Cooking and Booking

Risotto with Roasted Vegetables

2009-07-24T23:29:00.004-04:00

This is one of those endlessly adaptable recipes that is great to have in your arsenal in case company shows up at a moment's notice. It's quite good enough for that. Hopefully, though, they'll give you more than a moment's notice, since this takes about an hour. That's not too bad, still, for company and all.

Anyhow, please make this. And please feel free to use your favorite mix of vegetables. Asparagus and artichokes would be lovely, for example. I toyed with the idea of adding some crispy pancetta to mine, but I left it out for the sake of simplicity. It wouldn't have been a bad addition, and neither would chicken or even some medium-rare grilled steak. Let your imaginations run wild. Please, though - do tell me what you come up with!

Risotto with Roasted Vegetables

4 tablespoons olive oil, divided
1 teaspoon dried oregano
3 cloves garlic, minced
2 red bell peppers, cut into strips 1-2 inches long and 1/2 cm wide
3 yellow squash, cubed
1 head cauliflower, chopped
2 tablespoons butter
1 onion, chopped fine
1 1/2 cups arborio rice
1 cup dry white wine (I used Pinot Grigio)
4-6 cups chicken stock, simmering
1 cup fresh grated Parmigiano-Reggiano
salt and freshly ground pepper

1. Preheat the oven to 400F. Toss together half of the garlic, the red pepper, squash, cauliflower and 2 tablespoon olive oil. Spread over a baking sheet and sprinkle liberally with salt, pepper, and the oregano. Roast for 45 minutes.

2. Meanwhile, prepare the risotto. In a large pan over medium heat, melt 1 tablespoon of the butter with the remaining olive oil. Add the onion and the remaining garlic with a pinch of salt and saute until translucent, about 5 minutes.

3. Add the rice and stir until the grains are fully coated with the fat and appear mostly translucent with a small pearl of white in the middle.

4. Add the wine and cook until it has mostly evaporated. The rice should begin to seem creamy almost immediately.

5. Begin adding the chicken stock in 1/2-1 cup intervals, cooking each time until it has absorbed most of the way and the rice seems fairly gelatinous and creamy. The best way to tell when it is done is to taste it - when the texture is to your liking, it's done! As you make more risotto, you'll get a feel for it.

6. Turn off the heat and stir in the cheese and remaining butter - these will bring the risotto to its final, creamiest texture. To serve, ladle the risotto into bowls and spoon the roasted vegetables on top. Enjoy!

Coconut Pecan Icing (for German Chocolate Cake)

2009-06-22T20:41:00.003-04:00

My dad's all-time favorite cake is German chocolate cake, and since today was his birthday, I made him some. Aren't I a great daughter?

Anyways, I never really liked it myself because of the icing - the stuff in the can is just awful, and recipes for it tend to be hit or miss. So this past Christmas, my mom and I tried out a recipe for caramel sauce that we added some coconut and pecans to, and it turned out fantastic - really fantastic. Eating-it-out-of-the-pot-with-a-spoon fantastic.

This is it.

Coconut-Pecan Icing

3/4 cup butter
1 cup evaporated milk
2 cups brown sugar
a pinch of salt
2 cups shredded sweetened coconut
2 cups chopped pecans
2 teaspoons vanilla

1. This is very important. Make a german chocolate cake. You can make it from a box, it's OK. Trust me, when it's covered with this icing, no one will care. Besides, it's tough to beat boxed cake mix for tastiness and ease. Go ahead. Give in to the box. I won't tell anyone.

2. In a medium saucepan over medium heat, combine the butter, evaporated milk, brown sugar and salt. Bring to a vigorous boil and let boil for about 5 minutes.

3. Add the coconut, pecans, and vanilla and stir well.

4. Let cool to room temperature. The cake should cool at about the same rate, so you should be golden - just hope the icing survives! If you have icing left, ice the cake. Enjoy. Hope you still have cake left tomorrow to enjoy some more.

I'm Back! I Brought Some Mongolian Beef with Me... Can You Forgive Me?

2009-06-16T12:44:00.006-04:00

Let me just say.... I have missed you all so much, it's kind of ridiculous. And let me tell you, there's been loads going on. Let's see.....

..... I graduated from college!

..... I moved to New Orleans and back in with my parents for the time being.

..... Actually, that's about it, but those were big changes.

Anyways, I'm back. At least, I hope I'm back. And I've missed you guys a bunch, so hopefully I've learned my lesson and I won't leave again. I've been reading quite a bit, so I have lots of books for you, and I have lots of recipes to try out and share with all of you lovely folks.

So lets get this show on the road, shall we?

Mongolian Beef
adapted from this recipe

3 teaspoons cornstarch
3 teaspoons soy sauce
3 teaspoons rice wine
3 tablespoons water
3 pounds beef (any fairly well-marbled cut will do, I used flank steak), thinly sliced
1 cup soy sauce
1 tablespoon sugar
4 tablespoons neutral oil, divided
4 bunches scallions, white parts finely chopped, green parts cut into 2-inch pieces
1 inch ginger, grated
5 cloves garlic, minced
2 tablespoons oyster sauce
1/2 teaspoon sesame oil
salt, pepper and sugar to taste

1. Whisk together the cornstarch, water, rice wine, and 3 teaspoons of soy sauce. Marinate the beef slices in this mixture for 30 minutes.

2. Pour the cup of soy sauce (yes, a whole cup) into a small saucepan and put said saucepan over medium heat. Bring to a simmer and reduce the soy sauce to a quarter cup. When it has reduced, add the sugar and stir to combine. Meanwhile, continue with the recipe. This was a substitution for the sweet and dark soy sauce (2 tablespoons and 1/2 teaspoon, respectively) called for in the original recipe. If you have those, by all means, use them.

3. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add one-third of the beef and stir-fry until browned and about half-cooked. Remove from the pan. Repeat with the rest of the meat, adding more oil as needed.

4. Heat the final tablespoon of oil over medium heat and add the garlic, ginger, and the white parts of the scallions. Saute until aromatic and softened, about five minutes.

5. Return the meat and all of the collected juices to the pan. Add the oyster sauce and the reduced soy sauce to taste to the pan. Turn off the heat, then add the green parts of the scallions. Season to taste with salt, pepper, and sugar. Serve over steamed white rice. Enjoy!

Short Break

2008-07-22T09:24:00.003-04:00

I apologize (again) for the unannounced absence. I'll be taking a short break from blogging due to some family things I need to focus on right now. I should be back in the middle of August.

Weekend Reading #2: The Known World

2008-07-02T11:13:00.002-04:00

The Known World, by Edward P. Jones, tells the story of slavery in pre-Civil War Virginia from a slightly unusual perspective: that of slaves owned by free blacks. The writing is beautiful and the story is incredibly touching. I encountered a slight difficulty in reading it, though - through the middle 150 pages or so, the story dragged. This is through no fault of Mr. Jones - introductions had to be made an events had to occur that would render the last third of the novel possible and believable. However, there was a time that I wasn't sure that I could finish the book.

I did finish it, though, and I'm very glad that I did. The last hundred pages or so made the entire struggle worthwhile. I finished the book in a single sitting. It went quickly and I was very satisfied with the book as a whole. I've heard complaints that the book drags through the middle and then rushes through the story at the end, and I can certainly see where those complaints are coming from. I think the pace was very effective, since the events were happening for the characters so quickly that they couldn't get a handle on what or why they were happening and what the final results would be.

Overall, I highly recommend the novel and I'm eager to read more of Jones' work.

Daring Bakers: Danish Braid

2008-06-30T09:26:00.003-04:00

This month's Daring Bakers challenge is hosted by Kelly of Sass & Veracity and Ben of What's cooking? and the have selected the Danish Braid recipe from Sherry Yard's The Secrets of Baking.

When I saw this challenge, the first thing that I thought was that it was a good thing I made croissants back in March - otherwise I would have been shaking in terror. Post day snuck up on me this month and I wound up rushing through the recipe, but that was the only problem that I encountered. I said yesterday that no matter how good this turned out, it wouldn't be worth making again just because the dough was almost impossible to work with. I was happily proven wrong. Not only did the dough become easier to work with with each fold, it was also extraordinarily delicious. I made a cranberry and orange filling and an orange-vanilla glaze, and I was blown away by the results. Not only will I make it again with this same recipe, I'll definitely play around with it as well.

Danish Braid with Cranberry-Orange Filling

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

CRANBERRY-ORANGE FILLING

1 cup orange marmalade
5 cups cranberries (fresh or frozen)
2 cups sugar
2 tablespoons cornstarch
1/4 cup water

Combine the marmalade and cranberries in a large saucepan over medium-high heat. When the cranberries start popping, add the sugar. Bring to a boil, then make a slurry with the water and cornstarch. Add to the cranberries, stir well and return to a boil. Remove from the heat and cool completely.

DANISH BRAID
Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough
1 recipe filling, jam, or preserves

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

ORANGE AND VANILLA GLAZE

3-4 cups powdered sugar
1 teaspoon vanilla extract
Triple Sec

Sift the powdered sugar into a bowl. Add the vanilla and enough triple sec to make a drizzle-able glaze. Drizzle over the cooled braid.

Cherry Torte

2008-06-27T12:09:00.002-04:00

I am currently frantically trying to finish the book that I'm currently reading, so in lieu of posting my review today, I'll post a delicious cherry torte recipe instead. I'll post the review as soon as I finish the book.

I cannot claim this recipe as my own. I got it from my mom and made only slight changes. She got it from somewhere else - though I'm not sure where. It is, however, extremely easy and absolutely delicious. I made it recently for the first time in years and I was blown away by the tastiness.

Cherry Torte

1 cup sugar

1/2 cup butter, at room temperature

1 cup flour

1 teaspoon baking powder

pinch salt
1-2 teaspoon vanilla extract

2 eggs
2-3 cups pitted and halved cherries (enough to cover the pan you're using)

1. Preheat the oven to 350F and butter a 9-inch round pan.

2. Cream the butter and the sugar. Add the eggs, salt, and vanilla and mix thoroughly.

3. Add the flour and mix until just combined.

4. Spoon the batter into your buttered pan. Arrange the cherries, cut side down, on top of the batter. Sprinkle with about a quarter cup of sugar.

5. Bake at 350F for 45 minutes to an hour, then allow to cool to room temperature.

6. Serve and enjoy!

Weekend Reading #1: The Road

2008-06-13T07:53:00.003-04:00

The Road was recommended to me last fall by Maud Casey, who I was lucky enough to have as a Creative Writing Professor. I was skeptical at first, primarily because it's really not my kind of reading and I rarely go into a book that I know will leave me depressed. However, I was almost instantly proven wrong.

There aren't many books that I read in a single sitting these days - I just don't have the time. Once I started on Cormac McCarthy's masterpiece, though, I was determined to finish it. To stop reading would have been to abandon his characters, and that wasn't something that I was willing to do. I couldn't leave McCarthy's world, because the pace of the book made me believe that if I put the book down, something terrible would happen while I was away.

The novel opens with a father and son walking through the desolated countryside of an unspecified location, believed to be the American midwest. The word as we know it has ended suddenly and murder, looting and cannibalism has become the most common way to survive. They cannot survive another winter in their location, and they are moving south. McCarthy writes that the man and his son are "each other's worlds entire," and they keep each other alive though their journey south.

The Road is bleak, harrowing, and excruciatingly painful to read. Overall, though, it is a hopeful look at what good people can rise above, no matter the circumstances they find themselves in. McCarthy writes monster stories, but he makes people - ordinary people - the monsters. Through all the pain and the suspense, this book was truly a delight to read.

A housekeeping point:

Even though life got in my way and it took me a long time to post this first review, it was great fun to write. Of course, I'll be back on food early next week (I have a fabulous recipe I'm sitting on), but these reviews should be a weekly event from now on. I think it would be fantastic if we bloggers could take this idea and run with it. So here's what I'm thinking: If you would like to participate in Weekend Reading, please post an original review of a book you've read sometime during the week, and send me an email at cookingandbooking AT junebug DOT org by midnight on Friday, with your blog name, a permanent link to your review, and your name. I'll post a recap on Saturday morning. Hopefully we can really get this to take off and get some people reading!

