Roquefort Cheeseball

Day 47

For your next get together, or as a delicious topping for grilled burgers, try this unbeatable Roquefort Cheeseball. It is easy, zesty, and very versatile! With football season under way, this is an excellent appetizer for company, and it only takes a few minutes to prepare. 

Copyright, Doug Kapustin Photography, 2013

Roquefort Cheeseball

Ingredients:
1- 8 oz. package cream cheese, slightly softened
1 cup shredded sharp cheddar cheese
1 cup crumbled Roquefort (or bleu) cheese
1 tsp. Worcestershire sauce
¼ cup finely diced green onion
½ cup crisply fried, drained and crumbled bacon (or fried pancetta)
2 tsp. buffalo wing sauce
1 cup chopped pecans, toasted*
Paprika for garnish

Directions:
In a large mixing bowl, combine cream cheese, Roquefort cheese, and cheddar cheese. Using a mixer with a paddle attachment is an option, although clean hands really work best. Add Worcestershire sauce, green onion, bacon, and buffalo wing sauce. Mix well to incorporate fully. 

Form into ball or log, then roll in paprika and toasted pecans to thoroughly coat. Cover in plastic wrap and refrigerate for at least four hours to allow flavors to mingle and for cheeseball to become firm. 

Serve with crackers or as a topping for burgers. 

*To toast pecans, heat oven to 350 degrees, then place pecans on a baking sheet. Toast for about 5 minutes or until pecans appear a richer brown and aromatic. Watch carefully so as not to scorch. 

Country Fried Steak & Spicy Cheddar Grits

Day 46

My grandparents on my mother’s side, I called Nanny and Papa. Although Papa died well over ten years ago, Nanny is still alive and kicking, surely as feisty as ever. I haven’t seen her in a few years, actually, but I am as certain as I can be that she still fries most of her food and she probably still curses and smokes with reckless abandon.

Copyright, Doug Kapustin Photography, 2013

Albeit disconcerting at her ripe old age, it’s also endearing in some ways I can’t quite explain.

Whenever I’d visit Nanny and Papa as a child, I would eagerly anticipate the next meal. They were both outstanding cooks in a very basic, Southern Country sort of way. One of the most memorable meals we enjoyed at their table was country-fried steak. Sometimes, it was served with mashed potatoes or fried potatoes and onions. At other times though, they would make salted grits seasoned with black pepper. The simplicity of the fried steak and grits or potatoes was so comforting. Sliced tomatoes, string beans, broccoli, and biscuits were the usual sides.

For today’s blog recipe, I decided to revisit grits. Months ago, I shared a recipe that was easy and delicious, but this time, I’m going to recommend the quick cooking grits for a fast and easy weeknight alternative. So many people lament over their busy evenings during which they have no time for quality home-cooked meals. Preparing something like country-fried steak and quick cooking grits is a way to combine a slightly more complicated meat prep with a delectable and fast side. If, of course, you’d rather make the slow cooking grits, please refer back to Day 7 of my blog.

Enjoy!

Spicy Cheddar Grits

Ingredients:

2 cups chicken broth

1 cup half and half

1 cup “Quick-5 Minute” grits

½ tsp. salt

3 cups grated sharp cheddar

½ tsp. crushed red pepper

½ tsp. hot sauce

Directions:

Bring broth, crushed red pepper, and half and half to a boil. Slowly stir grits and salt into boiling broth mixture. Reduce heat to medium-low; cover. Cook four minutes or until thickened, stirring occasionally. During last minute, add cheddar cheese and hot sauce, and stir. Remove from heat. Serve immediately with country-fried steak.

Country-Fried Steak

Ingredients:

8 cube steaks

4 eggs, beaten

2 tbs. heavy cream

2 cups self-rising flour

1 tbs. sea salt

1 tbs. black pepper

1 tbs. garlic powder

1 tbs. onion powder

2 tsp. paprika

1½ cups canola oil

Directions:

In a deep skillet, pour 1½ cups of canola oil, and heat on medium-high. When a drop of water dances on the oil, it is ready for the steaks.

