Culinary Class Poll!

As you know I teach in-home culinary classes through my business At Home with Vicki Bensinger.

Since 2004 when I brought my classes into your home I've had customers ask me when I taught a particular class, could they attend. Since the classes are all privately held in an individuals home I haven't been able to honor that request.

However, recently I've been toying with the idea of hosting a hands on culinary class at a specific location (4-6 times a year) and inviting my customers to join me there.

If I hosted this, would you be interested in attending? If so, which of the classes listed below would you be most interested in OR what type of class would you like to see offered?

This is a small sampling from my culinary class menus.

Knife Skills
Asian Appetizers
Sushi
Mediterranean Feast
Sangria & Paella
Entertaining Menus - offering a choice of one of these entrees'including side dishes and a luscious dessert:
*Stuffed Chicken Breast with Roasted Red Pepper Coulis
*Individual Beef Wellingtons with a Port Wine Sauce
*Sea Bass with Roasted Vegetables

Your feedback would be greatly appreciated.

Class size for these hands on classes would be limited!

I look forward to your reply.

Holiday Culinary Classes For Adults & Children

Looking for a fun party idea for you and your friends this holiday season? Need to come up with some creative activities to do with your children while their off school? Consider having an in-home culinary class.



Gingerbread House Making Party (ages 7 and up)

Your kids will love cutting out, baking, constructing and decorating their very own house that they'll be able to display on the mantle for everyone to see. Whether you gather up your family, your children's friends, host a holiday party or birthday celebration, it's sure to be the talk of the town.

Holiday Cookies (ages 7 and up)

Create and bake several unique and delicious holiday cookies that will WOW everyone in this fun class!

Entertaining Menu (Adults)

Show off to your friends what an incredible cook you are by preparing one of my Entertaining Menus. Or, invite your friends to gather around your kitchen while everyone learns these great recipes.

•Individual Beef Wellingtons with Port Wine Sauce
•Stuffed Chicken Breasts with Roasted Red Pepper Coulis
•Sea Bass with Roasted Red Peppers, Corn and Tomato Salsa



With one of many luscious desserts such as Chocolate Molten Lava Cakes to choose from.

This is just a sampling of the entree's I offer that include a host of dishes to go with each one.

For the complete list of menus and pricing please contact me at vkb2@hotmail.com.

Southwest Chipotle Chicken and Rice Salad

Well the weather was perfect this afternoon so of course I had to BBQ. So I decided to make the Southwest Chipotle Chicken and Rice Salad. Everything goes on the pit except the rice. I love this dish in fact I just realized as I'm posting this that I already blogged about it last summer.

Typically I make this salad with brown rice but I've been using Rice Select, Royal Blend rice a lot, which comes in a variety of grains. Tonight I used one of my favorites which is the Whole Grain with Texmati Brown and Wild Rice with Soft Wheat & Rye. It's delicious and heart healthy.

I prepared the rice as directed but in my rice cooker and it turned out perfect without a hassle. Typically though I prepare it on the stove.

Anyway, here's the recipe. I hope you enjoy it.

Southwest Chipotle Chicken and Rice Salad
Makes 6 servings


3/4 cup olive oil
4 green onions, sliced
3 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies*
1 tablespoon ground cumin
3/4 cup chopped fresh cilantro
4 skinless boneless chicken breast halves
4 ears fresh corn, shucked** (can also use 2 cups frozen corn kernels)
2 poblano chilies, quartered lengthwise, seeded
2 red bell peppers, quartered lengthwise, seeded

3 3/4 cups water
1 teaspoon salt
2 cups Rice Select, Royal Blend Whole Grain Rice

Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.

Place 2 cups rice and 3 3/4 cups water in a rice cooker and cook until done OR (Bring 3 3/4 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 45 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes.) Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.

Prepare barbecue (medium heat). Grill chicken and vegetables (use a vegetable grate) until chicken is cooked through and vegetables are tender and slightly charred, about 5-6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at supermarkets in the mexican foods or ethnic sections.

**Removing corn kernels from the cob can be messy—they like to bounce off the cutting board and end up scattered all over the counter and floor. To keep those kernels in their place, insert the tip of the ear of corn into the center hole of a Bundt pan. Cut the kernels away from the cob in long downward strokes, letting them fall into the pan. (see photo in my earlier post about this recipe)

Great served with fresh fruit and tortilla chips. Perfect to bring for a BBQ. Oh and I almost forgot. Leftovers the next day are fantastic rolled up in a tortilla for lunch!

Of course you can use any grain that you like with this dish or doctor it up with your favorite veggies. We love it just like this.

Enjoy!

Cabbage and St. Patrick's Day

St. Patrick's Day is this Wednesday and each year on this day millions of people buy cabbage and prepare it in a variety of ways. From plain simple cole slaw, to stuffed cabbage, corned beef and cabbage, in soups like cabbage borscht and even in those delicious Reuben Sandwiches.

