Mission: Food

Mama Mia, That's a Spicy Meatball: Part 1

2012-02-13T08:00:00.001-05:00

I recently had dinner with fellow blogger Dana of Food For Thought, and at her suggestion we decided to try the Meatball Shop in New York City. Its three locations offer daily specials for everything from balls, sauce, and salad, to cookies, ice cream, and homemade lemonade.

Meat grinder wall art

You also get to enjoy your balls however you'd like, "naked," which means served alone with just sauce, with sides either on the side or underneath, as sliders, a hero, a smash sandwich (smushed between a brioche bun), or on a salad. You get a laminated menu and a marker to check off your selections. I love the whole do-it-yourself / any-way-you-want-it style of the menu here. It really helps you think outside of the box as well, since normally I would eat my meatballs either with pasta or as a sandwich, but there are really so many alternatives that don't involve starch if you choose to go that route.

Starting off, I couldn't resist the lemonade of the day, which was apple cinnamon. It tasted like the lemonade was splashed with apple cider, such a great idea that I'll have to steal one of these days. I think every restaurant should offer fresh, homemade lemonades in fun and flavorful varieties. Just a thought.

Apple-Cinnamon Lemonade $3

I decided to go for naked classic beef balls served with the special sauce of the day, which was a Spanish-style tomato sauce with Picada-toasted almonds, Anaheim chiles and honey. It had a lot of flavor! The meatballs were lusciously tender, a result of the ricotta cheese used in making them. The meatballs were everything I expected them to be from a place that makes its name for making MEATBALLS. If they failed at that I'd be worried :)

Prosciutto and Chive Risotto $4, Naked Beef Balls with Spanish Tomato Sauce $7

I ordered a side of risotto. The special flavor that day was prosciutto and chive. I'm not gonna lie. They made it perfectly. It had a great al dente bite, delicious bites of chewy prosciutto throughout. I was a very happy girl with these plates of food in front of me.

Everything But the Kitchen Sink Salad with Veggie Balls and Classic Tomato Sauce $9

Dana got the veggie balls with classic tomato sauce atop the Everything But the Kitchen Sink Salad, which is a bright and fresh display of many many veggies, and a chickpea salad. The components of this salad can change depending on what's fresh, but this day her plate includes cucumbers, beets, and broccoli among others. I have to say, the veggie balls themselves are pretty mind-blowing. As a serious meat-lover, I wouldn't normally consider ordering this option, but the hype behind them is warranted because they are really so damn good! They crumble a bit more easily than an actual meatball, but the flavor is the bee's knees. Hearty lentils are the backbone here, and they sure make a great vegetarian option!

We absolutely had to have dessert as a finish to our meal. The only options they have are homemade ice cream sandwiches and ice cream floats. Who needs other options when you've got ones as good as these? For the ice cream sandwiches, you get to pick your cookie flavor or flavors (you can easily get 2 different flavors as we did) and an ice cream flavor and they will make it fresh just for you. They were even nice enough to cut ours in half for convenient sharing. We got a peanut butter cookie and a chocolate chip cookie (both were flawless) paired with some of the best chocolate ice cream I've ever had. Legit. Best. Such rich chocolate flavor. Would eat this over and over again (which could lead to a serious weight problem...).

Ice Cream Sandwich with Peanut Butter Cookie, Chocolate Chip Cookie, and Chocolate Ice Cream $5

Perhaps the greatest treat of all, was the price tag of our meal. All this amazing food cost the two of us just over 30 bucks with tax and tip! And that includes our drinks (non-alcoholic) and dessert. I returned a couple weeks later for lunch and elected to try some of the sliders. You can match up each ball with whatever sauce you'd like, so it gives you a great opportunity to try many flavor combinations. I tried the chicken meatball with Parmesan cream sauce (their take on chicken Parmesan: really juicy and the cheese sauce was the perfect touch), the veggie ball with pesto sauce (the really bright flavors in the pesto were a great addition to the heartiness of the veggie ball), and that day's special ball and sauce... the Buffalo chicken ball with Frank's red hot and blue cheese dressing (also super juicy with just a bit of heat without being overly spicy... a really fun meatball selection).

Meatball Sliders (left to right): Chicken Meatball with Parmesan Cream Sauce, Veggie Ball with Pesto, Buffalo Chicken Meatball with Frank's Red Hot and Blue Cheese Dressing $3 each

I couldn't resist another ice cream sandwich either, although I really wish I had someone to share with because those sliders were surprisingly filling! This time I got 2 brownie cookies (studded with walnuts) filled with a very mild but tasty mint ice cream. A pretty winning combination, but I preferred our original selection more.

Ice Cream Sandwich with Brownie Cookies and Mint Ice Cream $5

Keep in mind that they don't take reservations, and they definitely get packed during peak hours (and even late-night hours) so expect to wait. If you don't live in New York, or absolutely positively refuse to wait for your balls, you can buy their cookbook, which I will be reviewing in my next post! Stay tuned, I'll be sharing a highly coveted recipe as well!

The Meatball Shop
Lower East Side Location
84 Stanton St
New York, NY 10002
(212) 982-8895

West Village Location
64 Greenwich Ave
New York, NY 10011
(212) 982-7815

Williamsburg Location
170 Bedford Ave
Brooklyn, NY 11211
(718) 551-0520
www.themeatballshop.com

Orecchiette with Broccoli Rabe and Sausage

2012-02-02T08:00:00.001-05:00

Simply a classic. I believe that when most people think of orecchiette pasta ("little ears" in Italian), visions of vibrant broccoli rabe and hearty sausage dance in their heads. It is a trifecta that is unparalleled, and so straight-forward and easy to put together. A few simple ingredients result in a balanced meal, both in flavor and color.

Slightly bitter broccoli rabe is enhanced by juicy and slightly spiced sausage, traditionally pork although I used chicken with excellent (and less guilty) results. The chewy orecchiette and salty cheese round out this dish perfectly. I only had a non-stick pan handy, so my sausage did not brown as much as I would have liked. Definitely attempt this dish with a stainless steel skillet if you have one. Your sausage will crust up nicely allowing the scant amount of chicken broth to collect every last bit of flavor from the pan, fortifying the "sauce" for this dish even more.

Orecchiette with Broccoli Rabe and Sausage
Serves 4 to 6

Kosher salt
1 bunch (1 lb) broccoli rabe, trimmed and roughly chopped
1 lb dried orecchiette pasta
2 T. olive oil
10 oz (3 links depending on size) fresh sweet Italian sausage (pork, chicken, or turkey), removed from casings
4 to 5 cloves garlic, minced
Pinch crushed red pepper flakes, or more to taste
1/4 cup chicken broth
2 oz Pecorino-Romano or Parmigianno-Reggiano cheese, grated (about 1/3 cup if grated to a fine texture using a food processor instead of grating by hand, which will yield a greater volume)

Blanch the broccoli rabe in boiling salted water for about 2 to 3 minutes, or until the stem portions are tender but still firm (not mushy). Immediately strain the broccoli rabe from the boiling water (you will be reusing the water for the pasta) and rinse with cold water. Squeeze the rabe dry and set aside. Bring the water back to a boil and add the orecchiette. Cook until al dente, reserving some of the pasta water, drain and then return to the pot.

Meanwhile, add the olive oil to a skillet (preferably not non-stick to allow for better browning) over medium-high heat. Add the sausage and break it up with a wooden spoon. Add the garlic, red chili flakes, and season with salt. Keep stirring and breaking up the sausage until it is cooked through. Deglaze the pan with the chicken broth and cook for a couple minutes. Add the blanched broccoli rabe to the skillet and stir until the rabe is heated through.

Add the broccoli rabe and sausage mixture to the cooked pasta along with the cheese. Stir to combine and allow the cheese to melt, adding splashes of pasta water as needed to loosen up the pasta. Serve immediately.

Super Bowl Snacks!

2012-01-30T08:00:00.000-05:00

Super Bowl Sunday is right around the corner! My New England Patriots are headed to Indianapolis, and I can barely contain my excitement! Whether you are a football fan or not, the Super Bowl is an event that brings together people of all kinds. Many of them just tune in for the commercials :) No judgement. A lot of them just want a party with great food. Definitely no judgement! I'd like to share some fun recipe ideas that can perhaps grace your table for this year's Super Bowl! Here goes.....

Buffalo chicken is synonymous with watching football. Avoiding the obvious and traditional wings, here are some great dishes utilizing the flavors of Buffalo chicken in unique ways.

Buffalo Chicken Nachos

Buffalo Chicken Macaroni and Cheese

Buffalo Chicken Pizzas

Buffalo Chicken Chili

Here are some other great game day dishes! They may not all be super traditional, but I love thinking outside of the box with my menu planning, and this is the perfect occasion to try out some new recipes to impress your friends and family.

Spicy Chinese Five-Spice-Rubbed Chicken Wings with Creamy Scallion Dipping Sauce

Fries Quatro Queso Dos Fritos

Sweet Potato-Black Bean Empanadas

Black Bean and Corn Salsa

Goat Cheese-Stuffed Bacon-Wrapped Dates

Spinach and Artichoke Swirls

French Bistro Book Review and Rice Pudding with Dulce de Leche

2012-01-27T08:00:00.008-05:00

Ever since I was a child, I have had an obsession with everything French: the language, the Eiffel Tower, the food. It all fulfills a passion in my heart. I studied French in high school and later lived in the French House at my university. I've traveled to France, and have studied classical French cooking in culinary school. It is no surprise that when Flammarion was releasing a new cookbook entitled French Bistro (available February 7th) distributed by my friends at Rizzoli, I would be first in line to check it out!

The book points out all of the key elements, or commandments, in a successful French bistro. Each chapter is devoted to one: The Owner, the Chef, the Chalkboard Menu, the Wine, the Servers, the Table, the Decor, the Clients, the Ambiance, and the Aromas. Each chapter contains a subheading which further discusses the important elements of the Bistro. Some include the Bar, the Cheese Tray, Desserts, and Coffee. The Paul Bert, a famous Parisian bistro is the epicenter of the book. All of the recipes are from here, but several other famous Parisian bistros are also highlighted among the chapters.

The recipes are not laid out in a typical course-by-course fashion. Each chapter contains several recipes that do not necessarily relate to the chapter heading. This was the one confusing element in the book, as I did not entirely understand the motivation behind the recipes selected for each chapter. There is, however, quite a variety of recipes, and they are split up into more understandable classifications in the book's index in the back. You can use this to find recipes for a particular course more easily than thumbing through the pages.

The recipes are not simply for the typical bistro fare that one might see in a plethora of other French cookbooks, but rather focuses on seasonal cooking, and the ever-changing chalkboard menu, which differentiates a bistro from a restaurant, among many other factors. In addition to the recipes, the photographs are very beautiful and inviting. I can barely resist buying a ticket to Paris to visit each of the highlighted bistros myself.

The book is a fun read, a unique look at French bistros. Along with the traditional, it offers a nice dose of modern gastronomical insight. For example, you may not consider Pollack Tartare with Green Apples, Japanese Vinegar, and Aged Soy Sauce to be a bistro dish, and yet its recipe is offered in this book along with many others that are equally non-traditional.

I personally selected to try out the Old-Fashioned Rice Pudding with Dulce de Leche, yet another I would not expect to find in my old-school-vision of a French bistro. Overall, I think the recipes are well-written and contain notes at the end entitled "A Dash of Advice" (cute and clever). I also found that several of these footnotes discuss sustainability and ethical treatment of animals for consumption, such as veal and tuna. I respect that this information is offered, whereas many cookbooks may call for certain ingredients and neglect to point out sustainable ways of acquiring said ingredients. Kudos to Bertrand Auboyneau and Francois Simon for including these points in their book.

