Chicken Salad in a Puff Pastry

Puff Pastry

Preheat oven to 400 degrees. Have 4 eggs at room temperature (may warm them in warm water if necessary). Mix 1 C flour, 1/4 t salt, 1/8 t crushed red pepper. In a heavy, flat saucepan, heat 1 C water and 1/3 C butter until boiling. Add the flour in one addition, stirring quickly until it comes together. Remove from heat and let sit for four minutes. Add eggs one at a time, beating with a wooden spoon until incorporated. The dough will be sticky when fully incorporated. It is hard work but definitely worth it!

Immediately spoon the dough into a pie plate that has the bottom only sprayed with vegetable spray. Spread the dough up the sides of the pan and put it into the hot oven. Bake for 10 minutes, then lower the heat to 350 degrees. Bake for 25-35 minutes or until fully browned. Let cool. It will keep overnight if covered tightly with foil.

Chicken Salad

Combine 1/2 C light mayo, 1/2 C light sour cream, 1 t lemon juice. Set aside. Combine 3 C chopped, cooked chicken. (Note: Rotisserie chicken works well.) Add in 2 T green onion, with tops, chopped, 1 C seedless grapes, halved, 1/2 C chopped celery, and 3/4 C coarsely shredded Monterey Jack cheese. Once combined, add in the sour cream mixture. Chill. When ready to serve, spoon the chicken salad into the puff pastry shell.

Serves 6-8

Vietnamese Noodle soup

For a wonderful light supper, try this recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/vietnamese-noodle-soup-recipe/index.html

It was filling and tasty. Be sure to keep the meat on the rare side.

Note: Jarred, chopped jalapenos work just fine. I made the soup with chicken stock instead and only 2 C water. Still makes lots and lots! Cooking the noodles: (the directions on my package were in Chinese!) Bring a large pot of salted water to a boil, add the noodles and cook for two minutes. Drain, rinse well with cold water and drain again. For serving the next day, mix the noodles in with the broth, then layer the other ingredients on top.

Christmas Dinner - with my honey this year!

For Christmas dinner, we had a very special and unusual dinner. From the Blue Star Restaurant, here in the Springs, I had ordered a turducken. It is a specialty Cajun dish with de-boned turkey stuffed with boneless chicken, encasing a duck breast filet. It is stuffed with sage bread and Andouille stuffing, seasoned on the outside with Cajun spices. Yum!

While it was roasting, I steamed some green beans in the microwave and then sauteed them with garlic and ginger. We also had some boiled, sliced potatoes that were then drained and coated with some carmel (1/2 C sugar - cooked for 6-8 minutes, then salted & 1/2 C cream added): voila! Carmelized Potatoes. The addition of Murray River Flake Salt at the end, allowed the salt to stand on the carmel on the tops of the potatoes.

I have just finished reading Diane Mott Davidson's Sweet Revenge and so at the moment I have her Chicken Divine resting after coming out of the oven. (It's marinated overnite in a mixture of buttermilk, sugar & salt to tenderize it.) It smells . . . divine and is a lovely toasty brown.

Pecan Crescent Cookies

2 C whole pecans (or walnuts), chopped fine

2 C flour

3/4 t salt

1/2 # unsalted butter, softened (2 sticks)

1/3 C superfine sugar

1 1/2 t vanilla

1 1/2 C powdered sugar

1. Preheat oven to 325 degrees. Mix 1C shopped nuts, flour, and salt in medium bowl; set aside. In food processor, continue chopping remaining 1 C nuts until it resembles cornmeal - 10-15 seconds. Add to flour mixture.

2. Cream butter and sugar until light and creamy, about 1 1/2 minutes at medium speed; beat in vanilla. Scrape sides of bowl then add flour mixture. Beat at low speed until dough just comes together. Scrape down sides of bowl & continue mixing 6-9 seconds more.

3. Using 1 T of dough, roll dough into 1 1/4" balls. Roll each ball into rope that measures 3 1/2" long. Shape each rope into a crescent shape, placing on an ungreased baking sheet, spacing 1 1/2" apart.