But what do you actually know about this vegetable?

This underrated, inexpensive veggie is at its seasonal best in late fall and winter. But it's available year-round in many varieties. Cabbage is grown throughout the United States.

Cabbage is a member of the Cruciferae family and is loaded with vitamin C and fiber. Relatives include kale, broccoli, collards, cauliflower and Brussels sprouts. The three main cabbage types are red, green and savoy.

Did you know that California is the #1 cabbage-producing state, harvesting nearly 500 million pounds in 2009? New York is #2 and Texas is #3, according to the USDA. The United States as a whole produced 2.3 billion pounds. China is the world's largest cabbage producer.

There are numerous ways to prepare cabbage. It's good braised, steamed, stir-fried, and grilled - or raw, of course, as coleslaw. It's a hearty addition to soups. Try stuffing the leaves with ground pork or rice (Sweet and Sour Cabbage Rolls). Blanching removes some of the sulfurous compounds people don't like.

When shopping for cabbage make sure to look for heads that are firm, tight and heavy for their size. The outer leaves should be crisp, shiny, and free of cracks. Savoy cabbage, however, has a looser head.





Here's a cole slaw recipe that I've been using for years. Add it in your Fish Tacos, Reuben Sandwiches - made with Corned Beef, Turkey or how about even Tuna? Or just have it alone as a side dish.





Cole Slaw

1 bag pre-shredded mixed cabbage
1/2 cup cider vinegar
1/3 cup canola oil
1/2 cup sugar
1 teaspoon celery seed
1 teaspoon to 1 tablespoon prepared yellow mustard (depending on your taste)
white onion shredded (optional)
Salt and Pepper to taste

Mix sauce ingredients together and then add cole slaw mix and blend.

Cover and refrigerate until ready to use.

As an alternative:

If you like it creamy add some mayo or kick it up a notch and add some horseradish.

Another great condiment I recently discovered is from the Robert Rothschild Farm. It's called Onion Blossom Horseradish Dip.

So instead of adding mayo add some of this or even better yet - Instead of adding thousand island dressing to your Reuben Sandwich add the Onion Blossom Horseradish Dip. It brings this sandwich to a whole new level.













Robert Rothschild Farm, "Onion Blossom Horseradish Dip" can be found in fine supermarkets nationwide or specialty markets.

Asian Appetizer Class

Recently I had the pleasure of teaching Maggie, Nicole and Anne the Asian Appetizer class. Last year they invited me into one of their homes to teach them the Spring Fling menu. We all had so much fun.

In this class I taught them how to make Chicken Satay with a Peanut Dipping Sauce; plus Sushi, which you can see in the photo below.

Here they are fanning the sushi rice in preparation to make various types of Sushi Rolls.














In this photo Anne is preparing one of many Potstickers.





















These are the potstickers that Maggie, Nicole and Anne made with a Soy Dipping Sauce.



In addition the girls also made Vietnamese Summer Rolls with two different sauces.

Everyone had a great time and had a few leftovers to bring home to their families.

I did take videos but since it was my first time filming I kept turning the camera sideways and of course that would have made you dizzy had I posted them. I'll know better for next time.

If you'd like to learn more about the Asian Appetizer class please contact me at:
vkb2@hotmail.com

Foods that Clean

I've been trying very hard to clean my home with natural products lately. Not only for the environment and my families health but also for my dogs. I noticed that quite often when my home gets professionally cleaned or the bug man comes to do his quarterly spraying that one of my dogs has a seizure. So I decided to eliminate those harsh chemicals that I've used to clean my home. I also cancelled the bug man about 8 months ago and no bugs and no more seizures. How about that?

Anyway, I was reading an old magazine a few weeks back and came across an article about The Humble Art of Zen-Cleansing, a book my Michael DeJong. So I got on Amazon.com to read about it and found the information and customer reviews to be outstanding. What I found to be the most incredible was that all but one of the ingredients are food.

The Five Zen-Cleansing Ingredients used in this book of household cleaning recipes are:

Baking Soda
Borax
Lemon
Salt
White Vinegar

The book starts off with a 15 page cleansing key from A-Z. It discusses each of the five ingredients and then gives recipes from cleaning cars, laundry, floors, walls, bloodstains, air freshners, kitchens, pet urine, window defrosters, weed removals and so much more. Of course, I went out and got that box of 20 Mule Team Borax that we use to have in my house as a kid. The rest of the ingredients I've already got on hand.

So far the recipes I've tried in the book really do the job. I was stunned at how well they actually cleaned and left the room smelling - fresh.

So stock up on those ingredients at Sam's or Cosco now and don't worry about them going bad. You'll have plenty to use them for to clean your house and best of all save yourself quite a few dollars throughout the year.

