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Roasted Rhubarb Cobbler

Roasted Rhubarb Cobbler
Roasted Rhubarb Cobbler
Roasted Rhubarb Cobbler Drizzled with Cream

Easy to make cobbler by Melissa Clark published in the New York Times is as good as they say!! Definitely making this again!!

Ingredients

Rhubarb Filling

  • 1 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla paste or 1 tablespoon vanilla extract
  • 2 pounds rhubarb, trimmed and cut into 1/2 inch pieces, about 7 cups
  • 3/4 cup granulated sugar
  • 1 teaspoon orange zest, optional
  • Pinch of kosher salt

Biscuit Topping

  • 3/4 cup all purpose flour
  • 2 tablespoons sugar
  • 2 1/4 teaspoons baking powder
  • Pinch of kosher salt
  • 3 tablespoons cold butter, cut into 1/2 inch cubes
  • 1/3 cup heavy cream plus 1 tablespoon plus more for serving
  • Demerara sugar or turbinado sugar for sprinkling

Directions

  1. Preheat oven to 425. Into a 1 1/2 – 2 quart gratin or baking dish add the rhubarb, sugar, salt and zest. Then scrape in the vanilla paste or add extract. Stir well. Let macerate while making biscuit dough.
  2. To make the biscuit dough, in a medium bowl whisk together flour, sugar, baking powder and salt. Toss in and coat butter cubes. Cut in butter with a pastry blender, 2 knives or pinch and mix with your fingers until pea size morsels develop. Add 1/2 cup heavy cream and mix just until blended with a rubber spatula or spoon.
  3. Pour dough onto a lightly floured surface. Pat gently into a ball. Divide into 6 pieces. Form each piece into a round disc. Place on a plate and cover with plastic wrap. Refrigerate 30 minutes to 6 hours
  4. Place rhubarb in oven. Roast about 25-30 minutes or until tender and a syrup develops. Stir halfway through.
  5. Place the dough rounds over cobbler evenly spaced. Brush rounds with remaining 1 tablespoon heavy cream and sprinkle with Demerara sugar.
  6. Lower temperature to 375 and bake 20-30 minutes or until biscuits are lightly browned.
  7. Serve warm or at room temperature. Drizzle each serving with heavy cream just before eating.
  8. Voila!
Rhubarb Cobbler for Breakfast!!
Love it!!!

Meatloaf 1950s Style

Traditional 1950s Dinner
90% Lean Beef Meatloaf
I Bake in Multiples to Freeze for Later
Delicious!
Sauté Onion and Garlic
Use White Bread Dried Out Overnight
Slice Dried Bread Into Small Cubes
4 Cups Dried Bread Cubes
Hot Milk and Bread Mixed to a Paste
All the Ingredients Ready to Mix by Hand
Mixing Technique
Meatloaf Ready to Bake!

Ingredients

  • 3 pounds 90% lean ground beef or more lean
  • 2 medium yellow onions, peeled and chopped
  • 4 large cloves garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 6 large eggs
  • 2 1/2 cups hot milk
  • 4 cups dried white bread cubes (dry overnight 6-8 slices bread)

Directions

  1. Slice bread into small cubes and set aside
  2. Sauté onion in butter and oil until tender but not browned. Add garlic and sauté 1/2 minute. Set aside
  3. In a large bowl place beef and add onion mixture, salt, pepper and eggs.
  4. Heat milk in a medium saucepan. Add bread cubes. Mix with a whisk until it becomes a paste. Add to the beef mix.
  5. Use your clean hands to mix the meatloaf together
  6. Divide mixture into 4 loaves on 2 shallow baking pans covered in parchment paper. Rinse hands in cold water to help pat each loaf into shape. This helps with the stickiness.
  7. Drizzle ketchup over loaves making a pattern.
  8. Bake at 350 degrees F about 45 minutes or until internal temperature reaches 165 degrees F.
  9. This is my mom’s recipe which I’ve adapted. She would add a squirt of mustard and ketchup to the mixture. But I place ketchup on the top of the loaves and serve it also at the table to dip each bite into!
  10. Voila! Enjoy and let me know what happens!

Broccoli Cheese Soup

Cheesy Creamy Broccoli Soup

Tieghan has another delish recipe I love! She’s at Half Baked Harvest and this is hers! I added potato instead of flour and bumped up the spices! She calls it Lighter Creamy Broccoli Cheddar Soup

This reminds me of the Canadian Cheese Soup I have made. Sautéed veggies, broth thickened up and cheese added at the end! Comfort food!

