Body and Soul Food

New Website!

noreply@blogger.com (Jessie) — Mon, 13 Aug 2012 12:44:00 +0000

Hello Readers,

Please check out my new website, www.jessiemonds.com. Here you will find easy to navigate recipes under the Food section, several healthy new recipes, information about yoga and fitness, blogs about travel, upcoming yoga workshops, food info, and anything else related to healthy food, yoga, dining, travel, music, and more.

Also, please take a moment to comment if you find something you like. Thank you for your time!

Love Potion Smoothie

noreply@blogger.com (Jessie) — Mon, 13 Feb 2012 22:20:00 +0000

I am in the process of creating this blog into a website (yay!) and have not wanted to add any new recipes since they will all have to be transferred over to the new site soon. But! It's Valentine's Day, and I couldn't resist.

This smoothie is more decadent that the usual healthy drink I make for myself in the morning because it uses coconut milk for the liquid. Thick, rich, creamy coconut milk from a can, not the watery milk version from a carton.

Don't shake the can before opening. Instead allow the liquid to stay separate and scrape a few large dollops of the thick stuff off the top to use for the garnish on your drink. It looks like whipped cream but tastes like coconut heaven. A few sprinkles of shaved coconut add nice texture, too.

The drink is vibrant pink/red from raspberries, strawberries, and cherries. (Frozen fruit works best for smoothies.) Red berries have powerful antioxidants that help your skin glow so you will look amazing on your date tonight.

If you are staying home with Ben & Jerry then you can be beautiful just for you.

More info on the new website soon. Happy Valentine's Day!

Love Potion Smoothie
Serves 2

1 cup frozen strawberries
1 cup frozen raspberries
1 cup frozen cherries
1 tablespoon honey
3/4 cup coconut milk
1/2-1 cup water
4-6 ice cubes

Place all ingredients in a blender and whiz until smooth and creamy. Add honey to sweeten, water to thin, or ice to thicken. Serve immediately with coconut cream and coconut flakes.

Oatmeal Butterscotch Blondies

noreply@blogger.com (Jessie) — Sat, 21 Jan 2012 11:56:00 +0000

These are my favorite thing to eat right now. Sweet, rich, chewy, chunky, crazy delicious blondies. The simple vanilla batter is overstuffed with walnuts, oats, butterscotch, and chocolate chips.

Obviously the add-ins can be altered and adjusted to suit your tastes, but the great thing about these bars is their ability to satisfy a lot of sweet desires.

The batter is so easy even a blonde could make it (ba damp ching). One bowl a whisk and a spatula are all you'll need to get the blondie batter made.

Place brown sugar, vanilla and salt in a bowl and add the melted butter. Stir and allow the mixture to sit for 2 minutes. The butter melts the sugar and this is what creates the papery thin coating on top of the bars.

Bake at 325 and make sure not to over bake your treats. As soon as the edges begin to lightly brown the blondies are done. Allow to cool completely before cutting.

Woops! Couldn't wait. Enjoy!

Oatmeal Butterscotch Blondies

1 stick of butter, melted
3/4 cup brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 egg
1 cup flour
1/2 cup quick cooking oats
1/2 cup walnuts
1/2 cup butterscotch chips
1/2 cup chocolate chips

Preheat oven to 325 and line 8" pan with aluminum foil. Spray with canola oil spray. Melt butter. Meanwhile add brown sugar, vanilla and salt to a large bowl. Pour melted butter over sugar, stir slightly and let sit for 2 minutes. Whisk ingredients together until smooth. Add egg and mix to blend. Add flour and use a spatula to stir until halfway incorporated. Add chips, nuts, and oats and stir until everything is combined. Batter will be thick.

Pour into prepared pan and spread batter to the edges. Bake for 22-25 minutes, until the top has a sheen and edges are lightly golden. Cool completely before cutting into pieces with a sharp knife.

Pollo alla Cacciatora

noreply@blogger.com (Jessie) — Mon, 16 Jan 2012 13:43:00 +0000

Chicken Cacciatore, chicken hunter-style, is a thick, rich, hearty braised chicken stew with the warm wintery flavors of stewed tomatoes, bell peppers, mushrooms, and woodsy herbs.

Many traditional recipes call to dredge skin-on chicken pieces in flour and fry until golden and crispy. In this lightened version we will remove the skin but keep the bones attached while simmering. This makes the chicken tender and adds flavor to the sauce.

Before serving, the meat will be removed from the bones and added back to the skimmed sauce. This dish has all the traditional appeal of chicken cacciatore without the fat or clunky bones.

Toss with pasta or serve over risotto, polenta, mashed potatoes or spaghetti squash or cauliflower puree for lower carbs. This will store well and improve over a day or two. Reheat gently so not to overcook the chicken.

Pollo alla Cacciatora

4 bone-in skinless chicken breasts or 8 bone-in skinless chicken thighs
2 tablespoons olive oil
1 onion
1 yellow bell
1 red bell
2 cups sliced mushrooms, white button or baby portobello
6 cloves of garlic, about 2 tablespoons
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1/2 cup marsala
herb bundle with 1 sprig rosemary, 4 sprigs of thyme, and 2 sprigs of oregano wrapped together with kitchen string
2 cups chicken broth
1 cup crushed tomatoes
additional basil, thyme, oregano, or parsley and optional parmesan cheese for garnish

Preheat oven to 325. Rinse chicken and pat dry. Set aside.

Using a large dutch oven or ovensafe vessel, heat olive oil over medium high heat. Once oil is shimmering, add onion, bell peppers, and mushrooms. Saute until softened, 7-8 minutes. Add tomato paste, garlic, and red pepper flakes and saute for 1 minute. Add marsala wine and cook until reduced slightly, about 4 minutes. Add chicken broth crushed tomatoes, and herb bundle. Bring to simmer, add chicken, cover with a lid, and place in the oven.

For chicken breasts, cook 20-25 minutes, it's okay if chicken is a little underdone. For thighs, cook 45 minutes. The dark meat will need more time to cook and tenderize. Remove from oven and use tongs to remove chicken and from liquid to cool. Also remove herb bundle. Use a spoon to strain any accumulated oil from the top. At this point, if liquid needs to be thickened, place over medium heat to reduce slightly. Season with salt and pepper.

When chicken is cooled, remove it from the bone and shred it into bite-sized pieces, being careful to remove any fat or sinew from the thigh pieces. Add back to pot. Add additional fresh herbs (basil, thyme, oregano, parsley) to sauce. Serve with pasta, polenta, mashed potatoes, or risotto.