Old-Fashioned Rice Pudding with Dulce de Leche

Overall, I think French Bistro is a unique addition to my arsenal of French cookbooks. It certainly finds its place and is not overshadowed by the others (I own many French cookbooks). I would recommend it to anyone with a passion for French cooking with a less classic flair, but especially for those with a passion for France and an interest in learning more about the French Bistro experience.

Old-Fashioned Rice Pudding with Dulce de Leche
Serves 4
(Adapted from French Bistro)

5 oz (about 3/4 cup) Arborio rice
1 teaspoon pure vanilla extract
1 1/2 cups whole milk*
2 tablespoons granulated sugar
2 teaspoons unsalted butter
1 egg yolk
2 to 3 generous tablespoons dulce de leche**

Parboil the rice in boiling water for 5 minutes. Drain it, return to the pan and add the milk, vanilla extract, and sugar. Bring to a boil, lower the heat and simmer for about 25 minutes with the lid slightly askew (so it doesn't boil over), stirring regularly, until the rice is tender but not mushy.

Off the heat, stir in the butter, egg yolk, and 2 generous tablespoons of dulce de leche. Just before serving, garnish with another spoon of dulce de leche, if desired. Serve the rice pudding warm or chill to serve it cold.

*The recipe originally called for only 1 cup of milk. I found that the rice was not softening enough and so I added more. I think the extra 1/2 cup allows the rice to cook through better and results in a less dry finished product.

**Dulce de leche is a sort of milk jam from Argentina. If it is unavailable locally, cook sweetened condensed milk slowly over low heat until it is lightly caramelized.

*Disclaimer* I received no compensation to write this review other than a free copy of the book. My opinions are always my own.

The Queens Kickshaw: A Better Grilled Cheese For You and Yours

2012-01-24T08:00:00.001-05:00

Grilled Cheese (n): A comforting, sometimes decadent creation where a simple cheese sandwich is heated until crispy on the outside and gooey on the inside. Pairs well with tomato soup.

Gouda, Black Bean Hummus, Guava Jam, Pickled Jalapenos on Brioche with Green Salad and Jalapeno Vinaigrette $10

Unless y'all are lactose intolerant or haters of melted cheese like my mother (still question my genetics from time to time), then you've probably had a grilled cheese sandwich at some point in your life. It probably used simple white bread (I'm thinking Sunbeam) and a slice or two of Kraft Singles American cheese (you know, the individually wrapped kind that's so orange it probably glows in the dark). Perhaps you dunked it in canned tomato soup. It may have been your favorite thing on Earth.

Cappuccino $3.50

Well, I have a grilled cheese replacement for you. In fact, I have a cafe with incredible specialty coffee that serves gourmet grilled cheeses along with a rounded out all-vegetarian (trust me, you don't miss the meat!) menu of soups and salads, cheese plates, and even a unique take on macaroni and cheese (pssst, it's baked in a loaf pan, chilled, then sliced off to serve, griddled and baked until bubbly). Have I peaked your interest?

Where the magic happens... yum!

Last spring, a spot called The Queens Kickshaw opened in Astoria (Queens, NY). This is my 'hood, so suffice it to say, I've eaten a LOT of their food. In fact, I've tried 5 of the 8 amazing grilled cheeses on their menu, as well as the mac and cheese. And I keep coming back for more... All of their sandwiches are served on freshly baked bread from the famous Balthazar Bakery in Manhattan. Their cheeses are also top notch, and each additional component is made fresh. I've had the pleasure of sitting at the bar and watching the chef cooking up grilled cheese after grilled cheese. It's hypnotically delicious.

Some of my favorites include the Great Hill Blue which is served with prune jam and fresh pear on cranberry-walnut bread. It's paired with a green salad topped with pickled blueberries. This tangy and sweet combination gets some crunch from the walnuts. A truly perfect balance, the chef referred to it as one of his favorites as well.

Great Hill Blue - Prune Jam and Fresh Pear on Cranberry-Walnut Bread with Green Salad and Pickled Blueberries (To Go) $11

Their award-winning Cheddar and Mozzarella is served on rich brioche with a cup of comforting tomato soup, made on the premises... not from a can. It elevates a typical pairing of grilled cheese and tomato soup to something truly special. My only compliant is that I want more of it...

Inside the Great Hill Blue...

Another favorite is their Gouda grilled cheese which blasts your palate with black bean hummus, guava jam, and pickled jalapenos, all piled on more of that perfect Balthazar brioche. It's a fan favorite, a very popular choice, and I can see why. It brings it all to the table and you just can't get enough.

Mac and Cheese - Cheddar, Gruyere, Smoked Mozzarella, and French Beans $8

Wherever you're from, if and when you come to New York City, don't forget about the other boroughs. We may not be able to bring you Times Square, the Empire State Building, and all those other tourist attractions (*cough* overrated *cough*), but when it comes to grilled cheese, Queens can bring it!

The Queens Kickshaw

40-17 Broadway
Astoria, NY 11103
(718) 777-0913
www.thequeenskickshaw.com

Honey-Glazed Spago Cornbread

2012-01-20T08:00:00.000-05:00

A recipe for cornbread from a cookbook about desserts is sure to be on the decadent side. Quite frankly, I don't see anything wrong with that! This cornbread is moist and delicious, even before adding the buttery honey glaze.

I have made this cornbread twice, once with the full amount of glaze and once halving that recipe. While both were good, I think using the full amount of glaze keeps the cornbread moist even longer, although you are free to do as you wish. It will seem like a lot of glaze as you brush it over the top, but do not fear! It WILL absorb into the cornbread and distribute nicely.

This cornbread can be enjoyed on its own with a cup of tea or coffee, or paired with savory dishes like a big bowl of chili! Don't let the honey-glaze dissuade you from enjoying this cornbread like you would any other. Even with the slightly sweet glaze, a punch of salt in the batter definitely stands up and takes notice. This is down-home cooking at it's best.

Honey-Glazed Spago Cornbread
Makes one 9-by-13-inch pan (24 squares)
(From Desserts By the Yard)

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup cake flour
1 cup sugar
2 T. baking powder
1 1/2 tsp. kosher salt
4 large eggs, at room temperature
3 oz (3/4 stick) unsalted butter
1/3 cup vegetable oil
1 cup milk
1/2 cup buttermilk

Glaze:
3 oz (3/4 stick) unsalted butter
1/4 cup honey
1/3 cup water

Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray foil with pan spray.

Stir together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt. Set aside.

In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and buttermilk. Whisk in dry ingredients just until combined.

Scrape batter into the pan and bake for 30 minutes. Rotate pan from front to back and continue to bake for 5 to 10 more minutes, or until a tester inserted in the center comes out clean.

To make the glaze: While corn bread is baking, melt butter in a medium saucepan. Add honey and water and whisk until blended. When corn bread is done, remove from oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and allow to cool. Store at room temperature in an airtight container.

Fusilli with Truffles, Gouda, and Peas

2012-01-17T08:00:00.000-05:00

Winter is truffle season. Thank God. Truffles are not the most affordable fungi in the universe, but they are certainly the most special. If you can't afford fresh truffles (and most of the world can't), you can incorporate the incredible flavor and aroma of black and white truffles through a variety of truffle products that are available and more reasonably priced than their fresh cousins.

Truffle oil and truffle butter are two products I have seen in many specialty markets. I also recently purchased some white truffle cream, made by Roland, available in a tiny (2.8 oz) jar with the consistency of a thick paste. It cost $17, a bargain if you consider that fresh white truffles can cost about $200/ounce or more. Wowza!

I like thinning out the white truffle cream with heavy cream. It makes an incredibly fragrant and delicious base for this easy to whip up macaroni and cheese, and you don't even have to make a Bechamel. If you can't find the white truffle cream, try using truffle oil or truffle butter instead to add that special touch to your pasta creation.

Fusilli with Truffles, Gouda, and Peas
Serves 2

6 oz fusilli or rotini pasta
1 1/2 T. white truffle cream
2 T. heavy cream
3 oz Gouda cheese, shredded
1/2 cup fresh or frozen peas, thawed if frozen
Black truffle, thinly sliced or shaved (optional)

Preheat the oven to 375 degrees F. Cook the pasta in salted boiling water until al dente. Drain.

Meanwhile, combine the white truffle cream and heavy cream until smooth. Mix in half the cheese and the peas. Toss in the hot pasta and stir to coat and allow the cheese to melt. Add the sliced black truffle, if using.

Transfer the pasta to a small baking dish, about 8 or 9" in diameter (I use a 9" enameled cast iron frying pan, such as Le Creuset). Top with the remaining cheese and bake for about 7 to 10 minutes until the cheese is melted and bubbly. Serve immediately.

Blogger Brunch Over Tapas, NYC Style

2012-01-12T08:00:00.004-05:00

Few things cause more culinary excitement to me than meeting other food bloggers to eat together! It seems like such a simple joy, but the truth is, not only do you get to spend time with friends (sometimes ones you've known through years of blogging) and share a great love of food, but you also get to dine with someone who, like you, spends a good part of the meal photographing the food. I am not alone :)

After years of being online friends, I finally had the pleasure of meeting Priscilla of She's Cookin', a blog I've been following for years. Since she lives in California and I live in New York, it was not the easiest to finally meet my friend, but her recent visit to the Big Apple helped the stars align. We selected a fun tapas restaurant for our rendez-vous.

Boqueria has two locations in New York City, one in the Flatiron district (which is where we ate) and one in SoHo. It greeted us with excellent ratings and legs of Serrano ham hanging in the front window. I was salivating before I even made it through the door. Over glasses of sangria, we gossiped and swooned about our favorite foodie experiences.

Sangria $9/glass

Our mutual love of cheeses and charcuterie led to our selection of the Quesos y Embutidos platter available during brunch, which consisted of three cheeses (rosemary manchego, tetilla, and garrotxa), three meats (chorizo, salchichón, and Serrano ham over pan con tomate), quince paste, a selection of olives, golden raisins, and breads. It was an incredible deal considering they usually offer the meats and cheeses a la carte, which costs significantly more.

Quesos y Embutidos - Spanish artisanal cured meats and cheese $19 (plus the additional Tortilla Española)

The tetilla cheese was a bit mild for our taste, but we both loved the herbaceous manchego and the slightly sharp garrotxa. The pan con tomate was easily one of the simplest and tastiest presentations on our platter: crusty bread rubbed with garlic and tomato, topped with delicate, melt-in-your-mouth Serrano ham. The classic chorizo and the salchichón, a spiced pork sausage with garlic and herbs, rounded out the platter perfectly. Overall this was a great pick!

We also couldn't resist the Tortilla Española, which is simply a classic. This version was creamy and simple, the perfect texture and flavor. It was accompanied with a lovely garlic alioli. When combined with the tortilla, it was happiness and joy. We loved this dish. I could have easily had seconds.

Tortilla Española - Traditional egg and potato Spanish omelet $7

Finally, we indulged in an adorable presentation of fried quail eggs over chorizo on toast. They call it Cojonudo, but I call it delicious! It's also incredibly photogenic. Although the portion seemed small, there were only two of us, so it worked out in the end :)

Cojonudo - Fried quail eggs and chorizo on toast $6

Tapas can easily evolve into a very expensive meal depending on how many plates you choose to order, but with some restraint, and a languid meal where we honestly savored every bite of food, we didn't feel the bill creep up on us.

The pan con tomate with Serrano ham, part of the Quesos y Embutidos platter

I look forward to revisiting Boqueria and trying more of their delicious menu. As a fan of variety, restaurants that offer small plates fill that void in my heart and stomach, and I'm happy to add Boqueria to the list of New York City spots I can turn to in the future to provide a myriad of flavors on my palate and satisfy my craving for authentic tapas.

