CHEF ALLI

Sudia's Pizza Loaf

2011-07-29T14:31:00.000-07:00

As seen on WIBW 13 News at 4 with Ralph Hipp, July 27, 2011.

http://wibw.videogenesis.net/watch?v=16076

Ready for the oven!

Sudia’s Pizza Loaf
1 loaf (1 pound) frozen bread dough, thawed in fridge
1 pound ground sausage
1 medium onion finely chopped
1 can (8oz) tomato sauce
1 can (sliced) black olives
1 teaspoon salt
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon garlic salt
2 cups shredded mozzarella cheese (or use 1 cup mozzarella and 1 cup cheddar, if preferred)
1 egg beaten with 1 Tbs. water (this is egg wash)
Italian seasoning, for garnish
Grated parmesan, for garnish

Place dough in a greased bowl and let rise in a warm place until doubled in size.
In a large skillet, cook sausage and onion over medium heat until meat is cooked, drain. Stir in tomato sauce, black olives and seasoning; bring to a boil. Reduce heat, simmer uncovered for 30 minutes, stirring occasionally. Cool completely.

Punch dough down. Place dough onto a large, greased jelly roll pan (approx. 15 x 12 inches); roll or press dough to edges of pan, then spread prepared, cooled filling lengthwise down center third of dough. Sprinkle cheeses over filling.
On each long side of dough, cut several 1-inch-wide strips about 2- 1/2 in. into center. Starting at one end, pull alternating strips at an angle up and across filling, pinching to seal dough in places, if needed to hold in filling. Brush pizza roll with egg wash, then sprinkle Italian seasoning and parmesan on top, as garnish.

Bake in preheated 350 degree F. oven for 30-35 minutes or until golden brown and hot throughout.

Now You're Cookin',

Chef Alli

BLT Burgers with Chef Alli's Kickin' Ketchup

2011-07-29T14:19:00.000-07:00

As seen on WIBW 13 News This Morning, July 28, with Dave and Amanda.

BLT Burgers with Chef Alli’s Kickin’ Ketchup
Recipe from Fine Cooking Picnics and Cookouts, Sept. 2011, adapted by Chef Alli, Serves 8

2 lbs. ground chuck
2 lbs. ground sirloin
Kosher salt and freshly ground black pepper
8 slices sharp Cheddar
8 Hy-Vee Bakery Onion Buns
8 strips bacon, cooked until crisp, drained, cut in half (2 halves per burger)
8 leaves red leaf lettuce
2 large homegrown tomatoes
2 ripe avocados, peeled, pitted and thickly sliced

Kickin’ Ketchup
2 Tbs. vegetable oil
1 medium yellow onion, thinly sliced
1 Tbs. balsamic vinegar
1 Tbs. red wine
1 Tbs. dark brown sugar
1 cup ketchup
½ tsp. red pepper flakes
½ tsp. ancho chile powder
½ tsp. ground cumin
Pinch of each: cinnamon, cloves, black pepper
½ cup water

For burgers, place ground beef in a large mixing bowl; gently combine. Shape beef mixture into 8 patties that are about 1 inch thick. Heat an oiled grill or grill pan to high heat; place burgers on grill (you should hear them sizzle) and season with salt and pepper. Grill burgers until nice grill marks appear, reducing heat to medium high, and continuing to cook to desired doneness, approx. 8-10 minutes total for medium-rare. Top each burger with a slice of Cheddar during the last minutes of cooking time so cheese melts slightly. Transfer burgers to a platter and keep warm. Toast buns on grill or grill pan, cut side down. Dress burgers with toasted buns, condiments and Kickin’ Ketchup, then chow down.

For Kickin’ Ketchup, heat oil over medium heat in a medium saute pan; add sliced onions and cook, stirring occasionally, until browned and softened, approx. 15-20 minutes. Add vinegar and wine; deglaze pan, scraping up any browned bits in bottom of saucepan into onion mixture. Stir in brown sugar, ketchup, spices and water; simmer for 8-10 minutes to thicken slightly.

Tips for GOOD burgers:

1. Mix ground beef gently and briefly to avoid overworking the meat. Wet hands help to form the burgers quicker, too.

2. Salt burgers just as you begin to cook them on the grill. This keeps the salt from drawing out all the juice from the beef and gives you a nice crust.

3. Be sure your grill is very preheated and nicely oiled before a burger ever lands there – this will give you a nice sear on the outside of your burger.

4. Don’t press on burgers with spatula while cooking; those juices are precious – don’t waste them!

Now You’re Cookin’,

Chef Alli

Red White and Boom Ice Cream Brownie Pie

2011-06-30T07:07:00.000-07:00

Won't your family love this?

1 family size Duncan Hines Brownie Mix, prepared according to package directions for fudgy brownies
1 carton neapolitan ice cream
1 cup hot fudge topping, warmed
1 cup sliced fresh strawberries
1 cup fresh blueberries
whipped cream

1/2 cup toffee chips
1/4 cup sliced toasted almonds

Bake prepared brownie mix in a 9-inch spring form pan that has been coated with nonstick baking spray. Bake according to package directions. Cool, then freeze until firm, leaving brownies in pan. Using approximately 1/3 cup for each scoop, place 8 scoops of ice cream onto a parchment-lined baking sheet; freeze until scoops are solid. Once brownies and ice cream are well frozen, place prepared scoops of ice cream on top of brownie crust around edge and in the center, leaving sides of pan intact. Cover and freeze until very firm.

To serve, remove sides of springform pan. Drizzle ice cream with warm hot fudge topping. Arrange strawberries and blueberries over topping. Garnish with whipped cream, toffee chips and almonds. Cut into wedges and serve at once!

Now You're Cookin',
Chef Alli

P.S. Have a great July 4th holiday!

Beef, Pasta and Artichoke Toss with Balsamic Vinaigrette

2011-06-30T06:39:00.000-07:00

As shown on WIBW 13 News at 4 with Ralph Hipp, June 29, 2011

1 ½ lbs. sirloin steak, cut 1 inch thick
4 cups cooked tri-colored rotini pasta
14 oz. can quartered artichoke hearts, drained
1 large red bell pepper, cut into julienne strips
1 cup small pitted ripe olives, optional
2 Tbs. thinly sliced fresh basil

Balsamic Vinaigrette
¼ cup olive oil
¼ cup balsamic vinegar
¼ tsp. salt
¼ tsp. black pepper
1 ½ tsp. dried basil leaves

Grill steak over medium-high heat until desired doneness is reached, turning once. Let stand for 10 minutes before slicing. Meanwhile, in a large bowl, combine pasta, artichoke hearts, bell pepper, olives, and basil. Cut steak lengthwise in half and then crosswise into thin slices; add to bowl with other ingredients. Toss lightly. In a small bowl, combine dressing ingredients and whisk well. Pour over pasta/beef mixture in bowl and toss to coat. Cover and refrigerate for at least 2 hours or overnight, if desired, before serving.

Serves 8 (1 ½ cups each)

Now You're Cookin',
Chef Alli

Baked Swai with Tropical Fruit Salsa

2011-06-26T14:15:00.000-07:00

As Seen on WIBW 13 News This Morning, June 23, 2011 - This recipe from Eat Right the Color Way! Class with Amber Groeling, Hy-Vee Topeka Dietitian, and Chef Alli.

Serves: 4

Ingredients:
¼ cup lime juice
1 ½ T. honey
1 mango, diced
1 peach, chopped
1 cup chopped pineapple
2 kiwi, chopped
1 jalapeño, seeded, chopped
¼ cup cilantro, chopped
4 swai fillets, defrosted
Old bay or Cajun seasoning to taste

Directions:

1. Preheat oven to 400 degrees. Line baking sheet with foil and spray with non-stick spray.

2. Combine lime juice and honey in a small bowl. In a medium bowl, combine the fruit, jalapeño and cilantro. Drizzle the lime mixture over the fruit and toss to coat.

3. Coat the fish with Old Bay or Cajun seasoning to taste. Bake the fish in preheated oven for 10-12 minutes or until fish flakes easily with a fork.

4. Serve salsa over fish. Leftover salsa can be served with tortilla chips or whole grain crackers.

Nutrition Facts per serving: 195 calories, 1 g fat, 12 g carb, 2 g fiber, 50 mg sodium, 34 g protein

Now You're Cookin',
Chef Alli

Mediterranean Salmon - Presented on WIBW, May 26, 6:40 a.m.

2011-05-26T08:00:00.000-07:00

Chef Alli’s Mediterranean-Style Grilled Salmon
Fresh - Fast - Fabulous! This salmon recipe is a definite keeper. We should be eating at least 2 servings of salmon each week to load up on the omega 3's!

6 salmon fillets, boneless, skinless, 5-6 oz. each
Extra-virgin olive oil, for basting
Kosher salt and freshly ground black pepper, to taste
8 Tbs. chopped fresh basil
2 Tbs. chopped Italian parsley
3 cloves garlic, minced
2-3 Tbs. freshly squeezed lemon juice
Zest of ½ lemon
6 thin lemon slices
8 green olives, sliced

Serves 6

Prepare a hot fire in a charcoal grill or heat a gas grill, broiler or grill pan. Away from the heat source, lightly coat the grill rack, broiler pan or grill pan with non-stick cooking spray. If using a grill or broiler, position the cooking rack 4 to 6 inches from the heat source. Brush salmon fillets with olive oil and season to taste with salt and pepper. In a small bowl, combine the basil, parsley, garlic, lemon juice and lemon zest. Top each fillet with equal amounts of the fresh herb mixture. Place the fish herb-side down on the grill. Grill over medium high heat. When the edges turn white, after about 3 to 4 minutes, turn the fish over and reduce heat or move to a cooler part of the grill. Grill until the fillets are opaque throughout and very fork-tender. (Instant-read thermometer inserted into the thickest part of the fish reads 145 F) Garnish cooked fillets with green olives and lemon slices. Serve at once.

Now You're Cookin',
Chef Alli

It's Here! Copper River Salmon Arrives at Hy-Vee Topeka

2011-05-25T15:09:00.000-07:00

Copper River Salmon is some of the most prized salmon in the world. Don't believe me? Go online and try to order some. You'll soon learn that it has to be pre-ordered (with prices starting at $35 per lb.) and due to the limited supply and high demand, there's no guarantee you'll receive what you order.

Copper River Salmon has no equal in quality or flavor - it will most likely exceed your wildest expectations! For salmon lovers, 7 long months of waiting simply makes the season's catch taste even better than remembered. How can it be THAT good, you ask? It's all due to the amazing power of the intense river system known as the Alaskan Copper River. Copper River salmon must travel 300 miles UP river to reach their spawning grounds, which requires extra stores of omega-3 fatty acids. During their 1,000 foot ascent, through the river's icy pure waters and rugged landscape, Copper River Salmon develop their world renowned flavor, firm texture and rich, red flesh.

Hy-Vee Topeka has received an initial shipment of Copper River Salmon, available for $22.99 per lb. - a great value. Come see why words don't do this salmon justice - we have whole fillets and steaks ready and waiting for you. Taste and see - I'll be cookin' for you on Thursday, May 26 (2-6) and Saturday, May 28 (11-3) - recipes available. Saturday, May 26: Cedar Plank Grilling Tips!

Now You're Cookin',

Chef Alli

Drew Does it Again

2011-05-18T13:14:00.000-07:00

Lessons from Drew

Another great sushi class at Hy-Vee Topeka last night, taught once more by Drew Bradshaw, our Chinese Express and Sushi Bar Manager. Even if you don't like sushi, you should attend this class just to see Drew in action! Painfully frank and honest almost to a fault, Drew's dry humor keeps everyone entertained while his knowledge of the Chinese culture brings the sushi class to life. In "True Drew" fashion, he started his class by making an obvious statement: "I'm not Asian, I'm Caucasian." He then let everyone know that he doesn't mind food or drink in his class and he doesn't care if you text! I knew we were off to a good start.

A trained Lutheran minister, Drew and his wife, Nicole, were missionaries in China where Drew taught Freshman and Sophomore English near Hong Kong. A couple of blocks from their home was a sushi bar where Drew ate 4-6 times a week while living in China. This is where he began learning about sushi and all that comes with it: the history, the culture, the etiquette, and the preparation. According to Drew, technically anything "rolled" with rice is considered sushi. "Even Ham Salad and Baked Beans can be made into sushi", Drew says, "and I'd call that the Iowa Roll."

