Friday, October 29, 2010

Recipe: Pumpkin Cake

Pumpkin Cake


Servings: 6 to 8

Ingredients for Cake:

  • 1 box yellow cake mix
  • 4 eggs, beaten
  • ¾ cups sugar
  • ½ cup oil
  • 1 cup pumpkin pie mix
  • ¼ cup water
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg

Ingredients for Icing:

  • ½ cup (1 stick) margarine, melted
  • 1 box confectioners’ sugar
  • 3 oz cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 1 cup pecans, toasted

Directions for Cake:

  1. Preheat oven to 350 degrees F.
  2. Grease and flour a Bundt pan.
  3. In large mixing bowl, combine the cake mix, eggs, sugar, oil, pumpkin pie mix, water, cinnamon, & nutmeg, and beat with a portable mixer.
  4. Pour the batter into the prepared pan.
  5. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

Directions for Icing:

  1. In large bowl, combine the margarine, sugar, cream cheese, & vanilla, beating well with a portable mixer.
  2. When cake is cool, spread on the icing, and garnish the cake with pecans.

Thursday, October 28, 2010

Recipe: Pumpkin Stew

Pumpkin Stew

Servings: 8-10

Ingredients:

  • 1 pound beef stew meat, cubed
  • 1 cup water
  • 3 large potatoes, peeled and cut into 1 inch cubes
  • 4 medium carrots sliced
  • 1 large green pepper, cut into ½ in pieces
  • 4 garlic cloves minced
  • 1 medium onion, chipped
  • 2 tsp salt
  • ½ tsp pepper
  • 2 tbsp instant beef bouillon granules
  • 1 14oz can tomatoes, undrained, cut up
  • 1 pumpkin (10 to 12 pounds)
  • 2 to 3 tbsp oil

Directions:

  1. In a dutch oven, brown the meat in 2 tablespoons oil.
  2. Add the water, potatoes, carrots, green pepper, garlic, onion, salt and pepper.
  3. Cover and simmer for 2 hours.
  4. Stir in bouillon and tomatoes.
  5. Wash the pumpkin: cut a 6 to 8 inch circle around the top stem. Remove top and set aside: discard seeds and loose fibers from inside.
  6. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top.
  7. Brush outside of pumpkin with remaining oil. Bake at 325 degrees F for 2 hours or until the pumpkin is tender.
  8. Serve stew from pumpkin, scooping out a little pumpkin with each serving.

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Wednesday, October 27, 2010

Recipe: Pumpkin Casserole

Fall Pumpkin Casserole
Serves 4 to 6

Ingredients:


  • 1 medium pumpkin (make sure it will fit in your oven)
  • 2 to 4 cups long grain or Spanish rice
  • 2 tbsp vegetable oil
  • 1 pound lean ground beef
  • 1 pound mild Italian sausage
  • 1 medium onion, peeled and diced
  • 1 28oz can tomatoes
  • 1 16oz can cut green beans
  • 1 16oz pkg shredded mozzarella
  • 1 16oz pkg shredded cheddar
Directions:
  1. Preheat the oven to 350 degrees F.
  2. Cut the top off the pumpkin, and remove the seeds and fibers.
  3. To make the casserole, cook the rice according to the package instructions.
  4. Heat the oil in a large skillet over medium heat, and brown the ground beef and sausage; drain well and set the meat aside.
  5. Sauté the onions in the same skillet. Stir the meat with the onions.
  6. To fill the pumpkin, layer the ingredients with rice, meat mixture, tomatoes, green beans, and the cheeses. Repeat this process 3 times ending with the cheeses.
  7. Place the lid back on top of the pumpkin and put it on a baking sheet.
  8. Bake for 2 ½ to 3 hours. Once the pumpkin is soft, its ready to eat.

Tuesday, October 26, 2010

Recipe: Pumpkin Bread

Pumpkin Bread or Muffins

Servings: 2 loaves or many mini muffins

Ingredients:

  • 3 1/3 cups all purpose flour, sifted
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 cups granulated sugar
  • 4 eggs
  • 1 ½ cups canned pumpkin
  • 1 cup vegetable oil
  • 2/3 cup water

Ingredients for Topping:

  • 2 tbsp salted butter, melted
  • 2 tbsp granulated sugar
  • ½ tsp cinnamon

Directions:

  1. Preheat oven to 350 degrees F.
  2. Stir the flour, baking soda, salt, cinnamon, nutmeg & sugar together in a mixing bowl. Quickly add eggs, pumpkin, oil, & water.
  3. Mix with a dough hook (or by hand) until dry ingredients are just moistened.
  4. Put mixture into 2 greased loaf pans (or mini muffin pans); bake for 1 hour.
  5. Let cool for 5 minutes, then transfer from pans to a wire rack.
  6. While loaves are still warm, brush on the melted butter and then sprinkle with sugar and cinnamon.

