The Renaissance Kitchen

Back in August of last year, my local farmer’s market was running a peach pie contest.  The entry was free and I figured I had nothing to lose to sign up.  So, I did.  I have always been of the belief that if you are not very good at something, you need to be really creative to get it noticed.  My daughter and I did this a long time ago, before she honed in on her artistic talents.  There was an art contest of some sort at her school.  She was in second or third grade and her drawing and painting skills weren’t developed yet.  (They are now!)  I advised her to do something creative like make a collage.  We researched how to make paper and decided to make a homemade paper collage.  Well, she won third place.  Now, there is the support for my theory.

As I was thinking about my peach pie, I knew that I had always used a store bought frozen crust and I should really make my own.  That idea was daunting.  All the recipes I found looked very easy if you used a food processor.  I had a barely-used mini-food processor.  A pie crust wouldn’t fit in it.  So, my first step was to buy a larger processor.  I used a Cream Cheese Crust recipe taken from the Joy of Cooking.  I wanted something out of the ordinary so that it wouldn’t compare side by side with the “real good pie baker’s crust”.  It’s good and I have included the recipe below but please use any crust that you like.  I don’t think this particular crust adds much.  It is very buttery.  Then, I had to think about what flavors would work best with peaches.  Ginger! One of my favorite spices and I thought pecans would be a nice addition.  That’s how I came up with the ginger streusel.  Unfortunately, it was this combination that I think took me out of the running for the contest.  I think the judges associated ginger and pecans with autumnal foods and they were really looking for summer tastes.  This is what I tell myself anyway….

I got really excited about entering in this competition.  I had never done anything like this before.  I texted my daughter with the news.  She asked, “When was the last time you baked a peach pie?”  I answered – Never.  That’s what I thought, she replied.  You don’t bake pies. I had to laugh.  She was right but I had so much fun doing it.  I hope you enjoy trying it out.  You could use frozen peaches until the summer comes.  Don’t bother peeling them unless they are fresh.  Everyone who has tried the pie, likes it.  I sure hope you do, too.

Ingredients

Crust:

1 cup plus 2 Tbl. Unbleached Flour

2 Tbl. Powdered Sugar

1/4 tsp. Salt

6 Tbl. cold Unsalted Butter

3 oz. cold Cream Cheese

2-3 Tbl. cold Heavy Cream

Combine dry ingredients in a food processor for 10 seconds.  Cut the Butter and Cream Cheese into 1/2 in. chunks, scatter over the dry ingredients.  Pulse in 1 – 2 second bursts until the size of peas.  With the machine turned off, drizzle 2 Tbl. Cream evenly over the top.  Pulse until the dough begins to clump.  Press together and form a flat disk, wrap tightly in plastic and refrigerate for at least 1 hour.

Pie:

2 lbs. Peaches, peeled, pitted and slices 1/4 in. thick

1/2 – 3/4 cup Sugar

3 Tbl. Cornstarch

2 Tbl. fresh Lemon Juice

1/8 tsp. Salt

Roll dough into a 13 in. round and fit into a 9 in. pie plate.  Refrigerate.

Preheat oven to 425 degrees.

Measure 3 cups of Peaches and combine with Sugar, Cornstarch, Lemon Juice and Salt.  Let stand for 15 min., stirring occasionally.

Pour into the crust.  Place the pie on a baking sheet and bake for 30 min.   Make Streusel topping.

Streusel:

2/3 cups Ginger Snap Crumbs (I used Anna’s)

1/3 cup Brown Sugar

2/3 chopped Pecans

1-2 Tbl. finely chopped Candied Ginger

5 Tbl. Butter

Melt Butter on low.  Turnoff the heat and add Candied Ginger.  Let Ginger and Butter sit for 2 minutes.

Meanwhile, put Ginger Snaps in ziploc bag and with a rolling pin make fine crumbs.  You can use a food processor for this step.

Pour crumbs into a small bowl.  Add Brown Sugar, Pecans and Butter mixture.  Combine well.

Lower the oven to 350 degrees and sprinkle the streusel on top.  Bake another 25 min.

I always listen to Juanes Mi Sangre CD when I’m preparing this pie.  I especially like his “Amame”song which I will listen to over and over again.

