Friday, November 5, 2010
Tuesday, November 2, 2010
First let me say, I didn't actually make this one. I did stand over and supervise the making of it though. Chief Commentator's daughter asked to make some pumpkin bread, so I dug up a recipe in my Grandma Melusines cookbook, and the two of us hit the kitchen for a little baking time. Again a recipe that was cut out of a newspaper with no credits.
Also, much like my cranberry dilema, it seems that myself, and both Grandma's have a think for pumpkin bread too (and zucchini bread, and carrot cake... ) so I have resorted to the numbering system.
2 cups cooked pumpkin
2 cups sugar
1 1/2 cups oil
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
3 cups flour
1 cup walnuts,finely chopped (thank you food processor)
Blend pumpkin, sugar, eggs and oil, add baking powder, soda, salt, allspice, cinnamon and flour. Mix well and fold in nuts. Bake at 325 for 1 hour or until done when tested with toothpick. Makes 3 small loaves.
Delishes. Everyone who tried some loved it. No one could believe that a 10 year old made it. One friend commented that she is officially 'out baked' by a 10 year old. The recipe is pretty fool proof, and the loaf comes out with a beautiful texture and pumpkin flavor. Not overwhelming with too many spices, or faux pumpkin like some of the boxed mixes - this is really a treat to behold.
Monday, November 1, 2010
In continuing with my love of everything cranberry, I have decided to make a cookie that involves them, to break up the monotony of all the bread recipes.
Saturday, October 30, 2010
2 cups flour
1 cup sugar
1 tablespoon grated orange peel
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon soda
3/4 cup orange juice
2 tablespoons butter
1 cup fresh cranberries - chopped (I threw them in whole, and let the mixer chop them)
1 cup nuts (ditto on the chopping)
Combine all ingredietns except cranberries and nuts, mix well, stir in cranberries and nuts, pour into pan which is well greased and bake at 375 for 35-45 minutes.
Yes, you can see this one earned the distinction of Easy - mostly because I took it upon myself to make the chopping of the nuts and cranberries easier. A little something I learned, if you just toss them in and let them whip themselves with the dough - the crack and chop all on their.
Chief commentator liked this one a lot. He said he could really taste the orange coming through in the recipe and loved how the cranberries left little tart pockets in the orangy flavored bread. We both liked the consistancy better than the first batch, although I still feel like there is a recipe out there with a slightly better texture. Good thing I seriously have like 29 more cranberry bread recipes to try...
If you now me, then you know of my love of all things New Orleans. The food, the people, the culture, the music, the ambiance, did I mention the food? I love Remoulade's situated right on Bourbon street in the heart of the French Quarter. Its somewhere that I frequent, when in NOLA, and if you are a fan of yelp, you can read me waxing poetically about my love of this restaurant.
When I was there in 2007, I fell in love with their Jambalaya. As luck would have it, I found the recipe on their website, and printed off a copy for my cookbook. I have made it many times over the past few years, and it has become a staple in my cooking.
If you are in the NOLA area, Remoulade's is a must stop. If you can't make it there, well, you can have a little taste of NOLA right in your home. I like to make it when watching Saints games...
2 pounds jump shrimp, peeled and deveined
2 tablespoons vegetable oil
1/2 pound seasoned sausage, such as andouille, diced
1/2 cup green onion
2 cloves garlic, chopped
1/4 cup fresh parsley
1 cup chopped green pepper
1 1/2 cups canned tomatoes
1 teaspoon crushed thyme
1/8 teaspoon Cayenne pepper (I use 1/4 I like it a little hotter)
1/2 teaspoon salt
1 1/2 cups broth
1 cup long grain rice
1 - prepare shrimp.
2 - in a dutch oven or a heavy pan with a tight-fitting lid, saute sausage in the oil for about 3 minutes
3- Add garlic, onion, and green pepper, cook til tender
4- Add parsley, tomatoes, seasonings, rice and water. stir in thoroughly then add shrimp
5- Bring to a boil, reduce heat and cover tightly
6- cook without stirring over low heat, or transfer to 350 degree oven for 25-30 mins until rice is fluffy (I prefer the oven method)
7 - remove bayleaf before serving.
