Home sick with a cough. Was planning on a cooking weekend. Chicken and rice. Meatloaf. Hopefully, tomorrow..When I am sick, I usually crave the simple foods. Of course, chicken soup fits right in. Guess my stock will have to wait until tomorrow. Just took some antibiotics........... Was watching Secrets of a Restaurant Chef, with my fav Ann Burrell, on Food Network this morning. She is so uplifting. Her chicken dish looked amazing, but what caught my eye, was the simple profiteroles with vanilla ice cream and chocolate sauce. Simple to make, yet you pay a premium for this dessert in a restaurant. Hopefully, I can make these for my next dinner party.
Profiteroles
Recipe courtesy Anne Burrell
8 to 12 servings
Ingredients
1/2 cup water
1/2 stick butter
Pinch salt
1/2 cup all-purpose flour
2 eggs
Pinch ground cinnamon
Ice cream
Chocolate Sauce, recipe follows
Special Equipment: Pastry bag fitted with large straight tip
Directions
Preheat oven to 425 degrees F.
In a small saucepan combine the water, butter and salt and bring to a boil.
Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon.
Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan.
Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added.
Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated.
Add in the cinnamon and beat for another second to combine.
Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper.
When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough.
Be sure to leave at least 1-inch between each of the balls. They grow!
Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking.
When done, the puffs should be light, airy and dry inside.
Cool on a rack.
When ready to serve, cut in half horizontally and fill with ice cream of your choosing. (I prefer a really high-quality vanilla.)
Top with warm chocolate sauce.
Chocolate Sauce
4 ounces semisweet or dark chocolate
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon corn syrup
1 good pinch ground cinnamon
Bring a saucepan with 1-inch of water to a boil.
Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water.
Pay careful attention that the mixing bowl does not touch the surface of the boiling water.
Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up.
Spoon over the filled profiteroles.
This is best when served warm!
Saturday, February 7, 2009
Sunday, February 1, 2009
The sea
Peaceful. Quiet. Salty smells. Seagulls squawking. What a grounding experience. And what comes walking along, ready to attack anything that comes near it? Crabs!!! You can find them on the ocean beach and you can fnd them in your hair! In your privates and on your plate. In your sushi and in a quiche. Although, we cant eat the ones found in hair or privates...LOL... I have been craving crab cakes for a few weeks now. I keep looking at the frozen premade ones and always return them to the freezer case. Hopefully, I can sink my teeth into one soon. Maybe Valentne's day???? Here are two recipes using crab. They both caught my eye and sound delicious...
Crab Stuffed Flounder
Recipe courtesy Uncle Bubba
Ingredients
2 (10-ounce) flounder fillets
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
Uncle Bubba's Crab Cake Mix, recipe follows
1/2 teaspoon paprika
Cooking spray
1 (1-inch) slice Crab Butter, recipe follows
Fresh parsley, for garnish
Directions
Preheat the oven to 350 degrees F.
Sprinkle flounder with salt and pepper.
Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling.
Sprinkle with paprika.
Coat a glass baking dish with cooking spray.
Place the fish in the dish and bake for 20 minutes.
Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes.
When the fish is done, remove it from the oven.
Slice a medallion of crab butter and place it on top of the grilled fish.
Sprinkle fresh parsley on top for added color.
Crab Cake Mix:
Recipe courtesy Uncle Bubba
1 1/2 tablespoons butter
3 green onions, green tops, thinly sliced
1 clove garlic, minced
1 teaspoon chopped fresh parsley leaves
1 small green pepper, finely chopped
1 egg
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
3 tablespoons heavy cream
1 1/2 tablespoons spicy mustard
1/2 lemon, juiced
2 tablespoons mayonnaise
10 saltine crackers, crumbled medium to fine
1/2 pound lump crabmeat, picked clean of shells
1/2 pound claw crabmeat, picked clean of shells
Salt and freshly ground black pepper
In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft.
Let cool.
In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together.
Gently mix in the saltine crackers and crabmeat.
Add salt and pepper, if needed.
Set aside to stuff in flounder.
