Lemon Meringue Jar Pies

I found a book on Handheld pies and was surprised to find more than just fruit pies. In the book there is also a chapter on jar pies- I love Lemon Meringue so I gave this a try-

Store bought pastry crust or 1 batch of Graham Cracker crumb crust

6 T unsalted butter

2/3 c granulated sugar

1/2 c fresh lemon juice

5 eggs; separated

2 T lemon zest

3 T heavy cream

Line 8 1/2 pint jars with pastry as directed for single crust . Refrigerate for at least 30 minutes and up to 2 days.

Preheat oven to 400. fit a piece of parchment paper into each pastry-lined jar, extending it beyond the rim, and fill with pie weights. Arrange the jars on a baking sheet, place in a warm oven and bake for 10 minutes. Remove from the oven, lift out the weights and parchment and return the jars to the oven and continue baking until the pastry looks dry and is golden, about 5 more minutes. Remove from oven and cool completely before filling.

Or may also use a crumb crust instead! Line the jars with crumb crust , and bake in a preheated, 400 degree oven for 15 minutes.

Meanwhile, place a fine-mesh sieve over a bowl. In a heavy saucepan, melt the butter over medium hat. Remove pan from heat and whisk in the granulated sugar, lemon juice, egg yolks, whole eggs, lemon zest, cream and salt. Return the pan to medium low heat and cook, stirring constantly, until mixture ha thickened. 7-8 minutes. Remove from the heat and strain into a bowl. Cover with plastic wrap, pressing the wrap diretly over the surface of the mixture and refrigerate until well chilled at least 2 hours or up to 1 week.

Shortcut- us store bought lemon curd.

 Remove curd from refrigerator and spoon 2 T into each jar. Top with meringue which you have already made and spread to the edges to seal the curd. Bake the pies until meringue just starts to turn brown, about 5 minutes. Remove from oven and cool then serve. These pies will keep for up to 2 days in the refrigerator. They cannot be frozen.

Chicken Pot Pie Cupcakes

from Pillsbury.com

These really turn out just the way they look! You have to be careful the filling doesn't ooze out all over the bottom of the tine- very difficult when trying to remove!

1

can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup

1/3

cup Betty Crocker® Potato Buds® mashed potatoes (dry)

1/2

cup Green Giant® frozen mixed vegetables, cooked

1/4

teaspoon dried thyme leaves

1/4

teaspoon pepper

2

cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated flaky dough sheet

1

tablespoon butter, melted

1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2. In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
3. Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
4. Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.

Makes 12 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Substitution

If substituting crescent rolls for the dough sheet, be sure to firmly press perforations to seal before spreading with soup mixture.

Our Best Bites: Single Serving Pie in a Jar

Our Best Bites: Single Serving Pie in a Jar

Spinach Cheddar Loaf

3 cups

Original Bisquick Mix

¼ cup

Vegetable Oil

1 Tbsp

Caraway Seed

3

Eggs

1 can

(11 Oz)condensed Cheddar Cheese Soup

1 box

(9 Oz) Frozen Spinish, thawed, squeezed to drain

Directions:

Heat oven to 350.Grease bottom and sides of 9x5 inch loaf pan with shortening.

In large bowl, stir together all ingredients except spinach throughly; beat with spoon 1 minute. Stir in spinach. Pour into pan.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack.

VARATION:

Instead of carway seed, use 1 tablespoon of dried minced onion to add a 

subtle onion flavor to the bread.

I am so sorry- I have been unavailable to a few situations in my life. Situations that really take precedence because they are not about me.
I have a few events coming up this holiday season. I shall share the menus. Then later, share some pictures.

Tiki Party!

Friend Di T. has a fun creative touch to her parties- The guests  know how to deck out!

   



                                             Pretty table setting outside where we sipped on watermelon punch,

                             played toss the ring on the bird.....

                                   All her presentations are special; nothing comes from any kind of 'party' store!

 





                                              Dessert on this particular evening, was inside.

