Tuesday, November 24, 2009

You Need Goya Crackers to Make Uneeda Stuffing

The plan this Thanksgiving was for me to make my mother-in-law's stuffing recipe. The recipe calls for Uneeda Biscuits -- I need a what?! I had NEVER heard of Uneeda Biscuits -- and as it turns out the maker, Nabisco, discontinued the popular (or not so popular?) biscuits (a.k.a. crackers) in 2008.

I ONLY found this out because I didn't know what they were so I proceeded to do some online research -- that's when I found out the biscuits don't exist anymore. Lucky for me I found a suitable replacement, thanks to Chefpaulo on the CHOW Food and Cooking Resource Web Page -- CHOW is great resource by the way.

1 12 oz Bag of Goya Crackers crushed (check international aisle)
2 Onions chopped
1 Tablespoon Olive Oil
Dash of Milk
Dash of Chicken Stock or Broth
Salt & Pepper to taste
  1. Cook chopped onion in Olive Oil until translucent.
  2. Add crushed crackers to cooked onion.
  3. Add Milk and Chicken Stock just to moisten the mixture a little.
  4. Salt & Pepper to taste.
  5. Stuff the turkey just before putting it in the oven and cook the turkey until done -- um, yeah.
I have to say -- this is NOT at all like any stuffing recipe I have ever made in the past. I haven't made it yet, so I'm not willing to vouch for it (YET). I will add more info and pics after I have tried it! Happy Thanksgiving Everyone -- Enjoy!!

Monday, November 16, 2009

Martha's Roasted Fall Vegetable & Ricotta Pizza

I was looking for a "fall" appetizer and when I found this recipe from Martha Stewart. Despite the additional work of roasting the veggies first, this recipe works and it's really good. I actually think I'll try a couple different variations -- maybe one with roasted fennel and prosciutto Mmmmm.

I didn't take the one I made out of the oven soon enough so it got a little too brown (and it's a bad picture), but it was still yummy. I'm just going to post a link for it as there are actually two recipes involved in preparing this dish -- it really is worth the work. Not only is it a great appetizer, it made a really great "Fall" presentation AND it's vegetarian.

Roasted Fall Vegetable and Ricotta Pizza

EASY As Pie French Apple Tarts

So, I found this random French Apple Tart recipe in a Redbook magazine -- it's not a mag I usually read, but so glad I came across it! I made these for a dinner party about a week ago and they were a big hit. I'll be making these simple elegant tarts for my mom's church bake sale this year. Yep, they're THAT easy -- you can make 50 of them in a snap.
  • 1 package(s) (14-ounce) package frozen all-butter puff pastry, thawed according to package directions
  • 6 tablespoon(s) sugar
  • 1/2 teaspoon(s) grated lemon zest
  • 3 medium Golden Delicious apples, peeled, quartered
  • 2 tablespoon(s) unsalted butter, melted
  1. Heat oven to 375°F. Line 2 cookie sheets with sides with parchment paper.
  2. Unfold puff pastry onto a lightly floured surface. Cut into quarters crosswise and thirds lengthwise to make 12 squares. Transfer 6 squares to each cookie sheet, about 3 inches apart, and refrigerate while cutting apples.
  3. Mix sugar and lemon zest in a small bowl. Cut apple quarters into 1/4-inch-thick slices. Working with one sheet at a time, arrange apple slices slightly overlapping on each pastry square, leaving 1/4-inch border. Brush apples with half of butter and sprinkle with half of lemon sugar, using 1 1/2 teaspoons for each square. Using a sharp knife, score the pastry around the border of each square (like a picture frame).
  4. Bake 30 to 35 minutes, until pastry is well browned and apples are tender. Transfer tarts to a wire rack to cool. Repeat with remaining pastry, apples, butter, and sugar mixture.

Thursday, November 5, 2009

Iron Chef Fights Childhood Obesity w/ Michelle O

Calling all Food Network Foodies!! Looks like the new season (Jan. 3) of Iron Chef is going to start off with a trip to the Nation's Capital. Who stopped by you ask? Mario . . . Bobby . . . Emeril . . . just to name a few! Check out the article at the below link.

Published: November 4, 2009
At the White House, politics, cooking and popular culture collide.