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Showing posts with label CBS. Show all posts
Showing posts with label CBS. Show all posts

28 May 2010

From CBS: Make Ahead Memorial Day Dishes

*** Some easy simple dishes sure to please a crowd for your weekend gathering!




From Denny: Katie Lee, contributor to The Early Show on CBS, has some great ideas here for simple quick entertaining. Who wants to be cooped up in the kitchen when friends and family arrive for Memorial Day festivities? She has some simple and tasty solutions to that dilemma.

Her simple dump-cover-and-cook-for-two-hours chili is a life saver for busy people. Katie prefers not to brown the meat so you don't end up with lumps of meat on your hotdog. She also says leftover chili is good on spaghetti noodles for another meal or you can put it in the freezer for another hotdog weekend.

I like her broccoli salad as it has such a balance of tastes: sweet, salty, sour and crunchy. It definitely is a WOW! factor your family will enjoy as it has grapes, raisins, pecans, poppy seeds and bacon in it along with the broccoli. When I make a broccoli salad I like to slice the florets lengthwise for convenient eating. They also are easier to coat with the salad dressing.

Her dessert is simplicity itself and yummy. It's a simple grocery store chocolate swirl pound cake sliced lengthwise in thirds. She softens some vanilla ice cream and places that and some cookie crumbs on each layer and freezes the dessert in a plastic wrapped loaf pan. Slice and serve when your hungry crowd has finished feasting on chili dogs. This is a simple summer menu you can make ahead to enjoy your weekend all summer long.



Watch CBS News Videos Online






Chili Dogs with Buttermilk Coleslaw

Katie Lee: This recipe makes a lot of chili. Whatever you don't use for the dogs simple freeze and use at your next barbecue or even toss it with some pasta for a simple weeknight dinner.

Use any kind of hot dogs and buns you like. Whether they are grilled, boiled or baked this chili kicks up even the best hot dogs.

INGREDIENTS: For the chili

2 pounds lean ground beef
1 onion, peeled and grated
1 12-ounce can tomato paste
1 16-ounce can tomato sauce
2 cups water
2 tablespoons sugar
2 tablespoons chili powder
1 teaspoon garlic salt
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon white wine vinegar

METHOD:

In a large stockpot or Dutch oven, combine the beef (do not brown first), grated onion, tomato paste, tomato sauce, water, sugar, chili powder, garlic salt, salt, and pepper. Mix until combined. Add bay leaves. Cover and simmer over medium-low heat for approximately 2 hours. Stir in white vinegar and simmer another 30 minutes.

INGREDIENTS:

For the coleslaw:

1/2 cup mayonnaise
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 head green cabbage, finely shredded
2 large carrots, grated

METHOD:

Whisk together the mayonnaise, brown sugar, vinegar, buttermilk, salt and pepper in a large bowl. Add the cabbage and carrots and toss to combine. Cover and chill until serving time.

Top hot dogs with chili and coleslaw. Serve with traditional condiments, like mustard, chopped onions, and pickle relish.







Baked Beans

INGREDIENTS:

3 slices bacon, diced
1 medium onion, chopped
1 bay leaf
3 (15-ounce) cans great northern beans, drained and rinsed
1 1/2 cups ketchup
1 cup lightly-packed brown sugar
3/4 cup chicken broth
2 tablespoons molasses
2 teaspoons dry mustard
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder

METHOD:

Preheat oven to 350 degrees F.

In a large Dutch oven, cook the bacon over medium heat until the fat is rendered. Remove the bacon and set aside. Add onion and bay leaf to the pot and cook until onions are translucent, about 10 minutes. Reduce heat to low and add bacon and remaining ingredients. Stir until well combined. Cover and bake for 40 minutes. Stir before serving.





Broccoli Salad


Katie Lee: If I was stranded on a deserted island and could choose only one
vegetable to sustain me, it would be broccoli. The cruciferous veggie has always been my favorite and I go crazy for this broccoli salad. I love the combination of the fresh grapes with the chewy raisins, the crunch of the pecans, and the salty bacon flavor. The dressing is so good, you may want to double the recipe and keep half in the refrigerator for another salad later.

INGREDIENTS:

5 cups bite-size broccoli florets (about 2 bunches)
2 cups seedless red grapes cut in half lengthwise
1 cup golden raisins
6 scallions, trimmed and chopped
1/2 cup chopped pecans
1/3 cup crumbled cooked bacon (about 3 thick slices)

For the dressing:

1 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon sugar
1 teaspoon poppy seeds

METHOD:

In a large pot of boiling salted water cook the broccoli until it is just tender, about 5 to 6 minutes. Cool in ice water for 2 to 3 minutes. Drain well.

