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Meyer Lemon Cake

noreply@blogger.com (Pemi) — Sat, 09 Mar 2013 18:49:00 +0000

Aren’t you glad it’s the weekend? I, for sure am more than ready for the next couple of days to be in relaxation pace. I dont know mmmmm maybe …some time to sleep in, have some sunday brunch mimosas with friends, bake this cake, and just generally relax and take a breather from this week madness.

Especially since the first few days of spring, are in full bloom (in some places at least). It doesn't matter if winter is still in full force where you live or if there still is snow outside. It’s nice to hear the whispers of spring that promise to bring sunshine and warmer weather.

Hope you all have a dazzling weekend.

Meyer Lemon Cake

1 tbsp. butter, plus 8 tbsp. melted

2 tbsp. fine dry bread crumbs

1/2 cup whole blanched almonds

1 1/2 cups flour

1 tsp. baking powder

3/4 tsp. fine salt

1 1/3 cups plus 2 tbsp. sugar

2 eggs

1/2 cup milk, at room temperature

2 tbsp. lemon extract

Zest and juice of 2 Meyer lemons

INSTRUCTIONS

1. Heat oven to 350°. Grease a loaf pan measuring 8 1/2" x 4 1/2" x 2 3/4" with 1 tbsp. of the butter and dust it with the bread crumbs. Invert and tap out excess crumbs; set aside. In a food processor, grind the almonds until very fine, about 1 minute; set aside. In a bowl, sift together flour, baking powder, and salt and set aside.

2. Put the remaining butter into a large bowl and add 1 cup of the sugar. Mix with an electric mixer on low speed until combined, about 1 minute. Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds. Add the flour mixture and milk mixture in 3 batches, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a rubber spatula, about 3 minutes total. Mix in the lemon extract. With the spatula, fold in the lemon zest and ground almonds. (The mixture will be thin.) Turn batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean and dry, about 65 minutes.

3. Transfer the pan to a cooling rack. Prepare the glaze: Combine remaining sugar and lemon juice in a small saucepan over medium heat and cook, stirring, until sugar is dissolved, about 2 minutes. (Do not boil.) Brush the glaze over the hot cake. (The excess liquid may pool along the sides of the pan; it will absorb completely as it sits.) Once the cake has absorbed all the liquid, turn it out of the pan and allow it to cool upright on a rack. Once it's cool, wrap the cake with plastic wrap and let stand at room temperature for 24 hours before serving.

Photo and recipe from Saveur

Nutella Rolls with Cream Cheese Frosting

noreply@blogger.com (Pemi) — Mon, 11 Feb 2013 01:07:00 +0000

As February 14th approaches, i've been giving some thought about the importance of a Valentines breakfast. Lets face it, chocolates and bubbly are great, but you need to start the day with something Valentines appropriate to get to the point of bubbly oblivion right? And since Valentines begs for all things chocolate, I am sharing my latest recipe for my greatest breakfast obsession: The Nutella roll. It is like a cinnamon roll but instead of loads of cinnamon sugar within the folds & rolls there is smooth yummy Nutella. Yes a Nutella roll!
What a way to start your day! Crabs loaded with Nutella. A combination that will give you flutters, goosebumps and the urge to hit high pitched notes; can you get better side effects then that? I think not! Enjoy!

Nutella Rolls

Ingredients
2 cups Whole Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
1 packages Active Dry Yeast, 0.25 Ounce Packets
4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
1/2 Tablespoon (heaping) Salt
1 Jar of Nutella

Cream Cheese Frosting:
4 oz Cream Cheese soften
1 1/2 teaspoon vanilla
1 1/2 cups powdered sugar
1 tablespoons milk

Preparation InstructionsFor the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
Spread Nutella on your dough generously.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “should produce about 12 to 15 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/Nutella process with the other half of the dough and more pans. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.

Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make icing: In a large bowl, whisk together the powdered sugar, cream cheese, milk. Splash in the vanilla. Whisk until very smooth. (if to thick add milk a tablespoon at a time to get a spreadable consistency.)

Remove pans from the oven. Let the rolls cool. Once cooled cover the rolls with icing. Be sure to get it all around the edges and over the top. Enjoy!

