Silver Service Chef

Flourless Fudge Cookies

2012-02-01T20:11:00.002-05:00

King Arthur Flour - how do I love thee, let me count the ways.

You sell flour, yet you provide the recipe for most delicious, flour-LESS concoction ever made. Not only that, but this is truly gluten-free, so this covers the gluten-unhappy people and those trying to cut the carbs. Love you.

Ultra-chewy, rich chocolate cookies with no added fat? And no gluten? Impossible! But it's true: these flourless chocolate cookies get their texture from egg whites, and their flavor from cocoa powder (which represents the only fat in the recipe). Plus they're easy to make:

Just stir together a few simple ingredients, scoop onto a pan, and bake for 8 minutes. You won't believe the delicious result.

Flourless Fudge Cookies
Yields 2 dozen

Ingredients:
2 1/4 Cups sugar, powdered
1/4 tsp salt, table
1 Cup cocoa powder, Dutch-processed
3 Large egg white
2 tsp extract, vanilla gluten-free*
2 Cups chocolate chips, semisweet

Optional Ingredients:
1 Teaspoon coffee powder, instant

Directions:
1) Preheat the oven to 350. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.

2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth. Add chocolate chips.

3) Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2" circles; a tablespoon cookie scoop works well here.

4) Bake the cookies for 8 to 10 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.

5) Remove the cookies from the oven, and allow them to cool right on the pan.

My niece calls these ULTRA-Chocolate cookies!

Hot Cocoa Cupcakes - January Birthdays

2012-01-24T22:18:00.002-05:00

January Birthdays at work and time for a new cupcake creation...something wintery was the inspiration and after a lot of suggestions, I created the Hot Cocoa Cupcake. I'm sure tons of people have done similar things and I am not the first to do this - but this is my version. Enjoy!

Hot Cocoa Cupcakes with Marshmallow Buttercream

Yields 18 cupcakes

Ingredients:
1 Cup cocoa powder (unsweetened)
2 Cups water boiling
2 3/4 Cups flour, all-purpose sifted
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 Cup butter, unsalted softened
2 1/2 Cups sugar, white
4 Each egg, whole
1 1/2 tsp extract, vanilla
14 ounces marshmallow fluff
2 cups Crisco, white
4 cups sugar, powdered, sifted
2 Tbls milk
2 Tbls cocoa, sweetened or chocolate drink mix (like Nesquik)
54 mini marshmallows

Directions:

In a medium bowl, combine cocoa with boiling water, mixing with whisk until smooth. Cool completely. Sift flour with soda, salt and baking powder.

Preheat oven to 350 degrees. Grease well and lightly flour three 9 inch layer cake pans. In a large bowl, beat butter, sugar, eggs and vanilla on high speed, about 5 minutes.

At low speed, beat in flour mixture in fourths, alternating with cocoa mixture, beginning and ending with flour mixture. Do not overbeat.

Line muffin tins with cupcake papers. Dish cupcakes and bake for 20 minutes until toothpick insert into the center comes out clean.

Cool completely.

Meanwhile, beat Crisco and fluff on medium high until light and fluffy and well combined. Reduce speed to low, slowly add sifted powdered sugar until completely incorporated. Add milk until smooth and pipable.

Pipe cupcakes with icing. Sprinkle each with sweetened cocoa/drink mix and top with 3 mini marshmallows.

Mint Julep Kisses

2011-12-22T19:47:00.000-05:00

These are required by my two besties (Heather and Shannon) for all occasions. They both put them as their favorite cookie I make - so clearly it must be.

Mint Julep Kisses
From Kentucky Derby Museum Cookbook
Yields 6 dozen

Ingredients:
4 Each egg white stiffly beaten
1 1/2 Cup sugar, white
1 Teaspoon extract, peppermint
6 Drops food coloring, green or another color if desired
12 Ounce(wt)s chocolate, baking, bittersweet chopped

Directions:
Preheat oven to 325 degrees. Beat egg whites until stiff, gradually adding sugar. Add peppermint extract and food coloring. Stir in chocolate bits.

Drop by spoonfuls on a cookie sheet lined with parchment paper. Put in preheated oven and turn off immediately. Leave in oven overnight or for several hours. Store in an airtight tin box.

Chef's Note: For the chocolate, I grate it with a cheese grater or I pulverized it in a food processor. In a food processor, you will end up with some chocolate "dust," but add it to the batter - it only makes them more chocolatey. If you prefer, you can use mini chocolate chips.

Chipotle & Rosemary Roasted Nuts

2011-12-17T19:42:00.000-05:00

I always need to have something savory in the baskets - usually a spicy nut mixture. This year I went to Ina Garten for inspiration.

Chipotle & Rosemary Roasted Nuts
From Ina Garten, Food Network
Yields 3.5 pounds

Ingredients:
28 Ounce(wt)s cashews whole unroasted unsalted
14 Ounce(wt)s walnuts, English whole
14 Ounce(wt)s pecans whole
6 Ounce(wt)s almonds, whole
0.66 Cup syrup, Maple
1/2 Cup sugar, light brown, packed
6 Tablespoons juice, orange
4 Teaspoons pepper, chipoltle, dried
8 Tablespoons rosemary, fresh minced
1 to taste salt, Kosher

Directions:
Preheat the oven to 350 degrees.

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

Cranberry Walnut Oatmeal Cookies

2011-12-16T19:36:00.000-05:00

My nephew loves 3 things, cranberries, cookies and icing...honestly the only things these are missing are being dipping in icing to give him the perfect cookie ever...not that he minds 2 out of 3!

Cranberry Walnut Oatmeal Cookies
From Crisco
Yields 3 dozen

Ingredients:
3/4 Cups Crisco, butter-flavored sticks
3/4 Cups sugar, white
3/4 Cups sugar, light brown, packed
2 Large egg, whole
2 Teaspoons extract, vanilla
1 Cup flour, all-purpose
1 Teaspoon baking soda
1 Teaspoon cinnamon, ground
1/4 Teaspoon salt, table
2 3/4 Cups oats, old-fashioned
1 Cup cranberries, sweetened dried
1 Cup walnuts, halves chopped

Directions:
HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.

BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.

BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

Orange Brownies

2011-12-13T19:31:00.000-05:00

More chocolate...I don't get tired of it, do you?

Orange Brownies
Yields 24

Ingredients:
8 Ounce(wt)s chocolate, baking, unsweetened
8 Large egg, whole
16 Ounce(wt)s butter, unsalted
2 Cups flour, all-purpose sifted
1 Teaspoon salt, table
2 Cups marmalade, orange
2 Teaspoons extract, vanilla
4 Cups sugar, white
Optional Ingredients:
4 Cups pecans broken in pieces

Directions:Melt chocolate and butter in a double boiler, stirring constantly. Remove pan from heat and add salt, vanilla, and sugar, and mix well. Add the eggs, one at a time, mixing after each one. Add the flour and beat until smooth. Stir in nuts.

Pour half of batter into greased 9x13 pan and make a smooth surface. Freeze for 30 minutes.

Preheat oven to 350 degrees. When the batter is frozen, spread preserves on the batter in a thin layer. Pour remaining batter over the preserves and gently smooth it over to cover.

Bake 40 to 45 minutes, or until tester comes out clean. Cool pan on a wire rack for 10 minutes before cutting brownies. Cool them completely on wire rack. Serve.

Kentucky Bourbon Balls

2011-12-08T19:23:00.000-05:00

There is no sour mash when it comes to TRUE Kentucky Bourbon...keep your Jack away from my Evan. This Kentucky Colonel does not mess around with fake bourbons...I would lose my commission.

Kentucky Bourbon Balls
The Courier-Journal, Louisville, KYYields 50

Ingredients:
3 Cups NILLA wafers finely crushed
1 Cup sugar, powdered plus extra for rolling
1 1/2 Tablespoon cocoa powder (unsweetened)
1 1/2 Cup pecans finely chopped
3 Tablespoons corn syrup, light
1/2 Cup bourbon
1 to taste sugar, white for rolling

Directions:
Mix together vanilla wafers, powdered sugar, cocoa, nuts, corn syrup and bourbon; mix well and shape into 1 to inch balls. Roll in sugar and powdered sugar.

Store in airtight container.

Chef's Note: You can replace the bourbon with dark rum, but why would you want to?

Chocolate Crackled Cookies

2011-12-06T19:14:00.000-05:00

Nothing but chocolate does the holidays justice, so when I make my holiday baskets, chocolate is the star. This time, there were 5 or 6 different chocolate options...

First up:
Chocolate Crackled Cookies
From Crisco
Yields 3 dozen
Ingredients:
1 1/4 Cup sugar, light brown, packed
1 Cup Crisco, butter-flavored sticks
1 tsp extract, vanilla
2 Large egg, whole
2 Cups flour, all-purpose
6 Tbls cocoa powder (unsweetened)
1/2 tsp salt, table
1/4 tsp baking soda
2/3 Cups chocolate chips, mini semisweet
1/3 Cup sugar, white
1/2 Cup sugar, powdered

Directions:
BEAT brown sugar, shortening and vanilla in large bowl with an electric mixer at medium speed until well blended. Add eggs; beat until fluffy.