After the lecture part of his class, which covers everything from rice preparation to rice cookers, to the proper use of chopsticks and sushi-grade tuna, Drew transitions to hands-on demonstration of the actual sushi assembly and rolling. Next, all tables are turned into stations and the class gets to work, everyone learning to roll their own sushi. Typically, the first roll is not so hot, on the second roll you're getting the hang of it and the third roll of sushi leaves you feeling like you've mastered the technique, pretty much. Drew spends this part of the class walking around all the work stations like a mother hen, observing everyone to see if they need his help and expertise, which of course they always do. This is why Drew's sushi class has sold out 5 times already, with another class booked for Wednesday, June 15 that is filling up quickly, if not already sold out.

See the "lower case e" shape?

Ready for slicing....

Below are a few more "Drew-ism's" from last night's class that you'll enjoy:

"You're not rolling a burrito - it's sushi!"
"There's way too much stuff in there. No wonder your roll won't close."
"Why's the store director not here? Well, he doesn't like sushi."
"Don't smash your roll - it's not CPR you're doing here."
"Rice cookers in China are like microwaves in America - if you don't have one, everybody thinks you're crazy."

Good job, Drew - consider me one of your groupies.

Now You're Cookin',
Chef Alli

Build-Your-Own Quesadilla Bar - As Seen on WIBW, Thursday, May 5, 2011 - It's A Margarita Morning!

2011-05-11T03:42:00.000-07:00

Your friends and family will love it when you set up a quesadilla bar for them. It's fun, simple and gives everyone the opportunity to customize their own quesadilla to their liking. AND, it's a great way to feed a family in a hurry.

Quesadilla Bar Set Up:
1. If you are cooking quesadillas for several people, give everyone their own paper plate and ask them to put their name on the plate with a marker.
2. Place your selection of quesadilla filling ingredients and toppings into individual bowls and set in an area that is easy for your guests/family to access as they create their quesadillas.
3. Set up your cooking station (I often use my butane burner, set up on my bar area because there is alot of space here). You will need a grill pan or large skillet, nonstick spray or butter, and tongs for flipping. Preheat your pan over medium high heat to be good and hot for cooking the quesadillas. Getting that nice, crispy exterior with a little browning really adds to the flavor!
4. As your guests bring you their plates with their quesadilla creations, place their quesadillas 2-3 at a time (depending on how big your grill pan or skillet is) onto the grill pan. Be sure to place the quesadillas onto the grill pan in the same position you have placed their empty plates next to your cooking station so that you will know which quesadilla returns to each plate/owner.

Tips for making GREAT Quesadillas:

Put cheese onto the tortilla as the first ingredient - this will act as your "glue" to hold quesadilla ingredients inside tortilla.
Don't overfill your quesadilla - quesadillas that are too fat lose their ingredients when flipped in the pan.
Use your imagination for great flavor combinations - be adventurous!
A pizza cutter works quickly and easily when cutting quesadillas into wedges for easier handling.

Cooking Quesadillas:
1. If you are making quesadillas as-you-go, (meaning not assembled ahead by guests/family as above), place your buttered tortilla onto a preheated grill pan over medium high heat.
2. Sprinkle shredded cheese onto the tortilla as your first ingredient; now top cheese with desired filling ingredients, placing these on only one half of the tortilla. Fold tortilla over ingredients; cook until hot throughout and exterior is golden brown and crispy.
3. Top warm quesadilla with your favorite toppings and enjoy at once.

Suggested Ingredients:
Use what's readily available in your fridge! All meats must be fully cooked:

Chicken - Shredded Pork - Ham - Shrimp - Sausage - Roast Beef - Cheddar Cheese - Pepper Jack Cheese - Mozzarella Cheese - Feta Crumbles - Goat Cheese - Sliced Olives - Black Beans - Sweet Bell Peppers - Diced Tomatoes - Artichoke Hearts - Jalapenos - Green Chilies - Avocado - Salsas

Caramelized Onions - The Bomb!
If you want to take your quesadillas over the top, add caramelized onions as an ingredient - your guests will go crazy over this! Here's how to make 'em:

In a large skillet over medium high heat, place 1 Tbs. extra-virgin olive oil. When oil is hot, add 4-5 yellow onions that have been sliced. (Your skillet will be piled high with onions!) Drizzle onions with 1 Tbs. good balsamic vinegar, 2 Tbs. brown sugar and 1/3-1/2 cup red wine. Toss to combine all ingredients. Cover pan and reduce heat to medium, cooking for 20-25 minutes or until onions have softened and begin to absorb liquids. Remove lid and let onions continue to cook until caramelized and very tender.

Your options for quesadillas are endless - have fun with it. How about DESSERT quesadillas soon?

Now You're Cookin',
Chef Alli

Mother's Day French Toast - As Seen on WIBW 13 News at 4 - May 4, 2011

2011-05-03T20:50:00.000-07:00

Honey Raisin & Pecan French Toast
(Recipe taken from Hy-Vee Seasons Magazine, Spring 2011)

4 large eggs
½ cup skim milk
½ tsp. vanilla extract
¼ tsp. ground cinnamon
4 one-inch-thick slices Hy-Vee Baking Stone Honey Raisin and Pecan Bread
1 Tbs. unsalted butter
Powdered sugar, pure maple syrup, fresh berries, for garnish

In a shallow bowl, whisk together eggs, milk, vanilla and cinnamon; add bread slices and let stand about 1 minute on each side. Melt butter in a large non-stick pan or griddle over medium heat. Cook prepared bread slices on each side until golden brown, about 4 minutes per side. To serve, sprinkle with powdered sugar, drizzle with maple syrup and garnish with fresh berries.

Happy Mother's Day,
Chef Alli

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Lattice-Top Cherry Pie: Marjorye Savage Heeney Cooks with Chef Alli

2011-04-27T08:26:00.000-07:00

There was no hesitation. When I asked Marje to be my cooking partner for a WIBW Culinary Segment, she let me know right up front she wanted to make a cherry pie. That was no surprise - I've known Marje my entire life and it seems as though she has always known what she's wanted and how to pursue it with passion.

I often run across Marje in the produce section of Hy-Vee Topeka as she's shopping for fruits and veggies, trying her best to keep her diet healthy. Sometimes I can only see the feather in her hat as it moves along the top of the case, letting me know its Marje shopping on the other side. I look forward to visiting with Marje because she brightens my day, always encouraging me with a good word. And, I must admit, I'm always curious to see which hat it is that Marje has chosen to wear for the day - this is her Topeka trademark and each hat is unique, very fitting of her wonderful, adventurous spirit.

Marje, thanks for joining me in the kitchen - I'm glad we could figure out the lattice top together on that "cheater" cherry pie! For those of you wondering, we called it a ccp (cheater cherry pie) because we simply used canned cherry pie filling with a little added almond extract and pastry crust straight from the a box! No recipe, few ingredients, fast fixin's!

Now You're Cookin',

Chef Alli

Riley Speers Bachlorette Party/Cooking Class

2011-04-26T03:46:00.000-07:00

On Saturday, I was honored to teach a cooking class for Riley Speers' bachlorette party, hosted by her good friend, Akaylah Hanzlicek. Riley will soon be Mrs. Abe Frieden and her wedding is in May.

Riley arrived to the Hy-Vee Culinary Club Room as most bride-to-be's do: blindfolded! Soon, I had Riley front and center in the kitchen, cooking away before all her friends as they sat back and watched her do all the work. Riley did a wonderful job with the Mexican menu and I think she had a good time. Together, we prepared Margaritas, a Black Bean Nacho Platter with all the trimmings, Chicken Enchiladas with Salsa Gravy, and Corn Chowder with Scallops and Bacon. Totally delicious!

Riley - I wish you and your new hubby-to-be all the best. Thanks for joining me in the kitchen to cook - I enjoyed every minute with you!

Now You're Cookin',
Chef Alli

Easter Ham - Come Get a Taste!

2011-04-21T09:06:00.000-07:00

Hy-Vee Topeka Sales Floor Cooking Demonstration, Thursday, April 22, 2011: 11-3 - Tastings and Recipes Available - Join Me Over Your Lunch Hour!

Maple Pecan Glazed Ham for Easter Dinner

Maple Pecan Glazed Ham for Easter Dinner

From the Hy-Vee Seasons Holiday Entertaining Cookbook

1 whole or half spiral-sliced ham

¼ cup chopped, toasted pecans

12 oz. jar orange marmalade

8 oz. pure maple syrup

1 Tbs. unsalted butter

Preheat oven to 300 degrees F. Remove all packaging material from ham, discarding glaze packet. Line a large baking pan with two large sheets of foil (24 inches for half ham, 36 inches for whole ham), making an X with pieces of foil. Place ham on its side in the center of foil. Wrap ham tightly in foil and place into baking pan. Bake in preheated oven for approx. 2 - 2 ½ hours for half ham and 3 – 3 ¼ hours for whole ham, until internal temperature reaches 140 degrees F., approx. 15-17 minutes per lb of ham.

While ham is baking, prepare glaze. Place orange marmalade and maple syrup into a small sauce pan over medium high heat; whisk in butter until smooth; stir in pecans. In last 15 minutes of baking time for ham, unwrap and baste ham with prepared glaze. Leave ham uncovered for remaining baking time.

Now You're Cookin',
Chef Alli

Everybody Loved The Seafood Class at Topeka Hy-Vee!

2011-04-21T08:22:00.000-07:00

As usual, Amber (Hy-Vee Topeka Dietitian) and I had great time with everybody who attended the Seafood Class on Tuesday evening, April 20, in the Topeka Hy-Vee Culinary Club Room. We were thrilled to have 31 in attendance and so many of you came up after class and gave us such great compliments on the menu and what you learned - thank you! Hopefully you also got to taste some dishes and ingredients that you've been wanting to experience - we love being able to incorporate that into our classes for you. And, yes we'll get busy planning that Salmon Class you requested, too!

Remember that Archie, Lou, and Jane are waiting for you in the Hy-Vee Topeka Seafood Dept. - they will be glad to assist when you are ready for the Swai, Mahi-Mahi, and Sea Scallops for your recipes. I hope your family will enjoy a big pot of the Cioppino while this weather is still a little chilly......

Look At Amber Go! She's busy prepping all our ingredients....

Now You're Cookin',
Chef Alli

P.S. For more information on upcoming classes at Hy-Vee Topeka, visit my website http://www.chefallis.com/ and don't forget about the Healthy Breakfast Class next Tuesday Eve, April 27, 6-8 p.m. - call Hy-Vee Customer Service to register: 272-1763.

FUPA Girls Rock Chef Alli's Kitchen at Hy-Vee Topeka

2011-04-18T07:34:00.000-07:00

The Hy-Vee Topeka Culinary Club Room was the place to be last Thursday eve! I had no idea I was in for such a treat when I was asked to teach Southwest Celebration (a private cooking class) for my friend Pauletta, the founder of FUPA.

In case you're wondering, FUPA stands for Friends Undertaking Perilous Adventures and it all began when Pauletta was challenged to establish a personal goal of doing things outside her comfort zone. Long story short, she banded the women of FUPA together as a way of experiencing adventures they might not otherwise take on as individuals.

After visiting the FUPA Blog (http://theofficialfupasite.blogspot.com/) I learned that, just like they said, their adventures together run the gamut - they have experienced everything from cooking, knitting, GOGO, and pottery to karaoake, camping and canoeing down the river in Missouri. I especially enjoyed the photos and commentary from Adventure #5 - a trip to a shooting range for gun safety and target practice!

These ladies not only enjoy each other, but they know how to have a good time. They are a diverse group, each one unique in her own right and it was easy to see they have learned to be REAL with each other, something we women often fear. Together they not only empower each other, but entertain each other and the belly laughs abounded in my kitchen during their class.(I may have even heard a good snort of two?)

I had an absolute ball, especially when one FUPA member shared her "graceful" broken-arm story - soooo hilarious. Thank you, ladies, for making a Chef Alli cooking class at Hy-Vee Topeka one of your official FUPA Adventures. It was my priviledge to spend time with all of you - I haven't laughed that hard in ages!

Now You're Cookin',
Chef Alli

Private Cooking Classes - Hy-Vee Topeka - Learn! Shop! Cook!

2011-04-14T10:34:00.000-07:00

Our private cooking classes at Hy-Vee Topeka are really becoming popular with groups all across NE Kansas. We hosted a private group tour from Kansas City yesterday and what a fun group of people- our time together flew by!

