If you think this sounds different, it is and a HUGE hit with everyone. We first tried this at the "Ivy" in Fort Madison by Nauvoo when we were in the pageant in 2005.
1 1/2 cups grated mozzeralla cheese, divided
1 baked 9-inch pie crust
3 medium-size tomatoes, diced and drained
1 cup fresh basil leaves, loosley measured
1 clove garlic, crushed
3/4 cup mayonaise
1/4 teaspoons black pepper
1/4 cup freshly grated Parmesan cheese
Put 3/4 cup mozzarella cheese on the bottom of the pie crust. Cover with tomatoes and then layer basil leaves that have been slivered. Mix garlic, mayonnaise, remaining mozzarella, black pepper, and Parmesan cheese. Carefully spread on top of pie. Bake at 350 degrees for 30 minutes, or until cheese is golden. Unbelievable! Makes 8 servings.
Variation: Substituting spinach leaves for basil creates a different but delicious pie.
Wednesday, July 31, 2013
Warm Onion Pie
This is so good and another nod to the "Ivy" in Fort Madison up the road from Nauvoo.
1 stick butter, divided
1 cup breadcrumbs
1 teaspoon salt
3 cups diced sweet onions
1 Tablespoons flour
2 cups finely grated Swiss cheese
1 teaspoon salt
1/4 teaspoon cayenne
1 cup scalded milk
3 eggs, well beaten
Melt half the butter and mix with breadcrumbs and salt. Place in a well-greased 8-inch pie pan, and press into bottom and up the sides.
Saute onions in remaining butter slowly, stirring constantly until onions are clear and tender. Remove from heat. Drain onions and place over crust.
Combine flour, cheese, salt, and cayenne pepper. Scald milk, add eggs, and stir. Add milk mixture to cheese mixture. Carefully pour batter over onions. Bake at 350 for approximately 30 minutes, or until golden brown. Makes 6 to 8 servings.
1 stick butter, divided
1 cup breadcrumbs
1 teaspoon salt
3 cups diced sweet onions
1 Tablespoons flour
2 cups finely grated Swiss cheese
1 teaspoon salt
1/4 teaspoon cayenne
1 cup scalded milk
3 eggs, well beaten
Melt half the butter and mix with breadcrumbs and salt. Place in a well-greased 8-inch pie pan, and press into bottom and up the sides.
Saute onions in remaining butter slowly, stirring constantly until onions are clear and tender. Remove from heat. Drain onions and place over crust.
Combine flour, cheese, salt, and cayenne pepper. Scald milk, add eggs, and stir. Add milk mixture to cheese mixture. Carefully pour batter over onions. Bake at 350 for approximately 30 minutes, or until golden brown. Makes 6 to 8 servings.
Rhubarb Brunch Cake
This is another great "Ivy" recipe from our time in Nauvoo. It's by far the best place to eat in the area, it's in Fort Madison, and we go there as often as possible. Fort Madison is so popular that Natalie bought a dog in Fort Madison and named it Madison and gave it to Lisa. This was my favorite this year, and yes it includes rhubarb.
Cake
1 stick butter
1 1/2 cups sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon salt
3 cups flour
1 cup buttermilk
1 teaspoon vanilla extract
3 cups sliced rhubarb
1 cup brown sugar
1 cup chopped pecans
Sauce
1 stick butter
1/2 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
Cream butter and sugar in a mixing bowl until light and fluffy. Add next six ingredients and then stir in rhubarb. Pour into a greased 9 x 13-inch glass pan. Sprinkle with brown sugar and pecans. Bake at 350 for 1 hour.
Combine all the sauce ingredients together in a saucepan and cook over low heat until sugar dissolves. Let cake cool for about 10 minutes and then pour sauce over top of cake. Serve warm.
Makes 12 to 15 servings.
I would make this for a dessert but would be good for brunch also. We also had it the second time we went with rhubarb and blackberries.
Cake
1 stick butter
1 1/2 cups sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon salt
3 cups flour
1 cup buttermilk
1 teaspoon vanilla extract
3 cups sliced rhubarb
1 cup brown sugar
1 cup chopped pecans
Sauce
1 stick butter
1/2 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
Cream butter and sugar in a mixing bowl until light and fluffy. Add next six ingredients and then stir in rhubarb. Pour into a greased 9 x 13-inch glass pan. Sprinkle with brown sugar and pecans. Bake at 350 for 1 hour.
Combine all the sauce ingredients together in a saucepan and cook over low heat until sugar dissolves. Let cake cool for about 10 minutes and then pour sauce over top of cake. Serve warm.
