Showing posts with label Food Network. Show all posts
Showing posts with label Food Network. Show all posts

28 August 2009

Recipe: Faster Easy Chocolate Dipped Donuts



From Denny: OK, on the weekend (or any day for that matter...) there is nothing like a fresh hot donut dripping and overflowing with chocolate ganache or a simple chocolate icing like she does here. Neither one of you wants to go to the trouble to get dressed, get in the car and go around the corner to the local donut shop. What's your alternative? Paula Deen already thought of that one and has your easy answer. Make them with a good canned biscuit brand! :) (Chocolate makes everything taste better.)

Chocolate-Dippy Doughnuts

Cook Time: 10 min
Level: Easy
Yield: 10 to 12 servings

Ingredients:

Peanut oil

1 can store-bought biscuits

1 (4-ounce) bar sweet chocolate (recommended: Baker's German's)

1/2-ounce (1/2 square) unsweetened chocolate

1 stick unsalted butter

3 cups confectioners' sugar

1 1/2 cups evaporated milk

1 1/2 teaspoons vanilla extract

Directions:

Preheat fryer with peanut oil to 350 degrees F.

Separate pre-cut biscuits. Make a hole in the middle with your hand and sculpt dough into a doughnut shape. Place doughnuts into fryer and cook for 4 to 5 minutes, flipping to fry both sides. Place doughnuts aside onto a paper towel lined plate to remove excess oil.

Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla then remove the pan from the heat.

Stick a fork through the doughnut holes and dip the doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.

Recipe: Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw



Chef Emeril Lagasse at a book signing

Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

From Denny: Louisiana in the summer is all about quick and easy, usually seafood. Chef Emeril Lagasse came down from New England, was embraced by the New Orleans food establishment when he was a young man and taught how to really cook.

Down South folks are willing to mentor to help someone develop. Nor do they get angry when the student is ready to mentor his own, starting up his own restaurants. Emeril has previous shows and recipes stashed at Food Network and now teaches on the green network. He's one busy guy! Below is one of his recipes he developed where he really captures the essence of Louisiana food.

To make the recipe you require two other recipes first: the Cajun seasoning and the coleslaw recipe so I'll put these up first.

Emeril’s Essence Creole Seasoning

From: “New Orleans Cooking” by Emeril Lagasse and Jessie Tirsch

Makes: 2/3 cup

Ingredients:

2-1/2 tbls. paprika

2 tbls. salt

2 tbls. garlic powder

1 tbl. black pepper

1 tbl. onion powder

1 tbl. cayenne pepper

1 tbl. dried oregano

1 tbl. dried thyme

Directions: Combine all ingredients. Emeril sells this product in your grocery store too if you don't want to mix up your own.


Spicy Horseradish Coleslaw

From: Chef Emeril Lagasse
Serves: 6

2-1/2 cups shredded green cabbage

2-1/2 cups shredded red cabbage

1 cup shredded carrots

2 tbls. finely sliced green onions

1-1/2 cups peeled, seeded and diced cucumber

2 jalapeños, stem and seeds removed, minced

1 tsp. fresh lemon juice

1/4 cup cider vinegar

2 tbls. plus 1-1/2 teaspoons sugar

3/4 tsp. salt, or to taste

1/2 tsp. freshly ground black pepper

1/2 cup mayonnaise

2 tbls. sour cream

3 tbls. freshly grated horseradish or 1-1/2 tbls. prepared horseradish

1-1/2 tsps. Creole or coarse-grain mustard

Directions:

1. Combine cabbages, carrots and green onions in large mixing bowl. In a small bowl toss the cucumbers and jalapeños with the lemon juice and add to the cabbage mixture.

2. In small mixing bowl combine vinegar, sugar, salt and pepper and whisk until the sugar is dissolved. Pour vinegar mixture over cabbage mixture and toss to combine. Cover and refrigerate for 20-30 minutes.

3. In small bowl, blend mayonnaise, sour cream, horseradish and mustard. Add mayonnaise mixture to coleslaw and toss. Cover and refrigerate at least 1 hour and up to overnight.



Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Serves: 6

Ingredients:

Oil for frying

1-1/2 cups all-purpose flour, divided

1 tsp. baking powder

1-1/2 tsps. salt

1/4 tsp. cayenne pepper

1 tbl. vegetable oil

1 cup beer

1/2 tsp. hot sauce

4 trout fillets, about 6 ozs. each

2 tbls. Emeril’s Essence Creole Seasoning

6 large, soft flour tortillas

Spicy Horseradish Coleslaw

Hot sauce, if desired when serving

Directions:

1. Heat oil in deep fryer or in a large saucepan to 375 degrees.
2. Sift 1 cup flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer and hot sauce. Stir until thoroughly incorporated and smooth. Set aside.

3. Season each fillet with 1 teaspoon of the Essence. Cut each fillet into diagonal 1-1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Essence. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.

4. Preheat oven to 200 degrees. Wrap the flour tortillas in aluminum foil and place in the oven to warm or warm according to manufacturer’s instructions.

5. Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, and then slowly lower the fish into the hot oil. Repeat with remaining fish, working in batches if necessary.

6. Fry until fish is puffed, golden brown and crispy (4 to 5 minutes). Remove the fish with slotted spoon or tongs and drain on paper-lined plate. Place in warm oven while cooking remaining fish or until you’re ready to assemble tacos.

7. To serve: Divide the fish among the warmed flour tortillas and top with some of the Spicy Horseradish Coleslaw. Drizzle with hot sauce if desired.

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27 June 2009

Recipe: Chicken Mole Poblano



From Denny: Tyler Florence is one of my favorites over at Food Network. He works fast in the kitchen and he is able to easily teach as he is working quickly - quite the combination! He also is not judgmental and is so flexible he can work with anyone. Here is his recipe using chocolate in a savory dish from his show on Flavors of Central America.

Chicken Mole Poblano

From: Recipe courtesy Tyler Florence @ Food Network

Prep Time: 25 min
Inactive Prep Time: 30 min
Cook Time: 45 min
Level: Intermediate
Serves: 4 to 6 servings

Ingredients
Mole sauce:


2 dried ancho chilies, stemmed and seeded

2 dried anaheim chilies, stemmed and seeded

2 dried chipotle chilies, stemmed and seeded

1/4 cup golden raisins

1/4 cup whole almonds

1/4 cup sesame seeds

1 tablespoon whole black peppercorns

1 cinnamon stick, preferably Mexican, broken in pieces

1 tablespoon dried oregano, preferably Mexican

4 sprigs fresh thyme, leaves only

3 tablespoons extra-virgin olive oil

2 onions, sliced

3 cloves garlic, chopped

2 serrano peppers, stemmed and seeded

6 plum tomatoes, chopped

2 ounces bittersweet chocolate, preferably Mexican, chopped

1 capon or large chicken, cut into 10 pieces

1 lemon, juiced

Kosher salt and freshly ground black pepper

5 tablespoons extra-virgin olive oil

2 cups chicken stock

1 onion, thinly sliced

4 radishes, thinly sliced

1 lime, juiced

Cilantro leaves, for garnish

Cooked white rice, for serving

Directions
For the mole:
Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender.

In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).

Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.

Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.

Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.

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23 June 2009

Recipe: Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Emeril Lagasse, American celebrity chef, resta...Chef Emeril Lagasse at a book signing Image via Wikipedia



Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

From Denny: Louisiana in the summer is all about quick and easy, usually seafood. Chef Emeril Lagasse came down from New England, was embraced by the New Orleans food establishment when he was a young man and taught how to really cook.

Down South folks are willing to mentor to help someone develop. Nor do they get angry when the student is ready to mentor his own, starting up his own restaurants. Emeril has previous shows and recipes stashed at Food Network and now teaches on the green network. He's one busy guy! Below is one of his recipes he developed where he really captures the essence of Louisiana food.

To make the recipe you require two other recipes first: the Cajun seasoning and the coleslaw recipe so I'll put these up first.

Emeril’s Essence Creole Seasoning

From: “New Orleans Cooking” by Emeril Lagasse and Jessie Tirsch

Makes: 2/3 cup

Ingredients:

2-1/2 tbls. paprika

2 tbls. salt

2 tbls. garlic powder

1 tbl. black pepper

1 tbl. onion powder

1 tbl. cayenne pepper

1 tbl. dried oregano

1 tbl. dried thyme

Directions: Combine all ingredients. Emeril sells this product in your grocery store too if you don't want to mix up your own.


