Random Halloween Things

Happy Halloween!! I heart Halloween. This year we went all out. We decorated our front yard as a cemetery, covered our lamp post with a grim reaper costume and mask and decorated the inside of the house with a bunch of Halloween accents. Tonight we are having a Halloween party and my mom and I are making blood, worms and eyeballs (spaghetti and meatballs) for appetizers I am making a graveyard hummus, pile of bones (chicken wings) and blood dip (salsa) and chips. It should be a lot of fun. The pictures above are of fun things I found in searching things to make for Halloween. My favorite is The Nightmare Before Christmas wedding cake.

Hope your Halloween is a haunted one.

Ginger Pumpkin Soup

This creamy, warm soup transforms one of the fall season's staples — the pumpkin — into a rich first course. The Asian-inspired ingredients of fresh ginger, pear nectar, and a hint of peanut blend with the pumpkin to create a pleasing combination of familiar and surprising flavors. You can prepare this soup several days ahead and store, refrigerated, in an airtight container. Another variation I found had black beans, sherry and ham in it. I will definitely be trying that recipe soon. When ready to serve, slowly warm over low heat. Top with toasted pumpkin seeds and cilantro.

INGREDIENTS
2 cans (15-ounce) pumpkin puree
3 can (14 1/2-ounce) chicken broth
1 can (11 1/2-ounce) pear nectar
1/3 cup creamy peanut butter
2 cloves garlic, finely chopped
2 tablespoons grated fresh ginger root
2 tablespoons finely chopped green onion
1 tablespoon fresh lime juice
1/2 teaspoonsalt
1/4 teaspoon ground cayenne pepper
Toasted pumpkin seeds (optional)
Chopped cilantro (optional)

DIRECTIONS

In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.

Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.

Recipe for Cream of Brocolli Soup

My family loves soup. On Sunday we usually have a dinner of soup and wings. The other day we had minestrone with grilled cheese sandwiches. In the fall and winter months it's a given that I'll make beef and barley soup, matzo ball soup and baked potato soup. In the summer months, it's cold cucumber soup and tortilla soup. I decided to try this recipe because I had a big bunch of fresh brocolli in the fridge that's been staring at me for days. My motto is, "When all else fails, make soup!" If you want to laugh, check out this Cup O Soup video with Justin Timberlake.

http://www.metacafe.com/watch/2159391/amazing_timberlake_cup_o_soup/

If you are interested in reading more about the history of soup and a regional overview check out this link:

http://en.wikipedia.org/wiki/Soup

Recipe for Cream of Brocolli Soup

Ingredients

2 tablespoons margarine
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

Directions

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
2. Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Recipe for Sauerbraten

My mother is 100% Italian and my father is 75% German. Growing up, because my mother was and still is the chef of the family, we ate a lot of Italian food. When we ate German it was usually when we went to visit my Grandmother in Pittsburgh. My father has been asking my mom to make sauerbraten for years and somehow she's managed to put this off, so I decided in honor of October, I would give it a shot. On Sunday, I invited the family over for a German dinner and we had a fabulous time.

I made some appetizers before dinner and I made some special chicken wings for my brother in law, Eric, who loves chicken wings. Eric has been in our family for 29 years. I was 18 when I met him. It's crazy that he has stuck with us for all these years, but we wouldn't trade him in for anything. He's a big part of our family and we love him.

For dinner we had sauerbraten, spaetzle, red cabbage and applesauce. Sauerbraten was originally made with horse meat but today it is usually made with beef. Several sources believe sauerbraten was invented in the ninth century AD as a means of tenderizing tough meats by marinating them in a mixture of vinegar and spices. I wouldn't say it's my favorite meal, but it was fun to make and share the experience with my family. Dad didn't make it this time around because he's in the hospital. I guess I'll have to make it again.

Recipe for Sauerbraten


SAUERBRATEN

3 1/4 lbs. bottom round roast
1 t. salt
1/2 t. pepper
4 whole cloves
8 peppercorns
2 bay leaves
2 med. onions (sliced)
1 med. carrot (sliced)
1/2 c. chopped celery
1 c. red wine vinegar
4 c. cold water
3 t. veg. oil
1/4 c. plain flour
1 t. granulated sugar
10 gingersnaps

3 to 4 days before serving:

Place roast in shallow enamel or glass dish. Combine salt, pepper, cloves, peppercorns, bay leaves, sliced onions, sliced carrots, chopped celery, vinegar and water. Pour over meat, cover and refrigerate.

