Piccante Dolce

Banana Whoopie Pies for Valentine's Day

2012-02-13T18:01:00.000-05:00

I know it's a bit late in the game to be making a sweet for your sweet, but these little heart shaped sweets are too good and too easy not to share.

Their adorable heart-shape is thanks to Wilton's Heart-Shaped Whoopie Pie Pan, but they work just as well if you pipe little mounds of batter onto a parchment lines baking-sheet. Though I think these are a bit cuter.

The cinnamon spiced cake with the Nutella Mascarpone is an ideal dessert for your sweetie on the day of love or Single's Awareness Day as I liked to call it when I was still single. Which is just as important of a day if you ask me!

So make these for someone you love. Seriously, there's still plenty of time.

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Banana Whoopie Pies with Nutella Mascarpone Filling

by Jen February-13-2012

adapted from Martha Stewart Living

Ingredients

2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup ripe banana - mashed
1/2 cup plain Greek yogurt
8 Tbsps unsalted butter
1/2 cup granulated sugar
1/2 cup golden brown sugar - packed
1 large egg
1/2 tsp ground cinnamon
nutella mascarpone frosting

Instructions

1. Preheat oven to 350 degrees. Lightly butter a Wilton heart-shaped whoopie pie pan. Sift flour, baking powder, baking soda,cinnamon, and salt into a bowl. Combine banana and yogurt in another bowl.2. Beat butter and sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.3. Place 1 1/2 - 2 Tbsps of batter into each heart-shaped well. Spread to fill with an angled spatula.4. Bake until edges are golden, about 10-12 minutes. Let cool for 5 minutes before transferring to wire racks to cool completely. Butter the pan again and bake another batch of cookies.5. Pipe or spoon 1-2 tablespoon Nutella Mascarpone mixture onto the flat sides of half the cookies. Sandwich with remaining cookies.

Details

Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Yield: 18 whoopie pies

Nutella Mascarpone Frosting

2012-02-10T22:30:00.000-05:00

A tea cup full of frosting?

I say, why not? Especially because this frosting is the be all and end all of all frostings if you ask me.

It's rich and decadent, but not too sweet.

I'm the type of person that often prefers the cake to the frosting, since so many frostings are cloyingly sweet and as much as I love dessert I don't enjoy overly sweet treats.

I thought about this frosting sometime last week in preparation for World Nutella Day, but there was a glitch in that World Nutella Day fell on Superbowl Sunday and as much as I love me some Nutella, we all know where my heart was this Superbowl Sunday and the days leading up to it. So it was impossible for me to focus enough to test out my idea.

So here it is, my belated World Nutella Day entry.

It is truly sad that I didn't try this out sooner. It took all I had to not take a spoon and sit down with the teacup full of frosting and eat it like ice cream. The hubs was still sleeping when I made it so, I supposed I could have without fear of his evil eye. But still I think even I would have felt a bit guilty for doing it.

Luckily I already had something to put the frosting on. Delicious and adorable heart-shaped whoopie pies, just in time for Valentine's Day.

Don't worry I'll share the recipe tomorrow, promise. They are so simple you'll totally have enough time to make them before Valentine's Day for your sweetie. That is if you don't have to make multiple batches of this frosting because you might have eaten too much of it plain.

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Nutella Mascarpone Frosting

by Jen February-10-2012

Rich and decadent, the perfect foil for just about any cake. Even better eaten straight off of a spoon!

Ingredients

1 cup mascarpone cheese - room temperature
3/4 cup Nutella
1 cup icing sugar

Instructions

In a stand mixer fitted with the paddle attachment beat the mascarpone until smooth, just a few minutes. Add in the Nutella and beat to combine. Then add in the icing sugar in three additions, beating to combine each addition. The frosting will be quite soft, you can use it as is, but if you want it to be a bit more firm put it in the fridge for 30 minutes before using.

Details

Prep time: 10 mins Cook time: Total time: 10 mins Yield: 2 cups of frosting

Brown Butter Chocolate Chip Cookies with Sea Salt

2012-02-09T20:52:00.000-05:00

WARNING: These cookies are completely addictive.

I don't bake cookies all that often. But a few months back, when I was working on a movie, my boss brought in a box of these amazing chocolate chip cookies topped with sea salt. Made courtesy of his ridiculously talented baker of a mom. Seriously, this woman is nuts I've been lucky enough to taste many of her treats and to bake with her and she is truly a wonderful baker.

Well these cookies were so good and completely the opposite of what I usually look for in a chocolate chip cookie that I had to ask her for the recipe.

They are thick and crisp, when I traditionally like a thin butter cookie, with a bit of chew and a cookie that has spread so much that the chips have practically disappeared into the batter. If anyone has a recipe for a cookie like that, please share. For those of you in LA, Clementine Bakery & Cafe has my ideal chocolate chip cookie. If you haven't had one, get after it. Like, stop reading right now and run over there for one or four.

But back to these cookies, they are completely different, yet absolutely give the Clementine cookie a run for it's money. From the bittersweet chips to the contrasting sea salt and the nuttiness that the browned butter brings, they're good. I did make a couple of my own tweaks to the recipe I was given, namely the brown butter and the use of dark brown sugar.

Now browning butter and letting it cool is key for these to work and be the addictive cookies we love at my house. If you add hot butter to chocolate chips you end up with chocolate swirl cookies, which wile tasty aren't really what we're going for here. The cooling does add some time to the overall process, but it is so worth it. PLus it makes it easier to make cookies if you don't have any room temperature butter, which happens in my house far too often.

But make these and let me know what you think. Pretty please!

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Brown Butter Chocolate Chip Cookies with Sea Salt

by Jen H February-9-2012

chocolaty, buttery, nutty and delectable.

Ingredients

1 cup unsalted butter - cut into small cubes
2 cups unbleached all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup dark brown sugar
2 tsp vanilla extract
1 egg
1 1/2 cup bittersweet chocolate chips
sea salt for sprinkling

Instructions

1. Place the butter in a saucepan over medium heat and cook until melted, then stirring occasionally and watching until it smells nutty and there are golden brown bits on the bottom of the pan. Remove from the heat and let cool for 20-30 minutes2. Heat the oven to 350F. In a medium bowl mix the flour, baking soda and salt. 3. Once the butter has cooled to room temperature mix with the sugars until well combined. Add in the egg and vanilla extract. Mix to combine.3. Add the dry ingredients to the wet and mix to combine. Then fold in the chocolate chips (this is why it's important to let the butter cool or you end up with swirl cookies). 5. Roll heaping tsps into balls and place 2" apart on a parchment lined baking sheet. Flatten just a bit and sprinkle each cookies with sea salt. Repeat with other sheets of cookies.6. Bake for 12-14 minutes or until the edges are golden brown. Let cool on the sheet for 5 minutes before transferring to a cooling rack.

Details

Prep time: 35 mins Cook time: 32 mins Total time: 57 mins Yield: 2-3 dozen cookies

12 Recipes to Know by Heart from The Kitchn

2012-02-08T23:00:00.000-05:00

The fabulous folks over at The Kitchn shared a list of 12 recipes every home cook should know by heart.

It's actually a great list but it got me thinking about how many of those I could say I have either shared here on the blog or do in fact know by heart. Click on over the The Kitchn to see their round-up and look below for my version of the list with links to my favorite recipes in each category.

