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Salted Caramel Ice Cream Pie? Yes, Please!

May 6, 2013 By Leave a Comment

A Mouth-Watering Recipe from "Crazy About Pies"

Salted Caramel Ice Cream Pie

The Salted Caramel Ice Cream Pie above is all a caramel lover could ever want from life.  It’s an eye-rolling-into-the-back-of-your-head experience with every bite.  Heck, your eyes will probably start rolling before the bite ever reaches your mouth.

The recipe is from a cookbook every pie lover should buy TODAY, Crazy About Pies by Krystina Castella.  (Read my Crazy About Pies Review by clicking the link.)

As you can see, I used a disposable tin pie pan. When I’m making ice cream pies, I always buy the disposable pans. I’m… um… not entirely sure why actually.  I mean, glass pie plates freeze just fine.  It’s just a strange quirk of mine – the good thing about this strange quirk is it’ll never be lonely.  My strange quirks number in the hundreds.

The recipe called for either Vanilla, Caramel, or Dulce De Leche ice cream and each would be out of this world. However, when I was in the ice cream aisle at Kroger, an ice cream called Caramel Praline (Kroger brand ice creams are fantastic, by the way) caught my eye.

Into the cart it went.

Ingredients for Salted Caramel Ice Cream Pie

I actually made two pies and one carton ended up being all I needed.  If your pie plates are larger than my disposable tins, you may need all of one container for one pie.

I’m including the pretzel crust recipe from the cookbook as well, because I’m just that darn cool.

Salted Caramel Ice Cream Pie

A few observations before the recipe:

  • This recipe makes the best caramel topping I’ve ever devoured. It would be excellent as a dip for apples, pretzels, or your fingers. It’d also be excellent drizzled over ice cream or.. well… your fingers.
  • (Duck! Here comes another strange quirk flying in!) I was a little nervous about my pretzel crust “setting,” and few things break my heart more than a pie crust that won’t do its job.  So, I drizzled a little of the caramel sauce over the crust as it cooled.  I had extra caramel sauce, since I was confident the ice cream I was using didn’t need any more caramel mixed in.  I saved the small amount I had left as an ice cream topper extraordinaire.
  • This recipe would be a lot of fun to experiment with. You have the basic, amazing recipe for a pretzel crust and caramel sauce. Let your imagination run wild with different ice cream flavors and even trade out caramel sauce with your favorite chocolate sauce. In the end, however, nothing’s going to beat this pie just as it is.
  • See the picture right above these observations?  The caramel Heaven-ness left in the bottom of the pan is so delicious you’ll want to dive in head first.  Just be sure no one’s around.

Salted Caramel Ice Cream Pie

FILLING:
Vanilla or Caramel Ice Cream (page 256) or 1.5 quarts store-bought vanilla, duce de leche, or caramel ice cream

CARAMEL TOPPING
1 9.5-ounce bag caramels
1/2 cup whole milk

CRUST
Large Pretzel Crust (page 235), baked and cooled

GARNISH
2 tablespoons crushed pretzels
1/4 cup whole pretzels

Makes one 10-invh single-crust pie.

Vanilla Ice Cream, mixed with a streak of caramel and set in a pretzel crust, offers a surprisingly sweet, smooth, buttery, and somewhat salty taste. Prepare the ice cream from scratch or purchase store-bought ice cream and mix in the caramel.

  1. Soften the ice cream until it reaches a spreadable consistency.
  2. Combine the caramels and milk in a small saucepan and heat over medium-low heat, stirring occasionally, until melted and smooth.  Cool for 5 minutes. If using vanilla ice cream, use a spatula to swirl three-fourths of the caramel mixture into the ice cream.
  3. Spread the ice cream into the crust, then spread the caramel (or the remaining caramel, if using vanilla ice cream) on top. Cover with plastic wrap and freeze for 3 hours. When ready to serve, top with crushed and whole pretzels.

