Let's Cook Together

Focaccia Cornbread Herb Stuffing

This delightful assortment of delectable breads is an ideal accompaniment to a Thanksgiving feast or any special dinner occasion. Bursting with flavor, these savory breads infused with a blend of aromatic herbs and seasonings are so scrumptious that they could easily be devoured on their own. By following the instructions to prepare the specified ingredients, we will craft an outstanding dressing that is bound to become a beloved tradition in your family.

Ingredients:

Assortment of 4 different breads including

Herb Focaccia & Cornbread prepared.

Olive oil

Chicken or Veggie Broth

BELLS SEASONING (or a good poultry seasoning)

Granulated Garlic

Sea salt

Black pepper

PREP STEPS:

Dice all the following:

• 1 ea. assorted peppers green, yellow,red, orange

• 2 Garlic cloves

• 1 Yellow onion

• 2 ribs & tops of celery

• Optl. Mushrooms

Addl. Prep Steps:

• Cube all bread, lightly season, drizzle olive oil all over

• Toast for 10 mins or until golden in oven at 350°

• WATCH CAREFULLY DO NOT BURN

Now tune in to cook this LIVE together!

Cranberry Orange Sauce

12 ounce bag fresh cranberries

1/2 cup white sugar

1/2 cup brown sugar

1-2 cups orange juice + 1/4 cup water

1 fresh orange skin removed and chopped

Zest & thin peel from 1/2 orange

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

Splash of vanilla extract

Pinch of salt

1 whole cinnamon stick

Combine sugars and juice & water in heavy saucepan to dissolve sugar

Add cranberries, cinnamon stick & salt bring to a simmer & cover

Cover & simmer until cranberries begin to pop

Cool & add to mason jars & refrigerate

Swiss Chard & White Bean Soup

Make this easy, healthy soup & grilled cheese in under 40 minutes

1 cup Chopped Onions

2 Sliced Garlic Cloves

1 Chopped Celery Rib

1 cup Chopped Carrots

1 cup Chopped Tomatoes

1 cup of white beans (canned or pre-cooked)

1 cup Swiss Chard removed from stems

2 tablespoons Olive oil

1 Bay Leaf

1 box Vegetable broth

1/ 2 cup cooked tubetelli pasta

Season salt, granulated garlic, black pepper

::

Sauté 1st 4 ingredients cover & let sweat

Add tomatoes season lightly simmer 5 minutes

Add beans & cover

Add broth & bay leaf simmer 5 minutes

Add pasta & Swiss Chard cover for 3 minutes

Serve hot with gourmet grilled cheese sticks

Gourmet Grilled Cheese

GRILLED CHEESE:

1 Sweet or Red Onion

2 Different types of cheeses sliced: Swiss, Brie

Hearty Bread thick cut: Sour Dough, Brioche Loaf, French Baguette, etc.

Mayo

Brown Sugar

Butter

Non-Stick Spray

2 Cast Iron Pan/Skillet

STEPS:

• Thinly cut Sweet Onion melt butter in small pan add onions & pinch of brown sugar & sauté until soft & caramelized set aside

• Warm skillet, add nonstick spray & pat of butter

• Take 6 slices of bread to begin the build to make 3 sandwiches:

• Add cheese & sliced apple on one sandwich; cheese & caramelized onion on another, all asstd cheeses on the other

• Top each with the second slice of bread & lightly spread mayo on both sides

• Cut into long slices

• Place slices in pan to brown, flip when golden

• Remove from pan & serve with the 3 different slices

• Enjoy with soup or alone

Creamy Broccoli Cheddar Soup

3 medium or 4 small heads fresh broccoli

1 small shallot diced

4 Tablespoons of Butter

1-1/2 - 2 Cups shredded cheddar cheese

2 cups chicken broth or vegetable broth

2 cups milk & 1/2 and 1/2 combo

1 cup of water if needed

1/4 cup flour

1 blender or hand held blender to emulsify

Seasonings needed: season salt, granulated garlic, black pepper, sea salt.