Check out Tieghan’s blog! She is a powerhouse of talent!

https://www.halfbakedharvest.com/lighter-creamy-broccoli-cheddar-soup/

A stick or immersion blender is essential to making this. Using a standard blender or food processor also works but is more tedious

Tender cauliflower, carrots, broccoli stems ready to purée
Broccoli florets and spices added to purée
Shredded Gouda and White Cheddar
Left some tender broccoli whole after 2nd purée

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 yellow onion, peeled and chopped
  • 2 teaspoons dried thyme or 2 tablespoons fresh
  • 2 large carrots, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 6 cups broth
  • 1 head cauliflower, not too big, chopped
  • 4 cups broccoli florets and their chopped crown stems. Don’t use the long stalks
  • 2 bay leaves (Morton & Bassett is my favorite)
  • 1/4 heaping teaspoon smoky paprika
  • 1/4 heaping teaspoon cayenne
  • Salt and pepper
  • 1 can lite coconut milk
  • 2 cups hard cheddar like cheese, shredded plus more for serving. I like the sharp cheddar and also aged Gouda is super here too! Use a mix of cheeses if you have them

Directions

  1. In a large saucepan or Dutch oven heat oil and butter. Add onion, thyme and carrots and sauté till tender
  2. Add potatoes, broth, broccoli STEMS and cauliflower. Cover and simmer. When tender remove from heat. Purée with stick blender till smooth
  3. Return soup to heat and add broccoli florets, bay leaves, cayenne, and smoky paprika. Simmer until broccoli is tender. Remove bay leaves and remove from heat. Use the stick blender to slightly mash up. Make sure to leave much of the broccoli in whole pieces
  4. Return soup to heat. Add coconut milk and cheese; stir till melted. Add salt and pepper to your taste.
  5. Top each bowl of soup with additional cheese and thyme
  6. This is a very forgiving recipe. The quantities of ingredients don’t have to be exact. But I do love these seasonings! I’ve been using a fresher version of bay leaves rather than the brittle dry style and enjoy their taste and fragrance. Smoky paprika and cayenne are a must!! Add more broth if needed. I like Better Than Bouillon Organic Chicken Base to make broth. Combine no more than 1 teaspoon base per cup of water
  7. Voila!

Molasses Sugar Cookies

Molasses Sugar Cookies

This 1950s recipe is one my mom made and has become my favorite cookie. It took me awhile to get the technique down and the recipe correct.

The thing to remember is that it’s a crisp cookie. If you make the cookie too large they will not be crisp. Use a ruler and roll the cookies into balls no bigger than 1 inch diameter. This will make a 2 inch cookie which is perfect for 2 or 3 bites of crisp gingery spicy cookie.

The spices you use makes a difference too. Use fresh spices for the best flavor! Have fun with this ginger snap like flavorful and aromatic cookie!

A couple things you need to know ahead of time. You’ll need 1/4 cup molasses. This is NOT dark corn syrup. Molasses is very flavorful and the brand I use is Grandma’s Molasses. Mostly because I can usually find it at most grocery stores

Also I like a lot of spice. If you don’t then add less spice. The original recipe is 1/2 teaspoon cloves, 1/2 teaspoon ginger and 1 teaspoon cinnamon.

Dry Ingredients Waiting to be Whisked Together
Roll 1 inch balls of chilled dough between your hands and then roll in a small bowl of sugar
Space the balls on parchment about 2 inches apart
Bake them for about 10 minutes at 375 degrees. They will puff up and then flatten while in the oven
Cool the cookies on the baking sheets 10 minutes. Then place them on cooling racks

Ingredients

3/4 cup (1 1/2 sticks) butter, melted

1 cup sugar

1/4 cup molasses

1 egg

2 cups all purpose flour

2 teaspoons baking soda

1/2 heaping teaspoon ground cloves

1/2 heaping teaspoon ground ginger

1 heaping teaspoon cinnamon

1/2 teaspoon salt

Extra sugar for rolling cookies

Directions

  1. Place melted butter in a stand mixer bowl
  2. Add sugar, molasses and egg
  3. Beat well until light and fluffy
  4. In a medium bowl whisk together flour, baking soda, cloves, ginger, cinnamon and salt
  5. Add dry ingredients to molasses mixture and mix until just combined. Don’t over beat
  6. Chill dough several hours or overnight
  7. Preheat oven to 375 degrees F
  8. Place some sugar in a small bowl
  9. Take a small teaspoon of dough and roll into a ball between your hands. Balls should measure just under 1 inch
  10. Roll the balls into the sugar. I do about 6 at a time in about 1/2 cup or so of sugar
  11. Place balls on baking sheets covered with parchment. Bake about 7-12 minutes, depending if they are less than 1 inch across or more than 1 inch. You will see the cookies puff up and rise. Wait till they collapse flat before you take them out of the oven!!!
  12. Cool on the baking sheet 10 minutes. Then transfer cookies to cooling racks till completely cold
  13. This recipe makes about 90 cookies
  14. Voila!
Also called Ginger Snaps!

