Thursday, November 24, 2016

Mushroom Cobbler

Biscuit Ingredients

  • 3 c flour
  • 1 T baking powder
  • 2 tbsp sugar
  • 2 tsp salt
  • 2 c milk
  • 1 stick melted unsalted butter
  • 2 c grated extra sharp cheddar cheese + 1 c reserved for later

Mushroom Filling Ingredients

  • 1 pt cremini mushroom diced medium
  • 1 pt whte button mushroom diced medium
  • 1 pt shiitake mushroom diced medium
  • 1 cup dried wild mush (I mixed morel, shitake, chanterelle and porchini)
  • 1 large onion small diced
  • 4 shallots diced
  • 1/2 T dry thyme
  • 4 c heavy cream
  • 2 c water
  • 4 T unsalted butter
Instructions
Preheat oven to 400 F
Line two baking sheets with parchment or silicone mats

Biscuits
Blend dry ingredients well.
Warm the milk in microwave.
Add butter and milk together to the dry mix and combine just until the batter comes together.
Mix in grated cheese.
Spoon 3-4 diameter blobs onto baking sheets leaving about 1 to 1 1/2 inches between.
Bake for 15-20 minutes until done (brown on the bottom, browned areas on top.)
Set aside.













Mushroom Filling
Spread diced fresh mushrooms on a baking sheet.
Bake for 30 minutes.










Break up dried mushrooms into a small saucepan. Add 2 c water.
Boil for 30 minutes.
When done, remove mushrooms and dice. SAVE the water.










Meanwhile, melt butter in a 2 qt saucepan over medium high heat.
Add shallots and onions.
Sweat onions for 5-10 minutes until transparent.
Add thyme.
Add baked fresh mushrooms and stir.
Add diced boiled dry mushrooms and stir.
Add boiled mushroom water.
Stir constantly for a few minutes.
Add cream and bring to a simmer, then reduce heat, stirring frequently to prevent burning.
Once thickened, remove from heat.












Butter 6-10 ramakins.
Spoon mushroom filling into each to within 1/2 inch of the top.
Cover with broken biscuit pieces.
Sprinkle with reserved shredded cheese.
Place ramakins on a baking sheet and bake for 10-15 minutes until biscuits are browned and filling is bubbly.
Serve immediately.

This is my take on Mushroom Cobbler served at Brick & Fire Bistro by chef Jim Hughes

Sunday, July 10, 2016

Chocolate Peanut Butter Tartlets


Crust Ingredients

  • 1 c all purpose flour
  • 1/2 c cocoa powder
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup butter, cold
  • 1 lg egg

Filling Ingredients

  • 1/2 cup (4 ounces or 115 grams) cream cheese, softened
  • 2 tablespoons (1 ounce or 30 grams) unsalted butter, softened
  • 1/3 cup (40 grams) powdered or confectioners’ sugar
  • 1/2 cup (130 grams) creamy peanut butter
  • 1/4 teaspoon coarse or kosher salt
  • 1/2 teaspoon vanilla extract

Chocolate Ganache Ingredients

  • 1 cup (about 6 ounces or 170 grams) semisweet chocolate chips
  • A pinch of salt
  • 1/2 cup (120 ml) heavy cream
  • Crushed peanuts (optional)
  • Flaky sea salt, to finish (optional)
Garnish Ingredient
  • Crushed dry roasted peanuts

Make the crust:

  1. In the bowl of a food processor, combine flour, cocoa powder, sugar and salt. Pulse to combine.
  2. Cut butter into several pieces and add to flour mixture. Pulse until mixture is sandy and butter is well-incorporated.
  3. Add egg and pulse to mix completely.
  4. Form dough into a disk, wrap in plastic and refrigerate for 30 minutes.
  5. For a single large tart,  press disk  into a circle by hand on a lightly floured surface and carefully place into a 9 or 10-inch tart pan (for 6 individual tartlet pans cut disk I to sixths and press out 6 smaller circles and place into  tarlet pans.) Press firmly up the sides and into an even layer on the bottom of the pan..
  6. Bake at 350F for 15-20 minutes, until firm. Allow to cool before using.

Make the filling:

  1. In a large bowl, beat the cream cheese, butter, sugar, peanut butter, salt and vanilla together until fluffy with an electric mixer or with good elbow grease, a big whisk.
  2. Scrape the mixture into the tart shell and smooth the surface with a spatula.
  3. Chill this while you prepare the topping — again, I just slide it into the freezer for 10 minutes.
  4. A cold surface helps the chocolate set faster.

