Popovers

Try this outstanding Popover recipe from USA Pan

Light, Fluffy, Popovers

Ingredients

  • 4 Eggs warmed in a bowl of warm water for 10 minutes
  • 1 1/2 C mil – skim or low fat preferred
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 1/2 C flour
  • 3 TBS melted butter

Instructions:

Preheat over to 450 and make sure the rack is near the bottom of the oven (prefer one up from bottom) Whisk  together eggs and milk, add salt sugar and flour and mis thoroughly. Small lumps are ok.  Add butter and stir to combine. Divide the batter among the wells of your USA Popover Pan. Bake at 450 for 20 minute.  Then, wihout opening the oven door, reduce the oven temp to 350 and bake an additional 10 to 15 min.  If the popovers are browning too much on the top, place a rack at the top of the oven and place a cookie sheet on top to shieldtops.  Once done, remove from oven and slit the tops with a shapr knife to release steam.  Serve immediately.

Sourdough Crackers

Sourdough Crackers

from Guest Chef Lucas Knapp

  • 1 C Sourdough starter
  • 1/3 C melted butter
  • 1 C unbleached all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 Tbs smoked paprika
Sourdough Crackers with Sea Salt

Mix sourdough starter and butter. Add flour a little at a time and mix until dough is tiff. Cover and set aside 8 to 35 hours.

Preheat over to 35o. Add baking soda, salt and paprika to dough. Knead well to incorporate. Grease a cookie sheet. Using a rolling pin roll dough to 1/8 to 1/4 inch thick. The thinner the cracker the faster it will bake.

Sprinkle coarse grain salt over the rolled-out cracker dough. Use a pizza cutter to cut into squares or triangles. Bake 10 min. If crackers are still soft, continue to bake, checking every 5 to 10 minutes.  Bake time is usually 15 to 30 minutes.

Recipe adapted from The Pocket Farmer.com  by Chef Lucas Knapp

Create your own sourdough starter – from guest Chef Lucas Knapp

Chef Lucas Knapp demonstrates Sourdough

From Guest Chef Lucas Knapp

Sourdough Starter:

Mix thoroughly 1/2 C Flour and 1/2 C filtered Water.  Cover with a cloth and leave in a warm place overnight. After 24 hours mix in 2 Tbs flour plus 2 Tbs filtered water every day. When starter is bubbly, it’s ready to use in baked goods. Refrigerate when not in use.

For advanced sourdough starter care (after the initial bacterial colonies are established – about a week), discard half (or use for baking) and replace with fresh water and flour to prevent the yeast from starving due to overpopulation.

James’ Perfect Cheese Cake with Compote

Grandma’s melt-in-your-mouth cheese cake. Worth the effort!

Ingredients for Crust
12 whole graham cracker rectangles (6 ounces)                                           5 TBS butter                                                                                               Pat of butter to grease pan

Ingredients for Cheese Cake

2 pounds cream cheese                                                                                  1 C Sugar                                                                                                        1 TBS cornstarch or 2 TBS all-purpose flour (optional)                            1/8 tsp salt                                                                                                  1/2 C sour cream                                                                                           2 tsp lemon juice (optional)                                                                          1 tsp vanilla extract                                                                                      3 large eggs                                                                                                    1 large egg yolk

9 or 10 inch spring form pan  Try the Lekue silicone spring form!  A large roaster or baking dish for the water bath.

springform3Method

Remove the cream cheese from the frig and set on the counter to warm while you make the crust.

Heat oven to 350 degrees.. move the rack to the lowest position.

Rub the sides and bottom of the pan with a pat of butter. Wrap the pan in foil by placing two large pieces of foil on the counter in a cross. Set the spring from in the center; fold the edges of the foil up around the sides of the pan (for the water bath step).