STIR together flour, cocoa, salt and baking soda. Gradually add to shortening mixture, beating at medium speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.

HEAT oven to 375ºF. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased baking sheet.

BAKE 8 to 10 minutes or until cookies are set. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

Gingerbread Cupcakes with Lemon Cream Cheese Frosting

2011-11-15T22:54:00.001-05:00

Cupcakes:

Ingredients:
1 1/4 Cup flour, all-purpose
1 1/2 Teaspoon ginger, ground
1 Teaspoon cinnamon, ground
1/4 Teaspoon cloves, ground
1/2 Teaspoon allspice, ground
1/4 Teaspoon salt, table
1/4 Cup butter, unsalted
1/2 Cup sugar, white
1/2 Cup molasses unsulfured
1 Large egg, whole lightly beaten
1 Teaspoon baking soda
1/2 Cup water boiling
1 Tablespoon ginger, crystallized thinly sliced

Directions:
Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt.

In another bowl cream the butter, add the sugar, and beat the mixture until it is fluffy. Beat in the molasses and the egg, beating until the mixture is smooth.

In a measuring cup combine the baking soda with boiling water and stir the mixture to dissolve the baking soda. Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.

Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway.

Bake the cupcakes in the middle of a preheated 350. oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.

Lemon Cream Cheese Frosting:
Ingredients:
8 Ounce(wt)s softened cheese, cream regular
2 Tablespoons butter, unsalted
1 1/2 Cups sugar, powdered
1 Teaspoon extract, lemon
1/2 Teaspoon oil, lemon, optional
1 Teaspoon zest, lemon
2 Teaspoons juice, lemon

Directions:
In a bowl cream together the cream cheese, and the remaining 2 tablespoons butter, add the confectioners' sugar and the vanilla, and beat the mixture until it is fluffy and smooth. Beat in the zest and the lemon juice and chill the frosting for 30 minutes.

Spread the frosting on the cupcakes and top each cupcake with some of the crystallized ginger.

Red Velvet Cupcakes with Cream Cheese Frosting

2011-11-04T13:32:00.001-04:00

Red Velvet Cupcakes
Ingredients:
2 1/2 Cups flour, all-purpose
1 1/2 Cup sugar, white
1 Teaspoon baking soda
1 Teaspoon salt, table
1 Teaspoon cocoa powder (unsweetened)
1 1/2 Cup oil, vegetable
1 Cup buttermilk, full-fat at room temperature
2 Large egg, whole at room temperature
2 Tablespoons food coloring, red
1 Teaspoon vinegar, white
1 Teaspoon extract, vanilla

Directions:
Preheat oven to 350 degrees.

In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.

Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Dish batter into cupcake papers and bake for approximately 22 to 24 minutes.

Allow to cool completely before icing.

Cream Cheese Frosting
Ingredients:
16 Ounce(wt)s softened cheese, cream regular
4 Cups sifted sugar, powdered
1 Cup softened butter, unsalted
1 Teaspoon extract, vanilla

Directions:
In a stand mixer fitted with a paddle attachment, mix the cream cheese, sugar and butter on low speed until incorporated.

Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a spatula occasionally.

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy, scraping down the sides of the bowl with a spatula occasionally.

Store in the refrigerator until somewhat stiff, before using.

May be stored in the refrigerator for 3 days.

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

2011-10-11T19:42:00.002-04:00

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting
Yields 18 cupcakes

Ingredients:
3/4 Cups flour, all-purpose
3/4 Cups flour, cake sifted
1/2 Tbls baking powder
1/4 tsp salt, table
1/2 Tbls cinnamon, ground
1/2 tsp cinnamon, ground for dusting
1/2 Cup butter, unsalted at room temperature
1 Cup sugar, white
2 Tbls sugar, white for dusting
2 Large egg, whole at room temperature
1 tsp extract, vanilla
3/4 Cups milk, skim

Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1/2 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. sprinkle the top of each cupcake with the sugar.

Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

Pipe frosting on each cupcake. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Cinnamon Cream Cheese Frosting

Ingredients:
8 Ounce(wt)s softened cheese, cream regular
1/2 Cup softened butter, unsalted
1 Teaspoon extract, vanilla
1/2 Teaspoon cinnamon, ground
4 Cups sugar, powdered

Directions:
In a medium bowl, combine butter and cream cheese. Beat until the mixture is smooth and creamy.

Add the cinnamon, vanilla extract, and powdered sugar (1 cup at a time). Beat until smooth and creamy.

Caramel Apple Cupcakes with Vanilla Bean Cream Cheese Frosting

2011-09-20T23:35:00.001-04:00

Caramel Apple Cupcakes with Vanilla Bean Cream Cheese Frosting
Yields 24 cupcakes

Ingredients:
2 cups granulated sugar
2 large eggs
1/2 cup unsalted butter, melted
2 tsp pure vanilla extract
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 medium Granny Smith apples, cored, peeled, and chopped
2 medium Fuji apples, cored, peeled, and chopped
Vanilla Bean Cream Cheese Frosting, recipe below
Caramel syrup, for garnish

Directions:
Preheat the oven to 350 degrees. Line 2 regular size cupcake pans with cupcake liners.

In a large bowl using an electric mixer on low speed, combine the sugar, eggs, butter, and vanilla extract until blended. In a separate large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture, mixing on low until blended. Stir in the apples.

Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 15 to 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.

Either pipe Vanilla Bean Cream Cheese Frosting onto the cupcakes using a pastry bag and your favorite tip, or spread each cupcake with the frosting. Drizzle each cupcake with caramel syrup.

Vanilla Bean Cream Cheese Frosting:
1 cup unsalted butter, room temperature
8-ounces cream cheese, room temperature
1 Tbls vanilla bean paste (you can use the same amount of extract instead)
4 cups powdered sugar
1/2 tsp salt

In a large bowl using an electric mixer on low speed, beat the butter, cream cheese, and vanilla bean paste until smooth and thoroughly blended. Slowly add the powdered sugar and salt. Mix until smooth.

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

2011-08-24T17:15:00.000-04:00

Always up for a new challenge from my team, and needing to top my previous endeavor, Ames found me the following recipe to try. So much for going with something summery and fruity...

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting
Yields 30 cupcakes

For the cookie dough:
2 sticks butter, softened* (I prefer using Butter-flavored Crisco)
3/4 cup sugar
3/4 cup brown sugar
4 Tbls milk
1 Tbls vanilla extract
2 1/2 cups all purpose flour
1/4 tsp salt
1 cup mini chocolate chips

Directions:
Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1 tablespoon scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

For the cupcakes:
3 sticks butter, softened* (I prefer using Butter-flavored Crisco)
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup milk
2 tsp vanilla extract

Directions:
Preheat the oven to 350 degrees.

Line two cupcake pans with paper liners (24 total) - you will probably have left over batter, so if you have 3 cupcake pans, use them all and line 30 with papers.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.

Using a 3 tablespoon scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake and push lightly so it does not fall to the side when moving the pan.

Bake at 350 for 16 to 18 minutes.

For the frosting:
3 sticks butter, softened* (I prefer using Butter-flavored Crisco)
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar, sifted to remove lumps
1/4 tsp salt
2 Tbls milk
1 tsp vanilla extract
6 ounces mini chocolate chips

Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

So these were a HUGE hit - much more than I thought they would be. They look a little weird after baking as some ended up with a sink-hole in the middle from the cookie dough. Things to note - you can just buy the cookie dough if you want to (I did as I was short on time). Make sure you divvy it up and freeze it for as long as you can. I only did it for an hour, but I am sure they would have been better if they had frozen longer.

So some of the comments where:

Nate the Great: your cupcake just completed my life's meaning. holy freaking goodness of chocolate

Soccer Josh: i DONT KNOW WHAT KIND OF FROSTING WAS ON THAT CUPCAKE....BUT I BELIEVE I JUST SAW HEAVEN....AND IT WAS GLORIOUS!!!

Soccer Megan: OMG!!!! Those cupcakes are amazing!! My first experience with them... Holy Yumminess!

CFAB: These cupcakes are killing me---best thing to ever happen to me

Strawberry Shortcake - More Than a TV Cartoon From the 80's

2011-07-04T22:46:00.000-04:00

A true Southern delight, made delicious by my great grandmother, Frances (aka, FaFa). All you need is some fresh berries and Cool Whip (or homemade whipped cream) and my FaFa's short cakes.

Macerated Strawberries
2 pints fresh strawberries, quartered and diced
2 to 3 tablespoons sugar, white

Mix the berries and the sugar and let sit. When left to sit the berries with release their own juices.