Boqueria Flatiron
53 W 19th St
New York, NY 10011
(212) 255-4160

Boqueria SoHo
171 Spring St
New York, NY 10012
(212) 343-4255

www.boquerianyc.com

Cranberry Curd

2011-12-30T08:00:00.011-05:00

I'll make this short and sweet :) I consider a good white cake to be a blank canvas for pretty much any flavors you desire. I recently created a delicious dessert I called "Not Carrot Cake," filling a white cake with carrot curd and topping with cinnamon-cream cheese frosting. The popularity of this cake led me to try another variation. This time I made a delicious cranberry curd inspired by one that Joanne at Eats Well With Others served a few months ago at a brunch she hosted. I used it to fill the fluffy white cake, and topped it off with a rich fudge frosting.

The cranberry curd reminds me of crack in its addictiveness. It not only boasts a vibrant color, but its tart-sweetness is absolute perfection, well-balanced, velvety smooth, and insatiably delicious. This quantity is just right for filling a 4-layer cake. It also uses exactly one 12-ounce bag of cranberries, which means you don't need to weigh, measure, or buy extra. One bag is the perfect amount.

You can follow the cake recipe and assembly instructions for my Not Carrot Cake if you want to use this curd as a filling, or simply make it on its own to spread on biscuits and brioche, or eat it by the spoonful. No judgement.

Spread on homemade brioche...

Cranberry Curd
Makes 3 cups

12 oz fresh cranberries
3/4 cup + 1 1/2 T. water
5 T. unsalted butter
1 1/4 cup sugar
5 large eggs

Add the cranberries and water to a medium saucepan over medium-high heat. Cook until the berries have popped and are tender. Pass the cranberries through a food mill fitted with the plate with the smallest holes or press through a fine-mesh sieve. Return the puree back into the pan.

Add the butter and sugar and bring to medium heat. Lightly beat the eggs in a separate bowl and then add them to the cranberry mixture, stirring/whisking continuously so the eggs don't scramble. The curd is thick enough when it coats the back of a wooden spoon and running your finger over it will leave a streak.

Once thickened to this point, pass through a fine-mesh sieve to make sure there are no scrambled egg remnants. Press a piece of plastic wrap directly against the curd to keep a skin from forming. Cool completely in the refrigerator before serving.

"Not Carrot Cake" and an Eleven Madison Park Cookbook Review

2011-12-12T08:00:00.013-05:00

My obsession with Danny Meyer is no secret, which is why I jumped at the chance to review the recently released cookbook from his most upscale restaurant, Eleven Madison Park. The book itself is beyond beautiful. The words "food porn" would best describe its contents. Each and every photo lavishly depicts over 160 reasons why a trip to Eleven Madison Park is well worth the price. There is a LOT of work that goes into each dish. While the book can appear to be very daunting, a guide entitled "How To Use This Book" introduces readers to the world inside. Chef Daniel Humm admits that it will likely remain on one's coffee table if you are not an avid cook, and most home cooks may choose to make parts of recipes as opposed to creating each and every component of the recipes. He assures readers that every recipe has been tested multiple times, to ensure success, and even offers an email address you can contact if you have questions or problems. It's like he's taking you by the hand! I love that. Every fine dining cookbook should include such a safety net, if you will, because God knows when recipes can be as elaborate as these, there will be floods of questions to follow.

I was intrigued by a mignardise recipe for carrot macarons, and decided that would be the recipe I tested out. I had never really attempted macarons before, but had heard horror stories from others. They are not the most reliable cookies to make, trust me. Although I followed every step as best as I could, my macarons were a serious failure. For one thing, the recipe used only 1 tsp. of water to make a sugar slurry to start cooking my sugar. I think this was not nearly enough water (in culinary school we used a lot more), and it made my sugar cook very unevenly and start to caramelize in places before most of the sugar had even melted. This may have been my biggest error. The macarons ended up in the garbage, but the carrot curd that was intended to fill these French nightmares was sublime, truly a unique creation. I needed to find another use for it, and that I did.

A basic stand-by (and highly recommended!) recipe for white cake was the perfect vessel for the carrot curd. I used it as a filling in between thin layers of moist, lightly sweet, spongy cake. A spiced cinnamon cream cheese frosting finished off my creation. While it vaguely mimicked the flavors of carrot cake, it was simpler and far less sugary. A beautiful presentation of white layers broken up by bright orange was a whimsical interpretation of carrot cake. While I can't imagine it being served at a place like Eleven Madison Park, I hope the folks there can appreciate how I took my lemons (carrot curd that would be unusable for my macarons) and turned them into lemonade (a pretty freaking delicious cake, if I may say so myself). My family couldn't get enough of it! I'm adding it to my cake arsenal for all time.

And for the record, I do look forward to attempting more recipes (or at least components of recipes) from the book as soon as I have more time to play in the kitchen. It's a lovely book, a labor of love, and at the very least one of the most beautiful and well-written ones that I own. I appreciate the time and energy that went into writing it. I would recommend it for lovers of Eleven Madison Park, but certainly beware that the recipes not only require serious kitchen skills and some difficult to find and/or expensive ingredients, but more time in the kitchen than most average people can afford to dedicate. I hope this won't dissuade anyone from trying, though :) And if you ever feel lost, you can reach out through the world wide web and have your questions answered. Now that's something I can really get behind.

Not Carrot Cake
Makes 1 (9-inch) layer cake
(Carrot Curd recipe adapted from Eleven Madison Park: The Cookbook and White Cake recipe adapted from Desserts by the Yard)

Carrot Curd:
1 3/4 cups carrot juice
1 cup diced carrots
4 large eggs
1/2 cup + 2 T. sugar
3/4 tsp. kosher salt
1 package (1/4 oz) unflavored gelatin
1 T. water
1 stick (4 oz) unsalted butter, at room temperature

White Cake:
3 cups all-purpose flour, plus more for dusting pans
1 T. baking powder
1/4 teaspoon kosher salt
2 sticks (8 oz) unsalted butter, at room temperature, plus more for greasing pans
2 cups sugar
6 large eggs, at room temperature
1 tsp. pure vanilla extract
1 cup milk

Cinnamon Cream Cheese Frosting:
8 oz cream cheese (or Neufchatel), at room temperature
1 stick (4 oz) unsalted butter, at room temperature
1 cup confectioners' sugar
1 T. ground cinnamon

For the carrot curd: Combine 1 1/4 cups of the carrot juice and the diced carrots in a small saucepan over medium heat. Simmer until the carrots are tender and some of the juice is absorbed, 15 to 20 minutes. Puree in a blender with the remaining 1/2 cup carrot juice until smooth. Chill over ice.

In a metal bowl, combine the carrot puree, eggs, sugar, and salt. Cook in a double boiler, stirring constantly, until the mixture reaches 180 degrees F. Bloom the gelatin in 1 T. cold water until softened. Stir some of the warm carrot mixture into the gelatin to dissolve completely, and then add to the remaining carrot mixture. Pass the mixture through a fine-mesh sieve to remove any bits of eggs that may have scrambled. Cool the mixture over ice to 105 degrees F. Using a hand blender or whisk (if you want the workout), blend in the softened butter a little at a time until smooth. Cool completely and refrigerate until needed.

For the cakes: Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour two 9-inch round cake pans and set aside.

Sift the flour, baking powder, and salt together and set aside.

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat over medium speed for 4 to 5 minutes until light and fluffy. Scrape down the paddle and sides of the bowl.

Add the eggs one at a time, scraping down the bowl after each addition. Beat in the vanilla.

On low speed, add a third of the flour mixture, half of the milk, then another third of the flour, the remaining milk, and finally the rest of the flour. Beat only until smooth. Scrape into the prepared pans, smoothing out the tops.

Bake for 30 minutes, switching the pans from front to back halfway through. To test the cake for doneness, lightly touch the top with a finger--it should spring right back into place. It should also slightly pull away from the sides of the pan. A toothpick inserted into the center should come out clean. If necessary, bake for 5 to 10 minutes more.

Let the cakes cool in the pans on a rack for 15 minutes, then invert onto the rack and remove the pans. Allow to cool completely before assembling.

For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese and butter and beat until smooth. Add the confectioners' sugar and cinnamon and beat until combined.

When the cakes are cool, use a serrated knife to cut each cake into two even layers. If your cakes have domed, first carefully trim off the domes with a serrated knife, and then divide the cakes into layers. Whisk together the carrot curd to smooth it out (it will be quite firm right out of the fridge so it wouldn't hurt to leave it out for a few minutes before using it). Spread 1/3 of the curd over one of the cake layers using an offset spatula, spreading it just barely to the edge of the cake. Top with another cake later and repeat with 1/3 of the curd. Repeat with another cake later and the remaining curd. Finally top with the last cake layer.

Make sure that none of the curd is squeezing out of the sides. If it is, smooth it out with your spatula. Using a clean offset spatula, frost the top and sides of the cake with the cinnamon cream cheese frosting. Chill the cake to help the frosting and filling set. The cake slices more neatly when it is cold, but I suggest letting the cake/slices sit out briefly to remove some of the chill before indulging. It will allow the frosting (and the rest of the cake) to soften back up a bit to the perfect temperature for consumption.

*Disclaimer* I received no compensation to write this review other than a free copy of the book. My opinions are always my own.

Disney Cruise Line: Palo Brunch

2011-11-18T08:00:00.002-05:00

I've saved the best for last. For real. The optional (extra fee) adult-exclusive dining experiences on the Disney ships are well worth it. On the Disney Magic, you have Palo which features northern Italian cuisine. It's a cut above the rest. A meal here is well worth the trouble it can take to get a reservation. On our previous cruise we elected to have brunch AND dinner at Palo, but this time around we only managed to squeeze in a brunch. It was fabulous however, made even more fabulous by our one-of-a-kind server Sasha. I can honestly say he was one of the best servers I've ever had at any restaurant ANYWHERE. He not only was able to tell my sister how far along she was in her pregnancy, but he correctly identified the sex of her baby, which she had just found out days earlier by ultrasound. The man has skills. Not only for predicting the sex of your unborn child, but also for feeding you with amazing food until you're about to burst. He made our brunch experience incredibly special. Thank you so much, Sasha! We hope to see you on our next cruise.

The brunch at Palo consists of a ridiculously awesome cold buffet section which includes everything from seafood (shrimp cocktail, stone crab claws, Alaskan king crab legs, smoked salmon, smoked salmon mousse, seared ahi, caviar), a make-your-own Nicoise salad station, breads, cheeses (unique ones like port wine-infused cheddar, etc), charcuterie (and I'm talking the good shit), pastries, and loads of desserts. In addition to the buffet stations, there is also hot food made to order. Everything from their unique and delicious pizzas, to egg dishes, pasta, fish, and meat dishes. Pretty much everything under the (brunch) sun. Here are some mouth-watering photographs of this not-to-be-missed brunch experience aboard Disney Cruise Lines...

From left to right: Caprese salad, stone crab claws, Alaskan king crab legs, smoked salmon mousse; Virgin mary shooters with baby shrimp, assorted cold salads

Clockwise from left: Hot items made to order; some dessert offerings; breads, cheeses, and charcuterie

My first selections from the buffet... there would be more to come :)

A la carte items (clockwise from top left): pizzas (gorgonzola, grape, and port wine reduction, spicy sausage minus the sausage, and sun-dried tomato and goat cheese); oysters Rockefeller; chicken Parmesan with risotto; eggs Julia (w/ smoked salmon)

Some selections from the dessert buffet (my favorite was the insanely decadent chocolate confection to the left)

Disney Cruise Line: "Special" Menus and Excursion Dining

2011-11-16T08:00:00.002-05:00

Disney is known for its attention to detail. If you've ever been to any of the theme parks, you know what I'm talking about. The same can be said for their cruise line. Not only does Disney offer the 3 main dining room menus, but there are several theme nights in which guests partake throughout their journey. Here are the theme nights for their 7 day cruise on the Disney Magic, along with some of the menu highlights...

