Huge Raspberry Tart Oven Pastry

 

Huge Raspberry Tart 

Oven Pastry

I wish I could claim to have created this, but I saw it on social media and HAD TO, yes, HAD TO make it for myself and make it my own. This was so easy, so tasty and fun! It can easily feed at least eight very delighted people at a party or just for family or personal fun. The ingredients list is really extensive, so please pay close attention!  

Ingredients

1 box pie crust (which usually comes with two in it)

1 jar raspberry jam (not jelly)

1 Hershey chocolate bar (to finely grate)

2 tabs melted butter + 2 tabs melted butter

1/4 cup brown sugar

1.5 cups powdered sugar*

*2 rounded teaspoons corn starch (thickener)

1/2+ cold water

I was teasing about the complicated ingredients list.  My bad. ✌😂✌

Preheat the oven to 350-degrees. 

On a pizza round stone or, if using a baking sheet, line the sheet with foil or parchment paper. Spray the sheet with baking non-stick spray. 

Unroll one of the pie crust dough rounds and place it on the sheet. Spread raspberry jam from the inside outward, leaving a half-inch to an inch of open dough. Add the brown sugar with your hands. You Have To save some for your fingers! Mmmm!!!

Spread some of the melted butter around the outer perimeter of the pie crust. Place the upper pie crust  round atop the other. Use a fork to press down all the way around the perimeter. Brush more butter all over the top of the of the pastry. Prick a few holes in the top to allow steam to escape. Bake the tart pastry about thirty minutes. The top should be golden and not doughy, not soft. When done, remove the tart and let it cool completely. 

Meanwhile, let's make the frosting.  In a medium bowl, add the powdered sugar and about a fourth of the half cup of water. Also add two tablespoons of raspberry jam and two melted tabs of butter. Stir or whisk vigorously.  Add more water in increments. If, after the half cup, the frosting is too loose, add the corn starch, one tablespoon at a time. You want the frosting to pour but not watery. You could use a hand mixer for this, as well.  Using a spatula, pour the frosting, starting in the center of the tart, expanding outward. Try not to let it ooze over the perimeter but, hey, who really cares if it does? 😄  Using a fine grater, grate a thick Hershey bar over the frosting. Raspberry and chocolate are perfect together! Once frosted, let it harden for about an hour, maybe a little more, if you can spare the time. And finally, use a pizza cutter to cut the tart like you would a pizza.  The size of the pieces are up to you.  

This is not an advertisement. It is the chocolate bar I used in this recipe and is a representation only. 

This pie tart will last two people a solid week, but it can feed up to eight people in one sitting.  Enjoy by itself, on the go, or with ice cream!  The idea is just to enjoy.  You could use strawberry, blackberry or cherry jam. You could add a little honey to the filling, perhaps? The idea is to make it your own and enjoy. 

As always, Thank You so much for your visit!  I am so grateful.  Now, Go Cook For Someone You Love!

~  Martin

In-House Cook

Bottom photo, Bath, North Carolina. ❤

I 

Hoisin Garlic Chicken over Udon Noodles

 

Hoisin Garlic Chicken Over Udon Noodles

In need of a pantry meal that will not break the bank nor the clock?  I have just the meal for you.  Let's get to this thirty minute meal loaded with Asian flavors, chicken, onions, poached eggs and served over Udon noodles, shall we?  Tips and options* will follow along the way, by-the-way.  

This dish easily feeds two, but can feed up to four. 

Ingredients

1 package 4 - 6 boneless skinless chicken thighs

1 large or 2 small/medium onions, chopped into bite-sized cubes

2 tablespoons diced garlic

4 tablespoons Soy Sauce (low sodium, if you want)

1/2 cup + 3 tablespoons Hoisin sauce

four scallion greens, chopped on a bias

4+ eggs to poach

Udon noodles

4 tablespoons toasted sesame oil + a drizzle

1/4 cup corn starch (to coat the chicken with)

*Carrots sliced at a bias, halved bok choy and your favorite veggies could be added to this.  I used what I had on hand in my frig and pantry.

Don't stress, but the prep is the hardest part of the entire meal, and it should not take you longer than fifteen minutes, tops. Boiling the noodles and the cooking part is swift and fun!  Let's get to it.  