Make the topping:

  1. Heat chocolate, pinch of salt and cream together in a microwave or saucepan until the chips are mostly melted.
  2. Stir until smooth.
  3. Let sit for 5 minutes to cool slightly then pour over peanut butter filling and gently spread smooth.
  4. Sprinkle with flaky salt, if desired.
  5. Chill the tart until firm in the freezer for 15 minutes or an hour in the fridge.

Assemble

  1. Spoon about 1/2 teaspoon of crushed peanuts to garnish

Blueberry-Cheesecake Tartlets



Crust

  • 1 ½ cups all-purpose flour
  • 1 cup powdered sugar
  • ½ teaspoon salt
  • 1 ½ sticks cold butter, 6 ounces, cut in small pieces
  • 1 lg egg

Cheese filling

  • 2 pkg cream cheese, softened
  • 3/4 c white sugar
  • 1 1/2 t lemon juice
  • 1 t vanilla extract
  • sour cream

Berry topping

  • 3 c washed, fresh blueberries

Make the Crust

  1. Lightly spray an 11-inch tart pan with removable bottom with cooking spray. Line a sheet pan with foil or parchment paper for easy clean up (just in case any of the filling bubbles up over the top) if desired.
  2. Combine all ingredients in the bowl of a food processor. Pulse, with 10 second pulses, until dough starts to form clumps. This will take anywhere from 30 seconds to a minute. Stop as soon as the mixture clumps and turn out into a tart shell. Don't worry if it seems quite powdery at first. It will take longer than a regular pie crust dough. Just keep pulsing until it begins to clump.
  3. Using your fingertips, press dough evenly up sides of pan and onto the bottom.
  4. Prick the dough lightly with a fork.
  5. Cover with plastic wrap or foil and place in refrigerator for 1 hour. This will help keep the crust from shrinking when it hits a hot oven.
  6. Preheat oven to 425˚F.
  7. Place tart on prepared sheet pan and bake for 10-12 minutes or until light golden brown. Cool completely.

Make the filling

  1. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
  2. Scoop out by tablespoons and coat the bottom of the baked crusts about 1/4\" thick. (Alternatively, you can use a pastry bag and pipe in the filling.)

Assemble

  1. Sprinkle a single layer of blueberries over the top of each tartlet.

S’Mores Tartlets



Crust Ingredients

  • 3 pkgs (about 30 rectangular crackers with four sections each) graham crackers
  • 3/8 c sugar
  • 3/4 c melted butter
  • 2 lg egg whites
Chocolate (Ganache) Ingredients
  • 12 oz milk chocolate chips
  • 4 oz heavy cream
Garnish Ingredients
  • Marshmallow cream

Make the Crust

  1. Put crackers in a food processor and process until fine even crumbs are formed.
  2. Add sugar and blend.
  3. Add butter and blend.
  4. Add egg whites and blend.
Make the chocolate (ganache)
  1. Microwave chocolate in a glass bowl for 1 1/2 minutes
  2. Microwave cream for one minute
  3. Add cream to chocolate and whisk. If chocolate is not melted, microwave an additional minute. Repeat until the chocolate us soft and you can whisk until completely blended and smooth.
Assemble

  1. Drop a dollop of about 2-3 Tablespoons of the soft ganache in the center of the crust. Allow to set.
  2. Drop a dollop of about 2-3 Tablespoons of marshmallow creme.
  3. Use a brulle torch and gently toast the surface of the marshmallow cream like a fire toasted marshmallow.




Tuesday, June 28, 2016

FoodieFunk goodies for sale at Springgate Vineyard!


FoodieFunk will have specially-marked treats on sale in support
of the Caitlin's Smiles Bake Sale on July 10, 2016.

Recipes will be posted on FoodieFunk after the event!




Monday, May 23, 2016

Mixed Seeds & Oats Honey Peanut Butter Granola Bars























Dry Ingredients
1 c sunflower seeds
1/2 c pumpkin seeds
2 c (dry) rolled oats
(keep separate) 2 1/2 c rice crispies or puffed rice

Wet Ingredients
1 t salt
1 1/3 c smooth peanut butter
1/2 c brown sugar
1 3/4 c honey
2 T unsalted butter

Optional Ingredient
1 1/2 c chocolate chips

Instructions
Butter a 9x13 pan (I used a pyrex glass 9x13 pan) then line with parchment paper allowing it to come up the sides.
Preheat oven to 325 F

