$h*t I Bake

Maine Shrimp on Grits with Crispy Prosciutto

2014-08-10T12:30:00.000-07:00

This recipe comes from one of my all-time favorite cookbooks: Barton Seaver's For Cod and Country - Simple, Delicious, Sustainable Cooking. Mike and I went back and forth on whether we'd make it again or not. There is no denying that this is an excellent dinner, but the prosciutto and butter with shrimp are so rich, that next time I'd serve it with a light salad (maybe frisee with grapefruit, or some other citrus.)

As Barton tells you in his book,
"Grits are good. Grits are great. I don't often think to make them, but when I do, I remember what I've been missing. The process for making grits is not all that different from mill to mill, but there are a number of great artisanal producers of grits worth seeking out. The difference is that the small guys tend to treat grits as a seasonal crop. The mass-produced grits we are used to always taste old. I learned this in Italy, where polenta is ground only when the corn kernels have dried just long enough on the cobs. In Italy, you eat polenta in the winter and spring, and fresh corn in the summer and fall. Small producers of grits, such as Anson Mills, treat their product in the same way. Look for them locally or online. Here I've paired grits with Maine shrimp, whose season frums from winter to mid spring."

We broke Barton's Italian Rule and made this dish in high Summer. We could not find Maine shrimp, so I had to substitue with Mexican shrimp. And the only grits to be had were instant grits (which I'm sure Barton would find to be stale, although made with milk, were a creamy and delicious base for the rich shrimip and prosciutto.)

Ingredients:
- 2 cups milk
- 2 cups water
- Salt
- 1 cup coarse ground grits (I used instant grits)
- 4 slices prosciutto, sliced into very thin strips
- 2 tablespoons butter
- 1 small onion, thinly sliced
- 2 cloves garlic, sliced
- 1 pound Main shrimp, picked over for pieces of shell (I could only find Mexican shrimp at our local fish market)

Directions:
In a medium saucepan, bring the milk and water to a simmer. Season with salt and slowly whisk in grits. Stir constantly for about 6 minutes over medium heat. Reduce the heat to the lowest setting possible and cover the pot. Allow to cook for about 20 minutes, then let rest off the heat.
*Note: instant grits cook much faster, so adjust time according to directions on box.

Saute the prosciutto strips in the butter over medium heat until crispy, then transfer them to a plate. Add the onion for a few minutes, until the onion is translucent. Add the shrimp and saute for about 3 minutes, until just cooked through. Remove the pan from the heat. Season to taste with salt.

Divide the grits among 4 serving bowls. Spoon the shrimp and onion mixture over the top, garnish with the crispy prosciutto, and serve.

Summer Panzanella

2014-08-07T13:50:00.002-07:00

Shown here with Grilled Flank Steak with Chile Spice Rub.

I've had this recipe flagged for over two years and finally had a chance to make it. Eli and Max Sussman do not disappoint! As they say in their cookbook, This is a Cookbook, they take croutons very seriously (you make them fresh.) Because we took this to the Bowl with us, I packed the tomato, cheese and basil mixture (already dressed) separate from the croutons and combined at our picnic table, just before serving.

This was worth the wait. Exquisite!

Ingredients:

- 3 Heirloom or 6 Plum Tomatoes, Ripe but Firm, Cored and Cut into Big Chunks

- 2 Garlic cloves, 1 minced and 1 crushed, but left whole

- 2 Tbsp Sherry Vinegar

- 2 Tbsp Balsamic Vinegar

- 1 Tbsp Extra-Virgin Olive Oil, plus 1/4 cup, plus more for drizzling

- 1/2 cup packed fresh Basil Leaves, plus more for garnish

- Salt and freshly ground pepper

- 1 Loaf Crusty Sourdough Bread, unsliced

- 1 ball fresh Mozarella Di Bufala or Cow's Milk Mozarella

Directions:

Preheat the oven to 400 degrees F.

Put the tomatoes in a large bowl and add the minced garlic, 1 Tbsp of sherry vinegar, 1 Tbsp of the balsamic vinegar, and the 1 Tbsp olive oil. Tear the 1/2 cup basil leaves into the bowl and season generously with salt and pepper. Toss the mix well. Set aside so the flavors can develop while you make the croutons.

Slice the crust off the bread loaf and tear the bread into roughly 2-inch pieces. Pile onto a baking sheet and toss with the 1/4 cup olive oil, a generous sprinkling of salt, and the crushed garlic. Spread in a single layer and bake until the croutons are golden brown on the outside and still chewy on the inside, about 12 minutes. Remove from the oven, tranfer to a bowl, and drizzle with the remaining 1 Tbsp of each of the vinegars. Toss to combine.

To assemble the salad, arrange the croutons and tomatoes in a nonchalant manner on a large serving platter. Tear apart the mozzarella and drape the pieces over the bread and tomatoes. Garnish with a few more basil leaves and another drizzle of olive oil. Serve right away.

Grilled Flank Steak with Chile Spice Rub

2014-08-07T13:44:00.005-07:00

Makes an amazing picnic dish!! Enjoyed here at the Hollywood Bowl.

Mike and I had tickets to see Barry Gibb at the Hollywood Bowl (it was an incredible night!) I take no credit for this amazing Flank Steak he made. My job was the Summer Panzanella that we had with it. These two dishes made for an epic picnic meal, with a gorgeous bottle of Ravenswood Zin to compliment them.

Both Recipes come from This is a Cookbook - Recipes for Life, by Eli and Max Sussman.

Ingredients:
- 2 Tbsp Kosher Salt
- 2 Tsp Ground Cumin
- 2 Tsp Ground Coriander
- 1 Tsp Paprika
- 1 Tsp Freshly Ground Black Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Cayenne Pepper
- 1 Flank Steak, about 3lb
- Oil for grill

Directions:
In a baking dish large enough to fit the steak, stir together all the ingredients for the spice rub. Add the steak and turn to coat thoroughly with the rub, pressing with your fingers to help it adhere to the meat as needed. Cover and let marinate in the fridge for at least 1 hour and up to 6 hours. When you are ready to cook, let the steak come to room temperature while the grill is heating.

Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Rub the grill rack with oil.

Place the flank steak directly over a hot area of the grill and let it sit for about 3 minutes. Rotate the steak 90 degrees, and again don't move it for another few minutes. Turn the steak and repeat the process to grill the second side: 3 minutes without disturbing, rotate, 3 more minutes. An instant-read thermometer inserted into the thickest part will read 130 degrees F for medium-rare. Finish cooking on a cooler part of the grill, if you like your steak medium.

Cover the steak loosely with the foil and let rest for 10 minutes. Carve it against the grain into slices about 1/2-inch thick and serve.

Avocado, Cherry Tomato, Pine Nut, Lime Vinaigrette

2014-07-06T13:48:00.005-07:00

This is a simple and delicious side dish from The Lemonade Cookbook - one of my favorite LA restaurants (it's Cafeteria-Style and full of yummy comfort foods and healthy, fresh salads + it's namesake, custom lemonades).

