Chris LaPorte’s Mushroom Port Wine Sauce

Beef is Chris LaPorte’s speciality—perfectly seasoned and cooked steaks, prime rib, country fried steak, and melt in your mouth pot roast. He’s worked in the food service industry for 23 years, and is an excellent chef/cook. His work ethic is outstanding and he’s fun to work with. Barry learned so much from him when he cooked part-time (following retiring from teaching) at the Kirby House and he say’s, “Chris was inspiring!” As the former catering manager at the Kirby House, I can also say that he was a delight to work with and always up for an adventure.

Chris currently grills steaks and cooks up an array of good food at the Hitching Post Restaurant in Old Abilene Town, Abilene, KS. (Facebook—Hitching Post)

It was definitely my pleasure/honor to be able to write a story about his many skills for the winter 2018 issue of KANSAS! magazine. This is Chris’ original recipe that was featured in that magazine. 

Chris LaPorte’s Mushroom Port Wine Sauce 

Chris serves this over grilled filet mignon.

INGREDIENTS

2 tablespoons salted butter 

1/4 cup finely chopped shallots

1 pound crimini (baby portabella) mushrooms, sliced

1 cup port wine

1/4 cup coarse ground Dijon mustard

14-ounces (1 3/4 cups) beef broth

2 tablespoons cornstarch dissolved in 1 tablespoon water

1 tablespoon cold butter 

INSTRUCTIONS

1. Melt 2 tablespoons butter in large skillet over medium-high heat.
2. Sauté shallots until slightly soft.
3. Add mushrooms and cook until tender; remove from skillet and set aside.
4. Pour port wine into skillet and bring to a boil; boil until wine has reduced by about half and has a syrup-like consistency. 
5. Whisk in the mustard and beef broth; then whisk in the cornstarch dissolved in water to slightly thicken the sauce. 
6. Remove from heat and whisk in remaining 1 tablespoon cold butter to create a velvety sauce.
7. Add mushrooms back to sauce and serve over grilled steaks.

   

   Winter 2018 issue of KANSAS! Magazine
   For more more info about the magazine go to                                                                             KANSAS! webite.
   This issue also  feature Readers' Choice Weekend Getaway, 2018 (including Abilene, KS)
   + a tribute to Abilene's Joe Minick! 

   

   
   

Whipped Sweet Potatoes

Usually we have a rich sweet potato casserole  for Thanksgiving but this year we opted for whipped sweet potatoes. Barry did them much like he does regular mashed potatoes but I squeezed half an orange and prepped some fresh thyme to add to the mix. They were scrumptious (creamy, savory with just a hit of sweet from orange juice) so thought I better record it so we can remember how to do it next time. Amounts are flexible and can be adjusted to your preferences.

Whipped Sweet Potatoes
5 lbs. sweet potatoes, peeled and cut into medium chunks
About 1/4 cup+ sour cream (or use cream or whole milk)
About 1/4 cup butter
About 3 tablespoons orange juice
About 1 teaspoon thyme leaves
Dash of Kosher salt if needed

1. Add sweet potato chunks to cold, salted water. Bring to a boil, lower heat, add lid and cook until tender. Drain.
2. Mash with remaining ingredients; adjust ingredients as needed for taste and texture. 

We kept them warm in a slow-cooker set on LOW.

Thanksgiving 2018

Angel Biscuits – Pumpkin or Buttermilk

Angel biscuits are a cross between a yeast roll and a buttermilk biscuit. The name comes from the fact that the recipe uses three leavening agents: yeast, baking powder and baking soda. Lovers of these biscuits purport that they are as light and airy as “angel wings.” 

Barry’s sister made another version of Angel Biscuits and I like the idea of these recipes because of the make ahead feature that allows me to serve freshly baked yeast bread with a meal. They are light . . . but not, in my opinion, as light as air!

This recipe came from the November/December 2018 Cuisine At Home magazine. It called for 1 tablespoon pumpkin pie spice . . . which I’ve cut out in the recipe that follows. We thought it was way too pronounced; suppose you could still add it but cut back. Next time I make this recipe, I plan to leave the spice out altogether! 

Meanwhile, I had lots (I used a smaller cutter so upped the yield) of Pumpkin Angel Biscuits that contained 1tablespoon pumpkin pie spice. So what did I do with them? Check out our tasty solution at the end of the recipe!

NOTE: My sister-in-law’s Angel Flake Biscuits are similar. However, her recipe calls for allowing the biscuits to raise for 1 hour before baking; this recipe skips that step,

Pumpkin Angel Biscuits   24 (2-inch) biscuits

2 1/4 teaspoons active dry yeast, room temperature (1 pkg.)

