The best little pasta dish in Texas, great possibilities, and you can add your own favorites to it

The best little pasta dish in Texas, great possibilities, and you can add your own favorites to it
By: Shelley Pogue

Article ID: 941918
Article Submitted: January 22, 2008
Category: Food and Drink :: Pasta Dishes
Article Word Count: 929

Basil pesto is one of the easiest types of sauces to make. There is very little preparation for this sauce and it packs a ton of flavor. There are several different types of basil that you can get at your local market. There is cinnamon basil, Thai basil, lemon basil and Genovese basil just to name a few. Genovese is considered to be one of the best to make pesto the old Italian way, and if it is available it is the one to use. Basil has many medicinal uses as well, but this recipe is for a great flavor addition on your favorite type of pasta. This dish should take less than 30 minutes from start to finish.

You will need to come up with a grocery list, so you can get all of the ingredients in hand, to make this great dish.

Items list for the Basil Pesto: 2 cups fresh basil leaves, 4 cloves garlic, crushed , 3/4 - 1 cup of pine nuts, 3/4 cup Parmesan cheese shredded, 3/4 Romano cheese shredded, 1 cup of good quality olive oil, pinch of salt and black pepper, T/T. You will also need one pound of your favorite pasta, penne pasta, farfalle pasta (bow tie) or fettuccine if you wish. 1/4 cup of heavy cream optional.

1. I start my water at this point to get ahead of the game, and I use a generous amount of salt in the water for the pasta. Depending on the pasta you use it would be best to follow the directions on the box. Just make sure you add salt the water, it is important.

2. Get out your food processor or blender at this point. Add your washed basil, garlic and pine nuts at this time and blend.

3. While blending you need to start incorporating the olive oil at this point, in a slow but steady stream.

4. Stop the food processor and add cheese, salt and pepper. Blend again and then taste for seasonings. Add more salt an pepper if it is needed. I remember while attending Culinary school, I was asked by one of my chef instructors: Did you forgot your salt extractor today? You can always add more of any ingredient, but you can not take it out!

5. Remove all of the pesto from the food processor, and hold until you are finished. I will put it into a container that I can keep in the refrigerator, so I will have it for a week or two. And that way you are not continually transferring to many bowls to clean.

6. I would add my pasta to the boiling water at this point and prep the rest of my ingredients at this point. If I were going to add a salad with this dish I would get if made at this point. It will not take long to wash your lettuce and get ingredients ready for dinner with your family.

7. I like to add artichokes, bacon and sun-dried tomatoes to this dish just to give it some flare. I also take some extra pine nuts, and roast them to add them to the finished dish as well. To roast your pine nuts you can do it in a over or over a stove top burner. You just have to watch them to make sure they do not get too much color. They will taste very bitter, or burned if this happens. You can add any ingredient to your pasta dish that you prefer. I am sure some Kalamata black olives would be tasty on this dish as well. This is what makes it your dish, every ones taste buds are a little different. If you are wanting to have a special dinner for loved ones or guests. You can offer them a wide variety of ingredients to add to there own dish in the center of the table. It will make them feel very special, and offer them the ingredients to make it their own dish.

8. The pasta is probably ready to be drained at this point. Do not wash the pasta, and return it to the same pan. I would start to add in some of the pesto starting with 2-3 tablespoons and turn the pasta with tongs if you have them to mix in the pesto. Continue until the desired amount of pesto is on the pasta. Add salt and pepper to taste and then serve.

9. If you are not concerned about the fat content: Then go from step 7 to step 9 In a separate bowl add a couple of tablespoons of the pasta water to the the 1/4 cup of heavy cream to the, add the 2 Tbsp of pesto and mix. Drain the pasta, but do not rinse. Put the pasta back into the same pan and pour the cream pesto mixture into the pot and turn with a wooden spoon of tongs. Make sure there is a good covering of the mixture on the desired pasta. You can also add more cheese at this point if you so desire.

10. Set the table and get ready to dig in. After I put the portion on to my plate I would then add my artichokes, bacon, sun-dried tomatoes, and pine nuts. Or you can put yours on a nice serving platter in the middle of the table with a piece of basil garnish and everyone can serve themselves.

I hope that you enjoy this dish. Making a basil pesto sauce is very easy and it taste great. I hope that you will find those ingredients that you really love and incorporate them into this dish to call it you own.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.

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pasta

Holiday Hazelnut Pear Tart

How to make Fresh Creme Fraiche: In a medium saucepan over low heat, warm 1 cup of heavy cream to 110F degrees. You will remove from the heat source and stir in 1 tablespoon of cultured buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be stored in the refrigerator up to 10 days. I prefer to purchase it instead of making it, it is a long process and I just prefer to pick it up and use it the same day.

Hazelnut Pastry Dough 1/4 cup hazelnuts, toasted and skinned 1 1/2 tablespoons granulated sugar 2 cups all-purpose flour 1/8 teaspoon salt 1 cup of cold butter 2 tablespoons ice water

Pear Filling: 1 large egg 2 large egg yolks 6 tablespoons granulated sugar 3/4 cup heavy cream 6 tablespoons creme fraiche, you can purchase this at whole foods or central market or your local gourmet grocery store. If you cannot purchase it I have a recipe for you to make your own listed above. Pinch of salt 3 ripe firm pears 1 (9 1/2-inch) tart shell In a food processor, finely grind the hazelnuts and the sugar. In a medium bowl you will combine the hazelnut mixture, flour and salt. Add the butter and mix with a pastry blender until the butter is the size of small peas. Add the water. Mix until the dough comes together. Form the dough into a ball. Chill for 30 minutes. On a lightly floured work surface, roll the dough 1/4-inch thick. Line the tart shell with the dough and refrigerate for about 30 minutes or so until it is set. Preheat the oven to 350F . You are going to parbake your shell, so, you will line the tart shell with parchment paper or foil and fill with pie with beans or rice or anything to keep the pie dough from rising. This helps to keep your pie from having a soggy bottom. You will bake until the edges are a golden color which should take about 15 to 20 minutes depending on your oven. You will then remove the wax paper and whatever you used as the weight during the initial cooking process. The you will bake the pie shell for about another 5 to 10 minutes.

Decrease the oven temperature to 325F and make your custard filling.

