tag:blogger.com,1999:blog-55855295770253034292024-03-13T14:31:52.527-07:00The Saturday ChefI am what I affectionately dub a Saturday Chef—a weekend warrior of the culinary variety, fortified by the education I have gleaned from two high school cooking classes, the Food Network and my own gastronomical experiments. So please stay tuned for fun recipes, inevitable disasters and hopefully, a lot of good food.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-5585529577025303429.post-67414038534297462952011-09-17T02:18:00.000-07:002011-09-18T21:55:37.817-07:00The Best Chocolate Chip Cookies Ever<div class="separator" style="clear: both; text-align: left;"><a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=chipcookies1.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/chipcookies1.jpg" /></a></div><br />
<div class="MsoNormal"></div>I’m actually embarrassed to make the forthcoming confession, but I’m going to do it anyway, because this is a safe place of sharing. <br />
<br />
<div class="MsoNormal">Here it is: I went to one of those yuppy suburban high schools, the kind that’s very similar to West Beverly High on “90210,” where the kids go to a school with uniforms and the scoreboards provided by Pespi, and have an Olympic-sized swimming pool and a field house with joint-cushioning springs underneath. </div><br />
<div class="MsoNormal">I’m not ashamed of my high school, because I got a great education and had a great time. More than that, I had some amazing lunches. Because <i style="mso-bidi-font-style: normal;">our cafeteria was awesome.</i> It was better than the food served in college, and even in some restaurants. I had access to salads, burgers, fries, hot pretzels, chicken sandwiches, fried cheese on Tuesdays, and even had two different flavors of low-fat ice cream twice a week. It was ‘til this day some of the best food I’ve ever had…and 11 years later, I still crave two things: salty French fries and nacho cheese, but mostly, the chocolate chip cookies. </div><br />
<div class="MsoNormal">I am a Cookie Monster. I inherited the gene from my grandmother, and the cookies I had at that school, the cookies I could smell baking in the hallway around the start of fourth period, were the best chocolate chip cookies I’ve ever had. And the reason my dessert of choice, my treat after a crappy day, my favorite snack to sneak into the movies is chocolate chip cookies. </div><br />
<div class="MsoNormal">A year ago, I set out to find the best chocolate chip cookie recipe, one that rivaled my high school’s freshly baked delights. </div><br />
<div class="MsoNormal">The recipe on the back of the Nestle Semi-Sweet Chocolate Chip bag was a good start, but I knew I could do better. And I tried a few others that were good, but they just weren’t right. I also refused to make a recipe by Jacques Torres that requires bread flour, a chocolate so fancy I couldn’t even find or afford it and 24 hours. After awhile, I felt like the Goldilocks of Chocolate Chip cookies. </div><br />
<div class="MsoNormal">Until I discovered this recipe. </div><br />
<div class="MsoNormal">And they are by far, the most perfect chocolate chip cookie that’s ever come out of my kitchen. They’re easy to make, chewy, chocolaty, decadent and with a little pinch of sea salt, they are a bit more complex than the average cookie. </div><br />
<div class="MsoNormal">So I might not use calculus or chemistry, but this is one lesson from high school I'll never forget. Go Highlanders!</div><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNoSpacing"><b>Best Chocolate Chip Cookie Ever</b></div><div class="MsoNoSpacing"><span style="font-size: 9pt;">Adapted from Savory Sweet Life</span></div><div class="MsoNoSpacing"><span style="font-size: 9pt;">Yield: About 3 dozen</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Ingredients</div><div class="MsoNoSpacing">1 cup (2 sticks) salted butter, softened</div><div class="MsoNoSpacing">½ cup granulated sugar</div><div class="MsoNoSpacing">1 ½ cup dark brown sugar</div><div class="MsoNoSpacing">2 eggs, room temperature</div><div class="MsoNoSpacing">2 tsp vanilla extract</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">2 ¾ cup all-purpose flour</div><div class="MsoNoSpacing">½ tsp. smallish-medium coarse sea salt, plus more for sprinkling (do not use table salt)</div><div class="MsoNoSpacing">1 tsp. baking soda</div><div class="MsoNoSpacing">1 ½ tsp. baking powder</div><div class="MsoNoSpacing">2 cups semi-sweet chocolate chips</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNormal">Directions</div><div class="MsoNormal">Pre-heat oven to 360 degrees. </div><div class="MsoNormal">Cream butter, white and dark brown sugar until it is nice and fluffy, about 3 minutes on medium-high. Add both eggs and vanilla and beat for another 2 minutes. </div><div class="MsoNormal">In a separate bowl mix in flour, salt, baking soda and baking powder. Whisk to combine. Add half of flour mixture to sugar and eggs and beat just enough to incorporate. Scrap down the sides with a spatuala and add the rest of the dry ingredients and blend again. </div><div class="MsoNormal">Add the chocolate chips. Mix until well-distributed. The batter should be somewhat thick but airy. </div><div class="MsoNormal">Drop about 2 tablespoons (or you can use a medium cookie scoop) onto a parchment-lined baking sheet. Gently pat or shape cookies into a smooth round shape. Sprinkle cookies with a scant amount of sea salt. This is optional, but it adds great texture and the burst of salt both highlights and contrasts the flavors. </div><div class="MsoNormal">Bake for 12 to 15 minutes or just until the cookies are a light golden broken. Remove from the heat, but allow cookies to remain on the baking sheet for another 5 minutes, and then transfer to a cool, non-porous surface lined with parchment paper. Allow cookies to cool for another few minutes. It will take the willpower of a saint, but try anyway. ;) </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div>Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com0tag:blogger.com,1999:blog-5585529577025303429.post-32752338845626024952011-07-20T23:00:00.000-07:002011-07-20T23:00:45.894-07:00Baked Salmon with Sautéed Corn and Black Bean Salad<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNormal">I must confess that when I first started cooking I was extremely nervous to work with seafood.<span style="mso-spacerun: yes;"> </span>It’s expensive; it cooks quickly and if you ruin it, you’ve wasted the ingredients as well as the money used them buy them. When I fry shrimp, I cook them on high alert with a little knot in my stomach.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><span></span>I've also learned that with seafood, especially something as luxuriously rich as salmon, less is more. When I splurge on salmon fillets, I simply bake it and pair it with a baked potato or a light vegetable salad.<span style="mso-spacerun: yes;"> </span>I had inspiration for this dish, Baked Salmon with Sauteed Corn and Black Bean Salad, for months and I finally cobbled it together with different recipes and my own baked salmon.<span style="mso-spacerun: yes;"> </span>It’s light, refreshing, impressive and deceptively simple.<span style="mso-spacerun: yes;"> </span>In other words, it’s perfect for summer!<span style="mso-spacerun: yes;"> </span>Especially if you’re in the middle of this brutal heatwave! </div><span style="mso-spacerun: yes;"></span><div class="MsoNormal"><br />
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</style> <![endif]--></div><div class="MsoNormal"><span></span>1 ½ pound fresh salmon fillet</div><div class="MsoNormal">Butter</div><div class="MsoNormal">Seasoning Salt such as Lawry’s</div><div class="MsoNormal">Pepper</div><div class="MsoNormal">Garlic Salt</div><div class="MsoNormal">Olive Oil</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Corn and Black Bean Salad</b></div><div class="MsoNormal">adapted from recipe at epicurious.com</div><div class="MsoNormal"><b> </b></div><div class="MsoNormal">2 cups sweet corn, removed from the cob or thawed if frozen</div><div class="MsoNormal">1 15 ounce can black beans, thoroughly rinsed</div><div class="MsoNormal">¼ cup green onions, thinly sliced</div><div class="MsoNormal">2 tablespoons cilantro, chopped</div><div class="MsoNormal">3 tablespoons fresh basil leaves, chopped</div><div class="MsoNormal">Salt, Pepper</div><div class="MsoNormal">Olive Oil</div><div class="MsoNormal"><span style="color: black; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 tablespoon of lime juice (from about 1 lime)</span></div><div class="MsoNormal"><span style="color: black; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 <span style="mso-spacerun: yes;"> </span>tablespoons fresh orange juice </span></div><div class="MsoNormal"><span style="color: black; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 tablespoons of olive oil</span></div><div class="MsoNormal"><span style="color: black; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Pinch ground cumin </span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"></span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><br />
</span><b>Salmon</b></div><div class="MsoNormal">Pre-heat oven to 375 degrees.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal">Line baking sheet with aluminum foil, drizzle with about 1 tablespoon of olive oil and spread evenly.<span style="mso-spacerun: yes;"> </span>Place fish on baking sheet.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal">Season fish moderately with seasoning salt and pepper and conservatively with garlic salt.<span style="mso-spacerun: yes;"> </span>Cut 2 pats of butter and cut or break it into pieces with your fingers.<span style="mso-spacerun: yes;"> </span>Dot fish with butter.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal">Place fish in oven and bake for 13 to 17 minutes or until fish is an opaque pink.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Corn and Black Bean Salad</b> </div><div class="MsoNormal">Heat skillet over medium heat and add about 1 tablespoon of olive oil.<span style="mso-spacerun: yes;"> </span>When oil is hot, add corn.<span style="mso-spacerun: yes;"> </span>Season lightly with salt and pepper.<span style="mso-spacerun: yes;"> </span>Toss or stir frequently until corn is begins to brown, about 5 to 7 minutes.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal">Remove from heat and set aside to prepare vegetables and herbs.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal">Add corn, black beans, green onions, cilantro and basil to medium bowl and mix to combine.<span style="mso-spacerun: yes;"> </span>Season with salt and pepper.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal">Mix lime juice, orange juice, pinch of cumin and olive oil in a smaller bowl. Add most of dressing to corn salad and stir to combine.<span style="mso-spacerun: yes;"> </span>Taste.<span style="mso-spacerun: yes;"> </span>Salad should be moist, but not wet.<span style="mso-spacerun: yes;"> </span>Add the rest if needed.<span style="mso-spacerun: yes;"> </span>Set aside for 10 minutes.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal">Place a portion of salmon on place about spoon on corn salad.<span style="mso-spacerun: yes;"> </span>Drizzle with remaining dressing if you wish.<span style="mso-spacerun: yes;"> </span>Enjoy!<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><span> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com0tag:blogger.com,1999:blog-5585529577025303429.post-73081536493620872092011-06-22T01:39:00.000-07:002011-06-22T13:49:46.863-07:00Chocolate Cheesecake Cupcakes<div class="MsoNoSpacing"><br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=3choccheesecup.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/3choccheesecup.jpg" /></a> </div><div class="MsoNoSpacing"><br />