They enjoyed a catered lunch provided by our Hy-Vee Kitchen, followed by the "Love Me Tenderloin...." Culinary Class which includes the following menu: Apple Glazed Pork Tenderloin Medallions, Chipotle Sweet Potato Mash, Spring Veggie Saute, and for dessert, Apple Skillet Cake with Vanilla Ice Cream. Nobody left hungry, that's for sure. Amber (Hy-Vee Topeka Dietitian) and I enjoyed team-teaching this class - she brings the "why" of eating healthy and I bring the "how"of cooking made quick and easy. Our classes also include complete recipes and generous tastings of each dish created in class. All classes are taught in our beautiful, new Showroom Kitchen, provided by Fisher Kitchen and Bath, in the Hy-Vee Club Room, upstairs.

For more information on private cooking classes for your group or meeting, visit my website: http://www.chefallis.com/. On the home page, click on the Special Events Tab, then choose Private Parties. We've got several great classes for you to choose from! To schedule a class, call our office: 785.272.1055.

Learn! Shop! Cook!

Now You're Cookin',
Chef Alli

White Chocolate Berry Baskets - As Seen on WIBW TV - April 13, 2011

2011-04-13T19:23:00.000-07:00

Chef Alli’s White Chocolate Berry Baskets

1 box puff pastry shells (not sheets!)
1 package (3.3 oz) instant white chocolate pudding
1 cup milk
1½ cups sweetened whipped cream
1 cup assorted chopped fresh berries (diced strawberries and raspberries with blueberries is my favorite combination)
2 Tbs. granulate sugar
2 Tbs. peach schnapps

Preheat oven to 400 degrees F. Place puff pastry shells onto baking sheet and bake for approx. 15 minutes or until golden brown. Remove from baking sheet to cool on wire rack. Immediately press centers of shells down to create ‘ baskets’.

In a mixing bowl, combine pudding with milk and whisk until smooth. Fold in whipped cream and set aside in refrigeration for later use. Combine berries in a large mixing bowl; sprinkle with sugar and add schnapps; gently toss to combine.

To assemble: Spoon prepared white chocolate mixture into each berry basket. Top with marinated fruit, letting fruit and juices fall down over sides of puff pastry baskets. Drizzle with melted chocolate, if desired. Serve at once.

Makes 6 berry baskets

Now You're Cookin',
Chef Alli

Halibut Sliders with Spicy Mango Coleslaw, Hy-Vee Topeka, Last Saturday, April 9, 2011

2011-04-11T07:52:00.000-07:00

These Sliders turned into COD Sliders on Saturday, but they were DELICIOUS, just the same! Here's the recipe in case you need it or want to share. I added a few red pepper flakes to my coleslaw at home to take it up a notch in the SPICY dept!

Chef Alli’s Fried Halibut Sliders with Spicy Mango Coleslaw

4 halibut fillets, 6-8 oz. each, skins removed
3 Tbs. all-purpose flour
3/4 tsp. Old bay seasoning
Kosher salt and freshly ground black pepper, to taste
2 Tbs. evoo (extra virgin olive oil)
4 large sandwich rolls, halved and toasted
1 tomato, sliced
1 red onion, thinly sliced

Rinse halibut fillets and pat dry; set aside. In a shallow dish, combine flour with Old bay seasoning, salt and pepper; dredge each fillet in flour mixture to coat. In a large skillet or saute pan, heat oil over medium high heat; cook fillets in hot oil for 2-3 minutes per side or until golden brown. Place fish fillet onto prepared rolls and top with Spicy Mango Coleslaw.

Spicy Mango Coleslaw
14 oz. bag coleslaw mix
2 fresh mangos, peeled, pitted and diced
¼ cup minced fresh cilantro
½ cup sour cream
½ cup Hellman’s mayonnaise
2-3 Tbs. fresh lime juice
2 tsp. fresh lime zest
1 jalapeno, seeded and minced
1 garlic clove, minced
Kosher salt and freshly ground black pepper, to taste

In a large mixing bowl, combine cilantro – garlic; stirring well; season with salt and pepper, to taste. Stir in coleslaw mix; toss to coat. Gently fold in diced mango. Chill.

Chef Alli’s, Inc
Topeka, KS 66611
(785) 272-1055
Visit our Website: www.ChefAllis.com
Email: ChefAlli@ChefAllis.com
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Roasting Meat - FineCooking.com

2011-04-10T17:50:00.000-07:00

Roasting Meat - FineCooking.com

Good article!

Glory! Glory! It's Asparagus Season

2011-04-06T21:07:00.000-07:00

Fresh asparagus - so versatile and so addictive! Did you know there are over 300 varieties? Though the green variety is typically what you'll find at your local supermarket, purple and white asparagus are available in specialty stores and even local farmers' markets.

While purple asparagus is sweeter and more tender, and white asparagus is more mild, the green variety has the grassy overtones I especially love, adding distinctive flavor to any dish it's paired with. And no matter how you cook it, asparagus definitely says Spring.

What To Look For
Choose asparagus spears that are firm and smooth, with tightly closed tips. Though many people prefer thinner spears rather than fatter spears, thinking they will be more tender, I find just the opposite to be true. The more "chunky" the spear, the more flesh there is between those tough fibers that run the length of each and every spear. More flesh=more flavor!

How to Prep
While some cooks choose to snap off the bottom of the spear where the stem starts to get tough, I find this wastes more asparagus than I am willing to give up. I simply trim away the tough, white (sometimes even woody!) base from the bottom of the spear. Next, I place my spears, working a few at a time, on top of my favorite over-turned soup pot to elevate them as I run my peeler down the length of each spear, removing a few strips of the outer skin. This extra step takes just a few seconds to do and removing that outer bit of skin allows each spear to especially tender and fleshy.

Keep It Fresh in The Fridge
Stand the trimmed, unpeeled spears upright in a jar filled with an inch or so of cool water, then cover the spears with plastic wrap and store in refrigeration for up to 4 days.

Spring-Time Asparagus and Quinoa Skillet with
Sweet Bell Peppers (as seen on WIBW Morning News, April 7, 2011)

Recipe from Amber Groeling, Hy-Vee Topeka Dietitian, done Chef Alli-Style
½ cup quinoa, cooked according to package directions
2 tsp. extra-virgin olive oil
1 small yellow onion, chopped
1 bundle fresh asparagus, trimmed and cut into 1 inch pieces
1 sweet yellow pepper, seeded and chopped
1 sweet red pepper, seeded and chopped
3 cloves garlic, minced
15-oz can cannellini beans, drained and rinsed
Zest and Juice of 1 lemon
½ cup shredded Romano cheese
Kosher or sea salt and freshly ground black pepper, to taste

In a large skillet, heat olive oil over medium heat. Add the onion to hot oil and cook for 1 minute. Stir in asparagus and peppers; cook, stirring frequently, just until onions and peppers are tender.

Reduce heat to medium-low. Stir in garlic and beans; cook, stirring frequently, about 4 minutes, until beans are heated through. Stir in cooked quinoa.

Remove from heat. Stir in lemon juice and Romano cheese. If desired, season to taste with salt and pepper.

Nutrition Facts per serving: 300 calories, 7 g fat, 42 g carb, 8 g fiber, 560 mg sodium,
18 g protein

Now You're Cookin',

Chef Alli

Need a slice of SUNSHINE today? Get some lovin' from your oven.....

2011-03-25T14:47:00.000-07:00

Sam's OH MY Chocolate Chip Cookie Pie
1 unbaked 9 inch deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 tsp. kosher salt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup (6 oz.) semi-sweet chocolate morsels
1 cup chopped, toasted pecans

Preheat oven to 325 degrees F. In a large mixing bowl, whip eggs until foamy, approx. 1 minute, using an electric mixer. Beat in flour, salt, and sugars; beat in butter. Using a spatula, fold in morsels and pecans; spoon filling into pie shell. Bake on center rack for 30 minutes, then reduce heat to 300 degrees F. and bake an additional 20-25 minutes. After removing from the oven, use additional chocolate chips to spell OH MY on the center of your pie. Cool on wire rack. Serve warm, topped with ice cream.

Filling for a 10 inch Pie:

3 large eggs

3/4 cup all-purpose flour

3/4 tsp. kosher salt

3/4 cup granulated sugar

3/4 cup packed dark brown sugar

1 1/4 cups (2 1/2 sticks) unsalted butter

1 1/2 cups semi-sweet chocolate morsels

1 1/2 cups chopped, toasted pecans

Mix as above and pour into 10 inch unbaked pie crust. May need to adjust baking time slightly.

DEEP Dish Pizza in Your Cast Iron Skillet!

2011-03-18T12:00:00.000-07:00

Deep Dish Pepperoni Pizza

1 1/2 Tbs. extra virgin olive oil
1 package of your favorite pizza crust mix, prepared according to pkg directions, or 1 softball-size ball of pizza dough
8 oz. can pizza sauce
8 oz. shredded mozzarella cheese
2 cloves garlic, minced
1/2 tsp. dried oregano flakes
1/4 tsp. red pepper flakes
1/4 red onion, thinly sliced
4-5 button mushrooms, thinly sliced
1 oz. turkey pepperoni slices
1 cup fresh spinach leaves, chopped

Heat oven to 400 degrees F. Coat a 9-10 inch cast iron skillet with 1 Tbs. olive oil. Place dough into prepared cast iron skillet; roll or press out across bottom and part way up sides of skillet. Spread pizza sauce over dough, then sprinkle half of cheese over sauce. In a small bowl, toss garlic, oregano, red pepper flakes, onion, mushrooms, pepperoni and spinach together with 1/2 Tbs. olive oil; spread over cheese. Top pizza with remaining half of cheese. Bake, uncovered, for 25-30 minutes or until crust is golden brown and cheese is bubbly. Let set 5 minutes before cutting into slices.

Master lesson in tea smoking with Chef Alli | CJOnline.com

2011-03-02T10:48:00.000-08:00

Master lesson in tea smoking with Chef Alli CJOnline.com

5 Ways to Healthy Rise and Shine Breakfasts

2011-02-22T18:24:00.000-08:00

Breakfast was very important to my brother when we were growing up and my Mom knew it. Whenever he misbehaved, she simply threatened that she wouldn’t make breakfast for him the next morning and boy, did that get his attention. He got “good” real quick!

I remember all my favorite childhood breakfasts: Malt-O-Meal, Cream of Rice and Cream of Wheat, Pancakes, Waffles and lots of eggs - poached, scrambled, fried and my favorite, Creamed Eggs on Toast. Were these healthy food choices? Some, yes. And some, not so much, but we knew the importance of starting off the day with a good meal.

The breakfast habit has carried over into my Mom-life and I find myself making sure that my sons never leave the house in the morning without first putting something in their bellies, even if it’s just a quick bowl of cereal. They especially love pancakes and French toast, and I admit, it does make me feel good to know they’ve had the most important meal of their day before leaving my kitchen.

Studies show that making wise choices at breakfast is imperative, and it doesn’t need to be complicated. Here’s 5 ways you can keep healthy breakfasts rolling at your house:

1. Make breakfast quick, easy and PORTABLE - if your family is like my family in the morning, we’re always running behind! Try bananas with peanut butter, yogurt and fruit smoothies, warm flour tortillas spread with almond butter and sliced strawberries, then rolled up.

2. FILL UP on FIBER. If you tend to get hungry way before lunch, remember to load up on extra fresh fruits and whole grains at breakfast. These high-fiber foods keep us satisfied longer, typically have less fat, and allow us to eat more food for fewer calories.

3. It’s all about CHOICES. Did you know a quick, satisfying breakfast made up of ½ cup 1% low fat milk, 1 cup of sliced strawberries, and 1 cup of oatmeal with 1 Tbs. of chopped, toasted pecans has only about 307 calories? Or that 2 multi-grain waffles with 1 cup berries, ¼ cup light maple syrup and 1 cup of low-fat vanilla yogurt is only about 450 calories total? That’s a lot of food for not many calories!

4. Add some PROTEIN POWER to your day! Making Open-Face Breakfast Sandwiches is easy: toasted whole grain English muffins with a cooked egg, Canadian bacon and a slice of cheese melted over the top. Don’t forget to season with a dash freshly ground black pepper.

5. Be the Bag Lady. Sandwich bags full of trail mix and dried fruits are great for stuffing into book bags and purses. A handful of trail mix (with just a sprinkling of chocolate pieces mixed in) might just keep you from noshing on that candy bar from the vending machine mid morning!

Now You’re Cookin’,

Chef Alli

Chocolate Lava Cakes for Valentine's Day

2011-02-14T06:19:00.000-08:00

As seen WIBW 13 News @ 4:00 p.m., Valentine's Day 2011, with Ralph Hipp.