Photo and inspiration from sunday-suppers.com

Chocolate Truffle Cake with Salted Caramel Sauce

noreply@blogger.com (Pemi) — Mon, 04 Feb 2013 23:44:00 +0000

Goodbye January, heeeeeeello February; a month of handmade hearts, feminine frills and lot of chocolate yumminess! Did i forget to mention the ton of kisses. Real or Hershey's kiss you ask....does it matter? I think not!

Put on your chichi unmentionables, and take out your crystal flutes for some bubbly. Cant have our bubbly feeling lonely, that is why i suggest you pair it with the darkest, most intense chocolate truffle cake ever.

Looking for an even bigger "i'm in the mood for love" factor? Drizzle a rich salty caramel sauce over your truffle, and if that doesn't bring you into the season of romance…i don't know what will! Enjoy!

Chocolate Truffle Cake with Salted Caramel Sauce

Makes: One 9-inch cake
Prep time: 15 min
Cook time: 1 hr 30 min

1 stick plus 1 tablespoon unsalted butter
14 ounces high-quality bittersweet chocolate¼ instant coffee granules
6 eggs
½ cup superfine sugar
¼ cup dark brown sugar
¾ cup light brown sugar
1 teaspoon pure vanilla extract
¼ cup light corn syrup
1 cup heavy cream
1 teaspoon salt
1 vanilla bean, split and beans scraped into a bowl

Preheat the oven to 350°. Grease a 9-inch round cake pan and line with parchment paper cut to fit the bottom of the pan. Set the prepared pan inside a 12-inch pan. In a double boiler, heat chocolate and 7 tablespoons butter until fully melted. Stir until smooth. Let cool for about 5 minutes.

In a large bowl, whisk together the eggs, coffee granules, the superfine sugar, dark brown sugar, ¼ cup light brown sugar and the vanilla until fully incorporated. Add the cooled chocolate mixture to the egg mixture; whisk until smooth. Pour the batter into the prepared 9-inch pan. Carefully fill the larger pan with water until it reaches about halfway up the side of the smaller pan. Tightly cover with aluminum foil.
Bake until top of cake is no longer sticky to the touch, about 90 minutes. Let cool for 10 minutes, then invert the cake onto a plate to cool completely.
In a heavy saucepan over medium heat, combine the remaining ½ cup light brown sugar, the remaining 2 tablespoons butter, the syrup, ½ cup cream and the salt and bring to a boil, stirring occasionally. Boil uncovered until the sauce is very thick and deep golden brown, 10 to 12 minutes. Stir in the remaining ½ cup cream and return to a boil, stirring constantly until the mixture is perfectly smooth. Stir in the vanilla beans. Pour sauce into a heatproof glass jar; refrigerate until just cool (about 2 hours) and spread a thick layer over the cake. Refrigerate the cake until fully cool, about another hour.

Photos and recipe adapted from easyeats.com

Buffalo Chicken Pizza Super Bowl Style

noreply@blogger.com (Pemi) — Mon, 28 Jan 2013 00:30:00 +0000

The big game is just days away, and I'd be lying if i said i was super excited. Can you blame me? Nearly four solid hours of football. Boring! My only solace is the incredible commercials, snacks galore and seeing my friends enjoying themselves. Now, I may not be the biggest sports lover or expert, but I do pride myself on being somewhat a master of party-throwing… so you can be sure that a Super Bowl fete is no exception. Since nothing says ‘Super Bowl party‘ quite like snacks, pizza and apps, (and buffalo chicken is always desired) i kick off super bowl '13 with this buffalo chicken pizza. Enjoy!

Buffalo Chicken Pizza

Ingredients

3/4 pound breaded chicken fingers

Extra-virgin olive oil, for drizzling
1 pizza dough, store bought or from your favorite pizzeria (or your own)
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce, eyeball it
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese, a few generous handfuls
1/2 cup blue cheese crumbles
3 scallions, thinly sliced
Directions
Preheat oven to 425 degrees F.

Cook chicken according to package directions.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from oven and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.

• photo and recipe adapted from Rachael Ray

Guacamole Kickoff

noreply@blogger.com (Pemi) — Tue, 22 Jan 2013 00:14:00 +0000

Are any of you beginning to see signs of super bowl madness around you yet? Since we’re closing in on the big kickoff, I thought it was the perfect time to tackle a simple and healthy appetizer for your Super Bowl festivities that even the most "macho" of men will love.

Lets face it, game time is all about snacks galore. There are a few guest though, that would like to have a healthy choice. Healthy choice and super bowl an oxymoron for sure, but hey who am i to judge. That is why i always have some healthy options to offer guests, and this guacamole has always been a favorite of mine.