The chief commentator couldn't get enough of this. I think he ate 3 bowls the first night (and I had made homemade corn bread to go with it!) He was delighted beyond all belief. I of course love it, and have considered it a staple in my kitchen for a while now.
I do double the cayenne in the recipe when it's just him and I. The 'normal' 1/8th teaspoon howeer is fine for the kids, and they love eating the recipe as well.
Wednesday, October 27, 2010
Tuesday, October 26, 2010
3lb lean beef
2 tsp oil
1 med onion sliced
1 tablespoon flour
1/2 cup dry red wine
1/4 cup chicken broth
1/8 teaspoon dried oregano crushed
1/8 teaspoon dried thyme
1 small bay leaf
Cut beef into 1/2" cubes. In 2 quart saucepan cook meat, brown, add onion and flour stirring to coat. Add wine, chicken broth, and seasonings. co ver and cook 1 1/4 to 1 1/2 hours. Add mushrooms 5 minutes before end of cooking time. Remove bay leaf.
Perhaps one of the reasons I love this recipe so much is because it's actually written out in my grandmother's handwriting. She's clearly made it, and it's not just some recipe card that was cut out of a magazine for 'some day maybe I'll do this'... but that's the emotional side of me talking.
So really it's that simple. I have a couple of suggestions of my own for the next time I make it. I would A) double the amount of mushrooms B) Soak the mushrooms in some wine before adding, to amp up the flavor and C) Add them sooner, so they can intergrate into the sauce a little more.
Cheif commentator says that this is a "new favorite" he can't wait to have it again. He loved everything about it - his only complaint is that there wast much left. Between the two of us and the 3 kids, we gobbled it all down. The beef really cooks down, so if you are figuring this for a dinner party, I would guess more like a 1lb per person (precooked) and 2 mushrooms per lb.
Also, we served it with potatoes with rosemary and garlic (yummy) but it would have been equally delicious over rice, so that the rice could absorb some of the gravy. It was a huge hit with all three kids - so yay for a good meal, that is also kid approved.
Saturday, October 23, 2010
Sunday, September 19, 2010
My original inspiration for the cake. The Chief Commentator's daughter plays softball and loves everything softball... so for her 10th (double digits!) birthday, we decided to do a softball themed cake to celebrate.
I am so proud of myself, I read all the instructions on the cake pan, before starting (i.e. cover pan in shortening, and then flour but NEVER butter then flour before adding batter...) etc etc etc. The instructions also said to use dense cake like a pound cake for the recipe.
The cake was certainly a learning experience, and now that I've done it, I'm sure I could recreate it faster next time. I was panicked about the cake consistency turning out the way I was hoping it to, and also learned (from reading the directions!) that it's important when frosting a cake like this with so many strange shapes and having to hold it together, that you use a dense cake (packaged cake mix doesn't work well unless you cut the oil down)
Celery Root Rémoulade
(from The Art of Simple Food, by Alice Waters)
1 medium celery root (about 1 lb)
1 tsp white wine vinegar
2 Tbsp crème fraîche
2 tsp Dijon mustard
juice of 1/2 lemon
2 tsp extra-virgin olive oil
Cut away all the brown skin and small roots from the celery root. Rinse. With a sharp knife or mandoline, cut the celery root into 1/8-inch thick slices. Cut the slices into thin matchstick-size pieces. (This is called a julienne of celery root.) Toss with salt and white wine vinegar.Mix remaining ingredients together in a small bowl. Stir well. Pour over the celery root and toss to coat. Taste for salt and acid. The salad can be served right away or refrigerated for up to a day.
Add other raw julienned root vegetables, such as rutabaga, carrot, or radish, to the salad.
Sprinkle with chopped parsley, chervil, or mint.
