here is the recipe

Chocolate Glazed Chocolate Tart

2012-02-11T08:18:00.000-08:00

Have you been lying awake at night wondering what to make for Valentine's dessert? Put your ambien away and go buy some chocolate. Your sleep problems are solved.

Chocolate Glazed Chocolate Tart

adapted from Epicurious

Crust:

10 chocolate graham crackers (NOT chocolate-covered), finely ground (about 1 1/2 cups)

6 tablespoons butter, melted

1/4 cup sugar

Filling:

1 1/4 cups heavy cream

11 ounces bittersweet chocolate, chopped

2 large eggs, room temperature

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

Glaze:

4 tablespoons heavy cream

3 1/2 ounces bittersweet chocolate, finely chopped

2 teaspoons light corn syrup

2 tablespoons warm water

a pinch of fleur de sel (optional, kind of)

Garnish (optional):

raspberry or strawberry sauce

fresh raspberries or strawberries

whipped cream

Equipment:

11-inch round fluted tart pan, about one inch deep

Make crust:

Preheat oven to 350 degrees. Stir together ground crackers, butter and sugar and press evenly onto bottom and 3/4 up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack at least 15 minutes.

Make filling:

Place chopped chocolate in a heatproof bowl and set aside. Bring cream to a gentle boil, either in the microwave or on the stove top. Pour hot cream over chocolate and let stand for about 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate. Pour filling into cooled crust and bake until filling is starting to set about 3 inches from the edge, around 15 minutes give or take a few. It's very important to make sure the center is still wobbly. As the tart cools the center will continue to set. Remove from oven and cool completely in the pan on a cooling rack, about an hour.

Make Glaze:

Bring cream to a gentle boil, either in the microwave or on the stove top. Pour over finely chopped chocolate and stir until smooth. Stir in corn syrup and then the warm water. Working quickly, pour the warm glaze onto the center of the tart, then tilt and rotate the tart so the glaze coats the top evenly. Sprinkle glaze with a bit of fleur de sel, if desired. Let stand until glaze is set, about an hour before serving. Serve with berries, sauce, and whipped cream if desired.

Notes on the recipe:

Make sure you use a chocolate you like eating plain. This is all about chocolate, so I picked a chocolate bar I love - Ghirardelli Intense Dark Evening Dream 60% Cacao. This particular bar is dark and very smooth, but not too dark. I've never used chocolate chips so I can't comment on them, but I'm skeptical. I'm afraid the texture would be a bit grainy.

I scaled this recipe up to fit my 11 inch Wilton tart pan. The original recipe is sized for a 9-inch round fluted tart pan. Refer to the link on epicurious if you want the smaller tart, but you might want to double the glaze because their proportion is too skimpy and difficult to spread over the entire surface.

This is best served, IMHO, at room temperature because it retains that melt-in-your-mouth texture that is AMAZING. I guess Scott prefers to chew his chocolate because he likes it better served cold. He's wrong.

The tart is best the day it is made, but nobody complains on day 2, or even day 3. You can store it in the fridge and bring it to room temperature before serving. The crust won't be as firm.

Grapefruit Brulee

2012-01-19T08:01:00.000-08:00

I think citrus fruit is a nice little consolation prize for those of us who have to endure winter in the North. It's as if some of that sunshine down in Florida is packaged up in nice little yellow and orange orbs and shipped right here to Connecticut to cheer me up. I feel especially happy this morning because I have discovered grapefruit brulee. It is possible I might even feel a little giddy, and that almost never happens in January.

Here is the recipe - you sprinkle about 1 1/2 teaspoons of raw sugar over the cut side of a grapefruit . Fire up the little blowtorch you keep in the garage and almost never ever use. Carefully pass the flame directly over the sugar until it melts and turns a crackly brown. Sprinkle a touch of sea salt over the surface and then eat it. The smoky sugar melts down and permeates the entire fruit and at the same time the top stays crunchy and sweet and the interior remains cool. This is grapefruit perfection.

*Sarah tried this using her oven broiler and said it was okay, but tasted "kinda like warmed sugar." Propane torches are about $15.00 at Home Depot. Just a suggestion.

Rice Krispy Turtle Treats

2011-11-17T07:32:00.000-08:00

Rice Krispy treats like to play dress up once in a while. We all know there is nothing wrong with wearing white marshmallows, but Stacey and Clinton would not approve. In front of the 360 mirror they would chide them for looking washed out, lumpy and b-o-r-i-n-g. Stacy might make a comment about the 60's wanting their favorite snack back. Clinton might say he found the same snack in his grandma's cupboard. But I say, SHUT UP and bring on the caramel, chocolate and pecans....

Rice Krispy Turtle Treats
inspired by Cook's Country and the Rice Krispies Box

6 cups Rice Krispies cereal
15 soft caramel candies, preferably Kraft
1/2 cup semi-sweet chocolate chips
1 cup chopped pecans
3 tablespoons butter plus more for greasing the pan
1 teaspoon vanilla extract
1 10.5 oz package of mini marshmallows

For the Drizzle:
15 soft caramel candies
1 tsp water
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Spread chopped pecans on a baking sheet and bake for about 5 minutes or until very lightly toasted. Set aside to cool.

Line a 9 x 13 inch pan with aluminum foil, allowing excess foil to hang over pan edges. Grease the foil lining with a small amount of softened butter.

Measure Rice Krispies cereal into a bowl and set aside.

Unwrap caramels and cut into quarters. Place caramels, chocolate chips and pecans into another bowl and set aside.

In a large microwave safe bowl, melt the butter. Stir in the vanilla extract. Add the package of mini marshmallows and return to microwave. Microwave this mixture for about one minute, or until the marshmallows are melted. Stir mixture until smooth. If necessary return the mixture to the microwave for a few seconds. Once mixture is perfectly smooth, add the Rice Krispies and quickly but gently mix to coat the cereal. Once the cereal is lightly coated, add the caramel, chocolate chip and pecan mixture to the bowl and continue to mix until everything is coated and evenly distributed. Work quickly because the chocolate might start to melt, and try not to over-mix because this will crush the cereal.

Scrape the mixture into the foil lined pan. Spread a small amount of butter over your clean hands and gently press the mixture evenly into the pan. Allow to cool for about an hour. If desired, cut into 2 inch squares.

To prepare the drizzle, gently melt the chocolate chips in the microwave (or in a small saucepan). Place melted chocolate in a small zip-loc bag. Snip off the corner of the bag and drizzle chocolate over bars. Unwrap the caramels and place in a small microwave safe bowl. Add one teaspoon of water and microwave until caramel is just melted, usually about 45 seconds. Stir until smooth. Place caramel in another small zip-loc bag, snip off the corner and drizzle over chocolate layer.

Allow to rest until chocolate and caramel are set.

Salted Caramels

2011-11-08T07:20:00.000-08:00

Sarah got married. Wow, that is still so weird to say! I have a son-in-law. His name is Ryan and he's awesome.

Since Sarah had an October wedding I did what any self-respecting mother-of-the-bride should do and I made 500 individually wrapped salted caramels for the reception. My friend told me this was not a self-respecting mother-of-the-bride activity but just evidence that I'm not tolerating my empty nest so well. She might be right.....

Salted Caramels
adapted from epicurious

1 cup heavy cream
5 tablespoons salted butter, plus more for greasing the pan
1 teaspoon vanilla extract
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
fancy salt, like sea salt, fleur-de-sel, or Murray River salt for sprinkling over the top

Line the bottom and sides of an 8-inch square baking dish with parchment paper. Wipe a very thin layer of butter over the parchment paper with a paper towel. DO NOT use cooking spray because it imparts a very unpleasant taste when you first put the caramel in your mouth. Trust me.

Place the cream, butter, and vanilla extract in a small saucepan and heat until butter is melted and mixture comes to a very gentle simmer. Turn off heat, cover pan, and set aside.

In a 3-quart saucepan bring the sugar, corn syrup, and water to a gentle boil. You might want to stir the mixture but you don't need to. It's best to leave it alone because stirring can encourage crystallization, the enemy of all good caramels. Let the mixture boil over medium heat until it is a lovely golden color, around 372 degrees on a candy thermometer. The exact temperature at this point isn't important, just be very careful because around 375 degrees the caramel will burn.

Very gently pour the warm cream/butter mixture into the sugar mixture. Be careful because the marriage of the two mixtures will be exciting! Expect lots of bubbling, splattering, and hissing. Again, leave the mixture alone and let it gently boil over medium heat. The original recipe called for stirring, but I never did and it worked perfectly. When the mixture comes to 252 degrees quickly remove from heat and pour into prepared pan. Resist the urge to scrape the sauce pan, again to prevent crystallization. Let caramel set for about 15-20 minutes. Sprinkle sea salt over the surface. Let rest until firm and cold, about 2 hours.

Remove caramel from pan, peel off the parchment paper, and cut into 1-inch pieces. Wrap each piece in squares of wax paper, or even better, cellophane candy wrappers.

Once wrapped, the caramels freeze well.

Notes on the recipe:

The epicurious recipe calls for the final temperature of the caramel mixture to reach 248 degrees, but I found that those caramels were too gooey and sticky and would not hold their shape once cut. I had much better results at 252 degrees.

Cutting waxed paper into neat little 4 or 5 inch squares is tedious and can suck the joy out of caramel making. I found pre-cut cellophane wrappers online. Once twisted they stay put and look beautiful too.

Focaccia

2011-07-30T19:02:00.000-07:00

This focaccia recipe started with a leftover baked potato and a recipe from epicurious. That was five years and at least fifty versions ago. Since then it has evolved into one of my favorite bread recipes, right up there with Stupid Easy Fantastically Good Crusty Peasant Bread, and I don't say that casually. Somewhere I got smart and swapped the baked potato for dried potato flakes (I'M NOT ASHAMED OF IT EITHER, I'm just busy). Then I changed the amount of each ingredient, the mixing method and the baking temperature. I dropped the fresh rosemary and briny olives, added a little bit of sugar (helps with browning) and started baking it in EZ foil pans.

I wanted to name it Fantastically Good Focaccia but my family thought that might be a little redundant, or even lacking in imagination, so I'm being especially creative and calling it Focaccia. But really, it is so much more than just that. It's on my list of top 10 recipes ever. EVER.

Focaccia
2/3 cup dried potato flakes (like Betty Crocker potato buds)
3/4 cup warm water (6 ounces)
4 cups bread flour (18 ounces if you use a food scale)
2 teaspoons table salt
1/4 cup olive oil, plus more for greasing the pan and drizzling on the top
1 cup plus 3 tablespoons (9.5 ounces) warm water
1 tablespoon sugar
1 tablespoon yeast
dried rosemary (or other dried herbs like thyme and basil)
kosher salt

In the bowl of a food processor combine dried potato flakes and 3/4 cup warm water. Process briefly to combine. Add the bread flour, salt and olive oil. Process again briefly to combine.

In a glass measuring cup add 1 cup and 3 tablespoons warm water, sugar and yeast. Whisk until combined and the yeast has dissolved.

With food processor running, slowly add water/yeast mixture through the feed tube. Once all the water has been absorbed continue to process for about 30 more seconds. The dough will be very sticky. Just go with it.

Scrape dough into a large oiled bowl; turn to coat the entire surface of the dough with oil. Cover bowl with plastic; let rise in a warm place until doubled, about an hour. With a greased hand, gently punch dough down and allow to rise one more time, unless you are in a hurry, in which case just skip the second rise.

Preheat oven to 375 degrees.

Liberally coat the bottom and sides of two EZ Foil oblong cake pans (12-1/8" x 8-1/4" x 1-3/16") with olive oil. Gently divide the dough into 2 equal portions and place one in each foil pan. Using greased hands stretch the dough to fit the pan. Most likely the dough will be stubborn like a 2 year old with an attitude. Don't fret - just give it a 5 minute time out in the corner and try again. Eventually the dough will be submissive. Lightly brush the top of the dough with olive oil and let rise for about 20 minutes until it's nice and puffy. If desired, gently make little indentations with your finger all across the dough. Drizzle more olive oil over the top, allowing some to spill into the little indentations. Sprinkle some dried rosemary (or other herbs) and a bit of kosher salt over the olive oil. Carefully place both pans in the preheated oven, allowing space between the two, and bake for about 20 minutes, or until nicely browned. Let bread rest for only a minute or two, then remove each loaf from its foil pan and place on a cooling rack until cool enough to eat.

Notes on the recipe:

-I developed this recipe using a food processor, however a standing mixer will work just fine. Place all the ingredients into the bowl of a standing mixer and mix on low until everything is combined. Continue kneading for about 3 more minutes. Follow remaining directions for rising and baking.

-You don't have to use the EZ foil baking pans, but they give this bread a really good crust. I've used cookie sheets, cake pans, 9x13 pans, and a pizza stone, but I keep coming back to the EZ foil, which I use repeatedly until they wear out.

-If your bread seems to shrink back a bit in the pans while it is baking it means you didn't let it rise enough during the final rise in the pan. It will still be good, but next time let it get nice and puffy before baking. The dough should reach almost to the top of the rim of the pan when it goes into the oven.

-Suggestions:
*Cut each loaf into six equal pieces, then cut each piece horizontally and use for sandwiches or meatball subs.
*Serve with olive oil and balsamic vinegar for dipping.
*Serve with chopped fresh garden tomatoes and goat cheese.
*Serve with soup or chili.
*Gather the family around the counter, pull out a hot loaf and have a free-for-all as everyone rips off a piece. Actually, that's why this recipe makes 2 pans: one for now, and one for dinner. Saves a lot of yelling on my part, plus they all think I'm a kitchen goddess when I share hot bread.

Red Cabbage Salad with Bacon-Balsamic Dressing

2011-07-01T12:54:00.000-07:00

Are you planning a 4th of July cookout? I'm not. I'll be working this 4th of July (cue the violins, sob sob). But if I were planning my cookout this would be on the top of the list. This salad is fantastic - all fresh and crunchy with hints of sweet from the currants and hits of extra crunch, courtesy of the smoked almonds. And it's pretty too. Happy 4th of July!

Red Cabbage Salad with Bacon-Balsamic Dressing
adapted from Bon Appetit

4 to 6 strips of bacon, finely chopped
1 tablespoon finely chopped shallot
1/2 cup dried currants
1 tablespoon sugar
6 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
6 cups thinly sliced red cabbage
1/2 cup smoked almonds, coarsely chopped
1/4 cup chopped fresh Italian parsley
salt and pepper

Heat a large nonstick skillet over medium-high heat. Add bacon and saute until brown and crisp, about 5 minutes. Using a slotted spoon, remove bacon from pan and place on a paper towel to drain. Discard all but one tablespoon of bacon drippings. Add shallot to remaining bacon drippings and saute about 1 minute. Add dried currants and saute for one more minute. Add sugar and balsamic vinegar and gently simmer for a few minutes until dressing becomes a bit thick and syrupy. Be careful not to burn the balsamic vinegar. Remove pan from heat and whisk in olive oil.

Pour balsamic dressing over sliced cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.

Lemon Yogurt Mousse with Blueberry Sauce

2011-04-10T13:16:00.000-07:00

It is spring. I'm sure of this fact because last night I heard the spring peepers. And I saw some red buds on the tree behind my house. And because I've seen six spiders in my house this week.

Can we celebrate with a beautiful spring dessert?

Lemon Yogurt Mousse with Blueberry Sauce

Adapted from The America’s Test Kitchen Healthy Family Cookbook

Blueberry Sauce:

¾ cup blueberries (about 4 ounces)

2 tablespoons sugar

2 tablespoons water

pinch of salt

Mousse:

3 tablespoons water

¾ teaspoon unflavored gelatin

½ cup whole milk Greek yogurt

¼ cup heavy cream

1 ½ teaspoons grated lemon zest

3 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1/8 teaspoon salt

3 large egg whites

¼ teaspoon cream of tarter

6 tablespoons (2 ¾ ounces) sugar

1. For the blueberry sauce: Bring the blueberries, sugar, water, and salt to a simmer in a medium saucepan over medium heat. Stir occasionally and cook until the sugar is dissolved, about 2 to 4 minutes.

2. Transfer the mixture to a blender and puree until smooth. Strain the puree through a fine-mesh strainer, pressing on the solids to extract as much puree as possible (you should have about ½ cup). Spoon the sauce evenly into six 4-ounce ramekins, and refrigerate until chilled, about 20 minutes. You can also use little tiny dessert cups like in the picture above. I found these at Target and they hold about 2.5 ounces. This recipe will fill 8 of those little cups perfectly. I've also used little juice glasses and they are beautiful too.

3. For the Mousse: Meanwhile, pour the water into a small bowl, sprinkle the gelatin evenly over the top, and set aside to let the gelatin hydrate for 10 minutes. In a separate bowl, whisk the yogurt, heavy cream, lemon zest, lemon juice, vanilla, and salt together until smooth.

4. Whisk the egg whites, cream of tartar, and sugar together in a large bowl (or the bowl of a standing mixer). Set the bowl over a large saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl. Heat the mixture, whisking constantly, until it has tripled in size and registers about 160 degrees on an instant-read thermometer, 5 to 10 minutes. This isn't difficult, it just take patience. And since the egg whites are cooked, you can serve this dessert to pregnant ladies with a clear conscience.

