Chicken Stock

Posted on 04.28.2011
Chicken Stock

No plans this weekend? Might we offer something to try? Make your own chicken stock! Most recipes for a good homemade chicken stock are quite similar, but we’ve made some changes to make it our own. One thing that is essential in any stock recipe is time. And thyme. HA! Ours takes five hours, but is well worth the wait. We use this stock to kick up our dishes (like our Newlywed Risotto and Butternut Squash Soup) and the flavor is unmatched to any stock that has been sitting in a can or cardboard box for weeks on a shelf. Another added perk is that we now have a gallon of this stuff in our freezer for future use. So plan ahead: save the chicken carcases from your weeknight meals, and use them to create something that will last quite a while.

Ingredients:

3 chicken carcasses
1 medium yellow onion, medium chopped
3 carrots, medium chopped
3 celery stalks, medium chopped
7 springs of thyme
20 whole peppercorns
1 small bunch parsley
1 gallon cold water
2 teaspoons Kosher salt

Preparation:

Place chicken carcases in a large stock pot, and add water and salt. Bring to a simmer on medium low for 3 to 4 hours. Add onion, carrot, celery, thyme, parsley, and peppercorns and continue to simmer for another hour.  Be sure to skim the top as needed.

Next, strain the stock through a sieve.

Behold! Stock! Use immediately, or freeze and use later.

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Puff Pastry Prawns

Posted on 03.19.2011
Puff Pastry Prawns

These elegant appetizers are perfect for any occasion. Whether it’s a dinner party, bridal shower, happy hour, or Tuesday night, these are sure to impress a crowd.  All props for this recipe go straight to Jim (Whitney’s dad, a.k.a.”Pacah”). He made these while we were visiting, and they were so good that we were compelled to share the recipe with the world. Pacah’s Puff Pastry Prawns are palatable, presentable, and praiseworthy. Oh, alliterations!

Ingredients:

15 medium-sized cooked shrimp or prawns (50/lb), thawed, tails off
1 sheet Pepperidge Farm puff pastry
6 tablespoons fresh basil pesto (Not from a jar; homemade or buy refrigerated)
1/4 cup toasted pine nuts
1/2 cup sun-dried tomato slivers

Preparation:

Preheat oven to 450°. Thaw pastry according to directions on box (about 40 minutes).

Cut pastry into 3 sections along perforated lines. Lay one section of pastry on a baking sheet to assemble. Spread 2 tablespoons of pesto onto the pastry. Next, space 5 shrimp evenly on top of the pesto. Sprinkle with slivers of sun-dried tomatoes and pine nuts.

Using your fingers, fold the sides of the pastry so they meet in the middle, and pinch to form a seal (although it will open while baking).

Bake one roll at a time, at 450° for 5 minutes, then lower oven heat to 375° and cook an additional 5-8 minutes until pastry is brown and puffed. Repeat assembly and baking process with remaining two pastry sheets.

Slice each roll into five pieces (one shrimp in each piece) and serve warm.

Makes 15 appetizers.

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Shamrock Shakes

Posted on 03.15.2011
Shamrock Shakes

Lovingly nicknamed “Shammy Shakes,” these quick and easy desserts are perfect to celebrate St. Patrick’s Day. McDonald’s sells a similar shake throughout the month of March, but we prefer the homemade goodness of this recipe. They taste similar to Thin Mint Girl Scout cookies, and they’re just about as addicting. Something this simple shouldn’t taste this good…but it does. If you’d like to make your own vanilla ice cream, we recommend this recipe from Cuisinart. These shakes are bound to put a wee bit o’ happiness in your day.

Ingredients:

4 cups vanilla ice cream

8 tablespoons milk

1 teaspoon mint extract

3/4 teaspoon green food coloring

1 cup crushed Oreo cookies

Optional toppings: Whipped cream, green sprinkles, maraschino cherries

Preparation:

The preparation for these treats could not be more easy. Simply blend all ingredients until smooth, top with whipped cream, sprinkles, and a cherry, and serve cold.