Add the toasted sesame oil to a wok or high sided skillet over medium-high heat.  My stove top's burners get twice as hot as the settings, so go with however your stove top is.  If you are using gas, go with medium-high. Add the garlic immediately and stir around until aromatic. Do not let it brown.  Move the garlic aside and add the corn starch coated chicken bites. Let it cook about three minutes per side. Add the soy sauce and stir well to coat the chicken. *If need be, add a little more oil, vegetable oil or sesame oil, whatever has a safe high heat point.  

Meanwhile, add about four quarts of water in a pot over high heat. Do not salt the water like you would Italian pasta. 

Continuing with the chicken, add the onions and stir vigorously.  You do not want limp onions, just not too freshly crisp, either.  Add the hoisin sauce and stir to coat everything. Reduce the heat to medium and let all the flavors to marry. Just keep an eye on it and stir to keep from too much burning. Some burning is good as it adds a totally flavorful char taste. 

 

When the water gets to a roiling boil, add the udon noodles and stir so it does not stick. Udon cooks much faster than Italian pasta. Keep an eye on it. I have learned that it is much better to remove the cooked udon or ramen with a utensil rather than drain and plate or bowl from a colander. 

I also add a little drizzle of toasted sesame oil to the bottom of the bowls for extra flavor. 

Now for the eggs.  You cannot serve udon or ramen without eggs, stirred or whole.  I used a ladle to poach the eggs. I drizzle sesame oil to the ladle for each egg and lowered the ladle into the hot water AFTER the udon had been removed, and when the egg whites turned white, I allowed some hot water into the ladle, then, after a few seconds, turned the ladle to allow the egg to slip into and finish in the boiling water. Add one or two eggs per bowl. *Tip:  add garlic powder and/or a couple of tablespoons of soy sauce to the water to flavor the eggs, if you like.  

 To serve, split the udon between two-to-four bowls. Add hefty scoops of the chicken atop the udon noodles. Drizzle with a little soy sauce, if desired. I do. I like it. Finally, add some of scallion greens as delicious garnishment.  👼

A photo essay......

  

 

 

Thinking Ahead

Hello and welome. This is not a recipe blog post.  It is a "think ahead" post. A couple of weeks ago, influenced by southeast Asian video recipes I'd been watching obsessively, I wanted to try one of my own of my own design.  I had marinated chicken thighs and seared them in a wok. They turned out perfect, as you can see, above.  The fried-noodle-egg part did not. This is the thinking ahead for next time part. First, I used noodles that took forever to boil, but I'd used them because I knew they'd keep their shape, making it easy to transport them to the wok and oil without splashing. Next, I used far too many eggs; again, an influence of those giant woks over wood fire videos.  I will say, however, the flavors were spot on with the onions and garlic. Finally, next time, I will use maybe half of less than half of the eggs and I will use proper ramen noodles and will just need to be careful and plan ahead. No short cuts next time!

Question, gentle readers:  What other ingredients would You add to this?  I'd ❤ to hear from you!  Thank You!

~ Martin

In-House Cook

Key Falls, Brevard, North Carolina

A weekend ago. 

Basic Fried Garlic Chicken and Fried Rice

 

Fried Garlic Chicken and Fried Rice

To be honest, this dish is the basics of fried chicken and fried rice.  Both can be "doctored up" as I am likely to say often. I normally blog when I have made something before and have made it better than my first time, but I thought, this meal is simple and delicious for a quick, flavorful meal. I will share with you ways I think you can "doctor both up".  In the meantime, this dish is easily made within 40 minutes any busy weeknight.  Let's get to it, shall we?

Ingredients for Garlic Fried Chicken

1 package of six boneless/skinless chicken thighs

1 cup flour

2 tablespoons garlic powder or granulated garlic

1 rounded tablespoon granulated onion

1 teaspoon garlic salt

1 teaspoon black pepper

1+ cups vegetable oil or grape seed oil*

Ingredients for basic Fried Rice

2 cups cooked white rice*

4 eggs, whisked

3 tablespoons soy sauce

1/4 cup vegetable or grape seed oil*

1 teaspoon black pepper (my preference)

***********

Before we go any further, let's talk about how to doctor up the chicken.  First, I do not use a dredging station for this particular chicken.  I add the cup of flour to a dish and thoroughly whisk in the other dried ingredients. You could, however, set up a dredging station:  flour, whisked eggs, flour again and then fry.  Or, you could create a seasoned tempura batter and fry. I would use the same dried ingredients for each version. 

