Candy Girl

FFWD - Nutella Tartine

2012-02-09T20:07:00.001-05:00

tartine: n. A French open-faced sandwich, especially one with a rich or fancy spread.

Without a doubt, Nutella Tartine is the easiest recipe in Around My French Table. So easy, it's hard to even call it a recipe.

Dorie tries to make harder by suggesting that readers make brioche bread to use but I couldn't pass up the chance to do it up easy this week. There is an adorable bakery a block from my office so I walked down there on my lunch break in hopes of finding a freshly baked loaf of brioche or challah. Not finding any, I spied the croissants and decided that would be perfect for a nutella sandwich.

Wow, was this good! The slight bitterness of the orange marmalade against the chocolate was divine. Chopped hazelnuts casually strewn across the top and a tiny sprinkle of salt were the final garnishes to this delightful treat.
I'm pretty sure most of my fellow French Friday with Dorie participants didn't take the lazy route like yours truly. You can see their creations by visiting, here.

Sour Cream Pound Cakes with Meyer Lemon Curd

2012-02-08T07:33:00.001-05:00

I made my first trip to a Trader Joe's a couple of weeks ago. And let me just say - I'm in love. I was so happy at one point in the store, I swear I teared up. So many amazing, and affordable, foodie must haves! It's a good thing one is opening up about a mile away from me or I would be on the road every other week to get a fix for this new addiction.

One of the items that I squealed when I found (there was much squealing) was a bag of Meyer lemons. Meyer lemon recipes blow up the food blogosphere this time of year and I couldn't wait to get my hands on some. Now that I had them, what was I going to do with them? Ice cream and pudding made the short list but in the end I decided on a curd. I love their versatility. And sneaking a spoonful every time I open the refrigerator.

My friend Tracey, of Tracey's Culinary Adventures, had recently posted a recipe for Meyer Lemon Curd that looked divine. If you haven't done so already, check out her blog as she posts the most incredible food and is such a kind and generous person. This curd recipe is great because it doesn't involve fussing with separating eggs and having a bunch of egg whites lying around. The Meyer lemon flavor is a little less acidic and little sweeter than regular lemons. Kind of like the love child of a lemon and an orange.

With the curd made it was time to figure out a vehicle for it. I ended up going the easy route by making cupcakes. I love pound cake and its sturdy texture makes it the perfect base for dolloping curds. These mini pound cakes were delicious. I loved the addition of cream cheese here and plan on keeping this recipe in my files as it is a great all-around pound cake recipe.

The cupcakes had barely cooled and the curd had barely chilled before I was putting them together. I couldn't wait to see if I had made the right choice with my first foray with Meyer lemons. As I took a bite, the tanginess of curd gave way to the sweet, moist texture of the cake. A perfect pairing of texture and flavor. Now, not only am I in love with Trader Joe's, but Meyer lemons too.

Sour Cream Pound Cakes with Meyer Lemon Curd

Sour Cream Pound Cakes
Southern Living

1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (15 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 8-ounce container sour cream

Meyer lemon curd (see recipe below)
Powdered sugar (for sprinkling)

Preheat oven to 350 degrees F. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

Combine flour, baking powder, baking soda, and salt. Gradually add to butter mixture, alternately with sour cream, beating until blended. Spoon batter into lined cupcake pans.

Bake for 13 to 15 minutes for mini-muffins and 20-24 minutes for regular muffins or until a wooden pick inserted into center comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pans and cool completely.

Once cupcakes have cooled, add a dollop to each cupcake and sprinkle with powdered sugar.

Meyer Lemon Curd
via Tracey's Culinary Adventures

1/2 cup Meyer lemon juice (3-4 lemons)
1 tablespoon lemon zest
1/2 cup sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, cut into 4 pieces

In a medium heatproof bowl, whisk the lemon juice, zest, sugar, and eggs together until well combined. Add the butter and set the bowl over a saucepan of simmering water. Cook, whisking almost constantly, until the curd has thickened and registers 160 degrees F on an instant-read thermometer. Strain through a fine mesh strainer into a second heatproof bowl. Allow to cool slightly, then press a piece of plastic wrap against the surface and store in the refrigerator. The curd will keep for a week.

Lasagna Soup

2012-02-04T07:06:00.001-05:00

Happy National Homemade Soup Day!

I love lasagna but it's a bit of a pain to make and dirties a sink full of dishes. Especially for what is a one pot dish. How do you keep all of the flavor of lasagna, still keep it in one pot, but eliminate the mountain of dishes? Lasagna Soup.

Our winter weather has been anything but winter-like but this was still perfect to warm up with on a lazy Sunday. The prep is minimal and the list of ingredients lend themselves to adding and subtracting based on your preferences and what you have on hand. The only thing I would recommend, strongly recommend, not changing is the cheese topping. A blend of ricotta and mozzarella, a fat dollop on top melts into the soup and is truly what makes this soup taste and feel like lasagna. I wish I had added a quick grate of fresh nutmeg to the mixture and have added that note to the recipe. A quick chop of fresh basil would also up lovely.

While the freakish spring like temperatures have been lovely, I'm really hoping for some snow soon. Lasagna Soup is a winner regardless of the weather. Enjoy!

Lasagna Soup
adapted from a farmgirl's dabbles

2 tsp olive oil
1 1/2 pounds Italian sausage
2 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
2 14 ounce cans chopped tomatoes
6 cups chicken stock
8 ounces fusilli pasta
salt and pepper to taste

for cheese topping
8 ounces ricotta
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
pinch of freshly ground black pepper
1/8 teaspoon freshly grated nutmeg (optional)

2 cups shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-sized pieces, and brown for 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, basil, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until tomato paste turns rusty brown in color.

Add diced tomatoes and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.

Meanwhile, put a large pot of water on to boil. Once boiling, add a teaspoon of salt to water and add pasta. Cook until al dente, according to package directions. Drain and set aside.

While the pasta is cooking, prepare cheese topping. Combine all ingredients in small bowl.

To serve, season soup with salt and pepper. Add some pasta to each serving bowl. Ladle soup over and top with a dollop of cheese mixture. Add cheese and serve.

Red Velvet Cheesecake

2012-02-02T07:30:00.001-05:00

Everybody deserves to have at least one person in their life that they can totally depend on. Know, without a doubt, that this person has only your best interests at heart. A person that you can trust to love and like you even when you have revealed the worst part of yourself. Someone that makes you smile and just thinking of them not being there brings tears to your eyes. I am so very blessed to have such a person in my life. My sister Debbie.

Debbie loves cheesecake and I try and make her one on her birthday. I decided to make her one recently just to let her know I love her and appreciate her. Red is her favorite color and her favorite flavor. She loves anything strawberry, cherry, or red velvet. Anything red so Red Velvet Cheesecake is the perfect dessert for her.

This recipe was pretty easy as far as cheesecakes go. Just make a simple crust and pour the filling over. The recipe has you adding chocolate and red food coloring to a portion of the batter to create the swirl but you could easily increase the quantities of both and create a lovely solid red cheesecake. The red velvet swirl had a light chocolate flavor and paired well with the deeper chocolate flavor of the crust. Not the best cheesecake I've made, but still delicious.

Speaking of cheesecake crust, I love the chocolate wafer cookies most recipes call for but they can be difficult to find and expensive so I usually just use chocolate animal crackers of chocolate Teddy Grahams. Great for snacking as you bake!

I wish the top hadn't cracked and really do prefer to cook cheesecakes in a bain marie. I recently read that over beating your batter can cause the cheesecake to rise and then crack as it deflates. I think that may have been part of the issue here because I mixed the batter according to the directions and felt like it was way too long.

Obviously this would be a lovely cheesecake to serve for someone special on Valentine's Day. It would be especially cute made as minis. Heart shaped, even better.

This one is for you Debbie! I love you!

Red Velvet Cheesecake

Food Network Magazine

For the crust:

1 1/2 cups finely crushed chocolate cookies (about 28 cookies)

5 tablespoons unsalted butter, melted

1/3 cup sugar

pinch of salt

For the cheesecake:

4 8-ounces packages of cream cheese, softened

1 1/4 cups sugar

1 tablespoon fresh lemon juice

1 teaspoon vanilla

2 tablespoons all-purpose flour

4 large eggs

1 tablespoon unsweetened cocoa powder

1 teaspoon red food coloring

Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, butter, sugar, and salt in a bowl. Press into the bottom and 1-inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.

Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice, and vanilla in a stand mixer fitted with the paddle attachment until smooth, 3-4 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups of the batter to a small bowl. Stir in the cocoa powder and red food coloring. Pour the red batter into the crust, then pour white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set and the center is still wobbly, about 1 hour and 20 minutes.

Turn off the oven but keep the cake inside to cool, about 20 minutes. Run a knife around the edge of the cake (don't remove the springform pan) and set on rack to cool. Refrigerate at least 4 hours before slicing.

Cook's Notes: I pulled my cake out of the oven after about an hour. I would also suggest only beating the batter until it is smooth and combined, about 1-2 minutes.

French Herb Bread

2012-01-31T07:21:00.000-05:00

What do you think of the new look? I'm pleased as punch with it!

I've had a Twitter account for a while now but didn't really understand how to use. Now that I've (mostly) figured it out, I love it. Such a fun way to share bits of information. If you are a twitterer too, let's hook up. (Probably too late to try and play this cool since I already outed myself as lame and out of touch.) You can find me at @candygirlky.

On to the food. This recipe for French Herb Bread was included in King Arthur Flour's latest catalog. My bread baking skills have improved to the point that I jump right in when I see a bread recipe I want to make. I used my new kitchen scale for the first time here and am a convert. I can't believe I waited so long to buy one. So much easier.

By far one of the easiest and most delicious breads I've made. Herbs de Provence are one of my favorite herb mixes to use and are perfect here to give the bread a lovely herbaceous flavor. A perfectly crusty crust encases a light, yet hearty interior. Dry milk and potato flakes are kind of oddball ingredients and by chance, I had them in my pantry. If you don't have them, pick them up just for this recipe because you will want to make it again and again.

I made a full size loaf but plan on making mini loaves in the future to serve alongside bowls of steaming soup. Or the next time we grill out to mimic the little loaves of bread popular at a lot of steakhouses. Served with honey butter. Or maybe with some Gruyere cheese sprinkled on top and baked into the crust. Endless possibilities.

French Herb Bread
adapted from King Arthur Flour

1 1/4 cups lukewarm water
2 tablespoons olive oil
3 cups unbleached all-purpose flour
2 tablespoon nonfat dry milk
1/4 cup potato flour or 1/2 cup dried potato flakes
2 tablespoons Herbs de Provence
1 teaspoon salt
1 1/2 teaspoons instant yeast

Combine all of the ingredients, and mix and knead - by hand, mixer, or bread machine set on the dough cycle - until smooth, adding additional water or flour as needed. If using a mixer, about 6-8 minutes.

Cover the dough and let it rise for about 1 hour.

Shape the dough into a log and place in a lightly greased 9" x 5" inch loaf pan.

Cover and let rise until the dough has crowned about 1" over the rim of the pan, 30 minutes to 1 hour, depending on the warmth of your kitchen. Towards the end of the rising time, preheat the oven to 350 degrees F.

Bake the bread for 35 to 40 minutes. An instant-read thermometer, inserted into the center of the loaf should register at least 190 degrees F. Tent the bread lightly with foil if it appears to be browning too quickly.

Remove the bread from the oven, turn it out of the pan, and cool on a rack.

Banana-Cashew Ice Cream with Caramelized White Chocolate Freckles

2012-01-29T08:04:00.001-05:00

It's no secret that I love to make ice cream. I love to make ice cream because I love to eat it. A lot.

Far too much time had passed since I had made any ice cream so I pulled out my current favorite ice cream cookbook, Jeni's Spendid Ice Creams at Home. One of the things I love about this cookbook is that Jeni has divided the recipes into seasons: winter, spring, summer, and fall. Flipping through the pages, I was surprised to find that most of the recipes I have tried have been from the winter section. Probably because chocolate is season-less.

I decided on banana ice cream because I had a couple of bananas on the counter getting black and I wanted to try one of Jeni's recipes using freckles. There are a couple of recipes in the book for bombe, basically a magic shell type syrup that hardens once it makes contact with the cold ice cream and creates a shell that really is magical. Jeni uses bombes both in and on her ice creams. In the ice cream the liquid syrup separates into 'freckles', little specks of hardened chocolate. Nothing better than that snap of chocolate followed by the soft creaminess of the ice cream. Yum.

Jeni's technique for making ice cream is completely different than traditional recipes. It seems complicated but really is quite simple and results in a super creamy ice cream that I love. The banana flavor really stands out here as well as the caramelized white chocolate bits, or freckles. I added some lightly salted cashews for crunch and they were the perfect nut for this flavor combination.

Whatever the season, you will go bananas for this banana ice cream!

Banana-Cashew Ice Cream with Caramelized White Chocolate Freckles
adapted from Jeni's Splendid Ice Creams at Home, Jeni Britton Bauer

Makes a little over 1 quart

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 teaspoon vanilla
2 ripe bananas
1/2 recipe Caramelized White Chocolate Bombe Shell (recipe below)
1/2 cup lightly salted cashews

PREP Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
Whisk the cream cheese and salt in a medium bowl until smooth.
Fill a large bowl with ice and water.

COOK Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.
Remove from heat. Stir in vanilla.

CHILL Gradually whisk the hot milk mixture into the cream cheese until smooth.
Cut the bananas into chunks and puree in a food processor or mash with a fork until smooth. Blend the bananas into the hot cream mixture.
Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

FREEZE Pour the ice cream base into the frozen canister of your ice cream maker and spin until thick and creamy.
When the ice cream is almost ready, melt the white chocolate: melt gently until it is warm, liquefied, and smooth.
When the ice cream is ready, drizzle the warm white chocolate into the top of the canister and continue spinning until it is completely incorporated. Add the cashews and spin just until they are incorporated.
Pack the ice cream into a storage container with an airtight lid. Freeze until firm, at least 4 hours.

Caramelized White Chocolate Bombe Shell

12 ounces white chocolate, chopped
1/3 cup refined coconut oil

Combine the white chocolate and coconut oil in a saucepan and cook over medium-low heat, stirring, until melted and smooth. Then continue to cook, stirring constantly, until the mixture becomes a lovely deep amber, for 12 to 15 minutes. Continue to stir constantly, or the chocolate will burn as the color deepens. Remove from the heat if it seems the chocolate is caramelizing too rapidly.

Store covered in the refrigerator. It will keep for up to one month.

To melt the white chocolate, scrape it into a bowl, set it in a larger bowl of hot tap water, and let stand, stirring occasionally, just until liquefied and smooth.

Can be used to add into ice creams or to cover ice cream, creating a shell.

FFWD - Broth-Braised Potatoes

2012-01-27T06:16:00.000-05:00

These potatoes may look boring but they are anything but. Broth-Braised Potatoes are one of my favorite recipes to date from Around My French Table to date.

I've actually enjoyed recipes for side dishes from Dorie most of all. Maybe because side dishes often feel like an after thought and don't receive the attention they deserve. Sometimes it's hard to get the creative juices following with only broccoli as an inspiration. But Garlic Crumb-Coated Broccoli proves that it can be gussied up with little effort. Spiced Butter Glazed Carrots are crave worthy and have graced my dinner table numerous times. And now these Broth-Braised Potatoes.

Why didn't I think of this? Simply cooking small potatoes in an aromatic chicken broth full of herbs, garlic, and my favorite part, a strip of lemon peel, results in potatoes that are so full of flavor you will be hitting yourself on the head for not coming up with this one your own. (If you are already cooking your potatoes in this manner, I bow to you and your genius.)

More technique, than recipe, these lovely little potatoes will be a regular around my dinner table.

Be sure to check out what the rest of our group thought of this recipe at French Fridays with Dorie. Run to get the recipe,here.

Salisbury Steak with Onion Gravy

2012-01-25T07:32:00.001-05:00

When I was a kid, and by kid I mean twenty, one of my favorite meals was a frozen meatloaf or salisbury steak sharing an aluminum tray with mashed potatoes. Those were leaner times and these little meals were about a buck each. And yummy. While I would be hard pressed to pick up a similar frozen meal today, I still love salisbury steak.

I came up with this recipe one evening when I found myself missing the can of condensed soup the salisbury steak recipe I had used for years called for. Initially I began looking for something else to cook when I said to myself, "Seriously, you can't come up with a substitute? Not only a substitute, but something better?" Anyone else talk to themselves in their pantry? This little pep talk was just what I needed. I made salisbury steak that evening and it was leagues better than the recipe I had been using.

