This beef recipe will remind you of the French countryside even if you have never been there. Red wine, sliced orange, sliced lemon,  mushrooms and a long cooking time make this meat fall apart, buttery tender with an aroma that may have you neighbors’ knocking at your door. You better close the windows.

I cut some fresh spinach in a large chiffonade to add color to the dish for presentation. You don’t need to do that but I liked how it looked.

You can cook it anywhere from 6 to 12 hours depending on the size of the roast and the way your crockpot heats.A great menu for this is:

Autumn Slow Cooker Beef Menu

Slow cooker beef

Anise Carrots

Buttered Red Potatoes

Homemade Brown and Serve Dinner rolls

And something yummy for dessert.  Take a peek at the archives – I am sure you will find something that you like. ….. Give this one a try, I think it is a keeper.

Slow Cooker Beef and Wine

• 1 beef roast, about 2 -3 lbs
• 4 stalks of celery, chopped
• 2 onions, peeled and chopped
• 1 oranges, sliced
• 1 lemon, sliced
• 1 lb mushrooms, sliced
• 2 cups fruity red wine
• 1 cup of  kalamata black or smoked green olives
• Herbes de provence, kosher salt, and cracked pepper

1. Mix about a tablespoon each of salt, herbes de provence and pepper. Rub on all sides of the meat and allow to stand for about 30 minutes to 1 hour.
2. Brown on all sides in some fat or oil in a large, heavy skilled. Bacon fat is perfect but olive oil will work.
3. Place all ingredients in the crockpot and cook for about 8 hours.

serves 8 or so

image: marye audet

Post from: Baking Delights

I love doing cheesecakes. Even though people think they are really hard, and impressive–they are a cinch. Just a few tricks and tips will guarantee your success. Once you have the basic formula down you can change flavors and crust and topping to your heart’s content.

This brownie cheesecake was actually an accident. I was trying out a new chocolate cake recipe for Matt’s birthday party (7/24)  and the texture of the cake was not what I wanted..too dense to be cake, too dry to be brownie. What to do?

When I took it from the pans it crumbled. I grumbled. And then…

Cheesecake!

I used one and a half layers for the base of the cheesecake (cake was 8″ round, cheesecake wat 10″ round) and the leftover half I cut in chunks. I poured half the batter in over the crust, sprinkled the cake over it, and covered with the rest of the batter. I did set about 1/2 cup of crumbs aside for the top.

It was really good. There was a nice texture difference between the cheese filling and the brownie. The chocolate and vanilla combination provided a flavor variation and the white/ch0colate was a nice color variation.

Here are some tips for great cheesecake:

1. Never whip your ingredients. You want them to be dense. Always mix at low speed with paddles rather than whisks if possible.
2. Have all ingredients at room temperature.
3. Always use a bain marie (water bath) when baking.
4. Bake at a low temperature. 375 for about 45 minutes.
5. Turn oven off and leave the door closed. Leave cake in the oven for 1 hour.
6. Remove from bain marie and allow the cake to cool to room temperature before wrapping tightly and refrigerating overnight.
7. Remove from the refrigerator about 30 minutes to an hour before serving.

Chocolate Cake for Base and Brownie Chunks

• 6 tablespoons unsalted butter
• 1 1/4 cups sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/3 cup cocoa
• 1 teaspoon baking powder
• 1 1/3 cups flour
• 2/3 cup milk

1. Preheat oven to  325F
2. Grease and flour 2 8 inch round pans
3. Beat sugar and butter until creamy
4. Add eggs one at a time
5. Add vanilla
6. Beat in cocoa
7. Add flour and milk alternately, in three parts. Begin and end with flour.
8. Bake for 30 minutes. Cool

Cheesecake

• 32 oz cream cheese (full fat)
• 16 ozs sour cream
• 2 cups sugar
• 1 teaspoon vanilla
• 6 eggs

1. Beat cream cheese and sugar until well blended.
2. Add vanilla
3. Add eggs, one at a time beating well after each addition
4. Fold in the sour cream

Assembly

1. Press one layer or more of the cake in the bottom of a 9-12 inch springform. Make sure the bottom is well covered.
2. Pour in half the cheesecake mixture.
3. Add crumbled cake chunks, reserving about 1/2 cup crumbs for the top.
4. Pour over the rest of the cheesecake.
5. Cover the bottom of the springform with aluminum foil, bringing it up the sides.
6. Place pan in larger pan of hot water. Water should come halfway up the sides.
7. Bake for 45 minutes.
8. Turn oven off and leave door closed for 1 hour. Don’t PEEK!
9. Remove from oven, take out of bain marie.
10. Let come to room temperature and cover tightly.
11. Refrigerate over night.

