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ENTREES/ Italian/ Pasta/ Vegetarian

Marinara Sauce

This is a simple sauce, so having good ingredients is the key. Good tomatoes and good olive oil are essential.

Marinara Sauce

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By Can't take credit for Marinara Serves: 4
Prep Time: 5 minutes Cooking Time: 15 minutes

Probably the easiest sauce to master is marinara. Why? Because there isn't much to master. It's as easy as throwing a few things together in a pan.

Ingredients

  • ¼ cup olive oil
  • 7 garlic cloves, thinly sliced
  • Red pepper flakes to taste
  • 1 teaspoon kosher salt
  • 1 large sprig fresh basil
  • 1 28 can San Marzano tomatoes
  • 1 cup water
  • 1 pound pasta cooked according to package instructions

Instructions

1

In a large bowl, crush the tomatoes with your hands. Swirl the water in the can to get all the tomato goodness. In a large pan (not a pot), saute the garlic in the olive oil. As soon as it sizzles, add the tomatoes. Add the water from the tomato can and the salt and basil and let it all simmer for about 15 minutes. Add the cooked pasta to the pan and toss it all together. Enjoy the simplicity.

Notes

Some people add oregano, but I love the brightness of the basil and the simplicity of this sauce.

BAKED/ Baked Goods/ Desserts

Peach and Blueberry Galette with Rosemary

Peach and Blueberry Galette with Rosemary

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By Mrs. Kossenfloffer Serves: 8
Prep Time: 30 minutes, plus 2 hours in the fridge Cooking Time: 30-40 minutes

When you can't decide if you should make a berry or stonefruit galette. Here is a recipe for the indecisive home cook. Plus, the tiny hint of rosemary really takes this to a whole new level

Ingredients

  • FOR THE ALL BUTTER CRUST
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 10 tablespoons unsalted butter, cut into 1/2” cubes
  • 2 tablespoons cold vodka
  • 2 tablespoons ice water
  • 1 teaspoon sugar in the raw
  • 1 egg, scrambled and mixed with a 1 tablespoon of water or milk
  • FOR THE FRUIT FILLING
  • 2-3 peaches, pitted and sliced into wedges (depending on size of peaches)
  • 1 cup blueberries
  • 1/4/-1/2 cup sugar, depending on how sweet your fruit is
  • juice from half a lemon
  • pinch of kosher salt
  • 3-4 tablespoons corn starch
  • 1 teaspoon fresh rosemary, finely minced

Instructions

1

To make the crust place the flour salt and sugar in the bowl of a food processor and pulse 1 or 2 times. Add in the butter and pulse until the butter is the size of chick peas. You don’t want it fully combined. You want the butter in pieces. Add just 1 tablespoon each of the water and vodka and pulse to combine. It should look sort of like wet sand. If it doesn’t, add the rest of the water and vodka and pulse again. Turn the dough out onto a floured surface and form into a disc. Wrap tightly in plastic and store in the refrigerator for 2 hours, and up to 3 days. (You can also freeze this dough.)

2

To make the fruit filling, combine all the ingredients in a large bowl and toss to combine.

3

Preheat oven to 400 degrees.

4

To make the galette, roll out the dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper. (Wrap in around the rolling pin to move it over.) Pile the fruit in the center, leaving a 1 1/2 inch border. Then fold the edges over the fruit, crimping the dough together as you go.

5

Using a pastry brush, brush the exposed dough with the egg wash and then sprinkle with the sugar.

6

Bake at 400 degrees for 30-40 minutes until the dough is golden and the fruit is bubbling.

7

Let cool on a wire rack. You’re done.

ENTREES/ Uncategorized

Cornflake Chicken

Cornflake Chicken

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 1 hour

Ingredients

  • Chicken pieces (you can use a whole chicken cut up, or just breasts or thighs. I like it on the bone, but boneless works too)
  • cornflake crumbs
  • 1 bottle Italian dressing (or make your own. see note)
  • 3 garlic cloves, minced

Instructions

1

Place the chicken into a bowl with the dressing and marinate the chicken pieces in the fridge for a few 30 minutes to overnight.

2

Preheat oven to 375.

3

Dredge chicken in cornflake crumbs and place on a baking sheet fitted with a rack.

4

Bake for 45 minutes to an hour until all the chicken pieces are cooked through.

