Thank you Mum and Dad!

My parents got me a double boiler for Christmas! ^_^

Christmas Presents

After much debate on how to cheaply send quite a few of my friends Christmas presents, I finally decided on attempting to make some chocolate bars. I bought some molds and went to work.


I have a TREMENDOUS addiction to S'mores anything. My favorite desserts include S'mores ice cream sandwiches and S'mores cupcakes. So... sorry friends, out of some slight self interest, I made you S'mores chocolate bars (and horded several for myself). However, making a chocolate candy bar by tempering some chocolate, melting some marshamallow and opening a box of graham crackers to make these creations seemed too simple and involved enough to be considered a present. To bump up the challenge, I decided to make my own marshmallow fluff. Other than that, I pretty much just followed the recipe from Not So Humble Pie.

Some thoughts: I think I made the chocolate bar too thick. You couldn't really taste the marshmallow and graham cracker.  Ah well, I have no qualms about making them again. ^_^

Merry Christmas!

Christmas Dinner

Happy Holidays All!

I realized recently that I have not been keeping my blog up-to-date. (Again!) My New Year's resolution is to post about my experiments ASAP. I've gotten into a bad habit these past few months of choosing gaming over logging these fun-time cooking adventures.

Lots of firsts for me this Christmas. Number one: I made prime rib. Number two: I made a yule log. What the hell was I thinking?! Not all is lost! It all came out amazing... and you couldn't see the cracks in my yule log which is always a plus.

Things to do if I attempt these recipes again: 1) Get a new oven. 2) Get a new oven. Ok, I should explain... Our oven does not keep an even temperature in addition to not actually being the correct temperature. This made (at the very least) the yule log way too difficult.

The spread: prime rib with an herb paste, potatoes, glazed carrots, green beans with bacon, and french onion soup. If the holiday gathering is small, I am inclined to make the prime rib again (purely financial reasons). The potatoes were good, nothing fancy; just cooked in the drippings from the roast. Green beans were pretty standard (well, for Southern green beans). The carrots are now a required side dish at any holiday meal. Thankfully, they are super simple to make.  The French onion soup recipe was different from my previous one, but I like the recipe I had previously posted better. This one was good... just not great.

As far as the desserts go for flavor, the gingerbread cake... is a must try! It was fantabulous!  I made it with a vanilla bean cream cheese frosting. The yule log was very tiramisu-like in flavor. Although, I am inspired to try filling it with different creams. This will also give me opportunity to practice baking and rolling the actual cake (without cracking it). I want to try a hazelnut cream as well as a peppermint cream. If anyone has any tips on not cracking the cake when rolling it, let me know.

Herb-Roasted Prime Rib & Potatoes

 Glazed Carrots with Bacon and Pecans

 Bittersweet Chocolate Yule Log

Classic Gingerbread Cake

Thanksgiving Dinner

Thanksgiving was pretty good again this year. We used the same turkey recipe as the last few years. I did vary up the side dishes a bit: broccoli and cheese casserole and cauliflower gratin. I also tried making stuffed mushrooms, but they didn't have a very good flavor. I will definitely make the broccoli and cheese casserole again, but the cauliflower needs something better. It was very bland (granted they look gorgeous).

 Stuffed Portobello Mushrooms with Spinach and Goat Cheese

Cauliflower Gratin

Broccoli and Cheese Casserole

However, I did make this amazing pumpkin-bourbon cheesecake. I think I ate 3/4 of it. Sooo delicious. Definitely an autumn dessert winner. Granted, I didn't homogenize the cream cheese enough and I did over bake it a smidge (I had a nasty crack on the top).

Pumpkin-Bourbon Cheesecake with Graham-Pecan Crust

Autumn Cupcakes

I had been promising my lab that I would make them cupcakes for quite a few weeks (not to mention they make the best guinea pigs). I wanted to try out some fall cupcakes. There are two flavors that scream "autumn" to me: caramel apple and pumpkin spice.

