Foods to Beautify You in the New Year!

We've all heard, "You are What You Eat" and that's true. If you tend to eat high fat, high carbs and high sodium foods you won't look as healthy or be as healthy as when you eat lots of fruits, veggies and fish, and foods that are low in fat, carbs and sodium but have plenty of protein. Plus of course you must combine all that with a healthy lifestyle that includes daily exercise. We all know that's true but for some it's not always easy to do.

If you knew though that certain foods were good for you and could even make you more beautiful don't you think you'd at least want to try them? Well here's a list of foods that can help give your new years resolution a jump start to a healthier lifestyle and beautiful body.

Lobster



It's low in fat with a good source of protein, important for healthy hair growth. It has high amounts of zinc, which helps prevent acne and boost your immune function.
Plus the addition of B vitamin will make your hair look shinier. Of course, remember to leave out the butter for dipping!

Artichokes


Contains 25% of an adult's daily quota of fiber. It also is detoxifying because it helps rid the body of waste which in turn will give you a clearer and more radiant complexion. In addition in contains an antioxidant called, "rutin" that reduces inflammation throughout the body, leaving skin looking plumper and less red.

Chia Seeds



High in Omega-3s and Vitamin E resulting in glowing skin and shiny hair.

Strawberries



Loaded with Vitamin C it stimulates collagen production which will keep your skin from aging prematurely. Strawberries also contain a natural astringent called "malic acid", that can help remove discoloration from your teeth.

Sweet Potatoes



Full of fiber and high in vitamin A, keeping skin fresh, smooth and clear.

Acai



We've heard it as the Super Fruit because it's full of omega-3 fatty acids and antioxidants which boosts your immunity, improves skin glow and reduces wrinkles.

Wild Salmon



One of the best kown sources of skin-beautifying omega fatty acids reducing inflamation more effectively than almost any other food. It enhances radiance and reduces wrinkles and puffiness.

Kale



This vegetable is high in fiber to keep your skin clear plus has plenty of vitamin A & C reducing wrinkles and skin discoloration. Plus it makes your eyes look whiter because of the nutrient "lutein".

Quinoa



High in vitamin B leaving you with glowing skin and soft hair. Plus high in protein.

Kefir



Because of the probiotics in this drink it cleanses the digestive tract, so skin appears clear and more luminous. In addition studies have shown that those who drink kefir have a more significant amount of weight loss than those that don't.

Stumped about how to cook these foods or put them in recipes. Just google them online and 100s will pop up.

Now you can be a few steps closer to a healthier you this New Years!

Have a Happy and Healthy one!

White Bean Hummus

Looking for a great simple appetizer for New Years or just anytime? This White Bean Hummus is sure to please and so simple.

White Bean Hummus

2 cans Chick Peas, drained
1/2 bunch fresh cilantro rinsed and dried
1 cup Extra Virgin Olive Oil
juice of 1 lemon
cumin to taste
salt to taste

Place first 4 ingredients in food processor and blend until smooth. Add last 2 ingredients and blend to taste.

Best if made a couple hours ahead and then placed in the refrigerator for the flavors to meld.

Serve with crackers, crostini, fresh veggies or whatever suits you.

MERRY CHRISTMAS!

I haven't been on my computer much this week since I've been so busy getting ready for the holidays, cooking for family and friends, shopping, wrapping presents and spending time with my family who are all home.

Last night I made a wonderful dinner of Individual Beef Wellingtons stuffed with Portabella Mushrooms, Spinach and Goat Cheese with a Port Wine Demi-Glace'. It was heavenly and a dish I teach for one of my in-home culinary classes. However since I was so caught up in the moment I forgot to take a photo of it to post on my blog, so you'll just have to imagine it.

I hope that for those of you that celebrate Christmas that the day is spent surrounded by all your loved ones with lots of joy and laughter!

Merry Christmas and Happy Eating!

Peppermint Bark

This time of year many of us like to give our friends and those that provide services to us a little gift of appreciation. I've always enjoyed cooking and since it allows me to create tasty treats for everyone it also doesn't break the bank.

One treat that I've found most people love is Peppermint Bark. So if you're having a difficult time trying to figure out what to give someone try making a batch of these. One batch will serve 2 as a nice gift. Place it in a cellophane gift bag with a note or festive tin.

Don't worry this is easy!

Peppermint Bark
make 2 nice gift bags

12 oz. bag of semi-sweet chocolate chips
12 oz. bag white chocolate morsels
starlight peppermints (red and white ones)

In a zip lock bag crush about 20 starlight mints with a mallet, leaving chunks of mint. Set aside.

Melt semi-sweet chocolate chips in a microwave safe container and cook for 1 minute , then stir and place back in microwave for another minute. Stir until smooth.

While stirring the semi-sweet chocolate place white chocolate in a microwave safe container and heat for 1 minute, stir and place in microwave for another minute and stir until smooth. If you need a little more time to melt, add another 35 seconds.

Pour semi-sweet chocolate in a heavy-duty foil lined 9.5 x 13 pan. Spread completely with an offset spatula.

Then pour the white chocolate directly over the top of the semi-sweet chocolate in the same pan. Spread completely over the top. If desired can swirl colors together, like a marbling effect or can leave as two solid colors.

Sprinkle the crumbled starlight mints over the top of the chocolate. Then take another sheet of heavy-duty foil and place directly over the entire pan and mixture. Pressing firmly on the foil and smoothing the top with your hands to insure that the peppermints are tucked firmly into the chocolate. Seal the foil to cover.

At this point put in the refrigerator for a couple of hours or overnight. Then with plastic gloves or even 2 plastic bags over each hand, break apart the peppermint bark. Place in bags or tins or leave for yourself as a treat. Trust me it doesn't last long.

Peppermint Bark is best kept refrigerated until ready to eat.

So if you're looking for a quick treat to put together in the hectic holiday rush try this. Your recipients will love it!

Gingerbread House Class

Nothing says the holidays to me more than when I teach Gingerbread House making classes. Each year I do anywhere from 3-10 gingerbread house classes during the holiday season and absolutely love the looks on the childrens faces after they've completed theirs.

This past weekend Nikki invited some of the neighborhood kids over so that I could teach them how to cut out, bake, construct and decorate their very own gingerbread house. For those children that were younger the parents were there to assist.

It started out as usual with all the kids running around excited and nibbling on all the candy that was to be used to decorate their houses. Then after the gingerbread house templates came out of the oven they got down to serious business.

I always tell the parents that once the kids start their construction the room gets very quiet. Each child is so intent on their creation with just minimal talking, comparing and sharing of ideas during that time. They don't believe me until they see it with their own eyes.

Then once the kids have completed their creation their faces light up feeling proud of their accomplishment. As you can see from this adorable young man.





















There were 7 children in all on Sunday and each created their own masterpiece totally unique from the others. With Gingerbread House in hand they left for the day to brighten their homes for the holidays with their new creation!

