The Food Network's Top Ten Recipes of 2009 Plus HAPPY NEW YEAR!

This is my New Year’s present to you. I’m going to spare you having to go on the Food Network website to see the top 10 recipes of 2009.

What ever happened to a simple LIST?!! Well, here it is. I’m even going to do it the way they do it, starting with number 10. (They say they’re listing the top 50 recipes, but if you can find an actual list, which doesn’t take a million clicks, let me know.)

10) Tyler Florence’s Mashed Potatoes

9) Rachael Ray’s Spitfire Shrimp

8) Pat and Gina Neely’s Apple Crisp

7) Tyler Florence’s Chicken Parmesan

6) Alton Brown’s Best Ever Green Bean Casserole

5) Tyler Florence’s Chicken Enchiladas

4) Paula Deen’s Pumpkin Bars

3) Alton Brown’s Good Eats Roast Turkey

2) Paula Deen’s Old-fashioned Meat Loaf- A.K.A "Basic" Meat Loaf

And the Number 1 recipe is… Alton Brown’s Baked Macaroni and Cheese

I’m glad there are a few of Tyler’s creations on there. I have to admit I have made none of THESE recipes, but one of my favorite Food Network recipes IS Tyler’s Chicken and Dumplings. It is a superb version of a old-time classic and I’m sure I’ll still be making it well into the two thousand and teen’s…

Yup, that's some game or other in the background...

Have a wonderful New Year’s! I wish good health and good cheer to all my blogging friends and readers for the upcoming year (and beyond). Eat and drink well and stay safe!

Christmas Dinner, Part Two - Ina’s Trifle (Sort Of)

Dessert was a mishmash (literally) of different elements that I had handy. Anyone who saw Ina’s holiday dinner with Phoebe might have been planning to make a trifle of some sort. Ina’s served as my inspiration and I did make her pastry cream, but then I went off on my own.

The day before Christmas I had made one of those lemon pudding cake thingies…the one that divides into two layers – one cake and one custard. My recipe came from the Joy of Cooking, but they’re all over the place. Here’s one from Good Housekeeping.

Anyway, I thought that would be fun to use in the place of pound cake AND I had plenty of meringue cupcakes left over, so I decided to use those as well. I also whipped some cream and folded it into some raspberry jam.

This is how I proceeded:

I spooned some meringue in the bottom of a bowl and covered that with big spoonfuls of my lemon pudding cake.

Then a layer of pastry cream went over,

and then a swirl of the raspberry whipped cream, which I made sure covered the edges.

THEN more meringue,

more lemon pudding cake,

more raspberry cream,

and more pastry cream.

I called it a day with some whipped cream rosettes around the edge.

It was so rich and sooo good. The meringue gave it a little crunch.

I hope your Christmas ended on a sweet note and that you're still eating plenty of yummy leftovers and visiting with friends and family.

Christmas Dinner, Part One – My Never Fail Chowder, My First Ever Brined Turkey (Breast) À La Sunny

Plus My Colossal Mistake

AND An Approximation Of

Em’s Wonderful Hors D’Oeuvres

Let’s start with those snacks. This is Em’s recipe.

Photo/ Sugar Plum

Here’s mine.

Fig and Prosciutto Tartlets

About 1/3 cup fig preserves (like this one)

15 slices brie

15 1-ish inch pieces prosciutto

15 phyllo tart shells

Spoon a bit of fig preserves in the bottom of each tart shell then top with a slice of brie. Cover with a square of prosciutto. Place in a preheated 375° F oven and bake for 5 minutes.

Note: Someone else assembled these, for which I was very grateful. However, she was really mingy with the brie. My slices would have been bigger.

I made a corn version of this soup last year.

Scallop and Clam Chowder (serves 6)

1 onion, chopped

2 carrots, diced

1 tsp. unsalted butter

1 can chopped clams

clam juice, milk and cream

1 large red potato, peeled and diced

6 sea scallops or ½ lb. baby scallops

Soften onions and carrots in butter until completely translucent. Drain canned clams into measuring pitcher. Set aside clams.

Add clam juice, milk and a little cream to make up to 4 cups. (I usually buy a bottle or two of clam juice, add a few spoonfuls of cream and make up the rest with milk.) Add potato and bring to the boil. Lower heat, cover and simmer 15 minutes.

Add clams and scallops. Simmer for 5 minutes, just until scallops are cooked and soup is hot.

Variation: For Corn and Clam Chowder, add 1 cup of corn - fresh, frozen or canned – with the clams and leave out the scallops.

Ever since I saw this show of Sunny’s, I thought about brining a turkey. On Christmas Eve, I went looking for a boneless turkey breast, but I guess I waited too long. I could only find a breast on the bone, so I bought one and boned it myself. (Go me!)

