Vita e Pane

Baked Oatmeal

2013-05-02T10:28:00.000-07:00

Hello again! It has been another crazy couple of months. I got a promotion at work (yay!), but worked both jobs for about a month and a half (boo!). I just moved apartments again and I'm finally settled a bit. All I can say is that I am completely looking forward to this weekend. Naps are already planned out.

3 tablespoons butter, melted
1 large egg
4 tablespoons brown sugar
3/4 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup fat free milk
1 1/2 cup oats

Preheat the oven to 350 degrees. In a medium sized bowl, beat the butter, sugar, and egg together. Add the baking powder, vanilla, cinnamon, and salt. Fold in the milk and oats.

Pour into a baking dish and bake for 35 minutes. Serve while hot. To reheat, add a splash of milk and heat in the microwave for about 1 minute.

Orange Ginger Cupcakes

2013-03-16T12:59:00.000-07:00

Tomorrow is my best friends' daughters second birthday. I can't believe she's already turning two! For the big day, I'm bringing some apple muffins (post coming soon) and orange ginger cupcakes. These were adopted from a recipe that called for cloves. Since cloves can be a very strong flavor, I substituted ginger. It's light and refreshing for early spring.

3 cups flour
1 tablespoon baking powder
1 pinch salt
2 tablespoons grated orange zest
5 eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3/4 cup orange juice, no pulp
1 1/2 teaspoon ground ginger

Preheat the oven to 350 degrees and line a cupcake tin with liners (makes 24). In a medium bowl, combine the flour, orange zest, baking powder, and salt.

In a mixing bowl, beat the eggs and sugar together until light and fluffy. Add half the flour mixture and combine. Then add the orange juice, followed by the dry mixture.

Fill the cupcake tins until 3/4 high. Bake for 18 minutes. Remove from the oven and cool completely.

Vanilla Frosting

2 tablespoons vanilla extract
1 stick butter, softened
1/8 cup milk
about 3 cups powdered sugar

Combine all ingredients in a large mixing bowl. Adding more/less sugar as need to achieve desired constancy.

Crock Pot Chicken Curry

2013-02-11T09:22:00.000-08:00

In an effort to reduce my spending, I have dug through my freezer and my canned goods stock and discovered that I have what I need for curry! I go through waves with curry. Normally I don't crave curry, but then I have a taste of it and I must have it constantly for weeks. Since I'm doing a huge slow cooker worth, I will have plenty for lots of lunches this week.

4 skinless chicken breasts, cubed in 1 inch pieces
1 medium onion, chopped
3 large cloves garlic, minced
2-3 tablespoons curry powder
2 tablespoons freshly ground ginger
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 can garbanzo beans, rinsed and drained
2 cans diced tomatoes
1 cup vegetable broth
1/2 cup whipping cream
3 bay leaves

In a large slow cooker, combine the chicken, onion, garlic, and spices. Toss well so that all pieces of chicken and onion are coated with curry. Add in the beans, tomatoes, broth, and cream. Cook on high for 4-5 hours. Serve with saffron rice.

Peanut Butter Cookies

2013-02-07T20:20:00.001-08:00

My work is having a March of Dimes fundraiser with many different events. One co-worker and I will be doing a snack cart tomorrow and doing milk and cookies. Remember these?

Yup, we got the small milk cartons to go along with the cookies. :-) Let's all remember waiting in line during elementary school, hoping they don't run out of tater tots before it's our turn.

1/2 cup brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter at room temperature
1 egg
1 1/4 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

In a large bowl, cream the sugar, peanut butter, shortening, and butter together. Add the egg and beat well. Then add the remaining ingredients until just combined.

Place dough in plastic wrap and refrigerate for two hours.

Preheat the oven to 375 degrees. Line cookie sheets with parchment paper. Roll the dough into small balls, about 1-2 inches. Place on the cookie sheets about 2 inches apart. Using a fork, smash the dough until flattened (don't smash too thinly). Bake for 9 minutes.

Strawberry Cake with Cheesecake Filling

2013-02-03T16:09:00.000-08:00

This weekend was the celebration for a friend's birthday. Ladies' night! She does not like anything chocolate and I knew she loves strawberry cheesecake, so I thought to combine a traditional birthday cake with a cheesecake. Happy Birthday Kelsey!