Squash and Zucchini Tart

2008-06-04T08:31:00.005-04:00

One of my favorite flavors of summer is squash. I just can't get enough of it - all year long, really, but in the summer the flavor just goes to a whole different level and the squash is incredibly sweet. So, I'm always on a quest to find new things to do with it. When I saw Deb at Smitten Kitchen's Ratatouille Tart, I was intrigued. However, I'm neither a huge fan of tomatoes or of eggplant, so it wasn't really my thing. So, on simplifying it, I came up with this delicious squash and zucchini tart.

Squash and Zucchini Tart

1 tart shell, blind-baked (I used this recipe, and I doubt I'll ever use another)
2 each yellow and green squash
4 tablespoons olive oil
4 tablespoons butter
4 cloves garlic, peeled and sliced
Salt and Freshly Ground Pepper

1. Either by hand or using a mandoline, thinly slice the squash. You will probably have some slices left over after assembling the tart - they'll be delicious on a salad.

2. In a small saucepan, combine the olive oil, butter, and garlic over low heat until the butter is just melted. Turn off the heat and let sit while the tart shell is baking.

3. When the tart shell has cooled to room temperature, brush it lightly with the oil and butter. Working from the outside in, lay the squash slices in the shell, slightly overlapping each one. I used three rings plus a few pieces for the center, but your mileage will vary depending on the size of your squash.

4. Brush the squash lightly with the butter and oil, then sprinkle with salt and pepper.

5. Bake at 350F for 15-20 minutes. Serve and Enjoy!

Daring Bakers: L'Opera

2008-05-28T17:02:00.001-04:00

This month's Daring Baker's Challenge is hosted by Ivonne, of Creampuffs in Venice, Lisa of La Mia Cucina, and cohosted by Fran of apples peaches pumpkin pie and Shea of Whiskful, and they've chosen this delicious, amazingly wonderful and absolutely worth the time it takes to make it Opera Cake. This month's challenge is dedicate to Barbara of winosandfoodies.

As I mentioned, this cake is amazing. I'm extremely proud of how mine turned out. Traditionally, L'Opera is made with chocolate and coffee flavors, but we decided to stick with light colors in honor of Livestrong Month and Barbara. My cake was flavored with orange and vanilla. Other than that, the only change I made to the recipe was just to make four layers instead of three. Will I make it again? Absolutely. I'll probably try other flavors as well.

And don't you dare forget to check out the rest of the wonderful concoctions the Daring Bakers have come up with at the blogroll!

A Taste of Light: Opéra Cake

This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.

For the joconde

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds
2 cups icing sugar, sifted
6 large eggs
1⁄2 cup (70 grams) all-purpose flour
3 tbsp. (11⁄2 ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 121⁄2 x 151⁄2- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

1⁄2 cup (125 grams) water
⅓ cup (65 grams) granulated sugar
Zest of 1 orange
2 tablespoons Triple Sec

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

1 cup (100 grams) granulated sugar
1⁄4 cup (60 grams) water
1 tbsp. pure vanilla extract
1 large egg
1 large egg yolk
13⁄4 sticks (7 ounces; 200 grams) unsalted butter, at room temperature
Zest of 1 orange
1 teaspoon orange extract

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse

7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. Triple Sec
Zest of 1 orange

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze

14 ounces white chocolate, coarsely chopped
1⁄2 cup heavy cream (35% cream)
1 teaspoon orange zest

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 121⁄2-cm) rectangle.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Cheese Puffs

2008-05-26T17:53:00.003-04:00

Before I get into this (absolutely astoundingly amazing and delicious) recipe, I would like to apologize for my unannounced absence. I didn't think that exam week would hit me as hard as it did, but I was wrong. I do have a new job that has gotten me very much re-interested in cooking and baking, so I am now 100% back and ready to share my creations once again.

Now, onto the cheese puffs (or gougeres, if you prefer). You can certainly make these with any kind of cheese you like. I used Parrano Cheese, a Gouda with an Italian flavor, because I picked it up at Whole Foods and I really wanted to showcase it. The only consideration to take into account if using a different cheese would be to adjust your amount according. With something very strong, a Parmiggiano Reggiano or a blue, I would recommend using less cheese, and more with something very mild.

Cheese Puffs

1 cup water
1 stick butter
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/8 teaspoon nutmeg (freshly grated if possible)
1 cup flour
4 eggs, at room temperature
1 1/2 cups finely shredded cheese

1. Preheat the oven to 350F. In a medium saucepan over medium heat, bring the water and butter to a simmer with the salt, pepper, and nutmeg.

2. Add the flour and stir for a minute or two. The dough should pull away from the sides of the pan and be very thick and slightly shiny. Transfer to the bowl of a stand mixer fitted with the paddle attachment (you could do this by hand also, but the mixer is easier).

3. Mix the dough for a few minutes to cool it off. Add the eggs one at a time, mixing completely after each addition. Add the cheese and mix until combined.

4. Move the dough into a piping bag fitted with a large round or star tip (I used a star). Pipe onto a parchment or silicone lined baking sheet in little spiral mounds.

5. Bake for 20 minutes, until puffed and just barely golden.

6. Serve warm from the oven and enjoy!

Currently, I'm reading... The Known World, by Edward P. Jones.

Shrimp and Broccoli Rabe Quiche

2008-05-07T11:45:00.003-04:00

Monday nights are casserole nights in my apartment - I have a night class, so I come home in the afternoon and put something together, then throw it in the fridge and leave instructions for my boyfriend to cook it when he gets home. Most of these are very unpostable, Campbell's Cream of Mushroom soup affairs. This one, on the other hand, was quite good and not at all trashy.

Shrimp and Broccoli Rabe Quiche

1 pie crust, blind-baked (I used this recipe from Smitten Kitchen cut in half and minus sugar, but any will do)
2 tablespoons olive oil
2 tablespoons butter
1 small onion, sliced
2 cloves garlic, minced
zest of 1 lemon
1 bunch broccoli rabe, roughly chopped
1 pound shrimp, peeled, deveined and roughly chopped
Salt and Pepper
1 cup cheddar cheese
3 eggs
1/2 cup half-and-half (or 1/4 cup each cream and milk)
pinch nutmeg

1. Preheat the oven to 375F. Melt the butter in a large saucepan over medium heat. Add the onion, garlic, and lemon zest and saute until the onion is soft.

2. Add the broccoli rabe and toss to coat with the oil. Cook, uncovered, for 3-5 minutes, stirring, until the greens are reduced to less than one quarter of their starting size.

3. Add the shrimp and season well. Cook until the shrimp are pink and opaque. Taste and re-season. Transfer the whole mixture to the pie crust.

4. Sprinkle the cheese over the filling.

5. Combine the eggs, half-and-half, and nutmeg. Season liberally with salt and pepper, then whisk.

6. Pour the egg mixture slowly over the filling, giving it some time to settle in. Stop just before it reaches the lowest point of the crust. The top of the filling may not be covered, but that's OK.

7. Bake the quiche, uncovered, in the 375F oven for 30-45 minutes, until the center is set. Remove from the oven and let sit for 5-10 minutes.

8. Serve and enjoy!

Slow Roasted Duck

2008-05-06T09:24:00.004-04:00

For my birthday dinner, I decided to go out for Tapas because I've been on a trying new things trip lately, and I thought that would be a fantastic way to try as many new things as possible. One of the new things was duck confit. I don't see duck much here in Maryland - I mean, we have a lot of ducks, but not much duck meat. Not to mention, no one that I know well enough to take food from hunts, so duck is kind of hard to come by. Anyway, to make a long story short, I loved it. So, at Whole Foods Market in Annapolis, this transpired:

Me: I wish they had duck.
BF: [Disappears for a while, then comes back] Like this duck? [Hold up a duck]
Me: Oh my god! Duck!
[Duck buying proceeds]
Me: I don't know how to cook duck.

So, I went to Food Blog Search and found this fantastic looking recipe from Amuse Bouche, which I used as my inspiration. My technique is about the same, but my flavors are different. And let me tell you, this duck was amazing. The skin was crispy, the meat was moist but not at all greasy, and the flavor was heavenly. Not to mention, the smell during the whole five hours of cooking was unbelievable.

Slow Roasted Duck

1 duck, giblets and any flaps of fat removed, rinsed
1/2 onion, peeled
4 cloves garlic, crushed and peeled
1/2 orange, in four pieces
1 tablespoon salt
1-2 teaspoons pepper

1. Preheat the oven to 300F.

2. Season the cavity liberally with salt and pepper. Stuff it with the onion, garlic, and orange. Rub the skin with more salt and pepper, and prick with a paring knife, being careful not to pierce the skin (this works best if you do it at an angle).

3. Put the duck in a pan just large enough to hold it so the fat doesn't burn with the breast side down. Roast for one hour.

4. At the end of the hour, pull the duck out of the oven and transfer it to a baking sheet, large plate, cutting board - just something to hold it. Carefully pour the accumulated fat out of the roasting pan. Don't throw it away! Flip the duck over and put it back in the roasting pan. Roast again.

5. Every hour, pull the duck out of the oven, drain the fat, and flip the duck. If there are any pockets of fat towards the last two hours, prick them again with the knife.

6. After the duck has cooked for five hours total (more or less if your duck is very large or very small - this is very forgiving), pull it from the oven for the last time. Let it sit for 5-10 minutes, then carve it the same way you would a chicken. One duck should serve 2 people very comfortably, but probably not more than that.

7. Serve and enjoy! The duck fat, in my opinion, is too good to throw away. Mine is in a mason jar in the fridge, until I can accumulate enough to make confit. It's also supposed to be amazing with potatoes. Food Blog Search has a wealth of ideas for it. I also froze the bones to make stock in the future.

Dorie Greenspan's World Peace Cookies

2008-05-04T16:16:00.003-04:00

I have a confession to make: I'm a bit of a show-off. So, when I found out that my classmates and I would be taking turns bringing snacks for a particularly long class, I knew that I would have to bring something fantastic. Luckily, for my birthday a few weeks ago, I was given Dorie Greenspan's Baking: From My Home to Yours, which turned out to be a treasure trove of recipes. There are, quite literally, fewer than five that I would not make.

So I decided to make these double-chocolate shortbread cookies, and they were a hit. I was thrilled with the results (and with the leftovers!). So, here is the recipe, with a few slight modifications.

Dorie Greenspan's World Peace Cookies

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 stick plus 3 tablespoons unsalted butter, softened
2/3 cups packed light brown sugar
1/4 cup sugar
1/2 teaspoon fine sea salt (or fleur de sel)
1 teaspoon vanilla extract
5 ounces (about 3/4 cup) chopped chocolate (I used milk, the recipe calls for bittersweet) or mini chips

1. Sift the flour, cocoa, and baking powder.

2. Beat the butter with the paddle attachment of a stand mixer (or a hand mixer) until light and fluffy. Add the sugars, salt, and vanilla and cream together, again until light and fluffy.

3. Turn off the mixer and add the flour mixture all at once. Cover the mixer with a towel and pulse about 5 times. Check to see if the flour has been incorporated at all. If it hasn't, pulse a few more times. If it has, mix just until the dough starts to pull away from the sides of the bowl. Add the chopped chocolate and mix quickly.

4. Turn the dough out of the mixer and use your hands to form it into a log about 1 1/2 inches in diameter. Wrap well and chill for at least 3 hours and up to 3 days (it can be frozen for up to 2 months, just add a minute to the cooking time - no need to thaw).

5. Preheat the oven to 325F. Unwrap the log of dough (if you like, roll it in about 1/4 cup of sugar) and cut it into 1/2 inch rounds. Place on a baking sheet 1 inch apart. If they crack, just press them back together. Bake for 12 minutes. Dorie notes that they won't look done or be firm, they that's how they should be. Transfer the cookies to a cooling rack and let rest until just warm or room temperature. Makes about 36 cookies.

