FOOD FOR THOUGHT

SLOW COOKED BBQ BEEF

2011-03-06T11:46:00.000-08:00

If you've tried my Carnitas recipe, you'll find the preparation for this BBQ beef is very similar. The meat is seared and then slow cooked in a dutch oven. I made my own homemade tangy barbecue sauce, but a store bought one will also do. You can also 'doctor' up a store bought sauce by adding worcestershire sauce, lemon juice or vinegar to give it extra tang. The sauce becomes sweeter after it is cooked with the beef.

I served the meat on sweet Hawaiian rolls and for extra tang and texture, topped it with homemade pickled radishes.

Makes about 10-12 sliders

Slow Cooked BBQ Beef

2 lbs Boneless Beef Chuck/Pot Roast

For the sauce
1/2 of a yellow onion, finely diced
1 clove garlic, minced
1 15 oz. can tomato sauce
1/3 cup apple cider vinegar
1/4 cup worcestershire sauce
1/4 cup dark molasses
1/4 cup packed brown sugar
2T vegetable oil
2T butter
2T whiskey
1/2 t cayenne pepper
Juice of 1/2 a lemon

Olive Oil
Salt and Pepper

To make the sauce
Heat 1T olive oil in a medium saucepan over medium heat. Add the onion and cook until soft, but not brown, about 5-7 minutes. Add the garlic and cook another minute.

Add all remaining ingredients to the pan. Season to taste with salt and pepper. Bring to a boil. Once boiling, reduce heat to a low simmer and cook for another 20 minutes, stirring occasionally. Remove from heat and allow to cool to room temperature.

To prepare the beef
Preheat oven to 300 degrees. Heat 2-3 tablespoons olive oil in a dutch oven over medium high heat.

Cut the beef into 2 pieces and season both sides of the meat generously with salt and pepper. Add meat to the dutch oven and brown on both sides, about 4-5 minutes per side. Add barbecue sauce to the pan and place in the oven. Cook for 90 minutes. Flip the meat and cook for another 90 minutes. Total cooking time is about 3 hours. Remove from the oven and shred the meat with 2 forks.

GRANOLA

2010-09-27T21:07:00.000-07:00

I've made multiple variations of Granola; mainly because I use whatever ingredients I happen to have in my pantry at the time and never work from a recipe. Each time I make it, I try to use different combinations of sweeteners and oats in an effort to create crunchy, slightly sweet, clumps of granola. After a few years of experimenting, I finally found the perfect pairing of ingredients.

Try it as a snack, in a bowl with milk or as a topping for a yogurt parfait.

Granola

1-18 oz container old fashioned oats (not quick oats)
7 oz (1/2 bag) sweetened flaked coconut
1 cup sliced almonds
1/2 cup ground flaxseed meal
2 t cinnamon
1/2 cup canola or vegetable oil
1/2 cup unsweetened applesauce
1/4 cup real maple syrup
1 cup dried cranberries, blueberries, cherries or diced apricots (optional)

Preheat oven to 325 degrees. Place a piece of parchment paper on top of an 18"x 13" cookie sheet. Make sure the paper overlaps all sides of the cookie sheet by at least 4 inches.

In a large bowl combine oats, coconut, almonds and flaxseed meal.

In another bowl add oil, applesauce, maple syrup and cinnamon. Whisk until well blended. Pour the liquid mixture on top of the oats and fold until oats are evenly coated.

Pour mixture out on to parchment paper, spreading in an even layer covering the entire cookie sheet. Bake for one hour, stirring every 20 minutes so that granola gets evenly toasted and does not burn.

Remove granola from the oven and allow to cool on cookie sheet. Once cooled, use parchment paper as a funnel to transfer granola to a bowl and stir in dried fruit or to transfer to a storage container.

CORN CAKES

2010-06-06T20:30:00.000-07:00

I love Martha Stewart's 'Everyday Food' magazine. It focuses on quick and easy recipes that are perfect for weeknight meals. The following Corn Cake recipe is simple and delicious. I recommend using fresh, sweet, summer corn. I served the cakes along side sauteed, spicy sausage and red peppers.

Corn Cakes

2 T + 1 t olive oil
3 cups corn
1/2 cup zucchini (diced)
1/4 t kosher or sea salt
1/4 t ground black pepper
2 stalks green onions, diced (white and green parts)
2 eggs
1/4 cup yellow cornmeal
2 oz crumbled goat cheese

In a large nonstick skillet, heat 1 teaspoon oil over medium. Add corn and zucchini and season with salt and pepper; cook until vegetables soften slightly, 3 to 5 minutes. Transfer to a medium bowl and let cool, 5 minutes. Add scallions, eggs, and cornmeal to corn mixture and stir to combine.

Wipe skillet clean, then heat 2 tablespoons oil over medium. In batches, cook 1/4 cupfuls corn mixture until set on bottom, about 3 minutes. Flip and cook until cakes are cooked through 2 minutes. Transfer to a plate. Sprinkle corn cakes with goat cheese.

NEW YEAR, NEW BABY, NEW RECIPES

2010-02-26T10:33:00.000-08:00

Since this is my first post in the new year and since the arrival of my little one, Mason, I thought it appropriate to post a photo of him. I'm sure he will be the inspiration of many of my recipes this year.

With the busy times that come along with motherhood, I predict the theme of most of my recipes this year will be 'quick and easy'. My two new posts below, Carnitas and Israeli Couscous, are just that. Enjoy!

CARNITAS

2010-02-26T10:25:00.000-08:00

I've been drawn to more and more slow cooking recipes in the past few months. They are easy to prepare since they usually only require one pot and don't require a lot of monitoring.

I don't have a slow cooker, but I do have a dutch oven that works great for these types of dishes. One of my favorite slow cooked recipes is Carnitas. As with most slow cooked recipes that use meat, the meat becomes extremely soft and tender and can be shredded quite easily.

This recipe uses Coca-Cola, which adds sweetness and a slight caramelization to the meat, that gives it a nice texture. I shred the meat and serve it in corn tortillas topped with Pico De Gallo

Carnitas

1 lb boneless pork shoulder
2 T olive oil
1 T brown sugar
1 t cumin
1 t paprika
1 t oregano
1/2 t cayenne pepper
1 bay leaf
8 oz Coca-Cola
Kosher Salt and Pepper

Preheat oven to 300 degrees.

Trim the fat from the pork. Cut meat into 3-4 inch cubes. Season well with salt and pepper.

Heat 2 T olive oil in dutch oven or heavy bottom pot (that is oven safe) over medium high heat.

Add the pork to the pan in a single layer. You may need to cook it in batches. Cook 4-5 minutes until browned on one side and then flip. Cook another 4-5 minutes or until browned on all sides. Remove from heat.

Add the brown sugar, cumin, paprika, oregano, cayenne pepper, bay leaf and cola to the pot. Stir to combine.

Cover the pot and bake in the oven about 1-1/2 to 2 hours or until the meat is very tender and can be shredded easily. Begin checking the meat after 1 hour of cooking, to ensure you have enough cooking liquid and the meat is not dried out. Shred the meat with 2 forks and serve.

ISRAELI COUSCOUS WITH APPLES AND CRANBERRIES

2010-02-26T10:06:00.000-08:00

I love couscous for a number of reasons: It can be prepared in five minutes or less. Is versatile in that you can add a multitude of mix-ins to it. It can be eaten savory or sweet and it makes a great meal, snack or can even be eaten for breakfast.

I have generally used the traditional small grain couscous, but recently came across several Israeli couscous recipes and decided to give it a try. Israeli couscous is a larger grain, thus having more texture. It does take a bit longer to cook, but can still be made in less than fifteen minutes.

The following recipe is adapted from Giada DeLaurentiis. It pairs great with pork, since it is both savory and sweet.

Israeli Couscous with Apples and Cranberries (serves 4-6)

Couscous
2 T olive oil
2 cups Israeli couscous
4 cups low-sodium chicken broth
1 1/2 T chopped fresh rosemary leaves
1 medium apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted

Vinaigrette
1/4 cup apple cider vinegar
2 T maple syrup
2 T kosher salt
1/2 t freshly ground black pepper
1/4 cup olive oil

For the couscous
In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the rosemary, apple, dried cranberries, and almonds.

For the vinaigrette
In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

THANKSGIVING SAMPLER

2009-11-25T22:36:00.001-08:00

It's been a while since my last post. I think my pregnancy has temporarily stumped my creativity in the kitchen. I expect that along with the arrival of my little one, will also come the inspiration to try out some new and tasty recipes.

However, as Thanksgiving is here, I couldn't let it pass me by without spending some time in the kitchen working on a few dishes of my own. While I won't be going to the full extent of my usual turkey day spread, I did nominate myself to be in charge of desserts. My Thanksgiving dessert sampler includes Pumpkin Souffle Bread Pudding, Chocolate Pecan Pie and Cinnamon Rum Ice Cream.

I hope you enjoy these recipes and wishing you and your families a Happy Thanksgiving!

PUMPKIN SOUFFLE BREAD PUDDING

2009-11-25T17:33:00.000-08:00

I was told that where I was headed for Thanksgiving this year, there was a chance there might not be any pumpkin pie. If there is one thing I have to have on Thanksgiving, it's pumpkin. Since I had already decided on bringing a dessert sampler, that included cinnamon rum ice cream and chocolate pecan pie, I thought that another pie may be redundant. So I started my search for an alternative pumpkin recipe. I came across the following recipe from Charles Phan of the famed Slanted Door restaurant here in San Francisco and thought it would be a good balance to my other two desserts. It could also be made ahead and seemed quite simple to put together.

Pumpkin Souffle Bread Pudding

1 cup whole milk
1 cup heavy cream
9 ounces brioche cubes, crusts removed and cut into 1/2-inch cubes
3 1/2 ounces (7 T) butter
1/4 cup brown sugar
1/4 t cinnamon
Pinch of nutmeg
4 egg yolks
1 cup pumpkin purée, at room temperature
2 egg whites
1 T sugar
1/2 t salt

Preheat oven to 375°F.

In a small saucepan, bring milk and cream to a simmer over low heat. Place brioche cubes in bowl. Remove milk mixture from heat and pour half of the liquid over the brioche.

In a mixer, cream butter and sugar until light and fluffy. Add cinnamon, nutmeg, and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk.

Fold the soaked brioche into the pumpkin mixture. Beat the egg whites and sugar until they form stiff peaks and gently fold into the batter. Butter and sugar 8 three-inch ramekins, then divide batter evenly among ramekins. Bake for 25 minutes, or until knife comes out clean. Baked brioches can be wrapped and kept in the refrigerator for up to 3 days, then heated in the oven wrapped in foil or microwaved until warm.

CINNAMON RUM ICE CREAM

2009-11-25T17:15:00.000-08:00

I was torn between a cinnamon or rum raisin ice cream to top off my Thanksgiving desserts. Cinnamon could be too sweet for my already rich desserts and rum raisin can be hit or miss with a crowd. I combined the two recipes, with the thought that the rum would give some bite to the cinnamon, reducing the sweetness and omitted the raisins in an effort to please most tastes.

I researched a lot of recipes and reviews and became concerned that the large quantity of cinnamon can sometimes create a granular texture. I therefore reduced the amount of ground cinnamon in my recipe and steeped a few whole cinnamon sticks in the cream mixture to create an intense cinnamon flavor.

Cinnamon Rum Ice Cream

6 large egg yolks
1 1/2 cups heavy whipping cream, divided
1 1/2 cups whole milk
3/4 cup sugar
Pinch of salt
2 T dark rum
1 t ground cinnamon
2 whole cinnamon sticks

Whisk egg yolks to blend in medium metal bowl. Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream. Whisk milk, sugar, pinch of salt, 1/2 cup cream and cinnamon sticks in heavy medium saucepan; bring to simmer, stirring until sugar dissolves. Remove from heat and let cinnamon sticks steep 30 minutes to 1 hour.

