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Category Archives: Paula Deen

Lemon Squares

Chef Karen: A few weeks ago, Chef Jonathan made these for an event. I was so impressed, I asked him if we could make it for our blog. He’s so agreeable! 🙂 because here it is! I found this so easy to make! I had only a short window of time to whip these up and I was very pleased at how easy they came together. In the recipe, Paula suggests to mix the butter and flour with your hands. I found I didn’t like this. I’d use a pastry cutter next time. My “arthritic feeling” hands didn’t work as well as a cutter would. I’d also add some lemon zest next time.

We two chefs hung out with each other on the weekend so we were able to have people compare our two recipes. (Pretty unfair, huh?) Everyone was very gracious in saying that they liked both of them but had preferences about each one. I actually preferred Chef Jonathan’s. Hopefully, I can become an excellent pastry chef like him, someday 🙂

Chef Jonathan: Before I made this recipe, I had never made lemon squares before (I know, gasp!), and much to my delight they turned out wonderfully. I love all of Paula Deen’s recipes, especially her desserts, and this one doesn’t disappoint. Since I had made this recipe before, I added a touch more lemon juice than previously, and Chef Karen and I mutually decided that adding lemon zest would be beneficial next time. I would also reduce the amount of crust in this recipe to almost half, as it seemed a bit thick. This is a great recipe for a quick summer lemon square, and I’ll definitely be making it again soon!

Chef Jonathan's are the two top ones. Chef Karen's are the two bottom ones.

Chef Jonathan’s are the two top ones. Chef Karen’s are the two bottom ones.

Here is the recipe. Thank-you, Paula Deen! http://www.foodnetwork.com/recipes/paula-deen/lemon-bars-recipe/index.html

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Canadian Thanksgiving Dinner

We had the wonderful opportunity to share in the creating of our Thanksgiving Dinner together.  We’re posting our thoughts and pictures of what we created from the amuse bouche to dessert.  Our pictures aren’t professional as we were taking most of them as we were passing the plates around the table….. we were too hungry to be picky about pictures!  We hope you enjoy our pictures and comments. We are thankful for you, our readers and hope that you continue to gain excitement from our blogs.

Roasted Red Pepper Soup: This spicy soup was easy to make. It’s best taken as a shot (which we did compared to the picture on the website where they use mugs) as it has a bit of spice to it. You can find the recipe at: http://www.bonappetit.com/recipes/2012/10/roasted-red-pepper-soup-shots

Peach Punch: I was tiring of my same-old punch so I tried something new.  I placed peach slices in simple syrup (1C water to 1C sugar) and froze it in a ring.  To serve, pour 1 container of peach juice and 1 bottle of a sparkling citrus soda together over the peach ring.  Quite refreshing on the palette as one eats turkey and stuffing. We went virgin on this recipe but here is the inspiration for it: http://www.bonappetit.com/recipes/2012/10/philadelphia-fish-house-punch

Cranberry Sauce: No Thanksgiving dinner would be complete without cranberry sauce.  The canned stuff just doesn’t do it for us so we make it from scratch.  It tastes much better, anyway.  The inspiration for this recipe comes from the Foodnetwork but an addition of orange marmalade was made part-way through cooking.  It was a good decision which will now be the “norm” when making this recipe. Here’s where to find the original: http://www.foodnetwork.com/recipes/food-network-kitchens/perfect-cranberry-sauce-recipe/index.html

Pumpkin Cheesecake: We saved awesome-ness for the end with Pumpkin Cheesecake.  It’s become a favourite at our house.  Here’s the recipe: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html 

 

We aren’t the only 2 chefs in the family.  We had help making: Green Bean Casserole, Garlic Potatoes, Praline Sweet Potatoes and Sausage Stuffing.  And of course, the main player… the Turkey. Here are the pictures to whet your palettes:

 

Raspberry Filled Chocolate Cake with Raspberry Coulis and Chocolate Ganache

One Recipe, Two Kitchens actually happened in one kitchen this weekend.  We made the same recipe but together, this week 🙂  It was fun!  We are a great team together!  The recipe is a mouthful to say so it rings true that it’s great in your mouth, as well. Hard to say, easy to make and even easier to eat!

Chef Jonathan: I was very thrilled this week to be able to our first One Recipe, One Kitchen blog, and it turned out very well! We took Paula Deens’ Molten Lava Cake recipe, but instead of gooey chocolate inside, we decided to inject yummy raspberry filling! The result was so good! We also made a raspberry coulis (cook down raspberries and sugar, till it has the desired consistency), and drizzled that on the plate, and a chocolate ganache to go on top. Love how these two flavours go so well together! Enjoy!

Karen:  We took a molten lava cake recipe, added a raspberry filling and cooked it all the way through.  We chose the cake recipe because it’s one of the best chocolate cake recipes I’ve ever made.  You can find the recipe on the Food Network website at: http://www.foodnetwork.com/recipes/paula-deen/molten-lava-cakes-recipe/index.html  We cooked the cakes for 20 minutes and left out the orange liqueur.  As Chef Jonathan said, “Who has that lying around in their kitchen, anyway?”  The raspberry filling we used can be found on the Wilton cake decorating website at: http://www.wilton.com/recipe/Raspberry-Filling-1.   The raspberry filling, that was left over, was boiled down, strained and used as the coulis.  Nothing is wasted!

Here are pictures of the process. Easy to make, as I’ve stated before.