In a large salad bowl combine broccoli, grapes, raisins, scallions, and pecans. In a separate bowl, mix all of the dressing ingredients. Add the dressing to the broccoli and toss to coat. Top with crumbled bacon and serve.






Cookies 'n Cream Ice Cream Cake

INGREDIENTS:

1 chocolate pound cake
1 pint vanilla ice cream, softened
1 cup crumbled chocolate cookies
Confectioner's sugar, for serving

METHOD:

Line a loaf pan with plastic wrap so that it hangs over the edges.

Use a serrated knife to slice the pound cake horizontally into thirds. Place top layer of cake in the bottom of the pan, cut side up. Sprinkle with half of the cookie crumbs and spread half of ice cream on top. Top with middle layer of cake. Repeat with remaining half of cookies and ice cream.

Wrap tightly with plastic. Freeze at least 6 hours and up to overnight. Remove cake from freezer 20 minutes before serving. Turn cake out of pan and remove plastic wrap. Dust with confectioner's sugar and serve.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

16 April 2010

Cooking 4 Men, Teaching Men to Cook 2

From Denny: This is a dilemma many mothers, wives, girlfriends and cooks face - how to feed men and boys when suddenly the Hungries strike and they growl and demand to be fed immediately. And they do not have a sense of humor if you tell them to wait a few minutes or don't snack before dinner. My guess is their blood sugar is about to drop dramatically and that's why they are so grumpy and ravenous all at once.

Lucinda Scala Quinn was featured on CBS The Early Show food segment recently. She wrote a book to help the men and boys in your life with The Hungries. Quinn notes, "Every guy loves to eat, but not every guy loves to cook."

She is an expert at feeding men and boys, including her four brothers, husband and three sons. So, naturally she wrote the funny title: "Mad Hungry: Feeding Men and Boys." In this food video she demonstrates how to teach your men and boys to make hearty satisfying meals quickly.

The TV show host, Harry Smith, is having fun and misbehaving throughout the entire segment instead of the two boys who turn out to be quite teachable. Quinn was unflappable, in good humor and taking it all in stride to not miss a beat to teach the boys and demonstrate the recipes.

Recipes Featured:

Vinegar Glossed Chicken
Rose's Vinaigrette
Banana Cream Pie
Basic pie dough






*** On sale now at this blog's Amazon book store - Mad Hungry: Feeding Men and Boys by Lucina Scala Quinn



Watch CBS News Videos Online






Vinegar Glossed Chicken

Serves: 6 to 8

From Quinn: This dish has been in heavy rotation in our home as a favorite weeknight dinner option for at least twenty years. Originally made from an Italian recipe of unknown origin, it has morphed into our own, though my husband and I each make it a little differently. This much is certain, however: when the rosemary vinegar is added to the pan of golden browned chicken, alchemy occurs as the vinegar deglazes those brown bits and reduces itself into a syrup. It permeates each chicken piece with an agrodolce (sweet-and-sour) flavor. There's no better accompaniment than polenta, soft and loose or firm and sliced. It's a heavenly combination of textures and flavors. (Rice, pasta, or bread will also work, as long as there is something to sop up the sauce.) Like many of the dishes here, it only improves when made in advance.

INGREDIENTS:

1 cup best-quality red wine vinegar
2 to 3 garlic cloves, minced (about 2 tablespoons)
3 sprigs of fresh rosemary (about 1 tablespoon minced)
5 1/2pounds bone-in chicken pieces (each part should be cut in half)
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed

METHOD:

At least 15 minutes but up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.

Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.

Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or reheat with some extra broth.




Boy Salads

From Quinn: Boys will eat salads, but only the right salads. Some girls will eat any salads just because they think they should, but many boys will eat them only if the salads look and taste good. First and foremost, know that wet lettuce ripped into big chunks is a turnoff. But a salad prepared from cold, dry, crisp bite-sized lettuce, mixed with carefully considered add-ins and dressed in a vibrant, acidic vinaigrette, is easy to love, especially after repeat exposure. Washed and dried lettuce is the key to a great salad.