Toss together with a rocket salad.
For the crème fraîche, substitute 1 egg yolk and whisk in 3 tablespoons olive oil.
To note – I made one of the variations, instead of the crème fraîche, I did the substitution of yolk and oil.
Chief Commentator said: He liked it, it would go great with fried chicken or fish and chips as a lighter side, and was reminiscent of coleslaw in that aspect to him. He enjoyed the lightness and was easy to eat with a fantastic crunch, although he seems to think most people wouldn’t really like it, because it does have a ‘root veggie’ taste to it.
I have to add, if you are going to make a lot of celery root dishes, buy a mandolin and use that. I love celery root, and I would make it much more often if I had one, because cutting the root up by hand is a royal pain.
Saturday, September 18, 2010
Chicken Lime Soup
8 corn tortillas
½ cup vegetable oil
course sea salt
4 chicken breasts
10 cups chicken broth
1 medium onion, chopped
3 cloves garlic, minced
6 pepper corns
2 teaspoons salt
½ teaspoon dried oregano
2 jalapeno peppers, seeded and finely chopped
2 large tomatoes , peeled and chopped
5 limes, juiced
½ cup fresh cilantro leaves
Cut the tortillas into ¼ inch strips. Heat the oil in a medium skillet and when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp. 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with sea salt to taste. Repeat until all tortilla strips have been fried. Set fried strips aside.
Add the chicken, broth, onion, garlic, pepper corns, salt, oregano, jalapenos and tomatoes into a large sauce pan and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 20-25 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow coup to continue simmering.
When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the lime juice and cilantro leaves. cook for 10 minutes, or until the chicken is heated through and the soup is piping hot. Ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. If desired garnish with additional fresh cilantro and serve immediately.
Before I get to the comments, let me tell you what I did change and what I’d do differently next time, cause there definitely will be a next time.
I skipped the 2 teaspoons of salt, because I figured my broth had enough sodium in it already (and it was the reduced sodium at that) and I think that was a good call. Plus I prefer to sprinkle a little salt on the top when I eat it anyway.
Also – going forward, because the chief commentator loves dark meat rather than breasts, I think I’ll make the recipe with thigh meat, and or a whole chicken.
and finally, I like a little more heat, so I would prolly double or triple the number of jalapeno’s in the recipe.
Comments: Chief commentator said he is going to request this once a week in the winter. He loved the tang of the lime with the chicken and the broth. He specifically loved how un-salty the broth is! (good call on my part to leave out the extra salt)
I love this recipe too. I like how healthy (if you keep the tortillas out of it) that it can be. I love the zip of the lime juice, and the hearty comfort quality of the broth.
Definitely a new favorite.
Thursday, September 16, 2010
I made this one because I have so many tomatoes at this point of the garden, and I needed a creative way to use some up. I made a triple batch, (3 tomatoes) just to use some up.
I have no idea where the initial recipe came from. Its scrawled in my pre-teen handwriting on a page of a book. Knowing me, it prolly came from a newscast I saw on TV or the green grocer or something like that.
1 plum tomato,
1 tablespoon balsamic vinegar,
3 tablespoons olive oil,
½ tablespoon fresh tarragon,
¼ teaspoon salt
¼ teaspoon pepper
Puree Tomato and vinegar, add oil, tarragon, salt and pepper.
Toss with greens.
The Chief commentator liked it a lot. So did the kid who loves tomatoes. Very Fresh, light, and covered the greens well. I liked it too, fresh. I didn’t like it the next day when I used the rest of it up, because there seemed like too much acid from the tomatoes, so this is not a recipe you want to leave sitting around.
Tuesday, September 14, 2010
Monday, September 13, 2010
Chef Meloni Courtway and I at the apple pie class.
Ok - First let me say this is the very first time I have every published a blog with multiple photos in it. The reason being is that I don't like the way you have to upload them (blogspot please take note) So this is a little out of order, but I'll make it work.