Crush the graham crackers in a food processor (a bag and rolling pin will do) until you have fine crumbs ( 1 1/2 to 2 C). Melt 5 Tbs butter in the microwave and mix into the crumbs blending thoroughly. Add water by the TBS if needed to create a mixture that holds together. Transfer to spring from and press evenly in place with the bottom of a glass.  Bake 8 to 10 minutes until crust is starting to  brown on the edges.  Set aside to cool on a rack.

Mix the warmed cream cheese, sugar, cornstarch and salt with a mixer at med-low speed until the mixture is creamy, Scrape down the sides of the bowl and beaters with a spatula.

Mix in the sour cream, lemon juice and vanilla beating a med-low speed until creamy. Scrape the sides of the bowl and beaters.

One at a time mix in the eggs and the yolk at med-low speed. Mixture will look crumbly at first but will blend as the eggs are mixed in.  Scrape the bowl and beaters. Remove the beaters and stir the mixture by hand making sure that all ingredients are incorporated. Mixture will be thick, creamy and silky. Pour the batter over the cooled crust (must be cool enough to comfortably touch) and smooth evenly.

Bring 2 or 3 cups of water to a boil. Place the foil wrapped spring form into the roaster and pour boiling water around it until the water is just below the top edge of foil.

Bake at 350 degrees for 50  to 60 minutes. NOTE: 10 inch pans will bake in 50 to 55 minutes, 9 inch pans will bake in 55 to 60 minutes.  The cheese is done when the outer two to three inches look slightly puffed and set, but the inner circle is still moist. There should be no cracks.

Run a knife around the edge of the cake: leave in the oven in the water bath for about an hour. Remove the cheese cake from the water bath and and place on a cooling rack. Again, run a knife around the edge of the pan (cake sticking to the edges will cause cracks).  Cool completely, then place in the frig to chill.

Remove from frig about 30 min before serving; remove spring form. Top the cake just before serving:

Mixed Berry Sauce

2 Cup fresh or frozen mixed berries                                                           1/3 C granulated sugar                                                                                   1 TBS lemon juice (you may use up to 1/2 of a lemon)                                    1 TBS cornstarch

Combine the berries, sugar and lemon juice saucepan over med heat. Stir occasionally breaking down some of the larger berries with a spoon. Simmer until berries are slightly soft and juice begins to form. Add cornstarch and quickly stir. Turn up the heat stirring constantly until sauce reaches desired thickness.  Will store in frig up to one week.

Options..crust may be made with any crushed cookie including gluten free gingersnaps, chocolate wafers, butter cookies. etc.

Left over cheese cake may be stored in the frig for several days.

Grandma’s Cheese Cake from James Goings, Jr.

 

Magical Creamed Soups

One basic recipe creates a vegetable soup of your choice

Your choice of summer vegetables
Your choice of summer vegetables

The abundance of summer is upon us.  My zuccini plant thinks it is a Super Hero. Here is a quick recipe that will turn any number of  fresh vegetables into a terrific soup.

Wash and cut 1 1/2 C vegetables and 1 small potato. Add to Deep Steam Case with 1 tsp olive oil, 1 C water and a pinch of salt.

Cook 6 to 8 min in the microwave at full power (800 w). Deep Steamer large

Puree using a blender. For more flavor and a creamier texture add milk, cream or cream cheese during blending.

Options:  Try this soup recipe with zuccini, carrot, eggplant, pumpkin, leek, broccoli, spinach, chard, green beans, cauliflower or onion.

Garnishes: herbs, Spices, Seeds, Nuts, Cheese, Cereals, Sauces, Vinegars, or Crisps.

And remember: 5 1/4 to 7 oz of vegetables are considered a full serving in a meal.

