Back to the Kitchen: Celebrate Spring with Asparagus

BY GWEN KENNEALLY

This season may be full of showers, but nothing says Spring to me like fresh Asparagus. So many booths at the open-air market proudly display the deep green stalks. I buy tons, grill them and keep them in the fridge to snack on all week. I love to add them to salads; omelets and I even pack them in my daughter’s school lunch!

To me the best way to cook asparagus is grilling. Lightly coat the asparagus with olive oil, sprinkle with kosher salt and any fresh herbs and grill over medium heat for about 20 minutes. Roasting is wonderful as well. Simply coat with olive oil or butter and roast for about 10 minutes. You can sprinkle with Parmesan cheese and place under the broiler for a few minutes as a nice treat. It can be steamed or boiled as well but be very careful not to over cook them. Asparagus should be tender and firm not mushy.

A simple appetizer is wrapping asparagus with Prosciutto. You can spread goat cheese and fig jam before wrapping for a decadent taste. I love the addition of lemon to the crème fraiche for the soup. Homemade is wonderful, but takes a couple days to develop. If you are pressed for time, buy crème fraiche and just add the juice and zest. In the Crab and Asparagus Salad, blood oranges make a dramatic color contrast to the other ingredients, but navel or tangerines work as well. Orzo pasta and risotto are natural ways to showcase this majestic vegetable. The soup and the risotto can be made vegetarian by replacing the chicken stock with vegetable stock. So celebrate spring and add some asparagus to your life!

Cream of Asparagus Soup with Lemon Crème Fraiche

2 pounds fresh Asparagus spears, washed and trimmed

4 tablespoons butter

1 bunch scallions, thinly chopped

4 cups chicken stock

1 cup half and half

Cut asparagus in 2 inch pieces. In a large soup pot blanch in lightly salted water. Drain well. On medium heat melt butter and add scallions. Saute for 3 minutes and add asparagus. Saute for one minute longer and add stock. Bring to a boil and let cool. Puree with an immersion blender. Bring to another boil. Add half and half and cook for another 5 minutes stirring constantly. Season with salt and white pepper. Serve with a dollop of lemon crème fraiche.

Lemon Crème Fraiche

1/2-cup sour cream

1/2 cup heavy cream

3 tablespoons lemon juice

1 teaspoon lemon zest

Whisk the two creams in a small bowl until thoroughly blended. Pour into a jar cover and let stand in a warm place until thickened about 1-2 hours. Add the lemon juice and zest and stir well. Re-cover and refrigerate for 36 hours. Lemon crème fraiche will keep for 7-10 days.

Parmesan Asparagus

1 bunch of medium sized asparagus, about 1 lb

2 tablespoons butter

3 tablespoons freshly grated Parmesan cheese

1 teaspoon lemon zest

Salt and freshly ground black pepper

Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal. Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss with in a bowl with the butter, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Asparagus, Crab and Blood Orange Salad

2 pounds asparagus, trimmed

1 cup chopped fresh chives

5 blood oranges

14 ounces lump crabmeat

3 tablespoons fresh orange juice

2 tablespoons white wine vinegar

1 teaspoon orange zest

1/4 cup Dijon mustard

3 tablespoons olive oil

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into 1/4-inch-thick rounds. Transfer slices to large bowl. Mix in 1/2-cup chives.

Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.

Whisk orange juice, vinegar, mustard, olive oil and orange zest in medium bowl. Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.

Asparagus and Goat Cheese Frittata

1-pound asparagus

1 dozen eggs

1-cup milk

1/2 cup chopped onion

1 chopped red bell pepper

2 tablespoons butter

1-teaspoon thyme

1-teaspoon salt

1-teaspoon pepper

2 cups goat cheese

Butter a 9-12 inch Pyrex rectangular pan. Set aside. In a large Sauté pan, melt butter and sauté asparagus, onion, and bell pepper. Meanwhile, whisk together eggs, milk and seasonings. Add the asparagus mixture and mix well. Crumble and add the goat cheese. Pour into baking dish. Bake, uncovered, in a 350 oven about 35 minutes or until a knife inserted near center comes out clean.

Asparagus Risotto

1 pound asparagus, trimmed, cut into 2-inch lengths

5 cups chicken stock

2 tablespoons olive oil

1/2 cup chopped onion

1 1/2 cups Arborio rice

1/2 cup white wine

1/2 stick butter

3/4 cup freshly grated Parmesan cheese

Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well. Bring chicken stock to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken stock 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

Orzo with Asparagus, Red Pepper and Prosciutto

1/2 stick butter

4 ounces thinly sliced prosciutto, cut into thin strips

1 1/4 cups orzo

3 cups chicken stock

1/2 teaspoon saffron threads, crushed

1 Pound asparagus, trimmed, cut into 1/2-inch pieces

2 red peppers, chopped

1/2 cup grated Parmesan cheese

Parmesan cheese shavings

Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo and red pepper and sauté 3 minutes. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 10 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net

The Weekend Cocktail: The Spring Equinox

BY GWEN KENNEALLY

March 20 is a date that most of us recognize as symbolic of changing seasons. As we welcome spring, people south of the equator, like my brother John who is in Australia,  are actually gearing up for the cooler temperatures and changing seasons of fall. On this day, the sun will cross directly over the Earth’s equator. This moment is known as the “vernal equinox” in the Northern Hemisphere. Translated literally, equinox means “equal night.” Because the sun is positioned above the equator, day and night are about equal in length all over the world during the equinox. In Southern California,  the longer days, the crisp cool mornings and evenings mixed with the fragrant smells of citrus, night blooming jasmine and stunning blooms are a sure sign of spring. Let’s celebrate spring with this yummy cocktail!