Dressed-Up Mac and Cheese

2008-05-01T10:55:00.004-04:00

A while ago, I decided to go check out the organic market near the apartment. I found an 8 ounce block of beautiful, creamy white raw milk sharp cheddar cheese. It's been sitting in the fridge for a bit, patiently waiting for me to get the inspiration of what to do with it - and it hasn't been easy, trying to find something that would really show off the flavor of the cheese. Now that I've cooked with half of it, the rest will probably be snacked on with crackers.

This pasta is kind of a dressed-up mac and cheese. I used homemade pasta, but you could certainly use store-bought, in any shape that you like. It is fantastically creamy and surprisingly easy to make.

Pasta with Cheddar Sauce

1 recipe homemade pasta, or 1 pound dry
1 tablespoon olive oil
1 tablespoon butter
1/2 small onion, thinly sliced
Salt and Freshly ground pepper
1 tablespoon flour
1 cup milk
Pinch nutmeg
4 ounces grated sharp white cheddar (best quality you can find!)

1. Cook the pasta until al dente and preheat the oven to 350F.

2. In a large saucepan, melt the butter with the olive oil over medium heat. Add the onion and cook until softened, but not brown. Season with salt and pepper.

3. Add the flour and cook for a few minutes so it doesn't taste raw. Stirring constantly, slowly add the milk.

4. Bring the sauce to a simmer and cook until thickened, 3-5 minutes.

5. Add the shredded cheese to the pot.

6. Stir the cheese into the sauce until it is smooth and velvety.

7. Add the drained pasta to the sauce and stir until it is well-coated. Transfer to a buttered baking dish.

8. Bake for 20-30 minutes, until the tops of the pasta are golden brown. Serve and enjoy!

Currently, I'm reading... In Persuasion Nation, by George Saunders.

Warm Corn and Black Bean Salad

2008-04-29T11:15:00.005-04:00

I have to admit, I don't have a musing introduction to this recipe. So, in lieu of that, a few announcements. If you check out the sidebar to the right, you'll see a form to subscribe to Cooking and Booking by e-mail. You'll also see a form for the Food Blog Search, which was put together by several people, including Elise of Simply Recipes, and compiles recipes from over 2,000 food blogs. I've been using it religiously myself, and it's a fantastic tool.

Also, after the results of the poll I posted last week, I'm going to start trying very hard to post reviews of the books that I mention or have mentioned in the past. If there are any that you'd particularly like to see, please let me know. I will be posting the first review on Friday, and subsequent reviews on the subsequent Fridays!

So, without further ado, a warm salad with corn and black beans that is absolutely delicious and incredibly filling.

Warm Corn and Black Bean Salad

1 tablespoon olive oil
1/2 medium onion, sliced thinly
2-3 cloves garlic, minced
2 tablespoons roasted red peppers, chopped
Salt and freshly ground black pepper
1 teaspoon dried (or 1 tablespoon chopped fresh) cilantro
1 can black beans, drained and rinsed
2 cups fresh or frozen corn
1/4 cup water

1. In a large skillet or saucepan over medium heat, warm the olive oil. Add the onion, red pepper, and garlic, and saute until the onion is translucent and just beginning to brown. Season with salt and pepper.

2. Add the water, corn, and black beans. Bring to a simmer and cook until the corn is thawed (if it was frozen) and the water is almost completely evaporated.

3. Stir in the cilantro and season to taste with salt and pepper. Serve and enjoy! I served mine with a plain cheese quesadilla, but this would also be delicious with grilled chicken or fish, or by itself. A squeeze of fresh lime juice would be fantastic as well.

Chickpea Fritters (Falafel)

2008-04-22T20:35:00.004-04:00

Whenever I'm about to post a recipe that has a very specific name that comes with connotations or cultural implications, I do a good amount of research beforehand to make sure that I don't inadvertently offend anyone or post an inauthentic recipe. So, I have looked through a lot of recipes for falafel recently. Falafel seems to be one of those rare recipes that doesn't have any hard-and-fast requirements. (If you know otherwise, please correct me!)

Normally, falafel is made with ground chickpeas, but I like a little bit of texture, so I decided to hand-mash my chickpeas. I also added some spinach, which was a great flavor and texture contrast to the chickpeas. I didn't make sandwiches with mine, but you certainly could.

Falafel

1/4 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1 teaspoon sesame seeds
1/4-1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 teaspoon cumin
1/4 cup grated onion
1-2 tablespoons grated garlic
1 can chickpeas
1/2-1 cup thawed frozen spinach, squeezed dry
1 tablespoon olive oil
1-2 tablespoons flour
Vegetable Oil (for frying)
1/2 cup breadcrumbs

1. Toast the fennel, coriander, and sesame seeds in a dry skillet over medium heat until lightly browned and fragrant.

2. Combine the toasted seeds, pepper, salt and cumin in a mortar and pestle and grind until fine and well-mixed.

3. In a large bowl, combine the spice mix, onion, garlic, chickpeas, spinach, flour, and olive oil and mash with a fork until well-mixed. The mixture should be relatively dry and able to hold its shape fairly well.

4. Divide the mixture into about six portions. I used a #20 cookie scoop, and it worked perfectly.

5. Using your hands, shape the portions into patties.

6. In a large skillet over medium-high heat, heat 1/4-1/2 inch of vegetable or canola oil until the surface ripples.

7. Coat the patties lightly with the breadcrumbs. If you like, you can season the breadcrumbs with salt, pepper, and cumin.

8. Carefully place the falafel in the oil. Fry for 3-5 minutes per side, until golden brown.

9. Serve and enjoy! I served mine alongside some simple steamed rice.

Currently, I'm reading... The Constant Gardener, by John Le Carre.

Weekend Herb Blogging #129: Zucchini/Courgette

2008-04-17T11:14:00.003-04:00

This week's edition of Weekend Herb Blogging is hosted by Susan of The Well-Seasoned Cook, and I'll be writing about one of my favorite vegetables, just beginning to come into season around here: zucchini.

Until I started doing a bit of research for this post, I thought (as I think most people do) that zucchini was a vegetable. Little did I know, it isn't! It's a fruit. See? You just learned something!

Anyway, this is one of my favorite ways to prepare zucchini, because it really lets the flavor shine through.

Grilled Zucchini

4 zucchini, washed and sliced either diagonally or lengthwise
Olive oil
Salt and pepper
1 tablespoon butter (optional)

1. After slicing the zucchini, preheat your largest grill pan to medium to medium-high. I don't know if this would work on a real grill - the zucchini gets fairly soft and I suspect it would fall apart on the grates.

2. Drizzle the slices, on one side, very lightly with the olive oil. Season with salt and pepper.

3. Put the slices, seasoned-side down, on the grill pan. Drizzle and season the second side. If all of the zucchini doesn't fit, you can work in batches and keep it in a warm oven.

4. Cook on the first side until the zucchini begins to look transparent, about 5 minutes. Turn over. If your grill pan is like mine and has warm and cool spots, rotate the slices around to make sure that all the slices get grill marks on at least one side.

5. Cook on the other side for about another five minutes. If you want to, during the last minute of cooking, melt the butter in the pan - it will flavor the zucchini a bit more.

6. Serve and enjoy!

Today, I'm reading... Of Love And Other Demons, by Gabriel Garcia Marquez.

Smashed Roasted Potatoes

2008-04-15T20:48:00.002-04:00

I believe I have mentioned my love of mashed potatoes in the past. I can't imagine that I haven't. Anyway, I have a deep and abiding love for all things mashed potato. But, even the best loves can get boring.

So, outside of the ordinary loading and gravies and such, how does one jazz up mashed potatoes? Roasting, of course!

Smashed Roasted Potatoes

4 medium-large Yukon Gold Potatoes, scrubbed and cut into 2-inch cubes
1 tablespoon olive oil
Salt and freshly ground pepper
1 stick salted butter
1 tablespoon heavy cream (or milk or half-and-half)

1. Toss the potatoes with the olive oil and salt and pepper and spread in a baking pan or sheet.

2. Roast at 450F for 30 minutes, or until very tender and well-browned.

3. Use a fork to smash the potatoes and mix in the softened butter. I find that it's easiest to break the potatoes in the baking pan, then scrape them into a bowl and mix.
4. Add the cream, and wait for the butter to melt.

5. Season with more salt and pepper to taste, serve, and enjoy!

I just finished reading... Angela's Ashes, by Frank McCourt.

Recipe Archive

2008-04-13T09:19:00.018-04:00

Beans
Falafel
Warm Corn and Black Bean Salad

Beef
Beef and Bean Soup with Rice Noodles
Beef and Cabbage Fried Rice
Mongolian Beef

Breads
Basic French Bread
Challah
Croissants
Julia Child's French Bread

Breakfast
Danish Braid
Home Fries

Cakes and Cupcakes
Cherry Torte
Coconut-Pecan Icing (for German Chocolate Cake)
Dorie Greenspan's Perfect Party Cake
L'Opera
Mint Julep Cupcakes

Candies and Sweets
Mexican Chocolate Truffles

Chicken
Chicken and Artichoke Stew
Chicken and Dumplings
Chicken with Basil-Riesling Cream Sauce
Macaroni and Cheese with Chicken and Broccoli
Simple and Juicy Roast Chicken

Cookies
Dorie Greenpan's World Peace Cookies

Duck
Slow Roasted Duck

Fish
Salmon with Wine-Butter Sauce
Tilapia with Pureed Chickpeas and Olive Relish

Hors D'ouvres/Snacks
Asian-Style Pork Dumplings
Cheese Puffs
Spinach and Artichoke Mini-Pies

Ice Cream/Sherbet/Sorbet/Gelato
Dulce de Leche Gelato

Pasta
Homemade Pasta Dough
Macaroni and Cheese with Chicken and Broccoli
Penne with Sausage, Onion and Cranberry Sauce
Dressed-Up 'Mac and Cheese'

Pies/Quiches/Tarts
Lemon Meringue Pie
Shrimp and Broccoli Rabe Quiche
Spinach and Artichoke Mini-Pies
Squash and Zucchini Tart

Pork
Asian-Style Pork Dumplings
Birch Beer Braised Pork
Slow Cooker Shredded Pork

Potatoes
Home Fries
Scalloped Potatoes
Smashed Roasted Potatoes

Rice
Beef and Cabbage Fried Rice
Green Onion Risotto
Risotto with Roasted Vegetables
Triple Garlic Risotto

Soup
Beef and Bean Soup with Rice Noodles

Vegetables
Grilled Zucchini
Pan-Roasted Brussels Sprouts
Spinach and Artichoke Mini-Pies
Squash and Zucchini Tart
Tilapia with Pureed Chickpeas and Olive Relish
Warm Corn and Black Bean Salad

Birch Beer Braised Pork

2008-04-12T23:22:00.003-04:00

I almost feel bad about posting a recipe for this. Really - it's almost too simple for a recipe. That said, it took me awhile to figure out the best way to go about it, so I'm going to post it anyway.

I had quite the debate with myself over what kind of soda I wanted to use in this dish - root beer, plain cola, orange soda, and ginger ale all came up at one point or another. Eventually, though, I settled on the birch beer for it's complex spiciness. All of them would certainly work, and I'd love to hear about your results if you try any of them.

One last thought before I get into the recipe: The leftovers were delicious!

Birch Beer Braised Pork

1 pork shoulder, small enough to fit in your largest saucepan or dutch oven
2 tablespoons olive oil
Salt and freshly ground pepper
1 (2-liter) bottle birch beer

1. Season the pork liberally with salt and pepper. Heat the olive oil in a very large saucepan or dutch oven.

2. Brown the pork on all sides.

3. Add the birch beer to the pan, either enough to cover the pork or then entire bottle.

4. Simmer for about 3 hours.

5. Remove from the pan (carefully!) and shred with two forks. Before serving, pour over about a half-cup of the cooking liquid to keep the meat moist and flavorful.