Return pan to heat and bring to a simmer. Gradually whisk hot milk mixture into egg yolks. Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into custard registers 160°F to 170°F (do not boil), about 5 minutes. Remove cinnamon sticks from pan and place into bowl with cold cream. Pour custard through strainer set over bowl with cream. Whisk mixture to blend; then whisk in rum and ground cinnamon. Chill custard until cold, about 2 hours or overnight.

Remove custard from refrigerator and discard cinnamon sticks. Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover; freeze until firm, at least 4 hours or overnight.

CHOCOLATE PECAN PIE

2009-11-25T17:07:00.000-08:00

With the growing popularity of southern, home style restaurants opening up, I've noticed a lot of dessert menus offering Pecan Pie. I have only tried it a few times, but it is a southern classic and thought it would be something new to add to my Thanksgiving menu and collection of sweets.

Considering my lack of exposure to Pecan Pie, the one thing I do know from the few times I tried it, is that it is extremely sweet. If I was going to attempt this dessert, I was determined to find a recipe that had a balance of nutty and sweet flavor. I searched high and low. I found some that incorporated chocolate in the crust and my first hypothesis to balance the sweetness was to use a good quality bittersweet chocolate to line the shell. I also did a lot of research on light versus dark corn syrup, chopping or not chopping and toasting or not toasting the nuts. I combined several different recipes into one and think I came up with quite a successful pecan pie.

Now, I just have to figure out the correct pronunciation before I serve it. I have always referred to these delicate nuts as puh-cahns, but with this recipe I'm going with the good ol' South and calling this my Chocolate PEE-CAN Pie.

Chocolate Pecan Pie

1 (3 1/2- to 4-ounces) fine-quality bittersweet chocolate bar, finely chopped
2 cups pecan halves, roughly chopped*
3 large eggs
1/3 cup packed light brown sugar
2 T melted butter
1 T all purpose flour
1 t pure vanilla extract
1/4 t salt
3/4 cup dark corn syrup
Pastry Dough (see below)

*Optional-Reserve about 1/2 cup pecan halves (do not chop) and use to decorate the top layer of the pie, after the filling is poured into the pie shell. See photo.

Preheat oven to 375°F with rack in middle.

Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.

Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.

Spread chocolate in bottom of pie shell with back of spoon and let it set.

Whisk together eggs, brown sugar, melted butter, flour, vanilla, and salt in a bowl. Whisk in corn syrup. Add chopped pecans. Pour filling into pie crust. Decorate with reserved pecan halves if desired.

Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature.

Pastry Dough

1 1/2 cups all-purpose flour
Rounded teaspoon salt
1 t sugar
1 stick cold unsalted butter, cut into 1/2-inch cubes
3 to 5 T ice water

Blend together flour, salt, sugar, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 3 tablespoons ice water and gently stir with a fork until incorporated.

Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Don't overwork, or pastry will be tough.)

Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to distribute fat. Gather dough together, with a pastry or bench scraper if you have one, and form into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

PEANUT BUTTER AND CHOCOLATE TART

2009-08-16T12:13:00.000-07:00

My husband's favorite sweet combination is chocolate and peanut butter. To celeberate his 'birthday week' I thought I would make him a dessert that combined these two rich ingredients. There's always chocolate and peanut butter ice cream, but I wanted to make something a little more decadent. I found a recipe from Fine Cooking magazine that was exactly what I was looking for. A chocolate cookie crust, with a creamy peanut butter filling toppped with a rich bittersweet chocolate glaze.

I recommend using a natural creamy peanut butter and a good quality bittersweet chocolate for the glaze.

Happy Birthday Michael!

Peanut Butter and Chocolate Tart

For the filling
1-1/2 cups whole milk
1/4 t table salt
3 large egg yolks
1/3 cup very firmly packed light brown sugar
4 t all-purpose flour
1/2 cup creamy peanut butter (preferably natural, made with only peanuts and salt)
1/2 t pure vanilla extract

For the crust
1 cup finely ground chocolate cookie crumbs, about 25 chocolate wafers*
2 T granulated sugar
3 T unsalted butter, melted

*I like the Nabisco brand chocolate wafers. If you don't have a food processor to make the cookie crumbs, put the cookies in a plastic resealable bag and crush them with a rolling pin.
For the glaze
3 oz. bittersweet chocolate, finely chopped
4 T unsalted butter, cut into 6 pieces
1 T light corn syrup

To make the crust
Position a rack in the center of the oven and heat the oven to 350°F. Have ready an ungreased 9-1/2-inch fluted tart pan with a removable bottom.

In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened. Put the crumbs in the tart pan and use your hands to spread the crumbs so that they coat the bottom of the pan and start to climb the sides. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer. (I used a metal measuring cup with straight sides and a flat base to press .)

Bake the crust until it smells nutty and fragrant, about 10 min. Set the baked crust on a rack and let cool. The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

To make the filling
In a medium saucepan, bring the milk and salt to a simmer over medium heat, stirring occasionally. Meanwhile, in a small bowl, whisk the egg yolks, brown sugar, and flour until well blended. Slowly add the hot milk, whisking constantly. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and comes to a full boil, about 3 min. Continue to cook, whisking constantly, for 1 min. Remove the pan from the heat and add the peanut butter and vanilla; whisk until well blended.

Pour the hot peanut butter mixture into the crust and spread evenly with a rubber or offset spatula. Gently press a piece of plastic wrap directly on the filling’s surface to prevent a skin from forming. Refrigerate the tart until cold, about 2 hours, before proceeding with the recipe.

To make the glaze
Melt the chocolate in a small bowl in a microwave or in a double boiler over medium heat (see How to melt chocolate). Add the butter and corn syrup and whisk until the butter is melted and the mixture is smooth, about 1 minute. Carefully remove the plastic wrap from the top of the chilled filling. Drizzle the glaze over the filling and spread it evenly to cover the tart completely. Refrigerate the tart in the pan until the glaze sets, about 30 minutes or up to 12 hours.

GRILLED PEACH PANZANELLA SALAD

2009-07-11T20:30:00.000-07:00

My SF Chronicle e-newsletter hit my inbox just in time last week, as I needed a dish to bring to a summer picnic. The recipe for Grilled Peach Panzanella Salad was perfect because it included summer peaches, which are in abundance right now and I was going to have access to a grill.

One important ingredient in this recipe is the herb bread. The herbs are enhanced when grilled and add great flavor to the salad. If you can’t find the Acme herb slab, you can use a rosemary bread or any other herb bread.

GRILLED PEACH PANZANELLA SALAD

4 peaches, halved and pitted
1/2 loaf Acme Bakery herb slab, halved lengthwise
About 1/2 cup extra virgin olive oil
Sea salt to taste
1 shallot, minced (root end reserved)
2 T white balsamic vinegar
2 to 3 T minced basil
Freshly ground black pepper to taste
1 bunch arugula
1 large ball fresh mozzarella, cut into 1/2-inch dice

Prepare grill. Lightly brush peaches and bread with about 1/3 of the olive oil and season with sea salt. Over a light to medium fire, grill peaches and bread. Look for peaches to loosen from their skins, about 30 minutes. Remove the bread as soon as it is just toasted, about 3 minutes per side. Rub the reserved root end of the shallot on warm bread.

Cut bread into 1-inch cubes and allow to cool slightly. Cut 4 of the peach halves into 1/2-inch pieces. Mince the other 4 halves quite finely.

Pour remaining olive oil into a large salad bowl, add minced shallot, vinegar, basil and fine chopped peaches. Stir to form a vinaigrette. Season with salt and pepper. Toss with arugula, bread, peaches and mozzarella. Serve family style.

ALL AMERICAN APPLE PIE

2009-07-04T08:00:00.000-07:00

I made my Plum Galette last week and re-discovered what a great, fool-proof crust was used in that recipe. I wanted to try using the crust in a pie and apple is the first one that came to mind. With the 4th of July just a few days away, this was quite an appropriate recipe.

In order to achieve a flaky pie crust, it is important to use cold butter and ice water. This recipe does not require refrigerating the dough prior to rolling out, but you can refrigerate it if you want to prepare the crust ahead of time or if your dough is too sticky.

APPLE PIE

Filling
3 lbs golden delicious apples, (about 7 large), cut into 1/2" slices
1/2 cup granulated sugar
1 t ground cinnamon
1/4 t fresh ground nutmeg
Juice of 1/2 a lemon

Crust
2 -1/4 cups all purpose flour
1-1/2 sticks cold unsalted butter, cut into 1/2" cubes
2 t sugar
2-1/2 t salt
1/3-1/2 cup ice water, or more as needed

Preheat oven to 400 degrees.

In a bowl combine all filling ingredients. Stir well to coat all apples with sugar/spice mixture. Let sit while you prepare the crust.

To make the crust, stir together the flour, salt and sugar in a large bowl. Add the cubed butter. With your fingertips, two knives or a pastry blender, incorporate the butter and flour mixture together just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add 1/3 cup ice water and stir dough with a fork. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until just incorporated, then test again. (Don't overwork, or pastry will be tough).

Turn out dough onto a lightly floured surface and divide into 2 portions. With heel of your hand, knead each portion once or twice in a forward motion to distribute the butter. Place one half in the refrigerator.

Roll out half of the dough, into a 12-inch round about 1/8 inch thick. Transfer it to a 9-inch pie dish. (To easily transfer your dough, roll it up on your rolling pin and then unroll it over your pie dish). Press into the bottom and sides of the dish. Trim the edges even with the rim. Roll out the remaining dough into a 10-inch round about 1/8 inch thick.

Pour the apples into the pastry-lined pan, mounding them slightly in the center. Brush the edges of the dough with water. Place the second round of dough on top of the apples. Press together the top and bottom crusts to seal, then trim the edges flush with the rim of the dish and crimp to form an attractive edge.

Bake for 25 minutes. Reduce the oven temperature to 350°F and continue to bake until the the top is golden brown, 20-30 minutes more. Transfer the dish to a wire rack and let the pie cool for at least 20 minutes before serving.

STROGANOFF

2009-06-22T19:10:00.000-07:00

I had some sour cream left over in the fridge that I wanted to utilize in a savory dish. I thought of Swedish Meatballs. After looking up a few meatball recipes, I realized it wasn't Swedish Meatballs that had sour cream, but Beef Stroganoff. I still liked the idea of meatballs, so I made my own variation of this dish, using ground meat instead of the commonly used sirloin strips.

I used ground turkey in my recipe because it was what I had on hand. While I liked the turkey, I think next time I will try ground beef. The richer flavor of the beef would pair well with the tangy and creamy sauce.

Serve the stroganoff over noodles or pasta.

MEATBALL STROGANOFF

1lb ground beef
1/2 yellow onion, diced
1 clove garlic, minced
1-1/2 cups sliced button mushrooms (about 10-12 medium mushrooms)
3/4 cup sour cream
1/2 - 3/4 cup beef broth
3 T olive oil
1 T butter
1 T flour
1 t smoked paprika
1 t kosher salt
1 t black pepper
1/4 t ground nutmeg
Noodles or Pasta

Bring water to a boil in a saucepan and cook noodles or pasta according to package directions.

In a bowl, combine the ground beef, garlic, salt, pepper and smoked paprika. Stir all ingredients until well combined. Form meat into 1-1/2 inch balls to make meatballs.

In a skillet, heat the olive oil over medium-high heat. Add the meatballs in a single layer. Brown meatballs on one side 3-4 minutes. Turn meatballs to brown other side. Once browned on the other side, gently push the meatballs to one side of the pan and add the onions to the other half of the pan. Cook the onions until translucent and slightly browned, about 5 minutes. Stir the meatballs and onions to combine. Season with salt and pepper to taste. Pour mixture into a bowl or plate and set aside.

