GERMAN PLUM CAKE with STREUSEL

You’ll need:

• 9-10 inch spring form pan
• parchment paper
• 1/2 cup butter
• 1/3 cup granulated sugar
• 1 tsp vanilla
• 1 large egg
• 1 Tbsp sour cream
• 1 pinch salt
• grated zest of one lemon
• 1 3/4 cups flour
• 1 tsp baking powder
• 2-3 cups plums, pitted and sliced into wedges (recommend Doris Plums or similar kind)

Streusel Ingredients:

• 6 Tbsp butter
• 3/4 cup flour
• 1/3 cup granulated sugar
• 1 tsp cinnamon
• 1/2 tsp ground cardamom

What To Do:

• Preheat oven 350° F
• Line bottom of springform pan with parchment paper and smear butted on the side edges
• Cream together the butter and sugar until light.
• Beat in the egg, lemon zest, vanilla, sour cream and salt.  Sift in the flour, baking powder.  Your batter will be quite thick.  The easiest way to spread it in seems to be to dollop it around the pan, flour your hands and gently push it into place with floured hands.  It just seemed a little too thick to me to spread with the spoon.
• Spread the plums over top of the batter, making sure they are nestled together.
• To make the streusel topping place all the ingredients in a bowl with your butter at room temp.
• Rub the butter into the dry ingredients until it is clumping together well. Sprinkle it over the top of your plum layer.
• Bake in the pre-heated oven on the middle rack for approximately 45 minutes to an hour, until the topping is nicely browned.  Remove from the oven and let sit for about 15 minutes, cooling on a wire rack, before removing the sides of the pan.  Recommend serving warm with vanilla ice cream or a dollop of whipped cream.

*Recipe sourced from http://sundayhotpants.nocturne.net.nz/pflaumenkuchen/

BUTTERMILK BANANA BREAD

What You’ll Need

• 2 c. flour
• 1 1/2 c. sugar
• 1 tsp. baking soda
• 3/4 tsp. salt
• 4 ripe bananas, smoothed in food processor
• 3/4 c. melt butter
• 2 eggs, beaten
• 1/2 c. butter milk
• 1 tsp vanilla

• Preheat oven to 325 degrees Fahrenheit.
• Coat a folded up paper towel with softened butter and smear around the inside of a bread pan.  Do not miss any spots.
• Add about 1/8 cup of flour to bread pan and shake around inside the pan to dust it thoroughly.
• In a large mixing bowl, combine all dry ingredients.
• Add remaining wet ingredients to the dry ingredients and mix thoroughly by hand to combine well.
• Pour batter into flour-dusted bread pan and bake at 325 degrees for 1 hour + 8 mins to 1 hour 15 minutes. Test with toothpick for doneness.  Be sure not to overcook!

BEST BROWNIE RECIPE… FROM SCRATCH!

What You’ll Need:

• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 1/4 cups sugar
• 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 cold large eggs
• 1/2 cup all-purpose flour
• 2/3 cup walnut or pecan pieces (optional)
• Special equipment: An 8-inch square baking pan

What To Do:

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Chocolate note:

Watermelon and Feta with Mint Salad

What You’ll Need:

• 1 approx 8 lb. seedless watermelon, chilled
• 1/3 cup extra virgin olive oil
• 2.5 to 3 limes, juiced
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 3/4 cup fresh chopped mint leaves
• 1 to 1/2 cups crumbled feta cheese (recommend “Pastures of Eden” from Trader Joe’s)
• 1/4 cups pine nuts
• optional: 3 cups arugula, 1 cup fresh blueberries, 4 slices of smoked bacon (cooked and crumbled)

What To Do:

• Remove rind from watermelon and cut into 1 inch cubes.  Place in strainer to allow liquid to drain while preparing remaining ingredients.
• In a small bowl, whisk together olive oil, lime juice, salt, and black pepper to make the dressing.
• Toss dressing in with watermelon chunks and add mint, feta cheese, pine nuts, and any of the other optional ingredients desired.  Cover with plastic wrap and place in refrigerator until served.

