The Bristow Bistro Blog

Beef Braciole in Tomato Sauce

2012-01-03T20:15:00.000-05:00

On a really cold and windy day, nothing hits the spot quite like warm comfort food. And, if you're feeling a little international, nothing says comfort like Italian food (OK, and Ethiopian food, but I have yet to try making Ethiopian cuisine).

I made this dish a year or so ago and forgot to write it down, so I had to go from memory to recreate it for tonight's dinner. This is "almost" as good as the original. The measurements are anything but exact, but it's a forgiving recipe, so adjust according to your preferred tastes. It cooked/braised in the tomato sauce for more than two hours, so it was incredibly tender and packed with flavor. This is definitely a dish that needs to cook for a long time. And, you definitely want the smell to permeate the house. I served it with creamy polenta.

Beef Braciole in Tomato Sauce

1 pound lean ground pork or sausage
2 cloves garlic, crushed or minced
4 tbsp (or more) minced olives or tapenade
1 egg, beaten
1/2 cup bread crumbs or Panko
1/2 cup Parmesiana Reggiano
1/4 cup sun-dried tomatoes, minced (optional)
1/4 cup pine nuts, toasted and chopped (optional)
1 tsp onion powder
1 tsp dried basil
1 tsp oregano
1 tsp celery salt
Red pepper flakes and/or chipotle powder to taste
Salt and pepper
1 pound sirloin, very thinly sliced into four pieces with the grain
8 slices provolone
Handful of fresh spinach, stems removed
Searing flour (all-purpose will work)
Olive oil

1. Preheat oven to 325.
2. In hot saute pan, toast pine nuts, stirring frequently, until fragrant and golden.
3. Combine pork and next 13 items (through salt and pepper) in a bowl and gently mix until well incorporated. Set aside. (Best to let it sit in the fridge for at least a few hours to have the flavors meld. Make the tomato sauce -- see below -- while the flavors get happy.)
4. Pound meat between sheets of waxed paper or plastic wrap until very thin. On each piece, layer provolone and spinach. Starting at a narrow end of the sirloin, spread sausage mixture onto spinach and provolone, covering approximately 2/3 of the sirloin. Tightly roll the sirloin and tuck the end under. Repeat for each piece. Dust each sirloin roll with flour.
5. Heat saute pan, add a little olive oil (no more than 1 tbsp) and heat to almost smoking. Add sirloin rolls and sear on all four sides until a brown crust forms. This should take no more than a few minutes total.
6. Place beef rolls in deep, oven-safe dish. Pour tomato sauce over the rolls (recipe follows). Cover and bake for two to three hours. The larger the roll, the longer it will need to bake. Uncover for last 30 minutes of baking. The rolls are done when you can cut into them with a table knife or a fork.
7. Top with Parmesan and enjoy.

Tomato Sauce

2 large cans crushed tomatoes
2-3 cloves garlic, minched.
1/2 Vidalia onion, diced
1 tbsp good-quality balsamic vinegar
1-2 tsp sugar, depending on sweetness of tomatoes
Red pepper flakes to taste (optional)
Salt and pepper to taste
Olive oil

1. In a sauce pot (yes, a sauce pot, not a saute pan), saute onion in a little olive oil until the onion is soft and translucent. Add the rest of the ingredients to the pot and bring to a simmer. Simmer, stirring frequently, for at least 20 minutes, although longer is better. The longer the sauce reduces, the richer the flavor will be. Taste to adjust seasonings. (Note: The sugar is not necessary, especially if the tomatoes are already sweet or the balsamic is fruity. The onion measurement is just a suggestion. Adjust to personal preference.)
2. Carefully transfer the sauce to a blender in batches and blend until smooth. Pour over beef rolls and bake as directed above.

Substitution Suggestions: OK, get comfy. This is going to ramble. Let's start with the ground pork. You can absolutely use prepackaged pork sausage instead. The lean stuff will work fine, but if you can find something with a little kick already incorporated, even better. If it's got kick, omit the red pepper flakes from the mixture. Whatever you do, don't use the stuff with maple syrup in it!
Some recipes I've seen call for flank steak. I found thinly sliced sirloin at my favorite grocery store for a great price, so that's what I went with. It was fantastic. Just make sure that no matter which cut you use, that it's pounded thin (but not so thin that you can see light through it).
Cheese: Romano works. So does Pecorino. I'd stay away from cheddar. Any Italian cheese should work, although mozzarella might melt too quickly and become stringy.
Spices: You know what you like. Change up the spices to suit your tastes. If you're unsure if you have enough salt in the sausage, fry up a little bit of it in the pan you'll use to sear the rolls. If you like a lot of garlic, add more. If you hate olives, don't add them. Add mushrooms if you like. If you use seasoned bread crumbs, go easy on the other spices. You definitely don't want to overdo it.
Tomato sauce: I didn't do it this time, but you could definitely add a healthy splash of red wine to the sauce before you reduce it. A bay leaf wouldn't hurt either, but remove it before you blend the sauce. You could also add fresh basil and/or oregano. If you get really lazy, a jar (gasp!) of spaghetti sauce would work, although if you're going to go to the effort to make homemade braciole, why would you use jarred sauce?

Lessons Learned: This may have a long list of ingredients, but most of them are pantry staples and any well-stocked kitchen will already have all of them.
Don't pound the meat too much. It's already dead. You don't want it to turn to ground beef. Just make it thin enough that it'll roll easily -- 1/4 inch should be good enough.
I ended up with extra sausage mixture, so I made pork meatballs with the rest of it, seared them like the sirloin rolls, then added them to the baking dish with the sauce. They were great.
Some recipes will tell you to tie the rolls before you sear them. If you pound the sirloin thin enough and then roll it tight enough, it will hold its shape when you sear it, thus negating the need for the annoying string to keep it together.
I'm not sure the spinach adds any noticeable flavor, but it does make me feel nominally healthier because it has roughage in it. I only did a single layer of spinach in each roll.

Bacon-Ranch Pull-Apart Bread

2011-12-11T19:27:00.000-05:00

Dinner is still warm on the table and the dishes are piled up in the sink, but this recipe had to be shared ASAP. It's a variation on a recipe a friend shared with me almost two years ago. I saw this version on Pinterest and knew it needed to be tried. With a garlic boule just a day away from going stale beyond use, I had the perfect opportunity to use it up, try the recipe and let the bread crumbs fall how they may. Most of them fell straight to my belly (which eventually means my hips, but that's beside the point).
With cheese, bacon and butter in the recipe, I knew I couldn't go wrong. And boy, was I right. I expect this sinful recipe to make an appearance at a potluck very, very soon.

Bacon-Ranch Pull-Apart Bread

1 unsliced round loaf/boule sourdough bread (any Italian or French boule will work)
8-12 oz cheddar cheese, thinly sliced
1/2 jar Hormel Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions to create a checkerboard. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap the entire loaf in foil and bake at 375 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Substitution Suggestions: I didn't use cheddar; I used provolone and mozzarella. It's what I had on hand. And frankly, I like cheeses that don't have as much oil as cheddar, although a white or smoked cheddar would be really good. I like the way Muenster melts, so I may try that one in the future.
Any boule (except highly flavored varieties like rye or pumpernickel) will work here. And, if you can't get a boule (the round kind of bread), use a French loaf.

Lessons Learned: I think it needs longer than 15 minutes to melt the cheese. I also didn't unwrap it since my bread was starting to go stale and I wanted it to stay as moist as possible. I used a garlic-topped boule, which was fabulous.
Make sure that the butter and Ranch mix are well mixed before you pour the mixture over the sliced loaf. You don't want gobs of Ranch clumps in one place or else you'll get a salt overload.
I used low sodium bacon bits from a jar. I think they're better than the bacon bits that come in the yellow bag. There's absolutely no reason why you couldn't use real bacon that you've chopped up yourself, but the jar is so much easier.

Alton Brown's Onion Dip

2011-11-23T09:29:00.000-05:00

I'm in charge of appetizers for Thanksgiving this year and I was asked to keep it low-brow. While I admit that I dropped more than a small chunk of change on predictable junk like chips and crackers, I "forgot" to pick up dip packets to make sour cream-based dips. So, I looked up a few.
This one comes to you courtesy of Alton Brown, who is about the smartest food person I know. (OK, I don't really know him. We've never met. But in an alternate universe, we are friends and I can call him up whenever I have a cooking question.) It got rave reviews on FoodNetwork.com. And, I think I may never buy an onion dip packet again (not that I make a habit of it anyhow). It takes minimal effort except for dicing up two onions, which is quick work with my handy-dandy mandolin. All credit goes to Alton Brown on this one. I have not altered any ingredients (although I do think there is no such thing as too many caramelized onions).

Alton Brown’s Onion Dip

2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

Substitution Suggestions: I honestly can't think of any (unless you only have table salt, which will work). I read one review in which the reviewer omitted the onions (why?!) and added chopped dill instead. I guess that would work, but this is all about the caramelized onion.

Lessons Learned: I kind of wish I'd diced another onion. As it is, I diced two Vidalia onions for a yield of just shy of two cups. I also upped the amount of garlic powder and decreased the amount of mayo to 1/2 cup.
This is not a recipe you throw together 10 minutes before you need it. It needs time to get happy (to borrow an Emeril phrase). Let the flavors meld overnight and it'll be fully ready to serve.

Carnitas Flacas con Salsa Verde

2011-10-30T21:09:00.000-04:00

Lately, my son has been complaining that we eat too much chicken. I don't know what he's complaining about since he doesn't eat much of anything, chicken or otherwise (which is a blog post for another time and venue). But, with his complaint ringing in my ear, I woke up today thinking that carnitas sounded good.
I've made carnitas before and they were pretty good, but I wanted more flavor than just pork, garlic, salt and oil. I loved this recipe. As usual, I altered some things from the recipe I found online, so this is my recipe. It cuts down on the fat/lard that's typically found in carnitas. The meat does dry out a little more than if I'd fried it in full lard, but if you drown it in salsa verde, you'll never know. So, I give you skinny carnitas with green sauce ... or carnitas flacas con salsa verde. Buen provecho!

Carnitas Flacas con Salsa Verde
1 medium onion, quartered

2 pounds pork roast, cut into 2-inch cubes
Kosher salt
2/3 cup Criollo sauce
6 cloves garlic, divided
2 medium bay leaves
1 cinnamon stick, broken into four pieces
1/4 cup vegetable or canola oil
6-8 tomatillos, roughly chopped
1 jalapeño pepper, split and seeded

1. Preheat oven to 275 degrees.
2. Season pork chunks with 1 tablespoon salt and place in a 9-inch square casserole dish. Pour Criollo sauce over pork. Add onion quarters, 4 cloves garlic, bay leaves and cinnamon stick to dish. The pork and seasonings should fill the dish with no spaces. Pour vegetable oil over the top. Cover dish tightly with aluminum foil and place in oven. Cook until pork is fork tender, about 3 1/2 hours.
3. Set fine-meshed strainer over 1 quart bowl. Remove onion, garlic, cinnamon stick, and bay leaves from pork. Transfer pork and liquid into strainer. Let drain undisturbed for 10 minutes until the fat and juice separate. Transfer pork back to casserole. Skim fat from surface of liquid and pour it (yes, the fat) back into the pork, then roughly shred the pork. Season to taste.
4. Transfer remaining liquid (the non-fat liquid) to medium saucepot. Add tomatillos, onion quarters, garlic, remaining 2 garlic cloves, and jalapeño to saucepot with strained pork liquid. Add water to one inch below the top of the vegetables. Bring to a boil over high heat, reduce to a simmer, and cook until vegetables are completely tender, about 10 minutes. Blend salsa with hand blender or in a stand-up blender until smooth. Season to taste with salt.
5. While salsa simmers, place casserole dish with pork under a high broiler and broil until brown and crisp, about 5 minutes. Remove pork and stir to expose new bits, then broil again for 5 more minutes until crisp. Tent with foil to keep warm.
6. Serve hot with warm tortillas, queso fresco, cilantro and cilantro-lime rice on the side.

Substitution Suggestions: The original recipe called for a quartered orange instead of the Criollo sauce. I didn't have an orange and didn't want to go to the store, so I used Criollo sauce, which has naranja agria (bitter orange) in it. It is also loaded with other fabulous Latin flavors. It works great as a marinade on its own or as it's used here. If you use the orange, juice the orange into the raw pork, then wedge the orange pieces (rinds and all) into the casserole. Remove and discard them after the initial roasting is done.
I imagine you could use green tomatoes instead of tomatillos for the green sauce, although the two are very different. The tomatillos have a very citrusy flavor and I happen to have a lot picked fresh from my garden.
If you don't like a lot of spice, swap out the jalapeno for a poblano (or two). They have a lot less heat, but still add another flavor level to the sauce.

Lessons Learned: The pork was a little dry. I think next time, when I pour the rendered fat back into the dish, I'll include a little more of the pork juice with it to keep it moister. As it is, I did add a little more vegetable oil to the pork before I broiled it ... but only a little.
I absolutely loved the aroma that came from my oven as the pork got happy with the onion, garlic, cinnamon and bay. I can't wait to try it with the orange. And I can't wait to try it after I first marinade the pork in Criollo sauce overnight. That ought to really boost the flavor.
The two-pound roast was enough for my family of four. This recipe could easily double and triple. But keep this in mind: The reason why everything needs to be wedged together in the pan is so that the meat doesn't dry out. Sure, it'll dry out some -- that's what happens when you broil shredded meat -- but by creating a steam bath with the tightly tented dish, all that great moisture stays in the meat as long as possible.
You can make this several days in advance and then crisp it under the broiler just before serving.
Is this truly a skinny verson of carnitas? Maybe. Maybe not. But I will say this: All but 1/4 cup of the fat in the dish comes directly from the roast, which was pretty lean.

Iced Chocolate

2011-06-18T14:08:00.000-04:00

Last fall, I went to an arts and crafts fair in West Virginia. The highlight (aside from getting a pinecone wreath reminiscent of the ones my mom used to make) was the iced chocolate. It was a really hot day and the iced chocolate hit the spot. It isn't hard to make and hardly merits a recipe, but in the interest of creating a record of it should my children ever attempt it on hot summer days, here it is -- my version of iced chocolate.

Iced Chocolate

Enough powdered hot cocoa for the equivalent of one mug of hot chocolate
Warm water
Ice

1. Combine powdered chocolate and about 1 cup warm water in a tall glass. Stir until dissolved.
2. Add enough ice to fill glass.
3. Enjoy.

Substitution Suggestions: I'm sure you could use chocolate syrup, but I was using a chocolate cherry powdered cocoa (which was excellent, by the way). You can also make it more like the Starbucks version by adding whipped cream and chocolate shavings and/or syrup on the top, but I like the refreshing lightness of this version.

Lessons Learned: I loved this in a tall water bottle. My only complaint was that I added a little too much water, which diluted it, so I had to add more chocolate. It really comes down to personal preference on the amount of chocolate you want.
You need to use warm water if you're using powder because it'll dissolve better. If you're using syrup, it's a non-issue, so use cold water.
This isn't meant to be creamy. Think iced coffee except with chocolate. (Granted, I've never had iced coffee, so I'm only guessing. But, if you want an iced coffee recipe, I have it on good authority that this one is fabulous.)

Goat Cheese and Balsamic Onion Montaditos

2011-05-30T09:30:00.000-04:00

I recently returned from a fabulous two-and-a-half-week vacation to England. English food isn't exactly my favorite cuisine (it's too bland), but immigrants to England certainly know a thing or two about flavor (or if you're British, flavour). There's a fabulous Indian restaurant in Harrogate called Sar Taj. Oh my. Its tikka masala was out of this world! But, that's not what this post is about. This post is about the montaditos I had at La Tasca.
La Tasca is (admittedly) a chain restaurant, but it was my first real tapas restaurant experience. We tried all sorts of dishes, but my favorite (or favourite) was the goat cheese and balsamic onion montadito -- basically a bruschetta-style sandwich topped with the aforementioned ingredients. I asked one of the guys from the kitchen how to make it. He explained it to me -- in Iberian Spanish, no less. I understood most of what he said (the accent was a little heavy) and I recreated the dish for a neighborhood get-together. It tasted just like the ones at La Tasca, so I was pleased. Here's my version. Buen provecho!

Goat Cheese and Balsamic Onion Montaditos

1 loaf French bread or baguette
2 tbsp butter
3 Vidalia onions, very thinly sliced
2-3 tsp sugar
2 tbsp balsamic vinegar (aged at least 25 years)
2 whole garlic cloves
Olive oil
4 oz (or more) creamy goat cheese

1. Caramelize the onions in butter over low heat, stirring every few minutes. Add sugar partway through the cooking process. (Gauge according to taste.) This caramelization process will take 30-45 minutes. Once it turns a light golden color, add balsamic vinegar and remove from heat. Set aside.
2. Slice bread into 3/4-inch slices. Set on a large baking sheet and toast in 350-degree oven until lightly browned. Remove from oven.
3. Rub each piece of bread with fresh garlic (you may need more than one clove), then drizzle each piece with 1 tsp. olive oil. Spread generous amount of goat cheese over each piece, then top with the caramelized onions. Return to oven only long enough to melt cheese. Serve warm.

Substitution Suggestions: Any montadito (or bruschetta-style sandwich) starts with this same preparation -- toast bread, rub with garlic, drizzle with olive oil, then top with whatever topping. I tried one with a tomato-cucumber-onion salsa and another with manchego and eggplant (abergine). Simply divine!
I don't think cream cheese would work here. The goat cheese has a particular texture and flavor that melds very nicely with the onions.
The balsamic vinegar should be a full-bodied vinegar. Don't use the weak $2 stuff from the supermarket shelf. You want something thicker. I like Williams Sonoma's Olivier brand, which runs about $25/bottle. Pricey, but well worth the investment because a little goes a very long way!

Lessons Learned: You don't want to bake the goat cheese, just melt it slightly. It'll dry out around the sides and it just doesn't look pretty. It's also served better warm instead of sitting out for a few hours. If you don't like balsamic vinegar, omit it. But, I like the pungent sweetness that the vinegar adds. If you're using a good quality vinegar, a little really goes a long way. Taste as you go.
I used 2.5 onions and wish I'd had more. They cook down to almost nothing, volume-wise. If you use a smaller onion than a Vidalia, you'll need to use more onions. You don't want to spend 45 minutes of your day cooking down the onions and end up with just a 1/2 cup of onions. You really need a good cup (at least) if you're slicing up an entire loaf of bread. I used a French baguette from Costco, which was about 16 inches long.

Bacon-Wrapped Pork Loin with Cranberries

2011-04-28T14:08:00.000-04:00

I pulled this recipe from the March 2009 issue of Real Simple. As usual, I tweaked it and the results were a sweet and savory delight. It looks complicated but is surprisingly easy to assemble. I just need to remember to have a very sharp knife, because mine didn't look so great after I cut it into slices. The version below is my tweaked version. The photo belongs to Real Simple.

Bacon-Wrapped Pork Loin with Cranberries

1 2-pound piece boneless pork loin
1/2 tsp ground allspice
Black pepper
1/2 cup Craisins, soaked in water or juice and chopped
2 tbsp dried parsley
1 tbsp whole-grain mustard
8 slices bacon
1 tbsp cranberry-jalapeno jelly
1 tsp red wine vinegar

1. Heat oven to 350. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet.

2. In a small bowl, combine the cranberries parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes.

3. In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.

Substitution Suggestions: The original recipe called for cherries. I used Craisins soaked in -- get this -- raspberry Crystal Light. It was great! The original recipe also called for 1/2 cup fresh flat-leaf parsley instead of dried. Either will work. Whole grain mustard is a must. You can use any jelly variety. I went with cranberry-jalapeno because I had it and I wanted the extra little kick. Currant jelly will work just as well.

Lessons Learned: I absolutely love what the jelly did to the bacon. It candied it, which helped crisp the bacon and add another layer of flavor. I may try baking bacon on its own and candying it with the cranberry jelly. (By the way, I love baking my bacon!)
There was quite a bit of grease from the bacon. Perhaps it could be undercooked and blotted before wrapping it around the pork. But, the pork really did require the full cooking time plus a little bit to get it to temperature. The bacon was just crisping at that point.
You don't necessarily need to soak the Craisins in juice, but they are pretty tart and I wanted something a little sweeter, which is why I soaked them in juice before packing them onto the tenderloin. Any fruit juice will do, I suppose. I liked the raspberry Crystal Light, even if it does sound a little bizarre.

Savory Polenta

2011-04-28T13:52:00.000-04:00

One of my favorite childhood meals is mush -- polenta that has been chilled, fried, then served with powdered sugar and syrup. My dad would make it Saturday night, pour it into two loaf pans, then fry it up Sunday morning before church. My parents live 2,200 miles away, but whenever I visit, Dad pulls out a loaf pan and makes it. It's the thoughtful little things like that that really show me that my parents love me ... they remember that I love mush and hate stroganoff.
I've never made mush by myself. Somehow, I'm afraid I won't get it right. (Dad just eyeballs the measurements, which is how I do most of my cooking ... except for mush. I want the exact quantities.) But, thanks to some coaching from Dad and the following recipe from Alton Brown, that fear is now behind me. I tried this recipe a few weeks ago and wow, it was incredible! It's not the kind to top with powdered sugar and syrup, but with a few tweaks and omissions, it could be. This recipe can be served creamy or fried.

Savory Polenta

2 tbsp olive oil
3/4 cup onion, finely chopped
2 cloves garlic, minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
3 tbsp unsalted butter
1 1/2 tsp kosher salt
1/4 tsp ground pepper
2 ounces Parmesan cheese, grated

1. Preheat oven to 350.
2. In large, oven-safe saucepan, heat olive oil over medium heat. Add onion and salt, then sweat until the onions begin to turn translucent (about 5 minutes). Reduce heat to low, add garlic and saute 1 to 2 minutes. Make sure the garlic does not burn!
3. Turn heat to high, add chicken stock and bring to boil. Gradually add cornmeal while constantly whisking. Cover the pot and place in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from oven and add butter, salt and pepper. Gradually add in the Parmesan.
4. Serve immediately. Or, pour the polenta into a 9x13 cake pan lined with parchment paper. Refrigerate until completely cooled.
5. Once set, turn the polenta onto a cutting board. Cut into squares, triangles or circles, Brush each side with olive oil and saute in nonstick skillet over medium heat, or grill.

Substitution Suggestions: I threw in some sun-dried tomatoes (dried, not packed in oil) and it was a great addition. This could also work well with a variety of other cheeses. The original recipe called for red onion, but I prefer Vidalias.
I used a mixture of polenta and cornmeal. Either one will work.
I'm curious what would happen if I used milk/cream instead of part of the stock. I may have to try that at some point.

Lessons Learned: I loved cooking this in the oven. I've stirred the cornmeal mush for my dad in the past and it spits. This eliminates the need to dodge bits of boiling cornmeal shooting you in the eye or arm or hand or whatever else it takes offense to. And, it was incredibly creamy and smooth when I pulled it out. Not a lump in sight! (I wish I could say the same thing about my waistline!)

Pao de Queijo (Brazilian Cheese Bread)

2011-04-28T13:14:00.002-04:00

In 1999, I was introduced to the delicacy of Pao de Queijo, or Brazilian cheese bread, at Rodizio's, a Brazilian rotisserie grill in Salt Lake City. These semi-gooey balls are little bites of heaven. They're cheesy, doughy, savory, piping hot and oh so good!

Texas de Brazil in Fairfax, Va., also serves these delectable balls as a complimentary appetizer. I usually ask for five or six servings since I've never found an adequate recipe to make them at home (and I've tried a variety of recipes, some of which stink up the house pretty good).

I once asked our server if there was a recipe the kitchen could share. She inquired and reported back that the restaurant buys them frozen and reheats them. She couldn't find the packaging to show me. I was very disappointed on multiple levels ... until recently.

I came across a recipe and it looked very different from all the other recipes I'd tried. So I gave it a try. It bombed. But, I took notes, tweaked several things and created a recipe that comes pretty darn close to the restaurant version. It takes 20 minutes from start to finish and I don't have to pay $45/plate at a nice restaurant to get them.

Disclosure: I borrowed this photo from another blog because my family is too busy eating these delicacies to be able to get a picture, but mine look just like these ones.

Pao de Queijo (Brazilian Cheese Bread)

1 egg, at room temperature
1/3 cup canola or vegetable oil
2/3 cup milk
1-2 tsp garlic powder (optional)
130 grams flour
45 grams corn starch
50 grams parmigiano reggiano, grated
50 grams queso fresco (Mexican farmer's cheese)
1 tsp salt (or more to taste)

1. Preheat oven to 400. Grease mini muffin tin. Combine all ingredients in a blender and pulse until smooth. Scrape down the sides of the blender to get all the extra flour bits.
2. Pour into mini muffin tin, filling 3/4 full. Bake 15 to 18 minutes until puffy and lightly browned. Serve hot.
Makes 2 dozen.

Substitution Suggestions: The recipe I based this on called for tapioca flour instead of all-purpose and cornstarch. Tapioca flour is not at generic grocery stores, so this flour-cornstarch mixture is a substitution. If you have wheat flour intolerance, use 175 grams of tapioca flour and omit the cornstarch entirely.
I tried using olive oil and rice flour. One word -- don't! The olive oil flavor overpowered everything else and the rice flour was too gritty.

ETA: I found tapioca flour and tried it (Bob's Red Mill, in case you were curious). Yep, it's a winner. It perfectly mimicked the little cheese balls that I love so much from Rodizio's.

Lessons Learned: I don't plan ahead usually, so my eggs are never at room temperature. I dropped it in a cup of warm water for a few minutes and took the chill off. It worked just fine.

When measuring the ingredients, I put my blender on my kitchen scale and measure away. Measuring queso fresco in a measuring cup is just too difficult. I put broken-up chunks of it in the blender and let the blades do the heavy lifting.

The batter should be the consistency of smooth pancake batter, perhaps a little thinner. If the batter is too thick to pour, mix in a little extra milk and/or oil.

I'm not squeamish about tasting raw egg, so I taste the batter to see if the salt content is OK. If you use all queso fresco, you will need to add more salt. If you add the parmesan (and don't use the nasty crap in the green can), you won't need more than the teaspoon the recipe calls for. If you omit the salt, your recipe will be bland.

These little balls are meant to be chewy inside, so I favor a shorter cooking time (perhaps even as short as 12 minutes). And, they are best eaten hot and straight out of the oven. I don't know how well they'll reheat, but my family of four eats all of them in one sitting, so it's not really a problem for us. If they start to cave in so they look like little volcanoes, pull them out or they'll lose the gooeyness!

The batter will keep in the fridge for up to a week.

Spicy Chicken Shawarma

2011-03-24T17:46:00.000-04:00

Spring is in the air. The seeds for the garden have been planted and are already starting to sprout. It's time to start thinking about cooking with seasonal vegetables. Once everything is ready to harvest, this recipe will be one that can come straight from the garden ... at least the cucumbers, tomatoes, parsley and red pepper. Somehow, I don't think my HOA would look kindly on me having a chicken coop in the backyard.
This recipe comes from the Cooking Light magazine and is incredibly quick and easy and healthy and worth of two thumbs up from every member of my family. That is what I call a ringing endorsement!

Spicy Chicken Shawarma

2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoon onion.

Substitution Suggestions: Don't be like one person who used something other than plain yogurt in this recipe. (No, it wasn't me!) I suppose you could use non-Greek yogurt, but the thickness of the Greek version is best. I used a fat-free version and it tasted just fine.
No, you cannot use dried parsley. Don't even think about it! Yes, you can use bottled lemon (I did).
In addition to chicken, you could probably use the marinade with lamb and/or turkey. I'm not sure how beef would work with the yogurt. You could also use the marinade for a kabob and completely skip the pita part. I foresee that in my family's meal plan when the weather warms up enough to grill outside.