Strawberry Cake

1 1/2 sticks unsalted butter, softened
2 cups white sugar
4 eggs, room temperature
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon baking soda

Preheat the oven to 350 degrees. Line two 9 inch and two 6 inch cake pans with aluminum foil. Spray with non stick spray

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Then add the sour cream, lemon and orange zest, and vanilla. Add the flour, cornstarch, salt, and baking soda and mix until smooth.

Pour batter into each of the pans, about half way up. Bake for about 28 minutes or until a toothpick when inserted comes out clean. Allow to cool slightly and then remove from pans to cool completely.

Even out the tops of the cakes and blow away any loose crumbs.

Cheesecake

16 ounces cream cheese, softened
2/3 cup white sugar
Pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
1 teaspoon vanilla extract

Preheat the oven to 325 degrees. Line a 9 inch springform cake pan and a 6 inch cake pan with aluminum foil (makes removing the cheesecake very easy) and spray with non stick spray.

In a large bowl, beat the cream cheese until smooth, about two minutes. Add in the sugar and salt. Then add the eggs, one at a time, beating after each addition. Add the sour cream, heavy cream, and vanilla. Beat until smooth.

Pour into the pans, about an inch in each. Bake for about 40-45 minutes, until the cheesecake is set. Remove from the oven and allow to cool fully in the pan.

Strawberry Frosting

2 lbs confectioners sugar
2 teaspoons vanilla extract
1 stick butter, softened
16 ounces cream cheese softened
1/2 cup strawberries puree
2 tablespoons whipping cream
In a large bowl, combine the above ingredients. Add more confectioners sugar as needed to establish desired consistency.

Assembly

Place one 9 inch layer of the strawberry on a serving plate. Top with the large cheesecake layer, followed by the remaining 9 inch strawberry layer. Top with a 6 inch strawberry layer, followed by the remaining cheesecake and strawberry layers. Insert three dowels into the cake for stability. Frost generously. Keep refrigerated until serving.

Slow Cooker Chicken Tacos

2013-02-01T18:44:00.002-08:00

This is the second time making this. The first, I had four additional people coming to the other day lunch and I didn't have time to spend too long in the kitchen prepping anything. This was super easy to throw together. The longest was getting all the additional fixing put together, like chopping tomatoes, green onions, and pulling cilantro leaves. Serve with rice and beans and you have yourself a complete meal with plenty of leftovers. I liked this recipe so much, I am making it again today, but this time, it's all for me! I actually have the day off today (kind of, still working some from home), so I'm taking advantage and making food for the rest of the week. The leftover chicken can be used for sandwiches too.

4 chicken breasts, skinless, boneless
2 tablespoons chipotle peppers in adobe sauce, pureed
1 cup tomato salsa (temperature based on your taste)
1 teaspoon chili pepper
3 garlic cloves, minced

Combine all the ingredients above, starting with the chicken at the bottom, in a slow cooker. Cook on medium for about 4 hours. Remove the chicken and shred using a fork and return to the pot until ready to serve (reduce heat to warm). Serve in tortillas with cheese, tomato, sour cream, cilantro or whatever else you like on your tacos!

Chocolate Valentino

2013-01-01T08:02:00.004-08:00

Firstly, sorry I don't have a picture. I gave this away and never cut into it. This is one of my 30 before 30 foods that I want to make. Considering my birthday is getting closer and closer and I haven't even made a handful on that list, I seriously need to get going on it. Oops. It's amazing how a year just flies by.

Ingredients:
16 ounces semisweet chocolate chips
1/2 cup unsalted butter, plus some for prepping the pan
5 large eggs, separated

Butter a cake pan and then line with parchment paper. Butter the parchment paper and set aside. Preheat the oven to 375 degrees.

In a large microwave proof bowl, combine the butter and chocolate. Microwave at 30 second intervals, stirring in between each one until melted. Set aside.

Using an electric mixer, beat the egg whites until stiff peaks form. Then using the same beaters, beat the egg yolks separately.

Fold the egg yolks into the chocolate and mix until well incorporated. Fold in 1/3 of the egg whites into the chocolate. Then add in the rest in batches.

Pour into prepared pan (until 3/4 of the way full) and bake for about 22 minutes. A toothpick should NOT be clean when inserted into the middle; it should be wet. Remove from the oven and allow to cool in the pan for about ten minutes. If you allow it to cook until the toothpick is clean, it has already burned the bottom and edges. Remove from pan. Serve with ice cream.

