Hi,
This recipe has been a favorite for many years. Whenever I make it someone always asks me for the recipe. Although the recipe calls for a food processor, I think you can make it without, if you're patient and finely chop the nuts in the first steps. Of course, if you have a food processor, it goes much faster. The recipe is very rich and is almost like candy.
Preheat oven to 325 degrees.
2 cups walnuts chopped (I have also made this with a mixture of nuts such as pecans, walnuts, or almonds.)
1/2 cup sugar
Whirl the walnuts and sugar in a food processor until nuts are coarsely ground. Pour nuts into an 11 inch tart pant with removable sides.
4 tablespoons melted butter
Add butter to the nut mixture and mix thoroughly. Press mixture evenly over bottom and sides of pan. Line a rimmed baking sheet with aluminum foil and set the pan on the sheet. Sometime the tart with leak and the aluminum foil will prevent the butter from leaking and burning in your oven. Bake for 20 to 30 minutes, until the crust begins to brown around the edges.
4.5 ounces bittersweet or semisweet chocolate, coarsely chopped
4.5 ounces bittersweet or semisweet chocolate, finely chopped
4 tablespoons butter
While the crust bakes chop the chocolate. Place in separate bowls. In microwaveable bowl place the finely chopped chocolate and the butter and microwave at half power 30 to 45 seconds until the chocolate melts. (Microwave at half power for an additional 15-20 seconds if the chocolate is not melted.) Stir the mixture until it is smooth.
6 large egg yolks
1 teaspoon cognac or brandy (optional)
3 tablespoons sugar
1/2 teaspoon almond extract
With a mixer beat the eggs yolks and the three other ingredients until the mixture turns pale yellow, about 3 minutes. Add the chocolate-butter mixture and beat to blend. Stir in the coarsely chopped chocolate. Pour mixture into the warm nut crust. Bake in the 325 degree oven for 15 to 20 minutes, until the center just begins to firm up. Set on rack to cool. Remove rim.
If you want to really go over the top, you can serve this with whipped cream, although I feel like it doesn't really need it.
Hope this shocks and awes your friends like its done for me.
Hugs,
Mameekosan
Friday, November 16, 2012
Sunday, November 4, 2012
Winter Squash or Root Veggie Gratin
Hi,
The leaves are turning here and there is a nip in the air. I think it's time to take out the woolies and the flannel sheets. I've been putting off the inevitable. But, I think it's time.
This is a great recipe for all the winter squash that's starting to be available. I made it with a butternut squash and part of a giant turnip that I got from the last week of the CSA.
Preheat oven for 400 degrees.
2 butternut squashes or a combination of winter squash and turnips, seeded, peeled and sliced 1/2 inch thick
I put the squash/turnips into an oval french white casserole dish. I added water to rinse and poured off all the excess. Then I microwaved them until just short of tender. You don't want to cook them until they are mushy. I would microwave them for 10 minutes and then check. I think you could use a kabocha squash, but it would take less time than the butternut squash or the turnip. While you microwave the rooty stuff, proceed with the rest.
1 tablespoon olive oil
1 large onion thinly sliced
2 clove garlic, roughly chopped
Cook the onion and garlic in the olive oil in a medium sized pot, until tender.
1 cup heavy cream
pinch of nutmeg
Add the heavy cream and nutmeg to the pot and bring to a boil. Remove from heat.
1/2 cup chopped parsley (I didn't have parsley and used cilantro instead)
1 teaspoon dry sage
Add the herbs to the cream. Stir. Be sure to remove any extra liquid from the casserole with the squash. Then pour in the cream mixture.
1/2 cup panko bread crumbs
1 cup grated Swiss cheese
Add the bread crumbs and cheese and mix. Sprinkle a little panko over the top. Bake for 25 minutes until the squash is cooked through. If the top hasn't browned, you can finish with a few minutes under the broiler. When I made this, the top was brown and I didn't need to do the broiler step.
This is a very rich and delicious side dish with some simple baked chicken. It could also be a nice vegetarian dish with a green salad on the side. I thought it was so nice and hot and perfect for the autumn.
Hope you'll enjoy this dish as much as I did. Plus, it makes plenty for lunches and dinners.