1. Mix dry ingredients except rice crispies in a large bowl then spread onto a jelly roll (1/4 sheet) pan
and bake for 20 minutes removing to stir twice during baking.
2. In a medium saucepan on medium low heat, mix wet ingredients and heat to a slow boil, stirring constantly. Keep stirring and boil for 5 minutes.
3. Place all dry ingredients back into the large bowl adding rice crispies and mix well. Add the wet ingredients and mix thoroughly.
4. Dump this mixture into the 9x13 pan and with buttered hands, press into the corners and bottom. Level the surface as best you can.
5. (Optional) Sprinkle chocolate chips evenly over the top.
6. Refrigerate for at least an hour, then remove to a cutting board (using the parchment paper hanging over to help lift the entire slab from the pan.) Cut into 1 1/2"x3" pieces and serve.

Sunday, May 15, 2016

Blueberry Galettes


















Crust Ingredients
3 c flour
1 1/2 c shortening
1 egg (beaten)
1 t salt
5 T cold water
1 T white vinegar

Filling Ingredients
2 c frozen blueberries
1/2 c sugar
1 T cornstarch
Zest & juice of one lemon
Beaten egg & cream plus turbinado sugar for garnish before baking.

Instructions
Preheat over to 425°
1. In a large bowl, add flour and shortening. Cut shortening into flour with a pastry blender until it forms coarse crumbs.
2. Add salt, egg, water & vinegar and mix thoroughly.
3. Split into three pieces. Place each piece into a bag and form into a disk. Place all in the freezer for at least 30 minutes.
4. When dough is cold and firm, remove one disk and set in on the counter.
5. Mix filling making sure all berries are well coated in the liquid.
6. Coat a rolling surface with flour. Remove dough from bag and for with your hands into a bigger disk. If it's too firm allow to sit a few more minutes.
7. When you can form the dough, place it on the floured surface, coat with some flour and roll gently. Flip often working to about 1/8" thickness.
8. Use a 6" pastry cutter or bowl to cut into circles. Place circles on parchment or silicone mat on a baking sheet, four to a sheet.
9. To make galettes, place about 1/4 c of the berry mixture in the center of a dough circle. Gently gold up about one inch of the dough, pleating each successive fold all around the perimeter of the galette.
10. Once a four galette on the sheet are filled, brush egg/cream mixture on the crust then sprinkle on a generous amount of turbinado sugar to coat.
11. Bake at 425° for 13-16 minutes until browned.
12. Remove from oven and allow to cool for several minutes before removing from pan to a cooling rack.

Blueberry Galettes


















Crust Ingredients
3 c flour
1 1/2 c shortening
1 egg (beaten)
1 t salt
5 T cold water
1 T white vinegar

Filling Ingredients
2 c frozen blueberries
1/2 c sugar
1 T cornstarch
Zest & juice of one lemon
Beaten egg & cream plus turbinado sugar for garnish before baking.

Instructions
Preheat over to 425°
1. In a large bowl, add flour and shortening. Cut shortening into flour with a pastry blender until it forms coarse crumbs.
2. Add salt, egg, water & vinegar and mix thoroughly.
3. Split into three pieces. Place each piece into a bag and form into a disk. Place all in the freezer for at least 30 minutes.
4. When dough is cold and firm, remove one disk and set in on the counter.
5. Mix filling making sure all berries are well coated in the liquid.
6. Coat a rolling surface with flour. Remove dough from bag and for with your hands into a bigger disk. If it's too firm allow to sit a few more minutes.
7. When you can form the dough, place it on the floured surface, coat with some flour and roll gently. Flip often working to about 1/8" thickness.
8. Use a 6" pastry cutter or bowl to cut into circles. Place circles on parchment or silicone mat on a baking sheet, four to a sheet.
9. To make galettes, place about 1/4 c of the berry mixture in the center of a dough circle. Gently gold up about one inch of the dough, pleating each successive fold all around the perimeter of the galette.
10. Once a four galette on the sheet are filled, brush egg/cream mixture on the crust then sprinkle on a generous amount of turbinado sugar to coat.
11. Bake at 425° for 13-16 minutes until browned.
12. Remove from oven and allow to cool for several minutes before removing from pan to a cooling rack.