While traditionally guac is associated with bad mexican restaurants and oily food, (far from healthy) guac in its self is full of vitamin B6, vitamin C, folate and copper. Guacamole is also high in monounsaturated and polyunsaturated fats as well as lutein, which is important for eye health. Additional nutrients include vitamin A, niacin and magnesium.

So treat the macho men and your guest to a healthy but yummy snack. And remember healthy and football need not be an oxymoron. Enjoy!

Guacamole

Ingredients
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

* Recipe adapted from Alton Brown, Photo from Foodnetwork

Arrabiata is ssssspicy!

noreply@blogger.com (Pemi) — Thu, 17 Jan 2013 17:10:00 +0000

You know those nights when you’re starving and want something simple and yummy… but don’t feel like going to the grocery store or cooking for hours? My answer, Arrabiata. A spicy Italian pasta sauce. Characterized by the use of simple, but fresh, ingredients. Since the word Arrabiata mean "Angry" in Italian (and we are referring to a red sauce,) it goes with out saying that the sauce always features tomatoes and hot chili peppers, either fresh of dried.

You can use this basic recipe and change it up however you like: different herbs, different citrus fruits, different seasonings. You can even have a different attitude and see how that affects the flavor of the plate!

Just kidding. But what you can change is what you wear each time. Choo's and Arrabiata; now that's a fun combination!

Spaghetti Arrabiata
Yield: 4 servings

Ingredients:
1-2 tbsp. extra- virgin olive oil, plus more for drizzling
3 cloves fresh garlic, smashed
1 tbsp crushed dried red pepper flakes
kosher salt and freshly ground black pepper, to taste
1 28-oz. can pureed tomatoes
10 fresh basil leaves, chopped
1/2 tsp oregano dried
Grated Parmesan cheese, for garnish
1 lb. dry spaghetti pasta (or linguine)

Method:
Heat 1-2 tablespoons of olive oil in a large saucepan over medium-high heat.
Add garlic, and cook for 3-4 minutes until softened and slightly browned.
Meanwhile, in a large pot of salted boiling water, cook the spaghetti for 6-8 minutes until al dente.
Add red pepper flakes, oregano, a pinch of black pepper, then pour in the tomatoes.
Drizzle lightly with additional olive oil, stir, and simmer uncovered for 10 minutes; add chopped basil towards the very end of cooking time.
Drain the spaghetti, reserving about ½ cup of the pasta water.
Transfer the pasta to the tomatoes, only adding pasta water to thin the sauce as needed.
Drizzle with olive oil as desired.
Cook for 1-2 minutes, until the pasta holds the sauce.
Garnish with grated Parmesan cheese and a drizzle of olive oil to finish.

Tricks for easy pasta:

The water needs to taste like the sea when boiling because dry pasta is not seasoned. Boil dry pasta for less time than the box directions since you will finish the pasta off in the sauce.

Arrabiata is a great, spicy base to make other sauces. A simple addition of capers, peppers and tuna you can make a simple puttanesca sauce, or adding some mushrooms, onions and olives makes an easy cacciatore. Add a touch of cream for a great, easy pink sauce.

Sweet and spice laden Baklava

noreply@blogger.com (Pemi) — Tue, 20 Nov 2012 20:34:00 +0000

photo from Australian Gourmet Traveller

Baklava a classic dessert of fillo, nuts & honey with hints of cinnamon and spices is soooooooo yummy…but it’s hands down the yummiest when it’s homemade. It dosent matter who's home it is that it comes out of. It can be anyone’s home. A homemade baklava tends to have a lot more flavor…a lot more freshness…a little more somethin’ somethin’ than the vacuum sealed store brought alternative. Its true! Not that I buy a lot of baklava (what would my greek grandmothers say if they thought i bought baklava and not make it from their secret recipe.) But still.

Baklava makes a great Christmas treat, and since christmas is right around the corner it is the perfect opportunity to give, a whole pan to someone you love or split it up into portions and gift them in nicely crafted little boxes or bagies. Your recipients will love you even more than they already do. Is that possible well there is only one way to find out!

Here’s how you make it:

First: Enroll in our Baklava making class either on November 29th, 7-8:30pm or December 5th, 7-8:30pm. $40/person. This includes hands-on instruction, baklava recipe and your own take- home tray of baklava ready to bake for your next holiday get together or your own pleasure.

