From Chef Larry Edwards at Casa de Cuisine
When it comes to the food of the Downton era, not all of it was gourmet fare served to the aristocracy. Some of the best dishes were those created by the “commoners,” including this simple side-dish made with potatoes, Cheddar cheese and herbs. A perfect accompaniment to any roasted entree (meat or fowl). To see the complete how-to slideshow, just click on the link: exm.nr/1vM62Gl
**It is a world-wide phenomenon. It is the most award winning television show in the history of PBS. Downton Abbey is back for its fifth season. Along with the drama and the biting wit of the Dowager Countess (Dame Maggie Smith), Downton Abbey will once again titillate the taste-buds with the food served during the era it portrays. Internationally acclaimed chef and the author of the bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals,” Larry Edwards, will share dishes from the Downton era for the run of the series and as an added bonus, will include how-to pictures for each of the dishes presented.**
Throughout the series of Downton Abbey, you have seen some wonderful dishes being presented. During the era in which Downton Abbey takes place there was more than elegant and gourmet food. There was what was known as “commoner” food, dishes which weren’t as elegant but were delicious and made with little fanfare. This era was not an economic boom for most of the English, so many families who were not a part of the aristocracy had to make do with what they could afford. One such food staple was potatoes. Another was the classic English cheese known as Cheddar cheese. This dish, Cheddar and Herb Potato Pie is a quintessential dish from this era.

To prepare this dish is as simple as layering the ingredients. It is basically a fool-proof dish and takes very little time to prepare. It is indeed a perfect side dish for any entree featuring roasted meat or fowl. It can also be a wonderful healthy entree when served with a salad of freshly harvested garden greens.
Ingredients needed to make Cheddar and Herb Potato Pie (serves 4):
4 potatoes, scrubbed and unpeeled
1/4 cup olive oil
1 Tbs. dried chives
1 Tbs. dried parsley
1 Tbs. dried rosemary
2 tsp. dried sage
2 tsp. dried sweet basil
1/3 cup grated Cheddar cheese
Steps:
Pre-heat your oven to 350 degrees.
Slice the unpeeled potatoes very thinly (see the picture in the slideshow).
Brush the bottom of a pan or baking dish with some of the oil.
Layer the bottom of the pan with some potato slices.
Brush some oil over the potatoes and sprinkle with some of the herbs and then top with some of the cheese.
Repeat step 5 (brushing each layer of potatoes with some of the oil). You will want your top layer to be of herbs and cheese.
Place into the oven and bake 35 minutes (time will depend on the thickness of the potatoes).
Remove from the oven. Remove from the pan onto a cutting board.
Slice the Cheddar and Herb Potato Pie into wedges.
Serve and enjoy!

When it comes to the food of the Downton era, not all of it was gourmet fare served to the aristocracy. Some of the best dishes were those created by the “commoners,” including this simple side-dish made with potatoes, Cheddar cheese and herbs. A perfect accompaniment to any roasted entree (meat or fowl). To see the complete how-to slideshow, just click on the linkexm.nr/1vM62Gl

**It is a world-wide phenomenon. It is the most award winning television show in the history of PBS. Downton Abbey is back for its fifth season. Along with the drama and the biting wit of the Dowager Countess (Dame Maggie Smith), Downton Abbey will once again titillate the taste-buds with the food served during the era it portrays. Internationally acclaimed chef and the author of the bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals,” Larry Edwards, will share dishes from the Downton era for the run of the series and as an added bonus, will include how-to pictures for each of the dishes presented.**

Throughout the series of Downton Abbey, you have seen some wonderful dishes being presented. During the era in which Downton Abbey takes place there was more than elegant and gourmet food. There was what was known as “commoner” food, dishes which weren’t as elegant but were delicious and made with little fanfare. This era was not an economic boom for most of the English, so many families who were not a part of the aristocracy had to make do with what they could afford. One such food staple was potatoes. Another was the classic English cheese known as Cheddar cheese. This dish, Cheddar and Herb Potato Pie is a quintessential dish from this era.

To prepare this dish is as simple as layering the ingredients. It is basically a fool-proof dish and takes very little time to prepare. It is indeed a perfect side dish for any entree featuring roasted meat or fowl. It can also be a wonderful healthy entree when served with a salad of freshly harvested garden greens.

Ingredients needed to make Cheddar and Herb Potato Pie (serves 4):

  • 4 potatoes, scrubbed and unpeeled
  • 1/4 cup olive oil
  • 1 Tbs. dried chives
  • 1 Tbs. dried parsley
  • 1 Tbs. dried rosemary
  • 2 tsp. dried sage
  • 2 tsp. dried sweet basil
  • 1/3 cup grated Cheddar cheese

Steps:

  1. Pre-heat your oven to 350 degrees.
  2. Slice the unpeeled potatoes very thinly (see the picture in the slideshow).
  3. Brush the bottom of a pan or baking dish with some of the oil.
  4. Layer the bottom of the pan with some potato slices.
  5. Brush some oil over the potatoes and sprinkle with some of the herbs and then top with some of the cheese.
  6. Repeat step 5 (brushing each layer of potatoes with some of the oil). You will want your top layer to be of herbs and cheese.
  7. Place into the oven and bake 35 minutes (time will depend on the thickness of the potatoes).
  8. Remove from the oven. Remove from the pan onto a cutting board.
  9. Slice the Cheddar and Herb Potato Pie into wedges.
  10. Serve and enjoy!
A perfect appetizer or entree for your autumn table: Teriyaki Chicken Stuffed Mushrooms in Port. To see the complete how-to slideshow, just click on the link: exm.nr/1sR03P6
**In this new series called Cooking 101 at Casa de Cuisine, Chef Larry Edwards will teach you some of the dishes the Casa is known for and people love. Each of the inclusions in this new series will feature a complete how-to slideshow. So enjoy learning to cook with one of the most popular Chef’s in the world and bestselling cookbook author.**
Though mushrooms are readily available year-round, there is something about autumn which makes me crave the little fungus. At Casa de Cuisine, as well as most eateries throughout the great American Southwest, mushrooms are a staple of many of our menus and one of our favorite ways of preparing them, is to stuff them.
The fusing of cuisines is what Casa de Cuisine is all about and known for worldwide. With this particular stuffed mushroom dish (either an entree or an appetizer), we fuse the tastes and textures of both Asian and the Southwest. To take this dish to an entirely new taste dimension, we will be braising the Teriyaki Chicken Stuffed Mushrooms in a sweet Port wine.