Tomato Sauce - Done, I've had this one figured out since college. On the list they link to Marcella Hazen's sauce, which I have made and is completely and ridiculously easy and oh-so-delicious. So if you don't have one in your brain, this is a good one to have.

Chili - I do in fact have a delish slow cooker turkey chili that is super easy and a great go to for a hearty meal.

Chicken Soup - While Tortilla Soup isn't a classic chicken soup it is absolutely my go to for chicken soup these days and absolutely one I have memorized.

Roast Chicken - this is another one I mastered awhile ago, though my method is constantly evolving and honestly, what's more satisfying than roast chicken?

Frittata - I've shared a number of frittatas here, my favorite being the sherried mushroom and goat cheese version. I completely agree that it's a recipe to have in your back pocket. It's a great quick and easy breakfast, lunch or dinner and a perfect way to use leftovers.

Risotto - While I have made a Quinotto, I have actually not made risotto and do need to work on this one.

Pancakes - I've only recently started making pancakes, so I don't quite have this one down by heart, but I'm getting there.

No-Knead Bread - I do still refer to my HBin5 and ABin5 when I'm making bread dough, but I'm close on this one.

Pesto - This is something that is so much about taste and texture that I only measure the ingredients if I know it's something I plan to share here. It's so easy-peasy that as long as you know what goes into it, anyone can make pesto. Plus it great on pasta, potatoes, chicken. I'm getting hungry just thinking about it!

Salad Dressing - I can't say I've shared a salad dressing recipe here, because when I make salad I typically just drizzle oil, vinegar, salt and pepper on a salad and give it a good toss.

Fruit Crisp or Crumble - since it is one of my favorite dessert, a close second to pie, I absolutely have this one in my brain and I advise everyone to as well.

Gnocchi!

2012-02-07T21:41:00.000-05:00

A few years ago I shared a gnocchi recipe. I also did my own twist on it with sweet potatoes. They were pretty good. But I've always wondered if I could do it better.

In came this post from Joel & Dana at Well Preserved:

Possibly the Best Homemade Gnocchi

You so shouldn't still be on my post, read that post. If it doesn't inspire you to make those luscious little pillows of potato, egg and flour, nothing will.

I know I'll be making them this weekend for sure!

Superbowl Bites Recap

2012-02-06T21:38:00.000-05:00

So I broke my everyday posting rule yesterday. I didn't mean too, but between a ridiculous cold that got the better of me over the past week and prepping for the big game, there was just no time.

Then there was the outcome of the game, an outcome I was less that thrilled with, as anyone who reads my blog here would know. So you could say I wasn't in the mood to share the treats I made yesterday.

So that's what you get today. I actually didn't make anything from my round-up, but they are each bookmarked on the list or things to make.

Here's some things I did make:

Homemade Mini Pretzel Buns - they were easy and delicious and we the base to some delicious sliders that I topped McD's style with ketchup, mustard, pickles and onions. Oh yeah and some cheddar cheese because I just couldn't go the the processed cheese route.

Buffalo Chicken Meatballs - I actually didn't taste them. they came out during the second half and to say I was a bit stressed was an understatement. But they were a hit and froze the leftovers to be incorporated sometime soon into a Buffalo Chicken Mac & Cheese.

Buffalo Blue Cheese Dip - this was actually leftover from when I made it earlier in the week

Caramelized Onion and Roasted Garlic Dip - my fave

Homemade New England Clam Chowder - I came up with my own recipe which was delicious and will be shared very soon this week. I had hoped it would bring my boys, some luck, but it was delicious nonetheless.

How was your Superbowl feast? If you posted about it please share links in the comments. I'm a bit obsessed with game day food and love to hear what other people make.

Superbowl Bites: 20 Recipes for your Superbowl Party

2012-02-04T19:52:00.002-05:00

I could share with you the recipes I've posted over the last week, or how about the last couple of years that are some serious game day pleasers.

Instead I did some browsing around the web and compiled 20 seriously drool-worthy recipes that I think would be an amazing addition to your game-watching experience.

All of them are totally doable by kick-off tomorrow, so for all of those procrastinators out there (ahem, me) here you go!

Pork Belly Sliders from Foodie Crush - Sliders are great party food and these babies made with pork belly are a great twist on that. You'll need to run to the store tonight or first thing tomorrow to pull this one off, but it seems pretty low-maintenance for some big, delicious game day flavors.

Black Bean Sliders with Avocado Mayonnaise from Mother Thyme - Though I am a self-professed carnivore, these veggie sliders look amazing and are perfect if you're going the veggie route for your gameday feast.

Buffalo Chicken Potato Skins from Closet Cooking - Anything Buffalo Chicken works for me and I lived on T.G.I.Friday's potato skins when I was in high school, this seems like and ideal combination of the two.

Raspberry Chipotle Turkey Meatballs from the Talking Kitchen - This dish sounds like it's the epitome of spicy and sweet, which we all know I love. It also sounds a bit odd, but something about it makes me want to try it. I bet if you didn't tell you guests what they were eating they'd be all over them too!

Duck & Date Meatballs from The Pink Apron - I seemed to be on a bit of a meatball kick as I did the research for this round up but both recipes were so different that I couldn't resist sharing them!

Bacon-Wrapped Pineapple Bites from Gluten Free Fix - A new spin on the ever-popular 80s dish, rumaki.This super simple one bite recipe, that again mixes my favorite sweet and savory. How can you go wrong?

Buffalo Chicken Bites from Tracey's Culinary Adventures - Buffalo chicken in dough?! Yes please!

Mini Tostadas with 7-layer dip from the Home of Brit - Dip in an individual little edible serving dish? What's cuter for a party and what's more superbowl than dip? There's 2 more recipes if you click through and check it out!

Baby Chimichangas from Spoon Fork Bacon - I love chimichangas. It's one of those Tex-Mex dishes that I used to always get at this restaurant in Westport, CT called Viva Zapata! I have no idea if they are even still around, but this post reminded me of the deliciousness. What could be more perfect for Superbowl Sunday that carbs and cheese?!

Chili Cornbread Cobbler from Itsy Bitsy Foodies - Love the single serve nature of this dish and chili screams game time.

Corndogs from Real Mom Kitchen - Yes corndogs are more of a carnival food, but hotdogs are game time all the way. I think these would be great with some grown-up condiments like chipotle ketchup and a yummy herby-dijon.

Pretzels and Beer Cheese Fondue from 10th Kitchen - I'm on a bit of a pretzel kick these days and I toying with the idea of finally making some myself and these have likely pushed me over the edge there. You have carbs, cheese and a dip?! Gameday baby!

Fried Pickle Chips from Spoon Fork Bacon - Hmmmm, can you tell I'm sweating this new-to-me food blog? It's their second entry and looks equally delicious. Fried pickles are a specifically southern thing, but us northerners better get on bored because they are amazing.

Bacon Guacamole from Closet Cooking - Clearly Closet Cooking is another fave of mine, but can you blame me? I mean Bacon Guacamole?! I don't know if I can even speak this out loud to the Boy without having the ingredients on hand to make it right away.

