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By Helen S. Fletcher, on February 16th, 2012
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 This is one of my favorite turkey dishes. For those loving turkey as I do, this is a great alternative to the usual ground turkey. Strips of turkey are dredged in flour and sauteed with sunset colored bell peppers highlighted with garlic and ginger. This is an assertive dish with lots of flavor. The sauce echos the flavors of the turkey but is tempered by the apricot preserves. My store carries turkey breast already thinly sliced for scallopine which is what I use. However, if you can’t find this, buy a piece of turkey breast and cut it.
By finishing the rice in the oven, it comes out perfectly every time without dragging out a bulky rice cooker or having gluey rice from cooking it on the top of the oven. It cooks evenly in the oven with no attention…..my type of cooking! Basmati rice is used for its full flavor. Any type can be used.
The green beans round out this flavor filled dinner. When I had my retail take out shop, my chef told me that only the stem end of the bean should be cut off, known as tipping the green bean. He was right, the end of the grown bean is very attractive and I have done mine this way ever since. By immediately plunging the cooked beans in ice water it stops the cooking and sets the bright green color. Toasting sesame seed enhance their flavor and a touch of sesame oil balanced with a hint of lemon makes this the perfect accompaniment. Continue reading Turkey Scaloppine with Apricot Ginger Sauce and Sesame Green Beans
By Helen S. Fletcher, on February 9th, 2012
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 Gorgeous, sophisticated, stunningly flavorful and easy – what more could you want in a Valentines dessert? When I had my bakery, we made so many of these both for Valentines day in these adorable tart shells and during the year when we made them in 12” European tarts it was amazing. What’s “so many” you ask. What about 1500 pieces which amounted to 125 tarts for banquet desserts usually with only a few days notice? If you can’t find 4 1/4” heart shaped tart pans, use 4 1/4” round ones – the dessert will be just as gorgeous, sophisticated, stunningly flavorful and easy!
Because these tarts are very short, there is only a small amount of “crust” on the bottom to anchor the filling. The majority of the filling is poured over the bottoms and allowed to set up in the cooler. The remainder is heated just to loosen it and combined with whipped cream for a third layer of chocolate. The finish I have used here is the one we used at the shop. The rosette is piped on with a bit of buttercream which we always had around. I have included a chocolate ganache if buttercream is not to be had.
It is best to put the top layer on as soon as the bottom layer has set, then freeze them in their pans overnight or until ready to decorate.
Using a blow dryer to heat the rim of the tart pans heats them enough to slide the edge off. We would place the pans on a can and slide the side down. Slide a small, straight spatula between the bottom of the tart and the bottom of the pan.
This recipe makes 8 tarts.
Chocolate Crumb Crust
1 cup graham cracker crumbs (114 grams or 4 ounces)
3 tablespoons cocoa (18 grams or 2/3 ounce)
1/3 cup unsifted powdered sugar (35 grams or a bit more than 1 ounce)
6 tablespoons unsalted butter, melted (80 grams or a scant 3 ounces)
Mix the crumbs, cocoa and sugar together, rubbing between your fingers until the cocoa and sugar lumps are gone.  Add the butter  and toss with a fork until the crumbs are completely coated.  At this point the crusts need to be pressed in immediately or the crumbs will dry out. Press two firmly packed, slightly heaping tablespoons  into the bottom of each pan.
Yields: 8 – 4 1/4 inch tart pans.
Triple Chocolate Tarts
1/2 teaspoon instant coffee
1/4 cup water
2 sticks unsalted butter (225 grams or 8 ounces)
3/4 cup sugar (150 grams or 5 1/3 ounces
9 ounces semisweet chocolate (255 grams)
6 egg yolks
2 tablespoons brandy
1/2 cup 40% or heavy cream
Dissolve the coffee in the water.  Combine the butter, instant coffee and sugar in a heavy saucepan.  Heat until the butter melts  and the mixture is steaming, but not boiling, stirring frequently. Remove from the heat and submerge the chocolate underneath.  Wait for a few minutes for the chocolate to melt. Whisk to smooth the chocolate. Whisk in the yolks  and lastly the brandy.
Pour 1/4 cup filling into each tart pan.  Rotate it to fill all the ridges
and tap several times on the counter to knock out any air bubbles. Continue for 7 more tarts. Refrigerate the tarts to firm the filling. Cover the unused filling with film. Set aside to room temperature.
When the filling is firm, beat the cream just until soft peaks form.  Microwave the chocolate filling for a few seconds to loosen it up if necessary. Fold the cream and chocolate together.
You want this to be pourable but not liquid. If necessary, microwave 5 to 10 seconds at a time to reach the desired consistency. Place 3 tablespoons in one shell, rotate it around so it fills the shell to the top.  Shake it sideways a couple of times to level it our. 
Place on a tray. Continue with the remainder.  Place in the freezer and freeze until hard.
Place one tart on a small can such as a six ounce can of tomato paste.  With a hair blower on high, go around the edge of the shell holding the dryer about 2 inches away.  Go around one or two times and see if the rim of the tart pan can be pulled down from the tart. If it can’t or it is difficult, continue to heat the edge with the blow dryer until the tart pan rim can be released. Be careful not to heat the edge too much or the tart will melt.  Place a small spatula between the bottom of the crust and the bottom of the pan to release the tart.  Place the tarts on a flat surface spaced several inches apart.
Decoration – There are two suggestions for making the rosettes for the decoration. Either may be used or none. The first is a bit of chocolate ganache the second is buttercreamn of your chosing tinted with food coloring. If tinting buttercream, a gel works better than liquid coloring.