Hugs,
Mameekosan
The leaves are turning here and there is a nip in the air. I think it's time to take out the woolies and the flannel sheets. I've been putting off the inevitable. But, I think it's time.
This is a great recipe for all the winter squash that's starting to be available. I made it with a butternut squash and part of a giant turnip that I got from the last week of the CSA.
Preheat oven for 400 degrees.
2 butternut squashes or a combination of winter squash and turnips, seeded, peeled and sliced 1/2 inch thick
I put the squash/turnips into an oval french white casserole dish. I added water to rinse and poured off all the excess. Then I microwaved them until just short of tender. You don't want to cook them until they are mushy. I would microwave them for 10 minutes and then check. I think you could use a kabocha squash, but it would take less time than the butternut squash or the turnip. While you microwave the rooty stuff, proceed with the rest.
1 tablespoon olive oil
1 large onion thinly sliced
2 clove garlic, roughly chopped
Cook the onion and garlic in the olive oil in a medium sized pot, until tender.
1 cup heavy cream
pinch of nutmeg
Add the heavy cream and nutmeg to the pot and bring to a boil. Remove from heat.
1/2 cup chopped parsley (I didn't have parsley and used cilantro instead)
1 teaspoon dry sage
Add the herbs to the cream. Stir. Be sure to remove any extra liquid from the casserole with the squash. Then pour in the cream mixture.
1/2 cup panko bread crumbs
1 cup grated Swiss cheese
Add the bread crumbs and cheese and mix. Sprinkle a little panko over the top. Bake for 25 minutes until the squash is cooked through. If the top hasn't browned, you can finish with a few minutes under the broiler. When I made this, the top was brown and I didn't need to do the broiler step.
This is a very rich and delicious side dish with some simple baked chicken. It could also be a nice vegetarian dish with a green salad on the side. I thought it was so nice and hot and perfect for the autumn.
Hope you'll enjoy this dish as much as I did. Plus, it makes plenty for lunches and dinners.
Hugs,
Mameekosan
Pork Chops with Orange or Lemon Glaze
Hi,
I've made these pork chops a couple of times now and I think this may become one of my go-to recipes for pork chops. It's fast and easy and I usually have most of the ingredients around.
4 bone in pork chops (1/2 to 3/4 inch thick)
salt and pepper
1 teaspoon cumin
1 teaspoon sugar
2 tablespoons olive oil
Rub each pork chop with salt and pepper and cumin on both sides. Sprinkle one side of the chop lightly with sugar. (I know this seems a bit strange.) Put the olive oil into a large heavy frying pan. Place the chop with the sugar side down. Heat the pan with the chops in them over medium heat, until lightly browned. It'll take 6 to 9 minutes. Don't move them around, be patient.
Turn the chops over and reduce heat to low, cover the pan and cook for another 3 to 6 more minutes, until the pork chops are cooked through. Remove the chops to a platter and cover with aluminum foil.
1 cup sliced mushrooms (these are optional, but were nice the last time I made them)
1 tablespoon olive oil
2 garlic cloves minced
1/2 teaspoon red pepper flakes
Add the ingredients above and cook for a couple of minutes, until the mushrooms are tender or if you didn't use the mushrooms until the cloves are fragrant.
Juice from 1 lemon or 1 orange
Add the juice and cook for another minute, stirring. Pour the mixture over the chops and serve.
While the chops are cooking, you can make a simple green salad, and slice a bit of melon. If you make more than one chop you'll have enough for another lunch or another lunch and dinner!
Happy cooking!
Hugs,
Mameekosan
I've made these pork chops a couple of times now and I think this may become one of my go-to recipes for pork chops. It's fast and easy and I usually have most of the ingredients around.
4 bone in pork chops (1/2 to 3/4 inch thick)
salt and pepper
1 teaspoon cumin
1 teaspoon sugar
2 tablespoons olive oil
Rub each pork chop with salt and pepper and cumin on both sides. Sprinkle one side of the chop lightly with sugar. (I know this seems a bit strange.) Put the olive oil into a large heavy frying pan. Place the chop with the sugar side down. Heat the pan with the chops in them over medium heat, until lightly browned. It'll take 6 to 9 minutes. Don't move them around, be patient.
Turn the chops over and reduce heat to low, cover the pan and cook for another 3 to 6 more minutes, until the pork chops are cooked through. Remove the chops to a platter and cover with aluminum foil.