Apple and Caramel Cheesecake Trifle

2012-12-09T18:01:00.002-08:00

This was our Thanksgiving dessert. All you need is a bunch of spoons and just dig in!

4 tablespoons unsalted butter
4 medium honey crisp apples, peel, cored, and diced
8 ounces caramel sauce (not syrup)
1 teaspoon unflavored powdered gelatin
16 ounces cream cheese, softened
3 cups heavy cream
8 ounces gingersnap cookies

In a large skillet, melt the butter. Add the apples. Cover and cook over moderate heat, stirring occasionally, until just softened, about 8 minutes. Add 1/2 cup of the caramel sauce, cover and cook over moderately low heat, stirring occasionally, until the apples are tender, 5 minutes. Scrape the apples onto a plate and refrigerate until cool.

In a bowl, sprinkle the gelatin over 2 tablespoons of water. Let stand until softened, about 5 minutes. Microwave at high power for 10 seconds, just until the gelatin is melted. Transfer the gelatin mixture to a large bowl. Add the cream cheese and the remaining 1/2 cup of caramel sauce. Using an electric mixer, beat at medium-high speed until smooth, about 2 minutes.

In another bowl, whip 1 1/2 cups of the cream until firm peaks form. Fold the whipped cream into the cream cheese mixture using a spatula.

Spoon one-fourth of the mousse into a medium trifle bowl. Top with one-fourth of the gingersnaps and one-fourth of the pears. Repeat the layering, ending with a layer of pears. Cover and refrigerate for 8 hours.

When ready to serve, prepare the cream. In a bowl, using an electric mixer, beat the remaining 1 1/2 cups of cream until soft peaks form. Dollop the cream over the trifle and garnish with crushed gingersnaps.

Balsamic Marianted Flank Steak

2012-12-09T17:54:00.001-08:00

I've never been the biggest fan of turkey, so this Thanksgiving rather than cooking a traditional meal, I made steak. And yes there were potatoes as well! This recipe was adapted from Food & Wine Magazine (I LOVE when I get the magazine in the mail). I marinated the steak for a full 24 hours.

2 garlic cloves
1 tablespoon fresh rosemary leaves
1 tablespoon dried oregano
2 tablespoons whole grain mustard
1/2 cup balsamic vinegar
1 cup extra virgin oliv oil
Salt and pepper
1 3 pound flank steak
Cherry tomatoes

In a food processor, combine the garlic, rosemary, oregano, mustard, and vinegar until minced. Add the oil, salt and pepper to taste. Add to a large zip lock bag, and add the steak. Seal well and place in the fridge to marinate for at least 4 hours, up to 24 hours (I did the full 24 hours...wonderful).

Heat the grill pan over medium heat. Remove the steak and place on the grill. Add the tomatoes (I sliced them in half) and cook until hot. Cook for about 5-6 minutes on each side, or until cooked to your desired temperature. Remove from heat and place on a cutting board. Allow to rest for about 5 minutes prior to cutting. Thinly slice the meat against the grain and serve while hot.

Doughnut Muffins

2012-10-28T18:44:00.000-07:00

I drove by a doughnut shop the other day and since haven't been restraining myself from going in and "treating" myself. Okay, being gluttonous. This is my compromise. Make these, bring them into work to share, thus limiting myself. Yes, this is self control people!

3/4 cup butter, softened to room temperature
1 cup granulated sugar
2 eggs
2 1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
1 cup milk
Cinnamon and sugar for dusting
Melted butter

Preheat the oven to 350 degrees and line muffin tins.

Beat the butter and sugar until light and fluffy. In a medium bowl, combine the flour, baking powder and soda, and salt. Add the eggs, beating after each one. Alternatively add the milk and flour mixture to the egg mixture.

Fill muffin tins about three quarters full. Bake for about 20 minutes until lightly golden.

Remove the muffins from the tins onto a cooling rack. Brush with the melted butter and then sprinkle with the cinnamon and sugar.

Pumpkin Chocolate Bread

2012-10-23T19:56:00.003-07:00

My friend Hannah has been letting me cook and bake for her. It's actually been a pretty fantastic trade. She's an amazing healer and she's been making it so my neck and back can actually move fairly pain free. So, like a true Italian, I make payments in food. This was the most recent payment.

3/4 cup butter, softened to room temperature
1 1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
15 ounces canned pumpkin
1 1/2 cup chocolate chips
2 ounces unsweetened chocolate, melted and cooled

Preheat the oven to 350 degrees. Grease a loaf pan.

