Brie Stuffed Endive with Pecan

This is such a great, easy to make appetizer and in appearance, texture and taste seems much more sophisticated. This recipe comes from the Lugano restaurant in Salt Lake City and yields about 2 dozen individual servings. The belgian endives (from the lettuce family) may be a little bit hard to find. I couldn't find any in Utah county and finally found some at Harmon's in Draper. Enjoy!

INGREDIENTS
2 Belgian Endive Bulbs
Juice from ½ lemon
8 oz brie or crecenzia cheese, melted
24 pecans, toasted
Olive Oil to drizzle
Salt and pepper to taste

DIRECTIONS
1. Cut bottom off endive, then squeeze lemon juice into bottom to prevent browning

















2. Peel endive leaves off base
3. Spoon the melted cheese into the leaves

















4. Place a pecan on top of the cheese
5. Add cracked pepper and salt to taste
6. Drizzle olive oil on top

The Christmas Spirit

I love this "Mormon Message" about the Spirit of Christmas. It is so easy to get caught up in the busy days of shopping, gift and meal planning and to forget what Christmas is really all about. I am so grateful for messages like this that help me remember the real reason for the season.

Thanksgiving 2009

















We enjoyed a wonderful meal at Grandma Rae's house for Thanksgiving. There were Terry and Leanne's family as well as Bob and Carin's family and many of Jeni's cousins and their spouses. Jeni made her famous sweet yams and I made a Pumpkin Ginger Cheesecake and Orange Peel Truffles. Thanks Grandma Rae for hosting!

Winter Voice Recital

Maddy has been receiving vocal training this year from Jeanice Woodbrey, a good friend of ours. It has been amazing for Jeni and I to watch and hear how Maddy's voice has developed under her direction. I have to say that it is such a humbling experience as a parent to watch your child grow up and do things that you can't even come close to doing yourself, whether its Maddy singing or Joey playing the piano or violin. It is such a treat and so rewarding.

Yesterday Jeanice put on a winter recital for all her students and Maddy sang two solos, a duet and two songs with the other girls. Below are videos of all the performances.

1. Mary's Lullaby
2. What a Wonderful Child
3. Baby It's Cold Outside (with Jonathan Woodbrey)
4. Angelic Carol
5. Candlelight Carol

Orange Peel Truffles

















Nothing says its time for the Holidays than truffles. I started making these a few years ago and am always on the lookout for new truffle recipes. This one combines the wonderful flavors of semi-sweet chocolate ganache with orange peel infused cream, surrounded by a dark chocolate shell and topped with a candied orange peel (I'll share the recipe for that soon). The recipe below yielded almost 4 dozen bite-size truffles. Enjoy!

INGREDIENTS
2 Oranges
¾ cup heavy cream
12 oz semi sweet chocolate chips
Dark couveture chocolate, for dipping
Candied orange peel for garnish, optional

DIRECTIONS
1. Line baking sheet with wax paper or nonstick liner (my preference)
2. Using a peeler or citrus stripper, remove the rind of one of the oranges

















3. Zest the other orange using a microplaner then set aside

















4. Place orange rind and cream in medium saucepan over medium heat until it just before scalding, then remove from the heat and cover for 30 minutes

















5. Place the chocolate chips in a metal bowl
6. Place the cream back on the stove for a few minutes to heat, then carefully remove the orange rind
7. Pour cream into the metal bowl and let sit, without stirring for a few minutes
8. Starting in the middle, gently stir in a circular motion until the cream and chocolate are incorporated

















9. Stir in the orange zest
10. Cover bowl and place in fridge to firm for 2 hours
11. When firm enough to shape, spoon ½ tsp of ganache into your hand then roll into a ball and place on your nonstick liner































12. Repeat for the remainder of the ganache, then place tray in freezer for 2 hours
13. Melt dark couveture (candy dipping) chocolate over a double broiler, then remove from heat































14. Carefully drop the truffles into the dark chocolate and roll to coat, then gently place back on the liner
15. Before the dark chocolate hardens, place a small piece of candied orange peel on the wet chocolate

















16. Repeat for remaining truffles then place back in the fridge for one hour

BYU vs. Air Force

















A few weeks ago Joey and I joined the rest of the Young Men in our ward as we attended the BYU football game against the Air Force Academy. While it wasn't as much of a nail-biting game as last week's win against the University of Utah, it was Joey's first time in Lavell Edward's Stadium for a game and we had a great time, despite it being incredibly cold where we were sitting (the highest row in the Southwest Corner of the South Endzone.)

