Friday, December 31, 2010

Gaeng Kiow Wahn Gai (Thai Green Chicken Curry)

Recipe calls for eggplant which I can't stand so I substitute Kabocha or Acorn squash

I serve this over rice noodles.

Adapted from Real Thai by Nancie McDermott. I highly recommend this book if you like Thai food.

Tuesday, December 28, 2010

Crab Quiche

I make this recipe a little differently each time but it seems to come out quite nicely every time so don't worry too much about being obsessive about the quantities or ingredients.

1 pie crust, prebaked

1 bunch green onions, chopped
8 to 12 oz goat cheese
1/2 pound crab meat, shrimp, or prawn, or mixture thereof
6 eggs
1 cup whipping cream
white pepper
celery salt
8 oz grated swiss cheese like Gruyere or Emmentaler
grated nutmeg

Saute onions and add to bottom of baked pie crust.

Break up goat cheese and seafood and mix. Add to pie crust.
Whisk eggs with cream and spices to taste. Pour over seafood mixture.
Top with swiss cheese.
Grate nutmeg lightly over top.

Bake 35 minutes at 350º. Let rest 15 to 20 minutes. This quiche takes longer to set so it is better to let it rest longer if you want it to serve nicely.

Dark Chocolate Creme Brulee

2 cups whipping cream
2 cups half and half
8 oz semisweet chocolate chips or finely chopped baking chocolate
8 large egg yolks
1/3 cup sugar
8 tbspns sugar

Bring cream and half and half to a boil. Reduce heat to low, add chocolate and whisk until melted. Remove from heat.

Whisk yolks and 1/3 cup sugar. Gradually whisk chocolate into egg mixture.

Divide into eight ramekins or custard cups. Bake in water pan at 300º for about 50 minutes (until set).

Chill two hours.

Cover and refrigerate overnight.

Preheat broiler. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, about three minutes, then refrigerate 1 to 2 hours.

Editorial comment: These are OK. Not great. Similar to a chocolate mousse but I like mousse better. You may like them, however, and they are quite decorative so here it is.

Tuesday, December 21, 2010

Tami's Peppermint Bon Bons

Tami's Peppermint Bon Bons

I am unsure as to the appropriateness of snagging someone else's recipe for your own edification and enjoyment so am, for now, linking to this recipe. I will have to beg indulgence from the author at some point to have the recipe for my own.

My version. As well as one can expect I suppose for a first try. Mostly ugly but boy do they taste good. I made half with orange and half with peppermint, colored the cream orange and green, respectively, then drizzled icing over the top. That will have to be adjusted because the icing doesn't harden like the chocolate.

Special thanks to my baby sister who helped me dip the second half which then turned out much nicer and provided a reasonably attractive picture.

Cranberry Sauce

12 ounces cranberry
1 cup sugar
1 cup liquid (red wine, orange juice, or some combination thereof)

Bring to a boil, lower heat and cook until syrupy, about 20 minutes.

Refrigerate in mold.

Pumpkin Pie (Fresh)

3 c fresh pumpkin
2 c sugar
1 1/2 tsp salt
3/4 tsp ginger
3/4 tsp cinnamon
1/2 tsp nutmeg
5 eggs, beaten
1 can evaporated milk + homogenized to 1 quart

Cut sugar pumpkin in half crossways and scoop out seeds. Bake face down on greased baking sheet for 45 minutes. Remove from oven, cool, and scoop insides into food processor. Process until smooth.

Mix ingredients for pie filling. Pour into unbaked pie shells. This makes two deep dish or three shallow pies.

Deep dish: Bake at 450º for 15 minutes, reduce heat to 300º for about 40 minutes.
Regular: Bake at 450º for 10 minutes, reduce heat to 250º for about 40 minutes.

Center should be wobbly about the size of a silver dollar (American money, not Looney).

Warning: This is so much better than tinned pumpkin that you won't ever want to switch back.

Mum's Deep Dish Pizza


1 1/4 c warm water (140º or so)
1 package dry yeast
2 T shortening
2 t salt
2 T sugar
1 1/2 c flour

Mix ingredients. Beat for two minutes. I use the Kitchen Aid mixer on high.

1 1/2 c more flour.

Add the second 1 1/2 c flour. Mix, cover, and let rise for one hour.


1 pound hamburger, browned
4 T onion, chopped
4 large cloves garlic

2 tsp Oregano
2 tsp Basil
2 tsp Cinnamon
2 lg (or 4 small) cans tomato paste
1 lb mozzarella

Brown hamburger. I generally add a pound of bulk mild Italian sausage at this point also but it isn't necessary. Add the onion and garlic and stir a few times. Add spices, tomato paste, and enough water to make it mushy. I find one large can of water (or two small) is just about right.

Split dough into two. Roll out and line two deep dish pie plates. I like it to hang over the edges until I fill the pies so it doesn't pull back into the dish.

Fill the crusts with the filling. Add your favorite toppings. I default to sliced fresh mushrooms and pepperoni. Cover with grated mozzarella cheese.

Bake 20 to 25 minutes at 350º.

This pizza is incredible hot and the best cold leftover pizza I have ever had.

Carrot Casserole

12 carrots, sliced and cooked, about 10 minutes
1 onion, chopped
1/4 c butter
1/4 c flour

1 tsp salt
1/4 tsp dry mustard
1/2 tsp celery salt
2 c milk

1/2 lb cheese, grated
Bread crumbs.

Saute onion in butter. Add flour and stir about 1 minute.
Add seasonings.
Slowly add milk. Bring slowly to boil stirring frequently. Sauce will thicken as it cooks.
Once it boils, add cheese in small handfuls to melt. Remove from heat.
Layer carrots with sauce.
Top with breadcrumbs. Bake 30 minutes uncovered at 350º.

So this is a pretty basic recipe that seems to be all over the internet but...
this was one of my favorites growing up, mum made it quite frequently, and I still do when I need something simple to go with a meal.

Mrs. Bagshaw's Bran Muffins

5 c flour
5 tsp baking soda
1 T salt
2 c brown sugar
3 c natural wheat bran
3 c All-Bran cereal
2 c raisins

3 eggs
1 c vegetable oil

1/2 c molasses
1 quart buttermilk
1 1/2 c water
Mix dry ingredients.
Beat eggs with oil and molasses.
Add buttermilk and water.

Add to dry ingredients and stir until well mixed.
Cover tightly and use as needed. Keeps refrigerated for 4 to 6 weeks.

Bake 20 minutes at 400º

This is my mum's recipe and I love it because you can get up in the morning and make yourself as many muffins as you need to feed the family. Fresh muffins every morning. Mmmmm!

Date Balls

1 c brown sugar
1 stick butter
8 oz chopped dates
2 c rice krispies
1 c chopped walnuts
1/2 c coconut

Mix dates, brown sugar, and butter.  Cook about 8 minutes, until sugar is melted and dates start to soften.  Remove from heat.
Add remaining ingredients and mix thoroughly.  Let rest until cool enough to handle.
Form small amounts into balls then roll in powdered sugar.

One recipe makes about 4 dozen bite sized date balls.  I, however, make them bigger and fewer.