Monthly Archives: August 2016

Spiced Zucchini Bread

Makes two 9-inch loaves

This bread is so yummy! Check it with a toothpick after 50 minutes and then keep checking it until the toothpick comes out clean. If you would like to add nuts in bread,  simply add 1 cup of toasted pecans or walnuts when you add the zucchini. This is another recipe that you may wish to double for a crowd.

Ingredients: 

2 cups all-purpose flour

3 teaspoons ground cinnamon

1 teaspoon kosher salt

1 teaspoon baking soda

1 teaspoon ground allspice

1 1⁄2 teaspoons baking powder

1 1⁄2 cups granulated sugar

1 cup packed light brown sugar

1 1⁄2 cups vegetable oil

3 large eggs

1 tablespoon vanilla extract

2 teaspoons lemon zest

2 1⁄2 cups coarsely grated zucchini (about 2 medium)

Frosting: Optional

4 ounces cream cheese, softened

2 tablespoons butter, softened

1/4 teaspoon vanilla extract

2 cups confectioners’ sugar, plus more if needed
Directions:

1. Preheat the oven to 325°F. Grease and flour two 9 × 5-inch metal loaf pans.

2. Combine the flour, cinnamon, salt, baking soda, allspice, and baking powder in a medium bowl to blend. Whisk the granulated sugar, brown sugar, oil, eggs, vanilla, and lemon zest in a large bowl to blend. Stir the flour mixture into the sugar mixture. Stir in the zucchini and walnuts, if desired. Pour the batter into the prepared pans.

3. Bake for 1 hour and 15 minutes, or until a wooden toothpick inserted into the center of the breads comes out clean. Remove from the oven and let stand for 10 minutes. Then turn the loaves out onto a wire rack and let them cool completely.

Frosting: Optional

In a large bowl, beat together the butter and cream cheese with an electric mixer until smooth and creamy. Beat in the vanilla extract. With the mixer on low speed, add the powdered sugar a cup at a time and beat until creamy, fluffy and thick enough to spread.

Once bread is cooked completly, slather the frosting evenly over the bread. Slice, eat and enjoy.

Martina McBride’s Southern Corn Chowder

Southern Corn Chowder 
Serves 10 to 12

8 slices thick-cut applewood-smoked bacon, cut into 1⁄2 inch pieces

1 medium yellow onion, diced

1 medium red bell pepper, chopped

2 celery stalks, chopped

2 fresh, small poblano chilies, seeded and cut into 1⁄4 inch dice

1⁄2 teaspoon kosher salt

1 1⁄2 teaspoons ground cumin

1⁄2 teaspoon freshly ground black pepper

1⁄8 teaspoon cayenne pepper

1 1⁄2 cups dry white wine or chicken stock

1 1⁄2 pounds Yukon Gold potatoes, peeled and cut into 1⁄2-inch cubes

6 cups low- sodium chicken stock

3 1⁄2 cups fresh or frozen corn kernels (about 12 ears if using fresh)

1 cup heavy cream

1⁄4 cup all-purpose flour

1⁄4 cup chopped fresh cilantro, plus more for garnish

Corn chowder is such a satisfying soup. Creamy and savory, it hits the spot. I like this version’s Southwestern take.
1. Cook the bacon 6 to 8 minutes in a large Dutch oven, over medium heat, stirring occasionally, until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Drain the fat, reserving 4 tablespoons.
2. Add the reserved bacon fat and onion to the Dutch oven and cook over medium heat for 4 minutes, or until tender. Add the bell pepper, celery, and chilies and cook until softened, about 5 minutes. Add the salt, cumin, black pepper, and cayenne pepper. Increase the heat to high and add the wine. Cook until most of the liquid has evaporated, 3 to 5 minutes.
3. Add the potatoes and chicken stock and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 25 minutes. Stir in the corn.
4. In a medium bowl, combine the cream and flour, stirring with a whisk to create a slurry. Add the slurry to the Dutch oven and cook over medium-low heat, stirring frequently, for 8 to 10 minutes or until slightly thickened. Stir in the cilantro. Garnish with cilantro and reserved bacon pieces, crumbled.

English-Style Fish and Chips

image

Serves:4 servings

Prep time:15 mins

Cook time:15 mins

Total time:30 mins

Ingredients

1 ½ pounds fresh cod (thick filets, also called Captain’s Cut, which are closer to the head), however the tail end can be used if that is the only fish available. Haddock is also an alternative to cod.
2 cups flour, divided (1-1/2 c. & 1/2 c.)
1 ½ teaspoons baking soda
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons malt vinegar
1 tablespoon honey
¼ cup beer (we like a lighter color beer such as Corona, but a dark ale is more traditional)
2 tablespoons sweet pickle juice (or pickled red onions)
1 ¼ to 1 ½ cups unsweetened lemon/lime seltzer (this is seltzer water flavored with lemon and lime, not diet lemon lime soda)
2 russet potatoes, skin on and sliced into thick fries or wedges
Canola oil for frying

Instructions

Cut the cod into strips about 8-10 inches long and about 2 inches around. We bought one large 1 ½ pound filet and cut eight equal pieces. (We cut the filet in half so we had two equal pieces and then cut four strips from each piece). Roll the cod strips in a half cup of flour in a medium bowl. Shake off excess and set aside.In a medium to large bowl, place the remaining 1 ½ cups of flour, baking soda, salt, pepper, vinegar, Add the honey, beer, and pickle juice. Beat with a whisk as you pour in the lemon lime seltzer until the batter is the consistency of a light pancake batter. Set aside.Roll the cut potatoes on paper towels until dry.Heat oven to 250 degrees.In a cast iron skillet, fill ¾ full with Canola oil. (Whatever is not used can be strained later and reused for another recipe). Heat the oil to 325 degrees using a candy thermometer to check the temperature of the oil. Cook the fries in two batches just until cooked but not browned, about four minutes per batch. Set aside on a plate, they will be crisped later.Bring the oil to 350 degrees.Dip the floured cod into the batter and with tongs, let drip slightly, then lay the battered fish into the hot oil gently. The fish will rise after a few seconds so don’t drop the whole piece in, just hold half in while the submerged half rises, then let the other half gently slip into the oil. Cook on one side and then flip using tongs or spider; about four to five minutes total. Cook in batches so the temperature of the oil does not drop too far. As each batch cooks, place on a sheet pan and hold in the oven.Once the last piece is cooked and the temperature of the oil is back up to 350 degree, drop in half the fries and cook until crisp. Place on the pan with fish and salt as they come out of the oil. Cook the second batch of fries and place with the rest on the pan.

Smoked Ham Cake

Smoked Ham Cake

Ingredients:

1 tablespoon (15 mL) baking powder
2 tablespoons (30 mL) Maison Orphée grapeseed oil
130 g grated cheese
4 eggs
100 g smoked ham
200 g (1 ½ cups) flour
1 tablespoon (15 mL) of lager beer
Sea salt and pepper to taste

Directions:

Combine the flour and baking powder in a bowl, then add the eggs. Pour in the beer and grapeseed oil, and then the grated cheese and smoked ham (finely chopped). Let stand for 30 minutes, put in a dish, and bake for 40 minutes at 180 ° C (350 ° F).

Source: 

http://www.maisonorphee.com/en/blog/cat/recipes/post/smoked-ham-cake/