Savory Secrets Second Printing Update

Hello Everyone!  I finally have everything set with the printer for the second run of Savory Secrets cookbooks.  The books should be ready next week (about March 2nd).  If you would like to purchase a cookbook, they are $15.99 each, plus tax and shipping.  If you order 3 or more books, they are $14.99 each, plus tax and shipping.

Please pay for your book(s) via pay pal or by mailing a check (use chart below to calculate cost). Once your payment is received we will mail your book(s) out via media mail. If you need your order sent priority mail, please email me back for pricing.

To pay by pay pal: go to www.paypal.com and there is an option to send money to an email address. Fill out your info and send your payment to savorysecrets@yahoo.com

To pay by personal check: Please make check out to: "Gretchen Albanese" and email me at savorysecrets@yahoo.com for my mailing address.


Pricing Chart:

1 book ($15.99ea) = $15.99 + (0.96 tx)= $16.95 + 2.38 shipping = $19.33 (total for ONE book)

2 books ($15.99ea) = $31.98 + (1.92 tx)= $33.90 + 2.77 shipping = $36.67 (total for TWO books)

3 books ($14.99ea) = $44.97 + (2.70 tx)= $47.67 + 3.16 shipping = $50.83 (total for THREE books)

4 books ($14.99ea) = $59.96 + (3.60 tx)= $63.56 + 3.55 shipping = $67.11 (total for FOUR books)

5 books ($14.99ea) = $74.95 + (4.50 tx)= $79.45 + 3.94 shipping = $83.39 (total for FIVE books)

6 books ($14.99ea) = $89.94 + (5.40 tx)= $94.27 + 4.33 shipping = $98.60 (total for SIX books)

7 books ($14.99ea) = $104.93 + (6.30 tx)= $111.23 + 4.72 shipping = $115.95 (total for SEVEN books)

8 books ($14.99ea) = $119.92 + (7.20 tx)= $127.12 + 5.11 shipping = $132.23 (total for EIGHT books)

Please email me for pricing on orders of more than 8 books.


And in case anyone wants an update on the twins =) ... it looks like I will be delivering early, probably in the next week or two! Of course, I am really trying to get these books out before then! My family will be helping (again!) to make sure the books are packaged and sent out, if Mike and I are unable to do it ourselves. Thank you everyone for asking about me. I will update on the blog once the babies are here.

Gretchen

Happy Holidays!

Hello Everyone! Many of you have already heard that I was put on strict bed rest last week. That means no more cooking for me for the next three months. It's a good thing I made this recipe and took photos a few weeks ago in anticipation of doing a holiday post!

If any of you are still looking for a good recipe to make for Christmas or New Years, this ham recipe is delicious and it is so unbelievably easy to make!

Maple Cranberry Glazed Spiral Cut Ham

2 cups whole berry cranberry sauce
½ cup real maple syrup
1 Tbs. Dijon mustard
1 spiral cut ham (We typically used Leidy’s® fully cooked, bone-in, spiral cut hams at The Secret Chef- they were actually half of a ham- and they weighed approx. 6-8lbs. each. I have also had good results with Costco and Smithfield hams.)

Note: This meal should serve at least 8-10 people, depending on the size of your ham.

1. Preheat oven to 325°F.

2. Place ham in a heavy baking dish or roasting pan. Cover ham with foil and bake until almost heated through, approximately 1 to 1 ½ hours (cooking time will depend on the size of ham that you are using). If you are using a pre-cooked ham, you just need to heat it up, be careful not to over-bake it.

2. Meanwhile, in a small saucepan, mix together the cranberry sauce, maple syrup, and Dijon mustard. Heat over medium heat, stirring until the glaze is melted and thickened slightly.

3. Uncover the ham, and baste with the maple cranberry
glaze. Bake, uncovered, for an additional 20-30 min,
basting several more times with the glaze.

If you are making this dish ahead to freeze: Mix the
maple cranberry glaze ingredients in a small freezer
bag instead of cooking it. You can freeze the glaze and
ham for up to 3 months. Thaw thoroughly in the
refrigerator (it will probably take several days for the
ham to thaw completely). Continue at step 1 to bake.

Enjoy! And Happy Holidays!

Cook Book is Done!!

I have great news: The cook book is finally done, just in time for the Holidays! It is called "Savory Secrets: Favorite Recipes from The Secret Chef". It is 176 spiral bound pages, color cover and 5 color photos inside. The cost is $15.99 per book ($16.95 including sales tax). If you purchase 3 or more books, the cost is $14.99 per book ($15.89 including sales tax).

Your first opportunity to purchase the cook book will be at the Central Bucks Family YMCA Holiday Craft Fair, Dec. 4 and 5th. The holiday fair is open to the public and admission is free. Santa will be making a visit by fire truck Friday night. We are offering to free gift wrap for any cook books purchased at the YMCA holiday fair!

