Goober's Kitchen

Where to find me now

2011-09-22T23:55:00.000-07:00

Find me now at http://www.gooberskitchen.wordpress.com

Classic Yellow Cake with Chocolate Frosting

2008-09-21T11:25:00.000-07:00

For the Wilton classes, I needed to buy the 8 inch and 10 inch, round cake pans. I had already received the 9 inch pans as a wedding present. I went to Williams Sonoma and used the gift certificate my husband had given me for Christmas. I bought two of each, which ran $14 and $16 respectively. On the back of the product information sheet was a recipe for classic yellow cake and chocolate frosting. Other recipes can also be found on their website.

For the cake:

4 ¼ cups (530g) cake flour
1 Tbsp plus 1 tsp baking powder
1 tsp salt
2 ¼ cups (560ml) milk
1 ½ Tbsp vanilla extract
20 Tbsp (2 ½ sticks / 315g) unsalted butter, at room temperature
2 ½ cups (625g) granulated sugar
5 eggs

For the frosting:

8 oz (250g) unsweetened chocolate, finely chopped
1 1/3 cups (345g) unsalted butter, at room temperature
3 cups (375g) confectioners’ sugar, sifted

Directions:

Have all the ingredients at room temperature.

Preheat an oven to 350°F (180°C). Grease and flour two 10-inch (25cm) round cake pans.

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.

In a small bowl, combine the milk and vanilla; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 2 minutes. Add the granulated sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pans and spread the batter evenly. Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack and let the cakes cool in the pans for 15 minutes, then turn them out onto the rack and let cool completely.

To make the frosting, in a heatproof bowl set over but not touching simmering water in a saucepan, melt the chocolate; let cool to room temperature. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 30 seconds. Add the confectioners’ sugar and beat until smooth, creamy, and slightly fluffy, about 3 minutes. Beat in the melted chocolate, scraping the sides and bottom of the bowl to evenly distribute the chocolate.

Place on cake layer, top side down, on a serving plate. Using an icing spatula or a knife, spread some of the frosting evenly o top. Place the other layer, top side down, on the first layer. Spread the frosting over the top and sides of the cake. Refrigerate the cake for 30 minutes before serving to set the frosting.

Makes one 10-inch (25cm) cake.

Work Baby Shower - More Cupcakes

2008-09-21T02:19:00.001-07:00

The baby shower for my co-worker was this past Friday. I was asked to make cupcakes in lieu of the cake, as my contribution for the potluck.

I went to Bakers Nook and found these cute cupcake toppers. When they arrived, they were a little larger than I realized (failed to see the measurements on the website). I also wanted to make the swirled top, like in the picture, but figured I might not have enough frosting for all the cupcakes. I ended up filling the middle of the cupcakes with chocolate pudding (homemade, not snack packs) and frosting the tops smooth. I rolled the sides of the cupcakes in tiny, white ball sprinkles, and placed the button on top.

The tower I used is made by Wilton. It's a 4 Tier Dessert Tower, and runs about $20 or less. It's very compact when taken apart, and can be easily decorated. I wrapped the middle columns in purple ribbon, and the bottom of the columns in another matching ribbon. I would have decorated the trays and the little lipped ends but ran out of time.

Wilton Cake Decorating Class - Week 3

2008-09-21T00:13:00.000-07:00

For the third week of the class, the instructions were to bring a cake or eight cupcakes. I brought the cupcakes because they were easier to frost. During this class, we learned how to make shell borders, sweet pea flowers, figure piping, and drop flowers. Since my frosting was a little thinner, it was easier for me to make these on the practice board.

I'm glad I made cupcakes, although I was the only one in class. It was much easier to decorate these cupcakes, and I could try different decorations with each one. Again, these went quickly at work. A co-worker said they reminded him of Easter or baby shower colors.

We were throwing a surprise baby shower for our co-worker the following week. As it was also a potluck, the manager asked me if I could make cupcakes in lieu of the cake. I guess practice makes perfect!

Wilton Cake Decorating Class - Week 2

2008-09-20T23:47:00.000-07:00

I'm currently taking a Wilton cake decorating class at the local Joann craft store. It's an open classroom with just a few tables and chairs. All prep, including cakes and frosting, need to be made before class.

The first class meeting was more like an information and demonstration session. My instructor advised us what supplies were needed, showed us how to make the Wilton buttercream icing, how to frost the cakes, and demonstrated how to make a rose.

For the second class meeting, we were instructed to bring in a frosted cake. Mind you, I've never baked a cake before, let alone frosted one. I've frosted cupcakes before (gooped it on, is more like it) but this was very different. A friend who had taken the class before, suggested I use boxed cake mixes for the class. This has helped a lot, and has been a time saver. I also never have to worry about the cakes tasting too weird or breaking apart. The instructor also suggested using a pudding snack as an easy filling between layers. The cakes came out moist and very flavorful. As far as frosting it, well, that's a different story.

Here's my first try:

The instructions were to bring a light blue cake. As my sister told me, it looks more like the top of a hat than anything. I think when I frosted the top, I couldn't figure out how to get the overhang off, so I just tried to blend it in as much as I could. I know now that my frosting also could have been softer, so that would have helped. I tried to do a crumb layer first, which turned out OK. However, I still had a couple of crumbs stuck in the next frosting layer. I've read that two coats of frosting really improve the chances of getting the outside smooth. I've also heard about the Viva towel method. I might try that on my next cake. For this cake, I did what my instructor suggested - warm some water, put your offset spatula in it, wipe it off, then run it lightly over the crusted frosting.

During the class, we had to transfer a rainbow pattern on the cake. This is achieved with some piping gel. Easier said than done. No one in the class, except the instructor, could get the piping gel to transfer to the cake. So, we improvised. One girl ended up making grooves in her cake. I just started piping, so mine was a little crooked. I also had little bits of different colored frosting in each color, since I was using the same frosting bags.

Before you say it, yes, I know rainbows don't have pink. The instructor wanted to show us how difficult it was to get a true red color. They say to start with chocolate frosting first, then use the red gel coloring, but it's still pinky in color.

I took the cake to work the next day, and everyone ate it for breakfast. Only two people knew what was in the frosting, so they didn't eat it - only the cake.

I have to admit that this is a good frosting recipe for decoration purposes. A friend who works in a grocery bakery said that they actually use a similar recipe to frost all their "buttercream" cakes. If you're now having second thoughts about those cakes, just ask the baker what's in the frosting. They may just use real buttercream frosting.

Class Buttercream Icing

Ingredients for stiff consistency icing (Yield 3 cups):

1 cup solid white vegetable shortening
1 tsp Wilton Flavor (Vanilla, almond, or butter)
2 Tbsp milk or water
1 lb pure cane confectioners' sugar (approx 4 cups)
1 Tbsp Wilton Meringue Powder
pinch of salt (optional, I usually omit this)

Directions:

Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.

For medium consistency:
- Add 1 tsp water to each cup of stiff consistency icing

For thin consistency:
- Add 2 tsp water to each cup of stiff consistency icing

Fratelli il gelato - Vienna

2008-09-04T22:37:00.000-07:00

While planning the trip to Eastern Europe, one of the things I wrote on my "to do" list was eat gelato. When I visited Italy a few years back, one of my favorite memories was of us sitting outside a little cafe in Rome, eating gelato in 30° F weather. Yes, I was freezing, and it was about 2 AM. A friend had told me that if I ate nothing else, at least eat gelato, and she was right. Nothing compares to the rich taste. I've tried different places here in the states, but it doesn't seem quite right.

While in Vienna (Wien), our little group stopped near a tram station to get our bearings. Right in front of me stood a brightly lit shop that seemed very busy. I took a peak in the window, and low and behold, there was gelato among a sea of pastries. I interrupted the conversation and asked if anyone wanted to go into the shop with me. No one answered, so I took off by myself and below is what greeted me:

And before you say it, yes, I've been in many pastry shops. I was also obviously a tourist and although I tried to discreetly take these photos, I also had some locals try to point out things to try. I was only in the shop for a few minutes when two friends popped in also. I ended up getting nocciolone. I wasn't sure what flavor it was originally, but since all of the containers were showing little pieces of ingredients, and this one had hazelnuts on it, I figured it was OK. It was great!

I'm glad I picked up a card, because I'm not sure if they have a website (and none is listed on the card). You can find the shop at the following address:

Rotenturmstrasse 24
Ecke Schwedenplatz
1010 Wien
Telephone: +43(53)31998

In case you find yourself there, and not sure what the flavors are, here are some translations:

• Ananas (Pineapple)
• Arancia (Blood Orange)
• Arancio (Orange)
• Bacio (Chocolate & Hazelnut)
• Budino di Riso (Rice Pudding)
• Caffè (Coffee)
• Caramello (Caramel)
• Fragola (Strawberry)
• Fragola-Cocomero (Strawberry-Watermelon)
• Lampone (Raspberry)
• Limone (Lemon)
• Malaga (Rum Raisin)
• Mandarino (Mandarin Orange)
• Melone (Melon)
• Menta Piperita (Peppermint)
• Menta Verde (Mint)
• Miele di Arancio (Orange Honey)
• Mirtillo (Blueberry)
• Mora (Blackberry)
• Nocciola (Hazelnut)
• Noce di Cocco (Coconut)
• Pera (Pear)
• Pesca (Peach)
• Pistacchio (Pistachio)
• Tè Verde (Green Tea)
• Vaniglia (Vanilla)
• Vaniglia Francese (French Vanilla)
• Vaniglia Mandorla (Almond Vanilla)
• Vaniglia Messicana (Mexican Vanilla)

Another Year Goes By

2008-09-04T20:28:00.000-07:00

It's amazing how fast another year can go by. I've tried to update this blog over the last few months. I've gone on trips, tried out new restaurants, and catered some more parties. Alas, my crazy schedule has prevented me from posting. At least...that's what I tell myself. So a few friends and family members have repeatedly told me that I have not written in a while. I'll probably do a couple of posts and hopefully will try to keep this blog updated.

I'll post some pictures of my trip to Eastern Europe (I have some yummy photos of Demel in Vienna) and some party photos. I'm also taking a Wilton Cake Decorating class, so I'll post some pictures of the cakes as the class progresses.

Starting Again

2007-08-26T13:47:00.001-07:00

It's been a long time since I last posted - over a year, actually! A lot has happened since then, but the one major event is that my husband and I bought our first house. It's great, and the best part is our large kitchen!

It was hard to entertain before in our little apartment by the beach. Holidays were a juggling act, with over 20 people coming over for Thanksgiving and Christmas. My prep space was small, and my roasting pan barely fit in our tiny oven. I especially hated our 50's yellow counter tiles, which were very hard to keep clean.

In the new house we have granite counter tops with enough prep space, a place to put my big mixer, and an oven big enough to fit our Thanksgiving turkey. I also have cupboard space now to store all my cooking and baking tools and entertainment stuff.

We've already had quite a few parties - baby showers, BBQ's, potluck dinners, and wine tastings. I've also catered a few parties, and I'll post the pictures in later entries.

It's nice to be back!

Chai-Spiced Almond Cookies

2006-06-04T13:42:00.000-07:00

This sounded like a delicious recipe to try, but alas, I’ve busted my oven. Not sure how I did it, but it’s completely dead. I think it may be the little heat coil, or something else, but I hope I don’t blow my house up, or accidentally gas myself. Anyway, once my oven is fixed, I’m going to make this recipe.

Yield: 22 cookies

Ingredients:

½ cup (1 stick) unsalted butter, room temperature
1-1/3 cups powdered sugar, divided
2 tsp vanilla extract
1 tsp almond extract
¾ tsp ground allspice
¾ tsp ground cardamom
½ tsp ground cinnamon
¼ tsp salt
1 cup all purpose flour
¾ cup finely chopped toasted almonds

Directions:

Preheat oven to 350°F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, and then stir in almonds.

Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.

Chili Dip - Easy Version

2006-05-20T11:58:00.000-07:00

If you want to make an easy and fast chili dip, without having to chop or measure a lot of ingredients, this is for you. This really only serves 1-3 people, depending on how much each person eats. I’ve seen one person hide the bowl and eat the whole thing.

Note: If you don't like green chiles or jalapenos, go ahead and omit them. The heat and flavor of the dip will then depend on the chili you use.

Ingredients:

1 8-oz box cream cheese (preferably Philadelphia Cream Cheese)
1 15-oz can of your favorite brand of chili
1 small can diced green chiles, drained
1 small can diced jalapenos, drained and chopped (do not have to use whole can, add to your taste) OR 1 fresh jalapeno, chopped (again, add to your taste)

Directions:

Add all ingredients to a heatproof bowl, cover. Place in microwave, and heat on high for 2-3 minutes. Stir. Place back in microwave, heat on high for another 2-3 minutes or until cream cheese is fully melted. Stir and serve with tortilla chips.

