Kirsche Kuchen (Cherry Cake)

Tags

Cake, Cherries, Childhood, Family, Favorite, German

“Anfangen ist leicht, beharren eine Kunst.”

To begin is easy, to persist is art.

Ingredients – Crust

• 4 cups of flour
• 3 tsp baking powder
• 2 sticks of butter soften but not melted
• 5-6 tbsp milk
• 1 egg white
• 1 tbsp vanilla

Ingredients – Filling

• 4 cans sour Cherries (Bing brand, if you can find them)
• 1 tbsp sugar
• 4 tbsp corn starch

Preparation

1. Preheat oven to 350 degrees.
2. Mix all crust ingredients together to form a ball, cut in half.
3. Roll out each ball to fit a cookie sheet size, use wax paper for easier rolling and placing in cookie sheet.
4. After rolling, place one half in a cookie sheet to cover the bottom and a bit on the sides. Set top crust aside.
5. Meanwhile, drain the cherries reserving the juices.
6. Add cherry juices to a pot, add sugar, brig to a boil, add corn starch to thicken.
7. When it is thick, add cherries and remove from heat. Cool for a bit.
8. Pour cherries over the crust in the cookie sheet.
9. Place top crust over cherries.
10. Brush the egg white on the top crust.
11. Bake 30-40 minutes until golden.
12. Let cool for about an hour and enjoy!

JKM

Recipe Reference: My Oma:-) This is such a comfort dessert for me! Beautiful childhood memories!

 

 

 

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Festive Rice Salad

Tags

Bell Peppers, Carrots, Cranberries, Green Onions, Peas, Rice, Rosemary, Vinegar

“Invest in what’s real. Clean as you go. Drink while you cook. Make it fun. It doesn’t have to be complicated. It will be what it will be.”

Ingredients

• 1 cup uncooked long brown grain rice
• 1 package (10 ounces) frozen peas and carrots, thawed
• 1 red bell pepper, chopped
• 3/4 cup chopped green onions
• 1/2 cup dried cranberries
• 1/2 cup canola oil
• 1/3 cup white vinegar
• 3 tbsp sugar
• 1/2 tsp rosemary
• 1/4 tsp salt
• 1/4 tsp ground mustard
• 1/8 tsp pepper

Preparation

1. Cook rice according to package directions; cool.
2. In a large bowl, combine the rice, peas, red pepper, onions and cranberries.
3. In a small bowl, whisk the dressing ingredients.
4. Drizzle over salad and toss to coat. Refrigerate until serving. 

JKM

Recipe Reference tasteofhome.com

 

 

 

Spicy Fish Tacos with Avocado-Yogurt Sauce

Tags

Avocado, Cabbage, Chipotle, Cilantro, Cinco de Mayo, Fish, Lime, Mahi Mahi, Mexican, Onions, Paprika, Radish, Ranch Dressing, Tacos, Yogurt

Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on May 5. It is celebrated in the United States and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla).

Ingredients

• 2 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 2 tsp chipotle powder
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp salt
• 1 lb fresh Mahi Mahi
• 1 large ripe avocado, pitted and roughly chopped
• ¼ cup plain yogurt
• 1 tbsp fresh lime juice
• 1 tbsp ranch dressing
• ½ cup chopped cilantro
• ¼ tsp salt
• ¼ cup milk
• Corn tortillas
• 1 package of shredded cabbage
• Red wine vinegar pickled red onions, cut into fourths
• Cilantro sprigs
• Radishes, julienned
• Lime wedges

Preparation

1. In a small bowl, combine the lime juice, olive oil, chipotle powder, cumin, paprika and salt, and stir until smooth.
2. Pat the fish dry with paper towels. Rub on both sides with the lime-chipotle marinade. Transfer to a plate and cover tightly with plastic wrap, then transfer to the refrigerator to marinate for 15-20 minutes.
3. Meanwhile, in the bowl of a food processor, combine the avocado, yogurt, ranch dressing, lime juice, cilantro, salt and milk. Process until smooth and creamy. Transfer to a serving bowl and cover tightly with plastic wrap.
4. In a large skillet set over medium-high heat, saute the fish in the remaining 2 tbsp olive oil until flaky, about 4-5 minutes per side.
5. Remove from heat, and transfer to a platter. Using a fork, break up each filet into bite-sized chunks.
6. In a skillet set over medium heat, warm the tortillas one at a time for 20-30 seconds per side, or until soft and flexible. 
7. To assemble, place 2 tortillas on each plate and drizzle with avocado-yogurt sauce. Divide the fish evenly between the tortillas, then serve with cabbage, pickled red onions, radishes and cilantro.