Using an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, beating after each one. Add the vanilla.

In a separate bowl, combine the flour, baking soda and powder, and cinnamon. Alternatively add the flour mixture and pumpkin to the egg mixture in batches. Add the chocolate chips.

Divide the batter in half. Add the melted chocolate to one half of the batter, folding in with a spatula.

Alternatively add some of the chocolate batter and plain batter into the pan. Using a butter knife, swirl the batter in the pan. Bake for 50-60 minutes (check consistently since oven temperatures will vary). Turn out the loaf and cool before serving.

Pear and Cranberry Turnovers

2012-10-15T09:21:00.002-07:00

Is there anyone who doesn't like phyllo dough? The flaky goodness often paired with fruity gooey, well, goodness. There's something so indulgent about it. The pears have been looking particularly good lately, so I figured that pear turnovers would be just as good as apple ones. I found a recipe on Epicurious and have modified it somewhat based on its reviews.

2 bosc pears, peeled, cored, diced
3/4 cup dried cranberries
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon finely grated lemon peel
1 tablespoon cinnamon
16 17 x 12-inch sheets fresh or frozen whole wheat phyllo pastry or regular phyllo pastry (thawed if frozen)
3 tablespoons unsalted butter, melted
Powdered sugar for serving

Preheat oven to 375°. Line a large baking sheet with aluminum foil and spray with non-stick cooking spray. Combine pears, cranberries, sugar, cornstarch, lemon peel, and cinnamon in large bowl; toss to coat.

Stack phyllo sheets on work surface. Cut the sheets in thirds, lengthwise. Take 2 sheets and place some pear mixture on phyllo strip. I did about 2 heaping tablespoons in each one. Fold 1 corner of strip over pear mixture, then fold phyllo back and forth (like a flag), enclosing filling. Brush top with butter after each fold until entire strip is folded, forming triangle.

Once all are folded, brush tops with butter. Then bake turnovers until golden brown, about 35 minutes. Transfer to plates. Sprinkle with powdered sugar to serve.

Beef Brisket

2012-10-14T08:37:00.000-07:00

Last night, I had a mini housewarming with my friends Vicki and Carmen (and Carmen's little one Camille!). We started out with Spicy Grilled Shrimp Toastadas and then followed up with beef brisket sandwiches. I'm proud to say that even 19 month old Camille liked the brisket. I think it had something to do with the chili powder; that girl can eat spice! Anyway, when I left DC, my coworkers chipped in and got me my dream...a Le Creuset Cast Iron French Oven like the one here. Sigh, so pretty (and I was able to cross something off my 30 Before 30 list!). This was my first time using it. Thank you Vic and Carmen for being my excuse to use it. I had bought some beef brisket from an organic rancher out in Tucson about a month ago and I'm not exactly sure what possessed me to do that. I have never cooked brisket before and quite frankly, never like it. I've only had one brisket that I liked and that was made by another friend, Genie to celebrate her husband's birthday. So, thank you Genie for your awesome recipe below!

3.5-4 lbs beef brisket
1 1/2 cups beef stock
Water

Dry Rub:

2 tablespoons chili powder
2 tablespoons salt
2 garlic gloves, minced -or- 1 tablespoon garlic powder
2 tablespoons onion, minced -or- 1 tablespoon online powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
2 bay leaves, crushed

Preheat the oven to 350 degrees. Combine the dry rub ingredients in a small bowl. Season the brisket on both sides with the rub. Place the brisket in a large cast iron dutch oven, or roasting pan. Bake uncovered for one hour.

Add the beef stock and enough water to yield about 1/2 - 1 inch of liquid in the roasting pan. Lower oven to 300 degrees. Cover the pan and continue to cook for about three hours (I let mine go to 3.5 hours). Trim the brisket and slice to serve. Top with juice from the pan. Serve as is or place on toasted rolls.

Grilled Potato and Goat Cheese Napoleon

2012-08-12T20:44:00.000-07:00

Hello everyone! Sorry for my absence. The last month has been a worldwind of changes. I moved across country and changed jobs. I have moved into my new place and have gone to the grocery store numerous times over the last few days and I finally feel like I've got my necessities. Now to test out that oven to make sure it's working. Cupcakes??

4 Yukon potatoes
1/4 cup balsamic vinegar
1 large clove garlic
2 teaspoons yellow mustard (may sub Dijon mustard)
1/4 cup fresh basil leaves
1/4 cup extra virgin olive oil
Black pepper and sea salt
3 ounces goat cheese

In a small sauce pan, boil the potatoes until just soft, but not falling apart.