Classic French Apple Cake

Delicious Apple Cake
This cake is 1/2 apples!
Love this moist apple cake!

Pardon Your French is a food blogger from France who has the most wonderful authentic recipes. This is a favorite!

The baking apples recommended are Jonagold, Braeburn, Matsu, Pink Lady, Northern Spy, Granny Smith

Ribboning the sugar and egg is an important step in this cake. Beat the eggs and sugar 5-10 minutes or until it falls like a ribbon from the raised beaters or whisk and is a light lemony color.

Ingredients

  • 1/2 cup unsalted butter plus 1 tablespoon
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 large baking apples or 3 small or a bit more (I used Honey Crisp)
  • 3/4 cup sugar plus 2 tablespoons
  • 1 teaspoon vanilla
  • 3 tablespoons Cognac or dark rum
  • Confectionery Sugar
  • Creme Fraiche

Directions

  1. Prepare an 8-9 inch springform pan by spreading 1/2 or 1 tablespoon butter on sides. Place a circle of parchment paper on bottom of pan. I used a 9 inch springform pan in my photos. Use an 8 inch pan if you’d like a taller cake
  2. Preheat oven to 350 degrees F
  3. Peel and cut apples into 1/2 inch pieces
  4. Melt butter and cool slightly
  5. In a small bowl whisk together flour, baking powder and salt
  6. In a large bowl beat together eggs and 3/4 cup sugar with electric beater until light yellow and a ribbon texture, 5-10 minutes.
  7. Add vanilla and Cognac or rum. I prefer Cognac
  8. Whisk in by hand 1/2 of flour mixture and then 1/2 of melted butter. Then add remaining flour and then remaining butter.
  9. Fold in apples thoroughly. Scrape batter into prepared pan. Smooth surface. Sprinkle 2 tablespoons sugar on top.
  10. Bake 35-45 minutes or until light brown and an inserted knife comes our clean
  11. Cool 15 minutes and carefully remove from pan
  12. When completely cool, dust with confectionery sugar. Serve with creme fraiche
Voila!

Cover cake with a dome like lid or bowl to store. It’s a fragile cake and would stick to any plastic wrapping. If it lasts longer than 1 day, store in the frig

Chili con Carne with Ground Meat

Beef Chili with Butter Beans
Ingredients for Chili

This recipe is from Craig Claiborne’s The New York Times Cookbook published in 1975. He was a famous food journalist, cookbook author and restaurant critic.

I was just out of college when I visited my cousin Donna and her husband Dekle in San Juan, Puerto Rico where he worked for a pharmaceutical company. She enjoyed cooking and entertaining. This was her favorite cookbook at the time in the late 1970s. They were a successful power couple and they lived a fast, furious and tragic life. Memorable people who loved life, good food, family and friends

I use 2 pounds of ground beef instead of Craig Claiborne’s 3 pounds. I also add 1 of beans.

Sometimes I use beef that has been ground only once. It’s coarser and chewier and often made specifically for chili. I definitely use 90% lean beef

The type and freshness of your seasonings make an ordinary recipe extraordinary! We recently discovered the brand of spices called Morton & Bassett San Francisco. Very flavorful and aromatic! Another good spice company is Penzey’s which is available online and in the Penzey’s brick and mortar shops

If you like your chili especially spicy, add more chili powder!

