Monday, November 2, 2015

Lady E Sweet Pockets ...

Sometimes I get the craziest ideas... when I'm either hungry or after a blissful nights sleep. This time it was a combination of both. One night I was craving something sweet. Not just any ole thing... like ice cream or brownies, but a pastry fruit filled bite size morsel.
VoilĂ , Sweet Pockets were born.
I used the same recipe for making Galettes, see previous recipes, and just made them bite sized. Then, this morning I thought, why not make them with cutters that are typically reserved for cookies.
My original vision was a larger disk of pastry on the bottom, fill it with seasonal fruit that has a dash of sugar, lemon juice and jest and then top it with a smaller disk folding the edges over.
Unfortunately, that didn't work as well as I imaged. So, I did the same thing, but use "culinary glue", better known as "egg-wash" to seal a the deal. That worked much better. Different shapes, sizes and fillings later... The sweet pockets were... well, sweet.
Two varieties were made. Strawberry with vanilla sugar and apples with lemon jest. The apples could've used a touch of brown sugar, but in all ...the crust was flaky, butter and filling was tasty. Just the right bite size delight.
It can be a little time consuming and you have to work fast to keep the butter in the dough chilled or you can work in stages... never, allow the butter to become soft the crust won't be flaky.
This would be a great Thanksgiving treat for those who want that little taste of dessert, but don't want a whole slice of pie or cake.
Testing recipes is a good thing... using your imagination is a great thing. Cooking with love... well, you know the rest.
Happy Thanksgiving. 

Monday, October 5, 2015

Roasted Chicken with Garlic, Lemon and Thyme.

Yep, that's a chicken. And, yes again... it's upside down. But, let focus on the skin of the juicy, most and delicious looking skin.
Now, that you've had a moment to swallow and wipe your salvation mouth let me tell you this was the most delicious chicken I've ever-EVER tasted from my own kitchen. Typically, I cook portions of the chicken,... tights, breasts...yada, yada,... at a single time with olive oil salt and better. I am single after all and cook small portions for just me.
But, to save money and to experiment, I tried a time tested recipe of spattering room temperature butter all over the outside of the a whole frye3r/chicken and underneath the skin of the breast. I also massaged the cavity before filling it with thyme leaves, quartered yellow onion and lemon. Baked at a whooping 400 degrees for 45 - 60 minutes.
The reason I cooked my chicken upside down... was for two reasons. 1) my small oven for this 5 lb bird wouldn't accommodate the whole chicken with the breast facing up. Shoulda thought of that when I expressed joy at the Butchers... 2) to keep the breast moist. Yeah, that was the reason... to keep the breast moist during the cooking process. That's my story and I'm sticking to it.
Not only was the entire bird delicious beyond belief, but the flavor was amazing and stayed that way even after refrigerated over night.
Sometimes cooking in the kitchen means using the expertise of well known Chef's.... that love butter as much as I do.
Remember, cooking with love makes any recipe taste better... and everything is better with butter.


Monday, September 7, 2015

Leftover herbs ... no problem

Hello, Lady E Cooks fans! Sorry, I've been absent for a while, but it's been a couple of challenging months at work... and well life. As of today, I have several monthly articles that will post until 2016.            
The first being.... what do you do with all those left over herbs? Toss 'em? Make another dish? I've got a simple idea that will make use of the herbs and last a while with a no fuss no mess method. Herbed butter. Now, I know this isn't a new idea, but if you've never tried it ... take a moment and bring a stick of butter to room temperature. Why you might ask? Well, simply put it's easier to work with and allows the herbs to fully incorporate. First, mince, not chop, your herbs finely. Next in a bowl plop your room temperature butter into a bowl and place the herbs on top. Now, with a fork or plastic spatula blend the two together until smooth. I use was paper next and pour the mixture onto the wax paper. You can use plastic wrap, but I like wax paper to keep odors out. Flatten the mixture and roll in to a tube shape. Twist the ends and your done and done. Simple? Yes. Now, what do you do with it? I use it on fish, pasta, hamburgers patties at the end of cooking or a touch of elegance on a perfectly cooked steak. Whatever you choose it takes the old adage "Waist not, want not" to a flavorful level. Another trick, not shown here, use empty olive oil bottles to create your own dressings. You'll need either fresh or dried herbs a funnel and some sort of vinegar. Fresher taste and the bottle ... is recyclable.
Try new (or old)  methods to take your food accents to another level and most of all remember cooking with love makes any recipe taste better. 

Sunday, August 9, 2015

Quadruple Chocolate Brownies .... Divine

Quadruple Chocolate Brownies.... deceptively simple.
Making brownies is so much easier with store bought mixes. But, to make them your own walk on the wild side and add layers of chocolate flavor at each stage.
Stage One: Dust the pan with butter and a dusting of dark chocolate unsweetened powder.
Stage Two: Mini dark chocolate chips in the batter; at least 1/2 cup
Stage Three: Sprinkle Dark or Milk Chocolate chips on top of the batter, 1/2 cup again, before placing in the oven
Stage Four: Once the brownies have cooked and cooled, cut them into bite sized pieces and dip them into a bowl with dark powered sugar and dip all exposed sides.
Place on a stand and watch them disappear.
These brownies were made with love ... and all gone before the Lemon-On-Lemon Cake was cooled. Upcoming recipe from Copeland archives.
Cooking with love, makes any recipe taste better.
Lady E Cooks.

Quadruple Dark Chocolate Brownies ... .batter up!

Saturday, August 1, 2015

Blog post delay...

Hi, Lady E Cooks followers
The monthly post for Lady E Cooks will be delayed.
Sorry ... photo and blogspot issues
Thank you for your patience
Lady E

Sunday, July 5, 2015

Balsamic Vinegar Reduction...Brava!

Watching a Cooking Show can be both relaxing and informative. I can't think of anything better to do on a Saturday morning, than watching KQED's lineup of cooking shows. From old to new each Culinary Artist proves insightful, intelligent and thought provoking recipes and methods of preparing meals.
Case in point was Lydia's Kitchen. I love Italian Cuisine because it versatile, flavorful and easy to prepare. Most of us have discovered in recent years balsamic vinegar. I made sauces and dressing from very little. But, ouch the prices on some of the bottles cause pause or fear in some cases. Well, Lydia had a great alternative to those high priced bottles and one that is so simple you'll make it over and over again.
Take an inexpensive bottle, pour into a saucepan with cut carrots, onions, garlic, celery and dash of salt and pepper an allow to simmer on the stovetop until thick. The aromatics give the otherwise bitter taste of the vinegar flavor and richness. Allow to cool and use as you would with any other balsamic vinegar recipe. Note, if you're new to the blog and haven't read the Mustard article, please do and use that simple idea along with Lydia's creation. Many multiple uses in the kitchen make great recipes and great home chefs.
Remember cooking with love makes any recipe taste better...