My Daughter's Tomato/Mozzarella Salad Stacked with My Homegrown Basil

I've been working on a container garden including herbs.  So far, my basil is my biggest herb success.  I moved most of my herbs to my courtyard because I needed more plants there. However, my courtyard is mostly shaded.  I know herbs need a lot of sun, so I keep watching where the sun is coming in and I keep moving the herbs.  My basil plant is doing so well probably because it's still on my porch which gets a lot of sun.  I wonder if I'll give in and move all the herbs to the porch...I'm pretty determined to keep the majority of them in the courtyard, so we'll see.  If you feel you have any advice on growing herbs, please share it!

                                             Isn't It Gorgeous!

                And this is after I stole a large stem for propagation!

If you're looking for an easy, light and delicious salad that makes a fantastic presentation, you'll love...

MY DAUGHTER'S VERSION OF CAPRESE SALAD

Ingredients (Per Serving)

• 1 fresh tomato (I used a vine-ripe tomato* in the photos; my daughter typically uses Roma)
• approx. 3 slices of fresh Mozzarella cheese ball (approx. 2 1/2 oz.)
• approx. 3-4 large, fresh basil leaves + 1 for plate garnish (approx. 3-5 total)
• salt and freshly ground black pepper
• balsamic vinegar

Directions 

1. Wash (under cool water) and dry the tomato and pat dry the basil leaves.
2. Slice the tomato and the cheese into approx. 1/4" slices.
3. Stack or overlap (repeating until one tomato is used) in this order: one tomato slice--add salt & pepper, cheese, basil leaf.*  End with a tomato slice and, if you like, a basil leaf.
4. Lightly sprinkle the vinegar over the salad.
5. Garnish the plate with a basil leaf.

*Tips:  If you can use homegrown tomatoes, all the better!  If you elect to stack the salad, secure the first layer with a toothpick and use additional ones as you need while you stack. (I probably used three toothpicks in the photo of the stacked salad.)

While I was photographing the stacked salad in my courtyard, a big bolt of lightning frightened me! The layered salad was photographed inside!

                                        Beautiful Stacked!

     (Without the basil leaf on top and before the vinegar was added.)

                           Even Easier and Also Impressive Layered!

           (With the basil leaf on top and after the vinegar was added.)

Great, a dish you can enjoy with no guilt!

Printable Recipe

Our Patchwork Peach/or Apple Cobbler, As I Remember

When we were children, my sister and I would throw together a wonderful, big cobbler (from memory) with a homemade crust.  We'd make apple cobblers during snow or ice storms in our gas oven when the electricity was out, and everyone would gather in the kitchen for warmth from the gas stove.  In the summer, we'd make peach cobbler, so juicy, and refreshing!  Sometimes we'd make homemade ice cream with the old hand-cranked ice cream maker to go with that cobbler.  Generally, making homemade ice cream was a social affair, with visiting relatives, and often it was peach ice cream.

My sister and I have racked our brains trying to remember how we made this cobbler.  I feel I've come close to it and made it even easier using prepackaged pie crusts.  I like it warm with vanilla ice cream or cold with whipped cream.  I prefer it cold, and I think it's actually better a couple of days later when served cold.  It keeps well in the fridge up to seven or more days.  It also freezes well.

Warm or cold, you'll find this cobbler delicious, satisfying and easy as pie!  Just in time for Memorial Day...make it a family or social affair!

Doesn't  Peach Cobbler Just Evoke Memories of Lazy Summer Days, Porches and Rocking Chairs...

My Guest Post on Tips For Food Blogging

I'm really flattered that Ben at Broke and Starving recently requested any advice from me for a start-up cooking blog.  On his post today, he has passed on some tips which I shared that I've learned since I've been food blogging.

I encourage you to visit Ben's unique website at Broke and Starving, where you'll find cost-saving, quick and easy, unordinary and delicious recipes for everyday meals.  I just crack up every time I look at his logo...isn't it so typical of sticking your head in the fridge and trying to find what you want? 

You are invited to comment on his post with any tips you may also have.

I've been working on a couple of new recipe posts which I think you'll love...look for them soon.

Crispy Roast Duck with Curry-Honey Glaze

I'm sharing with you one of my most treasured recipes, which I developed over the years utilizing Julia Child's method for a crispy duck and James Beard's fabulous curry-honey glaze. Their recipes are timeless!

