Tuesday, January 18, 2011

Rainy Days and Rainy Nights - A rare sight in TX

Coming from one of the most beautiful states in the U.S. both my husband and I love rain. Washington State is aptly known as the "Evergreen" state due to all the rain. Rarely in Texas do we get rain, usually about 2 weeks out of the entire year. The rest of the time is Hot, Hot and Hot which doesn't make me a happy gal. Today, we are being blessed with lots of glorious rain and this morning Jerry (hubby) and I sat on the front porch drinking our coffee and relishing the gorgeous rain drops coming down from the sky. Lord, thank you for this blessing.


"Food is the most primitive form of comfort" - Sheilah Graham (1904-1988)


When it's cold and rainy there is nothing better to dine on than comfort food, so I have been thinking all morning about recipes I want to share that will comfort all of us. I know family and friends in WA are experiencing beautiful snow this morning. Currently, Dallas is also having snow flakes so I'm praying that it will make the 3-hour trek to our area and we will be blessed with snow. If not, I'm still excited about all this rain.


Brew me a cup for a winter's night.
For the wind howls loud and the furies fight;
Spice it with love and stir it with care,
And I'll toast our bright eyes,
my sweetheart fair.
Minna Thomas Antrim" - (1861-1964)


There are many comfort foods to enjoy such as; macaroni and cheese, hot chocolate with marshmallows, spaghetti, chili, biscuits and gravy, grilled cheese sandwich with tomato soup, eggs Benedict, mashed potatoes, meatloaf, pull pork sandwich - oh, I'm getting so hungry just thinking about all these rainy day, snow day foods. I hope you enjoy the recipes I've listed below.


Winter is time for comfort, for good food and warmth,
for the touch of a friendly hand
and for a talk beside the fire; it is the time for home.
"Edith Sitwell" (1887-1964)


Warm and Rich Hot Chocolate with Homemade Marshmallows


1/2 cup of delicious honey (you can use sugar too, but honey adds a nice depth of flavor)
1/4 cup plus 2 Tbl. dark cocoa (use good quality cocoa)
pinch of salt
3 cups whole milk
1 cup heavy whipping cream
1 tsp. pure vanilla extract (or almond)
orange zest (garnish if desired)


In a saucepan whisk together cocoa and honey, then blend in milk. Cook and stir over medium heat until milk comes to a boil. Reduce heat and stir in heavy cream cooking for 2 minutes. Remove from heat and stir in vanilla. Ladle into mugs and top with marshmallows and some orange zest. If you don't want to add marshmallows, you can add freshly whipped cream and top with a dusting of cocoa or orange zest or be wild and use both!!


Homemade Marshmallows - (this recipe I got watching a Martha Stewart Christmas special)


vegetable oil, for brushing
4 envelopes unflavored gelatin (3 Tbl., plus 1 1/2 tsp.)
3 cups granulated sugar (enough sugar in here to send you to the moon)
1 1/4 cups light corn syrup
1/4 tsp. salt
2 tsp. pure vanilla extract
1 1/2 cups powdered sugar, sifted


Brush a 9x13 glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil, set aside.


Put granulated sugar, corn syrup, salt and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook without stirring until mixture registers 238 degrees on a candy thermometer, about 9 minutes.


Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer, sprinkle with gelatin. Let soften 5 minutes. Attach bowl with gelatin to mixer fitted with whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish and smooth with offset spatula. Set aside, uncovered, until firm about 3 hours.


Sift 1 cup powdered sugar onto work surface. Unmold marshmallow onto powdered sugar, remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup powdered sugar into a small bowl and roll each marshmallow in the sugar to coat. These can be stored in airtight container up to 3 days.