1/2 cup warm water (105-115° F)

5cups all-purpose flour

1/4cup granulated sugar

1teaspoon baking soda

1teaspoon baking powder

1teaspoon table salt

1stick cold butter, cubed

1cup pumpkin puree (or plain pumpkin pie filling)

1cup buttermilk

Melted butter

1. Dissolve yeast in warm water in a small bowl; set aside.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. 
   
3. Using the flat blade of a stand mixer or a pastry blender, cut the 1 stick cubed butter into the dry ingredients until butter pieces are the size of peas.
   
   
   
   
4. Stir together pumpkin puree and buttermilk.
   
5. Add pumpkin mixture to the flour mixture along with the yeast mixture. Stir just until ingredients are moistened. 
6. Cover bowl with plastic wrap; refrigerate at least 1 hour or overnight.
7. Preheat oven to 450° F. Coat two 9-inch-round cake pans with nonstick spray. 
8. Turn dough out onto a lightly floured surface. Knead dough lightly 4 to 5 times to incorporate the flour.
   
9. Roll dough to a thickness of 1/2-inch. Cut dough with a 2-inch floured cutter to form 12 biscuits. 
10. Place biscuits in one of the prepared pans. 
    
11. Gather remaining dough scraps, then gently roll out dough again. Cut 12 more biscuits and place in second pan.
12. Brush tops of biscuits with melted butter bake biscuits until lightly golden, 12 tp 13 minutes.
    

Make Ahead: This dough will keep 2 to 3 days stored in the refrigerator. 

You can even cut the dough into biscuits and place the biscuits into the prepared pans. Cover the biscuits and chill them up to 1 day before baking as directed.

Buttermilk Angel Biscuits: Replace pumpkin puree with an additional 1 cup buttermilk. Omit pumpkin pie spice.

A TASTY SOLUTION TO OVERLY SPICED ANGEL PUMPKIN BISCUITS – Barry fried small patties of sausage (he matched sausage size to biscuit size). We sandwiched patties inside a split biscuit and added a thin slice of Cheddar. The spicy flavor of the biscuit was actually a compliment to the savory sausage and cheese. 

We wrapped the sandwiches individually and dropped them in a freezer bag. After a quick trip to the microwave, they make a delicious and quick breakfast.

Recipe without photos . . .

Pumpkin Angel Biscuits   24 (2-inch) biscuits

2 1/4 teaspoons active dry yeast, room temperature (1 pkg.)

1/2 cup warm water (105-115° F)

5cups all-purpose flour

1/4cup granulated sugar

1teaspoon baking soda

1teaspoon baking powder

1teaspoon table salt

1stick cold butter, cubed

1cup pumpkin puree (or plain pumpkin pie filling)

1cup buttermilk

Melted butter

1. Dissolve yeast in warm water in a small bowl; set aside.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. 
3. Using the flat blade of a stand mixer or a pastry blender, cut the 1 stick cubed butter into the dry ingredients until butter pieces are the size of peas.
4. Stir together pumpkin puree and buttermilk.
5. Add pumpkin mixture to the flour mixture along with the yeast mixture. Stir just until ingredients are moistened. 
6. Cover bowl with plastic wrap; refrigerate at least 1 hour or overnight.
7. Preheat oven to 450° F. Coat two 9-inch-round cake pans with nonstick spray. 
8. Turn dough out onto a lightly floured surface. Knead dough lightly 4 to 5 times to incorporate the flour.
9. Roll dough to a thickness of 1/2-inch. Cut dough with a 2-inch floured cutter to form 12 biscuits. 
10. Place biscuits in one of the prepared pans. 
11. Gather remaining dough scraps, then gently roll out dough again. Cut 12 more biscuits and place in second pan.
12. Brush tops of biscuits with melted butter bake biscuits until lightly golden, 12 tp 13 minutes.

Make Ahead: This dough will keep 2 to 3 days stored in the refrigerator. 

You can even cut the dough into biscuits and place the biscuits into the prepared pans. Cover the biscuits and chill them up to 1 day before baking as directed.

Buttermilk Angel Biscuits: Replace pumpkin puree with an additional 1 cup buttermilk. Omit pumpkin pie spice.