Crispy Baked Buffalo "Wings" from cHow Divine - If you're looking for something a bit healthier why not try this baked take on wings. I also prefer anything that doesn't include the mess that is frying without a deep fryer.

Baked Potato Bar at The Kitchn - OK, so it's not a recipe but it's a pretty amazing and low maintenance idea if you're looking for last minute ideas. Bake some potatoes, prep some garnishes and you are good!

Prosciutto Stromboli from Running to the Kitchen - Meat, cheese and bread? You can't go wrong!

Beer Mac & Cheese from How Sweet Eats - For a mac & cheese lover like me, being able to incorporate beer into the mix for the big game is pretty perfect. Ooey, gooey, beery goodness.

Michelada from the Lush Chef - You need something to drink while you watch the big game, right? Yes beer is standard but why not try an ever so delicious (and trendy) beer cocktail like a Michelada?

Buffalo Chicken Cupcakes from the Cupcake Project - You've likely already seen these beauties if you watch CNN or read any number of online food and non-food focused sources. But I'd be remiss if I did a round-up and didn't share the most popular snack for this years Superbowl

Superbowl Bites: Buffalo Blue Cheese Dip

2012-02-03T20:50:00.001-05:00

It can't be the Superbowl without a dip.

My all-time favorite will always be onion dip. I can literally eat vats of it.

It also can't be the SuperBowl without something buffalo. I, of course, mean the spicy flavor of buffalo wings, not the Buffalo Bills, who sadly haven't been to the show in almost 10 years and have never actually won!

Anyway, since I have yet to make a delicious spicy buffalo treat for this year's round of Superbowl bites, it only seemed right to combine the two classic dishes into one Buffalo Blue Cheese Dip.

If you are on the lookout for a tasty last minute thing to bring to a party or to add to your own feast, this is it. Just throw the ingredients in the food processor, pick up a crudite platter from you grocery store, along with a bag of chips and you're good to go.

I have to ask guys, who will you be rooting for come Sunday? I promise no hate for the Giants fans out there, just know I'm a die-hard Pats fan.

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Buffalo Blue Cheese Dip

by Jen February-3-2012

A tangy and zesty dip that will be a perfect choice for any game day gathering.

Ingredients

1 8oz package cream cheese - at room temperature
1 cup plain greek yogurt - I like Oikos Brand
2 Tbsps Franks Red Hot Sauce
3 green onions - roughly chopped, green parts separated
1 Tbsp Wocestershire sauce
1/4 tsp ground white pepper
1 cup blue cheese crumbles

Instructions

1. Place the cream cheese, yogurt, hot sauce, white and light green pieces of the the onions, Worcestershire sauce and ground white pepper in to your food processor and pulse until combined and smooth.2. Pour the cream cheese/yogurt mixture into a bowl and gently fold in the blue cheese. Refrigerate for at least 30 minutes before serving. 3. Garnish with blue cheese crumbles and green bits of green onions. Serve with crudite and your favorite chips.

Details

Prep time: 5 mins Cook time: Total time: 5 mins Yield: makes 2 cups of dip

Pizza, Pizza everywhere!

2012-02-02T21:05:00.001-05:00

my Margherita pizza and the Boy's Diavola

It seems I've been eating quite a bit of pizza lately.

Tonight is my mom's last night here in Toronto and the Boy and I realized we hadn't yet taken her out for a proper dinner (and no a last minute dinner at our local Shoeless Joe's so doesn't count!).

Anyway, we decided to hit up an old favorite, Queen Margherita Pizza. Though not quite as local as it was before we moved, it was delicious nonetheless.

If you ever find yourself in the T dot I highly recommend doing a mini Vera Pizza Napoletana tour in the East End. Hitting up QMP and Pizzeria Libretto, both are delicious and both have their own reasons for visiting.

Buon Appetito!

Superbowl Bites: Pulled Pork Nachos

2012-02-01T20:37:00.000-05:00

Nachos are another go to game food for me.

Actually when we go to the bar to watch any sport, I always crave nachos. The problem is the boy always wants wings, hence the Buffalo Chicken Nachos I made last year. They were delicious, but this year was all about taking one dish and turning it into a couple of different things.

That's where these nachos come in. I had the Beer Braised Pulled Pork leftover, so why not turn it into a delicious tray of nachos?

That's how I think, anyway.

These were quite tasty and I love the subtle heat the the jalapeno cheese adds, as well as the chipotle lime sour cream. You can also use hot salsa for even more heat. It's basically something you can customize to your taste, more salsa, less pork. Whatever you and your guests feel like you can make.

I'll absolutely be making nachos this Sunday, will you? Please share your favorite recipes in the comments.

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Pulled Pork Nachos

by Jen February-1-2012

A delicious use for leftover pulled pork.

Ingredients

1 bag tortilla chips
1 1/2 cups pulled pork
2 cups your favorite salsa
3/4 cup black beans - drained and rinsed
1 1/2 cups jalapeno havarti or pepper jack - shredded
1 cup cheddar cheese - shredded
1/2 cup low fat sour cream
1/2 tsp ground chipotle chili
1/4 cup cilantro leaves
1 lime wedge

Instructions

1. Turn on the broiler, to low if you have a choice of settings. Line a large cookie sheet with aluminum foil. Spread the chips in a single layer on the sheet. 2. In a medium bowl mix the pork, salsa and black beans. Tasting and adding more salsa or beans as needed. 3. Spread the pork mixture evenly all over the chips. Top with both cheeses. Place under the broiler for about 5 minutes, keeping an eye on it to prevent burning.4. While the nachos broil, mix the sour cream, chipotle and lime. Transfer to a squeeze bottle or a sandwich bag that you can snip the corner on. 5. Pull the nachos from the oven, drizzle with chipotle lime sour cream and sprinkle with cilantro. Enjoy!

Details

Prep time: 10 mins Cook time: 5 mins Total time: 15 mins Yield: enough for 4-6

Superbowl Bites: BBQ Pulled Pork Pizza

2012-01-31T21:16:00.000-05:00

Who doesn't love pizza?

I don't think I know anyone who doesn't. Do you?

I think that makes it the perfect party food.

It's also ridiculously simple to make. Giving it more points as the perfect party food.

I think it was California Pizza Kitchen that popularized the BBQ Chicken Pizza back in the 90s. It's a damn good pizza, whether you get it in store or frozen at the grocery store, it's consistent. I decided to do a take on it, using my Beer Braised Pulled Pork. I had a ton of it and in thinking about Superbowl party recipes, I knew I had to do a pizza.

This pizza was good, the smokiness you get from the two smoked cheeses paired with the sweet tang of the Bull's Eye Guinness BBQ sauce and then the meaty goodness that is pulled pork all made for an uber satisfying pie, that even though I've had it twice in the past week, I'll be making it this Sunday as I cheer on my Patriots.

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BBQ Pulled Pork Pizza

by Jen January-31-2012

The perfect use for leftover pulled pork. This pizza is savoury with a bit of sweetness and all good.

