IF YOU LIKE COBBLER!

Hello Sweet Sistas!

This is Dorie's Mixed Berry Cobbler that was a huge hit at Kristin's (except for Kristin who is crazy!)! So very simple and the crust was easy and sort of cakelike. It definitely can use the sweetness of a dab of ice cream because the fruit isn't super sweet. I used raspberries, blueberries and blackberries which were all at their peak ripeness. I will keep this in my repitoire (Haute--there is spellcheck on this blog but perhaps in doesn't include French words--I will check ;>). Please note spelling for future blogs!

The only other thing I did this week was make some wonderful pesto. The organic basil at CM was beautiful and I couldn't stand to let it go to waste so after using it with some really good local tomatoes and some fresh mozarella, I had a lot left over. I used Michael Chiarella's pesto recipe. Simple and to the point. Tomorrow night we will finish it up with some fresh red snapper. I had to pass up the Copper River Salmon which caught my eye but it was a mere $44.95 a pound. Didn't notice too many folks asking for it at CM.

I have to confess I still haven't made my biscotti. My plan was to do it this weekend but it was interupted by a cute little boy that provided a lot more fun. Here he is riding the Forest Park train. He is such a little boy...where did that little infant/toddler go??? Nevermind...for some reason, it won't let me download his picture. Go figure. I'll send it under separate cover.

Okay...off to fix a little gourmet dinner for the "hubs" as Holly says:>).

Love all of you, MK

Hayley's turn

Hi Ya'll

Welcome Pammie!! So glad to have you on board. Okay, so head sister says my turn. Well, I will give you choices. If you own, or can borrow, (Kathy's) it is stove top smokin' time. I have really come to love this little thing. So easy to use, and everything turns out so moist! De-lish!!

Loaf Pan Chicken:

3/4c. applesauce
3T. Worces(whatever) sauce
1 yard bird!

Combine and coat chicken with it. Dripping over the bird which is placed (snuggly ) in the loaf pan.


Dry rub:

1T. turbinado sugar
2 1/4 t. paprika
1 1/2 t. pepper
1 1/2t. garlic salt
3/4 t. salt
1/4 t. ground cumin
1/4 t. ground coriander

In a small bowl, combine dry ingred. and mix well. Coat entire chicken, getting under skin ( I know, I know) with the dry rub. Place the chicken into loaf pan, breast side up and smoke at med. high for 2 hours. You have to tent the smoker. I also leave on the draft the entire time. Although the smoke doesn't seem to be a problem. You can also slow bake it at 300 for 2 hours, or put on a real smoker - of which we don't have.

Choice 2:

This is probably the simpliest thing in my repoitire (sp) [I am sure MK will correct my:-)] But most requested:

Ice cream Pie:

7 T. melted butter
1/4 c. brown sugar - you know I go for dark brown every time...
2 oz. unsweet choc
1/2 c. choc chips
3 c. corn flakes
1/2 c. finely chp'd walnuts or pecans - Hughes opt out of
1 1/2 qts. ice cream (coffee or vanilla) It is so importante' to use the very best. I will use Amy's mexican vanilla.

1. In med saucepan, melt butter, brown sugar, unsweet choc and choc chips over low heat. Stir constantly until thoroughly mixed and sugar is dissolved.

2. In large bowl, place cornflakes and nuts. Pour warm choc. mixture over the corn flakes, gently stirring until flakes are THOROUGHLY coated.

3. Spray 9" pie pan with PAM - and lots of it!! Gently press coated flakes evenly into pie plae. Place in freezer until firm.

4. Fill frozen chocolate shell with slightly softened ice cream. Freeze until firm.
Top with Fudge sauce, praline sauce or berries.

We Hughes' just eat straight up -no syrup or nottin!

Okay, just had UGA's top 12 skiddos over. Pizza night. Fell in love with this pizza...so I retrived the recipe from the trash to share with you all tonight.

Blackened Chicken Pizza:

3 t. blackening seasoning, divided (found on spice aisle)
1 boneless, skinless chicken breast, pounded to 1/4" thickeness. They will gladly tenderize it for you at the meat counter.
4T. butter, divided
4 garlic cloves minced
1 shallot, minced
2 T. flour
1/4c. white wine - plus extra for all of your effort you are putting forth..
3/4c. milk
2T. chopped fresh basil
1 1/2 shredded mozzerella cheese, divided
1/2 c. fresh spinach leaves
8 slices of bacoon, cooked and crumbled
1c. grated parmesan cheese
Pizza crust - I bought mine from CM - ran out of time

Sprinkle 2t. blakening seasoning evenly over chicken breast. In a large skillet, melt 2T. butter over med-high heat. Add chicken, and cook for 2-3 minutes per side or until done.