As mentioned above, this dish can be served as-is for an appetizer. If you would like to make this dish as an entree, simply serve it by resting the Teriyaki Chicken Stuffed Mushrooms on a bed of freshly steamed Jasmine rice. This is a rather simple dish to prepare at home and actually pretty quick to make.
Ingredients needed to make Teriyaki Chicken Stuffed Mushrooms in Port (serves 2):
1 chicken thigh, skinless and bones
1 Tbs. olive oil
Salt and pepper to taste
1/4 cup Kikkoman Teriyaki Glaze
2 scallions, minced
1 tsp. grated ginger
2 Tbs. minced cilantro
2 cloves garlic, minced
1 Tbs. minced fresh basil
1/4 cup finely grated Colby Jack cheese
8 mushrooms, stems removed
1/2 cup Port wine
Steps:
Pre-heat your oven to 350 degrees.
Place the chicken on a cutting board and dice into small portions (you want them small to fit into the crevice of the mushrooms).
In a medium saute pan or skillet, heat the olive oil over medium heat. Add the chicken, season with salt and pepper, and cook 10 minutes (time will depend on the amount of chicken).
Add the teriyaki glaze and cook 3 minutes, while stirring.
Remove the pan from the heat and set aside.
In a small bowl, combine the scallions, ginger, cilantro, garlic, basil and Colby Jack cheese.
Add the chicken to the bowl and stir to combine.
Fill the open crevice of the mushrooms (where the stem was) with the filling, slightly mounding it.
Place the stuffed mushrooms into a baking dish. Pour the Port wine over the mushrooms.
Place into the oven and braise 15 minutes.
Remove from the oven and serve.

A perfect appetizer or entree for your autumn table: Teriyaki Chicken Stuffed Mushrooms in Port. To see the complete how-to slideshow, just click on the linkexm.nr/1sR03P6

**In this new series called Cooking 101 at Casa de Cuisine, Chef Larry Edwards will teach you some of the dishes the Casa is known for and people love. Each of the inclusions in this new series will feature a complete how-to slideshow. So enjoy learning to cook with one of the most popular Chef’s in the world and bestselling cookbook author.**

Though mushrooms are readily available year-round, there is something about autumn which makes me crave the little fungus. At Casa de Cuisine, as well as most eateries throughout the great American Southwest, mushrooms are a staple of many of our menus and one of our favorite ways of preparing them, is to stuff them.

The fusing of cuisines is what Casa de Cuisine is all about and known for worldwide. With this particular stuffed mushroom dish (either an entree or an appetizer), we fuse the tastes and textures of both Asian and the Southwest. To take this dish to an entirely new taste dimension, we will be braising the Teriyaki Chicken Stuffed Mushrooms in a sweet Port wine.

As mentioned above, this dish can be served as-is for an appetizer. If you would like to make this dish as an entree, simply serve it by resting the Teriyaki Chicken Stuffed Mushrooms on a bed of freshly steamed Jasmine rice. This is a rather simple dish to prepare at home and actually pretty quick to make.

Ingredients needed to make Teriyaki Chicken Stuffed Mushrooms in Port (serves 2):

  • 1 chicken thigh, skinless and bones
  • 1 Tbs. olive oil
  • Salt and pepper to taste
  • 1/4 cup Kikkoman Teriyaki Glaze
  • 2 scallions, minced
  • 1 tsp. grated ginger
  • 2 Tbs. minced cilantro
  • 2 cloves garlic, minced
  • 1 Tbs. minced fresh basil
  • 1/4 cup finely grated Colby Jack cheese
  • 8 mushrooms, stems removed
  • 1/2 cup Port wine

Steps:

  1. Pre-heat your oven to 350 degrees.
  2. Place the chicken on a cutting board and dice into small portions (you want them small to fit into the crevice of the mushrooms).
  3. In a medium saute pan or skillet, heat the olive oil over medium heat. Add the chicken, season with salt and pepper, and cook 10 minutes (time will depend on the amount of chicken).
  4. Add the teriyaki glaze and cook 3 minutes, while stirring.
  5. Remove the pan from the heat and set aside.
  6. In a small bowl, combine the scallions, ginger, cilantro, garlic, basil and Colby Jack cheese.
  7. Add the chicken to the bowl and stir to combine.
  8. Fill the open crevice of the mushrooms (where the stem was) with the filling, slightly mounding it.
  9. Place the stuffed mushrooms into a baking dish. Pour the Port wine over the mushrooms.
  10. Place into the oven and braise 15 minutes.
  11. Remove from the oven and serve.
Dry frying is taking frying to a new and healthier apex. Spicy Dry Fried Shrimp with Avocado Cream! To see the complete how-to slideshow, just click on the link: exm.nr/1qvZBQD
** Savoring the Southwest is a new cooking/food column from internationally acclaimed chef and bestselling cookbook author, Larry Edwards. In this Examiner exclusive series, the chef will take you through the wonders of Southwest cooking and food. Along with each of the dishes the chef will present, there will also be a how-to slideshow. Learn the art of Southwest cooking and enjoy every delicious bite! **
There is a great misconception regarding fried foods in America. This misconception has to do with frying foods and oil. The fact of the matter is, you can fry food without oil and this process is called “dry frying.” Dry frying is quite popular in some parts of the world and as more-and-more people are becoming health conscience within the boundaries of the Untied States, it is slowly catching on. Out here in the great American Southwest, dry frying has been a practice for a couple of decades.
So, what is dry frying? The simple answer is that it is frying foods in a pan over a higher heat than normal and without oil. When it comes to dry frying, you do have to watch what you are cooking as this process of frying can dry out meat and seafood pretty quickly. Most of the time when you are dry frying, the product you’re frying will have a dry rub upon it. During the dry frying process, this dry rub (spices) will protect the product and the spices char — this will create a more intense flavor.