Mouthwatering Hash Brown Casserole - (this recipe comes from friend Bettie in Georgetown and I've tweaked it a bit)


1 (32 oz.) package frozen loose pack hash browns
1 (16 oz) container sour cream
1 (10.75) can condensed cream of chicken soup
2 1/2 cups Black Forest Ham, cubed (or you can use bacon or sausage cooked)
8 oz. Velveeta cheese, cubed (I know, but go with it)
1 red bell pepper, chopped
1 cup mushrooms, sliced
6 scallions, sliced including green part
2 cups cornflake cereal, crushed
1 cup Monterey Jack cheese, shredded
Tabasco, to your taste
freshly ground black pepper
Italian parsley, chopped (after all we need some green)


In a saute pan, add a little oil and butter, heat and stir in red bell pepper, mushrooms; cook until softened. Preheat oven to 350 degrees. In a saute pan, add some olive oil and cook bell pepper and mushrooms. In large bowl, combine sour cream, Tabasco, black pepper and soup. Stir in frozen hash browns, ham, Velveeta, cooked red pepper, cooked mushrooms and scallions. Transfer to a large 9x13 baking pan sprayed with cooking spray.


Combine cornflakes and melted butter and sprinkle over potato mixture. Bake uncovered for 30 minutes. Sprinkle with Monterey Jack cheese and continue baking 25 more minutes until golden brown and bubbly. At this point you can also place under broiler for a few minutes, but be watchful so it doesn't burn. Remove and let rest on cooling rack for a few minutes. Sprinkle on parsley and serve with orange juice, mixed fresh fruit and scrambled eggs if desired.


Gooey Cheese Bread


1 or 2 loaves French or Italian Bread, sliced horizontally
2 cups sharp cheddar cheese, shredded (I like Tillamook)
1/2 cup fresh Parmesan, shredded
1/2 cup mayonnaise
2 heads of garlic
1/2 cup Italian parsley, chopped
4 scallions, chopped including green part
2 Tbl. fresh rosemary, chopped
2 sticks butter, softened


First heat oven to 400 degrees. Slice just the top off the garlic and place garlic in foil, drizzle with olive oil, salt and pepper. Bake in oven for about 1 hour until soft and tender. Remove from oven and squeeze bulbs out into bowl, mashing well.


In large bowl, mix cheeses, herbs and scallions together; stir in mayonnaise. In another bowl blend butter and garlic mixing until smooth. Liberally spread both sides of bread with butter/garlic mixture. Add cheese mixture to bread. Place bread on baking sheet, spray some foil with with cooking spray and place over bread. Bake in oven for about 20 minutes until warmed through and cheese is melted. Next, remove foil and place bread under broiler about 3-inches away and let get lightly browned and bubbly. Slice the bread and enjoy with soups, salads or just on its own.


Greek Pastitsio (pah-SHETT-see-oh) - my friend Christie in San Diego gave me this recipe, she makes it all the time and it's so good.


1 lb. ground beef (I use ground turkey)
1 large onion, chopped
1 (8 oz) can tomato sauce
1/4 cup dry white wine
1/4 tsp. ground cinnamon
1 small package penne pasta
3/4 cup whole milk
2 eggs, lightly beaten (will be stirred into cooked pasta)
4 Tbl. butter
2 Tbl. all purpose flour
salt and freshly ground black pepper
1 1/2 cups whole milk
2 eggs lightly beaten (for sauce)
1 cup Romano cheese, shredded
1/2 cup Feta cheese, crumbled
Italian parsley, chopped


Meat Sauce
In large saute pan, add beef or turkey and onion cooking until meat is nicely browned, drain off fat. Stir in tomato sauce, wine and cinnamon. Bring to a boil and reduce heat. Cover and simmer for 30 minutes, stirring occasionally.


Next, bring a pot of boiling salted water to a boil and add pasta, cooking al dente. Drain well and place in a large bowl; stir in 3/4 cup milk, 2 beaten eggs and 2 Tbl. of butter. Set aside.


Cream Sauce
In saucepan, melt 2 Tbl. butter and whisk in flour cooking for 1 minute. Stir in salt and pepper to taste. Gradually whisk in 1 1/2 cups milk. Cook and stir until mixture is thickened and bubbly. Gradually (temper a little of sauce into 2 beaten eggs) then stir in all of the hot mixture into eggs and set aside.