Ghirardelli Chocolate Lava Cakes

Center: 1/2 bar (2 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup heavy whipping cream

Cake: Nonstick cooking spray
1 bar (4 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
8 Tbs. unsalted butter (1/2 cup)
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 tsp. vanilla extract
1/4 cup cake flour
fresh raspberries and whipped cream for garnish

To make centers, melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls, refrigerate until needed.

To make cake, heat oven to 400 degree F. Spray six 4 oz. ramekins or custard cups with cooking spray. Melt chocolate and butter in double boiler; whisk gently to blend. With an electric mixter, whisk eggs, yolks, sugara and vanilla on high speed for about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes or until cake is firm to the touch. Let cakes sit out of the oven for about 5 minutes. Run a small, sharp knife around the inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream and serve to your sweet, sweet Valentine at once.

Now You're Cookin',
Chef Alli

A Pot Roast in My Purse

2011-02-13T08:54:00.000-08:00

Oh, for the love of a good pot roast - beefy and tender, plopped onto a bed of creamy mashed potatoes and smothered with savory pan juices...........is your mouth watering yet?

Pot roast is the ultimate comfort food and my friend, Rich Bowers (otherwise known as Topeka's legendary Radio Rich!) whole-heartedly agrees. We often discuss "all things pot roast" when I am invited to be a guest on his radio program (http://www.radiorichandfriends.com/). As a matter of fact, I still vividly remember the day that man nearly fell in a heap at my feet when I delivered him a pot roast and vegetables, still warm from the oven. Yes, I knew he would appreciate it, but I had no idea he would react in such a manner! All because of a warm pot roast and memories of Mom.....oh yes, the power of food.

From that day forward, each time I see Rich he never fails to ask "Hey, Chef Alli - do you have a pot roast in your purse?" This always make me smile because I wish (ALMOST as much as he does) that I could simply pop open my bag and POOF! a perfect pot roast would magically appear for him. Not that pot roast is hard to make, mind you, it just takes a little time and planning, and so far, neither I nor my purse has truly mastered the art of organized time management, but we're working on it.

Below is another of my tried-and-true pot roast recipes, this one created in honor of Valentine's Day 2011 - Food for Your Lover! Yesterday, many of you enjoyed a sample of this 5 Spice Pot Roast over mashed potatoes when you stopped by Topeka Hy-Vee for my cooking demonstration on the sales floor - so glad you took time to talk "food" with me.

Chef Alli's 5 Spice Pot Roast
1 chuck roast, 2-3 lbs.
Kosher salt and freshly ground black pepper, to taste
2 Tbs. extra virgin olive oil
1 yellow onion, sliced
2 carrots, chopped
2 celery ribs, chopped
14 oz. can stewed tomatoes, with juice
2 heads garlic, cut in half crosswise (yes, 2 heads, not cloves)
1 tsp. five spice powder (at Hy-Vee, you'll find this in the Asian section)
½ tsp. red pepper flakes
3 bay leaves
2 tsp. sugar
2 cups dry red wine
4 cups chicken broth (substitute beef or vegetable, if you prefer)
1 batch prepared mashed potatoes

Preheat oven to 325 degrees F. Remove roast from refrigeration; season with kosher salt and freshly ground black pepper; let roast set for 30 minutes.

In a large enameled cast-iron casserole or Dutch oven, heat oil over medium high heat; sear roast until very nicely browned and crusty on all sides. Transfer roast to a plate. Add onion, carrots, and celery to same pot and cook over moderate heat until lightly browned, approx. 5-6 minutes. Add tomatoes, garlic, spices, sugar and wine; bring to a boil and cook this mixture until reduced by half, scraping up any browned bits stuck to the bottom of pot, approx. 5 minutes. Add beef broth and bring to a simmer; add roast and cover pot. Braise roast in oven for approx. 4 hours or until meat is very fork tender.

Transfer roast to a baking sheet. Strain liquid from stock pot, discarding fat that rises to the surface; boil over high heat, whisking often, until liquid is reduced to 1 cup thickened sauce, approx. 12-15 minutes.

Serve chunks of roast on serving plates over beds of creamy mashed potatoes, drizzled with sauce.

Happy Valentine's Day 2011!

Now You're Cookin',
Chef Alli

-
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Valentine Treats for Your SWEETheart

2011-02-10T06:37:00.000-08:00

Prepared live with Dave, Amanda and Drew, WIBW 13 News Anchors, Thursday early morn, Feb. 10, 2011. Also sampled by Radio Rich and Friends while visiting on his radio program, mid morn same day!

Chocolate Dipped Cheesecake-Stuffed Strawberries
15 fresh large strawberries, washed and thoroughly dried
8 oz. cream cheese, softened
½ cup confectioner’s sugar
1 tsp. pure vanilla extract
½ cup graham cracker crumbs
6 oz. dark chocolate

Slice off the stem of each strawberry; use a paring knife to scoop out a little bit of each berry to make a cavity in the center; set berries aside.

In a mixing bowl, combine cream cheese, confectioner’s sugar, and vanilla using an electric mixer; beat until smooth. Place this mixture into a pastry bag fitted with a medium tip and pipe cream cheese mixture into each strawberry, mounding a bit on top of each strawberry. (If pastry bag is not available, use a small spoon to fill strawberries.) As you work, place strawberries onto a wax paper-lined baking sheet. Sprinkle graham cracker crumbs over cream cheese filling in each strawberry, for garnish.

In a small bowl, melt chocolate in microwave at full power, stirring every 30 seconds, until melted and smooth. Gently dip the bottom of each strawberry in the melted chocolate. Set on waxed paper to cool; refrigerate to set chocolate. Srawberries are best served within 6-8 hours of preparation.

Salty-Sweet Snack Mix
1 bag microwave family-size popcorn (not individual size), popped
2 handfuls small pretzel twists
1/2 pkg. almond bark, melted and stirred until smooth
M & M candies, red and pink, or your favorite chocolate candies (1/2 cup - 1 cup)

In a large mixing bowl, pour melted almond bark over popcorn and pretzels; stir to coat. Spread this mixture across a wax paper-lined baking sheet. While mixture is still warm, sprinkle with M & M's for color. Once mixture has cooled a bit, break apart into smaller chunks. Once cooled, store in airtight container or bag into individual servings and give out as Valentine treats - you'll be a hit!

Baby Strawberry Chocolate Cream Puffs
1 box mini cream puffs, from the freezer section at Hy-Vee Grocer
fresh strawberries, sliced
milk chocolate or semi-sweet chocolate chips, placed into a baggie and melted

While cream puffs are still partially frozen, use a serrated knife to cut the top 1/3 of each cream puff off; set caps aside momentarily. Place a strawberry slice over the bottom half of cream puff, then replace the cap from each cream puff over strawberry slice. Use scissors to snip one corner from bag of warm melted chocolate; press chocolate from opened corner, drizzling over the top of each cream puff to garnish. Chill if desired, before serving, or serve as is - yummy!

Happy Valentine's Day! Cook for those you love - there's no better way to touch a heart.

Now You're Cookin,
Chef Alli

Meatballs in Tomato Basil Sauce Over Polenta Bowls

2011-01-27T12:02:00.000-08:00

WIBW TV - Morning News Segment with Dave and Amanda - Friday, January 28, 2011, 6:40 a.m.

Chef Alli’s Meatballs and Tomato Basil Sauce over Polenta Bowls
Replacing spaghetti with polenta in this recipe saves calories, as does using ground turkey in the meatballs. And, the deliciously fresh tomato sauce is truly a winner in this dish: quick and easy!

Tomato Basil Sauce
4 strips turkey bacon
1 yellow onion, diced
2 cloves garlic, minced
28 oz. can crushed tomatoes
1/3 cup minced fresh Italian parsley
1 Tbs. granulated sugar
3/4 tsp. red pepper flakes
1/4 cup fresh basil, chiffonade
Kosher salt and freshly ground black pepper, to taste

In a saute pan or skillet, cook bacon until crispy over medium high heat; remove to a paper towel-lined plate to drain. In bacon drippings, cook onion over medium heat until translucent, approx. 6-8 minutes. Stir in garlic and continue to cook another 30 seconds until garlic is fragrant. Add tomatoes, parsley, sugar, and pepper flakes. Simmer 15-20 minutes; stir in basil, then season sauce to taste with salt and pepper.

Meatballs
8 oz. ground sirloin
8 oz. ground turkey
1 egg
1 tsp. dried parsley
¾ cup grated parmesan
½ tsp. fennel seeds
1 slice white bread, crumbled finely
Kosher salt and freshly ground black pepper, to taste
1 cup dried polenta

In a large mixing bowl, combine sirloin with turkey, egg, parsley, parmesan, fennel seeds and bread; mix well, then season with salt and pepper. Shape mixture into meatballs approx. 1 ½ -2 inches in size and place into a greased and bake for 20 minutes for in preheated 450 degree F. oven, until nicely browned. Remove cooked meatballs from any fats that have accumulated in the baking dish and place into prepared Tomato Basil Sauce; simmer for 15-20 minutes. Meanwhile, cook 1 cup dried polenta according to package directions.

To serve, pour sauce over bowls of soft, warm polenta then top with meatballs; garnish with freshly shredded parmesan, if desired.

Now You're Cookin',
Chef Alli

Apricot Brie En Croute

2010-12-29T03:19:00.000-08:00

WIBW 13 News - Live Morning Segment with Dave and Amanda, December 29, 2010

One of my favorite holiday party recipes using Pepperidge Farm Puff Pastry Sheets from the Hy-Vee Freezer Section. Keep a box of puff pastry sheets in your home freezer for creating quick desserts and easy savory dishes. My boys love it when I make Chicken Pot Pie with puff pastry shells and I can have these on the table in no time!

1 sheet frozen puff pastry, thawed
1 wheel of brie, 13 oz.
1/4 cup toasted sliced almonds
1/3 cup apricot preserves
1/8 tsp. red pepper flakes

Preheat oven to 425 degrees. Place parchment paper onto baking sheet. On a lightly flour surface, roll out puff pastry sheet, just slightly. Spread apricot preserves in a circle, approx. the size of your wheel of brie, in the center of puff pastry sheet; sprinkle preserves with red pepper flakes, then toasted almonds. Unwrap wheel of bire, then place on top of almonds. Using a paring knife, cut all 4 corners from puff pastry sheet, rounding it slightly. Gently pull puff pastry up around brie wheel, then invert onto prepared baking sheet. Bake, uncovered, for approx. 20-25 minutes, or until puffed and golden brown. Let cool for 5-10 minutes before serving. Serve with your favorite crackers - delicious with hearty breads, too.

Now You're Cookin',
Chef Alli

Building Beautiful Holiday Cheeseboards!

2010-12-22T07:16:00.000-08:00

As featured in the Topeka Capital Journal, December 22, 2010

A gorgeous cheese display makes a beautiful centerpiece for the holiday parties. Back it up with simple appetizers prepared ahead of time. If you are hosting a holiday open house, keep it effortless by limiting your bar to just wine and beer. Assorted bottled beers on ice and wine in carafes are easily accessed by guests who can pour for themselves.

•Yes, the platter matters! Choosing a simple background as the base for your cheese platter will optimize the presentation of each cheese. I like to use a basic white platter or even better, a very large natural wood cutting board. Natural stone or ceramic tiles also work very well as cheese trays.

• Showcase with style - build your cheese board atop a beautiful holiday runner or cloth to protect your tabletop. Use overturned glasses to vary the height of your cheese board. Hide the glasses behind Christmas greenery, flowers or clusters of grapes and dried fruits.

• Choose a combination of cheeses that offer a nice variety for your guests: sharp cheddars, goat cheeses, bleus, etc. Sometimes it’s nice to place the tips of the wedges toward the center of the cheese board, taking care not to place them too close together. Add whole fruits, such as nicely ripened pears or apples that can be sliced just before your guests arrive.

• Cheeses can be labeled, but often hosts opt not to since unidentified cheeses do make for good conversation starters!

• Most cheese should be served at room temperature to allow the flavors and textures to really come alive on your palate. Remove cheese from refrigeration 30-60 minutes before you set your cheese board out for guests.

• Allow your guests to serve themselves from your cheese board – there is no need to pre-cut or slice the cheese ahead of time.

• Back up your cheeses with baguette slices and crackers along with an assortment of nuts. It is also nice to offer at least one chutney as well. This is delicious as a topping for any soft cheeses that are spread over the baguette slices or crackers.

• Plan ahead by knowing how much cheese you will need for your guests. Most party planners advise providing 2 oz. of cheese for each guest as a tasting, 3 oz. for each if serving as appetizers or 4 oz. for each if your cheeses are the main-stay of your party.