In a large bowl, mix eggs and heavy cream. In another large bowl, combine flour, salt, pepper, garlic powder, onion powder, and paprika. Dip each steak in the egg mixture to coat on each side, then dredge in the flour mixture.

Place each steak in the hot oil, being sure not to crowd them. Cook 3-5 minutes on each side, depending on thickness. When steak no longer runs pink and when the crust is thick and crispy in appearance, the steaks are done. Place on paper towels to drain.  Serve immediately. 

Chocolate Pecan Pie

Day 45

With fall and winter just around the corner, I find myself looking for richer, more decadent dessert recipes. While flipping through a Ladies’ Home Journal supplement, I found this twist on a pecan pie. Rich, creamy, and absolutely sublime, this pie will be the highlight of your next dessert presentation.

It’s very necessary to share that the magazine in which I found the recipe did not correctly print it, and it was only after I made the first batch of pies that I realized the discrepancy between the magazine’s printed version and the correct online recipe. Below is the correct version that will come out perfectly

Copyright, Doug Kapustin Photography, 2013

every time. Interestingly, the magazine’s misprint still produced a delicious pie, although the filling was decidedly runny.

In a way, I’m glad to share that my first four pies were not as I had anticipated since—especially on television cooking programs—we home cooks are not usually privy to the mistakes. As a result, when we try a featured dish from television, it doesn’t always turn-out as anticipated, thereby making us feel like failures in the kitchen. Often, we become timid to try another recipe, but the entire mishap could have easily been avoided if the chef had shared some particular tricks to avoid pitfalls, based on his/her test kitchen trials.  I find that, for every recipe I successfully try, there are two that don’t work. It’s important to remember this, especially if you find yourself exploring a new passion for cooking.

You know, though, failures are still pretty tasty, truth be told. To avoid any confusion with this relatively easy pie, make sure that you only use 1 ¼ cups of the butterscotch sauce in each pie. The remaining sauce can be refrigerated to be used as an ice cream topping or a drizzle for apple pie.

Chocolate Pecan Pie

3 cups pecan halves, toasted (see below)

2/3 cup semisweet chocolate pieces

1/3 cup butterscotch-flavored pieces

1 ¼ cups Butterscotch Sauce (*see recipe below)

Whipped cream (optional)

9-inch pie crust

*Butterscotch Sauce

½ cup unsalted butter

2/3 cup sugar

2/3 cup packed brown sugar

¾ cup light-colored corn syrup

2 tbs. water

¾ tsp. salt

¾ cup heavy whipping cream

2 tsp. vanilla

Prepare the pie crust by baking empty in a 350 degree oven. Line pie pan of raw crust with aluminum foil and pour 2 cups of dry, uncooked kidney beans on foil to keep crust from bubbling while baking. Bake for 15 minutes with foil/beans and 5 minutes with foil and beans removed. Remove from oven and cool on a wire rack.

To toast pecans, spread the pecan halves in a single layer in a shallow baking pan. Bake in a 350 degree F oven, tossing occasionally, for 8 to 10 minutes, or until lightly toasted. Remove from oven.

Meanwhile, in a large saucepan, heat and stir 1¼ cups of the butterscotch sauce over low heat until warm. Remove from heat. Stir hot nuts, chocolate, and butterscotch-flavored pieces, stirring until the pieces are melted. Pour filling into prebaked tart shell. Bake in a 350 degree F oven for 14 to 15 minutes or until edges are bubbly.

Cool on wire rack. Serve with whipped cream and chocolate curls, if you like. Makes 10 servings.

Butterscotch Sauce

In a heavy saucepan, melt unsalted butter over low heat, stirring often. Increase heat to medium. Stir in sugar, brown sugar, corn syrup, water, and salt. Bring to boiling; stir constantly. Reduce heat; simmer, uncovered, for 5 minutes, stirring often (you'll see big, slow bubbles as it boils). Remove from heat. Carefully whisk in whipping cream and vanilla (the sauce may sputter). Use 1¼ cups of the sauce for the pie. Allow remaining sauce to cool. Cover; refrigerate remaining sauce. If you like, reheat over low heat and stir before serving over ice cream. Makes 3 cups sauce.