Remove from heat, cool and cut into bite size pieces.

In large skillet, melt remaining 2T. butter over med. heat. Add garlic and shallot, and cook for 2 minutes. Stire in flour, cook for 2 minutes, stirring constantly. Gradually whisk in wine and milk.

It is totally up to you, but you may want a swig of that wine while waiting for the thickening process....

Continue to whisk the mixture constantly for 4-5 minutes or until thickened. Stir in basil and remaining 1t. blackening seasoning. Remove from heat.

Stir another 1/2 c. mozzerella cheese and 1 c. grated Parmesan cheese over the top. Bake for 15-20 minutes or until slightly browned.

Yummers!!

Okay, let me know what you think and what you decided on - love to each of you!!

Haute

Rome Calling

I finally made the Bucatini this weekend in Longview. I cheated and had Nico do my shopping. Unfortunately, half of the ingredients were left in Dallas. Cheaters never win!! The meatballs were by far my favorite, and I'm with Holly, usually not my favorite. I loved the smoked mozzarella inside. The local Skinners did not have pecorino (veal, flat leaf parsley, etc.), so I had to improvise a bit, and my sause was a little lacking. I also made a frito misto with green beans, garbanzo beans, cauliflower, and lemon. The lemon was my favorite.

I will be on to our next recipe as soon as I work off my frito misto. That should be sometime in 2010. :)

Welcome Pammy - and Happy Birthday!!

Welcome Sista/Friend Pammy

And Happy early Birthday to ya!

I don't have much to report...I just felt like it was time for a posting. I am reading "I Loved, I Lost, I Made Spaghetti which I gave to Haute and Holly (but kept Holly's with her permission since she was reading something else for Bookclub). It is pretty funny, a quick read, and there are some pretty simple recipes that I would like to be able to throw together like the author does.

Here is a great Strawberry Spinach Salad that I am going to take to sweet Kristin's who was nice enough to invite us over tomorrow to see their new house!

2 T. sesame seeds-toasted
1 T poppy seeds
1/4 c. sugar
1/2 c. olive oil
1/4 c. white balsamic vinegar
1/4 t. paprika
1/4 t. Worchestershire sauce
1 T mince red onion
10 oz.fresh spinach
1 qt. fresh strawberries, cleaned and sliced.
1/4 c. glazed walnuts
1/4 c. blue cheese, crumbled

Whisk together in a pan the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Wor. sauce and onion. Heat gently until the sugar dissolves. Cool.

In a lare bowl, combine the spinach, strawberries, walnuts and blue cheese. Pour dressing to taste over salad and refridgerate 15 minutes before serving. Serves 4.

I had this salad at our women's year end church luncheon and it was delish. I also made the cardamon coffee cake today to take to a reception tomorrow...I know I am a little behind. I also have all the ingredients for the biscotti and will be making it soon. Will let you know about the dessert I am making to take to Kristin's tomorrow. It's the mixed berry cobbler. My fridge is loaded with blueberries, blackberries, raspberries and strawberries right now!!! A beautiful site.

Happy Memorial Day to all my sistas. Let's all take a moment to pray for our troops!

Love you all. MK

SistaFriend is Here!

Hello Sistas,

I am so honored to be an official member of HauteWomenBakingUpFun! Thank you for the cookbook and the invitation to membership. I can't promise good participation until after we return from Italy, but I can promise to be on the lookout for great Italian recipes while we're gone.  Cheers!

SistaFriend

GET YOUR GRILL ON!

If the weather straightens up - try this over the holiday (or Hollyday as the hubs calls it). Do not let the name scare you off it really isn't barbecue. This came from Bobby Flay a long time ago.

Barbecued Mahi-Mahi

2 T. Paprika
1 T. Ancho Chile Powder
2 t. Ground Cumin
2 t. Dark Brown Sugar
1 t. Chile de Arbol Powder
1 t. Kosher Salt
1 t. Ground Black Pepper

4 Mahi Mahi Fillets

Combine all rub ingredients in a small bowl. Heat grill to high. Do not cook on a open slatted grill the rub will fall through use a flat grill to cook this one. Brush each fillet with one teaspoon of olive oil. Rub one side of each fillet with 1 tablespoon of rub and place rub side down until slightly charred and a crust forms approximately 2 - 3 minutes. Turn over for an additional 3 - 4 minutes. Top with a Tropical Salsa - don't have a recipe for one - keep reading.