Makes 4 8-oz. shakes.

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Rustic Glazed Carrots

Posted on 03.12.2011
Carrots

Cooked carrots are never the first to go at the dinner table. Why? They are often mushy, lack flavor, and well… boring. This recipe adds excitement to what can be a dull side dish by infusing the carrots with both sweet and spicy flavors. Quick and simple, this recipe will elevate ordinary carrots to an impressive side.

Ingredients:

12 small carrots (usually labeled as “baby carrots”), peeled
1 tablespoon unsalted butter
3-finger pinch of light brown sugar
3-finger pinch of herbes de Provence
1/2 teaspoon olive oil
Dash of red pepper flakes
Dash of salt

Preparation:

Melt butter in a sauté pan over medium heat. Add carrots and remaining ingredients. Sauté for 12-15 minutes or until fork tender.

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Chocolate Peppermint Brownies

Posted on 12.10.2010
Chocolate Peppermint Brownies

I made these three years ago…

…and they were really good. But friends, after three years of food blogging, I think they deserve a makeover.  A perfect treat this holiday season, these gooey, rich brownies are sure to please even the Scroogiest among us.

We want to wish a very merry Christmas to all of our blog readers. We hope you and your  family enjoy a most merry and bright holiday season!

Chocolate Peppermint Brownies

Prep Time: 30 Cook Time: 25 min.

Ingredients:

Brownies:

2 sticks unsalted butter

2 cups milk chocolate chips

4 oz. semi-sweet baking chocolate, chopped

3 large eggs

1 tablespoon vanilla extract

1 cup granulated sugar

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Peppermint Frosting:

1 stick unsalted butter

4 cups powdered sugar

1 tablespoon peppermint extract, to taste

1/4 cup milk

20 peppermint candies

Chocolate Ganache:

4 oz. semi-sweet chocolate, chopped

4 oz. milk chocolate, chopped

1 cup heavy cream

1 tablespoon light corn syrup

Preparation:

Preheat oven to 350°. Butter and flour a 13×9″ glass baking pan and set aside.

First, prepare the brownies. In a medium sized saucepan over medium heat, melt the two sticks of butter. Once butter is completely melted, remove from heat and add the chocolate chips and baking chocolate. Stir until all chocolate is melted. Cool to room temperature, stirring occasionally.

In a large bowl, whisk together the eggs, sugar, and vanilla. Add a little bit of the cooled chocolate to the egg mixture, and stir. Continue adding the entire chocolate mixture, whisking gently as you pour. Set aside.

Using a separate small bowl, combine flour, baking powder, and salt. Slowly add this mixture to the other chocolatey bowl, and stir. Once mixture is thoroughly combined, pour into the baking pan, and evenly spread with a spatula.

Bake brownies for 20-25 minutes, until a toothpick inserted in the center of the brownies comes out clean.

While the brownies are baking, prepare the peppermint frosting. In a large bowl, beat all ingredients until creamy.

Unwrap all the peppermint candies and place them in a gallon sized plastic bag. Place the bag on a hard surface (such as a wooden cutting board) and smash each peppermint with a hammer, crushing the candies into many fine pieces with some larger pieces. Place a sieve or colander over a paper towel. Empty crushed candies from the bag into the sieve or colander, allowing finely crushed pieces and dust to fall onto the paper towel. Transfer the contents of the paper towel to the white frosting and stir. Reserve larger pieces for decoration. Set peppermint frosting aside.

Next, prepare the chocolate ganache. In a small pot, heat the heavy cream and light corn syrup over medium low. Once warm (but not boiling), remove from heat and add the chocolate. Allow this to sit for 2 minutes, then whisk together until smooth.

Once brownies are out of the oven, allow them to completely cool before frosting. Using a spatula, spread an even layer of the peppermint frosting on the brownies. Then, pour the chocolate ganache on top, and spread until smooth. Top brownies with reserved peppermint candies. Cover with plastic wrap and set in refrigerator to set. Before serving, allow brownies to come to room temperature.

Enjoy!

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