Rustic Strawberry Peach Pandowdy

This is simply delicious as well as easy.  I first give credit to Tyler Florence from the Food Network who inspired it. I just made a few twists and turns for flavor and curtailed the time. This dessert is great with my barbeque and superb dessert with any pork entree! 

Then, you know Pookah and I had to go and do something ELSE to hurry it up!  Tsk. tsk! 

Here's what you'll need:

A buttered iron skillet. Preheat oven to 375° 

Ingredients and Method:

Crust: In a large glass bowl

1 box of corn muffin mix (OR 1 cup Masa flour w/ 2 tbsp baking powder), 2 cups all purpose flour 4 tbsp unsalted butter, 1/4 cup sugar, 1/4 cup cream or half & half.

How:
 Mix all dry ingredients. Add the butter and use your clean hands to mix and break up the butter, folding in and out until it looks like small peas. ADD the cream, a little at a time until moist, but manageable. Set aside.

Filling- In a large glass bowl:

1 carton fresh sliced or frozen strawberries (w/sugar), 1 1/2 bags of frozen peaches, 1/4 cup good bourbon*, 1 cup sugar, 1 tbsp of the following: ginger, cinnamon, tablespoon sea salt, lemon juice. 2 tablespoons  cornstarch or tapioca starch. 

How:

Mix the filling well. Pour into a buttered iron skillet. Place on the stove, medium high, for about 5 minutes until ingredients become syrupy. Take off the stove.  ADD the bourbon and mix again. 

NOW:

Add moist crust mix in large spoonfuls on top of the peach filling and sprinkle with a little sugar. There will be spaces and gaps, but they'll come together and puff up during baking. Brush some more cream over the top, sprinkling top crust with a little sugar.

Bake for 45 minutes or until crust is puffy, and filling is bubbly. Remove to the counter and let it sit for at least 15 minutes.

Serve hot with vanilla ice cream!

Let me know how you like it. Add comments, questions, or suggestions freely. Thanks!

* If you skip the alcohol, use a good rum or bourbon extract.

Luscious Puffy Seafood Pot Pie

Luscious Puffy Seafood Pot Pie

If you're trying to thrill someone in your life who is contemplating to head out, this is what you fix beforehand!  College student, long lost friend, X honey, former locker mate. Comfort food is calling with such richness that will leave 'em verklempt with this taste treasure.

 This looks like a lot, but trust me. It’s not difficult.  Okay. Let’s do it!

Ingredients Needed: ( recipe measurements below this list)

12 oz. crabmeat ( fresh, or pouched)
8 oz raw deveined shrimp or crawfish tails, or 4 imitation sliced crabmeat sticks
2 puff pastry crusts, thawed on counter
green, red and/or yellow bell pepper
red onion
white or yellow onion
celery
1 medium potato ( diced and microwaved for 1 minute)
red pepper flakes
smoked paprika
roasted minced garlic
dry sherry or dry white wine or >  ¼ cup vegetable or chicken broth
1 quart half & half or 2 cans fat free evaporated milk 
1 egg white  ( or whole egg, beaten)
1 can cream of mushroom soup

Seafood Ingredients:

12 oz  fresh or pouched crabmeat, or TWO 5- 51/2 oz cans, well drained 
12 small or medium raw, peeled and deveined shrimp 
( Put in a bowl for later)

For crust:

2 puff pastry crusts, rolled out slightly to fit 6  round or square individual baking dishes.
( I used the cutest square dishes with little handles as seen on this page) 




"AwhhHhhhh…!"

Sauté  in skillet:

Make a roux: 4 tablespoons of butter with 2 tablespoons of flour 

ADD:
¼ cup diced red bell pepper
¼ cup green and/or yellow bell pepper
½ finely diced medium red onion
½ finely diced medium white onion ( yellow is okay )
½ cup finely diced celery
1 small microwaved potato ( 1 minute only) 
Pinch red pepper flakes, plus 1/4 teaspoon black pepper
ADD: ¼ cup dry sherry or dry white wine, 1 can of cream of mushroom soup, 1 cup half & half 
and 1 tablespoon  minced garlic
Sauté on LOW till tender and stir well.

