Posts Tagged Baking
MINATURE SHEPHERD’S PIES
Posted by patandkrislarkin in Cooking and Baking on March 20, 2012
These miniature Shepherd’s Pies are fantastic! they are so small and really very light. So much so that you might just assume that there are no calories . . . but there are a few! This recipe makes 4 dozen and when I did my test run with them I only made 1/2 of the recipe . . . 2 dozen. I only got to eat 3 of the 24 . . . the other 21 mysteriously vanished as in with my husband Pat!
We made these at my March cooking class and they were a great hit! their easy and fun to make and make for a super appetizer!
Let’s get started!
MINIATURE SHEPHERD’S PIES
PREP: 40 MINUTES
BAKING TIME: 15 MINUTES
OVEN TEMP: 400 DEGREES
YIELD: 4 DOZEN
Ingredients:
- 1/2 pound ground beef
- 1/3 cup finely chopped onion
- 1/4 cup finely chopped celery
- 3 tablespoons finely chopped carrot
- 1-1/2 teaspoons all-purpose flour
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 2/3 cup beef broth
- 1/3 cup frozen petite peas
- 2 packages (17.3 ounces each) frozen puff pastry, thawed
- 3 cups mashed potatoes
Directions:
- In a large skillet, cook the beef, onion, celery and carrot over medium heat until beef is no longer pink; drain.
- Stir in the flour, thyme, salt, nutmeg and pepper until blended; gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside.
- Unfold puff pastry. Using a floured 1 ¼ inch round cutter, cut 12 circles from each sheet (save scraps for another use.) Press circles onto the bottoms and up the sides of ungreased miniature muffin cups.
- Fill each with 1 ½ teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake at 400 degrees for 13 – 16 minutes or until heated through and potatoes are lightly browned. Serve warm. Yield 4 Dozen.
ENJOY!
Thank you for reading!
Kris
For more information about upcoming cooking classes or accommodations in The Lark Inn Guesthouses, please visit our website.
ORANGE, FENNEL, RED ONION AND BLACK OLIVE SALAD
Posted by patandkrislarkin in Cooking and Baking on March 5, 2012
Another recipe we prepared at a Lark Inn Cooking Class is the Orange, Fennel, Red Onion and Black Olive Salad. This is one of those “Ah-Ha” recipes. What do I mean by that? Well, if you ask people whether or not they like fennel, probably 80% will tell you they don’t . . . and about 80% of them have never tasted it! I can’t tell you how many times I have prepared this and people have thanked me for opening their taste horizons to fennel.
With the contrasting flavors of the anise in the fennel, the sweet tang of the oranges and the pop of the red onion, this is a great refreshing salad for any time of year and will compliment most any food.
Let’s get started!
ORANGE, FENNEL, RED ONION AND BLACK OLIVE SALAD
PREP: 1 HOUR AND 20 MINUTES
COOK TIME: 25 MINUTES
SERVES – 6
Ingredients
3 LARGE NAVEL ORANGES, PEELED AND WHITE PITH REMOVED
1 LARGE FENNEL BULB, VERY THINLY SLICED LENGTHWISE, FRONDS RESERVED
1 RED ONION, THINLY SLICED LENGTHWISE INTO JULIENNE
¾ CUP KALAMATA OLIVES, PITTED AND HALVED
2 CUPS FRESH-SQUEEZED ORANGE JUICE
2 TEASPOONS ORANGE ZEST
1/4 CUP RED WINE VINEGAR
2 TABLESPOONS MINCED SHALLOTS
2 TEASPOONS HONEY
1 TEASPOON KOSHER SALT
¼ TEASPOOON FRESHLY GROUND BLACK PEPPER
¼ CUP EXTRA-VIRGIN OLIVE OIL
Directions:
USING A SHARP KNIFE, CUT ALONG THE MEMBRANES OF EACH ORANGE SEGMENT TO COMPLETELY REMOVE THE ORANGE SEGMENTS FROM THE PITH AND MEMBRANES. PLACE IN A BOWL AND RESERVE ANY ACCUMULATED JUICES SEPARATELY.
PLACE THE FENNEL, RED ONION AND BLACK OLIVES IN A SALAD BOWL AND CHILL THOROUGHLY.