Raw Cocoa-Oat Truffles

noreply@blogger.com (Jessie) — Sun, 08 Jan 2012 00:35:00 +0000

I love healthy little bite sized ball snacks so when I passed this recipe near the entrance at Whole Foods, I picked up all the ingredients to make them.

Almond butter, oats, cacao powder, dates, maple syrup and spices are blended together in a food processor until sticky. They are then rolled into balls, and dusted in more cacao powder.

It's kind of shocking how decadently delicious these are. I tried one right away and thought it was okay, but after letting them sit in the fridge for a few hours all the flavors blended and they are fantastic. Seriously. Delicious.

When you bite into one, it is chewy, chocolatey, and rich. These look very similar to a regular truffle, but with only good-for-you ingredients. This is the way to eat.

Cocoa-Oat Truffles
Makes about 20 truffles

1 cup rolled oats
1 cup finely chopped pitted dates (fresh as possible. Too dry will yield dry truffles)
1/4 cup unsweetened cocoa powder, divided (I use raw cacao powder. It's the bomb)
1/2 cup almond butter
1-2 tablespoons maple syrup
2 teaspoons pure vanilla extract
Pinch ground nutmeg
Pinch ground cinnamon (I was very liberal with the spices)
Pinch sea salt

Place oats in the bowl of a food processor and process until finely ground. Add dates, 2 tablespoons cocoa, almond butter, maple syrup, vanilla, nutmeg, cinnamon, and salt and process until finely ground and sticking together.

Place remaining cocoa powder in a shallow bowl. Roll truffle mixture into balls about 2 teaspoons each, pressing firmly for mixture to stick together. Roll truffles in cocoa powder and chill until ready to serve.

Hazelnut Cream Cheese Brownies

noreply@blogger.com (Jessie) — Wed, 28 Dec 2011 22:32:00 +0000

Dessert is my favorite thing to eat. So, two desserts in one is especially my favorite thing to eat. Half fudgy brownie, half creamy cheesecake, these addictive brownies have it all, and then some.

The final amount of brownie batter can be spooned on and swirled, or (like me) piped out about 1" apart into thick chocolatey ribbons and pulled through the perpendicular direction with a skewer to create the look in the photo above.

They are super rich so I like to cut them into 16 pieces, then cut each square into fourths, creating a parade of perfect mouth poppers. Honestly I probably end up eating more of them this way, but it doesn't feel like it so that's what counts.

Hazelnut Cream Cheese Brownies

6 Tbs butter, room temperature
4 oz bittersweet chocolate (70% is what I use), chopped
2/3 cup brown sugar
1 teaspoon vanilla extract
2 eggs, room temperature
1/2 cup flour
1/2 teaspoon salt
1/3 cup roasted hazelnuts, chopped (or other nut, all optional)
1/3 cup semi-sweet chocolate, chopped

1 8 oz package cream cheese, room temperature
1 egg, room temperature
1/4 cup sugar
1 teaspoon vanilla

Preheat oven to 325 and place the rack in the center of the oven. Line an 8x8 square baking pan with 2 pieces of parchment paper to cover all sides.

Place a glass bowl over a saucepan of simmering water and melt butter and chocolate. Remove from heat and stir in the sugar and vanilla with a wooden spoon until combined. One at a time, add the eggs, stirring with a wooden spoon after each addition. Stir in the flour and salt until batter is combined. Remove 1/2 cup of batter and set aside. Stir in nuts and chocolate, if using and pour into prepared dish.

Use a stand mixer with the paddle attachment to process the cream cheese until smooth. Add sugar, egg, and vanilla and mix just until smooth and combined. Don't overmix. Pour on top of brownie layer. Spoon or pipe ribbons of reserved brownie batter over the top of cheesecake layer and use a large skewer to make minimal designs.

Bake for 25-30 minutes, until center is no longer jiggly and looks set. Cool on wire rack then refrigerate until cold, a few hours. Cut into squares, or squares of squares, using a sharp knife, wiping blade between cuts. Store refrigerated. Best served cold.

Classic Caesar Salad

noreply@blogger.com (Jessie) — Mon, 19 Dec 2011 14:33:00 +0000

Not for the faint of heart, this robust dressing is filled with garlic, anchovy paste, lemon juice, a whole egg, olive oil, and freshly grated parmesan cheese.

A raw egg is used to emulsify the oil to the other ingredients, making the salad dressing creamy. When dealing with raw eggs, first purchase a high quality egg, like fresh cage free organic ones. Dangers of raw egg come from the shell, so simmering the egg for 45 seconds in gently boiling water helps to remove any bacteria.

I love olive oil but feel the strong flavor overpowers the final dressing. I use half olive oil and half of a neutral oil like grapeseed. If you have light (not extra virgin) olive oil that can be used too.

Allow the dressing to sit for a few hours so the flavors can blend. Toss with romaine, croutons, and more parmesan cheese for a crazy good salad.

Classic Caesar Salad Dressing

1 egg, coddled (simmered in boiling water for 45 seconds and removed with a slotted spoon to cool)
2 garlic cloves, minced
2 teaspoons anchovy paste, (more or less to taste)
2-3 tablespoons lemon juice, to taste
1/4 cup olive oil
1/4 cup grapeseed oil (or other neutral oil)
1/4 cup parmesan cheese, freshly grated
salt and freshly ground black pepper

chopped romaine hearts, croutons*, shaved parmesan, black pepper

Place coddled egg, garlic, anchovy, lemon, salt and pepper in a medium bowl and whisk until ingredients are thoroughly combined. Slowly add a small stream of olive oil, whisking constantly until blended. Once the olive oil is added, the other oil can be added in a faster stream, the emulsion should have already happened. Stir in parmesan cheese and season to taste with additional salt, pepper, and lemon juice. Refrigerate for a few hours for flavors to blend. Can hold in fridge up to 3 days.

To serve, toss with chopped romaine and croutons. Garnish with additional shaved parmesan and freshly ground black pepper.

*Homemade croutons can easily be made by cutting french bread into cubes, tossing with oil, and cooking on a lined baking sheet in a 400 oven for 10-15 minutes. Or buy good quality croutons from the store.

Zing

noreply@blogger.com (Jessie) — Thu, 15 Dec 2011 20:05:00 +0000

When fresh cranberries hit the stores, this is the first thing I make. It is a refreshing and zingy combination of cranberries, apples, grapes, ginger, and celery. So good!

