Roasted Tomato Soup with Gruyere Flan

My husband and I took a mini vacation last week...so much fun!  We spent a few days at a fabulous B&B -- Bed and Breakfast on Tiffany Hill in Mills River, NC (about 20 minutes from Asheville, NC).  The Innkeeper, Selena has done a great job with this B&B, it is like being inside Southern Living Magazine!  And she made the best 3 course breakfast!!!

Back to my recipe...while my husband drove, I read cookbooks!!  This recipe is from a new cookbook, Basic to Brilliant, Y'all by Virginia Willis.  After reading this recipe I couldn't wait to get home and make it.  What a  treat to have the Gruyere Flan in the middle of this roasted tomato soup!!

Roasted Tomato Soup
2 (28 oz) cans whole tomatoes, drained, with juices reserved
2 tablespoons firmly packed light brown sugar
1 tablespoon unsalted butter
1 onion, very finely chopped
1 tablespoon tomato paste
Pinch of ground allspice
2 tablespoon all-purpose flour
2 cups chicken stock
1/4 cup dry red wine

Position a rack in the upper third of the oven and preheat to 450.  Line a rimmed baking sheet with a silicone baking liner.
Working over a fine-mesh sieve set over a bowl and using your fingers, open the whole tomatoes and squeeze as many seeds out as possible, catching the juices in the bowl.  Discard the seeds and reserve the juices.
Spread the tomatoes in a single layer on the prepared baking sheet.  Sprinkle evenly with the brown sugar.  Bake until all liquid has evaporated and the tomatoes begin to color, about 30 minutes.  Cool slightly, remove the tomatoes and transfer to a small bowl.
Melt the butter in a large, heavy saucepan over medium heat.  Add the onion, tomato paste, and allspice.  Cook, stirring frequently, until the onions are softened, 3 to  minutes.  Add the flour and cook, stirring constantly, until thoroughly combined.  Whisking constantly, gradually add the chicken stock.  Add the reserved tomato juices, wine, and roasted tomatoes; cover and bring to boil.  Decrease the heat to simmer, and cook, stirring occasionally, for about 10 minutes.
Using an immersion blender, puree the soup.  Leave it coarse and chunky if you prefer a more rustic soup, or puree until smooth for a more elegant soup. 

Gruyere Flan
Preheat the oven to 350.  Brush six 1-cup ramekins with 2 tablespoons room-temperature butter.  In a blender, combine 1 cup grated Gruyere cheese, 5 large eggs, 3/4 cup whole milk, 2 ounces room-temperature cream cheese, a pinch each of freshly grated nutmeg, ground white pepper, and salt.  Blend until smooth.  Divide the custard among the prepared ramekins, filling each one three-quarters full.  Cover each ramekin with aluminum foil and place in a roasting pan.  Pour enough hot water into the pan to reach halfway up the sides of the ramekins.  Bake until just set but still wiggly and slightly soft in the center, 25 to 30 minutes.  Using a metal spatula or tongs, transfer the ramekins to a rack.  Run the blade of a thin metal spatula around the edge of each flan to loosen.  When ready to serve, unmold each flan into the center of a warmed shallow soup bowl.  Ladle the soup around the flan, season with salt and pepper, and serve immediately.

I hope you will try this soup and enjoy it as much as we did!!  If Santa still needs a idea of what to get you I highly recommend this cookbook!!! Basic to Brilliant, Y'all

Cranberry-Pecan Cheese Wafers

If you like cheese wafers you will love this version!  This recipe is from the December 2011 Southern Living Magazine.  I think I have gotten that magazine for over 30 years!  You can always get a good recipe or decorating ideas!  I am "trying" to move forward with all of our new technology, and am no longer a print subscriber, I have it on my Ipad, no more magazine stacks for me!! :-)

This is a great make-a-head recipe and makes 18 dozen, I halved the recipe.  But cheese wafers freeze great and so does the unbaked roll!

 All baked up...waiting for a good glass of wine!