Lyle's Pumpkin Pie Bars

Decisions, decisions! Which do I like best—the Pumpkin Cream Cheese Streusel Bars I made yesterday or the Pumpkin Pie Bars I made today? Actually they are both delicious. 
Yesterday's bars, that I took to a potluck dinner, remind me of a square of pumpkin cheesecake and they were a big hit at the gathering. 
Today's Pumpkin Pie Bars are also creamy, have a rich orange color; they are more like a cookie bar, and definitely tempt my taste buds! These are actually the bars that Lyle Hight made when his wife Jane hosted Literary League in October. They were SO good that I searched the internet for the recipe. In the process I found the Pumpkin Cream Cheese Streusel Bar recipe.
Since I wanted more pumpkin bars for tomorrow's K-State tailgate, I finally emailed Jane and she forwarded the recipe Lyle used. It is actually a Libby's recipe but I will refer to it as Lyle's Pumpkin Pie Bars so I'll be able quickly reference it in the future and not confuse it with others with similar names.
Decisions like this are hard, but them someone has to test (and taste) all these pumpkin recipes! 

Lyle's Pumpkin Pie Bars    Yield: 13" x 9" pan
1 1/3 cup all-purpose flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup cold butter, cut up
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped pecans
1 (8 oz.) pkg. cream cheese, softened (or use Neufchatel Cheese)
3 eggs
1 (15 oz.) can plain pumpkin (or homemade pumpkin puree)
1 tablespoon pumpkin pie spice, purchased or homemade)

1. Preheat oven to 350°. Line a 13" x 9" pan with foil, with ends of foil extending over sides; spray with cooking spray. This will make it easy to remove bars and cut them. Besides, once the bars are out of the pan, the baker can easily trim off both ends and sample the results . . . and no-one has to know!
   
2. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended.
   
3. Cut in butter with flat blade of stand mixer (or use a pastry blender) until mixture resembles coarse crumbs.
   
4. Stir in oats and pecans. 
   
5. Reserve 1 cup of crumb mixture; press remaining mixture onto bottom of prepared pan. Bake 15 minutes. 
   
6. Beat cream cheese and remaining 1/2 cup of granulated sugar until blended; add eggs, one at a time, then pumpkin and spice, mixing until well blended.
7. Pour evenly over crust. Sprinkle with reserved oat mixture.
   
8. Bake 25 minutes or until a knife inserted in center comes out clean.
   
9. Cool for 10 minutes on a wire rack. Then use foil to transfer dessert from pan to wire rack; cool completely.
   
10. Store in tightly covered container in refrigerator.

Recipe without photos . . .

Lyle's Pumpkin Pie Bars    Yield: 13" x 9" pan

1 1/3 cup all-purpose flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup cold butter, cut up
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped pecans
1 (8 oz.) pkg. cream cheese, softened (or use Neufchatel Cheese)
3 eggs
1 (15 oz.) can plain pumpkin (or homemade pumpkin puree)
1 tablespoon pumpkin pie spice, purchased or homemade)

1. Preheat oven to 350°. Line a 13" x 9" pan with foil, with ends of foil extending over sides; spray with cooking spray. This will make it easy to remove bars and cut them. Besides, once the bars are out of the pan, the baker can easily trim off both ends and sample the results . . . and no-one has to know!
2. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended.
3. Cut in butter with flat blade of stand mixer (or use a pastry blender) until mixture resembles coarse crumbs.
4. Stir in oats and pecans. 
5. Reserve 1 cup of crumb mixture; press remaining mixture onto bottom of prepared pan. Bake 15 minutes. 
6. Beat cream cheese and remaining 1/2 cup of granulated sugar until blended; add eggs, one at a time, then pumpkin and spice, mixing until well blended.
7. Pour evenly over crust. Sprinkle with reserved oat mixture.
8. Bake 25 minutes or until a knife inserted in center comes out clean.
9. Cool for 10 minutes on a wire rack. Then use foil to transfer dessert from pan to wire rack; cool completely.
10. Store in tightly covered container in refrigerator.

Pumpkin Cream Cheese Streusel Bars

I made these bars for today's (early) Neighbor to Neighbor Thanksgiving dinner and they were yummy, reminiscent of pumpkin cheesecake but much easier to prepare. The recipe called for Pumpkin Pie Mix (pumpkin with added sugar and spices) but since I use homemade pumpkin puree, I have included the conversion method at the end of the recipe. 

Pumpkin Cream Cheese Streusel Bars   Yield: 13 x 9-inch pan 

1 3/4 cups  all-purpose flour

1 cup  quick or old-fashioned oats

3/4 cup  packed brown sugar

1/2 cup (1 stick) butter, melted

1 pkg. (8 oz.)  cream cheese, softened

1/2 cup  granulated sugar

3 tablespoons cornstarch

1 teaspoon pumpkin pie spice

2 large eggs

1 can (30 oz.) Pumpkin Pie Mix•
Chopped walnuts, optional -- I had about 1/2 cup that I added to the top before baking

Whipped cream, optional

1. Preheat oven to 350° F. Spray or grease a 13 x 9-inch baking pan.
2. Combine flour, oats and brown sugar in large bowl. 
   