I’ve been eating this simple Scramble for breakfast lately.  I know what you are thinking…Everybody knows how to scramble eggs!  Well, you are right.  I was having a conversation with someone the other day.  I can’t remember who or where it was. It may have been at an Olive Oil Tasting event, no matter.  I was saying how I only have olive oil and butter at home.  That’s all I use to cook.  Then, this person started asking me about different foods and what I used to cook them, Like sauteing vegetables? or frying? or baking?  I kept answering olive oil.  Then, she asked about eggs and I told her, oh, butter, of course, with a smile.  So, you don’t just use olive oil on everything was her response.  Well, no, I always use butter for scrambled or fried eggs and omelettes.  Then, I watched an episode of The American Test Kitchen.  Do you ever watch that show?  I find it so interesting.  I got hooked on it after I heard J. Kenji López-Alt on NPR.  He was so interesting.  He talked about his days at The American Test Kitchen.  He wrote a book with all his findings.  It’s called The Food Lab and it’s an enormous tome.

I usually tape The American Kitchen and watch it at night when there is nothing on TV.  I watched an episode that showed a recipe called Eggs Piperade.  It’s a simple dish of scrambled eggs with sauteed onions and peppers. The interesting thing was that the cook chose to use olive oil in the eggs and the pan.  She claimed that the EVOO made the eggs fluffier.  I sometimes add some milk to my eggs as I beat them but not always.  She also said that overbeating the eggs makes them tough.  This is totally against my beliefs.  So, I tried adding olive oil and I have to say that i think they are fluffier than usual and very tasty.  My scrambled eggs were always tough because I don’t like runny eggs and so I overcooked them to prevent that from happening.  Now, they are still light and well cooked.  Try it next time, you’ll be surprised at how good they are.

Ingredients

2 Eggs

2 – 3 tsp. Olive Oil

handful of fresh Spinach

1 oz. Cheese or to taste

Salt and Pepper to taste

Rinse and chop the Spinach.  Cube or shred the cheese.   Beat the Eggs with 1 tsp. Olive Oil.

Heat 1 – 2 tsp. of Olive Oil in a skillet on medium-high.  Once you see the oil spreading on the pan, add Spinach and cook until wilted.

Add Eggs and Cheese.  Cook stirring for 30 seconds.  Lower heat to medium-low and continue to scramble the eggs.

Salt and Pepper to taste.  That’s it!

I saw a picture of these pizza rolls on Pinterest or it might have been Facebook, which is showing a lot of recipes lately.  It reminded me of the cinnamon rolls that I make ahead.  I remember I saw these pictures around Super Bowl Sunday.  Super Bowl Sunday, in this house, was almost a holiday.  My husband would take the kids out to do the grocery shopping and they could get whatever they wanted to snack on.  We would often have some people over,  planned or dropping by, it didn’t matter.  My husband liked to make his Bar-B-Que pork ribs and I would make stromboli or whatever caught my eye or tastes buds at the time.  He loved pizza and may have even order some pizza that day, too.  It was always festive, even if I really didn’t care that much for the game.  Well, this year, I didn’t figure out my recipe by Super Bowl Sunday and it didn’t matter because the house was pretty quiet.  Still, the idea of making food ahead of a gathering is exciting to me.  I don’t like being stuck in the kitchen while guests are mingling about.

If refrigerating cinnamon rolls the day before baking works so well, why not try it with pizza dough?  So, I did.  They turned out great.  The first batch didn’t have enough toppings inside.  I made sure to put more the second time around but the dough worked out great each time.

I made everything from scratch.  You don’ t have to but I recommend that you make the dough from scratch.  It’s especially easy if you have a Kitchen Aid mixer or another heavy duty mixer with a kneading paddle.  Years ago, I would always knead the dough by hand figuring that it would make it the best.  It’s a time honored method plus I enjoyed the workout.  I tried the dough hook on my mixer and found that the dough was actually better.  So, I threw out the traditional method and am very happy with the mixer method.  The pizza sauce can just be any marinara you have on hand.  Hope you try them next time you have a gathering.  Food always tastes bette when shared with friends.