Happy Holidays!
Now You're Cookin',
Chef Alli

Beef Wellington for Christmas Dinner

2010-12-21T03:46:00.000-08:00

1 beef tenderloin, 2 1/2 - 3 lbs., trimmed
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbs. extra virgin olive oil
1 small yellow onion, finely chopped
1/2 lb. baby bella mushrooms, finely chopped
1/4 cup dry sherry
1 lb. frozen puff pastry sheets, thawed
1 large egg, lightly beaten

Tie beef tenderloin with kitchen twine in 1-inch incrments to form a nice, even piece. (Kitchen twine will keep beef holding it's shape while cooking.) Sprinkle 1 tsp. kosher salt over tenderloin, then season with black pepper; let tenderloin rest for 1 hour. After tenderloin has rested for 1 hour, heat a large saute pan over medium high heat; add olive oil. When oil is hot, add tenderloin to the pan, searing on all sides, and ends until very well browned. Place tenderloin onto cutting board with drainage well and let rest until cooled. Chill tenderloin for 1-12 hours or until ready to assemble and tenderloin is well chilled.

Add onions to pan juices and saute until softened, approx. 5-6 minutes; add mushrooms and sherry and cook 10 minutes longer, or until all sherry has incorporated or evaporated.. Season to taste with kosher salt and freshly ground black pepper. Let mixture stand until room temperature or refrigerate up to 2 days.

On a lightly floured surface, roll puff pastry sheet into a rectangle 1/4 inch thick and large enough to encase beef tenderloin. (You may need to use 2 puff pastry sheets, overlapping them slightly, and pressing into 1 large piece.) Plaace puff pastry over the bottom of a shallow baking sheet.

Cut strings from chilled beef tenderloin, then place on top of the prepared puff pastry sheet. Spread prepared onion/mushroom mixture over tenderloin. Fold up long sides of the pastry to enclose the tenderloin, brushing edges with beaten egg to seal.(Trim any excess puff pastry dough as you go, if needed, reserving this dough.) Turn encased tenderloin carefully so thata the seam side is on the bottom. Roll out any remaining puff pastry dough and cut into holly or other holiday shapes and place on top of Beef Wellington. Brush entire Beef Wellington with beaten egg. Chill for 2 hours or overnight.

Preheat oven to 425 degrees F. Make 2 -3 slits in the top of the Beef Wellington for venting steam. Bake, uncovered, for 40-50 minutes or until Beef Wellington is golden brown and beef registers 135 degrees at center when testing with an instant-read meat thermometer, for Medium Rare. Cover Beef Wellington during last few minutes of baking time if puff pastry becomes too brown. Let Beef Wellington stand for 10 minutes before slicing to serve. Delicious served with you favorite Horseradish Sauce!!

Serves 8-10

Hope this makes the perfect centerpiece at Christmas Dinner for your friends and family!

Merry Christmas,
Chef Alli

Tired of turkey yet?

2010-11-30T16:24:00.000-08:00

Ok - I give. I DO enjoy turkey and we had a wonderful Thanksgiving feast at my brother's this year, but I'm ready for some BEEF! Today I was viewing the roasts in the service case at Hy-Vee, which of course brought to mind my favorite pot roast recipe; that was all it took for my taste buds to begin salivating and before I knew it there was a chuck roast in my cart, neatly wrapped in brown butcher paper, and I was headed home with my favorite cast iron skillet in mind.

Some of you may be wondering why in the world I would be purchasing a roast from Hy-Vee since we raise our own beef. Yes, my husband, Patrick, is a cattleman and he often reminds me of this with his "Hey, we don't raise chickens" spiel as he is peering into my saute pan full of Chicken Marsala that I happen to be serving him for supper that eve. I nod and grin, since I'm pretty sure I DO realize that those "things" I can see from my kitchen door are definitely cows out there in our pasture. And typically, we do process our own beef, but of late our deep freeze has been too full to accomodate a butchering, which of course is one more thing that Cowboy Pat wishes his wife would remedy. But for now, I'm happy to visit Butcher Zabala at our Topeka Hy-Vee Service Case when I get a beef hankerin'.

Here's my favorite pot roast recipe - it began as Southern Living recipe but I've tweaked it Chef Alli-style. It may seem as though there are quite a few steps, but they are all simplistic and worth it - trust me on this!

Ready for the Oven

Sunday Pot Roast
1-2 tsp. Kosher salt
3-4 lb. boneless chuck roast (if you choose to use a good bone-in roast, it should weigh around 5-6 lbs.)
2-3 Tbs. unsalted butter
1-2 Tbs. extra virgin olive oil (evoo)
3 medium yellow onions, peeled and halved
3 stalks celery, slicedo on the bias into chunks
6 cloves garlic, crushed and peeled
1 cup chicken or beef broth
1 cup dry white wine
1 small bundle Italian parsley (8-10 stems), tied together with an extra-long kitchen string
1/2 tsp. dried thyme
2 bay leaves
Freshly ground black peppercorns, to taste
4 large carrots, sliced on the bias into chunks
4 large parsnips, sliced on the bias into chunks
12 small red potatoes, skins on

12-14 hours before prepping your pot roast, gently smear a small amount of evoo over all sides of your chuck roast using your fingers; sprinkle Kosher salt over evoo and rub salt thoroughly into roast. Place onto a platter, uncovered, and into refrigeration. (Letting your chuck roast sit uncovered during this time will ensure rich, deep browning later, while the salt will penetrate into your roast, seasoning it.)

Preheat oven to 300 degrees F. In your favorite (and well seasoned) cast iron skillet, heat 1 Tbs. of butter and 1 Tbs. of evoo over medium high heat until hot and butter is bubbly. Add seasoned chuck roast and brown on all sides, using tongs to turn and position roast so that you acquire browning every where possible on the surface and sides; remove roast to serving platter to rest.

Leaving browned fond (those yummy particles attached to the bottom of your skillet) as is, use a paper towel to "sop" up any extra fats that may have accumulated in the skillet. Add remaining 1-2 Tbs. of butter to skillet along with onions and celery; stirring over medium heat until softened and browned. Add garlic cloves to onion mixture and cook 1-2 minutes longer; add broth and wine to deglaze pan, then stir to incorporate all ingredieints in skillet. Transfer all ingredients in skillet to your favorite cast iron Dutch oven (8 qt is a good size); place resting roast over browned aromatics in Dutch oven, then sprinkle roast with dried thyme, followed by a good grinding of black peppercorns, placing bay leaves over all. Place bundle of Italian parsley along one side of the chuck roast, tying the strings to the handle of the Dutch oven for easy removal later. To hold the moisture down around your roast, place a sheet of parchment paper over the top and neatly tuck in all sides around roast. Cover Dutch oven with the lid and bake on the center rack of the preheated oven for 2 - 2 1/2 hours.

After about 2 hours, test roast for tenderness by removing lid and parchment paper and inserting a fork into meat. Roast should be starting to become tender at this point. Place carrots, parsnips and potatoes around roast, then cover again with parchment paper and lid. Cook roast an additional 45 minutes - 1 hour until beef is very fork-tender and root vegetables are cooked throughout but not mushy.

Remove roast from oven and transfer from Dutch oven to reserved platter; tent with foil and let roast rest. Remove bundle of parsley from Dutch oven, along with bay leaves. Raise oven temperature to 425 degrees. Meanwhile, strain cooking liquid from vegetables and reserve. Place vegetable in Dutch oven back into hot oven and cook, uncovered, roasting vegetables for approx. 12-15 minutes or until good and browned. To glaze vegetables, baste with pan drippings, if desired.

To serve, spoon reserved cooking liquid over roast and vegetables; season with Kosher salt and freshly ground black peppercorns, if needed.

Serves 1 hungry cowboy husband and 3 ravished sons a hearty meal

Be sure to let me know when you try this recipe - it's a keeper!

Now You're Cookin',
Chef Alli

Thanks, Mom!

2010-11-24T09:28:00.000-08:00

Her card reads “I am so blessed by you guys. Let us show our thankfulness each day, not just today. And may we savor our love for another just as we savor the delicious food on our Thanksgiving table. May we also laugh and love a lot! Thank you all. Love, Mom”. That is SOOO my Mom, always positive and appreciative, always so good at making everyone feel special.

Here’s how it works: if I placed the two of you together (it could be anywhere – waiting in line, grocery shopping, the coffee shop, Chiefs Stadium – the location doesn’t matter) within five minutes my Mom would know everything about you, including your most accomplished feats and discouraging struggles. And you would then be standing there with this funny look on your face, amazed at how this little woman got you to share not only your life story, but also your inner most thoughts and feelings! I have seen it take place more times than I can count, and it happens simply because she takes the time to ask. Once you begin that conversation, you realize without a doubt, that she truly cares about what you have to say; for those five minutes, you feel like the most important person in the entire world.

So on behalf of my Mom, I’m challenging you (along with myself!) this holiday season. In the midst of all the craziness, let’s see if we can take the time to make everyone around us feel like we truly care. As we welcome our friends and relatives into our homes on Thanksgiving, can we remember that it’s really NOT all about the food? Can we create special havens for our guests where they will find hospitality and warmth as we take a few extra moments to dote over them? Can we allow them to feel useful as we include them in our dinner preparations in the kitchen? As we pass the turkey and cranberry sauce, can we set our differences aside and give thanks for ALL who sit around our table? It all begins with you and me – our actions make all the difference.

Happy Thanksgiving!

Now You’re Cookin’,

Chef Alli

Gram's Good Ole Turkey Gravy

2010-11-18T03:47:00.000-08:00

Making gravy can sometimes be a challenge, especially when we only prepare it on special holiday occasions. To produce delicious, lump-free gravy for Thanksgiving dinner, here are a few Chef Alli tips, along with Grandma’s recipe, to ensure your success:

• Allow at least ½ cup gravy per person – more if you have several big-eaters coming for dinner. I usually double my gravy recipe, just to be sure plenty of gravy remains for leftovers – you can never have too much gravy!

• When making turkey gravy, I prefer to use cornstarch as my thickening agent, instead of flour, mostly because this is how my Grandma did it, and by using her exact recipe, it brings back a lot of childhood memories. Sauces and gravies made with cornstarch look rather “clear” in appearance, rather than opaque, and typically have a nice sheen, which is kind of nice for turkey gravy, in this humble chef’s opinion. I also think it’s unusual that Gram’s recipe calls for using milk to make the slurry, instead of water.

• To thicken gravy when using cornstarch, it’s usually best to make a “slurry first”. I make my slurry by whisking a small amount of water (usually ¼ - ½ cup is plenty) with 1 Tbs. cornstarch until smooth. The slurry is then added to the liquids (usually broth) and pan drippings that you want thickened to create your gravy. As a rule, you will need 1 Tbs. of cornstarch for every 2 cups of broth you are using to make your gravy. For a flavorful gravy, it helps to remember this: 1 Tbs. cornstarch (or flour) + 1 Tbs. drippings + 2 cups liquid. Just know that you will always be adjusting these measurements slightly, as you are whisking and thickening your gravy.

• Good tools are essential for creating good gravy – I recommend a silicone-coated FLAT whisk; this tool will allow you to get right up to the very edge of your pan so that you can whisk constantly for a nice, smooth, lump-free sauce or gravy – very important! Plus, you will need a nice, deep stainless steel (cast iron is even better!) skillet for preparing gravy – 12” is a good size.

Gram’s Recipe
Make giblet broth:
1 pkg. turkey giblets (this is the package that’s inside your turkey)
1 medium carrot, thickly sliced
1 medium onion, thickly sliced
1 medium celery rib, thickly sliced
1/ 2 tsp. kosher salt

1 cup whole milk
2 Tbs. cornstarch

In a 3 quart sauce pan over high heat, place reserved turkey giblets (these usually include the neck, heart, and gizzard) along with the vegetables, adding enough water to cover all. Heat to boiling; reduce heat to low and simmer for approx. 1 hour, skimming any foam from the top. Strain mixture through a fine-mesh strainer and into a bowl, discarding solids. Cover and store in refrigeration until ready to use.

Place 2-3 Tbs. drippings from turkey roasting pan, into a large skillet over medium heat. Meanwhile, combine 1 cup whole milk with 2 Tbs. cornstarch; whisk until smooth to make slurry. Whisk slurry into drippings, and bring mixture to a low boil. Simmer, whisking constantly, adding prepared broth as you go to achieve gravy consistency you desire. Season with salt and pepper to taste.