Short Cake
Yields 8 cakes

Ingredients:
2 Cups flour, all-purpose sifted
2 Teaspoons baking powder heaping
1/4 Cup crisco
1 Large egg, whole
1 Tablespoon sugar, white rounded
1/2 Teaspoon salt, table
1 Cup milk, whole or more as needed

Directions:
Mix as biscuits. Add more milk if needed.

Bake at 475 degrees for 10 to 15 minutes, or until browned.

Assembly:
1 short cake
Macerated strawberries
Cool Whip or freshly whipped cream

Slice open the sort cake. Spoon over with strawberries and juice. Top with some Cool Whip or whipped cream. Add the top of the cake, more strawberries and juice and another dollop of cream.

Grilled Zucchini Courtesy of Chez Pink (aka Big Ass Zucchini, Part III)

2011-07-04T22:21:00.001-04:00

There is nothing better than fresh zucchini grilled up with a little seasoning at the height of summer.

So in case you missed it - here is the original "beast."

It's so simple, you don't really need a recipe.
Grilled Zucchini

Thick slices of zucchini
Greek Seasoning to taste
2 tablespoons olive oil

Toss zucchini with oil and seasoning. Grill over a medium-hot fire for 2 minutes per side, or until desired doneness.

3-Day Weekends are for Barbecuing

2011-07-04T22:13:00.001-04:00

Not that I ever need an excuse to BBQ, but a 3-day weekend certainly makes it feel like a requirement...a least when you are related to my Dad.

So Barbecue Chicken it is.

First, you need the right sauce, my Mom's.

Bumpy Barbecue Sauce
Yields 1 cup

Ingredients:
1/2 Cup butter
1 Each lemon, juiced
1 Cup ketchup
1/4 Cup worcestershire sauce
2 Teaspoons garlic powder
1/4 Teaspoon pepper, black
2 Teaspoons sugar, white
1 to taste Tabasco, optional

Directions:
Melt butter in a saucepan. Add lemon juice, ketchup, Worcestershire sauce, garlic powder, sugar and pepper. Simmer until flavors are melded, about 20 minutes.

Add Tabasco to taste.

Then the rub...sorry, it's my secret and I won't post that. You will just have to buy it from me.

My method belongs to ATK, with a couple of tweaks.

Barbecue Chicken

8 bone-in, skin-on chicken thighs or 4 whole bone-in, skin-on chicken legs
4 split bone-in, skin-on chicken breasts , 10 to 12 ounces each
Ground black pepper
Large disposable aluminum baking pan
1/2 cup Barbecue Sauce or bottled barbecue sauce, plus extra for serving

Light large chimney starter filled with hardwood charcoal (6 quarts) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes. Build three-level fire by stacking most of coals on one side of grill, arranging remaining coals in single layer in middle of grill, and leaving remaining side empty of coals. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when temperature of stacked coals is medium-hot and that of single layer of coals is medium-low.

Season chicken with salt and pepper.

Cook chicken, uncovered, over hotter part of grill until well browned, 2 to 3 minutes per side. Move chicken thighs or legs to middle part of grill and move chicken breasts to area with no fire and cover with disposable aluminum roasting pan. Continue to grill thighs or legs, uncovered, turning occasionally, until dark and fully cooked, 12 to 16 minutes for thighs, 16 to 20 minutes for whole legs. Continue to grill breasts, skin-side up, for 10 minutes. Turn and cook for 5 minutes more or until done. To test for doneness, either peek into thickest part of chicken with tip of small knife (you should see no redness near bone) or check internal temperature at thickest part with instant-read thermometer, which should register 165 degrees for dark meat and 160 degrees for breasts.

Brush pieces liberally with barbecue sauce during final 2 minutes of cooking. Transfer to serving platter. Serve warm or at room temperature, passing extra barbecue sauce separately.

My changes: I find that the chicken easily needs 10 minutes more than this. I season with my rib rub instead of salt and pepper. I also put the sauce on the chicken with 5 to 7 minutes left in the cooking process.

Who Needs Cake...?

2011-07-03T13:58:00.003-04:00

...when you can make Red Velvet Pancakes?

Happy 3-day weekend everyone. First, I have to start out by explaining that this recipe came from The Breakfast Cook by way of way of the fabulous Gemma, who cooks breakfast for my brother's company. So I cannot take credit for the idea or the recipe. However, you all know me and you know I make changes. So...

Let's start with the Butter Pecan Syrup. I am allergic to tree nuts, so this just became Butter Maple Syrup for us. However I am including the original recipe here and then will explain my changes.

Butter Pecan Syrup
Yields 2 cups

Ingredients:
1/2 pound butter, softened (2 sticks)
4 oz (wt) pecan halves (about 1 cup)
1 cup real Maple syrup
1 1/2 tablespoons extract, vanilla
2 1/2 tablespoons water
1 pinch Kosher salt

Directions:
Preheat the oven to 350 degrees. Place the pecans on a sheet tray and place them in the oven. Toast the pecans, stirring occasionally, until they are lightly browned and fragrant. You don’t have to go too far, because we are going to cook them in the butter for a few minutes as well.

In the meantime, preheat a heavy 10-inch sauté pan over medium. Add the butter and let it begin to melt.

When the butter is mostly melted, add the pecan halves. Cook for about 3 minutes, stirring constantly, until the pecans are well toasted and have a rich brown color.
When the butter begins to foam around the pecan halves, add the maple syrup all at once. Continue to cook the butter-syrup mixture until it is hot and bubbly.

Momentarily remove the pan from the heat and carefully add the vanilla extract and the water; incorporating with a whisk or wooden spoon. Return the pan to the heat and cook the mixture for 3 to 4 more minutes; until the mixture is hot and thickens slightly.

Taste the syrup and add a pinch of salt.

This syrup can be made well in advance and re-warmed before serving. As it cools, it will “break” on you; meaning the syrup and butter will separate. Just give it a good stir before saucing the pancakes.

What I did differently: Obviously, I skipped the pecans. I melted HALF the butter. Once it stopped foamed and started to brown a little, I added the syrup. Then I followed the directions as above.

Next up - Whipped Cream Cheese Frosting. Now this needed NO tweaking from me. I can say that I didn't measure the orange zest. I only had 1 large orange, so that was all the zest that was used and it was the perfect amount. If you don't have a Microplace zester - order one NOW - it is a MUST HAVE in the kitchen.

Whipped Cream Cheese Frosting
Yields 1 cup

Ingredients:
4 oz (wt) cream cheese, softened
1/4 cup heavy cream
2 tablespoons sugar, white
1 teaspoon extract, vanilla
1 tablespoon zest, orange

Directions:
Place all of the ingredients in the bowl of your stand mixer.

Using the paddle/beater attachment and the lowest setting, combine the ingredients until well incorporated. Once, you won’t get splattered, increase the speed and whip the ingredients together until smooth.

Serve in a small bowl alongside the Butter Pecan Syrup.

Now that the toppings are done, you can move on the main event - Red Velvet Pancakes!

Red Velvet Pancakes
Yields 14 to 18 pancakes

Ingredients:
8 oz (wt) flour, all-purpose (about 1 ½ cups)
1/2 oz (wt) cocoa powder, unsweetened (about 2 Tbls)
2 oz (wt) sugar, white (about 3 Tbls)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon, ground
1 teaspoon Kosher salt
1 1/4 cups buttermilk, reduced-fat
2 large eggs, whole
1 teaspoon extract, vanilla
1 tablespoon food coloring, red (liquid)
2 oz (wt) butter, melted (½ stick)

Directions:
Preheat your griddle or heavy pan over medium heat. If you are using a non-stick electric griddle, set the electric griddle temperature a little under 325 degrees. You can tell if the griddle is hot enough when a couple of drops of water sprinkled onto the cooking surface dance with a sizzle and a hiss, before evaporating. For surfaces which aren’t non-stick you will need to grease it up with a little oil, shortening or clarified butter on a paper towel before proceeding to cook.

Next, melt your butter. I do this by placing the butter in a bowl and putting it in the microwave on high for 1 minute. Then, I let the butter sit until I need it in the recipe. This way I make sure the butter isn’t too hot.

Weigh and measure all of the dry ingredient into a bowl large enough to hold all of the batter. Then, with a whisk, stir to thoroughly combine. This breaks up the lumps that might exist in the flour or cocoa powder.

In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla and food coloring.

Make a well in the center of the dry ingredients and add the buttermilk mixture; stir until mostly combined. Add the melted butter to the batter; folding gently.

For each pancake, pour 1/4 cup of batter on to the hot griddle. For this I use a disher (ice cream scoop). Cook the pancakes on the first side until they puff up and are full of bubbles and the edges begin to look dry; about 4 minutes

Turn the pancakes over and cook on the second side until they are cooked through; roughly another 3 minutes.

Pay attention to your heat, if on the first side the pancakes are getting really dark before bubbles start to form and the edges begin to dry, turn the heat down. Repeat with the remaining batter.

Serve hot with the Whipped Cream Cheese and Butter Pecan Syrup.