It's the fresh version of several common processed juices. The celery may seem an odd addition, but it helps to counteract both the tartness and sweetness of the fruit, and does a great job of neutralizing everything. Flavor wise it hides in the background, adding only a clean freshness.

This juice is a natural remedy for cold weather illness. Immune boosting apples, celery, cranberries, and grapes are high in vitamin C, which help the immune system to protect the body from cold and flu viruses. Ginger is an anti-inflammatory that helps to settle the stomach and treat cough and congestion.

Plus it tastes, and makes you feel, great! Drink up!

Fresh Cran-Apple Grape Juice with Ginger

1 bag fresh cranberries
2-3 stalks celery
2 apples or pears, or a combination
2 cups grapes, green, red, or a combination
1" piece fresh ginger

Clean and cut all fruit as necessary. Process through a juicer. Remove any foam that rises to the surface. Drink right away. You can add a few ice cubes if you like. I like to drink it through a straw, as the straw pulls double duty to stir the juice when the solids separate.

Blogger Cookie Exchange

noreply@blogger.com (Jessie) — Mon, 12 Dec 2011 12:39:00 +0000

This year I participated in a cookie exchange with a large group of food bloggers. I sent a dozen cookies to three random people and received cookies from three others.

The cookies I chose to send are my Almond Joy to the World Cookies, a moist macaroon topped with a salted almond and drizzled with chocolate. They taste like a homemade version of an Almond Joy candy bar.

Use an ice cream scoop to form their shape. Pack the coconut in tight then press a roasted salted almond in the center:

Bake in a low oven for 17-19 minutes. Cookies will not darken on the top but will be golden on the bottom:

Cool on a wire rack. Line a cookie sheet with waxed paper. Dip the cookies in melted semi-sweet chocolate then use a fork to drizzle chocolate over the top:

We tend to eat a lot of cookies and rich foods over the holidays. With only a few simple low-fat ingredients macaroons are a great tasting cookie without the extra calories.

Happy Holidays! Hope you enjoy.

Almond Joy to the World Cookies
Adapted from The How-to Baker

4-1/2 cups organic flaked coconut (about 14 ounces)
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 egg whites
1 tablespoon honey
1 teaspoon vanilla
24-30 roasted salted whole almonds
1 cup chopped semi-sweet chocolate

Preheat the oven to 300° F and line a cookie sheet with parchment paper. Place coconut in a large mixing bowl. In a medium bowl, whisk together sugar, flour and salt. Add egg whites, honey and vanilla. Whisk until smooth. Pour sugar mixture over the coconut. Stir together with a mixing spoon, then use your hands to blend until evenly combined. Cover with plastic and refrigerate mixture for 30 minutes.

Use a small ice cream scoop to make mounds of macaroon dough. Press batter firmly into cup to make a compact half circle. Press a salted roasted almond in the center of the round side and place on baking sheet. Bake in the preheated 300° F oven for 17 to 19 minutes, or until golden brown. Immediately transfer baked macaroons to a wire rack to completely cool.

Melt chocolate in a double boiler. Dip bottom of cooled macaroon in chocolate and place on waxed or parchment paper. When finished, use a pastry bag with a very small tip or a fork to drizzle chocolate over the top. Refrigerate until set. Store in an air tight container in the refrigerator for up to two weeks.

Comfort

noreply@blogger.com (Jessie) — Sat, 10 Dec 2011 15:56:00 +0000

Broccoli Cheese soup is a delicious winter warmer but many recipes are an indulgent mix of butter, milk, cream, and processed cheese, containing anywhere from 700-900 calories (mostly from fat) and 40-60 grams of fat per serving.

This is a lightened version of broccoli cheese soup. Here olive oil is substituted for butter, a potato (instead of flour) helps to thicken the soup, and heavy cream is replaced with milk.

There is no substitute for cheese but the amount has been fairly reduced. A small amount is stirred into the soup and a little extra is sprinkled on top, to add flavor and visual effect, so you don't feel like you're missing out. Use a high quality good melting cheese, like gruyere or raw cheddar.

Is this as sinful as the full-fat counter part? Pretty much. It ain't perfect but you definitely did a good job saving calories. Now treat yourself to sorbet.

Broccoli Cheese Soup with Gruyere and Croutons

2 Tbs olive oil
2 large leeks, white and light green only, cleaned and coarsely chopped
2 celery stalks, coarsely chopped
1 cup broccoli stems, peeled and sliced into coins
2 cloves garlic, minced
3 cups water
1 medium sized potato, peeled and cut into small rough pieces
5 cups broccoli florets, cut into bite-sized pieces, will be divided
1-2 cups milk (low-fat okay)
1 cup cheese, (your choice, cheddar, gruyere, fondue mix, something that will melt well) plus more for topping
pinch of freshly grated nutmeg

Croutons and additional cheese for garnish

Heat olive oil in large soup pot over medium heat. Add onion, celery, broccoli stems, salt and pepper. Saute until softened, about 10 minutes. Add garlic and cook for 1 minute. Add 3 cups of water, 4 cups broccoli florets, and potatoes. Simmer until everything is tender, 15-20 minutes. Cool slightly and blend with immersion or regular blender.

Add puree back to soup pot along with reserved broccoli florets and nutmeg. Simmer until broccoli is tender, about 10 minutes. Add milk and cheese and cook until heated and melted. Adjust taste with salt and pepper, adding additional liquid if necessary. Serve hot with croutons and shredded cheese.

Must Try

noreply@blogger.com (Jessie) — Tue, 06 Dec 2011 20:34:00 +0000

Stupid Starbucks. I am totally addicted to all of their holiday flavors. My favorite this week is their White Chocolate Peppermint Mocha.

I was sipping on one when I stumbled upon this recipe for Chocolate Peppermint Cookies with White Chocolate Coating.

The caffeine must have been working because I fled immediately to the store to purchase peppermint extract and every chocolate mint candy I could find.

I ran out of white chocolate about half way through coating my cookies, so used Andes chocolate mint baking chips to coat the rest. Super minty!

Also, I didn't want to deal with crunching candy canes (and don't like the way the hard candy sticks to teeth) so I topped the cookies with grated dark mint chocolate instead.

These cookies are delicious! A definite must-try if you love chocolate and mint.

Off to loved ones:

Chocolate Peppermint Cookies
Recipe from Martha Stewart Living December 2008

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped
Directions

Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.

Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)

Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.

Faux

noreply@blogger.com (Jessie) — Sat, 03 Dec 2011 22:19:00 +0000

Spaghetti squash is a fun vegetable to play with because the finished product shreds apart like spaghetti noodles. I bought one at the store the other day and wanted to do something awesome with it.