The Spring Equinox

4 ounces dry Gin

2 ounces Green Chartreuse

2 ounces fresh lemon juice

Edible flowers for garnish

Mix all ingredients in a iced cocktail shaker, mix well and pour into two martini glasses. Add edible flowers to create a great specialty drink from an easy to make recipe! There is no real nonalcoholic version so I would mix lemonade in a iced shaker, pour into two martini glasses and serve with edible flowers.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net

Back to the Kitchen: A feast for Saint Patrick’s Day

BY GWEN KENNEALLY

Being from a large Irish- Italian family we always had a family bash on St. Patrick’s Day. It was one of the few meals my dad loved to cook. We would come home from school and watch him prepare this amazing meal. The way my dad cooked was by using every bowl, spoon and gadget in the kitchen playfully annoying my mother since he cooked and did not clean! Okay, so it is not the kind of holiday that the masses celebrate, but you can come up with fun things to do with your family. One year we had a potato hunt and the person that found the most got a gold coin. My friend Zelma started the traditional game of hiding the cabbage. Not being a fan of that vegetable she would hide it in the hopes that I would forget about it! (I did once, nobody seemed to mind!) My daughter’s kindergarten and first grade teacher had a naughty little leprechaun named Liam that appeared in her classroom starting the first of March. He left little messes and problems to solve, and told the kids that if they could catch him on St Patrick’s Day they would get the pot of gold. The kids spent so much time creating elaborate traps. But alas, Liam always managed to escape, but not without totally reeking havoc in the classroom and leaving cupcakes. (Kind of like my daddy in the kitchen!) Some older Irish folks I know believe in reading the eyes of potatoes for fortunes. Soda bread is super easy to make and a great activity for older kids. For me the best part is hanging with friends and family and spreading a little luck of the Irish to all those I love.

Corned Beef

In college and in my first few years living in L.A. while many of my peers were chugging green beer, I was cooking a traditional Irish-American dinner. On year I made  35 pounds of Corned Beef and there was not a scrap left for sandwiches.

The best part of this meal is that it is done in one pot! Even though I give you a couple of recipes for bread, you can always buy some if you are pressed for time. The flavor of the beef in the boiling water gives the veggies an amazing flavor. This menu is based on 8 people. I recommend that as you add people you add pots. Do half of the beef in each so you can still cook all the veggies in the meat water. I simply serve it with assorted mustards and assorted breads.

6 pound corned beef brisket

6 garlic cloves

12 peppercorns

6 whole cloves

2 bay leaves

2 teaspoon each: thyme, sage, oregano (Must have been added from one of my Italian relatives.)

1 teaspoon crushed red pepper

3 red onions, sliced

10 medium carrots cut into one-inch pieces

16 red new potatoes, scrubbed

2 small heads of green cabbage, cut into 8 wedges each

In a large soup pot cover corned beef with cold water. Add onions, garlic peppercorns, cloves, bay leaves,red pepper and seasoning. Over medium-high heat bring to a boil. Carefully remove foam with out removing and spices. Reduce heat and cook covered until almost fork tender about 3 hours. Add carrots and potatoes; cook 15 minutes. Add cabbage cook 15 minutes longer until vegetables and brisket are tender. Remove brisket. Slice brisket and arrange on a large platter. Drain vegetables in a colander and return to pot. Toss with butter and place on platter.

Irish Soda Bread

2 cups flour

2 tablespoons sugar

1 teaspoon each baking soda-baking powder

1/2-teaspoon salt

3 tablespoons butter

1-cup buttermilk

1/2-cup seedless, dark raisins

Spray a cookie sheet with baker’s joy. Preheat oven to 375. In a large bowl mix all dry ingredients. With a pastry blade cut in butter until mixture resembles a coarse crumbs. Add raisins. Add buttermilk and stir until dry ingredients are just moistened. Turn out on lightly floured board. Gently knead for about 1 minute until smooth. Shape into a ball and then press down until you get a 6-inch circle. With a sharp knife cut a quarter inch cross in the top of the bread. Bake for 40 minutes until top is golden and you hear a hollow sound when lightly tapped. Let cool on rack.

Irish Soda Bread with Fresh Dill

4 cups flour

1 teaspoon each baking powder, baking soda, salt

1/2 cup fresh dill, finely chopped

6 tablespoons butter

1 1/2 cups buttermilk

Pre-heat oven to 350. In a large bowl combine all dry ingredients. Cut butter in with a pastry blade until it resembles coarse crumbs. With a fork add the dill. Add buttermilk and mix until lightly moistened. Turn out to lightly floured board and knead until smooth about 5 minutes. Divide the dough in half and make two smooth balls. Place the balls on a large increased cookie sheet. .Bake for 40 minutes until top is golden and you hear a hollow sound when lightly tapped. Let cool on rack.

