Here's a very cool link for recipe subsitiutions:

http://whatscookingamerica.net/Information/IngredientSubstitution.html

 

 

Try the newest & most creative & yummy cupcakes: Sam's Sweet Addictions 
                                                                     www.samssweetaddictions.com
                                                                     541-504-7026

 

 

Saturday, May 18, 2013

 

Carlos Perez

Central Oregon Beer Week

 

 

Homemade Catsup/Ketchup

 

2 (6 ounce) cans tomato paste

1/2 cup white vinegar

4 tablespoons brown sugar

1 tablespoon garlic powder

1 tablespoon onion powder

1/4 teaspoon allspice

1 teaspoon salt

1 teaspoon molasses

1 1/2 teaspoon sugar

2 1/2 cups water

 

Mix all ingredients in a saucepan on medium heat until bubbly; reduce to very low and simmer, stirring occasionally for about 20 minutes. (if the mixture gets too thick; add a couple of tablespoons of water) Let cool.   Best used after sitting for several hours or overnight.

 

 

 

Saturday, May 11, 2013

 

Season Restaurant

Seventh Mountain Resort

OJ Robinson

18575 SW Century Dr.

Bend, OR 97702

(877) 398-2387

http://www.seventhmountain.com/about-the-resort/

 

 

Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis

Recipe courtesy Anne Burrell

 

Strawberry coulis:

1quart strawberries, topped and quartered

1/2 cup sugar

1/2 cup orange juice

 

Pancakes:

2 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon salt, plus a pinch for egg whites

1 heaping teaspoon baking powder

4 eggs, separated

1 heaping cup ricotta cheese

3/4 cup milk

2 Meyer lemons, zested and juiced

 

Butter, for cooking the pancakes

Powdered sugar, for dusting

Directions

Strawberries:

 

Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.

 

 

After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use.

 

 

Pancakes:

 

Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.

 

 

Preheat a griddle.

 

 

In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.

 

 

Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown.

 

Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.

 

 

What a flapjack!

 

Saturday, May 4

 

 

 

 

 

Meatloaf Sliders

Cooking spray

1 pound extra-lean ground beef

1 large egg, lightly beaten

1/2 cup ketchup

1/4 cup grated onion

1/4 cup breadcrumbs

1/2 tablespoon Worcestershire sauce

1 tablespoon minced fresh parsley

1 teaspoon minced fresh thyme

Kosher salt and freshly ground pepper

1/4 teaspoon garlic powder

Mayonnaise, for serving

24 slider-size hamburger buns, split

 

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place a cooling rack on top. Mist the rack lightly with cooking spray.

 

Combine the beef, egg, 1/4 cup ketchup, the onion, breadcrumbs, Worcestershire sauce, parsley, thyme, 1/2 teaspoon each salt and pepper, and the garlic powder in a large bowl. Use your hands to mix everything together.

 

Shape tablespoonfuls of the meat into small, thin patties, about 2 inches in diameter. Place on the prepared rack on the baking sheet. Brush the patties with the remaining 1/4 cup ketchup and bake about 20 minutes.

 

Meanwhile, spread mayonnaise on one side of each bun. Serve each meatloaf slider on a prepared bun.

 

 

Saturday, April 27

 

Me & Doug

 

Cinnamon Rolls with Icing

Epicurious | April 2013

 

Yield: Makes 12 cinnamon rolls

 

 

For the dough:

2/3 cup whole milk

2 (1/4-ounce) envelopes instant yeast (4 teaspoons total)

1/2 cup sugar

2 large eggs, at room temperature

3 cups unbleached bread flour

1 teaspoon fine sea salt or table salt

4 tablespoons (1/2 stick) unsalted butter, cut into 6 pieces and softened at room temperature

 

For the cinnamon butter:

8 tablespoons (1 stick) unsalted butter, cut into small pieces and softened at room temperature, plus additional butter for greasing the pan and plastic wrap

3/4 cup packed light brown sugar

1 tablespoon ground cinnamon

2 teaspoons pure vanilla extract

 

For the icing:

2 tablespoons unsalted butter

1 cup confectioners' sugar, sifted after measuring

 

Special equipment: Instant-read thermometer, stand mixer fitted with a dough hook, 13- by 9-inch metal baking pan, parchment paper or foil

 

 

Make the dough:

 

In a heavy, small saucepan over moderate heat, warm the milk until it almost reaches a boil. Remove the pan from the heat and let the milk cool to lukewarm (about 100°F).