I found the concept to do a spaghetti squash lasagna online and made my own version with what I had around, which is what you can do too.

Squash can either be cut in half and roasted (cut side down) for about 45 minutes, or simmered in water for about 30. The latter method is easier to cut but I like to whack into it with a sharp knife. Feels good.

This is a fun dish to make regardless of any food allergies, but it happens to be gluten free (if you don't top it with breadcrumbs) and could be dairy free if you substituted the ricotta for tofu ricotta.

This does not taste exactly like lasagna, but the flavors are reminiscent. It feels very clean and light when you're eating it. It is filling but not heavy. A full on winner.

A meat sauce would be awesome, but it is good to forgo meat sometimes too and this is pretty darn good all on its own. Make it both ways, this is something to stay in the dinner rotation.

Spaghetti Squash Lasagna
Serves 4-6

Tomato Sauce

1 onion, chopped fine
2 celery, chopped fine
1 carrot, chopped fine
2 garlic cloves, minced
1/4 cup tomato paste
28 oz crushed tomatoes
pinch sugar
1 teaspoon each dried oregano and basil
1/4 teaspoon crushed red pepper flakes
salt and pepper

Place enough olive oil to coat a large 12" saute pan or skillet over medium heat. Add onion, carrot, celery and saute until softened, about 6 minutes. Add tomato paste, garlic and chili flakes and cook for 1 minute. Add tomatoes, sugar, herbs, salt and pepper. Adjust heat to simmer and cook for 25 minutes.

Cheese Mixture

1/2 pound fresh ricotta
2 eggs
2 Tbs each fresh basil and parsley, chopped
few grates of lemon zest, optional
salt and pepper

Whisk all ingredients together to blend. Set aside.

For Assembly:

1 large spaghetti squash, cooked with strands of squash removed from shell
Tomato Sauce
Cheese Mixture
1/3 cup pesto
1/4 cup breadcrumbs or parmesan cheese, optional

A thin layer of sauce:

Half of your spaghetti squash:

Half of sauce and all cheese mixture:

The rest of the squash:

Top with the last of the sauce and dot each piece with a generous spoon of pesto:

Breadcrumbs or cheese, if you please, and she's ready for the oven:

Place on a foil lined baking sheet. Bake at 400 for 30-35 minutes, until hot, bubbly, and brown in spots. Allow to rest for 5 minutes then serve with additional fresh basil and/or parsley.

Gift

noreply@blogger.com (Jessie) — Thu, 01 Dec 2011 15:44:00 +0000

These simple and delicious cookies are making the line up for my family's annual cookie exchange. The trick to sending cookies in the mail is to choose a cookie that will age well, like this one.

These are not great straight out of the oven cookies. Allow them to cool and rest, for the flavors to develop and blend. The roasted hazelnuts with dried fruit and cocoa nibs is an incredibly tasty combo. Great with a cup of hot coffee or tea.

And like most things food, you have full liberty to embellish accordingly. I left out the dried fruit from one batch (since I didn't have any) and they were great. I used cranberries and apricots for the next batch and they were perfect, too.

Whole Wheat Hazelnut Cookies with Cocoa Nibs
This recipe is adapted from Alice Medrich's recipe found via The Urban Baker

1 cup whole hazelnuts (or blanched, peeled, and roasted hazelnuts)
1 cup (4.5 oz.) unbleached AP flour
1 cup (4 oz.) whole wheat flour
14 Tbsp (1 3/4 sticks) unsalted butter, slightly softened
1/2 cup sugar
generous 1/2 tsp. fleur de sel or other course salt
1 1/2 tsp. pure vanilla extract
2/3 cup dried fruit, chopped
1/4 cup cocoa nibs, optional

Preheat oven to 350. Line 2 cookie sheets with parchment.

Spread hazelnuts on a cookie sheet and bake for about 10 minutes. Once cooled, chop coarsely.

Combine the flours in a small bowl. Set aside. In the bowl of a standing mixer, cream the butter until creamy. Add the sugar, salt, and vanilla for one minute. Mix in the nibs, nuts, and fruits. Mix in the flours until well combined.

Divide the dough in half. Roll each half into a log, 12 x 2″ and wrap in parchment paper. Refrigerate for at least 2 hours.

Slice dough with a sharp knife, about 1/4″ thick. Place cookies on parchment lined cookie sheets. Bake 12-14 minutes until they are golden around the edges. Cool to room temperature before storing. Store in an air tight container for up to 2 weeks.

Baked

noreply@blogger.com (Jessie) — Sun, 20 Nov 2011 16:53:00 +0000

A friend of mine mentioned that eating oatmeal helps her lose weight. It is probably partly to do with the fiber but in addition to weight loss/control oats also tout the ability to lower cholesterol, reduce cardiovascular disease, increase immunity, and stabilize blood sugar.

Oats are harvested in the fall, and though they are available all year, there is something comforting and homey about a bowl of hot oatmeal as the weather cools. The oats have a substantially hearty bite and with tons of topping options, they can be dressed in many ways.

Steel cut oats take longer to prepare than regular rolled oats so if you are going to make them, might as well make a large batch and have it around for a few days.

Normally I make a batch on the stovetop but I recently found this recipe that bakes them in the oven with pumpkin, spices, sugar, and milk. Sounded like November in a bowl.

If you are entertaining company for the holidays, the baked oatmeal can be made the night before. Pull it out of the refrigerator while the stove preheats. Also, I roasted some pecans during the last 8 minutes of baking to sprinkle on top. Roasting brings out the flavor and is a must-do step.

I enjoy it best with pure maple syrup, almond milk, roasted pecans, dried cherries and a sprinkle of cinnamon. Warm, sweet, creamy, and satisfying, this baked oatmeal is a champion breakfast.

Here, I saved you a bite:

Baked Pumpkin Steel Cut Oatmeal
Recipe adapted from thekitchn.com
serves 4 to 6

2 tablespoons unsalted butter, divided
2 cups steel cut oats
1 15 ounce can pumpkin or squash puree
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon fresh nutmeg
2 1/2 cups milk
2 1/2 cups warm water
1 teaspoon vanilla
1/2 teaspoon salt

Heat the oven to 375°F. In a 3-quart (or larger) saucepan or Dutch oven, heat 1 tablespoon of the butter over medium-high heat. (Your burner shouldn't be on at full blast, but the butter should melt quickly.) When the butter foams up, stir in the oats and fry them, stirring frequently, for about 3 minutes or until they smell toasted.

