The Galley Gourmet

Raspberry Sherbet

2012-06-01T07:32:00.000-05:00

Contrary to the conditions outside right now, it was a hot one this past Sunday and the last thing I wanted to do was to turn on the oven. Wanting to make sure our meal ended on a sweet note, I looked to my ice cream maker for this dreamy sherbet.

FAQ-- What's the difference between a sherbet and sorbet? You'll probably get a few responses, but in my book a sherbet is made with milk or some other type of dairy, like the buttermilk in my Peach Cobbler Sherbet. A sorbet, on the other hand, is made without any milks or cream. Both are easy to prepare because very little to no cooking is required. In fact, since the ingredients I used were already cold, I was able to churn it immediately in my ice cream maker, unlike most ice creams where the custard base needs to be cooked and cooled before churning.

If you are a regular reader, you may know that I like to use a little trick in most homemade frozen dessert recipes. A little liqueur added in the mixture keeps it from freezing rock hard. It can be omitted without too much sacrifice on flavor.

*P.S.-- Drink remaining liqueur and have a slurred debate with a fellow imbiber on the correct pronunciation of the word sherbet ☺.

Printable Recipe

Raspberry Sherbet

makes about 1 quart

4 cups (450 grams) raspberries, fresh or frozen

2 cups (500 ml) whole milk

1 cup (200 grams) granulated sugar (adding up to an additional 1/4 cup depending on the sweetness of the berries)

1 1/2 teaspoons freshly squeezed lemon juice

1 Tablespoon Chambord

Place the raspberries, milk, and 1 cup of sugar in a blender or bowl of a food processor. Puree until smooth, then strain the mixture through a fine mesh sieve, pressing on the solids to remove the seeds. Stir the lemon juice and Chambord into the strained mixture. Taste and adjust the sweetness of the mixture by adding up to 1/4 cup more sugar if needed.

Freeze the mixture in an ice cream maker according to the manufacturer's directions.

Source: Adapted from The Perfect Scoop by David Lebovitz

Asian Pasta Salad with Shrimp, Red Pepper, and Honey Roasted Peanuts

2012-05-31T07:27:00.001-05:00

It is just about time for picnics and summer potlucks. And when you have a picnic or summer potluck, there is a calling for a pasta salad of some sort. They are quick, relatively easy to prepare, and they feed a crowd. But the one thing I do not care for is a pasta salad that has been set up to the point where the pasta has absorbed all of the dressing. So I like to prepare/pack the pasta and the dressing separately, then toss it all together just before serving. This makes for a balanced pasta salad in taste and texture.

Shrimp, pasta (a fun shape is always a good thing for the kiddos), a few veggies, and a light ginger-soy dressing come together in this delicious Asian inspired pasta salad. But what really makes this dish is the addition of the honey roasted peanuts. They add a wonderful sweet and savory crunch that we love. If you have allergy concerns about the peanuts, chow mien noodles or fried won-ton strips would be a good substitute, but don't add them until the very end.

Printable Recipe

Asian Pasta Salad with Shrimp, Red Pepper, and Honey Roasted Peanuts

serves 6-8 as a main dish, 12-16 a a side dish

For the Dressing

1 Tablespoon finely minced garlic

1 Tablespoon finely grated fresh ginger

6 Tablespoons reduced sodium soy sauce

1 Tablespoon rice wine vinegar

1 Tablespoon granulated sugar

1 Tablespoon sesame oil

2 Tablespoons mayonnaise

1/4 cup canola or safflower oil

1 Tablespoon water

For the Pasta Salad

1 pound medium shrimp

1 Tablespoon reduced sodium soy sauce

1 Tablespoon dry Sherry

2 Tablespoons kosher salt

1 pound fusilli pasta

1 large red bell pepper, cut into bite size pieces

8 ounces snow peas, trimmed and thinly sliced on the bias

3/4 cup honey roasted peanuts, coarsely chopped and divided

3 green onions, trimmed and thinly sliced

3 Tablespoons chopped fresh cilantro

Crushed red pepper to taste

For the Dressing

In a medium bowl, whisk together the garlic, ginger, soy sauce, vinegar, sugar, and sesame oil. Using a wire whisk, slowly whisk in oil in a steady stream to make an emulsified dressing. (Dressing can be made and refrigerated a day in advance.)

For the Pasta Salad

In a small bowl, marinate the shrimp in the soy sauce and sherry while preparing the other ingredients.

Bring 1 gallon of water to a boil in a large stock pot. In a separate saucepan, heat 1 inch of water. Arrange shrimp in a steamer basket and set over boiling water in the saucepan, cover, reduce heat to low, and steam without lifting the lid until shrimp are opaque, about 5 minutes. Remove the basket and set aside to cool.

Add the salt and pasta to the stock pot of boiling water; cook according to manufacturer's directions. Thoroughly drain and spread out on a rimmed baking sheet to cool to room temperature.

Transfer shrimp, pasta, pepper, snow peas, 1/2 cup of the peanuts, green onions, and cilantro to a large bowl; do not mix. (Pasta can be covered and refrigerated for up to 2 hours.) When ready to serve add the dressing, toss to coat, and let stand at room temperature for 15 minutes. Add crushed red pepper to taste and garnish with the remaining 1/4 cup peanuts. Enjoy!

Source: Adapted from Cook Smart by Pam Anderson

Asparagus, Ham and Cheddar Frittata

2012-05-29T07:49:00.000-05:00

Although the weather felt like summer this past weekend, it is still Spring on the calendar and in the markets. I'll use the opportunity to share this dish that is perfect for breakfast or brunch. It is simple to put together and the combination of flavors are eggcellent. (Sorry, couldn't help myself☺)

Frittatas can be cooked several ways. The combination of ingredients in the frittata and how I like my eggs to set determine the method. This method uses the stove top and broiler. The eggs set slightly on the stove before being placed under the broiler where the frittata becomes puffed and golden. The eggs are set, but they are still slightly wet---a texture that I prefer when paired with the asparagus and ham. If you like your eggs a bit firmer, just leave it on the stove for a little longer before placing under the broiler.

It is delightful served warm, but equally delicious at room temperature. Any leftovers make for a scrumptious breakfast panino.

Printable Recipe

Asparagus, Ham and Cheddar Frittata

serves 6-8

12 extra large eggs

2 Tablespoons sour cream

3 ounces extra sharp white cheddar cheese, grated

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 Tablespoon unsalted butter

1/2 pound (8-ounces) asparagus, peeled, trimmed, and cut into 1/2-inch pieces

6 ounces ham cut into small cubes

1 medium shallot, minced

1 Tablespoon chopped fresh chives

Place oven rack 5 to 6 inches away from broiler and preheat broiler.

In a large bowl, whisk together the eggs, cheese, sour cream, salt, and pepper until well combined; set aside

In an oven safe 12-inch nonstick skillet, melt the butter over medium heat. When foaming subsides, add the asparagus and cook until lightly browned and almost tender, about 3-5 minutes. Add the ham and shallot and saute until the shallot is soft and the ham warmed through, about 2 minutes. Add the egg mixture to the skillet. Using a rubber spatula, cook until large curds form by stirring and scraping the eggs from the bottom of the skillet, about 2 minutes. Eggs will still be wet. Without stirring, cook the eggs for another minute to allow the eggs to set. Place the frittata under the broiler and cook until the eggs are puffed and lightly browned, about 3-5 minutes. Remove the pan from the oven and allow to rest for at least 5 minutes. Transfer to a serving platter, garnish with chives, and serve warm or at room temperature. Enjoy!

Source: The Galley Gourmet

Sunday Dinner

2012-05-27T14:43:00.004-05:00

Swiss Cheese Relish

Smoked Pork Spareribs with Rhubarb Barbecue Sauce

Sweet and Sour Green Beans

Potato Salad with Mustard and Herbs

Raspberry Sherbet

It's hot and I am trying my best not to turn the oven on. Actually, with this menu I don't have to turn it on at all, just the burners on the stove. If you are a reader, you might remember this as our appetizer last Sunday. I only made half a batch, since I was giving it the guinea pig test. It turned out really good and I have the other half of the ingredients left over, so it is on the menu again. The only change from last week is that we are having it with good old reliable Ritz crackers instead of the cornbread crostini. I'll save those for another time☺.

The recipe was inspired by a recipe I saw in a Southern Living 2009 Annual Recipes cookbook. It was basically a spin on pimento cheese. I adore pimento cheese, so I adapted that recipe. Swiss cheese fills in for the cheddar and banana peppers stand in for the pimentos. I add scallions and cayenne for more flavor and heat. It may seem like an unusual combination of flavors, but boy does it ever work. If you are a lover of that "Southern peanut butter", then I guarantee you will love this too!

Sunday Dinner one year ago

Printable Recipe

Swiss Cheese Relish

makes 2 cups

1/2 pound (8oz) domestic Swiss cheese, grated by hand

1/4 cup grated Parmesan cheese

1 (8-ounce) jar of banana peppers, drained and finely chopped

1/2 cup mayonnaise (I use Hellman's)

2 scallions, trimmed and finely chopped

1/4 teaspoon freshly ground black pepper

Cayenne pepper to taste

In a medium bowl, combine the Swiss and Parmesan cheese.

In a small bowl add the mayonnaise, banana peppers, scallions, and pepper. Stir until combined. Add the mayonnaise mixture to the cheese mixture and stir until completely combined. Refrigerate for at least 2 hours for the flavors to develop. Let the cheese come to room temperature before serving. Serve with crackers. Enjoy!

Ultimate Steakhouse Burger

2012-05-25T07:39:00.002-05:00

For most of the life of The Galley Gourmet blog, I have tended to end each week on a sweet note, but with the long holiday weekend and it being grilling season, I simply had to share this recipe with you.