Next day

1. Run a knife around sides to loosen
2. Remove sides of springform.
3. Glaze with ganache glaze if desired. Sprinkle with reserved crumbs.

Serves 12

images-Marye Audet

Post from: Baking Delights

When I discovered Numi Mate-Lemon Myrtle tea I was an instant fan. It has a sweet lemon flavor that is lemony but not pure lemon. There is a complexity from the lemon myrtle and mate combination that is awesome.

So, it really was only a matter of time until I created a blueberry muffin with it, wasn’t it? I mean it was just waiting for me.

These were so good. The tea added a nice underlying flavor, and the lemon was subtle rather than tangy. The crumb is moist and tender thanks to a bit of sour cream, but if you don’t do dairy you can leave that out.

The glaze is basic butter, confectioners, and tea with a squeeze of lemon. It added a nice finish to both the look and the flavor of the muffins.

If you are using frozen blueberries you can just add them straight from the freezer. You don’t want to thaw first because they will be so juicy that it will throw your liquid measurement off and your muffins will be soggy.

Mate-Lemon Myrtle Muffins with Blueberries

• 2 packets of Numi Mate Lemon tea
• 3/4 cup simmering water
• 2 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• Zest from one lemon
• 2/3 cup sugar
• 2 eggs, beaten
• 1/2 cup unsalted butter melted and cooled slightly
• 2 tbs sour cream
• 1 cup blueberries

1. Preheat oven to 400F
2. Steep both tea bags in the water for 3 minutes. Remove teabags and allow tea to cool.
3. Mix dry ingredients together in a large bowl
4. Whisk remaining ingredients except blueberries together in another bowl.
5. Fold in the wet mixture to the dry
6. Stir in blueberries
7. Scoop into muffin cups and bake for 25 minutes, or until tops are golden and muffins test done.

Makes 12 muffins

Glaze:

• 1 cup confectioners
• 1/4 cup unsalted butter, melted
• 2 tablespoons Numi Mate Lemon tea
• Juice of half a lemon

1. Mix together until smooth
2. Spread over hot muffins

Post from: Baking Delights

Summer is hot here. We don’t use air conditioning, haven’t for the several years we have lived in this house. Frankly, it is too expensive, but I also like the idea of flowing with the seasons..experiencing them rather than manipulating them. I know..I am so weird.

Nothing is worse than cooking a hot meal in a hot kitchen and serving it in a hot dining room. That is why God made salad.

Check it out.

Who isn’t going to eat that? Colorful, cool, with a variety of flavors and textures, Chopped Salad is an awesome meal to set on the table when it is too hot to cook. I always make the tortilla chips homemade, you can by them and crumble them if you like, but if it doesn’t taste as good don’t blame me.

The only secret is trying to get most of the ingredients chopped to the same size so the flavor/texture stays balanced.

Serve this with some ice cold melon or mango, or a fresh fruit sorbet and you are good to  go.

Chopped Salad

• 1 package organic baby herb salad
• 1 red onion chopped
• 1 can garbanzo beans
• 1 can dark red kidney beans
• 1 can black olives, chopped
• 1 large bell pepper, chopped
• 2 jalapenos chopped
• 2 ripe tomatoes chopped (I did not have any the day I made it for this image)
• 1 avocado, chopped (optional)
• 1 bunch of cilantro chopped
• 2 hard boiled eggs chopped
• 1/2 lb diced Monterey Jack cheese cubed (pepper Jack is awesome)
• 2 cups tortilla chips, tortillas cut into squares before frying
• Recipe Chipotle Vinaigrette

Mix all ingredients together and serve immediately. It looks better if you plate each salad individually and add the chips last but you can serve it family style in a big bowl.  Yes it is that easy! Serves 8

Chipotle Vinaigrette

• 4 tbs balsamic vinegar
• 4 tbs lime juice
• 1 tbs dijon mustard
• 1-2 tablespoons strong honey (this is always best raw and local!)
• 2 tbs olive oil
• 2 tsp chopped chipotle in adobo sauce (canned, you can find it in the ethnic section of your market)
• 1/2 tsp cumin
• 2 tbs fresh cilantro, minced
• kosher salt and pepper to taste

Whisk together, check seasonings and allow to stand for 30 minutes before using. Makes about 3/4 cup.

image:marye audet (c) 2009

Post from: Baking Delights

• She could throw her really cute red and white polka dot apron over her head and cry
• She could create magic

I think she decided to create magic and threw ingredients together to make Blondies. You know why? These are the most versatile of bar cookies. I mean you can toss almost anything in there… well, within reason..I mean I am not suggesting Blondies as a way to get your kids to eat liver, you know? But any kind of nut, any kind of chocolate, butterscotch, peanut butter, or white chocolate chip… dried fruit…the list goes on.