I just finished reading... Possession: A Romance, by A.S. Byatt.

Process Post - Croissants

2008-04-06T22:12:00.004-04:00

Croissants were, until very recently, at the top of my list of things that I eventually had to make from scratch. I made them over my spring break, and I was very happy with the results. They were a two-day endeavor, but they were absolutely worth it. I used this recipe, and the instructions on how to form them can be found here.

I mixed my yeasty liquid together, and was relieved, as I always am while baking, when it foamed up.

Next, I mixed in the dry ingredients.

The dough started to come together.

By the time it came together completely, it was very smooth. As per the recipe, I kneaded it by hand for a few minutes and wrapped it and put it in the fridge for 30 minutes.

While the dough was in the fridge, I beat the crap out of three sticks of butter and wrapped them in wax paper, then put them in the fridge also.

When the dough came out of the fridge, it had risen slightly and was spongy and just a bit chilly.

I rolled it out and put the butter in the middle.

I folded the dough like a letter over the butter.

I rolled the dough (and the butter) out again, and folded it like a letter again.

After this, it went back in the fridge for an hour. After the hour, it came out of the fridge and I rolled it out and folded it like a letter, then put it back in the fridge. I did this two more times, and after the final fold, I cut the dough in half so that I could freeze half. I could see all the layers of butter in the dough.

Half of the dough went into the fridge, and half into the freezer. The next morning, I rolled out the dough from the fridge, one half at a time, and cut it into triangles.

I rolled up the triangles and let them rise. I baked them. Slightly too much, unfortunately.

However, overdone though they may have been, they were absolutely delicious. Much better than my usual Starbucks croissants. They were quite a bit of work, but it was soothing to do something that had to be done at a leisurely pace, and it turned out to be a great way to kick off my break. I would definitely make them again, and I can't wait to have the opportunity to use the dough that's still in the freezer!

I just finished reading... The Curious Incident of the Dog in the Night-Time, by Mark Haddon.

I'm a Daring Baker! - Dorie's Perfect Party Cake

2008-03-30T18:31:00.002-04:00

This month's Daring Bakers challenge was hosted by Morven, of Food Art and Random Thoughts, and she chose Dorie Greenspan's Perfect Party Cake, from her book Baking: From My Home to Yours. You can find the recipe here.

Morven was kind enough to give all us Daring Bakers some flexibility with the flavors for this cake, and I chose to make a lime cake with lime buttercream, with orange-tequila marmalade instead of the raspberry jam.

My first attempt was, for a lack of a better term, a disaster. I accidentally came home from the store with whole-wheat pastry flour, instead of regular cake flour. The cake was grainy and it was almost impossible not to break the layers. For my second try, I followed Dorie's advice to use Swan's Down brand cake flour, which worked much better.

I used a tablespoon or so of lime zest instead of the lemon zest for the cake batter, and vanilla extract instead of lemon, since I couldn't find lime.

Rubbing together the zest and sugar was easily my favorite part of this recipe - it was amazing how much lime scent wafted up while the sugar took on the consistency of wet sand.

After many a Daring Baker had problems getting the cakes to rise, I beat the crap out of the batter once it was mixed. Still, my cakes just barely rose. The finished texture wasn't lacking, though, so I think it's just the nature of the recipe.

To make the tequila-orange marmalade, I just mixed together a small jar (14 ounces, I think) of orange marmalade, a teaspoon of kosher salt, 3 tablespoons of sugar, and a half a cup of tequila in a medium saucepan, brought it up to a simmer, and cooked it for 10 minutes. Then I transferred it to a mason jar and threw it in the fridge to cool. It's pretty loose, so the syrup soaked into the cake.

For the buttercream, I just swapped lime juice for the lemon juice.

Overall, I wasn't impressed. My boyfriend loved it, but it wasn't my cup of tea. For one, the buttercream was far looser than I would like. For another, I'm just not crazy about fruity cakes. Cakes should be chocolate. Or vanilla. Or hazelnut, or coffee, or mocha, or a million different things. I just don't care for fruity cake. That being said, I would adapt the basic cake recipe for other cakes. To be honest, though, this isn't a cake that I will be making again.

Beef and Cabbage Fried Rice

2008-03-25T17:10:00.006-04:00

With only two people to cook for (including myself), I found that preparing my family's traditional corned beef and cabbage (yes, I know it's not Irish - but we're immigrants, so that makes it authentic, right?) left me with a veritable feast of leftovers. The mashed potatoes were no problem. The corned beef made a delicious hash. But the cabbage proved to be a challenge, so I came up with this delicious fried rice. Is it even remotely close to authentic Asian cuisine of any culture? I doubt it. But it is tasty, and that's all I'm concerned about.

Beef and Cabbage Fried Rice

1 pound beef, thinly sliced
2 tablespoons vegetable or canola oil
1 onion, thinly sliced
2 cloves garlic, minced or grated
2-4 tablespoons soy sauce, shoyu or tamari (I used tamari)
2 tablespoons stir-fry sauce (optional)
1/2 teaspoon ground ginger
1/4-1/2 teaspoon red pepper flake
1/2 head cabbage, thinly shredded
3 cups cooked rice
Salt and freshly ground black pepper

1. Season the beef with salt and pepper and stir fry in a wok or other large pan over high heat until cooked about halfway through, 2-3 minutes. Don't worry about over-crowding the pan, I found it didn't matter.

2. Add the onions, garlic, soy sauce, stir fry sauce, ginger, and red pepper flake. Stir and cook until the onions are soft.

3. Add the cabbage (add more oil if necessary). Cook until wilted and about 2/3 its original volume. For volume reference, the picture above is only half the cabbage.

4. Add the rice and mix well. Cook until the rice is warmed through and season to taste.

5. Serve and enjoy!

Home Fries

2008-03-18T09:43:00.005-04:00

After the response I got to my homemade pasta post, I've realized what my posts are missing: pictures! So, from now on, I'm going to try to include more pictures for most of my normal posts.

I'm not generally one for breakfast. I like breakfast food, but in the morning, I just don't want to cook. During the week, breakfast usually consists of cold cereal (oatmeal if I'm feeling adventurous), if it consists of anything other than tea or coffee. So, on the weekends, breakfast normally happens around lunchtime. Either way, it's a good way to start the day and it's always very yummy. And really, with potatoes and bacon, where can you go wrong?

Home Fries

6 slices bacon, sliced into 1/4" strips
2-3 Yukon Gold or other waxy potatoes, peeled and cut into thin slices
2 tablespoons butter
1 tablespoon olive oil
1 small onion, thinly sliced
1/2 teaspoon dry mustard
1 teaspoon dried thyme
Salt and pepper

1. In a large skillet or pot, fry the bacon until crispy. Remove to a paper-towel lined plate to drain. Remove the bacon fat from the pan, except for 1 tablespoon.
2 . Add the butter and olive oil to the pan, and saute the onion until translucent. Add the mustard and thyme.

3. Add the potatoes to the pan and toss to coat with the oil. Season with salt and pepper. Over medium heat, cover the pan and let the potatoes cook for about five minutes, then stir.

4. Again, cover the pan and stir. Keep repeating this process until the potatoes are cooked through and crispy and the onions are caramelized.

5. Once the potatoes are well-browned and cooked through, add the bacon back to the pan and cook until it is warmed back through. Serve and enjoy!

Currently, I'm reading... The Gathering, by Anne Enright.

Process Post - Homemade Pasta

2008-03-11T18:01:00.004-04:00

This is something new that I've been thinking of trying out for a while. Not just the homemade pasta, but a type of post that is more process-based than recipe-based. It took me a while to find the right subject, but I think this is it. My plan is to focus on things that most people don't make at home on a regular basis, generally things that people buy. If there's anything you'd particularly like to see me tackle, please e-mail me or let me know in the comments.

So, on to the pasta. This is something that can be very intimidating, but you just have to trust me on it. You don't need any special equipment, you don't even need very much time. And believe me, now that I've made it myself, I'll never buy it.

What You'll Need:
2 cups of flour (give or take), plus extra for dusting
3 eggs
1/2 teaspoon salt
1 tablespoon olive oil
a very clean counter and/or cutting board
a very sharp knife
plastic wrap
a rolling pin
a large pot full of boiling salted water

On the counter or cutting board, mound the two cups of flour. My kitchen is very dry in the winter, so two cups is a little too much flour for me. If this is the case for you as well, don't stress about it. You can add water to the dough, it just means you'll have to knead a little bit longer. Make a well in the center of the flour.
Crack the eggs into a bowl or some other egg-containment device, just in case you run into a bad egg. Pour them into the center of the well of flour.

Pour the olive oil on top of the eggs, and sprinkle with the salt.

Using your hands or a fork, break the yolks of the eggs and begin stirring them, pushing the flour into the eggs. This is the most difficult part, in my opinion. It will eventually come together, just work slowly. Once it comes together, start to knead. You'll need for about ten minutes total, folding the ball of dough in half, turning it 90 degrees, and folding again. After about ten minutes, you should have a smooth, not at all sticky, homogenous dough.

Wrap the dough very tightly in plastic wrap and let it rest at room temperature for 30 minutes. After it has rested, unwrap it and cut it into quarters. Using your hands, form each quarter into a rough square. Sprinkle with flour and place on a lightly floured board or counter top.

Roll out the dough, turning frequently, until it is either as thin as you would like it to be, or as thin as you can manage. If you have a pasta machine, you can use it.

Sprinkle the sheet lightly with flour and set aside. After each quarter is rolled out, sprinkle lightly with flour and stack it on top of the other sheets. Once all are finished, roll up the stack of sheets (you can see the roll in the next picture, behind and to the right of the cutting board). Using your very sharp knife, cut the pasta into noodles, as thick or thin as you want them to be. Shake them out to separate the noodles.

To cook the pasta, drop it into the boiling water and cook for 2-3 minutes. This recipe makes enough for 4-6 first-course or side dish servings, or 2-3 main course servings.

Green Onion Risotto

2008-03-05T11:09:00.003-05:00

As I was stuck in bed with my second bout of flu this winter, I was faced with an interesting dilemma: I didn't want to get up, much less stand up for 30 minutes, but I really, really wanted risotto. Naturally, I chose the risotto. Luckily, I did manage to get through cooking it without having to drag a dining room chair into the kitchen.

This was major comfort food for me - it warmed me up and seemed to do a great job setting me on the road to feeling better. It may be my new chicken soup when I'm feeling under the weather.

Green Onion Risotto

4-6 cups chicken stock
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
2 cups Arborio rice
1 cup dry white wine
1 bunch green onions, sliced
2 tablespoons butter
1 tablespoon olive oil
1 cup shredded Parmesan cheese

1. Bring the stock up to a simmer in a saucepan.
2. In a large pot, melt the tablespoon of butter into the tablespoon of olive oil over medium-low. Saute the onion and garlic until the onion is translucent. Add the rice and toss until the grains are coated with oil (add more oil if necessary).
3. Remove the pan from the heat and add the wine. Return to the heat and stir constantly until the wine is almost fully evaporated/absorbed. Add the stock, about half a cup at a time, stirring after each addition and waiting until it is almost fully absorbed before adding more.
4. After 2 or 3 stock additions, toss in the green onions and season with pepper. Hold off on seasoning with salt until you've added the cheese at the end.
5. After about 20-30 minutes of adding and stirring, the rice should be al dente and creamy (the only way to know is to taste it). You can stop adding stock. Turn the heat to low, add the butter, olive oil, and cheese, and stir until the butter and cheese have melted. Season to taste with salt and pepper.

Currently, I'm reading... If He Hollers Let Him Go, by Chester Himes.

I'm a Daring Baker! - Julia's French Bread

2008-02-29T16:24:00.003-05:00

Last month, I was pleasantly amazed at all the wonderful support I received from my fellow Daring Bakers. This month, I couldn't wait to get started, especially after I saw that we were making Julia Child's French Bread!

