Saturday, June 10, 2017

Louise Carey's Strawberry Pie

Louise Carey (on the left) was one of the kindest women I had met. This is her recipe for strawberry pie. It makes 2 crusts and 2 pie fillings. You need to make the pie filling in 2 separate batches.  Next to Louise was Grace, our neighbor for many years.  She was one of our neighborhood moms and played with us often. It takes a village, right? Enjoy the recipe.

LOUISE CAREY'S
STRAWBERRY PIE
Louise Carey
Crust:
1 1/2 c. flour
4 T. ice water, 1 T. at a time, may not need all 4 T.
1/2 c. plus 2 tsp. Crisco
pinch salt

Pie Filling:
2 c. water, divided 1 cup each pie
1 1/2 c. sugar, divided 3/4 cup each pie
2 T. cornstarch, divided 1 T each pie
2 qt. sliced fresh strawberries (smaller berries are sweeter) 1 quart each pie
red food coloring

Heat oven to 425 degrees. The crust makes 2 crusts, but the filling needs to be doubled, made in 2 separate batches. You could try to double, but I don't think it cooks as well. The crust: In a bowl, mix flour, Crisco, salt, strawberries, and ice water (1 T. at a time, you may not need all) with a pastry blender. From into 2 balls. Roll very thinly and place into a pie pan. bake until edges are browning around 6 minutes. (  I find it takes longer than 6 minutes for my oven) Watch closely so it doesn't burn. You want a paper-thin flaky light tan crust. Set aside to cool. The filling for one pie: In a medium saucepan place 1 cup. of water, 3/4 c. sugar, a pinch of salt and 2 T. cornstarch. Stir over medium heat. Let it boil until it thickens. Remove from heat Add a few drops of red food coloring and stir. Add in 1-quart strawberries, stir and pour into 1 baked pie shell. Now repeat the filling and give that pie to the neighbor.

Note: This recipe is why the strawberry was created by God. Makes a great pie. This is a great lady, a Proverbs 31 woman all the way.

Tuesday, May 2, 2017

Jill's Chicken Spaghetti Casserole



This is an easy & quick recipe that our family loves. Jill is a nurse that I went to Haiti with and she serves in our church. The picture below was in the mountains of Haiti, where the village made us lunch. The juice was perfectly fine, the container was creative. It reminds me of how much we waste! Thank you Jill for sharing this recipe and being our friend!

Jill's Chicken Spaghetti Casserole

2 cups cooked & diced chicken breast (we have also used breaded Parmesan chicken)
2 cups cheddar cheese (divided)
1 1/2 cups spaghetti, broken into pieces
1/4 cup pimentos (drained, small jar)
1/4 cup green peppers
1/2 medium onion
1 can of Cream of Mushroom soup (or Cream of Chicken has been substituted)
1 cup chicken broth
1/2 tsp. salt
1/4 tsp pepper

Oven on at 350 degrees & grease or spray a casserole dish.

Mix chicken, spaghetti,pimentos,peppers,onion, soup,broth, salt, pepper and HALF of the cheese. Pour mixture into a greased casserole dish. Top with remaining cheese. Cover and bake at 350 degrees for 45 minutes to 1 hour & uncover for the last 15 minutes of bake time.
Eat.

KEY LIME MOUSSE TARTS IN PHYLLO (Page 62)

KEY LIME MOUSSE TARTS IN
PHYLLO

by Rita Heikenfeld
Key Lime Curd:
1 c. sugar
2/3 c. bottled Key Lime Juice (Nelly and Joes) near juices/lemon juce section
5 large eggs, room temperature
1/2 c. unsalted butter, melted and kept warm

Phyllo Cups:
1 pack phyllo sheets,thawed in refrigerator overnight* Don't try to quick thaw room temp. It will form a big lump.
Butter flavored cooking spray
1/2 c. finely minced nuts (pecans)
1/2 cup sugar

1 3/4 c. whipped cream

Key Lime Curd/ Mousse: Combine sugar, juice,and eggs in blender. Whirl until mixed. On low speed, add butter in a thin stream. Transfer to saucepan and cook over low heat, stirring occasionally, until mixture is thick enough to mound slightly, about 8minutes. Cool. Store in refrigerator, covered, up to 2 weeks.
 After curd is cooked pour into a measuring cup. To make mousse, use anywhere from half to an equal amount of whipped cream. Fold into the COMPLETELY CHILLED lime curd. This can be done an hour or two before serving.


 Phyllo Cups: You can make phyllo cups 2-3 days ahead of time.Thaw phyllo overnight in refrigerator. Preheat oven to 350 degrees.

Assemble everything before the phyllo (or in this package fillo) is opened. Spray the tin pan with the butter spray.

                               Not puff pastry sheets!!  Twice I have forgotten and grabbed them!


Bring to room temp. Unroll on a smooth dry surface. Keep covered with plastic and then a damp towel. Air dries it out.