JKM

Recipe Reference crumbblog.com

 

 

 

Broccolini, Potato and Rosemary Pizza

Tags

Broccolini, Dinner, Garlic, Mozzarella Cheese, Pizza, Potatoes, Romano Cheese, Rosemary

“There is a difference between dining and eating. Dining is an art. When you eat to get the most out of your meal, to please the palate, just as well as to satiate the appetite, that, my friend, is dining.”

Ingredients

• 1 precooked whole wheat pizza crust
• 2 medium russet potatoes, very thinly sliced
• Salt
• Extra-virgin olive oil
• 1 bunch broccolini, washed, ends trimmed
• 1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact
• 1/4 tsp crushed red pepper flakes
• 8 oz fresh mozzarella cheese, thinly sliced
• 2 tbsp fresh rosemary leaves
• 1/2 cup finely grated Romano cheese
• Freshly ground black pepper
• Rosemary sprigs for garnish

Preparation

1. Preheat oven to 375 degrees.
2. Toss potatoes with 1 tbsp olive oil and 1 tsp salt in a large bowl.
3. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 10 to 15 minutes. Remove from oven and let cool.
4. Bring a large pot of salted water to boil. Add broccolini and blanch 30 seconds; drain. Plunge broccolini into a bowl of ice water. Cool and drain again and cut in 2″ pieces.
5. Heat one tbsp olive oil in skillet over medium heat. Add minced garlic and red pepper flakes. Sauté briefly, 30 seconds.
6. Add broccolini and 1/2 tsp salt. Sauté one minute. Remove from heat.
7. Lightly brush pizza crust with olive oil. Rub all over with smashed garlic cloves.
8. Arrange one layer mozzarella cheese over crust. Top with one layer of potatoes and broccolini. Sprinkle one tbsp rosemary over each crust. Top with grated Romano cheese.
9. Bake on the lowest rack in the oven for about 8 minutes. Broil pizza for an additional 2-3 minutes until top is golden brown.
10. Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.

JKM

Recipe Reference food52.com

 

 

 

Creamy Potato Soup with Bacon Vinaigrette

Tags

Bacon, Carrots, Celery, Garlic, Green Onions, Onions, Potatoes, Red Wine Vinegar, Rosemary, Soup, Sour Cream

“Cooking for yourself allows you to be strange or decadent or both. In the end, the experimentation, the impulsiveness, and the invention that such conditions allow for will probably make you a better cook.”

Ingredients

• 1 large onion, diced
• 1 large carrot, diced
• 1 rib celery, diced
• 3 cloves garlic, diced
• 1 sprig rosemary, chopped
• Salt and pepper to taste
• 6 medium Russet potatoes peeled and diced into 1″ cubes
• 7 cups chicken stock
• 1 cup low fat sour cream
• 4 pieces bacon, chopped
• 3 green onions, diced
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• Pinch of salt

Preparation

1. Cook bacon until crispy on medium high heat. Place bacon on a paper towel to cool. Reserve bacon fat in the pan.
2. Add carrot, onion, celery, garlic, rosemary, salt and pepper to remaining bacon fat.  Saute veggies until onions are soft, about 10 minutes.
3. Transfer veggies to a pot. Add potatoes and stock. Cook on medium high until potatoes are very tender, about 20- 25 minutes.
4. Meanwhile, combine chopped bacon, green onions, vinegar, oil and salt in a small bowl.
5. Once potatoes are tender, turn off heat, add sour cream and puree in a blender until smooth.
6. Serve each bowl of soup with 1 tbsp of  bacon vinaigrette.
7. Enjoy!

JKM

Recipe Reference food52.com

 

 

 

Crescent Roll Apple Pies

Tags

Apples, Brown Sugar, Butter, Cinnamon, Crescent Rolls

“I think preparing food and feeding people brings nourishment not only to our bodies but to our spirits.”

Thanks to a fellow blogger I have discovered a new way to prepare Crescent Rolls. I found this recipe here and I’m sold! Mini apple pie deliciousness! This recipe is perfect for breakfast or dessert! Enjoy!

