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Candied Rose Petals and Flowers
Petals or blooms from pesticide-free plant 1 Egg Sugar as needed to coat 1 small paint brush, cooling rack Crack the egg into a bowl and beat slightly with a fork. Place some sugar in a separate bowl. Carefully paint the flower petals with the egg white then, using a spoon, coat the petals with sugar, making certain the petal is completely coated. Place on a cooling rack to dry several hours until firm. Store in an airtight container. Use to top cupcakes and other desserts |
Gather Pesticide-Free PetalsAbove are rose petals
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Paint Petals/Flowers with egg white, coat with sugarI make candied violets in the Spring
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Allow Petals to DryI place the candied petals to dry on a cooling rack set atop a rimmed sheet to make clean up easier
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Recipes from Television Appearances
WFMZ Appearances
Mary's Pizza/Calzone Dough (may be baked or used on the stovetop in a frying pan or grill pan)
2 Cups warm water
2 packets (4 1/2 tsps total) active dry yeast
1 tablespoons granulated sugar
2 tablespoons olive oil
2 Teaspoons sea salt
5 1/2-6 1/2 cups all-purpose flour (a combination of whole wheat white and all purpose flour works well too)
Cooking spray as needed for coating the bowl
Combine first three ingredients in the bowl of a stand mixer and allow to become foamy, about 10 minutes. Add the oil, salt and 3 cups flour to the bowl. Using the dough hook attachment, beat until the flour becomes incorporated, raising and lowering the mixer's speed as needed, until the dough no longer sticks to the bowl but is slightly tacky. Raise the mixer speed to medium high and add only enough flour as needed, a tablespoon at a time, until the dough begins to "slap" and clean the bowl. (When you reach this point, you have about 2-3 minutes of kneading time left.) Please note: the total kneading time is approximately ten (10) minutes.
Move the dough to one side of the bowl and grease that half of the mixing bowl with cooking spray, repeat with the other side of the bowl and then gently flip the dough twice so it is greased on both sides. Cover the bowl with plastic wrap and allow dough to rise until it is doubled in size, about one (1) hour.
After the first rising, punch down the dough, recover the bowl and allow the dough to rest for 10 minutes before using for stovetop or baked pizza, calzone or even baking as focaccia bread. Allow the dough to rise for a second time, about 30 minutes for pizza or calzone (optional step here if making calzone or pizza) and about an hour for bread, before baking.
*Rising time may vary depending on the temperature in your kitchen and time of year.
Homemade Lemonade
12 Lemons, scrubbed clean (preferably organic)
1 1/2 Cups sugar +1 1/2 cups water
Pinch of salt
7-8 Cups cold water
Zest six of the lemons into a medium pot and add the pinch of salt. Next, add the 1 1/2 cups of water and 1 1/2 cups sugar. Bring to a boil over medium high heat. Reduce the heat to medium and boil gently until the sugar is dissolved. Set aside to cool.
Juice all the lemons and pour the juice into a large pitcher, being careful not to get any seeds into the mixture. Add the cooled, lemony simple syrup to the juice and stir. Add 7-8 cups of cold water, (depending on how tart you like your lemonade) stir and either serve now over ice or chill for later.
Mary’s Kitchen Spinach Spread
12 Ounces frozen organic spinach, thawed and squeezed of any excess liquid
4 Ounces cream cheese, at room temperature
1/2 Cup mayonnaise
Pinch of nutmeg
1 Teaspoon salt
1/4 Teaspoon (white) pepper
2 Tablespoons shallot, finely diced
1/2 Cup (Gruyere) cheese, grated
Combine all ingredients in a medium bowl and serve with crackers, bread or as a filling for petit choux.
Organic Greens with Grilled Chicken and Mary’s Kitchen Creamy Caesar Dressing
1 Cup mayonnaise (I use an olive oil mayonnaise)
1 Scant tablespoon anchovy paste
½ Teaspoon salt plus more as needed
½ Teaspoon freshly ground pepper plus more as needed
1 Garlic clove, minced
2 Teaspoons Dijon mustard
The juice of 1/2 a lemon
2 Tablespoons red wine vinegar
½ Tablespoon Worcestershire sauce
½ Cup extra virgin olive oil
¼ Cup grated Parmesan cheese
Whisk together all ingredients in a medium bowl, chill and serve along with salad greens and grilled chicken.
Wacky Cake
Wacky Cake batter:
3 Cups all-purpose flour
2 Cups sugar
6 Tbls cocoa powder
1/2 Tsp salt
2 Tsps baking soda
2 Tbls apple cider vinegar
3/4 Cup oil
2 Tsps pure vanilla extract
2 Cups cold water (*Note: substitute cold brewed coffee in part or total amount)
Preheat an oven to 350 degrees. Grease an 11x13-inch baking dish, 2 8-9-inch cake pans OR grease or line 24 stand-size muffin tins with muffin papers. Your choice.
Sift all the dry ingredients into a large bowl. Add all remaining ingredients to the bowl and whisk to combine.
Pour the batter in one large pan, distribute between pans of choice. If you decide to make cupcakes, fill muffin cups 2/3 full.
Bake in the preheated oven for: 40 minutes if using the large pan, 25-30 if using the 2 cake pans OR 14-17 minutes if using the muffin tins. Test for doneness and remove the pans to a rack to cool in the pans 10 minutes before removing, cooling completely and then serving or frosting.
*Note: You may wish to add 1/2 to 1 cup of mini chocolate chips to your batter. To do so, toss the chips with a tablespoon of the sifted flour mixture before adding to the mixed batter.
*This cake improves the next day so it is a great make ahead meal for a picnic!
Frosting:
1/2 Cup butter at room temperature
2-3 Heaping cups powdered sugar
3-4 Tbls cocoa powder
2 Tbls room temperature brewed coffee OR milk AND more as needed to bring to proper consistency for spreading
1/2 Tsp pure vanilla extract
Cream butter with sugar and cocoa powder. Add coffee or milk and extract. Blend until smooth, adding more coffee or milk if needed to bring to a spreading consistency.
Frost your prepared cakes or cupcakes and store in an airtight container for up to 1 week.
Strawberries with Sour Cream and Brown Sugar
Strawberries, washed and patted dry or allowed to air dry
Sour cream and brown sugar as needed
Dip clean strawberries in sour cream and then brown sugar. Enjoy.
Mary's Kitchen Ravioli Lasagna
2 Packages frozen cheese ravioli (your favorite brand) about 45 small but enough to make three layers
1 Tablespoon olive oil
2 Jars pasta sauce (your favorite brand)
8-ounces ricotta cheese
1 Egg
2 Cups grated cheese, 8 ounces (mozzarella, cheddar or a combination is best)
Salt and pepper to taste
Preheat the oven to 375 degrees. Lightly grease a 9”x13” baking dish with cooking spray. Set aside.
Cook the frozen ravioli until they are just cooked or al dente. Drain the ravioli and return them to the cooking pot and toss them with the tablespoon of olive oil. Set the pot aside, off the heat.
In a large bowl, combine the ricotta cheese and the egg. Set the mixture aside.
Pour half a jar of the sauce into the bottom of the prepared 9”x13” baking dish. Spread one-third of the al dente ravioli over the top of the sauce. Top the ravioli with half of the ricotta cheese mixture and one cup of the grated cheese and enough sauce to mostly cover the top of the cheese.. Sprinkle the top of this layer with salt and pepper to taste. Repeat this process of layering once more. ending with the sauce as before. Bake the Ravioli Lasagna until it is bubbly; about 30-45 minutes. Serve.
Baby Potatoes with Mary’s Kitchen “Go To” Vinaigrette Dressing
1 3-pound bag of baby potatoes, that have been washed
2 Teaspoons salt
For Mary’s Kitchen “Go To” Vinaigrette Dressing:
2 Teaspoons brown sugar OR honey
1 Tablespoon Dijon mustard
1 Teaspoon sugar
Salt and pepper to taste
2 Tablespoons assorted fresh herbs to taste, finely chopped
1 Tablespoon fresh flat leaf parsley, chopped
The finely grated zest of one (1) lemon
The juice of ½ a lemon
1 Small clove of garlic, minced
1 Tablespoon shallot, finely diced
1/4 Cup good quality balsamic vinegar
3/4 Cup Extra Virgin olive oil (any oil will work)
To Make the potatoes:
Add the clean potatoes to a large pot and cover with water. Bring to a boil and boil just until the potatoes are tender when pierced with the tip of a sharp knife; about 8-12 minutes from when the water begins to boil, depending on the size of the potatoes. (Add the 2 teaspoons of salt after the water comes to the boil.) *Check the potatoes starting at 6 minutes.
(*While the potatoes cook make Mary’s “Go To” Vinaigrette Dressing.
To Make Mary’s “Go To” Vinaigrette Dressing remember, just keep whisking…
Combine all the vinaigrette ingredients, except the olive oil, in a medium bowl and whisk until combined. (You may wish to place a wet towel under the bowl to help the bowl remain stationary during whisking.) While continuing to whisk, slowly add the olive oil in a steady stream until the mixture is emulsified and combined. Taste the dressing now for salt and pepper by using a potato. *The key to seasoning a dressing properly is to taste the dressing with what you will be eating the dressing with; for example lettuce or, as in this case, a potato. Savvy? This way, you season your dressing perfectly every time.
Drain the cooked potatoes and return them to the pot. *(Keep the potatoes off the heat.) Add the vinaigrette to the pot of warm potatoes and using a rubber spatula, gently toss the potatoes until they are completely coated with the dressing. Continue to gently toss the potatoes as they cool to become slightly warm or room temperature. *Most all of the dressing will become absorbed by the potatoes. Taste the potatoes and adjust the seasoning before serving.
Local Garlic Bratwurst with Onions and Grainy Mustard
6 Garlic bratwurst ((from Breakaway Farms) http://www.breakawayfarms.net)
1 Tablespoon butter
1 Tablespoon oil
2 Sweet onions, each cut into quarters
1 Tablespoon light brown sugar
1 Pint bottle brown ale
4 Hoagie buns ((from The Wafare Baker) http://www.thewayfarebaker.com), buttered
Grainy mustard as needed for serving
Heat the oil and 1 tablespoon butter in a large, lidded frying pan, over medium high heat. Add the onion to the pan, breaking up the quarters as you go. Adjust the heat to medium low and cook until the onions are caramelized, about 10-15 minutes. (DO NOT rush this step.) Add the sugar and then the bratwurst, nestling them among the onions Add the bottle of ale and bring the mixture to a slow boil. Cover the pan, reduce the heat to low and allow to a simmer and cook for 20 minutes. After 20 minutes, uncover the pan, raise the heat to medium and continue cooking the bratwurst, turning occasionally, until the beer cooks down and is evaporated, about 10-20 minutes longer. Remove the onion with a slotted spoon to a dish, cover it and keep the onions warm. Raise the heat to medium high and brown the bratwurst evenly on all sides. Remove the bratwurst and place them inside each buttered bun. Top the bratwurst with the caramelized onion. Serve with grainy mustard.
Ice Cream Sundaes with Mary’s Kitchen Crispy Topping
Favorite ice cream
Favorite ice cream topping such as hot fudge, caramel or thawed, frozen, sweetened strawberries
1 package of store bought or homemade cookies such as shortbread or ginger snaps
To make the Crispy Topping:
Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.
Remove the cookies from their package and place them into a resealable bag. Break the cookies into irregular pieces and chunks, being careful NOT to turn the cookies in cookie crumbs. Place all the cookie pieces onto the prepared sheet and bake until lightly golden brown and crisp; about 15-20 minutes. Allow the cookies to cool and serve the Crispy Topping to the Ice Cream Sundae.
Mary’s Kitchen Chicken with Bacon and Mozzarella
2 4-Ounce chicken breasts, patted dry and butterflied
1 Strip of low-sodium, reduced fat bacon but any bacon will work
2 Sandwich-size slices mozzarella or provolone cheese
3 Tablespoons mayonnaise ( I use olive oil mayonnaise)
1 Tablespoon honey Dijon mustard
1/2 Cup breadcrumbs
1 Tablespoon Parmesan cheese, finely grated
Preheat the oven to 375 degrees. Get all your ingredients ready (Mise en place). Combine the mayonnaise and mustard in a small bowl. Set aside. Combine the breadcrumbs and cheese on waxed paper, parchment paper or a plate. Set aside. Line a rimmed baking sheet with aluminum foil and then with parchment paper. Set aside. Cut the bacon slice in half and slice each half into -1/2-inch slices.
Stuff the center of the butterflied breast with 3/4 of the cheese slice. Slather the top of the breast with the mayonnaise mixture, place in the breadcrumb mixture and slather the top side with more mayonnaise mixture. Coat the top with breadcrumbs and place on the prepared sheet. Repeat with the other breast. Top each prepared breast with the remaining cheese slice and then a half slice of bacon. Bake until the bacon is crisp and the breasts are golden brown, about 25 minutes. Serve.
Romesco Sauce (Salsa Romesco)
10 New Mexico or other mild dried red chilies, stems removed (2 ounces)
1 1/2+3/4 Cup water
1 1/4 Cup red wine vinegar
8 Cloves garlic Plus 4 cloves garlic
2 Teaspoon salt or to taste
2 to 3 Tablespoons brown sugar or as needed to taste
1/2 Cup slivered blanched almonds, toasted ( see instructions below)
1 Cup plain breadcrumbs, toasted (see instructions below)
1 Cup plus 3 tablespoons extra virgin olive oil, preferably Spanish
3 Ripe tomatoes, seeded and roughly chopped
In a medium sauce pan, simmer the Chili's with the water, vinegar, 2 tablespoons brown sugar and 8 cloves of garlic until they are very soft and tender; this could take up to an hour. Set the mixture aside to cool.
Drain the chili's, reserving the water and purée the chili's and garlic in a blender until smooth. Add the almonds, bread crumbs and 4 cloves fresh garlic to the blender and purée to a paste. With the blender running, being careful not to splatter, slowly pour in the 1 cup of olive oil. Taste the mixture and adjust for both sugar and salt. (The mixture will be thick.)
Serve.
Pork Chops with Heirloom Carrots, Leeks and Romesco Sauce
4 Pork Chops
2 Tablespoon oil
4-8 Heirloom carrots, cut into 3-inch matchsticks
1 Leek, finely chopped, using both the white and green parts)
4-6 Cloves garlic, minced
1/2 Cup Romesco Sauce (recipe above)
1/4 Cup heavy cream or to taste
Salt and freshly ground pepper to taste
Extra Virgin Olive Oil to garnish (optional)
Heat a large frying pan over medium-high heat until it is very hot.
While the pan is heating, pat the pork chops dry and season on one side with salt and pepper to taste.
Add the oil and place the pork chops, seasoned side down into the pan. Adjust the heat to medium. Cook until the pork chops are golden brown on both sides and cooked through, about 5-8 minutes/side, depending upon the thickness of the pork chops. (Please note, pork is cooked at 145 degrees.)
