Simple compound butters, adding flavor with less fat

September 25, 2014September 29, 2014 Rachel Sherwood

(Chili Garlic Butter, Sweet Honey Butter and Herb Butter)

Looking for something to add little elegance to your next meal? Try a compound butter to add taste and flavor with less fat. Butter makes everything better but did you know you could enhance butter so it is even better adding more flavor with herbs, citrus and spices. You can pack in twice as much flavor and use less fat to achieve a really rich and delicious dish. It’s simple to make and it is called a compound butter. The best thing about compound butters: they are very versatile and you can freeze them so they are fresh and ready to use whenever you need them.

Compound butter makes it easy to add your signature touch to favorite foods like steak, fish, potatoes, corn, pasta and so much more than just bread. Once you start making compound butters you will never want to be without one on hand.

Compound butters are easy to make – just take softened butter, not melted, and mix in your favorite herbs, seasonings or even citrus zest until well combined. You can enjoy it as is, store chilled in a container or roll into a log on plastic wrap and freeze it for longer storage. When ready to use just slightly thaw and slice a piece of the firm compound butter and enjoy!

Try one of these combinations or make up your own.

Italian Herb Butter

4 tablespoons butter

2 teaspoons chopped Italian Herbs (chives, rosemary, oregano)

1/2 teaspoon garlic powder

Chili Garlic Butter

4 tablespoons butter

1 teaspoon Sriracha sauce

1 teaspoon chili garlic sauce

½ teaspoon Tabasco sauce

Sweet Honey Butter

4 tablespoons butter

2 teaspoon honey

1 pinch nutmeg

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

Eggplant Parmesan

September 17, 2014September 23, 2014 Rachel Sherwood

This method of lightly broiling the eggplant slices rather than frying cuts down on half the calories and half the time. You will love this delicious vegetarian Italian comfort food.

1 medium eggplant

1 cup breadcrumbs

1 cup grated Parmesan

1 egg

1/3 cup milk

1 cup all-purpose flour

1 teaspoon garlic powder

¼ teaspoon salt

Spray or drizzle with olive oil

2 ½ cups Mozzarella cheese

2 ½ cups good quality marinara sauce

Slice the eggplant into ¼ inch slices keeping the skin on. You will need three shallow bowls to set up a breading station. Combine the Parmesan cheese and breadcrumbs in a shallow bowl. In another shallow bowl whisk together the egg and the milk. In the last shallow bowl combine the flour, garlic powder, and salt.

Taking one slice of eggplant at a time, dip it fully in the flour tapping the eggplant to get rid of the excess, then dip it in the milk and egg mixture, and lastly in the breadcrumb mixture, being sure to coat each slice completely. Place the covered eggplant slice on a baking sheet. Repeat this process until the baking sheet is full in a single layer.

Spray or lightly drizzle the slices with olive oil. Place the pan under the broiler for 1-3 minutes but watch carefully so they don’t burn. Just when they start to brown on the top flip them over, spraying or drizzling again with olive oil, and brown them on the other side for another 1-3 minutes. Remove and place toasted eggplant slices on a rack to cool.

Repeat this process until all eggplant slices have been breaded and toasted. Put a thin layer of red sauce on the bottom of a 9×13-baking pan. Layer with eggplant slices, cheese and sauce. Finish by topping mozzarella cheese.

Bake at 350 degrees for 25 minutes until hot and the cheese is slightly bubbly.

Addition: Next Class

The Classics with Style Friday, October 17th 1:00 – 2:30 pm

*With Mingle expert on table setting

Been there, done that! We have seen them time and time again, the classic meatloaf and mashed potatoes, the nut crusted cheese ball for the holidays, eggplant parmesan and the chocolate brownies. These are classics because they are so good, but how do you make a classic better without tarnishing its reputation? It all starts with presentation – making it fit your needs and lifestyle while adding a unique twist and a touch of elegance. Learn how to these old classics to a new level by discovering the five elements that make everyday meals magnificent.

Classic Cheese Ball to a Walnut Crusted Cheese Canapes
Eggplant Parmesan to an Eggplant Napoleon
Meatloaf and Potatoes to Savory Meatloaf cupcakes
Standard Brownies to a Brownie Sundae with Bourbon Sauce

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

Perfect Crispy Breading

September 17, 2014September 17, 2014 Rachel Sherwood

Getting that perfect crispy breading to coat items is easier than you think. It is all about following the basic breading procedure. The Breading Process can be achieved with great success in just three easy steps. Once you know the basic breading process you can experiment and begin creating you own custom coating for your favorite proteins and vegetables.

Here is how it works:

The basic breading process using three stations, Seasoned Flour, Egg Wash and your Breading. Each station has its specific purpose. You will want to put each of these in shallow bowls or containers for easy dipping.

Step #1 Flour: You are going to “dredge” or coat the item evening with flour shaking off the excess. The flour helps the egg stick to the item and create a protective barrier between the breading and the item. Regular all-purpose flour works best, any flour, even gluten-free flour, will do. The flour can be seasoned with salt, pepper, herbs and spices, or left unseasoned.