One more observation: The 3 hours it has to spend in the freezer will be the longest 3 hours of your adult life.

Filed Under: Best Cookbook Recipes, Food Blog, Pies and Pastries, Summertime Favorites Tagged With: , , , ,

George Duran’s Arroz con Pollo Mole

May 5, 2013 By Leave a Comment

A Chicken Recipe Full of Flavor and Sass!

George Duran’s Arroz con Pollo Mole

In honor of Cinco de Mayo, here’s a delicious, full of flavor, and downright gorgeous chicken recipe from George Duran.  Chicken? Cumin? Tomato Paste? Chocolate? How can it miss?!

Arroz con Pollo Mole Recipe

2 Tbsp. toasted sesame seed
1 tsp. cinnamon
1 tsp. mild chili powder
1 tsp. cumin
1/2 tsp. ground allspice
2 tsp. salt
6 chicken thighs, skin removed
1/2 C. flour
1 Tbsp. vegetable oil
salt and pepper
6 slices bacon, chopped
1 medium red onion, chopped
2 red pepper, chopped
6 cloves garlic, minced
2 C. rice, uncooked
2 6-oz. can tomato paste
4 oz. semi-sweet chocolate, chopped
6 C. chicken stock
Curly parsley, finely chopped, for garnish

  1. Mix first 6 ingredients in a small bowl and set aside.
  2. Dust chicken thighs with flour and season with salt and pepper. Heat vegetable oil in your IMUSA Non-Stick Caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside.
  3. Lower heat to medium and cook bacon until slightly browned. Add onions, red peppers and garlic and sauté until softened, about 3 minutes. Add rice, tomato paste, chocolate and dry spices and mix. Add chicken stock and mix again. Allow to come to a simmer, cover and turn heat to low. Simmer for 25 minutes.
  4. Uncover, and gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done.
  5. Allow to rest for 10 minutes before serving with finely chopped parsley.
Filed Under: Chicken Recipes, Food Blog, South Of the Border Tagged With: , ,

The Girl’s Guide to Grilling: Steakhouse Chef Offers His FavoriteTips

May 1, 2013 By Leave a Comment

(Boys AND Girl's Will Love These Grilling Tips!)

Grilled Hamburger My youngest daughter and I were looking at grills yesterday, trying to find just the right one to replace our old grill. It’s been a while since I looked at grills, so I was pretty dumbfounded. So many choices! Seriously, there are some grills that look more like outdoor kitchens. We grill a lot (as in A LOT, A LOT) during the spring, summer, and fall, so we have to be sure to get one that’s built to stand up to us. That’s no small feat.

By the time we got through looking at every grill in 5 counties – I may exaggerate a bit – we were both more than a little ready for grilled chicken, corn on the cob, and anything else we could find to throw on the grill.

I thought it was deliciously ironic that the following tutorial showed up in my e-mail this morning. What cool timing!  This “Girl’s Guide to Grilling” tutorial was sent to me to share with my food blog readers.  The tips, of course, are appropriate for boys as well as girls, so read on!

Grilling Tips

Outdoor grilling is a staple for summer cooking. While most men love to take the reigns, more and more women are getting their grill on. For those who are a bit shy with the metal tongs while maneuvering a grill, we have some tips so that anyone can master the art of grilling. Chef Jerrett Joslin of Texas steakhouse, The Wild Mushroom, has prepared some expert tips to teach novices how to be experts on the grill.

“It’s all about being confident and having a few basic tools and tricks up your sleeve. Once you know the basics, anyone can master the grill,” notes Joslin.

Below is his guide to grilling!

