Streusel Topped Blueberry Muffins

Tender, tantalizing, warm and delicious. Crowned with a crunchy streusel topping, this muffin is perfectly sweet. A delightful accompaniment to your morning coffee.

Streusel Topped Blueberry Muffins
(adapted from Pillsbury’s The Complete Book of Baking)

You will need:
2 cups all purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup oil
1 egg beaten
1 teaspoon grated lemon or orange zest

Preheat oven to 400 degrees. Line a 12 cup regular muffin pan or 6 cup large muffin pan with paper baking cups. In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine milk, oil and egg and 1 teaspoon grated lemon or orange zest.; blend well. Add wet ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (Batter will be lumpy). Stir in 1 cup fresh or frozen blueberries (do not thaw). Fill muffin cups 2/3 full.

Streusel Topping

1/3 cup sugar
1/4 cup all purpose flour
2 tablespoons butter

In a small bowl, combine sugar and flour, Using a pastry blender or fork, cut in butter until crumbly. Sprinkle over batter.
Bake at 400 for 20-25 minutes or until tooth pick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.

Italian Chopped Salad (Portillo’s)

Posted by Brenda K. Agresta in Salads and tagged with chopped salad, portillio's, salad January 23, 2014

If you’re from the Chicagoland area, you’re familiar with Portillo’s and this fabulous salad. If not, let me clue you in.

A Chicago native, Dick Portillo opened his first hot dog stand in a 6′ x 12′ trailer in the suburb of Villa Park in 1963. A big success by 1967, “The Dog House” was remodeled and renamed “Portillo’s”. Today the Portillo’s Restaurant Group has over 4,000 employees and 50 restaurants. Famous for their hot dogs, burgers and italian beef, salads were added in 1993 and this Italian chopped salad is one of their most popular. Chock full of tasty ingredients, this salad is served as a main course and is very satisfying.

My version is adapted from Christine Trevino’s copy cat recipe at christinetrevino.com

The Sweet Italian Dressing recipe is from the July 7, 2006 Chicago Sun Times, and was submitted by Dennis Cottini, Glenview, IL

You will need:
Ditalini pasta (One cup dried pasta)
One 7 ounce package romaine leaves (4 cups chopped)
One small head iceberg lettuce (3 cups chopped)
One 8 ounce package pre-shredded red cabbage (2-1/2 cups chopped)
2 large fresh tomatoes
Green onions (One cup sliced)
12 slices bacon (1 cup cooked diced)
4 oz. gorgonzola cheese crumbled

Cook pasta following package directions. Drain and set aside to cool.
Cook bacon until crisp. Chop into bite size pieces.
Wash lettuce and cabbage, remove excess water using a salad spinner.
Chop lettuce and cabbage. Slice onion, seed and dice tomatoes.
Add lettuce, cabbage, tomatoes and onions to a large salad bowl. Top with pasta, bacon and cheese. Toss to combine.
Add dressing to taste, toss and serve. Tip- only add dressing to number of portions you’ll be serving. Store any un-used salad in refrigerator and add dressing when you are ready to serve, otherwise leftovers will be soggy. This recipe makes 6 large main course portions.

Sweet Italian Dressing (Makes 2/3 cup)
You will need:
1/4 cup balsamic vinegar
2 cloves garlic, peeled and minced
1 teaspoon sugar
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil

Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor fitted with a metal blade. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified.

Baked Gnocchi with Bacon, Tomatoes and Mozzarella

Posted by Brenda K. Agresta in Dinner Ideas and tagged with gnocchi January 21, 2014

I’m a big fan of Pinterest, but I’m not overly zealous when it comes to pinning. I only pin things I truly have an interest in and would like to try and I’ve actually made quite a few of the dishes I’ve pinned.

I love gnocchi and I’m always looking for a new way to incorporate it in a dish. Potato gnocchi is a plump pillowy dumpling that marries well with a robust flavorful sauce. I’ve used it mainly in soups, so I was intrigued when I came across a baked gnocchi recipe. Paired with a spicy tomato sauce and baked with a top layer of mozzarella, this dish comes together quickly for a hearty week night meal. Add a salad and crusty warm bread and you’ve got an easy dinner for 4.