Pumpkin Ginger Cheesecake

















This foodnetwork.com recipe was delicious though I made a few modifications like using Ginger Snaps for the crust. This cheesecake is very dense like a New York Style and even had the nice thick top layer and just the right combination of sweetness and spice. The recipe below yields 1 large cheesecake. Enjoy and Happy Thanksgiving!

INGREDIENTS
12 Tbs unsalted butter, melted
2 1/2 cups ginger snap crumbs
2 3/4 cups sugar
Salt
2 lbs cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 Tbs vanilla extract
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 cups sweetened whipped cream, optional
1/3 cup toasted pecans, roughly chopped, optional

DIRECTIONS
1. Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
2. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl.

















3. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly.
4. Bake until golden brown, 15 to 20 minutes.
5. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

















6. Bring a medium pot of water to a boil.
7. Beat the cream cheese with a mixer until smooth.
8. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed.

















9. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined.































10. Pour into the cooled crust.































11. Gently place the roasting pan in the oven and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.
12. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes.
13. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack.

















14. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
15. Bring the cheesecake to room temperature 30 minutes before serving.
16. Unlock and remove the springform ring.

17. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

2009 YW in Excellence

















Sunday night was great night as the Young Women's Leaders in our ward put on their annual Young Women's in Excellence Program. The theme this year was "Preparing to Enter the Temple" and included several musical numbers, a talk by the Stake Patriarch, and an incredible video presentation highlighting the girls and their testimonies as well as pictures from some of the activities this year. All the leaders and girls dressed in white. The picture above is Maddy with her two Beehive leaders, Kim Atkin and Angela Cope, who have been true friends to her.

The first video below is the girls singing an arrangement I put together of "I Love to See the Temple." Maddy is the Young Women's Music Director in our ward so she led the girls at the beginning then joined the group. I'm playing the piano.

The second is the video presentation I mentioned above.

In the Spirit of Thanksgiving

Another great "Mormon Message." As we prepare to celebrate Thanksgiving this week, I am thankful for so many things in my life; The gospel of Jesus Christ, Jeni, Maddy, Joey, my family, my job, good friends and good food! I hope everyone has a wonderful Thanksgiving celebration this week.

Girls Nights

















The last two nights have been dedicated to the ladies of the house. On Thursday night, Jeni went with several friends to the midnight showing of "New Moon." For those of you that have read the Twilight series or have seen the first movie, you may be interested to know that she is still "Team Edward."

Last night Maddy had some friends from school over (McKenna, Kayla and Taylor) for a Girls Night of their own. With all the stress of Jr. High and Maddy's school play rehearsals, concert choir rehearsals and preparing for her voice lesson recital, this was sorely needed. I made them some yummy food and dessert and they watched a movie and more than anything just laughed non-stop and had a great time. Below are some pictures from the night.

Manti Temple Trip






















Last Saturday I joined Maddy and Joey and nearly 40 Young Men and Women in our ward on a trip to the Manti Temple to do baptisms for the dead (1 Corinthians 15:29). It was a wonderful experience, despite having to leave Spanish Fork at 5am to arrive there by 6:30am. The youth handled it great and we were thankful to have made it home safely as it started snowing right as we left. I am so grateful for the Church and for experiences like these that help bind us closer together as families.

Brie Fondue Hash Browns

















This wonderful recipe comes via Alex Guarnaschelli from foodnetwork.com. The smell of this in the oven was heavenly and the taste was just as good. I am a huge brie fan anyway so the combination, though unusual, was a hit. I think this would be great for breakfast or dinner or even an "amuse bouche" at one of our upcoming dinners. The recipe below yields 6 servings. Enjoy!

INGREDIENTS
2 Tbs vegetable oil
2 Tbs unsalted butter
2 large Idaho potatoes, washed, peeled and diced
Pinch paprika
Kosher salt and freshly ground black pepper
½ cup green onions, thinly sliced
½ cup apple juice
1 8 oz Brie cheese, rind trimmed off the bottom side

DIRECTIONS
1. Preheat oven to 375 degrees F.
2. Heat a large skillet over medium heat and add the oil.
3. When the oil begins to smoke lightly, add the butter and the potatoes.

















4. Season with a pinch of paprika and salt and pepper, to taste.

















5. Cook, stirring occasionally, until they become tender but crispy, about 10 minutes.
6. Add the onions and the juice. Season again with salt and pepper and increase the heat.

















7. The potatoes should eventually start to brown. Add more butter, if desired.

















8. Cook for 5 to 8 minutes, stirring occasionally so that potatoes brown on all sides.
9. Put cheese in the middle of the skillet on top of everything and place the pan in the center of the oven.

