I am all for a nice piece of red meat that is seasoned with just salt and pepper, but when it comes to burgers, that combo is usually lacking. In comes this recipe-- one that will give you all the flavors of that restaurant style burger you can really sink your teeth into. Can you guess the secret ingredient to the ultimate chargrilled burger?? Ta da! You win, and the prize is bacon fat! Yep, the moo and the oink join forces in this creation☺.

I am old school and keep a jar of bacon fat in my fridge at all times, but I have included in the recipe the frying of the bacon and reserving of the grease. You can also take your burger creation a step further by topping it with the cooked bacon, but I like to keep it all about the burger.

Toast up some homemade hamburger buns on the grill and apply your favorite condiments and extras for the ultimate steakhouse burger.

But before I go, I will leave you with a few festive links to some sweet red and blue treats to make and bake for the holiday weekend.

Strawberry Dream Cake

Three-Layer Berry Brown Sugar Pavlova

Angel Food Cake with Raspberry Swirl

Frozen Yogurt Sandwiches with Blueberry Swirl

Strawberry Sorbet

Printable Recipe

Ultimate Steakhouse Burger
serves 4

8 strips of bacon
1 to 2 slices of white sandwich bread, crust removed and torn into 1/2-inch pieces (about 1 cup)
1/4 cup milk
1 1/2 pounds ground beef 85-90% lean
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large garlic cloves, grated on a microplane

In a large skillet over medium heat, cook the bacon until it is browned and crisp, about 8 minutes. Transfer the bacon to a paper towel lined plate to drain; set aside. Spoon 2 tablespoons of the bacon fat into a bowl; set aside to cool.

Place the bread in a small bowl, add milk, and let the mixture sit until saturated, about 5 minutes. Using a fork, mash the mixture until it forms a smooth paste. Break the beef up into small pieces in a medium bowl. Season with salt and pepper, than add the garlic, bread paste, and reserved bacon fat. Using a fork or hands, lightly knead the mixture until it is well incorporated and forms a cohesive mass. Divide the mixture into 4 equal portions and form into 3/4-inch thick patty. Using a finger, make several dimples onto one side of each patty. This prevents the patty from doming once cooked.

Prepare a charcoal or gas grill with a hot fire. Grill the burgers (without pressing down!) until they are well seared on each side, about 7-10 minutes total. Serve topped with remaining bacon, if desired. Enjoy!

Source: Adapted from Cook's Country June/July 2005

Homemade Hamburger Buns

2012-05-24T07:35:00.000-05:00

In case you weren't aware, May is National Burger Month. With a long weekend for grilling burgers with family and friends coming up, I certainly wanted to share one of our favorite burgers (o.k. one of many). But before I get to that recipe, I want you to have the recipe for a platform that can support that beefy goodness.

I know what you are thinking, make your own buns-- really?! But honestly, once you start (and taste) there really is no going back to the artificial cardboard flavor that comes from too many of the store-bought variety (not to mention the pocket change you save by doing so).

I use my white bread dough recipe with a few minor adaptations. First, I enrich the dough with an egg. Once shaped, I brush the buns with an egg wash and give them a sprinkling of sesame seeds, poppy seeds, or leave them plain depending on the type of burger I am making. Finally, to give them a good rise in the oven I increase the baking temperature to 400° F.

The golden brown appearance, the slight pull, the buttery flavor--all these qualities help to make the at-home burger experience a truly exceptional one.

Printable Recipe

Hamburger Buns
makes 8 buns

3 cups unbleached all-purpose flour

2 teaspoons instant yeast or 2 1/4 teaspoons active dry yeast (.25 ounce packet)

1 1/2 teaspoons kosher salt

3 Tablespoons white granulated sugar

3 Tablespoons (1 1/2 ounces) unsalted butter, melted

1/4 cup nonfat dry milk

1/4 cup potato flour (I use Bob's Red Mill)

1 cup plus 2 Tablespoons lukewarm water
1 extra large egg

For the egg wash
1 extra large egg
1 Tablespoon water
Sesame seeds or poppy seeds (optional)

Combine the flour, yeast, salt, sugar, butter, dry milk, potato flour, water, and egg in the bowl of a standing mixer fitted with the dough hook and knead until smooth and elastic, about 5-7 minutes. You can also make this by hand or in a bread machine. Adjust the dough's consistency with additional flour or water as needed but remember, the more flour you add, the heavier and drier your buns will be. Transfer the dough to a lightly floured work surface and shape into a ball. Lightly spray the inside of a large bowl with non-stick cooking spray. Place the dough in the bowl and loosely cover with a kitchen towel or plastic wrap and place in a draft-free space to rise until doubled in size, about 1 to 1 1/2 hours.

Transfer the dough to a lightly floured work surface. Gently deflate the dough and divide into 8 equal portions. Roll each piece of dough into a smooth ball and flatten into a 3 1/2-inch disc. Transfer discs to a parchment lined baking sheet spacing them 2 1/2-inches apart. Cover lightly with a kitchen towel and allow to rise for 1 to 1 1/2 hours in a warm, draft-free space.

Preheat the oven to 400º F. In a small bowl, whisk together the remaining egg and one tablespoon of water. Brush the top of the buns with the egg wash and sprinkle with sesame seeds or poppy seeds if using. Bake the buns until golden brown, about 15 minutes. Transfer to a wire rack to cool completely. Slice and use for your favorite burger recipe. Enjoy!

Source: Adapted from this recipe

Homemade Chocolate Syrup

2012-05-22T07:50:00.000-05:00

How many of you grew up with that can of chocolate syrup in your refrigerator? You know, the one with the yellow lid. I think it is safe to say that most of us did and some of you may still have one lurking on the shelves of your refrigerator. Yes, it was good, but if you have been following long enough, you'll know that I try to go homemade when I can to avoid unnecessary preservatives and artificial colors or flavors. I feel better knowing that my family is getting the real deal and not just artificial flavor.

The original recipe called for Dutch-process cocoa powder, but that left a chalky taste in my opinion and it took away the "Hey, it's fat-free" angle. So I use unsweetened cocoa powder. To boost the cocoa flavor even more, I use half light brown sugar and I add espresso powder to the mixture (no, you cannot taste the coffee essence). Once cooled to room temperature, I pour the luscious concoction into a squeeze bottle to make it easy to add to a glass of milk (nothing like a glass of chocolate milk, well, anytime☺). It can also be drizzled over ice cream or used in a favorite recipe. Indulge in a homemade version of a favorite childhood treat.

Printable Recipe

Homemade Chocolate Syrup

makes 2 1/2 cups

3/4 cup water

3/4 cup granulated sugar

3/4 cup packed light brown sugar

3/4 cup unsweetened cocoa powder

1/2 teaspoon espresso powder

Pinch of kosher salt

1 Tablespoon light corn syrup

1 Tablespoon pure vanilla extract

In a medium saucepan, bring the water and sugars to a boil. Reduce the heat to medium-low and whisk in the cocoa powder, espresso powder, salt, and corn syrup, whisking until all of the solids have dissolved. Allow the mixture to simmer until it has slightly reduced and thickened. Remove from the heat and stir in the vanilla. Strain through a fine-mesh sieve and cool to room temperature. Pour into a squeeze bottle and refrigerate. Use to make chocolate milk, pour over ice cream, or use in a recipe calling for chocolate syrup. Enjoy!

Source: Adapted from foodnetwork.com

Sunday Dinner

2012-05-20T14:00:00.003-05:00

Cheese Relish

Cornbread Crostini

Southern Fried Chicken

Rice and Gravy

Southern Green Beans

Tomatoes

Strawberry Poke Cake

It is the front end of strawberry season. I have an itch to make a strawberry cake that needs scratchin'. This cool little cake takes care of any and all cravings of the strawberry variety. It is a white cake that has holes poked into the top after it has cooled-- hence the name. A strawberry gelatin syrup is then poured over the top. The holes act as tunnels for the syrup and all of its flavor to seep down and spread throughout the body of the cake. A layer of strawberry is spread over the top before a generous layer of whipped cream completes the construction.

You'll note in the recipe that I call for a packet of whipping cream stabilizer. I do this so I can make the entire cake ahead of time without any weeping from the luscious cream layer. But if you plan on making the cake and eating it immediately without any leftovers, you can omit the stabilizer.

This is strawberry shortcake in sheet cake form and a great way to serve a delightful dessert for a crowd.

Sunday Dinner one year ago

Printable Recipe

Strawberry Poke Cake

serves 12-16

For the Cake

2 1/4 cups cake flour

1 Tablespoon baking powder

1/2 teaspoon kosher salt

1 1/4 cups buttermilk, at room temperature

4 extra large egg whites, at room temperature

1 1/2 cups granulated sugar

8 Tablespoons (4-ounces) unsalted butter, at room temperature

1 1/2 teaspoons pure vanilla extract

For the Syrup and Topping

1 1/4 pounds strawberries (about 4 cups), hulled and divided

8 Tablespoons granulated sugar, divided

1 Tablespoon freshly squeezed lemon juice

1/2 cup water

3 Tablespoons strawberry flavored gelatin

2 cups heavy cream

1 (.35-ounce) packet of whipping cream stabilizer

For the Cake

Position a rack in the center of the oven and preheat the oven to 350° F. Butter and flour a 9 x 13-inch baking pan; set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, whisk together the buttermilk and egg whites.

In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until they are light and creamy, about 3 minutes. Add the vanilla and scrape down the sides of the bowl; beat again. Add one-third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk-egg mixture, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Pour the batter into the prepared baking pan and smooth the top with a rubber spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in pan on a wire rack, at least one hour.

For the Syrup and Topping

Cook 3 cups of strawberries, 4 Tablespoons sugar, lemon juice, and water in a medium saucepan over medium-low heat, covered, until strawberries have softened, about 10 minutes. Pour through a fine-mesh sieve, pressing on the solids to release their juices; reserve solids. Whisk gelatin into the liquid and let cool to room temperature, at least 30 minutes.

