Kitch n Therapy

Elise grew up spending lots of time with our family, and shared many meals as we gathered for dinner.  She revealed years later that my apple salad was one of her favorites!

Recipe from the Creme de Colorado Cookbook published in 1987.

8 servings

Ingredients

1 Red Delicious apple, cored and diced (1/4 inch)

1 Golden Delicious or Granny Smith apple, cored and diced (1/4 inch)

1/2 cup seedless raisins

1/2 cup golden raisins

1/2 cup chopped celery, diced (1/4 inch)

1/2 cup cubed Cheddar cheese

1/4 cup chopped macadamia nuts

juice of 1 orange

8 ounces vanilla yogurt

ground cinnamon

Directions

In a medium bowl, combine apples, raisins, celery, cheese, and nuts.  Blend orange juice in yogurt.  Pour over salad and toss well.  Sprinkle cinnamon on top.

Taken from an old newspaper clipping featuring the California Pizza Kitchen Cookbook.

Makes 4 entree, or 8 appetizer servings.

Herb-Mustard Vinaigrette:

1 tsp minced fresh garlic

2 tsp minced fresh shallot

2 Tbsp Dijon mustard

1 1/2 tsp dried oregano

2 tsp dried parsley

1/2 tsp ground black pepper

1/4 tsp kosher salt

1/4 cup red-wine vinegar

3/4 cup EVOO (extra virgin olive oil)

3 Tbsp finely grated Parmesan cheese

Salad ingredients:

1/2 head iceberg lettuce, cleaned, trimmed, and chopped into 1/3-inch wide strips

1/2 head romaine lettuce, cleaned, trimmed and chopped into 1/8-inch wide strips

12 large leaves of basil chopped into 1/16-inch wide strips

2 cups (1/3 pound) dry Italian salami, cut into thin strips

3 cups (2/3 pound) shredded mozzarella cheese

1 cup chopped garbanzo beans

4 cups (2 pounds) ripe tomatoes, diced 1/2 inch

2 cups (2/3 pound) turkey breast, diced 1/2-inch

2 Tbsp chopped scallions, 1/2-inch piece

To make the vinaigrette dressing:

Whisk together all ingredients except oil and Parmesan cheese.  Slowly blend in oil.  When all oil has been incorporated, stir in Parmesan.  Set aside.

To make salad:

Toss lettuces, basil, salami, cheese, garbanzos, tomatoes and turkey together in a large mixing bowl.  Toss lightly with vinaigrette to taste; may serve additional vinaigrette alongside.  Garnish with chopped scallions.

Original recipe by Ina Garten (tweaked by me)

About 2 1/2 quarts, enough for Christmas dinner and leftovers!

Ingredients:

3 lb Granny Smith apples (6 to 8 apples) peeled, cored and cut into 8 slices.

3 lb Honey Crisp or Macintosh (6 to 8 apples) peeled, cored and cut into 8 slices

Zest and juice 2 large navel oranges

Zest and juice of 1 lemon

1/2 cup light brown sugar, packed

2 Tbsp.unsalted butter, optional to add richness

2 tsp. ground cinnamon

1/2 tsp. ground allspice

Directions:

Place the zest and juice of the oranges and lemon in a large bowl.  Toss the apple slices in the juice.  Pour the apples and juice into a non-reactive Dutch oven and add the brown sugar, butter, cinnamon and allspice and cover the pot.  Bake for 1 1/2 hours, or until all the apples are soft.  Mix with a whisk until smooth, or leave chunky as desired.  Serve warm or at room temperature.

Makes 1 9-inch layer cake, serves 8

Ingredients

4 egg whites from large eggs

1 cup whole milk, divided

1 tsp.vanilla

1/2 tsp. almond extract

3 cups cake flour

1 1/2 cups white sugar

4 tsp. baking powder

1/2 tsp. salt

4 Tbsp. unsalted butter, very soft

8 Tbsp. non-hydrogenated shortening

1/3 cup multi-colored jimmies.

Vanilla Frosting:

1 1/2 cups (3 sticks) unsalted butter, softened to room temperature

3 1/4 cups sifted confectioners’ sugar

1/4 cup heavy cream

2 teaspoons pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)

1/8 teaspoon salt

optional: additional sprinkles for garnish

Directions:

Heat the oven to 350°F.  Lightly grease two 9-inch round cake pans.  In a small bowl, mix the egg whites, 1/4 cup milk, vanilla, and almond extract.  Set aside.

