Christmas Menu

 Christmas Dinner was at Lori and Terry’s house. Guests included the Karsell’s; the Bergs (with Chelsea) and Lori’s sister Diane.

Menu: 

Green Beans (Bill and Deborah)

Baked Potato (Bill and Deborah)

Corn Pudding (Terry and Lori)

Salad (Diana)

Rolls

Brisket (Greg and Cindy)

Chocolate Soufflé (Greg and Cindy)

Notes on brisket:

Started with an 8 pound packer from Gourmet Meats. Used Meat Church “Holy Cow” and “Holy Gospel” rub. Started smoking at 6:30 AM at 225. Brisket finished at 5:30 PM. Note during the day I slowed the smoker to 200 because I thought it was going to enter the stall too soon. I think 225 all day would have been ok.

Notes on Soufflé: Cook at 400 degrees for 23 minutes.

Ridiculously Easy Peppermint-Glazed Red Velvet Bundt Cake

 Ingredients

For the cake:

• ½ cup neutral flavored oil
• ½ cup butter I use salted butter
• 1 cup water
• 2 ½ tablespoons cocoa powder not Dutch or dark cocoa
• 1 ¼ cups buttermilk
• 1 cup granulated sugar
• 1 cup light brown sugar packed (don't use dark brown sugar)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon baking soda
• ½ teaspoon kosher salt
• 3 cups all purpose flour
• 2 tablespoons red food coloring
• 1 tablespoon white vinegar

For the glaze:

• ¼ cup water
• ¾ cup powdered sugar
• ½ teaspoon mint extract
• ½ teaspoon vanilla extract

Directions:

1. Preheat the oven to 350˚F (177˚C). Spray a large Bundt pan with baking spray. Rub with a paper towel to coat all of the surfaces including the interior of the center core. Spray again lightly over all the surfaces. (Note** Don’t try to make this cake in a smaller Bundt pan as it will overflow. See notes above under Café Tips.) Place a piece of parchment paper or foil on a work surface and place a cooling rack on top.

2. Spray a large Bundt pan with baking spray. Rub with a paper towel to coat all of the surfaces including the interior of the center core. Spray again lightly over all the surfaces.
3. Preheat the oven to 350F.
4. Combine oil, butter and water in a large microwave-safe bowl and heat for 2-3 minutes on high power until the butter is melted. Whisk in the cocoa and buttermilk. Stir well to combine.
5. Add both sugars, the eggs and the vanilla extract. Whisk until well incorporated.
6. Sprinkle the baking soda and salt over the top of the batter and whisk well until any small lumps of baking soda have disappeared. Add the flour and whisk well again until smooth.
7. Lastly, add the red food color and vinegar and stir until well incorporated.

8. Transfer the batter to the prepared pan. Bake for 45-60 minutes or until the top springs back lightly when touched or a toothpick entered into a center area of the cake comes out clean. The best way to tell if a cake is done is to use an instant thermometer. The temp should read 200-205º F. when the cake is done.

9. Allow the cake to cool in the pan for 10 minutes then brush the top liberally with the peppermint glaze. Turn the cake out onto the prepared cooling rack and slowly brush the entire exterior with the glaze. Use it all up. Some of it will drip off onto the parchment paper or foil, but most of it will be absorbed.

10. Allow the cake to cool completely before trying to move it. Trust me!

For the glaze:

1. Toward the end of the baking time, prepare the glaze by mixing all ingredients together until nice and smooth in a small bowl. If you have trouble getting the lumps out, you can microwave the mixture for 30-60 seconds then stir again.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Winter Berry Snowflake (Williams-Sonoma)

 

Ingredients:

• 2 sheets frozen puff pastry, thawed and slightly chilled
• All-purpose flour for dusting, if needed
• 1/3 cup (3 1/2 oz./105 g) mixed berry or other preserves
• 1 egg, lightly beaten with 1 tsp. water
• 1 Tbs. turbinado sugar

Directions:

Preheat an oven to 375°F (190°C). Spray a 9-inch (23-cm) square baking dish lightly with nonstick baking spray.

Lay 1 puff pastry sheet on a piece of parchment paper. If the pastry is sticky, dust it very lightly with flour. Using a sharp knife, cut the pastry into a 9-by-9-inch (23-by-23-cm) square. Remove the scraps and save for another use. Transfer to a sheet tray, then to the refrigerator while you cut out the other square.
 
On another piece of parchment paper, repeat with the remaining puff pastry sheet; set aside. Remove the chilled puff pastry from the refrigerator.
 