PLACE THE ORANGE JUICE AND ORANGE ZEST IN A SMALL SAUCEPAN AND BRING TO A BOIL. CONTINUE TO COOK AT A SIMMER UNTIL REDUCED TO ABOUT ¼ CUP (BE CAREFUL NEAR THE END OF COOKING, AS THIS CAN EASILY BURN IF LEFT UNATTENDED.) ALLOW TO COOL, THEN TRANSFER TO A MIXING BOWL ALONG WITH THE RED WINE VINEGAR, SHALLOTS, HONEY, SALT, AND PEPPER. WHISK TO THOROUGHLY COMBINE AND ALLOW TO SIT FOR 5 MINUTES. ADD THE OIL IN A THIN, STEADY STREAM UNTIL COMPLETELY INCORPORATED AND EMULSIFIED.
ARRANGE THE ORANGE SEGMENTS OVER THE FENNEL, RED ONION, AND OLIVES AND DRIZZLE WITH THE VINAIGRETTE. TOSS GENTLY TO COMBINE, THEN SERVE THE SALAD, WITH SOME OF THE RESERVED FENNEL FRONDS ON TOP AS A GARNISH AND DRIZZLE WITH EXTRA OLIVE OIL IF DESIRED.
Now, ENJOY!!
Thank you for reading!
KRIS
For more information about my Cooking Classes at The Lark Inn or great Get-A-Way accommodations in the Picturesque Flint Hills of Kansas please visit our website at: www.TheLarkInn.com.
SALTIMBOCCA “JUMP IN THE MOUTH”
Posted by patandkrislarkin in Cooking and Baking on March 1, 2012
This is a great recipe we have prepared at a couple of our cooking classes at The Lark Inn. The first time was when we had guest chef Gary Martin join us for our September class: “When the Flint Hills Meet the Tuscan Hills”. This was actually a recipe Gary brought with him specifically for that class. The only other time we have fixed it was just this past Saturday night. We had a group of folks who had attended one of our general classes and decided it would be a lot of fun to do a private cooking class/party. I have to tell you it was fun. I pulled together several menu options and they picked their menu so I got to prepare Saltimbocca for my first time with that group. What can I say . . . Chef Gary was such a good teacher . . .
The recipe calls for veal or pork tenderloin and I chose to use the pork and it worked out famously. I do want to try it with the veal . . . I’m sure it will be very good also.
As you will see, this is a very savory recipe with the prosciutto and sage leaves . . . it begs to be accompanied by a nice glass of wine!
Let’s start cooking!
SALTIMBOCCA “JUMP IN THE MOUTH”
PREP: 10 – 15 MINUTES
COOKING TIME: 4 -5 MINUTES
REDUCING TIME: 10 – 15 MINUTES
SERVES –4
Ingredients
1 POUND VEAL OR PORK TENDERLOIN – SLICED ½ INCH THICK
THIN SLICES OF PROSCIUTTO (1 FOR EACH PIECE OF VEAL OR PORK)-OPTIONAL
FRESH SAGE LEAVES (TWO FOR EACH PIECE)
SALT AND PEPPER
½ CUP FLOUR
¼ CUP OLIVE OIL
1 CUP CHICKEN OR VEAL STOCK REDUCED TO ¼ CUP
½ CUP DRY WHITE WINE
2 TABLESPOONS CAPERS-DRAINED
CHILLED BUTTER
Directions:
PLACE VEAL SCALLOPS ON PLASTIC WRAP AND FOLD OVER. POUND SCALLOPS UNTIL FLAT AND VERY THIN. SEASON SCALLOPS WITH SALT AND PEPPER, LAY A PIECE OF PROSCIUTTO AND TWO SAGE LEAVES ON SCALLOP, FOLD OVER. REPEAT UNTIL ALL SCALLOPS ARE PREPARED. DUST LIGHTLY WITH FLOUR. MEANWHILE REDUCE STOCK OVER MEDIUM HEAT, KEEP WARM. HEAT HEAVY SKILLET OVER MEDIUM HIGH HEAT, ADD OIL. SEAR VEAL SCALLOPS ABOUT TWO MINUTES, TURN AND COOK ABOUT TWO MORE MINUTES. REMOVE FROM PAN, TENT TO KEEP WARM. ADD CAPERS TO HOT PAN, ADD WINE STIRRING TO LOOSEN BITS IN PAN AND SIMMER UNTIL MOST OF LIQUID IS EVAPORATED. STIR IN STOCK AND CONTINUE COOKING UNTIL SMOOTH. WHISK CHILLED BUTTER 1 TABLESPPON AT A TIME UNTIL SAUCE IS SMOOTH AND CREAMY.