10. Bake until the cheese melts, about 8 to 10 minutes.
11. Plate by putting a base of the hash browns on a plate and topping with a small wedge of the brie and a few sprinkles of green onion.
12. Serve immediately.

Second Annual LOTR Marathon

















It's that time of year! Just like we did last year, the Saturday after Thanksgiving, November 28th we'll be hosting our second annual Lord of the Rings Marathon, extended versions of course. 9am - 9pm at our house. If you're interested in joining, bring a food item to share. We'll provide lunch and dinner. Just make sure you RSVP at least a few days in advance to (801) 870-2396. Hope to see you here!

Utah Symphony at BYU

















Last week I took Joey to a performance of the Utah Symphony at BYU. They performed Brahms Piano Concerto No. 1 in D Minor, op 15 with Pinchas Zukerman, a world famous violist and violinist as the conductor and Jonathan Biss, 28, as the pianist. Joey is in orchestra this year at school and is learning to play the violin. One of the requirements for class is that he attend at least one concert each term so this was our first one together. Of all things, I was amazed at the talent of the pianist as this piece is nearly an hour long and he played it without any music and it was incredibly difficult. I love that Utah has so many cultural events like this to take the kids to!

Beef Wellington with a Gorgonzola Duxelles

















I was told about Beef Wellington a few weeks ago and have wanted to make it ever since. Tonight I finally had the time and it was delicious! I created this recipe combining several I found online and adding a few things here and there. I loved the combination of the blue cheese with the Duxelles and what doesn't taste great with puff pastry? Unfortunately, the local grocer was out of beef tenderloin so I used an eye of round roast which wasn't as tender as I would have liked. Next time I'll use beef tenderloin or beef filet for sure. The recipe below yields 6 servings. Enjoy!

INGREDIENTS
8 oz sliced mushrooms
2 Tbs butter
2 Tbs garlic, minced
3 Tbs shallot, minced
1 tsp thyme
1/4 cup balsamic vinegar
Salt and Pepper to taste
3 lb Beef Tenderloin
Olive Oil
2 Sheets Puff Pastry, thawed
4 oz Gorgonzola, crumbled
1 egg, beaten

DIRECTIONS
1. In a medium saucepan, combine mushrooms, butter, garlic, shallots, thyme balsamic vinegar and salt and pepper.

















2. Cook on medium heat until the mixture (called a Duxelles) has reduced significantly. Place in a small bowl and refrigerate for 30 minutes.

















3. Cut tenderloin into 6 pieces, then sear each side in a hot pan coated with olive oil.

















4. When the tenderloin has been seared, place in the refrigerator for 30 minutes.

















5. Roll out puff pastry sheets and cut into six even sized pieces, then refrigerate for 15 minutes.

















6. Assemble by adding a portion of gorgonzola crumbles and a spoonful of Duxelles into the middle of one of the sheets of puff pastry.

















7. Add a piece of the tenderloin, then fold one side of the pastry over the top, then use a small amount of egg wash to seal the other side to it. Fold the rest of the sides up, again using a small amount of egg wash to make sure the pastry is sealed completely.































8. Turn the pastry over and place on a baking sheet.
9. Brush the remaining egg wash over the rest of the pastries, then refrigerate for an hour.

















10. Bake at 425F for about 20 minutes, ensuring that the internal temp reaches at least 120F for rare, 140F for medium and 160F for well done.

What Matters Most

Here's another great "Mormon Message," this one about focusing on the things that matter most in our lives. Enjoy!

Braised Fennel

















This Lugano recipe was so wonderful at my cooking class there that I had to try it. Unfortunately, fennel is not easy to find in most grocery stores! If you've never heard of fennel (I hadn't), it is a vegetable from the parsley family and has almost a licorice-like aroma. I couldn't find any at Maceys but Harmon's had some. The recipe below yields about 5-6 servings and is very easy to make and the kids loved the flavors. Enjoy!

INGREDIENTS
2 Fennel bulbs
2 Tbs Olive Oil
3 Tbs Butter
2 Tbs Minced Garlic
1 Tbs fresh Rosemary
Salt and pepper to taste
½ cup Chicken Broth
Bread crumbs

DIRECTIONS
1. Cut off bulb tops, just above the bulb.






















2. Cut the bulbs into slices, keeping each slice with a part of the base so it doesn't fall apart.

















3. In sautee pan, add butter, and olive oil.
4. Add fennel so each piece touches bottom.

















5. Add garlic, rosemary and salt and pepper to taste.

















6. Brown fennel in skillet over medium high heat, then turn over.
7. Add chicken broth.
8. Cook at 375F for about 60 minutes, adding small portions of broth to keep some liquid in the pan.

















