How to make no pastry Tartlets

Quick and easy 'no pastry' tartlets-and two favorite fillings

A lighter take on Potato Knishes

Potato Knishes

2 lbs, potatoes, cooked and mashed
1 1/2 lbs, onions, finely chopped
1/4 cup oil
Salt
Freshly ground pepper
4 ounces butter, melted
1 lb. package filo dough

Sauté onions in oil until softened and just turning golden.  Add salt and pepper to taste.
Stir cooked onions with the oil into the potatoes, mixing well.

Cut filo sheets in quarters and wrap well in plastic wrap.

Working with a few sheets at a time, butter one sheets top with a second sheet and butter that.  Place a small spoonful of potato filling at the bottom of the filo, roll up, tuck the sides in and continue rolling.

At this point you may either bake them at 375 degrees for 5 to 7 minutes until golden brown.  Or, place them on a wax paper lined cookie sheets and freeze.  Once they are frozen, place them in a freezer bag.  Bake as above for 10 to 12 minutes

Enjoy!

Watch the video:

Chocolate Peppermint Linzer Cookies

Chocolate Peppermint Linzer Cookies

Granted, these cookies have nothing to do with Linzer tarts, but a few days ago I made Linzer cookies and thought they were so good I'd like to make a variation and this is what I came up with.  The Linzer cookie recipe follows.

Ingredients:

8 oz. butter at room temperature

½ cup granulated sugar

2 ½ cups flour

½ cup cocoa

8 oz. white chocolate

2 small candy canes, finely crushed

Preheat oven to 325°

1. Sift together flour and cocoa.
2. Combine butter and sugar in mixer and beat until well blended.
3. Gradually add flour mixture and beat until combined.
4. Turn mixture out onto counter and knead lightly.
5. Divide mixture in half.  
6. Place on a sheet of waxed paper, pat out slightly, cover with a second sheet of waxed paper and roll out until about ¼" thick.
7. Cut out into 1½" circles and place on parchment lined cookie sheet.
8. Repeat with second half of dough, cutting out a circle or star in center of circles.
9. Gather scraps together and reroll.
10. Bake for about 12 minutes or until just set.
11. Remove to cooling racks and cool completely.
12. Melt chocolate, add crushed candy canes and mix well.
13. Spread a small teaspoon of chocolate mixture on bottom cookie, top with cutout cookie and allow to set.

These will keep for a few days or may be frozen.

To make Linzer cookies

Follow the same recipe, substituting ½ cup of ground hazelnuts in place of the cocoa powder and spread the cookies with seedless raspberry jam.

Watch the video demonstration:

Dinner Party Menu-Part Four: Entree (Chicken Francese)

It would never have occurred to me that this is a dish which could be prepared the day before until we had lunch at our favorite local Italian restaurant.  The portions were quite large, so I took half my chicken home. 

I reheated it - gently! - the next day and was amazed that it was just as good.  Of course, if you are preparing a family meal, you can do it at the last minute since it is quite quick to prepare - especially if you have chicken breasts in your freezer already sliced and pounded!

Chicken Francese with vegetables

Chicken Francese

4 skinless, boneless chicken breasts

Flour

Salt and ½ teaspoon freshly ground pepper

2 eggs, beaten

4 tablespoons unsalted butter

1 tablespoon olive oil

½ cup dry white wine

½ cup chicken broth, preferably home made

Juice of 1 lemon

Lemon slices

Thyme sprigs or chopped parsley to garnish

Slice chicken breasts in half, horizontally, place between sheets of plastic wrap and pound until about ¼” thin.

Add salt and pepper to flour

Have ready a large skillet with the butter and olive oil heating over medium heat.

Dredge chicken breast in flour to coat thoroughly, shake off excess and then dip in beaten egg.

Add to skillet and cook for about 3 minutes on each side.  Don’t crowd the skillet.

When cooked, drain on paper towels and move to a large platter.

When all of the chicken is cooked, add the wine to the skillet and cook for a few minutes.  Add the chicken broth and lemon juice and cook until slightly reduced.

Return the chicken to the skillet to heat through.

Plate on individual serving plates, garnish with lemon slices and thyme or parsley and add vegetables.

You may note the difference in spelling. Is it Francaise or Francese? Both are correct spellings for this dish. Chicken Francese is used by most Italian-American cooks. Chicken Francaise is French.

Comments: 

skylilly1

This looks quick and easy, thanks Betty.

