Tag: cream

Breads · Garden

Delicata Squash and Sage Biscuits

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This recipe has been in my ‘must try’ stack for two years. Finally, I had the delicata squash and the motivation to make them and I was not disappointed. Oh my gosh, they are so flaky and delicious. My garden sage was plentiful, so it was the perfect time. Wouldn’t these be wonderful for the Thanksgiving table?

Delicata Squash and Sage Biscuits

INGREDIENTS:
  • 1 medium-small delicata squash (½ cup squash purée)
  • 2 cups unbleached white flour
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 Tbsp. cane sugar
  • 1 tsp. salt
  • 6 Tbsp. unsalted butter, chilled
  • 1 small bunch of fresh sage (1 ½ tsp. chopped and 10 whole leaves for garnish)
  • ¾ cup heavy cream
  • For the egg wash:
    • 1 small egg
    • 1 Tbsp. milk
DIRECTIONS:
  1. Slice the delicata squash in half, lengthwise. Remove all the seeds and stringy pulp around the seeds. Place the squash halves cut-side facing down on a baking sheet. Roast in a 400F oven for about 30 minutes or until a knife pierces the flesh like soft butter. Remove from the oven and allow to cool a bit. Scoop out the roasted flesh and discard the skins. Mash by hand with a potato masher, or if you wish, purée with a hand blender until smooth. Measure out 1/2 cup of squash purée. Chill the purée in the fridge.
  2. 2In a medium bowl, whisk the flour, sugar, salt, baking powder, and baking soda. Using a box grater, grate the cold butter into the flour mixture. Place this mixture in the freezer while you prepare the wet ingredients (about 5 to 10 minutes).
  3. 3In another bowl, mix the chilled cream, squash purée, and finely chopped sage. Whisk together until smooth. In another smaller bowl, make the egg wash by beating the egg and 1 Tbsp. of milk together.
  4. 4Remove the dry ingredients from the freezer. With a pastry cutter or your hands, make sure the grated butter is fully incorporated into the flour (it should look like bread crumbs). Gently add the squash and cream mixture to the dry ingredients, stirring just until the dough starts to come together. Using your hands, lightly knead the dough in the bowl, until uniform, but avoiding overhandling it.
  5. 5Lightly dust a clean work surface with flour and either roll or simply press the dough out to 3/4 inch thickness. Using a 2 1/2 inch round or square cookie cutter, cut out the biscuits. Brush the tops with egg wash and gently press a whole sage leaf on top of each biscuit. Place on a lightly buttered baking sheet. Bake for 12 to 15 minutes in a 400F oven, until golden on top. Transfer the biscuits to a cooling rack and serve warm.

Recipe from PBS Food Recipes

Poultry

Tuscan Chicken

cathysmahaLeave a comment

Tuscan Chicken is an easy, flavorful dinner fit for entertaining. I served this dish over Trader Joe’s Multigrain Blend with Vegetables and liked the combination. Serving with a pasta or potatoes would be equally delicious. I had enough sauce but think doubling the sauce would be even better.

Tuscan Chicken

INGREDIENTS:
  • 2 (8-ounce) boneless skinless chicken breasts 
  • 1 cup roughly chopped fresh baby spinach
  • 1/2 cup heavy whipping cream (I used half & half)
  • 1/2 cup finely grated parmesan cheese, plus more for serving 
  • 1/4 cup chopped sun-dried tomatoes (blot off excess oil)
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
DIRECTIONS:
  1. Prepare Chicken: Cut each chicken breast horizontally so it’s half as thick as before, resulting in 4 thinner pieces. Pat them dry with paper towels. Generously season both sides of each chicken piece with salt and pepper.
  2. Sear Chicken: Heat 10-inch sauté pan over medium to medium-high heat until hot. Add olive oil to cover pan, and place chicken breasts in single layer over oil. Cook until each side is golden brown, 4 to 5 minutes per side. When chicken is cooked through, transfer to large plate. Work in batches if your pan is not large enough to hold all at once.
  3. Make Sauce: Reduce to low heat. Add heavy whipping cream, butter, and parmesan cheese to pan. Stir until butter and cheese are melted, scraping up any browned bits on bottom of pan. Increase to medium heat and bring to simmer. Stir in spinach until wilted. Stir in minced garlic and oregano until well-mixed.
  4. Return Chicken & Serve: Transfer chicken back to pan, leaving any liquid on plate, and simmer for 1 minute. Top with sun-dried tomatoes. Turn off heat. Serve, and optionally top with additional grated parmesan cheese.

