Sunday, March 21, 2010

Apple Turnovers


Stop rolling your eyes at me, yes I know this is another breakfast item...again. But I have a reason this time, I really wanted to try my hand at making my own puff pastry. And I did it! Well I kind of did it. It is the "quick" version, but it is still puff pastry damn it! So after deciding I wanted to make puff pastry, I had to find a recipe to use it in. I went through some of the recipes I have bookmarked involving puff pastry and decided on Apple Turnovers. Reason 1: I love Breakfast! Reason 2: I had some apples to use up! Reason 3: ...


 (Check out all that yummy appley puff pastry goodness!)



Apple Turnovers
Printable Recipe

You will need:
1 recipe Quick Puff Pastry (below)
4 large Granny Smith apples (about 2 pounds)
2 cups sugar, divided use
3 teaspoons lemon juice from 1 lemon
1/2 teaspoon salt
2 teaspoons ground cinnamon

Roll dough into 20-by-15-inch rectangle, about 1/8-inch thick. Line 2 baking sheets with parchment paper. Trim and cut the dough into 12 5-inch squares and place 6 on each sheet. Place both sheets in refrigerator until ready to use.

Peel apples and grate them. Combine with 11/2 cups of the sugar and the lemon juice and salt in a bowl.

Working quickly with one sheet at a time, place dough on a work surface, put 2 tablespoons filling (squeezed of any excess liquid) in the center, then moisten two adjoining edges with finger dipped in apple liquid. Fold top portion of dough over the bottom, making sure to overlap the bottom portion by 1/8 inch. Crimp edges with a fork. With wide metal spatula, transfer turnover to baking sheet. Repeat with remaining pieces of dough. Chill the filled turnovers 30 minutes, or cover with plastic and refrigerate up to 24 hours.

Preheat oven to 375 degrees. Adjust oven racks to upper- and lower-middle positions. In a small bowl, combine remaining 1/2 cup sugar with cinnamon.

Brush or mist turnovers lightly with water, then sprinkle with cinnamon sugar. Bake until golden brown, 30 to 25 minutes, rotating sheets from front to back and top to bottom about halfway through baking time. With a wide metal spatula, transfer turnovers to a wire rack to cool. Serve warm or at room temperature.

Makes 12 turnovers.

Source:  Culinary Concoctions by Peabody recipe adapted from Baking Illustrated (2004) by the editors of Cook’s Illustrated magazine.
Quick Puff Pastry
3 cups (15 ounces) unbleached all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups (3 sticks) cold unsalted butter, cut into 1/4-inch pieces
9 tablespoons ice water
2 teaspoons juice from 1 lemon

1. Place flour, sugar and salt in a food processor and pulse to combine. Add a quarter of the butter pieces and process until the butter is in dime-size pieces, four 1-second pulses. Add remaining butter and process to coat the cubes with flour, two 1-second pulses. Transfer mixture to a medium bowl.

2. Combine ice water and lemon juice in a small bowl. Add half of the liquid to the butter mixture and toss until just combined. Keep adding liquid, 1 tablespoon at a time, until the dough will clump together in your hand. Turn the dough out onto a work surface. The dough will be quite dry and shaggy at this point. Working quickly so butter in the dough does not melt, brace the heel of your hand against the work surface and drag small portions of dough forward in short, brisk strokes to fraisage the dough. Gather dough together, then repeat the fraisage. Press dough into an 8-by-4-inch rectangle, wrap in plastic and refrigerate 1 hour.

3. Place dough on lightly floured piece of parchment paper and roll into 15-by-10-inch rectangle. Then fold dough lengthwise into thirds. Starting from narrowest end, loosely roll up the dough. Press rolled dough into a 6-by-5-inch rectangle. If dough is sticky, rechill it. Repeat this entire step, starting with rolling out dough into a large rectangle. Wrap dough and chill 1 hour, or until ready to use. Well-wrapped pastry will keep 2 days in the refrigerator or 1 month in the freezer.

Makes enough for 12 turnovers.
Source: Culinary Concoctions by Peabody recipe from Baking Illustrated (2004) by the editors of Cook’s Illustrated magazine.

