Kid Friendly

Grilled Lime Marinated Flank Steak

June 14, 2013

Grilled Flank SteakGrilled Lime Marinated Flank Steak

Father’s Day is one special occasion when many families try to pull out all the stops to make sure that Dad knows that he’s appreciated.  No one wants Dad to go hungry and most (not all) Dads love steaks…especially grilled steaks.  You may want to serve with either baked potatoes or homemade onion rings.

INGREDIENTS

2 1/2 Pounds Choice Grade Flank Steak

3 Chopped Garlic Cloves

1 Large Chopped Chipotle Chile

1 Tablespoon Chopped Cilantro

1/4 Cup Olive Oil

12 Tablespoons Freshly Squeezed Lime Juice (Approx. 5 Limes)

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

In a large size ziplock bag place the flank steak.  In a medium size bowl mix together the olive oil, garlic, chipotle chile, chopped cilantro and lime juice.  Pour the lime mixture over the flank steak.  Zip up the bag and place into the fridge for 6 hours or overnight.  Turn occasionally to evenly distribute the marinade.  When ready to grill remove from the fridge.  Prepare the grill.  Remove the flank steak and place onto a plate.  Salt and pepper the steak and let come to room temperature.  Grill over a high heat for about 5 minutes per side.  Grilling time depends on how rare or well done you want your steak.  Remove from the grill and place onto a platter.  Let rest for 5 minutes.  With a sharp knife thinly slice the steak across the grain and at a sharp angle.  Serve the steak with homemade onion rings or baked potato.  Serves 4

Lime

 

Rhubarb Peach Jam

June 13, 2013

Rhubarb jamRhubarb Peach Jam

Have this jam on my Cherry Scones and you’ll be in heaven.

INGREDIENTS

3 1/2 Pounds Rhubarb

1 Pound Peaches

Juice of 3 Lemons

3 Pounds Sugar

2 Tablespoons Minced Fresh Ginger

Wipe and trim the rhubarb.  Trim the stalks. Halve them lengthwise and cut crosswise into 1/2 inch pieces. Wash and slice the peaches.  In a large bowl, combine the rhubarb, peaches, sugar, lemon juice and ginger.  Cover with plastic wrap and refrigerate overnight.  The next day, put the contents of the bowl into a cooking pot and bring to a boil. Cooking time will vary depending on how much juice the rhubarb releases.   Boil rapidly for 30 minutes.  Once the rhubarb breaks down turn the heat down to a simmer for 40 more minutes. Keep a close eye on the mixture as it simmers. Remove from the heat and skim any foam off the surface.  Cool completely and refrigerate up to 2 weeks or can the jam for longer storage. Makes about 5 pints.

Cherry Scones

June 12, 2013

Cherries 2Cherry Scones

My Cherry Scones will make your kitchen smell of summer.  Make sure to eat these scones warm and with a good butter.  Using cream instead of shortening makes the scones extra-tender and flaky.

INGREDIENTS

2 1/2 Cups Unbleached Flour

4 Tablespoons Sugar

1 Tablespoon Baking Powder

1/4 Teaspoon Kosher Salt

1/3 Cup Butter (Cut Up)

2 Beaten Eggs

3/4 Cup Whipping Cream

1 Cup Dried Cherries

1/4 Cup Milk (For Brushing Tops)

1/4 Cups Sugar (For Sprinkling Tops)

Preheat your oven to 400º F.  In a small size bowl add the dried cherries and enough boiling water over the cherries to cover.  Let stand for 5 minutes.  In a large size bowl combine the flour, sugar, kosher salt and baking powder. Cut in the butter until the mixture looks like coarse crumbs.  Make a well in the center of the flour and set aside.  In a medium size bowl combine the eggs and whipping cream.  Drain the cherries.  Add the egg mixture to the flour mixture all at once.  Add the cherries.  Use a fork to stir just until moistened.  Turn the dough out onto a lightly floured surface and knead the dough by folding and pressing it until the dough is almost smooth (about 10 times).  Divide the dough in half and roll out each dough half into a circle.  Cut each circle into six wedges.  Place the dough wedges 2 inches apart on a parchment paper lined baking sheet.  Brush the wedges with milk and sprinkle with sugar.  Place in the oven and bake for 15 minutes or until golden.  Remove from the oven and let cool for 5 minutes on the baking sheet.  Remove and transfer to a serving plate.  Serve warm.  Makes about 12 scones.

