Category: Laurie Lufkin Cooking

Another Blue Ribbon Recipe-Harvest Cranberry Pumpkin Muffins with Cinnamon Pistachio Streusel Topping

Posted on by laurielufkin

Here’s a great holiday morning recipe!  This recipe was a blue ribbon winner last year.  Enjoy!

Harvest Cranberry Pumpkin Muffins with Cinnamon Pistachio Streusel Topping

Streusel Topping:
½ cup all purpose flour
1 teaspoon cinnamon
¼ cup brown sugar
3 tablespoons softened butter
½ cup chopped pistachios

Muffins:

1 15 oz can pumpkin puree
4 large eggs
1 vegetable oil
1/3 cup water
1 tablespoon vanilla extract

3 1/2 cups all purpose flour
2 1/2 cup granulated sugar
2 tablespoon cinnamon
1 teaspoons ground powdered ginger
1 teaspoon freshly ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoon salt
1 cup sweetened dried cranberries

In a medium bowl, whisk together flour, cinnamon and brown sugar.  With fingers, mix in butter until mixture is crumbly.  Stir in nuts and set aside.

Prepare pans with non-stick cooking spray or cupcake liners

Preheat oven to 350 degrees.

In the bowl of a stand mixer or with electric hand mixer, beat pumpkin, eggs, canola oil, water and vanilla extract until well combined.

Sift flour, sugar, cinnamon, ginger, nutmeg, soda and salt to combine.

Add dry ingredients to pumpkin mixture and beat until just combined.  Stir in dried cranberries.

Using a medium scoop, fill prepared muffins tins ¾ full.   Top each muffing with 2 tablespoons streusel topping.

Bake for 23-25 minutes until toothpick inserted in the middle of the muffin comes out clean.

Allow to cool slightly before removing from baking pan.

Makes 24 muffins

Stuffed Crust Coco-Banana Cream Pie

Posted on by laurielufkin

Here’s another Fair recipe from 2008.  I placed second in the Pillsbury Refrigerated Pie contest with this one–you better believe I have a better idea for this year!

Stuffed Crust Coco-Banana Cream Pie

For the brickle filling and crust:
½ cup sugar
5 tablespoons butter
½ cup toasted finely chopped macadamia nuts
1-15 oz  package Pillsbury Refrigerated Pie crust

Line baking sheet with aluminum foil.
In a medium saucepan, combine all ingredients.  Place over medium high heat and cook, stirring constantly until the bubbling mixture turns golden brown, about 5 minutes.  Pour onto prepared sheet and spread out thinly.  Allow to cool completely.  When cool, break into large pieces and chop coarsely in food processor.  Purchased macadamia nut brittle (brickle) may be substituted for convenience.

Preheat oven to 400 degrees F.  Place one Pillsbury Refrigerate Pie Crust into a 9” pie plate.  Pour 1 1/3 cup processed brickle crumbs into the prepared crust.  Press a layer of crumbs into sides of crust, leaving about ½ inch from the edge of the pie plate crumb free.  Spread out remaining brickle to cover the bottom of the pie crust.

Unroll second crust; place on top of filled crust and pat together gently. Seal edges of crusts together and flute. Fit a second empty pie plate on top of the filled crust and put in oven.

Bake filled crust 10 minutes. Carefully remove top pie plate and prick crust sides and bottom every inch with fork, piercing only the top crust.  Bake again uncovered about 15-18 minutes longer or until entire crust is light golden brown. Cover edge with aluminum foil if necessary while baking.  Cool completely on a wire rack before filling.

For the filling:

2 ½ cups heavy cream, divided
½ cup half and half
1 ½ cup coconut milk
¼ teaspoon coconut extract (optional)
1/3 cup cornstarch
¾ cup granulated sugar
2 large eggs plus one egg yolk, lightly beaten
1 whole vanilla bean or ½ teaspoon vanilla extract
¼ teaspoon salt
2 large bananas, thinly sliced (1/8th inch approximately)
¾ cup sweetened flaked coconut, toasted, divided
2-3 tablespoons confectioner’s sugar, to taste

In a large microwave safe bowl, whisk together 1 cup heavy cream, half and half, coconut milk, coconut extract and cornstarch.  Stir in sugar, eggs, vanilla bean or extract and salt.  Do not crush or scrape the vanilla bean.