9. Add bread crumbs and serve.

Northwest Lemon Tart Mini's

















One of my favorite restaurants growing up in Seattle, Washington was the Wharf restaurant close to the docks downtown. We would go there once a year to celebrate the anniversary of our arrival to Seattle when I was about 5. My favorite item on the menu was their lemon tart and I'm pretty sure I got it every time. In fact, here is a picture from a visit to the wharf when I was almost 6 years old. Notice what I'm eating in the second picture! I guess I've had a sweet tooth for longer than I've realized.









































Well, all these years later I decided to try to duplicate this dessert and I think I've come pretty close. The crust is a shortbread crust from my sister that she uses for quiches and the lemon tart is a lemon curd that has just the perfect amount of sweetness. I have named these Northwest Lemon Tart Mini's after those childhood memories. I hope you enjoy a small piece of my own personal history when you make these! The recipe below yields 24 mini tarts. Enjoy!

INGREDIENTS
Tart Shells
3oz cream cheese, softened
½ c butter, softened
1 c all-purpose flour

Lemon Curd
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup fresh lemon juice 1/2 cup cold water
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon zest
3 drops yellow food coloring
Whipped Cream

DIRECTIONS
Tart Shells
1. Blend cream cheese and butter.

















2. Stir in flour just until blended.

















3. Chill about 1 hour.
4. Shape dough into 24 balls (mini muffin size) and press into ungreased muffin cups to make a shallow shell.

















5. Bake at 350F for 12-15 minutes, just until shells are lightly browned.
6. Let cool completely.

Lemon Curd
1. In saucepan combine sugar, cornstarch, and salt. And mix with a wire whisk.

















2. Blend in lemon juice and cold water; then add egg yolks and blend until smooth.

















3. Add butter and gradually stir in boiling water.

















4. Bring to a boil over medium heat, stirring constantly.
5. Boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring.
6. Partially cool for 30 minutes.
7. Pour into the baked tart shells. Refrigerate at least 30 minutes.

















8. Top with whipped cream and serve.

Cheese Truffles

















I knew this tillamook.com recipe would be amazing when I saw the name of it. How could cheese in a truffle form be anything but incredible? These were almost like mini cheese balls; you know - the kind you buy from the grocery store at holiday time? Only these were so much better! Each one of these little truffles packed the perfect amount of flavor and I had to excercise extreme restraint to not them all. The only thing I would do differently next time is to make a double batch. The recipe below yields 2 dozen truffles. Enjoy!

INGREDIENTS
2 tsp olive oil
2 Tbs minced shallots
Pinch salt
4 oz jack cheese, shredded
4 oz Extra sharp cheddar, shredded
2 1/2 Tbs unsalted butter
1 1/2 tsp water
1 Tbs finely minced celery
Pinch cayenne
1/4 cup fine dried bread crumbs
1 Tbs minced parsley

DIRECTIONS
1. Heat oil in a small frying pan over medium heat.
2. Add shallots and salt and sauté until soft. Set aside to cool.

















3. Place cheeses, butter and water in bowl of food processor. Pulse until smooth.































4. Transfer mixture to medium bowl and stir in shallots, celery and cayenne.

















5. Chill in refrigerator for 1/2 hour.
6. In a separate bowl combine bread crumbs and parsley.
7. Form cheese mixture into teaspoon-sized balls and roll in bread crumb mixture.

















8. Serve at room temperature.

Orange Marmalade Chicken

















I created this recipe somewhat out of desperation a few days ago. I needed to come up with a dinner and though it might be fun to try making an orange marmalade glazed chicken breast. The result turned out really tender and flavorful. I love marinating chicken in buttermilk as the enzymes breaks it down in a way that helps it become incredibly moist and promotes even cooking. The recipe below yields about 4 servings. Enjoy!

INGREDIENTS
4 Chicken Breasts, boneless and skinless
2 Cups Buttermilk
2 Tbs Season Salt
2 Tbs Minced Garlic
4 Tbs Butter
½ jar orange Marmalade

DIRECTIONS
1. Mix Buttermilk and season salt together in a bowl.
2. Marinate chicken breasts in the mixture for at least 4 hours, preferably overnight.
3. In a large sautee pan, melt butter and minced garlic over medium high heat.
4. Add chicken breasts.
5. Add heaping spoonfulls of marmalade on top of each breast.

















6. Turn every 3-4 minutes, adding more marmalade after each turn.

















7. Eventually the sauce will become thick and bubbly.
8. When the chicken has cooked through, remove from heat.
9. Plate with a healthy amount of sauce from the pan and a final dollop of marmalade.