Friday, May 30, 2008
Thursday, May 29, 2008
Wednesday, May 28, 2008
For dinner tonight, I was in the mood for Chipotle, but didn't want to go out. I took all my favorite elements of Chipotle, and made it into a pizza. It was interesting, but reall good!
Tuesday, May 27, 2008
Shredded chicken with Macaroni in a Goat Cheese and Rosemary Sauce
Kristine's dinner, our favorite, Gnocci with a Pork Ragout, I will definitely be re-creating this one in the near future!
My dinner - Wild Mushroom Flabread Pizza with Tallegio, Arugula, and perfectly cooked tender mushrooms
Dan's dinner - Meatballs with Mascarpone Polenta
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
2. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
3. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
4. Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
5. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
Posted by Ashlee at 5/27/2008 03:12:00 PM
I spent Memorial Day weekend at my sister and brother in law's house in Cleveland. They invited their friends over for a BBQ on Monday. Kris asked me to come up with a menu, and this is what we had:
1/4 cup water
Juice of 1/2 lemon
3 tbsp. tahini
1 tsp. salt
1/2 tsp. cumin
Blend all ingredients in a food processer until smooth and creamy. Store in the fridge for up to a week.
Thursday, May 22, 2008
Thanks, Katie's dad, for the most fantastic muffin recipe EVER!!!
PS - To my ladies, this is the new food pyramid that will be used for Carbfest '08 :)
Wednesday, May 21, 2008
I wanted to make a small side with some protein. I was browsing through a few magazines and saw bacon wrapped asparagus. To keep with my Italian theme, I decided to sub prosciutto for the bacon. I hope you enjoy this light, delicious, easy and fresh meal.
1 loaf of slightly old bread, cubed (4 cups)
2 cups of tomatoes, chunked
1 can of artichoke hearts, quartered
1 heaping scoop of olive tapenade
2 cloves garlic, minced
2 tbsp. butter
1 tbsp. Dijon mustard
¼ c. red wine vinegar
¼ c. EVOO
Salt and pepper
Minced herbs, such as basil, parsley, and tarragon
Preheat oven to 400 degrees.
Heat butter in a skillet over medium-low, add garlic and sauté for a few minutes until soft. Add bread cubes, salt and pepper. Toss to coat. Spread on a baking sheet and bake for 10 minutes.
Cut tomatoes in half, squeeze out seeds, and chop. Add to a bowl. Add artichokes and tapenade. Mix to combine. Add all dressing ingredients in a bowl and whisk together.
Add cooled bread to bowl, toss with tomatoes and add dressing, toss to combine. Serve at room temperature, refrigerate leftovers, it gets better as it sits!
1 lb. asparagus spears, trimmed
Prosciutto, sliced thin
Blanch asparagus for 2 minutes, remove from water and shock in an ice bath.
Tuesday, May 20, 2008
Monday, May 19, 2008
I have since been on a mission to make the perfect Madeleine, and try them where ever I find them. Dorie's recipe is wonderful, without the lemon. When I first got this cookbook I made them with, then this time I made them without, and liked them much better.
I got the idea for chocolate chips from the Madeleines I had in France at Epcot. I liked them with chocolate chips, but plain was much better.
I encourage you to buy a Madeleine pan, and try out these wonderful cookie-cakes. You will not be sorry!!!
Whisk together the flour, baking powder and salt.
Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)
GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.
Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter evenly, the oven’s heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.
If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.
Just before serving, dust the madeleines with confectioners’ sugar.
Makes 12 large or 36 mini cookies
Serving: Serve the cookies when they are only slightly warm or when they reach room temperature, with tea or espresso.
Storing: Although the batter can be kept in the refrigerator for up to 2 days, the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If you must store them, wrap them airtight and freeze them; they’ll keep for up to 2 months.
For this week, I chose to research and make a dish from Nepal. Since my mother was a young girl, she had wanted to go to Mt. Everest. My entire life, I've always heard my mom talk about Nepal and going to Base Camp 1, so I've always paid more attention to anything I'd hear about Nepal or Mt. Everest.
To make Dahl (lentils)
3/4 cups lentils
3-4 cups water
1/2 onion, chopped
2-3 cloves of garlic, chopped (to taste)
1/2 table spoon of ginger
1 bunch fresh cilantro, chopped(optional)
1-2 chili peppers (to taste
1 teaspoon of turmeric
1 teaspoon of salt (to taste)
To make baht (rice)
1 1/2 cups of Basmati rice
3 cups of water
To make a traditional Terkari (curry)
4-5 large potatoes, peeled
1 large bunch cauliower
1 onion, chopped
4-5 cloves of garlic, chopped (to taste)
1 1/2 table spoon of ginger
1 bunch fresh cilantro (optional)
1-2 chili peppers (to taste)
1 1/2 teaspoon of turmeric
1 teaspoon of salt (to taste)
_ teaspoon black pepper
1 1/2 tea spoons of graham masala curry powder
(or other curry powder)
_ teaspoon cumin seeds (optional)
Plus anything else you might add to be creative!