BEEF SHANK & SAUSAGE RAGÙ

What You’ll Need:

• 2 teaspoons fennel seeds
• 3 tablespoons olive oil, divided
• 2 pounds hot Italian sausages, casings removed
• 3 1/2 to 3 3/4 pounds 1 1/2-inch-thick beef shanks with bone (about 3 pieces)
• 5 cups chopped onions (about 3 large)
• 2 28-ounce cans diced tomatoes in juice
• 1 750-ml bottle dry red wine
• 8 large garlic cloves, chopped
• 4 fresh bay leaves
• 2 teaspoons dried oregano
• 1 teaspoon dried crushed red pepper
• 1 1/2 pounds multi-grain or whole grain spaghetti OR, my favorite, Pappardelle noodles
• 3 tablespoons extra-virgin olive oil
• 2/3 cup (packed) freshly grated Parmesan cheese (about 2 ounces)
• 1/2 cup finely chopped fresh Italian parsley

What To Do:

• Preheat oven to 350°F. Toast fennel seeds in small dry skillet over medium-low heat until slightly darker in color and very fragrant, about 3 minutes. Set aside.
• Heat 2 tablespoons oil in large ovenproof pot over medium heat. Add sausage. Cook until brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl.
• Add 1 tablespoon oil to pot. Sprinkle beef shanks with salt and pepper. Add to pot and sauté until brown, about 6 minutes per side. Transfer shanks to bowl with sausage. Add onions to pot and sauté until brown and tender, scraping up browned bits, about 10 minutes. Return shanks, sausage, and any accumulated juices to pot. Add tomatoes with juice, wine, garlic, bay leaves, oregano, crushed red pepper, and toasted fennel seeds. Bring to simmer.
• Cover pot and place in oven. Braise until shanks are very tender, about 2 1/2 hours. Transfer shanks to work surface. Cut meat off bones and dice. Discard bones. Tilt pot. Spoon off fat from surface of pan juices. Return diced shank meat to pot. Simmer until liquid is reduced enough to coat spoon, about 10 minutes. Season ragù to taste with salt and pepper.
• Cook pasta ( I LOVE to use Pappardelle Noodles best for this) in salted water until al dente.  Drain pasta, transfer to large bowl.  Toss with olive oil, and toss to coat.  Add cheese and parsley, and toss to coat.  Season pasta with salt and pepper.
• DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally, before continuing.

**This recipe is compliments of Epicurious.com.

CORN BEEF HASH – THE MORNING AFTER BREAKFAST

This recipe has made me really love St. Patrick’s Day.  I actually look forward to this holiday mainly for the breakfast that comes the next day… which happens to be my birthday!  ~ Denise Hallerbach

What You’ll Need

MEXICAN STYLE SEAFOOD STEW

What You’ll Need

• 1/2 lb monkfish
• 1/2-3/4 lb extra large prawns (leave shell on)
• Kosher salt and freshly ground pepper
• 3 limes (2 juiced, 1 cut into wedges)
• 1/2 pound new potatoes, peeled & cut into 3/4 in pieces or thickly sliced
• 4 small pieces frozen corn on the cob or sweet white corn cut off cob
• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• 1/2 teaspoon dry thyme
• 1/2 teaspoon dry Mexican oregano
• 1/2 teaspoon dry cumin
• 4 cloves garlic, minced
• 1 tablespoon chile powder 
• 1 bunch cilantro, leaves and tender stems coarsely chopped
• 1 15-ounce can no-salt-added diced fire-roasted tomatoes
• 3/4 cup chicken broth (or water with Better Than Boullion)

What To Do:

• Place fish in a shallow dish and season with salt, pepper and lime juice and toss; set aside.
• Place potatoes cuts in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes; reserve 1/4 cup of the cooking water, then drain.
• Meanwhile, heat olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet and cook about 4 minutes.
• Sprinkle in thyme, oregano, cumin, garlic, chile powder and 1/2 of the chopped cilantro and combine well;  Cook until soft, about 2 more minutes.
• Add the tomatoes and chicken broth and cook, stirring occasionally, until slightly reduced, about 4 minutes.
• Add the potatoes and corn. Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper.
• Divide the stew among bowls and top with the remaining onion and cilantro. Serve with lime wedges.  Basics of this recipe were derived from FoodNetwork.com.