Next, let's perk up my basic fried rice to Awesome fried rice.  I normally use scallions, the white part of three scallions in the initial cooking and add the greens at the end for a pop of color and flavor. Many people add diced carrot and peas.  I am personally not partial to either, so I purposefully leave it out every time. I like to use small bits of bamboo, fresh slivered garlic and ginger, and a meat. I enjoy chicken, beef or pork. I usually start cooking the meat (unless it is a leftover, already cooked). I also like to add a few dashes of toasted sesame oil along with the vegetable oil. 

*Grape seed oil holds up to high heat and helps enhance the flavors. 

**I enjoy using my rice cooker, but, when dinner is running late, I always have packets of rice on hand in the pantry. They come in jasmine or Basamati, which I use for fried rice, or chicken, Spanish rice and several other flavored packets. These are a great short cut when needed. 

Finally, I love to use Garlic Chili Paste or oil as a garnish to the bowl or plate for the completed meal. You must use whatever your favorites are!

Basic Fried Garlic Chicken

Add one cup of flour to a plate along with other dried ingredients.  Whisk thoroughly.  Place one piece of chicken at a time to the seasoned flour.  It coats pretty easily, you'd be surprised!  Meanwhile, add the oil to a wok or skillet over medium-high heat. When the oil begins to ripple, add only three chicken pieces at a time so as not to crowd the wok or skillet and drastically lower the oil temperature (should be about 350-degrees F). Cook each piece about four minutes per side; if the pieces are larger, five minutes. Each side should be golden brown and 165-degrees F internally to be done. Place the chicken on a rack to drain any extra oil. Cover when done. 

Meanwhile, add the oil to a wok or skillet.  Add garlic to the oil and when the oil begins to ripple, remove the garlic so it does not burn. Add fresh meat at this point to cook if you are using it. The garlic flavors the oil. Mmm!  Add the two cups of rice and break it up. Add the onion and the garlic and any other veg you wish to add (even peas and carrots, if it pleases you 😉) and vigorously stir to incorporate all of the ingredients.  While the rice is cooking, whisk the eggs and drizzle them over the rice.  Let it cook for minute or two and then stir it all together again. Add the soy sauce and a tablespoon of garlic chili oil or paste and yes, stir!

The rice and egg and all should easily break up and not be sticky. If it is, cook it a little longer and continue to break it all up. 

Add scallion greens or even fresh cilantro to garnish and flavor the rice, and even the entire dish. I like to add small dollops or drops of garlic chili paste or oil around the plate and on the food to knock the flavor palette up a notch. 

I did not have fresh cilantro nor scallions to garnish my plate so I sprinkled dried parsley as a garnish. 

And here we are!  This dish feeds three big appetites or six average appetites.  

Thank You for visiting! I appreciate your time and consideration. Now....Go Cook For Someone You Love❤

~Martin

In-House Cook

Some of my favorite flowers in my garden. Hibiscus Beauty. 

Farm Fresh Pasta Pomodoro Sauce

 

Farm Fresh Pasta Pomodoro Sauce

There is nothing like a totally farm fresh pasta sauce. This is a short recipe and blog post. No stories, no anecdotes, just a simple to prep and cook tomato pasta sauce.  Not a thing is canned. Let's get to it, shall we?

Ingredients

2 pints grape or cherry tomatoes, washed

1 onion, medium chop

4+ garlic cloves, finely chopped or disc cut

2 tablespoons each, fined chopped:

rosemary, thyme, basil, oregano+ 6 full leaves basil

3 tablespoons extra virgin olive oil

salt and pepper

The prep is both the easy and the hard part.  You can halve to the tomatoes or not, slice the garlic as you wish. I added a + on the garlic because, if you are like me, you want six-to-eight cloves of garlic. I have a friend's recipe that calls for forty, yes, 40 cloves of garlic!!!  In addition, dicing the herbs is the largest task. It's also the most aromatic and peaceful task. Watch your fingers, though!

Now, in a large high-sided skillet or pot, add the evoo over medium-high heat. When the oil ripples, add the onion, a pinch of salt, and stir to coat the onions with the oil and salt. About three minutes late, the onions will start to soften.  Add the garlic and stir to thoroughly mix the onion and garlic. The aroma is life-changing!  After three more minutes, add all of the tomatoes and half of the diced herbs. Save the full basil leaves for last; stay tuned. 