 This is the shaped roll after chilling.

 Sliced and ready for the oven.

 These also make great gifts!

Cranberry-Pecan Cheese Wafers
1 1/2 cups chopped pecans
1 1/2 cups coarsely chopped sweetened dried cranberries
2 cups butter, softened
4 cups (16 oz) freshly shredded extra-sharp Cheddar cheese
1 1/2 tsp. salt
1 1/2 ts. ground red pepper
4 cups all-purpose flour
Parchment paper

1.  Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
2. Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
3. Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended.  Gradually add flour, beating just until combined.  Stir in cranberries and pecans.  Shape dough into 4 (12 inch long) logs; wrap each log in plastic wrap.  Chill 8 hours to 3 days.
4. Preheat oven to 350.  Cut each log into 1/4 inch thick slices; place on parchment paper lined baking sheets.  Bake 13 to 15 minutes or until lightly browned.  Remove from baking sheets to wire racks, and cool completely (about 20 minutes).

Cornbread "Turkeys"

 In the November Issue of Martha Stewart Living she had a recipe for cornbread loaves that were baked in a pan with two turkey molds.  I have always had a love for turkeys (I have a small collection that I bring out every Thanksgiving) so I thought I would add the turkey mold to my collection.  It is by Nordic Ware.  I love how cute these turned out!  The recipe is great and they really came out of the mold perfectly.  You can also make gelatin molds, and cake in the molds.  This will definitely be a new tradition at our Thanksgiving table!

 The mixture has been divided into the molds.

 All baked out of the oven, cooling, and keeping my fingers crossed they will pop out!

Here they are....I can't believe not one problem.  The detail shows up great too!  I was pleased at how well it stood on its own. 

Ingredients
1/2 cup plus 2 tablespoons unsalted butter
2 cups fresh or thawed frozen corn kernels
3 jalapeno chiles, minced
2 shallots, minced
1 cup plus 2 tablespoons all-purpose flour
2 1/4 cups yellow cornmeal
1 tablespoon plus 1 teaspoon coarse salt
3/4 teaspoon freshly ground pepper
3 tablespoons sugar
1 tablespoon plus 1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/4 cups buttermilk
1 1/2 cups grated cheddar cheese

Directions
Preheat oven to 350.  Coat two 5 cup turkey shaped pans with cooking spray.  Melt 1/2 cup butter and let cool.
Melt remaining 2 tablespoons butter in a skillet over medium-high.  Cook corn, jalapeno, and shallots, stirring occasionally, until soft, 4 to 6 minutes.
Whisk together flour, cornmeal, salt, pepper, sugar, baking powder, and baking soda in a large bowl.  Make a well in the center of the mixture and add eggs; whisk eggs into flour mixture.
Whisk together melted butter and buttermilk; stir into flour mixture, along with corn mixture and cheddar.  Mix until well-combined.
Divide the batter evenly between prepared pans; smooth tops.  Transfer to oven and bake, rotating pans halfway through, until a cake tester inserted into the centers come out clean, 30 to 35 minutes.  Let cool slightly before inverting onto a wire rack.  Serve warm or at room temperature.

Mini Prosciutto-Wrapped Turkey Meatloaf

Here is the recipe that I served with my Stuffed Pumpkin http://hadennews.blogspot.com/2011/10/pumpkin-stuffed-with-everything-good.html

I really meant to post this on Saturday, but I was watching my grandson who is 7 1/2 months old for the weekend.  I forgot you don't have time to do blogging, etc. with a little one.  What fun I had with him!

I am not sure that the picture does these justice!  But what they lack in appearance they make up in taste! 

Mini Prosciutto-Wrapped Turkey Meatloaf
(makes 6 mini loaves)

Ingredients:
2 teaspoons oil
1 medium onion, chopped
2 garlic cloves, minced
1 large egg
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
5 tablespoons honey mustad, divided
1 1/2 teaspoons Worcestershire sauce
1 1/3 pounds ground turkey (85% lean)
1/2 cup Greek-style yogurt
1/2 cup crushed saltine crackers
6 thin slices prosciutto

Adjust oven rack to middle position and heat oven to 450 degrees.  Heat oil in a medium skillet over medium-high heat.  Add onions; saute until lightly browned, 4 to 5 minutes.  Add garlic, saute until fragrant, about a minute longer; set aside to cool for a few minutes.