 Keep covered it will dry in a few minutes. Don't be surprised the 1st few sheets are dry and not usable.

 Spray 1 layer with butter spray or melted butter and sprinkle with sugar, then repeat and sprinkle with nuts, repeat with sugar, then nuts and end with sugar (for a total of 5 layers.)
 Cut phyllo 1inch larger than your tart pan in squares .

Spray tins. Bake 350 degrees for 10 minutes, or until golden brown. Allow them to cool.

Once cooled, fill tarts with mousse just before serving. Don't do in advance for 2 reasons: the bottoms aren't flat and will roll and they can get a tad soggy if not eaten right away.
 Makes 30 servings of  tiny muffin cups. Going with a standard muffin is just too much! Yes, we tried it.

Note: If you have empty tins, place water in them to keep them from burning. You can freeze the curd in a ball mason jar for 2 months.(I'd cover the tops with saran wrap, so that it touches the curd).

To make homemade whip cream: Take a 1/2 pint whipping cream and whip until fluffy.
Slowly add powdered sugar to desired sweetness. I like a splash of vanilla, but it will darken the cream.

Sunday, April 16, 2017

Cauliflower & Goat Cheese Gratin

Cauliflower &Goat Cheese Gratin

2 Tablespoons unsalted butter, plus more for the baking dish
3 cups whole milk
2 Tablespoons all-purpose flour
6 ounces Monterey Jack, grated
6 ounces goat cheese, cut into small pieces-divided
1/2 cup freshly grated Parmigiano-Reggiano cheese-divided
Kosher salt and pepper
1 Medium head of cauliflower, cut into florets, each florets 2-3 pieces
Chopped flat leaf parsley for garnish

Preheat oven to 350 degrees For, and butter a 10 inch baking dish.

Pour the milk into a small saucepan and bring to simmer over mefium-low
heat.

Melt the butter over medium heat in a heavy saucepan. Whisk in the flour and cook for 1-2 minutes, whisking often to prevent burning. Slowly whisk in the milk and raise heat to medium high, and cook, whisking almost constantly, until the mixture comes to a low boil and thickens, 4-6 minutes. Remove from the heat and whisk in the Monterey cheese, HALF of the goat cheese and HALF of the Parmesan cheese. Season with salt and pepper.

Transfer the sauce to a large bowl, add the cauliflower and stir well to combine. Scrape the mixture into the prepared baking dish, top with remaining goat and Parmesan cheese. Place the baking dish on a rimmed baking sheet and bake until the cauliflower is tender and the top is bubbly and browned, about 50-60 minutes. Remove from the oven and let it rest for 10 minutes. Garnish with chopped parsley. Serves 6.

Monday, February 20, 2017

Cincinnati Chili

 http://www.cincyweekend.com/firehouse-chili/?utm_content=bufferf6271&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

Sunday, January 1, 2017

Pork Tenderloin with Caramelized Pears and Pear Brandy Cream Sauce



Pork tenderloin with Caramelized Pears and Pear Brandy Cream Sauce

Pork:
2 Pork tenderloins (about 2 ½ pounds total wt.)
2 Tbsp. Herbes De Provence
1 tsp. kosher salt (go easy on the salt)
½ tsp. black pepper
1 Tbs. vegetable oil

Pears:
2-3 firm but ripe Anjou pears, peeled, halved, cored and cut into 1/3 inch thick wedges
2 Tbsp. unsalted butter
1-2 tsp. sugar

Pear brandy Cream Sauce:
2 Tbsp. unsalted butter
½ cup chopped shallots
1 tsp. dried thyme
¼ cup pear brandy (or reg. brandy or white wine)
1 cup heavy cream
1/3 cup pear nectar (or low sodium chicken broth)

Pork prep:
Preheat oven to 400 degrees. Sprinkle the pork with herbes de provence, salt, and pepper. Heat the vegetable oil in a large ovenproof skillet over high heat and brown the pork on all sides. Transfer the skillet to the oven and roast the pork 18-22 minutes or until the thermometer reads 145 degrees. Remove the pork from the skillet and keep warm. Tent with foil. Warning the handle is hot! (I have burned my hand, more than once!)

Meanwhile, while the pork is roasting, cook the pears. Melt 2 Tbsp. butter in a large nonstick skillet over medium high heat. Add the pears and sugar and saute until the pears are tender and golden, about 8 minutes. Set aside and keep warm.
When the pork is done, transfer to a platter and lightly tent with foil to keep warm.
In the same pork pan, melt butter. Add shallots and saute until tender; stir in thyme. Remove from the heat and add the pear brandy. Return the pan to the heat and bring to a boil reducing the brandy down to a glaze, scraping up any browned bits. Add the cream and pear nectar: boil until thick, about 5 minutes. Season with salt and pepper.
To serve: Reheat pears if needed. Slice the pork into medallions. Spoon the pears into the center of platter. Arrange pork around pears & pour sauce over the pork. Serve with mashed potatoes.
Serves 8