Meanwhile, using a skewer poke about 50 holes in the top of the cooled cake (twist the skewer to make the holes slightly biggger). Slowly pour cooled syrup evenly over the top of the cake. Cover with plastic wrap and refrigerate until gelatin is set, at least 3 hours or up to 2 days.

In the bowl of a food processor, pulse reserved strawberry solids, 2 Tablespoons of sugar, and remaining 1 cup of strawberries until the mixture is pureed, about 10-15 pulses. Spread strawberry mixture evenly over cake. Using a wire whisk or hand mixer, beat cream, remaining 2 Tablespoons of sugars, and stabilizer until soft peaks form. Dollop spoonfuls of the whipped cream over the strawberry layer and using an off-set spatula spread evenly over the entire cake. Cut cake into squares and serve. Cake can be made and refrigerated up to 2 days in advance. Enjoy!

Source: Cake adapted from Baking from My Home to Yours by Dorie Greenspan, Syrup and Topping adapted from Cooks Country June/July 2007

Gooey Caramel Butter Bars

2012-05-18T07:43:00.000-05:00

Say it with me... Gooey Caramel Butter Bars. The name says it all. But first, an apology to my Facebook followers for teasing you with this picture a couple of weeks ago. And a second apology to your diet because there is just no excuse for this one. However, I did lighten the recipe a little by using half and half instead of cream, but then I went and doubled the amount called for in the filling. Shame on me, but I promise you'll thank me. Caramel and shortbread... what's not to love??

The original recipe made a serving size of 15-30, but with an entire pound of butter and two bags of caramel candies, I cut them into smaller 1 1/2-inch bars for a reasonably sized guilty pleasure. The original recipe also called for dark rum in the mix, but I added a bit of Bailey's Caramel liqueur to boost the caramel flavor. The bars are still tasty without the liqueur if you don't want to use it. On the same note, I sometimes add peanuts, but they can be omitted.

These bars make for an excellent dessert to take to a party. I opted to make a whole batch to keep in-house. I wrapped the bars individually in plastic wrap and stored them in the freezer, where they can be kept for up to one month. Doing so makes for a great last minute lunch box treat. I just pop them in the lunch box straight from the freezer and by the time lunch rolls around, my kids have a perfectly thawed piece of gooey caramel goodness.

Printable Recipe

Gooey Caramel Butter Bars
makes 48 small bars

For the Crust
1 pound (16 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1 1/2 cups confectioners' sugar
1 Tablespoon pure vanilla extract
1 teaspoon kosher salt
4 cups unbleached all-purpose flour

For the Filling
2 bags (14-ounces each) caramel candies (about 100 individual caramels) unwrapped
2/3 cup half and half or heavy cream
1 teaspoon pure vanilla extract
1-2 Tablespoons Bailey's Caramel liqueur (optional)
1/4 teaspoon kosher salt
1 cup chopped peanuts (optional)

For the Crust
Position a rack in the middle of the oven and preheat to 325° F. Line a 9 x 13-inch baking pan with a sheet of parchment paper with overhang on the sides of the pan to allow for easy removal of the baked bars; set aside.

In the bowl of a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and both sugars until creamy, about 3 minutes. Add the vanilla and salt and beat until combined. Add the flour and beat on low speed until a smooth, soft dough forms.

Press one-third of the dough evenly into the pan to form a bottom crust. Pat the remaining dough into a flat disk, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.

Bake until firm and the edges are a pale golden brown, 20-25 minutes. Transfer to a wire rack to cool.

For the Filling
Place the unwrapped caramels in a microwave-safe bowl. Add the half and half, vanilla, liqueur (if using), and salt. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, microwave on high in 30-second intervals, stirring after each interval, until smooth.

Sprinkle the nuts (if using) over the bottom crust. Pour the caramel filling over the nuts using an off-set spatula to spread the filling evenly. Remove the remaining dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 30-35 minutes. Transfer to a wire rack to cool completely.

Using the parchment overhang, remove the bars and transfer to a cutting surface. Using a sharp knife, cut the bars into small squares. The bars will keep in an airtight container for 1 week. Individually wrap each bar into a sheet of plastic wrap and place in a freezer-safe container, then freeze for up to 1 month.

Source: Adapted from Sticky, Chewy, Messy, Gooey by Jill O'Connor

Asparagus Gougères

2012-05-17T07:45:00.000-05:00

Before I announce the winner to the digital scale giveaway, I want to share this recipe...

I took this past Sunday off from blogging to be with my family, but I certainly had it in the back of my mind and managed to snap a few photos of our meal. I made these little amuse-bouches for a Sunday dinner a while back. With a tweak here and there, we enjoyed them again this past Sunday.

The addition of asparagus and chives adds a springtime essence to the traditional gougeres, as well as some good texture. They are puffed on the inside and delicately crisp on the outside. They may be small in size, but they are big in flavor.

Now, on to the giveaway...

The lucky winner is comment #63

I would probably break it in by baking bread!

By Nancy on Raspberry Chocolate French Macarons and a Giveaway... on 5/13/12

Congratulations Nancy, and enjoy your new scale!

Thanks to all who entered. I enjoyed reading your comments. For those of you who didn't win, stay tuned this summer for another giveaway... or two.

Printable Recipe

Asparagus Gougères

makes about 70

*recipe can easily be halved

1 pound asparagus, ends trimmed

1 cup water

4 ounces (8 Tablespoons) unsalted butter

Pinch of granulated sugar

1/2 teaspoon salt

1 cup unbleached all-purpose flour

4 extra large eggs

2 teaspoons Dijon mustard

1 1/2 cups grated Gruyere cheese, about 5 ounces

2 Tablespoons finely chopped fresh chives

1/4 teaspoon freshly ground black pepper

Position racks in upper and lower thirds of the oven and preheat to 375º F. Line two large baking sheets with parchment paper.

Cut the asparagus into 1/4-inch rounds. Bring a medium saucepan of salted water to a boil. Add the asparagus and simmer until just tender, about 1 minute. Drain immediately and shock the asparagus in a bowl of ice water to stop the cooking. Once cool, drain again and pat dry on paper towels; set aside

In a medium saucepan bring water, butter, sugar, and salt to a boil, stirring until butter is melted. Add flour all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from the sides of the pan and excess moisture has evaporated, about 2 minutes.

Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for about 30 seconds to cool slightly. Add eggs one at a time, beating well after each addition. (Batter will appear to separate at first, but will then become smooth). Mixture should be stiff enough to hold soft peaks and fall softly from the spoon. Stir in asparagus, cheese, and chives.

Fill a pastry bag fitted with a 1/2-inch plain tip with batter and pipe about 35 mounds onto each prepared baking sheet, or spoon mounded tablespoons 1/2-inch apart onto each sheet. Bake, switching positions halfway through baking until puffed, golden, and crisp on the outside, 25 to 30 minutes total. Serve the gougères warm. Gougères can be made ahead and cooled completely uncovered, then chilled in sealed bags for 2 days. Or they may be frozen for 1 week. Reheat uncovered in a 350º F oven for 10 minutes if chilled and 15 minutes if frozen. Enjoy!

Source: The Galley Gourmet

Oatmeal Honey Bread

2012-05-15T07:42:00.002-05:00

After reading the comments about what you would make first if you won the digital kitchen scale, I was delighted that many of you stated that you would make homemade bread. I thought I would take this opportunity to showcase this tasty sandwich bread. While I do use a scale when measuring, this bread can easily be made without one. Just remember to use the spoon and level method when measuring your flour. Do not pack your flour or the bread will be too tough.

I found this bread recipe years ago on the side of the King Arthur Unbleached Bread Flour bag. I made it, loved it, and took for granted that it would always be there. Big mistake. They stopped featuring that recipe and I was unable to find it anywhere in their books or website. Then many months ago, I was thrilled to see it back on the side of the bag. Ah, sweet serendipity! I quickly copied it down while a batch of dough was rising.

The oatmeal provides a natural, homey taste and chewy texture. The bit of honey adds a perfectly paired sweetness. Once cooled and sliced, it makes for a wonderful deli sandwich and it toasts up beautifully as part of your morning meal.

Printable Recipe

Oatmeal Honey Bread

makes 1 (8 1/2" x 4 1/2") loaf

3 cups (12 3/4 ounces) unbleached bread flour

1 cup (3 ounces) old-fashioned oats

1/4 cup non-fat dry milk

2 Tablespoons (1 ounce) unsalted butter, melted

1 1/2 teaspoons kosher salt

3 Tablespoons honey

2 1/4 teaspoons active dry yeast or 1 (1/4 ounce) package

1 cup plus 2 Tablespoons warm water

In a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook combine all of the ingredients, mixing to form a shaggy dough. Knead the dough by hand (10 minutes) or by mixer (5 minutes until it is smooth.

Place the dough on a lightly floured work surface and shape into a ball. Lightly grease a large bowl, cover, and allow to rest for 1 hour; it will become quite puffy, though it may not double in size.

Transfer the dough to a lightly floured work surface and shape it into a log. Place the log, seam side down, into a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover the pan with lightly greased plastic wrap and allow the dough to rise for 60-90 minutes until the dough has risen 1" over the rim of the pan.

Preheat the oven to 350° F. Bake the bread for 35-40 minutes or until an instant-read thermometer inserted into the center registers 190° F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking. Remove the bread from the pan and allow to cool completely on a wire rack before cutting. Enjoy!

Source: Adapted from the side of the King Arthur Flour Unbleached Bread Flour Bag

Raspberry Chocolate French Macarons and a Giveaway!

2012-05-11T07:43:00.003-05:00

Ah...French Macarons (not to be confused with macaroons). I fell in love with these delicate pastries years ago when my husband and I vacationed in... not France, but Seattle of all places. There is a wonderful French bakery in Pike's Place Market called Le Panier. I was lured in by the aroma of fresh baked bread, but once I entered, I naturally made a bee line for the pastry case. There they were, all lined up like little soldiers. Since I couldn't decide on which flavor to indulge in, I chose one of each. What was the first bite like? Hmmm-- bliss, love, and all was good in the world. The outside was crunchy, the inside a gooey marshmallow heaven. It was from that moment that I was bitten by the macaron bug.