Finally, add the remaining herbs and stir everything together, bring to a simmer, reduce the heat, cover and allow to simmer on low for twenty minutes. Add some of the fresh basil leaves before covering.  Add more fresh leaves after simmering, as it's pretty. 

I served these (new to me) ravioli that were stuffed with beef. I should have either gone with a more dainty pasta or plated them very differently, but, live and learn. That is life, yes?  No matter, the huge, thick ravioli and my pasta sauce worked very well together, enhancing each other's flavors. Overall, I was pleased with this dish.  

I hope you enjoyed this very simple dish.  Note:  If you do not have or want to get all fresh herbs, you can certainly use dried Italian seasoning!  Now, Go Cook For Someone You Love! ❤

Thank you so much for your visit! 

~ Martin

In-House Cook

My furmily: Foley and Banjo❤

Ribeye Steak with Salad Bruschetta

 

Ribeye Steak with Salad Bruschetta

Summer is grilling and cold salad season, and I have both prepared for us today. I have a seasoned, grilled ribeye steak and small garlic toasted sourdough bread topped with goat cheese spread, marinated tomatoes and raw broccoli, topped with chopped pine nuts, diced bacon bits and dried parsley.  For dessert, I made a peach bundt cake. That will be my next blog post, so please stay tuned!  This dish will feed two hungry appetites but if you add one more steak, you can easily feed up to four.  Let's get started, shall we?

Ingredients

1 or 2 ribeye steaks, seasoned with your favorites

6 slices small sourdough bread

1 pint your favorite baby tomatoes, halved

12+ raw broccoli florets, trimmed

1 stick your favorite goat cheese (3 oz)

3 tablespoons crumbled feta

1/4 cup extra virgin olive oil or grape seed oil+

*Garlic Parmesan dressing (or, your favorite)

chopped pine nuts and bacon*

salt and pepper

tablespoon black pepper corns

grated Parmesan or Roman cheese*

4 large cloves or 8 small cloves garlic, 1/2 diced, 1/2 sliced

Bring your steaks to room temperature and season both sides with your favorite seasonings. I like to use Kinders* seasonings or I create my own with salt, pepper, garlic powder, dried rosemary and sage. Let the steaks sit out or, refrigerate them if you will be cooking them within thirty minutes. 

Bruschetta and Salad

In a bowl, add about a quarter cup of evoo, a half or whole pint of halved baby tomato medley and trimmed raw broccoli florets, a hefty pinch of black pepper and a little pinch of salt.  Add 1/2 cup of Garlic Parmesan dressing (which went perfect with the goat cheese) and the feta. Stir thoroughly and set in the refrigerator for thirty minutes or more, the longer the better. 

Meanwhile...

When ready to serve....Toast six slices of sourdough. You can either toast them without evoo or butter, but I like garlic butter or rubbed with roasted garlic. Delicious, but, it's up to you. Spread garlic and herb goat cheese over each slice. Just prior to serving, add broccoli and tomatoes atop the goat cheese. Sprinkle with chopped pine nuts and bacon bits, and finish off with a sprinkle of dried parsley. 

Finishing the steak.....

Fire up your outdoor grill or, heat up your indoor grill pan or plate over medium-high heat. Drizzle about four tablespoons onto your steaks and into the grill plate/pan. (You get what I mean by now, I am sure. 😊)

Add garlic slices to the oil as the pan heats up. When they start to brown, remove them but do not toss. Add the steaks to the rippling oil and sear about four minutes per side.  If the steaks are thicker than an inch, sear for four more minutes before flipping. Finish the steaks low and slow, either in the oven at 250-degrees for eight minutes or on the cool side of the bbq. At 145-degrees, or so, the steak is done. Remove after eight minutes to rest for several minutes. Afterward, slice agularly (at an angle) against the grain. Have your plates ready for the delicious goodness you are serving. 

In addition, add the black pepper corns and add back the garlic to the steak skillet if cooking indoors. Stir them into the renderings and oil.  After you have plated the steaks, add a couple of spoonfuls of the garlicky, peppery oil atop the steaks for a stunningly crispy garlic delight.  If you grilled them, have a small skillet or sauce pan with the same ingredients to pour atop your steaks. By-the-way, this is amazing with chicken, pork and turkey. 