Meanwhile, mix eggs with thyme, salt, 1 tablespoon of the mustard, and the Worcestershire sauce.  Place turkey in a bowl, add yogurt, crackers and onion mixture: mix with a fork until evenly blended.  Add egg mixture continue to mix until well blended,

Turn meat mixture onto a work surface.  With wet hands, divide mat mixture into 6 portions and form into small loaf shapes; brush with remaining mustard, then wrap a slice of prosciutto round each loaf, placing on a wire rack set over a foil-lined rimmed baking sheet.

Bake until golden brown and firm, about 25 minutes.  Remove from oven and let rest for a few minutes.

Pumpkin Stuffed with Everything Good - FFwD

 I have been looking forward to making this recipe from Around my French Table all month!  I have had my pumpkin for three weeks, it has been my holiday decoration for my kitchen table.  This was a fun recipe to make and as Dorie states in her recipe you can play around with the ingredients to "stuff" your pumpkin, but I liked what the recipe called for: bread, Gruyere cheese, garlic, bacon, fresh chives, thyme, freshly grated nutmeg, and heavy cream. 

.

 You start out by cutting a cap off your pumpkin and clean the inside out,  Then you salt and pepper the inside of your pumpkin.

 Mix all the ingredients for the stuffing.

 Stuff the pumpkin and bake at 350 for 2 hours,

 Mine was done after baking for 1 1/2 hours.

i

Slice a wedge and serve!
 
We all enjoyed this with Mini Prosciutto Wrapped Turkey Meatloaf (I will be posting this tomorrow) and green beans.  It was a great Fall dinner

Pissaladiere - FFwD

 This week (yes I am posting late)the FFwD group was to make Pissaladiere.  Looks like a pizza, my husband kept asking where is the cheese!  I love caramelized onions, so I knew I would like this.  I am not a fan of whole anchovies, I used the anchovies in a tube because I knew the flavor would be an important part of this dish. 

 It was a lot of onions and a lot of "crying" to make this dish!  I have tried all the tricks, but always tear up when I cut my onions!!

This was delicious, I didn't have the nicoise olives, but the kalamata olives worked fine.  We had this for dinner with salad.  Looking forward to next weeks dish -- Pumpkin Stuffed with everything good!!

Whole Pumpkin Pie Soup

 I made this soup this past weekend after seeing Alton Brown make it.  It was fun making it right in the pumpkin!  The taste is incredible...really smooth and creamy! 

 The pumpkin sits in a casserole dish and you add the ingredients and then cover with the top.

 After baking puree with an immersion blender.

Serve immediately and get ready for compliments!

Ingredients
1 whole baking pumpkin, approximately 4 pounds, rinsed
2 teaspoons vegetable oil
1 tablespoon unsalted butter
1/2 small yellow onion, diced
1 teaspoon salt
1 clove garlic, minced
1 small apple, peeled, cored, and diced
1 cup chicken broth
1/2 cup heavy cream
2 ounces goat cheese
1 teaspoon fresh thyme leaves

Directions
Heat the oven to 375 degrees

Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle.  Make sure the opening is large enough to work within.  Remove the seeds and fibers with a metal spoon.  Reserve the seeds for another use.  Brush the exterior of the pumpkin and the lid with vegetable oil.  Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.

Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin.  Replace the lid of the pumpkin to cover.  Bake 1 1/2 hours.

Remove the lid.  Add the goat cheese and thyme and bake an additional 30 minutes, uncovered.  Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture.  Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin.

Olive-Olive Cornish Hens - FFwD

I loved how easy this dish was!  I only cooked one cornish hen for the two of us; half of a cornish hen is the perfect serving size for us.

