Macaroni & Cheese

Photo courtesy of Wegmans.com

I don't know what exactly it is about macaroni & cheese but it is deliciously comforting. This recipe fits that bill and, if you use a "super pasta" it's even a tiny bit healthy!

Macaroni & Cheese (adapted from the original recipe)

14.5 oz short cut pasta (elbows, ziti, etc.), cooked per package directions, keep warm
1/2 cup Italian sesaoned Bread Crumbs
1/4 cup Parmigiano-Reggiano, grated
5 Tbsp butter
1/4 cup flour
3 1/2 cups milk
1 lb Shredded Sharp Cheddar Cheese
2 tsp salt
1/2 tsp freshly grated nutmeg (optional)

Preheat oven to 400 degrees. Lightly oil a 13x9 glass baking dish; set aside.

Mix bread crumbs and Parmigiano-Reggiano cheese in small bowl; set aside.

Heat butter in large sauce pan on medium until melted. Add flour; stir until smooth. Cook 3-4 min until light golden brown.

Add milk to butter mixture, one cup at a time, whisking continuously until very smooth; bring to boil. Cook 10 min on medium, whisking continuously.

Add Cheddar; stir until melted completely. Season with salt and nutmeg; set aside. Stir in cooked pasta.

Spread add pasta/cheese mixture into prepared pan; top with bread crumb mixture.

Bake on center rack 15-20 min, or until topping is golden brown and bubbling around edges.

Vanilla Cupcakes with Lime Buttercream

A fast post here: as part of my "thank you for helping out with the website" I was asked to make "vanilla cupcakes with sort of spring-looking frosting" so I baked up Smitten Kitchen's vanilla cake recipe, topped with a lime buttercream.

The results: mmmm. The cake is moist and tender and the frosting has an addictively pleasant zing.

(Note to Jordan, another website helper: I brought your scones in today. I emailed you twice. They were here all day, but you didn't arrive. I could not keep my co-workers at bay -- sorry!)

Yellow Vanilla Cake (adapted from Smitten Kitchen)
3 1/2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

Preheat oven to 350-degrees F. Line two muffin tins with muffin cups.

Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.

Spoon batter evenly in muffin pans, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 15 to 20 minutes, rotating pans halfway through baking. Remove cupcakes from pan and allow to cook fully on cooling rack.


Lime Buttercream Frosting
2 sticks unsalted butter, softened
Finely grated zest from 2 limes (about 2 teaspoons)
Juice from 2 fresh limes (about 1/4 cup)
6 cups confectioners' sugar, sifted

Beat butter with a mixer at medium speed until smooth. Beat in lime juice and zest. Scrape down the bowl and gradually add the powdered sugar, beating just until smooth. Frost cooled cupcakes.

Southern Biscuits

Life is so much busier than it used to be. I apologize if this comes across as whining -- I don't mean it to, I'm just trying to re-adjust.

My working at Geneseo as Web Communications Manager is the first time in almost a decade that I've had a 9 to 5 job (well, 8 to 4:15). It's certainly the first time since I got married that I've had a job like this -- which is a big change.

Then again, it's always about big changes, right? I went from living in NYC being single, to living in rural Upstate NY, married with two little kids -- insta-family. It was my choice, and I would do it again -- but it was a big change.

And from the moment I moved Upstate, Shane had the full-time jobs and I picked up things here and there: freelance writing, adjunct teaching, even a short stint as office support in a church, which added a bit of income to our bank account. Lots of times, I worked multiple jobs at once, but the money was never hot and the benefits were non-existant, as was the professional pride & respect. It's no fun to give your work 110% and have the powers that be shrug in response. Nor is it fun to keep asking yourself, "Why am I wasting the time and money it took to get a master's degree on this stuff?"

But it was flexible, so I could get the kids to & from school, cook, get laundry done, go to the gym, blah, blah, blah, fishcakes.

But the pay was low. But it was flexible. But there were no benefits. But it was flexible. But I wanted more.

And somehow, the stars aligned and got the job I have now: Good pay! Fantastic benefits! Growth potential! Professional pride & respect from colleagues! (Well, maybe I'm deluding myself with the respect but I'm going roll with that delusion. )

But, not as much flexibility as I used to have. More flexible, I think, than most jobs but not as much as I used to have.

The reason I write this is that I just don't have the same kind of time to do non-work stuff anymore. And we -- my husband and kids -- don't have the time together the way did before. (Shane's job had ramped up its responsibilities as well.)

This isn't a situation unique to me or us: it's a work-life balance equation, and people all over the world struggle with it. (Though it appears that some countries are more supportive of working people and working families than my country is, which is a shame.)

