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Easter Recipes (03/21/05)

Citrus Glazed Ham

Roasted Squash Mashed Potatoes

Hello again to everyone! This week's recipes could be used for the Easter holiday coming up. The first is a glaze for the ham, and yes it can be made a day or two before as we all know how hectic family get-togethers can be. The second recipe is a family favorite of mine and gets rave reviews from all. It is very simply squash and mashed potatoes mixed together. The color from the squash perks up any plate. The orange color goes with the season as well. It is quite evident that beautiful colors in fashion are here for another season. I was at the Simply She Show at the fair grounds this past weekend and bright color is all the rage from clothing to accessories.

Citrus Glazed Ham

1 cup orange juice

zest from 1 orange

1/2 cup brown sugar

1/4 cup honey

1/4 cup orange or apricot marmalade

2 tbsp Dijon mustard

Mix all the ingredients together and heat in the microwave until warm and all the sugar is melted. Pour the mixture over the ham that you have made cross-hatch marks all over, cutting 1/8 of an inch into the ham. Remove any large areas of fat if it is a pit ham with or without a bone (not one of those pressed and overly processed hams).

Cook the ham in a 320 degree oven and baste every half an hour. If the juices and the glaze in the bottom of the pan start to burn add some water or more orange juice. Cook until the internal temperature of the ham is 155 degrees then remove it from the oven. Continue to baste it as it cools slightly. The glaze will thicken slightly and form a beautiful glistening coating over the ham. Then serve as usual.

Roasted Squash Mashed Potatoes

For this recipe I will give you the ingredients and preparation, but the exact amounts are up to you. This is just mashed potatoes mixed with 1/3 part roasted butternut squash.

1 small butternut squash cut in half length wise, seeds removed

2-3 lbs potatoes peeled and quartered, my favorite are Yukon gold which do not have to be peeled

1 head roasted garlic

milk, butter and sour cream as you would use for mashed potatoes

1 pinch nutmeg

Season the squash with salt, pepper and rub with butter and bake in a 350 degree oven flesh side up uncovered until soft like a baked potato. This will take about 45 minutes to 1 hour. Scrape the pulp or flesh from the skin and discard the skin and keep the pulp warm.

Cook the potatoes in boiling salted water, drain and keep warm.

Proceed as you would when making mashed potatoes. Either with a mixer or with a potato masher blend the potatoes, squash, roasted garlic, milk, butter, sour cream, salt, pepper and nutmeg. The end product will have a nice orange color from the squash. You decide the exact ratio of potatoes to squash. I prefer a mixture of half and half potatoes to squash with lots of roasted garlic. And the nutmeg is a great compliment to the squash. Enjoy!

St. Patrick's Day Recipes (03/07/05)

Irish Soda Bread

Lamb Stew

Here are two recipes sure to make your St. Patty's day a little more authentic. The lamb stew is topped with mashed potatoes similar to a shepherd’s pie. Enjoy!

Irish Soda Bread

Mix together the following:
3 cups flour
½ tsp salt
2 tsp baking powder
1 tsp baking soda
pinch of cream of tartar
½ cup sugar

Mix thoroughly and cut in or break in with your fingers:

¼ lb margarine room temp

When the mixture resembles fine crumbs add:

1 cup of raisins or currants

Beat together:

1 egg
1 cup of buttermilk

Add to flour and raisin mixture. Turn it out onto a floured surface and kneed until no longer sticky. Put into an 8 or 9 inch greased pan and press to fit the size of the pan. Bake at 350 degrees for about 1 hour.