Crab Butter:
2 ounces claw crabmeat, picked clean of shells
2 sticks unsalted butter, softened
1 tablespoon seafood base
1 green onion, thinly sliced
Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth.
Remove from the bowl and shape into a log on a piece of parchment paper.
Roll up and place in the freezer.
Reserve for flounder.
Crab Stuffed Flounder
Recipe courtesy Uncle Bubba
Ingredients
2 (10-ounce) flounder fillets
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
Uncle Bubba's Crab Cake Mix, recipe follows
1/2 teaspoon paprika
Cooking spray
1 (1-inch) slice Crab Butter, recipe follows
Fresh parsley, for garnish
Directions
Preheat the oven to 350 degrees F.
Sprinkle flounder with salt and pepper.
Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling.
Sprinkle with paprika.
Coat a glass baking dish with cooking spray.
Place the fish in the dish and bake for 20 minutes.
Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes.
When the fish is done, remove it from the oven.
Slice a medallion of crab butter and place it on top of the grilled fish.
Sprinkle fresh parsley on top for added color.
Crab Cake Mix:
Recipe courtesy Uncle Bubba
1 1/2 tablespoons butter
3 green onions, green tops, thinly sliced
1 clove garlic, minced
1 teaspoon chopped fresh parsley leaves
1 small green pepper, finely chopped
1 egg
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
3 tablespoons heavy cream
1 1/2 tablespoons spicy mustard
1/2 lemon, juiced
2 tablespoons mayonnaise
10 saltine crackers, crumbled medium to fine
1/2 pound lump crabmeat, picked clean of shells
1/2 pound claw crabmeat, picked clean of shells
Salt and freshly ground black pepper
In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft.
Let cool.
In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together.
Gently mix in the saltine crackers and crabmeat.
Add salt and pepper, if needed.
Set aside to stuff in flounder.
Crab Butter:
2 ounces claw crabmeat, picked clean of shells
2 sticks unsalted butter, softened
1 tablespoon seafood base
1 green onion, thinly sliced
Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth.
Remove from the bowl and shape into a log on a piece of parchment paper.
Roll up and place in the freezer.
Reserve for flounder.
Sunday, January 25, 2009
Crowds
I have decided that a daily blog post isnt needed. So, I will post at least once a week. Hopefully, more.
Last night we had a surprise 70th birthday party for my Mom. It was a success. Being around this large group of people, got me thinking about feeding large crowds of people and foods for pot luck type get togethers. My chocolate chunk cookies were a hit as the party favor. I got three calls aready saying how delicious they are. Another reason to get more into this baking business. I saw this recipe on emeril live and it seems like it would be a real crowd pleaser.
Chesapeake Bay "Crabby" Mac
Recipe courtesy Pam Jensen
Serves:
4 to 6 servings
Ingredients
4 tablespoons butter
1 large shallot (or 2 small) minced
4 tablespoons all-purpose flour
3 cups milk
1 tablespoon seafood seasoning (recommended: Old Bay)
1 (8-ounce) block cream cheese
2 cups grated manchego cheese
1 cup grated Cheddar
2 tablespoons freshly chopped parsley leaves
2 tablespoons sherry, optional
1 (16-ounce) box elbow macaroni
1 pound lump crabmeat
Topping:
4 tablespoons melted butter
1 cup bread crumbs
2 teaspoons seafood seasoning (recommended: Old Bay)
1 tablespoon freshly chopped parsley leaves
Directions
Preheat oven to 375 degrees F.
For the sauce:
Melt the butter in a saucepan.
Add minced shallots and saute for 1 to 2 minutes.
Add the flour to make a roux. Cook for about 2 to 3 minutes to cook the flour.
Slowly, add 3 cups milk.
When milk is incorporated into the roux, add the seafood seasoning, and the block of cream cheese.
Cook until cream cheese is melted.
Add shredded manchego and Cheddar cheeses and parsley.
Cook until all the cheese is melted. Add the sherry, if desired.
Cook macaroni according to package directions or until just al dente.
Drain macaroni.