Shrimp are a perfect food to dry fry, as you will see from this recipe. There is one downfall and that is you have to be very diligent in watching the shrimp because over-cooked shrimp is simply God-awful! This version of Spicy Dry Fried Shrimp is just what its title suggests — it is spicy. To calm the tongue down, we like to serve it with a very refreshing Avocado Cream. Simply grab the shrimps by their tail, dip them in the Avocado Cream and enjoy!
Ingredients needed to make Spicy Dry Fried Shrimp with Avocado Cream (serves 2):
16 medium shrimp, tails left on
1/2 tsp. dried sage
1/2 tsp. ground cumin
1/2 tsp. sweet paprika
1/4 tsp. ground black pepper
1 tsp. celery salt
1 tsp. ground turmeric
2 avocados, pitted and peeled
1/4 cup sour cream
2 tsp. sweet chili sauce
Steps:
Place the shrimp in a medium bowl.
In a small bowl, whisk the sage, cumin, paprika, pepper, celery salt and turmeric.
Add the spice mixture to the shrimp and toss to coat.
Pre-heat a medium saute pan or skillet over medium high heat (do not add any oil).
Once the pan is hot, add the shrimp and cook a few minutes per side or to desired doneness.
Remove the pan from the heat and set aside (the shrimp will still be cooking due to the heat of the pan).
In a medium bowl, add the avocados and mash using the tines of a fork.
Into the avocados, stir in the sour cream and sweet chili sauce.
Place the Avocado Cream into dipping bowls surrounded by the shrimp and enjoy.

Dry frying is taking frying to a new and healthier apex. Spicy Dry Fried Shrimp with Avocado Cream! To see the complete how-to slideshow, just click on the linkexm.nr/1qvZBQD

** Savoring the Southwest is a new cooking/food column from internationally acclaimed chef and bestselling cookbook author, Larry Edwards. In this Examiner exclusive series, the chef will take you through the wonders of Southwest cooking and food. Along with each of the dishes the chef will present, there will also be a how-to slideshow. Learn the art of Southwest cooking and enjoy every delicious bite! **

There is a great misconception regarding fried foods in America. This misconception has to do with frying foods and oil. The fact of the matter is, you can fry food without oil and this process is called “dry frying.” Dry frying is quite popular in some parts of the world and as more-and-more people are becoming health conscience within the boundaries of the Untied States, it is slowly catching on. Out here in the great American Southwest, dry frying has been a practice for a couple of decades.

So, what is dry frying? The simple answer is that it is frying foods in a pan over a higher heat than normal and without oil. When it comes to dry frying, you do have to watch what you are cooking as this process of frying can dry out meat and seafood pretty quickly. Most of the time when you are dry frying, the product you’re frying will have a dry rub upon it. During the dry frying process, this dry rub (spices) will protect the product and the spices char — this will create a more intense flavor.

Shrimp are a perfect food to dry fry, as you will see from this recipe. There is one downfall and that is you have to be very diligent in watching the shrimp because over-cooked shrimp is simply God-awful! This version of Spicy Dry Fried Shrimp is just what its title suggests — it is spicy. To calm the tongue down, we like to serve it with a very refreshing Avocado Cream. Simply grab the shrimps by their tail, dip them in the Avocado Cream and enjoy!

Ingredients needed to make Spicy Dry Fried Shrimp with Avocado Cream (serves 2):

  • 16 medium shrimp, tails left on
  • 1/2 tsp. dried sage
  • 1/2 tsp. ground cumin
  • 1/2 tsp. sweet paprika
  • 1/4 tsp. ground black pepper
  • 1 tsp. celery salt
  • 1 tsp. ground turmeric
  • 2 avocados, pitted and peeled
  • 1/4 cup sour cream
  • 2 tsp. sweet chili sauce

Steps:

  1. Place the shrimp in a medium bowl.
  2. In a small bowl, whisk the sage, cumin, paprika, pepper, celery salt and turmeric.
  3. Add the spice mixture to the shrimp and toss to coat.
  4. Pre-heat a medium saute pan or skillet over medium high heat (do not add any oil).
  5. Once the pan is hot, add the shrimp and cook a few minutes per side or to desired doneness.
  6. Remove the pan from the heat and set aside (the shrimp will still be cooking due to the heat of the pan).
  7. In a medium bowl, add the avocados and mash using the tines of a fork.
  8. Into the avocados, stir in the sour cream and sweet chili sauce.
  9. Place the Avocado Cream into dipping bowls surrounded by the shrimp and enjoy.
The classic Asian peanut sauce get a new flavor twist from the great American Southwest: Spicy Peanut Sauce! To see the complete how-to picture slideshow, just click on the link: exm.nr/1z7ZCn5
** Savoring the Southwest is a new cooking/food column from internationally acclaimed chef and bestselling cookbook author, Larry Edwards. In this Examiner exclusive series, the chef will take you through the wonders of Southwest cooking and food. Along with each of the dishes the chef will present, there will also be a how-to slideshow. Learn the art of Southwest cooking and enjoy every delicious bite! **
Have you ever noticed that people love to dip things. It might be chips in a dip. It might be donuts in coffee. It might be tortillas in guacamole. It doesn’t matter, people just like to dip things. One of the most popular of these “dips” on an international level is a peanut sauce. If you have ever had the famed dish called Chicken Satay at an Asian restaurant, you have probably noticed it is served with a peanut dip. Most Asian or Island tables usually have one or two “dips” made with peanuts and the reason is really quite simple — a good peanut sauce (which is really what a “dip” is) can greatly influence the food item being “dipped” into it.
Out here in the great American Southwest we also love dips. One of the most popular is a homemade Ranch dressing (often referred to as California Ketchup). Of course out here we do not rely on the industrial sludge Ranch dressing from bottles or the chemical powder from packages. Another dip which is gaining in popularity is Spicy Peanut Sauce. It is the perfect sauce for any grilled or spicy piece of meat or seafood and it is quick and simple to make at home.

