Wednesday, September 15, 2010

Cheese Puffs


Cheese Puffs!


¾ Cup Flour
¼ tsp Salt
¾ Cup Water
6 TBS Unsalted Butter Cut into 6 pieces
3 eggs
1 cup sharp cheddar


 Preheat Oven to 450. In medium saucepan melt butter, add water. In a separate bowl, mix flour and salt. When butter and water start bowling, add flour mixture all at once.  Cook dough until it smells nutty.  Remove from heat and place in mixer. Turn on medium speed; add one egg at a time. Add cheese. Use spoon to  drop dough on cookie sheet lines with buttered parchment or use a silpat. Bake for 12-18 min until puffed up and golden brown.

Thursday, September 9, 2010

favorites of my Favorites

So I am attempting to put together a cook book of favorite recipes (to be in print in December) of my favorite people. I need some suggestions and some ideas. So feel free to post a favorite recipe here in the comment space!

Guest Chef: Hungarian Soup by Blake Swensen

Gulyas Leves (Hungarian) 

olive oil, 3 tablespoons
onion, 1 chopped
Hungarian sweet paprika, 2 tblsp
TVP, 8 ounces (for meat eaters, browned and drained lean ground burger)
green pepper, 1 chopped
broth, 5 cups
potatoes, 4 large diced
carrots, 2 large diced
tomato, 1 chopped
salt, 1/2 tsp
pepper, 1/2 tsp
fresh parsley, 2 tblsp chopped
egg, 1
all-purpose flour, 1 cup
salt, 1/2 tsp
water, 2 tblsp as needed

In a heavy pot, heat oil over medium heat, sauté onions in oil until tender, rinse with red wine until liquid has evaporated. Add paprika, reconstituted TVP and green pepper; sauté until green pepper starts to soften -- just to break open flavor. Add broth, potatoes, carrots, tomato, black pepper, and parsley. Some brands of broth can be high in sodium, so add salt to taste.  Bring to a boil. Cover, reduce heat, and simmer until carrots and potatoes are tender. Add more water if needed. 

Noodles: Put flour in a small bowl; make depression in the flour and drop in egg; fill the half egg shell with water and add to depression in the flour; add 1/2 teaspoon salt. Stir together dough, adding enough water or flour, until dough pulls away from the sides of the bowl. Drop onto floured breadboard and knead in flour until it stops sticking to your fingers and can be rolled. Roll dough flat with rolling pin to about 1/8 inch thick, then cut in to 1/2 inch squares.  Add to soup in such a way that noodles do not land in the same spot every time.  Continue until all mixture has been added to pot.  Simmer until done.

I serve with fresh bread from the bread machine, but a nice crusty, dark bread is good too. In any case, serve with something for the dippin'.

For the carnivores: TVP is a meat substitute made from soy protein. It has a granular feel to the mouth very near that of hamburger. In fact TVP is a common filler in fast food burgers. It is light brown in color and looks a little like pale Grape Nuts cereal when you purchase it in a natural food store or in any self-respecting bulk section of your local market. It can be used in place of hamburger in many, many recipes, but contains no fat. So if you replace TVP with burger, be sure to add more fat. If you use a heart-friendly fat like olive oil, then you will win high praise from your veggie guests and your doctor.

Sunday, September 5, 2010

Poor Man's Lasagna

Don't have time to make all the layers for a real lasagna? this one is just as tasty..... and takes less than 30 min from start to finish!


4 cups of cooked or fresh pasta (I love to use fresh filled ravioli)
2 cups of cottage cheese
2 eggs, beaten
2 sprigs of basil and oregano each, chopped
2 garlic gloves
3 cups of favorite red sauce
1/2 cup parmesan cheese
3 cups of mozzarella cheese


Preheat oven to 375. In large bowl mix herbs, eggs, 1/4 cup of mozzarella, garlic and cottage cheese. Set aside. Mix remaining cheeses together and set aside. In a 13 X 9 casserole pan, spread 1/2 cup of red sauce on bottom. Add 2 cups of pasta. Next layer is the cottage cheese mixture. 1/2 cup of more sauce and 1 cup of cheese mixture. Add remaining pasta, then sauce then cheese. Bake for about 20 min (depending on your oven) or until cheese is melted and casserole is bubbling.

Serve with warm french bread! ENJOY