Author: laurielufkin

I have a cooking show called Inspired Cooking!

Summer Porch Supper Recipes

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Welcome to Inspired Cooking with Laurie Lufkin.  These are the recipes that go with this weeks episode shown on Cape Ann TV Tuesday at 8:30, Friday at 4:30 and Sunday morning at 11:30.  Thanks for watching!

Enjoy these rich crackers with a glass of chilled crisp Sauvignon Blanc.

Peppered Parmesan Pecan Crackers

4 oz parmesan cheese, finely grated

½ cup butter, softened

2 oz sharp cheddar cheese, finely grated

½ cup all purpose flour

½ cup yellow cornmeal

1 ½ teaspoon finely ground black pepper

1 teaspoon thyme (or other herb)

1 cup toasted pecans, finely chopped

In the food processor, combine cheeses, butter, flour, cornmeal, pepper and herbs.  Pulse until dough forms a ball.  Turn out onto floured surface and sprinkle with pecans and work in.  Divide dough in half, roll into a 12” log and wrap in wax paper or plastic wrap.  Refrigerate for 2 hours or until firm.

Preheat oven to 400 degrees.

Cover two baking sheets with parchment paper.  Slice dough into 1/8” rounds and reshape if necessary.

Bake for 10 minutes, turning sheets at 5 minutes.  Remove from oven and transfer to a cooling rack.  Crackers keep well in an airtight container for up to a week

Enjoy!

Peppery Parmesan Pecan Crackers

Grilled Salmon Salad with Purple Pomegranate Vinaigrette

For the vinaigrette:

1 tablespoon balsamic vinegar

½ cup unsweetened pomegranate juice

1 teaspoon finely chopped shallot

½ teaspoon Dijon mustard

1-2 tablespoons honey, to taste

¼ cup extra virgin olive oil

½ cup canola or light olive oil

¼ tsp kosher salt

¼ teaspoon freshly ground black pepper

Whisk all together in large bowl.  Refrigerate until ready to serve

For the Salad:

As you might have guessed,  I used some of my favorite salad ingredients, grilled the salmon (which I seasoned simply with salt and pepper),  tossed the salad ingredients with the vinaigrette, topped it with the salmon and called it an entree.

I used Romaine lettuce, radicchio, sliced grape tomatoes, goat cheese, fresh corn kernels (from leftover corn from dinner the night before) and chopped cooked bacon and English cucumbers that I sliced into sticks.  Because the dressing is tangy and tart, I wanted some sweetness and creaminess in the body of the salad and the goat cheese, tomatoes and corn fit that bill.  The bacon added a little smoky saltiness and the sliced cucumbers sticks added a fresh contrast in both taste and shape.

For your protein, you could grill chicken, pork tenderloin and slice it or pretty much anything you like.   For a special indulgence, some grilled lobster tail or scallops would be amazing!

I hope you enjoy making up your own porch supper pairings.

Salmon Salad with Purple Pomegranate Vinaigrette

For the dessert:

Orange Spiked Caramelized Banana Parfait

¼ cups salted butter

1/3 cup brown sugar

4 cups bananas, thinly sliced

1 teaspoon vanilla extract

1 teaspoon grated ginger

5-6 slices pound cake

Vanilla ice cream

In a medium saucepan over medium heat, melt together butter and brown sugar.  Stir until smooth and sugar is dissolved, about 5 minutes.  Add in bananas and toss to coat, stirring frequently.  Lower heat and add vanilla extract and grated ginger.  Cook until bananas are slightly translucent and beginning to brown, about 5 more minutes.  Remove pan from heat and set aside.

Cut pound cake into 1” slices and layer with bananas into serving dishes or glasses.  Top with vanilla ice cream.  Makes 4 servings but can easily be increased to serve more people.  Enjoy!

Caramelized Banana & Orange Parfaits

Keeping it local–Recipes from Inspired Cooking Episode 6

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Keeping it local–Recipes from Inspired Cooking Episode 6

So, here it is!  My big 15 minutes of fame.    This is my “speed round” recipe from Ultimate Recipe Showdown on Food Network.  Truth be told, I used cod on the Food Network but the haddock looked better the morning I taped this episode of Inspired Cooking so I went with it.

Inspired Cooking airs Tuesdays at 8:30, Fridays at 4:30 and Sunday at 11:30 am on Channel 12, Cape Ann TV.  I hope you will watch!

Here is the exact recipe submitted for Ultimate Recipe Showdown.  This makes 5 portions but you can easily scale it down or up.    Yes, I might be showing off here a little bit but if you had a recipe on http://www.foodnetwork.com wouldn’t you publish the link to it too?

http://www.foodnetwork.com/recipes/north-atlantic-pan-seared-cod-with-new-england-succotash-and-cranberry-vinaigrette-recipe/index.html

Pan Seared Cod with New England Succotash and Cranberry Vinaigrette

I am still humbled by the number of people who stop me on the street, the grocery store, etc to tell me how much they loved watching me on Food Network and how proud it made them that a local girl was cooking food native to New England.   Thank you all for your support!