Chile Con Queso # 2 - Queso con Rajas de Chile

2006-05-20T11:21:00.000-07:00

Yield: 1-¼ cups

Ingredients:

1 cup Asadero, Chihuahua, or Oaxaca cheese, shredded *
4 ounces fresh jalapenos, seeded, and chopped
4 ounces fresh poblanos, deveined and chopped **
¼ cup half & half
2 Tbsp onion, finely chopped
2 tsp ground
½ tsp salt

Directions:

Heat all ingredients over low heat, stirring constantly, until the cheese is melted.

Serve warm with tortilla chips.

*semi-soft, white, Mexican cheese made from cow's milk.
**If this is made with julienned poblanos, it's called "Queso con Rajas de Chile."

Chicken Sandwich with Lemon Tarragon Mayonnaise

2006-03-12T10:02:00.000-08:00

Yield: 4 triangles

Ingredients:

1 roasted chicken leg, skinned and shredded
2 iceberg lettuce leaves, shredded
2 slices bread

For the mayonnaise:
1 egg, yolk only
½ tsp Dijon mustard
1 tsp lemon juice
Vegetable oil
1 tsp fresh tarragon, chopped
Freshly ground black pepper

Directions:

In a small bowl whisk together the egg yolk, mustard and lemon juice. Gradually whisk in enough oil until a thick mayonnaise consistency is formed. Stir in the tarragon and season with pepper.

Spread the lemon tarragon mayonnaise on the bread. Top one piece of bread with the lettuce and chicken. Place the other piece of bread, mayonnaise side down over the top.

Cut into triangles and serve.

Smoked Salmon and Dill Butter Sandwiches

2006-03-12T09:51:00.000-08:00

Yield: 16 triangles

Ingredients:

2½oz softened butter
1 heaped tsp fresh dill, chopped
squeeze of lemon juice
salt and freshly ground black pepper
8 slices white or brown bread
4-8 slices of smoked salmon, depending on size
¼ cucumber, peeled and thinly sliced

Directions:

Mix together the butter, dill and a squeeze of lemon juice. Season with salt and pepper, then spread onto the 8 slices of bread. Place a slice of smoked salmon and some sliced cucumber on top of 4 pieces of bread and top with the remaining slices of bread.

Trim away the crusts and cut each into 4 triangles. Arrange on an elegant platter with some wedges of lemon for decoration.

Petits Pains Au Chocolat

2006-03-12T09:34:00.000-08:00

Yield: 24

Ingredients:

2 sheets frozen puff pastry (one 17.3 oz package), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 Tbsp water (for glaze)
4 3.5 oz bars imported bittersweet or milk chocolate, each cut into six 2x3/4 inch pieces

Sugar

Directions:

Preheat oven to 400°F.

Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down.

Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

Baked French Toast with Pecans

2006-03-11T16:39:00.000-08:00

Yield: 6 servings

Ingredients:

½ cup (1 stick) unsalted butter
½ cup (packed) golden brown sugar
½ cup pure maple syrup
1 cup coarsely chopped pecans

8 large eggs
1 ½ cups half and half
1 ½ tsp ground cinnamon
1 tsp vanilla extract
1 1-lb loaf challah or other egg bread, cut into 1 ¼-inch thick slices

Additional warm pure maple syrup

Directions:

Stir butter, brown sugar, and ½ cup syrup in heavy medium saucepan over medium heat until melted and smooth. Transfer to 13x9x2 inch glass baking dish. Sprinkle pecans over butter mixture.

Whisk eggs, half and half, cinnamon, and vanilla in large bowl to blend. Dip bread slices into egg mixture and arrange in single layer in prepared dish. Pour remaining egg mixture over bread slices in dish. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350°F. Bake French toast uncovered until golden brown and puffed and knife inserted into center comes out clean, about 40 minutes. Cut into 6 pcs. Serve pecan-side up with additional warm maple syrup.

Irish Car Bomb

2006-03-11T16:38:00.000-08:00

Ingredients:

½ pint Guinness
1 oz Jamison
½ oz Bailey's Irish cream

Directions:

Pour Guinness into a pint glass.

Float Baileys on top of Jamison in shot glass

Drop shot glass, carefully, into Guinness

Drink quickly before it curdles

Chicken and Cilantro Bites

2006-02-26T22:50:00.000-08:00

Yield: 30 hors d’oeuvres

Ingredients:

¼ cup soy sauce
¼ cup rice vinegar (not seasoned)
1 lb ground chicken (not breast meat)
1 large egg
½ cup finely chopped fresh cilantro
2 scallions, finely chopped
2 tsp Asian sesame oil
1 tsp salt
¾ cup cornstarch
½ cup vegetable oil

Directions:

Stir together soy sauce and vinegar in a bowl for dipping sauce.

Stir together chicken, egg, cilantro, scallions, sesame oil, and salt with a fork until just blended.

Spread cornstarch in a shallow baking pan. With wet hands form chicken mixture into 1-inch balls, transferring them to baking pan as formed. Wash and dry your hands, then gently roll balls in cornstarch until coated. (Balls will be soft).

Heat ¼ cup vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook half of balls, turning over occasionally, until firm and golden (they will flatten slightly), 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.

Add remaining ¼ cup oil to skillet and cook remaining balls in same manner.

Serve meatballs with dipping sauce.

Mill's Cobb Salad Tower

2006-02-26T22:40:00.000-08:00

Yield: 6 servings

Ingredients:

1 cucumber, peeled, seeded, and diced
1 red onion, peeled and diced
3 hard-boiled eggs, chopped fine
12 roasted tomato halves
2 chicken breasts, cooked, diced into 1-inch cubes
6 ounces of one cheese: blue cheese / crumbled Gorgonzola / cabrales / Stilton
1 avocado, peeled, seeded, and diced
12 leaves Boston bib lettuce
6 strips bacon, cooked crispy and diced

Dressing:

1 cup champagne vinegar
1 clove of garlic, minced fine
1 shallot, minced fine
1-cup extra virgin olive oil
Salt and pepper

Special equipment: Ring mold

- You may also use an empty 12-ounce tomato paste can washed out well if you don’t have a ring mold available.

Directions:

For dressing:

In a bowl, combine vinegar, shallots and garlic. Stir and allow to rest for a few minutes. With a wire whisk drizzle in the oil to emulsify. Season to taste with salt and pepper.

To make tower:

Arrange six chilled plates. Place two lettuce leaves on each plate. Put a ring mold over the lettuce in the center of the plate and press down slightly.

Arrange diced ingredients in layers in the ring mold, on at a time, pressing slight between layers, until there is one of each kind. Carefully remove the ring mold leaving a colorful vertical tower.

Whisk dressing again to re-emulsify. Drizzle dressing over and around the tower. Garnish with a sprig of chervil.

Roasted Red Pepper Aioli

2006-02-26T22:11:00.000-08:00

Yield: 3 cups

Ingredients:

2 cups mayonnaise
1 ½ cups drained canned roasted red peppers, chopped
6 Tbsp minced fresh chives
¼ cup lemon juice
2 Tbsp minced garlic

Combine all ingredients.

Use with Panko-Crusted Crab Cakes

Panko-Crusted Crab Cakes with Roasted Red Pepper Aioli

2006-02-26T22:09:00.000-08:00

Yield: About 144 crab cakes, 6 to 8 pcs per person

Ingredients:

4 ½ lbs shelled cooked crab
1 ½ cups finely diced celery
1 ½ cups minced fresh chives
1 ½ cups mayonnaise
6 large eggs
¼ cup Dijon mustard
1 ½ tsp hot sauce
7 ½ cups panko or fine dried bread crumbs
Roasted pepper aioli (recipe follows)

Directions:

Sort through crab, discarding any shell.

In a large bowl, combine celery, chives, mayonnaise, eggs, mustard, and hot sauce. Mix well. Add crab and 1 ½ cups panko. Stir gently just until mixed.

Put remaining 6 cups panko in a shallow bowl. Shape crab mixture into 144 cakes, each about 2 inches wide and ½ inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart on 12 by 17 inch baking pans.

Bake in batches in a 475° oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to platters. Spoon a dollop of roasted pepper aioli onto each. Serve hot.

Roasted Pepper Aioli

Yield: 3 cups

Ingredients:

2 cups mayonnaise
1 ½ cups drained canned roasted red peppers, chopped
6 Tbsp minced fresh chives
¼ cup lemon juice
2 Tbsp minced garlic

Combine all ingredients.

Chicken / Pork Adobo - Mom's Version - Recipe # 2

2006-02-26T19:32:00.000-08:00

I just found some handwritten recipes between the pages of an old cookbook that my mom let me borrow. I already included a Chicken Adobo recipe on this blog, but this one is slightly different. This one has more vinegar and way more garlic, plus instructions if you want to substitute pork.

Serves: 4 to 6

Ingredients:

1 whole chicken, cut into pieces
½ cup vinegar
½ cup water
1/3 cup soy sauce
10 cloves garlic, smashed
½ tsp ground black pepper
Salt (optional)

** 2 ½ lbs pork can be used instead of chicken for Pork Adobo. Chicken and pork can be used together for Chicken/Pork Adobo. Use 1 lb or 8 pcs of chicken drumstick, and 1 ½ lbs of pork

Directions:

Clean chicken or pork, and put in a large pot. All add ingredients to the meat and cook until it boils. Turn the heat to low, cook for 1 to 1 ½ hours until meat is tender, stirring occasionally. Add salt to taste if necessary.

Serve over rice.

Watercress Sandwiches

2006-02-19T17:39:00.000-08:00

Yields: 16 sandwich quarters

Ingredients:

½ cup watercress springs
¼ cup butter, softened
2 Tbsp finely chopped chives
8 slices large firm white bread, crusts removed
¼ cup fresh parsley leaves
½ 8 oz. package of cream cheese, softened
salt & pepper to taste

Directions:

In food processor, with chopping blade, process watercress and parsley until finely chopped. Add butter, cream cheese, chives, salt and pepper; process until mixture turns green. Spread mixture on half the bread slices and top with remaining slices. Cut each sandwich diagonally into 4 triangles. Place on a tray or plate; cover with slightly damp paper towel and plastic wrap. Refrigerate until serving time.

(See Tea Party)

Herbed Cream Cheese Sandwiches

2006-02-19T17:37:00.000-08:00

Yields: 16 sandwiches

Ingredients:

8 oz. Cream cheese, softened
½ cup lightly packed finely chopped fresh herb leaves (parsley, watercress, basil, chervil, chives or any combination)
1 Tbsp fresh lemon juice
Dash hot pepper sauce
8 slices firm textured wheat bread with crusts removed
Paprika

Directions:

In a mixing bowl combine cream cheese, herbs, lemon juice and hot pepper sauce. Mix well

Spread 2 tablespoons on each piece of bread. Sprinkle with paprika.

Put the slices together to make 4 sandwiches. Cut them diagonally into quarters.

For a decorative addition use a little extra softened cream cheese to spread on the edges of the sandwiches and then roll edges in mixture of chopped herbs.

(See Tea Party)

Cucumber Sandwiches

2006-02-19T17:31:00.000-08:00

Yield: 40 tea sandwiches or 30 fingers

Ingredients:

1 large cucumber, peeled and sliced very thinly
Salt
¾ cup soft butter
2 teaspoons minced fresh garlic
20 slices bread
1 tablespoon lemon juice
1 tablespoon olive oil
Pepper to taste

Directions:

Lightly salt the cucumber slices and place them in a colander to drain for 1 to 2 hours. Then combine the butter and garlic and apply to 1 side of each slice of bread. In a small bowl, stir together the lemon juice, olive oil, and pepper. Add the cucumber slices, coating them well. Arrange the cucumber on 10 of the bread slices, top with the other 10 slices, remove the crusts, and cut into 4 squares or triangles, or about 3 fingers. Serve immediately.

(See Tea Party)

Smoked Salmon Sandwiches

2006-02-19T17:26:00.000-08:00

Yield: 40 tea sandwiches or 30 fingers

Ingredients:

1 cup soft cream cheese
20 slices bread, your choice
1/2 cup capers
12 ounces thin-sliced smoked salmon
Juice of 1 lemon
Black pepper

Directions:

Spread the cream cheese on 1 side of each slice of bread. Dot with capers. Arrange the smoked salmon on 10 of the bread slices and brush with lemon juice. Pepper generously. Top with the other 10 slices, remove the crusts and cut in 4 squares or triangles, or 3 fingers.

(See Tea Party)

Pain Perdu

2006-02-19T17:05:00.000-08:00

Yield: 8 three-inch rounds

Ingredients:

1 lb day-old brioche loaf
Unsalted butter for pan
2 cups milk
2 cups heavy cream
1 cup sugar
1 vanilla bean, split lengthwise and scraped
¼ cup hazelnut liqueur, such as Frangelico
4 large whole eggs
4 large egg yolks

Directions:

Preheat oven to 350°. Trim side and bottom crusts from brioche, leaving top crust intact. Slice brioche ¼ to 1/3 inch thick. Butter a 9x13 inch baking pan. Lay bread pieces in pan so that they overlap slightly, with top crusts visible.

Make custard: In a medium saucepan over medium heat, whisk milk, cream, sugar, vanilla scrapings, and liqueur. Cook until hot but not simmering.