Prince and Princess Dinner: Inspired by, you guessed it, the fairy tales that make Disney so special. Dishes like "Belle's" Scallops au Gratin and Roasted Filet of Beef Wellington definitely suggest a fairy tale worthy meal. Overall, this menu was fun for us. I thought my meat was a bit overcooked for the temperature I had asked, but otherwise, the meal was pretty solid. My ice cream sundae was a perfect end to the meal.

"Belle's" Scallops au Gratin

Roasted Filet of Beef Wellington

Princess Aurora Sundae (with Rocky Road)

Pirates IN the Caribbean Dinner: Perhaps everyone's favorite theme night! Not only do you get a special menu with offerings like Black Beard's Jumbo Crab Cake, Jack Sparrow's Barbecue Marinated Beef Short Ribs, and Captain Hook's Macadamia Nut-Dusted Mahi Mahi, but you also get a party in your dining room, limbo stick and all, and a fun open-air party after dinner culminating in an at-sea fireworks show. It doesn't get more fun than that :)

Black Beard's Jumbo Crab Cake

Jack Sparrow's Barbecue Marinated Beef Short Rib

Treasure-of-the-Seas Grilled Shrimp and Seared Scallops

Sweet Temptations: Rum-Soaked Chocolate Cake, Fruit Cobbler, and Floating Island

Captain's Gala Dinner: Often considered the "fancy" meal of the week. Items like Oysters Rockefeller and Baked Lobster Tail are a pretty big draw. I also love how well you are served by the dining room staff. Our server removed my lobster meat from the tail for me to save me any trouble in doing so myself. They will also cut up food for the kids. It's a really nice perk and we certainly appreciate every bit of attention they offer to making our meals so special.

Baked Lobster Tail

Warm Chocolate Lava Cake

Till We Meet Again: The last dinner of the cruise is one that will hopefully bring you back for more. It is another one of our favorites, with items like Sesame-Crusted Tuna Sashimi, Crawfish and Lobster Bisque, and their tasty Seafood Linguine Pasta, along with a stand-by Yachtsman Steakhouse Center Cut Grilled Beef Tenderloin, you will surely want to come back to experience more of Disney Cruise Line, more of their outstanding service, and more of the delicious food.

Sesame-Crusted Tuna Sashimi

Crawfish and Lobster Bisque

Seafood Linguine Pasta

Sweet Temptations: Chocolate Decadence, Celebration Cake, Cappuccino Mousse

Mickey's Island Jam Breakfast: As a special treat during your cruise, everyone gets to partake in a breakfast experience in which your favorite Disney characters actually visit you at your tables as you enjoy your meal. It's great for little kids and big kids alike. The food isn't anything special compared to some of the better breakfast selections available at both Lumiere's for a la carte service and even Topsiders Buffet, but it's all about the character experience here :)

Cookie's BBQ: On Disney private island in the Bahamas, Castaway Cay, guests are invited to partake in a casual lunch at Cookie's BBQ (or Cookie's BBQ Too). Here a selection of burgers, hot dogs, and ribs, along with many sides, fresh fruit, ice cream, cookies, and cake are the perfect beach side meal.

Other Excursions: Depending on excursions you select for your ports of call, lunch is sometimes included. On our visit to Tortola in the British Virgin Islands, part of our tour included a visit to the beautiful beach at Cane Garden Bay. Here, along with hours of fun in the sun (and surf), we dined on a Caribbean buffet meal which included options of chicken, fish, or ribs (all island style), rice and beans, vegetables, and Caesar salad (not so Caribbean, but not bad either).

Disney Cruise Line: Rotational Dining and Quick Dining Options

2011-11-14T08:00:00.003-05:00

I recently had the pleasure of embarking on a magical Disney Cruise vacation with my family. It was my second Disney Cruise and still as fantastic as the very first time. Disney currently has 3 vessels in its arsenal: the Disney Magic, the Disney Wonder, and the Disney Dream. The Disney Fantasy will be a new addition next spring. Although we're very anxious to check out the newer ships, the Disney Magic holds a special place in our hearts. Through the next several posts, I will discuss some of the food that we experienced on our trip. If you are considering a Disney cruise in the future, this will be a great way to get a sneak peak of what's in store for you. If you get sea sick and/or have no desire to go galavanting around the beautiful ports of call (I can't imagine this being a valid reason not to go), then let this be a mini visual vacation for you. Please enjoy :)

Rotational Dining: Each of the Disney ships has 3 main dining rooms between which your party rotates based on a pre-set schedule. Each of those dining rooms has a standard dinner menu inspired by the theme of the restaurant. There are also several "special" menus that are sprinkled in between, and will be enjoyed when you are in any one of the given dining rooms simply based on your rotation. Today's post will briefly discuss and share some of the options from the 3 main dining room menus. I will discuss the "special" menus in a later post. On the Disney Magic, the 3 dining rooms are Lumiere's, Animator's Palate, and Parrot Cay.

Lumiere's

My favorite of the 3 standard menus is that at Lumiere's. It features French cuisine, and the galley team does a knockout job at preparing the food here. Each dinner menu features 4 courses, and you can select an item from each category. A couple of the stand-out appetizers include the escargots (marinated in herbs and finely chopped mushrooms in garlic butter) and the duck confit (served with dried prunes and candied walnuts). I also really loved the French onion soup (you'd be shocked how many places actually can't get this right), and the tomato basil soup and avocado-citrus salad were favorites among my family. For entrees, the three-cheese lobster macaroni was my pick, but the lamb shank was melt-in-your-mouth tender, and would have been my second choice. "Sweet Temptations" are offered as a dessert option at every meal. In lieu of making a single selection from the menu, a small tasting of 3 pre-determined desserts can be chosen. On many occasions, this was the way to go, although from time to time I/we picked individual desserts.

Appetizers (Clockwise from Left): Chilled Jumbo Shrimp, "Gaston's" Escargots Gratinee, Duck Confit

"Mrs. Potts" French Onion Soup

Entrees (Clockwise from Left): Three-Cheese Lobster Macaroni, Slowly Braised Lamb Shank, Lumiere's Seared Sea Bass

Sweet Temptations: Chocolate Mousse, Creme Brulee, Praline Petite Choux

Animator's Palate is special in that it includes a show as part of the experience. On the older 2 ships (Magic and Wonder), the show involves screens that light up around the room as songs from those Disney films play in the dining room. On the newer ships, Animator's Palate has gotten a makeover that includes a tour around the dining room with the amazing turtles from Finding Nemo. The menu here is pretty upscale as well. My ahi tuna tartare was a great start to the meal, while my Asian marinated beef tenderloin was absolutely cooked to perfection. A final appearance by Sorcerer Mickey defines Animator's Palate as a truly whimsical experience filled with magic, both on your plates and in the air all around you.

Animator's Palate Show Dinner

Ahi Tuna Tartare

Asian Marinated Beef Tenderloin

Sweet Temptations: Strawberry Sable, Double-Fudge Chocolate Cake, Cranberry and Orange Cheesecake

Our least favorite in general is Parrot Cay. I honestly think this is a common opinion. The menu is more island-themed, and in general has less highlights for our palates. In our particular case, we experienced an off night during our meal here (meat not cooked to the temperature desired and/or not trimmed properly is an example). Our food overall was disappointing. Disney, being the people-pleasers that they are, fully made up for this fact throughout our cruise by regularly sending people (such as the chef de cuisine) to our table to check in on us, and even surprised us with some chocolate-covered strawberries and a written apology in our stateroom. We felt very much taken care of, and knew that Disney valued our opinion and didn't want us to be unhappy with our meals in the future. Gotta love that customer service.

Parrot Cay

Baked Crab Dip Martinique

Mixed Grill

Quick Dining Options: The ships also have several quick dining options that can stand in for meals or snacks as desired. These options include Pinocchio's Pizzeria, Pluto's Dog House (where I simply could not resist indulging in SEVERAL tacos over the span of the week), and Goofy's Galley. Also, the Topsider's Buffet is a breakfast, lunch, and dinner option in lieu of a more formal setting elsewhere. All of these treats are free of charge, completely included in the price of your cruise ticket.

Taco and Fries from Pluto's Dog House

Lemon Cutout Cookies

2011-10-28T08:00:00.000-04:00

My adorable nephew recently celebrated his 3rd birthday! In honor of the occasion (and every future birthday), I vowed to make cookies in the shape of his age. This tradition will God-willing continue in the years to come, with different flavors at each celebration. Earlier this year we made cookies together for the first time, and this was partly the inspiration for the annual birthday cookies. These lemon cookies have a faint citrus burst without being overwhelmingly lemony.

I omitted the icing because quite frankly, I just didn't have time to decorate the cookies and allow the icing to set before the party. I had made the dough the weekend before when I was in RI and froze it, then had my mom thaw it out the night before the party and I drove from NYC to RI (left by 6:30 am on a SATURDAY thank you very much) so I could roll out, cut and bake them in time for the party (among a million other things I had to do, which apparently included a nap, sorry these things happen). For the record, I was barely conscious when I cut and baked the cookies, so even zombies and sleep-bakers can make them!

Anyway, I can't comment on the icing portion of the recipe, although I can assure you that it will add a more citrus element to the cookies. These babies were super popular at the party. People took them in threes (pun intended) instead of singles. They had a nice crunch and a fresh flavor. My brother-in-law said they reminded him of the cookies his grandmother would make... quite an emotional statement since she passed away recently :( Make these cookies. They are good. And easy. Easy is good.

Lemon Cutout Cookies
Makes 4 to 5 dozen
(Adapted from New Treasury of Christmas Recipes)

2 3/4 cups all-purpose flour, plus more for dusting
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
1 egg
1/3 cup fresh lemon juice
Lemon icing, optional

Sift together the flour, baking powder, baking soda, and salt. Set aside. In a electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Gradually add the dry mixture, alternating with lemon juice, until combined (dough will be soft). Lay out a large piece of plastic wrap and flatten the dough into a disc about 1/2-inch to 1-inch in thickness (this will make it easier to roll out later). Wrap the dough well with the plastic wrap and chill for several hours or overnight.

Preheat the oven to 375 degrees F. On a lightly floured surface, roll out 1/3 of the dough to 1/8-inch thickness. Cut with floured cookie cutters. Place 1-inch apart on parchment paper-lined cookie sheets. Bake for 8 to 10 minutes, or until the edges are just starting to turn golden. Cool thoroughly on wire racks. Ice and decorate as desired.

Lemon Icing:
1 1/4 cups confectioners' sugar, sifted
2 T. fresh lemon juice
Yellow food coloring, optional

Mix together the confectioners' sugar, lemon juice, and food coloring (if desired) until smooth.

Makes about 1/2 cup

Ritz Paris: Haute Cuisine

2011-10-18T08:00:00.000-04:00

The Ritz. Two words. So much history. When I discovered that the Ritz Paris cookbook would be released this fall (next week to be exact), I knew I wanted to check it out. The book is being published by Flammarion and distributed by Rizzoli New York here in the states. The wonderful folks at Rizzoli offered to send me a copy to review (thanks as always!). My first impression was that the book itself was really beautiful. The food inside is quite elegant as expected, and the photos are a definite highlight of the book. "To Whet Your Appetite," the book starts with a lovely introduction to both Cesar Ritz and Auguste Escoffier, the two men responsible for starting this timeless example of high class luxury. It then proceeds to highlight the Ritz's current leader, it's Executive Chef (and winner of SOOOOOO many prestigious cooking awards including the Bocuse d'Or) Michel Roth. The introduction captures the prestige and culinary history of this highly regarded institution. For example, there isn't a single culinary school that does not praise the influence of Escoffier. These are pretty much the duel Godfathers of modern day fine dining. So yeah, let's give them props.

