Cheese Straws

These bread sticks are so light and airy with the perfect amount of saltiness. They would be perfect served with soup and/or salad.

Cheese Straws

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
1 extra-large egg
1/2 cup freshly grated Parmesan cheese
1 cup finely grated Gruyere cheese
1 teaspoon minced fresh thyme leaves (I used Italian Seasoning instead)
1 teaspoon kosher salt
Freshly ground black pepper

Preheat the oven to 375 degrees.

Roll out each sheet of puff pastry on a lightly floured board until it's 10x12 inches. Beat the egg with 1 Tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyere, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper or a silpat.

Bake for 10-15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.

Peach and Raspberry Crisp

I made this with canned peaches and frozen, drained raspberries. I made the crisp topping in the food processor. This recipe tasted wonderful and seasonally fresh! It's a must try. Delicious with CoolWhip or ice cream.

Peach and Raspberry Crisp

4 to 5 pounds ripe peaches, sliced
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 Tablespoons flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Preheat the oven to 350 degrees. Butter the inside of a 10x15x2 1/2" oval baking dish. (I used a 9x13" pan instead)

If using fresh peaches, immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 Tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more Tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer or food processor. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a 350 degree oven for 20 to 30 minutes, until warm.

Grilled Herb Shrimp

I made this recipe from the Barefoot Contessa cookbook for a dinner party and several people asked for the recipe, here it is! It's definitely a keeper!

Grilled Herb Shrimp

3 garlic cloves, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of one lemon
2 pounds jumbo shrimp (16-20 per pound), peeled (tails left on) and deveined

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. I use 5 or 6 shrimp on a 12 inch skewer for a dinner serving. Grill the shrimp for 1 1/2 minutes on each side.

Pasta, Pesto and Peas

I made this pasta salad for a dinner party and I've been enjoying the leftovers for the past couple nights. It's now one of my favorites, it's so delicious!

Pasta, Pesto and Peas

3/4 pound fusilli pasta
3/4 pound bow-tie pasta
1/4 cup good olive oil
1 1/2 cup prepared pesto
1 - 10 ounce package frozen chopped spinach, defrosted and squeezed dry
3 Tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup grated Parmesan cheese
1 1/2 cups frozen peas, defrosted
1/3 cup pine nuts, toasted
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties in a large pot of boiling salted water for 10-12 minutes, until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and continue to puree.

Add the pesto mixture to the cooled pasta, then add the Parmesan cheese, peas, pine nuts, salt and pepper. Mix well, season to taste, and serve at room temperature.

Chinese Chicken Salad

I made this salad for a dinner party. It was tasty, but the dressing was a bit strong. To balance that out, the next day I prepared 2 packages of Ramon Noodles and tossed them while hot into the salad, now we're talkin'!! The recipe for the dressing made a huge amount, I only used half for the recipe. The original recipe calls for asparagus but it's not in season now so I used sugar snap peas.

Chinese Chicken Salad
4 split chicken breasts (bone in, skin on)
Good olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, end removed, cut into thirds diagonally or 1 pound sugar snap peas, blanched
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 Tablespoons white sesame seeds, toasted

For the dressing:
1 cup vegetable oil
1/4 cup apple cider vinegar
1/3 cup soy sauce
1 Tablespoon sesame oil
1 Tablespoon honey
2 garlic cloves, minced
1 teaspoon fresh ginger, peeled and grated
1 Tablespoon white sesame seeds, toasted
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35-40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.

Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.

Blanch the asparagus or peas in a large pot of boiling salted water for 3-5 minutes, until tender-crisp. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Caramel Cake

I made this cake for Dad's birthday. It was delicious and nice and dense, just the way I like it. I made a caramel frosting for it, but it was way too sweet, if that's possible for me ;-) I would make chocolate frosting for it next time.

Caramel Cake
2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 eggs, separated
1 cup milk
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter and flour three 9" square or round baking pans; tap out any excess flour and set aside.

In a medium bowl, combine the flour, baking powder, and salt, and mix well. In a large bowl, beat the butter and sugar together until light and fluffy, then beat in the egg yolks, one at a time. Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients.

In another large bowl, beat the egg whites until stiff, glossy peaks form, then gently fold them into the batter. Stir in the vanilla. Scrape the batter into the prepared pans and bake for 20-30 minutes, or until a cake tester inserted in the center of each layer comes out clean. Let cool completely in the pans.

Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie

This dessert is heavenly, and otherwise known as Better Than Sex Dessert. You'll get rave reviews when you make this for company.

Bottom Layer
1 cup sifted flour
½ cup melted butter
1 cup chopped peanuts, finely ground
Press into a 9x13” pan, bake for 20 minutes, until golden brown, at 350 degrees. Cool.

Next Layer
8 ounce package cream cheese, room temperature
½ cup powdered sugar, sifted
½ cup creamy peanut butter
2 cups Cool Whip
Beat with mixer until smooth, pour over cooled crust.