When the pork chops are cooked, remove the to dish and cover. KEEP the than pan on the heat.
In the same frying you cooked the pork, add the garlic, carrots and leeks and sauté over medium heat until the leek becomes tender, about 3 minutes. Add the Romesco Sauce and cream. Stir to combine. Return the pork chops and any accumulated juice to the pan. Serve over rice with any vegetables you wish. Enjoy!
Mary’s Kitchen Savory Dutch Pancake
1 Tablespoon butter (for the pie plate)
For the Pancake batter:
2 Eggs, at room temperature
1/2 Cup milk, at room temperature
Pinch of salt
1/2 Cup all-purpose flour
Yield:
1 serving
Equipment You Will Need:
Pie plate, whisk, medium bowl, measuring equipment
Shopping Guide:
Eggs, flour, milk, butter and any toppings
Time:
30-60 minutes, including assembling, preparing and baking the ingredients
Preheat the oven to 400 degrees.
Place 1 tablespoon butter into a 9-inch pie plate and then place the plate in the preheated oven to allow the butter to melt while you prepare the pancake batter.
To make the Pancake batter:
In a medium bowl, whisk the eggs with the milk and the salt.
Add the flour and continue whisking until the flour is well incorporated and as lump-free as possible.
*NOTE: This step may also be done in a blender or food processor.
Remove the pie plate with the butter from the oven and set it on a heat safe surface. (The butter may have begun to brown a bit.)
*NOTE:To prevent burning, keep the hot pad you used to remove the plate from the oven right next to or touching the plate. This way, you won’t forget to use it and pick up the hot plate.
Carefully pour the batter into the hot pan.
Bake the Pancake until it is puffed and golden around the edges; about 15-20 minutes.
While the Pancake is baking, prepare any savory toppings you wish such as; a fried egg, sliced avocado, a green salad, etc.
To serve: Remove the baked Pancake from the oven and serve right in the hot pie plate set on a dish or remove the Pancake to a dish and place any Savory Toppings you wish on the top.
July 7, 2017 WFMZ Television Sunrise Chef Recipes
Mary’s Kitchen Stovetop Croutons
Yield: 4-8 servings
1/2 Cup oil (olive oil if you like)
1 Loaf crusty bread (any type you like)
1-2 Cloves garlic, minced (optional)
Cayenne pepper to taste (optional)
Salt and pepper to taste
Equipment You Will Need:
Large frying pan, measuring equipment, cutting board, chef’s or serrated knife, spatula, hair tie
Shopping Guide:
Oil, bread
Time:
30-60 minutes including assembling and cooking the ingredients
Tie your hair back.
Place the frying pan on the stovetop over medium-low to medium heat. Cube the bread while the pan is heating.
Place the loaf of bread on the cutting board and slice into 1-inch cubes.
Mince the garlic cloves if using.
Pour the olive oil into the heated pan and add the bread cubes. Toss and season the bread cubes with salt, pepper and cayenne pepper if using. Add the minced garlic. Continue to toss the bread frequently until the cubes become crisp and golden brown.
Serve immediately or allow the Croutons to cool and then store them in an air tight container up to one week.
Mary’s Kitchen Pasta with Brown Butter and Fresh Herbs
Yield: 4-8 servings
½ Cup unsalted butter (1 cube)
¼ Cup extra virgin olive oil (optional)
½ Cup reserved pasta cooking water
¼-1/2 Cup fresh mixed herbs, minced (this can be any combination you wish)
1 Pound spaghetti or vermicelli pasta cooked to desired doneness
Salt and freshly ground pepper to taste
Cheese to taste (optional)
Equipment You Will Need:
Large pot, measuring equipment, cutting board, chef’s knife, tongs, hair tie
Shopping Guide:
Pasta, butter, herbs, oil, any additional “ad ins”
Time:
30-60 minutes including assembling and cooking the ingredients
Tie your hair back.
Add the butter to the pot you cooked the pasta in and allow it to brown, slowly, over medium to medium-low heat, adjusting the heat as needed.
When the butter begins to turn a light, nut-brown color about the edge of the pot, turn off the heat and allow the residual heat of the burner and pot to continue cooking the butter BUT keep an eye on it! The butter can go from browned to burn quickly!
Gently swirl the butter around in the pot and then add the olive oil if you are using it, the pasta water and the herbs and gently swirl the pot again to combine the ingredients.
Finally add the cooked pasta back to the pot.
Use tongs or two forks to toss the pasta to coat it with the butter and herb mixture.
Season with salt and pepper as needed and serve.
Optional additions: Crumbled feta cheese, chopped, fresh tomatoes, julienned fresh spinach, croutons
Chocolate-Dipped Ice Cream Cones
Chocolate Melts as needed
Ice cream cones of choice as needed
Optional additions: Sprinkles, nuts, mini chocolate chips, coconuts, dried fruit
Favorite ice cream
Equipment You Will Need:
Microwave proof bowl, spatula, cookie sheet, waxed or parchment paper
Shopping Guide:
Chocolate melts, ice cream cones
Time:
20-30 minutes, including assembling and cooling the ingredients
Tie your hair back.
Place the chocolate melts in the microwave proof bowl and microwave in 20 second intervals until the melts are melted and smooth.
Line a baking sheet with waxed paper or parchment paper while the chocolate is melting.
Dip the ice cream cones into the prepared chocolate and either place on the prepared baking sheet to cool now or dip the chocolate cones into any combination of optional additions you like and then set the cones aside to cool.
NOTE: The cooling and setting time will be shortened by placing the dipped cones in the refrigerator until the chocolate is set.
Serve with a scoop of ice cream and enjoy!
From Tuesday, July 11, 2017 WFMZ Channel 69 Easy Eats Appearance
Below is a super simple recipe for indoor/outdoor grilled chicken that is my absolute favorite way to make chicken from Spring until snow…
Mary’s Kitchen Indoor/Outdoor Grilled Chicken
Yield: 6-8 servings
1 5-7 Pound whole chicken, back bone removed and pressed to lay flat flat (see below)
3 Tablespoons vegetable oil
Salt and pepper to taste
Equipment You Will Need:
Cutting board, chef’s knife or kitchen shears, storage bag, towels, culinary thermometer, measuring equipment, hair tie
Shopping Guide:
Chicken, oil, salad greens, bread
Preparation Time:
90 minutes including assembling, preparing and cooking the ingredients
Preheat the grill pan over medium heat while the chicken is being cut up. Tie your hair back.
To cut the chicken:
Place the chicken on a cutting board in the sink, backbone up.
Remove the bag of innards. (Keep or discard these depending on your preference.)
First, remove the chicken’s backbone.
Using kitchen shears or a sharp knife, cut or snip along both sides of the backbone, as close to the bone as possible.
*NOTE: Place the backbone in a resealable bag and freeze for another use such as stock.
Cut or snip the little thingy.
Keeping the chicken in the sink, open the chicken up by slitting the cartilage that is right at the top of the breast.
Press the chicken flat.
Next, gently but firmly, press on the chicken to make the chicken lay flat by placing your palms on both sides of the chicken and pressing. Russell says “Open it like a book.”
*NOTE: Be careful when doing this because the bones can be sharp.
Give the chicken a pat dry.
Pat the chicken dry and remove any yucky bits.
Oil the chicken.
Rub the chicken all over with 1 1/2 tablespoons of the oil. Use the remaining oil to oil the grill or grill pan.
Season the chicken well with salt and pepper.
Place the chicken, ribs down, on the preheated grill pan and cover with a large, domed pot lid or another pot, until the chicken is cooked through and measures 165 degrees with a culinary thermometer; approximately 60-75 minutes, flipping the chicken halfway through the cooking time.
*NOTE: Run the stove fan during cooking and make certain the kitchen is well ventilated or the smoke alarm may be set off.
Allow the chicken to rest 5 minutes before serving but the skin may become soggy.
Serve with a salad and bread.
*My husband, Russell, cooks the chicken on an outdoor 325 to 350 degree grill, rib-side down for 20-25 minutes, turns it over and cooks it meat-side down for 20 to 25 minutes more. Then, to finish cooking the chicken; he flips it once more and cooks it 20-25 minutes longer, bone-side down.
Mary's Kitchen Scallion Chicken (To be prepared on WFMZ Tuesday, December 19, 2017)
4-6 4-ounce chicken breasts
Salt and pepper and/or seasoned salt to taste
1/4 Cup ghee
1/2 Cup scallions, chopped
Shopping: Chicken, ghee, salad or vegetables, potatoes, rice
Equipment: Oven-proof frying pan, cutting board, paper towels
Time: About 1 hour or less
Preheat the oven to 375 degrees.
Heat an oven-proof frying pan over medium heat until very hot. *As the pan is heating, place the chicken on the cutting board and pat dry with the paper towels. Then, season the chicken breasts on one side. Set aside. Wash up.
Melt the ghee in the hot pan. Carefully add the chicken breast, seasoned side down, laying each breast in the pan away from you to avoid getting splattered on and burned. *Season the top side of the chicken breast now. Allow the chicken to brown 5-6 minutes before turning and browning the other side an additional 5-6 minutes. Remove the pan from the heat, scatter the scallions over the top and bake in the preheated oven until the chicken is cooked through and the breasts register 165 degrees on a culinary thermometer; about 20-25 minutes longer. Serve with a salad, steamed vegetables and a baked potato or rice.
Recipes from my January 12, 2018 Sunrise Chef appearance on WFMZ television
Coq au Vin
Yield: 4-8 servings
3 Sprigs fresh thyme
2 Small bay leaves
3 Tablespoons Olive Oil, plus additional as needed
4 Bone-in, skin-on, chicken breasts, patted dry
Salt and freshly ground white and black pepper to taste
6 Slices bacon, cut crosswise into 1/2” pieces
3 Small yellow or sweet onions
4 Medium garlic cloves, thinly sliced
8 Ounces Cremini or White mushrooms, cleaned and quartered
2 Large carrots, peeled and sliced into 1/2” wide slices
3 Celery stalks, chopped into 1/2” wide slices
2 Tablespoons tomato paste
1 Cup Brandy or Cognac
1 750 ml bottle of fruity red wine such as Zinfandel
3 Tablespoons all purpose flour
3 Tablespoons chicken stock
4 Tablespoons butter, softened
Flat leaf parsley for garnish, chopped
Equipment You Will Need:
Large pot, small bowls, measuring equipment, kitchen twine, cutting board, chef’s knife, tongs, slotted spoon, whisk, foil, 2 large plates or platters, stick lighter or long matches, culinary thermometer, hair tie
Shopping Guide:
Chicken, bacon, mushrooms, vegetables, herbs, garlic, brandy, wine, tomato paste, bread
Time:
2-3 hours including assembling, preparing and cooking the ingredients
Tie your hair back. Create an herb bundle or “bouquet garni" by gathering the thyme sprigs and the bay leaves and then tying them together with kitchen twine. Set aside. Place the pot on the stove and heat it over medium heat.
*NOTE: Bouquet garni is meant to flavor a dish, not be served with it so don’t forget to remove the bouquet before serving.
While the pot is heating, pat the chicken dry and season both sides with salt and freshly ground white and black pepper.
When the pot is the hot, add the olive oil. Use the tongs to place the seasoned chicken into the pot, skin-side down.
Add the bouquet garni.
*NOTE: The bouquet garni will remain in the pot throughout all the cooking process.
Cook the chicken 10 to 15 minutes per side, until it is a deep, golden brown; adjusting the heat as needed.
*NOTE: You just added cold food to the pot so you will probably need to increase the heat for this first side of cooking and decrease the heat when you flip the chicken. REMEMBER, cooking is dynamic…
While the chicken is browning; chop the onions, garlic and bacon.
Once the chicken is browned on both sides, use a slotted spoon to remove it and place it on a platter. Cover the chicken with foil and set it aside. Return the pot to the burner and keep the heat at medium.
Add the bacon to the pot and cook until it is crispy. Remove the bacon and place it on a different platter than the chicken.
KEEP THE BACON DRIPPINGS in the pot! Again, return the burner to the heat. Add the onion and garlic to the pot and saute them in the bacon fat. Season the onion and garlic VERY lightly with salt and the two different types of pepper. When the onion is translucent, (about 3 minutes later) use the slotted spoon to remove the onion and garlic and place them on the same platter as the bacon. Again, return the pot to the burner and KEEP any drippings in the pan! Add the mushrooms to the pan. Season with a BIT of salt and the peppers if you wish, adding 1 tablespoon olive oil to prevent sticking IF little or no drippings remain. Saute the mushrooms 3 minutes, using the slotted spoon to stir them frequently to prevent them from sticking. After 3 minutes, add the carrots, celery and a LITTLE more, seasoning if desired.
While the carrots and celery are sauteing, use a whisk to combine the tomato paste with the brandy in a small bowl. Set the mixture aside.
Once the carrots and celery have cooked for 3 minutes, remove them to the platter with all the other vegetables and the bacon. Place the pot back on the burner. Return the chicken to the pot and RESERVE any juices that may have accumulated in the platter.
STOP and re-read the instructions below BEFORE proceeding! *Remember, if you are using a stovetop-vented fan, TURN IT OFF BEFORE you ignite the brandy! Also, try to use an outside burner, not one that puts you in a corner.
NOW, proceed the recipe…
Get your long matches or stick lighter now.
Pour the combined tomato and brandy mixture over the top of the chicken.
CAREFULLY and quickly use a long match or stick lighter to ignite the brandy and stay clear of the pot until the flames subside. DO NOT peer over the top of the pot as you light the brandy! DO NOT walk away from the pot, leave the kitchen OR answer the phone!
Once the flames subside, add all the cooked vegetables to the pot along with any juices that may have accumulated in that platter and the platter that held the chicken. Now, add the entire bottle of wine to the pot. Adjust the heat to medium-high and bring the whole mixture to the boil. When it begins to boil, cover the pot and reduce the heat to low. Simmer the Coq au Vin over low heat for 40 to 45 minutes; until the chicken is cooked through and its internal temperature measures 165 degrees on a culinary thermometer.
*During the last 5 minutes of cooking, combine the flour with the chicken broth in a small bowl. Set aside.
When the chicken is cooked through, use tongs to remove it to a platter and cover it with foil. Set aside.
Return the pot on the stove and adjust the heat to medium-low heat. Quickly whisk the flour and broth mixture into the boiling sauce. Allow the sauce to boil 2 minutes, whisking constantly, until the sauce becomes thickened and smooth.To finish the sauce, whisk in the butter. Add the chicken back to the pot along with any juices from the platter and stir the mixture. Serve with a crusty bread if you wish.
*NOTE: Coq au Vin may be made up to two days ahead and reheated slowly, covered, in a preheated 300 degree oven OR low heat on the stovetop.