I have already spoken about the <a href="http://saturday-chef.blogspot.com/2010/12/power-of-ganche-chocolate-torte-with.html">Power of Ganche</a>, how I believe it has the ability to heal many things. Life, especially in these charged times, can be hard. It’s hard dealing with things like prolonged unemployment and all of the frustration that comes with it. I have been without a paying job for more months than I can share without shame, and some days—usually the ones when I know a job I was cautiously excited about is filled—are especially maddening. </div><div class="MsoNoSpacing">Early one morning, I stumbled across a peppy, can-do woman hosting a Food Network show called “Chic and Easy.” She whipped up these cupcakes in a flourish of movement and optimism. </div><div class="MsoNoSpacing">At a more reasonable hour, I did the same, needing to accomplish something that day. The result was one of the best desserts I’ve ever had. They were rich and decadent and not overly sweet. I don’t like messing with sticky frosting, because I manage to get it everywhere, but coating these fudgy gems was a mess-less breeze. </div><div class="MsoNoSpacing">So when life is bearing down a little too hard, try out these Chocolate Cheesecake Cupcakes and let the ganache do its job.</div><div class="MsoNoSpacing"><br />
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<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=2choccheesecup.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/2choccheesecup.jpg" /></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"></div><h1><span style="color: windowtext; font-family: "Arial","sans-serif"; font-size: 11pt; font-weight: normal; line-height: 115%;"></span></h1><h1><span style="color: windowtext; font-family: "Arial","sans-serif"; font-size: 11pt; font-weight: normal; line-height: 115%;"></span></h1><b>Chocolate Cheesecake Cupcakes with Ganache Frosting </b><br />
<div class="MsoNoSpacing">by Mary Nolan</div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Ingredients </div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">1 cup all-purpose flour </div><div class="MsoNoSpacing">1/2 cup unsweetened cocoa powder </div><div class="MsoNoSpacing">1 teaspoon baking powder </div><div class="MsoNoSpacing">1/2 teaspoon salt 6 tablespoons butter, softened </div><div class="MsoNoSpacing">3/4 cup sugar, plus 2 tablespoons </div><div class="MsoNoSpacing">1 egg, at room temperature </div><div class="MsoNoSpacing">2/3 cup milk, at room temperature </div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">4 ounces cream cheese, softened </div><div class="MsoNoSpacing">2 teaspoons vanilla extract </div><div class="MsoNoSpacing">2 tablespoons mini semisweet chocolate chips </div><div class="MsoNoSpacing">2 tablespoons chopped pecans </div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Ganache frosting, recipe follows</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b>Directions</b></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Place rack in the middle of oven and preheat to 350 degrees F. </div><div class="MsoNoSpacing">Line 12 muffin cups with cupcake papers. </div><div class="MsoNoSpacing">In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. Using a mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half of the flour mixture and stir until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined. Set aside. </div><div class="MsoNoSpacing">In a small bowl, mix together the cream cheese, 2 tablespoons sugar, and vanilla.</div><div class="MsoNoSpacing">Stir in the chocolate chips and pecans. </div><div class="MsoNoSpacing">Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each (about a tablespoon), then top with remaining batter. Filling cream cheese filling should not be visible. </div><div class="MsoNoSpacing">Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack. </div><div class="MsoNoSpacing">Dip each cupcake into the ganache, forming an even layer of frosting. Top with chopped pecans if you wish. Place in the refrigerator to set, about 15 minutes. </div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b>Ganache Frosting: </b></div><div class="MsoNoSpacing">3/4 cup semisweet chocolate chips </div><div class="MsoNoSpacing">1/2 cup heavy cream </div><div class="MsoNoSpacing">1/2 teaspoon instant espresso powder, optional</div><div class="MsoNoSpacing">Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using). Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.</div><div class="MsoNoSpacing"><br />
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</div>Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com2tag:blogger.com,1999:blog-5585529577025303429.post-7754937961069767252011-06-22T00:47:00.000-07:002011-06-22T00:47:15.321-07:00Photo Crisis Averted!You could only imagine my surprise when I checked out my blog one day on my brand new, awesome iPhone, and discovered that all of my pictures had been replaced with a really annoying "Bandwidth Exceeded" image (it's worse than the Twitter Fail Whale). Apparently people took my photos and a really hot animation of "Supernatural's" Jared Padalecki doing shirtless chin-ups and linked them to their own sites without uploaded it to a separate account, thus draining my bandwidth. Grrrrrr.<br />
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All of that unpleasantness has been remedied, so enjoy the restored pictures and recipes. A new post will be up ASAP, and it's an awesome one! <br />
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Kira, Saturday ChefKirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com0tag:blogger.com,1999:blog-5585529577025303429.post-1148519418042881442011-06-06T00:01:00.000-07:002011-06-21T23:43:53.853-07:00Veggies At Last: Asian Chicken SaladI was perusing my blog last week, tweaking older recipes and deleting some embarrassing ones, and I noticed that there was nary a vegetable side dish or entrée posted. And I worried if people thought that I didn’t like vegetables or if I had scurvy.<br />
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<div class="MsoNoSpacing">While I don’t crave the sweet crunch of a carrot, I am pretty partial to vegetables. Thus, I immediately looked for a scrumptious veggie-only dish to post. </div><div class="MsoNoSpacing">For the record, I actually love salad, especially a good Greek one with no anchovies and lots of feta and black olives. But I digress. This salad is different as it uses Napa Cabbage, which is a new, and pretty awesome, ingredient for me. I really loved the idea of using a peeler to shave ribbons of carrots and how the whole thing came together rather quickly with the work of my Ginsus. This salad is very refreshing and sweet, and while I didn’t photograph it with the low mein noodles, they are the perfect addition of crunch and texture. The dressing is tangy and a little sweet, and compliments all ingredients wonderfully. </div><br />
<div class="MsoNoSpacing">Don’t worry, fellow Saturday Chefs, this might be the first veggie-centric post, but it will not be the last! </div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8_sizPkVl8E/TgGOyML82nI/AAAAAAAAADo/P5HKn38dR18/s1600/chickensalad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-8_sizPkVl8E/TgGOyML82nI/AAAAAAAAADo/P5HKn38dR18/s640/chickensalad.jpg" width="480" /></a></div><br />
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</div><div class="MsoNoSpacing"><b>Asian Chicken Salad</b></div><div class="MsoNoSpacing">Adapted from recipe by Giada De Laurentiis</div> <br />
<div class="MsoNoSpacing">Salad:</div><div class="MsoNoSpacing">1 large carrot, peeled </div><div class="MsoNoSpacing">3 cups shredded napa cabbage, about ½ of a cabbage</div><div class="MsoNoSpacing">3 cups shredded romaine lettuce, from 1 small romaine heart</div><div class="MsoNoSpacing">1 small red bell pepper, seeded and deveined, thinly sliced</div><div class="MsoNoSpacing">2 tablespoons fresh mint leaves, chopped</div><div class="MsoNoSpacing">2 cups chicken breasts, cooked</div><div class="MsoNoSpacing">Chow Mein Noodles, optional</div><div class="MsoNoSpacing">Dressing:</div><div class="MsoNoSpacing">1/4 cup vegetable oil </div><div class="MsoNoSpacing">2 tablespoons low-sodium soy sauce</div><div class="MsoNoSpacing">2 tablespoons rice vinegar</div><div class="MsoNoSpacing">1/2 teaspoon granulated sugar</div><div class="MsoNoSpacing">Black Pepper, optional</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Directions</div><div class="MsoNoSpacing">For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, red bell pepper, mint, and chicken. *If you're a vegetarian, just nix the chicken.</div><div class="MsoNoSpacing">For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with pepper, to taste, if using. </div><div class="MsoNoSpacing">Plate salad in a mound, spoon a bit of the dressing over the salad and toss. Garnish with the chow mein noodles and serve.</div><div class="MsoNoSpacing">Chef’s Note: I only dress an entire salad if I know the majority of it will be eaten. Otherwise, I just dress the salad on the plates just before serving. </div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><br />
</div>Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com0tag:blogger.com,1999:blog-5585529577025303429.post-59537883046454347052011-05-27T22:56:00.000-07:002011-06-21T23:47:27.497-07:00Blueberry Crumb Cake<div class="MsoNoSpacing">When I was fifteen, I used to listen to my parents’ old comedy tapes. Yes, the NSYNC and Christina Aguilera obsession would come years later as I was a late-bloomer in every regard. On my favorite tape, Bill Cosby famously boasted about the nutritious benefits of chocolate cake for breakfast (EGGS!!! MILK!!!! WHEAT!!!), and I have taken it to heart as wisdom and truth. If a decadent, gooey chocolate cake is satisfactory for breakfast, then certainly a Blueberry Crumb Cake has to be even better, because it has fruit! FRUIT!</div><div class="MsoNoSpacing">Like a lot of my favorite recipes, I made this cake on a whim. My mom needed a dessert for a party at work and didn’t remember until the last minute. I went through the cabinets and found I had all of the ingredients to make this cake, and it was in the oven twenty minutes later (I cannot make a decent layer cake from scratch to save my life, so if I can make this and share it with you all, you can do it too!).</div><div class="MsoNoSpacing">My mom later told me that the cake was gone in less than fifteen minutes after she sat it out. After I had a decent slice, I understood why. The cake is lightly sweet; the streusel is spicy and sweet and the blueberries provide a sharp tang. It’s the perfect contrast of taste, and it’s surprisingly light, making it perfect for breakfast or dessert, if you must to be traditional.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-91ZyROddZbU/TgGP07WdyoI/AAAAAAAAADs/BEl-tqIF23Y/s1600/bluecrumbcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-91ZyROddZbU/TgGP07WdyoI/AAAAAAAAADs/BEl-tqIF23Y/s1600/bluecrumbcake.jpg" /></a></div></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><b>Blueberry Crumb Cake</b></div><div class="MsoNoSpacing">Ina Garten</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNormal">Ingredients</div><div class="MsoNormal">For the streusel: </div><div class="MsoNormal">1/4 cup granulated sugar</div><div class="MsoNormal">1/3 cup light brown sugar, lightly packed</div><div class="MsoNormal">1 teaspoon ground cinnamon</div><div class="MsoNormal">1/8 teaspoon ground nutmeg</div><div class="MsoNormal">1/4 pound (1 stick) unsalted butter, melted</div><div class="MsoNormal">1 1/3 cups all-purpose flour</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the cake: </div><div class="MsoNormal">6 tablespoons unsalted butter, at room temperature (3/4 stick)</div><div class="MsoNormal">3/4 cup granulated sugar</div><div class="MsoNormal">2 extra-large eggs, at room temperature</div><div class="MsoNormal">1 teaspoon pure vanilla extract</div><div class="MsoNormal">1/2 teaspoon grated lemon zest</div><div class="MsoNormal">2/3 cup sour cream (full or reduced-fat)</div><div class="MsoNormal">1 1/4 cups all-purpose flour</div><div class="MsoNormal">1 teaspoon baking powder</div><div class="MsoNormal">1/4 teaspoon baking soda</div><div class="MsoNormal">1/2 teaspoon kosher salt</div><div class="MsoNormal">1 cup fresh blueberries</div><div class="MsoNormal">Confectioners' sugar for sprinkling</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Directions</div><div class="MsoNormal">Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the streusel: </div><div class="MsoNormal">Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the cake: </div><div class="MsoNormal">Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.</div><br />
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. (NOTE: You probably won’t use all of the streusel topping. I’ve made this cake a few times, and always had a little left over. It does taste delicious, so feel free to use it all for an extra-crumby cake). Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com2tag:blogger.com,1999:blog-5585529577025303429.post-45994910223605767602011-05-16T15:09:00.000-07:002011-06-21T23:58:55.295-07:00Saturday Chef's Easy Marshmallow Pops<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rd5WiMAAZJU/TgGRCpbt8uI/AAAAAAAAADw/c0bxKdpn6n0/s1600/mpops3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rd5WiMAAZJU/TgGRCpbt8uI/AAAAAAAAADw/c0bxKdpn6n0/s1600/mpops3.jpg" /></a></div><br />