Rose's Vinaigrette

Makes: 1 cup

Quinn: All the green salads we had while growing up were dressed with my mom's vinaigrette. My dad thought it was the best dressing there ever was. Make it directly in a jar with a tight-fitting lid and store it in the refrigerator for up to 6 months. This dressing is also key to the success of Rose's beloved White Bean Salad.

INGREDIENTS:

1 tablespoon minced shallot or garlic
1 teaspoon Dijon mustard
1 teaspoon light brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil

METHOD:

In the bottom of a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce. Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.





Men Love Pie

Quinn: My boys love desserts, and pie is their favorite hands down.

My husband says he longs for good pie. "There is so much bad pie out there," he frequently laments. He remembers his mother's apple pie and how great it was, with a very salty crust and perfect fruit. He also recalls her chocolate banana cream coconut pie, which consisted of delicious chocolate pudding with banana on it, topped with whipped cream and toasted coconut. Regular crust, not a graham cracker one.

Any great pie begins with a great crust, something that intimidates many a fi ne cook. The first pie dough I learned to make successfully was for a cream cheese crust. I make it to this day and recommend it to anyone shy about trying crust. Its flavor is savory and cracker like. But the real baking secret for many down-home crusts is lard: ask any old-school pie baker, and I'll bet his or her crust is made with it; I think the pies of my husband's childhood owe their success to it. Try substituting lard for some or all of the butter in a pastry recipe and see for yourself the difference it makes in flavor and texture.

Since I've worked alongside many skilled bakers, I've learned many other tricks of the trade:

• Work cold and fast. Keep all your ingredients cold, including the flour.
Cold pieces of butter within the dough are what steams up in the baking and creates flakiness.

• Don't over mix the dough. Blend just until combined.

• Even if your dough doesn't fully combine into a ball, turn it out onto a large piece of plastic wrap. Gather the pieces and press it together.

• Wrap firmly in plastic wrap and chill for 30 minutes. If you made the dough in advance, remove it from the fridge 30 minutes before rolling. When pressed for time, I put freshly made dough in the freezer for 10 minutes before rolling.

• For fruit pies, make sure the ratio of thickener (cornstarch or fl our) to fruit is correct. A general rule is 2 tablespoons cornstarch to 4 cups of berries or stone fruit or 1 cup fl our to 3 pounds apples. Cornstarch thickens yet keeps the translucent jewel-colored juices of berries and stone fruits clear. It's so disappointing to cut into a pie in which the juice leaks out, separating from the fruit and making the crust soggy.

• After it comes out of the oven, let the pie sit out to cool long enough before cutting, to allow the juices to settle and the filling to slightly firm up.





Banana Cream Pie


Makes: one 9-inch single-crust pie

Quinn: My nostalgia for cream pies comes from childhood dinners at the many classic roadhouses in our lakeside Canadian town. These pies are some of the easiest to master and are welcome any time of year. The crust is blind baked, which means it's lined and weighted down with dried beans or with pie weights and baked on its own without the filling. When the crust cools, a simple homemade pudding is spread in and topped with whipped cream.

INGREDIENTS:

1/2 recipe Basic Pie Dough
3/4 cup all-purpose flour, plus more for rolling out the dough
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon coarse salt
2 cups milk
4 large egg yolks (reserve the whites for a meringue or other recipe)
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 ripe bananas
1 pint (2 cups) heavy cream

METHOD:

1. Preheat the oven to 375°F. Position a rack in the center of the oven.

2. On a well-floured surface, roll out the dough to about 11 inches in diameter and lay it in the bottom of a 9-inch pie plate. Trim the edges of the dough to 1/2 inch over the edge of the pie plate's rim. Fold the dough under and gently pinch it together. Crimp the edges with your fingers or press with a fork all around. Prick the dough on the bottom twice with a fork.

3. Blind bake the crust: Line the dough in baking parchment or foil. Top with baking weights, dried beans, or rice to weight it down. Bake on the center rack for 20 minutes. Remove the weights and foil. Bake it for 10 more minutes, or until the crust is golden. Cool on a wire cooling rack.

4. Meanwhile, whisk together the fl our, the 1/2 cup sugar, and the salt in a medium saucepan. With the heat on low, slowly whisk the milk into the fl our mixture and cook on low heat. Whisk in the egg yolks. Cook for 1 to 2 minutes, stirring constantly and incorporating the thickening mixture as it forms on the bottom and sides of the pan. The mixture should coat the back of a wooden spoon. Remove from the heat and stir in the butter and vanilla. Cool slightly.