From the authors, Alan Jackson and Joann Cianciulli:

"One of Lemonade's most beloved dishes, this simply delicious vegetable side places avocados front and center. Avocados are Mother Nature's butter, packed with good fat, fiber and a whole host of vital vitamins and minerals. Plus, their smooth, creamy texture and earthy flavor allow them to shine in just about everything. The key here is to cut the avocados into large chucks and not mash the pieces like guacamole, so you can sink your teeth into the supple, silky flesh."

Ingredients:
(For the Salad)
- 4 firm-ripe Hass avocados, halved, pitted, peeled, and cut into chunks
- 1 pint cherry or grape tomatoes, halved crosswise
- 1/4 cup pine nuts, toasted (I bought mine already toasted, from Trader Joes)
- 1/4 cup Lime Vinaigrette (recipe follows)
- Coarse salt and freshly ground pepper

(For the Lime Vinaigrette)
- Juice of 2 to 3 limes, (about 1/4 cup)
- 1 tablespoon honey or agave nectar
- 1 teaspoon Dijon Mustard
- 1 garlic clove, minced
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 2/3 cup canola oil
- 3 tablespoons chopped fresh cilantro leaves

Directions:
(For the Salad)
In a mixing bowl, combine the avocados, tomatoes, pine nuts, and vinaigrette. Toss gently, taking care not to smash the pieces of avocado (the next time I make this, I will cut the avocado even larger; it was very hard not to mash the pieces, even when stirring gently.) Season generously with the salt & pepper. Serve chilled.
Makes 4 cups

(For the Lime Vinaigrette)
In a blender, combine the lime juice, honey, mustard, garlic, salt and pepper. Blend on medium speed for a few seconds, and then reduce the speed to low. With the motor running, slowly add the oil until emulsified. Pour into a container or jar and mix in the cilantro. Keep any leftover vinigraitte covered in the refrigerator for up to 1 week.
Makes 1 cup

French Toast BLT with Roasted Garlic Vinaigrette

2014-06-15T14:42:00.002-07:00

Shown Here with Fruit Salad, Homemade Bloody Mary and Father's Day Love

This one tops in the Greatest Of All Time Breakfasts, rivaled only by Farm Egg Baked in Celery Cream. It has everything you are looking for in a brunch meal - decadent, cheesy, rich and filling. A little on the heavy side, but paired with a Bloody Mary, I'm telling you, Heaven on a plate.

Cooked only a few short hours ago, I had to post immediately. This took 2 hours to prepare (you make the Vinaigrette from scratch, which is 30 minutes - can be done ahead of time) and about 20 minutes to eat (we gobbled with a fussy baby crying through....ahh parenthood.) Still, Mike thoroughly enjoyed his special Father's Day Meal.

From Esquire's, Eat Like a Man.

(Serves 6)

Ingredients (for the BLT):

12 Thick Slices Smoked Bacon

2 cups heavy cream

5 large eggs

coarse salt and freshly ground black pepper

6 slices Challah bread, at least 1" thick

2 tbsp canola oil

2 1/2 cups grated Gruyere cheese

12 slices ripe tomatoes (about 3 small)

6 cups arugula, cleaned

Roasted-Garlic Vinaigrette (recipe follows)

Ingredients (for the Vinaigrette):

3 heads garlic

olive oil for drizzling

2 tbsp sherry vinegar

1 tsp Dijon mustard

coarse salt and freshly ground black pepper

Directions (for the Roasted Garlic Vinaigrette):

Preheat the oven to 375 degrees F. Slice the tops off the garlic so the cloves are exposed. Place the heads in a baking dish and drizzle with the olive oil. Cover the pan with foil and roast until the garlic is golden brown and fragrant, 20 to 25 minutes. Remove the garlic from the oven. Cool briefly before squeezing the cloves out of their skins into the bowl of a blender. Combine the vinegar and mustard, blending until smooth. With the machine running slowly drizzle in 3/4 cup olive oil. Keep the blender running and season with salt and pepper.

Directions (for the BLT):

Preheat the oven to 350 degrees F. Place the bacon on a rimmed baking sheet and bake until crisp, 10 to 15 minutes. Leave the oven on.

Combine the heavy cream and eggs in a bowl and whisk to thoroughly blend. Season the mixture with salt and pepper to taste. Soak the bread in the mixture for 15 minutes, then turn the slices over and soak for an additional 10 to 15 minutes.

Place a non-stick skillet over medium heat. Add the canola oil. Once the oil is hot (it will shimmer slightly), fry the challah slices on each side until golden brown, working in batches. Transfer the challah to a baking sheet and place in the oven. Bake until the custard is cooked through, 6 to 8 minutes; the bread should souffle, or puff up.

Remove from the oven. Cover each slice with grated cheese, and return the pan to the oven to melt the cheese. Once the cheese is melted, about 4 minutes, remove from the oven.

Put 2 slices bacon and 2 slices tomato on each slice of challah and drizzle with some of the vinaigrette. Toss the arugula with the remaining dressing (or enough to coat) and place atop each piece. Serve warm.

Beans with Kale and Portuguese Sausage

2014-06-12T20:36:00.001-07:00

The first time I made this was to celebrate my friend finally ending a toxic relationship. It's as warm and comforting now as it was then. Not terribly hard, and you can quick-soak the beans using the directions on the bag, so you don't have to plan ahead more than a few hours.

Found this guy on Epicurious.com.

Epicurious Tip: Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like this; they will add great depth to tomato sauces and vegetable-centric soups, too.

Ingredients:
1/4 cup olive oil, plus more for drizzling
8 oz Portugues sausage (such as linguica) or kielbasa sausage, sliced 1/2" thick
1/2 medium onion, sliced
4 garlic cloves, mashed
Kosher salt, freshly ground pepper
1 cup dry white wine
1 small piece Parmesan rind (optional)
2 chiles de arbol or 1/4 teaspoon crushed red pepper flakes
1 sprig thyme
1 bay leaf
4 cups low-sodium chicken broth
1 15-ounce can diced tomatoes
1 1/2 cups dried cranberry, navy or cannelli (white kidney) beans (about 10 ounces), soaked overnight, drained
4 cups baby kale or baby mustard greens
1 tablespoon fresh lemon

Directions:
Heat 1/4 cup oil in a large heavy pot over medium heat. Add the sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.

Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil.

DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.

Lemon-Stuffed Grilled Branzino with Herbed Roasted Potatoes

2014-06-07T20:28:00.004-07:00

This is an incredible, Farmer's Market-Style Summer Meal. The Branzino was a recipe I found online when we (ironically) found a beautiful piece of Branzino at the Torrance Farmer's Market. The potatoes from my all-time favorite - The Good Housekeeping Cookbook. Enjoy!