Add the mushrooms to the same skillet and cook over medium heat about 7-8 minutes or until tender. Add mushrooms to meatballs that have been set aside.

To make the roux, add butter to the same skillet and heat over medium high heat until melted. Add the flour and stir continuously to make a paste. Let the paste cook about 2 minutes. Slowly add 1/2 cup beef broth, whisking constantly, while bringing to a boil. (If you have any lumps, use the back of a wooden spoon to smooth them out). You should now have a thick, creamy, bubbly sauce. If the mixture is too thick add more broth as needed. Stir in the ground nutmeg. Reduce heat to low and stir in sour cream. Add meatballs, onions and mushrooms to sauce. Cook mixture over medium heat about 5 minutes to heat. Do not allow the mixture to boil as this may cause the sour cream to curdle.

Serve over noodles or pasta.

TAMALE PIE

2009-05-02T18:42:00.000-07:00

Many words come to mind when I think of comfort foods: hot and spicy, meaty, creamy and cheesy. My tamale pie recipe falls into all of these categories. It's a casserole with a spicy and meaty filling, layered between a cheesy cornmeal crust. The lower crust retains a creamy polenta-like texture, while the top becomes crispy and crumbly like cornbread.

The recipe is quite flexible, in that you can add a variety of vegetables and spices to the meat mixture. I highly recommend topping with all of the optional ingredients below, to truly bring out the flavors in this dish.

TAMALE PIE

Filling
1 lb ground turkey or beef
1/2 yellow onion, diced
1 clove garlic, minced
1 7oz. can green chiles, diced
1 15 oz can diced tomatoes
2/3 cup fresh or frozen corn kernels
1 t chili powder
1 t cumin
1 t oregano
1 T olive oil
Salt and Pepper

Cornmeal Crust
3/4 cup yellow cornmeal
3 cups milk
1/2 t salt
1/2 T butter
2 eggs
1 cup sharp cheddar cheese, grated

Optional Toppings
Sour Cream
Black Olives
Avocado
Salsa

Preheat over to 350 degrees. Grease a 2 quart casserole dish.

Heat olive oil in skillet over medium heat. Add turkey or beef and cook until browned on outside about 5 minutes. Add onion and garlic and continue to cook until meat is cooked through and onions are translucent, another 5-7 minutes. Add green chiles, chili powder, cumin and oregano and stir to combine. Add diced tomatoes. Season with salt and pepper.

To make the cornmeal crust: In a bowl, combine the cornmeal with 1 cup of the milk. Stir to combine.

In a saucepan, combine the remaining 2 cups milk, salt and butter Bring to a simmer over medium-high heat. Gradually add the cornmeal mixture, whisking constantly. Reduce heat to very low, cover and simmer for 5 minutes. Remove from heat.

Beat the eggs in a bowl. Stir a little of the hot mixture into the eggs and stir quickly, then stir this back in the cornmeal mixture. (This technique is 'tempering' and prevents the eggs from scrambling). Stir in the corn kernels and 1/2 cup of the cheese.

Spread half the cornmeal mixture on the bottom of the prepared casserole. Spoon in all the filling, then spread the remaining cornmeal on the top, entirely covering the filling. Sprinkle with remaining 1/2 cup cheese.

Bake for 50 minutes. Remove from the oven and let sit about 15 minutes before cutting. Cut into slices and add toppings as desired.

CINNAMON ROLLS

2009-04-20T09:10:00.000-07:00

When most people think of cinnamon rolls, it's the famous shopping mall chain bakery that pops into their head. You always knew where one was because of the intense cinnamony sweet aroma wafting from their ovens.

Despite the luring smell, I was probably one of the few people who was not enticed by the commercial cinnamon rolls. It wasn't until my recent quest to find new breakfast and brunch ideas, that a cinnamon roll, a homemade one, interested me. I came across several recipes; some required letting the dough rise overnight, and others were 'quick' recipes that could be prepared in 90 minutes or less. I created a hybrid of both of these recipes, assembling and refrigerating them the night before, so they were risen and puffy and ready to pop into the oven in the morning.

I think cinnamon rolls, like other bread, is one of those foods that creates an entirely different experience when home made. While I'm sure there are many great corner bakeries that have delicious cinnamon rolls, I still like the idea of making them myself with just the right amount of cinnamon, sugar and best of all, cream cheese icing.

I have included the 'actual' recipe below, but when I made these, I tried to make them a little healthier and reduced the butter in the filling by about half. I like to bake them so they are bit crusty on the outside but still soft and chewy on the inside.

CINNAMON ROLLS

3/4 cup milk
1/4 cup butter, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 t salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 T ground cinnamon
1/2 cup butter, softened

CREAM CHEESE ICING

2 cups confectioner's (powdered) sugar
3 oz. cream cheese, softened
1 T butter, softened
1/2 t vanilla
3 T milk

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar and cinnamon.

Roll out dough into a 12x9 inch rectangle. Spread dough with butter. Sprinkle with cinnamon sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise 30 minutes or refrigerate overnight.

Preheat oven to 375.

Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups. Spread with icing while warm and serve.

To make the icing
Cream butter and cream cheese together in a bowl. Add powdered sugar, milk and vanilla and beat until icing is smooth and spreading consistency. Add more milk if necessary.

CHICKEN TAGINE

2009-02-21T18:23:00.001-08:00

I had my first introduction to Moroccan food a few months ago. I didn't know much about it up until then, except that it was associated with the word 'tagine'.

Growing up eating my parents Indian cooking, I was exposed to a variety of bold and exotic spices from a young age, that I feel my palette is seasoned to many different types of international cuisine. However, my experience with Moroccan food left me very intrigued by the combination of spices and flavors. When I started researching different tagine recipes, I was surprised to find that many of the spices called for, were already stocked in my pantry. What I discovered is that the unique flavors are created by the blend of sweet and savory spices. Many of the dishes have cinnamon, which I primarily use in sweet dishes.

My experiment with tagine was a very pleasant one. In fact, I think it is possibly one of my best creations yet. I combined several different recipes and added in a few of my own twists. I slow cooked it in a dutch oven for about 2 hours and served it alongside couscous and topped with toasted slivered almonds. The recipe is relatively easy to prepare and best of all delicious and healthy.

CHICKEN TAGINE (serves 8-10)

2 1/2-3 lbs chicken breast, on the bone, skin removed (you can also use thighs or legs)
3 T olive oil
1 yellow onion diced
2 yukon gold potatoes, diced into 1 inch pieces
1 sweet potato, peeled and diced into 1 inch pieces
2 cloves garlic, minced
1 15 oz can diced tomatoes
1 15 oz can garbanzo beans/chickpeas
1 cup chicken broth
1/4 cup white wine
1-1/2 t cinnamon
1 t cumin
1/2 t turmeric
1/2 t paprika
1/4 t ground ginger
1/4 cup dried apricots, halved
1/4 cup prunes, halved
1/4 cup kalamata olives, pitted
1-2 cinnamon sticks
1/2 cup slivered almonds, toasted (optional)

Heat 3 T olive oil in a dutch oven or heavy stockpot, over medium high heat. Add chicken and cook about 4 minutes per side, until browned. Remove chicken from pot.

To the same pot, add onion and garlic and saute about 5 minutes until softened. Add potato and sweet potato and cook for about 5 more minutes. Add the white wine, chicken broth, tomatoes, garbanzo beans, spices and cinnamon sticks. Return the chicken to the pan.

Cook about 1-1/2 to 2 hours until the chicken is cooked through and tender, stirring occasionally. (Meat should fall off the bone easily). Ten minutes before the chicken is done, add the apricots, prunes and olives. Stir to combine and cook for those last 10 minutes. When done remove the cinnamon sticks and discard.

Serve the tagine alongside couscous or rice and sprinkle with the toasted almonds.

SUNDAY BRUNCH

2009-01-24T20:50:00.001-08:00

What better way to end a weekend than getting together with friends and trying out some new recipes. I was excited to host a brunch at my house, but didn't want to wake up at the crack of dawn to execute my menu. I wanted to keep things simple and light, which became the theme for my Sunday brunch.

Over the holidays I had the pleasure of trying a delicious Egg Souffle my sister made for Christmas breakfast. After seeing and tasting her perfectly risen airy delight, I decided I would deviate from my standby strata recipe and make one of my own. I had never before entertained the idea of making a souffle, because from what I had read and heard, it seemed that the planets and stars had to align in order to achieve a successful one. Having just witnessed my sister's achievement, I now felt confident I could pull it off.

One of the key tools for a successful souffle, is a good oven light; as opening the oven door may cause your souffle to fall. Also note that once you remove the souffle from the oven, it will slowly begin to collapse. If your plan is to impress your guests with a picturesque presentation, I recommend timing it accurately and serving it immediately.

While my egg souffle represented the 'light' part of my menu, my Mixed Berry Tartine represented the 'simple'. I was inspired by a breakfast pizza recipe I found that included a mascarpone cheese spread topped with berries. I made my own variation using a wheat peasant bread, topped with a mixture of creamy cheeses flavored with lemon zest and topped with fresh mixed berries and honey.

Following are my recipes for Egg Souffle and Mixed Berry Tartine.

EGG SOUFFLE

The following recipe serves 2 people. Rule of thumb is 1 egg per person. If you are cooking for 3 people you will use 3 eggs, 3/4 cup milk, 3T flour, 3T butter, 3/8 cup cheese.

2 eggs (white and yolks separated)
1/2 cup milk
2 T flour
2 T butter
1/4 cup cheese (I used a blend of 1 part pecorino romano to 2 parts Monterey Jack)

Pre-heat oven to 350°.

Butter and flour a large souffle or baking dish.

With a mixer, beat egg whites on medium/high speed until they form soft peaks. They should be stiff but not dry. Do not over beat.

In a saucepan, melt butter. Add flour and cook whisking constantly, until it just begins to turn a light brown color. (This is a roux). In another saucepan, heat milk until hot but not boiling. Add a small amount of roux into the milk and mix, then add the milk mixture back into the roux. Reduce heat.

Whisk a small amount of this hot sauce mixture into the egg yolks, then add the yolks back into the sauce, whisking well. Slowly add cheese and mix until it is melted into the sauce.

Add 1/4 of the egg white to the sauce and mix. Gently fold the sauce into the remaining egg whites. You will see streaks of white throughout which is okay.

Place mixture in baking dish and bake for 35-40 minutes. Souffle should be puffy and golden brown.

Serve Immediately.

MIXED BERRY TARTINE (serves 6-8)

8-10 slices of peasant or walnut bread, sliced 1/2" thick
4 oz mascarpone cheese
8 oz ricotta cheese*
2 T honey plus more for drizzling
1/2 t vanilla extract
Zest from 1 lemon
1 pint mixed berries ( I used raspberries and blueberries)

*I recommend buying the ricotta cheese at an Italian deli or Trader Joe's has a good whole milk variety.

Preheat oven to 325.

Arrange bread on a baking sheet. Bake 7-9 minutes until lightly toasted. (The bread should have a slight crunch, but not too crispy that it is difficult to cut or bite through). Remove from oven and let cool.

In a bowl, combine the mascarpone and ricotta cheeses. Add the 2 T honey, vanilla and lemon zest and stir to combine.

Spread cooled bread with about 1-2 tablespoons of the cheese mixture. Arrange berries on top. Drizzle with honey. Serve at room temperature.

LETTUCE WRAPS

2008-11-25T17:00:00.000-08:00

If you've been to an Asian fusion restaurant, you know that the menu usually includes a lettuce wrap dish. Crisp pieces of Butter or Iceberg lettuce, served alongside a meat or tofu filling, sometimes accompanied by a spicy sauce.

I have to give credit to my friend Helena for sharing this recipe with me. She made it for a dinner party and I immediately asked her for a copy of it. The filling is flavorful and spicy with a great crunch created by diced water chestnuts.

