$h*t I Bake

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.

Bob's High Fiber Bran Muffins

2012-05-28T18:24:00.000-07:00

I love breakfast and am often looking for healthy alternatives that are easy and quick. These little muffins are just the ticket. They are perfect to grab with a coffee and piece of fruit, or as an alternative to toast with your eggs. The small size mean you can have two if you like and not feel guilty. I found the recipe on a bag of Bob's Red Mill Wheat Bran, but subbed Dried Cranberries for raisins and skipped the nuts.

Ingredients:
1 cup Wheat Bran
1 1/2 cups Whole Wheat Flour
1/2 cup raisins (I subbed Trader Joe's Orange Flavored Cranberries)
1 tsp. Baking Powder
1 tsp. Baking Soda
3/4 cup Milk
1/2 cup Molasses or Honey
2 Tbsp Oil
1 Egg Beaten
(optional:)
1/2 cup applesauce
1/4 cup chopped nuts

Directions:
Preheat oven to 400 degrees F. Grease a 12-cup muffin pan.

Stir together: bran, flour, baking soda and baking powder. Then stir in raisins and set aside.

Blend milk, molasses, oil and egg. Add to dry ingredients and stir JUST UNTIL MOISTENED.

Spoon into greased muffin tin and bake for 15 minutes, or until muffins pull away from sides of cups.

Makes 12 delicious little breakfast treats!

Roasted Brussels Sprouts and Red Onions

2012-05-13T09:31:00.000-07:00

In my adult life I have been introduced to many different veggies that were never served at my house as a kid (no, I was never forced to "eat my brussels sprouts" before leaving the table.) This is one of my favorite new additions to our plate! Red onion carmelizes, adding a sweet flavor to the slightly bitter sprouts. Searing the veggies in butter and then roasting with a bit of water, cooks everthing down nicely and creates a sauce for the veggies. This recipe comes from Barton Seaver's For Cod and Country:

Ingredients:
2 tablespoons butter
2 red onions, cut into wedges
1 1/2 pounds Brussels sprouts
Salt
1 cup water

Directions:
Preheat oven to 450 degrees F.

In a heavy ovenproof saute pan, melt the butter over high heat. Add the onion wedges and cook, without stirring, until they begin to caramelize. Add the Brussels sprouts and toss to combine.

Season to taste with salt and continue to cook over high heat until the sprouts begin to take a bit of color.

Add the water and transfer the pan to the oven. Cook unti the water is nearly evaporated, about 15 minutes. Toss the vegetables to glaze with the remaining liquid and serve immediately.
Serves 4 as a side dish.

Makes a great side for Steak, Chicken or Fish

Moroccan-Style Lamb with Couscous

2012-05-12T10:06:00.004-07:00

Shown Here with Green Beans Sauteed in Olive Oil with Garlic (sans mushrooms)

On a cool, Sunday evening, nothing tastes as delicious as stew. Moroccan-Style means there is a sweet factor, with raisins, cinnamon and the warmth of cumin and cayenne. I adore lamb, and was excited to finally give this recipe a try. It comes from The All New Good Housekeeping Cookbook and is super healthy, using sweet potatoes and garbanzo beans for added heartiness For added greenery, I sauteed some greenbeans with garlic and red pepper flakes and served them up as our side. Delicious with a light Pinot!

Ingredients:
2 pounds boneless lamb shoulder, trimmed and cut into 1 1/4-inch pieces
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 large onion (12 ounces), cut into 8 wedges
1 can (14 1/2 to 16 ounces) stewed tomatoes
1 cinnamon stick
1 1/4 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
1 cup water
2 pounds sweet potatoes (3 large), peeled and cut into 2-inch pieces
2 cups couscous (Moroccan Pasta)
1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
1 cup dark seedless raisins
1/4 cup chopped fresh cilantro

Note from the Cookbook: Never buy pre-cut meat lableled "stew meat." You will pay more and won't know what cut(s) of meat it is. (This is also true for meat labeled "kabobs"). Often the butcher is trying to sell a less desirable cut, such as bottom round, which cooks up dry and stringy. Instead, purchase a piece of boneless chuck, and cut it up yourself or ask the butcher to cut it for you . Be sure to tell him to cut the meat into two-inch chunks. Many butchers cut stew meat into pieces that are much too small and therefore get overcooked and fall apart.

