Fort Collins Wine Fest 2012

With a little less than 2 weeks left until Fort Collins Wine Fest, don’t miss your chance to reserve your spot at one of the largest wine tasting events in Colorado. Since 1982, Wine Fest has been inspiring wine connoisseurs, food fanatics and local philanthropists alike. In its 30th year providing funding for Disabled Resource Services, this event fundraises thousands of dollars each year for those living with disabilities.

The 2012 event will be held on March 23 at the Fort Collins Hilton. Featuring 150 vineyards and 500 wines from around the world, Wine Fest has a full roster of activities to keep you entertained throughout the evening. Wines and beers are complemented by an assortment of delicious food items from local restaurants.

More importantly, the proceeds from Wine Fest ticket sales and auction items provide services for nearly 6,000 individuals living with disabilities in Larimer and Jackson Counties. Disabled Resource Services provides support to those living with a disability, enabling them to navigate the world without isolation. As one of ten centers for independence in the state of Colorado, Disabled Resource Services provides resources to empower individuals with disabilities to achieve their maximum level of independence through advocacy, awareness and access to the community.

Tickets for this exciting event are available for purchase at Pringles Fine Wine & Spirits, Wilbur’s Total Beverage, Supermarket Liquors, The Melting Pot (Fort Collins), at the door or online at: http://www.winefestfc.org/tickets.html

If you enjoy fine wines and foods, do not miss out on this event; and it will feel even better knowing your presence and funding are helping those in need.


I'd also like to thank Anne Farrell of A-Train Marketing for providing me with the information and logo needed to get this event out to the public.

Mary Cokenour

It's a Pie, No, it's a Cake.

What dessert is called a pie, but is truly a cake? The answer is Boston Cream Pie which is actually a cake which had its layers baked in pie tins known as "Washington Pie Plates". This dessert was created by French Chef Sanzian to commemorate the opening of the Parker House Hotel in 1856. Now the dessert he created was more elaborate than what we typically see in Boston Cream Pie or Cake, both names are commonly interchanged, today.

Instead of pie plates, a 9 or 10 inch springform pan is used to bake the cake which is then divided into two layers. The Boston Cream Cake is not a dessert that can be made at the spur of the moment; there are four crucial steps. First the sponge cake, more dense and less crumbly than regular vanilla cake, needs to be mixed together and baked. Secondly is the pastry cream; a thick, rich pudding containing corn starch to help it hold up under the weight of the top layer of cake. Third, and oh so important, is the chocolate ganache; made from a cooked combination of chopped chocolate and heavy cream which cools quickly to make a rich, firm topping to the cake. Typically for the ganache, milk or semi-sweet chocolate is used, but I prefer Ghirardelli Bittersweet Chocolate. It melts quickly, the texture is smooth and the sheen is glossy; the bittersweet chocolate complements the pastry cream and sponge cake wonderfully. Step four is the construction of the cake, not too difficult and the results are worth waiting for.

Why this dessert cannot be a spur of the moment decision to make is that the cake and cream should be cool before the layering process begins; otherwise you'll be looking at one hot mess oozing off the plate. Now wait, let me correct myself a bit; this can be made spur of the moment by using a premade pound cake and instant pudding; might look pretty, but it won't taste the same as the authentic cake.

Boston Cream Pie (Cake)

Step One: The Sponge Cake

Ingredients:

3 Tbsp melted butter, cooled to room temperature
6 large eggs
1 cup sugar
3 tsp pure vanilla extract
1 cup flour, sifted
1/4 tsp salt

Preparation:

Preheat oven to 350F. From parchment paper, cut a circle to line bottom of a 9 or 10 inch springform pan. Smear a little butter onto bottom and sides of pan first, sprinkle a light dusting of flour; put parchment paper circle on pan bottom and lightly smear butter on the paper.

In a large bowl, mix the melted butter and sugar together until fluffy and a yellow color. Add the extract and half the flour; mix for one minute before adding remaining flour and salt; mix to incorporate well. Pour batter into pan and bake for 25-30 minutes; top will be golden brown and spring back when lightly pressed. Remove from oven and let cool on a wire rack; do not attempt to remove the springform pan.

Step Two: The Pastry Cream

Ingredients:

3 1/2 cups milk
4 large eggs
3/4 cup sugar
1/8 tsp salt
1/4 tsp corn starch
3 Tbsp flour
3 Tbsp cold butter, cut into small pieces
3 tsp pure vanilla extract

Preparation:

While the cake is baking, make the cream by first heating the milk in a large sauce pan till hot, but do not boil or scald.

