St. Louis Food Blog, recipes, & cooking advice from Helen FletcherHelen S. Fletcher

Black Bean Chili

By Helen S. Fletcher, on February 28th, 2012%

One of the easiest, fastest, meatless meals that is high in protein and fiber, low in fat and can’t be beat for taste. You can’t even tell the meat is gone. Cumin, one of the spices used, is the
“chili” taste in this and many other southwestern meals.

1 medium onions, peeled and diced
1 large green . . . → Read More: Black Bean Chili

American Pie Crust

By Helen S. Fletcher, on February 23rd, 2012%

When was the last time you made a pie? Never or I can’t remember is your answer? It was the pie crust wasn’t it? Don’t feel alone. Many a great cook or baker is still intimidated by a pie crust. Trying to wrangle a few ingredients into a flaky crust that will bake beautifully without sliding down the pan or hold a juicy filling without getting soggy is a challenge and with good reason. Helping you understand the process will insure you will be on your way to a no fail pie crust.

Several years ago, Midwest Living magazine asked me to provide a “no fail pie crust”. The results elicited this comment from the food editor: “We share a test kitchen with Better Homes and Gardens, Traditional Home, Successful Farming, Diabetic Living and more. The staff is educated in food science or through a culinary school. We used your crust for all the pies and they were blown away with the recipe. Not only does it taste great, it was easy to work with. You became a sensation! One of the staffers refuses to make any other crust at home and she’s been on staff for almost 20 years. I hope you feel the love!” I think you will too after making this melt in your mouth crust. Continue reading American Pie Crust

Turkey Scaloppine with Apricot Ginger Sauce and Sesame Green Beans

By Helen S. Fletcher, on February 16th, 2012%

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

Warm Chocolate Lava Cakes with Bailey’s Sauce

By Helen S. Fletcher, on February 14th, 2012%

This really fantastic dessert comes to us from Cork, Ireland via the Epcot Food and Wine Festival in Orlando, Florida last October. Booth after booth after booth from all over the world featured food from their countries. This and the Belgium Waffle booth had the longest lines and were indeed standouts. For the Belgium waffles see . . . → Read More: Warm Chocolate Lava Cakes with Bailey’s Sauce

Triple Chocolate Heart Tarts

By Helen S. Fletcher, on February 9th, 2012%

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. Continue reading Triple Chocolate Heart Tarts

Pork Chops with Mustard Dill Sauce, Braised Cabbage and Cinnamon Apples

By Helen S. Fletcher, on February 2nd, 2012%

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. Continue reading Pork Chops with Mustard Dill Sauce, Braised Cabbage and Cinnamon Apples

See Helen on the set of KMOV-TV’s Great Day St. Louis!

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