Ingredients

1 lb ball pizza dough
2 cups BBQ Sauce - I used Bull's Eye Guinness BBQ
1 cup shredded smoked gouda
1 cup shredded smoked cheddar
1/2 cup shredded mozzarella
1 1/2 cups Beer Braised Pulled Pork
1/2 red onion - thinly sliced
3 green onions - sliced on an angle
extra virgin olive oil
seal salt & black pepper

Instructions

1. Preheat the oven to 450F. Roll out your crust. You'll divide the dough ball into 2 if using a peel and a stone, as two small pies are much easier to maneuver. If you want one big pie, roll it out to fit in a large oiled cookie sheet. The rest of the instructions will be for a large pie, since this is a party recipe.2. Spread a thin, even layer of BBQ sauce over the entire crust, leaving 1/2" around the edge. Sprinkle with cheese, you can use more or less depending on your preference. Top with sliced red onion and pulled pork. Drizzle with oil and sprinkle with salt and pepper.3. Place the prepared pizza into the heated oven and bake for 15-20 minutes, until the cheese is melted, bubbly and brown and the crust is golden. 4. Remove the pizza from the oven and let cool for 5 minutes. Sprinkle with sliced green onions, cut and serve.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 1 large rectangle or 2 small round

And the winner is!

2012-01-30T23:00:00.000-05:00

And we have a winner for the San Pellegrino Almost Famous Chef contest!

The winner will receive a $150 gift certificate to Susur Lee's Lee Restaurant in Toronto

I used the random.org tool to generate a random winner out of the 16 entries.

And the winner is:

Comment #14

Rachelle McDonald!

As you can see from her comment, her favorite game time food is wings and ribs, you can't really dispute the classics!

Rachelle, email me where you'd like your gift certificate sent and we'll get it out to you ASAP.

Congratulations! Stay tuned for more game day bites tomorrow!

Superbowl Eats: Beer Braised Pulled Pork

2012-01-29T22:00:00.000-05:00

Who doesn't love a pulled pork sammy?

If you don't I'm sorry but you don't know what your missing.

What's great about this recipe is that it can be paired with any nu,ber of BBQ sauces for a completely personalized experience. I think I'm going to make a tangy Carolina-style sauce to go with this, and I might have to work on a sweet and spicy one for the Boy. Either way this is great jumping off point for whatever your favorite is.

Aside from sammys, this pulled pork is also the basis for 2 new and 1 old recipe, all of which are perfect for your superbowl party. If you don't want to go pork crazy this Sunday, that's fine. It's a super simple dish to make earlier in the week for a dinner, with the leftovers going towards some of your superbowl eats. What could be easier that that?

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Beer Braised Pulled Pork

by Jen H January-29-2012

A simple base pulled pork recipe that can be used for any number of dishes, even just a simple pulled pork sammy.

Ingredients

3-4 lb pork shoulder - well trimmed of any excess fat
2 tsps onion powder
2 tsps garlic powder
1 1/2 tsps ground chipotle chili
1 1/2 tsps smoked Spanish paprika
1 tsp oregano
1 tsp ground black pepper
1 tsp salt
olive oil
3 bottles beer - I used Beau's lager, which are larger bottles and only needed 1 1/2
2 large rosemary sprigs
3 bay leaves
1 tsp black pepper
1 tsp sea salt

Instructions

1. Heat a large heavy bottomed pot with some olive oil over medium heat. Mix together the onion, garlic, chipotle, paprika, oregano, black pepper and salt and rub all over the pork. 2. Place the rosemary sprigs on the bottom of the slow cooker. Brown off all sides of the pork in the heated pot. Transfer the pork shoulder into the slow cooker, on top of the rosemary. 3. Add in the beer, pouring slowly so it doesn't foam over the top, until the pork is almost completely covered. If you need more liquid you can add chicken stock or water. 4. Add in the bay leaves, salt and pepper. Set the slower cooker to cooke on low for 8-10 hours or on high for 4-5. 5. When the cook time is over, remove the pork shoulder to a cutting board and shred it with two forks. Use in your favorite pork recipe and reserve leftover in the cooking liquid for another use.

Details

Prep time: 15 mins Cook time: 8 hour Total time: 8 hour 15 mins Yield: 8-10 servings

My Short Film Premiere!

2012-01-28T22:52:00.001-05:00

I'm digressing a bit here from food for today's post. But I'll be back with some delicious Superbowl recipes in the following days.

For more than a year I've been working with a couple good friends to make a short film.

It started in July 2010 with Divya and I chatting during my bachelorette weekend about a script she had been wanting to shoot. Cut to today a year and half later, we were awarded a grant from BravoFACT, put the project on hold for work schedules and location availability, brought our friend Melissa on board when it was clear it wouldn't happen without another brain and set of hands, then shot the film in spite of every stumbling block you could imagine.

It was insanity, but tonight we saw the film for the first time on the big screen. And we are all so proud and happy with the final product. We are proud to have shown it to the crew of people who worked so hard. To friends and family who put up with the long nights and the frustration we all felt at different points in the process. It was a pretty special night, one that I'm so happy we were able to do for ourselves and for everyone.

So thank you to everyone that ever heard me speak of or in any small way had anything to do with MISKATE. You are appreciated more than you know.

It was a really special night, one that was made all the more special by the amazing contribution by the folks at the Royal Theatre in Toronto. Who let us finally see our baby on a big screen. And to the folks at the Fuel House, who offered up their space to host our reception afterward and it was a huge hit. We had a delicious sampling of their munchies and I can't wait to go back to try some of their sandwiches.

Stay tuned for MISKATE screening in a film festival near you!

What I'm obsessed with part 3

2012-01-27T22:09:00.000-05:00

My Mom just got here today and is going to help with some little house projects over the next few days.

I've spent the better part of the day cleaning and trying my best to tidying our far from unpacked house, so I'll keep this one short and sweet.

Here's another installment of the things I'm obsessing over the last week.

Well Preserved Valentines - I love these! They are seriously perfect for you favorite foodie. Joel and Dana of Well Preserved are two of my favorite bloggers and I LOVE their design aesthetic, you should also check out their Periodic Table of Home Preserving while you're in their store.

Old Fashioned Milk Paint - This no VOC paint is kind of amazing and something I've been looking into when I think about painting some of the other rooms in my house. It's also great for refinishing furniture too, check out this cool transformation to an IKEA daybed that Jen at the Haystack Needle did.

Momofuko Bo Ssam - I'm on a bit of a pork shoulder kick these days and this recipe is rapidly climbing to the top of my to make list.

Downton Abbey - If you haven't watch this show you must! I bought Season 1 on iTunes and watched it in 3 days. I'm in love with Anna and Bates and even Mary and Matthew. I just started Season 2, so if you're ahead of me don't ruin anything. If you haven't been watching I highly recommend you do. Even if you generally shy away from period pieces, this one is all about the relationships and while the period is beautifully done, it's the characters and their stories that will hook you. I do love the cook too and watching has inspired me to break out my Mrs. Beeton's Cookery book.

It's been a busy week house wise, so I'm sad to say I don't have any more for today. What are you obsessing about this week?

Restaurant Review: Lunch at Pizzeria Libretto Danforth

2012-01-26T22:29:00.000-05:00

marinara pizza

It's no secret I love pizza.

After mac & cheese it's high up there on the comfort food list for me.

My favorite type of pizza is true Neapolitan, with San Marzano tomatoes and fresh mozzarella, cooked in a blazing hot wood-fire oven, I mean is there anything better than that?

