Posted by Elaine Smit on Tuesday, November 8, 2011,
In :
recipes
 I love Brussels sprouts. I think Thanksgiving and Brussels Sprouts go hand in hand. Unfortunately not everyone feels the same. Brussels Sprouts are one of those vegetables that you either love or you don't. However, this recipe for "Shaved Brussels Sprouts and Fennel Salad" will win over even the pickiest eaters. The secret to this unique this salad is that the Brussels sprouts and fennel are served raw. The combination of these fresh flavors are well balanced resulting in salad that tastes ... Continue reading ...
Posted by Elaine Smit on Sunday, July 25, 2010,
In :
recipes
If possible try to get unsweetened dried fruit at a local health food store for this yummy granola. Who needs the extra sugar when it is so tasty on its own?
Ingredients
1 cup old fashioned or quick-cooking oatmeal (not instant)
½ cup unsweetened, shredded coconut (I prefer the one with the big flakes)
½ cup sliced or slivered almonds or pecans
3 tablespoons grape seed oil
1 pinch of salt
1 teaspoon cinnamon
2 tablespoons honey
½ cup dried blueberries
½ cup flax seed (ground coarsely in a spic... Continue reading ...
Posted by Elaine Smit on Friday, July 23, 2010,
In :
recipes
We didn’t can the jam in the technical sense but poured it into small clean glass jars to be stored in the refrigerator.
Peach and Apricot Jam
If you have more fruit, then simply double the amounts. This recipe makes 12 jars
• 8 pounds of peaches and apricots, skin peeled and cut into quarters
• 8 cups of sugar
• juice of half a lemon
Combine the ingredients in a pot on the stove and cook on medium high heat and bring to a boil. Stirring occasionally, continue to let the fruit cook and re...
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Posted by Elaine Smit on Sunday, May 16, 2010,
In :
recipes
We made this at a "Cooking Party" over the weekend. It was a hit.
Ingredients
• 2 pound skinless, boneless chicken breast halves - cubed
• 2 cup sliced carrots
• 2 cup frozen green peas
• 2 cups diced potatoes
• 1 cup sliced celery
• 2/3 cup butter
• 2/3 cup chopped onion
• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery seed
• 3 1/2 cups chicken broth
• 1 1/2 cups milk
• 4 (9 inch) unbaked pie crusts
Directions
1. Preheat oven to 350 ...
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Posted by Elaine Smit on Sunday, March 21, 2010,
In :
recipes
I'm in the mood for an easy, nourishing meal. Tonight, I'll be using my slow cooker to make a bacon-flecked stew with white wine and a whole cut-up chicken, reminiscent of the French countryside favorite coq au vin.
Hours later, when the scent wafting from the crockpot tells me that dinner's ready, I'll enjoy it at the table with the rest of the leftover wine. Sound like a relaxing close to a long, busy week? Then make the recipe yourself when you read more
Chicken Stew in White Wine
From: Will...
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Posted by Elaine Smit on Tuesday, March 16, 2010,
In :
recipes
from Food Network Magazine
.
I began by making a basic pizza dough from scratch, then I loaded it with crisp slivers of potato, savory corned beef, sweet cabbage, and three types of cheese. Trust me, this pizza wound up being my pot o' gold at the end of the corned beef rainbow! For the easy recipe, read more.
Ingredients
For the dough:
2 teaspoons sugar
1 package active dry yeast
3 tablespoons extra-virgin olive oil, plus more for the bowl
3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-...
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Posted by Elaine Smit on Tuesday, March 9, 2010,
In :
recipes
Ingredients:
Vegetable oil (for the pan)
Powdered (confectioner’s) sugar
2/3 cup cold water, divided
2 envelopes (2 tablespoons) unflavored gelatin
1 1/3 cups granulated sugar
1/2 cup light corn syrup
1/2 teaspoon salt
1 teaspoon pure vanilla extract
Colored sugar for decorating
Tiny amount of melted chocolate for decorating
Chick- and/or bunny-shaped cookie cutters
Candy thermometer
Directions:
Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap; oil and then generously dust bot... Continue reading ...
Posted by Elaine Smit on Tuesday, February 23, 2010,
In :
recipes
Banana bread is one of my Desert Island Foods, that list of foods that I would want to have with me if I was stranded on a desert island.
There is almost nothing like the smell of baking banana bread, and my family begs me to make banana bread all of the time! Unfortunately, they tend to eat all of the bananas before I can get them to ripen...