5. Off the heat, whisk in the hydrated gelatin until melted. Whip the warm mixture with an electric mixer on medium-high speed until it forms stiff, shiny peaks, 4 to 6 minutes. Add the yogurt mixture and continue to whip until just combined.

6. Divide the mousse evenly among the chilled ramekins with the blueberry sauce, cover tightly with plastic wrap, and refrigerate until chilled and set 6 to 8 hours. Serve chilled. Keeps in the refrigerator for a day or two.

Notes on the recipe: If you use glass cups it can be tricky to pour in the blueberry sauce without spilling on the sides. A plastic squeeze bottle works wonders.

Chocolate Mint Cupcakes

2011-03-15T06:33:00.000-07:00

Some people are claiming that pie is the new cupcake. Others say it is the French macaroon. Dang it. I always come to the party late, although I doubt anybody would kick me out if I showed up with these.

Just in time for St. Patrick's day, I present the chocolate mint cupcake. I'm going out on a limb here to say that this cupcake, just like Jackie O., or girl scout thin mint cookies will never go out of style. Never.

Chocolate Mint Cupcakes

Bake the cupcakes and let cool completely. Fill with mint ganache and top with frosting.

Makes about 2 dozen.

Cupcakes:

adapted from Annies-eats.com and Smittenkitchen.com, originally published in Gourmet, now on epicurious.com

1.5 oz. semisweet chocolate, chopped

3/4 cup hot water or hot brewed coffee

1 1/2 cups sugar

1 1/4 cups (5.625 ounces) all-purpose flour

3/4 cups unsweetened cocoa powder (this is not a typo)

1 tsp. baking soda

scant 1/2 teaspoon baking powder

3/4 tsp. salt

1 extra large egg or 2 medium eggs

1/4 cup plus 2 tablespoons vegetable oil

3/4 cup buttermilk

1/2 teaspoon vanilla extract

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

Place the semisweet chocolate in a heatproof bowl. Pour the hot water (or coffee) over the top and let rest for a minute. Whisk until smooth.

In a separate bowl combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Whisk or sift together until no lumps remain.

In the bowl of a standing mixer beat the eggs until thick and pale yellow, about 3 or 4 minutes. In a slow stream, add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs. Mix until well blended. Add the dry ingredients and beat on medium just until the flour mixture is incorporated.

Divide the batter between the cupcake liners, filling each just slightly more than 1/2 full. Bake about 18-20 minutes or until a toothpick inserted in the center comes out clean. Let rest is the pans for several minutes, then turn out onto a wire rack to cool completely.

Chocolate Ganache:

6 ounces of semisweet chocolate (chips are fine)

½ cup heavy cream

¼ to ½ teaspoon peppermint extract

Place chocolate in a mixing bowl. Heat cream in microwave just until it comes to a boil. Immediately pour over the chocolate. Add extract and whisk until chocolate is melted and mixture is smooth.

Allow mixture to cool until it is proper piping consistency.

Fill a pastry bag (fitted with a round tip) with ganache, push into each cupcake and squirt in a teaspoon or two per cupcake. It’s difficult to tell how much actually goes in. I usually stop when the top of the cupcake looks as if it might crack open.

Meringue-style Buttercream

adapted from Cook's Illustrated

¾ cup granulated sugar

2 large egg whites

pinch table salt

12 tablespoons (1½ sticks) unsalted butter, softened and cut into tablespoon

pieces

½ teaspoon peppermint extract (more or less to taste)

green food coloring

Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water (Or use a double boiler). Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.

Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. At this point the frosting might look like a curdled soupy mess. Keep mixing. Once all the butter is incorporated, add the mint extract and a tiny bit of green food coloring. Increase mixer to medium-high and beat until light and fluffy. Don’t be surprised if you beat for a while and the frosting looks runny. Be patient and keep mixing with a careful eye – almost by magic the frosting will firm up and cooperate, sometimes quite suddenly.

If the final frosting seems too thick, warm the mixer bowl briefly over pan of simmering water. Place bowl back on mixer and beat on medium-high speed until creamy.

Notes on the recipe:

The cupcake recipe is the same as the one posted for the chocolate raspberry cupcake, only cut in half (hence the strange measurements). The new version includes a mint ganache filling and an AMAZING Swiss meringue-style buttercream. If you have never made a true buttercream I am begging you to try this one. There is no substitute. Just remember to be patient and keep beating.

Smashed Potato Soup

2011-02-21T18:21:00.000-08:00

It's February. It snowed last night. Again. Time for some comfort food...

(If you are dreaming of summer and fitting into your swimming suit, Rebekah wants you to know this doesn't really count as true comfort food because it's not that bad for you, provided you go easy on the garnishes.)

Smashed Potato Soup
adapted from Cooking Light

24 ounces red potatoes, thoroughly scrubbed and trimmed
1 tablespoon olive oil
1 small onion, diced
3 tablespoons all-purpose flour
1 1/4 cups lower-sodium chicken stock (plus more for thinning)
2 cups 2% milk
1/4 cup reduced-fat sour cream
salt
pepper

Garnish:
4 slices cooked bacon, crumbled
shredded cheddar cheese
thinly sliced green onions or chives

Place scrubbed potatoes in a saucepan; cover with water and bring to a gentle simmer on stove top.

While potatoes simmer, heat olive oil in a dutch oven over medium-high heat. Add diced onion and cook for about 10 minutes, or until onions are soft and just starting to brown. Add flour and whisk until onions are evenly coated with flour, about one minute. Add chicken stock and whisk until no lumps remain. Add milk and continue to whisk until mixture comes to a gentle simmer. Cook 1 to 2 minutes. Remove from heat; stir in sour cream and adjust seasoning with salt and pepper.

Once the potatoes are very tender, drain thoroughly in a colander. Add whole potatoes (with or without skins, your preference) to the soup base in the dutch oven, and using a potato masher, mash potatoes to desired consistency. Stir to make sure everything is incorporated. Thin with more chicken stock if desired. Serve immediately with the garnishes.

Serves 4

Crispy Baked Potato Skins

2011-02-15T14:46:00.000-08:00

I received an urgent text message from Sarah today. "I'm totally in a food funk. Please email me some easy cheap recipes." Sarah - this is for you, and your roommates, and your boyfriend, and any other lucky person you choose to invite to dinner. Have them each bring an ingredient and cheap will take on a new meaning.

Crispy Baked Potato Skins:
adapted from allrecipes.com

4 russet potatoes, scrubbed very clean
3 tablespoons butter
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper

Preheat oven to 475 degrees. Line a baking sheet with parchment paper.

Pierce the potatoes several times with a fork. Place on a paper towel and microwave until very tender. Cut the hot potatoes in half and let cool for 5 or 10 minutes. While the potatoes are cooling, melt the butter and combine with Parmesan cheese and spices.

When cool enough to handle, scoop all but about 1/4 inch of potato flesh out of skins, being careful to leave skin intact. Use the insides for something else, like potato soup. Brush inside and outside of potato skins with butter mixture.

Place potatoes on prepared baking sheet and bake for 7 minutes. Turn potatoes over and bake for 7 more minutes, or until brown and crispy but not burnt. Remove from oven and stuff potatoes with delicious fillings. Return potatoes to oven for 1 to 2 minutes to warm the stuffing and melt the cheese.

Here are some suggestions:

The Classic:
cooked and crumbled bacon
shredded cheddar cheese
sour cream
green onions

The Buffalo Chicken:
shredded rotisserie chicken
buffalo hot sauce
ranch dressing
blue cheese
celery

The Barbecued Chicken
shredded rotisserie chicken tossed with barbecue sauce
grilled or caramelized onions
mozzarella cheese (smoked, if possible)

The Tex-Mex
shredded rotisserie chicken tossed with salsa
shredded cheddar cheese
sour cream
guacamole

The Reuben
deli pastrami (turkey or beef)
sauerkraut
thousand island or french dressing
swiss cheese

So, there you have it Sarah: 5 cheap and easy recipes!

Friends, I would love more ideas, so if you are feeling creative, please post a comment and I will update the list.

Salted Caramel Sauce

2011-01-20T19:09:00.000-08:00

Synergy, in general, may be defined as two or more agents working together to produce a result not obtainable by any of the agents independently (Wikipedia).

Or put another way:

Sugar + Butter + Cream + Heat =

Salted Caramel Sauce
adapted from Smittenkitchen.com

1 cup sugar
6 tablespoons salted butter at room temperature
1/2 cup plus 2 tablespoons heavy cream, at room temperature

Place sugar in a saucepan, at least 2 or 3 quart size. Turn heat to medium. Start whisking just when the sugar begins to melt. At first the sugar will clump up and be sandy and gritty and you will think you have made a terrible mistake. You haven't. Keep whisking. Continue whisking until sugar is completely melted and a dark copper color, like the picture above.

Right when the melted sugar is a beautiful deep copper color, add the butter, stir quickly to incorporate, and turn off the heat. Remove the pan from the heat and quickly add the cream. Be careful as the caramel will bubble vigorously. Continue to whisk until the caramel is completely smooth.

Use right away, or refrigerate in glass jars. It will keep several weeks, or longer, depending on your level of self control.

As the caramel cools it will thicken considerably. A 20 or 30 second blast in the microwave will loosen it up.

Serve with: crepes, apples, pears, strawberries, pretzels, fingers, spoons, angel food cake, ice cream, hot chocolate (eat your heart out Starbucks), etc.

Korean Tacos

2010-12-08T17:46:00.000-08:00

Look, I just put Korean and Taco together in the title, so we’ve pretty much taken authenticity off the table, right? I’ve been reading about these for months – they started out as street food in Los Angeles and have found their way across the country all the way to New York City, at least if you believe the New York Times, which I do. They’ve even found their way onto the California Pizza Kitchen menu and this I know for a fact because I had them for lunch there today. (For the record, mine are much, much better, and I don’t say that carelessly about CPK food because I love pretty much everything they make.)

Now I'm not claiming these are better than korillabbq or kogibbq because I've never tried theirs, but I can tell you the entire family went crazy for these and that includes the carnivores and the vegetarian. Be brave. Try these.

Korean Tacos

inspired by a slew of recipes, including several from the New York Times and Steamy Kitchen

Corn Tortillas

Korean Barbecued Meat (Pork, or Chicken) or Tofu

Cabbage Slaw

Pickled Onion, Cucumber, and Cilantro Relish

Sambal Oelek Sauce (optional)

Steamed Rice (optional)

Heat corn tortillas on a cast iron pan until warm. Assemble tacos by placing some meat (or tofu) in each tortilla. Top with cabbage slaw, relish, sambal oelek sauce, and rice (if using). Fold and eat, and be sure to keep plenty of napkins close by.

Meat:

Prepare marinade by pureeing in a blender of food processor the following:

½ cup soy sauce

2 tablespoons sesame oil

4 cloves garlic, minced

¼ cup brown sugar

4 tablespoons mirin

1 teaspoon black pepper

1 teaspoon salt

1 pear, peeled and roughly chopped

About one hour before serving, place marinade in a Ziploc bag. Add:

1 1/2 pounds of pork tenderloin, or boneless skinless chicken breast,very thinly sliced on the bias. Squeeze excess air from bag and place in refrigerator until ready to cook.

Heat a large nonstick skillet over medium heat. Add a small amount of vegetable oil to lightly coat bottom of pan. Saute meat in small batches until golden brown on all sides, replenishing oil as necessary. Set aside.

Cabbage Slaw (fake kimchi):

Whisk until well blended:

¼ cup soy sauce

¼ cup white vinegar

¼ cup sugar

1 tablespoons sesame oil

2 tablespoons lime juice

½ teaspoon sambal oelek (Asian garlic-chili sauce, available at most grocery stores, including Stop and Shop)

1 tablespoon sesame oil

In a large mixing bowl combine:

4 cups of napa cabbage, thinly chopped

2 to 3 tablespoons chopped cilantro

2 to 3 tablespoons thinly sliced green onions

Just before serving, toss cabbage mixture with several tablespoons vinaigrette.

Pickled Onion, Cucumber, and Cilantro Relish

½ cup red wine vinegar

½ cup cold water

2 tablespoons kosher salt

1 tablespoon sugar

2 or 3 dashes of Tabasco

1 red onion, very thinly sliced

1/4 cup paper-thin slices of English cucumber

3 tablespons chopped cilantro

Combine vinegar and cold water. Whisk in kosher salt, sugar and Tabasco. Add the onions and let them sit for at least one hour, bur preferably overnight. (These also keep in the refrigerator for several weeks and get better over time)

Just before serving, add English cucumber and cilantro to onions. Stir to combine.

Sambal Oelek Sauce:

Whisk together:

¼ cup mayonnaise

½ to 1 teaspoon sambal oelek sauce

1 tablespoon freshly squeezed lime juice

Notes on the recipe:

-I prefer pork tenderloin, but I'm sure beef would be good instead. Let me know if you try it.

-For the vegetarian I marinated cubed tofu instead of meat, and then gently warmed it in a saucepan. We all loved the tofu.

-Romaine lettuce is a good substitute for the napa cabbage.

-Some recipes I found called for shredded Monterrey Jack cheese. I disagree. Vehemently.

Pumpkin Soup

2010-10-12T18:09:00.000-07:00

Photo by Rebekah

Pumpkin Soup with Cinnamon Croutons
adapted from a conversation with my friend Judy and Allrecipes.com

Soup:
2 tablespoons butter
1 large onion, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

3 tablespoons brown sugar
1 15-oz. can pumpkin puree
1 teaspoon salt
4 to 6 cups chicken stock
1/4 heavy cream

Melt butter in a large saucepan or Dutch oven. Add onion and saute until tender, 5 to 10 minutes. Add cinnamon, ginger, and cayenne pepper and stir until fragrant, about 30 seconds. Add brown sugar, pumpkin puree, salt, and 4 cups chicken stock. Simmer for 15 minutes, stirring occasionally.

Working in small batches, transfer the mixture to a blender or food processor and process until smooth. If using a blender, leave the lid slightly ajar and cover with a towel to prevent pressure from building up and spewing pumpkin soup all over the kitchen (and your face).

Return puree to pot, thin with more chicken stock, stir in cream and heat through. Adjust salt and serve with cinnamon croutons.

Cinnamon Croutons:
8 slices of cinnamon bread (Pepperidge Farm is good)
1 tablespoon melted butter

Preheat oven to 400 degrees. Slice bread into 1 inch cubes. Drizzle melted butter over bread and toss to coat. Place cubes in a single layer on a baking sheet and bake 8 to 10 minutes, or until crisp.

Serves 4

Light Brioche Rolls

2010-09-30T17:35:00.000-07:00

Photo NOT by Sarah

Friends, I'm really sorry it's come to this - posting pictures shot with my iPhone. Sarah left me again. She took her camera and her artistic eye and left. Sure it's for a good cause, college and all, but I just can't get enthusiastic about posting without her pictures. (Sarah - I miss you so so much....) Except this recipe - I am really excited about it. In fact, so excited I am willing to post it with my sorry little picture, taken on the spur on the moment with my iPhone (now THAT is something I am really excited about too, but that's another story).

If you decide to make these I am issuing this apology: I am sorry because you will probably never again be satisfied with grocery store hamburger buns. They are that good. Worth the effort. Even if people think you are a little whack for making your own hamburger buns. That good.

Light Brioche Buns
Adapted from the New York Times who took it from Hidefumi Kubota of Comme Ca restaurant in Los Angeles

Makes 8 buns

3 tablespoons warm milk

1 cup warm water

2 teaspoons active dry yeast

2 1/2 tablespoons sugar

2 eggs, divided

3 cups bread flour (13.5 ounces)

1/3 cup all-purpose flour (1.5 ounces)

1 3/4 teaspoons salt

2 1/2 tablespoons butter, softened.

In a glass measuring cup, combine warm water, milk, yeast and sugar. Whisk to combine and let rest for about 5 minutes.

In a standing mixer bowl, combine yeast mixture, 1 egg, both flours, salt and very soft butter. Knead for about 6 minutes. The dough will be very very sticky and will never clear the sides of the bowl.

Dump dough into a greased bowl. Cover with plastic wrap, place in refrigerator, and let rise overnight. I punch it down once before I go to bed.

The next day.....

Line a baking sheet with parchment paper. On a floured surface and using a dough scraper or sharp knife, divide dough and shape into 8 equal balls. (If you are OCD precise, each ball will weigh just a little less than 4.5 ounces.) Work quickly because the dough is much, much more cooperative while still cold. Arrange on baking sheet. Cover loosely (I use plastic wrap sprayed with pam) and let rise until double, about 1 hour, more or less.

Meanwhile, set a large shallow pan of water on lowest rack of oven, or on oven floor if you have room. Preheat oven to 400 degrees with rack in the center.

Beat remaining egg with 1 tablespoon water and brush some on top of each bun. Sprinkle with sesame seeds, or poppy seeds, or just leave plain. Bake until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely. If desired, toast the buns lightly just before serving.

Notes: This makes a very very sticky dough. The first time I made it I kept adding more and more flour because I thought I had made a mistake. Those rolls were fairly dense but still good. They are better if you follow the amount of flour listed. Also, the original NYT recipe did not call for an overnight rise. You can let them rise on the counter for 1 to 2 hours, but the dough will be more difficult to form into balls and you will need to use a lot of flour to accomplish the task.

This recipe doubles nicely, and freezes beautifully, thank goodness.