Cherry Scones

Park Avenue Peanut Butter & Jelly Cupcakes

June 11, 2013

Peanut butter & Jelly CupcakesPark Avenue Peanut Butter & Jelly Cupcakes

I came up with this recipe while walking on Park Avenue two weeks ago.  If you’re a fan of the humble PB&J then you’ll be a fan of these unique cupcakes. Most recipes have you piping in the peanut butter and jelly. You could even serve these cupcakes for breakfast.

INGREDIENTS

3/4 Cup Softened Butter

3 Room Temperature Eggs

2 1/2 Cups Unbleached Flour

2 1/2 Teaspoons Baking Powder

1/2 Teaspoon Kosher Salt

1 3/4 Cups Sugar

1 1/2 Teaspoons Vanilla Extract

1 1/4 Cups Milk

1 Cup Creamy Peanut Butter

2 Cups Strawberry Jam

1/2 Cup Peanut Halves For Garnish

Preheat your oven to 350º F.  Line 1 large muffin tin with large muffin liners or the special parchment paper liners.  Set aside.  Allow the butter and eggs to stand at room temperature for 30 minutes.  In a medium size bowl stir together the flour, baking powder and kosher salt.  Set aside.  In a large size bowl beat the butter with an electric mixer on medium speed for 30 seconds.  Gradually add the sugar while continuing to beat on medium speed.  Add the eggs one at a time.  Beat well after each addition.  Beat in the vanilla.  Alternately add the flour mixture and milk to the butter mixture.  Beat on low speed after each addition just until combined.  Pour the batter into the muffin cup just so it reaches 1/2 of the way up the muffin cup.  Place 1 Teaspoon of the creamy peanut butter on top of the batter in the muffin cup.  Then add 2 teaspoons of the strawberry jam on top of the peanut butter.  Finish pouring the rest of the batter in the muffin cup (about 3/4 of the way to the top).  Continue until the entire muffin cups are filled the same way.  Place into the oven and bake for 20 to 25 minutes.   Remember that all ovens heat differently so make sure to check at 20 minutes.  Remove from the oven and garnish the tops with the peanut halves.  Let the cupcakes cool in the pan on wire racks for 15 minutes.  Remove from the pan and place the cupcakes on the wire racks to cool completely.  Transfer to a serving platter.  Makes 12 large cupcakes.

Parchment

 

 

White Chocolate & Pistachio Cookies

June 7, 2013

White Chocolate & Pistachio CookiesWhite Chocolate & Pistachio Cookies

Unbelievably delicious!

INGREDIENTS

1 Cup Softened Butter

1 1/2 Cup Sugar

1 Cup Brown Sugar

2 Room Temperature Eggs

2 Teaspoons Vanilla Extract

3 Cups Unbleached Flour

1/2 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

2 Cups White Chocolate Chips

1 1/2 Cups Whole Pistachios

Preheat your oven to 350º F.  In a large size bowl mix together the butter, sugar and brown sugar.  Beat for 2 minutes on medium speed until nice and fluffy.  Add the eggs one at a time and beat well after each egg.  Add the vanilla and beat for another 30 seconds.  In a separate large size bowl combine the flour, kosher salt and baking soda.  Gradually add the flour mixture to the butter mixture and beat on a low speed until all of the flour is combined.  Stir in the white chocolate chips and the pistachio nuts.  Place in the refrigerator for 1 hour before baking.  Remove from the fridge and drop by 1 teaspoonful onto a parchment paper lined baking sheet. Bake for 10 to 12 minutes.  Remember that each oven heats differently so make sure to check at 10 minutes.  I usually like to remove cookies a bit underdone because they will continue to cook for a bit after removing them from the oven.  Let rest on the baking sheet for 10 minutes before removing.  Remove from the baking sheet and place on wire racks to cool completely.  Makes about 5 dozen (depending on how large you make the cookies).

 

Edamame & Black Bean Salad

June 5, 2013

Edamame & Black Bean SaladEdamame & Black Bean Salad

A nice summer salad indeed!