Lessons Learned: The recipe says to cook the chicken immediately. I let it sit and get happy for almost an hour, partly to let it finish thawing since I sliced it while it was still slightly frozen (much easier that way ... and you get a thinner slice). I was concerned that the chicken wouldn't brown, but it absolutely did. The key is to not use too much marinade. In this case, there can be too much of a good thing. I used two chicken breasts for this recipe and it fed my family of four.
I made homemade pita to go with it. Though my pita didn't separate to create a pocket, I liked it better than the store-bought version.
The red pepper flakes weren't over-the-top spicy. I will increase the amount the next time I make this dish since my family does like the spice. The way it's presented here had a hint of residual, front-of-the-mouth heat, but nothing to clear your sinuses or make your eyes water.
I left the house shortly after dinner and came back an hour later. The house smelled wonderful. I wanted to walk out and walk back in again, just to get that initial wallop of aroma.

Parker House Rolls

2011-02-25T15:14:00.000-05:00

I have a love affair with yeast -- the bloom, the aroma, the risen mass of pale flour, salt, leaven and water that will eventually turn into something truly delicious. I love it. I have actually been known to moan with delight at seeing the glossy dough as the gluten develops and strengthens. My husband might actually be jealous, but he forgives me since he loves these rolls.
If given the option between quick bread and yeast bread, I'll choose the yeast version every single time. So, when I read this Parker House Roll recipe from Alex Guarnaschelli in the November 2010 issue of Food Network Magazine, I knew it was a must-try recipe. I tried it out on my neighbors at my annual soup night. It was such a hit that I served it with Thanksgiving dinner two weeks later ... and then for Christmas ... and a New Year's Eve party ... and a teacher appreciation lunch ... and any other opportunity I can find to make these absolutely fabulous rolls. It needs no substitution or embellishment. It's perfect just the way it is.

Parker House Rolls

1 1/4-ounce packet active dry yeast (or 2 1/4 teaspoon yeast)
1/2 cup sugar
7 1/2 to 8 cups all-purpose flour
12 tablespoons unsalted butter, melted and cooled, plus more for brushing
2 cups whole milk, half-and-half or cream, at room temperature
2 large eggs, at room temperature
1 tbsp kosher salt, plus more for sprinking

1. Measure 1/2 cup warm water (between 110 and 120 degrees). Sprinkle yeast into large bowl (not the mixer bowl), add the warm water and whisk in sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside to bloom (develop) in warm place while you prepare the dough.
2. Mix the melted butter and milk in a mixer with dough hook on low speed. Add eggs and mix until blended. Scrape yeast mixture into mixing bowl and mix until incorporate. Add 6 1/2 cups flour and 1 tbsp salt. Mix until dough forms a ball, 2-3 minutes, adding up to 1/2 cup more flour is the dough is too wet and sticky. (It should still stick to your fingers slightly.)
3. Brush large bowl with softened butter (or spray with cooking spray). Transfer dough to the bowl, flip so that all sides of the dough are covered with the butter (or spray), cover with a towel and let rise in warm place 2 to 2.5 hours or until double in volume.
4. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. (I prefer to spray the parchment with cooking spray, but it's not really necessary.) Dust a clean flat surface with flour and turn the dough out into it. Flour your hands, then gently press the dough into a 16-by-8-inch rectable, about 1/2 to 3/4 inch thick (do not use a rolling pin!).
5. With the short side of the dough in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
6. One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seamside down on the prepared baking sheet in 3 tightly packed rows (the rolls should touch each other in each row, but not between the rows). The rows should be only an inch or two apart. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
7. Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325, then 10 minutes at 375.) Remove from oven and brush with softened butter. Sprinkle with salt and serve immediately. Store leftovers in sealed bag to maintain softness.

Substitution Suggestions: One word -- don't! OK, you can substitute cream for the milk and the milk really doesn't need to be totally at room temperature, but if it's cold, the butter will harden into clumps when you combine them. In the end, it's not a big deal. I don't use margarine, so I don't know if the results will be as good with the oleo.

Lessons Learned: This makes the most beautiful dough I've ever seen. The milk and eggs are what makes this dough so glossy.
I typically have to add a little more flour than what the recipe calls for, but I live in a humid climate, so my flour has more inherent moisture in it than if I lived in a dry climate. Just remember that the flour will continue to absorb the liquid while you knead it, so if you add so much flour up front that it refuses to stick to your fingers, you've added too much flour. It's easier to add more than to take some out. And, using less flour will yield a more tender roll.
The recipe is somewhat mute on how long you should mix/knead the dough. I shoot for 7-10 minutes so the gluten has time and movement to develop. I always do the window pane test on my yeasted breads. Alton Brown explains it best (Google it for a variety of instructions.) Here's my version: Pinch (never tear) off a piece of dough and start pulling it in opposite directions. If it tears, the gluten isn't fully developed. If you can start to see light through the dough (like an translucent window pane) as it gets thinner and thinner before it tears, you're golden. Throw the dough back into the mixer and mix it back into the dough. Keep in mind that if you overmix the dough, it will also tear, so try the window pane test every minute or two until you're happy with the result.
I've successfully doubled the recipe. In fact, I usually do a 1.5 version of this recipe. I also cut my rolls smaller so they last longer. (Hey, you eat a whole roll at a time, regardless of the size, right?)
Bottom line -- these rolls are incredibly tender and have a beautiful crumb. There's a subtle sweetness inherent in this recipe thanks to the sugar and butter. They work great with thinly-sliced roast beef and creamy horseradish, with soup, with chili, with salad, with pasta sauces, with just about anything. They'd probably even taste good with green eggs and ham.

Nachos with Chipotle Lime Steak

2011-02-06T20:20:00.002-05:00

Sometimes, a picture is worth a thousand words. And other times, a picture will ignite a thousand taste buds. That's what made me set aside all the other recipes in my "must try" binder and elevate this one to the very top. My husband wanted pizza for dinner (it's Super Bowl Sunday), but after I told him about this recipe and then let him smell the marinade, he quickly decided this sounded and smelled better than freezer pizza, proving that words (and smells) can be just as powerful as pictures.
Thanks go out to a colleague and to the Pioneer Woman for this recipe -- the colleague for introducing me to the Pioneer Woman's website and to the Pioneer Woman for posting her absolutely decadent dish. I've tweaked it enough to make it my own, so I've given it a new name, but wanted to give credit to the original creator. Enjoy!

Nachos with Chipotle Lime Steak

Flank Steak
1 whole Flank Steak
1/2 cup olive oil
1/3 cup lime juice
1 tsp. salt
5 whole canned chipotle peppers (with sauce)
6 garlic cloves, peeled
1 bunch Cilantro, divided

Nachos
1 red onion, thinly sliced and cut into quarters
1 cup bell pepper, sliced into bite-sized pieces (can use different colors)
1 cup frozen corn
Olive oil (for frying)
Lime tortilla chips
12 ounces Monterey Jack, shredded
Guacamole (optional)
Salsa (optional)
Sour Cream (optional)

1. To prepare the steak: Combine olive oil, lime juice, salt, garlic, chipotle peppers and half bunch of cilantro in a food processor or blender. Blend until totally combined. Place flank steak into a large plastic zip-topped bag. Pour marinade in bag, seal bag and make sure marinade coats the meat. Refrigerate for at least 24 hours, massaging meat and rotating bag every few hours. Remove from fridge two hours before grilling.

2. When ready to make the nachos, preheat oven to 350 degrees. Heat outdoor grill or indoor grill pan over medium-high heat. Drizzle olive oil on the grill and grill the meat over very medium-high to high heat, about 4 minutes per side or until medium. Remove steak from heat and let rest on cutting board for at least 10 minutes.

3. In a large skillet (or same grill pan as used for the steak), heat 1 tbsp olive oil over medium-high heat. Add sliced onions, peppers and corn to pan and cook for 3 to 5 minutes, or until vegetables are somewhat soft and starting to get black bits. Remove from heat and set aside.

4. Slice half of the flank steak into strips against the grain, then chop slices into smaller bites.

5. Arrange tortilla chips on large ovenproof platter (or cookie sheet.) Sprinkle half of the cheese all over the chips. Layer the onion-pepper-corn mixture over the cheese, and then the steak over the peppers. Top with remaining cheese. Place platter in oven for 5 minutes or so, just long enough to melt the cheese (but not burn the chips.)

6. Top with chopped cilantro. Serve immediately with guacamole, salsa and sour cream.

Substitution Suggestions: Chicken! You simply must try the marinade with chicken and then grill it. Oh. My. Goodness. I thought the steak was fabulous, but then I marinated a piece of chicken and threw it on the grill. It took this recipe to a whole new level.
Now back to the generic substitutions. You can throw in just about any veggie that goes well with a Tex-Mex, fajita-style dish like this. I used a frozen bell pepper mix to cut down on the prep time. There's no reason why sweet onions won't work if you don't have red onions. And for the marinade, you could squeeze fresh limes, but bottled is so much easier.
I'm a recent convert to fresh garlic. I'll never buy the jarred stuff again. Fresh tastes so much better, but if you don't have fresh, jarred will work.
The original recipe called for plain tortilla chips, but I loved the extra zing that came from the lime chips.
I suppose you could use any type of meltable cheese. I like Monterey Jack. Pepper Jack would be very good and add more kick since the dish is not spicy.

Lessons Learned: Don't let the thought of five chipotles scare you. There really is NO HEAT, just flavor in the marinade. I actually went with four chipotles the first time I made this, but upped it to five the second time around. (I'm so glad I didn't go with three, like I originally planned.) And, I loved using the same grill pan for my veggies. It picked up some of the charred marinade left over from grilling the steak. I may have smoked out my kitchen for a few minutes, but the end result was definitely worth the effort and smoke. If you grill the steak outside, just saute the veggies in a skillet (and add a touch of the marinade to the pan).
The original marinade did not contain any salt, but I think it could have benefited from it, so it's added here.
Don't go strictly by my cooking time for the steak. That's just an estimate. If you like your steak well done, you'll need to leave it on longer. It was a little rare for my family, but the few minutes in the oven to melt the cheese brought it to the medium color I was looking for.
I read a tip in a magazine recently that said it's easier to peel whole cloves of garlic if you place them in a metal bowl, top it with a plate and shake vigorously. I tried it and lo and behold, it really did make them easier to peel. The papers didn't fall off automatically, but they were much easier to peel.
In all, a terrific dish. I think it'll take a few days to finish digesting this (it's very filling), but I look forward to making it again and again. This much I can guarantee -- if you make it for a bunch of hungry guys watching a football game, you will have many new friends.

Spaghetti Bolognese

2011-01-07T18:40:00.000-05:00

I've never been a fan of spaghetti, especially spaghetti with a ground beef tomato sauce. But, while I recently went through my ever-growing stack of unread magazines looking for recipes to clip, a pattern emerged. Right now, pasta with meat sauces are very popular. And, bolognese tops that list in pasta sauce popularity. So, with bolognese on the brain, I decided to see what the hype was all about. Is it just glorified spaghetti sauce or is there more to it than that?

It turns out that there's a lot more to it. I've never really been one to voluntarily crack open a jar of sauce and dump it in a pot. It's boring, though I wasn't sure why. After trying this recipe, I understand why there's an order to cooking and why a sauce that is built over a period if time is much better than a sauce in which everything is dumped in together. (OK, so I knew this before, but this recipe really drove home the point.)

I must thank Emeril and the Food Network for this recipe. Though I didn't follow the recipe exactly, the outcome was stellar. Don't be put off by the long ingredient list. With one exception (3/4 cup celery), I already had everything in the pantry or fridge. Below is my adaptation of the original recipe.

Spaghetti Bolognese

4 ounces bacon, diced
1 1/2 cups chopped sweet onions
3/4 cup diced carrots

1 tbsp minced garlic
1 tsp salt
1/2 tsp ground black pepper
2 bay leaves
1/2 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 pound ground beef or ground veal
1/2 pound ground pork
3 tbsp tomato paste
1 cup red wine
1 (28-ounce) can crushed tomatoes and their juice
1 (8-ounce) can tomato sauce
1 cup beef stock
2 tsp sugar
1/4 cup heavy cream
2 tbsp unsalted butter

1 pound spaghetti
1 cup freshly grated Parmesan

1. In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes.
2. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds.
3. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Drain extra fat (leaving a little for flavor).
4. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
5. Add the tomatoes and their juices, the tomato sauce, beef broth and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours.
6. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
7. Add the cream and butter to the simmering tomato sauce, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
8. Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

Substitution Suggestions: The original recipe called for a 14-ounce can of sauce. It also called for celery and parsley. I didn't have celery and I forgot the parsley, but no harm done. It was still fabulous. I suppose you could use just one kind of meat, but I like the textural and flavor differences of using two types. And, the bacon is a must! Don't even think about using bacon bits. You need the rendered fat.
I had some caramelized onions left over from something else, so I chopped them up into smaller pieces and tossed them in the pot as part of my 1 1/2 cups of onion.

Lessons Learned: I really didn't have any browned bits at the bottom of my Dutch oven, but that didn't stop the sauce from having a terrific flavor. Even though I didn't add any red pepper, there was a hint of finishing heat at the back of the throat, which was very nice.
I thought it was odd to add cinnamon and nutmeg to the sauce, but don't be afraid. It really adds a beautiful and subtly spicy complexity that will make someone say, "Hmmm, what is it?" without being able to identify it. I probably skimped a little on the nutmeg because a little goes a long way.
The sauce was wonderful before adding the cream, but that little addition took it over the top to decadence. I'm sure the authentic Italian version isn't so rich, but I love what the cream does to the sauce both from visual and taste standpoints.
From start to finish, the recipe took two hours, but most of that time was spent simmering (which should be an occasional bubble and not lots of little bubbles).

El Paso Lime and Chicken Soup

2010-11-09T19:42:00.000-05:00

Two years ago, I hosted a soup kitchen night for neighbors and friends -- a variety of soups and breads to bring friends together before the craziness of the holidays begins. If I'm honest with myself, it was really an excuse to procrastinate my annual November novel-writing process (learn more that at www.nanowrimo.org). It was also for research since I was writing about food for the novel I wrote that year. Last year, I also wrote a food-based novel, so having another soup kitchen night was "research." This year, I'm not writing about food, but since I've started this tradition, I can't let it go now, right?
The following recipe is one that I found for last year's soup night. One of my favorite Southern California restaurants is El Torito, which is the originator of this recipe. I've never ordered this from their menu, but I made it in about 10 minutes for last year's soup night and it was an absolute hit! No leftovers. In fact, it was gone in the first half of the evening. And to think that this soup was an afterthought. I was in luck that I had all the ingredients on hand. It packs a flavorful punch, but can be toned down for those who can't handle the spice.

El Paso Lime and Chicken Soup

1 qt chicken stock
Juice from 2 limes
1 tsp dried Mexican oregano
1 tsp dried basil
1 tsp pureed chipotle chile
1 bay leaf
Salt and white pepper
2 Chicken breast halves, cooked and shredded
1 cup julienne-cut tomatoes
1/2 cup julienne-cut red onion
1 tbsp Minced cilantro
4 oz Jalapeno Jack cheese; cubed
2 corn tortillas; cut in strips
1 avocado, sliced

Lime slices
Cilantro

1. Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper. Bring to boil. Simmer 15 minutes.
2. Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil. Simmer 5 minutes. Adjust seasonings to taste.
3. Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig.

Substitution Suggestions: I can my own chicken, so I just used my own chicken for this instead of cooking chicken breast and then shredding it. Since the canned chicken comes in its own juices, I dumped that into the pot for additional flavor. I think you're supposed to use fresh tomatoes, but I used the jarred sun-dried variety. I like the extra sweetness that comes from it.
Don't substitute black pepper for the white. The look of little black specks floating around in a transparent broth is offputting. If you don't have white pepper, omit it entirely. There's enough heat from the chipotle.
I admit I cheated with the limes. I used bottled lime juice. It's what I had.

Lessons Learned: It really only requires 10 minutes of hands-on time. There's no reason why you couldn't assemble some of the ingredients a day ahead. I'd wait until the end to add the chicken and garnishes, though. Otherwise, it'll go to mush.
Aside from precise knife skills (which I admit isn't my strong point, pun intended), this recipe requires very little skill. And, it's an affordable dish. I think even a non-culinary college student on a budget could put this together and have a successful dish.

The recipe as presented serves four.

Spicy Barbecue Meatloaf

2010-10-17T18:55:00.000-04:00

Meatloaf -- it's the quintessential 1950s American comfort food. I had my fair share of meatloaf growing up. Most of it was pretty bland -- ground beef, tomato sauce, egg, onion, and bread crumbs (or oats) with a subtle nod to flavor in the form of garlic (maybe), salt, pepper and oregano. Yep, it's boring stuff. Truth be told, I'd rather have a hamburger patty than meatloaf. But, my husband loves the stuff (his mom's version, anyhow). I had some use-or-lose ground sausage in the fridge, so it meant either rice and sausage casserole (of which I was missing a variety of ingredients) or meatloaf. I opted for meatloaf. And boy am I glad I did. This stuff was crazy good. And, it's entirely my own creation.

Spicy Barbecue Meatloaf

3/4 cup onion, minced
2 cloves garlic, minced
2 tsp olive oil
1 pound ground beef
1 pound ground pork sausage
1 1/2 cups bread crumbs
1 tbsp dried parsley1 tsp salt
1/2 tsp pepper
1 egg, slightly beaten
1/2 cup spicy barbecue sauce

1. Combine first three ingredients in saute pan and cook until onion softens. Remove from heat.
2. In medium bowl, combine onion mixture, beef, sausage, bread crumbs, parsley, salt, pepper and egg. Mix gently until thoroughly incorporated. Add barbecue sauce and mix until incorporated. Pour into glass pie dish and spread around.
3. Bake at 375 for 45 to 50 minutes or until internal temperature reaches 160 degrees. Serve immediately.

Substitution Suggestions: You can switch around the ratio of beef and pork you use. And, you can add in other flavors as well, but I wouldn't change a thing in this recipe.
For the bread crumbs, I used a loaf of stale Pane Italian that we never got around to eating before it went hard. Thank goodness for a food processor, which made quick work of the bread. I liked that the crumbs weren't uniform and that they were bigger than grains of sand (like the boxed stuff).

Lessons Learned: Note to self -- make more homemade barbecue sauce. I used poblanos, jalapenos and tomatoes from my garden (with some extras from the Farmers Market) to make a spicy barbecue sauce about a month ago, which I then canned. On its own, the barbecue sauce is pretty spicy. Mixed in with the other ingredients, it added the perfect amount of heat and sweetness. I'll post that recipe at some point.
Don't overmix the meat or it'll go tough. I used my hands since it takes less effort than trying to use a fork or spoon.

Cherry Tomato Sauce

2010-10-10T09:49:00.002-04:00

I planted a garden for the first time ... and with one exception (the zucchini), everything actually grew ... and grew ... and grew. It's mid-October and I'm still picking poblanos and tomatoes. Since I'm the only one in the family who likes fresh tomatoes, I needed to come up with something to do with all the extra cherry tomatoes that came from the two plants in the garden. Enter cherry tomato sauce. I love this recipe because you don't need to peel or seed the tomatoes (which can be a real pain when you are in a hurry). I paired this sauce with the Parmesan gnocchi and I thought I'd died and gone to food heaven. So, so, so good!

Cherry Tomato Sauce

1 sweet onion
1 tbsp garlic, minced
1 tbsp olive oil
2 pints cherry or grape tomatoes
1 tsp salt
1/2 tsp fresh ground pepper
Sugar to taste (optional)

1. Mince garlic and onion (a food process works well for the onion). Heat oil in skillet over medium high heat. Add garlic and onion. Saute for five minutes or until onion is soft.
2. In batches, puree cherry tomatoes in food processor until chunky. Add to onion mixture.
3. Add salt, pepper and sugar to taste. Simmer over low heat for 15 to 20 minutes.

Substitution Suggestions: I've used other types of tomatoes with the same excellent results. I've also added basil leaves and a splash of balsamic vinegar during the simmering process. Both worked very well. I've also added butter to the olive oil. Again, delicious. Browned sausage (the Hillshire Farms type) also works in it if you want to add protein.

Lessons Learned: These measurements are all suggestions. This recipe does not require a lot of measurement, which is one of the reasons why I love making it. As quoted, it will feed at least four adults with an entree portion.
I cry every time I try to chop an onion despite trying every wives' tale in the book. I'm just sensitive, I guess. So for me, the food processor is a must!
And, the tomatoes really do need to stay chunky, not smooth. Don't leave them whole unless you like hot cherry tomato juice squirting up at you when they burst from the heat.
The sugar is optional. I like a little sweetness with the savory dish, so the sugar adds just the right amount since my tomatoes weren't overly sweet. The key is to taste as you go. Start with just a little, then work your way up to the desired sweetness. (The sweetness will build as the sauce simmers and reduces.) I got too much in it once and while it was still good, it was a little too sweet.
I like a lot of onion, so I use a whole onion in my sauce. You can absolutely cut the onion back, but it will change the texture of the sauce. The goal is not to have a smooth sauce (like the slop you pour out of a glass jar from the grocery store). Having created my own sauces from fresh, homegrown tomatoes, I may never willingly resort to store-bought sauce again! I'll be planting more tomatoes next year. Two cherries and two big boys are just not enough! As it is, I've raided my friend's garden twice!

Parmesan Gnocchi

2010-09-24T11:41:00.002-04:00

One of foods on my list of recipes to try is gnocchi. But, I haven't set aside the hours needed to make it. With boiling potatoes, mashing said potatoes, then making the dough, shaping it, freezing it, etc., that's just a lot of work for someone who doesn't have a lot of time. So, when I read about a flour-based version in the book Ratio by Michael Ruhlman, I couldn't wait to try it. I was on a plane when I read I read about this version or else I would have tried it that very night. (By the way, Ratio totally rocks my culinary universe!)
The concept of Ratio is that most successful cooking (be it baking, sauces, soups, etc.) happens in weighted ratios. Master the ratios and you'll never need to depend on a recipe again. It really is quite liberating. The gnocchi recipe below is my adaptation using that theory. It pairs exquisitely with cherry tomato sauce recipe I created to use up all the extra tomatoes from my home garden.
If only my math teachers had made numbers, weights, ratios and fractions about food, I would have enjoyed math a whole lot more!

Parmesan Gnocchi
6 oz liquid (water, milk, stock, etc.)
4 oz butter (1 stick)
1 tsp salt
5-6 oz flour (a little more than a cup)
4 eggs
1/2 cup Parmesan Reggiano, grated
1/2 tsp mustard powder
1 tsp garlic powder
2 tbsp olive oil
2 tbsp butter
1 clove garlic, minced
1/4 cup white wine (optional)

1. Combine liquid, butter and salt in sauce pan. Bring to boil. Quickly stir in flour. The flour will quickly absorb the flour and form a ball. Keep stirring over medium heat to cook off more of the liquid. Remove from heat and let cool for a few minutes.
2. While mixture is still very warm, stir in eggs, one at a time. Each egg needs to be fully incorporated before the next one is added. It will be slippery at first, but with enough stirring, each egg will mix into the dough.
3. Once the eggs have been added, stir in Parmesan, mustard and garlic.
4. Boil a large pot of lightly salted water.
5. Spoon dough into a large piping with a tip or zip-top bag. If using zip-top bag, cut small corner from one corner.
6. Pipe dough into boiling water, cutting it every inch. When the gnocchi floats, it's done. Remove to a baking sheet lined with a towel to drain. Gnocchi should be soft but hold its shape.
7. Once the gnocchi is cooked, heat olive oil and butter in saute pan. Add garlic and saute for 1 minute. Add gnocchi and toss to coat. Allow gnocchi to brown lightly. Optional: Add white wine to deglace the pan. Serve hot with cherry tomato sauce.

Substitution Suggestions: If you don't have Parmesan, no worries. The author suggested Comte cheese, which is equally delicious. And, you can add finely chopped fresh herbs to the dough without compromising the structure. I usually use milk since it adds more flavor and body than water. Cream will also work, as will broth and stock. You could probably puree spinach, basil or squash with broth or water for the liquid as well.
This dough is pretty soft, even after the dough is poached. If you like a stiffer dumpling, increase the flour or cheese. Or, decrease the liquid. Don't increase the cheese too much or the dough will be gummy.

Lessons Learned: If this recipe looks similar to the recipe for cream puffs, you're right. It's the same recipe, except the water has been decreased by 25% and I've added savory flavors into the dough.
The ratios above are enough to feed four adults. I've successfully halved and doubled it. It really helps to have a kitchen scale since not all cups of flour are created equal. The gnocchi is delicious with the white wine added in at the end of the sauteing process. When sauteed, the gnocchi forms a light brown crust that adds interest to the texture and flavor of the dumplings. I dare you to not pop them into your mouth like potato chips. They are addicting!
The dough can be piped into long strips on a parchment-lined cookie sheet, then frozen. Once the gnocchi are frozen, they can be cut into 1-inch pieces, then stored in a freezer bag and refrozen. You can cook them straight from the freezer to the pot of boiling water. Like above, when they float, they're done. You must work quickly when cutting the frozen gnocchi. They will thaw quickly and you'll end up with a gummy mess. So, work in batches and get them back in the freezer as fast as you can.
The beauty of this recipe is that in the time it takes to boil the pot of water, you can make the dough and have it ready to go.

Pork Tacos with Grilled Corn and Peach Salsa

2010-08-01T19:21:00.000-04:00

It's been way too hot to cook these past several weeks in northern Virginia. With temperatures hitting 100, plus the humidity on top of that, who wants to turn on an oven or stand in front of a hot grill? Not me! But, the temps dropped to the 80s this week and it was time to fire up the grill and play with some iconic summer flavors (that don't involve hot dogs or hamburgers).
What was on the menu? Pork tacos with grilled corn and peach salsa. The inspiration came from July 2010 issue of Cooking Light, but I figured if I was going to turn on the grill, I was going to go whole hog with it (no pun intended). So, I changed up the inspiration recipe. The results were packed with flavor. Not only is this meal delicious, it is also affordable ($2.49/serving) and incredibly healthy.

Pork Tacos with Grilled Corn and Peach Salsa

Juice of one lime, divided
1 tbsp olive oil
1 1-pound pork tenderloin
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp black pepper, freshly ground
1 garlic clove, minced
1 ear corn, shucked
1/2 red bell pepper, seeded
1 jalapeno, halved and seeded
1 peach, diced
Zest of 1 lime
Cooking spray
Flour tortillas
Feta cheese or queso fresco or queso blanco

1. Preheat grill to medium-high heat.
2. Combine 1 tbsp lime juice with olive oil in zip-top bag. Slice pork tenderloin into inch-thick slices and add to bag. Marinade for 10 minutes. Discard marinade. Season both sides of pork with salt, pepper, cumin and garlic.
3. Grill for 3-4 minutes per side or until desired doneness. Remove from grill, cover with foil and let rest for at least 5 minutes. Slice pork into thin strips.
4. While pork is grilling and resting, spray corn, red pepper and jalapeno with cooking spray. Grill until each item is moderately charred. Let corn rest for 5 minutes. Remove outer skin from jalapeno. Mince jalapeno and dice red pepper. Cut kernels from corn and add to pepper mixture. Add diced peach. Add lime zest and remaining juice from lime. Toss to coat.
5. Serve pork and salsa with tortillas and preferred cheese.

Substitution Suggestions: I confess, I cheated. Instead of starting from scratch with my pork, I used a pepper and garlici-marinated pork tenderloin. And, I'd do it again in a heartbeat. I washed off some of the peppery marinade before I sliced the loin and put it in the lime marinade. And, because I knew the pre-fab marinade had plenty of salt, pepper and garlic, I didn't add any extra. If you start with a blank slate, add the requisite spices. If you use a pre-marinated cut of meat (regardless of the flavor), whatever you do, omit the salt and rinse the meat before you marinade it! Pre-packaged marinates, especially in pork tenderloins, are loaded with salt.
The inspiration recipe called for nectarine, not peach. Either will work just fine. In fact, I'm sure strawberries would work well, too. The original recipe didn't call for grilling the salsa ingredients (except for the corn). As long as the grill was on, I thought, why not? It worked very well. The inspiration recipe also called for pork chops instead of tenderloin. I don't like chops -- never have -- so the loin suits me just fine.

