Archive for the ‘Uncategorized’ Category

Pineapple Souffle

May 17, 2015

pineapple_casseroleSorry it’s been awhile again… I remembered this great recipe which I used for Easter.     I’ve used this for 3 yrs.    It’s definitely a must for Easter or Christmas when paired with ham.   Delicious!

Pineapple Souffle

Ingredients

1 – 16oz can of crushed pineapple in heavy syrup
2 tablespoons cornstarch
1/2 cup sugar
1/4 cup cold water
1 teaspoon vanilla extract
2 eggs beaten

Directions
1) Mix cornstarch, water, and sugar until all is dissolved in a mixing bowl.

2) Add pineapple, eggs, and vanilla.    Pour into a casserole pan.   I use an oval casserole.

3) Sprinkle with cinnamon.

4) Dot with butter.

5) Bake uncovered for 1 hour at 350 degrees.

From the kitchen of Kathy Bartz.

Pepper Steak

February 8, 2013

This blog has been MIA for awhile… but I’m doing a Chinese New Years party for my wife’s side of the family and had to type up a few favorites.   Here’s one of the recipes for the party.

Pepper Steak

Serves 4

Ingredients

1 tablespoon dry sherry or Shaoxing rice wine
1 tablespoon water
2 teaspoons cornstarch
½ pound thinly sliced beef
2 tablespoons soy sauce
1 tablespoon chicken broth or water
1 teaspoon dark soy sauce or molasses (optional)
1 teaspoon salt
½ teaspoon granulated sugar
½ teaspoon freshly ground pepper
3 teaspoons vegetable oil
1 tablespoon chopped garlic
2 teaspoons chopped fresh ginger
2 cups thinly sliced green bell pepper strips (or red, yellow, or mixed colors)

Directions

1)      Combine the sherry, water, and cornstarch in a medium bowl, and stir well to dissolve the cornstarch.   Add the beef and stir to season it evenly with the sauce.   Set aside for 15 minutes

2)      In a small bowl, combine the soy sauce, chicken broth, dark soy sauce, if using, salt, sugar, and pepper, and stir the mix well.    Place a medium bowl by the stove to hold the bell peppers after their initial cooking.

3)      Heat a wok or large, deep skillet over high heat.   Add 1 tablespoon of the oil, and swirl to coat the pan.   Add the garlic and ginger and toss well.

4)      Scatter in the bell peppers and toss again.   Spread them out into a single layer and cook undisturbed for 15 seconds.  Then cook, tossing often, until they are shiny and just beginning to wilt, about 30 seconds more.    Scoop them out into the bowl and set aside.

5)      Let the pan heat up again briefly,  and then add the remaining 2 tablespoons oil, swirling to coat the pan again.

6)      Add the beef and its marinade, spreading the beef out into a single layer.   Cook undisturbed for 30 seconds, and then toss well.   Cook, tossing often, until most of the meat is no longer pink, about 1 minute.

7)      Return the bell pepper and any juices in the bowl back to the pan, and toss well.

8)      Add the soy sauce mixture, pouring it around the edges of the pan.    Cook tossing often, until the peppers are tender but not limp and the beef is cooked through, about 1 minute more.   Transfer to a serving plate and serve hot or warm.

Italian-Style Turkey Club

November 6, 2010

Italian Style Turkey CLubWe’re back!    Sorry for dropping off, but we were still cooking just not blogging.    I will try and share some of my past experiences in the next few weeks.    Anyway, I just wanted to share this great recipe from last weekend.    It’s from America’s Test Kitchen 30 minute meals.    Hands down, it’s probably one of the best club sandwiches I’ve ever had.    My wife couldn’t stop raving about it, and I think if I were to start my own diner, this would absolutely be on the menu.   

(more…)

Tiramisu for V-Day

February 15, 2010

I made this over the weekend for Valentine’s Day.   It’s one of the best tiramisu I’ve had – definitely restaurant quality.    I assembled it the night before and let it refrigerate until the next day, which allowed it to soak up a lot of the flavors.      I got this recipe from my America’s Test Kitchen Season 9 dvd.    One thing, you definitely need a stand mixer for this to whip up the mascarpone.    Also, I ran out of the coffee mixture to dip the ladyfingers and had to make another batch.