1 cup sliced mushrooms (these are optional, but were nice the last time I made them)
1 tablespoon olive oil
2 garlic cloves minced
1/2 teaspoon red pepper flakes
Add the ingredients above and cook for a couple of minutes, until the mushrooms are tender or if you didn't use the mushrooms until the cloves are fragrant.
Juice from 1 lemon or 1 orange
Add the juice and cook for another minute, stirring. Pour the mixture over the chops and serve.
While the chops are cooking, you can make a simple green salad, and slice a bit of melon. If you make more than one chop you'll have enough for another lunch or another lunch and dinner!
Happy cooking!
Hugs,
Mameekosan
Brownies - Cakey not Dense and Fudgy
Hi,
I have been looking for the perfect brownie recipe for a long time. I think this may be it. It's not dense and fudgy. Dense and fudgy brownies almost seem undercooked and are fine when they come out of the oven, but then they end up being like a dry brick. Okay, I'm not a fan. But you gotta try these.
Preheat oven to 350 degrees. Line a 9 inch pan with two sheets of parchment paper or aluminum foil. One is folded into a 9 inch strip and goes one way and hangs over the opposite edges. The other is also folded in a 9 inch strip and goes the other way. You'll end up with all the surfaces covered and it's easy to lift out the cooked brownie.
4 ounces unsweetened chocolate
Place chocolate in a microwave safe bowl. Microwave at 50% power for 2 minutes. Check to see if the chocolate is melted. If not microwave again at 50% power for 2 minutes. You want to stop when the chocolate is just melted. Set the chocolate aside to cool.
1 1/3 cup all purpose flour
3 tablespoons alkalized cocoa powder (I found some that was organic and alkalized)
1/4 teaspoon baking powder
1/4 teaspoon salt
Mix the dry ingredients together in a bowl or on a sheet of waxed paper. Set aside
1 1/2 stick (12 tablespoons) butter at room temperature
Cream the butter in an electric mixer at medium speed for 2 minutes. Scrape the bowl.
2 cups granulated sugar
Add the sugar in two additions, beating 1 minute after each addition.
3 eggs
Beat in the eggs, one at a time, mixing them in before adding the next.
2 teaspoons vanilla extract
Add in the vanilla. Mix. Add in the cooled melted chocolate, then the flour mixture, beating only until just blended.
1/2 cup heavy cream (I didn't have heavy cream so I had some light cream and added 1 tablespoon of melted butter)
Add the cream and beat until just blended. Remove from mixer and make sure the everything is mixed. Transfer batter to the baking pan. Bake for 40 minutes or until just set. Cool on rack.
Well, tell me what you think of these. I think they're the best brownies I've ever made. You will need a mixer and some heavy cream but I think they're worth it.
Hugs,
Mameekosan
I have been looking for the perfect brownie recipe for a long time. I think this may be it. It's not dense and fudgy. Dense and fudgy brownies almost seem undercooked and are fine when they come out of the oven, but then they end up being like a dry brick. Okay, I'm not a fan. But you gotta try these.
Preheat oven to 350 degrees. Line a 9 inch pan with two sheets of parchment paper or aluminum foil. One is folded into a 9 inch strip and goes one way and hangs over the opposite edges. The other is also folded in a 9 inch strip and goes the other way. You'll end up with all the surfaces covered and it's easy to lift out the cooked brownie.
4 ounces unsweetened chocolate
Place chocolate in a microwave safe bowl. Microwave at 50% power for 2 minutes. Check to see if the chocolate is melted. If not microwave again at 50% power for 2 minutes. You want to stop when the chocolate is just melted. Set the chocolate aside to cool.
1 1/3 cup all purpose flour
3 tablespoons alkalized cocoa powder (I found some that was organic and alkalized)
1/4 teaspoon baking powder
1/4 teaspoon salt
Mix the dry ingredients together in a bowl or on a sheet of waxed paper. Set aside
1 1/2 stick (12 tablespoons) butter at room temperature
Cream the butter in an electric mixer at medium speed for 2 minutes. Scrape the bowl.
2 cups granulated sugar
Add the sugar in two additions, beating 1 minute after each addition.