Push the oats up against the side of the pan, and drop the second tablespoon of butter in the now clear center of the pan. Dump in the pumpkin puree. Fry it in the butter, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree for another 3 to 4 minutes, or until the color darkens slightly and the raw smell disappears. It's OK if a few dark brown spots appear as the puree sticks to the pan.

Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Take the pan out of the oven, and carefully lift the lid (be cautious as steam will billow out). Stir the oatmeal. It will look quite loose still, but the oats should be al dente and tender. The oatmeal will thicken rapidly as it cools.
Eat immediately with a drizzle of cream or milk and maple syrup, or let cool and then refrigerate. Heat up bowls in the microwave or on the stovetop.

Chop Chop

noreply@blogger.com (Jessie) — Fri, 18 Nov 2011 03:40:00 +0000

Do you ever crave something you thought you didn't like? That is happening to me with blue cheese. Seriously. I can't get enough.

Maybe it is the brand of cheese, the Deep Ellum Bleu from Dallas Mozzarella Company, or hormones or maybe our tastebuds change as we mature. Whatever the case, I am a freak for it.

This is a Fall Chop Salad, a combination of celery, scallion, hearts of palm, bacon, chicken, avocado, pears and bleu cheese dressing. All the stuff I like right now, which is why it's good to be the cook.

This salad is so good! Hope you enjoy.

Fall Chop Salad

1 head of butter lettuce, cleaned, rinsed, and chopped
2 stalks celery, chopped
1 medium ripe avocado, cubed
1 ripe pear or apple, cubed
1/2 cup bacon, crumbled
1/2 cup scallions, chopped
1/2 cup hearts of palm, chopped
2 chicken breasts, cooked and cubed
bleu cheese dressing, recipe below

Place all ingredients in a large bowl and toss with enough dressing to coat. Use salad servers to mound the mixture onto cold plates. Top with additional blue cheese, if you like. Serve immediately.

Bleu Cheese Dressing
Recipe from David Lebovitz

4 ounces (115g) blue cheese, crumbled
1/2 teaspoon sea salt
a few turns freshly ground black pepper
1 tablespoon finely chopped chives
1/4 cup (60g) sour cream, regular or lowfat
1/4 cup (60ml) buttermilk
1 tablespoon fresh lemon juice or white wine vinegar
a few drops of red wine vinegar

1. In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.

2. Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.

3. Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk.

Sugar, Spice, and Everything Nice

noreply@blogger.com (Jessie) — Tue, 15 Nov 2011 15:20:00 +0000

This tasty snack cake is a moist, spicy, chocolate-studded pumpkin treat perfect with a hot cup of coffee or tea. Easy to bake, easy to eat, great for breakfast, dessert, or snacking, and perfect for fall.

The pumpkin adds moisture and structure without adding fat, which naturally makes this cake healthier than a traditional snack cake. One more reason to love pumpkin.

This is good when you want to eat two pieces. Or if you want to top it with frosting. (Which you do.)

Since this cake is lower in fat than a regular cake, it would be silly to top it with a high-fat frosting. This recipe uses Neufchatel cheese, which is 33% lower in fat than regular cream cheese.

The butter is reduced to 2 tablespoons and the sugar is reduced to 3/4 cup. Pretty good for something that tastes so delicious.

Pumpkin Chocolate Chip Snack Cake
Recipe adapted from Whole Foods Market Pumpkin Chocolate Cake

1 1/4 cups flour (can be all purpose, white whole wheat, or whole wheat pastry)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fresh grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 15 ounce can pumpkin
3/4 cup sugar
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chocolate chips

Preheat oven to 350°F. Grease an 8" square baking pan with oil and set aside.

In a large bowl whisk together flour, spices, powder, soda and salt. In a separate bowl whisk together pumpkin, sugar, eggs, and oil. Stir pumpkin mixture into flour mixture until just combined. Add chocolate chips then pour into prepared pan.

Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool completely. Dust with powdered sugar or top with cream cheese frosting.

Neufchatel Cheese Frosting
Neufchatel is lower in fat than cream cheese and a perfect substitute in this creamy frosting.

1 8 ounce packages Neufchatel, softened
4 tablespoons unsalted butter, softened
3/4 cup sifted confectioners' sugar
1 teaspoon vanilla extract
pinch salt

In a medium bowl, cream together the cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Ballin'

noreply@blogger.com (Jessie) — Mon, 14 Nov 2011 20:23:00 +0000

Health is wealth, y'all. That is why these super awesome energy balls are such a great snack.

Most energy bars that claim to be healthy are nothing more than glorified candy bars, filled with soy isolates, processed sugar, preservatives, and chemicals.

These Energy Bites contain oats, pepitas, sunflower seeds, spices, dried fruit, honey and almond butter. That's it! Impossible to resist and simple to prepare. Seriously, I can't stop eating them.

But don't take my word for it. Try them yourself, you probably have the ingredients already in your pantry.

No-Bake Almond-Oat Energy Bites
Recipe from Vegetarian Times, October 2005

2 1/2 cups organic rolled oats
1/2 cup raw pumpkin seeds (pepitas)
1/2 cup raisins (I used dried cherries)
2 Tbs. raw sunflower seeds
1 tsp. cinnamon
1/2 cup almond butter
1/3 cup plus 1 Tbs. honey
2 Tbs. barley malt syrup ( I used maple syrup)
1 tsp. vanilla extract
(1 added a pinch of sea salt, too)

1. Grind 1/2 cup oats and 1/4 cup pumpkin seeds in food processor until powdery. Transfer to medium bowl; set aside.

2. Combine remaining 2 cups oats, remaining 1/4 cup pumpkin seeds, dried cherries, sunflower seeds, salt and cinnamon in food processor. Process until everything is uniform in size and powdery, about 30-45 seconds. Remove to large glass bowl and stir in almond butter, honey, maple syrup and vanilla until soft dough forms.

3. Moisten hands, and roll dough into 1-inch balls. Coat balls in oat-pumpkin seed powder. Place in freezer 20 minutes to set, then serve or store in the fridge.

Chicken Green Chili Chilaquiles

noreply@blogger.com (Jessie) — Mon, 07 Nov 2011 14:55:00 +0000

Chilaquiles are similar to enchiladas but are layered like a lasagna. They taste really good but are not a lot of work. This is my version, but they are incredibly versatile so use this general outline to make them your own.

Tortillas:

Purchase corn tortillas and slice them into strips. Many recipes call to deep fry the tortillas but I like to toss them with a tiny bit of canola oil and bake them until they are nice and crisp. Less mess and less fat.