Onion- Corn Rye Bread

2 packages yeast

2 cups warm water

3 tablespoons sugar

1/2-cup warm milk

1-teaspoon salt

2-tablespoon caraway seeds

1 medium onion, finely chopped

2 tablespoons corn oil

4 cups flour

1/2 cup yellow cornmeal

2 cups rye flour

1 egg white, beaten

Kosher Salt

In the bowl of an electric mixer; soften yeast in 1/2-cup water and 1-teaspoon sugar for about 5 minutes. Add remaining water, milk, sugar, salt, caraway seeds, oil and onion. Add three cups flour. Mix to blend then beat at medium speed until smooth and elastic about 5 minutes. Cover with plastic wrap and a towel and let rest in a warm place for about 30 minutes. Set aside 3 tablespoons of cornmeal for topping. Mix in to dough the remaining cornmeal the rye flour and 1/2-cup flour to make soft dough. Turn out onto a floured board and knead until dough is elastic and smooth and small bubbles form under the surface adding a little flour so the dough is not sticky for about 20 minutes. Turn dough into a greased bowl and cover with plastic and a towel and let rise in a warm place for one hour. Punch dough down and let rest for 15 minutes. Divide dough into two equal parts and roll into balls. Place on two greased cookie sheets sprinkled with a little cornmeal. Brush generously with egg white and sprinkle with remaining cornmeal and some kosher salt. Bake for 40 minutes in a pre-heated 350 oven until top is golden and you hear a hollow sound when lightly tapped. Let cool on rack.

Irish Cream Cheesecake

Can you imagine the decadence of mixing cheesecake with Irish Cream? I’m usually way to stuffed from the meal so I have it the next day with my morning coffee!

2 cups graham cracker crumbs

1 stick butter, melted

3 -8 ounce packages cream cheese

4 eggs, lightly beaten

1/2-cup sugar

1 cup Baileys Irish Cream

1-teaspoon vanilla

Preheat oven to 350. Combine melted butter and crumbs. Press into a sprayed 9-inch spring form pan. In the bowl of an electric mixer beat the cream cheese. Add remaining ingredients and beat until smooth. Pour mixture into pan. Bake one hour and 15 minutes, until firm in the middle. Cool completely before removing from the pan. Chill for a few hours (overnight) before serving.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net

The Weekend Cocktail: The Ides of March and The Bloody Caesar

BY GWEN KENNEALLY

Caesar:

Who is it in the press that calls on me? I hear a tongue shriller than all the music.

Cry “Caesar!” Speak; Caesar is turn’d to hear.

Soothsayer:

Beware the ides of March.

Caesar:

What man is that?

Brutus:

A soothsayer bids you beware the ides of March.

From the play Julius Caesar by William Shakespeare

This scene can send chills down our spines because we all know what happened to good old Julius. But what are the Ides of March? The creator of the Roman calendar had a penchant for complexity. The Roman calendar organized its months around three days, each of which served as a reference point for counting the other days. The first day of the month (kalends); the 7th day in March, May, July, and October; the 5th in the other months (Nones.) The 15th day in March, May, July, and October; the 13th in the other months. The Ides! Simply being the 15th of March seems to me to be reason to celebrate and not be afraid! In honor of Julius, his somewhat violent death, and the Ides of March, I propose a toast of the Bloody Caesar!

THE BLOODY CAESAR

2 tablespoons plus 1/2 teaspoon celery salt, divided

1 lime, quartered

3 tablespoons freshly squeezed limejuice

12 ounces canned clamato juice

1 teaspoon Worcestershire sauce

1-teaspoon hot pepper sauce

1/2 teaspoon freshly ground black pepper

1 teaspoon freshly grated, or bottled horseradish

3 ounces vodka

Place 2 tablespoons celery salt in a thin layer in a small dish or shallow bowl. Take two empty serving glasses and moisten their rims with a lime wedge. Dip rims in celery salt to coat and shake off excess. In a pitcher mix limejuice, Clamato juice, Worcestershire, hot pepper sauce, pepper, remaining celery salt, horseradish and vodka. Stir. Pour into glasses over ice. Garnish with celery stalk and lime wedge or a cooked, chilled shrimp. To toast Caesar without the buzz simply omit the vodka!

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net

Back to the Kitchen: Afternoon High Tea

BY GWEN KENNEALLY

With all the rain that we have been enjoying this winter, I am really looking forward to welcoming spring. I can’t think of a nicer way to celebrate the season than with an afternoon tea. High tea, as it is some times referred, can be a meaningful way to share time with friends in the mid afternoon. It is a great way to try new foods and not be locked into a meal. An outdoor tea is lovely if you have a blooming garden. You can be formal and bring out all of your fun china or do a more casual buffet style where everyone gets cozy in the living room. Traditionally, well at least for me, there are three courses —the scones, the sandwich and the dessert or sweet bread. You can scale it down a bit and only do one. I like an assortment of tea both herbal and hearty. I like my tea with cream, but some prefer lemon and sugar. So I invite you to look at all of the beauty that surrounds us and celebrate and create a wonderful and cozy afternoon for those that you love.

Ginger Scones

By far my most requested scone. At the end of the recipe I’ll give you variations, but be creative! I also like to do a basket of assorted minis so that the guests can experience many flavors.

2 1/4 cups flour

1/3-cup sugar

1-tablespoon baking powder

1 teaspoon finely chopped lemon zest (about 1/2 lemon)

1 1/2 sticks unsalted butter, cut into fine pieces and frozen*

1 cup candied ginger, finely chopped

1-cup heavy cream, plus extra for brushing the tops of the scones

In the bowl of a food processor combine the flour, sugar, and baking powder and mix on low. Add the lemon zest and butter, and pulse until the mixture is pale yellow and the consistency of fine meal.

Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.

Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Pat the dough into a circle about 3/4 inches thick. Using a three-inch cookie cutter (or smaller if doing minis) cut out rounds. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet. Brush the tops with the remaining cream. Bake in a pre heated 400-degree oven for 12 to 16 minutes, until they are pale browned. Let cool on a rack

Note: If you take your butter and grate it with the large holes of a cheese grater before freezing, you will get the butter more evenly distributed. This works really well with pies as well

Variations:

Replace the ginger and the lemon zest with:

Cranberry orange scones – juice of one small orange, 2 teaspoons orange zest and one cup dried cranberries.

Rosemary garlic scones – five cloves garlic chopped fine and sauté until golden. Add with the flour with 3 tablespoons finely chopped rosemary.

Chocolate chip scones – add with the flour one and a half cups mini chocolate chips.

Welsh Teacakes

Cut together:

3 cups all purpose flour

3 teaspoon baking powder

1/4-teaspoon salt

1-cup butter

3/4-cup sugar

Then add-

3 beaten eggs

Mix well. Place on parchment paper and lightly need and flatten to one inch thick. Cut with cookie cutter or glass top. Add a little milk if dry. Pan Fry at 375 on an electric skillet. (Or medium heat on a traditional griddle). When raised and golden brown on the bottom turn over. Serve with butter and jam.

Clotted Cream

Once when we were doing a tea I spoke to a chef friend and asked if he knew how to make the real thing. He said you add a splash of vinegar and let the cream sit out for three days. Even though I love to do everything from scratch and I was dying to impress my girlfriends, this process scared me. This is a very nice “mock version.” You can also serve with real whipped cream. Serve with tea breads or scones.

2 cups heavy whipping cream

2/3-cup sour cream

1-tablespoon powder sugar

Bring whipping cream and sour cream to room tempture. Whip cream in a bowl with an electric mixer until soft peaks form. Add the sour cream and sugar to bowl and beat until mixture is very thick.

Fruit Butter

2 sticks butter

(At room temperature )

1/2 cup preserves

(Strawberry, raspberry or orange marmalade)

Beat until light and fluffy.

Tea Sandwiches

These are some of the favorites, but again I say be creative.  And you can be simple. Ham with Coleman’s mustard on raisin bread. Tuna on rye. Even peanut butter and jelly especially if you are including the kids.

Curried Chicken Sandwiches

Makes 24 tea sandwiches

I use raisin bread with the crusts cut. When quartered on the diagonal it makes wonderful tea sandwiches.

3 pounds chicken breasts

Poached, cooled to room temperature, cut into 1/4-inch chunks*

2 granny smith apples, finely chopped

3 celery ribs, finely chopped

2-4 tablespoons curry powder (depending on taste)

2 tablespoons ground ginger

1 1/2 cup mayonnaise

Juice of one lime

16 slices raisin bread

In a small bowl whisk together curry, ginger, limejuice and mayonnaise. In a large bowl mix the chicken, celery and apples. Add the mayonnaise mixture to the chicken mixture and coat evenly. Divide 8 ways and place on raisin bread and quarter each on the diagonal.

*Note : Weather it is for chicken salads or pasta or green salads, this is the simplest way to cook chicken breasts. (It even works for the frozen breasts in a bag.) Everyone says that my chicken is so tender. Place the breasts in a pot. Fill to cover with cold water. Add what ever you have and like. Garlic, salt, pepper onions, carrots, celery, fresh herbs, white wine. Bring to a boil and remove from heat and let stand for 15 minutes. It will be the most tender, amazing chicken ever.

Cucumber tea sandwich

1 seedless cucumber, peeled and very thinly sliced (about 32 slices)

1 8-ounce package of cream cheese

1/2 cup chopped watercress

16 slices white bread

Salt to taste

In a small bowl combine cream cheese and watercress. Spread on one side of each side of bread. Lay cucumbers onto the cream cheese on 8 slices of bread. Sprinkle with salt. Top the remaining slice of bread cream cheese side down. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then in half again.

Egg Salad Tea Sandwiches

8 hard-boiled eggs

1/2-cup mayonnaise

Salt and pepper

3 tablespoon fresh dill, finely chopped

20 slices white bread

Peel eggs and place into a medium bowl. Mash with a fork. Add salt, pepper, mayonnaise and dill. Mix until well blended. On 10 slices of bread spread on 2 tablespoons of egg mixture and top with remaining sides of bread. Carefully cut off crusts and cut diagonally then cut in half again.

Lemon Rosemary Poundcake

I have the biggest rosemary bush at my house. I am constantly creating dishes to take advantage of this. I love lemon pound cake with poppy seeds and once when I was out I added rosemary. People are always requesting it.

1-cup butter

2 teaspoons rosemary, finely chopped

3 teaspoons lemon zest

4 eggs

1-cup sugar

1-teaspoon vanilla

1/4 cup lemon juice

1-teaspoon baking powder

1/4-teaspoon salt

2 cups flour

Preheat oven to 350. Spray a loaf pan with bakers joy. In the bowl of an electric mixer beat butter, zest, and rosemary and sugar until light and fluffy. Beat in eggs one at a time then add vanilla. On low speed add flour baking powder and salt until just blended. Pour into prepared pan and bake for 40 minutes until a wooden pick comes out clean. Cool on wire rack for 15 minutes then remove from pan and cool completely.