Thank goodness, Sunny mentioned removing the tenderloins and saving them for another day. I had such a hard time rolling the breast, that it would have been even more difficult with those things in it.

On Christmas Eve night, I used Sunny’s recipe as a general guide and made her brine and put the turkey breast in. I refrigerated it until the next afternoon.

I took out the breast and rinsed it under cold water and dried it. Rinsing poultry is usually not advised. All it does is to spray raw poultry water around the kitchen, which is never a good idea. But, in this case, I was rinsing off the salty brine.

I pounded the turkey breast a bit in an effort to even it out and make rolling it up easier. I added the stuffing – this recipe (not Sunny’s) with whole wheat bread, instead of cornbread - and attempted to roll it up.

It just wasn’t cooperating.

Finally, with brute force I wrested the thing into a roll and tied it up. Sunny said to use plastic wrap to help get it into a roll. Most of the stuffing had been squeezed out, so I cooked it separately in a buttered dish, covered, for 40 minutes.

As per Sunny’s directions, I seared the breast and then cooked it in a 375° F oven for about an hour and 20 minutes. I started with a 6 pound bone-in, turkey breast. I have no idea how much the boned breast weighed.

I allowed it to rest and, again, I was grateful for help, this time from H, and I let him slice it, which he did while I wasn’t looking! Big mistake! Did he think he was slicing a jelly roll or maybe a beef tenderloin?!! He made each slice an inch thick! Oh well, here’s what it looked like with the other things I served.

Letting H slice the turkey was a small mistake compared to my next one, which, I admit, not everyone thought was a mistake. When I took out the turkey breast, I had all these nice dark drippings in the bottom of the pan.

They looked so flavor-licious that I decided to pour in my-frozen-from-Thanksgiving gravy with some saved turkey stock and deglaze the pan. I strained it all and came up with a beautiful dark rich colored gravy. I tasted it. OOPS! I forgot about brining the turkey and having the drippings taste salty...really salty!

I decided not to say anything and see if anyone else noticed. My son LOVED the gravy, no one else said anything until I said, “Don’t you think it’s too salty?” They did, but were being unusually restrained. Dumb me.

I forgot that that was one of my reasons for avoiding brining in the first place. (The other one is that the turkey is too salty to stuff. It’s hard to tell if THAT was a problem with THIS breast, because I cooked most of the stuffing separately.)

Anyway, it was good, very moist and flavorful, but I will never use brined drippings again. And I’m glad I saw Sunny rolling up her turkey breast. I would have had even more trouble if I hadn’t seen her do it.

Merry Christmas!

Everyone is home. The tree is decorated…finally, and I’m watching Santa’s progress. I love him. Every time I see Santa, I never miss an opportunity to greet him enthusiastically.

Christmas Eve dinner started with Ina’s easy and wonderful chicken dish that she made on her blogger episode. Flavored goat cheese and sundried tomatoes go under the skin of chicken breasts with a bit of parsley. (Ina used basil.) Ina also used boned breasts with the skin. (I kept the bone on.)

I had never bought flavored goat cheese before, but Ina used it, so I figured it would be okay and it was! No artificial garlic flavor, just a really nice almost Boursin taste to it. In fact, Boursin would have been fine too.

I served it with a simple Gratin Potatoes. I peeled and sliced 5 big red potatoes and peeled and sliced one onion. I layered them up in an oval baking dish with salt (I actually forgot the pepper) and dots of not that much butter. Then I poured milk about the halfway up the dish. I poured a few tablespoons of cream in between the 3 rows of potatoes that I had arranged on the top.

Buttered wax paper went over and I baked the gratin in the oven with the chicken at 400°F for 45 minutes. I browned it for 2 minutes under the broiler just before serving. I also served steamed broccoli. I left a 2 inch stem on and quartered or sixth-ed each small head.

Dessert was the result of a 3 minute encounter in a bookstore with Martha Stewart’s new Cupcake book. I saw a beautiful picture of swirly meringues in the shape of cupcakes. It turns out it WAS meringues piped into muffin tins. I just had to make them.

The recipe said to split them and fill them with raspberry something or other and cream. They were easy enough to make and pipe, but I had a really hard time splitting them after they were baked. They splintered easily, but I still think they look so special that I’ll definitely make them again. (The pictures are BEFORE I attempted to fill them. Maybe I’ll take a closer look at the book and see if I did something wrong.) The other downside is that they have to bake for 3½ hours (at 225°F).

I used a standard meringue formula of 4 tablespoons of sugar to every egg white (I used 6 whites) with ½ teaspoon of cream of tartar beaten in. I added a bit of vanilla as well. 6 whites made 13 “cupcakes” and I piped them after lining the muffin tins with cupcake papers.