Lettuce wraps can be served as an appetizer, finger food or even a quick weeknight dinner.

TURKEY LETTUCE WRAPS

2 T vegetable oil
1 lb ground turkey or chicken
8 scallions, white and green parts, minced
2 t cornstarch
2/3 cup water chestnuts, diced
3 T soy sauce
1 T grated fresh ginger
1 t oyster sauce*
1 large head butter lettuce, leaves separated

Spicy Sauce (optional)

3 T soy sauce
1 t chili garlic sauce*

*Available in the Asian aisle of the grocery store.

Warm the oil in a skillet or wok over medium-high heat. Add the turkey or chicken, scallions and cornstarch and cook, stirring constantly, until turkey is cooked and broken into pieces, about 3 to 4 minutes. Add the water chestnuts, soy sauce, ginger and oyster sauce and cook for 1 minute. Remove from the heat.

To make the sauce:

In a small bowl, stir together soy sauce and chili garlic sauce.

To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the meat mixture into the center. Top with sauce if desired.

PLUM GALETTE

2008-11-22T17:48:00.000-08:00

The French term galette is used to designate different types of round and flat crusty cakes. I think of a galette as a rustic, free from pie. The ones I have come across usually have a mound of fruit on top of a flaky crust, that is folded and pleated along the outer edge to encompass the filling.

The following recipe is for a plum galette, but any combination of fruit, extracts and spices will work. As I mentioned, it is rustic and free form, which to me translates to creative and inventive.

If you do not want to make your own pastry crust, a store bought refrigerated pie crust would also work.

Plum Galette

6-7 large plums halved, pitted, and each cut lengthwise into 8 wedges
2 T semolina flour or cornmeal
3 T granulated sugar
1 t cinnamon
1 t almond extract (optional)
1/4 t ground cardamom (optional)
Sparkling or turbinado sugar (optional)

1 recipe pastry dough (see recipe below) or 1 store bought refrigerated pie crust

Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.

In a bowl combine the plums, 2 tablespoons of the sugar, cinnamon and extract and cardamom, if using. Stir to evenly coat the fruit.

Roll out the pastry dough into a 13-15 inch circle, on a lightly floured surface. Transfer to the parchment lined baking sheet.

Stir together semolina flour/cornmeal and remaining 1 tablespoon sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.

Sprinkle the crust with the sparkling/turbinado sugar.

Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until 15-20 minutes more, until fruit is tender, juices are bubbling and crust is golden brown.

Pastry Dough

1 1/2 cups all-purpose flour
Rounded teaspoon salt
1 t sugar
1 stick cold unsalted butter, cut into 1/2-inch cubes
3 to 5 T ice water

Blend together flour, salt, sugar, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 3 tablespoons ice water and gently stir with a fork until incorporated.

Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Don't overwork, or pastry will be tough.)

Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to distribute fat. Gather dough together, with a pastry or bench scraper if you have one, and form into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

PB&C COOKIES

2008-10-25T10:33:00.000-07:00

Some may cringe at my use of the acronym PB&C, which I first used to refer to one of my favorite ice cream flavors- Peanut Butter & Chocolate. Well now I'm bringing it into the cookie world, for my Peanut Butter & Chocolate Cookies.

While sitting at my desk at work earlier this week, I found myself intently thinking about the cookie I had picked up from Tom’s Cookies the day before and wondered why I hadn’t become obsessed with these cookies sooner. I wondered how many visits I could make to Tom's a week and how long it would take me to try all of their varieties. My brother informed me that he too, had discovered Tom’s and swore by the peanut butter with peanut butter cup. Then came the thoughts of my next blog entry-peanut butter cookies.

Before digging through my recipe scrapbook, I realized it had been quite a long time since I made peanut butter cookies; probably since before blogging was considered a career. So I did some research to see how I could possibly enhance my existing recipe or maybe even find a new one.

I found one on SmittenKitchen that was adapted from the Magnolia Bakery recipe. I also adapted the recipe a bit myself and have found my new peanut butter cookie recipe.

I highly recommend using 'milk' chocolate chips opposed to the common semi-sweet chip. The mellowness of the milk chocolate goes well with the peanut butter. I also like the modern touch of slightly flattening the sugar coated cookies with a spatula, opposed to using the tines of a fork.

Peanut Butter & Chocolate Cookies adapted from SmittenKitchen

1 1/4 cups all-purpose flour
3/4 t baking soda
1/2 t baking powder
1/4 t salt
1/2 cup unsalted butter, softened
1 cup smooth peanut butter at room temperature
3/4 cup plus 1 T (for sprinkling) granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 T milk
1 t vanilla extract
1 cup milk chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chocolate chips. Place sprinkling sugar in a wide bowl. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Use a fork (for a criss cross pattern) or spatula for smooth top, and slightly press top of cookies, being careful not to over flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

BUTTERNUT SQUASH RAVIOLI

2008-10-02T17:52:00.001-07:00

With the approach of fall comes of variety of squash and the pairing of sweet and savory flavors. A popular dish combining both of these, is Butternut Squash Ravioli topped with Sage Brown Butter Sauce.

I have made these raviolis using three different types of wrappers that vary in complexity, including: wonton wrappers, store bought fresh pasta sheets and homemade pasta dough. The wonton wrappers are the easiest and require no additional cutting. The pre-made pasta sheets require some cutting while the homemade dough is the most labor intensive and requires some measuring, mixing, kneading, rolling and cutting. I rolled the dough out by hand, since I do not have a pasta machine and still had even, thin, pasta sheets.

Many recipes call for peeling and boiling butternut squash in order to cook it. I always halve the squash and roast it in the oven to obtain the soft flesh that yields the puree. If you have ever attempted to peel one, you understand why I prefer this method.

Butternut Squash Ravioli with Sage Brown Butter Sauce

3/4 cup butternut squash puree
1 t olive oil
1 oz. mascarpone cheese
Salt and Pepper
8 T butter
12 to 16 fresh sage leaves
1/3 cup freshly grated Parmigiano-Reggiano

1 package wonton wrappers* or
Fresh store bought pasta sheets ** or
Homemade pasta dough (recipe below)

*Wonton wrappers are available in the refrigerator section of the grocery store
** Fresh pasta sheets are available at gourmet grocery stores

For the Butternut Squash Puree

Preheat oven to 375. Halve butternut squash lengthwise. Rub each half with the olive oil. Season generously with salt and pepper. Bake cut side up in oven, 45 minutes to 1 hour or until tender when pierced with a knife in the thickest part of the flesh. Remove from oven and scoop out and discard the seeds. Scoop out ¾ cup squash into a bowl and mash with a fork to make a smooth puree. Add mascarpone cheese and season to taste with salt and pepper.

If using wonton wrappers, place about 2 teaspoons in the center of each. Wet all 4 edges with cool water and place another wrapper on top. Press around all edges to seal, working from the center towards edges, to force out any air bubbles.

If using pasta sheets or homemade pasta, score each sheet lightly with a knife to mark the individual raviolis. Place about 1-2 tablespoons of filling in the center of each scored square, depending on size of sheet. Slightly wet the edges around each scored square and place another sheet on top. Press around all edges to seal, working from the center out to force out any air bubbles. Cut sheets along scored lines to separate individual raviolis.

Cook the ravioli in salted, boiling water for 3 to 5 minutes, or until the pasta is cooked al dente. Remove from the water and drain.

Note: To freeze ravioli, place on a baking sheet in a single layer. Place in freezer for 30-40 minutes until hard. Remove and store in sealable bag or airtight container.

For the Brown Butter Sauce

Heat a saute pan over medium-high heat and when hot, add the butter and let it melt in 1 spot. (Do not move the pan.) When the butter has begun to brown around the edges, swirl the pan to keep the melted butter from burning and to melt the remaining butter. Add the sage leaves and reduce the heat to medium. Continue to cook until the leaves are crispy, 1 to 2 minutes. Season with salt and pepper. Spoon brown butter over ravioli. Sprinkle with Parmigiano-Reggiano and serve.

Pasta Dough for Ravioli (from Tyler Florence/Food Network)

2 cups all-purpose flour, plus more for dusting
1 t salt
3 large eggs
2 T extra-virgin olive oil

To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoon of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

*Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.

Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.

If you do not have a pasta machine, roll out the dough by hand until about 1/8 inch thick.

SUPER SIMPLE CHEESECAKES

2008-08-31T11:04:00.000-07:00

Let’s see…where do I begin. I have an absolute love for cheesecake, it is overwhelming for me to think about all the great things I can say about it. Well first off, I don’t just like any cheesecake. I definitely prefer a more crumbly texture versus a creamy one, but am pleased with one that falls somewhere between the two.

My obsession with cheesecake falls in line with my love for sushi, in that my favorite cheesecake is served at one of my top rated sushi spots, Blowfish Sushi To Die For in San Francisco. Every time I visit Blowfish, without fail, I order ‘The Gion’ or green tea cheesecake. A friend of mine who also loves this cheesecake contacted Blowfish in an attempt to get the recipe, but was unsuccessful. I have contemplated going to great lengths to get their recipe, including propositioning the chef. What I can decipher from eating it, is that is has a shortbread cookie like crust, with a perfect not too creamy green tea filling, topped with a green tea whipped cream, green tea ice cream and a spun sugar web. Yes, it sounds like overload, but the combination of all these accompaniments make it delectable.

Green tea may be a bit adventurous for some and if that is the case my second favorite cheesecake spot is Stella Pastry Shop in North Beach. They once featured a Mexican Chocolate cheesecake that had a cinnamon spiked chocolate crust and crumbly filling with a chocolate ribbon. These are pretty much the only ‘out of the box’ variations of cheesecake I like. If these aren’t available, I stick with good old plain, with a graham cracker crust.

Over the years I have made some cheesecakes that were quite successful. I usually make them in a springform pan and have enough to feed at least 20-30 people. A few years ago I came across a recipe for individual cheesecakes in Food and Wine magazine and was drawn to the recipe because of its short list of ingredients.

This recipe is very simple and quick and most importantly, the cakes have the perfect texture. They also make a beautiful presentation as they have a chocolate crust and are topped with raspberry preserves. They are baked in foil cupcake liners, so they are easy to transport and the foil wrappers peel off easily, so serving them is a cinch.

This time around, I made a few alterations to the recipe (as pictured above). I used good quality vanilla wafers for the crust, added matcha green tea powder to half of the filling and topped them with a strawberry puree.

Following is the recipe for Mini Black-Bottom cheesecakes from Food and Wine magazine. I have also noted my variations below.

Mini Black Bottom Cheesecakes

Vegetable oil spray
24 plain chocolate wafer cookies
3 T unsalted butter, melted
8 ounces cream cheese, at room temperature
¼ cup sugar
2/3 cup (6 oz.) fromage blanc, at room temperature*
2 large eggs
¼ cup seedless raspberry preserves, warmed

* I found fromage blanc at my regular grocery store, but you may need to go to a gourmet store to find it. If you cannot find it, you can substitute crème fraiche or goat cheese.

Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray.

In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.

Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them three-quarters full.

Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.

VARIATIONS

*Substitute good quality vanilla wafers (available at Trader Joe’s) or graham crackers for the chocolate wafer cookies.

*Add 3 t matcha green tea powder to the filling mixture.

*Instead of topping with raspberry preserves, puree 1 cup frozen strawberries, 2 T water and ¼ sugar in a food processor or blender and spoon on top.

SWEET AND SPICY GLAZED PORK CHOPS

2008-07-28T20:52:00.000-07:00

The foggy summer weather of San Francisco isn't ideal for a BBQ, but I wanted to try out a few new recipes that I thought would be best prepared on a grill.

I picked up some thick cut bone-in pork chops and some smoky dried spices. Then I gathered up what I had in my refrigerator and pantry and came up with a sweet and spicy glaze. If you don't have the chipotles en adobo, you can leave them out as the dried spices will still provide a smoky flavor. The apple cider vinegar can also be substituted with another variety.