Note: I served this on top of Trader Joes Multigrain Blend with Vegetables

Recipe from SavoryTooth

Pastas

Pumpkin Rigatoni with Rosemary Walnut Crispies

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Pumpkin Rigatoni with the savory, delicious rosemary walnut crispies is a real treat. Daughter, Megan, first made this (substituting the pasta) and it was divine. I made it a couple of weeks later and, again, loved the results. The Rosemary Walnut Crispies can be made in advance to save prep time. I opted to add cooked, shredded chicken to add some protein, a nice addition. The rosemary walnut crispies would be delicious on a pear or other fall salad!

Pumpkin Rigatoni with Rosemary Walnut Crispies

INGREDIENTS:
  • Pumpkin Rigatoni:
  • 2 tablespoons butter
  • 4 cloves garlic, thinly sliced or minced
  • 1 cup pumpkin puree
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1–2 teaspoons kosher salt
  • squeeze of lemon
  • 1 lb. rigatoni
  • Optional: 2 cups shredded, cooked chicken breast
  • Rosemary Walnut Crispies:
  • 1 cup walnuts, chopped
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon melted butter
  • 1–2 tablespoons brown sugar (I like 2)
  • 1/2 teaspoon kosher salt (more to taste)
  • black pepper to taste
DIRECTIONS:
  1. Rosemary Walnut Crispies: Preheat oven to 375 degrees. Run the walnuts through a food processor until they have a chopped texture. Arrange chopped walnuts on a small sheet pan and toast in the oven for 8-10 minutes. Remove from the oven and toss with rosemary, butter, sugar, salt, and pepper. Set aside to cool.
  2. Pasta: Cook according to package directions. Drain.
  3. Pumpkin Alfredo Sauce: While the pasta cooks, heat the butter in a skillet over low heat. Add the garlic and saute until fragrant (do not brown the garlic – it tastes bitter). Add the pumpkin and broth; simmer until smooth. Add the cream and salt; simmer until the sauce coats the back of a spoon. Add a little squeeze of lemon juice if you’re into that. Add cooked pasta to the sauce. Optional: stir in shredded chicken
  4. Assemble: Serve pasta in shallow bowls with a sprinkle of the walnut crispies on top, and a little sprig of rosemary for a fancy garnish if, you know, you’re fancy.

Recipe from PinchofYum with modification to add chicken.

Fish · Pastas · Uncategorized

Cheesecake Factory Shrimp Scampi

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Shrimp Scampi is a favorite for our family and daughter, Sarah, made this delicious dish. It was so yummy and the kids devoured it, too. Definitely worth a place in the recipe box (or in today’s term, digital file).

Cheesecake Factory Shrimp Scampi

INGREDIENTS:
  • 1-2 lbs fresh shrimp, cleaned and deveined
  • Angel Hair Pasta
  • 1 diced tomato
  • 6-8 whole cloves of garlic
  • 1 diced shallot
  • 1 pint heavy cream
  • 1 cup dry white wine
  • Olive oil
  • Fresh basil
  • Parsley

For the Shrimp:

  • Milk
  • Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
DIRECTIONS:
  • Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you’ll need for the sauce so it should be big.
  • Soak the shrimp in milk and combine the dry ingredients (flour, cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel and put aside.
  • Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low.Taste the food and spice accordingly, you’ll definitely need some salt. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
  • COOK ANGEL HAIR PASTA in a separate pot.
  • Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. Now add the fried shrimp, Basil, diced tomato, and parmesan cheese. The sauce will thicken as it cools.
  • To plate pour some sauce on a arange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

Recipe from Food.com

Breads · Breakfast

Peach Scones

cathysmahaLeave a comment

Oh, the memory of high tea in England with delicious scones, pastries, and tiny sandwiches. The Peach Scone recipe sounded delicious and I had to try it. They were as yummy as I thought they would be and I didn’t even eat with clotted cream and jam (although that would also be delicious).