About 3 1/2 hours before serving:

1. Remove roast from marinade, dry with paper towels, saving marinade.
2. Heat oil and brown meat on both sides.
3. To drippings add flour and sugar, brown lightly, scraping bottom of pan well; stir in marinade, bring to a boil, stirring continuously. Add steak and simmer, covered, for 3 hours or until fork tender.
4. Remove roast to cutting board then carefully remove surface fat from gravy. Stir in crushed gingersnaps to make gravy cook and stir until smooth.
5. Meanwhile cut meat into 1/2 inch thick slices and arrange onto serving dish.

Recipe for Cold Veggie Pizza

The other night I had some friends over for dinner and I made this cold veggie pizza as an appetizer. With the holidays coming up I want to try a few new recipes so it's not the same old same old. I usually make a very easy cheese ball with a big dollop of strawberry preserves in the middle . It's so easy to make, requires only three ingredients and is always requested when we have a family get together. Everyone knows it's a holiday when I am in the kitchen making my cheese ball.

This pizza is easy to make, very colorful, low in fat and delicious. I bet you can't eat just one slice!

Recipe for Cold Veggie Pizza
Serves 16

Cold Veggie Pizza
16 servings


1 – Pillsbury Pizza Crust
1 - 8 oz. container vegetable cream cheese
1/2 c. Hellman's Light Mayonnaise
1/4 cup each of carrots, broccoli, cherry tomatoes, cucumber slices
1/2 c. Cheddar Cheese (shredded)

On a 9x13 pan, bake crust as directed.- Let it cool; meanwhile, prepare cream cheese and mayo. Spread over cooled crust.- Chop veggies - Cover pizza with vegetables and cheese, cut into 4 x 4 squares. Great topped with some Red Hot (if you like spicy stuff!)

A Time to Be Born

The other day we were grieving the loss of Cali. Today, we are rejoicing over new puppies. Our friend Victoria's dog, Nina, just had a beautiful litter of 4 adorable puppies. They remind me of a box of chocolates. I want to take a bite out of each of them!!

In Memory of Cali

We are saddened by the recent loss of our family pet and friend, Cali. She was a wonderful guinea pig with the sweetest spirit and we will miss her dearly. Cali stayed in the "Ross Retreat Center" as we tried to nurse her back to health, but she never full recovered and passed away on Sunday morning. Her beloved owner and earthly father, Steven Ross was by her side. We will miss her dearly and will always hold a special place in our hearts for "Cal Cal." Rest in peace, dear and faithful friend, till we meet again.

My Other Addiction

Besides dreaming of food, reading about food, cooking and eating, my other addiction is buying books about food. I found this book the other day at Borders and I can't believe I didn't find this until now. Best Food Writing by Holly Hughes started back in 2000 and I'm just catching on. It's so cool to find something that sparks you and I am sparked and thirsty like a dry sponge to read every word of this collection.

Editorial Reviews:

From Publishers Weekly: A culinary cross-section of the latest news and trends in food, the latest collection from series editor Hughes covers all corners of the kitchen. Jason Sheehan masterfully recounts the painful trials and tribulations of molecular gastronomy; John Kessler's all-too-relatable essay on the moral dilemma of cheap grocery store tenderloin will have foodies nodding along; and rhapsodic accounts of the quest for the perfect fried clams, biscuit, and patty melt will get readers salivating. Not all is sweetbreads and light, as contributors pull back the curtain on cloned meat, detail a lauded salumeria's lengthy and expensive battles with the health department, and respectfully convey the kaleidoscope of emotions a restaurateur feels when closing a restaurant. The most important essay in the book, which deserves reading by any American who eats out, is "Guess Who's Making Your Dinner," from veteran food writer Robb Walsh (Legends of Texas Barbecue), an exploration of the Mexican-American contribution to dining in America. An exceptional collection worth revisiting, this will be a surefire hit with epicureans and cooks.