Next Layer
1 (4 ounce) package instant chocolate pudding
1 (4 ounce) package instant vanilla pudding
3 cups milk, not nonfat
Beat until thick and pour over cream cheese layer.

Next Layer
Spread Cool Whip over pudding layer, about ½” thick, and sprinkle with shaved chocolate. Refrigerate at least one hour before serving.

Caesar Salad

Caesar Salad

I love the tanginess of Caesar dressing. The first time I made this I substituted anchovy paste for the fillets. It wasn't salty enough so I'll add another teaspoon next time making the recipe with at least 2 teaspoons of the paste.

1 egg yolk, or ¼ cup egg beaters
Juice of one lemon
½ ounce (4) anchovy fillets, or 2 teaspoons anchovy paste
¼ cup, plus 2 teaspoons Dijon mustard
3 cloves garlic, minced
1 ½ cups extra virgin olive oil
½ cup grated Parmesan cheese
2 teaspoons black pepper
1 pound Romaine lettuce washed
¼ cup shaved Parmesan cheese
1 cup croutons

Combine egg yolk or egg beaters, lemon juice, anchovies, mustard, and garlic; puree in a food processor or a blender. With machine running, slowly drizzle oil until mixture is the consistency of mayonnaise; drizzling the oil is important to keep the full, creamy texture. Transfer to a bowl; add Parmesan and pepper. Mix thoroughly.

Tear washed lettuce into bite-sized pieces and place in a large bowl. Before serving, toss lettuce with dressing until generously coated; divide onto plates. Top with shaved Parmesan and crouton. Serves 4.

Gold Cake

I was craving a nice, dense yellow cake and that's what I got when I made this recipe. It has a wonderful texture, is moist and not too sweet. I omitted the orange concentrate and zest. I made them into jumbo cupcakes and frosted them with a french vanilla frosting.

Gold Cake
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1 teaspoon finely grated orange zest
1 teaspoon orange juice concentrate, at room temperature, or 1/2 teaspoon orange extract
8 egg yolks (about 1/2 cup)
1/2 cup milk

Preheat the oven to 350 degrees. Lightly grease two 8" round cake pans. Line the bottoms with parchment paper or aluminum foil. Grease again, then sprinkle with flour to coat. Shake out the excess flour.

Sift together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter until creamy, then gradually add the sugar, orange zest, and orange juice concentrate, beating until fluffy.

Beat the egg yolks in a small bowl until thick and lemon colored. Add to the butter mixture. (If you are using an electric mixer, add the egg yolks to the butter mixture one at a time, beating thoroughly after each addition.)

Add about a quarter of the flour mixture to the creamed mixture, beating until blended, then add a third of the milk. Repeat the procedure, alternating the flour and milk, ending with the flour. Mix just until smooth and blended. Divide the batter between the prepared pans.

Bake for 25-30 minutes, until a cake tester inserted in the center of the cake comes out clean.

Cool on wire racks for 10 minutes. Remove the cakes from the pans and cool completely.

Thai Shrimp Bisque

Wow, what a delicious soup! Judy gave me 'Celebrate the Rain' cookbook from the Junior League of Seattle for Christmas. The photo looked wonderful so I gave it a try, and both Alex and I give it a 2 thumbs up!

Thai Shrimp Bisque (serves 4 serving)
1 1/2 pounds medium shrimp, peeled and deveined
2 Tablespoons olive oil
1/2 cup chopped onion
1 stalk celery, chopped
1 medium carrot, chopped
1/4 cup all-purpose flour
1 can (14 ounces) coconut milk
1 cup clam juice
1 medium red bell pepper, cored, seeded, and chopped
1 cup whole milk
1 Tablespoon tomato paste
1 Tablespoon grated lime zest
1 Tablespoon minced cilantro, plus more for garnish
Salt

Marinade
1 Tablespoon grated lime zest
1/3 cup freshly squeezed lime juice
2 Tablespoons soy sauce
2 Tablespoons chopped cilantro
2 cloves garlic, minced
1 Tablespoons plus 2 teaspoons finely minced ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon Asian garlic chili sauce or 1/4 teaspoon cayenne pepper

For the marinade:
Combine the lime zest, lime juice, soy sauce, cilantro, garlic, ginger, coriander, cumin, curry, and garlic chili sauce in a resealable plastic bag. Add the shrimp and toss to evenly coat in the marinade, seal the bag well, and marinate in the refrigerator for 30 minutes.

Heat the oil in a large saucepan over medium heat. Add the onion, celery, and carrot, and saute until the vegetables begin to soften and lightly brown, about 5 to 7 minutes. Add the flour and cook for 2 minutes, stirring constantly to evenly mix. Add the coconut milk, clam broth, bell pepper, milk, and tomato paste, scraping the pan to loosen any browned bits. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer until thick, about 3 minutes, stirring often. Add the shrimp and marinade to the pan and cook until the shrimp turn pink and are cooked through, about 5 minutes. Stir in the lime zest and cilantro and season to taste with salt. Spoon into bowls and garnish with more chopped cilantro.