Stir cheese mixture into cooked macaroni and fold in crabmeat. (Be sure to fold in crabmeat so you don't break up the lumps too much, you want nice chunks of crab.)
Put mixture in a baking dish.
For the topping:
Mix melted butter, bread crumbs, seafood seasoning, and parsley.
Sprinkle topping on the dish.
Bake in the oven for 15 to 20 minutes to make the topping crispy. Garnish with fresh parsley.
Last night we had a surprise 70th birthday party for my Mom. It was a success. Being around this large group of people, got me thinking about feeding large crowds of people and foods for pot luck type get togethers. My chocolate chunk cookies were a hit as the party favor. I got three calls aready saying how delicious they are. Another reason to get more into this baking business. I saw this recipe on emeril live and it seems like it would be a real crowd pleaser.
Chesapeake Bay "Crabby" Mac
Recipe courtesy Pam Jensen
Serves:
4 to 6 servings
Ingredients
4 tablespoons butter
1 large shallot (or 2 small) minced
4 tablespoons all-purpose flour
3 cups milk
1 tablespoon seafood seasoning (recommended: Old Bay)
1 (8-ounce) block cream cheese
2 cups grated manchego cheese
1 cup grated Cheddar
2 tablespoons freshly chopped parsley leaves
2 tablespoons sherry, optional
1 (16-ounce) box elbow macaroni
1 pound lump crabmeat
Topping:
4 tablespoons melted butter
1 cup bread crumbs
2 teaspoons seafood seasoning (recommended: Old Bay)
1 tablespoon freshly chopped parsley leaves
Directions
Preheat oven to 375 degrees F.
For the sauce:
Melt the butter in a saucepan.
Add minced shallots and saute for 1 to 2 minutes.
Add the flour to make a roux. Cook for about 2 to 3 minutes to cook the flour.
Slowly, add 3 cups milk.
When milk is incorporated into the roux, add the seafood seasoning, and the block of cream cheese.
Cook until cream cheese is melted.
Add shredded manchego and Cheddar cheeses and parsley.
Cook until all the cheese is melted. Add the sherry, if desired.
Cook macaroni according to package directions or until just al dente.
Drain macaroni.
Stir cheese mixture into cooked macaroni and fold in crabmeat. (Be sure to fold in crabmeat so you don't break up the lumps too much, you want nice chunks of crab.)
Put mixture in a baking dish.
For the topping:
Mix melted butter, bread crumbs, seafood seasoning, and parsley.
Sprinkle topping on the dish.
Bake in the oven for 15 to 20 minutes to make the topping crispy. Garnish with fresh parsley.
Sunday, January 18, 2009
Rotten Fruits and Veggies
While shopping in Waldbaums, I found myself in front of the markdown rack in the produce section. Some of the stuff was pretty nasty. Who would buy this stuff and what would they use it for? I did find wrapped bunches of bananas that didnt look half bad. What popped into my head was a recent article on cupcakes. It was in the February issue of Living by Martha Stewart. I remembered that there was a recipe for Banana cupcakes with Caramel Frosting. Ok. The bananas went into the cart. Another reason to bake. Do I really need a reason though? LOL....
I baked them today and would up using 6 of the bananas. They were FANTASTIC!! The recipe isnt online, so if you would like it, let me know...I am posting another recipe by Martha Stewart which has a caramel frosting. Looks delicious also...
Chocolate Caramel Layer Cake
Makes 1 dozen squares.
10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for sheet
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 ounces unsweetened chocolate, chopped
1 1/2 teaspoons instant coffee or espresso powder
1 1/4 cups boiling water
2 1/2 cups packed light-brown sugar
2/3 cup sour cream
2 large eggs
Caramel Buttercream
Preheat oven to 350 degrees. Butter a 12-by-17-inch rimmed baking sheet, and line with parchment paper. Butter lining. Dust bottom and sides with flour; tap out excess.
Whisk together flour, baking soda, and salt in a medium bowl; set aside. Whisk together chocolate, coffee, and boiling water in a separate bowl; set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy. Add sour cream; beat until smooth. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture.