What a perfect way to have spent the day.

Fun Holiday Pastas

I am always looking for something new to bring to the dinner table. So when I saw these fun shaped pastas I just had to share them with all of you. The Pasta Shoppe has pasta shaped for Chanukah, Christmas and every holiday or event you can think of. If you order soon you might even have them in time for the holidays at a discounted price.

In addition to the pasta and recipes to use with them they have many other fun items as well.

If you're looking for something unique to serve this holiday, check out The Pasta Shoppe.

Zucchini Latkes for Chanukah

Looking for something different this Chanukah to go with your Brisket? Why not try some Zucchini Latkes? These are delicious, healthy and a change from the traditional potato latke.

Ingredients:

1 pound Zucchini, shredded with skin left on
1 medium onion, minced
1 cup flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
2 eggs beaten
1/3 cup milk

1/2 cup oil (canola, olive, grapeseed, etc)

Monterey Jack cheese, optional (depending on your menu and dietary restrictions)

Directions:

Mix all ingredients together except the oil. Pour small amount of oil in a skillet to cover the bottom of the pan. When hot drop a tablespoon of the mixture into the pan (drop close to the pan to avoid splattering yourself) and press lightly with the back of your spoon to form a small circle. Continue leaving space between each latke and adding more oil as necessary. Brown on one side and then flip over to brown on the other side.

If desired you can add some Monterey Jack cheese on top of each or some of the Latkes for additional flavor. Dietary restrictions may apply if you're kosher and eating meat with these latkes. Also wonderful with a dollop of sour cream on top or spice it up and add some cayenne to the batter.

Sorry the photo is a little blurry. After taking the pictures my family gobbled these up before I even uploaded them onto the computer. Otherwise, I would have taken a few more shots for better clarity.

For those of you that celebrate Chanukah I wish you and your families a very Happy Holiday!

Crystallized Ginger

I love using Crystallized Ginger although many of you may not have heard of it or know how to use these dried slices of sugar coated ginger root.

Well last night I received an email from Hazel of www.Friedas.com who wanted to pass on some information about the Crystalized Ginger that I thought I'd share with you, especially during one of the most perfect seasons to use it. Here's what she had to say:

Sweet & Spicy: 10 Ways to Use Crystallized Ginger

Frieda's Crystallized Ginger a Holiday Favorite.

LOS ALAMITOS, CA – You’ve probably passed by this item thousands of times in your supermarket’s produce department or baking aisle. Crystallized Ginger – dried slices of natural ginger root, cured and coated in sugar. It sure sounds nice, but what do you use it for? Frieda’s Specialty Produce offers 10 great ideas for putting this sweet, spicy and comforting ingredient to work in your kitchen:

1. Chop and add to batter for cookies, such as ginger snaps, or quick breads like gingerbread, orange bread or banana bread.

2. Melt butter with diced Crystallized Ginger, fresh lemon juice and sliced green onions in a saucepan. Spoon over hot rice and serve with chicken or fish.

3. Sprinkle finely chopped pieces as a finishing touch on apple pie a la mode or a whipped cream-topped brownie.

4. Combine diced Crystallized Ginger with nuts, brown sugar and spices for a baked apple or pear filling.

5. Add chunks to a stir-fry for a sweet and spicy bite.

6. Dip Crystallized Ginger pieces in melted chocolate. Let cool and serve as a special after dinner treat.

7. Add to water and sugar mixture to make ginger-infused simple syrup. Strain before adding to drinks, such as iced tea.

8. Sprinkle diced Crystallized Ginger into fruit salad for a spicy, zesty flavor lift.

9. Add to a homemade cranberry sauce with orange zest.

10. Or, just snack on this sweet treat right out of the package. Crystallized Ginger is especially helpful for calming the stomach while traveling.

(Note: Look for Frieda’s Crystallized Ginger in the produce department.)

Here are three simple sauce recipes for Frieda’s Crystallized Ginger:

Crystallized Ginger Sauce Variations

Oriental Rice with Ginger Sauce:
2 tbsp. butter or margarine
4 green onions
2 tbsp. Crystallized Ginger, chopped
3 cups steamed white rice

Melt butter or margarine in a skillet; add chopped green onions, including tops. On medium heat, cook 2 minutes and add crystallized ginger. Cook for another 1-2 minutes, stirring often. Add to rice and toss lightly.
- - - - - - - - -

Sherry-Ginger Carrots
2 tbsp. butter or margarine
2 cups carrots, sliced
2 tbsp. Crystallized Ginger, chopped
1 tbsp. sherry

Melt butter or margarine in a heavy skillet or saucepan. Add carrots and crystallized ginger. Cover and cook over low heat for 5-7 minutes making sure not to overcook. Add sherry, stir, and serve.

- - - - - - - - - -
Exotic Sundae with Ginger Sauce
1/2 cup light corn syrup
1/3 cup Crystallized Ginger, chopped
1/2 cup cream
1/4 cup butter or margarine
1/2 tsp. vanilla
Ice cream or pound cake

Mix corn syrup, crystallized ginger, and 1/4 cup of the cream in a saucepan; simmer for 5 minutes. Gradually add remaining 1/4 cup of cream. Heat through but do not boil. Remove from heat and stir in butter or margarine and vanilla. Serve warm or cold over ice cream or pound cake.

Source: Frieda’s Inc.

Frieda’s is passionate about changing the way America eats. Founded in 1962 by Frieda Caplan, Frieda's, Inc. was the first wholesale produce company in the U.S. to be founded, owned and operated by a woman. Once a small produce stand at the Los Angeles Produce Market, Frieda's has emerged as the nation's premier marketer and distributor of specialty produce and now offers more than 600 specialty items to grocery stores and foodservice distributors throughout the U.S. and Canada. America has Frieda’s to thank for introductions to Kiwifruit, Shallots, Cherimoyas, Donut® Peaches, Sugar Snap™ Peas and Habanero Peppers and the innovations just keep coming.

So the next time you're at the grocery store why not pick up some Crystallized Ginger. It will add a new dimension to your recipes!

Mini Pumpkin Whoopie Pies

I've had such a busy week I haven't had anytime to post anything on my blog. However, Sunday I had some time and decided I wanted to try and make some Mini Pumpkin Whoopie Pies. All I can say is WOW-they are delicious!

These scrumptious cookies aren't hard to make at all. Just follow the steps and you'll do great. After I made the cookie dough I put them in the refrigerator overnight since I had to run off someplace. Then yesterday morning I pulled them out of the refrigerator and scooped them onto a cookie sheet. I liked how they turned out best when cold from the frig. They were much easier to release from the mini cookie/ice cream scoop that I had. Although making them all at once is fine as well. I just found that since the dough is soft, chilling it made it easier to scoop.