A Whole Mess-o-Potato Salad

2011-07-02T21:26:00.000-04:00

Fourth of July weekend means barbecues and picnics - which also means pulled pork, barbecue chicken, burgers, coleslaw, baked beans and, you guessed it, potato salad.

so I have 3 potato salad recipes I make. One with a Dijon mustard vinaigrette, my Granny's which has a sweet and sour marinade, green onions, hard-boiled eggs and mayonnaise and Miracle Whip (quite Southern and quite good) and then the one selected for Sunday's festivities - Potato Salad Vichyssoise - so names for the creaminess and the chives. It always seems to be a big hit.

Potato Salad Vichyssoise
Yields 4 servings

Chef's Note: If using small red new potatoes, cook the potatoes whole and unpeeled. Once cooked, drain and cool completely. Cut into small quarters, sixths or eighths (depending on the size of the potatoes).

Ingredients:
1 teaspoon salt
3 Pounds potato, baking or small red new
1/2 Cup mayonnaise
1/2 Cup sour cream
1/4 Cup chives, fresh chopped
To taste pepper, white, ground

Directions:
In a large covered saucepan, bring 3 quarts water and 1 tablespoon salt to a boil over high heat. While water is coming to a boil, fill large bowl with cold water. Under cold running water, rinse potatoes and peel with vegetable peeler, placing each one in bowl of water when finished.

Remove one potato from water. Cut potato width-wise into 1/8-inch to 1/4-inch slices. Return slices to water and repeat process with remaining potatoes. In colander, drain potatoes and slip them carefully into boiling water. Cook over medium high heat until slices can be easily penetrated with tip of a knife, about 5 minutes. In colander, drain potatoes, taking care not to break slices.

With wooden spoon, carefully return potatoes to pan. Place a folded clean dish towel over pan and lay saucepan cover on top. With heat turned off, let potatoes sit in pan about 5 minutes. Transfer potatoes to a large bowl and season with salt and pepper to taste. Leave potatoes to cool, about 15 minutes. While potatoes are cooling, combine mayonnaise, sour cream, and 1/4 cup chives in a small bowl, and stir with a fork until blended.

Cover and refrigerate potatoes until needed. Remove dressing and potatoes from refrigerator. With wooden spoon, spoon dressing over potatoes and gently toss to combine, being careful not to break potato slices.

Turn potatoes into serving dish and, if desired, garnish with chives.

Zucchini Muffins Courtesy of Chez Pink (aka Big Ass Zucchini, Part II)

2011-06-26T19:41:00.002-04:00

Read my previous post if you want to know about the BAZ. But in case you didn't see it...

So I didn't make enough soup, so recipe two was my Zucchini Bread...but I didn't want a bunch of zucchini loaves around my house (because I would eat them all), so I decided I would take them to work...so muffins seemed a better idea. Bring on the cupcake papers...

Zucchini Quick Bread
Yields 6 demi loaves or 2 regular loaves or 30 muffins

Chef's Note: I rarely add raisins and because of my allergy I never add the nuts. I include them here in case you want to. You do need a food scale for this recipe!

Ingredients:
4 Large egg, whole
1 Pound sugar, white
1 Cup oil, vegetable
1 Pound flour, pastry or all-purpose
1 Teaspoon salt, table
1 1/2 Teaspoon baking soda
3 1/4 Teaspoons baking powder
14 1/2 Ounce(wt)s squash, zucchini grated
1 1/2 Teaspoon extract, vanilla

Optional Ingredients:
8 Ounce(wt)s raisins, seedless
4 Ounce(wt)s walnuts, English

Directions:
Preheat oven to 350 degrees.

Plump raisins: Put raisins in a saucepan and cover completely with water. Boil water 10 to 20 seconds. Strain and spread raisins on parchment paper to dry and cool. Raisins should be added to mixture after they dry, otherwise they will sink to the bottom of the batter.

Beat the eggs. Add oil, sugar, and vanilla. Mix well. Sift flour, baking soda, baking powder, and salt. Add alternately with the zucchini to the liquids starting and ending with the flour. Add nuts and raisins. Pour into greased pans and bake.

Bake at 350 degrees for 55 minutes. Cool on racks.

If making muffins, line muffin pans with cupcake papers. Scoop batter into papers until 2/3 full. Bake for 20 minutes. Cool on racks.

Cool Zucchini Soup Courtesy of Chez Pink (aka Big Ass Zucchini, Part I)

2011-06-26T18:52:00.001-04:00

My best friend, Chez Pink, has her first vegetable garden. Lucky for me, I get to benefit from her spoils. First up, world's (or Hapeville's) biggest zucchini ever!

After weighing in at 4 1/2 pounds, I knew I had to come up with multiple applications for this puppy! I decided to start with Some Cool Zucchini Soup...unfortunately, it only used about 1/6 of the zuke. I got this recipe from NPR about 3 years ago when I was driving into work, I believe on my last day at EarthLink (or near to it).

Cool Zucchini Soup
Yields 4 Servings

Chef's Note: This is a very satisfying version of the zucchini-mint soup I so enjoyed. I've never quite figured out how to add the flavor of the mint while still preserving the smooth texture. I'm still working on it. But using mint as a fine herbal garnish works well, as does using basil.

Ingredients:
1/4 Cup oil, olive
2 Medium squash, zucchini coarsely chopped
1 Medium onion, yellow coarsely chopped
1 Large lemon zested
1 Cup stock, chicken, low-sodium or vegetable
1/2 Cup buttermilk, reduced-fat or less, to taste
1 to taste salt and pepper
4 Sprigs basil or mint, fresh finely chopped or julienned

Directions:
Place the oil in a heavy pot. Add zucchini, onion, lemon zest and a little salt to help draw out the juices. Sweat them, covered, for 25 minutes. Check and stir frequently. Don't let the zucchini brown. Don't overcook it, either, or it will take on an unappetizing olive hue.

When the vegetables are quite tender but not mushy, add the stock. Simmer everything together for 5 minutes.

Using a blender set on high, puree the soup in batches and strain it through a fine strainer or sieve, discarding any fibrous solids. Whisk in buttermilk to taste and chill at least 4 hours.

Peanut Butter Blondies for Camp Sunshine

2011-06-23T20:43:00.001-04:00

This week was Camp Sunshine week at work. One of my employees, Jessie, is a long-time survivor of leukemia and attended Camp Sunshine as a kid. Ever since, she has been a camp counselor and goes back every summer for a week for the Keencheefoonee Road Race. Prior to her trip, she hosts a mini-bake sale at work and since my arrival 15 months ago, I started to contribute. The deal is, donate for a sweet treat, a little or a lot. It is always a big success, especially in a small company like ours.

Peanut Butter Blondies

Ingredients:
1 1/2 Cup sugar, white
1/2 Cup peanut butter, creamy or crunchy
3 Large egg, whole
1/2 Cup butter, unsalted softened
1 Teaspoon extract, vanilla
1 Cup flour, all-purpose
1/2 Teaspoon baking powder
1/2 Teaspoon salt, table
6 Ounce(wt)s chocolate chips, semisweet

Directions:
Preheat oven to 350 degrees.

In a large mixing bowl, cream together the sugar, peanut butter, eggs, butter and vanilla. In a separate bowl, mix together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until smooth. Stir in the chocolate chips.

Spread into an ungreased 9x13 pan (metal or glass)**. Bake at 350 degrees for about 35 minutes. The will be cracking and brown around the edges when done.

Cool, cut and serve (best when served slightly warm).

**If you don't know the ATK sling method, I swear by it.
Making a Foil Sling: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.

Mocha Cupcakes from Ms. Paula Deen

2011-06-15T20:59:00.001-04:00

So I have become the cupcake queen at work...I'll try anything once. But after one try, I have to change it and mold it and make it my own. So while I took inspiration from Ms. Deen, the Southern Belle herself, these have been edited from her original.

Now hers included a Kahlúa cream center. The problem was it was to be made with Chocolate Cool Whip - this is the holy grail of ingredients as it took me months to find. You would have thought that I was a 49er panning for gold or something. I found it after much searching and a day trip down south, but it wasn't worth it for the amount you end up putting in. Now maybe if you carve out some of the cupcake it might be worth it, but honestly these are so moist and delish - you don't need it.

Mocha Cupcakes
Yields 30 cupcakes

Ingredients:
2 1/4 Cups flour, all-purpose
2 Cups sugar, white
3/4 Cups cocoa powder (unsweetened)
1 1/2 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Teaspoon salt, table
1 Cup oil, vegetable
1 Cup coffee, brewed cooled *espresso is preferred
3 Large egg, whole
8 Ounce(wt)s sour cream
1 Teaspoon extract, vanilla
24 Each chocolate covered coffee beans for garnish

Directions:
Preheat the oven to 350 degrees.

Line muffin pans with paper liners and set aside.

In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add oil, coffee, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla.

Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. Bake until a tester inserted in center comes out clean, for 16 to 18 minutes. Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.