Spicy Horseradish Coleslaw

From: Chef Emeril Lagasse
Serves: 6

2-1/2 cups shredded green cabbage

2-1/2 cups shredded red cabbage

1 cup shredded carrots

2 tbls. finely sliced green onions

1-1/2 cups peeled, seeded and diced cucumber

2 jalapeños, stem and seeds removed, minced

1 tsp. fresh lemon juice

1/4 cup cider vinegar

2 tbls. plus 1-1/2 teaspoons sugar

3/4 tsp. salt, or to taste

1/2 tsp. freshly ground black pepper

1/2 cup mayonnaise

2 tbls. sour cream

3 tbls. freshly grated horseradish or 1-1/2 tbls. prepared horseradish

1-1/2 tsps. Creole or coarse-grain mustard

Directions:

1. Combine cabbages, carrots and green onions in large mixing bowl. In a small bowl toss the cucumbers and jalapeños with the lemon juice and add to the cabbage mixture.

2. In small mixing bowl combine vinegar, sugar, salt and pepper and whisk until the sugar is dissolved. Pour vinegar mixture over cabbage mixture and toss to combine. Cover and refrigerate for 20-30 minutes.

3. In small bowl, blend mayonnaise, sour cream, horseradish and mustard. Add mayonnaise mixture to coleslaw and toss. Cover and refrigerate at least 1 hour and up to overnight.



Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Serves: 6

Ingredients:

Oil for frying

1-1/2 cups all-purpose flour, divided

1 tsp. baking powder

1-1/2 tsps. salt

1/4 tsp. cayenne pepper

1 tbl. vegetable oil

1 cup beer

1/2 tsp. hot sauce

4 trout fillets, about 6 ozs. each

2 tbls. Emeril’s Essence Creole Seasoning

6 large, soft flour tortillas

Spicy Horseradish Coleslaw

Hot sauce, if desired when serving

Directions:

1. Heat oil in deep fryer or in a large saucepan to 375 degrees.
2. Sift 1 cup flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer and hot sauce. Stir until thoroughly incorporated and smooth. Set aside.

3. Season each fillet with 1 teaspoon of the Essence. Cut each fillet into diagonal 1-1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Essence. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.

4. Preheat oven to 200 degrees. Wrap the flour tortillas in aluminum foil and place in the oven to warm or warm according to manufacturer’s instructions.

5. Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, and then slowly lower the fish into the hot oil. Repeat with remaining fish, working in batches if necessary.

6. Fry until fish is puffed, golden brown and crispy (4 to 5 minutes). Remove the fish with slotted spoon or tongs and drain on paper-lined plate. Place in warm oven while cooking remaining fish or until you’re ready to assemble tacos.

7. To serve: Divide the fish among the warmed flour tortillas and top with some of the Spicy Horseradish Coleslaw. Drizzle with hot sauce if desired.

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21 June 2009

Recipe: Savory Meat Roll

Meat Roll.Similar idea of a meat roll, our meat roll has a biscuit crust rather than a meat crust, no photo for our recipe up on Food Network - Image by Gio JL via Flickr

From Denny: I just got through watching this Food Network show called Guy's Big Bite and he is quite the entertainer. He also loves calorie monster food! He loves comfort food of all kinds. Though I'm not the heavy meat eater and high calorie consumer he is, I liked this recipe for a few reasons.

One, it's something simple you can easily cook up for a family or a large crowd. Two, you can break down the steps and do them over a few days if you like. It's that kind of recipe that can be interrupted and resumed and still tastes just fine. Three, this recipe is one of those you can change the ingredients from meat savory to vegetarian friendly if you desire.

In the summer heat we don't eat a lot of meat. Why? Meat is harder to digest which means your body heats up hotter and for a longer period of time than if you are eating plant proteins and cheeses. Today I'm going to work on developing a Mexican refried bean version, using the same principles in this recipe, and will get back to you as to how it went! (Sorry, no photo up on their site yet and no video up. Will check back and embed if they do put it up.) Enjoy this killer recipe!