Ready to enchant your guests?

A final note, if your guest is gluten free or just is not fond of bread, the salad can be served by itself. Maybe a parmesan bowl?  Just a thought. 

I hope you have enjoyed this recipe blog post. It was certainly delicious and, even nutritious!  Well, mostly. 😋  As always, I am grateful for your visit and your time. Now, Go Cook For Someone You Love!❤

~Martin

In-House Cook

Savory Sage Saltimbocca Chicken and Caprese Salad

 

Savory Sage Saltimbocca Chicken & Caprese Salad

As I age, I find that my appetite slows down during summer.  The foods I love to eat take a back seat during the hot and humid summer months, here, in the south. In my teens, twenties and thirties, I loved to down bbq ribs, chicken, steaks, burgers and dogs with potato salad, pasta salad and and all the trimmins'. Now, in my mid sixties, that ain't happenin'. Sensible, lite foods and portions of summer delectables is important to me now.  Ribs and chicken are still important, but again, as I age, I am not into cave man amounts of it during this heat.  With that in mind, I present to you one of my summer classics: Savory Sage Saltimbocca Chicken and Caprese Salad.  Let's get to this easy, quick meal, shall we?

Ingredients for Saltimbocca

4+ thin sliced chicken breasts, trimmed

4+ fresh sage leaves

1 tablespoon butter

4 tablespoons evoo (extra virgin olive oil)

salt and pepper

* lemon zest and juice 

***Normally wine and capers are part of this, but for summer, I am leaving that out for my own dish. You can go as traditional as you wish! 😊

Caprese Salad Ingredients

2+ steak tomatoes, sliced into four discs

1 ball of mozzarella, sliced into four discs

8 large fresh basil leaves + small leaves for garnish

3 tablespoons evoo

2 tablespoon aged balsamic vinegar to drizzle

*I trimmed the thin sliced chicken breasts into squarish rectangles and marinated them in evoo, lemon juice and lemon zest, white wine vinegar, mirin, salt and pepper. You do not have to do that, as it is just a thought. You could slice the lemon into discs and top the chicken with it to add amazing flavor. 

Let's get to the chicken saltimbocca.  

Add salt and pepper to both sides of the chicken. 

Drizzle four tablespoons of evoo to a skillet over medium-high heat and the butter. When the oil begins to ripple, add the chicken and let it sear about four minutes. When you turn it over, the cooked side should have a golden crust to it. Place a fresh sage leaf to the uncooked side and finish turning it over. Also allow this side to sear another three or four minutes. Reduce the heat and allow it to finish low and slow for about eight minutes. 

The fresh sage, traditonal in saltimbocca, adds so much flavor!

Finish on reduced heat, low and slow, for eight to ten minutes. 

Remove the chicken and allow it to rest after about eight minutes on low heat. 

Caprese

Drizzle extra virgin olive oil onto the dish you will be serving the Caprese from. Place the ingredients over the evoo. 

As mentioned in the ingredients column above, slice the tomatoes and mozzarella into discs. Place a tomato down, place a fresh basil leaf atop it, then mozzarella, and repeat the process.  I create two rows on a dish if I am serving it family style. You can make as much as you like, and serve it on a huge platter, as I did at a grad party I catered (Thank You, Mrs. D!!!) or on a personal dish for one or two. Finally, drizzle a little more evoo atop the cheese and tomatoes and top that off with a nice drizzle of aged balsamic vinegar, or your favorite balsamic vinegar. 

My plating is not spectacular here, I know, but it worked fine. I made a simple Parmesan pastry twist to go along with it. I placed a circle of Parmesan on parchment paper, then sliced pastry dough thinly and twisted it.  I placed shaved Parmesan atop the twist and baked it for eighteen minutes at 375-degrees. Not pretty, but well worth it. I love Parmesan crisps. I had added Italian dry seasoning and pepper to the Parm circle. Delicioso!

That is it! It's all delicious, nutritious and bursting with flavors of Italy. I hope you like this recipe.  Now, Go Cook For Someone You Love!

Thank you, as always, for your visit, time and consideration.  I appreciate you all!

~Martin

In-House Cook

From my garden yesterday. ❤