  1. It all begins – and ends – with the beef. USDA prime, grain-fed aged beef is the best of the best. Unmatched for taste and tenderness, it features superior marbling—the fat speckled throughout the meat that gives the steak its great flavor. Marbling is a primary indicator of a steak’s quality.
  2. But since only 2% of all beef is good enough to be graded USDA prime, it’s always in short supply. So if you can’t find prime beef at your butcher or supermarket, which is often the case, the next best grade is choice. When you buy choice, be sure to look for cuts with abundant marbling.
  3. Size Does Matter! In grilling, all steaks are not equal. Thickness is very important. Steaks at least 1” to 1 1/2” thick are best for grilling. Their marbling and thickness make ribeye, New York strip, porterhouse and T-bone steaks ideal for grilling. They are all flavorful, but the steaks with a bone, such as porterhouse and T-bone, have even more flavor. The thicker cuts can sear on the outside and still not be overdone inside. While a thinner cut, anything under an inch, is likely to dry out on the grill.
  4. Bring ‘em in from out of the cold. Steaks should be at room temperature before grilling. Be sure to allow ample time for meat to reach that temperature after being refrigerated.
  5. It’s got to be hot! Pre-heat the grill to 600-800 degrees and keep it at that temperature for 30 to 45 minutes before putting the steaks on. It’s during the first few minutes of grilling that the high temperature sears the meat, forming the coating that seals in those tasty juices. In fact, chefs agree that high direct heat is almost as important as the meat itself.
  6. Stick a fork in it? Never!! Always use tongs or a spatula to turn over a steak during grilling. And resist the temptation to use a fork to test the steak for doneness as its being grilled. A fork will pierce the meat and allow the juices to seep out. Sticking a fork (or a meat thermometer) into a steak during grilling is almost like testing an egg by breaking it open while it’s being boiled.
  7. Won’t let go? If the steak sticks to the surface when you’re trying to turn it over, stop trying. It’s a sure sign that it needs more searing on that side. Give it more time.
  8. Choosing the grill of your dreams. Here are some tips on selecting, operating and maintaining your grill: Gas vs. charcoal:Gas grills have higher fuel economy, are easy to start, have instant flames, are easier to clean (just brush the grill), there’s no messy charcoal to dispose of and turning a dial will regulate and maintain a desired temperature.
    Charcoal grills impart a distinctive smoky flavor many prefer, especially when mesquite is used, and produce a higher temperature for faster searing. But, remember you’ll have to take care of the used charcoal after grilling.The best of all possible grills? Some models now on the market combine gas and charcoal grills in one unit. Many are made of stainless steel, making them durable and easy to maintain.
  9. Medium or rare? A done deal. It’s all in the palm of your hand. Simply compare the firmness of the meat with the following tricks to test if your steaks are done.
  • For a rare steak: Squeeze the pad at the base of your thumb. It should feel spongy and offer very little resistance.
  • For a medium steak: Press on the middle of the palm of your outstretched hand. It should feel firm and snap back quickly.
  • For a well-done steak: Squeeze the base off your small finger. It should feel very firm, with almost no give. However, chefs strongly advise against cooking beyond medium, noting that doing so is likely to dry out the meat and rob it of its flavor and tenderness.
  • One good turn…is enough! After you put your steak on the grill, don’t turn it over before at least five minutes of grilling have elapsed on one side. Turning too soon can prevent searing from taking place. The steak should be seared on one side, then turned, seared on the other side and allowed to cook to the preferred doneness.

 

 

About The Wild Mushroom Steakhouse

Since opening its doors in 2009, The Wild Mushroom Steakhouse has been a dining destination for locals and tourists alike. Co-owned by John Shepherd and Chef Jerrett Joslin (An Award of Excellence Winner from Wine Spectator), the duo boast nearly two decades of experience in the restaurant industry and have mastered the task of offering delicious, upscale cuisine in an intimate atmosphere for a one-of-a-kind experience. The restaurant showcases an ever-changing menu that combines astonishing creativity with gourmet classics as well as a plethora of cutting-edge cooking techniques. In addition to receiving awards for their Prime Rib, Mac N Cheese and Chilean Sea Bass, the steakhouse was also listed as “Worth the Drive” by Fort Worth Magazine. The Wild Mushroom Steakhouse is located at 1917 Martin Drive in Weatherford, Texas and can be reached at (817) 599-4935. Find them on Facebook at “The Wild Mushroom Steakhouse & Lounge.”