Lessons Learned: The recipe really is straight-forward. Want more fiber? Add some shredded cabbage (like the original recipe recommended). Toss it in a little lime juice to meld the flavors. Want less fat? Swap out the flour tortillas for corn tortillas (also like the original recipe recommended). Want more texture in the salsa? Forgo grilling the red pepper and jalapeno. Don't eat pork? Use chicken or beef. It is highly adaptable.
I love the fresh taste of this meal. It epitomizes the tastes of summer without resorting to the plain ol' grilled burgers and dogs. I served it with grilled corn on the cob and smoky chipotle rice. For the rice, I prepared 1 cup of rice in a rice cooker (I added 2 cups of chicken stock instead of water for extra flavor). Then, I crumbled several strips of crispy bacon into it, added 1/2 tsp powdered chipotle (which was perhaps a tad too much), two splashes of lime juice and a 1/2 tbsp of bacon renderings. Talk about flavor!!

Harry Potter's Butter Beer Float

2010-06-26T15:08:00.003-04:00

My family is consumed with Harry Potter. We own and have all read all the books. We own all the movies. We even have most of the books on CD. We are anxiously awaiting the final movie (part 1) later this year.
During one of our many Harry discussion, the question arose, "What is butter beer?" Rowling doesn't fully explain it aside from mentioning it multiple times, which leads me to think that it's a popular drink among Hogwarts students. I set out on an internet search to find a recipe. The recipe variations I found were quite varied and many contained alcohol, which just isn't appropriate for children (or me). Aside from that, there are two main categories of butter beer: hot and cold. I took the general idea of the cold version and created butter beer floats. Let's just say that my (almost) 10-year-old was in Harry Potter heaven. Next winter, I'll have to try hot butter beer.

Harry Potter's Butter Beer Float

1 bottle IBC creme soda
2 scoops vanilla or butterscotch ice cream
2 tbsp butterscotch ice cream topping
Whipped cream
Crushed toffee bits

1. Put ice cream in bottom of glass. Add butterscotch topping.
2. Slowly pour soda over ice cream. Wait for fizz to subside, then add more soda.
3. Top with whipped cream and toffee bits, then serve with a straw and long-handled spoon.

Substitution Suggestions: You can obviously vary the ice cream flavor. For a more buttery flavor, add a few drops of butter extract. Diet soda will also work, but if you're going to indulge, why not fully indulge?!

Lessons Learned: The soda fizzes a lot when it hits the ice cream. Either spoon it off or stir it in before adding the rest of the soda. Or, as a friend suggests, reverse the order: soda, then ice cream, though that will limit how much ice cream will fit in the glass. I used three bottles of soda to make four floats.

Vanilla Shortbread Cookies

2010-06-18T09:28:00.001-04:00

I clipped this recipe from the May 2009 Cooking Light magazine and it sat in my dessert recipe binder with the best of intentions. Last night, I needed a quick recipe to throw together for a finger food potluck. I was out the door, with this tasty little morsels in hand (still warm), in just under an hour. I followed the recipe exactly (with one minor substitution) and received the expected results and an unexpected compliment.
This is the tag that went with the cookie recipe: "This half-oil, half-butter version yields a crisper, more delicate cookie," says Cooking Light Advisory Panelist Greg Drescher of the Culinary Institute of America.

Vanilla Shortbread Cookies

Cooking spray
9 oz. all-purpose flour (about 2 c.)
1/4 cup cornstarch
1/4 tsp. salt
1/2 cup butter, softened
1/2 cup canola oil
1/2 cup sugar
1 vanilla bean, split lengthwise

1. Preheat oven to 350.

2. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.

4. Place butter in a medium bowl or bowl of a stand mixer; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap. Bake at 350 for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.

Substitution Suggestions: I didn't have canola oil, so I used vegetable oil instead. I'd probably stick to canola in the future, but vegetable will work just fine. If you really want more butter flavor, add a little butter extract -- flavor without the guilt. Don't use margarine or vanilla extract! Only the real thing will do for this recipe and I love seeing the tiny vanilla bean flecks in the cookie.

Lessons Learned: Don't soften your butter too much. I think mine was a little too soft, so it took extra time to get the butter and oil to combine.
The cornstarch may throw you for a loop, but that's part of what makes this cookie dissolve in your mouth so well. You will not taste the chalky flavor of the starch, I promise!
I measured my flour on the scale, not with a cup measure, for better accuracy. I am developing a new appreciation for my kitchen scale thanks to a fabulous book recently recommended to me: Ratio by Michael Ruhlman. (The book is totally rocking my cooking world!)

Chocolate Chip Cookies

2010-06-18T09:12:00.000-04:00

I am not a huge cookie fan. Perhaps it's because my dad made cookies on a very regular basis when I was a kid ... and they always came out hard. (I hate hard cookies ... except for Oreos.) Perhaps it's because I prefer to enjoy something more interesting and flavorful and texturally interesting when I consume empty calories. At any rate, I've never been a big cookie fan and I've never been a great cookie baker ... until a few weeks ago when the clouds parted and a cookie goddess condescended to share her secrets with me. Now, not only do I like cookies, I can make really good ones -- the beautifully puffy kind that stay soft overnight. So long to those anemic, flatter-than-Kansas cookies that I get every time I try following the recipe on the back of the Nestle chocolate chip bag.
This recipe is not for those who have a CCC craving that needs immediate satisfaction. Nope. For that, I suggest you go to the store and buy a bag of SoftBatch cookies. No, this recipe requires advance planning, but that forethought definitely pays off. The recipe is supposed to be secret, but I just can't keep a food secret this good. So, with apologies to the cookie goddess, here's the ultimate fail-proof, stay-soft-for-days (if they last that long) chocolate chip cookie recipe.

Chocolate Chip Cookies

2 sticks butter, softened
1 cup sugar
1 cup brown sugar, slightly packed
2 eggs
1 tbsp vanilla (note, not tsp)
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 to 2 1/2 cups chocolate chips

1. Whip butter until fluffy. Add each sugar slowly and mix until thoroughly creamed. Add eggs, one at a time, until each is fully incorporated. Add vanilla.
2. In separate bowl, combine flour, baking powder, soda and salt. Whisk until thoroughly combined. Dump entire amount into creamed mixture and mix until thoroughly combined. Add chocolate chips.
3. Cover mixture with plastic wrap (pressed onto dough) and refrigerate for 4 to 5 hours. Remove from fridge and form dough into evenly-sized balls. Place rows of balls in a freezable container (with a sealable lid) between sheets of waxed paper and freeze for several hours or up to a month.
4. To bake, heat oven to 375. Place frozen balls on ungreased cookie sheet and bake for 10 minutes. Remove from oven and let pan cool for 20 minutes before removing cookies to a wire rack for final cooling.

Substitution Suggestions: One word ... don't! OK, a few more words. You can add nuts, but I wouldn't mess with the ratios of this recipe in any other way. And, I wouldn't increase the chocolate content beyond 2 1/2 cups. (A regular-sized bag holds 2 cups, but I buy mine in bulk.) In this case, too much chocolate is not a good thing.

Lessons Learned: This recipe calls for more sugar and flour than the recipe on the back of the Nestle bag. It also calls for a lot more vanilla. The vanilla really sings in these cookies. It's not offensively strong, but the perfect balance with the chocolate.
I read once upon a time (I think it was in Cooks Illustrated) that eggs added one at a time incorporate into a batter or dough faster than adding them all at once. The one-at-a-time process also creates a better rise. It has something to do with the science, which I don't understand, but it does work. So, only add eggs one at a time.
By mixing the dry ingredients separately before adding them to the creamed mixture, you ensure that the baking soda and powder are thoroughly integrated. Otherwise, you could get pockets of powder or soda and who wants to taste that? Not me.
I think the biggest key to this recipe's success is that the dough is frozen before it's baked, and then its baked from its frozen state and it finishes baking on a hot, but cooling sheet once you pull it out of the oven. In short, the cookie bakes very slowly throughout the entire process. The cookies will still look somewhat raw after 10 minutes. The cookie goddess (CG) says you can leave them in the oven for 12 minutes at most, but I pulled mine out after 10. I also dialed my oven down to 350 since my oven runs 25 degrees hot. Make sure you know your oven's true temperature, not the temperature you set it to.
The CG measures each ball of dough before it's frozen. Because she sells them, she has to make sure each one is 2 ounces. I used a one-ounce scoop for mine and kept the cooking time to 10 minutes. If you make bigger balls, you may need to increase the time slightly.
I baked mine on one rack with a pizza stone underneath (to help regulate the heat). The CG bakes two rows at a time.
One final note: CG said that she's shared this recipe with others, but they can't manage to duplicate it. She may have shared it with me, expecting that I too would fail and thus leave her safely in her role as the cookie goddess. As long as I don't try to sell these cookies, I don't think she'll mind that I can now make them as well as she can. If you don't get super-soft cookies, leave me a comment and I'll troubleshoot the problem with you. And, let me know what you think of the recipe!

Fake Donuts

2010-05-23T17:08:00.003-04:00

I eat donuts maybe once a year. And even then, the donuts must be yeasted donuts -- no cake donuts for me, thank you very much. I figure if I'm going to inject myself with wasteful calories, I want something more interesting than rainbow sprinkles, bad icing and crumbly, dried-out cake. I found this recipe a few years ago in an issue of Real Simple and was intrigued. Could this recipe satisfy my kids' desire for donuts? I finally tried it several weeks ago. It hit the spot for all of us and I've actually had two donuts this year ... so far. The middles were perfectly doughy without being undercooked. The outsides had the perfect amount of crispness and flake (thanks to all the butter in the canned biscuits that I used). It's a two-thumbs up recipe for a last-minute dessert.

Fake Donuts
3/4 cup vegetable oil
1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
1/2 cup sugar
1/4 teaspoon ground cinnamon

1. Heat 1/2 cup of the oil in a medium skillet over medium-low heat.
2. Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."
3. Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a wire rack or paper towel–lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
4. In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.

Substitution Suggestions: Honestly, this recipe is as straight forward as they come. I've only used Pillsbury Flaky Grands and been happy with the results. If you want donut holes instead of the larger donuts, just press down on the biscuit slightly, then use your cookie cutter to cut lots of holes. The holes cook much faster than the full biscuits.

Lessons Learned: I've made this recipe twice now. The trick is to keep the oil hot enough to fry the donuts, but not so hot that the outsides burn before the insides are thoroughly cooked. (Yes, I made that mistake the first time around.) And, they do burn easily. I flipped the donuts several times each and that seemed to help.
I didn't have a cookie cutter small enough, but the plastic storage tube that came with my Pampered Chef grapefruit slicer is the perfect size for punching out the center hole.

Bacon and Blue Dip

2010-05-20T08:46:00.002-04:00

I love dips. That's the best part about eating chips and crackers. And maybe veggies, too. I recently attended two finger food potlucks. The question always is: What should I take? I want to take something I haven't done before because that's part of the joy of cooking ... trying something new. I love bacon. I love blue cheese. So, I figured this recipe that I clipped from Southern Living magazine had to be good. It was really similar to my stuffed pork chop recipe, so I went with it. One word: YUM! OK, a few more words. I love the smoothness of the cream and blue cheeses melted together. And, the crunch of the toasted nuts is a very nice juxtaposition to that creaminess. And, what's not to love about bacon? Add some sweet apples as the dippers and you approach sweet-savory perfection. I mixed the recipe up a little for a quicker prep. This is what I did.

Hot Bacon and Blue Dip

2 (8-ounce) packages cream cheese, softened
1/3 cup half-and-half
4 ounces crumbled blue cheese
1 1/2 jars real bacon bits
1/4 tsp liquid smoke
2 garlic cloves, minced
1 tsp olive oil
3 tbsp chopped green onions
3 tbsp chopped pecans, toasted
Apples, crackers and flatbread

1. Beat the cream cheese and half-and-half with mixer until smooth. Add bacon, onions and liquid smoke. Mix until combined.
2. Heat olive oil in small skillet. Add garlic and saute. Add to bacon and cheese mixture.
3. Spoon into 4 (1-cup) baking dishes (ramekins work really well) or into 1 quart casserole dish.
4. Bake at 350 for 15 minutes or until golden and bubbly. Sprinkle evening with chopped pecans. Serve with apples wedges, crackers or flatbread.

Substitution Suggestions: The original recipe called for walnuts and chives instead of pecans and green onions. I like my version better, but the other will obviously work.
The original also called for real bacon. If you have the time for that, here is the alternate cooking direction. For this, omit the olive oil and use the bacon renderings instead. It requires seven pieces of bacon (though knowing me, I'd double it!).

Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.

Lessons Learned: This dip is definitely best served hot (or warm) and it does reheat well if you remove the nuts (which went a little soggy in the fridge). You could probably also use this as the stuffing for the aforementioned pork chop recipe, but I'd add chopped apples to the mix before stuffing the meat. I really liked the sweetness of the Fuji apples with the saltiness of the dip. I received compliments on this dip both times I served it, so it earns a place in my permanent cooking annals.

Alton Brown's Crepes

2010-04-22T19:11:00.001-04:00

There's a wonderful little restaurant called La Creperie Cafe in the Belmont Shores district of Long Beach, Calif. This place has wonderful crepes -- sweet crepes, savory crepes, appetizer crepes, plain crepes, fancy crepes, you name it. They are delectable in every way, shape and form. Made from whole wheat (without the dry whole wheat mouth-feel), these crepes are the epitome of comfort food. My dear friend Jacky and his beautiful wife, Anne Marie, introduced my family to this restaurant. And, every time I go back to California, I insist on a visit. The atmosphere is great, too -- Bohemian French bistro (I wrote a restaurant review of it for Hungry? Family Edition -- Los Angeles.)
After my introduction to crepes, I searched for a recipe to try them at home. Alton Brown's aren't quite as good as La Creperie's, but they are still pretty good. And, I can't quite re-create the crepe carbonara to match the restaurant's, but whenever I make my version, I get compliments.
This recipe is great for savory and sweet crepes. I like to make a full batch, then split it and add the sweetness to half and the savory to the other half to feed my family of four.

Alton Brown's Crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tbsp butter, melted
Butter for the pan

1. Combine all ingredients in a blender and pulse for 10 seconds (you may need to scrape down the sides partway through).
2. Refrigerate for 1 hour to allow air bubbles to release (if the batter has too many bubbles, the crepe will tear when you cook it).
3. Heat small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.
4. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Substitution Suggestions: For sweet crepes, add 2 1/2 tbsp sugar, 1 tsp vanilla and 2 tbsp liqueur of choice (I use a few drops of almond extract instead of the liqueur). For savory crepes, add 1/4 tsp salt and 1/4 cup herbs of choice (or sun-dried tomatoes or spinach).
I fill my savory crepes with a cheese sauce (made from a roux with added onion and garlic), grilled chicken and bacon. If I'm feeling ambitious, I'll also add mushrooms and olives.
For my sweet crepes, I'll use cinnamon sugar or bananas and Nutella and strawberries. The French usually eat them with a little jam. For more ideas and inspiration, visit lacreperiecafe.net and look at the menu.

Lessons Learned: Letting the batter sit for an hour really does make a difference. I've tried it both ways, and letting the batter de-bubble really does affect how well the crepe holds together.
When you pour the batter and swirl it in the pan, let it sit over medium-high heat until the edges start to pull up. I jiggle the pan back and forth until it moves on its own. Once it does that, I flip it. You could use tongs or a fork, but you risk tearing the crepe. With a little practice, flipping becomes easy. (I was actually so aggressive with my flip on the most recent crepe night that I flipped it 360 instead of just 180!)
The sky is the limit when filling these. My kids like them with peanut butter. I like the carbonara. Next time, I might try taking inspiration from California Pizza Kitchen's menu to come up with a Thai crepe or something equally exotic.

Sweet and Spicy Mustard Sauce

2010-04-05T13:26:00.001-04:00

In my early years, mustard meant one of two things: Saturday morning weed pulling on the back hill or the nasty bright yellow stuff that ruins a perfectly good hotdog. As an adult, I have acquired a tolerated taste for mustard, but I prefer the more expensive crunchy, whole seed version to the French's stuff. However, I still refuse to put it on a hotdog.
Easter dinner this year included honey-baked ham. I had fond memories of a little restaurant in San Pedro, Calif., that served a delicious mustard-based sauce with its potatoes and salmon dish. I thought the sauce would work well with the ham. My online search came up empty, but I found a another recipe that sounded pretty good. Using my typical tweaks to compensate for missing ingredients, I threw this together in five minutes. The results were divine. My husband, who doesn't like mustard, wasn't a fan, but my daughter loved it. Here's my version of it.

Sweet and Spicy Mustard Sauce

2 tsp flour
1/3 cup sugar
1 1/2 tsp mustard powder
1 tsp dried tarragon
1/2 cup milk
1 egg yolk
1/4 cup cider vinegar

1. In small bowl, combine flour, sugar, mustard powder and tarragon.
2. In small saucepan, whisk together milk and egg yolk. Slowly whisk in the dry ingredients. Add vinegar.
3. Cook over medium heat, stirring constantly, until mixture thickens. Reduce heat to low and continue cooking until desired consistency is reached.
4. Serve with ham, fish, summer sausage or chicken.

Substitution Suggestions: If you actually have tarragon vinegar, use that instead of the cider vinegar and dried tarragon. I liked the cider flavor.

Lessons Learned: The original recipe said the mixture would boil. I never got to that point. Perhaps it's because I eye-balled my ingredients and probably added too much flour. It thickened to the right consistency without so much as a single bubble. Regardless, it was delicious and I had more than enough for our small family. Note, this recipe is cut in half from the one I found online and is said to serve 8.
The sauce was spicier than I anticipated, but it was also very sweet. It reminds me of the sweet and spicy mustard that Hickory Farms sells, only it's a lot cheaper and goes together in five minutes.

Dominican Pastelon

2010-03-20T18:04:00.001-04:00

For the past several weeks, I have been longing for Dominican foods: frito verde (fried green plantains), mangu (boiled and mashed plantains with fried onions and salami on top), sancocho (vegetable and various meats stew), and after my son asked for it, habichuelas con dulce (a bean drink served at Easter). One of my favorite treats from the 18 months I lived in the DR was pastelon. Some call it Dominican lasagna. I think it's more like shepherd's pie. Either way, it's savory and sweet and oh so good. The saltiness of the meat, coupled with the sweetness of the ripe plantain make for a delightfully flavorful party in the mouth. I dug up a recipe last week and tweaked it for my ingredients. This is roughly what I did.

Dominican Pastelon
6 very ripe plantains
1 cup grated cheddar cheese
1/4 cup of butter
1 lb. of ground beef or sausage
2 tbsp. oil
1 tbsp. tomato paste
1 tsp. salt
1 small red onion diced into small cubes
1 green pepper
1 tsp. crushed garlic
Black ground pepper

1. Mix meat with pepper, onion, a pinch of salt, a pinch of pepper and garlic. In a shallow pan heat a tablespoon of oil. Add the meat and stir, breaking it into small pieces. Cook until completely cooked. Add two tablespoons of water and the tomato paste. Simmer to blend flavors. When the meat is ready to use, cook to evaporate excess liquid.
2. Peel and boil plantains in salted water. When the plantains are very tender, remove from the water and puree with a hand mixer. Add butter and keep mashing until it is very smooth.
3. Put half of the plantains mixture in 9x9 baking pan. Cover with 1/3 of the cheese and add the meat. Add another third of the cheese, cover with the remaining plantain mixture. Cover with the rest of the cheese. Bake at 350 oven until the top is golden brown (approx. 15 minutes).
4. Serve with a few slices of avocados.

Substitution Suggestions: Green plantains will NOT work with this dish unless you want mangu instead of pastelon. I used a few tablespoons of a Latin spice blend (Goya brand) instead of some of the spices. It was a little saltier than I would have liked, but it was still good. If tomato paste is unavailable, use tomato sauce and reduce the amount of water in the meat mixture. I omitted the green pepper (since I didn't have any on hand).

Lessons Learned: I remember that the trabajadoras who cooked for us in the DR would mash the plantains by hand. If you have electricity, use the hand mixer. (We often didn't have electricity and we definitely didn't have a hand mixer.)
I cut the butter amount down by using some of the water used to boil the plantains. When you mash the plantains and it gets really stiff (and trust me, it will get stiff), add some hot salted plantain water to the mix until it loosens up. For six plantains, I ultimately added almost two cups of water (in addition to almost a half cube of butter). If the calories don't matter to you, stick with butter.

How to pick a ripe plantain: Unlike the green ones, which are very hard to touch and even harder to peel, ripe plantains are yellow with lots of black striations. They are also soft (but not squishy). Don't let the black color fool you -- it is not bad. I'm sure plantains are edible in their raw state, but I don't know anyone who eats them raw. Ripe plantains, like their green counterparts can be fried, but I much prefer the green variety, which are the preferred "French fry" of the Dominican Republic. We would salt them and eat them with ketchup. It was a little piece of fried heaven.

Party Cheese Bread

2010-02-21T08:29:00.002-05:00

I firmly believe that bread has a genealogy. In fact, I wrote a (yet unpublished) novel about it last November. When someone shares a recipe, or in the case of my book, a bread starter, with someone, that lineage should be documented. Perhaps that's why I always cite where I find a recipe, be it a magazine, a friend, a relative or a truly original creation.
With that in mind, I want to share this delectable recipe. It comes courtesy of my friend Alanna, who received it from Shellie Brown, who received it from Nancy Brown of Las Vegas, Nev. Alanna brought this pull-apart bread to a movie night at my house the other night (and yes, I totally get a kick out of us both turning around whenever someone calls either of our names. In an even funnier twist, we have the same maiden last name!). The bread was the edible hit of the evening (and it had to compete with a chocolate fountain for the top spot!). I have yet to make it, but it sounds incredibly easy and it really is incredibly tasty! Alanna said it might become her party tradition whenever she needs to take food someplace. I wholeheartedly agree!

Party Cheese Bread

1 round loaf of bread
1 lb. Monterey Jack cheese, sliced
1/2 cup butter, melted
1/2 cup green onions, sliced
2 tsp. poppy seeds

1. Place bread onto foil. The foil should be large enough to completely cover the bread in multiple directions..
2. Slice the bread at one-inch intervals, but do not cut all the way through the bottom crust. Repeat the process in the opposite direction so that a grid is formed. (Think tic-tac-toe, but with more squares than nine.)
3. Insert cheese into all slices in both directions.
4. Add green onions and poppy seeds.
5. Wrap foil around the bread into a bowl shape. Pour butter over the bread and seal in foil.
6. Bake at 350 for 15 minutes. Unwrap top and continue baking for an additional 10 minutes. Serve warm.

Substitution Suggestions: I don't see why Pepper Jack or another meltable cheese wouldn't work with this bread. Alanna said she used mountain bread. When I try it, I will get the Marco Polo bread at Wegman's. I will probably also add some garlic and onion powders to the melted butter, too, but that's a personal preference.

Lessons Learned: Since I have yet to make it, I haven't learned any lessons yet, but I can imagine that it is really important to cut almost to the bottom of each slice. Since it is a pull-apart bread, you want to make it as easy as possible to pull apart. It won't pull apart into neat little cubes, but if you cut all the way to (but not through) the crust, it will be fairly easy to pull apart. Enjoy!

Goat Cheese-Stuffed Chicken with Strawberry Gastrique

2010-02-14T16:15:00.001-05:00

Cleaning out the refrigerator ranks right up there with scrubbing toilets and cleaning grout. I hate doing it. It usually means digging into the inner depths of the fridge and extracting some moldy cheese that was long since forgotten, a potato that is softer than a Nerf ball (yeah, I know I shouldn't store potatoes in the fridge), remnants of a cucumber I forgot I had and a sauce that can no longer be identified. Sometimes, though, cleaning out the fridge can yield some tasty results. That's how this recipe came into being.
The original recipe inspiration came from Cooking Light. And like usual, I didn't have everything I needed, so I substituted ingredients. This is what I came up with. The syrup was absolutely divine!

Goat Cheese-Stuffed Chicken with Strawberry Gastrique
Sauce
1 cup chopped strawberries
1/2 cup sugar
1/3 cup sherry
2 tbsp vinegar
1/3 cup fat-free, less-sodium chicken broth
1/4 teaspoon ground coriander

Chicken
1/4 cup goat cheese
1/8 cup crumbled Gorgonzola or bleu cheese
2 tsp fresh thyme leaves (or 1/2 tsp dried)
2 ounces prosciutto or bacon, chopped
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

1. Place strawberries in a small, heavy saucepan; partially mash with a fork. Stir in sugar, sherry, vinegar, broth, and coriander; bring to a boil. Reduce heat, and simmer until reduced to 2/3 cup (about 30 minutes), stirring occasionally. Strain mixture through a sieve over a bowl; discard solids.

2. In separate bowl, combine cheeses, thyme, and prosciutto/bacon. Pat chicken dry. Cut a horizontal slit through thickest portion of each breast to form a pocket; spoon 3 tablespoons cheese mixture into each pocket.

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan; cook 6 minutes or until browned. Turn chicken over; cook 5 minutes or until done. Serve with sauce.

Substitution Suggestions: The original recipe called for 1/2 cup sherry vinegar. I didn't have any so I used sherry and white vinegar to equal the 1/2 cup. It tasted just fine. The original recipe also did not call for goat cheese. That is my addition since I needed to use or lose it. If goat cheese is unavailable, go with 1/4 cup gorgonzola and it'll be just fine.
If your clean-out-the-fridge chore doesn't include any use-or-lose strawberries, try the recipe with raspberries, blueberries, blackberries, etc.

Lessons Learned: The chicken required more cooking time than the recipe indicated. Perhaps if the chicken were pounded to a more even thickness before it was slit and stuffed, that would have helped. At any rate, make sure the chicken is cooked through before spooning the sauce over it because microwaving chicken is disgusting!
Instead of tossing the solids from the sauce, serve rolls with the meal and use the solids as as a savory jam.
The sauce really is what makes this recipe so good. The thick syrup is a beautiful blend of sweet and savory happiness. It could easily be poured over pork chops or fish.

Chile Rellenos in Tomato Broth

2010-02-14T10:33:00.006-05:00

My family loves to watch the Food Network. We don't do reality TV on other stations -- just the Food Network. We love watching Iron Chef America, especially Bobby Flay and Michael Simon (although Simon's laugh is really annoying!). My son and I also enjoyed watching the first season of Worst Cooks in America. Talk about funny! The cake cook-offs don't do much for me. There's just too many of them.

When the network launched a magazine, I was one of its first subscribers. The magazine started off strong, but in recent months, more pages have been dedicated to reality TV stars and useless gadgets than to the recipes and actual cooking. It's somewhat disappointing. I care more about food than what band Duff plays in when he's not at Charm City Cakes or what Bryan Boitano's kitchen remodel looks like. Regardless, there are some recipe gems in the magazine. The recipe below is one of them. My mother made chile rellenos a few times when I was a child. They were good enough to create a pleasant memory, but not enough to try them on my own ... until last week. Like usual, I had to tweak the recipe to accommodate the ingredients I had on hand since we were snowed in and the grocery stores were closed! Thank goodness I got the last few poblanos at the grocery store in anticipation of this recipe. Though somewhat time intensive, the results were stellar ... even with my substitutions.

Chile Rellenos in Tomato Broth

8 poblano chile peppers (4 1/2 to 5 inches long)
12 ounces muenster cheese, cut into 8 sticks (about 3 1/2 by 1 inch)
2 14.6 ounce cans of diced tomatoes
1 small onion, chopped
2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
2 whole cloves
7 black peppercorns
2 small bay leaves
1 cinnamon stick
1 sprig fresh cilantro, plus leaves for garnish
4 cups low-sodium chicken broth
Kosher salt
Vegetable oil, for frying
6 large eggs, separated
All-purpose flour, for dredging

1. Preheat the broiler. Place the chiles on a foil-lined broiler pan; broil, turning, until the skins char, about 8-10 minutes. Place in a bowl, cover with plastic wrap and let cool, about 10 minutes.