Chocolate Dip
Yield: 6-12 servings
9 Ounces chocolate, chopped or use chocolate chips (milk, semisweet, bittersweet or a combination works well)
1/2 Cup heavy cream
1 Tablespoon unsalted butter, softened
Equipment You Will Need:
Microwave safe bowls, measuring equipment, pot, spoon or spatula, hair tie
Shopping Guide:
Chocolate, butter, cream and whatever you like to dip in chocolate
Preparation Time:
10-15 minutes, including assembling, preparing and cooking the ingredients
Tie your hair back.
Place the chocolate in a medium, microwave safe bowl. Set aside.
Heat the cream to a simmer in a separate, microwave safe bowl or measuring cup or on the stovetop in a small pot.
(Remember, *a simmer is when tiny bubbles appear around the edges of the liquid.) Pour the heated milk over the top of the chocolate and leave the two to sit about 30 seconds.
Using a spoon or a spatula, beginning stirring the chocolate from the center, in tight circles; until the mixture begins to melt.
*If the chocolate is not melting once you have added the cream, return it to the microwave, and heat it in 15-20 second intervals. (These short heated bursts in the microwave will help to prevent the chocolate from scorching.) As the chocolate melts, widen the stirring motion outward, toward the edge of the bowl until the mixture becomes smooth. *Stirring in this manner will help prevent the ganache (yep, you just made ganache) from sloshing all over the counter (and you).
Next, stir the butter into the chocolate to create a glossy, yummy treat.
Serve the Dip immediately with cake cubes, fruits, marshmallows, potato chips, pretzels, cookies, hunks of chocolate and other treats.
Coffee Chicken
Yield:
4 servings
4 Bone-in, skin-on, chicken breasts or 6 bone-in, skin-on chicken thighs
1 1/2 Cups room temperature/cold (leftover) brewed coffee
1/2 Cup buttermilk, well shaken
2 Tablespoons oil
Salt and pepper to taste
Equipment You Will Need:
Storage bag, measuring equipment, cutting board, paper towels, fork, baking dish, culinary thermometer, hair tie
Shopping Guide:
Chicken, buttermilk, oil, bread, broccoli salad ingredients or salad greens
Preparation Time:
2 hours or more, including preparing, assembling, marinating and cooking the ingredients
Tie your hair back. Fold the top portion (the resealable part) of a one-gallon resealable bag back and place it into a 9”x13” baking dish.
Now, pour the coffee, buttermilk and oil and seasoning into the bag and set the whole thing aside.
*The resealable bag was placed into the casserole dish for two reasons:
1. Ease of clean up. (Since you will bake right in the dish.)
2. In case of leakage.
Place the chicken on a work surface and pat it dry with paper towels. Poke the chicken all over with a fork. Place the chicken inside the resealable bag with the marinade and seal it closed. Lay the bag flat inside the baking dish, so the chicken is covered with the marinade. Marinate the chicken at least 1 hour (at room temperature or up to 24 hours (in the refrigerator.) After at least 1 hour, remove the chicken from the marinade, place it in the baking dish and season it again, lightly, with salt and pepper to taste.
Preheat the oven to 375°.
Bake the chicken 35-45 minutes, depending on the size of the chicken breasts or thighs, until the internal temperature measures 165° on a culinary thermometer. Serve
Recipe from May 8, 2018 appearance on WFMZ TV Easy Eats Cooking Segments on the 4 o'clock News Hour
Mary’s Kitchen Pork Medallions with Grapes and Apricots in Marsala Wine Sauce
Yield:4 servings
1 large pork tenderloin (about 1 pound)
2 tablespoons whipped butter
1 tablespoon olive oil
3/4 teaspoon salt or to taste
3/4 teaspoon freshly ground black pepper or to taste
1/2 cup Marsala wine
1/2 cup chicken stock, homemade, or low-salt canned chicken broth
1 tablespoon tomato paste
1 cup small red seedless grapes
3 tablespoons dried apricots, julienned
2 cups arugula
Trim the pork tenderloin of the silverskin and cut it crosswise into 1-inch-thick medallions. Pat each medallion dry and season with salt and pepper. Heat 1 tablespoon of the whipped butter and the oil in a large, frying pan over medium-high heat. Arrange the medallions in a single layer in the skillet and cook about 3-4 minutes on each side, (The pork will be slightly pink inside and measure 165° on a culinary thermometer.) Transfer the medallions to a plate and cover with foil to keep warm. Return the pan to the heat and add the wine and chicken stock to the skillet. Bring the mixture to the boil, reduce the heat to low and simmer 4-5 minutes to reduce slightly. Stir in the tomato paste, grapes, and apricots. Increase the heat to medium and allow the sauce to boil about 2 minutes, or until the sauce is slightly thickened and the grape skins are on the verge of bursting. Turn off the heat and stir in the remaining 1 tablespoon of whipped butter. Return the pork and any accumulated juices to the pan and serve.
To serve: Divide the arugula between four plates and then arrange the medallions on top before coating each with the sauce and then the grapes and dried apricots. Serve with buttered bread.
2 Cups warm water
2 packets (4 1/2 tsps total) active dry yeast
1 tablespoons granulated sugar
2 tablespoons olive oil
2 Teaspoons sea salt
5 1/2-6 1/2 cups all-purpose flour (a combination of whole wheat white and all purpose flour works well too)
Cooking spray as needed for coating the bowl
Combine first three ingredients in the bowl of a stand mixer and allow to become foamy, about 10 minutes. Add the oil, salt and 3 cups flour to the bowl. Using the dough hook attachment, beat until the flour becomes incorporated, raising and lowering the mixer's speed as needed, until the dough no longer sticks to the bowl but is slightly tacky. Raise the mixer speed to medium high and add only enough flour as needed, a tablespoon at a time, until the dough begins to "slap" and clean the bowl. (When you reach this point, you have about 2-3 minutes of kneading time left.) Please note: the total kneading time is approximately ten (10) minutes.
Move the dough to one side of the bowl and grease that half of the mixing bowl with cooking spray, repeat with the other side of the bowl and then gently flip the dough twice so it is greased on both sides. Cover the bowl with plastic wrap and allow dough to rise until it is doubled in size, about one (1) hour.
After the first rising, punch down the dough, recover the bowl and allow the dough to rest for 10 minutes before using for stovetop or baked pizza, calzone or even baking as focaccia bread. Allow the dough to rise for a second time, about 30 minutes for pizza or calzone (optional step here if making calzone or pizza) and about an hour for bread, before baking.
*Rising time may vary depending on the temperature in your kitchen and time of year.
Homemade Lemonade
12 Lemons, scrubbed clean (preferably organic)
1 1/2 Cups sugar +1 1/2 cups water
Pinch of salt
7-8 Cups cold water
Zest six of the lemons into a medium pot and add the pinch of salt. Next, add the 1 1/2 cups of water and 1 1/2 cups sugar. Bring to a boil over medium high heat. Reduce the heat to medium and boil gently until the sugar is dissolved. Set aside to cool.
Juice all the lemons and pour the juice into a large pitcher, being careful not to get any seeds into the mixture. Add the cooled, lemony simple syrup to the juice and stir. Add 7-8 cups of cold water, (depending on how tart you like your lemonade) stir and either serve now over ice or chill for later.
Mary’s Kitchen Spinach Spread
12 Ounces frozen organic spinach, thawed and squeezed of any excess liquid
4 Ounces cream cheese, at room temperature
1/2 Cup mayonnaise
Pinch of nutmeg
1 Teaspoon salt
1/4 Teaspoon (white) pepper
2 Tablespoons shallot, finely diced
1/2 Cup (Gruyere) cheese, grated
Combine all ingredients in a medium bowl and serve with crackers, bread or as a filling for petit choux.
Organic Greens with Grilled Chicken and Mary’s Kitchen Creamy Caesar Dressing
1 Cup mayonnaise (I use an olive oil mayonnaise)
1 Scant tablespoon anchovy paste
½ Teaspoon salt plus more as needed
½ Teaspoon freshly ground pepper plus more as needed
1 Garlic clove, minced
2 Teaspoons Dijon mustard
The juice of 1/2 a lemon
2 Tablespoons red wine vinegar
½ Tablespoon Worcestershire sauce
½ Cup extra virgin olive oil
¼ Cup grated Parmesan cheese
Whisk together all ingredients in a medium bowl, chill and serve along with salad greens and grilled chicken.
Wacky Cake
Wacky Cake batter:
3 Cups all-purpose flour
2 Cups sugar
6 Tbls cocoa powder
1/2 Tsp salt
2 Tsps baking soda
2 Tbls apple cider vinegar
3/4 Cup oil
2 Tsps pure vanilla extract
2 Cups cold water (*Note: substitute cold brewed coffee in part or total amount)
Preheat an oven to 350 degrees. Grease an 11x13-inch baking dish, 2 8-9-inch cake pans OR grease or line 24 stand-size muffin tins with muffin papers. Your choice.
Sift all the dry ingredients into a large bowl. Add all remaining ingredients to the bowl and whisk to combine.
Pour the batter in one large pan, distribute between pans of choice. If you decide to make cupcakes, fill muffin cups 2/3 full.
Bake in the preheated oven for: 40 minutes if using the large pan, 25-30 if using the 2 cake pans OR 14-17 minutes if using the muffin tins. Test for doneness and remove the pans to a rack to cool in the pans 10 minutes before removing, cooling completely and then serving or frosting.
*Note: You may wish to add 1/2 to 1 cup of mini chocolate chips to your batter. To do so, toss the chips with a tablespoon of the sifted flour mixture before adding to the mixed batter.
*This cake improves the next day so it is a great make ahead meal for a picnic!
Frosting:
1/2 Cup butter at room temperature
2-3 Heaping cups powdered sugar
3-4 Tbls cocoa powder
2 Tbls room temperature brewed coffee OR milk AND more as needed to bring to proper consistency for spreading
1/2 Tsp pure vanilla extract
Cream butter with sugar and cocoa powder. Add coffee or milk and extract. Blend until smooth, adding more coffee or milk if needed to bring to a spreading consistency.
Frost your prepared cakes or cupcakes and store in an airtight container for up to 1 week.
Strawberries with Sour Cream and Brown Sugar
Strawberries, washed and patted dry or allowed to air dry
Sour cream and brown sugar as needed
Dip clean strawberries in sour cream and then brown sugar. Enjoy.
Mary's Kitchen Ravioli Lasagna
2 Packages frozen cheese ravioli (your favorite brand) about 45 small but enough to make three layers
1 Tablespoon olive oil
2 Jars pasta sauce (your favorite brand)
8-ounces ricotta cheese
1 Egg
2 Cups grated cheese, 8 ounces (mozzarella, cheddar or a combination is best)
Salt and pepper to taste
Preheat the oven to 375 degrees. Lightly grease a 9”x13” baking dish with cooking spray. Set aside.
Cook the frozen ravioli until they are just cooked or al dente. Drain the ravioli and return them to the cooking pot and toss them with the tablespoon of olive oil. Set the pot aside, off the heat.
In a large bowl, combine the ricotta cheese and the egg. Set the mixture aside.
Pour half a jar of the sauce into the bottom of the prepared 9”x13” baking dish. Spread one-third of the al dente ravioli over the top of the sauce. Top the ravioli with half of the ricotta cheese mixture and one cup of the grated cheese and enough sauce to mostly cover the top of the cheese.. Sprinkle the top of this layer with salt and pepper to taste. Repeat this process of layering once more. ending with the sauce as before. Bake the Ravioli Lasagna until it is bubbly; about 30-45 minutes. Serve.
Baby Potatoes with Mary’s Kitchen “Go To” Vinaigrette Dressing
1 3-pound bag of baby potatoes, that have been washed
2 Teaspoons salt
For Mary’s Kitchen “Go To” Vinaigrette Dressing:
2 Teaspoons brown sugar OR honey
1 Tablespoon Dijon mustard
1 Teaspoon sugar
Salt and pepper to taste
2 Tablespoons assorted fresh herbs to taste, finely chopped
1 Tablespoon fresh flat leaf parsley, chopped
The finely grated zest of one (1) lemon
The juice of ½ a lemon
1 Small clove of garlic, minced
1 Tablespoon shallot, finely diced
1/4 Cup good quality balsamic vinegar
3/4 Cup Extra Virgin olive oil (any oil will work)
To Make the potatoes:
Add the clean potatoes to a large pot and cover with water. Bring to a boil and boil just until the potatoes are tender when pierced with the tip of a sharp knife; about 8-12 minutes from when the water begins to boil, depending on the size of the potatoes. (Add the 2 teaspoons of salt after the water comes to the boil.) *Check the potatoes starting at 6 minutes.
(*While the potatoes cook make Mary’s “Go To” Vinaigrette Dressing.
To Make Mary’s “Go To” Vinaigrette Dressing remember, just keep whisking…
Combine all the vinaigrette ingredients, except the olive oil, in a medium bowl and whisk until combined. (You may wish to place a wet towel under the bowl to help the bowl remain stationary during whisking.) While continuing to whisk, slowly add the olive oil in a steady stream until the mixture is emulsified and combined. Taste the dressing now for salt and pepper by using a potato. *The key to seasoning a dressing properly is to taste the dressing with what you will be eating the dressing with; for example lettuce or, as in this case, a potato. Savvy? This way, you season your dressing perfectly every time.
Drain the cooked potatoes and return them to the pot. *(Keep the potatoes off the heat.) Add the vinaigrette to the pot of warm potatoes and using a rubber spatula, gently toss the potatoes until they are completely coated with the dressing. Continue to gently toss the potatoes as they cool to become slightly warm or room temperature. *Most all of the dressing will become absorbed by the potatoes. Taste the potatoes and adjust the seasoning before serving.
Local Garlic Bratwurst with Onions and Grainy Mustard
6 Garlic bratwurst ((from Breakaway Farms) http://www.breakawayfarms.net)
1 Tablespoon butter
1 Tablespoon oil
2 Sweet onions, each cut into quarters
1 Tablespoon light brown sugar
1 Pint bottle brown ale
4 Hoagie buns ((from The Wafare Baker) http://www.thewayfarebaker.com), buttered
Grainy mustard as needed for serving
Heat the oil and 1 tablespoon butter in a large, lidded frying pan, over medium high heat. Add the onion to the pan, breaking up the quarters as you go. Adjust the heat to medium low and cook until the onions are caramelized, about 10-15 minutes. (DO NOT rush this step.) Add the sugar and then the bratwurst, nestling them among the onions Add the bottle of ale and bring the mixture to a slow boil. Cover the pan, reduce the heat to low and allow to a simmer and cook for 20 minutes. After 20 minutes, uncover the pan, raise the heat to medium and continue cooking the bratwurst, turning occasionally, until the beer cooks down and is evaporated, about 10-20 minutes longer. Remove the onion with a slotted spoon to a dish, cover it and keep the onions warm. Raise the heat to medium high and brown the bratwurst evenly on all sides. Remove the bratwurst and place them inside each buttered bun. Top the bratwurst with the caramelized onion. Serve with grainy mustard.