In the microwave on 100% power, cook custard mixture for 11-13 minutes, depending on the strength of your microwave, pausing the cooking process to stir the custard at the end of each minute.  At minute 8, remove the vanilla bean and scrape it lightly once if using.  Continue cooking custard until thickened.  Pausing to stir custard each minute is crucial as microwave power varies widely.

Remove one cup hot custard and spread it on the bottom of the cooled pie shell.  Cover the custard with a layer of bananas.  Spread one more cup of custard on top of the layer of bananas.  Arrange another layer of bananas on top of custard.   Mix ½ cup toasted coconut with remaining custard and spread on top of bananas, reserving the remaining ¼ cup of coconut for the topping.

Cover pie with plastic wrap and refrigerate for at least 2 hours or until ready to use.

Before serving, whip the remaining heavy cream with desired amount of confectioner’s sugar and spread over pie, using a pastry bag for decorative accents if desired.  Sprinkle remaining ¼ cup of toasted coconut over whipped cream and serve.  Purchased whipped cream may be substituted for convenience.  Serves 8.  Enjoy!

Tomatoes, Tomatoes, Tomatoes and the Cape Ann Farmer’s Market

Posted on by laurielufkin

Tomatoes, tomatoes, tomatoes and the Cape Ann Farmer’s Market

In my never ending quest to use fresh local food in my recipes, I had no choice but to focus on the amazing tomatoes that the local vendors had to offer–they were everywhere at the Cape Ann Farmers Market a few weeks ago.

I wish I had brought my camera along with my camera man while taping segments for my show, Inspired Cooking, as the displays of fresh tomatoes along with the rest of the in season produce made the market especially gorgeous that week.

I have two recipes for you this week, one my own and one not.  I was looking for a new way to use the tomatoes and I thought–what about a tomato pie?  So I looked online and all I found was more or less quiche-y recipes (which I didn’t want) or a mayo and cheese based pie, which I didn’t want to make either.  So that got me thinking.  How do I like my tomatoes?  I like mine sundried, roasted and fresh so why not make a pie that includes all of these preparations?  So, this is what I came up with–and after sharing it with friends–the reviews are multiple thumbs up.  In fact, my friend Annie said it might be been the best thing I ever made!  So, here you go.

Parmesan Crusted Summer Tomato Pie

For the crust:

2 ½ cup all purpose flour
1 cup butter, frozen and cut into cubes
¼ cup finely grated parmesan cheese
8-10 tablespoons ice water

In the bowl of a food processor (or by hand, or with a fork, or a pastry blender) combine flour and butter until butter is incorporated and the size of small peas.  Blend in cheese.  Add water, a tablespoon at a time, pulsing if you are using the processor.  Mix until dough forms a loose ball.  Divide in half, form into a disc and wrap tightly in plastic wrap.  Refrigerate for at least one hour or until ready to use.  This step can be done days in advance!

For the filling:

1 to 1 ½ pints cherry or grape tomatoes, cut in half along the ‘equator”
2-3 tablespoons olive oil
1-2 tablespoons fresh or dried herbs, such as oregano or thyme
2 pounds large tomatoes
1 tablespoon tapioca
1/3 cup prepared basil pesto
½ pound soft cheese, such as fresh mozzarella or goat cheese, sliced
½ cup julienne sundried tomatoes (not packed in oil)
1 egg, beaten
Salt & pepper to taste

Preheat oven to 300 degrees.

Toss cut tomatoes with olive oil, herbs and salt and pepper to taste.  Bake in preheated oven for 1 hour until wrinkled, lightly browned and caramelized.  Set aside to cool (this step can be done well in advance as well)

When ready to bake, increase oven temperature to 375.  Move oven rack to the second to bottom setting and place a stoneware baking stone on the rack (if available)

Slice tomatoes into ¼ slices and lay flat on a kitchen towel to remove some of the moisture.  Lay another towel on top and press down lightly.  Set aside.

Roll out one crust and fit into pie plate.  Sprinkle tapioca on to the bottom of the crust and top with julienne sundried tomatoes.  Place a layer of fresh tomatoes over sundried and spread on pesto.  Top pesto with cheese and then another layer of sliced tomatoes.

Roll out remaining crust and cut into strips.  Make a lattice (woven) crust for the top or a traditional flat top crust with lots of vent holes to allow the steam to escape.   Brush top crust with beaten egg and sprinkle on freshly ground black pepper.