INGREDIENTS

1 Cup Edamame

1 Cup Black Beans

1/2 Cup Corn

1/2 Cup Diced Zucchini (Yellow or Green)

1/2 Cup Diced Fennel

1/4 Cup Chopped Green Onions

1/4 Cup Chopped Fresh Dill

1/4 Cup Cider Vinegar

1/4 Cup Fresh Lemon Juice

1/4 Cup Olive Oil

2 Tablespoons Whole Grain Mustard

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/4 Teaspoon Cayenne Pepper

In a large size bowl combine the edamame, black beans, corn, zucchini, fennel, green onions and dill. Set aside.  In a small size bowl whisk together the vinegar, lemon juice, olive oil, mustard, kosher salt, pepper and cayenne pepper.  Pour the vinegar mixture over the salad and mix well.  Cover and refrigerate for 2 or more hours.  Remove when ready to serve and transfer into a serving bowl.  Serves 4

 

Sour Cream Blueberry Muffins

June 4, 2013

Sour Cream Blueberry Muffins 2Sour Cream Blueberry Muffins

Sour cream, fresh blueberries and a sprinkle of Demerara sugar on top, before baking, make these blueberry muffins delectable.  You may just end up having two with your morning coffee.

INGREDIENTS

1/2 Cup Butter

3 Room Temperature Eggs

1/2 Cup Sour Cream

1 1/2 Cups Unbleached Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

1 Cup Sugar

1 Teaspoon Vanilla Extract

1 Pint Fresh Blueberries

5 Tablespoons Demerara Sugar (Optional)

Preheat your oven to 350º F. Allow the butter, eggs and sour cream to sit at room temperature for 30 minutes. Meanwhile line two baking tins with muffin paper.  I like to use parchment muffin paper liners which are a bit larger than normal muffin paper liners.  If you use the larger ones then you will get larger muffins and will have fewer muffins.  Up to you.  In a medium size bowl combine the flour, baking powder, baking soda and kosher salt.  Set aside.  In a large size bowl beat the butter for 30 seconds.  Add the sugar and beat for 2 minutes until light and fluffy.  Add the vanilla.  Add the eggs, one at a time, beating for 1 minute after each addition.  Gradually add the flour mixture and the sour cream to the butter mixture.  Beat on low until all ingredients are combined.  Stir in the blueberries. Pour into the paper liners and sprinkle the tops with the Demerara sugar. Place into the oven.  Bake for 30 to 40 minutes.  Make sure to check at 30 minutes.  Remove from the oven and let cool completely.  Remove from the muffin tins and serve.  Makes 10 to 12.

Parchment

 

Italian Chocolate Cake

June 1, 2013

Italian Chocolate CakeItalian Chocolate Cake

The ricotta cheese really adds to this chocolate cake.  Plus the chocolate frosting has ricotta too!  Delicious!

INGREDIENTS

2 Cups Sugar

1 3/4 Cups Unbleached Flour

3/4 Cup Cocoa

1 1/2 Teaspoon Baking Powder

1 1/2 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

3 Eggs

1 Cup Ricotta Cheese

1/2 Cup Olive Oil

2 Teaspoons Vanilla Extract

1 Cup Boiling Water

Preheat your oven to 350º F.  Prepare a bundt pan (grease & flour) or use two 9 inch round cake pans.  In a large size bowl combine the sugar, flour, cocoa, baking powder, baking soda and kosher salt.  Add the eggs, ricotta, olive oil and vanilla.  Beat for 2 minutes.  Stir in the boiling water.  Don’t worry that the batter may look a bit thin.  Pour into the cake pan(s) and place into the oven.  Bake for 30 to 35 minutes.  Remember that all ovens heat differently so check at 30 minutes. If you are using a bundt pan then baking may take a bit longer.  Remove from the oven and let cool for 10 minutes.  Remove the cake from the pan(s) and cool completely before frosting.  Frost with Ricotta Chocolate Frosting.  Serves 10.

Ricotta Chocolate Frosting

1/2 Cup Softened Butter

2/3 Cup Cocoa

3 Cups Powdered Sugar

1/3 Cup Ricotta Cheese

1 Teaspoon Vanilla Extract

Soften the butter by leaving out on the counter for 30 minutes.  In a large size bowl add the butter.  Stir in the cocoa.  Add the powdered sugar, ricotta and vanilla.  Beat until creamy.  Makes about 2 cups.