This was the longest, most intensely detailed recipe I have ever seen (you can find it here). I read it through three times before I started, and it was detailed enough that there wasn't a single question I could even image having, other than when I was going to get started!

The execution of the recipe took, quite literally, all day. I knew the bread would be amazing as soon as I started kneading, though - the dough was an absolute pleasure to work with. Easily the most difficult part of the recipe was the two-hour waiting time after it came out of the oven! The bread was crusty and just chewy enough, with a fantastic texture. It was also absolutely delicious. Would I make it again? Absolutely. I'm not sure, though, if I would be able to wait for it to cool off!

Macaroni and Cheese with Chicken and Broccoli

2008-02-22T07:35:00.004-05:00

When I was a kid, it took my parents more than a little work to get me to eat cheese. Of course, I later came to find that I loved it, so I've spent the last few years trying to make up for lost time. This mac-and-cheese is deliciously cheesy, and the broccoli and chicken flavors really enhance the flavor of the cheddar. It's very rich and easily a complete meal.

Macaroni and Cheese with Chicken and Broccoli

4 chicken breasts
12 ounces small cut pasta
1 (1 pound) bag frozen broccoli
3 tablespoons butter
1/2 onion, finely chopped
1 clove garlic, minced
3 tablespoons flour
3 cups milk
4 cups sharp cheddar cheese
salt and pepper

1. Bring a large pot of salted water to a boil and preheat the oven to 375F.
2. Season the chicken on both sides with salt and pepper, rub lightly with olive oil and grill over medium-high heat (in a grill pan) until cooked through. Cut into bite-size pieces and set aside.
3. Boil the pasta according to the package directions. In the last 3-4 minutes of cooking time, toss the broccoli in with the pasta to thaw and warm through. Drain and set aside.
4. In a large saucepan, melt the butter over medium heat and lightly saute the garlic and onion. Whisk in the flour and cook for a minute or two, until lightly toasted.
5. Slowly whisk in the milk and turn the heat to high. When the milk comes to a simmer, mix in the cheese. Season to taste with salt and pepper.
6. Add the chicken, pasta and broccoli to the cheese sauce, then transfer to a large baking dish (13x9 might not be large enough - I usually split between two 11x7). Bake for 20 minutes.

Today, I'm reading... The Roots of Desire: The Myth, Meaning, and Sexual Power of Red Hair, by Marion Roach.

Am I a Cupcake Hero? - Mint Julep Cupcakes

2008-02-19T18:10:00.003-05:00

These delicious morsels are my entry for Cupcake Hero: Liquor, hosted by quirky cupcake and Tempered Woman.Yes, it's a green cupcake. It also has whiskey in it. Perfect for St. Patricks' Day next month, no?

I'm not going to lie to you, I had no idea how these were going to turn out when they went into the oven. It's the first time I've made my own cake recipe, and the first time I've had this much liquor in my oven. Once they started baking, though, I knew it would all turn out well - the house smelled sooo good! And, true to my expectations, they were delicious.

Mint Julep Cupcakes

1 cup butter
2 cups sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon mint extract
4 eggs
2 3/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup Jack Daniels (or other whiskey/bourbon)
1/2 cup Creme de Menthe

3 cups sifted powdered sugar
1/2 teaspoon salt
1 teaspoon mint extract
2 teaspoons vanilla extract
1 stick unsalted butter, melted
milk

1. Preheat the oven to 350F, and grease or line 36 cupcake cups.
2. In a large bowl, cream together the butter and sugar. Add the extracts, salt, baking powder, and 1 3/4 cups of the flour.
3. Add the milk and liquors to the batter, then the rest of the flour. Mix as little as possible, just until the batter comes together.
4. Divide evenly (I use an ice-cream scoop) among the cupcake cups. Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
5. To make the icing, combine the powdered sugar, salt, extracts and melted butter. (I think this works best with a stand mixer with the whip attachment or a hand-held mixer.) Add milk very slowly until the texture is right for piping.
6. When the cupcakes are completely cook, pipe or spread the icing on top and enjoy!

Beef and Bean Soup with Rice Noodles

2008-02-11T13:57:00.000-05:00

After about a week of spring weather, I woke up this morning to find that the temperature outside is hovering around 15F. So, it's definitely soup weather. This is hearty and very pleasantly spicy, great for cold, windy days.

Beef and Bean Soup with Rice Noodles

1 pound beef roast or steaks, cut into very thin strips
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon grated ginger
2 cloves grated garlic
2 teaspoons green curry paste
Water
2 cloves garlic, crushed
1 onion, ends removed and peeled
Salt and pepper
1 box (1 pound) rice noodles
1 bag (1 pound) frozen cut green beans

1. Toss the beef with the soy sauce, lime juice, ginger, garlic, and curry paste, and marinate for 1-2 hours.
2. Fill a large stockpot with at least 4 quarts of water (you may add more, or you may need more later, or this may be enough). Season with salt and pepper. Add the crushed garlic and the onion, bring to a simmer, cover and let steep for at least 15 minutes and up to 30. Remove the garlic and onion.
3. Rinse the sliced beef and add to the pot. Let cook, covered and at a simmer, for 30 minutes.
4. Add the rice noodles to the pot, and cook according to the package directions. When they are tender, add the green beans and cook just until beans are thawed. Season to taste with salt and pepper, and add water if desired.

Notes
- The rice noodles absorb a lot of water, so you may need to add more after they cook, or when you add them if they are not covered.
- You could use chicken or vegetable stock in place of water, just be careful with the salt.

Dulce de Leche Gelato

2008-02-04T14:35:00.002-05:00

Dulce de Leche is a fairly recent discovery for me. Having never tasted it, I decided to make it (using this recipe) - why not? I like caramel, I like vanilla - how bad could it be? Bad enough to have me eating it out of the pot with a spoon, risking burning my tongue. I'm still amazed that I had enough left to make this gelato.

For those of you who may not know, the difference between gelato and ice cream is basically twofold. Gelato is made with more whole milk than cream, while ice cream is made with more cream than milk. In addition, true gelato is churned differently, which results in less air being worked into the finished product. This is difficult to replicate in a home kitchen, but together, these two differences make gelato taste richer than ice cream, while the fat content is actually lower.

Dulce de Leche Gelato

2 1/4 cups whole milk
1/2 cup heavy cream
1 vanilla bean, cut in half, seeds scraped out
1/2 teaspoon sea salt
1/2 cup sugar
1/2 cup dulce de leche
3 egg yolks

1. In a large saucepan, combine the milk, cream, vanilla bean, salt, sugar, and dulce de leche. Bring just to a simmer. While it heats up, whisk the egg yolks.
2. Take the warm mixture in two half-cup measures and pour it into the egg yolks, while whisking quickly. Once this has been combined, pour it back into the saucepan, whisking to combine.
3. Cook the gelato mixture over medium to medium-low heat, stirring or whisking constantly, until it reaches 165F on a candy thermometer. Strain through a fine mesh sieve , then refrigerate for at least four hours.
4. Once the gelato is thoroughly cooled, freeze it in your ice cream maker according to your manufacturer's instructions.

Currently, I'm reading... Uncle Tom's Children, by Richard Wright.

Scalloped Potatoes

2008-02-01T19:23:00.001-05:00

Until fairly recently, I am ashamed to admit, I had never had scalloped potatoes that didn't come from a box. I've always quite liked those, however, and I couldn't believe that I had never made them from scratch. So, I did some research, and poked around the pantry, and came up with these.

Scalloped Potatoes

4-6 large Yukon Gold potatoes, thinly sliced
2 cloves garlic, grated
salt and freshly ground pepper
1-2 cups heavy cream
1/2 cup grated Parmesan cheese

1. Preheat the oven to 400F. In a large bowl, toss the potatoes with the cream and garlic, and season liberally with salt and pepper.
2. Transfer into a large casserole. Sprinkle with the Parmesan cheese and more grated pepper. Cover with aluminum foil and bake for 50-60 minutes, until a butter knife can slide easily into the potatoes.

Notes
- I use a mandoline to slice the potatoes, but you could easily use a knife. Just make sure they are very close to the same size.
- You could use any kind of potatoes, I just faovr the Yukon Golds because they're so creamy.

Daring Bakers: Lemon Meringue Pie

2008-01-28T14:12:00.001-05:00

This being my first month as a Daring Baker, I am in no way ashamed to admit that until I found out what the challenge for the month was, I was... not quite terrified, but more than slightly apprehensive. So, when I found out that the recipe for this month, hosted by Jen at The Canadian Baker, was Lemon Meringue Pie, I heaved a huge sigh of relief. Then I started reading the recipe. Pie crust - I can do that. Meringue - I can do that. Lemon curd - tasty. Oh. My. God. I have to temper eggs. The last time I tried to temper eggs, it was for vanilla ice cream. The result: light, fluffly, vanilla-speckled scrambled eggs. But, I am happy to report, my fear has been conquered. I am overjoyed. I have been an egg-tempering machine lately.

Six hours later (including waiting time), with my arms about to fall off, I pulled this pie out of the oven. I could barely contain myself enough to take a picture. After about 10 minutes of staring at it, drooling, I decided that I wanted some. Now. If it was horrendously hideous after I cut into it warm, I would make another one. Luckily, it wasn't.

How did it taste? Good enough to make me proclaim that "this could possibly be the yummiest thing I've ever eaten" and for my father, who adores lemon meringue pie, to call it the best he's ever had.

You can find the recipe for the pie at Culinary Concoctions by Peabody.

Slow Cooker Shredded Pork

2008-01-25T11:23:00.001-05:00

I have something of a love-hate relationship with pork. While I love just about any cured pork product you can name - pancetta, bacon, salame, prosciutto - I don't care for pork chops, pork loin, or the ilk - and I only like pork ribs or pork shoulder (usually) smoked and smothered in barbeque sauce. However, at a relatively recent lunch, I tried a bite of my boyfriend's shredded pork, and I was pleasantly surprised to find that I liked it. So, after several attempts and frantic searches for ingredients and substitutions, here is my version - it turns out juicy, tender and extremely flavorful. For those of you who have ever eaten at a Chipotle burrito restaurant, this is very similar to their carnitas.

Slow Cooker Shredded Pork

1 pork shoulder, at least 3 pounds and small enough to fit in your slow cooker
Salt and freshly ground pepper
olive oil
2 onions, roughly chopped
1 head garlic, cloves separated, crushed and peeled
2-3 bay leaves
1-2 tablespoons dried thyme leaves
1 tablespoon whole peppercorns
1/2 teaspoon coarse sea salt
1/2 cup gin
water

1. Trim the pork shoulder of fat and season with salt and pepper. Heat a large skillet with enough olive oil to just cover the bottom, and sear the pork on all sides. Transfer to the slow cooker.
2. Scatter the onions, garlic, bay, thyme, peppercorns, and sea salt around the pork shoulder. Pour over the gin, and then add enough water to cover the pork. Cook on low for 8-10 hours.
3. Remove the pork from the slow cooker to a cutting board. Using two forks, shred the meat. This should be very easy. Transfer to a serving dish and ladle 1-2 cups of the liquid from the slow cooker over the pork. This will keep it moist and add more flavor.

Notes
- I've done this with fresh thyme as well, and found that it was just too much trouble to pull the leaves off an entire bunch of thyme. It's easier just to use dried, and the flavor difference is almost non-existent.
- The gin is a substitute for juniper berries, which I couldn't find. If you have juniper berries, you could use them - 1-2 teaspoons should be plenty.

Currently, I'm reading... Little Women, by Louisa May Alcott

Chicken and Artichoke Stew

2008-01-23T16:13:00.000-05:00

I have a love/hate relationship with Artichokes. On one hand, they're tasty. On another, I just don't care for the texture of an artichoke heart sitting on my plate. So I can handle them roasted (which is incredibly tasty, by the way) or in some kind of larger dish. This is an example of the latter. More specifically, a stew.