Whisk chocolate mixture again; add to batter. Beat until smooth.
Pour batter into prepared sheet. Bake until a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool completely in sheet on a wire rack.
Invert cake onto a rimless baking sheet; peel off parchment. Halve widthwise. Spread half of buttercream on top of one layer. Top frosted layer with second cake layer; coat cake with remaining frosting. Refrigerate 1 hour. Cut into 12 squares
Caramel Buttercream
1 1/4 cups sugar
1/3 cup heavy cream
6 large egg whites
Pinch of salt
1 pound (4 sticks) unsalted butter, softened and cut into tablespoon-sized pieces
1 teaspoon pure vanilla extract
Make caramel: Pour 1/4 cup water into a medium heavy-bottom saucepan. Add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.
Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously). Stir caramel until smooth. Transfer to a bowl; let cool.
Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth. Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth
I baked them today and would up using 6 of the bananas. They were FANTASTIC!! The recipe isnt online, so if you would like it, let me know...I am posting another recipe by Martha Stewart which has a caramel frosting. Looks delicious also...
Chocolate Caramel Layer Cake
Makes 1 dozen squares.
10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for sheet
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 ounces unsweetened chocolate, chopped
1 1/2 teaspoons instant coffee or espresso powder
1 1/4 cups boiling water
2 1/2 cups packed light-brown sugar
2/3 cup sour cream
2 large eggs
Caramel Buttercream
Preheat oven to 350 degrees. Butter a 12-by-17-inch rimmed baking sheet, and line with parchment paper. Butter lining. Dust bottom and sides with flour; tap out excess.
Whisk together flour, baking soda, and salt in a medium bowl; set aside. Whisk together chocolate, coffee, and boiling water in a separate bowl; set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy. Add sour cream; beat until smooth. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture.
Whisk chocolate mixture again; add to batter. Beat until smooth.
Pour batter into prepared sheet. Bake until a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool completely in sheet on a wire rack.
Invert cake onto a rimless baking sheet; peel off parchment. Halve widthwise. Spread half of buttercream on top of one layer. Top frosted layer with second cake layer; coat cake with remaining frosting. Refrigerate 1 hour. Cut into 12 squares
Caramel Buttercream
1 1/4 cups sugar
1/3 cup heavy cream
6 large egg whites
Pinch of salt
1 pound (4 sticks) unsalted butter, softened and cut into tablespoon-sized pieces
1 teaspoon pure vanilla extract
Make caramel: Pour 1/4 cup water into a medium heavy-bottom saucepan. Add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.
Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously). Stir caramel until smooth. Transfer to a bowl; let cool.
Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth. Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth
Saturday, January 17, 2009
Love weekends!
It was nice to relax in bed this morning. No need to rush out of bed to take a shower and deal with the traffic. Got my haircut at the mall. Went to the bank and had to deal with another dumb teller. She said she needed my social security number because she didnt know me! I told her that is why I had to show my license. Of course, the manager said I didnt need to put it on the deposit slip...just the last 4 numbers like I usually do. This is another reason why I like dealing with machines instead of people. One dumber than the other. Hit Waldbaums and Restaurant depot for more baking supplies....butter, cream cheese, buttermilk (just in case). Found some sherry vinegar which I have been wanting to try. Baked a mascarpone cheesecake, brownies, almond pound cake and Chocolate Coconut macaroon cups. Nick will bring these to his post holiday party at work. I made roast chicken parts and Penne with creamy mushroom sauce. Mascarpone made it creamy. It was delicious!! Try it, you'll like it!!
Rigatoni with Creamy Mushroom Sauce
4 to 6 servings
1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
2 cloves garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup chicken stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
While the pasta is cooking:
Heat the oil in a large skillet over medium-high heat.
Add the shallots and garlic to the pan.
Season with salt and pepper. Cook until soft, about 2 minutes.
Add the mushrooms to the pan and season with salt and pepper.
Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes.
Turn the heat to high.
Add the wine and cook for 3 minutes until all the liquid evaporates.