The point of all this is I am increasingly vigilant for opportunities to spend time with my husband, with my kids, with my husband and my kids. Fortunately, cooking is a pretty decent way to accomplish this (and teach Kian & Sadie a few things along the way).

I've put an increased emphasis on "Sunday Dinner" -- a sit-down-at-the-kitchen-table-for-a-little-fancier-than-usual-meal, dedicated to the food on our plates and to each other. (Tonight, is lasagna, some homemade brown bread I'd frozen and probably a salad. Nothing overly fancy but a step up from the weeknight stuff.)

So two Sundays ago (the kids alternate their weekends between here and their mom's house) I made .... something I don't remember, but I do know we made buttermilk biscuits from scratch to go with it.

Both Kian and Sadie love biscuits, but especially Kian, and when I know the kids are crazy about something, I usually persuade them into making it with me. ("Do you want biscuits?" "Yes!" "Do you want to help make them?" "No." "You can't eat any if you don't help make them." "OK, fine, I'll make them.")

Initial resistance always strikes me as funny because they always get *really* into it -- who gets to add what ingredient, how many turns someone has had stirring, who gets to cut the dough, etc., etc., etc. Joyful screaming usually comes into play, too.

So we made and ate biscuits at dinner. It was great.

And then we were all onto the next thing.


Southern Biscuits (recipe from Alton Brown)

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. (We used a drinking glass -- LR) Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Beef & Irish Draught Stew

Alas, no picture for this as we -- and 15 other friends -- gobbled this up too quickly. Also, it's hard to photograph stew in an attractive fashion; I mean, have you tried recently? It comes out looking, literally, like a hot mess.

Looks aside, I can assure you it's a delicious stew that tastes even better the next day.

So if you can get a jump on this tonight, you'll have the perfect St. Patrick's Day dinner tomorrow. But, still: if you make and eat this tomorrow, you'll be very happy.

Serve over heaps of hot mashed potatoes and drink with a good Irish beer.

Beef & Irish Draught Stew (source)
2 pounds lean beef stew meat
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
freshly ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish draught beer (I used Guinness because it's St. Patrick's Day - duh.)
2 cups chopped carrot
1 sprig fresh thyme

Toss the beef cubes with 1 tablespoon of vegetable oil. In a ziplock bag, toss together the flour, salt, pepper, and cayenne pepper. Add the beef, seal the bag and shake until the beef is dredged in the flour mixture.

Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef and brown on all sides. Add the onions and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.

Pour 1/2 cup of the beer into the pan and scrape any bits of food from the bottom of the pan with a wooden spoon. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving.

Coconut Macaroons and Confections of a Master Baker

A few weeks ago, Stephanie to participate in The Edible Word for Confections of a (Closet) Master Baker by Gesine Bullock-Prado.

The rules were to "pick a dish that she mentions in the book or an ingredient that she talks about. Find a recipe or create a recipe for that dish, pastry or ingredient, and make it! (or if you like, make one of the yummy recipes she's included in the book)

Post an entry with a picture to your blog and share with us what compelled you to pick that particular dish, and any history about the recipe you created or are using to make that dish."

Bullock-Prado's book is a fun read -- though the publishing company organized some of the recipes and chapters a bit oddly and I am bothered by the author's attitude toward people who aren't thin.

Bullock-Prado is known for her french-style, almond macaroons. It's a recipe and cookie near and dear to her heart, which she writes at length about. Unfortunately, it's so near and dear that she doesn't share her recipe with her readers.

Still all this talk about macaroons had me craving *coconut* macaroons and, fortunately, Bullock-Prado provides a nice recipe for these on her blog.

They come together quickly and easily -- and the result is absolutely delicious. I didn't dip these in melted dark chocolate, but that would be a nice touch!


Coconut Macaroons (adapted)

4 egg whites
3 ½ cups sweetened shredded coconut
¾ cup sugar
1 tsp. vanilla
½ tsp. salt

Preheat oven to 300-degrees F. Line two baking sheets with parchment paper; set aside.

Combine all ingredients into a metal/heatproof bowl and set the bowl on a saucepan of simmering water. Stir occasionally to prevent the bottom from burning.

When the mixture is hot and has thickened slightly (about 10 minutes), use a medium sized cookie scoop, to scoop and drop batter onto the prepared baking sheet. Bake for 15 to 20 minutes, or until the edges are dark golden brown, rotating the pans from front to back and top to bottom half-way through the baking time.

Chocolate and Vanilla Ice Cream Cake

Happy Birthday, Sadie!

Today is Sadie's 11th Birthday. And we celebrated, at her request, with a homemade ice cream cake.

Make an ice cream cake from scratch is dead simple. (Time-consuming but simple.) Basically, I followed the instructions outlined in this guide and made a few tweaks. I'd recommend watching the video before making this cake simply to get a visual of what to do, but it really is easy. And delicious.