Coffee Buttercream Frosting for Mocha Cupcakes
1 Cup Crisco, butter-flavored sticks
6 Cups sugar, powdered
3/8 Cup cooled coffee, brewed *espresso preferred
1/8 Cup, liqueur, Kahlúa

In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, then beat in the coffee and Kahlúa.

Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.

Capellini and White Clam Sauce

2008-09-20T09:27:00.004-04:00

This is one of my favorite dishes. Perfect for a weeknight and the only seafood dish I can cook for myself, this is a treat that I try and enjoy one a month. The recipe calls for 2 cans of minced clams, but I usually use 1 can minced and 1 can chopped. Before you scoff at canned clams - they are delicious and a lot less work than buying, scrubbing and cooking whole fresh clams.

If you insist on using fresh, you need to buy a bottle of clam juice to add to the sauce. When it is time to add the clams, you will need to turn the heat up a bit and put a lid on the pan. Steam in the sauce until ALL the clams have opened.

Capellini and White Clam Sauce
From Nancy Sparks Frank (Mom)
Yields 3 servings

2 Tablespoons butter
2 Tablespoons oil, olive
2/3 Cups wine, white
13 Ounce(wt)s clams, canned minced (reserve juice)
1 Teaspoon basil, dried
6 Cloves garlic, fresh minced
1/4 Cup parsley, curly chopped
3/4 pound pasta, capellini

In a medium skillet, melt butter and olive oil over medium heat. Add clam juice and wine. Add basil. Let simmer for 5 to 10 minutes, until basil is softened. Add minced garlic. Turn heat to low and simmer for 10 minutes. Add clams, heat through.

Cook pasta as desired.

Add parsley to the sauce, stir and serve over cooked pasta.

Creamy Cocktail Sauce

2008-09-18T23:13:00.002-04:00

During Culinary School we were often called upon to develop our own recipes for things. My partner in crime was fellow chef Patti Smith. She and I would spend lots of time brainstorming of new items for us to try. Some things wouldn't work out so well, but most of our creations I still use today and on a regular basis. Here is one of my favorites - this is perfect for steamed or boiled shrimp and has a regular place on our Kentucky Derby Party table.

Creamy Cocktail Sauce
Yields 2 cups

Prep Time: 10 Minutes

1 1/4 Cup mayonnaise
1 Tablespoon horseradish
2 Tablespoons chili sauce
2 Tablespoons ketchup
1 Tablespoon bell pepper, red finely diced
1 Tablespoon bell pepper, green finely diced
1 Tablespoon shallots minced
1 Tablespoon chives, fresh chopped
1 Tablespoon vinegar, red wine
1 Tablespoon oil, vegetable
2 Teaspoons paprika
1 Teaspoon pepper, cayenne
2 Teaspoons sugar, white
1 to taste salt
1 to taste pepper, white, ground

Combine all ingredients in the bowl of a food processor and blend well. Let the sauce stand overnight, covered and refrigerated, to develop its full flavor.

Baked Pork Chops with Parmesan-Sage Crust

2008-09-17T20:59:00.005-04:00

This is one of my favorite week night, somewhat easy to do after work meals. I am a fan of pork chops and you can buy them at such a great deal at Costco. I buy them and freeze them in small batches. On nights I want to cook with them, I put them in the fridge the night before to defrost.

These have an amazing flavor and form a great crust. I prefer to use boneless pork chops and usually use more oil and skip the butter.

Baked Pork Chops with Parmesan-Sage Crust
From Bon Appétit, February 2001
Yields 4 servings

Prep Time: 10 Minutes
Cook Time: 30 Minutes

1 1/2 Cup breadcrumbs, fresh or Panko
1 Cup cheese, parmesan, grated
1 Tablespoon sage, rubbed
1 Teaspoon zest, lemon
2 Large egg, whole
1/4 Cup flour, all-purpose
4, 9-ozs pork chops, loin, bone-in or boneless-6-oz
2 Tablespoons butter
2 Tablespoons oil, olive

Preheat oven to 425 degrees. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.

Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 degrees, about 20 minutes.

Transfer chops to plates. Garnish with lemon wedges and orange wedges, and serve.

Garlic Marinated Lamb with Garlic Chive Mashers

2008-09-17T20:59:00.002-04:00

I've always been a fan of Ming Tsai as he does an excellent job with fusion food. My dad brought home some 2-inch thick lamb loin chops and we wanted something new to use for a marinade. I did a little searching and found this at Food TV and it looks delicious. We didn't have 12 hours to marinate, but we were able to squeeze in 4 or 5 hours and that did the trick. I can only imagine how amazing these would have tasted with a full 12 hours to sit in all that garlic.

I would marinate these in the morning before you head off to work and fire up the grill as soon as you walk in the door that evening.

Garlic Marinated Lamb with Garlic Chive Mashers
From Ming Tsai
Yields 4 servings

Prep Time: 12 hours
Cook Time: 45 minutes

12 lamb loin chops
1/4 cup Dijon mustard
1/3 cup garlic, minced
1/4 cup thin soy sauce (not tamari - I used low sodium soy sauce)
1/3 cup canola oil (I used peanut oil)
1/2 cup red wine
1 teaspoon coarse ground black pepper

Mix all ingredients together and marinate chops for at least 4 hours, preferably overnight. Grill to desired doneness.

6 to 8 large yukon gold potatoes, washed
8 garlic cloves
1 cup chopped garlic chives, may substitute regular chives
1 cup heavy cream
1 tablespoon butter
Salt and black pepper to taste

Bake the potatoes until fully cooked (about 45 minutes at 350 degrees). In a saucepan, saute half of the chives and garlic in a little butter. Add cream and reduce by 50 per cent. With a hand blender, mix well and check for seasoning. Add the remaining chives. Hand mash the potatoes, skin and all. Add the cream, butter and check for seasoning. Serve with vegetable following.

Cool Zucchini Soup

2008-09-16T22:18:00.004-04:00

I heard about this on NPR a few weeks ago and after a quite fruitful trip to a local Farmer's Market on Saturday, I had some of the freshest zucchini I has ever seen in my hot little hands. I decided it was the perfect time for making this soup.

The zucchini was so fresh that the soup had a slight sweetness to it. I garnished it with some freshly sliced basil from my parent's garden and we ended up with a delightful starter to our meal that could also have been enough of a meal on its own with some crusty baguette and a nice compound butter.

Enjoy!

Cool Zucchini Soup

Chef's Note: This is a very satisfying version of the zucchini-mint soup I so enjoyed. I've never quite figured out how to add the flavor of the mint while still preserving the smooth texture. I'm still working on it. But using mint as a fine herbal garnish works well, as does using basil.

Makes 4 servings; Yields 1 quart

1/4 cup olive oil
2 small to medium zucchini, coarsely chopped
1 onion, coarsely chopped
Zest of 1 lemon
1 cup chicken or vegetable stock
1/4 to 1/2 cup buttermilk, to taste
Salt and pepper
Basil or mint sprigs, finely chopped or julienned, for garnish (optional)

Place the oil in a heavy pot. Add zucchini, onion, lemon zest and a little salt to help draw out the juices. Sweat them, covered, for 25 minutes. Check and stir frequently. Don't let the zucchini brown. Don't overcook it, either, or it will take on an unappetizing olive hue.

When the vegetables are quite tender but not mushy, add the stock. Simmer everything together for 5 minutes.

Using a blender set on high, puree the soup in batches and strain it through a fine strainer or sieve, discarding any fibrous solids. Whisk in buttermilk to taste and chill at least 4 hours.

Citrus Marinated Pork Chops

2008-09-15T14:45:00.001-04:00

Citrus Marinated Pork Chops

Serves 4

4, 8-oz double thick cut boneless center cut pork chops
2 Tbls Extra Virgin Olive Oil
1 Tbls grainy mustard
10 sprigs of thyme, leaves removed from stems and chopped
Zest and juice of 1 lime
Zest and juice of 1 lemon
Zest and juice of 1 orange

In a gallon plastic bag or a high-sided baking dish mix, whisk together the orange, lemon, and lime juice and zest, thyme leaves, grainy mustard, and oil. Place meat into the marinade and let sit for at least 15 minutes - 1 hour is better. If using this marinade for chicken, do not let it marinate over 1 hour as it may begin to cook the chicken. The pork can last much longer, but more than 1 hour, put it in the fridge.

Build a medium fire. Sear the chops over the heat, 3 minutes a side. Dip the chops back in the marinade and move next to the coals (indirect) for 10 to 15 minutes (depends on how thick the chops are). Cook to an internal temperature of 155 degrees. Remove from grill and let sit for 5 to 10 minutes to allow the juices to redistribute.

Serve with fresh veggies from the farmers market steamed or grilled with a little lemon pepper. We had fresh red and green okra from the Saturday markets and oven-roasted acorn squash with a little butter and brown sugar for our starch.

Pecan Day: Kahlùa Lace Sandwich Cookies

2008-03-25T10:11:00.002-04:00

Today, March 25th, is Pecan Day. Therefore I decided to post one of my favorite recipes from years past using pecans. Since I am allergic to nuts, I have to be very careful when making these cookies, and I can only eat a couple before I start to have a problem. But these are so very worth the discomfort.