I have also provided baking instructions if you want to make these on the stove top/oven.

Chipotle Apricot Glazed Pork Chops

4 thick cut, bone-in pork chops

1/4 c coarse mustard

1/4 c apricot jam

1/4 c apple cider vinegar

2 T honey

1/4 c apple cider vinegar

2 chipotle peppers, plus 2 T adobo sauce (from 1 can of chipotles in adobo)

2 t cumin

1 t chili powder

2 t smoked paprika

5-6 sprigs fresh thyme (leaves removed from stems)

1 t kosher salt

Salt and Pepper

Season the pork chops on both sides with salt and pepper.

In a food processor or blender, combine all the other ingredients and blend until mixture forms a thick marinade.

Divide marinade evenly amongst pork chops, spreading on both sides. Marinate for one hour.

Grill pork chops on the BBQ about 5-6 minutes per side. Let pork chops rest 5 minutes before cutting.

If cooking indoors, preheat oven to 325. Heat 1 T olive oil in an oven proof skillet over medium high heat. Add pork chops and cook about 3-4 minutes per side until browned. Place skillet in the oven and bake 5-10 minutes until center is cooked to desired doneness.

Let pork chops rest 5 minutes before cutting.

CUPCAKE CRAZE

2008-06-28T14:33:00.000-07:00

While I really love the taste and simplicity of boxed cake, I feel guilty when using it, due to the cupcake trend that seems to have exploded in recent years and the number of recipes and varieties out there.

My first attempt at making cupcakes from scratch, was a vanilla cupcake recipe from the Magnolia Bakery cookbook. While I did not have anything to compare the finished product to, having never visited the famed New York bakery, I knew right away that the texture was a little too dense; similar to that of a pound cake. After this experience I shied away from the homemade recipes for a while and went back to my boxed brands.

It wasn't until recently that a friend of mine advised that the key to great cupcakes is a batter that has sour cream. Taking note of this and searching several online sources and the many cupcake blogs, I settled on my trusty source, Barefoot Contessa, for her chocolate cupcakes. This recipe uses sour cream, buttermilk and of course, the best quality cocoa powder you can find. With sour cream AND buttermilk, this recipe was worth me pulling out my Kitchen Aid mixer once again. The results were quite pleasing, yielding a very moist and light cupcake. I piped and spread the cupcakes with a vanilla buttercream and a variety of embellishments from sparkling sprinkles, to pastel varieties to the queen of all toppings - a maraschino cherry.

Chocolate Cupcakes (makes 16-20 cupcakes)

12 T (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 t pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 T brewed coffee
1 3/4 cups all-purpose flour
1 cup cocoa powder
1 1/2 t baking soda
1/2 t kosher salt

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Vanilla Buttercream Frosting

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

1-1/2 - 2 cups powdered sugar, sifted

1/4 cup milk

1 t vanilla extract

Place the butter in a large mixing bowl. Add 1-1/2 cups of the sugar, milk and vanilla. With an electric mixer, beat on medium speed until smooth and creamy, about 3-5 minutes. Gradually add additional sugar as needed, until the icing is thick enough to be of good spreading or piping consistency. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.)

BLUE-RASPBERRY MUFFINS

2008-06-15T12:26:00.001-07:00

I was torn between making a coffee cake or muffins for a Father's Day breakfast. I created a recipe that had the best of both worlds, a blueberry muffin with a streusel topping. After all, what's the best part of a coffee cake...the sugary, buttery, crumbly topping!

When preparing the batter I discovered I did not purchase enough blueberries, but did have some raspberries on hand. I combined the two and the result was a delicious muffin with a crunchy topping, a beautiful hue of purple.

A single variety of berry or a mix would work well in this recipe.

Blue-Raspberry Muffins

2 cups all purpose flour

2 t baking powder

1/2 t salt

3/4 c blueberries

1/2 c raspberries

1/2 cup (1 stick) butter, softened

2/3 cup granulated sugar

2 eggs

1 t lemon zest

3/4 cup milk

2 T all purpose flour

5 T light brown sugar

1/2 t cinnamon

2 T cold butter, cut into pieces

Preheat oven to 375. Grease 12 muffin cups or line with paper muffin liners.

In a medium bowl combine 2 cups flour, baking powder and salt.

In a large bowl beat butter with granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon zest and stir to combine. Stir in dry ingredients, alternating with milk, just until combined. Do not over mix. Fold in berries. Spoon batter into prepared cups. (Batter will be thick).

To make streusel, combine 2 T flour with brown sugar. Add cinnamon. Cut in butter with a pastry blender or two knives, until mixture resembles coarse crumbs. Sprinkle streusel over batter in cups.

Bake 25 minutes or until toothpick inserted in center, comes out clean. Cool muffins for about 10 minutes before removing from pan.

A RUSTIC BBQ

2008-06-13T21:20:00.001-07:00

After spending the weekend updating my patio with new blooms and furniture in time for summer, I invited over a few friends for a rustic, non traditional BBQ. I call it non traditional because it did not include any meat. Well, with the exception of bacon, used to lend a smoky flavor to my trout.

The menu included clams baked in foil parcels, calamari and white bean salad, wild mushroom and margherita pizzas, bacon wrapped trout and pound cake topped with grilled peaches. I was quite pleased with all of the recipes but have specifically featured the recipes for the pizzas and calamari salad below, as they can be prepared and cooked either in or outdoors.

I intended to make my own pizza dough, but because I only had a few hours to shop and prep, I decided to save that challenge for another day. In the end, the store bought dough was great and I will use it again for my next pizza. If you have a Trader Joe's near you, they carry plain, wheat and herbed pizza dough. The herb dough was great for the mushroom pizza and I stuck with the plain for the margherita.

As an optional topping to both pizzas, top them with fresh arugula and a drizzle of a balsamic reduction, after they are cooked.

Wild Mushroom Pizza

1 package herb or plain pizza dough

1 lb assorted wild mushrooms (cremini, oyster, shiitake), roughly chopped into 1/2" pieces

1-1/2 cups grated Fontina cheese

4 T butter

4-5 sprigs fresh thyme

3 T olive oil

1 clove garlic, minced

Salt and Pepper

1 cup arugula, roughly chopped (optional)

1/2 cup balsamic vinegar (optional)

Preheat oven to 400.

Follow instructions on dough package for letting dough rest at room temperature. Divide dough in half. Stretch/Roll dough into rounds of desired size and thickness. Place crusts on a preheated pizza stone or cookie sheet and bake about 4 minutes per side, until slightly firm and no longer doughy. Remove crusts and allow to cool.

In a small bowl combine olive oil and garlic.

In a large saute pan over medium-high heat, melt the butter. Add the mushrooms and the leaves from the thyme springs. Continue to cook until the mushrooms are soft, about 10-12 minutes. Season with salt and pepper.

Brush the crusts with the garlic infused olive oil. Top with 2/3 of the cheese. Follow with the mushrooms. Top with remaining cheese.

Cook pizza on the grill until the crust is crisp and the cheese is melted. (Close the lid on the BBQ to melt the cheese). To cook in the oven, cook at 400 for about 15 minutes or until crust reaches desired crispiness. Top with arugula and balsamic reduction, if desired.

To make the balsamic reduction, put vinegar in a saucepan and cook over medium-high heat until reduced to a thick syrup like consistency. Drizzle on pizza.

Margherita Pizza

1 package plain pizza dough

2-1/2 cups mini heirloom or cherry tomatoes, halved

1/2 cup grated Parmesan cheese

3 T olive oil

1 clove garlic, minced

1/2 cup fresh basil, finely chopped

1 cup arugula, roughly chopped (optional)

1/2 cup balsamic vinegar (optional)

Preheat oven to 400.

In a small bowl combine olive oil and garlic.

Brush the crusts with the garlic infused olive oil. Top with Parmesan cheese. Follow with the tomatoes and then basil.

Cook on the grill until the crust is crisp. To cook in the oven, cook at 400 for about 15 minutes or until crust reaches desired crispiness. Top with arugula and balsamic reduction, if desired.

To make the balsamic reduction, put vinegar in a saucepan and cook over medium-high heat until reduced to a thick syrup like consistency. Drizzle on pizza.

Calamari and White Bean Salad

3 cups arugula

3/4 lb calamari bodies (not tentacles)

1 15 oz can cannelini beans, drained and rinsed

1-1/2 cups chicken broth

1/4 cup olive oil

2 T white wine or champagne vinegar

1 t Dijon mustard

1 small shallot, minced

Juice of 1 lemon

1 T olive oil

3-4 sprigs fresh rosemary

1 T fresh Italian parsley, roughly chopped

Salt and Pepper

In a saucepan, combine the cannelini beans, chicken broth and rosemary sprigs. Bring just to a boil and remove from heat. Let sit 20- 30 minutes. Drain, reserving beans and discarding liquid.

Slice one side only of the calamari bodies into 1/2" segments, leaving the other side whole and uncut. An easy way to do this is to insert a wide knife into the calamari body. With another knife, cut one side of the calamari into 1/2" segments. The knife inserted into the tube, prevents the cuts from going through to the other side, while keeping the body whole. Remove the knife.

To make the calamari marinade, combine lemon juice, 1 T olive oil and parsley in a bowl. Add calamari and marinate 10-15 minutes.

To make vinaigrette for salad, combine vinegar, mustard and shallot in a bowl. Add olive in a steady stream, while constantly whisking. Season with salt and pepper.

Place arugula on a large platter. Pour vinaigrette on top and toss to combine. Arrange beans on top.

Place calamari on the grill, reserving marinade. Grill 3-4 minutes per side, until calamari begins to curl and turns opaque. Remove from the grill and return to reserved marinade. Toss calamari in marinade and add to salad. If cooking on the stove top, heat 1-2 T olive oil in a saute pan and follow instructions above, cooking 4-5 minutes per side.

DERBY DAY CHILI

2008-05-04T20:32:00.000-07:00

I'm not sure if chili is one of the signature dishes of the Kentucky Derby, but I was in the mood for some spicy chili and it happened to be Derby day, so I figured this was the perfect name for my new chili recipe.

I highly recommend seeking out canned chipotle peppers in adobo sauce, available in the 'International' aisle of any grocery store. They add a great smoky flavor and spiciness to the chili.

Of course there are always a wide array of toppings for chili, but I keep mine pretty simple with a touch of grated cheese and Tostitos Scoops for dipping.

This recipe has been labeled 'Quick to Fix', because while the instructions below recommend 2 hours cooking time for optimum flavor, it is done and still tastes great in just 30 minutes.

Either way, 30 minutes...2 hours... it's pretty darn good!

Derby Day Chili

2-1/2 lbs ground turkey (or beef)
1 yellow onion, diced
2 cloves garlic, minced
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
2 15 oz cans light red kidney beans (drained and rinsed)
1 15 oz can pinto beans (drained and rinsed)
1 12 oz bottle beer ( I used Newcastle Brown Ale)
1 chipotle pepper chopped, plus 1T adobo sauce
1 T chili powder
1 t dried oregano
1 t cumin
1/8 t cayenne pepper
4 T olive oil
Salt and Pepper

In a large pot heat 2T olive oil over medium high heat. Add the turkey and cook until browned. Season with salt and pepper. Remove the turkey and any liquid from the pot into a separate bowl.

Heat the remaining 2T olive oil in the pot then add the onions. Cook until soft and translucent about 7-8 minutes. Add the minced garlic and cook one more minute, making sure the garlic does not burn. Pour the beer into the pan and increase the heat to high. Allow the beer to come to a boil, while scraping up the bits on the bottom of the pan. Add the tomato sauce, diced tomatoes, beans, chipotle and adobo sauce, chili powder, oregano, cumin, cayenne and turkey and reserved liquid to the pan. Once the mixture comes to a bowl, reduce the heat to a simmer and over.