Add the stock and simmer until liquid is slightly reduced.
Remove the pan from the heat. Add the mascarpone cheese.
Stir until creamy.
Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl.
Add the mushroom mixture and the Parmesan.
Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta.
Serve immediately.
Rigatoni with Creamy Mushroom Sauce
4 to 6 servings
1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
2 cloves garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup chicken stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
While the pasta is cooking:
Heat the oil in a large skillet over medium-high heat.
Add the shallots and garlic to the pan.
Season with salt and pepper. Cook until soft, about 2 minutes.
Add the mushrooms to the pan and season with salt and pepper.
Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes.
Turn the heat to high.
Add the wine and cook for 3 minutes until all the liquid evaporates.
Add the stock and simmer until liquid is slightly reduced.
Remove the pan from the heat. Add the mascarpone cheese.
Stir until creamy.
Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl.
Add the mushroom mixture and the Parmesan.
Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta.
Serve immediately.
Wednesday, January 14, 2009
LONG DAY!!
I had a long day at work today and a lot of annoying patients. Must have been the full moon this week. Whenever the patients stress me out I crave sweet things. Everyone knows eating sweet things will only clear the mind of these annoyances for a short period of time. They still taste good though. I know what was on my mind in the car on the way home.....CHOCOLATE.
So, here is a recipe with lots of chocolate in it to soothe the nerves........
Mudslide Cookies
Makes about 4 dozen cookies.
2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 ounces unsweetened chocolate, coarsely chopped
1 pound semisweet chocolate, coarsely chopped
6 tablespoons unsalted butter
5 large eggs
1 3/4 cups sugar
1 1/2 teaspoons pure vanilla extract
1 pound milk chocolate, coarsely chopped
Preheat the oven to 400 degrees. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside.
In a heatproof bowl, or in the top of a double boiler, set over a pot of simmering water, melt together unsweetened and semisweet chocolates and butter; set aside to cool.
In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand. Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets
So, here is a recipe with lots of chocolate in it to soothe the nerves........
Mudslide Cookies
Makes about 4 dozen cookies.
2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 ounces unsweetened chocolate, coarsely chopped
1 pound semisweet chocolate, coarsely chopped
6 tablespoons unsalted butter
5 large eggs
1 3/4 cups sugar
1 1/2 teaspoons pure vanilla extract
1 pound milk chocolate, coarsely chopped
Preheat the oven to 400 degrees. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside.
In a heatproof bowl, or in the top of a double boiler, set over a pot of simmering water, melt together unsweetened and semisweet chocolates and butter; set aside to cool.
In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand. Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets
Tuesday, January 13, 2009
That's Italian!
My parents came to visit us today. Mom made lasagna and meatballs yesterday and brought us the leftovers for dinner tonight. This was NOT on my diet! I didnt overindulge and so I think I will be fine. My contribution to the dinner was another new favorite side dish of mine. This recipe is courtesy of Lucinda Scala Quinn who works for Martha Stewart. Word of advice...Buy your frozen artichoke hearts at Trader Joes. They sell it for about half the price of EVERYWHERE else.....
Roses Baked Artichoke Hearts
Serves 8
1 1/2 cups fresh breadcrumbs
1/4 cup finely chopped fresh curly leaf parsley
2 ounces Parmesan cheese, grated (1/4 cup)
2 ounces Pecorino Romano, grated (1/4 cup)
1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse salt
Freshly ground pepper
3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
2/3 cup extra-virgin olive oil, plus more for baking dishes
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest 2 garlic cloves, minced (2 teaspoons)
Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
Roses Baked Artichoke Hearts
Serves 8
1 1/2 cups fresh breadcrumbs
1/4 cup finely chopped fresh curly leaf parsley
2 ounces Parmesan cheese, grated (1/4 cup)
2 ounces Pecorino Romano, grated (1/4 cup)
1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse salt
Freshly ground pepper
3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
2/3 cup extra-virgin olive oil, plus more for baking dishes
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest 2 garlic cloves, minced (2 teaspoons)
Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
Subscribe to:
Posts (Atom)