(For the Potatoes)
Ingredients:
2 tablespoons butter
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/8 teaspoon coarsley ground pepper
1 1/2 pounds small red potatoes, cut in half

(For the Fish)
Ingredients:
Four 1-pound whole branzino - scaled and gutted, heads and tails removed
4 thyme sprigs
4 bay leaves
2 lemons - 1 thinly sliced, 1 cut into wedges
1 tablespoon extra-virgin olive oil
Finely chopped parsley, for serving

(For the Potatoes)
Directions:
Preheat oven to 450 degrees F. In 3-quart saucepan, melt butter with parsley, lemon peel, salt and pepper over medium-low heat. Remove saucepan from heat; add potatoes and toss well to coat.

Place potatoe mixture in center of 24" by 18" sheet of heavy-duty foil. Fold edges over and pinch to seal tightly.

Place package in jelly-roll pan and bake until potatoes are tender when potatoes are pierced (through foil) with knife, about 30 minutes. Makes 6 accompaniment servings.

(For the Fish)
Directions:
Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.

Grill the branzino over high heat, turning once, until browned and crsip and just cooked through, about 7 minutes per side. Serve right away, passing salt, lemon wedges and parsley at the table.

Peanut Butter and Jelly Bars

2014-05-04T13:39:00.005-07:00

Perfect for a Picnic, BBQ or any Summer Function

It's amazing how long it's been since I've put up a post.; lot's of big life changes that have prevented me from having much time to cook, let alone blog. I'm excited to be back and sharing some new delicious recipes with you!

A quick recap regarding my absense:

For starters, I had a baby-girl a little over 1-year ago. Her name is Finley and she is an incredible, fierce little monkey. I didn't understand the depth that I could love until she entered my world.

My 80 mile-commute (round trip) became virtually unbearable, when I went back to work after Finley's birth. The dynamics at my office had changed as well, leaving my days far less fulfilling. About 1 month ago, I was laid off. It was a surprise and a disappointment, but a blessing and relief.

Presently, I am designing for a few different companies on a freelance basis. I am happier and healthier than I have been in a long time. I see my daughter for breakfast and dinner every day, and I'm actually exercising, hanging out with friends and cooking! It's wonderful.

These little bars are from an incredible book, called Baked Explorations - Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. They are a gourmet version of a classic combo. Definitely time-consuming, especially the sweet pastry dough, but sooooo worth it! I can't wait to use these for school events when my baby-girl is older. This batch was served at a BBQ-themed dinner party, we threw last weekend. A total hit!

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Ingredients:
For the Sweet Pastry Dough
1/4 cup granulated sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large egg

For the Peanut Butter Filling
1 cup (2 sticks) unsalted butter, at room temperature
2 cups smooth peanut butter or 1 cup smooth peanut butter and 1 cup chunky peanut butter
1 3/4 cups confections' sugar
1/2 teaspoon pure vanilla extract

For the Crumb Topping
3/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/3 cup firmly packed dark brown sugar
2/3 cup rolled oats
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces

For the Assembly
2 heaping cups good-quality jelly or preserves

*Baked Note:
"This is a rare peanut-butter flavored dessert for which you can easily replace the smooth peanut butter with a chunkier variety in equal parts. I almost always make the bars with grape jelly, but feel free to use your favorite preserves."

Directions:
Make the Sweet Pastry Dough
Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment. Put the sugar, flour and salt in a food processor and pulse until combined. Add the butter and pulse until sandy (about 6 to 10 quick pulses). In a small bowl, whisk the eggs and pour them into the food processor. Pulse just until the dough begins to hold together. Form the dough into a disk, wrap it tightly in plastic, and refrigerate for at least 1 hour or overnight.

Dust a work surface with a sprinkling of flour. Using a rolling pin, roll the dough into a rectangle slightly larger than 9 by 13 inches (the size of the pan) and about 1/4 inch thick. (The dough might be sticky. Make sure to turn in with a bench knife or offset spatula as needed and keep the working surface floured. Some people find it easier to roll the dough between two layers of parchment paper. This can make it easier to transfer and be a bit less messy.)

Ever so gently, guide the dough into the pan and lightly press it - without pulling - into the bottom; it is not necessarly to bring the dough up the sides of the pan, only completely cover the bottom of the pan. Trim away any excess. Place the pan in the freezer for 30 minutes.

Preheat the oven to 375 degrees F.

Remove the pan from the freezer, line it with aluminum foil, and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until the crust is lightly browned. Transfer the pan to a wire rack to cool.

I don't have baking beads, and was short on beans, so used a combo of lentils and rice. Looks odd, but baked up perfectly.

Reduce the oven temperature to 325 degrees F.

Make the Peanut Butter Filling
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the peanut butter and beat until combined. Add the confectioners' sugar and vanilla and beat until smooth. Scrape down the sides of the bowl and beat again. Turn the mixture out onto the crust and, using an offset spatula, spread it into an even layer. Chill the peanut butter layer while you make the crumb topping.

Make the Crumb Topping
In a large bowl, whisk together the flour, baking powder, salt, baking soda, and cinnamon. Add the brown sugar and use your hands to rub it in until the mixture is uniform in color. Stir in the oats.

Place the dry mix in the bowl of a standing mixer fitted with the paddle attachment. Add the butter and beat on low speed until loose crumbs form. (I prefer to use my hands for combining the ingredients.)

To Assemble the Bars
Spread the jelly in an even layer over the peanut butter filling. Sprinkle on the crumb topping until the jelly is no longer visible.

Bake the bars for 20 to 25 minutes, rotating the pan halfway through, or until the top is brown.

Transfer the pan to a wire rack to cool completely, then cut the bars and serve.

The bars can be stored in the refrigerator in an airtight container for up to 2 days.

Jeni's Brown Butter Almond Brittle Ice Cream

2013-08-04T17:00:00.000-07:00

Even more rich and decadant then it's name implies.

This recipe is another one from my Jeni's Splendid Ice Creams at Home Cookbook. It is not for the faint of heart. Be ready to put in some time and elbow grease (not recommended for beginner chefs...I'm still figuring out how to properly brown butter.) If you are among the brave souls willing to put in the time, you will reap the reward of one of the most rich and luxurious ice creams ever tasted. The brown butter gives an incredible decadence, with the sweet and salty mix of homemade toffee. I would describe it as amaze-balls.

Ingredients:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
3/4 pound (3 sticks) unsalted butter
1 1/4 cups heavy cream
3/4 cups sugar
2 tablespoons light corn syrup

1 cup bite-sized Almond Brittle*, plus larger shreds for garnish (optional)
*scroll down for recipe below

Directions:
Prep:
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

Cook:
Melt the butter over medium heat in a 4-quart saucepan. Bring to a boil and let bubble until the foam starts to subside and the butter is a rich dark brown (not black). Remove from the heat and let stand until the butter solids settle to the bottom of the pan, about 5 minutes.