Next: Make a tray of scrumptious baklava on your own and let the lovin' begin.

2 Opportunities for This Class:
St. Athanasius Greek Orthodox Church, 4 Appleton Street, Arlington MA November 29th, 7-8:30pm
December 5th, 7-8:30pm

Please reserve your space by sending an email to: LittleHalosPTO@gmail.com. $40/person (includes hands-on instruction, baklava recipe and your own take- home tray of baklava)

Blueberry love

noreply@blogger.com (Pemi) — Mon, 27 Aug 2012 16:01:00 +0000

Hi, everyone, I hope you all had a relaxing weekend enjoying the last of the summer weekends. Today I’d like to celebrate my most important fruit of the summer…blueberries. On the weekend I baked two of these loaves (cakes really) one was meant for a girls brunch, but never made it through the afternoon.

By God’s good graces, today’s recipe is simple and quick to just throw together before running to get breakfast done. After the batter is whipped up, and the blueberries are mixed in, bake it for about 50 minutes. Simple! And that’s how I bring my favorite summer berry into my cakes. And ladies please don't forget to use really Greek yogurt for the yogurt the recipe calls for, Fage yogurt to be exact. Enjoy!

Zingy Blueberry-Lemon Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, Greek Fage yogurt and Juicy blueberries. Is then lightly brushed with a lemon syrup then drizzled with a vanilla glaze.

Blueberry Lemon Yogurt Loaf

For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the Vanilla Glaze:
1 cups confectioners’ sugar, sifted
2 tablespoons vanilla extract
1 tablespoon water
Directions:

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.

In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

To make the vanilla glaze, in a small bowl, whisk together the confectioners’ sugar and 2 tablespoons of the vanilla extract and water. The mixture should be thick but pourable. Add up to another tablespoon of water if the mixture is too stiff. Pour the glaze over the top of each loaf and let it drip down the sides. Let the glaze harden, about 15 minutes, before serving.
Yields: 1-9×5 loaf

Apricot dreams

noreply@blogger.com (Pemi) — Tue, 14 Aug 2012 22:41:00 +0000

Have you all been making the most out of your summer? Of course, you have danced around the beach with you new Marc Jacobs Bikini, and strolled down wearing your DVF wedges. But have you really made the most of your summer season. Did you take a bite out of that freshly cut peach from your farmers market stall or ate a wedge of freshly cut watermelon and letting the juices run down the side of your mouth. I know i haven't. Once August 1st strolled right in, I fell into a minor panic that I hadn’t made the most of the summer fruit season. I realized that I hadn't made my apricot jam or my Greek Cherry spoon sweet that pairs heavenly with the Greek Fage yogurt, So, it’s crunch time. I’ve created a to do list of all the things I’d like to make before the end of the month, and at the very top of it is my Jam. I hope you give it a go and enjoy summer all year round!

Apricot Jam

six 1 cup (250ml) jars

2.5 pounds fresh apricots
1/2 cup water
6 cups sugar
1 vanilla bean

One lemon, halved

optional: 1 tablespoon amaretto

Halve apricots, remove pips and slice halves into half again. If you wish, crack a few apricot kernels and add them to each jam jar you plan to fill. Place these in a big saucepan with the water, cover and cook on medium high until the fruit has softened right down. Add the sugar and the vanilla bean, scraping the seeds into the hot fruit. Cook uncovered skimming off any foam that rises to the surface. As the mixture thickens stir frequently to make sure the jam doesn't burn on the bottom. Place a small plate in the freezer and cook the fruit mixture for about 5 minutes at a rolling boil. To test if it’s ready, just drop half a teaspoon full of the jam onto your cold plate. Let it sit a minute and then push your finger through the middle of the jam. If it wrinkles and is feeling nice and thick then it’s ready. If not continue to cook, then re- test the jam until it reaches that consistency. Once done stir in the lemon juice and amaretto, if using and ladle the jam into clean jars. Cover tightly and let cool to room temp. Once cool refrigerate until ready to use.

Storage: I find this jam will keep up to one year if refrigerated. If you wish to can it for long-term preservation, you can refer to the USDA Canning Guidelines for techniques.

Europeans often crack a few apricot kernels open and add one to each jar before pouring in the jam, which isn’t meant to be eaten, but gives the jam a subtle, bitter almond-like flavor.

The jam recipe has been adapted from one by David Lebovitz.