Custard Filling In a bowl, whisk together the egg, yolks, and sugar. Add the cream, creme fraiche, and salt. Peel, core and slice the pears 1/8-inch thick. Arrange the pears in a circular pattern in the prebaked tart shell. Pour the custard over the pears until the tart is full. Bake until the custard is almost completely set, about 30 minutes. Cool to room temperature before serving. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com .

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Delicious Chocolate Chip Toffee Bits Drop Cookies

Delicious Chocolate Chip Toffee Bits Drop Cookies


1/2 cup vegetable shortening
1/2 cup butter and margarine, softened
2 1/4 cups all-purpose flour, divided use, you will need to make sure to sift your flour to remove any lumps of flour.
3/4 cups of granulated sugar
3/4 cup light brown sugar
2 large eggs
1 teaspoon baking soda, sift to remove any lumps
1 teaspoon vanilla extract
1 cup of milk chocolate chip pieces
1 cup of toffee pieces

You will need to preheat your oven to 375°F.
In a large mixing bowl you will cream the shortening and butter until well blended. Add 1 cup of sifted flour, sugar, eggs, baking soda and vanilla, and you will beat all ingredients until they are combined. Stir in remaining 1 1/4 cups of sifted flour until just mixed. You will now fold in the chocolate chip cookies, and the toffee pieces. You will need to portion the cookies into about a heaping teaspoon size and space them 2-inches apart onto an ungreased baking sheet. Make sure that all of the cookies you are spooning onto the sheet are similar in size to make sure that the cookies will cook at the same time.you will bake for 8 to 10 minutes or until edges are a nice light golden brown color. When the cookies are ready you will remove them from the oven and cool on baking sheet for 1 to 2 minutes. You will then transfer the cookies to a wire rack to cool. You can store any of the remaining or uneaten cookies in a plastic storage bag or container. I hope that you enjoy these cookies, they are very tasty!



Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com .

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Chef Pogues' Decadent Chocolate Cream Cheese Brownies

1 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour sifted
3/4 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped walnuts

Heat oven to 325°F. Grease bottom of 13 x 9 x 2-inch baking pan.
Beat butter, cream cheese and sugar in large bowl until light and fluffy. Beat in eggs and vanilla.
Combine sifted flour, cocoa, baking powder and salt gradually and then add to butter mixture until well blended, and then you will fold in the walnuts. Spread batter into a pan that has been sprayed with a non stick spray or buttered pan.
Bake 35 to 40 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

BROWNIE FROSTING:

3 tablespoons of softened butter
3 tablespoons HERSHEY'S Cocoa
1 1/3 cups powdered sugar
3/4 teaspoon vanilla bean paste or extract, the paste will give a more intense flavor
2 tablespoons milk
1 tablespoon light corn syrup

Beat butter and cocoa in small bowl until blended, you will gradually add powdered sugar and vanilla, beating well. When blended you will add the frosting to the brownies and let the frosting set up a bit. You wil then cut the brownies into squares. Enjoy!

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AntiPasto Salad

8 cups mixed greens, such as mesclun, gourmet, Italian or Mediterranean salad mix
1 1/2 cup artichoke heart quarters, drained
1/2 cup roasted red peppers, drained
1 cup julienned sun-dried tomatoes in olive oil, drained
1/2 cup ripe olives
1/2 cup dry bread crumbs
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 large egg, beaten
1 tablespoon olive oil
8 ounces smoked provolone cheese, cut into 1/2 cubes
2 tablespoons of aged balsamic vinegar
1/4 cup julienned fresh basil leaves
1 tablespoon dried basil

Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens. Combine bread crumbs, Italian seasoning and salt in shallow bowl. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again. Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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Chocolate Raspberry Scones

A brief history of what we call Scones. They are of a light brown color on top, and they have a light and soft texture inside and they are similar to a biscuit. There are several different variations from Scotland, Germany, and don't forget the Dutch. here is a recipe that I have put together for you to try. They are very nice if you are a chocolate, and raspberry lover like myself.

Chocolate Raspberry Scones

2 Cups all purpose flour

1/3 Cup sugar

1 Teaspoon of baking powder

1/2 Teaspoon of baking soda

1/2 Teaspoon of salt

3 Ounces of butter, cut into pieces

1/2 Cup of dark chocolate chips

1/2 Cup of milk chocolate chips

1/2 Cup milk

1 Teaspoon of vanilla bean paste

1 Large egg, lightly beaten

1 Cup raspberries

1 Large egg, lightly beaten

Egg Wash

2 Tablespoons of milk

1 Large egg

First you will preheat oven to 375F. Then you will first whisk together the flour, sugar, baking powder, baking soda and salt. Make sure that you do not get the measurements backwards for the baking soda, and the baking powder. Trust me it will be a very bad tasting scone if you do. It will be more like a raspberry chocolate brick.

You will then start to cut in the butter the into the flour mixture with a pastry blender if you have one, or a food processor with a dough blade will work as well. If you do not have either you can use two knives, or a fork until crumbly. You will then add your chocolate chips into the dough mix and give it a light stir.

In a small mixing bowl you will then add the milk, vanilla bean paste, and the slightly beaten egg. One you have given the liquid mixture a little stir you will start to add the liquid mixture to the flour mixture and stir just until the dough comes together. Do not over work or over mix you dough it, will not let the scone rise properly during baking if you do. The scone will be very dense if this happens.

You will take the crumbly dough mixture and knead very gently on a lightly floured surface 3 to 5 times, or until it comes together. You will then pat the dough into a circle that is about 1 inch thick. You will then cut your scones into the desired shape. You can use a round cookie cutter, or any metal ring design, or squares if you prefer.

You will then place the scones on a lightly greased baking sheet, or one that has been prepared with a nonstick spray. Make the egg wash, and brush the tops with this mixture you will then add some regular sugar on top and bake.

Bake for about 10 minutes and then turn 180 degrees and then continue for another 10 minutes. The total cooking time should take about 20 minutes or until golden brown. Remove scones from oven and place on a wire rack to cool. Once they have cooled you can add your raspberries on top for garnish sprinkled with a little sugar. These are delicious.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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Oatmeal Carrot Raisin Cookie Recipe

Cookies have been around for many centuries. There are many different versions from the early days of baking. They have evolved from what were then called flat "twice" baked biscuits, or savory biscuits. Many different cultures and civilizations have tried the art of cookie baking. Some were more of a hard flat bread, which eventually turned into more of a pastry type of bread or cookie. Then it became more of a light to fluffy biscuit, and then into the smaller bite size bar like a Madeline, and or a type of drop cookie that we are familiar with today. Some of their efforts were savory, and some turned out to be sweet creations. I credit the Germans and the French for getting us to the sweeter side of things that have developed into the sweet cookies of our day.