2. While chiles are cooling, puree tomatoes, onion and garlic in blender until smooth. Heat olive oil in a large skillet over high heat until almost smoking. Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes. Add the broth, reduce the heat and simmer until thickened but still brothy, 25 to 30 minutes.

3. Peel the chiles. Slice each open lengthwise, about 1/2 inch from the top to 1 inch from the bottom. Remove the seedpod, then rinse to flush out any remaining seeds. Blot dry, inside and out, with paper towels. Carefully stuff each chile with a stick of cheese.

4. Season the tomato broth with salt. Strain, discarding solids, and keep warm.

5. Preheat oven to 350. Line a baking sheet with paper towels. Heat 1 to 1 1/2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 360. Beat the egg whites, 2 tablespoons water and 1 teaspoon salt with a mixer until stiff but not dry. Beat the yolks in a separate bowl until combined, then gently fold them into the whites.

6. Overlap the sides of the slit in the chiles to enclose the cheese, then dredge in flour. (Coat any tears with flour.) Using tongs, dip and roll the chiles in the egg mixture to coat. Fry in the hot oil until golden, 2 to 3 minutes per side. Transfer with a large skimmer or 2 spatulas to the paper-towel-lined baking sheet, letting the excess oil drip back into the pot. Repeat with the remaining chiles and egg mixture. Place in the oven on the lined baking sheet to cook off any excess oil, about 5 minutes.

7. Ladle the tomato broth into 4 shallow bowls; place 2 chiles in each. Garnish with cilantro.

Substitution Suggestions: The original recipe called for fresh tomatoes. I think the canned ones worked just as well. For a veggie version, use vegetable broth instead of chicken broth. The cheese can be substituted as well. Traditional rellenos call for Monterey Jack. I would not use cheddar. It doesn't melt the same as Monterey Jack or Muenster. I actually used sliced Muenster instead of the bricked version. It's what I had in the fridge so I went with it.

Lessons Learned: The chiles take longer to roast than the originally suggested 8 minutes. Make sure you turn them ever few minutes or else you'll set off your smoke alarm! They tore easily as I seeded them. Perhaps they would have seeded better if I had cut into the skin to extract the seed pod before I roasted and peeled them. I'll try that next time. I worried that they would split open when I fried them. They didn't.

I only had five poblanos (remember, I bought everything the store had), so I halved the amount of tomatoes and broth. And, I only used three eggs instead of five and had plenty of that left over, too. So, I think you can safely cut down on the number of eggs used, even if you make the full recipe.

The rellenos have a nice heat -- strong enough to taste it but mild enough that the flavors still come through nicely over the heat. The egg coating remained surprisingly crisp even after it was placed in the tomato broth, which, by the way, is worth the time necessary to make it. I definitely look forward to making this recipe again in the very near future.

Crock Pot Cassoulet

2010-01-04T15:53:00.003-05:00

I am a sucker for a good story, so it was with great enthusiasm that I began reading Julie and Julia by Julie Powell. What a complete let-down. Aside from the fact that this author has the vocabulary of a sailor, I found her whiny, annoying and very uninteresting. Julia Child, however, was everything Julie Powell was not: witty, sympathetic, engaging. I found My Life in France by Child a much more interesting read. Powell's book was given away. Child's book earned a place on my bookshelf. Another book I'd like to add is Child's first book: Mastering the Art of French Cooking. I've been reading it (yes, cover to cover) and have thoroughly enjoyed the foray into the French take on culinary mastery. What does that have to do with recipe in this post? Well, it's French, I suppose. And, with the temperature outside dipping to a very brisk -2 degrees (after factoring in the wind chill), I wanted my family to eat something that would warm them through and through. (So what if my chicken-nugget-loving kids turned their noses up at it. My husband and I loved it.) This is not Julia's recipe. It's actually my use-what-you-got take on a recipe I found online. It's altered enough that I can safely call it my own.

Crock Pot Cassoulet

3 strips bacon, diced
1 tsp. olive oil
1 medium onion, diced
1-2 cloves garlic
2 carrots, peeled and sliced into medallions
16 oz. sausage, such as kielbasa or Polish sausage
1-2 chicken breasts, trimmed
1 cup chicken broth1/2 cup red wine
1 can diced tomatoes
1 tsp. sugar
3 bay leaves
3 tbsp parsley, fresh or dried
1/2 thyme, dried
1 can cannellini or navy beans
1/3 cup bread crumbs
Salt and pepper to taste

1. Dice bacon and brown in large skillet until almost crisp. Add onion, garlic and carrots. Cook until onions are soft and begin to color. Empty contents (conserving bacon grease in pan) into crock pot. Turn crock pot on low to medium setting.
2. In same pan, brown sausage. (Add a little olive oil, if necessary, to prevent sticking.) Transfer to crock pot.
3. Pat chicken dry and season with a scant amount of salt and pepper. Cut chicken into large pieces (2-3 inches). Over high heat, sear chicken until just browned. Transfer to pot.
4. Combine chicken broth, wine, sugar, tomatoes, bay leaves, parsley and thyme in pan. Bring to boil. (It will boil quickly.) Pour over contents of crock pot. Stir.
5. Add drained beans to crock pot. Stir.
6. Cover with bread crumbs and cover the pot. Cook covered for 6-8 hours on low to medium heat.
7. Serve over rice or mashed potatoes.

Serves 4.

Substitution Suggestions: I was so excited to try this recipe that I didn't check to see that I had all the ingredients before I started. I was completely out of any kind of white bean. And, black beans would have been wrong on so many levels. So, I used chick peas. They were so tender and flavorful that I may not ever make this recipe with beans.
Don't feel limited to chicken and sausage. Though sausage really is a staple for this dish, you can swap out the chicken for pork chops or duck. Or, go whole hog and use all of it.
Baby carrots work just fine, though as a rule, I think they don't soften quite as much as regular carrots even when cooked for long periods of time.

Lessons Learned: The only really important lesson I re-learned while making this recipe is to make sure the knife is sharp before dicing onions. I had a slight mishap with the chef's knife and my fingertip (but nothing that a small bandage couldn't fix).
The recipe I worked from suggested using sausage with an 85% meat content. I used a light kielbasa sausage, which definitely cut down on the calories. And, I didn't add any extra salt. The sausage had enough that the dish was not noticeably lacking in sodium. I may use a spicy sausage next time for a little extra zing. However, it was not in any way bland the way it was originally prepared. And, the chicken was so tender that it literally fell apart as I scooped it from the pot.
The bread crumbs are meant to thicken the sauce. So, they can be stirred in if you simply must peek under the lid during cooking.
For a more authentic version, it can be cooked in a Dutch oven/le cresuet at 300 degrees for approximately three hours. Remove the lid during the last half hour of cooking to brown the bread crumbs.

Candy Cane Cookies

2009-12-08T10:45:00.000-05:00

My mother has a Betty Crocker cookbook that has been falling apart for years. The binding has completely disintegrated and the pages are brittle from years of spills and splashes. It really isn't a very inventive cookbook. It was the type that was around in the 1960s and 70s when that generation was only interested in cooking "the basics." But every year, I think nostalgically of that particular cooking tome. It has three of my all-time favorite recipes in it. I've already shared the recipe for one of them: Crescents. This is another of those favorite recipes (with one minor tweak). They are somewhat labor-intensive in their original iteration, but kids love them (as do the adults who grew up loving them). This recipe doubles very well.

Candy Cane Cookies
3/4 cup sugar
1/4 cup finely crushed candy cane
1 cup butter or margarine, softened
½ cup milk
1 tsp vanilla
1 tsp peppermint extract
1 egg
3 ½ cups flour
1 tsp baking powder
¼ tsp salt
½ tsp red food coloring
2 tbsp finely crushed candy cane
2 tbsp sugar

1. Stir together sugar, 1/4 cup crushed candy cane, butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into one half. Cover and refrigerate at least 4 hours.
2. Heat oven to 375.
4. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
5. Bake 9 to 12 minutes or until set and very light brown. While the cookies bake, combine 2 tbsp crushed candy cane and 2 tbsp sugar. Immediately sprinkle candy mixture over cookies when you remove them from the oven. Remove from cookie sheet to wire rack before the candy cane mixture melts to the pan. Cool completely, about 30 minutes.

Substitution Suggestions: I would NOT use anything other than peppermint-flavored candy canes for this recipe. You can add a very small splash of almond extract for extra flavor.

Lessons Learned: I am sometimes a lazy baker. If I'm running short on time, I forgo creating the candy cane shape and just create 1-inch balls out of each dough color and then alternate them on my cookie platter for the semi-twisted effect. (You won't run the risk of breaking the canes as you pull them off the pan.) You can also take bits of each dough and gently roll them together to create one ball with both colors.
The original recipe calls for 1 cup of sugar and does not require 1/4 cup crushed candy cane. My mother didn't stock peppermint extract in her pantry, so she substituted by using crushed peppermint in lieu of the extract. I do both for that extra minty flavor, but if you don't have the extract, just use crushed candy canes. In all, you'll need one cup total of the sugar-peppermint blend. Use more sugar than candy cane.

Mexican Wedding Cakes/Russian Tea Cakes/Crescents

2009-12-05T19:44:00.000-05:00

Growing up, my mother made a trio of Christmas cookies every year (and yes, they are Christmas cookies, not holiday cookies, not winter solstice cookies --Christmas cookies!). She'd carefully pack them into homemade felt stockings for me and my brothers to give to our teachers. (That was back in the day when you didn't fell obligated to spend $20 on a teacher present.) I loved the aroma of those cookies, but more importantly, I loved being around when she wasn't looking and I could snitch one from the cookie tin on the counter. This is one of those favorite recipes. It goes by many different names. We call them crescents, but I'm now too lazy to shape them into crescents. So, I guess we could call them powdered snowballs.

Crescents

1 lb. butter
4 cups flour
1 cup powdered sugar
1 cup finely chopped nuts
1 tsp. vanilla
Powdered sugar

1. Mix ingredients together.
2. Bake at 350 degrees for 15 minutes or until lightly browned on the bottom.
3. Shake warm cookies in a bag of powdered sugar.
4. When cool shake again in powdered sugar or use a shaker to sprinkle heavily.

Substitution Suggestions: We always used walnuts, but I've also used chopped almonds and pecans. I think I like the pecans best. You can also add in a little almond extract. Whatever you do, don't leave the nuts out. They really add nice texture to this crumbly cookie.

Lessons learned: These cookies freeze well after they are baked. The powdered sugar will get a little gummy if you shake them immediately as they come out of the oven. So, let them cool about five minutes or so before shaking them in the powdered sugar.

Sherried Lamb Chops

2009-12-05T19:29:00.002-05:00

I am pretty traditional when it comes to proteins -- chicken, turkey, pork, beef, fish. I don't like rabbit and I'm not a huge fan of duck. But, a center-cut lamb shank was calling out to me at the grocery store, so I picked it up and figured I could do something with it. If the experiment failed, oh well. It turns out the make-it-up-as-you-go recipe was absolutely delicious. I accepted a little ingredient help from Alton Brown, but the measurements and cooking prep are entirely my own.

Sherried Lamb Chops

2 bone-in lamb chops
olive oil
2 tsp ground coriander
2 tsp ground thyme
2 tsp salt
1/2 tsp pepper
3 cloves garlic, minced
1/2 cup cooking sherry
1 tbsp Dijon mustard
1 tsp rosemary, crushed

1. In small bowl, combine coriander, thyme, salt, pepper and garlic. Set aside.
2. Blot lamb chops to remove excess moisture. Cover liberally with olive oil on both sides. Coat both sides of chops with spice-garlic mixture.
3. Place seasoned chops in hot skillet. (If the chops don't sizzle when they hit the pan, the pan is not hot enough.) Sear for 2-3 minutes, then turn over for another 2-3 minutes. Before garlic burns, deglaze pan with sherry. Add mustard and rosemary and stir into the pan drippings. Turn the chops over a few times to infuse the sauce. Cover and cook on low heat until desired doneness is achieved, about five minutes.

Substitution Suggestions: I suppose you could experiment with the alcohol used to deglaze the pan, but I like the sweetness of sherry. Fresh is better, obviously, but if you don't have it on hand, dried spices will work just fine.

Lessons Learned: I learned that I should experiment with new meats more often. This recipe was absolutely delicious. I used one large chop (the size of a large hand span), but it's written here for two small chops (the size of two small hands). If you don't think you have enough spice garlic mixture, add to it before you smear it on the chops. I turned the meat over several times to really get the flavor into the meat, then served it with couscous. This is comfort food at its finest.

Not Too Tart Cranberry Sauce

2009-12-05T19:17:00.001-05:00

Cranberry sauce from a can may be OK for crock pot recipes, but it is definitely not OK for Thanksgiving or Christmas. Last year's recipe was really random (with balsamic vinegar and jalapenos) and my brother requested straight, plain Jane sauce this year. I can't just do plain Jane, so I went on the hunt for something better than just berries and sugar. I found this recipe and it gets five stars from me. It's not too sweet, not too tart and has lots of extra texture that makes it more interesting than straight mushy berries. It comes courtesy of Wayne Deen, son of Paula Deen, with some tweaking and substitutions by yours truly, which I've written into the version below.

Not Too Tart Cranberry Sauce

1 cup sugar
1 cup water
1 (16-ounce) bag fresh cranberries
1 cup chopped apple
1 cup chopped pecans
1/2 cup raisins
1 tbsp orange extract
1/2 orange, juiced
1/2 lemon, juiced
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated

1. Combine sugar and water in large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers.
2. Add the apples, pecans, raisins, extract, orange and lemon juices, cinnamon and nutmeg. Cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool.

Substitution Suggestions: The original recipe called for walnuts. We like pecans. It also called for 1/4 cup Grand Marnier, but since I don't drink, I don't have it in the house. So, I substituted 1 tbsp orange extract for the orange liqueur. Orange juice concentrate would also work. I omitted the raisins, but only because I didn't have any handy.

Lessons Learned: It's a really easy recipe and unless you're serving a big crowd, you will have plenty of leftovers. If you don't include the nuts, you could easily use the leftovers for cranberried pork or cranberried chicken, which is also posted on this blog.
Use sweet apples, not Granny Smith. The cranberries are tart enough that you don't need extra pucker power from Granny Smith apples.

The Perfectly Flaky Pie Crust

2009-11-12T09:26:00.002-05:00

There are certain foods that every cook never quite masters. It's different for each person: perfectly smooth creme brulee, non-lumpy gravy, a moist turkey, cookies that stay soft for days. For me, it has been the ever-elusive, perfectly flaky pie crust. Try as I might (and believe me, I've tried), it's always too tough, too soggy, too dry, too bland, too salty, too brown, too pale, too something. Every time. Until now. Thanks to allrecipes.com, I have finally created the perfect pie crust. Perfectly flaky, perfectly browned, perfectly salted, perfectly crispy -- "practically perfect in every way." And now I'm going to share it with you. You can thank me later.

Perfectly Flaky Pie Crust

2 cups flour
1 cup butter-flavored shortening
1 tsp. salt
1/2 cup ice-cold water

1. Combine flour and salt in a bowl and stir until combined. Chill for at least 15 minutes. Chill the shortening for at least the same amount of time.
2. Cut shortening into the flour mixture with a fork or pastry cutter until clumps form no larger than the size of your baby fingernail. Do not over mix and do not put your hands in the mix.
3. Add ice-cold water one tablespoon at a time and gently toss until combined. The dough will begin to ball on its own.
4. Separate dough into two balls and wrap each in plastic wrap. Chill in fridge for at least 30 minutes. (At this stage, the dough can be frozen for later use.)
5. Liberally flour large wooden cutting board. Flour rolling pin. Remove one dough ball, unwrap and press down gently onto floured board. Roll into 10-inch circle, turning the dough often to make sure it doesn't stick.
6. Fold in half, then into quarters. Set it into 9-inch pie plate and unfold. Prick bottom and sides. Fill pie.
7. Repeat rolling steps with other dough ball and place on top of pie. Trim edges to about 1/2 inch overhang. Press down to seal top and bottom layers, then fold top crust under bottom crust and crimp. Cut four steam vents in crust.
8. Bake according to pie directions.

Substitution Suggestions: You can use 1/2 cup butter to replace half of the shortening. Just make sure it is very cold.

Lessons Learned: Oh, the lessons I've learned trying to make pie crust. I think the biggest thing is that it really does require that much fat to get the light, crispy, flaky crust. So your arteries might clog thinking about that much cholestrerol, but as long as you keep the portion size down, it's a happy mouth-feel indulgence.
I wouldn't bother with a food processor. This really took no time at all to mix up with a pastry cutter. It helped that the shortening was chilled (15 minutes in the freezer was the perfect timing for me).
I floated a few ice cubes in my water to keep it cold and measured out 8 tablespoons (which equal a half cup) one at a time, tossing it into the flour-shortening mixture.
It is very sticky, and by very, I mean that if you don't use a lot of flour, it will stick to your board, to your rolling pin, to your fingers and anything else it touches. I actually rolled it out between two heavily floured sheets of waxed paper. It stuck a little, but I was able to gently pull it off. I may add an extra quarter cup of flour into the mix next time to see if it reduces the stickiness. Since I can't roll a perfect circle yet, I was able to piece together the areas that needed a little patching.
Just before it goes in the oven, consider brushing it with an egg wash (equal parts water and egg). It'll give the nicely browned crust coveted by bakers. Don't brush the edge, though, because that tends to brown quickly without any extra help.
I baked my filled pie (chicken pot pie) at 425 degrees for about 35 minutes and rotated it at the 20-minute mark since the back of my oven runs a little hot. I could tell as soon as I pulled it out of the oven that I had finally achieved pie crust perfection.

Cauliflower Apple Soup with Apple Cider Reduction

2009-10-08T23:17:00.001-04:00

Every year when I turn the calendar to October, I get an insatiable desire to cook. I think I equate fall with cooking. And, since fall is my favorite season of the year and cooking is my favorite hobby, it only makes sense that I spend more of my waking hours in the kitchen than in other seasons.
I clipped this recipe more than a year ago. When I was given the opportunity to make a dish with apples in it for a church function, I knew a variation of this recipe would fit the bill nicely. I followed most of the steps of the original recipe, but found the flavor lacking. A few tweaks here and there and it was perfect. Below is my adaptation. Don't let the number of ingredients intimidate you. Enjoy!

Cauliflower Apple Soup with Apple Cider Reduction
2 cups apple cider
2 tbsp olive oil, divided
2 cups sweet onion, chopped
2 tsp Madras curry powder
1 tsp garlic, chopped
6-7 cups cauliflower florets (about 2 pounds)
5 cups low-sodium chicken broth
2 Gala or golden delicious apples, peeled, cored and chopped
1/2 cup half-and-half
2 tsp lemon juice
1 tsp kosher salt, divided
1/4 tsp black pepper, freshly ground
1/2 tsp cinnamon
Salt and pepper to taste

1. Boil apple cider in a small saucepan. Cook (reduce) until the liquid has reduced to approximately 3/4 cup (about 15 minutes). Set aside and cool completely.

2. In large bowl, toss cauliflower and onion with 1 1/2 tbsp olive oil, salt and pepper. Spread on cookie sheet and roast in 400-degree oven until cauliflower begins to brown, approximately 20-25 minutes. Stir partway through cooking and add apples during second half of cooking.
3. In large Dutch oven, heat 1/2 tbsp olive oil over medium-high heat. Add curry powder and garlic and saute for one minute, stirring constantly (to avoid burning garlic). Add cauliflower, onion, apple and broth, then bring to a gentle boil. Cover and reduce heat; simmer 15 minutes or until apples are soft enough to mash and the cauliflower is very tender.
4. Remove pan from heat and let cool for 5 minutes. Puree batches of the cauliflower mixture in a blender (or emulsion blender) until smooth and place in separate bowl. Once the soup is entirely blended, return soup to Dutch oven and add half-and-half. Cook over medium heat for five minutes or until soup is heated (do not boil).
5. Remove from heat. Stir in lemon juice, cinnamon and salt and pepper to taste.
6. To serve, divide soup into eight 1-cup portions. Drizzle 2-3 tsp of cider reduction over each serving.

Substitution Suggestions: Any cooking apple will work here. I prefer something sweeter than the tart Granny Smith. Golden delicious (which are related to red delicious in name only) are sweeter and currently in season, so that's what I used.
If you prefer a vegetarian version, swap out the chicken broth for vegetable or mushroom broth.
If you don't have half-and-half, evaporated or whole milk would also work. I just don't think fat-free milk has the body necessary for this soup, though it is incredibly creamy even without any milk.

Lessons Learned: I used a hot curry and skimped on the measurement a little. It gave the soup just a hint of non-thermal heat without overpowering the dish. The dish felt a little flat until I added the healthy dash of cinnamon. That made all the difference in the world.
Don't let the tiny serving size on the cider reduction fool you. You really need it! Forgoing it would be a big mistake since it packs a lot of flavor in those few teaspoons.
If you are in a hurry, you can ditch the roasting step. Just saute the onions in 1/2 tbsp olive oil before adding the curry and garlic, then proceed as if you had roasted the bulky ingredients.

Artichoke and Mushroom Risotto

2009-09-28T19:15:00.001-04:00

There are a few edible things in life that I have never particularly liked: rice, pork chops, stewed tomatoes and cooked bell peppers top that list. I can now remove rice from that list after creating this recipe. The concoction below is my first foray into risotto -- that elusive, creamy rice dish that transforms a boring carb into a decadent experience. If that weren't enough, adding white truffle oil at the end adds another layer of out-of-this-world savor that transforms a weeknight dinner into something several steps above ordinary.

Artichoke and Mushroom Risotto
3-4 cups chicken stock
3 tbsp butter
1 tbsp olive oil
1/4 cup red onion, minced
2 cloves garlic, minced
3 mushrooms, finely chopped
3 canned artichoke hearts, cut into 1/2-inch cubes
1 cup arborio rice
1/4 cup sherry
1/2 cup Parmesan Reggiano cheese, grated
White truffle oil
Salt and pepper to taste

1. In small saucepan, heat chicken stock (from scratch or canned) until it reaches a gentle simmer. Set aside.
2. Heat olive oil and 2 tbsp butter in heavy-bottomed saute pan. Add red onion and cook for 4 minutes stirring occasionally until the onion is golden. Add garlic and mushrooms and continue stirring until garlic starts to caramelize, approximately 1 minute.
3. Add arborio rice and stir until it is coated with the oil-butter mixture. Add cubed artichoke hearts. Add sherry and cook, stirring gently, until it has completely evaporated and been absorbed into the rice, about 1 minute.
4. Slowly add enough heated chicken stock to cover the rice. Stir until the stock has been absorbed and evaporated. Continue adding, stirring and evaporating stock for approximately 20 minutes. (A 1/3 to a 1/2 cup at a time is sufficient.) The risotto is done when the rice is soft on the outside and al dente on the inside.
5. Remove from heat. Stir in 1 tbsp butter and the Parmesan Reggiano until both have melted. Add salt and pepper to taste.
6. Serve immediately with extra cheese and white truffle oil on the side.

Substitution Suggestion: My inspiration recipe, of which I largely ignored except for cooking instructions, called for carrots and zucchini to be sauteed after the onion. It also called for asparagus tips at the end of the cooking process. Any squash could probably work. Sun-dried tomatoes and green onions would work, too. The key is to think about how it will complement the protein that you'll undoubtedly serve next to it.
I don't drink, but when cooking with alcohol, I prefer sherry over white wine, so that's why it's included here. White wine will work just fine.

Lessons Learned: I've steered clear of risotto for two reasons: 1) I don't like rice, and 2) everyone says it's hard to make. With this recipe, I can now confidently declare that I like rice and if I can make this risotto on the first try without it going gummy, anyone can do this! Considering it was my first attempt, I'm pretty proud of myself. I think the tip is to add hot liquid and to continue stirring. Sure, it's labor intensive, but it is SO worth it. What a treat to feel each individual grain of rice enveloped in the creaminess that's created by the starch, stock and butter.
That said, you really need good ingredients. Chicken stock powder won't cut it here. You need real stock. I admit that I used the low-sodium canned stuff, but I'll use homemade next time. And, don't use the Parmesan in the green can that you find on the top shelf of the pasta aisle. The freshly grated stuff really isn't that much more expensive than the tasteless version with the five-year shelf life. If you use artichoke hearts, do not, I repeat do NOT use marinated hearts. All that brine will absolutely ruin the flavor you have painstakingly built with all that stirring. I found hearts that didn't have any of the leaves left on them. By putting them in early in the process, they'll absorb a lot of the flavor of the onion and garlic. The truffle oil was definitely a splurge (at $18 for the tiny bottle), but I loved the extra nuance it added to the dish.

Apple, Pear and Cranberry Crisp

2009-09-26T14:35:00.001-04:00

Sometimes a recipe comes along that requires zero improvement. That is the case with this one, which I found on the Food Network website. It is an Ina Garten original. Though I don't enjoy watching her show, The Barefoot Contessa, I did enjoy this recipe in all of its beautiful simplicity. The tartness of the apples, the sweetness of the pears, the little sour red nuggets of unexpected cranberry -- it melds on the fork and in the mouth for the perfect embodiment of an autumnal evening.
The recipe is a cinch to put together if you have an apple corer-peeler-slicer gadget. I can't imagine creating this recipe without one. Enjoy!

Apple, Pear and Cranberry Crisp
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
3/4 cup dried cranberries
1 tsp grated orange zest
1 tsp grated lemon zest
2 tbsp freshly squeezed orange juice
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/2 teaspoon ground nutmeg

For the topping:
1 tsp cinnamon
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

1. Preheat the oven to 350 degrees.
2. Peel, core and cut the pears and apples into large chunks and place in a large bowl. Add dried cranberries.
3. In a separate small bowl, combine the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour over fruit and toss until coated. Pour into a 9-by-12-by 2-inch baking dish.
4. For the topping, combine the flour, sugars, cinnamon, salt, oatmeal and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
5. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit
is bubbly. Serve warm.

Substitution Suggestions: I couldn't find Macoun apples (pronounced MacCowan), but Granny Smiths will work just fine. The tartness nicely juxtaposes the sweetness of the pears.

Lessons Learned: Instead of cooking this in a casserole dish, I packed the apple mixture into foil muffin cup liners (paper liners will not work because of the juices) and topped each individual serving with the crumb topping. Aside from requiring a little extra care to get the cups out of the muffin pans, it was the perfect small serving at a dessert potluck. I wanted individual, stand-alone foil cups, but was out of luck after searching three grocery stores, Bed, Bath & Beyond, Sur La Table and Williams Sonoma. If you cook this in individual servings, whether with liners or in ramekins, it only requires 30 minutes of cooking as opposed to the casserole's 50 minutes.
There is one very small addition to Ina's original recipe. I added some cinnamon to the crumb topping. It just seemed wrong to leave it out.

Cran-Apple Crocked Chicken

2009-09-17T19:09:00.001-04:00

When my husband and I got married, we received a wonderful recipe album set created by some of the scrapbook industry's most talented artists. (I was an editor at Creating Keepsakes.) Approximately 20 women created at least 40 6x6 scrapbook pages of their favorite recipes. The pages were combined into three small albums. The gift rendered me speechless and teary-eyed, which is quite the feat. It was one of the most thoughful gifts I have ever received.
I have turned to that album again and again. My husband loves Allison's chicken logs in cheese sauce. I fell in love with Beth's cranberry-sauced pork tenderloin, which I've made at least a dozen times. I wanted to take the idea of that recipe and create my own version. That brings me to this recipe, which was an absolute success, according to my husband. Enjoy!