Chicken:

I poached a few chicken breasts but you could also use a rotisserie chicken from the grocery store, or another kind of meat all together. Leave out the meat and use only veggies or top the chilaquiles with a fried egg after they are baked.

Salsa:

I made green chili salsa, but you don't have to. Purchase a good quality prepared salsa you like or pick up a few cups from your favorite mexican restaurant. Any salsa can be used for this dish.

Cheese:

Cheddar is good but you could also use monterey jack, pepper jack, crumbly mexican cojita or feta.

Bake until hot throughout and cheese is melted:

Garnish with fresh tomato, cilantro, lime, and sour cream:

Chicken Green Chili Chilaquiles

3 cups chicken broth
2 cloves garlic, smashed
4 cilantro sprigs
1.5 pounds chicken breasts
1 yellow onion, chopped
1 cup zucchini, chopped
1 cup roasted green chili peppers, chopped
3 large tomatoes, chopped
1 teaspoon cumin
2 teaspoons chili powder
8 corn tortillas, cut into strips
canola oil
1/2-1 cup cheddar cheese

Garnish with sour cream, cilantro, lime, chopped tomatoes

Place chicken broth, garlic, and cilantro sprigs in medium sized pot and bring to a simmer. Add chicken and poach gently until chicken is just done, about 10 minutes. Alternately, purchase a rotisserie chicken and shred the breast meat. Strain the broth, shred the chicken when cool, and reserve.

Meanwhile, add a tablespoon or two of oil to a large skillet. Add onion and zucchini and saute until translucent, about 7 minutes. Add spices, chilis, and tomatoes, cooking until tomatoes begin to soften, about 5 minutes. Add 2 cups reserved chicken broth. Bring to simmer and cook until all vegetables are tender, about 20 minutes. Taste and adjust seasoning. Can add more chicken broth if mixture is too thick. This should yield 4-5 cups.

Preheat oven to 350. Add cut tortilla strips to large baking sheet. Toss lightly with oil to coat. Bake for 10-15 minutes, until crisp.

Assembly half tortilla chips, half chicken, and half salsa. Repeat. Top with cheese. Bake for about 20 minutes, until heated through and cheese is melted.

Once cooled, add to blender and blend until smooth. Reserve with chicken.

Perfection

noreply@blogger.com (Jessie) — Fri, 28 Oct 2011 22:23:00 +0000

Beef tenderloin is a cylindrical muscle that runs along either side of a cow's spine. It doesn't do much work so is the tenderest part of the beef. A cow will yield only 4-6 pounds of meat per animal which is why beef tenderloin is a costly cut.

An upscale steakhouse will serve an 8 ounce filet for around $35. Side items are generally not included in this price.

If you purchase a filet from a grocery store or butcher, the cost is usually less than $30 per pound. This makes home cooking a cost effective solution. However, it is counterproductive to spend that much on a piece of meat only to ruin it at home.

This recipe will produce a steakhouse quality piece of beef with an at home cost. In fact it employs a restaurant method as the preparation. The meat is first seared on the stovetop to develop a nice crust then finished off in the oven where it roasts to your desired doneness. I set the timer for 8 minutes. Turns out perfect every time.

A steakhouse will top the steak with a pad of butter to finish. Compound butter is a nice choice, as you can flavor the butter with herbs, garlic, citrus zest, chilis or other flavors. I have included a recipe for miso butter. Holy shit is miso butter good.

This is a buffalo filet, by the way. Buffalo is lower in fat, higher in protein, and sweeter than beef. The two are interchangeable in this recipe.

Steakhouse Steak
Recipe from Ina Garten at foodtv.com

2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns

Preheat the oven to 400 degrees F.

Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.

Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)

Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.

Miso butter

1 stick butter
2 tablespoons miso
1 tablespoon chives
1 teaspoon garlic

Add room temperature butter, white miso, and garlic to small bowl. Blend with a fork to fully combine. Add chives and stir gently until all ingredients are incorporated:

Place on plastic and roll into a log:

Refrigerate until firm and flavors are blended.

Get Here

noreply@blogger.com (Jessie) — Mon, 24 Oct 2011 20:45:00 +0000

I have a little (too much) extra time on my hands and have devoted several hours in the kitchen to the fine art of baking. Each day my boyfriend comes home wondering which carbohydrate sugar bomb I will force him to eat that day. Sucker.

Olive oil as a cake ingredient is an intriguing concept. It sounds healthier than an all butter cake but the oil has a strong flavor, would it be suspect in the final result? This recipe for Zucchini-Olive Oil Cake with Lemon Crunch Glaze is the first I've seen that sounded worth the fuss.

Though fuss this is not. It is simple to assemble and the flavor is bangin, yo. Super moist with a sweet tart punch of lemon and a backdrop of spice. And with an ingredient list of zucchini, walnuts and olive oil... this bread is pactically health food.

Don't listen to me. It is not at all in any way health food. I did reduce the sugar from 1 3/4 cups to 1 1/4 cup and the cake is pleasantly sweet and sublimely satisfying. There is no taste of olive oil. It seems to also improve with age. It is even better the second day than it is the first. It didn't make it to day three.

Zucchini-Olive Oil Cake with Lemon Crunch Glaze
Recipe from Dolce Italiano by Gina DePalma

CAKE

1 cup walnut pieces
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
3 large eggs
1 3/4 cups granulated sugar
1 cup extra-virgin olive oil
2 teaspoons pure vanilla extract
2 1/2 cups grated zucchini (about 2 small zucchini)
GLAZE

1/4 cup freshly squeezed lemon juice
1/3 cup granulated sugar
1 cup confectioners’ sugar

Preheat the oven to 350° F. Grease a 10-inch bundt and dust with flour.

Place the walnuts in a single layer on a baking sheet and toast them until they are golden brown and aromatic, about 10 minutes. Cool completely and then coarsely chop them.

Whisk together the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside. In an electric mixer fitted with the paddle attachment, beat the eggs, sugar and olive oil together on medium speed until light and fluffy, about 3 minutes, then beat in the vanilla extract. Scrape down the sides of the bowl as needed. Beat in the dry ingredients all at once on low speed until they are thoroughly combined, then switch to medium speed and mix for 30 seconds. Mix in the zucchini and walnuts on low speed until they are completely incorporated.

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 40 to 45 minutes or until a tester inserted in the cakes comes out clean and the cakes have begun to pull away from the sides of the pans.

While the cake is baking, prepare the glaze. In a medium bowl, whisk together the lemon juice and granulated sugar, then whisk in the confectioners’ sugar until the glaze is completely smooth.

