Tag: Laurie Lufkin

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!

Inspired Cooking With Laurie Lufkin- Local Ingredients

Posted on by Joey Ciaramitaro
clcik picture to play episode
clcik picture to play episode

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

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!

Laurie Lufkin’s Springtime Brunch-Episode I (click the picture to view the show)

Posted on by laurielufkin
click the picture to play episode I
click the picture to play episode I

Here are the recipes for Springtime Brunch, episode #1

(As submitted by Laura Lufkin for Epicurious.com’s Favorite Mother’s Day Recipe Contest.)  Yes, this recipe is a contest runner up!

Ingredients
1 1/2 cups all-purpose flour, plus extra for dusting
5 tablespoons butter, cold and cut into small pieces
2 to 3 tablespoons cold water

1 tablespoon plus one teaspoon extra virgin olive oil
3 tablespoons shallots, chopped
1 bunch asparagus spears, cut into fourths to yield 2 to 3 cups
1/2 cup raisins, dried figs or dates, chopped
3 slices bacon, cooked well, drained and crumbled

8 ounces goat cheese, crumbled
2 cups whole milk
3 eggs, lightly beaten
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup freshly grated Parmesan cheese
Preparation
Sift flour into a bowl and cut in the butter with knives, fingers or pastry blender until the mixture resembles fine crumbs. Slowly work in water to form a soft dough. On a lightly floured surface, knead the dough until smooth and cover with plastic wrap and chill for 30 minutes.

On a lightly floured surface, roll out the dough big enough for a 9-inch pie pan and place in pan. Prick the crust with a fork and chill for 30 minutes. Cover the dough with foil and fill the shell with baking beans or pie weights. Cook for 10 minutes. Remove pie weights and foil and bake for another 10 to 12 minutes until pastry is golden brown.

Heat the olive oil in a skillet and add shallots, asparagus and raisins and sauté gently for 5 to 6 minutes until lightly golden brown. Scatter over base of the pastry shell and top with bacon.

Beat together goat cheese, milk, eggs, herbs and salt and pepper and pour over the asparagus. Sprinkle parmesan cheese over tart. Bake for 35 to 40 minutes until golden brown and set in the center. Remove from oven and allow to cool for 10 minutes before serving.

Easy Chive Drop Biscuits

1 cup sifted flour

1 tablespoon baking powder

½ teaspoon salt

2 eggs beaten

¾ cup heavy cream

3 tablespoons snipped chives

Preheat oven to 400 degrees.  Grease or cover with parchment a large baking sheet.

Whisk together dry ingredients.  Stir in eggs, cream and chives.  Dough will be soft and lumpy.  Drop by large spoonfuls onto prepared pan.

Bake 15-20 minutes until edges are golden brown.  Makes 12 biscuits

And here are the famous Lemon Squares:

*here’s a tip–you can substitute any zest, juice or extract for the lemon and that is what I did on the show. Use this as a base recipe and experiment away!

Laurie’s Luscious Lemon Squares

For the crust:
2 cups flour
1/2 cup confectioner’s sugar
2 sticks (1 cup) cold butter, cut into cubes
1 teaspoon vanilla extract

For the filling:
1/2 cup fresh lemon juice
3 tablespoons cornstarch
5 large eggs
1 3/4 cup granulated sugar
2-3 tablespoons lemon zest
1 tablespoon lemon extract
2 teaspoon butter, melted
1 teaspoon vanilla extract
2 tablespoons confectioner’s sugar

Preheat oven to 350 degrees. Lightly spray pan a glass 9” x 13” baking dish. Set aside.

In the bowl of a food processor, combine flour, confectioner’s sugar, butter and vanilla extract. Pulse until thoroughly combined and butter is the size of small peas.

Press mixture into prepared pan and bake for 18-20 minutes until edges are golden brown.

In the meantime, zest and juice the lemons. Set zest aside. In a small bowl stir together the lemon juice and cornstarch until cornstarch is dissolved.

In the processor (don’t bother cleaning the bowl), combine eggs, sugar, extracts and reserved lemon zest. Pulse mixture until just combined. Set aside until crust is ready. Before pouring mixture onto the crust, pulse one more time to recombine filling as it may have separated.

When crust is lightly browned on the edges, remove from oven and pour lemon mixture directly on hot crust and return pan to oven for 15-18 minutes or until center is set. Remove pan to a wire cooling rack to cool completely.

Dust squares with powdered sugar and cut into desired size. 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!

Introducing…………………Laurie Lufkin!

Posted on by Joey Ciaramitaro

Laurie Lufkin contacted me last week and asked about getting involved with GMG.  She has a cooking show on Cape Ann TV and has won numerous awards for her shows and cooking even though she’s never been formally trained and is very upfront about that fact.   I sorta get the impression she takes pride that she has been so recognized for her cooking even though she has never gone to culinary school.

I spoke with her at legnth about what it is she would like to do on GMG.  We came to the conclusion that it would be great for her cooking program on Cape Ann Television if folks could come here the day before and get the recipes and ingredients for the dishes that she would be preparing the following day on Cape Ann TV.  She could give the GMG readers a heads up on the times when her shows would be airing, go get the ingredients to cook along with her and publish her recipes here.  Hopefully we can upload her shows here too so they can be archived for your reference instead of played once or twice on TV and then shelved forever.

So please give Laurie a warm welcome as the newest member of the GMG team. 🙂

Laurie Lufkin Shown As Finalist On Food Network Ultimate Recipe Showdown
Laurie Lufkin Shown As Finalist On Food Network Ultimate Recipe Showdown