sucrèe

Haute Chews: Sweet Warm Hues

noreply@blogger.com (Mela) — Fri, 24 Feb 2012 17:00:00 +0000

Hello All! This weeks Haute Chews is inspired by warm hues (perhaps because it is snowing again here in the lovely city of Boston, or maybe just because this vegetable medley looks so yummy). Either way, a little bit of warm hues in this winter blues never hurt anyone. Enjoy your weekend!

Gucci Printed silk dress net-a-porter.com • Yves Saint Laurent Gold-plated stingray-effect cuff net-a-porter.com •Gucci Zebra-print calf-hair pumps net-a-porter.com • Victoria Beckham Mini Satchel textured-leather shoulder bag net-a-porter.com • CO-OP Barneys New York Basic Skinny Belt barneys.com • Plenty: Vibrant Recipes from London's Ottolenghi

Roasted parsnips and sweet potatoes with caper vinaigrette

Recipe & photo from Plenty by Yotam Ottolenghi

Ingredients

4 parsnips (700g in total)

4 medium red onions
150ml olive oil
4 thyme sprigs
2 rosemary sprigs
1 head garlic, halved horizontally
2 medium sweet potatoes (600g in total)
30 cherry tomatoes, halved
2 tbsp lemon juice
4 tbsp small capers (roughly chopped if large)
½ tbsp maple syrup
½ tsp Dijon mustard
1 tbsp toasted sesame seeds (optional)
Salt and black pepper

Directions

1. Preheat the oven to gas mark 5/190°C/375°F. Peel the parsnips and cut into two or three segments, depending on their length. Then cut each piece lengthways into two or four. You want pieces roughly 5cm long and 1.5cm wide. Peel the onions and cut each into six wedges.
2Place the parsnips and onions in a large mixing bowl and add 120ml of the olive oil, the thyme, rosemary, garlic, 1 tsp of salt and some pepper. Mix well and spread out in a large roasting tin. Roast for 20 minutes.
3. While the parsnips are cooking, top and tail the sweet potatoes. Cut them (with their skins on) widthways in half, then each half into six wedges. Add the potatoes to the tin and stir well. Roast for a further 40-50 minutes.
4. When all the vegetables are cooked through and have taken on a golden colour, stir in the tomatoes. Roast for 10 more minutes. Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, remaining oil and ½ tsp salt.
5. Pour the dressing over the roasted vegetables as soon as you take them out of the oven. Stir well, then taste and
adjust the seasoning. Scatter the sesame seeds over the vegetables if using and serve at the table in the roasting tin.

Greek Golden Loukoumades

noreply@blogger.com (Mela) — Thu, 16 Feb 2012 16:47:00 +0000

"Loukoumades," a pretty exotic name right? But when you break it down, these sweets are a pretty simple concoction; in fact, they are nothing more then little fired dough balls. Now don't get me wrong these little Greek golden beauties are amazing, drizzled with thyme honey and topped with a sprinkle of cinnamon. They truly make your mouth sing serenading love songs.

But Greek taste buds are not the only ones that sing their praise. Many other cultures have something similar to loukoumades. The French have beignets, the Mexicans have churros, and the Americans have doughnuts, just to name a few. And to think that so much yumminess comes from just flour, yeast, water, and sometimes a pinch of sugar or a drizzle of honey. Easy peasy and simple right?

So is it cliché to say that the best things in life are the simplest? Of course it is, but who cares. Once you pop the first one in your mouth, we’re betting you won’t be able to stop at one (or even two).

Enjoy!

Loukoumades

4 cups all-purpose flour
1 pkg. (1/4 oz) instant yeast
2 tbs. baking powder
1 tbs. honey
1 tsp. salt
2 cups lukewarm water
2 cups canola or corn oil
Ground cinnamon and walnuts for serving

For the syrup:
2 cups sugar
1 stick cinnamon
1-cup water

1/2 cup honey

In a medium to large mixing bowl, add the flour, yeast, baking powder, and honey. Slowly add the water. Add salt and mix well to combine.

Cover the batter with plastic wrap and set aside in a warm place for about 30 - 45 min to rise (or until batter has doubled in size).

Prepare the syrup while the batter is rising. Add the sugar, cinnamon stick, water and honey to a saucepan. Boil for 5 minutes until the sugar is completely dissolved. Keep warm.

When the batter is about double in size, heat the 2 cups oil in a saucepan or deep frying pan until very hot but not smoking (about 350F).

Using two spoons, carefully drop about a teaspoon full of batter for each puff into the hot oil. Turn the puffs using a slotted spoon and fry until golden brown on each side. Remove the puffs to a plate lined with paper toweling to absorb excess oil.

Dip the hot puffs in the syrup and then sprinkle with cinnamon, ground walnuts or even with confectioners sugar. Serve immediately.

Haute Chews: NYC Yummies

noreply@blogger.com (Mela) — Sat, 11 Feb 2012 19:49:00 +0000

Photo by Sang An

Hope you all had a wonderful week! As usual, I'm looking forward to a semi-relaxing weekend. Although, I wish I were attending NY Fashion Week, {sipping my cosmos's and eating NY yummies}, unfortunately I will be getting caught up on chores and groceries after a long week of work. So for those of you attending all the glitz and glamour of NY fashion week here is a suitcase full of goodies I would suggest you take along. As for us ladies with previous engagements well, I leave you with a nice ice cream dessert to ease the pain. Enjoy!

http://www.net-a-porter.com/Shop/List/The_New_York_Suitcase

Vanilla-Bean Ice Cream With Almond Sablé and Chocolate Liquid Crunch

Provided by: Chef Thomas Keller
Served at: Per Se

Vanilla-Bean Ice Cream
2 cups milk
2 cups heavy cream
1 vanilla bean, split
3⁄4 cup sugar
10 egg yolks

Toasted-Almond Sablé
1⁄2 cup sugar
1⁄2 cup plus 3 tablespoons butter
1⁄2 teaspoon salt
2 vanilla beans
3 cups almonds, roasted in a 325-degree oven until golden brown, finely chopped
1⁄2 cup plus 2 tablespoons cake flour

Chocolate Liquid Crunch
2 ounces bittersweet Valrhona 70 percent chocolate
1 1⁄2 ounces extra-bitter Valrhona 70 percent chocolate
1 tablespoon coconut oil

Vanilla-Bean Ice Cream

Bring the milk, cream, vanilla bean, and half the sugar to a boil in a saucepan. Remove from the heat, cover, and allow to steep for 1 hour.

In a bowl, whisk the egg yolks and remaining sugar until smooth and slightly thickened. Gradually whisk 1⁄3 of the liquid into the yolks, return this mixture to the saucepan, and cook over medium heat, stirring with a wooden spoon until it coats the back of the spoon. Strain this custard into a container, and chill in an ice bath. When the custard has cooled, cover it, and refrigerate for several hours or overnight. Transfer to an ice-cream machine, and process according to directions.

Toasted-Almond Sablé
Preheat the oven to 325 degrees.

Beat together the sugar, butter, and salt in a mixer fitted with a paddle. Scrape the seeds from the vanilla beans into the creamed butter.

Add 2 cups of the chopped almonds, then mix in the cake flour until well combined. Roll this sablé dough into a 3-inch-diameter log, wrap with plastic wrap, and refrigerate for 3 hours. Cut the log into 1⁄4-inch-thick slices. Place these sablé cookies on a parchment-lined baking sheet, and bake until golden brown, about 8 to10 minutes. Cool the sablés on the sheet.

Chocolate Liquid Crunch
Melt the two chocolates together in a bowl set over a pan of simmering water, add coconut oil, and heat until dissolved. Keep the liquid lukewarm until ready to pour over the ice cream.

To Serve
Place one sablé on each plate, and top with a large rounded scoop of ice cream. Drizzle the chocolate liquid crunch over the ice cream until covered, and serve immediately.

Haute Chews: Valentine Pink

noreply@blogger.com (Mela) — Fri, 03 Feb 2012 19:47:00 +0000

Happy February Ladies! Which means that Valentine's is just around the corner, and I am ready to put on the table all the goodness that Valentines day is about. First off, lots of chocolate, hot pink (according to me!), and hearts! But before I begin, let's put you in the mood for romance. You'll need a great dinner outfit, a chocolate dessert that is appealing to the eyes as well as the tummy, and of course lots of flowers! Nothing says I love you better then heart shaped chocolates and flowers. Oui oui?! Enjoy!

Burak Uyan Cutout suede and leather sandals net-a-porter.com • Tibi Ruffled silk-chiffon dress net-a-porter.com • Jimmy Choo Candy glitter acrylic clutch net-a-porter.com

Baking Style: Art, Craft, Recipes

Forever Brownies

serving: 16 squares

2/3 cup plus 1 tbls all purpose flour

2/3 cup cake flour

1/4 tsp baking powder

1/4 tsp salt

1/3 cup unsweetened alkalized cocoa powder

1/5 pound plus 2 tbls (18 tbls) unsalted butter, melted and slightly cooled

5 oz unsweetened chocolate melted and slightly cooled

4 oz bittersweet chocolate melted and slightly cooled

5 lg eggs

2 cups superfine sugar

2 1/2 tsp vanilla extract

2 tbls corn syrup

confectioners' sugar, for sifting over the baked bars

Directions

Preheat the oven to 325 degrees F.

