Gingered Sweet Potato Latkes

2 pounds red-skinned sweet potatoes (yams), peeled and coarsely shredded
2 tablespoons minced, peeled fresh ginger
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 large eggs
vegetable oil for frying

Stir sweet potatoes and ginger in large bowl to blend. Whisk flour, baking powder, salt and pepper in medium bowl to blend; stir flour mixture into sweet potatoes. Mix in eggs.

Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop sweet potato mixture into skillet, using scant 1/4-cup batter for each latke. Using spatula, gently flatten each latke to 2 1/3 to 3-inch diameter. Cook latkes until brown on bottom, about 4 minutes. Turn and cook latkes until brown on second side and cooked through, about 4 minutes longer.

Latkes can be prepared ahead. Transfer latkes to baking sheets and cover with foil; chill up to 1 day or freeze up to 3 days.

Rewarm, uncovered, on baking sheets at 350º for 15 minutes or until hot and crisp.

Walnut Bourbon Balls

3 cups vanilla wafer cookies, crushed
1 1/4 cups confectioners' sugar
2 2/3 tablespoons cocoa powder
1 1/4 cups finely chopped walnuts
1/4 cup corn syrup
1/3 cup bourbon
Confectioners' sugar

Mix first four ingredients well. Add corn syrup and bourbon; mix well.

Roll into 1-inch balls and roll in sugar.

Apple-Cinnamon Baked French Toast

10 (3/4 inch thick) slices day-old French bread (or Challah bread)
6 eggs, lightly beaten
2 3/4 cups milk
2/3 cup sugar, divided
1 tablespoon vanilla extract
4 medium apples, peeled, cored & thinly sliced
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 tablespoon butter

Place bread in 13x9-inch baking dish.

Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread.

Top with half of the apples.

Combine cinnamon, nutmeg and remaining 1/3 cup sugar; sprinkle half over apples.

Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking.

Bake uncovered at 350º for 1 hour or until a knife inserted near center comes out clean. Let stand 5 minutes before serving.

Pumpkin Bread

1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup vegetable oil
1 cup canned pumpkin
2 eggs
1/4 cup chopped walnuts
1/4 cup raisins

Heat oven to 350º. Grease loaf pan.

In large bowl, combine all ingredients except nuts and raisins; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan.

Bake 55 minutes or until toothpick inserted in center comes out clean.

Yield:  1 loaf

Crockpot Beef Stew

2 tablespoons flour
1 pound beef stew meat, cut into 3/4 inch cubes
2 tablespoons vegetable oil
2 1/2 cups cubed potatoes
1 cup frozen green beans
1 cup frozen whole kernel corn
1 cup sliced carrots
1 medium onion, cut into thin wedges
2 teaspoons instant beef bouillon granules
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon ground pepper
1 bay leaf
2 1/2 cups vegetable juice

Place flour in plastic bag. Add meat and shake until coated. Brown meat in 1 tablespoon hot oil; brown evenly. This can be done in two batches if necessary.

In crockpot layer potatoes, green beans, corn, carrots and onion. Add bouillon, Worcestershire sauce, oregano, basil, pepper and bay leaf. Add browned beef. Pour vegetable juice over.

Cover and cook low 10-12 hours or high 5-6 hours.

Pineapple Upside-Down Cupcakes

Topping:
8 tablespoons unsalted butter, melted
3/4 cup light brown sugar, firmly packed
20 ounces canned crushed pineapple, drained and juice reserved
12 maraschino cherries, drained and halved

Cupcake:
18.25 ounces yellow cake mix
1 cup sour cream
1/2 cup reserved pineapple juice
1/3 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

Place rack in center of oven and preheat to 350º. Lightly mist 24 cupcake cups with non-stick cooking spray and dust with flour.

For the topping, measure 1 teaspoon of melted butter into each cupcake cup. Sprinkle 1 heaping teaspoon brown sugar on top of the butter. Spread about 1 tablespoon pineapple on top of the sugar and place a maraschino cherry half in the center of the pineapple, pushing it down so the cherry touches the pan. Set pans aside.

For the cupcakes, blend cake mix, sour cream, pineapple juice, oil, eggs and vanilla in a large bowl with an electric mixer on low speed for 30 seconds; scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, or until the batter is thick and smooth.

Spoon 1/3 cup batter onto the topping in each cupcake cup. Bake until cakes are golden and spring back lightly when pressed, 18-20 minutes. Immediately run a knife around the edges of the cupcakes to loosen. Invert onto a platter and cool.