Fill the bottoms of the ramekins first.

Then add the raspberry filling

Pour LOTS of chocolate ganache on top!

Squirt a bit of whipped cream on the top and enjoy!

 

Week 18 – Baked Spaghetti

Karen:  Who doesn’t like spaghetti?  (or “spaghet” as we call it at our house)  Chef Jonathan found this awesome recipe in the latest edition of the Food Network Magazine and we had to try it.  It’s cool because it’s a contest between Paula Deen and her chef son, Bobby, about two same, yet different, types of baked spaghetti..  Bobby’s is low in fat.  That’s the one I chose to make.  Now, I have to confess that I didn’t use the ground Italian chicken sausage; couldn’t find any, so I used regular pork sausage.  And I have to confess that I didn’t use Angel Hair Pasta; couldn’t find any of that, either, so I used a Capellini which is a step up in size to Angel Hair and it worked just fine. And, I didn’t measure the amount of cheese that I used but who measures cheese, anyway???  Just load it up!  So, my rendition of Bobby’s recipe is slightly different but it’s very yummy!  Now, it does take awhile to chop up all of the fresh ingredients so keep that in mind.  From the start of the recipe to the time it was out of the oven was an hour and a half.  Definately worth the effort.

Here’s a picture of mine and following is the website from the Food Network Magazine for the recipes.  Enjoy!

Chef Jonathan: I found this recipe in the new issue of the Food Network Magazine, and I thought it would be perfect for this week. I did Paula Deen’s version of baked spaghetti, and it was amazing. I used Caparnevale Nest pasta instead of angel hair, and I simply unraveled the nests once they were “al dente”. In this recipe, I found the simmering times a bit of overkill. I would likely simmer the tomato mixture for 30 minutes next time (instead of an hour), and then 10 more after adding the ground beef (instead of 20 more). All in all, a great recipe, and I will definitely try this again.

Bobby Deen’s Light Baked Spaghetti Recipe: http://www.foodnetwork.com/recipes/light-baked-spaghetti-recipe/index.html

Paula Deen’s Baked Spaghetti Recipe: http://www.foodnetwork.com/recipes/paula-deen/baked-spaghetti-recipe2/index.html

 

Week 3 – Molten Lava Cakes

Chef Jonathan’s Part:

This is a very delicious chocolatey dessert that I’m sure you’ve all had in a restaurant at some point in your lives. The good thing is that it’s very easy. There’s basically two key concepts to have while going through this recipe. The first, is to have a good Mise en Place. I’ve mentioned this before, but for those of you who aren’t foodies, this is a fancy way of saying “putting your ingredients in an order of operation”. In other words: place all your ingredients in either dishes or on trays in the order you will use them. This is very important in this recipe, because things can move very fast, and you don’t want your eggs curdling. That brings me to the second concept: egg incorporation. This is something people fear, but once your eggs curdle once, you never let it happen again! The key is to let your warm mixture cool enough (in this case: the chocolate mixture), then incorporate the eggs slowly, making sure that you whisk constantly. Then, returning the pot to the burner on low heat, keep whisking until the eggs have tempered. Once you mastered these two concepts, the rest will fall into place! My only criticism with this recipe is the cooking time. I found that my Lava Cakes were not as runny as I would have liked them, but they were still delicious. I also made a Creme Chantilly to present my cakes, and it just adds a nice sweetness. Enjoy!

Karen’s part…….  I first heard about Molten Lava Cakes in 2001.  I made them immediately and have been in love with them ever since.  When Jonathan mentioned them for this week’s blog, I was thrilled!  I also need to add the i love Paula Deen and this is her recipe!  How could they fail?

I couldn’t find bittersweet chocolate so I substituted with unsweetened and added a 1/4 C of powdered sugar to the recipe.  I also omitted the orange liqueur.  I also added one more ounce of semisweet to make it sweeter.

Because i was having company I made the recipe early in the afternoon and decided to put it in the fridge until i was ready to bake them following our meal.  I figured I’d have to add a few minutes to the bake time because they would be cold. Suprise!  The mixture hardened as they sat in the cold fridge! 😦 (I felt like a “newbie cook”.) To make it useable, again, I put it in a double broiler to soften it up.  It didn’t work because the chocolate was coagulated and the butter separated.  I voiced my concern to my gracious company and they figured it would still taste good.  Well, it did but there was no “lava”.  One of the comments was, “I didn’t know it was supposed to be liquid in the middle so it doesn’t matter.”  What a kind dinner guest!  The conclusion was that they still tasted good even though they didn’t “ooze with chocolate delight”.

What did i learn from this experience?  1.  don’t be so organized when it comes to chocolate recipes.  2.  chocolate and butter harden when put in the fridge. (DUH!)  3.  I CAN make a cooking mistake.  4. I will only invite dinner guests who love me and don’t really care what the dessert looks like!

This recipe IS easy and even the newest of cooks would have success with it.  I WILL make it, again but will NOT refrigerate it, this time.

Here’s the recipe.  I, of course, have no pictures of my dessert.  Enjoy!

http://www.foodnetwork.com/recipes/paula-deen/molten-lava-cakes-recipe/index.html

“Molten Lava Cakes Recipe : Paula Deen : Food Network.” Food Network – Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos. Web. 24 Sept. 2011. <http://www.foodnetwork.com/recipes/paula-deen/molten-lava-cakes-recipe/index.html&gt;.