Friday, October 31, 2014

'Happy Halloween' from my hamily to yours ... From the 'Caranos'

Well my friends  , Halloween is here again , as you know I have two boys & two girls , the girls picked a poem , as did the boys , so here they both are enjoy . ~Nee~

Halloween is Here ..............Girls
by Debbie  ... last name  unknown

It's time for Halloween,
A day for trick or treat,
When the kids dress up in costume,
And walk proudly down the street.

They ring alot of door bells,
And collect alot of candy too,
And if they happen to see a ghost,
They will be greated with a boo.

Pumpkins light up the windows,
And decorations adorn the front yard,
So be careful when you come in,
Because the skeleton will be on guard.

So go have alot of fun,
And don't have any fear,
Because it will soon be over,
And you'll have to wait till next year.

It's Halloween .....................Boys
by Jack Prelutsky

It's Halloween! It's Halloween!
The moon is full and bright
And we shall see what can't be seen
On any other night.

Skeletons and ghosts and ghouls,
Grinning goblins fighting duels,
Werewolves rising from their tombs,
Witches on their magic brooms.

In masks and gowns
we haunt the street
And knock on doors
for trick or treat.

Tonight we are the king and queen,
For oh tonight it's Halloween!

Check the  candy  and  be  safe  out there  ~Nee~

Wednesday, October 29, 2014

Bourbon Sauce with Ceole Bread Pudding

Prep time : 20 minutes ... Total time : ... 1 hour - 15 minutes (including  sauce)
                 Makes 10 to 12 servings
2            (12 ounce) cans evaporated milk
6            large eggs , lightly beaten
1            (16 ounce) day old French Bread loaf , cubed
1            (8 ounce) can crushed pineapple , drained
1            large Red Delicious apple , unpeeled and grated
1-1/2     cups sugar
1            cup raisins
5            tablespoons vanilla extract
1/4         cup butter , cut into 1/2-inch cubes and softened
                   bourbon sauce (recipe below )
1 .    Preheat oven to 350*F . Whisk together evaporated milk , eggs and 1 cup of water in a large bowl until well blended . Add bread cubes , stirring to coat thoroughly . Stir in pineapple and next 4 ingredients . Stir in butter , blending well . Pour into a greased 13x9-inch baking dish .
2.     Bake at 350* for 35 to 45 minutes or until set and crust is golden brown . Remove from oven and let stand 2 minutes . Serve with Bourbon sauce .
               BOURBON SAUCE
Hands on time : ... 18 minutes ...Total time : ... 18 minutes ....Makes 1-1/2 cups
3                       tablespoons butter
1                       tablespoon all-purpose flour
1                      cup whipping cream
1/2                   cup sugar
4                      tablespoons bourbon
1                      tablespoon vanilla extract
1                      teaspoon ground nutmeg

Melt butter in a small saucepan over medium-low heat ; whisk in flour and cook , whisking constantly , 5 minutes . Stir in cream and sugar ; cook , whisking constantly , 3 minutes or until thickened . Stir in bourbon , vanilla and nutmeg ; cook , whisking constantly , 5 minutes or until thoroughly heated .

Monday, October 27, 2014

Pan Roasted Vegetables with Curried -Chicken

Prep :15 minutes Cook : 1 hour Makes 12 servings

2                pounds butternut squash in 1-inch cubes 
1-1/2         pounds brussels sprouts, halved
2               large red onions, cut into thin wedges
1               cup canola oil  , salt and freshly ground pepper
1               cup plain fat-free Greek yogurt, plus more for serving
2               tablespoons minced fresh ginger
2               large garlic cloves, minced
1               tablespoon Madras curry powder
4               pounds skinless, boneless chicken thighs

1 .    Preheat the oven to 450° and position racks in the upper and middle thirds. In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/2 cup of the canola oil; season with salt and pepper. Spread the vegetables on 2 large, sturdy rimmed baking sheets.

2 .     In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup of oil and season with salt and pepper. Add the chicken and toss until and the chicken is nearly cooked through. Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are thoroughly coated. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender  and the chicken is lightly browned. Transfer the chicken and vegetables to a platter and serve with warm  yogurt.

Make ahead the chicken and vegetables can be refrigerated overnight. Reheat gently before serving.