Group meetings are never better than when one has a cupcake. Dull data becomes interesting. (Granted, that's probably the early afternoon cupcake sugar rush as opposed to the data becoming more interesting.) I did make an interesting observation: the men preferred the pumpkin spice, whereas the women preferred the caramel apple. Take that as you will, but possibly consider that when making either of these cupcakes for a gathering.

You can find the recipes here: caramel apple cupcakes & pumpkin spice cupcakes. I did make the pumpkin graham crackers that Cupcake Project lists for the pumpkin spice cupcakes, but instead of putting them on top, I crumbled them up on the frosting.

Note: I seem to have lost the caramel apple cupcake recipe, as soon as I find it, I will edit this post.

Edit: I have found the recipe! I had to dig through the internet until I found it, but I found it nonetheless! It was on the Cupcake Friday Project. Enjoy!

I've decided I'm sick to death of just copying/pasted really tasty recipes that I find. I want to actually start commenting on them, devising my own recipes... I don't want this to just be an index of recipes that I happen to enjoy. (Granted, when I'm at the store and I know what I'm having for dinner, I do like being able to pull up my blog to figure it out.)

On that note, Thanksgiving just passed. I tried out some new recipes. I will be sure to post them in the next few days.

Love you all!

Lentil Soup

Rating: 4 of 5 

Notes: It's a smidge on the spicy side, I'd like it to be more lentil soup. 

Ingredients:

•     3 slices bacon (about 3 ounces), cut into 1/4-inch pieces
•     1 large onion , chopped fine (about 1 1/2 cups)
•     2 medium carrots , peeled and chopped medium (about 1 cup)
•     3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
•     1 teaspoon ground cumin
•     1 teaspoon ground coriander
•     1 teaspoon ground cinnamon
•     1/4 teaspoon cayenne pepper
•     1 can diced tomatoes (14 1/2 ounces), drained
•     1 bay leaf
•     1 teaspoon minced fresh thyme leaves
•     1 cup lentils (7 ounces), rinsed and picked over
•     1 teaspoon table salt
•     Ground black pepper
•     1/2 cup dry white wine
•     4 1/2 cups low-sodium chicken broth
•     1 1/2 cups water
•     1 1/2 teaspoons lemon lime juice
•     3 tablespoons minced fresh cilantro leaves

Directions:

1. Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic, cumin, coriander, cinnamon, and cayenne; cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
2. Puree 3 cups soup in blender until smooth, then return to pot; stir in lemon juice and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons cilantro and serve, garnishing each bowl with some of remaining cilantro.

America's Test Kitchen - Free Cooking Lesson

So ordinarily America's Test Kitchen charges for everything. However, right now they are offering a free lesson for knife skills. It's a series of web videos with some useful tips and tricks and only takes about 30 minutes.

Been awhile

I know I just posted quite a few recipes today and I wanted to apologize to my readers for not having posted anything since July. It's been very go-go-go with my fiance starting school, deadlines at work, and I also picked up the management of another website in my off-time. Hopefully these recipes make up for my absence and I hope all is well in your kitchens.

May you always see the bottom of your dishes...

Simple Lasagna

Rating: 5 of 5


Notes: No boil noodles are heaven-sent.


Ingredients

    Tomato-Meat Sauce

•      1tablespoon olive oil
•     1 medium onion , chopped fine (about 1 cup)
•     6 medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)
•     1 pound meatloaf mix or 1/3 1/2 pound each ground beef chuck, ground veal, and ground pork
•     1/2teaspoon table salt
•     1/2teaspoon ground black pepper
•     1/4cup heavy cream
•     1 can (28 ounces) tomato puree
•     1 (28-ounce) can diced tomatoes , drained

    Ricotta, Mozzarella, and Pasta Layers

•     15 ounces ricotta cheese (whole milk or part skim), 1 3/4 cups)
•     2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
•     1/2 cup chopped fresh basil
•     1 large egg , lightly beaten
•     1/2 teaspoon table salt
•     1/2 teaspoon ground black pepper
•     12 no-boil lasagna noodles from one 8- or 9-ounce package
•     16 ounces whole milk mozzarella , shredded (4 cups)

Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
4. Assemble first lasagna layer according to illustrations below. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.

