So it’s a marriage of two great tastes, Apple Pie and Pecan Pie….kissed with Pummull Spice (our house Cinnamon Blend) You cannot go wrong!
INGREDIENTS: 1 unbaked Pie crust (you make it or grocery store premade) 3 apples, peeled, cored and thin sliced (here is the time for your apple/peeler/corer/slice machine!) 1 Tbsp white sugar 1 tsp Pummull spice/Cinn. fresh lemon juice squeeze
Place crust in pie plate, circle the outside of crust with apple slices, quick squeeze of lemon and dust with sugar/Pummull mix. Bake crust/apples 10 minutes at 375 degrees, remove from oven
Next combine INGREDIENTS: 2 C whole pecans 3 Lg eggs 1 C light corn syrup ½ C white sugar 4 Tbsp Butter melted 1 tsp vanilla extract Dash salt
Mix these ingredients and spread over crust with apples. Bake at 350 degrees for one hour, (foil tent to wrap side crust only helps with color). Remove, cool, slice and enjoy!
Paella is friendship experience… various people of different backgrounds intermingle in the kitchen and at the table to meld friendships that go beyond our walls. With Paella, we toss seafood, chicken, sausage (… veggies from the gardens) to make a dish with depth of flavor and warmth of heart that is distinctive to each preparation. Just like our friends, no two paellas are alike… bring your taste buds and show us how YOU paella!
The meaning of Safari is a “Journey or Expedition “and that is what we are on as we prepare “French Safari Paella”. Two famous French preparations are similar in nature to Paella, they are Cassoulet , hearty and delicious, made well it ‘warms the soul’ and Bouillabaisse, this ‘fish soup’ is probably the most famous traditional recipe from Provence from Marseille, the more people these dishes are made for, the more different types of ingredients are in it…like Paella!
Paella is Spanish in its origin…but it is really a delicious blending of foods that are fresh, available and local…a bit of a play on *“stone soup”. Don’t know what I like more, the process, the gathering of foods, the cooks, the diners…or the amazing warmth this dish brings to the soul! Here is our version: Makes 6-8 servings. Ingredients:
INGREDIENTS: 5 cups strong chicken broth 1/2 tsp saffron 1/2 tsp Spanish paprika 1 TBSP KB’s Amazing Heat 1 small onion, peeled 2 small chickens, about 2# each 1/2 cup olive oil 1 # artisanal sausage or (KB’s Paella Sausage Recipe) 1/4 lb smoked bacon diced 1 medium onion, chopped 6 scallions, 4 chopped, *2 finely minced reserved for finish 1 head of chopped garlic 2 roasted red peppers/**pimento (jarred is good) 1 lb medium shrimp, shelled 2 (Opt.) Live lobsters( boiled, divided) 1 small red pepper thinly sliced 1 small yellow pepper thinly sliced 3 cups Spanish rice (Bomba) 6 tbsp chopped parsley 2 bay leaves, whole 1/2 cup white wine 1 cup fresh or frozen peas (Opt.) 18 clams / mussels, scrubbed Lemon wedges for garnish Parsley for garnish *Rem. green onion for garnish
NOTE ON INGREDIENTS: The only ingredient you must have is the broth, the rice and the saffron!!! So add all, extend this list…or deduct according to your taste and budget!
PREPARATION: Heat the broth with the saffron, pimentón and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth — you need 5-6 cups. Cut the chickens into small serving pieces — the whole breast in 3 parts, each thigh and wings with tips removed. Dry the pieces well and sprinkle with salt/pepper.
In a metal Paella pan, with about a 15 inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter. Add the sausage and bacon to the pan and stir fry about 10 minutes. Add the chopped onion, scallions, garlic, pimentos, red peppers and sauté until the onion is wilted. Add the shrimp and the lobster and sauté about 3 minutes more, or until the shrimp and lobster barely turn pink (the lobster will cook more in the oven.) Remove the shrimp and lobster to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the chopped parsley and the whole bay leaves. Stir in the chicken broth, boiling hot, the wine, and rice. Salt to taste. Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up. Decorate the paella with the lobster pieces, and then bake at 325 F, uncovered, for 20 minutes.
Remove from the oven, add reserved peas and let sit on top of the stove, lightly covered with foil, for about 10 minutes. Heat burner to medium and toast bottom for one minute, remove. To serve: Decorate with lemon wedges, chopped parsley and minced green onion. Bring Paella Pan to the Table to serve…..this is a beautiful looking dish, so let your guest first eat with their eyes!