I'm so amazed by this simple book that I just had to share it. Here's a clip of Michael DeJong demonstrating some of his techniques.

If you happen to order this book, please let me know what you think.

Happy Food Cleaning!

Glazed Salmon with Spinach and Sauteed Grape Tomatoes

I've been working on some new menus to add to my culinary classes for 2010. Tonight I prepared a Glazed Salmon with Spinach and Sauteed Grape Tomatoes. This ones definitely a winner! Light and delicious with a wonderful blend of flavors. I served it on top of a bed of a whole grain blend of brown and red rice with barley and rye. It was delightful.

I love fish so I try to come up with lots of new recipes to add to my culinary class menus. Sometime next week I'll be trying Scallops with Butternut Squash Risotto, three of my favorite things. By the end of February I plan to add several new menus. So if you're interested in learning to cook, hone your culinary skills or just have a fun time with friends and food then consider, At Home with Vicki Bensinger, In-Home Culinary Classes.

For a current list of culinary class menus please contact me at: vkb2@hotmail.com

Balsamic Glazed Chicken with Soft Corn Polenta

My daughter is home from college where she has been off on her own living with friends in an apartment. Last night she asked me if I would help her to cook something? I asked her what she wanted to learn and she wasn't sure so I handed her lots of recipes to view and Balsamic Glazed Chicken with Soft Corn Polenta was what she selected.

I went through all the details as I do when I teach culinary classes and then she proceeded to prepare the meal for all of us.

Not only did the meal turn out excellent and delicious but even she said, "this is something you would make again, isn't it"? My answer to her was "Yes Definitely". It really was wonderful. The chicken was light and the glaze was fantastic. The polenta was so good I could have licked the bowl.

My daughter was quite proud of herself and so was I. The entire family loved the dish and gobbled it all up. She was excited that she had a new dish to share with her friends at school.

The recipe is really quite simple. I think you'll like it.

Balsamic Glazed Chicken

Ingredients for Glaze:

3 tablespoons white balsamic vinegar
2 tablespoons honey
1/4 cup chicken stock (low sodium)

Mix together the vinegar, honey, and chicken stock in a small bowl. Set aside.

4 boneless, skinless chicken breast halves
1/2 teaspoon kosher or sea salt
1/2 teaspoon fresh ground pepper

1/2 cup flour

Pound each chicken breast with a meat mallet until it's 1/4 inch thick. Season with salt and pepper.

Spread the flour on a small plate. Dredge the chicken in the flour.

Lightly coat a large saute' pan with non-stick spray. Sear the chicken breasts on each side over medium-high heat.

Deglaze the pan with the glaze. Reduce the heat to medium-low and cover. Continue to cook the chicken until the internal temperature reaches 165 degrees F, approximately 5 minutes.

Place individual servings on a plate and spoon additional glaze over the chicken. Serve with creamy polenta, mashed potatoes, mashed butternut squash, etc., and a vegetable. My daughter's favorite is brocolli so that's what we had.

Enjoy!

Dump-In Chili

I hope everyone is enjoying the New Year. I don't know about the rest of you but I've done my share of cooking this past month and could use a slight break.

The weather here in Missouri is freezing. Today I think the high was maybe 14 degrees so I decided I'd make some chili. I've been a bit under the weather since New Years so this was perfect. I call this Dump-In Chili since you literally dump everything in and cook it.

Feel free to add whatever you like to it but this is how I make it. Since my family tries to eat low fat I make it with ground turkey but any type of ground beef will work or a combination.

Dump-In Chili
serves 4

2 pounds ground turkey
28oz can tomato sauce
2 (15 oz.) cans diced tomatoes with garlic and onion
1 (15 oz.) can diced tomatoes with green chili's
1 (15 oz.) can chili beans - medium heat
1/2 cup sugar
1/2 cup Kansas City style BBQ sauce
1/4 cup Hot BBQ sauce

If using ground turkey spray a stockpot with non-stick cooking spray. Add ground turkey and can of tomato sauce. Mix all together and cook. By doing it this way the turkey acts like ground meat and will stay in small pieces. If you cook the turkey first it will stay in large clumps and seem dry.

Then add rest of ingredients and cook for 1+ hours, uncovered. The longer you cook it the more intense the flavors get. Oftentimes I throw this on at 4:00pm and we're eating it by 5:30pm. We eat early. If you leave it on the stove for 4+ hours at a slow simmer the chili will thicken that much more.

If you're not into spicy then don't use the hot BBQ or medium beans. We like it that way.

Garnish with cheddar cheese, sour cream and whatever else you like. I made some crostini to go with it on the side.

Note: This recipes doubles easily.

Enjoy!

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!

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!

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

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.

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.