Interview with Chef Alli

I had the opportunity to interview Chef Alli. I was so honored that Chef Alli was able to do this interview for my podcast. Chef Alli and I had a great time together! I hope you find this interview interesting in knowing how Chef Alli became who she is today. Also, below are two recipes that she mentions in the interview if you would like to try them this Thanksgiving.





Chef Alli's Sweet Potato Crisp

Ingredients:

8 oz. cream cheese, softened
4-5 large sweet potatoes, peeled, chunked and cooked until fork-tender
1/4 cup brown sugar + 1 Tbs. brown sugar, divided use
1/2 tsp. pumpkin pie spice
1/2 Granny Smith apple, skin on, diced
2/3 cup chopped fresh cranberries, smashed
1/2 cup flour
1/2 cup whole oats
1/2 cup sugar
1/3 cup butter, softened
1/4 cup chopped toasted pecans
1 tsp. orange zest

Instructions:

In a large mixing bowl, beat cream cheese until smooth; beat in sweet potatoes, 1/4 cup brown sugar, & pumpkin pie spice. Spread sweet potato mixture into a greased 1 1/2 quart baking dish. Top sweet potato mixture with chopped apple, cranberries; sprinkle 1 Tbs. brown sugar over apples and cranberries. In same large mixing bowl, combine flour, oats, sugar and pecans; cut butter into this mixture until crumbly. Crumble butter mixture over top of mixture in pan and spread out evenly. Zest orange and sprinkle zest over oat mixture. Bake uncovered, in preheated 350 degree over for 35-40 minutes or until golden brown and hot throughout.


Chef Alli's Cranberry Walnut Dressing

Ingredients:

1/2 cup unsalted butter
1 Tbs. dried parsley
3/4 tsp. dried thyme
1/2 tsp. dried sage
1 large yellow onion, chopped
1 cup chopped celery
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup roughly chopped walnuts, toasted
1 lb. cubed bread or cornbread, dried or toasted
1/2 tsp. black pepper
1 tsp. kosher salt
3 cups strong vegetable broth, divided use

Instructions:

In a large sauté pan over medium low heat, bloom spices for a few seconds, just until fragrant. Add butter to sauté pan and melt, stirring to incorporate with spices; add onions and celery and cook until tender, approx. 8-10 minutes. Stir in raisins, cranberries, walnuts, ad bread cubes; season with salt and  pepper to taste. Place dressing into greased baking dish; pour 2 cups broth over all and toss to incorporate. Back, covered, at 350 degrees for 25-30 minutes, adding more broth during baking time if needed. Remove cover during last 10 minutes of baking time.

Recipe credit to:
Chef Alli

Country Living Vanilla Ice Cream

Summer is about having fun in the sun, going swimming, playing in the sprinkler and eating ice cream! Making homemade ice cream is something that my mother and I did every summer when I was a little girl. Now that I am an adult making homemade ice cream brings back memories of my mother "slaving" away in the heat of the summer making homemade ice cream for our family. The recipe that I am sharing with you below is my favorite homemade vanilla ice cream. 
 
Ingredients:

2 cups whole milk

1 cup sugar

4 egg yolks

pinch of salt

2 cups half and half

2 cups whipping cream

2 teaspoons vanilla extract

Directions:

1. Whisk together milk, sugar, egg yolks, and salt in a medium sauce pan.

Heat ingredients on medium high and whisk until mixture reaches a simmer. Then lower heat to medium and whisk for 5 minutes or until mixture begins to thicken.

(2 cups whole milk and 1 cup sugar in medium sauce pan)

(mix in 4 egg yolks)

(medium heat- whisk until mixture summers)

2. After mixture is thick, strain the mixture into a large bowl. Then whisk in half-and-half, whipping cream, and vanilla. Then cover and refrigerate until chilled, about 2 hours.

(pour mixture into a large bowl)

(pour in half-and-half)

(pour in whipping cream)

(measure 2 teaspoons of vanilla extract)

(whisk together)

3. Once mixture is chilled, uncover bowl and pour mixture into ice cream maker can, so the ice cream can be made.

(pour mixture into ice cream maker can)

4. Once the ice cream is done, you can serve it immediately or freeze it. Which ever way you decide enjoy your ice cream with any toppings of your choice or eat it just as it is!

(Enjoy!)

Cooking Tip:

Make sure you allow enough time for the ice cream mixture to chill in the refrigerator. Do not rush the process of making the homemade ice cream. Take your time in order for the ice cream to turn out very yummy! 

Ice cream recipe credit to:

 http://www.countryliving.com/recipefinder/vanilla-ice-cream-recipe-clv0610

Picture credit to:

Amanda Del Toro





Introduction

     Hello everyone, my name is Amanda Del Toro. I am from a small town called Hoyt, KS which is just 15 minutes north of Topeka. Ever heard of it? Some of you may have. I am currently a junior at Washburn University and I am majoring in Mass Media with an emphasis in Public Relations. I am excited to start my journey through this blog with cooking and baking all different types of recipes.

     My desire with this blog is to show/tell others that cooking, as well as baking, can be fun and easy. With that in mind, the focus for this blog is towards anyone and everyone that may or may not know anything about cooking/baking. I will go through every single step in how to make all varieties of recipes that will be on this blog, as well as a picture of the finished product. The recipes will range in all levels of difficulties from main entrées, healthy foods, deserts, etc.

     I am looking forward to sharing with you 20 different types of recipes that I have found that look appetizing. If you are not a cook/baker, keep an open mind to all the possibilities and memories cooking/baking can bring to life. With that said, I will conclude with a picture of an array of a  wonderful, appetizing and delicious looking meal.