The Holiday Fair hours are:
Friday, December 4th: 9am - 8pm
Saturday, December 5th: 9am - 2pm

The address of the Central Bucks Family YMCA is:
2500 Lower State Road
Doylestown, PA 18901

If you are unable to make the fair or live out of the area, you can order your cook book by mail. If I receive your order, with payment, by Monday, December 8, 2009, SHIPPING/DELIVERY IS FREE (anywhere in the continental US)! For orders received after December 8th, please include $4.50 for shipping and handling. Orders must be received by Friday, December 18th for Christmas delivery. The $4.50 shipping and handling fee covers shipment of up to 4 books. For orders greater than 4 books, please email me at: savorysecrets@yahoo.com to discuss shipment options and cost.

You can pay with a credit card via paypal. My paypal account is under savorysecrets@yahoo.com. Please send me an email for my mailing address if you would like to pay by check.

Please include the following with your order (I am not sure if you can note this in paypal, if not, just send me an email at savorysecrets@yahoo.com with the shipping info, etc.):
1. # of books you are purchasing
2. Shipping address
3. Your email address
4. Your telephone number
5. Your payment
THANK YOU

1 book ($15.99ea) = $15.99 (0.96 tx)= $16.95
2 books ($15.99ea) = $31.98 (1.92 tx)= $33.90
3 books ($14.99ea) = $44.97 (2.70 tx)= $47.67
4 books ($14.99ea) = $59.96 (3.60 tx)= $63.56
5 books ($14.99ea) = $74.95 (4.50 tx)= $79.45
6 books ($14.99ea) = $89.94 (4.50 tx)= $95.34
and so on...


THANK YOU! AND HAVE A HAPPY THANKSGIVING!!

Good News!

Hi everyone! I have good news: I am expecting TWINS in April! Unfortunately, I have had some nausea and food aversions that have made cooking, writing, and blogging about food a little difficult these past few of months!

I have a little over 100 pages of the cook book done (all of the chicken, turkey, pork, and beef recipes are finished). I still have to complete the fish and vegetarian recipes. I have been feeling a little better lately, so I am still hoping to have the cook book finished and printed by Thanksgiving. I will keep everyone posted.

Thank you for all of your support!

Quick Homemade Pizza

It’s really fun to make homemade pizza.  This recipe is easy and fast to make, because you don’t have to let the crust rise.  This is thin crust pizza, so don’t go too heavy on the toppings or the crust will get soggy.  You can make a couple of batches of crust and freeze the extra for later.  Enjoy!

Thin Crust Pizza

0.25 oz package active dry yeast

¼ teaspoon granulated sugar

¾ cup warm (110 degree) water

1 ¾ cups all-purpose flour

½ teaspoon salt

1 Tablespoon olive oil

Topping ingredients:  I like to use a pesto-tomato sauce (see recipe below), sliced fresh mozzarella, sliced kalamata olives, fresh basil, and arugula.

1. Dissolve the sugar and yeast in the warm water; allow to rest 8 minutes.

2. In a separate bowl, combine the flour and salt.

3. Pour yeast mixture over flour mixture.  Add the olive oil.  Mix well.

4. Empty the dough onto a floured surface and knead for 2 min.  You DO NOT need to let this dough rise.  Note:  if you are making extra dough to freeze for later, roll the extra dough into a ball.  Place dough in a freezer bag (leave a little extra room when sealing the bag, because the dough may rise a little bit before it freezes).  Freeze.  Thaw in the fridge completely and continue at step 5 when ready to make the pizza.

5. Press (or roll) the dough into an approx. 12” circle.

6. Place the dough on a lightly greased pizza pan and stretch the dough to the edges. 

7. Top pizza with your choice of toppings.  I like to spread a light layer of sauce over the pizza, then top with slices of fresh mozzarella, sliced kalamata olives, and sliced fresh basil.

8. Bake in a 400 degree oven for approx. 10-12 minutes, or until edges are golden and cheese is bubbling.

9. I like to add fresh arugula to the pizza after taking it out of the oven.  The pizza is hot enough that it will wilt the arugula.

For a super easy Pesto-Tomato Pizza Sauce, mix equal parts tomato paste and pesto sauce.  You can use store bought pesto sauce, or make your own using my recipe from this previous post .

I hope everyone is enjoying their last days of summer, and taking advantage of cooking on the grill.  Last week I made one of my favorite steak dishes:  South American Skirt Steak with Chimichuri Sauce.  Skirt steak is a flavorful type of beef steak, often used for fajitas.  It usually comes in long, thin steaks.  This dish is great for an end of summer barbecue.  I usually serve it with a big green salad. 

South American Skirt Steak
2 tsp minced garlic
1/2 cup lime juice
1/4 cup red wine
1/2 cup chopped yellow onion
2 tsp dried oregano
1 tsp black pepper
1/4 tsp salt
approx. 1 1/2 lbs skirt steak 

1.  Add the following ingredients to a zip-top freezer bag:  2 tsp minced garlic, 1/2 cup lime juice, 1/4 cup red wine, 1/2 cup chopped yellow onion, 2 tsp dried oregano, 1 tsp black pepper, 1/4 tsp salt.  Seal the bag and gently squeeze it to mix the ingredients.  Open the bag, add the steak, and re-seal the bag.  (If you are making this dish to freeze, stop here and freeze the bag of steak/marinade. Continue at step 2 when you are ready to cook the steaks).