 

Fiddlehead Ferns & New Potatoes

May 31, 2013

FiddleheadsFiddlehead Ferns & New Potatoes

Fiddlehead Ferns are the first tender shoots of the ostrich fern.  They usually come into season during April and May.  The ferns must be picked while their tops are still tightly furled and their season is very short.  Fiddleheads usually have a papery brown skin that protects their green coils.  Rub the brown skin away before rinsing them well.  Choose bright green and firm fiddleheads that shouldn’t be much larger than a quarter.  Trim the stems and then steam or boil them for about 8 to 10 minutes.  Drain them and serve warm or at room temperature.  Toss with melted butter and lemon. You could also serve them chilled dressed in a light vinaigrette.  Serving fiddleheads will win you big points for creativity.  They taste somewhat like a cross between string beans and asparagus.  They certainly will give a nice accent to a warm salad. You could serve this warm salad with poached salmon or over a bed of tender young greens for a beautiful springtime starter.

INGREDIENTS

1 Pound Tiny New Potatoes

2 Cups Fiddlehead Ferns

1 Tablespoon Red Wine Vinegar

3 Tablespoons Olive Oil

1 Teaspoon Fresh Lemon Juice

1 Teaspoon Dijon Mustard

12 Large Cornichon Pickles

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/2 Cup Chopped Italian Flat Leaf Parsley

1 Chopped Hard-Boiled Egg

Scrub and slice the new potatoes in half.  Rinse the fiddleheads well and trim the stems.  In a large pot pour in 2 cups of water.  Set a large steamer basket inside the pot and fill with the potatoes and fiddlehead ferns.  Bring the water to a boil.  Reduce the heat and cover with a lid.  Steam for about 10 minutes.  You will want the potatoes to be fork tender and the ferns to be bright green and crisp tender.  Remove potatoes and fiddlehead from the steamer and place them in a large serving bowl.  Set aside.  In a blender or food processor combine the vinegar, olive oil, lemon juice and mustard.  Add about 6 of the cornichons and blend to form a chunky puree.  Add the kosher salt and pepper and give a pulse.  Pour the vinegar mixture over the potatoes and fiddleheads.  Add the chopped parsley and give a good toss.  Thinly slice the remaining cornichons.  Add the chopped hard-boiled egg and the sliced cornichons to the top of the salad.  Serve either warm or at room temperature.  Serves 4

Easy Sauces & Dressings

May 29, 2013

KetchupEasy Sauces & Dressings

Here are easy sauces and dressings to make with ingredients that most likely you have in your fridge and pantry.

Ketchup Sauces:

 

Cocktail Sauce

2 Parts Ketchup

1 Part Prepared Horseradish

Squeeze of Lemon

 

Barbeque Sauce

2 Parts Ketchup

1 Part Cider Vinegar

1 Part Mustard

1 Part Brown Sugar

Kosher Salt

Freshly Ground Pepper

 

Special Sauce

2 Parts Ketchup

2 Parts Mayonnaise

1 Part Pickle Relish

 

Mustard Dressings & Marinade:

Potato Salad Dressing

1 Part Mustard

2 Parts Cider Vinegar

2 Parts Olive Oil

Dill

Kosher Salt

Freshly Ground Pepper

 

Herb Vinaigrette

1 Part Mustard

3 Parts Olive Oil

2 Parts Vinegar

Kosher Salt

Freshly Ground Pepper

Tarragon

Dill

Basil

Oregano

 

Honey Mustard Marinade

1 Part Mustard

2 Parts Honey

2 Parts Vinegar

2 Parts Olive Oil

 

Mayonnaise Dressings & Dip:

 

Coleslaw Dressing

2 Parts Mayonnaise

1 Part Cider Vinegar

Pinch of Sugar

Freshly Ground Pepper

Celery Salt

 

Caesar Dressing

2 Parts Mayonnaise

1 Part Dijon Mustard

1 Part Worcestershire Sauce

1 Part Lemon Juice

Grated Parmesan Cheese

 

Wasabi Mayonnaise

3 Parts Mayonnaise

2 Parts Prepared Wasabi Paste

1 Part Lemon Juice

 

 

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