When making Spicy Peanut Sauce, you want the sauce to be satiny smooth, thus you would want to use an organic creamy style of peanut butter. We bring the sauce together with some coconut milk, then we zest it up with some spices and a dash or two of a sweet chili sauce.
Ingredients needed to make Spicy Peanut Sauce (makes about 1 cup):
1/2 cup organic peanut butter, creamy style
3/4 cup coconut milk
1 tsp. chili powder
2 Tbs. soy sauce
1 Tbs. sweet chili sauce
Steps:
In a small saucepan over medium heat, add all the ingredients.
Whisk the sauce over the medium heat until it becomes creamy.
Once you begin to see the sauce coming to a simmer (little bubbles appearing), remove it from the heat.
Spoon the sauce into dipping cups and serve.

The classic Asian peanut sauce get a new flavor twist from the great American Southwest: Spicy Peanut Sauce! To see the complete how-to picture slideshow, just click on the linkexm.nr/1z7ZCn5

** Savoring the Southwest is a new cooking/food column from internationally acclaimed chef and bestselling cookbook author, Larry Edwards. In this Examiner exclusive series, the chef will take you through the wonders of Southwest cooking and food. Along with each of the dishes the chef will present, there will also be a how-to slideshow. Learn the art of Southwest cooking and enjoy every delicious bite! **

Have you ever noticed that people love to dip things. It might be chips in a dip. It might be donuts in coffee. It might be tortillas in guacamole. It doesn’t matter, people just like to dip things. One of the most popular of these “dips” on an international level is a peanut sauce. If you have ever had the famed dish called Chicken Satay at an Asian restaurant, you have probably noticed it is served with a peanut dip. Most Asian or Island tables usually have one or two “dips” made with peanuts and the reason is really quite simple — a good peanut sauce (which is really what a “dip” is) can greatly influence the food item being “dipped” into it.

Out here in the great American Southwest we also love dips. One of the most popular is a homemade Ranch dressing (often referred to as California Ketchup). Of course out here we do not rely on the industrial sludge Ranch dressing from bottles or the chemical powder from packages. Another dip which is gaining in popularity is Spicy Peanut Sauce. It is the perfect sauce for any grilled or spicy piece of meat or seafood and it is quick and simple to make at home.

When making Spicy Peanut Sauce, you want the sauce to be satiny smooth, thus you would want to use an organic creamy style of peanut butter. We bring the sauce together with some coconut milk, then we zest it up with some spices and a dash or two of a sweet chili sauce.

Ingredients needed to make Spicy Peanut Sauce (makes about 1 cup):

  • 1/2 cup organic peanut butter, creamy style
  • 3/4 cup coconut milk
  • 1 tsp. chili powder
  • 2 Tbs. soy sauce
  • 1 Tbs. sweet chili sauce

Steps:

  1. In a small saucepan over medium heat, add all the ingredients.
  2. Whisk the sauce over the medium heat until it becomes creamy.
  3. Once you begin to see the sauce coming to a simmer (little bubbles appearing), remove it from the heat.
  4. Spoon the sauce into dipping cups and serve.
A wondrous and lavishly rich sweet filling for your Filo Dough Tulip Cups, to enjoy the Food of Downton Abbey. To see the complete how-to slideshow, just click on the link exm.nr/1ys2SZ8
**It is a world-wide phenomenon. It is the most award winning television show in the history of PBS. Downton Abbey is back for its fifth season. Along with the drama and the biting wit of the Dowager Countess (Dame Maggie Smith), Downton Abbey will once again titillate the taste-buds with the food served during the era it portrays. Internationally acclaimed chef and the author of the bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals,” Larry Edwards, will share dishes from the Downton era for the run of the series and as an added bonus, will include how-to pictures for each of the dishes presented.**
In the last installment of The Food of Downton Abbey, we shared with you how to make Filo Dough Tulip Cups. It seems only fair that now we share with you a delightful sweet and creamy filling for those Filo Dough Tulip Cups — a wondrous Blueberry Cream Cheese Parfait!
When cream cheese was used during the era of Downton Abbey it really was nothing like today’s cream cheese. It was more like what is commonly known as ricotta cheese. To bring this dish up to the standards of a modern kitchen, we used the usual cream cheese you can find in your local markets. This is a very rich dessert and if you’re on Weight Watchers, it might use up all your points for the rest of the year.
This is a very simple dish to make at home. If at all possible, use only fresh blueberries. If you cannot find fresh blueberries the frozen variety will work as long at you let them defrost naturally (meaning set them in a bowl and bring them to room temperature).

If you missed the feature and slideshow on how to make the Filo Dough Tulip Cups, you can find it by clicking here.
Ingredients needed to make Blueberry Cream Cheese Parfait:
2 cups cream cheese, softened
1/3 cup cream
1 cup powdered sugar
1 tsp. vanilla
2 cups fresh blueberries
Steps:
Into a mixer with the whisk attachment, add the cream cheese, cream, powdered sugar and vanilla and beat for 5 minutes.
Spoon some of the cream cheese mixture into the Filo Dough Tulip Cups (recipe and how-to slideshow here)
Add some blueberries to each of the cups.
Top the blueberries with a dollop of the cream cheese mixture and serve.

A wondrous and lavishly rich sweet filling for your Filo Dough Tulip Cups, to enjoy the Food of Downton Abbey. To see the complete how-to slideshow, just click on the link exm.nr/1ys2SZ8

**It is a world-wide phenomenon. It is the most award winning television show in the history of PBS. Downton Abbey is back for its fifth season. Along with the drama and the biting wit of the Dowager Countess (Dame Maggie Smith), Downton Abbey will once again titillate the taste-buds with the food served during the era it portrays. Internationally acclaimed chef and the author of the bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals,” Larry Edwards, will share dishes from the Downton era for the run of the series and as an added bonus, will include how-to pictures for each of the dishes presented.**

In the last installment of The Food of Downton Abbey, we shared with you how to make Filo Dough Tulip Cups. It seems only fair that now we share with you a delightful sweet and creamy filling for those Filo Dough Tulip Cups — a wondrous Blueberry Cream Cheese Parfait!

