Carrot Cake

Courtesy of Heartland Trails 

Ingredients:
3 cups all-purpose flour
3 cups granulated sugar
1 tsp. salt
1 Tbs. baking soda
1 Tbs. ground cinnamon
1 1/2 cups vegetable oil
4 large eggs (lightly beaten)
1 Tbs. good vanilla extract
1 1/2 cups chopped walnuts
1 1/2 cups cooked, pureed carrots
1 1/3 cups shredded coconut
8 oz. can crushed pineapple (drained)
confectioners' sugar (for dusting)

Cream Cheese Frosting:
12 oz. cream cheese (at room temperature)
9 Tbs. unsalted butter (at room temperature)
1 1/2 tsp. good vanilla extract
4 1/2 cups confectioners' sugar

Instructions:

1. In a medium pan, boil carrots for about 25 minutes, until fork-tender. Drain carrots, let them cool, then puree in a food processor (you will need a total of 1 1/2 cups of puree). Preheat the oven to 350° F. Generously grease two 9-inch spring-form pans.
2. In a large bowl, whisk together all the dry ingredients (flour, sugar, salt, baking soda and cinnamon) to eliminate any clumps.
3. Add the oil, eggs and vanilla to the dry ingredients and mix until fully incorporated but do not over-mix. Fold in the walnuts, coconut, carrots and pineapple. Pour the batter into prepared pans and place in pre-heated oven on the center rack. Bake for 55 minutes, until edges pull away from the side and a toothpick inserted in the center comes out clean. Allow to cake to cool for at least 3 hours.
4. For frosting, beat cream cheese, butter and vanilla with an electric mixer until smooth. Gradually add the sugar and continue beating until the sugar is completely incorporated and there are no lumps. Generously frost the center and sides of the cake and dust the top with confectioners' sugar.

Meatloaf

© 2011 Wil Mowrey. All Rights Reserved.  

 

Ingredients:

1 1/4 lb. ground beef

1 lb. ground  pork

2 large eggs

3/4 cup crumbs

1/4 cup ketchup

1 Tbsp balsamic

1 Tbsp worcestershire sauce

2 tsp dry mustard

2 cloves garlic, peeled

1 medium carrot, peeled and cut into 2" segments

1 roasted red pepper

1 medium onion, peeled and quarted

1/4 cup parsley

2 tsp. salt

2 tsp. fresh ground black pepper

Glaze Ingredients:

1/4 cup ketchup

1 1/2 tsp dry mustard

1 Tsp molasses

1 Tbsp worcestershire sauce

Instructions: 

1. Preheat oven to 350° F. Line a sheet pan with parchment paper.
2. In a food processor, combine the garlic, carrot, red pepper, onion and parsley and process until mixture resembles a chunky salsa.
3. In a large bowl, combine the beef, pork, vegetable mixture, egg, salt, pepper, balsamic vinegar, dry mustard and worchestershire sauce. Add the bread crumbs and mix gently with a large fork. Do not over mix. Place the meat mixture on the prepared baking sheet and form a loaf 9 inches long and 5 inches wide. 
4. Combine the ketchup, molasses, dry mustard and worcestershire sauce in a small bowl.
5. Bake the meatloaf for 15 minutes, then brush on half the glaze. Bake an additional 45 minutes and brush on the remaining basting sauce.
6. Continue baking until an instant-read thermometer registers 160° F. Let meatloaf rest, covered with foil, for 10 minutes before slicing and serving.

Corned Beef with zesty Horseradish Sauce

Courtesy of Heartland Trails 

Every year, in honor of St. Patrick's Day, Roger and I make corned beef. This isn't the usual tired, bland Corned Beef that is omnipresent this time of year. The lemon zest in the Horseradish Sauce adds a fresh flavor and really brightens the dish.
 

Ingredients for brisket:
3 to 4 pound corned beef brisket (uncooked) in brine
12 cups cold water
2 bay leaves
2 tsp. whole pepper corns
4 whole allspice berries
3 whole cloves
1 medium onion (cut in quarters)
1 lb. carrots (peeled and cut in half, crosswise)
1 lb. new potatoes (peeled or scrubbed clean)
1 medium head of cabbage (washed and cut into 8 equal wedges)
fresh parsley, finely chopped (optional)

Ingredients for horseradish sauce:
1/2 cup mayonnaise
3/4 cup sour cream
1/4 cup jarred grated horseradish (with liquid)
1 tsp. grated lemon zest
2 tbs. dijon mustard
1 tsp. fresh lemon juice
1 tsp. kosher salt
fresh ground pepper (to taste)

Directions:

1. Rinse the corned beef well under cold running water and place in a large Dutch oven with a tight-fitting lid.
2. Add the bay leaves, peppercorns, allspice, cloves, mustard seeds, onion and water to the pot and bring to a boil uncovered. Reduce heat to a low simmer and cover for 3 hours. Periodically skim off any scum that collects on the surface.
3. While the corned beef is cooking, mix all the ingredients for the horseradish sauce together well and refrigerate. This can be made a day ahead.
4. Transfer the corned beef to a cutting board and cover with foil to keep warm.
5. Add the potatoes and carrots to the cooking liquid along with the cabbage wedges on top and bring to a boil. Reduce heat, cover and simmer for about 20 minutes until vegetables are just tender.
6. Slice the corned beef across the grain and arrange on a platter with the vegetables. Pour some of the hot liquid over the vegetables and corned beef and serve with the horseradish sauce.

Pollo con Peperoni e Pasta (Chicken with Peppers and Pasta)

© 2011 Wil Mowrey. All Rights Reserved.  
 

