Chanteuse Designs

Salmon Dip

Found yet another great party dip on tastespotting. Yes, I fell off the vegetarian band wagon again, but when serving my carnivore guests, need to give them something they will happily dive into. This was a huge hit!

For the Fourth of July weekend, I just HAD to make something small and different in addition to what I was fixing for dinner. This was the perfect added touch to an otherwise delicious typical meal. I was putting in the hours on other projects, so I didn’t have the time to spend in the kitchen like I would normally for my guests. This dip did not disappoint and was Too EEEEasy for words. Literally a 5 minute whisk together.

I didn’t need as much so I cut the recipe in half. Also, I recommend you make this a day ahead of when you will need it. The Capers and the dill and lemon juice need to marinate and it’s better (if that’s possible) the next day!

Salmon Cream Cheese Dip
makes about 3 cups

Salmon Dip

Ingredients:
2 cups torn up salmon

12 oz (or 1 1/2 cups) cream cheese

1 tsp liquid smoke

1 tsp minced onion (I used a microplane grater)

1 tsp lemon juice

salt and pepper to taste (I used 1/2 tsp kosher salt and 8 turns of pepper grinder)
I added 3 T capers
1 teaspoon fresh dill

Instructions
Mix everything together really well.  Yes that’s it!  I used a stand mixer for speed, but you can mix it by hand too.  Store in the refrigerator and serve hot or cold.

And can I just say……I do love that liquid smoke, but I just can’t fathom that is it even remotely good for you. NO matter what the experts say………I don’t keep it in my cupboard. Just a personal opinion. Use smoked salmon for a great substitute and you can even use a high-end Alaskan canned salmon if you don’t have enough leftovers. ;-)

Wore my Napa Apron, put on some Louis Armstrong and Nat King Cole ……….and had a Lovely meal! Oh and yes, it isn’t quite as pretty in pictures as it tastes in your stomach!!!

Bon Appetit!!

Cinnamon Bread

Yep, I was beat. And I was craving really nice home made bread. After having guests for a few days I was too exhausted though to really want to make bread. So I thought I would try something that one of my favorite bloggers is always pitching.

Salad-in-a-jar blogger is one to use her bread machine……..quite frequently. If you know how I feel about my bread machine, well that surprised me. I am not a fan of mine, but she seemed to be crazy for hers. So I was going to give it one last try.

I found this cinnamon bread recipe on  browneyedbaker.com and decided to put the ingredients in order of how they recommend in the bread machine book and give it a whirl. Bada Boom!!

All I can say is, I was going to just let it do the kneading then pull out and place in two bread pans (Like S in A Jar), but I was so beat that I fell into my book, comPLETEly forgot about it and began smelling something incredible two hours later!!

Whew…….this was suppose to make two loaves (Hence had I come back from book land) but I love that fact. It will be great for French Toast later in the week!! Ahh such perfect mistakes!

Cinnamon Raisin Walnut Bread

Yield: 2 loaves

Mix Time: 20 minutes | Total Rise Time: 3½ hours | Bake Time: 50 minutes

3½ cups (16 ounces) unbleached bread flour
4 teaspoons granulated sugar
1¼ teaspoons salt
2 teaspoons instant yeast
1¼ teaspoons ground cinnamon
1 large egg, slightly beaten
2 tablespoons (1 ounce) shortening, melted or at room temperature
½ cup (4 ounces) buttermilk or whole milk, at room temperature
¾ cup (6 ounces) water, at room temperature
1½ cups (9 ounces) raisins, rinsed and drained
1 cup (4 ounces) chopped walnuts

For the topping:
2 tablespoons butter, melted
½ cup granulated sugar
2 tablespoons ground cinnamon

1. Stir together the flour, sugar, salt, yeast, and cinnamon in a mixing bowl (or in the bowl of an electric mixer). Add the egg, shortening, buttermilk, and water. Stir together with a large spoon (or mix on low speed with the paddle attachment) until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff.

2. Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed, switching to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead (or mix), if necessary, to achieve this texture. Knead by hand for approximately 10 minutes (or by machine for 6 to 8 minutes). Sprinkle in the raisins and walnuts during the final 2 minutes of kneading (or mixing) to distribute them evenly and to avoid crushing them too much. (If you are mixing by machine, you may have to finish kneading by hand to distribute the raisins and walnuts evenly.) The dough should pass the windowpane test and register 77 to 81 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

4. Divide the dough into 2 equal pieces and form them into loaves. Place each loaf in a lightly oiled 8½ by 4½-inch pan, mist the tops with spray oil, and cover loosely with plastic wrap.

5. Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.

6. Preheat the oven to 350 degrees F with the oven rack on the middle shelf. Place the loaf pans on a sheet pan, making sure they are not touching each other.

7. Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 20 to 30 minutes, depending on the oven. The finished breads should register 190 degrees F in the center and be golden brown on top and lightly golden on the sides and bottom. They should make a hollow sound when thumped on the bottom.

8. Immediately remove the breads from their pans. Mix together the granulated sugar and ground cinnamon for the topping in a shallow plate. Brush the tops of the loaves with melted butter as soon as they come out of the bread pans, and then roll them in the cinnamon sugar. Cool loaves on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.

Cinnamon Bread

As you can see, I skipped a LOT of steps, but if you have the time this is an excellent recipe to follow these directions. (Mine-Dry ingredients on the bottom-yeast on top- then wet ingredients-close lid and start) Go read book, then wait for aroma!! Suh-weeeeet!

It was a rainy afternoon…….so what else to listen to but Simon and Garfunkle “The Essential S&G”!!

Wore my Napa Apron…..albeit briefly!!

Bon Appetit!

Cheesecake and Paul Newman

Michael was coming over for dinner…….and why I keep making the Cheesecake Man …..Cheesecake I’ll never know. But I am beginning to wonder! It’s his favorite, but he has only ever praised my carrot cake. You’d think I would pick up on this but I keep trying. Hence, I spotted a neat idea in the grocery store and thought I would try to make something…….better. I adore Mint Chocolate Girl Scout cookies and this Paul Newman bag of Oreo’s reminded me that it might be a great cheese cake crust. And, had I NOT followed the instructions on the recipe, I thought it would have been DEEEEvine. But I am getting ahead of myself.

Newman-O's

I got this recipe from :  http://www.mangiodasola.com/2010/06/strawberry-cheesecake.html   and for ME personally, I should have not baked this crust. Other than that, all went well!

1 3/4 – 2 cups graham cracker crumbs (I subbed Paul’s Oreo)
3 tablespoons sugar (I skipped this due to the icing filling in the oreo)
Pinch of salt (I always use kosher)
1/2 stick (4-5 Tbsp) unsalted butter, melted

Cheesecake:

1 lb (two 8-ounce boxes) cream cheese, at room temperature
1/2 cup + 2 Tbsp + 2 tsp granulated sugar

Oreo Cookie Crust

1/4 tsp salt (I always use kosher)
1 tsp vanilla extract
2 large eggs, at room temperature
1/2 cup + 2 Tbsp + 2 tsp heavy cream or sour cream, or a combination of the two

Make the crust:

1. Butter a 9-inch springform pan – 2 3/4 inches high – and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.
2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into the buttered springform pan and use
   

   Paul Newman's Cheesecake

   your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn’t have to be a precision job. Put the pan in the freezer while you preheat the oven.

3. Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
4. Reduce the oven temperature to 325°F.

To make the cheesecake:

1. Put a kettle or large pot of water on to boil.
2. Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
3. Put the foil-wrapped springform pan in the roaster pan.
4. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of
   

   Paul Newman's Cheesecake

   the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

5. Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
6. After an hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster, and remove the foil carefully. Allow the cheesecake come to room temperature on a cooling rack.
7. When the cake is cool, cover the top lightly, and chill the cake for at least 4 hours or overnight.
8. Remove the sides of the springform pan, and set the cake, still on the pan’s base, on a serving platter. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.

So good!! It was not very tall, but it was perfect if you don’t want a mouth full of cheese!! Just Purrrfect with the slight hint of mint. Such a keeper!
Wore my Napa Apron…..my fav! Definitely a Tori Amos kind of  “Beekeeper” sweet!
Bon Appetit!

Pasta Salad

Yes, it’s summertime all right and nothing like making a fresh pasta salad. I should call this Greek Pasta salad or something fancy  but personally I will call it kitchen sink salad. It was not that I was cleaning out the fridge or anything like that, it was that we just kept adding…….so many good herbs and veggies…..so little time.

Pasta Salad

12 oz Pasta

2 8 oz jars Artichokes (zippy juices include)

2 cups Cherry Tomatoes

1 cup Olives, preferably Kalamata

3/4 cup Chopped red onion

2 cups fresh Spinach

4 T Capers

Romano Cheese

Cook pasta until al dente. Pour over the artichoke hearts with the yummy juices from the jar. I used roughly two 8 oz jars. Toss all the other ingredients into the mix and top with the cheese. No hard fast rules on this one. Just make sure you enjoy it with as many friends as possible.  Add olive oil, some balsamic if you choose. Salt and pepper to taste.

