To continue with the dip theme, I'm making Jalapeno Popper Dip.
This is one of my all-time favorite dips ever. I love it because it's my favorite combination of spicy and creamy and cheesy with a little crunch.
Now, would you believe me if I said I don't like jalapeno poppers?
I mean, they are essentially the same thing, right? But truth be told, I'm not a jalapeno fan. Don't get me wrong, I love heat. But, I prefer it when it's coming from cayenne, poblano, or even habanero peppers.
The little bits of jalapeno are what do it for me. It's a big time hit of spicy awesomeness without having to crunch into a whole pepper. It's like I can pretend they aren't even in there... sort of.
Jalapeno Popper Dip
1 8oz. bricks of cream cheese
1 cup sour cream
1 4oz. can of diced jalapenos
1/2 cup shredded Pepper Jack cheese
1/2 cup shredded Cheddar cheese
1 cup panko bread crumbs
2 tbsp melted butter
Preheat oven 350F.
In a stand mixer, combine cream cheese, sour cream and jalapenos. Add both cheeses.
Pour mixture into a greased casserole dish.
Combine the bread crumbs and butter in a small bowl. Sprinkle bread crumbs over the mixture.
Bake for 20 minutes.
Serve with pieces of bread. I prefer italian bread, but you can use any crusty bread you like.
Listening to: Selena Gomez and the Scene - Love You Like A Love Song
Tuesday, January 31, 2012
Monday, January 30, 2012
Mediterranean Seven-Layer Dip
So, I had this crazy idea last night...
I was sitting at home, cuddled on the couch with Trouble (the cat), watching the Pro Bowl and annihilating a jar of Salsa Verde. Just as I was smacking the bottom of the jar for the very last of the spicy green goodness, I remembered that the Super Bowl was a mere seven days away!
To preface this, I should warn you that I'm a huge football fan. HUGE. The kind that spends all Saturday creating culinary hits and misses simply so I have enough food to get my house through 10 hours of me being completely useless in front of the television on Sunday.
The kind who feels compelled to send hate mail to ESPN's First and Ten whenever Skip Bayless says something mean about my team.
The kind who shows up the boys, including mine, with my incredible memory for names, numbers and statistics.
That's me.
I'm also the kind who likes to throw big parties and make football-shaped cookies and empanadas. Or serve chips out of decorative helmets. Or serve cocktails with ridiculous names like Mean Joe Green Margaritas or Ditka Daquiris.
You get the idea right?
So you'll understand why I'm making nothing but boatloads of appetizers and dips this week? This girl's got to prepare for the coming weekend, and practice makes perfect.
Today I'm doing a Mediterranean Dip. I don't normally go all out with a full seven layers, but Super Bowl weekend requires a Go Big Or Go Home attitude.
Oh, and I know I said last week that I was officially over cheese, but ... yeah.
I'm not. Be prepared.
Mediterranean Seven Layer Dip
1 cup hummus
1 cup chopped artichokes
1/2 cup diced green olives
1/2 cup diced kalamata olives
1 cup tzatziki
1 cup diced cucumbers
1 cup tomatoes
3 cloves roasted garlic, minced
2 tbsp chopped basil
1 cup feta cheese
2 tbsp lemon juice
Layer as follows:
Hummus
Artichokes
Green & Kalamata Olives together
Tzatziki
Cucumbers
Bruschetta made from combining tomatoes, garlic and basil
Feta Cheese mixed with lemon juice
Serve with pita chips or toasted slices of pita bread.
Listening to: Ne-Yo - Give Me Everything
I was sitting at home, cuddled on the couch with Trouble (the cat), watching the Pro Bowl and annihilating a jar of Salsa Verde. Just as I was smacking the bottom of the jar for the very last of the spicy green goodness, I remembered that the Super Bowl was a mere seven days away!
To preface this, I should warn you that I'm a huge football fan. HUGE. The kind that spends all Saturday creating culinary hits and misses simply so I have enough food to get my house through 10 hours of me being completely useless in front of the television on Sunday.
The kind who feels compelled to send hate mail to ESPN's First and Ten whenever Skip Bayless says something mean about my team.
The kind who shows up the boys, including mine, with my incredible memory for names, numbers and statistics.
That's me.
I'm also the kind who likes to throw big parties and make football-shaped cookies and empanadas. Or serve chips out of decorative helmets. Or serve cocktails with ridiculous names like Mean Joe Green Margaritas or Ditka Daquiris.
You get the idea right?
So you'll understand why I'm making nothing but boatloads of appetizers and dips this week? This girl's got to prepare for the coming weekend, and practice makes perfect.
Today I'm doing a Mediterranean Dip. I don't normally go all out with a full seven layers, but Super Bowl weekend requires a Go Big Or Go Home attitude.
Oh, and I know I said last week that I was officially over cheese, but ... yeah.
I'm not. Be prepared.
Mediterranean Seven Layer Dip
1 cup hummus
1 cup chopped artichokes
1/2 cup diced green olives
1/2 cup diced kalamata olives
1 cup tzatziki
1 cup diced cucumbers
1 cup tomatoes
3 cloves roasted garlic, minced
2 tbsp chopped basil
1 cup feta cheese
2 tbsp lemon juice
Layer as follows:
Hummus
Artichokes
Green & Kalamata Olives together
Tzatziki
Cucumbers
Bruschetta made from combining tomatoes, garlic and basil
Feta Cheese mixed with lemon juice
Serve with pita chips or toasted slices of pita bread.
Listening to: Ne-Yo - Give Me Everything
Sunday, January 29, 2012
Salsa Verde
Just as promised, here's the salsa verde recipe that goes with yesterday's White Chicken Chili.
I tried this salsa alone on some tortilla chips, and that was delicious too!
Salsa Verde
15 tomatillos
6 cloves garlic, minced
1 large white onion, diced
1/4 cup fresh cilantro
2 tbsp lime juice
1 green bell pepper
3 poblano peppers
Combine all ingredients into a food processor, and pulse until mixture is smooth.
If the mixture is too thick, add a little olive oil and pulse.
Listening to: Dashboard Confessional - Hands Down (Acoustic)
I tried this salsa alone on some tortilla chips, and that was delicious too!
Salsa Verde
15 tomatillos
6 cloves garlic, minced
1 large white onion, diced
1/4 cup fresh cilantro
2 tbsp lime juice
1 green bell pepper
3 poblano peppers
Combine all ingredients into a food processor, and pulse until mixture is smooth.
If the mixture is too thick, add a little olive oil and pulse.
Listening to: Dashboard Confessional - Hands Down (Acoustic)
Saturday, January 28, 2012
White Chicken Chili
Ahhh... Saturday.
If only I could express my love of Saturdays in words, you might understand how good I feel today.
The sun is even shining today, which is crazy because New York sky in January is typically every shade of gray. It's still kind of cold, though. So, if I'm going to go outside today, I'm going to need a hot meal to keep me going.
I'm a big fan of chili. But up until now, my adventures in chili making consisted of a pound of groundbeef, a can of beans and a packet of chili seasoning... not exactly creative.
So, when I found a white version with chicken, I thought it would be worth trying. And, it turned out great. It's very spicy and flavorful. The salsa verde was homemade, and I'll put the recipe up tomorrow. You can use store-bought salsa verde as well.
White Chicken Chili
6 cloves garlic, minced
1 white onion, diced
4 chicken breasts, cubed
1 cup salsa verde
2 cans white beans, undrained
2 tbsp olive oil
In a large pot, saute onion and garlic in olive oil over medium heat for 5-7 minutes.
Add chicken. Cook until the center of chicken is no longer pink.
Add salsa verde and beans. Let simmer on medium-low for 20 minutes.
Listening to: Jason Aldean - Big Green Tractor
If only I could express my love of Saturdays in words, you might understand how good I feel today.
The sun is even shining today, which is crazy because New York sky in January is typically every shade of gray. It's still kind of cold, though. So, if I'm going to go outside today, I'm going to need a hot meal to keep me going.
I'm a big fan of chili. But up until now, my adventures in chili making consisted of a pound of groundbeef, a can of beans and a packet of chili seasoning... not exactly creative.
So, when I found a white version with chicken, I thought it would be worth trying. And, it turned out great. It's very spicy and flavorful. The salsa verde was homemade, and I'll put the recipe up tomorrow. You can use store-bought salsa verde as well.
White Chicken Chili
6 cloves garlic, minced
1 white onion, diced
4 chicken breasts, cubed
1 cup salsa verde
2 cans white beans, undrained
2 tbsp olive oil
In a large pot, saute onion and garlic in olive oil over medium heat for 5-7 minutes.
Add chicken. Cook until the center of chicken is no longer pink.
Add salsa verde and beans. Let simmer on medium-low for 20 minutes.
Listening to: Jason Aldean - Big Green Tractor
Friday, January 27, 2012
Blood Orange Marmalade
Oh. my. goodness.
I have been eating like a queen lately. A very, very hungry and probably obese queen. No one should eat as much cheese and sugar and buttery buffalo sauce as I have in the last seven days. But that's got to change.
See, I agreed to take part in a 5K run - slash - obstacle course - slash - cancer benefit that's coming up in May. The problem is, all this cheese and associated unhealthy ingredients has made me... hmm, lazy, maybe? Tired? Slow to respond?
The point is, I've got to get into shape for this run by training for the next three months. That means, way less junk food. Way more running. And probably, way more whining about both.
Now, don't be afraid. I'm not abandoning you. And, I'm definitely going to stop making the same food we both love. I'm only telling you this so that you can prepare yourself for the eventual "this recipe is so good even though I only got to eat a half a tablespoon serving... wahh wahh wahh.. this isn't on my diet.. blahh blahh blahh.."
You get the idea.
Anyway, I'm doing this today because this recipe is sweet, but full of fruit. And intense. You only need a little dollop, but it packs huge flavor. And for someone who can only eat a tiny spoonful, this makes me feel like I'm eating way more than I really am. Plus, I don't feel like I'm sacrificing flavor while trying to eat right.
Again, I haven't included canning instructions. Instead, I'm going to try to add a tutorial-type blog soon so I can reference to it whenever I can. Hopefully, that will be up soon for you to utilize.
Blood Orange Marmalade
10 blood oranges
1/2 cup lemon juice
4 cups sugar (Demarera preferably)
1 box of pectin
Zest all the oranges. I used a vegetable peeler to get large rinds, then cut them into 1/4" wide strips.