You'll find this duck moist inside with a crispy exterior which has one of the best glazes you'll ever find. (I feel it's the best!) This duck will curl your hair...no, really it will...because you'll have your head in the oven so often!  But it's worth it, as turning the duck frequently is critical to achieving the crispy exterior.

                                      Not Just for Special Occasions!

One duck serves 2-4 people

Ingredients

For the Duck

• one 4 1/2 - 5 1/2 lb duck - preferably under 6 mos. old (Shoot, I have no idea how old the last duck was that I bought, I can only tell you that it was fantastic!)
• peeled small onion inserted with two clove stems
• salt*
• lemon juice*
• pepper*

For the Glaze, mix together:

• 4 TB honey
• 1 1/2 TB curry powder

Directions

Thawing:  If frozen, thaw the duck in the refrigerator two days before cooking or unwrap and set in a sink filled with cold water to which you've added ice cubes. Change the water periodically.

Remove as soon as possible any giblets--checking both ends of the duck. (Maybe you can use the giblets in another recipe such as a soup--I just toss them.)

Prep for Roasting:  Pull out all the loose fat from the cavity of the duck and around the inside of the neck.  To make carving easier, cut out the wishbone from the inside neck cavity.  Chop the lower part of the wings off at the elbows (it's only bone).  Be sure the fat glands on the back and at the base of the tail have been removed; dig out any yellow residue remaining and rub the area with salt and lemon juice*.

Dry the duck thoroughly and season the cavity with salt and pepper*.  Place the onion with the cloves in the cavity.  Truss the duck with the wings and legs close to the body and the cavity closed.

Using a sharp paring knife, prick the skin at 1/2" intervals along the thighs, the back and the lower part of the breast.  If you are not ready to cook immediately, wrap and refrigerate the duck, then let it come to room temperature before roasting.

Roasting:  (Allow approximately 1/2 hr., plus or minus, per lb. to roast.)  Preheat the oven to 450º.  Set the duck breast side up on a rack in an uncovered roasting pan.  Leaving the duck in the oven, after 15 minutes, turn the oven down to 350º.  Then turn the duck from one side to the other every 15 minutes.

After the duck has roasted for 55 minutes, remove it from the oven and brush well with some of the curry and honey glaze mixture. Return the duck to the oven and continue turning it every 15 minutes, adding the glaze each time until it is all used.  Keep roasting and turning the duck every 15 minutes until done. 

To tell when the duck is done, prick the thickest part of the drumstick deeply with a fork...the juices should run faintly rosy to clear in color; and when the duck is drained, the last drops of juice from the vent should run faintly rosy to clear yellow in color. Also, the temperature should register 180º at the thigh joint and the legs should move freely.

                                                You Deserve it!

When ready to serve:  Remove and discard the onion.  Cut the duck into halves or quarters with poultry shears. (This is another recipe I just use my beloved surgery scissors!).

Serve with yellow or long grain and wild rice, chutney and a nice salad.  You'll feel so gratified as you watch your guests "tear into it"!  So wonderful! Enjoy!

Printable Recipe

Fudgy, Classic Brownies with Rich Chocolate Frosting

When serving a variety of desserts, you always need a little chocolate somethin' somethin' don't you? These fudgy, classic brownies are simple to make and never fail me. I "whipped them up" for a special occasion recently.

I have been making this recipe, which I adapted, for so long, I can't remember where I originally found it. I know there are many similar versions of these brownies; however, I hope you find my tips in making them helpful. In addition, I offer the option of frosting these brownies with my recipe for Rich Chocolate Frosting which I recently posted with my Very Happy Birthday Pound Cake. Also, you can make these brownies with or without the nuts. (I prefer the variation in texture the nuts offer, but I don't suffer from nut allergies or have an aversion to nuts.)

When a chocolate craving overcame me, I used to say to my husband (he'd bake when I was too busy)...."And just why aren't there any brownies in the house?" Should that serious chocolate craving hit, you'll find these fudgy brownies fit the bill perfectly!