Here in Toronto we are lucky enough to have a few places that do amazing pizza. And lucky for me two of them are in the East End. One of our faves has been Queen Margherita Pizza. But just recently the Neapolitan Pizza that has kept West End bellies in a carb and cheese induced coma, Pizzeria Libretto, opened an East End location.

I had lunch with a friend today and convinced her that Libretto on the Danforth was where we should go. The boy and I went a few weeks ago and while we took advantage of their prix fixe lunch we added all kinds of things and had a couple beers, which completely negated the good deal, though it was quite delicious.

Today I decided to do the prix fixe as written on the menu, because $15 for a delicious lunch and three courses is hard to beat and I also wanted to see if I was as satisfied after this meal as I was after the one with the specialty pizza and the beers.

crostini

So here's the deal with the lunch prix fixe for $15 you get a choice of the crostini or salad, the margherita or marinara pizza and a scoop of gelato or biscotti. Not too shabby for lunch right?

First off, what's great about this is that the marinara pizza has no cheese, so it's perfect for vegans or folks who don't eat dairy, which included my lunch companion today. She chose not to do the prix fixe, but did get the marinara pizza and made short order of it which I can only assume means it was delicious.

But on to my journey with the prix fixe. I started with the crostini which was avocado mixed with buffalo ricotta topped with speck, arugula and tomato confit. Now I'll start with saying it was delicious, I inhaled it. I did. But I was a bit bummed because last time I was in the crostini option was roasted eggplant, tomatoes, olives and maybe capers topped with fresh white anchovies. It was insanity. It was so savory and delicious I literally dreamed about it. It was half the reason I wanted to go back. Sadly they didn't have it today. I guess it's not fair to sadly, since I completely enjoyed my crostini it was delicious and flavorful with the creamy ricotta avocado mixture, the smokey speck, peppery arugula and sweet tomato confit it was delicious. Having now tried two versions of their crostini, I feel comfortable saying you won't go wrong whatever the combination is.

pizza margherita

I ordered the Margherita pizza. It's a classic, one you can never go wrong with. My good friend Mama Shack always orders the Margherita her first time at a new pizza place, because she feels it's the best indication of what to expect front he rest of their pizzas. I have to say I don't usually ascribe to this (and didn't on my first trip to Libretto) but it makes sense.

Pretending I hadn't tried another pizza on another trip, if this pizza is the bar with which all of their other pizzas have to meet or exceed, I may move into Pizzeria Libretto. Little blacked bubbles on the crust, just melted mozzarella, with slightly charred basil leaves, sauce that tastes of the summers best tomatoes all on a soft perfectly cooked crust. It was heavenly. Topped with their house made chili oil elevated it into another stratosphere. I'm not a chili oil or hot pepper person on pizza, but this oil is more full of chili flavor that heat and I'm a bit in love with it. When you dine here, try your pizza straight and then try it with the chili oil, you will not be disappointed.

For dolci (dessert) I chose the biscotti because I knew they'd be good to share. They were perfectly crisp and not too sweet, quite honestly the perfect end to the meal. I half with I had asked if they had vin santo to dunk in to complete my trip back to Italy for some authentic food.

If it wasn't already clear, my $15 meal, $20 with tax and tip couldn't have been more satisfying and filling. I didn't feel lie I missed anything by not upgrading my pizza for $5 or having a pint of Moretti. I have to say this might be one of the best lunch deals in town. I'm sure there are cheaper lunch deals, but for the quantity and quality of food I challenge you to show me something better.

Pizzeria Libretto
550 Danforth Ave
Toronto
416-466-0400

Superbowl Bites: Oven Fries and A GIVEAWAY!!

2012-01-25T19:45:00.000-05:00

And we're back with the 2012 edition of Superbowl Bites and I'm not going to lie and couldn't be more excited about this Superbowl.

Why, you ask?

Why because my beloved NEW ENGLAND PATRIOTS will be heading down to Indy to (hopefully) destroy the Giants. I promise I'll keep this and future Superbowl related posts free of trash talk, I'm not that kind of fan.

Did you know that the Superbowl is the second biggest food holiday, second only to Thanksgiving?!

Nutty, right?

I guess it makes sense because it is one of the only events (or holidays) I consistently post about, but I always assumed it was because I love football and the big game.

So for my first recipe out of the gate, I'm going with something super easy and delicious and guaranteed to be a crowd pleaser, Oven Fries.

These aren't a flashy bite, but who doesn't love a crispy potato? ANd if your like me and despise the mess that comes from actually frying fries, these are so for you. You hack up some potatoes toss them in oil and seasonings and throw 'em into the oven for an easy peasy batch of french fries.

They go amazingly with some spicy chipotle ketchup and I might just have another dip up my sleeve for them, so stay tuned for that.

Now enough with all this Superbowl talk, I do recognize that not everyone is an NFL fan. In light of that, I have a very special giveaway courtesy of the folks at San Pellegrino. You may have seen my post yesterday about the Almost Famous Chef Competition, well as part of my coverage I get to give one lucky winner a $150 gift certificate to Lee, one of my favorite restaurants in Toronto!

You have THREE opportunities to get entries into the contest and believe me you'll want all of them for this one.

1. Post a comment below saying what your favorite game time food is, if you don't like sports how about your favorite pub food. Since we so often go to the pub to watch games. Just post something to be eligible.

2. Like Piccante Dolce on Facebook and come back and post a comment to tell me you did.

3. Share the contest on Facebook and come back and post a comment to tell me you did.

Comments close on Monday January 30th at 9pm EST.

Come one you know you want to enter, Valentine's Day is coming and this would make an amazing gift for a loved one or just for yourself.

print recipe

Oven Fries

by Jen H January-25-2012

Super simple and healthy "fries" that are guaranteed to be a crowd pleaser.

Ingredients

2 large Yukon Gold Potatoes
avocado oil
1/2 tsp smoked spanish paprika
1 tsp sea salt
1/2 tsp black pepper

Instructions

1. Preheat the oven to 450F. Lightly coat a large baking sheet with avocado oil. 2. Wash the potatoes and cut into wedges, about 10-12 per potato. In a large bowl toss the wedges with some more avocado oil and the spices. 3. Spread the potato wedges in a single layer on the baking sheet and place in the heated oven. 4. Bake for 20 minutes, then pull the pan out and flip the potatoes. Bake for another 10-20 minutes, checking to see how golden brown and crispy they are. 5. Remove from the oven and let sit for a few minutes before digging in for the deliciousness!

Details

Prep time: 5 mins Cook time: 40 mins Total time: 45 mins Yield: 4 servings

An Interview with San Pellegrino Almost Famous Cheftestant Cole Nicholson

2012-01-24T22:22:00.003-05:00

Next week is the Canadian final in the San Pellegrino Almost Famous Chef Competition and I was lucky enough to have the opportunity to interview Cole Nicholson, one of the cheftestants (can you tell I'm a Top Chef fan? That's so my choice of title, not the competition) who currently attends George Brown University here in Toronto.

To be honest, with trying to get the new house set up and prepping to finish and screen a short film I produced, it was an email interview. Though after reading his answers to my questions, I wish we had spoken personally because I LOVE alot of his answers.

