Posts Tagged ‘Food’

Pumpkin Scones

September 23, 2018

Ingredients:

2 and 1/4 cups AP flour
1/4 cup dark brown sugar
2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter, cut into small pieces
1 egg
1 cup pumpkin puree
1/3 cup half & half
1/4 cup cinnamon sugar

Procedures:

Prepare a cast iron scone pan.
Preheat convection oven to 375˚ F
In a large bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda
Cut in butter until it has course, pea-sized crumbles
In a separate bowl, whisk egg, pumpkin and half & half
Add dry ingredients to wet ingredients. Combine until moistened
Knead 10 to 12 times, then press dough portions into cast iron pan and top with a heavy sprinkle of cinnamon sugar
Place wedges on a cookie sheet.
Bake at 375˚F degrees for 18 minutes or until lightly browned on the outside.
Cool 5 minutes, remove from pan and serve warm with butter.

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No Bake Nutty Banana Protein Bars

August 28, 2018

Chocolate

Ingredients:

  • ½ cup pitted Medjool dates, packed
  • ½ cup mashed very ripe banana, almost completely black
  • 1 tsp natural vanilla
  • 2 tsp honey
  • ½ cup pecans
  • ½ cup cashews
  • 1 cup rolled oats
  • 3 tbsp ground flax seed
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ½ cup chocolate protein powder
  • ½ cup Semi Sweet chocolate chips
Instructions:
  1. Line an 8×8 inch pan with parchment paper cut to fit and set aside.
  2. Blend dates, banana, vanilla and honey in a food processor for about 2 minutes until smooth. Add pecans, cashews, 1 cup of the oats, flax seed, cinnamon and salt and blend for another minute or two, or until fairly smooth.
  3. Scrape down the sides and add in protein powder. Process for another minute until the mixture is well combined. It will be very thick with sticky consistency so use a very sturdy spoon to stir in chocolate chips.
  4. Spoon mixture into prepared pan. With wet hands, flatten in pan until evenly spread in pan.
  5. Place pan in freezer for at least 3 hours to harden then remove from freezer and slice into 8-10 bars. Store bars in freezer–they are best eaten directly from the freezer.

Baked Pumpkin Spice Donuts

July 30, 2018

donutsI worked on this recipe, trying several variations until I hit upon the key ingredients.  By mixing pumpkin pie filling and straight pumpkin you get intense flavor and you build it even more with the addition of pumpkin oil.  I suggest spraying the doughnut pans with an oil/flour mixture or wiping them with oil and dusting with flour before using and between each batch.  If you don’t have oat flour and whole wheat pastry flour you can substitute all-purpose flour, just use a high quality flour and don’t pat it down when measuring.

Ingredients-

  • 1 cup vegetable oil
  • 6 large eggs
  • 3 cups sugar
  • 1 – 15oz can pumpkin pie filling
  • 1 – 15oz can pumpkin
  • 1 tsp. pumpkin seed oil
  • 1-1/2 tsps. pumpkin pie spice
  • 1-1/2 tsps. salt
  • 1 Tbsp. baking powder
  • 1 cup oat flour
  • 2-2/3 cups whole wheat pastry flour
    ——————————–
  • 2 cups sugar
  • 1 tsp. pumpkin pie spice
  • ½ tsp. cinnamon
    ——————————–
  • 1 cup butter melted

Instructions:

  1. Preheat the oven to 325˚ degrees.
  2. Lightly grease 2 – 12 count nonstick metal doughnut pans.
  3. Beat together the oil, eggs, 3 cups sugar, pumpkin, 1 tsp. pumpkin seed oil, 1 1/2 tsps. pumpkin pie spice, salt and baking powder until smooth.
  4. Combine flours, gently add into mixture and stir just until smooth.
  5. Fill large pastry bag with pumpkin mixture and pipe into donut pans until 3/4 full.
  6. Bake the donuts for 14-16 mins or until they are lightly browned.
  7. Remove the donuts from the oven and set aside; after 5 minutes gently removed from pan and transfer them to cooling rack.
  8. Melt butter in a small saucepan.
  9. In a separate small, wide bowl combine 2 cups sugar and 1 tsp. pumpkin pie spice and ½ tsp. cinnamon.
  10. Brush donuts lightly with butter, but not drenched and then toss in sugar & spice mixture to coat evenly.

Kale Caesar Salad

September 14, 2017

This salad could also be referred to as a slaw depending upon the style of menu presented.  The heavy texture and bite of Kale stands up to the robust quality of the Caesar dressing covering the salad.  I chose Kippered snack herring to be used in the dressings, but can be eliminated if desired or switched to anchovy fillets or sardines if desired.  As always the quality of ingredients makes the dish, so do use wilted greens or off tasting oil as they will detract from the presentation and flavor.