In a large bowl, whisk together eggs and yolks. Whisking constantly, pour 1 cup of the hot milk mixture into eggs. Slowly add remaining milk mixture.

Pour custard over bread, making sure to soak completely. Bake until firm to the touch, about 1 hour. If needed, press bread with a spatula to keep it moist.

Remove from oven. Let cool slightly before cutting into rounds with a 3 inch biscuit cutter. Serve warm.

Boeuf Bourguignon / Beef Burgundy

2006-02-19T16:52:00.000-08:00

Yield: 8 servings

Ingredients:

1 large onion, roughly chopped
2 carrots, roughly chopped
1 head garlic, cloves separated and lightly crushed (unpeeled)
10 sprigs flat-leaf parsley, cut in half, plus 3 Tbsp chopped for garnish
6 sprigs thyme
4 sprigs rosemary
2 dried bay leaves
½ tsp whole black peppercorns
2 Tbsp olive oil
6 ounces salt pork, trimmed of rind and cut into ¼” x 1” pieces
3 lbs beef chuck, cut into 1 ½ to 2” cubes
Coarse salt and freshly ground pepper
3 Tbsp all-purpose flour
3 cups homemade or low-sodium canned beef stock
1 750-ml bottle red wine, preferably Burgundy or another Pinot Noir
1 tsp tomato paste
1 lb frozen pearl onions
½ cup water
1 Tbsp unsalted butter
1 Tbsp sugar
10 ounces large white mushrooms, trimmed and quartered

Directions:

Cut two 12”x 22” pieces of cheesecloth. Lay them on a clean work surface, overlapping each other perpendicularly in the center to form a cross. Pile the chopped onion, carrots, garlic cloves, parsley sprigs, thyme, rosemary, bay leaves and peppercorns in the center.

Gather the ends together to enclose contents completely, and tie the top with kitchen twine. Place in an 8-quart Dutch oven, and set aside.

Preheat oven to 300°. Heat oil in a large skillet over medium heat. Add salt pork, and sauté until brown and crisp, about 7 minutes. Using a slotted spoon, transfer pork to Dutch oven, leaving rendered fat in skillet.

Season beef cubes with salt and pepper. Working in two batches, place beef in skillet in a single layer. Cook until dark brown on all sides, about 6 minutes total.

Using tongs, transfer beef to Dutch oven, reserving fat in skillet.

Whisk the flour into fat in the skillet. Slowly whisk in beef stock, and bring to a simmer over medium heat, stirring frequently until thickened.

Pour mixture into Dutch oven around cheesecloth bundle. Add wine and tomato paste, and season with salt and pepper. Stir to combine. Bring to a boil over high heat. Cover, and transfer to oven. Cook until beef is very tender, about 2 ½ hours.

Remove pot from oven, and transfer cheesecloth bundle to a large sieve set over a bowl. With a wooden spoon, press on bundle to release as much liquid as possible. Discard bundle, and pour accumulated juices into Dutch oven.

Remove beef and pork from Dutch oven. Reserve. Return liquid to a boil over high heat, and reduce to 4 cups, about 10 minutes. Skim surface as needed with a large metal spoon. Reduce heat to low; return beef and pork to Dutch oven.

While sauce is reducing further, set the skillet over high heat. Add the pearl onions, the water, butter, sugar, and a large pinch of salt. Bring to a boil, and reduce heat to medium. Simmer until almost all the liquid evaporates, 5 to 8 minutes. Raise heat to medium-high, and add the mushrooms. Cook, stirring occasionally, until vegetables are browned and glazed, about 5 minutes. Remove from heat. Transfer contents to Dutch oven, and simmer over medium heat until heated through. Adjust seasoning with salt and pepper as desired, and serve at once. Garnish each serving with chopped parsley.

Chocolate and Hazelnut Meringue Cake

2006-02-19T15:39:00.000-08:00

Yield: One 9-inch cake

Ingredients:

10 Tbsp unsalted butter, plus more for pan
All purpose flour, for pan
1 cup hazelnuts (about 4 ounces)
¾ cup firmly packed light-brown sugar
6 large whole eggs, separated, plus 4 large egg whites
12 ounces bittersweet chocolate, melted and cooled, plus 4 ounces roughly chopped (1 cup)
1 Tbsp pure vanilla extract
1 Tbsp rum (optional)
Pinch of salt
1 Tbsp cornstarch
¼ tsp cream of tartar
1 cup superfine sugar

Directions:

Preheat oven to 350°. Butter a 9-by-3-inch springform pan. Line bottom with parchment. Butter parchment, and sprinkle with flour. Tap out excess. Set aside.

Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven. Rub vigorously with a clean kitchen towel to take off skins. Let cool. Roughly chop. Set aside

Make cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla, and rum (if using). Beat until combined. Set aside.

In a clean mixer bowl, combine 6 egg whites and salt. Using the whisk attachment, beat on high speed until soft peaks form, about 2 minutes. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan, and bake 25 minutes.

Meanwhile, make meringue: Combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl. Using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.

Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack. Let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

Portobello Fajitas

2006-02-19T15:15:00.000-08:00

Yield: 4 servings

Ingredients:

2 tsp oil
4 large Portobello mushroom caps
2 medium bell peppers, sliced
1 medium onion, sliced
1 packet (1.12 oz) fajita seasoning
8 lettuce leaves
8 soft taco-sized tortillas, warmed

Serve with: sour cream and cilantro springs

Directions:

Heat 1 tsp oil in each of 2 skillets over medium-high heat. Add mushrooms to one skillet, peppers and onions to the other.

Cook 6 minutes, turning mushrooms and stirring pepper mixture occasionally, until firm tender. Remove mushrooms to cutting board. Stir seasoning and 1/3 cup water into pepper mixture. Cook 1 minute until saucy.

Slice mushrooms. Roll up with peppers and onions in lettuce-lined tortillas.

Wild Rice & Orzo

2006-02-19T15:00:00.000-08:00

Yield: 8 servings

Ingredients:

1 cup each uncooked wild rice and orzo (rice-shaped pasta)
3 Tbsp butter
2 cups chopped onions
1-½ cups thawed frozen green peas
½ tsp each salt and pepper
1/3 cup sliced scallions

Directions:

Cook wild rice and orzo separately as packages direct.

Melt 1 Tbsp butter in a large nonstick skillet. Add onions; cover and cook over medium heat, stirring occasionally, 15 minutes or until tender. Stir in remaining butter, the peas, salt and pepper; cook 1 minute

Drain rice and orzo; pour into serving dish. Stir in onion mixture and scallions.

Mocha Blanca Martini

2006-02-19T14:03:00.000-08:00

Ingredients:

3 oz. Stolichnaya Coffee Vodka (Or any other coffee-flavoured vodka)

1 oz. White Chocolate Liqueur

Directions:

Mix and pour in a chilled cocktail glass. Garnish with a chocolate curl or chocolate truffle.

Marinated Goat Cheese

2006-02-19T12:51:00.000-08:00

Ingredients:

1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh marjoram
1 tsp assorted red, green, and black peppercorns
1 10-oz goat cheese log

Marinade:
2 cups olive oil
2 fresh bay leaves
2 cloves garlic
1 tsp fresh coriander seeds

Directions:

Mince rosemary, thyme, and marjoram. Crush peppercorns and combine with herb mixture on small plate.

Slice goat cheese into 5 rounds. Roll edges of each in herb mixture.

Set goat cheese rounds in the bottom of a container with a tight-fitting lid. Pour in olive oil. Add bay leaves, garlic, and coriander seeds.

Refrigerate, covered, at least 2 days before serving.

Long Island Iced Tea

2006-02-19T12:40:00.000-08:00

Ingredients:

½ ounce vodka
½ ounce gin
½ ounce rum
½ ounce tequila
½ ounce triple sec
¾ ounce fresh lemon juice
½ ounce simple syrup **
4 to 5 ounces of chilled cola

Directions:

Combine all ingredients except soda; stir

Pour into tall glass, top off with cola

If desired, garnish with a slice of lemon

** Simple Syrup recipe:

Traditional recipe is one part water to two parts sugar.

Bring water to a boil, add sugar and stir until dissolved. Remove pan from heat and allow to cool.

Vegetable Stir-Fry with Five-Spiced Fried Tofu

2006-01-08T15:31:00.000-08:00

For a stir-fry, I usually use whatever vegetables I happen to have in my fridge. For this particular dish, I used:

- 1 small can water chestnuts, sliced
- snow peas
- carrots
- baby bok choy
- bean sprouts

I also doubled the following sauce recipe, because I had about 8 cups of vegetables.

¼ cup vegetable broth
2 Tbsp dry sherry or Chinese rice wine
2 Tbsp thin soy sauce
1 Tbsp dark sesame oil
2 tsp cornstarch
½ tsp sugar
¼ tsp freshly ground black pepper

I also added one 8 oz package of five-spiced fried tofu, sliced into thin strips.

Add 2 Tbsp vegetable oil to wok. When hot, add tofu and stir-fry for 2 minutes. Add vegetables and stir-fry for 3 minutes. Add sauce and cook until thickened, stirring constantly. Serve immediately over white or brown rice.

Mrs. Ma's Tofu - Vegetarian

2006-01-05T23:59:00.000-08:00

See non-vegetarian recipe

See product list

Ingredients:

6 cloves garlic, finely minced
¼ pound Smart Ground Veggie Protein Crumbles
1 pound firm tofu / bean curd
Szechwan Marinade / Sauce (recipe to follow)
½ cup vegetable broth
2 whole green onions, minced
1/3 cup chopped cilantro sprigs
2 Tbsp flavorless cooking oil

Szechwan Marinade / Sauce

2 Tbsp dry sherry or Chinese rice wine
1 Tbsp dark sesame oil
1 Tbsp hoisin sauce
1 Tbsp dark soy sauce
1 Tbsp honey
2 tsp Asian chile sauce
2 cloves garlic, finely minced
2 Tbsp finely minced fresh ginger
3 Tbsp minced green onion
2 Tbsp chopped cilantro sprigs

Directions:

** Prep work can be completed up to 8 hours in advance **
Combine garlic and protein crumbles. Drain tofu and cut into 1-inch cubes. Combine all sauce ingredients and vegetable broth. Combine green onions and cilantro. Cover and refrigerate all ingredients until 5 minutes before cooking.

Place wok over high heat. When wok is very hot, add cooking oil.

When oil is hot, add protein crumble / garlic mixture. Stir-fry for two minutes. Add tofu and sauce.

When the sauce comes to a boil, cover the wok. Every 30 seconds, gently stir the bean curd, and then cover the wok again. When the sauce glazes the bean curd, about 2 minutes, stir in the green onions and cilantro.

Serve over white or brown rice.

Mrs. Ma's Tofu

2006-01-05T23:29:00.000-08:00

See vegetarian recipe

See product list

Ingredients:

6 cloves garlic, finely minced
¼ pound ground lamb or pork
1 pound firm tofu / bean curd
Szechwan Marinade / Sauce (recipe to follow)
½ cup chicken broth
2 whole green onions, minced
1/3 cup chopped cilantro sprigs
2 Tbsp flavorless cooking oil

Szechwan Marinade / Sauce

2 Tbsp dry sherry or Chinese rice wine
1 Tbsp dark sesame oil
1 Tbsp hoisin sauce
1 Tbsp dark soy sauce
1 Tbsp honey
2 tsp Asian chile sauce
2 cloves garlic, finely minced
2 Tbsp finely minced fresh ginger
3 Tbsp minced green onion
2 Tbsp chopped cilantro sprigs

Directions:

** Prep work can be completed up to 8 hours in advance **
Combine garlic and lamb / pork. Drain tofu and cut into 1-inch cubes. Combine all sauce ingredients and chicken broth. Combine green onions and cilantro. Cover and refrigerate all ingredients until 5 minutes before cooking.

Place wok over high heat. When wok is very hot, add cooking oil.

When oil is hot, add meat and garlic mixture. Stir fry, pressing meat against the sides of the wok. Cook until the meat breaks apart into individual clumps and is no longer pink, about 90 seconds.

Add tofu and sauce. When the sauce comes to a boil, cover the wok. Every 30 seconds, gently stir the bean curd, and then cover the wok again. When the sauce glazes the bean curd, about 2 minutes, stir in the green onions and cilantro.

Serve over white or brown rice.

Szechwan Marinade / Sauce

2006-01-05T23:22:00.000-08:00

See product list

Ingredients:

2 Tbsp dry sherry or Chinese rice wine
1 Tbsp dark sesame oil
1 Tbsp hoisin sauce
1 Tbsp dark soy sauce
1 Tbsp honey
2 tsp Asian chile sauce
2 cloves garlic, finely minced
2 Tbsp finely minced fresh ginger
3 Tbsp minced green onion
2 Tbsp chopped cilantro sprigs

Directions:

Combine all ingredients.

Use with Mrs. Ma's Tofu (related: Mrs. Ma's Tofu - vegetarian)

Peanut Butter Blossom Cookies

2005-12-30T18:41:00.000-08:00

Yield: 7 dozen cookies

Ingredients:

½ cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup unsalted butter, softened
2 large eggs
3 cups all-purpose flour
1 ½ tsp baking soda
1 tsp baking powder

Additional granulated sugar (about 2 Tbsp)
About 7 dozen Hershey milk chocolate kisses

Directions:

Heat oven to 375° F.

