Your home in 2011: The place to eat, grow windowsill herbs and spices

This just in from the latest issue of Fancy Food News ... "When the recession first started, the number one thing housewives (and househusbands) did to tighten their belts was stop incessantly dining out. There is something wonderfully quaint about a nice home cooked meal. In 2011, experts claim this trend will continue to grow. And that won’t be the only thing that’s growing. Many believe this year there will be a rise in the amount of edible gardens throughout the states. Whether your windowsill is sprouting herbs for your spice rack or you have a lush outdoor sanctuary with veggies galore, be sure to can your bounty to enjoy during the blistering winter months. "

For information on how to grow a windowsill herb garden, visit:
http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/herbgarden

Oatmeal Raisin Walnut Cookies for the "Kids"

Our son, Tommy, and his girlfriend, Sarah, were making a great trek northward this weekend, in the middle of a snow blast. In addition to packing up a thermos of hot coffee and sandwiches for the road, I thought a batch of oatmeal raisin walnut cookies would hit the spot, especially tonight with hot chocolate once they are settled in.

This is absolutely the simplest recipe you'll ever find, and everyone who has ever tasted them thinks they are from an old family recipe. They are crisp on the outside, soft on the inside and filled with walnuts, raisins and hearty, healthy oats.

All you need is a mixing bowl, a small (1-1/2") spring-loaded cookie scoop, two cookie sheets lined with parchment paper, one large egg, one tablespoon water, one stick of soft butter, 3/4 cup raisins and 1/2 cup chopped walnuts. The secret ingredient? Store bought Betty Crocker Oatmeal Cookie Mix! 

Simply combine all of the ingredients into a bowl, mix well and use the scoop to portion out 24 perfectly round and equal-sized cookies onto the tins.  Bake on top or high-middle rack of oven, at 375 degrees, for 13 minutes.

These cookies are also a great accompaniment to vanilla or cinnamon ice cream for a quick and delicious dessert when company comes.

New Year's Morning: Ebelskievers

New Year's Morning, 2011: dawned a brilliantly sunny day, perfect for a batch or two of homemade ebelskievers, plump little Danish pancakes, filled with strawberry-rhubarb jam, fresh blueberries, pecans and walnuts, and dusted with a pouff of confectioner's sugar. 

They are so simple to prepare and create such a buzz at the table that it's a wonder they haven't become more popular. We mixed up a batter of eggs, flour, sugar, baking soda, baking powder, and whole milk, added a dash of vanilla and let it sit for a few minutes to rise.  Then we filled each cavity of the ebelskiever pan half way, added our fillings, and topped each cake with more batter. Wait a few minutes, turn with wooden chopsticks, and slide out of the pan when lightly browned.

Top off with a generous dusting of confectioner's sugar and serve with hot cider or steaming hot coffee. A great way to start the New Year, and any day!

Ghoulish Gooey Gummy-Cakes

It's Halloween, and I just love the way kids enjoy this holiday.  Our neighbors' adorable children asked me to give them a "trick" instead of a "treat," so I thought I'd give them a little of both.

German chocolate cupcakes provided the "graves" of "dirt" and gooey pecan and coconut frosting the ghostly gobs on top. The gummy worms slithering out of the ghastly graves completed the "trick." They'll have these to enjoy after collecting candy and other treats from lots of other neighbors around our town. Sweet.

Homecoming Dessert - Strawberry Rhubarb Pie

Usually a springtime dessert, we found crisp fresh rhubarb and sweet strawberries to fulfill another "special request" from our son upon his return from two weeks in the Adirondacks in late August. This pie requires pre-cooking half of the strawberries and rhubarb in order to reduce the liquid and intensify the flavor, but it is another easy recipe and one that really pleases.