Friday, October 24, 2014

Cornbread Biscuits and Sweet Potato Biscuits

                                      Cornbread Biscuits
Total : 55 minutes

Add your own signature spin with a few teaspoons of your favorite herb, such as thyme or rosemary.

3                  cups self-rising soft-wheat flour
1/2              cup yellow self-rising cornmeal mix
1/4              cup cold butter, cut into pieces
1/4              cup shortening, cut into pieces
1-1/2           cups buttermilk
1                 teaspoon yellow cornmeal
2                 tablespoons butter, melted

1.         Preheat oven to 500°. Whisk together first 2 ingredients in a large bowl. Cut in cold butter and shortening with a pastry blender until mixture resembles small peas and dough is crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2.         Turn dough out onto a heavily floured surface; knead 3 or 4 times. Pat dough into a 3/4-inch-thick circle.

3.         Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed. Sprinkle cornmeal on ungreased baking sheets; place biscuits on baking sheets. Lightly brush tops with 2 Tbsp. melted butter.

4.         Bake at 500° for 13 to 15 minutes or until golden brown.

                                Sweet Potato Biscuits

Prep / Total time : 40     minutes Makes        1 dozen

These slightly sweet and oh-so-tender biscuits pair nicely with ham, sausage, or bacon.

2                cups all-purpose flour
1/4             cup firmly packed brown sugar
1                tablespoon baking powder
3/4             teaspoon ground cinnamon, divided
1/2             cup cold butter, cut into pieces
1/2             cup cooked, mashed sweet potatoes
1/2             cup cold whipping cream
**Parchment paper **
**Vegetable cooking spray**
2               tablespoons whipping cream
2               teaspoons granulated sugar

1.             Preheat oven to 450°. Stir together first 4 ingredients and 1/2 tsp. cinnamon in a large bowl; cut in butter with a pastry blender until mixture resembles small peas and dough is crumbly. Freeze 5 minutes.

2.            Stir together sweet potatoes and 1/2 cup whipping cream. Add to flour mixture, stirring just until dry ingredients are moistened.

3.           Turn dough out onto a lightly floured surface (mixture will be crumbly); knead 1 minute. Pat dough into a 3/4-inch-thick circle. Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed.

4.            Line baking sheets with parchment paper; lightly grease paper with cooking spray. Place biscuits 2 inches apart on prepared baking sheets. Brush tops of biscuits with 2 Tbsp. whipping cream.

5.            Stir together granulated sugar and remaining 1/4 tsp. cinnamon. Sprinkle dough rounds with sugar mixture.

6.            Bake at 450° for 13 to 15 minutes or until golden brown.

Wednesday, October 22, 2014


A stromboli is basically a pizza rolled up. Stromboli is bursting with springtime flavors! Fresh vegetables, four cheeses and prosciutto come together to make this delicious meal.

Lemon Confit :
1/3                cup olive oil
1                  white onion, finely chopped
1                  pound fresh, young asparagus, cut off tough ends, peel, cut into 1-inch pieces
1                  cup fresh sweet peas, shelled
1/2               cup goat cheese, cut into pieces
1/2               cup fresh Parmesan cheese, grated
2                  teaspoons fresh tarragon, finely minced
2                  teaspoons fresh chives, finely diced
Salt and pepper to taste
1                 cup yellow cherry tomatoes, sliced
1/2              cup fresh mozzarella, shredded
1/2              cup fresh fontina cheese, shredded
1                 egg, beaten

Assemble Stromboli : 
Your favorite pizza dough 7 8 slices prosciutto, sliced paper-thin   Lemon Confit:

Lemon Confit can be made ahead for this recipe, refrigerate until using. When ready to use, mince ingredients.


1 .        Preheat oven to 500 degrees. In a medium-size sauté pan, heat 2 tablespoons  olive oil over medium-high heat. Add onion and sauté until golden brown and caramelized. Add asparagus pieces and peas, stir until well-coated. Set aside.

2 .      In small bowl, add goat cheese and Parmesan cheese, mix together adding a little olive oil if necessary. Add the lemon confit, tarragon, chives, salt and pepper, to make a spreadable paste, set aside. Slice tomatoes in a bowl, set aside.

3 .     In another small bowl, mix the shredded mozzarella and fontina cheese together, set aside. Add the egg to a small bowl and beat with a fork, set aside.