In the bowl of a stand up mixer, mix the cake flour, sugar, baking powder, and salt.  Mix for 30 seconds or until well-combined.  Add the butter and shortening and mix for another 30 seconds, or until combined with the flour mixture.  Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.

Gradually pour in the egg white mixture, mixing for 30 seconds after each addition.  Mix for one more minute. Gently fold in the multi-colored jimmies.

Divide the batter evenly between the prepared cake pans.  Bake for 25 to 30 minutes, or until the tops are slightly golden and spring back when pressed.

Remove from the oven and place the pans on baking racks to cool for about 10 minutes.  Turn the pans over onto the rack.  Flip the cake layers over and let them cool completely before icing.

Make the frosting:

While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners’ sugar. Once it’s all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).

To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.

Courtesy of Fine Cooking  Aug/Sept 2015

Serves 4

Ingredients

2 Tbsp. extra-virgin olive oil

2 medium cloves garlic, smashed

3 4-inch sprigs fresh rosemary, bruised with the dull side of a knife

3 sprigs fresh thyme, bruised with the dull side of a knife

Kosher salt and freshly ground black pepper

1 1/4 lb. skirt steak, trimmed of excess surface fat

Marinate the steak:

Combine the oil, garlic, rosemary, thyme, 1/2 tsp. salt, and 1/2 tsp. pepper in a baking dish or zip-top bag large enough to hold the steak.  Add the steak and marinate for a least 1 hour at room temperature or up to 6 hours in the refrigerator

Directions

Remove the steak from the marinade, cut into manageable pieces for grilling, if you like, season generously with salt and pepper, and grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F).  Transfer to a cutting board and let rest for 5 minutes.

If serving with Grilled Vegetable Salad, slice the steak with the grain into 4 to 5 inch pieces, then slice thinly against the grain and arrange over the vegetables.  Hold out some corn and tomatoes and sprinkle over the steak, along with scallions and sea salt.  Serve.

Courtesy of Fine Cooking Aug/Sept 2015

Serves 4

3 Tbsp. chopped fresh basil

3 Tbsp. extra virgin olive oil

2 Tbsp. balsamic vinegar

1 Tbsp. chopped fresh flat-leaf parsley

2 medium cloves garlic, minced

Kosher salt and freshly ground black pepper

2 red bell peppers, seeded and quartered

2 small yellow summer squash, sliced on a sharp diagonal 1/2 inch thick

2 small zucchini, sliced on a sharp diagonal 1/2 inch thick

2 ears of corn, husked

1 cup cherry tomatoes preferably a mix of colors, halved

2 scallions, thinly sliced on a diagonal

Flakey sea salt (optional)

Directions:

Brush the peppers, squash, zucchini, and corn with 1 Tbsp. oil and season generously with salt and pepper.  Grill, turning occasionally, until tender with nice grill marks.  10 to 15 minutes.  Arrange all but the corn on a large platter and drizzle with the vinaigrette.

Cut the corn from the cob and transfer to a medium bowl.  Add the tomatoes and the remaining 1 Tbsp. oil and 1 Tbsp. basil.  Season with salt and gently toss.  Spoon the corn and tomato mixture over the other vegetables.  Sprinkle with the scallions and sea salt, if using, and serve.

May be served with Summer Skirt Steak

Classic wedge salad with a few twists.  Recipe from the Tasting Table Test Kitchen

Serves 4

Ingredients

1 cup canola oil

3 large shallots, thinly sliced (2 cups)

Kosher salt, to taste

1/2 cup buttermilk

1/2 cup creme fraiche

1/4 cup mayonnaise

1 tsp. freshly ground coarse black pepper, plus more to taste

1 tsp. fresh lemon juice

1/2 tsp. finely grated lemon zest

4 ounces mild blue cheese, crumbled.

1 pint cherry tomatoes, halved

1 head iceberg lettuce, outer leaves discarded and cut into 4 wedges

1/4 pound bacon, crisped and finely crumbled

2 Tbsp. finely chopped chives

1/4 cup tarragon leaves

2 Tbsp. olive oil.

Directions

1. In a large skillet, add the oil and shallots and bring to medium-high heat. Cook the shallots, tossing often, until they turn golden, 8 to 10 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate and season with salt while still hot. Set aside.

