Lemon Basil Popovers

My mother in law makes Yorkshire pudding whenever she prepares a roast beef for company and until I married into the family, I don't recall ever eating it before. It's a delicious batter type bread that she makes in a pie dish with eggs, flour, milk and LOTS of butter. I've never made Yorkshire pudding myself; however, I always wanted to try to make popovers instead; which are similar to Yorkshire pudding; however they're a little lighter, have a hollow center and are made in a dedicated popover pan.

Fate had it one day in December when I visited my local Chef Central to visit my friend Lauren (Lauren Kelly Nutrition), who was there signing her latest book, The Greek Yogurt Cookbook; which I had the honor of having a few of my own recipes published in there as well. (Check out the book, it's fantastic!) OK, so anyway, I was at Chef Central with my Mom who was in from Florida and we were perusing the isles when I saw this popover pan. Kismet! I still had not tried to make my own popovers until I was reading the February issue of Family Circle Magazine where they shared a recipe for Herb and Asiago Popovers. I didn't have Asiago cheese in the house at the time so I  used their recipe as a base and came up with this lemon and basil version.

These popovers were insanely good, light, flavorful, airy and without all of the added fat from the butter. Yup...definitely going to have to make these again real soon. When making popovers make sure you only fill the tins halfway because they will rise...a lot! Also, make sure you preheat the pan first before pouring in the batter and don't open the oven when cooking, you don't want the popovers to deflate. If you don't have a popover pan, you can use a muffin tin; however they will make more popovers.  ~Enjoy!

Garlic Basil Butter

Good morning! First, I want to apologize for not responding to the post comments as quickly as I normally would have, but my family and I were away for the week on vacation. I do hope you enjoyed last week's recipes and thanks again to Katrin from Running with the Devil(ed) Eggs for coming back to help me with a guest post. 

I don't eat much bread. Really. I don't eat sandwiches so there is really no need. So when I do splurge, I prefer a nice, crusty Italian or Ciabiatta heated up in the oven; then dip it in extra virgin olive oil with a little salt and pepper. Which was what I was planning to do with this particular loaf, until I looked at my fresh basil and it was starting to see better days. I hate to throw anything away that is still viable and knew I wouldn't be making anything with it in the next day or two, so I blended it with some garlic and butter to make this Garlic Basil Butter to top my bread with. 

O. M. G. This was even better than the olive oil, but healthier...I don't think so! Thank goodness I don't splurge like this very often because I could have easily made a really bad habit out of this bread! This butter would also go nicely on some corn on the cob or mixed in with cooked pasta. 
Garlic Basil Butter
Prep Time:  10 minutes              Yield: 8
Cook Time: 10 minutes               Serving: 1
Total Time: 20 minutes

Ingredients

• 1c. Fresh Basil
• 8 tbsp. Butter, softened
• 2 Garlic Cloves
• 1 Loaf Crusty Italian Bread (I used a Ciabiatta)

Directions

1. Add the basil, butter and garlic to a food processor and blend until smooth. 
2. Cut the loaf of bread in half horizontally; then spread the mixture evenly on both sides. Wrap the loaf of bread in aluminum foil.
3. Bake at 350 degrees for 8-10 minutes or until butter has completely melted and the bread is warm. Cut into 8 slices. 

Nutrition Facts

Calories 184, Carbs 15.3g, Fat 12.6 g, Protein 2.8g, Fiber .8g, Sugar .3 g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Garlic & Cheese Croutons

I know what you're thinking. Croutons? What a LAME post THIS is going to be! Well, at least those were the thoughts running through my head before I decided to make these. But then I stopped and said to myself "Self, if this were one of your nieces, would they know how make homemade croutons?" And the answer was a big fat NO. So, there you have it. You get to see how I make homemade croutons out of leftover hot dog buns. And yes, that is what I made these out of. We don't eat a lot of hot dogs (Gab is the only one that really eats them), but my daughter was craving them last week so I bought a package of them, along with the rolls. When I went to put the leftover rolls in the freezer to save them (like I said, she's the only one that eats them and it's only once in a blue moon!), I found another package of hot dog rolls in there that I had forgotten about and since they don't hold up well for too long in the freezer, I made these Garlic & Cheese Croutons; which are the kids favorite kind. 

If you don't have any hot dog rolls...no problem! You can use any leftover bread you happen to have, but these potato rolls added a nice sweet flavor as well. 