Many people seem to get overwhelmed while making or even considering making these pastries. I can understand why. I have had a few trials and errors. They are a bit fussy, mainly due to measuring and humidity. And unless you are baking in a controlled environment, do not even attempt making these on a hot and humid day. The batter is a meringue and meringues don't like moisture. I think the most important information I can give you about making your own macarons is that it takes patience and practice.

There seems to be hundreds of different recipes for macarons, but I have honed in on the one that works for me and my kitchen and I hope it works for you. I have included some step-by-steps to help you and I will discuss some pointers to help you along the way. I will start by saying that a kitchen scale is key. You need to weigh your ingredients.

I use extra-large eggs (as I do in all my cooking) in my macarons and they usually weigh in at 99 grams, but as you can see in this picture, a chicken cut me short, but that little bit didn't make a difference in the end result. I also age the egg whites in the refrigerator to draw out a bit of moisture.

Up next-- 200 grams of confectioners' sugar. Then--

110 grams of almonds. They can be blanched, sliced, slivered, or ground. You also need 35 grams of granulated sugar, but I forgot to take a picture of that alone on the scale. ☺.

Blend the almonds and confectioners' sugar in the bowl of a food processor until finely ground. This will take a few minutes. Use your fingers to make sure there are no big lumps. If you use finely ground almonds and confectioners' sugar, a food processor is not necessary, but you do need to make sure they are thoroughly blended. (Note--if you are using powdered food coloring, add it at this time)

Using a stand mixer or a hand-held whisk, beat the egg whites on medium until foamy. With the motor running, gradually add the granulated sugar a little at a time.

Then continue to beat until fluffy white peaks form. You do not want dry, over beaten whites. (Note--if you are using gel food coloring, add it at this time)

Now comes the scary part. Add the ground almond mixture all at once to the egg whites. Using a rubber spatula, fold the almond mixture into the whites. At first, you will think-- "there is no way this is going to work", but keep on going. The mixture will become thick and sticky and the whites will deflate. This will take about 1 minute or about 50 strokes.

You want the mixture to fall off the spatula in a molten mass, but not be runny like soup.

Fill a pastry bag fitted with a wide, round tip ( I use Ateco #808) with the meringue batter. I place mine in a wide mouth jar or glass with the tip pointing up to keep the batter from oozing out.

Pipe circles about 1 1/2 inches wide (I count to three when I pipe each cookie) onto a silicone mat or...

silcone coated parchment paper that is unbleached and chlorine free. Using regular parchment paper will warp the bottom of your cookies. Once piped, give the cookie sheet a good smack on the counter top to release any large air bubbles.

This next step is critical for the purpose of giving your macaron a smooth, shiny top and those signature feet on the bottom. Let the macarons age for at least 30 minutes and up to an hour. They should not be sticky or tacky.

When it comes to oven temperature, this is where it might take practice if you don't know your oven. Some ovens are hotter than others and will brown them before they have dried out. I have good results when my oven is preheated to 295° F, but a range from 280° F - 300° can be used. I bake them for 16 minutes and they come out...

with pretty little footsies! Now let the cookies cool completely on the baking sheets. Don't even try to pick one up. Go out, run an errand, or read a magazine from front to back, just don't touch the cookies!

Once cooled, they release easily from the sheets. This is the bottom of one from the silicone mat (my personal preference) and

this is the bottom of one from the parchment. See? Still good.

Macarons come in all flavors and are filled with an assortment of fillings. I am sharing a raspberry chocolate ganache today. Flip the macarons over and match them up with a similarly sized partner.

Spoon the filling onto the bottom of half the cookies or fill a pastry bag.

I fit my pastry bag with the Ateco #808 tip and pipe kisses of filling onto the bottom of half the macarons.

Sandwich the halves together and give a very gentle press to even out the filling. The cookies can be eaten now, but personally, I think they are better once the filling has softened the bottom of the cookie halves. They can also be kept in an airtight container in the refrigerator for up to a week or even in the freezer (make-ahead!) for up to a month. Just let them come to room temperature before serving.

Et Voilà! Go ahead and pat yourself on the back. You saved yourself a trip to France...or Seattle☺.

Now here comes the fun part for me (and one of you). I couldn't post this recipe without giving away a vital component for macaron making to a lucky reader or follower. I am giving away an OXO Good Grips kitchen scale. This scale comes highly recommended by the testers at Cook's Illustrated. I could not agree more. I use it and I love it.

Photo from Bed, Bath, and Beyond.com

It has an 11-pound capacity. It features a zero-out function allowing you to measure multiple ingredients in the same bowl. It has an optional back light for those of you who bake in the dark☺, and it has a pull out display when you are measuring large, bulky items.

So, for a chance to win this super-duper piece of kitchen equipment, here are the rules---- Leave a comment with your name (anonymous comments will not be considered as part of the giveaway) on this post telling me what you would make first with your new kitchen scale. If you already have one, go ahead and enter anyway, then share it with a friend or loved one who enjoys creating yumminess in their kitchen. For a second chance to win, like or follow The Galley Gourmet on Facebook then come back here and leave me another comment telling me that you do or did. A winner will be chosen at random using a random number generator. This giveaway, sponsored by me, begins on Friday, May 11 and will be open until Tuesday, May 15 (open to U.S. and Canadian residents only). The winner will be announced next Thursday, May 17 and asked to contact me via e-mail so I can send the lucky winner their prize.

*This giveaway is now closed*

One last thing-- if you are a regular reader, you know that I share our Sunday dinner menus. Being that it is Mother's Day this Sunday, I am going to take the day off from blogging and be with my family, but we will still be having a delicious Sunday dinner☺.

Printable Recipe

Raspberry Chocolate French Macarons

makes 2 dozen cookies

For the Meringue

200 grams confectioners' sugar

110 grams almonds, blanched, sliced, slivered or ground

3 extra large egg whites (90-100 grams total), left uncovered in the refrigerator for up to three days

Pinch of kosher salt

35 grams of granulated sugar

Pink food coloring, powdered or gel

For the Filling

3 ounces semisweet chocolate, chopped

1/3 cup heavy cream

1 Tablespoon unsalted butter

1/4 teaspoon raspberry extract

Line two large baking sheets with a silicone mat or silicone coated parchment paper; set aside

In the bowl of a food processor, process the almonds and confectioners' sugar together until finely ground, about 2-3 minutes. If using powdered food coloring, add it at this time; set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the whites and salt on medium speed until foamy. With the motor running, gradually add the granulated sugar, then increase speed to high and continue to beat until the whites hold soft, glossy peaks. If using gel food coloring, fold it in at this time. Using a runner spatula, fold in the almond mixture until it is thick and sticky. When it is ready, the batter should drop from the spatula in a smooth molten mass. This will take about 1 minute or 50 strokes.

Spoon the batter into a pastry bag fitted with a large round tip (Ateco #808), pressing out excess air. Twist the bag firmly just above the batter, then pipe 1 1/2-inch diameter rounds onto the prepared sheets, about 24 per sheet. Tap the bottom of the baking sheets sharply, once, on the work surface to release any large air bubbles. Let the cookies stand, uncovered, at room temperature until the tops are no longer sticky and a light crust has formed, at least 30 minutes and up to an hour.

Meanwhile, place a rack in the middle of the oven and preheat the oven to 295° F.

Bake the cookies, one sheet at a time, until the tops are crisp and the bottoms dry, about 16 minutes. Cool completely on racks.

For the Filling

Add the chocolate and butter to a medium bowl. In a small saucepan, heat the cream just until it comes to a simmer. Pour the hot cream over the chocolate and allow to rest for five minutes. Stir the chocolate until the mixture is smooth. Stir in the raspberry extract. Let stand at room temperature until cooled completely and thickened.

To Assemble Cookies

Carefully flip the cookies over on the baking sheets (they will be fragile) and partner them up in size. Fill a pastry bag fitted with a round tip with the ganache and pipe or spoon kisses of ganache onto half of the cookie bottoms. Sandwich the cookie halves together. Enjoy immediately or store in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. Allow the cookies to come to room temperature before serving. Enjoy!

Source: Adapted from Epicurious.com, Macarons by Annie Rig, and Tartlette

Baked Cheese Blintzes with Fresh Blueberry Sauce

2012-05-10T07:50:00.001-05:00

Raise your hand if you love Ina Garten. My hand is raised. She loves her husband deeply, she loves to entertain family and friends with simplicity and style, and her recipes are wonderful! One of Ina's favorite meals to host is breakfast/brunch. With Mother's Day brunch menus on many of your minds, I wanted to share a stress-free recipe for a gathering of people.

Making pancakes and eggs for a family of five is something I enjoy on a regular basis, but who wants to get up in the morning and start being a short order cook for a crowd of people? Not Ina and certainly not me. Here is a recipe of hers that includes all the flavors of a traditional cheese blintz without the fuss of making individual rolled blintzes. Wanting to stick with a more traditional cheese filling, I used cottage cheese and cream cheese in lieu of the ricotta and mascarpone. To make sure the filling is extra smooth and creamy, I run it through the food processor. This also cuts back on extra dirty bowls and spoons, making cleanup even faster *bonus*. You can certainly serve the baked blintz with any fruit topping of your choice, but I highly recommend the fresh blueberry sauce. I even make a little extra to serve over ice cream or yogurt.