Cook about 1-1/2 to 2 hours. Serve with your favorite toppings.

MEYER LEMON TART

2008-05-03T09:49:00.000-07:00

After hearing so much hype about Range restaurant in San Francisco, I finally had a chance to try it out for myself.

While I wasn't quite happy with my entree selection, I was overwhelmed by our dessert - a Meyer Lemon Tart. I love lemon desserts and devouring this tart reminded me that I have not spent enough time exploring lemon recipes or utilizing the Meyer lemons I gather from my parents trees every year.

After a lot of day dreaming and research, I found the perfect recipe. I made some modifications in hopes of recreating the dessert I had at Range; one with a very flaky crust and creamy yet tart filling.

Meyer Lemon Tart

For the Pâte Sucrée crust (makes 2 crusts)

1/4 cup heavy cream
3 large egg yolks
2 -3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1/4 t salt
2 sticks unsalted butter

For the Filling

5 large eggs
3 large egg yolks
1 cup plus 1 tablespoon granulated sugar
1 cup Meyer lemon juice
1/4 cup heavy cream
10 T cold unsalted butter, cut into small pieces
Pinch of kosher salt

For the crust

Whisk the cream and egg yolks together in a small bowl.

In a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and butter on medium speed until you have a coarse meal. Gradually add the cream and yolks and mix until just combined. Do not overwork the dough.

Transfer the dough to a large work surface and bring it together with your hands to incorporate completely. Divide the dough in half and shape into 1-inch-thick discs. Wrap one of the discs and freeze for another use.

Place the dough on a lightly floured work surface. Sprinkle more flour on top of the dough and roll it out into a 1-inch-thick circle, flouring as necessary. Starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over a 10-inch tart pan. Gently fit the dough into the pan, making sure to press it into the corners with your fingers. To remove the excess dough, roll the rolling pin over the top of the tart pan. Chill for 1 hour.

Preheat the oven to 375°F (190°C).

Remove the tart pan with the pâte sucrée from the refrigerator. Prick the bottom with a fork and line it with a piece of parchment paper. Fill the lined tart shell with beans or pie weights and bake 15 minutes, until set. Take the tart out of the oven and carefully lift out the paper and beans. Return the tart to the oven and bake another 10 minutes, until the crust is an even golden brown. Set aside on a rack to cool completely.

For the filling

While the crust is cooling, make the curd. Whisk the eggs, yolks, sugar, and lemon juice together in a heavy-bottomed saucepan. Cook over medium heat, stirring continuously with a whisk, until the lemon curd has thickened to the consistency of pastry cream and coats the back of the spatula. Stir in the heavy cream and remove the pan from the heat.

Add the butter a little at a time, stirring to incorporate completely. Add the salt. Let the curd cool about 10-12 minutes and then strain it into the prepared tart shell. Chill the tart in the refrigerator at least 3-4 hours.

Top with whipped cream if desired.

SUMMER BERRY PUDDING

2008-03-24T15:35:00.000-07:00

I first tried this dessert when my friend Maryann made it for a dinner party she hosted. I thought it would be the perfect light and refreshing ending to Easter dinner. I made some minor changes to the recipe, which is originally from the Barefoot Contessa cookbook. If you do not have the specific size souffle dish that is called for in the recipe, you can substitute another containter or bowl of a similar size. Also, if you can't find brioche, you can use sliced white bread.

Summer Berry Pudding

1 pint fresh strawberries, hulled and sliced
1-1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries

1 loaf brioche or egg bread (1 to 1 1/2 pounds)

Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries Slice the bread in 1/2-inch-thick slices and remove the crusts.

In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.

Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.

Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with lavender whipped cream.

Lavender Whipped Cream

1 cup heavy cream
1 T dried lavender (crushed in a mortar & pestle)
1 T powdered sugar

Heat the cream in a saucepan over medium heat just until bubbles form around the edges. Remove from heat and stir in lavender. Let steep 30 minutes. Strain cream through a fine mesh seive and chill in refrigerator about 1-2 hours.

Once cool, pour cream into mixing bowl and beat with electric mixer until soft peaks form. Beat in powdered sugar.

THAI BEEF SALAD

2008-01-19T19:45:00.001-08:00

Before I ventured into the arena of cooking Asian cuisine, I had to decide if I wanted to enter into a new realm of condiments, sauces and spices that I would have to seek out and store in my pantry.

After having experimented with Chinese, Japanese, Thai and Vietnamese dishes, I found that the impact of the few ingredients I committed to buy and keep on hand has been well worth it.

One of these ingredients is featured in my Thai Beef Salad recipe and is the one you would probably be the least enticed to purchase - Fish Sauce. While you may be turned off by its name and quite pungent smell; this salty liquid adds great flavor to many Asian dishes and in my opinion, cannot be ‘substituted’ by any other sauce or condiment. An added benefit is that it can be found in the Asian section of any grocery store.

The following salad is similar to those I have tried at Thai, Vietnamese and fusion restaurants. I adapted the recipe to utilize ingredients that can be found at any grocery store, and best of all, I was able to prepare it in about 20 minutes.

Thai Beef Salad

1 Sirloin or New York Strip steak, cut into thin slices
Juice of 1 lime
2 T fish sauce
3 t brown sugar
1 clove garlic, crushed
1 lemongrass stalk, white part only, finely sliced
1 small fresh red chili, thinly sliced (seeds discarded)*
15-20 fresh mint leaves
½ cup diced tomatoes, or cherry tomato halves
½ English cucumber, sliced thinly
1 green onion, thinly sliced
3 cups Napa cabbage, very thinly sliced (crosswise) or shredded
¼ cup crushed/chopped toasted peanuts
1 T oil

* The red chili, even without the seeds, adds quite a bit of heat. Omit it if you don’t like your food too spicy.

Heat the oil in a skillet over high heat. Add the beef and cook to medium, about 4-5 minutes. Remove from heat and let cool.

Combine the lime juice, fish sauce, brown sugar, garlic, lemongrass, chili and stir to dissolve the sugar. Add the green onion and mint. Add the beef to the mixture and chill for 15 minutes. Add the cucumbers and tomatoes and toss well.

Arrange the cabbage on a serving platter and top with beef mixture. Sprinkle with the crushed peanuts.

Note: I find the texture of raw lemongrass a little tough, but it adds great flavor. If you want to remove the lemongrass before eating, cut it into larger slices and then remove it from the sauce prior to pouring on top of the cabbage.

PARMESAN RISOTTO

2007-12-24T13:57:00.000-08:00

Risotto is what I consider a true 'comfort food'. It recently became one of more popular recipes when I discovered the two key ingredients for its success. The first is white wine, which aids in releasing the starch from the rice. The second is butter, which must be stirred into the finished product. Both of these ingredients ensure a rich and creamy texture.

I served the risotto topped with slices of pork tenderloin, scallions and a balsamic reduction (created by boiling balsamic vinegar on high heat until reduced to a syrup like consistency).

Parmesan Risotto

2 T olive oil
1 large shallot diced
1 cup arborio or risotto rice
1/2 cup white wine
1/2 cup grated parmesan cheese , plus more for sprinkling
1 T butter
4 cups chicken broth

Pour chicken broth into a saucepan and bring to a boil. Reduce to a low simmer to keep warm.

In a separate saucepan heat olive oil and 1/2 T butter in a large saucepan over medium high heat. Add shallot and cook until soft and translucent about 4-5 minutes. Add rice and stir to combine. Add wine and cook until all wine is absorbed about 5 minutes. Add 1 cup of warmed chicken broth and stir. Let rice cook until almost all the broth is absorbed.
Continue to add broth one cup at a time, allowing all the liquid to be absorbed between additions. After all 4 cups of broth have been added and absorbed, stir in remaining butter and parmesan cheese.

Divide risotto into serving bowls and sprinkle with parmesan cheese.

PORK TENDERLOIN

2007-12-23T21:00:00.000-08:00

I enjoy Pork Tenderloin because it is a rather lean meat, full of flavor, easy to prepare and can be served in a variety of ways. Mine is presented with creamy polenta, sauteed chard, and cranberry sauce. I have also served it with a variety of starches and sauces, such as a balsamic fig reduction and cherry compote.

I recommend marinating the pork overnight, but if you're limited on time, 1 hour is sufficient.

Pork Tenderloin

1 Pork Tenderloin (one usually contains 2 pieces)
4 T olive oil
2 sprigs fresh rosemary or 5-6 sprigs fresh thyme

Kosher Salt and Pepper

To marinate the pork, season with salt and pepper and place in a sealable bag with 2 T olive oil, and herb sprigs. Marinate for at least 1 hour or overnight.

Preheat oven to 375.

Heat remaining 2 T olive oil in an ovenproof skillet over medium high heat. Remove pork from bag and add to skillet. Sear on all sides until browned, at least 5 minutes per side.

Place skillet in oven and cook pork 25-30 minutes. Remove from oven and transfer pork to cutting board. Let meat rest 5-7 minutes before slicing. I recommend 1/2 inch thick slices on the diagonal. Transfer to serving platter.

CHILE RELLENO CASSEROLE & SPANISH RICE

2007-12-23T20:25:00.000-08:00

I've received many requests for quick and easy recipes that can be made during the week and don't require a multitude of specialty ingredients. While I love to challenge myself to new and sometimes complex recipes, the majority of my time in the kitchen is usually spent making quick and healthy dishes.

The following casserole recipe can be adapted easily to serve more people and couldn't be simpler to prepare.

Chile Relleno Casserole (Serves 2)

7 oz canned whole green chiles *

2/3 cup grated Mexican cheese blend or any variety cheese

3 eggs

1/2 cup of milk

1/8 cup flour

Salt and Pepper

Salsa and/or hot sauce

*Available in the Mexican aisle of the grocery store

Preheat oven to 325.

Cut a slit in the side of each chile and stuff with one tablespoon cheese. Arrange stuffed chiles on bottom of buttered casserole dish. Sprinkle remaining cheese on top.

In a bowl, beat the eggs, milk and flour until foamy and light, about 4-5 minutes. Pour over chiles in casserole dish. Bake for 30 minutes or until egg mixture is set.

Spanish Rice

1/4 cup yellow onion, diced

1 cup white or brown rice

1 cup low-sodium chicken broth

1 cup tomato sauce

1 T olive oil

Combine tomato sauce and broth in saucepan and bring to a boil. Add rice and cook according to package instructions.

When rice is cooked, pour into a separate bowl. In the same saucepan used to cook the rice, heat olive oil on medium high heat. Add diced onion and cook until soft and translucent, about 5-7 minutes. Pour cooked rice back into the saucepan with onions, and stir to combine. Remove from heat and serve alongside Chile Relleno Casserole or your favorite Mexican dish.

THANKSGIVING TART

2007-11-26T10:55:00.001-08:00

For Thanksgiving this year I created a fruit tart using apples, pears and cranberries; as they are the fruits of the season and also lend themselves to a festive and colorful presentation. The tartness of the cranberries paired nicely with the sweetness of the pears and spiciness of the gingersnap crust. I recommend serving it with fresh whipped cream, custard or vanilla ice cream.

Apple, Pear and Cranberry Tart

Crust

2 cups ground gingersnap cookies
6 T unsalted butter, melted

1/2 t cinnamon

1/4 t fresh grated nutmeg

1/4 t ground cloves

Filling

3 Bosc pears, thinly sliced lengthwise

4 Golden Delicious apples, thinly sliced lengthwise

1/2 cup fresh cranberries

4 T unsalted butter

1/4 cup spiced apple cider or apple juice

4 T sugar

Preheat oven to 325.

In a medium bowl, combine cookie crumbs, cinnamon, nutmeg and cloves. Add melted butter and stir with a fork until evenly moistened. Press mixture onto bottom and sides of 9-inch-diameter removable-bottom tart pan . Bake crust about 8 minutes. Cool.