These babies of course started to sink as I was taking pictures... just know they were a bit more souffled than this when they came out of the oven :) The End.

I would consider this book to be more of a "coffee table" type of book. The recipes are definitely intended for advanced cooks. I'm not gonna sugar-coat it. Many recipes call for exotic ingredients, meanwhile, the method of prep for each recipe is pretty bare bones. On the one hand, I like the no-muss-no-fuss style of writing, very much like bullet points of what to do, but a lot of potentially helpful information is lacking. If you're not an accomplished chef, you may find some of it challenging (for the record, I'm formally trained and a culinary school graduate, and I still thought that the recipes could use a bit more information in many cases).

I elected to try the Vendrome Chocolate Souffle, mainly because it seemed to be one of the easiest in the book :-D and also it's CHOCOLATE SOUFFLE. It was actually very easy to put together! I was unable to find the Valrhona chocolate that the recipe called for so I simply substituted other chocolates of the same cocoa contents. I also replaced potato starch with cornstarch, which worked just fine and I believe is more readily used in the US than in Europe (maybe?) with similar results. The souffles were delicious. Absolutely delicious! I would totally make them again. Word. I do have a few little issues to point out (I hate to be that girl, but I'm going there...). The recipe says it yields 4. Fair enough. It does not, however, specify a ramekin size. I figure a 1 cup capacity ramekin is pretty average. I got 6 souffles in my 1 cup ramekins. So there's that. I also baked at the exact temperature it specified, and for the correct period of time. I needed to add more time to get them to bake through a bit more. I know they should be gooey in the center, but they were still very undercooked for me after the 9 minutes it called for, meanwhile the edges of the tops were slightly starting to burn. I think the oven temperature is just a bit too high. In the future, I will lower it a tad and add more time and see if that adjustment makes a difference. Otherwise I do think the flavor is exceptional and totally worth a try. I made several adjustments and additions to the method of prep in the recipe below, fyi.

Overall, I think this is a great book for lovers of the Ritz Paris (and for those infatuated with the history of French cooking and fine dining), but I don't believe it is meant to be a standby cookbook for average folks. This is special occasion cooking for sure, and with that said, I hope you have the skills to back up the recipes because they are not for beginners.

Vendrome Chocolate Souffle
Serves 6
(Adapted from Ritz Paris: Haute Cuisine)

5 1/4 oz Valrhona Manjari chocolate (or other 64% cocoa chocolate)
5 1/4 oz Valrhona Guanaja chocolate (or other 70% cocoa chocolate)
8 large egg whites
Scant 1/2 cup (3 1/2 oz) granulated sugar, plus more for dusting ramekins
1 1/4 cups whole milk
1 1/2 T (1/2 oz) potato starch or cornstarch
3 large egg yolks
Unsalted butter, as needed
Confectioners' sugar, if desired

Roughly chop both types of chocolate and melt them, stirring occasionally, over a double boiler (or a metal bowl set over a pot of simmering water).

Meanwhile, whip the egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment until you achieve stiff peaks.

Bring the milk and potato starch (or cornstarch) to a boil, whisking continuously, until thickened. Carefully strain the mixture (there may be burned, curdled bits... you don't want those) and whisk into the egg yolks.

Incorporate a dollop of the whipped egg whites into the milk, starch, and yolk mixture. Fold a dollop of whipped whites into the melted chocolate. Combine the 2 mixtures, and then carefully fold in the remaining egg whites. Use a flexible rubber spatula to do so, as this will help you reach the bottom of the bowl and combine everything well.

Butter the bottom and sides of 6 (1-cup) ramekins and dust the insides with sugar, knocking out any excess. Fill them to the top with the souffle mixture, and bake for 9 minutes (or longer as needed) at 465 degrees F, until puffed up about 1-to-1 1/2 inches from the top of the ramekins. Do NOT open the oven door until the souffles are done. Dust with confectioners' sugar if desired and serve immediately.

*Disclaimer* I received no compensation to write this review other than a free copy of the book. My opinions are always my own.

Peanut Butter Banana Bread (and An Apology)

2011-10-03T08:00:00.001-04:00

I have been a very bad blogger as of late. While I prided myself in the past on sharing several posts a week, lately my blogging has been more sporadic, and I sincerely apologize to my fabulous readers. I have had a new job for the past month and a half and it has kept me on my toes. I'm working on another TV show (back to my old ways) and it takes up a lot of time. Until recently, I didn't have internet in my new apartment, so that has also added to the challenge of keeping up with my posts as well as reading all of your wonderful blogs. I am doing my best to keep up, and I hope you will all be patient as I work out the kinks in my suddenly very busy life :)

As a little gift and means to an apology, I'm sharing this super easy peanut butter banana bread recipe. Not only is it adapted from Cooking Light (which means you can make it with less guilt), but I assure you it is one of the moistest quick breads I have made! The peanut butter flavor isn't as strong as I would like, but overall it's definitely a winner and so easy to whip up. Please enjoy! I hope to have more recipes to share with you all soon! Much love, today and always...

Peanut Butter Banana Bread
Makes 1 loaf
(Adapted from Cooking Light)

Cooking spray or butter for greasing pan
1 1/2 cups mashed ripe banana (3 bananas)
1/3 cup plain fat-free yogurt (I used full-fat, don't shoot me)
1/3 cup creamy peanut butter
3 T. butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup whole-wheat flour
3/4 cup all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground allspice

Preheat oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with cooking spray or butter until well coated.

Combine first mashed bananas, yogurt, peanut butter, melted butter, and eggs in the bowl of a mixer fitted with the paddle attachment at medium speed. Add granulated and brown sugars and beat until blended, scraping down the sides with a rubber spatula as needed.

Combine flours, baking soda, salt, cinnamon, and allspice in a bowl. Add flour mixture to banana mixture and beat just until blended. Pour batter into the prepared loaf pan. Bake at 350 degrees F for about 65 minutes or until a wooden pick inserted in center comes out clean. Remove from oven the oven and cool for 10 minutes in pan on a wire rack. Remove bread from pan and cool completely.

Brunch at Jane in NYC

2011-09-27T10:06:00.000-04:00

Brunch in NYC is an institution. People take it quite seriously, which is evident in the tremendous lines outside of just about every brunch spot in town. For the majority of NYC brunches I've experienced, it's simply a waiting game. You show up, put your name on the list, and wait. And wait. And wait some more. When you find a happening brunch spot that TAKES RESERVATIONS, you know you're onto something. With enough foresight, you will not have to wait to enjoy your eggs. And when you're this hungry, do you really want to wait for an hour? I certainly don't.

Raspberry Champagne Cocktail and The Best Bloody Mary

Jane hosts a busy Sunday brunch which not only allows you to make reservations, but also offers a free cocktail with your brunch order! As long as you order off a specific list (of amazing options) you also have your choice of cocktails. Everything from a bloody Mary to a white peach bellini and a passion screwdriver, these are not boring brunch cocktails. They have as much appeal as the rest of the unique menu.

A walnut raisin bread accompanies a simple white bread and strawberry butter as you sit and wait, watching drool-worthy plates pass. The strawberry butter was honestly too mild to really pick out the strawberry flavor, but we thought it was tasty nonetheless, and easily spreadable which makes all the difference in bread baskets.

I had wanted to try both the Benedict Jane and the Benedict Johnny (the menu features 5 Benedicts, also including a traditional version, Florentine, and one with lobster), and asked the waiter if I could get one of each. Absolutely not, I was told. The chef wouldn't do it. I was honestly disappointed. I understand that during a busy brunch rush the chef doesn't want to be bothered with specific requests, but for what it's worth, most restaurants SHOULD make an effort to do the small things to please diners (I've had restaurants split appetizers onto multiple smaller plates for diners to have their own share instead of picking off of one plate, even without us asking, just to make things easier for US). You never know who will be writing about their meal on the world wide web for everyone and their mother to read.

Benedict Jane - Poached Eggs, Crab and Crawfish Cakes, Spinach, Tarragon Hollandaise $16 (includes free cocktail)

Fortunately, my amazing friend was totally cool with us each getting one of the two and then sharing. A solution to our problem! I am eternally grateful :) The Benedict Jane features a crab and crawfish cake base, wilted spinach, poached eggs and a tarragon Hollandaise. I thought it was scrumptious. The cake itself was tender and flavorful, a great compliment to a runny poached egg with some extra oomph from the spinach and mildly herbed Hollandaise.

Benedict Johnny - Poached Eggs, Maple Chicken Sausage, Corn Pancakes, Roasted Tomato Hollandaise $15 (includes free cocktail)

The Benedict Johnny started with a cornbread cake base topped with a maple chicken sausage patty, poached egg, and roasted tomato Hollandaise. We truly loved this variation as well, and really loved the sweet element of the cornbread cake with the sweet and slightly spiced sausage patty (I always put maple syrup on my sausage... I love sweet and savory with my breakfast sausage especially).

We really got to experience the best of both worlds by going halfsies with our brunch picks. The fact that Jane offers so many Benedicts on their menu makes me really wish they had a mix and match option. But in lieu of that, I suggest going with a friend who doesn't mind sharing. We really enjoyed our selections, as well as the home fries laced with melted onions and red peppers that came on the side. Our cocktails were really enjoyable as well (and really, who doesn't love a cocktail with brunch?). Considering that an alcoholic beverage is included with your meal, the prices are especially fair (and don't forget, this is New York City... brunch can sometimes get seriously pricey depending on where you go). I LOVE that they take reservations too, and even though the chef couldn't make a simple substitution (even if I said pretty please), I would still happily add Jane to my NYC brunch hit list. And I know I'm not the only one :) Will definitely be returning...

Flex Your Mussels!

2011-09-19T08:00:00.002-04:00

Mussels, mussels, mussels. This phrase, emblazoned across the top of the menu, suggests the obvious. You will find lots of mussels at Flex Mussels. With two locations in Manhattan, Flex Mussels not only has a hilarious and awesome name, but it is a Mecca for mollusk-loving New Yorkers. The heavily mussel-focused menu offers about 2 dozen flavor profiles (and not much else in the non-mussel arena). I like to think of it as a closet full out "outfits" for these beautiful and plump mussels. International cuisines far and wide are represented here, and narrowing down is a serious challenge. A friend and I selected two different kinds and split them both. That's a smart way to go if you are okay with sharing :)

Little Neck - Fresh Chopped Clams, Bacon, Red Pepper, Breadcrumbs, Herbs $20

We selected the Little Neck, which consists not only of mussels, but also little neck clams, bacon, red peppers, breadcrumbs, and herbs. The breadcrumb component was an appealing factor, as we're both fans of the texture, and it added a really unique element to a dish of steamed mussels (usually breadcrumbs find their way onto baked mollusks, but not those in a broth). The breadcrumbs did start to get soggy as they fell into the broth, but this is an obvious side effect put to rest by the fact that there were plenty of breadcrumbs to go around. The bacon was in large chunks and offered a really smoky element to the dish, which overall was very enjoyable and had a great, flavorful broth.

Bisque - Lobster, Brandy, Tomato, Garlic, Cream $21

My favorite of the two was actually the Bisque option, with featured chunks of lobster, brandy, tomato, garlic, and cream. It had all the flavor of a really delectable lobster bisque, with the added dimension of lots and lots of plump mussels. Soaking up the broth with bread was absolutely divine, but I was also completely okay with taking a spoon to it, just like a soup. Very very flavorful. Would easily order it again.