My version is adapted from Alida Ryder’s recipe at Simply-Delicious.co.za

You will need:

1 pound potato gnocchi
1 teaspoon salt
6 ounces pancetta diced. You can use regular bacon, but the pancetta lends a rich flavor to the sauce.
2 cloves garlic, minced
2 tablespoons canned chipotle chili sauce (you’ll find this next to the chipotles in adobo sauce at your grocery store)
1 14 1/2 ounce can diced tomatoes
3 tablespoons cream (you can use plain yogurt or half and half)
1/2 teaspoon Italian herb mixture
1/4 cup chopped fresh parsley
1 and 1/2 cups shredded mozzarella or Italian blend cheese.

Pre-heat oven to 400 degrees.

Start a pot of water to prepare the gnocchi. When water comes to a boil, add a teaspoon of salt. Cook the gnocchi according to package directions. Drain.
Dice pancetta and add to a large heated skillet. Cook until fat has rendered and pancetta is crisp. Remove all but one teaspoon of fat.
Add garlic and continue to cook for about a minute, being careful not to let the garlic burn.
Add tomatoes and herbs to the pancetta and simmer on low heat for about 5 minutes. Add cream, remove from heat.
Add the cooked gnocchi to the sauce.
Pour the gnocchi and sauce into a oven proof baking dish and top with the grated cheese.
Bake for 12-15 minutes or until cheese is melted and sauce is bubbly. Remove from oven and garnish with parsley.

And there you have it. Oohey, gooey, cheesy. spicy and delish.

“Cutie” Pie (Mandarin Orange Tart with Gingersnap Crust)

Posted by Brenda K. Agresta in My Oh My I Love Pie and tagged with orange tart January 17, 2014

I’m sure everyone is familiar with Cuties, especially if you have kids. A hybrid between a mandarin and sweet orange, “Cutie” California Clementines are at their peak. Available November through April, these juicy compact citrus fruits are a sweet treat and we have been enjoying them all season.

Flipping through my recipes looking for dessert ideas for the weekend, I came across a recipe for Key Lime pie and had an epiphany. Ok, a bit dramatic, but still an interesting plan. Why not switch out the lime juice and zest with mandarin orange juice and zest and substitute gingersnaps for the graham crackers. Sounds like a great combination, so I gave it a whirl. The result, a fabulously, light, creamy and quite orangey, sweet surprise.

Here’s what you’ll need:

Gingersnap Crust (adapted from Martha Stewart)
1 3/4 cups gingersnap crumbs (about 40 cookies, I used Archway)
1/4 cup light or dark brown sugar
1 teaspoon all purpose flour
1/2 teaspoon kosher salt
1/2 stick melted butter
9 inch tart pan with removable bottom.

Preheat the oven to 350 degrees. Add cookies to bowl of a food processor and pulse until fine crumbs.

Transfer cookie crumbs to a medium sized mixing bowl and add brown sugar, flour and salt. Mix well.

Add melted butter.

Combine cookie crumbs and butter, then transfer mixture to your tart pan.

Press crumb mixture firmly on bottom and up the sides of the pan. Transfer tart pan to a foil lined baking sheet and into the oven. Bake for 8 minutes. Remove from oven and cool on a cooling rack while you prepare the filling. Reduce oven temperature to 325 degrees.

Here’s what you’ll need for the filling:
1/2 cup fresh squeezed mandarin orange juice (about 4/1/2 Cuties)
3 teaspoons zest (about 5 cuties)
4 egg yolks
1 14 oz can sweetened condensed milk

Start with zesting the cuties. Using a rasp zester, carefully remove the rind from the orange. Do not remove the white pith which is bitter tasting.

Next juice the Cuties using your preferred method.

In a large mixing bowl, beat the egg yolks with the juice and sweetened condensed milk. Add zest and stir into the batter.

Pour batter into cooled crust.

Bake for 17 minutes. The center should be set, but jiggle slightly when lightly shaken. Cool completely on wire rack then move to the refrigerator to chill.

How you wish to garnish is entirely up to you. These next steps are totally optional. I chose to pipe freshly made whipped cream onto the top of the tart and added candied mandarin orange slices for a special touch.

For the whipped cream:

Pour 1 cup chilled heavy whipping cream to the bowl of an electric mixer fitted with a whisk attachment. (for best results, chill the bowl and the beater before using). Add 1 tablespoon sugar. Start on low and gradually increase speed to medium high. (8 on a KitchenAid stand mixer) The cream will start to thicken and soft peaks will form. Continue until the cream stands in stiff, sharp peaks. This only takes a few minutes; watch the cream closely and do not over whip or you might end up with butter. Add whipped cream to a piping bag with decorative tip and pipe decorative swirls onto the tart as you wish. I used Wilton large tip 6B. If you don’t want to pipe the cream and prefer just to cover the top of the tart with it, increase the amount of cream to 1 and 1/2 cups and add another tablespoon of sugar.