Spread the preserves over the surface of the chilled pastry, leaving a 1/4-inch (6-mm) border uncovered. Brush the edges with the egg wash. Carefully place the other square on top and press gently around the edges to seal. Place a glass with a 3-inch (7.5-cm) opening upside down in the center of the square (this will be used as a guide for creating a symmetrical snowflake and will be removed before baking).
 
Using a sharp knife or a pastry cutter, cut the pastry into quarters, stopping where the glass begins. Cut each quarter in half, then cut each of these sections in half again to create a total of 16 equal wedge-shaped sections.
 
Working with 2 sections at a time, twist the sections away from each other 3 times and join the ends together, pinching to seal. Repeat with the remaining sections to create a total of 8 points of the snowflake. Remove the glass.
 
Freeze on the sheet tray for 15 minutes, then transfer to the prepared baking dish, aligning the long points of the snowflake with the corners of the dish. Brush the surface of the pastry and the sealed edges with the egg mixture. Sprinkle with the turbinado sugar.
 
Bake until the pastry is puffed up and golden brown, about 40 minutes. Transfer the baking dish to a wire rack and let cool for 10 minutes. Serve warm. Serves 4 to 8.

Crispy Stacked Potatoes with Herbs (Williams-Sonoma)

 

Ingredients:

• 10 large russet potatoes, peeled
• 2 Tbs. minced fresh herbs, such as thyme, sage, tarragon and rosemary
• 1 Tbs. kosher salt
• Freshly ground black pepper
• 1/4 cup (2 oz./60 g) clarified butter
• Flaky sea salt

Directions:

Preheat an oven to 400°F (200°C).

Working with one potato at a time, using a mandoline, thinly slice the potatoes into slices about 1/8 inch (3 mm) thick, gathering the slices together as you go to retain the potato’s shape as much as possible.

Carefully arrange the potato slices vertically in a 12-inch (30-cm) cast-iron skillet, starting at the edges of the of the pan and moving in toward the center. Then, using your hands, press down lightly on the potatoes to tilt them slightly, as if they were dominoes that are beginning to topple over.
 
Scatter the herbs over the potatoes, tucking some of them between the slices, then sprinkle the kosher salt evenly on top and season generously with pepper. Using a spoon, arrange dollops of the clarified butter evenly over the surface of the potatoes.

Bake, uncovered, until the potatoes are browned on the edges and tender in the middle when tested with a skewer, about 1 hour. Sprinkle lightly with flaky sea salt and serve immediately. Serves 10 to 12.

Chicken Piccata

Ingredients:

 2 skinless and boneless chicken breasts (cut in half lengthwise and then cut the thickest half and cut in half horizontally) 

Sea Salt and freshly ground pepper

All-purpose flour, for dredging

6 Tablespoons unsalted butter

5 Tablespoons extra-virgin olive oil

1/ 3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Directions:

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons butter with 3 tablespoons of olive oil. When the butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons of butter and 2 more tablespoons of olive oil and brown remaining chicken in the same manner. Remove pan from heat and transfer chicken to plate.

3. Into the pan, add the lemon juice, stock and capers. Return to the stove and bring to a boil, scraping up brown bits from the pan for extra flavor. check for season. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to serving platter. Add remaining 2 tablespoons of butter to sauce and whisk vigorously. Pour sauce over the chicken and garnish with parsley.

Recipe is courtesy of Gilda De Laurentiis.

Cream of Celery Soup

 Ingredients:

2 tablespoons butter

5 cups of chopped celery

2 medium onions, chopped

1  1-pound celery root, peeled and cut into 1-inch pieces

1 10-ounce russet potato, peeled, cut into 1 1/2-inch pieces

2 garlic cloves, peeled

1 teaspoon celery salt

2 14 1/2 ounce cans of low salt chicken broth

1 cup of whipping cream

Directions:

Melt butter in heavy large saucepan over medium heat. add the celery and onions. cover and cook until very tender, stirring occasionally, about 20 minutes. Stir iin the celery root, portato, garlic and celecry saolt. Add 2 cans of broth; cover and simmer unitil all vegetables are very tender, about 30 minutes. Puree in blender in batches. 

(Can be made 1 day ahead. Cover and chill.)

Pour the soup into large saucepan. Add cream; bring to a simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.