Strawberry Bread

4 cups flour

2-teaspoon baking powder

1-teaspoon baking soda

1/2-teaspoon salt

2-teaspoon cinnamon

1 1/2 cups sugar

2 sticks butter, softened

3 eggs

3 cups fresh strawberries, thinly sliced

3/4-cup sour cream

Preheat oven to 350. Spray two loaf pans with Baker’s Joy. In a medium bowl combine flour, baking powder, baking soda, salt and cinnamon. In the bowl of an electric mixer cream together the sugar and butter until light and fluffy. Add the eggs one at a time beating well after each addition. Gently stir in the strawberries using a wooden spoon. Stir in one third of flour. Add 1/4-cup sour cream. Repeat twice mixing well after each addition. Divide the batter into the two loaf pans. Smooth the top. Bake for one hour until a toothpick inserted in to the center of each loaf comes out clean. Cool for 1/2 hour in pan and then remove and complete cooling on racks.

Banana Chocolate Chip Cookies

2-1/4 cups unbleached all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1-teaspoon salt

2 large ripe bananas

2 teaspoons vanilla extract

1-cup butter

1/2 cup sugar

1/2 cup firmly packed brown sugar

2 large eggs

1 cup 60% Chocolate Chips

1 cup coarsely chopped pecans

Adjust an oven rack to the middle shelf and preheat the oven to 400 degrees. Sift together the flour, baking powder, baking soda, and salt. Set aside. Mash the bananas with the vanilla, making about 1 cup. Set aside. In the bowl of an electric mixer mix the sugars and butter on medium speed until light and fluffy, then blend in the mashed bananas. Add the eggs, one at a time, beating well after each addition. The mixture will look curdled. At low speed, blend in the flour mixture, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Fold in the chips and nuts. Drop the dough by heaping teaspoonfuls 1-1/2 inches apart onto ungreased baking sheets. Bake until the cookies are golden brown, about 12 minutes, then remove to racks to cool. Store in a cookie jar for up to 1 week. Makes about 6 dozen.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net

The Weekend Cocktail: Russian Spring Punch for the Academy Awards

BY GWEN KENNEALLY

It is Oscar weekend and a wonderful excuse to celebrate filmmaking with friends and family. Usually I like to serve beer, wine, champagne and one fun signature cocktail. This year I chose the Russian Spring Punch by famed English mixologist Dick Bradsell who has been a benevolent tutor to many of London’s top bartenders and opened many of London’s top bars (The Player, 6 Degrees and Match to name a few). It is tasty, fun and festive and really compliments the menu that I created for  my Back to The Kitchen recipes this past Monday.

To give it some award-winning flair, I rim the glasses with gold sugar. You can even take Wolfgang Puck’s lead and buy real edible gold and rim the glasses like he does for the stars at the Governors Ball: www.ediblegold.com. Either way have some fun as we celebrate creativity!

Russian Spring Punch

2 ounces vodka

1 ounce raspberry liqueur

1-ounce black currant liqueur

1 ounce lemon juice

2 ounces raspberry puree

1-ounce simple syrup

4 ounces Champagne

Rim 2 highball glasses with gold sugar. Pour all ingredients except the champagne over ice and mix well with bar spoon. Top with the champagne and garnish with fresh raspberries. A great non-alcoholic version is to mix together 1-ounce simple syrup, 2 ounces raspberry puree and top with bubbly water.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net

Back to the Kitchen: Award-winning recipes for an Oscar Party

BY GWEN KENNEALLY

The Academy Awards are this weekend. Here’s a way to go “red carpet” at home with a fun and elegant buffet. The recipes are abundant and everything on this menu can be put out  before the pre-awards show and  taken away after The Barbara Walters Special with very little attention in between.

The showstoppers are the filet mignon roast that sits on a big wooden cutting board waiting to be thinly sliced, and the massive grilled vegetable platter. I put out a big basket of assorted rolls and bread to allow people to make sandwiches. I serve homemade mustard, a lovely horseradish sauce ,and a middle eastern ajvar and let my guests create their own. One year we even had a “best sandwich award!” The sides are simple and seasonal. I make shortbread stars that are festive as well as delicious. Since it’s Girl Scout cookie time,  mix in a platter of cookies and with fresh fruit and berries.  On the evening that we celebrate Hollywood, it is also an opportunity to celebrate great friends and family.

Perfect Filet Mignon

4-5 pound filet mignon roast

1 tablespoon kosher Salt

1tablespoon pepper

1-tablespoon thyme

Preheat oven to 475 degrees. Place roast, fat side up, in a large roasting pan and rub olive oil over meat. Generously season with kosher salt, pepper and thyme. Place in oven for about 12-15 minutes for 2-3 pound roast or 15-20 minutes for 4-5 pound roast. Reduce heat to 350 and cook an additional 20-25 minutes. Use a meat thermometer to determine if it is done (125 for rare and 135 for medium. Remove meat from oven and let stand about 15 minutes before serving.

Hot Pub Mustard

½ cup Colman’s Mustard

1/4 cup white wine vinegar

1/3-cup dry white wine

1 tablespoon sugar

1/2 teaspoon salt

3 egg yolks

In top of a double boiler, stir together mustard, vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg yolks into mustard mixture. Place over simmering water and cook, stirring with a wire whisk, until mixture thickens slightly (about 5 minutes).