Peach Scones

INGREDIENTS:
  • 1/2 cup (1 stick) unsalted butter, frozen
  • 2 cups all-purpose flour, plus more for dusting the work surface 
  • 3 tablespoons granulated sugar 
  • 1 tablespoon baking powder 
  • 1/2 teaspoon sea salt 
  • 1 cup sliced peaches, thawed if frozen (I used fresh)
  • 1/2 cup heavy whipping cream, plus more for brushing on the scones 
  • 1/2 cup sour cream 
  • 1 large egg 
  • 1 teaspoon vanilla extract 
  • 1/4 teaspoon almond extract 
  • Glaze:
  • 1 cup powdered sugar
  • 1 to 2 tablespoons heavy cream 
  • 1 teaspoon vanilla extract 
  • 1/4 teaspoon almond extract 
  • Pinch sea salt 
DIRECTIONS:
  1. For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
  2. Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
  3. Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm. (Note: I had to bake a bit longer until they were golden brown).
  4. Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.

Recipe from Food Network Kardea Brown.

Desserts · Family Favorites · New Traditions

Peach Ice Cream

cathysmahaLeave a comment

Fresh Peach Ice Cream is a summer dream come true. I’ve made it in the past but never cared for the icy chunks of peach in the ice cream. This recipe appealed to me with the blended peaches, allowing the peach flavor to permeate the ice cream. I added a bit of lemon juice (noted in the recipe below) to add a little citrus kick to the creamy goodness of peach ice cream. I served with fresh raspberries, my favorite combination with peach!

Peach Ice Cream

INGREDIENTS:
  • 2 cups chopped peaches (peel removed)
  • 1 1/4 cups sugar (divided)
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 tsp vanilla extract
  • optional: 1/2-1 tsp fresh lemon juice
DIRECTIONS:
  • Mix chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so the peach pieces release their juices. 
  • Blend peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
  • In a large bowl combine peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
  • Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. And allow to run according to manufactures instructions (Mine is about 25-30 minutes.) 
  • Serve now for soft serve ice cream. 
  • For scoopable ice cream, scoop the peach ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight. Then scoop and serve.

Recipe slightly adapted rom LikeMotherLikeDaughter

Desserts · Family Favorites · Italian Dishes

Tiramisu

cathysmahaLeave a comment

Tiramisu is one of my favorite desserts and this recipe is heavenly.  I followed Chef Lucas during the COVID lockdown.  When I saw his Facebook Live featured Tiramisu, I was in!  I have found that Ladyfingers from Cost Plus World  Market are best, and appropriately crunchy. The ladyfingers from my local grocery store are soft, so I crisp them up in the oven before dipping into the water/Amaretto mixture.

I’d highly recommend a food scale to get the ingredients right, but I have adapted to U.S. measurements below. 

TIRASMISU

INGREDIENTS:
  • 3 eggs
  • 130g sugar (4.58 ounces or .5725 cup)
  • 500g mascarpone (17.637 oz. or 2.205 cup)
  • 125g whipping cream (4.40925 oz. or .55116 cup)
  • 100g amaretti cookies (3.5274 oz. or .44 cup)
  • 30g cocoa powder (1.058 oz. or .1323 cup)
  • 1 package lady fingers
  • 1/2 cup amaretto liquor
  • 1/2 cup caffè (coffee) or water
DIRECTIONS:
  1. Using a tumbler, fill about 3/4 full with 50% Amaretto (or coffee) and 50% water.
  2. Quickly dip each ladyfinger in the glass; flip to get both sides. Place in 9×13″ glass dish.  There should be about 15 ladyfingers per layer.
  3. Crush the Amaretto cookies. Set aside.
  4. Separate the eggs.
  5. Add sugar to the egg yolks.  Mix well.  Add Mascarpone to the egg mixture. Folding in gently.
  6. Add a dash of water to the egg whites.  Beat until stiff peaks.
  7. Fold the egg white mixture into the yolk mixture.
  8. Add Amaretto cookies, crumbled, to the mixture.
  9. Whip the cream until stiff peaks form.
  10. Fold whipping cream into egg mixture.
  11. Spread 1/2 of the cream mixture over the first layer of lady fingers.
  12. Put cocoa powder in a sieve and sprinkle over the cream mixture.
  13. Repeat the dipping of lady fingers in Amaretto and water and place 2nd layer into the pan.
  14. Spread remaining cream on top of the lady fingers.
  15. Chill the Tiramisu.
  16. When ready to service, sift cocoa powder over the top.
  17. Cut into squares and serve.