 

In the bowl of a stand mixer, whisk together the lukewarm milk and yeast. Wait 30 seconds, then whisk again. Add the sugar and eggs and whisk to combine. Add the flour and salt and use a rubber spatula to stir together. Scrape the bowl to make sure there is no unabsorbed flour clinging to the sides or at the bottom of the bowl. Distribute the butter pieces on the surface of the dough, then place the bowl on the mixer and attach the dough hook.

 

With the mixer on low, knead the dough until it comes together, about 2 minutes. Using a rubber spatula, scrape the dough off the hook and from the bottom and sides of the bowl. With the mixer on medium, knead the dough until it's smooth and elastic, about 1 minute. Cover the bowl with plastic wrap and let the dough rest at warm room temperature for 1 hour. (The dough won't double in size, but may look slightly puffy.)

 

 

While the dough is proofing, make the cinnamon butter:

 

In a medium bowl, use a rubber spatula to beat the butter until smooth. Add the brown sugar, cinnamon, and vanilla and beat until smooth and fully combined. Make sure the mixture is easily spreadable, and beat it a little longer if it seems too firm.

 

Line a 13- by 9-inch metal baking pan with parchment paper or foil, allowing 1 to 2 inches to hang over the long ends of the pan. Butter the parchment or foil.

 

Lightly flour a work surface and scrape the dough out of the bowl. Lightly flour the dough then gently press and pull it into a 12- by 18-inch rectangle. Dot the cinnamon butter all over the surface, then use a knife or small offset spatula to evenly spread it over the entire surface of the dough.

 

Starting at one of the 18-inch-long edges, roll up the dough, jellyroll-style. After rolling, push and gently squeeze the roll together to make it 18 inches long. Use a sharp knife to cut the roll into 12 (1 1/2-inch-thick) slices. One at a time, work the slices into an even round shape (they squish when cut) and arrange them, cut side down and about 1 inch apart on all sides, in the prepared pan, in 4 rows of 3 rolls. Cover the pan with buttered plastic wrap and let the rolls proof at warm room temperature until they are puffed and starting to fill the spaces in between them, 1 to 2 hours depending on the room temperature (the warmer the kitchen, the faster the rolls will proof).

 

Once you see the rolls puffing visibly, set a rack in the middle of the oven and preheat to 400°F. Place the pan in the oven, decrease the temperature to 375°F, and bake the rolls until they are well-risen and golden, about 25 minutes.

 

Cool the rolls in the pan on a rack for 10 minutes. Using the parchment paper or foil overhang, lift the rolls out of the pan and transfer to a work surface. DO AHEAD: Cinnamon rolls can be baked, cooled, and stored in an airtight container, up to 2 days. Warm the cinnamon rolls in a 350°F oven for about 10 minutes then ice them as described below. Cinnamon rolls can also be frozen: Once cool, return the cinnamon rolls, still on the parchment or foil, to the pan, wrap the pan in a double layer of foil, and freeze up to 2 weeks. Defrost the rolls then warm them in a 350°F oven for about 10 minutes, ice, and serve.

 

 

Make the icing:

 

In a small saucepan over low heat, warm the butter and 2 tablespoons water, stirring occasionally, until the butter is melted and the liquid is gently simmering. Remove the pan from the heat, add the confectioners' sugar, and use a small rubber spatula to stir the icing until it's thick and creamy.