In large bowl, beat ½ cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon.

Stir in flour, baking soda and baking powder.

Shape dough into 1-inch balls. Roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are light brown. After removing from oven, immediately press 1 chocolate candy in center of each cookie.

Remove from cookie sheet to wire rack. Cool completely.

Peanut Butter Cookies - Recipe # 1

2005-12-30T18:03:00.000-08:00

Yield: 3 dozen cookies

- Make sure butter, peanut butter, and eggs are at room temperature before using.

Ingredients:

2 ½ cups flour
½ tsp baking soda
½ tsp baking powder
1 tsp salt
½ lb (2 sticks) unsalted butter
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1-cup extra-crunchy peanut butter
2 large eggs
2 tsp vanilla extract
1 cup roasted salted peanuts, ground in food processor to resemble breadcrumbs, about 14 pulses

Directions:

Adjust oven rack to low center position. Preheat oven to 350° F.

Sift flour, soda, baking powder, and salt in medium bowl. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until it is fully incorporated. Add eggs, one at a time, then vanilla.

Gently stir dry ingredients into peanut butter mixture. Add ground peanuts, stir gently until just incorporated.

Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Press each dough ball with the back of a dinner fork dipped in cold water to make crisscross design.

Bake until cookies are puffed and slightly brown around the edges, but not on top, 10 to 12 minutes (they will not look fully baked).

Cool cookies on sheet until set, about 4 minutes, and then transfer them to a wire rack to cool completely.

Cookies will keep, refrigerated in an airtight container, up to 7 days.

Tiramisu Cookies

2005-12-11T12:24:00.000-08:00

Yield: 14 Cookies

Ingredients:

For cookies:

¼ cup (or 2 oz) butter, at room temperature, diced
½ cup (or 3 ½ oz) caster (superfine) sugar
1 egg, beaten
½ cup (or 2 oz) all-purpose flour

For the filling:

2/3 cup (or 5 oz) mascarpone cheese
1 Tbsp dark rum
½ tsp instant coffee powder
1 Tbsp light brown sugar

For the topping:

3 oz white chocolate
1 Tbsp milk
2 Tbsp chocolate shavings

Directions:

Preheat the oven to 400° F. Line two or three baking sheets with baking parchment.

To make the filling:

Put the mascarpone cheese in a bowl. Mix together the rum and coffee powder, stirring well until the coffee has dissolved. Add the rum and coffee mixture and the sugar to the cheese and mix together well. Cover with plastic wrap and chill until required.

To make the cookies:

Cream together the butter and sugar in a bowl until light and fluffy. Add the beaten egg and mix well. Stir in the flour and mix thoroughly again until well combined.

Put the mixture into a piping (pastry) bag fitted with a ½ in plain nozzle and pipe 28 small blobs on to the baking sheets, spaced slightly apart. Cook for about 6 to 8 minutes until firm in the center and just beginning to brown on the edges. Remove from the oven and set aside to cool.

To assemble the cookies:

Spread a little of the filling on to half the cookies and place the other halves on top. Put the chocolate and milk in a heatproof bowl and melt over a pan of hot water. Take care not to overheat. When the chocolate has melted, stir vigorously to make a smooth spreadable consistency. Spread the chocolate topping evenly over the cookies, and then sprinkle with chocolate shavings to finish.

Spoon Cookies (With Browned Butter)

2005-12-11T10:54:00.000-08:00

(See picture at Epicurious.com – online home of Gourmet and Bon Appetit magazines)

I have never seen a cookie recipe before using browned butter, so this is very intriguing to me. I can’t wait to try it. The recipe suggests waiting 2 days before eating to let the flavor and texture develop. I’m not sure if I can wait that long, but I’ll do my best.

Source: Gourmet Magazine, December 2005, page 150
Adapted from Celia Barbour

Yield: 30 sandwich cookies

Ingredients:

2 sticks (1 cup) cold unsalted butter, cut into pieces
¾ cup sugar
2 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1/8 tsp salt, slightly rounded
1/3 cup fruit preserved (your choice)

Special equipment: a deep-bowled teaspoon (not a measuring spoon)

Directions:

Make dough:

(Note: In the article that accompanied this recipe, the author notes that the pot used to brown the butter shouldn’t be too deep or too broad. She suggests a small saucepan for one stick, and a small stockpot if you are doubling the recipe.)

Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2 to 3 quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.) Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes. Remove pan from sink and stir in sugar and vanilla.

Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop).

Form and bake cookies:

Put oven rack in middle position and preheat oven to 325° F.

Press a piece of dough into bowl of teaspoon, flattening top, then slide out and place, flat side down, on an ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet. Bake cookies until just pale golden, 8 to 15 minutes. Cool cookies on sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.

Assemble cookies:

While cookies cook, heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely.

Spread the flat side of a cookie with a thin layer of preserves. Sandwich with flat side of another cookie. Continue with remaining cookies and preserves, then let stand until set, about 45 minutes. Transfer cookies to an airtight container and wait 2 days before eating.

** Dough can be made 12 hours before baking and chilled, covered. Bring to room temperature to soften slightly before forming cookies, about 30 minutes.

** Cookies keep in an airtight container at room temperature 2 weeks.

Cha Gio (Vietnamese Fried Spring Rolls)

2005-12-10T14:21:00.000-08:00

While I must claim that my mom’s secret recipe for lumpia (Filipino egg rolls) is still my favorite overall, cha gio is a close runner up. These are close in flavor to the ones that my sister and I always order at Pho Hana in Torrance.

Yield: 50 pieces

For Nuoc Cham dipping sauce:

5 ½ Tbsp sugar
¾ cup warm water
¼ cup plus 1 Tbsp Asian fish sauce (preferably from Phu Quoc)
2 Tbsp rice vinegar (not seasoned)
2 tsp fresh lime juice (optional)
2 garlic cloves, minced
2 fresh Thai chiles (2 to 3 inches; preferably red; including seeds) thinly sliced crosswise

For spring rolls:

7 ½ oz very thin bean thread noodles (in small skeins, also known as cellophane or mung bean noodles)
2 oz dried wood ear mushrooms
1 medium shallot
2 garlic cloves
2 cups grated carrots (4 to 5 carrots)
1 lb ground pork shoulder
¼ cup Asian fish sauce (preferably from Phu Quoc)
¼ cup plus 1 tsp sugar
2 ½ tsp black pepper
2 tsp salt
1 lb shrimp in shell, peeled and deveined
25 (8 inch) square frozen spring roll pastry wrappers made with wheat flour, thawed
1 large egg yolk, lightly beaten
About 6 cups vegetable oil

Special equipment: a deep-fat thermometer

Accompaniments: lettuce leaves and fresh mint and cilantro leaves (optional)

Directions:

Make dipping sauce:

Stir together sugar and water until sugar is dissolved. Stir in remaining sauce ingredients, then chill, covered at least 2 hours.

Prepare filling:

Put noodles in a large bowl and cover with hot water by several inches. Soak, pulling noodles apart and stirring occasionally, 10 minutes. Drain noodles and cut into 2 to 3 inch pieces (you should have about 3 cups), then transfer to another large bowl.

Put mushrooms in a bowl and cover with hot water by several inches. Soak 15 minutes. Drain and rinse mushrooms thoroughly, then rinse again. Trim off and discard any hard parts from mushrooms. Finely chop mushrooms. (You should have about 2 cups.) Add to noodles.

Pulse shallot and garlic in a food processor until finely chopped, and then add to noodles along with carrots, pork, fish sauce, sugar, pepper, and salt. Pulse shrimp in processor until coarsely ground. (Do not over process or it will become pasty.) Add shrimp to noodle mixture. Mix with your hands until well combined. Chill filling, covered with plastic wrap, until cold.

Assemble rolls:

Line 2 trays with wax paper. Transfer one fourth of filling to a small bowl and keep remainder chilled, covered. Place 1 wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long sides of 1 triangle nearest you, put 2 Tbsp filling along middle of long edge of triangle, and shape filling into a thin 5 inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges (wrapper will resemble an open envelope.) Dab top corner with yolk, and then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling. Keep trays of rolls chilled, loosely covered, until ready to fry.

Heat 1 ½ inches of oil in a 5 to 6 quart pot over moderately high heat until it registers 365° F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. (Return oil to 365° F between batches). Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes.

To eat, wrap hot or warm rolls in lettuce leaves and tuck in mint and cilantro leaves. Serve with dipping sauce.

** Rolls can be assembled (but not fried) 1 month ahead and frozen, wrapped well in foil. Thaw in refrigerator before frying.

Sauce and filling can be made 4 hours ahead and chilled separately, covered.

Buttery Mulled Cider

2005-12-10T13:40:00.000-08:00

Serves: 8

Ingredients:

½ cup brown sugar
Juice of 1 orange
Juice of 1 lemon
8 cups apple cider
4 whole cloves
2 cinnamon sticks
1 tsp whole allspice
1 stick (1/2 cup) unsalted butter

Directions:

Combine brown sugar, orange and lemon juice, cider, cloves, cinnamon sticks, allspice and half the butter in a large saucepan.

Bring to a boil and simmer covered, stirring occasionally for 30 minutes. Discard whole spices. Pour mulled cider into mugs and float ½ Tbsp of butter on top of each drink.

Red Pepper Stacks

2005-12-10T13:23:00.000-08:00

Yield: 48 pieces

Ingredients:

10 slices pumpernickel bread
2 (12 oz) jars roasted red peppers, rinsed, drained, and patted dry
¼ cup almond slices, lightly toasted
1 (5.2 oz) package garlic-herb cheese such as Boursin, at room temperature
1 Tbsp finely chopped fresh parsley
1 tsp finely grated fresh lemon zest
¼ tsp black pepper

Special equipment: a 1 ½ inch and a 1 ¼ inch round cookie cutter

Directions:

Put oven rack in middle position and preheat oven to 400° F.

Cut 48 rounds from bread with 1 ½ inch cutter. Toast rounds on a baking sheet until crisp, about 10 minutes.

Cut 48 rounds from red peppers with 1 ¼ inch cutter.

Reserve 48 almond slices for garnish, then chop remainder.

Stir together cheese, parsley, zest, black pepper, and chopped almonds in a bowl.

Put ¼ tsp cheese mixture onto each toast, and then top with a pepper round, pressing down lightly. Mound ¼ tsp more cheese mixture onto each pepper round and garnish with an almond slice.

Mulled Red Wine

2005-12-10T13:10:00.000-08:00

Serves: 10

Ingredients:

8 whole cloves
4 whole black peppercorns
4 (3 x ½ inch) strips fresh lemon zest
4 (4 x ½ inch) strips fresh orange zest
4 cups dry red wine (from two 750 mil bottles)
½ cup kirsch or other cherry-flavored brandy
1 ½ cups water
¾ cup sugar
1 (3 inch) cinnamon stick
1 vanilla bean, halved lengthwise

Garnish: cinnamon sticks
Special equipment: a 4-inch square of cheesecloth; kitchen string

Directions:

Put cloves, peppercorns, and zest on cheesecloth, then tie closed to form a bag.

Combine wine, kirsch, water, sugar, cinnamon stick, vanilla bean, and cheesecloth bag in a 4-quart saucepan and bring to a boil, stirring.

Simmer 10 minutes. Serve warm.

Chicken Satay Bites

2005-12-09T18:25:00.000-08:00

Yield: 32 pieces

Ingredients:

2 (6-inch) pita loaves with pockets, each cut into 8 wedges
2 Tbsp vegetable oil
¼ cup crunchy peanut butter
¼ cup chopped fresh cilantro plus 32 whole fresh cilantro leaves
3 Tbsp fresh lime juice
3 Tbsp water
1 Tbsp chopped peeled fresh ginger
½ tsp Tabasco or other hot sauce
¼ tsp salt
2 cups shredded cooked chicken, warm (1/2 lb; preferably dark meat with skin)

Directions:

Put oven rack in middle position and preheat oven to 400° F.

Tear each pita wedge at fold to form 2 triangles. Brush rough sides of pita triangles with 1 Tbsp oil and toast on a baking sheet until crisp and golden, 8 to 10 minutes. Pulse peanut butter, chopped cilantro, lime juice, water, ginger, Tabasco, salt and remaining Tbsp oil in a food processor until combined well but still slightly chunky. Toss chicken with peanut sauce and season with salt. Mound on pita toasts and top with cilantro leaves.

Wasabi Shrimp Crackers

2005-12-09T18:17:00.000-08:00

Yield: 30 pieces

Ingredients:

8 oz cream cheese, softened
3 to 4 tsp wasabi paste (Japanese horseradish paste)
30 (2-inch) thin rice crackers
30 peeled cooked medium shrimp (about 1 lb), halved lengthwise
1 scallion green, thinly sliced

Directions:

Puree cream cheese with wasabi to taste in a food processor until smooth. Mound 1 tsp cream cheese mixture on each cracker and top with 2 shrimp halves. Sprinkle with scallion. Serve immediately.