Bake in preheated oven on the pizza stone for 45 minutes uncovered.  Cover top lightly with aluminum foil if over browning and cook for 5-10 more minutes until bottom crust is browned.

Allow to cook on a baking rack for 10 minutes before serving. Can be served hot or cold.

Enjoy!

The second recipe is below.  My new friend Peg and her little helper were making a panzanella salad.  Panzanella is a bread and tomato based salad that is perfect for using the bounty of your garden this time of year as it really is a free form dish.  As long as you use tomatoes and bread you can dress it any way you like and add any other fresh veggies that please you and your family.  Here is a generic panzanella recipe for you to try from Epicurious.com.

Panzanella Salad

  • 3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
  • 2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
  • 3/4 cup sliced unwaxed cucumber
  • 1/2 cup sliced red onion
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 10 fresh basil leaves, shredded

Preparation

In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.

There’s Gonna Be A Throwdown! Thursday 4:30PM

Posted on by Joey Ciaramitaro

GMG’s Laurie Lufkin will be Throwin’ Down!

From Niaz Dorry-

Competitive Cook Will Face One of Last Year’s Throwdown Winners
Gloucester, MA – A Throwdown alumni and a local TV chef will face off during this week’s Seafood Throwdown on Thursday, September 17 at 4:30 p.m. at the Cape Ann Farmers Market.

Many on Cape Ann know Laurie Lufkin of Essex as a blogger and
competitive cook. She also has her own show, “Inspired Cooking,” on
Channel 12, Cape Ann TV, and a regular on GoodMorningGloucester.com
blog site. While not formally schooled as a chef, she has appeared in
competition on the Food Network.  Laurie will face off with Lisa van Sand, a futures trader and trading psychology coach… She has a passion for food and started making chocolate chip cookies when she was 5 years old. She cooks a variety of styles including international, vegetarian and RAW. Jessica O’Leary is the head chef at the Atlantis Motor Inn. Her inspired breakfast menu is as scrumptious as the view from your table.

Judging this week’s Throwdown will be Barbara Koen, musician and owner
of the Dress Code on Main Street, and Sefatia Romeo Theken, Vice President of Gloucester Fishermen’s Wives Association.

During this week’s Throwdown, Steve Parkes from the Cape Ann Fresh Catch Community Supported Fishery will demonstrate and demystify how to clean, fillet and prepare a fish for the home cook.

Seafood Throwdown was the brainchild of the partnership between the Cape Ann Farmers’ Market and the Northwest Atlantic Marine Alliance (NAMA) as a way of promoting locally caught seafood and gauging the community’s interest in Community Supported Fisheries (CSF). Tailored after the Community Supported Agriculture (CSA) model, a CSF brings freshly caught local seafood to our kitchens while providing fishermen with a better price on less catch. CSF members give the fishermen financial support
in advance, and in turn the fishermen provide a weekly share of locally caught seafood to their shareholders. The newest CSF is now operating in North Carolina with the help of the community and Duke University students.

Talking Vodka with Bob Ryan of Ryan & Wood Distillery

Posted on by laurielufkin

Hello Friends!  After a bit of a hiatus from recipe creation and show taping I am back!  And can you think of a better way to come back than to make a show about vodka?  I can’t!

Remember that stretch of really hot days in August?  I do, and you will too when you watch this show on Cape Ann TV that we filmed at Ryan & Wood Distillery during one of those days.  Heat aside, the place is incredible.  I know a little about a lot of things but I had no idea how vodka was made, just that I enjoy it on occasion.  The process is so simple yet so complicated at the same time that I felt like I was in science class all over again.  The heat inside the building is necessary to keep the products at the appropriate temperature and the near 100 degrees outside that day, and the fantastic aroma of the products being distilled made my head spin that day!

My sister Kate Lufkin and I had a tour which took us through the entire process from the raw ingredients to how they do the small batch bottling by hand.   When the tour was over Kate made some excellent cocktails and I made the recipe below–Vodka cured salmon with lemon mustard sauce.  I hope you enjoy it!

You can easily increase the amount of salmon by two or three times to feed a large crowd and if well wrapped, this cured fish keeps for weeks under refrigeration.  The sauce is excellent with all kinds of fish and shellfish and also works well with chicken or a sandwich spread so make lots!