Ingredients

• 1 Apple sliced (tart)
• 3 heaping tbsp. brown sugar
• 2 tbsp. cinnamon
• 1 tbsp. melted butter
• 1 Pkg. of Crescent Rolls

Preparation

1. Preheat Oven to 350 degrees.
2. Roll out the dough on a cooking surface, brush with butter and sprinkle brown sugar and cinnamon. 
3. Roll up 2 or 3 apple slice in the dough forming a crescent, place on an ungreased cookie sheet.
4. Brush each crescent roll with remaining melted butter and top with cinnamon.
5. Bake for 12-15 mins until golden brown.
6. Remove from oven, serve and enjoy!

JKM

Recipe Reference bettercookies.wordpress.com

 

 

 

Brussels Sprouts with Crisp Prosciutto

Tags

Brussels Sprouts, Prosciutto, Red Wine Vinegar, Shallots

“In the abstract art of cooking, ingredients trump appliances, passion supersedes expertise, creativity triumphs over technique, spontaneity inspires invention.”

Ingredients

• 2 1/2 pounds Brussels Sprouts
• 4 ounces thinly sliced prosciutto
• 1 tbsp olive oil
• 1/2 cups thinly sliced shallots
• 3 tbsp butter
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp red wine vinegar

Preparation

1. Bring a pot of salted water to a boil. Add Brussels sprouts and cook for 6 to 8 minutes until just tender (centers should still be slightly firm). Drain and set aside.
2. Heat oil in a 12-inch skillet over medium-high heat. Add prosciutto to skillet, half at a time, and cook until crisp; remove from skillet.
3. Reduce heat to medium. Add butter and shallots to skillet. Cook and stir about 2 minutes or until shallots begin to soften.

4. Add Brussels sprouts, salt, and pepper to skillet. Cook and stir Brussels sprouts about 8 minutes or until heated through. Add vinegar and stir to coat.

5. Transfer Brussels spouts to a serving bowl. Top with prosciutto and serve.

JKM

Recipe Reference bhg.com

 

 

 

Red Curry with Bamboo Shoots and Peppers

Tags

Asian, Bamboo Shoots, Basil, Bell Peppers, Chicken, Coconut Milk, Curry, Rice, Thai Food

“Sometimes the only worthwhile product you can salvage from a day is what you make to eat.”

Ingredients

• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 cup boneless, skinless chicken, sliced thinly
• 1 cup bamboo shoots, sliced
• 1 cup red peppers, cute into squares
• 1-2 cups water
• 1 teaspoon fish sauce
• 1 teapsoon sugar
• Hot Chili Pepper sauce for spice (I used 1 1/2 teaspoons)
• 2 tablespoons basil leaves, sliced into thin ribbons

Preparation

1. Scoop the top 1/3 of a cup off the top of a can of coconut milk to get the thicker coconut cream.
2. Heat the cream over medium high heat until it starts to bubble.
3. Add your red curry paste and mix until it’s well incorporated with the coconut cream.
4. Add the other 2/3 cup of the thinner coconut milk and the chicken, coat chicken with the curry coconut paste, and let cook through, about 10 minutes.
5. Once the chicken is cooked, add the bamboo shoots, peppers and some water. The amount of water depends on thick you want your curry.
6. Bring to a simmer and cook for 8-10 minutes
7. Meanwhile, add fish sauce, sugar, and the hot chili pepper sauce 
8. Serve curry with jasmine rice and basil for garnish

JKM

Recipe Reference rachelcooksthai.com

 

 

 

Roasted Carrot Pizza with Beets and Goat Cheese

Tags

Beets, Brussels Sprouts, Carrots, Goat Cheese, Hazelnuts, John Besh, NOLA, Onions, Pizza

“Besh’s passion to secure and preserve New Orleans’ culinary culture have led him to make a number of commitments to his community including concentration on local ingredients produced by local farmers”

Domeinca- A John Besh Restaurant

For my final tribute to the delicious food of New Orleans, I thought I’d change it up a bit. Before traveling to NOLA, I did a bit of research on some yummy places to eat and one name kept coming up, John Besh. I decided we had to try at least one of his restaurants so I began my search and stumbled upon Domeinca. The pizza we ordered was probably the best pizza I’ve ever had! The flavors were out of this world and I left there with a mission to recreate the amazingness I had just devoured! With a few tips from our waitress and a lot of hard work, I set out to recreate this amazing pizza and I must say it turned out pretty darn close! And by pretty darn close, I mean as close as you can get to the original! Enjoy!