Flex Donuts - Georgia Peach, Strawberry Shortcake, S'mores, and Cinnamon Sugar with Vanilla Bean Dipping Sauce $9

Perhaps the most exciting part of the meal came with our dessert. We had ordered 4 donuts to share: cinnamon sugar, s'mores, Georgia peach, and strawberry shortcake. Our platter of donuts was actually delivered to our table by none other than Executive Pastry Chef (and Top Chef Just Desserts contestant--and my personal favorite) Zac Young! He brought over our donuts with an apology, stating that they were having problems with their fryer. As I looked up at the bearer of our dessert, I exclaimed, "I know you!" I asked if he could stay and he said they were really backed up because of the fryer, but promised to return later. For what it's worth, these were the most amazing donuts we had ever had. They were fluffy, still hot from the fryer, and absolutely perfect in every way. The fillings were delicious. The strawberry jam in the strawberry shortcake donut was one of the best jams I think I've had... soooo fresh and fruity. It's the real deal.

Zac did as he promised (after apparently spending some time Facebook-ing on his phone by the bar) and we chatted it up for a while. He joked to us about having his intern stir the huge pot of strawberry jam (which along with marshmallow fluff comprised the filling of the strawberry shortcake donuts) non-stop for 5 hours. He made some more jokes (which might be inappropriate to share in case she ever reads this post), and agreed to take photos with us! He was so much fun, and later asked me "Are we Facebook friends?" to which I responded, "No, but we will be by the end of the night." And sure enough we were :O)

With Executive Pastry Chef (and Top Chef Just Desserts star) Zac Young

What a seriously fun and delicious meal. As a mussel lover from way back, I can officially say that Flex Mussels is a great spot to get your mussel fix. The many varieties do not come with fries, but you can easily add on an order as you wish. Dessert is an absolute must! And if you're lucky, Zac will hand deliver your order as well! Next time I've GOT to try his donut bread pudding... it sounds like a sure thing!

Flex Mussels
174 E 82nd St
(between Lexington Ave & 3rd Ave)
New York, NY 10028
(212) 717-7772

154 W 13th St
(between Avenue Of The Americas & 7th Ave)
New York, NY 10011
(212) 229-0222

www.flexmusselsny.com

Secret Recipe Club: Red Velvet Brownies!

2011-09-12T07:00:00.002-04:00

It's time for another Secret Recipe Club adventure! This month I was assigned to create something delicious from Sweet as Sugar Cookies, host of Sweets for a Saturday, which is how I was first introduced to Lisa. She definitely prefers baking in her repertoire, which can be seen from the vast variety of dessert recipes on her blog, as well as her weekly link up :) I obviously would be making something sweet from her blog.

The Red Velvet Cream Cheese Swirl Brownies looked like the perfect choice! I love red velvet and enjoy finding new ways to experience the flavors and bright vibrant color! I think my red food coloring may not be quite as red as others (I got it in Canada, could this make a difference? It may be a bit more diluted), but regardless of the lack of bright red color, these brownies were really tasty! They had the flavor of red velvet, with the texture of a brownie that had babies with some cheesecake. You gotta try it to know what I'm talking about ;-)

The changes I made were mostly in the method of prep. I just changed up the order of ingredients to follow a more standard method I'm used to when baking. I also didn't reserve any brownie batter for the topping to swirl, I just spread on the cream cheese topping and swirled and I think it came out nicely that way as well. Once again, loving the Secret Recipe Club and can't wait to discover even more in the blogosphere :)

Red Velvet Cream Cheese Swirl Brownies
Makes 9
(Adapted from Sweet as Sugar Cookies)

Red Velvet Layer:
3/4 cup all-purpose flour
1/4 cup cocoa powder
Pinch kosher salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 eggs
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring

Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: Sift together the flour, cocoa powder, and salt and set aside.

Add softened butter to the bowl of an electric mixer fitted with the paddle attachmend. Add the sugar and beat until well-combined. Beat in the eggs, vinegar, vanilla, extract, and food coloring, making sure to mix completely before each addition. Add the dry ingredients and mix until just combined. Pour the batter into the prepared baking pan.

Cream cheese layer: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, egg, and vanilla until smooth. Gently spread the cream cheese layer on top of the brownie batter in the pan. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for about 30 minutes until set. Remove to a cooling rack and allow them to cool completely before cutting.

The Whole Hog Cookbook: A Delicious Review (and Recipe)

2011-09-07T09:05:00.006-04:00

I personally own 6 stuffed pigs and a piggy bank which I painted with a diagram of the primal cuts of pork. I have always considered pigs to be some of my favorite animals, both since I find them adorable and seriously delicious. Libbie Summers shares this love affair with pigs. As Paula Deen's culinary producer (and a chef in her own right), she is releasing her first cookbook on September 13th entitled The Whole Hog Cookbook. This book ain't kosher, and I'm totally on board :) Libbie introduces the book with a story from her childhood and her grandmother's farm. She describes her youthful disregard for her grandmother's prized pigs by riding them like horses, and then realizes her wrong-doings. These animals deserve respect. Respect in life and in death. This is why she offers this cookbook to lovingly (and deliciously) utilize every last part of the pig, to pay the utmost respect to one of God's most flavorful creatures.

Most chapters begin with a "Pig Tale," an in depth introduction to the first recipe. I can honestly say that The Whole Hog Cookbook is filled with love. Love for pigs and all of their beautiful parts. Starting with the loin and then moving onto the Boston shoulder (or Boston butt), bacon, spare ribs, picnic shoulder, leg, and offal, and then finally a chapter entitled slices which shares pork-infused dessert recipes (these are mostly limited to the use of bacon or lard as pork ingredients). Each recipe features a heading which points out the primary pork cut that is used in the recipe, and every single pork ingredient is bolded as well. This is as pork-centric as a cookbook could get!

Aesthetically speaking, this cookbook is also one of the most funky, modern, and colorful I have come across in regard to the layout and illustrations. Full page photographs are interspersed with pages quartered and devoted to four photographs, and always in the cross-hairs is juicy, meaty pork. The photography setup for this book really allows for the sharing of illustrations of almost all of the dishes in the book. It makes the most of the picture pages, and even includes many photos of Libbie with a variety of pigs, and even Libbie's hands showing off some of her creations. The photography is professional, but playful. It mirrors Libbie's personality perfectly, and really captures how personal these recipes and stories are. They are down home and honest. They truly come not only from the farm, but from Libbie's heart.

Libbie's voice is also a great highlight of this cookbook. She has an incredible sense of humor and is very knowledgeable about the topic of pigs and pork. I don't know about you, but whenever I hear the words "Pork Chops and Applesauce" my mind immediately flashes back to an episode of the Brady Bunch. It is my #1 memory related to this dish and this phrase. Libbie Summers doesn't miss a beat. She refers to the exact same episode in her recipe introduction for Pork Chops and Applesauce. Although the book contains many classics such as this one, there are countless recipes that are new to me and probably to you as well. Mouthwatering creations along the likes of Prosciutto Pretzel Knots with Stout Mustard, Bacon Beignets with Lemon Thyme Curd, Sweet Tea-Brined Pork Roast with Lemon Mint Mashed Potatoes, Hot Pickled Pork Sandwiches with Cool Apple Slaw, and Country Ham and Buttermilk Biscuits with Clementine Prosecco Marmalade. Do I have your attention yet?

The book even contains "How To" guides for preparing a double rack of pork ribs for a crown roast, making green grass refrigerator pickles, wet-curing bacon, removing the pork rib membrane, making breakfast sausage, carving a fresh ham, preparing hot peppered pickled pig's feet, rendering leaf lard, and finally a very special "parting gift"... instructions for making the three little pigs out of marzipan. Oink oink. This book is too much fun!

Although Libbie does an excellent job highlighting pretty much everything there is to know about pigs and pork, including a great source guide in the back of the book, I was so excited to find out more. An interview was in order. Thanks to one of the publicity managers at Rizzoli, I was in touch with Libbie before I could say "deep fried bacon." Not only did she answer my questions, but we chatted on the phone for about half an hour about pork, her book, bread pudding, our respective jobs, and most importantly how much we LOVE cooking. She even shared with me a sacrifice she made that only the biggest cookbook lovers can understand. She slightly reduced the weight of the paper in the book (which even after the fact is incredible quality) just so she could add 10 more pages of love. I hope to meet my new Southern friend the next time she comes up north. I see lots of delicious eats in our future.

How long have you been a culinary producer for Paula Deen and how did that translate into writing your first cookbook?

Paula has been one of my clients for 3 years. I've been so blessed to work with a saucepan full of great clients. With Paula, I've been fortunate enough to style a few images in one of her books as well as worked on two of the delicious Deen Brothers books and two books from her fabulous cousin Johnnie Gabriel, so I was introduced to the true bones of doing a cookbook. The good the bad and the ugly...there's always something to learn and I've tried to be a sponge to it all. Paula was kind enough to write a wonderful foreword for me as well as taking a day out of her schedule to have a pig roast photo shoot. In the fast paced world she works in, this was a super big deal and for this, I'll be forever grateful.

Has this cookbook always been something you wanted to do? Other than your obvious love for pork, what inspired you to write it?

I LOVE cookbooks, and have been collecting them for years...It's a ridiculously delicious obsession and I don't even want to know how many I have. I actually make pieces of furniture out of them –to justify the purchases! Since part of what I do is write for a living, it was a natural progression for a book and I'm told that's the bonus people will get out of the book –the stories that make you laugh. The pig connection? That is all about my childhood. My grandparents had a small boutique farm in rural Missouri and some of my most colorful memories (grandma cussed, smoked and changed her hair color constantly) took place on that farm. Also, some of the best meals I've ever eaten were around that farmhouse table.

Why do some recipes call for Smithfield pork specifically while others don't?

The folks at Smithfield have been very supportive of my work and I've used their products when developing recipes for them in the past. This was my way of saying thank you for their support AND more importantly showing that using a cut of pork found in most grocery stores makes a great dish when the recipe is good!

Does using self rising flour make a difference for breading as opposed to all-purpose? (for example in the recipes for the tenderloin sandwich and the deep fried dills)

Self-rising flour is all about Paula Deen. When I started working with her, she taught me the difference in the crispiness on chicken when you dredged in self rising flour versus all-purpose. Why would I ever argue with the queen of Southern fried chicken, right! From that day on, I've only used self-rising flour when I "down home" fry! This tenderloin sandwich is so simple and so freakin' amazing. The Kick-Butt Ketchup... girl, you will think you died and went to Southern Fried Heaven.

Smoked shoulder roll is an unfamiliar cut to me (and I did study meatcutting in culinary school). Is this commonly found or should it be special ordered?

Okay Victoria, I definitely want you on my meat cutting team!! The smoked shoulder roll is really nothing fancy, but is full of flavor. It's a cured and smoked boneless eye of pork shoulder blade from the Boston shoulder retail cut. It's widely available, I just think most people don't know about it, so they don't look for it. I use it in three recipes in my book: Cuban Pork Roast, Midnight Pork Tamales and West African Pork Stew. All cook low and slow... I hope the Midnight Pork Tamale story makes you smile too!

A lot of mom and pop butcher shops seem to be disappearing in smaller cities and towns. Supermarkets are the common location for most people's meat purchases. For less common cuts of meat (or heritage pork) would it be best to order from online vendors? Or simply substitute what is available?

Of course, I would encourage sourcing out local heritage pork farmers and using local butchers, but sadly that is not always an option. In that case, I use ordering online as one option. Actually, my favorite pork farmer is Emile DeFelice in South Carolina at Caw Caw Creek farm. I order directly from him. Sometimes, the next best thing is a great pork chop from Piggly Wiggly! I'm not that kind of cook who is above buying a cut of pork from a local grocery store. Luckily, the recipes in my book are DE to the licious with either choice!