Chicken and Artichoke Stew

2 boneless, skinless chicken breasts
1 cup flour
1 teaspoon salt
freshly grated pepper
1 teaspoon dried sage
2 tablespoons olive oil
1 tablespoon butter
1 onion, chopped
2-3 cloves garlic, minced
1 cup white wine
2 cups chicken stock
1 can artichoke hearts
2 tablespoons flour
1/2 cup water
1 cup cream
1/2 cup parmesan

1. Cut the chicken breasts into bite size pieces. Mix together the flour, salt, pepper and sage, and dredge the chicken, coating lightly. In a large saucepan over medium-high heat, melt the olive oil into the butter. Brown the chicken on both sides.
2. Add the onion and saute until beginning to brown. Add the garlic, then turn off the heat and add the wine, stock, and artichoke hearts. Turn the flame back on and stew over low heat for 1 hour.
3. Make a slurry of the 2 tablespoons flour and the water (I use a cocktail shaker to do this), and stir in to the stew. Once the stew comes back up to a simmer, stir in the cream and the parmesan. Season to taste with salt and pepper.

Notes
- While you could certainly serve this by itself, I serve it over rice.
- You could certainly use chicken thighs or other meat if you like.
- If using fresh artichokes, you need about 6 hearts.

Currently, I'm reading... The Historian, by Elizabeth Kostova.

Pork Dumplings, Asian-Style

2008-01-18T11:23:00.001-05:00

Until a few days ago, I had never worked with wonton skins. I had just barely worked with ground pork. When I put the two together, I came up with these dumplings. I can't say that they're authentic, but they are very tasty - better, I think, that any take-out I've had. They're also remarkably easy to make, considering how difficult I expected them to be. It is time consuming, though - the recipe makes a lot of dumplings.

Asian Flavored Pork Dumplings

1/2 pound ground pork
1 clove garlic, grated
1 teaspoon grated ginger
1 inch lemongrass, finely chopped
1-2 teaspoons lime juice
1 tablespoon low-sodium soy sauce or tamari
Salt and freshly grated pepper
1-2 teaspoons stir-fry sauce
1 tablespoon chopped cilantro
40-50 wonton wrappers
vegetable or other light oil
chicken stock

1. Using your hands, mix the pork, garlic, inger, lemongrass, lime juice, soy sauce, stir-fry sauce and cilantro. Season with salt and pepper.
2. Cover the wonton skins with a wet paper towel while working to prevent them drying out. To assemble the wontons, you'll need some water in a cup or bowl that you can easily dip your finger into.
3. Put a 1/2 teaspoon of the pork mixture into the center of a wonton wrapper. Lightly wet two sides of the wrapper with water, and fold in half diagonally to make a triangle. There are three ways to shape the wontons: you can leave them in a triangle, or you can make two crimps on each of the two sides of the triangle to make a diamond-like shape, or you can bring two of the corners (the two on either side of the crease) together in the center of the bundle. This makes a purse-like shape.
4. Repeat with the rest of the wontons, placing the finished ones on a sheet pan under a damp paper towel.
5. To cook the wontons, very lightly oil a large non-stick skillet. Place over medium-high heat. Put as many wontons as you can into the pan - I never had a problem with over-crowding. Brown on both sides (it takes less than a minute), then pour chicken stock into the pan carefully, until it reaches about half-way up the wontons. Boil until the chicken stock is gone. Move the wontons into a oven-safe dish and keep in the oven on 'warm' until the rest of the wontons are done. Wipe out the skillet between batches.

Today, I'm reading... On Chesil Beach, by Ian McEwan.

Basic French Bread

2008-01-15T12:44:00.001-05:00

With the weather here in Maryland getting steadily colder, the time has definitely arrived for comfort food, and I don't think that there's anything more comforting than freshly baked bread, warm out of the oven. This particular bread is quite well worth making even if only for the smell that permeates through the house while it's baking. Unfortunately, this loaf disappeared so quickly that I don't even have enough to serve with dinner tonight - and even worse, I'm out of yeast until tomorrow!

Basic French Bread

5 cups all-purpose flour, plus extra for dusting
5 teaspoons active dry yeast
3 teaspooons good-quality salt
1 teaspoon sugar
2 cups warm water (105-115F)
1 tablespoon unsalted butter
cornmeal for dusting
1 egg (or 1 egg white)
1 tablespoon water

1. Combine 2 cups of the flour, the yeast, salt, and sugar in the bowl of a stand mixer. Using the dough hook attachment, work in the water slowly. Don't be alarmed if it doesn't come together - it won't until you add the rest of the flour.
2. Add the butter, and the remaining flour, one cup at a time. Mix on low speed until the dough pulls away from the sides of the bowl and forms a ball. Turn out onto a floured board and knead for 8-10 minutes, until smooth, homogeneous and elastic. If needed, work in more flour to made the dough easier to work with if it is too sticky.
3. Form the dough into a ball and place in a lightly oiled bowl, turning to coat with the oil. Cover with plastic wrap and leave in a warm place until doubled in bulk, 1-2 hours.
4. Take the dough out of the bowl and lightly punch it down. Form into a loaf (or two, if you prefer. Place on a baking sheet sprinkled with cornmeal, cover and let rise until nearly doubled again, 30 minutes to an hour.
5. When the dough has risen, preheat the oven to 375F. Whisk together the egg and water, and brush liberally over the loaf. Using a sharp knife, slash the top of the loaf in about 3-inch intervals.
6. Bake for 45 minutes to an hour, checking occasionally to make sure that the top isn't browning too much. If it is, cover with aluminum foil.

Notes
- This is particularly delicious served with a garlic and olive oil dip - mince 3-4 cloves of garlic, and combine with a pinch of crushed red pepper flakes and a teaspoon or so of dried parsley (you could also use a tablespoon of chopped fresh). Place in a bowl and pour over a 1/4 cup of extra-virgin olive oil. This can be used immediately, but it improves as it sits. I like to sit it on top of the oven while the bread is baking to infuse.

I just finished reading... The Road, by Cormac McCarthy.

Challah, Adopt-a-Blogger Style

2008-01-11T12:17:00.000-05:00

Since last February, I have been searching for a surprisingly elusive Challah recipe. Nothing particularly fancy, nothing particularly out-of-the-ordinary, just an absolutely wonderful recipe. So, imagine my delight when Kristen from Dine and Dish let me know that my more experienced match-up for her Adopt-A-Blogger event was Nabeela, of Trial and Error, who had recently posted a wonderfully delicious sounding Challah recipe! Needless to say, I was in my kitchen kneading away within an hour. The results were fantastic.

This is, by far, the best Challah that I have ever had, let alone the best that I have ever made. I've been throwing a few slices in the microwave for about half a minute every morning, then slathering them with butter for breakfast. I can't wait to try Nabeela's recipe for Challah French Toast with Caramelized Pear Sauce this weekend!

Now, I hope you'll all forgive me for not re-posting the recipe but a) whenever possible, I don't like to post recipes from other bloggers when I can link to them and help them out a bit and b) you really should check out Trial And Error for yourselves. There is a good deal more than Challah there, and I think you'll all enjoy the visit.

Currently, I'm reading... The Other Boleyn Girl, by Phillippa Gregory.

Tilapia with Pureed Chickpeas and Olive Relish

2008-01-09T10:54:00.000-05:00

Being, as I am, quite the fan of black olives (and, for that matter, any kind of olive) I could never quite put my finger on why I have never been able to find a tapenade that I particularly cared for. So, when I made this olive relish and looked up "tapenade" to ensure that I didn't make myself look like an idiot by calling it tapenade, imagine my surprise to find out that tapenade must contain capers. That explains so much. I don't like capers. So, this olive relish isn't tapenade. It doesn't have any capers. But it is very tasty.

This dish is deceptively filling. I figured that I would need a snack later in the evening, but this kept me going until it was time for bed, which was a pleasant surprise. So, if you're looking for a great meat and potatoes alternative, this is it.

Olive Relish (Not Tapenade)

1 can black olives
2-3 cloves garlic
large pinch kosher salt
1/2 teaspoon or so freshly ground pepper
1-2 tablespoons olive oil
1 teaspoon good-quality balsamic vinegar

1. Finely chop the olives. Mince the garlic, then sprinkle it with the salt and use the side of your knife to make a paste out of the garlic. This takes a little time. If you want a smoother texture, transfer the olives and garlic to a mortar and pestle and mash as much as desired.
2. Stir in the pepper, olive oil and balsamic vinegar. You can use it immediately, but the flavor improves as it sits.

Roasted Garlic Chickpea Puree

1 head garlic
olive oil
1 can chickpeas
1 tablespoon olive oil
1/4 cup chicken stock
2 tablespoons butter
Salt and freshly ground pepper

1. Preheat the oven to 350F. Cut the top off the head of garlic, exposing the cloves. Drizzle with olive oil and wrap in aluminum foil. Place in an oven-safe dish and roast for 45 minutes. Let cool enough to handle.
2. Squeeze the garlic out of the papery skin in a blender carafe or food processor. Add the chickpeas, olive oil and chicken stock, and puree. Tranfer to a medium saucepan.
3. Add the butter and warm over medium-low heat until heated through. Season to taste with salt and pepper.

Pan-Seared Tilapia

2 Tilapia fillets (or other flaky white fish)
1 tablespoon olive oil
Salt and pepper

1. Rinse and dry the Tilapia and check over for bones. Heat the olive oil in a large non-stick skillet.
2. Season the fish liberally with salt and pepper. Place in the skillet and sear for 2-3 minutes on each side, until no longer translucent and the fish flakes easily with a fork.

To Serve: Spoon half of the chickpea puree onto the middle of the plate. Lay the fish about halfway over the chickpeas, and top with a spoonful of the olive relish.

Weekend Herb Blogging: Edamame

2008-01-06T09:51:00.000-05:00

The host of this week's Weekend Herb Blogging is Kalyn.

Edamame is the green, not-yet-hardened soybean. It is harvested between the time it becomes ripe and the time that it begins to harden. Hardened soybeans are used to produce most familiar soy applications. While edamame began as the term for the bean itself, through common use it has transformed into a name for the dish comprised of boiled soybeans with salt. Here, however, I am using it to refer to the soybeans.

Soybeans are generally accepted as a complete protein, however, there is some debate among scientists. However, they do contain many of the amino acids (if not all) that the human body cannot produce on its own. They are also believed to help prevent colon cancer.

I have never been able to get my hands on fresh edamame here in Maryland, so I'll be using frozen, which can be found with a little searching around. Being familiar with the boiled-in-the-pod with salt edamame, I wanted to do something a little different and a little more complex, but that still showcased the flavor of the edamame first and foremost. I think this dish fits the bill quite nicely.

Roasted Salt and Pepper Edamame

1 bag frozen edamame, out of the pod
1-2 tablespoons olive oil
1 teaspoon fine sea salt
1 teaspoon freshly ground pepper

1. In a baking dish, spread the edamame to ensure that they will be no thicker than a double layer in the dish. Preheat the oven to 350F.
2. Use your fingertips to thoroughly toss the edamame with the oil, salt and pepper. Spread evenly once coated.
3. Roast for 20-30 minutes. Can be served warm or cooled.

Notes
- It is not necessary to thaw the edamame, although it will result in crispier beans.
- You could add almost any flavoring you like, and kosher salt and be substituted for the sea salt if you don't have sea salt on hand.

Homemade Chicken Stock

2008-01-05T09:19:00.000-05:00

Remember I told you in this post that I had an ulterior motive? This is it. I figured that as much as I say "chicken stock (preferably homemade or low-sodium)" I should at some point post about homemade chicken stock. It's not scary. Really, it's not. I thought it was, but it's just a little time-consuming - and even that isn't really active time. You just have to be around the general area of the kitchen for a few hours.