Savory Meat Roll

From: Sarah Simington, Blue Moon Cafe, Baltimore, Maryland

Prep Time: 20 min
Inactive Prep Time: 15 min
Cook Time: 1 hr 0 min
Level: Intermediate
Serves: 7 to 8 rolls plus ends

Ingredients

For the pesto:

1 small bunch fresh basil (about 2 cups packed)

1/2 cup cashews

4 garlic cloves

1/2 cup grated Asiago

Fresh lemon juice, to taste

Salt

1/2 cup olive oil

For the filling:

1 tablespoon vegetable oil

3 pounds country sausage

2 cups shredded mozzarella

2 cups grated Asiago

For the topping:

2 tablespoons vegetable oil

1 red pepper, diced

1 green pepper, diced

1/2 onion, diced

2 teaspoons granulated garlic

2 teaspoons Italian seasoning

6 Roma tomatoes, diced

10 button mushrooms, sliced

1 cup shredded mozzarella

1 cup grated Asiago

For the biscuit:

5 cups all-purpose flour, plus more for surface and kneading

3 tablespoons baking powder

1/2 teaspoon salt

1 stick cold butter, cubed

2 cups milk

To slather on the biscuit dough when assembling the roll:

1 stick butter, softened

Directions

Preheat oven to 400 degrees F.

To make the pesto: Place all the ingredients in a food processor and process until mixture turns into a smooth paste. Set aside.

To make the filling: In a saute pan over medium heat, add oil and then the sausage. Saute the sausage, breaking it up with a spoon, until it cooks through and it turns golden brown. Cool slightly and drain the fat. Set sausage aside in a bowl. Keep mozzarella and Asiago cheese on standby.

To make the topping: Heat a large saute pan with oil, add the peppers, onion, granulated garlic and Italian seasoning. Cook until vegetables are tender, about 10 minutes. Stir in the tomatoes and mushrooms and cook another 5 minutes. Don't overcook the tomatoes. They should retain their shape. Set aside.

To make the biscuit dough: In a large bowl, mix together the flour, baking powder and salt. Add the butter and with your fingertips or with a pastry blender blend together until the mixture resembles coarse meal. Stir in milk, using a fork, until the dough comes together. Sprinkle flour on a clean work surface, remove the dough from the bowl and knead several times on the floured surface. Add small amounts of flour, as needed, so that dough will be easy to roll out. Roll the dough out to roughly 15-inches in diameter.

To assemble: (Good thing I proof read these recipes as they forgot to include the obvious for you! Make sure you slather the biscuit dough with the softened butter stick before assembly! The butter will act as a barrier to keep the biscuit dough coating from becoming gooey and help hold the filling properly.)

Sprinkle the top of the dough evenly with the sausage and top with the mozzarella and Asiago. Roll the dough into a log. Cut the ends off to create even edges then cut the log into 7 or 8 pieces, depending on the length of the roll. Place slices (on their side so the spiral design shows facing up) on a baking sheet and press the tops down. Put the ends on the baking sheet and press those tops down. Bake 20 to 30 minutes until biscuits turn golden. Transfer the rolls to a serving platter. Serve topped with the sauteed vegetables and sprinkled with remaining cheese.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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08 June 2009

Video: Money-Saving Meals from Sandra Lee

From Denny: Chef Sandra Lee from the Food Network has launched her new show about Money Saving Meals. She is a creative person AND a joy to watch while she figures out how to save us money and make it taste good!



Here are the recipes from NBC:

Slow-cooked orange margarita tacos

Throw a cheap but fabulous party by making margarita tacos

From: Chef Sandra Lee
Makes 10 servings$14.03, $1.40 per person

Prep time: 15 minutes

Cook time: 8 hours

Inactive prep time: 5 minutes

Ease of preparation: Easy

INGREDIENTS

1 medium onion, chopped

1/2 cup margarita mix with orange liquor added

1 10-pound bone-in pork shoulder picnic

Salt and pepper

1 tablespoon chopped garlic

2 tablespoons soy sauce

1 cup orange marmalade

20 corn tortillas

DIRECTIONS

Place the onions and margarita mix and liquor in the bottom of a 5-quart slow cooker. Season the pork roast with salt and pepper. Stir together garlic and soy sauce and rub all over pork roast. Place the roast in the slow cooker and spoon marmalade over the top. Cover and cook on low for 8 hours.

When meat is done, remove from slow cooker, let rest for 5 minutes then shred or break up with a fork and arrange on platter. Strain sauce and stir 1 cup into shredded pork.

Warm tortillas slightly in a 250° F oven or in microwave. Set out pork and tortillas with red cabbage slaw and have guests assemble their own tacos.