Cornflake-Crusted Pork Nuggets

Rating:  5 of 5

Ingredients
Pork

• 10 oz pork tenderloin
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 3 cups corn flakes cereal (crushed)
• 4 tbsp butter  

Glaze 

• 2 tbsp minced red onion
• 1 tbsp minced garlic
• 1 tbsp olive oil
• 1/4 cup Seville orange marmalade
• 1-2 tbsp fresh lime juice
• 1 tsp minced fresh chives

Directions

1. Preheat oven to 450 degrees. Place a baking sheet on a rack inside the oven as it preheats.
2. Cut tenderloin in half lengthwise, then cut halves into ten 1-2 inch pieces. Pat pieces dry with a paper town and season pieces with salt, pepper, and granulated garlic.
3. Place flour, eggs, and cornflakes into three separate shallow dishes. Toss pork pieces in flour to coat, dip into egg, then dredge in corn flakes.Brush each piece of pork with butter.
4. Remove the baking sheet from the oven. Transfer pork pieces to the baking sheet and return to the oven. Bake until golden.
5. For the glaze, saute onion and garlic in oil until softened (2 minutes). Stir in marmalade and lime juice. Simmer until glaze thickens. Remove from heat; stir in chives. Serve glaze over pork.

Honey Hazelnut Cupcake with Gianduja Gelato

Rating: 3 of 5

Note: I could have done this cupcake without the cupcake; the only part I was truly in love with was the gelato... and it was to die for. The cupcakes were more muffin than cupcake. The ganache frosting was also pretty tasty. However, for this dessert, the gelato takes the cake.

Gianduja Gelato
Ingredients

• 1 ½ cups toasted hazelnuts
• 1 cup whole milk
• 2 cups heavy cream
• ¾ cup sugar
• ¼ teaspoon sea salt
• 3 1/2 oz. chopped milk dark chocolate + ½ oz. semisweet dark chocolate
• 5 large egg yolks (I used about 5 ½- 6 egg yolks; the amount you use affects the creaminess of the texture.)
• 1/8 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees Fahrenheit. Bake the hazelnuts for 10-12 minutes, stirring them 1-2 times in between. Snap one hazelnut in half. If it is light golden brown, the hazelnuts are done. Use a warm kitchen towel to rub the hazelnut skins off (don’t worry if you can’t take them all off).
2. Warm milk with 1 cup cream, sugar, and salt in saucepan. Remove from heat and add chopped hazelnuts. Cover and steep for one hour.
3. Put milk chocolate pieces in a large bowl, heat the last cup of cream in a saucepan until it starts to boil. Pour cream over chocolate and stir until chocolate is melted and smooth. Place a mesh strainer over the bowl.
4. Pour the hazelnut-infused milk through the strainer into a medium saucepan, squeeze the hazelnuts with your hands to get as much flavor as possible and discard the hazelnuts.
5. Warm the hazelnut-infused mixture. Whisk the egg yolks in another bowl and gradually pour the hazelnut mixture into the egg yolks. Whisk constantly and scrape the warm egg yolks into the saucepan.
6. Stir the mixture over medium heat and scrape the bottom when you stir. When the mixture is ready, it will thicken and coat the wooden spoon/spatula. Pour custard through strainer and stir into milk chocolate mixture. Add vanilla and cool over an ice bath.
7. Chill and make your ice cream according to the ice cream maker manufacturer’s instructions.