Homemade Chicken Stock

Bones from 1 Chicken
Approx. 4 celery ribs
Approx. 4 carrots
1 onion
Approx. 4 cloves of garlic
2 bay leaves
About 2 teaspoons whole peppercorns
Water

1. Preheat the oven to 350F. Pick as much meat as possible off the chicken bones. Wash the celery and carrots well. Cut them into pieces about the size of baby carrots. Cut the onion in half (you can peel it if you want to, but you don't have to). Pop the garlic out of it's papery skin.
2. Place everything but the bay leaves, peppercorns and water into a baking dish. bake for 20-30 minutes, until the kitchen smells delicious.
3. Transfer the contents of the baking dish to a large stockpot. Add the bay leaves and peppercorns. Add enough water to cover.
4. Cook over low heat (the stock shouldn't come to a boil) for at least four hours. Every half an hour or so, check on it and use a shallow-bowled spoon to skim off any scum or fat that has collected on the top.
5. When the stock is done, cover the pot and let it cool. Remove the bones and the large pieces of vegetables from the pot. Strain the stock through a mesh sieve lined with cheesecloth. Refrigerate or freeze until ready to use.

Notes
- This is not a scientific process. Cook the chicken stock until you think it's ready. The longer it cooks, the richer it will be and the darker the color will be. But it's all a matter of personal taste.
- Don't go out and buy cheesecloth just for this. I use old t-shirts that would otherwise get thrown away (clean, obviously). I just get them wet first so they don't get saturated with stock and drip all over the counter.
- You can adjust the seasoning however you like. This is just a basic recipe.
- For fish stock, substitute fish head and bones and such. For beef stock, use beef bones. For shrimp stock, use shrimp shells and tails. For vegetable stock, use vegetables. You get the idea.

Simple and Juicy Roast Chicken

2008-01-04T14:27:00.000-05:00

I'm a relatively firm believer in going into the New Year in the way that you hope to spend the New Year, in so much as you can control. So this year, I am making a real effort to be the best possible person I can be for the month of January, hoping that maybe it'll stick. It may be futile, but I don't make resolutions, so I think it's a good compromise. So, in a storm of domesticity that I hope will be one of the new-and-improved elements of life that will catch on, I decided to roast a chicken. Why roast a chicken? Well, I'll tell you all about that in my next post. I do admit that I had an ulterior motive.

This was my first time roasting a chicken that did not come with one of those pop-out thermometers, which I always listened to (blasphemy, I know). So I had to break out my meat thermometer - my meat thermometer and I are actually quite good friends and it was delighted to be put to a new use - and think about how much I should cook the chicken. The result was a chicken so juicy that we could barely carve it.

Simply Roasted Chicken

1 whole chicken
1 stick of butter
1-2 tablespoons olive oil
Salt and Pepper
Water

1. Melt the stick of butter and rinse the chicken. Remove the giblets. Preheat the oven to 450F.
2. Drizzle the chicken with the olive oil. Using a pastry brush or a basting brush, brush the chicken with about 2/3 of the butter. Sprinkle liberally with the salt and pepper.
3. Stick a meat thermometer into the thickest part of the chicken breast, being careful not to hit the bone. Place in a deep baking dish or roasting pan. Cook for about 20 minutes at 450F.
4. Remove from the oven and decrease the temperature to 350F. Brush with the remaining butter. Fill the pan with 1-2 inches of water. Cover the pan with aluminum foil and return to the oven. Cook for about an hour, until the internal temperature of the chicken is 165F.

Notes
- You could leave the chicken in at 450F for up to 30 minutes for a crispier skin.
- Essentially any spices or herbs can be used to season the chicken, and onions, garlic, herbs and citrus give fantastic flavor if you stuff them in the cavity. Because of my ulterior motive, I wanted to keep this chicken simple.
- You can cut down on or eliminate the butter for a healthier chicken.
- To make a gravy, judge the amount of liquid in the bottom of the pan, and make a roux using the same amount in tablespoons of butter and flour as you have cups of liquid. For example, if you think you have about 2 cups of liquid, melt two tablespoons of butter, then stir in two tablespoons of flour. Cook for about a minute to remove the raw taste from the flour. Very carefully pour the liquid from the chicken into the roux, whisking constantly. Bring up to a simmer and season to taste.

I just finished reading... The Mother Tongue, by Bill Bryson.

Cottage Pie

2007-12-28T14:04:00.001-05:00

A short walk from Union Station here in DC is a fantastic Irish Pub, The Dubliner. That is where I got hooked on Shepherd's Pie, although theirs is technically a Cottage Pie, very much like mine. And while I certainly can't call mine authentic, I definitely call it yummy.

Cottage Pie

2 tablespoons butter
2 tablespoons olive oil
1 small red onion, diced
2 cloves garlic, minced
3-4 pounds beef, cut into 1-2 inch cubes
Salt and pepper
1/2 cup Irish whiskey
2 1/2 cups beef broth
1/4 cup flour
1/4 cup cream
Mashed Potatoes

1. Preheat the oven to 350F. Heat the butter and oil in a large saucepan over medium-high heat. Add onions and garlic and cook until onions are translucent. Add the meat and season with salt and pepper. Cook until the meat is lightly browned.
2. Remove the pan from the heat and add the whiskey. Carefully return to the heat and stir. Cook for about five minutes, until the alcohol fumes stop coming from the pan.
3. Make a slurry with the flour and about a 1/2 cup of the broth. Add to the pan, stirring constantly. Add the rest of the broth and bring to a simmer. Cook for at least 30 minutes.
4. Stir the cream into the meat mixture and pour into an ungreased 13x9 pan.
Cover with the mashed potatoes and bake for 15 minutes.

Notes:
- You could easily omit the whiskey if it's not your thing.
- Lamb can be substituted for the beef for a Shepherd's Pie.
- You can add carrots and peas (or really just about any vegetable) to the meat mix, just be careful not to overcook them.
- This is a wonderful way to use up leftover mashed potatoes. If you want to make them, this is how I do it: I boil peeled potatoes (about 7 medium Russets, for this recipe) cut into about 3-inch cubes until they're tender enough to be pierced by a fork easily. I then drain them very carefully (I splashed boiling water on my hand about a week ago, and trust me, it is no fun) and run them through my potato ricer, then mix them with a stick - yes, a whole stick - of butter and enough cream or milk to get them nice and creamy.

Mexican Truffles

2007-12-19T13:36:00.001-05:00

I am a complete and total chocolate junkie. I love it in just about any form, but one of my favorites is Mexican Hot Chocolate. These truffles have the same flavors, but they're a little spicier. I'm not saying that they're hot, but there's definitely a burn in the back of your throat.

Mexican Chocolate Truffles

6 ounces bittersweet chocolate
2 ounces semisweet chocolate
3/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon chipotle chili powder
1 pinch cayenne pepper
1 pinch salt

1/4 cup cocoa powder
2 tablespoons powdered sugar
1/2 teaspoon chili powder

1. Measure the chocolate into a large mixing bowl.
2. In a medium saucepan, combine the cream, butter, sugar and spices. Bring just barely to a simmer.
3. Pour the cream mixture over the chocolate, and let sit for about five minutes, covered with a plate.
4. Mix the cream and chocolate together to form a ganache. The color of mine was so beautiful, I couldn't resist taking a picture of it:

5. Cover the ganache and chill it for at least a few hours, and up to overnight.
6. Using a small cookie scoop or two teaspoons (the kind you eat with), scoop out the ganache. I like to put mine on a chilled cookie sheet. Re-chill, in the freezer, for a few minutes if necessary.
7. Mix the cocoa powder, powdered sugar, and chili powder with a fork. Using your hands, roll the ganache into balls and roll these balls in the cocoa mix.
8. Store in an airtight container in the fridge until ready to serve.

Notes...
- You can certainly reduce the chili powder and/or eliminate the cayenne if you don't want the truffles spicy.

Chicken and Dumplings that Don't Take All Day

2007-12-16T18:45:00.000-05:00

With wind threatening to rip the Christmas lights off of my balcony and with exam week in full swing, the time has definitely come for serious comfort food. And to me, it doesn't get any more comforting than chicken and dumplings.

There is a long-standing point of contention between my parents as to whether the dumplings in the chicken and dumplings should be simply dropped into the stew, or rolled out like biscuits and then dropped into the stew. Personally, I like to drop mine in, so that's what I did - after all, comfort food should inherently have no rules.

Chicken and Dumplings
Very loosely adapted from The Colonial Williamsburg Tavern Cookbook.

2 tablespoons butter
2 tablespoons olive oil
1 onion, roughly chopped
3 carrots, sliced thinly
3 celery stalks, sliced thinly
1/2 teaspoon paprika
Salt and pepper
4 boneless, skinless chicken thighs, cut into slightly larger than bite-sized pieces
2 cups chicken stock
1 cup water
1 cup half-and-half
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4-1/2 cup milk

1. Heat the olive oil and butter in a very large saucepan or soup/stock pot over medium heat. Add the onion, carrots and celery and cook until softened.
2. Season to taste with salt and pepper and add the paprika. Season the chicken on all sides and toss with the vegetables. Add the water and chicken stock. Cover and simmer for 15 minutes.
3. While the chicken is simmering, mix the flour, baking soda, salt and milk into a dough. It will be very thick.
4. After fifteen minutes, drop the dumplings into the stew with a teaspoon (the kind you eat with, not the kind you measure with) or with a small cookie scoop. Do not stir. Cover and simmer for fifteen more minutes.

Notes:
- You could use any chicken parts that you like, I just prefer thighs.
- The dumplings are very dense. I happen to like them that way, but if you don't, cutting some shortening or butter (1-2 tablespoons) should make the texture a bit lighter.

In the midst of studying, I'm reading... Atonement: A Novel, by Ian McEwan.

Spinach and Artichoke Mini Pies

2007-12-13T08:18:00.000-05:00

It's that time of the year again - exam week. Which, as usual, means that I'm doing just about as much cooking and/or baking as I am studying, simply because it's so relaxing and without it, I might just go insane. So, logically, what better time a year to make my first pie dough from scratch?

Having heard, just as I'm sure all of you have, all of the horror stories about home-made pie crusts, I've always shied away from making my own. I am slightly (or maybe a little more than slightly) ashamed to admit that until yesterday, I always used the pie crusts that you get rolled-up in a box in the refrigerator section, along with the ready-to-bake cookies and such. I can now promise you that once the one left in my fridge has been used, I will never go back. This crust was so flaky and delicious, not to mention easy to make, that I couldn't believe it.

Mostly Butter Pie Crust
(Slightly adapted from Joy of Cooking: 75th Anniversary Edition - 2006)

2 1/2 cups flour
1 teaspoon salt
2 sticks of cold salted butter
1/4 cup vegetable shortening, slightly chilled
6 tablespoons ice water

1. Cut the butter into tablespoon-size pieces or smaller, and use a pastry blender, a fork, or your fingertips to cut into the flour until you reach the texture of coarse cornmeal.
2. Add the shortening and continue to blend until the pieces are about the size of peas.
3. Drizzle the water over the mixture and mix lightly just until the dough comes together.
4. Divide in half, shape into discs, wrap with plastic wrap and refrigerate until firm.
5. Roll out on a floured surface to about 1/4 inch. Using a biscuit or cookie cutter about an inch wider in diameter than the top of your cupcake molds, cut 12 rounds.
6. Place the rounds in your greased cupcake pan. Place either parchment paper rounds, muffin cups, or silicone cupcake molds in the center of each pie crust. Fill with beans or pie weights.
7. Bake at 350F for 12 minutes, then remove the beans or weights and muffin cups and poke with a fork, then bake for 5 minutes more.

Spinach and Artichoke Mini Pies

2 tablespoons olive oil
1/2 onion, finely chopped
1-2 cloves garlic, minced
1 can artichoke hearts, well rinsed and roughly chopped
2 cups frozen spinach
1/4 cup water
2 tablespoons butter
1/2-1 cup parmesan cheese

1. Heat the olive oil in a large skillet over medium heat, and add the onion. Season to taste with salt and pepper, and cook until the onion begins to caramelize.
2. Add the garlic, artichoke hearts, frozen spinach and water. Cook until the spinach is fully thawed and the artichoke hearts are warmed through.
3. Add the butter and the parmesan, and cook just until the butter is melted, stirring.
4. Spoon the filling into the pie crusts. About a tablespoon and a half should fit in each crust.
5. Bake at 350F for 10 minutes, until the top of the filling begins to brown.