Best Grilling Cookbooks:

If you can’t see the grilling cookbooks shown before, just click the link!

Filed Under: Cooking 101: How to Cook!, grilling, Summertime Favorites Tagged With: , ,

French’s Flavor Infusers Add A LOT of Delicious Flavor to Your Favorite Meats

April 10, 2013 By Leave a Comment

Just in Time for Grilling Season, Too!

Chicken with French's Flavor Infuser

As a matter of fact… yes… the baked chicken above was even more delicious than it looks!

I was sent a few of French’s wonderful new Flavor Infusers to review on the food blog.  I received the following flavors (click the links to find the infusers on Amazon):

French’s also makes these promising sounding other flavors of Infusers:

I knew that French’s (makers of the mustard and Crispy Fried Onions we all swear by!) would be launching these new products in April, so I held on to them for a while – planning to use them when we whipped out the grill when the weather warmed up.  I figured that the products coming out right at grilling season would be a perfect fit for a post featuring grilled meat.

Ah, the best laid plans.

Needless to say, I didn’t make it. Each time I fixed chicken, beef, or pork, I’d pick up one of the infuser bottles and flirt with the idea of going ahead and trying it out.  New food products and kitchen gadgets are toys in the playground I call a kitchen and me… well, I’m just a little girl who forgot to grow up.  I always figured it wasn’t quite what it was cracked up to be.

Suffice to say, they didn’t stay in the Spice Cabinet long.  The first to disappear was the Teriyaki Flavor Infuser.  I used it to add an uncommon amount of flavor and unexpected sassiness to baked ribs.  I HATE that I forgot to take pictures of the ribs before they disappeared. They were juicy, flavorful, and amazingly delicious.

French's Flavor Infusers

I did, however, learn my lesson when I used the second Flavor Infuser to disappear – The Classic Steakhouse. I took several pictures before they disappeared!  Although I had huge plans for using it on the first grilled steaks of the grilling season, the temptation was just too much for me.  One evening, as I was getting ready to bake chicken for supper, I found myself deciding on a marinade. Why even bake chicken if you don’t marinade it for an hour or two, right?  When I went to the cabinet to begin retrieving ingredients for a marinade concoction I saw the French’s Classic Steakhouse Flavor Infuser sitting there looking all enticing.  I tried  to tell it about my grilled steak plans… but, as the words were coming out of my mouth, my hand was reaching for the bottle.

What will power?

If the chicken hadn’t been so uncommonly delicious (best baked chicken I’ve ever had), I’d feel a little remorseful.  But, as it is, I just feel peachy.

The French’s Flavor Infusers are a cinch to use.  You simply open the bottle and insert the tip into your meat – then you squeeze the desired amount of magical goodness right into the meat.  Not over the top, where you watch helplessly as it pours down the sides and runs all over the dish.  The French’s Flavor Infuser tip gets to the heart of the matter and you LITERALLY taste the difference with each bite.

I’ll be buying these up by armfuls as soon as I see them in my local store. My mouth is watering thinking of ways to use them with the grill – hamburgers, steaks, chicken, pork, hot dogs…  I also can’t wait to experiment with them with Boca Burgers and Black Bean Burgers.

The possibilities are as endless as they are delicious.

Baked Chicken with French’s Classic Steakhouse Flavor Infuser

Preheat oven to 400 degrees F. Rinse chicken pieces in water and pat them dry with paper towels – then toss the paper towels.  Infuse some of the Classic Steakhouse Flavor Infuser (or any flavor you choose) into each piece of chicken.  A little will run out, which is perfectly fine.  Infuse the flavor into several different parts of each piece of meat.

Spray the bottom of a roasting pan with Olive Oil Spray (or use Olive Oil straight from a bottle – just be sure to coat the entire pan lightly).

