Portia Cooks

Chicken Pot Pie

2004-12-25T17:51:00.000-08:00

Crust:
2 1/4 cup flour
3/4 cup butter
1/2 tsp salt (or there about)
about 1/2 cup cold water

Cut butter into flour, add salt, then enough water so the dough holds together. Wrap in plastic-wrap and refrigerate for at least 30 minutes.

Filling:
about 2 cups shredded, cooked chicken (roasted or poached)
1/4 cup butter
1 onion, chopped fine
3 large carrots, cut into coins
3 stalks celery, also chopped fine
2 potatoes, cut into small pieces
1/2 cup frozen peas
3-4 cups chicken broth
1/4 cup flour

Melt the butter, then add the onion, celery, and carrots. Cook over medium heat until the carrots are slightly fork-tender. Add the flour, and let cook for 2 minutes, stirring the whole time. Add about 3 cups chicken broth and the potatoes. Let simmer until the potatoes are tender. If it gets too thick, add more chicken broth. Add the peas and chicken, then pour into a baking dish (if you want two crusts, pour into an 8x8 pan with one crust already in it, then top with other crust; if one crust is ok, then pour into a 9x13 and put all of the dough, rolled out, on top).
Bake at 350º for about 30-40 minutes. The top will be golden. Since everything else is already cooked, the crust is the best judge of when it's done.

Serves about 6

Good Ol' Puddin' Pie

2004-12-22T17:32:00.000-08:00

Crust:
1 3/4 cups graham cracker crumbs (one of those plastic packets inside a graham cracker box is the right amount)
1/3 cup melted butter
1/3 cup sugar

Mix everything together, then press firmly into an 8 or 9" pie tin. Bake at 350º for about 12 minutes. Let cool.

Topping:
Get a bag of frozen blueberries (I don't know how big--a couple of cups worth), and when they're sort of thawed, mix in 2/3 cup sugar. Let thaw the rest of the way, then drain.

Filling:
1 4-serving package of vanilla (or, should you not like vanilla, chocolate, butterscotch, etc) instant pudding
1 3/4 cup cold milk

Whisk together, then pour into pie crust. Let set in the 'fridge for at least 1 hour, preferably longer. Just before serving, top with drained blueberries and enjoy!

Pesto!!

2004-12-12T14:43:00.000-08:00

2 cups fresh basil leaves, washed and dried
1 cup grated parmesan
1/2 tsp salt (or more, if you like)
1/3 cup olive oil

Combine in a blender or KitchenAid and blend until basil is in really little pieces and it makes mush. Put on pasta and warm in the microwave (to melt the cheese in the pesto). Enjoy!
Makes enough for about 4-5 bowls of pasta.

Banana Bread with Praline Topping

2004-11-14T13:56:00.000-08:00

Banana Bread:
Cream 1/2 cup butter and 1 cup sugar together. Add 2 eggs, and mix well. Mix in 2 cups flour, 1/2 tsp baking soda, and 1/8 tsp salt. Mash 3 very ripe bananas, and mix into batter. Bake in a greased 9x5x3 inch loaf pan at 350 for about 50 minutes.

Topping:
Melt 1/4 cup butter and add 1/2 cup brown sugar, 3 T flour, 2 T water, and 1/2 cup finely chopped pecans. Mix well, and spread over hot bread, still in pan. Place in oven at 375 for 5-10 minutes, then cover with tin foil, turn off the oven, and leave it in while you go see a movie or something.

Remove from oven (the topping should be a dark brown color, but should not smell burnt). When the topping is hard, run a knife around the pan. Flip the bread onto one plate, then right-side-up on another.

Enjoy!

Really Rich French Toast

2004-11-07T09:40:00.000-08:00

per person:
one egg
1/8th cup milk
1/2 tsp cinnamon
1 splash vanilla
and one slice thick white bread

Whisk the first four ingredients together, then soak the bread in it until you think the bread with fall apart, and then cook it over medium heat, you'll end up cooking the outside and creating a custard inside. Top with yogurt, maple syrup, butter, or fresh fruit.

Chicken Noodle Soup

2004-09-28T07:04:00.000-07:00

3 carrots, cut in 2" rounds
3 stalks celery, cut in small slices
1 diced onion (I prefer white)
1 clove diced garlic
about 3 large handfuls noodles
5-6 cups chicken stock or broth
1 1/2 cup shredded chicken*
olive oil
salt and pepper

In a large soup pot, sauté the carrots and onion in around 2 tablespoons olive oil. While they are cooking, boil a pot of water and cook the pasta according to directions. Just about all kinds of pasta work, not including the long strand varieties. Personally, I prefer thick, homemade egg noodles, but that's just me.
When the carrots are firm in the center but soft on the outside, add the garlic and celery. Cook until the garlic is golden, no longer. Add the chicken stock and heat to a simmer. The soup can sit, covered, on low heat, for up to an hour. About 10 minutes before serving, add the shredded chicken and the noodles.
Serves about 5 people. Excellent with sourdough bread and sharp cheddar cheese.