I wanted something a little different. so I chopped up Snickers Bars. Marc is somewhat addicted to Snickers so I figured it would be a no brainer dessert.

I liked how they came out. I was not expecting the Snickers to melt into the bars as much as they did but other than that it was a great addition. These are sweet, chewy, and have lots of flavor expoding in your mouth all at once. Imagine your tastebuds running around your tongue shouting “INCOMING!!”

You can’t imagine that? Well then, I guess you will have to make these and experience it for yourself.

Snicker Bar Blondies

• 2 cups flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 sticks unsalted butter
• 1 cup light brown sugar
• 1 cup sugar
• 2 eggs
• 1 1/2 tsp vanilla
• 3 regular sized Snickers, chopped in chunks
• 1 cup peanut butter chips
• 1/2 cup chocolate chips
• 1/2 cup  butterscotch chips (or brickle)
• 1 cup honey roasted peanuts coarsely chopped

1. Preheat oven to 325F
2. Allow butter to come to room temperature
3. Butter a 13x 9 inch pan
4. Mix the flour, baking powder, salt, and baking soda
5. Beat the butter until smooth and creamy
6. Beat in the sugars until no longer grainy
7. Add the eggs, one at a time
8. Add the vanilla
9. Stir in the dry ingredients
10. Fold in the chips, nuts, and Snicker Bars
11. Smooth into the prepared pan
12. Bake for about 40 minutes, or until a knife inserted in center comes out with a few crumbs clinging to it. Cool, and cut into desired sized bars.

Makes 1 13×9 inch pan

image:MaryeAudet

Post from: Baking Delights

I wanted to get this recipe up in time for you to consider it for Fourth of July though.  I know, I know, you always have the same potato salad and it is tradition…well yeah! Me too, but you have to try this because it is addictive. Have I ever lied to you? I am telling you that this potato salad is absolutely my favorite now, and although I grew up on the traditional Midwestern style potato salad with a tiny touch of mustard, boiled egg, and celery, THIS blows my Mom’s potato salad out of the water. Sorry Mom.

Unlike classic potato salad this shouldn’t sit around very long. The hot peppers tend to get hotter as they sit… so what seems to be mild at 10 a.m. is spicy at 4 p.m. and three-alarm by day 2, if it lasts that long. The warm flavors of the Southwest are highlighted and this is perfect with the classic burgers and hot dogs, or a brisket.

I used organic red skinned potatoes for this but next time I plan on using a combination of organic heirloom potatoes; for color an flavor. The thin skinned potatoes are important to use in this recipe for their flavor, texture, and color.

I saw a recipe in Bobby Flay’s Mesa Grill Cookbook and decided that I wanted to try it…but as usual I could not follow directions and had to go off on my own tangent. I think you will agree that it is an awesome tangent.

You might want to cut back on the spicy peppers. The chipotles will be the hottest and the poblanos the mildest. The potato and mayo tone down the spice but still….

Southwestern Potato Salad

• 4 lbs heirloom, thin skinned potatoes, cut and boiled until tender but not mushy
• 2 red onions, chopped
• 3 cloves of garlic, roasted until soft
• 2 cloves of garlic, chopped
• 1 Poblano pepper, seeded and chopped
• 2-3 canned chipotle peppers in mole, chopped
• 2 jalapeno peppers, seeded and chopped
• 1/2 cup cilantro chopped
• 2 cups Hellmans (yes, Hellmans) or homemade mayo
• 2 tbs Guldens brown mustard
• Juice of 2 limes
• 1 tablespoon agave, turbinado, or local honey
• 1 1/2 tsp cumin (I used a tablespoon)

Mix the mayo, mustard, agave, cumin, and lime juice. Squeeze in the soft insides of the roasted garlic and mix well. Set aside.

In a large bowl, toss the potatoes, peppers, onions, cilantro, and chopped garlic until well mixed.

