Chips and Guacamole

June 25th, 2013 by carrie

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Enjoy this very relaxed episode.

Ingredients

Guacamole:

  • 3 (or more) ripe avocados
  • 1/2 one white onion
  • Chopped tomato to taste
  • Cilantro to taste
  • 1/2 lemon, juiced
  • Salt & pepper to taste

Chips:

  • Flour or corn tortillas
  • Vegetable oil

Directions

Guacamole:

  1. Cut & scoop out the avocado into a large bowl.  Put aside one seed.
  2. Add chopped onion, tomato, and cilantro.
  3. Add salt, pepper, and lemon juice.
  4. Mash ingredients with a large fork until it is the desired texture.  Add in the seed of one avocado.

Chips:

  1. Slice the the tortillas into triangles (or another desired shape).
  2. Arrange on cooking sheet.  Spray or drizzle with oil.
  3. Bake at 350 for 15 minutes or until browned.

 

 

Haroset in a Hot Minute

March 25th, 2013 by masonjarmusic

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Ingredients

  • 6 apples – peeled, cored, and chopped
  • 1 cup finely chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1/3 cup sweet red wine

Directions

  1. Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.

Matzoh Ball Soup

March 22nd, 2013 by masonjarmusic

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[youtube http://www.youtube.com/watch?v=BLLbqgCc0AY&w=560&h=315]

A big THANK YOU to Dan’s Aunt Robin whose Matzoh Balls I have obsessed over for the past five years – they are truly amazing and I am so happy to have the recipe. I have to admit, I may have failed her a little bit. We filmed this episode at the end of a long day and I took a few missteps. So, please note (and forgive me): The matzoh ball mixture should be left in the fridge overnight before it is formed into balls. Also, the chicken fat should be solidified. When combining the matzoh meal with the wet ingredients, go slowly, not all at once like Matty and I do. Most importantly, you really should be Aunt Robin to make these.
xx
Carrie

Ingredients

  • 3 eggs
  • 6 tablespoons cold seltzer water
  • 3 teaspoons rendered chicken fat (shmaltz), solidified
  • Salt
  • Pinch of white pepper
  • 3/4 cup matzoh meal
  • 2 1/2 to 3 quarts chicken stock or water

Directions

  1. Beat the eggs and seltzer together and add the chicken fat. Add salt and pepper.
  2. Slowly beat in the matzoh meal until it is as thick and light as mashed potatoes. Add salt and pepper as needed. Refrigerate overnight.
  3. Bring chicken stock or water to a boil. Add a handful of salt.
  4. With wet hands shape the mixture into balls about 1 inch in diameter. Drop gently into the boiling chicken stock, cover pot loosely and let boil for 25 minutes.

Valentine’s Day Sugar Cookies

February 14th, 2012 by admin

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Ingredients:

For Cookies:

  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

For Icing:

  • 1 cup confectioners’ sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup
  • food coloring

Directions:

  1. In a large mixing bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Add in the flour, baking powder, and salt. Cover and leave in the fridge at least up to an hour, or overnight.
  2. Preheat oven to 400 degrees. Roll out dough on floured surface. Use your favorite cookie cutter to create shapes. Place cookies on cookie sheets.
  3. Bake 6 to 8 minutes. Let cool.
  4. To make the icing: In a small bowl, whisk together confectioners’ sugar and milk until smooth and glossy. Mix in corn syrup.
  5. Add food coloring and ice the cookies with a knife or brush. Or mutilate them the way Matt does.

(Recipe adapted from AllRecipes.com)

Cornbread Stuffing

December 23rd, 2011 by admin

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Ingredients

For Cornbread:

  • 2 1/2 cups Cornmeal
  • 1 1/2 cups Flour
  • 5 teaspoons Baking Powder
  • 6 tablespoons Sugar
  • 1 1/2 Salt
  • 2 cups Buttermilk
  • 4 Eggs
  • 6 tablespoons melted butter

For stuffing:

  • 4 hard-boiled Eggs
  • 4 sprigs of Thyme, chopped
  • 4 sprigs of Rosemary, chopped
  • 4 sprigs of Sage, chopped
  • 3 gallons of Chicken Stock (homemade or store bought)
  • 1 can Cream of Chicken Soup
  • 1 stale baguette
  • 1 white onion
  • 2 sticks of butter

Directions:

1. Bake Cornbread: Combine 1 and 1/2 cups flour, 2 and 1/2 cups cornmeal, 5 teaspoons baking powder, 6 tablespoons of sugar, 1 and 1/2 teaspoons of salt. Mix 2 cups of buttermilk, 6 tablespoons of melted butter, and 4 eggs into the dry mixture. Gently Combine. Bake at 350 for 30 minutes.

2. Break-up cornbread and and baguette and combine in a mixing bowl.

3. Melt 2 sticks of unsalted butter and saute desired amount onions until translucent.

4. Combine bread and sauteed onions. Mix in 1 gallon of chicken stock, chopped herbs, boiled eggs, and half can of cream of chicken soup.

5. Pour into baking dish. Bake covered at 350 for 45 minutes, uncover for last 15 minutes.

 

Merry Christmas, Happy Holidays, and my cornbread bless us.

xxoo

Carrie