For the candied oranges, slice 2-3 Cuties into 1/8 inch slices.

Bring 1 cup water and 1 cup sugar to a low boil. Add fruit slices and simmer on low for about 45 minutes until the rind is very soft and the fruit is translucent. Turn fruit every 15 minutes.

Transfer fruit to a wire rack and cool completely.

Slice in half and insert in between swirls of whipped cream.

Now, slice this puppy up and partake in all the goodness.

Goodness, to the very last bite.

Ragu alla Bolognese with Penne

Posted by Brenda K. Agresta in Dinner Ideas and tagged with Bolognese, pasta, penne, ragu January 12, 2014

Having a Melt Down

In a weeks time we have gone from scary low temps and severe wind chill warnings to heavy rains and flood warnings. A 57 degree temperature change in 4 days.
And while the temps may be climbing, winter is far from over. It’s still very damp and cold out and I need to be warmed from the inside out.

Today I’m feeling rather saucy. A bolognese, perhaps. Now, a genuine bolognese is a meat based sauce, that is slooooow simmered. Like 3 and 1/2 hours slow. It’s traditionally paired with tagliatelle, a fresh broad flat egg noodle which is similar to fettuccine. But since I spent the majority of the day running errands and dodging pot holes, I just don’t have 3 hours to simmer, and well, homemade pasta, not going to happen. Someday when I’m retired, maybe. Let’s be real. Probably not. Sorry Martha. I’m feeling so ashamed.

Here’s my version of this amazing pasta sauce.

Ragu alla Bolognese with Penne

1 lb Penne Pasta ( I like De Cecco)
Freshly grated Parmesan
1 tablespoon butter
1 tablespoon olive oil plus 1 teaspoon
3 ounces pancetta, smalled diced
3 cloves garlic, minced
1 large onion red onion, minced (1 cup)
2 medium carrots, minced (1 cup)
2 stalks celery, minced (1 cup)
1 pound lean ground beef
1 28 ounce can whole tomatoes. Preferably San Marzano.
1/2 cup tomato paste
1 cup dry red wine (something you like to drink, do not use cooking wine)
1 cup whole milk
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Mince carrots, celery and onion

Dice pancetta

Heat a saucepan, add the butter and oil. Add pancetta.

Sauté on medium high heat until crisp and fat has rendered.

Reduce heat to medium and add the minced carrots, onion and celery. Saute for about 10 minutes, stirring often. Add garlic and cook until softened another 2 minutes.

Push vegetables to the outside of the pan. Add another teaspoon of oil and add ground beef in center of pan.

Break up the meat and cook until no longer pink.

Add oregano and basil, salt, pepper and tomato paste, stir well. Add tomatoes and red wine.

Break up tomatoes and simmer for 15 minutes.

Add milk and stir.

Cover and continue to simmer on very low heat for another 45 minutes.

Cook pasta according to package directions and drain. Top penne with sauce, grated parmesan, parsley and serve. So yummy.

Chunky Potato Soup with Perfect Thyme Popovers

Posted by Brenda K. Agresta in Dinner Ideas and tagged with popovers, Potato soup January 9, 2014

For some reason whenever the weather forecast calls for measurable snowfall, I feel the need to run to the grocery store and stock up like the end is near. You’d think I was shopping for 8 people instead of just 2. I always feel the need to make sure my pantry and freezer is stocked full of every imaginable ingredient needed for endless culinary possibilities. I mean, what if I never make it out again? Seriously, I can practically see Target and Walmart from the end of my street. I suppose I could walk there. Well, maybe Wes could walk there.

So as I ponder over the mounds of potatoes in my basement, it occurs to me- January is National soup month! And what warms the soul more than a steamy bowl of hearty homemade soup? Well, how about potato soup with a beautifully puffed and crusty popover?

Chunky Potato Soup
6 servings

You will need:
¼ cup butter
1 yellow onion, thinly sliced
¼ cup flour
1 ½ tsp dry mustard
4 cups warm chicken broth
1 cup grated carrots
4 cups yukon gold potatoes, peeled and medium diced.
1 teaspoon each kosher salt and freshly ground black pepper
¼ tsp dried thyme
¼ tsp dried tarragon
2 ½ cups half and half
2 cups shredded cheddar cheese divided.
Sliced green onion and cooked crisp bacon for garnish

In a large saucepan, sauté the onion in butter over moderate heat until soft. Stir in flour and dry mustard to make a basic roux. Cook the flour mixture on low heat for about 3-4 minutes until cooked but not browned. You want to be sure the flour is cooked otherwise your soup will have a raw flour taste.