4. Bake, reversing position of cookie sheets (from front top rack to back bottom rack) halfway through baking, until tops are pale golden and bottoms are just beginning to brown, 17-19 minutes. Cool cookies on sheets about 2 minutes before transferring them to a cooling rack.

5. Cool cookies to room temperature, about 20 minutes. Roll cookies in powdered sugar to coat them. Will store up to 5 days in covered container (unless you eat them all immediately). You may re-roll in powdered sugar before serving. makes about 4 dozen cookies.

from: The Best Recipe (Cooks Illustrated magazine), 1999, p.427.

Thanksgiving tradition: Scalloped Eggplant with Shrimp

With a nod to my cooking friend, Craig, in Atlanta, here is one of my faves for Thanksgiving - or anytime you have a hankering for a shrimp dish that's a little different. When it comes out of the oven, it smells heavenly . . . the melted cheese on top looks so yummy, but do let it cool a bit or you'll burn your tongue!

Ingredients:

1 medium eggplant, peeled & cubed

2 t brown sugar

1 T olive oil

1 medium onion, chopped

1/2 green pepper, chopped

1 garlic clove, minced

2 T olive oil

1 can healthy choice cream of mushroom soup

1 C sliced mushrooms

1/2 # raw shrimp

5 oz white cheddar cheese, grated, divided

2 t Worcestershire sauce

1/2 t cayenne pepper

1/4 t black pepper

1/2 C saltine cracker crumbs

paprika (mild)

1. Cook eggplant in covered pan with sugar in olive oil until tender.

2. In another pan, saute onion, green pepper and garlic with olive oil. (Shortcut: put all in microwave safe bowl & cook on high for one minute). Add to eggplant.

3. Turn off heat and add soup and mushrooms. Add shrimp, half of cheese and the seasonings.

4. Put into a 2-quart casserole. Cover with cracker crumbs and the remaining cheese. Dust with paprika and cook for 50-60 minutes at 325 degrees or until almost dry. Yield: 8 servings. 2003

Creamy Fennel Soup with Herb Salad

Brrrrr it's cold out . . . thus the need for soup today. I love cold weather, it so energizes me. That's probably why I spent so much time in the kitchen today!

I made Joanne Weir's soup - with a few modifications (of course). Find the recipe at: www.foodnetwork.com/recipes/saras-secrets/creamy-fennel-soup-with-herb-salad-recipe/index.html

However, after pureeing the soup, I just put it through my extra-large food mill. This took out the fibrous bits. After seasoning it with three kinds of salt (Shallot Salt, Rad Alae Hawaiian Kai Sea Salt & Smoked Sea Salt - all from Savory Spice Shop) I added 2 t of dark brown sugar and 2 t of white balsamic vinegar - to balance the taste. The soup is quite thin after taking out the solids, so in a pinch I might add a bit of instant mashed potatoes to thicken it. I was too hungry to wait! The grilled bread & herb salad make the taste wonderful. Bon Appetit

Raspberry Butter

Ok, so the lemon poppyseed muffins I made were just okay. But the raspberry butter paired with them totally made the flavor pop. Think of making some butter balls & freezing them for the holiday feasts ahead.

Recipe:

1 (6 oz) container fresh raspberries (or 6 oz frozen, thawed)

1 t fresh lemon juice

3 T powdered sugar

1 1/2 C (3 sticks) unsalted butter, at room temperature

2 T honey

pinch of salt

Place raspberries in a food processor & pulse until completely pureed. Place in a food mill & process until all juice & puree is removed into a bowl (or pan). Pour the strained puree into a medium saucepan, adding the lemon juice & powdered sugar. Bring to a boil, and cook for 2-3 minutes until thickened. Remove from the heat & cool completely.

Cream together the butter, honey, salt & cooled puree until smooth & well blended. Roll the butter into logs or scoop with smallest scoop onto a plate. If in a hurry, put in the freezer for about 15 minutes. Otherwise, refrigerate until well-chilled and firm. Slice rolls into pats as needed.

Yield 1 1/2 C butter. Note: Recipe may be halved.

source: http://www.foodnetwork.com/recipes/emeril-lagasse/lemon-poppy-seed-muffins-with-raspberry-butter-recipe/index.html