Here is my personal favorite Banana Bread recipe, courtesy of Epicurious. I typically trade off the walnuts for pecans, however, as we tend to prefer t... Continue reading ...
Posted by Elaine Smit on Saturday, February 13, 2010,
In :
recipes
The Dove's Nest White Chili
2 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained
1 medium jalapeno, seeded, minced
2 cups chicken stock
1 7-ounce can green chilies, chopped
2 cups chopped cooked chicken
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup (heaping) chopped cilantro
2 19-ounce cans cannellini or Great Northern bean, undrained
1 tablespoon fresh lime juice
salt ... Continue reading ...
Posted by Elaine Smit on Saturday, February 6, 2010,
In :
recipes
I love trying new recipes but I must confess, I find a new recipe, love it, and then promptly leave it in pursuit of the next dish.
Yet there are exceptions- a few dishes so enchanting I cannot resist calling them up for dinner again and again. Julia Child's Roast Chicken with Lemon and Herbs is one of those dishes. The meat is always satisfyingly moist and delicious. The basic recipe can be adapted to whatever fresh herbs you have on hand. If you are fortunate enough to have Meyer lemons a... Continue reading ...
Posted by Elaine Smit on Friday, February 5, 2010,
In :
recipes
10 Nacho Recipes: Perfect for Super Bowl Sunday
Nachos are one of my all-time favorite foods. The crunchy chips, the melted cheese, the gooey toppings — I love everything about nachos
Super Nachos
recipe by Rachel Ray
Ingredients
2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
Pico de Gallo Salsa:
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and fi... Continue reading ...
Posted by Elaine Smit on Wednesday, January 6, 2010,
In :
recipes
 Meyer Lemons
It's that time of year again. Meyer lemons are in season and I get to start thinking about all the wonderful ways I can enjoy them.
So, what to do with these special lemons that I grew with my very own green thumb?
Why, make lemon bars, of course.
The bars bake up with a thin, ivory-colored, crisp-chewy top. Once cooled, refrigerate them to let them firm up even more. Then, cut them into squares and dust with powdered sugar.
They’re not too sweet. They’re not too tart.
Lemon ... Continue reading ...
Posted by Elaine Smit on Thursday, December 31, 2009,
In :
recipes
Cowboy Caviar
Don't bother with soaking and cooking beans for Cowboy Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spice. This is great with tortilla chips or bread.
Ingredients
• 2 (15.8 ounce) cans black-eyed peas, drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 fresh medium jalapeno, stemmed, seeded and minced
• 1 small onion, cut into small dice
• 1/2 yellow bell pepper, stemmed, seeded ...
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Posted by Elaine Smit on Tuesday, December 1, 2009,
In :
recipes
Featured Recipe: Simple Chocolate Layer Cake
By MARK BITTMAN
When it’s my turn to make a dessert for a holiday gathering I head straight for chocolate layer cake. Since I refuse to compromise on ingredients, a certain amount of work is involved, but I streamline the process as much as possible.
Yield 8 to 12 servings
Time About 1 hour
Summary
You can guarantee high quality by using excellent chocolate (Valrhona or the like is not overkill; you'll notice the difference) and unsalted butter.
... Continue reading ...
Posted by Elaine Smit on Saturday, November 28, 2009,
In :
recipes
These holiday cookie recipes were found in the current issue of East Bay Today. Three well known East Bay bakers parted with their favorite holiday cookie recipes.
Learn how to make “Chocolate Peppermint Pinwheels” from Oakland’s Montclair Baking; “Feisty Ginger Cookies” from Teacake Bake Shop of Emeryville, Lafayette and Corte Madera; and gluten-free ”Viennese Crescents” from Mariposa bakery in Oakland.
Now, there’s no excuse. Time’s a wasting, so get baking
Chocolate Pepper... Continue reading ...
Posted by Elaine Smit on Wednesday, November 18, 2009,
In :
recipes
 Perfect Turkey #6 of my Thanksgiving favorites.
I was going to save the best for last but thought since a "Perfect Turkey" takes some planning, we better post now so everyone can start thinking about planning for thier own perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!"
Ingredients
· 1 (18 pound) whole turkey, nec... Continue reading ...
Posted by Elaine Smit on Tuesday, November 10, 2009,
In :
recipes
 This apple pie recipe is absolutely divine!!!! I have never seen another one quite like it. It will always be my favorite, and I hope it becomes one of your favorites as well! Grandma's Apple Pie Ingredients • 1 recipe pastry for a 9 inch double crust pie • 1/2 cup unsalted butter • 3 tablespoons all-purpose flour • 1/2 cup white sugar • 1/2 cup packed brown sugar • 1/4 cup water • 8 Granny Smith apples - peeled Directions 1. Melt butter in a sauce pan. Stir in flour to form a paste... Continue reading ...