8-10 servings of gravy

Now You're Cookin',
Chef Alli

Brine that Bird! 3 Easy Steps to a Juicy Turkey

2010-11-10T07:26:00.000-08:00

Brining is the technique of soaking your bird in a salt water solution. It's plain and simple: salt causes the meat tissues to absorb water and flavorings as it breaks down the proteins, resulting in a flavorful and moist turkey. What could be better than that on Turkey Day? No matter how you're cookin' it roasting, deep frying, smoking, grilling, etc) a brined bird is the way to go.

Step 1: Prepare the Brine

Here's my recipe – it's an altered version of an older Alton Brown brine recipe: 1 ½ cups kosher salt, 6 oz. orange juice concentrate, 1 quart hot water, 1 cup dark brown sugar, 1 Tbs. peppercorns, 5-6 sprigs fresh rosemary, 10-12 smashed garlic cloves, 1 quart hot water – combine all and stir until salt and sugar is fully dissolved. Add 3 quarts cold water to cool prepared brine.

Step 2: Submerge Bird in the Brine Cooler

Using a cooler to brine your bird keeps you from having to find a brining container that will fit in your refrigerator. Pour prepared brine into large clean cooler. Submerge bird (rinsed and all giblets, neck, etc removed from cavity, 16-18 lbs.) breast-side-down in brine. If bird is not fully immersed, add more liquid (broth or water) until nearly covered with brine. Fill a couple gallon bags with ice and place these on top of bird to keep submerged in brine. Close lid and let bird brine (soak) for 6-8 hours. (Exact brining times will vary by taste. Start with 6-8 hours and make changes to subsequent birds.)

Step 3: Cook the Bird

Remove bird from the brine cooler and rinse well under cool tap water. (Be sure to toss brine and sanitize cooler.) Meanwhile, pat bird dry with paper towels, then liberally rub ALL OVER with canola oil, using your fingertips. Tuck wing tips beneath bird and place, breast-side-up, onto roasting rack in roasting pan. Place roasting pan onto lowest rack of preheated 500 degree F. oven; roast, uncovered, for 30 minutes. Reduce heat to 350 degrees F. and remove bird from oven. Cover bird with heavy-duty aluminum foil and return to oven; roast for 2 – 2 ½ hours or until 160 degrees in breast. Remove bird from oven and allow to rest for 15 minutes before carving.

Try it!

Now You're Cookin'
Chef Alli

Thanksgiving – Remember the 3 D’s of Dinner!

2010-11-06T09:47:00.001-07:00

On Thursday morn, I had the opportunity to spend a few minutes of TV time with Dave and Amanda on the WIBW Morning Show. With Turkey Day fast approaching, we discussed how much anxiety this can bring to Thanksgiving hostesses. Here's what I recommended to WIBW viewers:

The 3 D's of Thanksgiving Dinner

DON'T compare. Never compare your dinner to Grandma's or Mom's Thanksgiving dinner. They are most likely seasoned cooks and veteran hostesses who have hosted many holiday dinners. Remember that they have had years to refine their Thanksgiving preparations and presentations; when they first started out, they probably felt a little apprehensive and nervous, too. Have faith – you can do it!

DELEGATE! If you have volunteered to cook the turkey, feel free to assign ALL the Thanksgiving side dishes to your guests, including desserts. They are anxious to bring something to your dinner and are honored that you ask them to do so. If you have opened your home to host Thanksgiving and you are willing to be in charge of cooking the turkey, that's enough.

DO be a gracious hostess. As much as we might like to believe it is, the FOOD is not the most important element of Thanksgiving dinner – it's your GUESTS. As a gracious hostess, your job is to ensure that they have a good time while in your home. Even if you serve your guests frozen dinners on TV trays because you burned up the turkey, all is ok as long as they had enjoyable time as your guest. You have just created a very special holiday memory for them that they will never forget!

Watch for me on WIBW (and right here!) throughout this Thanksgiving season as I offer help and tips for making Thanksgiving dinner a positive experience in your kitchen!

Now You're Cookin',

Chef Alli

Trick or Treat

2010-10-31T13:56:00.001-07:00

Happy Halloween everybody! I just made another pan of delicious Smores Bars and realized you better have this recipe in your repertoire – it's definitely a keeper and one you will love making with your kids. The actual assembly steps are few, but quite varied so the kiddos will get to do a nice range of culinary activities, all in one pan:

Pressing the dough into place
Placing the chocolate bars
Spreading the marshmallow cream
Crumbling the topping
Cutting the bars after baking

Just-Kill-Me-Now! Smores Bars

1 cup unsalted butter, softened

½ cup packed dark brown sugar

1 cup granulated sugar

2 eggs

2 tsp. vanilla

2 2/3 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. kosher salt

1 ½ cup graham cracker crumbs

4 Hershey chocolate bars (4.4 oz. each)

3 cups marshmallow fluff (16 oz. container)

Preheat oven to 350 degrees F. In a large mixing bowl, beat butter with sugars; add egg and vanilla and beat until light and fluffy. In a separate mixing bowl, combine dry ingredients with graham cracker crumbs; add to butter mixture and mix until well combined. Grease a 9 x 13 baking dish with nonstick spray and line it with parchment paper, so the paper hangs out over the ends a little. (These will be your handles for lifting the bars out of the pan after you bake – very important!) Divide dough in half and press one half across the bottom of the prepared 9 x 13 baking dish. Place 3 chocolate bars over dough layer, side by side, then cut remaining chocolate bar into 4 lengthwise strips. Place these chocolate strips into the open areas around edges of chocolate bars already in the baking dish, on the end and at the top and bottom. Spread marshmallow fluff over chocolate bars, making sure to touch the edges on all sides of baking dish. Crumble the remaining half of dough into small pieces over marshmallow fluff; pat down gently after crumbling. Place baking dish into oven and bake for 30-35 minutes or until golden brown and puffed. Cool completely before cutting into bars.

**Once smores bars are cooled to room temperature, place into refrigeration for 3-4 hours; after smores bars are chilled, they are much easier to cut. Then, if desired, warm bars in the microwave to make ooey-gooey once again – total yum! Use parchment paper to remove smores from pan and place onto a large cutting board. A bench scraper is ideal for cutting into bars.

Hope you will enjoy these as much as my family has!

Now You're Cookin',

Chef Alli

The One-Butt

2010-09-24T17:09:00.001-07:00

My good friend, Jim McHenry Sr., passed away on July 26, 2010. In learning the news of Jim's death, my heart immediately cried for Betty, his wife and constant companion for over 67 years.

I often think back to the days of cooking for Jim and Betty. They had read a feature article in a local newspaper about my new personal chef services and called me to their home for an interview. I had ZERO clients at that time, so I vividly remember how very nervous I felt when I met with them in their beautiful home on Lincoln Street. But before I knew it, my van could practically drive itself to their home and I was spending a day in their kitchen every other week, cooking their favorite dishes and stocking their freezer with meals.

I loved commandeering Jim and Betty's kitchen each time I cooked for them and they immediately sensed that I worked best without interruption; I was given a wide berth. Jim and Betty only ventured into the kitchen when they absolutely needed something and this made me feel as though they truly valued me as their chef. I was thrilled when Betty began sharing their favorite recipes with me and I soon compiled the BJM (Betty and Jim McHenry) Cookbook. Many of those recipes were handwritten by Betty, making them especially dear to me now.

One day, Jim appeared in the kitchen not long after I began cooking so I immediately sensed something was wrong. He gave me the bad news: they were downsizing to a cottage at Brewster Place. Assuming the worst, my face couldn't hide my feelings of discouragement. I will never forget what he then asked me, "Alli, can't you cook in a one-butt?" It only took me a few seconds to realize he was inviting me to move with them to their new cottage!

The One-Butt was the tiniest kitchen I had ever laid eyes on, and since my butt wasn't exactly small at that time, I was a little anxious about how it would all work. I could stand in the center of the One-Butt and touch the walls on each side without moving an inch! Luckily, since it was so narrow, it was also long; every time I came to cook, I set up card tables at each end and soon I had a One-Butt system that worked perfectly.

I know Betty's loss will be profound in the days ahead as she thinks of Jim and misses him; I rarely saw one without the other over the years that I cooked for them. I still remember how good it made me feel to provide Jim and Betty with the meals they loved and how good it made them feel to be my first customers. It was Jim who first dubbed me "Chef Alli" and I will forever be grateful to these wonderful people who, by welcoming me into their kitchen, officially gave me my start in the Topeka community.

The One-Butt taught me something else about myself: it really doesn't matter how large or small a kitchen is, all kitchens are One-Butts to me. And since I'm not good at sharing my cooking space, that one butt better be mine.

Now You're Cookin',

Chef Alli

Recipe for Jim McHenry's Favorite Cinnamon Rolls

5 cups all-purpose flour

2 pkgs. Yeast

1 yellow cake mix

2 ½ cups warm water

½ cup butter, melted

1/2 cup granulated sugar

1/2 cup brown sugar

1 Tbs. cinnamon (Jim liked LOTS of cinnamon!)

In a large mixing bowl, combine flour with yeast and cake mix; stir in water and mix well. Let rise for 1 hour in a warm place. Punch dough down, place on a lightly floured work surface. Roll dough out into a large rectangle and spread with melted butter. Sprinkle cinnamon over butter then spread sugars over cinnamon, smoothing out evenly. (Adjust sugars if you'd like more or less here.) Roll dough up and cut into 1 inch slices. Place slices into two greased 9 x 13 pans or one greased full sheet pan. Let rise then bake in preheated 350 degree oven for 20-25 minutes. Glaze with powdered sugar glaze, if desired. Jim liked his just as they were, warm from the oven.

Me....Learn to Cook?

2010-09-22T02:45:00.001-07:00

Learning to cook is a skill you will use your entire life. Knowing a few good culinary techniques and two or three basic recipes will not only set you on the path to better health, but also to independence. When we learn how to cook, it puts us in control of our own nutrition and our budget, and because eating a healthy dinner with our family is beneficial (for so many reasons!) it makes us feel good as well. Knowing how to cook, even in the most basic sense, can be very freeing because it puts us in charge of dinnertime: we are no longer dependent on frozen dinners or cheap double cheeseburgers that come with a drink that costs as much as your high speed internet. And cooking dinner just once a week can bring radical change to your family – the statistics prove it.

So how do you begin?

First off, believe in yourself. Believe you CAN learn to cook what your family enjoys eating.
Check out your culinary tools – do you have the essentials to cook in a way that's not drudgery? A good-quality chef's knife and a non-stick skillet are two of the best starters.
Select a simple, family-friendly recipe. A good bet is a skillet meal that has 8 ingredients or fewer.
Schedule a day that offers a little flexibility at dinner time as you begin this endeavor. Remember! It's worth it.
Purchase the ingredients needed. Remember to check the sale ads and take your coupons! (And, of course you know I urge you to shop at Hy-Vee!)
Study your recipe. Does it mention a technique that you aren't familiar with such as folding, dicing, deglazing etc? Google it! The internet and You Tube offer numerous how-to videos on most any culinary skill: seeing is doing!
Jump in - Cook it! Give yourself some grace here – don't expect perfection.
Gather your family around the table and eat dinner t-o-g-e-t-h-e-r.
Evaluate: Would you make this recipe again? What feedback did your family give? What would you do differently next time?

Be sure to celebrate family day on Monday, Sept. 27. It's a day to eat dinner with your children! Statistics show that the more often we eat dinner with our kids, the less likely they are to smoke, drink or use drugs. Dinner with your family makes a difference!

Now You're Cookin',

Chef Alli

Pizza for Breakfast

2010-08-26T13:34:00.001-07:00

My boys aren't exactly thrilled to be back in school but I'm SO happy to have a regular schedule again! Since I'm a morning person, I like having that early opportunity to cook breakfast for my family, especially since both of my sons at home wake up hungry and ready for some chow-right-now, if you know what I mean. And, since both of them don't eat again until lunch time at school that happens to follow the noon hour, I am always seeking ways of getting some good PROTEIN into their breakfast meals to tide them over. Recently, I remembered a little breakfast pizza my Mom used to make for me when I was school age. It's easy and quick and only involves 4 ingredients: bread, ketchup, cheddar cheese and a sprinkle of oregano! Kids love it.

Here's the How-To:

Gotta Go Breakfast Pizza

Spread ketchup on a slice of bread, not too much, but not too little either.
Place a slice of cheddar cheese (my boys like a mild cheddar – I prefer the sharp!) on top of ketchup.
Sprinkle a bit of oregano over cheese.
Place breakfast pizza onto a greased baking sheet beneath a preheated broiler set on high. (Should be about 4-5 inches from broiler.)
Broil pizza for just a few minutes, until cheese is melted and "toasty" on top. Serve at once!