Makes 12 to 15 servings.
I would make this for a dessert but would be good for brunch also. We also had it the second time we went with rhubarb and blackberries.
Tuesday, July 30, 2013
Rhubarb Galette
Rhubarb pie has always been a staple at my Mom's house and we have all experimented with new ways to use rhubarb over the years. One of my favorites is Allison's stewed rhubarb served over vanilla yogurt....yumm.... I think I'll go make some.
Crust
1/4 cup cold buttermilk
2 large eggs yolks
2 cups unbleached flour
1/2 cup fine-grind cornmeal
3 tablespoons confectioners' sugar
1/2 teaspoon salt
16 tablespoons very cold unsalted butter, cut into 1/4 inch dice
Filling
2 pound rhubarb, washed, tops and bottoms trimmed, and cut
into 1/2 inch dice (about 6 generous cups)
1 1/2 cups granulated sugar
1 Tablespoon finely grated lemon zest from 1 lemon
1 vanilla bean, split in half lengthwise, seeds remove, seeds and pod reserved
2 tablespoons cornstarch
2 tablespoons unsalted butter, cut into 1/4 inch dice
4 tablespoons sugar
2 tablespoons whole milk
Whipped Cream or Vanilla Ice Cream for serving
For the Crust: Whisk the buttermilk, egg yolks, and 1 tablespoon water together in a medium bowl. Set aside. In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, the butter and mix on low speed until the mixture resembles coarse crumbs with pieces of butter the size of Grape-nuts cereal, about 1 minute. With the mixer running on low speed, slowly add the buttermilk mixture. Mix on low until the dough comes together, about 20 seconds (do not over mix). Remove the dough from the mixer, form into an 8-inch disk, cover with plastic wrap, and refrigerate until firm, about 1 hour.
For the Filling: Cook the rhubarb, sugar, lemon zest, and vanilla seeds and pod in a 12 inch skillet over high heat, stirring frequently, until the rhubarb releases its juices, about 3-4 minuets. It is 4-5 minutes from the time you turn on the stove until you are finished. Rhubarb will still be firm and easily holding its shape when done. Discard the vanilla pod and drain the mixture in a fine-mesh sieve set over the medium bowl, reserving the juices. Transfer the drained rhubarb to a rimmed baking sheet and cool completely at room temperature, about 30 minuets. Transfer the cooled rhubarb to a medium bowl, stir in the cornstarch and butter, and set aside.
Meanwhile, simmer the reserved rhubarb juices in a small saucepan over medium high heat until syrupy and reduced to 1/2 cup, 3 to 5 minutes. Transfer to a small bowl and cool at room temperature.
To assemble the galette: Adjust an oven rack to the middle position and heat the over to 350 degrees. Roll the dough out on a lightly floured silpat or parchment paper, to a 16-inch round, about 1/4 inch thick, trimming and discarding any excess dough. Transfer the dough to a rimless baking sheet (or an inverted rimmed baking sheet). Evenly sprinkle 2 tablespoons of the sugar over the crust, leaving a 3 inch border. Carefully spread the filling evenly over the sugar, leaving the 3 inch boarder. Carefully spread the filling evenly over the sugar, leaving the 3-inch boarder uncovered. Fold the boarder of the dough up over the rhubarb in overlapping folds. Brush the top crust with the milk and sprinkle with the remaining 2 tablespoons sugar. Bake until the crust is golden and the rhubarb filling is bubbling, 45 to 55 minutes. Cool the galette on the baking sheet for 30 minutes.
To serve: Slide the galette onto a cutting board, removing the parchment paper, and slice into 8 wedges. Serve immediately, with the cooled rhubarb syrup and the Whipped Cream or vanilla ice cream.
Crust
1/4 cup cold buttermilk
2 large eggs yolks
2 cups unbleached flour
1/2 cup fine-grind cornmeal
3 tablespoons confectioners' sugar
1/2 teaspoon salt
16 tablespoons very cold unsalted butter, cut into 1/4 inch dice
Filling
2 pound rhubarb, washed, tops and bottoms trimmed, and cut
into 1/2 inch dice (about 6 generous cups)
1 1/2 cups granulated sugar
1 Tablespoon finely grated lemon zest from 1 lemon
1 vanilla bean, split in half lengthwise, seeds remove, seeds and pod reserved
2 tablespoons cornstarch
2 tablespoons unsalted butter, cut into 1/4 inch dice
4 tablespoons sugar
2 tablespoons whole milk
Whipped Cream or Vanilla Ice Cream for serving
For the Crust: Whisk the buttermilk, egg yolks, and 1 tablespoon water together in a medium bowl. Set aside. In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, the butter and mix on low speed until the mixture resembles coarse crumbs with pieces of butter the size of Grape-nuts cereal, about 1 minute. With the mixer running on low speed, slowly add the buttermilk mixture. Mix on low until the dough comes together, about 20 seconds (do not over mix). Remove the dough from the mixer, form into an 8-inch disk, cover with plastic wrap, and refrigerate until firm, about 1 hour.