NOTE: SERVE WITH GARLIC MASHED POTATOES OR PASTA WITH RED SAUCE.
ENJOY!
Thank you for reading!
KRIS
For more information about my cooking classes, designing your own customized private cooking class/party or accommodations in our guesthouses, visit our web site at: www.TheLarkInn.com
TOMATO BASIL DIP
Posted by patandkrislarkin in Cooking and Baking on February 28, 2012
Here is another REALLY simple but great tasting recipe. I found my Tomato Basil Dip recipe while I was pouring through my recipes getting ready for our “Appetizers to Die For” cooking class at The Lark Inn last weekend. Not only is it easy to prepare and tastes good . . . it is also different. It’s not the same old dip that everyone is used to having in some variation or another . . . it’s unique. Bring your Tomato Basil Dip to a gathering and you’ll be the talk of the party!
Enough of my blabbing. Let’s get down to business:
TOMATO BASIL DIP
PREP: 10 MINUTES
CHILLING TIME: 30 MINUTES
SERVES – 10 OR MORE
Ingredients:
1 CUP MAYONNAISE
½ CUP SOUR CREAM
½ CUP FRESH BASIL
1 TABLESPOON TOMATO PASTE
1 TABLESPOON LEMON ZEST
ASSORTED FRESH VEGETABLES
Directions:
Stir together first 5 ingredients. Cover and chill at least 1 hour or up to 2 days.
Serve with fresh vegetables.
ENJOY!
Thank you for reading!
KRIS
If you would like more information about my cooking classes or would like to customize your own cooking class party, visit our website!
APPLE CHEESE BALL
Posted by patandkrislarkin in Cooking and Baking on February 15, 2012
OK . . . OK . . . I KNOW . . . CHEESE BALL . . . REALLY?!?!? YES REALLY! This Cheese ball (apple) is great tasting and . . . it’s fun to make! I love to have it ready at the beginning of my cooking classes or at a social gathering. I just serve it with some wheat or multi-grain crackers . . . . really, almost anything will go well with it. It works great to have something there that my guests can “nosh” on while they are waiting . . . for whatever they’re waiting for.
We made this in our Lark inn Cooking Class last October and it was a big hit. Enjoy!
PREP: 15 MINUTES
CHILLING TIME: 2 HOURS
SERVES – 10 TO 12 APPETIZER SERVINGS
Ingredients:
8 OUNCES WHITE CHEDDAR CHEESE, SHREDDED
1 (8-OUNCE) PACKAGE CREAM CHEESE, SOFTENED
1 TEASPOON GARLIC POWDER
1/8 TEASPOON GROUND RED PEPPER
SMOKED PAPRIKA
1 ½ INCH CINNAMON STICK
1 BAY LEAF
Directions:
- 1. Process first 4 ingredients in a food processor until smooth, stopping to scrape down sides. Chill 30 minutes.
- 2. Shape cheese mixture into a ball, and make an indentation in the top to resemble an apple. Chill ball 30 minutes.
- 3. Coat ball heavily with paprika; cover and chill 1 hour
- 4. Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with assorted crackers or Cheddar-Pecan Shortbread leaves.
If this was interesting to you, visit my web site and check out a cooking class that works for you.
Thanks for reading!
Kris
SPINACH CHICKEN SALAD
Posted by patandkrislarkin in Cooking and Baking, Uncategorized on February 7, 2012
This is a fabulous chicken salad . . . and pretty too. We made this in my December cooking class and the spinach makes it light enough to go well any time of year. On the other hand, the chicken is heavy enough that it can hold it’s own in the Winter or Fall. it’s appearance is festive regardless of the time of year or event. ENJOY!
PREP: 30 MINUTES
COOKING TIME: 5-10 MINUTES
RESTING TIME: 30 MINUTES
SERVES – 6
Ingredients:
4 BONE-IN SKIN-ON CHICKEN BREASTS, POACHED WITH HERBS AND AROMATICS
1-2 SPRIGS OF FRESH THYME
1 TEASPOON PEPPERCORNS
¼ CUP CELERY TOPS AND END PIECES
3-4 TABLESPOONS CRANBERRY HORSERADISH SAUCE (OR 3 TABLESPOONS WHOLE CRANBERRY SAUCE* AND 1 TABLESPOON HORSERADISH SAUCE)
½ CUP SLIVERED ALMONDS (TOASTED)
½ CUP CHOPPED CELERY
SALT AND FRESHLY GROUND PEPPER TO TASTe
¾ CUP MAYONNAISE
Directions:
- 1. After poaching chicken, discard the skin and bones and cut into bite-size pieces**
- 2. Combine cooked chicken with the cranberries, cranberry horseradish sauce, almonds, celery, salt and pepper. Add the mayonnaise and mix well.