Tropical Salsa

3 Ripe Mangoes, peeled, seeded and chopped
1/2 c. Plum Tomatoes - Chopped
1/2 c. Red Bell Peppers - Chopped
1/2 c. Purple Onion - Chopped
1 T. Garlic - Minced
1 1/2 t. Jalapeno Pepper - Minced
1 t. Ground Cumin
1 T. Olive Oil
1 T. Red Wine Vinegar
1/4 t. Fresh Lime Juice
1/4 t. Ground Pepper
1/2 t. Tabasco Sauce
1/2 c. Fresh Cilantro - Chopped
1/4 t. Salt

Combine and spoon over fish.

Biscotti Baby!

I have not tried biscotti before - which is why I AM LOVING this challenge. When I saw biscotti while waiting in line at the Starbuck's counter it looked hard, stale and frankly completely unappetizing - so I had no interest in this treat(?). But as I threw down in March, this is a challenge to push all of us to step out of our comfort zones. So try it I did..... and I liked it. Mine turned out a little soft (much better then that 2 x 4 product they push at the coffee shop) and ALMONDY!!!! - One of my loves.

Major Therapy for Haute

Please don't let the head sister know...but I have had to do some heavy baking lately. T-Bear left for London last week - so it was off to the couch (a.k.a. the kitchen) for my therapy session!

Delved into the Chocolate malted whopper drops (pg. 85) - so very excited about trying these out. What is it with me?? Flat as a fritter. The whopper balls melted away. Could taste the caramelly taste - but not texture - and I love texture!! (Maybe because my body has so much of it these days:>)

And then - what I have been dyin' to do - our family favorite choc. chip recipe using fleur de sel and european butter - wow they were oozing and spreading before I could get them in the oven. Pretty much turned into one big tuille. Pretty much cut them into rectangles - and scooped them off the cookie sheet. Even tried refrig. the next batch - no luck! Back to my C/M Organic butter...but defintely liked the salt thing-a-ma-jig.

Okay, then the creme de la creme Rebecca's (Pasty Queen) Earthquake cake OMG. That's gosh, not God; TDF recipe. I made it with the Valharona choc (expeeensive - yes!) cocoa powder. Found in CM's bulk; Vietnamese cinnamon-more intense flavor; and did the Sylvia Winestock tip of basting the baked cake layers with a simple syrup (1c. sugar and 1c. water - boil until dissolved and add 1/2 (yes, that's right) of whatever you want. i.e. almond extract, vanilla extract; kahlua, whatever; and baste away. It is for a birthday lunch tomorrow - what is left.


So, verry sorry head sister - I will try to stick to the schedule and not bake anything that is not on the play list - or at least for a week - or so - but my girlfriend's gone - for three months!! (Of which I am soooooo very excited for her - truly!!)


Each one of you is so very loved and so special to me!!

Gotta run and purge so I can try to make room for Vivo's margarita - because Lance won the men's club championship at Austin Golf Club!! Howsa' 'bout that. Seriously, I don't know how God has time for everyone else - because he is so busy with me and my family!!

Haute

One to brag about!

Holly and I had a very successful dinner last night, if we do say so ourselves. CB's bucatini was very good and Holly's bread pudding was lights out!!! At the suggestion of the Central Market guru, I used panko bread crumbs, rather than Italian bread crumbs, that had been moistened with water and it made for a moist, tender meat ball. You really need to triple the sauce for a group of eight or more because the recipe just doesn't make very much. Holly said she doubled it for four of them. Anyhow, it was all very good and everyone seemed to like it (except for Kristin who didn't eat much of anything but oh well. Cortney and Dan were very cute and had a great time in New Orleans. Ellen DeGeneres was the MC at Tulane graduation and Cortney said she was hilarious. Fun!

I haven't made my biscotti yet but plan on doing so sometime in the next few days. I will mail Pam's cookbook tomorrow. Today was fraught with household problems like the washing machine drain backing up and leaking down into the downstairs bedroom soaking the carpet, mattess and ruining the ceiling....not fun.

Here's to tomorrow being better...xoxo, MK

Hey Girlie Girls~

Wassup? T-Bear is still trying to get out of the country - a little slower pace than she would like. But, we are a tryin'. RD is working for Lance - busy bustin' his muttons on rock breaking! He has some pretty funny tales to tell.