I found these in a Kahlùa ad in a magazine sometime in the late 1980's or early 1990's. My friends LOVE these cookies.

Kahlùa Lace Sandwich Cookies
Yields 2 dozen

Oven Temp: 375

1/2 Cup butter
1/2 Cup coffee powder, instant
1/2 Cup corn syrup, light
1 Cup flour, all-purpose
2/3 Cups sugar, light brown, packed
1/2 Cup pecans ground
22 Teaspoons cocoa powder (unsweetened) divided
1 1/3 Cup sugar, powdered
4 Teaspoons water, hot
3 Tablespoons liqueur, Kahlúa

Grease cookie sheets, preheat oven to 375 degrees.

In saucepan, mix butter, corn syrup and brown sugar, bring to a boil. Remove from heat. In a bowl, mix together coffee powder, flour, pecans and 4 tsp of cocoa and stir into hot mixture. Mix well. Consistency will be a thick syrup.

Drop by level teaspoons onto cookie sheets, 2 inches apart. Bake 5 to 6 minutes. Cool 2 minutes and remove with spatula onto cooling rack.

Meanwhile, mix powdered sugar, remaining cocoa and water until smooth. Stir in Kahlùa. Spread onto bottom of 1 cooled cookie and place another on top to make sandwiches.

Toast Day: Bruschetta

2008-03-23T08:19:00.001-04:00

Toast can take so many forms. My personal favorite is French Toast. I'm not sure that's what Toast Day really means, so I will save that recipe for another time (I mean, really, there has to be a French Toast Day, right?).

Bruschetta
Yields 6 servings

6 plum tomatoes, diced
2 Tbls balsamic vinegar
1 head garlic, broken into cloves, divided
3 tablespoons extra-virgin olive oil, divided
6 leaves basil, fresh, cut into ribbons
1 loaf Italian or French bread
Kosher salt and pepper

Mix together 2 cloves of minced garlic, the chopped tomatoes, the vinegar and 1 tablespoon of the olive oil. Season with salt and pepper as desired. Set aside to martinate for 30 minutes. At the last minute, stir in the fresh basil.

Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler.

Slice the loaf of bread, on the bias, into 3/4-inch slices.

lace bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side.

Remove to a platter and rub each slice of bread with the cloves of garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.

National Bavarian Crêpes Day: Dessert Crêpes

2008-03-22T22:16:00.001-04:00

I love crêpes and it is a rare occasion we make them as the cooking process takes so long - just getting through a batch. But my favorite is then turning these into blintzes. Yum.

Dessert Crêpes
From Nancy S Frank
Yields 6 servings

3 Large egg yolk
1 Dash salt, table
1 Cup milk, whole
2 Tablespoons brandy
1/2 Cup water
1/2 Teaspoon extract, vanilla
1/4 Cup sugar, white
1 1/8 Cup flour, all-purpose
2 Tablespoons butter, unsalted melted and cooled
1 to taste cooking spray, butter-flavored

In a blender, blend thoroughly. Add melted butter. Blend. Refrigerate batter for at least 30 minutes.

In a 5- to 6-inch diameter pan, on high, spray with cooking spray and then cover bottom of pan as thinly as possible with batter and turn pan to coat evenly (about 2 tablespoons batter).

Oil cookie sheet and place cooked crepes on it.

California Strawberry Day: Strawberry Daiquiri

2008-03-21T13:46:00.004-04:00

In my neck of the woods, I can't guarantee California Strawberries, but since it is Friday I figured a cocktail was the way to go no matter where the strawberries were grown.

Strawberry Daiquiri
Yields 1 serving

Ice cubes
2 parts light rum
1 part Triple Sec
1 part fresh strawberries, tops trimmed off
Lime juice, as needed
Lime wedges
Sugar

Add to a blender and puree the ice cubes, light rum, Triple Sec, fresh strawberries and lime juice. Rub the rim of a glass with lime. Roll the glass in sugar. Garnish with lime wedges. Enjoy!

Ravioli Day: Prosciutto Ravioli

2008-03-20T08:41:00.001-04:00

I love Ravioli, but sometimes it can just be too labor intensive. However, I got this super simple recipe from Giada de Laurentis and they are delicious.

Prosciutto Ravioli
Recipe courtesy Giada De Laurentiis
Yields 6 servings
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 15 minutes

15-ounce container whole milk ricotta cheese
10-ounce package frozen chopped spinach, thawed, squeezed dry
4 ounces thinly sliced prosciutto, chopped
2 large egg yolks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
48 wonton wrappers
1/2 cup butter
1 1/2 teaspoons dried oregano
Freshly grated pecorino

Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.

Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)

Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.

Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.

Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.

National Poultry Day: Pretzel Crusted Chicken Cutlets

2008-03-19T20:35:00.002-04:00

Sorry for my long absence, but I am going to be out of the kitchen for a while. In the meantime, I decided I would be posting my favorite recipes (I just won't be posting pictures) without actually cooking them.

So for my first entry, it's Chicken.

Pretzel Crusted Chicken Cutlets
Yields 4 servings

Chef's Note: I buy Rold Gold honey wheat pretzel twists as they had a better flavor and are a healthier option. Also, I start with 1 egg, add 2 teaspoons of water and beat it well. If I end up needing a second egg, I repeat this process.

4, 6-ozs chicken breast, boneless, skinless cut into cutlets
5 Ounce(wt)s pretzels, any shape
1 Tablespoon thyme, fresh chopped
1 to taste salt and pepper
2 Large egg, whole
1 to taste oil, olive

Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken cutlet in the egg and then the ground pretzels.

Preheat a large non-stick skillet with oil over medium-high heat.

Add the pretzel-coated chicken cutlet to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.

Daring Bakers Challenge: Cinnamon Rolls and Sticky Buns

2007-09-30T23:18:00.000-04:00

**Disclaimer - I actually wrote this up and everything on Sunday and didn't realize I never clicked on "publish." I just realized today and once I posted, the pictures did not upload. I'll fix this tonight when I get home...sorry for the delay!**

My very first Daring Bakers Challenge and it came at a really busy time...but that never stops me! This challenge was for Cinnamon Rolls and Sticky Buns courtesy of this month's host, Marce.

The recipe is from Peter Reinhardt's excellent The Bread Baker's Apprentice, so I knew that this would be a good recipe for us all to make. In my experience, if you want to make any bread-type recipe, this book is one of the best to work from. The instructions include both weights and measures and also have accompanying photos to help clear up any procedural questions.

And we're off...

I must start by saying that I did use the book itself in my work area since I had it on hand. This helped with any additional questions I might have, just having the opportunity to read up on this type of dough. It has been years since I have made any type of cinnamon roll and so I felt more comfortable reading about the ins and outs of it.

Cinnamon Rolls

6 1/2 Tbls granulated sugar
1 tsp salt
5 1/2 Tbls shortening
1 large egg, slightly beaten
1 tsp lemon extract
3 1/2 cups all-purpose flour
2 tsp instant yeast*
1 1/8 to 1 1/4 cups buttermilk, at room temperature

Cinnamon sugar:
6 1/2 Tbls granulated sugar
1 1/2 tsp ground cinnamon

White fondant glaze:
4 cups powdered sugar
1 tsp lemon or orange extract
6 to 8 Tbls warm milk

Instant yeast is also called rapid-rise or fast-rising.

Step 1 - Making the Dough:
Cream together the sugar, salt, and shortening or butter on medium-high speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand).
Note: if you are using powdered milk, cream the milk with the sugar, and add the water with the flour and yeast.

Whip in the egg and lemon extract/zest until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

Step 2 - Fermentation:
Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Step 3 - Form the rolls:
Mist the counter with spray oil and transfer the dough to the counter. Proceed as shown in the photo below for shaping the rolls.

(Transcription in case photo did not print: (A) Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger rolls, or 18 inches wide by 9 inches long for smaller rolls. Don’t roll out the dough too thin, or the finished rolls will be tough and chewy rather than soft and plump. (B) Sprinkle the cinnamon sugar over the surface of the dough and (C) roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger rolls, or 12 to 16 pieces each 1 1/4 inch thick for smaller rolls.)

Step 4 - Prepare the rolls for Proofing:
For cinnamon rolls: line 1 or more sheet pans with baking parchment. Place the rolls approximately 1/2-inch apart so that they aren´t touching but are close to one another.

Step 5 - Proof the rolls:
Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped rolls in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.

Step 6 - Bake the rolls:
Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf for cinnamon rolls but on the lowest shelf for sticky rolls.

Bake the cinnamon rolls for 20 to 30 minutes or the sticky rolls 30 to 40 minutes, or until golden brown. If you are baking sticky rolls, remember that they are really upside down (regular cinnamon rolls are baked right side up), so the heat has to penetrate through the pan and into the glaze to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked. It takes practice to know just when to pull the rolls out of the oven.