When cream cheese was used during the era of Downton Abbey it really was nothing like today’s cream cheese. It was more like what is commonly known as ricotta cheese. To bring this dish up to the standards of a modern kitchen, we used the usual cream cheese you can find in your local markets. This is a very rich dessert and if you’re on Weight Watchers, it might use up all your points for the rest of the year.

This is a very simple dish to make at home. If at all possible, use only fresh blueberries. If you cannot find fresh blueberries the frozen variety will work as long at you let them defrost naturally (meaning set them in a bowl and bring them to room temperature).

If you missed the feature and slideshow on how to make the Filo Dough Tulip Cups, you can find it by clicking here.

Ingredients needed to make Blueberry Cream Cheese Parfait:

  • 2 cups cream cheese, softened
  • 1/3 cup cream
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 2 cups fresh blueberries

Steps:

  1. Into a mixer with the whisk attachment, add the cream cheese, cream, powdered sugar and vanilla and beat for 5 minutes.
  2. Spoon some of the cream cheese mixture into the Filo Dough Tulip Cups (recipe and how-to slideshow here)
  3. Add some blueberries to each of the cups.
  4. Top the blueberries with a dollop of the cream cheese mixture and serve.
The absolute elegance of the Downton Abbey dinner table comes alive with these marvelous Filo Dough Tulip Cups, to be filled with either a sweet or savory filling. Very quick and simple to make at home. To see the complete how-to slideshow, just go to the link: exm.nr/1qe53HE
**It is a world-wide phenomenon. It is the most award winning television show in the history of PBS. Downton Abbey is back for its fifth season. Along with the drama and the biting wit of the Dowager Countess (Dame Maggie Smith), Downton Abbey will once again titillate the taste-buds with the food served during the era it portrays. Internationally acclaimed chef and the author of the bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals,” Larry Edwards, will share dishes from the Downton era for the run of the series and as an added bonus, will include how-to pictures for each of the dishes presented.**
During the era of which Downton Abbey takes place, elegant dinner parties were quite normal. During the course of these dinner parties, a lovely little tulip cup made with filo dough would grace the tables. Within the filo dough cup would be either a savory or sweet filling featuring a cream base.
Filo dough is one of the most intricate dough’s to make. During the time of the Abbey’s, the cooks would make their own filo dough from scratch. This doesn’t have to be the case any longer and you can find very good pre-made filo dough in the frozen food section of your local market. When using the pre-made filo dough, follow the instructions on the package for the proper way to thaw it out. You want to be very careful when using filo dough as it is very delicate and paper thin.
There is no actual recipe for making Filo Dough Tulip Cups. There are only two ingredients: the filo dough and melted butter. What we will do here is take you through the steps and in the slideshow you can see these steps in action. The only special item you will need is a large muffin tin, which will act as your mold for making the Filo Dough Tulip Cups.

They are really quite quick and easy to make!
STEPS:
Pre-heat your oven to 350 degrees.
Liberally butter the cups of the muffin tin.
Remove your thawed filo dough from the package and peel off individual sheets. Be very careful as they are tissue-paper thin.
Cut the pieces of filo dough into squares which are large enough to fill and overlap the cups of the muffin tin. You will need about eight individual pieces per cup of the muffin tin.
Place the pieces of filo dough into the cups of the muffin tin, overlapping them upon each other. You will want to brush each piece of filo dough with melted butter.
Place into the oven and bake about 10 minutes or until they have turned golden in color.
Remove from the oven and let cool in the muffin tin about 5 minutes.
Carefully remove them from the muffin tin and fill with a savory or sweet filling of your choice.

The absolute elegance of the Downton Abbey dinner table comes alive with these marvelous Filo Dough Tulip Cups, to be filled with either a sweet or savory filling. Very quick and simple to make at home. To see the complete how-to slideshow, just go to the linkexm.nr/1qe53HE

**It is a world-wide phenomenon. It is the most award winning television show in the history of PBS. Downton Abbey is back for its fifth season. Along with the drama and the biting wit of the Dowager Countess (Dame Maggie Smith), Downton Abbey will once again titillate the taste-buds with the food served during the era it portrays. Internationally acclaimed chef and the author of the bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals,” Larry Edwards, will share dishes from the Downton era for the run of the series and as an added bonus, will include how-to pictures for each of the dishes presented.**

During the era of which Downton Abbey takes place, elegant dinner parties were quite normal. During the course of these dinner parties, a lovely little tulip cup made with filo dough would grace the tables. Within the filo dough cup would be either a savory or sweet filling featuring a cream base.

Filo dough is one of the most intricate dough’s to make. During the time of the Abbey’s, the cooks would make their own filo dough from scratch. This doesn’t have to be the case any longer and you can find very good pre-made filo dough in the frozen food section of your local market. When using the pre-made filo dough, follow the instructions on the package for the proper way to thaw it out. You want to be very careful when using filo dough as it is very delicate and paper thin.

There is no actual recipe for making Filo Dough Tulip Cups. There are only two ingredients: the filo dough and melted butter. What we will do here is take you through the steps and in the slideshow you can see these steps in action. The only special item you will need is a large muffin tin, which will act as your mold for making the Filo Dough Tulip Cups.

They are really quite quick and easy to make!

