Deirdre's Dish ~

Dishing it up, dishing it out and making life delicious ~ one day at a time

Marshmallow Puffs make perfect Pops June 29, 2012

Filed under: Recipes,Uncategorized — deirdre175 @ 5:50 pm
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When I think back upon the summer dessert recipes of my early childhood, I think about fruit-laden JELL-O molds, homemade frozen popsicles and the ever popular S’more – which got me thinking and inspired some recipe surfing to discover there’s more versatility to the ubiquitous marshmallow than the traditional summer “S’more.” While the chewy gooey sugary puff is a great confectionary component to many sweets, in this Marshmallow Pop recipe it grabs center stage and makes a statement all its own. (And, its ordinarily under-appreciated gelatin counterpart garners a favorable second billing recognizing its use transcends beyond the basic JELL-O mold.)

Ingredients:
1 pkg. Jumbo Marshmallows
1 3 oz. pkg. JELL-O (flavor of your choice)

Tools:
Tooth picks
Small dish of water – ½ inch deep
Paper towels

Directions:
Select your favorite JELL-O flavor or create a combination of flavors. Pour mix into a shallow bowl.
Insert a tooth pick into each marshmallowand arrange on a tray or cookie sheet.
Hold the marshmallowby the pick and dip into the water ensuring it is coated on up to the top of the barrel.
Roll around on the paper towel to eliminate excess moisture.
Roll in the JELL-O powder mix – set aside and repeat with remaining marshmallows
Refrigerate for approximately 1 hour and serve.

 

Mother’s Little Secret… BBQ Sauce June 21, 2012

Filed under: Recipes,Uncategorized — deirdre175 @ 6:14 pm
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Ok maybe it’s not so secret that I don’t always make my own barbecue sauce, but when I do (and once you too have sampled this recipe) you will vow never to hit the bottle again – as in store-bought sauces.

The process is simple and the end result is mouth-watering magnificent and oh so versatile. I jokingly say to my posse of BBQ fanatics that this sauce is so good you can slap it on anything (including patio furniture) and my family will devour it.

 

Ingredients:

  • 1 cup taco sauce
  • 1/2 cup white sugar
  • 1/2 cup molasses
  • 1/2 cup vegetable oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon dry hot mustard
  • 1/2 teaspoon dried oregano
  • 1 dash hot pepper sauce

Directions:

  1. In a medium bowl whisk together taco sauce, white sugar, molasses, vegetable oil, cider vinegar, soy sauce, dry hot mustard, dried oregano and hot pepper sauce. Chill covered in the refrigerator until ready for use.

Allrecipes.com

 

Grilled Romaine Caesar Toss May 20, 2012

Filed under: Recipes,Uncategorized — deirdre175 @ 6:27 pm
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Sometimes you find the coolest things in the most unlikely places ~ such as this Grilled Caesar Salad recipe that I came across in the magazine section of The New York Times. (The preparation is much easier to tackle than taking on the Crossword Puzzle.) Considering Memorial Day is around the corner kicking off the season of “grilling and chilling” this is the perfect side to toss into your weekend menu. I added a couple of hard boiled eggs, cherry tomatoes and grilled bread (torn into bite size pieces) to make the dish a bit more colorful and substantial. Another option is to top with Rotisserie Chicken or Albacore Tuna and call it a light Sunday night supper after a relaxing day on the links, at the beach or by the pool.

Grilled Caesar Salad
For the dressing:
1 clove garlic, peeled and minced
4 anchovy fillets, rinsed and minced
3 egg yolks
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
1 tablespoon Worcestershire sauce
1 tablespoon red-wine vinegar
Kosher salt and freshly ground black pepper to taste

For the vinaigrette:
1 tablespoon lime zest
1 lime, juiced, approximately 2 tablespoons
1 tablespoon white balsamic vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

For the salad:
2 tablespoons extra-virgin olive oil
2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
1/2 cup grated Parmesan cheese.