It was a great M-Day! I was so very lucky to have both of the skiddos home and have daddy and kathy here as well. Taylor treated us to pedicures - followed by a round of applause at the salon - in honor of all the mother's there:") And last night sweet Jimbo hosted a backyard bbq for T-Bear going away. Needless to say - there was enough for about 30-40 people. They have an UNbelievable outdoor kitchen/pool/HOT Tub area. Wolfgang would give his eye tooth for this facility to have a roof over it.

But, there has been lots of cooking in between. The Cardamom thing a ma jigs were great. I like the topping, consistency (or texture) and the slightly sweet taste. Not overwhelming at all. And, the chocolate brownie - well - should we just say - b-e-a-utiful!! Loved the cherries in there. I wasn't so sure I would, but Holly convinced me otherwise - and rightfully so. Taylor especially liked the icing/mousse. Had to forgo the lemon tart. I feel a little like Lucy in the episode where the conveyer belt picks up the pace and she and Ethyl are a eatin' and a stuffin' the chocolate bon bons in their aprons!!

But, I am definitely going to try the meatballs...soon.


In the name of sisterly love,

Haute

Allow me to reintroduce myself

Since I've been MIA so long, you all may have forgotten I was part of this sista blog. I have a good excuse...my DSL has been down since at least last Tuesday. AT&T is a master at giving a person the run around. It's too long a story to go into here but suffice it to say, I am seriously considering changing providers. I am far too dependent on the Internet for everything I guess but that's what we've come to. But now that I am up and running, I can move on and start blogging with my sistas again.

We had a sweet time in Austin with Haute and family. It was good to see the grandkids and have some girl time together on Saturday. Plus, Haute (as head chef) and I (as sous) whipped up a delish meal of fish tacos, chopped salad and a berry dessert. Let me just say that it sounds simple but nothing Haute does is. It's just a good thing there were two of us and five dogs and a cat! It was lots of fun. Sorry I didn't have my camera.

I am having the White clan along with Brian for dinner here Sunday night and I think I will try CB's Buccatini. Holly is going to do white chocolate bread pudding...eat your hearts out, sistas.... so we'll have lots to report. Also, I will at some point make the biscotti and let you all know how it turns out. After last weekend, I am having to detox so it will be later in the week. No amount of gym time can offset what I ate this past weekend.

Love to all, MK (that's MamaKathy in case you forgot me)

Chef Boyardee

Ok, I have to admit almost half the fun of trying these different recipes is the weekly scavenger hunt I go on trying to find the ingredients that the recipe calls for. Bucatini WHAT ??? so its off to Central Market I go locating a package of Bucatini No. 06 (its spaghetti on steroids) on aisle 7. The rest of the ingredients were easy to find. I made twice the amount of meatballs the recipe calls for because it needs 8 oz of ground beef and veal, well the veal came in a 16 oz package, I grabbed a pound of ground beef and doubled the meatballs, thinking I can use them in something else later. I also doubled the the sauce recipe because we Whites like our pasta saucy! The short story is, loved the bucatini - it's fatter and beefier and just different. The pasta sauce - loved that too real tomatoey, the use of the crushed tomatoes made for a real chunky great sauce. The meatballs were good - I don't like meatballs, meatloaf or anything similar but they were good. The boys L-O-V-E-D them. The hubs wants to try some of the leftover meatballs in a meatball sub. I would make this all again, and continue to double the meatballs for leftover or alternative use and double the sauce - 'cause that's the way we roll.


Thanks CB for a great choice and a delicious change of pace.
Up next Mama Kathy has selected Lenox Almond Biscotti on Page 141.
Bon Appetite! Ciao

It looks like our trip to Mexico is tentatively on. I know. We're suckers for a pretty beach and a cold margarita. I promise not to come to your house and breathe on you when we return. Due to this turn of events, I have 8 days to drop 3 dress sizes. Whoops! Any suggestions are welcome. My first step is to hold off on the cherry fudge brownie torte. But, believe me, we are not missing out on that. I think we will serve the bucatini and torte the day after we get back. Everyone is welcome to come indulge with us! We'll provide face masks for a small fee, if desired. And, I promise to wash my hands at least once during the cooking process. :)

Happy Mothers Day to all of my favorite Moms!

Update on the Torte

Thomas said "Going to the office? I don't think so!"
It is going to be a looooonnnggg week for me with the Cherry Fudge Brownie Torte in the house.

AND IT'S OUTTA HERE!!!!