 

Using a small spoon, drizzle about a tablespoon of the icing in the center of each roll and use the back of the spoon to spread the icing over the tops of the rolls. Let the icing set for about 10 minutes, then separate and serve the rolls.

 

 

Saturday, April 20

 

Bend's Foodie Crawl

to benefit Bend's Community Center

the Foodie Crawl is April 28

to see the restaurnat and more infomation:

http://www.bendscommunitycenter.org/foodie-crawl

 

 

Lemon Pudding Cake with Fresh Mixed Berries

 

 

1 tablespoon unsalted butter

2/3 cup superfine sugar, plus more for dusting

2 eggs, separated

2/3 cup reduced fat buttermilk

2 tablespoons lemon juice

1 tablespoon lemon zest

1/4 cup all-purpose flour

1/4 teaspoon salt

 

Garnish:

1 cup fresh raspberries

1 cup fresh blueberries

1 cup fresh blackberries

2 tablespoons confectioners' sugar

Directions

Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).

 

 

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.

 

 

Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

 

 

Saturday, April 13

 

 

Bacon Maple Appetizer

 

½ cup brown sugar

½ cup pecans

2 Tea. Kosher salt

1 tea. Pepper

1/8 tea. Cayenne pepper

2 Tbs. Maple syrup

½ lb. Applewood bacon – thick sliced

 

Preheat oven to 375.  Line a sheet pan with foil and place a wire baking rack on top.

 

Combine brown sugar and pecans in a food processor and process until pecans are finely ground. Add salt, pepper and cayenne and pulse to combine. Add syrup and pulse.

 

Cut bacon in half crosswise and place on backing rack making sure they don’t touch. Spread pecan mixture on each slice using all the mixture. Bake for 25-30 minutes until the topping is very brown but not burnt.

 

While hot, transfer to a plate lined with paper towles to cool. Serve at room temp.

 

 

  

 

 

Marinated Grilled Chicken With White Wine, Garlic and Lemon

 

 

2 tablespoons Italian parsley, finely chopped
2 tablespoons fresh oregano, chopped
1/4 cup dry white wine
1/4 cup olive oil
1 lemon, juice and the zest
2 garlic cloves, finely chopped
1 tablespoon black olives, finely chopped

1/2 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1 1/4 lbs boneless skinless chicken breasts (4)

 

Yogurt and Garlic Sauce

 

1 cup plain yogurt

1/4 cup sour cream

2 tablespoons fresh parsley, finely chopped

1 garlic clove, finely chopped

salt and pepper

 

 

In a glass dish not too deep, mix all ingredients, except the chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat well. Cover the dish with a plastic wrap and let marinate in the fridge for 2 hours.

 

Set the barbecue to medium-high heat. Put chicken breasts on a greased grill (keep the marinade), close the cover of barbecue and cook for about 7 minutes (baste the chicken breasts with the marinade a few times). Flip the chicken breasts and keep cooking for about 5 minutes or until the chicken is golden and not pink inside. Serve with yogurt and garlic sauce.

 

Yogurt and Garlic Sauce : In a bowl, mix yogurt with sour cream, parsley, garlic. Add salt and pepper. Cover and put in fridge for at least 4 hours.

 

Saturday, April 6

 

Gary Lewis

Gary Lewis Outdoors

http://www.garylewisoutdoors.com/

 

 

Sweet Bacon-Wrapped Venison Tenderloin

 

2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)

1/2 lb bacon (Plain, thin-sliced Bacon is best)

3 cups dark brown sugar

2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)

1/4 cup white sugar (Optional for added Sweetness)

 

1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.

 

2. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.

 

3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!

 

4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.

 

5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.

 

6. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.

 

7. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.

 

8. Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.

 

9. OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!

 

10. OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin.

 

11. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.

 

12. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.