Printable Recipe

Baked Cheese Blintzes with Fresh Blueberry Sauce

serves 10-12

For the Batter

1 1/4 cup milk

2 Tablespoons sour cream

4 Tablespoons (2-ounces) unsalted butter

1 teaspoon pure vanilla extract

4 extra-large eggs

1 1/3 cup unbleached all-purpose flour

2 Tablespoons granulated sugar

1 Tablespoon baking powder

1/4 teaspoon kosher salt

For the Filling

3 cups (24-ounces) cottage cheese, 4% or 2"% milk fat

8 ounces cream cheese

2 extra-large eggs

1/3 cup granulated sugar

2 teaspoons lemon zest

2 Tablespoons freshly squeezed lemon juice

1/2 teaspoon pure vanilla extract

3/4 teaspoon kosher salt

For the Blueberry Sauce (makes 2 cups)

1 teaspoon orange zest

3/4 cup freshly squeezed orange juice

2/3 cup granulated sugar

1 Tablespoon cornstarch

4 half pints fresh blueberries

1 Tablespoon freshly squeezed lemon juice

For the Batter

Preheat the oven to 350° F. Butter or spray with non-stick baking spray a 9 x 13-inch baking pan or dish; set aside.

Place all of the batter ingredients in the bowl of a food processor fitted with the metal blade and blend until smooth. Pour half the batter (about 1 3/4 cups) into the prepared baking dish. Bake for 10 minutes, until set.

Meanwhile, rinse and dry the bowl of the food processor. Place all of the filling ingredients into the bowl and process until completely smooth, scraping down the sides of the bowl. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.

Return the pan to the oven and continue baking for 35-40 minutes or until the top is lightly golden and puffed and the filling is almost set. Remove from the oven and allow to stand for 20-30 minutes.

Meanwhile, combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole. Stir in the orange zest and lemon juice; set aside to cool.

Cut the blintzes into squares and serve warm with the blueberry sauce. Enjoy!

Source: Adapted from Barefoot Contessa: Back to Basics

Shrimp Stuffed Deviled Eggs

2012-05-08T07:19:00.000-05:00

"Yum!" was the first word my husband and children said after one bite of these eggs on Sunday and I had to agree. After rave reviews from the smoked salmon deviled eggs, I wanted to put a similar spin on the classic version, but with shrimp in mind. Knowing how much my family loves my shrimp and sherry cheese spread, I took a few pointers from that recipe and came up with these.

Instead of the traditional dash of paprika, I like to put a little devil back in deviled eggs with a good hit of cayenne pepper. It is optional of course, but highly recommended. I garnish each egg with a small bay shrimp for two reasons... 1. It looks and tastes good and 2. It lets people know what the main ingredient is in case there are any shellfish allergies.

Many of you may be hosting a brunch or luncheon this weekend to honor and remember the mothers in your lives. These would certainly be a wonderful bite-sized food to pass or serve buffet style.

Printable Recipe

Shrimp Stuffed Deviled Eggs

makes 12 appetizers

6 extra large hard boiled eggs, cooled and shelled

2 Tablespoons mayonnaise

2 Tablespoons whipped cream cheese

1 teaspoon Dijon mustard

1 teaspoon freshly squeezed lemon juice

1 teaspoon dry Sherry

4 ounces (about 8 large shrimp) shrimp, cooked, peeled, and roughly chopped

1 Tablespoon chopped fresh chives

Kosher salt and freshly ground black pepper to taste

Ground cayenne pepper to taste

12 small bay shrimp, cooked (optional)

Cut the eggs in half lengthwise. Remove the yolks and place them in a food processor fitted with the metal blade. Add the mayonnaise, cream cheese, mustard, lemon juice, and sherry and process until smooth. Add the shrimp and process to break down the shrimp into small pieces. Add the chives and pulse to combine. Season to taste with salt and pepper. Spoon the filling into the whites or pipe the filling using a pastry bag and tip. Sprinkle with cayenne pepper and garnish with a shrimp. Refrigerate until ready to serve. Set out at room temperature for 20 minutes before serving. Enjoy!

Source: The Galley Gourmet

Sunday Dinner

2012-05-06T12:38:00.003-05:00

Shrimp Stuffed Deviled Eggs
Sweet Potato Chips with Lime Salt

Honey-Brined Smoked Turkey

Vidalia Onion Gratin
Barbecue Beans
Biscuits

Banana Rum Pudding Parfaits

What to go to for a crunchy side when you are just kind of potatoed out? Thanks to my mother, I found the answer a while back with these delightfully delicious sweet potato chips or strips, as I like to call them. They are easy to make and can even be made ahead of time. Just store them in a plastic bag in a cool, dry place after they have cooled completely. And the utility of these sweet and salty wonders does not stop with side duty to a burger or sandwich. They make for a great appetizer and are fantastic in the role of bar food. We love the lime salt on them, but you can use plain salt or you can certainly come up with your own flavor combination to try.

Sunday Dinner one year ago

Printable Recipe

Sweet Potato Chips with Lime Salt

makes about 200 chips

1 1/2 teaspoons finely grated lime zest

1 Tablespoon Kosher salt

2 large sweet potatoes (about 1 1/2 pounds total)

Vegetable oil for frying

In a small bowl, stir together lime zest and salt; set aside.

Peel potatoes. Using a vegetable peeler, shave as many long strips as possible from the potatoes, turning the potato as you go.

Heat 2 inches of oil in a 3 to 4-quart wide, heavy bottom saucepan over moderately high heat until it registers 350º F on a thermometer. Fry strips in 6 batches, stirring frequently, until chips are lightly browned and bubbling stops, about 1-2 minutes. Transfer chips to paper towels to drain and sprinkle with lime salt. Enjoy!

Source: Adapted from The Gourmet Cookbook via my mother

Blackberry Margarita

2012-05-04T06:29:00.002-05:00

Normally I save the cocktails for the weekend, but sometimes you just have one of those days or, in this case, week. Three busy kids, school activities, home improvements, not to mention a 12-week old puppy that ate a year old rotten duck egg from the neighbor's yard (don't ask)! Yeah, that was fun to clean up. Let's just say a beverage to take the edge off was in order.

I have to admit, I am not the biggest fan of hard alcohol. It is a bit too strong for me and goes down like fire water *cough*. But when it is shaken up with citrus, fruit flavors, and a bit of sugar, then I am on board.

I made tacos the other night with leftover pork shoulder from Sunday (I'll get to that recipe soon) and homemade flour tortillas. So, I thought a fruity spin on the traditional margarita would be a great way to whet the appetite before dinner (and it was).

This is a great recipe to make for entertaining for two reasons. 1. You can make a large batch of it and 2. You can make it ahead of time. Letting it set up allows the flavors to develop while a better blackberry taste comes through. Since the blackberries are pureed, the mixture is a little thicker than a traditional margarita. But once poured over crushed ice, it has the perfect consistency. I like my cocktails on the sweeter side, but you can certainly dial back on the sugar to suit your own taste. I also add a bit more lime juice because I love the blackberry-lime combination.

Instead of the usual lime-salt rim, I use a mixture of sugar and salt to help it go down smooth. That sweet and salty kiss is the perfect prelude to a sip of this fruity cocktail. Boy, am I glad I have enough blackberries to make another batch. TGIF!

Printable Recipe

Blackberry Margaritas

serves 8, 1/2 cup servings

1 lime cut into wedges

1 1/2 Tablespoons granulated sugar

3/4 teaspoon kosher salt

1 cup water

1/2-3/4 cup granulated sugar

1 cup 100% agave blanco tequila

3/4 cup Cointreau or triple sec

3/4 cup freshly squeezed lime juice

12 ounces (1 pint) fresh blackberries, plus more for garnish

Crushed ice

In a shallow dish, combine the sugar and salt. Rub the rim of each glass with the cut edge of a lime wedge. Dip the rim of the glass into the sugar-salt mixture; set aside.

In a microwave-safe cup, combine the water and sugar. Microwave on high until the sugar completely dissolves, 1-2 minutes. Stir and set aside to cool.

In a blender combine the syrup, tequila, Cointreau/triple sec, lime juice, and blackberries; process until smooth. Pour the mixture through a fine-mesh sieve set over a large pitcher, pressing on the solids to extract all the liquid (discard the solids). Serve immediately over crushed ice or refrigerate for several hours or overnight to allow the flavors to develop. Enjoy!

Source: Adapted from Cooking Light, June 2011

Homemade Flour Tortillas

2012-05-03T07:37:00.001-05:00

Fumaric acid and sodium metabisulfite-- sounds yummy right?! Those, my friends, are just a few of the ingredients in store bought flour tortillas. Might be why I have always been a little turned off by the taste-- foam board comes to mind. Many of you probably wouldn't even think about making homemade tortillas, but it is really quite simple. You most likely have all the ingredients on hand, and they are fun to make with a helper in the kitchen.

The first time I made tortillas I used all lard (mmm...laaarrd) and no baking powder. They were good, but a bit too porky in taste and they looked greasy. The second time around I used half vegetable shortening and half lard, as well as some baking powder. The results were much better. I couldn't believe what deep flavor and perfect appearance they had. The taste and look of these tortillas really made it hard to ever buy store bought again. In fact, I have even adapted the size of the recipe to make burrito size tortillas for burrito nights.

A visual always help when making a homemade product, so I have included some step-by-steps below.

I like to measure my flour, but if you don't have a scale, make sure to use the scoop and level method. Too much flour will result in a dense tortilla. Add the baking powder and salt to the flour.

I also like to measure the vegetable shortening and lard; 1 1/4 ounce of each for a total of 2 1/2 ounces. Please don't be afraid of using lard for health reasons. The monounsaturated fat in lard is healthier than saturated fat while the little saturated fat there is has no effect on cholesterol. But, if you really don't want to use lard, you can use all vegetable shortening. Process the flour mixture, shortening, and lard until incorporated.

With the motor running, add the water and process until the dough just comes together in a mass.

The dough should be soft, but not quite as soft as a bread dough.

Transfer to a lightly floured work surface and knead until smooth.

Divide the dough into 12 or 6 portions depending on the size of your tortilla. Tacos or burritos? Roll each portion into a ball.

Place the dough balls on a plate, cover with plastic, and allow to rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out the rounds.

Working with one dough ball at a time, flour both sides

and roll forward and back, then rotate one sixth of a turn and roll forward and back again

continue rotating and rolling until you reach an 8-inch or 11-inch round.