Thursday, March 18, 2010

Snickerdoodle Cookies


The classics are classics for a reason. Take Snickerdoodles for instance, they are a twist on another great classic, the sugar cookie. And both are delicious, crumbly, soft cookies that have been a staple in kitchens around the country for longer then most of us can remember. You can make a fancy cookie and a classic like a Snickerdoodle and probably 95% of the time the classic cookie will be gone first. I don't know if it is because classic cookies remind us of our younger days, or our grandmothers/mothers kitchen, or even if it is just because we know exactly what we are getting when we grab one of the classics. This particular recipe was given to me when I first got engaged and I have no idea where it came from. It is on an old worn piece of paper in my recipe box. It has directions crossed out and ingredients changed. It has lines where it has been folded and unfolded too many times. And it is one of my favorite cookies to make because everyone loves a Snickerdoodle! Plus they are easy to pull together and like most cookies, travel well. I haven't shared it yet because I think most people already have a Snickerdoodle recipe they love...but hey you never know...this one just might be better then the old one in your recipe box!

Snickerdoodle Cookies

You will need:
2 3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temp
1 1/2 cups granulated white sugar
2 large eggs
1 tablespoon pure vanilla bean paste, or you can substitute extract

And for the topping:
1/2 cup granulated white sugar 
4 tablespoons full of ground cinnamon
1/2 teaspoon nutmeg

Preheat oven to 400 degrees. 

Beat together sugar and butter until smooth. Add in eggs and vanilla paste. Then add in baking powder, salt, and flour. Roll dough into 2 inch balls (if too sticky to roll, refrigerate until firm-about 45 minutes). 
Mix together the topping (sugar, cinnamon and nutmeg) and then roll each ball in the topping mixture. Place the balls on a cookie sheet covered with parchment paper and use a cup to press each ball flat. Bake for 8-9 minutes and allow to cool. 

Source: The Novice Chef Original

Wednesday, March 17, 2010

Sun-Dried Tomato Omelette


This is a breakfast for the husband. I love a sugary, sweet, delicious, carby breakfast. The husband, on the other hand, loves a good savory breakfast. Which I can't blame him for because with delicious omelettes like this, I can see where he is coming from. He also likes to have some kind of meat at breakfast, mainly bacon. So on one of our Sunday morning breakfasts I started looking around for what I had in the kitchen to make for breakfast. And I thought since last week we had Berry Meyer Lemon Pancakes that this week I would make a savory breakfast. So I created this omelette and it was delicious if I do say so myself. Jorge loved it and gave it rave reviews and it was easy to throw together! Two big pluses in my book!

Sun-Dried Tomato Omelette

You will need:
3 eggs
3 tablespoons milk
3 strips bacon (omit for vegetarian meal)
1/4 cup sundried tomatoes (ready to eat-not in oil)
Shredded mozzarella (fresh if you have it)
1/4 teaspoon cayenne pepper (omit if you do not like spicy)
A handful of fresh basil chopped
Salt and Pepper to taste
Cooking Spray

Whip eggs, milk, cayenne pepper, salt and pepper together. Spray nonstick skillet with cooking spray and pour eggs into skillet over medium high heat until eggs begin to set up and brown. Place bacon, tomatoes, mozzarella, and basil in the middle of the omelette. Add a dash of salt and pepper on top. Fold the omlette into thirds on top of the filling and allow to cook until filling is warmed through. Serve immediately and garnish with extra toppings if you choose.

The Novice Chef Original

Thursday, March 11, 2010

Chocolate Passion Bowl (Or more commonly known as crack)


WARNING: Make this when you will be taking it somewhere and make sure and give it all away. Otherwise you will find yourself standing over it with a big spoon stuffing your face. Maybe you have more will power then me, but I love this thing so much I want to take it into the coat closet and whisper sweet nothings to it. No, I am not exaggerating. This was first introduced to me a couple weeks ago by a good friend of mine, Kerri. She brought it over for dinner one night and I was hooked. This is my crack. And because of it Kerri and I can no longer be friends, well at least my ass and Kerri can not be friends. Make this soon, or more like now. And plan a trip...or 5 trips to the gym ASAP. 


Chocolate Passion Bowl

You will need:
3 cups cold milk
2 pkg.  (3.9 oz each) Jell-O Chocolate Instant Pudding
1 tub (11 oz.) Cool Whip , thawed, divided
1   baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries

Beat milk and pudding mixes with whisk 2 min. Stir in 1 cup Cool Whip.
Place 1/2 of brownies in 2-qt. bowl; top with layers of 1/2 each pudding mixture, remaining Cool Whip and raspberries. Repeat all layers.
Refridgerate 1 hour.