5. Slice the bananas into the bottom of the pie crust. Pour the pudding over the bananas, smooth the top, and chill the pie.

6. Whip the cream with the remaining tablespoon sugar to form stiff peaks. Spread over the custard mixture. Chill completely and slice.

A Successful Cream Pudding Filling

To avoid producing a pie filled with either soup or wallpaper paste, the pudding filling must be cooked to just below the boiling point; at this point the mixture should coat the back of a wooden spoon. While it may seem too thin, it will thicken more as it cools.





Basic pie dough

Makes: one double-crusted 9- or 10-inch pie

Quinn: Try making this both by hand and in a food processor; if you master both methods, you'll be ready to make pie regardless of what equipment -- or lack thereof -- is on hand. If you find yourself without a rolling pin, try a clean, dry wine or soda bottle, well floured, instead. Keep ingredients cold and work fast.

I prefer unbleached all-purpose flour, such as King Arthur or Bob's Red Mill.

INGREDIENTS:

2 cups all-purpose fl our
1 teaspoon coarse salt
1 cup (2 sticks) very cold unsalted butter, cut into pieces
1/2 cup very cold milk or water

METHOD:

1. In a large bowl or in the bowl of a food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. (To cut in means to mix cold fat such as butter with dry ingredients to form small pieces.) Pour in the milk. Combine just until the dough holds together in a ball.

2. Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut the dough in half. Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using. The dough can be made and refrigerated for up to 3 days in advance or frozen for up to 6 weeks.


*** ALSO: Chefs New Cookbooks





*** On sale now at this blog's Amazon book store - Mad Hungry: Feeding Men and Boys by Lucina Scala Quinn


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

13 April 2010

Cooking 4 Men, Teaching Men to Cook 2

From Denny: This is a dilemma many mothers, wives, girlfriends and cooks face - how to feed men and boys when suddenly the Hungries strike and they growl and demand to be fed immediately. And they do not have a sense of humor if you tell them to wait a few minutes or don't snack before dinner. My guess is their blood sugar is about to drop dramatically and that's why they are so grumpy and ravenous all at once.

Lucinda Scala Quinn was featured on CBS The Early Show food segment recently. She wrote a book to help the men and boys in your life with The Hungries. Quinn notes, "Every guy loves to eat, but not every guy loves to cook."

She is an expert at feeding men and boys, including her four brothers, husband and three sons. So, naturally she wrote the funny title: "Mad Hungry: Feeding Men and Boys." In this food video she demonstrates how to teach your men and boys to make hearty satisfying meals quickly.

The TV show host, Harry Smith, is having fun and misbehaving throughout the entire segment instead of the two boys who turn out to be quite teachable. Quinn was unflappable, in good humor and taking it all in stride to not miss a beat to teach the boys and demonstrate the recipes.

Recipes Featured:

Vinegar Glossed Chicken
Rose's Vinaigrette
Banana Cream Pie
Basic pie dough






*** On sale now at this blog's Amazon book store - Mad Hungry: Feeding Men and Boys by Lucina Scala Quinn



Watch CBS News Videos Online






Vinegar Glossed Chicken

Serves: 6 to 8

From Quinn: This dish has been in heavy rotation in our home as a favorite weeknight dinner option for at least twenty years. Originally made from an Italian recipe of unknown origin, it has morphed into our own, though my husband and I each make it a little differently. This much is certain, however: when the rosemary vinegar is added to the pan of golden browned chicken, alchemy occurs as the vinegar deglazes those brown bits and reduces itself into a syrup. It permeates each chicken piece with an agrodolce (sweet-and-sour) flavor. There's no better accompaniment than polenta, soft and loose or firm and sliced. It's a heavenly combination of textures and flavors. (Rice, pasta, or bread will also work, as long as there is something to sop up the sauce.) Like many of the dishes here, it only improves when made in advance.

INGREDIENTS:

1 cup best-quality red wine vinegar
2 to 3 garlic cloves, minced (about 2 tablespoons)
3 sprigs of fresh rosemary (about 1 tablespoon minced)
5 1/2pounds bone-in chicken pieces (each part should be cut in half)
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed

METHOD:

At least 15 minutes but up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.

Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.

Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or reheat with some extra broth.