Honey Hazelnut Cake
Ingredients

• 12 tablespoons sugar
• 2/3 cup flour
• Pinch of salt
• 2-3 teaspoons baking powder (Adjust according to how light you want your cake to be.)
• 6 eggs
• 1 cup hazelnuts
• 5 tablespoons unsalted butter
• 6 tablespoons honey

Directions

•     Preheat oven to 360 degrees F.
•     Sift flour and blend with sugar, salt, and baking powder.
•     Gradually add the eggs and stir.
•     Chop the hazelnuts and incorporate them into the dough.
•     Melt the butter and honey and pour this into the dough.
•     Bake for approximately 25 minutes if you are making cupcakes.

Chocolate Honey Ganache Frosting
Ingredients

• 1 cup heavy cream
• 1 cup 60%+ dark chocolate
• 4-7 teaspoons honey (Adjust to taste.)

Directions

1. Melt the chocolate over a bain-marie (double boiler), or by placing it in a bowl over a small pan of simmering water. You can microwave it in 20 second intervals, but melting it over a stove is faster.
2. Warm the heavy cream in a saucepan until scalding (just before it boils).
3. Slowly add the heavy cream to the chocolate in small increments and mix. Aim for an emulsion of the cream and chocolate. I prefer to use a silicone spatula to mix.
4. Add in the honey and stir to combine.
5. Leave for 2-3 hours at room temperature until it is stiff enough to frost.

Smores Ice Cream Cupcakes

Update (2012-03-06):
Made these for my friend's birthday, but used a different marshmallow ice cream recipe. This one turned out much better.

Rating: 5 of 5

Note: The graham cracker crust didn't have a solid enough consistency, they all broke and crumbled by the next day. The ice cream on its own was also lacking in flavor, but the marshmallow really popped when put on the cupcake. Some improvements to be worked upon for next time, but flavor wise... they were perfect. They were all gone by the end of the next day.

Marshmallow Ice Cream
Ingredients:

•     2 C half and half
•     1 10-oz. bag of large marshmallows
•     2 C heavy cream
•     2 T vanilla extract

Directions:
In a large pot, combine half and half with marshmallows. Cook over medium heat, stirring frequently until marshmallows have completely melted. Remove from heat and let cool briefly. Then place in fridge to cool for 20-30 more minutes, until chilled and slightly thickened.

In the meantime, whip heavy cream until you have soft peaks. Fold into cooled marshmallow mixture and add vanilla extract. Stir until everything is combined. Place in ice cream maker and follow manufacturer’s directions for making ice cream.


Graham Cracker Crust
Ingredients:

•     2 C graham cracker crumbs
•     1/4 C sugar
•     8 T unsalted butter, melted
•     Pinch of salt

 Directions:

1. Line 2 cupcake pans with paper liners (you’ll need around 24 crusts total if you want to make a bottom and top for each cupcake). Preheat oven to 350° F.
2. In a small bowl, mix together graham cracker crumbs, sugar, melted butter and salt with a fork. Drop around 1 1/2 tablespoons of the mixture into each cupcake liner and press down firmly. Bake for about 5-10 minutes (until edges of crust are golden). Remove from oven and set half aside. Leave oven set at 350° F and prepare cupcake batter.

Chocolate Cupcakes
Ingredients:

•     1 C + 1 T sugar
•     14 T unbleached all-purpose flour*
•     7  T unsweetened cocoa powder*
•     3/4 t baking powder
•     3/4 t baking soda
•     1/2 t salt
•     1 large egg
•     1/2 C milk
•     1/4 C vegetable oil
•     1 t vanilla extract
•     1/2 C boiling water

 Directions:

1. Sift together sugar, flour, cocoa powder, baking powder, baking soda and salt. Stir lightly with a fork to combine. In a mixing bowl, combine egg, milk, vegetable oil and vanilla extract. Combine dry and wet ingredients and mix on low speed for a minute, then medium speed for 1-2 more minutes, scraping the sides of the bowl in between if needed. Add boiling water and mix just until combined. (Note: The batter will be very thin at this point.)
2. Pour 1/4 cup of batter on top of half of the crusts (mine were a little over 3/4 full). Bake for 15-18 minutes, or until tops are firm and toothpick inserted in the centers comes out clean. Let cool completely.