Pour the clear yellow butter oil into a storage container. As you get closer to the butter solids in the bottom of the pan, use a teaspoon to remove as much liquid butter as you can. You should have about 1 tablespoon of the brown butter solids and a little bit of melted fat in the bottom of the pan (it is impossible to remove all of the melted fat).

Add the remaining milk, the cream, sugar, and corn syrup to the butter solids, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.

Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute (it should coat the back of a wooden spoon.) Remove from heat.

Chill:
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Freeze:
Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, folding in the chopped almond brittle as you go. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Recipe for Almond Brittle
Makes about 1 cup

Ingredients:
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces
8 ounces (2 cups) slivered almonds
1/2 teaspoon baking soda

Directions:
Generously oil a large baking sheet.

Combine the sugar, corn syrup, water, and salt in a 4-quart saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Insert a candy thermometer in the pan, add the butter, and bring back to a boil, then cook until the mixture reaches 300 degrees F. Remove from the heat and immediately stir in the almonds and then the baking soda, working quickly but combining them thoroughly.

Pour the mixture out onto the oiled baking sheet, spreading it into a 1/4-inch-thick layer. Allow to cool completely. Break apart with your hands, and then chop into small pieces for recipe above.

Whole-Wheat Linguine with Green Beans, Ricotta and Lemon

2013-07-28T11:11:00.001-07:00

Vegetarian Sunday, in a Snap

Easy vegetarian dinner, with big flavor. I was surprised how delicious this was! The grilled greenbeans give a warm, savory flavor. Recipe from Giada's Kitchen.

4-6 Servings
Ingredients:
1 pound whole-wheat linguine
1/2 cup part-skim ricotta cheese
2 tablespoons olive oil
1/2 pound French green beans (haricots verts), trimmed and halved lengthwise
1 garlic clove, chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup halved cherry tomatoes
Zest of 1 lemon

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the cooking water. Transfer the hot pasta to a large heat-proof bowl and add the ricotta. Toss to combine.

Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt and pepper and saute for 4 minutes. Add the reserved pasta cooking liquid and continue cooking until the beans are tender, about 4 more minutes. Add the ricotta-coated pasta to the pan with the green beans and toss to combine. Add the tomatoes and toss gently. Transfer to a serving plate and sprinkle with the lemon zest. Serve immediately.

Grilled Romaine and Bacon Salad

2013-07-20T16:57:00.001-07:00

Shown here with Seared Filet

It has been far too long since I've posted. I had a baby girl at the end of March, and have had little time and / or energy to cook, let alone post. This recipe is a little involved, but not too complicated. The flavor is hearty and smoky, pairing nicely to steak, hamburgers or other hearty meats. This also comes from This is a Cookbook - Recipes for Real Life, by Max and Eli Sussman. I am, apparently, obsessed.

Serves 4
Ingredients:
8 oz slab bacon, cut crosswise into small chunks

2 hearts of romaine lettuce, cored and separated into leaves
2 Tbsp extra-virgin olive oil, plus more for grill
1 apple, preferably granny smith or honeycrisp, cored and sliced
1/4 cup toasted pumpkin seeds (I opted not to use these)

For the Vinaigrette
2 Tbsp apple cider vinegar
1 tsp dijon mustard
1 Tbsp extra-virgin olive oil
salt and freshly ground pepper

Directions:
In a frying pan over medium-low heat, cook the bacon until crisp, about 5 minutes. Transfer to paper towels to drain. Reserve the bacon fat for the vinaigrette.

To make the vinaigrette, in a bowl, whisk together the vinegar, mustard, the 1 Tbsp olive oil, 2 Tbsp of the warm bacon fat, and salt and pepper to taste. Add a little more bacon fat if you like a smokier flavor.

Build a hot fire in a charcoal grill, or preheat a gas grill to high (or, in my case, fire up your grill pan over medium-high heat). Using a grill brush, scrape the heated grill rack clean (skip this step for the grill pan.) Rub the rack with oil. In a large bowl, combine the romaine leaves with the 2 Tbsp olive oil and a pinch of salt and toss to coat thoroughly. Working in batches if necessary, arrange the leaves in a single layer on the grill rack and grill until just wilted, turning once, 2-3 minutes.

As it comes off the grill, transfer the wilted romaine to a large salad bowl. Add the vinaigrette, bacon, and apple and toss well. Taste and adjust the seasoning. Garnish with pumpkin seeds and serve right away.

Orzo Salad

2013-03-09T10:38:00.002-08:00

Shown Here with Pan Roasted Halibut

This simple recipe is a true stunner. Another winner from This is a Cookbook - Recipes for Real Life, by Max and Eli Sussman. Tastes amazing freshly served, but even better once it's had a day in the fridge for the flavors to combine. Perfect for a Spring picnic or as a healthy side to keep around the house weekly lunches.

Ingredients:
Salt and freshly ground pepper
1 1/2 cups (10 1/2 oz / 33g) dried orzo*

For the Vinaigrette
1/2 cup chopped fresh flat-leaf parsley
3 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice

1 cup cherry tomatoes, halved
1 english cucumber, diced
1 red onion, diced
1 cup crumbled feta cheese
1/2 cup kalmata olives, pitted
Juice of 2 lemons
1/2 cup
extra virgin olive oil

*In a pinch, if you can't find orzo, the chef recommends penne or couscous as a substitute. Salad tastes even better the next day after the flavors can combine in the fridge!

Directions:
Bring a large pot of generously salted water to a boil over high heat. Add the orzo and cook until al dente, according to package directions. Drain thoroughly and set aside.

To make the vinaigrette, put the parsley in a blender. With the machine running, slowly drizzle the 3 Tbsp olive oil through and a smooth puree forms, stopping the machine to scrape down the sides of the jar as needed. Just before mixing with the pasta, add the 2 Tbsp lemon juice and salt and pepper to taste and process until emulsified.

Put the orzo in a large serving bowl. Add the vinaigrette and toss until well coated. Add the tomatoes, cucumber, onion, feta, olives, lemon juice, and the 1/2 cup olive oil and toss gently to mix well. Taste and adjust the seasoning. Serve right away.

Chicken Adobo

2013-02-18T18:54:00.001-08:00

So tender the skin literally falls off of the bone

This recipe comes from an AWESOME new cookbook that Mike got me for Christmas: This is a Cookbook - Recipes for Real Life, by Max and Eli Sussman. See the Note from the Chef below for more insight where this recipe comes from. Beware of bringing leftovers to work - the soy sauce and vinegar flavor are a little intense to the unlucky person sitting next to you who doesn't get to enjoy the amazing flavor.

Note from the Chef:

This dish is adapted from an original family recipe of a close friend in Los Angeles who was a partner in a Filipino Food Truck. The truck tore through the streets introducing hungry Angelenos to the mad tasty flavors of Filipino fare. The food received rave reviews. Now you can cook a painfully easy version of a favorite dish at home.