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<div class="MsoNormal">When I was little and bored, my dad and sister and I would play the taste-test game. We would close our eyes and try to guess the item of food we were given. Looking back, I think it was just a way for my parents to get more fruit and veggies in our systems, but back then it was wholesome family fun. (At least until my dad gave me vinegar and we retaliated with liquid soap. Needless to say that was the end of the taste-test game). </div><div class="MsoNormal">I think that’s where I learned that playing with your food could be fun. Thus one day when it was raining and hailing in late April, and my niece was visiting, I decided it was time to play with chocolate and marshmallows and whatever toppings I could find. Marshmallow Pops are just now starting their fifteen minutes of culinary fame, and I see why. They are delicious, easy and fun to make, and did I mention they are delicious. The combinations of toppings are endless and they are perfect for entertaining. </div><div class="MsoNormal">Going to a friend’s baby shower? Use pink or blue sprinkles. Have a boyfriend who loves S’Mores? Use graham crack crumbs. Want something fabulous and unique? Try chopped bacon if you’re nasty! </div><div class="MsoNormal"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iO5tQFiYA3k/TgGRLg5_3nI/AAAAAAAAAD0/XjWLsUYIAMM/s1600/mpops1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iO5tQFiYA3k/TgGRLg5_3nI/AAAAAAAAAD0/XjWLsUYIAMM/s1600/mpops1.jpg" /></a></div><br />
</div><div class="MsoNormal"><i> 28 marshmallows and 28 lollipop sticks. </i></div><div class="MsoNormal"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QLaLg2VQwfU/TgGRThPenrI/AAAAAAAAAD4/SfI9xzRm5iI/s1600/mpops2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QLaLg2VQwfU/TgGRThPenrI/AAAAAAAAAD4/SfI9xzRm5iI/s1600/mpops2.jpg" /></a></div><i> </i><i> Ready for a chocolate bath. </i></div><div class="MsoNormal"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-p9AqwIyFsH8/TgGRhDZ-_FI/AAAAAAAAAD8/Od2TQCA6cHE/s1600/mpops4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-p9AqwIyFsH8/TgGRhDZ-_FI/AAAAAAAAAD8/Od2TQCA6cHE/s1600/mpops4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoNormal"></div><div class="MsoNormal"><i> Yes, I went there, and it was delicious!</i></div><br />
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<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Marshmallow Pops</b></div><div class="MsoNormal">12 ounces milk chocolate</div><div class="MsoNormal">25 to 30 large marshmallows</div><div class="MsoNormal">Toppings: </div><div class="MsoNormal">chopped, toasted nuts</div><div class="MsoNormal">toasted coconut</div><div class="MsoNormal">sprinkles</div><div class="MsoNormal">graham cracker crumbs</div><div class="MsoNormal">bacon, cooked and chopped</div><div class="MsoNormal">Special Equipment:</div><div class="MsoNormal">25 to 30 lollipop sticks or popsicle sticks</div><div class="MsoNormal">Wax Paper</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Push sticks into marshmallows. Line a baking sheet with wax paper. To toast coconut or chopped nuts, toss lightly in a skillet over medium heat. Remove from heat and skillet when coconut is a light brown and/or when nuts darken slightly and are fragrant, about 3 to 5 minutes.</div><div class="MsoNormal">You will need to make a double-boiler. Find a medium sized pot and heat-proof bowl. Make sure you can set the bowl just inside of the pot. There should be room between the bottom of the bowl and the bottom of the pot. </div><div class="MsoNormal">Add some water in a pot and simmer it over low heat. Place chocolate in a heat-proof bowl. When water simmers, place bowl of chocolate inside the pot, making sure the water does not touch the bottom of the pot. Stir chocolate frequently. </div><div class="MsoNormal">When chocolate is melted, remove from heat. Submerge marshmallows in chocolate. If necessary, use a spoon to coat the entire marshmallow. Holding by the stick, remove the marshmallow, shaking gently to remove excess chocolate. Immediately coat with desired toppings. Place stick-side up onto baking sheet lined with wax paper. When all marshmallows are coated, place in the fridge to harden chocolate. Serve! </div><div class="MsoNormal">NOTE: I generally keep my chocolate over the pot of water so it will stay warm for longer. If it cools and becomes too thick for dipping, simply place make-shift double boiler over low heat to re-melt chocolate. </div>Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com2tag:blogger.com,1999:blog-5585529577025303429.post-35021156743031899942011-05-01T00:45:00.000-07:002011-06-22T00:03:57.984-07:00Saturday Chef's Turkey Black Bean Chili<div class="MsoNormal">Like Picasso, I go through periods where I am obsessed with one ingredient. I’ll put it in everything, much to the annoyance of anyone who frequently eats my food. </div><div class="MsoNormal">DISCLAIMER: Before I continue, please don’t think that I’m saying that I cook like Picasso painted. I’m not delusional. Okay, back to the blog.</div><div class="MsoNormal">I just want to explore the possibilities of new ingredients, broaden my culinary horizons. And I do so with every new vegetable or spice I experiment with. </div><div class="MsoNormal">Picasso had his blue period; I had my black bean period. </div><div class="MsoNormal">I discovered the magic beans years ago and put them in everything from salads to soups to shrimp nachos. A few months ago, I found a recipe for slow-cooker black bean chili while trolling my favorite foodie sites. It had tons of great reviews and seemed pretty simple, so I decided to make an attempt. It was an unmitigated disaster. I’m not one to cry over bad chili, but I was tempted, mainly because I acted against my better judgment and didn’t rinse the beans. The recipe said not to. Epic mistake, and I knew better. Saturday Chef Rule #8: Trust your instincts! Listen to that voice inside your head. </div><div class="MsoNormal">I loved the idea of black bean chili with ground turkey, and the flavors were there, so I did a major overall. I traded the slow cooker for my trusty Dutch oven. I rinsed each can of black beans so thoroughly they lightened in color. I added more vegetables. After a lot of tweaking and dozens of cans of black beans, I finally got a chili I love. It’s flavorful, but not overly spicy. It’s mild enough that my eight-year-old niece will gobble up two bowls of it. In fact, it was her idea to garnish it with cheddar cheese, a future foodie, that one. This is a tight, delicious, smooth chili, thanks to the black beans and ground turkey (another obsession of mine). It’s perfect on its own or you can put it on nachos or a hot dog or anything you want. </div><div class="MsoNormal">So start your black bean period, and try out this chili for Cinco de Mayo or, ya know, Tuesday. </div><br />
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<b>Turkey Black Bean Chili</b><br />
<br />
1 lb. ground turkey (85/15 mix)<br />
<div class="MsoNormal">1 yellow onion, minced</div><div class="MsoNormal">2 tablespoons Extra Virgin Olive Oil</div><div class="MsoNormal">2 cloves garlic, minced</div><div class="MsoNormal">2 cups of bell peppers, red, yellow, orange, green, chopped*</div><div class="MsoNormal">1 teaspoon dried basil (or 5 to 8 fresh basil leaves, chopped)</div><div class="MsoNormal">2 tablespoons of tomato paste</div><div class="MsoNormal">3 15oz cans of black beans, thoroughly rinsed</div><div class="MsoNormal">1 14oz can of diced tomatoes and juice</div><div class="MsoNormal">3 cups low-sodium chicken or vegetable broth</div><div class="MsoNormal">½ tablespoon chili powder</div><div class="MsoNormal">1 ½ teaspoon dried oregano</div><div class="MsoNormal">2 tablespoons apple cider vinegar, divided</div><div class="MsoNormal">Salt, pepper</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add ground turkey to hot, heavy-bottomed Dutch oven over medium-high heat. Season lightly with seasoning salt or salt and pepper. Cook until, stirring often, until turkey is nearly cooked through. Place in bowl and set aside. </div><div class="MsoNormal">In the same pot, heat olive oil over medium-high heat. When hot, add minced onions. Season lightly with salt and pepper. Sautee onions until they are just beginning to turn golden brown, about 5 minutes. Add bell peppers and minced garlic. Cook for about 2 minutes. Add the can of diced tomatoes and juices, and tomato paste. Stir and cook until tomatoes are heated through, about 2 to 3 minutes. Add the well-rinsed black beans, cooked ground turkey and enough broth to just cover the mixture, about 3 cups. Stir to combine. Season with chili powder, dried oregano, dried basil, salt and pepper.</div><div class="MsoNormal">Stir to combine and cook until chili begins to boil. Add 1 tablespoon of apple cider vinegar. Reduce heat to low. Simmer partially covered for 30 minutes. I just crack the lid a little bit to let steam escape, and the flavors concentrate.</div><div class="MsoNormal">After 30 minutes, stir, taste and adjust seasonings as needed. Simmer for another 15 to 20 minutes, stirring occasionally. Chili should be tightening up. Taste once more and add remaining tablespoon of vinegar and cook for 10 more minutes, uncovered. Plate and garnish with sour cream or cheddar cheese. Enjoy! </div><div class="MsoNormal">*Vegetarian option: Use vegetable broth instead of chicken and add one can of rinsed chick peas instead of turkey. </div>Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com2tag:blogger.com,1999:blog-5585529577025303429.post-49344040554901493262011-04-15T22:22:00.000-07:002011-06-22T00:21:25.627-07:00Old-Fashioned Strawberry Preserves<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SKYOkAUzwFo/TgGW7Dc9YmI/AAAAAAAAAEE/fH9LwNmfyLU/s1600/berry4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-SKYOkAUzwFo/TgGW7Dc9YmI/AAAAAAAAAEE/fH9LwNmfyLU/s1600/berry4.jpg" /></a></div><br />
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If you’re a graduate of the Class of 2000 (give or take a few years), you probably grew up watching, loving and quoting “Friends.” While I never got The Rachel haircut, I was a huge fan of the show. I still record re-runs even though I know almost all the episodes by heart. Don’t judge me. <br />
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One of my favorite episodes is “The One With the Jam.” In this season 3 episode, Monica had just broken up with Richard and was flailing to make the break-up mean something. So she decided to start a business selling jars of jam (and eventually have a baby). Joey ate the jam right out of the jaw with a spoon or mounded on scones. It made for great comic relief, but always left me confused as my favorite Welch’s Grape Jelly never tasted good enough to eat from the jar. <br />
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And then one day, organic strawberries were on sale at my grocery store and I bought several pints. They were a little over-ripe, so I decided to make preserves. The recipe was easy enough. I quickly realized why Joey devoured them so readily. Homemade preserves taste like the idea of a strawberry—sweet and fresh and a little tart. It is nothing like the jar of Smuckers at the grocery store. It’s luscious and fruity and gooey. I instantly started putting it on or any anything I could think of—biscuits, plain yogurt, ice cream and my favorite, grilled cheese with turkey and provolone. Sounds weird, but it’s divine. <br />
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If you have a free hour, take advantage of the spring harvest and cook up some old-fashioned preserves while you watch your favorite episodes of “Friends.” <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pJhJfZd1p88/TgGW9lHXOAI/AAAAAAAAAEI/7PVnM6budaY/s1600/berry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pJhJfZd1p88/TgGW9lHXOAI/AAAAAAAAAEI/7PVnM6budaY/s1600/berry.jpg" /></a></div><br />
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<i>Fresh berries.</i> <br />
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<i>After a quick mash, it's on the way to juicy preserves.</i><br />