                             Guaranteed to Satisfy Chocolate Cravings

 

Approx. 25 ea. 1 & 1/2" Slices

Ingredients

For the Batter

• butter-flavored cooking spray for greasing pan
• 4 large eggs
• 2 c. granulated sugar
• 1/4 tsp. salt
• 1/3 c. butter (important to use the real thing!)
• 4 squares unsweetened baking chocolate
• 1 c. sifted all-purpose flour
• 1 tsp. pure vanilla extract
• 1 c. coarsely chopped walnuts or pecans (optional)

Directions

Tip: If you make them the day before you serve them, they will slice easier. I use a serrated knife which I dip into a glass of tepid water before slicing the brownies. If the brownies come apart a little, you can just press them back together (I won't tell).

1. Preheat oven to 325º.
2. Spray a 9" square pan with a butter-flavored cooking spray.
3. Beat the eggs until light (don't overbeat or the crust will separate from the brownies), then gradually mix in the sugar and salt.
4. Melt the butter and chocolate together in the microwave on medium heat for about one minute. Remove from the microwave and stir until fully melted and combined. Thoroughly mix into the egg mixture.
5. Stir in the flour and then the vanilla.
6. Fold in the nuts (optional) and pour into the prepared pan.
7. Bake in preheated oven for about 40 minutes. The top will appear crusty, but the inside should be moist and fudgy, and an inserted toothpick should come out barely wet, almost dry.
8. Cool overnight for easier cutting. 

From the oven...sorry, I "snuck" a piece and slightly scored them before I remembered to photograph for you.

 

Someone had to taste one...right?

For the Topping (optional)

Sift confectioners sugar over some or all of the brownies right before serving and/or frost some or all of the brownies with my Rich Chocolate Frosting (one-half recipe should cover a whole pan of brownies), which was recently posted with my Very Happy Birthday Pound Cake. (If you want to make a "wow" presentation, swirl the frosting on each piece with a pastry bag using a large #4 tip and place the brownies in paper cups.)

Watch their eyes roll back in their heads when they taste one of these rich brownies..."Oh (fill in your name here), these are amazing!" Enjoy!

Printable Recipe

Classic, Creamy New York Cheesecake with Cookie-Dough Crust

I mentioned in my last post that March is the month of birthdays.  Well, we celebrated my son's birthday last week with his favorite cake--New York cheesecake with cherry topping!

I have to share with you a little story about my first making cheesecake.  On my second date with my husband, he took me to a special, local "in-the-know" restaurant.  He told me I had to try their cheesecake because it was the best!  I proclaimed..."I can make cheesecake."  Then of course, I had to make it for him.  After our date, I frantically called my mother..."You have to teach me how to make cheesecake!"

Mother took a lot of pride in her cheesecake, but she used a graham cracker crust (really good).  She was always a little envious that I made her cheesecake with a cookie dough crust.

The cookie dough crust sets this New York cheesecake apart from the rest.  It takes some effort, but I've made it a little easier over the years.  It's putting the crust on the sides of the pan that is the most time-consuming...oh, I used to measure it, roll it out, measure it.  Now I don't put near the effort in all that rolling out and measuring.  Are you ready for a dessert that will make a huge presentation?  Here's the recipe I've made a little easier with which you'll really wow everyone...

                                          The Way to His Heart

Hint:  Read all ingredients and recipe before you make and be prepared to devote your full attention to this project.

Approx. 12 Large Servings

Ingredients

For the Cookie-Dough Crust

• 1 c. sifted all-purpose four
• 1/4 c. sugar
• grated rind from one lemon (save lemon for juice for cake batter)
• yolk from 1 large egg (save white for that omelette you're going to make in the morning)
• 1/2 c. butter softened at room temperature (do not melt!) plus extra for coating sides of pan
• Butter-flavored cooking spray (to help with rolling and handling the dough)

For the Cake Batter

• 1 & 3/4 c. sugar
• 1/4 c. sifted all-purpose flour
• 1/8 tsp. mace
• 1/4 tsp. salt
• 5 pkg.'s (8 oz. ea.) premium cream cheese
• 5 large eggs
• yolks from 2 large eggs (add whites to the one you saved from the crust for your omelette)
• juice from the one lemon you used for rind
• 1/4 c. premium sour cream

For the Topping

• 1/2 c. premium sour cream
• one approx. 21 oz. can premium pie filling (cherry, strawberry or blueberry)
• 2 TB very finely chopped nuts (pecans, walnuts or almonds)

On the Side

• Whipped Cream (about 1/2 c. per serving)

Directions

First Things First

1. Pull out your springform pan: 9" for a tall, extra creamy cake as pictured above or 10" for more slices (crust will be a little thicker w/10" pan).
2. Bring all eggs (8 total) to room temperature.
3. Make dough and chill.
4. After removing chilled dough from refrigerator or freezer, *bring cream cheese for cake batter to room temperature.