Ingredients:

2 Tbsp olive oil

4 bone-in, skin-on chicken thighs (about 2lb total weight)

4 garlic cloves, minced

2/3 cup apple cider vinegar

1/3 cup tamari soy sauce

6 whole black peppercorns

2 bay leaves

Steamed white rice for serving (I like the Trader Joe's microwavable sprouted brown rice)

Directions:

In a Dutch oven or large, heavy bottomed saute pan with a tight-fitting lid, warm the olive oil over medium-high heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes. Add the garlic and saute just until lightly browned, about 1 minute. Add the vinegar, soy sauce, peppercorns, and bay leaves.

Bring the liquid to a boil, then reduce the heat to low, cover, and simmer very gently for 1 1/2 hours, stirring occasionally.

To serve, spoon a bed of steamed rice onto each plate. Arrange the chicken on top of each, dividing it evenly. Pour the pan sauce over the chicken and serve right away.

Serves 2

This paired nicely with a Kale Salad, served with an Apple Cider vinegar dressing

Dried-Cranberry Shortbread Hearts

2013-02-10T09:43:00.001-08:00

Perfect, simple, Valentine's Day treat.

This recipe comes from Martha Stewart, and for shortbread fans it's a big win. I love dry, crumbly shortbread (especially being pregnant, when anything with butter has double appeal!) Dried cranberries are super versitle; use the leftovers to top a salad. I made one tweak to Martha's version, which was to add mouth-watering, dark chocolate chunks. Once you've cut out all your hearts, you'll be left with a lot of odd shaped pieces. These store great in a zip lock bag for secret snacking.

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup sifted confectioners' sugar

1 teaspoon pure vanilla extract

2 cups sifted all-purpose flour

1/2 teaspoon coarse salt

1/2 cup finely chopped dried cranberries (I substituted w/ 1/4 cup dried cranberries and 1/4 cup chopped dark chocolate chunks)

Directions:

Preheat oven to 375 degrees F with rack in center. Put butter, confectioners' sugar, vanilla, flour, and salt in a large mixing bowl. Stir together with a wooden spoon until combined but not too creamy. Stir in dried cranberries.

Press dough evenly into an 8-inch square baking pan. Bake until firm and pale golden, about 30 minutes. Let cool on a wire rack, about 20 minutes.

Run a knife around edges; remove shortbread and transfer, right side up, to a work surface. Cut out hearts with a 2-inch heart-shaped cookie cutter. Trim away any bits of cranberry from edges with a pairing knife.

Cookies can be stored in an airtight container up to 5 days. Pack'em'up tight and share with someone you love.

Wild Cod en Persillade

2013-01-17T20:34:00.000-08:00

Shown here with Cauliflower Steaks in Cauliflower Puree

This recipe comes from one of my favorite cookbooks - Ad Hoc at Home. It's pretty simple to prepare, with only 4 ingredients (plus salt, pepper and cooking oil). Flip the fish gently with a spatula (not tongs), to avoid flaking off the breading. Quick, easy, healthy and really flavorful!

Ingredients:
One 2-pound piece skinless cod top loin
1/2 cup Dried Bread Crumbs (store bought, or make your own)
2 teaspoons finely chopped flat-leaf parsley
About 1 tablespoon Dijon Mustard
Kosher Salt
Canola Oil
Fleur de Sel

Note from Thomas Keller:
Ask your fishmonger for cod cut from the top loin, the best part (you may need to order in advance). This is the thickest and densest part of the fish. You could also use another white flaky fish, such as halibut, for this simple dish. A persillade is a combination of chopped parsley and bread crumbs, here held to the fish by a thin coating of mustard. The fish is sauteed to brown the crust, then finished in the oven.

Directions:
Remove the cod from the refrigerator and let stand for 15 minutes.

Preheat oven to 325 degrees F.

Check the cod to be sure that all bones were removed. Cut crosswise into 6 pieces. Combine the bread crumbs and parsley in a shallow bowl. Put the mustard in a small bowl and fill a second small bowl with cold water.

Season the cod fillets on both sides with Kosher salt. Dip a brush into the water and then into the mustard (this small amount of water will thin the mustard slightly, making it easy to brush only a thin coating on the fish). Brush the top of each fillet with a light coating of mustard, then dip the mustard side of the fish into the bread crumb mixture to make an even coating; shake the bowl of crumbs slightly before coating each piece so that the crumbs are in an even layer.

Pour some canola oil into an ovenproof frying pan that will hold the pieces of cod without them touching and heat over medium-high heat until the oil just begins to smoke. Lower the heat to medium, put the fish crumb side down in the pan, and cook until the crust is golden brown, about 1 minute.

Transfer the pan to the oven and cook until the fish just begins to flake when prodded with a fork, 8 to 9 minutes.

Arrange the fish on a platter, sprinkle with fleur de sel, and serve.

Serves 6

Frozen Mudslide Pies

2013-01-13T19:14:00.000-08:00

Better than any Kona or Mudslide Pie I've every had!

This recipe comes from an AWESOME cookbook I recieved for my birthday, Desserts in Jars (thank you, Scott and Brigitte!!)

Note on jars:
For this particular recipe you will want a shorter jar height with a wider mouth opening (at least 3 1/8"). The current jars I have worked okay, but the mouth opening was a bit narrow so it was difficult to pack the crust for the first step. When we sat down to eat, it was also a little challenging to scoop down to the ganache and crust layers. Still absolutely delicious! Better than any Kona or Mudslie Pie I've ever had!!

Ingredients:

For the Crust:

1 cup chocolate cookie crumbs (I used crushed Oreos)

2 Tablespoons unsalted butter, melted

For the Espresso Ganache:

8 ounces bittersweet chocolate, chopped

3/4 cup heavy cream

3/4 teaspoon instant espresso powder (I used the Starbucks Via Dark Roast, and needed approx 1/2 the suggested amount)

1 teaspoon vanilla extract

For the Chocolate Filling:

1 cup heavy cream

3/4 cup confectioners' sugar

3 tablespoons cocoa powder

For the Whipped Cream:

1/2 cup heavy cream

1 tablespoon confectioners' sugar

Espresso powder, for garnish

Directions:
Make the crust: Mix the cookie crumbs and butter until the crumbs are evenly coated. Press 2 tablespoons of the crumbs into the bottom of each of the eight 8-ounce jars and set aside.

I used a large, round spoon to push down the crust, because my fingers wouldn't fit

Make the ganache: Break up chocolate pieces and place in a heatproof bowl. In a small, heavy-bottomed saucepan, heat the heavy cream over medium heat just until it boils. Remove from the heat and pour over the chocolate pieces. Allow to stand for 1 minute and then whisk in the espresso powder and vanilla until all the chocolate is melted and the mixture is smooth. Pour evenly into the jars over the chocolate crust. Refrigerate the jars until the ganache is firm, about 30 minutes.

Make the chocolate filling: Beat together the heavy cream, confectioners' sugar, and cocoa in a medium-size bowl until stiff peaks form. Using a pastry bag and tip, preferably, or a zip-top bag with a corner cut off, pipe the filling over the espresso ganache layer. Cover loosely and freeze for at least 2 hours, until ready to serve.