All that being said, I bought pre-cut meat, and it saved me time and still tasted delicious.

Directions:
Pat lamb dry with paper towels. In non-reactive 5-quart Dutch oven, heat 1 tablespoon oil over medium-high heat until very hot. Add half of lamb and cook unti browned, using slotted spoon to transfer meat to bowl as it is browned. Repeat with remaining 1 tablespoon oil and remaining lamb.

To drippings in Dutch oven, add garlic, cumin, and coriander; cook 30 seconds. Return lamb to Dutch oven. Stir in onion, tomatoes, cinnamon stick, salt, ground red pepper and water; heat to boiling over high heat. Reduce heat; cover and simmer, stirring occasionally, 45 minutes. Stir in sweet potatoes; cover and simmer 30 minutes longer.

Meanwhile, prepare couscous as label directs.

Add garbanzo beans and raisins to Dutch oven. Cover and cook, stirring once or twice until lamb and vegetables are tender, about 5 minutes longer.

Just before serving, stir cilantro into stew. Serve lamb stew on couscous.

Makes 8 main-dish servings.

Lemon-Roasted Chicken with Orzo Pilaf, Dill and Arugula Salad

2012-04-22T10:05:00.004-07:00

This came originally from a Martha Stewart recipe I've pulled easily 2 years ago. My version simplifies the process a little (using Trader Joe's orzo pilaf that comes with seasoning.) A nutritious and filling dinner that has amazing zing. The more I cook, the deeper my love for lemon and arugula; they pair perfectly in this dish.

Ingredients:

Serves 4

1 chicken (about 3 1/2 pounds), cut into 10 pieces*

6 garlic cloves, smashed

2 lemons, quartered

1 teaspoon dried oregano

3 tablespoons plus 1 teaspoon olive oil

Coarse salt and ground pepper

1 cup orzo (or 1 box Trader Joe's Orzo Pilaf)

1/2 teaspoon dried dill

2 tablespoons red-wine vinegar

3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well

*You can have a butcher cut your chicken, or if you want to brave the task yourself, here's a good link to get you started: http://www.finecooking.com/item/18461/how-to-cut-a-whole-chicken-into-pieces

Directions:

Preheat oven to 450 degrees. Set a large saucepan of water to boil (if you are making plain orzo, and not using Pilaf mix).

On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.

Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablepoon oil; season with salt and pepper, and mix to combine (or make Trader Joe's Orzo Pilaf using instructions on box; sprinkle final cooked orzo with a touch of dill.)

In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo and arugula salad.

Penne with Shrimp and Herbed Cream Sauce

2012-04-19T22:38:00.001-07:00

It seems like ages since I've posted. I'm in a busy season at work, so I'm cooking special dishes notably less....and posting about dished even lesser. On Sunday, I decided to make a special meal. This came from Giada De Laurentiis' book, Giada's Kitchen. The prep is a little involved (deveining shrimp is not hard, but it's kind of time consuming), but the actual cooking steps are quick and simple. The result is a tangy sauce with just hint of spice from the pepper flake; an excellent dish for cooler weather and impressive for a dinner party. Pour yourself a glass of leftover white wine and manja! This one comes highly recommended from Mike (my toughest critic).

Ingredients:
1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled and deveined
4 garlic cloves, minced
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 (15-ounce) can whole tomatoes, drained and roughly chopped
1/2 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1/3 cup bottled clam juice
3/4 cup heavy cream
1/2 cup grated Parmesan cheese

Note: Use Kitchen Shears for a quick and easy way to chop canned tomatoes.

