Just a little reminder...

What is Demarle At Home Silpat & Flexipan?

Naturally non-stick, reliable, efficient, long lasting, and my personal favorite, easy-to-clean!

Versatile, can be used in a traditional oven up to 480 degrees F., in the microwave, or in the freezer.

Flexipan and Silpat need no grease, oil, spray, parchment, foil, or muffin liners. This is healthier and money saving.

v      When a recipe says to “fry” something you can spray the food items with olive oil and bake it on your Silpat in the oven. You will get the “fried” effect without the grease or mess!

v      When a recipe calls for a baking or cookie sheet just use your Silpat for superior results!

v      Silpat has many uses. It can be used for sweet or savory recipes.

v      Uses for Silpat: baking fish, chicken breasts, roasting vegetables, roasted potatoes, nachos, stuffed peppers or tomatoes, cookies, pastry, etc.

v      When making a jelly roll cake, instead of powdering a kitchen towel with cocoa or powdered agar you can make your jelly roll cake in our Deep Flexipat® and turn it out onto a Silpat. Roll-up and let cool.

For more information or to have your own Demarle at Home Cooking Workshop, contact me!!

Kelly Grassman, Independent Demarle Cooking Specialist

503-983-8045

cooking2gether@yahoo.com  - Email

cooking2gether@blogspot.com – Cooking tips, recipes, ideas

or find me on Facebook for more ideas, tips, and cooking FUN!

Cooking can be fun!!!

Holiday Baking Ideas

Sugar cookies dipped in chocolate, yum! These are from Valentine's Day so I will make some holiday ones and post pics of those soon.

Chocolate bowls made in the Demarle At Home Petit Four Tray and filled with Rice Krispies. This is a Gluten Free treat...

Pretzels - dipped in chocolate or drizzled with chocolate. The drizziling is MUCH faster and still looks fabulous. You can also take pretzels sticks or wands and dip them in chocolate. Then roll them in crushed candy canes! Yummy!

Peppermint Almond bark made in the Deep Flexipat. Clean-up is a breeze and there are so many variations on this to make for the holidays. It looks great wrapped in cellophane and tied with a pretty ribbon. This year I am going to make Oreo Almond Bark.

Anything mini is always a good thing. These are made in the mini muffin tray.

To the right are bite size Pumpkin cupcakes with Butterscotch ganache. Yum!

Below are mini cheesecakes with raspberry sauce swirled through them. They were wonderful and came out of the Demarle SO easily. Good bye spring form pan!





Below are Pumpkin cupcakes with dark chocolate ganache and cream cheese frosting. Delicious!

Mini Tartlets- Below are jam filled and pumpkin and apple pie filled.

Peanut Butter cups made in the Petit Four tray

Drizzling melted white chocolate over the peanut butter cups

 

Watch for more ideas as we get closer to the holidays!

Broccoli with Peanut Sauce

I had a craving for this the other night and started making it at about 8pm. My hubby thought I was a little crazy, but doesn't he always :) It can be made a spicy with some red pepper flakes to your taste. It is WONDERFUL!! If you like Thai food at all you will like this. Serve it over brown rice or rice noodles add some chicken, shrimp, or beef and it is a meal in one dish! I use my Demarle At Home 12" stainless steel fry pan and it works as good as any wok I have every had. Hope you enjoy this as much as I have, it is good as leftovers too.

1 lb broccoli
1 1/2 TBLS peanut oil or canola oil
2 cups onions
1 TBLS fresh, or dried ground ginger
2 TBLS soy sauce or tamari (tamari is GF)
3/4 tsp sea salt

Sauce
1/2 cup peanut butter
1/2 cup hot water or stock
6 TBLS cider vinegar
3 TBLS soy sauce
3 TBLS honey
red chili pepper flakes (to taste) I use about 1 tsp
2 scallions, minced
Sauce-
Place peanut butter and water in a sauce pan, heat on low and whisk until thoroughly combined. Add vinegar, honey, soy sauce, and red chili flakes. Set aside.