LAMB STEW

3 LBS of lamb leg or shoulder cut up into stewing size
flour for dusting
1 large onion diced
4 cloves of garlic chopped
3 parsnips cut into medium dice
3 carrots cut into medium dice
1 ½ cups red wine or Guinness beer
1 ½ cups beef broth or chicken broth
1 can diced tomatoes
2 tbsp fresh rosemary
1 bay leaf
water if needed
oil for searing the lamb
your favorite mashed potatoes for topping the stew

Begin by seasoning the lamb with salt and pepper. Put the lamb in a Ziploc bag and pour enough flour over to lightly coat, at least ¼ cup of flour. Do this in two batches. In your stew pot set on medium high, sear the meat. This means do not overcrowd the pan and take your time to brown at least one side of the stew meat, adding more oil or bacon fat if needed. Searing the meat at this point adds a richness and deep brown color and flavor to you finished product. When you sear the meat you are not cooking it you are merely browning it nicely on one or all sides. If your pan gets too burned in the bottom, wipe it out and begin again.

After you have browned all the meat, set it aside in a bowl to collect the juices. In the same stew pot with some of the brown bits still in it, cook the onions, garlic, parsnips and carrots about 5 minutes. Add the wine, stock tomatoes, rosemary and bay leaf. Cover and bring to a boil and reduce cooking on very low until the meat is tender. You can also finish it in the oven if desired instead of on the stove top. If your stew looks like it could use some more liquid, by all means add some! In the beginning the liquid should just barely cover the meat. It will reduce and thicken as it cooks, due to the flour that was on the meat in the beginning.

When the stew is cooked and tastes good (yes you need to taste your food as you cook--you would not want to serve your guests a bland pot of stew!), complete the dish. Top it with your favorite mashed potatoes and dot the top with butter and brown in a hot oven until the tips of the potatoes are brown. Serve immediately.

A Recipe for Kids in the Kitchen (02/28/05)

Hello to new visitors and to the regulars who have been trying some of my recipes, thanks. This week is all about ease. We are going to get some help from the market and make it our own and have some fun. Grilled flatbread pizzas are a hot appetizer item lately in restaurants. In the restaurant we made the dough for this from scratch, but you can take the refrigerator pizza crust or even the French bread pop dough and roll it out for pizza crust. Just roll it out with a little flour to your desired thickness and either top it with your favorite toppings or grill it for a few minutes on each side. The following is a recipe for grilled vegetables which I love to use as a topping with a little marinara or pesto spread on the curst first. With my son Jake, who is 4 years old, he gets to make a "J" shaped pizza all his own that he can top with anything. I resist the urge to make him keep it neat and perfect; he is so proud of his creation and wastes no time gobbling it up at the table.

Roasted Vegetable Flatbread Pizza

1 zucchini in medium chunks

1 squash in medium chunks

1 portabella mushroom diced

1 small red onion diced

1 bell pepper diced

2 cloves of garlic smashed but not chopped

1 tbsp fresh rosemary

sprinkle of olive oil

sprinkle of balsamic vinegar

salt and pepper to taste

Begin by tossing the vegetables, rosemary, and garlic in enough oil to lightly coat and enough balsamic vinegar to taste and season with salt and pepper. Since all the veggies will cook in about the same time you do not have to keep them separate. Layer them on a cookie tray lined with foil. Make sure they are in a single layer so they brown and caramelize evenly. If they are piled up, when the juices release they will only steam or boil in their own liquid, creating a soggy mess. Use 2 trays if needed--you will be happier with the results.

Bake them in a fairly hot oven (375-400) degrees for about 15 minutes. When they are slightly brown and cooked 3/4 of the way through, they are done. You may need to stir the vegetables half way through to prevent hot spots.

Now these can be tossed with pasta or made into a sandwich, or used as a topping on the refrigerator pizza crust.

Next week I have a great recipe for soda bread spanning 2 generations.

Then some great brunch ideas, and then spring will be here!!!

Have a great week and have some fun in the kitchen.
Karen Tipps

This Week's Recipe (02/21/05)

Rigatoni Bolognese

Make a double batch of this Bolognese sauce and freeze it or use it instead of the traditional ground beef sauce in your lasagna. If you are being very health conscious omit the heavy cream and substitute spinach or zucchini. Also, use fun shapes of pasta like corkscrews or bowties.