Cut the pith off the oranges. Finely chop the fruit.
Combine the oranges, orange zest, lemon juice, pectin and sugar in a large saucepan. Bring the mixture to a boil and reduce, stirring constantly. The mixture will become very thick.
Can into sterilized jars.
Listening to: LL Cool J - Mama Said Knock You Out
I have been eating like a queen lately. A very, very hungry and probably obese queen. No one should eat as much cheese and sugar and buttery buffalo sauce as I have in the last seven days. But that's got to change.
See, I agreed to take part in a 5K run - slash - obstacle course - slash - cancer benefit that's coming up in May. The problem is, all this cheese and associated unhealthy ingredients has made me... hmm, lazy, maybe? Tired? Slow to respond?
The point is, I've got to get into shape for this run by training for the next three months. That means, way less junk food. Way more running. And probably, way more whining about both.
Now, don't be afraid. I'm not abandoning you. And, I'm definitely going to stop making the same food we both love. I'm only telling you this so that you can prepare yourself for the eventual "this recipe is so good even though I only got to eat a half a tablespoon serving... wahh wahh wahh.. this isn't on my diet.. blahh blahh blahh.."
You get the idea.
Anyway, I'm doing this today because this recipe is sweet, but full of fruit. And intense. You only need a little dollop, but it packs huge flavor. And for someone who can only eat a tiny spoonful, this makes me feel like I'm eating way more than I really am. Plus, I don't feel like I'm sacrificing flavor while trying to eat right.
Again, I haven't included canning instructions. Instead, I'm going to try to add a tutorial-type blog soon so I can reference to it whenever I can. Hopefully, that will be up soon for you to utilize.
Blood Orange Marmalade
10 blood oranges
1/2 cup lemon juice
4 cups sugar (Demarera preferably)
1 box of pectin
Zest all the oranges. I used a vegetable peeler to get large rinds, then cut them into 1/4" wide strips.
Cut the pith off the oranges. Finely chop the fruit.
Combine the oranges, orange zest, lemon juice, pectin and sugar in a large saucepan. Bring the mixture to a boil and reduce, stirring constantly. The mixture will become very thick.
Can into sterilized jars.
Listening to: LL Cool J - Mama Said Knock You Out
Thursday, January 26, 2012
Poached Pears with Vanilla Chai Sauce
Mmmm ... no cheese.
It's a curse to be as incredibly lactose tolerant as I am. It makes it very difficult to resist the stuff. But I'm doing my best. Trying to incorporate some fruit in my diet. Well, fruit and sugar.
Hey, at least it's not cheese.
Hubbs loves pears. I can take 'em or leave 'em usually. I like my fruit a little on the tart side, and pears have a mellow sweetness that's a little too tame for me.
But, in an effort to pretend that I'm a ridiculously amazing chef, I've been looking for some delicious pear recipes to try.
Now, I hesitate to say that the Hubbalubba is a picky eater. He does enjoy trying new foods. He's just an unpredictable eater. Eclectic, maybe? He just doesn't have a middle ground for cuisine. He either loves it and wants it three times a day for a week... or, he despises it.
Pears are on his LOVE list, so I've got to start getting more creative. I have a feeling they will be a permanent fixture in our fruit bowl.
Poached Pears in Vanilla Chai Sauce
(adapted from David Lebovitz)
1 quart water
4 Bosc pears, peeled, quartered and cored
1 cup vanilla sugar
1/2 cup Chai mix
In a large pan, combine water, sugar and Chai mix. Heat the mixture on medium and stir to dissolve the sugar.
Add the pears to the water. Make sure none of the pear quarters are sticking out of the water.
Bring the mixture to a boil. Then reduce to a simmer.
Poach the pears until they are fork tender, about 20 minutes. Remove from heat and allow pears and syrup to cool together.
To serve, I like to accompany the pears with a dollop of vanilla ice cream. Drizzle the syrup over both the pears and the ice cream.
Listening to: Adele - Set Fire To The Rain
It's a curse to be as incredibly lactose tolerant as I am. It makes it very difficult to resist the stuff. But I'm doing my best. Trying to incorporate some fruit in my diet. Well, fruit and sugar.
Hey, at least it's not cheese.
Hubbs loves pears. I can take 'em or leave 'em usually. I like my fruit a little on the tart side, and pears have a mellow sweetness that's a little too tame for me.
But, in an effort to pretend that I'm a ridiculously amazing chef, I've been looking for some delicious pear recipes to try.
Now, I hesitate to say that the Hubbalubba is a picky eater. He does enjoy trying new foods. He's just an unpredictable eater. Eclectic, maybe? He just doesn't have a middle ground for cuisine. He either loves it and wants it three times a day for a week... or, he despises it.
Pears are on his LOVE list, so I've got to start getting more creative. I have a feeling they will be a permanent fixture in our fruit bowl.
Poached Pears in Vanilla Chai Sauce
(adapted from David Lebovitz)
1 quart water
4 Bosc pears, peeled, quartered and cored
1 cup vanilla sugar
1/2 cup Chai mix
In a large pan, combine water, sugar and Chai mix. Heat the mixture on medium and stir to dissolve the sugar.
Add the pears to the water. Make sure none of the pear quarters are sticking out of the water.
Bring the mixture to a boil. Then reduce to a simmer.
Poach the pears until they are fork tender, about 20 minutes. Remove from heat and allow pears and syrup to cool together.
To serve, I like to accompany the pears with a dollop of vanilla ice cream. Drizzle the syrup over both the pears and the ice cream.
Listening to: Adele - Set Fire To The Rain
Tuesday, January 24, 2012
Welsh Rabbit
I bet you didn't think this would happen.
No, you probably did not assume that there would be a speck of cheese left in my house after the long weekend of buffalo-flavored cuisine. But unfortunately for me, you assumed wrong.
So wrong, in fact, that my fridge is full of cheese.
How does that happen? I used brick after brick. Shredded and grated and cubed it all. And, somehow, the cheese seemed to multiply. For every package used, two more sprouted up in its place.
Cheese mitosis.
In all actuality, I blame Hubbs for this because he was the assigned grocery shopper this weekend. I also blame him because otherwise, I have to blame myself. And, that's not going to happen...
I decided to pull out this little-known gem after rummaging through the previously-mentioned mountain of cheese to find a couple cans of beer from the weekend. Beer and cheese happen to be one of my favorite combinations. In other words, it's the first, but not last, time you'll see this flavorful duo make an appearance here.
And, just to clarify: there is absolutely NO rabbit in Welsh Rabbit. As far as I know, this moniker is a slight towards the welsh, but I can't really explain how or why. If it makes you or your family uneasy eating something called Welsh Rabbit, you can use the modernized name of Welsh Rarebit. I don't simply because I don't know what a rarebit is.
Welsh Rabbit
Rye bread, thickly sliced and toasted
2 tbsp butter
2 tbsp flour
1/4 cup milk
1/2 cup beer (I think anything but Light beer will work, but the darker, the better)
1 tsp dry mustard
1/2 tsp cayenne
1/2 tsp paprika
1/4 tsp worcestershire sauce
2 cups sharp cheddar cheese, grated
1 tbsp chives, chopped
Salt & Pepper to taste
Toast rye bread.
Combine butter and flour over medium heat to create a roux. Stir in milk and let it thicken. Follow with beer, mustard, cayenne, paprika and worcestershire sauce.
Next, add the cheese a handful at a time, stirring occasionally. Once the cheese melts completely, season with salt and pepper. Give the mixture one final stir and pour over toast.
Garnish with chopped chives.
Listening to: Brad Paisley & Carrie Underwood - Remind Me
No, you probably did not assume that there would be a speck of cheese left in my house after the long weekend of buffalo-flavored cuisine. But unfortunately for me, you assumed wrong.
So wrong, in fact, that my fridge is full of cheese.
How does that happen? I used brick after brick. Shredded and grated and cubed it all. And, somehow, the cheese seemed to multiply. For every package used, two more sprouted up in its place.
Cheese mitosis.
In all actuality, I blame Hubbs for this because he was the assigned grocery shopper this weekend. I also blame him because otherwise, I have to blame myself. And, that's not going to happen...
I decided to pull out this little-known gem after rummaging through the previously-mentioned mountain of cheese to find a couple cans of beer from the weekend. Beer and cheese happen to be one of my favorite combinations. In other words, it's the first, but not last, time you'll see this flavorful duo make an appearance here.
And, just to clarify: there is absolutely NO rabbit in Welsh Rabbit. As far as I know, this moniker is a slight towards the welsh, but I can't really explain how or why. If it makes you or your family uneasy eating something called Welsh Rabbit, you can use the modernized name of Welsh Rarebit. I don't simply because I don't know what a rarebit is.
Welsh Rabbit
Rye bread, thickly sliced and toasted
2 tbsp butter
2 tbsp flour
1/4 cup milk
1/2 cup beer (I think anything but Light beer will work, but the darker, the better)
1 tsp dry mustard
1/2 tsp cayenne
1/2 tsp paprika
1/4 tsp worcestershire sauce
2 cups sharp cheddar cheese, grated
1 tbsp chives, chopped
Salt & Pepper to taste
Toast rye bread.
Combine butter and flour over medium heat to create a roux. Stir in milk and let it thicken. Follow with beer, mustard, cayenne, paprika and worcestershire sauce.
Next, add the cheese a handful at a time, stirring occasionally. Once the cheese melts completely, season with salt and pepper. Give the mixture one final stir and pour over toast.
Garnish with chopped chives.
Listening to: Brad Paisley & Carrie Underwood - Remind Me
Monday, January 23, 2012
Buffalo Chicken Pizza
Miss me?
It's true. I've been gone on a three-day weekend, but I'm making it up to you.
So much so, in fact, that I'm going to give you three extra recipes. And, they are all in the same flavor family so you can make them with most of the same ingredients. But first, let me give you a brief summary of my weekend so you can understand why exactly I'm throwing all of this at you.
On friday, I went out to the local fire hall for a fish & chicken fry. When I got the chicken home, I spiced it up with a little hot sauce and made myself a Chicken Wing Sandwich.
Saturday, my friends and I threw a little winter BBQ in the garage. After getting three kerosene heaters lit, I was warm and toasty and ready to dive into some roasted BBQ turkey and a big pan of Chicken Wing Dip.