Arrange the pieces skin-side up in the roasting pan, being careful not to over-crowd the pieces. Salt and pepper the pieces of chicken at this point. Be sure to get the bottom sides as well as the top sides.

Cook for 30 minutes at 400 degrees, then lower the temp to 350 degrees and cook for 10-30 minutes more (about 14 to 15 minutes per pound total cooking time) until juices run clear (as opposed to pink) when you gently poke the chicken with a sharp knife – or the internal temperature of the chicken breasts is 165 degrees F and the thighs are 170 degrees F.

This last part can be a little risky, but I like the effect.  During the last 5 minutes of cooking, you can turn put your chicken under the broiler.  Don’t even think of walking away, though, or your entire meal will be a hot mess.  Putting it under the broiler for the last 3-5 minutes gives it a cool brown color on top that reminds me of grilled chicken.  You just have to be very careful not to overdo it – dried, overly browned chicken is darn near sinful.

Click the links at the top of the post to find French’s Flavor Infusers on Amazon.  Be sure to check your grocery store as well, they may be there on the shelf – just waiting to rock your culinary world.  These, honestly, are amazing.

Chicken with French's Flavor Infuser

Filed Under: Chicken Recipes, Food Blog, Food Reviews, grilling, Quick and Easy Recipes Tagged With: , , ,

THE Best Drinking Glass is a Drinking Jar

January 17, 2013 By Leave a Comment

The Handle Does it For Me

There’s enjoying a glass of iced tea, and then there’s enjoying a glass of iced tea! My aunt has always had a great little collection of glass jars with handles. For as long as I can remember, when any of us have tea (or Diet Dr. Pepper or.. egads!… water) at her house, it’s in one of these great little jars with handles.  The one pictured here is one of a Libbey Country Fair 16-Ounce Drinking Jar with Handle, Set of 12 (available on Amazon).

My aunt’s tea was (and is) always so good, too. She never sweetens her tea, and even though I usually prefer sweet tea, her’s always tastes great to me.  I’m convinced she has some sort of a little secret that only aunts are privy to.  At any rate, she got me hooked on drinking jars with handles.

For one thing, I prefer drinking out of glass because plastic sometimes tastes like dish washing liquid.

Never a good thing.

I’m also convinced, in my strange little brain, that you’re able to get glass cleaner than plastic.  Does that make perfect sense? No. Do I have any proof of my assessment? Of course not.  But the fact that it “feels” cleaner to me is more than enough reason for me to choose glass over plastic.

The advantage these glass drinking jars have over a lot of other glasses is their thickness. They don’t break as easily, which is a huge advantage to someone as accident prone and clumsy as I am.  Even I can carry one of these babies around the house or yard without the scenario ending in 1, 3, or 26 band aids.

Click through the link above or the image to the right for more information.

Filed Under: Dishes, Gifts for Tea Lovers, Shop, Summertime Favorites, Tea Tagged With: , ,

The Best Potato Salad Recipe in the World… Period!

December 18, 2012 By Leave a Comment

A Barefoot Contessa Recipe That'll Make You Forget Every Other Potato Salad You Ever Knew

Barefoot Contessa Recipe for Potato Salad

This Barefoot Contessa Potato Salad recipe calls for a Buttermilk and Dill Dressing (above) that’s so amazing I could eat it with bread… or without bread…

I watch the Food Network and The Cooking Channel for many reasons.

  1. Alton Brown is television magic – I’d rather watch a Good Eats I’ve seen a million times than anything new on network television.  And I do.
  2. Rachael Ray, Guy Fieri, and Paula Deen are also TV magic.  Watching them feels like home.
  3. I’ve never watched a single episode without taking something away – either a recipe that goes on to become a family favorite, a tip I use again and again, or inspiration for something fresh and different.

I have recipes from the masterminds above that I use so often I almost forget where the recipe first came from.  I also have several Emeril (I miss Emeril Live to this day!) recipes that are staples.