I'm going to be honest, the picture may not be the prettiest (I took the photo with my iPhone), but holy crap is it good. Thighs are my favorite part of the chicken; they are the most flavorful and the most moist. Combined with a light tomato sauce and pasta it's divine. If you hadn't guessed by now, I love hearty comfort food. On cold, snowy winter days, there's nothing more satisfying.

Serves 6

Ingredients:
6 skinless chicken highs, with bones
3/4 cup flour for dredging
1/4 cup good olive oil
1 red bell pepper, sliced
1 yellow or orange bell pepper, sliced
3 oz. prosciutto, chopped
4 cloves garlic, minced
1 28 oz can diced tomatoes
1 cup white wine
1 cup good chicken stock
1 tablespoon fresh thyme leaves
1 tablespoon fresh organ leaves, roughly chopped
3 tablespoons capers, drained
1/3 cup fresh italian flat-leaf parsley, chopped
1 pound fettuccine or linguine
2 teaspoon salt
2 teaspoon fresh ground pepper

Instructions:

1. Heat the olive oil in a large skillet or dutch oven over medium heat. Season the thighs with 1 teaspoon each of salt and pepper and then dredge with flour, shaking off excess. Place the thighs in the skillet or dutch oven and brown, about 5 minutes on each side. Remove chicken thighs and set aside.
2. In the same skillet or dutch oven, add the prosciutto and peppers. Cook until the prosciutto is crispy and the peppers are tender, about 5 minutes. Add the garlic and cook for 1 minute. Add the wine and using a wooden spoon, scrape up any brown bits on the bottom of the skillet or dutch oven. Add the tomatoes, chicken stock, herbs and 1 teaspoon each of salt and pepper. Return the chicken thighs to the skillet or dutch oven and bring to a boil. Reduce the heat to and simmer uncovered for 25-30 minutes or until the chicken is cooked through.
3. Meanwhile, add the pasta to salted boiling water and cook until al dente, about 8 minutes. Drain and rinse with cold water to stop the cooking process.
4. Once chicken is cooked through correct seasoning, then add pasta, capers and parsley to the sauce and toss to thoroughly coat pasta. Serve Immediately.

Olive Tapenade

© 2011 Wil Mowrey. All Rights Reserved.

This is a recipe that isn't as ubiquitous as Hummus, but is just as easy. It has a great earthy and salty quality. It is also equally versatile; it can be used as an hors d'ouevres or used as a spread for a sandwich. This tapenade can be made a couple days ahead.

Ingredients:

2 cup kalamata olives, pitted
1.5 cups large green olives pitted
1/4 cup roasted red pepper
4 tbsp capers
2 garlic cloves
3 anchovy fillet
1/2 tbsp chopped fresh basil
1/2 tbsp chopped fresh thyme
1/2 tbsp chopped fresh flat-leaf parsley
1/4 tbsp chopped fresh oregano
1/4 cup extra virgin olive oil
juice of half a lemon
red pepper flakes

Instructions:

1. In a food processor, combine all the ingredients, except the olive oil. Using the pulse button, process until coarsely chopped and well blended. 
2. Continue to process, slowly adding the olive oil. Serve Immediately or refrigerate in a covered container.

Hummus

© 2011 Wil Mowrey. All Rights Reserved.
 

It seems that store bought hummus is so ubiquitous these days. But why buy it when it is so easy to make? Seriously, you put the ingredients in a food processor and it's done! How easy is that? You're able to control the ingredients; add more lemon or garlic if you like or top with roasted red peppers. You can serve hummus with pita chips or you can use it as a spread for a tasty sandwich. This hummus can be made a couple days ahead.

makes 1 quart

Ingredients:

2 (14 oz.) cans garbanzo beans (chick peas), drained
1/2 cup tahini
1/3 warm water
1/3 olive oil
juice of 1 lemon
5 garlic cloves
1 1/2 teaspoon of salt
2 teaspoon cumin
black pepper to taste

Instructions:

1. Combine garlic, chick peas, tahini, warm water, olive oil and juice of 1 lemon in food processor. Process until smooth & creamy, pausing a couple times to scrape down sides.
2. Add salt, cumin & pepper to taste and process to blend. Taste and correct seasoning if needed. 
3. Transfer to serving bowl and drizzle with olive oil. Serve Immediately or refrigerate in a covered container.
   

Roasted Red Peppers

© 2011 Wil Mowrey. All Rights Reserved.

Look, I know what you're thinking... It's easier to buy roasted red peppers in a jar at the grocery store. I agree, it is. However, when you make them yourself there is one thing that you don't get in the jar: bragging rights. Oh yes, that's right. You'll be able to tell your friends "Uh huh, yes, I did roast the peppers myself" and your friends will be amazed. Trust me. I know from experience.

Ingredients:
vegetable oil (Do not use olive oil because its' smoking temperature is much lower than vegetable oil.)
4 Red Bell Peppers

Instructions:

1. Place oven rack in the second highest position and turn on your oven’s broiler.
2. Clean peppers and place on baking sheet lined with aluminum foil.  Brush peppers with vegetable oil.  Place peppers in oven. Be sure to watch closely. Turn peppers when the side up has started to char. Once peppers have charred on all sides remove from oven.
3. Place peppers in a bowl large enough for all to fit in and tightly cover with plastic wrap. It is very important that you make it as air tight as possible in order to steam the peppers that will make the skin slide right off.
4. The tops and majority of the seeds should come right out if you pull the stem. 
5. Pull the skin from the bottom of the pepper while holding the top. The skin should come off quite easily.
6. Remove any residual seeds. Trim the the ribs and cut the peppers into slices.
7. Place in air tight container and place in refrigerator until ready to use.