Increase oven temperature to 350.

In a saucepan over medium high heat combine cranberries, butter, apple cider and 2 T sugar. Bring to a boil and cook stirring occasionally until mixture has thickened and reduced slightly, about 5-6 minutes. Remove from heat and let cool. Mixture will thicken further upon standing.

Starting at the outer edge of the tart pan, begin arranging apples, overlapping each slice by about half. Continue until all apples are used. Then starting about halfway to the center of pan, begin arrange pear slices, overlapping by half and continue all the way to center. Spoon cranberry, butter mixture on top, arranging cranberries evenly on top.

Bake for 35 minutes. Let stand 15 minutes before slicing.

MORE PUMPKIN

2007-11-03T12:31:00.001-07:00

If you made my recipe for pumpkin cookies, you might be wondering what to do with the leftover pumpkin puree. I refrigerated mine for a few days and this morning used it to make a quick and easy stack of pumpkin pancakes. The following recipe yields four large pancakes. They are great with a dusting of powdered sugar and warm maple syrup.

Pumpkin Pancakes

1-1/4 cups all-purpose flour

2 T brown sugar

1 t baking powder

1 t baking soda

1 t ground allspice

1 t ground cinnamon

1/4 t ground ginger

1/4 t fresh grated nutmeg

1/2 t salt

1 cup milk

3/4 cup pumpkin puree

1 egg

1 T vegetable oil

1 T vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar.

Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, nutmeg and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

TRICK OR TREATS

2007-10-29T18:53:00.001-07:00

I like just about anything flavored with pumpkin, from granola and muffins to lattes and ice cream. With Halloween just a few days away, I was inspired to try a recipe that featured it as the main ingredient.

Bite size pumpkin cookies seemed like the perfect sweet and spicy treat to accompany my tricks. The following recipe produces a soft, cake-like cookie and is topped with a creamy, rich brown butter frosting.

Pumpkin Cookies with Brown Butter Frosting

Cookie
2-1/2 cups all-purpose flour
1 T baking powder
1 t salt
1 t allspice
1/2 t cinnamon
1/4 t ginger
4 T unsalted butter, softened
1-1/2 cups firmly packed light brown sugar
2 large eggs, at room temperature
1 cup canned pumpkin puree
2 t vanilla extract

Frosting
2 cups confectioners' sugar
3 T milk
1 t vanilla extract
3 T unsalted butter

Preheat oven to 375.

For the cookies
In a small bowl, combine the flour, baking powder, salt, allspice, cinnamon and ginger. Set aside.

In a large bowl, cream the butter and sugar until evenly combined. Add the eggs, pumpkin and vanilla and beat well. Add the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking. Bake for 12 minutes. Cool the cookies on the sheets for 10-12 minutes and then remove to a wire rack to cool completely.

For the frosting
Place the sugar, milk and vanilla in a small bowl. Set aside. In a small saucepan over medium-high heat, cook the butter until lightly browned and about 3-5 minutes. Remove from the heat, add to the other ingredients and beat until smooth and creamy. Cover until ready to use.

When the cookies are completely cool, spread a generous amount of frosting on each cookie. Let the icing set before stacking the cookies or they will stick together.

RISE AND SHINE

2007-10-14T12:48:00.001-07:00

My Sunday mornings usually begin with a run down to Crissy Field, followed by a skim latte and a gigantic breakfast. Well, by the time I usually cook and eat it, probably more appropriate to call it brunch.

This Sunday morning I had a fruit basket full of apples that I picked up the previous day while visiting my friend Maryann. Her dad has quite an expansive orchard and was more than happy to send me home with some of his bounty.

As I have mentioned in some of my other posts, one of my favorite sources for recipes is Williams Sonoma. Even more enticing than their website, is the catalog they send to your house that usually includes a few mouth watering recipes. I have gathered quite a large collection of them over the years. While the Ebelskivers are at the top of my ‘To Cook’ list, I still have not invested in the appropriate pan to make them, so on this Sunday morning I chose to make the Dutch Apple Pancakes. I cooked the pancakes in mini tapas pans (see below), but if you don’t have these, any oven proof skillet will work. I also increased the amount of apples and diced them instead of cutting them into long slices, as their recipe calls out. The only challenge of this recipe is refraining from eating the all the apples as you chop them.

Dutch Apple Pancakes

1 T unsalted butter
2 large Granny Smith apples, peeled, cored and diced into ½” pieces
3 T granulated sugar
1/2 t ground cinnamon
3 eggs
3/4 cup all-purpose flour
3/4 cup milk
1 T sour cream
1/8 t salt
1 t grated lemon zest
Confectioners’ sugar for dusting

Preheat an oven to 400ºF. Spray two 6 1/2-inch tapas pans or an ovenproof skillet with nonstick cooking spray.

In a nonstick sauté pan over medium heat, melt the butter. Add the apple, granulated sugar and cinnamon and sauté, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5 minutes. Remove from the heat and set aside.

In a large bowl, whisk the eggs until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and whisk just until a smooth batter forms. Immediately divide the batter between the prepared pans. Divide the apple mixture between the pans, trying to keep the apple on top of the batter. Bake until the pancakes are puffed and golden brown, 15 to 20 minutes.

Dust with confectioners’ sugar and serve immediately.

BABY CAKES

2007-10-04T20:42:00.000-07:00

Today my office hosted a pot luck baby shower for my friend and co-worker Phoebe. I usually sign up for the ‘dessert’ category at most pot lucks and this time chose to practice my very amateur piping skills and made a cake to celebrate the occasion.

I wanted to use flavors that would appeal to most tastes, which left me with an array of options. I knew I wanted to use cream cheese frosting, because after all, who doesn’t love it. Now I needed to come up with a good cake base to accompany it. There is the traditional carrot cake that is usually paired with this frosting, but with the approach of fall and the holidays around the corner, I figured everyone would be getting their fill of similar spicy sweets.

I decided to browse one of my newer cookbooks, ‘More from Magnolia’, featuring recipes from the famous Magnolia Bakery in New York City. While I have not had the pleasure of visiting this well known establishment, I have read great reviews and figured I couldn’t go wrong with a recipe from their book. I chose their most popular, vanilla cake and alternately filled the layers with blackberry jam and the cream cheese frosting. I decorated the cake with a ruffle technique using a leaf tip and topped it off with lollipops and animal cutouts.

Vanilla Cake

1-½ cups self-rising flour

1-¼ cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 t vanilla extract

Filling

½ cup seedless blackberry jam (stirred until smooth)

Cream Cheese Frosting

1 lb (two 8-oz. packages) cream cheese, softened and cut into small pieces

6 T unsalted butter, softened and cut into small pieces

1-½ t vanilla extract

5 cups sifted confectioners’ sugar

For the Cake

Preheat oven to 350 degrees. Grease two 9-inch round cake pans.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth, at least 3 minutes. Add the sugar gradually and beat until fluffy, 3-4 minutes. Add the eggs one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Divide the batter between the two pans and bake for 30-40 minutes, or until a cake tester inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 15 minutes. Remove from the pans and cool completely on a wire rack before icing.

For the Cream Cheese Frosting

In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Add food coloring if using. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.

To Assemble the Cake

Once the cakes are cooled cut each in half horizontally with a serrated knife. Pipe a ring of cream cheese around the outside top edge of the first layer. This creates a ‘dam’ and will prevent the jam filling from leaking out.

Spread half of the jam within the dam. Place the next layer of cake on top and spread with the cream cheese frosting. Place the third layer on top and repeat the process creating the dam and spreading with blackberry jam. Top with the final cake layer.

Frost the sides and top of the cake with a thin layer of the cream cheese frosting. To make the ruffled design, put remaining frosting into a piping bag fitted with a leaf tip. Weave back and forth creating an ‘S’ pattern about ½” wide. Repeat all the way around the cake.

LATIN FLAVOR

2007-10-02T17:36:00.000-07:00

At a recent family gathering, I cooked a theme dinner of Latin flavors that started with a Shrimp and Scallop Ceviche followed by Fish Tacos with Baja Cream.

Ceviche is one of my favorite seafood dishes and I love to try all the different combinations. For those of you that also live in San Francisco, Fresca and Limon are two great restaurants that offer several varieties of ceviches with a broad range of ingredients from lime juice and coconut milk to yams and Peruvian corn. While I wasn’t able to find the same specialty ingredients they use to make their ceviches, I stuck to a more traditional method using a variety of citrus juices and served it with warm tortilla chips.

For the fish tacos, I like to place a variety of toppings on a plate and let everyone build theirs as they fancy. I think it is important to use good quality white corn tortillas and heat them thoroughly to make them soft and pliable.

Shrimp and Scallop Ceviche

½ lb. bay scallops
½ lb. medium sized shrimp (deveined and butterflied)
1 ear white corn
¼ cup red onion, diced
½ mango diced (medium ripeness)
2 jalapenos diced (membrane and seeds removed)
Juice of 2 limes
Juice of 1 lemon
Juice of 1 orange
Restaurant Style Tortilla Chips
1-2 t Kosher Salt

Preheat oven to 350.

Cut each shrimp into 2 pieces. Rinse the shrimp and scallops and place in a bowl. Add the lime, lemon and orange juices. Stir to combine. Cover with plastic wrap and let sit 20 minutes.

Cut the kernels of corn off of the cob. Add the corn, onion, mango and jalapeno to the seafood. Let sit another 10 minutes or until the shrimp is pink and scallops are opaque and cooked through. Add salt and stir to combine.

Arrange the tortilla chips in a single layer on a cookie sheet. Bake 5-7 minutes until warm and fragrant. (Watch them closely as they can burn quickly). Remove from oven and serve with ceviche.

Fish Tacos with Baja Cream

1 lb Mahi Mahi
2 limes
*3 t Herb Seasoning containing Oregano and Sea Salt (see note)
2 T olive oil
2/3 cup sour cream
1/3 of a red cabbage, very thinly sliced
½ avocado sliced
½ cup coarsely chopped cilantro
½ cup crumbled cotija cheese (available at specialty grocery stores)
White Corn tortillas

*Note-I was able to find a meat seasoning blend that contains sea salt, oregano, paprika, pepper, celery, garlic, onion, rosemary, parsley. If you can’t find a similar seasoning use 3 teaspoons each of kosher salt and oregano and combine in a bowl.

Rinse the mahi mahi and place in a sealable storage bag. Add 1 tablespoon olive oil and 2 teaspoons herb seasoning. Let marinate about 30 minutes.

Place sour cream in a bowl. Add juice of 1 lime and 1 teaspoon of herb seasoning. Gently beat with a whisk until smooth. Add more seasoning as needed, to taste.

Cut the remaining lime into 4 wedges. Add the juice of one wedge to the fish right before cooking. Arrange the remaining wedges on a platter with cilantro, avocado and cheese.

Heat 1 T olive oil in a skillet over high heat. Add the marinated fish with lime juice. Cover with a lid and cook 3-4 minutes per side until opaque and flaky and cooked through. While the fish is cooking, heat a nonstick skillet over high heat and warm the corn tortillas; flipping often to heat through.

To serve, cut fish into pieces and place on top of warm tortillas. Top with cabbage. Let your guests add the other ingredients to their taste and top with the Baja cream.

ICE CREAM, YOU SCREAM

2007-09-17T08:43:00.000-07:00

I stop by my neighborhood Swensen’s quite often for a scoop of ‘Light’ Mint Chip on a sugar cone. Although this shop is convenient, I have to say that Baskin Robbins is at the top of my list for the best mint chip. They get my top rating because of the thin chocolate flecks that are evenly distributed throughout the scoop and as an added plus, don't get stuck in your teeth like some of the larger chocolate chunks found in other brands.