Lengthwise and width wise, line the inside of a 9 by 9 by 2 inch baking pan with parchment paper, leaving about 2-3 inches of parchment paper extended on all four sides.

For the batter: Sift the all purpose flour, cake flour, baking powder, salt, and cocoa powder onto a sheet of waxed paper.

Whisk the melted butter, melted unsweetened chocolate, and melted bittersweet chocolate in a medium size mixing bowl until smooth. In a large mixing bowl, beat the eggs just to mix thoroughly. Add the superfine sugar and beat for 45 seconds, just to combine. Blend in the butter melted chocolate mixture, vanilla extract, and corn syrup. Re sift the flour mixture over the chocolate mixture. Whisk slowly to form a batter, scraping down the sides of the mixing bowl with a rubber spatula to keep the batter even textured.

Pour and scrape the batter into the prepared pan, Smooth the top with a flexible palette knife.

Bake the brownies in the preheated oven for 30 -33 minutes, or just till set. There may be a few slender cracks on top.

Cool the brownies in the pan on a cooling rack for 30 minutes. Refrigerate for 4 hours. Gently lift out the large block, using the parchment paper sides to remove it from the pan. Cut the brownies into squares, using a chef's knife. Detach the squares from the parchment paper. Store in an airtight tin with parchment paper separating the layers. Sift the confectioners' sugar over the top of the brownies just before serving.

We Got Game

noreply@blogger.com (Mela) — Tue, 31 Jan 2012 23:22:00 +0000

Food Network

Does football bore you to tears as it does me (guilty)? Welll maybe except when my home team makes it to the Super Bowl. Therefore, I'm taking one for the team by joining the festivities this year and I’m upping the anti with a pre game warm up with some heat with these buffalo chicken sliders. I hope that victory is in the stars for your team, regardless, these might earn you a victory dance after all. Enjoy!

Buffalo Chicken Sliders
Adapted from food network

Ingredients
1 tablespoon vegetable oil
2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon dark brown sugar
2 teaspoons paprika
1/4 teaspoon cayenne
1 cup hot sauce, such as Frank's Red Hot
12 small rolls, such as Hawaiian or Parker House rolls, buttered and griddled
Ranch dressing, for serving
1 cup blue cheese crumbles
Tomato slices, for serving
Green leaf lettuce, for serving

Directions
Preheat the oven to 400 degrees F.
Heat a 12-inch ovenproof skillet over medium-high heat. Add in the oil. Sprinkle both sides of the chicken with salt, pepper, the brown sugar, paprika and cayenne. Sear both sides of the chicken until golden, about 4 minutes. Add in the hot sauce to the skillet. Bring to a simmer and then place in the oven to finish off, and the chicken registers 160 degrees F on an instant-read thermometer.
Let the chicken cool, and then pull the meat with your hands. Adjust the seasoning if necessary, and then place back in the oven at BROIL until crusty and caramelized on top, about 4 minutes.
Sandwich Build: Place some chicken on the bottom buns, top with ranch, blue cheese crumbles, tomatoes and then lettuce. Serve.

Haute Chews: Game On!

noreply@blogger.com (Mela) — Fri, 27 Jan 2012 23:22:00 +0000

Photograph by Con Poulos

Today’s recipe is…well, considered an actual “bar snack” but a yummy one nonetheless.

In the final days before Super Bowl Sunday (especially when your hometown team is in it), it’s so necessary to have some little meaty bites on hand to satisfy the hungry fans you’ll be having over for your super bowl party. Of course, since it is Super Bowl Sunday, these bites should be game appropriate, think bar snacks but snazzier. This appetizer is all about keeping the absolute same flavor of your all time favorite bar snack but making it a weeee bit healthier. That way ladies, fitting and feeling comfortable in your snazzy super bowl outfit will be a breeze. Enjoy!

Scarf bruunsbazaar.com • Helmut Lang Angora Floats Pullover lagarconn.com • Lanvin Meli Melo Shopping Tote - Black barneys.com • Rich & Skinny Mid-rise skinny jeans • Rupert Sanderson Black Leather Knee High Boot rupertsanderson.com • Acne Belief Tencel Tank Top

Baked Buffalo Wings
Recipe adapted from Food Network Magazine

Ingredients

Cooking spray, for the baking sheet
3 pounds chicken wings, split at the joints, tips removed
4 stalks celery, cut into thirds
4 carrots, cut in half
2 bay leaves
1 cup fat-free low-sodium chicken broth
1 cup Frank's RedHot sauce (or 1/2 cup other hot sauce)
2 tablespoons paprika
2 tablespoons unsalted butter
1 tablespoon honey

Directions
Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.
Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.

Not for the softhearted

noreply@blogger.com (Mela) — Wed, 25 Jan 2012 23:08:00 +0000

Martha Stewart Living, Feb 2007

It SNOWED in Boston this weekend [we were all wondering when we would get hit ]. With 2-4 inches and no place to go, I decide to stay in and catch up on my resting project. I took the time to take in the lovely bright white view outside my window, and also to recharge.
You'd be suprise how much recharging makes you hungry though. I found myself craving something sweet, prefrably something hot and in a perfect world something chocolaty.
Mmmm, Hot chocolate.

Even though I have perfected my hot chocolate mix over the years, ways of presenting a good cup of hot chocolate is always welcome. Give thanks yet again to the queen of Living magazine for this wonderful hot chocolate presentation. And with valentine just around the corner I though this would be a perfect head start. Enjoy!

Hot Chocolate
1 quart (1l) half-and-half or whole milk
8 ounces (230g) bittersweet or semisweet chocolate, finely chopped
4 ounces (115g) milk chocolate, finely chopped
1/2 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon pure vanilla extract
tiny pinch of salt
tiny pinch of cayenne pepper (optional)

1. Warm about one-third of the half-and-half or milk, with the chopped chocolates, sugar and salt, stirring until the chocolate is melted.
2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon, vanilla and cayenne (if using).
3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm.
Serve with a heart cutout marshmallow.

Haute Chews: Winter Comfort

noreply@blogger.com (Mela) — Fri, 20 Jan 2012 22:25:00 +0000

Well, it's that awkward time of year again, when all the shops around you are filling up with blood-tingling new looks for spring. Bold colors and neon hues, nice cool materials. Aaaa spring.

According to the thermometer though, it is still the dead of the winter (what, more snow). What's a true fashionista to do? The only thing she can do, wait patiently for the temps to achieve the ultimate spring high before savoring the fabulous new spring trends? Who said you need to wait in boredom till then. Indulge on this wintery selection while feasting on winter comfort food! Enjoy!

book: Falling Off the Bone • Sweater mirabella.jp • Metallic Threaded Convertible Gloves, Forever 21
Citizen of Humanity Jean Skinny Jean Delave • Libby Edelman Kendra Shoes • Céline Handbag

Hearty Beef and Vegetable soup
Adapted from Falling of the bone: Jean Anderson
makes 6 servings

3 Tbs bacon drippings (or vegetable oil)
11/2 pounds boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes
2 lg yellow onions, halved lengthwise and each half sliced 1/4 inch thick
4 medium celery ribs, trimmed and sliced 1/4 inch (included some top)
4 lg garlic cloves, smashed and skins removed
2 lg whole bays leaves (preferably fresh)
1 quart (4 cups) beef, vegetable or chicken broth
1 can (141/2 oz) diced tomatoes, with their liquid
1 cup cold water (about)
1 tsp salt, or to taste
1/2 tsp finely ground black pepper or to taste
4 medium all purpose potatoes, peeled and cut in 1/2 inch cubes
1/2 pound peeled baby carrots
2 cups packaged slaw mix (from super market produce section)
1/4 cup coarsely chopped fresh parsley

Heat drippings in a large heavy Dutch oven over moderate high heat until ripples appear on bottom of the pan, 1 1/2 to 2 minutes. Brown beef in two batches in drippings, allow about 10 min per batch and lifting each to a bowl as it browns. Add onions, celery, garlic, and bay leaves to pot and saute, stirring often, until limp, 6 to 8 min.

Return beef to pot along with any accumulated juices, add broth, tomatoes, water, salt, and pepper, and bring to a boil. Adjust heat so liquid bubbles slowly, cover and simmer 1 1/2 hours. Add potatoes, carrots, slaw mix, and if liquid seems skimpy, add a little more water. Cover and simmer until meat and vegetables are tender, 40 to 50 min. Discard bay leaves, taste for salt and pepper, and adjust as needed.

Mix in parsley, ladle into heated large soup plates, and serve with chunks or crusty country bread.

Snickers Pie

noreply@blogger.com (Mela) — Wed, 18 Jan 2012 22:08:00 +0000

Calling all candy bar lovers! The Snickers bar is now a pie, and i can hardly hold in my excitement. It goes without saying that this is one pie you won’t want to miss (and did I mention there's a gooey caramel chocolate layer !) Best of all, its easy to make and satisfies your sweet tooth as well as your inner child. Enjoy!