I chose my questions carefully to balance typical cheffie questions with some that would help us get to know Chef Nicholson. I'm so glad I did because it's nice to see we have some things in common, things that I may or may not have commented on in italics.

Oh and I have a special little note for my Toronto peeps at the bottom of this post, so you will want to read the whole thing.

1.What is your earliest food memory that influenced the way you think about cooking?

The high school that I went to was originally a trade’s high school when it was opened; it had professional auto shops, carpentry labs and a full production kitchen. Part of the curriculum when I first went to that high school was to take a trade class. You had a choice of Auto, Carpentry, Cosmetology and Cooking. I decided to take cooking because nothing else really interested me and I thought it would be a good life skill to have. I ended up taking it all through high school and I really learned a lot. In my grade eleven year the school got a new cooking teacher. He was completely different from any other teacher at the school, he was only 27 years old, and this was his first teaching job. He was fresh out of the industry and was up on modern cooking techniques and styles. He made me realise that cooking could be cool. He changed a standard cooking class into something so much more; we learned how to make fresh tomato sauce, veal jus, homemade pasta and ravioli, even butchery. That teacher made me realise all that cooking had to offer and gave me a good foundation to learn more, if it were not for him I would have chosen a completely different career.

How cool is that? I always wished my high school had cooking or even just home ec. I guess that's what you get going to a ritzy girls school.

2. Who or what is your inspiration in cooking?

My greatest inspiration in cooking is the ingredients that I cook with. The more you look around and research the better the product you can find. If you have ever tasted something at its peak you really don’t have to do much to it. When I was in Italy I tasted the greatest tomato I have ever tasted before. I don’t really like tomatoes, but this variety I could eat like it was a fruit. I realised that if you get a great product it is really just your job to keep that flavour and not screw it up. Most of the time the best way to prepare something is the traditional way. It requires the least amount of manipulation and the greatest tasting food.

I can't imagine not liking tomatoes, but I can understand how the freshest tomatoes in Italy would make anyone fall in or rediscover their love for tomatoes.

3. What chef do you look up to and why?

The chef that I look up to is Thomas Keller. I had the opportunity to meet him and hear him speak when he was in Toronto a few years ago. He completely changed my life. His whole approach to food and respect for ingredients and people is something to learn from. The French Laundry cookbook is like my bible, not for the recipes necessarily, but for the philosophy and wisdom. I had the opportunity to eat at his restaurant Per Se in New York City last year and it was a life changing experience eating there, I knew after that meal what I wanted to do with my life.

LOVE Thomas Keller from Ad Hoc at Home to Bouchon, to my desire to eat at Per Se or French Laundry I can so relate.

4. I love comfort food, what is your ideal comfort food?

My Ideal comfort food is anything that my mom makes for me. She doesn’t really cook a lot but when she does its always really tasty and satisfying.

5. What ingredient do you hate? love? why?

I don’t really have any ingredient that I hate, I’m not a picky eater and everything is fun to cook every once in a while. The ingredient that I love is potato, it’s a simple ingredient but there are thousands of ways to cook and manipulate it and it’s always satisfying eating a good potato dish.

6. I think dinner and a movie are the perfect date night, what is your favorite food scene in a movie?

My favourite food scene in a movie is the Christmas dinner scene in the movie National Lampoons Christmas Vacation. It’s a classic holiday movie and everyone I know gets a laugh just thinking about that scene when they cut into the dried out turkey.

Totally an amazing scene and one I never think of when thinking of food and film. Dried turkey and Jell-o mold with kitty litter, it doesn't get much funnier than that though.

7. If you could cook and eat a meal with anyone (chef or non chef) dead or alive, who would it be and what would you make?

If I could cook and eat a meal with anyone it would be Chef Thomas Keller. I would make whatever he wanted me to make for him, but if I had to choose it would be Agnolotti. I know that he really enjoys preparing the stuffed pasta, and I learned how to make them while I was working in Italy in the Piemonte region where they come from. I find pasta making very satisfying and relaxing and there are so many things that you can do with it.

Chef Keller, enough said.

8. Where is your favorite place to shop for ingredients in Toronto?

My favourite place to shop for ingredients in Toronto is the St. Lawrence market. It is on my way from George Brown to Union Station and I can stop in there and quickly get some good stuff to make dinner with.

Completely agree, especially the Saturday Farmer's Market.

All I know is I'm excited to see what Chef Nicholson is going to come up with next week. I know I'll be rooting for him.

**Stay tuned tomorrow for a fabulous giveaway from San Pellegrino!**

Meatless Monday feature!

2012-01-23T11:23:00.003-05:00

About a year ago I wrote and shared a recipe for a frittata that featured beefy mushrooms slow simmered in sherry and paired with deliciously tangy goat cheese.

Well today the fabulous folks over at Meatless Monday decided to feature my recipe as their breakfast recipe for the day!

Head on over there to check it out, I promise you won't regret it.

It's a great way to start your day, but also makes an uber delicious lunch or dinner.

Do you observe Meatless Monday or at least one day or meal a week without meat? I'd love to hear what your making in the comments below. Links are welcome!

Raspberry Blueberry Pie

2012-01-22T20:38:00.000-05:00

Over the past week we've had a decent amount of snow.

At least compared the complete lack of snow we've had so far this year. It has actually felt like winter. Which is kinda nuts considering we're more than halfway through January!

Because of the winter-like weather I've been all over comfort food, including an insane Bolognese that I made last night. We had our good friends the Shacks over for dinner, so I had to make a dessert too.

OK, well I didn't have to, I could have asked them to bring dessert, but to be honest I was looking for an excuse to bake and it's much easier to justify if we're having company.

Lucky for me I have a freezer full of frozen Ontario fruit, from my preserving craziness this past summer. It then occurred to me that on a cold wintery day, what could be nicer that a summery fruit pie? Such a contrast to the rich and hearty dinner we were having, that I had to do it.

Raspberries are my absolute favorite, but I also had a ton of wild blueberries and though they'd go perfectly together. So that's what I set out to do.

And boy is this pie delicious?! So delicious in fact that the Shack's son had TWO pieces! You must note that it is quite tart because of the number of raspberries, if you prefer a sweeter pie I'd add the full amount of sugar in the recipe.

If you're looking for something summery to break you're winter blues I'd say this pie is the way to go.

print recipe

Raspberry Blueberry Pie

by Jen H January-22-2012

A fresh and summery pie that is the perfect antidote to winter when you can get your hands on some nice frozen berries.

Ingredients

1 double all-butter crust
5 cups raspberries
3 cups wild blueberries
1 - 1 1/2 cups packed light brown sugar
1/4 tsp cinnamon
1 Tbsp creme de cassis
5 Tbsps cornstarch
1 Tbsp butter
2 Tbsps cream
1-2 Tbsps turbinado sugar

Instructions

1. Preheat oven to 375F. In a large bowl gently toss the berries with the sugar, cinnamon, cassis and cornstarch. Let sit while you roll out the crust.2. On a lightly floured surface roll out half of the crust and gently lay into pie plate. Carefully transfer the berries into the crust. Dot with butter.3. Carefully roll out the top crust and transfer to the top of the pie. Trim the excess crust so there is no more than an inch. Roll the excess up and pinch it together. 4. Cut vents in the top crust. Brush with cream and sprinkle with sugar. Place the pie on a cookie sheet and into the heated oven for 80 minutes. 5. When the crust is golden and the pie juices are bubbling, remove the pie from the oven. Place the pie plate on a cooling rack to cool for at least 2 hours, longer is better though.