Suggestions include: spring onion, green beans, peas,
First you need to start making the dahl:
1. Wash lentils, Bring water to boil.
2. Add lentils and turmeric.
3. Boil about 1 hour, stir occasionally.
4. About 30 minutes into cooking the dhal, you can start cooking the rice and the curry (see
5. While lentils are boiling, separately fry the chopped onions, garlic, ginger, salt, cilantro and
6. When lentils start to dissolve or are no longer hard, add fried mixture and serve with rice and
To make Terkari:
1. Start by boiling the potatoes and then set aside.
2. Fry chopped onion, ginger, garlic (in Nepal you can never use too much garlic or ginger
because it's good for your health), and chili peppers until the onion starts to carmelize, stir
3. Then add cauli ower and cumin seeds. Stir. Cook for 5-6 minutes. (Add any other vegetables
you choose from suggestions at this time).
4. Once the cauli ower is cooked, add the tomatoes, salt, black pepper, curry powder, turmeric,
and cilantro. Mix.
5. After tomatoes have lique-ed, add the cooked potatoes and cook until the curry is warm and
Saturday, May 17, 2008
Asian Veggie Salad with Chicken Potstickers and Ginger Soy Dressing
Lemon Pepper Pappardelle with Artichokes and Roasted Garlic Sausage
Sausage and Pepper Subs with Sundried Tomato Pesto
Thursday, May 15, 2008
2 tbsp. fresh thyme
2 tbsp. parsley
1 onion, sliced
1/2 tsp. pepper
1 tsp. salt
3 tbsp. oil
2 c. sliced mushrooms
Place the chicken in s dish, rub with lime and season with thyme, parsley, onion, pepper and salt. Marinade for 30 mins - 4 hours.
Heat the oil in a skillet, stir in the chicken and seasonings. Brown over medium heat for 10 minutes, stir in the mushrooms and cook for 5 minutes.
Lower the heat and cover, simmer for 25 minutes over low heat.
1 cup arborio rice
2 tsp butter
1 c. peeled and diced onoins
1/2 c. chopped bacon, cooked (i used 3 slices)
1 c. diced tomatoes (i used canned, drained)
3 c. chicken stock
1 tbsp. thyme
2 tbps. parsley
1/2 tsp. salt
1/4 tsp. pepper
Melt the butter in a large saucepan, add onions and rice. Cook for 2-3 minutes, add stock 1/2 cup at a time, stirring between each addition, for a total of 20 minutes. Add in remaining ingredients and stir to combine.
French Carribean Cuisine, Stephanie Ovide. Hippocrene Books: NY, 2002.
Wednesday, May 14, 2008
My wonderful husband volunteered to make dinner for me for my birthday today! He was originally going to make spaghetti and meatballs, one of my favorite meals, but when we were shopping for ingredients at Trader Joes, he found an artichoke ravioli that sounded even better. He is using my meatball recipe found here, more or less, and making a Caesar salad to go with dinner.
1 package of ravioli
1 jar of Trader Joe’s pomodoro sauce
1 recipe of meatballs
1 sack of light Caesar salad
Roma tomatoes, sliced
For dessert, my family or friends, always get me cannolis. I rarely have them on any other occasion, they’re a special birthday treat! My mom got cannolis for my family birthday dinner on Sunday, so I decided to make a version at home with my ice cream maker, a birthday gift from JJ. I decided to go for a vanilla frozen yogurt, with some ricotta in it. I also like chocolate chip cannolis with pistachio too. I decided that sugar cones would resemble the cannoli shell the best, so that’s my serving device. I highly recommend purchasing an ice cream maker, especially with summer right around the corner!
Tuesday, May 13, 2008
Next week will be Madeleines, my favorite cookie!
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, seperated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar
Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.
Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
To Finish the Pie with Meringue:
Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.
Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.
Monday, May 12, 2008
2 chicken sausage links, sliced
Justa Fad Copycat Pizza
Caprese Burgers with Zucchini Sticks
Mamie's Chicken with Mushrooms, Creole Risotto (Guadalupe)
JJ Cooks Birthday Dinner!