Sinckers Pie

Serves 8

Crust:

20 Oreo cookies, broken into rough pieces

4 tbls unsalted butter, melted and cooled

Filling:

3/4 cup semisweet chocolate chips

3 egg whites

1 cup sugar

1/2 tsp cream of tartar

1/4 cup water

4 oz cream cheese room temp

1/2 cup heavy cream

1/2 cup creamy peanut butter

2 tbls unsalted butter, room temp

7 oz (about 26) soft caramel. unwrapped

1/4 cup water

1/4 cup unsalted roasted peanuts, chopped

Bittersweet chocolate for shavings

For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse cookies in food processor until coarsely ground, about 15 pulse, then continue to process to fine, even crumbs and pulse to incorporate.

Transfer crumbs to 9 inch pie plate. Use bottom of measuring cup to press crumbs into even layer on bottom and sides of pie plate. Bake until crust is fragrant and set, 10- 15 minutes.

For the filling: Sprinkle the chocolate chips evenly over the hot crust and let it sit until softened, but not fully melted, about 5 minutes. Refrigerate crust until chocolate is set about 15 -20 minutes.

Place the sugar in a medium saucepan. Add one-third cup water, and stir with the sugar until it is the consistency of wet sand. Place the saucepan over medium-high heat, and cook the sugar until a thermometer inserted reads 240 degrees. (The sugar will form a firm ball when a little is dropped into a bowl of cold water).

While the sugar is cooking, begin whipping the egg whites on medium until foamy. Add cream of tartar. Continue beating on medium high until the whites form stiff peaks, but be careful not to over-beat.

When the sugar is ready, immediately remove it from the heat, and pour it into a heat-proof measuring cup to stop the cooking process. With the mixer speed on low, carefully begin pouring in the sugar, on the side of the bowl, watching that the sugar does not touch the wire beaters and splatter. Once all of the sugar is added, increase the mixer speed to medium, and continue beating until the meringue cools and is very fluffy and has a nice shine. Set aside.

Using stand mixer fitted wit a paddle attachment, cream your cream cheese, heavy cream, peanut butter, and butter, together on medium high speed until light and fluffy, about 2 minutes. Fold in about 1 1/2 cups of your meringue. Set aside.

Cook caramels and water in small sauce pan over medium high heat, stirring occasionally, until caramels melted and smooth, 8 - 10 minutes. Stir 1 tablespoon caramel in the peanut butter mixture. Spread hot caramel evenly over chocolate layer in chilled pie crust. sprinkle with peanuts and refrigerate until caramel is just set, about 10 minutes.

Dollop peanut butter mixture on top of caramel and spread into even layer. Refrigerate pie, uncovered until chilled and set, about 2 hours. Sprinkle chocolate shavings over top. Serve.

Little Black Dress Chocolate Cake

noreply@blogger.com (Mela) — Fri, 13 Jan 2012 14:06:00 +0000

This month Sucrèe will be kicking off, Haute Chews. A new segment of Sucrèe, which will bringing you fabulous fashion inspired by the food in cookbooks, by chefs, or just our personal cravings. Join our melting pot of culinary and couture delights, and let the cravings and coveting begin!

Lanvin Brocade Dress • Tracolla Zucca Fendi Black Clutch

Giuseppe Zanotti Open Toe Double Platform Pump • Radically Simple: Brilliant Flavors with Breathtaking Ease

The 'Little Black Dress' Chocolate Cake

Ingredients:

5 extra-large eggs
10 ½ tablespoons unsalted butter (divided)
16 ounces top-quality semisweet chocolate, chopped
1 teaspoon vanilla extract, espresso powder or orange zest

Pinch of salt

Preparation:
Preheat oven to 375 degrees. Line bottom of a 9-inch springform pan with parchment. Butter sides with ½ tablespoon of the butter.

Using electric mixer, beat eggs with salt until tripled in volume, about 8 minutes. Melt chocolate and remaining 10 tablespoons butter slowly over low heat in medium saucepan; stir until smooth. Fold chocolate mixture into egg mixture until completely incorporated. Add vanilla.

Pour into pan. Bake in preheated oven 18 minutes. Center will be quite soft. Cool 30 minutes.
Place raspberries on top and sprinkle with some powdered sugar. Enjoy!

Mini Cheesecakes in a Jar

noreply@blogger.com (Mela) — Sat, 07 Jan 2012 00:14:00 +0000

photo from Living

Just made a New Year resolution. Watching your weight is it?. The hell with it. These mini cheesecakes in a jar are way too cute to turn your head the other way. Cuteness aside, its cheesecake heaven, layers of preserves, a crumb topping, all in amazing packaging, and they’re just a few bites. Who can resist!

Ladies i wish i could take credit for these mini's, but really the credit goes to the queen behind Living, ( as spotted in the latest issue). The greatness of these minis are that they only take a half an hour to make and can be baked ahead of time, that way you wont be annoyed that you could get a perfect sliced piece of cheesecake (we all know how messy that is.) Just pass them out to party guests or bring them with you to your next potluck dinner.

So, tally up those brownie points, or should i say cheesecake points (double points for their cute packaging in weck jars). And ladies, don’t forget to lick the spoon!

Mini Cheesecake Jars

8 oz cream cheese, room temp
1/2 cup sugar
1 large egg, room temp
1 yolk, room temp
3 oz sour cream
1 teaspoon vanilla extract
salt
1/2 cup plus 1 tbsp cherry topping or fruit preserves
1/2 cup finely ground graham crackers
1 1/2 tbsp unsalted butter, melted

Preheat oven to 325. Make the cheesecakes: beat cream cheese with mixer on medium speed until smooth. Add sugar. Beat on medium speed for 3 minutes more. Reduce speed to low. Add egg and yolk, 1 at a time, beating well after each addition. Raise speed to medium. Add sour cream, vanilla extract, and 1/8 tsp salt. Beat for 3 minutes.
Divide batter among six 6-oz jars, filling each 2/3 full. Transfer jars to deep baking dish; add enough boiling water to dish to reach halfway up the sides of the jars. Cover dish with foil; cut 8 slits into top to vent. Bake until sides are set and center still jiggles, about 20 - 25 minutes. Let cool. Refrigerate overnight to set.
Meanwhile, make the graham topping: stir together graham cracker crumbs and butter. Bake on a parchment-lined baking sheet for 10 minutes. Let cool.
Top each cheesecake with 1 tbsp plus 1 1/2 tsp preserves. Divide graham topping among jars (about 1 heaping tbsp each.)

make ahead: cakes can be refrigerated for up to 4 days. Just top with preserves and graham topping before serving.

Rooster Ragu with Spaghetti (kokora makaronatha)

noreply@blogger.com (Mela) — Thu, 05 Jan 2012 16:57:00 +0000

This is my first post for 2012 and I would like to extend warm wishes for a healthy and happy new year to all! Kaih Hronia! I hope you all had a fabulous New Year's celebration and are ready to fire up those ovens!

The days leading up to New Year's Eve were very tiring but in a satisfying way. As is expected, I as did like most and procrastinated to the very last possible minute, with a "quick" run to the supermarket, holding my mile-long shopping list for the big bash. Fortunately, Lady Luck was on my side and I got everything done without long waits at the checkout line nor any holiday "what-do-you-mean-you-ran out-of-butter?!?" drama that usually accompanies these days.

My whole kitchen was filled with pots pans and every other cooking gadget imaginable was spread over my small granite counters . This though, is the magic my friends, to be able to create on a empty canvas such textures and flavors utilizing every square inch of your brain, ahem, kitchen, ultimately ending up with a disastrous mess which in my opinion is a infinitessimal price to pay for such a lavish (and scrumptious) reward to share with friends and family (racking up the brownie points!).

photo from www.visitgreece.gr

New Year's Eve for me was spent at home hosting a party. I cleaned the kitchen (several times and of course with 5 inch heels), cooked for days, and then dined and drank with family and friends...right into the wee hours of the first day of the year. Perfection!

What better way to send the old year out the door and welcome the new year in, if not with a delicious plate of food and dessert, and good company that provided laughs and memories. Helloooooo 2012!

As tradition has it in many parts of Greece, on New Year's Day, family gather and cook pasta with rooster in red sauce. Rooster is braised for a few hours in a rich tomato sauce and flavoured with spices, and is served with thick spaghetti. Did she say rooster? Yes i did, and I assure you that it is a culinary experience that one can not afford to miss.

So for my first 2012 recipe I present you with rooster ragu atop thick spaghetti or, "Kokora Makaronatha." Enjoy!

Kokora Makaronatha

1 (2kg or 4 pounds) rooster, ( or chicken) cut in serving portions
1/4 cup extra virgin olive oil
1 tablespoon butter
3 onions, finely chopped
2 cloves of garlic, finely chopped
1 cinnamon quill
3-4 allspice berries
A pinch of ground nutmeg
2 tablespoons tomato paste
1 teaspoon sugar
3/4 cup of red wine
1/4 cup cognac
2 ripe tomatoes, peeled and finely chopped
1kg (2 boxes ) of thick spaghetti with the hole in the middle
grated kefalotiri cheese or parmesan
salt & freshly ground pepper

Warm the oil and butter in a wide casserole over medium to high heat and brown the rooster portions in batches. Remove and place them in a platter. Turn the heat down and toss in the onion and garlic for 3 minutes. Put the rooster portions back in and sprinkle with the spices. Wait 1-2 minutes for the spices to give off their flavours. Add the tomato paste and sugar and pour the wine and congac in, slowly. When the alcohol evaporates, scrape out the bottom of the casserole with a ladle. Add the tomatoes and just enough water to cover the meat. Put the lid on and simmer the rooster until it becomes tender, approximately for 1 hour and 45 minutes to 2hours. Season to taste from time to time and remove the from the heat when the tomato sauce reduces. Meanwhile boil the spaghetti in salted water. Drain and sprinkle with a few drops of olive oil. Transfer in a deep platter and put the rooster portions on top. Pour over the rich tomato sauce and sprinkle with plenty of grated cheese.