Preparation:
1. Make the Caesar dressing. Put the minced garlic into a medium bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the egg yolks and the mustard, and begin to whisk them with the paste. Add a small stream of olive oil while continuing to whisk. Add more olive oil, whisking all the while, until the dressing begins to emulsify. Add the Worcestershire sauce, and continue to whisk until the dressing achieves a mayonnaiselike consistency. Add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper. Set aside.
2. Make the vinaigrette. Combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine. Season to taste with salt and pepper. Set aside.
3. Make the salad. Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these over a low fire for 15 to 20 seconds on each side, until they have a light goldenness, and remove to a platter. Using a pastry brush or a small spoon, paint the Caesar dressing over the lettuce, making sure to get dressing between the leaves. Return lettuces to edges of grill, sprinkle with Parmesan and cover for 30 seconds to allow the cheese to soften and toast. Remove lettuce to a platter, and drizzle with lime vinaigrette. Serve two pieces each, alongside a steak. Serves 4. Adapted from Alan Ashkinaze, Millesime, New York.

Originally published with Grilled Caesar Salad
By SAM SIFTON, May 20, 2012

 

I Love Lidia ~ Recipe for Chicken with Green Olives and Pine Nuts May 16, 2012

Filed under: Recipes,Uncategorized — deirdre175 @ 5:57 pm
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I was recently at a fundraiser at which one of television’s most-loved chefs, best-selling cookbook author and restaurateur –  LIDIA BASTIANICH –  was the honored guest and feature speaker. While chatting with the “First Lady of Italian Cuisine” I was delighted to discover she was indeed the “real deal” and came across as direct and delicious as her recipes.  Her passion for cooking, comfort, and all things “La Familia” was evident in every word she spoke, and by the end of the evening I felt like we were true friends. I have prepared many of her famed recipes and continually reference one chicken dish as my all-time favorite when looking to serve family style comfort food that’s simple and flavorful and epitomizes all things “Lidia!”

Buon Appetito!

Ingredients:

3 to 4 pounds assorted chicken pieces, cut-up
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons butter
3 garlic cloves, peeled
2 bay leaves, preferably fresh
1 cup brine-cured green Italian olives
½ cup white wine
¼ cup pine nuts, toasted

Directions:

Rinse the chicken pieces, and pat dry with paper towels. Trim off excess skin and all visible fat. Cut drumsticks off the thighs; cut breast halves into two pieces each. Season the chicken all over with the salt.

Put the olive oil and butter in the pan, and set over medium-low heat. When the butter is melted and hot, lay in the chicken pieces, skin side down, in a single layer; drop the garlic cloves and bay leaves in the spaces between them.

Cover the pan, and let the chicken cook over gentle heat, browning slowly and releasing its fat and juices. After about 10 minutes, uncover the pan, turn the pieces, and move them around the pan to cook evenly, then replace the cover. Turn again in 10 minutes or so, and continue cooking covered.

While the chicken is browning, pit the olives (if they still have pits in them). If you’re using small olives like Castelvetrano, use a pitter and keep them whole. If you have larger olives (such as Ascolane or Cerignola), smash them with the blade of a chef’s knife to remove the pits, and break them into coarse chunks.

After the chicken has cooked for 30 minutes, scatter the olives onto the pan bottom, around the chicken, and pour in the wine. Raise the heat so the liquid is bubbling, cover, and cook, gradually concentrating the juices, for about 5 minutes.

Remove the lid, and cook uncovered, evaporating the pan juices, occasionally turning the chicken pieces and olives. If there is a lot of fat in the bottom of the pan, tilt the skillet and spoon off the fat from one side.

Scatter the pine nuts around the chicken, and continue cooking uncovered, turning the chicken over gently until the pan juices thicken and coat the meat like a glaze.

Turn off the heat, and serve the chicken right from the skillet, or heap the pieces on a platter or in a shallow serving bowl. Spoon out any sauce and pine nuts left in the pan, and drizzle over the chicken.

 

The Power of Parchment Paper April 26, 2012

Filed under: Kitchen appliances,Recipes,Uncategorized — deirdre175 @ 11:46 pm
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Parchment paper, also known as baking parchment, is a type of cellulose paper that is coated with silicone. Its primary use is to act as a nonstick disposable surface for baking and cooking. It can withstand heat and will not burn or smoke during use inside the oven. It can be used for most types of baking, including cookies, cakes, breads and cupcakes. It can also be used for cooking with a roasting pan or inside a casserole dish.

For me, Parchment paper is one of the must have essentials in my pantry. I regularly use it for baking, but most recently implemented it into my recipes for broiled fish ~ salmon in particular. The paper seems to absorb the excess oil from the fish in addition to lessening the unpleasant odor that can permeate the kitchen while cooking.