Vodka Cured Salmon with Lemon Mustard Sauce

Beauport Vodka Cured Salmon with Mustard Lemon Sauce

¾ pound skin on salmon fillet

1 lemon, zested and juiced
3 tablespoons kosher salt
1 tablespoon turbinado sugar
¼ cup chopped fresh dill
¼ cup Beauport Vodka

Rinse and pat dry salmon.  Set aside.

In a medium bowl, combine lemon zest, one tablespoon lemon juice, salt, sugar chopped dill and vodka.  Stir to combine.

On a flat plate, layer 3 sheets of plastic wrap overlapping each other.  Place salmon, skin side down on the middle of the wrap.  Pour mixture on top of salmon flesh and tightly wrap.  Use more plastic wrap around salmon if necessary to keep liquid in.  Place on a flat plate and balance another plate on top of salmon and weight plate with something heavy, like a pound of butter for example.

Store salmon in fridge overnight or for at least 18 hours.  When ready to serve, remove wrap and rinse off dill mixture.  Pat salmon dry and thinly slice with the grain of the fish.  Serve on crostini, thinly sliced bread or with eggs (excellent!) and bagels, topping with the lemon mustard sauce  (recipe follows) as desired.

Mustard Lemon Sauce

¼ cup horseradish mustard (or any flavor you like)
¼ cup good mayonnaise
2 teaspoons shallot, finely chopped
1 tablespoons lemon juice (or more to taste)
Salt & pepper to taste

Mix all ingredients together.  Refrigerate until ready to use.

Inspired Cooking airs on Cape Ann TV on Tuesday nights at 8:30, Friday afternoons at 4:30 and Sundays at 11:30 AM.  I hope you will tune in!  If you have any “inspirations” for show topics please let me know by commenting on this entry or email me at laurielufkin@yahoo.com.  Thank you for watching!

Keeping it Local-and my Food Network Recipe from Ultimate Recipe Showdown

Posted on by laurielufkin

Copy of Laurie for Food Network

Hi!  Thanks so much for checking out this episode of Inspired Cooking!  Here it is…my Food Network Ultimate Recipe Showdown entry that got me on TV for a chance to win $25,000.  No, I didn’t win but hey, how many other people get that opportunity?

And here is the link to my recipe–right from the Food Network site.

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

Yes, I might be showing off a little, but if you had a recipe on Food Network, wouldn’t you put up the link too?

And here is a photo of the finished dish–not my best photo, but a photo nonetheless.   The original recipe had goat cheese on the salad but my brother-in-law the chef told me not to use it in the final recipe.  Doesn’t that fish look delicious?

Food Network 30 Minute Entry 003

A little behind the scenes:  When I was flouring the fish before pan cooking it, Chef Micheal Psilakis was questioning why I was doing that.  He was afraid it would be gluey.  One of the other judges responded that it’s the way they do it in New England.  Loved that!  Then, when I was standing in front of the judges, Chef Psilakis took a bit of the fish and told me that it was cooked perfectly and that I “made New England proud” with it.  That last part never made it on the air but it was one of the nicest thing anyone has ever said to me about pretty much anything.  I almost cried, right there on TV. 

I prepped and cooked this entire dish to feed 5 people in30 minutes in front of the studio audience, tons of cameras and hot lights.   And even thought I didn’t win I was so incredibly proud to be there and thankful to my friends and family for their support.

IMG_0854

“Biscookies” with local mix ins

3 cups flour

1 ½  tablespoons 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 aside.

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.

Suggested Mix ins:

Chocolate chips & chopped dried strawberries

White chocolate and dried blueberries

Crystalized ginger and dried peaches

Chopped salted pistachios with sweetened dried cranberries

Use a few tablespoons of each.  If additional spices are desired, sprinkle them over the dough and knead in with the mix in ingredients

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.

The video with this episode will be on GMG tomorrow at 1PM

Turtle Alley Chocolates and Recipes to use them…….YUM!

Posted on by laurielufkin

Copy of Laurie for Food Network

Hi!  I want to thank Hallie from Turtle Alley Chocolates on Washington Street in Gloucester again for her hospitality (and chocolate) and for taking us through some of what they do in a day in the shop.  It is amazing to me that no only do they stock that store to the gills with delicious treats but they also stock their store in Salem as well!

The aroma of chocolate is intoxicating in the shop……if you have not been there–GO NOW!

I hope you enjoy these simple recipes.  Very easy to make and certain crowd pleasers!  Inspired Cooking airs Tuesdays at 8:30, Fridays at 4:30 in the afternoon and Sundays at 11:30 am on Channel 12, Cape Ann TV.  I hope you will tune in.

Decadent Spiced Caramel Brownies

20 Salted Ancho Chipotle Caramels—from Turtle Alley Chocolates—refrigerated and cut into fourths

(if you live far far way and can’t get these, you have two options—Turtle Alley has mail order OR you could use regular caramels and toss them in a tiny tiny bit of chipotle or ancho chili power right when they come out of the fridge)

2 sticks salted butter

4 oz unsweetened chocolate

1 cup all purpose flour

1 teaspoon cinnamon

Pinch kosher salt

4 large eggs at room temperature

2 cups granulated sugar

Preheat oven to 350 degrees.  Spray 9 x 13 pan with cooking spray and set aside.

In a microwave save mixing bowl, melt together butter and chocolate, about 2 ½ minutes.  Stir until smooth and set aside.

Whisk together flour and cinnamon and set aside.

In a large mixing bowl, stir together eggs and sugar.  Stir in flour mixture until smooth.  Mix in butter and chocolate mixture and pour in pan.

Drop prepared caramel pieces over brownies and swirl to combine.  Bake 24-26 minutes until center is set.  Remove from oven and cool on a rack.  Allow to cool completely before serving(good luck with that!).  Enjoy

Bolster Cookies

Peanut Butter Kissed Chocolate Chip Cookies

½ cup butter flavored shortening

¼ cup salted butter

1 ¼ cup light brown sugar

1-2 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 ¾ cup all purpose flour

1 teaspoon kosher salt

¾ teaspoon baking soda

15 Turtle Alley Peanut Butter bolster bars, chopped

½ cup milk chocolate, chopped

Preheat oven to 350 degrees.  Line 4 baking sheets with parchment or spray with non stick cooking spray and set aside.

In a large bowl, cream shortening, butter and brown sugar until light and fluffy.  Add milk, vanilla and egg and mix until smooth and lighter in color.  Wisk together flour, salt and baking soda and add to sugar mixture.  Mix until well blended.  Add bolster bars and chocolate and mix just until combined.

With a small scoop, dish out 12 cookies per tray.  Bake cookies for 10 minutes, turning once at 5 minutes.

Remove from oven and allow to cool slightly on pan before moving to a cooling rack.

Enjoy!

*if you are making these on warm muggy day, refrigerate the dough for an hour or so before you make them

Cooking With Lily-A healthy dinner and Lily’s decadent dessert!

Posted on by laurielufkin

This was so much fun cooking with my favorite girl!  Please tune in to Inspired Cooking on Cape Ann TV, Channel 12 on Tuesdays at 8:30, Fridays at 4:30 and Sunday mornings at 11:30.  We hope you will watch!

Lily & Baby Sarah 6-28-09

Here’s a picture of m Lily with her new cousin, Sarah

Anyway, here are the recipes from Cooking with Lily:

Panko Crusted Chicken Tenders with Lily’s Honey Mustard Sauce

For the Sweet Potato Oven Fries:

4 large sweet potatoes, peeled and cut into 12 wedges
2-3 tablespoons olive oil
Salt and pepper to taste

Preheat oven to 375 degrees.  Lightly spray two large baking sheets with nonstick cooking spray and set aside.

In a large bowl, toss together potatoes and oil and season well with salt and pepper.

Pour onto prepared baking sheets and bake in preheated oven for 35 minutes until browned on one side.  Flip over and bake for an additional 10-15 minutes until browned on both sides.   Serve with Panko Crusted chicken fingers.

For the Panko Crusted Chicken Fingers:

1 pound boneless skinless chicken breasts (sliced into thin strips) or tenders
2 cups panko breadcrumbs
2 tsp. cumin, or more to taste (you can use whatever spices you like)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 eggs
¼ cup milk
Dash hot sauce
cooking spray

For Lily’s Honey Mustard  Sauce:
¼ cup mustard
¼ cup honey

DIRECTIONS
1. Preheat oven to 350 F. Cover a baking sheet with foil and lightly spray it with cooking spray.