Then Sunday came and with it, the NFL Conference Championships. So, I spent valuable blogging time whipping up a bunch of dishes for the inevitable wave of football fans that paraded into my house. The Giants won, which was more exciting for the Hubbalub than for me since I bleed black and gold (Go Steelers), but the Chicken Wing Mac & Cheese was a huge hit too!
Now it's Monday. And I was really hoping I'd be chicken winged out.
But I'm not.
And there's a frozen pizza crust in my freezer that's begging for a little Buffalo-style love.
Buffalo Chicken Pizza
1 pizza crust
3/4 cup buffalo wing sauce
2 lbs shredded chicken, cooked
2 1/2 cups mozzerella cheese
3 stalks celery, finely diced
1/2 white onion, finely diced
2 tbsp olive oil
Bleu cheese or ranch dressing (optional)
Salt & Pepper to taste
Preheat oven 400F.
In olive oil, saute onions and celery over medium heat until soft, about 5-7 minutes. Add hot sauce and chicken. Cook for 3-5 minutes.
Roll out dough. Layer on chicken mixture. Season lightly with salt and pepper. Spread mozzarella cheese over the top.
Bake in oven for 7-10 minutes, or until cheese is bubbly and browned.
Serve with salad dressing for dipping.
Listening to: Etta James - At Last
Buffalo Chicken Sandwich
Buffalo Chicken Sandwich
(serves 4)
4 Italian bread rolls
4 pieces fried chicken breasts
1 cup hot sauce
1/2 cup lettuce
8 slices tomato
1/4 cup white onion, thinly sliced in rings
4 slices cheese (I used swiss)
1/2 cup bleu cheese or ranch dressing
Place the hot sauce on a plate or in a shallow bowl. Dip the hot chicken into the sauce to coat both sides. Place onto the bottom piece of bread. Pour on a spoonful of salad dressing and cover with cheese. Garnish with lettuce, tomato and onion. Finish with the top slice of bread.
Listening to: Notorious BIG - Mo' Money, Mo' Problems
(serves 4)
4 Italian bread rolls
4 pieces fried chicken breasts
1 cup hot sauce
1/2 cup lettuce
8 slices tomato
1/4 cup white onion, thinly sliced in rings
4 slices cheese (I used swiss)
1/2 cup bleu cheese or ranch dressing
Place the hot sauce on a plate or in a shallow bowl. Dip the hot chicken into the sauce to coat both sides. Place onto the bottom piece of bread. Pour on a spoonful of salad dressing and cover with cheese. Garnish with lettuce, tomato and onion. Finish with the top slice of bread.
Listening to: Notorious BIG - Mo' Money, Mo' Problems
Thursday, January 19, 2012
Gingerbread Butter
Speculoospasta. Cookie butter. Gingerbread butter.
Whatever you want to call it, this recipe is it. Well, sort of.
Most recipes call for pulverized ginger biscuits emulsified in oil. But that sounds way too easy. I like doing things the hard way. Plus, I'm too impatient for any baking today.
Instead, I'm just incorporating the best part of ginger cookies (AKA the spices) to create a creamy butter mixture. The gingerbread flavor is one of my favorites (then again, I have a lot of favorites), and I think that this would be good on any spice-flavored bread or pastry, especially the pumpkin and ginger concoctions that surface every holiday season.
1 cup butter, room temperature
1/2 cup sugar
1/4 cup dark brown sugar, packed
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
Listening to: Mariah Carey - Dreamlover
Whatever you want to call it, this recipe is it. Well, sort of.
Most recipes call for pulverized ginger biscuits emulsified in oil. But that sounds way too easy. I like doing things the hard way. Plus, I'm too impatient for any baking today.
Instead, I'm just incorporating the best part of ginger cookies (AKA the spices) to create a creamy butter mixture. The gingerbread flavor is one of my favorites (then again, I have a lot of favorites), and I think that this would be good on any spice-flavored bread or pastry, especially the pumpkin and ginger concoctions that surface every holiday season.
1 cup butter, room temperature
1/2 cup sugar
1/4 cup dark brown sugar, packed
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
Listening to: Mariah Carey - Dreamlover
Wednesday, January 18, 2012
Chai Mix
Here's another secret to add to your brain.
I love chai. My mom introduced me to the stuff when I was a teenager. To me, it was sort of a "big deal" moment. I don't really drink coffee, but I assume it's the same feeling one gets when their parent deems them old enough to drink a cup of joe and talk about current events like a so-called "adult".
Maybe that doesn't happen. I might have just dreamt other people do that.
In any case, it felt like a "big kid" kinda drink. And, since I'd never heard of it before, I thought it was pretty highbrow for a small-town kitchen cupboard to house.
When I went away to college, my roommate and I frequently hit up the campus coffee shop for chai lattes. To this day, they are my go-to pick at any major coffee-related franchise.
Turns out, maybe to my dismay, that chai really isn't as fancy or gourmet as it sounds. The more I researched chai mix recipes, the more I became certain I could do this at home and save myself the $4 of having a barista do it.
Plus, in my search, I encountered over a hundred different recipes that are flavored with a chai blend. So, it's safe to say this isn't the last time you'll be seeing this mix.
Chai Mix
(adapted from allrecipes.com)
1 cup nonfat dry milk powder
2 cups non-dairy creamer
2 cups vanilla sugar
1 1/2 cups unsweetened instant black tea
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground allspice
Combine everything into a food processor and blend. Serve 1-2 tsp in a 1 cup of hot water.
Listening to: Gym Class Heroes - Back Home
I love chai. My mom introduced me to the stuff when I was a teenager. To me, it was sort of a "big deal" moment. I don't really drink coffee, but I assume it's the same feeling one gets when their parent deems them old enough to drink a cup of joe and talk about current events like a so-called "adult".
Maybe that doesn't happen. I might have just dreamt other people do that.
In any case, it felt like a "big kid" kinda drink. And, since I'd never heard of it before, I thought it was pretty highbrow for a small-town kitchen cupboard to house.
When I went away to college, my roommate and I frequently hit up the campus coffee shop for chai lattes. To this day, they are my go-to pick at any major coffee-related franchise.
Turns out, maybe to my dismay, that chai really isn't as fancy or gourmet as it sounds. The more I researched chai mix recipes, the more I became certain I could do this at home and save myself the $4 of having a barista do it.
Plus, in my search, I encountered over a hundred different recipes that are flavored with a chai blend. So, it's safe to say this isn't the last time you'll be seeing this mix.
Chai Mix
(adapted from allrecipes.com)
1 cup nonfat dry milk powder
2 cups non-dairy creamer
2 cups vanilla sugar
1 1/2 cups unsweetened instant black tea
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground allspice
Combine everything into a food processor and blend. Serve 1-2 tsp in a 1 cup of hot water.
Listening to: Gym Class Heroes - Back Home
Tuesday, January 17, 2012
Ten Mustards
Another day. Another ten recipes to try.
Ahh, it's exhausting being me. Exhausting, but strangely exhilarating. Mouth watering, and in this case, a little mouth burning.
See, call me crazy, but I did not actually realize there were so many ways to prepare mustard. Or, that mustard came in any color other than blinding yellow. Or, that mustard in its not-yellow plastic container form is really warm on the tongue.
It's a day full of surprises.
Each of these recipes starts with the same base and gets customized from there for distinct flavors.
Mustard base:
1/2 cup white wine vinegar
1/2 cup dry mustard
Salt & Pepper to taste
1. Spicy Horseradish Mustard
1 tbsp prepared horseradish (can use wasabi also)
1 tsp sugar
2 cloves garlic, crushed
1/4 tsp red pepper flakes
2. Champagne Mustard
Substitute 1/2 cup vinegar with 1/2 cup champagne vinegar
1 cup sugar
1/4 cup mayonnaise
3. Honey Mustard
1/4 cup honey
1/4 cup mayonnaise
4. Beer Mustard
1/4 cup brown mustard seeds
1 cup beer (use 1/2 cup if using a dark beer)
1/4 cup sugar
5. Raspberry Mustard
Use either red wine or raspberry vinegar
1/2 cup raspberry jam
6. Garlic Mustard
1 tbsp minced garlic
1 tsp sugar
7. Tarragon Mustard
1/2 cup sugar
2 tbsp dried tarragon
1/4 cup mayonnaise
8. Jalapeno Mustard
2 jalapenos, minced and seeded
2 tbsp sugar
9. Dijon Mustard
(may substitute 2 cups wine for the wine vinegar)
1 cup onion, finely chopped
2 garlic cloves, minced
1 tbsp honey
10. Maple Mustard
1/4 cup maple syrup
1/4 cup mayonnaise
Listening to: Kelly Clarkson - What Doesn't Kill You
Ahh, it's exhausting being me. Exhausting, but strangely exhilarating. Mouth watering, and in this case, a little mouth burning.
See, call me crazy, but I did not actually realize there were so many ways to prepare mustard. Or, that mustard came in any color other than blinding yellow. Or, that mustard in its not-yellow plastic container form is really warm on the tongue.
It's a day full of surprises.
Each of these recipes starts with the same base and gets customized from there for distinct flavors.
Mustard base:
1/2 cup white wine vinegar
1/2 cup dry mustard
Salt & Pepper to taste
1. Spicy Horseradish Mustard
1 tbsp prepared horseradish (can use wasabi also)
1 tsp sugar
2 cloves garlic, crushed
1/4 tsp red pepper flakes
2. Champagne Mustard
Substitute 1/2 cup vinegar with 1/2 cup champagne vinegar
1 cup sugar
1/4 cup mayonnaise
3. Honey Mustard
1/4 cup honey
1/4 cup mayonnaise
4. Beer Mustard
1/4 cup brown mustard seeds
1 cup beer (use 1/2 cup if using a dark beer)
1/4 cup sugar
5. Raspberry Mustard
Use either red wine or raspberry vinegar
1/2 cup raspberry jam
6. Garlic Mustard
1 tbsp minced garlic
1 tsp sugar
7. Tarragon Mustard
1/2 cup sugar
2 tbsp dried tarragon
1/4 cup mayonnaise
8. Jalapeno Mustard
2 jalapenos, minced and seeded
2 tbsp sugar
9. Dijon Mustard
(may substitute 2 cups wine for the wine vinegar)
1 cup onion, finely chopped
2 garlic cloves, minced
1 tbsp honey
10. Maple Mustard
1/4 cup maple syrup
1/4 cup mayonnaise
Listening to: Kelly Clarkson - What Doesn't Kill You
Monday, January 16, 2012
Carrot Cake Jam
I'm trying this new thing where I'm trying a bunch of new things.