Notes:
- You could absolutely make this as a full-sized pie, you would just have to up the baking times by about 5-10 minutes. The pie crust recipe gives enough crust for a double-crust pie.
- Don't thaw the spinach. You need the liquid that it will give off as it thaws. It will combine with the cheese to lightly bind the filling.

Join the Mini-Pie Revolution!

I just finished reading... Love in the Time of Cholera, by Gabriel Garcia Marquez.

Weekend Herb Blogging #112: Garlic

2007-12-09T11:22:00.000-05:00

The host for this week's Weekend Herb Blogging is Simona from Briciole.

Personally speaking, it's rare that I cook anything savory without a least a touch of allium sativum, or cultivated garlic. Garlic is closely related to onions, shallots, and leeks, and so-called elephant garlic is, in fact, a leek. Although the origins of garlic are difficult to confirm, many botanists believe that it originated in Central Asia.

Garlic was eaten by the slaves constructing Khufu's pyramid in Egypt, and also by Greek and Roman soldiers, sailors and rural classes. A Christian myth states that when Satan left the Garden of Eden, garlic grew in his left footprint and onion in his right. In northeastern India, it is believed that a mixture of garlic and water spread around a home will prevent snakes from coming inside. In the United States in 1999, garlic consumption was more than three pounds per capita.

Now, I must warn you that this particular recipe is definitely not for the faint-of-heart where it comes to garlic. It may be the most garlicky thing I've ever eaten, but trust me, every single bite was delicious.

Triple Garlic Risotto

1 bulb garlic
olive oil
6-8 cups chicken stock
3 cloves garlic, sliced
2 tablespoons olive oil
1 onion, minced
3 cloves garlic, minced
2 cups Arborio rice
1/2 cup dry white wine
salt and freshly ground pepper
1 tablespoon butter
1/4 cup grated Parmesan cheese

1. Cut the top (about 1/2 an inch) off of the bulb of garlic, and rub the excess papery skin off. Place in a piece of aluminum foil and cover pour olive oil into the spaces between the cloves. Wrap in the aluminum foil, place in an oven-safe dish, and roast at 375F for about 45 minutes, until you can smell the garlic. Remove from the oven and set aside to cool.
2. While the roasted garlic is cooling, place the sliced garlic and the chicken stock into a saucepan and bring to a simmer over medium heat.
3. Once the stock is simmering, heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook until translucent. Reduce the heat to medium and add the minced garlic and the rice, and cook until the rice is translucent and fully coated with the oil.
4. While the rice is toasting, squeeze the roasted garlic out of its papery skin. Using the side of a knife, mash it into a paste. Add this to the rice and stir until blended.
5. Add the wine to the rice mixture and cook, stirring, until almost evaporated.
6. In batches of 1/2-1 cup, add the chicken stock to the rice, stirring frequently. Once one batch is creamy and thick, but not dry, add the next batch.
7. Continue stirring and adding stock until the rice is al dente, about 20 minutes. Season with salt and pepper to taste.
6. Remove the risotto from the heat and stir in the butter and parmesan.

Notes:
- Vegetable stock can be substituted for the chicken stock.
- If you can't find Arborio rice, you can use short grain rice, or, in a pinch, medium-grain.

Chicken with Basil-Riesling Cream Sauce

2007-12-05T11:28:00.000-05:00

Yesterday, here in Maryland, the winds were blowing like I've rarely seen. It was definitely the day for food that warms you up and makes the house smell wonderful. I'm happy to say that this chicken absolutely fits the bill. I only wish that I had had the foresight to make extra so that we would have leftovers to eat tonight after the snow!

I served them alongside this potato pancake, which I am very sorry to say that I can't wholeheartedly recommend. Neither my boyfriend nor I were particularly impressed, though I must admit that we had very high expectations.

Chicken with Basil-Riesling Cream Sauce

4 boneless, skinless chicken thighs
2 tablespoons olive oil
1 onion, finely chopped
1 tablespoon dried basil
1 clove garlic, minced
1 tablespoon butter
3/4 cup Riesling, or other sweet white wine
1 tablespoon flour
1 cup chicken stock
1 1/2 cups heavy cream
Salt and freshly ground black pepper

1. Season the chicken with salt and pepper and heat the oil in a large, heavy skillet over medium-high heat. Sear the chicken on both sides until golden brown. Remove from the pan and set aside.
2. Add the onion to the pan and cook, stirring, until soft and the edges are beginning to brown. Add the butter and the garlic and reduce the heat to medium.
3. Once the butter is melted, deglaze the pan with the wine. Cook until reduced by about half, then stir in the flour thoroughly.
4. Add the chicken stock and the cream, stirring constantly. Bring to a simmer and season to taste. Slide the chicken back into the pan and simmer until cooked through, 15-25 minutes depending on the thickness of the meat.

Notes:
- As always, the wine can be substituted for anything that you have on hand. I chose the Riesling to give a sweet, fruity taste to the sauce.
- If you have boneless, skinless chicken breasts or even bone-in skin-on chicken pieces, you could absolutely use them here. The cooking time will probably need to be reduced in either case.
- You could substitute fresh basil for the dried, but use at least twice as much and add it when you add the chicken back to the sauce.
- If the sauce is too thick after the chicken is finished cooking, it can be thinned with chicken stock, water, or even milk.
- This would also be delicious with a bit of parmesan or asiago stirred into the sauce or on top of the chicken.

Today, I will finish reading.... The History of Love: A Novel, by Nicole Krauss.

Pan Roasted Brussels Sprouts

2007-12-03T10:20:00.000-05:00

My love affair with brussels sprouts started about six years or so ago, at Sunday Dinner with a friend's family. In retrospect, there wasn't anything all that special about those sprouts - near as I can tell, they were just boiled or steamed with salt, pepper, and a little bit of butter. Even so, I was hooked. In all honesty, there aren't many vegetables that I'm not fond of, but these are very close to the top of my favorites list.

This is my favorite way to prepare the sprouts - they get fantastically sweet and nutty and the flavor is so complex. It's perfect for a winter day. It does take a little bit of time, but it's very easy and well worth it.

Pan-Roasted Brussels Sprouts

1 pound brussels sprouts, rinsed
1 tablespoon olive oil
1 tablespoon butter
Salt and freshly ground pepper

1. After rinsing the sprouts, cut off the bottom. Slice into about three slices, slicing through the sprout from the top to the bottom. Toss into a large non-stick skillet.
2. Pour the olive oil over the sprouts, and nestle the butter in the middle. Season with salt and pepper.
3. Cook over low to medium-low heat until the sprouts are cooked through and at least half of the cut sides are caramelized and golden brown, stirring occasionally. This will take anywhere between 15 and 30 minutes, depending on your stove. Just keep an eye on them.

Notes:
- These are particularly delicious with any (or any combination of): balsamic vinegar, shredded parmesan, toasted pine nuts, minced garlic (added at the end of cooking), or just about anything else that you can think up.

I just finished reading.... Ignorance: A Novel, by Milan Kundera.

Penne with Sausage, Onion and Cranberry Sauce

2007-11-30T10:47:00.000-05:00

I have a confession to make. This Thanksgiving (which was just my parents, my boyfriend and I), my mom and I sat around gossiping while the boys cleaned up the kitchen with the exception of two dishes - my fork and the cranberry sauce dish. I single-handedly polished off the can and, I have to tell you, I loved it.

So, naturally, when I saw bags of glistening, jewel-like cranberries at the grocery store, I had to snatch up as many as I could carry. This, unfortunately, left me with an unforeseen problem: What on earth am I to do with all of these (now frozen) cranberries?

While this particular recipe doesn't use up very many of them, they turn into a fantastic sauce, almost a ragu. The cranberries give the sauce an almost tomato-like flavor.

Penne with Sausage, Onion and Cranberries

1/2 pound dried penne or other small pasta
2 tablespoons olive oil
1 large yellow onion, thinly sliced
1/2 cup cranberries, fresh or frozen and thawed
5 links sweet Italian sausage, sliced or crumbled
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 cup dry Sherry
3/4 cup chicken stock, preferably low-sodium or homemade
3 cloves garlic, minced
1/2 cup pasta water

1. In a large skillet, heat the olive oil over medium-low heat and add the onion. When the onion is soft and translucent, add the cranberries, sausage, basil and oregano.
2. Cook until the sausage begins to brown and the cranberries are popping. Add the Sherry and turn the heat up to medium. Scrape the bottom of the pan to remove and cooked-on bits. Once the Sherry is reduced by at least half, add the chicken stock and garlic. Season to taste with salt and pepper. If the sauce is a bit tart for your taste, you can add 1/2-1 tablespoon of sugar to sweeten it.
3. Cook the pasta in a large pot of boiling, salted water.
4. Once the pasta is cooked, add the pasta water to thin the sauce. Toss the pasta and the sauce and serve.

Notes:
- This is endlessly adaptable. If you have leftover roasted chicken or turkey on hand, that can be used in place of the sausage.
- I see no reason that you couldn't use dried cranberries in place of the fresh or frozen. I would probably chop them roughly before adding them to the sauce.
- Any dry white wine could be used in place of the Sherry.

Salmon with Wine-Butter Sauce

2007-11-27T20:41:00.001-05:00

It's difficult for me to say what I looking forward to more: cooking this meal, or eating it. It's been a while since I've made fish, and I was admittedly a little nervous about this salmon, but I'm happy to say, it was very tasty, and very simple.

Salmon with Wine-Butter Sauce

4 portions salmon, skinned, rinsed, and patted dry
1/2 onion, thinly sliced
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
1 cup fruity white wine, such as Riesling
2 tablespoons flour
2 1/2 cups chicken stock, preferably low-sodium or homemade
1 tablespoon butter

1. Coat a large skillet with olive oil and season the salmon with salt and freshly ground black pepper. Sear the salmon over medium heat for 2-3 minutes per side. Remove from the pan and set aside.

2. Add one tablespoon of olive oil and the onion to the pan, and reduce the heat to medium-low. Cook until the onion is soft and beginning to brown around the edges, about 5 minutes. Add the butter at the end of the cooking.

3. Deglaze the pan with the wine, scraping to remove the browned bits from the bottom. Add the garlic. Cook over medium heat until reduced by about half.

4. When the wine is reduced, add the flour and whisk to combine. Let cook for about two minutes to remove the raw taste from the flour, and add the chicken stock slowly, whisking constantly.

5. Once the sauce comes to a simmer, season to taste. If you like, add some dried or fresh parsley for color. Slide the salmon back into the sauce and allow to cook to desired doneness. Just before serving, remove the salmon from the sauce and whisk in a tablespoon of butter.

6. Serve with steamed white rice.

Notes:
- If you're into the salmon skin, by all means leave it on. I just don't particularly care for it.
- Fish stock or vegetable stock can be substituted for the chicken stock - I used the chicken stock because it's what I had on hand.

I just finished reading.... Madeleine is Sleeping, by Sarah Shun-Lien Bynum

Quite Possibly the Best Christmas Cookies

2007-11-25T17:11:00.000-05:00

For Thanksgiving, I decided to try a few new recipes, and one of them was Brandied Cranberry and White Chocolate Cookies, from Garrett of Vanilla Garlic and posted at Simply Recipes.

Unfortunately, I had some camera problems and I wasn't able to upload my photos, but I can say that without a doubt, these were some of the tastiest cookies I have ever had. I did modify the recipe in a few ways - I used all vanilla extract in place of the brandy and vanilla extract, and instead of the white chocolate chips, which I generally find too sweet, I used 3/4 cup each of dark chocolate chips and white chocolate chips.