Chocolate Espresso Jello

noreply@blogger.com (Pemi) — Mon, 06 Aug 2012 18:39:00 +0000

Have a happy Monday, everyone! How was your weekend? As predicted, mine was a total stresser: 2 kiddie birthday parties, errands and a house hold that needed plenty of work. In the midst of all that, I found time to make a 2 tier cake (for one of the parties), blueberry muffins, and blueberry pancakes for Sunday's breakfast. All i wanted to do was relax and make jello. A Chocolate Jello to be exact. A chocolate jello i could share with my chocoholic friends.

Knowing i had no time what so ever to make a simple jello, i still couldn't get it off my mind. This fantasy had to become reality and therefore inspired today’s recipe. I’d love to share it with you and hope that you to would have a sweet chocolaty weekend as i. Enjoy!

Ingredients

Espresso Sauce (optional)

1 large egg yolks

2 tablespoons sugar
3/4 cup milk1 teaspoon instant espresso powder, (I'm sure if you don't have the granules you could use instant coffee granules)

With a whisk, whip the yolk and 1 tablespoon of sugar in a bowl until well combined.

In a heavy non stick saucepan, mix together the milk, remaining sugar, and espresso granules and bring to a boil.Pour one-third of the milk mixture into the yolks, whisking constantly. Return the egg yolk mixture to the pan and cook over moderate heat, stirring constantly until thick enough to coat the back of a wooden spoon.Pour through a mesh strainer and cool to room temperature, then cover and chill.

Crust

1 1/4 cups chocolate wafer crumbs
1/3 cup (75 grams) unsalted butter, melted

In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the 8 inch spring form pan. Cover and refrigerate while you make the filling.

Gelatin

7 oz. semi sweet chocolate
1 1/2 cups milk1/2 cup heavy cream
3 1/2 teaspoons gelatin powder
3 1/2 tablespoons sugar
1 tablespoons Dutch-processed cocoa powdera pinch of salt

Pour 3 tablespoons of water into a medium bowl and sprinkle the gelatin on top. (make sure all of the gelatin is well hydrated. Add drops of water if not fully hydrated.)

Chop the semi sweet chocolate and place in bowl.

In a heavy 2 quart saucepan, whisk together the milk, heavy cream, sugar, salt, and cocoa powder and bring just to a bare simmer, stirring gently. Make sure sugar has melted.

Remove from heat and add the gelatin mixture, gently stirring to combine. Add this to the chopped chocolate. Stir until completely cooled.Cool to room temperature and pour into cooled crust.Cover with plastic wrap and chill for at least 3 hours or until set and cool.

To unmold the gelatin, grease the inside of the pan with vegetable oil before pouring the gelatin mixture inches Run a sharp knife against the sides of the mold to gently separate the filling. Invert a serving plate on top of the cup and invert both the plate and cup in one motion. Shake slightly to loosen if necessary and unmold. It may take a few tries and patience.Spoon chilled espresso sauce right over the dessert.

Sunny Greek Salad

noreply@blogger.com (Pemi) — Wed, 01 Aug 2012 16:06:00 +0000

No Greek summer would be complete without island hopping, soaking up the Grecian sun and eating a 'Horiatiki," or as we know it, the "Greek salad". Ripe juicy tomatoes, crisp European cucumber, crunchy yellow onions, Kalamata olives, fragrant Greek oregano, extra virgin olive oil, and let's not forget the feta cheese (and not a leaf of lettuce)... these are the ingredients that secure this salad as a world-wide favorite, whether an appetizer, side dish, main course, or even a snack.

Even if you haven't had the pleasure of soaking in the Grecian sun while dining at a small taverna (or Greek-style restaurant) by the beach, while wearing your bikini and Havaiana flip-flops, you definitely had the pleasure of knowing a Greek salad at some point or another. Unfortunately, I have come to tell you that you have been dooped, played for, bamboozled. What most of you think is a Greek salad, is not in fact a traditional Greek salad or Horiatiki; it is the Greek American interpretation of the Greek salad. A marriage of convenience between a garden salad with tons of creamy "Greek" dressing (whose dressing in fact is far from Greek) and feta, of which the outcome is grounds for a speedy divorce. A traditional Greek salad should have no lettuce, spring mix or any other kind of green leaf other then the dried Greek oregano; further, Greeks have never included any creamy dressing concoctions on their vegetables other than the famous "avgolemono”, but that's a discussion for a cooler day. A real Greek salad is dressed with simply extra virgin olive oil, oregano, salt and pepper.