After tweaking this each time I make it, I think I've got it down. The steaks get injected with all kinds of flavor including Worcestershire sauce, steak seasoning, and one of my favorite ingredients, umami paste. Onions are cooked for a few minutes and then become a bed for the steaks. This allows the onions to absorb beefy flavor before everything is covered in a ketchup based mixture. Toss a lid over the skillet, stir every few minutes. Place a steak over a puddle of mashed potatoes and generously ladle the lovely gravy all over.

Homey, simple, and delicious. Every time I make this I am reminded of my younger days and the many frozen meals I consumed. Nice memories, but this is so much better.

Salisbury Steak with Onion Gravy

1 1/2 pounds ground beef (I prefer ground round)
1 14 ounce can low-sodium beef stock, divided
1/2 cup dried bread crumbs (I use panko)
1 egg
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons tomato paste
2 teaspoons umami paste, divided (optional)
2 teaspoons Worcestershire sauce, divided
1/2 teaspoon steak seasoning
1 tablespoon all-purpose flour
1/4 cup ketchup
2 tablespoons unsalted butter
1 tablespoon olive oil
1 onion, sliced thinly

In a large bowl, mix together ground beef, 1/3 cup beef stock, bread crumbs, egg, salt, pepper, tomato paste, 1 teaspoon of umami paste, 1 teaspoon Worcestershire sauce, and steak seasoning until combined. Shape mixture into 4 patties. Set aside.

Mix remaining broth, 1 teaspoon umami paste, 1 teaspoon Worcestershire sauce, flour, and ketchup in medium bowl until combined. Set aside.

Melt butter and olive oil in large skillet over medium high heat. Add onions, and cook for 3-4 minutes, until onions have started to soften. Place steak patties over onions and brown on both sides, about 2-3 minutes per side. Pour off excess fat if needed.

Pour gravy mixture over meat. Cover and cook for 15-20 minutes until meat is cooked through. Stir frequently.

Bacon Cookie Showdown

2012-01-22T15:23:00.001-05:00

Does anybody not love bacon? How can you not love something that makes your mouth water and immediately adds ridiculous amounts of flavor? It always satisfies. How many things can you say that about?

As badly as I wanted to try the bacon/chocolate trend, I purposely avoided it because, while it sounded like it wouldn't work, I just knew it would. A couple of weeks ago I foolishly made Maple Bacon Chocolate Chip Cookies. Big mistake. Huge. They were as good as I hoped they wouldn't be. Crispy, sweet, smoky, chocolately. Just all kinds of yumminess.

After inhaling about half of the dough, I decided it best to take the cookies to work where they were a big hit. People posting on Facebook, asking for recipes, and begging (one co-worker actually did beg a little) for me to make them again good. A colleague from another office complimented them and told me about another bacon cookie that was too-good-to believe.

Enter Bacon Ginger Cookies. They not only contain bacon, but bacon fat. You read that right, bacon fat. Now I live in the South were bacon is practically a food group of its own and I use bacon fat whenever and wherever I can, but it never would have occurred to me to add it to cookies.

All I can say is, genius. The ginger cookies were divine. Ginger cookies with crispy bacon, rolled in sugar, and sprinkled with salt. Spicy, chewy, smokey, salty and sweet. What more could you ask for?

I decided to bake another batch of the Maple Bacon Chocolate Chip and see how they fared when they went head to head with Bacon Ginger Cookies. Which one won? I think it was a tie. Some preferred the chocolate and others preferred the spiciness of the ginger cookie. I don't know that I could pick a favorite. Both are so, so, so, so good.

Now that I've discovered bacon in sweet stuff, there's no turning back...

Maple Bacon Chocolate Chip Cookies
adapted from Noble Pig

8 strips bacon
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon maple syrup
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans

Chop bacon into small pieces and cook until crisp. Drain and set aside.

Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour, soda and salt.

In a large bowl, using an electric mixer, cream the butter and sugars; about three minutes. Add egg, maple syrup, and vanilla and beat until just blended. Add the dry ingredients, beat until just incorporated. Stir in chocolate chips, pecans, and bacon.

Drop large tablespoons of cookie batter onto baking sheet spreading cookies about 2-3 inches apart. The cookies will spread while baking so make sure to leave plenty of room between cookies. I bake 8 cookies per sheet. Baked for 10-12 minutes, until edges are brown. Do not over bake as they will continue cooking after you pull them out of the oven and will burn easily. Transfer to a wire rack and let cool completely.

Bacon Ginger Cookies
adapted from Martha Stewart's Holiday Cookies

8 slices bacon, sliced into 1/4 inch dice
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons plus 2 teaspoons unsalted butter, softened
3/4 cup light brown sugar, packed
3/4 cup sugar
1 large egg
1/3 cup sorghum (or molasses)
1/2 cup raw sugar (turbinado)
sea salt for sprinkling

Cook bacon until crisp, drain and set aside. Pour off fat and reserve (let fat cool slightly before pouring as it can break glass containers - I'm speaking from experience).

Preheat oven to 350 degrees F.

Place flour, baking soda, ginger, cinnamon, and salt in large bowl and whisk to combine.

Place butter and sugars in bowl of electric mixer and beat until fluffy, 3 to 4 minutes. Beat in reserved bacon fat (about 1/4 cup). Add egg and mix until blended, scraping down bowl if necessary. Add sorghum and mix until blended. With mixer on low speed, add flour mixture and mix until blended. Stir in bacon.

Shape dough into one inch balls. Roll each ball in raw sugar and space 2 inches apart on parchment-lined baking sheets. Flatten balls slightly with the palm of your hand. Sprinkle lightly with sea salt. Bake until edges are set and tops are cracked, about 8 minutes.

Let cookies cool on wire rack. Cookies can be stored in airtight containers at room temperature for up to 3 days.

Chicken Meatball Noodle Soup

2012-01-20T07:20:00.001-05:00

With a package of ground chicken staring at me every time I opened the refrigerator, I set out to do something with it. I've made a variety of burgers using ground chicken in the past but find they are always a little bland and dry. It was a cold, rainy Saturday and soup seemed just the thing. Chicken Meatball Noodle Soup.

Smitten Kitchen is responsible for introducing me to food blogs and therefore directly to credit (or blame) for my addiction to the genre and to starting my own blog. Deb's photography and writing continue to inspire me so when I went looking for a chicken meatball recipe, hers was the one I used.

These meatballs were delicious. I rolled 'em up really small for the soup and made a few larger ones for tasting. A panade is the secret to keeping them moist. Panade is a fancy word for a completely unfancy mixture of bread and milk. Ham adds a big hit of flavor here. I would have preferred pancetta, but the Canadian bacon I had worked just fine. One of the things I loved about this recipe was being able to use of bits and pieces of leftovers (hamburger buns, Canadian bacon from a Christmas gift basket, a couple of shallots). Perfect to help me waste less food. Don't skip over the tomato paste/olive oil topping. It was my favorite part and added extra moisture and flavor.

The soup was basic and the perfect backdrop for the meatballs. A lovely, slightly different soup that we all enjoyed immensely.

What was the first food blog that made you swoon?

Chicken Meatball Noodle Soup

Chicken Meatballs
Smitten Kitchen (originally adapted from Gourmet)

3 slices Italian bread, torn into small bits, 1 cup (I used leftover hamburger buns)
1/3 cup milk
3 ounces sliced pancetta or Canadian bacon, finely chopped
1 small onion, finely chopped (I used 2 shallots)
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided
3 tablespoons flat leaf Italian parsley, chopped

Preheat oven to 400 degrees F with a rack positioned in the upper third of the oven.

Soak bread in milk until softened, about 4 minutes.

Cook pancetta, onion, and garlic in one tablespoon oil, 1/2 tsp of salt and 1/2 tsp of pepper in a large skillet until onion is softened, about 6 minutes. Cool slightly.

Squeeze bread to remove milk. Discard milk. Lightly beat egg in a large bowl and add chicken, 1 tablespoon tomato paste, pancetta mixture, and parsley. Mix together until all ingredients are well combined. Form into meatballs and place on baking sheet. Note: If making meatballs for soup, make small balls, about 1/2 to 3/4 inch in diameter.

Stir together remaining 1 tablespoon of olive oil and 1 tablespoon tomato paste. Brush mixture over meatballs. Bake until cooked through, about 15 - 20 minutes.

Chicken Noodle Soup

1 tablespoon olive oil
1 small onion, finely diced
2 large carrots, diced
2 garlic cloves, minced
2 thyme sprigs
8 cups chicken stock
1/2 cup egg noodles
salt and pepper
Chicken meatballs

Heat olive oil in dutch oven over medium-high heat. Add onions and carrots and cook until onions are translucent and softened, about 6 minutes. Add garlic and cook until it become fragrant, about 30 seconds.

Add thyme and chicken stock and cook over medium-low heat until carrots are almost tender, about 15 minutes. Add egg noodles and cook until they are done. Remove thyme stems. Season with salt and pepper. Add meatballs (6-8 if you are using small meatballs) to bowl. Ladle chicken noodle soup over and serve.

Maple Yogurt Pound Cake

2012-01-17T17:53:00.001-05:00

One bite of Maple Yogurt Pound Cake and you will think you are eating a stack of pancakes. Incredibly moist from the oil and yogurt, sweet from a generous half cup of maple syrup, this was completely and wonderfully different and delicious.

I love making pound cakes because they are so easy to throw together. I also love that a slice of pound cake is equally at home eaten straight out of hand or served on the fanciest of dessert plates; plain or topped with all kinds of goodies from fresh berries and pillows of whipped cream to sticky syrups and ice cream.

This one was great straight from the oven and the next day. While many pound cakes can dry up very quickly, this one kept it's lovely texture. Simplicity at its finest.

Maple Yogurt Pound Cake
Rivka, The Food52 Cookbook

1/2 cup Grade B maple syrup
3/4 cup yogurt, preferably nonfat
3 large eggs
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable oil

Position a rack in the center of the oven and heat to 350 degrees F. Generously butter a 9x5x3-inch metal loaf pan.

In a large mixing bowl, whisk together the maple syrup, yogurt, eggs, sugar, vanilla, and lemon zest. In a separate bowl, combine the flour, baking powder, and salt. Add to the wet ingredients and stir just to incorporate. Add the oil and fold gently until the oil is absorbed into the batter. Make sure not to overmix the batter.

Pour the batter into the prepared loaf pan. Place the pan on a baking sheet in the oven and bake until a tester inserted into the center comes out clean, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes. Cut around the sides of the pan to loosen the cake. Turn the cake out onto the rack, then turn it upright on the rack and cool completely.

Baked Sunday Mornings - Pecan Tassies

2012-01-15T06:34:00.001-05:00

"These are dangerous." My husband's reaction after trying Pecan Tassies, this week's recipe from Baked Explorations.

Dangerous, indeed. Pecan Tassies are basically teeny pecan pies. So teeny they can be eaten in one bite, or two if you are trying to mind your manners. And unlike a whole slice of pecan pie, these are too easy to mindlessly pop into your mouth, one after the other.

I really liked the cream cheese crust here. Flakey and tender, it was the perfect vehicle to house the sticky mixture of eggs, brown sugar, and pecans. Most pecan pies I have made in the past use a heavy helping of corn syrup to achieve the sticky, syrupy consistency of a traditional pecan pie filling but I didn't miss it here. My favorite part is the shelf of sugar that capped each pie and broke in the most satisfying manner when you bite into it.

And to think I almost didn't do this recipe because I had a 'been there, done that' attitude. Another keeper from the Baked boys!

To view my fellow Baked Sunday Mornings' bakers goodies, visit our blog, here.

Pecan Tassies
Baked Explorations, Matt Lewis & Renato Poliafito

1 cup (2 sticks) unsalted butter, softened, cut into 1/2-inch cubes
6 ounces cream cheese, softened, cut into 1-inch cubes
1 tablespoon sugar
2 cups all-purpose flour

2 large eggs
1 1/2 cups firmly packed light brown sugar
2 tablespoons vanilla extract
1/8 teaspoon salt
1 cup toasted pecans, coarsely chopped

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until the mixture is lump free. Add the sugar and beat again for 15 seconds. Scrape down the bottom and sides of the bowl. Add the flour in four parts, at low speed, until the mixture is just combined and a dough forms. Pinch off a walnut-size piece of dough, roll it into a ball, and set it aside. Continue pinching and rolling until all the dough is gone. You will end up with approximately 40 pieces. Place each ball into an individual mini muffin pan, then use your fingers to press the dough into the bottom and up the sides of each pan.

Once all the tassie shells have been formed, place the muffin pan in the refrigerator while you make the filling.

Preheat the oven to 350 degrees F.

In a medium bowl, whisk the eggs just until they break apart. While whisking, gradually add the brown sugar until completely combined. Add the vanilla and salt and whisk again. Add 1/2 cup of the chopped pecans and stir until they are completely mixed in.

Sprinkle the remaining 1/2 cup pecans into the tassie shells. Spoon in enough filling into the shells until they are about three-quarters full.

Bake for about 15 minutes. Reduce the oven temperature to 250 degrees F and bake for another 10 minutes, or until the filling is set.

Allow the tassies to cool for at least 30 minutes. Serve them warm or at room temperature. Pecan tassies taste best the day they are made; however, you can wrap them in plastic and keep them at room temperature for up to 2 days.

FFWD - M. Jaques Armagnac Chicken

2012-01-13T08:58:00.000-05:00

M. Jacques Armagnac Chicken is the perfect dish to represent the the intent and beauty of Around My French Table; food that pairs the elegance and technique of French cooking with the comfort and warmth we enjoy sharing food with those that we love the most.

This is as simple as throwing a chicken into a pot with some vegetables and wine, slapping a lid on and then letting it cook for an hour. In re-reading the last sentence, the visual I paint is of one rushed/possibly angry cook. A self-portrait, perhaps? Dorie would have written something like: A well-seasoned bird is lovingly nestled on a bed of vegetables that have been gently tossed in oil and kissed with herbs. Cover the pot with a lid and place in a piping hot oven for an hour while the flavors marry and mingle. Oh-so-carefully remove the lid and stare in wonder at the terra cotta color of the chicken as you breathe in the lovely aroma from the sauce that was magically created.

Please, please know that I'm not making fun of Dorie. Nor do I think I could write as beautifully as she does. Her incredible ability to write recipes that give the reader the feeling that she is standing there beside them is why she is my absolute favorite cookbook author.

The wine here is armagnac but I wasn't willing to shell out $$$ for a bottle of booze that I may never use again and used Dorie's option of brandy. I don't particularly like prunes, but wanted to try using some here. As luck would have it, earlier in the week a co-worker was walking around offering up individually wrapped prunes as a snack (so many jokes there but I'm going to leave it). I took four and used them here. They didn't melt into the sauce as Dorie said they may, but they did impart some sweetness.

My chicken didn't brown up as well as I had expected but was tender and juicy. I have a terrible time skimming fat (again, using incredible self control to leave the obvious jokes alone) and just left it in. The vegetables and the sauce were the best parts of dish. Perfectly cooked, the veggies were super flavorful, especially when scooted around in the sauce.

Easy, elegant, and French. Like I said, the poster child for Around My French Table and Dorie herself. You can find the recipe here.

To see the lovely creations prepared by rest of our group, visit French Fridays with Dorie.

Pretzel-Crusted Pork Chops with Orange-Mustard Sauce

2012-01-10T17:00:00.000-05:00

This is a great little recipe to have in your arsenal. Pretzel-Crusted Pork Chops with Orange-Mustard Sauce uses only a few ingredients, is relatively quick and easy, and packs a huge punch in flavor.

I purchased some pretzel rods before the holidays with plans on turning them into oh-so-festive chocolate dipped treats. Those plans fell by the wayside and I was left with a bag of pretzels that would probably go uneaten. How could I get some use out of them? Pretzels and pork seemed like a good match. With a mustard sauce. A quick Google search and I found this little jewel of a recipe.

The original recipe includes making a balsamic glaze to drizzle over the chops and making candied orange peel for the sauce. As lovely as those elements sounded, I was looking for less, how shall I say it, work. By ditching the balsamic and using orange marmalade, this dish was on the table in less than thirty minutes.

With the practical stuff out of the way, let's talk about the important stuff. How did the chops taste? Incredible. Crunchy and slightly salty from the pretzels, each bite swiped in the pool of sauce was divine. We loved them.

While perfect for a weeknight meal, these chops would be great to serve when you want your guests to be impressed and gush things like "you shouldn't have gone to so much trouble" and "I wish I could cook as well as you." They never have to know how easy they were!

Linking to: Ingredient Spotlight - Oranges & Orange Juice

Pretzel-Crusted Pork Chops with Orange-Mustard Sauce
adapted from Bon Appetit, September, 2006

1 cup whipping cream
1/8 cup Dijon mustard
1 tablespoon orange marmalade

1/4 cup all-purpose flour
1 large egg
1 cup crushed pretzel sticks
4 1-inch-thick center cut pork chops

3 tablespoons unsalted butter

Preheat oven to 450 degrees F.

Mix cream, mustard, and orange marmalade in heavy small saucepan. Bring to a boil, reduce heat to medium and cook until sauce is reduced in half, about 12 minutes. Season to taste with salt and pepper.

Place flour in shallow bowl. Whisk egg in second shallow bowl. Spread crushed pretzels on rimmed baking sheet. Sprinkle both sides of pork chops with salt and pepper. Working with 1 pork chop at a time, press 1 side of pork chop into flour, dip floured side only in egg, then press into pretzels, coating 1 side only. Transfer to baking sheet, prepared side up. Repeat with remaining pork chops.

Melt butter in large, ovenproof skillet over medium-high heat. Add pork chops to skillet, coated side down, and cook until brown, about 2 minutes. Turn chops over and transfer skillet to oven. Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140 degrees F, about 10 minutes. Remove from oven and let chops stand for 5 minutes.

Serve chops with sauce served beneath or over the top.

Almond-Cranberry Quinoa Cookies

2012-01-08T12:37:00.000-05:00

Quinoa in a cookie? I was intrigued when I spied this recipe in a recent issue of Bon Appetit.

Another attempt at trying to make little changes to my diet in hopes of big changes to my waistline. Almonds, love. Dried cranberries, love. Quinoa, love. But quinoa in a cookie, I wasn't sure about.

These are a cinch to throw together. Just make sure you cook the quinoa a little before you are ready to make the cookies so that it has time to cook and cool. I also found that they browned very quickly. Flattening the tops slightly before baking helped get them fully cooked before they got too brown.

Looking like a 'healthy' cookie, I was still skeptical as I pulled out the first tray of cookies. Upon taking the first bite my reaction was kinda of mmehh. But, the second bite won me over. I took one to my husband to get his reaction. Loved them.

My husband often shares my baked goodies with a friend that owns a small business where the guys that work there will eat just about anything. (I'm not sure if this is a compliment.) When he went to grab the bag of these cookies to take, I told him to leave them and that there is no way that group of guys would like these. Sneaking behind my back, the man took them anyway and reported that everyone loved them. Including the mailman and a few customers that came into the shop that day.

So these are a winner. Just don't tell people there is quinoa in them. What they don't know won't hurt them and may help them be just a tiny bit healthier.

Almond-Cranberry Quinoa Cookies
Bon Appetit, December 2011

1 1/2 cups white whole wheat flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1/4 cup (packed) light brown sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup cooked quinoa, cooled
1 cup old-fashioned oats
1 cup dried cranberries
1/2 cup slivered, unsalted almonds

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Whisk flour, salt, baking powder, and baking soda in a medium bowl. Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cranberries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1" apart.

Bake cookies until golden, 12-15 minutes. Transfer cookies to a wire rack and let cool.

Giveaway Winner Announcement!

2012-01-07T06:32:00.000-05:00

The winner of my first giveaway goes to comment number 69! Congratulations Sara Serna!

Thanks to everyone that participated, It was a lot of fun and I hope this won't be the last giveaway here on Candy Girl!

FFWD - Bubble-Top Brioches

2012-01-06T09:08:00.000-05:00

I can honestly say that I never thought I would make brioche rolls. But pushing myself to try new things is one of the reasons I joined French Fridays with Dorie and this seemed like just the recipe to do that.

Recipes requiring yeast and I have a complicated history full of fights, breakups, breakdowns, and the occasionally glimmer of hope that this relationship may work out after all. This recipe didn't bring about a full reconciliation, but certainly got us talking again.

Honestly, I have had more success with yeast recipes recently and do much better with instant yeast than the type that requires proofing. I recently attended a workshop where a rep from King Arthur Flour discussed bread baking and by following her tips, I have seen a lot of improvement in the limited bread baking I do.

This recipe has a lot of steps and takes time and patience. Two things I don't have a lot of at any time and certainly not in the middle of the week. I felt okay about things after mixing the dough, but I don't think I got the initial rise that I was supposed to (out of the dough, not me.) And I was too busy sleeping to 'slap' the dough down as Dorie instructed. Lastly, I had a kid that needed to be taken someplace and the last rise was far puffier than it should have been.

After all of my missteps with this recipe I was expecting it to be a failure. They smelled great, but I was convinced that I would end up with dense hockey puffs and not a light and airy interior. To my surprise, I pulled out rolls that certainly didn't have bubble tops, but were beautifully golden with a soft, spongey interior and a crisp exterior.

I know the French traditionally eat brioche for breakfast, but I think these would be perfect along side a steak dinner. If you are feeling brave enough to tackle this one, the recipe can be found here. To see how the rest of our group did with this one, visit French Fridays with Dorie.

Blueberry Oatmeal Muffins

2012-01-05T07:33:00.001-05:00

I don't really like oatmeal. I'm more of a cream of wheat girl, but the idea of a blueberry oatmeal muffin just sounded good.

I found a recipe from Elie Krieger's new book, Comfort Food Fix and used that as my starting point. I did something I rarely do. I made a recipe twice, in two days.

I made a batch of muffins, noted my modifications, then tossed them out. I didn't know there was such a thing as too moist when it comes to baked goods. Turns out, there is. After analyzing my test batch (great flavor, too moist, needs more salt, less applesauce, etc.), I picked up more blueberries and started over.

The second batch was much better all around. And maybe it's not fair to compare my muffin recipe to the original one from the book since I made several modifications, but I think my changes may have made them not only tastier, but dare I say, healthier? I added oats for texture (and fiber), a bit more salt for flavor, subbed buttermilk for regular milk to add more tang, and subbed some white sugar for brown sugar to give the muffins more complexity. I'm pretty happy with the end result.

I usually don't do a lot of low-fat baking (or cooking, for that matter) or play around with healthier substitutions. But something has got to give, other than the seams on my pants. So, I'm playing around with healthier options. And I have to say, I'm pretty optimistic that 2012 is starting off a little lighter around our house.

What lower fat/heathier substitutions do you regularly make?

Blueberry Oatmeal Muffins

adapted from Comfort Food Fix, Elie Krieger

1 cup unbleached, all-purpose flour (4 1/2 ounces)
1 cup whole-wheat pastry flour (4 1/2 ounces)
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/4 cup light brown sugar, packed

1/4 cup canola oil

2 large eggs
3/4 cup natural unsweetened applesauce
1/2 cup plain low-fat yogurt
1/4 cup low-fat buttermilk
1 teaspoon vanilla extract
1 1/2 teaspoon finely grated lemon zest
1/2 cup old-fashioned rolled oats
1 1/4 cups fresh blueberries

Position a rack in the center of the oven and preheat oven to 400 degrees F. Coat a 12-cup standard muffin pan with cooking spray.

In a medium bowl, whisk together both flours, baking powder, salt, and baking soada.

In a large bowl, beat together both sugars, oil and eggs until the mixture is pale and slightly frothy. Whisk in the applesauce, yogurt, buttermilk, vanilla, and lemon zest. Add in flour mixture, mixing only until combined. Do not overmix. Fold in oats and blueberries.

Divide the batter among the muffin cups, filling them to the top. Bake until a toothpick inserted in the center of one of the muffins comes out clean, 20 to 25 minutes.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold. Serve warm or let cool completely and store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to the 3 months.

Linking to:

Tastetastic Thursday

Barbecue Bacon Cheeseburger Pasta

2012-01-03T06:12:00.001-05:00

Ever think of a fantastic idea for a recipe? Then, just as your arm is aching from patting yourself on the back for being so creative and clever, you come across the same idea in a cookbook, a magazine, or even worse, you google the idea only to find you aren't so creative. Or clever.

This happens to me all the time.

I jotted down the idea for a Barbecue Bacon Cheeseburger Pasta a couple of months ago on my phone. I was thinking about one my favorite burgers: juicy ground chuck covered in steak seasoning, grilled and then topped with barbecue sauce, crisp bacon, and sharp cheddar cheese, and thought the ingredients would make an awesome baked pasta. Oh boy, was I right. This was delicious. Tasted just like my favorite burger. I even served it with some hamburger buns turned garlic bread.

I love the Neely's barbecue sauce and decided it would be perfect here. Making your own barbecue sauce is so easy and this recipe is perfect for us. It's on the sweeter side, but if you prefer it to be less sweet, decrease the sugar. If you want it spicer, add some cayenne and/or hot sauce. Smokier, add liquid smoke or paprika. Whatever you want to do to make it yours.

The rest of the recipe is just boiling pasta, frying bacon, browning ground beef, and then assembly. Easy. And as good as it sounds. I haven't looked to see if this has been done before. If it has, please don't tell me. Everyone deserves to feel clever every now and then. Right?

Barbecue Bacon Cheeseburger Pasta

8 slices bacon
8 ounces dried pasta (I used thin spaghetti)
1 pound ground chuck
1 teaspoon steak seasoning
1 1/2 cups barbecue sauce
2 cups sharp cheddar cheese, shredded

Preheat oven to 400 degrees F.

Fry bacon until crisp. Drain. Crumble and set aside.

Pour out most of grease from pan. Return to stove and add ground chuck. Season with steak seasoning. Cook until browned. Drain.

Meanwhile, put water on to boil for pasta. Once boiling, add salt and pasta. Cook following package directions (until al dente.) Drain pasta.

Add pasta to large bowl. Add browned ground chuck, crumbled bacon, barbecue sauce, and 1 cup of cheese. Toss together until well combined and pour into a 9 x 13 inch baking dish. Top with remaining cheese.

Bake until bubbly and cheese is melted. Let sit for a few minutes and then serve.

Neely's BBQ Sauce
Down Home with the Neelys

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

In a medium saucepan, Combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour and 15 minutes.

Cook's Notes: The recipe says the yield is 3 1/2 cups, but I generally only get about 1 1/2 cups of sauce. My sauce is always a little lumpy, so I pour it through a fine mesh drainer and it smooths right out.
Linking to:
Mouthwatering Monday
Your Recipe, My Kitchen
Eat at Home Ingredient Spotlight - Bacon Fest

Tastetastic Thursday

Top Ten of 2011

2011-12-31T07:00:00.000-05:00

Time for the ubiquitous year end top ten list!

I'm not going lie, I'm ready for 2011 to be over. It has been a tough year and I'm looking forward to a better 2012.

Not that 2011 was all bad. I visited New York City for the first time (totally hooked and can't wait to go back). The Kentucky Food Bloggers Group found me and asked me to join their ranks. Having such a supportive and creative group in my own backyard has renewed my love for this blog and jump started me to take it to the next level.I hope 2011 has been good to you and that 2012 will be even better!

Here are my favorite posts from 2011:

Maple Bacon Biscuit Bake - Can't express enough love for these. Candied bacon over sweet biscuits. Seriously.

Pumpkin Cheddar Muffins - One of the easiest recipes from Baked Explorations. They made the list for: 1) being ridiculously easy, 2) being ridiculously delicious, and 3) being such a wonderful surprise.

Butter Chicken - I started making this before 2011 but just got around to posting it this year. One of all time faves.

Peanut Butter Crispy Bars - My mouth waters just thinking about these. The caramelized rice crispies are addictive. And genius.

Chocolate-Orangette Ice Cream - It's no secret that I love to make and eat ice cream. I created this one based on a gelato I had in France that brought back wonderful memories of my mother.

Alfajores - I'm still in awe of how easy these cookies were to make.

BLT Sandwich Salad - Loved all of the components here; candied bacon (I'm seeing a theme here), the tangy dressing, and buttery croutons. Just a great salad all around.

Beggar's Linguine - A pick from the French Fridays with Dorie group and a total surprise. I thought pasta mixed with what is basically trail mix would be gross. Turns out it's awesome.

Roasted Vegetable Pizza - Healthy and delicious. I don't normally choose healthy so this one is extra special.

Ribeye Steaks with Goat Cheese and Lemon Honey Mustard Sauce - Elegant. Delicious. I wish I had gas in my grill right now so I could make these again.

Cauliflower-Bacon Gratin

2011-12-29T12:59:00.001-05:00

Wow. It has been forever since I've participated in French Fridays with Dorie. But the Cauliflower-Bacon Gratin is one of the recipes I had been wanting to try since I received the cookbook. And, it seemed like a perfect addition to my Christmas spread.

More of a crustless quiche than a gratin, this was very good. Rich and decadent are hallmarks of many of the recipes in Around My French Table and this one falls into those same categories. Cauliflower is cooked and then combined with bacon. A whole bunch of eggs, cream, milk, and cheese are poured over the top and the whole thing is cooked until puffed and golden.

Finding the cauliflower a bit bland, I wish I had roasted it instead of boiling it. This would have resulted in better texture and flavor of the cauliflower itself. I used Swiss cheese instead of Gruyere not out of preference, but because I am often cheap and I already had some Swiss in my massive drawer of cheese. Stronger, nuttier cheese is better here but the Swiss worked fine.

I have to admit this wasn't the over-the-top, out-of-this-world delicious casserole I was expected. But that's not a bad thing. My initial disappointment turned to appreciation for a dish that highlights an under utilized and under appreciated veggie. I plan on making this again but will roast the cauliflower, add lots more salt, and probably cut back on the cream.

Please visit the French Fridays with Dorie site to see what other bloggers did with this dish and other fun stuff.

Cauliflower-Bacon Gratin
Around My French Table, Dorie Greenspan

1 cauliflower
1/4 pound bacon, cut crosswise into slender strips
1/3 cup all-purpose flour
5 large eggs, lightly beaten
1 cup heavy cream
2/3 cup whole milk
Salt and freshly ground pepper
Freshly grated nutmeg
3 ounces Gruyere (you can use Emmenthal, or even Swiss in a pinch), grated

Center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Generously butter an oven-going pan that hold about 2 1/2 quarts. (It's not elegant and it's a tad too big, but a 9-by-13- inch Pyrex pan is fine.) Put the dish on the baking sheet.

Put a large pot of salted water on to boil. Pull or cut the florets from the cauliflower, leaving about an inch or so of stem. Drop the florets into the boiling water and cook for 10 minutes. Drain, rinse the cauliflower under cold running water to cool it down, and pat it dry. (Alternatively, you can steam the florets over salted water. When they're fork-tender, drain and pat dry.)

While the cauliflower is cooking, toss the bacon strips into a heavy skillet, put the skillet over medium heat, and cook just until the bacon is browned but not crisp. Drain and pat dry.

Spread the cauliflower out in the buttered pan, and scatter over the bacon bits.

Put the flour in a bowl and gradually whisk in the eggs. When the flour and eggs are blended, whisk in the cream and milk. Season the mixture with salt, pepper and nutmeg, and stir in about two thirds of the cheese. Pour the mixture over the cauliflower, shake the pan a little so that the liquid settles between the florets, and scatter over the remaining cheese.

Bake the gratin for about 25 minutes, or until it is puffed and golden and a knife inserted into the center comes out clean. If the top isn't as brown as you'd like it to be, run it under the broiler for a couple of minutes.

Macaroni and Gouda Cheese Casserole

2011-12-27T17:18:00.000-05:00

I have visited the lovely Asheville, North Carolina numerous times including an impromptu getaway with my husband earlier this year. We had a great time sightseeing, white water rafting and eating but I regret not eating at Tupelo Honey Cafe while we there. Known for their farm to table food that features traditional Southern favorites with a modern twist it is considered to be one of the best restaurants in the city.

I didn't realize they had published a cookbook until I found it on the library shelf recently and am now enjoying their creative food at home. The copy of the book is sitting on my kitchen counter with about a hundred post-its marking recipes I want to try. It is quite obvious that a 14 day loan from the library is not going to be enough and I am going to have to purchase a copy of the book for my collection.

First recipe I tried was the Macaroni and Gouda Cheese Casserole. I wanted to make mac n' cheese for Christmas dinner and just happened to have a block of Gouda in my fridge. A total sucker for manager's specials in the cheese case, the Gouda found it's way into my cart. Foreshadowing, perhaps?

This recipe is a bit different than my usual macaroni and cheese recipe in that it doesn't begin with a roux. As I poured in the three (yes, three) cups of cream and cheese, I was skeptical that this was going to turn out. The mixture seemed too loose, almost soupy. But I kept going and was pleasantly surprised with the finished product. The pasta absorbed the cream and the resulting casserole was perfect. Ritz crackers and panko are tossed together to create a bread crumb mixture to be layered on the bottom and the top of the dish resulting in crunch in every bite.

I forced my husband and daughter to try this before I served it to the rest of the family. (The missing portion in the photo.) My daughter is a macaroni and cheese connoisseur and my husband a mac n'cheese hater. Both loved this. Loved it. So much so that I had to fight them off to keep them out of it so I wouldn't be left serving a dish of food that looked like it was attacked by wild animals.

Now my new macaroni and cheese recipe, it combines traditional Southern ingredients and dishes (Ritz crackers and macaroni and cheese) with newer flavors and modern twists (panko and Gouda). I can't wait to continue to cook my way through this beautiful book and am planning another visit to Asheville so I can taste their food first hand!

Macaroni and Gouda Cheese Casserole
adapted from Tupelo Honey Cafe, Elizabeth Sims with Chef Brian Sonoskus

4 ounces Ritz Crackers
1 cup panko bread crumbs
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, melted
8 cups water
2 cups elbow macaroni
3 cups heavy cream
1 1/2 cups shredded gouda cheese (about 8 ounces)
1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees F. Lightly butter a 9 by 13-inch baking dish. In a food processor (or with your hands), pulse the crackers, bread crumbs, 1/2 teaspoon of salt, and 1/2 teaspoon pepper, until coarsely ground. Place the mixture in a large bowl and combine with the the melted butter. Set the cracker mixture aside.
Bring the water to a boil in a large stockpot and add 1/2 teaspoon of the salt. Add the macaroni and cook over high heat for about 12 minutes, or until just tender or al dente. Drain the pasta and return to the stockpot. Add the cheese, remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cook over high heat, stirring frequently, for about 5 minutes, or until the cheese is melted.
Sprinkle half of the bread crumb mixture evenly on the bottom of the prepared baking dish. Pour in the macaroni mixture and top with the remaining bread crumb mixture. Sprinkle the Parmesan cheese on top and bake for about 15 minutes or until golden brown. Turn the oven off and let the casserole rest inside for 5 minutes before serving.

Parisian Puffs

2011-12-23T07:36:00.000-05:00

Another appetizer recipe for this party hearty time of year!

A local restaurant features several unique pizzas on their menu including one they call the Parisian. A thin crust is topped with bits of Granny Smith apple, cubed ham, slices of Brie cheese, and drizzled with honey. It is trés magnifique.

I knew I wanted to recreate it at home and when I came across these individual Brie and Apple Tarts, I knew I had the makings of a fantastic new appetizer.

Apologies for: 1) The messy presentation and random shapes. It took a few tries for me to get a technique and shape down. Then I didn't take the time to seal everything with egg wash. 2) The messy photo. I took these to a party and baked them there so that we could enjoy them warm and in their full glory.

These are a nice combination of flavors and textures; sweet from the honey, tart from the apple, savory from the ham, creamy from the Brie, and buttery and crispy from the puff pastry. Bite into one and you get a slight crunch and flakiness followed by more crunch from the apple, melting from the cheese, and finally sticky sweetness as you lick the honey from your fingertips. A huge hit at the party I attended!

Parisian Puffs

1/4 cup flour, for rolling
2 sheets (1 box) puff pastry, thawed
1 small Granny Smith Apple
2 slices thinly sliced deli ham
1 small to medium round of Brie cheese
1 egg, beaten
2 tablespoons honey

Preheat oven to 400 degrees F. Line a baking pan with parchment paper or a silpat.

Lightly flour work surface. Unroll one sheet of puff pastry onto work surface and roll until it's about a 10 by 10 inch square. Cut the sheet into thirds and then thirds again so that you have 9 pieces of dough that somewhat resemble a square.

Thinly slice the apple. Slice or tear the ham into pieces. Please one or two thin slices of apple in the middle of each square. Top with a slice of ham and then a slice of Brie. Fold each corner of the pastry to the center and seal with the beaten egg to seal. You can also brush the top of each puff with the egg wash, if desired.

Place the puffs on the prepared baking sheet and repeat with the second sheet of puff pastry.

Bake for about 20 minutes. Drizzle each puff with honey and serve warm.

Cheez-It-Ish Crackers

2011-12-20T07:31:00.000-05:00

Cheez-Its are one of my favorite snacks but they don't have anything on these sophisticated little nibbles from Dorie Greenspan.

Anyone can make these Cheez-It-Ish Crackers. Anyone. Well, anyone with a food processor. And everyone will be impressed. These are the perfect, absolutely the perfect, appetizer to serve at a party. A glass of wine in one hand and the other hand discreetly going back for another cracker, and another one, and, well you get the idea. Once you eat one, you can't stop.

This is just a savory shortbread cookie. Creamy and buttery, you get to decide what other flavors you want to add with cheeses, herbs, and/or seasonings. I like these with a sharp cheddar and a Paul Bunyon sized pinch of cayenne.

I make a similar recipe from Ina Garten for Parmesan Thyme Crackers where she uses a stand mixer to blend the butter and flour, but I prefer Dorie's method of using the food processor. The dough from the food processor is so much smoother and moist. The ones from the mixer are always a bit dry and crumbly. Delicious, but a bit more frustrating to work with.

Please try these. As I said before, these are so simple and your guests will be lavishing you with compliments as they brush tiny orange crumbs from their lips.

Cheez-It-Ish Crackers
Around My French Table, Dorie Greenspan

1 stick unsalted butter, cold and cut into 1/2 inch pieces
1 cup cheese shredded (I used a sharp cheddar, but any hard cheese will work here)
1/2 teaspoon salt
1/4 teaspoon ground pepper (Dorie calls for white, but I used black)
1 pinch cayenne pepper (I used a bit more)
1 cup plus 2 tablespoons all-purpose flour

Place the butter, cheese, salt, pepper, and cayenne in a food processor and pulse until the butter is broken up into uneven bits and the mixture forms small curds. Add the flour and pulse until the dough forms moist curds again - these will be larger. There are times when you pulse and never get curds. If this happens, just process for a minute so that everything is as moist as possible.

Please the dough onto a work surface and knead gently until it comes together. Divide the dough in half, pat each half into a disk, and wrap the disks in plastic wrap. Chill for at least an hour and up to three days. Alternately, you can roll into logs (I like smaller crackers and roll into logs that are about an inch to an inch and a half in diameter), wrap and refrigerate.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. (I needed 2 baking sheets.)

If cutting the crackers out, working with one disk at a time, roll out the dough between the sheets of plastic wrap to barely 1/4 inch thick. Using a small cookie cutter, cut the dough into crackers. Gather the scraps together so you can combine them with the scraps from the second disk, chill and roll out again. Place the cut out dough on a baking sheet, leaving an inch between each piece. If using logs, cut into 1/4 inch rounds and place on a baking sheet.

Bake for 14 to 17 minutes or until the crackers are lightly golden and firm to the touch. Transfer to a rack and cool. Serve them while warm, or at room temperature.

These will keep for up to four days in an airtight container.

Yield: about 50 small crackers

Caramelized Onion Dip

2011-12-19T06:32:00.008-05:00

Warning. This Caramelized Onion Dip is seriously addictive. Seriously.

While it may seem like a million times easier to buy pre-made chip dip at the grocery store, it doesn't even come close to being as delicious as this is. I'm not kidding. Make this, and you will never be satisfied with the store stuff again.

I recently decided that caramelized onions are my favorite food. I love them. Honestly, once the onions have hit that point in the pan where they have succumbed to the heat and become soft and are just starting to caramelize around the edges, my mouth begins to water and my heart beats ever so slightly faster. It's a feeling akin to lust.

This delicious pile of caramelized onions are added to some cream cheese, sour cream, and mayonnaise creating a dip that is slightly sweet, slightly tangy, slightly spicy,and over the top good. The perfect addition to your upcoming holiday parties, New Year's Eve, or even super bowl get-togethers!

Caramelized Onion Dip
adapted from The Barefoot Contessa Cookbook, Ina Garten

2 large yellow onions
4 tablespoons unsalted butter
1 tablespoon olive oil
1/4 teaspoon ground cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, pepper, and sugar and saute for 10 minutes until the onions have begun to soften. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve cold or at room temperatures with potato chips, pretzels, rounds of baguette or fresh vegetables.

Baked Sunday Mornings - Buckeyes

2011-12-18T06:26:00.000-05:00

This is the last candy post, I promise. Well for a while anyway. Does anybody else start getting a little sick of sweets right about now? I'm not over them completely, but am starting to crave carrots and broccoli.

The premise of Baked Explorations is reinventing classic recipes and Buckeyes are the first recipe from the book that I have memories of and an emotional tie to. But we called them peanut butter balls. My step-sister Kathy is a fantastic cook and I couldn't wait until she made peanut butter balls at Christmas. Candy dishes full of these little balls of yumminess were scattered throughout her house. It was heaven.

As I grew up and began cooking myself, I started making buckeyes at Christmas (although mine were never as good as Kathy's.) There really isn't a simpler recipe out there. Mix up some peanut butter and a pound of powdered sugar, roll 'em up and dip in a bag of melted chocolate chips.

The Baked version has been elevated slightly with the addition of some cream cheese, graham cracker crumbs, and a darker chocolate. I followed their recipe up to the chocolate. I simply do not like peanut butter and dark chocolate together (as I learned here.) I went with a plain old bag of milk chocolate chips. Kathy's recipe included a chunk of paraffin which helped the chocolate stick to the balls and made it glossy.

I wasn't sure I liked this newer version at first, but realized that the graham cracker crumbs add a tiny bit of grittiness to the texture that I liked. My friend pointed it out and said it made them taste more like Reese cups and he's right. And anything that tastes like a Reese's Cup is A-OK with me!

To find the recipe and to see how the other Baked girls and boys did this week, visit our blog!

Peppermint Crunch Truffles

2011-12-13T07:33:00.004-05:00

Looks like it is candy week here on candy girl. Just seeing my blog name typed out makes me want to change it. Really I want to change it all the time. Maybe candee gurrrl?

Anyway, back to this post for Peppermint Crunch Truffles. One word - yum. Another word - dangerous. As in dangerous for me to have around. Their richness hasn't deterred me from popping one after another into my mouth.

Three ingredients here: chocolate, cream, and Peppermint Andes. Doesn't get any simpler or more delicious.

Peppermint Crunch Truffles

Bakers Royale

11 ounces dark chocolate (65% cacao)

8 tablespoons heavy cream

1 1/2 cups Peppermint Andes, crushed

1. Place chocolate and heavy cream in a heat-proof bowl over a saucepan of simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes, whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20 to 30 minutes. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.

2. Remove chilled truffle mixture. Using a melon baller or small cookie scoop, scoop out chocolate rounds. Finish forming truffles by hand and place on a parchment lined baking sheet. Roll truffles in crushed Peppermint Andes. Give covered truffles one more roll between the palms of your hands to gently press the crushed candies into the truffles.

Chocolate-Almond Bark with Sea Salt

2011-12-12T10:35:00.008-05:00

Chocolate barks are one of my favorite Christmas treats to make and give. Impressive, but really simple to make.

Chocolate-Almond Bark with Sea Salt is uber-sophisticated and uber-delicious. This recipe from the December issue of Bon Appetit mixes marcona almonds that have been coated in caramel into dark chocolate and finished with coarse sea salt.

Marcona almonds originated in Spain and are shorted, rounder and slightly sweeter than the almonds you may be used to. They are generally coated in oil and are perfect on a cheese platter. I love marcona almonds, but they are very expensive and I don't think I have ever seen any without oil in these parts. So I went with their less exotic North American cousin.

The almonds are lovingly tossed in a thick, sticky caramel. The amber caramel coats each almond in a crisp shell of caramel that creates a snack worthy of eating as is. But this is just the beginning of this bark. The almonds are then mixed in melted chocolate and then spread out into a chunky slab of chocolate.

While I like dark chocolate, I'm very particular about what flavor pairings I like it with. Coconut, yes. Raspberry, absolutely. Almonds, not so much. I prefer milk chocolate and almonds together so I cheaped out and used milk chocolate here. Perfection. Like a Hershey's with Almonds on steroids.

Finished with a dusting of coarse sea salt, the bark is left to cool before being snapped into shards. Between the sweet, smoothness of the chocolate, the crunch of the almonds and caramel, and the salty tang, this candy bar is perfect to tuck into the stocking of anyone that has been very, very, very good this year.

Cooks Notes: I used whole roasted almonds and milk chocolate. I can't believe I'm saying this, but I would have preferred fewer almonds, or maybe giving them a rough chop. By rough chop, I mean just once with the knife so you are still left with satisfying chunks of almonds to bite into, but a bark that is a tad bit thinner.

Chocolate-Almond Bark with Sea Salt

Bon Appetit, December 2011

Makes about 1 3/4 pounds of candy

1/2 cup sugar

2 tablespoons water

1 tablespoon unsalted butter

1 1/2 cups roasted Marcona almonds (not in oil) or plain roasted almonds

1 pound good-quality dark chocolate (62% - 70% cacao), finely chopped

Coarse sea salt (for sprinkling)

Line a baking sheet with a silicone baking mat or foil.

Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter, whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.

Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.

Break bark into pieces and store between layers of parchment or waxed paper.

Alfajores

2011-12-08T13:11:00.007-05:00

I have a new favorite cookie. Alfajores. Ever had one? O.M.G.

I picked up Alice Medrich's Chewy Gooey Crispy Crunchy Melt-In-Your-Cookies a while back and love, love her recipes. Her crispy chocolate chip cookies are out of this world and are my current favorite chocolate chip cookie.

Before I get carried away on a chocolate chip cookie fantasy, let me get back to the Alfajores. Alfajores (al-fah-HOR-ays) are sandwich cookies comprised of dulce de leche smooshed between buttery shortbread cookies. With their origins in Spain, they are apparently very popular in South America. And now my house.

At first bite I was in awe of how delicious these were for so little effort. With a second bite my creative juices began to flow with all of the possibilities. I was also struck with what an economical recipe this is. Given the prices at the grocery store these days, that's something. A stick of butter, some flour, and a few other ingredients and you have a lovely batch of cookies for just a few dollars.

Alice's recipe uses a couple of tablespoons of brandy. I halved that and replaced the second tablespoon with a generous pour of vanilla. I think these would work beautifully without alcohol or you could substitute with your favorite spirit. For my fellow Kentuckians (and bourbonites everywhere), bourbon would be phenomenal here.

I had a can of dulce de leche in the pantry and used that, but Alice does provide a recipe to make it from scratch. And not that scary 'cook a can of sweetened condensed milk and hope it doesn't explode' method. I may try making my own next time, and may even go crazy and make the coconut dulce de leche.

Somewhere in the sandwiching of the second batch, I came up with the brilliant idea to add a sprinkle of fleur de sel to the caramel. And brilliant it was. There are no words for the beautiful simplicity of this little cookie.

Got to go. Need to make more alfajores...

Alfajores

Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies

2 1/4 cups (10.125 ounces) unbleached all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, very soft

1 cup (7 ounces) sugar

1 large egg

2 tablespoons brandy or rum (I substituted 1 tablespoon with vanilla)

1 cup Dulce de Leche (I used canned, but you can make your own if you prefer. Recipe is below.)

Line cookie sheets with parchment paper.

Preheat oven to 325 degrees F. Position racks in upper and lower thirds of oven.

Combine the flour, cream of tartar, baking soda, and salt in a medium bowl and mix together thoroughly with a whisk or fork.

With a large spoon in a medium mixing bowl or with a mixer, mix the butter with the sugar until smooth and well blended but not fluffy. Add the egg and brandy and mix until smooth. Add the flour mixture and mix until completely incorporated.

Shape heaping teaspoons of dough into 1-inch balls. (Or, on a lightly floured surface, shape dough into square and cut into 8 strips and then cut each strip into 8 pieces to make a total of 64 equal pieces. Roll each piece into a 1-inch ball.) For miniature cookies, shape level teaspoons of dough into 96 smaller balls. Place the cookies 2 inches apart on the lined or ungreased pans and flatten to about 1/2 inch thick. Bake for 14 to 16 minutes for larger cookies or 12 to 15 minutes for miniature cookies, until the edges are lightly browned. Rotate pans from top to bottom and from front to back halfway through the baking time. For line pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks.

Cool the cookies completely before filling or storing.

Sandwich the cookies with a generous dab of dulce de leche. The cookies will soften as they stand. They are good crunchy or soft. May be stored in an airtight container for at least 1 week.

Vanilla Dulce de Leche

Makes 1 cup

1/2 vanilla bean

1 quart whole milk

1/2 cup (3.5 ounces) sugar

1/2 teaspoon baking soda

Pinch of salt (optional)

With a sharp paring knife, cut the vanilla bean in half lengthwise. In a large saucepan, combine the vanilla bean pieces with the milk, sugar, baking soda, and salt, if desired. Bring the mixture to a simmer, stirring frequently. At first the milk will thicken a little; then it will curdle. It will eventually smooth out again as you cook it. Continue to cook, stirring and scraping the sides and corners and all over the bottom of the pot frequently, until the mixture thickens and becomes a little chewy when spooned over an ice cube or when a spoonful dropped onto a plate holds a shape like thick caramel sauce. This may take 40 to 60 minutes. The mixture becomes especially foamy in the last stages of cooking. Scrape the mixture into a heatproof bowl or jar.

Cool slightly, then taste and adjust the salt, if desired. You can leave the spent pieces of vanilla bean in the mixture if you like. May be kept in the refrigerator for at least 1 month.

Influenza RX Sorbet

2011-12-04T18:07:00.007-05:00

"Our flu-season fix: proven to clear nasal passages, ease a sore throat, and soothe the body."

When I came across this introduction to Jeni's Influenza RX Sorbet, I immediately got up to make it. Even with stuffy nasal passages, a sore throat, a tired body, and an aching head. I haven't been given a prescription that included ice cream since I had my tonsils removed in the third grade and it was a promise to good to pass up.

This frozen treat tastes like sunshine in a bowl.

While the cool sorbet certainly is refreshing, its ingredients have natural healing properties as well. Jeni based it on her family's home remedy of a mug of hot whiskey, honey and lemon juice. The ingredients are here to heal first, but also taste delicious. Lemon and orange juice are full of vitamin C. Ginger and cayenne clear nasal passages. Additionally, ginger and cayenne are natural antiseptics. Honey and bourbon have antiseptic properties too. Honey and liquid pectin moisten a dry throat. Simple ingredients that harness great power.

The sorbet comes together in just a few minutes, and within a few hours you can be on your way to feeling better!

Influenza RX Sorbet

Jeni's Splendid Ice Creams at Home, Jeni Britton Bauer

2 cups fresh orange juice (from 5 to 6 oranges)

1/3 cup fresh lemon juice (from about 2 lemons)

2/3 cup sugar

1/3 cup honey

1/4 teaspoon powdered ginger

One 3-ounce packet liquid pectin

1/4 teaspoon cayenne

2 t 4 tablespoons Maker's Mark bourbon (optional)

Combine the orange and lemon juices, sugar, honey, and ginger in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat.

Add the pectin, cayenne, and bourbon, if using. Pour into a bowl, cover, and refrigerate until cold.

Freeze the sorbet just until it is the consistency of very softly whipped cream (You can eat it now, if you wish; otherwise, proceed as directed.)

Pack the sorbet into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Black Forest Chocolate Cookies

2011-12-03T20:28:00.003-05:00

Anyone else anxious to begin Christmas baking? Even though it's way too early to begin making cookies if I expect to have any left when Christmas gets here, I couldn't resist making these Black Forest Chocolate Cookies when I came across them in the first Baked cookbook.

I've always hated cherries and anything cherry flavored, but have recently fell in love with dried cherries. While I probably wouldn't touch a piece of Black Forest Cake, I loved the idea of turning this classic dessert into a cookie.

While tangy dried cherries and chunks of white chocolate stud these cookies, they are chocolate cookies first and foremost. So much so, that you could omit the cherries if you prefer or use this cookie as a base for whatever your heart, or stomach, desires. Three different kinds of chocolate are used resulting in a mountain of chocolate. Isn't that a lovely image?

These were delicious. Rich and fudgy. Perfect for Christmas cookie trays or just for munching on whenever.

Have you started your holiday baking?

Cooks Notes: I used about 6 ounces dark chocolate and the 10 ounces semisweet chocolate to be melted and poured into the batter. This was based on what I had in my pantry, but I think it turned out perfectly. Also, this cookies can burn very easily, so I recommend watching them closely and pulling them out of the oven as soon as the tops are set. The book says you should get a yield of 24 cookies, but I got at least double that amount using a standard cookie scoop.

Black Forest Chocolate Cookies

Baked: New Frontiers in Baking, Matt Lewis & Renato Poliafito

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

16 ounces, dark chocolate (60 to 72% cacao), coarsely chopped

10 tablespoons unsalted butter, cut into 1-inch pieces

6 large eggs

1 1/4 cups granulated sugar

1 cup firmly packed light brown sugar

1 tablespoon pure vanilla extract

1 cup (6 ounces) semisweet chocolate chips

1 cup (6 ounces) white chocolate chips

1 cup (6 ounces) dried cherries

Sift the flour, baking powder, and salt together into a medium bowl and set aside.

In a large nonreactive metal bowl, combine the dark chocolate and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.

Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.

Add the flour mixture and mix on low until just combined, about 10 seconds. Do not over mix.

Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries. The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks. Remove from the oven and let cool slightly before removing from the pans and serving.

The cookies can be stored in an airtight container for up to 3 days.

Honey Glazed Almonds

2011-11-28T07:29:00.004-05:00

I didn't plan it, but looks like I am posting back to back Cooking Light recipes! I love that magazine. It doesn't feel like a healthy cooking magazine. The recipes are always approachable, doable, and look delicious.

Honey Glazed Almonds are not only delicious, but ridiculously fast and easy. I've made several different types of glazed, candied, or spiced nuts in the past, but these were by far the easiest and one of the best.

Each nut is coated with sweet, spicy, and smoky flavor. Honey, hands down one of my favorite ingredients, provides the sweet. Chipotle chile powder adds a touch of spiciness, and cumin adds subtle smokiness. You could certainly play around with different spices, but this combination is pretty darn good.

A great, healthy option for on the go snacking, these would also make fantastic holiday gifts. You can make a ton of almonds (or nuts of your choosing) for very little money. Package in a cute jar or tin, and voila, a great hostess or co-worker gift!

Honey Glazed Almonds

Cooking Light, November 2011

1 1/2 cups raw, unblanched almonds

1 tablespoon sugar

1 1/2 tablespoons honey

1/2 teaspoon ground chipotle chile powder

1/4 teaspoon ground cumin

1/4 teaspoon salt

1. Line a large baking sheet with parchment paper.

2. Place the almonds in a medium nonstick skillet; cook over medium heat for 6 minutes or until lightly toasted, shaking pan frequently. Combine the remaining ingredients in a 2-cup glass measure. Microwave at HIGH for 30 seconds. Add honey mixture to pan, and cook 2 minutes, stirring constantly. Arrange almond mixture on prepared baking sheet in a single layer; let stand 10 minutes. Break apart any clusters.

Maple-Cider Brined Turkey with Bourbon-Cider Gravy

2011-11-20T13:33:00.009-05:00

I hate cooking a turkey. Hate it. It's much to much fuss for something that even when it's good, is still kind of bland.

But when I came across this recipe for Maple-Cider Brined Turkey with Bourbon-Cider Gravy in the current issue of Cooking Light magazine, I knew I would be making not one, but two, turkeys this year. It just sounded so good. But probably too fancy to serve my family on Thanksgiving.

So I picked up a turkey breast and halved the brine recipe. As much as I hate cooking a turkey, I do like brining and think it is a great technique to add flavor to most meats. The brine here is full of autumnal flavors like apple cider and maple syrup - mmmm.

The turkey cooks fairly quickly and was beautifully browned and still moist. So far so good. On to the gravy. The gravy was fantastic! The apple cider takes center stage and the bourbon and herbs are subtle backup singers. I didn't halve the gravy recipe and am glad I didn't because now I have some of this delicious topping to go with my turkey on Thursday. I'll be serving everyone else a less exciting gravy - shhh.

I'm still dreading cooking the big bird on Thursday, but this recipe did help me see that turkey doesn't have to be boring.

How about you - do you love or hate to cook a turkey?

Maple-Cider Brined Turkey with Bourbon-Cider Gravy

Cooking Light, November 2011

Brine:

2 quarts apple cider

1/2 cup kosher salt

1/2 cup maple syrup

1 teaspoon whole allspice berries

3/4 teaspoon whole black peppercorns

1/2 teaspoon whole cloves

6 (2-inch) strips orange rind

2 rosemary sprigs

2 bay leaves

1 gallon cold water

Turkey:

1 (12-pound) fresh or frozen turkey, thawed

3 tablespoons butter, softened

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh sage

1/2 teaspoon freshly ground pepper

1 apple, cut into wedges

6 garlic cloves

1 rosemary sprig

1 sage sprig

1/2 orange, cut into wedges

1/2 onion, cut into wedges

Cooking spray

Gravy:

1 tablespoon butter

1 tablespoon chopped fresh thyme

1 shallot, finely chopped

1/2 cup apple cider

1/4 cup bourbon

1 1/4 cups fat-free, lower-sodium chicken broth, divided

3 tablespoons all-purpose flour

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon cider vinegar

1. To prepare brine, combine first 9 ingredients in a large stockpot over high heat; cook 6 minutes or until salt dissolves, stirring occasionally. Remove from heat; add 1 gallon cold water. Cool to room temperature.

2. To prepare turkey, remove giblets and neck from turkey; reserve neck. Trim excess fat; add turkey to brine. Refrigerate 18 to 24 hours, turning occasionally.

3. Preheat oven to 375 degrees.

4. Remove turkey from brine; discard brine. Pat turkey dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 3 tablespoons butter and 3 ingredients (through 1/2 teaspoon pepper) in a small bowl; rub butter mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Place apple and next 5 ingredients (through onion) in the body cavity. Secure legs with kitchen twine. Place turkey on the rack of a roasting pan coated with cooking spray. Place neck in bottom of roasting pan; place rack with turkey in pan. Bake at 375 degrees for 1 hour and 15 minutes. Cover turkey loosely with foil; bake an additional 45 minutes or until a thermometer inserted into thickets part of thigh registers 165 degrees. Remove from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes; discard neck and skin.

5. To prepare gravy, place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off one bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat.

6. Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add thyme and shallot; saute 2 minutes. Add 1/2 cup cider and bourbon; boil 3 minutes or until liquid is reduced by half. Combine 1/4 cup broth and flour, stirring with a whisk. Add flour mixture, remaining 1 cup broth, and drippings to pan; bring to a boil. Reduce heat, and simmer 4 minutes or until thickened. Stir in parsley and vinegar.

Pumpkin Swirl Cheesecake with Biscoff Crust

2011-11-19T06:46:00.015-05:00

Can you believe that Thanksgiving is only four days away? November is flying by...

In my family it's a given that I will be bringing dessert to the big meal. Actually, I'm cooking most of the big meal and the desserts. It's practically a law that pumpkin has to be on the dessert table but only a few of my brood will eat pumpkin pie so I wanted to make something this year that kept me in compliance with Thanksgiving Law but more of my family could enjoy.

Pumpkin Swirl Cheesecake it is. Pumpkin Swirl Cheesecake with Biscoff Crust to be exact.

I've been itching to make a crust with Biscoff cookies and it was perfect here. I loved the spiciness of the cookies against the smooth cheesecake. Gingersnaps or a traditional graham cracker crust would be great too. Because the star here is the filling.

I like my cheesecake to be firm, but not dense, creamy, but not spongy. Using a mixture of cream cheese and mascarpone provides exactly the texture I love. A small layer of pumpkin cheesecake is the first layer and then returns to provide the swirl, and the pretty, to the finished cake. The pumpkin is very subtle here and should satisfy the pumpkin lovers and fool the pumpkin haters.

In the spirit of efficiency I made the cheesecake early and popped in the freezer. I couldn't wait that long to taste it though. I had to check to see if it was worthy of serving my guests, didn't I? Mini cheesecake to the rescue. I love this cheesecake and don't know if I can wait four days to have my second serving. I hope you will give it a try and that you and your family love it too!

Here are a few other recipes that are the perfect ending to your holiday feast:

Ginger Custard Pumpkin Pie - a spicy, rich riff on traditional pumpkin pie

Pumpkin Bread Pudding with Caramel Sauce - one of my favorite desserts, ever

Apple Pear Cranberry Honey Creme Mini Pies - I will be making these delectable pies too

Sweet Potato Bread with Orange Glaze - so easy and so delicious

Pecan Pie Cookies - addictive, pop-in-your-mouth versions of the classic

Chocolate Pudding - nontraditional, but I need some chocolate this year and these puddings are like chocolate crack

Linking to:

Thanksgiving Traditions

Foodie Friday

Joy of Desserts

A Themed Baker's Sunday

Pumpkin Swirl Cheesecake with Biscoff Crust

crust recipe via Bakerella

cheesecake recipe adapted via Kokocooks

For the crust:

1 1/2 cups crushed Biscoff cookies, about 27 cookies

3 tablespoons brown sugar, packed

6 tablespoons butter, melted

For the cheesecake:

2 8-ounce packages of cream cheese, at room temperature

4 ounces mascarpone cheese, at room temperature

1 cup sugar

2 tablespoons flour

3 large eggs

1/2 teaspoon vanilla

2 large egg yolks

3/4 teaspoon cinnamon

1/8 teaspoon ground allspice

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 cup pumpkin puree

Prepare a 9-inch springform pan by cover the bottom and up the sides with aluminum foil to catch any drips. Place pan on baking sheet.

Prepare crust by combining cookies, sugar, and butter in a bowl. Press mixture into 9-inch springform pan. Set aside.

Preheat oven to 350 degrees.

Place cream cheese, mascarpone cheese, sugar, and flour in large bowl and beat at medium speed with an electric mixer until smooth. Scrap down sides of bowl and beat again. Add eggs, one at a time, beating well after each addition. It helps to scrape down the sides of the bowl often as well to ensure that there aren't any lumps in the batter. Add vanilla and mix until combined.

In a separate bowl, whisk two egg yolks. Add in cinnamon, allspice, ginger, nutmeg, and pumpkin puree and stir until well combined. Add in about 1 1/2 cups of cheesecake batter and stir until no streaks remain in mixture.

Pour 3/4 of pumpkin mixture over crust. Add cheesecake batter. Dollop on remaining pumpkin mixture. Take a small knife (a butter or paring knife is fine) and gently pull it through the dollops of pumpkin, turning your hand to create a marbled, or swirl pattern.

Place in oven and bake for 20 minutes. After 20 minutes, adjust oven temperature to 300 degrees and cook for another hour. Do not open the oven door during the hour. After one hour, turn off the oven. Open the oven door slightly and leave cheesecake in the oven to finish for another 20 minutes. Remove from oven and place on a cooling rack.

Once cooled, gently slide a paring knife around the edge of the cheesecake to loosen from the pan. Remove the side of the springform pan and place cheesecake in refrigerator until ready to serve.

No Fuss Focaccia

2011-11-15T17:15:00.001-05:00

One of my most indelible food memories involved a slice of focaccia while in Italy a couple of years back. The Cinque Terre along the Ligurian coast of Italy is not only postcard-picturesque, but also full of focaccerias, tiny little bakeries that sell nothing but different varieties of focaccia. Seriously. While touring one of the village,s I snuck off from our group and popped into a focacceria and for a measly little Euro I was rewarded with a piece of heaven.

Airy and spongy on the interior, the exterior was crisp and well seasoned with salt. Rich olive oil was generously drizzled over the warm bread leaving lickable trails of its goodness down my fingers. My family found me before I had a chance to finish the focaccia on my own and began stealing fingerfuls. We almost broke into a brawl over a piece of bread there in that sleepy little Italian village before we had to run back to our group. They purchased their own pieces of bread at other focaccerias but nothing compared to that first bite.

Trying to recreate this experience at home would be an exercise in futility because as good as the focaccia was, it was the sum of the experience that holds such a special place in my memory. But I have tried to make focaccia before with ho hum results, until now.

I came across this recipe for No Fuss Focaccia on King Arthur Flour and am in love. With the technique and the results. Truly, no fuss. Truly, delicious.

The exterior cracks as you bit into it and then your teeth sink into the airy interior. My husband didn't share my enthusiasm as I held a piece of the bread up to him squealing about how holey the interior was. I know my fellow bakers understand those little joys in the kitchen.

I kept it simple this time and spread good olive oil, from Italy of course, across the top and then sprinkled flaked salt on half and dried herbs on the other half. I can't wait to make this again with some pesto, and then with some sun-dried tomatoes, maybe a little bit of cheese, the possibilities are endless...

What food memories have you tried to recreate?

No Fuss Focaccia

King Arthur Flour

1 1/2 cups warm water

3 tablespoons olive oil (and more for drizzling)

1 1/4 teaspoons salt

3 1/2 cups unbleached all-purpose flour

1 tablespoon instant yeast

1) Lightly grease 9" x 13" pan, drizzle 1 to 2 tablespoons olive oil in the bottom.

2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.

3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, until it becomes puffy.

4) While the dough is rising, preheat oven to 375 degrees.

5) Gently poke the dough all over with your index finger.

6) Drizzle it lightly with olive oil, and sprinkle with desired seasonings.

7) Bake the bread until it is golden brown, 35 to 40 minutes.

8) Remove from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

Caramelized Butternut Squash Risotto

2011-11-13T09:59:00.004-05:00

Anybody else out there cook for a picky eater?

I don't know if picky is the right word, but my husband can definitely be challenging to please. A carnivore through and through, every meal must include meat. Questions are raised if bread isn't included. Comments will be made if there is too much pepper or anything slightly spicy.

He eats just about anything I put in front of him and when he likes something I've cooked he is generous with the praise. When he doesn't like it, he tries not to say anything but I know him too well. I don't spoil him and cook what I want, but I part of the enjoyment of cooking is watching my family enjoy what I have prepared. So I often try and schedule recipes I want to try but know he will not like for when he is not home.

Like Caramelized Butternut Squash Risotto. The hubs would have loved the caramelized butternut squash but he doesn't like risotto (I don't even know how that is possible) and he would have been looking for a piece of meat. So this became a light dinner for my best friend Amy and I to enjoy with a lovely glass of wine. Okay, two glasses of wine.

I've used Ina Garten's Easy Parmesan "Risotto" recipe a couple of times and LOVE it. I'm sure Italians and food purists would find the idea of cooking risotto in the oven offensive, maybe even sacrilegious. But I'm here to tell you it is pure genius. The rice is cooked perfectly in the oven and a luscious, creamy texture is achieved by adding in a bit more stock, wine, and Parmesan cheese at the end and stirring it vigorously for a couple of minutes. The end result is near perfect risotto without all of the babysitting.

As delicious as the risotto is with just Parmesan, it is a blank palette for whatever you choose. I chose to make another Barefoot Contessa recipe, Caramelized Butternut Squash.

This was my first time preparing butternut squash and my first time eating it in any form other than soup. I loved it and have a new favorite Fall squash (sorry, pumpkin). I followed Ina's classic technique for roasting veggies and sprinkled on a teeny bit of brown sugar. I over-caramelized the squash and it was still delicious. Slightly crisp on the exterior and creamy on the interior, its sweetness was the perfect counterpoint to the richness of the risotto.

A beautiful main course, it would be a great accompaniment to any protein as well. While I don't think he would have loved this risotto, I think my picky husband would have at not hated it, as long as it was hidden under a big slab of meat.

Caramelized Butternut Squash Risotto

slightly adapted from Barefoot Contessa How Easy is That & The Barefoot Contessa Cookbook, Ina Garten

For the squash:

1 medium butternut squash

3 tablespoons unsalted butter, melted

1 tablespoon brown sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

For the risotto:

1 1/2 cups Arborio rice

5 cups simmering chicken stock, divided

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

2 teaspoons salt

1 teaspoon freshly ground pepper

Prepare the squash. Preheat the oven to 400 degrees.

Cut off and discard the ends of the squash. Peel the squash and cut in half lengthwise, remove the seeds. Cut the squash into 1/2 to 1 inch cubes and place on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. Toss all the ingredients together and spread on a single layer. Roast for 30 to 45 minutes until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly.

Set aside while you prepare the rice.

Prepare the rice. Reduce the oven temperature to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice al dente. Remove from the oven, add the remaining cup of chicken stock, Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes until the rice is thick and creamy. Stir in the butternut squash and serve hot.

Italian Sausage & Shrimp Alfredo Pasta

2011-11-08T20:15:00.008-05:00

This was good. Damn good. Italian sausage, shrimp, and pasta tangled up in alfredo sauce, how can it not be good???

This dish came together as a way to use up a couple of sausage links left over from another recipe, some frozen shrimp, and half of box of farfalle pasta. I've never been a fan of Emeril's but am kind of liking him on this season of Top Chef so I thought I would give his alfredo sauce recipe a go.

Alfredo sauce is too easy to make! I was worried that mine might be kind of funky with the addition of the fat and fond from the sausage and shrimp, but it only added to the flavor and didn't affect the texture at all. I added some garlic and nutmeg to the recipe to add a bit more flavor as well. The sauce was rich, smooth and creamy. I sometimes find alfredo sauce to be too rich, but this was perfect.

While the recipe and most of the ingredients are Italian, it felt a bit Cajun to me. A variation of this easy alfredo sauce will be permanent fixture in my rotation as a way to use up scragglers in my fridge and pantry. Buon Appetito and laissez lex bons temps rouler!

Sausage & Shrimp Pasta with Alfredo Sauce

adapted from recipe by Emeril Lagasse

2 links of Italian sausage, sliced into 1/4" pieces

1 pound large shrimp, peeled and deveined

1 pound dried pasta

6 tablespoons unsalted butter

1 shallot, minced

1-2 cloves of garlic, chopped

1 cup heavy cream

1/8 tsp of freshly grated nutmeg

1 cup finely grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cook the sausage in a large skillet over medium-high heat until browned on both sides and cooked through. Remove from pan and set aside. Add shrimp to pan and cook 1-2 minutes on each side. Remove from pan and add to sausage. Reserve skillet.

Cook pasta according to directions. Drain, reserving 1/4 cup of the pasta water.

While the pasta is cooking, melt the butter in the reserved skillet over medium-high heat. Add shallots and saute until tender. Add garlic and cook for 30 seconds. Add heavy cream and nutmeg and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the to the pot it was cooked in, set over medium heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper and add in sausage and shrimp. Sprinkle with remaining Parmesan. Serve immediately.

Light and Fluffy Biscuits

2011-11-08T18:53:00.001-05:00

When I was a kid I was trying to open a can of refrigerated biscuits when the can fell out of my hand and landed on one of my big toes. After many tears and a blackened toenail, I eventually had to go to the hospital where the doctor drilled a hole in my toenail. I still wince thinking about it.

You would think that incident would have put me off refrigerator biscuits for the rest of my life, right? Not so much. Until recently, my idea of making biscuits involved smacking a can against the counter.

After playing around with several biscuit recipes I discovered that they are easy to make and there is far less risk of injury. Homemade biscuits are quick and easy too. I used a recipe from Paula Deen for a while and then tried the one on the package of that most-Southern-of-pantry-staples, White Lily Flour. They were all very good, but it wasn't until I started using Bakewell Cream that I achieved the biscuits I was looking for: light and fluffy on the interior and a hint of crisp on the exterior.

Bakewell Cream was created in Maine during World War II as a substitute for cream of tartar or baking powder due to food shortages. Who would have thought an ingredient from up North could improve this Southern staple?

I use a mixture of shortening and butter in my biscuits. Shortening gives them a flaky texture and butter adds flavor. I generally use whatever milk I have in the fridge. That's usually skim and heavy cream so I'll mix a little of each because I think the biscuits need some fat in addition to liquid. Buttermilk would be an excellent replacement if you have some you need to use up.

A couple of these light and fluffy biscuits smothered with some gravy and some locally harvested sausage patties is the perfect Sunday morning treat.

Linking to:

This Chick Cooks

Light and Fluffy Biscuits

adapted from Bakewell Cream

4 cups flour

4 tsp Bakewell Cream

2 tsp baking soda

1 tsp salt

1/4 cup shortening

1/4 cup butter, cold, cut into cubes

1 1/2 cup milk

Place dry ingredients in large bowl and whisk together.

Add shortening and butter and mix with pastry blender or with your fingers until they are incorporated into the dry ingredients but you still have discernible pieces of butter and shortening in the mix.

Add the milk all at once, and stir quickly with a fork until the mixture comes together into a soft dough.

Turn out on floured board and knead 5 or 6 times.

Roll or pat dough to 1/2' to 3/4' thick. Cut with biscuit cutter and place on baking sheet. Re-roll scraps as gently as possible and continue cutting until dough is used up.

Bake at 475 degrees Fahrenheit for 5 minutes.

Turn off oven and leave biscuits in oven to continue to cook for 5-10 minutes, until golden brown.

Makes about 12 biscuits if using a 2" biscuit cutter.

Baked Sunday Mornings - Pumpkin Cheddar Muffins

2011-11-06T07:00:00.002-05:00

Pumpkin Cheddar Muffins. Pumpkin. Cheddar. Muffin. Pumpkin and cheddar together? In a muffin?

Yep!

I was intrigued by this recipe. And a little uneasy. These two orange foods aren't usually paired. Intrigue was definitely the victor here, because these little babies were amazing.

If you are new to baking or just want to work on improving your baking skills, muffins are the best recipes to start with because they don't require any special tools or fussy techniques. Just dump the ingredients in a bowl, stir, and bake. Doesn't get any easier.

These muffins are not sweet but not super savory either. The pumpkin adds moistness and subtle flavor. Not too pumpkin-y. A smidgen of cayenne pepper adds a little background heat that balances out the flavors. The recipe calls for ground black pepper, and I had the pepper grinder in my hand, but just couldn't do it. I was afraid the black pepper would be too harsh. I think I made the right call because they were delicious.

Everyone that grabbed one was unsure saying 'pumpkin cheddar??' but ended up loving them.

Looking for something easy, impressive, and unusual? Make these. Today.

You can find the recipe at our Baked Sunday Mornings site!

Linking to:

Deelicious Sweets

Apple Pear Cranberry Honey Creme Mini Pies

2011-11-04T14:51:00.001-04:00

Most of the desserts I make are shared with my co-workers, friends, or family. So I love anything that is easily parsed out and portable. As much as I enjoy making pies, they aren't always the easiest to share. After making blackberry mini pies, I was convert to mini pies. Or pie babies, baby pies, pielets, hand pies. Whatever you call them, they are too darn cute!

When an apple pear mini pie recipe from Soup Addict hit my inbox, I couldn't wait to make them myself. Especially since I came home to find some beautiful pears on the counter the day before. I love the class apple-pear combination of Fall and like to add in some dried cranberries for some tang and additional texture.

Pie crust has become one of my very favorite things to make. I love how a few simple ingredients create a vehicle for an endless list of fillings. I used Dorie Greenspan's Good For Almost Everything Pie Crust here, but you could easily use refrigerated pie crust.

The star of these little babies is the honey creme. So good. Rich, velvet, sweet custard creates a pillow for a mixture of apples, pears and cranberries. The result is a handheld pie that is pretty to look at and even better to eat.

Check out the buttons on the left to follow me on Facebook, Pinterest, or RSS Feed. Aren't they cute? Also, check out a great article about Central Kentucky Food Bloggers in Chevy Chaser Magazine featuring some of our amazing local talent. You can also see what our group is up to by visiting our Facebook Page.

Linking to:

Joy of Desserts

Apple Pear Cranberry Honey Creme Mini Pies

adapted from Soup Addict

1/2 cup milk (whole or 2%)
1/2 cup heavy cream
1/4 cup butter
2 tablespoons honey
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 sweet-tart apples, peeled, cored, and sliced very thinly and then into small 1″ pieces
2 pears, peeled, cored, and sliced very thinly and then into small 1″ pieces
1 teaspoon lemon juice
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg, freshly ground
1 recipe of your favorite homemade pie crust recipe divided equally and rolled into rounds (or, if desperate, one 15 ounce package pastry for double-crust pie)

Instructions:
1. In a medium saucepan over medium heat, combine sugar, 1/2 cup milk, heavy cream, butter and honey. Heat until butter is melted, stirring occasionally. Whisk together the cornstarch, 2 tablespoons milk, and vanilla in a small bowl, then stir into the butter mixture. Cook until thickened, stirring constantly (should just take a few minutes after the cornstarch has been added). Remove from heat, and set aside to cool slightly.

2. Preheat oven to 400 degrees F (200 degrees C) with rack in the center of the oven. In a medium bowl, combine the apple and pear slices, lemon juice flour, cinnamon and nutmeg. Mix well.

3. Grease and flour a standard muffin tin (or use a non-stick version, greasing unnecessary). Use a 4″ round cookie cutter to cut 6 circles from each pie crust round (note: it may be necessary to gather up the scraps and reroll to make the 6th circle from each round). Optional: use small decorative cookie cutters to cut 12 shapes from leftover dough scraps.

4. Fit one dough circle into each muffin compartment, pressing lightly so as not to rip the dough. It doesn’t need to be a snug up-against-the-walls fit, but the dough should form a round bowl.

5. Spoon the honey creme evenly into each of the pie dough cups. Then spoon the apple-pear-cranberry filling on top of the creme.

6. Bake for 17 to 20 minutes, or until the edges of the crust are golden brown and fruit is tender. Allow pies to cool completely in the pan.

7. Lift out each pie one by one, taking care not to squeeze too hard (the crust should be firm, so they’ll lift right out). Serve at room temperature.

Pork Loin with Pear-Cranberry Chutney

2011-11-02T06:32:00.001-04:00

This recipe for Pork Loin with Pear-Cranberry Chutney from Health magazine contains some of my absolute favorite ingredients to cook with: leeks, bacon, dried cranberries, honey, and rosemary. Thrown all together along with a pear straight from my backyard they created an incredible medley of flavors.

I love to cook pork loin, but with the recent increase in meat prices, I have been much more selective when shopping for meat. Recently, a light bulb went off and I realized that half of a loin was more than enough for my small family and I could get two meals out of one pork loin, bringing the cost-per-meal down considerably. (I'm really not as slow-witted as this last sentence makes me out to be.) So after using half of the pork for Hog Wild Chili, I set aside the remainder to make this lovely dish later in the week.

While the pork loin was super tender and delicious, it really is just a vehicle for the chutney. Chutney is a revelation. I loved how the sweetness of the pear contrasted with the tartness of the cranberries. You could easily use a pork tenderloin or even chops here. Just make sure you sear the meat in order to develop some flavor in the skillet and finish it off in the oven to keep the meat moist.

Chutneys seem super exotic and complicated but are simple and rustic. Your basically just cooking down fruit with herbs and/or spices and some liquid until the mixture thickens and the flavors concentrate and intensify. I love how adaptable this recipe is. The original recipe called for apples and fresh cranberries but I substituted the pear and dried cranberries based on what I had and flavor preference.

Quick, easy, and pretty healthy, Pork Loin with Pear-Cranberry Chutney is an elegant dish that is delicious and is sure to impress your family and friends.

Linking to:

Tastetastic Thursday

Pork Loin with Pear-Cranberry Chutney

adapted from Health, October 2011

2 teaspoons olive oil

1 (2 1/2 - 3 pound) boneless pork loin

1/4 teaspoon kosher salt

1/4 teaspoon pepper

2 slices bacon, sliced into 3/8-inch thick pieces

1 medium leek, halved lengthwise and sliced into 1/2-inch thick pieces

1 large pear, peeled, cored and sliced

1/4 cup dried cranberries

1 tablespoon honey

1 small sprig fresh rosemary

1 tablespoon fresh lemon juice

1/3 cup water

Preheat oven to 400 degrees F.

Heat oil in a large nonstick skillet over medium-high heat until hot. Season pork with salt and pepper. Add pork to skillet, turning to brown on all sides, about 8 minutes. Transfer to a baking sheet (reserve skillet); roast 45-55 minutes or until an instant-read thermometer registers 155 degrees F. Remove from oven; transfer pork to a plate and tent with foil.