Here's the recipe, I'm certain they'll be a huge hit for all those you share them with.

Mini Pumpkin Whoopie Pies
Makes about 20 2-inch whoopie pies

Cookies

1 2/3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 Tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 cup tightly packed dark brown sugar
1/2 cup canola oil
1 cup pumpkin puree
2 large eggs
1 1/2 teaspoons pure vanilla extract

Directions

Make the cookies: Preheat oven to 350 degrees. Line several baking sheets with parchment paper or a nonstick baking mat.

In a large bowl, whisk together (or use electric mixer) flour, salt, baking powder, baking soda, cinnamon, ginger and cloves; set aside.

In another large bowl, whisk together brown sugar and oil until well combined. Then add pumpkin puree and whisk to combine. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. Do not overmix.

Using a small cookie dough/ice cream scoop or heaping teaspoon drop batter onto parchment lined baking sheets, about 1 inch apart. Firmly tap the bottom of the sheet pan on the counter a few times to remove any air bubbles in the batter. Bake in a 350 degree oven about 10-13 minutes or until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean. Let cool completely on pan.

Filling:

3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
2 teaspoons pure vanilla extract

Sift confectioner' sugar into a medium bowl; set aside. In a bowl mix butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies:

Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Note:

If you're looking for a lighter filling try the whipped cream filling I have posted on my blog for my Chocolate Avalanche Cake. I think the cream cheese filling is delicious but this would also be a nice alternative.

If you try these please let me know what you think. Enjoy!

Homemade Gifts for the Holidays

The holidays are the perfect time to pull out all the stops on your creativity. I personally love to make gifts and luscious treats for everyone. One of my favorite things to do is to make a Gumdrop Wreath or Candy Wreath. It's so simple that even the kids will enjoy helping.

To make the wreath, you'll need a plastic craft foam wreath form (which can be purchased at any craft store), masking tape, wire, wooden picks, jumbo gumdrops and ribbon. The quantities needed will depend on the size of your wreath.

Begin by wrapping masking tape around what will be the top of the wreath. The tape reinforces the wreath for hanging. Wrap wire around the wreath over the tape, bending the wire into a hanging loop at the back of the wreath. Break wooden picks in half, inserting the broken ends into the gumdrops. Cover the top and sides of the wreath with gumdrops. Tie a bow at the top of the wreath, hinding the wire.

There you have it! A fun and festive wreath to hang on your door or to give as a gift to a friend or teacher. Now how fun is that? It's amazing all the things we can do with food.

This is just one simple yet fun idea for the holidays. Check back often for more recipes, tips and creative ideas all food related for the upcoming holidays.

Full & Tired

I hope that all of you had a wonderful Thanksgiving and that you were able to share it with your loved ones. We did and it was wonderful!

However, Thursday evening after dinner I was so exhausted from being on my feet all day, cooking and setting up the table, etc. that I couldn't wait to collapse in my bed. So my children who are 20 and 23 agreed to clean up the dishes, kitchen and dining room. When I woke up this morning and walked into the kitchen it was such a nice surprise. Just as they had said everything was spic and span. The perfect ending to a long day and evening spent in the kitchen. I couldn't have asked for anything nicer.

Then after having to run a couple of errands this morning I came home and took a two hour nap. Forget about going to the stores, I definitely couldn't handle that. The rest of the day was spent in the house with my family and we ordered dinner out.

Now to get ready for the rest of the holidays.

I hope if any of you used the recipes that I posted on my blog over the past month that they were a huge success. If you tried them please let me know how they turned out and how they were received by your family and friends.

The photo above is what my entire family felt like after our high carb Thanksgiving meal. Makes us realize why we only overdose on food once a year.

Stay tuned for more great recipes, tips and everything food related for the month of December. If you have any food or recipe questions please post them here.

Don't forget, if you live in the St Louis area and would like to schedule an in-home culinary class please contact me.

Warm Regards,

Vicki

Sweet Potato Casserole

For years it's been tradition in my home to have a Sweet Potato Casserole. Whenever I try to change it and make something else or even mashed potatoes they get upset with me.

If you are a sweet potato casserole lover I know you will adore my version. The secret is the sweetened condensed milk. It makes all the difference. In fact, I could make a meal on it as well as the rest of my family.

If you try it this year for Thanksgiving I hope you enjoy it as much as we do.

Sweet Potato Casserole
Serves 6
By: Vicki Bensinger

4 large sweet potatoes
1 teaspoon salt
½ cup sugar
½ cup sweetened condensed milk
1 teaspoon cinnamon
¼ cup unsalted butter, melted
Juice of 1 orange
½ cup pecans (optional)
Marshmallows for garnish

Place potatoes and salt in a large pot and add water to cover. Bring to a boil over high heat. Reduce heat and cook until potatoes are tender, about 30 minutes. Drain. Preheat oven to 375 degrees.

When cool enough to handle, peel the potatoes and cut them into large chunks. In a large mixing bowl, mash the potatoes. Add sugar, condensed milk, cinnamon, butter, and orange juice. Whisk until smooth. Stir in the chopped pecans, if using. Empty the mixture into a buttered 9-by-13-inch baking dish. Top with marshmallows and bake until heated through and marshmallows are slightly browned, 20-30 minutes.

This recipe can easily be doubled.

Wishing you and your family a very Happy Thanksgiving. May all your loved ones be gathered around the table with you this coming Thursday.

Warm Regards,

Vicki Bensinger
"At Home with Vicki Bensinger"

Gravy Impaired?

For years I would spend so much time preparing Thanksgiving dinner and all the fixins myself. Then making sure the entire meal came out at the same time I found myself scrambling to get the gravy made to perfection and exhausted by the time I sat down to eat.

That is until I discovered "More Than Gourmet". At MTG, they produce authentic French stocks and sauces that taste like we've been preparing them all day. They've done all the work but you'll get the rave reviews.

They only use pure ingredients produced using time-tested cooking techniques and processes.

More Than Gourmet has a large list of stocks and sauces to choose from. With Thanksgiving only a week away I love to use their Glace de Volaille Gold® which can be purchased at all fine grocery stores and specialty markets. I've recently seen them at the local supermarket as well.

I have used the Simple Turkey Gravy recipe without the tarragon since my family isn't a fan of that herb and they love it.

So if making the gravy on Thanksgiving Day or any other day terrifies you, then check out the More Than Gourmet products. I guarantee that your family and friends will be asking you for your gravy recipe and hopefully recipes for your other dishes as well.

So start making your Thanksgiving grocery list now and remember the More Than Gourmet products. If you can't find them locally, you probably still have time to order them online.

Good luck and I hope you have a great Thanksgiving!

PAMA Liqueur Contest

PAMA liqueur contacted me to enter a recipe contest using their PAMA Liqueur, a Pomegranate flavored Liqueur, which if you haven't tasted before is delicious!