Ingredients:

¼ cup fresh lemon juice
1 can kippered snacks in oil (3.25oz)
2 teaspoons Dijon Mustard
2 cloves of garlic, peeled
1 cup EVOO
½ cup shredded Parmesan, divided
1 hard boiled egg, finely chopped
Freshly ground salt and pepper to taste
1 lb kale, cleaned, center stalks removed, thinly sliced crosswise to form ribbons.

Procedures:

Place first four ingredients into a blender and process until smooth.  While the blender is still running gradually add the oil in a slow stream to create a creamy dressing.  When fully combined remove from the blender and place into a small bowl and set aside.

Place kale into a large bowl and drizzle in ¾ of the dressing, combining to coat the kale evenly.  Add in a few grinds of salt and pepper to taste, then top with remaining chopped egg and remaining Parmesan cheese and drizzle with remaining dressing and serve.

Note – Dressing can be made up to 3 days ahead if kept in fridge.

Snowpocalypse 2016 Ice Cream

January 23, 2016

Stephanie and Caitlin from WHAG-25, are always looking for new ideas on the show, and while messaging Stephanie on the longevity of the storm she asked about Snow Ice Cream. I’ve had Snow Ice Cream but never made it but did some research into several recipes and this is the creation I came up with at Shepherd Dining Services. There’s lots of snow out there – so gather up a bowl and get cooking!

Ingredients:

1-gallon fresh snow – no yellow snow
1-cup sugar
1 tbsp. natural vanilla
1 can sweetened condensed milk (14oz) – more to taste

Directions:

Place the snow in a large clean metal bowl, gradually add in sugar, vanilla and slowly stir in the condensed milk to desired consistency. You may need more so have another ready just in case.

Scoop into bowls top with favorite additions or enjoy plain!

 

Grilling up the summer!

June 15, 2011

Head to your local market, food pantry, garden, farmers market or snag some fresh produce from your neighbors garden if they are away! In any case pick some fresh ingredients, lightly season them and fire up the grill and get it smoking hot.

Sear the veggies to your desired doneness and then dress with a bit of freshly diced scallions or shallots, some grated Wisconsin cheese and drizzle on a touch of aged balsamic vinegar!

Have at it and be creative, leap before you look and grill until you can grill no more! Then grill again!

June 11, 2011

If it were not for Auguste Escoffier we would be eating to get by or simply eating as a fact of life. Food takes on a different flavor when treated with skill and understanding. All too often quality food is purchased, hidden away in a bag or drawer in the fridge, pantry or cupboard and left to the demise of time.

For some they like to look over Good Housekeeping, GQ, Taste of Home and magazine of all style of food presentation offering up a variety of cooking techniques. Suffice to say Auguste went down that path before any of these modern day versions of the quick fix recipe came to print. In 1903 he published what I believe is the mother of all magazines, cookbooks, guides and articles on taking cooking seriously.

True, I like to have fun in the kitchen but when the oil hits the skillet I like to rely on basic foundation principles. So when the latest copy of Le Guide Culinaire hit the bookshelves I was more than interested in using it for classroom instruction, and was beyond excited when a good friend from John Wiley & Sons, Inc contacted me to see if I would like to use it for educational purposes.

In the next several months I will digest the recipes as Auguste had written them, then later revised a second, third and lastly in 1921 for a fourth time. I’m also looking forward to imparting some of Escoffier’s time tested culinary skills to those paths i cross during my travels.

Beef Stew – Frugal Gourmet Style

May 2, 2011

This recipe comes to you by way of the Frugal Gourmet, a fellow TV chef that passed away in 2004 amidst a cloud of controversy. He was instrumental in my first glimpses of cooking on TV before there ever was a food or cooking channel and his wit and fun in the kitchen certainly made for creative recipes. I believe he helped usher in a move from PBS to center stage cooking and paved the way for the culinary shows we watch today.

As a tribute to the Frugal Gourmet I’d like to present my take on his classic recipe utilizing wine in marinating beef to bring out the flavor in tough cuts of meat. By soaking tough but flavorful cuts of meat in wine for several hours you break down the connective tissues and collagen making the meat more appetizing and tender. An additional side benefit is cutting down on added salt, which is always a good thing.

Only use a wine that you would consume, never cook with turned, off or corked wine, as you will impart that off flavor into the meal you are preparing.

2 pounds beef chuck roast – cubed (sometimes referred to as stew meat)
1 carrot, peeled and sliced
3 celery stalks, cleaned and sliced
1 parsnip, cleaned and sliced
1 large sweet onion, peeled and sliced
4 garlic cloves, minced
1 tsp. fresh ground black pepper
1 tsp. minced fresh thyme
1 bay leaf
3 cups Zinfandel (I prefer red, but blush will work in a pinch)
4 tbsp Grapeseed oil
2 tbsp tomato paste

Place everything, except Grapeseed oil and tomato paste into a Tupperware marinade container. Cover and place in the refrigerator for 24 hours, mix around every few hours to make sure everything is evenly coated.

