Basic Cream Pie

You can use this recipe for any type of cream pie.  I use it for chocolate, coconut or add bananas.

Cream Pie

1 baked pie shell
3/4 cup sugar

3 T cornstarch

3 eggs, separated
dash of salt
2 cups milk (I sometimes use 1 milk and 1 half and half)
2 T butter
1 t. vanilla

Combine sugar, cornstarch and salt (and cocoa if this is a chocolate pie) in medium saucepan and gradually stir in milk.  Cook over medium heat until it begins to thicken and bubble.  Cook and stir for 2 minutes.  Remove from heat and stir a small amount of the the milk mixture into the beaten egg yolks.  Then return to saucepan and cook an additional 2 minutes, stirring constantly. Remove from heat and add butter and vanilla.  Pour cooled mixture into prebaked pie shell and top with meringue and bake.
For chocolate, increase sugar to 1 cup and add 1-2 T (I use 1 1/2) depending on taste. For coconut, add 1 cup of coconut to cooked custard.
To make meringue, beat egg whites with 1/4 cup sugar until peaks form.  Top pie with meringue and bake at 400 degrees for 6-8 minutes.

Buttermilk Pound Cake

I have found that weighing instead of measuring cups gives a lighter less dense cake. For this reason I do recommend it, but not everyone has kitchen scales; therefore cups must do.

Grease and flour tube pan with 1 T butter and 2 T flour Preheat oven 375 with rack in the middle

12 ounces (1 1/2 sticks) butter, cubed and softened
16 ounces (2 cups) sugar
4 large eggs, room temperature
2 t. vanilla
16 ounces (2 cups) cake flour
1/2 t. salt
1/4 t. baking soda
1 cup buttermilk

Beat softened butter and sugar for 6 minutes on medium speed using a standard mixer, stopping nce to scrape down sides.  with mixer on low, add one egg at a time, maing sure egg is fully incorporated before adding another.  This should take about 2 minutes.  Add vanilla.
With mixer on lowest speed, add flour in three increments alternately with buttermilk.   After final addition, beat for 30 seconds on medium speed.
Pour into greased and floured tube pan and bake for 1 hour minutes or until toothpick comes out clean. This can be baked in two loaf pans; if so bake 40 minutes.The crust will be golden brown and spring back when lightly pressed, but the crack in the center will appear moist.
Cool on rack in pan for 10 minutes; remove from pan and cool completely.

Chocolate Mousse

Great rich chocolate dessert.

5 eggs, separated
2 T Espresso
2 T sugar
8 ounces dark chocolate, melted

3/4 cup heavy cream, cold

4 egg whites
1/4 cup sugar

1. Beat the yolks with the espresso and vanilla sugar until a mousse-like foam is achieved, 10 to 15 minutes. Stir in the melted chocolate. Set aside
2. Pour heavy cream into a chilled mixing bowl.  Whip in an electric mixer fitted with the whip attachment to soft peaks.  Set aside
3. In a clean bowl, beat egg whites to a thick foam using electric mixer and add the sugar graduallly while still beating.  Continue to whip after all the sugar is added until you have a soft, glossy meringue, about 5 minutes.
4. Fold the meringue into the chocolate mixture in two or three additions, just until it is evenly blended. The meringue will deflate a little as you work, but adding it in parts helps keep it as light as possible.  Fold in the 3/4 cup of the whipped cream.
5. Immediately spoon or pipe the mousse mixture into stemmed glasses, such as wine glasses, custard cups or souffle dishes.
6. Chill the mousse for 3 hours before serving.
7. Spoon or pipe a dollop of whipped cream on top of each mousse and top with a raspberry.

 

Walnut Green Beans

Another CIA recipe and so simple and quick, yet delicious.  My first experience with walnut oil and it is very good.  I was worried about finding it, but Kroger has it. Really great flavor

1 1/2 pounds green beans, trimmed
1 1/2 t. walnut oil
2 tsp. minced shallots
1 garlic clove minced
Salt and pepper to taste
3 T walnuts, chopped and toasted
Chives, sliced (optional)

Blanch the green beans in boiling salted water for about 3 minutes till bright green and crisp tender.  Remove from water and place in ice water bath to stop cooking and keep their green color. Drain and set aside.This can be done earlier, even a day or two before.
To serve, heat a large skillet over medium heat: add oil,shallots and garlic. Saute briefly then add green beans.  Season with salt and pepper to taste.
Stir in toasted walnuts and chives and serve.