 

13. The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich.

 

 

Saturday, March 30

 

 

Cooking oil Comparison Chart click here

 

Beet-Pickled Deviled Eggs

 

A big jar of beet-pickled hard-boiled eggs anchors many a neighborhood bar in Pennsylvania, but you can take the idea a step further, melding a colorful finger food with another classic snack. Caraway seeds add an aromatic note to the eggs’ deviled filling.

 

3 cups water

1 cup distilled white vinegar

1 small beet, peeled and sliced

1 small shallot, sliced

1 teaspoon sugar

1 Turkish or 1/2 California bay leaf

12 hard-boiled large eggs, peeled

1 teaspoon caraway seeds, toasted cooled

1/3 cup mayonnaise

1 tablespoon grainy mustard

1 tablespoon finely chopped flat-leaf parsley

 

Equipment: an electric coffee/spice grinder or a mortar and pestle

 

Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.

 

Finely grind caraway seeds in grinder.

 

Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.

 

 

 

Sour Cream, Lemon, and Herb Deviled Eggs

 

6 hard-boiled eggs

3 tablespoons sour cream

1 1/2 tablespoons mayonnaise

3/4 teaspoon Dijon mustard

1 1/2 teaspoons finely grated lemon peel

1 1/2 teaspoons fresh lemon juice

1/8 teaspoon cayenne pepper

 

Chopped fresh parsley or thyme

 

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.

 

Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

 

 

 

 

 

 

 

 

Saturday, March 23

 

Julia Gray & John Nelson

Cascade Culinary Institute

(COCC)

877-541-CHEF

Cascade Culinary Institute/Elevations Restaurant website

 

 

Coloring Easter Eggs with natural things

 

Now and Later Candies   (Bluish)

Boil 2 cups of water with 1 tablespoon of vinegar, add 12 Now and Later candies and simmer 15 minutes; strain into a mug for dyeing.

 

Red hots  (pinky red)

Boil 2 cups of water with 1 tablespoon of vinegar, add one 7-ounce box Red Hots candy and simmer 15 minutes; strain into a mug for dyeing.

 

Jello  (whatever)

Boil 2 cups of water with 1 tablespoon of vinegar, add 1 tablespoon Jell-O and simmer 15 minutes; strain into a mug for dyeing.

 

Blueberries (speckled blue)

Boil 2 cups of water with 1 tablespoon of vinegar, add 1/2 cup frozen blueberries and simmer 15 minutes; strain into a mug for dyeing.

 

Koolaid

Boil 2 cups of water with 1 tablespoon of vinegar, add 1 tablespoon Kool-Aid and simmer 15 minutes; strain into a mug for dyeing.

 

Turmeric (Yellow)

Boil 2 cups of water with 1 tablespoon of vinegar, add 2 tablespoons turmeric and simmer 15 minutes; strain into a mug for dyeing.

 

For Browns:

Black Tea – like English Breakfast, Earl Grey, Lipton

Dill seeds

Coffee

 

For Pink/Red:

Beets

Pomegranate Juice

 

Lavender:

Grape Juice

Red Zinger tea

 

Violet:

Violet Blossoms

Red onion skins

Red wine

 

Orange:

Carrots

Paprika

Chili Powder

 

Green:

Spinach

 

 

 

Baked Ham with Brown Sugar Mustard Glaze

 

1 (12-pound) shankless skinless smoked cured ham

Whole cloves for studding ham

1 cup firmly packed light brown sugar

1/4 cup prepared mustard

2 tablespoons cider vinegar

 

Preheat oven to 350 degrees

 

Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving.

 

Variation: Glazed Ham Steak with Brown Sugar Mustard Glaze

 

1 to 2-inch Ham Steak

1/2 teaspoon ground cloves

1 cup firmly packed light brown sugar

1/4 cup prepared mustard

2 tablespoons cider vinegar

Preheat oven to 350 degrees

 

Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.

 

 

Creamy Spring Peas With Pancetta

 

 

Kosher salt

2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)

1 pound sugar snap peas, trimmed

1/4 pound snow peas, trimmed and thinly sliced

4 ounces pancetta, chopped

2 tablespoons all-purpose flour

1 1/2 cups low-sodium chicken broth

1/2 cup heavy cream

Juice of 1 lemon

Freshly ground pepper

 

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.

