Raspberry Vinaigrette Dressing a la Peppy

Basic Raspberry Vinaigrette Dressing

• 1/2 cup raspberries, fresh or frozen
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 2 tsp honey
• 1 tbsp dijon mustard
• 1/4 cup olive oil
• 2 T finely chopped shallots
• 1 clove garlic
• salt and pepper to taste
  
  Place ingredients in blender and puree.  Chill overnight and serve.
  
• This recipe is vegan
  
  

Peppy's Stuffed Mushrooms

Ingredients:

1 Package whole mushrooms, washed, stems removed and reserved1 Tbsp butter1 Tbsp Olive Oil
Stuffing Mixture:

1 Cup Panko bread crumbs
1 Tbsp Miracle Whip (don't use mayo, it's just not the same)
1 Tbsp sour cream
1 Can crab meat (about 6 to 8 oz)
1 Tsp onion powder
1 Tsp garlic powder
a few drops of Tabasco Sauce
Salt & Pepper to taste
1/2 cup Vermouth

1 Tbsp whipped cream cheese
1 Tbsp Herbes Provencal
1 Tbsp Balsamic Vinegar (top quality is best)
1/4 C Parmesan cheese shredded

(Added suggestion - about 1 Tbsp finely chopped roasted bell pepper)

Top with: 
1 C Shredded Cheddar/Jack Cheese


Directions:
Chop the stems and one of the mushrooms into tiny pieces and in a saute pan stir fry in butter/olive oil mixture. (Adding olive oil will ensure your butter does not burn) over medium heat until well done.  Sprinkle with salt, pepper, onion powder, garlic powder and Herbes Provencals.  Let cool.

In a separate bowl combine bread crumbs, Miracle whip, cream cheese, sour cream, vermouth, Parmesan cheese.  Add crab meat and mushroom stems.  The mixture should resemble a fairly stiff dough ball. Make sure your ingredients are well blended.

With a small ice cream scooper, stuff (place one scoop of stuffing) onto each mushroom and place in a baking dish so that the sides of each mushroom are touching.  Add about 1/4 cup of water to the bottom of the pan.

Sprinkle the top with Cheddar Jack cheese.

Bake in a 350 degree oven for about 15 to 20 minutes until cheese is golden and melty.  Serve hot. Serves about 4 people.

Essential Herb and Spice Mixes

Knowing what spices or herbs to mix together to get the flavor you want is half the battle.  In this post I will share some of my favorites. These mixes can be made in advance.  They also make pretty gifts for your chef friends.

1. Dutch Chicken Spice

2 1/2 tsp salt
1 1/2 tsp paprika
1 tsp onion powder
1 tsp curry powder
1/4 tsp corriander
3/4 tsp garlic powder
1/2 tsp black pepper
1/2 tsp thyme (ground) powder
1/2 tsp ground basil
1/2 tsp ground savory


2. Greek Seasoning

2 tsp oregano
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp parsley
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp dried thyme powder

3. Turkish Seasoning

• • 1 1/2 Tbsp fresh ground pepper
  • 2 Tbsp cumin
  • 1 Tbsp dried mint
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp Chili powder
  • 1 Tbsp corriander powder
    1 tsp ground cloves
  • 1/2 tsp cardamom powder
  
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Peppy's Pancakes

3/4 C Milk
Juice of 1/2 lime & 1/2 an orange
1 C Flour
1 tsp baking powder
1/2 tsp baking soda
1 egg
2 T melted butter
2 T sugar
1 tsp vanilla
1/2 tsp cinnamon

Combine milk with juice and let stand for 5 minutes.  Combine dry ingredients in separate bowl.  Add to the milk mixture.  Whisk in the egg.

Coat frying pan with non-stick spray.  Add batter and cook at medium high on each side until golden brown.

Lori's Nutty Yam Bake

I have a confession to make: I hate sweet potatoes.  I don't particularly care for them in anyway, shape or form.  So when my stepsister served up something that was absolutely delicious, reminiscent of the spices in apple pie, I asked what was in it: Sweet potatoes.  I'm a convert!! So without further ado - here is the secret recipe.

Ingredients:
3 Korean Yams (red skinned sweet potatoes to me have the best flavor)
1 C sugar
1/4 C Butter
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
2 C milk
2 eggs

For the topping:
1/2 C flour
1/2 C brown sugar
1/4 C butter (Cold)
1/2 C pecans - chopped
1/2 tsp cinnamon

1. Poke holes in the potatoes and cook them in the microwave for about 12 minutes, depending on size.  The potatoes should be very tender when fully cooked.  Cool the potatoes and remove the peel when done.

2. Place all the ingredients in the first group in food processor and pulse until fully pureed.

3. Pour into a rectangular baking dish.

4. Rinse out the processor bowl and add the ingredients for the topping, omitting the pecans.  Pulse until a crumbly mixture is formed.

5. Sprinkle the mixture on top of the potato mix

6. Sprinkle the chopped pecans over the top

7. Bake at 350 for about 35 minutes until golden.

8. Serve hot

Serves up to 6 people.

Oxtail Soup - A Dutch Treat, For Sure!

Ingredients 
1 Pkg oxtail (about 2 lbs or 750 gr)
2 Tbsp Tomato paste 
2 small onions, diced
1 large carrot diced
3 celery stalks, diced in small pieces, making sure to include green leafy parts
10 black peppercorns 
2 whole cloves
2 Bay leaves 
2 sprigs thyme
1/2  C Sweet wine such as Marsala
Salt and Pepper to taste

Parsley for garnish

Place all the ingredients in a crock pot and allow to simmer for approximately 4 to 5 hours until oxtail is very tender.  Remove meat from bone and place in to soup.  Garnish with parsley and serve with croutons. Serves 4. 
Refrigerate any leftovers immediately.

Gosha's Polish Mushroom Soup Recipe

Most of you know I'm coocoo for mushrooms - any time of day, and any day ending on "y".  This recipe brought me back to my roots.  While it has its origin's in my Polish friend's kitchen, I am certain that many other Europeans will appreciate its simplicity and lovely flavor.  Bon Appetit!



Ingredients:

2 Tbsp European butter (such as Plugra)
1 small shallot - finely chopped
1- 8 oz package of mushrooms diced in bite-sized pieces
1 Tsp dry rosemary (or a sprig fresh from the garden)
1 8 oz container of sour cream + 2 Tbsp water
1/4 C Wondra flour
1/4 Dry Vermouth
2 packages of vegetable broth such as Emeril's Organic

Salt & Pepper to taste
1/4 C finely chopped parsley.

In a sautee pan melt butter, sautee shallots until golden, add mushrooms and cook until tender.  Adding a little salt to the shallots will allow them to sweat. Reserve all liquid.

In a crockpot, add 2 containers of vegetable stock and Vermouth and bring to a simmer. (On high)  In a seperate bowl whisk together the sour cream, water and Wondra. (I use Wondra because it is superfine and even inexperienced chefs manage to get a sauce without clumps).  Pour the sour cream mixture into the broth, whisking all the while.

Add the sauteed mushrooms and shallots. Allow the entire soup to simmer for about 1 1/2 to 2 hours for the flavors to fully develop. (On low setting)  Taste to ensure there is sufficient salt and pepper.

Place soup into bowls, sprinkle with parsley and croutons.  Serve hot!