Process
Cut and hull 5 c. strawberries. Cut 3 c. rhubarb into 1/2" pieces. Divide in half. Mash and cook one half of the fruit mixture in a non-stick saucepan with 1 c. granulated sugar, 1 tbsp. lemon zest, and 1 tbsp. Cointreau or Grand Marnier liqueur. Reduce until most of the liquid is absorbed, about 10 minutes.  Remove from heat and allow to cool.

Cut fresh rhubarb into 1/2" pieces

Cut and hull fresh berries

Reduce 1/2 strawberry/rhubarb mixture

In separate bowl, combine rest of strawberries and rhubarb, 3 tbsp. Minute Tapioca mix, 1 tsp. grated fresh nutmeg, 1/2 tbsp. cinnamon, 1 tsp. fresh lemon zest, 1 tsp. freshly-squeezed lemon juice, 2 c. granulated sugar.  Add cooked berries, and mix to combine.

Combine and mix all

Preheat oven to 425 degrees. Pour mixture into prepared pie crust. (Time-saving tip: Use refrigerated pie crust, available in the dairy section at your grocer.) Or make your own!! Dot top of berry mixture with 2 tbsp. butter, cut into small pieces.  Cover with top crust, crimp and cut vents. Make an aluminum foil collar around pie and place all onto cookie sheet.

Form a collar with aluminum foil

Bake at 425 for 30 minutes. Reduce oven temp to 350 degrees and cook for 30-45 minutes longer, until fruit filling is bubbling and crust is a golden brown.

Allow to cool for at least 2 hours before serving. Fantastic accompaniment:  Hagen Dazs Vanilla Ice Cream and a few fresh berries on the side.  A wonderful way to welcome your loved ones home!

Mrs. Crawfords' Pizza Chicken

Here's a dinner winner with adults and kids alike -- "Mrs. Crawford's Pizza Chicken," so named by our son's childhood friend, Matthew, who chose it as one of his favorite meals at the tender age of five.  It's easy to make, delicious, loaded with protein, healthy, and economical, and stretches to a special next-day lunch.

Matthew, now all grown up, recently spent a year teaching in China. Upon his return, we invited him and his family for a reunion dinner of Pizza Chicken, and a sent him home with a doggie bag! Served with a bucatelli or long fusilli pasta, it's just the thing for a cool autumn night!

Process
Pound thinly sliced chicken breasts to even thickness. Dredge with flour, salt and pepper. 

Dredge in flour

Dip in an egg wash (one-two eggs, 1/4 cup milk, beaten lightly with a fork).

Dip in egg and milk mixture

Then press into seasoned bread crumbs (your own, or Progresso Italian.) Add grated parmesan cheese and finely chopped Italian flat-leaf parsley to the breadcrumbs for extra flavor.

Press breasts into seasoned breadcrumbs

Place on plate for a few minutes to set

Heat a few tablespoons butter and olive oil in a large sauté pan and, in batches, sauté each thin breast on both sides, until golden brown.  Meanwhile, preheat oven to 350 degrees.

Sauté breasts in olive oil and butter

Use your own rich and thick tomato sauce

Place in baking dish lined with a light covering of tomato sauce, covering each breast with slice of mozzarella, freshly chopped sweet basil and a little more tomato sauce. Do not cover completely with tomato sauce. 

Cover with freshly chopped basil and sauce

Bake at 350 for 30 minutes until bubbly and browned on top. (At this point, can be stored in refrigerator for one day, or frozen up to one month. If you store or freeze, let casserole come to room temperature before baking.)

Serve with fusilli or bucatelli pasta, red wine and crusty Italian bread. Mangia bené!

Tommy's "Real Deal" Pancakes

Tommy's breakfast gift to his dad for his birthday was a double batch of his own "Real Deal" Pancakes, which he made with flour, whole milk, organic eggs, butter and baking powder.  He added Ron's favorite -- blueberries (what else!) and a few halved walnuts (Tommy's favorite) to individual pancakes as they cooked.  Served up with Camp's Maple Syrup and the Sunday edition of The New York Times ... it doesn't get better than that.