To assemble:
Slice the rounded top off of the cupcakes to level them. Place a small scoop of ice cream on top and flatten with the back of a spoon. On top of the ice cream, place one of the baked graham cracker crusts. Enjoy quickly or place in the freezer until you do!

Strawberry Cake

Happy Birthday Dad!

Rating: 4.5 of 5

Note: It had a little bit too much lemon zest for me..


Strawberry Cake

Ingredients:
Butter
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 large eggs, beaten


Directions:
- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Prepare the cream cheese frosting (recipe below); frost as desired and refrigerate until ready to serve.


Cream Cheese Frosting
Ingredients:
1 8oz package of cream cheese, softened
1 stick of butter, softened
1 tsp. vanilla
~ 3 2 cups (approx. 1 box) confectioners sugar (powdered sugar)
1 TBL milk (if needed)



Note: I also added some pureed strawberries, about 1/4 cup liquid.

Directions:
-  Beat cream cheese and butter together until smooth.
-  Slowly add the sugar in 1 cup batches until desired sweetness is achieved.  You may need less than 3 cups if you like your frosting less sweet.
-  Stir in vanilla.  Add milk slowly if you need a looser consistency.

Cherry Tomato Salads

Basil and Mozzarella

Greek

Rating: 5 of 5

Ingredients:

Greek
    2 pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
    Table salt
    1/2 teaspoon sugar
    2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
    1/2 teaspoon dried oregano
    1 medium shallot , minced (about 3 tablespoons)
    1 tablespoon red wine vinegar
    2 tablespoons extra-virgin olive oil
    Ground black pepper
    1 small cucumber , peeled, seeded, and cut into 1/2-inch dice
    1/2 cup chopped pitted kalamata olives
    4 ounces feta cheese , crumbled (about 1 cup)
    3 tablespoons chopped fresh parsley leaves
Mozzarella and Basil
    2 pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
    Table salt
    1/2 teaspoon sugar
    1 medium shallot , minced (about 3 tablespoons)
    1 tablespoon balsamic vinegar
    2 tablespoons extra-virgin olive oil
    Ground black pepper
    1 1/2 cups lightly packed fresh basil leaves , roughly torn
    8 ounces fresh mozzarella cheese , cut into 1/2-inch cubes and patted dry with paper towels

Directions:

    1. Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.

    2. Bring 1/2 cup tomato liquid (discard any extra), garlic, oregano, shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.

    3. For Greek: Add cucumber, olives, feta, dressing, and parsley to bowl with tomatoes; toss gently and serve. For Mozzarella and Basil: Add basil, cheese, and dressing to bowl with tomatoes; toss gently and serve.

Carrot Cake

Rating: 5 of 5

Notes: This was my first time working with raw vanilla bean and I quite enjoyed it!

Ingredients:
    Carrot Cake
    2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
    1 1/4 teaspoons baking powder
    1 teaspoon baking soda
    1 1/4 teaspoon ground cinnamon
    1/2 teaspoon ground black pepper
    1 tablespoon ground cardamom
    1/4 teaspoon ground cloves
    1/2 teaspoon table salt
    1 pound medium carrots (6 to 7 carrots), peeled
    1 1/2 cups granulated sugar
    1/2 cup light brown sugar packed
    4 large eggs
    1 1/2 cups vegetable oil or safflower, or canola oil
    Cream Cheese Frosting
    2 vanilla beans
    8 ounces cream cheese , softened but still cool
    5 tablespoons unsalted butter softened, but still cool
    1 tablespoon sour cream
    1/2 teaspoon vanilla extract
    1 1/4 cups confectioners' sugar (4 1/2 ounces)