Wore my Napa Apron and played some Brrrrrruce! “Working on a Dream”

Bon Appetit!

Strawberry Poppy Seed Muffins

I can’t even remember who I got this recipe from, but it has been taped to my kitchen cupboard for about 4 months. You’d have thought I would have been bored just looking at it, but my long row of kitchen cabinets makes it kinda like looking at all my recipes in the works.  Quite a pipeline for delicious dishes to come!  Feels like a restaurant………ok so not really but you get the visualization here!

Muffins and poppy seeds just go together very well. I have to admit though, after making a few of the strawberry recipes from sites and cookbooks, I really like my strawberries in, or rather on pancakes, in power shakes, in ice cream or with shortbread. But I do feel like I gave it my best shot to try the muffin route. While blueberries and other fruits work perfectly, I will keep my strawberries for other dishes. But that’s not to say that you don’t have a few gems up your sleeves and completely disagree!! By all means share!

For now, this was a really quick and easy recipe. I did make a few changes wanting to get my

Strawberry Poppy Seed Muffins

applesauce amount up while the sugar amount down. Even though the sugar amount was pretty low it still tasted like it was made from a mix! But that may be just me!!

Strawberry Poppy Seed Muffins

1 1/2 eggs (I used two!)

1/3 cup sugar

1 t vanilla

1/2 cup oil

Strawberry Poppy Seed Muffins

4 T applesauce (I used almost 1/2 cup)

2 cups chopped strawberries

2 T poppy seeds

1 1/2 cup flour

1/2 t powder

1/2 t soda

1/2 t salt

Strawberry Poppy Seed Muffins

Preheat oven to 350˚. Beat eggs, blend in sugar, oil, applesauce and vanilla. Add flour, powder, soda, poppy seeds and salt in a separate bowl. Mix just to combine the wet with the dry.  Fold in strawberries. Place in greased or lined cupcake pan. Bake for 18-20 minutes. Makes 12.

This is not one of my favorite strawberry recipes, but is was about a 6 on a scale to 10. A great starter recipe for kids as you don’t need a mixer and it’s easy to combine all the ingredients. Kids would get a kick out of this one and feel very proud. Very Healthy kids treat.

Strawberry Poppy Seed Muffins

Sang my way through the dish with a nice ditty by Sting “Brand New Day” …..just love Stevie Wonder on the harmonica!

Wore my Napa Apron.  And ya know,…….. it just never gets old. Whooo’d a thought! ;-)
www.chateusedesigns.com

Espresso Chocolate Chip Cookies

Jessie and Happy wanted me to make some treats for the dog park mommies so I rose to the occasion this morning after finding this Puuuurfect Park recipe. With dogs bouncing all around I wanted to give Emma’s Mom, Bonnie’s Mom, Ozzie’s Mom, Dakota’s Mom and Omar’s Mom a nice thank you for all the endless treats Jessie seems to ever so bashfully beg for!! (Sorry, what is  not to love about that dog I beg you????) Ahhhhh.

So, this was the ticket. This recipe didn’t disappoint but I have to tell you it did taste different then what I was excepting.  A nice benny!! If you are a chocolate lover this cookie is for you. The espresso gives it a nice rich taste. But you don’t necessarily taste coffee……..but the results aren’t back from the jury yet!

This is a nice quick recipe and I really will make this one again but with the full oat amount! Just the grinding of those 3 ingredients alone are a dream to wake up to!! I kid you not!

Amazing Chocolate Chip Cookies
From My Kitchen Addiction Blog

Espresso Chocolate Chip Cookies

(Adapted from King Arthur Flour Cookie Companion)

2 1/2 cups rolled oats (I only had 1 full cup so I compensated with another 2/3 cup of AP Flour)
8 ounces semisweet chocolate
1 tablespoon instant espresso
1 cup (2 sticks) unsalted butter, softened
1 cup dark brown sugar, lightly packed (These are SWEET cookies so you could even use less)
1 cup granulated sugar
2 eggs
2 teaspoons pure vanilla extract

Espresso Chocolate Chip Cookies

1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts (Definitely lots of nuts!)
Preheat the oven to 350°F. Lightly grease a baking sheet  (or line with parchment or a silicon mat), and set aside.