1/2 cup 40% or heavy cream
4 ounces semisweet chocolate, divided
Buttercream, optional
For the chocolate ganache: Heat the cream until simmering, but do not boil. Submerge 2 ounces of chocolate under the cream and wait for a few minutes. Whisk to smooth. Pour it out on a plate and let sit at room temperature to firm up.
For the buttercream: Tint the desired color.
To Finish: Fit a small pastry bag with a number 2 open star or number 2B tip and fill with either the chocolate ganache or buttercream. Melt the remaining 2 ounces of chocolate in the microwave on half power or in a double boiler.
Dip a spoon into the melted chocolate and wave it left to right over the tart as shown in the photo.  Dip it again into the chocolate and wave it back and forth on the diagonal.  Let the chocolate set up briefly. Pipe a rosette  of either the chocolate ganache or the buttercream the lines intersect.
Store in the refrigerator or freeze. Serve at room temperature.
By Helen S. Fletcher, on February 2nd, 2012
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 Growing up, we ate a lot of pork – not the pork of today for sure – but I loved it. That love of pork has carried on and with the ability not to cook it to death it is still one of my favorite foods. This week’s offering is the perfect meal for a cold winter’s day. It is hearty and warming with the flavors of the best German cooking down to the caraway seeds in the cabbage.
I like thick, boneless pork chops for easy eating. I know more flavor is supposed if you leave the bone in, but maybe I have just become lazy as time goes by. I also like browning them in a hot pan and then transferring them to the oven to finish cooking so they stay nice and juicy. The key to searing well is to get the pan and oil really hot but not smoking. This also keeps the meat from sticking to the pan. By searing off in a really hot pan, the pork not only gets an inviting brown on it, but it absorbs less oil. Because the pan is going to be heated really hot, I use an uncoated pan as non-stick pans cannot take really, really hot temperatures without harming their finish.
The mustard dill sauce is the perfect finish for the pork. The use of dill pickles in the sauce is an unusual ingredient that adds great depth of flavor.
The sauce uses a buerre manie to thicken it at the end. Buerre manie in French means kneaded butter. Equal parts of butter and flour are kneaded together (or mashed with a fork or spoon) until completely combined. Essentially it is an uncooked roux. By adding it at the end, the thickness of the sauce can be controlled by simply adding a bit at a time to see how thick it is getting. I keep it stashed away in my freezer, ready to use anytime I need it.
The use of red cabbage instead of the usual green, is simply a matter of color on the plate. Cabbage, like so many vegetables, is mostly water. When you first put it in the pot, it looks enormous. Minutes later it has wilted to half or less of its size. The caraway seeds are quintessential to German cooking.
Lastly, the cinnamon apples balance the sharp taste of the mustard dill sauce and the cabbage with sweetness.
If you don’t have to stop to take pictures along the way as I do, this actually goes fairly fast. Start by braising the cabbage as it takes the longest. Slice your apples and set them aside. Prep the remaining ingredients and sear off your pork chops. Put the apples to cook in a skillet while you make your sauce. Keep the sauce warm while you finish the pork in the oven. The apples do not need to be served hot. That should just about bring everything together at once. I am going to list the recipes in the order they are made for your convenience.
One last note. While most of my recipes are for four people, you will often see only enough for two photographed. Since our children are grown and gone, there is only my husband and myself to enjoy the dinner after photography. And enjoy it we do!
Braised Red Cabbage
1 small head red cabbage
1 cup chopped onions
2 tablespoons vegetable oil
1/2 cup red wine vinegar
3/4 cup apple juice or water
2 tablespoons brown sugar
1 1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon caraway seed, optional
Cut the cabbage in half and remove the hard core. Slice it thinly and set aside.
Saute the onions in the oil until translucent. Do not brown.  Add the remaining ingredients except the caraway seeds.  Cover and bring to a boil; reduce to a simmer and cook for 50 to 60 minutes until the cabbage is soft and the liquid is gone.  Add the caraway seed about 10 minutes before the cabbage is done. Correct the salt and pepper and serve.
Pork Chops
4 thick, boneless pork chops
Salt
Pepper
2 tablespoons vegetable oil
Line a rimmed baking pan with foil. Spray the foil and set aside. Preheat the oven to 350 degrees.
Season the pork chops with salt and pepper on both sides. Add the oil to a sauté pan and heat until very, very hot. Add the pork chops and cook, without turning for 3 to 4 minutes or until nicely browned.  Turn and sear on the other side.  Transfer to the baking pan.  Place in the oven when the sauce is about half way done.
Bake for 12 to 15 minutes until the temperature reaches 145 degrees. Tent with foil and allow to rest for about 5 minutes. This will give you a chop that is still pink in the center which is how they should be for maximum flavor and moistness.
Cinnamon Apples
2 apples
2 tablespoons butter
Cinnamon sugar as desired*
Slice the apples and core them. The easiest way to core them is with a small round cookie cutter. 
Melt the butter in a skillet  and brown them gently on one side, turn and brown on the other side.  Sprinkle with cinnamon sugar towards the end of the cooking.
*Cinnamon sugar – mix 1/4 cup sugar with 1 teaspoon cinnamon or to taste.