In pan (wok) heat half the oil, half the ginger, and half the garlic. When hot add your meat if using and stir fry for a few minutes. Add that to the sauce and set aside.

Add the rest of the oil ginger, garlic, and onion. When hot add the broccoli (chopped into bite size pieces, remember to include the stems) stir fry for a few minutes. Add the soy sauce and stir, cook till broccoli is just tender and bright green.

Add sauce to broccoli and stir until everything is coated with sauce. Serve right away over steamed brown rice, whole wheat penne pasta, or cooked rice noodles. Top with chopped scallions.
Bon Apetit!

Fancy Pumpkin Cupcakes

I want to preface this post with the disclaimer that these are EASY!!!! The following pics are my first attempt at making these. My daughter Hailey actually mixed all the dry ingredients, cracked the eggs, and ran the mixer (with my help) to blend the eggs and pumpkin. The only thing I did for the cupcake part was to mix the wet and dry ingredients together. I don't usually make cupcakes from scratch, but I really wanted to try this and see if it was as easy as the author claimed. It was!
I want to be sure and give credit to the author of this recipe. She did an amazing job and I am indebted to her for this wonderful creation. http://kitschygirlsguide.blogspot.com
These were a breeze to make and looked like a gourmet cupcakes. Several people commented that there was NO WAY I had made these at home, and if I did I must be 'Martha Stewart'. Well...I am not Martha and I did make them at home. I have Kitschy Girl and Demarle to thank for my 'gourmet' looking/tasting cupcakes. So, without further delay, here they are!!

Preheat oven to 350 degrees F

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1/4 teaspoon allspice

 1 cup brown sugar packed

1 cup granulated sugar

In a bowl whisk together spices, flour baking soda, baking powder, and salt. Add both sugars slowly ad whisk so there are no lumps.

NEXT:

4 eggs

2 sticks melted butter unsalted

1 15oz can pumpkin puree

In a large, separate bowl beat eggs with an electric mixer until yokes and whites are combined. Add pumpkin puree and mix. Add melted butter and mix again. Slowly add dry ingredients and mix until well combined.

 Fill cupcake wells 3/4 full and bake for 25 minutes. I was able to get 30 each of the Demarle Mini Muffin Tray and 12 each of the Demarle Regular Muffin tray. I baked the mini muffin and the regular muffin at the same time and then refilled the mini muffin (remember to fill the empty wells half full with water).

While you are waiting for the cupcakes to bake you can make the Cream Cheese Frosting and put it in the Demarle At Home Pastry Bag fitted with the large round tip:

8oz softened cream cheese

6 tablespoons butter

4 cups powdered sugar

1 teaspoon vanilla

Combine all ingredients. I used a hand mixer to blend them together and get it really smooth.

This is not a super stiff or sweet frosting so I wouldn't recommend a fancy piping job. I used the large round tip on my pastry bag and I frosted them slightly in from the edge, so you would see the chocolate.

 Ganache

1 4 oz Ghiradelli Semi Sweet bar

1 4oz Ghiradeli 60% bar

or

8oz of dark sweet chocolate, shaved

6 tablespoons of butter (room temperature)

1 teaspoon vanilla

Using a double boiler (or a pot of boiling water with a metal bowl on top). Melt chocolate with half the butter. Remove from heat, add remaining butter and add vanilla.

While ganache is hot dip each cupcake into it and set aside to cool.

The ganache will get firm and glossy as it cools and makes a beautiful presentation. Don't be afraid of ganache if you haven't worked with it before, it's unbelievably easy. Really!!

I'm BACK!!!

Me!!