*****

Simple red slaw

From: Chef Sandra Lee

Makes 10 servings$2.89, $.29 per person

Prep time: 10 minutes

Ease of preparation: Easy

INGREDIENTS

1 small head red cabbage

4 medium carrots, coarsely grated

1/4 cup cider vinegar

1 teaspoon salt

Fresh-ground black pepper

DIRECTIONS

Finely shred cabbage with a sharp knife. Mix cider vinegar, salt and pepper in a large bowl. Toss, add cabbage and carrots and toss to combine.

Use as topping for pulled pork tacos.

*****

Grilled corn and bean salsa with baked corn chips


From: Chef Sandra Lee

Makes 10 servings$4.29, $.43 per person

Prep time: 10 minutes

Ease of preparation: Easy

INGREDIENTS

4 ears corn, shucked or 4.5 cups frozen corn kernels

1 tablespoon vegetable oil

Kosher salt and freshly ground pepper

1 teaspoons chili powder

1 can (28 ounces) diced tomatoes (well drained)

1 can (15 ounces) black beans (drained and rinsed)

1/2 medium red onion, diced

1 minced jalapeno

1 teaspoon chopped garlic

2 tablespoons lime juice

1/4 cup chopped cilantro

DIRECTIONS

For salsa:
Set up grill for direct cooking over medium heat.

Brush corn with oil and season with chili powder, salt and pepper. Place on hot grill and cook 8 to 12 minutes, turning frequently. Remover and let cool. When cool enough to handle, cut kernels from the cob. Place corn in a bowl with tomatoes, beans, onion, and jalapeño. Whisk together lime, garlic, cilantro. Pour over vegetables and beans and toss to combine. Season with salt & pepper.

Optional indoor roasted corn: Preheat oven to 400°. Cut corn kernels from cob and place on baking sheet. Drizzle with oil, chili powder, salt and pepper. Roast in over for 8 to 10 minutes. Remove and let cool.

For chips:

Preheat oven to 400°

Cut each tortilla into 8 triangular portions. Arrange in a single layer on a sheet pan. Spray with canola oil cooking spray, sprinkle with salt and bake until crisp and lightly browned, about 10 minutes.

Allow to cool and serve with salsa.







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19 May 2009

Recipe: Smores Chocolate Brownies



From Denny: The weather is heating up and because nearly everyone is watching their budget, family vacations will be low-key this summer and maybe a retro return to camping in a state park. The first camp food that comes to mind are those gooey Girl Scout S'mores! Definitely kid food but adults like to indulge once in a while on the sly...

From Food Network comes this recipe, enjoy those fond childhood memories and share them with a favorite child!


S'more Brownies

Prep Time: 20 min
Inactive Prep Time: hr min
Cook Time: 1 hr 0 min
Level: Easy
Serves: about 12 (2-inch) squares


Ingredients Crust:

6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs

2 tablespoons sugar

Pinch fine salt

Brownie:

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

1 cup packed light brown sugar

3/4 cup white sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

4 large cold eggs

1 cup all-purpose flour

Topping:

4 cups large marshmallows


Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl.

Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Copyright 2007 Television Food Network, G.P. All rights reserved

© 2009 Scripps Networks, LLC. All Rights Reserved

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Recipe: Slow Cooker Cheesecake

peach cheesecake02Another version of a peach cheesecake Image by babe_kl via Flickr



From Denny: This unusual method for baking a cheesecake really caught my eye today! Chef Sandra Lee from the Food Network has launched a new cost effective meals program called Sandra's Money Saving Meals.

This woman is stuffed full of personality AND she can cook well within a budget! Well, Louisiana food is all about the wallet and innovation. We often adopt smart ideas like the one presented today.

We sure love our cheesecake in this state as one version or another in on restaurant menus from diner to sophisticate. Give this one a try and save on your electricity as a slow cooker generally costs about three cents an hour to operate as opposed to a full oven for much more. Definitely more "green." Hope you enjoy!


Slow Cooker Cheesecake

Prep Time: 10 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 1 hr 30 min
Level: Easy
Serves: 8 servings


Ingredients For Cheesecake:

1 (15-ounce) container ricotta

3/4 cup sugar

3 eggs

1 teaspoon vanilla extract

1 orange, zested

Pinch salt

1 (9-inch) prepared graham cracker crust


For Topping:

1 (15-ounce) can peaches, juice reserved and peaches chopped

1 orange, juiced

2 teaspoons cornstarch

1 tablespoon sugar

Pinch salt


Directions For Cheesecake:

Puree ricotta in a food processor until smooth. Scraping down the sides. Add the sugar and puree for approximately 1 minute so that it is not grainy. Add the eggs, vanilla, orange zest and salt. Puree until smooth and combined.