In fact, I'm in the midst of creating a culinary bucket list of sorts. The more and more research into cooking I do, the more I'm discovering how easy it can really be. So I'm trying to find some of the recipes that I've been most apprehensive about and knock them out with ease.
One thing I've wanted to try is making preserves. This is my first jam out of an archive of saved jams, jellies, pickling brines and a slew of other canning/preserving methods.
There's two things I love about this jam:
1. It tastes JUST LIKE CARROT CAKE. Yes, i meant to all-caps that.
2. It's wayyyy easier than I anticipated. Again, yes. The extra y's are deliberately for emphasis.
I didn't think it would be easy because it's not a preserve you see in any grocery store. But, to my pleasant surprise, the more I started reading up on jam-making, the more I started to relax about taking on a gourmet preserve.
I'd say more, but my mouth's full of toast with carrot cake jam. Try it and see for yourself!
1 1/2 cups finely grated peeled carrots
1 1/2 cups finely diced peeled and cored tart apples, such as granny smith
1 3/4 cups canned crushed pineapple, including juice
3 tablespoons freshly squeezed lemon juice
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup raisins
One (1.75-ounce) package powdered fruit pectin
6 1/2 cups granulated sugar
1/2 cup finely chopped walnuts
DISCLAIMER: This is a recipe only. I have not added any information regarding canning instructions. However, this will fill several pint jars, so canning is necessary for this recipe.
Bring carrots, apples, pineapple, lemon juice, cinnamon, nutmeg, and cloves to a boil over high heat. Stir consistently. Once a boil is achieved, drop the heat to medium-low and simmer for 15-20 minutes.
Off the heat, add pectin and raisins. Return to high heat to boil. Once boil is achieved, add sugar and allow to boil again. Then add butter and boil hard for 1 minute.
Remove from heat again and stir in chopped walnuts.
Listening to: Gavin DeGraw - Chariot
In fact, I'm in the midst of creating a culinary bucket list of sorts. The more and more research into cooking I do, the more I'm discovering how easy it can really be. So I'm trying to find some of the recipes that I've been most apprehensive about and knock them out with ease.
One thing I've wanted to try is making preserves. This is my first jam out of an archive of saved jams, jellies, pickling brines and a slew of other canning/preserving methods.
There's two things I love about this jam:
1. It tastes JUST LIKE CARROT CAKE. Yes, i meant to all-caps that.
2. It's wayyyy easier than I anticipated. Again, yes. The extra y's are deliberately for emphasis.
I didn't think it would be easy because it's not a preserve you see in any grocery store. But, to my pleasant surprise, the more I started reading up on jam-making, the more I started to relax about taking on a gourmet preserve.
I'd say more, but my mouth's full of toast with carrot cake jam. Try it and see for yourself!
1 1/2 cups finely grated peeled carrots
1 1/2 cups finely diced peeled and cored tart apples, such as granny smith
1 3/4 cups canned crushed pineapple, including juice
3 tablespoons freshly squeezed lemon juice
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup raisins
One (1.75-ounce) package powdered fruit pectin
6 1/2 cups granulated sugar
1/2 cup finely chopped walnuts
DISCLAIMER: This is a recipe only. I have not added any information regarding canning instructions. However, this will fill several pint jars, so canning is necessary for this recipe.
Bring carrots, apples, pineapple, lemon juice, cinnamon, nutmeg, and cloves to a boil over high heat. Stir consistently. Once a boil is achieved, drop the heat to medium-low and simmer for 15-20 minutes.
Off the heat, add pectin and raisins. Return to high heat to boil. Once boil is achieved, add sugar and allow to boil again. Then add butter and boil hard for 1 minute.
Remove from heat again and stir in chopped walnuts.
Listening to: Gavin DeGraw - Chariot
Sunday, January 15, 2012
Beef On Weck
You're getting beef on weck, people. And you can thank me later.
Yesterday, we made Kummelweck rolls for this sandwich. Today is all about assembly.
Truthfully, I'm not even that into roast beef, but the beef in this sandwich is undeniably awesome. And horseradish... Oh my, horseradish. Yes, I love it.
Part 1: Make Kummelweck rolls. CHECK.
Part 2: Make Beef on Weck. CHECK.
Suggestion #1: I made the rolls one day before the sandwich, but you don't have to wait that long. Just make sure that the rolls are cooled completely so that they can be toasted.
Suggestion #2: This sandwich is usually made by dipping the toasted roll into au jus. Or, you can just dip the whole sandwich in au jus.
Beef on Weck
1 Kummelweck Roll
1/2 lb thinly sliced roast beef
1-2 tbsp prepared horseradish
2 slices of dill pickle
Au Jus (optional; for dipping)
Slice open Weck roll. Pile on roast beef. Follow with pickles. Slather on as much horseradish as you can handle. Dip the bottom of the top bun in Au Jus. Top the sandwich. Serve with french fries.
Listening to: The Summer Set - Chelsea
Yesterday, we made Kummelweck rolls for this sandwich. Today is all about assembly.
Truthfully, I'm not even that into roast beef, but the beef in this sandwich is undeniably awesome. And horseradish... Oh my, horseradish. Yes, I love it.
Part 1: Make Kummelweck rolls. CHECK.
Part 2: Make Beef on Weck. CHECK.
Suggestion #1: I made the rolls one day before the sandwich, but you don't have to wait that long. Just make sure that the rolls are cooled completely so that they can be toasted.
Suggestion #2: This sandwich is usually made by dipping the toasted roll into au jus. Or, you can just dip the whole sandwich in au jus.
Beef on Weck
1 Kummelweck Roll
1/2 lb thinly sliced roast beef
1-2 tbsp prepared horseradish
2 slices of dill pickle
Au Jus (optional; for dipping)
Slice open Weck roll. Pile on roast beef. Follow with pickles. Slather on as much horseradish as you can handle. Dip the bottom of the top bun in Au Jus. Top the sandwich. Serve with french fries.
Listening to: The Summer Set - Chelsea
Saturday, January 14, 2012
Kummelweck Rolls
I want to bring you another New York delicacy.
Lesser known than chicken wing sauce, Buffalo is home to Beef on Weck sandwiches. When I lived in western New York, I got these sandwiches in a number of different restaurants. I loved it so much, I resolved to make my own.
Part 1: Make Kummelweck Rolls. CHECK.
Why?
Well, because my grocery store does not carry them. In fact, I haven't found them anywhere other than in and around Buffalo and Rochester. And even I could find them locally, I can't get to them because there is a giant ice/snow storm blocking my way.
If you like these rolls, you are going to love what I've got planned for tomorrow!
Kummelweck Rolls
(from New York Folk Lore Society)
1/4 cup caraway seeds
1/4 cup coarse salt
2 envelopes active dry yeast
5 cups flour
2 tsp salt
2 1/2 tbsp sugar
1/3 cup oil
2/3 cup milk
3/4 cup warm water
2 eggs
In a large bowl, combine yeast, 2 cups flour, salt, milk, oil and water. Alternate eggs one at a time, and the last 3 cups of flour until incorporated. Knead and stretch the dough until elastic.
Cover dough and let it rise for 1 hour. Punch dough and knead/stretch dough again.
Cut into 24 equal pieces and form a rounded roll with each. Cut lines or crosses into the top of the roll. Let rise again for 1 hour.
Preheat oven 350F. Sprinkle coarse salt and carraway seeds over the top of the rolls. You may need to lightly press the salt and seeds into the top of the roll.
Bake for 30 minutes.
Listening to: The Fratellis - Chelsea Dagger
Friday, January 13, 2012
Chicken Piccata with Artichoke Ravioli
I love wine.
But it's only recently that I've developed an affinity for cooking with wine.
In fact, I've been all over google looking for different combinations of wine/pasta dishes. And, I knew the first one I wanted to tackle was chicken piccata.
But, I'm not one for conventional. Or traditional. So, instead of the expected linguine base, I switched it up by pocketing the veggies in a ravioli. It's different texturally, but the taste is unmistakably Piccata. Check it out!
Chicken Piccata with Artichoke Ravioli
Artichoke Ravioli:
1 pkg wonton wrappers or fillable ravioli dough
2 cups artichokes, diced
1 medium onion, diced
1 tbsp minced garlic
1 egg, separated
1/4 cup grated parmesan cheese
1 tbsp olive oil
Sauce:
1 lb. boneless, skinless chicken
1/2 chicken stock
1/4 lemon juice
1/4 white wine
1 tbsp olive oil
1/4 cup capers
Salt & Pepper to taste
Saute onion in oil over medium heat until translucent. Add artichokes and garlic and saute for approximately 10 minutes. Remove from heat and add 1 egg yolk and parmesan.
Scoop about 1 tsp of mixture out and pile onto a wonton wrapper. Use 1 egg white to close the ravioli, making a good seal. Bring a pot of water to a boil and drop the ravioli in, letting them cook for about 5 minutes.
Scoop about 1 tsp of mixture out and pile onto a wonton wrapper. Use 1 egg white to close the ravioli, making a good seal. Bring a pot of water to a boil and drop the ravioli in, letting them cook for about 5 minutes.
In another pan, cook chicken thoroughly in olive oil over medium heat. Add chicken stock and lemon juice. Bring to a boil. Reduce heat and add white wine and capers. Simmer until sauce thickens. Remove from heat.
Pour sauce over ravioli. Garnish with fresh parsley.
Listening to: REO Speedwagon - Keep On Loving You
Thursday, January 12, 2012
Toasted Almond Cake with Amaretto Buttercream
6I know, I know.
It's January. Early January.
It is NOT dessert season. And I am truly sorry for posting this with the absolute hope of ruining your New Year resolutions.
But, I have to admit this. I am a huge fan of amaretto liquer. In fact, at some point, I'd like to dabble in the art of concocting cocktails and maybe even trying to make my own amaretto. Baby steps.