Horseradish Sauce

1 16-ounce tub sour cream

6 tablespoon prepared horseradish (or to taste)

3 cloves garlic

2 tablespoons Dijon mustard

Whisk together in a small bowl. Add pepper to taste.

Grilled Vegetable Platter

3 red bell peppers, seeded and halved

3 yellow squash sliced lengthwise into 1/2-inch-thick rectangles

3 zucchini, sliced lengthwise into 1/2-inch-thick rectangles

3 Japanese, sliced lengthwise into 1/2-inch-thick rectangles

1 bunch (1-pound) asparagus, trimmed

12 green onions

Olive Oil

Salt and pepper, to taste

3 tablespoons balsamic vinegar

2 garlic cloves, minced

1 teaspoon chopped fresh Italian parsley leaves

1 teaspoon chopped fresh basil leaves

1-cup goats cheese, crumbled

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. Meanwhile whisk 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Sprinkle with goat cheese and serve.

Ajvar

2 eggplants

6 red bell peppers

3 cloves garlic

Juice of one lemon

1/2-cup olive oil,

Parsley for garnish

Preheat oven to 350. Bake eggplants and peppers until tender when pierced with a fork. Peel skin from hot vegetables and place in a food processor. Season to taste with salt and pepper and add the garlic and lemon juice. And olive oil and pulse. You want it to be pureed, but coarsely. Chill or serve warm sprinkled with parsley!

Noni’s Olive Tapenade

4 large garlic cloves

2 cups pitted Kalamata olives or other brine-cured olives

4 anchovy fillets

2 tablespoons drained capers

1teaspoon each fresh chopped rosemary, thyme

3 tablespoons lemon juice

5 tablespoons olive oil

Rinse the olives in cold water. (This makes the tapenade less salty) Finely chop garlic cloves in food processor. Add 1/2 the olives, anchovies, capers, thyme and rosemary. Process until almost smooth. Add the lemon juice. With machine running gradually add olive oil. Blend mixture until smooth. Then coarsely chop the remaining cup of olives and mix in. Season tapenade to taste with pepper. Transfer to small bowl.

Gwen’s Caesar

In small bowl whisk together:

1 egg

2 tablespoons Dijon mustard

1-tablespoon anchovy paste

Then add:

Juice of one lemon

3 tablespoons balsamic vinegar

Up to 3 cloves of garlic to taste

2 teaspoon dried thyme

In a steady stream add:

1/2-cup olive oil

2 cups canola oil

If you would like, add a few shakes of pepper or a dash of Tabasco sauce. Fill a large salad bowl with lettuce. The traditional Caesar lettuce is romaine. I like to add spinach and radicchio for flavor and color. Mix in croutons (see below) shaved or grated Parmesan and then toss in the dressing. Go lightly — the worst Caesars are the ones that are over-dressed. Taste as you go. For variation you can add cherry tomatoes or toasted pine nuts, both are tasty and add a little pizzazz.

Croutons

Truly, you can use any kind of bread, seasoning and oil. I will give you the basic, but again – go for it and make it your own.

1 baguette (long loaf of French or sour dough bread)

Olive oil to coat

Pinch of Kosher salt

Fresh ground pepper

Slice baguettes into quarter inch slices. Place in large bowl. Toss with oil until well coated. Add salt and pepper. Place on a cookie sheet in single layer rows and bake at 350 until golden brown, about 20 minutes

Roasted Beets With Horseradish and Goat Cheese

1 pound beets, washed, steams trimmed 1/2 inch above beetroot

1-tablespoon horseradish (or to taste)

1/4-teaspoon thyme

Pinch salt and pepper

8 ounces goat cheese

Place beet in a tightly covered casserole dish. Pour enough water to cover 1/2 inch at the bottom. Roast at 350 for 2 1/2 hours. It is cooked when the skin is slightly wrinkled and removes easily with your fingers. Remove from oven and as soon as they are cool enough to touch, remove skin and cut into about 8 1/4 inch pieces. While still warm mix well with horseradish, thyme, salt and pepper. Chill for at least 2 hours. (Can be made 2 days ahead, just add cheese right before serving.) Mix well again. Add the crumbled goat cheese. Mix and serve.

Rainbow Roasted Yams and potatoes with Thyme

3 pounds mixture of new, white, purple, sweet potatoes and yams, quartered

6 tablespoons olive oil

6 garlic cloves, minced

1 teaspoon dried thyme

Salt and pepper to taste

In a bowl toss together. Bake in a pre heated 400-degree oven. Bake until golden about 40 minutes.

Cacao Shortbread Stars

2 sticks butter, softened

1/2-cup sugar

1-teaspoon vanilla

1/4-teaspoon salt

2 cups all-purpose flour

1-cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips

In a medium bowl of an electric mixer beat the butter and sugar until light and fluffy. Add the vanilla. Mix the flour and salt by hand to the butter mixture until well mixed. Divide the mixture in half and wrap in plastic and chill for one hour. Roll each half on a floured board to 1/8-inch thickness. Using a 2 to 3 inch star cookie cutter cut out cookies. Place on ungraesed cookie sheet and bake in a preheated 350 oven for about 12 minutes until pale golden. Cool on cookie rack. In a double broiler melt the chocolate, when the chocolate is warm and the cookies are cool dip the star in halfway and pull out and let the excess chocolate drip back into the pot. Place on wax paper and let coo completely.