Upon browsing the Williams-Sonoma website, I came across an interesting recipe for this ice cream that involves combining chocolate and oil in a double boiler and adding it to the cream while the ice cream maker is running. This causes the chocolate to break up, creating those small flecks. The first time I made it, I followed the recipe exactly and used fresh mint. But for my second attempt, I wanted to achieve a more ‘classic’ peppermint taste that is derived from using an extract. Following is the adapted recipe:

Mint Chip Ice Cream

1-1⁄2 cups milk
1-1⁄2 cups heavy cream
4 egg yolks
1⁄2 cup plus 2 T sugar
Pinch of salt
1 ½ t peppermint extract
1 or 2 drops green food coloring (optional)
1 or 2 drops blue food coloring (optional)
3 oz. bittersweet chocolate, finely chopped
2 t canola oil

In a heavy 2-quart saucepan over medium heat, combine the milk and 1 cup of the cream. Cook until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat.

In a bowl, combine the egg yolks, sugar, salt and the remaining 1⁄2 cup cream and whisk until smooth. Gradually whisk about 1⁄2 cup of the warm milk mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl. Stir in the peppermint extract and food colorings.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

About 1 hour before freezing the ice cream, in the top of a double boiler over barely simmering water, melt the chocolate, stirring until it is melted. Then stir in the oil. Transfer to a small pitcher and let cool to room temperature.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. When nearly frozen and the consistency of thick whipped cream, add the chocolate while the machine is churning or stop the machine temporarily, add the chocolate and restart to mix. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

SOLE SEARCHING

2007-09-02T09:23:00.000-07:00

My good friend Helena contacted me the other night in search of a recipe for Sole. While I don't claim to be the next James Brown, I do have a few recipes that can be thrown together for a quick weeknight meal. The first and second recipes, Pan Fried Sole and Sole with Breadcrumbs, have great texture, which is my key requirement when cooking and eating. The third recipe, Sole en Papillote (parchment paper), produces a more tender, soft texture and makes an impressive presentation. I like to serve these with a squeeze of fresh lemon, rice and vegetables. When I’m nostalgic for my days abroad in London, I eat the breaded Sole with Malt Vinegar and Oven or Sweet Potato Fries.

Pan Fried Sole

Sole
Extra Virgin Olive Oil
Butter
Minced Garlic
Kosher Salt and Fresh Ground Pepper

Rinse the fish and season both sides with salt and pepper. Melt the butter in a frying pan over medium high heat. Add the olive oil and minced garlic. Sautee for 1-2 minutes being careful that the garlic does not burn. Add the fish and cook 4-5 minutes per side (depending on thickness). The fish is done when the inside is just opaque and flakes.

Sole With Breadcrumbs

Sole
Breadcrumbs
Garlic Powder or Herb Seasoning (optional)
Extra Virgin Olive Oil
Butter
Kosher Salt and Fresh Ground Pepper

Rinse the fish and season both sides with salt and pepper. Combine the breadcrumbs in a shallow bowl with the salt and pepper and garlic and herbs (if using). Add the fish and coat both sides with the mixture. Melt the butter with the olive oil in a frying pan. Add the fish and cook 4-5 minutes per side (depending on thickness). The fish is done when the inside is just opaque.

Sole en Papillote

Sole
1-2 Zuchinni, julienned (cut into thin strips)
1 Yellow Onion, thinly sliced
Extra Virgin Olive Oil
White Wine
Kosher Salt and Fresh Ground Pepper
Parchment Paper (NOT Waxed Paper)

Preheat oven to 400º. Tear off enough Parchment Paper so it can be folder over, to create a pouch for the fish and have about 6-7” of overlap. You will need one piece of parchment paper for each piece of fish. Place the zucchini and onion in the center of the paper. Place the fish on top of the vegetables. Season with salt and pepper. Add a drizzle of olive oil and a splash of white wine. Fold the paper over the fish so the edges of the paper line up as close as possible. Starting in one corner, fold and twist both layers of the paper together to create and air tight pocket. Continue to do this all the way around all three raw edges of the paper. Your finished result should look something like a half moon. Place the parcels on a baking sheet and bake 15-20 minutes (depending on thickness). For an extra nice presentation, place the parcel on a plate and cut it open at the table when served.

STOCK UP

2007-09-01T18:27:00.000-07:00

One of the requirements of most good chefs is using a homemade stock or broth, especially when making soups. I decided to try an Asian broth recipe from one of my favorite cookbooks, ‘Hot Sour Salty Sweet’, with the intent of making a large batch and using it for various recipes. The broth turned out to be tangy and delicious and very easy to prepare. It can also be frozen for several months.

Any or all of the following can be added to the broth for a tasty Asian soup: Baby Bok Choy, Green Onions, Mushrooms, Spinach, Beaten Egg, Diced Tofu, Somen (or any Asian noodle), Shredded Chicken (that was used to make the stock).

Basic Southeast Asian Broth

1 Whole Chicken or 3 to 4 lbs. (I used chicken breasts with skin)
Water to cover
6 Cloves Garlic, peeled
2 Shallots, halved About
10 Peppercorns
3 Slices Ginger (about 1” thick)
1 Bunch Cilantro
Salt and/or Thai Fish Sauce to taste

Rinse the chicken well. Place in a large heavy pot and add cold water to cover. Bring to a boil, then reduce to a simmer, skimming off and discarding any foam that comes to the surface. Add all the remaining ingredients except the salt/fish sauce; stir well to wet them and simmer, half-covered for about 40 minutes.

Place a sieve over a large bowl and strain the broth. Let the broth cool completely,then pour it into or more containers. Cover and refrigerate. After several hours, a layer of fat will have solidified on the surface; skim it off and discard. You can use the broth immediately or refrigerate it for up to 3 days or freeze for up to 3 months. You can season it after skimming off the fat or instead wait and season it with salt and/or fish sauce just before you use it.

GETTING TOASTY

2007-09-01T17:51:00.000-07:00

A Labor Day BBQ amongst friends presented the perfect opportunity to attempt an angel food cake dessert. I have experimented with angel food cake recipes in the past, but found the rubbery, sponge like loaf to be lacking texture, at least by my standards. It wasn't until I ate a toasted version at Bistro Don Giovanni in Napa, that I found myself craving this dessert. At this restaurant, they served the toasted cake with macerated berries and crème anglaise. Following is my recipe for Toasted Angel Food Cake with Mixed Berries and Lavender Cream. If you do not have access to a BBQ grill, toast the cake in a 375º oven until golden on each side.

Toasted Angel Food Cake with Mixed Berries and Lavender Cream

Angel Food Cake cut into 3” slices (I use a store bought cake)
2 T butter, softened
1 bag frozen mixed berries, thawed
2-3 T sugar
*1 pint whipping cream
1 T dried lavender (make sure it is the edible kind)

For the Lavender Cream
Crush the lavender in a mortar and pestle. Transfer to a bowl and add ¼ cup whipping cream. Heat over the stove (or microwave about 30 seconds) until lukewarm, not hot. Let lavender and cream steep about 30 minutes. Strain cream mixture through a sieve. Discard lavender. Combine steeped cream with remaining pint of whipping cream. Beat with an electric mixer until soft peaks form.

For the Berry Topping
Combine the berries and their juice with the sugar and set aside.

For the Toasted Cake
Brush each slice of cake (on both sides) with a thin layer of butter. Place on the grill and cook a few minutes per side until lightly toasted.

To assemble, place cake on a plate and top with berries and whipped cream.

*Vanilla ice cream can be substituted for the lavender cream.

TASTY BITES

2007-08-26T08:48:00.000-07:00

I always seem to be stumped when it comes to making an easy appetizer for a dinner party or soiree. I came across this recipe in a Buitoni pasta ad and skipped over it at first because it seemed so… not homemade. But, the beautiful presentation and ease of preparation enticed me to give it a second glance. The result was a delicious appetizer that can be prepared ahead of time, cooked quickly and served warm when your guests arrive.

Baked Ravioli Bites

2 packages cheese ravioli (refrigerated not frozen)
2 beaten eggs
¾ cup breadcrumbs
Garlic Powder or Herb Seasonings (optional)
1/2 cup pesto
Cherry Tomatoes, halved
Salt and Pepper

Preheat broiler. Cook ravioli according to package directions. Pour the breadcrumbs into a shallow bowl and season with salt and pepper and garlic and herbs (if using). Dip the ravioli in the beaten egg and then into the bowl with breadcrumbs. Coat both sides of the ravioli with the breadcrumbs and place on a greased or foil lined baking sheet. Brush the tops of the ravioli with a little olive and broil until the breadcrumbs turn golden brown, about 3-4 minutes. Turn raviolis and brush the other side with olive oil. Cook for another 3-4 minutes and remove from the oven. Top each ravioli with 1-2 teaspoons warmed pesto and a cherry tomato. Serve warm.

LASAGNA TWO WAYS

2007-08-25T15:02:00.000-07:00

The first ‘classic’ lasagna recipe is my mom’s and was one of my favorites growing up. I think what makes it unique is the addition of nutmeg to the ricotta cheese.

The second is a vegetarian, cream-based lasagna. I have always been hesitant to try a creamy lasagna because it seems so far off from the traditional. This recipe, from the Barefoot Contessa at Home cookbook, appealed to me because of my love for mushrooms. Even the biggest of meat lovers fancy this comforting recipe.

Classic Lasagna

1 lb ground beef or turkey
32 oz. ricotta cheese
1 box dried lasagna noodles
48 oz. pasta/tomato sauce
1/8 t nutmeg (preferably fresh grated)
16 oz. grated mozzarella cheese
Salt & Pepper

Preheat the oven to 375.

Boil the lasagna noodles according to the package directions.In a bowl, combine the ricotta cheese, nutmeg, salt and pepper. Brown the meat in a skillet. Drain the fat. Add the pasta sauce and remove from the heat.

In an 8x8 square baking dish, pour in a layer of sauce just to cover the bottom of the dish. For the next layer, arrange the lasagna noodles, cutting as needed to fit the pan, creating a single layer on top of the sauce. With a rubber spatula, spread the ricotta cheese over the noodles. Sprinkle with mozzarella cheese. Repeat again with sauce, noodles and cheeses. Continue to repeat the layers finishing with a layer of noodles, sauce and top with mozzarella cheese.

Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes. Remove from the oven and let stand 10-15 minutes before cutting.

Portobello Mushroom Lasagna from Barefoot Contessa at Home

Ingredients

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 T (1-1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 t freshly ground black pepper
1 t ground nutmeg
1-1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

STEPPING STONE

2007-08-25T14:09:00.000-07:00

Long gone are my childhood days of summer which were spent doing handstands in the swimming pool, roller skating outside into the warm summer nights and having lemonade stands. Although, one thing that always brings back those fond memories are the fruits of summer – stone fruits. My favorites include: peaches, plums, nectarines and apricots. I frequent the farmers market on a weekly basis when these fruits are in season.

Recently, while eating a juicy peach it occurred to me that a selection of stone-fruit jams would be ideal for an upcoming brunch I was to host. The jams turned out to be a great accompaniment to my homemade English scones and yogurt parfaits. While I didn’t want to go through the labor intensive process of making and canning jam, I made small batches of these jams that didn’t use pectin or require canning methods. They can be stored for several weeks in the refrigerator.

Quick Peach Jam

4 peaches, peeled and cut into 1” chunks
½ cup water
½-1 cup sugar (depending on your taste)
1 cinammon stick (optional)

Quick Plum Jam

7-8 plums, peeled and cut into ½” chunks
3/4 cup water
¾-1 cup sugar (depending on your taste)

For both recipes, combine all ingredients in a saucepan over high heat. Bring to a boil then reduce the heat to low and continue to simmer until the fruit breaks down and the mixture thickens, about 30-40 minutes. If needed, break up the fruit even more with a potato masher. Continue to add water if the mixture become too thick. (Note-The jam will thicken once cooled). Serve with your favorite breakfast pastries.

*This recipe is not recommended for canning.