Pate Brisee (Pie Dough)

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water


In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
# With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
# Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Do not skip the chilling part this make the dough flaky. It take time to make good dough
Thank you Martha Stewart for making great Pate Brisee
Love to eat
The wicked cook

Rustic Onion Tart

1 Pate Brisee see recipe

3 medium sweet onion

1 red onion

3 Tbsp olive oil

3 Tbsp butter

salt and pepper to taste

1 Tbsp balsamic vinegar

1 cup roughly grated Gruyere cheese

View full recipe

Peel and slice the onions, heat oil and butter in large, heavy-bottomed saute pan over medium heat. Add the onions and sprinkle a little salt over them, this will draw the moisture out. Stirring occasionally for 10 minutes until the onions have softened and are translucent. Reduce the heat and cook for an additional 40 minutes stirring occasionally until the onions are well browned. Add balsamic vinegar and cook for 10 more minutes until completely caramelized. Remove from heat.

Preheat oven to 450. Remove dough from the refrigerator and let stand for 5 minutes before rolling. Roll out the dough on a lightly floured surface to fit your tart pan.

Place all but a couple tablespoons of cheese in the center of the dough. Spread to edges. Add the onions layering them on top of the cheese. Sprinkle the remaining cheese over the top of the tart.

Place in the oven and bake for 10 minutes at 450, reduce the heat to 350 and bake for 20-25 minutes more until the crust in golden brown. Remove from oven let sit for 10 minutes before serving.

Enjoy

The Wicked Cook

Curried Butternut Soup

8 cups cubed peeled butternut squash (one medium squash, 2 pound)
2 Tablespoons butter
2 cup chopped peeled Granny Smith apples (2-3 apples)
1 finely chopped onion
2 carrots finely chopped
2 cloves garlic minced
3-4 cup chicken stock (I like Kitchen Basic)
2-3 teaspoons curry powder
1/2 cup of Greek yogurt
1/2 cup grated extra-sharp white cheddar cheese
salt and pepper to taste

Preheat oven to 400. Arrange squash in a single layer on baking sheet coated with cooking spray. Bake for 45 minutes or until tender

Melt butter in dutch oven over medium high heat . Add apples, onions, carrots, saute 10 minutes. Stir in curry powder and garlic, cook 1 minute, stirring constantly. Add squash, broth and salt, stir well. Reduce head to medium-low, simmer uncovered 30 minutes. Partially mash mixture with potato masher, or a hand blender. Add Greek yogurt and stir well. Top each serving with cheese

Love to eat
The wicked cook
Karrie Maniaci-Hebert

mom's famous cheesey potatoes

3 large baking potatoes-sliced thinly
1 onion diced
4 Tablespoons butter
4-6 Tablespoons of flour- enough to bind the onions in a clump
2 cups milk
2 cups sharp cheddar cheese-grated

Saute the onions in the butter till soft, then add flour 1 Tablespoon at a time to make a roux and onions have clumped together (this will thicken the cheese sauce). Add milk, 1/2 cup at a time and stir till mixed well and starts to thicken. After milk is well mix with flour and onions put cheese in 1/2 cup at a time till melted. Spray a 9x12 dish with cooking spray and layer potatoes in pan pour cheesy mixtures over each layer. Save some sauce for the top. Sprinkle top with cheese. Cover and bake at 400 for 10 minutes and turn oven down to 350 for 1 hours or until potatoes are soft. Make sure you use a cookie sheet under the 9x12 dish, this will avoid a mess in your oven. Let cool for 10-15 minutes before serving.

You can also add ham to the potatoes, peas also work well too.
You can also use frozen shredded hash brown instead of the baking potatoes

Love to eat'
The wicked cook
Karrie Maniaci-Hebert

Cheese Bread

4 oz. shredded Mozzarella Cheese
8 oz. shredded sharp Cheddar Cheese
1/2 cup thinly chopped green onions
3 Tbsp Greek yogurt
1/4 cup Mayo
3-4 cloves garlic minced
1/2 stick butter very soft

1 loaf french bread sliced half horizontally

In a large bowl, mix together the cheeses and the green onions, Stir in the mayo and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.

Preheat broiler. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 5 minutes. Watch very closely.

Remove from broiler and let sit for 5 minutes until cool enough to slice with a bread knife. Enjoy!!