Ingredients

  • 2 tablespoons vegetable oil
  • 3 cups chopped onion
  • 1 1/2 cups finely chopped green pepper
  • 2 pounds lean ground beef
  • 3 tablespoons minced garlic
  • 3/4 teaspoon black pepper
  • 6 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 teaspoon celery salt
  • 1 teaspoon dried cumin
  • 2 tablespoons red wine vinegar
  • 1 28 oz can whole tomatoes, broken in pieces (Cento San Marzano brand is my fav!) it’s deep rich color and flavor make a better sauce!
  • 1 cup water
  • 1 can beans, drained (black beans, butter beans, cannellini beans, or northern beans)
  • Pasta, bite size pieces such as rigatoni, farfalle, or elbow, cooked
  • Cheddar cheese, grated

Directions

  1. Heat a large Dutch oven over medium high heat. Add oil
  2. Sauté onion and green pepper until wilted
  3. Add the meat. Cook and break up lumps with large spoon
  4. Add garlic and seasonings. Stir and add the vinegar. Simmer on low a few minutes.
  5. Add tomatoes and water. Bring to a boil. Cover and simmer 30 minutes.
  6. Add beans and simmer 5 minutes
  7. Serve over pasta and top with grated cheddar cheese
  8. Our family has enjoyed this for decades!

Voila!

Amazingly Sweet Slow-Roasted Tomatoes

Roasted Plum Tomatoes

This is a New York Times recipe I found to be especially delicious. Store them in an enclosed container in the frig for a few days. One day I floated them on top of bowls of tomato soup. Another day I layered them over pasta with tomato sauce and Parmesan. To allow these tomatoes to shine I placed a layer of roasted tomatoes in a small glass baking dish and then topped them with shaved pecorino Romano and melted them a few minutes in the oven

Ingredients

  • Plum tomatoes, 1-4 pounds
  • Coarse salt
  • Small amount of sugar
  • 1-4 tablespoons olive oil

Directions

  1. Preheat oven 300 degrees F
  2. Wash and dry tomatoes. Cut in half lengthwise
  3. Toss in a bowl with olive oil
  4. Place cut side up on a broiler pan or a rack over a baking sheet
  5. Sprinkle with coarse salt
  6. Sprinkle with a tiny bit of sugar
  7. Bake 1-4 hours until slightly dry and starting to wrinkle.
  8. Cool and store in an enclosed container in the frig

Voila!

Corn & Andouille Soup

Corn & Andouille Soup

Chef Paul Prudhomme’s Louisiana Tastes is a gold mine of recipes. This one in particular is easy and sooo flavorful! Fresh corn is essential!! Don’t use frozen or canned

Most of his recipes have their own seasoning mix. It gives the recipes a special zest and flavor I don’t find anywhere!

The soup takes an hour and a half or so to prepare. I use the Better than Bouillon Organic Roasted Chicken Base to make the stock

Fresh andouille is also a good thing. I order it from Jacob’s World Famous Andouille and Sausage. The link is here

http://www.cajunsausage.com/

A substitute for andouille is your favorite smoked pork sausage.

This makes 10 or so servings that are about 2 cups in size. It’s hearty and full of flavor but not heavy and fatty. There is no roux or added fat in preparing this soup. The only fat is from the andouille which is lean. We love it!!

Ingredients

Seasoning Mix

  • 1 tablespoon plus 1 1/2 teaspoons lightly packed dark brown sugar
  • 2 1/4 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons dried basil
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper

Other Ingredients

  • 3 cups chopped onion, in all
  • 3 cups seeded and chopped green peppers, in all
  • 1 pound andouille, quartered lengthwise, then cut in 1/2 inch pieces
  • 7 cups chicken stock, in all
  • 7 cups fresh corn kernels, 6 ears
  • 2 cups peeled and chopped fresh tomatoes
  • 1/3 cup all purpose flour
  • 1 tablespoon mixed fresh garlic

Directions

  1. In a small bowl combine seasoning mix
  2. Heat a heavy 4 quart pot over high heat until very hot, about 3-4 minutes
  3. Add 2 cups onions and 2 cups of the green peppers, the andouille, and 2 tablespoons of the seasoning mix
  4. Cook, stirring and scraping the bottom of the pot often for 20 minutes. If necessary add a little of the stock to prevent burning
  5. Turn heat to low and add the corn, tomatoes, flour, garlic, the remaining onion and green pepper, 4 cups of the stock and the remaining seasoning mix
  6. Cook and scrape the bottom of the pot often for 40 minutes
  7. Add the remaining stock, increase the heat to high and bring the soup to a boil.
  8. Reduce the heat to low and simmer 15 minutes. Remove from heat and serve immediately
  9. If you like, sprinkle some cayenne or paprika on the outer edge of each serving bowl for a fun visual touch as I did!

Voila!

Pineapple Slaw

Pineapple Cole Slaw
Pineapple could be cut up smaller than this

One of my favorite new summer salads to quickly make. And the quantities are forgiving. Add more Cole slaw if you like. Or more jalapeño!! For sure prepare it just before serving.