- 3. Chill until serving time.
* recipe to follow for Whole Cranberry Sauce
** To poach chicken: place chicken breast (with bone and skin) in cold water to cover with fresh thyme, peppercorns and celery. AS SOON AS IT STARTS TO BUBBLE/BOIL TURN OFF THE HEAT!!! Cover and it will continue to cook for ½ hour.
If you would like to learn more about the Lark Inn Cooking Classes or crafting a custom cooking class for you or your organization, please visit my website.
Thanks for reading!
Kris Larkin
GARLIC BREADSTICKS
Posted by patandkrislarkin in Cooking and Baking on February 6, 2012
This is recipe we prepared in my January “Start your New Year Healthy!” cooking class at our guest house in The Flint Hills of Kansas; The Lark Inn
PREP: 15 MINUTES
BAKING TIME: 18 MINUTES
OVEN TEMP: 350 DEGREES
SERVES – 6
POINTSPLUS VALUE: 5
Ingredients:
2 TABLESPOONS OLIVE OIL
1 TABLESPOON UNSALTED BUTTER
3 CLOVES GARLIC, MINCED
½ TEASPOON SALT
1 12-OZ LOAF WHOLE-GRAIN ITALIAN BREAD
¼ CUP FINELY CHOPPED FRESH PARSLEY LEAVES
Directions:
- 1. Preheat oven to 350 degrees. In a small saucepan, combine oil, butter, garlic, and salt. Heat over medium-low heat until butter is melted; remove from heat.
- 2. Cut the bread in half lengthwise, then cut each half crosswise into 3 pieces. Then cut each piece into four ½ inch sticks. Brush the breadsticks with the garlic-infused mixture. Sprinkle with parsley, and place on a baking sheet. Bake until the edges are golden brown, about 18-20 minutes.
Nutrition per serving: 200 calories, 9g fat, 26g carbs, 2g fiber, 4g protein.
For more information about our recipes and gourmet cooking classes, visit my website.
Thank you for reading!
Kris Larkin
BANANA PUDDING
Posted by patandkrislarkin in Cooking and Baking on January 24, 2012
PREP: 35 MINUTES
CHILLING TIME: 4 -24 HOURS
SERVES – 4
PLUSPOINTS VALUE: 7
Ingredients:
1 CUP 2% MILK
1 CUP PLAIN UNSWEETENED ALMOND MILK
3 TABLESPOONS CORNSTARCH
PINCH OF KOSHER SALT
2/3 CUP SUGAR
1 LARGE EGG
1 TEASPOON VANILLA EXTRACT
2 LARGE BANANAS
6 LOW-FAT GRAHAM CRACKERS, BROKEN INTO 1-INCH PIECES
1 TABLESPOON COCOA POWDER (SWEETENED OR UNSWEETENED)
¼ CUP SLICED ALMONDS, TOASTED
Directions:
- 1. Heat the milk and almond milk in a saucepan over medium heat until almost simmering; remove from the heat. Meanwhile, whisk the cornstarch, salt, sugar and egg in a medium heatproof bowl. Pour about half the hot milk mixture into the bowl and whisk vigorously until smooth. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble-1 to 2 minutes. Whisk in the vanilla. Transfer the mixture to a bowl and let cool, stirring occasionally. Cut the bananas into thin slices.
- 2. Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers. Cover with plastic wrap and chill 4 hours or overnight.
Nutritional – Per serving: Calories 253, Fat 7g, Carbohydrate 45g, Fiber 3g, Protein 6g, Sodium 173mg
Thank you for reading!
Kris
To learn more about Kris Larkin and her gourmet cooking classes at The Lark Inn in The Flint Hills of Kansas visit her website.