ADD:
All seafood, and 1 cup frozen sweet peas 

Spray baking dishes then fill with cooking filling till 2/3 full ( or 1/4 inch from the dish rim); 
Place crust on top and brush with egg. Pierce 6 slits. Add two spinach leaves on top
Place all on baking sheets.   Bake at 400°  for 20 to 30 minutes.  
Put on counter to cool

Now. At last. You've made something so special, you'll be remembered for all time!
And at last ... well, click the following and enjoy!
At Last: ( song originally by Etta James to be sung while you do this part.)

"At Last"- Etta James (when the meal is finished!)

Feel free to comment!

Simple Focaccia D'Italia

      Well, I did it again! Here I was, minding my own business while making my 40 year old delicious homemade bread recipe, when I'll be darned if my invisible Pookah turned on the television to the Food channel. It tripped on Anne Burrell's recipe for focaccia bread. I couldn't believe how uncomplicated it was! (Thanks, Anne! You related to me?)
      Then... of course, I tried to put some beautiful stuff in it, reshape it, and tweak the measures to make several loaves. 

For one HUGE Loaf ( round, rectangular, size of a mini planet)

Preparation time is about 20 minutes, 

Rising time, around 1 hour and 45 minutes.  
Baking, about 20 minutes.

                                                    Easy Focaccia D'Italia 

~1 1/2 cups warm water with 1 package of yeast

Add a large tablespoon of sugar, and 2 tablespoons extra virgin olive oil; Put it aside to let the yeast and liquids marry till it foams (about 10-15 minutes.)

~Meanwhile, pour 4-5 cups of all purpose or unbleached bread flour into a LARGE BOWL ( or food processor with dough blade) 

Stir in at least 1 teaspoon each of the following ingredients:
Coarse Sea or Kosher salt 
Dried Sweet Basil
Dried Rosemary
Dried Italian seasoning
sesame or poppy seeds
**garlic powder ( optional in amount)
Mix together 

 (See bottom when ready to bake using some Corn Meal)

Add 1 /2 cup Asiago or Grated Parmesan cheese

Mix again all ingredients. ADD YEAST LIQUID. Mix well and knead for about 10 minutes or until smooth and elastic. ( if too wet, dust with a little more flour. If too dry, add a little warm water.)

Form ball. In glass bowl, pour enough extra virgin olive oil OVER the ball.

Turn it over and pour a little MORE! ( Yes, it is an oily bread, so don't worry about excess!)

Cover the bowl with plastic wrap and let it nap for about 50 minutes. ( If you are making more than one loaf, now's the time to start the process with the next one-- same ingredients, process, and amount exactly.)

When you remove the risen dough, punch down and place it in a large PIZZA pan that is sprinkled with CORN MEAL. TURN OVER and sprinkle more corn meal. Make sure the edges are tucked into the pan. Pour a little more oil and let it rise for another 50 minutes or until doubled. 

 Loosely tent cover with foil (do not wrap.) Bake at 400°  for about 25-30 minutes or until the bread is light golden brown. 

Remove and let it cool~

Pretty please. . .Report  your results to me and what you think~ 

God bless you and thanks world.  Once again, you've given me someone to talk to and share with! 

( That is, besides my Pookah!)

Baklava-Neighbor Friendly

                                            Baklava 

Yes!

Middle Eastern folks know how to get to the heart with beautiful foods and pastries made with phyllo dough!  (found in most grocery store freezers.) Greeks use this dough for spanakopita (spinach pie).  Arabics, Jewish, Lebanese, and Syrians, make a wide range of stuffed pastries with its insanely leaf-like texture. Its versatility allows even a new cook to make something decadent without too much fuss.  Baklava is the most popular with its aromatic fresh spices, unusual floral oils, nuts, and fruits. Here's how to get the Cookie'z (that's me) shortcut and easy version. Double the recipe if you're going to make a bunch. 
Thank you, Alton Brown of Food Network for coming closest to my Sitty's recipe which follows! 

Tips:
~~Call your International Grocery store or quality grocers for:

 Rose water and Orange Blossom water  needed in this recipe!

~~ Get a good pastry brush; the best is silicone

~~ Make sure the dough thaws on the counter for at least an hour before use, and keep some waxed paper nearby to cover it since its consistency is as thin as leaves and can dry out during the filling process.