Oven Roasted Tomatoes

2010-09-12T15:55:00.000-07:00

We decided to give the square foot garden one more try. Last year didn't work out so well. It turns out that soil made from Christmas tree compost is lacking in important things like nitrogen. Duh! And this year the excuse problem was deer. Annoying deer that have a taste for squash blossoms and tomatoes. I'm considering issuing hunting licenses for our back yard.

If you are a successful gardener you could make this with your own home grown tomatoes - any variety will work. But if you are garden compromised, I promise that Compari tomatoes (available all year at Costco) work beautifully.

Something magical happens to tomatoes roasted in the oven. All the tomato flavor is condensed into a little ruby jewel with all the flavor of a big tomato packed into one little bite. We put them in salads and sandwiches and on crackers and pizza and even pasta. Tomorrow Rebekah and I are making flatbread on the barbecue grill. We'll be putting olive oil, fresh rosemary, oven roasted tomatoes, and goat cheese on top. Scott's out of town, poor thing, because even though he has a general dislike of cooked fruit (and tomatoes are technically a fruit) he still likes these.

Oven Roasted Tomatoes
Inspired by Fine Cooking

tomatoes

extra virgin olive oil

balsamic vinegar

dried thyme

salt and pepper

sugar

Line a large baking sheet with parchment paper. Preheat oven to 250 degrees.

Cut tomatoes in half, crosswise, along the equator. Hold tomatoes over the sink and squeeze out the seeds. If the seeds are resistant use your fingers to scoop out the inner flesh. Don’t worry about losing too much tomato – by the time you are done the tomatoes will look like little empty saucers:

Place tomatoes in a large bowl. Add 2 or 3 tablespoons of olive oil and gently lift and stir the tomatoes with your hands to make sure they are evenly coated with the oil. These are not deep fried tomatoes, so don’t go crazy, just grease them up a bit.

Place the tomatoes, cut side up and in a single layer, on the parchment lined baking sheet. Sprinkle a tiny amount of sugar over each tomato – just a little pinch. Next drizzle a little balsamic vinegar over the tops, followed by a pinch of dried thyme and a generous amount kosher salt and pepper.

Place the tomatoes in the oven and walk away. Depending on the size and moisture of the tomatoes they might take anywhere from 2 to 4 hours to finish roasting. Just keep checking them every 30 minutes or so, until they resemble the picture. Serve warm or at room temperature.

Chocolate Raspberry Cupcakes

2010-08-27T19:43:00.000-07:00

I used to be a cupcake hater. Then I met Chocolate Raspberry Cupcakes. We've been spending a lot of time together lately, getting to know one another. It's a pretty intense relationship - two batches in just four days. I'm trying to control myself, but it's hard - such a pretty face, and a heart of pure raspberry filling. Sigh. Raspberry season is fleeting, so I've been trying to make the most of this relationship while I can.

Chocolate Raspberry Cupcakes

adapted from Annies-eats.com and Smittenkitchen.com, originally published in Gourmet, now on epicurious.com

Cupcakes:

3 oz. semisweet chocolate, chopped

1 1/2 cups hot water or hot brewed coffee

3 cups sugar

2 1/2 cups (11.25 ounces) all-purpose flour

1 1/2 cups unsweetened cocoa powder (this is not a typo)

2 tsp. baking soda

3/4 teaspoon baking powder

1 1/4 tsp. salt

3 eggs

3/4 cup vegetable oil

1 1/2 cups buttermilk

3/4 teaspoon vanilla extract

Filling:

1 to 2 cups good quality raspberry jam or preserves, seedless or not.

Ganache:

24 ounces semisweet chocolate, chopped (I used Ghirardelli semi-sweet chips)

1 1/2 cups heavy cream

3 tablespoon sugar

3 tablespoons corn syrup

6 tablespoons butter, at room temperature

Cupcakes: Heat the oven to 350 degrees. Line cupcake pans with paper liners.

Place the semisweet chocolate in a heatproof bowl. Pour the hot water (or coffee) over the top and let rest for a minute. Whisk until smooth.

In a separate bowl combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Whisk or sift together until no lumps remain.

Ganache: Place the chocolate in a large bowl. In a microwave safe bowl combine the cream, corn syrup, and sugar. Microwave just until boiling. Pour the mixture over the chocolate and let rest for a few minutes. Whisk until the mixture is smooth and silky. Whisk in the butter one tablespoon at a time. At this point the ganache will be too runny to pipe or spread on the cupcakes. Either place the ganache in the fridge to firm up, or let it rest at room temperature until it is spreading or piping consistency. If it sets up too much microwave at 5 second increments until it cooperates.

Assembly: Place the raspberry jam in a pastry bag fitted with a plain tip. Shove the tip directly into the top of the cupcake and gently squeeze about 1 to 2 teaspoons of jam into the cupcake. You will see the top of the cupcake gently grow and puff out a bit. Stop when the jam starts to ooze out of the top. Place the ganache into a pastry bag fitted with the tip of your choice. Pipe a generous portion of ganache over the top of each cupcake. Place a fresh raspberry on top of each frosted cupcake before the ganache sets. If a pastry bag isn't your thing just spread ganache with a knife or small off-set spatula. However, I can't visualize getting raspberry jam inside the cupcake without a pastry bag....

Allow to set before serving.

Makes about 36 to 40 cupcakes.

Notes on the recipe:

-I tried this with both regular and Dutch processed cocoa powder and they both worked just fine.

-For the ganache I used Ghirardelli chocolate chips instead of Ghirardelli baking bars because I wanted the extra stability from the chips (and it was more affordable too!).

-This recipe also works for mini cupcakes. Reduce the baking time to about 12 to 15 minutes. They look like this:

Smoky Corn Salsa

2010-08-19T18:46:00.000-07:00

It is corn season. You should make this recipe with fresh corn. Buy a half a dozen ears at the farmer's market, or pick them from your garden, or beg some from your neighbor. Husk it. Remove every last piece of silk so people won't think there is blond hair in your salsa. Grill the cobs on the barbecue for a few minutes then scrape off the kernels into a big bowl. Roast some sweet red peppers on the grill until they are black and charred. Put them in a bowl, cover and let steam so you can peel the skins off. Chop them up and add them to the corn. Clean a bunch of green onions, toss with olive oil and grill them on the barbecue. Dice those up and add them to the mix. Proceed with the recipe. Start early because this salsa will take you all afternoon to make. Not interested? Same here. I tried it this way and it was fantastic (thank you Bon Appetit). But let's get real. Most of us don't have two hours to make a side dish.

So let's pretend it's January and you really want smoky corn salsa. Buy some Bird's Eye Super Sweet Frozen Corn and a jar of fire roasted red peppers. Proceed with the recipe and in just minutes you can have smoky corn salsa. It's just right with grilled chicken or fish, tortilla chips, or as a filling for burritos or quesadillas.

Smoky Corn Salsa

adapted from Bon Appetit

3-4 cups sweet corn

½ cup diced red pepper

½ cup diced roasted red pepper

2 tablespoons olive oil

1 or 2 bunches of green onions, thinly sliced, greens discarded

1 ½ tsp. ground cumin

2 garlic cloves, minced

2 to 3 tablespoons freshly squeezed lime juice

½ to 1 teaspoon (or more) adobo sauce from a can of chipotle chiles

2 to 3 tablespoons finely chopped cilantro

salt to taste

Place frozen corn, red pepper, roasted red pepper, lime juice, adobo sauce and cilantro in a large bowl. Let rest until corn is defrosted.

In a small skillet heat olive oil until shimmering. Add green onions and stir until slightly softened, about one minute. Add ground cumin and minced garlic and stir until fragrant, about 30 seconds. Remove from heat and add to corn mixture. Stir gently to combine all ingredients. Add salt to taste and let rest for about 30 minutes before serving. Keeps well in the fridge for several days but is best served at room temperature.

Notes on the recipe:

The key to the smoky flavor is the sauce from the chipotle peppers. Add as much or as little as you like, but start slow because it's pretty hot.

Diced avocado and tomatoes are also good in this salsa, but add them in right before serving and don't plan on saving the leftovers. Well, if there are any leftovers.

Raspberry Streusel Bars

2010-07-04T19:50:00.000-07:00

It's almost raspberry season! For as long as we have lived in Connecticut we've made an annual summer pilgrimage to the local raspberry fields with kids in tow, white picking buckets strung around our necks and taste buds primed for a fresh batch of raspberry jam smothered on bread warm from the oven.

When the kids were little they kept themselves busy in the raspberry fields by eating more than they picked. When they were a bit older they picked more berries than they ate. And then suddenly they were grown up enough to be really useful pickers. That year we accidentally ended up with twice as many berries as we were expecting - an entire trunk full. After making all the jam that we, and our friends and relatives could consume in an entire year, I set about trying to make use of our surplus. Tough job that was!

I hope I never complained about all those excess raspberries we accidentally picked. Last year when the berries were ripe it was just Scott and I alone in the fields. Ben was in Mexico, Sarah had gone off to college, and Rebekah was busy at school. Maybe I didn't miss all the raspberries ground into the tile floor and the red smears across the cupboard doors, but I miss my kids and all that excess...

Here is a recipe to use up a few of your extra raspberries.

Raspberry Streusel Bars

adapted from Cook's Illustrated

2 1/2 cups unbleached all-purpose flour (12.5 ounces)
2/3 cup sugar (4.75 ounces)
1/2 teaspoon salt
16 tablespoons unsalted butter PLUS 2 tablespoons, cut into 1/2-inch pieces and softened to cool room temperature
1/4 cup packed brown sugar (light or dark) (1.75 ounces)
1/2 cup old-fashioned rolled oats (1.5 ounces)
3/4 cup semi-sweet chocolate chips (more or less)
3/4 cup raspberry preserves (8.5 ounces)
3/4 cup fresh raspberries (3.5 ounces)
1 tablespoon freshly squeezed lemon juice

Preheat oven to 375 degrees. Line a 13 x 9-inch baking pan with foil, leaving some overhang to use as handles when lifting the cooked bars from the pan. Spray foil-lined pan with nonstick cooking spray.

In a food processor, process flour, sugar, and salt until combined. Scatter 16 tablespoons of butter over flour mixture and pulse until mixture resembles damp sand, about twenty quick pulses. (A pastry blender or stand mixer can be used instead of a food processor.)

Remove 1 1/4 cup of flour/butter/sugar mixture and set aside in a medium bowl. Place remaining flour/butter/sugar mixture into the bottom of the prepared baking pan. Firmly press mixture into an even layer (a flat-bottomed measuring cup is helpful) to form a bottom crust. Bake for about 14 to 18 minutes until the edges just begin to brown.

While the crust is baking, make the streusel topping. Add brown sugar and oats to the reserved flour/butter/sugar mixture. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch the dough into little blobs about the size of hazelnuts and set aside.

Combine preserves, raspberries, and lemon juice in a small bowl; mash with a fork until combined but some berry pieces remain.

Spread filling over hot crust; sprinkle streusel topping evenly over filling (no need to press streusel into filling) followed by the chocolate chips. Return to oven and bake about 22 to 25 minutes or until topping is deep golden brown and filling is bubbling. Cool to room temperature on wire rack, about 2 hours then remove from baking pan by lifting foil overhang. Cut into squares and serve. These are best eaten the day they are baked, but will keep in an airtight container for about 3 days.

Notes on the Recipe:
The original recipe calls for 1/2 cup finely chopped pecans instead of chocolate chips. I've always meant to try it that way, but whenever I make the recipe I can't stop myself from reaching for the chocolate chips.

Roasted Asparagus with Balsamic Browned Butter

2010-06-20T18:58:00.000-07:00

I am a changed person. Last week I ate fresh asparagus that was grown one mile from my front door and picked only hours before I roasted it. The locavore movement suddenly seemed relevant. I'll probably never be satisfied with grocery store asparagus again, unless its doused with plenty of balsamic browned butter.

Don't let the simplicity of this recipe fool you. Browned butter makes pretty much anything taste amazing, but the combination of butter, soy sauce and balsamic vinegar is nothing short of astounding. There was a little family scuffle towards the end of dinner as we all tried to clean the remaining sauce off the asparagus platter with our crusty bread. Next time I might have to double the sauce.

Roasted Asparagus with Balsamic Browned Butter
adapted from Cooking Light

2 pounds of asparagus
olive oil or cooking spray
kosher salt
black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

Arrange asparagus on baking sheet. Drizzle lightly with olive oil, or coat with cooking spray. Sprinkle with a little salt and pepper. Bake for 8 to 12 minutes, or until tender to your liking.

While asparagus roasts, melt butter in a small skillet over medium heat; cook for about 3 minutes or until lightly browned. Shake the pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus and serve immediately.

Crispy Popped Potatoes

2010-05-21T19:06:00.000-07:00

I looooove potatoes. Maybe it's because I grew up in a state that borders Idaho. Or not. Mashed, smashed, baked, fried, au gratined - I don't really care. Potatoes rank right up there near chocolate in my book, although I'm not as strict about eating them every day.

This is a recipe for an easy and rustic side dish that goes well with just about anything, including ketchup.

Crispy Popped Potatoes

adapted from someplace in my past that I don't remember

4-5 small red potatoes per serving (smaller is better)

Olive Oil

Salt and Pepper
Fresh or dried herbs like rosemary, basil, thyme (optional)

Line a baking sheet with parchment paper. Preheat oven to 450 degrees.

Scrub potatoes, place in a large pot, cover with cold water, and bring to a boil. Reduce heat to a gentle simmer and cook for 15 to 20 minutes until the potatoes are just tender when pierced with a fork. Drain potatoes, return to the pot and shake for a few seconds to dry them out.

Place potatoes on the prepared baking sheet. Using the back of a wooden spoon or a measuring cup (or your palm if you can stand the heat) gently “pop” each potato just until the skin breaks. Try to keep the potato in one piece while exposing plenty of flesh. They should look like this:

Drizzle each potato with a little olive oil then give a generous turn with the salt and pepper shaker. (Kosher salt and freshly cracked pepper are amazing.) Sprinkle with the fresh or dried herbs, if you are using them.

Bake for 15 to 25 minutes until potatoes are crispy and browned and then get out of the way because they go quickly.

p.s. Thanks to Nancy and Lori for helping me name this recipe, and to Sarah for taking pictures and not complaining that they are brown.

Congo Bars

2010-05-10T20:22:00.000-07:00

I feel a bit guilty posting this recipe. It’s been around my mother’s family for as long as I can remember and I don’t want anybody thinking I created or discovered it. Grandma Dickson gets all the credit for that. (I did double the chocolate though, and I will take full credit for that.) I feel guilty because I am quite certain there were a few people Grandma did not want to have this recipe. But since Grandma has passed on and I don’t believe in recipe hording, I’m willing to divulge her secret. That, and I am pretty sure that all of my cousins have this recipe too, and I have lots of cousins, so it’s not really much of a scarce resource anyway.

If you have never had a Congo bar before, they are something like chocolate chip cookie bars, only better. Some people call them blondies. Some people add coconut and white chocolate (I don’t). People with discriminating palates add chopped walnuts. Some people with nut-averse husbands leave them out….

The beauty of Congo bars is that they travel well and will stay fresh in an airtight container on the counter for several days or in the freezer for several weeks. But most importantly, a pan of Congo bars can please nearly everyone. Those who prefer a more substantial chew will like the edges, while those who favor caramel gooeyness will appreciate the interior zone. Just take care to not overbake and you will be rewarded with at least 3 different zones of texture.

The only downside to this recipe is the pan. I have a strong preference for baking the bars in a jelly roll pan that measure 10.5" by 15.5". You could use a 9 x 13 pan instead, but the bars will be thicker and you will need to add a couple of minutes to the baking time.

Congo Bars

Adapted from Grandma Dickson

2 ½ cups all-purpose flour (11.25 ounces if you use a scale)

2 ½ tsp. baking powder

½ teaspoon salt

2/3 cup butter (5 3/8 ounces) at room temperature

3 eggs at room temperature

2 ¼ cups light brown sugar (18.5 ounces if you use a scale)

1 tsp. vanilla

1 12-ounce package chocolate chips

1 cup chopped nuts, optional

Preheat oven to 375 degrees.

In a bowl whisk together flour, baking powder, and salt. (Or you could sift the ingredients, if you are that type of baker. I’m not.) Set aside.

In a mixing bowl cream brown sugar and butter together until well combined. Add eggs, one at a time, making sure each is incorporated before adding the next. Add vanilla and beat until mixture is smooth and no lumps of sugar remain. Don’t get carried away mixing here. If you beat until everything is light and fluffy the Congo bars will be too cake-like.

Add flour mixture and mix just until combined. Add chocolate chips and mix again until chips are evenly dispersed.

Spray a jelly roll pan with cooking spray. Spread dough evenly on pan – much easier imagined than accomplished – and bake for 18 minutes, or until congo bars resemble the picture above.

Remove pan from oven, place on cooling rack and cool until firm enough to cut.

Blueberry Lime Bundt Cake

2010-04-01T19:36:00.000-07:00

I'm running out of creative ways to photograph bundt cakes. Fortunately though, I am NOT running out of bundt cake recipes!

I love this cake for breakfast, brunch, lunch, mid-afternoon snack, dinner, or dessert.

It's also good made with lemon zest and raspberries.