Talk about TV magic, they should give Alton or Guy a “Live” type format for prime time. I’d never miss a second.

Due to the times of day I’m able to turn on FN or TCC, I’ve never actually seen an entire episode of The Barefoot Contessa.  I’ve used (and have been blown away by) some of her recipes off of the Food Network‘s website, but I only recently caught a full episode.  And this coming from a self-confessed Food Network addict!

I loved what I saw so much that I’m going to record Ina Garten’s episodes and follow her regularly.  The woman knows her recipes!  In fact, in the episode I watched, she made a potato salad that I instantly knew I’d be making – as in the very next day.  It called for Buttermilk, and if you look at the title of my cooking website (Buttermilk Press), you’ll get an idea of how I feel about buttermilk!

Ina Garten’s Potato Salad recipe (below) is easily the most beautiful and delicious potato salad I’ve ever made or tasted.  It’s simply out of this world fantastic and will make you forget every other potato salad you ever knew.

In my version, I used Yukon Gold potatoes – not because I was being cute or trying to one-up an expert (far from it). My little grocery store simply didn’t have any small white potatoes.  The Yukon Golds worked beautifully though.  Everything else I did just as the Contessa suggested.

The recipe came from an episode titled Pooch Party (anyone who loves dogs is cool in my book).  I highly recommend clicking through and making the birthday sheet cake. The cake and icing looked uncommonly Heavenly. They’re on my “to make” list.  I plan on making the cake for New Year’s Eve.

As for the Potato Salad recipe (below the picture of my potato salad) – you MUST make this soon.  It would be amazing for Christmas Eve or Christmas Day (or any other day of the year). It’d be excellent served with leftover ham sandwiches.  Trust me, this recipe will blow your mind and your family will talk about it for weeks.

Best Potato Salad Ever

Barefoot Contessa’s Potato Salad Recipe


3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Barefoot Contessa, aka Ina Garten,  I love you muchly for this recipe.

Barefoot Contessa Cookbooks (I’ll take one of each, thank you very much!):

Filed Under: Barefoot Contessa, Buttermilk, Food Blog, Salad Recipes, Summertime Favorites Tagged With: , ,

Healthy Side Dish: Mashed Sweet Potatoes

December 12, 2012 By Leave a Comment

Full of Healthy Flavor... and Beautiful, to Boot!

If you love sweet potatoes even half as much as I do, prepare to drool! These mashed sweet potatoes don’t just look beautiful on your table, they’re so delicious even your biggest skeptic will clean their plate.

Mashed Sweet Potatoes RecipeMashed Sweet Potatoes Recipe

4 Sweet Potatoes
1/4 cup Diced Pineapple
1/4 cup Fat Free Sour Cream
1 tsp vanilla extract
1/4 tsp ground Nutmeg
1/4 tsp Ground cinnamon

  1. Roast potato in a hot oven until soft, cool and peel.
  2. Mash with a wire whip.
  3. Mix all ingredients until well combined.

Serves: Four 1/2 Cup Servings

Filed Under: Canister Sets, Christmas Baking, Christmas Recipes, Coffee Mugs, Dishes, Food Blog, Heart Healthy Foods and Recipes, Homemade Bread, Smoothie Recipes, South Of the Border, Thanksgiving Recipes, Vegetables, Vegetarian Dishes, Winter Favorites Tagged With: , , , , ,

Roasted Brussels Sprouts Recipe

December 11, 2012 By Leave a Comment

A Healthy Sidedish for Holiday Meals or Everyday Meals!

2 LB Brussels sprouts (cleaned and halved) Roasted Brussels Sprouts
1/4 tsp. Baking soda
2 quarts water
2 Tbsp. Pritikin All purpose seasoning
2 Tbsp. Chopped garlic

  1. Bring water to the boil; add baking soda and then Brussels sprouts. Turn off the flame and let sit for 2 minutes.
  2. Drain and toss with garlic and Pritikin seasoning.
  3. Place on a baking tray and bake at 400 degrees for 15 minutes and serve

*Make your own Pritikin All-Purpose Seasoning by blending granulated onion, granulated garlic, salt-free lemon pepper, and paprika.