OVEN-ROASTED BRUSSELS SPROUTS With Chipotle-Lemon Aioli
Posted by patandkrislarkin in Cooking and Baking on January 20, 2012
Brussels Sprouts are probably one of the most misunderstood vegetables out there. Start with the spelling: B-R-U-S-S-E-L-S SP-R-O-U-T-S . . . Brussels . . . really? There is really an “S” at the end of “Brussel! Anyway, now that you’ve have your daily dose of spelling instruction let’s get on to it: Roasting vegetables is great way to unlock a great flavor of vegetables that most other ways of preparation won’t. I have run into very few people who tell me they like Brussels sprouts at the beginning of one of my cooking classes. I have also run into very few people after my cooking classes who don’t like roasted Brussels sprouts. Even the most simple roasting with olive oil and, seasoned salt and pepper is fantastic!
OK, lets get on to our daily recipe:
PREP: 30 MINUTES
ROASTING TIME: 20 MINUTES
OVEN TEMP: 400 DEGREES
SERVES – 4
POINTSPLUS VALUE: 5
Ingredients:
1 POUND BRUSSELS SPROUTS (ABOUT 50 SMALL SPROUTS)#
2 TABLESPOONS FRESH LEMON JUICE, DIVIDED
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
1 SLICE WHOLE-WHEAT OR WHOLE-GRAIN BREAD (ABOUT 1 OZ.) TORN INTO PIECES
2 TEASPOONS LEMON ZEST
1 TABLESPOON MINCED GARLIC
¼ CUP LOW–FAT OLIVE OIL MAYONNAISE
1 CHIPOTLE CHILE IN ADOBO SAUCE, MINCED, 1/8 TEASPOON ADOBO SAUCE RESERVED
Directions:
- 1. Preheat oven to 400 degrees. Cut Brussels sprouts in half. Transfer sprouts to a large bowl and drizzle with 1 tablespoon lemon juice and oil; set aside.
- 2. In the bowl of a food processor, pulse bread into fine crumbs Sprinkle bread crumbs, 1 teaspoon lemon zest and garlic over top of sprouts and toss until lightly coated
- 3. On a rimmed baking sheet, spread sprouts-crumb mixture in an even layer. Transfer to oven and roast for 10 minutes; remove from oven and use tongs to quickly turn sprouts over. Return to oven and bake until tender, 7 to 10 minutes.
- 4. Meanwhile, prepare aioli: in a small bowl, combine mayonnaise, remaining 1 tablespoon lemon juice, remaining 1 teaspoon lemon zest, chipotle chile and reserved adobo sauce; mix well. Remove sprouts from oven and place on a large serving platter. To sprouts with any remaining bread crumbs from baking sheet and serve aioli on the side for dipping.
Nutrients Per serving: Calories 160, Fat 9g, Carbs. 15g, Fiber 5g,
Protein 5g
#Nutritional Bonus: Glucosinolates are found largely in Brussels sprouts, as they are in all cruciferous vegetables like greens, cabbage, cauliflower and broccoli. However, Brussels sprouts contain a special combination of glucosinolates that are believed to be extra beneficial to the development of cancer risk reducing compounds in the body.
Thank you for reading!
Kris
For more information about Kris Larkin or her gourmet cooking classes in the picturesque Flint Hills of Kansas visit her website.
STRAWBERRY SALAD WITH BALSAMIC-CARDAMOM DRESSING
Posted by patandkrislarkin in Cooking and Baking on January 19, 2012
This is one of my favorite fruit salads because it is easy and quick to prepare and . . . is perfect anytime. Because of the berry fruit, it is very light but the balsamic dressing adds just enough body for it to hold it;s own in cold weather as well.
PREP: 15 MINUTES
SERVES–4
POINTSPLUS: 2
Ingredients:
3 TABLESPOONS BALSAMIC VINEGAR
2 TABLESPOONS AGAVE NECTAR OR HONEY
MINISCULE PINCH OF GROUND CARDAMOM (IT’S STONG STUFF!)
KOSHER SALT AND FRESHLY GROUND PEPPER
1 POUND STRAWBERRIES, HULLED AND QUARTERED
1 PINT BLACKBERRIES
1 LARGE SPRIG MINT, LEAVES ROUGHLY TORN
Directions:
- 1. Whisk the balsamic vinegar, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium bowl.
- 2. Tumble in the strawberries and blackberries, sprinkle the mint over them and gently toss, being careful not to bruise the berries. Taste and adjust the seasonings to your palate.
Kris Larkin 