Brandy and even whiskey can stand in for the dark rum. The recipe prefers a tiramisù with a pronounced rum flavor; for a less potent rum flavor, halve the amount of rum added to the coffee mixture in step 1.     I halved the rum in both steps.     Do not allow the mascarpone to warm to room temperature before using it; it has a tendency to break if allowed to do so.   Be certain to use hard, not soft ladyfingers.    I was able to find them in the Italian section in the grocery store.    Even on the box, it said perfect for tiramisu.

(more…)

Two Salad Dressings

February 14, 2010

Here’s two recent homemade salad dressings that we enjoy.      I like simple dressings that feature olive oil, vinegar, salt and pepper.   On top of our salad, we enjoy toppings of cheese and sliced, or candied nuts.

Rose’s Vinaigrette – From Martha Stewart’s Magazine – Lisa’s Pick

Balsamic Vinaigrette – From The Best Italian Classics – My Pick

(more…)

Italian Pasta and Bean Soup (Pasta E Fagioli)

November 6, 2009

soupI love Pasta E Fagioli “Fazool”, but I haven’t tried to cook it for a long time.   There’s a good recipe in the box that I have used a couple times.  It’s been about 3 years, and it is soup season!   Since I’ve been going through a lot of Cooks Illustrated, I’d decided to give their recipe a try.   I was intrigued by the use of anchovies.   The results were excellent as usual, and it has probably replaced my old recipe for pasta e fagioli. 

The recipe stresses serving it right away since in later days, the pasta absorbs the liquid and leaves little broth.   I did enjoy it as leftovers though.    The soup can be made in 2 stages.   Once the beans are simmered with the tomatoes, before the broth and water are added, the mixture can be cooled and refrigerated for up to 3 days.     When ready to complete the soup, discard the Parmesan rind (otherwise it will become stringy), add the liquid, bring the soup to a boil and proceed with the recipe.

(more…)

Granny’s Tamale Pie

October 3, 2009

IMG_0393I just made this last week from Cook’s Country’s Best Lost Suppers and it turned out fantastic!   One thing to keep in mind, it takes a long time to make with the 2 cooking cycles and also the prep time for cutting the vegetables.    The sauce is delicious.   I actually had to make a new batch with canned chicken stock.    The one adjustment I made was I didn’t enter the remaining oil at step 3.    It seemed like a lot of oil.

(more…)

Make-Ahead Breakfast Casserole

September 27, 2009

IMG_0396Just tried this out today.   It’s a recipe from Cook’s Country, one of my favorite magazines for home country comfort food.   It was fabulous and very easy to make.    You can make it the day ahead and it makes a ton of food for a group of people.   I was looking for a recipe like this + we enjoyed the crispy crust on the outside.    The inside had a nice custard center.   I will have to try the variations.    It’s probably key to allow it to soak overnight.    I didn’t have any problem with it overcooking in the oven.   It went for the full hour.

(more…)

Kaya’s Yucatan Hot Bean Dip

February 24, 2009

Well I haven’t tried out this recipe yet, but apparantly it’s the real deal from Pittsburgh magazine.   For those not familiar, Kaya is a restaurant in Pittsburgh that serves Caribbean food.   I just had the dip at Kaya for lunch today and it was excellent, highly recommend trying it if you go there.   Updated: My experience with this recipe was good… I decided to puree 2 cups out of the three, next time, I’ll probably follow the recipe then make sure to drain both the peppers and the beans thoroughly.   The results were a little too liquidy for a dip, but the taste was excellent + spicy.   Maybe experiment by adding a little more beans.
(more…)

Pan Seared Rib Eye

January 6, 2009

I wasn’t a big steak guy before, but I’m trying the South Beach diet in 09 .    About a couple days in, I have had a craving for red meat so I picked up one of these rib eyes at Giant Eagle.    I also got a cast iron skillet for Christmas so decided to give this a go.   It was blown away, it was so good and perfect… I like it medium rare too + they have time adjustments for medium.   No sauce necessary + just the salt and cracked pepper.  Yum!

(more…)