Now You're Cookin',

Chef Alli

Fruits of Summer

2010-08-15T06:47:00.001-07:00

Are you looking for a refreshing way to begin a summer meal? Italian prosciutto wrapped around a spear of ripe melon is a true delight, especially when outside temps are soaring. The salty flavors of the prosciutto seem to sweeten the melon, and a third dimension is added when you include a drizzle of balsamic syrup. I first experienced this Italian treat when touring Italy several years ago – it is served in sidewalk cafes everywhere and is a traditional Italian antipasto; I love its simplicity and beauty. My photo doesn't do justice to this delicious appetizer, especially since my balsamic "dots" have begun to expand here. The Cervasi Balsamic Glaze is available at the Topeka Hy-Vee store and is found with the balsamic vinegars. It is very concentrated and sweet; keep in mind that a little goes a long way. Prosciutto is also available at the Topeka Hy-Vee. It is sold pre-packaged in the lunch meat department.

Try this antipasto – you'll like it!

Now You're Cookin',

Chef Alli

Love At First Knife

2010-08-08T11:52:00.001-07:00

Most good cooks know there are two must-haves for the kitchen: a good knife and a good saute pan; all the rest is fluff. When I make this statement in my cooking classes, I often see questioning looks on the faces of my students, most likely because a wide array of the latest and greatest culinary gadgets lies before me on the counter. And though I do use (and love) many of these tools, not a single one of them would be grabbed up in case of kitchen fire - I would be too busy seeking out my favorite knife and saute pan before running out the door.

And though I can truly appreciate a good saute pan, nothing separates me from my chef's knife. This "love of my life" has come to the rescue on many an onion, carrot and garlic clove, and these days I really need that. I am finding myself spending more and more time cooking at home, trying to stay ahead of the appetites of my two youngest sons, ages 12 and 14. It seems they eat constantly! Since I feel it's my duty as Chef-Mom to keep them well fed, I keep my chef's knife constantly chopping and slicing on their behalf, trying my best to keep their bellies full.

My family and friends all know that if you invite me into your kitchen to help you cook, I WILL be examining your inventory of kitchen tools, including a check of the knives in your utensil drawer or butcher block. I don't do this to belittle my friends and family like one may think - I just want to know how hard I'm going to have to work while I'm there. A dull knife is likely to ensure me of a trip to the E.R. for a few stitches and I want to know my odds going in. I also like to anticipate how much Ben Gay and ibuprofen I'm going to need the next day for my sore shoulders and arms – another treat a dull knife doles out.

Recently, I visited my sister-in-law and noticed she was slicing vegetables with a knife that looked like it had weathered countless tree branches and lots of baling twine. (This is why my knives are not accessible to my sons around our farm or I would have the same problem.) A good inch of the tip of her knife was broken off and I could visibly see how dull it was by the pressure she was exerting as she pressed through each vegetable onto her cutting board. (And yes, I was surprised she was using a cutting board – I didn't realize she even had one. But thankfully she wasn't cutting onions or I literally would have been crying in my beer from 20 feet!) Keep in mind this is not unusual in her kitchen as she spends ZERO on culinary tools, always assuring me that would be a total waste of her hard-earned money. Though she never says it, I know she feels the same about my wardrobe, so that makes us even: I wouldn't be caught dead with her knife in my hand and she wouldn't be caught dead wearing my clothes!

Using good, sharp chef's knife is comparable to riding in a Cadillac. Once you float over the road in a Cadillac, you wouldn't possibly consider riding in that sluggish little Volkswagen any longer. And so it goes with a dull knife. There's nothing worse, at least in this chef's opinion, so I'll leave you with this bit of corny culinary humor: BE SHARP and buy a good knife – you'll find there's no going back.

Now You're Cookin',

Chef Alli

Beefy Burgers! The 3 B's of Great Grilled Burgers

2010-07-03T15:30:00.000-07:00

BOND with Your Burger: Get to Know Your Beef

Juicy burgers are made from 80% lean ground CHUCK. In the case of grilled burgers, fat definitely equals flavor! And because ground chuck comes from the shoulder of the beef, it's got flavor like no other. Most of the fat from ground chuck drips away as your burgers grill, causing flare ups for added charring.

Season! Season! Season! Add salt and pepper, woozy, beef broth or wine to give added flavor to your ground chuck before building your patties.

Gain moisture in your burgers by sneaking in finely grated onions or zucchini (or any veggie with a high water content) to your ground chuck. Your kids will never even notice!

BABY Your Burger: Be Gentle with Your Beef

Use lots of TLC when building your patties. Don't pack your ground beef too tightly or over work it.

3/4 inch patties are the ideal thickness for grilling to the perfect temperature.

Gently make in indention on the top of each burger. This keeps the burgers from "puffing" as your grill them.

Only flip your burgers ONCE. This is often difficult for grillers to do as they seem to want to "play" with their food. Leave that burger on the grill until it's READY to flip. You'll know it's ready when it no longer sticks to the grates. Test the edge of each burger with your spatula to check.

NEVER EVER press down on your burgers with your spatula!! Precious juices are lost forver when this technique is applied.

BUILD Your Burger: Create Flavor Layers for the Perfect Ending

A good grilled burger deserves great "accessories" piled high to complete it. Use flavorful condiments: zesty mayos, whole grain mustards, homegrown tomato slices, caramelized onions, ripe avocado slices, strong cheeses, crispy slices of bacon, fresh spinach or arugula - the options are endless!

Always toast your buns or bread on the grill to warm and mark them - more added flavor for your burger.

Now to the grill:

Grill over direct heat: 450 - 500 degrees F.

Always preheat your grill. Once preheated, use a wire brush to quickly clean the grates.

Oil the grates.

Grill your burgers covered: 8-10 minutes for medium doneness, 10-11 minutes for medium well doneness.

Practice Sideways Safety! To test burgers for doneness at the center, insert an instant-read thermometer into each burger from the side - this works much better than inserting from the top! A safe internal temperature for a burger is 160 degrees F.

Chef Alli's Outside-In Beefy Brie Burgers

2 yellow onions, thinly sliced

2 Tbs. extra virgin olive oil

1 Tbs. balsamic vinegar

1 Tbs. granulated sugar

Burgers

1 1/2 lbs. ground chuck

3 Tbs. fine dry bread crumbs

3 Tbs. strong beef broth

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 oz. brie cheese

4 hamburger buns

1/3 cup zesty brown mustard

2 cups baby arugula or spinach

In a large saute pan over medium heat, cmobine onions with evoo, vinegar, and sugar; cover pan and cook slowly until onions are softened and golden brown, approx. 20 minutes. Set aside and keep warm.

Meanwhile, preheat the grill for direct cooking over high heat. In a large mixing bowl, gently combine ground chuck with bread crumbs, broth, salt and pepper; shape this mixture into four patties of equal size and thickness, making a hole in the center of each patty for the cheese. Trim the rind from the brie cheese and cut into four equal portions; nestle each piece of brie into the hold in each burger, sealing each burger tightly around the brie.

Brush grill clean with wire brush, then oil the grates. Grill patties over direct high heat, covered with lid, 8-10 minutes, to medium doneness. Flip burgers when they easily release from the grates without sticking. Toast buns during the last few minutes of cooking time. Assemble warm burgers with caramelized onions, mustard and arugula or spinach piled high. Serve at once.

Now You're Cookin',
Chef Alli

Brown Gravy

2010-04-13T18:08:00.000-07:00

This year won't be an ideal Mother's Day for my Mom. Though her children love her more than we could possibly express, she has a broken heart that we cannot fix. She is watching the love of her life go through the final stages of cancer. I know without asking that my Mom is privately wondering how many more days she has in my Dad's company. Though she rarely shows it, I know that she is quietly grieving because her husband of 49 years lies in a hospital bed that we have set up in her guest room. I also know that she is coming to grips with the fact that life as she knows it will never be the same - we simply can't go back.

Mom bravely sets her saddness aside as she cares for my Dad. No matter how grueling it is as his constant caregiver, she shows him a cheerful smile at all times and offers encouraging words to comfort him, though Dad can barely hear her due to acute hearing loss in these last days. For some reason, it makes me profoundly happy to see that she still tries to get him to eat, not much at this point, just simple things that might bring him comfort. They still share a cup of coffee each morning in his room, though Dad's is served spoon-style, sip by sip.

Today I found a lone saucepan sitting on Mom's stove top and I asked what it contained. "It's gravy, silly." she said. "Your Dad wanted mashed potatoes and gravy today." I smiled. The brown gravy in that saucepan became the most precious thing in the world to me at that moment. Good food is such a wonderful source of comfort, no matter the situation; it helps us make our way over life's inevitable rough spots. And sometimes when we can't communicate as effectively as we'd like, for whatever reason, food helps us nurture the connections we are in fear of losing; it becomes the voice to our grief, allowing us to care for those we love most. Food becomes our universal language of love.

As you spend time with Mom this Mother's Day, remember not only to cherish your time together but to appreciate her for all she brings into your life. Abraham Lincoln's quote "All that I am or hope to be, I owe to my Mother." rings true for me as well. Without you, Mom, I wouldn't be the woman I am today. Your servant's heart is my inspiration and your brown gravy a precious gift. Thanks, Mom.

Note: I wrote this article last year for TMI magazine. Since that time, we have nearly made it through one year of "firsts" without my Dad. He passed away on May 21, 2009 and I know there has barely been a moment that Mom hasn't thought of him. She is still grieving deeply, but takes each day as a new one and is bravely moving forward in this journey without Dad. I am always happy that she is quick to offer us homemade cookies or a new dessert she's just baked when we visit. She finds comfort in baking for us and it's a love language my family treasures at Grandma's house.

Delicious Soup for These Snowy Days

2009-12-11T10:27:00.000-08:00

I tried a new soup this week! It's an adapated version of Ina Garten's Lentil Sausage Soup from her Barefoot in Paris cookbook - delicious! Don't you love my little red stockpot?

Lentil Sausage Soup

1 lb. lentils
1/4 cup extra virgin olive oil
1 tsp. dried thyme leaves
1 tsp. ground cumin
2 large yellow onions, diced
4 cloves garlic, minced
3 stalks celery, diced
3 carrots, diced
3 Tbs. tomato paste
8-10 cups good strong chicken or vegetable broth
kosher salt and freshly ground pepper, to taste
1 lb. kielbasa, cut in half lengthwise then sliced into 1/3 inch chunks
2 Tbs. dry red wine vinegar
fresh parmesan, shredded

In a large mixing bowl, cover the lentils with boiling water and allow to sit for 15 minutes; drain and set aside.

In a large stockpot over medium heat, heat olive oil. Add thyme and cumin and stir until spices are fragrant. Add the onions, garlic, celery, and carrots to oilive oil in stockpot; saute for 10 minutes, then add tomato paste to vegetables in stockpot and continue to saute for an additional 10-15 minutes or until vegetables are softened and tomato paste is browned. Add broth and prepared lentils to vegetables; cover stockpot and bring to a boil. Reduce heat and simmer for 1 hour or until lentils are cooked through; season with salt and pepper to taste.

Add the kielbasa and red wine vinegar and simmer soup just until kielbasa is hot. Serve with freshly grated Parmeasan over the top!

Now You're Cookin'
Chef Alli

New Product You'll Want to Try........

2009-12-07T15:11:00.000-08:00

Hudson Cream Flour is now available at our Topeka Hy-Vee!

Milled in Hudson Kansas at the Stafford County Flour Mill, Hudson Cream is a short patent flour made only from the heart of the wheat berry. Short patent flour is silky smooth and produces baked goods with the perfect texture.

We are currently just carrying the Enriched Bleached HC Flour, but I am in hopes that Hy-Vee Topeka will soon carry the HC Bread Flour as well as the HC Self-Rising flour - it makes the ultimate pancakes for lazy weekend mornings!

Now You're Cookin',
Chef Alli

BBQ Class

2009-11-23T11:22:00.000-08:00

Butts and Brisket Class - Saturday, Oct 31, 2009 –
Club Room,Topeka Hy-vee

Another great BBQ School class! Wow – does Ed Albert from Albert’s Ash Kickin’ BBQ know his bbq or what?! Ed told us he’s been attending bbq competitions for over 15 years and he had some great stories to share. Ed’s wife, Diane, came along to keep Ed in line and also to run the projector so we could view Ed’s power point for the class. (Ed says she really comes along just to clean up after him.)

