Yummy Stuff–Recipes and Other Goodies

The Broadmoor Hotel, Colorado Springs, Colorado.

I love to cook. It makes complete sense to me to share my love of cooking in the same way I’m sharing my love of dressage—here on my blog!

My grandfather John was the first Maitre D at the Broadmoor Hotel in Colorado Springs.  He opened the hotel in 1918.  He was Austrian and had worked at several well known hotels in Europe, including the Atlantic Hotel in Hamburg, Germany.  My father few up at the Broadmoor, working first as a room service waiter and later a bartender.  He ended his 40-year career as the Head of the Bars and Wine Cellars at the Broadmoor, and part of his job was to choose and buy all of the wines and liquor for the hotel. Needless to say, I was eating food most young children do not eat as kids.  At a very early age I was comfortable with lobster, sweetbreads, and many other exotic foods, which I came to love.

When I moved to England I was bored, so I ended up taking cooking classes at the Cordon Bleu in London.  It was an awesome experience, even though I gained 20 pounds! (We had to eat what we cooked!)

Many of my good “horsey” friends are great cooks, including Lloyd Landkamer. We share recipes and also find ways to make some of my Cordon Bleu recipes a bit more slimming! I would love to share some of my special recipes with you all. (I am not much of a dessert person, so you needn’t fear temptation by chocolate.) I’ll try to change them up as I have the time and the inspiration, but for now, here’s a couple to begin.

Enjoy!

I was bored in England, so I enrolled in cooking classes at the famed culinary school in London, Le Cordon Bleu.

SPICED SALT

This recipe is from Chef Johnson, the head chef at the Penrose Room, Broadmoor Hotel in the 1970s.  Make up a jar and use it on roast beef, lamb, roast pork, roast chicken, or roast turkey.

To one cup salt add:

1 tsp of: powdered sage, thyme, basil, crushed coriander sees, allspice, nutmeg

1/4 tsp of: powdered cloves, cinnamon

Place in a covered jar and shake.

WILD RICE SOUP

My husband goes pheasant hunting each fall and I never use them up. They are not the easiest little birds to work with. One of my Minnesota students suggested I use them in a wild rice soup instead of chicken.  When Lloyd and I became pressure-cooker fans, this recipe became one of my favorites.  It works great in a slow-cooker, too!

If you use pheasants:  place them in a pressure -ooker with celery, onion, bouquet garni, some water, and a cup of red wine. Cook under pressure for 60 minutes. When cool, take out and drain. Strip the meat off the bone. Look out for BB’s and the small bones that are in the legs.  Put meat in a bowl and set aside.

Then combine in a large pan:

1 cup celery sliced

1 cup chopped sweet onion

1 cup mushrooms sliced

1/2 cup carrots chopped

Saute these vegetables in 1 stick of butter until onions and mushrooms are browning.

Pour one 32 oz can/box of chicken broth (no-salt-no-fat is best) into your slow-cooker or pressure-cooker.

Add vegetables and remaining butter.

Add 1 cup chopped cooked ham.

Add either chicken tenders that have been cut in squares (uncooked) or cooked Pheasant.

Cook under pressure for about 45 minutes or in slow-cooker on low for 4 hours.

Cook 1 to 1 1/2 cup wild rice separately.  Remember, wild rice takes more water than white rice. You want to make sure it is well-cooked or it will

soak up the broth. Note: If this happens just add more chicken broth to the soup.

When the slow-cooker or pressure-cooker is done, add your rice, 2 tablespoons of brandy, salt, pepper and no-fat half-and-half to taste. (About a cup.)

YUM.

MY GOOD FRIEND, RIDER & COOK FROM TORONTO SHARES THIS:

Cecily’s Carrot Cake Recipe

A combination of the Bradshaw family recipe and the MacNaull family recipe.

It makes three 9” round cake layers, serving 16-20.

This cake will keep refrigerated for up to one week.

FOR THE CAKE

2 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

½ tsp nutmeg

¼ tsp allspice

4 eggs

1 ¼ cup granulated sugar

¼ cup liquid honey

2 tsp vanilla

1 ¼ cup vegetable oil

3 cups grated carrot (about ¾ lb/375 g carrots)

1 cup crushed pineapple, with juice

½ cup dried coconut

½ cup raisins

FOR THE ICING

375 g cream cheese, at room temperature

¾ cup unsalted butter, at room temperature

2 tbsp liquid honey

1 ½ tsp vanilla

2 cups icing sugar (can use up to 4 cups, but I use 2)

1 lemon – juice of, and grated rind of

Directions for Cake

In a bowl, sift together: flour, baking powder, baking soda, cinnamon, salt, nutmeg & all-spice.

In another larger bowl, using electric hand mixer, beat eggs, sugar and honey about 3 minutes or until pale yellow. Add oil, beating about 1 minute. Stir in carrots, vanilla, pineapple, coconut, and raisins.

Gradually add dry ingredients in three parts, mixing thoroughly and scraping down sides of bowl occasionally.

Pour batter into three greased and floured 9-inch cake pans.

Bake in pre-heated oven at 400F for five minutes, then reduce heat to 350F and bake about 25 minutes or until cake tester inserted in centre comes out clean.

Cool in pans for at least 10 minutes then turn out onto wire racks to finish cooling.

Directions for Icing

In bowl, using an electric mixer, beat together cream cheese, butter, honey and vanilla until smooth. Add lemon juice and grated rind. Gradually beat in icing sugar. Add more (not more than ½ cup) to achieve ideal spreading consistency.

P.S.

For a birthday, or other special occasion, consider wrapping coins (+/- bills) in foil and inserting into cake before it is iced.

SWEET!

 

 

NEW RECIPE!!!! DUMP CAKE

An old Southern one pan cake which your guests will rave about!

 

*1 can pineapple crushed in heavy syrup (20 oz)

*1 can cherry pie filling (21 oz )

*1 yellow cake mix two layer size

*1 cup chopped pecans

*1 stick butter

Directions

Preheat over to 350 degrees.

 

Spray 9 x 13-inch pan with Pam. Pour in can of pineapple with syrup in the bottom of the pan and spread evenly.

 

Spoon globs of cherry pie filling on top of pineapple, don’t spread. This is a mess waiting to happen!

 

Sprinkle the cake mix (dry) over the pineapples and cherries. Sprinkle pecans on top of the cake mix.

 

Go for a fairly even distribution.

 

Cut butter into thin pats and dab on top of cake. Divide butter across entire cake.

 

Bake for 50 minutes. The corners should be set and the top nicely brown. There will be fruit bubbling up on top.

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