Tampa Tribune, 11/9/08“If you’re looking to find new authors and voices about food, there’s an abundance to chew on here.”

Publishers Weekly, 11/24/08“An exceptional collection worth revisiting, this will be a surefire hit with epicureans and cooks.”

Los Angeles Times, 12/3/08“Some of these stories can make you burn with a need to taste what they're writing about.”

PopMatters.com, 12/19/08"Fascinating to read now, this book will also be interesting to pick up a year from now, or 10 ears from now."

Product Description:

Best Food Writing 2008 once more authoritatively and appealingly assembles the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and Web sites. This anthology features both established food writers and rising stars addressing everything from celebrated chefs to the travails of the home cook, and from erudite culinary history to food-inspired memoirs. By turns opinionated, evocative, nostalgic, sensuous, and just plain funny, it’s a tasty sampler to dip into time and again, whether you’re in the mood for foie gras or fruitcake.

Recipe for Mushroom Tart

Shallots sautéed in butter and fresh goat cheese combine with a rustic medley of dark brown mushrooms for a satisfying vegetarian entrée. Set in a golden flaky pie crust, the tart is evocative of woods in early winter and captures the comparative comforts of hearth and home. Serve with a light green salad.

Recipe for Rustic Mushroom Tart
Serves 6

Ingredients:

Olive oil cooking spray
1/2 (14-ounce) package frozen piecrust, thawed for about 10 to 15 minutes
6 oz of goat cheese

1/4 pine nuts

1 tablespoons olive oil

2 thinly sliced shallots
3/4 pound wild mushrooms (such as chanterelles, hedgehogs, creminis), roughly chopped
Salt and pepper to taste
1/4 cup dry sherry
1/2 cup vegetable or chicken broth
1/2 cup crème fraîche

Method

Preheat oven to 450°F. Spray a 9-inch tart pan with cooking spray. Press crust into bottom and sides of pan, then prick the bottom of the crust all over about 10 times with a fork. Heat oil in large skillet over medium heat, add shallots and cook for about 5 minutes, or until golden. Stir in mushrooms, salt and pepper and cook until soft, about 6 to 8 minutes. Add sherry and broth and simmer until liquid has almost evaporated, stirring frequently, about 8 minutes. Mix in crème fraîche and simmer until liquid has almost evaporated again, about 12 to 15 minutes. Transfer contents of skillet to pi pan. Sprinkle pine nuts and goat cheese over mushroom mixture, fold ends over an inch and bake tart for about 45 minutes, or until crust is golden. Let rest for 10 minutes, then slice and serve.

Salad with Dates and Pine Nuts

Our new favorite salad is just simple greens with dates, pine nuts, goat cheese and a fig vinaigrette. Toss and serve.

Recipe for Minestrone

I've been cooking up a storm, but haven't had time to blog, so I'll be catching up for the next couple of days. Steven and I are sick today and I always have a craving for soup on day's like these. This soup is done in the crockpot, so it just cooks all day while I am napping or babying my cold. The good thing is, I can freeze half of this for a cold winter's day, which is on it's way.

Recipe for Minestrone

Makes 14 cups

1.5 lbs boneless beef chuck roast, cut into 1-inch cubes

flour for searing beef

olive oil for frying beef

1 package cut minestrone soup vegetables

salt and pepper

32 oz beef stock

1 can (14.5 oz) dice italian tomatoes

(24 oz) marinara sauce

1/2 cup dry ditalini pasta

1 can (15.5 oz) garbanzo beans or cannelini beans, drained and rinsed

handful of chopped spinach

You'll Need: 6-8 qt slow cooker, large braising pan

Dust beef with pan-searing flour; pat off excess.
Heat oil in large braising pan on medium until oil faintly smokes. Add beef; sear 10 min until all sides are paper-bag brown.
Transfer beef to slow cooker; don't discard pan drippings. Add vegetables to pan with beef drippings; season with salt and pepper. Cook, stirring, 3 min; add to slow cooker.
Add stock, tomatoes, and sauce to slow cooker. Cover, cook 4 1/2 -6 hours on high or 8-10 hours on low.
Add dry pasta and beans 30 minutes before end of cooking on high
Add spinach to slow cooker; stir to blend well. Allow spinach to lightly wilt, about 2 min.