Combine the oats, semisweet chocolate, and instant espresso in a food processor.  Blend until the chocolate is finely chopped/ground. Combine the mixture with the flours, salt, baking powder, and baking soda in a mixing bowl, and set aside.

Espresso Chocolate Chip Cookies

In the bowl of a stand mixer, cream together the butter and sugars. Add in the eggs one at a time, beating after each addition. Add the vanilla and beat to incorporate. Gradually add in the dry ingredients.  Remove from the stand mixer and use a wooden spoon to stir in the chocolate chips and walnuts.

Drop tablespoons (or a bit larger, in my case) onto the prepared baking sheets. Bake for about 11-12 minutes, until the tops are slightly set. The center may still seem soft, but the cookies will firm up as they cool.  Cool the cookies for about 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.

Vwaaala! Woof!

Espresso Chocolate Chip Cookies

We needed the Pointer Sisters “JUmp Jump for my love…..” a perfect dog park background tune for the wagging tails and my think tank gals!!

Of course I wore my Napa Apron…..it’s Friday morning and the weekend is here!

www.chanteusedesigns.com

Jump, I know my heart can make you happy…………………..;-)

Penne Pasta and Pear Salad

Many years ago I had a phenomenal meal at a restaurant in South Park. Though the restaurant is long gone, ever since that one incredible Pasta and Pear dish, I have loved using blue cheese and pears in my pasta dishes. One in particular. Fresh sage too if you have it!

I found this recipe on www.tastespotting.com. I did a bit of tweaking to the recipe and was surprised that the photo didn’t look anything like how mine looked. That aside, the balsamic vinegar on mine really came through. And instead of walnuts, I used pine nuts that I toasted (love pine nuts……..heck love walnuts too but…..) and it really worked out well.

I didn’t have arugula but just doubled the spinach (actually more like tripled it).  I did have the goat cheese so I did half goat cheese and half blue cheese to see the effect. Depending on what your preference is, use what you like best. 

It was a great summer pasta dish served either chilled or room temperature. The pears were just delicious, as always.

Penne with Roasted Pear, Goat Cheese and Walnuts
Posted by Emily in Mediterranean recipes, Nuts, Pasta, Vegetarian. April 29, 2008

Serves 4-6
Ingredients:
8 oz. pasta, such as penne
2 Bosc pears, ripe but firm (firmer varieties of pears work best)
1 tablespoon plus 3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
Juice of half a lemon
1/2 cup baby arugula (rocket)
1/2 cup baby spinach
1/4 cup chopped walnuts
1/4 cup crumbled goat cheese
Pinch of sea salt
Directions:
Preheat oven to 425° F. Slice the pear into thin wedges, leaving the skin on and removing the center core. Toss with one tablespoon of olive oil, coating lightly, then place in baking dish and roast in oven for 10 minutes. Remove from oven, stir again, and return to oven for an additional 5 minutes. Allow to cool, then cut into smaller bite sized pieces.
Mix together the remaining 3 1/2 tablespoons of olive oil with the balsamic vinegar and lemon juice. Cook penne according to package directions. Drain pasta and mix in the olive oil-vinegar-lemon juice mixture, then mix in the chopped pears, arugula and baby spinach. If desired, add a little sea salt to taste. Divide among plates and top with crumbled goat cheese and chopped walnut pieces.
Option: Skip the pasta and just serve with extra greens as a salad.

It was a Napa kind of morning so I wore my Napa Apron. And I listened to some great jazz music.

Bon Appetit!

www.chanteusedesigns.com

Strawberry Muffins

Picked up a nice batch of strawberries this week and thought I would try to find some other recipes for them other than my Power Shakes.  My favorite way to cook with strawberries are in pies or jams, but I am thinking I need to expand my repertoire of this beautiful fruit.

Growing up in Virginia, my Mom would take us strawberry picking every single summer without fail. We would make wonderful short bread cakes and virgin daiquiris for us kids. We loved the entire event from start to finish. Now, sadly, I believe those same fields are strip malls. Blink and it’s gone.

This recipe on www.tastespotting looked like it would fit the bill. I do think that it has too much baking powder as I am rather very sensitive to anything tasting remotely like I made it with a mix or even worse……Bisquick!! Not a fan! But the warm strawberries in this quick little muffin recipe were sweet and delicious. Loved the cinnamon sugar topping. I added more strawberries but I wouldn’t add any more as I think you wold have a hard time getting them to cook fully. This one would be a kids favorite. For something fancier, I think I will have to try a shortbread cake…….but I’ll keep you posted on that one.