Meanwhile, in a food processor, combine the balsamic vinegar, garlic, mustard, basil leaves, and olive oil. Process until smooth. Season with pepper and salt to taste.

When the potatoes are done, remove from water and slice about 1/4 -1/2 inch thick. Discard the rounded ends. Place on a grill pan heated over medium heat. Cook on each side until golden brown, about 3 minutes on each side. Remove from the pan.

Take one slice and top with a small amount of goat cheese. Top with another slice, top that with goat cheese and another slice of potato. Repeat with all the potatoes, stacking three slices high. Drizzle with the balsamic glaze.

Lemon Bars

2012-07-25T10:42:00.000-07:00

A very good friend of mine at work had her last day a couple of weeks ago Friday. Very sad day for us. She never failed to make me laugh. Her request was something lemony. I decided to try make lemon bars. I have had issues to say the least in making lemon bars in the past. Many times they end up being soup with crust. This recipe did it! Success! Not too sweet, not too tart, not soupy!

Butter for greasing the pan
2½ cups all-purpose flour
¾ cup powdered sugar, plus more for garnish
½ teaspoon salt
1 cup (2 sticks) butter
6 large eggs
2¼ cups sugar
1 cup freshly squeezed lemon juice (5-6 lemons)
3 tablespoons grated lemon zest

Heat the oven to 350°F. Grease a 9-inch square pan.

Combine 2 cups of the flour (reserve 1/2 cup), the powdered sugar, and the salt in a large bowl. Add the butter and blend with a pastry cutter or your fingers until the mixture resembles coarse meal.

Press into the greased pan, pushing the dough all the way up the sides. Bake until the edges are golden brown, about 20 minutes, then remove and set aside. Reduce the oven temperature to 315°F.

In another large bowl, whisk together the eggs and sugar until smooth. Gently stir in the lemon juice and zest. Fold in the remaining ½ cup flour until well combined. Allow to sit for several minutes to let the air bubbles to release.

Pour the egg mixture over the hot crust and bake until the curd is set, about 35 minutes. Cool thoroughly (couple of hours) before cutting into bars.

Chili Spiced Buffalo Tacos

2012-06-24T05:33:00.000-07:00

I have had a buffalo steak in my freezer for a couple of months now, not knowing really what to do with it. I haven’t cooked it before. I decided to incorporate it with a dish that I have been craving a lot lately. Tacos. The seasoning has a small amount of kick to it due to the chili powder (add more than 2 teaspoons if you like heat), but is balanced out due to the brown sugar and paprika.

2 teaspoons smoked paprika
2 teaspoons chili powder
1 tablespoon light brown sugar
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 teaspoon salt
¼ teaspoon ground pepper
2 garlic cloves, minced
2 tablespoons onion, chopped
2 lime juice, freshly squeezed
2 tablespoons extra virgin olive oil
1 lb lean buffalo skirt steak, trimmed of fat, cut into strips (you may substitute other meats as well)
8 corn tortillas, warmed

In a large ziplock bag, combine all of the ingredients above, with the exception of the tortillas. Shake the bag and massage it to blend the seasonings and coat the meat. Let marinate for about an hour.

Heat a grill pan over medium heat, not too hot or else the buffalo will cook too quickly. Grill the meat, turning after a several minutes on each side. Transfer to a plate and allow to sit (there’ll be lots of juices from the marinade). Place two strips into the tortilla and top with your favorite toppings. I did chopped spinach, tomato, onion, cilantro, and cheese.

Vegetable and Black Bean Tortilla Casserole

2012-06-18T16:57:00.000-07:00

Today was definitely a Monday. Busy from the moment I woke up (after about 4 hours of sleep) until I got home. I needed some comfort food. This casserole has a little spicy kick.

1 tablespoon extra virgin olive oil
1 medium onion, chopped
4 ounces mushrooms, chopped
2 garlic cloves, minced
1 teaspoon cayenne pepper
2 medium tomatoes, chopped
1 cup shredded cheese
1 can black beans, drained and rinsed
1/4 cup cilantro
1 1/2 cups spinach, chopped
Corn tortillas
1/2 cup enchilada sauce

Preheat the oven to 400 degrees. Spray a baking dish with non-stick cooking spray.