Watch the video: 

Dinner Party Menu- Part Three: Side Dishes

It's hard to give exact quantities for the vegetable portion of the menu, but a guideline would be:

Per person:

2 oz. green beans

2 oz. carrot, cut into batons about the same size as the green beans

1 medium red-skinned potato

If you know your guests are hearty eaters - just increase the quantity!

Cook the beans in salted, boiling water for about 5 minutes and transfer to a colander.

Add the carrots to the same water and, again, cook for about 5 minutes, and drain.

You are going to cook them again for a few minutes just prior to serving so check to see they are cooked the way you like them.  You can cook these the day before and store, covered, in the refrigerator.

Cut the potatoes in quarters, or smaller if the potato is large, and cook in salted, boiling water for about 5 minutes.

Drain well

Transfer the potatoes to a roasting pan, just large enough to hold them, sprinkle with 2 or 3 tablespoons of olive oil, just enough to make sure they are well coated, and cook at 400º for about 30 minutes or until nicely browned.

Just before serving, melt 2 tablespoons of butter in a skillet, add the beans and carrots, sprinkle with a little garlic salt and cook until heated through.

Watch the video:

Dinner Menu-Part Two: Salad

In food and fashion trends come and go.  A few years ago, no self-respecting chef would offer anything containing iceberg lettuce in his restaurant but it has suddenly started to appear in some high-end restaurants as "Wedge Salad".  Topped with a blue cheese dressing, crumbled blue cheese, crisp crumbles of bacon and some diced tomato, its a delicious way to start a meal.  Portions can be as large or small as you like!

To serve 8

1 head of iceberg lettuce, cut it wedges

1 cup mayonnaise

1 cup sour cream

4 ounces blue cheese, crumbled

10 slices bacon, cooked until crisp and crumbled (or more to taste)

2 or 3 tomatoes, diced, seeds and juice discarded

Combine the mayonnaise and sour cream.  Add half the blue cheese and stir to combine. 

If the dressing appears too thick, add milk a tablespoon or two at a time until the desired consistency is reached.

Place lettuce wedge on a serving plate, top with dressing and sprinkle with the reserved blue cheese, bacon, crumbles and diced tomato.

Note:  The day before your party you can make the dressing; the lettuce can be cut into wedges, the tomato diced and all wrapped and stored in the refrigerator.  The bacon can be cooked and crumbled and stored, lightly wrapped on the counter.

Watch the video:

Betty Busciglio’s Infamous Cheesecake (New York Style)

A rich New York style cheesecake, easy to prepare - if you have an electric mixer - and you can make it ahead and freeze it.  Pretty much makes it the perfect dessert.  In a perfect world it would come out of the oven after its cooling period without that annoying crack in the middle, but should that happen - not to worry!  Just add a fruit topping, such as the sliced strawberries that I use and no-one will be the wiser.

Betty Busciglio’s Infamous Cheesecake

HAVE ALL INGREDIENTS AT ROOM TEMPERATURE!

24 ounces cream cheese

1½ cups sugar

4 eggs

2 cups sour cream

1 cup  heavy cream

1 teaspoon vanilla extract

1.  Beat cream cheese until smooth in mixer or processor

2.  Add sugar gradually and beat till light and fluffy

3.  Add eggs one at a time, beating well after each addition

4.  Add remaining ingredients and mix well.

5.  Pour into 9" springform pan (or 2 6” or 7” pans) which has been prepared with the crust of your choice.

6.  Bake at 350° for one hour, turn off oven and leave cake for one hour.

7.  Remove, cool and refrigerate.  Freezes very well.

Makes 16 generous servings

Graham Cracker Crust:

3/4 package graham crackers, crushed into fine crumbs (processor is great!)

4 tablespoons very soft butter

3 to 4 tablespoons sugar

1/4 cup pecans, toasted and finely chopped, if desired

Fruit topping of your choice.

WATCH THE VIDEO

How to make Better Buttermilk Pancakes

Buttermilk pancakes are a real breakfast treat - especially with some blueberries folded in!  It's easy just to grab a box of pancake mix from the supermarket, but it only takes a few more minutes to make them from scratch and they don't  contain any preservatives.  Don't be put off by the buttermilk.  If you don't have it on hand, simply mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let stand for 5 minutes and use that.

See my easy tip at the end of the video for making your own mix ahead of time.

Recipe for Two (makes 7 - 8 pancakes).