Preheat oven to 350 degrees. Spread half of the pasta into baking dish sprayed with cooking spray. Top with meat sauce, sprinkle with 1/3 of Romano cheese, top with remaining pasta mixture and sprinkle with another 1/3 of Romano cheese. Pour cream sauce over all and sprinkle with remaining Romano cheese and top with crumbled Feta. Cover with foil and bake in oven for 30 minutes. Uncover and bake for 15 more minutes. Remove from oven and let rest for 15 minutes on cooling rack. Sprinkle with parsley and serve. Serve with a lovely Greek salad, wine and pita bread which has been brushed lightly with olive oil and grilled.


Rainy Day Chicken Pot Pie


Pastry for double crust 9-inch pie
1 cup heavy whipping cream
2/3 cup good quality chicken stock (I like Kitchen Basics)
1/4 cup white wine
2 1/2 cups cooked chicken or turkey, shredded or cubed
2 large baking potatoes, cut into large cubes and cooked in boiling salted water until tender
3 carrots, peeled and cubed, cooked in boiling salted water until tender
1 small bag frozen peas
1 large onion, chopped
2 leeks, sliced (wash well and use only white to light green part)
1 cup mushrooms, sliced
zest of one lemon
1/2 cup Italian parsley, chopped
salt and freshly ground black pepper
1 tsp. dried thyme
1 tsp. ground sage
4 Tbl. butter, soft
4 Tbl. all-purpose flour

Heat oven to 435 degrees. Prepare your crust and for the top piece make lattice strips or you can use a top crust and just slice slits in a few places on crust. Cook your potatoes and carrots in boiling salted water until tender, remove and drain well. In a large saute pan, add some olive oil and a little butter, saute your onion, leeks and mushrooms, add wine and bring to a boil and reduce for 2 minutes. Remove to a bowl and in the same pan add the 4 Tbl. of butter to melt, whisk in the 4 Tbl. of flour for about 1 minute, whisk in chicken stock and heavy cream.


Next, whisk in herbs, lemon zest and season with salt and pepper, bring to boil stirring constantly until thickened about 1 or 2 minutes. Gently stir in chicken and vegetables. Pour this mixture into pastry. Cover with lattice top, crimp then cover edge with strips of foil to prevent excessive browning. Place in oven and bake for about 45 minutes, removing foil the last 15 minutes of baking. Remove from oven and let rest about 10 minutes before slicing. Serve with crisp garden salad and a nice glass of white wine. Note: Sometimes I blind bake the bottom crust, so do this step if desired.


Shrimp and Corn Chowder

1/2 lb. bacon, sliced
3 Tbl. bacon fat
2 cups onions, chopped finely
2 cups celery, chopped finely
1/2 cup red bell pepper, chopped finely
2 cloves garlic, minced
1/2 cup carrots, peeled and cut into small dice
1 bay leaf
4 cups potatoes, large to medium dice
2 cups dry white wine
4 Tbl. butter
3 Tbl. all purpose flour
2 cups shrimp stock, or seafood stock
1 cup heavy whipping cream
1 Tbl. tomato paste
1 tsp. Slap ya Mama seasoning (don't have use seasoning salt)
2 (6 1/2 oz) cans cream style corn
1 (16 1/2 oz) can whole corn (or use frozen, fresh is even better in the summer off the cob)
1 (13 oz.) can evaporated milk
2 lbs. shrimp, cleaned, tailed removed
salt and freshly ground black pepper
Tabasco, to taste
Italian parsley, chopped


In saute pan fry bacon, retain 3 Tbl. bacon fat (or clean pan and use olive oil) then place bacon on paper towels to drain. Heat pan and saute onions, garlic, celery, bell pepper and carrots, then add tomato paste and cook for 1 minute. Add bay leaf, potatoes and wine; cook for 10 minutes. Add shrimp stock, bring to a boil and add both cans of corn, bacon, evaporated milk, bay leaf and season with salt, pepper and Tabasco. In a small saute pan, add 4 Tbl. butter to melt, whisk in 3 Tbl. flour; cook for 1 minute. Remove a ladle full of the soup stock and whisk this into the roux mixture. Now pour this back into the soup stirring well so no lumps form. Simmer for about 30 minutes; add shrimp and stir in heavy cream, cook until shrimp are pinkish (do not overcook shrimp.) Taste and adjust seasonings. Either remove chowder to soup tureen or individual bowls and garnish with parsley and homemade croutons. Note: Another trick I use for thickening is to use instant potatoes. Pour some instant potatoes into chowder, stir until desired consistency.