ENTREES/ Vegetarian

Chick Pea & Cauliflower Taco

Chickpea and Cauliflower tacos

Chick Pea & Cauliflower Taco

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 30 minutes

This is really more of a guide than a recipe. But enjoy! There's cucumber raita and spicy roasted veggies and marinated onions and more.

Ingredients

  • FOR THE TACOS
  • 1 head cauliflower, cut up into bite sized pieces
  • 1 can chickpeas, rinsed and drained
  • purple cabbage, sliced thin
  • flour or corn soft tortillas
  • fresh limes
  • cilantro
  • FOR THE CAULIFLOWER CHICK PEA SAUCE
  • 2-3 tablespoons soy sauce
  • 1-2 tablespoons ketchup
  • 1-2 tablespoons Dijon mustard
  • Worcestershire sauce (Just a few dashes)
  • hot sauce of your choosing to taste
  • 1-2 tablespoons balsamic vinegar
  • olive oil (enough so you have at least half a cup of sauce)
  • kosher salt
  • FOR THE MARINATED ONIONS
  • 1 red onion, sliced
  • Olive oil
  • Red wine vinegar
  • 1/2 teaspoon dried dregano
  • sugar (pinch)
  • FOR THE CUCUMBER RAITA
  • 1/2 cucumber, grated
  • 1 cup Greek style yougurt
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • Kosher salt to taste
  • Freshly ground black Pepper to taste

Instructions

1

Preheat oven to 400 degrees

2

Combine all the ingredients for the sauce so you end up with about 1/2 cup. I know I did not give exact amounts. That is because some may want it hotter or sweeter or tangier...just taste as you go. Toss the cauliflower and chickpeas with the sauce and roast for about 30 minutes, until cauliflower is tender and starting to brown in spots.

3

TO MAKE MARINATED ONIONS

4

combine all ingredients in a bowl and let it sit out on counter. They will mellow as they sit. Keep on counter for one day.

5

TO MAKE RAITA

6

combine all ingredients and chill

7

TO ASSEMBLE

8

Shmear the raita on a warmed tortiall, top with caulifower and chickpea combi, the onions, the cabbage some cilantro and any hot sauce you like. Squeeze a little lime and enjoy!

BAKED/ Baked Goods

Chocolate Zucchini Olive Oil Cake with Chocolate Butter Cream Icing

chocolate zucchini cake

Chocolate Zucchini Olive Oil Cake with Chocolate Butter Cream Icing

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By Mrs. Kossenfloffer Serves: 9
Prep Time: 30 Cooking Time: 30

This is not an overly sweet cake. Ya know why, because I like it better that way.

Ingredients

  • FOR THE CAKE
  • Unsalted butter, for the pan
  • 1 1/2 cups all-purpose flour, plus more for the pan and tossing the chips with
  • 1/2 cup plus semisweet chocolate chips
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 3 tablespoons strong coffee
  • 1 cup sugar
  • 1/2 cup plus extra-virgin olive oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 medium zucchini, grated and squeezed dry of excess water
  • FOR THE ICING
  • 1 1/2 sticks of butter
  • 4 ounces bittersweet chocolate melted
  • 1 tablespoon cocoa powder
  • 2 tablspoons granulated sugar
  • 1/2 cup half and half
  • 1 teaspoon vanilla extract
  • pinch of kosher salt
  • 1/2 cup of confectioners sugar (optional)

Instructions

1

Preheat the oven to 350 degrees. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour and tap out the excess.

2

Toss the chocolate chips with 1 tablespoon flour in a small bowl and set aside

3

Whisk the flour, cocoa powder, salt and baking soda together and set aside.

4

In a large bowl with a mixer on medium speed beat the sugar, olive oil, eggs, coffee and vanilla until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat until just combined. Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.

5

Pour the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and cool completely.

6

To make the icing

7

In the bowl of an electric mixer put 1 1/2 sticks of room temperature butter.

8

Melt 4 ounces of bittersweet. In a small sauce pan mix together the cocoa powder, granulated sugar, salt, vanilla extract and half-and-half and heat until everything is combined and homogenous.

9

Add that to the melted chocolate and whisk to combine and let that mixture come to room temperature.

10

Add the chocolate mixture to the butter and beat with the whisk until combined. If you want the icing stiffer and sweeter add 1/2 cup of sifted confectioners sugar.