While milk is heating, lightly beat together the eggs, sugar, salt; sift together the corn starch and flour and gradually mix into the wet ingredients till well incorporated.

Gradually begin mixing in the hot milk and mix together for a minute; place entire mixture back into the sauce pan. On high heat, begin whisking the mixture; it will begin to thicken and boil; continue to whisk for 3 minutes. Remove from heat, add the butter and vanilla and continue to stir until butter is completely melted and incorporated. Place mixture into a large bowl, cover with plastic wrap and refrigerate for 4 hours.

Step Three: The Chocolate Ganache

This step should not be done until you are ready to put the cake together; the chocolate cools very quickly and will harden in the pan if you wait too long to pour it onto the cake.

Ingredients:

1/4 cup heavy cream
1 cup chopped chocolate (milk or semi-sweet is traditional; bittersweet is my personal choice)

Preparation:

In a small saucepan, medium heat, heat the cream until bubbles just begin to form around the rim of the pan. Add the chocolate and stir until partially melted; remove from heat and continue to stir until smooth. The ganache will thicken as it cools.

Note: to make a dipping sauce for fruit, use 1/2 cup chopped chocolate to 1/4 cup heavy cream; it will still be thick, but not harden as it cools.

Step Four: The Construction

Remove the cake from the springform pan and the parchment paper from bottom of cake; cut cake horizontally to make two separate layers; place one layer on serving platter. Evenly spread the pastry cream over this layer of cake. Place the second layer of cake over top.

The ganache should have just been made, so be ready to use a spatula to scrape it out of the pan onto the top of the cake and spread it evenly over the top. Don't worry if some of it oozes down the side; it just adds more character to your cake. The ganache will become firm quickly, so you can serve the cake immediately, or refrigerate it, so the flavors will meld together. It would be better to place a few toothpicks in the top before wrapping the cake in plastic wrap; otherwise the ganache will adhere to the wrap.

Mary Cokenour

Pizzelle or Italian Waffle Cookies

Pizzelle, also known as Italian Waffle cookies, can trace their origin back to ancient Roman times. They are simply made with sugar, eggs, flour, butter or oil; personally I believe using butter gives the cookies a better flavor and texture.  Flavorings are generally vanilla, anise, lemon, caramel or chocolate. As with Black and White Cookies, a pizzella (singular)can have a combination of half vanilla, half chocolate. You can always be daring and add mint extract to the chocolate batter or finely crushed hazelnut meal to the flour. Think of this as using a basic cookie dough, or in this case, batter, recipe and adding your imagination.

Depending on the variations in ingredient amounts and cooking times on the pizzelle press, the cookies can be either hard and crisp or soft and chewy. They are seen often at Italian weddings, rolled into a cone and filled with cannoli cream (ricotta cheese mixed with sugar). As a sandwich cookie, a filling of cannoli cream or hazelnut spread can be smeared between two cookies. However, the hard and crisp variety is too delicate to withstand a layer of firm ice cream for a sandwich; but is delicious as a crushed topping instead.  Although, a thicker made pizzella is exactly what is used to make those waffle cones you get at the local ice cream shoppe.

The press itself costs approximately $50 and can create 2-4 pizzelle, depending on the size in diameter being "baked". There is also a variety of designs that can be pressed upon the batter; the most popular being a snowflake or star.  If you're not inclined to buy a press and make your own pizzelle; they are usually available in the bakery section of major supermarkets; or at online stores.

A serving of six (4 inch) cookies is about 140 calories, containing 6 grams of fat and 19 grams of carbohydrates. Pair this with fresh fruit and it makes an excellent meal in itself.  If this doesn't entice you,  then I don't know what will.  Enjoy!

Basic Vanilla Pizzelle

Ingredients:

3 large eggs
3/4 cup sugar
8 Tbsp unsalted butter, melted
1 Tbsp pure vanilla extract
1 3/4 cups flour
2 tsp baking powder

Preparation:

In a large bowl, beat the eggs and sugar together until fluffy and a yellow color. Make sure the butter has cooled to room temperature before adding into the egg mixture; this will keep the eggs from curdling. Add the vanilla extract; do not over mix.

Sift together the flour and baking powder and gently fold into the wet ingredients until well incorporated.

Follow the instructions on the pizzelle press for batter measurements and proper cooking time. When done, remove to a wire rack for cooling.

Makes 2-3 dozen depending on size made.


Mary Cokenour

Crispy Fries from the Oven.

Fried, the very name indicates that a food item has been dropped into a deep skillet, or deep fryer contraption, filled with sizzling oil. To be cooked until done, drained upon paper towels, seasoned and enjoyed while hot. Unfortunately, once the fried food begins to cool down, any oil within tends to ooze out and it doesn't taste so yummy anymore.