Step 8 - Cool the rolls:
For cinnamon rolls, cool the rolls in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the rolls are warm but not too hot. Remove the rolls from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving.

Toppings for the Rolls:
White fondant glaze for cinnamon rolls

Cinnamon rolls are usually topped with a thick white glaze called fondant. There are many ways to make fondant glaze, but here is a delicious and simple version, enlivened by the addition of citrus flavor, either lemon or orange. You can also substitute vanilla extract or rum extract, or simply make the glaze without any flavorings.

Sift powdered sugar into a bowl. Add lemon or orange extract and warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.

When the rolls have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops. Or, form the streaks by dipping your fingers in the glaze and letting it drip off as you wave them over the tops of the rolls. (Remember to wear latex gloves.)

So everything went quite well. I had to add quite a bit of additional flour (it must have been too moist in my kitchen. I wasn't expecting the dough to take quite so long to rise as I use my KitchenAid's dough proofing setting. Unfortnately, that did very little for me and so I ended up waiting exactly as long as the recipe had stated.

Once the dough was ready for me to roll out, I was knee deep into a baby shower cake and had no time to stop. So I put the dough in the fridge and had to let it sit overnight. I was really worried that this would cause a lot of problems, but I kept my fingers crossed.

The next day, I took the dough out of fridge and let it sit for about 20 minutes. Then I rolled out, filled and rolled according tothe instuctions. I then cut the rolls and placed on parchment onto a sheetpan (some of the cinnamon mixture fell out of each one as I cut with bench scraper and sort of poured it back into the spaces.

I put the sheetpan in the oven on the proofing setting for about 25 minutes until they doubled. Once they were doubled, I baked the rolls for 22 minutes on the convection setting. Once they were cooled, I iced them - I only needed 3/4 of the glaze (I used orange extract).

These were a big hit and very tasty. There did not seem to be a big problem with refrigerating the dough for so long and picking back up the next day, which is GREAT to know! I brought in the extra rolls into work and they were devoured (luckily, I kept a couple at home for myself.

A Birthday Miami-Style

2007-08-01T13:13:00.001-04:00

It that busy time of the year when I end up making a dozen birthday cakes in the span of 3 weeks. I don't mind really, as this is something I enjoy doing for friends

Today was my friend Lisa's birthday and originally she had opted for an Orange Cake with Chocolate Glaze. Two days before, she saw me reading Ivonne's blog and saw the Mojito Cupcakes and she asked if I could make it into a cake. I love a challenge, so why not? I bought all the ingredients and followed Ivonne's lead.

First was the cake, itself. I followed the instructions and whipped up the batter - surprisingly it did not contact any lime, and just a little rum. But the batter was thick and beautiful and tasted divine.

Once I pulled the cake from the oven and allowed it to cool, I could see the tight crumb texture and knew that this cake would take a lot of flavor from the syrup.

After soaking the cake and letting it cool the rest of the way, I whopped up the icing and lathered it on. After eating the cake (it was amazing, by the way), I think I will probably make a couple of slight changes the next time. Since lime zest doesn't have tons of lime flavor, I think I might try using less zest and a couple of splashes of lime juice instead.

Mojito Cake
Yields 1, 1/4-sheet cake or 10-cup bundt cake

Chef’s Note: I recommend storing this cake in the refrigerator due to the cream cheese and butter in the frosting.

1 cup buttermilk, at room temperature
1 Tbls dark rum
1/2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup butter, at room temperature
2 cups sugar
4 large eggs, at room temperature

Preheat the oven to 325 degrees. Place a rack in the center of the oven.

Combine the buttermilk, rum and vanilla extract. Set aside.

Combine the flour, baking powder, baking soda and salt. Sift together and then set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter and sugar. Mix on medium-high speed until light and fluffy (about 4 to 5 minutes).

Reduce the speed to low, and add the eggs one at a time. Scrape down the sides of the bowl after each addition.

With the mixer still on low speed, add 1/3 of the dry ingredients and mix well.

Add half of the buttermilk mixture and mix well, scraping down the sides of the bowl if necessary. Mix for a minute or two.

Add another third of the dry ingredients (on low speed) and mix well.

Add the remainder of the buttermilk mixture, once again scraping down the sides of the bowl if necessary. Mix for another minute or two.

Add the remainder of the dry ingredients (on low speed) and mix for a minute or two, until the batter is smooth. Scrape down the sides of the bowl to ensure that all of the flour has been incorporated.

Pour cake into buttered and floured 9x13 ¼-sheet pan.

Bake the cake for 40 to 45 minutes and then test for doneness by inserting a cake tester into the center of the cake. If it comes out clean, it is done.

Remove the cake from the oven and let cool for 10 minutes. Flip onto a serving platter or cake board and poke holes in the top with a skewer or toothpick. Immediately spoon the slightly cooled rum syrup over the warm cake and let it soak it all up. Once it has cooled completely, you can ice the cake with the lime and rum frosting.

For the rum syrup:
1 cup sugar
1/4 cup water
1/4 cup butter
1/4 cup dark rum
2 or 3 pieces of lime zest
½ bunch fresh mint

In a small pot, combine the sugar, water and butter over medium-high heat. Bring the mixture to a boil, stirring often. Once the butter has completely melted and the sugar has dissolved, remove from the heat.

Carefully add the rum. The mixture will bubble and spurt so take care not to burn yourself.

Once you’ve mixed in all the rum, add the lime zest and mint and let the syrup infuse for 15 minutes before spooning over the cake.

For the lime and rum frosting:
2, 8-oz packages cream cheese, at room temperature
1 1/2 cups butter (3 sticks), at room temperature
2 cups powdered sugar
1/4 cup dark rum
Zest of 4 limes (use a microplane if you have one)

In the bowl of a stand mixer, fitted with the whisk attachment, combine the cream cheese and butter at high speed for 5 minutes.

Reduce the speed to low and add the powdered sugar in two batches. Mix for a minute to incorporate the sugar and then increase the speed to high again and mix for another minute or two. The frosting should be light and fluffy.

Turn off the mixer and scrape down the sides of the bowl. Add the rum and the lime zest and mix at medium speed until well incorporated.

Lemony Snicket

2007-07-24T13:14:00.002-04:00

I am working on this big project at work, and there are 15 of us who are trapped in a room all day glued to our laptops, running around helping each other and trying not to let the rest of the company into out little haven.

One of the women has been baking any type of cookie she could think of and bringing in plates and plates of them to these sessions. She is fabulous, but the team was looking for a change. One of the other ladies in the group starting buying grocery-store cakes and bringing them in - thanks, but not for my palate.

So I decided it was time to being in one of my lemon cakes. Depending on who I have made this for, it has been referred to as my Lemon Coffee Cake, my Lemon Pound Cake, or my Lemony Goodness (scary name, I know). This cake is really very easy and uses a boxed cake mix (not something I will do on a regular basis) and a box of flavored Jell-O. Its quick and easy and ever morsel is to die for. This cake is always a huge hit - I have even made it with Orange, Lime, Strawberry or Raspberry.

Lemon Cake
Yields 16 servings
Preparation Time: 5.00 Minutes
Inactive Prep Time: 30.00 Minutes
Cooking Time: 30.00 Minutes

Chef's Note: If you have it available, use 1 teaspoon of lemon oil and then reduce your amount of water by 1 teaspoon.

18 1/4 Ounce(wt)s cake mix, white
4 Large egg, whole at room temperature
3 Ounce(wt)s jello, lemon, 3-oz box
1 Teaspoon extract, lemon
3/4 Cup oil, vegetable
3/4 Cup water, cold
1 Large lemon, zested

Glaze:
1 Cup sugar, powdered
3 Tablespoons juice, lemon

Mix together the cake mix, eggs, jello, extract, oil, zest and water and beat for 5 minutes on medium. Pour into greased and floured bundt pan.

Bake at 350 degrees for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for 10 minutes in the pan, then turn it out onto a cake circle or a serving plate. Let cake cool an additional 20 minutes before glazing.

Mix together remaining ingredients. Drizzle with graze using a fork or pouring from a spouted container.

The Curse of Friday the Thirteenth

2007-07-15T12:47:00.000-04:00

My day started out pretty normal for a day off. My plan was to take it easy, make a cake and then head out to see a movie by 1pm. Then afterwards, I would go with my brother and his family to a “dinner party” with some old friends to see their new house. Seems simple enough, no?

Apparently not. After helping get the kids off to school, I threw on some clothes and my sister-in-law ran me up to the store for some key ingredients (eggs, butter, buttermilk). I returned home and got mixing. I sifted dry ingredients, creamed butter and sugar and, oh yeah, turned on the oven. I mixed wet with dry and alternated with the milk…easy pisy.

Then I realized the time (this cake cooks for almost 2 hours) and I quickly poured the batter into my Bundt pan. I turned to put it in the oven and realized that it was not to temperature yet. Odd, especially considering that I was baking at 300 degrees convection. Hmmmmm.

