Thursday, December 17, 2009
Cookie Dough you're actually supposed to eat!
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Saturday, December 12, 2009
Bacon-Wrapped Chicken
BACON-WRAPPED CHICKEN
8 sliced of bacon
4 chicken breasts, seasoned with salt & pepper
cream cheese (optional)
Lay chicken in a baking dish. If using cream cheese, spread it on top of the chicken (you can flavour the cream cheese with an Epicure dip mix). Lay two pieces of bacon on top of each chicken breast, in an X, and wrap the ends underneath the chicken. Bake at 400 F for 20-30 minutes.
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Cream Puffs
1 c. water
1/2 c. chocolate
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Friday, December 11, 2009
Christmas Baking
We have made an assortment of Christmas cookies so far this year, and I have a batch of cream puffs in the oven right now. (I'll post those tomorrow!)
We made (and decorated) Sugar Cookies, using this recipe that my friend Loree suggested. It was an awesome recipe, although we would have had way too much icing if we made the whole batch. (Luckily I only had a little bit of icing sugar, so we made 1/4 of the recipe and had enough to do most of them.)
We also made Cookie Nests, which are my all-time favourite Christmas cookie.
COOKIE NESTS
1 c. butter
1 c. icing sugar
2 egg yolks
1 tsp. almond extract
2 c. cake flour (not all-purpose flour)
1/4 tsp. salt
rosebuds
Cream butter, and add sugar, yolks, and extract. Sift flour & salt, and gradually add to butter mixture. Roll into balls on ungreased baking sheet. Push in a rosebud. Bake at 350 F for 10-12 minutes.
Then we made the best ever chocolate chip cookies, using some of the leftover rosebuds chopped into chunks, rather than using regular chocolate chips. I also used 1 tsp. vanilla and 1/2 tsp. almond extract, left out the nuts, and only used 1/2 tsp. salt. But it's based on the Original Tollhouse Chocolate Chip Cookie recipe, which is the only recipe that seems to be foolproof for me when it comes to chocolate chip cookies.
I had some frozen Gingersnap cookie dough in the freezer, so we cooked those up as well. They are nice and chewy (except when you eat them frozen solid), and I put in pieces of crystallized ginger as well. Yum!
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Sunday, December 6, 2009
I've neglected you
I don't know if you'd even call this a recipe, but it was really good.
TUSCAN PORK TENDERLOIN WITH BABY POTATOES
1 pork tenderloin
Tuscan Rub
olive oil
baby potatoes, cut in half
Drizzle pork and potatoes with olive oil. Place in a baking dish and shake with Tuscan Rub. Bake at 325 F for about 45 minutes.
The next recipe is basically the same idea, but with salmon (and we had a salad as a side dish instead of potatoes.)
I cut a big piece of salmon into smaller pieces, and rubbed some of them with brown sugar. Then I sprinkled a couple with Teriyaki Seasoning
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Monday, November 23, 2009
Beef Wellingtons
BEEF WELLINGTONS
beef tenderloin, cut into 4 pieces and seasoned with Beef & Steak Rub
1 pkg. puff pastry (2 squares, which will be cut in half to make 4 pieces)
4 slices of prosciutto
4 tbsp. Boursin cheese
3-4 scallions, finely chopped
5-6 mushrooms, finely chopped
butter
red wine
In a frying pan, heat some butter and sear the beef on both sides. Set aside. Add a couple tablespoons of red wine (or broth, or water, or some other alcohol) and deglaze the pan. Add some more butter and then add the mushrooms and scallions. Cook until the moisture is gone and they are soft.
Roll out a square of puff pastry and slice down the middle to make two rectangles. Lay a piece of prosciutto and some cheese at the bottom of each one.
Place a piece of beef tenderloin on top. Top with with the mushroom & scallion mixture.
Brush the edges of bottom half of the rectangle with water and fold over the pastry, pinching the edges closed. Cut two or three slices across the top to allow steam to escape.
Lay on a baking sheet and brush with egg. Bake at 450 F for 20 minutes (medium-rare) or 40 minutes (medium-well). (I think 30 minutes would have been just right, but I guess it depends on how long you sear it for in the first step.)
For some reason I can't upload the picture that shows you the inside of this tasty little treat, but if I can get it to work later I will add a picture of both the medium-rare and the medium-well.
These were yummy, but very rich and filling.... I could only eat half of one. The kids hated the asparagus, but they liked the wellingtons. I didn't put any mushrooms & scallions in theirs, partly because I knew they wouldn't like it, and partly because I totally forgot to add it before I sealed up the first two that I made. Overall though, it was a success!
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Wednesday, November 18, 2009
Tourtière
(Please note, I think it's impossible to make meat pie look appetizing. But trust me, it's good.)
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