Lay the tortilla on a hot griddle or cast-iron skillet (you should hear a faint sizzle and an almost immediate bubbling across the surface). When there are brown splotches underneath (about 30-45 seconds)

flip it over, and bake for another 30-45 seconds. If you will be reheating the tortillas over a gas flame before serving, lean toward the 30 seconds to prevent them from overcooking.

Place in a cloth napkin/clean kitchen towel or tortilla warmer (don't put the lid on until you have finished baking and stacking all the tortillas. The heat from each subsequent tortilla will keep them warm. The lid will trap too much moisture and make them soggy) and continue with remaining tortillas, stacking them on top of one another.

Tacos, fajitas, burritos, or just to have a simple bread on the table-- homemade tortillas are the way to go.

Printable Recipe

Homemade Flour Tortillas
makes twelve 7-inch tortillas or six 10-inch burrito size tortillas

2 3/4 cups (about 12 1/2 ounces) unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
2 1/2 Tablespoons (1 1/4-ounce) vegetable shortening
2 1/2 Tablespoons (1 1/4-ounce) lard
3/4 cup very warm water

In the bowl of a food processor combine the flour, baking powder, and salt; pulse to mix. Add the shortening and lard and process until incorporated. With the motor running, add the water and mix until the dough comes together. The dough should be medium-stiff consistency- not firm, but not quite as soft as bread dough. Add a tablespoon of water if necessary. Scoop the dough out onto a lightly floured work surface and knead until smooth.

Divide the dough into 12 or 6 portions and roll each into a ball. Set the balls on a plate, cover with plastic wrap, and let rest at least 30 minutes. This allows the gluten to relax, making it easier to roll the dough.

Heat an ungreased griddle or cast-iron skillet over medium to medium-high heat.

On a lightly floured work surface, flatten a ball of dough, flour it, then roll forward and back across it once, rotate a sixth of a turn and roll forward and back again; continue rotating and turning until you reach a 7-inch or 11-inch circle depending on the size of the tortilla you are making, dusting with flour as needed.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30-45 seconds, when there are light brown splotches underneath, flip it over and cook for another 30-45 seconds until the other side is splotchy brown (do not over bake the tortilla or it will become crisp). Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner while stacking then one on top of the other. Serve warm or at room temperature. Tortillas can be made one day in advance and kept in an airtight bag. Well wrapped tortillas can be kept in the refrigerator for up to three days or in the freezer for up to one month (thaw completely in the refrigerator before using or rewarming). Enjoy!

Source: Adapted from The Authentic Mexican Cookbook by Rick Bayless

Margarita Cream Cake

2012-05-01T07:49:00.000-05:00

Normally I like to end the week with something sweet, but after enjoying this dessert this past Sunday, I wanted to share this cream cake with you ASAP. If there are any of you who will be hosting a Cinco de Mayo fiesta this weekend, you are looking at a cake with the potential to bring the house down. And it is not as hard to make as it looks.

This cake covers a lot of territory. Taste? The tang of the cream cheese is joined by flaky coconut, a tropical note of lime, and, yep, the terrific twin terrors of tequila and triple sec! The texture is of three levels. The luscious, creamy body of the cake is topped with a shimmering disc of margarita flavored gelatin. The cake rests on a crunchy crust that names crushed pretzels as its main ingredient. It is a yummy stand-in for the salty rim of the traditional cocktail.

Finally, the presentation intrigues the eye and the tongue, making refusal of at least a ~~bite~~ slice virtually impossible. Now you can have your drink and eat it too!

Printable Recipe

Margarita Cream Cake
serves 10-12

1 cup (about 4-ounces) sweetened shredded coconut, finely chopped
2 teaspoons grated lime zest
3 cups (about 3 1/2-ounces) pretzels
6 Tablespoons (3-ounces) unsalted butter, melted
3/4 cup water, divided
4 teaspoons unflavored gelatin
1 (10-ounce) can frozen margarita mix, thawed
1/4 cup tequila
1/4 cup Cointreau or triple sec
1 1/2 cups heavy cream, chilled
1 (14-ounce) can sweetened condensed milk
4 ounces cream cheese, softened
1/4 teaspoon pure vanilla extract

Garnish
Whipped cream
Lime wedges

Place the oven rack in middle position and preheat to 350° F. Line the bottom of a 9-inch non-stick spring-form pan with parchment paper; set aside.

In a small bowl, combine the coconut and lime zest; reserve 1/2 cup. In the bowl of a food processor, combine the remaining coconut and pretzels and process until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom of the prepared pan. Bake until the edges are golden, about 10-12 minutes. Cool completely on a wire rack. Once cool, spray the inside edges with non-stick spray.

In a small saucepan, combine 1/4 cup of the water and gelatin and let sit until gelatin softens, about 5 minutes. Add margarita mix, tequila, and Cointreau/triple sec and cook over low heat, stirring frequently, until gelatin dissolves, about 5 minutes. Cool for 15 minutes.

In a medium bowl using a wire whisk or hand-held mixer, whip the cream until soft peaks form. In a separate large bowl, beat together the sweetened condensed milk, cream cheese, and vanilla. Add 1 cup of the cooled margarita mixture and beat until incorporated. Using a rubber spatula, fold in one-third of the whipped cream, then gently fold in remaining cream. Pour the filling into the crust. Refrigerate until just set, about 1 hour.

Stir the remaining 1/2 cup water into the remaining margarita mixture. Pour the mixture through a fine-mesh sieve into a 2-cup liquid measuring cup. Pour the filling and refrigerate until set, about 4 hours. Carefully run a sharp paring knife between the cake and the sides of the pan, pressing against the pan. Remove the sides of the pan. Press the reserved coconut mixture onto the sides of the cake. Garnish with whipped cream and lime wedges. Enjoy!

Source: Adapted from Cook's Country, July 2011

Sunday Dinner

2012-04-29T14:44:00.000-05:00

Mango Guacamole
Shrimp and Chorizo Bites (last minute addition)

Cuban-Style Asado Pork braised in a Vino Mojo

Frijoles Negros

Saffron Rice

Cuban Bread

Margarita Cream Cheese Cake

Dinner tonight is Cubano all the way. I have made this lineup (minus the cake) containing our favorite flavors from the unique island culture of Cuba before. I like to think that it brings a taste of Little Havana up from the land of palm trees to the great Midwest to help jump start the early summer. The temperature outside says that the jump start isn't working, but the flavors work on multiple levels.

The recipe that I am featuring is somewhat apart from the Cuban theme. We all love guacamole, but I wanted to add a tropical, Caribbean essence to it to bring it more in line with the rest of the flavors. The mango provides just the essence I was looking for. Another interesting addition to this guacamole is the flavor from the Peppadew peppers. They add a sweet, piquant note that really makes this chip dip unique.

Sunday Dinner one year ago

Printable Recipe

Mango Guacamole
makes about 2 1/2 cups

3 large ripe avocados
1/2 medium red onion, diced
1/4 cup chopped Peppadew peppers, hot or mild, diced
1 jalapeno pepper, seeded and finely chopped (optional)
1/4 cup chopped fresh cilantro, divided
2 Tablespoons fresh lime juice
1 medium ripe mango, peeled, flesh cut from the pit, and diced

Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit and pull the halves apart. Using the bottom end of a chef's knife, dislodge the pit, then scoop out the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork. Mix in the onion, peppadew peppers, jalapeno (if using), 3 tablespoons of cilantro, and lime juice.

Add 2/3 of the diced mango. Taste and season with salt. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate- preferably for no more than a few hours.

When ready to serve, transfer the guacamole into a serving bowl and garnish with the remaining mango and cilantro. Enjoy!

Source: Adapted from Rick Bayless

Carrot Cake with Cream Cheese Frosting

2012-04-27T07:45:00.000-05:00

I know that I'm jumping around with the recipes this week, but we enjoyed this cake last Sunday and it will be some time before I make it again and I want to get it out there. Why will it be some time before I make it again? Well, there are just too many other delicious dessert recipes to make and try☺. That, and I have had a few requests for a carrot cake recipe. This one is outstanding!

Normally, carrot cake recipes are incredibly moist due to the carrots and obscene amounts of oil. I mean 1 1/2 cups of oil-- really?! I am not one who is afraid of a little fat, but I don't care to have greasy lips after taking a bite of cake. To eliminate that problem without sacrificing taste and texture, I replace 1/2 cup of oil with buttermilk and use a full pound of carrots. Now that is a carrot cake.

I keep the spices and frosting traditional, but I give the finished cake an updated twist (literally). Instead of a 9x13-inch cake pan with a simple frosted top that many of us probably grew up with, I like to make this cake into a two tiered cake with crisp candied carrot curls on top. Completely optional, but it does make for a nice presentation and a great snack for the kids. However, a simple 9x13-inch pan is still a good and equally tasty option. Speaking of options, the nuts are optional too, but I do like the bit of texture that they add. You can even add the nuts to the cake batter instead of using them as a garnish.

Like many cake recipes, it can be made several days in advance and kept in the refrigerator. Just bring it to room temperature before serving.

Printable Recipe

Carrot Cake with Cream Cheese Frosting
serves 15-20

For the Cake
2 1/2 cups (12 1/2-ounces) unbleached all-purpose flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 Tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Pinch freshly grated nutmeg
1 teaspoon kosher salt
1 pound carrots, peeled
1 1/2 cups granulated sugar
1/2 cup light brown sugar
4 extra large eggs, room temperature
1/2 cup buttermilk, room temperature
1 cup vegetable oil

For the Frosting
1/2 cup (8 tablespoons) unsalted butter, softened
1 (8-ounce) package cream cheese (do not use low fat or nonfat)
1/4 teaspoon kosher salt
2 teaspoons pure vanilla extract
3 cups (12-ounces) confectioners' sugar
1 Tablespoon sour cream

Garnish
Carrot Curls (recipe follows)
Fresh Mint

For the Cake
Adjust oven rack to middle position and preheat oven to 350º F. Lightly grease two 9" round cake pans, or one 9"x13" pan, line with parchment paper, grease the parchment, and flour the pan.