• if using chicken reduce cooking time about 30 minutes.
• thick spaghetti with the whole in the middle is found at Greek markets. If you can't find them substitute with regular thick spaghetti.

Vasilopita the Greek New Year's cake

noreply@blogger.com (Mela) — Tue, 27 Dec 2011 16:13:00 +0000

Vasilopita is considered the Greek New Year's cake. It is associated with the OrthodoxSaint Basil's day on January 1 in Greece. On New Year's Day families cut the Vasilopita to bless the house and bring good luck for the new year.

It is traditional to bake a coin into the Vasilopita (St. Basil's cake). The one who receives the coin is considered to be especially blessed for the year. A piece of cake is sliced for each member of the family and any visitors present at the time. Slices are also cut for various other people or groups, depending on local and family tradition. They may include St. Basil and other saints, the Virgin Mary, the Church and the poor.

Vasilopita is made in honor of a beautiful act by St. Basil for his tax burden flock.

One year, during a time of terrible famine, the emperor levied a sinfully excessive tax upon the people of Caesarea. The tax was such a heavy burden upon the already poverty stricken people that to avoid debtors' prison each family had to give up its few remaining coins and pieces of jewelry, including precious family heirlooms. Learning of this injustice upon his flock, St. Basil the Great, the archbishop of Caesarea, took up his bishop's staff and the book of the holy Gospels and came to his people's defense by fearlessly calling the emperor to repentance. By God's grace, the emperor did repent! He canceled the tax and instructed his tax collectors to turn over to St. Basil all of the chests containing the coins and jewelry which had been paid as taxes by the people of Caesarea. But now St. Basil was faced with the daunting and impossible task of returning these thousands of coins and pieces of jewelry to their rightful owners. After praying for a long time before the icons Christ and His All-Holy Mother, St. Basil had all the treasures baked into one huge pita (bread). He then called all the townspeople to prayer at the cathedral, and, after Divine Liturgy, he blessed and cut the pita, giving a piece to each person.

Miraculously, each owner received in his piece of Vasilopita his own valuables. They all joyfully returned home, giving thanks to God who had delivered them from miserable poverty and to their good and holy bishop St. Basil the Great! In remembrance of that miracle from God as a result of St. Basil's love and defense of his people, Orthodox Christians have observed the tradition of the Vasilopita each year on January 1st.

Vasilopita from Asia Minor

This is a lovely recipe worth trying as it carries along all the flavours and tradition of Asia Minor!

Ingredients

2 cups of sugar

8 oz (226g)of butter

7 eggs

3 cup of plain flour, sieved

4 leveled teaspoons of baking powder

1 cp of almonds, ground to Powder

1 tablespoon vanilla

1/4 cup of brandy (or congac)

2 oranges (grated zest)

1 cup of milk

Method

Sieve the flour and baking powder together in a bowl. Beat the butter and sugar together until creamy. Add the eggs, one at a time, so that each egg is fully incorporated before you add the next. Add the vanilla, grated zest and brandy. Then add the almonds. Finally add the flour and the milk, a little at a time. Grease with butter and line with greaseproof paper a 30cm (12 inch) baking tin. Empty the mixture in. Add the traditional coin. Bake at 170ºC (340 F), in a well preheated oven, for approximately 1h and 10 minutes. Garnish with sieved icing sugar.

Hamersley’s Bistro a beloved restaurant of Boston’s South End

noreply@blogger.com (Mela) — Fri, 04 Nov 2011 18:04:00 +0000

Hamersley’s Bistro is a beloved restaurant that put the South End on Boston’s culinary map. Opening in 1987, Hamersley’s still feels fresh and remains a favorite among locals.

Although the French bistro influence has always been a part of Hamersley Bistro’s identity, it remains a conspicuous presence on Chef Gordon Hamersley’s menu, with its American zip code slowly playing an integrate role. With the use of locally sourced ingredients, Hamersley delivers signature dishes such as the rustic Mushroom and Garlic Sandwich on Toasted Country Bread, the simple Roasted Chicken with Garlic, Lemon and Parsley, and the heavenly Souffléed Lemon Custard, that are all deservingly famous. Airy Buttermilk Waffle with Raspberry, Blackberry and Blueberry Compote with Toasted Oat Crumble and Vermont Maple Syrup; Savory Spring Onion Waffle with Bacon, Egg and Parmesan Cheese; Wolfe’s Neck Farm “Bistro” Burger With Goat Cheese, Roasted Peppers, Grilled Onions, Smoky Aioli and Spiced Steak Fries; it’s no wonder that Chef Gordon Hamersley has earned a national reputation.

If you’re looking for affordable chic, opt for the Ripe Cheeses with Walnuts and Toasted Breads and a glass of wine, the latter coming from Fiona Hamersley’s expertly chosen wines, and predominantly French. For brunch, opt for the Pri Fixe menu.

Don’t forget to indulge in the excellent desserts. The famed Souffléed Lemon Custard, Layered Chocolate Mousse Cake with Blackberry Coulis with Pink Peppercorn Cream and Warm Molten Chocolate Cake with Vanilla Ice Cream, Burnt Caramel and Maine Sea Salt are all heavenly and would be a worthy ending to a great dining experience.

Hamersley’s Bistro

553 Tremont Street

Boston, MA 02116

(617) 423-2700

The Romanos, a Luxury Collection Resort

noreply@blogger.com (Mela) — Tue, 19 Jul 2011 09:52:00 +0000

Did the ancient Greek royalty play golf? Have spa days? I would assume that they at least ate splendidly. No matter. At The Romanos, a Luxury Collection Resort you will be treated to an experience that would make the ancient Greek royalty jealous.

It’s not by chance that the ancient Greek royalty had the white-sand beaches of Messinia as their stomping ground. It’s not by chance yet again that the Peloponnese region, is about to have their second grandiosity. The perfect location to enjoy unparalleled relaxation and experience the authenticity of the surrounding environment.

Set in a stunning landscape garden with an array of indigenous trees and plants, this whitewashed, 321-acre property, virtually invisible from the Ionian Sea alongside it, has a golf course that’s irrigated with rainwater, and 80 percent of the property will operate on solar power by 2012. Don’t let this eco - conscious approach fool you, Romanos is also about indulging: indulging the mind, the senses, the body and the taste buds. Each of the 32 light-filled suites has a private pool, and the breakfast spread includes five types of local honey. I bet the ancient Greek royalty would be jealous of that spread.

If you are seeking a room with views of the ocean from the infinity pool and from the bathrooms’ soaking tub, or if you wish to gaze at the sea (or the stars) in any weather, ask to book rooms 1309, 1310, and 1311.

Dining: The Romanos Resort offers an array of culinary delights, from Italian, Pan Asian, Middle eastern cuisine, including a destination restaurant featuring ethnic and indigenous cuisine based on local organic ingredients, a Greek restaurant complete with a well-stocked wine cellar, extensive lounge areas and a lobby bar. The resort will also has outdoor areas for grilling offering a serene, romantic and casual mood for outdoor dining.

A four-star cuisine is great but if your looking to do as the Greeks, then grab a Souvlaki or Gyro at the hotel’s Souvlakerie stand, then munch on it while watching live local performances or soccer matches at the open-air cinema in the Agora—the hotel’s central square.

If you seek and enjoy adventure the resort offers plenty excitement. Mountain biking, Nordic walking, hiking and racket sports, as well as many water-related sports and recreational activities. Indoor activities available include Ten Pin bowling, squash and basketball as well as extensive areas for meditation and workout classes. For a truly authentic Greek experience, guests are encouraged to discover the beauty and culture of Messinia and partake in traditional activities ranging from fishing to the art of olive-oil and wine-making.

Looking for rest and relaxation, look no further. Navarino Dune’s 4,000 square metre “Anazoe” Spa, features a brand new concept in wellness which combines ancient Greek medicine and philosophy with modern scientific treatments and utilizes the area’s unique natural products and revitalizing ingredients.

The dominating element at Anazoe Spa is the Olive tree. The therapeutic olive oil treatments (oleotherapy) are based on ancient local practices originating from the Messinian area. Its is no surprise that some of theses practices are still used today by the locals.

Treatments include kinisiotherapy, floating pools, an extensive range of light therapies, ice-grotto rooms, herbal saunas and unique Oleotherapy® treatments originating at Nestor’s Palace, dating back to Hippocratic times. Guests of the resort will have access to a Health and Fitness Centre with a heated indoor pool, indoor Jacuzzi, steam room and fitness facilities, as well as the resort’s spectacular outdoor pool complex.

If all this luxury is a tad bit to overwhelming then skip over to the Westin resort Costa Navarino right next door. However, beware the ancient Greeks will be frowning upon you from the heavens above.