In the current day we have bar cookies, drop cookies, refrigerated cookies, rolled cookies, and a few more. I think that the most popular are the drop cookies. The drop cookie was made very popular from the Tollhouse Company, by the development of the chocolate chip cookie. The Quaker Company has also helped in this effort to create a rolled oats cookie. They are both a very popular treat with many people all over the country.

I have created an oatmeal cookie recipe that I hope that you will enjoy. This is a recipe for an oatmeal carrot cookie. It is a little healthier treat than most sweet desserts, and it tastes great if you are an oatmeal cookie fan. This is an easy recipe, and does not take too much time, and it would be fun to prepare with your children.

Ingredients you will need:

1 1/4 Cup of grated carrots

1 Cup of whole wheat flour

1/2 Cup of Raisins

1/2 Cup of I can't believe it is not butter

1/2 Cup of packed brown sugar

1/2 Cup of quick oats

2 Eggs medium size

1/2 Teaspoon of cinnamon and a good vanilla bean paste

1/4 Teaspoon of nutmeg

1/4 Cup of warm water

1 Teaspoon of baking powder

1 Tablespoon of confectioners sugar

Non Stick Spray

First you will preheat your oven to 350 if it is electric and about 325F if it is gas. If you have convection fan turn it off during the baking. It will cause too much browning, and more than likely burn these cookies. You will want to go ahead a spray your baking pan, so you are ready to go directly into the pan after mixing all of the ingredients. I recommend a square or rectangular pan for these cookies.

In a mixing bowl you will add the warm water not hot water, the margarine, and the brown sugar, and the vanilla bean paste, and mix them together. You will then add your eggs and beat it well, and mix with the sugar mixture. You will then add your carrots and raisins, and nutmeg and cinnamon, and mix well.

In a separate bowl you will add the flour, oatmeal and baking powder and mix well. Once all of the dry are mixed together you will add the wet to the dry and mix well.

Pour into non stick pan or sprayed pan and bake for about 20 to 25 minutes. You will turn about halfway through the baking process in the oven to ensure even baking. Remove from the oven and let cool, and sprinkle with the confectioners sugar. When they are cool cut them into bars.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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German Chocolate Cake Recipe

Germans are famous for their cake recipes. They have several that I love and have made on several occasions. I have came up with a really good recipe, and I hope that you enjoy it.

Ingredients for the Cake Mix:

1/2 Cup of water

4 Ounces of semi sweet chocolate

1 Cup butter

2 Cups sugar

4 Egg yolks

1 Teaspoon of vanilla bean paste

2 1/2 Cups flour

1 Teaspoon of baking soda

1/2 Teaspoon of salt

1 Cup buttermilk

4 Egg whites Stiff peaks

Bring the water to a simmer, You will then add your chocolate and water over a double boiler and melt the chocolate until it is smooth. You will remove from the double boiler and cool down to room temperature. You will then start to mix your sugar, vanilla bean paste, and and butter until creamy, and then add in egg yolks one at a time until incorporated. You will need to make sure the chocolate mixture is cooling down because you are going to start getting the rest of your ingredients ready to put them all together very soon.

We are ready to get the dry ingredients ready now. First thing you will need to do is get your dry ingredients ready at this point. You will need to sift the flour, soda, and salt. You will then add in buttermilk and give it a stir. Now you will add the buttermilk flour mixture to the chocolate liquid and stir them just until they are incorporated.

I would preheat the oven to 350F degrees, so you can pour the batter and go directly into the oven. This is the last step of the chocolate cake batter. This is what is going to make the cake light and fluffy. You will need to whisk the egg whites until they form stiff peaks. You will add about a third of the stiff peaked egg whites in to the batter and fold gently into the chocolate mix, repeat two more times until all of the egg whites are folded in. Do not mix, but fold them into the batter. You will lose the lift the egg whites will produce.

Grease and flour two or three 9" circular pans, pour in the batter, and put into the oven. Bake at 350F for 30 to 40 minutes, remove and cool. When the toothpick comes out clean the cake is ready.

Ingredients for the coconut and pecan frosting:

1 Cup evaporated milk

1 Cup sugar

3 Beaten egg yolks

1/2 Cup of butter

1 Teaspoon of vanilla bean paste

1 Tablespoon of Meyers Dark Rum

1 Can of flaked coconut

1 Cup chopped pecans


In a bowl you will mix the milk, rum, sugar, yolks and butter. You will then heat in a pan stirring constantly until it thickens, 10 minutes or so. Then pour into the vanilla bean paste, coconut and pecans, and let cool.

For the Chocolate Icing:

8 Ounces bittersweet or semisweet chocolate, chopped

2 Tablespoons light corn syrup

1 1/2 Ounces of unsalted butter

1 Cup heavy cream

1 Bag and a metal tip for the ring of frosting around the cake

You will add the chopped chocolate in a bowl with the corn syrup and butter. You will heat the cream to get it hot enough to melt the chocolate. You could also do this over a double boiler if you like to make more of a ganache. You will then remove from heat and gently pour over the chocolate. You will give it a quick stir, and then let stand until all of the chocolate has melted stirring occasionally. You will let this sit until you are ready for this at room temperature. If you like you can add your tip to the bag and add about a third of your icing, so you are ready to go. You will leave the rest of the icing for the sides of the cake.

Putting the cake together. Take the cake layers and assemble by adding a layer of the coconut frosting in between the layers. And the second, and then third and repeat the frosting in-between the layers. Once the last layer is on top add the coconut frosting layer on jut the top of the cake. You will then start to frost the sides of the cake with the chocolate icing. You will need a knife and a glass of water to dip into to smooth down the sides. Once that is complete you will add decorations on the top of the cake. You can do a decorative ring or whatever you wish. Then serve

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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Quick Napoleon Dessert Recipes by Chef Shelley Pogue

A traditional Napoleon is a French dessert made from layers of puff pastry spread with a vanilla pastry cream. The top of the rectangle or triangular shaped sweet is drizzled with chocolate and or dusted with powdered sugar. Historians say that the Napoleon was created by a Danish royal chef in honor of a visit by a French emperor. And that Emperor Bonaparte's defeat at Waterloo was the result of an overindulgence of his now famous namesake pastry.