The voting starts today. If I win I get to go to The Food & Wine Classic in Aspen, Colorado this summer. I would LOVE to go. There are lots of wonderful recipes that have been submitted. However, if you would vote for me I would greatly appreciate it.

I submitted a Salad with Pomegranate Vinaigrette Dressing (as shown above). It has Arugula, Roasted Butternut Squash, Goat Cheese, Pomegranate Seeds and a Pomegranate Vinaigrette drizzled over the top. The recipe is easy to prepare and tastes great!

Voting starts today and you can cast your vote once each day if you like. Please feel free to share this with your friends as well.

To cast your vote click here.

I appreciate your vote.

Warm Regards,

Vicki Bensinger

Cranberry Tea

With Thanksgiving just 11 days away cranberries are in abundance. Plus if you're living in Missouri you know the weather has been unseasonably warm. Yet tonight a storm is apparently moving in and will bring buckets of rain over the next 5 days and a drop in the temperature. So if you're looking for something to warm your inners on those chilly rainy days or looking for that special beverage for Thanksgiving Day try this Cranberry Tea.

I think it tastes great. If it's still warm in your neck of the woods just put it on the rocks and have an Iced Cranberry Tea.
















Cranberry Tea

Simple Syrup:
2 cups water
2 cups sugar

Combine and boil 7 minutes until the sugar dissolves.

1 (one pound) bag cranberries
2 quarts water
2 Tbsp. lemon juice
3 cinnamon sticks
1 cup orange juice

Wash berries. Boil until all berries pop. When the berries pop, boil 5 minutes longer. Drain off cranberry juice. Mix juice, simple syrup, orange juice, lemon juice and cinnamon sticks. Serve hot. May be garnished with a cinnamon stick and slice of an orange.

May be stored in the refrigerator for several weeks.

Enjoy!

Turkey Roulade

For those of you that don't have the time to roast an entire turkey on Thanksgiving or if your family prefers the breast meat rather than the dark meat you may want to consider roasting a turkey roulade.

What's that? It's a boneless turkey breast that's been rolled. The photo above is a boneless turkey breast with the skin left on. When you go to the store just ask the butcher if he would de-bone the turkey breast. If you like you can even ask if they will pound it so it will lay flat. However, that's simple to do yourself by just opening the breast up when you get home and laying it skin side down on a cutting board. Then cover with plastic wrap and pound with a mallet until it flattens out evenly. At this point you can put it back in the refrigerator until you are ready to stuff it.

The stuffing that I used in the photo above was a mix of about 16 ounces of mushrooms, a minced clove of garlic and a minced shallot. I sauteed these in olive oil in a skillet until the mushrooms released all their juices, then seasoned with salt and pepper.

With the turkey opened up and laying flat, skin side down on a cutting board I spread the mushroom mixture all over the meat of the turkey.

Now at this point you want to make sure you have a roll of twine to tie up the bird once you roll it.

Then simply roll your turkey from one side of the breast to the other tucking the ends in. Then cut your twine in about four 24" pieces, placing the center of each piece of twine under the seam of the turkey and tying it on top. Repeat with the other 3 pieces of twine spacing them evenly apart. Then cut a 5th piece longer than the other four to be tied the entire length of the turkey. This will insure that it will remain closed while cooking.

Place in a roasting pan. If you like add about 1/2 cup of Marsala wine and 1 cup low sodium chicken broth to the bottom of the pan. Cover and bake at 350F until the internal temperature reaches 155-160F degrees. At this point you can remove the turkey from the oven and let it rest for about 20 minutes. This will allow the juices to evenly get distributed. While resting the internal temperature of the turkey should rise to 165F-170F which is where you want it to be for eating. (Baste at least once during cooking with juices)

While the turkey is resting take 1 1/2 tbsp. of butter and melt in a saucepan. Once melted add the same amount of flour and cook with the butter until the flour reaches a golden brown. Then add the remaining liquid (Marsala Wine and chicken broth) from the turkey to the saucepan and cook over low heat until it thickens.

Slice your turkey roulade and drizzle with the marsala wine sauce. This is so delicious and moist you won't believe you made it.

Feel free to use your favorite bread stuffing or some other stuffing to roll up into the breast if you don't like mushrooms. Whatever you select it won't be wrong. That's the beauty of cooking it yourself.

If you decide to try this please let me know what you think and if you have any questions please don't hesitate to ask me.

Of course don't forget all the wonderful sides that can go with this.

The photo above shows what the turkey looks like sliced. I didn't cover it with the sauce because then you wouldn't be able to view the inside.

Basic Ingredients needed:

1 turkey breast de-boned with skin left on (usually around 5-7 pounds)
16 oz. mushrooms-use a variety of different types
1 clove garlic, minced
1 large shallot, minced
salt & pepper to taste

1/2 cup Marsala wine
1 cup chicken broth

kitchen twine

Enjoy!

Thanksgiving

Thanksgiving is just 17 days away. It's hard to believe it's almost here. I took my dogs for a walk yesterday at Tillis Park and they already have the lights up and ready to go for the holidays. How time flies.

Every year we always seem to have the same thing for dinner, mainly because each time I say I'm going to take something out and try something new they all say, "Oh no, don't do that, I love that dish." So low and behold we have the same thing. However, this year my husband wanted us to try a Turducken. I said oh great I'll make one. He said why bother, just buy one since I make everything anyway. So I checked out some places online and found one that was even on the Food Network called The Cajun Grocer. So it looks like in addition to the usual turkey we'll also have a Turducken. If any of you out there have had one what do you think of them? They sound extremely moist and look great. I guess we'll see. I have to order it this week so it arrives in plenty of time so that we can defrost it. It serves 30 people. Oh my goodness we are going to have enough food to feed our entire neighborhood. So come on by!

Anyway, in addition to our 2 turkeys now we'll have:

Salad with candied pecans, goat cheese and champagne vinaigrette
Popovers with Strawberry Butter because that's what my kids like with it
Macaroni and Cheese because my kids love it
My famous Sweet Potato Casserole
Homemade Cranberry Sauce
Grilled Veggies
Stuffing (tons of carbs on this day)

I think that does it for the food portion. Last year I also had a Potato Casserole but everyone ate mostly the Sweet Potatoes so I'm not going to bother this year with that.


For Dessert:

Caramel Apple Cheesecake
Pumpkin Pie
Pecan Pie with cinnamon and vanilla ice cream

Then of course some sort of appetizers which right now might just be some veggies although my husband the past couple of years has decided he wanted to pick up White Castle burgers for appetizers. We'll be popping those Tums by the time dinner is over at the rate we're going. At least I'll have the veggies to offset the rest of the calories. LOL!

I'm not sure what they rest of you serve on Thanksgiving but a typical year in my home consists of low fat, low carb food. So when the holidays come we pull out all the stops and go for it. So I try to fix whatever I can that's on my families list of all time favorites, which obviously consists of lots of high fat foods and carbs. Let's face it, it tastes great!