BAKED/ Baked Goods/ Desserts

Finnish Blueberry “Pie”

Finnish Blueberry Pie

Finnish Blueberry

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By adapted from the Food Dictator Serves: 8
Prep Time: 30 minutes Cooking Time: 45 minutes

Ingredients

  • FOR THE CRUST
  • 12 tablespoon unsalted European-style butter at room temperature
  • ½ cup sugar
  • 2 tablespoons light brown sugar
  • 1 large egg
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • FOR THE FILLING
  • 2 cups fresh blueberries
  • ¾ cup crème fraîche
  • ¼ cup sour cream
  • 1 large egg
  • 4 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

1

Preheat the oven to 375 degrees. Butter a 10-inch tart pan. (It may work in a pie plate but I didn’t test it.)

2

To make the crust, in the bowl of an electric mixer fitted with the paddle attachment cream together the butter and the sugar until light and fluffy.

3

Add in the egg and mix until combined.

4

Add the flour and the baking powder and mix until just combined.

5

Place the dough into the greased tart pan and press over the bottom and up the sides of the pan.

6

Bake the empty crust for 10 minutes.

7

While the crust bakes, prepare the filling. Whisk the creme fraiche, sour cream, egg, brown sugar, vanilla and salt. The filling will be thin.

8

Place the blueberries in the crust in an even layer. Pour the filling mixture over the berries.

9

Bake in the oven for another 25-35 minutes. The middle of the pie should be a little jiggly but not liquidy.

10

Let cool for 40 minutes before serving.

ENTREES/ Seafood

Baked Stuffed Shrimp

Baked Stuffed Shrimp

Baked Stuffed Shrimp

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Serves: 5-6
Prep Time: 45 minutes Cooking Time: 20 minutes

These babies are stuffed with crabmeat and Ritz crackers. I know, I had you at Ritz crackers.

Ingredients

  • 1 onion, minced
  • 2 ribs celery, minced
  • 3 cloves of garlic, minced
  • 4 tablespoons fresh parsley, minced
  • 5 tablespoons unsalted butter, divided
  • 1/2 pound crabmeat, picked over
  • 1/2 cup chicken broth
  • 34 Ritz crackers, crushed into crumbs (I counted them)
  • 2 pounds jumbo shrimp, peeled and deveined but leave the tail on
  • paprika to taste
  • fresh lemon wedges for serving
  • parsley for garnish

Instructions

1

Line a baking sheet with parchment paper and set aside.

2

Preheat the oven to 375.

3

In a large saute pan, cook the onions, celery, garlic and parsley in 3 tablespoons of butter until softened. Add the crabmeat and cook until warmed through – about 3 minutes. Add in the chicken broth and the Ritz crumbs and stir to combine. Remove from heat and set aside to cool a bit while you work on the shrimp.

4

Using a sharp paring knife, butterfly the shrimp along the inside of the curve. Don't cut all the way through. It's OK if the tippy top is cut through so you can flatten the shrimp out. Arrange the shrimp on the baking sheet.

5

Using a cookie scoop or a tablespoon put about 2 tablespoons of the crab filling on top of each shrimp. The cookie scoop will do a lot of the work here if you have one. Otherwise, wet your hands to form mounds of the filling.

6

Melt the rest of the butter and drizzle over the shrimp. Sprinkle paprika over all of the shrimp. Cook in the oven for 20 minutes until the shrimp are pink.

7

Serve with lemon wedges.

SIDES/ Uncategorized/ Vegetarian

Macaroni Salad

Macaroni Salad

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Serves: 8-10

Pretty classic macaroni salad except for the fact that the mayo is mixed with olive oil so it isn't so gloopy.

Ingredients

  • 1 pound macaroni, cooked to package directions
  • 3 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 cup parsley, finely chopped
  • For the dressing
  • 3 ounces olive oil
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper (or more)
  • 1/2 teaspoon paprika (you can use smoked paprika for a smokey flavor)
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sugar

Instructions

1

Add all of the chopped vegetables to the cooked macaroni.

2

In a small bowl whisk together all of the dressing ingredients. Pour over macaroni and vegetables and toss to combine.

BAKED/ Baked Goods/ Desserts/ Vegetarian

Red, White and Blue Whoopie Pies

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Serves: 15 mini whoopie pies
Prep Time: 50 minutes Cooking Time: 6 minutes

This is a pretty classic red velvet batter, with half made blue filled with cream cheese frosting.