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</i><br />
<b>Old-Fashioned Strawberry Preserves</b><br />
Adapted from recipe at <a href="http://www.epicurious.com/">http://www.epicurious.com/</a> <br />
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3 1-pint baskets fresh strawberries, hulled and quartered*<br />
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2 cups sugar <br />
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2 teaspoons lemon juice<br />
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Directions<br />
Place strawberries in heavy large saucepan and mash coarsely. Cook strawberries over medium heat until beginning to thicken, stirring frequently, about 6 minutes. Reduce heat to low. Add 2 cups sugar and stir until dissolved. Increase heat to medium and boil gently until mixture thickens and mounds on spoon, stirring frequently, about 24 to 30 minutes. Remove saucepan from heat. Cool. Preserves will last for at least 10 days. Refrigerate in airtight container. <br />
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Makes about 3 cups. <br />
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*NOTE: I like to quarter the strawberries because it makes smoother, juicier preserves, but it is not necessary. You can hull them and mash them directly in the pot.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com2tag:blogger.com,1999:blog-5585529577025303429.post-25857517833180830642011-04-01T18:55:00.000-07:002011-06-22T00:33:30.428-07:00Homemade Chocolate Peanut Butter Cups<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EPArtkejQyo/TgGZNe4onBI/AAAAAAAAAEg/LzAVQXAbP5U/s1600/candyfinal.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EPArtkejQyo/TgGZNe4onBI/AAAAAAAAAEg/LzAVQXAbP5U/s1600/candyfinal.jpg" /></a></div><br />
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I have another confession to make, and this one is actually juicy:<br />
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<i>I killed the Easter Bunny.</i><br />
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At least I did for my eight-year-old niece, who loved the holiday so much she had adorable habit of wearing fluffy rabbit ear headbands everywhere starting March 1st. A few days after Easter last year, I mentioned shopping for a shirt she got in her Easter basket to my mother, not noticing my niece playing on the floor. Being the little genius that she is, she realized that there was no such thing as the Easter Bunny and was very upset. I mady my munchkin cry. I'm the worst auntie ever! <br />
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Since then I make sure not to bring up Santa Claus or the Tooth Fairy within a 100-mile radius of any child for fear of breaking more little hearts, and I send my munchkin little presents for the smaller holidays. Not because she needs it, simply because I feel guilty for killing the Easter Bunny! And it's really fun.<br />
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For Valentine’s Day, I sent her a package of homemade Chocolate Peanut Butter Cups. In a red box covered in glitter stickers. What eight-year-old wouldn’t want that?<br />
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These aren’t the store-bought chocolate peanut butter cups. <i>They’re so much better</i>. It’s a mouthful of smooth chocolate-peanut-buttery goodness and few things can top that. You can also use any type of chocolate you like, including bittersweet or even dark. <br />
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Growing up is hard, but luckily there is homemade candy to make it that much easier on the parents, aunties and the kids. <br />
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Think making them is hard? These candies can be made in a few easy steps: <br />
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<i>Create the chocolate shell for the bottom and sides.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-alC45yPClw0/TgGZHgY1BJI/AAAAAAAAAEU/EUlJXwDkKKU/s1600/candy1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-alC45yPClw0/TgGZHgY1BJI/AAAAAAAAAEU/EUlJXwDkKKU/s1600/candy1.jpg" /></a></div><br />
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<i>Pipe in peanut butter filling. </i><br />
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<i>Spoon on chocolate to cover and freeze to set.</i> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-r7kqM7a_ljs/TgGZMiiHSrI/AAAAAAAAAEc/b-rWhu9c-7g/s1600/candy4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-r7kqM7a_ljs/TgGZMiiHSrI/AAAAAAAAAEc/b-rWhu9c-7g/s1600/candy4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<b>Chocolate Peanut Butter Cups </b><br />
Adapted recipe by Martha Stewart <br />
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Ingredients <br />
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2 cups sifted confectioners' sugar<br />
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1 1/2 cups smooth peanut butter preferably all natural<br />
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3 tablespoons unsalted butter<br />
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1 pound semisweet or milk chocolate<br />
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36 1 3/8-inch paper candy cups<br />
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Directions<br />
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Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip, and set aside.<br />
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Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use the back of a small measuring spoon to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides in a thin layer of chocolate. NOTE: I used the round back of a ¼ teaspoon to spoon in the chocolate and spread it evenly around the cups. <br />
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Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around). Transfer to freezer until set, about 10 minutes.<br />
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Remove cold chocolate cups from the freezer. Pipe peanut butter filling into each cup until three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes. The candies may be served right away, or kept tightly sealed in the fridge or freezer. Eat cold or at room temperature.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com4tag:blogger.com,1999:blog-5585529577025303429.post-62258882858278725582011-03-17T20:20:00.000-07:002011-06-22T00:24:39.643-07:00Last Braise of the Season: Portuguese ChickenIt always feel like little special occasion when my favorite magazines arrive, so of course I was glad to see my plastic-wrapped February issue of <i>Bon Appetit</i> in the mailbox a couple months ago. But I actually let out a squeal of glee when I saw that there was an entire section dedicated to braising--my favorite cooking technique.<br />
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If there’s one thing I love, it’s a good braised chicken thigh. If you’ve been to this blog more than once, you might have figured that out. <br />
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I have plans to plow through several if not all of the recipes in that feature—who wouldn’t want some hearty braised oxtail? The first one I made and loved was the Portuguese Chicken. It is a more exotic than the other braised chicken dishes I’ve made, and that was why I gravitated towards that one. I do admit that I was skeptical about how tender the chicken would be after reading the recipe as it called for not one drop of chicken broth and the prep work was remarkable simple. <br />
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I’m happy to report that it is delicious and worth the wait. You get the smokiness from the roasted pepper and the sharp awesomeness of garlic, but there’s also the tang of Dijon mustard and the warm sweetness of the wine. Yesh, I'm channeling a judge on the Food Network’s “Iron Chef America,” but it really is that satisfying. Especially on a Sunday afternoon when the flurries the weatherman predicted turned out to be ten inches of heavy, wet snow. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TjCBGM0PCYs/TgGYi0LK0zI/AAAAAAAAAEQ/aJ-Plsk52Uc/s1600/portchicken4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TjCBGM0PCYs/TgGYi0LK0zI/AAAAAAAAAEQ/aJ-Plsk52Uc/s1600/portchicken4.jpg" /></a></div><br />
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<b>Portuguese Chicken </b><br />
Adapted from recipe in Bon Appetit - February 2011<br />
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Ingredients<br />
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1 cup all purpose flour <br />
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Sweet Paprika <br />
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6 to 8 chicken thighs<br />
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2 tablespoons extra-virgin olive oil <br />
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1 14.5-ounce can diced tomatoes in juice <br />
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4 ounces thinly sliced prosciutto, chopped (optional) <br />
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1 ½ cup frozen pearl onions, thawed <br />
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2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips <br />
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6 large garlic cloves, pressed or thoroughly minced<br />
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4 large fresh Italian parsley sprigs <br />
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4 large bay leaves <br />
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1/2 cup dry white wine <br />
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1/2 cup tawny Port <br />
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1 tablespoon Dijon mustard <br />
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1 tablespoon tomato paste <br />
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1 tablespoon butter, room temperature (optional) <br />
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Preparation<br />
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Preheat oven to 350°F. <br />
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Season flour generously with salt, pepper and paprika. Repeat process with chicken. Add chicken pieces to seasoned flour and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. You will probably have to work in batches. Transfer chicken to plate; reserve skillet. <br />
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When all of the chicken is browned, arrange it in a single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven. <br />
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Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve. <br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Times,"Times New Roman",serif;">NOTE: I actually like the peels on my pearl onions, so I don’t peel them. If you don’t care for them, peel away! </span></div>Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com2tag:blogger.com,1999:blog-5585529577025303429.post-40482136290435962062011-02-28T01:51:00.000-08:002011-02-28T01:58:12.286-08:00Quick and Delicious: Pasta with PancettaA few years ago, I marched into my kitchen, rolled up my sleeves and began making pasta by hand. Without a pasta marker. Bolstered by a few websites that said such a feat could be done, I forged ahead into the culinary unknown as I had done many times before with delectable outcomes. <br />
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<em>This was not one of those times. </em><br />
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I rolled and I rolled until my hands hurt. I cooked it and stood over the bowl as I stared down at not an alluring plate of feathery light pasta, but something that resembled steaming slugs peppered with Italian herbs. And sadly, it didn’t taste much better. <br />
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I learned three things that day: the Internet lies; pasta making is a process and an art; and that you should always have the right tools to make food properly. <br />