Remove the meat from the marinade and save everything. Heat a metallic skillet over medium high heat; don’t use a non-stick skillet unless that’s all you have. Add in the oil and toss in a small amount of meat, making sure not to crowd the pan to allow even browning. Continue in this fashion until all the meat is cooked; remove from the pan and place into a large glass casserole dish. Add the vegetables and wine, stir in tomato paste until blended, then bring to a boil and gradually pour over browned meat. Place into a preheated 350˚ oven, covered for approximately 2 hours or until meat is fork tender.

Remove from the oven and ladle over fresh cooked al dente egg noodles or hot from the oven buttermilk biscuits.

Gazpacho – Chef Scott Style

January 17, 2011

Serves 10

I traditionally like hot and spicy food, often my staff and family comment that to try my foods is simply to dine with fire. Even though a simple dish may not call for heat I usually try to spice things up and add a little extra hot sauce or chopped up jalapeno pepper if possible.

Such is the case with this wonderful summer time soup. Even though the past several days have felt more like winter, the warmer weather is sure to arrive in the months ahead. When it does you want to be ready with this delicious creation for your guests and family. The recipe as you see it is a blending of two recipes I like, one a traditional Spanish recipe and the other a recipe from a professional garde manger kitchen. Enjoy!

Soup Base Ingredients
• 10 oz of crustless firm white bread
• 2 lbs. of tomato, seeded and chopped
• 20 fl oz canned tomato juice
• 3 cloves of garlic, minced
• 2 sweet onions, peeled & chopped
• 2 red and orange peppers, cleaned & chopped
• 1 cucumber, peeled and chopped
• 8 tablespoons of olive oil
• ¼ teaspoon Cumin
• 2 tablespoons of red wine vinegar
• Salt
• Ice water

Soak the bread in water to cover for 10 minutes, and then squeeze the water out of the bread and place into a food processor. Add the tomato, garlic, onion, peppers and cucumber and grind to a coarse puree. Add in the tomato juice and olive oil, and process until combined and smooth – PLEASE DO NOT process until it is foamy. Remove from the food processor, place into plastic bowl and season with vinegar and salt to taste. Refrigerate for at least 45 minutes to an hour to allow the flavors to blend and mellow. If the soup base is too thick then thin with additional tomato juice or ice water and taste to correct acidic balance of flavor with additional salt and/or vinegar if needed.

Soup Components
• 2 oz Brunoise* cucumber
• 2 oz Brunoise green bell pepper, cleaned
• 2 oz Brunoise tomato, seeded
• 2 oz Brunoise sweet onion
• 2 oz Chopped scallions
• 2 oz Chopped jalapeno pepper
• 4 oz Garlic Croutons

*Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch. The diced vegetables are blanched briefly in salty boiling water and then submerged in ice water for a few seconds to set the color.

Before service ladle soup base into chilled bowls, then sprinkle the vegetable garnishes evenly into the bowls or set aside in separate bowls so the guests can add their own amount. Lastly, place the croutons in a separate dish to be added by the guests as desired.

Avocado, Sausage, Onion and Wisconsin Jalapeno Colby Cheese quiche

January 17, 2011

1 Avocado – pitted and thinly sliced
¼ cup minced onion
6 oz Ground sausage (good quality)
1 oz canola or Grapeseed oil (if needed)
3 oz grated Widmer’s jalapeno Colby cheese
4 large eggs
¾ cup 2% milk
¼ tsp Salt
Dash of Ground Black Pepper (more if desired)
1-9” Pie crust

Preheat oven to 350˚F

Heat a large skillet over medium high heat. Toss in ground sausage and break apart as you cook. Stir and cook until it just starts to brown, still a bit pink. Add oil if there is not a lot of fat from the sausage and toss in onions and continue cooking until onions are lightly browned and sausage is completely cooked. Remove from heat and transfer sausage onion mixture to a separate bowl.

Take pie shell and line bottom with ½ avocado in a circle. Add in sausage and onion and top with grated cheese. Then layer remaining ½ avocado in a circle on top of the mixture making sure to press in slightly to stay below top.

In a separate bowl whisk together eggs and milk until well incorporated, stir in salt and dash of pepper. Pout egg mixture into pie shell and carefully place quiche onto a baking sheet and then into the oven, towards the bottom 1/3 of the oven.

Bake for 40-45 minutes or until set and center no longer jiggles when checked. Remove from oven and allow to set for 5 minutes before cutting.