JUST FOR FUN…The Fable of Stone Soup…Some travelers come to a village, carrying nothing more than an empty cooking pot. Upon their arrival, the villagers are unwilling to share any of their food stores with the hungry travelers. Then the travelers go to a stream and fill the pot with water, drop a large stone in it, and place it over a fire. One of the villagers becomes curious and asks what they are doing. The travelers answer that they are making “stone soup“, which tastes wonderful, although it still needs a little bit of garnish to improve the flavor, which they are missing. The villager does not mind parting with a few carrots to help them out, so that gets added to the soup. Another villager walks by, inquiring about the pot, and the travelers again mention their stone soup which has not reached its full potential yet. The villager hands them a little bit of seasoning to help them out. More and more villagers walk by, each adding another ingredient. Finally, a delicious and nourishing pot of soup is enjoyed by all.
Paella Notes
Pay attention to your broth, as in all cooking this is the “soul”, make it rich and flavorful with fish or chicken stock and seasonings add a good concentrate (such as “Superior Touches” Better Than Bouillon Product, now gratefully found in most markets!) If you need the flavors enhanced. This is where all the magic starts…
When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect. The ideal paella has a toasted rice bottom called socarrat.
Garnish just before serving with the cooked peas, parsley, finely diced green onion and lemon wedges this last add makes for a fresher taste!
Firm and absorbent rice is the key; we use Bomba available at specialty markets or online.
Use Real Saffron…it is key in taste and color, there is no substitute, a little goes a long way.
Enjoy this simple summer treat for lunch or any meal on a steamy, hot day like it is in Ohio!
Cooked asparagus and sweet potatoes, hard boiled eggs, garnished with red peppers or anything else you like and drizzled with homemade Kitchen’s Bounty Lemon Dressing:
Bacon is the Kitchens’ Staple. When you want to turn a salad into something special, when your wrap needs a punctuation point, when your casserole is begging to be more…oh and don’t get us started on breakfast! The Amazing Bacon is crispy, tasty with a sweet n’ spice and the crunch factor is a 10!
This is always on hand and super easy to prepare with an oven roasting…20 minutes and done!
CATEGORY: Favorites! SERVES: 8 (w/ 2 slices person or sandwich) LEVEL: Easy, Presto!
Heat Oven to 400 degrees (conventional or convection/w conv faster). Line a baking sheet with parchment paper.
Lay the slices of bacon on sheet pan and sprinkle with 1 Tbsp Amazing Rub.
Cook for 18 minutes, remove from oven, turn each slice and sprinkle with 1 Tbsp of Amazing Heat, cook additional 3 mins checking continuously for perfect color.
Remove from oven and drain slices on paper towel lined plate. Set, ready go….crunch and have fun!
Yes, this salad has it all. The great sweet and spicy taste of warm broiled grapefruit on a bed of fresh greens, crispy chopped bacon, blue cheese and an egg done so pretty it should be in pictures!(oh wait, it is!) Finish this salad with a drizzle of the best Olive Oil, drizzle of Honey and just because we are being decadent here, I like a little bit of Lime Cilantro Seasoned Greek Yogurt. You add the salt’n pepper and this dish is your complete Brunch on a plate! It also works for Lunch and Dinner!
CATEGORY: Brunch SERVES: 2 LEVEL: Easy, there it is!
INGREDIENTS
Broiled Grapefruits: 1 Ruby Red large Grapefruit (halved and sectioned, or peeled and segmented) 2 tsp of Amazing Rub (Brown sugar based) ½ tsp of Pummull Spice (House Cinnamon blend) Sprinkle the Grapefruit with seasonings and broil watching closely. It takes about 5-7 minutes as the fruit will release juices, slowing the caramelizing down a little. Set Fruit aside when done.
Salad: 4 Cups of Fresh mixed greens 3 chopped green onions 4 Crisp Bacon slices (try the Amazing Bacon recipe below note) 4 Tbsp crumbled Blue Cheese 4 Tbsp Greek Yogurt (or Mayo) with lime juice and chopped cilantro 2 Gently cooked sunny side up eggs 2 Tbsp Olive Oil 1 Tbsp Honey Salt n Pepper to taste
Assemble greens on 2 plates, add broiled grapefruit sections, bacon, blue cheese, egg to each plate. Drizzle with Olive Oil, Honey and garnish with chopped green onions and Lime/Cilantro Yogurt or Aoli. Best served with grapefruit and eggs warm.