Adapted from Fine Cooking

Blueberry Lime Bundt Cake

1 cup butter, softened to cool room temperature

2 1/3 cups (10 1/2 ounces) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 3/4 cups sugar

3 teaspoons finely grated lime zest

6 ounces cream cheese, softened to room temperature

4 large eggs, at room temperature

1 large egg yolk, at room temperature

2 1/2 cups blueberries, either fresh or frozen. If fresh, wash and let dry. If frozen, use straight from the freezer - don't defrost.

Glaze:

1 cup powdered sugar

2 tablespoons freshly squeezed lime juice, more or less

Preheat oven to 350 degrees. Grease and flour, or spray a 12-cup bundt pan with "Pam with Flour."

In a medium bowl whisk flour, baking powder and salt together.

Place sugar and lime zest in a small bowl. To bring out the essence of the lime, use a wooden spoon or spatula to press lime zest into sugar. Or, if you feel inclined, process the sugar and lime zest in a food processor for 20 or 30 seconds. Or, if you don't really care, skip this step altogether and just stir the zest into the sugar. I process because the smell of lime sugar is ethereal.

In a large bowl or standing mixer, beat butter and cream cheese until smooth, about 1 minute. Add lime-sugar mixture and beat until light and fluffy, 1 or 2 minutes. Add eggs and egg yolk, one at a time, mixing well after each addition. Add flour mixture and beat at medium speed until batter is smooth. Gently fold in frozen or fresh blueberries.

Spoon batter into prepared bundt pan. Tap the pan lightly against the counter to eliminate air pockets. Bake for 50 to 55 minutes or until a wooden skewer inserted into center comes out clean. (If you are using frozen blueberries plan on baking an extra 5 minutes.) Set bundt pan on a cooling rack for 10 minutes to allow cake to set. Carefully invert pan onto the rack and let rest for about 15 seconds to give the cake a chance to release. Remove bundt pan and prepare to glaze the cake.

While cake is baking prepare the glaze by whisking the lime juice into the powdered sugar. Adjust the amount of lime juice as necessary to make a smooth glaze.

Set the cooling rack (with cake atop) over a baking sheet or parchment paper (for easy clean up). Using a pastry brush and about 3/4 of the glaze, liberally brush cake with glaze while cake is still warm. Let cool completely and glaze one more time with remaining glaze.

Notes on the Recipe:

The key to making a cake with good texture is to make sure the butter, cream cheese, and eggs come to room temperature before mixing. Be patient and don't attempt to force the process by softening the butter and cream cheese in the microwave.

If you are using frozen blueberries leave them in the freezer until you are ready to fold them into the batter. And when folding them into the batter, less mixing is better, unless you like your cake to have a strange purple hue.

Beans beans the magical fruit…..

2010-02-13T16:18:00.000-08:00

Black bean soup is not typically thought of as a romantic food, and I’m making no such claims about this recipe. Seeing that today is the eve of Valentine’s day, maybe I should have thought harder about posting something rich and chocolate, but I kind of used up those recipes previously. So I offer this consolation - if you are all alone tomorrow you can eat this soup for lunch and several hours later the beans will keep you company by talking back!

Black Bean Soup

loosely adapted from Top Secret Restaurant Recipes

1 tablespoon olive oil

1 medium onion, diced

1 cup carrots, diced

1 medium red or green pepper, diced

2 or 3 cloves garlic, minced

5 15-ounce cans black beans, drained and rinsed

4 cups chicken stock (or vegetable stock if you are vegetarian)

4 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons smoked paprika

¼ to ½ teaspoon cayenne or ground chipotle pepper

2 tablespoons apple cider vinegar

salt to taste

Garnish: sour cream and tortilla chips

Heat olive oil in a Dutch oven set over medium heat. Add onion and bell pepper and sauté until the onion is soft, about 10 to 15 minutes.

While the onions and peppers cook, puree 3 cups of the drained beans and half the chicken stock in a blender or food processor until smooth.

Add the garlic, chili powder, cumin, smoked paprika, and cayenne (or chipotle powder) to the onion and pepper mixture. Stir for 20 seconds until spices are fragrant. Add the pureed beans, the whole beans, the diced carrots, the remaining chicken stock, and the vinegar to the pan with the onion mixture. Bring to a boil, then reduce heat and simmer for about an hour (or longer if you have the time). Add salt to taste and simmer one or two more minutes. Garnish with sour cream and tortilla chips, if desired.

Serves about 4 or 5

Notes on the recipe

-I've tried tons of black bean soup recipes. This one rules.

-Instead of simmering for an hour, the soup holds well in a crock pot for at least 8 hours, set on low. The onions and peppers still need to be sauteed first though.

-Some smoked meat like sausage or bacon would be delicious in the soup.

-Don’t leave out the vinegar – it sounds strange but it balances all the flavors perfectly.

-The smoked paprika gives this soup a deep and smoky flavor. I prefer Penzey's brand, but the McCormick brand from the grocery store will do.

Chocolate Chocolate Chunk Cookies

2010-01-28T07:35:00.000-08:00

I’m not doing so well with my New Year's resolutions. Oh, I'm doing okay with # 2 - eating chocolate every day. But that wasn’t so much a resolution as it was a declaration.

Resolution # 5 (cook every recipe in Deborah Madison's "Vegetarian Suppers" cookbook) came to a grinding halt last week when I served the beet ragu with twice baked goat cheese souffles. Without going into too much detail I will say that Scott ate 6 bites before he politely informed me that he likes beets, but only in moderation – one bite every ten years or so. It will be another 60 years before he is willing to try again. It is a tragedy. The beet ragu was stunning. The goat cheese soufflés were divine. I am crushed.

Thank goodness I have another recipe for chocolate! Nothing lifts my broken semi-vegetarian heart like chocolate. This cookie recipe is all about chocolate-chocolate dough studded with big chunks of dark chocolate. No distractions. Just chocolate. (And lots of butter.)

Chocolate Chocolate Chunk Cookies

Adapted from Cook’s Illustrated

1/3 cup sugar, plus more for coating

1 ½ cups unbleached all-purpose flour (7.5 ounces)

3/4 cup Dutch-processed cocoa powder

½ teaspoon baking soda

scant ½ teaspoon salt

½ cup dark corn syrup

1 large egg white

1 teaspoon vanilla extract

12 tablespoons (1 ½ sticks) unsalted butter, softened

1/3 cup packed dark brown sugar (2 ½ ounces)

4 ounces semisweet or bittersweet chocolate, chopped into 1/2 –inch pieces

Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. In another small bowl whisk corn syrup, egg white, and vanilla together.

In a stand mixer, beat butter, brown sugar, and 1/3 cup sugar at medium-high speed until light and fluffy, about 2 minutes. Slowly add corn syrup mixture and beat until incorporated, about 20 seconds. Scrape bowl as necessary. Add flour mixture and chopped chocolate; mix just until incorporated. Chill dough 30 minutes to firm slightly. Preheat oven to 375 degrees and line two baking sheets with parchment paper.

Place ½ cup sugar into a small bowl. Divide dough into 16 equal portions, about ¼ cup each. Roll each portion into a ball and toss liberally in sugar. Place 8 balls on each cookie sheet. Bake cookies, one sheet at a time until cookies are puffed and cracked and edges have begun to set but centers are still soft, about 10 minutes. Cookies might seem raw but don’t overbake.

Remove cookies from oven, let rest on cookie sheet for 2 or 3 minutes. Transfer cookies to countertop and cool until you can’t resist eating them.

Notes on recipe:

Since this recipe is all about chocolate, good chocolate is important. I love Penzy's Dutch-process cocoa powder. I have my doubts about natural cocoa powder like Hershey's or Nestle, but I wonder if "Hershey's Special" dark cocoa powder will work. Let me know if you try it.

If you want to notice the chocolate chunks in these cookies it is important to chop the chocolate into big chunks. Little shards or chocolate chips will disappear into the dough. If you have your heart set on using chocolate chips you might try melting them into a block, chilling until firm, then chopping into chunks. I recently discovered that Stop and Shop sells chunks of really good Callebaut chocolate near the salad bar/deli counter. I used to think these chunks were too expensive until I realized that the Ghirardelli semi-sweet baking bars (that I adore and buy without flinching) are almost double in price per pound.

I had great luck freezing the balls of dough first then rolling in sugar and baking.

(Not Just) Another Chocolate Cake

2010-01-15T20:30:00.000-08:00

Nope – this one I’m calling Chocolate Breakfast Bundt Cake, because the other day I took it to work and figured the best way to convince a group of nurses starting the morning shift that it’s okay to eat chocolate cake at 6:45 a.m. would be to include “breakfast” in the title. They didn’t complain.

I’ve been searching for a chocolate bundt cake recipe like this for a long time – really dark, practically devil's food dark, moist (of course), and simple. A cake that’s comfortable in its skin and doesn’t feel the need to get all dolled up with frosting. However, this cake wouldn’t complain if you did dress it up in a chocolate glaze or ganache and renamed it Chocolate Dessert Bundt Cake.

Adapted from cdkitchen.com

Chocolate Breakfast Bundt Cake

½ cup high quality Dutch process cocoa powder*
1 cup butter (2 sticks)
¾ cup water
2 cups sugar
1 cup sour cream
1 tablespoon vanilla extract
2 large eggs
2 cups (9 ounces) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup finely chopped semisweet chocolate

Glaze:
½ cup powdered sugar
a little bit of milk

Preheat oven to 350 degrees. Spray a 10-cup Bundt pan with “Pam with Flour” or grease and flour the pan.

Combine flour, soda, and salt in a large mixing bowl. Whisk until incorporated and set aside.

Gently melt butter in a large saucepan. Add cocoa powder and whisk until smooth. Add water and remove from heat. Stir in sugar, sour cream, vanilla, and eggs. Whisk until smooth.

Pour chocolate mixture over flour mixture and whisk until well blended and no lumps remain. Pour mixture into prepared Bundt pan. Gently sprinkle chopped chocolate over the surface of the batter.

(Don’t stir it in because the batter is thin and the chocolate will migrate downward on its own.)

Bake for 40 to 45 minutes, or until the cake is just firm to the touch and is starting to pull away from the sides of the pan. Remove from oven and place on a cooling rack for 10 minutes. While cake is cooling prepare the glaze by whisking the powdered sugar with enough milk to make a thin glaze. Carefully invert the warm cake onto a large plate or cake stand. Using a pastry brush liberally brush surface of cake with glaze several times. Cool completely before serving. It might even be better the second day.

Notes on the recipe:

I use Dutch process cocoa powder from Penzy’s spice company. I can’t vouch for natural cocoa powder like Hershey’s or Nestle because I haven’t tried them in this recipe. Penzy’s chocolate is noticeably darker and has a higher fat content. I noticed Hershey’s is selling a hybrid cocoa powder called “Hershey’s Special.” It’s supposed to be darker than the original. Let me know if you try it.

I always spray my Bundt pan with “Pam with Flour” and my cakes always release perfectly. I used to grease and flour but that never worked very well – little pieces of the cake would stick and tear away when I inverted the cake. Also, the flour would inevitably leave a white haze over portions of the cake.

New Year's Resolution Chocolate Mousse Cakes

2010-01-08T18:04:00.000-08:00

Here are a few of my New Year's resolutions:
1. Post recipes more often
2. Eat chocolate every day
3. Learn how to use Lightroom
4. Post a few recipes that don’t require large amounts of butter
5. Cook every recipe in Debbie Madison’s Vegetarian Suppers cookbook

Since this recipe helps satisfy four of the five resolutions I am naming it New Year’s Resolution Chocolate Mouse Cakes. I’m not claiming that this is exactly a nutritious dessert, but if your New Year’s diet can’t make room for a little chocolate then you might want to examine the sustainability of your commitment.

Individual Chocolate Mousse Cakes
adapted from Cooking Light

1 ¼ cups sugar, divided plus extra for ramekins
½ cup unsweetened cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
3/4 cup water
5 ounces semi-sweet chocolate
1 teaspoon vanilla extract
2 large eggs
1 large egg white

1. Preheat oven to 350 degrees.

2. Lightly grease 7 (6-ounce) ramekins with butter. Place several teaspoons of sugar in each ramekin, swirl to coat and tap out excess.

3. Chop the semi-sweet chocolate and place in a large mixing bowl.

4. Combine ¾ cup sugar, cocoa, flour, and salt in a small saucepan. Add water and stir well with a whisk. Bring to a gentle simmer over medium heat; cook about 1 minute, stirring constantly and being very careful to not scorch the mixture. Immediately pour the hot cocoa mixture over the chopped chocolate and stir until chocolate is melted and very smooth. Stir in the vanilla. Set aside to cool.

5. Place ½ cup sugar, eggs, and egg white in a bowl. Beat with a stand or hand mixer at high speed for several minutes, until mixture is pale yellow and thick. Gently fold the egg mixture into the chocolate mixture.

6. Divide the chocolate mixture evenly among the 7 prepared ramekins. Place ramekins in a 13 x 9-inch baking pan, place baking pan on oven rack, and very, very carefully add hot water to pan to a depth of about 1 inch. Try not to splash the cakes. Bake at 350 degrees for 27 to 30 minutes or until puffy and set. Carefully and without splashing, remove pan from oven. Using tongs, remove ramekins from pan and place on counter. Let cool for about 5 or 10 minutes. Serve plain, or with a sprinkle of powdered sugar, or a bit of slightly sweetened whipped cream. Serves 6 with 1 leftover.

Notes on the recipe:
The original Cooking Light recipe divided the batter between 10 (4-ounce) ramekins. I divided the batter to fit my 6-ounce ramekins. More (chocolate per serving) is better anyway.

The leftover mousse cakes are astounding for breakfast the next day. The texture changes from fluffy mousse to chocolate velvet.

This dish is all about chocolate. Don’t cheat on the quality. If you don’t like eating it out of hand you won’t like it in the mousse cakes. Once again, I recommend the Ghiradelli semi-sweet baking bars. For a mere 5 ounces it won’t break the bank.

Peppermint Bark

2009-12-08T14:43:00.000-08:00

Every time I enter a Williams-Sonoma store between Thanksgiving and Christmas I am tempted to buy a tin of their “nostalgic handmade peppermint bark” that “drives its inimitable taste from custom-blended Guittard premium chocolate and natural oil of peppermint that’s triple-distilled to extract the cool, clean flavor of fresh mint.” Nothing quite rings in the holidays for me like a tin of overpriced nostalgia. But $26 for 1 pound? HELLO my inner Scrooge.

Not to worry though, I discovered a recipe in Bon Appetit 11 years ago that is so, so much better than the Williams-Sonoma variety. True, their bark might be confected by their “master candymakers” who “pour melted semisweet chocolate onto a confectioner’s table” and then finish it with a “snowfall of crisp handmade peppermint candy bits.” But if you make your own you can rightly call yourself a master candymaker. The only skill set required is the ability to melt chocolate.

Now, as to that “reusable 1-lb tin” you get with the Williams-Sonoma brand? The day after Christmas you can buy the tins for half price. Just toss out the stale bark and save the tin for next year.

Peppermint Bark
adapted from Bon Appetit

17 ounces white chocolate, finely chopped
6 ounces coarsely crushed candy canes
7 ounces bittersweet or semisweet chocolate
6 tablespoons whipping cream
¾ teaspoon peppermint extract

Take your very best non-warped cookie sheet, turn it upside down and cover securely with foil. Using a ruler, mark a 12x9-inch rectangle directly on the foil. (I use the tip of a sharp knife.)

Very, very gently melt the white chocolate in a microwave safe bowl. Start low, go slow, and stir frequently. Pour 2/3 cup melted white chocolate onto the prepared rectangle on the foil. Using an offset spatula, spread the chocolate evenly to fill the rectangle. Sprinkle with ¼ cup crushed peppermints. Chill until set, about 15 minutes.

In a clean bowl microwave the bittersweet chocolate, cream, and peppermint extract until just melted. Stir until smooth. Cool to barely lukewarm. Pour this chocolate mixture in long lines over the white chocolate rectangle. Using a clean offset spatula, spread the bittersweet chocolate in an even layer. Refrigerate until very cold and firm, about 25 minutes.

Gently rewarm the remaining white chocolate and pour over the firm bittersweet chocolate layer. Spread to cover. Working quickly, sprinkle remaining crushed candy canes over the top and gently press to make sure they are embedded into the white chocolate. Chill just until firm, about 20 minutes.

Lift foil and bark off of cookie sheet. Peel away foil and discard. Place bark on a cutting board. Using a long sharp knife cut bark crosswise into 2-inch wide strips. Cut each strip crosswise into 3 sections, then each section diagonally into 2 triangles. Or make up your own geometry and cut into desired size and shape. If the bark seems resistant to cutting just let it sit until it comes to room temperature, then proceed.

Chill in an airtight container. Let stand 15 minutes at room temperature before serving. Keeps about 2 weeks in the refrigerator.

Notes on the recipe: How many batches of this do you have to make to call yourself an expert? Does 25 count? I took 15 batches to a cookie exchange one year. I won’t be doing that again anytime soon, but I did learn some valuable tricks:

-You can use white chocolate chips instead of baking chocolate, but you won’t be able to cut the bark into shapes because the chips contain more stabilizers than baking chocolate. Instead of cutting the bark just break it into random shapes.

-I have a very strong preference for Ghiradelli chocolate in this recipe, both white and semisweet. Other brands of white chocolate don’t melt very well.