Place a small bowl in the bottom of a 5 quart slow cooker and place a small plate on top of the bowl. Place pie crust on top of the plate and pour the filling into the pie crust. Place 4 paper towels over the top of slow cooker bowl making sure not to let the towels touch the top of the cheesecake. Secure with lid and cook on high setting for 1 1/2 hours, or until set. Remove from slow cooker and let sit for 30 minutes, then refrigerate for 30 minutes or until chilled.

For Topping:

In a small pot whisk together the reserved peach juice, orange juice, cornstarch, sugar and salt. Stir in the chopped peaches and heat over medium heat. Cook until liquid thickens about 5 minutes. Remove from heat and serve warm over a slice of cheesecake.


* If you prefer to bake in an oven rather than a slow cooker *

Oven Instructions: Preheat oven to 325 degrees F.

Place the pie crust into a baking dish or roasting pan large enough to accommodate the pie tin. Pour the filling into the crust. Add about 1-inch of warm water into the bottom of the baking dish and cover with foil. Using a skewer, pierce about 12 holes into the foil to allow steam to vent. Bake for 50 minutes to 1 hour or until cheesecake set. Remove cheesecake from water bath and let rest on the counter for 30 minutes. Then place in the refrigerator for 30 minutes or until chilled.

© 2009 Scripps Networks, LLC. All Rights Reserved



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11 May 2009

Recipe: Marcarpone Chocolate Toffee Bars

Semi-sweet chocolate chipsYum! Ghiradelli double chocolate chips Image via Wikipedia

From Denny: We watch a lot of Food Network's Giada at our house and we thought this an awesome recipe!

Mascarpone Chocolate Toffee Bars

Recipe courtesy Giada De Laurentiis

Prep Time: 18 min
Inactive Prep Time: 2 hr 25 min
Cook Time: 30 min
Level: Easy
Serves: 21 bars

Ingredients

Vegetable cooking spray

1 pound refrigerated sugar cookie dough (recommended: Pillsbury)

2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor)

1/2 teaspoon pure vanilla extract

1 cup semisweet chocolate chips (recommended: Ghirardelli)

1 teaspoon vegetable oil

1 cup (8 ounces) mascarpone cheese, at room temperature

1/4 cup sliced almonds, toasted * see Cook's Note

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.

Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.



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30 April 2009

Appetizer Recipe: Chocolate Bruschetta



From Denny: Sometimes, you just don't want all the sugar interrupting the nirvana taste of your chocolate. Well, here is an interesting take on Italian "toast"! I'm used to having bruschetta with marinara sauce or olive tapenade.

The last thing I would have thought of would be to spread it with chocolate, cool! I have seen chef Giada on the Food Network spread her pizza bread with Nutello (hazelnut chocolate spread) that Europeans swoon over like we do peanut butter in America.

The restaurants in Atlanta, Georgia are leading the way with something unusual but very tasty for an appetizer - again. You can make it as a savory or as a sweet version, your choice! Mmmm... fresh and cooling mint...

I think the Great American Oracle (me) predicts this recipe will be adopted eagerly at our house for regular snacking! :)

Chocolate Bruschetta

From: Atlanta Journal-Constitution

Hands on time: 10 minutes

Total time: 15 minutes

Serves: 12


Ingredients:

12 ( 3/4-inch) slices baguette (about half a loaf)

1 tablespoon extra-virgin olive oil

8 ounces high-quality bittersweet chocolate, melted

1 tablespoon fleur de sel (or other coarse-grained sea salt)

Mint leaves for garnish


Instructions:

Brush bread with the olive oil. Toast on a grill or under a broiler until golden brown. Remove from heat and spread a generous amount of melted chocolate over each slice. Sprinkle with fleur de sel and garnish with a mint leaf.

Nutrition:

Per serving:
160 calories (percent of calories from fat, 60), 4 grams protein, 15 grams carbohydrates, 3 grams fiber, 12 grams fat (6 grams saturated), no cholesterol, 583 milligrams sodium.

And a couple of traditional bruschetta recipes:



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