Rigatoni Bolognese

1 lb hot Italian sausage

1 onion diced

4 cloves garlic

1 cup red wine

1 large can plum tomatoes diced and drained (reserve the juice)

2 red peppers, roasted and chopped, canned are fine

crushed chilis to taste

cracked black pepper to taste

2 tbsp fresh basil and parsley, optional

2 tbsp olive oil

1 cup heavy cream

1 lb rigatoni or penne pasta, cooked

parmesan cheese for the top

Brown the sausage.

Add onion, garlic, red chilies and black pepper. Cook until soft about 10 minutes.

Add red wine, diced tomatoes and red peppers.

Simmer on low about 10 minutes. Add heavy cream and herbs if desired.

Drizzle in the olive oil and serve over the pasta and top with parmesan cheese.

Lots of fresh basil and parsley give this dish great taste if you choose to add it.

Valentine's Day Recipes! (02/09/05)

Soy Glazed Salmon
Corn and Bacon Relish
Flourless Chocolate Cake

Here are two recipes sure to please the special someone you may want to cook for this coming Valentine's Day! February 14th is typically one of the busiest nights in the restaurant scene. Therefore, occasionally things do not go as smoothly in a restaurant setting due to the extra volume. Why not try these easy recipes that have things that can be prepared the day before? Also, why not wait until the kids go to bed, say early at 8:00, then have a romantic meal in peace!

Soy Glazed Salmon

2 (7oz) pieces of salmon, season with salt and pepper and brown on one side in a hot pan about 3 minutes; transfer to a baking dish and glaze with following ingredients and bake in a 370 degree oven for about 15 minutes or until done to your liking. If you have a cedar or alderwood, plank the salmon would be wonderful cooked on that instead of the baking dish. Lots of added flavor when it is cooked on the wood.

Glaze

1/4 cup honey
1/4 cup soy sauce
3 tbsp lime juice
1/4 cup chicken stock
1 tbsp Dijon mustard
1 tsp fresh ginger (optional)

Simmer all ingredients in a sauce pan about 10 minutes until it thickens slightly. Then glaze the seared salmon.

Corn and Bacon Relish

2 ears of corn roasted in the husk on the grill or in the oven, (pull back the husk and remove the silk and pull the husk back up before cooking)
4 slices of bacon cooked and crumbled
3 tbsp red onion finely chopped
3 tbsp red pepper finely chopped
salt and pepper to taste
1 tbsp red wine vinegar
chopped chives or parsley for color

Mix all the ingredients together and refrigerate overnight. Frozen corn can replace the fresh corn-- just cook it a little in a hot pan with some butter and even brown it a little for flavor. This goes great with grilled pork as well. The glaze and the relish can be made 1 day ahead. Also, the batter for the flourless cake can be made the morning of and refrigerated until use.

Flourless Chocolate Cake

12.5 oz bittersweet chocolate (do not use milk or white chocolate)
10 oz unsalted butter
10 whole eggs
1 cup plus 1 tablespoon sugar

Combine the butter and chocolate over a double boiler and melt. Stir with a spatula during this time. Make sure the top does not touch the water and also that the water never boils. The water should be only steaming and minimal bubbles, otherwise the chocolate will scorch.

Combine the eggs and sugar and mix with a spoon. You are trying not to incorporate air into the mixture.

Remove the chocolate butter mixture from the double boiler and fold the chocolate mixture into the egg mixture slowly. Do not reverse this process or the eggs will scramble and you will have to start over.

Coat 8 soufflé cups with butter or pan spray. Portion the mixture about ½ an inch from the tip of the cups and bake at 375 degrees for 12-15 minutes or until the cake puffs slightly and cracks on the top. Serve the cake warm or room temperature. A great accompaniment is sliced strawberries or raspberries and caramel sauce.