Scholar's Inn Restaurant Review
Also on the Menu:
Katie's Daddy's Blueberry Muffins
From the Ice Cream Maker:
Dark Chocolate Sorbet
Mixed Berry Fro Yo
Cannoli Fro Yo
Thursday, May 8, 2008
½ red onion, minced
2 garlic cloves, minced
½ c. chicken stock
1 tbsp dark mexican chili powder
1 tbsp ancho chile powder
1 tbsp cumin
1 tsp coriander
1 tsp onion powder
½ tsp smoked paprika
½ tsp cocoa powder
½ tsp. dry oregano
¼ tsp cayenne powder
½ tsp ground black pepper
1 tsp. salt
Wednesday, May 7, 2008
Thanks to my sister, Kristine, for some of tonight's commentary:
Para la cena esta noche, combiné algunas cosas para hacer mi propia versión de Huevos Divorciadazos. La comida se derive de Huevos Rancheros pero parece más interesante. Espero que te disfrutes esta comida divertida y deliciosa por lo cual se puede servir como desayuno, almuerzo o cena. La escritora de esas frases españoles es mi hermana Kristine, quien es una mujer muy bonita e inteligente.
For dinner tonight, I’m combining a few things to make my own version of Huevos Divorciadazos. This meal is derived from Huevos Rancheros, but looks, and tastes, a little more interesting! Huevos rancheros is traditionally fried eggs on top of a tortilla, covered with salsa, then served with refried beans and rice. What makes the eggs “divorced” is they are separated on the plate, and topped with different salsas, and divided by the rice and/or beans. The two salsas used are a traditional tomato salsa, and a tomatillo salsa. I added peppers and onions to this dish too, so I’d have more vegetables. I chose poblanos to go with the tomatillo salsa, and red bell peppers to go with the tomato salsa. I roasted the peppers, peeled them, and sliced them. For the rice, I made cilantro-lime rice, one of my favorite ingredients at Chipotle. I used plain black beans rather than refried, since I had those last night. I hope you enjoy this fun and festive dish, which can be a great brunch, lunch, or dinner!
½ c. tomato salsa (jarred or homemade)
½ c. tomatillo salsa (jarred or homemade)
4 eggs4 corn tortillas
1 can of black beans, drained and rinsed
½ tsp. salt
1 tsp. cumin
¼ c. chicken stock
1 cup of prepared white rice
1 tbsp. minced cilantro
1 lime, juiced
2 red bell peppers, roasted, peeled and sliced
2 poblano peppers, roasted, peeled and sliced
6 roma tomatoes, blanched and peeled
1 small onion, chopped
3 garlic cloves
2 jalapenos, chopped
1 lime, juiced
Add garlic, jalapenos, and onion to a food processor, pulse until finely chopped. Add remaining ingredients, pulse until it reaches desired consistency.
For the Tomatillo Salsa:
6 tomatillos, washed
1 small red onion, chopped
2 cloves garlic, chopped
Juice of 1 lime
In a food processor, chop onions and garlic, add tomatillos and pulse until desired consistency. Season with salt and pepper, squeeze in lime juice.
Combine beans, stock, salt and cumin in a small pot set on low, cover and bring to heat.
Fry up eggs in a pan to desired doneness (no runny center for us!)
In 2 other small pans, heat salsas over low.
Plate rice and beans across the middle of the plate.
Warm tortillas, and place one on either side.
Plate one egg on each, then top with strips of peppers, and finally salsas.
Tuesday, May 6, 2008
When I think of Mexican desserts, I think of flan, which i've made, and Mexican Wedding Cookies. I absolutely love these cookies, but I've never made them before. They're so simple and delicious! One thing I will mention, is to make sure all of the flour gets mixed in, even if you think you're overmixing a bit, if the flour isn't all mixed in, the balls will not hold their shape and will get a bit flat (which happened to a few of mine).
For dinner tonight, I found a recipe for chicken tacos, which I don't make very often. What really made me want to try this recipe was the interesting spice mixture for the chicken. I also love refried beans, which this recipe called for. I took a picture of all parts seperate so you can see the chicken grilled and spiced, and then comstructed. Enjoy some more delicious Mexican food!
1/2 tsp. kosher salt
Peanut Butter Torte
1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ c. mini chocolate chips (or finely chopped semi sweet chocolate)
24 Oreo cookies, finely crumbed or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2 ½ c. heavy cream
1 ¼ c confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)
2 tablespoons whole milk
4 ounces bittersweet chocolate finely chopped
Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.
Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.
Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.
Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Crape the cream into a bowl and refrigerate until needed.
Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.
Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.
Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.
To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.
Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.
When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.