Navarino Dunes

Costa Navarino

Messinia, Greece 

TEL: (800) 325-3589

Barbecue: A piece of heaven or a summer disaster?

noreply@blogger.com (Mela) — Wed, 06 Jul 2011 12:47:00 +0000

A roaring fire, the company of good friends, refreshing cocktails, savory foods, all this is the little piece of heaven that we yearn for before the sun sets and can be easily labeled with one word, barbecue! One would not think twice to crash a barbeque if at all possible!

But, in all seriousness, a barbeque is considered one momentous highlight of the all the summer's social events. On the flipside, a summer barbecue can easily turn into a summer disaster, if proper precautions aren't taken to ensure food safety. The result can be a quick run to the nearest hospital, when the driver will find himself packing two beers, a few burgers, and/or an expensive piece of filet mignon in the back seat of the car for the ride and wait in the ER for his suffering patient.

It is estimated that there are between 48 million illnesses and 3,000 deaths each year in the United States alone, many of which could have been avoided if people took proper care while preparing and consuming food outdoors in the hot weather. The good news is that it doesn't take a lot of effort to guard against food-borne illnesses. You can still drink your brew and hang with your friends while making sure that the detailing of your car will not be part of your barbecue cost. Here are some simple tips you can use this summer to make sure your barbecue snacks/picnics are both safe and delicious.

The most important tip would be: wash your hands, and thoroughly I should add. If you happen to be out camping or barbecuing at a picnic, and there is no water supply make sure to bring your own source of clean water. If lugging around extra water for this reason is a hassle for you, no worries, bring baby wipes or sterile wipes.

Carefully stock your cooler, or refrigerator, because the way you stock your cooler/refrigerator is very important. You definitely want your raw meats to be wrapped well and placed at the very bottom of the cooler or refrigerator, and AWAY from other food. This ensures that if any of the meat starts to drip, the drippings won't land on other edible items, thus avoiding cross contamination of any sort.

Place the cooler in the coldest, shadiest part of the passenger area of your car. DO NOT keep it in the trunk. You might not know this but the trunk is generally the hottest part of a vehicle. When you arrive at the picnic site, place the cooler under a shady tree or somewhere else out of direct sunlight.

Cook meat thoroughly. Most of us don’t like a dry burger or steak, and would rather have a nice mooing piece of meat. Then again, there is mooing and there is mooooooing. If you are not to sure what mooooooing is, use a digital instant-read thermometer to test your meat. Here are the temperatures you are looking for to ensure that no one runs the 50 yard dash to the nearest secluded area: 160°F for beef; 185°F for poultry; 145°F for fish.

Avoid cross-contamination. Although using the same plate that the raw meat was in is tempting, especially if that means less plates for you to wash, NEVER place cooked meat on a surface that previously held raw meat. Use two sets of tongs - one to turn raw meat on the grill, the other to transport it to your plate once it's been cooked.

Cover your food as much as possible. Insects bring all sorts of contamination to your food. Bacteria from garbage, road kill bacteria, yes-even manure and dog droppings land on your food from insects.

On a warm summer's day, perishable food left unrefrigerated or chilled in your cooler will be unsafe to eat after only one hour. So, if you are craving to have left overs at work tomorrow, place any leftovers in an ice-filled cooler.

Follow these few tips and make your barbecue events the epitome of your friend’s summer. Besides, what’s better then a fun relaxing barbecue, sipping on brews, and showing off your barbecue and food safety skills, maybe chocolate? But, we will leave that for the winter.

Enjoy the summer!

photo credits: onthegorge, dwdw, malprayis2000, thank you for such great photos

Caprese salad

noreply@blogger.com (Mela) — Tue, 28 Jun 2011 16:30:00 +0000

Caprese Salad (Insalata Caprese in Italian) is a classic summer salad that is very simple to put together. It is both gorgeous to look at and eat. However, would you expect anything less from a dish that is named after a picturesque island of the southern coast of Italy?

With summer finally landing its two feet into the year, salads are a natural choice for a nice, leisurely lunch, or even as a suppertime accompaniment. Caprese salad can immediately become a dinnertime entrée simply by increasing its portion size, while serving some rustic sourdough bread and a great chilled white glass of wine.

The simple ingredient combination is what makes this salad stand out from the rest: fresh mozzarella cheese, ripe tomatoes, fresh basil, extra virgin olive oil, sea salt, and freshly ground pepper. And even though additions to the ingredients list would alter it's traditional standing as an Italian Insalata Caprese, some foodies may even indulge in a drizzle of balsamic vinegar. Another worthwhile addition would be to add some spring mix or arugula, giving the salad a peppery note that compliments its flavors.

The key to success with this salad, as with any dish, is to use the very best ingredients you possibly can. Organic, local, ripe tomatoes straight from the farmer’s market – need I say more? Use a good quality mozzarella, buffalo preferably or bocconcini, a full-bodied, extra virgin olive oil with a nice fruity flavor, and fresh picked Sweet Italian basil is the natural choice; but, if that is not an option, then a drizzle of some good quality pesto is a great substitute. Lastly, a flaky kosher salt, such as Fleur de Sel would be a worthwhile finish for this dish.

It’s truly a special concoction, with its bold, fresh flavors. So, save the Caprese for the summertime, while farmer markets are buzzing. Besides, it just won’t be the same with January’s tomatoes!

To assemble your salad the traditional way: Slice the cheese and tomatoes in quarter-inch thick slices. You can either chiffonade the basil (by stacking leaves together, rolling them tightly and slicing through lengthwise with a sharp knife, to create thin strips) or use whole leaves. Put several slices of tomato on the plate; top each with a slice of cheese. Drizzle with olive oil (and balsamic vinegar if using). Sprinkle with salt and pepper, and garnish with basil.

Note: You can create individual plates or a big platter to serve at the table by using cherry tomatoes and bocconicini. Pour yourself a nice glass of Pinot Grigio or Sauvignon Blanc as this would be a delicious pairing with this salad. On the other hand, if you are red wine enthusiast, you can’t go wrong with a nice Chianti. Cut up some fresh sourdough bread to mop up the tasty olive oil and tomato juices accumulated at the bottom of your plate. Trust me when I tell you that this is the best part.

- Posted using BlogPress from my iPad

The Greek Answer to Bolognese

noreply@blogger.com (Mela) — Mon, 20 Jun 2011 22:32:00 +0000

“Macaronia me kima” (pronounced ma ka RO nia me kee MAH) is a classic Greek dish of pasta and meat sauce. Similar to an Italian bolognese, but different in the sense of flavors. There are no carrots or celery being used, and traditional Greek flavors of cinnamon, allspice and cloves are added.

Meat sauce in Greece is referred to as kima (kee-MAH), which is also the word for ground beef. It’s thicker and more like chili in its consistency than a typical Italian bolognese sauce. Tacos, meaty mac and cheese, even chilli, or any dish that calls for classic braised ground meat can be recreate with this sauce. It is a very versatile sauce and, it’s very easy to make. You only need 10 minutes to prep and then the sauce cooks itself. Just remember to start the pasta about 10 minutes before the kima is done. Once strained, throw the past right in the sauce. Voila! There you have it, makaronia me kima.

It seems that every Greek cook puts his or her own personal spin on this traditional favorite. That is the beauty of this recipe; it can be adapted to your own personal taste and it will quickly become a favorite in your family. Here is my family’s favorite version on this traditional dish.

Enjoy!

PASTA WITH MEAT SAUCE (MAKARONIA ME KIMA)

RECIPE TYPE: MAIN COURSE

AUTHOR: PAM KANAVOS

PREP TIME: 10 MINS

COOK TIME: 45 MINS

TOTAL TIME: 55 MINS

SERVES: 4-6

A nice easy to make comfort food, that will become your family’s favorite

INGREDIENTS

1 lb. ground beef
1 medium onion, diced
3 tbsp. olive oil (optional)
2 cloves garlic, finely minced
1/4 cup red wine
1/4 cup chopped fresh parsley
1/2 tsp. ground cinnamon
2-3 berries of allspices (or a nice pinch of ground)
Pinch of ground cloves (optional)
Salt and freshly ground black pepper to taste
1 15 oz. can tomato sauce
1/2 teaspoon sugar
1 cup water
1/2 tbsp. butter
1 lb. pasta
Grated Mizithra or Kefalotyri cheese

INSTRUCTIONS

In a 4-quart saucepan, add oil and brown the ground beef over medium-high heat until all pink color disappears.
Add the onions and sauté until translucent. Add garlic and sauté until fragrant, about a minute. Add the wine and allow it to simmer a minute or two before adding the next ingredients.
Add, cinnamon, allspice, cloves (if using), salt, pepper, sugar, tomato sauce and water. Bring the heat down to low and simmer uncovered for at least 45 minutes, stirring occasionally. The sauce should be meat with some juice.
Add the parsley and 1/2 tbsp. butter. (The flavors of the sauce will develop the longer if it sits, and it’s sometimes even better the second day after you make it.)
Prepare the pasta according to package directions. Serve pasta with meat sauce topping and don’t forget the grated cheese.
Note: If you cant find Mizithra or Kefalotyri cheese, substitute with Pecorino Roman or Parmesan Cheese

Simply Nutella Mousse

noreply@blogger.com (Mela) — Fri, 10 Jun 2011 12:38:00 +0000

Nutella, a junk food, or rather foodie's marvel, with a European pedigree?