Make the whipped cream: Beat together the heavy cream and the confectioners' sugar. Pipe a small dollop onto the top of each pie and sprinkle with espresso powder. Serve immediately.

Makes 8 individual mudslide pies

Harvest Apple Galette

2013-01-06T09:47:00.000-08:00

Ingredients:
For the Basic Pie Dough:
1 1/4 cups unbleached all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/4-inch cubes
3 tablespoons very cold water

For the Galette
1 Rolled-Out Basic Pie Dough (see above)
4 large, firm, tart apples* peeled, halved lengthwise and cored
1 tablespoon cold unsalted butter, cut into small pieces
2 tablespoons sugar

*Note on Apples for Baking:
The best apples for pies and tarts are sweet-tart and hold their shape in the intense, sustained heat of the oven. When selecting pie apples, keep in mind that underripe green fruits will bake up rubbery and make the pie watery, while old apples will by mushy and tasteless. Some varieties begin to ripen in the middle or late summer, but hte best pie apples come into season in the autumn. Braeburn, Jonathan, Newtown, Pippin, and Empire are all good choices. Make a trip to your local farmers' market for regional varieties.

Directions:
For the Basic Pie Dough:
Note: For detailed photos and tips on how to make the best pie dough, see my post for Cinnamon Apple Crumb Pie.

To make the pie dough by hand, in a large bowl, stir together the flour, sugar, and salt. Using a pastry cutter or two knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer fitted with the paddle attachment, stir together the flour, sugar, and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6-8 gentle taps of the rolling pin. Lif the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/4 inch thick.

For the Galette:
Place the dough round on a baking sheet lined with parchment paper.

Thinly slice the apple halves crosswise, keeping each half together. Gently nudge one of the apple halves to flatten it slightly, and lay it cored side down in the middle of the pie dough round. Repeat with the remaining apple halves, arranging them around the center apple half and leaving a 1- to 2-inch border of dough uncovered along the edge (I only needed 2 1/2 apples for this, based on the size of apples I bought.) Fold the edge of dough up and over the apples, pleating the dough loosely all around the edge and leaving the galette open in the center. Dot the apples with butter and sprinkle with sugar.

Measure the circumference of the galette and cut a strip of aluminum foil about 2 inches longer and 3-4 inches wide. Fold the strip in half lengthwise, place it around the edge of the galette, and secure the ends by folding or pinching them together. (The foil helps keep the dough from unfolding.)

Refrigerate the galette on the baking sheet until the dough is firm 20-30 minutes. Meanwhile, place an oven rack in the lower third of the oven and preheat to 425 degrees F.

Bake the galette for 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until golden brown and the apples are tender when pierced with a knife, 30-40 minutes longer.

Transfer the baking sheet to a wire rack and let the galtte cool until slightly warm or room temperature before serving.

Makes one 9-inch galette, or 8 servings.

Farm Egg Baked in Celery Cream

2013-01-02T20:09:00.002-08:00

This is absolutely my FAVORITE breakfast. Mike found it in Esquire Magazine over three years ago, and will make it on special occasions - in this case, New Years Day, 2013.

From Esquire:

Miller Union, Atlanta

Sometimes one dish sums up the essence of a chef, an idea so well concieved and so beautifully realized that you know he is particularly proud to serve it. For Steven Satterfield, that dish is a simple farm egg baked in celery cream. It might sound as if it belongs at a ladies' luncheon but it has such a purity of intent - which is to bowl you over with its richness and its sensual textures - that you want to savor it...

Gentleman, make this for your significant other and she will swoon.

Ingredients:

1/3 cup fresh cream

2 stalks celery, including leaves, roughly chopped

1 shallot, sliced, including skin

1/2 small onion, sliced, including skin

1 tsp kosher salt

3 peppercorns

1 small bay leaf

1 sprig fresh thyme

butter for greasing

2 farm fresh eggs

Directions:

Preheat oven to 350 degrees. In a small saucepan, gently heat the cream, celery, shallot, onion, salt, peppercorns, and herbs until very hot. Remove from heat and let steep for 15 minutes. Meanwhile, lightly butter two small oven-proof ramekins and crack an egg into each, being careful not to break the yolk.

Strain the cream into a small bowl, gently pressing on the solids. Discard the solids. Spoon cream over each egg just until covered. (It's okay if the egg yolk is protruding slighly across the top.)

Bake dishes in pre-heated oven for 5 to 6 minutes (we need to go to 7 in our oven). Check closely to make sure the whites are settting but the yolk is still soft. Then turn the oven to broil and, with the door propped open (Mike uses a rolled up ball of tin foil), heat until tops begin to brown. Remove immediately and let rest a miute before serving. Serve with warm crusty bread burshed with olive oil.

Serves 2

Chickpea Stew

2013-01-01T11:15:00.000-08:00

Simple, Hearty, Delicious

This recipe came from a great Bon Apetit, Hearty Soups and Stews slideshow. Perfect for a cold, rainy day and quite simple to prepare.

Ingredients:

4 tablespoons olive oil, divided

2 skinless, boneless chicken thighs

Kosher salt

3 large garlic cloves, minced

2 tablespoons ground cumin

2 tablespoons tomato paste

3/4 teaspoon crushed red pepper flakes

2 bay leaves

2 15-ounce cans chickpeas, rinsed & drained

1/2 cup chopped drained roasted red peppers from a jar

2 tablespoons (or more) fresh lemon juice

2 cups 1" cubes country-style bread

3 tablespoons coarsley chopped flat-leaf parsley

Directions:

Heat 2 Tbsp. oil in a medium pot over medium-high heat. Season chicken with salt; add to pot and cook, turning once, until browned, 8-10 minutes. Transfer to a plate.

Reduce heat to low and let oil cool for 1 minute; add garlic and cook, stirring often, until fragrant, 30-60 seconds. Add cumin, tomato paste, and red pepper flakes; stir until a smooth paste forms, about 1 minute. Add reserved chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 20 minutes.

Transfer chicken to a plate. Add chickpeas to pot; bring to a simmer and cook for 5 minutes. Shred chicken; add to stew. Add red peppers. Stir in remaining 2 Tbsp. oil and 2 Tbsp. lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired.

Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.

Buttermilk Pancakes

2012-10-27T09:21:00.001-07:00

I love having pancakes on the weekend and love that there are so many simple variations. This recipe comes from Better Homes and Gardens.

Don't have buttermilk (I didn't)? You can fake it by using 1 cup plain lowfat yogurt plus 1/4 cup milk OR place 1 Tbsp white vinegar (or lemon juice) in a liquid measuring cup. Add enough milk to bring the liquid to the one-cup line. Let stand for 5 minutes. Walla!