This recipe for broiled salmon is simple, delicious and the clean-up is a snap.

Ingredients:

  • 2 garlic cloves
  • 3/4 teaspoon finely chopped fresh rosemary leaves
  • 3/4 teaspoon finely chopped fresh thyme leaves
  • 1 tablespoon dry white wine
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • Nonstick olive oil cooking spray
  • 6 (6 to 8-ounce) salmon fillets
  • Salt and freshly ground black pepper
  • 6 lemon wedges

Directions:

In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.

Preheat the broiler. Line a heavy rimmed baking sheet with parchment paper.  Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Recipe courtesy of foodnetwork.com
• 2 garlic cloves
• 3/4 teaspoon finely chopped fresh rosemary leaves
• 3/4 teaspoon finely chopped fresh thyme leaves
• 1 tablespoon dry white wine
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• Nonstick olive oil cooking spray
• 6 (6 to 8-ounce) salmon fillets
• Salt and freshly ground black pepper
• 6 lemon wedges
•
Directions:
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
Preheat the broiler. Line a heavy rimmed baking sheet with parchment paper.  Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Recipe adapted from  foodnetwork.com

 

What’s Up Doc ~ Carrot Raisin Salad April 4, 2012

Filed under: Recipes,Uncategorized — deirdre175 @ 6:52 pm
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Side dishes are sometimes given second billing status when planning a meal, however I can personally attest that side dishes can also be the deal breaker in making the meal a success. I now go by the rule ~ If the main course is not strongly supported by complementary counterparts, the culinary performance will have no repeat requests.
This shredded carrot salad is the perfect supporting side for any roast meat, ham or fried chicken dish. It also makes a colorful and refreshing addition to the Easter Sunday dinner table. And though it may conjure up memories of the 70s and 80s, re-run recipes are all the rage these days.

Now, eat your carrots!

Ingredients:
• 4 cups shredded carrots (about 4 large)
• 3/4 to 1-1/2 cups golden raisins
• 1 cup fresh pineapple cut into bite size pieces
• 1/4 cup mayonnaise
• 2 tablespoons sugar
• 2 to 3 tablespoons milk
Directions:
• Place carrots, raisins and pineapple in a large bowl. In a small bowl, combine the salad dressing, sugar and enough milk to achieve dressing consistency. Pour over carrot mixture; toss to coat. Refrigerate for at least 1 hour before serving.

 

Mm Mm (Better than Campbell’s Soup) Good March 2, 2012

Filed under: Recipes,Uncategorized — deirdre175 @ 6:21 pm
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The challenge: College kids are coming home for break; it’s the season of Lent which means no meat on Fridays; and you’re trying to be creative and think outside the usual Friday night pizza box.

The solution: Fire Roasted Tomato Soup! The fire roasted goodness and warmth of this soup allows you to ladle up something substantial and delicious for a Friday dinner or any day of the week. The combination of roasted tomatoes along with the green chilies adds depth and texture while the addition of butter, added at the very end, gives the soup a velvety richness that embraces the heat of the chilies without making it overpowering. Serve with a loaf of crusty bread or Texas Toast grilled cheese and enjoy what I call, “Mm mm REALLY Good!”

Fire Roasted Tomato Soup
Ingredients:
2 Muir Glen® Diced Fire Roasted Tomatoes 28 oz
1 Muir Glen® Diced Fire Roasted Tomatoes with Green Chili 14.5 oz
2 cups vegetable broth
2 vegetable bouillon cubes
3 tablespoons sugar
8 tablespoons salted butter
1 teaspoon salt
1 teaspoon pepper
Sour Cream for topping
Cilantro sprigs for garnish

Directions:
Puree one 28-oz. can of Diced Fire Roasted Tomatoes and one 14.5-oz can of Diced Fire Roasted Tomatoes with Green Chili in a food processor. Pour into a large soup pot. Add the remaining can of tomatoes, vegetable stock, bouillon cube and sugar. Stir well and bring to a boil. Simmer for 30 minutes, stirring occasionally so soup doesn’t burn. Add the butter season with salt and pepper and stir until butter is melted. Let simmer for an additional 5 minutes before serving with a dollop of Sour Cream and sprig of Cilantro.