There is an alternative method and that is to make the "fried" food in a very hot oven with minimal fat used. Whether using butter, margarine, oil or combination, the amount used is enough to coat the food, let it cook to crispiness, but not get soggy once it begins to cool down. The recipe I'm posting contains a basic seasoning mix, but try mixtures that would complement a total meal, such as an Italian herbal mix. However, try to avoid using olive oil as it does not get hot enough in the oven to give a good crisp to your potatoes.

Oven Baked Potato Wedges

Ingredients:

3 large baking potatoes, unpeeled
2 Tbsp butter, softened
2 Tbsp canola or peanut oil
1 tsp each fine sea salt, garlic powder and paprika
½ tsp ground black pepper
¼ tsp ground cayenne pepper

Preparation:

Preheat oven to 450F; spray a large jelly roll pan with nonstick cooking spray.

Rinse the potatoes and pat dry; cut each potato lengthwise in half and then cut each half into four long wedges.

In a large plastic bag, combine the potatoes, butter, oil and seasonings; make sure to coat the wedges thoroughly. Place in a single layer onto the sprayed pan; bake for 35-40 minutes, turning once; until tender inside and crispy outside.

Makes 4 servings (6 wedges per serving)

Mary Cokenour

Ribs and Potatoes Redone...again.

If you love to cook, you know yourself that you are always looking for new recipes, ways of redoing recipes, even redoing your own recipes. Good cooks have not just a passion for food, but imagination and creativity in the kitchen; we're not settlers, we're doers.

From previous posts, I've already established that I enjoy grilling and smoking meats, but in winter time, that's rarely an option. Instead, I work on ways of obtaining a good barbequed item using the oven or a crock pot....yes, I said crock pot. Barbeque does not always refer to charred meat; it's a technique, not a standard.

Lets talk about boneless ribs and your question is, "How can ribs be boneless?" Boneless pork ribs are essentially a pork loin that has been cut into sections to imitate the shape and look of actual pork spare ribs. This type of boneless rib is commonly known as "Country Style Boneless Pork Ribs". They are meatier and leaner than the typical slab of pork spare ribs. For those who like the knife and fork method of eating ribs, they're the perfect choice of cut; that is unless you enjoy sucking sauce off the actual bones.

I have posted a similar recipe for crock pot boneless ribs called Sweet and Sour Pork Ribs using an Asian style sauce to cook them in. Today's recipe will be using a typical barbeque sauce, and you can use homemade sauce or bottled. Now when I make my homemade sauce, I do make enough to be able to freeze some for future use. However, when I decide to do something spontaneously and want to cut corners, heck yeah, I cheat and use a good bottled brand such as Sweet Baby Ray's, Jack Daniels or KC Masterpiece. These brands provide a thick sauce, loaded with flavor and hold up in long time cooking, such as with a crock pot.

Crock Pot Boneless Pork Ribs

Ingredients:

3 lbs boneless (country style) pork ribs
2 Tbsp flour
1 large onion, chopped
1(14.5 oz)can diced tomatoes
1 Tbsp minced garlic
2 1/2 cups barbeque sauce

Preparation:

Set a 6 quart crock pot on low; layer the ribs inside and sprinkle the flour over them. (The ribs will exude liquid during the cooking process; the flour will help keep the sauce thick.)

Layer the onions, tomatoes and garlic over the ribs; pour the sauce over and make sure to cover evenly. Cover and let cook for 10 hours.

Makes 6-8 servings.

Now a great side dish for these ribs is Funeral Potatoes. Hubby and I don't like the typical corn flakes topping, so I changed my recipe a little and put a good layer of shredded cheddar cheese on top, besides within the casserole itself. I also add chopped, partially cooked bacon for that smoky flavor. Everything is better with bacon, right?

What is really great with this side dish is that you can refrigerate it for 8 hours, let it come up to room temperature for a half hour; let it bake for 1 and 1/2 hours and it will be ready at the same time as the ribs. When the barbeque sauce mixes with the oozing cheese and sauce of the potatoes, your mouth will be in orgasmic delight!

Enjoy the pleasure!

Mary Cokenour

Move over Chicken Noodle Soup.

Chicken Noodle soup is the classic comfort soup and cure all for anything that ails you from the common cold to depression. Not sanctioned by the American Medical Association, but what do they really know about home remedies anyway? While a huge believer in the powers of herbal and homemade remedies, this post is more about soup.