Ingredients you'll need: 1 lb of phyllo dough 
( Ground whole spices are great, but spices can be granular.) <--- shortcut!

 cinnamon, allspice , rose water, orange blossom water or orange zest, lemon juice, sugar, honey, 2 lbs unsalted butter,  water; Small clean spray bottle. Measurements are below.

Only 7 Basic Steps (same time it took for the Lord to create  and complete the world!)

(Joanie and I worked together. It sure helped!)
http://queenofshortcutrecipes.blogspot.com/2013/01/baklava-neighbor-friendly_2.html?m=1

Step 1:

FILLING: 

In a large glass bowl:.

2 teaspoons ground cinnamon

•  3 tablespoons ground allspice 
•  6 ounces each of the following nuts:
•  blanched almonds, pistachios, walnuts and/or pecans. Mix all ingredients. 
• Put next to your working area.

Step 2:

• 
  
• SYRUP:
•  In a large sauce pan:
• 1/2 cup honey
• 1 1/4 cups water
• 1 1/4 cups sugar
• 2 teaspoons ground cinnamon and allspice 
• 1 (2-inch) piece grated fresh orange peel, tbsp orange zest OR 1/3 cup orange blossom water
• 3 tablespoons lemon juice. Boil for up to 10 minutes. Take it off the stove to cool completely. (You can also put it in your fridge to speed it up.)

Step 3:
Butter Mixture for painting the phyllo sheets:

18 ounces or 5 sticks  clarified unsalted butter, (Clarified is a term that simply means butter that is melted to a boil for about 2 minutes until clearer (ghee). The water portion within the butter helps to thin it out and extend the amount!)

Fill up your spray bottle with a cup of rose water.

Ready?

Step 4
Assembly: 

Prepare a buttered 13 x 9 x 2 inch metal sheet or pan,
You'll need about 22 sheets of phyllo. (Try to work quickly, and cover unused phyllo sheets with waxed paper during the buttering applications.)

S-t-a-c-k :

4 sheets of phyllo evenly into the pan; using a pastry or small paint brush, spread butter generously covering the sheets; SPRAY rose water all over.  Now add 4 more sheets, this time, every other sheet buttered.

ADD: 1/3 of nut/ spice mixture. spray more rose water; Then stack 4 more sheets, every other buttered; ADD 1/3 more of nut mixture and spray with more rose water; 

Add  5 more sheets, every other one lightly buttered, remaining nut mixture, then remaining 5 sheets, including top sheet, each buttered. Spray with more rose water. Sprinkle with some cinnamon or/and any extra nut mixture. TRIM OR FOLD and pinch IN the dry edges.

Step 5
Cut diagonally and then across to make 2 inch diamond shapes or squares. 

Bake at 350°  for approximately 50 minutes or until top is browned and puffy.

Step 6: 
Remove from oven and let it cool for at least an hour. 
NOW: CUT through the sections again with a soft bladed knife.  
SPOON a generous amount of syrup over the sections, allowing each application to absorb and create a "shiny" top layer. Repeat until "sticky".

Let it it sit w/out a cover for at least a few hours. Test the "bottom" of a piece, making sure it's not too wet, but still sticky. ( don't worry even if it is. It'll cool and solidify) Leave it uncovered for about 6 hours.

                                                                Almost done!!
Step 7:
Using a spatula, pull out two pieces at a time,  placing them in a cupcake liner then on a foil - lined or parchment covered counter and cover with more foil (optional). Leave them alone for another hour. YES. I said so.
Place all in a large container or cookie tin.  Keep for up to 3 weeks.

Watch folks' jaw drop when they taste! Congratulations! You did it!!!

Please let us know how it worked out. Leave a comment about results, with any questions or concerns!

Baklava-Neighbor Friendly

                                            Baklava 

Middle eastern folks know how to get to the heart with beautiful foods and pastries made with phyllo dough!  ( found in most grocery store freezers.) Greeks use this dough for spanakopita (spinach pie).  Arabics, Jewish, Lebanese, and Syrians, make a wide range of stuffed pastries with its insanely leaf-like texture. Its versatility allows even a new cook to make something decadent without too much fuss.  Baklava is the most popular with its aromatic fresh spices, unusual floral oils, nuts, and fruits. Here's how to get the Cookie'z (that's me!) shortcut and easy version. Double the recipe if you're going to make a bunch. 
Thank you, Alton Brown of Food Network for coming closest to my Sitty's recipe which follows! 