Ice Cream Sundaes with Mary’s Kitchen Crispy Topping
Favorite ice cream
Favorite ice cream topping such as hot fudge, caramel or thawed, frozen, sweetened strawberries
1 package of store bought or homemade cookies such as shortbread or ginger snaps
To make the Crispy Topping:
Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.
Remove the cookies from their package and place them into a resealable bag. Break the cookies into irregular pieces and chunks, being careful NOT to turn the cookies in cookie crumbs. Place all the cookie pieces onto the prepared sheet and bake until lightly golden brown and crisp; about 15-20 minutes. Allow the cookies to cool and serve the Crispy Topping to the Ice Cream Sundae.
Mary’s Kitchen Chicken with Bacon and Mozzarella
2 4-Ounce chicken breasts, patted dry and butterflied
1 Strip of low-sodium, reduced fat bacon but any bacon will work
2 Sandwich-size slices mozzarella or provolone cheese
3 Tablespoons mayonnaise ( I use olive oil mayonnaise)
1 Tablespoon honey Dijon mustard
1/2 Cup breadcrumbs
1 Tablespoon Parmesan cheese, finely grated
Preheat the oven to 375 degrees. Get all your ingredients ready (Mise en place). Combine the mayonnaise and mustard in a small bowl. Set aside. Combine the breadcrumbs and cheese on waxed paper, parchment paper or a plate. Set aside. Line a rimmed baking sheet with aluminum foil and then with parchment paper. Set aside. Cut the bacon slice in half and slice each half into -1/2-inch slices.
Stuff the center of the butterflied breast with 3/4 of the cheese slice. Slather the top of the breast with the mayonnaise mixture, place in the breadcrumb mixture and slather the top side with more mayonnaise mixture. Coat the top with breadcrumbs and place on the prepared sheet. Repeat with the other breast. Top each prepared breast with the remaining cheese slice and then a half slice of bacon. Bake until the bacon is crisp and the breasts are golden brown, about 25 minutes. Serve.
Romesco Sauce (Salsa Romesco)
10 New Mexico or other mild dried red chilies, stems removed (2 ounces)
1 1/2+3/4 Cup water
1 1/4 Cup red wine vinegar
8 Cloves garlic Plus 4 cloves garlic
2 Teaspoon salt or to taste
2 to 3 Tablespoons brown sugar or as needed to taste
1/2 Cup slivered blanched almonds, toasted ( see instructions below)
1 Cup plain breadcrumbs, toasted (see instructions below)
1 Cup plus 3 tablespoons extra virgin olive oil, preferably Spanish
3 Ripe tomatoes, seeded and roughly chopped
In a medium sauce pan, simmer the Chili's with the water, vinegar, 2 tablespoons brown sugar and 8 cloves of garlic until they are very soft and tender; this could take up to an hour. Set the mixture aside to cool.
Drain the chili's, reserving the water and purée the chili's and garlic in a blender until smooth. Add the almonds, bread crumbs and 4 cloves fresh garlic to the blender and purée to a paste. With the blender running, being careful not to splatter, slowly pour in the 1 cup of olive oil. Taste the mixture and adjust for both sugar and salt. (The mixture will be thick.)
Serve.
Pork Chops with Heirloom Carrots, Leeks and Romesco Sauce
4 Pork Chops
2 Tablespoon oil
4-8 Heirloom carrots, cut into 3-inch matchsticks
1 Leek, finely chopped, using both the white and green parts)
4-6 Cloves garlic, minced
1/2 Cup Romesco Sauce (recipe above)
1/4 Cup heavy cream or to taste
Salt and freshly ground pepper to taste
Extra Virgin Olive Oil to garnish (optional)
Heat a large frying pan over medium-high heat until it is very hot.
While the pan is heating, pat the pork chops dry and season on one side with salt and pepper to taste.
Add the oil and place the pork chops, seasoned side down into the pan. Adjust the heat to medium. Cook until the pork chops are golden brown on both sides and cooked through, about 5-8 minutes/side, depending upon the thickness of the pork chops. (Please note, pork is cooked at 145 degrees.)
When the pork chops are cooked, remove the to dish and cover. KEEP the than pan on the heat.
In the same frying you cooked the pork, add the garlic, carrots and leeks and sauté over medium heat until the leek becomes tender, about 3 minutes. Add the Romesco Sauce and cream. Stir to combine. Return the pork chops and any accumulated juice to the pan. Serve over rice with any vegetables you wish. Enjoy!
Mary’s Kitchen Savory Dutch Pancake
1 Tablespoon butter (for the pie plate)
For the Pancake batter:
2 Eggs, at room temperature
1/2 Cup milk, at room temperature
Pinch of salt
1/2 Cup all-purpose flour
Yield:
1 serving
Equipment You Will Need:
Pie plate, whisk, medium bowl, measuring equipment
Shopping Guide:
Eggs, flour, milk, butter and any toppings
Time:
30-60 minutes, including assembling, preparing and baking the ingredients
Preheat the oven to 400 degrees.
Place 1 tablespoon butter into a 9-inch pie plate and then place the plate in the preheated oven to allow the butter to melt while you prepare the pancake batter.
To make the Pancake batter:
In a medium bowl, whisk the eggs with the milk and the salt.
Add the flour and continue whisking until the flour is well incorporated and as lump-free as possible.
*NOTE: This step may also be done in a blender or food processor.
Remove the pie plate with the butter from the oven and set it on a heat safe surface. (The butter may have begun to brown a bit.)
*NOTE:To prevent burning, keep the hot pad you used to remove the plate from the oven right next to or touching the plate. This way, you won’t forget to use it and pick up the hot plate.
Carefully pour the batter into the hot pan.
Bake the Pancake until it is puffed and golden around the edges; about 15-20 minutes.
While the Pancake is baking, prepare any savory toppings you wish such as; a fried egg, sliced avocado, a green salad, etc.
To serve: Remove the baked Pancake from the oven and serve right in the hot pie plate set on a dish or remove the Pancake to a dish and place any Savory Toppings you wish on the top.
July 7, 2017 WFMZ Television Sunrise Chef Recipes
Mary’s Kitchen Stovetop Croutons
Yield: 4-8 servings
1/2 Cup oil (olive oil if you like)
1 Loaf crusty bread (any type you like)
1-2 Cloves garlic, minced (optional)
Cayenne pepper to taste (optional)
Salt and pepper to taste
Equipment You Will Need:
Large frying pan, measuring equipment, cutting board, chef’s or serrated knife, spatula, hair tie
Shopping Guide:
Oil, bread
Time:
30-60 minutes including assembling and cooking the ingredients
Tie your hair back.
Place the frying pan on the stovetop over medium-low to medium heat. Cube the bread while the pan is heating.
Place the loaf of bread on the cutting board and slice into 1-inch cubes.
Mince the garlic cloves if using.
Pour the olive oil into the heated pan and add the bread cubes. Toss and season the bread cubes with salt, pepper and cayenne pepper if using. Add the minced garlic. Continue to toss the bread frequently until the cubes become crisp and golden brown.
Serve immediately or allow the Croutons to cool and then store them in an air tight container up to one week.
Mary’s Kitchen Pasta with Brown Butter and Fresh Herbs
Yield: 4-8 servings
½ Cup unsalted butter (1 cube)
¼ Cup extra virgin olive oil (optional)
½ Cup reserved pasta cooking water
¼-1/2 Cup fresh mixed herbs, minced (this can be any combination you wish)
1 Pound spaghetti or vermicelli pasta cooked to desired doneness
Salt and freshly ground pepper to taste
Cheese to taste (optional)
Equipment You Will Need:
Large pot, measuring equipment, cutting board, chef’s knife, tongs, hair tie
Shopping Guide:
Pasta, butter, herbs, oil, any additional “ad ins”
Time:
30-60 minutes including assembling and cooking the ingredients
Tie your hair back.
Add the butter to the pot you cooked the pasta in and allow it to brown, slowly, over medium to medium-low heat, adjusting the heat as needed.
When the butter begins to turn a light, nut-brown color about the edge of the pot, turn off the heat and allow the residual heat of the burner and pot to continue cooking the butter BUT keep an eye on it! The butter can go from browned to burn quickly!
Gently swirl the butter around in the pot and then add the olive oil if you are using it, the pasta water and the herbs and gently swirl the pot again to combine the ingredients.
Finally add the cooked pasta back to the pot.
Use tongs or two forks to toss the pasta to coat it with the butter and herb mixture.
Season with salt and pepper as needed and serve.
Optional additions: Crumbled feta cheese, chopped, fresh tomatoes, julienned fresh spinach, croutons
Chocolate-Dipped Ice Cream Cones
Chocolate Melts as needed
Ice cream cones of choice as needed
Optional additions: Sprinkles, nuts, mini chocolate chips, coconuts, dried fruit
Favorite ice cream
Equipment You Will Need:
Microwave proof bowl, spatula, cookie sheet, waxed or parchment paper
Shopping Guide:
Chocolate melts, ice cream cones
Time:
20-30 minutes, including assembling and cooling the ingredients
Tie your hair back.
Place the chocolate melts in the microwave proof bowl and microwave in 20 second intervals until the melts are melted and smooth.
Line a baking sheet with waxed paper or parchment paper while the chocolate is melting.
Dip the ice cream cones into the prepared chocolate and either place on the prepared baking sheet to cool now or dip the chocolate cones into any combination of optional additions you like and then set the cones aside to cool.
NOTE: The cooling and setting time will be shortened by placing the dipped cones in the refrigerator until the chocolate is set.
Serve with a scoop of ice cream and enjoy!
From Tuesday, July 11, 2017 WFMZ Channel 69 Easy Eats Appearance
Below is a super simple recipe for indoor/outdoor grilled chicken that is my absolute favorite way to make chicken from Spring until snow…
Mary’s Kitchen Indoor/Outdoor Grilled Chicken
Yield: 6-8 servings
1 5-7 Pound whole chicken, back bone removed and pressed to lay flat flat (see below)
3 Tablespoons vegetable oil
Salt and pepper to taste
Equipment You Will Need:
Cutting board, chef’s knife or kitchen shears, storage bag, towels, culinary thermometer, measuring equipment, hair tie
Shopping Guide:
Chicken, oil, salad greens, bread
Preparation Time:
90 minutes including assembling, preparing and cooking the ingredients
Preheat the grill pan over medium heat while the chicken is being cut up. Tie your hair back.
To cut the chicken:
Place the chicken on a cutting board in the sink, backbone up.
Remove the bag of innards. (Keep or discard these depending on your preference.)
First, remove the chicken’s backbone.
Using kitchen shears or a sharp knife, cut or snip along both sides of the backbone, as close to the bone as possible.
*NOTE: Place the backbone in a resealable bag and freeze for another use such as stock.
Cut or snip the little thingy.
Keeping the chicken in the sink, open the chicken up by slitting the cartilage that is right at the top of the breast.
Press the chicken flat.
Next, gently but firmly, press on the chicken to make the chicken lay flat by placing your palms on both sides of the chicken and pressing. Russell says “Open it like a book.”
*NOTE: Be careful when doing this because the bones can be sharp.
Give the chicken a pat dry.
Pat the chicken dry and remove any yucky bits.
Oil the chicken.
Rub the chicken all over with 1 1/2 tablespoons of the oil. Use the remaining oil to oil the grill or grill pan.
Season the chicken well with salt and pepper.
Place the chicken, ribs down, on the preheated grill pan and cover with a large, domed pot lid or another pot, until the chicken is cooked through and measures 165 degrees with a culinary thermometer; approximately 60-75 minutes, flipping the chicken halfway through the cooking time.
*NOTE: Run the stove fan during cooking and make certain the kitchen is well ventilated or the smoke alarm may be set off.
Allow the chicken to rest 5 minutes before serving but the skin may become soggy.
Serve with a salad and bread.
*My husband, Russell, cooks the chicken on an outdoor 325 to 350 degree grill, rib-side down for 20-25 minutes, turns it over and cooks it meat-side down for 20 to 25 minutes more. Then, to finish cooking the chicken; he flips it once more and cooks it 20-25 minutes longer, bone-side down.
Mary's Kitchen Scallion Chicken (To be prepared on WFMZ Tuesday, December 19, 2017)
4-6 4-ounce chicken breasts
Salt and pepper and/or seasoned salt to taste
1/4 Cup ghee
1/2 Cup scallions, chopped
Shopping: Chicken, ghee, salad or vegetables, potatoes, rice
Equipment: Oven-proof frying pan, cutting board, paper towels
Time: About 1 hour or less
Preheat the oven to 375 degrees.
Heat an oven-proof frying pan over medium heat until very hot. *As the pan is heating, place the chicken on the cutting board and pat dry with the paper towels. Then, season the chicken breasts on one side. Set aside. Wash up.
Melt the ghee in the hot pan. Carefully add the chicken breast, seasoned side down, laying each breast in the pan away from you to avoid getting splattered on and burned. *Season the top side of the chicken breast now. Allow the chicken to brown 5-6 minutes before turning and browning the other side an additional 5-6 minutes. Remove the pan from the heat, scatter the scallions over the top and bake in the preheated oven until the chicken is cooked through and the breasts register 165 degrees on a culinary thermometer; about 20-25 minutes longer. Serve with a salad, steamed vegetables and a baked potato or rice.
Recipes from my January 12, 2018 Sunrise Chef appearance on WFMZ television
Coq au Vin
Yield: 4-8 servings
3 Sprigs fresh thyme
2 Small bay leaves
3 Tablespoons Olive Oil, plus additional as needed
4 Bone-in, skin-on, chicken breasts, patted dry
Salt and freshly ground white and black pepper to taste
6 Slices bacon, cut crosswise into 1/2” pieces
3 Small yellow or sweet onions
4 Medium garlic cloves, thinly sliced
8 Ounces Cremini or White mushrooms, cleaned and quartered
2 Large carrots, peeled and sliced into 1/2” wide slices
3 Celery stalks, chopped into 1/2” wide slices
2 Tablespoons tomato paste
1 Cup Brandy or Cognac
1 750 ml bottle of fruity red wine such as Zinfandel
3 Tablespoons all purpose flour
3 Tablespoons chicken stock
4 Tablespoons butter, softened
Flat leaf parsley for garnish, chopped
Equipment You Will Need:
Large pot, small bowls, measuring equipment, kitchen twine, cutting board, chef’s knife, tongs, slotted spoon, whisk, foil, 2 large plates or platters, stick lighter or long matches, culinary thermometer, hair tie
Shopping Guide:
Chicken, bacon, mushrooms, vegetables, herbs, garlic, brandy, wine, tomato paste, bread
Time:
2-3 hours including assembling, preparing and cooking the ingredients
Tie your hair back. Create an herb bundle or “bouquet garni" by gathering the thyme sprigs and the bay leaves and then tying them together with kitchen twine. Set aside. Place the pot on the stove and heat it over medium heat.
*NOTE: Bouquet garni is meant to flavor a dish, not be served with it so don’t forget to remove the bouquet before serving.
While the pot is heating, pat the chicken dry and season both sides with salt and freshly ground white and black pepper.