• Peel broccoli stems, remove from the crowns, cut stems into small pieces

• Melt butter in heavy stock pot - add & sauté shallots until slightly transparent

• Add 1/2 broccoli florets & all the stems - lightly season with season salt, granulated garlic, ground black pepper

• Move broccoli to one side of pot

• On other side melt 1 tablespn butter & whisk in 1/2 the flour

• While continuing to whisk, slowly pour in cream/milk to thicken - then 1/2 the cheese to melt

• Whisk in the broth (& water if needed) and let come to boil - simmer for 20 minutes until stems are soft

• Add remaining florets to a separate skillet to char for garnish

• Remove from heat - emulsify with hand blender or pour into a blender pulverize until smooth - taste and additionally season to taste

• Add balance of cheddar cheese

Cheesy Croutons: sliced French loaf spray with non stick spray, sprinkle with granulated garlic, shredded cheddar, pinch of crushed pepper flakes (optional). Place under the broiler until melted. Lightly cool and cut into small squares for croutons.

Orecchiette Pasta with Tuscan Kale & Smoked Trout

LIVE stream on Instagram @cecilyonpoint 7:05 pm est

Make this delicious dish with me.

Here's what you'll need:

• 1 lbs. Orecchiette Pasta

• 1/2 lbs. Tuscan Kale (Trader Joe's)

• 1 package Smoked Trout (Trader Joe's)

• Olive Oil

• Parmesan cheese

• Fresh Garlic

• Crushed Red Pepper Flakes

• Panko Bread Crumbs

• Large stock pot to cook pasta

• Cast Iron Pan or large skillet

Fresh Vegetable Ratatouille

1 large zucchini (1 pound), diced into 1/2-inch pieces (about 3 1/2 cups) extra-virgin olive oil

2 yellow bell peppers, diced into 1/2-inch pieces (about 2 cups)

1 large yellow onion, diced into 1/2-inch pieces (about 2 cups)

Kosher salt and freshly ground black pepper

1 large eggplant (1 1/2 pounds), diced into 1/2-inch pieces (about 9 cups)

3 cloves garlic, minced (about 1 tablespoon)

3 tablespoons tomato paste

1/2 teaspoon crushed red pepper flakes, optional

1 1/2 pounds ripe tomatoes, diced into 1/2-inch pieces (about 4 cups)

1/2 cup fresh parsley, chopped, plus more for serving

6 large fresh basil leaves, torn, plus more for serving

Tomato Basil Soup with Rustic Grilled Cheese

Here's what you need:

1 lbs grape tomatoes (roasted)

Fresh Garlic & Fresh Shallots

Olive Oil

Vegetable or Chicken Broth

1/2 & 1/2 or Non-Dairy Creamer

Butter

Non-Stick Spray

Handheld Emulsifier or Blender

Fresh Basil

Assorted Cheeses - Swiss, Cheddar,

Sliced Hearty Bread

Linguine with White Clam Sauce

12-18 Little Neck Clams Neck

1 sweet onion - chop

2 cloves of fresh garlic chop--

4- Tbsp olive oil

1 bunch fresh parsley

1 bottle of calm juice

2 cans of chopped clams in a can, white clam sauce

French or Italian Bread

Garlic Powder

Season salt

1 strainer

1 pot with cover that can hold the strainer

1 large sauté pan with cover

Put calm in strainer, wash with cold water, allow any dirt to drain down sink

Fill pot with fresh water, cover and let it come to a boil

In sauté pan, heat oil, add garlic , onions . Sauté until transparent, about 8 minutes

Add in clam juice and the chopped clam sauce, taste and season if needed

Take clams already in the strainer and put the strainer over the boiling water, squeeze lemon over clams . Cover and stem any that don't open throw out

Once clams open, dump into the sauce pan, keep basting and cover squeeze lemon juice cover and simmer for about 10 mins while your linguine cooks

Add some chopped parsley to clams recover

Once pasta is done, put some olive oil, salt, pepper and parsley on pasta and toss. Put in bowl spoon clams and sauce over pasta sprinkle some parmesan. Be sure to serve with an extra bowl for the shells

Warm bread and enjoy!

Vegetable Fried Rice with Garlic Broccolini

Friday, September 29, 2023