Coconut cheesecake pops! And liquor filled chocolate cups. And after dinner our hostess had us play more 'parlor' games. And prizes. But at the dining table!

Fun, fun night!

Jeannie B's Summer Pasta Salad

3 TSoy

3 T Water

3 tsp. white vinegar

1/2 tsp  Sugar

2 large Roasted red pepper quarters ( from jar or make them yourself, remove skins)

1/4 c Gr. Onions

3 large leaves Basil, chiffonade

3/4 c sauteed sliced almonds

2 T Flat leaf parsley, chopped

2 cubes frozen pesto, thawed

Ziti or rigatoni noodles -  1/2 box

Boil noodles according to package directions. Run under cold water, toss with some oil to keep from sticking together. In a pot, mix together, soy, water, sugar and vinegar.  Heat. Stir till sugar is dissolved.

When noodles have cooled, add roasted red peppers, green onions, basil, almonds, parsley, and pesto. Chill until ready to serve.

I wanted to post a picture of my pasta but the bowl was finished before I had a chance to get it so I got this picture from Foodgawker.

I love making pesto and freezing it- it's a good time of the year to be making pesto! Leaves are large and plentiful!

Here is my recipe for my basil pesto:

3 c basil leaves

1/2 c pine nuts

2 large garlic cloves

1/4 c parmesan cheese, grated

slat and pepper to taste

extra virgin olive oil

Add first 4 ingredients, including pepper, in a food processor. Slowly add the oil in a steady stream. It usually is about 1/4 c . Take a look in your bowl to see how the pesto looks. Sometimes I have added too much and the pesto looks like it is swimming. So you need to add slowly and stop to look.

Then with a teaspoon, scoop up an amount and spoon it into an ice cube tray.

Enjoy!!

Thursday's Thought

Most whines are made from sour grapes

Heather Terhune- Pickled Zucchini

The Botanic Garden's chef series featured Heather Terhune. The setting was the outdoor kitchen. Fortunately, the audience was able to sit on the wooden benches shielded from the hot sun with a few staggered umbrellas. But the chef was not as lucky- it was pretty hot in the kitchen! Heather's recipe was very quick and easy to prepare.

Ingredients:

1 pound Zucchini

1 small onion

2 T Kosher salt

2 cups cider vinegar

1 cup sugar

1 1/2 tsp dry mustard

1 1/2 tsp crushed yellow and/or brown mustard seeds

Scant 1 tsp ground turmeric

Directions:

Wash and trim the zucchini. Then slice then one sixteenth inch thick; a mandoline works best. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Alternatively, transfer the salted zucchini and onion slices to a Japanese pickle make and screw sown the top; do not add any water ice cubes. After about 1 hour, taste and feel a piece of zucchini- it should be slightly softened. Drain and pat dry.

Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. ( if the brine is too hot it will cook the vegetables and make the pickles soft instead of crisp).

Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, to hold the zucchini and onions  beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeated the zucchini, turning them a brilliant chartreuse color.

For presentation, Heather added pearl size mozzarella and some chopped dill.

Heather is the Executive chef at Sable, 505 N. State Street, Chicago

Grilled Chicken with Lemon, Soy and Mint

SSSSSSSOOOOOOOOO good!

1/4 c plus 2 T olive oil
1/4 c soy sauce
2 T each: Dijon mustard, fresh lemon juice
2 tsp. grated lemon zest
1/2 tsp red pepper flakes
1/4 c each: minced mint, fresh parsley
1/2 tsp Kosher salt
3 1/2 pounds chicken thighs and legs, or legs and wings
Directions:
 Prepare grill. Mix oil and next 8 ingredients together in a small bowl. Very lightly salt the chicken pieces. Place chicken, skin side down on grill. Cook about 8 minutes. Turn skin side up and continue grilling. Baste tops of chicken with half the herb sauce. Save the rest for serving. DO NOT CROSS CONTAMINATE THE BOWLS OF SAUCE! When chicken is cooked, transfer to a serving platter and drizzle with reserved herb sauce.