Tips:
~~Call your International Grocery store or quality grocers for:

 Rose water and Orange Blossom water  needed in this recipe!

~~ Get a good pastry brush; the best is silicone

~~ Make sure the dough thaws on the counter for at least an hour before use, and keep some waxed paper nearby to cover it since its consistency is as thin as leaves and can dry out during the filling process.

Ingredients you'll need: 1 lb of phyllo dough 
( Ground whole spices are great, but spices can be granular.) <--- shortcut!

 cinnamon, allspice , rose water, orange blossom water or orange zest, lemon juice, sugar, honey, 2 lbs unsalted butter,  water; Small clean spray bottle. Measurements are below.

Only 7 Basic Steps (same time it took for the Lord to create the the world)

(Joanie and I worked together. It helped!)
______________________________________________________________________

Step 1:

FILLING: 

In a large glass bowl:.

2 teaspoons ground cinnamon

•  3 tablespoons ground allspice 
•  6 ounces each of the following nuts:
•  blanched almonds, pistachios, walnuts and/or pecans. Mix all ingredients. 
• Put next to your working area.

Step 2:

• SYRUP:
•  In a large sauce pan:
• 1/2 cup honey
• 1 1/4 cups water
• 1 1/4 cups sugar
• 2 teaspoons ground cinnamon and allspice 
• 1 (2-inch) piece grated fresh orange peel, tbsp orange zest OR 1/3 cup orange blossom water
• 3 tablespoons lemon juice. Boil for up to 10 minutes. Take it off the stove to cool completely. (You can also put it in your fridge to speed it up.)

Step 3:
Butter Mixture for painting the phyllo sheets:

18 ounces or 5 sticks  clarified unsalted butter, (Clarified is a term that simply means butter that is melted to a boil for about 2 minutes until clearer (ghee). The water portion within the butter helps to thin it out and extend the amount!)

Fill up your spray bottle with a cup of rose water.

Ready?

Step 4

Assembly: 
Prepare a buttered 13 x 9 x 2 inch metal sheet or pan,
You'll need about 22 sheets of phyllo. (Try to work quickly, and cover unused phyllo sheets with waxed paper during the buttering applications.)

S-t-a-c-k :

4 sheets of phyllo evenly into the pan; using a pastry or small paint brush, spread butter generously covering the sheets; SPRAY rose water all over.  Now add 4 more sheets, this time, each individually buttered.

ADD: 1/3 of nut/ spice mixture. spray more rose water; Then stack 4 more sheets, each buttered; ADD 1/3 more of nut mixture and spray with more rose water; 

Add  5 more sheets, EACH one lightly buttered, remaining nut mixture, then remaining 5 sheets, including top sheet. Spray with more rose water. Sprinkle with some cinnamon or/and any extra nut mixture. TRIM OR FOLD and press IN the dry edges.

Step 5
Cut diagonally and then across to make 2 inch diamond shapes or squares. 

Bake at 350°  for approximately 50 minutes or until top is browned and puffy.

Step 6: Remove from oven and let it cool for at least an hour. 
NOW: CUT through the sections again with a soft bladed knife.  
SPOON a generous amount of syrup over the sections, allowing each application to absorb and create a "shiny" top layer. Repeat until "sticky".

Let it it sit w/out a cover for at least a few hours. Test the "bottom" of a piece, making sure it's not too wet, but still sticky. ( don't worry even if it is. It'll cool and solidify) Leave it uncovered for about 6 hours.

                                                                Almost done!!
Step 7:
Using a spatula, pull out two pieces at a time,  placing them in a cupcake liner then on a foil - lined or parchment covered counter and cover with more foil (optional). Leave them alone for another hour. YES. I said so.
Place all in a large container or cookie tin.  Keep for up to 3 weeks.

Watch folks' jaw drop when they taste! Congratulations! You did it!!!

Please let us know how it worked out. Leave a comment about results, with any questions or concerns!