I opened the oven door and the oven was COLD! Completely devoid of any heat at all and here is this cake batter in the pan and no way to bake it. After 2 calls to KitchenAid and 6 calls to repairmen, I found a guy who would come out in the afternoon. Thank god. Oh well – no chance of seeing a movie today.

Next, I cleaned up from making the batter and realized I had never put in the tablespoon of vanilla extract – dammit! Quite the day I was having. Next thing I knew it was noon – the repairman said anytime between 12 and 2pm – so much for taking a shower. I sat any watched a DVD waiting for the doorbell to ring.

At 1:55pm, the doorbell rang. I opened the door to a very nice Russian with his bag of tools in hand. He came in, took the oven apart (did I mention this oven is only 5 months old?) and found that it needed a new thermostat. Great – so much for baking today. I walked him out with the promise of repair on Wednesday and checked next door – the neighbor was out…so much for stealing his oven for a couple of hours.

Now the stress kicks in. My Chocolate Pound Cake is doomed for the trash and I cannot stand it…all that work and nothing to take to our friends’ house for dessert. Then my sister-in-law has an epiphany…Marni! Our friend lives only 10 minutes away and she is at home with her two boys on Fridays. We give her a ring and she is game.

I run and jump in the shower, quickly get dressed and my sister-in-law comes through the door. She runs me to Marni’s house and I heat up her oven and pop my cake in. Will it work? This batter has been sitting now for like 6 hours and lord knows what will happen.

Well, the cake overflowed onto the pizza stone in the bottom of the oven, but luckily that was a very easy cleanup. The cake came out perfect looking, but who knows how it would taste.

Luckily, the cake was amazing. A quick glaze just before serving (with Vanilla ice cream, no less) and the cake is a huge success! Thank goodness – my day could not have gotten any worse, could it? I’m glad Friday the 13th doesn’t happen ever month!

Chocolate Pound Cake
Yields 16 servings

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract
Special equipment: 10-cup bundt pan

Preheat oven to 325 degrees F.

Grease and flour a 10-inch Bundt pan. Sift together flour, baking soda, baking powder, salt, and cocoa and set aside. Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs, 1 at a time, and mix well after each addition.

Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well. Pour batter into prepared pan. Bake for 1 hour and 45 minutes or until cake is done.

Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and glaze.

Chocolate Glaze:
6 ounces bittersweet or semisweet chocolate, finely chopped
8 tablespoons unsalted butter (1 stick)
1 tablespoon honey

Put all the ingredients in a microwave safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread.

Italian Bribery

2007-07-01T11:55:00.001-04:00

My brother and sister-in-law have yet to find a replacement babysitter since I moved away from the Bay Area 3 years ago. Unfortunately, this presented us with a dilemma...no one to watch the kids last night so all the adults could go into the city for a fancy, foodie birthday dinner for my dad.

Last minute, we had to volunteers from my sister-in-law's office who had no trouble watching the kids. So now the issue was - what can we make for dinner that is excellent and gourmet (without too much work) so that our new babysitters aren't stuck with pizza or fish sticks (not that we would serve either).

So I decided to go for something Italian - meatballs! And so my somewhat picky-eater of a niece would go for it...stuff them with cheese!! Maggie will eat just about anything is cheese is involved. So I whipped up a double batch (so those of us eating out could have it for lunch the next day, of course), and left it simmering on the stove. What a success - and so easy too!

Spaghetti with Mozzarella-Stuffed Meatballs
Serves 4

1/4 Cup breadcrumbs, plain
1/2 Cup milk, skim
1 Tablespoon oil, extra virgin olive
3 Cloves garlic, fresh minced
56 Ounce(wt)s tomatoes, crushed (fire-roasted if available)
1 Tablespoon oregano, dried
1 Tablespoon basil, dried
1 to taste salt
1 Pound beef, sirloin, ground (ground chuck works too)
2 Tablespoons parsley, flat-leaf chopped
1/2 Cup cheese, parmesan, grated plus more for serving
1 Large egg, whole
4 Ounce(wt)s cheese, mozzarella (part skim) cut into 1/2-inch cubes
1 Pound pasta, spaghettini

In a medium bowl, soak the bread crumbs in the milk.

In a large, wide saucepan, heat the olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes, oregano and basil and season to taste with salt and let the sauce simmer over low heat, stirring occasionally.

Add the beef, chopped garlic, parsley, Parmigiano-Reggiano, egg and 1 teaspoon of salt to the soaked bread crumbs and stir with a fork until combined. Place about 2 tablespoons of the mixture in your hand and press a mozzarella cube into the center. Shape the meat around the cheese, forming a ball. Repeat with the remaining meat and mozzarella.

Stir the sauce and raise the heat to medium- low. Carefully place the meatballs in the sauce, submerging them completely. Bring the sauce to a simmer and cook without stirring for 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti, cook until al dente, about 8 minutes, and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with Parmigiano-Reggiano and serve.

A Blue's Clues Birthday

2007-05-07T16:22:00.001-04:00

My nephew turned two this weekend and that meant a trip for "Aunt D" to San Francisco to make the cake. This has become quite the tradition with me making semi-annual trips west for the production of the birthday cakes (my niece's birthday is in October).

Having few words yet, Will couldn't specifically ask for me to make his cake yet. However, Maggie took care of this for him for this year (mostly so I would visit and she could eat my famous chocolate cake).

Since Will has not shown an interest in anything but Blue's Clues and trains, I decided to draw Blue onto the cake as it was something I knew he would recognize. He was so thrilled with the cake, he immediately stuck his finger into the icing on Blue's ear (note above). He ended up coming back for more and more nibbles of cake and icing as his playing with his friends permitted.

The cake was a huge success and Maggie has already started talking about what she wants for her next party!

The Perfect Chocolate Cake
Serves 12 adults or 24 kids

1 Cup cocoa powder (unsweetened)
2 Cups water boiling
2 3/4 Cups flour, all-purpose sifted
2 Teaspoons baking soda
1/2 Teaspoon salt
1/2 Teaspoon baking powder
1 Cup butter, unsalted softened
2 1/2 Cups sugar, white
4 Each egg, whole
1 1/2 Teaspoons extract, vanilla

In a medium bowl, combine cocoa with boiling water, mixing with whisk until smooth. Cool completely.

Sift flour with soda, salt and baking powder.

Preheat oven to 350 degrees. Grease well and lightly flour 1/4-sheet pan.

In a large bowl, beat butter, sugar, eggs and vanilla on high speed, about 5 minutes.

At low speed, beat in flour mixture in fourths, alternating with cocoa mixture, beginning and ending with flour mixture. Do not overbeat. Pour into cake pans and smooth top.

Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pan for 10 minutes. Loosen sides and remove from pan; cool on rack.

Buttercream Icing
2 Cup crisco, butter-flavored
2 Pound sugar, powdered
2 Teaspoon extract, vanilla
4 Tablespoons milk, skim

Cream shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Refrigerate in an airtight container.

Rewhip before using.

Add appropriate icing coloring to achieve desired colored icing for decorating your cake.

Green with Envy

2007-03-18T00:46:00.000-04:00

I attended a baby shower today and the theme was Green! Not only is it St. patty's Day, but the sex of the baby is unknown and green is a nice and neutral color...Not to mention, our mommy-to-be is a sucker for turtles!

I had to harass the hostess for suggestions of something for me to make and bring with me and the eonly feedback I received was "something green." Now we all know that green food is usually something healthy and good for you, but I was being asked to bring baked goods...hmmm, such a dilemma.

Finally, Jen decided she wanted Turtle Cheesecake. It isn't green, but it is a "turtle," so the theme still works.

Well, my first attempt at a Turtle Cheesecake was quite the success - everyone at the party ended up hoped up on chocolate and caramel and it made for good times. So enjoy!

Chocolate Caramel Cheesecake
Serves 12
Garnish with whipped cream; drizzle with caramel and chocolate, if desired. I bought a couple of boxes of Dove Turtles, chopped them and sprinkled them all over the top. then I drizzled some bought caramel sauce over the whole thing!

Equipment Needed: 9-inch Springform pan

2 Cups cracker crumbs, graham
1/3 Cup sugar, white
1/2 Cup butter, unsalted melted
30 Each caramels
3 Tablespoons milk, whole
3/4 Cup pecans chopped
1 Cup chocolate chips, semisweet melted and cooled
24 Ounce(wt)s cheese, cream - regular softened
1 Teaspoon extract, vanilla
3/4 Cup sugar, white
3 Large egg, whole

In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9-inch springform pan.

To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans.

Pour melted caramel/pecan mixture onto crust and chill for 30 minutes.

Preheat oven to 325 degrees.

In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.

Bake in the preheated oven for 40 to 50 minutes, or until center is almost set (an instant-read thermometer inserted into the center of the cheesecake should read 150 degrees).

Transfer the cake to a wire rack, and run a paring knife around the edge of the cake. Let cool until barely warm, 2 1/2 to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap, and refrigerate until cold, at least 3 hours.