2. In a shallow dish, season the crumbs with salt and pepper and cumin or whatever spices you like. In a second shallow dish, lightly beat the eggs and milk and season with hot sauce (if desired)

3. Dredge strips first in egg mixture, shaking off any excess, then coat them with the bread crumb mixture. Arrange on the baking sheet.

4. Bake in preheated oven for 10-15 minutes, until golden brown, flipping halfway through.  Mix the sauce ingredients together while chicken is cooking.

Lily’s Raspberry Goodness Pie

8 oz white chocolate, melted

10 raspberries

Dip strawberries in chocolate and set aside to harden at room temperature

For the crust:
20 chocolate wafers cookies

1/4 cup sugar

1/4 cup melted butter

½ cup milk chocolate, chopped

½ teaspoon shortening

Combine all ingredients in the food processor.  Process until fine crumbs form.  Press into 9” pie plate.  Bake at 375 for 10 minutes.  Cool completely.

Combine milk chocolate and shortening in a microwave safe bowl.  Cook on high power for 1 minute or until chocolate is melted.  Stir to combine and brush onto bottom of crust.

For the filling:

1 cup heavy cream

2 cups light cream

½ cup cocoa powder

¼ cup cornstarch

¾ cup granulated sugar

2 large eggs plus one egg yolk

½ teaspoon vanilla extract

¼ teaspoon salt

In a large microwave safe bowl, whisk together 1 cup heavy cream, cocoa powder and cornstarch.  Stir in sugar, eggs, vanilla extract and salt.

In the microwave on 100% power, cook custard mixture for 11-13 minutes, depending on the strength of your microwave, pausing to stir the custard at 5 minutes and every 30 seconds thereafter until thickened.  Refrigerate until cooled.

To assemble pie

15-20 raspberries

1 ½ cup heavy cream

3-4 tablespoons confectioner’s sugar

½ teaspoon vanilla extract

When ready to assemble pie,  place 12-15 raspberries  over chocolate coating on pie crust, reserving a few for the top of the pie.  Spoon custard over strawberries and spread until level.

Whip cream, confectioner’s sugar and extract until stiff peaks form.  Decorate pie as desired and garnish with white chocolate covered raspberries.

It’s Native Strawberry Time!

Posted on by laurielufkin

It’s Native Strawberry Time!

Just about Father’s Day you see the signs popping up at every farm stand on Cape Ann.  It is native strawberry time!  This is what strawberries should taste like and we wait all year for them!  These are the recipes from episode #8.

Here are some recipes to expand your mind about how you might use them-two savory and one sweet dish–easy to make and sure to be a hit with your Dad too!

These are the recipes from episode #8 of Inspired Cooking.  The show airs on Cape Ann TV Tuesdays at 8:30, Fridays at 4:30 and Sundays at 11:30 am.  I hope you will watch!

Native Strawberry Salsa with Mangoes and Cilantro

2 tablespoons apple cider vinegar

2/3  cup orange juice

Juice of one lime

1 mango, diced

3 cups native strawberries, hulled, one cup mashed, two cups chopped

3 tablespoons fresh cilantro

2 tablespoons apple cider vinegar

1 tablespoons minced pickled jalapeno (or fresh, if desired)

Salt & pepper to taste

In a large bowl, whisk together vinegar and juices.  Add remaining ingredients and toss to combine.  Season with salt and pepper to taste.  Serve with blue corn chips for a great presentation

Herb Marinated Pork Tenderloin with Balsamic Strawberries and Basil

*this recipe serves 2-3 people

½ recipe Double Duty Herb Vinaigrette

1 1-1 ¼ pound pork tenderloin, cleaned

2 cups strawberries, hulled and halved

3 tablespoons balsamic vinegar

2 teaspoons sugar (or more to taste)

2 tablespoons olive oil

¼ cup chicken stock

Mixed salad greens

1/2 cup goat cheese

1/2 cup blueberries

pitted black olives

3 tablespoons basil, chopped

Salt & pepper to taste

Place pork in a large zip top bag.  Pour vinaigrette in bag and refrigerate for 2-6 hours.

About an hour before serving, toss together strawberries, vinegar and sugar in medium bowl.  Set aside.

Remove pork from the bag and pat dry.  Season with salt & pepper and set aside.

Preheat oven to 350 degrees.