Ingredients

Dough

1 pkg. Active Dry Yeast

1 1/3 cups Warm Water (105 to 115 degrees)

3 1/2 to 3 3/4 cups Unbleached Flour

2 Tbls. Olive Oil

1 Tbl. Salt

Pizza Sauce

2 cans (8 oz.) unsalted Tomato Sauce

1 – 2 cloves Garlic, smashed with the blade of a knife

2 tsp. Olive Oil

1 Tbl. Chopped Fresh Oregano (I use Greek Oregano.  Italian Oregano upsets my         stomach.)

– or-

1 tsp. Dried Oregano

Toppings

1 pkg. (16 oz.) Mozzarella

Pepperoni, Arugula, Mushroom, Olives or whatever you like.

Dough

Combine Water (take care of temperature) and Yeast in a large mixing bowl or the bowl of the mixer. Let stand about 5 minutes or until dissolved.

Add Flour, Olive Oil and Salt to Yeast and mix on low speed for a minute or until blended.

Change the mixer’s paddle to the kneading paddle and knead for 10 minutes on low to medium speed until dough is smooth and elastic.

Lightly oil a large bowl.  Put the dough in the bowl and roll it around to coat.  Then cover with plastic wrap and put in a warm place.  In the winter when my house is cool, I put the bowl in the oven with the light on. Let it rise 1 to 1 1/2 hours.  Meanwhile, start the pizza sauce.

Pizza Sauce

In a medium sauce pan, heat the Olive Oil on medium high.  Add the Garlic Clove and slightly brown on both sizes.

Remove the Garlic and add Tomato Sauce and Oregano.  Careful, the Tomato Sauce will splatter.  Reduce heat and simmer for 1/2 hour or so and set aside.

Once the dough has doubled, take off the plastic wrap and punch it.

Spread the dough with a roller and/or by hand into a large rectangle.

Spread Pizza Sauce, Mozzarella and whatever toppings you would like.

These are the pictures from my first attempt.  I’ve figured out that more Sauce, Mozzarella in slices, and overlapping layers of pepperoni makes for a better pizza roll.

Roll the dough, starting from the long end.  Then slice into 12 – 16 slices, depending on how think you want your rolls.

 Place them in slightly oiled 9 x 13 pans.  Cover with plastic wrap and place in the refrigerator until 1 hour before serving.  If you are not making ahead, let rise now and follow the baking instructions.

One hour and 15 minutes before serving, take the pizza rolls out of the refrigerator.  Pull off the plastic wrap.  Place on a rack in the oven.  Place on the rack below the rolls, a pan filled 2/3 with boiling water. Leave for 30 minutes.  Empty the oven and set it to 350 degrees.  Brush the rolls with olive oil and bake for 30 minutes.  Then set the oven to 425 degrees and bake until edges are crisp – 10 minutes or so.  Serve. Makes 12-16 rolls.

I keep adding more Mexican dishes to my everyday recipe collection.  Most people are surprised to hear that I don’t cook Mexican food.  I didn’t grow up with it.  Argentina is thousands of miles away from Mexico.  The U.S. is right next door.  I bet you never thought of it like that before.  Every Hispanic country has their own foods and ways to prepare them.  Argentina does not have much in the way of Mexican foods or restaurants.  When I taught high school, my students were always amazed hearing that I ate my first taco at 19 years old.  I think I got it from a Taco Bell.  I found that burritos were more of my taste and I would indulge in them often but only from Taco Bell.  I didn’t know how to eat a tamale.  I wasn’t sure what to do with the corn husk.  It wasn’t until my neighbor, from across the street, who brought me a dozen for Christmas one year, that I got the courage to ask how to cook and eat them.  They are not my favorite but I do enjoy going to a Mexican restaurant now that I have experimented a little more and find the food delicious.  Nothing spicy for me, though.

So, back to this recipe.  I find that Mexican food is so flexible and many ingredients interchangeable, making it ideal for those people who are watching their calories and their macro-nutrients.  This tamale pie is easy and you can add or take off anything to make it work for your palate or caloric intake.  We eat this one pretty often.  One of these days, I’m going to make the cream-style corn and the green salsa from scratch.  For now, I’m going the fast and easy route.  Hope you like it.

Ingredients

1/2 cup Cornmeal

1 – 14 3/4 oz. can of Cream-Style Corn

1 lb. Cooked Chicken, shredded (See note below.)