*I used leftovers from a chicken I roasted, but you can also poach a chicken breast and then shred it.

Black Bottom Cupcakes

2004-09-11T16:58:00.000-07:00

Black Bottom Cupcakes

I was a hesitant about this recipe, since I'm a little scared of vinegar. They turned out wonderfully, though, and Sarah even ate two at rehearsal.

8 ounces cream cheese, softened
1 egg
1 1/2 cups sugar
6 ounces chocolate chips
1 1/2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 cup water
1/3 cup vegetable oil
1 tablespoon vinegar (I used pear rose vinegar)
1 teaspoon vanilla

350ºF.
Mix 1/2 cup sugar with chocolate chips, cream cheese, and egg. Set aside.
Mix flour, cocoa, sugar, and baking powder, then add water, vegetable oil, vinegar, and vanilla. Mix well.
Fill about 18 muffin cups (with paper liners) 1/2 full of cupcake batter. Evenlly spoon the cream cheese mixture over the batter and bake for around 15 minutes.
Honestly, when my food is in the oven, I check on it ever 7-10 minutes, so it's hard for me to keep track of how long total. The tops of these should be firm, and a toothpick inserted should come out clean of chocolate. A little cream is ok.

The cake came out chocolatey, moist, but light. The cream cheese was cheese-cake-like on top, and more creamy on the inside.

White Chocolate Tarts

2004-09-06T20:16:00.000-07:00

White chocolate

Crust:
1/4 cup melted butter
1 cup graham cracker crumbs
1/4 cup sugar

Mix together and then press into tart tins. Makes 8 muffin-size tarts or 1 9" tart. Refrigerate for at least 30 minutes.

Filling:
8 oz cream cheese
6 oz melted white chocolate
1/4 cup sour cream
1/4 cup powdered sugar

Whisk all ingredients together. Spoon into tart crusts and refrigerate for another 30 minutes.

Melt about 2 tablespoons orange marmalade and roll strawberries in glaze. Let cool and place on tarts just before serving.
Adapted from www.joyofbaking.com

Quiche Lorraine

2004-09-06T20:15:00.000-07:00

Quiche Lorraine

This is my first ever quiche. I had excellent quiche Lorraine in Paris at a tiny little bakery on Rue Mouffatard. It was this amazing little street where all of the stores opened stalls out onto the street around 6 every evening. I took a ton of pictures of vegetable stands and a chocolate fountain. I can't seem to find that card though.

8 slices crisp bacon, crumbled
1 1/2 cup Swiss cheese
1/3 cup finely diced onion
4 eggs
1 1/2 cups heavy cream
1/4 tsp salt

Pastry: this pastry is amazing. Truly fabulous. My grandmother, who has been cooking for 60+ years asked for the recipe.
1/3 cup + 1 T shortening
1 cup flour
1/4 tsp salt
about 4 T cold water

Cut shortening into flour and salt. Add water one T at a time until the dough holds together. Refrigerate for at least 10 minutes. Roll out and place in a pie dish. Sprinkle bacon, cheese, and onion on the crust. Whisk together cream, salt, and eggs, and then carefully spoon into crust. There may be some extra filling. This can be baked separately with a quick, Bisquik crust or by itself.
Bake the quiche at 425Âº for 15 minutes, then cover with tin foil and lower oven to 300Âº. Cook 30 minutes or until a knife comes out of the center clean. Let rest at least 10 minutes before eating.

Adapted from www.bettycrocker.com

Torta della Nonna

2004-09-06T20:00:00.000-07:00

Torta della Nonna

This torta has a story. When I was in Siena, we had a nice dinner, and our waitress convinced us to get a slice of this as a fourth dessert. It was by far the best, and I am on a quest to reproduce it.

Crust:
2 cup flour
3 yolks + 1 white
1/2 cup sugar
3 T butter + 6 T mild olive oil
1/2 tsp vanilla

Mix together and refriderate.

Filling:
3 eggs
juice and zest of 1 lemon
1/2 cup sugar
2 cups ricotta

Mix together. Roll 1/2 crust out and place in pie dish. Add filling, then add second half of crust, also rolled out. Mix
1 egg white
1/2 cup pine-nuts or slivered almonds
together and spread over top. Bake at 350Âº until the middle is not too jiggly.