Posted by Elaine Smit on Saturday, November 7, 2009,
In :
recipes
Here’s our 3rd Thanksgiving recipe.
Pumpkin Cheesecake
A great alternative to pumpkin pie, especially for those cheesecake fans out there.
Recipe courtesy Paula Deen
Ingredients
Crust:
• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter
Filling:
• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar ... Continue reading ...
Posted by Elaine Smit on Thursday, November 5, 2009,
In :
recipes
 Once you learn how easy it is to make cranberry sauce you'll definitely want to shelf the jellied can variation and reach for the real thing. Serves 12 Ingredients • 1 cup white sugar • 1 cup orange juice • 1 (12 ounce) package fresh cranberries Directions 1. In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it... Continue reading ...
Posted by Elaine Smit on Wednesday, November 4, 2009,
In :
recipes
Recipe #1
“What makes this Sweet Potato Casserole so good is the pecan topping! Try it and I'm sure it will become your new tradition!"
Serves 12
Ingredients
• 4 cups sweet potato, cubed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans
• Optional: 2 cups mini marshmallo...
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Posted by Elaine Smit on Thursday, October 29, 2009,
In :
recipes
 Today is National Chocolate Day. To be fair, I should mention that both December 28th and 29th are also National Chocolate Day. September 13 is International Chocolate Day. You’d be surprised to learn how many days are devoted to chocolate, actually. But who cares about those days right now? TODAY is a day to celebrate chocolate. (Yes, I know … every day is a day to celebrate chocolate). In honor of chocolate, the food of the gods, I wanted to share a recipe with you. Raspberry Truffles I... Continue reading ...
Posted by Elaine Smit on Monday, October 26, 2009,
In :
recipes
 Polenta: n. a medium grind of dried corn, used in many cultures as a cereal grain and cooked into a kind of savory or sweet mush, served on its own or sauced. Panic: n. feelings of intense anxiety when one realizes one is in over her head…Panic no more. Polenta is easier to make than we’ve been led to believe. Read what Mark Bittman has to say about this sweet, creamy, dreamy, yellow grain: To the list of imported dishes that are easier to make than we Americans have been led to believe, yo... Continue reading ...
Posted by Elaine Smit on Wednesday, October 21, 2009,
In :
recipes
Pumpkins are in season and really cheap right now so I have a few of them on hand just waiting to be used. I know exactly what I will be using one of those pumpkins for. How could I resist making this? With pumpkin, caramel and cheesecake all rolled up into one. One of the things that I really like about quick breads is that they are so easy to make. You pretty much just mix all of the ingredients and then bake it. This quick bread had the added step of mixing the cheesecake filling but it wa...
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Posted by Elaine Smit on Monday, October 5, 2009,
In :
recipes
THE smoked paprika from Spain, is the La Dalia brand. An essential cooking ingredient for home chefs, it is consistently high quality, and adds wonderful flavors to everything from yogurt to chicken to chorizo.
I like to add it to a spice rub or barbecue sauce for baby back ribs, or as an accent for roast potatoes or as a flavoring for potatoes and fish dishes, all things with shrimp, light stews, sauces, garlic chicken and roasted meats. Whatever wine you pair with your meal when it includ... Continue reading ...
Posted by Elaine Smit on Tuesday, September 29, 2009,
In :
recipes
Yum! I was looking for a way to use up some peaches and this is what I found! Ice cream covered in lemon marinated peaches, buttery graham cracker crumble and a cinnamon syrup. The little crunchies make the sundae. If you...’re smart you’ll double the recipe. Honestly, you really don’t need the syrup. It’s great with or withoutFor the vanilla ice cream I used the Williams-Sonoma Ice cream starter. The few egg based ice creams I’ve made have not impressed me. They are overly creamy... Continue reading ...
Posted by Elaine Smit on Tuesday, September 22, 2009,
In :
recipes
I have made tomato pie before, but this is by far the best recipe I’ve come across. With the farmers market being full of amazing heirloom tomatoes, now was the perfect time to make it! One of my favorite ways of enjoying tomatoes is a simple baguette with evoo and balsamic and sliced tomatoes all topped off with some cheese and this pie incorporates most of those ingredients and adds in some bacon to make it even better! It may not be the healthiest of pies but how can you go wrong with to...
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