Allow the cake to cool in the pans for 10 minutes, then carefully invert onto a wire rack. Using a pastry brush, immediately brush the glaze over the entire surface of the warm cake, using all of the glaze; it will adhere to the cake and set as the cake cools. Allow the cake to cool completely and the glaze to dry.

Harvest Swoon

noreply@blogger.com (Jessie) — Sun, 23 Oct 2011 18:40:00 +0000

The change of season is nearly too exciting. Especially here in Texas where the reprieve of triple digit temperatures yield breezy 85 degree days, clear blue skies and brilliant golden leaves.

And, most importantly, soup! I love soup! Not only because it tastes great and is filling and there are so many, but also because it hangs around for a few days. Nothing is more exciting than coming home to a delicious dinner that has already been made.

Here is an Autumn classic, Roasted Butternut Squash soup. The butternut squash is roasted in the oven until caramelized then simmered with chicken broth (vegetable broth or water to make it vegetarian) to blend flavors. It all is pureed (however you choose, blender, immersion blender, food mill) and simmered again.

It will be more savory than sweet at this point and it will also be very thick. Thin the soup with water and adjust the taste by possibly adding a few tablespoons of real maple syrup and/ or fresh orange juice. I was going to add cream but it was velvety smooth and fully sumptuous without. Splurge on warm crusty bread with whipped butter for dipping.

Roasted Butternut Squash Soup

2 1/2 - 3 lbs butternut squash, peeled seeded and cubed into large chunks
4 carrots, peeled and cut into large chunks
1 head garlic, top of clove cut off with a sharp knife
A few tablespoons olive oil
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/4 teaspoon nutmeg
1 yellow onion, roughly chopped
4 cups chicken broth
2-3 cups water
2-3 tablespoons real maple syrup
juice from 1/2 or 1 whole orange

Heat oven to 400. Place butternut squash and carrots on a large rimmed baking sheet. Toss with a few tablespoons olive oil, cinnamon, cayenne, nutmeg, salt and pepper. Place garlic in foil, top with olive oil, salt, and pepper, and envelop completely in foil. Place on sheet. Roast 40-50 minutes, until vegetables are caramelized and soft.

Meanwhile, coat dutch oven or large soup pot with olive oil. Saute onion until tender then add chicken broth and butternut squash mixture. Remove garlic from foil and squeeze cloves into broth. Simmer 20-30 minutes to blend flavors. Allow to cool before blending.

Work in batches pureeing soup in blender until smooth and add back to a clean pot on the stove. Add water until desired consistency is reached, about 2-3 cups. Taste and adjust with maple syrup, orange juice, salt, pepper, cinnamon, cayenne, and nutmeg. Serve warm. Soup can be refrigerated for up to 5 days.

Cravings

noreply@blogger.com (Jessie) — Mon, 17 Oct 2011 14:11:00 +0000

My pregnant friend was craving lemon bars so we went to the store and purchased some. Now I am obsessed with lemon bars and have made four batches in the past two day.

The winning lemon bars are from Cooks Illustrated. They make a separate lemon curd that tops a pre-baked shortbread crust. The recipe is not difficult but there are a LOT of eggs and it does require a few additional steps. This is the recipe to choose for a sublimely luscious treat.

The easier method still involves pre-baking the crust but a more simple filling of whisked eggs, sugar, and lemon bake on top. Several recipes call for adding milk, cream cheese, butter, and flour but I wanted to keep it simple.

The best user friendly version is from Baking Bites. The crust is flaky, crispy and sweet with tiny shards of zest scattered throughout. The filling, with only four ingredients, is bright and lemony with the fullest punch of citrus flavor. A hefty dusting of powdered sugar ensures the bars have the perfect combination of tart and sweet.

I'd like to give an honorable mention to the lemon bars at Baking Obsession. If you have ever made lemon bars you may have encountered edges that are either stuck to the pan or unappealing to serve. Her ingenious idea to bake them in an oblong tart pan ensures none of the edges of the bars are wasted.

After making four batches of lemon bars in two days our kitchen was overfilled with lemon bars. Also, my craving has gone away. My boyfriend is expediting them as quickly as possible and brought a few to his hairdresser who is 8 months pregnant. She devoured the entire bag, on the spot. Pregnant chicks love lemon bars... who knew?

Lemon Bars
Recipe from Baking Illustrated

Crust
1 1/4 cups (6 1/4 oz) all-purpose flour
1/2 cup (2 oz) confectioners' sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened & cut into 1-inch pieces

Filling
7 large egg yolks, plus 2 large eggs
1 cup plus 2 tablespoons (7 7/8 oz) sugar
2/3 cup freshly squeezed lemon juice
1/4 cup lemon zest
pinch salt
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
3 tablespoons heavy cream

To make the crust: Spray a 9-inch square baking pan with cooking spray. Line the pan with aluminum foil, leaving an overhang on opposite sides to lift the bars out after they've baked. Spray the aluminum foil with cooking spray.

Add the flour, confectioners' sugar and salt to the bowl of your food processor. Pulse a few times to combine. Add the butter and process to blend, about 8-10 seconds. Pulse just a few more times, until the mixture is pale yellow and resembles coarse meal. Dump the mixture into the prepared baking pan and use the tips of your fingers to press it into an even layer over the bottom of the pan. Refrigerate the crust for 30 minutes.

While the crust is chilling, preheat the oven to 350 F. Bake the crust for about 20 minutes, or until golden brown.

While the crust bakes, make the filling: In a medium bowl, whisk the egg yolks and eggs together until combined. Combine the sugar and lemon zest in a small bowl and use your fingertips to rub the zest into the sugar until the sugar is moist and fragrant. Add the sugar to the egg mixture and whisk to combine. Finally, add the lemon juice and salt and whisk until all ingredients are blended.

Transfer the filling to a medium saucepan and add the butter. Stirring continuously, cook over medium-low heat until the curd thickens slightly and registers 170 F on an instant-read thermometer. Pour the curd through a strainer into a medium heatproof bowl. Add the heavy cream and stir to combine. Pour the filling over the warm crust (this is important - you don't want to let the crust cool before adding the filling).

Bake for 10-15 minutes, or until the filling is shiny and the center jiggles just slightly when shaken. Remove the pan to a wire rack and cool completely. Use the foil to lift the bars out of the pan and cut into squares. Dust with confectioners' sugar if desired.