Mustard Dill Sauce
3/4 cup water
3/4 cup dry white wine
1/2 cup shallots, finely diced
1/2 cup finely diced dill pickles
3 tablespoons Dijon mustard
3 tablespoons heavy cream or half and half
Buerre Manie as needed*
Place the water, wine and shallots in a saucepan.  Simmer, covered, about 10 to 15 minutes until the shallots are soft. Strain the mixture, reserving the liquid. Return the liquid to the pan and add the dill pickles and Dijon;  cook, uncovered for 3 to 4 minutes at a simmer. Whisk in the cream; bring to a boil and add buerre manie a bit at a time until the desired thickness is achieved.  Reduce the heat and cook for 1 to 2 minutes more to cook the flour.
Serve over the pork.
*For this recipe one tablespoon of butter and one tablespoon of flour should be enough. However, I usually make more and store it in the freezer to use when I need it.
 
By Helen S. Fletcher, on January 26th, 2012
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 Super Bowl Sunday has become an American institution for many. While I generally don’t even know who is playing, I love the food associated with it. Hand pies are ideal for this event since no one seems to want to look at what they are eating lest they miss THE PLAY!!!
Calzones fit perfectly into this category. Easily picked up, packed with flavor and do ahead ability make this a must have. This recipe makes a lot. It can easily be halved if you don’t want a bunch. Or make and freeze them to enjoy whenever the mood strikes. To freeze them, make them all the way through the last step before baking. Freeze them on a sheet pan, then individually wrap them in foil and store in a freezer proof bag. Bake from the frozen state.
One of the things I like so much about this recipe is that it does not use a yeast dough for the crust. That eliminates a lot of waiting time. This crust is so full of flavor and is very easy to use and to make. After the initial roll out of the crusts, I trim them into perfect 8″ circles by using an 8″ cardboard circle. This isn’t because I am seeking perfection but because it is easier to enclose the filling if the circles are relatively perfect.
These hearty Italian Calzones are perfect for anytime, and Super Bowl Sunday seems just about perfect. Continue reading Italian Calzones
By Helen S. Fletcher, on January 19th, 2012
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 When I had my retail shop this was a huge hit. It is super easy, super tasty and the vibrant colors make you want to dive right in. Serve it with a grilled or roasted chicken breast or salmon fillet for a complete meal. Toasting the couscous first insures it will not clump together when it is finished. It’s easily done while you cut up the veggies.
Do not confuse the North African couscous which is a yellow semolina pasta that looks like grains of sand with the larger Israeli couscous which is also made from semolina with the addition of wheat flour and is about three times as large as regular couscous. The Israeli couscous is sometimes known as pearl couscous. It is also toasted rather than dried. Continue reading Southwestern Roasted Vegetable Couscous with Southwestern Chicken Strips
By Helen S. Fletcher, on January 12th, 2012
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 Like most Americans, I grew up eating lasagna. Although my mother made lasagna, the red sauce was nowhere near this version which I adapted from Pat Bruno Jr’s recipe. Mr. Bruno is a food writer and a food critic for the Chicago Sun-Times. His expertise in the field of Italian cooking is enormous as he once owned and operated an Italian cooking school in Chicago and has written several cook books. While I dinked a little here and a little there, increasing this a bit, reducing that a tad, this is without a doubt the sauce I have searched for near and far. Its thickness comes from long slow cooking so you have to plan to be doing something else in the kitchen. The sauce goes together quickly but needs to be stirred very frequently and as it nears the end, it is good to stir it every four to five minutes. But the reward is worth every turn around the pot as the sauce reduces to red gold. Continue reading Lasagna al Forno
By Helen S. Fletcher, on January 9th, 2012
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 Can you tell I love alliteration? Well, I finally feel like a real writer. It is 12:40 and the night is dark and cold. After going to bed early, as tomorrow is a 4:00 a.m. wakeup, I awoke 2 hours later unable to go back to sleep. Rather than toss and turn for another hour, I went downstairs, made a cup of coffee (decaf of course), loaded it up with creamer and sweetner and am up in my office ready to commit everything I know about lemons to paper – computer actually. Normally a tea drinker, I felt coffee more in keeping with the writer thing. Afterwhich, I hope to be sufficiently tired enough to sleep for another couple of hours.
My office rather looks like a lemon – all yellow and white, bright and zesty. When the sun shines in, the room looks as though a thousand watts are lighting it up. It is my favorite room in the house, save the kitchen.
Throughout the ages, lemons have been used in medicines, as bleach, invisible ink and in witchcraft according to “Food Lover’s Companion”. Lemons are one of my favorite things to cook/bake with. They can liven up a flat dish and add excitement to an okay one. Equally at home in both savory and sweet cooking, both the outer skin (the rind or zest) and the juice are useful. With the price of lemons (as well as everything else) on the rise, I was appalled recently when I found lemons were a dollar a piece. While there was a day I would use the zest or the juice and toss the rest away, I don’t do that anymore. I have become both resentful and frugal as the years go on – which is the crux of this blog. Continue reading Lovely Lemons Liven Up Life!
By Helen S. Fletcher, on December 26th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 This particular recipe came as quite a surprise to me. After we had photographed the Chocolate Cherry Boule blog, it was late and we weren’t in the mood to eat anything else for the evening. I wrapped it and put it on the counter where, for some unknown reason, it was forgotten. About five days later, I saw it sitting there. A whole loaf! It was unthinkable to throw it away so I let it sit there a few more days while I figured out what to do.
