This week's feeling is a delectible one...

Tune in this Monday from 9:30-10 pm by streaming it on wesufm.org or if you're in the Middletown area, you can hear it on WESU 88.1 FM to get all up in this goodness.

FEATURING THESE DELICIOUS RECIPESSSSSS!

Baked Parmesan Basil Fries

Makes 4 servings.

Ingredients

1/4 cup grated parmesan cheese
1 tablespoon olive oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes

Directions
In bowl, combine parmesan cheese, oil, basil, and garlic powder. Cut potatoes into 1/4-inch sticks; add to cheese mixture and toss to coat.

Spread evenly on a large cookie sheet or jelly-roll pan coated with nonstick cooking spray, trying to keep all the fries in a single level. Bake at 425°F for 15 minutes, then flip. Bake 20 more minutes or until crisp and tender. Sprinkle with additional parmesan if desired.

Apple Cake

Ingredients

1/4 cups white sugar

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking soda

2 eggs, beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup chopped walnuts

4 cups chopped apples

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.

3. Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.

Asian Chicken Salad

Ingredients

1 rotisserie chicken, pulled apart into bite-sized pieces
1 bunch asparagus, trimmed and cut into thirds
1 red bell pepper, sliced
2 scallions, thinly sliced
1/2 cup vegetable oil
2 tablespoons apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1 1/2 teaspoons honey
1 garlic clove, minced
1 teaspoons fresh ginger, peeled and grated
1 1/2 tablespoons white sesame seeds, toasted
1/4 cup smooth peanut butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 package mixed baby lettuce

Preparation

1. Bring a large pot of salted water to a boil.
2. Add the asparagus to the water and cook until the asparagus are bright green and tender, about 4-5 minutes.
3. When asparagus is cooked, submerge into a bowl of ice water to stop the cooking of the asparagus. Drain and set aside.
4. Make the dressing by whisking together the vegetable oil, vinegar, soy sauce, dark sesame oil, honey, garlic, ginger, sesame seeds, peanut butter, and black pepper. At first, it may look separated, but keep whisking and the peanut butter will mix in completely.
5. In a large bowl, add the chicken, asparagus, red peppers, scallions, and dressing, and toss well.
6. Place the lettuce on a large serving platter, and pile the chicken mixture on top. Serve immediately.

French Toast according to Alton Brown

Ingredients

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

Directions

1. In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

2. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

3. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

FEAR!

Feeling of the Week: FEAR
Recipes from October 27, 2008 show.

Pumpkin Chocolate Chip Cookies for FEAR
Cobbled together by YumSugar
Note: These come out fluffy like muffin tops.

Ingredients
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
pinch of ground ginger
1/ 2 cup (1 stick) butter, room temperature
1 cup brown sugar
1/2 cup sugar
1 egg, room temperature
15 oz can of pure pumpkin
1 tsp vanilla extract
2 cups chocolate chips

Directions
1. Preheat oven to 375 degrees F.
2. In a small bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, clove and ginger and set aside.
3. Cream butter, brown sugar and white sugar in a large bowl.
4. Add pumpkin and vanilla to butter-sugar mixture and stir until incorporated.
5. Add egg and beat well until fully incorporated.
6. Gradually stir the flour mixture into the wet mixture. Stir in the chocolate chips.
7. Drop rounded spoonfuls onto greased baking sheets.
8. Bake for 13-15 minutes until edges start to brown. Remove from oven and let sit on hot baking sheet for 2 more minutes.
9. Move cookies to wire rack to cool.

Roasted Portebello Mushroom QuesaDEADlla for FEAR
Serves 4.

Ingredients
4 large portobello mushrooms
¼ cup (50 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
Salt and freshly ground pepper
½ cup yellow onion, chopped
4 large flour tortillas
2 cups (500 ml) grated Monterey Jack Cheese
1 cup (250 ml) chunky tomato salsa