Olive Tomato Squares

2005-12-09T18:12:00.000-08:00

Yield: 24 pieces

Ingredients:

¼ cup well stirred prepared basil pesto
6 slices firm white sandwich bread, crusts discarded
1/3 cup pitted Kalamata olives, slivered
¼ cup drained oil-packed sun-dried tomatoes, chopped
1 Tbsp chopped fresh parsley

Directions:

Put oven rack in middle position and preheat oven to 400° F.

Spread 2 tsp pesto evenly on each slice of bread, and then quarter each slice.

Toast bread squares on a baking sheet until undersides are golden, about 10 minutes.

Soak olives and tomatoes in warm water to cover 5 minutes, then drain well and toss with parsley. Mound on toasts.

Caramel Pecan Bars

2005-12-08T21:47:00.000-08:00

Yield: 60 bars

Ingredients:

1 box (18.25 ounces) white cake mix
1 ½ cups (3 sticks) butter, melted, divided
3 ½ cups pecan halves
½ cup honey
¾ cup packed brown sugar
¼ cup heavy cream

Directions:

Preheat oven to 350°F. Grease large rimmed baking sheet.

In large bowl, combine cake mix and ¾ cup of the butter, mixing well. Press firmly into prepared pan. Bake 15 minutes, until light golden. Cool 5 minutes on wire rack.

Place pecans round side up over crust. In large saucepan, over high heat, stir together remaining butter, the honey, and brown sugar. Boil 5 to 7 minutes, stirring constantly, until mixture thickens and becomes a caramel color. Remove from heat and carefully stir in cream. Pour mixture over pecans. Bake 156 minutes, until topping is bubbling around sides of pan.

Cool completely in pan on wire rack. Cut into bars and serve.

Thumbprint Cookies - Recipe # 1

2005-12-08T21:30:00.000-08:00

Yield: 1 dozen

Ingredients:

½ cup butter
3 Tbsp powdered sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 cup nuts, finely chopped
8 oz jar strawberry jelly (or other flavor)
Garnish: powdered sugar

Directions:

Cream butter and sugar; stir in vanilla. Add dry ingredients a little at a time until mixed; chill overnight. Roll dough into equal size balls. Place thumbprint in the middle of each, flattening slightly, and fill with jelly.

Bake at 375° F on an ungreased cookie sheet for 15 minutes or until golden. Sprinkle with powdered sugar when cooled.

Sugar Cookies - Recipe # 1

2005-12-08T21:08:00.000-08:00

Ingredients:

1 cup powdered sugar
1 cup sugar
1 cup butter
1 cup oil
2 eggs
1 tsp cream of tartar
1 tsp baking soda
1 tsp salt
4 ¼ cup all-purpose flour
1 tsp vanilla extract

* extra sugar, or colored sugar for dipping

Directions:

Mix sugars, margarine, oil and eggs together. Add dry ingredients and vanilla. Refrigerate until firm. Roll dough into balls and flatten with the bottom of a drinking glass that has been dipped in sugar. Cookies will spread while baking, so do not make dough balls too large. Bake at 350° F for approximately 8 minutes or until edges are slightly brown. Cool slightly on cookie sheet and then remove to rack to cool completely.

Cookie Exchange / Holiday Cookies

2005-12-08T20:36:00.000-08:00

My sister and I are both participating in a cookie-exchange at work, so she asked me to post some recipes here. A few other good sources for holiday cookie recipes, and cookie exchange tips are:

www.christmas-cookies.com

Robin's Christmas Cookie Exchange

Mini Cheesecakes - Experiment # 1

2005-12-08T18:25:00.000-08:00

Here is the result of my first experiment with my new mini cheesecake pan. I believe I was a little overenthusiastic about the Oreo cookie crust.

I used Paula Deen's recipe for Cream Cheese Tarts rather than the one listed on the back of the packaging. I used my co-workers as guinea pigs, and they said it still tasted really good. Paula does warn that you will get a little indent on the top of the cheesecake (usually hidden with toppings). However, I would like the next set of cheesecakes to look like the pictures on the packaging – nice level tops, and creamier-looking.

For the next experiment, I'll try the recipe on the back of the package, and put the pan in a water bath. I'm also going to make the cheesecakes with a graham cracker crust, and also do the variations suggested. Crème brulee looked like a delicious option, as well as the lemon. I also want to eventually try a carrot cake / cheesecake combo that I've had at the Cheesecake Factory. (I have a copycat recipe that I'll post up shortly.)

The cheesecakes were very easy to slide out of the wells (the dowel and the non-stick surface helped). You just need to watch where you place your fingers after extracting the cheesecakes.

Overall, I really like this baking pan. I'm going to also experiment with making mini round brownies, or cakes, and maybe even small bon-bon type goodies. I'll also post those pictures when I get a chance.

Cream Cheese Pound Cake

2005-12-04T17:11:00.000-08:00

Yield: 1 large cake

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package cream cheese, room temperature
3 cups sugar
1 tsp salt
6 large eggs, room temperature
4 tsp vanilla extract
3 cups sifted all-purpose flour

Directions:

Butter and flour 12 cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 5 minutes. Add sugar and salt, beat 10 minutes, occasionally scraping down sides of bowl. Add eggs one at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan.

Place pan in cold oven. Set temperature at 200° F, bake 20 minutes.

Increase temperature to 250° F, bake 20 minutes

Increase temperature to 275° F, bake 10 minutes.

Increase temperature to 300° F, bake cake until tester inserted near center comes out clean, about 1 hour longer.

Cool cake in pan on rack 15 minutes. Turn cake onto rack; cool completely.

(Can be made 3 days ahead. Wrap; store at room temperature)

Pear and Dried Cherry Frangipane Cake

2005-12-04T16:59:00.000-08:00

Ingredients:

Nonstick vegetable oil spray
3 large eggs
2/3 cup plus 2 Tbsp sugar
½ cup extra-light olive oil
1/3 cup whole milk
1 tsp vanilla extract
1 ½ cups plus 1 Tbsp self-rising flour
2 large pears, peeled, cored, cut into ½ inch cubes
1 1/3 cups dried tart or Bing cherries

1 7-ounce tube almond paste
1 tsp ground cinnamon
Powdered sugar

Directions:

Preheat oven to 350° F. Spray 8 x 2 ½ inch springform pan with nonstick spray. Line pan bottom with parchment paper; spray parchment. Using electric mixer, beat 2 eggs, 2/3 cup sugar, oil, milk, and vanilla in large bowl until smooth. Add 1 ½ cups flour; beat just until combined. Stir in pears and cherries. Transfer batter to prepared pan. Smooth top.

Crumble almond paste into medium bowl; add cinnamon, 1 egg, 2 Tbsp sugar, and 1 Tbsp flour. Using electric mixer, beat mixture just until blended. Spoon atop cake batter.

Bake cake until tester inserted into center comes out with small moist crumbs attached, about 1 hour 20 minutes. Run knife around pan to loosen cake. Remove pan sides. Peel off paper. Transfer cake to plate; sprinkle with powdered sugar. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely. Cover; let stand at room temperature.)

Chocolate-Pecan Tart

2005-12-04T16:43:00.000-08:00

Yield: 10 servings

Ingredients:

Crust:
1 2/3 cups all purpose flour
¼ cup sugar
¼ cup slivered almonds
10 Tbsp (1 ¼ sticks) chilled unsalted butter, cut into ½ inch cubes
1 large egg, lightly beaten

Filling:
2/3 cup sugar
3 Tbsp light corn syrup
1 1/3 cups whipping cream
4 ounces imported milk chocolate, chopped
1 Tbsp honey
2 cups chopped pecans (about 8 ounces), lightly toasted

3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Directions:

For Crust:
Blend flour, sugar, and almonds in processor until nuts are finely ground. Using on/off turns, cut in butter until coarse meal forms. Add egg; blend just until dough forms. Gather dough into ball; flatten into disk, wrap in plastic, and chill 1 hour.

Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 10-inch diameter tart pan with removable bottom and trim edges. Refrigerate crust 1 hour.

Preheat oven to 375° F. Bake crust until golden brown, about 17 minutes.

For Filling:
Stir sugar and corn syrup in heavy small saucepan over medium-high heat until sugar dissolves. Boil mixture without stirring until syrup turns golden brown, swirling pan occasionally and brushing down sides often with wet pastry brush, about 4 minutes. Stir in 1 cup whipping cream (mixture will bubble vigorously). Stir until any caramel bits dissolve. Remove mixture from heat. Place milk chocolate and honey in medium bowl. Pour caramel over and whisk until chocolate is melted and mixture is smooth. Stir in chopped pecans. Transfer filling to crust. Chill until set, about 4 hours.

Place bittersweet chocolate in small bowl. Bring remaining 1/3 cup cream to boil in small saucepan over medium-high heat. Pour over bittersweet chocolate; stir until melted and smooth. Pour chocolate mixture evenly over tart.

Refrigerate until firm, about 1 hour. (Can be made 1 day ahead; keep refrigerated.)

Cut tart into wedges and serve.

The Definitive Mashed Potato with Roasted Garlic (Tweaked Recipe)

2005-12-04T16:13:00.000-08:00

** Original recipe by Michael Chiarello. As posted on www.foodnetwork.com; Episode # MO1A11

After I served this, I couldn’t believe how quickly it disappeared. You can also eat this without any gravy. It stands up very well by itself. On a side note, I didn’t follow the exact recipe, as I just couldn’t force myself to add all that butter and olive oil.

I also failed to notice that although the recipe instructs to roast 1 lb of garlic, the recipe only calls for 1 Tbsp of the actual garlic paste created. I ended up chucking the whole thing into the potatoes. Believe me…it was still amazing.

I also searched and searched a few grocery stores for Yukon Gold potatoes, but they were only stocking huge bags of Russet potatoes. Sigh…but of course, I started shopping the night before Thanksgiving, so not much can be said about that.

On another note, I also used about 3 lbs of Russet potatoes, since 2 lbs didn’t seem to be enough. The recipe also instructs you to soak the potatoes overnight. I did this step, but I’m not sure yet if you actually need to do this with the Russet potatoes. When I try the recipe again, I’ll omit this step, and post my findings on this entry.

You might want to also adjust the heavy cream ratio, as the end product seemed to be a little more fluid than I thought it would be (even after adding more potatoes).

I’ll have to experiment more with this recipe because I do like the taste, but think it can be made without all the excessive olive oil, cream, and butter.

(Update 26-Dec-2005: I made this again for Christmas lunch, and this time I used 4-5 lbs of Yukon Gold potatoes. I followed the same steps (and same mistakes, but purposely) as in the original post, and everything came out great. The mashed potatoes came out fluffier.)

Ingredients:

For the Garlic Paste:
1 lb whole garlic heads
½ cup pure olive oil
Gray sea salt and freshly ground pepper (didn’t have sea salt, so I used Kosher salt instead)

For the Mashed Potatoes:
2 lbs Yukon Gold potatoes (I used 3 lbs of russet potatoes)
3 sticks unsalted butter, at room temperature (I used only a total of 1/3 cup butter)
1 Tbsp garlic paste (I used all of the garlic paste created from 1lb of garlic heads)
1 ½ cups heavy cream, or more to taste (I used 1 ½ cups only, but could have used less)
Sea salt, preferably gray sea salt, and freshly ground black pepper (again, Kosher salt)
½ to 2/3 cup extra-virgin olive oil (I omitted this)

Directions:

Start with the roasted garlic: Preheat the oven to 350° F.

Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe sauté pan over medium heat. Add garlic, cut sides up, and sate for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. (Note: Since I’m only assuming that roasted garlic means garlic that has turned a caramel color, and with a mellow, sweet flavor, I roasted it longer than 15 minutes. This timing might be correct with a professional or convection oven, but since I have neither, I have no idea).

Remove garlic from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.

For the potatoes: (Another note: Since you will need to remove the skins as noted later in these directions, save yourself some trouble and remove the skins before cubing). Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

Cornbread Stuffing With Sausage & Apples

2005-12-04T15:02:00.000-08:00

I made this stuffing for Thanksgiving, and plan to make it again for our holiday potluck at work (I'll post a picture after). ** Picture posted 05-Jan-2006 **

Instead of chicken broth, I used turkey broth (2 turkey wings, water, salt, and an onion boiled together). Although the apples were slightly crunchy, I was looking for a more significant bite. I plan to either add chopped water chestnuts or regular chestnuts to the mix next time I make it.

Instead of using a saucepot, I also used a paella pan to get a large crunchy surface.

Yield: 8 cups

Ingredients:

1 lb bulk Italian sausage, sweet or hot
½ cup butter,
1 large Spanish onion, chopped
4 fibs celery, chopped
2 Granny Smith apples, peeled, cored and diced into ½ inch cubes
1 Tbsp rubbed sage, crumbled
1 tsp thyme leaves, chopped
4 cups cornbread croutons
4 cups white bread croutons
2 ½ cups chicken broth

Directions:

Preheat oven to 375° F.

Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375° F for 30 to 40 minutes.

Pickled Onions

2005-12-03T16:25:00.000-08:00

Serve with Pork Baked in Banana Leaves (Cochinita Pibil)

Ingredients:

2 large red onions, thinly sliced
2 cups distilled vinegar
1 tsp salt
1 tsp dried oregano

Directions:

Place onions in large heatproof bowl. Pour enough boiling water over onions to cover, let soak 1 minute. Drain; rinse with cold water. Return onions to bowl. Whisk vinegar, salt, and oregano in small bowl to blend. Pour over onions. Cover and refrigerate overnight, stirring once or twice. Drain before serving.

Pork Baked in Banana Leaves (Cochinita Pibil)

2005-12-03T16:11:00.000-08:00

Ingredients:

2 3.5 ounce packages achiote paste*
½ cup orange juice
¼ cup olive oil
¼ cup fresh lime juice
6 large garlic cloves
2 tsp dried oregano
1 ½ tsp ground cumin
1 tsp salt
1 tsp coarsely ground black pepper
½ tsp ground cloves
½ tsp ground allspice
½ tsp ground cinnamon
¼ tsp cayenne pepper
3 ½ lbs boneless country-style pork shoulder spare ribs
2 fresh banana leaves*

Warm corn tortillas
Pickled Onions (recipe to follow)

* Achiote paste and fresh banana leaves are available at Latin American markets.

Directions:

Combine achiote paste, orange juice, olive oil, lime juice, garlic, oregano, cumin, salt, pepper, cloves, allspice, cinnamon, and cayenne pepper in blender; puree until marinade is smooth. Pour marinade into large dish. Add pork in single layer and turn to coat. Let marinate 2 hours at room temperature.

Preheat oven to 375° F. Unfold 1 banana leaf. Run 1 side of banana leaf over gas flame 30 seconds to soften. Line 13x9x2 inch glass baking dish with banana leaf. Pour pork and marinade into lined dish. Run second banana leaf over direct flame to soften. Cover pork with second banana leaf, tucking in around edges. Wrap entire dish with aluminum foil. Bake pork until very tender, about 2 hours 45 minutes (Can be made 2 days head. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm, covered, in 350° F oven for 30 minutes.)

Serve pork with warm tortillas and pickled onions.

Pickled Onions

Ingredients:

2 large red onions, thinly sliced
2 cups distilled vinegar
1 tsp salt
1 tsp dried oregano

Directions:

Place onions in large heatproof bowl. Pour enough boiling water over onions to cover, let soak 1 minute. Drain; rinse with cold water. Return onions to bowl. Whisk vinegar, salt, and oregano in small bowl to blend. Pour over onions. Cover and refrigerate overnight, stirring once or twice. Drain before serving.

Whole Wheat Gingerbread Pancakes

2005-12-03T16:09:00.000-08:00

Makes about 14

Ingredients:

2 cups whole wheat flour
1 ½ tsp baking soda
1 ½ tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp salt
¼ tsp ground cloves
1 12-ounce can frozen apple juice concentrate, thawed
½ cup water
¼ cup (1/2 stick) margarine, melted
2 large eggs

Additional margarine, melted

Apple Butter
Pure maple syrup

Directions:

Whisk first 6 ingredients in large bowl to blend. Whisk apple juice concentrate, ½ cup water, ¼ cup margarine, and eggs in medium bowl to blend. Add to dry ingredients; whisk batter just until blended.

Heat heavy large griddle over medium-high heat; brush with some margarine. Working in batches, pour batter by 1/3 cupful onto griddle, spacing 2 inches apart. Cook until pancakes are golden brown, about 30 seconds per side. Transfer pancakes to plates. Repeat with remaining batter, continuing to brush griddle with margarine as needed.

Serve pancakes immediately with apple butter and maple syrup.

Pumpkin Cheesecakes with Cranberry-Caramel Sauce

2005-12-03T16:01:00.000-08:00

Ingredients:

1 8-ounce package cream cheese, room temperature
1 1/3 cups sugar
1 large egg
¼ cup canned pure pumpkin
¼ cup crème fraiche or sour cream
1 Tbsp whipping cream
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
8 purchased individual graham cracker tart shells
¾ cup water
1 cup fresh or frozen cranberries

Directions:

Preheat oven to 325° F. Using electric mixer, beat cream cheese and 1/3 cup sugar in large bowl until smooth. Add egg and beat until smooth. Mix in pumpkin, crème fraiche, cream, cinnamon, nutmeg, and ginger, scraping down sides of bowl occasionally.

Place 8 tart shells on baking sheet. Divide filling among tart shells. Bake until filling is set in center, about 20 minutes. Cool completely. Cover and refrigerate until cold, about 3 hours (can be made 1 day ahead. Keep refrigerated.)

Combine remaining1 cup sugar and ¼ cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, swirling pan occasionally and brushing down sides of pan with wet pastry brush. Add cranberries and remaining ½ cup water (caramel will bubble vigorously.) Reduce heat to medium and continue cooking until caramel bits dissolve, stirring constantly, about 2 minutes. Cool caramel to room temperature. (Can be made 1 day head. Cover and refrigerate. Bring to room temperature before using.)

Carefully push cheesecakes out of foil molds; transfer to plates. Spoon sauce over and serve.

Spiced Pecans

2005-12-03T15:46:00.000-08:00

Ingredients:

1 lb pecans
1 tsp peanut or vegetable oil
1 tsp salt, or to taste
2 tsp sugar
¼ tsp cayenne pepper
½ tsp freshly ground black pepper
½ tsp ground coriander seed
½ tsp dry mustard

Directions:

Preheat oven to 300° F.

Place pecans in a mixing bowl. Drizzle oil around sides of bowl and toss thoroughly to coat the nuts evenly.

Mix salt, sugar and spices in a small bowl and sprinkle the mixture over the nuts, stirring constantly.

Spread pecan halves in a single layer on a baking sheet and place them in the oven. Bake 5 to 7 minutes, or until well toasted.

Remove from oven and allow nuts to cool completely.

Spiced nuts will keep for several days in a sealed container.

Wedding Day - Cocktail Hour

2005-12-03T14:53:00.000-08:00

The photographer from my wedding just sent us the link for the finished photographs. I asked him to take photos of the hors d'oeuvres that were served at the cocktail hour, at the Ritz-Carlton, Lake Las Vegas.

Unfortunately, he didn't get a photo of the crab cakes or tomato and mozzarella focaccia bites, as everyone gobbled them up as soon as the servers came.

(All photos copyrighted by John Morris Photography. Used with permission)

Smoked salmon roulette on potato blini and tabico caviar

Pickled cucumber and vegetable rice paper roll with sweet chili sauce

Indonesian chicken satay with peanut sauce

Spicy tuna and ginger tartare in savory cones

Aztec Sluggers

2005-12-02T19:02:00.000-08:00

Yield: 2 drinks

Ingredients:

1 cup freshly brewed strong coffee
¼ cup bourbon
½ oz (1 Tbsp) Kahlua or other coffee-flavored liqueur
2 oz finely chopped bittersweet chocolate (not unsweetened)
6 Tbsp heavy cream
1 tsp sugar

Directions:

Heat coffee, bourbon, Kahlua, chocolate, and 2 Tbsp cream in a 1 to 1 ½ quart heavy saucepan over low heat, whisking constantly, until chocolate is melted, about 1 to 2 minutes (Do not let boil)

Whisk remaining ¼ cup cream with sugar until it holds soft peaks.

Divide coffee mixture between 2 large mugs, and then top with whipped cream

Green Salsa

2005-11-18T09:58:00.000-08:00

I am, at this moment, gobbling down the meal that was provided by our breakfast club at work.

One co-worker brought an egg concoction made with sautéed green onions and broccoli, seasoned with poultry seasoning, salt and pepper. She also added
half and half to make the eggs fluffy. Wrapping the eggs in a warm tortilla, and adding cheese and salsa, my co-workers are quickly emptying the crockpot.

This salsa recipe is delicious, spicy, and simple to make. My co-worker said that if your salsa turns out too hot, you can cut it with a chopped, fresh red tomato.

Ingredients:

5 tomatillos
5 dried jalapenos
salt & pepper

Directions:

Boil tomatillos and jalapenos together until soft, about 15 minutes. Blend together, and season with salt and pepper to taste.

Another co-worker suggested that for a more smoky taste, replace the dried jalapenos for roasted ones. Boil the tomatillos first, then add the roasted jalapenos before blending.

Another Surprise

2005-11-17T22:04:00.000-08:00

Over the last two weeks, I have been perusing our registry to see what other items we had not received for our wedding. I had even stopped by the Williams Sonoma store to see what other goodies I could pick up in preparation for my first Thanksgiving dinner.

While in the store, I was instantly drawn to their large cabinet full of knives. Although we had not yet received the knives we registered for, and even with a rather large gift certificate burning a hole in my purse, I just could not bring myself to buy the block of Henckels knives that I had been drooling over for months. I eventually resigned myself to waiting until they went on sale during Christmas.

When I came home from work today, there was yet another box at my doorstep. It's been almost a month since our wedding, so I assumed it was a delivery for my husband's business. When I turned the box over, and saw the Williams Sonoma tag, it felt like waking up on Christmas Day. Well, sort of.

I ran inside, and ripped off the now-familiar, yellow pineapple paper. I can only assume the large metallic objects hiding inside rivaled the glow from my face as it lit up in a smile.

My knives! At long last! Never again was I in danger of chopping off my fingers with my huge Chinese cleaver. Don't get me wrong - it's great for smashing garlic into oblivion, or chopping a chicken in half with one vicious swipe. I just missed that smooth-as-butter feel while cutting a tomato that normally happened with a real knife. With Thanksgiving coming up, I also wanted nice clean cuts of turkey, rather than shredded turkey.

Anyway, I'm looking forward to breaking them in. I'll have to bake something for the couple that gave it to us (along with sending them a nice thank you note). Thanks T & G!!

Standing Rib Roast with Rosemary-Thyme Crust

2005-11-17T21:41:00.001-08:00

8 servings

Ingredients:

1 9-lb to 9 ½ lb standing beef rib roast (about 4 ribs), all but thin layer of fat trimmed
¼ cup Dijon mustard
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme

32 fresh baby carrots, green tops trimmed to 1 inch, peeled
16 large shallots, peeled

3 tbsp butter
3 tbsp all purpose flour
3 ½ cups Zinfandel Beef Stock (recipe follows)

Directions:

Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over beef. Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere (Can be prepared 1 day ahead. Cover and refrigerate)

Position rack just below center of oven and preheat to 450°F. Roast beef uncovered 15 minutes. Reduce oven temperature to 325°F. Roast beef 1 hour, 30 minutes. Remove from oven. Spoon off all but 2 tablespoons drippings. Add carrots and shallots to pan. Turn vegetables to coat with drippings; sprinkle with salt and pepper. Roast beef and vegetables about 55 minutes longer, stirring vegetables occasionally, until thermometer inserted into center of beef registers 125°F for medium rare. Transfer beef and vegetables to platter, tent loosely with foil to keep warm.

Discard drippings from roasting pan. Place over 2 burners on stovetop over medium heat. Add butter to pan and melt. Add flour; whisk until smooth and just beginning to color. About 5 minutes. Whisk in stock. Boil until sauce thickens slightly, whisking often, about 10 minutes. Season sauce to taste with salt and pepper. Serve beef with vegetables and sauce.

Zinfandel Beef Stock

Makes about 3 ½ cups

Ingredients:

2 tbsp vegetable oil
3 ½ to 4 lbs meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank)
2 cups chopped onions
2/3 cup chopped carrots
2/3 cup chopped celery
3 quarts cold water
1 cup zinfandel or other hearty red wine
4 large fresh thyme sprigs
3 large fresh parsley sprigs
¼ tsp whole black peppercorns

Directions:

Heat oil in large pot over medium-high heat. Add beef bones; sprinkle with salt and pepper. Sauté until deep brown, turning occasionally, about 15 minutes. Using tongs, transfer bones to bowl. Add onions, carrots, and celery to pot. Sauté until deep brown, about 10 minutes. Return bones and any juices to pot. Add 3 quarts cold water, wine, and next 3 ingredients. Bring to boil. Reduce heat to medium-low and simmer until reduced to 3 ½ cups liquid, about 3 hours. Strain stock into bowl. Refrigerate uncovered until cold, at least 4 hours.

Can be made 3 days ahead. Cover; keep chilled.

Spoon off fat before using stock.

Zinfandel Beef Stock

2005-11-17T21:40:00.000-08:00

Makes about 3 ½ cups

Ingredients:

2 tbsp vegetable oil
3 ½ to 4 lbs meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank)
2 cups chopped onions
2/3 cup chopped carrots
2/3 cup chopped celery
3 quarts cold water
1 cup zinfandel or other hearty red wine
4 large fresh thyme sprigs
3 large fresh parsley sprigs
¼ tsp whole black peppercorns

Directions:

Heat oil in large pot over medium-high heat. Add beef bones; sprinkle with salt and pepper. Sauté until deep brown, turning occasionally, about 15 minutes. Using tongs, transfer bones to bowl. Add onions, carrots, and celery to pot. Sauté until deep brown, about 10 minutes. Return bones and any juices to pot. Add 3 quarts cold water, wine, and next 3 ingredients. Bring to boil. Reduce heat to medium-low and simmer until reduced to 3 ½ cups liquid, about 3 hours. Strain stock into bowl. Refrigerate uncovered until cold, at least 4 hours.