The Weekend Cocktail: The Northern Shield Cocktail

BY GWEN KENNEALLY

 

All eyes are on Vancouver and I am looking forward to spending the weekend watching the last of the Olympics. Not only in my house, but everywhere I go people are energized. I have had conversations about every thing from the nuances of curling to Isabel, the blind husky — and can you say Team USA Hockey! Lots of good fun, great stories and an excitement that comes when we share beautiful wins and tragic losses. I looked around to see what the pubs, bars and lodges in British Columbia were serving and found this cocktail at most of them. As I watch the closing ceremony this weekend with friends, we will sip on Northern Shields and reminisce about our favorite moments of this the XXI Winter Olympic games.

 

NORTHERN SHIELD COCKTAIL

½ ounce. lemon juice

½ ounce simple syrup

1/ounce. maple syrup

2 ounces apple juice

2 ounces Canadian whisky

Pour all ingredients into a shaker and shake well. Strain into a low ball or rocks glass filled with ice. Garnish with a red apple slice.

Back to the Kitchen: Savory Pies for a Main Course

BY GWEN KENNEALLY

Even though the Southern California weather might be pulling for BBQ’s with on-again, off-again warm chicken pot pirweather, my food clock is calling for savory pies! These pies are amazing and great with a salad and travel well for potlucks. They bring me such comfort and joy and kids love them as well as the adults. The caramelized onion tarts can be made as a show stopping large pie made in a 9-inch tart pan or minis as I have them in the recipe, served as an appetizer. Using the pastry recipe for the tart and doubling it for the Chicken Pot Pie. If you want a nice flaky crust don’t skip freezing the butter, using ice water and chilling the dough before rolling. You can even chill it over night. I don’t believe in violence in the kitchen so no need to whack the dough with a rolling pin. Many chefs say this is how to get a workable consistency, but gently rolling it using your body weight works better. Enjoy these pies with friends and family!

Mini Caramelized Onion and Goat Cheese Tarts

1 1/2 cups flour

1/2-teaspoon salt

1/2-cup butter (Grated and left frozen for 1/2 hour)

Up to 6 Tablespoons ice water

1 Large loaf goat’s cheese

In a medium mixing bowl, stir together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Sprinkle 2 tablespoons water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 2 tablespoons of water (up to6) until all the dough is moistened. Divide dough in half. Form each into a ball and press into a disk. Wrap in plastic and let stand in the refrigerator for one hour. Roll out on a floured cutting board about 1/4 inch thick. Using a small circular cookie cutter cut the dough and place in sprayed mini muffin tins pushing them up the side. Bake in a pre heated 350-degree oven for about 10 minutes until golden. Let cool. When ready to serve line mini tarts on a cookie sheet. Add about 1-teaspoon onion mixture and 1-teaspoon goats cheese to each tart and bake in a preheated 350 oven until cheese is melted. About 10 minutes.

Caramelized Onion Mixture

1 stick butter

2 tablespoons Sugar

2 Large Onions, thinly sliced

In a large skillet melt the butter. Add the onions and sauté until incorporated with the butter. Sprinkle sugar over them and continue caramelizing until brown and tender about 15 minutes.

Chicken Pot Pie

1 pound chicken breast, coarsely chopped

2 carrots, thinly sliced

1 rib celery, thinly sliced

1-cup peas

1/2-cup butter

1 onion – chopped

1/3-cup flour

2/3-cup milk

2 cups chicken stock

Salt and pepper to taste

Double Recipe of Onion Tart Pie Crust

Place chicken, carrots, and celery in a saucepan. Pour just enough water over to cover all. Bring to a boil over medium-high heat, reduce heat to medium, and simmer until meat is cooked through. Add peas to pot and simmer for 1 minute. Drain water from pan set aside meat and vegetables. In a saucepan over medium heat, cook onions in butter until soft; stir in flour; slowly whisk in stock and milk, salt, pepper. Bring to a rolling boil and then reduce to simmer until thick; remove from heat; set aside. Center one pie crust in a lightly greased 9″ pie plate; spread cooked chicken and vegetables evenly into crust; pour prepared sauce into crust. Center second piecrust over pie; fold over edges and pinch with a fork to seal; and prick holes in top of crust. Bake in a 375 degree oven for 30 minutes or until crust is golden brown.

Seafood Pie

6 finely chopped green onions

1 finely chopped red bell pepper

1/2 cup finely chopped celery

3 cloves garlic

3 tablespoons butter

2 tablespoons all-purpose flour

1-cup milk

1 pound cooked shrimp

½ pound lump crabmeat

1-cup corn

1 cup cooked Yukon Gold potatoes, cut into chunks

1 pinch of ground cayenne pepper

Salt and pepper to taste

1 tablespoon chopped Italian parsley

Double Recipe of Onion Tart Pie Crust

In a large saucepan over medium heat, melt butter. Add green onion, bell pepper, garlic and celery. Sauté for approximately 5 minutes until vegetables are tender. With a slotted spoon, remove vegetables to another bowl, leaving as much butter in pan as possible. Add flour to butter in pan, whisking until smooth. Add milk and whisk until smooth. Let simmer until sauce thickens. Add shrimp, crabmeat, potatoes, corn, and seasonings. Simmer until mixture is heated through. Divide mixture among 4 ovenproof baking dishes. Unroll piecrust on a floured surface. Sprinkle with chopped parsley, and roll out to 1/8-inch thickness. Cut dough into 4 pieces and top each baking dish with a piece, trimming off excess. Cut a fish shape in the center to vent steam.