Thursday, April 28, 2016

Lemon Rhubarb Cake with Honey-Lemon Glaze
















Cake Ingredients
1 stick of butter
1¾ cups sugar
zest of one lemon + 1 teaspoon juice (I had tiny lemons so I used two)
3 eggs
1 teaspoon vanilla
2½ cups flour (+2 Tablespoons)
2 teaspoons baking powder
1 teaspoon salt
¾ cup buttermilk (or 3/4 c milk w 1 1/2 T lemon juice - mix and let set 5 min before using)
2 cups rhubarb, chopped small (a bit more is better)

Glaze Ingredients
3/4 c honey
3/4 c brown sugar
zest & juice of two lemons


Cake Instructions
  1. Preheat oven to 350 degrees. Butter and flour bundt pan, making sure to get in every little space.
  2. (If you are making your own buttermilk, get that going now.)
  3. In a medium sized bowl, whisk together 2½ cups flour, baking powder, and salt. Set Aside.
  4. Dust rhubarb with 2 Tablespoons flour in a small bowl. Set aside.
  5. In your mixer, cream together butter, sugar lemon zest and juice for 5 minutes, until light and fluffy.
  6. Add the eggs one at a time, scraping the bowl and incorporating thoroughly after each. Fold in vanilla.
  7. Slowly add flour mixture, rotating with buttermilk to batter, and mix to combine.
  8. Fold in rhubarb.
  9. Pour into prepared bundt pan.
  10. Bake for approximately 1 hours, or until a toothpick inserted in the center comes out clean. Cool in pan, for 30 minutes.
Glaze Ingredients
  1. Heat all glaze ingredients over medium low heat.
  2. Blend well then spoon over cake to coat.

Gla

Quiche for a Crowd
















Crust Ingredients
2 c whole wheat flour
2 1/2 c unbleached white flour
1 1/3 c unsalted butter (cold) cut into pieces
1 t sea salt
Ice water (optional mix 2-1 with ice cold Vodka)

Crust instructions
In a large bowl add flours and butter. Cut well with a pastry blender until large crumbs of butter remain.
Add a few table spoons of ice water and blend with a fork to forma small ball of dough. Remove to a floured surface and repeat. Gently knead together individual pieces to form a disk. Wrap in plastic wrap and refrigerate for several hours or overnight.
When ready to use, roll out on a floured surface.

Quiche Ingredients
7 extra large or eight large eggs
1 c heavy cream
1 c milk
3/4 lb washed and snapped Asparagus
1 lg onion finely chopped
3-4 garlic cloves
2 c shredded Swiss cheese
Sea salt
Ground black pepper

Quiche instructions
Butter or oil a 9x13 pan and line with parchment paper. Preheat oven to 375° F.
Roll out crust and place in pan allowing 1 to 1 1/2" high rim.
Whisk together eggs, cream and milk. Pour I to crust.
Sprinkle in about 1/3 of the onions and garlic. Place in an alternating layer of about 1/2 of the Asparagus. Then more onion and garlic, then another layer of Asparagus.
Finish with the remaining onion and garlic.
Top with shredded cheese, a sprinkle of sea salt and ground pepper.
Bake for 50 minutes or until a knife inserted in the center comes out clean.

Wednesday, April 6, 2016

Sunflower-Pumpkin Seed Wheat Bread


















Ingredients
2 1/2 c milk (I used skim)
2 T instant yeast
1/2 c honey
6 T melted butter (unsalted)
5 1/2 c whole wheat flour
1 1/4 c mixed raw sunflower & pumpkin seeds
1 t cinnamon
1 t sea salt
1 egg
3 T heavy cream

Instructions
Preheat oven to 375 degrees F. Butter or oil two 3x9 loaf pans.

1. Warm milk in a microwave. (It should be warm to the touch but not scalding.) Stir in yeast and honey and let sit for a few minutes until it starts to get foamy. Add slightly cooled but still liquid melted butter.
2. Heat a skillet on high and add the sunflower and pumpkin seeds. Stir and toast seeds unitl they just begin to brown slightly. Remove from heat and move seeds to a separate container.
3. In a mixer with the dough hook attached, add whole wheat flour, salt and cinnamon and mix well.
4. Add the milk & yeast mixture and mix until combined.
5. Add the toasted sunflower and pumpkin seeds to the dough and knead with the dough hook until dough forms a ball around the hook.
6. Turn out onto a floured surface and knead a few strokes. Put some oil in the mixing bowl (the dough should have come out cleanly). Roll the dough into a ball, pulling the top surface smooth and tucking the dough underneath. Place in the bowl with the smooth side down to coat then flip over. Cover the bowl with plastic film and a towel and place in a warm place to rise.
7. When dough has doubled, roll out onto the floured surface again and cut into two equal parts. Set aside one and knead one half a few strokes, then form into a rectangle with its width about the length of one of your loaf pans. Roll the rectangle tightly and place seam side down into the loaf pan. Repeat with the second have of the dough into the second load pan.
8. Cover each  pan with plastic wrap and a towel and allow to rise just above the top of the pans.
9. Uncover the pans. With a sharp knife score each loaf either lengthwise or in 2" diagonal cuts about 1/4 - 3/8" deep.
10. Whisk the egg and heavy cream in a mug and paint the top surface of each loaf. Sprinkle with sunflower seeds (and optionally poppy seeds).
11. Bake in a 375 degree oven for 35-45 minutes. The loave should sound hollow when thumped.
12. Allow to cool on a cooling rack for 1-2 hours.