Can be made 3 days ahead. Cover; keep chilled.

Spoon off fat before using stock.

Mississippi Pecan Pie

2005-11-17T20:51:00.000-08:00

Ingredients:

For the pie shell
1 cup plain flour
4 tbsp butter
2 tbsp superfine sugar *
1 egg yolk

For the filling
5 tbsp golden syrup (can use maple syrup)
1/3 cup dark brown sugar
4 tbsp butter
3 eggs, lightly beaten
½ tsp vanilla extract
1 ¼ cups pecans

Directions:

Place the flour in a bowl. Dice the butter, and then rub it into the flour with your fingertips until the mixture resembles breadcrumbs (or pulse with a food processor). Stir in the superfine sugar, egg yolk and about 2 tbsp cold water. Mix to a dough and knead on a lightly floured surface until smooth.

Roll out the pastry and use it to line an 8 inch fluted pie tin. Prick the base, then line with greaseproof paper and fill with beans or pie weights. Chill for 30 minutes in the fridge. Preheat the oven to 400°F

Bake the pastry blind (without filling) for 10 minutes. Remove the paper and beans / weights and continue to bake for 5 more minutes. Reduce the oven temperature to 350°F

To make the filling, heat the syrup, dark brown sugar, and butter in a saucepan until the sugar dissolves. Remove from the heat and cool slightly. Whisk in the eggs and vanilla extract and stir in the pecans.

Pour into the pre-baked pie shell and bake for 35-40 minutes, until the filling is set.

Serves 4-6

* If you cannot find superfine sugar, make your own by pulsing granulated sugar in a food processor until powdery.

Chicken Casserole

2005-11-14T08:15:00.000-08:00

Here's another great potluck dish. My co-worker made it in a standard
casserole.

Ingredients:

2 packages cooked vegetables (asparagus, broccoli, or green beans)
4-5 chicken breasts, cooked and boned; meat in large pieces
2 cans mushroom soup
2/3 cup mayonnaise
1 teaspoon lemon juice
1/2 cup grated Cheddar cheese
1/2 to 1 cup buttered bread crumbs

Directions:

Combine soup, mayonnaise, and lemon juice. Set aside

Layer vegetables on bottom of dish, then layer chicken. Spread soup,
mayonnaise, and lemon juice combination on top. Then layer cheese and
bread crumbs next. Bake at 350 degrees for 30-40 minutes.

Chaba Thai Bay Grill

2005-11-13T00:24:00.000-08:00

Tonight was "date night" with my husband, so we decided to try out Chaba Thai Bay Grill in Redondo Beach. Driving by this restaurant on the weekends, we were curious as to how the food was, since the parking lot always seemed to be packed. My husband has been to Thailand (a few weeks before the Tsunami hit), so he wanted to see how the food compared to what he had already experienced.

It is a beautifully decorated restaurant, with splashes of burnt orange and yellow, and Thai tapestries. The serving girls and seat benches are adorned with Thai silks, and bamboo and chinese lantern flowers line the walkways.

Forgoing the usual Thai iced coffee, my husband selected a bottle of Singha. A barley malt beer, it is very popular in Thailand. The restaurant also has a full bar and a decent wine list, offering wines by the glass or by the bottle.

To start out the meal, we selected the Crab Roll Deluxe. Stuffed with crab, tofu, Chinese sausage, eggs, and vegetables, it was supposed to be wrapped in a soft egg roll wrapper and steamed. Unfortunately, the wrapper was a little tough, so I wonder if they forgot to steam it.

(Note: I was able to take pictures of succeeding dishes. However, in order not to be obnoxious and blind fellow diners, I opted not to use the flash on my digital camera. Bad idea. Those pictures came out horrible. I will update this entry with new pictures after I visit the restaurant again - in the daytime.)

For our main dishes, we opted for the standard Pad Thai and Panang Curry with a side of jasmine rice. Since there were only two of us, we could not justify ordering more dishes. Besides, I wanted to save room for dessert.

At some other Thai restaurants I have tried, the Pad Thai is a rubbery mess, with oversized noodles, and a bland sauce base. Chaba's is an exception. It was a generous serving with plenty of chicken and bean sprouts, and had a very flavorful tamarind sauce. You can also order this dish with shrimp, if desired. (Chicken - $9.50; Shrimp - $12.00)

The Panang Curry ($9.25) was spicy, but not overly so, and you could really taste the lemongrass notes. Other restaurants use potatoes or carrots as fillers, but Chaba's had a surprising amount of chicken in the little dish it was served in. There was also a great amount of sauce that was soaked up by the jasmine scented rice.

If you want something other than the standard Panang Curry, opt instead for the Curry of the Day. They also have a variety of other seafood dishes, such as "Wok'N Roll Clams and Mussels" that is served with chili and basil. The restaurant also serves "Crazy Wok Stir Fried", which consists of varying vegetable dishes that can be made with your choice of pork, beef, chicken, shrimp or tofu.

After the main courses, I was quick to accept the server's offer of the dessert menu. However, on this aspect, I was disappointed. I was looking forward to having Khao Neow Ma-Muang, which is a delicious concoction of sweet rice, topped with coconut cream, and sliced fresh mangos. Instead, I found a selection of desserts that are not normally found on a Thai menu - one example being Boston cream pie.

I did see a dessert titled "Homemade Coconut Ice Cream" that was accompanied by coconut rice and Thai fruits. However my server assured me it was not the same as what I was looking for. She did go on to say that they serve Khao Neow Ma-Muang when mangos are in season. I wanted to tell her that here in California, especially in the South Bay, mangos are always accessible - you just need to know where to look (hint: Asian markets).

Since I did not want to give up on the idea of dessert, my husband settled on the Boston cream pie, and I chose the vanilla coconut flan. The flan was swimming in a light caramel, and was surrounded by rings of chocolate sauce. It had a velvety smooth consistency, much like a cream brulee. The Boston cream pie was decent, decorated with a grid of chocolate sauce and dusted with cocoa powder.

All in all, the food was excellent, although some dish prices are on the high end. We made reservations although it was still early when we arrived. However, the tables filled up quickly, so if you do not want to wait, I suggest you make a reservation if you want to dine after 7:30 PM.

Location: 525 S. Pacific Coast Highway, Redondo Beach, CA 90277
Phone: (310) 540-8441
Fax: (310) 540-9353

website: www.chabarestaurant.com

menu: lunch / dinner

map: location (Google Maps)

Lunch: Mon-Fri, 11:30 AM - 3:00 PM.
Sat - Sun, 12:00 PM - 3:30 PM

Dinner: Sun-Thur, 5:00 PM - 10:00 PM
Fri-Sat, 5:00 PM - 10:30 PM

Happy Hour: Mon-Thur, 5:00-7:00 PM

** Complimentary valet parking offered
** Free delivery within 2.5 miles of the restaurant

Mini Round Cheesecakes

2005-11-12T23:21:00.000-08:00

This Mini Cheesecake Pan originally caught my eye as I was updating our wedding registry with Williams Sonoma. Although we received most of the items from our registry, this item did not find its way home to our cupboard.

Wandering around the Williams Sonoma store today, I ran across the Mini Crumbcake Pan. This item was another late addition to our registry list, but was not purchased. As it seemed to be the only one on the shelf, I was trying to make the decision on whether or not to buy it. As I leaned down to grab the box, I noticed a smaller one behind it. Lo and behold...there was the Mini Cheesecake Pan.

Talking to the cashier, she told me that it had been on backlog for quite a while, and that she was waiting to buy one herself. Maybe they do not do inventory checks that often? If I need to buy another pan, I may have better luck buying direct from their website.

This nonstick pan features a removable disk in the base of each well, with an accompanying dowel that will help in the unmolding of each cheesecake. A basic recipe for the cheesecake is printed on the back of the box, as well as some possible variations.

I've been running through my cheesecake recipes to see which one I'd like to miniaturize. When I normally make mini cheesecakes for parties, it involves fruit toppings and a basic recipe. I'll need to experiment, so it looks like I'll be heading to the store tomorrow for some supplies. I'll try to post some pictures after the cheesecakes are decorated.

Updated:
08-Dec-05 - Experiment # 1

Adjustable Pastry Board

2005-11-06T22:19:00.000-08:00

Just came across this pastry board at the Sur La Table website. It can adjust to 1/8", 1/4", 3/8" and 1/2". I already have enough gadgets, but I might have to put this on my Christmas wishlist.

Thanksgiving Meal

2005-11-06T22:15:00.000-08:00

Before I got married, my husband would go see his family, and I would see mine.

His Thanksgiving celebration was a small family affair unless he joined his larger extended family of cousins, aunts and uncles. My Thanksgiving would consist of a smorgasbord of food that would start early the day before.

My sisters and I would find ourselves at the long table in the kitchen, elbow deep in lumpia (Filipino version of an egg roll) filling. I would find my eyes watering not only from the general merriment, but also from the five pounds of onions my mother would insist on chopping with her latest TV gadget. My grandmother would be at the other end of the table, pounding garlic in a mortar and pestle. She would curse the little yapping dogs that always seemed to be underfoot.

I can close my eyes now, and smell the pineapple and brown sugar that would be used for the large ham in the oven. I can hear the constant tapping on the Lechon roast as my father tries to sneak a taste when my mother is not looking. I can feel my chair vibrating as the sound on the TV increases with the appearance of yet another family member. At this point, I might wonder if my father is going deaf, or if he's just trying to drown out the ruckus.

This is what I experience, year after year. My mom is the central focus of all holidays, especially on Thanksgiving. She is the key to all the good food in our family. We have learned a lot of recipes over the years, but of course, nothing tastes the same. Ahhh...but we are getting close.

This year, my husband's parents will be in Paris. They want to travel more as they get older, and they are getting a great deal since it is the off-season. The children are grown and they can fend for themselves. A few years ago, they were in another part of Europe and my parents were in San Francisco (along with most of my family). Alas, I was left behind since I was on-call for work. That year, we found ourselves at a local diner, ordering bland food. Never again.

This year, my husband's two sisters will be joining us for Thanksgiving. My mother told me I should just ask everyone over to their house. For reasons only obvious to myself, that would not be a good idea. So, I will arrange our little folding table in the living room, drag out my mismatched plates, and try to figure out how I can fit a Turkey into my little oven.

At least I can still go to my mom's house the night before for the all-night food preparation. I can get some last minute pointers, and sneak a taste of what I would be missing. My only consolation is that my mom will always be my mom...she'll save a plate for me, or she'll try to send me home the night before with half the Thanksgiving meal. Believe me, there's no saying "no" to that.

Homemade Turkey Stock

2005-11-06T17:00:00.000-08:00

Ingredients:

2 teaspoons vegetable oil
1 turkey neck
1 turkey heart
1 turkey gizzard
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrot
8 cups cold water
2 (14-ounce) cans fat-free, less-sodium chicken broth
½ teaspoon dried thyme
¼ teaspoon black peppercorns
3 parsley sprigs
1 bay leaf

Directions:

Heat oil in a large stockpot or Dutch oven over medium-high heat. Chop neck, heart, and gizzard into 2-inch pieces; add to pan. Cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and carrot; cook 4 minutes or until tender, stirring frequently. Stir in the water and broth; bring to a boil. Add thyme, peppercorns, parsley, and bay leaf. Reduce heat, and simmer 2 hours. Strain the mixture through a sieve over a large bowl; discard solids. Cool to room temperature. Cover and chill overnight. Skim the solidified fat from surface, and discard fat.

Yield: 7 cups (serving size: 1 cup).

Source: Cooking Light, November 2003, page 96

Sausage and Mushroom Stuffing

2005-11-06T16:58:00.000-08:00

Ingredients:

5 cups (1-inch) cubed white bread (about 7 [1-ounce] slices)
5 cups (1-inch) cubed white bread (about 7 [1-ounce] slices)
1 pound turkey Italian sausage
Cooking spray
1 teaspoon vegetable oil
3 cups finely chopped onion
1 ½ cups finely chopped celery
1 (8-ounce) package presliced mushrooms (about 2 cups)
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 teaspoon dried rosemary
½ teaspoon dried marjoram
½ teaspoon black pepper
1/3 cup chopped fresh parsley
1 ½ cups Homemade Turkey Stock (recipe follows)

Directions:

1.) Preheat oven to 250°.
2.) Place bread in a single layer on 2 baking sheets. Bake at 250° for 1 hour or until dry. Set aside
3.) Remove casing from sausage. Cook the sausage in a large nonstick skillet coated with cooking spray over medium heat until browned, stirring to crumble. Place sausage in a large bowl.
4.) Heat oil in pan over medium heat. Add the onion, celery, and mushrooms; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat; stir in thyme and the next 4 ingredients (thyme through pepper). Add the onion mixture, bread, and parsley to sausage; toss gently to combine. Add Homemade Turkey Stock, and stir until moist.
5.) Increase oven temperature to 350°.
6.) Spoon the bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 20 minutes or until top is crusty.