The Horiatiki appeared when tourism increased in the 60's and 70's, and Greek dishes were gaining popularity. A creation made by the 'wannabe' restaurateurs of the time, that wanted to charge more for a simple salad of tomatoes, cucumbers, and onions which had fixed pricing from the government. Therefore, with the addition of a slab of feta cheese, they accidentally created this wonderful salad while inflating the price.

Nonetheless, the Greek salad, with its beautiful color composition and bold flavors, made its way as a summer salad in every Greek household, and eventually all over the world. The unique combination of summer vegetables with extra virgin olive oil, Greek feta and Greek oregano won our hearts and our taste buds.

Grab your havanianas and your SPF, and start your island hoping, and when your tummy grumbles and hunger strikes, feed it at the local seaside taverna. Your reward, not only the Grecian sun, but the "horiatiki" you will be enjoying!

Greece: Agia Paraskeui Beach near the Ionian Sea in the area of Sivota, in Thesprotia.

Horiatiki aka Greek Salad

4-5 large, ripe, tomatoes
1 large red onion
1 cucumber
1/4 pound (113.5g) of Greek feta cheese, sliced or cumbled
dried Greek oregano (rigani)
sea salt
top quality extra virgin olive oil
1 dozen Greek olives (Kalamata, green Cretan olives, etc.)

Wash and dry the tomatoes, cucumber. Clean off the outer skin from the onion, wash, and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.
Combine the tomatoes, cucumbers and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled, and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), drizzle the oil over the top, and serve with crust bread.

Tips: Before you cut the salad, place all the vegetables in the refrigerator for an hour. The coolness of the ingredients brings out the flavors.

Summer Cheesecake

noreply@blogger.com (Pemi) — Mon, 16 Jul 2012 13:41:00 +0000

Can you believe that summer is almost reaching its half point? If you’re in denial (like me) and the calendar dosen’t persuade you of this then, the temperature certainly should. As usual during this season, I fall into a berry frenzy and cant stop eating berries the season has to offer (blackberries are my fervor now a days).

Due to my recent berry/health frenzy the lack of sugar consumption (after all it is bikini season) has brought on some serious sugar cravings. With my berry kick in mind, and sugar cravings whispering in my ear I thought I’d use my all time fav dessert and tackle both my sugar and berry desire. Lemon Blackberry Cheesecake. Enjoy!

Lemon Blackberry Cheesecake

Ingredients
Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar

Filling:
20 ounces cream cheese
1 cup sour cream
1 cup sugar
1 tablespoon vanilla extract
2 tablespoon all purpose flour
2 eggs
3 yolks
Pinch of salt
1/3 cup heavy cream
¾ pint of blackberries
2 tablespoons sugar
zest and juice of half a lemon

Topping:
2 cups sour cream (475 ml)
1/3 cup powdered sugar (35 g)
1 teaspoon vanilla

Directions
Preheat oven to 325 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 8-10 minutes. Cool.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, divide between two bowls.
In a food processor or blender, purée 3/4 pint of the blackberries. Put the blackberries through a sieve. Add the lemon zest and juice. Pour the sieved purée into one bowl of the cheese mixture, mix well.

Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top.

Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour.
Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.
Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.

Remove the cheesecake from the water bath. Run a knife along the edge of the cheesecake. Spread an even layer of sour cream topping and place in the refrigerator for 6 hours to completely cool before serving.

To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

Patriotic pops

noreply@blogger.com (Pemi) — Tue, 26 Jun 2012 13:43:00 +0000

Ladies, are you looking for some Patriotic inspiration? Bored and in need of a spectacular yet easy dessert that will keep the crowd coming back for more? Whether you’re hosting a 4th of July get-together and serving up burgers and hotdogs or hosting a playful patriotic clambake party, these spectacular red, white and blue treats are guaranteed to make your party a sweet as well as a spectacular celebration. Enjoy!

Haute Chews: Sweet Warm Hues

noreply@blogger.com (Pemi) — 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 (Pemi) — 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 (Pemi) — 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 (Pemi) — 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 (Pemi) — 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 (Pemi) — 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 (Pemi) — 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 (Pemi) — 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 (Pemi) — 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 (Pemi) — 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 (Pemi) — 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 (Pemi) — 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.