Sistas' we got a winner! Woo Hoo! This one is a direct hit - straight out of the ballpark! Finally a recipe that made the eyes roll back in the hubs head - he had to have a cup of coffee to cut the chocolate. SAWEEEET! So I read through the recipe and saw that I needed a 9" spring form pan, OF COURSE I have an 8" or a 10". Now I will buy a new pan if it was one I don't have - but honestly I do not need another spring form pan. The hubs said go with the 8" pan (wasn't this the guy that last week the coffee cake was too tall????). Sacrificed the hubs during a huge down pour of rain to run into the liquor store to buy the kirsch (I stayed in the car) it's cherry brandy in case you want to expand your bar tending repertoire. The rain stopped I grabbed the chocolate bars and cherries and I was good to go. Now I am thinking, chocolate and cherries, this is looking like a great start. So I broke open the package on my Brand Spankin' new Beater Blade+ and I love it !!!!



Sistas' get thy self to the store - if you don't have one of these you are not living life to the fullest!
Sur La Table $29.95 - Williams-Sonoma $39.95 - I'm just saying.....


I boiled the cherries in water and then the kirsch - then the hubs lit that sucker up. Alright it was a little lackluster, I wanted flames, I got a small rolling fire not even enough to toast a marshmallow by .... bummer.



Finished baking and assembling the torte and threw it in the refrigerator for a couple of days, we have been pretty busy. So tonight after the gym (ah, the irony) we cut the torte open and had a slice. This IS FABULOUS! and Very dangerous - it goes to the office in the morning. I don't mind losing a day at the gym - BUT not an entire week - no way. I am glad to see that CB took the initiative to post a non sweet recipe, so that's my plan for Sunday night dinner and it looks really great!



Ferosh pick Haute!
I don't know what is up with the time stamp on the posts.

P.S.S. (continued ;>)

Has anyone else noticed that the time on our postings is way off? Just wondering?

P.S.

Jerrell would really dig the recipe you are going to try, CB. Let us know when you make it and we'll be on our way!! MK

I'M STRAYING,TOO

These sweets are killing me...I have no will power when I have them around so I need something a bit healthier. Is that bad, head sista?? I made the Chocolate Spice Quickies for a church thing and they were so so. I wouldn't do them again but of course, I ate several :<(. So I am going to try a Chicken Piccata recipe and if it's good, I'll publish it here. It's not that healthy but Jerrell thought it sounded good and in fact, dog eared the page out of this "Cuisine at Home" magazine that I got in the mail. Let me know if I'm out of line.

Happy early Mother's Day to all you terrific mothers! xoxo, MK

Remembering Rome

This is my next pick. I have been wanting to try this because it reminds me so much of Rome. It is one of Giada's recipes. Forgive me for straying!

Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs

Prep 20 min
Cook 55 min
Total: 1 hr 15 min

Ingredients
All'Amatriciana Sauce:

2 tablespoons olive oil
6 ounces pancetta, diced
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch crushed red pepper flakes
1 (14-ounce) can crushed tomatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup grated Pecorino Romano

Meatballs:
1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
2/3 cup grated Parmesan cheese , plus 1/4 cup
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
8 ounces ground beef
8 ounces ground veal
2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
1 pound bucatini or other long pasta

Directions
For the sauce:
In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.

For the meatballs:
Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan

Update from the M.I.A. sista'

Hey there 'sistas -

I have been a little overwhelmed lately - but all is settled down...for the moment:>)

Okay, so I reallly don't like seeing monkey man handling one of my favorite recipes - meanie!!

However, I enjoyed every minute of the head sister's visit. Tom did not cramp our style - too terribly much. Upon having a nice glass of wine and observing a few of Austin's finest on S.
Congress - transvesties, inked up skiddos, and darling kiddos; I asked Tom to go put our name on Austin's newest restaurant's list. It had been open 24 hours. He promptly reported back - wasn't going to happen. 3 hours wait. I pushed back my chair, paraded down there with a mission and we were seated within 1 hour. It is called people skills Tom:>) He so wanted to eat at Home Slice (buck 99 for a slice of pizza) across the street. He soon realized how strong Holly and mine's passion for food and new joints is. How 'bout that for grammer? He got on track quickly and didn't act up again - lest he wants to be invited back.

So, Holly bought me another cookbook - so I would lay off of cooking Dorie's. I believe I have done about 20 now. So, on this note sisters, I am officially going underground on revealing recipes/results.

I will dutifully try the cardamom cake and report back - pinky swear.

Best dishes,

haute!