Yield: 12 servings (serving size: about 3/4 cup).

Source: Cooking Light, November 2003, page 98

Homemade Turkey Stock

Ingredients:

2 teaspoons vegetable oil
1 turkey neck
1 turkey heart
1 turkey gizzard
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrot
8 cups cold water
2 (14-ounce) cans fat-free, less-sodium chicken broth
½ teaspoon dried thyme
¼ teaspoon black peppercorns
3 parsley sprigs
1 bay leaf

Directions:

Heat oil in a large stockpot or Dutch oven over medium-high heat. Chop neck, heart, and gizzard into 2-inch pieces; add to pan. Cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and carrot; cook 4 minutes or until tender, stirring frequently. Stir in the water and broth; bring to a boil. Add thyme, peppercorns, parsley, and bay leaf. Reduce heat, and simmer 2 hours. Strain the mixture through a sieve over a large bowl; discard solids. Cool to room temperature. Cover and chill overnight. Skim the solidified fat from surface, and discard fat.

Yield: 7 cups (serving size: 1 cup).

Source: Cooking Light, November 2003, page 96

1951 Martini

2005-11-06T16:26:00.000-08:00

Ingredients:

1 Part(s) Gin
1 Splash Orange Liqueur
1 Garnish Green Olive (or orange twist)

Instructions:

Rinse glass with orange liqueur. Add the Gin and olive (or orange twist).

Source: Martinis 101

White Horseradish Sauce

2005-11-06T15:54:00.000-08:00

Makes about 1 ¼ cups

Ingredients:

1 cup sour cream
3 tablespoons finely grated peeled fresh horseradish (1 oz; use small teardrop-shaped holes of a box grater)
1/8 teaspoon black pepper

Directions:

Stir together sour cream, 1 ½ tablespoons horseradish, and pepper. Taste sauce, then add more horseradish as desired. Let stand, covered, at room temperature at least 1 hour (for flavors to develop).

Sauce can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.

Source: Gourmet Magazine, April 2004, page 141

Krups Panini Press

2005-10-30T20:33:00.000-08:00

My husband and I received this Krups Panini Press as a wedding present. I have to say it is one of my favorites. I have already used it five times over the last week-and-a-half, since we've received it.

I have not yet used any particular recipes that were featured in the accompanying cookbook. I relied on my memory of sandwiches served in restaurants. There were some suggestions on how to layer the sandwiches, and I followed those guidelines.

I have used it to grill chicken breasts, pork chops, grilled veggies, and of course paninis. Grilling the meats and veggies only took three to four minutes, and I was able to get dinner prepared very quickly. The machine cooks the food evenly, and quickly, and creates beautiful grill marks.

I believe the only setback is that the grilling plates are not removable. The grill does have a nonstick grilling surface, but it is a little difficult to clean between the narrow grill ridges. I have resorted to laying a soaked paper towel on the grill and closing the lid. This forces the paper towel into the ridges, and helps to soak up anything left there.

All in all, it's a great product, and I will probably even give one as a Christmas present to a certain sister, to ensure she won't borrow (and keep) mine. =)

Countdown to "W" Day at Commander's Palace

2005-10-19T23:43:00.000-07:00

I can't believe it! This past week has gone by so quickly. I only have two more days before my wedding day. I should be getting ready for bed, but here I am...typing away on a blog entry.

I'm so excited about where my smaller reception will be at - Commander's Palace in Las Vegas. If the name sounds familiar, you guessed correctly. The Brennan family that owns the original one in New Orleans, also owns and runs the Las Vegas restaurant. They have a great recipe list on their website.
For the main courses, we're serving:

1) Pecan Crusted Fish that is crowned with Champagne poached jumbo lump crabmeat with crushed corn sauce and roasted pecans

2) Black Angus Filet Mignon that is Creole spiced and grilled, served over truffled buttermilk mashed potatoes, caramelized onions, smoked mushrooms and tasso marchands de vin

These will be followed by Creme Brulee. We opted out of having a wedding cake due to the small number of guests. We are planning to have one for our larger reception here in L.A. To also go along with the food, we're having a traditional Creole band play the music during the reception.

We're not having appetizers at Commander's Palace, because we were obligated to have some sort of reception at the Ritz Carlton, Lake Las Vegas. So, we're having hors d'ouvres and cocktails there at the hotel, then off we go to the strip. Even so, the cocktail hour should also have some appetizing tidbits:

Indonesian chicken satay with peanut sauce

Pan seared Dungeness crab cake with mango aioli

Spicy tuna and ginger tartare in savory cones

Smoked salmon roulette on potato blini and tabico caviar

Pickled cucumber and vegetable rice paper roll with sweet chili sauce

Red teardrop tomato and mozzarella focaccia

I have asked my photographer to take some photos of the food displayed so I can post them on our wedding website, and this blog. He already does this for various magazines. I'll probably take some of my own photos and post them here as well.

(Updated 03-Dec-2005: photos of the hors d'oeuvres can be seen on the post "Wedding Day - Cocktail Hour")

I can't wait!!

Luvdalot Graphics & Design

2005-10-17T21:00:00.000-07:00

Website

Linkware

Back to Food / Beverage Templates - Free

Autumn Apple Harvest

After Dinner

Apple Pie Harvest

Another Day

Autumn Greetings

Blessings

Cottage By The Sea

Essential Ingredients

Baking Basics

Bear Picnic

Java Time

Goodies

Fruits & Flowers

Herbs & Spices

Relax & Enjoy

Setting the Mood

Soup for Two

Remembrance

My Window

Soup From Scratch

Strawberry Delight

The Finer Things

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Miz Graphics

2005-10-17T20:40:00.000-07:00

Website

Linkware

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Coffee

Elegance

Jolt

Melon

Full Moon Graphics

2005-10-17T20:15:00.000-07:00

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Coffee

Kitty Cooks

Tacky

Dotty's Diner

2005-10-16T21:36:00.000-07:00

Website

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Apple Barrel

Back Cajun

Country Kitchen

Garlic

Kitchen 2

Kitchen Bear

Country Home

Dot's Kitchen

Olive Oil

Pineapple

Fall Harvest

Strawberry

Veggie

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Jolie Web Graphics

2005-10-16T21:30:00.000-07:00

Website

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Coffee Talk

Thanksgiving Harvest

Iron & Ivy Designs

2005-10-16T21:21:00.000-07:00

Website

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Picnic in the Park

Joyful Heart Designs

2005-10-16T21:04:00.000-07:00

Website

Linkware definition

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Apple

Breakfast

Cake

Sandwiches

Food / Beverage Templates - Free

2005-10-16T21:03:00.000-07:00

When I first started my blog, I used the basic templates that Blogger offered. I then stumbled upon Moxie Design Studio's website, and I knew the appearance of my blog needed more work. My only problem was that I was still in the beginning stages of learning html. Designing my own template turned out to be a real hassle. Hence, I went in search of one that was already designed and had all the code already figured out.

Well then...three months later...after much hair-pulling, and head-banging against the wall, I still couldn't make up my mind. I believe I went through four changes. I even went so far as to offer money to the wonderful designers at Moxie Design Studio to create a new template. Alas, they are so busy working on commercial projects, they are unable to devote any time to my little blog.

Oh well...If you find yourself in a similar situation, I hope these links will help you. There are many talented people out there willing to offer their designs for free. However, please give credit and link back to them.

Dotty's Diner

Full Moon Graphics

Iron & Ivy Designs

Jolie Web Graphics

Joyful Heart Designs

Luvdalot Graphics & Design

Miz Graphics

Food / Beverage Templates - $$$$

2005-10-16T20:03:00.000-07:00

Christmas / Hanukkah / Kwanzaa / Winter Solstice Recipes

2005-10-11T17:46:00.000-07:00

Drinks

Aztec Sluggers

Buttery Mulled Cider

Mulled Red Wine

Main

Standing Rib Roast with Rosemary-Thyme Crust

Sides

Cornbread Stuffing with Sausage and Apples

Definitive Mashed Potato with Roasted Garlic (Tweaked Recipe)

Sausage and Mushroom Stuffing

Soup / Stock / Condiments

Homemade Turkey Stock

White Horseradish Sauce

Zinfandel Beef Stock

Sweets / Snacks

Caramel Pecan Bars

Peanut Butter Blossom Cookies

Peanut Butter Cookies - Recipe # 1

Russian Tea Cakes / Mexican Wedding Cakes

Spiced Pecans

Spoon Cookies (With Browned Butter)

Sugar Cookies - Recipe # 1

Thumbprint Cookies - Recipe # 1

Tiramisu Cookies

Thanksgiving Day Recipes

2005-10-11T17:09:00.001-07:00

Homemade Turkey Stock

Mississippi Pecan Pie

Sausage and Mushroom Stuffing

Standing Rib Roast with Rosemary-Thyme Crust

Stuffing / Dressing Recipes

2005-10-11T17:09:00.000-07:00

Cornbread Stuffing With Sausage and Apples

Sausage and Mushroom Stuffing

Drink Recipes

2005-10-11T16:09:00.000-07:00

1951 Martini

Aztec Sluggers

Buttery Mulled Cider

Irish Car Bomb

Long Island Iced Tea

Mocha Blanca Martini

Mulled Red Wine

Butters, Chutneys, Sauces, Spreads, Salsa, etc

2005-10-10T19:08:00.001-07:00

Green Salsa

Olivada Spread

Orange-Honey Butter

Roasted Red Pepper Aioli

Szechwan Marinade / Sauce

White Horseradish Sauce

Sandwich Recipes

2005-10-10T19:08:00.000-07:00

Muffuletta

Spiced Pulled Pork Sandwiches

Tea Sandwiches (See Tea Party)

Chicken Sandwich with Lemon Tarragon Mayonnaise

Cucumber Sandwiches

Herbed Cream Cheese Sandwiches

Smoked Salmon and Dill Butter Sandwiches

Smoked Salmon Sandwiches

Watercress Sandwiches

Orange-Honey Butter

2005-10-10T19:03:00.000-07:00

Store in the refrigerator for up to 2 weeks.

Ingredients:

1/2 cup butter, softened
1/2 cup honey
1/2 tsp grated orange rind

Directions:

Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.

Yield: 1 1/4 cups (serving size: 1 tsp)

Pumpkin Biscuits with Orange-Honey Butter

2005-10-10T18:53:00.000-07:00

Ingredients:

2 cups all-purpose flour
3 Tbsp sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 cup chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
1/2 cup canned pumpkin
Cooking spray
1/4 cup Orange-Honey Butter (recipe follows)

Directions:

1) Preheat oven to 450°.

2) Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.

3) Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; kneed light 5 times. Roll dough to about 1/2 inch thickness. Cut into 12 biscuits with a 2 1/2 inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake at 450° for 11 minutes or until golden. Serve warm with 1/4 cup Orange-Honey Butter.

Yield: 12 servings (serving size: 1 biscuit and 1 tsp butter)

Orange Honey Butter:

Store in the refrigerator for up to 2 weeks.

Ingredients:

1/2 cup butter, softened
1/2 cup honey
1/2 tsp grated orange rind

Directions:

Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.

Yield: 1 1/4 cups (serving size: 1 tsp)

Pissaladiere Tartlets

2005-10-10T18:38:00.000-07:00

French onion, anchovy, and olive pie in miniature form

Ingredients:

1 tbsp olive oil
10 cups thinly vertically sliced onion (about 4 medium)
1/4 tsp salt
3 canned anchovy fillets, chopped
1/4 cup balsamic vinegar
1 tsp chopped fresh thyme
1/4 cup nicoise olives, pitted and chopped
24 (1/2-ounce) slices very thin white bread (such as Pepperidge Farm)
Cooking spray
1/4 tsp fresh thyme leaves

Directions:

1) Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and saute 10 minutes. Stir in salt and anchovies; saute 10 minutes. Stir in vinegar and chopped thyme. Reduce the heat to medium-low; cook 3 minutes or until liquid is absorbed; stirring frequently. Stir in olives. Cook to room temperature.

2) Preheat oven to 375 °.

3) Trim crusts from bread; reserve crusts for another use. Lightly coat both sides of bread with cooking spray. Place 1 slice into each of 24 miniature muffin cups, pressing bread into pan to form cups (bread tips will stick up). Bake at 375 ° for 10 minutes or until dry and golden. Carefully remove the bread cups from pan; cool on a wire rack. Spoon 1 heaping Tbsp onion mixture into each bread cup. Sprinkle evenly with whole thyme leaves.

Yield: 12 servings (serving size: 2 tartlets).

Source: Cooking Light, Novemeber 2003, page 114

Tofu Recipes

2005-10-09T23:51:00.000-07:00

Mrs. Ma's Tofu

Mrs. Ma's Tofu - Vegetarian

Vegetable Stir-Fry with Five-Spiced Fried Tofu