Spicy-cheesy Hasselbeck-style Potatoes

1 1/2 t sea salt
1 t garlic powder
1 t Hungarian paprika
1/2 t chili powder
1 t dry basil
1 t dry oregano
1/2 t dry rosemary
1/2 c grated Parmesan cheese
1/4 lb unsalted butter
5 lb white or gold potatoes

9x13 glass dish, well buttered
preheat oven to 400 degrees F

Place salt, garlic powder, paprika, chili powder, basil, oregano and rosemary in a food grinder (I have a small electric coffee mill I use for spice blending/grinding). Process blend into a fine powder. Add grated Parmesan cheese and blend into a fine, well mixed powder. Set aside.
Wash the potatoes, cut a 1/8" slice off the widest side to form a base. Place two chop sticks in parallel and place the flat side of the potato between them. Make a series of 1/8" wide cross cuts across the potato from one end to the other, using the chop sticks as a stop. Place cut potatoes into the 9x13 pan leaving a little space between. Repeat cutting for all of the potatoes.
Melt the stick of butter in a small pan or microwave dish. Use a pastry brush to brush the tops of each sliced potato, getting melted butter down into the slices.
Use a spoon to sprinkle generous amounts of the spice-cheese mixture on each potato, using your fingers to push some down into the slices as well. When all are coated, sprinkle any excess spice-cheese mixture over the top of all of the potatoes.
Optionally, you can add some additional grated Parmesan to each potato if you wish.

Right before baking:

Bake for 45 minutes to 1 hour.
Serve immediately.

Satay Chicken with Peanut Sauce

Satay Chicken
4 large half boneless chicken breasts
1/4 chopped onion.
1/4 c low sodium soy sauce
2 T lemon juice
2 T Thai fish sauce
1 t garlic powder
1 t chili powder
1 t cumin
2 t dry turmeric
1 T dry cilantro
bamboo skewers

Peanut sauce
1/2 c smooth peanut butter
2 T lemon juice
1 T lime juice
2 T low sodium soy sauce
1 T Thai fish sauce
1 t chili powder

Prepare Chicken - Start 24 hours before cooking.
Cut up the chicken. I prefer if the chicken is still slightly frozen because it's easier to slice consistently. For each half breast, trim off any fat, then slice 1/4" - 3/8" thick lengthwise slices. Slice up all of the chicken. Count how many strips you have and place the same or a few more skewers in a pan of water to soak overnight.

In a bowl, mix liquid ingredients and spices. Pour mixture into a large ziplock bag. Add the chopped onion. Add the chicken slices, coating each piece as it's added. Once all of the chicken is in the bag, squeeze out as much air as possible while closing the zipper. Place on a plate or in a pan in the refrigerator overnight.

Mix Peanut Sauce
Whisk together all ingredients except peanut butter. Slowly add the peanut butter a couple tablespoons at a time, whisking until the sauce is smooth. Once all of the peanut butter is added put the sauce in a bowl for serving.

Cook Chicken
I used a Panini press/Grill appliance. You can also use a gas/charcoal grill as well. You want to grill/cook at high temperature.

One by one, skewer the chicken slices lengthwise trying to keep the skewered slice as flat as possible. This is messy, but keeping it flat will make it cook evenly.

Place skewers on the grill top. Allow to cook for several minutes on the first side. You want to see the meat turning white, brown grill marks forming. When the chicken starts browning, flip to the other side. Move pieces around the grill top for consistent cooking. Move finished pieces off the grill and continue cooking through all of the skewered slices.

Serve immediately or keep warm in an oven-safe pan covered with foil to prevent drying at 200 degrees F.

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

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.

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!