Details

Prep time: 10 mins Cook time: 1 hour 20 mins Total time: 1 hour 30 mins Yield: 1 pie

What I'm cooking this weekend

2012-01-21T17:10:00.000-05:00

Right now bubbling on my stove is a massive batch of Barbara Lynch's Butcher Shop Bolognese.

It smells so insanely delicious I wish I could send smells via the internet. Seriously, it's that good. It's meaty and rich smelling and I'd happily go for a swim in the pot right now if I'd fit.

I really need the bread I'm about to bake to be done so I can drench it in sauce.

I'm sure you can find the recipe online, but since I'm in love with her cookbook Stir and think everyone should own it, I'm not going to post it here in the hopes you'll go out and buy your own copy.

See that meaty goodness in the spoon on the cover? That's the bolognese. Yum!

I've even teased you with a couple of other of her recipes:

Fennel Cucumber and Green Bean Salad with Roasted Potatoes and Creamy Yogurt

Braised Chicken Thighs with Pommes Puree - so perfect on a cold winter day like today.

I promise it's so worth it. Oh and I'm not getting anything from encouraging you to buy the book. I just truly love it and think you will too.

The bolognese is for dinner tonight and I actually made a double batch so I can freeze some since the Boy is in love with meat sauce. I figure it will make for an easy dinner somewhere down the line.

I also have some pie crust chilling in the fridge for a Raspberry Blueberry Pie to be made with Ontario berries I froze this summer. Assuming all goes well I'll absolutely be sharing the recipe later this week.

Tomorrow I'm making Slow Cooker Chicken Pho because I've been craving it and the Boy asked for Pho. So the easiest solution is to make it, right?

What are you cooking this weekend?

All of my creations are full on comfort food, because we finally have snow and it actually feels like winter.

What I'm obsessed with part 2

2012-01-20T17:49:00.001-05:00

Welcome back for another installment of current obsessions.

Today we have a mix of stuff for the home and some delicious looking recipes.

The home stuff I just can't get away from as we are still unpacking and setting up our new house. Plus I consider where you eat and conceive delicious creations as important as what you make. It's all part of what makes the experience, right? At least that's what I'm going with.

Mac & Cheese with Roasted Jalapeno and Pancetta - Does this mac & cheese look divine or what? I think I make a pretty killer mac & cheese, but this one looks pretty unreal and I hope to make it very soon.

Four Cheese Grilled Pimento Cheese and Bacon - There may be a theme emerging here, one that includes cheese, perhaps? But just seeing this photo on Tasteologie and I was in love! I've long had an infatuation with Pimento Cheese and never actually made it. This sammie may be the kick in the butt I need to get on it.

Tomato Jam from Savvy Eats - So I met Julie of Savvy Eats last May at Camp Blogaway. We got talking about canning and preserving and she mentioned these preserves. Well I didn't grow Sungold's this summer of find them at my farmer's market, but I made this jam with rainbow cherry tomatoes and just today had some slathered on a grilled cheese. Wow, is all I have to say. I've also put it on an egg and cheese breakfast sandwich which is equally amazing. I'm currently hoarding the jars I have left so as not to run out before tomato season.

San Pellegrino Pompelmo - The San Pellegrino Almost Chef Toronto competition is coming up and as a gift their PR peeps sent over a case of various San Pellegrino flavors. There were the usual suspects of Aranciata, Limonata, Aranciata Rosso and a flavor I had never seen before, Pompelmo. Pompelmo is grapefruit. Grapefruit is probably my least favorite citrus, but I tried it anyway and am currently in love. It's not too sweet, but also only has the slightest hint of that grapefruit bitterness that I typically find a turn-off but works beautifully here. If you come across it in your store, buy a can and give it a try, I promise you won't be disappointed.

Jug Lights - I think someone shared these beauties on Facebook and I'm so wishing I hadn't already had a light fixture for over my dining table. It's such a cool lamp and one I will be keeping book marked for when we redo our kitchen.

Isn't this table divine? I may need to find a home for it. from West Elm

The color Yellow - In brainstorming color schemes for our home I've been kinda stuck on incorporating some yellow. It's just so warm and welcoming and works so well with all kinds of colors. The folks over at West Elm apparently agree as they've put together this awesome round up of all the yellow they have right now. Can I get one of everything please?!

Brownies - In case you missed yesterday's post 2012 is the year of the brownie and I'll be testing all kinds of delicious recipes. Please share your fave when you have a moment.

The Search for the Ultimate Brownie - Ad Hoc at Home Brownies

2012-01-19T16:18:00.000-05:00

I love brownies.

They are by far one of my most favorite baked goods. They surpass even pie in terms of my most crave-able sweet.

Brownies are this perfectly simple, homey treat that are oh so satisfying. They are reminiscent of bake sales and warm kitchens. There is just something magical about them.

Brownies were actually one of the very first thing I baked from scratch. Back when I was younger, maybe in junior high or high school, I had a hankering for brownies and my parents didn't have a mix in the pantry. So I pulled out my family's go to cookbook, Fanny Farmer, and turned to the brownie recipe. We luckily had all the ingredients I needed, even unsweetened chocolate. So I went about baking them. As I remember it, they were the most perfect brownies, so much better than any box mix I'd ever had.

In the past few years as I've expanded on my baking skills, I haven't baked brownies all that much. It's been all about cakes and pies and cookies. Over the last year I've slowly rediscovered my love of brownies and have decided to make 2012 the year of my quest for the perfect brownie.

So over the coming year I'll be testing all kinds of recipes, including by dearly remembered Fanny Farmer recipe, in my quest for perfection. I'll even tweak and try to come up with my own version if I need to.

When I was back in Boston over the holidays, I cooked out of my Dad's copy of Thomas Keller's Ad Hoc at Home, specifically I made the brownies. For my first brownie recipe out of the gate, this one was pretty amazing and as of right now is the one to top.

print recipe

Ad Hoc at Home Brownies

by adapted from Thomas Keller from Ad Hoc at Home January-19-2012

A rich and fudgy brownie, perfect to cure any chocolate craving.

Ingredients

3/4 cup all-purpose flour
1 cup unsweetened alkalized cocoa powder
1 tsp kosher salt
3/4 lb or 3 sticks unsalted butter, cut into 1 tbsp chunks
3 large eggs
1 3/4 cup granulated sugar
1/2 tsp vanilla paste or extract
6 oz 61-64% chocolate, chopped (about 1 1/2 cups)
powdered sugar for dusting

Instructions

1. Preheat the oven to 350 degrees. Butter and flour a 9″ square pan. Sift together the flour, cocoa powder, and salt.2. In a large bowl, place half the amount of cubed butter. In a saucepan, melt the remaining half of the butter over medium heat, stirring. Pour the melted butter over the cubed butter, and stir to combine. The butter should look creamy, with bits of unmelted butter still present.3. In a mixing bowl, beat the eggs and sugar on medium speed for three minutes, until light and doubled in volume. Add the vanilla. On low speed, alternate adding the flour and the butter in several additions. Stir in the chopped chocolate.4. Pour the batter into pan, and bake for 40-45 minutes. Cool and dust with powdered sugar before serving.

