Friday, February 17, 2017

Almond Danish Puff

Pastry is one of my favorite things for a quick breakfast with a cup of coffee. Almond danish is my favorite! I'll have to figure out how to sneak in some cream cheese after I've made it once.


1⁄2 cup butter, softened
1 cup all-purpose flour
2 tablespoons water

1⁄2 cup butter
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs

Creamy Almond Glaze
1 1⁄2 cups powdered sugar
2 tablespoons butter, softened
1⁄2 teaspoon almond extract
1 or 2 tablespoon warm water or 1 or 2 tablespoon milk
sliced almonds


Heat oven to 350º F.

Using pastry blender or crisscrossing 2 knives, cut 1/2 cup softened butter into 1 cup flour, until particles are size of coarse crumbs.

Sprinkle 2 tablespoons water over mixture; mix with fork.

Gather pastry into ball and divide in half.

Form each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.

Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan and remove from heat.

Quickly stir in almond extract and 1 cup flour.

Stir vigorously over low heat about 1 minute until mixture forms a ball and remove from heat.

Add eggs and beat until smooth. Spread half of the topping over each rectangle.

Bake about 1 hour until topping is crisp and brown and remove from pan to wire rack.

Cool completely.

Spread with Creamy Almond Glaze and sprinkle with almonds.

Creamy Almond Glaze:

Mix all ingredients until smooth and spreadable.  Glaze the Danish puff.

Monday, February 6, 2017

Mario Batali's Chiles Rellenos Casserole

The Captain and I love spicy texmex meals . . . this one doesn't look like it will disappoint us!

The recipe comes from Mario Batali from The Chew, so you know it has to be good :)


10-12 peppers (either Hatch or Anaheim, 1 pepper seeded and chopped)
1 pound ground beef
1 large onion (peeled, sliced)
2 cloves garlic (peeled, thinly sliced)
4 teaspoons ancho chili powder
2 teaspoons ground cumin
1 teaspoon Kosher salt (plus more to taste)
1 can evaporated milk (13 ounces)
4 large eggs (beaten)
1/2 cup fresh cilantro (chopped)
1 tablespoon all-purpose flour
2 1/2 cups jarred salsa (divided)
10 ounces cheddar cheese (shredded)
10 ounces monterey Jack cheese (shredded)
sour cream (to serve)
raisins (to serve)
pecans (to serve)


For the Roasted Chile Peppers: 

Char the peppers, by putting them either over the open flame of a gas grill or under a broiler for a few minutes, turning them to make sure they don't burn. Put the charred peppers in a zip-top bag or a bowl covered with plastic wrap and let steam for 20 minutes. The skins should easily slip off. Pull the stem off to remove the seedpod. Slit open the side of the chiles and scrape out the remaining seeds and veins. Discard the skins, pods, seeds, and veins. Set aside.

Preheat the oven to 350ºF. Spray a 9-by-13-inch baking pan with cooking spray.

In a large skillet over medium-high heat, brown the ground beef, chopped Anaheim pepper, onion, and garlic. Add the chili powder, cumin, and salt to taste.

In a bowl, beat the milk, eggs, cilantro, and flour together.

Arrange half the chiles in a single layer on the bottom of the prepared pan. Top with the ground beef mixture, half of the salsa, half of the cheese, the remaining peppers, the milk mixture, the remaining salsa and the remaining cheese. Bake for 40 to 45 minutes, until the edges are brown. Turn on the broiler and put the casserole under the broiler for 6 to 8 minutes, until bubbling and golden brown.

Let rest for 10 minutes. Cut into squares and serve with sour cream, raisins, and pecans.

Tip: If you can't find Hatch or Anaheim peppers use poblano peppers.

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