Monday, January 31, 2011


Finally! I finally made Ratatouille!!! This may seem like no big deal to you savvy cooks who have "been their" and "done that" but I have always wanted to try it out and had NEVER met an eggplant that I liked . . . until this weekend . . . when a beauty came in my Bountiful Basket. I did have to trade using fresh tomatoes for canned stewed . . . but for a first time I think this dish turned out VERY tasty and pretty lovely to look at too . . . a sequel will be coming when summer tomatoes make it back but until then I can say that I made it and liked it! Ratatouille
1 large Eggplant, cut into 1 inch cubes
1 large Zucchini, cut into 1 inch cubes
1 medium Onion, chopped into large chunks
2 Large Ripe Tomatoes, cut into 1 inch pieces OR 1 can Italian Stewed Tomatoes
1 clove Garlic, minced
2 Tbsp Olive Oil
1 Tbsp Freshly chopped or torn Basil
1/2 tsp dry Thyme
1 Tbsp Parsley, chopped
Freshly Ground Black Pepper

1. Place the eggplant in a colander over a bowl and sprinkle with 1 teaspoon of salt. Toss to coat and allow to drain for 2 hours. Rinse with cold water and firmly pat dry with paper towels.

2. Heat oven to 450 degrees. Combine zucchini and eggplant with 1 tablespoon olive oil. Evenly spread mixture on a foil lined baking sheet. Sprinkle with salt and pepper. Roast eggplant and zucchini in the oven for 30-40 minutes, stirring every 8 or 9 minutes to evenly brown.

3. While the eggplant and zucchini roast, heat a medium skillet with 1 tablespoon of olive oil over medium high heat. Once the pan is hot add the chopped onion, cook until the onion begins to brown and lower heat to medium low. Cook for 15 minutes then higher the heat to medium, add the garlic, cook for 30 seconds and add the can of tomatoes and thyme. Allow the juices to reduce for 5 minutes then add the roasted vegetables and fresh herbs. Cook for 2-3 more minutes to allow the flavors to meld together and serve. Enjoy!
This is INCREDIBLE in lasagna!!!

Sunday, January 16, 2011

Fancy Nancy Birthday Cake and Airplane Birthday Cake

I loved making this "Fancy Nancy" cake for my cousins DARLING little girl's birthday! It just got my girly glams going to add a little sparkle and make a feather fan and find little jazzy jewels for this super cute girls cake!!!

Also flying out of my kitchen is this airplane cake for my cousins son. He is such a sweetie and I hope he likes it!!! I love the puffy marshmallow clouds!!!

Tuesday, January 4, 2011

Potato, Cheese and Caramelized Onion Perogies with Ham and Mustard Brown Butter Sauce

I made a large batch of these babies and froze whatever escaped the dinner table. They are addictive! I especially love what browning them in butter does to the taste and texture! Delish!
Potato, Cheese and Caramelized Onion Perogies with Ham and Mustard Brown Butter Sauce
Recipe By: Emily

1 cup water
1/2 cup Butter, melted
1 Egg
3 3/4 cup Flour
Dash of Salt

3 Cups Mashed Potatoes
2 cups Shredded Cheddar Cheese
2 Medium Onions, chopped and caramelized
2 Tbsp Sour Cream

1 cup Chicken broth
1/2 cup finely chopped Ham
2 Tbsp Butter
1-2 Tbsp Spicy Brown Mustard
1 tsp Honey

1.In a stand mixer with a dough hook mix the wet dough ingredients and then add the flour. Mix until dough comes together and is not sticky. Cover and let rest for 15 minutes before using

2. While the dough rests boil the potatoes and caramelize the onions for the filling. Mix filling ingredients together and season with salt and pepper to taste.

3. Roll out dough and use a cup or cookie cut to cut out rounds. Spoon filling onto the dough rounds and seal dough.

4. Cook the perogies in salted boiling water until they float to the top. Remove with a slotted spoon and cook in batches until they are all done. In a large sauce pan brown the perogies in butter. Set aside while preparing the sauce.

5. Melt 2 tablespoons of butter in a large frying pan and allow to begin to brown. Add 1/2 cup of finely chopped ham to the fraying pan and cook for 1 minute. Add 1 cup of chicken broth and 1-2 tablespoons of spicy brown mustard and 1 teaspoon of honey to the pan. Allow to cook until slightly thickened. Serve over browned perogies. Enjoy!