Assemble Stromboli :

1 .          Shape the pizza dough out on a rectangular baking sheet lined with parchment paper.

2 .        Spread the goat cheese mixture over 2/3 of the dough lengthwise, leaving 3 inches on the long side of dough and 1 inch on top and bottom. Spread the asparagus mixture on top of the goat cheese, then place the sliced tomatoes evenly over the top of the asparagus layer. Top the tomatoes with the shredded mozzarella and fontina cheese. Lay the prosciutto slices on top of the shredded cheeses, then add the rest of the shredded cheese over the top of the prosciutto slices.

3 .        Brush the plain 3-inch strip of dough on the side with the egg. Fold up the shorter ends about an inch, and brush these flaps with egg as well. The idea is to roll tightly, like a jelly roll, making sure to seal dough sides and ends. Brush the entire pizza roll with the remaining olive oil. Cut diagonal slits on outside top and sprinkle with shredded Parmesan and parsley.

4 .       Bake 8-10 minutes, or until bubbly and golden brown. Let rest before slicing through to serve. 

Tuesday, October 21, 2014

Shortbread Lemon-Basil Cookies

1                     cup butter (at room temperature)
1/2                  cup and 2 Tbsp sugar
1                     teaspoon grated lemon peel
1                     tablespoon lemon juice
2-1/2              cups all-purpose flour
6                     tablespoons cornstarch
1                     tablespoon minced fresh basil leaves

1 .    Preheat oven to 300º. In a food processor, whirl all ingredients, (holding aside 2 tablespoons sugar), until smooth. Press dough into two 8-inch cake pans with removable rims. Press tines of a fork around edges to make a ridge pattern, then pierce dough with fork in parallel lines about an inch apart.

2 .   Bake until firm to touch and slightly browned, about 45 minutes (40 minutes in convection oven).

3 .   Sprinkle hot rounds with 2 tablespoons sugar. Remove pan rims and cut each round, while still warm, into 12 or 16 wedges. Let cool completely on pan bottoms on racks, then remove wedges and serve or store airtight up to 1 week.

Wednesday, October 15, 2014

Cherry Pinot Noir Sauce & Pork Tenderloin

A new  twist on the other  white meat (pork tenderloin) , a dish  that you can adjust to  your  taste . I love  cooking  with  wine  , especially  meats  , it  gives  meats  a unique  taste  with the  right  combination  of  wines .  My baby  boy  tells  everyone  mama  is  making  drunk  food  .  So  enjoy  from my family  to  yours .~~Nee~~

Prepare the Tenderloin:

1         Pork tenderloin (approximately 2-3 pounds)
Kosher salt & freshly ground black pepper
1/3      cup flour
1         teaspoon dried thyme
1/2      teaspoon ground fennel seeds (optional)
1/2      teaspoon  ground ginger
1/2      teaspoon  ground mustard
2         tablespoons olive oil

Sauté the Mushrooms:

1       tablespoon unsalted butter
8       ounces  gourmet mushrooms, oyster, shiitake, trumpet etc...

Cherry Pinot Noir Sauce:
1       cup Pinot Noir
2       cups chicken stock
2       tablespoons honey
1       tablespoon balsamic vinegar
1       cup dried pitted tart cherries

Prepare the Tenderloin:
1 .      Preheat oven to 350. Pat loin dry, trim any fat and season with salt and pepper. To make rub, mix flour, thyme, fennel, ginger, and mustard on a large plate with a spoon. Set aside 2 tablespoons of rub mixture. Place tenderloin on plate and rub mixture over tenderloin.
2 .     In a large, oven-proof pan heat olive oil on medium high heat. When hot, add tenderloin and sear until brown on all sides. Transfer to oven to finish cooking, 10-12 minutes more, or until meat reaches an internal temperature of 142 degrees. Remove pan from oven and transfer tenderloin to platter, cover to keep warm.

Sauté the Mushrooms:
In a medium size pan, add butter and sauté mushrooms, season with salt and pepper. Set aside.

Cherry Pinot Noir Sauce :

1.     Place the pan you cooked the pork in over high heat. Add wine, chicken stock, honey, and balsamic vinegar. Whisk in the reserved flour mixture, scraping the bottom of the pan. Add dried cherries and continue to cook until sauce has thickened, can add a pat of butter also to smooth sauce, about 10 minutes.