Amazing Bacon is great to prepare in advance and make salads, sandwiches and snacking great!
1 lb of THICK sliced bacon, arrange slices on parchment paper on a large baking sheet. Sprinkle up side with Amazing Rub, Cook for 18 mins in a 400 degree oven. Pull out baking sheet, flip each piece of bacon and sprinkle with Amazing Heat…3 more minutes and out of oven, onto paper towels and onto delicious!
Almond Shortcakes—Berries a la Ménage à Trois with Angel Whipped Cream
Hands down this is one of my favorite childhood memories, so it is wonderful for breakfast, brunch , lunch or dinner…how is that for flexibility! The Angels Whip is so good on this and made kissed by the Angels, as everything is that includes a little meringue! This is definitely a make ahead and bring out when family or guest arrive! Enjoy!
SERVES: 12 LEVEL: Intermediate-you got this!
INGREDIENTS Almond Shortcakes: 2 ½ cups flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup almond flour 8 tablespoons cold butter 1 cup whole milk 1/2 teaspoon almond extract Almond Coarse sugar
Ingredients for topping: 2 cups raspberries 2 cups strawberries 2 cups blueberries 1/4 cup brown sugar 2 Tbsp Balsamic Vinegar
ANGEL WHIPPED CREAM: 2 cups whipping cream 1/4 cup powdered sugar 1 teaspoon vanilla extract 2 eggs whites whipped to still meringues Toasted almond slivers for garnish mint leaves if avail.
DIRECTIONS: Preheat oven to 400 degrees.
Add flour, sugar, baking powder, salt and almonds in a large bowl. Mix, cut in the.Add the almond extract to the milk and then add to the flour mixture. Gently incorporate the milk into the flour. Be sure not to over mix as doing so will make the flour rubbery. If the mixture remains too wet to properly handle, add a little more flour until you can pat the dough firmly into a round disk. Cut with a biscuit cutter or jar/glass and place onto a baking dish. Bake at 400 degrees for 15 – 20 minutes, or until golden brown.
Mix berries, Balsamic Vinegar, sugar in a bowl and set aside for at least 10 minutes. Beat cream with sugar and vanilla until whipped. Beat egg whites until stiff meringue stage, incorporate the two for a steady and light cream topping. To serve, slice each shortcake in half. Top the bottom with a healthy dollop of Angel cream and then cover with berries. Top with more whipped cream and lay the top of the shortcake against the berries. Garnish almonds/mint -Serve & enjoy!
Okay, so for me, you just can’t beat the original recipes from my heroine, Julia Child’s. I use the original recipe but I do add 1 Tbsp of sugar, I just like it better this way, so this is how it goes! If making a savory quiche, I still add the sugar…it’s just better. However, omit if you like!
From the Kitchen of Terri Bergman
(Julia Child’s Inspired) Pie Crust
MAKES: 2 single pie crusts SERVES: 8 LEVEL: Intermediate—you got this!
INGREDIENTS Base: 1 1/3 Flour 1 ¼ stick butter (I use salted) 2 Tbsp shortening (Crisco) 1 tsp. Salt 1 Tbsp Sugar 1/3 C very cold water
DIRECTIONS Pulse in food processor just until it crumbles. Pulse until it forms a ball – stop as soon as this happens. You can roll immediately, or make 2 round disks and wrap well and refrigerate for later. If refrigerated, take out of cooler and let rest 30 minutes to bring up to workable/rollable condition.
Makes 2 single or 1 double crust for pies. Or large sheet of pastry dough for use in wrapping apples (as shown) or pastry of your choice! Enjoy!
So I love creamy, indulgent Carbonara. It simply takes 10-15 minutes and it is always a meal that screams “Hey, reward yourself” That’s exactly what I did for family today. Simple ingredients and big on delicious – here goes!