Pour the mayo mixture over all and blend gently. Add salt and pepper to taste.

Serves 8

images:maryeaudet

Post from: Baking Delights

This is my entry to Presto Pasta Nights.

This is an unusual lasagne, with plenty of cheese and the flavor of both pesto and artichokes to add a little wow.  I came up with it because the local store was clearancing cans of artichokes for $1 each..who could resist all those artichokes? Not me.  So, you might just plan on seeing more recipes with artichokes because I bought a lot of cans! I think lasagne is Marc’s favorite food, well I know it is.  No matter where we go he will get lasagne if they have it.  If not he is happy with steak or a burger..or enchiladas if it is Mexican food but lasagne is first choice.

I found out that lasagne is also spelled lasagna.  Apparently lasane is the plural  so it would be one lasagna noodle and six lasagne noodles.  Lasagna, lasagne…whatever.  The result is always amazing.

Artichoke Pesto Lasagne

Artichoke Pesto Sauce

• 1 8 oz can artichoke hearts
• 1 cup fresh basil leaves, lightly packed
• 1/2 cup chopped toasted walnuts
• Zest and juice of 1 lemon
• 1 garlic clove
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup extra-virgin olive oil
• 1 large can organic marinara sauce
• 1 cup freshly grated Parmesan cheese

Combine the artichokes, basil, walnuts, lemon zest, juice, garlic, salt, and pepper in a food processor or blender. Chop the ingredients fine, stopping the machine a few times to scrape down the sides. With the motor running, drizzle in the olive oil. Stir in the marinara.

Transfer the artichoke pesto to a large bowl and stir in the cheese.

Lasagne

• 9 lasagne noodles cooked
• 1 lb ricotta
• 2 eggs, beater
• 1/4 c heavy cream
• 2 1/2 cups mozzarella
• 1/2 lb hot Italian sausage, chopped and cooked
• 2 8 oz cans artichoke hearts chopped
• Recipe for Artichoke Pesto above

1. Preheat the oven to 375.
2. Mix the ricotta with the two eggs and 1/4 cup of cream until well mixed.
3. Put a thin layer of the pesto sauce on the bottom of a 13×9 inch pan.  Lay 3 lasagne noodles vertically, next to each other, in the pan.
4. Arrange the artichoke hearts and the sausage over the the noodles.  Sprinkle with 1/3 of the mozzarella.
5. Cover with 1/2 of the sauce.
6. Add another layer of noodles.
7. Spread with the ricotta mixture and sprinkle with 1/3 of the mozzerella.
8. Cover with the last three noodles.  Pour the remaining sauce over the top.
9. Cover with aluminum foil and bake for 40 minutes.
10. Remove foil, sprinkle with remaining cheese and bake 20 more minutes, or until cheese is bubbly and lasagne is heated all the way through

Serves 9-12 depending on appetites

images: marye audet (C)2009, ALL RIGHTS RESERVED

Post from: Baking Delights

I don’t cook pork nearly enough.  I just don’t think about it for some reason.  Dear God, I am in a foodie rut!

Anyway, I found a package of center cut loin chops on clearance (love those meat clearances!) for 50% off the lowest price…The lowest price was $10.00 and there was 10 of them in the pack. SO, in the cart they went, nestled against a couple of pounds of burger and a roast.

I always liked the combinations in food and recently the thought of chipotle and maple have been calling to me;sweet,smoky and hot.  Honestly I want to try that with duck, but I had pork so pork it was.

I liked the results.  The chops were tender and juicy, and the flavors arrived in layers.  First the sweet, then the smoky, then the hot.  I served them with homemade dinner rolls, creamed corn, and broccoli.  Sort of a nice, retro-suburban dinner with a twist.

These are really easy.  For the best flavor, go ahead and glaze the chops in the morning and stick them in the fridge until time to cook for dinner.  The flavors will blend and mature and really get into the meat.  On the maple syrup, grade b is darker and has, I think, the most flavor.  Different syrup will give different results and overall the organic syrups are more flavorful…I am not sure why.  Also, I get chopped up dried chipotles so when I say a tablespoon it is of the chopped, dried chipotle NOT the powder.  If you can only find powdered chipotles then use a teaspoon, maybe.

In the summer this would be amazing on the grill.