Patty Melt - Love these sandwiches which started appearing in the 1940's in diners, went out of fashion for awhile, but are back again. Another way I love the patty melt is to make salmon patties to replace the hamburger, use dilled havarti cheese to replace the cheddar and of course you still use the caramelized onions.


2 lbs. ground beef (we use ground turkey)
oil and butter
2 Tbl. Worcestershire sauce
3 large yellow onions, halved and thinly sliced
12 sliced really good rye bread
12 slices cheddar cheese (sliced thinly and you can use more if you like lots of melted cheese)
butter, softened
Mustard (old fashioned yellow)


In a bowl add beef or turkey and season with salt, pepper and Worcestershire sauce. Divide meat into 6 meat patties, shaped to fit your bread. In a large saute pan, add some oil and butter and heat to medium heat. Add the onions, season with salt and pepper and cook, stirring until golden brown and they are emitting that wonderful, delicious onion smell. What is it with onions and bacon when they are frying that make you salivate? When onions are caramelized transfer to a plate.


I like to grill my meat patties, but you can fry them in a saute pan until nicely browned and cooked through. Top each of the 6 bread slices with some cheese, add the cooked meat patty, a pile of onions and more cheese on top of the onions. Add the top portion of bread and butter each side of bread. Place the sandwiches in a pan and nicely brown each side until golden and the cheese melts. Slice in half and serve with mustard, a dill pickle and maybe some potato salad.


Decadent Chocolate Pudding


4 cups heavy whipping cream
5 oz. bittersweet chocolate, finely chopped
6 large egg yolks
1/2 cup sugar
1 tsp. pure vanilla extract
pinch of salt


If you like orange in your chocolate you can also add 1 tsp. pure orange extract.


Preheat oven to 325 degrees. Bring heavy cream to a simmer in heavy saucepan, remove from heat. Place the chocolate in stainless bowl, add 1 cup of warm cream and let stand until chocolate is melted. Stir the chocolate until smooth, then stir in remaining cream. In a bowl, whisk together egg yolks, sugar, vanilla and salt and gradually whisk into the chocolate mixture. Pour the pudding into eight (6 oz) ramekins. Place in deep baking pan, place in oven and pour hot water to reach 1/2 way up ramekins. Be sure not to get any water into the chocolate. Cover with foil. Bake for about 45 to 50 minutes. Remove from water bath to cooling rack. Refrigerate and when ready to serve add a dollop of whipped cream and a zesting of orange zest if desired.


One of My Favorites - Devil's Food Cake


Cake
3/4 cup whole milk
2 tsp. instant coffee powder
3/4 cup unsweetened cocoa (good quality)
1/2 cup sour cream (not light)
1 1/4 cup all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup butter, softened
1 1/2 cups sugar
3 eggs, room temperature
2 tsp. pure vanilla extract


Rich Chocolate Frosting - I usually double this, because I like lots of frosting
4 (4 oz) squares unsweetened chocolate, chopped
1 2/3 cup powdered sugar
3/4 cup heavy whipping cream
2 tsp. pure vanilla extract
6 Tbl. butter, soft cut into pieces


Preheat oven to 350 degrees. Using cooking spray grease 3 (8-inch) cake pans. Line the bottoms with parchment paper and spray again.


In a saucepan, heat the milk and coffee until bubbles form around edges, whisk in cocoa until smooth. Whisk in sour cream and cool.


In a small bowl, add flour, baking soda, baking powder and salt; mix together. In mixing bowl of electric mixer add butter and beat until light and fluffy, add sugar and mix well. Beat in eggs, one at a time, add vanilla and on low gradually add dry ingredients alternating with chocolate mixtue. Beat on high for 2 minutes and pour into prepared pans. Bake for 25 minutes or until pick inserted comes out clean. Cool for 10 minutes, take a sharp knife and run around edges of pan then invert cakes onto wire racks. Remove parchment paper and cool cakes completely.