When I first tasted Nutella, I thought for a moment that I was in heaven, although to my disappointment, I was really sitting in my grandmother’s kitchen. I was 6 years old.

Up until this day, I can’t forget the "oh my goodness" feeling I got when I ate that chocolate hazelnut spread. Is it better then chocolate? I'm not sure, but for something that was originally made to trick your mind and your taste buds into thinking it's chocolate, well, it's heavenly- so much so, to the point that it’s an obsession, a habit, or even an addiction. If you think this is merely a foodie’s making a mountain out of a molehill, you're just not among the privileged.

For those of you who would like to be initiated into the pleasures of this velvety chocolate hazelnut spread, why are you still here reading this blog? Run! Run to the nearest supermarket! Fly, if you can! You will find it next to the peanut butter, jam, jelly, marshmallow spreads and several other chocolate hazelnut spread knockoffs that taste perfectly fine, but exist for the sole reason that Nutella is point-blank too good not to imitate.  

Nutella originally comes form Italy and was developed for Italy’s postwar era as a desperate affordable substitute for the chocolate that everyone wanted, but no one could afford to buy.

In 1946 an Italian pastry maker by the name of Pietro Ferrero, needed to find a way to stretch his postwar ration of cocoa. Having hazelnuts over flowing in the piedmont area, he mixed the cocoa he had with ground hazelnuts, cocoa butter and vegetable oil and created "pasta gianduja” or as we know it, gianduja.  His first batch was said to be 660 pounds. Soon it became so popular that children were asking for a "smear" of pasta gianduja.  Pasta gianduja had become so popular that it was renamed Nutella in 1964, and spread to the rest of Europe. In 1983, it crossed the ocean. Its following was so strong that it outsold all brands of peanut butter combined. Random; I think not!

In Europe, Nutella is very popular among children and adults. The French and Italians serve it on crackers or croissants as an after-school snack. Greeks spread it on bread and serve it for breakfast, and some even add a layer of butter beneath it to welcome a sweet and salty awakening of the taste buds. I suspect, however, that most of us, regardless of our zip code, just eat it with a spoon straight from the jar. It's also a common ingredient in various desserts like tortes, layered cakes, and gelatos.

Nutella is not just a junk food with a European pedigree, but an indulgence that feeds the mind and senses. And since sitting on a plane for 10 hours is not a requirement to indulge in heavenly Nutella, I want to share with you what it's capable of... Introducing Nutella Mousse:

Enjoy!

Nutella Mousse

250g Nutella

175g Greek yogurt (Fage)

2 tbsp cream cheese

1 tsp espresso powder, blended with a little hot water

2 tbsp chopped toasted hazelnuts (optional)

1/2 cup whipped heavy cream

Little biscuits for dipping

Cherries and halved hazelnuts, to serve

Directions

1. Mix the Greek yogurt , cream cheese, espresso powder and water mix, and the chopped toasted hazelnuts. Then mix in the Nutella. Spoon into 4 little pots and chill.

2. Serve with whipped heavy cream, little biscuits for dipping, topped with a cherry or any other fruit and halved hazelnuts if you like.

Great Mother's Day Gifts

noreply@blogger.com (Mela) — Wed, 27 Apr 2011 12:14:00 +0000

Whether she's your own mom, the mom of your children, or just a mom you love and admire, be sure to tell her how important she is to you this mothers day. I've assembled a selection of cookbooks that would make great Mother's Day gifts. This selection of books can make her time in the kitchen fun, and the food on your plate amazing.

Around My French Table: More Than 300 Recipes from My Home to Yours

"Here's what the book isn't: It's not Escoffier. It's not Mastering the Art of French Cooking. It's not a by-the-rules book. It's not a textbook. It's too personal to be any of those things." Dorie Greenspan

Doris Greenspan Acclaimed writer and baking guru, and author of the James Beard Award-winning Baking, celebrates French home cooking in this memorable and visually stunning collection. Greenspan, whom has been a part time resident of the city of love for over a decade, focuses on what French people really eat at home. Easy-to-prepare dishes that are full of flavor, yet suitable for just about any time of day. From Bacon and Eggs and Asparagus Salad to Chicken in a Pot to Veal Chops with Rosemary Butter, her offerings are hardy, mostly uncomplicated, and superbly appetizing. She also provides sidebars on a wide range of topics, including whether or not to wash raw chicken, several ways of cooking beets, mussels, and more. She offers variations on classic dishes such as Pot-au-Feu, including recipes for seafood and veggie versions that take minutes instead of hours. Recipes include advice on storing leftovers as well as serving information. The chapter on vegetables and grains is particularly welcome, with delectable gratins, lentil, and rice dishes as well as a baby bok choy and sugar snap dish that will make hard-core carnivores drool. A feast for the eyes and palate alike, this superb collection belongs in every foodie's kitchen. Photos. (Oct.) -and-easy weeknight meals. " Publishers Weekly"

Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans

Now more than ever, Americans are giving careful thought to where their food comes from. And farmers, formerly anonymous suppliers of bounty, are proving an inspiration to chefs everywhere. This book celebrates the collaboration between farmer and chef—and the journey from land to table. Readers are invited along to visit the men and women who grow, herd, ranch, and create artisanal foods that supply the finest restaurant chefs in the country. Harvest to Heat explores this dynamic relationship and paints beautiful portraits of these often unheralded people, even while it offers up a bounty of never before published, easy to cook recipes—100 in all. It will encourage readers to think fresh first and buy food locally, as well as motivate them to cook with the confidence of a four-star chef. " Amazon"

Sarabeth's Bakery: From My Hands to Yours

From her modest beginnings selling fruit spreads, jams, and preserves in specialty shops and opening a bakery café "on what was then a distinctly inelegant Amsterdam Avenue on Manhattan's Upper West Side," the James Beard Award-winning pastry chef's star, like her dough, continues to rise. These days, Levine focuses on growing her brand and expanding into a number of other New York neighborhoods and Key West, Fla. Now, in her first cookbook, she gives a historical overview of Sarabeth's and offers scrumptious descriptions of the baked treats she and her staff regularly make. Chapters cover morning pastries, muffins, breads, pies, cakes, and cookies in great detail. Though recipes calling for homemade puff pastry or croissant dough may prove too complicated for the average home cook, they provide a challenge to the ambitious. Sections on spoon desserts like Crème Brûlée, chocolate and bread puddings, ice creams and sorbets, and spreadable fruits (the item that helped Levine launch Sarabeth's three decades ago) add to the appeal of this handsome volume. "Publishers weekly"

My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness

Award-winning actress and mother of two, Paltrow pays posthumous tribute to her much-adored father who passed along to her a deep love and appreciation for good food. From an early age, she was his eager eating companion and developed a diverse palate that relished everything from egg creams to oysters to blue cheese. Their dining ventures morphed into joint cooking get-togethers where dad instilled the notion that a meal made for one's family is an expression of love. This is evident in the simple and mostly healthy recipes she shares, as prepared for family and friends, in this warm and inviting collection. Paltrow showcases a wealth of dishes, from soups to pastas to main courses and more. Highlights include fried rice with kale and scallions, sole à la grenobloise, and her mother's blueberry muffins. A helpful pantry section includes recipes for basics such as slow-roasted tomatoes and numerous types of stocks. While many recipes are vegetarian, Paltrow does include meat dishes, including cheesy stuffed burgers and cassoulet. Her chapter on side dishes is superb and appealing enough to take center stage, especially her sautéed greens with onions and soy sauce, maple-Dijon roasted winter vegetables, and crispy potato and garlic cakes. Filled with charming personal anecdotes, this book convinces that healthy food can be delicious as well as good for you—and that a father's passion can endure. " Publishers Weekly"

Tsoureki: The Greek Easter Challah Bread

noreply@blogger.com (Mela) — Wed, 20 Apr 2011 15:43:00 +0000

Call me biased, but when it comes to Easter, there's one country that really knows how to celebrate it, and that's Greece. It's not only a religious holiday, but also a religious festival, a party even. People celebrate the resurrection of Christ and with it the rebirth of spring; this is done with singing, dancing, eating delicious foods, and drinking extraordinary wine, all day long.

Easter is the one of the most significant religious holidays in the Greek Orthodox calendar. So much so, that everything comes to a complete standstill. People abandon the city and go to their village or island, and big cities like Athens become a ghost town. During this great escape, lambs are being prepared for the spit, eggs are dyed red, and the sweet smell of "tsourekia" (sweet breads) and "avgokouloura" (egg cookies) baking in the oven tickle your olfactory department at an almost menacing level. And thus, all these preparations are for one Easter Sunday.

Wherever you go to Greece around Easter time, you will find the sweet scented tsoureki being baked and sold everywhere. Bakeries, pastry shops, and even super markets supply them. Tsoureki (pronounced tsoo-REH-kee) is a brioche style bread enriched with sugar and butter. It is traditionally home-baked on the Thursday before Easter Sunday. Embellished with red eggs, tsoureki is given as a gift to family and friends, a sort of gift or blessing for the festive season.