In a large oven safe sauté pan, heat oil over high heat.  Sear pork tenderloin on all sides until browned.  Remove pan from heat and place in oven until the pork reaches an internal temperature of 155 for medium rare, about 5-10 minutes.   Remove pork from pan, place on a plate and cover lightly with foil to keep warm.

Return pan to stovetop.  Over medium heat add stock and scrape up any browned bits from the bottom of the pan.  Bring the stock to a boil and add strawberry mixture and reduce heat.  Warm strawberries through.   Season with salt & pepper to taste.

Slice pork tenderloin, arrange on the plate, top with strawberry sauce and sprinkle with chopped basil.

Serve with mixed greens tossed with Double Duty Herb Vinaigrette, black olives, and blueberries and topped with crumbled goat cheese.  Enjoy!

Double Duty Fresh Herb Vinaigrette

1 medium clove garlic, minced

1 ½ teaspoon Dijon mustard

1 ½ teaspoon honey

1 teaspoon minced fresh thyme

1 teaspoon minced fresh oregano

1 teaspoon minced fresh basil

1 ½ tablespoons lemon juice

3 tablespoons white wine

1/3 cup olive oil

2/3 cup canola/vegetable oil

Salt & pepper to taste

Whisk everything together in a medium bowl.  Season with salt & pepper to taste.  Refrigerate until ready to use.

Orange Kissed Strawberry Shortcake

3 pints fresh strawberries, hulled; 1 pint crushed with potato masher 2 pints quartered, reserve 6 berries for garnish

2 tablespoons orange liqueur (such as triple sec or Cointreau)*

6 tablespoons granulated sugar

For the Orange Shortcake:

2 cups bleached all-purpose flour, plus more for work surface

½ teaspoon table salt

1 tablespoon baking powder

3 tablespoons granulated sugar plus more for sprinkling

1 stick butter, frozen

2 tablespoons orange zest, finely grated

1 egg, beaten

½ cup light cream plus one tablespoon for brushing

1 tablespoon half-and-half

For the Whipped Cream:

1 cup heavy cream, chilled

1-2 tablespoons confectioner’s sugar, to taste

1 teaspoon vanilla extract

Instructions:

In a medium bowl, mix crushed and quartered strawberries with sugar.  Set aside while preparing biscuits

Preheat oven to 425.  Lightly spray large baking sheet with nonstick cooking spray.  Set aside.

In another medium bowl, whisk together flour, salt, baking powder and 3 tablespoons sugar.

Using large holes of box grater, grate butter into dry ingredients. Toss butter with flour to coat. Add grated orange zest.  Use pastry cutter to finish cutting butter into flour.  Mix beaten egg with ½ cup light cream; pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.

Gently pat dough into 9- by 6-inch rectangle and cut 6 3” squares with a sharp knife. Place biscuits 1” apart prepared baking sheet, brush dough tops with one tablespoon light cream and sprinkle with remaining sugar. Bake until golden brown, 12 to 14 minutes.  Place on a wire rack to cool.

When ready to serve, place heavy cream in a cold bowl and whip with vanilla extract and powdered sugar to taste.

Split biscuits in half and place ½ on serving plate.  Spoon on berries and a bit of whipped cream.  Top with remaining biscuit half, more berries and finish with additional cream.  Top with a reserved whole strawberry and enjoy!

*the very bottom line-if you don’t feel like making biscuits, dont.  Just brush the biscuits with a little of the orange juice or liqueur, make sure to “orange-ize” the strawberries and top with the whipped cream–heck–you can even buy the whipped cream at the store if you want to–I won’t tell!  Just enjoy strawberry season!

Laurie Lufkin’s Inspired Cooking The Ice Cream Episode

Posted on by Joey Ciaramitaro
click to play ice cream episode
click to play ice cream episode

click this text for the recipe

It’s All About Ice Cream~Recipes and a visit with the brilliant ice cream flavor creator at Down River Ice Cream in Essex!

Posted on by laurielufkin

laurie lufkin
laurie lufkin

It’s All About Ice Cream-Episode #5–Down River Ice Cream

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!  Thank you again to my friends at Down River Ice Cream on rt 133 in Essex.  Go visit them soon and experience their wonderful homemade ice cream, gelato and sorbets.  Joe & Amy are doing their part and operating as a ‘green business’ to keep our environment happy and healthy!

