Split Pea Soup

I turned 60 this year and my family hosted a surprise party.  It was a wonderful surprise, but scary how they could have hidden it from me so successfully.  I guess my age old threat that mom has eyes in the back of her head and sees everything is now completely blown.

The menu included a whole pig roasted on the barbecue.  It took all day and was mouth watering delicious.  The whole family contributed toward the festivities.  I have never felt so special, and although it was over a month ago already, my heart still warms at the memory.

Caitlin inherited the ham bones which have been taking up most of her freezer.  Initially I was going to take them but Al is not a fan of pea soup.  Although pea soup is one of my favorites, I declined the bones, but opted to give the recipe to my daughters in the hope that I might beg a bowl.

Well today is my lucky day!  Caitlin sent me a picture of the soup she made today, and gave me permission to use her picture in my blog.  As you can see she did a super job.  Her family agrees because I am told even the grand kids ate it.


SPLIT PEA SOUP

2 cups dried split peas

8 cups water

1 ham bone

1 cup chopped celery

½ cup chopped onion

1 tbsp chopped fresh parsley ( or 1 tsp dried)

Salt and freshly ground pepper

Place dried peas and water in large pot. Bring to boil. Boil two

minutes. Remove from heat. Cover. Let stand 1 hour. Add

remaining ingredients. Bring back to boil. Cover. Reduce heat.

Simmer approximately 2 hours. Remove ham bone. Add any

meat to soup. Taste and adjust seasonings.

Chicken Pot Pie

This year we have had the longest, warmest. most colourful and beautiful fall season.  Waking up to 12 centimeters of snow has been not unexpected but definitely sad.  It is just a reminder of what the next 6 months has in store for us.

Dishes like this chicken pot pie is a favorite at this time of year.  I much prefer the puff pastry to a pie pastry because it is fluffier and lighter.   This Canadian Living recipe can be found online.  I made it when our grand daughter was visiting thinking it would be something she would eat ( she is three).  Who would have guessed she preferred stroganoff to this..... you never can tell with kids!  I think what won her over was the noodles, after all she is her mother's daughter, and my daughter will still choose pasta every time.

Ingredients
2 cups chicken stock
1 cup dry white wine
2 cups chopped carrots
2 stalks celery, chopped
2 cups cubed peeled potatoes
1 bay leaf
1 pinch each salt and pepper
1 pound boneless skinless chicken breasts cubed
1/3 cup butter
1/3 cup all purpose flour
1/3 cup sour cream or plain greek yogurt
1 cup peas (I also added corn)
1/2 package frozen puff pastry, thawed
1 egg, beaten

Directions
In a large saucepan, bring chicken stock, wine, carrots, celery, potato, bay leaf, salt and pepper to boil.  Cover, reduce heat and simmer for 10 minutes.  Add chicken, simmer, uncovered, until no longer pink inside, about 10 minutes.  Skim off any foam.  Strain and set aside 2 1/2 cups of the stock, adding more chicken stock if necessary.  Set aside chicken mixture, discard the bay leaf.

In a saucepan, melt butter over medium heat.  Whisk in flour, cook, whisking constantly, for 2 minutes. Whisk in the 2 1/2 cups stock until smooth.  Bring to boil.  Cook, stirring until thickened, about 5 minutes.  Stir in the yogurt.  Add chicken mixture, stir to coat.  Add peas and then transfer to an 8 cup casserole dish.

On a floured surface, roll out the pastry to fit the top if the dish plus 1 inch extra all around.  Brush the  edge of the dish with water.  Centre the pastry over the filling, gently press overhang to adhere to the dish. Trim edges.   Brush with beaten egg.  Slash 4 steam vents.  Bake in a 400 degree oven until golden, puffed and filling is bubbly, about 30 minutes.

German Cheese Cake

I am not really a great fan of American cheese cake.  It is alright every once in a while, but a bit too rich for my liking.  I have been trying a couple of recipes to find a good replica of the cheese cake I ate in Germany.  The problem is, they use a soft cheese name Quark and it is not available in Canada.  I tried to use cottage cheese and then ricotta cheese combining both with sour cream.  Okay, but not the right consistency.  I finally came across this recipe and hit the jackpot.  The flavor is a subtle lemon and the consistency is beautifully smooth and light.

I found the cake took longer than 60 minutes to bake before it was firm enough.