Directions:
    1. For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
    2. Whisk together flour, baking powder, baking soda, cinnamon, pepper, cardamom, cloves, and salt in large bowl; set aside.
    3. In food processor fitted with large shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. Wipe out food processor workbowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
    4. For the frosting: Using a paring knife, halve and scrape seeds from 2 vanilla beans. When cake is cool, process cream cheese, butter, sour cream, vanilla extract, and vanilla seeds in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.
    5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)

Pizza

Rating: 5 of 5

Notes: The dough was kind of difficult to work, but I managed. ^_^

Ingredients:
Pizza Dough
    1 3/4 cups water
    2 1/4 teaspoons dry active yeast (1 envelope)
    2 tablespoons olive oil , plus extra for brushing dough
    4 cups bread flour
    1 1/2 teaspoons table salt
    Vegetable oil (or cooking spray) for oiling bowl
    Semolina for dusting peel
Sauce
    2 large cloves garlic, minced
    2 tablespoons olive oil
    1 (28-ounce) can crushed tomatoes or tomatoes packed in puree, chopped coarse  (I used fire roasted tomatoes)
Toppings
    1/4 pound bulk pork sausage , broken into bite size pieces (Pizza 1)
    1 pepperoni sausage, sliced (Pizza 1)
    1 1/2 teaspoons olive oil
    1 green pepper (Pizza 2)
    1/2 cup sliced mushrooms (Pizza 2)
    1/4 cup diced red onion (Pizza 2)
    1/4 cup shredded fresh basil leaf
    1/8 cup chopped fresh marjoram
    1/8 cup chopped fresh oregano
    4 ounces shredded mozzarella cheese (1 cup) (I used a mixed combination of smoked and whole milk mozzarella, fresh.)

Directions:
1. For Pizza: Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. Add remaining 1/4 cup warm water plus 1 1/4 cup tap water and olive oil. Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine. Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.

2. Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.

3. For Sauce: Heat garlic with oil in saucepan over medium heat. When garlic starts to sizzle, add tomatoes. Simmer, uncovered, until sauce is thick enough to mound on spoon, about 15 minutes. Season to taste with salt and pepper.

4. For Pizza: Turn dough out onto lightly floured work surface and use chef’s knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape by flattening the dough into a disk using the palm of your hand. Start at the center and working outward, use your fingertips to press the disk to about 1/4-inch thick. Use one hand to hold the dough in place, use your other hand to stretch the dough outward. For a medium-thick pizza crust, repeat the stretching by turning the dough a quarterturn after each pull, until the correct diameter. For a thinner pizza, let the dough relax for 5 minutes, then continue stretching it until it has reached the correct diameter. Carefully lift the dough and transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking.

5a. Put sausage and 1/4 cup water in medium-large skillet. Cook over medium-high heat until water evaporates and sausage cooks through and browns, about 7 minutes.

5b.  Sauté peppers, mushrooms, and red onion until softened slightly, about 5 minutes. Season to taste with salt and pepper. Remove and set aside.

6. Top pizza dough with a portion of sauce. Scatter a portion of  fresh herbs and toppings over sauce. Immediately slide dough onto heated quarry tiles or pizza stone. Follow cooking time on guide (see below), adding a portion of cheese at appropriate time.

7. Bake for about 8 minutes. Sprinkle on the cheese and bake for an addition 3-4 minutes until crust is golden brown and cheese is completely melted.

Grandma's Shrimp Cocktail Sauce

Rating: 5 of 5

Note: I grew up eating shrimp by the pound and I would never have it without this cocktail sauce. Thanks grandma for sharing it with me.