Frosting
Heat chocolate, powdered sugar and cream, stirring over medium heat until creamy. Remove from heat and add vanilla. Pour into a bowl and place into bigger bowl filled with ice water and stir until thick. Remove and gradually add butter, with electric mixer beat on high until fluffy and frosting holds its shape. Frost your cake. You can then shave some chocolate and garnish entire cake or just the top.


Chicken Enchiladas with Creamy Jalapeno Sauce


6 chicken breasts (bone and skin on)
olive oil
salt and freshly ground black pepper
1 large onion, chopped
3 garlic cloves, minced
2 Tbl. butter
1 (4 oz.) can chopped green chilies
2 cups sharp cheddar cheese, shredded
3 tsp. chili powder
Tabasco, to taste
1 (8 oz) container sour cream
12 flour tortillas or you can use corn too
Fresh cilantro, chopped


Preheat oven to 375 degrees. Rub chicken with olive oil and season with salt, pepper and 2 tsp. chili powder. Place on baking sheet and bake until done about 35 to 45 minutes. Remove from oven and allow to cool before removing skin, bones and shredding.


In a saute pan add butter to melt and cook onions and garlic until soft. Add chicken, green chilies, 1 tsp. chili powder, Tabasco, salt, pepper and 1 cup of sour cream and mix well.


Next step; you can either microwave your tortillas for a minute to soften or you can fry briefly in oil which is the step I like. If frying in oil, add some canola oil to saute pan, heat up and briefly add tortilla, remove to paper towels to absorb oil.


Lay tortillas on work surface and add some chicken mixture to tortillas, top with cheeses. Roll up enchiladas and place seam-side down in sprayed baking pan. Pour over sauce and bake in 350 degree oven for 30 minutes. Remove from oven and sprinkle with chopped cilantro.


Sauce (many of the Tex-Mex restaurants in Texas serve this delicious sauce as either a dip or over burritos and enchiladas)


1 1/3 cups mayonnaise
1/3 cup buttermilk (not light)
1/2 cup jalapenos, chopped
1/3 cup green chilies
1/3 cup cilantro leaves
1 (1 oz) packed dry ranch dressing mix


Mix ingredients together and place in blender or food processor and puree until smooth. Taste and adjust, if you want it hotter add more jalapenos.


Church Goulash (or better known as my mother-in-law Vesta's dish) I'm sure everyone has eaten a version of this comfort food and Jerry and I love it.


2 lbs. ground turkey (or you can use beef)
3 cups elbow macaroni
1 large onion, chopped
1 large red bell pepper, chopped
2 cloves garlic, minced
1 (28 oz) can diced tomatoes, undrained
2 cups frozen corn
1 can cream style corn
2 (8 oz) cans tomato sauce
salt and freshly ground black pepper
Tabasco, to taste (my addition, as you already know I love Tabasco)
Italian parsley, chopped


In a large Dutch oven, add a little oil and saute onion, bell pepper and garlic until softened. Remove and set aside. Add the ground turkey breaking it up and cook until nicely browned. If there is any moisture drain in colander and place back into pan with onions, bell pepper and garlic.


In a saucepan of boiling salted water, add macaroni and cook al dente. Drain and add to Dutch oven with turkey mixture. Add tomatoes, corn, tomato sauce and seasonings. Bring this to a boil until heated through. If you want more moisture, add a little more tomato sauce. Taste and adjust seasonings. My favorite time to eat this is the next morning for breakfast served cold. I also like cold chili and spaghetti for breakfast. I'm sure there are many of you who like it too!




Bon Appetit

"The grace of our Lord Jesus Christ be with you."
Philippians 4:23






























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Julia Bushree and Delicious Decisions, 2009 and following years. Unauthorized use and/or duplication of this material without express and written permisison from this blog's author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Bushree and Delicious Decisions with appropriate and specific direction to the original content.