Have a wonderful Christmas. Enjoy the day with family and friends and I hope all your Christmas dreams come true.

Ina Cooks With A Blogger - Be Still My Beating Heart

Barefoot Contessa with Ina Garten

Chicken with Goat Cheese and Sun Dried Tomato

Tagliarelle with Truffle Butter

Cognac Cream

Plain Pound Cake

Red Berry Trifle

Roasted Parsnips and Carrots

Ooh, this is exciting! Finally we have proof that divine Ina actually reads food blogs. Well, one anyway. Her young friend Phoebe Lapine has a blog called Big Girls Small Kitchen for 20 something’s who cook. Ina is giving her an entertaining menu FOR THE BLOG.

Hellooo Ina!!! I have a blog. I write about recipes…YOUR recipes, in fact. And I have never even posted one of them, because I never post anyone else’s recipes without permission. But I bet if you gave me a recipe for MY blog, I’d rave about every word.

Ina says this menu will satisfy a lot of criteria – it’s a holiday dinner, it won’t break the bank and it has a wow factor.

There’s that jazzy music again…

Ina wants to find a dessert for Phoebe for her blog that is easy and inexpensive, but still fabulous.

I get a shiver down my spine every time Ina uses the word BLOG. I don’t think I’ve ever heard it pass her lips before.

Ina slices a pint of strawberries and mixes them with a pint of raspberries. She heats up 3 cups of milk and mixes together TEN egg yolks and one cup of sugar for a pastry cream with cognac. She beats the eggs and sugar in her super duper (and expensive) mixer for about 5 minutes until the mixture falls back on itself like a ribbon.

I have to admit that nothing about this recipe is reading inexpensive OR easy. It’s not hard exactly, but it takes multiple steps, which I personally love, but if you’re cooking in a tiny kitchen, you may not…Plus does Phoebe have a big mixer?

Ina shows us how beautifully thick the egg yolks are. She sifts ¼ cup cornstarch and adds it directly to the eggs and sugar. With the mixer running, she adds the hot milk VERY slowly, so the eggs don’t curdle.

Ina pours the mixture into a big pot and cooks it over low heat, stirring constantly. She shows us how thick the custard is, before she sieves the mixture into a bowl to make sure there are no lumps.

I always sieve any custardy mixture not just to avoid lumps, but also to get rid of any snotty egg bits. BTW, Ina is using a wooden spoon to stir her custard. That’s because a wooden spoon hits the inside edges of the pot better than anything else. A plastic spatula works well too.

Ina adds a teaspoon of Cognac. Is it possible that for once Ina is low-balling the amount of booze in a recipe? Ina reminds us that Cognac is just brandy from the Cognac region of France and that any “good” brandy will do. She adds 1 teaspoon vanilla, 2 tablespoons of butter and 2 tablespoons of cream.

Ina says the pastry cream lasts for days in the fridge. She presses plastic wrap right down on the top to prevent a skin from forming. Wouldn’t this be good flavored with coffee?

Ina shows us how she made the pound cake for the trifle. She beats 2 sticks of room temperature butter with 2 cups of sugar until light and fluffy.

Ina adds 4 extra large eggs at room temperature. Is it time to revisit the quandary of the extra large eggs? Oh, wait, here it is – all your questions answered.

The short answer is that you use the same number of large eggs as extra large eggs when using up to 4 eggs in a recipe. When 5 or more extra large eggs are called for in a recipe, you use one more large egg. It might be easier to see it in graph form.

Back to the pound cake, Ina sifts together 3 cups of flour with ½ teaspoon of baking powder, ½ teaspoon of baking soda and a teaspoon of salt. She separately mixes ¾ cup of buttermilk with 1 teaspoon of vanilla. Then she adds the flour and buttermilk mixtures alternately to the butter mixture, beginning and ending with the flour.

I think it was Rose Levy Beranbaum who said that she has tested adding the wet and dry ingredients alternately AND adding them all at once. Doing it alternately really does result in a better textured cake. For years, I hadn’t bothered to, but now I always do.

Ina say the batter is enough for 2 pound cakes, one to use for the trifle and one to freeze. She pours the batter into two 8½” x 4½” x 2½” loaf pans. They bake at 350ºF for 45 minutes to an hour until a toothpick comes out clean.

Ina assembles the trifle. She cuts the pound cake into thick slices and spreads raspberry jam onto each piece.

I have a different version of a trifle that I really love. I used to make them constantly and I use poached fruit, mostly beautiful red plums, with their luscious juices to moisten the cake in between a thickly poured rich, rich, rich crème anglaise.

The secret is to poach the plums super slow with just a bit of sugar and only a tiny bit of water. Bring it to a simmer and turn down the heat. If you can leave it for an hour, great. The fruit is so silky and full of flavor…YUM! Instead of spreading jam on the cake, as Ina did, I spoon the fruit over each layer of cake.