Heat a large saute pan over medium heat. Add the olive oil, onions, and garlic. Add the cayenne pepper. Saute until onions are soft, lowering heat as needed to prevent browning. Add the spinach and cook for another few minutes until wilted. Remove from heat.

Place tortillas on in one layer in the baking dish. Top with black beans, tomatoes, onion mixture, cheese, and cilantro. Top with another layer of tortillas. Continue layering, ending with cheese.

Pour the enchilada sauce over the top. Bake for 20 minutes, or until bubbly.

Mushroom and Mascarpone Risotto

2012-06-18T05:32:00.000-07:00

A couple of weeks ago, I visited my uncle and father. Within an hour of being there, we were swapping recipes. My family is big on food, shocking. My uncle had stacks and stacks of recipes that he had saved from magazines, cooking books, and newspapers. So of course, my father and I had to go through and make copies of all our favorites. One of which is a risotto recipe*. I like, okay love, mascarpone (desserts, savory dishes…it’s perfect in so many ways), so this a natural choice for me.

*Adopted from Cooking Light.

1 ½ cups boiling water

4 ounces mushrooms

14 ounces beef broth

1 cup uncooked Aroborio rice

¾ cup chopped onion (or shallots)

2 garlic cloves, minced

½ cup dry white wine

¼ cup grated parmigiano cheese

¼ cup mascarpone cheese

1 teaspoon dried thyme

½ teaspoon salt

½ teaspoon pepper

In a large bowl, combine the boiling water and mushrooms together. Let stand for about 10 minutes and then drain, reserving 1 ¼ cup of the liquid. Chop the mushrooms and set aside.

In a small saucepan, heat the reserved mushroom liquid and beef broth to a boil. Lower heat to bring to a simmer. Keep it warm over low heat.

Heat a large saucepan over medium-high heat. Coat with cooking spray. Add the rice, onion, and garlic and sauté for 5 minutes. Don’t allow to brown too much. Add the wine and cook until the liquid evaporates, only a couple of minutes.

Add 1 cup broth mixture to the rice mixture. Cook over medium heat for 5 minutes until just about absorbed. Stir occasionally so the rice doesn’t stick to the pan. Add the remaining mixture in ½ cup batches. Place rice into a serving bowl. Add the mushrooms, cheeses, thyme, salt, and pepper. Stir until just melted. Serve warm. Top with addition mascarpone if wanted.

Goat Cheese Muffins

2012-06-17T18:42:00.002-07:00

3 cups flour
2 teaspoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
8 ounces goat cheese
2 cups skim milk
4 tablespoons unsalted butter, melted
4 tablespoons canola oil
2 eggs
1 cup green onions, chopped
4 tablespoons dried parsley

Preheat the oven to 400 degrees. Spray two cupcake muffin pans with non-stick cooking spray.

In a small bowl, combine the goat cheese and four tablespoons of the milk (reserve the rest). Stir until smooth. Set aside.

In a large bowl, combine the flour, sugar, baking powder, and salt. Then in another bowl, whisk the butter, oil, egg, green onion, and the rest of the milk.

Combine the flour mixture and butter mixture until just moistened.

Spoon one tablespoon into each muffin cup. Then top each one with the goat cheese filling (about 1 teaspoon of goat cheese). Top each one with some more batter. Bake for about 10 minutes. Remove from the pans after about five minutes after removing from the oven.

Blackberry Clafouti

2012-05-31T05:25:00.000-07:00

Along with strawberries, I have an overabundance of other fruit as well, in particular, blackberries. A clafouti is a common and EASY way to use up fruit. This dessert only takes about 5 minutes to prepare and can be either be eaten for breakfast or dessert. This is based off of Julia Child’s recipe, which she makes with cherries. Leave it to Julia to make something utterly delicious and super easy.

1 ¼ cup milk
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
½ cup all-purpose flour
2 cups blackberries*

*You can substitute the blackberries for other soft fruit, such as cherries, peaches, raspberries, strawberries, or a combination of the above.

Preheat the oven to 350 degrees. While the oven is preheating, place 1 tablespoon butter in a pie baking dish with high sides. Place the baking dish into the oven until the butter is melted. Remove from the oven and swirl the butter to cover the bottom of the pan.

Meanwhile, in a medium bowl, whisk the milk, 1/3 cup sugar, eggs, vanilla, salt, and flour together until completely smooth.

