-ounce) coffee mugs or ramekins.

Top each dish with 1/2 cup of the streusel topping.

Put the ramekins on a half sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, about 30 to 35 minutes. Cool the crisps for 15 minutes before serving.


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WILD MUSHROOM LASAGNE

This is completely low-cal and low-fat, ha...I wish! It is however, rich and decadent but also a little too heavy for my blood and terribly time consuming. If I made it again I would definitely do some of the steps recommended ahead of time. I was in the minority, as everyone in my family absolutely loved it. I halved the recipe below and used an 8x8 baking dish and still had plenty of leftovers for a family of 4.

Wild Mushroom Lasagne
Gourmet March 1999
Serves 6-8

For mushroom filling:
3 cups water
2 ounces dried porcini mushrooms (about 1 cup)
2 pounds fresh white mushrooms
2 large zucchini (about 1 pound)
1 large onion
3 garlic cloves
5 tablespoons unsalted butter
6 tablespoons Sherry
2 teaspoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

For sauce:
1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt


eighteen 7- by 3 1/2-inch sheets dry no-boil lasagne (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
1 1/2 ounces freshly grated Parmesan (about 1/2 cup)


Make filling:
In a small saucepan bring water to a boil and remove pan from heat.

Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid.

In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.

Finely chop white mushrooms. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic.

In a 12-inch heavy skillet heat 3 tablespoons butter over moderate heat until foam subsides and cook white mushrooms with 6 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown.

Add mushroom mixture to porcini. (Note: break it into 2 batches if your pan isn't big enough.)

In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.

Make sauce:
In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt.


Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.

Preheat oven to 375°F. and butter a 13 x 9-inch (3-quart) baking dish.

Assemble lasagne:
Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other.

Proceed with spreading one third mushroom filling over pasta sheets in dish and top with 3 more pasta sheets. Top pasta sheets with one third mozzarella.

This is how the layering goes: sauce, 3 pasta sheets, 1/3 cup mushroom filling, 3 pasta sheets and 1/3 of the mozzarella, sauce, 3 pasta sheets, 1/3 cup mushroom filling, 3 pasta sheets and 1/3 of the mozzarella, sauce, 3 pasta sheets, 1/3 cup mushroom filling, 3 pasta sheets and 1/3 of the mozzarella,ending with mozzarella.

Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.

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SPAGHETTI WITH ARTICHOKE HEARTS AND TOMATOES

I love this recipe...it is super easy and tastes great. The best part is almost everything in it should be a staple in your kitchen so no running to the store for a forgotten ingredient and it reheats great.

Spaghetti with Artichoke Hearts and Tomatoes
Adapted from The Pioneer Woman
Serves 6

2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan.

Pour sauce over the top. Add chopped herbs. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.


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BLUEBERRY COFFEE CAKE MUFFINS

To me, this is a classic blueberry muffin...a crowd pleaser: not too sweet, not too heavy, a solid recipe. Of course, next time I make them I will probably add a little sprinkle of sugar on top or steal the streusel topping from this Blueberry Streusel Muffin recipe!

On second thought, it may have been the frozen blueberries I used. I bet the muffins would be perfect if you used fresh picked ripe blueberries...longing for summer!

Blueberry Coffee Cake Muffins
2002, Barefoot Contessa Family Style
12 jumbo muffins or 16 regular muffins

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries

NOTE: I used fat-free Greek yogurt in place of sour cream and I use frozen blueberries.

Preheat the oven to 350 degrees F. Place 12 paper liners in jumbo muffin pan or 16 in regular muffin pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just under the top, and bake for 30-35 minutes for jumbo or 25-30 minutes for regular, or until the muffins are lightly browned on top and a cake tester comes out clean.



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2010 TOP RECIPES

Here is a list of the 2010 most popular searched recipes from readers like you! And here is a link to my own personal favorites from 2010 .

BEST COCONUT CAKE


BAKERY STYLE CHOCOLATE CHIP COOKIES


CHERRY PUFF PASTRY TURN OVERS


CHOCOLATE BOWLS WITH CHAMBORD WHIPPED CREAM & BERRIES


LEMON & ROSEMARY OVEN ROASTED CHICKEN


THE BEST THICK AND CHEWY CHOCOALTE CHIP COOKIES


SMOTHERED ONION SAUCE


THICK & CHEWY TRIPLE CHOCOLATE COOKIES


MACADAMIA NUT-CRUSTED MAHI-MAHI WITH COCONUT CURRY SAUCE


SUNDAY MORNING CINNAMON ROLLS



SALMON IN LEMON BRODETTO WITH PEA PUREE


WHITE CHOCOLATE BOWLS WITH MALIBU WHIPPED CREAM


RASPBERRY BUTTERMILK CAKE


CREAMED MUSHROOMS ON GARLIC CHIVE TOAST


And here is a link to my favorite recipes

SILKY CAULIFLOWER SOUP

For me, this soup is pure comfort food...on a cold winter's afternoon there is nothing better then cuddling up in a chair with a blanket, a book and a bowl of this soup.