So, as you can see I am writing on my blog again :) If you look at my history you will see that there are not that many posts. My bad :( I am on a journey of self-discovery and learning. God has led me down a path that has not given me as much time as I would like to cook, blog, and share the art of good living with others. Also, I do not like to post recipes that I have not personally made. In retrospect I have not given myself enough credit (that is what my friends Sara and Susan tell me :>) anyway). Although I love to cook, I did not think that anyone would need, or even want, my tips, ideas, or recipes. But many of my friends have been asking for recipes or for me to share my ideas. Who am I to say no? So, here we go...

Bradly

I am learning that the blogs I enjoy reading are the ones were I "see" other people's cooking 'lives'. So, my goal is to make this blog a 'part' of my life. I will continue to share my successes as well as my mistakes. Hang on!

I would like to share a little about me. I cook for a family of four. My husband, Gary,  is a 'particular' eater, as is my son, Bradly. My daughter Hailey is not as picky and shares my culinary 'adventurism' mostly in baking. You will see Hailey cooking/baking with me, and I will share her cooking wisdom with you too ;). I include my kids in my cooking adventures and hope that it will teach them to try new things, in and out, of the kitchen.

Hailey

Gary & Bradly

Half the battle of cooking is not being afraid to try new things! Many of the recipes you will see here are first try's. I like you to experience something with me the 'first' time I do it.

So please, join me on this 'adventure' in the kitchen and I hope that if you have questions, comments, or concerns you will please share them with me! You can email me at cooking2gether@yahoo.com or comment below my post.

Thanks and lets get
COOKING 2GETHER!!!!

Pizza Bowl, BBT Bites, Tarts

Here are the recipes from the Cooking Workshop last night! I had so much fun and the food was VERY good. These are MUST HAVE recipes to use in your kitchen.
P.S. Everything was so good that I didn't get to take pictures! As soon as I get some I will add them to this post.

Bacon, Basil, & Tomato Bites

8 strips bacon, fully cooked and chopped

1 medium onion, chopped

1 medium tomato, chopped

½ cup parmesan cheese

¼ cup mozzarella cheese

½ cup mayonnaise

¼ cup fresh basil, chopped

1 can of refrigerated biscuits (flaky kind)

Preheat oven to 350 degrees F and place oven rack in center position. Use the Mini Muffin tray on the Perforated baking sheet and set aside.

In Mixing bow, combine all ingredients except for the biscuits. Separate each biscuit into 2 to 3 layers and flatten slightly in your hand. Place teaspoon of mixture in middle of dough and pull up sides to close like a purse. Place closed biscuit in tray and repeat!

Bake for 10-12 minutes, or until tops are golden brown. There was a little mixture left over, so I would estimate this make about 25 each. VERY delicious and EASY!!

Tuscan Pizza Bowl
INGREDIENTS:

• 1 ball Demarle in the Kitchen Herb Pizza Dough (1/2 recipe)
• 6 stalks asparagus, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 6 green onions, chopped
• 1 cup baby spinach leaves
• 1 vine tomato, diced
• 1/2 cup fresh basil, chopped
• 1 tablespoon olive oil
• ½ teaspoon Demarle in the Kitchen Sel Gris Sea Salt
• 1 cup mozzarella cheese, shredded
• 2 tablespoons Parmesan cheese (optional)
•  1 TBLS Demarle in the Kitchen Roasted Garlic and Chive Herb Blend
• Demarle in the Kitchen Apple Pear Balsamic Vinegar

WHAT TO DO:

1. Place Grande Mold upside down on the Large Perforated Baking Sheet.
2. Place the dough ball onto the Roul’Pat and roll into a circle that will completely cover the reverse side of the Grande Mold with a little extra allowed for shrinkage.
3. Gently lay dough over the reverse side of the Grande Mold. 
4. Place vegetables, olive oil, and sea salt in Round Mold and toss. Put in microwave for 2-4 minutes (with Octagonal Silpat on top) till veggies are tender.
5. Bake crust for 8-10 minutes until center of crust is a light golden brown and edges are cooked. Remove from oven and cool for 5 minutes.
6. Unmold crust onto plate.  Fill with vegetables top with herb blend and cheese and drizzle with the Apple Pear Balsamic Vinegar, bake for 5-8 minutes till cheese is completely melted. Serve right away and enjoy!