So my friend GW and I decided to sign up for a pie class at Olympia's orchard http://www.tworockranch.com/ and if you are in the area, you need to sign up for one of these classes too. It was awesome. You start by going out to the orchard, picking the apples for your pie, bringing them back to the farm lodge and making your pie. from scratch. the old fashioned way. what can possibly be more awesome than that? oh they feed you a snack, and some pie, and you get hands on instruction from Meloni who won the Best Bakers in America Award by Martha Stewart... ya. it's THAT awesome.
A photo with myself, Meloni (she's in the chef coat - duh) and GW infront of the oven where we baked our pies (also where they baked the delish pizza we noshed on while waiting for our pies to bake)
PS - Look to the right - you will find a link to Meloni's food blog. Check it out. There is some great stuff there.
Sunday, September 12, 2010
With the oven on broil, bake the potatoes in the center of the oven until nicely browned and hot thorughout - about 10-15 mins.
yields 6-8 servings
1 sirloin stead double thick (about 2 inches) weigning approximately 3 pounds with the tenderloing piece removed, if desired (ask your butcher for this cut)
1/4 cup dijon mustard
1 teaspoon soy sauce
2 cloves garlic minced very fine
3-4 tablespoons fresh ginger, minced, but not too finely, peel off the skin, slice into thick, diagonal slices, then smash and chop)
2 tablespoons oil
1 trim the meat of any excess fat. reserve.
2 put mustard coating ingredients into a bowl and stir into a paste
3 two hours before roasting time, brush the steak entirely with 2/3 of the coating, then palce in roasting pan. Spread the final third as a thick layer atop the meat. Let stand at room temp 2 hours.
4 To roast and serve: Preheat oven to 475 degrees. Place meat in center of oven and roast approximately 20 minutes or until internal temperature of the meat reaches 125 to 130 degrees.
5 remove from oven, let sit 6 or 7 minute, then serve
6 slice on the diagonal into thin or thick slices as you prefer; 1/4 inch thick is suggested.
Variation: can be barbecued with great success.
Ok - first off the Chief Commentator, would LOVE LOVE LOVE to try this BBQ'd but we need to try it on a different cut of meat, not our favorite cut here. Also after using the fresh garlic and fresh ginger, I think as a marinade / sauce, it would have had a better consistency had the garlic been powdered as well as the ginger. Both seemed to make it a little akward and lumpy.
On the recipe, there were some Wine pairing suggestions from Napa Valley Appellation's Wine Steawrd, Ronn Wiegand: (hmm maybe this was from Napa Valley App Mag?)
* Robert Sinskey Vineyards, 1991 RSV Claret, Stags Leap District, Napa Valley (Cabernet Sauvignon blend)
*Beringer, 1991 Merlot, Bancroft Ranch, Howell Mountain, Napa Valley
*Rosenblum Cellars, 1992 Petite Sirah, Napa Valley
I actually paired it with a "Pro-mis-Q-ous" red table wine I found in a discount bin, that (shhh I know, I know I shouldn't every by a bottle of wine based on this) the label interested me, and it was like $6. It wasn't the best bottle of wine, but for a dish that seemed to scream Mid-West Cuisine, it paired well.
Saturday, September 11, 2010
Ok, so that’s not the original name of this salad, it’s: Chez Bob’s Caesar Salad. But the truth of the matter is, the old adage of ‘the way to a man’s heart is through his stomach’ is spot on as far as advice goes.
This was one of the first recipes I ever made out of my pieced together cook book. It’s a staple for me, and as early on as my boyfriends in high school, I’ve been having wonderful luck with snaring men using this recipe. Note, if you are dating a guy who ‘doesn’t eat greens’ or ‘doesn’t like salad’ you may just want to re-think the guy all together with, before going forward. Just Say’in.