I did not use my own ice cream for this cake, but that is my next ice cream cake goal. If you use store-bought, make sure to choose a high-quality brand so that the cake's taste is fantastic as its aesthetics.



Chocolate and Vanilla Ice Cream Cake
1 package of Oreo cookies
1/4 cup butter, melted
1 qt. chocolate ice cream
1 qt. vanilla ice cream
non-dairy whipped topping, thawed
sprinkles (optional)
cake decorating gel (optional)

Place chocolate ice cream in the refrigerator and allow to soften.

Set aside 6 Oreo cookies. Crush the remaining cookies and, in a medium bowl, mix cookie crumbs thoroughly with the melted butter.

Press half to two-thirds of the cookie crumbs into the bottom of a springform pan. (The amount you use with determine the thickness of the cake's crust.) Set the remaining crumbs aside. Place springform pan in the freezer for 10 minutes to allow the crust to harden.

Place softened chocolate ice cream into a medium bowl and stir; it should be smooth and spreadable. Remove springform pan from the freezer and spread the chocolate ice cream evenly over the chocolate cookie crust. Sprinkle the surface of the ice cream with the remaining cookie crumbs (use as much or as little as you choose) and gently press the crumbs into the ice cream. Cover the pan with aluminum foil and chill in the freezer until hard, at least four hours.

Once the cake layer is almost ready, place the vanilla ice cream in the refrigerator and allow to soften. Once the vanilla ice cream is ready, remove springform pan from the freezer and spread the vanilla ice cream evenly over the chocolate ice cream and cookie crumb layer. Recover the pan with aluminum foil and chill in the freezer until hard, at least four hours.

Remove the pan from the freezer and run a hot knife between the edge of the ice cream cake and the walls of the pan (this will help prevent the cake from cracking). Open the latch on the springform pan and remove the sides.

Place the cake on a cake decorating turntable or plastic cutting board and frost with the whipped topping. Split apart the reserved Oreo cookies and place the halves around the sides of the cake. If desired, decorated with sprinkles and decorating gel.

Return cake to freezer and chill for 3 to 4 hours until hardened. Before serving, allow to soften in the refrigerator for 10 minutes. Slice cake with a knife warmed in hot water; dry knife before slicing .

Shrimp Fried Rice

I know this is weird but, after boiling up some shrimp for dinner, I had leftovers. (There was leftover shrimp -- when does *that* ever happen?)

Not wanting to let shrimp go to waste (because they're shrimp and not using them up would be a crime against both nature AND the culinary gods) I went off in search of a fried rice recipe.

Kian and Sadie LOVE fried rice. We've taken them to Japanese teppan/hibatchi restaurants Plum Garden and Da Ru Ma (where I always order the lobster and filet mignon combo because, c'mon, how can I not?) and, on top of loving the cooking theatrics, the kids dive right into the fried rice.

I came upon this post for fried rice by Jaden Hair, hosted on Simply Recipes -- it is fantastic. Not only does Jaden provide a stand-up recipe, she explains the hows and whys behind fried rice: use day-old rice for an ideal end result, cook over high heat, fry the ingredients separately.
You don't need a wok, either. Read her post for more details.

The recipe is dead simple, comes together quickly, and tastes fabulous. Plus, once you've tried it out, you can easily see where substitutions can be made. No shrimp? Try chicken or pork -- or leave the meat out altogether and just roll with the eggs. Go vegan my swapping out the meat and eggs in favor of tofu. I replaced green onions with Bianca Di Maggio onions from my CSA (admittedly, not a *huge* difference); garlic scapes or even some diced white onion would work, too. I snuck in some whole grains and fiber by using brown rice over white rice.

So, take look what you've got in your fridge and pantry and let your mind play with the possibilities of tonight's dinner: fried rice.

Shrimp Fried Rice (adapted)

8 oz. cooked, peeled and deveined shrimp, chopped into bite-sized pieces if needed
2 Tbsp. cooking oil, divided
3 eggs, beaten
2 stalks green onion, minced
4 cups leftover brown rice, grains separated well
3/4 cup frozen peas, defrosted
1 Tbsp. soy sauce
1 tsp. sesame oil

Heat a wok or large sauté pan to medium heat; add 1 tablespoon of the cooking oil and swirl to coat pan. Add the eggs, stirring to break up and scramble the eggs with a spatula (use a high-heat proof plastic spatula if cooking on a non-stick surface). When the eggs are almost cooked through (they should still be slightly runny in the middle), scoop out the eggs to a separate bowl and set aside.

Wipe out the wok or sauté pan with a paper towel, add the remaining cooking oil and turn to high heat, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the pan and let the rice heat up, untouched, until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of the pan.