1/2 cup flour
1/2 teaspoon baking powder (non-aluminum is best)
1/4 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons sugar
1/2 an egg, lightly beaten
3/4 cup buttermilk
1 tablespoon butter, melted
1 cup blueberries (optional)

Combine all dry ingredients.  Whisk in buttermilk and egg.  Just before the mixture is fully mixed, add the melted butter.

Preheat a griddle or large frying pan, butter lightly, and, using a 1/4 cup measure, drop mixture, leaving some space in between.  When tiny bubbles start to appear on top, flip the pancakes and cook for a minute or two on the second side.  Serve with warm maple syrup.

Our youngest granddaughter loves these with chocolate chips instead of blueberries!

Watch video demonstration:

Clarified Butter...The Easy Way

Clarified butter is butter which has been melted and had the milk solids removed from it.  It is useful for frying since it won't burn like regular butter and it is essential for making Hollandaise sauce.

If stored in a sterile container, it will last for weeks in your refrigerator.

How to make Flavored Butters

A really easy way to add some extra flavor to all sorts of things.   From pancakes to toast, fish, chicken, steak and on and on.

Simple to make, the combinations are limited only by your imagination!  Here are a few of my favorites:

Note:  Each recipe uses 4 ounces of unsalted butter.

1.  Finely grated zest of 1 orange

     1 tablespoon of honey

     2 tablespoons finely chopped nuts

     2 tablespoons finely chopped raisins

2.  1 head roasted garlic, mashed

     Optional:  2 tablespoons finely chopped parsley

3.  2 tablespoons finely chopped chives

     Grated zest of 1 lemon

     (This is delicious on corn on the cob)

4.  2 tablespoon finely chopped dried cranberries

     1 tablespoon maple syrup

     (Great on pancakes, dinner rolls when you are serving chicken or turkey)

5.  1 teaspoon confectioners’ sugar and 2 tablespoons jam of your choice

6.  1 or 2 tablespoons wasabi - depending on your heat tolerance!

Watch the video:

How To Make Pizza: Pizza Maker from Breville (Product Review)

My gadget-happy husband saw the Breville Pizza oven in a Williams-Sonoma catalog (photo) and decided it was just what we needed.  I have tried all kinds of pizza stones, bricks, cast iron etc. in the oven and on the grill, but was never totally happy with the results.  I wasn't so sure this would work either.  Was I wrong!  This oven has enabled me to make delicious, crisp-crusted pizza every time.  At $149 from Williams-Sonoma I think it paid for itself in less than 3 months!

Not only is it very inexpensive to make pizza at home, it's much healthier since you control the fat content of what goes into it.  You can also put anything you like on top - just make sure you don't overdo the toppings!

The idea of rolling the dough out on parchment and then sliding it onto the stone is nothing short of brilliant - it saves so much mess.

Breville has their own video for using the oven.  I have found that it is not necessary to prick the edges of the dough as long as I roll it out quite thinly.  Also, there is a "viewing" window on top of the oven.  After a few uses you can't see through it but, by the time that happens, you will have the timing down just right so that it's not really necessary!

Here is the recipe for the dough I use:

4 cups flour

2¼ teaspoons yeast

¼ teaspoon salt

1½ cups hot water - about 110º

Combine dry ingredients in a large bowl, add water and stir until dough forms.  Turn dough out onto the counter and knead until smooth and elastic - you may need a little extra flour to dust the dough and your hands if the dough is sticky.  This takes about 10 minutes. If you prefer, you can do this in a mixer using the dough hook.  Place in a lightly oiled clean bowl, cover with plastic wrap and allow to rise until doubled in size.

Punch dough down lightly and divide evenly into four pieces.  Place each piece on a lightly floured square of parchment paper, cover with a clean kitchen towel and allow to rise again.

Roll the dough out on a large square of parchment paper, add the toppings of your choice and place in the preheated oven for 2 minutes.  Remove the parchment and continue cooking for 5 or 6 minutes or until pizza is cooked and lightly browned on top.

I used traditional tomato sauce, mozzarella and Parmegiano cheese.  For a white pizza, I spread the dough with a paste of roasted garlic*, topped that with mozzarella, Parmegiano and ricotta cheeses.

A family favorite is pizza spread with fig jam and topped with sliced pear and gorgonzola cheese (photo right).

I am sure you can come up with some great variations on these.

*To roast garlic, cut off the top of a whole head of garlic, place on a square of foil large enough to enclose it entirely and drizzle with olive oil.  Place in a 350º oven and cook for about an hour.  Allow to cool and just squeeze out the garlic.  I mash it thoroughly with a little olive oil. It keeps for a week or so in the refrigerator and can be frozen.