Cran-Apple Crocked Chicken

4 chicken breasts, trimmed
1 can cranberry sauce
1/2 cup apple sauce
1 small apple, peeled and diced (about 3/4 cup)
1/3 cup onion, diced
1 tbsp cider vinegar
1/2 tbsp garlic, minced
1 tbsp sherry
1 tsp salt
1/4 tsp chipotle powder

1. Combine all ingredients except the chicken in the crock pot. Add chicken and stir to coat. Cover and cook on low for 6-8 hours or high for 3-4 hours or until chicken is cooked and begins to fall apart in the sauce.
2. Just before serving, spoon about 2 cups of the sauce into a saucepan. Place over medium-high heat and simmer until sauce begins to reduce and thicken, about 10 minutes, stirring frequently to avoid burning. Serve sauce on the side or over potatoes.

Substitution Suggestions: This recipe will work equally well with a pork tenderloin. If you don't have chipotle powder, ground black pepper will work equally well. I just prefer chipotle.

Lessons Learned: This recipe really is as straight-forward as it sounds. If I had an emulsion blender (which I'm hoping to get for Christmas!), I would puree the sauce before I reduced it. Leave it chunky if you prefer a more rustic "gravy." If you don't have an emulsion blender, you can use a regular blender.
The canned cranberry sauce can be whole berry or smooth depending on your personal preference. And, you can leave the skin on the apple if you're not in the mood to peel it.
The recipe from which I drew my inspiration did not have apple sauce, sherry or garlic, but did include dried apricots, ginger, shallots and orange juice. If you didn't want to use apples, you could use a peach puree and dried peaches. Pears might also work.

Apple, Gorgonzola and Bacon-Stuffed Pork Chops

2009-09-14T14:25:00.006-04:00

Cooking has always been an adventure. If science project experiments would have been compared to cooking experiments, I think I would liked science class a lot more than I did as a kid. There's just something exciting about combining flavors and textures to create something truly tasty.
This recipe is one of those experiments gone delightfully right! I found a version of it on a website when I had apples and pork chops that needed to be used. I have since altered it sufficiently to truly call it my own. It is one of my favorite fall/winter dishes. It is because of this recipe that I always have bacon bits on hand.

Apple, Gorgonzola and Bacon-Stuffed Pork Chops
4 boneless pork loin chops, butterflied
1 medium apple, diced (about 1 cup)
1/3 cup pecans, chopped
4 ounces Gorgonzola, crumbled
3 slices cooked bacon, crumbled
2 tbsp green onion, finely chopped
Garlic powder
Salt
Black pepper, ground
Olive oil

1. Preheat oven to 375 degrees. Grease a shallow baking dish.
2. In a small bowl, mix together the apple, Gorgonzola, bacon, pecans and green onion. Season to taste with garlic powder and pepper.
3. Cut a pocket in each pork chop, making sure not to cut all the way through the chop. Pat chops dry with paper towel, sprinkle with salt and pepper, then flash sear over high heat in an olive oil-coated pan until the outside has a seared exterior. Do not cook completely through.
4. Stuff each pocket with as much apple mixture as will comfortably fit. Close and secure with toothpicks and place in greased baking dish. Spoon remaining apple mixture over chops.
3. Bake for 20 minutes in the preheated oven. Check for doneness. (Thicker chops will take longer.)

Substitute Suggestions: This recipe also works really well with chicken, but you need to adjust the cooking time since raw poultry is wrong on so many levels. You can also swap out the Gorgonzola for blue cheese. No apples? Try fresh pears. Don't feel like frying bacon? I use bacon bits all the time!

Lessons Learned: If you don't want to mess with the pocket, sear your protein, place it in the baking dish, and then pour the mixture on top of it and bake until the protein is cooked through and the gorgonzola has melted. I typically use a one-inch thick boneless pork chop (Omaha Steak pork chops are the best!). If you opt for chicken, you could pound the chicken into paillards (1/8 to 1/4-inch thick), then roll the mixture into it, securing with toothpicks. That would probably cut down your cooking time.
I tried the recipe with a Parmesan crust instead of the flash sear. It was fabulous! Instead of searing the meat, follow these steps:
1. Create the pocket.
2. Pat the meat dry.
3. Stuff with mixture.
4. Press both sides of the stuffed chops into a mixture of 1/2 cup Parmesan, 2 tbsp flour, 1/2 tsp savory, 1 tbsp garlic powder and a pinch of salt.
5. Secure pocket opening with toothpicks and place in greased dish.
6. Spray top with baking spray (Pam) and bake at 425 for 15-20 minutes, depending on chop thickness.
7. Approximately 7 minutes before the chops are done, add the rest of the apple mixture to the pan and continue baking until chops are done and Gorgonzola has melted. (Adding it sooner will only burn it.)

Peach Rum Granita

2009-08-10T09:33:00.005-04:00

My husband and I are hooked on watching the Next Food Network Star show. The winner was announced a week ago and her first show aired this Sunday. It was admittedly a little uncomfortable to watch. Melissa was pretty frazzled and nervous ... and it showed. But, she'll get better as she settles into her new role. In honor of her victory (which I rooted for from almost the beginning), I decided to try my first granita. She made hers with unsweetened applesauce and a little lemon juice. I went a little fancier and was pleased with the result. It was the perfect cool ending to a scorcher of a day. This recipe easily serves four.

Peach Rum Granita
3 cups peach puree
1 cup sugar
1 cup water
1 tbsp lemon or lime juice
3/4 tsp rum extract
1/4 tsp salt
6 mint leaves

1. Combine sugar, water and mint leaves (can substitute mint basil) in small saucepan. Bring to boil, then simmer over medium heat for five minutes. Discard mint leaves. Remove pan from heat and cool slightly. This creates a simple syrup.
2. In blender, combine peach puree, lemon juice, rum extract, salt and 1/2 cup simple syrup. Blend and taste. Add more syrup or lemon juice according to sweetness preference.
3. Pour mixture into shallow, freezer-safe container and freeze for four hours, scraping and fluffing the mixture with a fork every 30 minutes or until mixture is completely frozen.

Lessons Learned: This really is a simple, refreshing (and fat free!) dessert for a hot summer night. The mint adds an additional hinted layer of flavor. I debated whether to use almond or rum extract. After smelling and tasting the peach puree, I went with the rum. If you're not a teetotaler like me, you can use the real thing, but you'll obviously need to adjust your liquid content of the simple syrup.
The peach puree is left from when I picked peaches a few weeks ago. To make a puree, skin the peaches, then blend the peaches with a little lemon or lime juice (this helps prevent browning and adds a little acidity to cut the sweetness). I suppose you could use canned peaches, but why? Fresh is so much better.
The amount of simple syrup does not need to be exact. It is to adjust the sweetness and help create a fluffier granita. I started with 1/2 cup of syrup, but ultimately used about 2/3 of a cup.
The recipe could also work with other fruits: watermelon, berries, melons, apricots, pineapple, etc. My son asked if we could do it with grapes. I don't know how well that would work, but I don't see why it wouldn't work with grape juice ... or any other juice for that matter.

Lime, Garlic and Pepper Chicken

2009-07-25T22:14:00.005-04:00

A lime and pepper chicken recipe has been calling out to me ever since I clipped it from an issue of Sunset magazine. And every time I think about it, I'm running short on time or it's raining. Rain or shine, I was determined to try it today. (Turns out I had rain.) It is probably one of the easiest recipes I've ever tried and it had lots of subtle flavor. Of course, I had to adapt it to create the subtlety I wanted. The original version called for 2 tablespoons of ground pepper. I cut it drastically and added garlic. My version is presented below.

Lime, Garlic and Pepper Chicken
1/2 cup lime juice
1/4 cup water
3 tbsp sugar
1/2 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp olive oil
1 tsp salt
4 boneless chicken breasts, halved

1. Combine lime juice, water, sugar, pepper, oil, salt and garlic in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.

2. On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet, pound chicken to an even 1/4- to 1/3-in. thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.

3. Preheat a grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over, and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes. Serve hot or at room temperature.

Lessons Learned: I actually took two large chicken breasts, cut them in half and then filleted them. It was more than enough meat for the marinade. If I were to do four chicken breasts, I'd increase the marinade quantity.
I didn't feel like grilling in the rain, so I stuck it under the broiler for about 10 minutes, flipping it halfway through the cook time. The flavors lacked the smokiness I had hoped to get from grilling and the chicken looked a little pale (no grill marks), but it still had a really nice flavor. Next time, I'll use chopped garlic and throw it on the grill.
ETA: OK, we grilled it and it was FABULOUS! It works great hot or cold in a pita with some cheese, lettuce, tomato and a little low-fat mayo.

Seared Peaches with Balsamic Glaze

2009-07-25T21:56:00.003-04:00

I went peach picking yesterday and now have a counter filled with ripe and almost ripe peaches. The original goal was to grill some with dinner, but Mother Nature rained out my plans. So, I had to go with Plan B. When I read that Cooking Light billed this recipe as one that would taste straight out of an upscale restaurant, I figured it was worth a shot. Too bad I was missing half the ingredients and didn't feel like a run to the store in the rain. Never fear. I'm getting good at substitutes, so that's what I did here. Below is the original recipe in case your pantry and fridge are better stocked than mine. In Lessons Learned, I detail how I altered it to make it my own.

Seared Peaches and Figs with Balsamic Glaze
1 teaspoon black peppercorns
2 teaspoons butter, divided
2 teaspoons chopped fresh thyme, divided
4 firm ripe white peaches (about 1 3/4 pounds), halved and pitted
8 firm ripe Black Mission figs, halved lengthwise (about 1 pound)
1/3 cup balsamic vinegar
1/3 cup crème fraîche
1/8 teaspoon salt

1. Cook peppercorns in a small skillet over medium heat 6 minutes or until fragrant and toasted. Cool. Place peppercorns in a heavy-duty zip-top plastic bag; seal. Crush peppercorns with a meat mallet or rolling pin; set aside.

2. Melt 1 teaspoon butter in a large skillet over medium-high heat; stir in 1 teaspoon thyme. Add peaches, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan. Place 1 peach half, cut sides up, on each of 8 plates. Melt remaining 1 teaspoon butter in pan; stir in remaining 1 teaspoon thyme. Add figs, cut sides down, to pan; cook 2 minutes or until browned. Place two fig halves on each plate.

3. Add vinegar to pan; cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Cool slightly. Spoon about 2 teaspoons crème fraîche into the center of each peach half; drizzle about 1 teaspoon vinegar mixture over each serving. Sprinkle each serving with about 1/8 teaspoon pepper. Sprinkle evenly with salt.

Serves 8

Lessons Learned: I didn't have figs or creme fraiche and I didn't feel like roasting pepper corns. So, here's what I did: After mentally halving the recipe, I cut the peaches into quarters. I had semi-cling peaches, so separating them into pretty halves just wasn't an option. They were firm enough, however, that I could separate them into quarters. I tossed them into a saute pan with 1 teaspoon of butter. (I forgot to add the thyme.) They didn't quite reach the carmelization that I wanted, so I tossed them into a cake pan, added a dash of salt over them and stuck them under the broiler for a few minutes. Perfect results -- nice carmelization and color with just the right amount of natural sweetness.
As stated, I didn't have creme fraiche, but sour cream will work as a quick substitute. I mixed in about a tablespoon of sugar to a half cup of sour cream and let it sit until the sugar dissolved. I didn't feel like reducing balsamic vinegar, but I have an absolutely decadent and concentrated balsamic glaze from Williams Sonoma. I served up the peaches with a few drops of that glaze on each peach, then topped them with the sour cream mixture (no pepper). Simply divine and ready to go in less than 10 minutes! This will definitely be a go-to recipe in case I need a quick dessert for unannounced guests.
One final note, don't ever bother buying the $2 bottle of balsamic vinegar. It's cheap and completely lacking in balsamic flavor. You'll use three times as much of it as you will a more concentrated version and you still won't like the results. I won't buy anything other than the Olivier brand at Williams Sonoma. It is thick, fruity and not very vinegary, unlike that cheap stuff you find on the top shelf of the salad dressing aisle at the grocery store. Sure, it's $24/bottle, but one taste and you'll never want to use anything else again.

Lemon Custard Pie

2009-06-28T12:58:00.003-04:00

Something about summer just screams lemon meringue to me. I'm not typically a huge lemon fan, but I really enjoy lemon meringue when the weather is hot. Light, airy and cool -- it's an ideal combination. While I love the burst of citrus, I'm not so fond of the giggly, translucent Jell-O-like substance that is typical of lemon pies at most diner-type establishments. So, I went in search of something better.
I found this recipe, which is more custard than gelatinous. It was heavenly! There was just enough lemon to give me that burst of citrus that I love, but the sugar and milk really toned down the acidity to yield a delightful dish that I loved serving to friends last night. Like usual, I didn't follow the directions exactly as I found them. (Who wants to bother with a double-boiler anyhow?) And with that, I give you ...

Lemon Custard Pie
1 9-inch baked pie shell
1 cup sugar
6 tbsp cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
3 tbsp butter
1/3 cup lemon juice
1 tbsp lemon zest

1. Bake pie crust according to directions and cool.
2. Combine sugar, cornstarch and salt in heavy saucepan. Turn heat to medium-low and slowly add milk, stirring constantly. Increase heat to medium-high and continue stirring until mixture thickens, about 15 minutes. (Turn heat down if mixture boils more than an occasional bubble.)
3. Cover, lower heat to low and cook for 10 minutes, stirring occasionally.
4. Gradually add 1/2 cup of mixture to 3 egg yolks, stirring constantly so the eggs don't scramble. Slowly pour the egg mixture into the pot and stir until blended. Cook for another 5-6 minutes, stirring constantly.
5. Remove from heat and add butter, lemon juice and zest. Stir until fully incorporated.
6. Pour into separate container and lightly press plastic wrap on the top of the custard so a film doesn't form. Stir every 10 minutes until cool.
7. Pour into prepared pie crust when cool. Refrigerate until serving. Top with whipped cream and serve.

Lessons Learned: I served it with whipped cream instead of meringue because A) it was easier, B) I didn't feel like making a meringue, C) I didn't want to turn the oven on, and D) who doesn't love having an excuse to buy a can of whipped cream, which can eventually be shot straight into the mouth when no one is looking! The meringue would have been pretty, but the whipped cream was just as good.
The cook who posted this recipe on a Cooking Light message board (no, I don't think it's a light recipe) said it was very time consuming. I didn't think so. I was done with it in less than an hour.
If you want to make it lighter, go with fat-free milk. I did half fat-free and half whole since I don't like the thin, wimpy flavor of fatless milk. I also didn't use the full amount of butter.
The end result was a soft yellow and definitely opaque custard that spooned beautifully into my pie crust (which was store bought since I can't figure out how to make a decent crust to save my life!). I would never dream of adding food coloring to this custard. I have another pie crust in the freezer. I think I'll have to make it again in the near future since I obviously forgot to take a picture before we ate this one.
Last thought, you really should stir constantly, scraping the bottom of the pan as you go, so you don't get lumps.

Honey Chipotle Sauce

2009-05-12T22:42:00.003-04:00

I'm not sure when it happened but sometime in the past four years, I discovered the beauty of chipotle chiles. Maybe it was Bobby Flay. Maybe it wasn't, but so many dishes have become so much more interesting with a little sprinkling of chipotle powder. A few years ago, I came across this reader-submitted recipe in Sunset Magazine. All I can say is WOW! If you try this on grilled corn on the cob, you will never go back to boring old butter.

Honey Chipotle Sauce
2 canned chipotle chiles in adobo sauce
1/2 cup butter, melted
1/3 cup mild-flavored honey, such as clover
1 garlic clove, minced
1/2 teaspoon salt
8 ears corn on the cob

1. Heat a charcoal or gas grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Combine chiles, butter, honey, garlic, and salt in a blender and whirl until smooth.

2. Put unhusked corn on grill and cook, turning occasionally, 15 minutes. Husks will blacken. Transfer to a work surface, remove husks, brush ears generously with butter mixture, and return ears to grill. Grill until lightly browned, about 5 minutes. Serve warm, with remaining butter.

Lessons learned: If you can't find canned chipotles in adobo sauce, you can substitute chipotle powder. McCormick makes a pretty good one (look for the glass jar). I wouldn't recommend substituting cayenne or other chile powders. It really needs the smokiness of the chipotle. I typically start off with a 1/2 teaspoon of chipotle powder and gradually add more to taste. If you use canned chiles, start with one chile. Two chiles will send you through the roof if you're not used to spicy dishes!
I love this on corn. I typically grill the corn without the husks and brush the sauce on in the last five minutes of grilling. That's just long enough for the honey to start to caramelize on the corn. I tried it on mushrooms the other day and was delighted with the results. I have also buttered bread with this sauce and basted chicken with it. Each time, it has been a hit.

Recipe Request

2009-04-22T22:52:00.001-04:00

I am in need of a good carne asada recipe. If you have one, please share it in the comment section and tell me why it is so good. Thanks!

Better-than-Sex Cake

2009-04-22T22:32:00.003-04:00

I belong to an organization that meets twice a month to discuss the ins and outs of parenting. We take turns bringing food to share and I have been asked to bring my Better-than-Sex cake to the next meeting. I didn't name the cake; nor will I comment on my opinion of its name. Just understand that the cake is incredibly easy ... and incredibly good. After eating it, you will need to find a way to burn the calories (eh hem!) :)

Better-than-Sex Cake
1 box chocolate cake mix
1 jar caramel ice cream topping
1 tub Cool Whip or other whipped topping
1/2 to 3/4 cup crushed Heath bar or toffee bits

1. Bake chocolate cake according to box directions. Cool.
2. With the end of a wooden spoon, poke holes in the cake every inch to two inches. Pour caramel topping over top of the cake and allow to soak in.
3. Top with Cool Whip.
4. Sprinkle with crushed Heath bar. Cover and chill until ready to serve.

Lessons learned: This recipe really is as easy as it sounds. I've also heard this called Better-than-Anything cake, but I prefer the other title (as long as children aren't around). Any chocolate cake mix will do: chocolate, devil's food, German chocolate, etc.
If you don't have caramel ice cream topping (I prefer Smuckers in the jar), you can use a small can of condensed milk for the same effect. One version of the recipe calls for BOTH the condensed milk AND the caramel topping. That's too much sweetness for me. Contrary to the belief of some, you can have too much of a good thing -- cake and other things.
You can buy Heath bar precrushed. It's next to the chocolate chips in the baking aisle. If you can't find a toffee bar or candy, just use crushed chocolate chips. The result won't be as good, but it'll be close.
This is a great throw-it-together dish for a dessert potluck if you're more interested in getting it done than impressing everyone with your culinary abilities. Regardless, people will ask for the recipe.

PSA: The Not-So-Infallible Pyrex Dish

2009-04-22T22:02:00.005-04:00

Pyrex is a great invention. It has contained more potluck casseroles than any other container invented. I recently learned that Pyrex can break when heated to high temperatures. And when it does, be prepared ... it shatters into a million little pieces. This is what the roasted tomato-balsamic soup looks like when violently blended with a splintered Pyrex dish:
Keep in mind that this was at 500 degrees for 40 minutes. There were no sudden temperature changes. It simply exploded. So, if your Pyrex (or Pyrex knock-off) has been compromised with ANY small nicks or scratches, do not use it (especially at high temperatures). From now on, I think I'll stick to ceramic. If it shatters, it won't splinter like this did.

Berry Chocolate Mascarpone Tart

2009-04-20T13:52:00.004-04:00

There's a grocery store in the East that is my haven from the ho hum supermarkets that normally claim my hard-earned dollars. If you have never been to Wegmans, you must visit. I take all of my out-of-town guests there because it really is that good. Really! Anyhow, my local Wegmans, which opened up just before Thanksgiving 2008, has a fabulous cheese counter. Thanks to their generous sampling policies, I am now hooked on Comte (a French cow's milk cheese with a smooth finish) and Midnight Moon (a domestic goat cheese with caramel undertones). Every time I go, I try a new cheese. I bought mascarpone for the first time a few weeks ago. And then it sat in my fridge ... and sat ... and sat until the "Use By" date came. So, I was "forced" to use it or lose it last night. The following is an adaptation I found in one of my many magazines. Since it's enough different from the original recipe, I think I can call it my own. Enjoy!

Berry Chocolate Mascarpone Tart
1/2 cup unsalted almonds
1/2 cup sugar
2 cups all purpose flour
4 oz (1 stick) cold unsalted butter, cut into 1/2-inch chunks
1 teaspoon almond extract
ice cold water as needed
1 tsp. almond extract
1/8 tsp. salt
9 tbsp. cocoa
4 tbsp. butter
1 1/2 cup powdered sugar, divided
1/4 cup milk or half-and-half
1/2 cup heavy whipping cream
1 tsp vanilla
8 oz. mascarpone cheese

1. In food processor, process almonds and sugar until finely ground. (Do not turn into a butter!) Add butter, almond extract, salt and flour. Pulse until the mixture turns crumbly. Add enough water and pulse in processor until mixture forms a ball. Place in tart pan. (If using a pan that does not have a removable bottom, grease the pan for easier release. Or, use parchment paper.) Bake at 350 for 15 minutes or until edges begin to brown. Cool.
2. In small pan over very low heat, combine cocoa and butter. Stir until butter melts, then add 3/4 cup powdered sugar and dash of salt. Continue stirring. Add milk or half-and-half until the chocolate reaches a thick syrup consistency. Pour over almond crust and spread to within 1/2 in of the edge of the crust. Cool.
3. In medium bowl, whip heavy cream until stiff peaks form. Add 3/4 cup powdered sugar, vanilla and mascarpone. Whip until fully incorporated and the marscarpone lumps are gone. Spread on top of chocolate.
4. Top with fresh berries and serve immediately or cover and refrigerate overnight.

Lessons learned: This isn't the exact recipe that I made. I had to fudge some things (as usual). I was out of chocolate chips, so I pulled out the cocoa and did it the hard way. Otherwise, I would have used semi-sweet chips with a little butter and milk to create the chocolate ganache. That would have been much easier, but the result here was just as good; perhaps better. If you go this route, don't add all the sugar at once. Taste it as you go until you reach the desired sweetness. Because everything else is so sweet, this does need a little bitterness so you don't get a sugar rush.
The original recipe called for whipping cream, which is what I've stated here. I didn't have any on hand so I used a packet of Dream Whip and a 1/2 cup of whole milk. I omitted the sugar (Dream Whip has plenty in it already) and reduced the amount of vanilla. It worked like a charm! If you want a really white cream, use clear vanilla instead of the brown stuff.
I topped the dessert with thawed raspberries. Fresh would have been much better, but I liked the syrup run-off of the frozen ones.
It keeps well for a day, but probably not more than that. It shouldn't be a problem, though, because this is so good, I doubt you'll have leftovers.

Sun-dried Tomato and Sausage Strata

2009-03-18T12:50:00.004-04:00

This is an adaptation of a recipe that came from one of my many magazines, probably Sunset. I played with it to add some more healthy girth to the dish. The results were very colorful and a happy melding of flavors. It is definitely an improvement on the traditional egg and sausage casserole that inevitably shows up for brunch potlucks (which was the purpose of this dish).

Sun-dried Tomato and Sausage Strata
1 1/2 pound pork sausage
6 eggs
3 1/2 cups milk
1 1/2 cups part-skim ricotta
1/3 cup cilantro, chopped
1 tsp cumin
1 tsp salt
1/2 tsp ground pepper
1 1/2 cup frozen corn
1 cup sun-dried tomatoes, drained and julienned
1 cup green onion, diced
1 cup mushrooms, chopped
1 tsp coriander
2 cups smoked mozzarella, shredded
1 loaf day-old Italian style bread, cubed

1. Brown sausage, crumble and drain.
2. In bowl, combine eggs, milk, ricotta, cilantro, cumin, salt and pepper and whisk until blended.
3. In separate bowl, combine tomatoes, green onion, mushrooms and coriander.
4. In greased 9x13 casserole dish, spread layer of bread cubes. Spread half of corn-tomato mixture, half of sausage and 1 cup mozzarella over bread. Pour half of egg mixture over the layers. Repeat the process with the second layer.
5. Cover and refrigerate for eight hours or overnight.
6. Remove from fridge for 1/2 hour before baking.
7. Bake at 350 for 50 minutes or until the egg is set.

Lessons learned: I couldn't find seasoned sausage that wasn't in a casing, so I seasoned ground pork with brown sugar, salt, pepper, sage, nutmeg, thyme and crushed red pepper. It worked just fine even though it was supposed to marinade for eight hours first.
I like that this dish has a lot of non-egg substance to it. The original recipe called for plum tomatoes, but I thought that would add too much water to the dish, so I used sun-dried tomatoes. I liked the results. Next time, I'll add in some garlic and a little more salt to the egg mixture. I also think it needs to bake a little longer than 50 minutes. The middle wasn't runny, but it didn't set as well as I would have liked. If you extend the cooking time, cover it for the last 10 to 20 minutes, so the sausage doesn't dry out.
I suppose you could substitute regular mozzarella or another cheese, but the hint of smokiness from the smoked mozzarella really is nice. And, it melts really well. It's worth the extra dollar or two to add it, I think.
The original also called for bacon instead of sausage. I am a firm believer that the only way to eat bacon is if it is crispy. This would have made it soggy, so I omitted it. It would be fine as a topping, though. Personally, I like the meatiness of the sausage. Turkey sausage would also work. Or, go more vegetarian and omit the sausage altogether. I think well-chopped broccoli would be a nice substitute.

Dump (Fruit Pan Dowdy)

2009-03-13T09:07:00.005-04:00

I know the name doesn't sound appetizing and last night's example was definitely not worth a photo, but since several people asked for the recipe, it must have turned out OK from a flavor perspective. In short, it's a fruit cobbler without all the work of a cobbler. So, here is one of my favorite last-minute recipes for a tasty and sweet dessert.

Dump (Fruit Pan Dowdy)
2 large cans canned fruit (peaches, apples or cherries)
3 tbsp cornstarch
1 tsp cinnamon
2 tsp vanilla
1/2 tsp almond extract
1 box white or yellow cake mix
1/2 cup butter or margarine (1 cube)
1 cup chopped pecans or walnuts (optional)

1. Pour contents of fruit cans (including syrup) into pan. Measure cornstarch into a small bown and add a little water until cornstarch dissolves. Add to fruit and stir over medium heat.
2. Stir in cinnamon, vanilla and almond extract. Continue to stir until mixture starts to boil and thickens. Stir until desired thickness is reached (no more than another minute or two).
3. Dump mixture into large glass dish (Pyrex works well).
4. Dump dry cake mix over the top and spread across the mixture.
5. Slice one cube butter into thin pats and spread it generously over the top of the cake mix.
6. If desired, sprinkle chopped pecans or walnuts over the top.
7. Bake at 350 for about an hour or until the top has browned.

Lessons Learned: I've called this Dump for years because you literally dump everything in. It's painfully easy to make and requires little thought. I've made it with apples, peaches and cherries, though peaches are my favorite. There's no reason why you couldn't mix fruits (say, peaches and apricots or pears and apples). Be creative.
You can use pie filling and omit the cornstarch and flavoring process, but canned fruit is so much cheaper and works just as well with a little extra effort. Depending on the brand of fruit, you may want to remove some, but not all, of the syrup. Too much syrup makes the dish mushy, which is fine from a flavor perspective, but definitely not from a mouth feel standpoint.
If your baking pan is pretty full, put it on a cookie sheet before sliding it into the oven. It'll be easier to pull out and you won't have caramelized syrup drippings at the bottom of your oven. If you're in a hurry, increase the temperature to 375 and start watching it for doneness after about 30 minutes. (The more butter you add, the more golden your crust will become and the better your cobbler will taste.)
It's best served very warm and a la mode. Whipped cream also works.