Drizzle the soy sauce over the rice and toss. Add the peas, the cooked eggs, shrimp and sesame oil, tossing to mix evenly. Let everything heat back up again, taste and add an additional teaspoon of soy sauce if needed.

Serves 4.

Black Raspberry Muffins

Guess what? This is post #501. What a long, strange trip it's been...


"If I were stranded on a deserted island and could only bring one food," said Sadie, "it would be these muffins."

You will have to make them yourself to see if you agree.

Black Raspberry Muffins (adapted from Cook's Illustrated, via The Bitten Word)

2 cups fresh black raspberries, washed and picked over
1 cup plus 2 Tbsp sugar, and another 1 tsp. sugar, separated
2 large eggs
4 Tbsp. (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
3/4 cup whole milk
1½ teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
More sugar for sprinkling (I used vanilla sugar)

Adjust oven rack to upper-middle position and heat oven to 425-degrees. Line a standard muffin tin with muffin liners, and lightly oil the top of the pan with oil.

Bring 1 cup berries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

Whisk remaining 1 cup plus 2 Tbsp. sugar together with the eggs in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined.

In a large bowl, whisk together flour, baking powder, and salt together in large bowl. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Use an ice cream scoop, large spoon or 1/3 cup dry measuring cup to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle additional sugar evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin pan from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Grilled Flank Steak with Soy-Chili Glaze

Try to look past the messy composition of this picture, and just stare at the deliciousness of this flank steak. Because it is frickin' amazing.

This steak comes from Bedient Farms, which I can not heap enough praise upon. I don't know what owner Angela Bedient feeds her cows but it must be something fabulous. I think they might actually live like the cows in those Californial cheese commercials.

Speaking of commercials, when you bite into this steak -- well, after you've recovered from the explosion of flavor bursting on your tongue, and after you've regained consciousness from delicious-overload -- that Beef: It's What's for Dinner song will pop in your head and you will remember all that is wonderful about eating beef again.

Grilled Flank Steak with Soy-Chili Glaze (adapted)

1 Tbsp. vegetable oil
1 Tbsp. minced garlic
1 Tbsp. finely grated fresh ginger
1/2 cup soy sauce
1/3 cup lightly packed dark brown sugar
1/2 teaspoon chili powder
2 1/4 pounds flank steak
Salt and freshly ground pepper
Lime wedges

Light a grill or preheat a grill pan. In a small saucepan, heat the oil. Add the garlic and ginger and cook over moderately high heat, stirring occasionally, until the garlic begins to turn golden. Add the soy sauce, sugar and crushed red pepper and cook, stirring, until syrupy, about 3 minutes; let cool.

Season the steak with salt and pepper. Grill the steak for 10 minutes for medium-rare meat, turning once; during the last minute, brush all but 2 tablespoons of the glaze over the steak. Transfer the steak to a cutting board and let stand for 5 minutes.

Thinly slice the steak and brush with the reserved 2 tablespoons of glaze. Transfer to a platter and serve with lime wedges.

Cold-Brewed Iced Coffee (Hot, too)

Photo courtesy of Kanko'

One of my favorite summer drinks is iced coffee. A jolt of caffeine and a hit of sugar, mellowed by a bit of cream is the best way to start the day.

The thing is that, if I buy iced coffee – from Starbucks or Dunkin Donuts or even the coffee bar at Wegmans – I’m out about $3 each day, which, if you remember your multiplication tables, can add up to $21 a week.

That’s a lot of cash for a beverage, especially when it’s watered down, overly bitter and not alcoholic. (Plus, I could use that money to buy something at deep discount from Anthropologie.)

So I’ve started making my iced coffee at home, using the cold brew method. It’s very simple: mix ground coffee with water, let it sit for 12 hours, filter out the grounds, then mix the coffee concentrate with water and ice for a delicious iced coffee. If you’re in the mood for hot coffee, mix the concentrate with water in a mug and nuke it in the microwave and –-bam-- hot cold-brewed coffee.

It’s easy, it’s fun, it tastes good. What are you waiting for?

Cold-Brewed Iced Coffee (source)

1/3 cup ground coffee (medium-coarse grind is best)
1 1/2 cups water
Milk & sugar (optional)

In a pint jar, stir together coffee and water. Cover and let rest at room temperature overnight or 12 hours.

Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk and sugar.

NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave.

Yield: Two servings.

Happy Independence Day!

Wishing you, your friends and your family a festive and fun-filled 4th of July!