2 .   To serve, cut tenderloin on the diagonal into 1/4-inch thick slices, fan out on platter or individual plates. Add sautéed mushrooms on top of meat, then pour sauce over pork tenderloin and mushrooms.

Pairing :

Ferrari-Carano Sky High Ranch Pinot Noir

This superbly crafted, limited wine boasts spicy aromas of vanilla, cedar, and black fruits with full flavors of mocha and chocolate, cedar, spice, clean and pretty delicate blue fruits, reminiscent of blueberry, blackberry and plum. The velvety texture and dazzling complexity are underscored by bright acidity, creating a naturally-balanced wine with a lingering, rich finish.

Monday, October 13, 2014

'Happy Columbus Day : From My Family To Yours ... The Caranos'

In fourteen hundred ninety-two;
Columbus sailed the ocean blue .

He had three ships and left from Spain;
He sailed through sunshine , wind and rain .

He sailed by night ; he sailed by day;
He used the stars to find his way .

A compass also helped know ;
How to find the way to go .

Ninety sailors were on board ;
Some men worked while others snored .

Author unknown .

Happy Columbus Day 

Friday, October 10, 2014

Cardamom Wine Broth with Salmon

                                               Serves 4
Fish Broth:

4             cups fish broth
1             cup dry white wine
1             scant tablespoon cardamom seeds or 1 tsp ground cardamom
1            cup peeled baby turnips or 2 medium turnips, peeled and cut into 1" chunks
4           cups arugula, washed, dried, and roughly chopped if the leaves are large


4           6-oz salmon fillets
Salt and white pepper  to taste
2          tablespoons  extra virgin olive oil


3         tablespoons butter

2         medium ripe tomatoes, peeled, seeded, and cut into 1" dice

Bring the fish broth to a fast boil and reduce by about one-quarter, so that there are about 3 cups of liquid. Add white wine and slowly reduce. Add the cardamom and let sit over low heat for 10 minutes. Strain out the seeds if you used them.


While your fish broth is cooking, blanch the turnips in boiling salted water until tender; plunge them into ice water to stop the cooking, drain, and set aside. Preheat the oven to 500º. Return the stock to the pot over medium-low heat.


Divide the arugula among 4 bowls.


1 .    Season with salt and pepper

2 .    Place an ovenproof skillet over high heat for 2 to 3 minutes. Add the oil, then the salmon, skin side down. Cook for 1 minute, then place in the oven. Roast for about 5 minutes, a little longer if the pieces are thick or you like your salmon well done.


1 .    While the salmon roasts, season the broth with salt and white pepper. Add the butter; when it melts, add the turnips and tomatoes.

2 .    Place the salmon on the arugula, skin side up. Spoon the vegetables and broth around the arugula, not over the salmon. Serve immediately.

Pairing :
 Ferrari-Carano Emelia’s Cuvée Chardonnay

Russian River Valley

Named for Don Carano’s paternal grandmother, Emelia Ferrari, the 2012 Emelia’s Cuvée Chardonnay from Russian River Valley is a delicious wine with aromas and flavors of white peach, nectarine, pear, nutmeg, fig and vanilla, interwoven with layers of apricot, maple, cream and vanilla. An elegant, smooth, toasty oak finish characterizes this lovely wine.

Wednesday, October 8, 2014

Ham Hock Shanks with White Beans

                                            Serves 6
This recipe for slowly braised ham hocks shanks is made with white wine and no tomatoes. Enjoy with a lush Merlot or try with Reserve or Single Vineyard Chardonnays.

Ham Hock Shanks :

1/4         cup olive oil
4            pounds cracked ham hock shanks 
2            teaspoons  salt
1            tablespoons  freshly ground black pepper
6            cloves garlic, minced
1            large onion, minced
2            carrots, chopped
3            cups good dry Sauvignon Blanc or Chardonnay
2            bay leaves

White Beans:

1/2        pounds Great Northern white beans (soak overnight)
1           small onion studded with 8 whole cloves
2           bay leaves

Ham Hock Shanks

1 .    Heat the olive oil in a large, deep skillet. Brown the shanks in the oil, sprinkling with salt and pepper. Remove the shanks and pour off all but 1 tablespoon  of the oil. In the remaining oil, sauté the garlic, onions and carrots until tender, about 7 minutes.