-When melting the chocolate make sure the bowls and spoons are completely dry. Moisture can cause the chocolate to seize. I avoid wooden spoons for stirring because they can hold water, especially if they were put through the dishwasher recently.

-Pay attention to the chilling times – this helps the layers adhere to each other.

Moroccan Chickpea Soup with Lemon-Apricot Couscous

2009-11-08T14:03:00.000-08:00

I’m going to say something shocking. Get ready. Here it is: I am sick and tired of chicken always thinking it’s invited to dinner. Every time I open the freezer, there it is, that bag of Costco frozen chicken tenders, front and center, waiting for the inevitable invitation. It’s not that I don’t appreciate all the good times we have had together – and there have been many. It’s just that I get tired of trying to make new conversation with my old chicken.

So when I found this intriguing recipe for Moroccan spiced chicken soup with apricot couscous I took a very bold step. I closed the freezer and told chicken, “nope, not tonight.” Instead I added an extra can of garbanzo beans to the pot and renamed the recipe Moroccan Chickpea Soup with Apricot Couscous.

And I am really sorry I don't have a picture. The photographer will be home for Thanksgiving next week and maybe, just maybe she'll help me out.

Moroccan Chickpea Soup

adapted from Cuisine at Home

Heat 2 tablespoons olive oil in a Dutch oven.

Add:
2 cups diced onion

Saute until onion is soft, about 5 minutes.

Add:
2 tablespoons fresh ginger, minced
2 garlic cloves, minced
1 teaspoon each: paprika, ground coriander
½ teaspoon each: cumin, cinnamon, cardamom
¼ teaspoon each: turmeric, nutmeg, red pepper flakes

Cook over medium heat for about 1 minute until spices are fragrant.

Deglaze pan with:

½ cup dry white wine or chicken stock

Reduce until nearly evaporated, then stir in:

4 cups chicken broth
2 (15 oz.) cans chickpeas, drained and rinsed
1 ( 28 oz.) can whole peeled tomatoes in puree, chopped to your liking
1 (13.75 ounce) can artichoke hearts or bottoms, chopped (NOT the marinated kind)
Salt and pepper to taste

Bring to a boil, reduce heat to medium-low, and simmer at least 10 minutes or up to 1 hour. Serve with a big scoop of lemon-apricot couscous.

Lemon-Apricot Couscous

*2 cups water
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon fresh lemon juice
minced zest of one lemon
pinch of salt
1 cup dry instant couscous
¼ cup dried apricots, diced

Bring water, honey, oil, lemon juice, zest, and salt to a boil in a saucepan. Off heat, stir in couscous and apricots; cover and let stand until water is absorbed, about 5 minutes. Fluff with a fork before serving. *Adjust amount of water to the brand of couscous.

Notes on Recipe:
If you want to invite chicken to dinner go right ahead, I won't think any less of you. Just add a cup or two of shredded rotisserie chicken to the pot when simmering and use just one can of chickpeas.

Chocolate Peanut Butter Special K Bars

2009-10-11T19:12:00.000-07:00

What do you do when you have a craving and it just won't go away? These cereal bars have been playing in my mind over and over and over, kind of like the Disney song "It's a Small World After All." I’ve made them four times in the last two weeks and I feel another batch coming on tomorrow.

I think my friends at work are getting tired of them. I tried to convince them that they aren’t that bad for you. I mean really, the cereal box says something about dropping a jean size in two weeks if you eat enough Special K. (Rachel, the dietitian at the hospital told me I should definitely try it and let her know if it works.) Besides that, there is a ton of peanut butter in there and we all know that peanut butter is loaded with protein. And don't even get me started on the benefits of chocolate.

Just give in. That's what I do.

Chocolate Peanut Butter Special K Bars

1 1/2 cups brown sugar
1 1/4 cups light corn syrup
2 cups peanut butter, divided
7 cups Special K cereal
12 ounces (1 bag) milk or semisweet chocolate chips

Line bottom and sides of a 9 x 13-inch pan with foil. Spray foil with non-stick cooking spray.

Combine brown sugar and corn syrup in a large microwave safe bowl. Microwave on high for 2 minutes. Stir mixture. Microwave again for about 2 minutes or until the mixture starts to bubble around the edges.

Add 1 ½ cups peanut butter and stir until smooth.

Add cereal and mix gently. Dump mixture into prepared pan; press down with the back of a measuring cup to make sure it is evenly packed into the pan.

Combine chocolate chips and ½ cup peanut butter in another microwave safe bowl. Gently heat for 1 to 2 minutes in microwave. Stir mixture. Return to microwave and continue to heat in 20 second intervals until chocolate is fully melted. Stir until smooth. Spoon over cereal mixture, smooth top with spatula.

Let cool completely. Using foil as a sling, remove bars from pan and cut into small squares.

Sweet Potato Chipotle Soup

2009-09-12T19:40:00.000-07:00

I've developed a crush on sweet potatoes. They are sweet, mushy, earthy, and so handsome, especially when you break through the tough brown exterior to reveal that beautiful orange flesh. I've thought for a long time that sweet potatoes must get tired of being the stand-by date at the Thanksgiving table, usually only getting invited with marshmallows and loads of butter and maybe, on a good year, some pecans and coconut.

It's time for the humble sweet potato to have a new partner. I nominate the chipotle pepper. Try this match and you'll see that in moderation the smoky sauce from a can of chipotle peppers is just what the sweet potato needs to feel new and fresh and vibrant again.

Sweet Potato Chipotle Soup

2 medium sweet potatoes, about 1 ¼ pounds total
1 tablespoon butter OR olive oil
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
2 garlic cloves, minced
1 to 2 teaspoons (or more) adobo sauce from a can of chipotles en adobo
1 26 ounce container Swanson’s chicken stock
1 extra large Knorr chicken bouillon cube
1 tablespoon sugar (optional)
1 tablespoon fresh lime juice
salt to taste
¼ cup fined chopped fresh cilantro
garnish: sour cream or Mexican crema and tortilla chips

Preheat oven to 350 degrees. Pierce sweet potatoes with a sharp knife, place on a baking sheet and bake until very tender, about an hour. Remove from oven and allow to cool slightly. Scoop flesh from potato and discard skins

In a dutch oven melt butter or olive oil over medium heat. Add onion and sauté until very soft and beginning to brown on the edges, about 10 minutes. Add chili powder, cumin, coriander, and garlic and stir until fragrant, about 30 seconds. Add chicken stock, bouillon cube, adobo sauce, and sweet potato flesh. Cover and simmer 5 minutes.

Working in small batches, puree soup in a blender or food processor until very smooth. Return soup to dutch oven, stir in fresh lime juice, sugar (if necessary), and salt to taste. Add more adobo sauce if you prefer more heat. Thin with additional chicken stock, if desired. Stir in chopped fresh cilantro and simmer for several minutes until flavors are blended.

Garnish with a spoonful of sour cream or Mexican crema and a handful of tortilla chips.

Notes on the recipe:
1. I think roasting, rather than simmering the sweet potatoes makes them sweeter and more flavorful. Or maybe I'm just too lazy to peel and cube the tubers.
2. Cilantro is NOT optional, at least at my house. Scott only thinks he hates it, but what he doesn't know won't hurt him. He liked the soup and I loaded it up with fresh cilantro. Bobby Flay once said, "If you don't like cilantro, try it again." And so it is. It took me at least 10 times of trying it again, and now i LOVE LOVE LOVE it. I'm thinking (hoping) Scott might come on board soon because I am kind of tired of telling him the green stuff is parsley.

Frozen Key Lime Pie

2009-08-30T13:14:00.000-07:00

This really isn’t a recipe for Key Lime Pie. Have you ever seen key limes? They are the size of a large marble. It would be easier to milk a cat than extract ¾ cup of lime juice from key limes. But would you really be interested in a recipe called Frozen Lime Pie? I didn’t think so.

Adapted from Ina Garten’s Barefoot Contessa, Family Style

Frozen Key Lime Pie

Crust:
1 ½ cups graham cracker crumbs, crushed from 10 graham crackers (which is really an unfortunate amount since each sleeve contains exactly 9 crackers)
¼ cup sugar
6 tablespoons butter, melted

Filling:
6 extra-large egg yolks
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
¾ cup freshly squeezed lime juice (from 4 or 5 limes)

Preheat oven to 350°.

Crust:
Combine graham cracker crumbs, sugar and butter in a bowl. Press into the bottom and sides of a 11 inch tart pan. Place pan on a baking sheet and bake for 8 or 9 minutes. Cool completely on a cooling rack.

Filling:
Beat the yolks and sugar on high speed with an electric or stand mixer until thick, about 3 or 4 minutes. Add the condensed milk, lime zest, and lime juice. Pour into the baked shell and freeze until very firm, preferably 24 to 48 hours before serving. Drizzle with a small amount of raspberry sauce, if desired. Serves about 10.

Notes on the recipe:
Ina Garten makes her pie in a regular 9-inch pie pan, but we really prefer the tart pan because it gives a more pleasant crust-to-filling ratio in each bite. Once at a family reunion we cheated and bought a pre-made graham cracker crust. I won’t ever do that again.

Ina also tops her pie with a huge amount of sweetened whipped cream. We prefer a simple raspberry sauce made with only defrosted raspberries, sugar, and a little fresh lemon juice. I am not exactly sure of the proportions, but if I took the time to create a recipe it might read like this: Defrost one bag of frozen raspberries, place in a blender or food processor and add about 1/3 cup sugar. Blend until smooth. Add more sugar to taste and a little squeeze of fresh lemon juice to brighten the flavor.

The downside to this pie is that it is absolutely not portable. It must be frozen solid and eaten as soon as possible after removing from the freezer, otherwise you will serve key lime smoothies and they are NOT GOOD. I speak from experience here. If you need a key lime dessert that travels, please see the recipe for key lime bars on this site.

A Little Chocolate Cake

2009-08-11T13:43:00.000-07:00

“The little black dress is considered essential to a complete wardrobe by many women and fashion observers, who believe it a "rule of fashion" that every woman should own a simple, elegant black dress that can be dressed up or down depending on the occasion: for example, worn with a jacket and pumps for daytime business wear or with more ornate jewelry and accessories for evening. Because it is meant to be a staple of the wardrobe for a number of years, the style of the little black dress ideally should be as simple as possible: a short black dress that is too clearly part of a trend would not qualify because it would soon appear dated.” (Wikipedia)

A little chocolate cake is the baker’s equivalent of the little black dress. It is a rule of baking that every cook should possess a simple, elegant chocolate cake recipe that can be dressed up or down depending on the occasion: for example decorated with toasted chopped pecans for taking to work, or with more ornate raspberries and a dusting of powdered sugar for an evening dinner party. Because it is meant to be a staple of the bakers repertoire, the little chocolate cake ideally should be as simple as possible: a fussy complicated cake with unusual ingredients that requires hours in the kitchen would never get made.

Here is my recipe for A Little Chocolate Cake adapted from a recipe given to me by my mother-in-law 25 years ago. It has made an appearance at Scott’s birthday every year since. We prefer our chocolate cake dressed down with nothing but the frosting to accentuate the moistness.

A Little Chocolate Cake

Preheat oven to 350 degrees. Grease a 16 ½ x 12 baking sheet.

In a microwave safe bowl heat the following until melted:
1 cup water
½ cup butter
2 ounces unsweetened chocolate

Sift together then add to melted chocolate mixture:
2 cups all-purpose flour (9 ounces)
2 cups sugar
2 tablespoons cocoa powder
1 teaspoon baking soda
½ teaspoon salt

Stir until smooth then beat in:
2 eggs
½ cup sour cream

Pour into prepared baking sheet and bake for 15 to 20 minutes, being careful to not over bake. Immediately pour frosting over warm cake and allow to set before eating.

Frosting:

In a microwave safe bowl heat the following until butter and chocolate are melted:
½ cup butter
6 tablespoons milk
2 ounces unsweetened chocolate

Stir in 3 to 4 cups powdered sugar and 1 teaspoon vanilla extract. Whisk until smooth.

Key Lime Bars

2009-08-01T19:36:00.000-07:00

I'll let the picture speak for itself.....

Key Lime Bars (adapted from Cooks' Illustrated)

Crust

10 ounces animal crackers (please don't gasp - animal crackers make a much sturdier crust than graham crackers)
6 tablespoons packed brown sugar
1/4 teaspoon salt
6 tablespoons butter, melted

Filling

4 ounces of cream cheese at room temperature
2 tablespoons grated lime zest, minced
1/4 teaspoon salt
2 (14-ounce) cans sweetened condensed milk
2 egg yolks
1 cup fresh lime juice (you will totally regret your decision if you cheat and use bottled juice)

Optional Garnish
1/2 cup sweetened shredded coconut, toasted until golden

Preheat oven to 325 degrees. Line a 9 x 13 pan with foil, leaving some overhang to use as handles when lifting the cooked bars from the pan. Spray the foil with nonstick cooking spray.

Crust: Pulse the animal crackers in a food processor until finely ground. Add brown sugar and salt, pulsing again to combine. Drizzle the melted butter over the crumbs and process one more time just until butter is combined. Firmly press the crumbs into the bottom of the prepared pan. Bake about 18 minutes or until lightly browned. Remove from oven and place on cooling rack. Allow crust to cool while preparing the filling.

Filling: Process cream cheese, zest, and salt in a food processor until thoroughly combined and very smooth. If you don't have a food processor use either a stand or hand mixer. Or, if you are patient, just stir by hand. Add sweetened condensed milk and process until smooth. Add egg yolks and process again until smooth. Add lime juice and process one last time.

Pour filling into prepared crust and bake (still at 325 degrees) for about 20 minutes or until the sides of the filling just start to pull away from the sides of the pan. Remove from oven, place on a cooling rack, and allow to cool for an hour or two. Cover tightly with plastic wrap and refrigerate until cold, at least 2 hours.

Lift bars from the pan by using the foil overhang. (This is best achieved with two lifters). Place on a flat surface and cut into 32 squares, more or less, depending on your mood. Sprinkle with toasted coconut and serve. Leftovers will keep about two days, although they start getting a little soggy after the first day.

Cookie Dough Pudding

2009-07-27T08:29:00.000-07:00

Guest Blog

Lynnette and I have a working agreement that provides an ideal division of labor for our family. My hobby is in the garage, and her hobby is in the kitchen. I use the woodworking power tools in the garage to remodel the kitchen and the other rooms in the house and Lynnette puts the kitchen to great use. She stays away from the table and circular saws, and I don't mess with the Bosch mixer or the immersion blender. I know how to use my tools, she knows how to use hers and we are both eager recipients of each other's industry (my research lab doesn't fair so badly either, just ask them about the summer long bake-off Lynnette had with herself to perfect her brownie recipe).

But there is one tool in the kitchen that Lynnette has yet to master - the microwave. There is a running joke in the family about the frequency with which "softening butter" becomes "boiling puddles of butter" that spread across the bottom of the microwave. Her perfectly acceptable response is that real cooks don't use a microwave. A microwave is best used for reheating macaroni and cheese, not for real chefs. As a result, the microwave is the one tool in the kitchen that I know how to use (that is unless you need me to make popcorn).

So it is my responsibility to provide the recipe for one of the family's favorite (or at least my favorite) use of the microwave, namely cookie dough pudding. The key to this delicacy is to heat the dough and melt the chocolate without in any way baking the cookie. This requires a careful balance of microwave heat and patience for the perfect cookie dough pudding outcome.

Cookie Dough Pudding

Place one frozen cookie dough blob* into a microwave safe pudding dish

Heat on full power for 15 sec.

Wait one minute for the resulting heat to distribute through the dough

Heat on full power for 5 sec.

Wait an additional 30 sec for the heat to distribute

Heat on full power for 5 sec.

Eat with a spoon while still warm

Note that longer waiting times result in a greater extent of chocolate melting which makes the pudding even more delicious so be as patient as possible through the process.

*The making of this cookie dough blob is beyond my skill set. See the "Strobel Cookie" recipe elsewhere on this blog.

Macadamia Coconut Crusted Chicken with Mango Jicama Salad

2009-07-13T19:29:00.000-07:00

Finally, a recipe that isn't a baked good! I've been playing around with this salad for a couple of weeks and am pretty happy with this version.

My favorite way to serve this is to toss baby salad greens with a little dressing, mound the mango mixture of top of that and finally place the sliced chicken over the very top.

If you hate coconut, just replace it with an equal amount of panko. And if you are careful you might be able to fool your kids into thinking this is just chicken nuggets.

For those of you offended by the amount of fat in the Macaroni and Cheese, please take note that this salad dressing is very low fat.

Macadamia Coconut Crusted Chicken with Mango Jiicama Salad

Prepare salad and let rest while cooking chicken. To serve, toss baby lettuce greens with dressing, mound the mango/jicama mixture on top, slice each chicken tender into 6 or 7 slices and place atop salad.

Mango Lime Salad Dressing

1 medium mango
¼ cup rice vinegar
½ cup firmly packed cilantro
¼ red pepper, cut into large chunks
¼ cup honey
4 teaspoons Dijon mustard
1 tablespoon lime juice
1 tablespoon vegetable oil
1 garlic clove
salt and pepper to taste

Peel mango, roughly chop flesh. Place mango and all other ingredients into blender or food processor and blend until very smooth.