When the pot is the hot, add the olive oil. Use the tongs to place the seasoned chicken into the pot, skin-side down.
Add the bouquet garni.
*NOTE: The bouquet garni will remain in the pot throughout all the cooking process.
Cook the chicken 10 to 15 minutes per side, until it is a deep, golden brown; adjusting the heat as needed.
*NOTE: You just added cold food to the pot so you will probably need to increase the heat for this first side of cooking and decrease the heat when you flip the chicken. REMEMBER, cooking is dynamic…
While the chicken is browning; chop the onions, garlic and bacon.
Once the chicken is browned on both sides, use a slotted spoon to remove it and place it on a platter. Cover the chicken with foil and set it aside. Return the pot to the burner and keep the heat at medium.
Add the bacon to the pot and cook until it is crispy. Remove the bacon and place it on a different platter than the chicken.
KEEP THE BACON DRIPPINGS in the pot! Again, return the burner to the heat. Add the onion and garlic to the pot and saute them in the bacon fat. Season the onion and garlic VERY lightly with salt and the two different types of pepper. When the onion is translucent, (about 3 minutes later) use the slotted spoon to remove the onion and garlic and place them on the same platter as the bacon. Again, return the pot to the burner and KEEP any drippings in the pan! Add the mushrooms to the pan. Season with a BIT of salt and the peppers if you wish, adding 1 tablespoon olive oil to prevent sticking IF little or no drippings remain. Saute the mushrooms 3 minutes, using the slotted spoon to stir them frequently to prevent them from sticking. After 3 minutes, add the carrots, celery and a LITTLE more, seasoning if desired.
While the carrots and celery are sauteing, use a whisk to combine the tomato paste with the brandy in a small bowl. Set the mixture aside.
Once the carrots and celery have cooked for 3 minutes, remove them to the platter with all the other vegetables and the bacon. Place the pot back on the burner. Return the chicken to the pot and RESERVE any juices that may have accumulated in the platter.
STOP and re-read the instructions below BEFORE proceeding! *Remember, if you are using a stovetop-vented fan, TURN IT OFF BEFORE you ignite the brandy! Also, try to use an outside burner, not one that puts you in a corner.
NOW, proceed the recipe…
Get your long matches or stick lighter now.
Pour the combined tomato and brandy mixture over the top of the chicken.
CAREFULLY and quickly use a long match or stick lighter to ignite the brandy and stay clear of the pot until the flames subside. DO NOT peer over the top of the pot as you light the brandy! DO NOT walk away from the pot, leave the kitchen OR answer the phone!
Once the flames subside, add all the cooked vegetables to the pot along with any juices that may have accumulated in that platter and the platter that held the chicken. Now, add the entire bottle of wine to the pot. Adjust the heat to medium-high and bring the whole mixture to the boil. When it begins to boil, cover the pot and reduce the heat to low. Simmer the Coq au Vin over low heat for 40 to 45 minutes; until the chicken is cooked through and its internal temperature measures 165 degrees on a culinary thermometer.
*During the last 5 minutes of cooking, combine the flour with the chicken broth in a small bowl. Set aside.
When the chicken is cooked through, use tongs to remove it to a platter and cover it with foil. Set aside.
Return the pot on the stove and adjust the heat to medium-low heat. Quickly whisk the flour and broth mixture into the boiling sauce. Allow the sauce to boil 2 minutes, whisking constantly, until the sauce becomes thickened and smooth.To finish the sauce, whisk in the butter. Add the chicken back to the pot along with any juices from the platter and stir the mixture. Serve with a crusty bread if you wish.
*NOTE: Coq au Vin may be made up to two days ahead and reheated slowly, covered, in a preheated 300 degree oven OR low heat on the stovetop.
Chocolate Dip
Yield: 6-12 servings
9 Ounces chocolate, chopped or use chocolate chips (milk, semisweet, bittersweet or a combination works well)
1/2 Cup heavy cream
1 Tablespoon unsalted butter, softened
Equipment You Will Need:
Microwave safe bowls, measuring equipment, pot, spoon or spatula, hair tie
Shopping Guide:
Chocolate, butter, cream and whatever you like to dip in chocolate
Preparation Time:
10-15 minutes, including assembling, preparing and cooking the ingredients
Tie your hair back.
Place the chocolate in a medium, microwave safe bowl. Set aside.
Heat the cream to a simmer in a separate, microwave safe bowl or measuring cup or on the stovetop in a small pot.
(Remember, *a simmer is when tiny bubbles appear around the edges of the liquid.) Pour the heated milk over the top of the chocolate and leave the two to sit about 30 seconds.
Using a spoon or a spatula, beginning stirring the chocolate from the center, in tight circles; until the mixture begins to melt.
*If the chocolate is not melting once you have added the cream, return it to the microwave, and heat it in 15-20 second intervals. (These short heated bursts in the microwave will help to prevent the chocolate from scorching.) As the chocolate melts, widen the stirring motion outward, toward the edge of the bowl until the mixture becomes smooth. *Stirring in this manner will help prevent the ganache (yep, you just made ganache) from sloshing all over the counter (and you).
Next, stir the butter into the chocolate to create a glossy, yummy treat.
Serve the Dip immediately with cake cubes, fruits, marshmallows, potato chips, pretzels, cookies, hunks of chocolate and other treats.
Coffee Chicken
Yield:
4 servings
4 Bone-in, skin-on, chicken breasts or 6 bone-in, skin-on chicken thighs
1 1/2 Cups room temperature/cold (leftover) brewed coffee
1/2 Cup buttermilk, well shaken
2 Tablespoons oil
Salt and pepper to taste
Equipment You Will Need:
Storage bag, measuring equipment, cutting board, paper towels, fork, baking dish, culinary thermometer, hair tie
Shopping Guide:
Chicken, buttermilk, oil, bread, broccoli salad ingredients or salad greens
Preparation Time:
2 hours or more, including preparing, assembling, marinating and cooking the ingredients
Tie your hair back. Fold the top portion (the resealable part) of a one-gallon resealable bag back and place it into a 9”x13” baking dish.
Now, pour the coffee, buttermilk and oil and seasoning into the bag and set the whole thing aside.
*The resealable bag was placed into the casserole dish for two reasons:
1. Ease of clean up. (Since you will bake right in the dish.)
2. In case of leakage.
Place the chicken on a work surface and pat it dry with paper towels. Poke the chicken all over with a fork. Place the chicken inside the resealable bag with the marinade and seal it closed. Lay the bag flat inside the baking dish, so the chicken is covered with the marinade. Marinate the chicken at least 1 hour (at room temperature or up to 24 hours (in the refrigerator.) After at least 1 hour, remove the chicken from the marinade, place it in the baking dish and season it again, lightly, with salt and pepper to taste.
Preheat the oven to 375°.
Bake the chicken 35-45 minutes, depending on the size of the chicken breasts or thighs, until the internal temperature measures 165° on a culinary thermometer. Serve
Recipe from May 8, 2018 appearance on WFMZ TV Easy Eats Cooking Segments on the 4 o'clock News Hour
Mary’s Kitchen Pork Medallions with Grapes and Apricots in Marsala Wine Sauce
Yield:4 servings
1 large pork tenderloin (about 1 pound)
2 tablespoons whipped butter
1 tablespoon olive oil
3/4 teaspoon salt or to taste
3/4 teaspoon freshly ground black pepper or to taste
1/2 cup Marsala wine
1/2 cup chicken stock, homemade, or low-salt canned chicken broth
1 tablespoon tomato paste
1 cup small red seedless grapes
3 tablespoons dried apricots, julienned
2 cups arugula
Trim the pork tenderloin of the silverskin and cut it crosswise into 1-inch-thick medallions. Pat each medallion dry and season with salt and pepper. Heat 1 tablespoon of the whipped butter and the oil in a large, frying pan over medium-high heat. Arrange the medallions in a single layer in the skillet and cook about 3-4 minutes on each side, (The pork will be slightly pink inside and measure 165° on a culinary thermometer.) Transfer the medallions to a plate and cover with foil to keep warm. Return the pan to the heat and add the wine and chicken stock to the skillet. Bring the mixture to the boil, reduce the heat to low and simmer 4-5 minutes to reduce slightly. Stir in the tomato paste, grapes, and apricots. Increase the heat to medium and allow the sauce to boil about 2 minutes, or until the sauce is slightly thickened and the grape skins are on the verge of bursting. Turn off the heat and stir in the remaining 1 tablespoon of whipped butter. Return the pork and any accumulated juices to the pan and serve.
To serve: Divide the arugula between four plates and then arrange the medallions on top before coating each with the sauce and then the grapes and dried apricots. Serve with buttered bread.
The Great Allentown Fair
Pasta with Brown Butter and Fresh Herbs
1 Pound spaghetti or vermicelli pasta cooked to desired doneness
½ Cup reserved pasta cooking water
¼-1/2 Cup fresh mixed herbs, minced (this can be any combination you wish)
½ Cup unsalted butter (1 cube)
¼ Cup extra virgin olive oil
Salt and freshly ground pepper to taste
Crumbled feta cheese, fresh tomatoes, fresh spinach or chopped kale, zucchini ribbons to garnish (optional)
Add the butter to the pot you cooked the pasta in and allow to brown slowly over medium heat. When the butter reaches a nut-brown color, turn off the heat and add the reserved cooking water. Swirl to combine and add the pasta back to the pot. Toss and add the olive oil, reserved pasta water and herbs to the pot. Season with salt and pepper and serve. Garnish pasta with crumbled feta cheese, fresh tomato and fresh spinach or kale or zucchini ribbons if you wish.
1 Pound spaghetti or vermicelli pasta cooked to desired doneness
½ Cup reserved pasta cooking water
¼-1/2 Cup fresh mixed herbs, minced (this can be any combination you wish)
½ Cup unsalted butter (1 cube)
¼ Cup extra virgin olive oil
Salt and freshly ground pepper to taste
Crumbled feta cheese, fresh tomatoes, fresh spinach or chopped kale, zucchini ribbons to garnish (optional)
Add the butter to the pot you cooked the pasta in and allow to brown slowly over medium heat. When the butter reaches a nut-brown color, turn off the heat and add the reserved cooking water. Swirl to combine and add the pasta back to the pot. Toss and add the olive oil, reserved pasta water and herbs to the pot. Season with salt and pepper and serve. Garnish pasta with crumbled feta cheese, fresh tomato and fresh spinach or kale or zucchini ribbons if you wish.
Burnside Planation Apple Festival
Apple and Celery Salad
4-6 Any type of apples, I like gala or Fuji, (preferably organic)
1 Bunch of celery (preferably organic)
1/4 A sweet onion, finely grated
1/3 Cup golden raisins
1/3 Cup slivered or slivered almonds, lightly toasted
2-3 Tablespoons flat-leaf parsley, chopped
1/2 Mayonnaise or more (or less) as needed)
2-3 Tablespoons apple cider vinegar
Sugar, salt and pepper as need to taste
In a large bowl, add the mayonnaise and stir then add the vinegar. Set aside while you prepare the salad.
Clean and chop the apples into 3/4-inch chunks and clean and slice the celery into 1/4-inch slices. Add them both to the bowl. Finely grate the onion over the top, add the parsley, almonds and raisins. Stir to combine, taste to adjust seasonings; adding salt, pepper and sugar as needed to balance flavors. Serve immediately or chill to serve later.
Please note: The vinegar helps the apples to not brown so this salad will keep up to 3 days in the refrigerator.
Apple and Celery Salad
4-6 Any type of apples, I like gala or Fuji, (preferably organic)
1 Bunch of celery (preferably organic)
1/4 A sweet onion, finely grated
1/3 Cup golden raisins
1/3 Cup slivered or slivered almonds, lightly toasted
2-3 Tablespoons flat-leaf parsley, chopped
1/2 Mayonnaise or more (or less) as needed)
2-3 Tablespoons apple cider vinegar
Sugar, salt and pepper as need to taste
In a large bowl, add the mayonnaise and stir then add the vinegar. Set aside while you prepare the salad.
Clean and chop the apples into 3/4-inch chunks and clean and slice the celery into 1/4-inch slices. Add them both to the bowl. Finely grate the onion over the top, add the parsley, almonds and raisins. Stir to combine, taste to adjust seasonings; adding salt, pepper and sugar as needed to balance flavors. Serve immediately or chill to serve later.
Please note: The vinegar helps the apples to not brown so this salad will keep up to 3 days in the refrigerator.
Recipes from Blog Posts
Lavash Bread
3 Cups all-purpose flour
1 Teaspoon sugar
1 1/4 Cups very warm water
1/2 Teaspoon active dry yeast
1/2 Tablespoon salt
Spray bottle of water
Combine the flour, sugar, yeast and 1 cup of the water in a large bowl and stir until the dough becomes so stiff that kneading is required. Add enough additional water to create a kneadable dough. Knead about 5 minutes until the dough becomes workable and more tender, using as little additional flour as possible. *I knead inside the bowl to avoid creating a mess but the countertop is fine. Return the dough to the bowl, cover and allow it to rest 30 to 60 minutes. After 30 to 60 minutes, remove the dough to a work surface and divide into 14-16 pieces. (*The finished lavash will be just the right size for sandwiches.) Shape each into a ball and roll out until they are very thin; about 1/16-inch. (Do this with a rolling pin OR use a countertop pasta maker; adjusting the settings until you reach the desired thickness.)
Heat a very large griddle or pan over medium-high heat the same size as the lavash and cook the lavash about 1 minute per side. Remove the lavash to a cutting board, spritz the top with a touch of water and cover with a towel, repeat with remaining dough, stacking the bread as they come off the pan. Store the cooled lavash up to 3 days at room temperature in an airtight container.
The lavash will bubble up as they cook and it's fun to watch. Your kids will find it a touch magical. Remember, cooking is dynamic so adjust the heat as needed to your bread does not scorch!
3 Cups all-purpose flour
1 Teaspoon sugar
1 1/4 Cups very warm water
1/2 Teaspoon active dry yeast
1/2 Tablespoon salt
Spray bottle of water
Combine the flour, sugar, yeast and 1 cup of the water in a large bowl and stir until the dough becomes so stiff that kneading is required. Add enough additional water to create a kneadable dough. Knead about 5 minutes until the dough becomes workable and more tender, using as little additional flour as possible. *I knead inside the bowl to avoid creating a mess but the countertop is fine. Return the dough to the bowl, cover and allow it to rest 30 to 60 minutes. After 30 to 60 minutes, remove the dough to a work surface and divide into 14-16 pieces. (*The finished lavash will be just the right size for sandwiches.) Shape each into a ball and roll out until they are very thin; about 1/16-inch. (Do this with a rolling pin OR use a countertop pasta maker; adjusting the settings until you reach the desired thickness.)
Heat a very large griddle or pan over medium-high heat the same size as the lavash and cook the lavash about 1 minute per side. Remove the lavash to a cutting board, spritz the top with a touch of water and cover with a towel, repeat with remaining dough, stacking the bread as they come off the pan. Store the cooled lavash up to 3 days at room temperature in an airtight container.