Boy Salads

From Quinn: Boys will eat salads, but only the right salads. Some girls will eat any salads just because they think they should, but many boys will eat them only if the salads look and taste good. First and foremost, know that wet lettuce ripped into big chunks is a turnoff. But a salad prepared from cold, dry, crisp bite-sized lettuce, mixed with carefully considered add-ins and dressed in a vibrant, acidic vinaigrette, is easy to love, especially after repeat exposure. Washed and dried lettuce is the key to a great salad.




Rose's Vinaigrette

Makes: 1 cup

Quinn: All the green salads we had while growing up were dressed with my mom's vinaigrette. My dad thought it was the best dressing there ever was. Make it directly in a jar with a tight-fitting lid and store it in the refrigerator for up to 6 months. This dressing is also key to the success of Rose's beloved White Bean Salad.

INGREDIENTS:

1 tablespoon minced shallot or garlic
1 teaspoon Dijon mustard
1 teaspoon light brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil

METHOD:

In the bottom of a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce. Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.





Men Love Pie

Quinn: My boys love desserts, and pie is their favorite hands down.

My husband says he longs for good pie. "There is so much bad pie out there," he frequently laments. He remembers his mother's apple pie and how great it was, with a very salty crust and perfect fruit. He also recalls her chocolate banana cream coconut pie, which consisted of delicious chocolate pudding with banana on it, topped with whipped cream and toasted coconut. Regular crust, not a graham cracker one.

Any great pie begins with a great crust, something that intimidates many a fi ne cook. The first pie dough I learned to make successfully was for a cream cheese crust. I make it to this day and recommend it to anyone shy about trying crust. Its flavor is savory and cracker like. But the real baking secret for many down-home crusts is lard: ask any old-school pie baker, and I'll bet his or her crust is made with it; I think the pies of my husband's childhood owe their success to it. Try substituting lard for some or all of the butter in a pastry recipe and see for yourself the difference it makes in flavor and texture.

Since I've worked alongside many skilled bakers, I've learned many other tricks of the trade:

• Work cold and fast. Keep all your ingredients cold, including the flour.
Cold pieces of butter within the dough are what steams up in the baking and creates flakiness.

• Don't over mix the dough. Blend just until combined.

• Even if your dough doesn't fully combine into a ball, turn it out onto a large piece of plastic wrap. Gather the pieces and press it together.

• Wrap firmly in plastic wrap and chill for 30 minutes. If you made the dough in advance, remove it from the fridge 30 minutes before rolling. When pressed for time, I put freshly made dough in the freezer for 10 minutes before rolling.

• For fruit pies, make sure the ratio of thickener (cornstarch or fl our) to fruit is correct. A general rule is 2 tablespoons cornstarch to 4 cups of berries or stone fruit or 1 cup fl our to 3 pounds apples. Cornstarch thickens yet keeps the translucent jewel-colored juices of berries and stone fruits clear. It's so disappointing to cut into a pie in which the juice leaks out, separating from the fruit and making the crust soggy.

• After it comes out of the oven, let the pie sit out to cool long enough before cutting, to allow the juices to settle and the filling to slightly firm up.





Banana Cream Pie


Makes: one 9-inch single-crust pie

Quinn: My nostalgia for cream pies comes from childhood dinners at the many classic roadhouses in our lakeside Canadian town. These pies are some of the easiest to master and are welcome any time of year. The crust is blind baked, which means it's lined and weighted down with dried beans or with pie weights and baked on its own without the filling. When the crust cools, a simple homemade pudding is spread in and topped with whipped cream.

INGREDIENTS:

1/2 recipe Basic Pie Dough
3/4 cup all-purpose flour, plus more for rolling out the dough
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon coarse salt
2 cups milk
4 large egg yolks (reserve the whites for a meringue or other recipe)
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 ripe bananas
1 pint (2 cups) heavy cream

METHOD:

1. Preheat the oven to 375°F. Position a rack in the center of the oven.

2. On a well-floured surface, roll out the dough to about 11 inches in diameter and lay it in the bottom of a 9-inch pie plate. Trim the edges of the dough to 1/2 inch over the edge of the pie plate's rim. Fold the dough under and gently pinch it together. Crimp the edges with your fingers or press with a fork all around. Prick the dough on the bottom twice with a fork.

3. Blind bake the crust: Line the dough in baking parchment or foil. Top with baking weights, dried beans, or rice to weight it down. Bake on the center rack for 20 minutes. Remove the weights and foil. Bake it for 10 more minutes, or until the crust is golden. Cool on a wire cooling rack.