 

Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.

 

Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.

 

 

 

 

 

Saturday, March 16

 

 

 

Three-Cheese Sorrentinos with Tomato-Olive Sauce (appitizer/small plate)

 

These delicious ravioli come from the hot Buenos Aires restaurant Social Paraiso. Freezing the Brie for 20 minutes will make trimming the rind easier.

 

Ravioli

1/2 tablespoon olive oil

3/4 cup chopped shallots

1 8-ounce piece Brie, rind trimmed, cheese cut into 1/4-inch dice

1 cup (scant) diced mozzarella (about 4 ounces)

1/2 cup diced soft fresh goat cheese (about 4 ounces)

 

36 wonton wrappers

1 egg white, beaten to blend

 

Sauce

1/4 cup olive oil

1 cup chopped onion

1 garlic clove, chopped

1 large red jalapeño chile, seeded, chopped

2 cups chopped plum tomatoes (about 12 ounces)

1 cup canned diced tomatoes with juices

1/4 cup chopped pitted green Greek olives

1/4 cup chopped pitted Kalamata olives

1/4 cup chopped fresh basil

 

1/4 cup (1/2 stick) unsalted butter

 

 

For ravioli:

 

Heat oil in heavy small skillet over medium heat. Mix in shallots. Cover and cook 5 minutes. Transfer shallots to medium bowl and cool. Add all cheeses and toss to coat.

 

Place 2 wonton wrappers on work surface; brush with egg white. Mound 1 rounded tablespoon filling in center of 1 wrapper; cover with second wrapper, egg white side facing down. Using fingertips, press around edges and filling to seal. Repeat with remaining wrappers, egg white, and filling, forming total of 18 ravioli. Place ravioli in single layer on lightly floured baking sheet. Cover with dry towel, then plastic wrap. DO AHEAD Can be made 6 hours ahead; refrigerate.

 

 

For sauce:

 

Heat oil in heavy large skillet over medium-high heat. Add onion, garlic, and jalapeño; sauté 5 minutes. Add all tomatoes, all olives, and basil. Cover and simmer 12 minutes to blend flavors. Season to taste with salt and pepper.

 

Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally, about 6 minutes.

 

Meanwhile, melt butter in heavy large skillet over medium heat; set aside. Using strainer, transfer ravioli to skillet with melted butter. Toss gently over medium heat to coat with butter, about 2 minutes. Spoon tomato sauce onto 6 plates. Top each with 3 ravioli and serve.

 

 

Glazed Radishes

 

Place radishes in a sauté pan and add water until it comes a third of the way up the vegetables. Add a slab of butter and a hearty pinch of salt and sugar, bring to a boil, then simmer over medium-high heat until most of the liquid evaporates; toss radishes in the buttery glaze.

 

Saturday, March 9

 

 

Potato-Leek Bisque

 

2 tablespoons butter

2 large leeks, white part only, chopped

4 cloves roasted garlic

4 cups reduced-sodium chicken broth

1 bag (24-ounce) frozen garlic-seasoned potatoes, Ore-Ida Steam n' Mash

1 can (14.5-ounce) petite-diced tomatoes

1/2 cup cream or milk

Salt and freshly ground black pepper

Sour cream

Scallions (green onions), finely chopped

 

In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth, frozen potatoes, and the tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to two days at this point.)

 

Return soup to pan. Stir in cream and heat through over low heat. Season to taste with salt and pepper. Garnish servings with sour cream and chopped scallions.