What's on your menu? If you'd like to share your favorite Thanksgiving recipe please do. I'm always looking to try something new.

Butternut Squash Ravioli

As I've mentioned in previous posts, I love Butternut Squash. Not only is it great for you but it tastes wonderful. Whenever I can I roast a batch of it with our dinner. I like it better than potatoes.

However, tonight I decided to try making Butternut Squash Ravioli with Goat Cheese. They were heavenly. I know it's hard to tell by my photo since I definitely don't claim to be the best photographer but take my word, they were scrumptious! The recipe although had several steps is really quite easy. Here it is:

Butternut Squash and Goat Cheese Ravioli
(Makes 30 ravioli, serves 6)

For filling

2 pounds butternut squash (1 large), halved lengthwise and seeded
1 small onion, chopped
1 tsp. fresh sage, minced
1 tbsp unsalted butter
1 clove garlic, minced
3 ounces, goat cheese

1 pkg wonton wrappers (60)

unsalted butter
Hazelnut oil
Fresh Sage, minced

Preheat oven to 425 degrees F. and lightly grease a baking sheet

Make filling:

Put squash halves, flesh sides down, on baking sheet and roast in middle of oven for 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out the flesh into a bowl and discard skin. Mash squash with a fork until smooth.

While squash is roasting, in a skillet cook onion and sage in butter with S&P to taste over medium heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, additional 1 minute.

Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.

Fill a large pot with water and bring to a gentle boil for ravioli.

Put 1 wonton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 Tbsp of the filling in the center. Lightly brush edges of wrapper with water and put a second wrapper over the first, pressing down around filling to force out air and seal edges well. (I actually turned up the sides and re-wet to make sure the filling didn't ooze out). Transfer formed ravioli to a towel to dry slightly.

Cook ravioli in batches in gently boiling water for approx. 4-6 minutes or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added).

While ravioli are cooking heat butter (to your liking) with small amount of hazelnut oil and fresh chopped sage.

When ravioli are done take out with a slotted spoon to drain and set on individual plates. Do not dump out into a colander or they will tear. Pour butter topping over ravioli and serve.

Enjoy!

Holiday Dessert - Chocolate Avalanche Cake (Vote for Me Here)

As I mentioned in a previous post (September 18th) this is a cake recipe I created after years of testing. It's a dead ringer to one we use to have and love at a restaurant called The Bubble Room, on Captiva Island, Florida.

I call this perfect celebration cake my Chocolate Avalanche Cake. Whether you're celebrating the holidays, a birthday or special occasion it's a showstopper and delicious! Most of the cakes I make are totally from scratch. However, this one uses a cake box mix, with the addition of numerous luscious ingredients and steps that make this cake, sensational and over the top outrageous!

Bon Appetit Magazine contacted me as a food blogger and asked me if I would like to share a holiday dessert recipe with their readers and my bloggers for a chance to win the Bon Appetit Holiday Dessert Bake-Off. So please cast your vote for me today and this recipe by going to: Bon Appetit. Voting starts today, November 1st and ends December 13th, 2009 and I'd love to win. So please pass this on to your friends as well. Make sure when you get to the voting page that once you've voted you continue to click to the last page and then hit submit so your vote counts!

The prize is a trip for two to NY and dinner at Le Bernardin restaurant with Editor-in-Chief Barbara Fairchild and Restaurant Editor Andrew Knowlton.

I would appreciate your vote!

As for the recipe, please read it thoroughly before starting and make sure you have all the ingredients on hand. Of course, if you have any questions you are always welcome to email me. This recipe has several steps but it's really quite simple to prepare. Just take your time and it will get rave reviews!

Bon Appetit!


Chocolate Avalanche Cake
Serves 6-8


Cake ingredients:

1 cup sour cream
4 eggs
½ cup canola oil
½ cup water

Mix well.

Add: 1 box Devils Food Chocolate Cake mix (no pudding added)

Add: 3.4oz. Package of Vanilla Instant Pudding mix
12 oz. package semi-sweet chocolate chips, melted

Mix all together and pour in Bundt pan that has been sprayed with non-stick spray

Bake in the Bundt pan for 1 hour at 350 degrees

Let cool completely inverted on a rack – then refrigerate overnight.
With a serrated knife divide the cake in thirds by slicing horizontally through 2 layers. Set aside for filling.

Cream Filling:

4 cups heavy cream
½ cup confectioners’ sugar
1 teaspoon pure vanilla

In a bowl, combine the cream, confectioners’ sugar, and vanilla and whip until stiff peaks form.

16 oz. container of fresh strawberries, hulled and cut in half, reserving about 6-8 for the top of the cake.

Spread half of the cream filling over the bottom of the first layer then top with strawberry halves, cut side down.

Place the next layer of cake on top of strawberries and cover all but ¼ cup with the cream filling adding remaining strawberries cut side down.

Cover with the top layer of the cake…..

Fudge Icing:
Photo above uses this recipe. However, if you want to totally cover the cake with icing I suggest doubling this.

1 stick butter
4 tablespoons unsweetened cocoa powder
6 tablespoons milk

Combine these 3 ingredients in a sauce pan and bring to a boil for 2 minutes.

Remove from heat and add:

1 teaspoon vanilla
1 pound box powdered sugar

Blend together. If you have clumps of powdered sugar left in the icing pour fudge mixture into a mesh strainer and press through allowing fudge to fall into a bowl which should be free of clumps.

Pour over cake.

Fill the hole in the center of the Bundt cake with remaining whipped cream and reserved strawberries. For a more decorative look use a small star tip on a pastry bag and pipe the cream attractively then adding the reserved strawberries.

This cake can be refrigerated until ready to serve.

Now that you're cake is completed, you’ll have a showstopping dessert to serve for the holidays, a birthday or special celebration, that everyone will love and you'll be proud of!

Enjoy!

Gorgonzola and Brie Torte

For years I've been making this recipe and bringing it to parties or having it at my own. Although I have to admit it's a heart attack waiting to happen but incredibly delicious! Why not try it for your next get-together?

You can wrap the outside in walnuts, pecans, pine nuts, fresh herbs or just leave it plain. Whatever way you choose it will still be wonderful. Plus instead of dividing the layers with fresh herbs you can layer it with a basil pesto (posted here on my blog) or sundried tomato pesto. If you really wanted it to look like the holidays you could make two tortes and divide the recipe in small ramekins one layered with the basil (green) pesto and the other with the sundried tomato (red) pesto.

This is great served on crostini or any type of cracker or maybe you have a fun way you'd like to serve it. Please let us know. Whichever way you choose this is sure to be a hit.