Watch the video:

Poached Eggs...The Easy Way

Here is a chef's secret for producing perfect poached eggs.  If you don't have access to eggs freshly plucked from under a hen in you own back yard, the whites in purchased eggs will already have begun to thin out. 

This thin part is what produces those wispy bits of white when you poach eggs.  No amount of vinegar, no rapidly spinning whirlpool of water will persuade them to coagulate into a neat shape.  

At best, you will have to trim them once they are cooked.  But, if you take a moment to drop the egg into a strainer and allow the watery white to drain away, you will get a perfect egg every time. 

 After poaching for two and a half to three minutes, they are ready to serve or to be placed in a bowl of iced water to be used later. Also see Eggs Benedict recipe and video.

WATCH VIDEO DEMONSTRATION:

Betty's Apple Crumble

A great dessert for a cold winter's day.  Easier to make than pie and just as good.  Perfect for a beginning baker.

Apple Crumble

For the Crumble:

2 ¼ cups flour

¾ cup unrefined brown sugar (demerara) 

7 ounces butter, cubed, at room temperature

1 cup crushed Amaretti cookies

For the filling:

1½ lbs. apples

¼ cup unrefined brown sugar, or to taste

1 tablespoon flour

1 teaspoon cinnamon

In a medium bowl, combine the sugar and flour and gradually rub in the butter cubes using your fingers until mixture resembles crumbs.  Toss in the crushed cookies.

Peel and dice apples, combine sugar, flour and cinnamon and toss with apples.

Place in a buttered 2 quart baking dish, or individual dishes, top with crumbs and bake at 350° for 40 to 45 minutes or until bubbly.  Allow to cool slightly and serve with vanilla ice-cream.

The crumble freezes well.

Notes:  If you can't find Demerara sugar, substitute brown sugar.  If you can't find Amaretti, ginger snaps would work well or you can simply eliminate the cookies altogether.

You can also make the crumble in a food processor but you would want the butter to be very cold.

Watch the video:

Loaded Smashed Potatoes (appetizer)

Loaded Smashed Potatoes ?

No, they are not potatoes that have been out on a bender!  They are a takeoff on loaded potato skins but without having to bake all those big potatoes and then either find a use for the insides or just wasting them.

They make a great appetizer, snack or side dish and you can vary the toppings any way you like.  I'm using cheddar, scallions, bacon and sour cream but you could use cooked, crumbled Italian sausage, mozzarella and a little tomato sauce; cooked chopped beef with taco seasoning, Jack cheese, guacamole, salsa and sour cream, etc., etc.

The potatoes can be cooked ahead of time and just baked and topped at the last minute.

Watch the video:

FRICOS-Cheese Wafers (hors d'oeuvre)

Can you believe a one-ingredient hors d'oeuvre?  If you have some cheese in your refrigerator, you have everything you need to produce an elegant, tasty, light bite.  The perfect thing to serve before a big meal.

Simply grate about 2 ounces of cheese - parmigiana is my favorite but you can also use cheddar, Swiss or Gruyere.  Sprinkle generous tablespoonfuls on a parchment-lined baking sheet to make 8 circles leaving some space in between as they spread, bake at 375 degrees for 5 or 6 minutes until very lightly browned.

Hint:  I use a 2" ring or cookie cutter to keep the rounds neat.

Here is the video demonstration:

Love my New Breville Pizza Maker! Special Price from Williams-Sonoma

Looking for a last minute Christmas gift - Williams-Sonoma has a great price on the Breville Crispy Pizza oven.  It's my favorite new toy.  Watch for a video soon.

Cucumber Salad with Sour Cream (Slide Dish)

One of the first times I had dinner at the home of my husband-to-be, his mother served a cucumber salad with sour cream.  I had never heard of eating sour cream and really couldn't imagine why anyone would want to!  It took quite a while, but eventually I did try it - more out of politeness than anything else - and I was amazed to find it was delicious.  Today, I wouldn't think of serving steak or roast beef without this great side dish.

1 cucumber, peeled and thinly sliced
1/2  medium onion, diced
1 teaspoon salt
1 1/2 cup sour cream

Combine the cucumber, onion and salt.  Fold in sour cream, cover and chill for at least an hour.  Stir before serving.

WATCH THE VIDEO DEMONSTRATION: