Then go get this book.
I need to start taking notes when I add cookbooks to my amazon.com shopping cart, because I don't know from whose blog I learned of this book, but I thank you (if you know who you are, let me know!)
I spent most of my free time this past weekend with my nose in this book, and I'm smitten. The weather outside was fantastic, but I didn't care. You'd think I could actually smell the wonderful baked goods! I enjoyed the stories behind each recipe, Leslie really pulls you in and leaves you feeling like you could make her lovely breads at home. I'm only half-way through it, so I should be able to spend the next few days finishing it up.
I love to bake, but I don't have a whole lot of practice with breads, even more daunting to me are yeasty breads. I think I'll start on the easier of the breads and work my way up to the ones requiring starter (even though I want to go the starter-route first, as I like the idea of having a new pet!)
If you have this book, let me know what you think!
I let him take the first bite.
"How is it," I asked.
"Very good!!" he replied, mouth full.
"Rock on," I thought. "I'm glad you said that," I said.
He paused the TV and looked at me. I explained that rather than use ricotta, like most filled pastas, I'd used tofu. I promised that the recipe actually called for tofu, because there is absolutely no way I would ever thought to do it on my own.
I admit, I had reservations. I watched the whole mess come together and I was nervous. Sure, he was in the very same kitchen with me when I popped the tofu into the food processor (he is a mostly oblivious type), but would it be good? I'm so pleased with it, I'm actually looking forward to tomorrow night's leftovers. I might not yet be wondering what else I can slip tofu into, but its a start!
While I'm at it, I think I'll submit this for this week's Presto Pasta Night. I'm either really really early, or super-late. I'll let Ruth decide. :)
Baked Stuffed Shells
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1215893
Because I wanted to share, here are a couple photos of Liane's cutie-pie son, Noah. I mean, don't you just want to put him in a sammich with some cheese?
I'm desperately trying to teach him to say "pimp." What else is an "auntie" to do? :)
Chorizo Puffs (BunUelos de Chorizo) http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_12011,00.html Bunuelos Dough: Sauté the chorizo in a skillet for a couple of minutes until it starts to give off its oil. (Drain off some oil if there is a lot.) To make the dough, place in a saucepan over medium heat the water, butter and salt. When the water comes to a boil and the butter has melted, add the flour all at once. Lower the heat and stir with a wooden spoon until the dough leaves the sides of the pan and forms a ball. Continue cooking and stirring for 1 to 2 minutes. Turn off the heat and beat in the eggs 1 at a time. The dough will separate, then hold together again. (This step may be done effortlessly in a food processor; once the flour has been added and forms a ball, transfer the dough to the processor. Process for 15 seconds. Add both eggs and beat for 45 seconds.) Combine the Bunuelo dough with the chorizo. (This can also be done in the processor.) (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F. Drop the dough by teaspoonfuls into the oil and fry over medium hear, turning occasionally, until puffed and golden. Drain on paper towels. (May be kept warm in 200 degree F oven up to 30 minutes.) Chipotle Dipping Sauce Gourmet Magazine http://www.epicurious.com/recipes/recipe_views/views/101573 2 large egg yolks at room temperature Venetian Sausage Bites Adapted from: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32411,00.html Fill a large, deep skillet 1/2 way with water. Bring the water to a steady simmer and add the sausages. Poach the sausages for 6 to 7 minutes, until firm. Drain the sausages and slice into bite-size pieces. In a large skillet, heat 2 tablespoons olive oil. When hot, add the sausage and cook until brown. Drain off the fat and add the balsamic vinegar. Simmer until vinegar is reduced and syrupy. Top sausage rounds with goat cheese. Serve immediately. Polenta Bites with Caramelized Mushrooms For the mushrooms: Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream. Sauté the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms and onions in a single layer. Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat. Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately. Coffee Flan http://www.epicurious.com/recipes/recipe_views/views/233813 Creamy Caramel Flan Liane Jones, from April Supper Club http://allrecipes.com/Recipe/Creamy-Caramel-Flan/Detail.aspx Preheat oven to 350 degrees F (175 degrees C). In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside. Chick-Peas and Spinach Tapas If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach, follow package directions, drain, squeeze dry, and finely chop. In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets. Sausage-Stuffed Mushrooms 3 Italian hot sausages, casings removed Olive oil Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes. Goat Cheese Bites Mediterranean Apricots Assemble apricots on a serving plate, spoon a dollop of goat cheese on each apricot. Top with a walnut.
Wednesday night, my friend Liane hosted our April Supper Club. We decided that night that we should name ourselves, but haven't nailed one down. We've had almost-monthly suppers since October, so its high-time we had a name. Suggestions?
As hostess, Liane chose the theme: Tapas. She'd gotten these adorable tapas plates for Christmas and was itching to use them. (I would be too - they're great!!) She and I both had gotten this lovely tapas book for xmas as well - so we were well prepared. (Not that either of us actually chose recipes from it, but whatevs!)
I'm not sure how we do this every month, but its very six-degrees-of-kevin-bacon. You can start with a dish and connect them through to almost every other dish, everything always goes so well. Even more surprising because only half the members decide what they're making more than a day or two ahead of time. We're connected, Ladies!
I'll start with the bottom left hand corner and go clock-wise around:
Marcie has a supper club rule: goat cheese. Thus far, every single recipe has included goat cheese. I also blame her for my current goat cheese addiction. Her Venetian Sausage Bites were tasty little mouthfuls - the sausage is poached, sliced, browned, and then simmered in balsamic vinegar. Yum!! I knew I'd love them, their sausage/balsamic/goat cheese charms were too much to resist!
Next, we have Sara's Sausage Stuffed Mushrooms. (sausage-sausage) Sara is our newest member, brought by Stephanie last month and she liked us well enough to come back (and host next month! Thanks again!!) Her stuffing was the perfect mesh of sausage and cheese and had a really great texture (due to the cream cheese?) When you bit into it (assuming you didn't just pop the whole thing into your mouth) it didn't crumble into bits, instead giving you two great non-messy bites. They reheated really well, to boot (yay leftovers!)
Top left corner were my Chorizo Puffs with Chipotle Sauce. (sausage-sausage) I'd never done that whole dough-made-on-the-stove thing, as you would with cream puffs, and I found it much easier than I thought. The "puffs" were less puffy and more dense, but it was still a nice contrast with the sausage bits. The sauce was nice and spicy and still creamy, and couldn't have been easier to make in the food processer.
Top right corner you'll find Rachel's Chick-Peas and Spinach Tapas. (connectionless - you just had to be different, didn't you? :)) She served them with pitas, and it was just perfect. Her tapas were light and refreshing, and I really enjoyed the pop of the chickpeas. Rachel has opened my eyes to spinach (I previously disliked it, but she served us a terrific spinach salad at an earlier dinner) and for that, I thank her!
On the spoon is one of Stephanie's Polenta Bites with with Caramelized Mushrooms. (mushrooms-mushrooms) She said it was the first time she'd made polenta that didn't come from a log, and I'm glad she did! These bites were creamy and delicious! I've never made polenta in any fashion, but these little bites sent me out to the store for some polenta! Yum!
Bottom right, you'll see Sara's second dish. (goat cheese-goat cheese) She spoils us. When asked what she called them, she said "Apricot Goat Cheesy Things." I'll take it!! They were yummy, happy little bites, perfect as a snack, an appetizer, or a light dessert! Sara made the point that you should use medoterramean apricots, rather than californian, because they are more tender. Go out and get some - now! :)
We finished the evening with Liane's flans. She made two, but somehow I only have a photo of one. They were creamy and delicious. I think I could have happily eaten an entire flan in one sitting all by myself. And I don't think I was the only one. ;)
Recipe courtesy Pilar Sanchez
Bunuelo Dough
Oil, for frying
1 cup water
3 tablespoons butter
3/8 teaspoon salt
1 cup flour
2 eggs
2 teaspoons white-wine vinegar
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1 1/2 cups olive or vegetable oil or a combination of the two
3 canned chipolte chilies or to taste, minced (wear rubber gloves) plus 3 tablespoons of the juice, or to taste
2 teaspoons fresh lemon juice
1/2 cup sour cream
In a bowl with an electric mixer or a whisk beat together the egg yolks, the vinegar, the mustard, and the salt, add 1/2 cup of the oil, drop by drop, beating and add the remaining 1 cup oil in a stream, beating until the mixture is emulsified. Stir in the chilies with the juice, the lemon juice, and the sour cream and chill the dipping sauce, covered, for at least 1 hour or overnight.
Makes about 2 1/4 cups.
Marcie Patchett, April Supper Club
6 sweet Italian sausages
2 tablespoons olive oil
1 cup balsamic vinegar
5 ounces goat cheese
Stephanie Wright, from April Supper Club
Adapted from: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32410,00.html?rsrc=search
3 cups heavy cream
2 cups chicken stock
1 teaspoon finely ground sea salt, preferably gray salt
1/2 teaspoon freshly ground nutmeg
1 cup polenta
1 cup freshly grated Parmesan, plus more for garnish
3 tablespoons extra-virgin olive oil
1/2 pound button or cremini mushrooms, chopped
1 small onion, chopped
Finely ground salt
Freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 teaspoon finely chopped fresh thyme leaves
2 tablespoons fresh lemon juice
3/4 cup dry white wine
2 tablespoons finely chopped Italian parsley leaves
Liane Jones, from April Supper Club
3/4 cup sugar
1 (14-oz) can sweetened condensed milk (1 1/4 cups)
3 3/4 cups whole milk
5 large eggs
4 1/2 teaspoons instant-coffee granules dissolved in 4 teaspoons hot water
1 teaspoon vanilla
1/8 teaspoon salt
Put oven rack in middle position and preheat oven to 350°F.
Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.
Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours.
To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.
Cooks' note:
Flan can be chilled up to 1 day (before unmolding).
Makes 6 to 8 servings.
1 (8 ounce) package cream
cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can
evaporated milk
1 teaspoon vanilla extract
Rachel Zurowski, from April Supper Club
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_12090,00.html
19-ounce can (2 cups) chick-peas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
1 to 2 lemons, juiced or to taste
1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
Pita, for serving
Sara Mies, from April Supper Club
http://www.epicurious.com/recipes/recipe_views/views/107246
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Makes 24.
Sara Mies, April Supper Club
Plain Goat Cheese
Caramelized Walnuts
First, let me introduce myself. I am Katie, and I over-grocery-shop. (Hi, Katie!) I love to grocery shop. I love making lists and picking items out and coming home to make whatever dish I've been thinking about all day. I am Katie, and I have a problem. More on this later.
This past weekend, we emptied out our pantry, freezer, and spices cabinet. We took stock of what we had, and then we put it all back. A few items were left out, stray things like the box of hamburger helper and the mix to make beer bread (like from those parties), the boxes of Kraft macaroni and cheese, yadda yadda, you get the point. Stray foods... things we used to eat way back when.
I also went though my piles of recipes - either printed from the internet or ripped from a magazine and never tried... I had piles. Big piles. Hidden under the oversized chair in the living room big. I think I kept a stack a fifth the size... of recipes I KNEW I'd try.
What accomplishing both these tasks means is that we can try to live off what we have. I need to tame my grocery store beast, and live out of the pantry and freezer. I know I can do it. I know, because as I was going through my stacks, I found this recipe for risotto - and all I needed to get was the italian sausage. It was fate. And fate was tasty.
Tomato and Sausage Risotto
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=1ca8ad948aa0f010VgnVCM1000003d370a0aRCRD&autonomy_kw=tomato%20and%20sausage%20risotto&rsc=ns2006_r1
1 (28 ounces) diced tomatoes, in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 (10 to 14 ounces) flat-leaf spinach, washed well, tough stems removed, chopped (about 7 Cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter
In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.
Bottom Layer
2/3 cup creamy peanut butter
2 tablespoons peanut oil
7 ounces milk chocolate, melted and at body temperature
1 ¼ cups crushed cornflakes
Top Layer
1 ¼ cups heavy cream
5 ounces 60% semisweet chocolate, melted and at body temperature
Hazelnut Sauce (makes ¾ cup)
½ cup granulated sugar
1 tablespoon water
½ cup heavy cream
½ cup whole milk
½ cup (about 2 ounces) roasted hazelnuts, skins removed
Unsweetened cocoa power
1 pint raspberries
Whipped cream
Line an 8-inch square pan with plastic wrap, letting it overhang on all sides.
For the bottom layer, place the peanut butter and oil in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium to medium-high speed until thoroughly combined and light in color, 2 to 3 minutes, stopping to scrape down the sides as necessary. Reduce the speed to low, add the chocolate, and mix for a minute, or until thoroughly combined. Remove the bowl from the mixer and stir in the cornflakes.
Pour into the prepared pan. Using a small offset spatula, spread the mixture into an even layer, being sure to reach into the corners. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
For the top layer, in the bowl of a stand mixer fitted with the whisk, or in a large bowl using a handheld mixer, whip the cream until soft peaks form. Place the chocolate in a medium to large bowl. Working fairly quickly, fold half of the whipped cream into the chocolate. Fold in the remaining cream.
Pour the mixture over the bottom layer and spread into an even layer, being sure to reach into the corners. Bang the bottom of the pan against the work surface to eliminate any air bubbles in the top layer.
Cover with plastic wrap and refrigerate until the top layer is set, at least 4 hours. (At this point, the dessert can be refrigerated for up to 3 days.)
For the hazelnut sauce, stir the sugar and water together in a medium heavy saucepan over medium-high heat just to moisten the sugar, then bring to a boil. Reduce the heat to a simmer and cook, without stirring, for about 5 minutes, or until the caramel is a light amber. If any sugar crystals cling to the sides of the pan as the caramel cooks, brush them down with a damp pastry brush.
Meanwhile, combine the cream and milk in a small saucepan and heat over medium heat until warm (warming the liquid will help to keep the sugar from hardening when the liquid is added.) Set aside in a warm spot.
When the caramel is light amber, remove the pan from the heat and stir in the hazelnuts, coating them in the caramel. Return the pan to the heat, add the cream mixture, and bring to a boil. Reduce the heat and simmer, stirring constantly, for 3 to 4 minutes. The nuts should be thoroughly coated and the caramel liquefied, without any solid pieces. Transfer to a large blender (be careful, the mixture will be hot.)
Cover the top of the feed tube with a towel and process until the nuts are finely ground. Strain through a fine-mesh strainer into a bowl. (The sauce can also be refrigerated, covered, for 3 days.)
One hour before serving, remove the pan from the refrigerator. Using the plastic overhang, remove the block from the pan and place on the work surface. Peel off the plastic. It is best to cut the bars with a warm large knife. Have a deep container of hot water nearby; dip the knife into the water, and dry with a kitchen towel before each cut. Cut into sixteen 4-by1-inch bars.
Using a tea strainer, or a fine-mesh sieve, dust the tops of the bars with cocoa powder: Brush gently so the cocoa fills in any small holes. Let the cocoa sink in for a minute, then dust a second time for a smooth finish.
Arrange 4 bars on each serving plate. Spoon the sauce around the bars, and garnish with the whipped cream and raspberries.
Contrary to the picture, dinner wasn't really ALL beige. I forgot the parsley garnish... and yah. It certainly doesn't taste beige, so give it a shot.
This recipe is also from the magazine Lori P. lent me. The Vegetarian Times website is pretty fickle as to what recipes it shows you when you search, so don't get frustrated.
The whipped white beans are dreamy, I think I could eat them all myself as a standalone dinner. (If Dave was out and I wanted something other than cereal) It supposedly feeds 4, but not at our house. I sliced two roasted chicken breasts into it. If you're keen on maintaining its vegan-ness, omit the chicken.
Truffled Wild Mushrooms Over Whipped White Beans
http://www.vegetariantimes.com/document/575
Truffle oil and earthy wild mushrooms turn a simple ragout into a sublime main dish. Truffle oil is a worthwhile investment. A few drops can transform roasted vegetables, bean dishes and even a plain ol’ bowl of mashed potatoes.
2 tsp. olive oil, divided
1 medium leek, white and pale green parts chopped (about 1/2 cup)
2 15-oz. cans cannellini beans, rinsed and drained
1/2 cup low-sodium vegetable broth
2 cloves garlic, minced (about 2 tsp.)
2 tsp. chopped fresh thyme
1 lb. wild mushrooms, halved
1/4 cup chopped fresh parsley
2 tsp. truffle oil
Heat 1 tsp. oil in large skillet over medium heat. Add leek and sauté 2 minutes. Stir in beans, broth, garlic and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover and keep warm.
Heat remaining 1 tsp. oil in medium skillet over high heat. Add mushrooms and sauté 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.
Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp. truffle oil, and serve.
PER SERVING: 299 CAL; 15G PROT; 7G TOTAL FAT (1G SAT. FAT); 46G CARB; 0MG CHOL; 691MG SOD; 17G FIBER; 2G SUGARS
Black Pepper Crusted Filet Mignon with Toasted Goat Cheese and Twice Cooked Red Chile Sauce
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26238,00.html
4 filet mignon steaks, each 1 1/2-inches thick
1 tablespoon ground cumin
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
4 (3/4-inch thick) slices goat cheese
Red Chile Sauce, recipe follows
Chopped cilantro, for garnish
Preheat the grill to high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before grilling. Meanwhile, combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Grill the filets for about 3 to 4 minutes on each side for medium doneness.
Meanwhile, preheat the broiler. Remove the steaks from the grill onto a baking sheet, and top each with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Alternatively, use a blow torch or kitchen torch to brown the cheese. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro.
Red Chile Sauce:
2 tablespoons canola oil
1 large red onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 New Mexican red chiles, lightly toasted
2 quajillo chiles, lightly toasted
1 ancho chile, lightly toasted
6 to 8 cups homemade chicken stock
1/4 cup creme fraiche
2 tablespoons maple syrup
Salt and freshly ground pepper
Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth.
Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.
Accompanied by:
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Adapted from: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32174,00.html
1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper.
[Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes. ]
Skipped the part in brackets. I will say that it’s a great thing to do for holidays… you can get the mash ready ahead of time, and pop it in the oven right at the end of the dinner prep.
And:
Bearnaise Sauce
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_6401,00.html
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
Salt
Freshly ground black pepper
1 tablespoon finely chopped parsley leaves
In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves.
So tonight, we had the chicken mole + rice leftovers from Easter Sunday. At Dave's suggestion, I made the avocado and black bean salad from late last week to go with it (as the mole was kinda spicy, and the avocado black bean salad is cool and creamy). I think it was a genius idea.
As we were supposed to have Father Pollard over for dinner (no one tell him we were going to have leftovers), I made dessert. Lemongrass and yogurt rice pudding. I think its yummy bliss; Dave thought it was gross. As our friend Liane says, lemongrass is an acquired taste. If you dig it, make it. It didn't require much fussing, and I could eat it all day. Since Father canceled, more for me!
Lemongrass Yogurt Rice with Crushed Raspberries
http://www.amazon.com/Cooking-Friends-Stylish-Recipes-Flavour/dp/1841720879/ref=pd_bbs_sr_1/104-9646457-7807140?ie=UTF8&s=books&qid=1176164330&sr=8-1
Mix and match the refreshing lemongrass yogurt rice with the sweet crushed fruit as you go – or you could even spoon the berries and juice into the bowls first and cover with the rice, then dig deep for the berries as you eat.
8 oz. crushed raspberries
2/3 cup sugar
1 tablespoon lemon juice
½ short grain rice, washed
4 stalks lemongrass, trimmed and smashed open
3 cups milk
1 lb. creamy yogurt
Put half the raspberries in a sauce pan and stir in half the sugar and 1 tablespoon water. Bring to a boil, then reduce the heat, and simmer until the fruit is soft. Push the fruit and juice through a non-metal strainer into a bowl, discarding the pips. Stir in the lemon juice, then add the remaining raspberries to the puree, crush lightly, and let cool.
Put the rice, lemongrass, milk, and the remaining sugar into a saucepan, bring to a boil, stir well, reduce the heat, and simmer for 30 minutes. Let cool, then discard the lemongrass.
Stir the yogurt into the lemongrass rice, then divide between 6 bowls and serve with small bowls of crushed raspberries.
Variations:
- flavor the rice with a split vanilla bean rather than lemongrass and serve with a puree of mixed berries.
- Serve the berries with thick yogurt and honey, sprinkled with toasted slivered almonds.
This recipe is from our March Supper Club night. One of the two "new girls" brought it (and we're going to try to keep her - thanks Sara!). It had been a long time since I'd had crescent rolls, and I'm beginning to wonder why. Her recipe, pulled from AllRecipes.com, didn't actually call for grinding everything up in the food processer, so I'm not sure why I did it, but now that I've done it that way twice, I guess its all ok!
We had this with a simple garden salad. It makes enough for 4 or 5 people, and since there is just the two of us, we have dinner for another night! Rah!
Chicken and Broccoli Braid
c/o Sara M., from March Supper Club
http://allrecipes.com/Recipe/Chicken-and-Broccoli-Braid/Detail.aspx
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
½ cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
½ cup mayonnaise
2 teaspoons dried dill weed
¼ teaspoon salt
2 tablespoons slivered almonds
¼ cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg, beaten
Preheat oven to 375 degrees F (190 degrees F).
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
I've done a little post editing - I pulled these brownie cupcakes out of the Easter Post and gave them their own entry, and I'll tell you why!
I stumbled across Once Upon a Tart yesterday, and she's hosting a food-blog event - Brownie Babe of the Month. Considering I made these this month, and we really adored them, I thought I'd submit them to her. Wish me luck! :)
The cupcakes were a nice mix of creamy cheese and moist chocolatey goodness.
Black-bottom Cupcakes
http://www.leitesculinaria.com/recipes/pdfs/black_bottoms.pdf
By David Lebovitz
From The Great Book of Chocolate
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bitter- or semi-sweet chocolate, coarsely chopped
1 ½ all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa power (not Dutch-process)
1 teaspoon baking soda
¼ teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract
Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.
Adjust the rack to the center of the oven and preheat to 350°F. Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.
Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well at room temperature for 2 to 3 days, if store in an airtight container.
Most people, I guess, would have had ham and spring vegetables and deviled eggs... but not us! Dave picked another recipe (for me to make) from the Dona Tomas cookbook... so we had Mexican for Easter! Yay!
This is not a weeknight dinner - unless you're one of those people that gets in to work at 7 and out at 3 or something... I think I started getting dinner together at 3? Mind you, I made cupcakes in the middle, I put off cooking the chicken for a couple of hours... but the fact is, I got started early. But boy, was it worth it.
Ah, and for those of you that want to sub out brown rice for the white - don't. I tried that the first time I made it, and seriously, the rice took hours. HOURS! Just suck it up and have white rice.
Pollo Con Mole Agridulce (Chicken Breast with Guajillo Sauce, Spices, Orange and Lime)
From Dona Tomas: Discovering Authentic Mexican Cooking, by Thomas Schnetz and Dona Savitsky
5 guajillo chiles
1 cup water
2 cups plus 2 tablespoons canola oil
1 ½ white onions, coarsely chopped
3 cloves garlic
¼ fresh pineapple, peeled, cored, and cubed
¼ teaspoon ground canela (Mexican cinnamon)
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
About 2 tablespoons kosher salt
½ cup freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1 ½ cups chicken broth
3 boneless, skinless chicken breasts, halved
Freshly ground black pepper
2 teaspoons unsalted butter
2 tablespoons sesame seeds, for garnish
Place a dry skillet over medium heat. Add the chiles and toast for 2 to 3 minutes, pressing them into the pan and turning occasionally with tongs to prevent burning, until the skins are lightly brown and the chiles begin to puff up. While the chiles are still hot, remove the stems but don’t discard all the seeds since you’ll want some for the heat. Submerge in a bowl of hot water for 20 to 30 minutes to rehydrate. Drain the chiles and combine with the water in a blender. Puree on high speed to make a paste.
Place a large skillet or sauté pan over high heat and add the 2 cups oil; you want a good depth so that the vegetables and pineapple will be submerged during frying. When the oil is hot, add the onion and fry for 3 to 4 minutes, until browned around the edges and toward the center. Add the garlic cloves when the onion is about half-cooked and cook for 2 to 3 minutes, until browned. Remove the onion and garlic with a skimmer or a slotted spoon and transfer to a colander or China cap to drain. Add a little more oil if necessary and carefully add the pineapple. Fry for 2 to 3 minutes, until golden brown. A spatter screen can be quite helpful since the juicy pineapple tends to spatter. Remove from the oil with a skimmer and add to the colander to drain. Wipe most of the oil out of the pan.
Place the onion, garlic and pineapple in a blender and puree on high speed for 1 to 2 minutes, until a fine consistency is achieved. Return the puree to the pan and place over medium heat. Gently whisk in the chile puree, canela, allspice, and cloves, salt, orange juice, lime juice, and about ¾ cup of the broth. Decrease the heat to low and gently simmer for about 1 hour, until the flavors begin to marry. Adjust the seasoning with the spices and salt as necessary.
Preheat the oven to 350°F. Season both sides of the chicken with salt and pepper. Place a large sauté pan over high heat and add the 2 tablespoons oil and the butter. When hot, add the chicken and sauté for5 to 7 minutes, until the first side is browned. Place the pan of chicken into the oven for about 10 minutes, until tender and cooked through. (The second side of the chicken will brown in the oven.)
Remove the chicken from the pan and arrange on individual plates or a serving platter. Place the pan back over high heat and add the remaining ¾ cup of broth. Deglaze the pan, scraping up and browned bits with a wooden spoon, then simmer and reduce for 5 to 6 minutes. Add to the simmering sauce and ladle over the chicken. Serve and once, garnishing each plate with a sprinkling of sesame seeds.
Serve with:
Arroz Con Chile Poblano (Poblano Rice)
From Dona Tomas: Discovering Authentic Mexican Cooking, by Thomas Schnetz and Dona Savitsky
Poblano Marinade
1 cup tomatillos (about 6 ounces)
1 poblano chile, toasted, peeled, stemmed, and seeded
¼ bunch cilantro
Kosher salt
Water
Rice
3 tablespoons canola oil
½ cup white onion, cut into ¼-inch dice (about ½ onion)
1 ½ cups medium- or long-grain white rice
2 tablespoons kosher salt
Soak the tomatillos in cold water for a few minutes, then peel off and discard the husks. Place the tomatillos, chile, cilantro, and a pinch of salt in a blender and puree until smooth. Add enough cold water to bring to three cups of liquid and quickly blend together.
Place a saucepan over high heat and add the oil. Add the onion, decrease the heat to medium, and sauté for 4 to 5 minutes, until transparent. Add the rice and continue to sauté for 5 to 7 minutes, until toasted to a light coffee color; this will enhance the flavor and keep the rice from clumping.
Add the marinade and salt and increase the heat to high. Bring to a boil then decrease the heat to medium. Cover and gently simmer for 30 to 40 minutes, until all the liquid is absorbed and the rice is tender. Fluff the rice with a fork and adjust the salt just before serving.
Happy Easter!
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