You may have a hard time distinguishing after eating a Napoleon what part is the best part. Is it the puff pastry or the pastry cream? I think all of the flavor combinations work very well together, so, I say all of it! This is a very quick and easy dessert recipe, and you will not spend all day in the kitchen. We are going to take the shortcut method and make it work for our recipe.

Making puff pastry from scratch is not an easy task to undertake. It is a labor and time intensive endeavor. Perfectly chilled ingredients, repeated rolling to the correct thickness, and precision folding are the keys to faultless puff pastry. Not to mention working in a kitchen that is not humid. The meticulous rolling and folding, along with the moisture in the butter, creates steam which causes the dough to puff and separate into the flaky layers that the pastry is known for. Some chef's recommend anywhere from thirty minutes to two hours chilling time between rolling and folding. Consider that the roll, fold and chill process is done four times, you need to block off two to eight hours to make puff pastry. Or, take a trip to the frozen food section of the grocery store and buy it.

Ready made puff pastry is available in sheets or shells. To thaw it at room temperature takes about thirty minutes, in the refrigerator about four hours. It will keep in the refrigerator up to two days. When shaping the dough, work with one sheet at a time, refrigerating remaining sheets until ready to use. As with all dough handle as little as possible. A pastry wheel, pizza cutter or sharp knife are the best utensils for cutting the dough. Cut edges should be crisp to keep the layers separate so that they puff during baking. Always bake puff pastry in a conventional oven and keep in mind that darker baking sheets cook faster.

Vanilla pastry cream is the standard filling for a Napoleon. This is a very short recipe for making quick Napoleons.

1 Package of frozen puff pastry dough

2 Packages of Vanilla instant pudding

1 Bottle of a good chocolate fudge or chocolate drizzle

3 Ounces of confectioners sugar

Prepare instant pudding according to package directions. While pudding is chilling follow directions for thawing, unfolding and baking puff pastry sheets. Cut into desired shape at bake at 400° for twelve minutes or until golden. Pay close attention to baking time, sheets burn easily. Let cool to room temperature.

To assemble you will place a layer of pastry in bottom of a sheet pan. You will then gently spread with a layer of pudding, then another layer of pastry. Repeat the layering process until ingredients are used up. You will then heat your chocolate fudge until it is at a pouring consistency. You will pour or drizzle over the tops of your Napoleons, and dust very lightly with the confectioners sugar. You will need a serrated knife to cut these into bars to sreve. Keep refrigerated until serving time.

If you want to substitute a low fat, or zero fat pudding in this recipe, there is still enough sugar to give it flavor with half or no fat in the pudding.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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Deep Dish Apple Pie with Brandy Pecan Crumb Topping

This is one of the best apple pies ever, with a candied pecan crumb topping. It is a deep dish pie that can be made in a cast iron skillet for that rustic look, and it helps make a great pie crust. You can even leave it in the skillet to cool and serve it that way at tableside. If you would like to serve it with a generous portion of vanilla ice cream that would be fine or some would say even better. Enjoy!

Here is the recipe for the pastry dough:

1 1/2 Cups all-purpose flour

2 Ounces of granulated sugar

3/4 Teaspoon salt

1 1/2 Sticks of cold unsalted butter

4 to 6 Tablespoons ice water

To make the pastry dough: In a kitchen aid mixer you will mix together the flour, sugar, salt, and butter until the mixture resembles a coarse cookie dough. You will add cold water and pulse until the dough has come together.

You will take the dough from the mixer and add to a lightly floured work surface. You will start to knead the dough out with your hands until flattened somewhat. Once the dough is flat to about a half an inch to an inch in thickness you will cover it with plastic wrap and hold in the fridge until ready for it. When you are ready for the dough pull from the fridge and let warm up to almost room temp so it will be pliable and easier to work with.

For the filling:

3 Pounds of fresh Gala Apples

1/2 Cup firmly packed brown sugar

1/4 Cup granulated sugar

2 Tablespoons of whole butter pieces

2 Tablespoons all-purpose flour

1 Tablespoon fresh lemon juice

1 Teaspoon cinnamon

1/4 Teaspoon of vanilla bean paste

1 Ounce of Brandy

To make the filling: Peel and core the apples. Cut the apples into 1/2-inch wedges and in a bowl toss the remaining filling ingredients sugar, brown sugar, lemon juice, vanilla bean paste, Brandy,flour and cinnamon until they are completed coated. Now you will add your pieces of butter and give it another quick stir. You will now want to preheat your oven to 350°F while you make the topping and finish off making your deep dish apple pie recipe.

For the topping:

2 Tablespoons of room temperature butter

2 Ounces of light brown sugar

1/2 Ounce of Brandy

2 Tablespoons all-purpose flour

1/2 Cup pecans chopped fine

1/4 Cup of walnuts chopped fine

To make the topping:

In a small bowl with your fingertips blend the butter, brown sugar, and Brandy and mix. You will then add the flour and once again mix, but now until it is smooth and blend in all nuts. You will then wrap the topping in a saran covered bowl and chill the until you are ready for the topping.

To assemble the deep dish apple pie: You will need to prepare a lightly floured surface and roll out the dough until it is about an eighth of an inch thick. You will then add to a seasoned cast iron skillet. You will start to spoon the apple pie filling into the dough lined skillet.You will bake the pie for about 30 minutes and turn 108 degrees and then cook for about another 15 to 30 minutes in the oven. You will then remove the pie from the oven to add the crumble topping over the top of the pie, and then sprinkle with some brown sugar. You will continue to cook until the brown sugar is nice and melted, and starting to turn caramel in color. It may take another 15 to 20 minutes and then you will need to pull from the oven. If you have a wire baking rack you should cool the pie on a rack until cooled. You can serve this pie warm, or at room temperature, and as with all apple pies, it is of course fabulous with Blue Bell vanilla ice cream. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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Clam Linguini With Penne Pasta Recipe

This is a recipe that is good for any occasion, lent or any other holiday. It is very easy to make and if you are good at multi-tasking then you can have it ready in about 30 minutes and on the table ready to eat.

You will need to pick up some items at your local grocery and you are ready to make this meal.

Ingredient list:

Snows canned clams enough for 15 ounces which should be about 5 cans.