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 and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently, until the shrimp turn pink and are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp from the pan and set aside.

Add the tomatoes, 1/4 cup of the basil, 1/4 cup of the parsley, and the red pepper flakes to the skillet and cook for 2 minutes, stirring constantly. Add the wine and simmer for another 2 minutes. Add the clam juice and cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until sauce thickens.

Add 1/4 cup of Parmesan cheese, the cooked shrimp, the drained pasta, and the remaining basil and parsley. Toss together until all ingredients are coated with the sauce. Season to taste with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Makes 4-6 servings

$h*t I Shake Special Edition #1: The Vesper Martini, Guest Blog by Mike Lanahan

2012-04-08T10:21:00.000-07:00

"I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad.” –James Bond

The Vesper

This martini was originated by Ian fleming in the first James Bond novel Casino Royal (also shown in the same Daniel Craig film). Created on a whim, Bond has been searching for a name to call his invention. He names it after his new love Vesper Lynd, who eventually betrays him and dies (women, right?). In the book, he asks for this:

"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"

"Certainly, monsieur." The barman seemed pleased with the idea.

"Gosh, that's certainly a drink," said Leiter.

The interesting piece of boozy-trivia here is that back in the 50s, alcohol was generally unregulated, so vodka was significantly stronger (100 to 150 proof) that it is today. Hence, the original Vesper called for three parts gin, ONE part vodka. With today’s alcohols, that makes for a very strong gin martini. So in order to capture the original Vesper flavor today we switch those proportions to one part gin (preferably Tanqueray to capture the 50s gin flavoring), with two parts vodka. They don’t make Kina Lillet anymore either, which had a bitter quality. So today we substitute Lillet Blanc and a dash of bitters.

This martini, is so smooth, light, and drinkable, but be careful, it is strong!

Ingredients:

Two shots gin (preferably Tanqueray)

One shot vodka

½ shot Lillet Blanc

One dash angostura bitters

One long thin slice lemon peel

Directions:

Combine alcohol and bitters over ice in a cocktail shaker, and shake vigorously until ice cold, then let rest. Cut a long lemon peel and place in the bottom of a martini or traditional cocktail stem glass. Strain drink into the glass over the peel, and enjoy! Note: You must include the lemon peel. Much more than garnish, the lemon peel imparts a distinct flavor to the drink.

You may want to practice making a few twists before making this for friends...

Slice off both ends of lemon, using a sharp pairing knife, cut out pulp

Run a knife down one side of your hollowed lemon...

Roll rind into a tight spiral and cut a 1/4" segment, making 1 lemon twist

Twist lemon rind to release oils before dropping into glass as a garnish

Banana Pancakes

2012-03-31T09:52:00.001-07:00

My absolute favorite thing to make on a Sunday morning is Banana pancakes. It takes a few rounds to get your pan temperature just right and after years, I am still terrible at doing a clean flip. If you don't have a true griddle, use the largest pan you have for maximum "flipping" space. If you don't have a pastry brush, you can buy one at the supermarket or a local cooking shop for $5 or less. Totally worth it, as you'll get even oil coverage and your pancakes will be brown and fluffy (not greasy).

Prep: 15 minutes Cook: 4 minutes per batch

Ingredients:
1 cup all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups milk
3 tablespoons butter or margaine, melted
1 large egg, lightly beaten
1 very ripe banana, mashed (about 1/2 cup)
vegetable oil for brushing

Directions:
In bowl, combine flour, sugar, baking powder, baking soda, and salt. Add milk, butter, and egg and stir until flour is moistened. Add banana, and stir lightly to combine.

Penzey's Baking Spice is my secret weapon for any pancake recipe. Add a few dashes to your flower mixture for an added aroma of cinnamon and cloves. You can also sub with a few dashes of plain cinnamon if it's a flavor you like.