Slowly add the warm chicken broth and bring to a low simmer, stirring until soup is smooth. Add the carrots and potatoes, tarragon and thyme. Continue to simmer partially covered, for 30 minutes. Add half and half and bring again to a simmer. (Tip: I warm the broth and milk in the microwave before adding so the soup comes up to temperature quicker).

To thicken the soup, remove 1 cup of potatoes and liquid from your saucepan and pour into a blender. Pulse until thick but no longer chunky. Add back into the saucepan. Reduce the heat to low and stir in 1 cup of the cheese until melted. Season with salt and pepper.

Ladle into soup bowls and garnish with remaining grated cheese, sliced green onion and diced bacon. Dress it up pretty and serve.

Now for 6 popovers you will need:

3 Tbs. unsalted butter, melted
3 eggs, lightly beaten
1 cup milk
1 cup all-purpose ﬂour
1/2 tsp. salt
1/2 teaspoon dried thyme

For best results, you will need a six cup popover pan which is designed to promote the proper air circulation and amount of heat that allows the popovers to rise properly. Simply double the recipe for 12 popovers. Wow, I’m a math genius.

Preheat the oven to 450°F. Spray the wells of your popover pan with nonstick cooking spray. Pour 1/2 tsp. of the melted butter into each cup.   Next, whisk the eggs and milk together in a medium bowl then whisk in remaining melted butter. In a large bowl, whisk together the flour, thyme and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes. Whisk, Whisk Whisk! Did I mention you will need a whisk?

Divide the batter among the prepared cups and bake for 20 minutes.

Watch through the window of the oven door as the batter rises up to glory, but resist the temptation to open the door! Reduce the oven temperature to 325°F and bake for 15 minutes more. Remove from the oven and invert the pan onto a wire rack.

Now savor all the joy of that buttery, steamy, airy, flaky deliciousness.

(Popover recipe adapted from Williams Sonoma Kitchen)

Banana Blueberry Muffins

Posted by Brenda K. Agresta in Do You Know the Muffin Man and tagged with blueberry, Blueberry Muffin, muffin January 5, 2014

Winter has blown in with all it’s fury this morning. Waking up to 16 degrees on the thermometer and the sound of snow blowers and shovels around the neighborhood, we know we are in for another blustery, cold and snowy day. Wes piles on the winter attire and heads out to crank up the snow blower and I head into the kitchen to crank up the breakfast. We love a big breakfast on Sunday mornings, especially during the winter months. Craving something other than biscuits with our omelet, I know that ripe bananas in the fruit bowl and blueberries in the freezer can only mean one thing. Hot, delicious muffins.

This recipe is adapted from Pillsbury’s Complete Book of Baking for Banana Blueberry Mini Loaves

Banana Blueberry Muffins

Makes 16 regular sized muffins.
Preheat oven to 400 degrees

You will need:

1 cup sugar
1/2 cup canola oil
1 cup (2 medium) mashed ripe bananas
1/2 cup plain or vanilla yogurt
1 teaspoon vanilla
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries (do not thaw)

Line 2 cupcake pans with cupcake liners for 16 muffins

In a large mixing bowl, beat the sugar and oil. Add the bananas, yogurt, vanilla and eggs and blend well. Add flour, baking soda and salt and blend just until combined.
In a separate small bowl, add the blueberries and 1 teaspoon flour. Gently coat the blueberries with the flour. This will prevent the berries from sinking to the bottom of the muffins. Gently fold the berries into the batter. Using an ice cream scoop, fill the muffin cups, about 3/4 full.

Bake at 400 degrees for 18-20 minutes, until golden brown. You can test for doneness by inserting a toothpick in the center of the muffins. If it comes out clean, the muffins are done. Remove from oven. Let sit in the pan for about 5 minutes, then remove from pan. Cool on a cooling rack.

Chicken Pot Pie with Puff Pastry

Posted by Brenda K. Agresta in Dinner Ideas and tagged with chicken, chicken pot pie, pot pie January 3, 2014

The winter weather here in the western suburbs of Chicago is, shall we say, a tad colder than where I come from. I recall growing up in L.A. (Lower Alabama), playing volleyball in the front yard on Christmas day, wearing shorts and a T-Shirt. So it “tickles” me when I see a Facebook post complaining about the “cold” weather back in Bama. I guess it’s all relative, right? One girl’s 30 degrees is another girl’s 7 below zero. And since that’s the kind of weather we are all having lately, I thought it would be good for the first recipe I share to be tummy warming comfort food. So let’s talk about Chicken Pot Pie.

