Blackberry Clafouti

I've been interested in trying clafouti for some time-- I saw a recipe online at some point and thought it looked yummy and had a fun name. Well, we had loads of blackberries to use up so today was the day!

Blackberry Clafouti (or Clafoutis)

• 1 tablespoon softened butter
• 1 cup whole milk
• 1/4 cup heavy cream
• 2/3 cup all-purpose flour
• 3 large eggs
• 1/4 cup granulated sugar
• 1 tablespoon grated orange zest
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 cups fresh blackberries
• 1 tablespoon confectioners’ sugar (powdered)

Preheat an oven to 350F. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.

In a large bowl, whisk together the milk, cream, flour, eggs, sugar, orange zest, vanilla extract, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.

Transfer the dish to a heatproof surface and arrange the blackberries over the hot batter. Pour the remaining batter over the blackberries and bake for 35-40 minutes, until a knife inserted in the center comes out clean.

Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm.

I served it with a scoop of vanilla ice cream on the side. Really yummy. Tasted like a custard. I've seen recipes with all sorts of fruit although cherries are supposedly most traditional. I'll have to keep that in mind when cherry season hits in July!

Salsa Eggs a la George

Our friend George always introduces us to great food ideas... if only we lived closer together and could have our food adventures more often! This recipe is so simple- he made it for us for breakfast while camping and I loved it immediately. We often have serrano peppers and cilantro that need to be used- and this is the perfect way. I had it today for lunch- scooping the eggs up with pieces of warmed flour tortilla. Perfection!

Salsa Eggs a la George
makes 1 fairly large serving... multiple to serve as many necessary!

2 eggs
1 tsp milk
2-3 tbsp salsa
1 clove minced garlic
1/2- 1 minced serrano pepper
salt to taste
pepper to taste
1 tsp chopped fresh cilantro (more to your taste-- i like alot)

1. Heat nonstick pan on medium heat. Spray with nonstick spray Add salsa, garlic and serrano and allow to cook down until has less liquid.
2. Meanwhile, whisk eggs and milk together.
3. Add eggs, salt and pepper and scramble. Add cilantro near end of eggs cooking through and cook about 1 minute more.

Baked Macaroni and Cheese

I'll admit I grew up on mac and cheese made from Velveeta. And its creamy and good and what not-- but I love a nice thick, gooey batch of it made with sharp cheddar, or better yet a mix of a few cheeses!

I first had this recipe while camping in a cabin in West Virginia with our friend George. Whenever we are with George- culinary adventures ensue and we eat ourselves into oblivion.

The recipe comes from Alton Brown on the Food Network. I made a batch tonight with plans to bake and eat on Thursday! I can't wait! (I might have sampled it this evening just a little...)

Baked Macaroni and Cheese

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

TOPPING

3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

**Mike and I will argue over whether it is appropriate to use a lesser fat milk in this type of recipe. Being that we routinely have whole milk around for our 2 year old-- I will often use 1/2 and 1/2-- 1/2 whole milk and half 1 percent. Turns out beautifully and just as thick and creamy. And what he doesn't know won't hurt him! **

Grandma's Sweet Potatoes

One of my favorite things my Grammy makes is her Sweet Potato and Apples casserole. She makes it for holidays with me in mind. Easter was no exception today! I loved it and scarfed down multiple servings. I even scaled down the ham and other items on my plate to assure I would have enough of an appetite!

I've made it myself but somehow hers is sweeter and more syrupy and wonderful. Must be the grandma love. Here is the recipe!!

Grammy's Sweet Potatoes and Apples

1 cup sugar
3 tbsp corn starch
1 1/4 cup water
1 tsp salt
cinnamon
1/2 cup butter
5 apples (peeled, cored and cut into wedges)
4-5 sweet potatoes, parboiled, peeled and sliced

In a saucepan, combine sugar, cornstarch, water, salt and butter. Cook until thickened. Layer apples and potatoes in a 9X13 dish. Sprinkle with cinnamon between layers. Spoon sauce over casserole. Bake in 350 degree oven for 1 hour

TIP: I add cinnamon to the sauce too.

Homemade Spaghetti Noodles

Tonight I had a treat brought my Mom and Dad Mirth-- homemade spaghetti and meatballs from Valerio's. I adore their homemade spaghetti--- soft, thick doughy noodles with big homemade meatballs. It is so delicious. So it inspired me to share my favorite meatball recipes. I use both of these recipes regularly and either also freezes well so you can enjoy homemade meatballs easily anytime!