Anyway, whenever I get all gussied up for a social occasion, I like to sip on Amaretto. It's classier than slingin' back Budweiser (or in my case, Labatt's Blue), and it's less pretentious than a cosmopolitan. I don't live in a cosmopolitan world.
The toasted almond flavor is present, but not overpowering, so it doesn't compete for attention with the luscious amaretto icing. I'm just trying to figure out what else I can put this icing on...
Toasted Almond Cake:
(adapted from David Lebovitz)
1/4 cup slivered almonds
6 large eggs
1/4 tsp salt
1 1/3 cups sugar
8 oz. almond paste
1 tsp vanilla extract
1 tsp almond extract
1 stick of butter
1 cup all-purpose flour
Amaretto Buttercream:
1 stick butter
2 cups confectioner's sugar
1/4 tsp salt
2 tbsp Amaretto liquer
Toast the almonds in a dry pan.
Preheat oven to 325F. Grease and flour a 9" pan.
In a large bowl, combine flour, sugar, baking powder and salt. In a stand mixer, combine paste, butter and extracts.
On medium speed, alternate adding 1 egg, then flour mixture in increments until fully incorporated.
Pour into baking pan and bake for 65 minutes.
For the buttercream, combine butterr, salt and Amaretto in a stand mixer on medium. Slowly incorporate the sugar into the mixture. Ice the cooled cake with buttercream.
Listening to: Black Eyed Peas - Imma Be
It's January. Early January.
It is NOT dessert season. And I am truly sorry for posting this with the absolute hope of ruining your New Year resolutions.
But, I have to admit this. I am a huge fan of amaretto liquer. In fact, at some point, I'd like to dabble in the art of concocting cocktails and maybe even trying to make my own amaretto. Baby steps.
Anyway, whenever I get all gussied up for a social occasion, I like to sip on Amaretto. It's classier than slingin' back Budweiser (or in my case, Labatt's Blue), and it's less pretentious than a cosmopolitan. I don't live in a cosmopolitan world.
The toasted almond flavor is present, but not overpowering, so it doesn't compete for attention with the luscious amaretto icing. I'm just trying to figure out what else I can put this icing on...
Toasted Almond Cake:
(adapted from David Lebovitz)
1/4 cup slivered almonds
6 large eggs
1/4 tsp salt
1 1/3 cups sugar
8 oz. almond paste
1 tsp vanilla extract
1 tsp almond extract
1 stick of butter
1 cup all-purpose flour
Amaretto Buttercream:
1 stick butter
2 cups confectioner's sugar
1/4 tsp salt
2 tbsp Amaretto liquer
Toast the almonds in a dry pan.
Preheat oven to 325F. Grease and flour a 9" pan.
In a large bowl, combine flour, sugar, baking powder and salt. In a stand mixer, combine paste, butter and extracts.
On medium speed, alternate adding 1 egg, then flour mixture in increments until fully incorporated.
Pour into baking pan and bake for 65 minutes.
For the buttercream, combine butterr, salt and Amaretto in a stand mixer on medium. Slowly incorporate the sugar into the mixture. Ice the cooled cake with buttercream.
Listening to: Black Eyed Peas - Imma Be
Wednesday, January 11, 2012
Vodka Riggies
My favorite thing about living in New York is that wherever I go throughout the state, there is a crazy amount of diversity. Every region is home to its own culture. And food is no different.
NYC is famous for pizza (among a ton of other things). Buffalo is home to the chicken wing (duh!). Rochester's got the Garbage Plate (aesthetically, it's awful, but it's oh so tasty!). Binghamton makes a mean Spiedie... and trust me, we'll be getting to that soon.
But Utica is where the predominately Italian population has developed a crazy delicious dish called Chicken Riggies. Chicken, rigatoni and a spicy tomato sauce with plenty of peppers. The vodka sauce substitution is equally as amazing.
If you've never experimented with vodka sauce, you're missing out. The sauce really doesn't convey a vodka taste, so you don't have to be afraid that you're soaking your pasta in shots of liquor.
If you're want to try the original Chicken Riggies, you can use this recipe and omit the cream and vodka.
Vodka Riggies
1 lb. chicken breast
2 cups rigatoni
1 white onion, diced
1 green pepper
1 red pepper
1 (28 oz.) can crushed tomatoes
1/2 cup top shelf vodka
2 tbsp minced garlic
1/4 cup cream
1 tbsp parsley flakes
1 tbsp dried basil
1/4 tsp red pepper flakes
2 tbsp olive oil, divided in half
Salt & Pepper to taste
Boil pasta. Strain and set aside.
Cook chicken in 1 tbsp olive oil over medium heat until completely cooked. Cut into thin slices.
Saute garlic, onion and peppers in 1 tbsp olive oil in a saucepan over medium heat until soft and onions become translucent. Stir in tomatoes, parsley, basil, red pepper flakes, and seasonings. Cover and simmer on medium-low for 15-20 minutes.
Stir in vodka and cream. Add chicken to the sauce mixture. Let simmer for 3-5 more minutes. Pour mixture over a plate of rigatoni. Garnish with parmesan or romano cheese, and fresh basil.
Listening to: Billy Joel - We Didn't Start The Fire
NYC is famous for pizza (among a ton of other things). Buffalo is home to the chicken wing (duh!). Rochester's got the Garbage Plate (aesthetically, it's awful, but it's oh so tasty!). Binghamton makes a mean Spiedie... and trust me, we'll be getting to that soon.
But Utica is where the predominately Italian population has developed a crazy delicious dish called Chicken Riggies. Chicken, rigatoni and a spicy tomato sauce with plenty of peppers. The vodka sauce substitution is equally as amazing.
If you've never experimented with vodka sauce, you're missing out. The sauce really doesn't convey a vodka taste, so you don't have to be afraid that you're soaking your pasta in shots of liquor.
If you're want to try the original Chicken Riggies, you can use this recipe and omit the cream and vodka.
Vodka Riggies
1 lb. chicken breast
2 cups rigatoni
1 white onion, diced
1 green pepper
1 red pepper
1 (28 oz.) can crushed tomatoes
1/2 cup top shelf vodka
2 tbsp minced garlic
1/4 cup cream
1 tbsp parsley flakes
1 tbsp dried basil
1/4 tsp red pepper flakes
2 tbsp olive oil, divided in half
Salt & Pepper to taste
Boil pasta. Strain and set aside.
Cook chicken in 1 tbsp olive oil over medium heat until completely cooked. Cut into thin slices.
Saute garlic, onion and peppers in 1 tbsp olive oil in a saucepan over medium heat until soft and onions become translucent. Stir in tomatoes, parsley, basil, red pepper flakes, and seasonings. Cover and simmer on medium-low for 15-20 minutes.
Stir in vodka and cream. Add chicken to the sauce mixture. Let simmer for 3-5 more minutes. Pour mixture over a plate of rigatoni. Garnish with parmesan or romano cheese, and fresh basil.
Listening to: Billy Joel - We Didn't Start The Fire
Tuesday, January 10, 2012
Peanut Butter No Bake Cookie Bars
If you stick around long enough, you're going to learn some things about me. Things you're not going to like.
For one, the chances of seeing bacon or ham in any recipe I make is slim to none. And by that, I mean none. I am not a swine-lover. Sorry.
Two. I do love peanut butter. All the time. In fact, my diet yesterday consisted of alternating spoonfuls of honey-flavored peanut butter and ranch flavored Doritos. And, it's genetic because my Gram is addicted to the stuff too, even though she is, quote, "the good kind of allergic". Basically, she's cool with hives as long as her airway doesn't close up.
These peanut butter No Bakes were not my idea originally. Although, they do taste like something straight out of my dreams.
And currently, I've got two jars, well, one and a half jars of creamy honey peanut butter and two jars of extra chunky peanut butter. So, I'm pretty sure there are a lot of peanut-butter flavored recipes in my future. Either that, or I'll have to double my daily spoonful quota.
Peanut Butter No Bake Cookie Bars
2 cups sugar
1 stick of butter
1/2 cup of milk
1/4 tsp vanilla extract
1 cup peanut butter (chunky or creamy)
2 cups instant oats
Combine sugar, butter and milk in a saucepan over medium heat. Bring to a boil and allow it to boil up to two minutes, stirring continuously. Remove from heat.
Add in vanilla, peanut butter and oats. Stir constantly until the mixture begins to thicken. Pour into a 9" square casserole dish. Leave plain, or top with any additional toppings of your choice, like chocolate ganache or candy pieces. Allow to cool completely. Cut into bars.
Listening to: Cage The Elephant - Ain't No Rest For The Wicked
For one, the chances of seeing bacon or ham in any recipe I make is slim to none. And by that, I mean none. I am not a swine-lover. Sorry.
Two. I do love peanut butter. All the time. In fact, my diet yesterday consisted of alternating spoonfuls of honey-flavored peanut butter and ranch flavored Doritos. And, it's genetic because my Gram is addicted to the stuff too, even though she is, quote, "the good kind of allergic". Basically, she's cool with hives as long as her airway doesn't close up.
These peanut butter No Bakes were not my idea originally. Although, they do taste like something straight out of my dreams.
And currently, I've got two jars, well, one and a half jars of creamy honey peanut butter and two jars of extra chunky peanut butter. So, I'm pretty sure there are a lot of peanut-butter flavored recipes in my future. Either that, or I'll have to double my daily spoonful quota.
Peanut Butter No Bake Cookie Bars
2 cups sugar
1 stick of butter
1/2 cup of milk
1/4 tsp vanilla extract
1 cup peanut butter (chunky or creamy)
2 cups instant oats
Combine sugar, butter and milk in a saucepan over medium heat. Bring to a boil and allow it to boil up to two minutes, stirring continuously. Remove from heat.
Add in vanilla, peanut butter and oats. Stir constantly until the mixture begins to thicken. Pour into a 9" square casserole dish. Leave plain, or top with any additional toppings of your choice, like chocolate ganache or candy pieces. Allow to cool completely. Cut into bars.
Listening to: Cage The Elephant - Ain't No Rest For The Wicked
Monday, January 9, 2012
Pizza Dough
I'm a New Yorker.
No, not that kind of New Yorker. Not the Upper East Side-dwelling, subway-riding, Saks Fifth Avenue-shopping, taxi-hailing, Central Park-jogging urbanite you're familiar with in the movies.