The lavash will bubble up as they cook and it's fun to watch. Your kids will find it a touch magical. Remember, cooking is dynamic so adjust the heat as needed to your bread does not scorch!
Japanese-Style (Ground) Chicken with Rice
1 Pound ground chicken
1 Teaspoon minced garlic
1/3 Cup reduced sodium soy sauce
2 Tablespoons brown sugar, not packed
Combine all the ingredients in a large frying pan and cook until most of the liquid is evaporated and the chicken is completely cooked; about 15 minutes total. Serve over cooked rice with vegetables.
1 Pound ground chicken
1 Teaspoon minced garlic
1/3 Cup reduced sodium soy sauce
2 Tablespoons brown sugar, not packed
Combine all the ingredients in a large frying pan and cook until most of the liquid is evaporated and the chicken is completely cooked; about 15 minutes total. Serve over cooked rice with vegetables.
Pink Dressing
1 Cup good quality mayonnaise (I prefer olive oil mayonnaise)
3 Tablespoon ketchup (I prefer organic, low sodium)
2-3 Tablespoon cider or wine vinegar (BUT whatever type you have will do)
Cold water as needed (*optional)
Place mayonnaise in a medium bowl and stir to prevent lumps. Add ketchup and stir. Add vinegar and taste to adjust flavor. Add cold water to thin if you like. *Adding water will do three things; reduce the sharpness of the vinegar if it is too strong, thin the sauce for a dip AND reduce calories.
*The amount of vinegar you add is driven purely by your preference. We like this dressing sharp and vinegary.
1 Cup good quality mayonnaise (I prefer olive oil mayonnaise)
3 Tablespoon ketchup (I prefer organic, low sodium)
2-3 Tablespoon cider or wine vinegar (BUT whatever type you have will do)
Cold water as needed (*optional)
Place mayonnaise in a medium bowl and stir to prevent lumps. Add ketchup and stir. Add vinegar and taste to adjust flavor. Add cold water to thin if you like. *Adding water will do three things; reduce the sharpness of the vinegar if it is too strong, thin the sauce for a dip AND reduce calories.
*The amount of vinegar you add is driven purely by your preference. We like this dressing sharp and vinegary.
How to roast any type of squash seeds:
To roast the seeds:
Preheat the oven to 350 degrees. Remove any membrane that is clinging to the seeds but there is no need to wash the seeds; just pull off the stringy stuff. Next, heat a (nonstick) frying pan on the stove over medium heat, add a touch of oil, add the seeds and season with a bit of salt. Toss the seeds to cook them until they smell tasty and toasty, this process takes about 10 minutes. Next, roast the seeds at 350 degrees about 7-9 minutes. Serve the seeds with salads, soups, pastas or whatever.
To roast the seeds:
Preheat the oven to 350 degrees. Remove any membrane that is clinging to the seeds but there is no need to wash the seeds; just pull off the stringy stuff. Next, heat a (nonstick) frying pan on the stove over medium heat, add a touch of oil, add the seeds and season with a bit of salt. Toss the seeds to cook them until they smell tasty and toasty, this process takes about 10 minutes. Next, roast the seeds at 350 degrees about 7-9 minutes. Serve the seeds with salads, soups, pastas or whatever.
French-Style Hot Chocolate (adapted from Paris Cafes by Sharon O’Connor)
Yield: 2 servings
¾ Cup whole milk
¼ Cup heavy cream
1 Teaspoon Confectioners’ sugar
4 ounces bittersweet chocolate, grated or finely chopped
Whipped cream for serving (*optional)
In a medium saucepan, combine the milk, cream and sugar. Cook over medium heat, stirring to dissolve the sugar, until just simmering (when little bubbles form around the edges of the pan.)
Remove from the heat. Add chocolate, stirring to melt. Serve now or make ahead and rewarm over low heat to serve later.
If you wish, top a little whipped cream and serve with a glass of water to cut the richness of the chocolate.
Yield: 2 servings
¾ Cup whole milk
¼ Cup heavy cream
1 Teaspoon Confectioners’ sugar
4 ounces bittersweet chocolate, grated or finely chopped
Whipped cream for serving (*optional)
In a medium saucepan, combine the milk, cream and sugar. Cook over medium heat, stirring to dissolve the sugar, until just simmering (when little bubbles form around the edges of the pan.)
Remove from the heat. Add chocolate, stirring to melt. Serve now or make ahead and rewarm over low heat to serve later.
If you wish, top a little whipped cream and serve with a glass of water to cut the richness of the chocolate.
“Mama” Soup (Avgolemono Soupa)
6 Cups chicken stock (homemade or low sodium, preferably organic, store bought)
1/2 Teaspoon salt
2 Eggs
1 Egg yolk
1 Tablespoon water
1/4 Cup fresh lemon juice
1/2 Cup white rice, rinsed
1/4 Teaspoon sugar, or as needed (*optional)
Bring the stock to a boil in a 2 quart sauce pan. While the stock is heating up, crack the eggs (on a flat surface) into a large bowl, add the yolk, salt and water. Using a handheld mixer or whisk, beat the eggs until they are thick and pale yellow, about 3-5 minutes. Beat in the lemon juice and the water and set aside.
Once the stock comes to the boil, add the rinsed rice. Keeping the stock at a boil cook the rice until it is fluffy and softened, about 15 minutes.
Place your bowl with the beaten egg in the sink (this is to prevent splatter BUT you may do on the counter if you wish BUT I recommend placing a towel under the bowl to prevent it from sliding) begin beating the eggs again on LOW and CAREFULLY and SLOWLY add the stock and rice mixer, as you continue beating. Continue to beat until you have added about half to all the stock mixer (adding all is my preference). Return either all the soup or half the soup to the pot and place it over low heat on the burner and stir gently, just to warm it through, do not bring to a boil again. Taste to adjust salt and add the sugar now if needed to balance the acidity of the lemon.
6 Cups chicken stock (homemade or low sodium, preferably organic, store bought)
1/2 Teaspoon salt
2 Eggs
1 Egg yolk
1 Tablespoon water
1/4 Cup fresh lemon juice
1/2 Cup white rice, rinsed
1/4 Teaspoon sugar, or as needed (*optional)
Bring the stock to a boil in a 2 quart sauce pan. While the stock is heating up, crack the eggs (on a flat surface) into a large bowl, add the yolk, salt and water. Using a handheld mixer or whisk, beat the eggs until they are thick and pale yellow, about 3-5 minutes. Beat in the lemon juice and the water and set aside.
Once the stock comes to the boil, add the rinsed rice. Keeping the stock at a boil cook the rice until it is fluffy and softened, about 15 minutes.
Place your bowl with the beaten egg in the sink (this is to prevent splatter BUT you may do on the counter if you wish BUT I recommend placing a towel under the bowl to prevent it from sliding) begin beating the eggs again on LOW and CAREFULLY and SLOWLY add the stock and rice mixer, as you continue beating. Continue to beat until you have added about half to all the stock mixer (adding all is my preference). Return either all the soup or half the soup to the pot and place it over low heat on the burner and stir gently, just to warm it through, do not bring to a boil again. Taste to adjust salt and add the sugar now if needed to balance the acidity of the lemon.
Mocha-Almond and Candied Orange Spice Biscotti
4 Ounces almonds, toasted
3 Ounces bittersweet chocolate chips
1/2 Cup granulated sugar
1/3 Cup light brown sugar
1 Tablespoon instant coffee granules
3/4 Teaspoon ground cinnamon
1 Teaspoon finely grated orange zest
Pinch of sea salt
2 1/2 Cups all-purpose flour
3 Eggs
1/2 Cup oil
1/2 Cup candied orange peel, finely chopped
2 Tablespoons granulated sugar for garnish
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set them aside. Chop the candied orange peel, place it into a large bowl and then set the bowl aside.
Place the nuts, chocolate, sugars, coffee granules, cinnamon, zest and salt in the bowl of a food processor that has been fitted with a metal blade. Pulse and process until the nuts are finely ground and only a few chocolate chunks remain, about 1 minute. Pour out the ingredients into the large bowl with the candied peel, toss to combine the ingredients and then set the bowl aside.
Return the bowl to the processor and add the eggs and oil to it. Process until the eggs and oil are well combined; about 15 seconds. Add the egg mixture to the flour mixture and mix well, first with a sturdy spoon and then with your hands, kneading the dough until it is well combined; being careful not to overwork the dough. The dough will be very stiff and not much will stick to your hands. Remove the dough to one of the prepared sheets and divide it in half, placing one portion of dough on each sheet.
Roll and pat each half of dough in an 11 1/2” X 3” X 3/4”-thick flat log. Sprinkle one (1) tablespoon of sugar over the top of each flat log.
Bake in the preheated oven 16 minutes. After 16 minutes, rotate and reverse the positions of the pans, return them to the oven and continue baking for an additional 14 minutes. (*This rotating and reversing positions of the pans will help ensure even baking.) After a total of 30 minutes baking time, remove the logs and allow them to rest for five (5) minutes before continuing with the next step. *Keep the oven on.
After five (5) minutes, carefully transfer the logs to a cutting board and slice each into 1/2”-thick slices. (I either slide them on or use a thin, flexible cutting board.) Place the slices on the pans, cut-side down, return the pans to the oven and toast the cookies eight (8) minutes per side.
To cool the biscotti, either stand them upright on the sheet pan to cool OR remove the biscotti to racks to cool completely. Store in an airtight container up to two weeks.
*PLEASE NOTE: Sometimes biscotti break during the transfer to the cutting board.. DO NOT panic! It is fine! Simply slice off the bit that is jagged and eat the evidence!
Cheesy Puff Pastry Sticks
1 Sheet homemade or store bought puff pastry (scraps are a great option too), thawed, if frozen
"Shake Cheese" to taste
Seasoning to taste (salt, freshly ground pepper, cayenne, herbs)
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper
Roll out the sheet of puff pastry to a 1/16-inch thickness on the parchment paper you will use to line the rimmed sheet. Slice the puff pastry, widthwise or lengthwise, into long, thin strips (the thickness is up to you but less than 1/2-inch works best sticks.) Sprinkle the top of the cut puff pastry with "Shake Cheese" and whatever seasonings you like. Separate the puff pastry about 1/2-inch apart and place the parchment, sticks and all, onto the baking sheet. Bake until the sticks become puffed and golden brown, about 15-20 minutes. Serve.
4 Ounces almonds, toasted
3 Ounces bittersweet chocolate chips
1/2 Cup granulated sugar
1/3 Cup light brown sugar
1 Tablespoon instant coffee granules
3/4 Teaspoon ground cinnamon
1 Teaspoon finely grated orange zest
Pinch of sea salt
2 1/2 Cups all-purpose flour
3 Eggs
1/2 Cup oil
1/2 Cup candied orange peel, finely chopped
2 Tablespoons granulated sugar for garnish
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set them aside. Chop the candied orange peel, place it into a large bowl and then set the bowl aside.
Place the nuts, chocolate, sugars, coffee granules, cinnamon, zest and salt in the bowl of a food processor that has been fitted with a metal blade. Pulse and process until the nuts are finely ground and only a few chocolate chunks remain, about 1 minute. Pour out the ingredients into the large bowl with the candied peel, toss to combine the ingredients and then set the bowl aside.
Return the bowl to the processor and add the eggs and oil to it. Process until the eggs and oil are well combined; about 15 seconds. Add the egg mixture to the flour mixture and mix well, first with a sturdy spoon and then with your hands, kneading the dough until it is well combined; being careful not to overwork the dough. The dough will be very stiff and not much will stick to your hands. Remove the dough to one of the prepared sheets and divide it in half, placing one portion of dough on each sheet.
Roll and pat each half of dough in an 11 1/2” X 3” X 3/4”-thick flat log. Sprinkle one (1) tablespoon of sugar over the top of each flat log.
Bake in the preheated oven 16 minutes. After 16 minutes, rotate and reverse the positions of the pans, return them to the oven and continue baking for an additional 14 minutes. (*This rotating and reversing positions of the pans will help ensure even baking.) After a total of 30 minutes baking time, remove the logs and allow them to rest for five (5) minutes before continuing with the next step. *Keep the oven on.
After five (5) minutes, carefully transfer the logs to a cutting board and slice each into 1/2”-thick slices. (I either slide them on or use a thin, flexible cutting board.) Place the slices on the pans, cut-side down, return the pans to the oven and toast the cookies eight (8) minutes per side.
To cool the biscotti, either stand them upright on the sheet pan to cool OR remove the biscotti to racks to cool completely. Store in an airtight container up to two weeks.
*PLEASE NOTE: Sometimes biscotti break during the transfer to the cutting board.. DO NOT panic! It is fine! Simply slice off the bit that is jagged and eat the evidence!
Cheesy Puff Pastry Sticks
1 Sheet homemade or store bought puff pastry (scraps are a great option too), thawed, if frozen
"Shake Cheese" to taste
Seasoning to taste (salt, freshly ground pepper, cayenne, herbs)
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper
Roll out the sheet of puff pastry to a 1/16-inch thickness on the parchment paper you will use to line the rimmed sheet. Slice the puff pastry, widthwise or lengthwise, into long, thin strips (the thickness is up to you but less than 1/2-inch works best sticks.) Sprinkle the top of the cut puff pastry with "Shake Cheese" and whatever seasonings you like. Separate the puff pastry about 1/2-inch apart and place the parchment, sticks and all, onto the baking sheet. Bake until the sticks become puffed and golden brown, about 15-20 minutes. Serve.
Diples
6 Eggs
1 Tablespoon sugar
3/4 Teaspoon salt
@3 1/2 Cups all purpose flour (plus more as needed for the dough and rolling)
1/2 Teaspoon baking powder
1/2 Cup canola oil
Vegetable oil for frying as needed
Honey, ground cinnamon and finely ground walnuts to taste
Yield: Several dozen
Equipment: Bowl, heavy-duty mixer (optional) rolling pin, frying pan, carving fork, tongs, culinary thermometer, cooling rack, paper towels
Combine the eggs and sugar in the bowl of a heavy duty mixer and mix at medium speed until light and thickened; about 7-10 minutes.
Add the salt.
Add 2 cups of all purpose flour then the baking powder, mix to combine and then add 1 cup more plus any additional flour as needed, 1 tablespoon at a time, until a workable dough that is not too sticky has formed.
Switch to the dough hook and knead in the oil, 1 tablespoon at a time, until all the oil is incorporated.
Pour enough oil into a shallow frying pan so the bottom is covered by 1-inch. Heat to 250 to 260 degrees, no higher.
Remove the dough to a floured surface and divide it into four portions. Roll each portion as thinly as possible. Cut into 4X6-inch pieces.
Gather a piece of rolled dough and place it between the tines of the carving fork, about an inch away from the very bottom. Hold the fork with your right hand and the dough away from you over the oil with your left hand. Place the 1-inch overhang in the hot oil and slowly and mindfully begin to twirl the dough around the tines of the fork to create a loose roll. The dough will bubble up, you want this... If you need to use a knife to hold the end of the dough in place, do so.