The other night, I was stumped as to what to make for dinner for the Chief Commentator, as luck would have it, a random opportunity came up for me to run into an old boyfriend. Figuring who better to ask then someone whose heart I landed via his stomach, I candidly asked, ‘what was your most favorite dish I made’? His first response was Stuffed Peppers (that one is to come ladies, I promise) but shortly after, he replied, ‘Your Caesar salad is amazing, and I’m not just saying that, because I order it everywhere, yours is the best, because of its dressing.’
As we parted ways, I thought about it. I had made the Chief Commentator my Caesar early on in the relationship, but I certainly hadn’t made it recently, and I most definitely hadn’t made it since I started this blog. I made a beeline for the grocery store, and made it up tonight, for our salad.
(Edited Sunday, 9/12/10) The Chief Commentator loved it so much, that tonight (the next day)he begged me to make again, this time with him so he could learn. He wanted to experiment with the difference between the anchovy and using the anchovy paste so take two used the anchovy itself. (see his comments below)
I’m pretty sure this one came out of a ‘tween magazine too. I have no idea which one, because it’s totally clipped. The font looks like YM tho.
Chez Bob's Caesar Salad
(Serves two as a meal and four as a salad course)
1/2 tsp salt
1 tsp coarse ground black pepper
1 - 3 cloves (depending on you and your guests' garlic threshold) garlic, minced
1 anchovy (or 1 tsp anchovy paste)
1 tbsp Dijon mustard (the real stuff not the dried stuff)
1 egg yolk
juice of 1/2 lemon,
1 tsp Worcestershire sauce
1 tsp red wine vinegar
1/3 cup vegetable (or olive) oil
1 medium-large head of romaine lettuce. Discard outer leaves. Wash and dry remaining leaves thoroughly, then slice into bite-size pieces.
1/3 cup grated Parmesan cheese 1 cup croutons (I prefer homemade, but do what you want)
1) Into a large wooden salad bowl add ingredients up to the vinegar in order, one at a time.
2) After adding each new ingredient, use the back side of a soup spoon to blend it with the previous ingredients into a smooth paste.
3) Add oil & vinegar and blend well
4) Just before serving, add lettuce and toss thoroughly.
5) Add croutons and cheese, toss again, and serve.
Here are a couple of comments from “chez bob” that you may want to know, in regards to making it etc. Caution on eggs: There is a new school of thought that claims eggs should never be consumed unless they are fully cooked throughout. More-moderate thinkers believe that coddling an egg will kill most of the potentially harmful bacteria. If you are at all concerned about the risk of raw egg consumption, do not make this recipe. To avoid most of the potential problems, coddle your eggs by placing them, in their shell, in boiling water to cover for 40 seconds to one minute. Remove and use as directed.
then there was an editor’s note: For an egg-safe Caesar, omit coddled egg, use 3 tablespoons of egg substitue or mayonnaise. Or mix one large egg white with lemon juice; cover and chill at least 48 hours or up to 4 days. We taste-tested the recipe without egg yolk and it was delicious.
Sam’s note: I always use the egg. I’ve never had a problem.
chez bob’s Le secret: Romaine lettuce is the godfather of Caesar lettuces because it ‘wears’ the heavy dressing so well. if you must substitute, use another hearty lettuce. After washing the lettuce, us a spinner or a towel to remove all water. Water from wet leaves dilutes the dressing. For maximum crispness, return the prepared lettuce to the fridge until just before serving. If you are preparing the lettuce hours in advance, you can avoid browning edges by cutting the leaves with a sharp knife instead of tearing them.
Adventure club: Use imported Italian reggiano parmesan , grated just before using,(the key to the definitive Caesar) and good croutons (Sam’s note: duh?!?)
Garnish – top with an extra sprinkle of cheese
Suggested Accompaniments: This salad is complete on its own.