4. Meanwhile, whisk together the fl our, the 1/2 cup sugar, and the salt in a medium saucepan. With the heat on low, slowly whisk the milk into the fl our mixture and cook on low heat. Whisk in the egg yolks. Cook for 1 to 2 minutes, stirring constantly and incorporating the thickening mixture as it forms on the bottom and sides of the pan. The mixture should coat the back of a wooden spoon. Remove from the heat and stir in the butter and vanilla. Cool slightly.

5. Slice the bananas into the bottom of the pie crust. Pour the pudding over the bananas, smooth the top, and chill the pie.

6. Whip the cream with the remaining tablespoon sugar to form stiff peaks. Spread over the custard mixture. Chill completely and slice.

A Successful Cream Pudding Filling

To avoid producing a pie filled with either soup or wallpaper paste, the pudding filling must be cooked to just below the boiling point; at this point the mixture should coat the back of a wooden spoon. While it may seem too thin, it will thicken more as it cools.





Basic pie dough

Makes: one double-crusted 9- or 10-inch pie

Quinn: Try making this both by hand and in a food processor; if you master both methods, you'll be ready to make pie regardless of what equipment -- or lack thereof -- is on hand. If you find yourself without a rolling pin, try a clean, dry wine or soda bottle, well floured, instead. Keep ingredients cold and work fast.

I prefer unbleached all-purpose flour, such as King Arthur or Bob's Red Mill.

INGREDIENTS:

2 cups all-purpose fl our
1 teaspoon coarse salt
1 cup (2 sticks) very cold unsalted butter, cut into pieces
1/2 cup very cold milk or water

METHOD:

1. In a large bowl or in the bowl of a food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. (To cut in means to mix cold fat such as butter with dry ingredients to form small pieces.) Pour in the milk. Combine just until the dough holds together in a ball.

2. Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut the dough in half. Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using. The dough can be made and refrigerated for up to 3 days in advance or frozen for up to 6 weeks.


*** ALSO: Chefs New Cookbooks





*** On sale now at this blog's Amazon book store - Mad Hungry: Feeding Men and Boys by Lucina Scala Quinn


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

22 August 2009

Video: Vertical Lasagna On a Budget

From Denny: I'm a big fan of these segments on CBS and Food Network where chefs demonstrate how to entertain wonderfully on a shoestring budget. This idea of taking horizontal cut squares of lasagna and then doing something different where you stand the curved edge noodles on their sides is much more asthetically appealing! And, since I've always liked to play with my food, these cheesecake lollipops that get dipped in a pot of melted chocolate, well, what can I say? Totally DIVINE!

"On this week's Chef On A Shoestring, Domenic Charomonte, Executive Chef at Match Restaurant, prepares Organic Salad, Summer Chicken Lasagna, and Cheesecake Lollipops under $35."


Watch CBS Videos Online

vertical lasagna, cheesecake lollipops, shoestring budget, food on a budget, CBS

27 July 2009

Video: Cheesecake Lollipops Dipped in Melted Chocolate

From Denny: I'm a big fan of these segments on CBS and Food Network where chefs demonstrate how to entertain wonderfully on a shoestring budget. This idea of taking horizontal cut squares of lasagna and then doing something different where you stand the curved edge noodles on their sides is much more asthetically appealing! And, since I've always liked to play with my food, these cheesecake lollipops that get dipped in a pot of melted chocolate, well, what can I say? Totally DIVINE!

"On this week's Chef On A Shoestring, Domenic Charomonte, Executive Chef at Match Restaurant, prepares Organic Salad, Summer Chicken Lasagna, and Cheesecake Lollipops under $35."


Watch CBS Videos Online

vertical lasagna, cheesecake lollipops, shoestring budget, food on a budget, CBS

Video: Vertical Lasagna On a Budget

From Denny: I'm a big fan of these segments on CBS and Food Network where chefs demonstrate how to entertain wonderfully on a shoestring budget. This idea of taking horizontal cut squares of lasagna and then doing something different where you stand the curved edge noodles on their sides is much more asthetically appealing! And, since I've always liked to play with my food, these cheesecake lollipops that get dipped in a pot of melted chocolate, well, what can I say? Totally DIVINE!

"On this week's Chef On A Shoestring, Domenic Charomonte, Executive Chef at Match Restaurant, prepares Organic Salad, Summer Chicken Lasagna, and Cheesecake Lollipops under $35."