(Recipe borrowed from Ladies’ Home Journal “Delicious Desserts” supplement to Ladies’ Home Journal Magazine, 2011. )

Aunt Bettye’s Brown Sugar Pie

Day 44

Truth be told, I’m a real pushover for all things nostalgic, whether personal or vicarious. Like most people, I become misty-eyed whenever I remember something special in my past, but I also find myself wistful while reading emotionally charged stories of days gone by. In that same vein, I think, today’s recipe lends itself to whatever brand of nostalgia you prefer. Its simplicity is refreshing, and your taste buds are sure to thank you.

It’s also special to share that this recipe is not my own. My Aunt Bettye—one of the best bakers I’ll ever know—very kindly shared her Brown Sugar Pie with me a few weeks ago. Having her culinary guidance and some of her treasured recipes in my personal repertoire is

Copyright, Doug Kapustin Photography, 2013

something for which I am ever so grateful. As I understand it, the Brown Sugar Pie is a veritable classic in her family that has been passed down from generation to generation. How fortunate that she gave me permission to share it here. 

When I made it, I was immediately reminded of my grandmother’s recipe for Poor Man’s Pie, which is essentially the same filling, except that oatmeal is added. I think I like Aunt Bettye’s Brown Sugar Pie best, though, because of how delicate and absolutely delicious it is. The texture and flavor bring to mind pecan pie, but the brown sugar’s prominent role really allows the molasses flavor to shine. 

Interestingly, the timing was perfect for my trying this recipe. I was right in the middle of a poignant novel about two World War II wives who were pen pals while their husbands fought overseas. The women shared their fears and joys, discussed the rationing of food stateside, and even traded shortcut recipes that made the most of the food shortages. If you are an avid reader and you enjoy compelling, heartfelt, and vivid novels that stir your nostalgic tendencies, please read I’ll Be Seeing You by Suzanne Hayes and Loretta Nyhan. You’ll surely be glad you did. And, while you’re reading, try Aunt Bettye’s incredibly tasty Brown Sugar Pie with a scoop of vanilla ice cream. You’ll be taken back to a simpler time, even if you didn’t experience it. 

Thanks, Aunt Bettye, for sharing this incredible pie recipe! 

Aunt Bettye’s Brown Sugar Pie

Ingredients:
2 (8-inch) pie crusts
1 box (1 lb.) dark brown sugar
6 eggs
7 tbs. melted butter or margarine
1 tsp. vinegar
2 tsp. vanilla extract
1 cup whole milk
Pinch of salt

Directions:
Mix all ingredients together. Divide evenly and pour into two piecrusts. Bake at 350 degrees for 45-50 minutes or until set. Allow to cool before serving. Freezes well. 

Stovetop Coq au Vin

Day 43

If you have ever tried real coq au vin, you know that its flavor cannot be matched. The succulent slow-cooked chicken with wine and mushrooms is as pleasing as any comfort food out there. 

I  love making coq au vin, but I often decide to have it just moments before I actually need to serve it. That often happens when we find ourselves immersed in our busy lives.So, for those of us who sometimes plan on a meal at the last minute but want the gourmet quality

Copyright, Doug Kapustin  Photography, 2013

 of a dish like chicken in wine sauce, I’ve modified a coq au vin recipe. And, when I say “modified”, I really mean it. This recipe is reminiscent of coq au vin flavors, but it’s very different in presentation. 

This dinner is wonderful served with roasted asparagus and rice or potatoes. 

Bon Appétit!

Stovetop Coq au Vin

Ingredients: 
For the chicken: 
5 chicken breasts, each pounded evenly to ½ -inch thickness. 
3 cups baby portabella mushrooms, sliced
1 large white onion, diced
4 cloves garlic, minced
¼ cup capers
½ stick butter (4 tbs.)
¼ cup olive oil
½ cup Burgundy wine
½ cup fresh thyme
salt and pepper to taste

Directions:
In a Dutch oven, heat olive oil on medium-high. Make a dry-rub for the chicken of thyme, salt, and pepper, then coat chicken thoroughly. Brown chicken breasts on each side. Add onions and garlic, and reduce heat to medium-low. Add ½ cup Burgundy wine and cover. Simmer for 5-7 minutes. 