Mango Jicama Salad

1 red pepper
1 small jicama
2 or 3 mangoes
1 avocado
1 bunch green onions, thinly sliced
baby lettuce greens

Cut first four ingredients into medium dice. Add sliced green onions. Gently toss mixture with enough salad dressing to evenly coat. When ready to serve toss baby lettuce with dressing. Mound mango mixture on top

Macadamia Coconut Crusted Chicken

2 cups panko (Japanese bread crumbs)
½ cup unsalted roasted macadamia nuts
½ cup sweetened flaked coconut
½ teaspoon salt

1 ½ lbs chicken tenders
2 eggs
½ cup flour
2 or 3 tablespoons vegetable oil for sauteing

Prepare chicken: using the palm of your hand gently smash each tenderloin to an even thickness and pat dry with paper towels.

Prepare crust: place macadamia nuts and coconut in bowl of food processor. Using pulse button grind mixture to the size of large bread crumbs, about 8 or 9 pulses. Add panko and salt and pulse only long enough to incorporate all ingredients. Transfer mixture to a shallow bowl. In another shallow bowl whisk eggs until smooth. Place flour in a third bowl.

Coat the bottom of a large nonstick skillet with just enough vegetable oil to cover surface. Preheat skillet.

Working one at a time, coat each tenderloin in flour, dip into egg mixture, then into crumb mixture, pressing firmly to encourage crumbs to stick.

Place chicken tenders into hot skillet, making sure to not crowd pan. (It will take several batches.) Cook several minutes until crust is nicely browned. Turn each piece, adding a little more oil if necessary. Continue cooking until second side is brown and chicken is cooked through. Remove tenders from pan and place on cooling rack while cooking next batch.

Let cooked chicken rest for at least 10 minutes before serving.

Let Them Eat Cake (or Muffins)

2009-06-21T13:27:00.000-07:00

My photographer is a little mad at me. This morning I baked Scott a pumpkin cake for Father's Day breakfast. When I asked her to photograph my beautiful creation the best she could utter is, "it's brown." She tried various settings and backdrops and was very disgruntled until I let her eat a piece. Apparently brown is STILL boring to photograph. But what am I to do? This cake may be boring in a picture, but when you smell it baking you won't care what color it is.

This cake has plenty to recommend it in spite of its neutral color. First, it's really easy and not at all fussy to make. As long as you bake it for the right amount of time it always works. Second, you can dress it up or down several different ways (more on that later). Third, you can eat it for breakfast, lunch, or dinner. Fourth, if you keep pumpkin in your pantry you can make it on a moment's notice. And fifth, even though it's not necessarily good for you, it does contain pumpkin, an ingredient that allows me to claim this as an appropriate breakfast confection.

Not necessarily in order of preference, here are my suggestions for the humble pumpkin cake:

1. Stir in 1 cup of mini chocolate chips to the batter before baking. The family was skeptical the first time I tried this but now it's our favorite.

2. In addition to adding mini chocolate chips, drizzle chocolate glaze over the cake after it is cool.

3. Eat the cake plain. Warm. Yum.

4. Toast slices of day-old cake in the toaster and spread with a little bit of butter.

4. Make mini muffins out of the batter. Place a large blob of cream cheese frosting atop each muffin. Kids (and most adults) get especially excited about this option because there is a 1:1 ratio of frosting to muffin.

5. Stir in chopped walnuts and/or raisins before baking. I've never actually tried this, but it seems like a good idea. Some in this household abhor chopped nuts in baked goods. The rest of them detest raisins. What am I to do? Maybe sometime I'll try both and some coconut too. Any takers?

6. Drizzle softened cream cheese frosting over the cake and sprinkle with toffee bits or chopped walnuts.

7. Probably most boring, although acceptable is to bake the cake in a greased 9 x 13 pan and frost with cream cheese frosting when cool.

Pumpkin Cake
Cream together:

1 cup granulated sugar
1 cup packed brown sugar
4 eggs
¾ cup vegetable oil
2 cups canned pumpkin (15 ounce can)

In a separate bowl, stir together, then mix in:

2 cups flour (9 ounces)
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground cloves
½ teaspoon ginger

For Bundt Cake: Spray a 12-cup Bundt pan with "Pam with Flour" or prepare the pan with the grease and flour method. (I have never had good luck when I spray a bundt pan with regular vegetable spray like Pam. However, the Pam with Flour is like magic and much easier than the grease and flour method.) Pour batter into prepared pan and bake for 45 to 50 minutes at 350 degrees. Cool in pan for 5-10 minutes before inverting onto cooling rack. Frost or not.

For muffins: line mini-muffin tins with muffin papers. Fill each cup about ¾ full with batter. Bake at 350 for 12 to 15 minutes. Remove from pans, cool completely and then frost with cream cheese frosting.

For Cake: Pour batter into greased 9 x 13 inch pan and spread evenly. Bake 30 to 40 minutes in preheated 350 degree oven. Test center with toothpick to ensure center isn’t undercooked. Cool completely before frosting.

Chocolate Glaze:

Gently melt 1/2 cup semi-sweet chocolate chips, 2 tablespoons butter, 2 teaspoons light corn syrup and 1/2 teaspoon vanilla extract in the microwave. Stir until smooth and shiny. Using a spoon drizzle the glaze over a cold cake. Allow to sit until glaze becomes slightly firm.

Cream Cheese Frosting:
8 ounce cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla
4 (or more) cups powdered sugar
1 teaspoon milk (if needed)

Beat on high speed of mixer until smooth and glossy. Add milk or more powdered sugar to achieve desired consistency.

One-Half Whole-Wheat Bread

2009-05-03T18:42:00.000-07:00

Several years ago I bought a wheat grinder. It's tall, white, a little noisy, and something of a novelty if you didn't grow up with two grandmothers who believed in the virtues of whole grains long before the food pyramid people told us we should. My grandmothers were way ahead a their time. Grandma Dickson owned a commercial Kitchen Aid mixer that could knead dough for at least 10 loaves of bread at a time and Grandmother Moncur ran a little health food store in her garage where she sold things like vitamin supplements and brewer's yeast and Tiger's Milk brand high protein bars. I grew up on homemade whole wheat bread and rose hip vitamin C supplements so it came as a bit of a surprise when I married Scott and he preferred white bread and pop-tarts. Not that cinnamon pop-tarts aren't tasty, but still....

It's taken some time for him to come around to whole wheat bread. 22 and 1/2 years to be exact. The other night I came home from working 13 hours in the hospital. Scott was equally spent from spending the last month writing a 187 page grant. Scrambled eggs and toast were the best we could manage for dinner. I cooked the eggs and Scott handled the toast. I knew I had made progress when I saw him toasting the whole wheat bread instead of the white, although I tried to conceal my excitement.

I call this One-Half Whole-Wheat Bread because it's really a compromise. One half of the flour is all-purpose white, the other half is freshly ground whole wheat. You just shouldn't push a person too fast, especially where whole grains are concerned. I'm going to keep tinkering with the proportions to see if I can reduce the white flour even more. I'll keep you posted.

One-Half Whole-Wheat Bread

2 cups warm water (105°-115°)
2 ½ teaspoons active dry yeast
¼ cup honey
2 tablespoons sugar
3 1/2 cups whole-wheat flour (15.75 oz)
3 1/2 cups all-purpose white flour (plus more as needed) (15.75 oz)
2 ½ teaspoons salt
½ cup canola oil
3 tablespoons rolled oats

In a large mixer bowl whisk together the warm water, yeast, honey, sugar, and canola oil. Add the whole-wheat flour, white flour, and salt. Knead with dough hook for about 10 minutes. The dough will start out very wet but becomes much much stiffer after 6 or 7 minutes.

Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour. Punch dough and let rise, covered, about 45 minutes more.

Grease 2 loaf pans, 8 ½ by 4 ½ by 2 inches. Divide dough in half. Gently shape each half into an oval loaf. Brush surface of loaves lightly with water, sprinkle with oats and transfer to pans and let rise, covered with kitchen towels, about 45 minutes. Place pans in cold oven, turn heat to 350° and bake about 40 minutes or until golden brown. Turn loaves out onto a rack to cool.

Makes 2 loaves

Notes

-The oats on top are optional. They make a mess all over the counter top, but they look great!
-If you can, try the King Arthur White Whole Wheat Flour, or if you know me and you live in Connecticut, I will give you some freshly ground whole wheat flour. You'll never go back.
-Instead of honey you can substitute molasses.
-Starting the bread in a cold oven can help give a higher rise to the loaf. I use this method if the dough seems a little sluggish while it is rising. You can also bake it in a preheated oven (350°) for 35 to 40 minutes.

The Perfect Chocolate Chip Cookie - NOT!

2009-03-29T13:21:00.000-07:00

This past week the May/June edition of Cook's Illustrated arrived in my mailbox. I was on my way to work and in a hurry when I checked the mail, but never, not matter what, in too much of a hurry to check the index. Imagine my surprise to see "The Perfect Chocolate Chip Cookie" listed there. When Cook's Illustrated claims to have the perfect recipe for anything I pay attention, but the perfect chocolate chip cookie recipe? I am not going to lie - it kind of ticked me off. I already found the perfect chocolate chip cookie recipe (see my previous entry for Strobel Cookies). It took me 31 years of searching, testing, and tweaking, but darn it, I found it. And because I was on my way to work when I discovered the recipe, I had to wait a full two days to try it. It was a long two days. I read the recipe over many times because theirs was a totally novel approach to the chocolate chip cookie. It calls for browning the butter (and I LOVE brown butter), an extra egg yolk, and three episodes of whisking, each followed by three minutes of resting. (Well, this is Cook's Illustrated after all.)

So Saturday afternoon I gathered all ingredients and followed the recipe EXACTLY as written, right down to using a scale to measure everything. I even used the Ghirardelli really really dark 60% cacao bittersweet chocolate chips as they recommend. The family gathered around the kitchen for the 14 minutes of baking. I passed time by wiping down the counter three times. Scott tried to sneak some of the dough. I got out a cooling rack as they recommended, even though my extensive testing shows that cooling racks are not only unnecessary, but actually detrimental to the finished product. Finally the timer rang and the cookies came to rest on the cooling rack. Sarah got out the milk. Rebekah got out the napkins. Then I read the final sentence of the directions: cool cookies completely before serving. WHAT?? Cold chocolate chip cookies? Seriously? When one makes the claim to a perfect chocolate chip cookie, warmness is implicit in the statement. But if Cook's Illustrated wants to claim their cookie as perfect, then we are playing by their rules. Cold cookies it is.

And guess what? Cook's Illustrated perfect chocolate chip cookies are not. At best we give them a C+. The bottom was too brown, the dough too sweet, and the texture was too bendable, not crisp on the outside and chewy/soft on the inside. Whew. What a relief.

The First Day of Spring Lemon Cake

2009-03-22T15:57:00.001-07:00

Every year my husband takes a group of undergraduate students to a rainforest in South America over spring break. And every year I sulk for the two weeks he is gone because I haven't had the opportunity to accompany them - yet. This year I decided it was time to stop whining. I planned to spend the entire spring break doing things I enjoy - reading, eating, sleeping in, and avoiding all laundry and house cleaning. Top on my list was to not make dinner for the two weeks he was gone. Instead the girls and I planned to eat at our favorite restaurants, or not eat, or eat just warm popcorn laced with M&M's for dinner. (You really should try it - just pop the corn, pour some M&M's over the top and wait about 5 minutes. When you take a bite the warm chocolate spills out of the crunchy M&M shell and mixes with the salty popcorn. Yummmm.) So I stopped cooking the day he left. After a while I started to panic because I was enjoying my cooking hiatus a little too much. What if I didn't want to start again? I shouldn't have worried because after about a week I started to get the itch to bake, which is very different than making dinner. I baked the things Scott doesn't really love, things with cooked fruit in them like banana bread (this one was punctuated with chocolate and crystalized ginger) and lemon cake. The lemon cake was the perfect antidote to my end-of-winter-when-will-my-husband-get-home blues. I combined several recipes into one cake and was not disappointed. It came out yellow and fresh and tart and sweet and especially moist. I contemplated naming it "Spring Break Lemon Cake" but when I walked into work with my new creation one of my nursing friends pointed out that it was the first day of spring. It was just too perfect - the first day of spring, a lovely lemon cake, and my husband due to return home at midnight. So from now on I will celebrate the first day of spring by making this lemon cake. And next year, if I am lucky enough to be in the jungles of Ecuador on the first day of spring I will make the cake the day I get home.

The First Day of Spring Lemon Yogurt Bundt Cake

3 cups unbleached all-purpose flour (13.5 ounces)
4 teaspoons baking powder
½ teaspoon salt
4 teaspoons grated lemon zest
1 cup well-stirred plain whole-milk yogurt (not low fat or nonfat)
2 cups sugar
6 large eggs
1 cup vegetable oil
*1/4 cup fresh lemon juice (thanks to Jessee for this idea)

Glaze
2 to 3 tablespoons fresh lemon juice
1 tablespoon yogurt
2 cups confectioners’ sugar (8 ounces)

Preheat oven to 350° F. Spray 12-cup Bundt pan with nonstick baking
spray with flour (although it's not as easy, you could brush the Bundt pan with a mixture of 1 tablespoon flour and 1 tablespoon melted butter instead).

In a medium bowl, whisk together the flour, baking powder, and salt. Add the lemon zest and whisk to mix thoroughly.

In a large bowl, combine the yogurt, sugar, lemon juice, and eggs, stirring to mix
well. Add the flour mixture and stir to just combine. Add the oil
and stir well. Don’t worry - at first it will look like an oily mess,
just keep stirring and it will all come together. Pour batter into the
prepared pan.

Bake for 40 to 45 minutes until a toothpick inserted into the center
comes out clean. Be careful to not overbake.

While cake is baking prepare the glaze: whisk 2 tablespoons lemon
juice, yogurt, and confectioners’ sugar until smooth, adding more
lemon juice gradually as needed until glaze is thick but still
pourable.

Cool cake in pan on wire rack set over a baking sheet or parchment
paper for 10 minutes, then invert cake directly onto rack. Brush or
pour half of glaze over warm cake and let cool for 1 hour; spoon
remaining glaze evenly over top of cake and continue to cool to room
temperature, at least 2 hours.

Butternut Squash Gnocchi with Brown Butter Sauce

2009-02-17T19:16:00.000-08:00

Sarah, my daughter/photographer has been complaining that all the recipes I have posted are brown. Apparently brown is very boring to photograph. A quick glance through the index shows she is right. In fact, with the exception of the raspberry poppy seed salad dressing, everything is brown, brown, and brown. Boring. I also noticed that lately the blog has been leaning a little too heavy in the confectionary direction, which is really disappointing since I have a recipe for chocolate sheet cake that I want to post. I suppose that will have to wait a week or two. I hate being in a rut. Today I decided to try my hand at something a little more exciting than brown. It's orange in fact, which you might consider kind of brownish, but the addition of fried sage leaves expands the color palate enough. And the brown butter sauce, which is my brown security blanket, doesn't really look brown on the plate, unless you burn it.

Gnocchi
1 medium butternut squash, peeled, seeded, and cut into chunks
1 container whole-milk or part-skim ricotta (15- or 16-ounce)
1 cup panko (japanese bread crumbs)
2 large eggs
1 tablespoon minced fresh sage leaves
1/4 teaspoon grated fresh nutmeg
salt
pepper
1 1/2 cups flour, plus more for shaping and rolling
2 ounces Parmesan cheese, grated (about 1 cup), plus more for serving

Sauce
4 tablespoons butter
10 or 12 small sage leaves
1 tablespoon good quality balsamic vinegar

Gnocchi
Place butternut squash chunks in a microwave safe bowl, add 1/4 cup water, cover with plastic wrap, and microwave on high until squash is very tender, checking about every 3 minutes. When squash is tender, drain water, place squash on a plate and mash with a fork. Line a strainer with paper towels and spread 1 1/2 cups of puree over towels. Any extra puree can be frozen for later or used as baby food for the kids.

Line another strainer with paper towels. Spread ricotta over towels and allow both squash and ricotta to drain for about an hour.

Transfer ricotta and squash to food processor and process until smooth, about eight 1-second pulses. Using rubber spatula, combine ricotta/squash mixture, eggs, sage, nutmeg, 1 teaspoon salt, and 1/2 teaspoon ground pepper in a large bowl. Add flour, Parmesan, and panko; stir until well combined. Refrigerate dough for 15 minutes (this allows the mixture to firm up a bit as the panko absorbs some liquid). Check texture of dough by scooping up a golf ball sized portion. Dough should hold together nicely. If it is too sticky and coats your hand then add more flour, 1 tablespoon at a time. The trick is to use just enough flour to keep the dough from sticking to your hands and work surface; using too much flour will result in tough gnocchi.

Dust work surface with flour. With floured hands, roll lemon-sized piece of dough into 3/4-inch-thick rope, rolling from center of dough outward. Cut rope into 3/4-inch-long pieces and transer to parchment paper-lined rimmed baking sheet. Repeat with remaining dough, dusting work surface with flour as needed.

For Sauce
Melt butter in 12-inch skillet over medium-high heat, swirling occasionally. Add sage leaves and allow to crisp. Remove leaves from butter, place on paper towels to drain and continue cooking butter until it is browned and releases a nutty aroma. Off heat stir in balsamic vinegar; cover to keep warm.