Often, after sleeping on a problem the answer is there in the morning, waiting like a gift. And so it was when I thought of this. I love bread pudding and although I think they have been overdone in restaurants, along with crème brulee, (I joke about writing a book titled 560 Bread Puddings and 780 Creme Brulees) I make one every so often as a treat. Continue reading Chocolate Cherry Bread Pudding
By Helen S. Fletcher, on December 20th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
I will be posting next week’s blog CHOCOLATE CHERRY BREAD PUDDING ON MONDAY, DECEMBER 26TH as I think it makes a great New Year’s Eve dessert and needs some prep ahead of time. It accidentally went up today by mistake before the error was caught. I hope this didn’t cause too much confusion.
 I have come to the conclusion that Beef Strogonoff is one of my favorite beef dishes. I have done it in a crepe, in a Portobello mushroom and now in a soup. This soup takes all the components of this entrée and turns them into a delicious, easy to make soup.
As the beef tenderloin used in the entrée would be a waste in the soup, I have substituted beef stew meat, well trimmed. The mushrooms and onions are here as well as the brandy. Each person stirs in their own sour cream.
My husband cheered every time I made this. He will eat anything I make and always tells me it’s good – even if I have reservations. Keep in mind not everything works perfectly the first time – so re-do’s are necessary. However, he was really vocal and enthusiastic about this soup going back to get seconds. Continue reading Beef Strogonoff Soup with Wine and Cheese Baguette
By Helen S. Fletcher, on December 15th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 I love bread – any kind of bread. It goes way back to my childhood when I came home from school. Walking from the gate to the back yard up the steps to the screened in door, I could smell the fresh baked bread my mother made. She would cut thick slices and sprinkle it with sugar (sugar made everything better – so much for bacon!!) and we would sit together and eat it. As the pickiest of eaters, Mom was happy to get anything down me – hence the sugar! While I no longer put sugar on my bread, I now love making bread.
My first recollection of Chocolate Cherry Bread was from the Corner Bakery in Chicago. A bakery client of mine wanted to back me to expand into bread baking. I visited the Corner Bakery, Buckhead Bakery in Atlanta where I worked in the kitchen and La Brea Bakery in Los Angeles where I spent some time talking with Nancy Silverton as she was putting bread on the map! All of this only increased my fascination with bread. Although I eventually felt this project would interfere too much with my main focus of supplying upscale desserts to hotels, restaurants and caterers, my interest in bread never peaked. In the ensuing blogs, you will see more breads coming your way.
I never understood the lack of confidence people have when it comes to bread. It is the easiest of bakery items to make, taking little time to assemble and mix the ingredients and it is one of the few baked items that can be adjusted or “fixed”. If the dough is too dry – add a bit more liquid, too wet – add a bit more flour. Very accommodating! There is a wait as the bread rises and then a little time shaping the bread, more time rising, then into the oven while you wait for your house to smell unbelievably wonderful. The hardest part is waiting for it to cool! Tips on how to speed it up or slow it down are given when appropriate. However, remember the taste of the bread is significantly improved with slow rises as opposed to forced rises. However, my kitchen in the winter can be quite cold so I often use my improvised proofer (aka, my oven) to ensure a proper rise. Continue reading Chocolate Cherry Boule
By Helen S. Fletcher, on December 8th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 In an earlier post, I mentioned my love affair with cranberries. Here is another example to keep them in my life all year long. Canning is a time honored method of putting aside food for months when it isn’t available fresh. It is an easy process, not particularly difficult, but it is important to follow the steps.
Many fruits require pectin because they don’t have enough on their own to jell the mixture. Cranberries are full of pectin and quite easily jell on their own. The addition of strawberries cuts the natural tartness of the cranberries and deepens the flavor. Continue reading Cranberry Strawberry Jam
By Helen S. Fletcher, on December 1st, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 What would the holidays be without cookies? I can’t imagine. While I no longer make the huge variety I used to, we have to have some. While I love to make cookies to hang on the tree (see European Holiday Cookies 1 and European Holiday Cookies 2 for more cookies), these bites are among my favorite for enjoying and giving. Because there are only two of us now (that is not a complaint!), I sometimes make a smaller amount so we don’t end up rolling into the New Year. I have included the ingredients for an 8×8 inch square pan and a 9×13 inch pan of the Apricot Streusel Triangles.
Apricots are one of my favorite flavors for desserts and these never fail to satisfy. The apricots I used in this recipe are definitely dried apricots as opposed to the ones I suggested for the Wild Rice stuffing for the Rock Cornish Hens a few weeks ago. Those are very plump and not very dry and they are also rather expensive. This recipe was originally made with dried apricots and I have maintained that ingredient. When plumping the apricots it is important to leave the lid off pan. This will allow the sulfur used in the drying process to evaporate so there is a cleaner apricot taste to the finished cookie. The use of two flours in the Streusel makes a more tender crumb. If you follow the order in which I wrote this, you won’t have to wash the processor in between. That in itself is worth the recipe!
The almond paste called for in the Almond Macaroons can be found in the baking aisle of most grocery stores. These can be served half dipped in chocolate or plain and were a customer favorite. The number of cookies you get out of a recipe is determined by how large you pipe the cookies. We used to make them very small and sandwich two together with chocolate – we also made them rather large and half dipped them as shown. Anything in between works well too. The baking time may need to be adjusted if you change the size – you want them to be a golden brown when finished. That will yield a crisp outside and soft inside.