Glazed Sugar Cookies

For the cookies:
3/4 cups butter, softened
1 cups white sugar
2 eggs
2.5 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt

In a large bowl, cream butter and sugar together until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400-degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes and place cookies 1 inch apart on a parchment-lined cookie sheets.
Bake 6 to 8 minutes until light golden brown. Cool completely before glazing.
Yields about 30, 2-inch cookies

Glaze

1 cup confectioners' sugar
1 Tbsp. light corn syrup
2 Tbsp. water or milk
food coloring, if desired (I used gel food coloring)
1 tsp. extract (almond, orange, etc.; vanilla extract will turn white icing tan)

Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. Stir glaze before each use to ensure a uniform color.

Roasting kohlrabi

See these things?


These are kohlrabi. Kohlrabi are in the broccoli family; both the root and the leaves are edible. Though they're available year-round (if you can find them; I only see them in this area through my CSA or sometimes at the farmers' market) they're most abundant in early summer.

So what do you *do* with them? Lots and lots; from Chow.com : "Cut into slices or wedges and add to Chinese stir-fry or Indian curry. Combine peeled kohlrabi with potato when making scalloped potatoes. Dip kohlrabi slices or sticks into tempura batter and deep-fry. Add shredded kohlrabi to coleslaw for extra crunch."

But for a very easy prep, remove the leaves, throw away the stems and any tough center ribs, then shred the leaves. Saute with a bit of olive oil and garlic; finish with salt and pepper. (Or use leaves in any recipe that calls for a slow-cooked green.)

As for the bulbs, pare away the tough outer skin then jump into Alanna's recipe for roast kohlrabi. Essentially, you'll dice the peeled kohlrabi, toss with olive oil, garlic and salt, then roast in a 450-degree oven for about 30 to 35 minutes, stirring the cubes every five minutes once you've reached the 20 minute mark. Once they're done, serve immediately as is, or toss with your favorite vinegar.

It really doesn't get much easier than that. The finished product is reminiscent of broccoli but better as the roasting caramelizes the kohlrabi's sugars and the garlic perks the whole thing up. So easy, so delicious.

Strawberry, Pistachio, and Goat Cheese Pizza

Strawberries are in season, and in abundance! They're tempting in pies, jams, shortcakes, cookies, muffins and scores of other sweets. But perhaps this season, you'll try them as part of a savory dish.

Paired with soft cheese and fresh greens top a hot, crispy pizza crust, strawberries find a new home as dinner, not dessert. It's a light and lovely meal for a summer's evening.

Strawberry, Pistachio, and Goat Cheese Pizza

1, 12-inch prebaked pizza crust (store bought or homemade)
1/3 cup (3 ounces) crumbled goat cheese (or other soft cheese)
1 cup sliced strawberries
1 cup greens (watercress, mizzuna, arugula, etc.)
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Dash of salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
3 tablespoons shelled dry-roasted pistachios, chopped

Preheat oven to 425-degrees. Place crust on a baking sheet and bake for 8 minutes or until hot.

Remove crust from oven and arrange goat cheese evenly over crust.

Combine strawberries, watercress, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into wedges and serve immediately.

Serves 6.

How To Make Broccoli Fattening: Broccoli Bacon Salad

Take fresh, chopped broccoli.

Add some raisins & red onion.

Mix with crumbled bacon.

Toss the whole thing with mayonnaise, sugar and a touch of vinegar.

Voila! Deliciously fattening broccoli.

Broccoli Bacon Salad
6 slices bacon, cooked crisp and crumbled into bits
8 cups broccoli, chopped into bite-size pieces
1/2 cup red onion, chopped
1 cup raisins

Dressing:
1 cup mayonnaise
1/3 cup granulated sugar
2 Tbsp. cider vinegar

In a large bowl, combine bacon, broccoli, onion and raisins; set aside. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour dressing over broccoli mixture and toss until well combined. Refrigerate for at least two hours. Serve chilled.

Yields 16 servings.

Khatte Chole

Another chick pea recipe! But, this is the last one for a long while because I'm not sure how chickpeas could taste more delicious than in this dish.

This recipe comes from Madhur Jaffrey's classic cookbook, Indian Cooking. I stumbled on it via a discussion on Shapely Prose (linking to this recipe) and, not only is it delicious (bury-your-face-in-your-plate delicious), but it's inexpensive and easy to make.

I adapted it slightly from the original to use canned chickpeas rather than dried, and added a teaspoon more of Garam Masala.

Khatte Chole (Sour Chickpeas)

2 cans chickpeas, drained with liquid reserved
3 onions, chopped
2.5 tsp salt
1 green chili, chopped
1Tbsp. ginger, grated
4 Tbsp. lemon juice
6 Tbsp. oil
2 tomatoes, skinned
1Tbsp. coriander
1 Tbsp. cumin
1/2 tsp turmeric
1 Tbsp. garam masala
1/4 tsp cayenne

In a small bowl, mix together 1/2 tsp salt, chili, ginger, lemon juice, and 2 TBS onion, chopped fine; set aside.