Maple Glazed Chipotle Pork

• Center cut pork loin chops
• French gray salt and cracked black pepper to taste
• 1/2 cup grade B organic maple syrup
• Dried chipotle, about a tablespoon, more if desired
• A few drops of liquid smoke
• 2 tablespoons balsamic vinegar

1. Mix the salt, pepper, syrup, chipotle, liquid smoke, and vinegar and whisk together.
2. Put the pork in an oven proof baking pan.
3. Cover with the glaze. Reserve any remaining glaze.
4. Cover with plastic wrap  and refrigerate until dinner.
5. Brush on the remainder of the glaze.
6. Preheat oven to 400F
7. Bake for 30 minutes, or until pork registers 160 degrees.

image:maryeaudet

Post from: Baking Delights

First of all…I have to admit that I dropped the camera.  Now when I want to take a picture I have to hold the thing closed with a finger while trying to get the shot without shaking.  Easier said than done… Hopefully I can either get that fixed or get a new camera soon.

Anyway, I was amazed.  Chocolate lava cakes look so complex but they are so amazingly easy!  If you have not tried them..this is seriously a dessert that you can have on the table in under 30 minutes and people will think you are incredible.

Which of course, you are.

I used a couple of recipes to create this one.. epicurious has a few.  SOme have alot of butter…some have alot of chooclate..I wanted rich chocolate flavor as well as melt in your mouth butteriness.  So I used butter and chocolate..and cocoa powder. And this is what I cane up with.  Do not over cook them…and remember they will continue to cook when they come out of the oven.

I used muffin tins lined with greased silicone cups.  It made 11.  I think if you use custard cups then you can figure on 6 and add 5 minutes to the cook time.

Chocolate Lava Cakes

1/2 cup unsalted butter

8 ozs bittersweet chooclate chopped

1/2 cup sugar

3 eggs

3 egg yolks

3/4 cup flour

1/4 cup cocoa

Preheat oven to 425 F.

Mix the butter and chocolate and melt together until smooth in the microwave.  Let come to room temperature.

Beat the eggs until thick and lemon colored.  Add sugar a little at a time beating well.

Stir in melted chocolate.

Mix the flour and cocoa and fold in.

Spoon into greased custard cups or muffin tins.  For muffin tins bake for 10 minutes (custard cups 15 minutes) or until set.  Turn out immediately and eat while warm.

These are very, very rich and chocolatey. I added whipped cream and chocolate sauce.

Is that all there is?

Yep. It is that easy!

image:marye audet

Post from: Baking Delights

We call Shiloh Snickerdoodle. I am not sure why, we just always have.  Erin is Bo, Chris is Bubba, Matt is Huck (or Thoreau), Ethan is E, Shiloh is Snickerdoodle, Sean is Bud, Nick is Buddy or Big Guy, and Kyrie is Buggie-boo.  In some cases the nicknames are longer than the names.

I am not sure why I filled your brain with that bit of trivia other than I always smile when I see the word snickerdoodle.

Are you ready for autumn?  Does it amaze anyone else that maple is associated with autumn, when in actuality it is a spring flavor? But…associated with autumn it is…and these cookies are …well …really, really good. Really.

The house smells wonderful as these bake.  Try them with a cup of Starbucks Colombia Nariño Supremo.  It has an almost walnut flavor that goes really well with the maple in these.

The more intense the syrup the more intense the maple flavor will be…If you can get a grade B syrup go with that.  Happy Fall, y’all.

Maple Snickerdoodles

2 cups flour

1 1/2  teaspoons baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons korinje cinnamon

1/4 cup unsalted butter

1/4 cup shortening

1 cup sugar

3 tablespoons real maple syrup

1 egg

1/2 cup brown sugar

1 tablespoon maple syrup

2 tablespoonfuls of Korinje cinnamon

Preheat the oven to 350 degrees.  Stir together the dry ingredients and set aside.  Sitr together the 2 tablespoons cinnamon, 1 tablespoon syrup and 1/2 cup brown sugar and set aside.

Cream the butter and shortening.  Add the sugar and the remaining syrup and beat until light and fluffy.  Add the egg and beat well.  Stir in the dry ingredients.

Roll into balls the size of a walnut and roll the balls in the brown sugar, maple, cinnaon mixture.  Place on a silpat lined baking sheet.  Bake for 8 to 10 minutes.  Cookies hsould be slightly underdone when you take them out.  You can flatten the dough with a glass bottom dipped in the sugar mixture if you like, or just let them flatten out on their own.

About 3 1/2 dozen.

Post from: Baking Delights