Dessert Free For All -- Open Forum

2009-03-11T13:09:00.002-04:00

I am obligated to prepare a dessert tomorrow evening for a function and I'm undecided on what to take. I'm tempted to take chocolate-pecan-praline dipped bacon, but that might be a little too random. And, the ho ho cake has already made the rounds, so I need something fresh. If you have a great recipe, please share it in the comment section. Thanks!

Tom Kha Gai (Thai Chicken Coconut Soup)

2009-03-09T08:55:00.005-04:00

A little restaurant in Torrance, Calif., serves some wonderful Tom kha gai (Thai chicken coconut soup). I've tried it elsewhere, but Tiffany's does it best. I've been meaning to try it on my own, but never got around to it until yesterday. A recipe out of the December 2008 issue of Sunset magazine proved just the inspiration I needed yesterday afternoon when the opened can of coconut milk either needed to be used or tossed. Like usual, I didn't have everything I needed, so I improvised a little. It was a complete hit with my husband, who loves Thai food. And, the fact that the entire thing went together in less than 10 minutes was just another perk of this dish. I'll give you the original dish, then tell you how I altered it.

Tom Kha Gai
1 can (14 oz.) coconut milk.
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-sized slices of fresh ginger
1 stalk lemongrass, cut into 1-inch pieces
1 lb. boneless chicken breast, sliced thinly
1 cup sliced mushrooms
1 tbsp lime juice
1 tbsp Thai or Vietnamese fish sauce
1 tsp sugar
1 tsp Thai chili paste
4 tbsp basil
4 tbsp cilantro

1. Combine coconut milk, broth, ginger and lemongrass in pan. Bring to boil.
2. Add chicken, mushrooms, lime juice, fish sauce, sugar and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes.
3. Garnish each serving with 1 tbsp each basil and cilantro. Discard lemongrass.
Serves 4

Lessons learned: My adaptation of this recipe is a lesson in using what you've got. A while back, I bought several herbs packaged in tubes. They're made by Gourmet Garden and in a pinch, they'll serve as adequate substitutes for the real thing. I have lemongrass, basil and cilantro. (You can see where this is going, right?) The ginger also came from a jar. I used canned chicken (I can my own, which is much better than the stuff you get at Costco). I didn't have the requisite chili paste, but I did have a Sezchuan chili paste, which worked just as well. I went a little heavy on the paste and the sugar since I like the blend of spicy and sweet flavors. In true Thai form, the fish sauce added the saltiness and the lime (also bottled) added the tang.
Using pre-cooked chicken and pre-chopped herbs really cut down on the cooking time. I could literally dump everything into the pot at once and serve it once it was heated. Gotta love that!

Roasted Pears with Herbed Goat Cheese and Bacon

2009-03-02T21:17:00.003-05:00

I'm signed up to receive Food Network's weekly e-mail. The photo on the right was the lead photo in today's e-mail. Though I haven't made it yet, I have every intention of doing so. Doesn't it look absolutely divine? Of course, anything with bacon in it has to be good, in my opinion. If you try it before me, please leave me a message on what you thought. Thank you, Tyler Florence, for such a recipe that really embraces the happiness of bacon.

Roasted Pears with Herbed Goat Cheese and Bacon
1/2 pound goat cheese
1/4 cup chopped mixed herbs such as parsley, thyme, and chives
2 tbsp extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
12 baby pears
12 slices bacon, about 1/2 pound, cut in 1/2
2 tbsp honey
Arugula or dandelion greens, for garnish

1. Heat the oven to 375.
2. In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season with salt and pepper.
3. Bake until the pears are tender and the bacon is crisp, about 25 to 30 minutes.
4. Place the pears onto a platter, drizzle with the honey, and garnish with the arugula.

Lessons Learned: Coming. I will post, for now, that the best way to core a pear is with a melon baller. Why it took me nearly 35 years to figure that out, I don't know, but it works wonders!

Baked White Bean Artichoke Dip

2009-03-02T13:52:00.003-05:00

I've loved artichokes since I was a kid. There's something novel about scraping the butter-dipped meat of the choke leaves off with your teeth for a light summertime snack. (OK, maybe not so light, but definitely delicious.) It wasn't until I became an adult that the world of artichoke dip was opened up to me. But if you're like me, you feel more than a little guilty dipping into the artery-clogging dip with your equally calorie-laden chip. I came across a recipe substitute that cuts out the bad-for-you mayonnaise without cutting out the creaminess -- pureed cannellini beans. Who knew?!

Bakes White Bean Artichoke Dip
1 can white cannellini beans, rinsed and drained
1 14 oz. can non-marinated artichoke hearts, drained and coarsely chopped
1/3 cup light mayonnaise (do not use fat free)
1 cup grated Swiss or Monterey Jack cheese
2 tsp minced garlic
1 tsp Worcestershire sauce
1 tsp lemon juice
1 tsp salt
1/4 cup crumbed bacon bits

1. Puree rinsed and drained white beans in food processor until smooth.
2. Stir in remaining ingredients except bacon bits. Mix (do NOT puree) until fully incorporated.
3. Spray baking dish with cooking spray, then pour dip into dish. Sprinkle top with bacon bits.
4. Bake at 350 for 25 minutes or until bubbly.
5. Serve warm with chips, crackers or pita.

Lessons learned: I originally made the recipe without adding salt. I think it really needs some. The recipe I used also called for chopped green onions. I omitted them, but if I have some on hand, I'll probably include them next time. Or, I'll throw in some onion powder and call it good.
I'm not sure why fat-free mayo won't work. It probably affects the taste in an adverse way.

Tuscan Pork Tenderloin

2009-03-02T13:32:00.006-05:00

Do you get into a cooking rut? I know I do. I make the same few things over and over again. While they are admittedly tasty, there are only so many times you can eat crescent chicken pillows before you want to huck one of the offending pillows out a window. Pork loin is another one. We love a crocked and cranberry-sauced pork tenderloin recipe that came compliments of my friend Beth O. But, whenever I pull a loin out of the freezer, that's my one go-to recipe. It's absolutely delicious and I promise to post the recipe, but not today. Last night, I was looking for something a little different. The thawing loin sat on the counter and I came across a Cooking Light recipe that was worthy of a try. I adapted it (slightly) to suit the ingredients I had on hand. Here is that adaptation.

Tuscan Pork Tenderloin
1 tsp olive oil
1/2 tsp salt
1/2 tsp pepper, coarsely ground
1 1/2 tsp dried rosemary, crushed
1 tsp lime juice
1 tsp fennel seeds, crushed
2 garlic cloves, minced
1 (1.5-pound) pork tenderloin

1. Preheat oven to 500.
2. Combine oil, salt, pepper, rosemary, lime, fennel and garlic in a small bowl. Rub rosemary mixture onto pork. Set pork on baking rack that has been sprayed with cooking spray.
3. Bake at 500° for 17 minutes or until a thermometer registers 155°. Let pork stand 10 minutes. Cut pork crosswise into 12 slices.

Lessons Learned: I used a Smithfield brand marinated pork tenderloin. I don't know if the moistness of the meat can be attributed to the pre-packaged pepper and garlic marinade, but this loin was perfectly moist and had a very nice crust on top. I had to bake it about 20 minutes to get it up to temperature. In my version, I omitted the pepper since the marinade already had plenty. Since I love garlic, I saw no need to cut back on that. It's really important to let the loin rest for 10 minutes. Like with steak, that 10-minute resting period allows all the juices that have flowed to the edges of the meat to settle back into the middle, creating the decadent moistness that made this dish so good.
Don't question the oven temperature. It's that high heat that helps create the crust. Anything lower and you'll end up with a lackluster outer coating.
One more thing, if you're wondering about portion sizes, the original recipe said three slices constituted a serving. The original also had a balsamic-glazed bed of endives and shallots for the loin to rest on as it bakes. Since I didn't have either, I just used a roasting rack. It worked for me.

Cake Balls

2009-02-18T19:42:00.002-05:00

I'm usually a decent cook (hence this blog), but sometimes, I botch a recipe so royally that there's no redemption. Tonight was one of those occasions.
If you Google "cake balls," you'll find various recipes and articles about these little, um, "confections." I use the term lightly because to me, they taste like mushy gobs of old cake crumbs and sugary shortening. But when you think about it, that's what they are: mushed up cake with store-bought frosting and a chocolate coating. In this case, not even the chocolate could redeem these balls from their rightful place in the garbage. Should you be inclined to try them, take my word for it -- don't! And, to recognize the recipe when you see it, here's the general gist:

Cake Balls
1 box cake mix (chocolate or vanilla works best)
1 container frosting
Almond bark or dipping chocolate

1. Make the box cake mix and bake according to package directions. Cool, then crumble into very small pieces. (I used a food processor.)
2. Mix in a container of frosting, then chill until the mixture hardens (you can add jimmies if you want).
3. Form into 1-inch balls, then dip in melted chocolate and refrigerate until hard. Once chilled, throw the entire thing in the trash and grab a container of Hagen Daaz and a spoon.

Lessons Learned: I wanted to try these because they sounded similar to a cookie I tried at Christmastime that had me oohing and aahing in chocolate ecstasy. Only, those cookie balls were made with crushed Oreos. If you have THAT recipe, please post it in the comments. The only redeeming value of this recipe is that the cake made the house smell good while it was baking. But, I can buy an air freshener for that.

Lemon Chicken with Olives

2009-02-18T19:28:00.005-05:00

As a writer, I admire good writing when I see it. That's one of the reasons I love Real Simple magazine. Another reason is because, well, the information is helpful, practical and timely. And, the recipes really embody the goal of the magazine: they're simple, real (as opposed to processed) and full of flavor and value. The following recipe is one of RS's reader favorites. I gave it a whirl. Though I have recipes higher up on my list of favorites, my husband raved about this one, especially the moistness of the chicken. I loved that I could substitute many of the ingredients and still have a successful dish. If you start some rice pilaf before you do this, both dishes will be ready to serve at the same time.

Lemon Chicken with Olives
2 tbsp all-purpose flour
1/2 tsp ground cumin
2 tsp lemon zest, plus 1 tablespoon fresh lemon juice
Kosher salt and pepper
1 1/2 pounds chicken cutlets, thawed
2 tbsp olive oil
2 shallots, thinly sliced
1 cup pitted green olives
1/2 cup flat-leaf parsley, roughly chopped
1/2 cup dry white wine

1. Mix the flour, cumin, zest, 1/2 tsp salt, and 1/2 tsp pepper on a flat plate. Pat the chicken dry with paper towels and dredge in the flour mixture.
2. Heat 1 tbsp oil in a large skillet over medium-high heat. Cook the chicken in two batches until golden brown, 2 to 3 minutes per side. Transfer to a plate.
3. Wipe out the skillet and return to medium heat. Heat the remaining oil. Add the shallots and cook until soft, 5 to 7 minutes. Stir in the olives, parsley, lemon juice, and wine and bring to a boil. Return the chicken to the pan, nestling it in the olives and shallots. Reduce heat to low and cook, covered, until the chicken is cooked through, about 5 minutes.
4. Divide among individual plates, spooning the olives, shallots, and any sauce over the top.

Lessons Learned: I didn't feel like messing with a lemon, so I just used a bottle of lemon juice and omitted the zest. No harm, no foul, no zest, no problem. Instead of working with whole cutlets, I cut the chicken breasts into smaller pieces for faster cooking. They came out incredibly moist and flavorful. No grainy dryness anywhere. Also, I did not wipe out the skillet before adding the second round of oil and onions (I didn't have shallots, so I substituted onions). Since the recipe calls for so little oil, there wasn't much to wipe out anyhow. And, I used crushed dried parsley instead of fresh. I also used a mixture of green and kalamata olives (rinsing off the brine before they went in the pan). They absorbed the flavors really well. Since my husband does not like olives, it just meant more for me. The whole thing went really well with the pilaf and I foresee doing this again in the near future. I might add sliced mushrooms next time and increasing the sauce ingredients to drizzle over some fettucine.

Chocolate Crinkle Cookies

2009-02-15T21:21:00.003-05:00

When I think about my dad, two things come to mind: chocolate and his tickle gun. In my formative years, we always had chocolate chip or chocolate crinkle cookies around. And if we were out of those, we definitely had brownies. My parents came to visit us last weekend in DC and the weekend was not complete without chocolate crinkle cookies. Though I made them, the recipe comes from the recipe he's been using for years.

Chocolate Crinkle Cookies
½ cup vegetable oil
6 Tbsp. cocoa**
2 Tbsp. shortening**
2 cups sugar
4 eggs
2 tsp. vanilla
1/2 tsp almond extract
2 cups flour
½ tsp. salt
2 tsp. baking powder
Powdered sugar

1. Combine cocoa and shortening, heat in microwave until shortening is melted.**
2. Combine oil, cocoa mixture and sugar. Add vanilla, then add salt, flour and baking powder.
3. Cover and chill for several hours.
4. Drop teaspoon of dough into powdered sugar, roll around and shape into balls.
5. Place about 2 inches apart on greased baking sheet.
6. Bake 10-12 minutes at 350.

**Can also use 4 sq. unsweetened chocolate (4 oz.) melted in place of melted shortening and cocoa.

Lessons Learned: I never have bars of unsweetened chocolate around, so I always use the cocoa powder/shortening blend. These cookies really do need to chill before you roll them out. Otherwise, you get mush. I think the original recipe comes from Betty Crocker. Since these are my cookies, they have a little almond extract in them. It helps enhance the flavor of the chocolate. You can increase the almond extract if you like. I probably dumped a full teaspoon in by accident, but it didn't ruin the cookies.

Chili Chicken Pasty Puffs

2009-02-10T19:21:00.005-05:00

My brother bequeathed a subscription to Tastes of Home to me for Christmas and I'm thoroughly enjoying this new magazine. I flipped through the issue that arrived today and knew that we'd be having some version of chili chicken sandwiches for dinner tonight. With some tweaking, it was a tasty (if somewhat fattening) dinner.

Chili Chicken Pasty Puffs
1 box puff pastry shells
8 oz. cream cheese, softened
2 cups chicken, cooked and shredded
1 cup Mexican-blend cheese, shredded
1 small can chopped green chilis
3 tbsp. green onions, chopped
1 tsp. cumin
1/4 tsp. chipotle powder
2 tbsp. bacon bits
2 tbsp. cilantro

1. Bake puff pastry shells according to package directions. (Pepperidge Farms calls for 20-25 minutes at 400 degrees. The oven MUST be preheated)
2. Mix cream cheese, chicken, cheese, chilis, cumin, chipotle powder and bacon bits in bowl.
3. Hollow out pastry shells.
4. Warm cream cheese mixture until warm but not too hot. Fill pastry shells and top with cilantro.

Lessons Learned: The original recipe called for hard rolls, but since I didn't have any, I went with the shells. If you use rolls, cut them in half, hollow out the middles, fill with mixture, then heat (open-faced) in the oven until warmed throughout. Include some sliced tomatoes and avocados just before serving.
The original recipe also called for crushed red chili flakes and chili powder. I prefer chipotle, so I substituted. The bacon addition was mine; it added the salt content that the dish otherwise needed. When I do it again, I may add a little sauteed onion and olives. The green chilis are a must in this recipe. That's what makes it successful. And, I love the fact that you can literally throw this together in five minutes (sans baking time) if you have a can opener and a spoon -- a package of cream cheese, a can of Costco canned chicken, a small can of olives, a small can of green chilis. None of the measurements need to be exact, which is perfect for my kind of cooking.
I think this mixture would work really well wrapped inside Pillsbury croissant rolls. Simply put little mounds of the mixture in the middle of a croissant triangle, then wrap the dough around it until it forms a ball. Bake rolls according to package directions for plain rolls. (Or, if you're feeling really decadent, form the balls, then roll in butter and seasoned breadcrumbs before baking. Serve with a spicy cheese sauce.)

Crab Rangoon Dip and Chips

2009-02-02T22:11:00.003-05:00

I love crab rangoons. I'm not sure if it's because of the cream cheese filling or the fact that the appetizer is deep fried. Either way, I was delighted to find this version of it ... along with directions on how to make it healthier.

Crab Rangoon Dip
8 1/2 ounces crabmeat, drained if using canned meat, and flaked
8 ounces cream cheese
1 tbsp chopped red onion
1-2 green onions, diced
1 tsp Worcestershire sauce
1 tsp soy sauce
Freshly ground black pepper, to taste

Wonton Chips
24 wonton wrappers
Chinese five-spice powder
Salt

Dip
1. Combine the cream cheese and crab meat mixture. Stir in the remaining ingredients, mixing thoroughly.
2. Place the cream cheese mixture in a small baking dish. Bake at 350 until the cream cheese is heated through and just starting to bubble (18 to 20 minutes). Remove and serve immediately with the wonton chips for dipping. If desired, also serve hot mustard and/or sweet and sour sauce.

Chips
1. Spray 2 baking sheets with non-stick spray.
2. Cut wonton wrappers in half diagonally, and then in half again (also along the diagonal).
3. Spread on baking sheets and lightly dust with Chinese five-spice powder and salt (no more than 1/8 tsp powder for every four chips. Spray tops of wontons with additional cooking spray.
4. Bake until lightly browned (approximately 7-8 minutes), rotating the pan once during baking. Remove and cool.

Lessons Learned: Wonton wrappers dry out quickly, so while you're placing them on the cookie sheet, keep the rest covered with a damp towel. I actually did an entire package of wonton wrappers (60 wrappers, each cut into four triangles). Using two cookie sheets, I had to do four batches to finish them.
I highly recommend using the five-spice powder. It is a blend of the five essential flavors in Chinese cooking: sweet, salty, bitter, savory and sour. Without it, the chips are incredibly bland. McCormick makes a decent version.
My can of crab didn't quite equal the measurement required here (I was two ounces short), but it didn't adversely affect the flavor. I'd add a dash of salt to the dip next time. If you use full sodium soy sauce, don't worry about adding extra salt.

Bacon-Wrapped Chestnuts

2009-02-02T22:03:00.003-05:00

Bacon makes everything taste better. I think if my mother had crumbled bacon over the runny scrambled eggs she made when I was little, I would have a better opinion of scrambled eggs. I digress. I made these for the Chinese New Year party. They were pretty tasty, but I give all the credit to the bacon.

Bacon-Wrapped Chestnuts
16 fresh water chestnuts
1/3 cup soy sauce
1/3 cup brown sugar, or as needed
8 slices raw bacon, cut in half
16 toothpicks
1. Peel and rinse the fresh water chestnuts. (If using canned water chestnuts, rinse in warm running water and drain).
2. Soak the water chestnuts in the soy sauce for 2 1/2 hours.
3. Remove the water chestnuts from the soy sauce and roll in the brown sugar. Wrap a piece of cut bacon around the water chestnut and secure with a toothpick.
Place the water chestnuts on a rack in a shallow pan. Bake at 350 for 30 minutes, turning them once. (Alternately, they can be broiled for 5 - 6 minutes). Makes 16 appetizers.

Lessons Learned: I wish I knew a way to make the chestnuts a little softer. They were a little too crunchy for my taste, but I'm still posting the recipe because after all, it has bacon in it! One can contains approximately 16 water chestnuts. I always use low sodium soy sauce, which gave the appetizer just the right amount of salt content. And, the brown sugar countered it nicely.
Next time I make these, I will increase the oven temperature to 375 or 400. At 350, it took longer than 30 minutes to crisp the bacon. And, cooking them on a rack is a must. Otherwise, they'll sit in grease and get soggy. And as much as I love bacon, I won't eat it if it's soggy.
I went to a baby shower a few weeks ago and ate bacon-wrapped dates. Now there is a fun little treat -- sweet and salty at the same time.

Fortune Cookies

2009-02-02T12:00:00.003-05:00

I hosted a Chinese New Year party a few days ago and thought it would be fun to make my own fortune cookies. These are surprisingly easy to make. From what I could tell, they were a hit. (If they hadn't been, I would have had a picture to post with this since I forgot to take a picture before the party started.)

Fortune Cookies
2 egg white
1/2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
1/2 cup unbleached all-purpose flour
1/2 cup white sugar
2 tbsp water

1. Preheat oven to 400. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.
2. Mix the egg white and vanilla and almond extracts until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture. Add water.
3. Place teaspoonfuls of the batter at least 4 inches apart on a prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.
4. Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.
5. Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Fold in half again and place it in a muffin tin or egg carton to hold the shape until firm.

Make 20 cookies

Lessons Learned: Since I have no idea how to fold fortune cookies like the prepackaged ones at Chinese take-out places, I simply folded these in half and then in half again. I printed fortunes from a site I found on Google, then cut them into thin strips.
I beat the eggs until they almost formed peaks. Then I folded in the other ingredients. You'll lose a lot of the volume from the whipped eggs, but that doesn't seem to affect the final product. The original recipe did not call for water, but I found that adding it decreased the cake-iness of the cookie. I like my fortune cookies crisp.
You must work fast. The cookies took about six minutes to bake, with me turning the sheet once during baking. You'll know they're done when the edges have turned a medium brown color. Do just four at a time. Otherwise, the cookies will harden before you get the fortunes in them. I folded the cookies and put each one in a metal muffin tin cup to help then hold their shape until they cooled. You'll need to grease the cookie sheet for each batch.
I couldn't get the middles completely hard and the sugar in the cookie can stick to the paper, so it might be best to use something other than printer paper for the fortunes.

Lemon Lover's Cookies

2009-02-01T18:51:00.003-05:00

My friend Sabrina shared some melt-in-your-mouth cookies with me at Christmastime and ever since, I've been anxious to get the recipe. What stuck out to me is that the recipe calls for cornstarch.
Fast forward two weeks -- My brother gave me a gift subscription to Taste of Home magazine. The following recipe, a version of the one Sabrina had, was one of the featured recipes. I finally tried it this afternoon and holy lemony goodness -- these are good, or as my husband would say, De-Lish!

Lemon Lover's Cookies
3/4 cup butter, softened
3 tbsp sugar
2 tsp lemon juice
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 tsp lemon peel, grated

Lemon Frosting
1/4 cup butter, softened
1 cup confectioners' sugar
2 tsp lemon juice
1 tsp lemon peel, grated

1. In small bowl, cream butter and sugar until light and fluffy.
2. Beat in lemon juice.
3. Combine flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
4. Shape into 1 1/2 inch roll; wrap in plastic wrap and refrigerate for 1 hour or until firm.
5. Unwrap and cut into 1/4 inch slices.
6. Place 2 inches apart on ungreased baking sheets and bake at 350 for 8-10 minutes or until edges are golden brown. Cool completely on pans on wire racks.

Frosting
1. In small bowl beat butter until fluffy.
2. Add confectioners' sugar, lemon juice and peel, and beat until smooth.
3. Spread over cooled cookes; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container.

Lessons Learned: This recipe really is as easy as it sounds, and yes, you really need 1/2 cup of cornstarch. That's what makes them melt in your mouth. Some bakers say that their cookies fall apart. I didn't have too many problems with that. A few were too delicate to handle the move from cookie sheet to plate, so they ended up in my mouth. Darn! These cookies remind me of a spring morning. They would be perfect as part of a brunch or tea party. I'd post a picture, but they disappear pretty fast.

National Corn Chip Day

2009-01-29T12:04:00.003-05:00

Here's another national celebration for you: Corn Chip Day. Who knew? I'm coming up a little short, though. I don't have any recipes that call for corn chips (and no, crushed corn chips atop a flavorless casserole at a church potluck does not count). On second thought, I think I recently read that you can use crushed corn chips as a breading for chicken. If you have a recipe, please post it in the comments section.
Cheers!

Ho-Ho Cake

2009-01-27T20:10:00.006-05:00

Today is National Chocolate Cake Day (and my nephew's fifth birthday), so I felt like celebrating. Not content to go with the standard chocolate box cake or even the secret family recipe (that isn't so secret or that phenomenal), I went on the hunt for ways to spruce up a box mix. I narrowed it down to two recipes, one of which is tried and true and other which is an experiment. I presented both options to my husband. "Honey, do you want better-than-sex or ho-ho?" You should have seen the expression on his face. What options! He went with the ho-ho (not sure how to take that!). So, I present to you the Ever So Decadent and Absolutely Sinful Ho-Ho Cake.

Ever So Decadent and Absolutely Sinful Ho-Ho Cake
1 package chocolate cake mix
5 tbsp flour
1 1/4 cups milk
3 tsp vanilla
1/2 tsp almond extract
1 tsp butter flavoring
Dash salt
1 cup sugar
1/2 cup margarine, softened
1 cup shortening
1/2 cup margarine, melted
1 tsp vanilla extract
1 egg or 1/4 cup egg substitute
1 1/2 tsp hot water
1 ounce unsweetened chocolate, melted
1 3/4 cups confectioner sugar
Dash of salt

1. Prepare cake mix according to box instruction. Pour into greased jelly roll pan and spread to the edges. Bake at 350 for 15-20 minutes or until firmly set. Cool completely.
2. Combine flour and milk in saucepan. Cook or medium high heat, stirring constantly, until mixture thickens. Remove from heat, add 3 tsp vanilla, almond extract and dash of salt. Cool completely.
3. Cream 1 cup sugar, 1/2 cup softened margarine, shortening and butter extract. Add cooled milk mixture and beat until fully incorporated.
4. Slice cake into four equal parts. Frost bottom section of cake with cream mixture. Layer the second layer and frost. Repeat with the third layer. Top with the final layer of cake and refrigerate.
5. In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner sugar, 1/2 cup melted margarine and dash of salt until blended. Pour over cake and refrigerate.

Lessons learned: This cake is phenomenally good and yet so bad for you. I had originally hoped to roll the cake, but I baked it for 15 minutes, which wasn't quite long enough for it to hold its form, so I layered it instead. I think I liked the result better anyhow.
On the website where I found the original recipe, everyone complained about how bland the creamed mixture was. I solved that problem with some vanilla, almond extract, butter flavoring and a dash of salt (which I've included in this version of the recipe). I didn't do exact measurements on those, so just play with it until you like the taste. I was amazed at how the milk mixture made the frosting so creamy. I had expected a slight grit from the sugar, but it wasn't there.
For the chocolate frosting, if you're skittish about using a raw egg, go with Egg Beaters. I did. The original recipe didn't call for salt, but I recently read that when cooking with chocolate, a dash of salt will help mellow the bitterness and bring out the true flavor of the chocolate.
I didn't bother refrigerating the cake because I didn't want to wait until midnight to eat it. We will definitely be making this cake again.

Soft Pretzels

2009-01-25T20:00:00.006-05:00

The other night, the family sat on the floor in front of the idiot box flipping channels. We stopped on Alton Brown's Good Eats on the Food Network and learned a thing or two about popcorn and soft pretzels. (If you've ever watched Alton Brown, you know how zany he is.) Since then, I've been craving soft pretzels. I love the kind you get at the mall, despite the arm-and-a-leg price they charge for that soft, doughy, salty goodness. A little online hunting yielded a recipe that comes pretty dang close to Aunt Annie's. I've tweaked it a little, based on comments from reviewers on the site where I found the recipe. This recipe is labor-intensive, sort-of, but well worth the effort.

Soft Pretzels
1 1/2 cup warm water
1 1/8 tsp active dry yeast (or 1/2 packet of yeast)
2 tbsp brown sugar
3 tbsp melter butter
1 1/8 tsp salt
1 cup bread flour
3 cups all-purpose flour

Soda Bath
2 cups warm water
2 tbsp baking soda

Toppings
Coarse salt to taste
4 tbsp melted butter
Pinch sugar

1. Dissolve yeast in warm water. Stir and let rest for 5 minutes. Add sugar and stir. Add melted butter, salt and flour. Knead dough until smooth and elastic (about 7 minutes in a mixer, longer by hand). Place in greased bowl, turn over to coat dough, cover and let rise for 2 hours or until dough doubles in size.
2. While dough rises, prepare baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be sure to stir often.
3. Punch down dough. Divide into 12 equal portions. Roll each portion into long ropes (see Lessons Learned for tips), then shape into pretzels. Dip each pretzel into baking soda bath, coating completely, then place on parchment paper on cookie sheet. (It helps to lightly spray the parchment paper with cooking spray.) Let rest for at least 15 minutes.
4. Melt butter in small bowl. Add a pinch or two of sugar, then brush pretzels with butter mixture.
5. Bake at 500 for 8-10 minutes or until golden brown. Brush with more melted butter mixture, top with coarse salt or cinnamon sugar and enjoy.