A charcuterie fashion show... the most beautiful kind :)

It was nearly impossible to narrow down a single recipe to start off with, but my very first impression of this book was from the first recipe, the Colossal Pork Tenderloin Sandwich. I knew that was where I should start my pork-filled journey. I'm pretty sure Libbie planned it this way. The pork tenderloin itself is prepared just like a chicken fried steak, so it's kind of like a chicken fried pork tenderloin :) It's sensational. Super duper tender pork with an amazingly flavorful and crisp crust. The ketchup is the best ketchup on Earth. For real. My ketchup-hating-friend couldn't stop eating it. I recommend making it for every ketchup requirement. I know all of you gardeners out there have millions of pounds of tomatoes at this point in the summer, so definitely don't let this ketchup recipe pass you by!

The mayo is super flavorful and definitely worth the extra effort to make yourself (and whisk by hand). I have had a love/hate relationship with making homemade mayo. This mayo came together perfectly! And when married with the ketchup, it takes on a life of its own. For breading the pork, I actually cut the seasoned flour ingredients all in half and still had plenty for breading my tenderloins, so use your judgement. I just hate wasting flour if I don't need to. We also opted for wheat buns instead of plain white buns, and our sandwiches were still super tasty. Next time I may actually toast the inside of the buns so they don't get as soggy with the massive amounts of ketchup and mayo that just beg to be poured atop this oh-so-colossal and delicious sandwich. Serve with plenty of napkins!

The Colossal Pork Tenderloin Sandwich

Colossal Pork Tenderloin Sandwich
Serves 4

Peanut oil for deep-frying
2 cups self-rising flour (I used all-purpose flour and added baking powder and salt to make it like self-rising flour)
1 tsp. kosher salt, plus more for sprinkling
1/2 tsp. freshly ground black pepper, plus more for sprinkling
1/2 tsp. garlic powder
2 large eggs, beaten
1 lb. pork tenderloin, cut into 4 equal pieces
4 sandwich buns (the cheap kind)
Homemade Mayonnaise (recipe follows)
Butt-Kickin' Ketchup (recipe follows)

In a Dutch oven or deep skillet, heat at least 4 inches of peanut oil to 360 degrees F (I only used about 2 inches and it was still plenty of oil to fry these babies). Line a baking sheet with paper towels and set aside.

In a shallow baking dish whisk together the flour, salt, pepper, and garlic powder. In a separate shallow baking dish, put the beaten eggs.

Place one piece of tenderloin between two pieces of plastic wrap. Use a meat tenderizer, wooden mallet, or rolling pin to beat the tenderloin to 1/4-inch thick. Repeat with the remaining tenderloin pieces.

Dip one piece of tenderloin into the flour mixture to coat, and shake off any excess flour. Next, dip the lightly floured piece into the beaten egg and return it to the flour mixture. Slide the breaded tenderloin into the hot oil and fry for 4 to 6 minutes, turning, until it is golden brown. Remove to the prepared baking sheet to drain, and season with more salt and pepper. Continue cooking the remaining pieces of tenderloin until all are fried. Serve each tenderloin atop a hamburger bun (the meat should be larger than the bun), and spread with Homemade Mayonnaise and Butt-Kickin' Ketchup. Fries are optional.

Homemade Mayonnaise and Butt-Kickin' Ketchup

Homemade Mayonnaise
Yields 3/4 cup

2 large egg yolks
1 tsp. distilled white vinegar
2 tsp. freshly squeezed lemon juice
1/2 tsp. dry mustard powder
1/4 tsp. cayenne pepper
1/2 tsp. kosher salt
3/4 cup vegetable oil

Combine the egg yolks, vinegar, lemon juice, mustard powder, cayenne, and salt in a medium mixing bowl. Whisk for 1 minute, or until the mixture is well combined and bright yellow in color. Add 1/4 cup of the oil a few drops at a time, whisking constantly. It's important not to rush this step, because the oil must be fully incorporated after each addition. This step will take about 5 minutes. Continuing to whisk fora bout 8 to 10 minutes more, gradually add the remaining 1/2 cup oil in a slow, steady stream until the mayonnaise begins to thicken and lighten in color. The mayonnaise will keep for 2 days, covered and refrigerated.

Butt-Kickin' Ketchup
Yields 1 1/2 cups

4 whole cloves
1 bay leaf
1 cinnamon stick
4 whole allspice berries
4 black peppercorns
2 lbs. tomatoes, roughly chopped
1 1/2 tsp. kosher salt, or more to taste
1/2 cup cider vinegar, or more to taste
1/3 cup light brown sugar, or more to taste
1 sweet onion, roughly chopped
1 chipotle chile in adobo sauce, roughly chopped (I used about 1 T. chipotle sauce instead)
1 clove garlic, smashed

Make a spice bundle of the cloves, bay leaf, cinnamon, allspice, and peppercorns, using a cheesecloth.

In a large saucepan over medium-high heat, combine the tomatoes, salt, vinegar, brown sugar, onion, chipotle, garlic, and the spice bundle. Cook, stirring occasionally, for 20 minutes.

Remove the spice bundle and puree the sauce in a blender, covering the blender top with a towel, until the sauce is smooth. Strain the sauce through a fine-mesh sieve over the saucepan, pressing on the solids to get as much of the pulp and sauce through as you can. Return to low heat. Cook, stirring occasionally, for 1 to 1 1/2 hours, until the ketchup begins to thicken. Season with more sugar, salt, or vinegar depending on your tastes. Let cool before serving (the ketchup with thicken as it cools). Butt-Kickin' Ketchup will keep, refrigerated, in a sealed jar, for up to 3 weeks.

*Disclaimer* I received no compensation to write this review other than a free copy of the book. My opinions are always my own.

Farfalle with Zucchini Sauce

2011-09-01T08:00:00.001-04:00

Tomatoes are so last year. Don't get me wrong. I love a good tomato-based pasta sauce, but this year I have been really discovering pasta sauces using other vegetables. I have made a lovely sauce with carrots for curry fettuccine and a delicious balsamic-laced red peppers sauce which I tossed with penne. Zucchini and I go way back. It just seemed wrong if I didn't include it into the club. And let's just say, zucchini is a great member. A very simple and vegetable heavy sauce utilizing pureed zucchini and onions is tossed with playful farfalle (bowties) for a really fresh and herbacious pasta dish.

Farfalle with Zucchini Sauce
Serves 4 to 6

1/4 cup extra-virgin olive oil
2 onions, chopped
2 lb zucchini, chopped
Kosher salt and freshly ground black pepper
1 lb farfalle (bow-tie) pasta
1/2 cup packed fresh basil
1/4 cup Parmigianno-Reggiano cheese

Heat the olive oil to a large saute pan over medium-high heat. Add the onions and saute for about 5 minutes until softened but not completely translucent. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, for about 15 minutes more until the zucchini is tender but not overcooked.

Bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook until al dente, reserve 1/2 cup of pasta water and then drain the pasta.

Add the zucchini and onion mixture to a blender or food processor and add the 1/2 cup pasta water, fresh basil, and cheese. Puree until smooth and adjust seasoning as needed. Mix most of the zucchini sauce with the farfalle until well-coated, adding more sauce as needed. You may have some leftover sauce, but it can come in handy if you need to reheat any of the pasta later (and re-moisten it with more sauce) or if you want to water it down with some broth for a serving of pureed zucchini soup.

Mint Oreo-Stuffed Brownies

2011-08-29T08:00:00.001-04:00

These are the kind of brownies that you wanna hide in the closet and eat, like you know you're doing something dirty... but it feels so freaking good! They are rich and fudgey, ultra decadent. They don't come from a box, and they don't use cocoa powder. They use all real chocolate! REAL CHOCOLATE! In brownies! The way brownies should be made! The basic recipe comes from Sherry Yard, the incredible pastry chef at Spago Beverly Hills. Her cookbook, Desserts by the Yard is a lesson in storytelling through recipes that span her life in pastry, from her childhood in Brooklyn to the Oscars. Her recipe is entitled Out-Of-This-World Brownies, and they are. In fact, she discusses how she made them for astronaut Marsha Ivins, who has literally traveled "out-of-this-world" and absolutely loves them.

I took Sherry's perfect brownie recipe and added Oreos, as I had seen done in brownies on Dana's Food For Thought. In my version, I wanted (quite obsessively, in fact) to use mint Oreos. Mint and chocolate is one of my all-time favorite combinations. I'll take it any way I can get it. You can easily use regular or Double Stuff Oreos here, or be a little wild and try the peanut butter ones. I would ;-) These brownies really are the best of both worlds... fudgey chocolate-chocolate-chocolate brownies with the deep satisfaction of milk's favorite cookie. With mint. You can easily omit the Oreos, and just make regular brownies, but why would you? A tall glass of milk wouldn't be unwelcome here either.

Mint Oreo-Stuffed Brownies
Makes 9 to 16 brownies (depending on size)
(Adapted from Desserts by the Yard)

3/4 cup plus 2 T. all-purpose flour
1/4 tsp. salt
4 oz (1 stick) unsalted butter, chopped
1 oz unsweetened chocolate, finely chopped
7 oz bittersweet chocolate, finely chopped
2 large eggs
1 cup sugar
12 mint Oreos (or any flavor you like)

Place a rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-by-8 inch square baking dish with pan spray. Sift together the flour and salt and set aside.

Melt the butter, unsweetened chocolate, and bittersweet chocolate in a microwave-safe bowl at 50 percent power for about 2 minutes or in a heatproof bowl set over a saucepan of simmering water. Stir with a rubber spatula until the mixture is smooth. Allow to cool to tepid (90 degrees F).

In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and sugar until fluffy. Gently beat in the butter and chocolate. Using a rubber spatula, fold in the flour.

Scrape half the batter into the prepared baking dish. Line the Oreos on top to evenly cover the batter (you can cut cookies in half in order to make them all fit). Top with the remaining batter and smooth out the top. Bake, rotating from front to back halfway through, for 25 to 30 minutes, until slightly firm to the touch and a crust has formed on top. A toothpick will NOT come out clean.

Allow to cool in the pan on a wire rack to room temperature. Cut into squares.

The Glorious Pasta of Italy: Penne with Roasted Red Peppers and Cream

2011-08-25T08:00:00.004-04:00

Glorious. So glorious. One of my favorite things about being a food blogger is having the opportunity to review incredible cookbooks and products and share my thoughts with my fabulous readers. I recently received a beautiful copy of Domenica Marchetti's newest cookbook, The Glorious Pasta of Italy. I already own one of her previous books, The Glorious Soups and Stews of Italy, so I was especially excited to see what Domenica had created with one of my favorite ingredients in the world: pasta.

The array of pasta recipes in this book is comforting for any carboholic. Its pages contain the makings of a carb-induced Heaven (the best kind). I have a reputation for making my own pasta whenever possible (I also make my own pizza dough and pastry dough 100% of the time, and have even dabbled in cheese). If I have the time to do it, I'm thrilled to break out my pasta roller and get to work, but God only knows that doesn't happen on a regular basis. With this book it doesn't have to! Fresh and dried pasta finds equal love.

When I searched through the pages of this beautifully photographed book, nearly every recipe caught my eye. Number one on my list was the whole-wheat fettuccine with savoy cabbage, cream, and caraway seeds. It did occur to me, however, that it is incredibly hot and humid in the Northeast, and thus maybe a less labor intensive (and wintery) recipe would be more appropriate. I still have every intention of whipping that fettuccine together the second the weather turns dismally chilly... I promise you that :)

As I have been in the midst of a move, and am a bit shorter on kitchen time, I thought one of the recipes from the "Pasta on the Run" chapter would be perfect (other chapters include Pasta Essentials, Pasta in Soup, Pasta with Sauce, Baked Pasta Dishes, Stuffed Pasta and Dumplings, Classics Worth Keeping, Showstoppers, and Sweet Pasta). I settled on the penne with roasted red peppers and cream (and trust me I wasn't "settling"). It was so easy and fast to put together, exactly what I needed on a busy day.