 

Fat Tuesday Pancakes ~ not your traditional Flap Jacks February 22, 2012

Filed under: Recipes,Uncategorized — deirdre175 @ 1:11 am
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Fat Tuesday, or as my Dublin born mother called Shrove Tuesday, is the day before Ash Wednesday, the first day of Lent. This special Tuesday is mainly observed in English speaking countries, Ireland in particular, and is known for the eating of pancakes before the start of Lent. In our household it was a welcome celebration where we were treated to breakfast fare for dinner which was a quick and easy way for my mother to get a meal on the table while being equally cost effective. BUT instead of whipping up a batch of buttermilk flap jacks smothered in Maple syrup, my mother introduced us to a lighter, and slightly tangy-sweet pancake, which closely resembled a crepe.

Served with freshly squeezed lemon juice and a generous sprinkling of sugar, this Shrove Tuesday meal  is a refreshingly sweet way to begin the 40 day Lenten fast.

Ingredients:

1 egg

1 cup whole milk

1/2 tsp. vanilla extract

1 cup all purpose flour

2 tsp. baking powder

1/2 tsp. salt

Freshly squeezed lemon juice

Caster Sugar, for sprinkling

Directions:

Beat egg, milk and vanilla together. Combine remaining ingredients and stir into the batter, until somewhat smooth. Don’t over mix. Pour a little batter onto a hot griddle (sprayed with Pam) leaving  at least 2 inches  between pancakes. Allow pancakes to cook until the tops form bubbles, then flip with a spatula. Cook until the underside is lightly browned. Note: If batter gets too thick, thin with more milk.

Makes 10 (4″) pancakes.

 

Homemade Bailey’s Irish Cream November 21, 2010

Filed under: Recipes,Uncategorized — deirdre175 @ 8:43 pm
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Here’s an all time favorite, and frequently requested, recipe from my cookbook “Home On The Range.” My mother, a feisty Irish woman mastered the art of making this rich and creamy beverage which I call “decadent deliciousness” and can easily be served in place of dessert.

Make mine a double!

Decadent Deliciousness

Decadent Deliciousness

HOMEMADE BAILEY’S IRISH CREAM
1 cup Irish whiskey
1 can Eagle sweetened condensed milk
1 pint heavy cream
4 Tbsp. Hershey’s liquid chocolate
1 tsp. pure vanilla extract

Pour heavy cream into a mixer and beat for 3 to 4 minutes or until cream starts to thicken. Add remaining ingredients and continue beating for an additional 2 to 3 minutes until completely combined.

Pour into a glass container with an air-tight lid. Refrigerate.
Serve chilled in Waterford cordial glasses (or as my mother prefers, a large Waterford goblet).

 

Flame Broiled Burgers November 4, 2010

Filed under: Recipes,Uncategorized — deirdre175 @ 11:15 pm
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Hmmm, I know I’ve been away from this blogging thing a bit too long, but sometimes it seems that life gets in the way of life. However, we all have to stop and eat at some time or another and when things get crazy, and my culinary creativity takes a back burner to simply putting a dish on the table and calling it “dinner,” I turn to my Rolodex of quick and easy recipes for inspiration. This Flame Broiled Burger is as fast as drive-thru but has all the flavors of a steakhouse creation. The addition of a few simple ingredients transforms standard grade ground beef into a burger that tastes like sirloin on a bun. No questions about it, other than, “You want fries with that?”

Ingredients:

· 2 pounds ground beef
· 1 tablespoon good Dijon mustard
· 3 tablespoons good olive oil

Flame Broiled Burger


· 1 teaspoon kosher salt
· 1 teaspoon freshly ground black pepper
· 3 sandwich-size English muffins, halved and toasted
· Good mayonnaise
· Lettuce, tomato, raw red onion

Directions:

Turn oven on broil.

Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.

Place the burgers on broiler pan and cook for 4 – 5 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare, or cook longer if you prefer hamburgers well done.

Meanwhile, break apart the English muffins and toast the 6 halves, cut side up, in a toaster oven or place on a cookie sheet and toast alongside burgers in regular over. Watch carefully so the muffins don’t burn.
Spread each muffin half with mayonnaise and top with a burger, lettuce, tomato and raw onion.

Now that’s a burger!

 

 
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