If you want your bread to be crispy then put in over for a few minutes, and them spread the cheese mixture on top

I am going to try green chilies next time. We make this for Sunday football games. Be great for that Superbowl party

The wicked cook
Karrie Maniaci-Hebert

try something new

I am finally back...Had had a great summer and have been making some great new foods. Trying to eat more fish and foods that have some great new flavors to them. Fresh, seasonal flavors. Found a Puerto Rican Tabasco at a restaurant call "Soul Food" in San Rafael, Ca. It is more like a spicy vinegar and it is great on almost anything. Makes a great vignette salad dressing with some olive oil, garlic, dijon mustard, and Cabernt Sauvignon red wine vinegar (Olio Bello d'Olive in Byron Ca. is great) oand a dash of balsamic for the White Bean, Tuna and Spinach salad. Don't be afraid of the Fennel in the Cioppino, it works with the tomatoes and the fish. Do not leave it out!!! The Cedar Plank Salmon is so creamy and wonderful that it is one of my favorite dishes to make when the Salmon comes in. The Cedar add a creamy, buttier flavor, that leaves you wanting more. Go visit your farmers market, try some new flavors and Enjoy Eating

The Wicked Cook

Great Salmon,

Cedar Plank Salmon

Dry Rub

1-tablespoon paprika

1-tablespoon kosher salt

2 teaspoons pepper

Zest of one lemon

2 teaspoons packed brown sugar

2-3 cloves garlic finely chopped

1 teaspoon granulated garlic

1 teaspoon dried tarragon or 2 tablespoons fresh, chopped

2 tablespoons fresh, chopped basil

1-2 tablespoons red pepper flakes

Combine all ingredients together, put in airtight container till ready to use.

Line a baking sheet with parchment paper. Sprinkle both sides of salmon with rub and refrigerate, uncovered for at least 2 hours and up to 12 hours.

Soak Cedar plank for 1 hour in water if you are going to bar-b-q. Put salmon on planks skin side down and on planks and cook indirect heat method. If you are going to make this on the grill. Cook for 8-10 minutes depending on thickness of your salmon. Salmon steaks will take a bit longer. Should be 120 degree on instant read themometer

Oven Method: Put cedar planks on a baking sheet, put salmon on planks skin side down, bake at 375 for 8-10 minutes, depending on the thickness, Salmon steaks will take a bit longer. Should be 120 degree on instant read thermometer.

Remove from over and brush with melted butter, and fresh lemon juice.

Enjoy!

Karrie Jovon Maniaci-Hebert

Cioppino, Eat at home

Cioppino

Much easier then you thought….

Olive oil

1 large Fennel bulb, thinly sliced

1 onion chipped

4-5 cloves of garlic, finely chopped

1 teaspoon red chili flakes, more if you like

1 small can of tomato paste

1 28 oz. Can of finely chopped tomatoes and the juice

2 cups dry white wine

5 cups fish stocks/ vegetable or chicken, or a combo (make sure it is stock not broth)

1 bay leaf

2 lbs. Clam, mussels, rinsed and scrubbed

2 lbs. Shrimp, peeled and deveined

1 to 11/2 lbs. Firm white fish, cut into bite size chunks

You can use more or less depending on what you like.

Salt after soup has cooked for 30 minutes.

Pepper to tasted

Heat oil in very large pot add the fennel onion, 1 teaspoon of salt, sauté until the onion are translucent, about 7 minutes. Add the garlic and red peeper flakes and sauté for 2 minutes. Stir in the tomato paste, and then add tomatoes, wine, stock and bay leaf. Cover and bring to simmer, cook over medium-low heat for about 30 minutes.

Add clams and mussels, cover unit the clams and mussels begin to open, add shrimp and fish. Simmer gently until the fish and shrimp are just cooked through and the clams are completely open, stirring gently. Discard any clams and mussels that do not open. Season chioppino with salt and pepper.

Sever in big bowls with good Italian bread

Enjoy

Karrie Jovon Maniaci-Hebert

White Bean and Tuna and Spinach Salad

White Bean and Tuna Salad

1 cup chopped red onion

The zest and juice of 1 lemon

2 can of tuna, white is best

2 cans white beans rinsed and drained

2 tablespoons Tarragon

1 finely chopped jalapeno or red chili flakes (to your degree of hotness)

Salt and pepper to taste

Enough fresh spinach to make a great salad

Cherry tomatoes

1. Sprinkle some lemon juice over the chopped onions. This will take some of the oniony edge off the onions.

2. Drain tuna, break apart slightly into large bowl, drain and rinse beans and gentle mix with tuna. Add onions tarragon, jalapeno or red chili flakes, rest of juice and lemon zest, salt and pepper. Drizzle olive oil on top and mix gentle.

3. Chill for 1 hour or longer. Plate spinach and tomatoes, put white beans and tuna on top and drizzle with your favorite vinaigrette or Italian dressing.

This is a great salad to take on a picnic or to a potluck, just put together right before serving. Makes a great summer salad for those Hot St. Louis Summers!!