In a heavy skillet, heat oil over medium heat and add remaining onion. Fry about 10 minutes, until onions begin to brown. Add tomatoes and cook another 10 minutes, mashing with back of a spoon.

Add spice, stir and let cook 30 secs. Add chickpeas, salt and chickpea liquid plus enough water to equal 1 ¾ cups Stir and bring to a boil. Reduce to low heat, cover and let simmer about 20 minutes, stirring occasionally.

Remove skillet from heat, and stir in reserved salt, chili, ginger, lemon, onion. Serve hot or at room temperature.

Spicy Chickpea & Spinach Curry

What's with all the chickpea recipes lately?

Honestly, I don't know. I'm just drawn to garbanzos right now. They taste good (or rather, they taste good when you add yummy stuff to them) and they're high in protein and fiber.

And they're easy to deal with, as in this recipe. Throw them in with some spinach, tomatoes and spices, let cook for 20 minutes and voila! Dinner (and maybe lunch the next day).

It doesn't get much easier than that.

Spicy Chickpea & Spinach Curry (adapted)

2 (15 oz) cans of chickpeas, drained
10 oz. fresh spinach leaves
1 (28-ounce) can diced tomatoes
1 Tbsp. ground coriander
1 Tbsp ground cumin
1 Tbsp. garam masala
1 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

In a large pot over medium heat, combine all ingredients and stir to combine; cover pot. Bring to a boil, then reduce to a simmer and cook for 20 minutes.

Balsamic and Thyme Chickpea with Chorizo

Stephanie's blog made me hungry. I made myself nuts by not having an precise recipe. A couple of divers made a website that helped me out.

The result is lip-smackingly delicious -- sweet, tart, acidic, smoky and all-around fabulous. Sop up all the extra balsamic and chorizo oil that finds its way to the bottom of the plate with a slice of good, crusty bread.

Balsamic and Thyme Chickpea with Chorizo
1 Tbsp. thyme leaves, minced
1/2 cup balsamic vinegar
2 Tbsp. olive oil
2 garlic cloves, peeled and minced
Salt and pepper to taste
2 (15 oz) cans chickpeas, drained
8 oz. Chorizo sauasages, sliced

In a small bowl, toss thyme, balsamic, oil, garlic, salt and pepper with the drained chickpeas; set aside. Heat a frying pan over medium heat, add the chorizo and cook for 2-3 mins. Add the chickpea mixture and cook for a further 2-3 mins until chickpeas are warmed through. Enjoy!

Sautéed Tilapia with Lemon-Caper Sauce

I know I'm not the only one who's been craving lighter, brighter flavors lately. Eggnog, cookies, cheeses, meats, sauces, pies, cakes, and all those wonderful holiday foods are terrific, but after eating them for awhile, it's nice to enjoy something a little different.

Not only does this tilapia give your palate a break, but as it's easy to pull together, it give you a break from slaving in the kitchen, too. This dish is light yet satisfying, and completely delicious. I found it made quite a bit of sauce, perhaps because I didn't reduce it as much as I could have. But it was nice to mop up the sauce with a good slice of bread, and would be tasty over rice as well.


Sautéed Tilapia with Lemon-Caper Sauce (adapted from Cooking Light)

1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup fresh lemon juice
1 Tbsp. drained brine-packed capers, lightly crushed
2 Tbsp. butter, divided
2 tsps. vegetable oil
4 (6-ounce) tilapia or sole fillets
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup all-purpose flour
1 Tbsp butter
Lemon wedges and parsley (optional)

Combine first three ingredients in a medium bowl and set aside.

Melt 1 Tbsp of butter with oil in a large nonstick skillet over low heat.

While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.

Increase heat to medium-high; heat two minutes or until butter turns golden brown. Add fillets to pan; sauté three minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan, place on a serving dish and keep warm.

Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil and cook until reduced to about a cup. Remove from heat and whisk in the remaining tablespoon of butter. Serve sauce over fillets. Garnish with lemon wedges and parsley, if desired.

French Yule Log -- Daring Bakers December 2008 Challenge

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.

They have chosen a French Yule Log by Flore from Florilege Gourmand.

If you recall, the DBers did a yule log last year but this year's yule log is very different. Hilda & Marion explain:

In France you can buy two kinds of Yule log, either the Genoise and Buttercream type that we made last December, or what is more commonly purchased which is a frozen Yule Log very reminiscent of an ice cream cake, only often it’s not made of ice cream but rather frozen mousse of some sort. In French this is called an entremets which is sometimes loosely translated in English as simply a cream dessert. This also means that this recipe is not holiday-specific, it is also just a scrumptious dessert recipe.

And, it *was* a challenge. In fact, looking at this recipe (a frozen dessert in December? with all those steps?) and at all the things I had to do this month, I thought I might skip out.