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

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

Dish up with a pat of butter and Maple Syrup! Delish!!!

Irish Coffee Cupcakes

2012-03-25T10:25:00.000-07:00

Last weekend was Saint Patrick's day, a holiday that is second only to Christmas in my husband's family. I wanted to celebrate with an especially appropriate sweet treat for him. After much searching, we arrived on this recipe from Martha Stewart. They are quite unique and true to the "Irish Coffee" flavor. The cupcake is made with Espresso Powder (hard to find; we got ours at Vons in Manhattan Beach, but could not find it anywhere in Redondo) and is topped with whipped cream, flavored with whiskey. The frosting is delicious, but the cake itself is more savory than sweet. Were I to do this again, I'd increase the sugar for a sweeter cake. Next year, I think I'll opt for the Guiness Brownies. Try these yourself and let me know what you think.

(Makes 15 Cupcakes)
Ingredients:
For the Cupcakes:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup boiling water
2 tablespoons instant-espresso powder
1/4 cup whole milk
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs

For the Frosting:
1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon whiskey
Instant-espresso powder, for dusting

Directions:

Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk.

Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).

Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.

Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.

Top each cupcake with 2 tablespoons frosting; dust with espresso powder.

*I used a loose-leave tea infuser to dust my cupcakes

**I recommend doing this step immediately before serving. Otherwise the coffee disolves into the whipped cream and you get a muddy brown looking frosting. Yuck.

Parmesan-Crusted Chicken and Broccoli with Sauce Maltaise

2012-03-19T20:26:00.000-07:00

Last weekend I decided to make a quick and easy Sunday dinner using ingredients in the house. This recipe comes from a 2005 Bon Appetit magazine. I didn't have Panko Bread Crumbs, so I used traditional Bread Crumbs and the original recipe called for Asparagus, but I substituted with microwave broccoli florets to save time. If you want to save time a little more time, you can ask your butcher to butterfly the chicken breast. This one is a definite 10. Easy, and delicious!

Ingredients:

For the Chicken:

6 tablespoons (3/4 stick) butter, divided

3 large eggs

3 tablespoons honey Dijon mustard

2 cups panko* (Japanese breadcrumbs; about 3 1/2 ounces)

1 1/2 cups grated Parmesan cheese (about 4 1/2 ounces)

1 1/2 teaspoons salt

1 teaspoon ground black pepper

6 skinless boneless chicken breast halves, butterflied

1 large bunch watercress, thick stems trimmed

For the Sauce Maltaise:

4 large egg yolks

1/4 cup water

2 tablespoons fresh lemon juice

1 1/2 cups (3 sticks butter), melted, very hot

1 teaspoon grated orange peel

Bird's Eye Steam-in-a-Bag Broccoli Florets

Directions:

For the Chicken:

Preheat oven to 500 degrees F. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons butter in small saucepan and set aside.

Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt and pepper in large bowl. Dip chicken into egg mixure, then panko mixture, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes.

Garnish chicken with watercress, serve with Broccoli and Sauce Maltaise.

For the Sauce Maltaise:

Whisk egg yolks, 1/4 cup water, and lemon juice in medium metal bowl to blend. Place bowl over large saucepan of barely simmering water. Whisk constantly until instant-read thermometer inserted into mixture registers 160 degrees F, about 5 minutes. Transfer yolk mixture to blender. With blender running, gradually pour hot melted butter through opening in top of blender and blend until mixture is thick and creamy. Stir in orange peel. Season sauce with salt and pepper.

Meanwhile, microwave broccli according to directions on bag. Divide among plates. Spoon sauce over.

(Serves 6)

If you like this recipe, check out Two Recipes for Healthy "Fried" Chicken.

Mocha Shortbread Wedges

2012-03-09T18:21:00.000-08:00

The key item with this recipe is not to overbake. Watch it closely, or risk a burned flavor. Otherwise, this is simple, quick goody to easily whip up. Mmmmmmm chocolate and coffee!