The backbone of the cornish hen was removed and then the hen was flattened with the heel of your hand.  Next a teaspoon of tapenade was spread under the skin.  Rub the hen with olive oil, lemon juice and then season with salt and pepper.  That's it....  Bake at 500 for 25 minutes. 

Deconstructed BLT and Eggs - FFwD

I loved Dorie's version of a BLT!!  The arugula with the Everyday Vinaigrette went together very nice.  I liked the combination of the oil-packed sun-dried tomatoes and cherry tomatoes.

We had this for dinner tonight...it was a great way to say good bye to summer, we are going from the high 80's to the low 60's this weekend in North Carolina.

Dorie scored another hit at our house!

Corniest Corn Muffins

I have really enjoyed my cookbook Around My French Table by Dorie Greenspan so much that I decided I would get her new app for my iPad.  It is called Baking with Dorie.  It is like having Dorie in your kitchen, she breaks down her recipes with videos and easy tutorials.  

 Here I am with my iPad and ready to cook!

Corniest Corn Muffins
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal (preferably stone-ground)
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
pinch nutmeg
1 cup buttermilk
3 tablespoons unsalted butter (melted and cooled)
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels, fresh or frozen

 One of Dorie's suggestions was to put your muffin tins on a cookie sheet, so much easier to move a cookie sheet in and out of the oven!

 Another tip was to have all ingredients measured out before you start the recipe.  I love when I do this, it makes baking or cooking a lot more enjoyable --- kinda like you have your own cooking show! LOL :-)

 Here goes the wet ingredients into the dry.

 Last step is adding the corn, I used frozen.

 Out of the oven and cooling.

 They are really great right out of the oven or at room temperature, I loved the addition of whole corn kernels!

Instructions
Preheat oven to 400 degrees.

Butter or spray 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg.

In a large measuring cup, whisk the buttermilk, melted butter, oil and yolk together until well blended.
Pour the liquid ingredients over the dry ingredients and, mix gently but quickly.  Stir in the corn kernels.

Divide all of the batter evenly among the muffin cups.

Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes clean.

Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Honey-Spiced Madeleines - FFwD

This week's recipe with the French Friday's with Dorie group is Honey-Spiced Madeleines.  I haven't made madeleines in a long time...well actually I think this was my second time making them!  I did have the madeleine pan, so I was excited to make these. 

As Dorie states in the recipe, they are not your typical madeleine, but I thought they were perfect for Fall with the spices of ginger, cinnamon and cloves.  I think this could be the first cookie-cake I ever put ground pepper in!  It was just a pinch, but I laughed when I did it :-)

 After making the batter and letting it chill for 3 hours I filled the madeleine pan.
 The recipe makes 12.

 Here they are after baking 11 minutes, I am hoping here they all pop out of the pan!

 Yes, they all came out without any problem.  They smell so good, I can't wait to have one.

 To me madeleines are the perfect "Tea Time" treat!  I made a pot of Pumpkin Creme Tea to go with them!  They were delicious...  I think because I had good luck with this recipe I will be trying Dorie's recipe for the Classic Madeleines next time!

 P.S.  They also make a great breakfast treat with coffee!  I am just that kinda girl...I like cookies for breakfast :-)

*The FFwD group cooking out of the cookbook Around My French Table by Dorie Greenspan does not post recipes but I would highly recommend buying this cookbook, it has become one of my favorites!