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There is no better canvas to create an edible masterpiece than pasta. Smothered in a flavorful sauce or just served with butter, salt and pepper, it has always been a staple and a favorite in my kitchen. Therefore, I’ve collected a pretty extensive list of pasta recipes. I have a select few—my Holy Grail of Carbs—that I will return to again and again. Linguine with Pancetta and Parmesan has become one of them. I put leeks in everything, so I added them to this dish, too. You get the sweet tang of onions as well as the more subtle flavor of leeks. This is a perfect meal for a weekday dinner, because it can be made quickly with items most people have in the pantry or freezer. However, the pancetta, cheese and aromatics add a bit of indulgence to a Tuesday night. <br />
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<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=baconpasta.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/baconpasta.jpg" /></a><br />
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Linguine with Pancetta and Parmesan<br />
Adapted from recipe at Cooking.com <br />
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Ingredients<br />
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8 ounces of pancetta or bacon, chopped<br />
1 sweet onion, thinly sliced <br />
1 leek, rinsed and sliced, optional<br />
½ teaspoon dried thyme<br />
1/8 teaspoon of red pepper flakes<br />
¾ pound of linguine<br />
½ cup grated parmesan cheese, plus more for serving<br />
Salt, black pepper to taste*<br />
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Directions<br />
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In a large skillet, cook the pancetta or bacon until slightly crisp. Remove the pork with a slotted spoon onto a plate lined with paper towels. <br />
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Reserve two tablespoons of the pork fat and drain off the rest. <br />
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Return the pan to medium heat. Add onions and leeks, thyme and red pepper and season very lightly with salt. Cook the onion mixture, stirring occasionally, until it is brown, about 8 to 10 minutes. Remove from heat. <br />
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Cooking the linguine in boiling salted water per directions. Reserve about 1 cup of pasta water. Drain pasta. Add pancetta, onions, cheese, and ¾ of reserved pasta water, and black pepper. If sauce is too thick, add more pasta water. <br />
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Serve immediately with parmesan cheese. <br />
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*Note: Salt this dish very carefully and conservatively. It is very easy to over-salt this recipe as it contains pancetta and cheese.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com0tag:blogger.com,1999:blog-5585529577025303429.post-49335544734847716942011-02-03T23:30:00.000-08:002011-02-04T12:03:30.796-08:00Saturday Chef's Cure for the Winter Blues: Creamy Potato SoupDuring my senior year of high school, after years of taking advanced classes and being admitted to college, I decided take a couple fun courses—one of them was a cooking class. While, I don’t use calculus or speak French in my daily life, I still make a lot the dishes I learned in that class, especially Creamy Potato Soup. It’s also where I learned the basics of cooking and how many things you can make with a roux. <br />
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Here in Wisconsin, this winter has been strangely snow-less (at one point, Georgia had more snow than we did. GEORGIA!), but this week the Midwest was finally walloped with an honest-to-goodness <em>snowicane</em> that made up for the lack of the fluffy stuff. It involved thunder-snow, lightning, 60 mph winds and 14 inches of snow in less than 12 hours. It was AWESOME, and gave me a perfect reason to make this creamy, velvety, delicious, easy potato soup. It’s like a foodie equivalent of your favorite warm sweater. It can be made in less time it takes to dig your car out from a four-foot snowdrift. Even if you’re stuck in the house, you probably have everything you need to make it already in your cupboard. The luscious flavor makes it perfect for garnishing, too. My dad adds canned clams and some juice for a quick chowder—I just stick with bacon and cheese. <br />
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<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=potatosoup2.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/potatosoup2.jpg" /></a><br />
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Easy Potato Soup<br />
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Ingredients<br />
4 tablespoons butter<br />
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4 tablespoons all-purpose flour<br />
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3 cups milk, warmed<br />
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1 to 1 ½ cups low-sodium chicken broth<br />
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3 cups russet potatoes, ½’’ dice<br />
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Salt<br />
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Pepper<br />
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Directions<br />
In a large stockpot over medium heat, melt butter. When butter is almost completely melted, but not foaming, add flour and whisk to combine. Cook for roux for 1 minute, seasoning with salt and pepper. <br />
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Slowly pour about 1 cup of warmed milk into roux and whisk to combine. Mixture should thicken and smooth out. Stir in the rest of the milk and the chicken broth. Season thoroughly with salt and pepper. Add diced potatoes. Reduce heat to low and simmer, stirring frequently, for about 15-20 minutes, until soup has thickened and potatoes are fork tender, but not mushy. Season to taste. I prefer lots of black pepper. If soup gets too thick, add a bit more chicken broth to thin out. <br />
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Serve immediately with a sprinkling of your favorite cheese and chopped bacon.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com4tag:blogger.com,1999:blog-5585529577025303429.post-81388288376345245952011-01-23T21:19:00.000-08:002011-10-20T22:26:53.021-07:00Saturday Chef's Heavenly Fruit SaladI’ve shared a lot of recipes with you, and I’ve done so eagerly. There are some dishes that I love so fiercely that you’ll have to pry their recipes out of my cold, dead fingers. This is one of those recipes. And I’m only sharing it because I have a feeling that if I post one more baked good or dessert bar, the people set on actually accomplishing their New Year’s resolution of slimming down might revolt. I’m stuck in a baking groove. Sorry.<br />
<br />
So, with much selfish hesitation, I give you my most cherished recipe: Heavenly Fruit Salad. You won’t find the cheftestants of “Top Chef” banging this out in a quickfire, because it is a straightforward mixture of fruit and sour cream that is amazingly fresh and gives you a happy, sated feeling that I usually associate with heavier comfort foods with loads of butter and cheese. This recipe is open to interpretation and experimentation, add more of your favorite fruits, nix what you hate. <br />
<br />
It was given to my mother by a relative when I was a baby and has since be a part of every celebratory meal that I could remember. I even had a bowl at my birthday dinner last week. And yes, I said BOWL. It’s traditionally a side dish, but I have been known to consume it by the pound. In college, during exams, I requested nothing but a vat of this sweet, crunchy, citrusy dish to power me through a hellish week of studying and paper-writing.<br />
<br />
So enjoy this recipe in the spirit in which it was given, and enjoy a Saturday Chef favorite! <br />
<br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=fruitsalad.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/fruitsalad.jpg" /></a> <br />
<br />
Heavenly Fruit Salad <br />
<br />
<br />
Ingredients<br />
<br />
1 ½ cup red seedless grapes, halved<br />
<br />
1 20-ounce can pineapple tidbits, drained well<br />
<br />
1 red apple, cored, diced <br />
<br />
2 to 3 medium bananas, sliced thin<br />
<br />
1/3 to ½ cup light sour cream<br />
<br />
1 ½ cups colored miniature marshmallows<br />
<br />
Coconut flakes and nuts, such as pecans or walnuts, chopped, for garnish<br />
<br />
<br />
<br />
Directions<br />
Prepare fruit. Cut grapes in half or in quarters, if they are large. Slice apples to be about the same size as the pineapple tidbits. Add the bananas last.<br />
<br />
Mix all fruit in a large bowl. Add 1/3 cup of sour cream. Mix to combine. Add more sour cream if needed. Fruit should be covered well, but not too wet. Mix in marshmallows. Serve. Feel free to garnish with sweetened coconut and/or your favorite nuts before serving. Fruit salad will last up to three to five days in the refrigerator, depending on the freshness of the fruit.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com1tag:blogger.com,1999:blog-5585529577025303429.post-75654138106562226102011-01-08T22:52:00.000-08:002011-01-08T22:53:08.013-08:00Blueberry Muffins with StreuselIt’s no secret that life isn’t always easy. You get your heart broken. You lose your job. You find yourself on a completely different path than you planned. My favorite way to de-stress is to turn on a guilty-pleasure reality show and dive into a recipe. <br />
<br />
After a few hard weeks, I was in need of some serious culinary comfort, and there are few foods more comforting than a warm, blueberry muffin. These particular muffins, adapted from a recipe by Emeril Lagasse, can be mixed and baked in less time than it takes the “I’m Not Here To Make Friends” contestant on your reality show to get sent home. The addition of the sweet, nutty streusel topping is a great way to add some personal pizzazz. So the next time life hands you lemons (and blueberries), bake some blueberry muffins. It’s so much better than lemonade.<br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=blueberrymuffins.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/blueberrymuffins.jpg" /></a><br />
<br />
<br />
Ingredients<br />
<br />
Streusel:<br />
<br />
1/4 cup all-purpose flour <br />
<br />
2 tablespoons butter, softened <br />
<br />
2 tablespoons sugar <br />
<br />
2 tablespoons finely chopped pecans<br />
<br />
<br />
Muffins:<br />
2 cups all-purpose flour <br />
<br />
2/3 cup sugar <br />
<br />
2 teaspoons baking powder <br />
<br />
1/2 teaspoon baking soda <br />
<br />
1/2 teaspoon salt <br />
<br />
1/4 teaspoon ground cinnamon <br />
<br />
2 large eggs <br />
<br />
1 stick unsalted butter, melted <br />
<br />
1 cup buttermilk<br />
<br />
2 cups blueberries, fresh or frozen <br />
<br />
1 tablespoon grated lemon zest (optional) <br />
<br />
<br />
<br />
Directions <br />
<br />
Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.<br />
<br />
Make topping. In a small bowl, add flour, butter, sugar, pecans and zest and mix with fingers until well-incorporated and crumbly . Set aside.<br />
<br />
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. <br />
<br />
In another large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet. Stir by hand until just combined. Do not overmix. Batter may be a little lumpy. Gently fold in the blueberries. <br />
<br />
Scoop into cups until two-thirds full. Crumble the streusel topping over the muffins. Bake until light golden brown and until a toothpick inserted into the center comes out clean, about 20 minutes.<br />
<br />
Let cool in the tins for 10 minutes, then remove and cool on wire racks.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com0tag:blogger.com,1999:blog-5585529577025303429.post-26759434045043147562011-01-01T13:31:00.000-08:002011-01-01T13:34:56.063-08:00Saturday Chef Original: Pan-Fried Catfish Sandwich with Lemon Aioli<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=catfishsandwich.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/catfishsandwich.jpg" /></a><br />
<br />
The ball has dropped. You're finding confetti in some very strange places. The champagne is gone. It is a new year! 1/1/11! Time for a new beginning. While I’m not exactly singing about it like Jennifer Hudson on the Weight Watchers commercials (she looks great!!!!), I am starting this New Year, like many of you, with a new outlook on life, food and where I want to be in 2011. And I’d like to be a few pounds lighter, and you know what that means…<br />
<br />
<br />