 

 

Chocolate Stout Cupcakes

Recipe courtesy Dave Lieberman

 

3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes

2 cups sugar

2 cups all-purpose flour

1 teaspoon baking soda

Pinch fine salt

1 bottle stout beer (recommended: Guinness)

1 stick butter, melted

1 tablespoon vanilla extract

3 large eggs

3/4 cup sour cream

1 (8-ounce) package cream cheese, softened at room temperature

3/4 to 1 cup heavy cream

1 (1-pound) box confectioners' sugar

 

Preheat oven to 350 degrees F.

 

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

 

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

 

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

 

To make the icing:

In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.

 

Top each cupcake with a heap of frosting and dust with cocoa.

 

.

 

 

 

Saturday, March 2

 

Michelle Cannon, RD, LD

Clinical Dietitian

St. Charles Medical Center

email:  micannon@stcharleshealthcare.com

 

 

Diabetic Friendly Recipes:

 

Chicken and Bok Choy Soup  

 

 

1 tablespoon vegetable oil

1 yellow onion, diced

2 cloves garlic, minced

6 cups water

4 teaspoons chicken soup base (such as

Better than Bouillon®) 6 small potatoes, diced

4 carrots, sliced

6 large bok choy ribs with leaves, finely

chopped

2 stalks celery, sliced

2 skinless, boneless chicken breast

halves, cut into 1/2-inch cubes

 

Directions:

1. Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

 

Honey Lime Fruit Salad  

 

 

Ingredients:

2 large bananas, sliced

1 (16 ounce) package fresh strawberries

, hulled and sliced

1/2 pound fresh blueberries 2 tablespoons honey

1 lime, juiced

1/3 cup pine nuts

 

Directions:

1. Combine bananas, strawberries, and blueberries in a bowl. Drizzle honey and lime juice over fruit; stir to coat. Sprinkle with pine nuts.

 

 

 

 

Saturday, February 23

 

Rockin' Daves Bagel Bistro & Catering

Dave Cohen / Dave Flier

661 NE Greenwood

Bend, OR

541.318-8177

http://www.rockindaves.com/

 

 

 

Sweet Palmiers 

 

Makes about 64 palmiers

 

I have made this before using sugar, cinnamon & sugar, honey and even savory palmiers with  grated Parmigiano Reggiano, crumbles blue cheese, etc.

 

4 sheets puff pastry

1 1/2 tablespoons sugar

 

 Preheat oven to 400°F.

 

Sprinkle some sugar on a work surface and cover it with a puff pastry square sheet. Then sprinkle more sugar evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the pastry sheet square so that they the sides meet in the center. Fold in same sides of the pastry again.

 

Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in sugar and arrange, cut side down, on an ungreased baking sheet. Repeat with three remaining pastry sheets.

 

Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.

 

 

Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa B, L or D meal: good for Breakfast, Lunch or Dinner

Recipe courtesy Rachael Ray

 

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1/2 pound bulk breakfast sausage, such as maple sausage

1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons

1 large red onion thinly sliced, divided

2 teaspoons chili powder, 2/3 palm full

1 teaspoon ground cumin, 1/3 palm full

2 teaspoons ground coriander, 2/3 palm full

Salt and pepper

3 yellow vine ripe tomatoes, seeded and diced

1 small jalapeno pepper, seeded and chopped

2 to 3 tablespoons chopped fresh cilantro, a palm full

1 lime, juiced

1/2 cup chopped flat-leaf parsley, a few handfuls

1 cup grated manchego or extra-sharp Cheddar

1 tablespoon butter

4 large eggs

 

Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.

 

While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.

 

Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.

 

Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!

 

Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.

 

 

 

 

Saturday, February 16

 

Spiro N. Bellas

Personal Chef
541.526.0831

541.420.3235

spirob@bendbroadband.com

 

 

Avgolemono (Greek Lemon Egg Soup)

 

1 whole Chicken

¼ onion – whole

2 carrots – big chunks

3 ribs celery – big chunks

2 eggs

2 lemons – squeezed

 

Place chicken, onion, carrots & celery in big soup pot, cover with water & boil until chicken is tender – about 45 minutes.  Remove items from pot.  Add in a cup of rice or orzo into the broth at this point if you wish.