The truth is, there is a ginormous chunk of land above NYC that is still a part of the state. And I live at the tippy toppest part of it.
Nonetheless, I love New York-style pizza. I love the thin, chewy texture. The dusting of cornmeal on the bottom. The air bubbles that accumulate around the edges. Amazing.
New York pizza usually has a pretty plain red sauce and dry, grated mozzarella. But, I like to experiment with sauces and toppings to spice up my dinner. I am a firm believer that any sandwich can make a good pasta dish, and anything you can put on pasta, you can toss onto a pizza. So, I like to have a good store of ready-to-go dough whenever I get a craving for carbs.
This recipe calls for whole-wheat flour (don't tell anybody). I'm a big fan of the texture and color of the whole wheat flour. Also, this recipe takes at least one day to complete, so I recommend making a big batch or several big batches at once. That way, you can use what you want and freeze the rest for later.
Pizza Dough
2 cups whole wheat flour
1 tbsp sugar
1 tsp salt
1 tsp instant yeast
1 tbsp olive oil
3/4 cup warm water (not too HOT!)
Combine flour, sugar, salt and yeast in a large bowl or mixer. Add oil and water and mix well. The dough form a ball while remaining tacky.
Grease a large bowl with olive oil and place the dough in the bowl. Cover and refrigerate at least overnight. For best results, refrigerate 1-2 days.
When ready, remove the ball from the fridge. Knead and stretch the dough for 2-3 minutes. Let sit at room temperature for 1-2 hours to allow dough to rise.
Fashion a pizza crust by stretching the dough to desired dimensions.
Listening to: Blake Shelton - God Gave Me You
No, not that kind of New Yorker. Not the Upper East Side-dwelling, subway-riding, Saks Fifth Avenue-shopping, taxi-hailing, Central Park-jogging urbanite you're familiar with in the movies.
The truth is, there is a ginormous chunk of land above NYC that is still a part of the state. And I live at the tippy toppest part of it.
Nonetheless, I love New York-style pizza. I love the thin, chewy texture. The dusting of cornmeal on the bottom. The air bubbles that accumulate around the edges. Amazing.
New York pizza usually has a pretty plain red sauce and dry, grated mozzarella. But, I like to experiment with sauces and toppings to spice up my dinner. I am a firm believer that any sandwich can make a good pasta dish, and anything you can put on pasta, you can toss onto a pizza. So, I like to have a good store of ready-to-go dough whenever I get a craving for carbs.
This recipe calls for whole-wheat flour (don't tell anybody). I'm a big fan of the texture and color of the whole wheat flour. Also, this recipe takes at least one day to complete, so I recommend making a big batch or several big batches at once. That way, you can use what you want and freeze the rest for later.
Pizza Dough
2 cups whole wheat flour
1 tbsp sugar
1 tsp salt
1 tsp instant yeast
1 tbsp olive oil
3/4 cup warm water (not too HOT!)
Combine flour, sugar, salt and yeast in a large bowl or mixer. Add oil and water and mix well. The dough form a ball while remaining tacky.
Grease a large bowl with olive oil and place the dough in the bowl. Cover and refrigerate at least overnight. For best results, refrigerate 1-2 days.
When ready, remove the ball from the fridge. Knead and stretch the dough for 2-3 minutes. Let sit at room temperature for 1-2 hours to allow dough to rise.
Fashion a pizza crust by stretching the dough to desired dimensions.
Listening to: Blake Shelton - God Gave Me You
Sunday, January 8, 2012
Chicken Noodle Soup
Ahhhhh ...
I.am.so.tired.
I spent the entire day doing absolutely nothing, and I am exhausted. Please tell me you're familiar with this type of irony.
The Hubbalub is sick. He's battling round #2 of a sinus infection and I spent all Sunday AKA Football's Wildcard Weekend Sunday caring for him. I mean, it's not too hard to care for Mr. Nice & Easy since he really only requests that I keep a full stock of NyQuil and cherry-flavored Kool-Aid.
But at one point during his drug-induced coma today, he mumbled something about wanting some chicken noodle soup. I jumped at the chance. I needed something, anything to stave off the boredom.
Normally, he'd be completely fine with the condensed version, but I was realllyyyyy bored and wanted to spend as much time in the kitchen to avoid time in the sphere of near-death known as Hub's bedside.
I tried to recall the ingredients in soups I'd eaten in the past. Then I kind of dazed off and just started chopping up a crisper drawer full of veggies.
I wish someone could vouch for this soup because it's delicious. And cozy. And healing (maybe). Unfortunately, my taste tester's unable to taste anything at the moment, so you'll have to take my word for it.
Chicken Noodle Soup
2 quarts chicken stock
1 large can of chicken
2 1/2 cups noodles (I used egg noodles, but you can get creative)
2 stalks celery, finely diced
2 carrot, finely diced
1/2 white onion, finely diced
1 tsp minced garlic
2 tbsp parsley flakes
2 tsp Italian seasoning
Salt & Pepper to taste
Boil pasta. Strain and set aside.
In a large soup pot, combine onion, garlic, celery and carrots and saute on medium heat. Let the vegetables soften.
Add in stock, chicken and seasonings. Raise the heat to medium-high and bring to a boil. Reduce to medium-low and simmer for 10-15 minutes.
Listening to: All Time Low - Jasey Rae
I.am.so.tired.
I spent the entire day doing absolutely nothing, and I am exhausted. Please tell me you're familiar with this type of irony.
The Hubbalub is sick. He's battling round #2 of a sinus infection and I spent all Sunday AKA Football's Wildcard Weekend Sunday caring for him. I mean, it's not too hard to care for Mr. Nice & Easy since he really only requests that I keep a full stock of NyQuil and cherry-flavored Kool-Aid.
But at one point during his drug-induced coma today, he mumbled something about wanting some chicken noodle soup. I jumped at the chance. I needed something, anything to stave off the boredom.
Normally, he'd be completely fine with the condensed version, but I was realllyyyyy bored and wanted to spend as much time in the kitchen to avoid time in the sphere of near-death known as Hub's bedside.
I tried to recall the ingredients in soups I'd eaten in the past. Then I kind of dazed off and just started chopping up a crisper drawer full of veggies.
I wish someone could vouch for this soup because it's delicious. And cozy. And healing (maybe). Unfortunately, my taste tester's unable to taste anything at the moment, so you'll have to take my word for it.
Chicken Noodle Soup
2 quarts chicken stock
1 large can of chicken
2 1/2 cups noodles (I used egg noodles, but you can get creative)
2 stalks celery, finely diced
2 carrot, finely diced
1/2 white onion, finely diced
1 tsp minced garlic
2 tbsp parsley flakes
2 tsp Italian seasoning
Salt & Pepper to taste
Boil pasta. Strain and set aside.
In a large soup pot, combine onion, garlic, celery and carrots and saute on medium heat. Let the vegetables soften.
Add in stock, chicken and seasonings. Raise the heat to medium-high and bring to a boil. Reduce to medium-low and simmer for 10-15 minutes.
Listening to: All Time Low - Jasey Rae
Saturday, January 7, 2012
Roasted Cauliflower with Dill Dipping Sauce
Saturday morning.
No work. No alarm clocks. Cartoons. Carbohydrate-laden breakfasts of pancakes, waffles and toast.
Oh, wait... my pantry is empty. So is my fridge. Save for three heads of cauliflower. Three.
Why? I don't know. Cauliflower goes pretty quick in our house. So the fact that we have three whole heads left in the crisper is strange for us.
It's not exactly a go-to weekend breakfast. In fact, if it's not dessert, it's probably not a weekend breakfast to me. But, I'm hungry. Therefore, I'm whiny. And cranky.
Every vegetable I've ever eaten can be labeled "Good raw, Better roasted," so I'm hoping the same is true for cauliflower. And, I think dill dip is a perfect complement to raw cauliflower, so I'm trying it out with roasted florets.
If this satisfies my Saturday morning hunger pains, this may make a permanent home on my party appetizer menu!
Roasted Cauliflower with Dill Dipping Sauce
Cauliflower:
1 head cauliflower
1 tbsp minced garlic
1 tbsp olive oil
Salt & Pepper to taste
2 tbsp grated parmesan (optional)
Dill Dip:
1 cup mayonnaise
1 cup sour cream
1 tbsp dried dill weed
1 tbsp minced onion
Salt & Pepper to taste
Preheat oven to 400F.
Cut the cauliflower into florets and toss into a large bowl. Add in the minced garlic, olive oil and seasonings. Toss until florets are evenly and thinly coated.
Set cauliflower in a single layer on a baking sheet. Bake 30-35 minutes, or until cauliflower is fork-tender. Sprinkle with grated parmesan if desired.
For the dip, combine all ingredients in a bowl. For serving, transfer dill mixture into the center bowl of a dip tray. Lay the roasted cauliflower around the outer ring of the tray. You may also try using other vegetables like celery, carrots and broccoli with this dip as well.
Listening to: Cobra Starship with Sabi - You Make Me Feel...
No work. No alarm clocks. Cartoons. Carbohydrate-laden breakfasts of pancakes, waffles and toast.
Oh, wait... my pantry is empty. So is my fridge. Save for three heads of cauliflower. Three.
Why? I don't know. Cauliflower goes pretty quick in our house. So the fact that we have three whole heads left in the crisper is strange for us.
It's not exactly a go-to weekend breakfast. In fact, if it's not dessert, it's probably not a weekend breakfast to me. But, I'm hungry. Therefore, I'm whiny. And cranky.
Every vegetable I've ever eaten can be labeled "Good raw, Better roasted," so I'm hoping the same is true for cauliflower. And, I think dill dip is a perfect complement to raw cauliflower, so I'm trying it out with roasted florets.
If this satisfies my Saturday morning hunger pains, this may make a permanent home on my party appetizer menu!
Roasted Cauliflower with Dill Dipping Sauce
Cauliflower:
1 head cauliflower
1 tbsp minced garlic
1 tbsp olive oil
Salt & Pepper to taste
2 tbsp grated parmesan (optional)
Dill Dip:
1 cup mayonnaise
1 cup sour cream
1 tbsp dried dill weed
1 tbsp minced onion
Salt & Pepper to taste
Preheat oven to 400F.
Cut the cauliflower into florets and toss into a large bowl. Add in the minced garlic, olive oil and seasonings. Toss until florets are evenly and thinly coated.