Monday, October 25, 2010

Recipe: Pumpkin Pie Dip

Pumpkin Pie Dip

Servings: 4 cups

Ingredients:


  • 1 8oz pkg cream cheese, softened
  • 2 cups confectioner’ sugar
  • 1 cup canned pumpkin
  • ½ cup sour cream
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp ground ginger
  • Gingersnap cookies

Directions:

  1. In a large bowl, mix the cream cheese and sugar until smooth.
  2. Add the pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Stir until blended.
  3. Serve with the gingersnaps.

Saturday, October 16, 2010

Recipes with Wine Suggestions: Pappardelle with Veal Ragù

Pappardelle with Veal Ragù

Serves 8

Ingredients

  • 3 1/2 to 4 pounds boneless veal shoulder, cut into 3-inch chunks
  • Salt and freshly ground pepper
  • All-purpose flour, for dusting
  • 1/2 cup extra-virgin olive oil
  • 1 large sweet onion, finely chopped
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground fennel
  • 1 1/2 cups dry red wine
  • Two 28-ounce cans Italian whole tomatoes, drained and chopped
  • 4 cups chicken or veal stock
  • 1 1/2 tablespoons minced rosemary
  • 2 pounds fresh pappardelle
  • Freshly grated Parmigiano-Reggiano

Directions

  1. Season the veal with salt and pepper and dust with flour, tapping off the excess. In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Add the veal and cook over moderately high heat until browned all over, about 12 minutes. Transfer the veal to a plate.
  2. Add the remaining 1/4 cup of oil to the casserole. Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes. Add the wine and boil until reduced to 1/3 cup, 5 minutes. Add the tomatoes and cook over moderately high heat for 5 minutes. Add the stock and rosemary and bring to a boil. Add the veal, cover partially and cook over low heat until very tender, 2 hours.
  3. Remove the meat and shred it. Boil the sauce until slightly reduced, about 10 minutes. Stir in the meat.
  4. In a large pot of boiling salted water, cook the pappardelle until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Serve with cheese at the table.

Wine Suggestion: Medium-bodied Chianti (An Old World Tuscan dish with a Tuscan wine)

(source: foodandwine.com)

Saturday, October 9, 2010

FYI - Persimmons

PERSIMMONS
You know it’s getting close to the holidays when you start to see Persimmons again. Though they originated in China, they quickly spread throughout Asia and finally made it to American shores in the 1800’s. Only 2 varieties are readily available: the Hachiya, which are plum shaped and are too astringent to eat until completely soft and ripe; and the Fuyu, which are shaped like a small tomato, and can be eaten while still firm. Both boast glossy orange-red skins and come with their pretty calyx (the stem) intact. Sweet with a hint of nutmeg spiciness, these fruit can be eaten raw or made into baked treats!

Friday, October 8, 2010

Recipes with Wine Suggestions: Leek & Pecorino Pizza


Leek & Pecorino Pizza

Ingredients
  • All-purpose flour, for dusting
  • 1 1/2 pounds Doris' pizza dough, cut into 8 pieces
  • 1/4 cup plus 2 tablespoons Doris' Own extra-virgin olive oil, plus more for brushing
  • 2 large leeks, sliced 1/4 inch thick
  • Salt and freshly ground black pepper
  • 3/4 pound ground lamb (ground fresh in our meat department)
  • 32 cherry tomatoes, halved
  • 1/4 pound truffled pecorino cheese, thinly sliced
Directions
  1. Preheat the oven to 500°.
  2. Heat a pizza stone on the bottom of the oven for 45 minutes. (Alternatively, heat a large inverted baking sheet on the bottom rack of the oven for 5 minutes.)
  3. On a lightly floured work surface, roll out each piece of dough to a 7-inch round.
  4. Oil 3 large baking sheets and place the dough rounds on the sheets.
  5. Cover with plastic wrap and let rest for 15 minutes.
  6. Meanwhile, in a large skillet, heat 1/4 cup of the olive oil.
  7. Add the leeks, season with salt and pepper and cook over moderate heat until softened, about 8 minutes; transfer to a plate.
  8. Add the 2 tablespoons of olive oil to the skillet.
  9. Add the lamb, season with salt and pepper and cook until no pink remains, about 5 minutes.
  10. Generously flour a pizza peel.
  11. Place a dough round on the peel and brush with olive oil.
  12. Top with some of the leeks, lamb, tomatoes and pecorino cheese.
  13. Slide the dough round onto the hot stone or baking sheet and bake for about 4 minutes, until bubbling and crisp.
  14. Repeat with the remaining ingredients and serve.