Cook only until the dough is crisp and very pale; being careful the oil does not get too hot.
Remove the crisp diples very gently with tongs to a towel-lined cooling rack and repeat with all the remaining dough strips.
Drizzle the diples with honey, cinnamon and finely ground walnuts to taste when they are cooled.
Store in an airtight container for up to 1 week.
NOTE: These may also be made by hand but why?
Banana bread
Yield: 1 large loaf
2 large eggs
1/2 cup oil
¼ cup plain yogurt
1/4 cup granulated sugar
2/3 cup brown sugar
1 1/2 teaspoons pure maple extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 1/2 tablespoons wheat germ
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups mashed ripe bananas (2 large or 3 small ripe bananas)
2 tablespoons whipped butter, softened
Equipment needed:
1 large bread pan, plate, fork, bowl, spoon, spatula
6 Eggs
1 Tablespoon sugar
3/4 Teaspoon salt
@3 1/2 Cups all purpose flour (plus more as needed for the dough and rolling)
1/2 Teaspoon baking powder
1/2 Cup canola oil
Vegetable oil for frying as needed
Honey, ground cinnamon and finely ground walnuts to taste
Yield: Several dozen
Equipment: Bowl, heavy-duty mixer (optional) rolling pin, frying pan, carving fork, tongs, culinary thermometer, cooling rack, paper towels
Combine the eggs and sugar in the bowl of a heavy duty mixer and mix at medium speed until light and thickened; about 7-10 minutes.
Add the salt.
Add 2 cups of all purpose flour then the baking powder, mix to combine and then add 1 cup more plus any additional flour as needed, 1 tablespoon at a time, until a workable dough that is not too sticky has formed.
Switch to the dough hook and knead in the oil, 1 tablespoon at a time, until all the oil is incorporated.
Pour enough oil into a shallow frying pan so the bottom is covered by 1-inch. Heat to 250 to 260 degrees, no higher.
Remove the dough to a floured surface and divide it into four portions. Roll each portion as thinly as possible. Cut into 4X6-inch pieces.
Gather a piece of rolled dough and place it between the tines of the carving fork, about an inch away from the very bottom. Hold the fork with your right hand and the dough away from you over the oil with your left hand. Place the 1-inch overhang in the hot oil and slowly and mindfully begin to twirl the dough around the tines of the fork to create a loose roll. The dough will bubble up, you want this... If you need to use a knife to hold the end of the dough in place, do so.
Cook only until the dough is crisp and very pale; being careful the oil does not get too hot.
Remove the crisp diples very gently with tongs to a towel-lined cooling rack and repeat with all the remaining dough strips.
Drizzle the diples with honey, cinnamon and finely ground walnuts to taste when they are cooled.
Store in an airtight container for up to 1 week.
NOTE: These may also be made by hand but why?
Banana bread
Yield: 1 large loaf
2 large eggs
1/2 cup oil
¼ cup plain yogurt
1/4 cup granulated sugar
2/3 cup brown sugar
1 1/2 teaspoons pure maple extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 1/2 tablespoons wheat germ
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups mashed ripe bananas (2 large or 3 small ripe bananas)
2 tablespoons whipped butter, softened
Equipment needed:
1 large bread pan, plate, fork, bowl, spoon, spatula
- Preheat the oven to 350 degrees. Grease and line a large bread tin.
- In a large bowl, combine the eggs, oil, yogurt, sugars, and extract with a large wooden spoon. Add the flours, wheat germ, spices, leavening and salt, and stir to just combine. Mash the bananas on a plate with a fork and stir them in along with the whipped butter.
- Pour batter into prepared pan and bake for about 45-60 minutes, until the bread is golden and set and a cake tester comes out clean.
- Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling.
Mary's Feel Better Soup from my September 7, 2017 blog post
1/4 Cup butter
1 Tablespoon oil
1 Onion, diced or sliced into 1/4-inch pieces
2-4 Carrots, peeled and sliced into -1/4-inch rounds
2-4 Celery ribs, sliced the same width as the carrots
2-3 Garlic cloves, diced
1/4 Cup all-purpose flour
5 1/2 Cups chicken stock
1 Cup small pasta (This could be orzo, broken fresh pasta or broken flat pasta)
1 Pound thinly sliced chicken breast, chopped into bite-sized pieces
1 Cup fresh, small cherry tomatoes (left whole or cut into halves)
1 Cup fresh basil, julienned
1/2 Cup fresh parsley, chopped plus more for garnish
1 1/2 Cups whole milk
Equipment Required:
Chef's knife, cutting board, spoon, hair tie
Tie your hair back. Heat a large pot over medium heat.
Add the butter and oil to the pot. Add the onion, carrot and celery and saute until the onion begins to wilt, about 5 minutes. Add the garlic and flour. Cook, stirring, for 2 minutes. Stir in the stock, pasta, chicken, tomatoes, half the basil and half the parsley. Raise the heat to medium-high. Cook until the pasta and chicken are cooked; about 10-15 minutes. Add the milk and the remaining herbs. Bring only to a simmer and serve the soup, garnished with extra parsley if you wish. Feel better!
Spanikopita from my cookbook, "Cooking Up Life"
Spanikoptia is in the burek family of pastries and is a savory Greek pie.
Yield: 6-10 servings
1/2 Cup onion, chopped
1 Tablespoon olive oil
1 12-16 ounce package frozen chopped spinach, thawed and squeezed as dry as possible
3 Eggs
1 Tablespoon dried dill or to taste
2-3 Tablespoons fresh parsley, chopped (Optional)
3 Ounces cream cheese at room temperature (reduced variety fat may be used)
1/2 Cup feta cheese, crumbled
Salt and pepper to taste
1/2 Cup butter, melted
1/4 Cup olive oil
1/2-1 Package frozen phyllo dough, thawed
Equipment You Will Need:
Frying pan, large bowl, measuring equipment, towel, cutting board, chef’s knife, pastry brush, casserole dish, foil, baking sheet, hair tie
Shopping Guide:
Phyllo, spinach, feta, eggs, herbs, onion, butter, oil, hair tie
Time:
1 1/2 to 2 hours, including assembling and cooking the ingredients
Tie your hair back. Preheat the oven to 375 degrees. Gather a rimmed baking sheet and a 9X13" casserole dish. Line the baking sheet with foil and place the casserole dish on it and set them aside.
To Make the Filling:
Heat a small frying pan over medium high heat, add the olive oil and onion. Saute the onion until it is translucent; about five minutes. Set the pan aside, off heat, to cool briefly while you assemble the remaining ingredients.
In a large bowl, combine all the other ingredients. Add the cooled onion to the bowl and stir the mixture to combine it well. Set the Filling aside.
Combine the 1/2 cup butter and the 1/4 cup olive oil in a bowl or measuring cup. Set aside.
To assemble:
Open and unroll the phyllo dough and cover it with a slightly damp towel. (*Covering the phyllo is optional because if you work quickly the dough will not dry out.) Working quickly, brush the inside of the casserole dish with some of the melted butter and olive oil mixture and place one sheet of phyllo dough in the dish so it covers the bottom and sides; don't worry if there are tears or the entire dish is not covered, you can fix any holes with the forthcoming layers.
Brush the entire phyllo sheet with the butter mixture and top it with a second sheet of phyllo dough; patching wherever is needed. Repeat these steps 4 more times until you have a total of 6 layers that have been stacked and buttered.
To the top of the 6th layer, add 1/3 of the prepared filling. Top this layer of filling with a sheet of phyllo dough and as before, butter that sheet and top it with a 2nd sheet of phyllo and butter the top of that sheet too. Now, top this phyllo layer with 1/3 more of the spinach mixture. Repeat this process of layering the spinach mixture and topping it with 2 phyllo sheets once more; so you have a total of 3, separate layers of filling and phyllo. Top the 3rd and final layer of filling with the remaining sheets of dough, buttering between the layers as before. When you get to the top layer of phyllo, use any remaining butter mixture to thoroughly butter the top and all the edges of the pan.
BEFORE baking the Spanikopita, use a sharp knife to score the phyllo dough about half-way through into desired serving sizes and then bake the Spanikopita in the preheated oven until it is a deep golden brown; about 40 to 60 minutes. Allow the Spanikopita to cool 30 minutes before serving. To serve, slice all the way through the scored portions. Please be aware, the filling remains VERY hot so be careful.
Mary's Kitchen Scallion Chicken (To be prepared on WFMZ Tuesday, December 19, 2017)
4-6 4-ounce chicken breasts
Salt and pepper and/or seasoned salt to taste
1/4 Cup ghee
1/2 Cup scallions, chopped
Shopping: Chicken, ghee, salad or vegetables, potatoes, rice
Equipment: Oven-proof frying pan, cutting board, paper towels
Time: About 1 hour or less
Preheat the oven to 375 degrees.
Heat an oven-proof frying pan over medium heat until very hot. *As the pan is heating, place the chicken on the cutting board and pat dry with the paper towels. Then, season the chicken breasts on one side. Set aside. Wash up.
Melt the ghee in the hot pan. Carefully add the chicken breast, seasoned side down, laying each breast in the pan away from you to avoid getting splattered on and burned. *Season the top side of the chicken breast now. Allow the chicken to brown 5-6 minutes before turning and browning the other side an additional 5-6 minutes. Remove the pan from the heat, scatter the scallions over the top and bake in the preheated oven until the chicken is cooked through and the breasts register 165 degrees on a culinary thermometer; about 20-25 minutes longer. Serve with a salad, steamed vegetables and a baked potato or rice.
1/4 Cup butter
1 Tablespoon oil
1 Onion, diced or sliced into 1/4-inch pieces
2-4 Carrots, peeled and sliced into -1/4-inch rounds
2-4 Celery ribs, sliced the same width as the carrots
2-3 Garlic cloves, diced
1/4 Cup all-purpose flour
5 1/2 Cups chicken stock
1 Cup small pasta (This could be orzo, broken fresh pasta or broken flat pasta)
1 Pound thinly sliced chicken breast, chopped into bite-sized pieces
1 Cup fresh, small cherry tomatoes (left whole or cut into halves)
1 Cup fresh basil, julienned
1/2 Cup fresh parsley, chopped plus more for garnish
1 1/2 Cups whole milk
Equipment Required:
Chef's knife, cutting board, spoon, hair tie
Tie your hair back. Heat a large pot over medium heat.
Add the butter and oil to the pot. Add the onion, carrot and celery and saute until the onion begins to wilt, about 5 minutes. Add the garlic and flour. Cook, stirring, for 2 minutes. Stir in the stock, pasta, chicken, tomatoes, half the basil and half the parsley. Raise the heat to medium-high. Cook until the pasta and chicken are cooked; about 10-15 minutes. Add the milk and the remaining herbs. Bring only to a simmer and serve the soup, garnished with extra parsley if you wish. Feel better!
Spanikopita from my cookbook, "Cooking Up Life"
Spanikoptia is in the burek family of pastries and is a savory Greek pie.
Yield: 6-10 servings
1/2 Cup onion, chopped
1 Tablespoon olive oil
1 12-16 ounce package frozen chopped spinach, thawed and squeezed as dry as possible
3 Eggs
1 Tablespoon dried dill or to taste
2-3 Tablespoons fresh parsley, chopped (Optional)
3 Ounces cream cheese at room temperature (reduced variety fat may be used)
1/2 Cup feta cheese, crumbled
Salt and pepper to taste
1/2 Cup butter, melted
1/4 Cup olive oil
1/2-1 Package frozen phyllo dough, thawed
Equipment You Will Need:
Frying pan, large bowl, measuring equipment, towel, cutting board, chef’s knife, pastry brush, casserole dish, foil, baking sheet, hair tie
Shopping Guide:
Phyllo, spinach, feta, eggs, herbs, onion, butter, oil, hair tie
Time:
1 1/2 to 2 hours, including assembling and cooking the ingredients
Tie your hair back. Preheat the oven to 375 degrees. Gather a rimmed baking sheet and a 9X13" casserole dish. Line the baking sheet with foil and place the casserole dish on it and set them aside.
To Make the Filling:
Heat a small frying pan over medium high heat, add the olive oil and onion. Saute the onion until it is translucent; about five minutes. Set the pan aside, off heat, to cool briefly while you assemble the remaining ingredients.
In a large bowl, combine all the other ingredients. Add the cooled onion to the bowl and stir the mixture to combine it well. Set the Filling aside.
Combine the 1/2 cup butter and the 1/4 cup olive oil in a bowl or measuring cup. Set aside.
To assemble:
Open and unroll the phyllo dough and cover it with a slightly damp towel. (*Covering the phyllo is optional because if you work quickly the dough will not dry out.) Working quickly, brush the inside of the casserole dish with some of the melted butter and olive oil mixture and place one sheet of phyllo dough in the dish so it covers the bottom and sides; don't worry if there are tears or the entire dish is not covered, you can fix any holes with the forthcoming layers.
Brush the entire phyllo sheet with the butter mixture and top it with a second sheet of phyllo dough; patching wherever is needed. Repeat these steps 4 more times until you have a total of 6 layers that have been stacked and buttered.
To the top of the 6th layer, add 1/3 of the prepared filling. Top this layer of filling with a sheet of phyllo dough and as before, butter that sheet and top it with a 2nd sheet of phyllo and butter the top of that sheet too. Now, top this phyllo layer with 1/3 more of the spinach mixture. Repeat this process of layering the spinach mixture and topping it with 2 phyllo sheets once more; so you have a total of 3, separate layers of filling and phyllo. Top the 3rd and final layer of filling with the remaining sheets of dough, buttering between the layers as before. When you get to the top layer of phyllo, use any remaining butter mixture to thoroughly butter the top and all the edges of the pan.
BEFORE baking the Spanikopita, use a sharp knife to score the phyllo dough about half-way through into desired serving sizes and then bake the Spanikopita in the preheated oven until it is a deep golden brown; about 40 to 60 minutes. Allow the Spanikopita to cool 30 minutes before serving. To serve, slice all the way through the scored portions. Please be aware, the filling remains VERY hot so be careful.
Mary's Kitchen Scallion Chicken (To be prepared on WFMZ Tuesday, December 19, 2017)
4-6 4-ounce chicken breasts
Salt and pepper and/or seasoned salt to taste
1/4 Cup ghee
1/2 Cup scallions, chopped
Shopping: Chicken, ghee, salad or vegetables, potatoes, rice
Equipment: Oven-proof frying pan, cutting board, paper towels
Time: About 1 hour or less
Preheat the oven to 375 degrees.
Heat an oven-proof frying pan over medium heat until very hot. *As the pan is heating, place the chicken on the cutting board and pat dry with the paper towels. Then, season the chicken breasts on one side. Set aside. Wash up.