Also my custard has no cornstarch and is so pourable and soo luxurious that you could bathe in it. Well, I could anyway. Ina likes using a thick one, so it doesn’t sink to the bottom of the bowl. My runnier one doesn’t bother me.

Ina fits the jam-covered pound cake slices into the trifle bowl. She sprinkles over framboise liqueur and adds a spoonful of fresh red berries, making sure the layers are visible from the sides of the bowl.

Ina adds a big dollop of pastry cream and lets it drizzle down the sides. She layers on more cake, framboise, berries, cognac cream and then another layer of everything. Whipped cream goes on the top. It looks fantastic.

Oh good, a Julia and Julie commercial. That WAS such a good movie - the Julia parts, especially - although people have told me that the Julie parts are less annoying the second time you see the movie.

Ina whips 2 cups of cold heavy cream with 2 tablespoons sugar and 2 teaspoons of “good” vanilla. I would have used brandy. Ina tastes the whipped cream to be sure that it has the right amount of vanilla and sugar.

Sure, Ina, you’ve whipped cream with that amount of sugar 20,000 times and now all of a sudden you need to taste it?!! I would have done EXACTLY the same thing and probably even whipped an extra ½ cup to allow for tasting. ;-?

Ina spreads a layer of cream on top of the trifle and then, with a big star tip, she pipes beautiful swirls around the edges. She is such an artiste. She tops it off with berries. Gorgeous.

Somehow Ina got it to snow, so her property looks so festive and holiday-like, while she shows us her holiday entrée of stuffed chicken breasts.

Ina asked her butcher to give her 2 boneless chicken breasts with the skin still on. The BAD news is that most people don’t have a butcher. The GOOD news is that when you take the breasts off the bone yourself, you can use all the leftovers for stock.

Ina loosens the skin and inserts two pieces of goat cheese with garlic and herbs under the skin, making sure that the skin covers the pieces of cheese. She adds 2 sundried tomatoes in oil along with a basil leaf, again making sure the skin covers it all. Ina says sometimes the chicken breasts are kind of small and sometimes they’re “Dolly Parton” sized. Good one, Ina.

She brushes them with a bit of olive oil and adds lots of salt and pepper. She likes to make chicken breast ON the bone for chicken salad, but OFF the bone for dinner parties. They cook at 400ºF for 25 to 35 minutes.

Ina scrubs 1½ pounds of carrots and peels 1½ pounds of parsnips. She cuts them into pieces and puts them on a baking sheet with olive oil, salt and pepper. Usually they cook at 425 degrees, but she wants to cook them with the chicken, so she says 400 degrees is fine.

Ina decorates the counter by putting lights into a big vase and then filling it with evergreens and twisting some of the lights around the tops of the branches. I LOVE that idea.

Next, Ina adds star anise to the bottom of a glass candle holder. I HATE star anise, but cloves would be a good idea. Then she sets out a plate of clementines.

Ina’s beautiful young blogging friend, Phoebe, arrives to help her cook. (She didn’t bring a hostess gift. Isn’t that bad form?)

Phoebe is just lovely. (Why does she have a bandaid on her arm?) Ina and Phoebe put fancy tagliarelle into boiling water for 3 minutes. She asks Ina if you can use a short pasta as well. Ina says this kind of pasta or fettuccine is better.

Ina tells Phoebe to add ½ cup of heavy cream to a sauté pan and to turn on the heat. They add salt and pepper and 7 dollars worth of 3 ounces of white truffle butter. Ina turns off the pan before adding it.

Ina drains the pasta (Giada would have just lifted it into the sauce) and has Phoebe stir together the pasta and butter with cheese and chives. Ina wonders if this recipe will be good enough to appear on Phoebe’s blog. (Another shiver just went down my back.)

Ina says she broke her entertaining rule of never cooking with guests in the kitchen. Ina plates the chicken with the vegetables and adds a bit of greens. They taste it and Ina says it’s even done, which is always nice. Funny. Phoebe asks how to tell when chicken is cooked. Ina says she touches it and if it springs back, it’s done. It looks really delicious.

Then Ina brings out her glorious bowl of trifle that could serve 20 people. I like the stuff that I put in my trifle, but mine never looked like that!

Ina asks nervously, “Did I make it onto the blog?” (Shiver, shiver.) Phoebe says of course and that she made the perfect holiday meal. The episode ends with a hug.

Phoebe’s co-blogger, Cara, changed the dessert quite a bit, including completely deep-sixing the pastry cream. I thought it would be a bit much for tiny kitchen cooking, but if you have the room, try Ina’s trifle. It would be perfect for a grand holiday meal, even if I do prefer poached fruit to jam.