Clam juice about 26 ounces, you will have quite a bit from the canned clams but buy a bottle or two of the juice to have on hand.

Butter 2.5 ounces of unsalted butter

Olive oil 2-3 ounces

1 Teaspoon of chili flakes

1 Teaspoon of tarragon

1 - 2 Teaspoon of Garlic powder, make sure not to use garlic salt. You could use fresh garlic just make sure to use the olive oil to sweat it out a bit to get it to bloom before adding it in.

Corn starch about a half an ounce of it mixed with cold water to thicken the Linguini Sauce

Better than bouillon Clam Base, it is made by Superior Products and it is a Great product! You must have this to make this dish. If you cannot find this base if you are able to find another type of base you can substitute it just as long as it is a fish/mollusk base.

2 ounces of Heavy Cream to add just before serving

First you will get your salted water on the stove on high heat, getting it ready to add your pasta after it reaches a rolling boil.

Second you will get your sauce ready to fire it up. Open the can of clams and drain the clams, but save the juice. You will want to rinse the clams to remove any dirt left in them. If you have cheesecloth or a coffee filter/strainer you will want to run the clam juice through it to remove any excess dirt from the juice. You will add all of your ingredients except the clams into the large sauce pan. You will want to have a whisk handy and make sure that the starch and the base are dissolved.

** If you are choosing to use fresh garlic instead of garlic powder use the olive oil in the sauce pan and over low heat add the garlic until you start smelling the rich garlic flavor. Do not burn it or it will be bitter, and make a poor sauce. You will then do as stated above.

Once you have all in the pan you are ready to start heating the sauce. you will want to add your pasta to the boiling water at this point and keep an eye on it because the sauce and pasta should be ready about the same time. Start the sauce on a medium to medium high heat. You will want to keep stirring the sauce until it gets close to a nice simmer but below boiling. The starch should start to thicken the sauce and you will turn off the heat when it does thicken. You should check your pasta at this point it should be very close to being ready. When ready drain your pasta and add to a large serving dish and add the sauce over the pasta. And serve. You could garnish with fresh parsley, and make a nice bread or dinner roll with some garlic butter. Enjoy.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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Umami Chicken Cacciatore Recipe, Will Tantalize the Taste Buds

Umami- is a Japanese word meaning savory a "deliciousness" factor deriving specifically from detection of the natural amino acid, glutamic acid , or glutamates common in meats, cheese, broth, stock, and other protein-heavy foods.

This is the new catch phrase or hot word around for chefs in the industry. It has been around for a hundred years or so but people are just now starting to really talk about it in food circles and starting to use it more in every day cooking to really pack a punch in everyday meals. This is a dish that will do just that with the flavor of a cooked or rendored pancetta.

Ingredients you will need: Chicken 4 breast- 4 ounces of Pancetta, 1 large red bell diced 1 small onion diced, 3 garlic cloves minced, 1 - 28 oz can of diced tomatoes, 3 ounces of olive or canola oil, 3/4 cup of white wine-one that you would drink, 3 cans of chicken broth, 3 Tablespoons of capers, 2 Teaspoons of dried oregano, 1/4 Cup of fresh minced basil leaves, 1/2 Cup of flour, salt and pepper to taste.

First you will slice you pancetta and brown off in the pan. You will remove and set aside. You will then salt and pepper your chicken and then dredge your chicken in the flour, and sauté your chicken in the pan with your oil. You will then remove the chicken and set aside and add your garlic to the pan over a low heat and let it bloom. Add the rest of your flour if there is any left over, and the wine and let it cook off or brown ever so lightly and then add your tomatoes. The acid from the tomatoes will remove any fond or flavor from the bottom of the pan. You will then add your pancetta and all other ingredients except the chicken to the pan and let it simmer down until the sauce has reduced by a quarter if you want a more runny sauce, or by half if you prefer a thicker sauce. Then you will add back in your chicken to the dish and let it heat back up to a good serving temperature to make sure that the chicken is warm through, and then serve with any pasta or bread you like. I hope that you enjoy this dish it is really good!

Resource for for tag line from: http://en.wikipedia.org/wiki/Umami

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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Thai Chicken Coconut Curry Sauce Recipe

I have realized that I have a very fond place in my heart for most curry dishes. It seems that they are more popular then ever these days, and I love to make and eat them often. I have tried several that are on the www but have found that I have not enjoyed them very well so I have created my own. I hope that you will find this to be a simple recipe and that you will enjoy it as much as I do.

Ingredients you will need: Chicken about 3-4 breast, Onions 1 small sliced like fajita cut, Red Bell Pepper 1/2 julienned sliced, 1/2 Can of Straw Mushrooms, 1/4 Cup of Matchstick Carrots, 1/4 Cup of Snow Peas. **For the Sauce: 1 Can of Coconut Milk, 2 Tablespoons of Sugar, 1 28 oz Can of Tomatoes Diced, 1 Yellow Can of Curry Paste, 3 Tablespoons of canola oil, 1 Toe of Fresh Garlic and Ginger, 1/4 Cup of Fresh Cilantro, Pinch of Salt and 2-3 Tablespoons of Corn Starch in about the same amount of water to make a slurry.

First you will get your sauce ready so you can let it simmer down after all of the ingredients are added. You will take a large sauce pan and add your oil and garlic and ginger over a low heat until you start to smell the aroma of them. Then add your Coconut milk and your tomatoes and curry and stir. Then add your sugar, salt and heat it up to about a simmer. When the sauce is warm add your slurry to thicken and then add your fresh cilantro and turn the heat on low and just let it hang out until your other ingredients are ready.

Chicken- You will want to cook your chicken. You can sauté it or bake it with a little salt pepper and paprika if you prefer. If you are going to sauté it you will need a little bit of oil in the pan preferably canola oil. It is a mono-saturated fat and it has a higher smoke point than olive. Get it to a golden brown in the pan and let hang out in the pan covered or in the oven on its lowest setting until done. To bake it you will add salt pepper and paprika and bake on 350 for about 15 minutes or until done. You do not want to overcook it because it will be dry.

Vegetables- You will want to get all of them washed and cut and ready to add the the sauce. I would sauté them in the pan that the chicken was cooked in to get the flavor from the chicken. When the vegetables are warm you will add them to the chicken. First i would add the onions and get them translucent and then I would add the carrots and bell peppers. I would add the mushrooms and the snow peas at the very last and give them a toss or two, and call them done.