Step #2 Egg Wash: Dip the flour coated item into the egg wash being sure to coat all sides and allowing the excess to drop off. The egg sticks to the flour giving you an even sticking surface for adhering the coating. You can use well-beaten eggs by themselves, or an egg wash: a mixture of eggs and milk, eggs and cream, or eggs and water; use about one tablespoon of liquid per egg.

Step #3 Breading: Press the egg and flour coated item into the breadcrumbs gently shaking off excess. You can use regular breadcrumbs, panko, corn meal, cracker crumbs, chips, corn flakes, seasoned crushed croutons, even stuffing mix The breading gives the crispy texture and if seasoned well adds flavor.

Discard any unused flour, egg wash and bread crumbs to avoid cross contamination and Cook or Freeze for later use.

Here I am making my easy version of Eggplant Parmesan so I lightly spray them with olive oil and broil them till lightly golden.

When all slices are breaded and broiled just layer them between sauce, and cheese.

Then cover and bake or freeze for later, I always like to label items with the item and cooking directions right on it for easy cooking later. Read further for full Eggplant Parmesan recipe.

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

How to make Flawless, Crispy, Delicious Kale Chips

September 10, 2014September 10, 2014 Rachel Sherwood

I was not always a kale-lover but knowing how good it was for me I became determined to transform this dark-leafy green into something actually enjoyable. Here are the flawless steps to turn kale into a crispy delicious healthy snack.

Wash and thoroughly dry the leaves

If there is extra moister on the leaves the kale will steam making them soggy rather than crispy.

Remove the tough, bitter steams and tear into large pieces

Remove the steam easily by holding on the leaf at the base of the stem with one hand. Slide your hand down the stem to skim the leaves off and discard the stem.

Lightly oil the leaves

Use just a little oil about 2 teaspoons per baking sheet of kale. In a bowl lightly massage the oil into the leaves to lightly cover all areas this will help your seasoning stick as well, remember not too much or they will get soggy.

Spread leaves in a single layer on a parchment lined baking sheet

It is important that you have patience to make sure it is truly a single layer and not overcrowded. If they are overlapping they will bake unevenly leaving you with burned and soggy areas.

(Single layer with olive oil, then add your dry seasonings.)

5. Season

Sprinkle with your desired seasonings I prefer a light dusting of Garlic Salt, Lemon Pepper and Smoked Paprika. However, most dry seasonings will be fine like salt and pepper, cumin, Italian seasoning. Choose your favorite if un-sure, try it on just a half tray and adjust if needed. Note: avoid using liquid seasoning like vinegars and hot sauces as the liquids will make them soggy. If desired you can lightly sprinkle them with a liquid seasoning after baking but consume quickly if doing so.

(My favorite seasoning combination for a little heat, salt and acid)

6. Bake at a low heat

Low and slow is best for perfectly crisp not burned chips. Bake at 300F for 10 minutes then rotate the pan and bake another 12-15 minutes, so about 22-25 minutes total. This will depend on your oven but it is a good starting point. You want the edges to be light and crispy. Allow to cool on the pan for 3 min for that finale crisp finish and enjoy.

(Seasoned and baked kale chips)

What is your favorite way to enjoy or season kale?

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

Easy Appetizers in an Instant

September 3, 2014December 8, 2014 Rachel Sherwood

This snack is a prefect easy appetizer especially for last minute entertaining. All you need is a block of cream cheese, your spice cabinet and a few crackers to make easy appetizers in an instant that will have your guests wondering how you do it all so gracefully. Using the Pretty Plate Principles of Color, Shape and Texture you can turn everyday cream cheese into a gourmet treat.

Cream Cheese Trio is a perfect inexpensive, easy, delicious and impressive appetizer. You can have it ready in a moment’s notice.

Great things about cream cheese:

It is relatively inexpensive. Look for it on sale and pick up as few to have on hand.
As long as the package is kept sealed it will stay fresh for almost 2 months.
It goes well with so many different flavors and most people already love cream cheese.

Here is how to do it:

Cream Cheese Trio

Turn a regular block of cream cheese into an Easy Appetizers in an Instant

Take an ordinary block of cream cheese cut it in half to have to squares. Cut one square in half at an angle to create two triangles and cut the other square cut in half lengthwise to get two smaller rectangles. We cut 4 pieces but only need 3 for this application. Wrap one of the triangles and save it for other spreads or breakfast. I add toppings to the other three to make them interesting and unique.
Take one of the rectangles, lightly dust it with your favorite herb seasoning, Italian and garlic, lemon pepper, Cajun, whatever your family and friends like best.
Take the next piece and press it into some chopped toasted nuts, sesame seeds or even some cut up crumbs from crunchy-flavored crackers.
For the remaining piece – top it with your favorite jam: raspberry, orange marmalade, strawberry, almost anything will work.
Place all three pieces on a serving plate, add crackers, fresh veggies if desired and serving utensils.

You just made cream cheese a festive quick and delightful appetizer!

Remember cream cheese is white and pretty basic like a blank canvas. The goal is to add color, shape and texture to it, making it a stunning treat.

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.