2 .     Return the shanks  to the pan and add the wine, bay leaves and rosemary. Bring to a boil, reduce heat, cover and simmer for about 1-1/2 hours.

White Beans:

1 .      Meanwhile, drain the beans and put into a pot, cover with cold water to 2 inches above the beans.
2 .     Add the clove-studded onion and remaining two bay leaves. Bring to a boil. Skim off the foam. Reduce the heat and cook, uncovered, for 45 minutes.
3 .     Add the salt and continue to cook until tender. Remove onion and bay leaves. Drain the beans, reserving the liquid.


1 .     Pour half of the beans into a clay casserole or other oven-proof casserole and arrange the shanks  on top of the beans.
 2 .    Cover with the remaining beans. Pour reduced cooking liquid over the beans and put in the oven to cook for about 30 minutes.
3 .    Check after 15 minutes and if it has become too dry add some of the bean cooking liquid. Remove from the oven and allow to rest for 10 minutes before serving. Add chopped tomatoes as garnish.

Saturday, October 4, 2014


Start to finish: 40 minutes              Makes 4 servings

For the dressing:

1/4            cup plain low-fat Greek yogurt
½              clove garlic, smashed or roughly chopped
2               tablespoons  olive oil
1               tablespoons  Dijon mustard
1               tablespoon  red wine vinegar
1               tablespoon  water
¼              teaspoon  kosher salt
½              teaspoon  ground black pepper

For the salad :

1              Granny Smith apple, peeled, cored and diced
1              teaspoon  lemon juice
1              pound  Brussels sprouts, shaved or thinly sliced (about 5 cups)
1              pint  grape tomatoes, halved
¼             cup almonds, toasted and roughly chopped
1              boneless, skinless chicken breast, cooked and chopped or shredded (about 1 cup)
1              scallion, chopped
1              ounce  Parmesan cheese, broken into shards
Lemon wedges, for serving

1 .       To make the dressing: In a blender combine all ingredients and blend until smooth. Set aside.

2 .       To prepare the salad: in a large serving bowl toss the diced apple with the lemon juice. Add the Brussels sprouts, tomatoes, almonds, chicken and scallion. Drizzle ¼ cup of the dressing and toss well to coat. Top with Parmesan shards. Serve with the remaining dressing and lemon wedges on the side.

Wednesday, October 1, 2014

Mushroom Risotto & Butternut Squash

                                Serves 4-6
The classic Italian rice dish made with Arborio rice. This recipe combines the sweet caramelization of butternut squash with the earthy characteristic of wild mushrooms to create a symphony of harvest flavors.
 Squash Puree:

3/4      pound butternut squash, can also substitute Kabocha or acorn squash, cut into 1/2 inch cubes.
A little olive oil and salt
3        cups chicken broth
3        cups vegetable broth
2        tablespoons butter
1        tablespoon olive oil
6        ounces  Shitake or other wild mushrooms (remove stems, slice, approx. 2 cups)
Splash of Pineau des Charentes
1/4      cup half and half
Salt and freshly ground pepper


1            teaspoon  butter
1            teaspoon olive oil
1/3        cup minced white onion
1-1/2     cup Arborio rice  (or rice of  your  choice)
1/2        cup of white wine
Parmesan cheese and parsley to garnish
 Squash Puree:

1 .   Preheat oven to 450ºF. Toss squash cubes in olive oil, season with salt. Place on baking sheet and cook until brown and tender. Allow to cool. Put in blender to make a puree and set aside.
2 .   Bring broth to a steady simmer in a medium size pot on top of the stove slow simmer.
3 .   Heat butter and olive oil in a small skillet. Add mushrooms and gently sauté until mushrooms are cooked. Deglaze with Pineau des Charentes, add cream and simmer until reduced slightly. Add salt and pepper to taste. Take off stove and set aside.

1 .   Meanwhile, heat butter and oil in a heavy, medium size wide-bottom pan. Add onion and sauté do not brown. Add rice, stirring all rice grains until translucent. Add white wine. Begin adding broth a ladle at a time, making sure each addition is absorbed, but not dry. Keep adding for approximately 18 20 minutes.
2 .    When rice is almost cooked, add squash puree and mushroom mixture. Stir in parmesan cheese to make creamy. Garnish with fresh parsley