Filed Under: Health and Fitness, Vegetables, Vegetarian Dishes Tagged With: , , ,

Holiday Bread Recipe: Cheddar Chive Biscuits

November 16, 2012 By Leave a Comment

Perfect for Thanksgiving, Christmas, Easter, Anyday...

Cheddar Chive Biscuits Apparently Marc Forgione (Season Three Iron Chef Winner) got his cooking skills from his dad.  His father, Larry, was a culinary legend who revolutionized American-style cooking in the ‘70s
and ‘80s.  Marc recently shared with T-fal (a brand I’m addicted to, by the way) one of his favorite Thanksgiving traditions:  his father’s classic Chedder-Chive Biscuits.

Marc recommends serving these golden delicious biscuits during the holidays and using them to mop up all of the gravy on your plate.  I can’t help thinking the chef’s onto something here!
Serve warm or drizzle with a pinch of honey as the perfect sidekick to your Turkey.

Cookie and Biscuit Tip Extraordinaire: Use the wonderful burn-proof T-fal AirBake Cookie Sheet as the best way to achieve guaranteed no-burn biscuits and cookies.

Larry’s Cheddar-Chive Biscuits

Makes 24 biscuits

3 cups all purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon granulated sugar
2-1/4 teaspoon kosher salt
1/2 cup grated cheddar cheese
1 bunch chopped chives
2-1/2 cup heavy cream
Warm honey, for serving, optional

  1. Preheat the oven to 350 degrees; position the rack in the middle. In a large bowl, whisk together all the flour, baking powder, sugar, and salt until thoroughly combined. Stir in the cheese and the chives. Add the heavy cream and mix or knead until loose dough forms. Do not over-knead.
  2.  Turn the dough out onto a well floured surface and, using a rolling pin, roll out the dough to about 3/4-inch thickness. Using a 2-inch biscuit cutter, cut the dough into biscuits. Transfer the biscuits to a greased cookie sheet and bake about 18-20 minutes, or until golden brown. Serve warm with a drizzle of honey.

Here I go with my soup fetish again, but I can’t help thinking how AMAZING these biscuits would be with potato soup.

Amazing T-fal AirBake Cookie Sheets and Pizza Pans:

Filed Under: Biscuits, Bread, Christmas Baking, Easter Recipes, Food Network, Herbs in Recipes, Thanksgiving Recipes Tagged With: , , , , , ,

Cabbage Leaf Soup Tureen: Quite Unlike Anything I’ve Ever Seen

November 13, 2012 By Leave a Comment

If you Love the Unexpected as Much as I Do, You'll Flip

 Cabbage Leaves Soup Tureen

I’ve got my mind on soup and soup on my mind.  A new Soup Cookbook (click the link for my review) has only intensified my obsession with soup.  Last night, as I was enjoying a bowl of Chinese Won Ton Soup, I thought about soup tureens.  I’ve never had one, oddly enough.  I just (shhhh, don’t tell anyone) use my crock pot.  I wouldn’t mind upping my game, however.  A great looking soup tureen could completely cement my presence in the soup world.

I went to one of my favorite online shopping destinations (Amazon) this morning and found some really amazing soup tureens.  All sizes, all colors, all prices.  The one you see above, the Cabbage Leaves Soup Tureen , is one that stood out.  I love how deliciously unexpected it is.

I never knew the humble head of cabbage could be so artistic.  In the slideshow below are other examples of cabbage putting on its fancy pants.

 


 

Filed Under: Christmas Shopping, Dishes, Gift Ideas, Kitchen Decor, Shop, Soup, Stew and Chili Tagged With: , , ,
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