Watch CBS Videos Online

vertical lasagna, cheesecake lollipops, shoestring budget, food on a budget, CBS

18 July 2009

Video: Bobbly Flay's Fancy Foods

From Denny: I don't know how I missed this cool video discussing the latest food trends like, drumroll, pahleez! chocolate tortilla chips, yum! Chef Bobbly Flay, reporting on what he discovered at the Fancy Food Show, gives you some great ideas on how to pair or use as an ingredient many of these new trendy tasty snack chips.

"TV host and chef Bobby Flay showed off some of the great new foods featured during New York City's Fancy Food Show."


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Bobby Flay, Fancy Food Show, New York City, food trends, chocolate

05 July 2009

Video: Independence Day Trivia

From Denny: This is well worth the watching! While I knew most of the dry facts - what I didn't know were some of the ancedotal stories that went along with those historical facts that spoke a lot to the personalities and conflicts of that time.


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Independence Day Fourth of July America Thomas Jefferson George Washington Declaration of Independence people and society holidays United States CBS videos American history

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Video: The Crown of Liberty

First Lady Nancy Reagan waves from the Statue ...Then First Lady Nancy Reagan reopens Statue of Liberty on 100th birthday Image via Wikipedia

From Denny: This is a really good video on the updates to and the history of visiting the Statue of Liberty AND you get an inside view from the top looking out over the harbor - best video I've seen on the recent renovation project. It's nice to see we have an administration who promotes freedom instead of fear by reopening the Statue of Liberty and other federal buildings like the White House to the viewing from the public!


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CBS Statue of Liberty freedom America United States travel renovation video Obama tourism New York Manhattan Society and culture

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09 May 2009

Video: Cordon Bleu Chocolate

From Denny: Check out this video from last October when CBS interviewed the creative chefs showcasing their chocolate art!

"Sandra Messier, from the famed French cooking school Cordon Bleu explains the history of this confectionery from its origin as a beverage for Marie Antoinette."



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03 May 2009

Recipe: Charles Chocolates Bittersweet Chocolate Truffles

Chocolate TrufflesImage via Wikipedia

From Denny: From CBS' Chow.com comes an easy chocolate truffle recipe. Give it a try when you want to impress someone and with little effort! So simple the children can help.

***

What to Buy: We love Guittard Chocolate Compnay’s 72% Cacao Bittersweet Chocolate; available in small wafers which are perfect for melting. You can find it in some groceries, and online.

Special Equipment: A melon baller, also known as a Parisienne scoop, is perfect for scooping truffle-size balls of ganache. You could also use a cookie scoop. Both are available at Cooking.com.

Ingredients:

1 cup organic heavy cream or whipping cream

1 pound bittersweet chocolate, finely chopped

1 whole vanilla bean

8 ounces unsweetened cocoa powder

Directions:

In a small saucepan, bring the cream to a gentle simmer over medium heat. Remove from heat and set aside. Place chopped chocolate into a heatproof bowl.

Split the vanilla bean lengthwise, and use the back of a paring knife to scrape the vanilla seeds into the cream. Let steep for 10 minutes, then return the cream to a gentle simmer over medium heat.
Pour the hot cream over the finely chopped chocolate and let sit for 5 minutes.

Whisk the chocolate and cream mixture together until very smooth. This is referred to as ganache, a mixture of chocolate and cream.
Pour ganache into a shallow 8-by-8-inch baking dish. Cover and refrigerate for at least 5 hours or overnight.

Using a small melon baller or a small teaspoon, scoop a small ball of ganache into your hand and roll between your palms until somewhat smooth and round. Place ganache balls on a baking sheet until they are all rolled. They should be approximately 1 inch in diameter.

Place cocoa powder in a shallow bowl or pan. Roll the truffles in cocoa powder to coat.

Truffles may be stored for up to two weeks at a cool room temperature (55 to 65 degrees) in an airtight container.

Note: Do not refrigerate or freeze the truffles; this damages the texture of the creamy ganache.

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13 April 2009

Video: Fat Tuesday Gumbo At Home

From Denny: Southern Living Magazine demos Louisiana sausage and chicken gumbo and crawfish etoufee. The key to a good gumbo is a good roux: equal parts oil and flour. Cook it until it is really dark like the color of milk chocolate, about 25 minutes over medium heat.

For the article: You Thought You Knew Mardi Gras Foods? where they list all the recipes in the video, go here.


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