Ingredients

• 1 package pizza crust mix
• 1 lb carrots, cut into ½-inch slices
• 2 tbsp olive
• Salt and pepper to taste
• 1 ½ tsp nutmeg
• ¾ cup mascarpone cheese
• 1 tbsp sugar
• ½ of one red onion, slices
• ½ cup brussels sprouts, chopped
• ½ cup beets, diced
• ½ cup crumbled goat cheese
• ½ cup toasted hazelnuts

Preparation

1. Preheat oven to 450 degrees. Prepare pizza crust according to package. Set cooked pizza crust aside.
2. In a roasting pan, combine the carrots with the oil, 1/2 teaspoon of nutmeg, and salt and pepper. Roast the carrots, stirring occasionally, until tender and browned, about 20 minutes. Change oven temperature to 350 degrees.
3. In a food processor, puree the carrots with mascarpone cheese, sugar and the remaining nutmeg. Set aside.
4. To toasts the hazelnuts, heat a skillet over medium-low heat. 
Cook the nuts in the skillet for 3 to 4 minutes. Constantly stir the nuts with a spoon or shake the pan to prevent burning. Remove the skillet from the heat when the nuts are fragrant and browned. While the nuts are still warm, pour them onto a clean, dry dishtowel. Gather the ends of the towel around the nuts and rub the nuts together until most of the skins come off. Set nuts aside.
5. Spread the carrot puree over the pizza curst. Top with the onion, brussels sprouts, beets, hazelnuts and goat cheese, evenly.
6. Place pizza in the oven and cooking for 4-5 minutes. Switch the oven temperature to broil and cook for an additional 2-3 minutes.
7. Serve and enjoy!!

And when you are in New Orleans be sure to check out Domenica!

JKM

http://domenicarestaurant.com/

 

 

 

New Orleans Eats- Part Two

Tags

Beignets, Cajun, Drinks, Gumbo, NOLA, Oysters, Restaurant Reviews

“New Orleans food is as delicious as the less criminal forms of sin.”

Enjoy part two of my New Orleans food experience! Who Dat!

Cafe Beignet

Famous Beignets

Breakfast Sandwich – Scrambled egg, bacon & white cheddar on bagel or croissant.

Cajun Hashbrowns – Andouille sausage, potatoes, bell pepper & red onion. Served with scrambled egg & french bread.

Although we did have breakfast at the famous Cafe Du Monde, I would say the beignets were the same if not better at Cafe Beignet. Plus unlike Cafe Du Monde, where you can only order beignets, Cafe Beignet offered several other yummy breakfast items. We also felt like our breakfast here was more relaxed. Cafe Du Monde was super busy and high turnover seemed to be the priorty.

http://www.cafebeignet.com/

Acme Oyster House

Chargrilled Oysters
(1/2 doz.)

We walked past this place on our way dinner at the Bourbon House and the line to get in was crazy long! Like an hour minimum long! I pulled out my iPhone and opened up my trusty Yelp app (Yelp has rarely steered me wrong!) and Acme Oyster House had an impressive 4 star rating.  We decided to give it a try the next day. We went at an obscure time and only had to wait about 15 minutes. And well… Best.Oysters.Ever. So good that we even ordered another 1/2 dozen after devouring the first 1/2 dozen. We left agreeing that we would have waited an hour for a plate of these oysters.

http://www.acmeoyster.com/

801 Royal

Gumbo

We stumbled upon this place after being turned away from another restaurant known for their gumbo because their wait time exceed their closing time. We ordered the Cajun sampler and the gumbo arrived first. We had high expectations for the gumbo and it certainly did not disappoint! It was super yummy and lead to a conversation on what makes a good “rue”.

http://www.801royal.com/

Pat O’brien’s

Pat O’s Hurricane cocktail

Lastly, you can’t visit New Orleans and not have a Hurricane and what better place to do so than Pat O’brien’s, home of the original hurricane! We went on a Saturday night  during one of their dueling piano shows. So fun! And this drink was super yummy!

http://www.patobriens.com/patobriens/

JKM