Yield:  24 cupcakes

Coconut Chicken Fingers

1 pound boneless, skinless chicken cut into strips
3 eggs lightly beaten
1/2 cup flour
1 cup sweetened coconut flakes
1 cup panko bread crumbs
1 1/2 teaspoons garlic powder
3/4 teaspoon salt
3/4 teaspoon curry powder
1/4 teaspoon onion powder

Preheat oven to 450º. Line baking sheet with foil and spray with non-stick cooking spray.

Roughly chop coconut flakes until the same size as panko bread crumbs. Combine coconut, panko and spices in a shallow dish; mix well.

Place flour and beaten eggs in separate shallow dishes.

Dredge chicken strips in flour, dip in egg and coat with coconut-panko mixture. Press mixture onto chicken to ensure it is well coated.

Place chicken strips on prepared baking sheet. Bake for about 18-20 minutes.

I serve like to serve with orange marmalade dipping sauce (add a small amount of orange juice to orange marmalade to make a thinner consistency).

Chunky Chicken Salad

This recipe comes to us from The Black Cat. Oh how I miss the place. Thanks to Carolynn for asking for this recipe!

Note that I have scaled this from the original recipe.

1 pound boneless chicken, white and dark meat
3/4 cup chopped celery
1/2 tablespoon finely chopped onion
1 hard-boiled egg, chopped
3/4 cup mayonnaise
3/8 teaspoon salt
1/8 teaspoon black pepper

Bake chicken - do not overcook! Cut to 1/2-inch chunks. IMPORTANT: Chill chicken before continuing. Toss ingredients together. Use rubber spatula to prevent chicken from breaking down.

Mexican Shrimp Cocktail

I would like to thank Joan Dragon for this delicious recipe. Carolyn requested this, so here it is ...

2 pounds cooked shrimp, peeled and deveined
2 medium tomatoes, small dice
1/3 cup sweet onions, small dice
1/2 cup chopped cilantro
1/2 cup chopped parsley
8 ounces clam juice
1/3 cup ketchup
1 tablespoon minced jalapeno pepper

Mix all together and let stand in refrigerator for at least one hour. Serve in stemmed wine glass.

Yield:  6 servings

Fresh Strawberry Sorbet

Summertime is here and it's time to get cranking with homemade frozen desserts. This is so easy to make and is always a crowd pleaser. I have only made this recipe with strawberries; I guess I should try it with raspberries as that would be delicious as well.

2 cups water
2 cups sugar
4 pints strawberries, tops removed and cut into pieces
1/4 cup fresh lime juice
1/2 cup corn syrup

In a saucepan combine water and sugar; bring to a simmer for 5 minutes. Remove from heat and cool.

In a food processor combine strawberries and lime juice. Process until a smooth puree is formed. Strain through cheesecloth or a fine sieve to remove seeds.

Combine simple syrup with strawberry puree and chill for at least one hour in the refrigerator. Add corn syrup and stir in well. Use ice cream maker according to manufacturer's instructions.

Strawberry Scones

I tested this recipe with strawberries rather than raspberries as the original recipe called for. The strawberries tasted great, but broke down and were very wet. Next test: fresh cranberries.

2 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
4 ounces cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 egg yolk
6 ounces fresh strawberries (approximately 1 1/2 cups)
2 tablespoons turbinado sugar

Preheat oven to 400º and line baking sheets with parchment paper.

In food processor pulse flour, sugar, baking powder and salt. Add butter pieces and pulse until pea-sized pieces form.

Whisk egg yolk into buttermilk and slowly pour into processor; pulse until dough comes together.

Transfer to floured work surface. Sprinkle strawberries over the top and knead three times to fold in strawberries. (This was messy as the fruit broke down and became wet, but it baked fine in the end.) Pat into a 1-inch thick rectangle. Cut or pull into 2-inch pieces and transfer to baking sheets.

Sprinkle with turbinado sugar and bake 15-18 minutes, rotating halfway through baking time, until lightly golden. Cool on wire racks.

I recommend serving these the day they are baked as they dry out rather quickly.

Raspberry Scones

This is a simple recipe that is made in a food processor. I am testing this recipe with a variety of flavors and will let you know the results soon.

2 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
4 ounces cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 egg yolk
6 ounces fresh raspberries (approximately 1 1/2 cups)
2 tablespoons turbinado sugar

Preheat oven to 400º and line baking sheets with parchment paper.