Ingredients:

1 bottle (12 oz.) Chili Sauce

1 bottle (14 oz.) Ketchup

1 bottle (8z.) Prepared Horseradish

2 TBSP. Worcestershire sauce

4 TBSP. Lemon Juice

3 drops Tobasco Sauce, (optional)

Directions:

Mix together & let rest in refrigerator at least 12 hours before use.

Pineapple-Brown Sugar Glazed Chicken Breasts

Rating: 5 of 5

Notes: As much as I hate using corn syrup in my main dinner meal, Ash and I went as directed. Next time I will probably try a combination of honey and water or maybe teriyaki sauce.

Ingredients:
     1 1/2 cups pineapple juice plus an additional 2 tablespoons
     1/3 cup light corn syrup
     2 tablespoons brown sugar
     1 tablespoon Dijon mustard
     1 tablespoon distilled white vinegar
     1/8 teaspoon red pepper flakes
     Table salt and ground black pepper
     1/2 cup all-purpose flour
     4 bone-in, skin-on chicken breast halves (about 12 ounces each), ribs removed, trimmed of excess fat and skin chicken legs
     2 teaspoons vegetable oil
     1 medium shallot , minced (about 3 tablespoons)

Directions:
      1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups pineapple juice, corn syrup, brown sugar, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
      2. Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
      3. Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
      4. Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons pineapple juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.

Irish Soda Bread

Rating: 4 of 5


Notes: I did as suggested and baked in a cast iron pot.


Ingredients:
     3 cups bleached all-purpose flour , plus more for work surface
     1 cup cake flour
     2 tablespoons granulated sugar
     1 1/2teaspoons baking soda
     1 1/2teaspoons cream of tartar
     1 1/2 teaspoons table salt
     3 tablespoons unsalted butter (2 tablespoons softened + 1 tablespoon melted)
     1 1/2 cups buttermilk

Directions:
      1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Whisk flours, sugar, baking soda, cream of tartar, and salt in large bowl. Work softened butter into dry ingredients with fork or fingertips until texture resembles coarse crumbs.
      2. Add buttermilk and stir with a fork just until dough begins to come together. Turn out onto flour-coated work surface; knead until dough just becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until dough is smooth, or bread will be tough.)
      3. Pat dough into a round about 6 inches in diameter and 2 inches high; place on greased or parchment-lined baking sheet or in cast-iron pot, if using. Place the loaf on a cookie sheet and cut a cross shape into the top.
      4. Bake until golden brown and a skewer inserted into center of loaf comes out clean or internal temperature reaches 180 degrees, 40 to 45 minutes. Remove from oven and brush with melted butter; cool to room temperature, 30 to 40 minutes.

Banana-Caramel Coconut Cream Pie with Dark Rum

Rating: 4 of 5

Note: Ash and I noobed out and completely forgot to top the pie with the whipped cream/garnish; still tasty though.


Ingredients:
     Crust
     6 ounces animal crackers
     2 tablespoons unsweetened shredded coconut
     1 tablespoon granulated sugar
     4 tablespoons unsalted butter melted and cooled
     Banana-Caramel
     1/2 cup granulated sugar
     3 tablespoons water
     3 tablespoons heavy cream
     pinch table salt
     2 tablespoons unsalted butter
     2 medium bananas , slightly under-ripe (5 to 6 ounces each)
     Filling
     1 can coconut milk (14 ounces)
     1 cup whole milk
     1/2 cup unsweetened shredded coconut
     1/2 cup granulated sugar
     1 tablespoon granulated sugar
     3/8 teaspoon table salt
     5 large egg yolks
     1/4 cup cornstarch
     2 tablespoons unsalted butter , cut into 2 pieces
     1 teaspoon vanilla extract
     2 teaspoons dark rum
     Whipped Cream and Garnish
     1 1/2 cups heavy cream (cold)
     2 tablespoons granulated sugar
     1/2 teaspoon vanilla extract
     1 tablespoon unsweetened shredded coconut , toasted in a small dry skillet until golden brown