And here is the dessert recipe.  This is a generic biscotti recipe but I added the cardamom and nutmeg.  You can change the spices to suit your taste.  I divided the dough into 4 even portions and added the “mix-ins.”  I used dried strawberries and almonds, dried blueberries and white chocolate chips, candied ginger and dried peaches and dried cranberries and walnuts.  Enjoy!

I called them “biscookies” as they are only  baked once.  I know that if you break down the Italian “biscotti” the word “biscookies” makes no sense so please forgive my “artistic licencse” with the word.

"Biscookies" Four Ways

“Biscookies”

3 cups flour

1 ½ tbs baking powder

¼ tsp salt

1 tsp cardamom

¾ tsp nutmeg

½ cup unsalted butter, cold

¾ cup sugar

¾ cup light brown sugar

2 eggs

1 ½ tsp vanilla extract

Preheat oven to 350 degrees.  Cover two large baking sheets with parchment and set aside.

Whisk together dry ingredients and set asided.

In a large bowl, cream butter, sugar and brown sugar until well combined and lighter in color.  Add eggs, one at a time and vanilla extract.  Beat until lighter in color and well mixed.  With mixer running on low, add dry ingredients and beat until incorporated.

Divide dough into 4 portions and knead in “mix ins” as desired.  Form into 4 loaves and bake two loaves to a sheet.  I used a couple of tablespoons of each mix in per batch.

Bake at 350º for approx 30 min. when loaves turn light brown.  Remove from oven and cool for 15 minutes.  Slice on the diagonal.  Allow to cool completely and drizzle with chocolate if desired.

For the chocolate drizzle:

½ cup chocolate, finely chopped

½ teaspoon shortening

In a small microwave safe bowl, combine chocolate and shortening.  Cook on high power for 1 minute.  Remove from microwave and stir until smooth.  Spoon in to a small plastic zip top bag, seal bag, snip corner of bag and drizzle over ‘biscookies.”  Allow chocolate to harden before serving.

Please email me with any questions or comments about the show or my recipes.  I hope you are enjoying all of this as much as I am enjoying doing it!

It’s All About Ice Cream!

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I hope you will make these recipes for ultra dark chocolatey cookies for the “greenhead” ice cream sandwiches and the fantastic toasted pecan cinnamon blondies with they spiced apple compote to make a wonderful sundae with vanilla ice cream!

Inspired Cooking airs on Cape Ann TV ch 12 Tuesdays at 8:30, Fridays at 4:30 and Sunday morning at 11:30.  I hope you will tune in!

Double Darks

2 cups all purpose flour

1 cup natural cocoa powder

1 teaspoon baking soda

1 tablespoon espresso powder

½ teaspoon kosher salt

16 oz. semisweet chocolate (8 oz chopped)

1 cup salted butter

3 cups granulated sugar

4 large eggs at room temperature

1 tablespoon vanilla extract

Preheat oven to 350 degrees.  Line 4 large baking sheets with parchment and set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, espresso powder and salt and set aside.

In a microwave safe dish, melt butter and chopped chocolate in the microwave, about 1 ½ -3 minutes (individual microwave power will vary).  Stir until smooth and allow to cool slightly.

In the bowl of a stand mixer or with a hand mixer in a large bowl, combine sugar, eggs and vanilla until well blended and lighter in color.  Gradually mix in flour mixture and then chocolate mixture and finally chopped chocolate.

Using a #40 ice cream scoop (about 1 ½”) scoop onto prepared baking sheets, 9 to a sheet.  Bake 15-17 minutes in preheated oven until cookies are flat and surfaces are cracked.

To assemble, press a large scoop of mint chocolate chip (or another favorite ice cream) between two cookies

Enjoy!

*these cookies keep well in an airtight container for up to a week.  You can also make the ice cream sandwiches well in advance, wrap them individually and freeze them until ready to serve.

Cinnamon Pecan Blondies Sundaes with Warm Apple Sauce

2/3 cup salted butter, melted

1 pound light brown sugar (yes, one pound, about 2 1/2 cups)

3 large eggs

1 teaspoon vanilla extract

2 ¾ cup all purpose flour

2 ½ teaspoons baking powder

1 teaspoon salt

¾ cup cinnamon baking chips

½ cup toasted pecans, coarsely chopped

Preheat oven to 350 degrees.  Spray 9 x 13 baking dish with nonstick spray and set aside.

In a medium bowl, whisk together flour, salt and baking powder.  Set aside.

In a large bowl, stir together butter and brown sugar and extract until smooth.  Add eggs and stir until combined.  Gradually stir in dry ingredients until incorporated.  Mix in cinnamon chips and pecans and pour dough into prepared pan.  Wet fingers with water and press batter into pan.

Bake 25-30 minutes until center is just set and edges are lightly browned.  Allow too cool about ½ hour before slicing.  Serve with vanilla ice cream and warm apple sauce.  Enjoy!

Warm Apple Sauce (this sauce is great on french toast too!)