Lessons learned: I used a dough cutter/wedge to divide the dough in half and then into smaller portions. The first pretzel was difficult to roll out. Don't just make a snake with the dough and then roll it out. It works much easier if you flatten each section of dough into a rectangle and then roll it tightly, as you would a cinnamon roll. From there, use the palms of both hands to gently roll the dough out, forcing your hands farther apart with each pass of the dough. The dough will shrink, but with persistence, it will stretch out. The longer you get it, the closer you'll get to the mall version. Aim for at least two feet per rope.
What's the purpose of the baking soda bath? I'm glad you asked. It is what enables the pretzel to develop that nice brown color on top. Otherwise, the bread isn't in the oven long enough to brown. And who wants to eat an anemic, pasty looking pretzel? (I could go into the ins and outs of acidic and alkaline contents of the bread ingredients, but Alton Brown does a much better job of that, so I'll let you ask him.)If you want an even more uniform brown color, brush the pretzel with an egg yolk water bath just before it goes in the oven. Me? I prefer the taste of butter.
I used my convection oven, which dials down the temperature to 475 with the fan on when I set it to 500. The recipe originally called for 450 for 8-10 minutes, but many reviewers said that wasn't long or hot enough. So, I upped it and was pleased with the results. The pinch of sugar in the melted butter really helps create that mall flavor. The pretzel would be pretty bland without it, I think.
I know this recipe is a keeper because my son's face lit up and he told me that it's as good as the ones in the mall (without me even mentioning my goal to recreate the mall version). And, my husband declared it one of the better bread products I've made.

Egg and Sausage Casserole

2009-01-24T16:57:00.004-05:00

I've been doing a lot of reading about casseroles lately, and not necessarily by choice. It seems that all the main cooking mags are on the same page because casseroles are the "it" thing right now. I've never been a big fan, to be honest. I like my foods somewhat compartmentalized. (I'll blame my childhood phobia of stewed tomatoes in green peppers for that one.) But, there are a few casseroles that get two thumbs up from me. This is one of them. I think every woman (OK, almost every woman) has her version of this recipe. (It turns up at every MOPS meeting I've attended in the past five months.) I've tried several versions, but this is by far my favorite. It came from my dad's co-worker Candice, who frequently brought it to Friday morning potlucks when they both worked for Discover.

Egg and Sausage Casserole
1 lb. ground sausage, cooked
6 slices bread cubed
8 eggs, slightly beaten
1 tsp. salt
1 tsp. dry mustard
1 can cheddar cheese soup
1 ½ cup milk
1 cup cheddar cheese, grated (perhaps a little extra)

1. Grease 7x11 or 9x11 pan.
2. Place meat and bread cubes in pan.
3. Mix together eggs, salt, mustard, soup and cheese. Pour over meat and bread
4. Toss lightly. Refrigerate minimum 10-12 hours.
5. Bake at 350 for 45 minutes (can take longer) until middle is done and knife comes out clean.

Lessons learned: This recipe is pretty forgiving and a good baseline for lots of experimentation. If you want more zing, add several dashes of chipotle Tabasco. For even more zing, use a can of Campbell's nacho cheese soup instead of the cheddar and serve it with salsa and guacamole. Add onions if you like them ... or sauteed mushrooms. I usually up the sausage content since I like sausage. The original recipe said you could use bacon instead, but I like the substance of the sausage. I want to try it with French bread sometime instead of the pillowy stuff you get for less than a dollar in the bread aisle. Going for the healthier version? Use Egg Beaters and turkey sausage. See? I told you it was a very forgiving recipe.

Mapled Chicken and Sweet Potatoes

2009-01-19T18:38:00.005-05:00

This recipe, by its title alone, does not do this dish justice. Nor does the photo. I found a version of this recipe in the February 2009 issue of Real Simple and adapted it to fit my palate (and what I had on hand). It was the ultimate in comfort food. What's more, it was "real simple" to make. The following is what I did for a comfortable portion for two adults.

Mapled Chicken and Sweet Potatoes
2 chicken breasts, trimmed
1 large or 2 small sweet potatoes
1/2 medium onion
1 medium apple
3 sprigs fresh rosemary
2 tbsp olive oil
2 tbsp maple syrup
Salt and pepper

1. Peel and cut sweet potatoes into 1-inch cubes. Cut onion and apple into wedges.
2. Toss potatoes, onion and apple with olive oil, 1/2 tsp salt, 1/4 tsp fresh ground pepper and rosemary. Arrange in small casserole dish (I used a 7x11 Pyrex).
3. Rinse chicken and pat dry. Season both sides with salt and pepper. Cut into large chunks, then fit into casserole dish with the vegetables and apple.
4. Drizzle with maple syrup and roast at 400 for 55 to 60 minutes or until chicken is cooked through. Stir once during cooking.

Substitution Suggestions: There’s no reason why pork wouldn’t also work in this recipe. And, the original recipe called for fresh thyme, not rosemary. And, it didn’t include an apple.

Lessons learned: The apple really does add to the flavor, but it does also increase the liquid content. That was actually a good thing because it made the potatoes incredibly moist and added another level of sweetness to the dish. If you want less liquid, use a larger casserole pan to encourage liquid evaporation.

National Popcorn Day

2009-01-19T11:59:00.004-05:00

I'm having fun learning about all the national days for food. Today is National Popcorn Day. When I was in college, I affectionately referred to popcorn as Lanna's Manna (get it?!). I could eat microwave popcorn morning, noon and night ... and often did if I wasn't in the mood to cook for myself. So today, let's give a shout out to popcorn and try my grandmother's oh-so-good oven caramel corn. It's posted here.

Thick and Creamy Hot Chocolate

2009-01-17T10:02:00.003-05:00

I lived in the Dominican Republic for 18 months during my mid-20s. It was one of the best experiences of my life. In the last place I lived (I moved around a lot), I lived next to a flirty 30-something man named Miguel who loved to share food with me and my companion (I was a missionary). While I was unimpressed with his advances (and his chauvenistic marriage proposal just before I left), I was enamoured of the food he brought. Papaya was a particular favorite. He owned a farm and would sell fresh milk out of his house every morning. He always reserved a small pan of it for me and my companion. This milk tasted unlike any milk I was accustomed to and I didn't like it. But, not wanting to waste his generosity, we devised a way to make it more palatable -- oatmeal hot chocolate. Now I don't recommend this for everyday drinking since it does stick to the bones, but it was sure good. I have adapted the treat for a lighter version. I couldn't give you calorie values, but since I used fat-free milk and fat-free half and half, it can't be all bad, right?

Thick and Creamy Hot Chocolate
1 mug fat-free milk
1 mug fat-free half-and-half
2/3 cup rolled oats
2 tsp vanilla
1/4 tsp almond extract
1/4 cup sugar
2 tbsp cocoa powder
Dash of salt

1. Combine all ingredients in small saucepan over medium-high heat and whisk until cocoa is fully incorporated. Stir and continue to heat until bubbles form around edges, about five minutes.
2. Using a mesh colander, strain chocolate into mugs and discard oatmeal. Top with your favorite hot chocolate toppings.
Serves 2

Lessons learned: If you don't want to bother with the cocoa and sugar (and the cocoa takes some effort to incorporate), use a hot chocolate packet and omit the cocoa and sugar. You could probably omit the vanilla and salt, too, but I haven't tried it that way in more than 10 years, so you're on your own for that. If you feel that chucking the oatmeal is a waste, find a toddler and feed it to him or her. It was a hit with my 20-month-old daughter.
I didn't include a picture because one mug of hot chocolate looks just like the next mug of hot chocolate. It was, however, much thicker and creamier than the recipe I tried last weekend that called for cornstarch. I love the smoothness that the oatmeal gives to this recipe. And since it's a grain, it's healthy, right?!

National Oatmeal Month

2009-01-16T22:15:00.004-05:00

I just found out that we are celebrating National Oatmeal Month. Anyone got any good oatmeal recipes? When I lived in the Dominican Republic, we made oatmeal shakes and oatmeal hot chocolate. That stuff sticks to your ribs. I recently tried a hot chocolate recipe that called for cornstarch. It didn't do anything special for me (which is why I didn't post it). Maybe I'll have to make some oatmeal chocolate in the morning and pay attention to proportions so I can post the recipe. Stay tuned.
By the way, Jan. 6 was National Bean Day. Stay tuned for upcoming holidays: National Popcorn Day (Jan. 18), National Buttercrunch Day (Jan. 19), National Blonde Brownie Day (Jan. 22) and National Pie Day (Jan. 23). And lest you crave more sweets, Jan. 27 is National Chocolate Cake Day. If you prefer something savory, Jan. 29 is National Corn Chip Day. And all month long, we're also celebrating National Soup Month and Hot Tea Month. Oh, the recipes that abound for these holidays!

Pavlova

2009-01-16T13:06:00.003-05:00

When my husband and I got married, a group of wonderfully talented women assembled an album of recipes for us. I say album because these recipes were scrapbooked onto 6x6 pages. I definitely have some favorites: cranberry and apricot pork tenderloin and chicken pillows readily come to mind (I will post them ... eventually). One of the most intimidating recipes in that three-album collection was a pavlova. I had never even heard of it, but it looked delightful!
After making creme brulee earlier this week, I had leftover egg whites that needed to be used or tossed. Pavlova, which is essentially the Australian take on a meringue, seemed the perfect fit, so I looked up some information on the confection and pulled out the Bosch to whip up some whites. While the recipe in my album is not the recipe I used yesterday, it was the inspiration. Below is the recipe, from elise.com, that I tried. I really liked the step-by-step instructions and accompanying photos that went with it. I am not yet coordinated enough to cook and snap photos at the same time. Eventually. In the meantime, here's pavlova, an Australian dessert inspired by the Russian ballerina Anna Pavlova.

Pavlova

Meringue:
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites at room temperature
Pinch salt

Topping:
2 pints fresh or frozen berries
1/4 cup sugar
Whipped cream

1. Preheat oven to 275. Line large baking sheet with parchment paper. Draw 8 to 10 3-inch wide circles on the parchment paper, then turn over the paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.
2. In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
3. Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
4. Pipe or spoon meringue into 8-10 large round mounds using the pencil drawings as your guide. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
5. Place baking sheet in the oven. Reduce oven temperature to 250. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.
6. Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
7. Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.

Sauce or Filling Directions
For a berry sauce, heat a couple pints of fresh or frozen berries in a medium saucepan with about a quarter cup of sugar. Heat on medium heat, stirring once or twice, for about 5 to 10 minutes, depending on how much the berries are falling aprt. Remove from heat and let cool.

Lessons learned: If you are intimidated by meringue, like I was until yesterday, the pictures that go with the link really do help. I have not posted them here because I don't want to deal with the copyright police. I used the cream of tartar option and the meringue behaved just like the instructions. Make sure that your bowl does not have a speck of oil in it. If it does, your eggs will not beat properly. Ideally, you should beat egg whites in a copper bowl -- a chemical reaction happens that yields a better beaten white than the same effort in other bowls.
I cooked the meringue a little longer than the prescribed amount of time and once it was done, I turned the oven off and let them cool in the oven. I did turn the pan partway through the cooking to just make sure it didn't burn.
The pan does not need to be greased, but you must use a gentle hand to remove the meringues. Otherwise, they will crack or fall apart. Also, I had more meringue than I could fit on one pan, so I threw the rest out.
The meringues will expand during cooking, so make sure your circles are not too close together. You do NOT want them to stick together. It ruins the beauty of the outer crust.
You can make this into one big dessert (which requires a longer cooking time), but I opted for the smaller ones. I stored the leftovers in zippered bags, then shared some this morning with two friends. Perhaps it was tacky, but I gave each of them a pudding cup to put on top of the meringue (the berries just wouldn't transport well and I didn't have whipped cream).
I like a sweeter berry, so I loaded up on sugar with my raspberries. It was still too tart and runny for my liking. If you want a thicker sauce, I suggest adding a cornstarch mixture into the berries if the sauce gets too watery.
I poured chocolate and caramel sauces over my son's dessert and he loved it. Chocolate also worked well with the raspberries (but then, chocolate goes with just about everything).

The Best (and Easiest) Homemade Bread

2009-01-12T16:39:00.008-05:00

I love bread; but not just any bread. It has to be fresh out of the oven, piping hot, perfectly browned yeast bread. I've read more books on bread in the past four months than most people do in two lifetimes. Peter Reinhardt is THE MAN when it comes to bread! (Google him!) I've learned a lot along the way and intend to keep learning. I've recently entered the world of sourdough breads and am loving the experience. All that souring goodness does a body good. I've learned a thing or two about hooch, too, since I started playing with starters and reading about the proper feeding and caring of sourdough. The following recipe is my go-to recipe whenever I need a "quick" loaf. It's not quick, but it always delivers. And, seeing the smile of friends faces when a loaf shows up on their door -- what more could you ask for? OK, maybe a little butter and cinnamon sugar to go with it. Enjoy!

The Best (and Easiest) Homemade Bread
Yields 2 loaves
2 Cups warm water
2 Packets yeast
4 Tbsp sugar (heaping)
4 Tbsp shortening (heaping)
2 Tsp salt
Flour

1. Combine water and yeast. Let sit for at least 5 minutes or until mixture begins to bubble/foam.
2. Add sugar, some flour (about 1 cup) and shortening. Mix well. Continue adding flour until batter forms about the consistency of pancake batter.
3. Add salt. Continue adding flour until the dough is no longer sticky and pulls away from sides of bowl. Knead approximately 8 minutes or until the dough stretches and doesn’t tear when you pull it apart (the window pane test).
4. Cover with warm damp towel and let rise in warm place until double (about an hour). Punch down, shape into loaves and place in greased pan. Cover and let rise again.
5. Brush top with cooking spray or melted butter and bake at 350 for 30 minutes or until golden.

Substitutions: For wheat bread, substitute honey for sugar and oil for shortening and bake at 375 for 40 minutes or until golden. Your crust will be darker than if you use white flour. I like to add in at least a cup or two of wheat flour to my white flour bread.

Lessons learned: The recipe doubles very well. And, it takes no more effort to bake three or four loaves as it does to bake two. What's more, your neighbors will LOVE you!
For cinnamon bread, incorporate ground cinnamon into the loaf or spread cinnamon, sugar and a little butter on a rolled-out piece of dough, then roll up for a cinnamon swirl loaf. If you want to add raisins, roll them in with a swirl. If you incorporate them into the dough, the exposed raisins in the crust will burn during baking.
The recipe also works well for cinnamon rolls and fried scones (Indian fry bread).
You can get decorative with the top of the loaf. To get a fuller bloom (higher rise), cut shallow slashes into the dough before you bake it. This gives the bread the opportunity to rise just a little bit more during the baking process. The buttered top gives you a softer crust.

Garlic-Parmesan Chicken

2009-01-12T14:54:00.002-05:00

I love panko bread crumbs. If you've never used them, run out to the store right now and get some. Seriously, they're brilliant! Unlike regular bread crumbs, this Japanese version stays crispier and gives you a nice crunch in the mouth without the guilt on the thighs. See? What's not to love. I served chicken medallions breaded in panko. It was a little paler than I would have preferred, but I can readdress that later by broiling the chicken for the last minute or two.

Garlic-Parmesan Chicken
3 chicken breasts, trimmed
1/4 cup butter, melted
2 cups panko bread crumbs
1 tsp dried parsley
1/3 cup parmesan cheese, grated
2 tsp garlic powder

1. Trim fat from chicken breasts and slice into even strips.
2. Combine panko, parmesan cheese and garlic powder into bowl and stir.
3. Dip chicken pieces into melted butter, then into panko mixture.
4. Place on greased cookie sheet or parchment-lined sheet and bake at 400 for 15 to 20 minutes or until chicken is just cooked through.

Lessons learned: I actually cut the chicken into medallions using a sharp circular cookie cutter. I'll use the remants for something else. The parmesan is pretty salty, so I omitted salt. Give it a try and then decide if it needs salt. I topped it with a tomato cream sauce, which I will also post. Like I said before, I will broil the chicken for the last minute to help brown the panko a little more. The original recipe, from which I based this adaptation, called for sauteeing minced garlic in the butter and not using garlic powder. This version is easier, though perhaps a little blander.

Roasted Brussels Sprouts and Mushrooms with Hot Bacon Dressing

2009-01-12T13:06:00.006-05:00

Yesterday, two friends and I discussed when we would go out to lunch again. We went out just before Christmas and had a great time. It was time to meet up again. I volunteered the Bristow Bistro as the meeting place. They kindly accepted and I began a frantic quest to come up with brunch-able food. Since I don't shop on Sundays, it limited what I could do (unless, of course, I made an early run to the grocery store on Monday, which is what I ended up doing). So, here's what was on this morning's menu: Roasted brussels sprouts and mushrooms with hot bacon dressing, garlic-parmesan chicken patties with creamy tomato sauce, corn and sun-dried tomato creme brulee, and fresh cinnamon bread.

Roasted Brussels Sprouts and Mushrooms
1 bag frozen brussell sprouts
4 oz. fresh mushrooms
2 tbsp olive oil, divided
1 tsp salt, divided
Hot bacon dressing (below)

1. Slice brussels spouts in half along the length of each vegetable. Toss with 1 tbsp olive oil and 1/2 tsp salt.
2. In separate bowl, quarter mushrooms and toss with remaining olive oil and salt.
3. Roast brussels sprouts on large sheet at 400 degrees for 20 minutes, gently stirring midway through. Add mushrooms to the sheet and continue roasting for another 10 minutes or until brussell sprouts and mushrooms develop healthy brown color.
4. Just before serving, crumble bacon from dressing recipe into brussels sprouts and mushrooms. Stir. Spoon 1/4 cup of dressing over mixture and gently stir until until fully incorporated. Serve hot.

Hot Bacon Dressing
4 strips bacon
1/2 cup red onion, diced
2 tbsp flour
2 tbsp sugar
1/2 tsp celery seed
1/2 tsp salt
Dash pepper
1/4 cup cider vinegar
1 1/2 cups water

1. Cook bacon until crisp. Set aside and drain.
2. Using 1 to 2 tbsp of bacon fat, saute diced onion over medium heat until tender.
3. Meanwhile, combine flour, sugar, celery seed, salt and pepper. Stir, then add to onion mixture. Stir until liquid is incorporated. Add cider vinegar and continue stirring.
4. Gradually add water, several tablespoons at a time until the dressing thickens and bubbles. Continue to add water until you reach your desired consistency. Correct seasonings if necessary.

Lessons learned: The dressing recipe will make more than you need for one bag of frozen brussels sprouts. I don't think it'll keep well, though, so just get rid of what you don't use. The bacon really does need to go in just before serving ... unless you like soggy bacon, which I do not. There's no reason why this recipe could not also work with broccoli, cauliflower or atop a spinach or potato salad. I like the extra hint of flavor that comes from using cider vinegar, but if you don't have any, regular white vinegar will work just as well. I suppose you could use oil instead of bacon renderings and just add bacon bits instead of freshly cooked bacon, but I really like the smokiness and love that come from the real thing.

Chicken and Barley Soup

2009-01-10T13:25:00.004-05:00

While we were in California, my good friend Carrie served us a delightful chicken and barley soup. Knowing her propensity to make things up as she goes, I didn't ask for the recipe, but took it upon myself to make up one similar. We enjoyed for dinner last night and for lunch this afternoon. This recipe is definitely a winner in our house (which is saying something since I don't typically like broth-based soups).

Chicken and Barley Soup
2-3 chicken breasts, cubed
2 tbsp olive oil
1/4 tsp dried red pepper, crushed
6 cloves garlic, minced
7 cups chicken or vegetable broth, divided
1 1/2 cups carrots, chopped
1 cup celery, chopped
1 sweet potato, chopped
1 small onion, diced
1/2 tsp rosemary
1 tsp tarragon
1 tsp salt
1 tbsp basil
Dash of dill
Dash of cinnamon
Splash of sherry
1 cup pearled barley

1. In dutch oven pan, heat olive oil. Add chicken and saute for approximately five minutes, but do not cook through. The chicken should start to brown slightly. Add crushed red pepper and garlic. Saute another 30 seconds to one minute, taking care not to burn the garlic. The garlic should be very fragrant.
2. Add 3 cups broth and reduce heat. Add chopped carrots, celery, sweet potato and onion. Add rosemary, tarragon, salt, basil, dill and cinnamon. Bring to a gentle simmer. Add sherry.
3. Add barley and 3 cups broth. Simmer over low heat until the barley plumps, the vegetables become tender and the chicken is cooked through. Add more broth if you want a more liquid soup.
4. Adjust seasonings to taste and serve with French sourdough.

Lessons learned: I really tried to keep track of what I put in the pot as I went. The more time I spend the kitchen, the more I learn about spices. I tend to overdo the "parsley, sage, rosemary and thyme" (do you have a song stuck in your head now?) in my soups. This time, I went through my spice rack, sniffing each spice before it went in the pot. I really liked the slight mintiness of the tarragon. And to me, it's an unexpected flavor. I think sage and thyme would ruin it; make it too Thanksgiving-y.
The sherry was an afterthought. But, I love the hint of sweetness it added. I only used 2 tablespoons at most.
I'm not sure the cinnamon did anything, but again, it was something different.
If you don't like spicy heat, omit the red pepper, or cut back on it. It does leave a little zing at the back of your throat.
The beauty of barley, aside from its health benefits, is that it adds great texture to the soup. And, it soaks up tons of flavor and liquid. As such, the broth measurement here is just an estimate. I used at least seven cups of broth (mixing canned broth and low-sodium bullion with water). When I served it for lunch, the barley had soaked up even more liquid overnight, so I added another cup of hot water. It did not noticeably dilute the flavor at all.
I probably let the soup simmer a good hour before serving it (partly because I was waiting on the bread to bake). I like the flavors melded together so well and that the chicken was so tender.
I suppose you could substitute beef for the chicken. Also, I meant to saute the carrots, celery and onion along with some mushrooms before I added the broth. It helps release more flavor, I think. Maybe next time, because there definitely will be a next time with this one.

5-Minute Chocolate Mug Cake

2009-01-10T13:11:00.006-05:00

This recipe comes courtesy of my friend Suzie. She received it as a forwarded e-mail. I've tried it twice, and though it still needs a little tweaking, it does satisfy a Saturday-afternoon chocolate craving.

5-Minute Chocolate Mug Cake
4 tbsp flour
4 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips (optional)
Small splash vanilla extract
1 large coffee mug

1. Add dry ingredients to mug and mix well. Add the egg and mix thoroughly.
2. Pour in the milk and oil. Mix well.
2. Add the chocolate chips (if using) and vanilla extract. Mix again.
3. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!
4. Allow to cool a little, and tip out onto a plate if desired. (This can serve 2 if you want to feel slightly more virtuous).

Lessons learned: Lots of comments on this one. I used Egg Beaters in my recipe so I could do a half-recipe in a smaller mug (otherwise, how do you gracefully split half of one egg?). I added chocolate chips to both mugs, but in the future, I think I'll omit them. They don't add anything special and they disrupt the integrity of the cake, in my opinion. Also, I tried one with a splash of almond extract and the other with a splash of mint extract. The mint gets my vote. If you use a smaller mug (I used a Corelle mug), halve the recipe and nuke for two minutes, not three. My microwave is a 1500-watt nuker. I couldn't figure out how to cook it on a lower watt. If I had, perhaps the cake would have been a little springier and less dense. Maybe next time. If I were serving this to guests, I'd leave it in the mug and top with either whipped cream or a scoop of ice cream. It looks funny and slightly unappetizing when you dump it out onto a plate.

Pear and Blue Cheese Pastry Triangles

2009-01-08T21:18:00.004-05:00

The moment I read this recipe in the November 2005 issue of Sunset magazine, I knew I had to give it a try. And since they disappeared quickly when I served them the first time, darn it, I had to make them again ... just to make sure I really did like them. And, I keep making them. They are a little labor intensive, but the sweet-savory blend is definitely worth it. If you need an impressive appetizer for a get-together, this will definitely fit the bill. Thank you, Sunset magazine!

Pear and Blue Cheese Pastry Triangles
3 tbsp. butter
1 tbsp. olive oil
4 sweet or yellow onions (2 lbs.), thinly sliced
1 firm-ripe pear, cut in thin wedges
Salt and pepper
2 sheets puff pastry, thawed but cool
7 ounces (1 1/2 cups) crumbled gorgonzola

1. In frying pan, melt butter with olive oil. Add sliced onion and set heat between medium and medium-low. Cook, stirring occasionally, until the onions caramelize, 30 to 40 minutes. When done, sprinkle with salt and pepper to taste. Set aside to cool.
2. Trim and core the pear quarters, cut into thin slices.
2. Preheat oven to 375. Line two cookie sheets with parchment paper. Using floured rolling pin, roll one sheet of pastry onto each pan to flatten any creases.
3. Cut the pastry sheets into triangle, wedge, or diamond-shaped pieces about 2 inches wide (don't worry if you cut through parchment). Slightly separate pieces so they don’t touch.
4. Lay a pear slice in the center of each wedge (trim slice so it doesn't cover the entire pastry). Top with a small pile of caramelized onions and about 1/2 tsp. gorgonzola.
5. Bake in oven until fully puffed and golden, 25 to 30 minutes. Serve warm.

Lessons learned: Pears are cored easily with a melon baller (if only I had learned that trick years ago!). The pears really do need to be trimmed down. If you leave them large, the pastry can get soggy and will not puff correctly. You can omit the blue cheese ... but why? I get 18 triangles out of one sheet of Pepperidge Farm puff pastry sheets.

World's Best (and Easiest) Brownies

2009-01-08T13:38:00.003-05:00

This is, hands down, the best (and easiest) basic brownie recipe out there. I think it came out of my mom's red Betty Crocker cookbook, which was likely a wedding present when my parents got married back in the Dark Ages. At any rate, the recipe is incredibly easy and always comes out well (as long as the oven is up to temperature, which I had problems with once and ended up with raw brownies. Brownie batter is yummy, but not what you're expecting cooked brownies and serving them to a husband's co-worker/friend).

Brownies
2 eggs
1 cup sugar
¼ cup cocoa powder
4 tbsp shortening
4 tbsp butter
¾ cup flour
¾ cup nuts (optional)
2 tsp. vanilla
1/8 tsp baking powder

1. Melt shortening and butter, then add sugar.
2. Add all other ingredients, adding eggs on and a time and incorporating before adding the next one. Mix until combined.
3. Bake at 350 degrees for 30 minutes in greased glass dish.

Lessons learned: A few drops of almond extract and mint chocolate chips are really good in this recipe. So are chocolate chips. And I bet toffee bits would be tasty, too. The only thing that didn't work well in this recipe are marshmallows.
I usually double the recipe and up the cooking time by almost 20 minutes. They still stay soft and delicious. If I double the recipe, I use a Pyrex casserole dish. A single batch will fit comfortable in an 8x8 pan.

Party Punch without the Hangover

2009-01-08T13:29:00.005-05:00

I don't drink. Never have. Never will. So, when I need a tasty party beverage, this is my go-to recipe. I can't remember where it came from, but it was a hit at a baby shower I threw a few years ago and at a Super Bowl party last year. You need to plan ahead for this one, though. It's definitely not a last-minute, throw together recipe.

Party Punch without the Hangover
2 3-oz packages fruit-flavored Jell-o
2 2/3 cups and 1 tbsp sugar
8 3/4 cups boiling water
1 1/3 (46 fluid oz) cans pineapple juice
2/3 (16 oz) bottle lemonade
1 1/3 (2 liter) bottles ginger ale, chilled.