But I needed an after-Christmas project, and here it was!

We had a bit of leeway in preparing each of the SIX components (you can see the original recipe here) but I opted for:



Chocolate Icing
Milk Chocolate Chantilly
Cinnamon Vanilla Crème Brulée
Dark Chocolate Crisp
Cinammon-Chocolate Ganache Insert
Dacquoise Biscuit (Almond Cake)

The order in which the recipe is laid out below is different from the original; it reflects the order in which I made things, and includes a few changes.

I had quite a bit of difficulty with the creme brulee. The recipe advises baking the creme in a water bath for 1 hour at 210-degrees F. After baking my creme that way for an 80 minutes, it still wasn't set. I took it out of the water bath, placed it back in the oven and then, finally, it set up.

Following that, I let it cool and placed the creme, in its mould, in the freezer. The next day, I couldn't get the damn thing out -- the liquid had seeped under the parchment and formed a custard glue, bonding the creme to its mould. So, while still frozen, I divided it into three pieces and popped each section out one-by-one.

The other challenge on *this* challenge was getting an even coating of icing on the yule log. The top came out fine but the sides were patchy ... hence the cookies! What you see above are dark chocolate Piroulines and Jules Destrooper Virtuosos (chocolate covered cinnamon cookies).

And how does it taste? Mmm, delicious. I especially love the cinnamon ganache layer. The crisp layer was a bit too crisp for me; maybe next time I'd use a finely crumbled wafer cookie and spread the chocolate very thin before it sets.

Thank you to Hilda and Marion for throwing down the dessert gauntlet and really challenging us this month! Check out hundreds of other yule logs via The Daring Bakers' Blogroll.



French Yule Log

Element #1 Cinnamon Vanilla Crème Brulée Insert

Preparation time: 15mn + 1h infusing + 1h baking

Equipment: Small saucepan, mixing bowl, baking mold, wax paper

Ingredients:
1/2 cup heavy cream (35% fat content)
½ cup whole milk
1 cinnamon stick
1/2 vanilla bean
4 medium-sized egg yolks
2 Tbsp granulated sugar

1. Heat the milk, cream, cinnamon and vanilla to just boiling. Remove from the stove and let the cinnamon and vanilla infuse for about 1 hour.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the cinnamon & vanilla-infused milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210-degrees F for about 1 hour or until firm on the edges and slightly wobbly in the center.

Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....BUT I would recommend a water bath for the following reasons:
- you will get a much nicer mouth feel when it is done
- you will be able to control its baking point and desired consistency much better
- it bakes for such a long time that I fear it will get overdone without a water bath
Now...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.

5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.


Element #2 Chocolate Chantilly

Preparation time: 20mn

Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula

Milk Chocolate Whipped Cream (Chantilly):
(Can be made the day before and kept in the fridge overnight)
2/3 cup heavy cream 35% fat
7.8 oz milk chocolate
2 1/3 tsp (corn syrup
1 1/3 cup heavy cream 35% fat

1. Chop the chocolate coarsely.
2. Heat the 2/3 cup of cream to boiling and pour over the chocolate and glucose syrup.
3. Wait 30 seconds then stir the mix until smooth. Add the remaining 1 1/3 cups cream.
4. Refrigerate to cool, then whip up.




Element #4 Chocolate Crisp Insert

Preparation time: 10 mn

Equipment: Small saucepan, baking sheet (if you make lace crepes).
Double boiler (or one small saucepan in another), wax paper, rolling pin (or use an empty bottle of olive oil).

3.5 oz (100g) dark chocolate
1 oz. (25g) Special K

1. Melt the chocolate in a double boiler.
2. Add the cereal. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.


Element #5 Dacquoise Biscuit (Almond Cake)

Preparation time: 10 mn + 15 mn for baking

Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper

Note: Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.

Ingredients:
3/4cup + 1Tbsp almond meal
1/2 cup confectioner’s sugar
2Tbsp all-purpose flour
3 medium egg whites
¼ cup granulated sugar

1. Finely mix the almond meal and the confectioners’ sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
2. Sift the flour into the mix.
3. Beat the eggs whites, gradually adding the granulated sugar until stiff.
4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5. Grease a piece of parchment paper and line your baking pan with it.
6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches.
7. Bake at 350-degrees F for approximately 15 minutes (depends on your oven), until golden.
8. Let cool and cut to the desired shape.


Element #5 Cinammon-Chocolate Ganache Insert

Preparation time: 10mn

Equipment: pan, whisk, stand mixer.

Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Cinammon-Chocolate Ganache Insert
4 Tbsp granulated sugar
2/3 cup minus 1 Tbsp heavy cream
A pinch of cinnamon (or more, to taste)
2.7 oz milk chocolate, finely chopped
3.2 oz dark chocolate, finely chopped
3Tbsp + 1/2tsp unsalted butter softened

1.Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color.
2. Heat the cream with the cinnamon (use the quantity of cinnamon you want to infuse the cream, a pinch is the smallest amount suggested) until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil. (You can help minimize splattering by creating an aluminum foil "lid" for the saucepan with the caramel. Make a small hole in the foil, top the caramel pan with it, and pour in the cream through that opening.)
3. Place milk & dark chocolate into the bowl of a stand mixer. Pour the hot caramel-milk mixture over the chocolate. Wait 30 seconds and stir by hand until smooth.
4. Add the softened butter and beat using the mixer's paddle attachment. The chocolate should be smooth and shiny.


Element #6 Milk Chocolate Icing

Preparation time: 25 minutes (10mn if you don’t count softening the gelatin)

Equipment: Small bowl, small saucepan

Note: Because the icing gels quickly, you should make it at the last minute.

Ingredients:

Milk Chocolate Icing
1.5 gelatin sheets or 3g / 1/2Tbsp powdered gelatin
4.2 oz milk chocolate
2 Tbsp butter
¼ cup heavy cream (35 % fat content)
1 Tbsp + 2 tsp. corn syrup

1. Soften the gelatin in 2 Tbsp. cold water for 15 minutes.
2. Coarsely chop the chocolate and butter together.
3. Bring the cream and corn syrup to a boil.
4. Add the gelatin.
5. Pour the mixture over the chocolate and butter. Whisk until smooth.
6. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gel), use immediately.

Assembling the French Yule Log

Each time you pipe the chantilly, you will want to tap your mold gently on the countertop to get rid of any air bubbles.

1) Line your mold or pan with plastic film.
2) Pipe one third of the chantilly component into the mold.
3) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
4) Pipe second third of the Chantilly component around and on top of the Creme Brulee Insert.
5) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the chantilly you just piped into the mold.
6) Pipe the last third of the chantilly component on top of the Praline Insert.
7) Freeze for a few hours to set. Take out of the freezer.
8) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
9) Close with the Dacquoise.
Freeze until the next day.

the order is:
1) Chantilly
2) Creme Brulee Insert
3) Chantilly
4) Praline/Crisp Insert
5) Chantilly -- FREEZE
6) Ganache Insert
7) Dacquoise


THE NEXT DAY...
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the icing.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.

Eggnog Cookies

Over at Culinary in the Desert, Joe posted his recipe for Eggnog Spiced Spritz Cookies as part of his holiday baking spree.

"Mmmm," I thought. "Those sound like the ones my mom makes."

So I went off in search of my cookie press. And came up empty.

I can't remember the last time I used it but I'm sure it's in our house somewhere -- probably in one of those boxes that remain unpacked from our move over two years ago.

But still, the craving for buttery, noggy cookies called, so I made Joe's recipe and shaped them into rounds.

The result is a bit softer than I'm sure the spritz cookies would be, but they remain wonderful. I added a bit more rum and vanilla extracts to the glaze because I love when those flavors pop, but you should play with the flavorings as you see fit. My changes are reflected in the recipe below.


Eggnog Cookies (adapted)

2 1/4 cups all-purpose flour
3/4 tsp. nutmeg
3/4 tsp. salt
2 sticks (16 Tbsp.) unsalted butter, softened
2/3 cup sugar
1 large egg
1 1/2 tsp. rum extract
1 tsp. vanilla

Preheat oven to 400 degrees and line baking sheets with parchment paper.

In a medium bowl, whisk together flour, nutmeg and salt.

In a large mixing bowl, beat together butter and sugar until smooth and creamy. Mix in egg, rum extract and vanilla until combined, scraping down the bowl as needed. Add dry ingredients and mix just until combined.

Scoop a heaping tablespoon of dough with a spoon, roll it into a ball, and flatten it to about 1/4-inch thickness before placing on the baking sheet. Cookies should be spaced about 2 inches apart.Press dough into cookie press with desired shaped-plate. Bake until the edges are golden, about 8 to 12 minutes. Remove and let cool on the baking sheets for about 1 minute before transferring them to a wire rack to glaze (recipe follows). Yields approximately 3 dozen.

Glaze
1 cup confectioners' sugar
4 Tbsp. butter, melted
1 to 2 Tbsp. warm water
1/4 to 1/2 tsp. rum extract
a splash of vanilla extract
colored sugars or candies, if desired

In a small bowl, still together confectioners' sugar, melted butter and enough warm water for desired consistency. Stir in rum and vanilla extracts. Glaze by dipping the tops into the mixture or brushing it over the warm cookies. Sprinkle with sugars or candies before the glaze sets.