Wait. Stop. Don’t leave! I’m swear on my new baking sheets that I’m not abandoning the delicious, often decadent things that you and I love. I’m just going to make healthier recipes too, use more vegetables and fruits, maybe even some whole grain. No brussell sprouts (yet) and rice cakes here. Promise! <br />
<br />
We’ll start with one of my favorite foods EVER: Catfish. I love it the most out of all of the fishes in the sea. Sorry, salmon. I was a picky eater as a child, but I would eat an entire catfish happily.<br />
<br />
I’m used to eating catfish breaded in cornmeal and fried with a side of spaghetti or my mom’s famous fruit salad. To switch it up, I’d decided to riff on blackened fish and just play with a bunch of spices. The result was a flavorful, healthier sandwich that is ready in 20 minutes or less. It’s a great meal to ring in 2011 or any day of the week! <br />
<br />
<br />
<strong>Catfish Sandwiches with Lemon Aioli </strong><br />
<br />
<br />
2 medium-to-large catfish filets, fresh or thawed<br />
Salt<br />
Pepper<br />
Cumin<br />
Paprika<br />
Garlic Powder<br />
Cayenne<br />
Extra Virgin Olive Oil<br />
1 to ½ cups wild arugula<br />
4 hamburger buns, toasted<br />
<br />
Lemon Aioli, recipe as follows<br />
<br />
Directions<br />
<br />
Rinse fish. Pat dry. Cut in half cross-wise.<br />
<br />
Season both sides of fish with all spices. Make sure to be a bit more generous with the paprika and more conservative with the cumin and cayenne, unless you want it spicy. <br />
<br />
Heat a cast iron and 1 teaspoon of olive oil in pan over medium heat. When skillet is very hot—but not smoking—add two filet halves. Cook until golden to dark brown on both sides, about 3 to 5 minutes per side. <br />
<br />
While fish is cooking, toast buns if desired. <br />
<br />
When fish is done, place it on skillet to rest for 1 to 2 minutes. Spread aioli on the bottom bun. Add fish fillet. Add arugula and top bun. Enjoy. <br />
<br />
<br />
<strong>Lemon Aioli</strong><br />
<br />
½ cup mayonnaise<br />
2 tablespoons lemon juice<br />
1 teaspoon garlic powder or 1 clove of garlic, minced<br />
Salt, Pepper<br />
<br />
Mix mayonnaise, lemon juice and garlic powder together in a bowl. Season with salt and pepper to taste. If possible, chill in fridge to marry flavors.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com2tag:blogger.com,1999:blog-5585529577025303429.post-61574783884630597512010-12-24T12:16:00.000-08:002010-12-24T20:31:13.357-08:00Gingerbread Snowflakes (and More Merry Treats)Christmas is coming. The goose getting fat. Or that's just me from all the taste-testing and coopie swaps. <br />
I spent the better part of two days in the kitchen baking a dessert basket for my family. I got a little carried away and ended up making so many delicious sweets that my kitchen resembled a buffet fit for Mr. Claus himself. <br />
<br />
I've never made gingerbread cookies before. I've made edible houses with it (that probably were unsafe even for gumdrop people) and I've smelled the artifical gingerbread in latte and candle form around this time of year. The cookie itself is spicy and unique and not at all sweet. Rolling them out is a mini work-out for the arms. Decorating them is always a sugary good time! And the benefits? Frosting with painfully sweet icing is almost a must and your house smells like all things Christmas. It'll have even the greenest grinch singing carols in no time. <br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=gingerbread.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/gingerbread.jpg" /></a><br />
<br />
<strong>Gingerbread Snowflakes</strong><br />
by Marth Stewart<br />
6 cups all-purpose flour, plus more for work surface<br />
<br />
1 teaspoon baking soda<br />
<br />
1/2 teaspoon baking powder<br />
<br />
1 cup (2 sticks) unsalted butter<br />
<br />
1 cup packed dark-brown sugar<br />
<br />
4 teaspoons ground ginger<br />
<br />
4 teaspoons ground cinnamon<br />
<br />
1 1/2 teaspoons ground cloves<br />
<br />
1 teaspoon finely ground pepper<br />
<br />
1 1/2 teaspoons coarse salt<br />
<br />
2 large eggs<br />
<br />
1 cup unsulfured molasses<br />
<br />
Directions<br />
<br />
1.Sift together flour, baking soda, and baking powder into a large bowl. Set aside. <br />
<br />
2.Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour. <br />
<br />
3.Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes. <br />
<br />
4.Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks. <br />
<br />
5.Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days. <br />
<br />
<strong>Royal Icing</strong> <br />
<br />
<br />
2 egg whites<br />
2 teaspoons fresh lemon juice<br />
3 cups confectioner's sugar<br />
<br />
Beat egg whies and lemon juice in an electric mixer until frothy. Add sifted sugar. Beat until smooth. <br />
<br />
Sprinkle cookies with colored sanding sugars immediately after frosting. <br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=IMG_3323.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/IMG_3323.jpg" /></a><br />
<br />
<em>Best. Blizzard. Ever!</em><br />
<br />
<br />
<strong>Other Treats and Recipes!</strong><br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=christmaspuffs.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/christmaspuffs.jpg" /></a><br />
<br />
Recipe for Salted Caramel Puffs is <a href="http://saturday-chef.blogspot.com/2010/09/years-ago-i-participated-in-charity.html">HERE</a>.<br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=christmaspretzels.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/christmaspretzels.jpg" /></a><br />
<br />
Recipe for Chocolate Toffee Pretzels is <a href="http://saturday-chef.blogspot.com/2009/12/very-foodie-christmas-kiras-awesome.html">HERE</a>.<br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=5bars3.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/5bars3.jpg" /></a><br />
<br />
Recipe for Fantastic Five-Layer Bars is <a href="http://saturday-chef.blogspot.com/2010/07/fantastic-five-layer-bars.html">HERE</a>.<br />
<br />
<br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=IMG_3357.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/IMG_3357.jpg" /></a><br />
<br />
Add some cellophane bags, festive ribbons and VIOLA! You have a gift for the entire family.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com2tag:blogger.com,1999:blog-5585529577025303429.post-62362315850890994992010-12-12T01:11:00.000-08:002010-12-12T12:07:14.255-08:00Perfect Holiday Breakfast: Gooey, Amazing Cinnamon Rolls<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=cinnamonroll.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/cinnamonroll.jpg" /></a><br />
<br />
I often ask people what their last meal would be before shuffling off this mortal coil. It is interesting to see what people want as the final tastes on their tongues. I've gotten everything from steak and lobster to sushi to chocolate cake and frosty, cold milk.<br />
<br />
My answer varies from day-to-day, craving-to-craving. Right now, it would be a crunchy, golden brown plate of frites with sea salt and malt vinegar with a flame-broiled burger with cheese, bacon and roasted garlic aioli. Or maybe the salmon risotto dish I tasted at Emeril Lagasse’s restaurant at Loew’s Miami Beach years ago. The entrée always changes, but dessert never has. So when I’m 114 years old and on my deathbed, and my rich, exotic 80-year-old husband asks me want I want to eat, I’ll breathlessly ask for…*drumroll* …a gooey, decadent, buttery cinnamon roll. <br />
<br />
This breakfast/lunch/dinner/any-time-of-the-day food is one of my carved-in-stone favorites, although I eat and make them more in the winter. Paired with hot chocolate, it’s the perfect cure for anything Jack Frost can dish out. Like The Winter of Unemployment and 100 Inches of Snow. Or the Post-Christmas credit card bill. Or cabin fever created by the blizzard that’s raging outside right now. <br />
<br />
It’s also the perfect thing for Christmas morning. I know, I know, I hear the groans. You have to wrap the presents or go to this party or even do last minute shopping with your cousin who <em>always procrastinates</em>. But you can do this too because making these treats is not nearly as daunting as it seems, especially if you have the right recipe. After trying out a few different ones, this one is it! <br />
<br />
There are just a few steps to making cinnamon rolls, but they're simple and fun!<br />
<br />
Knead ‘N Rise<br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=IMG_2726.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/IMG_2726.jpg" /></a><br />
<em>Dough has been kneaded and is ready to rise.</em> <br />
<br />
Roll ‘N Fill<br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=sprinkle.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/sprinkle.jpg" /></a><br />
<em>After rising, dough has been punched down; rolled flat; and filled with butter, brown sugar and cinnamon.</em> <br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=rolls2.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/rolls2.jpg" /></a><br />
<em>Rolling is easy and fun. Any sugar that falls out, just add to empty spaces in the baking pan.</em><br />
<br />
Proof ‘N Bake <br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=proof.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/proof.jpg" /></a><br />
<em>Rolls have proofed and ready to to bake! Aww, they're cute, aren't they?</em><br />
<br />
<br />
Glaze 'N Enjoy! <br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=cin2.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/cin2.jpg" /></a><br />
<em>Ready to be eaten. The fruits of your labor! </em> <br />
<br />
(If you have to ask, then yes, these are technical names for the steps.)<br />
<br />
You probably already have nearly all of the ingredients, except yeast. You get a gold star if you have the yeast. <br />
Bake these little treats the day before, seal them up in an airtight container, and re-heat them in the morning, and it’s the perfect culinary present for your friends and family. <br />
<br />
And you know how the scent of Cinnabuns lures people to the food court at the mall in a haze of need and joy? That happens when you bake these, too. You're welcome.<br />
<br />
Oh, and don’t forget to leave one for Santa. It’ll be a nice break from all of the cookies! <br />
<br />
<br />
<strong>Cinnamon Rolls with Cream Cheese Glaze</strong><br />
epicurious.com <br />
<br />
<br />
Dough: <br />
1 cup whole milk <br />
<br />
3 tablespoons unsalted butter <br />
<br />
3 1/2 cups (or more) unbleached all purpose flour, divided <br />
<br />
1/2 cup sugar <br />
<br />
1 large egg <br />
<br />
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast) <br />
<br />
1 teaspoon salt <br />
<br />
Nonstick vegetable oil spray <br />
<br />
Filling: <br />
3/4 cup (packed) golden brown sugar <br />
<br />
2 tablespoons ground cinnamon <br />
<br />
1/4 cup (1/2 stick) unsalted butter, room temperature <br />
<br />
Glaze: <br />
3 ounces cream cheese, room temperature <br />
<br />
1 cup powdered sugar <br />
<br />
1/4 cup (1/2 stick) unsalted butter, room temperature <br />
<br />
1/2 teaspoon vanilla extract <br />
<br />
Directions<br />
<strong>For dough:</strong><br />
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 5 to 8 minutes. Form into ball. <br />
<br />
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours. <br />
<br />
<strong>For filling:</strong><br />
Mix brown sugar and cinnamon in medium bowl. <br />
<br />
Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide). <br />
<br />
Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes. <br />
<br />
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. <br />
<br />
<strong>For glaze:</strong><br />
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls when they are warm. Serve warm or at room temperature. Store leftovers in an airtight container and re-heat before serving.<br />
<br />
Chef's Note: I do recommend trimming the edges of the dough so you have straight lines before filling. I did not when I made them for photos, and got some oddly shaped, cinnamony knobs after baking. Delicious but a little weird.<br />
<br />
Chef's Note 2: I didn't have the right size glass pans as I made these for Thanksgiving morning, so I used a regular 9x13 baking pan without a problem. The rolls fit and the misshapen pieces went into a smaller pan.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com0tag:blogger.com,1999:blog-5585529577025303429.post-29241613592683551922010-12-01T22:09:00.000-08:002010-12-02T16:02:02.899-08:00The Power of Ganche: Chocolate Torte with Pistachios<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=torte2.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/torte2.jpg" /></a><br />