This pizza goes well with a light, spicy Oregon Pinot Noir

(source: foodandwine.com)

Thursday, October 7, 2010

Recipes with Wine Suggestions: Lamb Chops with Frizzled Herbs

Herbed Lamb Chops

Tip: Frying herbs like rosemary, parsley and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 8 large garlic cloves, chopped
  • 1/4 cup plus 2 tablespoons rosemary leaves
  • 24 frenched lamb chops (about 5 1/2 pounds)
  • Vegetable oil, for frying
  • 16 sage leaves
  • 1/4 cup flat-leaf parsley leaves
  • Kosher salt and freshly ground pepper
Directions
  1. In a large glass baking dish, whisk the olive oil, vinegar, garlic and 2 tablespoons of the rosemary. Add the chops to the marinade and turn to coat. Let stand for 30 minutes.
  2. Meanwhile, in a small saucepan, heat 1/2 inch of vegetable oil until shimmering. Add the remaining 1/4 cup of rosemary leaves to the hot oil and fry for 15 seconds. Using a slotted spoon, transfer the rosemary to paper towels to drain. Fry the sage leaves until the bubbles in the oil subside, about 45 seconds; transfer to the paper towels. Add the parsley leaves to the hot oil and cover the pan immediately to avoid splattering; fry for 15 seconds, then add to the other herbs. Season the herbs with salt.
  3. Heat a grill pan. Scrape the marinade off the lamb chops and season the chops with salt and pepper. Working in batches, grill the chops over moderately high heat, turning once, just until pink in the center, about 6 minutes total. Transfer the lamb chops to plates, sprinkle with the frizzled herbs and serve.

Wine Suggestion: Serve with a powerful Cabernet Sauvignon

(source: foodandwine.com)

Weekly Ad 10/7/10 - 10/13/10

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Saturday, October 2, 2010

Win a Trip to Little Italy!



Click on the images to view better.

There are two runner-up prizes:

  • First runner-up $50 Doris Gift Card
  • Second runner-up - 2 tickets to a Panthers Home game
Pumpkin Muffins

· 2 cups flour
· 2 teaspoons baking powder
· 1/2 teaspoon baking soda
· 1 scant teaspoon ground cinnamon
· 1/2 teaspoon ground ginger
· 1/2 teaspoon ground nutmeg
· 1/2 teaspoon salt
· 1 can (15 to 16 ounces) pumpkin puree
· 1/3 cup melted butter
· 1/2 cup evaporated milk or half-and-half
· 1/2 cup brown sugar, packed
· 1/4 cup granulated sugar
· 2 large eggs, beaten
· 1 teaspoon vanilla
· 1/2 to 3/4 cup chopped pecans or raisins
· cinnamon-sugar, optional

Preparation:
Directions for Pumpkin Muffins


  1. In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
  2. Stir to blend In separate bowl,
  3. combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
  4. Stir pumpkin mixture into the dry ingredients until moistened.
  5. Fold in pecans or raisins.
  6. Do not overmix.
  7. Line 12-cup muffin tin with paper liners or grease well and dust with flour.
  8. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired,
  9. Bake at 375° for 20 to 25 minutes.
  10. Serve warm or at room temperature.

Makes 12 to 16 pumpkin muffins.

Friday, October 1, 2010

Pumpkin Pudding

Pumpkin Pudding

  • 2 cups pumpkin purée
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 3 eggs, slightly beaten
  • 1 cup heavy cream
  • 3/4 cup milk
  1. Blend all ingredients;
  2. Pour into a buttered 1 1/2 quart casserole.
  3. Bake at 350° for 55 to 65 minutes or until a knife inserted near center comes out clean.
  4. Cool and garnish with dollops of whipped cream or whipped topping.