Alternatives: The anchovy is, of course, optional. Omit it or try replacing it with a sun-dried tomato. Because olive oil can overwhelm the dressing, try safflower oil (Sam’s note: This dressing would NOT be the same, not even close without the anchovy, if you don’t think you will like it, try it anyway. seriously. and I always use vegetable oil, because I do think the olive oil is too heavy)
Notes: Lettuce leaves should be coated but not soaked in dressing. Adjust amount of dressing for more or less lettuce to keep salad from becoming too “wet”
Music to cook by: Leonard Cohen, I’m your man (Ironically, the lyrics to this song, is about a man doing anything for you… I get the same response from the men eating this salad…)
Wine – a well chilled Australian Chardonnay (Sam’s comment.. I love it with anything, although I think my favorite (and choice of the night) Piper Brut Champagne.
Ok – now a couple of “Sam Secrets” since this is one of those recipes I’ve made hundreds, upon hundred’s of times.
1) use the anchovy paste instead of the fresh anchovy. I prefer the texture of the paste, as did the Chief Commentator after trying both.
2) juice of ½ lemon is about ¼ cup if using concentrate. Or I should say ¼ cup is what seems to taste the best. I prefer to use the concentrate UNLESS MYER LEMONS ARE AVAILABLE. Then go with the fresh Myer. But for consistency. Concentrate all the way.
3) No matter how small you dice the garlic, it’s always too chunky for my taste, unless you use one of those fancy motor boat sauce mixer things. Use garlic powder, a solid tablespoon full and then a little more, if you need more garlic flavor. Your dressing will have a much richer texture and you will thank me later.
Chief Commentator – why have you been hiding this gem from me? You know how much I love this one. You made it for me in the beginning, and then you stopped (oops busted!) I told him it was my boyfriend snaring salad, and he said, well maybe you should rename it boyfriend keeping salad, because this is a favorite and we need to eat this at least once a week.
His comments specifically about the salad: Preferred Anchovy paste to the anchovy filets, although he did like having chunks of the filets tossed on top of his salad for an added salty treat. The Croutons - crostini’s from the bruschetta I made, were perfect broken up on top.
Chief Commentator also thinks that kids will dig the dish.
Sunday, September 5, 2010
Since getting my Grandma's cook book, I've been making this one. It's a staple in my world. I recently made a big batch for a potluck to dress my salad.
Cheif commentator loves this dressing. It's replaced all the others in the fridge as our go-to.
1 pint oil
1/2 pint vinegar (i use red wine)
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
3/4 teaspoon oregano
1/2 teaspoon dry garlic
1 tablespoon dry onion
combine all ingredients in a bottle, cover, shake well and chill. makes approximately 4 cups
Wednesday, September 1, 2010
Wednesday, August 25, 2010
Monday, July 26, 2010
Monday, May 31, 2010
and with that I give you "Upper Peninsula "Cornish" Pasties.
We ate it the first time with a bottle of Marrietta Bin 51 Red Wine Blend.
Sunday, May 23, 2010
Chick pea salad
19oz chick peas
1 large ball mozzarella, cut into ½ in chunks
small can black olives – halved
small red onion, finely chopped
1 medium tomatoe, chopped
2 tablespoons basil (fresh)
2 tablespoons red wine vinegar
1 teaspoon Dijon-style mustard
5 tablespoons olive oil
salt and pepper to taste.
Combine first 6 ingredients, then whisk the last items together, and stir until well combined
Easy to make.
Chief commentator says: “it’s like a salad bar in a pizza place sans lettuce” I think it tastes more like macaroni salad but without the macaroni and mayo..
Overall comments: it was OK.
I wonder if it will taste better day 2.
Chicken thighs / breasts / what ever your favorite body parts are.
Half cucumber, peeled
½ cup plain yogurt
10 large leaves of fresh mint chopped fine.
Put curry, coriander, cumin into a shallow dish. Dip each chicken piece in the powder, turning to coat both sides. Heat a medium size skillet over med-high heat, spray with cooking spray. Add chicken and cook 5 mins. Turn and cook 4 mins more. Continue to turn, and cook until done.
Slice cucumber in half, use a spoon (I like a grapefruit spoon with the little ridges) to scoop out the seeds and liquid. Then I chunk it up, and add the yogurt and mint. And stuffed it all in the food processor.