Place the blackberries on the bottom of the baking dish and sprinkle with the remaining 1/3 cup sugar. Slowly pour the milk mixture on top of the fruit.

Bake for about 50 minutes, until it is puffed and a golden brown. The center should be set and when a toothpick is inserted into the center, it should be clean when removed.

Serve warm and refrigerate any leftovers. Reheat for about 20 seconds in the microwave before serving again.

Wheat Strawberry Yogurt Bread

2012-05-30T06:23:00.000-07:00

There are signs of summer starting to pop up all over the place. The first hit me a couple of days ago when I flew back from vacation. It was nice and cool in Idaho, even chilly. As I was waiting for the train after landing back here in DC, I felt nice and sticky. For those of you not in this area and used to less humidity, sticky is something that I have become accustomed to. That lovely feeling of just stepping out of the shower still damp, but with all your clothes on. Sticky. The other sign was all the beautiful strawberries that you can find everywhere. A friend of mine even suggested we go local strawberry picking. There's something about fresh and sweet strawberries. Nowadays you can get strawberries year around; however, they are definitely not the same as when they are in season.

1 cup non-fat plain yogurt

1/2 cup of granulated sugar
2 eggs
1 tablespoon vanilla extract
1 cup of whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup strawberries, chopped

Preheat oven to 350 degrees. Grease a loaf pan and set aside.

In a medium bowl, whisk the yogurt, sugar, eggs, and vanilla extract together. Then in a separate bowl, combine the whole wheat and all-purpose flours, baking powder, baking soda, and salt. In batches, add the flour mixture to the yogurt mixture. Fold in strawberries.

Bake for 50 minutes until a toothpick inserted into center comes out clean.

Chocolate Crepe Cake with Green Tea Pastry Cream

2012-05-20T12:06:00.003-07:00

My dad got me a cookbook called Chocolate Decadence. Yeah, he knows me perfectly! Love it! This is a creation from there.

Crepes:
2 cups + 2 tablespoons all purpose flour
1/3 cup cocoa powder
1/2 cup sugar
pinch of salt
8 large eggs
2 cups + 1 tablespoon whole milk
Grated zest of one lemon
10 tablespoons unsalted butter, browned
1 cup heavy cream
Vegetable oil for cooking

In a medium bowl, combine the flour, cocoa, sugar, and salt. Then in another large bowl, whisk the eggs, milk, and zest. In three batches, add the flour mixture and whisk until smooth after each addition. Add the butter, then cream. Whisk very well until there are no clumps. Refrigerate for an hour, covered.

Remove from the fridge, whisk the batter again. Heat a medium pan over medium heat. Add a small amount of oil. To make each crepe, pour 1/3 cup of batter into the pan and swirl to cover the entire bottom of pan evenly.

Cook for two minutes, flip and cook another minute. Transfer to a plate to cool. Repeat this until all crepes are made (I got 18 crepes out of it).

Meanwhile, prepare the pastry cream while the crepes are cooling.

Pastry Cream:
2 cups + 1 tablespoon whole milk
2 tablespoons powdered green tea (I ground up green tea leaves)
1/2 cup + 2 tablespoons sugar
5 tablespoons cornstarch
6 large egg yolks
4 tablespoons unsalted butter, cut into pieces
1 cup heavy cream

Bring the milk to a boil in a medium saucepan over medium-high heat. Whisk in the green tea.

Meanwhile, combine the sugar and cornstarch in a bowl. Add in the egg yolks and whisk until well combined. Once the milk has boiled, add about 1/4 to the egg mixture, continuously whisking so it doesn't curdle or cook the yolks. Then add this back to the rest of the milk on the stove top.

Whisk continuously as the milk is heated to prevent lumps from forming. Bring to a boil for at least 20 seconds so the cornstarch is activated.

Remove from heat and whisk in the butter. The cream should be thickened. Pour into a clean bowl and cover. Place in the refrigerator until completely cool.

Meanwhile, in a mixer, beat the heavy cream until it holds soft peaks. Once the pastry mixture has cooled, fold in the whipped cream.

Assembly:
Place one crepe on a plate and spread a small amount of cream on top (about 1/8 inch thick). Top with another crepe and spread more cream on it. Repeat until all crepes are used, ending with a crepe. Refrigerate for at least an hour before serving so the cake can set.