Pork Tenderloin Parmesan

This is my FAVORITE way to have pork tenderloin!!  It is fast, easy and so delicious.
The ingredients are simple and you probably have them all in your pantry and refrigerator.
Here they are:

INGREDIENTS
12 ounces pork tenderloin
2 large egg whites
1/2 cup plain dried breadcrumbs (I used panko breadcrumbs)
1/2 grated Parmesan cheese
coarse salt
3 tablespoons all-purpose flour
2 tablespoons olive oil
Lemon wedges, for garnish
Parsley sprigs, for garnish

DIRECTIONS

• Slice pork into 12 pieces, and place between sheets of plastic wrap.  With a small heavy mallet, pound pork to 1/8-inch thickness.
• Combine egg whites with 1 tablespoon water in a shallow bowl or pie plate and lightly beat to combine; set aside.  In a second shallow bowl, combine breadcrumbs and Parmesan; set aside.
• Season pork with salt.  Dredge in flour, tapping off excess.  Dip first in egg-white mixture, then place in breadcrumb mixture, turning to coat.  Pat gently to adhere.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.  Saute half the pork until golden brown and cooked through, about 1 minute per side.  Repeat with remaining tablespoon oil and remaining pork.  Serve with lemon wedges and parsley sprigs.

Creamy, cheesy, garlicky rice with spinach - FFWD

 I am playing a little catch up with the group French Fridays with Dorie!  After reading all the great reviews of the recipe I knew I had to make it, and I am so glad that I did!!  As with most of Dorie's recipes it turned out great, it was a little time consuming -- but not hard and well worth the effort!

The name of the recipe says it all creamy, cheesy, garlicky rice with spinach!!

Ingredients:

Arborio rice

fresh spinach

onion

garlic cloves

gruyere cheese

"just a little" heavy cream

Dorie always gives a great tip her "Bonne Idee" on the dish.  She suggested to pack the rice in peppers, loved the taste of the peppers with the rice!

Cinnamon-Crunch Chicken - FFWD

 I am trying to get back cooking with the group French Fridays With Dorie! I love cooking out of the cookbook Around my French Table by Dori Greenspan. This week I cooked last weeks dish Creamy, cheesy, garlicky rice with spinach (I will post this one this weekend), and I also made this weeks dish -- which is Cinnamon-Crunch Chicken.  The name of this dish and me thinking this was going to be chicken with cinnamon crunch coating!  I could not have been more wrong, instead this chicken had the most incredible sauce that kept you wanting just one more bite!! 

 It is easy to make and has just the three ingredients above, speculoos (I couldn't find so I substituted Biscoff cookies) Creme fraiche and chicken breasts cut into one inch strips.

We loved this dish, I will be making it again and would even serve it to company!

Baked French Toast

We had this last weekend when Jill, Scott and Haden came for the weekend.  I just love when you can make breakfast the night before!!  This recipe comes from Ree Drummond, The Pioneer Woman!  Have you watched her new show on Saturday morning?  I think she has been on twice and is fun to watch.

I made the recipe as stated, but it would be great with blueberries added to it!

Ingredients
FRENCH TOAST
1 lb loaf crusty sourdough or french bread
8 whole eggs
2 cups whole milk
1/2 cup heavy whipping cream
3/4 cups sugar
2 tablespoons vanilla extract

TOPPING
1/2 cup all-purpose flour
1/2 cups firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter, cut into pieces

DIRECTIONS
Grease 9X13-inch baking dish with butter.  Cut bread into cubes and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into mixture until  mixture resembles fine pebbles.  Store in a Ziploc bag in the fridge.
When you are ready to bake the casserole, preheat oven to 350 degrees.
Remove casserole from fridge and sprinkle crumb mixture over the top.  If you add fruit, sprinkle on before the crumb mixture.
Bake for 1 hour.

Childress Vineyards

 Yesterday we took a trip to Lexington, NC to visit Childress Vineyards!  Wow, this place is beautiful! 

 I am standing next to one of the many vines, this one was covered with netting to keep the birds away.

 We enjoyed Brunch with this beautiful view...music playing and you can enjoy a picnic on the lawn.

 I enjoyed a "wine flight" of Chardonnay, Three, and Sauvignon Blanc.  Loved them all :-)

 My meal was Crab Cake Bene.  Crab Cake and Asparagus with Hollandaise Sauce served with Skillet Potatoes.  It was a real treat.

Jerry had the Shrimp and Grits, you can't go wrong with this dish!!

We enjoyed our little get-a-way ... and look forward to another visit someday!