I cut back a bit on both the olive oil and cream, and bumped up the balsamic vinegar purely by accident. When I glanced at the book I thought it said 2 tablespoons instead of teaspoons, but I can honestly say that I will keep it at 2 tablespoons in the future. It really added such a great punch of flavor! I also didn't mix the cheese into the pasta because my mom doesn't like Parmesan cheese (*gasp, how are we related?*), so the cheese-lovers of the family just added the cheese at the table. No complaints :) I look forward to trying out many more recipes from this book, and highly recommend it to all my carboholic readers!

Penne with Roasted Red Peppers and Cream
Serves 4
(Adapted from The Glorious Pasta of Italy)

3 T. extra-virgin olive oil (I used a bit less)
1/2 cup finely chopped yellow onion
1 (12 oz) jar roasted red peppers, well drained and coarsely chopped
Kosher salt
2 T. balsamic vinegar (originally called for 2 tsp.)
1 T. tomato paste
1 cup heavy cream (I used a bit less)
1 lb dried penne
1 cup grated Parmigiano-Reggiano cheese

Bring a large pot of water to a rolling boil and salt generously.

While the water is heating, warm the olive oil in a large frying pan over medium heat. Stir in the onion and saute for 7 to 8 minutes or until softened and translucent. Add the peppers and season with salt. Cook, stirring, for 2 to 3 minutes, or until they are heated through. Raise the heat to medium-high and stir in the vinegar. Cook for 1 to 2 minutes. Remove from the heat and cool for 5 minutes.

Transfer the pepper mixture to a blender and puree until smooth. Return the puree to the pan and place over low heat. In a small bowl, whisk together the tomato paste and cream. Whisk this mixture into the sauce and stir until it is nicely thickened and hot. Taste and season with more salt if necessary. Turn off the heat and cover to keep warm.

Add the pasta to the boiling water, stir to separate, and cook until al dente. Drain the pasta in a colander (reserving about 1 cup of the pasta water).

Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly. Stir in half of the cheese and toss again, adding a splash or two of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to warmed shallow individual bowls and sprinkle with the remaining cheese (we opted to not mix the cheese in at all, and just served cheese on the side). Serve immediately.

*Disclaimer* I received no compensation to write this review other than a free copy of the book. My opinions are always my own.

Seven Links Challenge

2011-08-22T08:00:00.002-04:00

Over the past couple weeks I've been tagged by Jeff's Plate, What's Cookin' Italian Style, and The Chef Doc to participate in the Seven Links Challenge. I figured it was about time I comply and take part is this fun experience :) First, the nominated bloggers must pick out seven posts based on the seven categories and then share the links. Then they pick 5 more bloggers to tag! So here goes....

1. Most Beautiful Post: Fresh Curry Fettuccine with Pureed Carrot Sauce, Asparagus, Peas, and Wild Mushrooms... this post not only contained my favorite photos (which I later used on a canvas print), but it was one of the most unique and flavorful dishes I have made. I love how healthy it is over all, and how the flavors compliment each other so well.

2. Most Popular Post: Homemade Soft Pretzels with Whole Grain Mustard... I'm honestly shocked by the overwhelming response of this post. It has been viewed significantly more than any other post on my blog. I will thank StumbleUpon for that :) These pretzels are so easy to make and so tasty! And the homemade mustard doesn't hurt either.

3. Most Controversial Post: Pysch's Fries Quatro Queso Dos Fritos... it may not be super controversial, but technically the cheese is not "injected" into the potatoes as the description on the show states. We did a great job making these fun fried treats, but it may not completely follow Lyin' Ryan's method.

4. Most Helpful Post: An Ode to Meat: Welcome Grilling Season!... There may not be an actual recipe in this post, but I shared a really nice discussion of meat from quality to cuts. It's pretty basic, but a good start to anyone wanting to learn more about meat selection.

5. Post That Was Surprisingly Successful: Dr. Lemon Puff, or: How I Learned To Stop Worrying and Love Pâte à Choux... This was the first time I successfully made Pâte à Choux. It was a pretty big deal, and I loved filling them with lemon curd. Such a great idea :)

6. Post That Did Not Get the Attention it Deserved: Cranberry-Cinnamon Goat Cheese... I'm just waiting for cranberry season so I can make this again. Weekly. It was so good, but the fact that it was posted in the midst of Christmas and New Year's meant it was overlooked by a lot of people. I hope this will give more people a chance to check it out!

7. Post You Are Most Proud Of: Tea Week: Scones (Tipsy Cherry Scones)... Not only is this one of my favorite recipes I've developed, but it was my first (and so far only) cooking video! I had so much fun putting it together. It was a super proud moment for me :)

Now to select five bloggers to tag!! I hope you'll all participate, it's a nice trip down memory lane :)

Erin at Dinners, Dishes, and Desserts
Alisha at The Ardent Epicure
Priscilla at She's Cookin'
Dana at Food For Thought
Adelina at My Tasty Handbook

Zucchini Lasagna

2011-08-18T08:00:00.000-04:00

I know the majority of my recent posts have been baking/dessert related, but as promised here is a savory recipe, utilizing zucchini, no less! Technically it's baked in the oven, but it's not really a "baking" recipe :) This lasagna was very different from lasagnas I've made in the past. The main difference is that most lasagnas usually start with a layer of sauce, layer the pasta and fillings, and then are topped with sauce and cheese and then baked. This one starts with a layer of homemade lasagna noodles that hang over the edges of the baking dish, creating a lasagna completely wrapped in noodles. The fillings are layered with more homemade noodles and the top is finished with sauce and cheese, but then the overhanging pasta is folded over to enclose the entire lasagna.

I was a bit uncertain as I was reading the instructions, because my noodles (cut approximately to the length specified) would never be long enough to COMPLETELY enclose the lasagna, and I ran out of noodles to help them out at the end. I had one noodle left, which I sliced into strips and turned my poor lasagna into a jailbird, trapped in its own deliciousness :) In the end, I think leaving the top open, with even just a slight bit of covering along the edges would be just fine. The edges crisped up beautifully, especially with the addition of some good old-fashioned butter right before baking.

Even though this is a white lasagna, meaning it doesn't feature a tomato-based sauce, but rather a bechamel sauce, it actually tasted very light! It was not heavy as expected, because it actually was pretty light on the cheese. It didn't contain ricotta, and its mozzarella component was a really restrained amount of fresh mozzarella. None of that processed stuff. Some Parmigiano-Reggiano (or in my case Pecorino-Romano) adds a bit more depth. Because the sauce is so neutral, the flavor of the vegetables really shines through! Between the zucchini and onions, this lasagna really tastes like a garden. The zucchini is truly the star, along with the lovely sweet onions. Although my lasagna was not the prettiest lasagna I've ever made (need to work on my overhang/assembling techniques for this unconventional lasagna method--also I had a friend over while I was making this and was having too much fun to really care how it looked, hehe), it was definitely one of my favorites, and more unique creations. Lasagna doesn't HAVE to use tomato sauce, or even ricotta cheese to be amazing.

Zucchini Lasagna
Makes 6 to 8 servings
(Adapted from On Top of Spaghetti)

Filling:
1 tsp. unsalted butter
4 T. extra-virgin olive oil
3 cups halved and thinly sliced onions
Kosher salt
2 lbs zucchini, trimmed and cut lengthwise into 1/4-inch thick slices

Pasta:
2 cups all-purpose flour, plus more for dusting
3 eggs

Bechamel:
3 cups milk
3 T. unsalted butter
3 T. all-purpose flour
Kosher salt and freshly ground black pepper to taste
Pinch nutmeg

Assembly:
Extra-virgin olive oil, as needed
2 to 3 T. unsalted butter
1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano
1 heaping cup 1/4-inch cubed fresh mozzarella (about 6 oz)

Heat the butter and 1 tablespoon olive oil in a large skillet. Add the onions and season with salt. Saute over medium-low heat until the onions are very soft without browning, about 20 minutes. Set aside.

Lightly coat one or two baking sheets with 2 tablespoons olive oil. Lay out the zucchini slices in a single later. Drizzle the tops with the remaining tablespoon olive oil, use your hands to rub it evenly over the tops, then season with salt and roast for 10 to 15 minutes, or until tender and cooked through. The zucchini slices should be translucent. Set aside.

Lower the oven temperature to 375 degrees F.

To make the pasta, in the bowl of an electric mixer (or food processor) add the flour and eggs and mix at low speed with the dough hook (or metal blade for food processor) to allow the flour to slowly absorb the eggs. Scrape down the sides as needed. When the dough begins to come together in a ball, turn the speed up another notch and allow the dough hook to knead the dough for a few minutes. Remove the dough from the mixer and knead by hand for a few more minutes until it is nice and smooth. Wrap the dough in plastic wrap and set aside at room temperature for 30 minutes to an hour to allow the gluten to rest.

Meanwhile, to make the bechamel, scald the milk in a small saucepan. Melt the butter in a medium heavy-bottomed saucepan over moderate heat. Add the flour and whisk until smooth. Cook for about 2 minutes until the flour is cooked but the mixture is still pale in color. Very slowly, pour in the hot milk and whisk continuously to prevent lumps. When all the milk is incorporated, bring to a boil, stirring with a wooden spoon. Lower the heat and simmer for about 5 minutes until the bechamel has thickened to the consistency of heavy cream. Season with salt, pepper, and a pinch of nutmeg. Remove from the heat and set aside. Stir every few minutes to prevent a skin from forming on top.

Cut the pasta dough into 4 equal pieces. Dust each piece with flour and flatten them with your hands. Run the dough pieces one at a time through a pasta roller, starting with the largest opening (run it several times through this one, folding it occasionally), and decreasing the opening size until the dough is thin (#4 or 5 on the Kitchenaid pasta roller attachment is perfect for lasagna noodles). Cut each pasta sheet into approximately 12 or 13-inch long pieces. They do not have to be perfect rectangles, and many will get trimmed during assembly. Lay the pasta sheets on floured half sheet pans as you work.

Bring a large pot of water to a boil. Set a baking sheet lightly oiled with olive oil next to the stove. Generously salt the boiling water and add a few noodles at a time. Cook at a rolling boil for 1 minute. The noodles will still be very firm, and will continue to cook in the oven. Transfer the noodles with a flat skimmer or plastic tongs (gently) to the oiled pan. The oil will keep them from sticking. Repeat the process until all the pasta is cooked (although if you are short on space it can be beneficial to start assembling the lasagna with the noodles you have cooked before you add more to the pot, since it cooks so fast anyway).

Generously butter a 13-by-9-inch rectangular baking dish. Line the bottom and sides of the dish with 3 of the noodles so that they overhang on all sides. Proceed as follows with layers as so:

First Layer: 1/2 cup bechamel, 1/2 the zucchini, 1/2 the onions, 1/4 cup Parmigiano-Reggiano.

Cover with a layer of pasta cut to fit inside the pan without an overhang (odds and ends of the cut pieces can be used as part of the layers).

Second Layer: 1/2 cup bechamel, 1/4 cup Parmigiano-Reggiano, 1/2 the mozzarella.

Add another layer of pasta cut to fit inside the pan.

Third Layer: 1/2 cup bechamel, remaining zucchini, remaining onions, 1/4 cup Parmigiano-Reggiano, remaining mozzarella.

Cover with a final layer of pasta. Top with the remaining bechamel and Parmigiano-Reggiano. Bring the overhanging pasta up and over the top of the lasagna to enclose the filling. Dot with the 2 tablespoons butter and cover loosely with foil.

Bake the lasagna for 25 minutes, uncover, and continue to bake until very lightly browned and bubbling hot, an additional 10 to 15 minutes. Let cool for 5 minutes before cutting and serving.