Ingredients

  • For the Cake
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick (½ cup) butter, room temperature
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup buttermilk
  • 1 tablespoon red food coloring*
  • 1 tablespoon blue food coloring*
  • For Cream Cheese filling
  • 4 ounces cream cheese,
  • room temperature
  • ¼ stick (2 tablespoons) unsalted butter, room temperature
  • ½ cups confectioner’s sugar, sifted
  • ¼ teaspoon vanilla extract

Instructions

1

Directions

2

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside.

3

In a medium bowl combine flour, cocoa powder, baking soda, and salt.

4

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium to high speed for 30 seconds. Beat in brown sugar until light and fluffy. Add the egg and vanilla and keep mixing until combined. Add 1/3 of the flour mixture and then half the buttermilk, beating after each addition until just combined. Repeat with remaining flour mixture and buttermilk ending with the flour mixture

5

Divide batter into 2 bowls. In one bowl, stir in the red food coloring. In the other bowl, stir in the blue food coloring.

6

Use a cookie scoop to place the dough onto the cookie sheets. Or transfer the dough to a pastry bag fitted with a 1/4-inch round frosting tip. Begin piping dough into quarter-sized rounds onto the parchment lined baking sheets placing them about 1-inch apart. If peaks form while piping, just wet your finger and smooth out the peak.

7

Bake in preheated oven for about 5 to 6 minutes until edges are set. Allow to cool 2 minutes on baking sheet then transfer to a wire rack to cool completely.

8

Cream Cheese filling

9

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until creamy and lump-free.

10

Assembly

11

Match red velvet cookies up with blue velvet cookies based on size. Place a dollop of filling on one red velvet cookie and sandwich with a blue velvet cookie. Repeat for remaining cookies. Store in an airtight container (in refrigerator if not serving within an hour). Whoopie pies will stay for three to four days in the fridge.

Notes

Use 1 tablespoon food coloring for regular liquid food coloring. For gel or concentrated food coloring, use 1 teaspoon.

Uncategorized

American Pie

American Pie

American Pie (Berry Galette)

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By Mrs. Kossenfloffer Serves: 16
Prep Time: 2 1/2 hours Cooking Time: 30 minutes

Ingredients

  • for the Dough
  • 2 ⅔ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 large eggs
  • ⅔ cup heavy cream (a touch less)
  • 2 sticks unsalted butter (1 cup), cut into pieces
  • 1 tablespoon lemon juice
  • For the Filling
  • 5 cups strawberries, sliced
  • 1 cup blueberries
  • ½-1 cup of sugar (depending on how sweet your berries are)
  • pinch of salt
  • 1 lemon, juice and zest
  • 6 tablespoons cornstarch
  • Topping
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 egg, beaten with a little water or milk (for egg wash)
  • 1 teaspoon sugar (for sprinkling)

Instructions

1

In a food processor fitted with the steel blade, mix together the flour, sugar and salt. In a measuring cup, lightly beat the two eggs and add enough heavy cream so you have 2/3 cup. Whisk the cream and egg together.

2

Add the butter to the flour mixture in the food processor. Pulse about 6 times. Don’t overdo it. You are looking for chick pea sized butter pieces. Add the cream mixture in and pulse until it just comes together.

3

Turn the dough out on a floured board and form a large disc. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days.

4

Preheat the oven to 400 degrees

5

Roll out the dough so it is rough 10 x 14-inch rectangle. Place on a rimmed baking sheet lined with parchment and refrigerate while you are making the filling.

6

To make the filling, mix the berries with the sugar, lemon juice and zest and the cornstarch.

7

You want to leave a 2 inch border around the dough when you are placing the fruit. Place the blueberries in the top left corner forming a square and then fill the rest of the area with the strawberries — so it looks like a flag. Gently start folding the edges over the fruit. Galettes should be rustic so don’t worry if it looks ragged. Brush the pastry with an egg wash made of one egg and a touch of milk or water. Sprinkle the pastry with a touch of sugar.

8

Bake for 35-45 minutes until the fruit is bubbling. It must be bubbling for the cornstarch to work as a thickener. The crust should be golden. Transfer carefully to a wire rack and let cool.

9

In a mixer fitted with the whisk attachment, whisk the cream, sugar and vanilla until it forms stiff peaks. Fill a piping bag fitted with a star tip with the whipped cream and pipe “white stripes” onto the strawberries and “stars” onto the blueberries. Make Betsy Ross proud.

Notes

Inspired by Melissa Clark. Lurve her.