To serve, scoop a little sauce over each piece of chicken.
Chief commentator says: Refreshing and lively, crisp minty flavor. Good happy summer dish. Great! I’m not usually a curry fan, but this doesn’t have the typical dirty curry taste.
We served it with a 2007 Simi Viognier.
It was really friggin easy to make.. and Chief Commentator says it’s a new favorite.
The chief commentator had a co-worker seriously injured in a car accident 12 days ago, today he returned home from the hospital, after having countless surgeries, and is on a long road to healing.
Being from the Midwest, I come from a group of people that when things happen, you cook and you cook and you cook. You send over hot dishes for the family, so they don’t have to concern themselves with making food. Today, when chief came home, I informed him that he would be delivering a Wild Rice Baron hotdish, along with a carrot pineapple cake tomorrow morning.
Note: the recipe and comments about making it are here now, we are cooking our own wild rice baron (I made 2) tomorrow night for dinner, so tasting notes will follow.
Wild Rice Baron
2 cups raw wild rice
4 cups water
2 teaspoons salt (optional)
2lbs ground beef
½ cup celery chopped
½ cup btter
¼ cup soy sauce
2 cups sour cream
2 teaspoons salt (also optional)
¼ teaspoon pepper
½ cup slivered almonds
Gently cook wild rice, water and salt for 45 minutes. Drain if necessary. Brown ground beef and set aside. Rinse mushrooms trip tips of stems and slice. Saute Mushrooms, celery, and onion in butter for 5-10 minutes. Combine soy sauce, sour cream, salt and pepper. Add cooked wild rice, browned hamburger, mushrooms onions, celery mixture. Toss lightly. Place rice mix into a slightly buttered 3qt casserole dish, sprinkle with almonds.
This can be made in advance (like I did) and then refrigerated, and baked later.
When time to bake. Bake in 350 degree oven for about 1 hour uncovered.
Comments about prep: It was harder then I thought to make, mostly because there are so many steps, and you have to do each of them in different pans, which makes for a lot of dishes. If you want a short cut in the time, I would suggest getting precut mushrooms, that was the most time consuming part of the entire recipe.
So far, it looks and smells great, and packed beautifully into the casserole dish.
Not our favorite thing ever. It was a little bland. I don't like the almonds on top. It's a good hardy dish though, and if you like wild rice, it's a good dish. I would add more spice to it next time, and get rid of the almonds.
Here are the chief commentators words: “I’ve never had one so chunky. I love love love the frosting! The cake is buttery, rich, chunky, nutty, like grandma’s carrot cake that you never had, because they got too old before you were born, and just bought the store bought crap and fed it to you. It’s the new coffee cake, great for breakfast, sooo damn good.”
Carrot Pineapple Cake
2 cups flour
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons soda
1 ½ cups oil
2 cups white sugar
1 teaspoon vanilla
2 cups shredded raw carrots – slightly packed
1 cup crushed pineapple, drained
2 cups coconut
2 cups chopped nuts (I used pecans)
Combine dry ingredients, Mix oil and sugar , add eggs and vanilla and beat well. Add dry ingredients, then fold in carrots, pineapple, coconut and nuts. Pour into 2 9x9 baking pans, bake for 45-55 minutes at 350.
Cream Cheese Frosting
¼ cup butter
8oz cream cheese
1 tablespoon vanilla
1lb powder sugar
1 teaspoon cinnamon
Difficulty: Moderate. This is the first recipe I’ve made in my new kitchen aid mixer, I found that it was hard to get all the batter into the mixer, and get it to mix well. It kinda pissed me off.. But that could just be the learning curve of me and the mixer.
Overall: New Favorite.
In honor of my Grandma Mary (who passed from Breast Cancer, and since my whole health scare was lumps in my breast that they thought could possibly be cancer…) I start out with 2 recipes from her. Wild Rice Baron and Carrot Pineapple Cake.