Serves 6

Cream of Asparagus Soup

 Ingredients:

1/4 cup of unsalted butter

1 mild onion, finely chopped

1 celery stalk with leaves, finely chopped

4 cups of chicken or vegetable stock

3 pounds of asparagus, trimmed and cut into 1-inch pieces, tips reserved

2 baking potatoes, peeled and cut into 1-inch chunks

2 tablespoons finely chopped fresh basil or 1 teaspoon of dried basil

2 cups of heavy cream

Salt and white pepper

Directions

In a large saucepan melt the butter over low to medium heat. Add the onion and celery and saute' until translucent, about 2-3 minutes. Add the stock, all the asparagus stalks and about two-thirds of the tips, the potatoes and basil. raise the heat and bring to a boil, skimming away any froth from the surface. reduce the heat, cover and simmer gently until the vegetables are tender, about 20 minutes.

In small batches, puree the soup in a food mill or blender taking care to avoid splattering. If using a blender you many want to strain soup through a strainer using a wooden spoon to press liquid through the strainer. Return the puree to the pan. Stir in the cream, season to taste with salt and white pepper and warm over low heat.

Meanwhile, bring a small saucepan filled with water to a boil. Lightly salt the water and add the reserved asparagus tips. Cook until just tender-crisp, 3-4 minutes. Drain well.

Spoon the soup into warmed bowls and garnish with the asparagus tips.

Serves 6-8

Thanksgiving 2022

 Guests: 

Judy and Joe

Bill and Deborah

Jake and Courtney

Chelsea

Emily

Dishes

Turkey. 14.5 pound Mary's turkey from Natural Grocers. Turkey was brined for 24 hours using Thomas Kellers brine directions. After brining the turkey was washed and patted dried and then placed on a roasting pan in refrigerator for at least 24 hours. 

Turkey was stuffed with as per the recipe (Best Roast Turkey-Epicurious). 

https://www.epicurious.com/recipes/food/views/my-favorite-roast-turkey-51258050

Insert a thermometer into the thickest part of the breast. Cook at 450 until a temperature of 165 is reached. This 14.5 pound bird was cooked in just over an hour. 

Party Potatoes. Recipe on this blog.  Notes: I used 2 three pound bags of Yukon gold potatoes. I cut the potatoes in half and boiled for about 25 min or until tender (Remember this was done a 5600 ft of elevation). Mashed using a food mill and added 1 stick of butter and 1 cup of buttermilk. Then added sour cream and cream cheese per the recipe on this blog.

Green Beans with prosciuto and shallot.  2 bags of green beens frozen split between 4 quart foodsaver bags. Season each bag with salt, pepper, onion powder and garlic powder and add some olive oil. Vacuum seal bags. Sous vide for at least 60 minutes at 180 degrees. Saute the prosciutto remove to a bowl and the saute the sliced shallots then combine with the prosciutto. When the beans have completed cooking, place in a bowl and add the shallot and prosciutto and season for service.

Cranberries per the recipe on this blog

Apple Pie as per the recipe on this blog.

Pumpkin Pie from Whole Foods market

Cranberry Pecan Baked Brie as per recipe on this blog.

Need to try and get Emily's recipe for the beverage that she brought.

Royal Riviera Pear Salad

 INGREDIENTS:

1 head of butter lettuce

2 Royal Rivera Pears, peeled, cored and sliced.

3 ounces of blue cheese

4 Tablespoons of Balsamic Vinaigrette

1/2 cup of candied walnuts

Candied Walnuts;

1/2 cup of walnut halves

2 Tablespoons of light brown sugar

1/4 tsp of salt

1/4 tsp fresh ground pepper

Directions:

Walnuts: Preheat oven to 350. Line a baking sheet with parchment paper and spray with non-stick cooking spray. combine all ingredients except walnuts in a shallow bowl. Rinse walnuts under running water, drain and roll in the brown sugar mixture. Place walnuts on the baking sheet in a single layer. Cook 5-8 minutes until sugar is melted, stirring once. Cool for at least 30 minutes

Salad:

Tear lettuce into bite-sized pieces and arrange on four chilled plates. Fan pear slices on top. Crumble the blue cheese evenly over salad, drizzle with vinaigrette, and sprinkle with candied walnuts. Serve at once.

Serves 4

Cranberry Pecan Baked Brie

 

INGREDIENTS

• 1 8-ounce wheel brie cheese, rind trimmed
• 2 tablespoons brown sugar, packed

FOR THE MAPLE HONEY DRIZZLE

• ¼ cup brown sugar, packed
• 2 tablespoons honey
• 2 tablespoons maple syrup
• 1 tablespoon unsalted butter
• ¼ teaspoon ground cinnamon
• Pinch of nutmeg
• Zest of 1 orange
• ½ cup Fisher Nuts pecan halves, chopped
• ¼ cup dried cranberries

INSTRUCTIONS

• Preheat oven to 350 degrees F.
• Place brie on a rimmed baking sheet or a 5-inch cast iron skillet; sprinkle with brown sugar. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
• In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, cinnamon, nutmeg and orange zest. Bring to a boil; reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in pecans and cranberries.
• Serve brie warm topped with pecan mixture; serve with crackers or baguette.