3 eggs
Beat in the eggs, one at a time, mixing them in before adding the next.
2 teaspoons vanilla extract
Add in the vanilla. Mix. Add in the cooled melted chocolate, then the flour mixture, beating only until just blended.
1/2 cup heavy cream (I didn't have heavy cream so I had some light cream and added 1 tablespoon of melted butter)
Add the cream and beat until just blended. Remove from mixer and make sure the everything is mixed. Transfer batter to the baking pan. Bake for 40 minutes or until just set. Cool on rack.
Well, tell me what you think of these. I think they're the best brownies I've ever made. You will need a mixer and some heavy cream but I think they're worth it.
Hugs,
Mameekosan
Basic Meat Loaf - Comfort Food
Hi,
I'm sorry that it has been so long since I've posted any new recipes. I decided to take some online courses and the two classes have been distracting me from my recipe blogging. But I finished my one course and got a 94 on the final. Not too bad... K requested a meat loaf recipe and I did end up giving her one over the phone, but I thought because meat loaf is such a great comfort food and very good for left overs, my recipe blog would be lacking without it.
If you make the whole recipe with 2 pounds of ground meat you can bake half shaped into a loaf and take the other half and shape them into meat balls. Then bake both in the oven. The meat balls will take about half the time as the meat loaf. Bake the meat loaf in a pyrex baking dish and bake the meatballs on a rimmed baking pan. You can also just make one big meat loaf and it will heat up great for leftovers or for meat loaf sandwiches.
1/2 cup plain bread crumbs, fresh if possible
1/2 cup milk
Preheat the oven to 350 degrees. Soak the bread crumbs in milk.
2 pounds ground meats (I usually just use beef, but you can also make a mixture with lamb or pork)
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley chopped
2 clove garlic, minced
1 teaspoon dried sage leaves
1/2 teaspoon salt
ground black pepper
1 onion finely chopped
1 small carrot finely chopped (this is optional, I usually don't do this, but more veggies are always good)
Mix the above ingredients together. Add the soaked bread crumbs. Mix thoroughly. Shape the mixture into 1 large loaf or 1 small loaf and a pan of meatballs. The meat loaf will take 1 hour and 15 minutes and the meat balls will take about 30 minutes. The meat loaf will be done when no longer red in the center.
And don't forget to make meat loaf sandwiches! They are one of my favorites with a little dijon mustard and some arugula. Enjoy and receive hugs and warm thoughts from home because you know that meatloaf is comfort food.
Hugs,
Mameekosan
I'm sorry that it has been so long since I've posted any new recipes. I decided to take some online courses and the two classes have been distracting me from my recipe blogging. But I finished my one course and got a 94 on the final. Not too bad... K requested a meat loaf recipe and I did end up giving her one over the phone, but I thought because meat loaf is such a great comfort food and very good for left overs, my recipe blog would be lacking without it.
If you make the whole recipe with 2 pounds of ground meat you can bake half shaped into a loaf and take the other half and shape them into meat balls. Then bake both in the oven. The meat balls will take about half the time as the meat loaf. Bake the meat loaf in a pyrex baking dish and bake the meatballs on a rimmed baking pan. You can also just make one big meat loaf and it will heat up great for leftovers or for meat loaf sandwiches.
1/2 cup plain bread crumbs, fresh if possible
1/2 cup milk
Preheat the oven to 350 degrees. Soak the bread crumbs in milk.
2 pounds ground meats (I usually just use beef, but you can also make a mixture with lamb or pork)
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley chopped
2 clove garlic, minced
1 teaspoon dried sage leaves
1/2 teaspoon salt
ground black pepper
1 onion finely chopped
1 small carrot finely chopped (this is optional, I usually don't do this, but more veggies are always good)
Mix the above ingredients together. Add the soaked bread crumbs. Mix thoroughly. Shape the mixture into 1 large loaf or 1 small loaf and a pan of meatballs. The meat loaf will take 1 hour and 15 minutes and the meat balls will take about 30 minutes. The meat loaf will be done when no longer red in the center.
And don't forget to make meat loaf sandwiches! They are one of my favorites with a little dijon mustard and some arugula. Enjoy and receive hugs and warm thoughts from home because you know that meatloaf is comfort food.
Hugs,
Mameekosan
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