**Rice/Starch- If you want to make some rice for this dish and you want to keep it more on the healthy side I recommend a brown rice if you prefer. The dish is fine without the rice but if you are trying to make sure you get your grains in for the day I say go for it.

When ready to serve if you are using rice and it to a serving dish and pour the sauce around the rice. Add your vegetables an top and the chicken to top of the veggies and serve. If you are not using rice add the vegetables to the sauce and stir. You will them add all of the sauce with veggies to a serving dish and the chicken will go on top of the sauce. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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Chef Shelley Pogues' Irish Stout Stew

This is a really good recipe and it is very easy to make. Once you have browned the meat and added all of the other ingredients it will basically cook itself. It will be good for any occasion or party. It will warm cold bones after a day out in the cold.

Ingredients you will need: 2 lbs of Lamb stew meat or Beef, or a combination of both, 2 C of Onions diced, 2 C of Yukon Gold Potatoes, 4 C of Beef broth, 1 C of Carrots, 1 C of Frozen Peas, 1/2 C of Dark beer Guinness Stout if you prefer another dark beer that is okay too, 2 Tbs Garlic (fresh), 2 Tbs of Tomato Paste, 1 Bay leaf, and a couple of Thyme sprigs, 1/4 C of AP Flour, 1/4 C of Canola oil.

First you will dredge your lamb, beef or both in the flour, you will need to make sure that all of the meat is coated in the flour. You can add pepper to your liking to the meat at this point if you prefer or you can wait until the very end to do so. You can add a very small amount of salt but I recommend doing it at the end of the cooking process to make sure you do not add too much. You can always add but you can not take it out if you know what I mean . You will take a large pot and add your oil and get it over a medium heat. Then you will add your meat and get it to a nice brown color. Then you will add your tomato paste and cook it off for about 5-10 minutes, add you garlic and let it bloom for about 1-2 minutes. Then you will add your beer and let it cook for about 3-5 minutes. Then add all of the other ingredients and let is simmer until the potatoes can be easily forked through. You will remove the Bay leaf before you serve the Irish Stew. You are now ready to serve this stew. I would serve it with a bread or a cornbread being form the South. You can serve it with whatever you like. Good luck and Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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Shrimp Embrochette With a Chipotle Aioli, Great Hors De Oeuvres Recipe

Shrimp Embrochette Hors de Oeuvres

INGREDIENTS (for 3-4 servings):

1/2 cup dry bread crumbs
1 (6 ounce) can crabmeat, drained
1 jalapeno pepper, seeded and minced
1 cup shredded pepper jack cheese
1/2 cup canola oil
1 teaspoon of fresh minced garlic
½ teaspoon of salt or to taste, you can omit the salt if you prefer but it does help add seasoning to the shrimp.
25 large shrimp , 5 will be deveined and chopped and the other 20 will be peeled, deveined and butter flied.
20 thick slices bacon par cooked which means it is semi cooked but not cooked all the way.
Skewers, or Toothpicks that have been soaked in water to prevent burning when grilling.

PREPARATION:

To par cook your bacon add the bacon pieces to a sheet pan and put them in a 350 - 400 degree oven for about 10- 15 minutes. You will then remove them from the sheet pan and lay them out on a paper towel to remove all of the excess bacon grease.

In a medium bowl, mix together the 5 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper, pepper jack cheese, Cheddar cheese, canola oil and garlic salt. You will mix well and make sure that the shrimp and crab mixture are holding together well due to the fact that it will be stuffed in the shrimp. You do not want your mixture to run out of the bacon wrapped shrimp.

You can cook these on a hot grill, pan sauté, or oven broil these little babies. Your choice but my preference is on a hot grill and that is why I par cook the bacon. I try and remove as much of the bacon fat so the grill will not flame or flare up when cooking on the grill. I like to use Mesquite wood when grilling mine for the added flavor.

You will put your par cooked bacon strips out on a clean work surface. Take a heaping spoonful of the breadcrumb mixture and stuff it into the butter flied shrimp, and wrap with bacon, and repeat until all are wrapped up. You will then secure with two toothpicks or wooden skewers if you like. The wooden skewers need to be soaked in water just as the toothpicks do if you are using them on the grill. It will keep them from burning. If you are going to use the skewers use 2 of them and run them about a ½ inch apart so it will look like you are making a shrimp ladder. If you are using the toothpicks, you will need to make sure to secure the bacon and you can run them parallel or make an x if you like, either will work just fine. You are ready to grill or cook your shrimp Embrochette.

Regardless if you are cooking on the grill, pan or oven watch your shrimp once it starts to become really nice and salmon pink it is done, do not overcook because it will become chewy. If you cook for about 5-8 minutes on each side depending on the heat you are cooking over, and after the bacon crisps up you should remove them from cooking surface and let cool for about 3-5 minutes. There will be carry over cooking and you want to make sure that the inside has caught up to the outside and that it will be cooled down enough not to burn your guest, and then serve.

Chipotle aioli:

Add 1 Cup of Mayo, about 1-2 tablespoons of fresh chopped cilantro, 1-2 teaspoon of chipotle powder- you can add more or less depending on the heat level you desire, 2-3 teaspoons of fresh lemon juice, ½ teaspoon of garlic powder, pinch or two of salt and pepper. Stir and add to a bowl for dipping.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon,

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Texas Thanksgiving Cornbread Dressing Recipe

Ingredients:

Pan of cornbread, usually 4 boxes of Jiffy Brand cornbread.
1 package of Jimmy Dean sausage cooked; hold the grease to mix with the rest of ingredients. If you want to be healthier remove it, but remember it is the Holidays.
1 pkg. of shelled Pecans
1 can chicken broth
4 celery stalks (use the hearts for tenderness, and best flavor)
1 medium sweet onion chopped
2 Apples chopped you can use whichever is your favorite
2Tablespoons poultry seasoning
2 Tablespoons of Rubbed Sage
1 Tablespoon of Fresh Rosemary, if you live in the Central Texas area it is plentiful. But you can find it at most grocery stores.
1 Tablespoons salt, or to taste
2 Tablespoons black pepper

Preparation:

Make your cornbread and remove it from the oven and let it cool. If you want to spice it up you can use the Jalapeño cornbread instead of the plain. If you like spicy this gives it an added kick, and it is very tasty! When you cornbread is cool enough to work with you will combine all ingredients in a large bowl and mix until all ingredients are mixed together well. You will then add to a pan, or pans depending on the size to cook the dressing. You will preheat your oven to 350 degrees. The approximate cooking time will vary depending on your oven. I would check after about 30 minutes and then check every 10 after that. It should take no longer than an hour or so to be completely cooked. If it has some browning on the top of the dressing that is totally okay, you actually want it to brown some for texture. You can check after 30 minutes with a toothpick for doneness, and when it comes out with no batter on the toothpick, the dressing is done. I hope that you enjoy this dish, it is a favorite around my house during the Holidays. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon,

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Thanksgiving Turkey Recipe, Juicy Edition

INGREDIENTS

1 whole turkey (12 to 16 lb), fresh or frozen, thawed
1 Tbsp stick butter, melted
½ tsp each salt and pepper
2 Cans of chicken broth
1-2 Packages of each, fresh Sage, fresh Thyme, and fresh Rosemary
1 Package of Parsley
Garnish: fresh herbs

PREPARATION:

Day 1

First you will need to thaw the Turkey. Follow the instructions on the package your bird came in. remove any and all giblets, neck etc. Save it if you want to make the giblet gravy, I throw it away. I brine my Turkey to give it maximum flavor and to make sure that it is very moist. I take a very large pan and add about 2-3 Tablespoons of salt, and 2 Tablespoons of fresh, chopped Sage, Thyme and Rosemary. I will then add about 1 to 2 gallons of water and submerge the bird into the solution for about 12-18 hours. You will need a container that is large enough for your turkey, and small enough to be able to refrigerate for the entire brining time period. Once you are through with the brining process, rinse and dry turkey inside and out with paper towels.

Day 2

You are now ready to cook your Turkey. Preheat your oven to 325°F. You'll need a shallow roasting pan with rack to let heat flow below the bird to help with even cooking. You will need to tie or clamp legs together, they now have rubber bands now that you can use that will work in any oven less than 550 degrees. I like using them better than the chefs twine. You will twist wing tips under back and brush skin with butter and sprinkle with salt and pepper. In the cavity of the Turkey I like to put fresh Sage, Thyme and Rosemary. You will now place the Turkey breast side up on rack in pan and add the broth to the roasting pan. You will roast for about 3 to 3 3/4 hours, basting every 30 minutes with juices from the pan. If your pan juices start to dry up add more broth, or water if needed. If the breast starts to get too brown, cover loosely with foil. Start checking turkey about 1 1/4 hours before it should be done.

To make sure your Turkey is done you want an internal temperature of at least 160 degrees. When you pull your turkey it should have carry over cooking to take the internal temperature up to 165 degrees. When it has reached this temperature your bird is done, you can leave your thermometer in at this point, but make sure it is not hitting a bone. This will give you a false read on the temperature of your bird, and make for a Turkey that has not been cooked all the way. When you are sure that your Turkey is fully cooked you will want to remove from the oven and add to your Turkey to a serving platter. Let rest at least 30 minutes before serving for juicier meat and easier carving.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com

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Apple-Apricot Fruit Cake Passover Dessert Recipe

Ingredients for the Apple Layer:

6 medium apples sliced very thin, a mandolin or food processor may be used.
¼ Cup of dried apricots, chopped
1/4 cup Sugar
1 teaspoon Cinnamon
Mix all in a bowl, and set aside

Ingredients for the Cake batter:

3 medium or large Eggs, you will need to separate the yolks from the white and hold the whites until you are ready to whip, this is done to give the cake lift.
3/4 cup Matzo Cake Meal
3/4 cup Sugar
1/3 cup Oil
2 teaspoons Vanilla
2 teaspoons Lemon zest, fine
1/8 teaspoon of salt

Ingredients for the topping of the Cake:

1/3 cup of Walnuts, finely chopped
2 teaspoons Cinnamon
1/2 Cup of Sugar

You will toss the sliced apples in with sugar and cinnamon. You will then set apples and apricots aside. In another bowl you will combine egg yolks, sugar, vanilla, lemon zest, matzo meal and oil. You will blend all of these ingredients until smooth.

In a separate bowl you will whip the egg whites with 1/8 teaspoon of salt until stiff peaks form and a glossy sheen is seen. You will begin to add or gently fold 1/3 of the egg whites to the batter. Make sure you do this very gently if you want to get the maximum lift, you do not want the cake to be too dense. You will do this 3 times, until all egg whites are combined into the batter.

You will now take half of the batter and put it into a greased 9 inch spring form pan. You will add the apple, apricot, sugar and cinnamon mixture on top of the first layer of batter. Now you will cover the fruit mixture with the remaining batter. The batter will be thick and sticky so do the best you can to get it evenly spread. For the last step you will add the topping ingredients and sprinkle over cake batter. You will add to a preheated oven of 350 degrees and cook approximately 45 minutes to an hour depending on your oven. Remove and let cool. Serve.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon.

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Thanksgiving Deep Fried Turkey Recipe

The popularity of Cajun Deep Fried Turkey has grown considerably over the last decade. Most people do not realize the terrible mess it makes, and the dangerous consequences that ensue by working in an enclosed space. I know the old pros like to take it outdoors and have a friendly game of horse shoes or washers while enjoying a cold one talking about the football games that are to be played later that day. If you like the taste of a deep fried turkey then it is well worth all of the prep and time it takes to have this on your Holiday menu.

How to Deep Fry a Turkey:

You will need a completely thawed turkey, a couple gallons of oil, and a very large cooking pot. You can use canola, vegetable oil, but it is better if you use peanut oil. You will also need to truss the turkey, meaning you need to secure the legs, neck flap, wings and tail to the body of the turkey. Make sure that there is not any type of thermometer or device that will pop out on the turkey. It would melt into the oil, not a good thing.

To determine the perfect amount of oil you are going to be using, place the turkey in the pot and add water until the turkey is completely covered plus an inch or two left from the top. If you do not have any room for extra water you will need to get a larger pot. You will then remove the turkey and measure the amount of water left, and this is the amount of oil you will need to fry your turkey.