The most popular flavoring for tsoureki is "mahlepi," even though cardamom and mastic are sometimes used. Mahlepi comes from grinding the seeds of the European cherry Prunus Mahaleb. It is such an aromatic spice that a small amount goes a long way. For the Greeks, Mahlepi is not just a spice with a slightly floral flavor, but a spice that evokes a nostalgic warm aroma of evoking thoughts of Easter.

A good tsoureki should be soft, moist and fluffy, yet stringy and chewy. It should have a light crumb; yet, it should be luxurious in taste and smell. If anything, it should be slightly under baked rather than over baked. It is considered a perfect snack to munch on after the midnight Church service on Easter Saturday. In a way, it eases Greeks into the Easter Sunday’s feast of lemon-garlic-roasted potatoes, spanakopita (spinach pie with filo), tsatsiki (yogurt dill dip) and roasted lamb on the spit, especially after many weeks of lent.

The shape of choice for the tsoureki is usually a pleated loaf or wreath; the wreath is the most common shape. The reason for pleated is not only for aesthetic reasons, but also because pleats create segments, so when served, the tsoureki can easily be pulled apart into pieces; therefore, slicing is not necessary. In addition, the ring shape, like the red eggs that embellish it, relates to Easter’s theme of renewal, making the bread ideal for breaking the long Lenten fast. Even though Greeks are known to carry on traditions and customs, it is not for this reason that the tsoureki has endured generations and continents. I would say, with out a doubt, that it’s all in the taste.

Enjoy!

Greek Easter loaf

Makes 1 large or 2 small loaves

500g strong white flour (preferably organic, unbleached)

75g unsalted butter

2 eggs, & 1 lightly beaten

42g fresh yeast or 15 g active dried yeast

3/4 cup milk, warmed until tepid

1/2 cup + 2 tbs sugar

1/4 tsp salt

1/4 tsp mahlepi

1/4 tsp mastic

Grated zest of 1 orange (optional)

1. Place the yeast with the milk and a large pinch of sugar until and leave it till it starts to bubble. Sift the flour and salt into a large mixing bowl then stir in the mahlpi, mastic, and orange zest, if using.

2. Melt butter with sugar till the sugar is melted.

3. Add the melted butter mixture to the flour, and then the yeast mixture. Start to knead the dough vigorously for 8-10 minutes, either in a machine with a dough hook, or by hand on a lightly floured surface. The dough is ready when it feels soft, springy and smooth and leaves a thumbprint when pressed.

4. Shape the dough into a ball and place in a lightly oiled bowl. Cover with a clean, damp cloth or lightly oiled clingfilm and leave to rise until doubled in size (this will take about 1 hour).

5. Knock back the dough on a clean surface by punching the air out and kneading for 1 minute. Divide the dough into 3 equal pieces then roll each piece into sausages, about 40cm long for a large loaf. (Divide into 6 pieces and roll into 25cm lengths, if making 2 small loaves.) Loosely plait the dough, tucking the ends under to secure.

6. Lift the plaited loaf onto a lightly greased baking sheet, cover with a damp cloth or oiled clingfilm then leave to rise for about 11/2 to 2 hours or until doubled in size.

7. Heat oven to 350 F, 180C/Fan, 160C/ Gas 4. Brush the loaf with the beaten egg. Bake for 25-30 minutes until the loaf is golden brown and sounds hollow when tapped underneath. Cool on a rack before slicing.

Easter Note: If making the loaves for Easter, tuck one or more dyed red eggs into the loaves before brushing with egg and baking.

Ode To Sweet Spring

noreply@blogger.com (Mela) — Mon, 04 Apr 2011 23:14:00 +0000

Knock knock! Who's that knocking on my door? Could it be the best looking season of the year? Could that be you Spring?

It's hard not to be excited about spring. After a long cold and snowy winter, spring has finally shown its green little head at our door. It speaks of warmer weather, spring dresses boasting their bright colors, new fresh vegetables, and the passing of a tyrannical winter. Hello beloved Spring! It's nice to see you again.

This is the time of year we start thinking more about lighter fare and more subtle flavors. It's a great time to find the best produce and preparing it simply by letting the ingredients sing on there on accord. Out go the heavy roasts and mashed potatoes, in come the lighter pork tenderloins and spring vegetables. Citrus is on its way out also, and in its path come tender baby carrots, sweet spring onions, peppery arugula, asparagus, artichokes, peas, rhubarb and strawberries. Let us not forget our herbs! Without herbs, there is no spring.

As the famous chinese proverb goes "spring is recognized sooner by the plants rather than men." So plan for some spring eating with family and friends and embrace what mother earth gifts us.

Enjoy!

Spring Pea Ravioli
Serves 8
Cooking Time Prep time 1 hour, cook 10 mins (plus resting)

80 gm 20 gm (¼ cup) 2 tbs	unsalted butter grated parmesan heavy cream
8	sage leaves, coarsely torn
8	basil leaves, thinly sliced
Pasta dough
500 gm (3 ⅓ cups)	plain flour
5 (55gm each)	eggs, lightly whisked
1 tbsp	olive oil
Pea filling
240 gm (2 cups)	spring peas, (use frozen if cant find spring peas)
160 gm (2 cups)	finely grated Pecorino
100 gm (½ cup) 50 gm (1.75 oz)	ricotta prosciutto
40 gm (½ cup)	finely grated parmesan
1 (55gm)	egg

1.	For pasta dough, using a food processor, process flour and 1 tsp sea salt for a few seconds, add eggs and oil and process until mixture resembles fine crumbs. Turn onto a lightly floured surface, knead into a ball and shape into a log. Cover in plastic wrap and rest at room temperature for 30 minutes.
2.	Meanwhile, for pea filling, using a food processor, process peas until finely chopped. Add remaining ingredients and process until well combined. Season to taste with sea salt and freshly ground black pepper and set aside.
3.	Cut dough into 4 equal pieces. Working with one piece at a time and keeping the others covered, lightly flour and feed dough through the rollers of a pasta machine on the widest setting, folding sheet once or twice and feeding through rollers again until sheet is smooth. Reduce settings notch by notch, feeding sheet through until you reach the last notch and sheet is about 2mm thick. Place sheet on a lightly floured 3cm-square 24-piece ravioli tray cutter (see note), pressing lightly. Place a teaspoonful of filling in each cavity, brush edges with water and top with remaining pasta sheet, pressing gently around filling to seal. Using a rolling pin, start at the centre of the tray and roll in both directions until all ravioli are cut and sealed. To remove ravioli, invert tray and tap gently. Transfer to a baking paper-lined and floured tray and freeze. Repeat with remaining dough and pea filling until filling is used up. Makes about 80 ravioli. Ravioli will keep in a container in the freezer for up to a month.
4.	Bring a large saucepan of salted water to the boil. Remove ravioli from freezer, separate and cook until cooked through (6-8 minutes). Drain, reserving 1 cup of liquid.
5.	Add butter and sage to a frying pan and cook until butter foams (about 1 minute). Add reserved pasta water and bring to the boil. Add parmesan and cream. Cook until reduced to a sauce consistency (about 3 minute), then add ravioli and toss gently to combine. Add basil, season to taste and serve.

Note: Defrost peas before if using frozen. It is easier to freeze the ravioli before cooking as they are easier to handle, but they can be cooked fresh, too. You’ll need to start this recipe a day ahead.

Let's do dinner

noreply@blogger.com (Mela) — Fri, 25 Mar 2011 14:30:00 +0000

It is a scary thing to invite a friend or friends over for dinner when, being called "the queen of the kitchen" was never in the list of endearments you have ever received. Especially if your friends are hard core foodies, that can make a 5 course dinner, wearing their 7 inch Jimmy Choo's and not breaking a sweat.

Cooking for friends should be about having fun. Being able to chat with them and drink a glass of Pinot as soon as they walk through the door. You don't want to worry about getting everything ready on time, or having to slave over the new induction top you recently installed for hours.

Simple combinations and stand out ingredients should be the way to go if you are lacking confidence in the kitchen. This way the food speaks for itself. Besides more complex an ingredient the more likely your guests pallet wouldn't be able to appreciate it.

So next time you invite friends over, dont worry so much and have fun. And when your friends tell you how delicious the food was simply smile and say " mmm it was nothing. Did you check out my new 7 inch Choo's.... Now that is something"!

Easy Rib Roast

one 7- to 8-pound beef rib roast (with four rib bones)
1/4 cup olive oil 1/4 cup smashed garlic cloves (about 10 cloves)
1/4 cup canned anchovy fillets
1/4 cup chopped onion
1/2 cup fresh thyme leaves (from about 10 sprigs)
1 spring of Rosemary
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 onion, cut into 1-inch pieces
1 carrot, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 cup beef or chicken stock, or canned low-sodium beef or chicken broth, or as needed
1/2 cup red wine

Tie the roast with cooking twine between the rib bones (in three sections) so it will hold its shape while roasting, and allow it to sit at room temperature for 1 hour.

Preheat the oven to 400°F.

Place the olive oil, garlic, anchovies, chopped onion, rosemary, thyme, salt, and pepper in the bowl of a food processor and process until you have a smooth paste. (Alternatively, chop everything except the oil to- gether, then mash the mixture in a mortar and pestle until smooth; then incorporate the oil.) Set the paste aside.