I start getting those cravings for fall soups and fare around mid October, when the leaves start to change and there’s a little nip in the air. Chicken Pot Pie is one of my husband Wes’s favorites, and because I enjoy making his tummy, you know, happy, happy, happy- it’s one of the first fall recipes I like to make. Sometimes I’ll make it as an actual pie, baked in the oven, which is great if you’re having company or want leftovers (no, Wes, you can’t have a 3rd piece). Here’s a version I make just for the two of us. It has only a top crust, made from puff pastry, which is baked separately. The cooked filling goes into individual bowls with the pastry on top. It’s a very nice presentation (hence, the flair), which I’m all about. You eat with your eyes first you know. This will make 2 large portions or 4 medium portions. Hope you like it.

Ingredients for about 4 cups of filling:

1 ½ cups cooked chicken breast cut into cubes

¼ cup butter

1/3 cup flour

1/3 cup chopped onion

1 teaspoon salt

1/3 teaspoon pepper

1 teaspoon Herbs de Provence

1 ½ cups chicken broth

½ cup milk

1 1/2 cups frozen mixed vegetables

1 medium potato, pre-cooked and cubed

1 package frozen puff pastry

1 egg

The night before, following the directions on the package, thaw the puff pastry in the refrigerator. Thaw one sheet for 2 servings, or both sheets for 4 servings.

Roast the chicken. I find this method to produce a more flavorful, and moist chicken breast than boiling. Take one large chicken breast, (bone in and skin on), place it on a foil lined sheet pan. Brush the chicken with olive oil, and season with salt and pepper and Herbs de Provence.

Roast in a 350 degree oven for about 45 minutes, until the skin is crisp and lightly browned. Roasting time will vary depending upon the size of your breast (I’m referring to the chicken, here, of course). Use a instant read thermometer if you are unsure. The chicken should be cooked to an internal temperature of 165 degrees, which is a safe minimum internal cooking temperature according to food safety.gov.

Let the chicken rest until cool enough to handle. Remove skin and shred or cut into bite size pieces.

Cook the potato. You can bake in the oven or microwave just until tender, but still firm. Cool and dice.

In a medium saucepan, melt the butter over medium heat. Add onion; cook until tender, about 2 minutes. Stir in flour, salt and pepper. Cook stirring constantly for about 3 minutes until the flour mixture is bubbly.

Stir in the broth and milk. Heat until bubbly, stirring constantly. Stir in chicken and vegetables until heated through. Keep warm while you prepare the pastry.

Make an egg wash. Crack one egg into a bowl and add a teaspoon of water. Beat egg and water.

Carefully unfold one of the puff pastry sheets on a lightly floured board. Gently press at the seams. Using a pastry wheel or sharp knife, cut length wise into 10 strips.

Cut those strips in half so you have 20 strips.

On a sheet pan lined with parchment paper, place 5 strips, about a 1/4 inch apart.

Weave 4 more strips into a basket weave pattern. (over, under, alternating rows). Repeat with the remaining strips (you will have 2 strips left over).

If you are making 4 servings, repeat this process with the second pastry sheet. Brush with egg wash and sprinkle with Herbs de Provence or dried thyme.

Bake in a 400 degree oven until puffed and golden, about 15 minutes.

Divide mixture into serving bowls. Top each bowl with puff pastry and serve.

If you prefer to make this recipe into a pie, you will need a double pie crust instead of the puff pastry. Place the bottom pie crust into a 9 inch pie plate. Spoon the prepared filling into the crust, place the second crust on top and flute the edge. Cut 4 slits in the top and cover the edges of the crust with foil to prevent over browning.

Bake for 35 to 40 minutes at 425 until crust is golden brown.

A Flair for Fare

Sharing my love of food and stories of inspiration

Author Archives: Brenda K. Agresta

Streusel Topped Blueberry Muffins

Italian Chopped Salad (Portillo’s)

Baked Gnocchi with Bacon, Tomatoes and Mozzarella

“Cutie” Pie (Mandarin Orange Tart with Gingersnap Crust)

Ragu alla Bolognese with Penne

Chunky Potato Soup with Perfect Thyme Popovers

Banana Blueberry Muffins

Chicken Pot Pie with Puff Pastry