In food processor pulse flour, sugar, baking powder and salt. Add butter pieces and pulse until pea-sized pieces form.

Whisk egg yolk into buttermilk and slowly pour into processor; pulse until dough comes together.

Transfer to floured work surface. Sprinkle raspberries over the top and knead three times to fold in raspberries. (This was messy as the fruit broke down and became wet, but it baked fine in the end.) Pat into a 1-inch thick rectangle. Cut or pull into 2-inch pieces and transfer to baking sheets.

Sprinkle with turbinado sugar and bake 15-18 minutes, rotating halfway through baking time, until lightly golden. Cool on wire racks.

I recommend serving these the day they are baked as they dry out rather quickly.

Chocolate Chunk Cookies with Walnuts

These cookies are simple to make and always a crowd pleaser.

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
6 ounces unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1 egg
1 teaspoon vanilla
12 ounces chocolate chunks (semi-sweet or milk chocolate)
1 cup chopped walnuts

Preheat oven to 375º. Mix flour, baking soda and salt until blended; set aside.

Beat butter and sugars in large bowl until light and fluffy. Add egg and vanilla and beat until blended. Gradually add flour mix, beating well after each addition.

Stir in chocolate and walnuts.

Drop tablespoonfuls of dough onto parchment-lined baking sheets and bake 11-12 minutes, rotating half-way through baking time, until lightly browned. Cool 1 minute before transferring to wire racks to cool completely.

Oatmeal Raisin Cookies

Note: I made this batch with raisins, but I prefer to use orange-flavored dried cranberries (I pick them up at Trader Joe's).

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoons baking soda
1 tablespoon vanilla extract
3 tablespoons milk
2 large eggs
8 ounces unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
3 cups old fashioned oats
1/2 cup raisins

In medium bowl whisk together flour, salt, cinnamon, baking powder and baking soda; set aside. In a small bowl whisk together vanilla, milk and eggs; set aside.

In large bowl combine the butter with both sugars and beat on medium speed until light and fluffy. Reduce speed to low and gradually add milk mixture and beat well. Add the flour mixture and beat until just combined. Stir in the oats and raisins by hand with a wooden spoon. Place dough in refrigerator until firm (I usually refrigerate the dough overnight).

Preheat oven to 350º. Line baking sheets with parchment paper. Shape into tablespoon size balls of dough and place on parchment-lined sheets. Press down gently with the palm of your had to flatten the ball a bit.

Bake 7 minutes and rotate sheet pan and bake an additional 5-7 minutes or until the cookies are light golden brown. Cool cookies on wire rack.

Yield: approximately 4 dozen 1-ounce cookies

Crockpot Chili

This is a favorite for a winter day. I prep it the evening before, placing all ingredients in the crockpot and then placing the crockpot in the refrigerator overnight. In the morning, just start the crockpot on low and dinner will be ready without a fuss. I also like to serve this chili over a baked potato, topped with grated cheese, chopped onion and sour cream.

1 pound ground beef
1/2 pound bulk hot Italian sausage
1 medium white onion, chopped
1/2 cup chopped green bell pepper
2 teaspoons minced garlic
28 ounces canned whole tomatoes, cut up, undrained
15 ounces tomato sauce
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon dried oregano
15 ounces can red kidney beans, undrained
15 ounces can red kidney beans, drained

In large skillet cook ground beef, sausage, onion, green pepper and garlic until beef is browned and thoroughly cooked; drain.

In crockpot, combine browned meet mixture with remaining ingredients; mix well.

Cover and cook on low for 7 to 8 hours, or high for 4 hours

Vanilla Sugar Cookies

8 ounces unsalted butter, softened
1 1/2 cups sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 eggs
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour

Beat butter in large bowl with electric mixer at medium speed until light and fluffy. Add sugar, cream of tartar, baking soda and salt; beat until well blended.

Beat in eggs and vanilla extract. Beat in flour.

Cover and refrigerate 2 hours or overnight.

Shape into 1/2 ounce balls and roll in sugar. Place on parchment-lined baking sheet.

Bake at 375º for 8 minutes or until lightly browned. Cool completely on wire racks.

Treats Truck in the New York Times

My favorite truck in New York City! I wish I had thought of this a few years ago. There is a resurgence of canteen food trucks. From sweets to gourmet ice cream to tacos.