Place the onion, carrot, and celery pieces in a roasting pan or a metal baking dish that is large enough to hold the rib roast. Using a flexible spatula, smear the paste on all sides of the roast. Set the roast on top of the vegetables and roast in the oven for 1 1/2 hours.

Continue to cook to desired degree of doneness, checking the internal temperature of the roast with an instant-read thermometer inserted in the thickest part. It should read 125°F to 130°F for rare to medium- rare. If you would prefer the roast to be medium to medium-well throughout, add a cup of broth to the pan to prevent the vegetables from burning, and continue to cook up to 30 minutes longer.

Remove the roast from the oven and cut the string.

To carve the roast, detach the entire section of rib bones by slicing along the side of the roast against the bone until it is separated. Turn the roast on its flat side and slice across the grain to the desired thickness. Alternatively, you can serve the beef without separating the ribs: turn the roast on its end (vertically), and while holding it steady with a carving fork, carve slices by cutting against the grain with a very sharp knife. Or (probably the easiest way to envision slicing), lay the roast on a cutting board, ribs down, and carve by slicing the ribs apart.

Strain the juices from the pan and serve on top of meat.

Yield: 8 servings

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Bruléed Apple Cinnamon Pots de Crème

noreply@blogger.com (Mela) — Thu, 10 Mar 2011 22:34:00 +0000

Most novice foodies tend to shy away from making French desserts at home. They believe French desserts are a luxury enjoyed only when dinning out, or after a trip to the local patisserie. That the taste of sophistication that they carry is something that isn't quite achievable in your Ikea kitchen. Well your wrong!

Novice foodies rejoice. Some of the best French desserts are also the easiest to make and the most pleasing to eat. Lets take for instance Pots de creme, or "pots of cream." They are a rich marriage made from eggs, cream, milk, or half and half, and flavoring (typically chocolate). This mixture is then poured in tiny pots that are covered and baked in, that way ensuring that the custard will not develop a "skin"while baking. Also a water bath is used, allowing proteins in the egg to set slowly, resulting in a thick, silky, smooth texture.

When making Pots de creme, there are a few simple rules you should follow. First off, don't dump the sugar directly onto the eggs and let it sit; this causes the yolks to "burn". Yes eggs can burn. They turn into hard little lumps that interfere with your creamy custard goal, your trying to achieve. Rather then dumping your sugar directly onto the eggs try adding the sugar slowly while moving your whisk, this way, the sugar will be gradually incorporated into the eggs.

Second and most important rule is you must temper your eggs. Tempering is when you slowly add the hot liquid into the cold egg and/or yolks, adding only a little bit of liquid at a time. I bet your asking, Why is this so important? Tempering gradually brings the two mixture temperatures together and keeps you from making scrambled eggs. Think of it this way, would you jump into a bubbling hot jacuzzi or would you ease your way into the tube to slowly adjust to the temperature. The same theory applies to your eggs. Cold eggs need to adjust to the hot temperature, and if they dont then your eggs get shocked and you end up having a sweet scrambled egg soup on your hands.

Thirdly strain your mixture. Straining catches any unwanted burned or scrambled eggs and ensures a smooth, flawless custard, worthy of its French heritance.

So novice foodie next time you feel a craving coming on for French deserts, get out your whisk and set to work, cause with a little imagination, and some Pots de creme slipping across the tongue like satin, Paris not that far off! Enjoy!

Bruléed Apple Cinnamon Pots De Crème

yeilds 6 servings

Ingredients

1 medium to large Granny Smith apple,

peeled, core, and cut into cubes (about 1 cup)

1 1/2 tbls unsalted butter

2 tbls sugar

pinch of cinnamon

1 cup cream

1 cup milk

1/2 tsp vanilla

1/2 cup sugar

1/4 ground cinnamon

6 large egg yolks

Position a rack in the center of the oven and preheat to 325F. Coat six 5oz ramekins lightly with non stick spray. Place ramekins in a large baking or roasting pan and set aside.

Melt butter in a medium skillet over medium high heat. Add apples and sauté for 2-3 min until they begin to soften. Sprinkle 2 tablespoon sugar and the pinch of cinnamon on top of the apples and continue to cook for another 4 minutes or until they begin to brown. Remove skillet from heat and divide apples evenly into the custard cups.

In a medium saucepan combine cream, milk, cinnamon and 1/4 cup of sugar. Bring to simmer over medium heat, stirring to dissolve sugar. Remove from heat.

In a medium bowl, whisk together egg yolks and remaining 1/4 of cup of sugar until blended. Gradually whisk about one third of cream mixture into egg mixture. Whisk in remaining cream mixture. Add vanilla. Carefully pour custard mixture through fine mesh sieve into prepared rankings, dividing it evenly.

Place baking pan on oven rack and carefully pour enough hot water into pan so that it comes up the sides of the rankings. Cover pan loosely with aluminum foil and bake for 40-50 minutes, until custard jiggles slightly and are very shiny. Remove ramekins from the water bath and cool on wire rack for 30 minutes.

Refrigerate pots de crème for at least 3 hours.

Just before serving, sprinkle the top of each custard evenly with a heaping teaspoon of sugar. Using a household butane or propane torch, caramelize the top of each custard by heat the sugar until it melts and turns to a dark amber caramel. Let topping set for 5 minutes before serving.

Kok a sweet delight

noreply@blogger.com (Mela) — Mon, 28 Feb 2011 13:53:00 +0000

Can you say "kok" (coke) or "ko ka kia"?

If you're from Greece you're probably smiling right now. If you're not, you are probably asking yourself? Did she say coke? Really?

To begin with, Kok is not, blow, coke, snow, charlie, c, or nose candy! Nor is it your carbonated beverage drink. It is actually your greek equivalent to the Boston cream pie. And of course it is definitely not a pie. It's sort of like a cookie and sort of like a cake: Two palm-size (or smaller) circles of soft, cakey cookie with creamy pastry cream filling in between, dipped in light simple syrup, and topped with a chocolate glaze. A glaze that artfully drips onto the sides of the kok.

Kok is a popular dessert in all of Greece, and is fairly easy to make. It’s also easy to find fresh ready made kok at any zaxaroplasteio (pastry shop). It's is a dessert fit for all occasions, which is the reason for it's popularity. Well that and of course the chocolate glaze, which could be a thin layer of glaze, or a thicker ganache layer made with melted chocolate and cream. But its combination of vanilla pastry cream filling and chocolate topping is what gives it that defined balance of flavors. You can actually taste each component of the kok without any of it overpowering the other. An amazing experience for the tongue, wouldn't you say?

You can also find a few other flavors of Kok. Lots of pastry shops make a strawberry custard version topped with chocolate glaze which is seasonal, as well as a chocolate filled kok rolled into coconut. But its the traditional flavored kok that no one seems to get enough of. So whatever flavor you decide to indulge in or bring as a gift to a friend it is sure to be a hit! Enjoy!

Kok

For the cookies:

2/3 cup of sugar

6 eggs, separated

1 cup of flour

6 1/4 tablespoons of cornstarch

For the filling:

1 cup + 3 1/2 ounces of whole milk

2/3 cup of heavy cream

6 tablespoons + 1 teaspoon of sugar

1 egg

1 egg yolk

1/3 cup of cornstarch

For the syrup:

2/3 cup of water

3/4 cup of sugar

For the chocolate glaze:

4 tablespoons cocoa powder

5 tablespoons sugar

4 tablespoons water

2 ounces margarine

1 egg yolk, beaten

Preheat the oven to 390F (200C).

Cookies

Cream 3/4 of the sugar and the egg yolks. Beat the remaining sugar and egg whites to stiff peak stage. Add half the egg white mixture to the egg yolk mixture, stir lightly and slowly add the the flour and cornstarch. When mixed, add the remaining egg white mixture.

Line a cookie sheet with parchment paper. Using a pastry bag, squeeze out small cookies the size and shape of vanilla wafers: circles about 1 1/2 inch in diameter and 1/4 inch high. Bake for 12 to 15 minutes, until golden. Cool on a rack.

Pastry Cream

Place milk and cream in a saucepan over medium-low heat. Combine sugar, cornflour, egg and egg yolk, and add 1/3 of the warmed milk and cream mixture before it boils. Stir well, then pour back into the saucepan and continue to stir. As soon as the cream melds and begins to bubble, remove from heat. Empty the cream into a clean bowl, cover with plastic wrap, and set aside to cool.

When the cream cools, stir gently with a wire whisk to soften, then place a small amount of cream (1-2 teaspoons) of cream on the flat side a cookie and place the flat side of another on top to create each pastry.

Syrup

Boil the sugar and water together for 2 minutes. Allow to cool slightly, then dip one side of the filled kok cookie in the syrup. Set aside, syrup side up, on wax paper.

Chocolate Glaze

Prepare the chocolate icing by melting the margarine and stir in all the ingredients but the egg yolk. When the mixture is smooth and well combined, stir in the egg yolk. Pour chocolate icing over the cakes. Refrigerate for 2 hours before serving..

Dip the kok into the chocolate glaze on the same side as the syrup.

Refrigerate in a covered pan or dish for 1/2 hour before serving.

Yield: approximately 30-35 pastries

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