STEPS:

  1. Pre-heat your oven to 350 degrees.
  2. Liberally butter the cups of the muffin tin.
  3. Remove your thawed filo dough from the package and peel off individual sheets. Be very careful as they are tissue-paper thin.
  4. Cut the pieces of filo dough into squares which are large enough to fill and overlap the cups of the muffin tin. You will need about eight individual pieces per cup of the muffin tin.
  5. Place the pieces of filo dough into the cups of the muffin tin, overlapping them upon each other. You will want to brush each piece of filo dough with melted butter.
  6. Place into the oven and bake about 10 minutes or until they have turned golden in color.
  7. Remove from the oven and let cool in the muffin tin about 5 minutes.
  8. Carefully remove them from the muffin tin and fill with a savory or sweet filling of your choice.
The classic potato casserole known as Scalloped Potatoes gets a Southwest makeover with Southwest Scalloped Potatoes. To see the complete how-to slideshow, go to the link exm.nr/10R0flV
For many people, including myself, scalloped potatoes are indeed a comfort food. I remember my mother making this classic potato casserole dish at least once a week and it was always a side-dish whenever we had pork chops. There are many recipes out there for scalloped potatoes and many of those recipes have family stories to go along with them. This version of scalloped potatoes is a little different. This version is loaded with herbs, cheese and a staple of the Southwest kitchen, sweet peppers.
This is really a very simple dish to make at home. The only thing you really have to remember is to layer the ingredients. Once you pop it into the oven, you can kick-back until it’s ready to come out of the oven and head onto your dinner plates. I would recommend using only fresh herbs for this dish but if necessary then dried herbs will work well. Do not, however, substitute milk for the half-and-half. The fat content is rather important here for the dish to properly set-up.

Inexpensive and delicious — really what cooking should be all about!
Ingredients needed to make Southwest Scalloped Potatoes (Serves 4):
6 potatoes, peeled
1/4 Tbs. olive oil
1 1/2 cups grated Cheddar or Monterey Jack cheese (or combination of both)
1/3 cup minced scallions (green onions)
1/4 cup minced fresh basil
1/2 cup minced sweet peppers
1/2 cup half-and-half
1 Tbs. chili powder
Steps:
Pre-heat your oven to 350 degrees. Brush a medium deep baking dish with some of the olive oil (save the rest).
Thinly slice your potatoes.
Line the bottom of the prepared baking dish with a layer of potatoes.
Top the potatoes with a little of the cheese, scallions, basil and sweet potatoes.
Spoon a little half-and-half over the layer.
Repeat steps 4 and 5 until the potatoes have all been layered into the baking dish.
Drizzle the remaining olive oil over the potatoes and sprinkle the top with the chili powder.
Place into the oven and bake 90 minutes (or until the potatoes are fork tender, the actual time depends on the thinness of the potatoes).
Invert the baking dish (turn it over) onto a serving plate.
Remove the Southwest Scalloped Potatoes from the oven and run a knife around the edges of the baking dish to loosen the potatoes.
Cut the Southwest Scalloped Potatoes into serving portions and enjoy!

The classic potato casserole known as Scalloped Potatoes gets a Southwest makeover with Southwest Scalloped Potatoes. To see the complete how-to slideshow, go to the link exm.nr/10R0flV

For many people, including myself, scalloped potatoes are indeed a comfort food. I remember my mother making this classic potato casserole dish at least once a week and it was always a side-dish whenever we had pork chops. There are many recipes out there for scalloped potatoes and many of those recipes have family stories to go along with them. This version of scalloped potatoes is a little different. This version is loaded with herbs, cheese and a staple of the Southwest kitchen, sweet peppers.

This is really a very simple dish to make at home. The only thing you really have to remember is to layer the ingredients. Once you pop it into the oven, you can kick-back until it’s ready to come out of the oven and head onto your dinner plates. I would recommend using only fresh herbs for this dish but if necessary then dried herbs will work well. Do not, however, substitute milk for the half-and-half. The fat content is rather important here for the dish to properly set-up.

Inexpensive and delicious — really what cooking should be all about!

Ingredients needed to make Southwest Scalloped Potatoes (Serves 4):

  • 6 potatoes, peeled
  • 1/4 Tbs. olive oil
  • 1 1/2 cups grated Cheddar or Monterey Jack cheese (or combination of both)
  • 1/3 cup minced scallions (green onions)
  • 1/4 cup minced fresh basil
  • 1/2 cup minced sweet peppers
  • 1/2 cup half-and-half
  • 1 Tbs. chili powder

Steps:

  1. Pre-heat your oven to 350 degrees. Brush a medium deep baking dish with some of the olive oil (save the rest).
  2. Thinly slice your potatoes.
  3. Line the bottom of the prepared baking dish with a layer of potatoes.
  4. Top the potatoes with a little of the cheese, scallions, basil and sweet potatoes.
  5. Spoon a little half-and-half over the layer.
  6. Repeat steps 4 and 5 until the potatoes have all been layered into the baking dish.
  7. Drizzle the remaining olive oil over the potatoes and sprinkle the top with the chili powder.
  8. Place into the oven and bake 90 minutes (or until the potatoes are fork tender, the actual time depends on the thinness of the potatoes).
  9. Invert the baking dish (turn it over) onto a serving plate.
  10. Remove the Southwest Scalloped Potatoes from the oven and run a knife around the edges of the baking dish to loosen the potatoes.
  11. Cut the Southwest Scalloped Potatoes into serving portions and enjoy!
Is it a sauce or is it a condiment? The burning question regarding Italian pesto. Make your own authentic Italian Pesto the real way — with a mortar and pestle. See the complete how-to slideshow at exm.nr/1rX7ykG
Is it a sauce or is it a condiment? That has always been the burning culinary question around pesto. To answer this question is rather simple. It all depends on what you use it with. If you are adding it to some pasta, it can be considered a sauce. If you are using it to drizzle over some fish, it can be considered a condiment. Regardless of its use, it is healthy and it is delicious.
An authentic pesto is very simple and fast to make. It only takes a few ingredients: fresh basil, fresh garlic, pine nuts, salt and olive oil. An authentic pesto also has a rather rough texture to it and this comes from the fact you are grinding the ingredients using a mortar and pestle. An authentic pesto should not be smooth, albeit most American’s have eaten it this way since if homemade, most will use a food processor.