Murphy's Pickled Peach Salad

Ingredients

⅛ c. champagne vinegar
1 sm. Fresno chile, diced
⅛ c. extra-virgin olive oil
2 ripe peaches, peeled and cut into eighths
½ c. pecan halves
¼ c. ground black pepper
½ c. powdered sugar
Arugula leaves
2 oz. Point Reyes Farmstead blue cheese

1. In a bowl, whisk vinegar, chile, and olive oil. Add peaches and marinate overnight.

2. To make the spiced pecans, preheat oven to 450°. Blanch pecans in boiling water. In a bowl, mix pepper and sugar, then roll pecans in mixture. Transfer pecans to a baking sheet and bake until dark brown (20-25 minutes).

3. Toss arugula in olive oil.

4. Arrange pickled peaches in a straight line on a serving dish. Top with dressed arugula and spiced pecans. Crumble cheese over the top and serve.

Murphy’s, 997 Virginia Avenue, Virginia Highland (404-872-0904 or murphys-atlanta-restaurant.com).

Spinach Cheddar Loaf

3 cups

Original Bisquick Mix

¼ cup

Vegetable Oil

1 Tbsp

Caraway Seed

3

Eggs

1 can

(11 Oz)condensed Cheddar Cheese Soup

1 box

(9 Oz) Frozen Spinish, thawed, squeezed to drain

Directions : Heat oven to 350. Grease bottom and sides of 9x5 inch loaf pan with shortening.

In large bowl, stir together all ingredients except spinach throughly; beat with spoon 1 minute. Stir in spinach. Pour into pan.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack.

VARATION:

Instead of carway seed, use 1 tablespoon of dried minced onion to add a subtle onion flavor to the bread.

Prosciutto and Fig Bruschetta

1/2 c butter- room temp
1/2 c plus 1 T honey
12 large figs or apricots, halved lengthwise
5 T evoo
2 T sherry wine Vinegar
1 shallot minced
3 c thinly sliced radicchio
2 oz. prosciutto cut crosswise into thin strips
1/4 c thinly sliced basil

12 1/2 inch thick bread ( pecan raisin is great!

Beat butter and honey. Heat BBQ. Combine 1 T evoo with fruit into a bowl and mix to coat. Whisk 1 T honey, 4 T oil, vinegar and shallot in small bowl. Season dressing with s&p. Combine radicchio, prosciutto and basil. Toss with dressing. Season with s&p. Grill bread and allow to cool. Brush toasts with honey butter mixture. Top with radicchio mix then top with fruit.

Aluminum Foil

What side of the aluminum foil should be on the outside when I wrap something up in it to keep warm or cold? The shiny side or the dull? I was at a grill out last week and was told that the shiny side should be on the inside and the dull side of the aluminum foil should be on the outside. 

Ans:

The shiny side is slightly better reflector of heat. Face that side of the foil in the appropriate direction. To keep things cold, put the shiny side on the outside -- that will reflect incoming heat. To keep things warm, face the shiny side inward toward the hot food -- to reflect the heat that is trying to escape back into the food.

Note that people often bake potatoes with the shiny side out -- that is because it makes for a better (prettier) presentation. In reality, baking them that way reflects the incoming heat on the outside, slightly slowing the cooking process. 

Chicago favorite Ice Cream Parlors

This is Chicago's favorite Ice Cream Cone!

Other area favorite ice cream parlors recently listed 

are:

Margies Candies

Scoops

Scooters

Gayetys- Lansing Ill.

Petersens- Oak Park

Capannai-Mt.Prospect

Shawn Michelle

Bobtail.

Lick fast in this weather- have fun!

Thursday's Thought

Take your troubles one bite at a time. They are easier to digest.