<br />
Sometimes, I understand how silly foodies can be. I feel it when I’m running around the kitchen, photographing chopped blueberries in natural light and artfully arranging plates of food when everyone else just wants to eat it. Maybe it’s a romantic and slightly naïve sentiment, but I truly believe in the power of good food—that it can nourish the soul as well as the body. <br />
<br />
There’s one food that I think has the power to heal the world. Two words, say it with me, <em>Chocolate Ganache.</em><br />
<br />
It’s a painfully simple mixture of chocolate and cream, yet I’m pretty sure it has supernatural powers. It could end the war, keep Charlie Sheen sober, make M. Night Shyamalan movies good again! <br />
<br />
It already demonstrated its powers just this Thanksgiving. I was making a Chocolate Torte for the feast’s dessert. It baked perfectly, yet when I tried to remove it from the pan, it wasn’t coming out. After twenty tense, nail-biting minutes of scraping and running over the burner, and getting my mom to help, my sister had to bang and pry it out of the pan because I was too scared to do it. It was mostly whole and still completely delicious, but it was rough around the edges. It wasn’t perfect, and I was upset. Because it was THANKSGIVING and IT NEEDED TO BE PERFECT! (Of course, the meal was anything but perfect, as most holiday meals are, but the food was excellent, and no one else cared that due to minor problems and setbacks, we didn’t eat until almost eight. Dinner was scheduled for six.)<br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=tortebatter.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/tortebatter.jpg" /></a><br />
<br />
Enter the ganache. I poured it over the cake and it covered the tears and small divots, and kept me from having to resort to cake surgery and the consequent “it looks weird, but it tastes GREAT!” dance for my family. <br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=torteganache.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/torteganache.jpg" /></a><br />
<br />
It was a Thanksgiving Miracle!! And the power of ganache!<br />
<br />
Ultimately, the dessert came together winningly, the torte was dense and sweet; the ganache was velvety and robustly chocolate; the pistachios added some crunch and luxury to an already elegant dish. <br />
<br />
So you work on making this torte and believing in the power of food. And I’ll go feed some of this to M. Night Shyamalan, and see if we can get another miracle. <br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=chocolatetorte-1.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/chocolatetorte-1.jpg" /></a><br />
<br />
Torte<br />
<br />
1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan<br />
1 cup all-purpose flour (spooned and leveled), plus more for pan<br />
1/2 teaspoon salt<br />
1/4 teaspoon baking powder<br />
8 ounces semisweet chocolate chips<br />
1 1/4 cups sugar<br />
1 teaspoon pure vanilla extract<br />
2 large eggs<br />
1/2 cup low-fat buttermilk<br />
<br />
Ganache<br />
1/2 cup heavy cream<br />
4 ounces semisweet chocolate chips<br />
<br />
1/4 cup shelled, unsalted pistachios, coarsely chopped<br />
<br />
<br />
Directions<br />
<strong>Make cake:</strong> Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside. <br />
<br />
In a large heatproof bowl set over a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes Make sure the water does in the saucepan does not touch the bowl. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, and buttermilk. Fold in flour mixture just until combined. <br />
<br />
NOTE: The chocolate wasn’t too hot after melting, but tempered in the eggs by whipping them slightly with the buttermilk adding a bit of the chocolate before adding that mixture to the chocolate. I didn’t want to take the chance of the eggs cooking when added to the warm chocolate. Also, you want to make sure the buttermilk is at room temperature or close to it.<br />
<br />
Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 55 to 70 minutes, depending on your oven. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days). <br />
<br />
<strong>Make ganache:</strong> In a small saucepan, bring cream to a simmer, stirring often. Remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon. It shouldn’t take more than 5 to 10 minutes. <br />
<br />
Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and let it drip down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.<br />
<br />
Chef's Note: Make sure you remove the torte from the pan 5 to 10 minutes after baking. I didn't, and you know what happened. ;-) Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com2tag:blogger.com,1999:blog-5585529577025303429.post-55922979967073206332010-11-24T00:29:00.000-08:002010-11-24T10:41:35.037-08:00Perfect Quick Meal: Lemony Chicken Milanese with Arugula SaladThanksgiving is probably one of the foodiest days of the year as the entire tradition revolves around good eats and lots of it. Some meals are planned weeks in advance and all of the focus is on Thursday. Turkey Day (or for our family this year, Chicken and Pork Roast day!). Sadly, there has been little thought, at least on the cooking shows or in magazines, to the day BEFORE Thanksgiving. <br />
<br />
With company arriving and the start of meal preparation, the day before Thanksgiving can be hectic with little thought to the meal served that night. Usually, we order out for chinese or pizza. <br />
<br />
Not this year. <br />
<br />
I found a perfect recipe for the night before Thanksgiving that simple, flavorful and always a crowd pleaser. Lemony Chicken Milanese is bright from the lemon juice, peppery from the arugula and has that satisfying, seasoned crunch of breaded, sautéed chicken. It is a wow dish that will please arriving company still miffed from TSA pat-downs and body scans. <br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view&current=chickenmilanese.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/chickenmilanese.jpg" /></a><br />
*garnished with tomatoes and grated Parmesan cheese<br />
<br />
Lemony Chicken Milanese with Arugula Salad<br />
Adapted from recipe at epicurious.com <br />
<br />
<br />
Ingredients<br />
4 boneless, skinless chicken breast halves <br />
2 large eggs <br />
1 1/4 cups panko (Japanese breadcrumbs) <br />
Seasoning Salt<br />
Pepper<br />
Garlic Salt<br />
<br />
4 tablespoons olive oil, divided <br />
2 tablespoons fresh lemon juice, divided <br />
2 cups (packed) baby arugula leaves (about 2 ounces) <br />
<br />
Directions<br />
Using meat mallet or rolling pin to tenderize and flatten chicken. Whisk eggs in medium bowl to blend.<br />
<br />
Season chicken to taste on both sides. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumbs, coating completely. <br />
<br />
Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with 1 tablespoon of lemon juice. Toss arugula with remaining 1 tablespoon oil and remaining lemon juice, season lightly with salt and pepper. Mound arugula salad ontop of chicken breasts, garnish with tomatoes and a bit of grated parmesan if you like, and enjoy! <br />
<br />
Happy Thanksgiving!Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com0tag:blogger.com,1999:blog-5585529577025303429.post-24283175318930260282010-11-13T01:12:00.000-08:002010-12-24T19:46:55.570-08:00Decadent Monster Cookies<em>*Recipe revised on December 24th.</em><br />
<br />
<em>I’m leaving for Las Vegas—my first real vacation in six years—so it is fitting that the theme of this post be overindulgence. The most decadent thing I’ve made in recent memory has to be a recipe I adapted from Paula Deen’s Monster Cookies (Do you say Paula Deen's name in a southern accent? I do!). This cookie combines peanut butter, oats, candy, and pretty much whatever else you want into a squishy, flourless cookie dough that’s as fun to play with as it is addicting. </em><br />
<br />
<em>I started making these with my niece when she was five. Most children are masters in overindulgence. When they dress themselves, they want to wear the purple pants, the green tutu and ALL of their necklaces. When they make cookies, they want to add all of the chocolate chips and candy pieces in the WHOLE WORLD and seventy bazillion cups of whatever else they love. These cookies are designed to take it. </em><br />
<em><br />
</em><br />
<em>And it works in the way that purple pants-green tutu on an adorable four-year-old works. </em><br />
<em><br />
</em><br />
<em>These cookies are an addiction in our family to the point that we make them even without the munchkin around. </em><br />
<em><br />
</em><br />
<em>So while I’m gambling away my cash or partying all night in Las Vegas, you can have a little indulgence of your own in a flourless cookie! Hee!</em><br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view¤t=monstercookies.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/monstercookies.jpg" /></a><br />
<br />
<br />
Monster Cookies <br />
foodtv.com <br />
<br />
Ingredients<br />
3 eggs <br />
<br />
1 1/4 cups packed light brown sugar <br />
<br />
1 cup granulated sugar <br />
<br />
1/2 teaspoon salt <br />
<br />
1/2 teaspoon vanilla extract <br />
<br />
1 12-ounce jar creamy peanut butter <br />
<br />
1 stick butter, softened <br />
<br />
1/2 cup M&Ms, optional (about two regular-size bags)<br />
<br />
1/2 cup chocolate chips <br />
<br />
1/2 cup toffee<br />
<br />
2 teaspoons baking soda <br />
<br />
4 cups old-fashioned oats <br />
<br />
Directions<br />
<br />
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats. <br />
<br />
In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets. <br />
<br />
Bake for 9 to 13 minutes until cookies are light golden brown. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in a large airtight container. <br />
<br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view¤t=monstercookiefoam.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/monstercookiefoam.jpg" /></a><br />
Yes, it looks weird. It's supposed to!<br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view¤t=monstercookiedough.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/monstercookiedough.jpg" /></a><br />
Oh, pretty colors! Let's add MORE STUFF!<br />
<br />
<br />
*This recipe is gluten-free if you use GF baking soda and oats.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com2tag:blogger.com,1999:blog-5585529577025303429.post-7152478380685183332010-10-27T23:39:00.000-07:002010-10-27T23:40:00.593-07:00Potato, Portabella, and Parmesan Gratin<em>When I was a child, I had a boundless imagination. It made being grounded fun, and punishing me next to impossible. As an adult and a writer, I actively nurture my imagination and my inner child. I like to laugh make up stories, and generally enjoy myself. On special days, I play with my food. Enter the Potato, Portabella and Parmesan Gratin. </em><br />
<em></em><br />
<em>This recipe takes a bit of time to assemble, so I treated it like a culinary puzzle picking the perfectly shaped piece of potato to create the layers. I then added the cheese and even tossed in some mushrooms. The result was a filling, decadent gratin that was as simple as it was flavorful, and served with a quick salad, you have a delicious (and meatless) dinner. And I even snuck mushrooms past my inner child.</em><br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view¤t=gratin.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/gratin.jpg" /></a><br />
<br />
Potato, Portabella and Parmesan Gratin<br />
Adapted from Oriana Neri’s recipe<br />
<br />
Ingredients<br />
4 lb medium boiling potatoes<br />
<br />
1 1/2 teaspoons fine sea salt<br />
<br />
2 to 2 ½ cups half & half<br />
<br />
3 tablespoons unsalted butter, softened<br />
<br />
7 oz finely grated parmesan cheese (3 1/2 to 4 cups)* <br />
<br />
1/2 to 1 cup baby portabella mushrooms, cleaned and diced<br />
<br />
Directions<br />
Preheat oven to 350°F.<br />
<br />
Peel potatoes and cut into 1/8-inch-thick slices with a food processor or an adjustable-blade slicer. Spread slices out on a large kitchen towel. Sprinkle with sea salt. <br />
<br />
Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup of dairy. Layer potatoes in baking dish, season lightly with black pepper. <br />
<br />