Both of these cookies are easy to prepare and have tremendous flavor to them. They would make perfect gifts to some lucky recipients. So join me in the kitchen for some holiday cookies that won’t stress you out and may just become new traditions. Continue reading Holiday Cookies for 2011
By Helen S. Fletcher, on November 24th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 We recently attended the International Food and Wine Festival at Epcot and had a great time. The runaway favorite was the Belgium Waffles with Berry Compote. Belgium waffle makers have been around for years but what is put into them is rarely a Belgium waffle. These are crispy on the outside and very tender and light on the inside. I initially thought the egg whites had been beaten and folded into the batter, but these have two surprise ingredients - yeast and beer. So how much better could they actually get? All you need is a big bowl, a whisk and some measuring cups. The dry ingredients go in the bowl and the wet ones are poured on top and all is whisked. The batter is then refrigerated overnight. This isn’t just easy – it’s ridiculously easy!! The batter will have a grayish tinge the next day and will have a sweet, faintly sourness to it which is as it should be.
The berry compote is just about as easy. Fresh or frozen fruit can be used. With the expense of fresh fruit out of season, I found a bag of mixed berries in the grocery freezer that can be substituted. The compote can be made ahead and reheated to serve warm.
At the festival these were served with sweetened whipped cream. I have made that an option here.
This is the official recipe and I can tell you we returned more than once for one more waffle at the festival. Now I can make these myself and so can you! Continue reading Belgium Waffles with Berry Compote
By Helen S. Fletcher, on November 17th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 I wait all year for fresh cranberries to come back into season. I put them up in Cranberry Strawberry Jam. I stuff acorn squash with them (see Roasted Acorn Squash with Apples and Cranberries) and make one of my favorite desserts – a Chocolate Cranberry Curd Tart. Sweet and tart with a ribbon of red between the chocolate crust and the chocolate cream glaze, this is the perfect holiday dessert.
A curd is a mixture of fruit juice or in this case cranberry pulp mixed with sugar, eggs, butter and citrus juice. It is cooked to a temperature of 172 degrees. After it cools, it is a thick, luxurious, tart and sweet, all at the same time. Cranberry curd is one of the most inviting. Where I often use gelatin to insure a perfect set to a citrus curd, cranberries have so much natural pectin, there is no need. By folding in whipped cream after it has cooled, you get a tantalizing cranberry mousse. Layer it with a chocolate syrup (loosen the cream glaze with a bit more cream) in a beautiful wine glass, top it with a bit of whipped cream and a garnish of shaved chocolate and you have a second easy dessert with the same curd.
Be sure to sort the cranberries in a rimmed baking sheet. I remember the first time we did this in the bakery. We didn’t contain them and they rolled all over the place. Months later we were still finding them under shelves, bins and ovens. Continue reading Chocolate Cranberry Curd Tart
By Helen S. Fletcher, on November 16th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 With Thanksgiving quickly approaching I love this easy side dish that combines three Thanksgiving favorites in one. Life is easier with less work! To make it even easier, it can be done ahead and simply reheated. Just roast the squash and make the filling. Refrigerate separately. About 15 to 20 minutes ahead, heat the squash at 350 degrees. Heat the filling. Fill as called for and serve. It is not necessary these be piping hot. Warm is fine.
Try to find small squash, about 1 pound each, for individual servings. If that is not possible, use larger ones and quarter them after filling.
3 acorn squash
1 tablespoon butter or margarine
1 1/2 cups Granny Smith apples, cut into 1/2 inch dice
1 (15 ounce) can whole-berry cranberry sauce
Preheat oven to 350 degree. Line a rimmed baking sheet with foil and spray the foil.
Cut the squash in half lengthwise. Remove the seeds and strings. Place cut side down on the foil. Roast for 25 to 40 minutes depending upon the size of the squash. It should be tender when done.
In the meantime, melt the butter in a saucepan and add the apples. Saute until somewhat softened. Add the cranberry sauce and heat about 5 minutes more. Spoon the filling into the squash cavities. Serve.
By Helen S. Fletcher, on November 10th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 Thanksgiving is one of my favorite holidays and maybe the favorite. There’s no shopping for gifts and it’s another excuse to pull out all the stops for dinner which I love. We often stay home for Thanksgiving as our sons are in Chicago and Burbank. A turkey or even a turkey breast is a lot of turkey for two people. So this year we are having stuffed Rock Cornish Hens which are more manageable. These are a hybrid of a Cornish and White Rock chickens. They are actually miniature chickens weighing up to 2 1/4 pounds each. Because of their small size there is not a lot of meat so consequently one hen per person is usually the norm. I have seen them from 20 ounces to 28 ounces and they come fresh or frozen.
If they are frozen when you buy them, they will need two days in the refrigerator to fully thaw. Their skin can range from white to yellow – one is not preferable to the other. Remove the package inside the hens. These can be cooked with a little onion, celery and carrot in water to cover for a flavorful broth as the base for turkey gravy if desired. In this recipe, I don’t use the gravy. To continue, wash the outside and inside of the hens under plenty of cold water. Make sure the water runs clear. Dry the inside and outside of the hens with paper towels. Place in the refrigerator until stuffing.
This glaze is amazing and can be used for other poultry as well. It bakes to a beautiful mahogany color. Because of the honey and teriyaki sauce it must be applied at the end of the cooking as it can go from mahogany to burned quickly. This can be made several days ahead and refrigerated.
This wild rice stuffing is one of my favorites and the one we used at my take out shop when we offered these. By adding a few items to Uncle Ben’s Long Grain and Wild Rice mix this is easy and very flavorful. I no longer make rice on top of the stove. Too often it is gummy when finished and does not have the individual grains I love. So I now bring it to a boil on top of the stove and pop in the oven. So much simpler and I don’t have to keep stirring it. It comes out perfectly every time.