 

In a blender- put lemon juice & eggs & blend until frothy & increased volume by about 2-3 times.

 

Put a ladle of broth into the blender & blend well – to temper, then add blender contents into the broth. Stir well until creamy.

 

You can shred the chick into the broth or put the chicken in a hot 395 oven for about 10 minutes to crisp up before adding back into the pot (brush chicken with butter or olive oil to keep from drying out).

 

 

Lamb Chops with Fresh Herbs and Roasted Figs

Bon Appétit | September 2009

 

Yield: Makes 6 servings

 

Lamb chops:

1 tablespoon chopped fresh rosemary

4 teaspoons chopped fresh thyme

4 teaspoons chopped fresh marjoram

2 2-pound racks of lamb, trimmed of fat and sinew

2 tablespoons olive oil

2 garlic cloves, sliced

2 tablespoons grapeseed oil

 

Roasted figs:

12 ripe Kadota figs, halved lengthwise

16 sprigs lemon thyme or regular thyme

Extra-virgin olive oil

 

For lamb:

 

Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.

 

Preheat oven to 425°F. Heat grapeseed oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes. Maintain oven temperature; reserve baking sheet for figs.

 

For figs:

 

Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes.

 

Cut lamb racks into individual chops; arrange on plates and place figs alongside.

 

Saturday, February 9

 

Rik's Rubs

Rik & Kim Reynolds, Ste 3, PMB 147

740 NE 3rd St.

Bend, OR 97701

541.241.9884

http://riksrubs.com/

 

Rik’s Rubs ORIGINAL Crab Puffs

By Kim Reynolds on 02/08/2013 in Recipes

 

So delicious at the Chinese restaurant, and super easy, tastier and less expensive to do at home!

 

1 package wonton or eggroll wrappers

1 cup imitation or real crab

1 @ 4 oz package cream cheese

1 tablespoon Rik’s Rubs ORIGINAL

 

Cut wrapper into quarters. Mix together remaining ingredients. Place 1/2 teaspoon of filling toward one corner of the wrapper. Wet the two upper sides and press into a triangle. Take the two even ends and fold them inward making a little package. You can freeze at this point or drop in hot oil until golden brown. 3-4 mins. Drain on paper towel. Caution inside is hot! The boys like to dip them in sweet chili sauce, Kim prefers hot mustard and soy sauce. Enjoy!

 

 

Rik’s Rubs ORIGINAL Brown Dogs

By Kim Reynolds on 02/07/2013 in Recipes

 

2 sticks of butter

6 ounces unsweetened chocolate

2 teaspoons coffee powder

2 cups sugar

2 teaspoons vanilla

4 eggs-slightly beaten

1 ¾ cups flour

½ cup chocolate chips

½ cup Rik’s Rubs ORIGINAL Roasted Nut Mix, chopped

 

Melt butter and chocolate in a large saucepan. Add coffee powder and remove from heat. Add sugar, vanilla and eggs, Combine well and add flour, stirring until just mixed. Fold in chocolate chips. Pour into a greased baking dish and top with Rik’s Rubs ORIGINAL Roasted Nut Mix or  Rik’s Rub ORIGINAL Candied Pecans and bake at 350 for 30 minutes.

 

Rik’s Rubs ORIGINAL Candied Pecans

By Kim Reynolds on 01/13/2013 in Recipes

 

Nonstick vegetable oil spray

3 tablespoons light corn syrup

2 teaspoons Rik’s Rubs ORIGINAL

1 1/2 cups pecan pieces

 

Preheat oven to 325;°F. Spray baking sheet with nonstick spray. Combine corn syrup and next Rik’s Rub ORIGINAL in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)

 

 

Rik’s Rubs ORIGINAL Roasted Nut Mix

By Kim Reynolds on 01/13/2013 in Recipes

 

2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, hazelnuts, walnuts, pecans and whole unpeeled almonds

2 tablespoons coarsely cho