Spread 1/3 cup half & half and about 1/4 of cheese between layers. Drizzle remaining cream over potatoes and dot with remaining butter. Season with black pepper and sprinkle a bit of extra cheese and any mushrooms you have left.<br />
<br />
Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.<br />
<br />
*Chef’s Note: I did use an imported Italian cheese from the cheese counter, but not Parmigiano-Reggiano, and the gratin was fantastic. Just use quality cheese, and you’ll be fine.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com2tag:blogger.com,1999:blog-5585529577025303429.post-40244900631738712872010-10-20T01:16:00.000-07:002010-12-27T18:41:58.993-08:00Saturday Chef's Awesome Rosemary Spice Chicken Wings<em>*Recipe revised on October 26th.*</em><br />
<br />
<em>So many people I know LOVE chicken wings. You know, those squishy, messy, greasy, spicy little chicken arms that usually more bone than meat. I never got why they were so popular, maybe it’s all the alcohol traditionally consumed while eating them. I don’t really like them and certainly never crave them. The only time I eat a chicken wing is when I make or bring home a roast chicken. It is the first piece I taste, and that’s usually meaty and salty and delicious. </em><br />
<em></em><br />
<em>My mother has been admirably working to lose weight for months. She exercises with a determination I can admire—usually while I’m in the kitchen. (Can cooking be considered cardio?) Lately her resolve has been cracking and the fast food cravings are gaining power. Finally, she broke. “I want fried chicken wings. I want Popeye’s!” She proclaimed after an hour on the treadmill. </em><br />
<em><br />
</em><br />
<em>I promised her I’d make her some chicken wings that would settle her craving, but wouldn’t negate all of her had work.</em><br />
<em><br />
</em><br />
<em>So I set out on the ‘net, sorted through recipes with glazes and super-spicy sauces and 25 ingredients, and settled on this one with a bit of trial and error on the mix of spices. These wings are baked, not fried, yet the skin is still crispy and the meat is still tender and flavorful. Now, these are chicken wings I’d like to knock back while watching a football game and drinking beer. </em><br />
<em><br />
</em><br />
<em>And they passed not one, but two tests. First, my mother LOVED them and declared her fast food craving had been satisfied. Second, my father, who puts hot sauce on pancakes, ate these wings without it.</em><br />
<br />
<em>Mission accomplished. </em><br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view¤t=chickenwings.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/chickenwings.jpg" /></a><br />
<br />
Awesome Rosemary Spiced Chicken Wings<br />
<br />
Ingredients <br />
<br />
4 to 5 pounds chicken wings<br />
<br />
1 tablespoon olive oil plus more for drizzling<br />
<br />
1 ½ tablespoons fresh rosemary, finely chopped<br />
<br />
1 ½ teaspoons garlic powder<br />
<br />
½ teaspoon dried thyme<br />
<br />
1 teaspoon black pepper<br />
<br />
1 1/2 teaspoons seasoning salt (such as Lawry's)<br />
<br />
½ teaspoon ground cumin<br />
<br />
¾ teaspoon paprika<br />
<br />
½ teaspoon chili powder*<br />
<br />
½ teaspoon cayenne*<br />
<br />
Salt<br />
<br />
<br />
Directions<br />
<br />
Pre-heat oven to 375 degrees. Line two banking sheets with aluminum foil.<br />
<br />
Remove the tips of the chicken wings with kitchen shears or a knife. Clean wings of any stray hairs.<br />
Thoroughly rinse wings and pat dry with paper towels. In a large bowl or large pan, drizzle chicken wings with 1 teaspoon of olive oil and mix with hands until all wings are evenly coated. Add all spices, mixing with hands to make all wings are coated. <br />
<br />
Place skin side up in a single layer on baking sheets, allowing a bit of space between each wing. Drizzle a small amount of olive oil over the wings, and rub over the top to distribute. Finally, sprinkle each wing very lightly with salt. <br />
<br />
Bake in the oven until wings are a deep golden brown and the skin is crispy, about 45 to 55 minutes. Rotate pans halfway through cooking process so wings will brown evenly.<br />
<br />
Serve immediately. <br />
<br />
*Measurements of spices and herbs may vary based on the amount of wings being prepared.<br />
*You can make the wings as spicy as you like. I prefer just a little heat. Increase the chili powder and cayenne if you’d like more of a kick.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com0tag:blogger.com,1999:blog-5585529577025303429.post-76432078242896600552010-10-07T00:08:00.000-07:002010-10-07T15:03:48.854-07:00Umptious Spaghetti and Meatballs<em>I’m going to put on my sparkly pink cape and become Captain Obvious for forthcoming confession. Are you ready?</em><br />
<br />
<em></em><br />
<em>I love food. (See why I needed the cape?) I love all kinds of food, from the healthy and leafy to the junk varieties.</em><br />
<br />
<em>But as much as I love it, sometimes it’s hard to wax poetic about artichokes or barbecue sauce. Lately, I have been struggling with not only writer’s block, but (Saturday) chef’s block. I haven’t made anything that I would deem blog-worthy or even been inspired by too many recipes.</em><br />
<br />
<em>Thankfully, I got the October issue of</em> Bon Appetit<em> in the mail, and as I flipped through its glossy pages, I found a recipe for spaghetti and meatballs, complete with a tantalizing picture. Instantly, my chef’s block was gone!</em> <br />
<br />
<em>I worship spaghetti and meatballs. When made right, it’s everything one could one in a meal—meaty and tender with a delicious sauce. When made wrong, it’s as Chef Ramsay would seethe, “a dog’s dinner!” </em><br />
<br />
<em>I had the most fabulous plate of spaghetti and meatballs at a little Italian place in my small town with a girlfriend nearly a decade ago. I’ve been trying to re-create that salty, beefy, tomato-y umptiousness since that night as that little Italian place is now a big sports bar. Since then, I’ve tried every variation I could think of and literally dozens of recipes. I’ve used all turkey, all veal, even threw some bacon in the mix. I’ve pan-fried them and finished in the oven. I’ve simmered for hours in tomato sauce. I’ve had pleasing results and some meatballs that resembled beefy ping-pong balls. </em><br />
<br />
<em>This recipe is Why-Didn’t-I-Think-Of-That simple, and delivers ridiculous flavor. The sauce with San Marzano tomatoes (or Magic Tomatoes as I call them, because I’ll eat them plain and I HATE the texture of tomatoes) is vivid and bright. </em><br />
<br />
<em>If you’re on a quest for the perfect spaghetti</em><em> and meatballs, it just ended here!</em> <br />
<br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view¤t=meatballs.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/meatballs.jpg" /></a> <br />
<br />
Spaghetti and Meatballs <br />
Adapted from recipe in Bon Appetit, October 2010 <br />
<br />
<u>Sauce</u> <br />
<br />
2 28-ounce can of diced tomatoes and juice, preferable San Marzano<br />
1 stick butter<br />
2 medium onions, roughly chopped<br />
Salt and Pepper to taste<br />
1/2 to 1 cup low-sodium vegetable broth as needed<br />
<br />
<u>Directions</u><br />
Melt butter in a large pot over medium heat. When butter foams, add onions and sauté until fragrant, about 3 minutes. Season with salt and pepper. Add entire can of tomatoes and juice. Season liberally with salt and pepper. <br />
<br />
Reduce heat to low. Simmer uncovered for 45 minutes. <br />
<br />
Use an immersion blender to break up the larger chunks of sauce, but leave fairly chunky. If too much liquid has evaporated, stir in vegetable broth to thin out. Season with salt and pepper to taste. <br />
<br />
<br />
<br />
<u>Meatballs</u><br />
1 cup of plain breadcrumbs<br />
1/3 cup milk (2% or whole)<br />
8 ounces lean or extra lean ground beef<br />
8 ounces pork or veal<br />
1 cup grated parmesan cheese, plus more for serving<br />
1/3 cup Italian parsley, finely chopped<br />
Salt, pepper<br />
2 large eggs, whisked<br />
2 large garlic cloves, minced or pressed<br />
1 pound spaghetti, cooked al dente<br />
<br />
<u>Directions</u><br />
While sauce is simmering, mix breadcrumbs and milk. Set aside for 10 minutes to allow the breadcrumbs absorb the milk.<br />
<br />
Place beef and veal in a large bowl. Add cheese, parsley, salt, pepper, garlic, whisked eggs and milky breadcrumbs. Gently mix meat mixture with hands until evenly combined. Meatball mix should be moist, but hold together. <br />
<br />
Roll meat between hands to form meatballs that are a little smaller than a golf ball. Place rolled meatballs on in a pan or cookie sheet lined with foil. Chill in the freezer for about 20 minutes. <br />
<br />
After sauce has been simmered, blended and seasoned, gently drop meatballs into sauce. Simmer covered until cooked through, about 15 to 20 minutes, occasionally swirling pot by the handles to stir meatballs without breaking them apart.<br />
<br />
Spoon sauce over cooked spaghetti, garnish with parsley and grated parmesan.<br />
<br />
NOTE: The recipe in magazine calls for whole tomatoes and juice. I made it once with whole tomatoes and the sauce came out watery. The diced tomatoes work better in my opinion.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com1tag:blogger.com,1999:blog-5585529577025303429.post-9456402206182925822010-09-13T20:45:00.000-07:002010-12-24T14:59:12.925-08:00Sinful Salted Caramel Corn Puffs: The Ultimate Sweet and Salty Treat<em>Years ago, I participated in a charity bake sale. I made some simple cupcakes as this was before my love of food conquered my fear of baking. All of my cupcakes sold. I paid it forward by buying a couple of desserts from other co-workers, including a bag of caramel puffs for 50 cents. </em><br />
<em></em><br />
<em>I tossed them in my desk and forgot about them until I was hungry and bored later that afternoon. After taking a few sinful, caramelly bites, I darted out into the lobby to buy the remaining bags. Because they were that blissful combination of salty and sweet and rich without being too heavy. I ate them all week, rationing out the last bag by the puff because I loved them that much. They are the culinary equivalent to crack, and I was addicted. Unfortunately, I never got around to finding the recipe.</em><br />
<br />
<em>A few days ago, in the mall, I browsed through a clutch of tables set up by local business owners. I bought bag of cheese and caramel corn from a local baker when I saw those decadent caramel puffs mixed in. They were the same unforgettable taste that I had all four years before, and I had to re-create it. </em><br />
<br />
<em>The entire process is ridiculously easy, albeit a bit sticky. The only difficult part of it is trying to stop eating them.</em> <br />
<br />
<a href="http://s150.photobucket.com/albums/s83/lilacrose82/?action=view¤t=carmelpuffs2.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i150.photobucket.com/albums/s83/lilacrose82/carmelpuffs2.jpg" /></a><br />
<br />
<strong>Sinful Caramel Corn Puffs</strong><br />
<br />
2 sticks butter<br />
2 cup brown sugar<br />
1/2 cup light corn syrup<br />
1 teaspoon Kosher salt<br />
1/2 teaspoon baking soda<br />
A splash of vanilla<br />
1 package butter-flavored corn puffs<br />
<br />
Directions<br />
Pre-heat oven to 250 degrees. Line two baking sheets with parchment paper.<br />
<br />
In a large saucepan over medium-hot heat, melt butter. Add brown sugar and corn syrup. Bring to a boil for five minutes, stirring constantly.<br />
<br />
Stir in baking soda, salt and vanilla. Be careful as mixture with vigorously boil. <br />
<br />
Pour the corn puffs into a large bowl. Pour the mixture over the corn puffs and stir until thoroughly coated. You may need to do this in batches. <br />
<br />
Spoon puffs onto cookie sheets in a single layer.<br />
<br />
Bake at 250 degrees for 1 hour. Turn and stir every 15 minutes. The puffs will get easier to turn as it bakes. <br />
<br />
Remove from oven, and slide parchment off cookie sheets and onto counter to cool.<br />
<br />
To store, place in a sealed air tight container.<br />
<br />
Note 1: At first, it is a bit difficult to stir puffs while it’s on parchment. In the end, it will be easier to transfer for cooling and clean-up.<br />
<br />
Note 2: If you have multiple sheets, rotate oven positions half-way through baking.Kirahttp://www.blogger.com/profile/10359464087917328454noreply@blogger.com1