Read about the origin of the Treats Truck. I hope it's parked in Midtown today. I would like to pick up some sweets today since we are expecting a snow storm tomorrow.

The Treats Truck Story

Really Cool DIY Lampshade

I can't wait to try this DIY project. It looks like the outcome will be pretty cool.

Whirl-it lampshade - Whirl-it lampshade - free DIY tutorial - Pickles

Classic Peanut Butter Cookies

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoons salt

8 ounces unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

1 1/2 cups smooth peanut butter

granulated sugar

Hershey kisses (optional)

Preheat oven to 350º. Whisk flour, baking soda and salt in a medium bowl.

Combine butter and sugars in a bowl, with electric mixer on medium speed mix until fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.

Reduce speed to low and add flour in 3 batches, mixing until just combined after each addition. Refrigerate at least 30 minutes.

Form 1 1/2 inch balls, roll in granulated sugar and place on baking sheets lined with parchment paper, spaced 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern.

Bake until golden brown, 14 to 16 minutes. Cool 5 minutes then transfer cookies to wire racks to cool completely.

You can add Hershey kisses - unwrap and press onto the cookie while it is warm from the oven.

Chicken Sausage Meatballs

I love these meatballs. They are easy to make and delicious. If made to the size according to the recipe below, I serve them over pasta and marinara sauce. I also make bite-size meatballs and serve as an appetizer with a dipping sauce.

2 pounds ground chicken
black pepper and salt
1 teaspoon dried rosemary
2 2/3 teaspoons fennel seeds
4 cloves garlic, minced
1 1/3 teaspoons crushed red pepper flakes
1 1/3 cups ricotta cheese
2/3 cup grated Parmesan
2 eggs
1 cup bread crumbs
olive oil

Preheat oven to 450º.

In large mixing bowl combine chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta, Parmesan, egg and bread crumbs. If the mixture seems too wet, add a handful of bread crumbs and mix together.

Form balls (about 1 1/2-2 inches) and coat with a couple of tablespoons of olive oil and lightly grease a baking sheet with 1 tablespoon of olive oil. Arrange balls on baking sheet and roast 17-18 minutes until juices run clear.

Avatar Imax 3-D

I just returned from the theaters at Lincoln Center. Avatar Imax 3-D was incredible to watch (though I did doze off through the love story sequence). The action was great and the effects were really something to see in 3-D on such a large movie screen. I recommend seeing it in Imax before it's yanked from the theaters to make room for Alice in Wonderland in Imax 3-D (which I can't wait to see!).

Winter Olympics

The Olympics are on so late; I can't possibly stay awake to watch the entire evening's broadcast. Thank God for my DVR. I can watch (and fast forward through commercials) the following morning while I have my coffee. Go Team USA!

Fire-Roasted Tomato Soup

This is definitely one of my favorite recipes. I have tried this recipe using half and half or light cream in place of the heavy cream, but the consistency just wasn't there. I have added red bell pepper with the onion and garlic, and I have also added roasted red peppers for a flavor twist. If you cannot locate fire-roasted diced tomatoes, regular diced tomatoes can be substituted.

Mmmm. Enjoy!


Fire-Roasted Tomato Soup

1 tbl butter or olive oil
1 cup chopped onion
2 cloves garlic, finely chopped
2 14.5 oz cans fire-roasted diced tomatoes
14 oz low-sodium chicken broth
2 tbl chopped fresh basil
Salt and pepper to taste
1/2 cup heavy cream

In 3-quart saucepan melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly until onion is crisp-tender.

Stir in tomatoes, broth, basil, sugar and salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 minutes.

Remove from heat; pour mixture into large heatproof bowl. Cool slightly, about 15 minutes

Place half of the mixture into blender. Cover and blend until smooth. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat and stir in cream.

Treats Truck

The Treats Truck, which wanders New York City, sells delicious baked goods. I spotted it on 45th Street just off 6th Avenue yesterday.

Snow Storm Madness

Okay, so some snow is coming tomorrow, but really? All I wanted to do was pick up a few items at the lovely C-Town in Greenpoint (I am planning on making homemade Chicken Noodle Soup). The store was total chaos. There were mothers wandering aimlessly while their young children, on the way home from school, commandeered shopping carts like drunk drivers. I only managed to knock two children over in the bedlam.

Welcome

I finally have a blog. Now, what to do with it? What do I write? What photos should I post?

It's too much to think about. I am going to drink coffee and think about this.