Garlic & Cheese Croutons
6 Hot Dog Rolls (I used Potato Rolls)
1/3 c. Canola Oil
1/4 c. Parmigiano Reggiano Cheese, grated
1 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper




Directions:
1. Add the oil, cheese, garlic powder, salt and pepper to a bowl and whisk. 
2. Cut the hot dog rolls in half lengthwise, then cut into 1/2" chunks. Place in a bowl then add the oil mixture to coat well. 
3. Place the coated bread on a baking sheet and bake at 350 degrees for approximately 10 minutes, turning halfway, or until the bread is nicely browned. 
4. Remove from oven, let cool completely, then place in an airtight container. Makes 8 cups. 

Enjoy!

2012 St. Patty's Day Menu & Blog Hop

Today, I'm honored to be part of my first BLOG HOP! Not only will you get to see my St. Patty's Day Feast, you will also get to see some other wonderful menu ideas from some of my blogging friends too!  Thank you to Joan from Chocolate, Chocolate and More for coordinating all of this, I'm sure it was quite an undertaking! 


The Irish have observed St. Patrick's Day as a religious holiday for over a thousand years on March 17th. On St. Patrick's Day, which falls during the Christian season of Lent, Irish families would traditionally attend church in the morning and celebrate in the afternoon. Lenten prohibitions against the consumption of meat were waived and people would dance, drink and feast—on the traditional meal of Irish bacon and cabbage.

First, I am only part Irish, amongst many other nationalities. We don't have a huge celebration on St. Patrick's Day but I usually make corned beef and Irish Soda bread during the week of and in my younger years, could be seen drinking green beer at Mc Shanley's Pub in downtown Providence, but I digress. ;) When my eldest daughter was in pre-school they celebrated Nationality Day where parents brought in food from their own cultures and the children dressed in cultural garb. So when my then 4 year old asked what she could dress up as, I was at a loss and told her she'd have to pick one of the following: My side: 1/2 Italian-1/2 Mixture of French Canadian, Irish, Scottish and Iroquois Indian and my husband's side-1/2 Portugese-1/2 Mixture of German and Irish. As you can see, we clearly have what is commonly known in the US culture as "mutt" children! So, what I did was take a white shirt and painted the US flag on the front, then painted all of the other nationalities flags on the back of the shirt. Needles to say it was a hit with all of the teachers and parents alike, and my daughter was proud to show off her heritage. 

I don't particularly like boiled food so you won't find the traditional boiled dinner here at CEK, but I can assure you that you'll LOVE IT just the same!

St. Patty's Day Menu 

Horseradish & Mustard Baked Corned Beef

Roasted Baby Potatoes

Honey Mustard Baby Carrots

Irish Soda Bread

Horseradish & Mustard Baked Corned Beef

2 lb. Corned Beef, thin cut

1 Bottle Lager Beer (I used Sam Adams Winter Lager)

Water

1 tbsp. Spicy Kosciusko Mustard

1 tbsp. Prepared Horseradish

1 tbsp. Honey

Trim most of the visible fat from the meat and place in a large pot. Pour in the beer and add water so that it covers the meat. Bring to a boil, reduce heat and let simmer for 2-2 1/2 hours. Remove from pot, place in a baking dish, and add some of the liquid to the bottom of the pan (about 1 cup). In a small bowl, mix together the mustard, horseradish and honey. Brush it evenly on top of the meat. Bake at 350 degrees for an additional 30-35 minutes. Let rest for about 5-10 minutes, then cut on a diagonal across the grain. Serves 4. 

Roasted Baby Potatoes

2 lbs. Red Baby Potatoes, skins washed and cut in half

2 tbsp. Extra Virgin Olive Oil

1 tsp. Prepared Horseradish

1 tsp. Spicy Kosciusko Mustard

Add all ingredients to a bowl and mix well. Place on a baking sheet and bake at 350 degrees for approximately 45-50 minutes until potatoes have softened and are golden brown. Serves 4. 

Honey Mustard Carrots

1-10oz. Package Fresh Baby Carrots

1 tbsp. Butter

1 tsp. Honey

1 tsp. Dijon Mustard

Steam carrots over a double boiler until they are fork tender, but not mushy. Add the carrots to a saute pan along with the butter, honey and mustard. Mix well and cook for about 5 minutes. Season with salt and pepper as needed. Serves 4. 

And now here's my favorite! I posted this original recipe back in June 2011, but I didn't have a picture of it. I never liked Irish Soda Bread until about 20 years ago when my friend, Tracey, who also happened to be the Pastry Chef where I worked at the time, made her version. Her's was moist and not dry like the typical bread you get at the store. This recipe will make two loaves, more than enough for 4 people, however, I love this bread toasted for breakfast in the mornings as well. Good thing I usually only make it once a year! If you like caraway seeds in yours, by all means add it in. Her recipe did call for it, I just don't particularly like them. 