Directions:
      1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.
      2. While crust cools, bring sugar and water to boil over high heat in small heavy-bottomed saucepan. Cook until dark amber, 5 to 8 minutes, occasionally swirling pan once sugar begins to color. Off heat, add heavy cream (caramel will bubble vigorously) and pinch salt; whisk to combine. Whisk in unsalted butter. Pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool.
      3. When caramel is cool, peel bananas; slice each crosswise into 3/8-inch-thick rounds. Arrange slices in single layer on top of caramel; set aside.
      4. For the filling: Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves. Following illustrations 1 through 6, whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Off heat, whisk in butter, vanilla, and rum until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
      5. For the whipped cream: Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.

Apple Pi

In honor of pi day, I decided to make 2pi or a pie depending on how you swing. Or tau for that matter (See Link).

Rating:  5 of 5

Note:

Tart apples:Granny Smiths, Empires, or Cortlands

Sweet: Golden Delicious, Jonagolds, or Braeburns.

Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a 350-degree oven for 15 to 20 minutes.

Ingredients:

All-Butter Pie Pastry

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface

1 teaspoon table salt

1  tablespoon sugar

16 tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes

3 tablespoons sour cream

1/3 cup ice water , or more if needed

Apple Filling

1/2 cup granulated sugar (3 1/2 ounces), plus 1 teaspoon

1/4 cup packed light brown sugar (1 3/4 ounces)

1/4 teaspoon table salt

1 tablespoon lemon juice

1/2 teaspoon grated lemon zest

1/8 teaspoon ground cinnamon

2 1/2 pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (Granny Smith)

2 1/2 pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (Braeburn)

1 egg white , beaten lightly

Directions:

      1. For Pastry: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.

      2. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.

      3. Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)

      4. For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.

      5. Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.

      6. Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.

      7. Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.

      8. Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.

      9. Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.

Bread Pudding with Brandy Sauce

Bread Pudding

Ingredients:
2 tablespoons light brown sugar
3/4 cup plus 1 tablespoon granulated sugar
1 (14-ounce) loaf challah brioche bread, cut into 3/4-inch cubes (about 10 cups)
9 large egg yolks
4 teaspoons vanilla extract
3/4 teaspoon table salt
2 1/2 cups heavy cream
2 1/2 cups milk
2 tablespoons unsalted butter, melted

Directions:
1. Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees. Combine brown sugar and 1 tablespoon granulated sugar in small bowl; set aside.

2. Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes, switching trays from top to bottom racks halfway through. Cool bread cubes about 15 minutes; set aside 2 cups.

3. Whisk yolks, remaining 3/4 cup sugar, vanilla, and salt together in large bowl. Whisk in cream and milk until combined. Add remaining 8 cups cooled bread cubes and toss to coat. Transfer mixture to 13 by 9-inch baking dish and let stand, occasionally pressing bread cubes into custard, until cubes are thoroughly saturated, about 30 minutes.

4. Spread reserved bread cubes evenly over top of soaked bread mixture and gently press into custard. Using pastry brush, dab melted butter over top of unsoaked bread pieces. Sprinkle brown-sugar mixture evenly over top. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set, and pressing center of pudding with finger reveals no runny liquid, 45 to 50 minutes. (Instant-read thermometer inserted into center of pudding should read 170 degrees.) Transfer to wire rack and cool until pudding is set and just warm, about 45 minutes. Serve.

Brandy Sauce
Ingredients:

• 1/2 cup packed light brown sugar
• 7 tablespoons heavy cream
• 2 1/4 tablespoons unsalted butter
• 1 1/2 tablespoons bourbon brandy

Directions:
Whisk brown sugar and heavy cream in small saucepan set over medium heat until combined. Continue to cook, whisking frequently, until mixture comes to boil, about 5 minutes. Whisk in butter and bring mixture back to boil, about 1 minute. Remove from heat and whisk in bourbon. Cool to just warm; serve with bread pudding.