This soup is basic, easy and delicious! If you love cauliflower, you will love this soup. I can't believe I am the only one who enjoys cauliflower in my house.

For a fun garnish add frico to the soup...I have the recipe for making frico here if you want to try it. Make it just like I did except let it dry flat instead of molding it into a cup.

Silky Cauliflower Soup
Adapted from Dave Lieberman
Serves 4-6

1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper
Chopped chives, for garnish

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. Add the Parmesan

and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.

* Note: be careful if you use a blender to puree. Fill the blender with a small amount and puree many batches. The soup and the steam will be extremely hot. I have burned myself many times with this method...the reason I invested in an immersion blender.

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FOCACCIA BREAD

This focaccia was so good half of it was gone before I could snap a picture!

Focaccia Bread
Adapted from Tyler Florence

2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil
Cornmeal, for dusting

Toppings:
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
10 Kalamata olives, pitted and quartered
1/4 cup shredded Parmesan
1 tablespoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips.

Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary.

Bake on the bottom rack for 15 to 20 minutes.


One of the joys The only joy of being woken up early every morning by my little boy is seeing the sunrise with him.


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BRAZILIAN SHRIMP STEW

We are having our first official blizzard with a wind chill temperature tonight reaching 31 below 0. Yes, that is correct, negative. I am so happy that we will have a white Christmas but this is just ridiculous...it is too cold! We have been trapped inside for the day so hopefully tomorrow *fingers crossed* will warm up a little because I know what's on the agenda, I heard my daughter on her way to her bedroom, "snow angels, sledding, snowball fights...". I would prefer hot chocolate, bubble baths and reading but I guess that would mean I was on vacation!

This weather has kept me on my coconut kick and wanting something with a little heat. This was perfect and delicious!

Brazilian Shrimp Stew
Adapted from Gourmet, December 2002
Serves 4-6

1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt, divided
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can diced tomatoes including juice
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 1/2 tablespoons olive oil
1/2 teaspoon cayenne
5 tablespoons coarsely chopped fresh cilantro
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon dendê (palm) oil*
Accompaniment: cooked rice, quinoa

Note: I eliminated the dende oil and green pepper, substituted 1 Tablespoon of dried cilantro for the fresh and used only 1/4 teaspoon cayenne...and I thought it was perfect!


Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.

Purée tomatoes with juice in a blender until smooth.

Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil,

then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.

Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.

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Next to my kitchen door I keep a 50 pound bag of bird seed that I go through in about 1 month. Every morning I fill up the bird feeder and leave a pile of seed on the ground for the rabbits. I love being in my kitchen and watching all the animals that visit...pheasants, squirrels, rabbits and all kinds of little birds. Today with the weather so awful, I was surprised they were all out. I felt so bad for the rabbits...I think they temporarily lost their burrows with all the snow. Luckily there is a wall that somewhat protects the feeding area. These little birds were blowing away in the wind.

COCONUT PANCAKES

This time of year always has me longing for Hawaii. When I think of Hawaii...coconut comes to mind...it always brings me back.

These days it would not be unlikely to see me out with my husband on a cold winters night....he enjoying a glass of Pinot and me sipping on a pina colada. It is the simple pleasures in life that make living so fun. Since I try to refrain from drinking a pina colada for breakfast I found this recipe for coconut pancakes to get my fix.

These are delicious! And the toasted coconut will make your house smell awesome!

Coconut Pancakes
Adapted slightly from firstlookthencook
Serves 4

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup light coconut milk
1 1/2 tablespoons canola oil
1 egg

sweetened coconut flakes

Coconut Syrup:
light coconut milk
honey

Preheat oven to 350 degrees. Sprinkle sweetened coconut flakes on a baking sheet and bake for about 10 minutes, stirring often until toasted.

Whisk together coconut milk, canola oil and 1 egg. Combine with dry ingredients and just barely mix until there are no lumps.
Use an electric griddle and heat to 375 degrees. If you don't have a griddle heat a non-stick pan on medium-low. Cover with a little melted butter or spray with cooking spray. Pour about 1/2 cup of batter into the pan. This will make a 6-inch pancake. Cook until there are bubbles on the top of the pancake,

then flip to other side and cook until done. My first pancake is usually the sacrifice pancake that I end up eating because it is the one where I can gage the right heat for the following pancakes.

Make the coconut syrup:
Mix equal parts honey and coconut milk for the syrup.

Serve warm pancakes, topped with syrup and toasted coconut.

Note: Pancakes freeze great! I store simply store leftover pancakes in a plastic bag in the freezer for future use.



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