Israeli Couscous and Tomato Salad with Arugula

2 cups Israeli couscous
4 tomatoes, cut into wedges
a handful or Baby Arugula, coarsely chopped
1/2 c extra virgin o.o.
1/4 c pine nuts, toasted
2 large garlic cloves
1/4 c Parmesan - Regianno cheese
Salt and ground pepper to taste
Directions;
Bring a large saucepan of salted water to a oil. Add the couscous and cook over moderately high heat, stirring occasionally, until al dente, about 10 minutes. Drain, and spread out onto a  large baking sheet. Drizzle with oil to prevent sticking. When it has cooled, place the couscous, pine nuts, arugula and tomatoes in a bowl. Season with salt and pepper and chill till ready to serve.

Monday's Mention

It was a hot, hot, Saturday afternoon. Went to breakfast/lunch with sons and their Bahston ( Boston) friends. We chose Timothy O'Tooles because they would take a reservation for a party of less than 10.
Entering a dark bar, descending the steps to a lower level, surrounded in dark wood paneling and a winding bar. We went to the rear of the 'bar' area where we found an empty room. And, it was freezing. Slowly more customers began to fill the room and temperature seemed to even out.
I am writing about this restaurant/bar because of their unique 'help yourself' bar; they had a 'make your own Bloody Mary, and a make your own Mimosa!
I had a Bloody and the server brought me a large glass with ice and filled with vodka. I opted for one Bloody but you could also purchase the bottomless Bloody. Yikes!
Several of the 'kids' in the group got the bottomless Mimosa which actually was seven glasses per person. The server brought each one a flute filled with champagne. Sometimes the  glass was filled to the top, and others were filled 3/4 full.

And for the Mimosa:

Fun idea!

making spring rolls

I like my spring rolls which are different from egg rolls and even the wrappers are different. I asked Fr. Nam to make Spring rolls:

Spring rolls

A few months ago, I made some spring rolls for my clients. They were made out of leftovers from dinner. When I returned 3 days later, I found 3/4 spring rolls still in the fridge. When I checked 4 days later, I found them still there. I was told I made them incorrectly.
Ok.
So I was given a new package of spring roll wrappers.. ok.
Two days later, I was given another package of spring rolls. ok, again. I didn't get it.
Then, the next day I was given the correct kind of noodles to put in the spring roll. Ok.
When I received another package of another kind of noodle to put into the spring roll- I was really confused.
THEN, 3 days later I was given a hand made spring roll. With Shrimp.
Ok.
I was to practice with these nice offerings. But my spring rolls didn't look any different than what was given to me!




I then decided to ask Nam,( who was shortly leaving to return to VietNam for a month) to make some Spring Rolls for me.
Guess what? I had him label the different packages for me. Apparently some things are to be used for egg rolls and others are to be used for Spring Rolls. Both are indigenous to Asian food. But they do look different. The egg roll wrappers are slightly thicker in texture- but very slightly. I thought rice was put into the spring rolls but it is actually rice vermicelli.
So, I made a video of Nam assembling some Spring Rolls and yes, he puts leftovers into them as well.


And I think, in the end, while I did everything from filling to folding, and dipping sauce, mine were just as good. The wrapper- ok, maybe that's what makes the difference. You will see how thin the spring roll wrapper looks compared to what I used which was an egg roll wrapper.

Doughtnuts

Coming from a little town outside of Kalamazoo, on my way to Hickory Corners, Gull Lake Michigan, my gf's stopped by Sweetwater's Doughnut shop.
THE DOUGHNUTS ARE TO DIE FOR!