 

 

Tropical Fruit Salad

A refreshing and nutritious summer salad

Make a batch of Fresh Cheese:

Ingredients:                                                                                               4 Cups Fresh Cow’s Milk                                                                            2 Tbsp Lime Juice                                                                                     2 small passion fruit                                                                                  5 mint leaves                                                                                         2/3 Tbsp sugar

Tropical Fruit and Cheese SaladHeat fresh milk for 13 min @ 800 w. Remove from Microwave                     Add lime juice and mix with slotted spoon                                                  Add sugar and the pulp and seeds from passion fruit                                     Allow to cool at room temp for 30 minutes                                               Filter through colander and add chipped mint                                                  Press with a spoon to shape the fresh cheese                                              Cover and let chill for 1 hour in the frig

Cut your fresh cheese into cubes. Serve with fresh, sliced tropical fruits such as Kiwi, papaya, mango, and banana.

Stewed Veal with Vegetables

Lekue’s new steamer & roaster allows you to easily roast & steam, OR, steam and roast

Ingredients  for 1 to 2 servings

1 1/2 pound veal for stewing

1 small potato

1 small onion

1 med carrot

peas (optional)

1 1/2 C water

Olive oil

Seasonings to taste

LeKue's new Steamer &Roaste
LeKue’s new Steamer &Roaster

Method

Cut the veal into cubes , season with salt and papper, coat lightly with flour. Place in the tray and dress with olive oil.

Cook, uncovered, in the oven for 15 minutes at 392 F

While the meat browns, chop onion, cut carrots into slices

Cover the browned meat with carrots, onion and water and your choice of seasonings. Cover.  Cook in oven 1 hour at 350 F.

Add chopped potato and optional peas. Recover and cook 30 min at 350 F.

Summer Vegetable Rice Medley

A light nutritious main dish for summer

1/2 zucchini, diced                                                                                         1/4 yellow summer squash, diced                                                                   3 baby bella or white mushrooms, sliced                                                     1/2 C long grain rice                                                                                         1 C water                                                                                                           1 tbsp olive oil                                                                                             Salt and Pepper

Summer Vegetable Rice Medley
Summer Vegetable Rice Medley

Dice the zucchini, yellow squash and mushrooms. Place all ingredients in LeKue Rice Cooker with pinch of salt and pepper. Cook in microwave for 16 minutes at 800 watts. Remove from the microwave and let sit for 1 minute. Enjoy!

Did you know. . .

A new use for your microwave

Your microwave can help you peel certain ingredients faster and easier. Put the ingredients in a LeKue Steam Case and cover with water. Heat in the microwave at full power (800 watts) as follows:

Steam Case serves 1 to 2 people
Steam Case serves 1 to 2 people

Chestnuts   1 – 1:30 minutes                                                                     Garlic 30-45 seconds                                                                                 Tomato 1 minute

And try using those chestnuts in this soup recipe:

  1. Drizzle olive oil in a saute pot.  Lightly saute 3/4 oz mushrooms, 2 peeled and quartered chestnuts,
    Chestnuts
    Chestnuts

    half a clove of peeled and sliced garlic. Salt to taste.

  2. Add 1 1/4 pt of vegetable stock, 2 tbsp rice. Cook at med. heat.

Lekue Omlette Maker

Easy omelettes for any meal

Vegetable Omelette                                                                                         1/4 Cup green peppers diced                                                                         1/4 Cup red onion diced                                                                                     2 eggs                                                                                                              1/2 clove garlic finely minced                                                                          2 tbsp milk                                                                                                  extra virgin olive oil                                                                                     salt and pepper to taste

Lekue Omelette maker
Lekue Omelette maker

Lightly oil inside of omelette maker. Place vegetables and garlic in bottom of omelette maker and cook 1 minute – or until just tender (800 watts)

Whisk the eggs in separate dish, add milk, salt and pepper. Pour into omelette maker, close lid (note there is a top and bottom to the omelette maker). Cook 1 minute and 45 seconds at 800 watts. Open omelette maker and flip omelette. Cook another 1 minute and 45 seconds (800 watts). Remove from omelette maker and serve.

NOTES: Omelette will slide out of the maker with no mess. Substitute other vegetables as you wish: broccoli, mushrooms, etc.   Do not use more than 2 eggs.