This is another Half Baked Harvest recipe, one of the best food bloggers out there. Tieghan serves this with Hawaiian Hula Pork Fajitas. The link to the recipes for the pork, Coconut Rice and the Pineapple Slaw is here https://www.halfbakedharvest.com/hawaiian-hula-pork-fajitas-pineapple-slaw-coconut-rice/

Ingredients

  • 1/3 cup Greek yogurt
  • 2 tablespoons rice vinegar
  • 1/4 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 teaspoons orange zest
  • Salt and pepper to taste
  • 4 cups shredded cabbage
  • 2/3 cup sliced green onion
  • 1/3 cup chopped fresh cilantro
  • 2 cups diced fresh pineapple
  • 2 jalapeños, seeded and chopped

Directions

  • In a large bowl whisk together yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper.
  • Add cabbage, green onion, cilantro, pineapple and jalapeño
  • Toss well and cover in frig till ready to serve. Don’t let it sit more than 2 hours for best presentation and crunchiness!
I made a huge amount of the Cole slaw marinade
Vegetables added to marinade. I should have cut up pineapple in smaller pieces!
Pineapple Slaw
Every bite is delicious!

This is exactly Tieghan’s recipe except I doubled it. If you like salads saucey you can make more marinade. Omit the cilantro for those who have a sensitivity to it. Substitute parsley if you like

Thank you Half Baked Harvest!

Voila!

Grilled Chicken Caprese

Burrata and Grilled Pesto Chicken

This recipe is from Half Baked Harvest, my favorite food blogger! It’s easy, simple and quick!

Make a marinade with pesto for the chicken. Skewer it with tomatoes. Grill. Serve on a platter with burrata, mini mozzarella balls and more pesto marinade. Tieghan serves it with grilled bread, but it’s also yummy on pasta!

To see more photos of this dish and to read more about it go to http://HalfBakedHarvest.com

Ingredients

  • 2 tablespoons olive oil
  • 2/3 cup pesto
  • 1/3 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 1/4 teaspoon chili flakes or more
  • 2 cups cherry or grape tomatoes
  • 1 cup fresh basil
  • Salt, pepper, and chili flakes
  • 2 pounds boneless chicken breasts, cut into 1-2 inch pieces
  • 8 ounces burrata or more
  • 1 cup mini mozzarella balls or more

Directions

  1. To make marinade in a small jar combine pesto, balsamic vinegar, honey, lemon juice, salt, pepper and chili flakes. Cover and shake it up!
  2. In a medium bowl combine half the marinade and the chicken. Add 1 tablespoon olive oil and mix well.
  3. In another small bowl combine 1 tablespoon olive oil and tomatoes. Season with salt and pepper
  4. Thread the chicken and tomatoes on skewers. Grill over medium high heat till chicken is just done and tomatoes slightly char. Don’t over cook! Grill just a few minutes to the internal temperature of 160 degrees F. No higher!!
  5. Break open the burrata onto a platter. Add mozzarella balls and then the chicken and tomatoes on or off the skewers. Drizzle remaining marinade over it all. Drizzle with olive oil and balsamic if you want. Sprinkle with salt, pepper and chili flakes. Top with torn basil leaves.
  6. Serve with thick slices of grilled bread. Spread and pile the toppings on the bread or pasta
  7. Voila!

Grilled Chicken with Yogurt Marinade

Yogurt Marinated Grilled Chicken Thighs

The New York Times has given me so many inspirational recipes and this is one of them! Quick and easy. I doubled the recipe to make leftovers for my kids to take to their homes. Making easy recipes my family likes encourages them to try something new too!

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1 cup whole milk yogurt
  • 2 cloves minced garlic or more
  • 1 teaspoon dried oregano or more
  • 1/2 teaspoon or 1 1/2 teaspoons fresh thyme or more
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large lemon, ZEST AND JUICE

Directions

1. In a large bowl whisk together all ingredients except lemon juice and chicken.

2. Add chicken and mix well. Cover and refrigerate 3-24 hours

3. Remove from frig 30 minutes before grilling

4. Clean grill grates and coat them with a bit of oil. Grill on high to medium high heat until done or reaches internal temperature of 165 degrees, about 6-8 minutes per side.

5. Place chicken on a serving platter. Sprinkle with more salt and pepper and pour lemon juice over all. Add chopped parsley and lemon wedges if you like

Absolutely delicious!!

Mediterranean Style Chicken

Voila!