Chicken Enchiladas

While cheffing at a Northwestern Frat house for a while, I learned to make many things, IN QUANTITY. One of the dishes were cheese enchiladas. But the boys also had steaks and salmon and baked chicken. All in one sitting. It was an interesting Summer gig. I liked it but the enchiladas, kinda left me thinking do they really like these ? It didn't look appetizing.
Lo and behold, I came across a recipe for chicken enchiladas. Made it elsewhere and  everyone really liked it. It has a fresher taste to it. I hope you'll give it a try!
5 T butter. divided
1 medium onion, chopped
1 medium sized bell pepper, chopped
2 c cooked chicken
3 ( 4 oz.) can diced green chiles, divided
3 c shredded colby-Jack cheese blend, divided
8 ( 8 inch) flour tortillas
2 T flour
3/4 c chicken broth
1/2 c milk
Toppings: cilantro,chopped tomato, shredded lettuce

Directions:
Preheat oven to 350 degrees. Melt 2 T butter in a large skillet over medium heat; add onion and bell pepper, and saute 5 minutes or until tender.
Stir together onion mixture, chicken, 1 can diced green chiles, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13 x 9 baking dish.
Bake at 350 for 10 minutes.
Meanwhile, melt remaining 3 T butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly 3 to 4 minutes until thickened and bubbly. Remove from heat and stir in remaining 2 cans green chiles.
Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake at 350 for 20 - 25 minutes bubbly. Serve with toppings.

TACOS!

So, we celebrated Cinco de Mayo a day late but still so good, actually tacos are good anytime.
We had a chicken marinated in lime juice taco; a flank steak marinated in soy taco ( leftovers!) and a ground beef taco. Not once did I add 'taco seasoning' to any of these dishes. YAY! They were so good.
My condiments were sour cream, refried black beans, tomatillo sauce, salsa, feta, Cheddar/Jack cheese blend, guacamole, and  chopped tomatoes. Each taco supposedly was to have it's own condiment, but, what the heck! Do what you want....today's philosophy? Shame on me!!!

Chicken taco

                                                                     Flank Steak Taco

                                                           Ground Beef Taco mix

Condiments: refried black beans, guacamole, tomatoes, feta, cheese, sour cream, tomatilla sauce

                                                           Flank steak, refried black beans, Tomatillo sauce, tomatoes, and                                                                                                                      
                                                             sour cream
Recipe for Tomatillo Sauce:
1 jar canned tomatillos
4 T stock
2 garlic cloves
small bunch cilantro
1/2 c sour cream
Blend all in a food processor except sour cream. Scrape into saucepan, bring to a boil, then lower heat and simmer for 5 minutes.

Mexican Pizza: Tlayuda Oaxaqueña

Mexican Pizza: Tlayuda Oaxaqueña

Check out this article from Perry's Plate blog. Pretty interesting. The article also has an article on making your own homemade yogurt. Actually, it's a link to a blog called A Year of Slow Cooking- yes- yogurt made in a slow cooker!

Staying Whole in a Processed World: Getting Your Protein

Apple Bacon Cheddar Dutch Baby

Apple Bacon Cheddar Dutch Babies - this recipe is reminiscent of a Milwaukee restaurant called Pandles, excluding the cheddar.  I have made it many times.  Give it a try! t is so good and fun to cook! Source: GoBoldWithButter.com

Apple Bacon Cheddar Dutch Baby 
By TaylorServes 4-6
Ingredients:
1 apple, peeled, cored and sliced very thin
1 1/2 tablespoons fresh lemon juice
6 tablespoons unsalted butter, 3 of which are melted
3/4 cup bread flour
1/4 cup yellow cornmeal
1 cup whole milk, room temperature
1/2 teaspoon kosher salt
5 large eggs, room temperature
8 strips cooked bacon, crumbled
1 cup extra sharp Cheddar Cheese, grated
powdered sugar, for garnish
Directions:
Turn oven on to 375°F. Place 10-inch cast iron skillet in oven and let pan heat while you prepare the batter (5 minutes or so). Toss apple slices in lemon juice.
In a blender or food processor, add the 3 tablespoons of melted butter, flour, cornmeal, milk, salt, and eggs. Mix for 30-45 seconds until a smooth batter has formed. Transfer from blender or food processor to a large bowl. Add bacon and cheese and stir.
Remove skillet from oven and add the remaining 3 tablespoons of butter, and let melt. Arrange apple slices in a single layer in skillet. Pour batter over top.
Bake in oven until puffy and golden, about 25 minutes. Top with powdered sugar before serving.

bacon, breakfast, brunch, pancake

Time to check out these!