Bake in 400 degree oven for 25 minutes, or until crust is golden brown.

Ratatouille Pie

Crust

1 teaspoons of active dry yeast

1/4 cup of lukewarm water

1/8 teaspoon of sugar

1/2 of a large egg, at room temperature, beaten

1/8 cup of olive oil

1/2 cup of whole-wheat flour

1/2 cup of unbleached flour (more as needed)

Pinch of salt

For the pie filling:

1 large eggplant, sliced into 1/4 inch slices

3 medium zucchinis, sliced into 1/4 inch slices

3 green bell peppers

1 large yellow onion, sliced into 1/4 inch rings

1 tablespoon of olive oil

1 28-ounce can of diced tomatoes

2 cloves of garlic, minced

1 teaspoon of herbs de Provence

1 large egg, beaten

Salt and pepper to taste

Sprinkle salt over eggplant and zucchini slices and allow vegetable to sit for 30 minutes. In the meantime, dissolve yeast in lukewarm water and add the sugar. Beat in the egg and olive oil. Combine mixture with all-purpose flour, whole-wheat flour and salt until the dough comes together. Turn the dough out onto a floured surface and knead it a few times. Place the dough into a bowl and cover the bowl. Allow the dough to rise for an hour. In a large skillet, heat a tablespoon of olive oil. Add garlic, tomatoes including juices, herbs de Provence, salt and peppers to taste. Cook the mixture in medium heat for 20 to 30 minutes until it thickens. Remove from heat and allow it to cool. Place the bell peppers into an ovenproof skillet and under the boiler for 5 minutes. When the skin becomes charred, turn the bell pepper. Repeat until all sides are charred. Place the bell peppers in a bowl and cover the bowl tightly with plastic wrap. Allow the peppers to sit for 5 to 10 minutes. Peel the skin from the bell peppers. Slice the bell peppers to remove the core and the seeds.

Blot eggplant with paper towels to remove excess salt and moisture. Rinse the zucchini slices and drain. Roast eggplant slices, zucchini slices and onion slices in 450-degree oven for 15 to 20 minutes. Turn out the dough and knead it a couple of times. Allow the dough to rest for 5 minutes. Roll the dough out into rounds and line the pie pan. Layer roasted eggplant, zucchini, bell peppers, and onions, in that order, into the pan. Mix the cooled tomato sauce with one beaten egg and layer the mixture on top. Spread the tomato sauce so that it covers the pie. Bake in 375-degree oven for 50 minutes. Remove from the oven and allow it to cool for another 20 minutes.

Shepherd’s Pie

1 1/4 pound ground beef

1-tablespoon olive oil

3 carrots, diced

1-cup mushrooms, sliced

3 celery stalks, diced

1-cup peas

1 cup frozen corn

1 onion, diced

4 cloves garlic, minced

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/4 cup red wine

1/2-teaspoon allspice

1-tablespoon cornstarch

1 1/2 pound potatoes peeled and cubed

1/2-cup sour cream

1-cup cheddar cheese, shredded

Salt and pepper to taste

Add potatoes to boiling water. Cook 15 minutes or until tender. Drain. Mash potatoes with sour cream. Add olive oil to a skillet and heat. Cook beef, onions, mushrooms and garlic until no pink remains in beef and vegetables are softened. Add carrots, peas, celery and corn. Cook until vegetables are softened. Mix cornstarch and wine. Add to beef and vegetables. Add Dijon mustard, salt, pepper and allspice. Mix well and cook until gravy has thickened. Put meat and vegetable mixture in a 2-quart casserole. Cover with mashed potatoes. Bake uncovered at 350 for 30 minutes. Then sprinkle the cheese over the top and cook for 10 minutes longer.

The Weekend Cocktail: The Flying Tomato salutes Olympian Shaun White

BY GWEN KENNEALLY

I am really enjoying the winter Olympics. Not only has Shaun White been an awe-inspiring athlete, but a world-class entertainer. I have never paid much attention to the half pipe or snowboarding for that matter, but I have been simply riveted. Shaun White proved to the world that there is snowboarding, and then there’s Shaun White snowboarding.

He won his second men’s Olympic half pipe gold medal Wednesday with never-before-seen tricks and maneuvers, defining the sport for all generations. “I knew that I had it in me,” he said after that run. “It felt good.”

His passion and humor and his dedication to his craft is just awesome. So mix up some Flying Tomatoes for your Olympic viewing party.

The Flying Tomato

1 1/4 cups fresh tomato juice (from about 2 pounds tomatoes)

3/4 cup fresh celery juice (from about 3 large celery stalks)

¼ cup fresh lime Juice

2 teaspoons grated fresh horseradish

1/4 teaspoon freshly ground pepper

1 teaspoon. Salt, plus more, to taste

3 dashes Tabasco sauce, plus more, to taste

Ice cubes as needed

4 ounces vodka or gin

2 celery stalks

2 lime wedges

In a pitcher, stir together the tomato juice, celery juice, lime juice, horseradish, pepper, salt and Tabasco. Taste and adjust the seasonings. Cover and refrigerate until well chilled, at least 30 minutes. Fill 2 tall glasses with ice cubes and add 2 ounces vodka or gin to each one. Stir the tomato juice mixture and pour into glasses, dividing evenly. Garnish each with a celery stalk and lime wedges serve immediately. Serves 2. Simply omit the alcohol if you prefer.

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