Melt the ghee in the hot pan. Carefully add the chicken breast, seasoned side down, laying each breast in the pan away from you to avoid getting splattered on and burned. *Season the top side of the chicken breast now. Allow the chicken to brown 5-6 minutes before turning and browning the other side an additional 5-6 minutes. Remove the pan from the heat, scatter the scallions over the top and bake in the preheated oven until the chicken is cooked through and the breasts register 165 degrees on a culinary thermometer; about 20-25 minutes longer. Serve with a salad, steamed vegetables and a baked potato or rice.
Recipes from Articles and Publications
Mary's Kitchen Whoopie Pies with Fluff and Peanut Butter Swirl Filling
Yield: 32 cakes or 16 pies
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening, at room temperature
1/2 teaspoon (kosher) salt
1 cup packed brown sugar
1 teaspoon pure vanilla extract
1 egg, at room temperature
1/4 cup brewed coffee, at room temperature
1 tablespoon oil
Enough additional buttermilk to make 1 cup, at room temperature (see below for instructions on measuring)
2 cups all purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
Preheat the oven to 375°. Line three cookie sheets with parchment paper and set them aside.
In the bowl of a heavy stand mixer, cream the butter and shortening for one minute, then add the salt, brown sugar and vanilla extract. Allow to cream for 5 to 7 minutes until the mixture lightens and becomes fluffy. Add the egg and mix one additional minute to combine well, scraping the bowl as needed.
While the butter and sugar are creaming, sift the dry ingredients over a sheet of waxed or parchment paper to combine and set aside.
Measure the wet ingredients into a glass measuring cup by first pouring the coffee then the oil and then enough additional buttermilk to make one cup total liquid. Set this mixture aside.
After you add the egg, add the dry and wet ingredients alternately, beginning and ending with the dry ingredients. (Add 1/3 of the dry ingredients, 1/2 the liquid ingredients and so on.) Scrape down the bowl as needed to make certain all the ingredients are incorporated. Clean the beater, grape the ball down one more time and cover the batter with plastic wrap. Chill the dough for one hour, preheating the oven after halfway through.
Portion the cakes into (2 tablespoon-sized) dollops using 2 spoons or a scoop and space two inches apart on the prepared cookie sheets.
Bake in the preheated 375° oven for 10 minutes. Remove and allow the cakes to cool completely on the sheets.
Fluffy Cream Filling Base:
1 cup unsalted butter, at room temperature
1/4 teaspoon (kosher) salt
1 1/2 teaspoons pure vanilla extract
2 1/2 cups Confectioner's sugar
3 tablespoons half and half
In the bowl of a heavy stand mixer, use the whisk attachment to whip the butter for one minute and then add the remaining ingredients. The mixture will become fluffy after about five minutes of additional whisking. Remove 3/4 cup of the Fluffy Cream Filling Base and place it in a separate bowl. (This will become the Peanut Butter Filling.)
To Make the Fluff Filling:
To the mixer with the Fluffy Cream Filling Base add:
5 tablespoons marshmallow fluff
Pinch of sea salt
Whisk to combine the ingredients well.
To Make the Peanut Butter Filling:
3/4 cup Fluffy Cream Filling Base
1/3 cup smooth peanut butter (a lightly sweetened brand)
Pinch of sea salt
Whisk the ingredients until they are fluffy and well combined.
To Assemble the Mary's Kitchen Whoopie Pies with Fluff and Peanut Butter Swirl Filling:
Cut the corner tip from a large piping bag or two, 1 gallon resealable bags (placed inside each other) and then place a 1/2 inch piping tip in the corner. Place the bag(s) inside a tall, wide glass. (This will help you to fill the bag more easily.)
Slant the bag slightly and carefully spoon the Fluff Filling into one side of the bag. Then spoon the Peanut Butter Filling into the other side of the bag so you have two types of filling inside the bag. Don't worry if the two fillings start to mix, that's the idea!
Pipe the Filling onto the bottom of half the Cakes, distributing the filling evenly and then top each with a second cake. Viola! You now have Whoopie Pies!
Store the pies wrapped individually.
Amish Funnycake (From the Morning Call FOOD Section interview and here is the link to the story: http://www.mcall.com/entertainment/dining/mc-ent-pennsylvania-dutch-funny-cake-20170918-story.html)
Yield: 8-12 servings
1 Pre-baked 9-inch pie crust
Chocolate Layer
1/2 Cup sugar
1/4 Cup cocoa powder
-1/2 Cup hot water
1/2 Tsp pure vanilla extract
Pinch of salt
Vanilla Cake Layer
1 Cup All purpose flour
1 Teaspoon baking powder
1/4 Teaspoon salt
1/2 Cup sugar
1/4 Cup butter
1/2 Teaspoon pure vanilla extract
1/2 Cup milk
1 Egg
Equipment You Will Need:
Bowls, measuring equipment, cutting board, chef’s knife, foil, parchment or waxed paper, baking sheet, beans, rice or pie weights, sieve or whisk, electric mixer or sturdy spoon, spatula, hair tie
Shopping Guide:
Crust, flour, butter, sugar, cocoa powder, leavening, vanilla extract, milk, eggs
Preparation Time:
2-3 hours including assembling and baking and cooling time
Preheat the oven to 375 degrees.
To Make the Chocolate layer:
Beat all chocolate layer ingredients until the sugar is dissolved. Pour into the bottom of the baked crust.
To Make the Vanilla Cake layer:
In a medium bowl, sift or whisk the flour and baking powder, set aside. In a separate bowl, Cream the butter, salt and sugar until fluffy and then add the vanilla, then egg. Add the flour and milk alternately, beginning and ending with the dry ingredients. Carefully spoon the batter on top of the chocolate layer, making sure the entire top of the cake is covered with no chocolate visible. Bake 30-40 minutes, until fully cooked and golden. Remove the cake and cool on a rack at least 1 hour before slicing.
Homemade Lilac Extract
130 grams (4.5 ounces) lilac blooms, including small stems, will yield about 50 grams (1 ½ ounces) of plucked blooms, enough for both phases of the distillation process.
Ingredients:
25 grams (¾ ounce) pesticide-free lilac blossoms for each phase of the distillation process
237 ml (8-ounce) glass canning jar with a lid
Vodka to cover blossoms, about 237 ml (1 cup)
Sugar to taste (optional)
Preparation:
1 . Place the lilac blossoms, still attached to small stems, in a colander. Place the colander in the sink and gently wash the blooms.
2. Pluck or cut the blooms from each cluster, being careful to leave the green bit at the end which can cause the extract to taste bitter.
3. Fill an 237 ml (8-ounce) glass canning jar with the blooms to the fill line (or .6 cm/¼ inch from the top) as shown in the photograph. Carefully tap the jar on a surface to gently compact the blooms.
4. Pour vodka over the blooms to cover them completely, place the lid on the jar and turn to seal closed.
5. Place the jar in a dark place and allow the blooms to steep in the vodka until the blooms turn pale and nearly translucent. (This should take 2 days.) This is the first distillation phase.
6. Drain the vodka and blooms through a fine mesh strainer set over a 473 ml (2-cup) spouted measuring cup and press firmly on the blooms to remove as much liquid as possible. Reserve the vodka infusion, which should now have a slightly floral scent but discard the lilacs.
7. Fill the jar with fresh lilac blooms as before. This time, pour the reserved infused vodka over the top. Replace the lid and once again store the jar in a dark place until the petals become nearly translucent.
8. Repeat this process of straining and replacing until the vodka smells like lilacs, probably 4 times total.
9. When the infusion is strained for the final time, press out as much liquid as possible and discard the blooms as before. This time, strain the last infusion of liquid through a paper towel-lined fine mesh strainer into a clean 473 ml (2-cup) spouted measuring cup and taste the extract. If a pinch of sugar is needed to balance flavors, make that adjustment.
10. Pour the lilac extract into a glass bottle of choice, label, and store. Use whenever a recipe calls for extract.
Yield: 32 cakes or 16 pies
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening, at room temperature
1/2 teaspoon (kosher) salt
1 cup packed brown sugar
1 teaspoon pure vanilla extract
1 egg, at room temperature
1/4 cup brewed coffee, at room temperature
1 tablespoon oil
Enough additional buttermilk to make 1 cup, at room temperature (see below for instructions on measuring)
2 cups all purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
Preheat the oven to 375°. Line three cookie sheets with parchment paper and set them aside.
In the bowl of a heavy stand mixer, cream the butter and shortening for one minute, then add the salt, brown sugar and vanilla extract. Allow to cream for 5 to 7 minutes until the mixture lightens and becomes fluffy. Add the egg and mix one additional minute to combine well, scraping the bowl as needed.
While the butter and sugar are creaming, sift the dry ingredients over a sheet of waxed or parchment paper to combine and set aside.
Measure the wet ingredients into a glass measuring cup by first pouring the coffee then the oil and then enough additional buttermilk to make one cup total liquid. Set this mixture aside.
After you add the egg, add the dry and wet ingredients alternately, beginning and ending with the dry ingredients. (Add 1/3 of the dry ingredients, 1/2 the liquid ingredients and so on.) Scrape down the bowl as needed to make certain all the ingredients are incorporated. Clean the beater, grape the ball down one more time and cover the batter with plastic wrap. Chill the dough for one hour, preheating the oven after halfway through.
Portion the cakes into (2 tablespoon-sized) dollops using 2 spoons or a scoop and space two inches apart on the prepared cookie sheets.
Bake in the preheated 375° oven for 10 minutes. Remove and allow the cakes to cool completely on the sheets.
Fluffy Cream Filling Base:
1 cup unsalted butter, at room temperature
1/4 teaspoon (kosher) salt
1 1/2 teaspoons pure vanilla extract
2 1/2 cups Confectioner's sugar
3 tablespoons half and half
In the bowl of a heavy stand mixer, use the whisk attachment to whip the butter for one minute and then add the remaining ingredients. The mixture will become fluffy after about five minutes of additional whisking. Remove 3/4 cup of the Fluffy Cream Filling Base and place it in a separate bowl. (This will become the Peanut Butter Filling.)
To Make the Fluff Filling:
To the mixer with the Fluffy Cream Filling Base add:
5 tablespoons marshmallow fluff
Pinch of sea salt
Whisk to combine the ingredients well.
To Make the Peanut Butter Filling:
3/4 cup Fluffy Cream Filling Base
1/3 cup smooth peanut butter (a lightly sweetened brand)
Pinch of sea salt
Whisk the ingredients until they are fluffy and well combined.
To Assemble the Mary's Kitchen Whoopie Pies with Fluff and Peanut Butter Swirl Filling:
Cut the corner tip from a large piping bag or two, 1 gallon resealable bags (placed inside each other) and then place a 1/2 inch piping tip in the corner. Place the bag(s) inside a tall, wide glass. (This will help you to fill the bag more easily.)
Slant the bag slightly and carefully spoon the Fluff Filling into one side of the bag. Then spoon the Peanut Butter Filling into the other side of the bag so you have two types of filling inside the bag. Don't worry if the two fillings start to mix, that's the idea!
Pipe the Filling onto the bottom of half the Cakes, distributing the filling evenly and then top each with a second cake. Viola! You now have Whoopie Pies!
Store the pies wrapped individually.
Amish Funnycake (From the Morning Call FOOD Section interview and here is the link to the story: http://www.mcall.com/entertainment/dining/mc-ent-pennsylvania-dutch-funny-cake-20170918-story.html)
Yield: 8-12 servings
1 Pre-baked 9-inch pie crust
Chocolate Layer
1/2 Cup sugar
1/4 Cup cocoa powder
-1/2 Cup hot water
1/2 Tsp pure vanilla extract
Pinch of salt
Vanilla Cake Layer
1 Cup All purpose flour
1 Teaspoon baking powder
1/4 Teaspoon salt
1/2 Cup sugar
1/4 Cup butter
1/2 Teaspoon pure vanilla extract
1/2 Cup milk
1 Egg
Equipment You Will Need:
Bowls, measuring equipment, cutting board, chef’s knife, foil, parchment or waxed paper, baking sheet, beans, rice or pie weights, sieve or whisk, electric mixer or sturdy spoon, spatula, hair tie
Shopping Guide:
Crust, flour, butter, sugar, cocoa powder, leavening, vanilla extract, milk, eggs
Preparation Time:
2-3 hours including assembling and baking and cooling time
Preheat the oven to 375 degrees.
To Make the Chocolate layer:
Beat all chocolate layer ingredients until the sugar is dissolved. Pour into the bottom of the baked crust.
To Make the Vanilla Cake layer:
In a medium bowl, sift or whisk the flour and baking powder, set aside. In a separate bowl, Cream the butter, salt and sugar until fluffy and then add the vanilla, then egg. Add the flour and milk alternately, beginning and ending with the dry ingredients. Carefully spoon the batter on top of the chocolate layer, making sure the entire top of the cake is covered with no chocolate visible. Bake 30-40 minutes, until fully cooked and golden. Remove the cake and cool on a rack at least 1 hour before slicing.
Homemade Lilac Extract
130 grams (4.5 ounces) lilac blooms, including small stems, will yield about 50 grams (1 ½ ounces) of plucked blooms, enough for both phases of the distillation process.
Ingredients:
25 grams (¾ ounce) pesticide-free lilac blossoms for each phase of the distillation process
237 ml (8-ounce) glass canning jar with a lid
Vodka to cover blossoms, about 237 ml (1 cup)
Sugar to taste (optional)
Preparation:
1 . Place the lilac blossoms, still attached to small stems, in a colander. Place the colander in the sink and gently wash the blooms.
2. Pluck or cut the blooms from each cluster, being careful to leave the green bit at the end which can cause the extract to taste bitter.
3. Fill an 237 ml (8-ounce) glass canning jar with the blooms to the fill line (or .6 cm/¼ inch from the top) as shown in the photograph. Carefully tap the jar on a surface to gently compact the blooms.
4. Pour vodka over the blooms to cover them completely, place the lid on the jar and turn to seal closed.
5. Place the jar in a dark place and allow the blooms to steep in the vodka until the blooms turn pale and nearly translucent. (This should take 2 days.) This is the first distillation phase.
6. Drain the vodka and blooms through a fine mesh strainer set over a 473 ml (2-cup) spouted measuring cup and press firmly on the blooms to remove as much liquid as possible. Reserve the vodka infusion, which should now have a slightly floral scent but discard the lilacs.
7. Fill the jar with fresh lilac blooms as before. This time, pour the reserved infused vodka over the top. Replace the lid and once again store the jar in a dark place until the petals become nearly translucent.
8. Repeat this process of straining and replacing until the vodka smells like lilacs, probably 4 times total.
9. When the infusion is strained for the final time, press out as much liquid as possible and discard the blooms as before. This time, strain the last infusion of liquid through a paper towel-lined fine mesh strainer into a clean 473 ml (2-cup) spouted measuring cup and taste the extract. If a pinch of sugar is needed to balance flavors, make that adjustment.
10. Pour the lilac extract into a glass bottle of choice, label, and store. Use whenever a recipe calls for extract.