2.  Marinate the bag of steak in the refrigerator for approximately 8-12 hours.  Remove the steaks from the marinade and discard unused marinade.

3.  Preheat grill to high heat.  Grill steaks over high heat for approximately 4 minutes per side, or until cooked through.  Important:  cut steaks diagonally, against the grain, into strips to serve.  This step is very important--  skirt steak can be stringy if it is not cut this way!  Serve with Chimichuri Sauce (recipe below).


Chimichuri Sauce
1/2 cup chopped fresh parsley
2 Tbs chopped fresh cilantro
1 tsp salt
1/2 tsp red pepper flakes
1/4 cup red wine vinegar
1/2 cup olive oil

In a small bowl, mix together all ingredients.  Serve over skirt steaks.  Store any leftovers in the refrigerator.  If you are making this dish to freeze, mix the first 4 ingredients in a small freezer bag, and freeze.  Add the red wine vinegar and olive oil when you are ready to serve the dish (it doesn't freeze well if mixed all together before freezing).

Summer Fruit Pie Recipes

As promised, here are my fruit pie recipes.  These are regular size pies (not deep dish).  I made the blackberry pie from the berries I picked at Solebury Orchards.  The secret ingredient is fresh grated ginger.  Don't leave it out because it really "makes" the pie!  The peach pie was made with peaches from a small farm stand on Middle Road in Dublin, PA.  I have also had some excellent peaches from a small stand on E. Creamery Road (between Rickert and Callowhill Roads) in Hilltown Township. 

 

                                                              

Blackberry Pie

Recipe for Double Crust Pie Pastry (see this post for recipe)

1 qt. Blackberries

1 cup white sugar

1/4 cup packed brown sugar

1/4 cup corn starch

1 teaspoon freshly grated ginger

1 teaspoon lemon juice

2 Tablespoons butter, cut into pieces

Optional:  one beaten egg white and sprinkle of sugar for top crust

                                                                        

1.  Preheat oven to 450 degrees F.

2.  Prepare a double pie crust and line pie plate with half the dough.  Roll top crust out and cut into strips for lattice crust.

3.  In a large bowl, mix together the blackberries, white sugar, brown sugar, cornstarch, grated ginger.  Empty the berry mixture into the pie shell.  Sprinkle the berries with the lemon juice and dot with the butter pats.

4.  Weave the lattice top over the top of the berries.  Optional:  Brush the top crust with beaten egg white and sprinkle with sugar for a nice presentation.

5.  Set the pie on a metal baking sheet (to prevent a messy oven if the pie spills over).  Bake pie for 10 minutes at 450 degrees F.  Turn heat down to 350 degrees F and continue baking for an additional 30 minutes or until crust turns golden and pie is cooked through.  Cool on a wire rack.

                                                        

Tip:  Fresh fruit pies tend to be a little runny, even with the use of cornstarch.  After cooling the pie, you can chill it in the refrigerator to help it set, if needed.

                                                                                        

Peach Pie

Recipe for Double Crust Pie Pastry (see this post for recipe)

About 10 medium peaches

1/4 cup crushed ginger snaps (about 6 ginger snaps)

1/2 cup packed brown sugar

1/4 cup white sugar

1/4 cup corn starch

1/4 teaspoon ground nutmeg

1 Tablespoon lemon juice

1/4 teaspoon almond extract

2 Tablespoon butter, cut into pieces

                                                                   

1.  Preheat oven to 450 degrees F.

2.  Prepare a double pie crust and line pie plate with half the dough.  Roll top crust out and cut into strips for lattice crust.

3. Cut the peaches in half through the stem end.  Peel the peaches, remove pits, and slice each half into 5 wedges.  Place the peaches in a large bowl, and add white sugar, brown sugar, cornstarch, and nutmeg.  Toss to coat.  

4.  Sprinkle the crushed ginger snaps into the bottom of the pie shell.  These will help to absorb the juice from the peaches as the pie bakes, keeping the bottom crust from getting soggy.

5.  Empty the peach mixture into the pie shell.  Sprinkle the peaches with the lemon juice and almond extract and dot with the butter pats.

4.  Weave the lattice top over the top of the peaches.  Optional:  Brush the top crust with beaten egg white and sprinkle with sugar for a nice presentation.

5.  Set the pie on a metal baking sheet (to prevent a messy oven if the pie spills over).  Bake pie for 10 minutes at 450 degrees F.  Turn heat down to 350 degrees F and continue baking for an additional 30 minutes or until crust turns golden and pie is cooked through.  Cool on a wire rack.

                                                 

Tip:  Fresh fruit pies tend to be a little runny, even with the use of cornstarch.  After cooling the pie, you can chill it in the refrigerator to help it set, if needed.

Enjoy!