Gorgonzola and Brie Torte

32 ounces cream cheese, divided
16 ounces butter, divided
8 ounces Brie, cut off rind
8 ounces Gorgonzola
parsley
scallions

Line an 8 inch springform pan with plastic wrap; set aside. Beat 16 ounces of cream cheese with 8 ounces of butter and Brie. Put in pan. Make a layer of chopped herbs. Beat remaining cream cheese with remaining butter and Gorgonzola. Top with herbs. Bring up sides of cellophane and wrap until ready to unmold. Chill until ready to serve.

If you don't want to make such a large portion you can always divide the ingredients in 1/2 and mold it in ramekins.

Happy Halloween

Well I'm all ready for the kids in my area to come knocking on my door this Saturday evening. I've got the candy that I picked up at Sam's Club and I even made those cute witch cupcakes that I talked about a couple weeks ago. Those are for the 11 young kids in my lane.

As I was making them yesterday, my son asked me what I was doing it for? I replied, "since my kids are grown and not as interested in Halloween anymore, I wanted to make something fun for the kids in the lane." He couldn't figure out why I went to all the trouble but then realized it's what I love to do. Of course after posting these photos I realize I need to go back and re-ice the front edges of a few of them. Looks like I missed a few spots.

So today I'm going to go to those few homes and give them a little gift from me to them. I didn't want to wait until tomorrow when they come knocking on my door since I'm sure not only would they not have time to eat them but, may be leary about accepting them without their parents around.

I can't wait to see all those little trick-or-treaters tomorrow. Hope you all have fun with your kids if you're taking them out and if not with those that come to your door.

Happy Halloween!

Food Poisoning

I had the pleasure of going to visit my daughter up in Boston this weekend where she attends school. We had a great time, shopping, going to a museum, more shopping and eating. Friday night we went to a great Italian restaurant and then Saturday night we went to a favorite of the locals that was listed in a magazine as one of the Best of Boston. It was cute, quaint, casual and had a friendly atmosphere.

We both ordered the same entree but she had a side of soup and I had the salad. Part way through the salad my stomach started to feel funny but I dismissed it. Then I ate the entree' and couldn't finish because I felt a bit nauseated. By the time we got back to my hotel I said to my daughter, "look at my stomach it's HUGE". I knew I didn't each that much but it sure looked like I had.

The entire night I tossed and turned. I couldn't get comfortable because my abdomen felt so enlarged. At 4:30am I woke up and went to the bathroom. Well that was it. I couldn't get off. By 9am I was calling my Dr. back home. After describing my symptoms she assured me it was food poisoning and not H1N1 or some other virus.

To make matters worse I was leaving on a flight that evening (Sunday)to come back to St. Louis. The Dr. told me to take Imodium so that I could at least be comfortable on the plane. However, even though that stopped me from running to the bathroom, it made me feel sick to my stomach.

Got to the airport for a 6:50pm flight. Boarded the plane only to have to get off because someone ran their truck into the plane and damaged it. LOL! We then had to wait 3 hours for another one to arrive.

In the meantime here I am sick as a dog. The women at the American Airlines gate check-in saw how sick I was and offered to get me a pillow and blanket to lie down behind their station until the plane arrived. The Starbucks person next to the gate gave me some Calming Tea which seemed to help. To say the least I was extremely grateful and almost in tears.

The plane finally took off at 10:00pm and I arrived in St. Louis at 12:10am. Once home I fell into bed for the night. Today was a little better but definitely had to watch what I ate or else!

So I was online this evening looking up information on food poisoning and found this recent article written about how to determine if you have food poisoning or H1N1. Here's the article. Other articles I read on food poisoning said that it occurs suddenly or within 48 hours after consuming a contaminated food or drink. Just thought I'd share this in the event this should ever happen to you.

How to Host a Cookie Swap

The holidays are just around the corner and it's the perfect time to party. Many of you will have large parties, some with just a few close friends while others might like to host a "Cookie Swap".

A "Cookie Swap" is a great way to gather family, friends and others that you might not get to see during the holiday season. It's also a great get-together during the day while the kids are still at school and a nice alternative for exchanging gifts.

If you aren't familiar with this fun party here are a few tips. First of all you need to:

Pick a Date: Early in December is best for most people. Select an afternoon or early evening during the week or weekend when everyone has a couple of hours to chat and nibble on some cookies.

Send Out Invitations: It's best to mail them out a month before your cookie exchange to give your guests plenty of time to schedule the event and do their baking. Keep your guest list to a manageable number. Large enough to enjoy an interesting variety of cookies, but not so large that you and your guests feel overwhelmed. Between 8-12 people is perfect.

Cooke Swap Basic Rule:

Bake/Bring: Each guest should choose a cookie recipe and bake 4 cookies for each invited guest. (If there will be six guests in all, including the hostess, that means each guest will bring 2 dozen cookies.). Or, bring cookies from your favorite bakery. Let the hostess know what type of cookie you will be baking. Guests should also bring copies of their recipes to share at the cookie swap.

Swap: Don't forget to take photos of all the cookies and everyone having a great time. Then swap cookies. Each guest will get a large assortment of cookies to take home. Don't forget containers for taking the cookies home though! It's always a good idea to have disposable containers on hand for those that may have forgotten to bring one. Of course if your guests want to sample the cookies that's up to them. However, it's a good idea to have some additional snacks and beverages, just something light for those that might want to indulge.

Cookie Swap Hostess Ideas: Organzie your cookie swap by suggesting a cookie category to each of your guests. That way you'll give everyone an enjoyable challenge, and you'll end up with an attractive array of cookies.

The Office Cookie Swap: Gather with co-workers one day after work to celebrate the holidays, or if you work from home, turn your office cookie swap into an informal networking party.

The "Block Party" Cookie Swap: Invite just the neighbors on the block for a cozy winter gathering.

The Parents Cookie Swap: A great way to get to know the parents from school, the soccer team or dance team.

Book Club, Knitting or Bead Club Cookie Swap: Gather your group since you meet already for this fun time.

The Kids Cookie Swap: A fun, creative activitiy to get the kids involved. Have the kids in class, or a scout troop, exchange cookies instead of store-bought gifts.

Mother & Daughter Cookie Swap: Moms and their daughters get together with others and swap cookies. A fun time and great bonding experience for all.

So start thinking about what you might like to do now. By thinking ahead you'll be ready just in time for the holidays. With so many wonderful cookies you might even come up with a creative way to display yours for all to see and taste. If you aren't sure what to bake or need more tips there are plenty of great books out there. A new one (photo above) by local St. Louisan, Julia M. Usher is called "Cookie Swap". Available on Amazon or your local bookstore.

Just something to think about. I need to start planning mine now.

We Have a Winner!

The Winner of the Microplane Cut Resistant Glove is Myra. With her nail biting story of the dangers that happened while cooking in her friends kitchen, she is definitely worthy of this glove. Although, she might want to consider wearing them on her feet the next time she cooks without shoes.