Zucchini Gratin (Mom)

 Ingredients

1 1/2 pounds zucchini, grated

3 green onions, sliced

garlic, chopped

butter

salt

pepper

jack cheese

Directions:

Grate the zucchini and press to remove water using a ricer. 

El Cholo's Chiles Rellenos (In Mom's recipe file)

 INGREDIENTS:

Relleno Sauce

1 tablespoon of oil

3 garlic cloves, diced

1/2 teaspoon dried Mexican oregano

1/2 onion chopped

2 teaspoons vinegar

1 green bell pepper,  seeded and diced

1 28 ounce can of whole peeled tomatoes

2 whole canned green chiles, diced

1/2 cup of chicken broth

1/4 teaspoon black pepper

2 bay leaves

Salt

Directions:

In a large sauce pan over medium heat, eat the oil. Stir in the garlic, oregano, onion, vinegar, bell pepper, tomatoes (and their juice), chiles and broth. Increase the heat and bring to a boil. Cook for 2 minutes, then stir in the black pepper, bay leaves and salt to taste.

Reduce the heat to a gentle simmer and continue to cook, stirring frequently, until the vegetables have softened and the tomatoes start to break apart. About 25 minutes. 

Remove from the heat, discard the bay leaves, ad mash the tomatoes with a potato masher of whisk until you  have a coarse sauce. Season again to taste and set aside in a warm place.

Chiles Rellenos

Ingredients

1/4 pound grated cheddar cheese

6 whole canned green chiles ( I would use fresh poblano chiles)

6 eggs, separated

Vegetable oil

Relleno Sauce

Directions:

Divide the cheese into 6 mounds and roll each mound into a football-shaped ball with your hands. Slit each chile lengthwise halfway and gently stuff a ball of cheese in each. Set aside.

In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the egg whites until stiff peaks form, 4-6 minutes. In a separate bowl, beat the egg yolks until frothy. Gently fold the yolks into the whites to complete your egg batter.

In a large skillet or frying pan, add enough oil to come up the sides by on-half inch. Heat the oil until a thermometer inserted reads 350 

Gently spoon a little egg batter into the pan, spreading it so it is roughly the dimensions of one side of a stuffed chile. As soon as the batter begins to set (1-2 minutes) lay a chile over the top then spread the equivalent of batter over the top of the chile. 

Turn over the cchile relleno and fry an additional 1 to 2 minutes until golden on all sides. Remove the chile relleno with a slotted spatula or spoon, and place on a warm plate. Repeat until you have cooked all six chile rellenos.

Spoon 1/2 cup of sauce over each chile relleno and serve immediately.

Mom's Scalloped Potatoes

 INGREDIENTS:

1 clove of garlic

4 medium baking potatoes, sliced thin

2 cups cream (or half and half)

3 eggs

Salt and Pepper

1/4 tsp of nutmeg

DIRECTIONS:

Butter an 8 inch square pan and spread garlic over the pan. Put in the potato slices. 

Combine the cream, eggs, salt, pepper and nutmeg then pour over the potatoes. 

Cover and bake at 225 for 3 hours. 

Remove cover and increase heat to 325 and bake for an additional 15 minutes.

Bucatini with Sweet Corn and Scallions

 Ingredients:

1 pound corn kernels, cut from the ears or frozen but thawed, drained ad patted dry (about 3 cups)

1 bunch of scallions, thinly sliced, whites and greens reserved separately

kosher salt and pepper

1 pound of bucatini pasta OR spaghetti

4 tablespoons salted butter, cut into 4 pieces

2 ounces pecorino Romano cheese, finely grated (1 cup)

1 or 2 Fresno OR jalapeno chilies.

Directions:

In a blender, puree 2 cups of corn, the scallion whites, 1/2 cup water, t teaspoon salt and 1/2 teaspoon pepper. Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup cooking water, then drain. In a 12-inch skillet, melt the butter. Add the corn puree and remaining kernels, then cook, stirring, until darkened slightly. Off heat, add the pasta, cheese and chilies, then toss, adding cooking water to thin. Season with salt and pepper.

Serve sprinkled with scallion greens. 