Meanwhile, make the sauce. (*See recipe below.) 

Add mushrooms and capers to the chicken, then pour gravy over entire mixture. Allow to simmer for 5 minutes. 

Serve immediately over rice, potatoes, or egg noodles. 

*For the sauce: 
6 tablespoons butter
1/4 cup unsifted all-purpose flour
1/2 teaspoon salt
1 dash pepper
2 (10 1/2 ounce) cans condensed beef broth 
1/2 cup Burgundy wine

 Melt butter in a saucepan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add beef broth and Burgundy wine, stirring until mixture is smooth and free from lumps.

Bring gravy to a boil, stirring constantly. Reduce heat and simmer 5 minutes longer, stirring constantly. Salt and pepper to taste. 

Tate’s Chocolate Thumbprint Cookies

Day 42

Copyright, Doug Kapustin Photography, 2013

Let’s start August with the perfect cookie recipe, straight from the outstanding Tate’s Bakeshop cookbook! There’s nothing better than these bite-sized cookies with a hot cup of coffee or tea, especially if you make them to take to work on a humdrum Monday morning. You’ll be the office favorite of the week, for sure.

And, what’s even better is that they are very easy to make.

Enjoy!

Chocolate Thumbprint Cookies

Ingredients:

For the cookies

2 oz. unsweetened chocolate, finely chopped

2 cups unbleached all-purpose flour

¼ teaspoon salt

½ pound (2 sticks) salted butter, at room temperature

½ cup granulated sugar

1/3 cup firmly packed dark brown sugar

2 large eggs, separated, at room temperature

1 tsp. vanilla extract

3 cups finely chopped pecans

For the filling

8 ounces semisweet chocolate, finely chopped

2 tsp. vegetable oil

Directions:

Make the cookies

1. Heat the chocolate in a microwave-safe medium bowl on Medium (50% power), stirring at 30-second intervals, until fully melted and smooth. Let stand, stirring occasionally, until tepid, but still fluid.

2. In a medium bowl, whisk together the flour and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer set on high speed until combined, about 1 minute. One at a time, beat in the egg yolks, followed by the tepid chocolate and the vanilla. With the mixer on low speed, mix in the flour mixture, just until combined. Divide the dough in half and shape each half into a thick disk. Wrap in plastic wrap and refrigerate until chilled, about 2 hours.

3. Position the oven racks in the top third and center of the oven and preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.

4. Using a heaping teaspoon for each, roll the dough into 78 marble-sized balls, putting them in a baking pan or platter. (If you wish, you can cover the balls with plastic wrap and refrigerate for up to 2 days.) Beat the egg whites in a small bowl until foamy. One at a time, dip each ball in the whites, roll in the pecans, and arrange 11/2 inches apart on the prepared baking sheets. Refrigerate the remaining balls until ready to bake. Using your thumb (or, if you have long fingernails, the end of a wooden spoon), press an indentation into the center of each cookie.

5. Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the edges of the cookies look set, about 10 minutes. Remove the baking sheets from the oven, and, using your thumb (or the end of the wooden spoon), re- form the center indentation in each cookie. Return to the oven and continue baking until the cookies are crisp, about 10 minutes more. Let cool on the baking sheets for 5 minutes. Transfer to wire cooling racks and let cool completely. Repeat with the remaining balls, egg whites, and pecans, on cooled baking sheets.

Make the filling:

6. Heat the chocolate and oil together in a microwave-safe bowl on Medium (50% power), stirring at 30-second intervals, until fully melted and smooth. Let stand, stirring occasionally, until tepid but still fluid.

7. Using a teaspoon, fill the indentations with the chocolate mixture. Let stand until the chocolate sets (you can refrigerate them to speed things up).

(Recipe borrowed from Tate’s Bakeshop- Baking for Friends, pages 117-118; also accessible at http://www.tatesbakeshop.com )