Directions
1. Preheat oven to 400F (200C)
2. Trim stems of mushrooms so that they are parallel to the cap. Place in a dish and toss with the balsamic vinegar and 3 Tbs. of the olive oil. Season with salt and pepper.
3. Place mushroom caps on baking sheet. Bake for 10 minutes or until tender. Thickly slice and divide each mushroom into 4 portions.
4. In a small pan, sautee the onion in 1 Tbs olive oil. When onion becomes translucent, remove from heat and set aside.
5. Sprinkle ¼ cup cheese over half the tortilla. Lay 4 mushroom portions of top of cheese. Top with 1/4 cup (50 ml) tomato salsa, another 1/4 cup 50 ml) cheese and 1/4 of the sautéed onions. Fold tortilla over and press down.
6. Place remaining oil in skillet on medium heat. Place folded tortilla in skillet. Fry underside until browned, about 1 to 2 minutes. Flip over and fry second side until golden and cheese is melted, another 1 to 2 minutes. Repeat with other tortillas, adding more oil as needed.
( Healthier option: For step 6, bake the quesadilla in a pre-heated oven instead of frying.)

Baked Zombie Ziti for FEAR
Serves 8-10.

Ingredients
1 package (10 oz) white mushrooms
1 cup onions, chopped
2 cloves garlic, minced
1 (32 ounce) jar tomato sauce
1 cup broth (vegetable, chicken, or beef)
1 teaspoon dried oregano leaves
1 (16 ounce) package ziti pasta, cooked and drained
2 (8 ounce) cups shredded mozzarella cheese
1 cup grated parmesan cheese

Directions
1. Preheat oven to 350 degrees F.
2. Cook the onion in the oil in a large pan until tender and golden. Stir in the mushrooms and garlic and cook until mushrooms are lightly browned, about 10 minutes. Then stir in tomato sauce, broth, and oregano.
3. Reduce heat and simmer for about 10 minutes.
4. Bring at least 4 quarts of water to boil in a large pot. Add the ziti and salt to taste. Cook, stirring frequently, until the pasta is al dente, tender yet firm to the bite. Drain the ziti and place in a bowl.
5. Add 1 cup of the sauce to the pasta and stir to coat. Spoon 1/2 of this mixture into a 13x9x2-inch baking dish.
6. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
7. Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
8. Cover with aluminum foil and bake for 20 minutes.
9. Sprinkle with remaining mozzarella and Parmesan cheese.
10. Return to oven and bake uncovered for 10 minutes or until heated through.

eating nostalgia

Feeling of the Week: NOSTALGIA
Recipes from November 3, 2008 show

MEATLOAF
Ingredients
Serves 8 to 10.
· 4 slices white bread, torn into pieces
· 2 1/2 pounds ground beef
· 1 medium yellow onion, peeled and cut into eighths
· 2 cloves garlic
· 2 stalks celery, cut into 2-inch pieces
· 2 carrots, peeled and cut into 2-inch pieces
· 1/2 cup flat-leaf parsley leaves
· 1 large egg
· 1 cup ketchup
· 3 teaspoons dry mustard
· 1 tablespoon coarse salt
· 2 teaspoons freshly ground black pepper
· 2 tablespoons brown sugar
Directions
1. Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
2. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
3. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
4. Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

CRANBERRY SAUCE
Ingredients
· 4 cups fresh cranberries
· 1 1/2 cups water
· 5 whole cloves
· 5 whole allspice berries
· 3 cinnamon sticks
· 2 cups white sugar
Directions
1. Place fresh cranberries and water in a medium saucepan over medium heat.
2. Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries.
3. Cook until cranberries begin to burst, about 10 minutes.
4. Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.

MUSHROOM RAGOUT

Serves 4
Ingredients
2 lbs mixed fresh mushrooms (oyster, black trumpet, shitake, cremini, white button, your heart’s desire)
2 Tbs unsalted butter
1 red onion, finely chopped
Salt and pepper
½ cup dry white wine
1 cup vegetable or chicken stock
½ cup heavy cream
Small pinch of nutmeg
1 Tbs chopped fresh chives

Directions
Brush the mushrooms clean and cut them as needed so that they are roughly the same size. In a large pan, melt the butter over medium heat. Add the onion and sauté for about 3 minutes, or until softened. Add the mushrooms to the pan and raise the heat . Saute until mushrooms are lightly browned in places, about 3-5 minutes.

Season to taste with salt and pepper, then add the wine. Raise the heat to high and cook until the wine is almost evaporated. Then add the stock and reduce the heat to medium. Cook until mushrooms are tender, about 10 minutes.

Remove from heat and stir in the ½ cup of heavy cream and the nutmeg. Transfer to a warm serving dish, sprinkle with chives and serve immediately.