Ingredients:
1/2 cup plus 3 tablespoons all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
2 teaspoons good-quality instant espresso powder (I use 1 svg of Starbuck's Via Coffee)
1/2 cup (1 stick) unsalted butter, room termperature
1/2 cup confectioners' sugar, plus more for sprinkling

Directions:
Preheat oven to 350 degrees F. Line an 8-inch round cake or springform pan with parchment paper.

Sift together flour, cocoa powder, and salt. Stir in espresso.

In an electric mixer fitted with the paddle attachment, beat butter on medium speed until pale and creamy. Add confectioners' sugar, and beat well. Add flour mixture, and beat on low speed until well combined.

Pat dough evenly into pan. Bake 20 to 25 minutes, or until puffed at the edges and dark all over the top. Remove from oven and let sit 5 minutes; then cut into 8 wedges. Let cool completely on a rack.

Sprinkle with confectioners' sugar just before serving. Cookies can be stored in an airtight container at room temperature up to 1 week.

Truffled Gnocchi with Peas and Chanterelles

2012-02-26T13:12:00.000-08:00

Another recipe from the 2009 Saveur Magazine that I've been dying to make. This comes from Barbara Lynch, a chef and restaurateur, who Saveur describes as "a cross between Martha Stewart and Robert Moses." You can try this recipe at her restaraunt: Sportello, in Boston. If you don't live in Boston, I recommend making it yourself.

The secret to making these pillow-soft gnocchi is to knewad the dough as little as possible. If it's overworked, the gnocchi become gluey and tough.

Ingredients:
For the Gnocchi
1 lb. russet potatoes (about 2) unpeeled
1 1/4 cup flour, plus more for dusting
3/4 tsp. kosher salt
1 tbsp. truffle oil
1 egg, beaten

For the Sauce
2 tbsp. extra-virgin olive oil
10 oz mushrooms, preferably chanterelles, roughly chopped
2 cups heavy cream
3/4 cup peas, fresh or frozen
2 tsp. finely chopped fresh thyme
Kosher salt and freshly ground black pepper, to taste
1 tbsp. finely chopped chives

Directions:
Make the gnocchi: Boil potatoes in a 4-qt. saucepan of salted water until tender, about 20 minutes. Drain the potatoes; let cool slightly and peel. Work potatoes through a food mill or a potatoe ricer onto a lightly floured surface.

If, like me, you don't have a ricer or food mill, you can use a strainer. This takes FOREVER and will scuff up your knuckles. My next big purchase is a ricer. Believe it.

Sprinkle the flour and salt over the potatoes and mix together with your hands. Form a mound and create a well in the center; add truffle oil and egg. Gently knead dough until it just comes together, adding a little more flour if it begins to stick.

Lightly flour a parchment paper-lined baking sheet and set aside. Using a rolling pin, roll dough to a 1/2" thickness. Cut into 1/2" wide strips. Roll each strip between your hands and the work surface to form ropes.

I love this Sur la Table scraper, that doubles as ruler for quick and accurate cutting.

Cut each rope into 1" segments. Working with one segment at a time, roll it down the back of a small fork so that the tines make ridges on the surface of the dough. Transfer gnocchi to the prepared baking sheet; cover with a kitchen towel and refrigerate until ready to cook.

Make the sauce: Bring a 6-qt. pot of salted water to a boil. Heat oil in a 12" skillet over medium-high heat. Add mushrooms to skillet and cook, stirring occasionally, until light brown, about 5 minutes. Raise heat to high; add cream, peas, and thyme and cook, stirring occasionally, until cream reduces by half. Season mushroom sauce with salt and pepper and remove skillet from heat.

Boil gnocchi in the salted water until they float, about 2 minutes. Using a slotted spoon, transfer gnocchi to mushroom sauce, add chives, and toss to combine.