For the Filling: Cook the rhubarb, sugar, lemon zest, and vanilla seeds and pod in a 12 inch skillet over high heat, stirring frequently, until the rhubarb releases its juices, about 3-4 minuets. It is 4-5 minutes from the time you turn on the stove until you are finished. Rhubarb will still be firm and easily holding its shape when done. Discard the vanilla pod and drain the mixture in a fine-mesh sieve set over the medium bowl, reserving the juices. Transfer the drained rhubarb to a rimmed baking sheet and cool completely at room temperature, about 30 minuets. Transfer the cooled rhubarb to a medium bowl, stir in the cornstarch and butter, and set aside.
Meanwhile, simmer the reserved rhubarb juices in a small saucepan over medium high heat until syrupy and reduced to 1/2 cup, 3 to 5 minutes. Transfer to a small bowl and cool at room temperature.
To assemble the galette: Adjust an oven rack to the middle position and heat the over to 350 degrees. Roll the dough out on a lightly floured silpat or parchment paper, to a 16-inch round, about 1/4 inch thick, trimming and discarding any excess dough. Transfer the dough to a rimless baking sheet (or an inverted rimmed baking sheet). Evenly sprinkle 2 tablespoons of the sugar over the crust, leaving a 3 inch border. Carefully spread the filling evenly over the sugar, leaving the 3 inch boarder. Carefully spread the filling evenly over the sugar, leaving the 3-inch boarder uncovered. Fold the boarder of the dough up over the rhubarb in overlapping folds. Brush the top crust with the milk and sprinkle with the remaining 2 tablespoons sugar. Bake until the crust is golden and the rhubarb filling is bubbling, 45 to 55 minutes. Cool the galette on the baking sheet for 30 minutes.
To serve: Slide the galette onto a cutting board, removing the parchment paper, and slice into 8 wedges. Serve immediately, with the cooled rhubarb syrup and the Whipped Cream or vanilla ice cream.
Texas Chocolat Sheet Cake
I'm always looking for a good recipe for this cake and I think I found it.
Cake:
1 cup (2 sticks) butter
1 cup water
4 heaping tablespoons cocoa powder
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon baking soda
2 eggs
Frosting:
1/2 cup (1 stick) butter
6 Tablespoons milk
4 Tablespoons cocoa powder
1 box (16 ounces) powdered sugar
1 teaspoons vanilla extract
1 cup chopped pecans or walnuts
Cake: Heat oven to 375. Coat a 15 inch baking pan with nonstick cooking spray. Place butter, water and cocoa in a saucepan. Heat to boiling, stirring occasionaly. Remove from heat. Add flour, sugar and salt. Stir in sour cream, baking soda and eggs until blended; pour into prepared pan. Bake for 22 minutes. Make frosting 5 minutes before cake is finished baking.
Frosting: Place butter, milk and cocoa in saucepan. Heat to boiling, stirring until melted. Stir in powdered sugar, vanilla and chopped nuts. Spread on cake while still hot.
Cake:
1 cup (2 sticks) butter
1 cup water
4 heaping tablespoons cocoa powder
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon baking soda
2 eggs
Frosting:
1/2 cup (1 stick) butter
6 Tablespoons milk
4 Tablespoons cocoa powder
1 box (16 ounces) powdered sugar
1 teaspoons vanilla extract
1 cup chopped pecans or walnuts
Cake: Heat oven to 375. Coat a 15 inch baking pan with nonstick cooking spray. Place butter, water and cocoa in a saucepan. Heat to boiling, stirring occasionaly. Remove from heat. Add flour, sugar and salt. Stir in sour cream, baking soda and eggs until blended; pour into prepared pan. Bake for 22 minutes. Make frosting 5 minutes before cake is finished baking.
Frosting: Place butter, milk and cocoa in saucepan. Heat to boiling, stirring until melted. Stir in powdered sugar, vanilla and chopped nuts. Spread on cake while still hot.
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