From the Kitchen of Terri Bergman
Carbonara Presto with Amazing Herbes
SERVES: 8 LEVEL: Presto
FOR THE BASE 1 lb. of your favorite Angel Hair Pasta (the skinnier the better)
FOR THE FILLING 1 medium onion very finely chopped ½ Pound finely chopped ham or bacon 1 Tbsp of Olive Oil 1 tsp finely minced garlic 1 Tbsp Amazing Herbes 1 cup green peas
FOR THE SAUCE 2 eggs 2 egg yolks 1 cup half/half cream 1 tsp Amazing Heat 1 cup grated Parmesan cheese 1 cup reserved Pasta Water 2 Tbsp of butter ½ tsp black pepper
FOR THE GARNISH (optional) Shredded basil leaves Chopped parsley Grated parmesan
DIRECTIONS Cook pasta in large pot of boiling water with 1 Tbsp salt until al-dente. Reserved 1 cup pasta water and strain pasta (keep warm/set aside)
In large skillet or open Dutch oven kettle, sautéed minced onion, ham/bacon (Olive Oil if using ham), minced garlic, Amazing Herbes cook until soft and fragrant, add peas to heat well.
Meanwhile for sauce, add egg yolks, eggs, cream, Amazing Heat seasoning, cheese – beat together until very smooth. You will take large skillet with ham ect. off the burner, add strained pasta– again, off heat add the egg/cream mixture and toss until glossy, creamy sauce forms – use the reserved Pasta Water/butter until a consistency that is perfect for you! Creamy smooth! Serve generous serving in a pasta bowl and finish with a little grated Parmesan, garnish with basil and parsley.
So late summer peaches always ring the bell for me, there is a little whisper that says “enjoy these, play with these….pssst, pumpkins are next”. So in the mind set of “seizing the day”, what is better than Peaches n’ Cream. This cake takes the Peaches n’ Cream and floats it on a cloud of total deliciousness. It takes a few steps, a little patience, but doesn’t everything that is wonderful! May you float on this cloud of deliciousness and enjoy sharing with those special in your life!
From the Kitchen of Terri Bergman
Peach Cream Cloud Cake
SERVES: 12-16 LEVEL: Intermediate and some! YOU GOT THIS!
INGREDIENTS PEACH PUREE: 6-8 Peaches ½ lemon juiced ¼ cup sugar ½ to 1 tsp of Pummull Spice
PEACH CAKE (Presto Style!): Purchase 2 boxes Lemon Supreme Cake Mixes 6 eggs ½ C melted Butter 3 cups Puréed Peaches (from above) 1 Large Jar peach or apricot preserves
FOR THE FILLING/CAKE SEAL GANACHE
BUTTERCREAM-CHEESE FROSTING (Ganache Style): ½ C butter softened 1 8oz block Cream Cheese 4 C. Confectioners Sugar 1/8 tsp salt 1 tsp vanilla Dash of lemon juice Optional 1 Tbsp of Cream or milk
WHIPPED CREAM/CHEESE CLOUD FROSTING: 1 8oz pkg Cream Cheese 1 Cup Heavy Whipping Cream 1 to 1.5 Cup Confectioners Sugar 1 tsp Corn Starch 1 tsp vanilla
Get the Party Started!
DIRECTIONS Create PEACH PURÉE by peeling and slicing ripe peaches, place in bowl and squeeze ½ fresh lemon juice over slices and sprinkle with sugar and Pummull Spice Seasoning.
Process in blender to make a peach purée should yield 3 cups.
Make Lemon Supreme cake mixes but add 6 eggs, ½ melted butter and 3 cups of peach purée. Bake cakes in approx 9” greased pans with wax paper on the bottom of each pan (circle cut). (This helps to keep cakes from cracking when they cool) Cool cakes. (Makes 4 cake rounds)
Use 3 of the cooled cakes, spread warmed peach or apricot preserves on the tops and let cool again. (Reserve the remaining cake round for another day….freeze it!)
Make Buttercream-cheese frosting ganache by beating the butter and cream cheese until light, add confectioners sugar, vanilla and lemon squeeze. If needed add up to 1 Tbsp Cream
Frost/seal, each of the cake round tops with Frosting and then stack to form the 3 layer cake.
When stacked and straight frost/seal the sides til the entire cakes are lightly frosted but sealed.
At this time refrigerate the cake.
Whipped CreamCheese Fluff Frosting; whip cream cheese until light and fluffy, set aside.
Whip heavy cream until stiff peaks and add vanilla, confectioners sugar and 1 tsp corn starch. When all combined reincorporate the whipped cream cheese into mixture give a 30 second whip to incorporate – and Viola! At this point frost the entire cake top and side. Use any additional frosting to create clouds to accent the top of the cake. This needs to go into a refrigerator and taken out just before serving. I like to take a fresh peach and slice to garnish top when ready to serve! If you make ahead and need to hold more than a day or so, freeze entire cake. It freezes covered with wax paper wonderfully! Enjoy – this is the delicious bomb.