Sunday, March 27, 2016

A Non-Traditional Paella

















Ingredients
2 medium onions, diced
12 strips of precooked bacon chopped
6-8 carrots, cleaned and cut on the bias in 1/4" thick pieces
16 oz precooked dark meat chicken, pulled apart
1 lb mixed rice (mine was a mix of long grain brown, Himalayan red rice, wild rice and brown basmati rice)
2 qt chicken stock (I keep it simmering on the stove)

1 t rosemary
1 t tarragon
1/2 t ground black pepper

Instructions

In a large skillet with a lid, saute bacon pieces for a few minutes. Add diced onion in a layer. Lightly salt to get the onions to sweat. When the onions start to clarify, add carrots in a layer over onions.

Add a cup or so of chicken stock.

Add a layer of rosemary, tarragon and black pepper

Allow to simmer for a few minutes.

Add dry rice in a layer.

Add chicken stock to just cover the rice layer, place lid on the pan and simmer for 10 minutes.
Remove the lid and add more chicken stock to again cover the rice. Cover and simmer 10 minutes.
Repeat this twice more (four 10 minute simmer cycles).

Add the remaining chicken stock, Lower the heat until it barely bubbles and let cook an additional 15 minutes. Remove from heat and let sit covered for 15 minutes to finish absorbing liquid.

Mix in chicken and place into serving dish. Hold covered with foil in a 200 degree F oven as needed. Add stock if it begins to dry while holding.

Oat Sunflower Seed Pumpkin Seed Honey Whole Wheat Bread
















Ingredients
2 1/2 c skim milk
2 T instant yeast
1/2 c honey
1 c rolled oats
6 T melted butter
5 1/2 c whole wheat flour, plus more if necessary
1/2 c sunflower seeds
1/2 c pumpkin seeds
1/2 t cinnamon
1 t salt
1 egg
Extra oats, sunflower seeds and poppy seeds, for sprinkling on top


Instructions

1. Warm milk in a glass bowl in microwave 30 sec at a time until milk is warm (about 115 degrees F). Stir in yeast and honey. Let the mixture sit for 10 minutes until yeast begins to foam. Next, stir in melted butter (or oil). Let sit 5 more minutes.

2. Add in whole wheat flour, oats, pumpkin seeds, dunglour seeds, salt and cinnamon to a mixer with a dough hook. Mix with a dough hook until a blended. Add the milk mixture and start kneading with the dough hook until dough is uniform and forms a ball on the hook and pulls everything up from the bowl. Roll out onto a floured surface and knead by hand a few strokes. Form dough into a ball and place in a large, oil-or butter greased bowl, turning the dough over to coat with oil. Cover with plastic wrap and a towel and allow the dough to rise for a little over an hour, or until doubled in size.
3.Lightly butter or grease two 8x4 inch loaf pans. After dough has risen, knead it just a few more times (about 1 min) then split evenly in half and shape each half into a loaf and place in prepared pans, tucking the ends in. Cover the loaf with plastic wrap and a towel and allow it to rise again for another hour, or until the loaf has risen to the brim of the pan.

4. Once dough has risen again, preheat oven to 375 degrees F. Remove yowel and plastic. Cut a single 1/2-3/8" deep cut with a sharp knife down the top center of the loaf. Beat egg (optionally with a bit of milk or cream) in small bowl and brush over the top of the dough. (Please note that you won't need to use all of the egg wash, but only a small amount.) Sprinkle a few sunflower seeds then poppy seeds on top of the dough. 

5. Bake for 35-40 minutes or until loaf is golden brown on top and the loaf sounds hollow when tapped on the bottom of the pan. If the top starts browning too much, cover with a foil tent. 

6. Once the bread is baked -- sounds hollow when thumped on the bottom. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours. Bread should be wrapped tightly and store at room temperature.

Based on recipe found at  Ambitious Kitchen.