She is a Beauty

noreply@blogger.com (Jessie) — Thu, 15 Sep 2011 00:52:00 +0000

Chicken Marsala is a frequent find on the menu of Italian restaurants. It is a flavorful dish that can be recreated at home with great success, making it an ideal weeknight meal.

Chicken breasts are pounded thin with a meat mallet to tenderize and speed the cooking process. Sear in a hot pan to brown and let the chicken finish cooking in the sauce. Some recipes call to dredge the meat with flour, but I leave this step out. It tastes better and you don't have to use as much oil to saute.

Marsala is a fortified wine from Sicily. It is often used in cooking. For chicken marsala be sure to purchase the Dry variety. The bottle will last for some time but if you want other recipe suggestions, try using it in risotto, zabaglione, tiramisu, or anytime you want to deglaze a pan with a touch of wine.

Serve the chicken over mashed potatoes, pasta, or sauteed vegetables. If serving over pasta, I sometimes double the sauce so the noodles have lots of flavor too. Otherwise, toss noodles with olive oil before serving.

Cast of Characters:

Chicken Marsala

1 Tbs grapeseed oil
2 large chicken breasts, cut in half and pounded to 1/4 inch thickness
4 cups cremini mushrooms, chopped thin
2 garlic cloves
1/3 cup shallot, chopped
3/4 cup marsala
1 1/2 cups chicken broth
1/4 cup frozen peas, optional
2 T butter, cut into 4 pieces
parsley

Heat grapeseed oil over medium high heat in large saute pan. Add seasoned chicken breast halves (may need 2 batches) and cook until just beginning to brown, about 1 minute on each side. Remove to a clean plate and set aside.

Once chicken is browned, add mushrooms to pan. Do not shake or move for 1 minute. Let the mushrooms cook. After 1 minute, begin to stir. Cook for a few minutes. Add shallot and garlic and cook until mixture starts to look dry, stirring constantly so garlic does not burn.

Add marsala wine and simmer over high heat until wine reduces to 1-2 tablespoons of liquid. Add salt. Add chicken broth and reduce again until there is about 1/2 - 3/4 of sauce, it should be thickened up but still saucy. Add peas if you're using them.

Stir in 2 tablespoons butter and melt. Add chicken breasts and stir until breasts are cooked through and coated in sauce. Adjust seasoning. Serve over pasta, mashed potatoes, or vegetables and top with fresh flat leaf parsley.

San Francisco Treats

noreply@blogger.com (Jessie) — Wed, 24 Aug 2011 20:30:00 +0000

It seemed impossible to eat a bad meal in San Francisco. From Chinatown to Chez Panisse, and everywhere in between, feasts around every corner.

I overheard a pack of 20-something skateboard kids discussing lunch, one boasting of his sandwich made with artisan bread. Here, everyone is a foodie.

For ten days we wandered from the Farmers Market to Sausalito, Berkley to Santa Cruz, Castro to Union Square, collecting various treasures along the way. Cookbooks, olive oils, beans, jams, chocolates, cupcakes, teas, etc.

The jam is the most delicious I have ever tasted. Like homemade, without the fuss. It is from a berry farm outside of the city called Swanton.

We enjoyed some of the jam, sitting in the sun, overlooking the ocean...

On top of homemade scones.

I wanted to recreate that feeling at home. Minus the farm. Or the ocean. Or the friends. The scones better be good.

Which they are. Better than the berry farm, if I do say. Like a deconstructed pie. This recipe is easy to assemble and freaking delicious to eat. Buy mascarpone and the best jam you can find. Brew a nice cup of tea, and enjoy.

Cream Scones
America’s Test Kitchen Cookbook

2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (or other fruit, can be fresh)
1 cup heavy cream

Adjust oven rack to middle position and heat oven to 425°F.

Combine flour, sugar, baking powder, salt and butter:

Cut in the butter with a pastry blender:

Until pea-sized clumps are formed:

Add heavy cream:

And fruit. (I used cherries from the Farmer's Market):

Stir lightly with a large fork until just combined:

Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.

Gently pat the dough to an 8" round and cut into 8 wedges:

Place on parchment lined baking sheet:

Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Mess is best:

Charmed, I'm Sure

noreply@blogger.com (Jessie) — Sun, 03 Apr 2011 04:52:00 +0000

Oscar Wilde says, "It is absurd to divide people into good and bad. People are either charming or tedious." True for people, true for food. Risotto has a reputation of being tedious but once you get to know her, she is really quite charming.

You a mushroom fan? If so, you can go as fancy as your budget allows. The creminis in this recipe are pretty tasty, though. I recommend you splurge on the truffle oil. A drizzle at the end adds a depth of flavor that can be achieved no other way.

Think there is nothing fun about fungus? Substitute asparagus, artichokes, broccoli, butternut squash, greens, squashes, peppers, whatever... rice is great at making friends.

Clean mushrooms with a damp paper cloth:

Saute with onion and garlic until translucent and moisture is released:

Add rice and cook 2-3 minutes, to coat rice with oil and toast slightly:

Add broth, 1 cupful at a time, until the rice soaks up the liquid. Repeat until rice is al dente, about 20 minutes:

Mushrooms, parmigiana, truffle oil, and butter... rice you look so nice.

Mushroom Risotto

2 tablespoons olive oil
1 medium yellow onion, chopped small
1 pound cremini or other assorted mushrooms, cleaned and sliced
2 cloves garlic, minced
2 cups aborio rice
1/2 cup dry white wine
8 cups vegetable broth
1/2 cup fresh or frozen peas
1/2 cup grated parmigiano reggiano
2 tablespoons butter
truffle oil
parsley

Heat vegetable broth until it begins to simmer and keep it warm on the stovetop. Add olive oil to large skillet and heat over medium. Add onion and saute until translucent and they begin to release their liquid, about 5 minutes. Add mushrooms and cook until mushrooms release their liquid, another 2-3 minutes. Add garlic and saute 30 seconds. Add rice and stir 2 minutes. Season with 1 teaspoon of salt and 1/4 teaspoon fresh black pepper. Add white wine and cook until reduced, about 3 minutes.

Begin to add warm stock 2 cups at first, then 1 cup at a time after that waiting until it is absorbed before adding more. Stir for the first ten minutes, but the rest of the time the dish does not have to be so closely monitored. Stir as needed, making sure no rice sticks to the bottom of the pan, the grains are cooking evenly, and liquid is not entirely absorbed. After twenty minutes begin to taste the rice. It is done when the rice is al dente. Add peas, parmesan cheese and butter. Stir to combine and taste for seasoning. Serve warm and top with additional parmesan, truffle oil, and parsley.