1 – 16 oz. jar mild or medium Green Salsa

1/3 cup Black Olives, sliced or chopped

1/3 cup low-fat Mexican-blend shredded Cheese

1 Tomato, sliced (optional)

Cilantro, Green Onions, Chili Powder, Avocado slices, Sour Cream or Yogurt to your liking

NOTE: The cooked chicken needed is about 3 cups of shredded meat.  You can use a rotisserie chicken from the store.  I often will make boneless, skinless chicken breasts the night before.  I put a few extra on and save 3 for this recipe. The other thing you might try is making Chicken Broth and using some of the meat here.

In a large saucepan, bring 1 1/2 cups Water to a boil.  Add the Cornmeal slowly, whisking continually.  Once it’s all incorporated, reduce heat to medium and continue to whisk for 3 minutes.

Add the can of Corn and return to boil.  Then, reduce heat to medium-low, stirring so it doesn’t scorch for 10 minutes.  Meanwhile, set the oven to 400 degrees.

In an 8 x 8 or 2 quart baking dish, mix the Chicken, Salsa and Olives.

Spoon the Cornmeal over the Chicken.

Bake uncovered for 10 minutes.

Sprinkle the Cheese over the Cornmeal and continue cooking 10 -15 more minutes until it’s bubbling hot.

Pull it out of the oven and add any topping you would like.

Serves 4 at 407 Calories, 33.3 grams Carbs, 12.1 grams Fat, 38 grams Protein a serving. (Without adding optional garnishes and tomatoes.)

Buen Provecho!

This recipe comes directly from BettyCrocker.com.  The recipe is called Monogrammed Cream-Filled Cupcakes on their website.  I changed it to look like the traditional Hostess Cupcakes.  Growing up, I didn’t have a lot of cakes or cupcakes at my home.  Mom was into pastries, buttery goodness.  When I grew old enough to cross the street to the local supermarket, I remember buying Hostess Cupcakes.  I continued purchasing them through my teenage years.  A few years back, I thought to try them again, for old time’s sake.  Well, let me tell you, either my mind has enhanced my memory or they have become tasteless.  So, I was pretty excited to come across this recipe.  It is in no way, shape or form healthy.  It’s not from scratch but it brings back so many memories and it tastes so much better than the commercially made ones.

I made these often when I taught high school.  Teenagers love them.  It’s just so cool to have the cream filling in the cupcake.  It’s a little time consuming but still quick and easy. I have promised myself that one day I will create a recipe from scratch but for now, they do the trick.  I hope they bring you good old or new memories.

Ingredients

Cupcakes

1 box Betty Crocker SuperMoist Devil’s Food Cake Mix (I have substituted for any chocolate cake mix.)

1/4 cup Vegetable Oil

3 Eggs

Water

Filling

1 cup Betty Crocker Whipped Vanilla Frosting

1/2 cup Marshmallow Creme

Frosting

1 cup Betty Crocker Whipped Chocolate Frosting (Any chocolate frosting will also work.)

1/2 cup Semisweet Chocolate Chips

2 tsp. Corn Syrup

3 Tbl. Betty Crocker Whipped Vanilla Frosting

Preheat the oven to 350 degrees.  Place cupcake liners in 24 regular-size muffin cups.  Make and bake the cake mix as directed on the box.  Cool in pan 10 minutes.  Remove from pan to cooling rack.  Cool completely, about 30 minutes.

With the handle of a wooden spoon, make deep indentation in center of each cupcake.  Be careful to not go through the bottom.  You can wiggle it inside to create a bit of a crater.

In a small bowl, mix Vanilla Frosting and the Marshmallow Creme.  Spoon into a small Ziploc plastic bag.  Cut 3/8 inch tip off on corner of bag.  Insert tip of bag into each cupcake and squeeze to fill.

In small microwavable bowl, microwave Chocolate Frosting, Chocolate Chips and Corn Syrups uncovered on High for 30 seconds.

Stir.  Microwave 15 to 30 seconds longer, stir until smooth.

Dip top of each cupcake into frosting.  Let frosting set.

Spoon 3 Tbl. Vanilla Frosting into a small Ziploc plastic bag.  Cut tiny tip off 1 corner of bag.  Pipe decoration on each cupcake.

Share with your loved ones.  Happy Valentine’s Day!