Monday, December 26, 2016

Merry Christmas!

Started the day early this year. Made my popover batter and let it rest in the fridge. The results were magnificent. Thank you Serious Eats for all the tips and techniques!

Then I placed my NY Strip roast in the Sous Vide and we went to church. About 5 or so I took out the roast and hit it with my new toy, the Searzall!

Nick gave me escargot plates for Christmas so we had christen those with some Shrimps and cheese with garlic butter and a baguette left from last night. Just the three of us this year, we had a quite feast while missing the boys but what a feast it was. I made Bearnaise and Brenda made horseradish cream for the beef. Gene's potatoes, from my sister's brother in law's recipe and buttered green beans. So much food left in the house we can eat for a week!. 

Wednesday, December 21, 2016

Christmas Eve with Friends....

Our usual fare for this day is a Sausage and Tortellini soup that we love but we have loved it for the last 5 or 6 years so it is time to move on. Normally the Orthodox fast this time of year but sadly we do not participate that much. We have a family and friend tradition which we have done for many years that involves our oldest and dearest friends, Jeff and Michale as well as Bob and Kim and whatever child is not working that day. In this case Mackenize, Nick and Jill will be present we hope.

So this year I searched my soul and Pintrest and found a Chicken and Mushroom soup that looked tasty so I made atrial run last weekend and it was delicious! Onward and upward. So here is the recipe we will be making this weekend:

 Creamy Chicken and Mushroom Soup

by DamnDelicious below.


  • 1 tablespoon olive oil
  • 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 cup half and half, or more, as needed*
  • 2 tablespoons chopped fresh parsley leaves
  • 1 sprig rosemary


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
  4. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  5. Serve immediately, garnished with parsley and rosemary, if desired.
Original link here:

Tuesday, December 13, 2016

Desserts are ...Me

I started looking at some new things to make and one was this Kringle deal that King Arthur flour was promoting. So light and tasty and very little sugar....who know?

Almond Kringle
Basically this bad boy is just a butter pie crust topped with cream puff pastry and then dressed up with jam and toasted almonds.  wow that was good and it did not last long at work.

Almond Kringle  from King Arthur flour

First Layer

Second Layer

  • 1 cup water
  • 1/2 cup (8 tablespoons) butter*
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
  • 1 teaspoon almond extract
  • *If you're using unsalted butter, add 1/4 teaspoon salt.


  • 2/3 cup jam or preserves
  • 1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown


  • 1/2 cup confectioners' or glazing sugar
  • 1 teaspoon vanilla
  • 4 teaspoons milk or water (approximately)


  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.
  2. First layer: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.
  3. Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat the logs into 10" x 3" rectangles on the sheet, leaving at least 4" (but preferably 6") between them, and 2" on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.
  4. Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you're using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.
  5. Transfer the stiff batter to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.
  6. Add the eggs one at a time, beating well after each addition; beat until the batter loses its "slimy" look, and each egg is totally absorbed.
  7. Mix in the almond extract.
  8. Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough.
  9. With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.
  10. Bake the pastry for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.
  11. Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)
  12. Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan.
  13. Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing.
  14. Drizzle the icing atop the pastries.
  15. Cut into squares or strips to serve.

Then I got a wild hair the other day and got off the sofa at 8 p.m. to make some pizzelles . I love the little iron we have and it makes 2 at a time. So thin and crispy but this year...gingerbread! I get mixed reviews with he traditional Anise flavored cookies but these were fantastic!

Gingerbread Pizzelles

 Gingerbread Pizzelles

6 eggs
1 c sugar
1/2 c brown sugar
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 c molasses
1 c butter, melted
4 tsp baking powder
4 c flour
Mix together the eggs and sugar.  Mix in the spices and molasses.  Mix in the melted butter and then the baking powder.  Finally add the flour and mix well.  Bake the batter in your pizzelle iron and let cool.  The flavor is best a few days after they are made.


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