CHICKEN PICATTA with MUSHROOMS AND PANCETTA

What You’ll Need

• 1 lb angel hair pasta
• 2 large boneless, skinless chicken breasts
• salt, pepper, paprika to taste
• 1 egg
• 2 Tbsp milk
• about 1/2 cup flour (enough to be able to toss chicken in to coat)
• 8 Tbsp olive oil (total)
• 6 Tbsp butter (total)
• 8 oz. mushrooms, sliced
• 2 oz diced pancetta
• 1/3 cup chopped onions
• 3 cups chicken broth
• 1 cup dry white wine
• juice from 2 1/2 to 3 lemons
• about 1/4 cup capers, drained from juices
• salt/pepper, to taste
• Wondra or flour, to thicken
• 1/4 cup chopped Italian leaf parsley

What To Do:

• Place chicken breasts on chopping board, cover with plastic wrap and pound with a kitchen mallet until about 1/4 inch thick.  Cut each breast in 1/2 to make 4 serving pieces.
• Bring 3 Tbsp olive oil and 3 Tbsp butter to med-high heat; Sprinkle salt, pepper and paprika (to taste) on both sides of each chicken pieces, dip in mixture of 1 egg and 2 Tbsp milk, then dredge in flour that has been placed in a shallow bowl.  When oil/butter pan is hot, add chicken to the pan and brown on each side about 2-3 min each side.  Remove from heat, cover and set aside.  Chicken does not need to be cooked through completely at this point… just browned.
• Add a couple more Tbsp olive oil to pan, reduce heat to medium, and add pancetta for about 4 min, stirring occasionally; Add mushrooms and chopped onion and cook until onions and mushrooms are soft (about 8 min), stirring occasionally… Can cover the skillet during this time to keep moisture in.
• Add wine to skillet and deglaze with spatula; Add chicken broth, lemon juice and capers; Bring to slow boil, reduce heat and simmer about 5 min; Thicken with Wondra as needed, stirring throughout, until liquid is “nectar consistency.” Add chicken back to finish cooking during last few minutes of thickening process.  Season with salt, pepper and sprinkle with parsley.
• Serve over angel hair pasta that has been cooked according to directions and seasoned with salt and pepper, and tossed in remaining 3 Tbsp olive oil and about 4 Tbsp butter.

CHICKEN ENCHILADAS

What You’ll Need:

• 1 pkg boneless, skinless chicken thighs (about 8 thighs)
• about 2 Tbsp salt
• 1 Tbsp olive oil
• 1 small, white or yellow onion, chopped
• 1 4.25 oz cans chopped olives
• 4 cups cheddar cheese, grated
• 4 Tbsp dry chili powder
• 1 tsp dry cumin powder
• chicken broth reserved from cooking chicken
• Wondra
• 10 flour tortillas
• sour cream
• fresh cilantro

What To Do:

• Rinse chicken and place in large pot; cover with water (approx about 5 cups total); Add salt. Cook chicken on high heat until boiling, then reduce heat to low to simmer for 25 min or until chicken is cooked through.
• While chicken is cooking, heat olive oil in medium skillet on low-med heat, add chopped onions and saute, stirring occasionally for about 7 min; Remove from heat and place in a large mixing bowl to cool.
• Reserving the broth in the pot, remove cooked chicken from it and allow to cool on a cutting surface.  It may also help to cool more quickly if you cut the chicken into a few pieces.
• Add 2 cups grated cheddar cheese and drained olives to onions in the large mixing bowl; Shred chicken with fingers and a fork, and add chicken to the bowl as well; Mix with hands to combine.
• Preheat oven to 350 degrees Fahrenheit.  Spray 9×13 inch baking dish with oil spray.
• Run chicken broth through a strainer and place 4 cups of the broth into a medium sauce pan; Add chili powder and cumin and bring back to slow boil; Slowly sprinkle Wondra in while stirring with a whisk… don’t add too much too quickly or it will get lumpy; thicken sauce to nectar consistency.  When at desired consistency, place into a pouring container like a quart-size glass Pyrex measuring cup.
• Place one tortilla in the oil-sprayed baking dish and add a handful of chicken/olive/onion/cheese mixture into tortilla; pour a few tablespoons of sauce along the inside of the enchilada; Roll up and place at the end of the baking dish; Repeat this step and place enchiladas in a row along the pan until full.  You will likely need a second baking dish for overflow.
• Once all enchiladas are formed and in baking dish, pour remaining sauce over the entire surface of all enchiladas evenly; top enchiladas with remaining 2 cups of cheese; Bake for 25 minutes. Let cool a few minutes after cooking an serve hot with fresh cilantro sprinkled on it, and a dollop of sour cream.