Adapted from Kraft

Monday, March 8, 2010

Salsa Verde Sour Cream Enchiladas


It takes a lot to make this Texas girl happy when it comes to Mexican food. When I moved to Florida, I had friends tell me all about the great Mexican food in Florida. They took me to all of the different places telling me how great it was and how authentic it was. They lied. To their credit they really thought it was authentic and good...but bless their hearts, they had no idea they were just feeding me upscale Taco Bell. Now don't get me wrong, back in the day I made many drunken Taco Bell runs at 2 am...but when you really want Mexican...Taco Bell (or even upscale Taco Bell) does not hit the mark.


Now on the other hand, these enchiladas hit the mark. And why shouldn't they when the original recipe came from another homesick Texan....well actually they came from The Homesick Texan. I made them for some friends and family and everyone was MMMing. Which you know is the best noise for the cook to hear. That sound is better then any words, it is the true sound of someone enjoying their food!


A quick note about these, you must use the Ortega Medium Salsa Verde to achieve the correct taste. The medium is not hot, just flavorful. I tried a more expensive Salsa Verde and was very disappointed in the lack of flavor it added to the sauce. So make sure and pick up the Ortega one! You won't be sorry!

Salsa Verde Sour Cream Enchiladas 

You will need:
4 boneless chicken breasts, cooked and shredded
3 large cloves of garlic, minced
2 Serranos, diced (seeds-in if you like the heat; reduce to 1 if you’re not a fan of spicy food)
1 Jalapeno, seeded, minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups sour cream
16 oz jar of  Ortega Medium Salsa Verde
1 & 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 tortillas, small fajita size
1 cup shredded sharp cheddar
1 cup shredded Monterrey Jack
1/2 medium onion, diced


Preheat the oven to 350. Melt butter over medium-high heat. Saute Serranos and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.

Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken, cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.

To freeze: Cook the sauce and cool completely (I do it quickly using an ice water bath). Assemble the enchiladas in portion-friendly dishes and wrap well with plastic wrap or foil. To cook thawed, bake at 350 for 30-35 minutes (or to an internal temperature of 165). To cook straight from the freezer, increase the baking time to 45-55 minutes.

Yields: 12-15 enchiladas
 
Adapted from: Confections of a Foodie Bride, originally from Homesick Texan

Sunday, March 7, 2010

Berry Meyer Lemon Pancakes


HAPPY BREAKFAST SUNDAY!

I must admit that breakfast is my favorite meal of the day. I have professed my love of breakfast on here before, but for good measure I thought I should tell you again. I have an obsessive, irrational, over the top love for breakfast. In highschool my family would always go to church on Sunday mornings followed by a family breakfast at a local Mexican restaurant. It was a huge buffet and they would make American breakfast classics along with some phenomenal Mexican breakfast dishes. It was one of my favorite days of the week; my parents probably didn't know it, since it was so uncool to enjoy spending time with your parents...and I thought I was that cool. Growing up I also loved to have breakfast for dinner. As a teenager I was extremely picky (even more so then now) and most of the time I didn't want what my Mom would cook, so I would eat cereal. Now as an adult, not much has changed! I could eat breakfast for breakfast, lunch, and dinner. Sadly I married a man who believes breakfast is for breakfast and no other time. I have tried bringing him over to the dark side but he refuses and will only eat breakfast...for well, breakfast. Which bring Sundays back into the running for my favorite day of the week because I wake up and make us a tasty breakfast. These pancakes were delicious and perfect for one of our lazy Sunday mornings. I loved the flavor of the lemon and raspberries. Perfect way to bring Spring into your kitchen, despite the fact that it hasn't shown up outside yet!


Berry Meyer Lemon Pancakes

You will need:
1 egg
1 cup flour
1 Tablespoon sugar
zest of 1 Meyer lemon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 Tablespoons butter, melted and cooled slightly
1 cup fresh raspberries
oil or butter for cooking


In a small bowl rub the lemon zest into the granulated sugar until pale yellow and fragrant.  
In a large bowl, whisk together the egg, buttermilk and butter.  Add the flour, sugar, baking powder, baking soda and salt.  Stir until just combined.  The batter may be a bit lumpy.  That’s better than over-mixing the batter.  Fold in the berries with a few strokes.  Not much stirring necessary.  
Heat a griddle pan or a cast iron skillet over medium heat.  Add a teaspoon of oil or a dab of butter and heat through.  Add 2 heaping tablespoons of batter to the pan.  Heat until bubbles form and start to pop.  Carefully flip over and cook through.   Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you fry the rest of the pancakes.  
Top pancakes with maple syrup.

Adapted from: Joy The Baker
 

The Novice Chef Copyright © 2009