Recipe from Chef Lucas Migliorelli

New Favorite · Pastas

Pasta with Chard and Bacon

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A few years ago I watched the Rachel Ray episode where she made this dish, sharing it was one of her husband’s favorites.  It’s easy peasy and so delicious!  It reminds me of a pasta with bacon that I made when the kids were small.  Delicious!

PASTA WITH CHARD AND BACON

1 large bunch or 1.5 pounds large, leafy Swiss chard
1/2 pound meaty bacon
2 tablespoon olive oil or butter
1 onion, white or yellow
1 leek
4 cloves garlic
salt & pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons thyme
1/2 cup white wine
1/2 cup stock, optional
1 pound spaghetti
1 cup pecans
about 3/4 cup heavy cream
about 1 cup grated Pecorino cheese, plus more for serving

  • Gather your ingredients.
  • Place a large pot of water on to boil for pasta.
  • Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
  • Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
  • Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
  • Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
  • Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
  • Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
  • Toast nuts while pasta cooks in small skillet over moderate heat.
  • Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.

Recipe adapted from RachelRay

New Favorite · Soups and Stews

Broccoli Cheddar Soup

cathysmahaLeave a comment

Cold winter nights mean hearty soups in my kitchen. Broccoli Cheddar Soup is always a favorite when dining out but I’ve rarely made it.  This is a great recipe that has become a family favorite.

IMG_7524

BROCCOLI CHEDDAR SOUP

1 tablespoon + 4 tablespoons unsalted butter, divided
1 small/medium sweet yellow onion, diced small
1 clove garlic, peeled and minced finely
1/4 cup all-purpose flour
2 cups low-sodium vegetable or chicken stock
2 cups fat-free half-and-half (I used regular half-and-half)
3 cups broccoli florets, diced into bite-size pieces
2 large carrots, trimmed, peeled, and finely chopped
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon smoked paprika or regular paprika, optional and to taste
1/2 teaspoon dry mustard powder, optional and to taste
pinch cayenne pepper, optional and to taste
8 ounces grated extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls

  • In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté   over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
  • Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
  • In a large heavy-bottom pot, add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
  • Slowly add the vegetable stock, whisking constantly.
  • Slowly add the half-and-half, whisking constantly.
  • Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
  • While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
  • Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne.  Stir to combine.
  • Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
  • Optional: I used a Braun hand blender to blend the vegetables into a creamier consistency.
  • While soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
  • Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently in the microwave.

Recipe slightly adapted from Averiecooks.com  

Family Favorites · Holidays · Soups and Stews

Chicken and Wild Rice Soup

cathysmahaLeave a comment

Cold winter days and soup are the perfect pair.  I have such fond memories of Chicken and Wild Rice Soup from Panera and also from the little luncheonette at my work. With temperatures near and below zero this week, I was craving this savory gem especially after all of the sweets from the holidays.  It didn’t disappoint!

CHICKEN AND WILD RICE SOUP

2 tablespoons butter
2 tablespoons onion, minced
1/4 cup flour
4 cups chicken broth
2 cups cooked wild rice
1 cup diced, cooked chicken
1/2 teaspoon salt
1 cup half and half
2 tablespoons dry white wine (or dry sherry)
minced parsley or chives

  • Melt butter in 6 quart kettle and sauté onion until tender. Blend in flour, gradually add broth and continue stirring.
  • Cook, until mixture thickens slightly. Stir in rice, chicken and salt. Simmer about 5 minutes.
  • Blend in half and half and wine. Heat to serving temperature. Garnish with minced parsley or chives.