Prep Time: 15 minutes Cook: 4 minutes per batch
Ingredients:
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk, or 1 cup plain yogurt plus 1/4 cup milk (or vinegar version above)
3 tablespoons butter or margarine, melted
1 large egg, lightly beaten
Vegetable oil for brushing pan

Directions:
1/ In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add buttermilk, melted butter, and egg; stir just until flour is moistened.

2/ Heat griddle or 12-inch skillet over medium heat until a drop of water sizzles; brush lightly with oil. Pour batter by scant 1/4 cups onto hot griddle, making a few pancakes at a time. Cook until tops are bubbly, some bubbles burst, and edges look dry. With wide spatula, turn and cook until underside is golden (this happens quickly - 1-2 minutes tops). Transfer to plate, keep warm.

3/ Repeat with remaining batter, brushing griddle with more oil if necessary. Makes 3 servings.

Place on a plate with lots of butter and maple syrup. Pour yourself a nice hot coffee and dig in!

Banana Cupcakes with Peanut Butter Frosting

2012-10-20T09:49:00.001-07:00

An Amazing Bon Appetit Recipe, perfect as a Breakfast Treat or for Any Time of Day

I cannot believe it's been over 3 monthes since my last post!! I apologize to those of you who follow this blog regularely and have been patiently waiting for new recipes.

In the last three months, life has been crazy. I spent two weeks in Asia, on a whirlwind tour of factories (visiting Hong Kong, India, Korea and China.) Work, as usual, has become busier and busier, giving me less free time to cook (or even do laundry). The biggest news is that I found out I am pregnant!!! Today I am offically 18 weeks along, and my "bump" is quickly becoming the size of small pumpkin, and my appetite has finally returned.

Morning sickness is a bitch the first trimester. I had a tough time smelling someone else cook, let alone suffering kitchen smells myself. For those of you who have never been pregnant, morning sickness is not just for mornings. It's a fun, all-day, all-week, all month flu/hangover party. Chicken was hit or miss for me, as was almost everything else except gingerale, saltine cracker and potatoe soup for almost three months.

The good news is that I'm back, in my second trimester, and have a pregnant lady's ravenous appetite for delicious food. I hope to be giving you many new posts in the coming months, starting with this simple, and delicious recipe for Banana Cupcakes! Enjoy!

Ingredients:

For the Cupcakes:

1 1/4 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 very ripe large bananas, peeled

1/2 cup sour cream

1 1/2 teaspoons vanilla extract

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 large egg

1 large yolk

For the Frosting:

1 1/2 cups powdered sugar

1 8-ounce package cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)

Chopped lightly salted roasted peanuts (optional- I didn't use these)

Directions:

For the Cupcakes:

Position rack in center of oven and preheat to 350 degrees F. Line 12 standard (1/3 cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend.

Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.

Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition.

Divide batter among prepared muffin cups (generous 1/4 cup for each). Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.

For the Frosting:

Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth.

Spread the frosting over top of cupcakes, dividing equally (I like to use a frosting bag with a round tip, and swirl the frosting on top of each cupcake, starting from the center and working out in a spiral; I had leftover frosting, so I went back and did one more decorative large spiral on top of each cupcake.)

Sprinkle lightly with chopped peanuts, if desired. DO AHEAD. Can be made 1 day ahead. Store airtight at room temperature.

12/3/13 - I recently used this same recipe in a bundt pan and the result was delicious!! It was a bit sticky to remove, but the cake stayed in one piece. Cooking time took approximately 30 minutes total. I set the timer for 15 minutes and then proceeded to check every 3-5 minutes until the cake appeared set.

Saffron Rice

2012-07-22T10:01:00.000-07:00

Shown here under Salt Crusted Fish

Saffron Rice is a lovely, and delicate side dish. Also works great used as a bed for fish. I was not able to find the recommended Calasparra rice; I settled for Calrose, so the texture was slightly different than what Thomas Keller's recipe inteded. This cames from the Ad Hoc at Home Cook Book. Enjoy!

Direct from the book:
Calasparra is a Spanish rice that's idea for Paella. It has short plump grains, like Carnaroli, the Italian risotto rice. The onion is cut into pieces just smaller than the grains of cooked rice. And be sure to use a wide pan instead of a saucepan, so that the rice is spread out in a thinner layer for more rapid evaporation of liquid, which will keep the kernels distinct and separate.

Ingredients:
1/4 cup canola oil
3/4 cup finely chopped onion (cut just smaller than a grain of cooked rice)
Kosher salt
1 teaspoon saffron threads
2 cups (about 14 ounces) short grain rice, preferably Calasparra
2 3/4 to 3 1/2 cups Chicken Stock or Vegetable stock

Directions:
Heat the oil in a large saute pan over medium heat until hot. Add the onion and season with a sprinkling of salt. Reduce the heat and cook gently for 3 minutes. Add the saffron. Reduce the heat to very low and cook for another 2 minutes; do not brown the onions and saffron. Add the rice and cook over medium heat, stirring often, to toast the rice for 1 to 2 minutes.

Add 2 1/2 cups of the stock, stir once, scraping the sides of the pan if necessary, and cover with a parchment lid (I just used a plain old lid...)

Bring the stock to a simmer and simmer, adjusting the heat as necessary, for about 8 minutes, until most of the stock has been absorbed. The rice will still be firm. Gently stir the rice, scraping it up from the bottom and reduce to very low heat. Add an additional 1/4 cup of stock, cover with the lid, increase the heat, and bring to a simmer. Simmer for about 3 minutes, until the stock is absorbed. Taste the rice and, if necessary, continue cooking, adding up to 3/4 cup more stock 1/4 cup at a time, as necessary, until the rice is almost tender and the final addition of liquid is almost absorbed. Turn the heat to low to allow the rice to absorb the remaining liquid, stirring occasionally. Season with salt and serve hot.

Napoleons

2012-07-07T16:38:00.001-07:00

Recipe from The Better Homes and Gardens Cookbook

Why I decided to make this on the 4th of July, I cannot tell you. It doesn't travel well (especially on a beach cruiser) and being French, it's not a particularly patriotic dessert. What a Napoleon is, however, is impressive and delicious - albeit, time consuming.

The pastry cream needs a minimum of two hours to chill before assembling the dessert. I recommend making the cream one day before, and leaving in the fridge to chill overnight. Also plan approximately 40 minutes for the frozen pastry dough to defrost.

Good things are worth the effort, however. If you like eclairs or custard filled donuts, your palette will be right at home here. The Vanilla Cream filling is on par with custard and flaky pastry dough compliments any topping - savory, or sweet.

The most fun part is icing the top layer and feathering the chocolate stripes!
-----------------------------------------------------------------------------------------------------------------
This classic French Pastry can be tailored to suit your taste. Use frozen or homemade puff pastry and fill with chocolate or vanilla pastry cream. Decorate with vanilla glaze with lines of melted chocolate "feathered" through it, or simply dust generously with confectioners' sugar.