3. Stir in butter until moistened. 
   
4. Reserve 3/4 to 1 cup mixture for topping. Press remaining oat mixture onto bottom of prepared pan. 
   
5. Beat cream cheese, granulated sugar, cornstarch and pumpkin pie spice in large mixer bowl until smooth. 
   
6. Beat in eggs. 
   
7. Beat in pumpkin pie mix. 
8. Pour over crust in pan. 
   
9. Sprinkle with reserved oat mixture + I added a few chopped walnuts, too.
   
10. Bake for 45 to 50 minutes or until knife inserted in center comes out clean. 
11. Cool completely in pan on wire rack. 
    
12. Refrigerate for 1 to 2 hours.
13. Serve with whipped topping , if desired.
    

*To substitute one 15 oz. can of plain pumpkin (or equivalent of homemade puree) for one 15 oz. can of Pumpkin Pie Mix, add 3/4 cup of sugar (I used brown sugar) + 1-1/2 teaspoons pumpkin pie spice to the puree. 

Recipe without photos . . .

Pumpkin Cream Cheese Streusel Bars   Yield: 13 x 9-inch pan 

1 3/4 cups  all-purpose flour

1 cup  quick or old-fashioned oats

3/4 cup  packed brown sugar

1/2 cup (1 stick) butter, melted

1 pkg. (8 oz.)  cream cheese, softened

1/2 cup  granulated sugar

3 tablespoons cornstarch

1 teaspoon pumpkin pie spice

2 large eggs

1 can (30 oz.) Pumpkin Pie Mix•
Chopped walnuts, optional -- I had about 1/2 cup that I added to the top before baking

Whipped cream, optional

1. Preheat oven to 350° F. Spray or grease a 13 x 9-inch baking pan.
2. Combine flour, oats and brown sugar in large bowl. 
3. Stir in butter until moistened. 
4. Reserve 3/4 to 1 cup mixture for topping. Press remaining oat mixture onto bottom of prepared pan. 
5. Beat cream cheese, granulated sugar, cornstarch and pumpkin pie spice in large mixer bowl until smooth. 
6. Beat in eggs. 
7. Beat in pumpkin pie mix. 
8. Pour over crust in pan. 
9. Sprinkle with reserved oat mixture + I added a few chopped walnuts, too.
10. Bake for 45 to 50 minutes or until knife inserted in center comes out clean. 
11. Cool completely in pan on wire rack. 
12. Refrigerate for 1 to 2 hours.
13. Serve with whipped topping , if desired.

*To substitute one 15 oz. can of plain pumpkin (or equivalent of homemade puree) for one 15 oz. can of Pumpkin Pie Mix, add 3/4 cup of sugar (I used brown sugar) + 1-1/2 teaspoons pumpkin pie spice to the puree.

Mini Cheese Crackers -- Cheddar & Rosemary

After our new (Nov./Dec. 2018) Cuisine At Home magazine arrived, Barry couldn’t stop thinking about the Mini Cheese Crackers featured on p. 18. They provided several suggestions of cheese-herb combinations. He used sharp Cheddar and added about 1 teaspoon of dried rosemary; everything else remained the same in their basic recipe. 

Although he usually leaves the baking to me, he took over the cracker making and baking and was quite pleased with the results. So was I!

Mini Cheese Crackers -- Cheddar & Rosemary (Barry’s version of the Cuisine At Home recipe)  (they say it makes 11 dozen; we didn’t get that many)

1 cup all-purpose flour

1 teaspoon kosher salt

1 teaspoon black pepper

4 tablespoons cold butter, diced

1 teaspoon chopped dried rosemary (this was our addition to their basic recipe

8 ounces shredded sharp Cheddar cheese (their original basic recipe called for Gruyére)

3 to 4 tablespoons cold water (it took an additional 2 to 3 tablespoons to get it to round into a ball)

1. Preheat oven to 350° with racks in upper and lower levels. Line baking sheets (we used two) with parchment.
2. Pulse together flour, salt, and pepper in a food processor.
   
3. Add butter and pulse until pea-sized.
   
4. Add cheese and pulse until dough resembles coarse meal.
   
5. Gradually pulse in water (a little at a time) until dough begins to form into a ball.
   
6. Remove from processor and round up dough into a compact ball, flatten, and then roll between 2 pieces of parchment to 1/8” thick. 
   