Strawberry Cinnamon Sugar Muffins (From “Eggs on Sunday” blog)

Strawberry Muffins

If you don’t have buttermilk, you can use milk or yogurt. If you’re using milk, omit the baking soda (keep the baking soda if you’re using yogurt.)

Ingredients
2 cups all-purpose flour (can substitute up to 1 cup white whole wheat flour, or whole grain pastry flour)
1 tablespoon baking powder (uh-oh…I’m thinking Bisquick…… not good!!)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2/3 cup sugar
zest of 1 lemon (I used lemon essence since I was out of fresh lemons)
2 eggs

Strawberry Muffins

1 cup buttermilk
1 teaspoon vanilla
6 tablespoons unsalted butter, melted
1 cup diced strawberries (I used almost two cups!)

cinnamon sugar, for sprinkling on top

Directions
Preheat oven to 400 degrees. Line a muffin tin with paper liners or silicone muffin cups.

In a bowl, whisk together the flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon.

In a separate large bowl, use your fingers to rub together the lemon zest and sugar until the sugar is moistened and fragrant. Add the eggs, buttermilk and vanilla and whisk together until blended. Add the melted butter and whisk until thoroughly combined.

Strawberry Muffins

Add the dry ingredients to the wet ingredients and fold together with a rubber spatula. Add the diced strawberries and fold in, just until distributed.

Spoon the muffin batter into the muffin cups. Sprinkle cinnamon sugar on top of each, then bake for 15-18 minutes, until the tops are golden brown and spring back when lightly pressed with your finger.

Makes 12 muffins.

Next time I would use less baking powder……..and take my chances!!! And I would use one cup of strawberries in the mix, then top the muffins with more strawberries and then the cinnamon sugar!! Ohh la la baby!!

I wore my Poupon Apron and laughed at the raindrops! There is nothing like listening to Loreena McKennitt on a morning like today.

Strawberry Muffins

Bon Appetit!!!

www.chanteusedesigns.com

Banana Bread

Don’t you just love a fruit that can be eaten ripe or rotten? Not too many fruits you can say that about either. The ever wonderful banana is in a league of its own.

Banana Bread

Just love bananas and I buy them all the time to put into my power shakes. Since I ran out of my Wonder Powder for my shakes, I let the bananas go bad…….not exactly how I had it planned….but it just worked out that way for this weekend’s sweet tooth.

Getting back to the using more applesauce, less sugar base for my sweet cooking.  I stumbled upon this recipe that was right up my alley. I only tweaked a few items.

Banana Bread

First I reversed the sugar and applesauce amounts. Then instead of cinnamon applesauce, used regular applesauce and added fresh nutmeg. Smells like Heaven when grated! This combination my mother taught me from a banana muffin recipe she found and I have loved it for decades!!

Try this one yourself and I don’t think you will be disappointed. And you certainly won’t feel guilty about it! Got this from the “Kitchen Runway” Blog on www.tastespotting.com. What’s not to love. (Thanks for sharing)

Prep: 10 mins  – (LITERALLY)

Cooking time: 50 mins  –  Yields: 1 loaf

Ingredients:

Banana Bread

* 3 ripe bananas
* 2 C flour
* 1 C sugar (I used 1/2 cup sugar)
* 1 tsp. baking soda
* ½ C cinnamon apple sauce (I used one cup regular + 1 tsp nutmeg)
* 1 tsp. vanilla
* 2 eggs, beaten
* ½ C nuts, optional

Directions:

1. Preheat oven to 350°, spray loaf pan with cooking spray
2. Mash bananas with a potato masher or a fork, set aside (I like to keep it on the chunky side because I like little bits of banana floating in my bread)

Banana Bread

3. Combine flour, sugar, baking soda in medium bowl
4. Add cinnamon apple sauce, eggs, vanilla and bananas (and nuts if using) to flour mixture and mix with a rubber spatula or wooden spoon until well combined, do not overmix
5. Pour batter into greased loaf pan and bake on center oven rack for 50 mins – 60 mins (until inserted tooth pick comes out clean)
6. Let cool in pan for 5 mins and then cool bread on cooling rack

Listened to some Boz Scaggs………what great memories. Wore my Napa Apron!! Whew…..June is finally looking like June!

Banana Bread

Bon Appetit!

www.chanteusedesigns.com