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

Inspired Cooking With Laurie Lufkin Episode II Cooking With Fruit

Posted on by Joey Ciaramitaro

click this text for the recipes

click picture to view episode II
click picture to view episode II

Cooking with Fruit-Inspired Cooking Episode #2

Posted on by laurielufkin

Here are the recipes from Cooking With Fruit, episode #2.  Please tune in Tuesdays at 8:30, Fridays at 4:30 and Sunday mornings at 11:30 to catch the show.  Thanks!

This show will be aired on GMG Thursday at 1PM

Orange Shrimp & Asparagus

Orange & Garlic Shrimp with Olive Couscous and Roasted Asparagus

4 large navel oranges, 3 zested and juiced, 1 peeled and segmented before grilling

½ cup plus 4 tablespoons extra virgin olive oil, divided

24 large shrimp

2 cloves chopped garlic

1 tablespoon salt plus more to taste

1 teaspoon teaspoon freshly ground pepper plus more to taste

½ -3/4 cup prepared olive tapenade, as desired

1 large bunches fresh asparagus, trimmed

1-box whole wheat couscous (to yield 5-6 servings)

1.  In a large zip top bag, combine orange juice, ½ cup olive oil, shrimp, garlic, one tablespoon salt and 1 teaspoon black pepper and shake bag to distribute marinade.

2.  When ready to serve, preheat oven to 375 degrees.  Toss asparagus with 2 tablespoons olive oil and salt and pepper to taste.  Roast in oven 12-15 minutes until softened but still bright in color.  Set aside.

3.  Prepare couscous according to package directions.  Fluff with a fork and toss with reserved orange zest and tapenade.  Set aside.

2.  Preheat sauté on medium high heat and place 1 tablespoon olive oil in pan.  Dry excess moisture from shrimp and 2-3 minutes per side until shrimp is cooked through.  Toss orange segments with remaining 1 tablespoon olive oil and cook until softened, about 5 minutes.

Divide couscous divided evenly among 5 or 6 plates, arrange asparagus artfully on the plates and serve with shrimp and garnish with grilled orange segments.

Spinach Salad with Warm Tomato Dressing & Goat Cheese

*from Tom Rafferty, Chef at Perwinkles Restaurant and Owner of Periwinkles Catering

1 7oz pkg Baby Spinach
2 cups diced Tomatoes
2oz Dried Cranberries
2 oz Nuts of Choice-Almonds Sliced or Pinenuts
4 oz Balsamic Dressing
1 tlsp Olive Oil
1 tsp Garlic Chopped
4 oz Crumbled Goat Cheese

Heat Saute Pan, add Oil , nuts and garlic, brown slightly add cranberries and tomatoes
Saute for 1 minute
Add Dressing, remove from heat
Pour over spinach on a platter
add crumbled goat cheese on top and SERVE

Blondies

Tropical Coconut Blonds (this picture is the same recipe, using pecans)

½ cup dried pineapple or other tropical fruit, diced

1/4 cup coconut rum

2 ¼ cups all purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 sticks (one cup) salted butter, softened

1 ¾ cup dark brown sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup macadamia nuts, chopped

1 tablespoon orange zest

½ cup toasted coconut

½ cup white chocolate chips

½  teaspoon shortening

In a small saucepan on the stove top, combine pineapple and rum.  Simmer over low heat until the most of the alcohol has evaporated, about 8-12 minutes, stirring occasionally.  Set aside to cool.

Preheat oven to 350 degrees.  Spray a 9” x 13” baking dish with nonstick spray.  Set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, cream together butter and dark brown sugar until well blended and lighter in color.  Add eggs and vanilla extract and mix again.  Mix in the dry ingredients and beat until well blended.  Beat in pineapple, nuts and orange zest.  Spread mixture evenly into prepared pan and bake in preheated oven for 23-27minutes or until center is set and edges are lightly browned.

When blonds are cool, combine white chocolate and shortening in a small microwave safe bowl.  Heat on high power for 1 to 1 ½ minutes until mixture is completely smooth when stirred.  Cut bars into desired size.  Fill a zip top bag with melted white chocolate mixture, snip a small corner of the bag and pipe white chocolate topping on to blonds.  Allow chocolate to harden and enjoy!

Summer Porch Supper Recipes

Posted on by laurielufkin

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

Posted on by laurielufkin

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!

Posted on by laurielufkin

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!