For the best flavor, it is important to toast the pecans for 7 to 9 minutes to bring out their full flavor. The dried apricots I use are the Sunsweet Mediterranean apricots. They are new in my area and are very plump and moist. I love eating them out of the package. The easiest way to cut these is to use scissors. I snip them in random shapes about 1/2 inch long and about 1/4 inch wide. It is fine to use regular dried apricots, just soak them in hot water to cover for about 10 minutes to plump them up. Drain well before adding to the stuffing. Continue reading Thanksgiving Alternative
By Helen S. Fletcher, on November 3rd, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 While muffins are good all year long, I think of them particularly in the fall. Temperatures start dropping, sweaters and jackets come out, massive amounts of colored leaves drift down in a lazy dance and it’s a good time to turn the oven on and bake a batch of muffins. These easiest of baked goods are so simple to put together there is a term in baking called the muffin method. Essentially all the dry and wet ingredients are mixed together separately. They are then combined and that’s it. Drop them into the cups, bake and enjoy.
What flavors are more indicative of fall than apples, pumpkin and cranberries?
As an added bonus, all these freeze well – if they stick around long enough. They also have a good shelf life as they can be held at room temperature for a couple of days.The size of the muffins can be increased if you want the large “Texas muffins”. Just fill the cups to the same height and bake a bit longer. A tester should come out clean when inserted in the middle of a couple of muffins. Be sure to test the ones on the inside of the muffin pan as they will be the slowest to finish. As a generality, you will get about 1/3 less muffins.
So turn that oven on, get a couple of bowls and start mixing. Bake one or bake them all. Bake them large or bake them small. A small investment in time will yield a big reward in enjoyment.
STREUSEL TOPPED PUMPKIN MUFFINS
These are so easy, you can whip them up in minutes for hot breakfast muffins. Don’t let the pumpkin stop you from serving them all year.
Streusel Topping
1/4 cup brown sugar, packed (50 grams or 1 3/4 ounces)
1/4 cup pecans (30 grams or 1 ounce)
2 tablespoons all purpose flour (20 grams or 3/4 ounce)
1/4 teaspoon cinnamon
1 tablespoon butter, cold
If making by hand, chop the pecans very finely. Otherwise, just measure them. Combine the brown sugar, pecans, flour and cinnamon in a bowl. Cut the butter in until the mixture is crumbly. Alternatively, place all in the bowl of a processor and pulse until crumbly.
Pumpkin Muffins
1 1/4 cup all purpose flour (170 grams or 6 ounces)
1/2 cup sugar (50 grams or 1 3/4 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup pecan pieces, coarsely chopped (60 grams or 2 ounces)
1 egg
1/2 cup milk
1/2 cup pumpkin
1/3 cup oil
Preheat oven to 400 degrees if using regular muffin pans or 350 degrees if using dark pans. Line cupcake tins with papers and set aside.
Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and pecans in a medium size bowl. Set aside.
Whisk together the egg, milk, pumpkin and oil. Whisk into the flour mixture just until combined. Spoon into muffin cups 2/3 full. Divide topping among the muffins. Bake as directed below.
Regular size muffins – 15 to 17 minutes – makes about 15
Mini Muffins – 12 to 14 minutes – makes about 32
APPLE MUFFINS
These are the best apple muffins I have ever eaten. They can be made with fresh or frozen apples. If using fresh, the apples should be peeled and cut into about 1/4 inch dice. If using frozen, put the fozen apples in the food processor and pulse to chop. Add them to the muffin mix while still frozen, drop into cups, top them and and get them into the oven. Do not let the apples thaw. I’ve been making these for over 30 years and you don’t keep a recipe around that long if it doesn’t work or isn’t that good. At least I don’t!
Sugar Topping
3/4 cup sugar (150 grams or 5 1/3 ounces)
2 tablespoons unsalted butter, melted
Mix together until the butter moistens the sugar. Set aside. Line muffin cups with papers and preheat the oven to 350 degrees if using regular pans or 300 degrees if using dark pans.
Apple Muffins
1 3/4 cup brown sugar, firmly packed (350 grams or 12 1/4 ounces)
2/3 cup vegetable oil
1 eggs
3/4 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour (350 grams or 12 1/4 ounces)
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups diced apple
In the bowl of a mixer, add the brown sugar, oil and egg. Beat until well combined.
Combine the buttermilk and vanilla; set aside.
Combine the flour, cinnamon, baking soda and salt. Add alternately with the buttermilk mixture starting and ending with the flour. Add the apples. Fill cups about 3/4 full and finish with the sugar topping.
Regular size muffins – bake about 17 to 20 minutes – makes about 18
Mini muffins – bake 14 to 17 minutes – makes about 50
CRANBERRY VANILLA MUFFINS
Even if you hate cranberries, I implore you to try these. I once got people who swore they hated chicken livers to love them and I’ll bet you will love these.
Preheat oven to 375 degrees if using regular tins or 325 degrees is using dark tins. Line muffin tins with papers and set aside.
Topping
2 tablespoons sugar
1/2 teaspoon nutmeg
Stir together well in a small bowl and set aside.
Cranberry Vanilla Muffins
1 – 12 ounce bag fresh cranberries
1 cup sugar
1 stick unsalted butter, room temperature (114 grams or 4 ounces)
2 eggs
2 cups all purpose flour (280 grams or 10 ounces)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Freeze the cranberries hard.
Cream together the sugar and butter until light and fluffy. Scrape down and add the eggs one at a time. Beat until light and completely combined.