To Cook Gnocchi
Bring 4 quarts water to boil in large pot over high heat. Add 1 tablespoon salt. Reduce heat so water is simmering, then gently drop one-fourth of gnocchi into water and cook until all pieces float to surface. Continue to simmer until gnocchi are cooked through, about 2 minutes longer, adjusting heat to maintain gentle simmer. Using slotted spoon, scoop gnocchi from water, allowing excess water to drain from spoon; transfer gnocchi to skillet with sauce and cover to keep warm.

Repeat cooking process with remaining gnocchi. Using rubber spatula, gently toss gnocchi with sauce until uniformly coated. Toss fried sage leaves over top and serve immediately. Pass extra Parmesan on the side.

This recipe was loosely based on a ricotta gnocchi recipe from Cook's Illustrated. I added the butternut squash and panko and changed the proportions. We love how light and puffy the gnocchi are and how they melt in your mouth. Cooks Illustrated claims that the gnocchi can be rolled, cut, and refrigerated for up to 24 hours. To freeze the uncooked gnocchi, place the baking sheet in the freezer until gnocchi are firm (about 1 hour), then transfer them to a zip-lock bag and store them for up to 1 month. Thaw frozen gnocchi overnight in the refrigerator or at room temperature for 1 hour before cooking as directed.

The gnocchi pairs especially well with the asiago cheese version of Stupid Easy Peasant Bread

Brownies, Probably The Final Version

2009-02-05T17:04:00.000-08:00

Remember how I said I was on a mission to find the perfect brownie recipe? I nearly gave up. And come on, if that Ghiradelli Triple Chocolate box mix is nearly as good as any recipe I've ever tried, why bother? Here's why - some of us bake brownies for the sole purpose of licking the bowl at the end. No matter how the brownies bake up, boxed brownie batter is NEVER as good as scratch. I've done the experiment so just trust me on this one. But something happened when I wandered away from the batter and actually ate this brownie. I think I may have found the final version.

The original version of this recipe was created to fill an 8-inch square baking pan. But why would you do that? Can't you find some friends, or co-workers, or graduate students who would be willing to share a 9x13 pan with you?

1 1/3 cup all-purpose flour (5.75 ounces if you use a food scale)
1 teaspoon salt
1 teaspoon baking powder
8 ounces semisweet baking chocolate (I prefer Ghiradelli)
4 ounces unsweetened baking chocolate (lately I have been using Trader Joe's brand but I bet Baker's would be fine)
20 tablespoons butter (2 1/2 sticks)
2 1/2 cups granulated sugar
4 teaspoons vanilla extract
6 large eggs
1 cup chopped toasted nuts, if you like

Preheat oven to 325 degrees. Fit a sheet of aluminum foil into a 9 x 13 inch pan and up and over two sides so you can use the foil overhang as handles to pull the cooked brownie out of the pan. Spray the foil with nonstick cooking spray.

Whisk together the flour, salt, and baking powder in a small bowl. Set aside.

Gently melt the semisweet and unsweetened chocolates and butter in the microwave at 30 second intervals until completely melted, stirring frequently and being very careful to not scorch the chocolate. You could use a double boiler on the stove top instead of the microwave. Whisk in the sugar and vanilla. Whisk in the eggs one at a time, fully incorporating each one before adding the next. Continue to whisk until the mixture is completely smooth and glossy. Add the dry ingredients and whisk until just incorporated.

Pour the batter into the prepared pan, smoothing the top. Sprinkle nuts over the top (if you are using them) and bake until a toothpick inserted in the center comes out with wet crumbs, 45 to 50 minutes. If the toothpick comes out clean, the brownies are overcooked. Bummer.

Let brownies cool in the pan on a cooling rack. When ready to serve, lift brownie from the pan using aluminum foil handles. Place brownie on counter and cut into squares.

Tips:
Did you know that it is easier to cut brownies with a plastic knife? This eliminates the sticking problem.
You may have noticed that I recommend sprinkling the nuts over the top rather than stirring them into the batter. Cook's Illustrated pointed out that nuts tend to steam and become a little soggy when incorporated into the batter. If you place them on top they stay nice and crunchy. If you like softer nuts then stir them in. Or leave them out altogether. I won't tell.
If you are a misanthrope and don't want to share your 9 x 13 pan of perfect brownies then cut the recipe in half, bake for 35 to 45 minutes and enjoy the 8-inch square batch all by yourself.

Eat Your Heart Out

Oatmeal Cake by LaRita Lunt & Others in Belgrade

2009-02-03T18:22:00.000-08:00

I am afraid when I tell you this cake is called "Oatmeal Cake by LaRita Lunt & Others in Belgrade" AND that the version I inherited from my mother-in-law calls for oleo you might not make it. That would be unfortunate. This cake has never failed me - it's moist and delicious and above all easy to make. You don't even need a mixer, just a wooden spoon, a big bowl and 20 minutes to let the oatmeal soften. I suppose since it contains oatmeal you could even make the claim it is whole grain. But then again, some things are best understated, at least at my house. I am open to suggestions for a more pleasing title. No, I am begging for suggestions. Help me out here!

Cake:
1 1/2 cups boiling water
1 cup quick cooking oats (NOT instant and NOT old fashioned)
1/2 cup (1 stick) softened butter
1 cup brown sugar
1 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 1/2 cups all-purpose flour

Topping:
6 tablespoons softened butter
1 cup brown sugar
1 cup sweetened coconut OR 1 cup chopped nuts (we prefer pecans), or be bold and use a 1/2 cup of each - my favorite.
1/4 cup heavy cream

Preheat oven to 350 degrees. Grease a 9 x 13 inch cake pan.

In a large mixing bowl pour boiling water over oats and let set for 10 minutes. Add softened butter and brown and white sugars. Let set for 10 more minutes while the butter melts. Beat vigorously with a wooden spoon until all ingredients are incorporated and the batter is glossy. Stir in cinnamon, soda, and salt. Add eggs, one at a time, stirring until incorporated then stir in the flour.

Don't panic if the batter seems thin - it will be. Pour it into the prepared pan and bake for 30 minutes.

While the cake bakes prepare the topping. In a small bowl combine softened butter, brown sugar, and heavy cream. Stir until soft and all ingredients are incorporated. Stir in coconut and/or chopped nuts.

Spread the topping over the hot cake, return to the oven and bake 10 minutes more. Place cake pan on a cooling rack for a few minutes before you give in and eat it. That's it.

Gingersnaps

2009-02-01T12:52:00.000-08:00

These gingersnaps should come with a warning: have plenty of cold milk on hand and only bake as many as you intend to eat. I can't even tell you if these cookies are good the next day because they have never lasted that long.

2 1/4 cups flour, divided
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup dark brown sugar
1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup molasses
1 egg
sugar for dusting cookies

Sift together 1 cup of the flour, baking soda, ginger, cinnamon, cloves and brown sugar. Set aside. Melt the butter, either in the microwave or in a small saucepan. Whisk in the molasses, then the egg. Whisk this mixture into the flour mixture, then stir in remaining 1 1/4 cups flour. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.

Preheat oven to 350 degrees and line baking sheets with parchment paper.

Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls on baking sheet and bake in batches in middle of oven for 10 to 12 minutes. Cool cookies on baking sheet for about 2 minutes and transfer to counter top to cool completely.

You might notice from the picture that my cookies have a little glaze drizzled over the top. This isn't really necessary but I seem to have problems knowing when to stop. To make this glaze just mix some powdered sugar with some heavy cream. Stir and adjust the balance of each ingredient until you are happy with the way the glaze falls from a fork atop the cookie.

White Chocolate Macadamia Nut Cookies

2008-12-26T15:11:00.000-08:00

I was attempting my yearly freezer cleanup when I happened upon a bag of macadamia nuts I had purchased at Trader Joe's this summer. I love macadamia nuts, and how I let these slip to the back of the freezer I'll never know. Resting comfortably next to the nuts was a big block of ghirardelli white chocolate. I HATE cleaning out my freezer. I LOVE baking. I'll just say the freezer is a little less cluttered now that the nuts and white chocolate are gone.

17 ounces all-purpose flour (3 3/4 cups)
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt, or 1 teaspoon table salt
1 ¼ cups unsalted butter (2 ½ sticks)
1 ¼ cups light brown sugar
8 ounces granulated sugar (1 cup plus 2 tablespoons)
2 large eggs
2 teaspoons vanilla extract
12 ounces Ghirardelli white baking chocolate, cut into chunks (the size you want to eat in a cookie – not too big, not too small)
macadamia nuts, as many as you can afford, cut into chunks (o.k. about 1 cup I think)

Sift flour, baking soda, baking powder, and salt into a bowl. Set aside.

Using a mixer with a paddle attachment, cream butter and sugars together until nice and light. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Stir in chocolate and nuts. Using a size 20 ice cream scoop (approximately ¼ cup) form dough into balls, and freeze for at least an hour, or up to about 6 weeks. When ready to bake, preheat oven to 350°, place desired number of cookie blobs on a parchment lined cookie sheet and bake about 18 to 20 minutes, or until very light brown but still soft. Let cookies rest on cookie sheet for only 1 or 2 minutes, then gently remove from tray and place directly on counter top until set enough to eat.
p.s. This is the same basic dough as the Strobel Cookie posted earlier. Just make sure to use light brown sugar as dark brown sugar is too strong for the white chocolate.

Stupid Easy Fantastically Good Crusty Peasant Bread

2008-12-19T17:30:00.000-08:00

If you love crusty bread but don't like paying $5 or $6 for a loaf at Panera I beg you to make this bread. It's crusty, chewy, full of flavor, and magical. Did I mention how easy it is to make? Stupid easy. Basically you stir the ingredients together, let the dough rest on the counter all day, knead about 10 turns, and bake inside a preheated dutch oven. This recipe was inspired by Cook's Illustrated "Almost No-Knead Bread" which was inspired by Mark Bittman's "No-Knead Bread" in the minimalist column in the food section of the New York Times. Here is my version:
3 cups (15 ounces) unbleached flour
1/2 teaspoon instant yeast (cheat and add a little more yeast if you are in a hurry)
1 1/2 teaspoon salt
3/4 cup plus 2 tablespoons (7 ounces) water, at room temperature or a little bit warmer
1/4 cup plus 2 tablespoons lager beer (3 ounces) (I use O'Dooles non-alcoholic or even water if I'm out of beer)
1 tablespoon white vinegar (this gives a slight sourdough flavor, substitute 1 tablespoon water if you prefer)

Put flour, yeast, and salt in a large mixing bowl. Dump in water, beer, and vinegar. Stir with a spatula or wooden spoon until a shaggy ball forms. I usually end up mixing with my hand to make sure all the flour is mixed with the liquid. No need to knead. Really. Cover the bowl with plastic wrap and let rest for about 4 to 8 hours, or more, on the countertop. Sometimes I mix the dough just before bed and bake mid-morning the next day. If you need more time before you are ready to bake the bread punch the dough down and let rise again. And again, if you need.

Place a sheet of parchment paper over a medium mixing bowl. Spray parchment with cooking spray. Dump dough onto a lightly floured counter top and gently knead about 10 turns. Shape dough into a ball and transfer to prepared parchment paper. The dough and paper will sink into the bowl Cover bowl lightly with plastic wrap and let rise about 1 hour.

Place a 6-qt enameled cast iron dutch oven with a tight fitting lid into the oven and preheat to 500 degrees while dough rises, at least 30 minutes. If your dutch oven has a plastic-type handle it will stink at high temperatures. I ordered a metal replacement knob for my pot.

Reduce oven heat to 425 degrees. Dust top of loaf with flour and using your sharpest knife, make 3 slashes over top of loaf. Remove super hot lid from top of pot. Using parchment paper as a sling, lift dough out of bowl and gently place into preheated pot, paper and all. The parchment paper will stick up all around the sides. Don't worry, just put the lid on as tightly as possible and bake for 30 minutes. NO PEEKING. Remove lid and continue baking for 5 to 10 minutes more until loaf is a deep golden brown. Dump loaf out of pan, place onto cooling rack, remove and discard toasted parchment paper, and let loaf cool for at least 45 minutes before cutting. If bottom of loaf is too dark reduce the oven temperature by 5 or 10 degrees and/or reduce baking time next time.

Other versions:

Asiago Cheese Bread:

To the original recipe add 1/2 cup (2 ounces) asiago cheese (cut into little tiny cubes) into flour mixture. Proceed with recipe. This is my current favorite bread - so full of flavor and texture. It makes amazing panini sandwiches.

Cranberry Walnut Bread:

To the original recipe add 1/2 cup chopped toasted walnuts and 1/2 cup dried cranberries (craisins) into flour mixture. Proceed with recipe.

White Chicken Chili

2008-12-05T20:28:00.000-08:00

Many years ago we used to participate in an annual Valentine's Day Chocolate/Chili Cook-off at church. The men were supposed to make the chili and the women the chocolate. Not wishing to be confined to chocolate, I set about to create a chili recipe that could win. Also knowing that red chili dishes would all meld together in the judges mouths, I figured that a different sort of chili would stand out. I was right and this one took home the blue ribbon (really it was a gift card to McDonald's - but still...). Technically, Scott won, because even though I developed the recipe, he actually cooked it. If memory serves correctly, I stood behind him (literally) and coached him through the entire process.

White Chicken Chili

2 cans navy beans, drained with liquid reserved
1 large onion, diced
¼ cup butter
¼ cup flour
1 cup chicken broth
1 cup half-and-half
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon Tabasco, if you like a bit of kick
½ teaspoon salt, or to taste
½ teaspoon white pepper, or to taste
two 4-oz. cans whole mild green chilies, drained and chopped
1 cup of cubed and cooked chicken breast

In a 6- to 8- quart dutch oven melt butter over medium heat. Add onions and cook until softened and just lightly browned, about 5 to 10 minutes. Whisk in flour, cumin and chili powder. Cook, whisking constantly, 3 minutes. Gradually add broth, half-and-half and reserved bean liquid, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, salt and pepper. Add beans, chilies and cubed chicken and cook mixture over moderately low heat, stirring gently, about 20 minutes.

If desired, garnish with shredded cheese, chopped cilantro, sour cream, and salsa. Crumbled up tortilla chips are good too.

Serves 4 to 6

If you are out of half-and-half use 1/4 cup heavy cream and increase the chicken broth to 1 3/4 cups.

p.s. I had a bit of a heavy hand when I added the chili powder for the batch in the photo. Okay, so maybe I even doubled the amount, but it was still good!

Hot Chocolate

2008-11-21T20:12:00.000-08:00

My Grandmother Moncur used to claim there is no virture in a January sun. I couldn't agree more. Today it's about 10 degrees with the brightest most hypocritical sun you can imagine. At such temperatures vitamin D synthesis is impeded by the lack of skin exposure. It's important to have a game plan when nature conspires against us. My game plan includes a big mug of this hot chocolate. Milk contains both calcium and vitamin D, chocolate is just loaded with powerful antioxidants, and the combination of both wards off the chills. Grandma might be right, but that doesn't mean we have to suffer.

2 cups water
2 cups milk chocolate chips
2 cups dark chocolate chips
1 tsp. salt
1 ½ cups sugar

Boil water and sugar until sugar is dissolved. Remove from heat and stir in remaining ingredients. Whisk until smooth. Pour into plastic container and store in fridge. To serve, heat a mug of milk in microwave. Stir in a big spoonful of chocolate mix (to taste) and enjoy. This is even better with some homemade marshmallows on top, but that’s a whole other event. Let me know if you want the recipe.

To make this really special, and especially fattening, whip up some heavy cream, like 2 cups or so, and fold into cooled chocolate mixture (think chocolate mousse here). Stir an even bigger blob of chocolate mixture into a mug of hot milk, and be thankful for a cold winter morning (or night).

Strobel Cookies

2008-10-04T18:43:00.001-07:00

I’ve been trying to find the perfect chocolate chip cookie recipe since I was 12 years old. In my search I have tested nearly every permutation of ingredients: butter, margarine, or shortening; ground oatmeal or not; milk chocolate or dark; Nestle, Hershey, or Ghirardelli; baking powder or soda; large eggs or extra-large eggs, and on and on. I have made six versions of the Neiman Marcus recipe and every version of the Mrs. Fields recipe floating around on the web. About 7 years ago I settled on a recipe that I had tweaked over time. It contained all the ingredients you would find in the Toll House recipe, just in the proportions that worked best for me, and we loved the cookies. Lots of people loved the cookies - I became known as “the Cookie Lady” at the school. One morning I caught my daughter baking a batch for the Spanish teacher to make amends for some unruly behavior. My other daughter sold these cookies at school to pay for her class trip to Wasington, D.C. and had enough left over to buy a digital camera. One day during an especially discouraging nursing clinical I contemplated quitting nursing school and opening a cookie cart in front of the hospital.

The only problem with my cookie recipe is that it required some shortening in addition to butter. I know that Crisco eliminated all trans fat from their shortening last year, but this wasn’t about health issues. It was about using shortening. Serious cooks don’t use shortening. They use real butter. Unsalted butter. But I could never get the right texture using just butter.