In a large bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt; set aside.

Using a food processor fitted with a shredding disk, shred carrots (you should have about 3 cups); transfer to a large bowl. Wipe the workbowl clean and fit the processor with the metal blade. Process sugar, brown sugar, eggs, and buttermilk in food processor until frothy and thoroughly combined, about 20 seconds. With processor running, add oil in a steady stream and process until mixture is light in color and well emulsified, about 20 seconds. Transfer mixture to bowl with carrots, mixing well. Using a rubber spatula, fold in the flour until no streaks of flour remain.

Scrape batter into prepared pan(s), smooth top with rubber spatula, and gently tap on the counter to release air bubbles. Bake cake until toothpick in the center comes out clean, about 35-40 minutes, rotating pan(s) halfway through baking. Let cake cool completely in pan(s) on wire rack, about 2 hours.

For the Frosting
Using a stand mixer or hand held beater, cream the butter, cream cheese, and sour cream together until smooth. Add the salt and vanilla. Scrape down the sides of the bowl with a rubber spatula. With the mixer on low, gradually add the confectioners' sugar and mix until fluffy.

Run a paring knife around the edges of the cooled cake(s) to loosen from the pan(s). Invert the cake(s) onto a wire rack, discard parchment, then turn cake(s) right side up onto a serving platter. Spread frosting evenly over cake or frost the top of one layer, top with the second layer, and frost the top and sides of the cake. Press the walnuts onto the sides of the cake if using. Garnish with carrot curls if using and serve. Cake can be refrigerated for up to 3 days. Bring to room temperature before serving. Enjoy!

For the Candied Carrot Curls
2 medium carrots, peeled
1 cup water
1 cup granulated sugar

Adjust oven rack to middle position and preheat the oven to 350° F. Line baking sheet with a silicon mat or parchment paper; set aside.

Peel long strips from carrots lengthwise until you begin to get wide slices, you should get about 15 strips.

Bring water and sugar to a boil in small heavy duty saucepan. Add carrot strips and simmer, uncovered, for 15 minutes. Strain through a sieve, discarding syrup. Let stand 15 minutes.

Wind carrot strips, one at a time, around the end of a wooden spoon handle, then slip off each curl and place seam side down on prepared baking sheet. Place in the oven and bake until dry and crisp, about 60-75 minutes. Allow to cool completely on baking sheet.

Carrot Curls can be made 5 days ahead and kept in an airtight container at room temperature.

Source: Cake and frosting adapted from King Arthur flour and Cooks Illustrated, Carrot Curls adapted from Gourmet

Mexican Red Rice

2012-04-26T07:45:00.000-05:00

Mexican food normally appears on our table in some way or form about twice a week. Whether I am serving a simple quesadilla or making a big batch of tamales, I am always in need of a tasty side dish. This rice is a favorite for filling the side dish role.

The original recipe called for fresh tomatoes, but I cannot rely on the ripeness of tomatoes in the Midwest year-round. Quality canned tomatoes make for an excellent substitute. The recipe also baked the rice in the oven, but cooking rice on the stove-top is quicker and yields the same result. Once the rice is tender and fluffy, it is seasoned with fresh jalapenos to taste, cilantro, and a good squeeze of fresh lime. This is a flavorful dish that will nicely round out any Mexican meal.

Printable Recipe

Mexican Red Rice

serves 6-8

1 (14.5 ounce) can petite diced tomatoes, drained

1 medium white onion, peeled and quartered

3 jalapeno chiles, ribs and seeds removed, minced

2 cups long-grain white rice

3 Tablespoons canola oil

4 garlic cloves, minced

2 cups low-sodium chicken broth

1 Tablespoon tomato paste

1 1/2 teaspoons kosher salt

1/2 cup minced fresh cilantro leaves

1 to 2 limes, cut into wedges for serving

Adjust oven rack to middle position. Preheat the oven to 350° F.

Process tomatoes and onion in the bowl of a food processor until smooth, about 15 seconds, scraping down the sides of the bowl if necessary. Transfer mixture to a liquid measuring cup; you should have 2 cups. If necessary, spoon off excess so that the volume equals 2 cups.

Place rice in a large fine-mesh sieve and rinse under cold running water until water runs clear, about 1 minute. Shake rice vigorously in sieve to remove excess water.

In a large heavy-bottomed saucepan with a tight fitting lid, heat the oil over medium-high heat. Add the rice and fry, stirring frequently, until rice is light golden and translucent, about 6 minutes. Reduce the heat to medium and add garlic and half of the minced jalapenos; cook stirring constantly until fragrant, about 30 seconds. Stir in the tomato and onion puree, chicken broth, tomato paste, and salt, stirring until thoroughly combined. Increase the heat to medium-high and bring to a boil. Cover the pan, reduce the heat to a low simmer, and cook until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat, uncover, and fluff the rice with a fork. Cover and let rest for 10 minutes.

Stir in the cilantro and remaining jalapenos to taste. Serve immediately, passing lime wedges separately. Enjoy!

Source: Adapted from Cook's Illustrated, September 2004

Blueberry Bagels

2012-04-24T07:45:00.000-05:00

I apologize. I have been keeping this recipe all to myself. It's not that I didn't want to share. I just needed to make a few dozen batches and do a little taste testing to make sure they were just right to share☺.

When I first started toying with the idea of a blueberry bagel, I knew I wouldn't have many options in terms of the type of blueberry I was going to use. I wanted the taste and texture of a fresh blueberry, but not the watery mess. I also wanted a slight purple tint that made it look like a blueberry bagel, but without any artificial color added. The obvious choice would be to use dried blueberries, but I knew they wouldn't give me that streaked blueberry look to the bagel. Frozen blueberries would be an even bigger disaster than fresh. Hmmm...."....self, don't give up."

Cruisin' through the aisles at the market, I found my answer-- freeze-dried blueberries! They are made from fresh blueberries picked at their peak for the best blueberry flavor. A 1.2-ounce package (about 1 cup) of freeze-dried blueberries is actually 8.5-ounces of fresh blueberries. Now that's a lot of blueberry for my bagels. Since they are on the brittle side, I gently knead them into the dough by hand. They soften once baked and they give the bagels that little purple streak I was looking for. To further enhance the blueberry flavor, I first add a bit more sugar. Then I add a touch of cinnamon and lemon zest just like I do with my blueberry pie. The flavors really compliment one another.

Just look at all those berries! Toast one up and spread it with butter or cream cheese for breakfast or an anytime treat.

If you are new to making bagels, check out my step-by-step photos for homemade bagels.

Printable Recipe

Blueberry Bagels Bagels

yields 8

2 1/4 teaspoons dry active yeast

1 Tablespoon granulated sugar

1 1/3 cups warm water

3 1/2 cups bread flour, plus extra for kneading

1 3/4 teaspoons kosher salt
1/8 teaspoon ground cinnamon
1/8 teaspoon lemon zest

1 cup freeze dried blueberries

In the bowl of a stand mixer, add the flour, sugar, yeast, salt, cinnamon, and lemon zest. With the mixer on low, slowly add the water. Continue to mix until the dough comes together in a mass, about 4-6 minutes. Increase speed to medium-high and knead for another 8-10 minutes until soft and smooth. Transfer the dough to a lightly floured work surface and gently knead the blueberries in by hand. Place the dough in a bowl sprayed lightly with non-stick baking spray. Cover with a towel or lightly oiled plastic wrap and let rise for 1 hour or until doubled in size.

Gently de-gas the dough and let the dough rest for 10 minutes.

Meanwhile, preheat the oven to 425º F and bring a large pot of water to a boil; then reduce to a simmer.

Transfer the dough to a lightly floured work surface. Divide the dough into 8 pieces. Press each piece down to get rid of air bubbles. Form into balls and roll the balls between your palm and the work surface, rotating to form a smooth ball. Coat a finger in flour and press it through each ball to form a ring. Twirl the ring around the index finger of one hand and the thumb of the other, stretching the dough and widening the hole to about 1/3 of the bagel’s diameter. Place the bagels on a baking sheet lined with parchment paper or a silpat and cover with a towel. Let rest for another 10 minutes.

Gently lower the bagels into the water in batches, 2-3 bagels at a time. Boil uncovered for about 1 minute. Turn them over once and boil for another minute. Using a perforated skimmer, remove the bagels from the pot, letting the water drain; return to the baking sheet. Bake for 20-25 minutes or until golden. Transfer to a wire rack to cool completely. Enjoy!

Source: Adapted from Bread by Eric Treuille & Ursula Ferrigno

Sunday Dinner

2012-04-22T16:07:00.003-05:00

Mini Cream Cheese Crab Cakes

Thick-Cut Pan Seared Steaks

with garlic butter

Pomme de Terre Byron
(scroll down on the above link for this variation of the recipe)

Creamed Spinach with Crispy Proscuitto

Carrot Cake with Cream Cheese Frosting

I can't believe that I have yet to share with you a recipe using crab meat, my favorite food from the sea. I have several crab cake recipes that come in various shapes and sizes. This bite-sized recipe is a good example of the diminutive sort. I started by flipping the portions of crab and cream cheese from the original recipe. It called for 8 ounces of cream cheese and 6 of the crab. I upped the crab and reduced the cheese.

Instead of sauteing each individual cake, these are formed in mini muffin pans. The cakes resemble a mini quiche (and with the addition of the cream cheese, they taste like it too). The crust on the bottom and top of the cakes is a mixture of panko breadcrumbs and Parmesan cheese. This mixture becomes golden and crunchy once baked. To keep it simple and let the crab shine through, they are seasoned with just a bit of lemon zest, chives, and cayenne pepper. Not only are they tasty, but they can be made ahead of time. The crab mixture can be made up to a day ahead and the baked cakes up to two hours ahead (this is why I have a picture of the freshly baked crab cakes that we will be enjoying shortly). Just rewarm before serving.