Irish Soda Bread

6 c. + 1 c. All-Purpose Flour

1/2 c. Granulated Sugar

2 tsp. Baking Soda

1 tsp. Salt

1 c. Raisins

1 Stick Salted Butter, softened

2 1/2 c.  Low Fat Buttermilk

Sift dry ingredients using only 6 cups of the flour. Cut in the butter until the mixture resembles coarse meal. Add the raisins and buttermilk. Mix with your hands until well incorporated and turn onto a lightly floured board; gradually using the remaining 1 cup of flour. Kneed 10-12 times. (The dough shouldn't be too sticky. If it is, gradually add a little more flour as needed). Split into 2 round loaves and cut a deep X into the top. Lightly spray a sheet pan with cooking spray and place the loaves. Bake at 350°F for approximately 50 minutes or until when you stick a knife in the center, it comes out clean. Makes 2 round loaves. 

I hope you like my St. Patty's Day Round Up. Click on the links below for some more great ideas! 

Debi over at Recipe for my Boys made Colcannon and Irish Stew

Kimiko at Beachside Baker made a Shamrock Shake 

Melissa at Chin Deep made Apple and Bramble Cake with Bushmill's Custard 

Lesa at Edesia's Notebook made Corned Beef and Cabbage Soup 

Michaela at Affair from the Heart made Irish Cream Cheesecake 

Joan at Chocolate, Chocolate and more made Grasshopper Pie

http://www.recipesformyboys.com/2012/03/st-patricks-day-blog-hop-colcannon-and.htmlhttp://anaffairfromtheheart.blogspot.com/2012/03/irish-cream-cheesecake.html

Honey Wheat Rolls

This recipe originally came from the Regal Kitchen Pro Bread Machine Recipe Book and has been a favorite in my Mom's house for years. No matter what occasion it was, you could be sure we'd have these rolls present. Since I no longer own a bread machine (I got rid of it about 10 years ago when I had no place to store it and no time to use it with small children), I had to adapt this recipe slightly to use my food processor and good old fashioned rising. These rolls are delicious with just a hint of sweetness. They went perfectly with our pot roast last week and taste even better when they're hot. You can even make them ahead of time, freeze them, and then wrap them in foil to heat them up in your oven just before eating. 

Honey Wheat Rolls
2 1/2 c. Bread Flour
1 c. Whole Wheat Flour
1-3/4oz. Package Dry Yeast
1 tsp. Salt
2 Eggs
1/4 c. Honey
3/4 c. Warm Water
1/4 c. Milk

In a food processor, add both flours, yeast and salt and pulse until it is mixed together. In a small bowl, whisk one egg and the honey then gradually pour into your food processor until blended. Slowly, add your warm water until a ball forms around the blade then pulse for about 30 seconds. Remove the dough and place onto a lightly floured surface. Using your hands, knead dough about 8 times until it isn't real sticky then form dough into a 12" log and slice into 12 sections.  Roll each section into a 7-8" long pencil strand and form a loose knot. Place rolls 2-3" apart on a lightly greased baking sheet. Cover with a clean towel and let rise for 1 hour. Whisk together the remaining egg with the milk and brush on top of the rolls. Bake at 325°F for 25 minutes or until golden brown. Makes 1 dz. 


Enjoy!

Rosemary Semolina Boule Bread

Rosemary Semolina Boule Bread
Ingredients

• 5 c. Bread Flour
• 2 c. Stone Ground Yellow Cornmeal
• 1 Package Active Dry Yeast
• 1 tbsp. Sea Salt
• 1 tbsp. Fresh Rosemary
• 2 1/2 c. Warm Water
• 1/4 c. Cornmeal

Directions 

1. Add flour, cornmeal, yeast, salt and rosemary to a 14 cup food processor. 
2. Pulse until all ingredients have been blended then gradually pour the water in from the top of the machine, with the machine still running. 
3. When the dough starts to attach itself to the blade in a sticky, smooth ball, let it go for another minute then stop the machine. 
4. Carefully remove the dough and place into a floured bowl. 
5. Coat all sides of the ball with the flour, cover with a clean dishcloth and let it sit for 2 hours; allowing the dough to rise. 
6. Cut the dough into four equal pieces and shape them into smaller balls; try not to handle the dough too much you want to keep some air in the bread. 
7. Let rest 15 minutes and preheat your oven to 450°F. 
8. Sprinkle a baking sheet with the cornmeal and add another baking sheet under the top pan (this will prevent the bread from burning on the bottom before it is fully cooked). 
9. Place your loaves on the pan and make 2 cuts into the top of each loaf. 
10. Bake for 25 minutes until the top of the bread is golden brown; spraying the tops of the bread with water twice during cooking time (this will help make for a crunchy crust). 

Enjoy!