If you have never had authentic pesto, you are truly in for one incredible taste treat. Take a few minutes and experience one of the flavorful joys on the culinary world: Authentic Italian Pesto!
Ingredients needed to make Authentic Italian Pesto (makes about 1/2 cup):
12 large fresh basil leaves
1/3 cup pine nuts
2 cloves garlic, chopped
1/4 tsp. sea salt
1/3 cup olive oil
Steps:
Place some of the basil, pine nuts, garlic, salt and olive oil into a mortar and crush (grind) it using the pestle.
Repeat the above steps a few times with the ingredients. You want to make sure all the ingredients are roughly crushed (ground).
Spoon the pesto into a small bowl, cover with plastic wrap and let sit at least 1 hour before using. Pesto can be chilled for a day or two.

Is it a sauce or is it a condiment? The burning question regarding Italian pesto. Make your own authentic Italian Pesto the real way — with a mortar and pestle. See the complete how-to slideshow at exm.nr/1rX7ykG

Is it a sauce or is it a condiment? That has always been the burning culinary question around pesto. To answer this question is rather simple. It all depends on what you use it with. If you are adding it to some pasta, it can be considered a sauce. If you are using it to drizzle over some fish, it can be considered a condiment. Regardless of its use, it is healthy and it is delicious.

An authentic pesto is very simple and fast to make. It only takes a few ingredients: fresh basil, fresh garlic, pine nuts, salt and olive oil. An authentic pesto also has a rather rough texture to it and this comes from the fact you are grinding the ingredients using a mortar and pestle. An authentic pesto should not be smooth, albeit most American’s have eaten it this way since if homemade, most will use a food processor.

If you have never had authentic pesto, you are truly in for one incredible taste treat. Take a few minutes and experience one of the flavorful joys on the culinary world: Authentic Italian Pesto!

Ingredients needed to make Authentic Italian Pesto (makes about 1/2 cup):

  • 12 large fresh basil leaves
  • 1/3 cup pine nuts
  • 2 cloves garlic, chopped
  • 1/4 tsp. sea salt
  • 1/3 cup olive oil

Steps:

  1. Place some of the basil, pine nuts, garlic, salt and olive oil into a mortar and crush (grind) it using the pestle.
  2. Repeat the above steps a few times with the ingredients. You want to make sure all the ingredients are roughly crushed (ground).
  3. Spoon the pesto into a small bowl, cover with plastic wrap and let sit at least 1 hour before using. Pesto can be chilled for a day or two.
A very simple, yet very elegant dessert from Downton Abbey: Lime Shortbread: To see the complete how-to slideshow just click on the link: exm.nr/Z2Ovei
**It is a world-wide phenomenon. It is the most award winning television show in the history of PBS. Downton Abbey is back for its fifth season. Along with the drama and the biting wit of the Dowager Countess (Dame Maggie Smith), Downton Abbey will once again titillate the taste-buds with the food served during the era it portrays. Internationally acclaimed chef and the author of the bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals,” Larry Edwards, will share dishes from the Downton era for the run of the series and as an added bonus, will include how-to pictures for each of the dishes presented.**
During the time of the real Abbey’s, the cooks who ran the kitchens were quite versed in taking something rather simple and turning it into an elegant dish. Such is indeed the case with this delicious Lime Shortbread.
Shortbread is a classic dish of English baking. It is, in a very real sense, a pastry of quaint sweetness. What the Abbey cooks did, was make this shortbread and then top it with a baked lime custard. This was considered quite chic during the Downton era as only wealthy families could splurge on the citrus fruit called limes. When this dish was served as the dessert for one of the elegant dinner parties, it was always topped with some freshly and finely grated lime zest.

This is a rather simple dish to prepare at home and in the slideshow we’ll take you through each of the steps!
Ingredients needed to make Lime Shortbread:
The Shortbread:
1 cup butter, softened
½ cup powdered sugar
2 cups flour
¼ tsp. salt
Steps:
1) Pre-heat your oven to 350 degrees. Line the bottom of a 9x13 inch cake pan with parchment paper.2) In a mixer with the paddle attachment, beat the butter and sugar together 5 minutes.3) Add the flour and salt and beat until a dough forms.4) Spoon the dough out and into the prepared cake pan. Pat the dough down with your finger.5) Place into the oven and bake 25 minutes.6) Remove the shortbread from the oven and let cool.
The Baked Lime Custard:
4 eggs
2 cups sugar
6 Tbs. flour
¼ cup lime juice
2 tsp. finely grated lime zest
Steps:
1) In a mixer with the whisk attachment. Beat the eggs and sugar 5 minutes.2) Add the flour, lime juice and lime zest and beat 3 minutes.3) Pour the mixture over the baked shortbread.4) Place into the oven and bake 25 minutes.5) Remove from the oven and let cool to room temperature. The topping will settle the longer it cools.

A very simple, yet very elegant dessert from Downton Abbey: Lime Shortbread: To see the complete how-to slideshow just click on the linkexm.nr/Z2Ovei

**It is a world-wide phenomenon. It is the most award winning television show in the history of PBS. Downton Abbey is back for its fifth season. Along with the drama and the biting wit of the Dowager Countess (Dame Maggie Smith), Downton Abbey will once again titillate the taste-buds with the food served during the era it portrays. Internationally acclaimed chef and the author of the bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals,” Larry Edwards, will share dishes from the Downton era for the run of the series and as an added bonus, will include how-to pictures for each of the dishes presented.**

During the time of the real Abbey’s, the cooks who ran the kitchens were quite versed in taking something rather simple and turning it into an elegant dish. Such is indeed the case with this delicious Lime Shortbread.

Shortbread is a classic dish of English baking. It is, in a very real sense, a pastry of quaint sweetness. What the Abbey cooks did, was make this shortbread and then top it with a baked lime custard. This was considered quite chic during the Downton era as only wealthy families could splurge on the citrus fruit called limes. When this dish was served as the dessert for one of the elegant dinner parties, it was always topped with some freshly and finely grated lime zest.