This week alone I was emailed three advertisements, from three foodie sites, and they all featured "Chicken Tortilla Soup" as the soup of the week. Surprisingly, I have not ever eaten nor made this soup before, so looked at the recipes and they were basically almost all the same ingredients and directions. Strange I thought. So I started to surf the web and look up more of this type of recipe and guess what? Either almost everyone invented this soup first, or almost everyone is copying a basic recipe and claiming it as their own. There were a few other versions here and there, but when I read the word "tortilla" in a recipe name, I expect Southwestern/Mexican flavors and ingredients. Items like carrots, brussel sprouts and edamame, or making a classic chicken noodle soup and putting slices of avocado on top, just don't do it for me,

I had already figured out my own variation on Taco Soup, and that is what I was going to base this new soup on; consider it copying myself. Going to my well stocked pantry, the soup process began and the results were quite, quite pleasing. The soup was colorful with ingredients, flavorful from the seasonings and a mild warming sensation from the chilies exemplified the essence of comfort.

The tortilla chips? I wondered about them myself, basically why put something crunchy in a soup, just so it can get soggy?  I was surprised though, the softened tortilla chips gave the illusion of noodles or dumplings enhancing the feeling of comfort overall. Oh, while I do list some possible garnishes at the end of the recipe, you'll find you don't really need them. The soup is delicious as is and a garnish would just be nothing more than a decoration.

Chicken Tortilla Soup

Ingredients:

6 boneless, skinless chicken breast halves
1 (15 oz) can black beans, do not drain liquid
1 (15 oz) can pinto beans, do not drain liquid
2 (11 oz) cans Mexican corn, do not drain liquid
1 (14.5 oz) can diced tomatoes with green chilies
1 Tbsp dried cilantro
½ tsp dried oregano
½ tsp ground cumin
¼ tsp ground black pepper
2 (14.5 oz) cans chicken broth
Tortilla chips

Preparation:

Set a 6 quart crock pot on low; place inside the ingredients in order of listing. Cook for 6 hours; remove chicken and shred. Return chicken to crock pot and mix thoroughly. Line bottom of soup bowl with tortilla chips; ladle soup over chips.

Makes 10 servings.

Garnishes: sour cream, shredded cheese, avocado, chopped fresh cilantro

Mary Cokenour

Italian Tubular Feasting.

If you think about it, many food items come in a tubular form; examples are hotdogs, bratwurst, taquitos, burritos, rolled crepes. In Italian cuisine, examples would be cannoli and many pastas such as ziti, penne and manicotti. I guess if you were a Freudian psychologist, you could come up with some type of fantastical sexual reasoning behind the use of this form, but I'm not even touching that here.

So lets get down to the main focus of this blog post...Manicotti; a large tubular form of pasta, usually stuffed with cheeses, meats, veggies or a combination; covered in sauce and cheese, baked in the oven till tender. Hungry yet? Manicotti can be a bit difficult to make as you have to be careful to not split the pasta when stuffing it. Package directions say to cook until tender, but as with shells, I pull them out of the boiling water when they are al dente. That way they are still a little firm, but flexible enough to stuff without breaking them open; they'll become tender after the baking process is done.

Ok, lets get to the recipe and directions for this yummy meal.

Baked Manicotti

Ingredients:

1 (8 oz) package dried manicotti (depending on the brand, there will be 12-14 pieces)
3 lbs ricotta cheese
2 cups shredded mozzarella cheese, divided in half
1 cup shredded provolone cheese
1 cup grated Romano cheese
1/2 cup mixture of minced fresh herbs (oregano, parsley, basil and thyme)
3 eggs, beaten
1 tsp ground black pepper
6 cups homemade meat sauce

Note: you can add 1 cup of crumbled, cooked meat such as Italian sausage, or chopped raw spinach to the mixture.

Preparation:

Bring a large pot of salted water to boil on high heat; cook manicotti for 10 minutes, or until al dente. Strain manicotti out and place in large bowl of cold water to stop cooking process and keep them from sticking together.

While waiting for water to boil and pasta to cook, prepare the filling by place all remaining ingredients, except one cup of shredded mozzarella and the meat sauce into a large bowl. Use an immersion blender or hand mixer to smooth out the cheeses.

Preheat oven to 350F; spray a 4 qt baking dish with nonstick baking spray; spread 3 cups of sauce over bottom of dish. Use a teaspoon or piping bag to fill each tube; place into the baking dish. Spoon remaining 3 cups of sauce over them; evenly spread the remaining mozzarella cheese over the manicotti; cover with aluminum foil.

Bake for 30 minutes and let rest for 5 minutes before serving; serve 2 per person.

Makes 6-7 servings.

Mary Cokenour