1. In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture dissolves. Stir in pineapple juice and lemonade concentrate. Divide into two freezable containers and freeze until solid.
2. To serve, place gelatin mixture in large punch bowl and chop into pieces. Add chilled ginger ale and serve.

Lessons learned: I used red-colored Jell-o--watermelon and raspberry. You don't need to use two boxes of the same flavor.

Chicken and Sausage Casserole

2009-01-08T12:40:00.002-05:00

It's cold in Virginia right now, which means I'm totally up for comfort food. While this casserole isn't the most exciting dish ever created, it fits the bill (at least in my mind) as comfort food. What's more, it's a staple from my childhood. So, thanks Mom, for sending me this recipe. It's a hit in our house.

Mom Carter's (Not So Famous) Chicken and Sausage Casserole
1 cup white rice
1 package Lipton Chicken Noodle Soup
4 1/2 cups water
1/2 bell pepper
1 onion, chopped
1/2 bunch celery, chopped
1 can tuna or chicken
1 to 2 pounds sausage, cooked and crumbled

1. Brown and crumble sausage. Drain. Add onion, celery and green pepper.
2. Combine soup mix and water. Cook for five minutes.
3. Combine sausage, soup and raw rice in casserole dish. Add chicken or tuna.
4. Bake at 350 until rice is done (between 45 minutes and 1 hour). Stir partway through cooking to avoid over-browning the casserole.

Optional add-ins:
Raw ramen noodles (no seasoning packet)
Curry powder

Lessons learned: To cut baking time, partially pre-cook the rice and then reduce the water by the amount used to cook the rice. I found some low-fat sausage that doesn't have any grease to drain. Also, I omit the bell pepper since my family doesn't like it. The ramen, though, is a must! If you don't have Lipton soup mix, use a low-sodium chicken bullion powder or the chicken-flavored ramen seasoning packet.

Peach Cinnamon Whirligigs

2009-01-08T12:09:00.007-05:00

One of the first things I ever attempted to make as a child were Peach Cinnamon Whirligigs. The recipe came from a well-worn pamphlet sandwiched between Mom's Betty Crocker cookbook and her recipe box. I admit that the first try took about two hours and involved lots of questions (I was probably eight at the time). I've since perfected the prep time and can now do it in about 15 minutes. This recipe works well as a breakfast or a dessert. The Bisquick yields a pleasantly crumbly cinnamon roll unlike the yeasty versions. If you have home canned fruit available, try that instead of store-bought. I always double the recipe since it disappears quickly.

Peach Cinnamon Whirligigs
2 28 oz. cans peaches with syrup
2 tbsp cornstarch
1 tsp cinnamon
1 tsp vanilla
1 1/3 cups Bisquick
2 tbsp sugar
1 tbsp butter, melted
1/3 cup milk
2 tbsp butter, softened
1/4 cup sugar
1 tsp cinnamon

1. Combine cornstarch and 1 tsp cinnamon in glass. Add enough water to dissolve the cornstarch (no more than 1/2 cup). In a medium saucepan, combine peaches (with syrup), cornstarch mixture and vanilla.
2. Cook, stirring constantly over medium heat until mixture thickens and boils. Boil and stir 1 minute.
3. Mix Bisquick, 2 tbsp sugar, 2 tbsp melted butter and milk to form soft dough. Gently smooth dough into a ball on well-floured board. Knead 8 to 10 times (add extra Bisquick or flour if it's too sticky).
4. Roll dough into 9-inch square. Spread with 2 tbsp softened butter. Mix 1/4 cup sugar and 1 tsp cinnamon. Sprinkle over dough. Roll up; seal well by pinching edges of dough.
5. Pour peach mixture into square 8x8 pan. Cut roll into 1-inch slices, place cut side up on hot peach mixture.
6. Bake at 425 degrees for 20-25 minutes. Serve warm with cream or ice cream.

Lessons learned: If your pan is more than half full when it goes into the oven, put a cookie sheet underneath the pan. Otherwise, you risk having to clean up the burned syrup from the bottom of your oven.

Peppermint Smore Cups

2009-01-06T19:44:00.003-05:00

Do you have a half tub of CostCo or Trader Joe's peppermint bark still sitting in your pantry from Christmas? I do. So, I combined a family favorite dessert with pepperminty goodness for a twist on a classic treat.

Peppermint Smore Cups
4 graham crackers
1-2 tbsp sugar
2 tbsp melted butter
1 1/2 cups mini marshmallows
1/2 cup peppermint bark, chopped

1. Crush graham crackers. Add sugar and melted butter, then press mixture into ramekins.
2. Divide marshmallows and peppermint bark evenly between the dishes. Add more marshmallows and chocolate according to your preference.
3. Bake in 375 degree oven until marshmallows start to brown (approx 10 minutes).

Lessons learned: All measurements are approximate. You can use marshmallow cream instead of mini or jumbo marshmallows and it works just fine. Just layer the chocolate underneath. Also, we normally do this with milk chocolate chips. I tried it using sugar cone bowls and it worked just fine; but beware, do not put the bowls under the broiler. They will burn too quickly.

Strawberry Balsamic Chicken

2009-01-05T18:59:00.001-05:00

I love those websites that allow you to punch in the ingredients you have on hand, then choose from a list of recipes with those ingredients. I once learned how to make a berry chicken dish (berry glaze over chicken) that was really good, so I thought I'd try something similar with just strawberries. I found a strawberry yogurt marinade, but since I didn't have strawberry yogurt nor did I want to wait 24 hours to let it marinade, I had to make do. Here's how it played out (measurements are anything but exact since I made this up):

Strawberry Balsamic Chicken
1 cup strawberries (I used the frozen kind)
1/3 cup balsamic vinegar (I used the good/expensive stuff from Williams Sonoma. YUM!)
1/4 cup sugar
1 cup lemon lime or ginger ale soda (I suppose chicken stock or water would also work)
Salt and pepper to taste

1. Saute small chicken breasts (I cut a really big piece into four smaller pieces) so that they are nicely browned. I brushed each piece with a little salt, lemon juice and olive oil before putting it on the hot pan to sear.
2. Whip marinade ingredients together in a blender, adding more liquid or sugar as necessary to thin it out and sweeten it up. Don't make it too watery, though. Heat to take off the chill. Pour over sauted chicken, then bake at 400 for 15 minutes or until chicken is cooked through.

It works well with pine nut/sun-dried tomato couscous on the side.
If you try it, let me know what you think.

Parmesan Thins

2009-01-05T18:46:00.001-05:00

This recipe came from a cookbook of appetizers. My family loves these tasty, savory cookies. The recipe is worth sharing and the recipe should definitely be doubled. Enjoy!

Parmesan Thins
1/2 cup all-purpose flour
3 tbsp butter, softened
1 egg yolk
2/3 cup grated Parmesan cheese
Pinch of salt
Pinch of mustard powder

1. Rub together the flour and butter in a bowl using your fingertips, then work in the egg yolk, Parmesan cheese, salt and mustard powder. Mix to bring the dough together into a ball. Shape the mixture into a log, wrap in foil or plastic wrap and chill for 10 minutes.
2. Preheat oven to 400 degrees. Cut the Parmesan log into very thin slices, 1/8 to 1/4 inch thick maximum, and arrange on a baking sheet. Flatten with a fork to give a pretty ridged pattern. Bake fro 10 minutes, or until the Parmesan thins are crisp but not changing color.

Herbes de Provence Chicken

2009-01-04T20:28:00.003-05:00

A year ago, I attended a friend's Christmas party and she served the most delightful herbed chicken dish. I begged for the recipe, but she made it up as she went, so I was left to my own devices to recreate it. Here is my attempt (which is admittedly pretty good, if I do say so myself!).

Herbes de Provence Blend
Adapted from a recipe found in Real Simple Magazine
1 tbsp dried thyme
1 tbsp dried basil
1 tbsp dried rosemary, crushed
1 tbsp dried tarragon
1 tbsp dried savory
1 tsp dried marjoram
1 tsp dried oregano
1/2 tsp dried mint
1 bay leaf, crushed

Herbes de Provence Chicken
4 chicken breasts
1 tbsp herbes de Provence blend
2 cloves garlic, minced or crushed
2 tbsp olive oil
1 1/2 tsp salt
1/2 tsp freshly ground pepper

1. Cube chicken into 1-inch pieces.
2. Toss with herbes de Provence blend, garlic, olive oil, salt and pepper. Marinade for at least one hour.
3. Bake in small casserole dish at 400 degrees for approximately 30 -40 minutes or until chicken begins to brown on top and is cooked through.

Notes: I cube the chicken while it is still partially frozen. Be careful, though, because you may end up with too much liquid in the dish, which doesn't affect the taste, but is slightly less appealing from a plating perspective. My friend added juniper berries and white wine to her version. I haven't tried these additions (more out of forgetfulness than anything), but if juniper berries are hard to come by, I think capers would be a nice substitute. This is wonderful served with potatoes roasted with a similar spice blend.

Savory Pizzelles with Chicken Carbonara Filling

2009-01-03T18:07:00.004-05:00

I have craved pizzelles for about six months, but told myself I could not buy a pizzelle iron until we moved to a bigger house. Knowing my husband has a difficult time finding Christmas gifts for me, I put this at the top of my one-item list and hoped it would show up under the tree. I was not disappointed. We christened it this evening with savory parmesan-basil crackers. The aroma permeated the house in a pleasant sort of parmesan-y way. The results were tasty and worth a repeat in the near future.

Savory Pizzelles
3 large eggs
1/2 cup + 1 tbsp butter, melted
1 cup flour
1/3 cup grated parmesan cheese
1/2 tsp garlic powder
2 tsp baking powder
3 tbsp basil, finely snipped
1/2 tsp salt
1/8 tsp freshly ground pepper

1. In medium bowl, beat eggs with butter until blended. (Depending on the egg temperature, it may congeal the melted butter slightly.)
2. Stir in remaining ingredients until blended.
3. Preheat pizzelle iron. Drop batter into iron according to manufacturer's instructions. I used about 2 tsp of batter for each pizzelle. When you place the batter, place it slightly "behind" the center. The batter will ooze towards a centered cracker and will have a more uniform thickness.
3. Remove pizzelle from iron and wrap around cannoli form. Do not remove each cracker until you are ready to wrap it. They harden quickly.
Notes: You can make pizzelles up to one week ahead of serving; 1/2 hour before serving, preheat oven to 250 degree. Wrap pizzelles in aluminum foil; heat in oven until warm. Butter burns faster than margarine, so if you want a crunchier cracker, go with butter. For a Mexican flair, omit the parmesan and basil. Add queso fresco and cilantro. For Asian flavoring, add basil and curry or Chinese five-spice. Be creative.

Chicken Carbonara Filling
3 tbsp butter
3 tbsp flour
1 clove garlic, minced
3/4 cup shredded chicken, cooked
1/4 cup crumbled bacon
3 tbsp basil, finely snipped
1/4 cup grated parmesan cheese
Dash salt and pepper
Milk
1. Melt butter in medium saucepan. Add flour and stir until the mixture forms a paste.
2. Over medium heat, slowly add a tablespoon of milk. Stir. Continue slowly adding milk until your rouex reaches a thick gravy consistency.
3. Add chicken, bacon, basil and parmesan. Stir.
4. Add salt and pepper to taste.

This recipe could work well as an appetizer or main dish. If you want a Mexican flair, omit the bacon, basil and cheese. Add corn, beans, chili or chipotle powder, olives and sun-dried tomatoes. For an Asian flavor, use a curry sauce instead of a cream sauce.

Balsamic Poached Chicken

2009-01-01T22:59:00.002-05:00

This recipe is super easy, healthy and tasty. One lesson learned, though. It's MUCH better with a good quality balsamic, like what you'd find at Williams Sonoma. The second time I made it, I used a cheap balsamic vinegar. I did not get the deep color on it like I did when I made it the first time with the good stuff. And, the flavor wasn't nearly as good. It says that the vinegar will reduce in with about 10 minutes of boiling. It does not. If you want to thicken the sauce, you'll need to use corn starch, though that will affect the texture.

Balsamic Poached Chicken
Real Simple Magazine

1 pound new potatoes, halved or quartered
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound asparagus, trimmed
1 14.5-ounce can low-sodium chicken broth
1 cup balsamic vinegar
1 1/2 pounds boneless, skinless chicken breasts

Heat oven to 400° F.

Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12 to 15 minutes.
Meanwhile, in a saucepan, bring the broth and vinegar to a boil. Rinse the chicken and pat it dry with paper towels. Pound the chicken to an even thinness. Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes. Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes. Thickly slice the chicken. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

Tip: The pungent smell of simmering vinegar can linger long after you remove the pan from the stove. To reduce the odor, open the windows or turn on a fan early in the cooking process.

Yield: Makes 4 servings

CALORIES 440 (28% from fat); FAT 13g (sat 2g); SUGAR 11g; PROTEIN 47g; CHOLESTEROL 100mg; SODIUM 600mg; FIBER 4g; CARBOHYDRATE 32g

Pistachio-Crusted Salmon

2009-01-01T22:56:00.001-05:00

I don't watch much TV. If I sit down to watch live TV (meaning something not pre-recorded by me), it's usually the Food Network. A few months ago I caught a segment that featured pistachio-crusted tilapia. It sounded so good that I looked up the recipe and gave it a whirl (with a few substitutions, of course). It was a success. Cooking note: I used salmon and unsalted, unroasted pistachios. If you used salted pistachios, cut back on the salt. So without further ado, here's the recipe. Bon apetite!

Pistachio-Crusted Tilapia (or Salmon) with Chard, Flash-Fried Prosciutto, Gorgonzola and Pine Nuts
Copyright, 2006, Robin Miller, All rights reserved

1 cup shelled pistachios
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder
4 tilapia fillets
Salt and freshly ground black pepper
3 tablespoons honey mustard
1 1/2 tablespoons olive oil, divided
4 ounces prosciutto, diced
4 tablespoons pine nuts
6 cups fresh chard leaves
1/4 cup crumbled Gorgonzola or blue cheese

In a food processor, combine pistachios, oregano, thyme, and garlic powder. Process until finely chopped and transfer to a shallow dish. Season both sides of fish fillets with salt and pepper. Brush honey mustard over both sides of fish and then transfer to pistachio mixture. Press mixture into both sides of fish.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add fish and cook 2 to 3 minutes per side, until fork-tender.

Heat remaining oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add pine nuts and cook 1 minute, until nuts are golden brown. Add chard leaves, cover and steam 2 minutes, until leaves soften. Arrange chard mixture on a serving platter and top with Gorgonzola and serve with tilapia.

Grilled Chicken with Basil Dressing

2009-01-01T22:55:00.003-05:00

Thanks to my friend Carrie, I am the proud owner of a recipe that is simply divine. It's so good that I thought about cloaking it under the guise of a secret family recipe. But, I'm feeling generous, so here it is.

Grilled Chicken with Basil Dressing
2/3 cup extra virgin olive oil
3 tbsp plus 1/4 cup lemon juice (about four lemons)
1 1/2 tsp fennel seeds, coarsely crushed
1 1/2 tsp salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
6 boneless, skinless chicken breast halves
1 cup lightly packed fresh basil leaves
1 large garlic clove
1 tsp grated lemon zest

In resealable plastic bag, combine 1/3 cup of the oil, 3 tbsp of the lemon juice, fennel seeds, 3/4 tsp of the salt and 1/2 tsp of the pepper. Add chicken and seal the bag. Massage the marinade into the chicken. Refrigerate for at least 30 minutes and up to 24 hours, turning the chicken occasionally.
Meanwhile, in a blender, blend basil, garlic, lemon zest, remaining 1/4 cup lemon juice 3/4 tsp salt and 1/2 tsp pepper until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce to taste with more salt and pepper, if desired.
Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer chicken to a platter. Drizzle with basil sauce and serve.

The recipe is a favorite in our house. I wish I could say it was Carrie's original creation. Alas, it comes from a cookbook called The Italian Grill. It also works well with sweet onions and mushrooms on kebab sticks.

Creme Bruleed French Toast

2009-01-01T22:49:00.005-05:00

I saw a version of this recipe on the Today Show in February 2008 and knew I had to give it a whirl. Anything with creme brulee in the title has to be good, right? I'm not typically a huge French toast fan, but I could eat this every day of the week (of course, I would need a huge clothing allowance to compensate for the expanding waistline that goes along with such a decadent dish). I've served it multiple times, with rave reviews each time. Because I don't drink, I substitute a teaspoon of almond or orange extract (at most) for the Grand Marnier. I also add a liberal amount of ground cinnamon to the milk-egg mixture before it's poured over the bread.

Baked Creme Brulee French Toast

Ingredients

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf country-style or French bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

Preparation

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut 1-inch thick slices of bread, reserving ends for another use. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. (I fit 10 pieces.)

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes (longer if you increases the number of servings).
Serve hot French toast immediately.

Lanna's notes: You can also cube the bread instead of slicing it. It's easier to serve and eat if it's cubed. However, if you do, you'll need to increase your liquid because you'll fit more than 10 pieces in the pan. I use 7 or 8 eggs and 2 cups of milk or half-and-half to get the right amount of liquid. There should be enough liquid so that some will soak into each piece of bread.

Strumboli

2009-01-01T22:47:00.002-05:00

When I was in college, my friend Kris McFadden made this recipe for me when I needed cheering up. As long as you don't think about the caloric intake, it'll make you happy.

Strumboli

Dough
2/3 cup water
1 1/2 tsp yeast
1 tbs powdered milk
2 tbs sugar
1 tbs butter
1 1/2 cup flour
Pinch salt
Combine ingredients. Knead and rise 1 hour 20 minutes. Roll out into rectangle.

Filling
1/2 lb mozzarella, grated or sliced
1/4 lb provolone, grated or sliced
1/2 lb crumbed ground sausage, cooked
Pepperoni to liking
Canadian bacon to liking

1. Preheat oven to 425.
2. Place cheeses and meats evenly in middle of dough. Fold over sides and ends. Seal. Slit the top.
3. Cook 12 to 15 minutes.
Cook’s notes: The dough is somewhat sweet, which helps offset the saltiness of the filling. The dough will be very sticky. I usually double the dough recipe and add extra flour. Gauge the stickness. It shouldn't stick to your fingers more than just a tad. Check your yeast measurement. A packet holds more than 1 1/2 tsp yeast.
This also works with prosciutto and other cheese blends. Try smoked mozzarella for a smokier flavor. I grease the pan slightly. You could serve a marinara dipping sauce on the side, but don't put it inside.

Spicy Chicken with Olives

2009-01-01T22:33:00.004-05:00

This is an adaptation of a recipe from Bon Apetite. The original calls for anchovies as part of the sauce, but since I don't know too many people who like anchovies, I have never made this recipe with them. This is my alternate version, which has been a hit with my husband, family and friends. Bon apetite!

Spicy Chicken with Olives
2 tbsp (1/4 stick) margarine
1 1/2 tbsp olive oil
3 large garlic cloves, pressed
1/2 tsp dried red pepper flakes
1 pound boneless chicken breast, skinned and cut into 1-inch chunks
3/4 cup dry white wine
2 tbsp capers
1/2 cup small black pitted olives, drained
1/2 tsp dried oregano
1/2 pound spaghetti, cooked
1. Melt margarine with olive oil in heavy skillet over medium-high heat. Add garlic and pepper flakes; cook 1 minute (be careful, garlic burns quickly).
2. Add chicken and sauté until lightly browned on all sides, about 5 minutes.
3. Add wine, olives, capers and oregano and stir until chicken is just cooked through, 2 to 3 minutes.
4. Arrange cooked spaghetti on platter and spoon chicken over. Garnish with chopped tomatoes. Serve immediately.

Lanna’s notes: It helps to toss the spaghetti with a little olive oil so it doesn’t become sticky. Also, if you like the sauce, consider increasing the liquid portions of the recipe. The wine will cook off very quickly, so you really don’t have much sauce. Be careful, though, because you want to sauté the chicken in the sauce, not boil it, which will change your consistency to something less than desirable. The goal is to get a nice brown crust on the chicken. The olives soak up a lot of the flavor. If you're not a big fan of spicy foods, go light on the pepper. A little really goes a long way in this recipe.

Oven Caramel Corn

2009-01-01T22:29:00.001-05:00

Winter seems the perfect time for caramel corn, so here's a favorite stand-by we enjoy in my family. I always double the caramel, so that's what I've done here. In other words, don't double the caramel in this recipe or else your popcorn will drown:

Oven Caramel Corn
Approx. 15 cups popped corn (3/4 full turkey pan)
1 cup butter
1/2 cup Caro syrup
2 cups brown sugar
1 tsp. salt
1 tsp. baking soda
Pop the corn in an air popper and set aside (remove any unpopped seeds). This works best using a turkey pan. Preheat oven to 200 degrees.
In heavy saucepan, melt butter, then add Caro syrup, sugar and salt. Stir over medium heat until bubbly around edges. Cook for five more minutes, stirring constantly. Remove from heat and add baking soda. Stir quickly until mixture foams and expands. Pour caramel over popcorn and stir popcorn to coat.
Bake for one hour, stirring every 15 minutes. After it cools, store in airtight container (if it lasts that long).

Enjoy!

Tomato-Balsamic Soup

2009-01-01T22:27:00.002-05:00

This soup is some of the most amazing soup I've ever tasted. If you're looking for restaurant-quality tomato soup, this is IT! It's better than the soup at Think Bistro in San Pedro, Calif. (and I didn't think anything could beat that). So, when the weather turns cool and you're craving something better than Campbell's, try this.

Creamy Tomato-Balsamic Soup

Cooking the vegetables at the high temperature of 500° caramelizes their natural sugars and deepens their flavor; the liquid poured over them ensures they won't burn. Prepare the soup up to two days ahead; reheat over medium heat before serving. (Lanna's note: You can also buy fire-roasted canned tomatoes. I'd still roast them according to these directions. I only use 3/4 of the tomatoes required in this recipe. Also, use good quality balsamic vinegar. I recommend the Olivier brand at Williams Sonoma. If you want a hint of a kick, give it a dash or two of cayenne when you blend everything together.)

1 cup less-sodium beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28-ounce) cans whole tomatoes, drained
Cooking spray
3/4 cup half-and-half
Cracked black pepper (optional)

Preheat oven to 500°.

Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.

Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired.

(One more Lanna note: I don't bother straining the mixture. It's too thick to strain easily. Besides, it's more filling this way. I made homemade croutons from week-old sourdough bread from Panera and topped the soup with it. Fabulous!)

Yield: 4 servings (serving size: about 1/2 cup)

CALORIES 120 (35% from fat); FAT 4.7g (sat 3g,mono 1.5g,poly 0.1g); IRON 1.7mg; CHOLESTEROL 23mg; CALCIUM 120mg; CARBOHYDRATE 14.9g; SODIUM 452mg; PROTEIN 3.8g; FIBER 1.7g

Cooking Light, OCTOBER 2005

Cream of Any Green Soup

2009-01-01T22:24:00.003-05:00

I hosted a soup party in November -- a soup kitchen of sorts. Here's the recipe for asparagus soup that my brother prepared, as well as the cover of the recipe book (which I borrowed from Amazon):

Cream of Any Green Soup
(serves six)

1 tbsp oil
1/2 cup onion, chopped
4 cups chicken stock
1/4 cup butter/margarine
1/4 cup flour
1/2 tsp salt
1/4 tsp white pepper
3 cups milk or half and half

1. Heat oil in large saucepan and saute onion over medium-low heat until soft but not brown, about 5 minutes. Add chicken stock, vegetables and appropriate seasonings. Simmer over medium heat until vegetables are tender. (Timing will vary depending upon the vegetable. Broccoli and cauliflower will take longer than asparagus, peas, artichokes and spinach.) When vegetables are soft, place about 1/3 of the soup mixture in a blender or processor with metal blade inserted and process until mixture is smooth. Repeat with remaining soup until all is pureed. Stir in appropriate cheese or ham, cover and set aside.
2. Melt butter in a heavy, 8-quart pot over medium-low heat. Slowly blend in flour, salt and white pepper. Cook, stirring to form a smooth paste, just until mixture starts to turn golden. Add milk slowly, stirring constantly. Cook until mixture thickens. Add vegetable puree and cook, stirring, until heated through.
3. Ladle soup into bowls, garnish and serve immediately.

Options

Artichoke
2 1/4 cups artichoke hearts, rinsed
chopped parsley for garnish

Asparagus
5 cups asparagus, cut into 1-inch pieces
1 1/2 tsp lemon juice
1/4 tsp tarragon leaves, crumbed

Broccoli
5 cups broccoli florets
1 tsp thyme, crumbled
1/2 cup Gruyere cheese, grated
Additional Gruyere for garnish

Cauliflower
5 cups cauliflower florets
3/4 tsp curry
1 cup cheddar cheese, shredded
chopped chives for garnish

Pea
4 cups fresh or frozen peas
1/4 cup shredded lettuce
1 1/4 cups cooked ham, diced
chopped chives for garnish

Spinach
6 cups spinach leaves, packed
1/4 tsp nutmeg
chopped chives for garnish

Gratin of Cauliflower with Gruyere

2009-01-01T22:22:00.002-05:00

I love Cooking Light magazine. And, it's not because the article I wrote for them back in 2005 entirely paid for my wedding (although it did ... really!). The recipes are amazingly good. They're high in flavor without being high in calories. That's what I call a win-win. Anyhow, I'd been meaning to try the following recipe. The weather here has turned really cold (we're dropping to the teens at night) and windy, so my taste buds scream for comfort food.
I have never particularly liked potatoes au gratin (thanks to Betty Crocker and boxes of dehydrated potatoes from my childhood). But, this made-from-scratch version is decadent. I halved the recipe and used asiago fresco since I didn't have gruyere. (Note, I did not halve the panko topping. And, I used a bag of frozen cauliflower instead of fresh.) My husband, who isn't a big fan of cauliflower unless it's mashed, liked this recipe. It's easy to prepare and is loaded with flavor (depending on the cheese you use). Enjoy!

Gratin of Cauliflower with Gruyère
Gruyère's nutty, earthy flavor is a nice match for subtle cauliflower, and crisp breadcrumbs add texture. Substitute broccoli for the cauliflower, if you prefer. You can prepare all the elements for the dish a day ahead, if necessary. Refrigerate the sauce, the cauliflower, and the breadcrumb mixture separately, and simply assemble before baking.

RECIPE INGREDIENTS
1 medium head cauliflower, trimmed and cut into florets (about 2 pounds)
Cooking spray
1/2 teaspoon kosher salt, divided
2 teaspoons butter
1/3 cup panko (Japanese breadcrumbs)
1/2 cup (2 ounces) shredded Gruyère cheese, divided
2 tablespoons finely chopped fresh chives
1/2 cup finely chopped onion
1 garlic clove, minced
3 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
3 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper

RECIPE INSTRUCTIONS
1. Preheat oven to 400°.
2. Place cauliflower in a 2-quart broiler-safe baking dish lightly coated with cooking spray; coat cauliflower with cooking spray. Sprinkle with 1/4 teaspoon salt; toss. Bake at 400° for 30 minutes or until almost tender. Cool 5 minutes.
3. Preheat broiler.
4. Melt butter in a saucepan over medium heat. Remove from heat. Stir in panko. Stir in 1/4 cup cheese and chives.
5. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until almost tender, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add flour; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil. Cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in remaining 1/4 cup cheese, remaining 1/4 teaspoon salt, parsley, and pepper. Pour milk mixture over cauliflower mixture; toss. Top evenly with cheese mixture. Broil 3 minutes or until golden brown and thoroughly heated.

Yield: 6 servings (serving size: 2/3 cup)

CALORIES 161 (34% from fat); FAT 6g (sat 3.6g,mono 1.7g,poly 0.3g); IRON 1mg; CHOLESTEROL 20mg; CALCIUM 233mg; CARBOHYDRATE 18g; SODIUM 295mg; PROTEIN 9.7g; FIBER 3.6g