In the meantime, combine the flour, baking powder and salt. Mix together. Add the flour and milk alternately, starting and ending with the flour mixture.
Lastly, place the cranberries in a food processor and pulse to coarsely chop. Add to the batter and mix in just until well combined. Fill the cups 3/4 full. Sprinkle the tops liberally with the sugar/nutmeg mix.
Regular size muffins – Bake 23 to 25 minutes – makes about 20 muffins
Mini size muffins – bake 15 to 18 minutes – makes about 40
By Helen S. Fletcher, on October 27th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 How could Artichoke Croustades, Versatile Meatballs with two Sauces and Sesame Salmon with Apricot Ginger Sauce be anything but the start of a great get together? These appetizer recipes are so easy I didn’t feel a need to include how to’s with this blog. But ease of preparation doesn’t mean lack of flavor. All of these can be made ahead and stored in the refrigerator or the freezer to be heated up or baked off later.
Add a cheese and fruit tray and the Spicy Orange Hummus with Herbed Pita Chips to round out the party.
So send out the invites, chill the wine and get ready to enjoy your own party. Continue reading Do Ahead Appetizers
By Helen S. Fletcher, on October 20th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 I don’t know about you, but I always wince when I have to sear meat. It all about the mess it creates. I used to cover everything in site with foil but recently when I was working on a recipe, I had one of those kitchen moments that makes it all worthwhile! I was working in a dutch oven and and there it was. Heat the duch oven until it is very hot. I remember when I used to watch my chef heat the pans before searing. I used to cringe at how hot he got them before he added anything. Add the oil and place the meat in the pan. Sear on one side, turn and sear on the other. It can splatter all it wants and it is contained. The hot pan is a important to getting a good sear on the meat. I learned that home cooks don’t get their pans hot enough to sear the meat and it ends up cooking instead.
This is my shortest blog to date, but I didn’t want to hold it until I had a need for it. and blogging is all about sharing so let me know how this works for you. Also let me know if you have a method that works.
By Helen S. Fletcher, on October 17th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 These are the most fun to make for Halloween. They are easy and taste better than Reese’s cups if you can believe that! Children love to help with these. Just make sure you stick around so they aren’t eaten before they can become monster eyeballs.
Make sure the butter is very soft for a smooth, creamy “eyeball”.
3/4 cups cream peanut butter
1/4 cup (1/2 stick) butter, at room temperature
1/2 pound powdered sugar
1 teaspoon vanilla
12 ounce package semisweet chocolate chips
2 tablespoons solid vegetable shortening (like Crisco)
Mini M&M’s
Place the peanut butter, butter, powdered sugar and vanilla in the bowl of an electric mixer. Beat until very smooth. Line a rimmed baking sheet with waxed paper or foil. Using a #100 disher or a 1 1/2 teaspoons, roll into balls and place on the baking sheet. Refrigerate for at least an hour or until hard.
Place the chocolate chips and vegetable shortening in a microwave proof bowl. Heat on half power for about 1 1/2 minutes. Stir well. If not melted and smooth, heat at 50% power for 20 to 30 seconds, stir again. Remove only a couple of peanut butter balls from the refrigerator at a time. Insert a toothpick skewer into the top of one of the balls. Roll one side in the chocolate, then the other, leaving some of the peanut butter exposed in the shape of an eyeball. Don’t worry about making them perfect – remember these are monster’s eyeballs. They are anything you make them. To get the toothpick out easily, slide the tines of a fork over the toothpick and press gently. Place on a lined cookie sheet. Press an M&M into the exposed peanut butter where the hole from the toothpick was when softened.
Store in the refrigerator but serve at room temperature.
Yield: About 45
By Helen S. Fletcher, on October 13th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 Hot or cold, Americans have taken to pasta in a big way. Pasta salads are among the easiest and tastiest ways to enjoy this love affair. Other than cooking the pasta and chopping the veggies, there isn’t a lot more to do. The fact is holds wonderfully in the refrigerator, makes this ideal for get togethers or to take to a pot luck.
Orzo is a rice shaped pasta. My husband has never been a big fan of rice and I remember the first time I served this to him. He thought this was the best rice dish he had ever eaten. I’m not sure to this day if he realizes he isn’t eating rice! I honestly don’t remember telling him differently.
I can’t tell you how much of this we made at the retail shop. It has the perfect balance of pastaa, vegetables and dressing. Whenever I have included this in one of my teaching menus, it is always a huge hit. At one of the classes, students were almost diving over the counter to get more.
Feta is an interesting cheese and there is an in depth discussion in the Individual Greek Shrimp blog. Continue reading Mediterranean Orzo Salad
By Helen S. Fletcher, on October 6th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 This is an unusual blog for me to write. Normally I write about foods I love, recipes I’ve developed or articles I think would be helpful to my readers. But when I saw this method of making ice cream without an ice cream machine, I knew I had to write about it. The next thought was, as it is with so many food people, what else can I do with it? Gilding the lilly immediately came to mind as you can see with the hot fudge sauce and the marshmallow creme.
I wish I could say I was the genius behind this fantastic ice cream, but, alas, ‘twas not me. This comes to us from Cook’s Country.com which is from America’s Test Kitchen. Of course, I tinkered with the basic idea a bit but this is so fast, so easy, so creamy and soooooooo delicious. The one thing to be aware of is that is freezes rock hard. So when it comes time to serve, let it sit at room temperature for 10 to 15 minutes to make it more scoopable. The fact this requires no ice cream machine makes this accessible to everyone. Although I used mini chocolate chips, any add in can be used such as caramel, marshmallows, candy pieces, etc.