I found this recipe online at DianasDesserts.com

Ingredients
For the Crust:
1 1/2 cups flour
1 teaspoon baking powder
Pinch of salt
1 teaspoon vanilla
1 tablespoon finely grated lemon rind
1 beaten egg
1/2 cup sugar
3/4 stick butter

For the filling:
3 egg yolks
3/4 cup sugar
1 teaspoon vanilla
3/4 stick butter, very soft and at room temperature
6 ounces mascarpone cheese
500 g 1% cottage cheese
1 1/2 tablespoon cornstarch
3 egg whites
pinch of salt

Directions
For the crust:
Sift the flour, stir in the baking powder, salt, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg and vanilla.  Place dough n a plastic dough in a plastic bag in the refrigerator for 1 hour.

Preheat oven to 300 degrees.  You will need a 9 or 91/2 inch springform pan.

Roll out the dough on a well-floured work surface, then form it into a ball again and roll it out a second time.  This dough is difficult to work with and the double rolling helps to work with it.  Place dough in bottom of the springform pan, pressing it up the sides almost to the top.  Set aside.

For the filling:
Puree the cottage cheese in a blender.  Set aside.

Beat the egg yolks with the sugar and vanilla until pale and foamy.  Add the softened butter and beat well, then add the mascarpone and beat again.  Add the cottage cheese and stir until the mixture is smooth and thoroughly combined.

Whisk the egg whites with the salt until very stiff, then very gently fold into the cheese mixture, also adding the sifted cornstarch a little at a time.  Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth.  Trim the dough, leaving about 1 inch.  Bake in a preheated 300 degree oven for  60 minutes ( longer if necessary) until well risen and golden.  It resembles a souffle at this point and will sink in the middle so do not worry it is supposed to do this.

Turn the oven off, and let the cheesecake rest in the oven  for 15 minutes, then remove it from the oven, cool to room temperature and then refrigerate for several hours before releasing the sides of the pan and serving.  It is best when made the day before you need it.

Jelly Roll

Now that I have made all this jam it is the perfect time to make a dessert I remember from my youth.

This jelly roll is best eaten fresh.  It is so light and airy and yet decadent.  I used my plum jam  which is sweet and tart.  In my opinion this is a perfect match.

The recipe is from the Better Homes and Gardens cook book.

Ingredients
1/2 cup all purpose flour
1 teaspoon baking powder
4 egg yolks
1/2 teaspoon vanilla
1/3 cup sugar
4 egg whites
1/2 cup sugar
jelly or jam

Directions
Line a a 15x10x1 jelly roll pan with wax paper and spray with PAM.  Set aside.

Stir together flour and baking powder.  Set aside.

In a medium mixing bowl beat egg yolks with vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon coloured.

Gradually add the 1/3 cup sugar, beating on high speed until sugar is almost dissolved.

Thoroughly wash the beaters.  In another bowl beat egg whites on medium speed until soft peaks form. Gradually add the 1/2 cup sugar, beating until stiff peaks form.

Fold egg yolk mixture into the egg whites.

Sprinkle dry mixture over egg mixture and fold in gently until just combined.

Spread batter evenly into the prepared pan.

Bake in a 375 degree oven for 12 to 15 minutes or until cake springs back when lightly touched.

Immediately invert cake from the pan onto a tea towel sprinkled with icing sugar and remove the wax paper.

Roll up towel and cake, jelly roll style starting from one of the cake's short sides.

Cool on a wire rack.

Unroll cake, remove towel and spread with jam or jelly to within 1 inch of the edges.

Roll up cake in same manner.

If desired,  sprinkle lightly with icing sugar.

Raspberry Jam

This jam was a big hit with my family.  It is easy to make and absolutely delicious!  Warming the sugar beforehand keeps the jam boiling evenly also warm sugar dissolves better.

To determine when the mixture will form a gel:  place a saucer into the freezer.  When ready to test, remove the saucer and place a small amount of jam on the saucer.  Run your finger through the jam, if it does not run together it is ready.

I found this recipe online at Epicurious.com

Ingredients
4 cups sugar
4 cups raspberries

Directions
Place sugar in an ovenproof shallow pan and warm in a 250 degree oven for 15 minutes.

Place berries in a large stainless steel or enamel saucepan.  Bring to a full boil over high heat, mashing berries with a potato masher as they heat.  Boil hard for 1 minute, stirring constantly.

Add warm sugar, return to a boil, and boil softly stirring frequently until mixture will form a gel.  Be careful not to burn the mixture, and monitor closely.

Ladle into sterilized jars and put the lids on.