Fruit Tartlet with Fresh Whipped Cream

1ea 15 oz. package pie crust dough

Fresh fruit of your choice, blueberries, mandarin oranges, raspberries, strawberries, sliced peaches, sliced kiwi, sliced strawberries, etc.

Cream:

2 cups heavy cream

¼ cup confectioners sugar

½ tsp pure vanilla extract or ½ vanilla bean, split lengthwise (optional)

Preheat oven to 350 degrees F and place oven rack in center position. Plae Tartlet Tray on Perforated Baking Sheet and set aside. Roll piecrust out on Roul’Pat. Cut with Round Dough Cutter, Press dough into tartlet wells using the Shaper. Prick dough with fork. Bake until lightly brown. Remove from oven and cool just a few minutes.

In a chilled bowl, or kitchen aid mixer bowl, combine cream, confectioner’s sugar and vanilla extract or bean. Starting on low speed and gradually increasing to medium high, whip about 3-5 minutes or until stiff peaks form.

Spoon into Pastry Bag that is prepared with tip of your choice and fill tartlets. Garnish with desired fruit!! YUM!!

30 minute meal REALLY

This meal is really delicious! I make it several times a week for my family, changing the meat and veggie so it doesn't feel like the same meal. It really can be done in 30 minutes, from start of prep to putting it on the table. Yeah! Rachel Ray would be proud! So, here it is, hope you enjoy it as much as we do!!

Easy Herb Rice

2 cups brown rice ( can also use 1 cup white/1 cup brown)

¼ cup butter

1 TBLS Demarle in the Kitchen Fresh Lemon & Dill Herb Blend

4 cups water

Melt butter over medium heat in Demarle Stainless 3 qt. sauce pan. Add rice and brown in the butter, stirring so it won’t brown to much on any one side, till you hear the rice start to “pop”. At that point add the herb blend, stir to make sure it is well mixed, then add water. Cover and cook for 18 minutes, check to be sure all liquid has been absorbed, if not, continue to cook and check ever 1-2 minutes. Serve with Kelly’s 20 minute Chicken, and Lemon Dill Green Beans.

Kelly’s 20 minutes Chicken

Serves 4

2 chicken breast

1 tsp Demarle in the Kitchen Roasted Garlic and Chives Herb Blend

1 tsp Demarle in the Kitchen Bolivian Rose Sea Salt

2 tsp melted butter

Preheat oven to 350 degrees F, place Deep Flexipat on Perforated Baking Sheet and set aside.

Using the Santoku Chef Knive filet the chicken breast in half, you will have what looks like 4 chicken breast, now fairly thin. Place chicken breast on the Deep Flexipat. Sprinkle herb blend and sea salt over one side of each breast, then gently rub it into the chicken, wash your hands. Then use the pastry brush to brush the melted butter over the breast side with the herb/sea salt mixture.

Bake for 15-20 minutes. Serve immediately. You can also use Tilapia filets, salmon pieces, etc. adjust cooking times as needed. Enjoy!

Lemon Dill Green Beans

4 cups fresh (or whole frozen) green beans, rinsed & cleaned

2 TBLS water (don’t need water if using frozen)

Extra Virgin olive oil to taste

Demarle in the Kitchen Fresh Dill & Lemon Herb Blend, to taste

Demarle in the Kitchen Sel Gris French Grey Sea Salt, to taste

Prepare green beans by slcicing ends at an angle using either the Santoku Chef knife or the Kitchen scissors. Place beans in Large Round Mold with approximately two tablespoons of water and cover with Octagonal Silpat. Microwave unitl beans are tender (start with 2 minutes). In my microwave it takes about 4 minutes, be careful not to OVERCOOK. Sprinkle with olive oil, herb blend, and sea salt. Serve right away!