Make sure to use sweetened condensed milk and not evaporated milk as they are two completely different products. The heavy cream is often sold as 40% cream. Continue reading The Ultimate Chocolate Hot Fudge Sundae with Marshmallow Creme
By Helen S. Fletcher, on September 22nd, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 Ok, here comes another individual recipe. Since the children are gone and it’s just the two of us, large casseroles are out of the question – hence, individual casseroles. If you are cooking for more than two, just double or triple this recipe and make it in one casserole, using tortillas to cover the bottom, spread with one third of the filling and continue so you have three layers of filling and four of tortillas, starting and ending with tortillas. If you are using individual casseroles and the tortillas won’t fit, trim them with scissors to fit. This recipe came about as a result of my daughter-in-law’s love for the tart made with this filling. But the crust was a non-starter so I redesigned it for an easier entree.
The imitation crab, often referred to as surimi or sealegs is usually made of Alaskan Pollack also referred to as Walleye Pollock, Snow Cod or Whiting and comes from the Bering Sea near Alaska. It can also be found along the coast of central California and the Sea of Japan. Pollack has a very mild flavor which accepts the crab flavoring agents. I found it interesting that once I made this with real crab and it just wasn’t as good, so back to surimi it was! Continue reading Southwestern Seafood Lasagna with Jicama Slaw
By Helen S. Fletcher, on September 19th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
This recipe came about as a result of my daughter-in-law’s love for the tart made with this filling. But the crust was a non-starter so I redesigned it for an easy and quick dip. Regular tortilla chips can be used but these cumin enhanced corn tortilla chips take just a few minutes and add a lot.
The imitation crab, often referred to as surimi or sealegs is usually made of Alaskan Pollack also referred to as Walleye Pollock, Snow Cod or Whiting and comes from the Bering Sea near Alaska. It can also be found along the coast of central California and the Sea of Japan. Pollack has a very mild flavor which accepts the crab flavoring agents. I found it interesting that once I made this with real crab and it just wasn’t as good, so back to surimi it was!
I use Paul Newman’s regular salsa because I like the taste and I like the fact the profits are donated to charity.
Dip
1/4 pound imitation crab or sealegs
2 ounces pepperjack cheese, cut into chunks.
3 ounces (1/3 cup) cream cheese (this can be 1/3 less fat)
2 ounces chopped green chiles with juice
3 tablespoons medium hot thick salsa
1 teaspoon (or more depending upon taste) jarred jalapeno slices with juice
Pulse the sealegs in a food processor until finely minced. Do not puree. Remove to a bowl.
Place the cheese in the food processor and process until very finely chopped. Add the remainder of the ingredients and process until completely combined.
Stir the cheese mixture into the sealegs. Adjust the heat with more jalapeno juice if desired.
Chips
3 tablespoons oil
2 tablespoons cumin
Corn tortillas
Preheat the oven to 400 degrees.
Combine the oil and cumin. Brush on the corn tortillas. Using a pizza cutter or a knife, cut the tortillas into 6ths. Place on an ungreased baking sheet, oil side up, and bake for 5 to 8 minutes until crisp. Cool. Serve with the dip.
By Helen S. Fletcher, on September 15th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 This recipe comes via one of the Lettuce Entertain You restaurants in Chicago. It was years and years ago and which restaurant I can’t honestly remember. What I do remember is this incredible stew.
It was late in the day and my husband and I were weary from walking around doing research. By the time we got to the restaurant, we were both tired and conversation seemed like an effort. After we looked at the menu and ordered, I remember thinking it might have been better to just go back to the hotel and go to sleep. I couldn’t have been more wrong! When the stew arrived, everything in me perked up. It was visually beautiful, smelled amazing and I could hardly wait for it to cool a bit so I could dive in. While I waited, I started on the rosemary bread that accompanied it. Rosemary can be a very assertive herb but the bread contained just enough green specks to make it appealing. When the stew cooled a bit and I was able to start eating, I couldn’t believe the vibrancy of the vegetables. No small, indistinguishable pieces here but large pieces of recognizable vegetables still retaining much of their crispness. The dish seemed put together with color as well as taste in mind finished off with cannellini beans and large cheese ravioli. After the veggies are cut and ready to go, it is only a matter of minutes of cooking to bring it all together.
I quickly pulled out the little notebook I carry everywhere for just for such an occasion. I listed all of the ingredients and came home to recreate it. I changed the ravioli to tortellini because I thought it easier to eat and added just a bit of vinegar to sharpen the taste. Other than that, I can only thank the restaurant for an amazingly tasty and easy to make vegetable stew perfect all year around.
In the summer 2 cups of cut up really ripe tomatoes can be used in place of the canned tomatoes used in the winter months if desired. All of the measurements are guidelines. A little more or less of one or the other will not alter the taste.
I have no idea if they serve this in Tuscany, but I am sure they would love it if they did. Continue reading Tuscan Vegetable Stew
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Welcome to The Ardent Cook!
Book by Helen S. Fletcher
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This is one of my favorite turkey dishes. For those loving turkey as I do, this is a great alternative to the usual ground turkey. Strips of turkey are dredged in flour and sauteed with sunset colored bell peppers highlighted with garlic and ginger. This is an assertive dish with lots of flavor. The sauce echos the flavors of the turkey but is tempered by the apricot preserves. My store carries turkey breast already thinly sliced for scallopine which is what I use. However, if you can’t find this, buy a piece of turkey breast and cut it.
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