Meanwhile, add bacon to reserved skillet; cook over medium heat until bacon begins to crisp and fat has been rendered, about 3-4 minutes. Add leek and cook, stirring, until tender (about 8 minutes). Add pears, cranberries, honey, rosemary, lemon juice, and water. Bring to a boil; reduce heat and simmer, partially covered for 30 minutes or until pears partially break down and sauce thickens. Discard rosemary. Slice and serve pork with chutney.

Caramel Corn

2011-10-30T19:13:00.007-04:00

Happy Halloween!

Caramel Corn. Just screams Fall, doesn't it? My husband makes an annual deer hunting trek to the woods of Pennsylvania in the hopes of bringing home a trophy buck. I have made bags of this caramel corn for him and his buddies for the last few years and while he hasn't brought home that trophy yet, he does always bring back stories of how the popcorn was gone long before they hit the woods.

Caramel corn, or caramel popcorn if you prefer, is surprisingly easy to make at home. It's also easy to personalize with your favorite add-ins. I generally add in some type of nut to the caramel, but you could easily add in pretzels, dried fruit, or bits of your favorite chocolate(s).

This is the perfect recipe for holiday gift giving. Pop (pun intended) handfuls of this into a cute tin or decorative jar and you have an easy and inexpensive holiday gift to give teachers, neighbors, and co-workers. Homemade is always better and almost always less expensive. If you use old-fashioned bagged popcorn you can make a huge batch of this for very little money. If convenience is more important, I have used unsalted microwave popcorn (about three bags) with great results.

Whether it be for Halloween, snuggling up to a movie on a cool Fall afternoon, or for making easy and inexpensive holiday gifts, give this one a try!

Caramel Corn

1 cup butter

2 cups brown sugar

1/2 cup corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla

5 quarts popped popcorn

Preheat oven to 250 degrees F. Place popcorn in a very large bowl.

Line two large shallow cookie sheets with parchment paper or a silpat.

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a bowl, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour in a thin stream over popcorn stirring to coat.

Turn popcorn out onto cookie sheets and spread out. Bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Note: If adding in nuts, I suggest adding them to the caramel before you pour it over the popcorn. Other adds in should be added after removing it from the oven and letting it cool slightly.

Hog Wild Chili

2011-10-28T12:00:00.001-04:00

Finding the Kentucky Food Bloggers Group has been one of the most satisfying events of this blogging hobby of mine. I have known for sometime that I couldn't be the only food blogger in the area but wasn't sure about how to find others. Mindy Wilson and Lori Rice have done a phenomenal job in not only finding us Kentucky foodies, but in creating an environment of support, education, friendship, and fun.

Mindy and Lori put together a wonderful event for our group to get together around the recent Incredible Food Show. Our weekend began with a spectacular dinner at Jonathan at Gratz Park featuring Jonathan's legendary take on traditional Bluegrass and Southern flavors and ingredients from Alltech. The food was delicious, but the conversation shared at our table was the true treat of the evening.

Each of us left with a swag bag filled with goodies generously donated by the following companies:

Alltech

Howard's Creek Authentic Beer Cheese

Whole Foods Lexington

Bourbon Barrel Foods

As if swag bags weren't enough, these companies provided door prizes. I was lucky enough to win a gorgeous basket of healthy goodies from Whole Foods!

Americandy

Kentucky Cutting Boards

Marksbury Farm

Bluegrass Chevre

Lexington Chocolate Company

Whole Foods Lexington

Lori Rice

Kentucky is known as the Bluegrass State (our grass isn't blue, but we bleed blue, at least here in Lexington - Go Cats!) so I started a feature on my blog a while back called Bite of the Bluegrass to highlight Kentucky's agricultural legacy and the incredible products that are produced here. This seems like the perfect opportunity to revisit that idea and feature recipes using the products of these vendors.

I'm starting with the Chili Season'n I received from Herb'N Renewal. Herb'N Renewal produces hand blended herb and spice blends to make getting great flavor quick and easy. I've used their products and recipes for years, but this was my first time using their Chili Season'n. I could have used it in my standby chili recipe, but decided to the use one of the recipes included with the packet.

The use of pork as the protein in the Hog Wild Chili piqued my interest right away. Any recipe that starts with bacon drippings is already a winner in my book. Everything is better cooked in bacon fat. If you are looking for a quick and easy chili recipe, give this one a go. I was amazed at how tender and flavorful the pork loin was. I also liked the mix of beans here and would even considered adding black beans in the future. Corn would be another great addition.

The use of the Chili Season'n made throwing this together super quick and easy because I didn't have to pull out have of my spice rack! Just threw some of this mix in, no guesswork! Check out all of their great products by visiting Herb'N Renewal.

Linking to:

Foodie Friday

Friday Potluck

Hog Wild Chili

recipe courtesy of HerbN' Renewal

3 lbs pork loin, cubed small

2 tbsp bacon drippings

1 medium onion, diced

1 cup green pepper, diced

1 12 ounce beer

1 28 ounce can diced tomatoes

1 29 ounce can tomato sauce

3 tbsp chili season'n

1 30 ounce can chili beans

2 15.5 ounce cans northern beans

Brown pork in bacon drippings until moisture is reduced and meat is lightly browned. Add peppers and onions; saute 5 minutes.

Add beer, tomatoes, tomato sauce, and chili season'n. Bring to a boil; reduce heat. Cover and simmer on low for 20 minutes; add beans. Return to a simmer and cook until meat is tender; approximately 1-2 hours; stirring occasionally.

If chili is not the desired thickness add 1 tablespoon of cornmeal at a time to thicken; stirring after each tablespoon.

Biscoff Doughnuts

2011-10-25T07:19:00.010-04:00

I had been doing so well.

Doughnuts are everywhere right now. I assume doughnut pans have been around for a while from specialty shops or restaurant supply stores but their recent availability at every turn has made the doughnut the latest darling of the food blogosphere.

I've resisted buying one because I am not a big fan of one use tools in the kitchen. Until now. I'm not even sure what pushed me to finally succumb to all of the hype, but succumb I did.

I'm not a visionary, but I see a lot of doughnuts in my future. They are simply too easy to whip up, and so satisfying both to make and eat.

While I have lots of ideas for doughnut flavors, I wanted to incorporate the other It Girl of the blog world, Biscoff Spread. Longtime lovers of Biscoff cookies, I knew I had to get my hands on a jar of the spread asap. Tastes exactly like the cookies. Exactly!

After tinkering around with the quantity of Biscoff to add to the batter and the glaze, I think I came up with a winner. At least it was a winner around here and the to the random strangers my husband gave some too. The doughnut has a subtle flavor from the spiciness of the spread and the than an extra punch of the warm spice is found in the glaze. I left a few streaks of the spread in the batter so every so often you would bite into a delicious pool of Biscoff yumminess.

Biscoff Doughnuts. How trendy is that?

Now if I can figure out how to set the trends instead of following...

Linking to:

These Chicks Cooked

What's On Your Plate?

Tastetastic Thursday

Sweet Tooth Fridays

Biscoff Doughnuts

2 cups cake flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1 teaspoon salt

3/4 cup buttermilk

2 eggs, lightly beaten

2 tablespoons butter, melted

1/2 cup Biscoff spread

Biscoff Glaze

3/4 cup powdered sugar

4-5 tablespoons heavy cream

1/3 cup Biscoff spread

Preheat oven to 425 degrees F. Spray doughnut pan with nonstick cooking spray.

In large mixing bowl, whisk together cake flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, eggs, and butter. Stir until just combined. Stir in Biscoff spread. Fill each doughnut cup approximately 2/3 full.

Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing.

Meanwhile, make the glaze. Whisk together powdered sugar, vanilla, and creme. Add in Biscoff glaze and whisk until smooth. Finish doughnuts with Biscoff glaze. Doughnuts are best served fresh.

Makes 12 doughnuts.

Ribeye Steaks with Goat Cheese & Lemon Honey Mustard Sauce

2011-10-25T07:10:00.002-04:00

While sitting in my hotel room in San Francisco recently I came across an episode of Bobby Flay's Barbeque Addiction where he was featuring the flavors of Napa Valley. As Bobby grilled ribeye steaks and later topped them with a lemon honey mustard sauce and goat cheese, I knew I would be bringing this recipe home with me.

A perfectly grilled ribeye piled high with caramelized onions is one of my favorite meals. Thanks to Bobby, a perfectly grilled ribeye sauced generously with a lemon honey mustard sauce and a generous smear of herbed goat cheese may be my new favorite way to enjoy a ribeye. These steaks were amazing.

I was a little unsure about how the flavors would work together but it just sounded so good I had to try it. My uncertainty was unfounded. The flavors were complex and worked. The char of the steak against the punch of the citrus and mustard, the sweetness of the honey, and the herby creaminess of the cheese was fantastic. Simple, yet it felt fancy. I felt totally chef-y while making this.

The recipe calls for meyer lemons but a regular lemon worked just fine. I do have some meyer lemon olive oil in my pantry and I used that in the goat cheese mixture. Halving the recipe worked beautifully.

This is the perfect recipe to say goodbye to summer and usher in fall. So open up your grills one last time and get grilling Bobby style!

Linking to:

Tasty Tuesdays

Tempt My Tummy Tuesday

Tuesdays at the Table

Ribeye Steaks with Goat Cheese & Lemon Honey Mustard Sauce

Bobby Flay

4 (1 1/2-inch thick) bone-in rib eye steaks, excess fat trimmed

1/2 cup clover honey

2 tablespoons Dijon mustard

2 tablespoons whole grain mustard

2 Meyer lemons, juiced

1 (11-ounce) log soft goat cheese, from Napa if possible, slightly softened

1/4 cup (total) finely chopped fresh thyme, parsley, chervil

2 tablespoons California olive oil, plus more for garnish

Salt and freshly ground black pepper

Canola oil

Remove the steaks from the refrigerator 30 minutes before cooking and let sit at room temperature.

Preheat the grill for high direct and indirect heat.

Whisk together the honey, Dijon mustard, whole grain mustard and lemon juice in a small bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld.

Mix together the cheese, herbs and olive oil in a bowl until combined and season with salt and pepper. Refrigerate until ready to use.

Brush the steaks with canola oil and sprinkle liberally with salt and pepper. Grill over direct heat until slightly charred, about 5 minutes. Flip the steaks and move it away from the coals, close the cover and grill until an instant-read thermometer inserted into the center registers 135 degrees F, about 10 minutes. Remove from the grill to a cutting board.

Top the steaks with the goat cheese and drizzle with the vinaigrette.

Baked Sunday Mornings - Chocolate Mint Thumbprints

2011-10-23T07:00:00.000-04:00

It feels like forever since I baked along with the Baked Sunday Mornings group even though I only missed one recipe!

This week we are making Chocolate Mint Thumbprints. Chocolate and mint are one of my very favorite flavor combo so I was looking forward to this recipe. Featuring a double hit of chocolate and mint, these cookies should have been chocolate-mintastic, but were okay, nothing spectacular.

Relatively simple for a Baked recipe, I found that I had all of the necessary ingredients on hand and was able to use up some bits of chocolate I had laying around. The cookie is a fairly basic chocolate cookie. I wish I had let the dough chill longer than the 30 minutes suggested in the book to keep them from spreading as much. I was hoping for thumbprints that were deep round wells to hold the filling, but mine ended up being more oval shaped, the result of my little thumbs. The thumbprint was filled with a white chocolate ganache flavored with peppermint extract. I did enjoy the crunch of the raw sugar.

I found that the texture and flavor of these cookies were much better when refrigerated as they sort of fell apart at room temp. To get the recipe and check out what the other bakers thought, visit our new site, here!

Crockpot BBQ Beer Chicken

2011-10-19T19:20:00.004-04:00

One of the things I love most about traveling is gathering inspiration to cook after trying new foods. Back to back trips recently to San Francisco and the Caribbean provided plenty of inspiration but little time to cook. I've been too busy to even blog about two wonderful events I attended with the Kentucky Food Bloggers Group but hope to feature recipes inspired by that weekend soon.

As much as I love to travel, I miss cooking while I'm away. I miss my kitchen. I miss putting food in front of my family that I prepared. So I've been super anxious to get back to it, but you guessed it, haven't had time!

This recipe for Crockpot BBQ Beer Chicken was a perfect dish to transition me from the luxury and indulgence of vacation dining to the everyday, stick-to-your-ribs kind of cooking I typical do. Tender, sticky, sweet, slightly smokey/spicy barbecue chicken was just what we needed on a blustery, busy weekday. A great use of your crockpot if there every was one!

Linking to:

Tastetastic Thursday

Crockpot BBQ Beer Chicken

How Sweet It Is

3 pounds boneless, skinless chicken breasts (about 6 large breasts)

1 tablespoon onion powder

1 teaspoon garlic powder

1 tablespoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces beer

32 ounces barbecue sauce (I used Sweet Baby Ray's)

Season chicken with onion powder, garlic powder, paprika, salt and pepper and place in slow cooker. Add beer and 24 ounces of barbecue sauce.

Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Serve as desired.

BBQ Shrimp

2011-10-12T07:00:00.000-04:00

This is another recipe out of my pre-blogging recipe binder that is easy and delicious.

The BBQ in the name is a bit of a misnomer because it does not contain barbecue sauce nor is the shrimp barbecued. The shrimp is quickly broiled in a slightly spicy, slightly sweet sauce. I use frozen shrimp here because it is cheaper and easier but would like to try it with Kentucky raised shrimp in the future. A handful of readily available ingredients: Old Bay seasoning, Worcestershire sauce, brown sugar, butter, and lemon juice, create a sauce for cooking and dipping. The sauce is the star here as it hits the flavor trifecta of salty, sweet, and sour.

This is ready in a flash and is great for feeding a crowd. Whether you serve this as an appetizer or an entree over rice or noodles just make sure to include plenty of sauce and bread to mop up ever drop of fabulous flavor!

Cooking Notes: Make sure the shrimp is dried very well before cooking to prevent the sauce from becoming too watery and diluting the flavor.

BBQ Shrimp

Bon Appetit, July 2006

1 pound uncooked large shrimp, deveined but with tails and shells intact

6 tablespoons (3/4 stick) unsalted butter, melted

1/3 cup Worcestershire sauce

1/3 cup fresh lemon juice

2 tablespoons (packed) light brown sugar

2 tablespoons Old Bay seasoning or other seafood seasoning

Lemon Wedges

Crusty baguette slices

Preheat broiler. Cover rimmed baking sheet with foil and spread shrimp on sheet. Mix melted butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning in medium bowl for sauce. Pour half of the sauce over shrimp and stir to coat. Broil until shrimp are just opaque in center, about 2 1/2 minutes per side. Transfer to platter, serve with lemon wedges, baguette slices, and remaining sauce.

Chicken Apple Sausage and White Bean Soup

2011-10-09T07:00:00.001-04:00

I love chicken apple sausage but have a hard time coming up with ways to cook with it. I'm pretty sure I've attempted to use slices of it in soup before but the results must have been lackluster at best since I can't remember for sure. Or, I had a deja-vu moment.

Anyway, I know for sure that I made this soup recently and that it was quite tasty. Sweet chicken apple sausage is added to a basic soup mixture that includes a mixture of veggies and cannellini beans. You could certainly throw in some spinach or kale to make it more hearty and Italian but I loved it as is.

I encourage you to try this soup and let me what you think!

Linking to:

Mouthwatering Mondays

Chicken Apple Sausage and White Bean Soup

1 12 ounce package chicken apple sausage

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, chopped

2 medium carrots, diced

3 cloves garlic, minced

2 cans cannellini beans, drained and rinsed (15.8 ounces each)

2 cans chicken stock (14 ounces each)

pinch of red pepper flakes

3 sprigs of thyme

salt and pepper to taste

Slice sausage links in half and then slice thinly. Add olive oil to Dutch oven and cook sausage over medium-high heat until sausage is slightly browned and has rendered some of its fat. Remove from pan with slotted spoon, place in bowl and set aside.

Add butter to pan and let melt. Add onions and carrots and cook until onions are translucent, about 7-9 minutes. Add garlic and cook for another minute or two making sure to scrap up fond from bottom of pan. Add beans, chicken stock, red pepper flakes, and thyme. Simmer over medium-low heat for about 30 minutes, until vegetables are soft. Add sausage and cook for another ten minutes. Remove sprigs of thyme, salt and pepper to taste and serve.

Makes 6 servings.