Roast Rosemary Chicken

2004-09-05T19:50:00.000-07:00

Roast Rosemary Chicken

2 T rosemary
1 3lb chicken, cleaned
1 lb small potatoes, washed and forked
3 large carrots, in 2" chunks
4 cloves garlic
3 stalks celery in 2" chunks
1 onion in apple slices
1/2 cup butter
2 T flour
1/4 cup water

Stuff 1 1/2 T rosemary and about half butter under chicken skin, then butter outer skin. Arrange veggies and garlic in a plastic baking bag in a 9x13x2" pan, then place chicken on top. Sprinkle with flour and then water, and remaining butter and rosemary. Place a thermometer in the thickest part of the chicken, and tie bag. Place 5, 1/2" slits in bag. Back at 350Âº until thermometer reads 180Âº.

White Bread

2004-09-05T19:49:00.000-07:00

White Bread

2 T veggie oil
2 tsp salt
2 T sugar
1 cup hot milk
1 cup hot water
1 package yeast
1/4 cup warm water
about 6 cup flour

Mix yeast and warm water and let dissolve for five minutes. Combine the first five ingredients, then add yeast and warm water. Add 3 cups flour, then let rest 5 minutes. Add another cup flour, then turn out on floured board and knead. Add flour until the dough is elastic but not stiff, and no longer sticky.
Let rise until doubled, punch down, and let rise to double again. When doubled, divide into two loaves and place on greased cookie sheet. Let rise until doubled, then score a grid on the top of each loaf. Bake at 425Âº for 15 minutes, then lower oven to 375Âº and cook for 30 minutes.
Crust: If you like a hard crust, quickly throw about a cup of cold water on the bottom of your oven (not on the bread) every 7-10 minutes and quickly close the oven door. If you like a shiny crust, brush dough with scrambled egg before baking. If you like a soft crust, brush with melted butter before baking.
The loaf should make a good hollow sound when flicked when it is done.

Adapted from the Fannie Farmer Cookbook.

Fudge Cupcakes

2004-09-04T19:48:00.000-07:00

Fudge Cupcakes

Fudge Cupcakes

4 oz chocolate
6 T water
1 1/2 cup sugar
1/2 cup butter
1 tsp vanilla
3 eggs
2 cup flour
1 tsp baking soda
pinch salt
2/3 cup milk

350ÂºF

Melt chocolate with water and 1/2 cup sugar. Let cool slightly. Cream butter and remaining sugar. Add vanilla and eggs, then stir in flour, baking soda and salt. Add milk and then chocolate. Pour into cupcake pans. Bake until firm and a toothpick comes out clean. Makes 18 cupcakes.

Frosting:

2 oz chocolate
2 1/2 cup powdered sugar
1/2 cup milk
4 T butter
1 T corn syrup
1/2 tsp salt
1 tsp vanilla

Melt the first six ingredients and then let cool. When skin-temperature, beat in vanilla and continue beating until stiff. Spread on cool cupcakes and let firm.

Adapted from the Fannie Farmer Cookbook.

Carrot Cake with Lemon Cream Cheese Frosting

2004-09-03T19:47:00.000-07:00

DSCF0866

Cake:
1 1/2 cup flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 cup brown sugar
2 T butter, softened
3/4 cup buttermilk
3 egg whites
1 tsp vanilla
1 cup grated carrots
1/2 cup raisins
1 tsp baking powder
1/2 T molasses

Mix all ingredients together and put in two 8" greased pans. Bake at 350Âº until firm and toothpick comes out clean.

Frosting:
8oz cream cheese
2 T butter
1 tsp lemon zest
1 tsp vanilla
3-31/2 cup powdered sugar

Beat together. Refrigerate. Makes more than enough. Will slowly melt if not kept cool.

Adapted from the American Heart Association Low-Fat and Luscious Desserts

White Cake

2004-09-02T19:40:00.000-07:00

DSCF0865

1 1/3 cup flour
1/2 T. baking powder
1/2 cup butter
1 cup sugar
2 eggs, separated
1/2 cup milk
1/8 tsp. Cream of tartar

2 6" circular pans
350Âº F

Cream butter and sugar, then add flour and baking powder. Beat in egg yolks and milk. Beat egg whites with a clean beater until soft peaks form, then add cream of tartar and beat until stiff peaks form. Gently fold whites into batter, and spread in greased and floured pans. Bake for 35-45 minutes, or until toothpick comes out clean.

Frosting:
1/4 cup butter
2 1/3 cup powdered sugar
1/2 tsp almond extract
1/6 cup milk
1 tsp vanilla

Beat together. Should be enough to frost and fill both layers

Cake adapted from www.joyofbaking.com