Much of our class time was spent huddled around Ed and his meats (see photos) to be sure we didn’t miss out on any of his bbq techniques or secret methods. Some of the photos of the raw meats aren’t especially pretty but they capture Ed in the various stages of the bbq process and you can see that everyone was intent on learning as much as they could. The students had lots of great questions for Ed and he took the time to answer each one in detail. We learned about injections, marinades, trimming, wrapping, finishing techniques – so much great knowledge to tap into!

Many thanks, Ed, for sharing your Butts and Brisket knowledge with us. The pulled pork and Ash-kickin’ brisket we had for lunch proved you really know your stuff!

Pizza On the Grill Class

2009-10-28T09:38:00.000-07:00

Thursday, October 22, 2009

I'm jinxed! Once again it poured down rain right in the middle of my pizza class! There we were, gathered around the grill, intently watching our Caramelized Onion and Gorgonzola Pizza as it cooked to crispy perfection, when the heavens opened and down it poured. Luckily, Karen, Manhattan Hy-Vee's Dietitian, volunteered to finish the other two pizza crusts outside at the grill while I took the class upstairs, along with the gorgonzola onion pizza.

The last time I taught this class it was for Hy-Vee in Topeka and the same exact thing happened. Can you believe that? But, as any cook knows, you have to roll with the punches and we made it work. Fortunately, I had a sneaking suspicion this might happen (all thanks to hubby's daily weather report each early morning) so I had preheated our oven in the club room to a hot 450 degrees F. and this is where we finished off each pizza and it worked out just fine.

Though our pizzas didn't have QUITE the delicious Smokey flavor they typically would from being grilled till done, they were still delicious and we had a great class. We made two savory pizzas and then ended with something on the sweeter side: Apple Dessert Pizza with Aged Cheddar and Toasted Pecans. I created this recipe over the weekend for the Pizza on the Grill class I taught in McPherson at the Cook's Nook and am quite pleased with it - total yum! Jonathon and Granny Smith Apples, Pumpkin Pie Spice, Golden Raisins, see what I mean, doesn’t that sound great?

My next class... I'm preparing a class for Hy-Vee Manhattan: Fabulous Phyllo - it will be a lot of fun!

Now You're Cookin',
Chef Alli

Ribs and Chicken BBQ Class

2009-10-21T13:04:00.000-07:00

I have one word – WOW! Robbie Russel, Ace of Hearts BBQ Specialties, is definitely the BBQ Master – no doubt about it. He put on an amazing class yesterday and we have the photos to prove it! Twenty-Three people attended the Ribs and Chicken class on September 12 and I can say without a doubt that they had a wonderful time at Hy-Vee in Topeka in the Club Room Kitchen. Who wouldn’t? Everyone who attended got personal attention from Robbie, ‘insider’ BBQ secrets, hands-on experience, detailed hand-outs, recipes, lunch, and best of all, delicious BBQ tastings all morning!! Of the 23 who attended, 5 were women, leaving 18 men – not surprising in the least since BBQ seems to be more of a guy thing though us girls do enjoy learning about and eating it too.

Our class began at 10 am and was scheduled to end at 12:30. At 1:30, Robbie’s students were still in class, bellies full, and hands in the air asking questions as fast as Robbie could spit out the answers! Though our class ran over the scheduled time allotted and a few people had to leave due to other commitments, it was easy to see that many of Rob’s students would have gladly stayed all afternoon to spend more time picking his brain about BBQ. It was easy for him to convince everyone to attend his next class at Hy-Vee scheduled for Oct. 31, Butts and Brisket. (FYI - anyone interested in classes at “The Vee” can call customer service anytime to register: 272-1763 Topeka and 587-8609 Manhattan).

I was Rob’s ‘runner’ and was happy to be his assistant for the class, though I didn’t get to spend as much time learning as I would have liked. Rob brought his GoodOne Smoker and we set it up in the parking lot, just outside the front doors of the store. This is where we loaded everyone’s personal rack of babyback ribs to smoke, one by one. With 23 people in the class, ‘loaded’ was an understatement when referring to that smoker – by the time we had wings, chicken and 28 racks of ribs on that baby, there was no room to spare. But, being the BBQ Master that he is, Rob pulled it off in grand fashion and we had delicious BBQ chicken just in time for lunch.

As for the hands-on part, it was great fun to see everyone in their aprons eagerly spreading mustard over their rack of babybacks, then sniffing all the various containers of spice rub to decide which one they would apply. Rob brought specialty rubs created by Ace of Hearts that were very popular and the other class favorites were ‘Cowgirl’ and a yummy Pecan rub. Rob also chose students from the class to come up front and help with finishing rib racks from the smoker, and cutting up chicken wings. Which we all got to sample! Oddly, he had no problem getting volunteers! I was thrilled to see Robbie’s students so eager to learn his craft – what a neat experience.
Our class evaluations showed that all who attended the class gave Robbie and his teachings high marks – no surprise. He definitely knows how to connect with his students to share his BBQ knowledge. To finish up our class, we all went down to the smoker to remove each student’s rack of ribs for take home. Each rack was wrapped in foil and Rob gave specific instructions to each student on how to finish their ribs in their oven at home, written on the foil with black marker. As I watched Rob’s class walking away to their cars, ribs in tow, I knew that if anyone should happen to try and remove those ribs from their owners, they would quickly be wrestled to the ground – those ribs were prized packages headed home for each student to slowly savor! I wonder if any one of them shared…?

As I stated earlier, Rob’s next class at Hy-Vee in Topeka is Butts and Brisket, October 31, at 10:00 am, followed by Holiday Ham and Turkey on November 14, 10:00 am, just in time for Thanksgiving and Christmas. Also, Rob will be doing an evening class with me at Hy-Vee Topeka on Wednesday, evening, December 9 – ‘Rib Stickin’ Chili” – join us!

Now You’re Cookin’,
Chef Alli

For the Love of Meatloaf…

2009-07-16T12:05:00.000-07:00

It’s the real deal, folks. The 1st Annual Meatloaf Festival was held Saturday, June 17, 2009, in Paxico, Kansas. To coincide with this event, Paxico also held the first annual Meatloaf Cook-Off, and I was thrilled to be asked to judge.

Though I’ve judged food contests of all types, meatloaf has never been one of them. When Connie Lewis, Event Chairperson, originally contacted me, I quizzed her a bit – was this for real? She shared the story behind the festival: Apparently, Paxico has a café in town that serves a dinner special called Tom’s Famous Meatloaf. Soon another café came to town not knowing about the first meatloaf, and began serving their meatloaf special. The kicker was when a third café came to town touting that they had the best meatloaf! With that, Paxico was declared (unofficially) the Meatloaf Capital of Kansas and the festival and cook-off were born.

When I arrived to downtown Paxico the morning of the festival, activities were already in full swing and people were everywhere. The band was playing as I made my way down Main Street through the vendor booths and concessions toward the big green building I’d been directed to for the contest. Soon I knew I’d arrived to the right place: a decorated apron was proudly displayed across the glass of the front door and the place was buzzing with anticipation. I walked in to find several contestants intently putting the finishing presentation touches on their ‘loaves’, and Connie trying to shoo spectators out the door so we could begin. It was easy to see that this little town took meatloaf as serious business!

I was joined by 3 other judges and together we slowly made our way through the ‘meatloaf maze’, tasting each masterpiece – 23 to be exact. We were to judge on Appearance, Tenderness/Texture and Taste. No dipping sauces allowed! The variety was amazing. There was meatloaf of every kind: stuffed, layered, smoked, frosted (with mashed potatoes!), good, bad, ugly, moist, dry, delicious….the list went on. We appreciated each meatloaf for it’s own individual characteristics. But there was one little meatloaf that really stood out. It’s appearance was fairly typical except for the fact that it was not the usual rectangular loaf, but rather a larger, flatter version, and slightly sunken-in on the top. Average looking, but not average tasting, that’s for sure. This meatloaf was just pure wonderful; moist, flavorful, fabulous. The vote was unanimous – we had our grand prize winner!

The creator of that meatloaf was Betty Schuetz and she claimed the first place prize of $50 cash. Following the contest, I contacted Betty by phone to visit about her winning recipe. Would she share it or was it a secret recipe kept under lock and key? Betty laughed when I asked those questions, explaining that she used the meatloaf recipe from the Lipton Onion Soup Mix box, but embellished it with a few additional ingredients.

As for next year, my suggestion would be to sell ‘Tickets for a Taste’ following the meatloaf judging. Whether you love it or hate it (there’s no in between), I’m betting people will show up in the town of Paxico from miles around to share in the meatloaf mania. I’m in – see you next year!

Betty Schuetz - Meatloaf Cook-Off
Grand Prize Winner
1st Annual Meatloaf Festival of Paxico, June 17, 2009

Betty’s Marvelous Meatloaf
This recipe was taken from the Lipton Onion Soup Mix box. Betty embellished it with her choice of special added ingredients – delish!

Meatloaf
1 envelope Lipton Onion Soup Mix
¾ cup dry bread crumbs
2 eggs, beaten
¾ cup water
1/3 cup ketchup
½ tsp. dry mustard
1 tsp. dried sage
½ tsp. seasoned salt
1 small onion, finely minced
1 med carrot, finely chopped
½ stalk celery, finely chopped
2 lbs. ground beef
1/3 lb. ground pork

Glaze
1/3 cup ketchup
2 Tbs. brown sugar
2 tsp. prepared mustard

Preheat oven to 350 degrees F. In a large mixing bowl, combine all ingredients but ground beef and pork. When ingredients are well mixed, gently fold in ground beef and pork. Place prepared meatloaf mixture into greased 9 x 13 baking pan; gently press meatloaf mixture out evenly in pan. Cover pan with foil; bake on center rack of preheated oven for ½ hour. Uncover meatloaf and spread with prepared glaze mixture. Continue to bake, uncovered, for another 35 minutes.

Meatloaf Tips from Betty:
· Handle the ground beef and pork MINIMALLY when working in the other ingredients. This is what helps keep meatloaf moist.

· Key ingredient that Betty has been using in her meatloaf since she got married: Sage

· Her motto when entering a Meatloaf Contest: “Put up or shut up!”

· The one key step that Betty took when entering the meatloaf contest: Sorry, that one’s a secret between Betty and Chef Alli………..

My Cherry Bowl Runneth Over…..

2009-06-27T13:47:00.000-07:00

Arriving home today, I found a huge bowl of freshly picked cherries sitting on my kitchen counter. I also found two sons smiling proudly. I approached their prize carefully; fearful even one wrong breath might send the mounded cherries toppling to their death all over my kitchen floor. The cherries were plump and juicy and it was obvious our little cherry tree had certainly ‘sprung forth’ in earnest this year – our best crop ever! Suddenly I wondered how old our cherry tree was getting to be, realizing the best way to figure that out quickly would be to consult the family photo album. The boys gave me that tree for my birthday and I’ve taken their photo in front of it every season since. The first couple years they simply stood there since there was no fruit yet, but in most of the photos they are each proudly clutching their own prized bowl of cherries, fingers and faces stained red from cherry juice.

Picking cherries is great until you realize you have to pit them; this becomes a very messy job, especially when you have children involved in the process. This year we took turns using the cherry pitter I purchased while the other three sets of hands used chopsticks to push out seeds – it worked like a charm! As we worked, we talked about what we might make with our bumper crop. As usual, cherry cobbler topped the boys’ list, but I was thinking past the ordinary to cherry coffee cakes, cherry preserves, perhaps even a nice cherry sauce for salmon. My what-shall-I-make-first dilemma was solved shortly when my Mom reminded me of Grandma Lucille’s cherry pancakes. At first I didn’t recall them, but as my mouth began to water, I remembered. Her pancakes were extremely light and fluffy and the cherries added just the right amount of tartness. The best part, though, was how she served them: slathered in butter and sprinkled with sugar. I was one happy kid.

Gram’s Cherry Pancakes
1 cup all-purpose flour
2 Tbs. granulated sugar
2 Tbs. baking powder
1 tsp. kosher salt
1 egg, beaten
1 cup club soda
1 Tbs. vegetable oil
½ cup fresh, chopped cherries

In a large mixing bowl, combine flour, sugar, baking powder and salt; make a well in the center. In a small bowl, whisk together egg, club soda and vegetable oil; pour this into the well of dry ingredients in mixing bowl. Whisk ingredients until blended, mixture may have a few small lumps; fold in cherries. Heat a lightly oiled grilled over medium high heat. Pour the batter onto the griddle, using approx. ¼ cup for each pancake. Cook until golden on both sides. Serve hot, slathered in butter and sprinkled with granulated sugar.

Now You’re Cookin’,
Chef Alli