East Lodge Crab Chowder

                             Cookie'z East Lodge Crab Chowder

This recipe is comfort food at its best. Whether you like shell fish or not, the mixture of garden veggies, spices, fresh herbs,  and creamy savory broth will wrap your palate under a cozy flavor blanket!

*** If someone is allergic to shellfish, substitute the real crab for chunked tilapia or swai and add the imitation crab.***

Ingredients:

1 lb.  fresh or pouched crab meat (claw, white lump, or combination) If canned, 3 5 oz cans, drained
4 oz. imitation flaked crab (optional)
3-6 slices smoked bacon, slightly cooked, cut in small squares

The following vegetables, finely diced:

3 small regular carrots or 8 mini carrots
1/2 red bell pepper
2- 3 medium potatoes (CUBED)
1/2 cup red onion
1/2 cup yellow or white onion
3 stalks celery
2 green onions (tops & green)
3/4 cup roasted corn kernels (drained can corn is okay)

3  fresh thyme sprigs
4 tbs chopped chives

Seasoned with :

1 Tbs or 2 cloves crushed garlic
Tbs: sea or kosher salt
2 tsp cayenne pepper, and/or 1 tsp red pepper flakes
1 tsp white or black pepper

How to:

In a skillet or dutch oven at medium-high temperature, put 1 tbs extra virgin olive oil and 1 tbs unsalted butter. Saute all veggies, add two sprigs of fresh thyme until tender. Push to one side of the pan. 

Make a roux on the other side of pan:

6 tbs unsalted butter****
6 tbs all purpose flour,  till a creamy paste
Pull in the veggies, thyme sprigs and mix.ADD: 1 pint Heavy Cream
          1 pint Whole or 2% milk****
          6 cups Low sodium Vegetable, Chicken, or Seafood Stock
(If using boullion, 1 tsp/cube per cup of water).

ADD seafood and bacon:

Let it cook on medium, stirring often until very thick. ADD 1/4 cup sherry or dry white wine.
Add remaining fresh thyme, pulling out stems. Simmer for 10 minutes, then turn off the heat and COVER. Let it sit for 10-15 minutes.
Garnish servings with extra thyme, chives, and oyster crackers! Be blessed!

.

nuh-uhhhh

****For a lower calorie version, you can substitute fat free evaporated milk or Half & Half  or just 2% milk for the heavy cream, and half the butter for a butter/canola oil combination. But ask me if I'd do it? ------>

Presidential Shrimp Tapas

                                                   Rustic Shrimp Tapas 

What in the world are Tapas? Simply, they're Spanish-inspired snacks in the form of canapés or appetizers.  They're excellent with a drink or wine. Savory nibblers made up of several ingredients, with extra depth and dimension. **

I conjoured this one up last night while watching the 2012 election. Oh, gosh, I just couldn't help  myself... again! Needed something to distract me. Talk about easy. Let's get right to it!

Preheat Oven to 425° 

Ingredients:
20 medium shelled (de-tailed) fresh or frozen RAW shrimp
2 tsp. olive oil or just vegetable spray
4 tbls chopped chives 
10 sliced black olives
12 oz. shredded Mexican cheese
1/2 bag shredded mozzarella cheese
tsp cumin or taco seasoning
4 cups of round unflavored tortilla chips
4 slices of semi-cooked bacon cut in one inch bites 
1 cup drained pineapple chunks (optional)
1/2 cup (more if you like) sliced jarred jalapeno peppers 
Your favorite salsa or picante sauce

How:
Oil medium foiled pizza pan 
Spread out and layer ingredients as follows: tortilla chips, shrimp, Mexican cheese,
mozzarella, pineapple, bacon, jalapenos, chives, seasoning.
Spray the top of all layered ingredients
Place in oven for 8 minutes or until edges of chips and cheese are charred. Let it cool a bit.  It's VERY HOT!
When you serve, tear a small handful  from the tapa, dish out, and dip into salsa. You can also top it with avocado, sour cream.

You'll thank me in 4 years during the next election. *wink*


**For a REAL treat, check out the origin and legends on this little goody!
http://spanishfood.about.com/od/discoverspanishfood/f/faqtapas.htm

Try it and comment here on results. Questions and suggestions welcome! Thanks ya'll!