4 tablespoon salted butter

2 tablespoons brown sugar

3 cups cooking apples (empire, gala) peeled, cored & sliced or cubed

Pinch salt

½ teaspoon cinnamon

½ teaspoon freshly grated nutmeg

In a large saucepan, melt together butter and brown sugar.  Add remaining ingredients and cook for 15-20 minutes or until apples are soft and cooked through.  Serve with cinnamon pecan blondies and vanilla ice cream.

To assemble, cut blondies into desired size and place in a serving dish.  Top with a generous scoop of vanilla ice cream and several spoonfuls of warm apple sauce.  Sprinkle with additional toasted pecans if desired.  Enjoy!

Blondies keep well tightly wrapped or in an airtight container.

All of this–for $20.00! Cook a great meal on a budget

Posted on by laurielufkin

White Bean and Chicken Chili with Green Chile Sour Cream

this recipe makes a huge batch of chili—make sure to use a large pot

2 cups onion, diced

4 cloves garlic, minced

¼ cup olive oil

1 large red pepper, diced

1 large green pepper, diced

4 large chicken breasts, cut into ½ inch dice

¼ all purpose flour

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon chili powder

4 teaspoons ground cumin

2 teaspoons ground oregano

4-15 oz cans cannellini beans

9 cups chicken broth, divided

2-4.25 oz cans diced green chiles

1-15 oz can navy beans

2 cups corn kernels

2 cups shredded Monterey jack cheese

¼-1/2 cup freshly chopped cilantro, to taste

Hot sauce to taste

Additional salt & pepper to taste

In a large Dutch oven or pot over medium heat, sauté onion and garlic in olive oil until translucent, about 10-15 minutes, stirring occasionally. Add diced peppers and continue to cook until peppers are soft, about 10 more minutes. Add chili powder, cumin and oregano to pot and stir to combine.

In a medium bowl, toss chicken with flour and salt and pepper. Add to vegetables and cook 10 minutes, stirring frequently and scraping browned bits from the bottom of the pan until chicken is cooked.

In the bowl of a food processor or in a blender, puree cannellini beans and one cup chicken broth until smooth. Add to the chicken and vegetable mixture, along with remaining chicken broth. Stir to combine. Add corn and navy beans and simmer for about an hour. Mixture will thicken.

Before serving, stir in Monterey jack cheese and chopped cilantro.

Green Chile Sour Cream

1-8oz container sour cream

1-4.25 oz can diced green chiles-do not drain

Juice of one lime

Salt & Pepper to taste

Combine all ingredients.  Refrigerate until ready to use

Creamy Double coconut bars

Double Coconut Shortbread Bars

2 cups all purpose flour

½ cup confectioner’s sugar

1 cup cold butter, cut into small cubes

1 cup toasted coconut, divided

2-8 oz packages cream cheese, at room temperature

2/3 cup coconut milk

1-14 oz can sweetened condensed milk

2 large egg yolks

2 teaspoons coconut extract

Preheat oven to 350 degrees. Lightly spray a 9” x 13” baking dish with cooking spray and set aside. In the bowl of a food processor or with a fork, combine flour, confectioner’s sugar and cubed butter until a fine crumb forms. Reserve ½ of mixture and set aside. Stir in ½ cup toasted coconut and press crust into prepared pan.

In a separate small bowl, stir together reserved crust mixture and reserved coconut and set aside.

Bake crust in preheated oven for 18-20 minutes until crust is set and edges are lightly browned.

In the meantime, prepared the filling. In the bowl of a food processor or with an electric mixer, beat together cream cheese, coconut milk, sweetened condensed milk, egg yolks and coconut extract until smooth until smooth. Pour mixture over hot partially cooked crust and sprinkle with reserved crust and coconut mixture.

Bake for 25-30 minutes until center is set and edges are lightly caramel brown. Allow to cool completely before cutting. Enjoy!

So excited to be part of GMG!

Posted on by laurielufkin

Copy of Laurie for Food Network

Hello Everyone!

My name is Laurie Lufkin and I like to cook. I am a Mom, a small business owner (and the business is not cooking-related), a competitive cook and I also work for my family’s business. I want to tell you how excited I am to be part of such a dynamic group. I am grateful to have a place to share the recipes from my television show, Inspired Cooking. The show airs on Cape Ann TV (Ch. 12) on Tuesday evening at 8:30, Friday afternoon at 4:30 and Sunday morning at 11:30. Each week the theme, or “inspiration” of the show changes and so far I have covered everything from easy party appetizers to organic ice cream.

I want to be clear here. I am not a chef, I have never had any formal culiary instruction but I have been fortunate enough to be surrounded since childhood with family and friends who know their way around the kitchen. I admire and respect those who are the real chefs and it is likely that the old adage rings true for me that “if I had only known then what I know now” I might have chosen that career path. In spite of my lack of training, I have won several local and national cooking contests and even appeared on Food Network.

I will post the recipes each Sunday morning for the dishes that will appear on my show that week. Please feel free to ask questions, make comments and try them out for yourselves. I am also very open to suggestions for guests, location shoots and your “inspirations” you would like to see incorporated into the show. I hope you enjoy it!