Details

Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Yield: 12 brownies

To help me in my search for the ultimate brownie, please post or email your go to recipes and I'll give them a try. At some point I hope to have it narrowed down to my top 2 or 3 and I will look to you folks to help me crown the winner!

Here's to a chocolatey 2012!

Tortilla Soup

2012-01-18T22:04:00.004-05:00

Cooking the new house has been great and also a bit of an adventure.

Great because I'm really enjoying all of the new to me that is the kitchen.

An adventure because just when I think I've unpacked and put away all of my tools and pantry items, I reach for something that is so not there. Like with the cornstarch I swore I had last night until I reached for it and remembered running out of it before we moved AND decided to wait until we moved to buy more. Too bad I didn't remember that until I absolutely needed it.

Yeah, that was fun.

Or not.

On top of that, we've been so busy getting the house together that it hasn't left much time to think about, much less spend time shopping for or prepping a meal.

That's where this soup comes in. It comes together so easily (you can even use leftover chicken), is so packed with flavor and is just the right amount of spicy that it warms you through on a cold winter day, so perfectly.

print recipe

Tortilla Soup

by Jen H January-18-2012

A fresh and comforting tomato-based soup that's perfect on a cold winter day.

Ingredients

1 small onion - chopped
1 large clove garlic
1-2 jalapeno(s) - minced
1-2 Tbsps extra virgin olive oil
4 cups chicken or turkey stock
1 liter or 1 large can whole roma tomatoes - chopped
2 limes - juiced
1 1/2 cups shredded chicken
3 soft corn tortillas
canola oil for frying
cilantro (for garnish)
avocado (for garnish)

Instructions

1. In an 8 quart saucepan, heat olive oil over medium heat. Add in the chopped onion and minced jalapeno and cook until soft and fragrant, approx 5 minutes. 2. Add in the minced garlic and cook for another 2 minutes, being careful not to let the garlic brown. Add the stock, chopped tomatoes and lime juice. Cook until simmering, then add in the shredded chicken and let simmer until the chicken is heated. 3. In another sauce pan, heat 1-2 inches of canola oil over medium heat to approx 375F. While the oil heats, cut the tortillas into strips. Drop the strips in the heat oil and fry for 2-3 minutes until crispy. Remove from oil with a slotted spoon and reserve on a paper towel lined plate.4. Serve the soup in a deep bowl and garnish with crispy tortilla strips, chunks of avocado and cilantro.

Details

Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Yield: serves 4-6

Now that I don't have to worry about not repeating recipes this year, I think I may have to make this one again. The leftovers are perfect for lunches too!

What do you make when you're short on time but want a fresh and delicious dinner?

Restaurant Review: Neptune

2012-01-17T23:15:00.000-05:00

When we were back in Boston over the holidays we had a couple of dinners out with old friends of mine. I typically have a running list of places new and old in Boston to hit on our annual trip, so when dinner plans come up I have a list of places to pick from for suggestions. Neptune was high on the list this year. Mainly because we love seafood and there are few places I'd rather eat seafood that in New England.

When we arrived at the tiny storefront in Boston's North End, I was pleasantly surprised that there didn't seem to be the telltale line in front that so many of the Italian restaurants in the neighborhood so often have. We went inside and saw a couple of openings at the bar, and I thought we'd luck out and get seat before my friend showed up. It was then that the hostess came over and took our name and said it would be a 90 minute wait! On a Wednesday night no less!

Luckily it was early and we weren't too hungry so we gave our name and number and wandered to a bar across the street for a couple of beers. While I'm not often one who likes a long wait, I appreciate the places that take your number so you can go explore the neighborhood or find a local watering hole for a beverage and maybe a nibble while you wait.

After just a beer and a half, about 45 minutes, my phone rang with word that our table was ready. We paid our tab and crossed the street, eager to get a taste of some deliciously fresh shellfish.

Upon sitting down I promptly ordered a glass of Albarino, yes it was a cold December night, but I love a good white wine with oysters. My girl, CS followed suit and we both couldn't have been more pleased with the selection. The Boy went with his go to, a beer. But you can't hate a beer with oysters, at least I can't since it's up there as one of my faves.

To order oysters you are given a checklist, much like at many sushi bars, where you tick off the varieties of oysters you'd like to try.

We picked out the following:

Wellfleet (Wellfleet, MA) - medium, very high salt, sweet butter finish
Katama Bay (Martha's Vineyard, MA) - medium, high salt, buttered popcorn finish
Onset (Onset, MA) - medium, high salt, plump, seaweed finish
East Beach Bonde (Charlestown, RI) - medium, medium salt, mineral finish
Kumamoto (Willapa Bay, WA) - small, sweet, plump, creamy, hints of honeydew melon

We chose these varieties for the most part because they were all from the local area, with the obvious exception of the Kumamotos which are a favorite that we order wherever we go. What was pretty amazing about these oysters and this restaurant was how spot on the descriptions were. The Katama Bay stood out to us based on the note of a buttered popcorn finish and it completely delivered and was a really surprising flavor that absolutely worked.

There is something to be said about eating oysters so close to their source, that burst of briney goodness that tastes even more like the ocean, and just that much fresher. It's hard to quantify, but the oysters we get when we're back in Boston just have something special to them for me. No matter the time of year eating them reminds me of summer days on the beach.

Unbeknownst to me, the boy also ordered a couple of stone crab claws to try. I had never had stone crab and, if I'm honest, am not the biggest fan of crab. It feels like alot of work for not enough reward. I will say that the sweetness of these claws was unlike any other crab I've had and I may be willing to put the effort in again.

After some more Alberino for CS and I and another beer for the Boy, our mains arrived. CS and I both went with the lobster roll, but rather than a traditional Maine-style lobster salad roll, we both opted to try the Connecticut-style with hot butter. Oh boy, was it heavenly! The sweet, tender, warm lobster drenched in butter on a fresh grilled rolled, it was everything that's amazing about lobster but made even better with the added carbs of the delicious roll. I may be a convert to this style of lobster roll moving forward, though I think it will take alot more testing at home this summer when these crustaceans are in season.

The Boy went on a recommendation from our server and got the North End Cioppino. If you;re not familiar, cioppino is a fish stew native to San Francisco and Italian inspired. The Italian flavor made it apropos to have on a menu in the North End, Boston's answer to Little Italy, and the fact that the Boy ordered it made me feel better for only bringing him to the neighborhood for seafood and not the delicious Italian fare it's known for.

This type of dish is not a typical choice for the Boy, so I was interested to hear his thoughts on it. I know it was a win when he didn't say much of anything and just slurped the broth and ate the huge pieces of fish. When he came up for air, I asked him to put together a perfect bite and completely understood his silence and why our server said she ate it 3 times a week. The broth was rich, flavorful, with the slightest bit of heat and just so warming. The fish was perfectly cooked. It was delicious and a strong competition for my lobster roll on our return visit to Neptune.

All in all it was an amazing meal and even though our wait was shorter that anticipated, it would have absolutely been worth the full wait time, especially since we were catching up with a good friend.

Neptune Oyster
63 Salem Street
Boston
617-742-3474