Prep: 25 minutes plus chilling and cooling Bake: 25 minutes

Ingredients for Napoleon:
Vanilla or Chocolate Pastry Cream (see below)
1 sheet frozen puff pastry (half 17 1/4-ounce package), thawed
1/2 square (1/2 ounce) semisweet chocolate, chopped
1 cup confectioner's sugar
2 tablespoons water

Ingredients for Vanilla Pastry Cream:
2 1/4 cups milk
4 large egg yolks
2/3 cup sugar
1/4 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon vanilla extract

(Note: For Chocolate Pastry Cream, prepare pastry cream as directed but add 3 squares (3 ounces) semisweet chocolate and 1 square (1 ounce) unsweetened chocolate, melted, with vanilla. Makes about 3 cups)

Directions For Pastry Cream:
In 3-quart saucepan, heat 2 cups milk over medium-high heat until bubbles form around edge. Meanwhile, in large bowl, wiht wire whisk, beat egg yolks, remaining 1/4 cup milk, and sugar until combined; whisk in flour and cornstarch until blended. Gradually whisk hot milk into egg-yolk mixture.

Return milk mixture to saucepan; cook over medium-high heat, whisking constantly, until mixture has thickened and boils. Reduce heat to low and cook, stirring, 2 minutes*.

(*Note: Be sure to cook the cream for the full 2 minutes, or it may not set.)

Remove from heat and stir in vanilla. Pour pastry cream into shallow dish. Press plastic wrap onto surface of pastry cream. Refrigerate at least 2 hours, or up to overnight.
Makes 2 3/4 cups.

Directions for Napoleons:
Preheat oven to 400 degrees F. On lightly floured surface, roll out puff pastry dough to 14" by 12" rectangle. Transfer rectangle to ungreased cookie sheet; with for, prick all over. Cover dough with second ungreased cookie sheet.

Bake until edges of pastry are golden, 20 to 30 minutes. Remove top cookie sheet; bake until golden all over, about 5 minutes longer. Cool on cookie sheet on wire rack.

In heavy 1-quart saucepan, melt chocolate over low heat, stirring frequently, until smooth.

With serrated knife, cut puff pastry lengthwise into 3 equal strips. With wire whisk, stir pastry cream until smooth. With narrow metal spatula, spread half of pastry cream over 1 puff pastry strip. Place second strip of pastry on top and spread with remaining pastry cream.

Place remaining pastry strip upside down on rack. Place melted chocolate in ziptight plastic bag with a corner cut. Mix confectioners' sugar with water until smooth; pour over pastry strip and smooth with metal spatula. Quickly pipe chocolate in lengthwise stripes, 3/4 inch apart, over glaze.

Drag tip of small knife crosswise through chocolate stripes at 1/2-inch intervals to make feathered design. Let glaze set. Place pastry strip, glaze side up, on top of pastry cream. Refrigerate up to 4 hours.

To serve, with serrated knife, cut napoleon crosswise into 1-inch thick slices.
Makes 12 servings.

Vietnamese "Shaken" Beef

2012-07-02T22:07:00.001-07:00

Recipe comes from San Francisco's "The Slanted Door" Restaraunt

My friend Maria introduced me to Shaken Beef (Bo Luc Lac, in Vietnamese) and it's now a big favorite. The best Shaken Beef I've ever had was at The Slanted Door in San Francisco. I was thrilled ot find the recipe printed in an old April 2009 copy of Saveur!! The lime dipping sauce and Vinaigrette are unbelievable. I always keep a little extra to spoon on top of rice.

Ingredients:

1 lb. beef tenderloin, trimmed and cut into 1" cubes

6 tbsp. canola oil

7 tsp. sugar

4 tsp. freshly ground black pepper

Kosher salt, to taste

1 bunch watercress, for garnish

1/4 cup rice vinegar

1/4 cup soy sauce

1 tbsp. fish sauce

Juice of 2 limes

3 scallions, cut to 1" lengths

2 cloves garlic, finely chopped

1 medium red onion, thinly sliced

1 tbsp. unsalted butter

The first time I made this, I wasn't able to find Watercress, so I substitued Mache. It's good in a pinch, but doesn't taste the same.

Directions:
Toss the beef with 2 tbsp. oil, 1 tsp sugar, and 2 tsp pepper in a large bowl and season with salt. Cover bowl and set aside to let marinate at room temperature for 1 hour, or refrigerate overnight.

Dress a platter with watercress and set aside. In a medium bowl, whisk together the vinegar, soy sauce, 2 tsp. sugar, and fish sauce to make a vinegarette; set aside.

In a small bowl, make a dipping sauce by whisking togther the remaining sugar and pepper with the lime juice; season dipping sauce with salt and set aside.

Drain beef, pat dry with paper towels, and discard marinade. Working in 2 batches, heat 2 tbsp. oil in a flat-bottomed wok or a 12" nonstick skillet over high heat. When the oil begins to smoke, add half of the beef. Cook, flipping once, until well browned and medium rare, 3-4 minutes.

Add half of the scallions, garlic, and red onions and cook, stirring constantly, until wilted, 30 seconds.

Add half of the vinaigrette and butter; toss to combine. Spoon beef and vegetables over platter of watercress. Serve with lime dipping sauce. I like to include a side of brown rice to soak up the delicious sauce!

Fettucini with Smashed Peas, Sausage and Ricotta Cheese

2012-06-30T11:26:00.001-07:00

I have been cooking up a storm lately, but absolutely dreadful about posting. I'm sorry, $h*t I Bakers! I return to you with a wonderful Giada recipe, that is a little outside-of-the box, fun and delicious (and did I mention - easy)! What sounds potentially bland (peas, pasta and ricotta?) get really kicked up with the Italian sausage. Give this one a shot and let me know your thoughts.

Ingredients:
1 pound fresh or dried tagliatelle (I subbed fettucini)
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound hot Italian sausage, casings removed
1 pound frozen peas, thawed
1 cup whole milk ricotta cheese
1 bunch of fresh basil leaves, chopped (about 3/4 cup)
1/4 cup freshly grated Pecorino Romano cheese
1 teaspoon salt

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes if dry or according to package directions if fresh. Drain the pasta, reserving 1 cup of the pasta cooking water.

Meanwhile, heat the olive oil and garlic in a large, heavy skillet over medium-high heat until the garlic is fragrant. Add the sausage and cook, using a wooden spoon to break it up into bite-size bits.

When the sausage has browned, about 5 minutes, push it over to one side of the pan. Add the peas to the pan and, using the back of the wooden spoon or a potato masher, smash the peas.

(I tried moving the sausage out to all sides, so the peas had a more even pan temperature at the center. Not reccommended. The sausage and peas began mixing as I was tyring to smash them and it took me twice as long for this step.)

Turn off the heat. Add the ricotta cheese to the pan and stir to combine then add the cooked pasta and toss to coat.

Add the pasta cooking water 1/4 cup at a time, if needed, to make the pasta moist. Add the basil, Pecorino, and the salt. Toss gently to combine and serve immediately.