Orange Charlotte with Berries

2012-05-17T06:35:00.001-07:00

This was the request of the CEO of my company for a meeting that's being held today. He indulges my creativity and gives me a "theme" for food to bring. One was finger foods, hence the Avocado Tartines. Another was lime, so Key Lime Cupcakes. This time was berries. Since it's May, it's the perfect time for fresh berries from the market. A Charlotte cake is a spongy cake.

Cake:
2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup + 1 tablespoon unsalted butter, room temperature
1 cup sugar, divided (3/4 cup and 1/4 cup)
3/4 teaspoons vanilla extract
3/4 cups whole milk
2 tablespoons Grand Marnier
1 tablespoons orange zest
4 large egg whites

Preheat oven to 350F. Spray two 8-9 inch cake pans with non-stick spray (I like to line my pans with aluminum foil and then spray. Makes clean up a snap.)

Mix the flour, baking powder, and salt in medium bowl. In a large bowl, beat the butter and 3/4 cups sugar until fluffy, about 5 minutes. Add the vanilla, Grand Marnier, and orange zest.

Add flour mixture and milk, alternating additions, beating well after each addition. In another medium bowl, using clean beaters, beat egg whites until foamy, about 3 minutes. With mixer running, gradually add remaining 1/4 cup sugar. Beat egg white mixture on high until stiff glossy peaks form, about 5 minutes.

Gently fold egg white mixture into batter in 3 additions with a spatula. Divide batter between prepared pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Remove from pans and cool on a rack completely.

Frosting:
1 cup cream cheese, softened at room temperature

1 cup unsalted butter, softened at room temperature
2 lbs powdered sugar
2 tablespoons Grand Marnier
Juice from 1/4 of a lemon, remove seeds

Cream cream cheese and butter on low until smooth. Slowly add the powdered sugar. Add Grand Marnier and lemon juice until fully incorporated.

Assembly:
2 containers of blueberries
1 container of raspberries
1 container of strawberries
European style vanilla wafer cookies

Cut the top from all the strawberries. Slice about 6 of them thinly, reserve the rest.

Spread approx 1/2 cup frosting on bottom layer, top generously with the sliced strawberries, and add blueberries and raspberries. Top with second cake layer. Frost tops and sides of cake liberally. Be sure to fill in any gaps along the sides with frosting.

Cut the wafers in half and press into the sides of the cake. The frosting will be the "glue". Then top the cake with the rest of the berries. Refrigerate overnight if not serving immediately.

Herbed Lamb with Red Potatoes, & Yogurt and Chives

2012-05-16T12:28:00.000-07:00

As any true person of Mediterranean decent, I love me classic flavors of rosemary, olive oil, and garlic. This dish brings those flavors together.

4 lamb chops
1/4 cup + 2 tablespoons extra virgin olive oil
1 tablespoon rosemary
1 tablespoon thyme
1/2 teaspoon black pepper
1/2 teaspoon sea salt
Red potatoes
1/4 cup Greek style yogurt
2 tablespoons green onions, chopped
1 clove garlic, grated
1/4 teaspoon black pepper
Pinch of salt

Marinate the lamb chops in 1/4 cup extra virgin olive oil, rosemary, thyme, black pepper, and sea salt for about one hour.

Heat 2 tablespoons olive oil in a medium saute pan over medium heat. Cook the lamb chops for about 6 minutes on each side. Remove from heat and allow to rest for 5 minutes before serving.

In a small bowl, combine the yogurt, onions, garlic, 1/4 teaspoon black pepper, and pinch of salt. Top the red potatoes with the yogurt.

Mexican Shredded Chicken

2012-05-13T13:10:00.000-07:00

I am always disappointed about the options of Mexican food in the DC area. I am quite spoiled from living in the southwest for so long. So, I think I've come close to a classic shredded chicken recipe. I've used this for tacos, enchiladas, and burritos.

2 chicken breasts
1 medium onion, chopped
2 garlic cloves, minced
3 cups water
2 tablespoons butter
1 large tomato, chopped
1 teaspoon black pepper
1 teaspoon marjoram
1 teaspoon cumin
Salt to taste

In a medium sauce pan, boil the water. Add the chicken breasts, onion, and garlic. Boil for about 15 minutes, or until chicken is cooked through. Remove the chicken breasts and shred. Reserve one cup of the broth and dump the rest (or save broth for other dishes). In the same sauce pan, melt the butter over medium heat. Add the tomato, black pepper, marjoram, and cumin. Add the reserved one cup of broth. Continue to cook for about 15 minutes. Salt to taste and serve while hot.