Note: To toast the walnuts, spread them in a shallow layer in a preheated dry saute pan and toss, shake, or swirl the pan until they are golden brown and aromatic. Transfer to a
cool pan to prevent the nuts from scorching.
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Grilled Halibut with Avocado Relish

I give credit to Daphne Oz from The Chew for this recipe.  It is delicious

1 1/2 pounds Halibut filet (divided into 6 ounce portions)
1/4 cup cumin
3 T extra virgin oilive oil
2 t salt
freshly ground pepper

2 avocados, diced
1/2 cup cashews, toasted and chopped
1 jalapeno, seeded and small dice
2 green onions, sliced and diced
1 lime juiced
1 T EVOO
fresh pepper to taste

Heat grill over high heat.  Combine 3 T oil with cumin and 2 t salt and pepper.  Rub the halibut filets generously with the paste.  Once grill is smoking hot, carefully place fish on grill.  Cook 3-5 minutes per side. If desired, create hash marks by rotating fish 90 degrees.

Meanswhile in a small bowl, combine the avocado, cashews, jalapeno, and green onion. Dress with lime juice and 1 T EVOO.  Season with salt and pepper.

Serve halibut topped with avocado relish.

Ham and Kale Quiche

One of the things I learned at the CIA was about "blind baking" a pie crust. One of the problems that I have always had with quiche is that I hate a soggy crust and that will happen if the crust is not prebaked long enough, so lesson from CIA on prebaking crust.
 Preheat oven to 400. After placing dough in pie plate, line it with a piece of parchment and fill about half full with pie weights, dried beans or rice.  Bake about 15 minutes until the crust appears dry.
Remove pan from oven and remove paper and weights.  Return to oven and bake until the crust is completely dry and lightly brown, another 5-6 minutes.  Reduce oven to 350.

1 cup cubed ham (I use peppered) Just ask deli to slice a couple of  thick slices and cube it.
2 cups cleaned, trimmed, chopped kale
1 t. olive oil
2 eggs
2 egg yolks
1 cup half and half or heavy cream
salt and pepper
1 1/2 cups grated cheese, swiss or Italian blend

Saute kale until tender.  Sprinkle ham and kale in the bottom of the prebaked pie shell.  Add the cheese.  Whisk the eggs, yolks, cream and salt and pepper.  Pour over kale, ham and cheese.  Place on a cookie sheet to avoid oven spills.  Bake 40-45 minutes.  Let quiche rest about 10 minutes before cutting.

Mudslide Cookies

I made these cookies during my week at the Culinary Institute and have made them several times since being home. They are like a brownie, but very chocolatey and delicious. The original recipe instructs to use a large scoop (1/4 cup), but I have made them with a smaller one, but just remember to only bake them until the sides are done and tops are cracked.

2/3 cup cake flour
1 1/2 t. baking powder
pinch salt
5 1/2 ounces unsweetened chocolate
1 pound bittersweet chocolate
5 T butter
6 eggs
2 1/4 cups sugar
3/4 t. vanilla extract
1 1/4 cups chopped walnuts
3 1/4 cups semisweet chocolate chips

1. Preheat oven to 350 and line at least 2 cookie sheets with parchment paper.  Set aside.
2. In a small bowl, sift flour, baking powder and salt.  Set aside.
3. Melt unsweetened  and bittersweet chocolate with butter in double boiler.  Stir to blend and set aside.
4. In a standard mixer fitted with whisk attachment, beat the eggs, sugar and vanilla on high speed until light in color and thick, about 6-8 minutes.
5. Reduce speed, change to paddle attachment and add the chocolate mixture.  Blend on medium speed until homogenous, 1-2 minutes.
6. On low speed, mix the dry ingredients until just blended.
7. Fold in the walnuts and chocolate chips, making sure they are evenly distributed.
8. Using a 1/4 cup scoop, scoop the dough on prepared cookie sheet.
9. Bake the cookies until they are cracked on top but still appear moist, about 12 minutes.
10 Cool slightly on pan, the transfer to wire racks to cool completely.
If using a smaller scoop, bake no more than 8-10 minutes. Do not overbake.

Creamy Chicken and Cheesy Grits

Quick and easy and so good.

6 slices bacon
1 1/2 pounds boneless skinless chicken breasts, cut into1/2-inch pieces
3/4 cup finely chopped onion
3/4 cup finely chopped red bell pepper
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 teaspoon dried thyme leaves
1 1/3 cups chicken broth
2 tablespoons fresh lemon juice
Creamy Grits (recipe follows)

In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Cook chicken, onion, bell pepper, and garlic in hot drippings over medium heat for 6 to 8 minutes, or until chicken is done. Add flour and thyme, and cook, stirring constantly, for 2 minutes. Add broth, and cook for 4 to 5 minutes, or until mixture is thickened and bubbly. Stir in lemon juice. Serve over Creamy Grits. Top with crumbled bacon.

Creamy Cheddar Grits
Makes 4 to 6 servings

4 cups water
2 cups milk
1 1/4 cups quick-cooking grits
1 cup shredded Cheddar cheese
1 teaspoon salt

 In a medium saucepan, combine water and milk. Bring to a boil over medium-high heat. Add grits; reduce heat to low, and cook, stirring occasionally, for 10-12  minutes, or until thickened. Stir in cheese and salt, stirring until cheese melts. This