This Week's Recipe (02/07/05)

Roast Chicken with Black Pepper and Maple Glaze

One whole roasting chicken, 2-3 lbs

4 slices cooked bacon

1 head roasted garlic

1 tbsp chopped rosemary

Cook the bacon, saving the rendered fat. Coarsely chop the bacon, garlic and rosemary in a food processor or with a knife, forming a paste. Gently lift the skin of the chicken, being careful not to rip it, and smear the bacon mixture under the skin by the breasts and working down into the legs. Season the inside of the bird with salt and pepper. Place on roasting rack and rub the skin with oil or butter and sprinkle with salt and pepper. Roast 375 degrees about an hour or until a meat thermometer inserted between the leg and thigh reads 155-160 degrees. Remove from oven and let rest.

Black pepper and maple glaze

1 cup pure maple syrup

¼ cup whole grain Dijon mustard

¼ cup cracked black peppercorns

Combine all ingredients and baste chicken the last 20 minutes, reserving some for basting at the table

Try mixing mashed potatoes with butternut squash for a different and great side that your kids will eat. Put raw, peeled butternut squash in with the raw potatoes when you boil them. When both are soft, drain and mash with sour cream, butter and milk. Don't forget to season with salt and pepper.

Superbowl Recipes (01/31/05)

Chicago Style Italian Beef
Banana Cream Pie with Pretzel Crust
Spicy Red Pork Chili

This week's recipes are perfect for your Superbowl get together. The Italian beef cooks in the crock pot overnight, so what could be easier? This is no wimpy chili recipe! It is thick and spicy. Just what you need to spice up your party. Take it easy on yourself and make it a day or two early and reheat it. Serve it with cornbread muffins you make from a box and add shredded cheese and scallions. For dessert make the pretzel crust banana cream pie. It has to set overnight so make it early as well.

Chicago Style Italian Beef

4# Chuck eye roast with some fat on it

1 tbsp Montréal steak seasoning, found in the spice section

1 medium red onion julienne

1 jar pepperoncinis, small

1 bay leaf

1 tsp Cajun spice

1 can beef broth

1 can beer

Worcestershire

1 tbsp whole grain mustard

Begin by rubbing the Montréal steak seasoning on the meat and give it a good sear in a cast iron skillet until it is very brown on all sides. Put it in a crock pot with the rest of the ingredients and put it on the lowest setting for about 10 hours. When the meat pulls apart with a fork it is done. Until it is that tender just let it keep cooking. Pull the meat out of the liquid and remove any large chunks of fat and shred with 2 forks or cut with a knife. Return to the liquid and serve hot. This is even better the next day. Serve with toasted ciabatta bread, provolone cheese and let the bread sop up the juices. MMMM.......enjoy!

If you do not have Montreal steak seasoning, be sure to season with salt and pepper, then add a little onion powder and garlic powder.

Banana Cream Pie with Pretzel Crust

crust:

1 1/2 cups crushed pretzels, somewhat chunky

1/2 cup melted butter

2 tbsp brown sugar

Mix all the ingredients together and press into a 9" pie plate and bake at 400 degrees for 8-10 minutes. Cool.

filling:

2 1/4 cups whole milk

2/3 cup sugar

salt

1/3 cup cornstarch

3 whole eggs

4 tbsp whole butter unsalted

2 tsp vanilla

2 bananas

Start with 2 cups of the milk and bring to a simmer on the stove with the sugar and salt. Meanwhile in a bowl mix the 1/4 cup milk with the cornstarch and eggs.

When the milk on the stove is simmering, pour 1/3 of it over the egg mixture, whisking all the time! Return the milk back to the stove and whisk the egg mixture into the pot. Stirring constantly, bring the mixture to a simmer and cook 15 minutes. Some of it may stick to the bottom, just whisk it back in. Do this process slowly. If you rush it, it will curdle. The whole process can be done over a double boiler. When it is thick, strain it into a clean bowl and cool slightly. Whisk in the butter and vanilla. When it is just slightly warm, fold in the sliced bananas and pour into the cooled pie shell. Serve with caramel sauce and whipped cream.