This is a crab cake that might even get the non-crab lover to bite. My son doesn't share my love of crab, but he does enjoy the crab and cream cheese goodness in this particular recipe. This is an amuse bouche that is sure to please.

Sunday Dinner one year ago

Printable Recipe

Mini Cream Cheese Crab Cakes

makes 24

6 ounces cream cheese, room temperature

1 cup plus 2 Tablespoons Parmesan cheese, divided

1 extra large egg

1/4 cup sour cream, light or full fat

1/2 teaspoon freshly grated lemon zest

3 Tablespoons chopped fresh chives, plus more for garnish

1/4 teaspoon kosher salt

1/8 teaspoon cayenne pepper or more to taste

8 ounces fresh lump or special crabmeat, picked over, patted dry if overly wet

1 1/4 cup panko crumbs, divided

5 Tablespoons unsalted butter plus more for pans, melted

Lemon wedges

Tabasco

In a medium bowl, beat the cream cheese with a hand held mixer until smooth. Add 1/4 cup of the Parmesan and egg; beat to blend. Beat in sour cream, lemon zest, 1 tablespoon of chives, salt, and cayenne pepper. Fold in crabmeat. (Mixture can be made 1 day ahead; cover and refrigerate).

Preheat oven to 350° F. Generously butter a 24-cup mini muffin pan; set aside.

In a medium bowl, toss together the panko, the remaining Parmesan, and the remaining 2 tablespoons chopped chives. Drizzle the 5 tablespoons of melted butter over, tossing with a fork until evenly moistened. Press 1 tablespoon of the panko mixture into the bottom of each muffin cup, pressing down with the back of the tablespoon forming a shallow cup. Divide the crab mixture (about 1 tablespoon) evenly into each muffin cup. Sprinkle the remaining panko mixture over each cup.

Bake crab cakes until golden on top and set, about 30 minutes. Cool in the pan for 5 minutes. Run a knife around each cake and gently lift out of the pan. (Crab cakes can be made 2 hours ahead. Arrange on a baking sheet; let stand at room temperature. Rewarm in a 350° F oven for 6-8 minutes)

Arrange crab cakes on a serving platter; garnish with chives. Serve with lemon wedges and Tabasco.

Source: Adapted from Bon Appetit, April 2009

Chocolate Ice Cream

2012-04-20T07:53:00.002-05:00

I am sure it is not a surprise to you that I love chocolate. Just check out the dessert section in my recipe tab. I even put cocoa in my chili! Having said that, I have never been a big fan of plain chocolate ice cream (until now). It just seemed so... meh. Good, but... meh. You see, I like to take other flavors and use them as blank canvases to which I can add chocolate☺. A scoop of vanilla ice cream with chocolate sauce-- yes! And of course, I do stir it together to make chocolate soup ice cream. A scoop of coffee ice cream with chocolate chunks-- oh, yes! A scoop of tiramisù ice cream with a chocolate ripple-- come to mama!!

My youngest daughter, on the other hand, could eat double her weight in chocolate ice cream on a daily basis. A blood test might show that she has a river of melted chocolate running through her veins. Wanting to treat her after her first soccer win of the season, I whipped up a batch using a recipe from my ice cream bible. I knew she was going to love it, but what about me and my... mehs? Verdict-- this is hands down the BEST chocolate ice cream I have ever put in my mouth. I sound like a southerner when I say that, but it is true. I can't even begin to describe how creamy it is straight from the freezer. It might have something to do with the tablespoon of chocolate liqueur that I put in it☺. This is a little trick that I use for many ice cream recipes to keep them from freezing rock hard since home ice cream makers don't incorporate enough air in the ice cream like the commercial brands do. Of course, it is optional and the ice cream will still be great without the liqueur, but I do recommend it.

You know what might even be better than plain chocolate ice cream? Using chocolate ice cream as a blank canvas to add more chocolate-- whoo-hoo!

"Mommy, can I eat it now? Mommy, can I eat it NOW?!" A big thanks to my daughter Mabelle, who patiently waited to eat her ice cream while I snapped a picture or two.

Printable Recipe

Chocolate Ice Cream

makes about 1 quart (1 liter)

2 cups (500 ml) heavy cream

3 Tablespoons (21 g) unsweetened Dutch-process cocoa powder
5 ounces (140 g) semisweet chocoalte, chopped
1 cup (250 ml) whole milk
3/4 cup (150 g) granulated sugar
1/8 teaspoon kosher salt
5 extra large egg yolks
1/2 teaspoon pure vanilla extract
1 Tablespoon Godiva or other chocolate liqueur (optional)

In a medium saucepan, warm 1 cup of the cream with the cocoa powder, whisking until thoroughly blended. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Stir in the remaining cup of cream. Pour the mixture through a fine mesh sieve set over a large bowl, scraping the saucepan as thoroughly as possible.

In the same saucepan, warm the milk, sugar, and salt. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly to temper the yolks. Pour the warmed egg yolk mixture back into the saucepan. Stir the mixture over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through a fine mesh sieve and stir it into the the chocolate mixture, whisking until smooth. Stir in the vanilla and liqueur. Set over an ice bath and stir until cool. Refrigerate the mixture until thoroughly chilled, several hours or overnight. Freeze it in an ice cream maker according to the manufacturer's instructions. If the chilled mixture is too thick to pour into your machine, whisk it vigorously to thin it out. Enjoy!

Source: Adapted from The Perfect Scoop by David Lebovitz

Homemade Chicken Nuggets

2012-04-19T07:49:00.001-05:00

Here they are. They are world renowned for their ability to double as kid favorite and parent bail-out meal-- Chicken Nuggets. How many times have you pulled out of the drive-through lane or dumped rock hard artifacts from the freezer onto a baking sheet and thought--"I'm glad the kids are getting their dimethylpolysiloxane (that's a real ingredient) today." It must taste pretty good, because my middle daughter loves chicken nuggets. I really wanted to find an alternative to all of the artificial chemistry lab stuff--a more wholesome version and one that I would enjoy as well. If you follow the procedure below, I think you'll find a good way to get your kids the delicious nuggets they love that you can also feel good about.

Cut each chicken breast diagonally into thirds.

Working with the largest piece, turn the cut side towards you and slice into 1/2-inch thick pieces.

With your knife almost parallel to the cutting board, cut the two smaller thirds into pieces.

Continue with remaining chicken breasts.

Place the chicken pieces in the brine, cover and refrigerate for 30 minutes. This keeps the chicken moist and flavorful.

Dry the chicken on paper towels.

Coat the chicken pieces with egg whites.

Then dredge in the seasoned flour/panko mixture; pressing to adhere. Do not discard the remaining flour/mixture.

Place the coated chicken pieces on a wire rack set over a rimmed baking sheet and allow to rest for 10 minutes. Just before frying, return the chicken pieces to the flour/panko mixture and lightly dredge again.

In a large dutch oven, heat the oil to 350° F.

Place half the chicken pieces in the oil and fry until golden brown, flipping once, about 3 minutes.

Remove the chicken from the oil (I like to use a Chinese skimmer) and return the oil temperature to 350° F before frying the second batch.

Drain the chicken on a separate wire rack set over a rimmed baking sheet. Keep warm in a 200° F oven until ready to serve.

Since the nuggets take little time to fry, I make a double batch. One for dinner and one to freeze for a busy weeknight. To make ahead, cool chicken nuggets completely, transfer to a freezer-safe ziploc bag, and freeze for up to 1 month. Reheat in a 350° F oven for 15 minutes or until heated through.

I like to serve them with a drizzle of honey, but feel free to use any dipping sauce, like barbecue, ranch, or honey mustard. Let's be honest--your kids will probably drag them through a red lagoon of ketchup. A nice green salad and some seasonal fresh fruit completes the meal.

Printable Recipe

Chicken Nuggets
serves 4-6, about 3 dozen pieces

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 cups water
1 Tablespoon plus 1 teaspoon kosher salt
2 Tablespoons Worcestershire sauce
1 cup unbleached all-purpose flour
1 cup panko crumbs, crushed
2 teaspoons onion powder
1/2 teaspoon garlic powder
3/4 teaspoon black pepper
1/2 teaspoon baking soda
3 extra large egg whites
4 cups peanut or vegetable oil

Cut each chicken breast diagonally into thirds. Turn each third so that the cut side is facing you, then cut each third diagonally into 1/2 inch pieces. Whisk the water, the tablespoon of salt, and Worcestershire in a large bowl until the salt dissolves. Add the chicken pieces and refrigerate, covered, for 30 minutes.

Remove the chicken from the brine, discard the brine, and pat the chicken dry with paper towels. In a shallow dish, combine the flour, panko crumbs, onion powder, garlic powder, remaining salt, and black pepper. Whisk the egg whites in a separate shallow dish until foamy. Coat half the chicken with the egg whites and dredge in the flour mixture, pressing to adhere. Transfer to a plate and repeat with the remaining chicken; set aside for 10 minutes (don't discard the flour mixture).

Adjust an oven rack to middle position and preheat to 220 ° F. Heat the oil in a large Dutch oven or heavy bottom saucepan to 350° F. Return chicken to flour mixture and turn to coat, pressing to adhere. Fry half of chicken until deep golden brown, about 3 minutes, turning halfway through cooking. Drain chicken on a wire rack set inside a rimmed baking sheet and place in the preheated oven. Return oil to 350° F and repeat with remaining chicken pieces. Enjoy!

Make Ahead
Cool fried nuggets, transfer to a freezer-safe ziploc bag, and freeze for up to 1 month. To serve, adjust oven rack to middle position and heat oven to 350° F. Place nuggets on a rimmed baking sheet and bake, flipping once, until heated through, about 15 minutes.

Source: Adapted from Cook's Country October/November 2010