Set cauliflower in a single layer on a baking sheet. Bake 30-35 minutes, or until cauliflower is fork-tender. Sprinkle with grated parmesan if desired.
For the dip, combine all ingredients in a bowl. For serving, transfer dill mixture into the center bowl of a dip tray. Lay the roasted cauliflower around the outer ring of the tray. You may also try using other vegetables like celery, carrots and broccoli with this dip as well.
Listening to: Cobra Starship with Sabi - You Make Me Feel...
Friday, January 6, 2012
Ambrosia Fruit Salad
Here's a secret.
I don't like most fruit. It's very strange because I love vegetables. If you snuck a peek into my lunchbox, you're likely to see a couple plastic baggies full of cucumber wedges or carrot sticks. But you'd be hard-pressed to find an apple or an orange in my diet anywhere.
The exception is berries. I am not above pulling over on the side of back country path simply to snack on the roadside selection of berry bushes. I love them best when they're fresh and unsweetened. Juicy and tart. My mouth is watering onto the keyboard as we speak.
If I have to eat fruit, I prefer them in to two specific ways: cobblers and fruit salads. I'll eat pie and fruit preserves, but I absolutely devour dishes that combine several complementary fruits with a heaping helping of all less-healthy additions.
Ambrosia salad is one of my all-time favorite fruit dishes. The combination of pineapple, coconut, mandarin oranges and marshmallows is phenomenal, for lack of a more descriptive adjective. I may have to do some digging through the recipe books because I could definitely see the ambrosia flavor becoming a theme here.
This is an excellent side dish and great for a potluck or dish-to-pass-type gathering. It's also incredibly easy. Hmmm.. what else can I do with ambrosia? Any ideas?
Ambrosia Fruit Salad
1 cup drained mandarin oranges, diced
1 cup diced pineapple
1 cup shredded coconut
2 cups miniature marshmallows
1/2 cup sour cream
2-3 cups sweetened whipped topping (see "Raspberry Poke Cake" post for recipe)
Combine all ingredients in a large bowl. Depending on the thickness and consistency you prefer, start with 2 cups of whipped topping for a thicker mixture or use 3 cups to thin it out a little more.
Because of the ease of this recipe, you can edit the recipe to add more or less of each fruit depending on your tastes. You can also individualize the recipe by adding slices of apples, pears, almonds, pecans or whole cherries.
Listening to: Willie Nelson & Ray Charles - Seven Spanish Angels
I don't like most fruit. It's very strange because I love vegetables. If you snuck a peek into my lunchbox, you're likely to see a couple plastic baggies full of cucumber wedges or carrot sticks. But you'd be hard-pressed to find an apple or an orange in my diet anywhere.
The exception is berries. I am not above pulling over on the side of back country path simply to snack on the roadside selection of berry bushes. I love them best when they're fresh and unsweetened. Juicy and tart. My mouth is watering onto the keyboard as we speak.
If I have to eat fruit, I prefer them in to two specific ways: cobblers and fruit salads. I'll eat pie and fruit preserves, but I absolutely devour dishes that combine several complementary fruits with a heaping helping of all less-healthy additions.
Ambrosia salad is one of my all-time favorite fruit dishes. The combination of pineapple, coconut, mandarin oranges and marshmallows is phenomenal, for lack of a more descriptive adjective. I may have to do some digging through the recipe books because I could definitely see the ambrosia flavor becoming a theme here.
This is an excellent side dish and great for a potluck or dish-to-pass-type gathering. It's also incredibly easy. Hmmm.. what else can I do with ambrosia? Any ideas?
Ambrosia Fruit Salad
1 cup drained mandarin oranges, diced
1 cup diced pineapple
1 cup shredded coconut
2 cups miniature marshmallows
1/2 cup sour cream
2-3 cups sweetened whipped topping (see "Raspberry Poke Cake" post for recipe)
Combine all ingredients in a large bowl. Depending on the thickness and consistency you prefer, start with 2 cups of whipped topping for a thicker mixture or use 3 cups to thin it out a little more.
Because of the ease of this recipe, you can edit the recipe to add more or less of each fruit depending on your tastes. You can also individualize the recipe by adding slices of apples, pears, almonds, pecans or whole cherries.
Listening to: Willie Nelson & Ray Charles - Seven Spanish Angels
Thursday, January 5, 2012
Radiator Soup
Today, I'm presenting you with another easily prepared dish that I've craftily complicated to make more attractive to above-novice cookers. My Hubbalubba absolutely loves Tomato Macaroni soup. It's equal parts easy, quick and tasty. Generally, we prepare a simple, vegetarian version with macaroni noodles and condensed soup from a can. But I'm ready to experiment with something new.
This recipe is something I created after we visited a little diner on a motorcycle ride we took over the summer. A couple little old ladies prepared this soup everyday because it was a local favorite, and it quickly became ours. Every time we travel near that diner, we stop in for a bowl.
I hope the name doesn't scare you off. I promise I do not make food on a radiator. Or anything radiator-like. Well, unless you count the times I've used the top of my woodstove like a slow cooker...
Anyway, the name "radiator" is actually a nod to my nieces. I made them a pot of Tomato Macaroni Soup one day by substituting the macaroni noodles with radiatori. The unusually-shaped pasta then became known as radiators and I've stuck with it ever since.
Whatever you choose to call it, this recipe comes pretty close in taste and texture to the soup from that diner, so I hope I did those ladies proud with my own recipe!
Tomato Radiatori Soup
"Radiator" Soup
1 lb. radiatori pasta
1 lb. lean ground beef
1 large white onion, diced
1/2 cup diced carrots
1/2 cup diced celery
3 cloves garlic, minced
2 cans condensed tomato soup
4 cups beef broth
1 tsp worchestershire sauce
2 tbsp olive oil
1 tsp parsley flakes
1 tsp Italian seasoning
Salt & Pepper to taste
Boil pasta in water until it is soft and cooked. Strain. Set aside.
In a large soup pot, saute onions, garlic, celery and carrots in 1tbsp of oil on medium heat until they begin to soften.
In another pot, cook the ground meat in the other tablespoon in oil until it is completely brown and broken apart. Add the meat to the sauteed vegetables.
Add the rest of the ingredients to the pot. Turn up the heat to medium-high and bring to a boil. Reduce back to medium and let simmer for 15-20 minutes.
To serve, pile a serving of strained pasta into a soup bowl. Pour soup over the pasta.
To save, combine the pasta to the soup pot and allow to cool completely. Freeze if desired.
Listening to: Big & Rich - Fake ID (from Footloose OST)
This recipe is something I created after we visited a little diner on a motorcycle ride we took over the summer. A couple little old ladies prepared this soup everyday because it was a local favorite, and it quickly became ours. Every time we travel near that diner, we stop in for a bowl.
I hope the name doesn't scare you off. I promise I do not make food on a radiator. Or anything radiator-like. Well, unless you count the times I've used the top of my woodstove like a slow cooker...
Anyway, the name "radiator" is actually a nod to my nieces. I made them a pot of Tomato Macaroni Soup one day by substituting the macaroni noodles with radiatori. The unusually-shaped pasta then became known as radiators and I've stuck with it ever since.
Whatever you choose to call it, this recipe comes pretty close in taste and texture to the soup from that diner, so I hope I did those ladies proud with my own recipe!
Tomato Radiatori Soup
"Radiator" Soup
1 lb. radiatori pasta
1 lb. lean ground beef
1 large white onion, diced
1/2 cup diced carrots
1/2 cup diced celery
3 cloves garlic, minced
2 cans condensed tomato soup
4 cups beef broth
1 tsp worchestershire sauce
2 tbsp olive oil
1 tsp parsley flakes
1 tsp Italian seasoning
Salt & Pepper to taste
Boil pasta in water until it is soft and cooked. Strain. Set aside.
In a large soup pot, saute onions, garlic, celery and carrots in 1tbsp of oil on medium heat until they begin to soften.
In another pot, cook the ground meat in the other tablespoon in oil until it is completely brown and broken apart. Add the meat to the sauteed vegetables.
Add the rest of the ingredients to the pot. Turn up the heat to medium-high and bring to a boil. Reduce back to medium and let simmer for 15-20 minutes.
To serve, pile a serving of strained pasta into a soup bowl. Pour soup over the pasta.
To save, combine the pasta to the soup pot and allow to cool completely. Freeze if desired.
Listening to: Big & Rich - Fake ID (from Footloose OST)
Wednesday, January 4, 2012
Raspberry Poke Cake
Today is special.
I'm celebrating a year and a half anniversary with my Hubbalubb. And it wouldn't be fair of me if I didn't include this factoid because in all actuality, it is him who sparked my interest in cooking in the first place.
You ever hear that old phrase about stealing a man's heart through his stomach? Yeah, I did that. Except, when I stole his heart, I had absolutely no idea how to cook.
I tricked him into believing that I was a decent cook and I can't believe he fell for it. In fact, if the garage and the kitchen weren't so far away from each other, he probably would have witnessed the catastrophic damage I caused every time I tried a new recipe.
The funny thing is, now that I've pretended that I know how to cook, I actually want to learn. That's the point of this internet journal, really. For me, it's a scrapbook of progress. I'm in love with the idea of learning and trying new things each and every day. And now, I'm writing it down to share with you.
Anyway, back to my anniversary. Now, I'm not a big girly girl when it comes to anniversaries. Mostly because I'm not a girly girl about anything. But since we've had to classify our relationship as "90% long-distance" while I'm away at school, I cherish every difficult month that we've managed to endure.
So, to thank him for dealing with my stubborn, pouty, cranky, stressed-to-the-max self for a whole eighteen months, I'm treating him to his all-time favorite dessert... Poke Cake.
If you couldn't tell from this, he is an incredibly easy-going and simplistic kind of guy. He's not into fancy. A boxed white cake, a packet of flavored Jell-O, and a tub of Cool Whip make him all sorts of giddy. I, however, desperately want to ascend into the realm of ultimate foodie, so I'm getting creative with fresh fruit and cake from scratch.
Happy Anniversary to me!