This past summer the New York Times ran an article on the best chocolate chip cookie in New York City, along with a recipe. Imagine my excitement – I was already planning on going into New York the very next day to take my nursing boards. But now I had reason to celebrate. The New York Times had found the perfect cookie for me! If ever there was incentive to finish a test in a hurry I had found it. I was in and out of that testing center in just under an hour. The walk down Manhattan and across the Brooklyn Bridge took longer than my test. Finally we found Jacques Torres’ chocolate shop, tucked away in a tiny little boutique on the edge of Brooklyn. I would like to report that I met my chocolate chip cookie Nirvana in that shop, but I did not. The cookies were good, but that is because they were warm. Otis Spunkmeyer cookies taste good warm. Nevertheless, I decided to try the recipe from the New York Times. It was good, but with a few tweaks of my own I like it better. Is it better than my tried and true favorite? Maybe….

Chocolate Chip Cookies

16 ounces all-purpose flour (3 1/2 cups)
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt OR 3/4 teaspoon table salt
1 ¼ cups unsalted butter (2 ½ sticks)
10 ounces dark brown sugar (1 ¼ cups)
8 ounces granulated sugar (1 cup plus 2 tablespoons)
2 large eggs
2 teaspoons vanilla extract
1 ¼ pounds chocolate chips (I prefer Ghirardelli)

Sift (or whisk together) flour, baking soda, baking powder, and salt into a bowl. Set aside.

Using a mixer with a paddle attachment, cream butter and both sugars together until blended. Don't go crazy here, just make sure everything is incorporated. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Stir in chocolate chips.

Preheat oven to 350 degrees. Using a size 20 ice cream scoop (approximately ¼ cup) form dough into balls, *place on cookie sheet and bake 18 to 20 minutes, or until light golden brown but still soft. Let cookies rest on cookie sheet for only 1 or 2 minutes, then gently remove from tray and place directly on counter top until set enough to eat. Don't even bother with a cooling rack. Best enjoyed with a tall glass of cold milk.

Notes on the recipe: Size matters. Anything smaller than ¼ cup produces an inferior cookie. Milk or dark? You decide. I use half milk and half dark.

*These cookies always taste better if you freeze the dough first and cook them from the frozen state – just add a couple of minutes to the baking time. The dough keeps well for about a month in the freezer – just form into balls before freezing. Toasted walnuts or pecans are fabulous.

Update on 3/29/09: For those of you who have been using this recipe, I want you to know I've made a few little tweaks. First, I cut back on the flour from 3 3/4 cup to 3 1/2 cups and I no longer cream the butter and sugars for 5 minutes. I found that just a nice little mix gives the cookie a better, less cakey texture (and it's easier too!). Also, please use dark brown sugar, Domino brand if you can. Light brown sugar just doesn't have enough flavor. Finally, I made a fortuitous discovery the other day. I removed two packages of butter from the freezer to soften. When I came back several hours later, the package of Trader Joe's butter had practically melted through the wrapper. The Land O' Lakes butter was perfectly softened, but not melted. Long story short, apparently all butter is not created equal, and, in my humble opinion, Land O' Lakes butter makes the best cookie (sorry Trader Joe's).

Equipment Update: If you have been looking for a really great cookie scoop, I LOVE the Vollrath 1 5/8 ounce Yellow NSF Certified Food Disher. Mine has been used at least once a week for several years and shows no signs of giving up. It makes the perfect size cookie if you like to bake 12 cookies at a time and is perfectly dishwasher safe. It's only $9.81 cents plus shipping from Restockit.com. (I did not get paid for this endorsement, darn it.)
https://www.restockit.com/1-5-8-Ounce-Yellow-NSF-Certified-Food-Disher-(13-0627).html

Here is the link to the NY Times article:

http://www.nytimes.com/2008/07/09/dining/09chip.html?scp=3&sq=chocolate%20chip%20cookie&st=cse

Raspberry Poppy Seed Salad Dressing

2008-09-26T14:22:00.000-07:00

This is one of our favorite salad dressings. I like to use it on a salad that includes baby romaine, goat cheese crumbles, fresh strawberries or raspberries, and sugared almonds. You can reduce the amount of oil in the dressing to about 1/4 cup and it is still good, although a bit more intense.

1 cup frozen raspberries, defrosted
1/3 cup sugar
¼ cup red wine vinegar
2 tablespoons minced shallots
1 tablespoon dry mustard powder
½ tsp salt
½ cup canola oil
1 tablespoon poppy seeds.

Blend the first 6 ingredients (through salt) in a blender or food processor until smooth. With the blender running, gradually add the oil and blend until smooth. Add poppy seeds and blend just enough to combine.

Toffee Dip with Apples

2008-09-26T14:09:00.000-07:00

Every time I make this I get requests for the recipe, so here it is. I know it seems a little pampered chef-like, but I promise it's really good. Don't use fat free cream cheese because it turns into a watery mess. Also, the toffee bits will eventually dissolve, so you might want to wait to stir them in at the last minute.

¾ cup packed brown sugar
½ cup powdered sugar
1 teaspoon vanilla extract
1 (8-ounce block) 1/3-less fat cream cheese, softened
¾ cup toffee bits
apples for dipping

Combine first 4 ingredients in a bowl, beat with a mixer at medium speed until smooth. Add toffee bits, mix well. Cover and chill.

Pepperoni Pan Pizza

2008-09-26T13:53:00.000-07:00

New Haven is famous for pizza - not the Chicago kind, or the Domino’s/Little Caesar versions either. The stuff here is really thin, has only a tiny smattering of sauce, and is cooked in brick ovens at temperatures that produce black blisters on the crust and a slight charcoal dust on the bottom of every piece. And when you order mozzarella cheese on your pie you’d better not pronounce it Mahz-uh-rella or they will know you are from out of town. The correct pronunciation is MOOTZ. If you want to try this pizza you will have to either build yourself a brick oven in the backyard, or come visit us so we can take you to Sally’s or Pepe’s. This recipe isn’t a knock-off of New Haven pizza. It’s what I like to make when I get tired of New Haven pizza and have a hankering for a Pizza Hut personal pan pizza. It was inspired by America’s Test Kitchen.

Dough:
2 tablespoons olive oil, plus 6 tablespoons for the pans
2 teaspoons sugar
¾ cups + 2 tablespoons skim milk (this is 7 oz.)
2 1/3 cups all-purpose flour
1 package instant yeast (2 1/2 teaspoons)
½ teaspoon table salt

Topping
1 (3/5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce
3 cups shredded part-skim mozzarella cheese

Heat oven to 200 degrees. When it reaches 200 degrees, turn it off. Lightly grease a large bowl with cooking spray. Coat the bottom of each of two 9-in cake pans with 3 tablespoons olive oil.

Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.

To shape the dough: transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 ½ inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.

While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 15 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni. This is a great method for de-greasing the pepperoni. I you love puddles of orange grease on your pizza just disregard this step.

Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving ½ inch border around edges. Sprinkle each with 1 ½ cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.

Variations: Sometimes you might get tired of the same old pepperoni pizza. I made a barbequed chicken pizza with this method using barbeque sauce, cubes of cooked chicken breast, slightly sautéed red onions, and cheese. It was amazing. Next I think I’ll try a Thai chicken pizza.

Equipment notes: America’s Test Kitchen used black and heavy 9-inch cake pans with tall straight sides. I found similar pans at Bed Bath and Beyond, and although they were expensive, they worked well. I can’t vouch for any other type of pan, but if you have success with another type of pan please let me know.

Nutrition notes: I know the amount of olive oil in the pan seems excessive, but come on, it's monounsaturated! Besides that, it gives the crust this really great crunch. You can skimp on this if you want, but why?

All Purpose Peanut Sauce

2008-09-25T15:53:00.001-07:00

This recipe was inspired by the sauce for California Pizza Kitchen's Thai Pizza. It is great for anything that takes well to peanut sauce, including chicken satay, asian lettuce wraps, chinese chicken salad, or a spoon.

1/2 cup peanut butter
1/2 cup hoisin sauce
1 tablespoon honey
2 teaspoons red wine vinegar
2 teaspoons minced ginger
1 teaspoon sesame oil
2 teaspoons soy sauce
1 teaspoon chili sauce
1 tablespoon oyster sauce
2 tablespoons water
1/2 cup (or more) coconut milk

Combine everything except the coconut milk in a pan set over medium heat. While stirring, bring the sauce to a simmer. Stir for about one minute and remove from heat. Stir in enough coconut milk to bring the sauce to the desired consistency. Sometimes I add the entire can of coconut milk and nobody has ever complained. Keeps well in the fridge for several days.

Black Bean Patties

2008-09-25T15:32:00.000-07:00

This recipe is my version of a Cooking Light recipe. I like to serve these over rice (preferably with something interesting in it, like cilantro) and some fresh mango or pineapple salsa. (Let me know if you want the recipes for these.) While especially suited to the vegetarian crowd, all my carnivores like these too. I always make a double batch and cook only the amount we need. They freeze beautifully and are great for a quick meal. Be warned, if you fry them unfrozen, as the original Cooking Light recipe instructs, you will have a pan full of delicious tasting refried beans with absolutely no semblance of a patty anywhere.

2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided  1/2 teaspoon minced garlic  
1/4 teaspoon ground cumin  
1/8 teaspoon salt
1 large egg white  
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers  
1/4 cup diced red onion  
1 or 2 eggs, thoroughly whisked
some panko (Japanese bread crumbs) or dried bread crumbs  

To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined.

Line a cookie sheet with waxed paper. Using an ice cream scoop (about ¼ cup size), place mounds of bean mixture onto waxed paper. Using a wet hand, gently press the mounds into patties. Place cookie sheet in freezer and allow patties to become hard, at least 30 minutes or up to several months. When ready to prepare, dip each frozen patty into egg, then cover in panko. Immediately place patties in a preheated nonstick skillet with a small amount of vegetable oil. When nicely browned, turn and cook other side. Patties can be kept warm in a 300° oven for 15 or 20 minutes.

Tip: When freezing the patties for extended storage don't stack them or they will stick together.

Baked Macaroni and Cheese

2008-09-02T17:38:00.000-07:00

I wanted to name this recipe "Humble Pie" because it contains Velveeta, a product I consider to be the bottom of the food chain, but nonetheless absolutely essential to the consistency of the macaroni and cheese. True foodies might scoff at such a plebeian ingredient, but sometimes comfort food requires certain sacrifices. It's a small price to pay for a dish that everyone loves.

8 tablespoons butter, divided
2 cups fresh breadcrumbs (about 3 or 4 pieces of fresh white bread pulsed in a food processor)
salt
1 pound elbow macaroni
1 garlic clove, minced
1 teaspoon dry mustard
1/4 teaspoon cayene pepper
6 tablespoons all-purpose flour
3 1/2 cups whole milk
1 3/4 cups chicken broth
8 ounces Velveeta processed food product (i.e. fake cheese), cubed, if possible
8 ounces colby cheese, shredded
8 ounces extra-sharp cheddar cheese, shredded

1. Heat oven to 400 degrees. Melt 2 tablespoons of the butter and toss with the breadcrumbs. (You can cut back on the butter here if you want, but with all that cheese, what's the point?)

2. Bring 4 quarts water to a boil. Add 1 tablespoon salt and macaroni and cook until almost tender. Drain and set aside.

3. Meanwhile, melt remaining 6 tablespoons butter in a large pot. Stir in the garlic, mustard, and cayenne. Cook until fragrant, about 30 seconds. Whatever you do don't burn the garlic or you will have to start over.

4. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often, until the mixture is slightly thickened, about 6 minutes.

5. Off the heat, whisk in the cheeses (real and fake) until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up any clumps, until well combined.

6. Pour into a 9 by 13-inch baking dish. Sprinkle evenly with the breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.

Note: Don't use pre-shredded cheese because it contains an anti-caking agent that doesn't melt well in this dish.

Make Ahead:
Assemble the casserole as directed through step 6, but do not sprinkle with the breadcrumbs or bake. Store in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days before serving. The casserole can also be frozen, wrapped in an additional layer of foil, for up to 2 months. Allow the macaroni and cheese to sit at room temperature for 1 hour before baking. (If frozen, thaw in the refrigerator for at least 24 hours before letting it sit at room temperature.)

Asian Lettuce Wraps

2008-09-02T14:36:00.000-07:00

This recipe is my version of the ubiquitous Asian lettuce wrap. Although I make no claims to authenticity, we like that they are easy, fresh, crunchy, and provided you use restraint with the peanut sauce, actually healthful. I will warn you that they are pretty messy and require a lot of passing of bowls at the dinner table. Scott usually starts out eating them as wraps, but after one or two he gives up and uses a fork. However you enjoy them just make sure to keep extra napkins close by.

1 head iceberg lettuce (you can use romaine or bibb too, we just prefer the cold crunch of iceberg)
1 pound ground chicken (turkey works too)
1/2 cup hoison sauce (we strongly prefer the Lee Kum Kee brand)
1 can water chestnuts, diced
1 can baby corn, sliced diagonally
2 or 3 carrots, shredded
1/4 cup salted peanuts or cashews, chopped
1 bunch green onions, sliced
1 package extra firm tofu, cut into small cubes
extra hoison sauce for passing
peanut sauce for passing (posted separately)

To prepare the lettuce, cut head in half and cut out core.

While keeping each half intact, rinse thoroughly with cold water. Shake out as much water as possible, wrap in paper towels and place in a plastic bag. Store in refrigerator until needed. Overnight works well but is not necessary.

Cook the ground chicken until brown (I like to use a nonstick skillet with a little cooking spray). Using a fork or another implementation of your choice, break the meat into very small chunks as it cooks. Add diced water chestnuts and 1/2 cup hoison sauce to the meat and heat through.

To serve, peel a leaf of lettuce off the outside of the head and use as a cup to hold the fillings of your choice. I like this order: meat, rice, a little tofu, carrots, green onions, baby corn, peanut sauce.

(Formally) Our Favorite Brownies

2008-08-25T17:39:00.000-07:00

Stop right here. I have a better recipe than this one. It is newly discovered and posted under February, 2009. I am leaving this post here in case you have become attached to it, but really the new recipe is better.

I am posting this recipe because a friend requested it. I have to come clean though - these brownies lost (by one vote) to the Ghirardelli Double Chocolate Brownie mix. I baked a tray of each and sent them to work with Scott. By noon the Ghirardelli brownies had earned one more vote than mine. In my defense though, my brownies disappeared first. The contest isn't over yet. Stay tuned for more brownie recipes.

Melt and set aside:
12 oz. semisweet chocolate, broken up
1 ½ cups sugar
12 tablespoons unsalted butter, cut into tablespoons

Whisk together:
1 cup flour
¼ cup cocoa powder
3/4 teaspoons baking powder
¼ teaspoon salt

Beat until foamy:
4 large eggs, room temperature
1 tablespoon vanilla

Spray 9 x 13" pan with cooking spray. Preheat oven to 350 degrees.

Beat cooled chocolate mixture into eggs. Sprinkle small amount of flour mixture in chocolate mixture and fold. Repeat. Add remaining flour. Fold in until no flour appears. Spread batter evenly in prepared pan. Bake in center of oven 22-25 minutes or until a toothpick inserted in center is barely moist. Remove from oven and cool completely.

Pork Tenderloin Medallions with Ginger and Lemon Sauce

2008-08-25T17:25:00.000-07:00

I served these medallions with steamed rice and a side of sugar snap peas and baby corn. This was easy, nutritious, and tasted really good. I used a Hormel peppercorn pork tenderloin and omited the salt and pepper. I also added extra brown sugar because our underdeveloped palates prefer it that way.

1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground glack pepper
1 (1-pound pork tenderloing trimmed and cut crosswise into 1/2-inch-thick slices
vegetable oil
1 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup chicken stock
2 tablespoons brown sugar (or more if you like)
1 teaspoon grated lemon rind
3 tablesppons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onions

1. Combine first 3 ingredients, and rub evenly over pork.
2. Heat a large nonstick skillet over medium-high heat. Add several teaspoons of vegetable oil. Add pork medallions to pan, and cook about two minutes on each side or until browned. (Don't crowd the pan or the medallions will steam). Remove pork from pan, and set aside.
3. Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits.
4. Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions.

Serves 4

Apple Pecan Salad With Cinnamon Bread Croutons

2008-08-23T14:09:00.000-07:00

This is the perfect fall salad. Scott told me that if he ordered this in a restaurant he would feel sorry for anyone who didn't because he wouldn't share. Next time I am going to spray the cinnamon bread cubes with cooking spray and toast them in the oven instead of sauteing them in the pan.

3 tablespoons unsalted butter

3 cups cinnamon swirl bread, cut into 1" cubes

4 strips bacon, diced

1/3 cup apple juice concentrate

2 tablespoons canola oil

1 tablespoon apple cider vinegar

1/4 teaspoon ground cinnamon

1/4 teaspoon dry mustard

salt, pepper, and cayenne to taste

1/4 cups pecans (we prefer walnuts), chopped, toasted

2 cups apples (your favorite variety) thinly sliced

2 head butter lettuce, torn

Melt butter in a large nonstick skillet over medium heat. Add bread cubes, stir to coat, and saute until toasted, about 5 to 7 minutes, stirring often. Transfer croutons to a bowl and set aside, return skillet to the burner.

Saute bacon until crisp, then drain on a paper towel lined plate. Pour off and reserve 1 tablespoon drippings.

Whisk drippings, juice concentrate, oil, vinegar, cinnamon, mustard, salt, pepper, and cayenne together in a bowl. Stir in pecans (or walnuts).

Toss apple slices, lettuce, bacon, and croutons with vinaigrette in a large bowl to coat, sprinkle with salt.

Serve immediately.