Enjoy

Karrie Jovon Maniaci- Hebert

March 30, 2010 Satay chicken Pasta

It was great...The kids loved it. Was not sure if they would like it with the peanuts and the peanut butter on pasta but it is a keeper. Again I made too much, I could have cut my pasta in half and still would have had leftover for lunch. I feed 5 people and my husband loves leftovers for his lunch.

Recipe:
Cook a 1/2 to one box of pasta, I used spaghetti
Dressing: 1/2 cup of Asian dressing, I used Kraft Light Asian Toasted Sesame, 2 tbsp rice vinegar, 2 tbsp peanut butter, chili peppers, and chicken broth to thin it a little, mix well.
Shred about 1-2 cups cooked chicken,
Saute 3 carrots peeled and cut in thin rounds and 1 red bell pepper julienne, with a little olive oil a dash of salt and a dash of natural sugar. Cook till just tender and still crisp. The sugar helps keep the carrots sweet.
Mix all together, add 1 cup peanuts, pour dressing over hot pasta, may need a little chicken broth and some olive oil to help mix. Can be served hot or at room temp.

I think snap peas and or edamane would be great in this too. This dish could also be taken to a potluck. Use veggie broth and no chicken and you have a great vegetarian meal.

-The wicked cook

menu

I like to do a Menu for a couple of reasons, I try to recipes and I know what I am having for dinner so when I get off work I am not trying to figure out what to have and then I have all the ingredients on hand. This is "What's for Dinner"

• Shrimp Orzo---just posted

• Satay chicken pasta with fresh pineapple
• Meatloaf, mashed potatoes, corn and green beans
• Pasta with mascapone cheese and turkey Italian sausage spicy, fresh spinach
  
• French Lentils with Rhubarb
• Salmon with Barley Risotto, streamed broccoli
  

• Italian veggie torte, Cherry Rhubarb crisp, Good Bread

-The wicked cook

March 29, 2010 Shrimp Orzo with asparagus and soy beans

It is a very easy dish to make and only take 30 minutes and 1 pot. Easy clean up, I like that a lot.
You can also make enough for 2 or for a crowd. This dish can be served hot or at room temp. If you do not have wild shrimp ( again I only by wild caught fish) you can put your favorite veggies, chicken, salmon would be great in it. The possibilities are endless. Here is the recipe:

8 oz Shrimp, salt, fresh ground pepper, sugar. mix together in bowl. Heat up skillet with a little olive oil. When hot put shrimp in a single layer for about 1 minute each side. Place in a bowl and set aside.
Deglaze pan with a little sherry, add 8 oz Orzo, 2 cloves garlic, 2 cups chicken broth or veggie broth, let this cook for about 20 minutes, add 2 Tbsp lemon juice (fresh), lemon zest, 1 cup soy beans and fresh cut asparagus, salt to taste. cook for 5 more minutes. put on a platter, put shrimp on top and serve. "Inspired by The Pampered Chef 29 minutes to dinner"
Took about 30 minutes and my family loves it. we will take the rest for lunches. Be creative, use what is on sale, and what veggies are in season. Take this recipe to your next potluck or on a picnic.

Most foods that I cook do come from cookbooks, I do tend to tweak the recipes to fit my families needs and budget. Why reinvent the wheel. I feel I have become a better cook following a recipe because it has showed me how to mix flavors and foods together. I enjoy cooking and well as learning different way to cook and that is where a cookbook come into play.

-The wicked cook

Fish Tacos, March 23, 2010

I have some wild caught pacific mahi-mahi, which I found at Costco it was not bad, fresh would have be better. I cooked too much, you only need about 3 pieces of fish to feed 5 people. I put some olive oil, lemon zest, lemon juice, sea salt, and red pepper flakes. Let it sit for about 30 mintues. Oven was at 400 for about 20 mintues give or take 5 mintues. The mango salsa was great on the fish, gave it a little spice, tang, and fresh flavor. Another find at Costco. We also have beans from the can, but I did take a can of chili beans and mixed it in the refried beans and the kids really liked it. I also made a Polenta with green chilies and cheese, thanks to bon appetit, fast easy fresh cookbook the only thing I did different is I use 1 cup whole milk and 1 cup 1%, no cream and less cheese I also added frozen corn, and it was great. Art loved it. Fresh strawberries which are just coming into season. I would say it took about 1 hour and 30 mintues to make. It was a good meal and the kids liked it. Now I have to think of something for the leftover fish I have...

The Wicked Cook

Shepard Pie: March 22, 2010

I just made Shepard pie with the leftover turkey Art made last night. Veggies are carrots, corn, Edamame, green beans topped with homemade mash potatoes with the grave I made with a dash of sherry and add chicken broth. I will grate fresh Parmigiano Reggiano on the top before I take it out. Let it sit for 10-15 min. Good homemade comfort food.

-The Wicked Cook