Raspberry Poke Cake
(adapted from Cook's Country)
Cake:
1 1/2 sticks unsalted butter, softened
2 1/4 cups all-purpose flour
4 tsp baking powder
1 tsp salt
1 cup milk
2 tsp vanilla extract
6 egg whites
1 3/4 cups sugar
Syrup and Spread:
4 cups frozen raspberries
4 tbsp sugar
2 tbsp orange juice
1/2 cup water
2 tbsp raspberry-flavored gelatin
Sweetened Whipped Cream:
(from Taste of Home)
1 cup heavy whipping cream
3 tbsp confectioner's sugar
1/2 tsp vanilla extract
For the cake, heat oven to 350F. Grease and flour 2 round 9" pans. Combine flour, powder and salt in a bowl. Whisk milk, vanilla and eggs in another bowl. In yet another bowl, mix butter and sugar together in a mixer for three minutes. Add dry and wet mixture alternately, in two batches each. Beat after each addition for approximately thirty seconds. Scrape into baking pans. Bake until an inserted toothpick comes out clean, about 35 minutes. Let cool completely.
For the syrup, heat 3 cups of raspberries, 2 tbsp of sugar, juice and water in a saucepan on medium-low heat. Cook covered about 10 minutes. Strain into a bowl and set solids aside. Whisk gelatin into liquid and let sit for 30 minutes, or until the mixture is room temperature.
Poke several holes in the cooled cake about 1" apart. Use a wooden skewer and give each poke a quarter turn before removing. Pour the syrup evenly over the cake. Cover and refrigerate for at least three hours to set the gelatin.
For the whipped topping, beat the cream in a chilled bowl until it thickens. Add sugar and vanilla. Beat until soft peaks form. Keep in refrigerator until ready to use. Makes 2 cups.
For the fruit spread, pulse the strained raspberries, 2 tbsp sugar and remaining raspberries in a food processor to a jam-like consistency.
To assemble, set one cake layer on a plate. Spread the raspberry spread over the cake. Next, apply the second cake layer on top of the raspberry mixture. Frost the cake with the sweetened whipped cream. Garnish with fresh whole raspberries.
Listening: Ray LaMontagne - Let It Be Me
I'm celebrating a year and a half anniversary with my Hubbalubb. And it wouldn't be fair of me if I didn't include this factoid because in all actuality, it is him who sparked my interest in cooking in the first place.
You ever hear that old phrase about stealing a man's heart through his stomach? Yeah, I did that. Except, when I stole his heart, I had absolutely no idea how to cook.
I tricked him into believing that I was a decent cook and I can't believe he fell for it. In fact, if the garage and the kitchen weren't so far away from each other, he probably would have witnessed the catastrophic damage I caused every time I tried a new recipe.
The funny thing is, now that I've pretended that I know how to cook, I actually want to learn. That's the point of this internet journal, really. For me, it's a scrapbook of progress. I'm in love with the idea of learning and trying new things each and every day. And now, I'm writing it down to share with you.
Anyway, back to my anniversary. Now, I'm not a big girly girl when it comes to anniversaries. Mostly because I'm not a girly girl about anything. But since we've had to classify our relationship as "90% long-distance" while I'm away at school, I cherish every difficult month that we've managed to endure.
So, to thank him for dealing with my stubborn, pouty, cranky, stressed-to-the-max self for a whole eighteen months, I'm treating him to his all-time favorite dessert... Poke Cake.
If you couldn't tell from this, he is an incredibly easy-going and simplistic kind of guy. He's not into fancy. A boxed white cake, a packet of flavored Jell-O, and a tub of Cool Whip make him all sorts of giddy. I, however, desperately want to ascend into the realm of ultimate foodie, so I'm getting creative with fresh fruit and cake from scratch.
Happy Anniversary to me!
Raspberry Poke Cake
(adapted from Cook's Country)
Cake:
1 1/2 sticks unsalted butter, softened
2 1/4 cups all-purpose flour
4 tsp baking powder
1 tsp salt
1 cup milk
2 tsp vanilla extract
6 egg whites
1 3/4 cups sugar
Syrup and Spread:
4 cups frozen raspberries
4 tbsp sugar
2 tbsp orange juice
1/2 cup water
2 tbsp raspberry-flavored gelatin
Sweetened Whipped Cream:
(from Taste of Home)
1 cup heavy whipping cream
3 tbsp confectioner's sugar
1/2 tsp vanilla extract
For the cake, heat oven to 350F. Grease and flour 2 round 9" pans. Combine flour, powder and salt in a bowl. Whisk milk, vanilla and eggs in another bowl. In yet another bowl, mix butter and sugar together in a mixer for three minutes. Add dry and wet mixture alternately, in two batches each. Beat after each addition for approximately thirty seconds. Scrape into baking pans. Bake until an inserted toothpick comes out clean, about 35 minutes. Let cool completely.
For the syrup, heat 3 cups of raspberries, 2 tbsp of sugar, juice and water in a saucepan on medium-low heat. Cook covered about 10 minutes. Strain into a bowl and set solids aside. Whisk gelatin into liquid and let sit for 30 minutes, or until the mixture is room temperature.
Poke several holes in the cooled cake about 1" apart. Use a wooden skewer and give each poke a quarter turn before removing. Pour the syrup evenly over the cake. Cover and refrigerate for at least three hours to set the gelatin.
For the whipped topping, beat the cream in a chilled bowl until it thickens. Add sugar and vanilla. Beat until soft peaks form. Keep in refrigerator until ready to use. Makes 2 cups.
For the fruit spread, pulse the strained raspberries, 2 tbsp sugar and remaining raspberries in a food processor to a jam-like consistency.
To assemble, set one cake layer on a plate. Spread the raspberry spread over the cake. Next, apply the second cake layer on top of the raspberry mixture. Frost the cake with the sweetened whipped cream. Garnish with fresh whole raspberries.
Listening: Ray LaMontagne - Let It Be Me
Tuesday, January 3, 2012
Ten Aiolis
Mayyy Ohhh Nayzeeee.
I'm a big fan. I love the creamy texture it adds to food. But up until now, I had been completely unaware that mayonnaise could actually be improved upon.
Say hello to aioli. And no, I don't know why it's called aioli. Or, why it's not called flavored mayo. Or better mayo. Or maybe, "OMG, this is so much better than ordinary mayo" mayo.
The exciting thing about aioli is that it is versatile and easy. You can whip up a quick spread in just a few minutes and turn any sandwich into a gourmet meal. That little extra work comes in handy when I try to fool all my friends that I actually know how to maneuver in a kitchen. I've included ten variations of aioli to try. Enjoy them all!
#1. Mustard Aioli
1 cup mayonnaise
3 tbsp of your choice mustard (yellow, dijon, honey, etc.)
#2. Lemon-Tarragon Aioli
1 cup mayonnaise
1 tbsp lemon juice
1 tsp grated lemon zest
2 tbsp chopped fresh tarragon
#3. Tomato and Garlic Aioli
1 cup mayonnaise
2 tbsp sun-dried tomatoes
3 cloves of garlic, minced
#4 Horseradish Aioli
1 cup mayonnaise
3 tbsp prepared horseradish
#5 Italian Aioli
1 cup mayonnaise
2 tbsp dried parsley
1 tbsp Italian seasoning
#6 Roasted Red Pepper Aioli
1 cup mayonnaise
1/2 cup chopped roasted red peppers
1/4 tsp red pepper flakes
3 cloves of garlic, minced
1/4 tsp red pepper flakes
3 cloves of garlic, minced
#7 Basil Pesto Aioli
1 cup mayonnaise
3 tbsp prepared pesto
#8 Asian Aioli
1 cup mayonnaise
2 tbsp chopped green onions
2 tsp minced ginger
2 tbsp soy sauce
1 tbsp toasted sesame seeds
2 tbsp soy sauce
1 tbsp toasted sesame seeds
#9 Chipotle Lime Aioli
1 cup mayonnaise
1 tbsp adobo sauce (Add one chopped chipotle pepper if desired)
1 tsp lime juice
1 tbsp fresh cilantro
#10 Cranberry Walnut Aioli
1 cup mayonnaise
1/2 cup cranberry sauce
3 tbsp walnuts
As always, I suggest seasoning each aioli with salt and pepper to your own individual taste.
Listening: Seether - Tonight
As always, I suggest seasoning each aioli with salt and pepper to your own individual taste.
Listening: Seether - Tonight
Monday, January 2, 2012
Thousand Islands Burger
Let's take a vacation to the Caribbean. Shall we?
Not because you can find a Thousand Islands burger in the tropics, but because the actual Thousand Islands region is currently under attack by an unwelcome Alberta Clipper. If you don't know what that is, you probably live somewhere warm and you're not wearing nearly as many layers of clothing as I am.
Despite the cold, the snow and the below-zero wind chill, I'm in a barbeque mood. I love burgers. Fat. Thin. Round. Square. Plain. Cheese. I am an equal opportunity eater. My only request is that my meal is cooked on a hot grill and not in a buttered-up skillet. And since I'm pretty sure there is a law in physics that says fire will not burn in the frigid temperatures outside my house, I'm breaking out the electric countertop grill. Frostbite is no joke.
The secret to this burger is no secret at all. It is, seriously, right in the name. Thousand Islands salad dressing. Heaven in a bottle. It can be made at home with mayonnaise, ketchup and relish, among other things, but you'll be fine using a store bought shortcut. Now, I wouldn't necessarily say this is the healthiest topping you could use, but I will admit that the more veggies I pile onto the burger, the better I feel about myself afterward. And what's better than a burger and a salad?
Well, besides that Caribbean vacation we talked about...
Thousand Islands Burger
Serves 4
1 lb ground beef, divided into four patties
4 slices cheddar cheese
2 cups iceberg lettuce
8 slices of tomato
1/2 cup diced white onion
Dill pickle slices
1/3 cup Thousand Islands salad dressing
4 hamburger buns
For beef, cook the hamburger patties on a grill to individual preference. Lightly toast the buns.
Spread a thin layer of salad dressing on both top and bottom buns. Place patty on the bottom bun, then layer the cheese (if you haven't added the cheese during grilling), then 2-3 pickle slices, 2 slices of tomato, lettuce, diced onion and cover with top bun.
I've never tried this with chicken or other ground meat, but I have substituted in a filet of breaded white fish. Soooooo good!
Hint Hint: If you're thinking about side dish options, Thousand Islands dressing is regionally served as a dipping sauce for french fries.
Listening to: The Trews - Hope & Ruin
Listening to: The Trews - Hope & Ruin
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