You will now dry and season your turkey, and make sure that your frying pot is completely dry. You can add any seasonings you like; I prefer to inject my seasonings directly into the bird. You can also add you cooking pot to your stove top and heat to make sure all water is gone before adding to your outdoor fryer heating source. Once completely dry you will add the oil to the pot and bring it to a temperature of about 375 to 400 degrees. Make sure that you are able to get a good read on the temperature. It may fluctuate a few degrees depending on the weather while cooking outside but it should not be that big a deal. You just want to make sure that you are cooking in a covered but ventilated are. If it is raining or snowing it will make your Turkey frying experience for a really bad day.

This is where it gets tricky. The turkey needs to be room temperature and dry. Turn off the burner when you put the turkey in. You are going to lower the turkey into the pot of very hot oil 400 degree oil. The oil is going to splatter some and you will need some very good cooking gloves. They sell different styles of racks to lower your bird into the oil at Wal-Mart, Lowes, and Home Depot. Just remember to very, very slowly lower your turkey into the hot oil. A good method here is dunking your turkey, and I do not mean cannon ball either. When you lower your turkey into the hot oil it will boil up. This is why I suggest turning off the burner or heat source when you do it. You may have to do this multiple times and then one time might do the trick. Just make sure that the oil does not overflow the cooking pot.

Once the bird is safely resting in the oil, turn the burner back on to get to a temperature of 350 degrees. At this point you can go take a breather. But don't wander too far because that turkey will be done soon. A deep fried turkey cooks at a rate of about 3 to 3 1/2 minutes per pound. A ten pound turkey should take 30-35 minutes. If you have a bio thermometer you will need to test the turkey for doneness. The internal temperature needs to read 160 to 165 degrees. Make sure you are testing between the thigh area, and not hitting a bone to get a correct read.

Remove the turkey from the oil when it's done. Do this slowly and after you have turned off the burner. Let the turkey drain a little bit and you're set to go. Let it rest for about 15 to20 minutes and then carve and enjoy this crisp and delicious bird.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com

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Flourless Chocolate Cake Dessert Recipe

Ingredients:

9 ounces unsalted butter, diced

9 ounces of dark chocolate (approx. 50% cocoa solids), broken into pieces

5 medium eggs, separated, whites from the yolks

9 ounces of sugar

1 Tablespoon of water

Glaze or Ganash:

5.25 ounces of dark chocolate, broken into pieces

2 Ounces of Heavy Cream

2 Tablespoons brandy

Garnish:

4 Ounces of powdered sugar and a sifter for dusting , and a doily to use as the mold for dusting a design on top of the cake

1 Sprig of Mint for the top as garnish

Directions for making the no bake chocolate cake recipe:

Preheat the oven to 325 for a gas oven, and 350 for an electric oven. You will need a 9 inch cake pan with a removable base, to add the cake mixture to before baking. In a pan over a double boiler you will melt the chocolate, and the butter, stirring often, and be careful not to burn. Once it is totally melted remove from the double boiler, and wait to add the rest of the mixtures below as follows.

In a separate bowl you will whisk the egg yolks with half of the sugar for a few minutes until the egg yolk and sugar mixture is a pale yellow. This is done to make sure that the egg yolks are cooked, and the sugar is melted.

In a separate bowl you will whisk the egg whites with the other half of the sugar until they reach stiff peaks. When you have finished whisking you should have what is called a meringue, and it should be stiff and shiny.

You will then start to fold in the semi cool chocolate, and butter, into the yolks egg mixture, then the egg whites, you will do this in 1/3's on each mixture. Make sure to fold in and not mix. You do not want to overwork, if you do the cake will be very dense instead of light and fluffy. Pour the mixture into the prepared tin and bake for 25-30 minutes, or until done, when a tooth pick is inserted in the center, and comes out clear.

When the cake is cooked until done, you will remove the cake from the oven. You will then take a knife and insert it, and run it on the inside of the cake mold, and the outside of the cake. You are clearing the sides from the ring mold, and leave it to cool in the tin, on a wire rack. The wire rack will help air to circulate on the bottom so it will cool evenly, and it will cool somewhat faster. It will also help eliminate a soggy bottom, or center. The sides of the cake may shrink in some, or maybe even quite a bit that will be okay. You can trim the cake if you like, if the appearance is not an issue, that is all good, too.

While the cake is cooling melt the ganash, or glaze over a double boiler. You will do this with the chocolate, and the heavy cream stirring over a low to medium heat until all is melted. You will then add your Brandy and stir. You will then remove the cake ring or cake collar while leaving the cake on the base, place it on a plate or cake board. Trickle the icing over the top and edges, allowing it to run over. You will set the cake in a cool place or on a cooling rack for several hours for the icing to set.

Before you are ready for service you will use your doily at this time to make a pattern that you desire, and dust lightly over it, to make a design on the top of your cake. Do not touch the doily to the top of the cake just place about an inch or two above the top of the cake. Add your mint spring atop of the cake for the finishing touches. This cake can be served several hours after it has totally cooled, or you can chill it in the fridge and serve the next day if you so desire. Enjoy.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com

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Delicious Banana Pancake Recipe

2 cups all-purpose flour
5 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs, lightly beaten
2 cups milk
4 tablespoons unsalted butter, melted, plus more for sautéing the banana pieces
2-3 bananas, peeled and diced into small chunks
4 ounces of powdered sugar
1 Sifter for powdered sugar to add to finished pancakes.

First you will sift the flour and baking powder to remove any lumps. Second you will heat a large nonstick skillet over medium heat and sauté the banana pieces in pan and once golden brown, remove, and cool. Once the banana pieces cool you will add it to the batter and mix until evenly distributed, so just put these to the side and wait to add them until you are ready for them. Now you will whisk the sifted flour and baking powder, sugar, and salt in a medium bowl. The next step you will add the eggs, milk, and half of the melted butter and whisk until combined, but still slightly lumpy. Now you will add the cool banana pieces and mix until distributed throughout the batter and fold them into the batter, do not over work the batter. If you overwork the batter the pancakes will not rise properly.

Now you are ready to make banana pancakes. You will then ladle about 3 to 4 ounces into the pan and cook until you see bubbles all over the surface of the side up in the pan. You will then flip the banana pancake, and cook until the bottom is a golden brown color. You will remove from the pan and serve immediately, or you can add them to a plate and cover, or to a baking sheet in the oven on its lowest setting until you have all of the batter cooked.

Garnish, You can take an extra banana if you have one or save about half of one banana and slice them into thin slice. You will sauté the banana slices in butter until golden, add to the top of the pancakes and then dust with a small amount of powdered sugar. Serve.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com

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