 I have a few recipes here that I've been working on for some upcoming events:

Upside Down Pineapple Muffins; Apple Fennel Sauerkraut. In this recipe, it suggested that the fennel is cut lengthwise. I did both. Just to see what it was like. But, it didn't photograph well.
Upside down Pineapple Muffins, here they are!

Friday's Foto

Friday's Foto

BLT from Stormy's Restaurant in Northfield, Illinois. Doesn't it look delicious? 

Breakfast Sandwiches!

Today's food section in the Chicago Tribune featured breakfast sandwiches! This image isn't exactly a breakfast sandwich.....it's from Foodgawker. But looks delish!
 I have been looking for new breakfast ideas to take to one of the schools I work in. I am always there, subbing and I would love to contribute either a breakfast casserole or, now I'm thinking, making some small breakfast sandwiches. The following are inspirational for me.
Bakin' & Eggs BLT- stacks of bacon, eggs, aged Cheddar, walnut and basil pesto, field greens and tomato-3120 N.Lincoln Ave.
And, at Chicago Cut's, 300 N. LaSalle, you get something similar with complimentary mini beignets, breakfast potatoes and a broiled tomato, all for $10!
Bodega N. 5's La Ribera- a pork sausage on a bun with egg, bell pepper, caramelized onion and Mahon -638 N. Michigan Ave
Corner Bakery's Anaheim Scrambler- a panini with bacon, mixed with tomatoes, green onions, cheddar and avocado, and scrambled eggs.
Fox and Obel has a similar one.
Jam's at 3057 W. Logan Blvd. has a sandwich with eggs, shredded pork cheek, ricotta salata and tart plum relish.
Other great sandwiches with the egg can be found at M.Henry, 5707 N. Clark; Juicy O's in Naperville and Willowbrook; Honey's Cafe in Glen Ellyn.
Nightwood's at 2119 S. Halstead has a bagel smeared with cream cheese, trout, over-easy egg, thick bacon slices and a dollop of slaw.

Rick Bayless has a great breakfast sandwich though available only briefly ( 7-10 a.m.) offers a slice  of bolillo that is slathered with roasted tomato, a bit of black bean, topped with poached egg which is topped with a dusting housemade queso fresco, green chile and raw onion. $5.

Pasta with Pistachios, Meyer Lemon and Broccoli

Recipe adapted from Jeff Cerciello, the artisan market at Farmshop, Santa Monica, CA.
1 c shelled pistachios
1T Kosher salt
1 1/2# medium, tubed pasta
1 large head broccoli, trimmed
2 garlic cloves
Juice and zest of 1 Meyer Lemon
1 tsp red pepper flakes
1 c flat leaf parsley leaves
1/2 c mint leaves
1 1/2 c evoo
2 T finely chopped chives
Seas Salt
Fennel pollen ( optional)
On a rimmed baking sheet, toast the pistachios for 5-6 minutes. Transfer to a large plate and cool then coarsely grind in a food processor. Transfer the ground pistachios to a bowl and set aside.
Meanwhile bring a large pot of water to a boil. Add some Kosher salt and the pasta and cook until almost al dente, about 8 minutes. When pasta is almost finished add the broccoli to the pot and cook for 2 minutes more. Reserved 1 cup of the pasta water and drain the pasta and broccoli through a colander.
In the same processor, combine, garlic, lemon zest and red pepper flakes and kosher salt and grind to a fine paste. Add parsley and mint and pulse to make a rough paste. With the motor running slowly drizzle in the olive oil. Transfer to a medium saucepan and stir in the ground pistachios.
Add the pasta water to the pesto; bring to a boil and simmer for 2 minutes.
In a large bowl, combine the pasta broccoli and pesto. Stir in the lemon h
juice and set aside for 5 minutes. To serve, divided the pasta among plates or bowls and garnish with the grated cheese, chives, sea salt and fennel pollen if using.