Congratulations Myra! May you have many hours of safe cutting and cooking in your kitchen.

Please contact me at vkb2@hotmail.com so that we can get your Microplane Cut Resistant Glove sent out to you in time for the holidays.

Confidence in the Kitchen

I have many clients tell me they can't cook and then surprisingly after one of my in-home culinary classes they're amazed at what a great job they did. Not to mention how wonderful the meal they prepared tasted.

We all have things we don't excel at but if you have the desire to learn you can and will succeed. Cooking is a skill that in my opinion can easily be mastered. It just takes time and the willingness to read your recipes thoroughly before starting.

If you're one of those people out there that has a fear of the kitchen, or are embarrassed to have company over for dinner because you feel you lack the skill to prepare something worthy of company, please give me a call. I promise I won't leave your kitchen until you feel completely confident that you can reproduce what you've learned.

Everyone has to start someplace. Now is as good a time as any, especially with the holidays just around the corner. However it's also a great time to think about those holiday gifts. So if you know someone that might enjoy or benefit from a private in-home culinary class or if you'd like to host a culinary party for the holidays please contact me.

I've spent many years in the kitchen playing around and testing out different foods to see how they work together. One of my creations that I love this time of year is my Caramel Apple Cheesecake that I recently entered in a cooking contest. Hopefully I'll win a prize. If not, it was still fun practicing and entering. I've posted the photo above.

To me cooking is like a hobby. I have fun playing in the kitchen and creating my own masterpieces. You too can have that same fun in your kitchen and be a confident cook.

For more information about my in-home culinary classes or to request a brochure please contact me at:
vkb2@hotmail.com

Pumpkin Pie Dip

I love this time of year with all the wonderful fall recipes and delicious foods to eat. With so many parties to attend or those held at your home here is a quick, simple but yummy dip that everyone will adore.

Pumpkin Pie Dip
(Makes 6 cups)

2 packages (8 oz. each) cream cheese, softened

4 cups confectioner's sugar (sifted)
2 cans (15 oz. each) pumpkin pie filling
2 teaspoons ground cinnamon
1 teaspoon ground ginger

Beat the cream cheese and sugar with an electric mixer on medium speed.

Add the pie filling, cinnamon and ginger, and beat well.

Cover the mixture and refrigerate for 8-24 hours.

Place the dip in a decorative bowl or hollowed-out baby pumpkin, and serve with sliced apples, graham cracker sticks or whatever else suits you.

*Note: Sifting the powdered sugar will help to remove unwanted lumps.
**This recipe can easily be divided in half.

Halloween Witch Cupcake

I love Halloween but unfortunately my kids are grown now so I can't take them out trick-or-treating. However I can still have fun with the holiday and do something fun for all the children in my subdivision.

So I've decided after seeing these adorable cupcakes with sleeves I'm going to make them for the neighborhood kids.

Witchy Cupcake

Use your favorite cupcake recipe
Wrap with Witchy cupcake sleeve
Dip a Sugar Cone in melted Chocolate to cover completely and set to dry and harden on parchment paper
Once dry decorate hat with orange icing or whatever you like
Before placing witches hat on cupcake lay strands of pull apart black licorice on top of cupcake for the witches hair and slather on some icing if desired
Top with chocolate witches hat

And there you have it. Now how fun is that?

I'm sure the kids in my lane with love these, if they make it out of my house without my own family eating them!

To get more information about where you can get this Witches Sleeve and many others go to Round About Sleeves.

Torta Rustica

Today I made a Torta Rustica in preparation for a vegetarian class I'm working on. It was delcious but I think I still need to tweek a few things.

How many of you out there are vegetarians or like to cook vegetarian meals?

Real Wasabi

I love Sushi and so does the rest of my family. In fact every single Friday night that's what we have for dinner. I love to make Sushi and teach Sushi classes however, on Fridays we either go to our favorite Sushi restaurant here in town or get a carry out from there.

Both my husband and son love Wasabi with their Sushi. In fact they can't seem to get enough of it. For me it murders my nostrils so I normally just avoid it. I prefer Ginger while they can't stand it. Go figure!

However, did you know for those of you that eat your Sushi with Wasabi that most likely you've been eating the fake stuff? That's right, it's the imitation Wasabi. The so-called Wasabi that you've been getting in the restaurants is simply a mixture of ordinary western horseradish (Armoracia rusticana), Chinese mustard, cornstarch and green food coloring.

You might ask yourself, "why try the real thing when I love the fake stuff already"? Well in answer to that, do you remember when you tried freshly grated parmesan versus the stuff in the green box? No comparison.

I've been told that Real Wasabi is a gourmet treat, I'll find out on Monday when my shipment arrives. As expensive as fresh wasabi roots are ($8 to $10 a piece), for the price of a single maki or two pieces of nigiri, you can carry a pocket-sized container that will have you “keeping it real” for months. Of course if you carry it with you to the restaurants everyone else will want some too.

Apparently the taste of genuine wasabi is not burning or acrid, but a warm explosion that quickly fades to a slightly sweet, lingering finish. Real wasabi does not give you that quick rush of sinus-clearing fire, that I can't stand. This is a princely rhizome**, not a common horseradish root. That’s why it earns the big bucks.

**All of the wasabi plant is edible including the leaves, but the rhizome, or root portion, produces the finest flavor.

Wasabi is a condiment and not just reserved for Sushi or Sashimi but can be used with:

Cocktails:

If you like horseradish in your Bloody Mary, try a dash of Real Wasabi™ paste or add the freshly grated root for a heavenly treat. Or, make a Wasabi Martini: just add the paste to your cocktail shaker.

Hors d’Oeuvres:

Mix together a small portion of Wasabi paste and cream cheese and serve with crackers. For hot and sweet, add chutney or cherry jam. Or, mix the paste with yogurt and/or mayonnaise to make a spread or dip.

Salad Dressings, Marinades, Sauces:

Add a little pizzaz to your dressings, marinades or sauces by adding a touch of Real Wasabi paste or the freshly grated root.

Meat, Poultry & Seafood:

Add some wasabi paste to your barbecue or finishing sauce or how about Ahi tuna with wasabi mashed potatoes.

Veggies:

For wasabi mashed potatoes simply fold the wasabi paste into butter before mashing it into the potatoes. For grilled vegetables, blend the wasabi paste with butter; or mix it with mayonnaise for wasabi sauce.

Dessert:

You can even add it to your Green Tea Ice Cream.

So with all this talk about Real Wasabi your probably wondering how to get it. I just ordered mine yesterday and will receive it on Monday since the new shipment just arrived. By going to RealWasabi.com you can order the Wasabi Rhizomes, Gift sets that include Salad Dressings or the Real Powdered Wasabi. Don't forget to wrap the unused roots in a wet paper towel which can be stored in the refrigerator for up to a month. Probably best kept sealed in a plastic zip lock bag so they don't absorb other flavors in your frig.