Kerrie's Yummy Meatballs (my college buddy)
1 lb ground beef
3/4 cup bread crumbs, plain
1 egg
1/4 cup onion
1 tsp Italian Seasoning
dash of secret spice (I can't tell you, its Kerrie's dad's secret to share! but its fabulous)
dash milk
salt & pepper to taste

Combine all ingredients except beef. Add ground beef and mix well with your hands (if you're into that... it works best!). Press together into a big ball and place on a cutting board. smash down and press to about 1 inch or 1 1/2 inch thick rectangle. Cut 1-2 inch rows both ways depending on how big you like your meatballs. Seperate each cube and roll into a ball, place into a glass backing pan (9X13) sprayed with nonstick spray. Bake at 375 for 30 minutes. Use in sauce and serve or freeze and thaw as you need them!

**sometimes i like to add parmesan cheese to the meatballs also.. if i do i use about a 1/4 cup.

Emeril's Spaghetti and Meatballs
1 tablespoon bacon drippings or olive oil
1 cup diced onions
1 1/2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans tomato sauce
1/2 (6-ounce) can tomato paste
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
Salt and freshly ground black pepper
12 ounces ground chuck
8 ounces ground pork sausage
2 tablespoons red wine
1 large egg, lightly beaten
1/2 cup minced green onions, white parts only
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley leaves
3 tablespoons grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Essence, recipe follows
1 pound spaghetti, cooked, drained and tossed with olive oil

Heat the bacon drippings (or olive oil) in a Dutch oven over medium-high heat. Add the onions and cook until softened and translucent, about 8 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Add the crushed tomatoes, tomato sauce, and tomato paste. Season the sauce with the basil, oregano, salt and pepper. Bring to a simmer over medium-high heat, stirring occasionally.

Place the remaining ingredients, except spaghetti, in a large mixing bowl. Mix together just until combined. Form meatballs by rolling meat mixture into 1 tablespoon-sized balls. Place meatballs on a plate as they are formed. (Hint: If your hands are slightly damp, the meatballs will roll more easily without sticking.)

Place the balls into the simmering sauce 1 at a time. Allow the sauce to return to a simmer, and cook, partially covered. Let the meatballs to rest undisturbed for 25 minutes before stirring. When the meatballs rise to the top, stir gently. Simmer, partially covered, for an additional hour, stirring occasionally to prevent the sauce from sticking to the bottom of the pot. Remove the sauce from the heat and serve immediately over cooked spaghetti.

Reserve leftover sauce and meatballs for the Pasta Frittata.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Macadamia Nut Cookies

Our new kitchen has inspired a baking kick in me like none ever seen before. The molasses cookies have been devoured so now it is time for another cookie I've always wanted to try to make: Macadamia Nut. I actually think I have only had the Otis Spunkmeyer version! Those are glorious so I imagine the homemade ones will be REALLY fabulous.

White Chocolate Macadamia Nut Cookies
1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
7 oz macadamia nuts, coarsely chopped
2 cups white chocolate chip cookies

1. Cream together butter and sugars. Add eggs and vanilla and beat until smooth.
2. Combine flour baking soda and salt and then add to wet ingredients. Beat for 2 minutes.
3. Stir in chocolate chips and macadamia nuts.
4. Refrigerate dough for several hours or overnight.
5. Drop by tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until golen brown. Cool on pans for 1 minute before removing to cooling rack.

Yields: 6 dozen.

Sadly I did not read ahead to find out I would not be sinking my teeth into a cookie tonight as the dough has to refrigerate. But if the cookies are as good as the raw dough which I shamelessly licked from the beater and spatula- then this is a keeper!

Molasses Cookies

Its not like me to spontaneously bake. I consider myself a fabulous chef but baking is challenging for me. But I think equipped with the right tools I can do it!! So i got out my spiffy red Kitchen Aid mixer and whipped up these cookies tonight! They turned out beautifully!

Molasses Cookies

1 cup sugar
3/4 cup shortening
1/4 cup molasses
1 egg

2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt
2 1/2 teaspoons baking soda

Preheat oven to 350 degrees.
Mix sugar, shortening, molasses, and egg together until well combined.
Mix together dry ingredients and add to wet ingredients. Mix together until dough is combined.
Roll teaspoonfuls of dough into balls and roll in sugar.
Place balls on a baking sheet and bake for 9 to 11 minutes until cracked on the top.
Remove cookies from baking sheet and allow to cool.

And to give credit where credit is due.... i got this recipe from one of my favorite recipe blogs:
http://thepioneerwoman.com/cooking/

My New Food Blog!

As I was sitting here about to post a recipe I made on various sites (my family's message board, another message board I belong to) I realized that I have such a collection of recipes and cooking experiences and its crazy to post it all in many different places!

That, and I have a beautiful new kitchen to experiment and play in- so why not chronicle the glory of cooking in my brand new kitchen!!

We finished our kitchen about 2 weeks ago- just a few tiny touch ups to go. While our kitchen isn't huge by any means, I love it. We have granite countertops and a new gas stove. It is so exciting to have a place that is beautiful and clean and cozy to prepare meals. I haven't taken "finished" pictures yet but as soon as I do, I will post it here!