Pesto Pasta Salad with Peas, Pine Nuts and Mozzarella Pearls

 Servings: 8 to 10

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

INGREDIENTS

• 1 pound fusilli pasta
• 3 tablespoons extra-virgin olive oil
• 1 cup homemade or store-bought pesto
• 2 tablespoons freshly squeezed lemon juice, from 1 lemon
• 1½ cups frozen peas, defrosted, divided
• ¾ cup mayonnaise, best quality such as Hellmann's or Duke's
• ⅓ cup freshly grated Parmigiano-Reggiano
• ⅓ cup pine nuts, toasted (see note)
• One 8-oz package mozzarella pearls
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh chopped basil, for serving

INSTRUCTIONS

1. Cook the fusilli in a large pot of boiling salted water until fully cooked, 10 to 12 minutes (you don't want al dente pasta here). Drain and toss into a bowl with the olive oil. Cool to room temperature.
2. In the bowl of a food processor fitted with a steel blade, purée the pesto, lemon juice, and ½ cup of the peas. Add the mayonnaise and purée until smooth.
3. Add the pesto-pea mixture to the cooled pasta, along with the Parmesan, ¾ cup of the peas, 3 tablespoons of the pine nuts, the mozzarella, the salt, and the pepper. Mix well, then taste and adjust seasoning, if necessary. (I usually add ¼ teaspoon each more salt and pepper, but it will depend on the saltiness of the pesto you're using and how heavily the pasta water was salted.) Transfer to a serving bowl and sprinkle the remaining peas, pine nuts, and basil over top. Serve at room temperature.
4. Note: To toast the pine nuts, place them in a small dry skillet over medium heat. Cook, stirring frequently, until golden. Watch the nuts carefully, as they can burn quickly, and transfer them to small bowl immediately after cooking (they will continue to brown in the hot pan).
5. Make-Ahead Instructions: The components of this pasta salad can be made ahead a day ahead of time; just keep everything separate and toss together right before serving.

Geek Lemon Chicken and Rice Soup (Avgolemono Soup)

 INGREDIENTS:

1 Tablespoon extra-virgin olive oil

1 small onion, diced

2 celery rib, chopped

4 cups low-sodium chicken broth

Kosher salt and pepper, to taste

2 large eggs

1/4 cup freshly squeezed lemon juice (1-2 lemons)

1 1/2 cups of cooked white rice

2 cups of shredded chicken

chopped fresh dill for garnish

Directions:

Heat the oil in a large saucepan over medium-high heat. 

Add the onion and celery and saute for 3 to 4 minutes, until softened

Add the broth, season with salt and pepper and bring to a simmer

In a blender, add the eggs, lemon juice, and 1/4 cup of the rice. Blend until smooth, about 20 seconds. then while blending, slowly stream 2 ladles full of hot broth from the sauce pan to temper the eggs.

Stir the lemon egg puree in the lightly simmering stock along with the rice and chicken until slightly thickened, about 5 to 10 minutes. Do not boil the soup as it can cause the egg mixture to curdle. 

Garnish with dill before serving.

Balsamic Summer Pasta Salad

 

Ingredients

Salad Ingredients

• 8 ounces pasta of choice
• 1 cup cherry tomatoes halved or quartered
• ½ cup oil-packed sun-dried tomatoes drained and sliced
• ½ cup sliced Kalamata olives
• ¾ cup crumbled feta cheese (Substituted shredded mozzarella)
• ½ red onion finely diced
• 3 tablespoons chopped parsley
• 2 tablespoons pine nuts toasted

Balsamic Vinaigrette Ingredients

• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup (omitted when I made)
• 1 teaspoon Dijon mustard
• ½ teaspoon salt more to taste
• ¼ teaspoon black pepper more to taste
• ½ teaspoon Italian seasoning (optional)
• 1-2 garlic cloves (optional)

Instructions

• First, cook the pasta according to the package instructions. Then drain and let the pasta cool.
• Next, chop the salad ingredients and prepare the balsamic vinaigrette by whisking together all ingredients.
• Then toast the pine nuts in a pan over medium heat until golden brown. Lower the heat when needed.
• Now add all ingredients to a large bowl. Toss until everything is combined. Add more salt and pepper if needed. Enjoy!

Notes

• Make sure you don't toast the pine nuts using high heat as they tend to burn very quickly. Using medium or medium-low heat is ideal.

Nutrition

Serving: 1serving | Calories: 473kcal | Carbohydrates: 56g | Protein: 14g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 25mg | Sodium: 938mg | Potassium: 542mg | Fiber: 4g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 28mg | Calcium: 188mg | Iron: 2mg