Spicy Red Pork Chili

1/2 lb applewood smoked bacon

4 # pork shoulder cut into 1" cubes

2 tbsp pork fat, or vegetable oil

1 large white onion chopped

2 jalapenos seeded and chopped

4 cloves garlic minced

2 tsp dry oregano

1/3 cup chili powder

1 tbsp cumin

1/4 tsp cayenne pepper

1 can beef broth

1 1/2 cups brewed coffee

1/2 cup water

1-28 oz can crushed tomatoes with puree

2 can kidney beans rinsed and drained

Cook bacon in a large heavy bottom pot and remove. Season pork with salt and pepper and brown in small batches in bacon fat left in pan. Put it in a bowl to collect the juices. After the pork is browned, sauté the onion and jalapenos about 5 minutes. Return the pork and all the juices back to the pot along with the garlic, oregano, chili powder, cumin, cayenne, beef broth, coffee, water and tomatoes. Simmer 2 hours or until the pork is tender. Add the beans and heat throughly. Serve with bacon crumbles on top.

other toppings:

avocado

cheddar cheese

tortilla chips

scallions

cilantro

sour cream

This Week's Recipe (01/24/05)

Almond Crusted Chicken

Chicken again? Yes, and this is a great alternative to the same old chicken parmesan and just about as quick as those box chicken dishes that are out now.

Steamed broccoli sprinkled with bell peppers make a great side dish. It is best to store leftover nuts in the freezer in a freezer bag. Nuts spoil very fast, but are a great staple for a stocked pantry.

Almond Crusted Chicken

3/4 cup breadcrumbs seasoned with salt and pepper

2 eggs beaten

2 tbsp soy sauce

1 tbsp Worcestershire sauce

2 whole boneless skinless chicken breast split

1 1/2 cups sliced almonds broken into pieces

2 tbsp butter, optional

2 tbsp canola oil, optional

Mix the eggs with soy and Worcestershire and beat lightly.

Season the chicken breasts with salt and pepper and dip into the egg mixture, then into the breadcrumbs. Dip again in the egg and finally in the almonds.

At this point you can heat the butter and oil in a skillet and fry the chicken, or I have done this in my George Foreman that I lightly spray with vegetable oil. It browns the almonds lightly. The effect is quite different from frying but quicker and not as messy. A great accompaniment to this dish would be mango chutney that can be found by the barbeque sauce in the grocery store.

This Week's Recipe (01/17/05)

Chipotle Tortilla Soup

Here is a delicious recipe that you can spice up as much as you want. If you choose not to puree the soup it will be very rustic and chunky--that is up to you. There is no added fat in this recipe, so that is an added bonus. Substitutions for chicken could be cooked shrimp or pork. Enjoy this as a meal by garnishing it to the nines. It is very satisfying. Serve it with a simple salad of lettuce, black beans, corn, peppers, scallions and cheese.

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Cooking with Karen Archive

Click here for the new searchable archive

Easter Recipes (03/21/05)

Citrus Glazed Ham

Roasted Squash Mashed Potatoes

Roasted Squash Mashed Potatoes

St. Patrick's Day Recipes (03/07/05)

Irish Soda Bread

Lamb Stew

Irish Soda Bread

LAMB STEW

A Recipe for Kids in the Kitchen (02/28/05)

Roasted Vegetable Flatbread Pizza

This Week's Recipe (02/21/05)

Rigatoni Bolognese

Valentine's Day Recipes! (02/09/05)

Soy Glazed Salmon

Glaze

Corn and Bacon Relish

This Week's Recipe (02/07/05)

Superbowl Recipes (01/31/05)

This Week's Recipe (01/24/05)

Almond Crusted Chicken

This Week's Recipe (01/17/05)

This week's recipes! (01/03/05)

This week's holiday tips! (12/28/04)

This week's holiday tips! (12/20/04)