2. In a medium mixing bowl, whisk together the buttermilk, crème fraîche, mayonnaise, black pepper, lemon juice and lemon zest. Season with salt, stir in the cheese and set aside. Makes about 2 cups.

3. In a separate bowl, add the tomatoes and season with salt. Set aside for a minute.

4. To serve, arrange the wedges on plates, and spoon the blue cheese dressing generously over each wedge. Top with the crumbled bacon, seasoned Sun Gold tomatoes, chives, tarragon, olive oil, fried shallots and drizzle with olive oil.

Courtesy of Susie Middleton from Fine Cooking.  Aug/Sept 2015

Serves 6

3 to 4 medium ears fresh corn

2 oz. (4 Tbsp) unsalted butter

1 large clove garlic, smashed and peeled

Kosher salt and freshly ground black pepper

1 1/2 cups half and half

1 Tbsp vegetable oil

7 oz. ham steak, skin removed, ham cut into small dice (about 1 1/3 cups)

2 medium yellow onions, cut into medium dice (about 2 cups)

3 medium ribs celery, thinly sliced (abut 1 cup)

1 large red or yellow pepper, cut into medium dice (about 3/4 cup)

1 Tbsp minced fresh garlic

1 1/2 tsp. finely chopped fresh jalapeño

1 lb. yellow potatoes (unpeeled), cut into medium dice (about 3 cups)

1 quart lower-salt chicken broth

Louisiana hot sauce, such as Tabasco

3 Tbsp. thinly sliced fresh chives

Directions:

Snap each ear of corn in half.  Cut off enough kernels to yield about 2 1/2 cups.  Scrape the cobs with the back of knife to release the corn “milk”  and any remaining bits of corn; reserve the cobs.

In a 10-inch straight-sided skillet, melt 2 Tbsp. of the butter over medium heat.  Add the corn and corn milk, smashed  garlic, 1/4 tsp. salt, and a few grinds of pepper.  Cook, stirring, util the corn is slightly shrunken and browning develops  on the bottom of the pan, 5 to 8 minutes.

Add the half-and-half and stir, scraping with a wooden spatula, until the browned bits are incorporated into the corn mix.  Remove the pan from the heat and let the mixture steep, stirring occasionally to prevent a skin from forming.

In a 5 1/2 to 6 quart heavy-duty pot, heat the remaining 2 Tbsp. butter and the oil over medium heat.  Add the ham, onions celery, bell pepper, and 1 tsp. salt.  Cover and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.  Uncover and continue cooking until the vegetables start to brown, about 6 minutes more.  Add the minced garlic and jalepeno and cook, stirring, until fragrant, about 1 minute.  Stir in the potatoes and 1 tsp. salt.

Add the reserved corn cobs, chicken broth, and 1 cup water to the pot.  Stir up any browned bits stuck to the bottom.  Bring to a gentle simmer over medium-low heat, cover partially, and cook until the potatoes are very tender, about 15 minutes.

Using tongs, remove the cobs from the pot.  Stir in the corn mixture, and immediately remove the pot from the heat.  Transfer 2 cups of mostly solids and some liquid to a blender and puree.  Return the puree to the soup.  Season to taste with salt and pepper, and hot sauce.  Stir in half of the chives and serve garnished with the remaining chives.

Makes 8 servings.

Ingredients:

1 small honeydew melon

1 seedless cucumber, thinly sliced

1 lime, thinly sliced

12 fresh mint leaves

1/4 cup lime juice

2 Tbsp honey

1/4 cup brandy

1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled

1 bottle Prosecco, chilled

Directions:

Cut the melon in half; remove and discard seeds and rind.  Cut melon into thin slices.  In a large pitcher combine melon, cucumber, lime slices, and the 12 mint leaves.  In a small bowl stir together lime juice and honey until combined; pour over melon mixture.  Add wine, stirring gently.  Cover and chill for a least 2 hours.

To serve, stir in Prosecco and pour into glasses.  If desired garnish with additional mint.

Basic recipe from Wholefoods.

Ingredients:

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped , chopped
1 green bell pepper , cored, seeded and chopped
2 jalapeños , seeded and finely chopped
2 cloves garlic , finely chopped
1 pound ground white or dark meat turkey
1 can diced tomatoes, with their liquid
1 can pumpkin purée
1 cup water or vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Ground black pepper , to taste
1 can kidney beans , rinsed and drained

Directions:

Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.  Serve with sour cream, cheese and cilantro as garnish.