This is a rather simple dish to prepare at home and in the slideshow we’ll take you through each of the steps!

Ingredients needed to make Lime Shortbread:

The Shortbread:

  • 1 cup butter, softened
  • ½ cup powdered sugar
  • 2 cups flour
  • ¼ tsp. salt

Steps:

1) Pre-heat your oven to 350 degrees. Line the bottom of a 9x13 inch cake pan with parchment paper.
2) In a mixer with the paddle attachment, beat the butter and sugar together 5 minutes.
3) Add the flour and salt and beat until a dough forms.
4) Spoon the dough out and into the prepared cake pan. Pat the dough down with your finger.
5) Place into the oven and bake 25 minutes.
6) Remove the shortbread from the oven and let cool.

The Baked Lime Custard:

  • 4 eggs
  • 2 cups sugar
  • 6 Tbs. flour
  • ¼ cup lime juice
  • 2 tsp. finely grated lime zest

Steps:

1) In a mixer with the whisk attachment. Beat the eggs and sugar 5 minutes.
2) Add the flour, lime juice and lime zest and beat 3 minutes.
3) Pour the mixture over the baked shortbread.
4) Place into the oven and bake 25 minutes.
5) Remove from the oven and let cool to room temperature. The topping will settle the longer it cools.

Just because the cold weather months are coming on, doesn’t mean you can’t still enjoy some summer flavors — like this Caribbean Fried Fish sandwich! To see the complete how-to slideshow, just click on the link: exm.nr/1uhBCtn
Just because Summer 2014 is now in the history books, it is no reason to forget about Summer foods. True you might not be able to lounge about in a hammock under the sun in your thong, but you can still enjoy Summer in your mind and on your plate. I never let Summer totally leave me during the cold months of the year and my secret is simple: island cooking. True I might not have the swaying palms or the sandy beaches, but I do have the flavors of the islands and this incredible sandwich is one of my favorites.
This is such an easy dish to make. If you can fry a fish fillet, you can make this dish. You will need a special spice blend to get the island flavors but luckily you can find them at your local market or spice vendor. What you want is either a Caribbean or Mediterranean spice blend. Either will work for this dish.

One of the highlights of this dish is the spread used on the sandwich. It is an avocado spread which has the slight pungency of malt vinegar and just a dash of spicy sweetness due to the sweet pepper sauce. All of these flavors blend to match the flavors of the fish and give you an sandwich you will not forget.
Ingredients needed to make a Caribbean Fried Fish Sandwich (makes 1 sandwich):
1 swai fillet (or catfish)
1 Tbs. olive oil
1 Tbs. Caribbean spice blend
2 Tbs. peanut oil
1 avocado, peeled and pitted
1 scallion, minced
4 large fresh basil leaves, minced
1 Tbs. malt vinegar
1 tsp. sweet pepper sauce
1 bun (or bread of your choice)
Steps:
Pat dry the fish fillet of any excess moisture.
Rub both sides of the fish fillet with the olive oil.
Sprinkle the Caribbean spice blend on both sides of the fish fillet.
In a large saute pan or skillet, heat the peanut oil over medium heat.
Add the fish fillet and fry about 5 minutes per side (depending on the variety of fish and the size of the fillet).
While the fish is frying, place the avocado into a medium bowl and mash it with a fork.
Into the avocado stir in the scallion, basil, malt vinegar and sweet pepper sauce.
Spread half of the avocado sauce onto the bottom of a bun.
Place the fried fish fillet onto the bun.
Spoon the remaining avocado sauce over the fish.
Top the sandwich with the top of the bun, slice in half and enjoy!

Just because the cold weather months are coming on, doesn’t mean you can’t still enjoy some summer flavors — like this Caribbean Fried Fish sandwich! To see the complete how-to slideshow, just click on the linkexm.nr/1uhBCtn

Just because Summer 2014 is now in the history books, it is no reason to forget about Summer foods. True you might not be able to lounge about in a hammock under the sun in your thong, but you can still enjoy Summer in your mind and on your plate. I never let Summer totally leave me during the cold months of the year and my secret is simple: island cooking. True I might not have the swaying palms or the sandy beaches, but I do have the flavors of the islands and this incredible sandwich is one of my favorites.

This is such an easy dish to make. If you can fry a fish fillet, you can make this dish. You will need a special spice blend to get the island flavors but luckily you can find them at your local market or spice vendor. What you want is either a Caribbean or Mediterranean spice blend. Either will work for this dish.

One of the highlights of this dish is the spread used on the sandwich. It is an avocado spread which has the slight pungency of malt vinegar and just a dash of spicy sweetness due to the sweet pepper sauce. All of these flavors blend to match the flavors of the fish and give you an sandwich you will not forget.

Ingredients needed to make a Caribbean Fried Fish Sandwich (makes 1 sandwich):

  • 1 swai fillet (or catfish)
  • 1 Tbs. olive oil
  • 1 Tbs. Caribbean spice blend
  • 2 Tbs. peanut oil
  • 1 avocado, peeled and pitted
  • 1 scallion, minced
  • 4 large fresh basil leaves, minced
  • 1 Tbs. malt vinegar
  • 1 tsp. sweet pepper sauce
  • 1 bun (or bread of your choice)

Steps:

  1. Pat dry the fish fillet of any excess moisture.
  2. Rub both sides of the fish fillet with the olive oil.
  3. Sprinkle the Caribbean spice blend on both sides of the fish fillet.
  4. In a large saute pan or skillet, heat the peanut oil over medium heat.
  5. Add the fish fillet and fry about 5 minutes per side (depending on the variety of fish and the size of the fillet).
  6. While the fish is frying, place the avocado into a medium bowl and mash it with a fork.
  7. Into the avocado stir in the scallion, basil, malt vinegar and sweet pepper sauce.
  8. Spread half of the avocado sauce onto the bottom of a bun.
  9. Place the fried fish fillet onto the bun.
  10. Spoon the remaining avocado sauce over the fish.
  11. Top the sandwich with the top of the bun, slice in half and enjoy!