   
   
   
   
   
   
7. Cut dough into 1” pieces using a pizza cutter, or use a 1” cookie cutter.
8. Transfer to prepared baking sheet.
   
9. Bake crackers until golden and crisp, 15 to 20 minutes (took longer for Barry’s batch), rotating halfway through.
10. Transfer crackers on parchment to a wire rack; cool completely.
    
11. Store crackers in an airtight container for up to 1 week.

Cheesy Choices:

Parmesan & Sage: 8 oz. shredded aged Parmesan / 1 tsp. rubber sage / 1/2 tsp. garlic powder / decrease black pepper to 1/2 tsp.

Manchego & Cayenne: 8 oz. shredded aged Manchego / 1/4 tsp. cayenne pepper / decrease black pepper to 1/2 tsp.

Blue Cheese & Rosemary: 6 oz. blue cheese (such as Maytag), crumbled / 2 tsp. minced fresh rosemary / decrease black pepper to 1/2 tsp / omit water

Recipe without photos . . .

Mini Cheese Crackers -- Cheddar & Rosemary (Barry’s version of the Cuisine At Home recipe)  (they say it makes 11 dozen; we didn’t get that many)

1 cup all-purpose flour

1 teaspoon kosher salt

1 teaspoon black pepper

4 tablespoons cold butter, diced

1 teaspoon chopped dried rosemary (this was our addition to their basic recipe

8 ounces shredded sharp Cheddar cheese (their original basic recipe called for Gruyére)

3 to 4 tablespoons cold water (it took an additional 2 to 3 tablespoons to get it to round into a ball)

1. Preheat oven to 350° with racks in upper and lower levels. Line baking sheets (we used two) with parchment.
2. Pulse together flour, salt, and pepper in a food processor.
3. Add butter and pulse until pea-sized.
4. Add cheese and pulse until dough resembles coarse meal.
5. Gradually pulse in water (a little at a time) until dough begins form into a ball.
6. Remove from processor and round up dough into a compact ball, flatten, and then roll between 2 pieces of parchment to 1/8” thick. 
7. Cut dough into 1” pieces using a pizza cutter, or use a 1” cookie cutter.
8. Transfer to prepared baking sheet.
9. Bake crackers until golden and crisp, 15 to 20 minutes (took longer for Barry’s batch), rotating halfway through.
10. Transfer crackers on parchment to a wire rack; cool completely.
11. Store crackers in an airtight container for up to 1 week.

Cheesy Choices:

Parmesan & Sage: 8 oz. shredded aged Parmesan / 1 tsp. rubber sage / 1/2 tsp. garlic powder / decrease black pepper to 1/2 tsp.

Manchego & Cayenne: 8 oz. shredded aged Manchego / 1/4 tsp. cayenne pepper / decrease black pepper to 1/2 tsp.

Blue Cheese & Rosemary: 6 oz. blue cheese (such as Maytag), crumbled / 2 tsp. minced fresh rosemary / decrease black pepper to 1/2 tsp / omit water

Honey-drenched Greek Walnut Cake

This is the time of year that we are finishing up fall cooking classes, preparing write ups for spring classes, going to football games . . . and beginning to plan for Thanksgiving and Christmas. We have been doing a lot of cooking—many of our favorites but also trying a few new recipes and I finally found a little time to post this "honey of a cake" recipe that is chock full of walnuts and oh-so-delicious!

Honey-drenched Greek Walnut Cake      Makes one 9x9” square cake; about 12 serving

In ancient times honey cake played an important role in ceremonies and served as a sacrificial bread of the ancient Greeks. In Bohemia honey cake popped up in 1335 in Trnov, where they later spread to all corners of the Czech lands.

1 cup all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon lemon zest

3/4 cup butter

3/4 cup granulated sugar

3 egg

1/4 cup milk

1 cup walnuts, chopped + 12 walnuts to top cake servings if desired

Honey Syrup

1 cup honey

1 cup granulated sugar

3/4 cup water

1 teaspoon lemon juice

1. Preheat oven to 350° F. Spray and line a 9” square pan with parchment or foil, allowing 2 sides of the paper overlapping edges for easy removal of cake from pan.  Spray the paper. 
2. Combine the flour, baking powder, salt, cinnamon and lemon rind. Set aside.
3. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. 
4. Beat in the eggs one at a time. 
5. Beat in the flour mixture alternately with the milk, mixing just until incorporated; begin and end with the flour. 
6. Stir in the walnuts.
7. Pour batter into prepared pan. 
8. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. 
9. Allow to cool for 15 minutes, remove cake from pan (using edges of paper or foil), and then cut. 
10. Place a serving of cake on a plate and pour honey syrup over the top. Top with walnut if desired.

For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.