The Cookie-Dough Crust

1. Mix flour and sugar.  Add remaining ingredients and mix well.  Chill in refrigerator about 45 min. or freeze about 15 min.
2. Preheat oven to 400º.
3. *Bring cream cheese for cake batter to room temperature.
4. Separate dough into thirds.
5. Roll one-third of dough to cover bottom of pan (this is with the sides of the pan off).  You may use wax paper over the dough to help spread...just spray the paper first with a butter-flavored cooking spray; then with a rolling pin (I use a pizza roller), roll over the paper spreading the dough evenly as possible over the pan bottom.
6. Bake in preheated oven (400º) for about 4 to 8 min., or until a very light brown--Watch Closely--will overcook easily!
7. Butter (just do it the old-fashioned way--really use butter) the sides of the pan well!  Attach the sides of the springform pan to the bottom with the precooked crust.  Cool.

                                     Pan bottom with prebaked crust
 

8. This is the tricky part...adding the dough to the sides of the pan.  Roughly roll between saran wrap, separately, each half of the remaining dough into about 2" wide strips.  Don't worry about the strips being perfect.  Spray your fingers with the butter-flavored cooking spray and just pick up the dough in about 2-3" pieces at a time and press about two-thirds of the way up, distributing evenly as possible, onto the sides of the pan.  I find using a plastic knife and spoon (sprayed with the butter-flavored cooking spray) helps in pressing the dough to the sides of the pan once you have the dough in place.

(For clarification, at this point you will not put the pan with the crust back in the oven until you fill it with the cake batter.)

Prebaked crust in assembled pan

Assembled pan with dough on sides (and prebaked crust on the bottom)

The Cake Batter

1. Preheat the oven to 475º.
2. Mix sugar, flour, mace and salt.  Set aside.
3. Beat the cream cheese well until soft.
4. Gradually blend the dry ingredients into the cream cheese, keeping the mixture smooth.
5. Add eggs and egg yolks one at a time.  This is one of my best tips:  for a cheesecake that does not crack...don't overbeat the eggs.  I avoid overbeating by cracking an egg into a cup or saucer (to make sure the egg is okay, of course), adding the egg to the mixture and without stopping, cracking the next egg into a cup, then adding to the mixture...repeating these steps until all the eggs and yolks are in the batter.  Then I give the batter a quick little extra beating and blend in the lemon juice and cream.  Give the batter one last quick little extra beating.  The cake will probably settle a little after it cools, but should not crack using this method.
6. Pour batter into pan.
7. Bake in preheated very hot - 475º oven for 10-15 min.  Watch closely to avoid overbrowning!
8. Leaving the cake in the oven, reduce the temperature to very low - 225º and bake 1 hour longer.
9. Turn off the heat and leave the cake in the oven for about 1/2 hr.
10. Remove the cake carefully from the oven and let stand away from drafts until cool (about 2 hrs).  Remove the sides of the pan very carefully.  I don't bother removing the bottom of the pan from the cake before serving...it's not worth the effort or the risk of upsetting the cake.
11. Refrigerate overnight.

                                     From the Oven - No Cracks!

The Topping

1. Spread 1/2 c. sour cream over the top of the cake within about 1" inch of the edge.  Refrigerate until set (about 1 hr.).  Place on a serving platter.
2. Spread the pie filling over the entire top of the cake...let it drizzle as it may.  Sprinkle the very finely chopped nuts over the pie filling (this is mostly for effect...just makes a better presentation).  Refrigerate until ready to serve.

Serve with a pretty swirl of whipped cream on the side of each plate! Be prepared for all the ooh's and ahh's you'll receive on this tall, eye-tempting cake and enjoy!

                     Guaranteed to Make Tastebuds Bask in Delight!

P. S.  Don't forget your omelette in the morning!

Printable Recipe