The Wasabi Rhizomes are peeled then grated in a circular motion on a Shark Skin grater for the best effects. However, if you have a ginger grater or MicroPlane that will work as well. You can order the Shark Skin grater from RealWasabi.com.

When mine arrive on Monday I'll be sure to post how wonderful they are.

Pumpkin Smoothie

This time of year I love all the wonderful fruits and vegetables and I'm always trying to come up with new recipes or find new ones to prepare. However, sometimes I'm not interested in having a meal especially if I'm on the go. So here's a cool, soothing beverage that both kids and adults will love that's packed with 12 grams of protein.

Pumpkin Smoothie
(Servings 1)

6 oz. (3/4 cup) Vanilla yogurt
4 oz. (1/2 cup) canned, Pumpkin purée
1 Granny Smith apple, peeled and chopped
1 Banana
1 oz. (2 Tbsp) Honey
1/4 tsp. Cinnamon

Directions:

Place all ingredients in a blender and process until smooth. Pour into a glass and serve.

Holiday Cooking

Fall has officially arrived. The weather is getting cooler and the leaves are starting to change colors. Before we know it Thanksgiving will be here. Have you taken the time to think about what you're serving this year? If you live in or around the St. Louis area, I've got a great Thanksgiving menu that I'd love to teach you.

Are you tired of the same old turkey year after year? Does your family only like the breast meat on a turkey? Are you running all week and don't have time to cook all day?

If you answered yes to any of these questions this menu is for you.

Popovers
Butternut Sqush Bisque
Stuffed Turkey Roulade
Decandent Mashed Potatoes
Roasted Veggies
Caramel Apple Cheesecake

To find out more about this class please contact me at vkb2@hotmail.com.

One of the items on this menu is Butternut Squash which is a favorite of mine. If you've never tried it, it's delicious and sweet.




Here are a few facts you might like to know about this luscious vegetable:

Butternut Squash is a winter squash that has a hard, thick skin with seeds. It has a deep yellow and orange flesh that is firmer than that of summer squash therefore requiring a longer cooking time. The best time to get a butternut squash is from early fall through winter, although it's available year round.

When selecting butternut squash you want to make sure that it's heavy for it's size and has a hard, deep-colored rind, free of blemishes or moldy spots. This hard skin protects the flesh and allows it to be stored longer than summer squash. It doesn't require refrigeration and can be kept in a cool, dark place for up to a month and sometimes longer.

Once the seeds are removed the butternut squash can be baked, steamed, simmered or roasted which is my favorite way to prepare it.

Butternut squash is an excellent source of iron, riboflavin and vitamins A and C.

So if you've you never tried this delicious vegetable, next time you're at the grocery store pick one up. With hundreds of recipes online you're sure to find one that suits your taste.

CONTEST - Cut Resistant Glove

The holidays are coming and many of us will be cooking for family and friends. Sometimes we'll be rushing around the kitchen trying to multi-task and while we might be grating our carrots or potatoes we accidentally grate our fingers. However, some of us are just plain clumsy in the kitchen.

If I've described you then you're in luck. Microplane has come out with a new product on the market that might just be for you and I'll be giving away one of these finger saving gloves to one lucky person. To find out more read below!



It's the Microplane® Cut Resistant Glove that allows for safer food preparation with its uniquely constructed, machine washable, light weight and comfortable design. Made from man-made fibers, the "one size fits most" glove molds quickly to fit either hand.

They recommend that you use this glove for all your food preparation requiring sharp tools. Keep in mind that you still have to avoid the sharp edges just like you would if you weren't wearing it. The benefit comes in the case of accidental contact with a sharp edge. It may still damage the glove, just not your hand.

The Microplane Cut Resistant Glove sells for $24.95.

So no need to panic that the holidays are coming for fear your hands will take a beating. Check out The Microplane Resistant Glove today and feel free to get that manicure before your guests arrive.

If you'd like to win one of these gloves please share with me your worst kitchen disaster and tell me why you should be the proud winner of The Microplane Cut Resistant Glove. Besides winning you'll have one just in time for the holidays! So what are you waiting for? Contest ends Monday, October 19th, 2009.

Roasting Red Peppers

I love Roasted Red Peppers. They're great in sauces, pasta, salads, on sandwiches, in dips and honestly in just about anything.

Recently I taught a class of about 20 people. We made a Stuffed Chicken Breast with a Roasted Red Pepper Coulis. The chicken had roasted peppers in it along with the sauce of course. There were other items on our menu but the Roasted Red Peppers intrigued my students the most.

Of all the adult students in my class, not one of them had ever made Roasted Red Peppers. They all purchase them. When I shared with them how easy it was they couldn't believe it. For what it cost to buy a jar of them you can make your own for a fraction of the cost and it tastes even better plus it's fun.

So I'd like to share with you how I like to make them.

First of all I can tell you that you can hold them over the flame on your stove or on the BBQ pit. However, since I'm always juggling many different tasks in my kitchen at the same time I find the easiest way is to use my oven. Here's how I do it:


How to roast a red pepper

• Wash peppers and dry off
• Cut top off and clean out insides
• Cut pepper in half
• Rub outside of skin with olive oil
• Place skin side up on foil line cookie sheet in upper section of your oven with setting turned to broil
• Broil until the skins have turned completely black
• Take out of oven and place in a zip lock or brown paper bag and leave for approx. 10 minutes to cool and sweat
• Remove from bag and you will be able to easily peel the skin off the peppers
• Slice or use as desired

Note: These can be stored for weeks in a jar in your refrigerator.

If you'd like to learn how to make the Stuffed Chicken Breast with the Roasted Red Pepper Coulis please contact me to set up a date.

vkb2@hotmail.com

Kids and Hunger

I'm sure many of you remember the article I sent out from Share Our Strength's, Great American Bake Sale. Well today I received an email from them with a video of teachers from the Bronx and other areas of New York sharing what they see in their classrooms.

Many of you have children that are still young. I wanted to share this video with you. Please pass it along so that others can see the hunger that exists in our own country.

Click here to view the video

Chocolate Avalanche Birthday Cake

Yesterday was my husbands birthday so I decided to make him my Chocolate Avalanche Cake. Although the photo may not look so appetizing it's quite scrumptuous.

It's a chocolate 3 layer cake with a whippped cream filling laced with fresh strawberries and covered with a rich chocolate fudge topping.

The fudge is drizzled over the top of the cake so that it just runs down the sides covering the top completely but leaving open spaces on the sides to view the interior.

I got the idea of making this cake from a place called The Bubble Rooom that we use to go to on Captiva Island, Florida when our kids were younger. They have incredible mile high desserts. The food is just ok but the desserts are to die for.

It took me years to come up with a recipe that matched the cake that we loved best. We have all been very happy with the results. My family agrees it's a dead ringer for the Bubble Room version.