French Dip Sandwiches

2011-10-05T07:00:00.000-04:00

The arrival of Fall not only brings out my desire to cook things in the crock pot, but the need to as well between trying to squeeze in workouts and shuttling my daughter to dance practice. As much as I would like to have time to put together a home cooked meal each weeknight, I simply don't have time.

I am on a quest to put together an arsenal of crock pot recipes so that my family isn't eating out of paper bags and styrofoam containers five nights out of the week. While there are plenty of slow cooker recipes out there, I find a lot of them don't offer much in the way of flavor. Or they require as much prep work as I would do cooking a meal on the stove top and negating the convenience of using a slow cooker.

My daughter loves french dip sandwiches so when I came across a recipe for them using the crock pot, I knew it would be a first entry into my quick/easy/delicious recipe arsenal. I took a basic recipe and added a few of my own tweaks to up the flavor ante. Worcestershire, steak seasoning and tomato paste add depth to both the beef and the jus. I also threw in a squeeze of Taste #5 Umami Paste, one of my new favorite ingredients. This paste adds the elusive 'fifth flavor' of umami to any dish and I find myself adding it to dishes more and more.

As expected, the slow cooker tenderizes the roast leaving you with silken slivers of juicy beef. Piled high on a lightly buttered and toasted roll and then topped with Swiss cheese, this sandwich was delicious. Dipped in the rich, full of flavor jus took it to another level entirely. This jus is not just beef broth, but a deep, hearty, almost thick juice that is finger licking good. A perfect sandwich for a busy Fall evening.

French Dip Sandwiches

2 lbs boneless beef chuck roast

1 envelope Lipton onion soup mix

1 14 oz can low-sodium beef broth

2 dashes Worcestershire sauce

1 tsp tomato paste

1 tsp Umami paste (optional)

1 tsp steak seasoning

1 tsp ground black pepper

4 sandwich rolls

butter

4 slices cheese (I used Swiss but provolone, mozzarella or cheddar would work)

Place the roast in the slow cooker. Mix together the soup mix, beef broth, Worcestershire, tomato paste, umami paste (if using), steak seasoning, and black pepper. Pour over the roast. Cook on low for 6-8 hours until beef is tender.

Remove the roast to a pan (I used a cookie sheet) and shred the meat. Pour liquid from slow cooker through a strainer into a container. Skim some of the fat from the juice. Return meat to slow cooker or into a serving dish. Pour about 1/2 cup of liquid over the meat to keep it moist. Reserve remaining liquid to serve as jus.

Preheat broiler. Butter sandwich rolls and toast until butter is melted and rolls are lightly brown. Remove from oven. Pile beef onto rolls and top with a slice of cheese. Return to oven and broil for a couple of minutes, until cheese is melted. Serve with jus on the side.

Banana Pumpkin Bread

2011-10-02T07:00:00.001-04:00

We waste an embarrassing amount of food in my house. I have the best of intentions while buying groceries but too often laziness, lack of time, lack of creativity, or just plain life gets in the way. I feel morally, socially, and fiscally guilty each time I toss perfectly good food in the trash.
So I have been on a bit of a mission lately to waste less. I'm looking around my kitchen at what needs to be used and then finding recipes that work with those ingredients instead of finding a recipe and then rushing off to the store to buy more food. A couple of past-their-prime bananas on the counter and the remains of a partially used can of pumpkin ended up becoming several mini loaves of Banana Pumpkin Bread.

I wasn't sure about this pairing at first. Quick bread legends on their own, would they play well together? As I prepare to take a Caribbean cruise in a couple of weeks, I was reminded that both bananas and pumpkins are tropical fruits so this should work. And work it did.

The banana and pumpkin complemented each other beautifully. This moist, flavorful slice of Fall was delicious! I made several mini loaves and a few small bundt size breads. In the mood to experiment, I toasted some plain pumpkin seeds with salt and maple syrup and added those to a loaf. Another loaf was the recipient of diced crystallized ginger. All delicious.

Give this easy recipe a try the next time you have some sad bananas and leftover pumpkin begging to be used up. You won't be disappointed!

Cooking Notes: I cooked my mini loaves about 25-30 minutes, until a toothpick inserted in the center came out clean. I also kicked up the temperature to 375F to ensure they cooked fully and had a nice golden crust. If you are making a full loaf, I think the cooking time should be increased to 50-60 minutes.

I also substituted a cup of whole wheat pastry flour for AP flour.

Banana Pumpkin Bread
allrecipes.com

2 ripe bananas, mashed

2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)
1/2 cup walnut pieces (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

BLT Sandwich Salad

2011-09-27T19:40:00.002-04:00

I'm not a salad girl. Sure, I enjoy a good salad every once in a while, but they are not something I crave or get super excited about. Until now.

This BLT Sandwich Salad is featured in the latest issue of Food Network Magazine. I was kind of obsessed with this magazine when it first came out and was an inaugural subscriber but I have been disappointed the last year or so. So much so that I tried to cancel my subscription but apparently that's not allowed since I'm still receiving the magazines and the bill. But I'm kind of glad because this recipe alone is worth the cost of the subscription.

Love this salad! Love. But seriously, it has candied bacon. How can a person not love it?

A salad version of a BLT, it's really pretty simple. Romaine lettuce, tomatoes, bacon, croutons, and a mayo based dressing are the deconstructed elements. The chopped romaine was one of my favorite parts of the salad. The price of romaine hearts stopped my heart, so I improvised with a bag of chopped romaine that I chopped even finer.

I also loved the croutons. I took a sub roll that I had in the pantry, chopped it up, tossed in some butter, and then put in the oven under broil to toast up. Slightly crunchy, yet still soft, the croutons added so much texture. And the bacon, oh the bacon. I hadn't made candied bacon in a while and forgot how insanely good it is. Crunchy, crispy, sweet yet a tiny bit smokey from the paprika. Then there is the dressing, a combination of mayo and whole grain mustard, it was the perfect topping to this salad and would be a great sandwich spread too.

This really was like eating a BLT in a salad form. I even ate the tomatoes in it! A definite keeper!

Linking to:

These Chicks Cooked

Tastetastic Thursday

BLT Sandwich Salad

Food Network Magazine, October 2011

For the salad:

1 head romaine lettuce, thinly sliced (about 6 cups)
1/2 cup chopped red onion
2 Roma tomatoes, seeded and chopped
4 slices white bread
1 tablespoon unsalted butter

For the bacon:

1/4 cup packed light brown sugar
1 teaspoon Hungarian paprika
Grated zest of 1 lemon
1 teaspoon black peppercorns, crushed in a bag with a mallet
6 strips center-cut bacon
6 sprigs fresh thyme

For the dressing:

1/2 cup mayonnaise
1 to 2 tablespoons maple syrup
4 teaspoons whole-grain mustard
1 tablespoon fresh lemon juice

Preheat the oven to 350 degrees F. Combine the lettuce, onion and tomatoes in a large bowl; set aside.

Meanwhile, cut the bread into crouton-size cubes. Melt the butter in a skillet over medium heat. Add the bread cubes and toast, tossing, until golden, about 6 minutes. Set aside to cool.

Make the bacon: Mix the brown sugar, paprika, lemon zest and crushed pepper in a small bowl. Add the bacon and press to coat on both sides. Line a baking sheet with parchment paper; place the thyme sprigs on the parchment paper, then lay a strip of bacon on top of each sprig. Bake until the bacon is caramelized and crisp, about 20 minutes. Let cool slightly on the baking sheet. Cut the bacon into bite-size bits using scissors; add to the bowl with the lettuce. Discard the thyme.

Make the dressing: Whisk the mayonnaise, syrup, mustard and lemon juice in a medium bowl. Add the dressing to the salad and toss. (This is enough dressing for the whole salad, but you can use less if you want a less wet salad.) Sprinkle the croutons on top and eat.

Baked Sunday Mornings - Honey Corn Muffins

2011-09-25T07:00:00.001-04:00

This may be one of the easiest recipes in Baked Explorations. And one of the best.

I like for cornbread to be sweet and moist. The kind that I can eat out of hand as well as dip into a bowl of beans. These muffins are those kind of cornbread.

Cornbread is a simple dish. Coconut, jalapenos, broccoli, etc. are worthy additions, but I prefer it prepared with basic, homey ingredients like buttermilk and honey. I don't think there is a recipe that Matt and Renata don't include brown sugar in and it's here too. But that was the only surprise on the ingredient list.

It was lovely to make something out of this book that I could easily make on a weeknight and serve with dinner. These muffins were the perfect accompaniment to a bowl of chili and were enjoyed by the three of us (and the guy at our house working on our cable TV). Moist and slightly sweet from the honey, they were even better with a smear of butter and a drizzle of honey. I have found my go-to recipe for cornbread.

Please check out the rest of the Baked Sunday Mornings group on our Facebook page!

Mile-High Lasagna Pie

2011-09-21T06:44:00.016-04:00

Having a thick slice of lasagna placed in front of you is like opening a new book. Each layer reveals a different element to the dish in much the same way each chapter of a book reveals more about the story. Individually each layer and page are enjoyed, but the story is best appreciated as a whole.

Lasagna is elevated from a its rustic roots to a new level of elegance by simply preparing it in a springform pan allowing each lovely layer to be on display. This recipe started as a vegetable version, but I added some ground beef to make it more palatable to my family, my husband in particular. I loved the earthy flavor and texture of the vegetables added but am glad I added the beef as it made this more hearty and delicious. While there is plenty of cheese here, this is a little more healthy and little less cheesy than the lasagna you may be used to eating. Proving you can have your lasagna, and eat it to.

This dressed up lasagna is the perfect thing to serve the next time you want to impress your family and friends.

Linking to:

It's a Keeper Thursday

A Little Nosh

Mile-High Lasagna Pie
adapted from Recipe.com, Summer 2011

14 dried lasagna noodles

1 pound ground chuck

1 tsp dried Italian seasoning

1 jar (26 ounces) tomato-and-basil pasta sauce (2 1/2 cups)

2 tablespoons olive oil

1 1/2 cups finely chopped carrot (3 medium)

2 cups finely chopped zucchini (1 medium)

4 cloves garlic, minced

1 package fresh baby spinach (6 ounces)

2 tablespoons snipped fresh basil

1 egg, beaten

1 container (15 ounces) ricotta cheese

1/3 cup finely shredded Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups shredded mozzarella cheese (8 ounces)

Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside.

While noodles are cooking, place ground beef in skillet. Crumble meat into small pieces, add Italian seasoning, and cook until brown. Drain. Return to skillet and add pasta sauce.

Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add carrots, zucchini, and half of the garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender. Transfer vegetable mixture to a bowl. Add the remaining oil to the same skillet and heat over medium-high heat. Add remaining garlic. Gradually add spinach. Cook and stir for 1 to 2 minutes or until spinach is wilted. Using a slotted spoon, transfer spinach mixture from skillet to a bowl. Stir basil into spinach mixture; set aside.

In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.

To assemble pie, in the bottom of a 9x3-inch springform pan, spread 1/2 cup of the meat/pasta sauce. Arrange three to four of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the vegetable mixture. Sprinkle with half the mozzarella cheese. Top with another layer of noodles. Layer with remaining spinach mixture and remaining ricotta cheese mixture. Top with another layer of noodles (may have extra noodles) and remaining sauce. Gently press down pie with the back of a spatula.

Place springform pan on a foil-lined baking sheet. Bake for 45 minutes. Sprinkle with remaining mozzarellaa cheese; bake about 15 minutes more or until heated through. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of pan. To serve, cut into wedges. If desired, garnish with rosemary sprigs. Makes 10 servings.

Corn Casserole

2011-09-19T12:45:00.001-04:00

Sweet summer corn. Is there anything better? Every time I go to the grocery I pick up a few ears because I know we are at the end of the season.

This easy dish combines the sweet, fresh, corn flavor of summer and is a great transition into fall dish. I don't use a lot of Paula Deen recipes because I find, like her, they are often too much but tweaked this one a bit so that it was still creamy and cheesy but I didn't feel like I was going to have a heart attack as I walked away from the table.

A big hit in my house, this may replace the traditional corn pudding I make during the holidays.

Linking to:

Mouthwatering Mondays

Melt in Your Mouth Mondays

Your Recipe, My Kitchen

Corn Casserole

Paula Deen

1 (15 1/4-ounce) can whole kernel corn, drained (I used the corn from 2 ears of fresh corn)

1 (14 3/4-ounce) can cream-style corn

1 (8-ounce) package corn muffin mix (I used Jiffy)

1 cup light sour cream

1 teaspoon finely chopped jalapenos (optional)

1/2 stick butter, melted (I dotted 2 tablespoons across top of casserole)

1-1/2 cups shredded cheddar cheese (I used about 1/3 cup)

Preheat oven to 375 degrees F.

In a large bowl, mix together the 2 cans of corn, the corn muffin mix, sour cream, and melted butter. Pour into a large casserole dish prepared with non-stick cooking spray.

Bake for 40 to 45 minutes, or until golden brown. Let casserole rest for 5 minutes and then serve warm.

Cooking With Bourbon

2011-09-18T08:58:00.017-04:00

Cooking with bourbon has always been popular here in Kentucky. We are the far and away the world's largest producer of this fine spirit and it is an integral part of our history, commerce, and tourism industry.

Woodford Reserve is the smallest of the ten largest bourbon distilleries located in Kentucky and is just down the road from me. Bourbon is generally considered to be a man's drink but the distillery is making a concerted effort to market bourbon to women. Their Woodford in the Kitchen series features workshops and tastings with their chef in residence, Ouita Micheal, along with guest chefs to show would-be bourbon connoisseurs how bourbon has a place not only at the bar, but at the dinner table.

The distillery is located in Woodford County, the heart of Bluegrass Country, and an idyllic setting, especially on a crisp Fall day. A couple of friends and I attended their latest Woodford in the Kitchen event featuring Jeremy Ashby, an award winning chef at Azur Restaurant, here in Lexington. I'm not a bourbon drinker but walked away with a ton of information, inspiration and what may have been the best meal of my life. So good that I want to share it with you.

After a tour of the distillery we enjoyed a Bluegrass Sunrise, a riff on the classic Tequila Sunrise but with bourbon. A healthy shot of bourbon is given a good shake with Grand Marnier and orange juice. Grenadine is added creating a drink that is beautiful as well as potent. At first sip the sting of the bourbon hits but mellows as it warms the back of your throat.

Chef Ashby is passionate about the farm to table concept and sustainable farming. His dishes feature local ingredients whenever possible and he is known for his creative use of traditional ingredients reinvented in new and exciting ways.

Our first appetizer, Ham Hock and Goat Cheese Wontons with Five Pepper Jelly and Pickled Okra Chow Chow is a perfect example. Featuring country ham, local sweet corn, and goat cheese wrapped and steamed in a won ton and topped with local spicy jelly and pickled okra, the ingredients are as old-fashioned Southern, but the execution is Asian. The taste, incredible. I loved the silky, smokey strands of ham mixed with the sweetness of the corn and tang of the cheese. The spiciness of the jelly added the perfect balance. This was my favorite dish of the day and the one I plan on recreating.

Bourbon and Buttered Popcorn Shooter with Mushroom Foam and Fennel Pollen Dust was the next appetizer and the biggest surprise. Sweet corn was pureed into a soup that honest to goodness, tasted just like buttered popcorn. Liquid popcorn. Simply amazing.

Our final appetizer was Chef Ashby's signature dish, Woven Shrimp. entucky aquaculture is another passion for Chef Ashby and he uses Kentucky raised fish frequently. A huge Kentucky prawn is wrapped in a shredded phyllo dough called katafini that cooks up super crispy and resembling a bird's nest. A sauce featuring quince paste was sweet and salty providing a perfect balance of flavor. This dish was delicious and dramatic.

Chef Ouita Michael walked us through a flavor wheel to show us how well bourbon pairs with food. This was my second time around the wheel with Chef Michael and it really has broadened my appreciation for the complexity of bourbon's flavor profile and how it pairs well with so many flavors. The holy trinity of bourbon's flavor is nuts, fruits, and caramel. We experienced each of these flavors as we paired a sip of bourbon with Parmesan, orange, hazelnut, dark chocolate, dried cranberry, and sorghum.

A second cocktail before the entrees were served. Too much bourbon at this point so I can't remember the name, but it was a peach tea/bourbon concoction that was very good, even thought I don't like tea.

Bourbon Smoked Kentucky Striped Bass was another showstopper. A roulade of Kentucky raised bass was rolled with a mixture of freshwater prawns, goat cheese, and shitake mushrooms and served over a veloute of sweet potato and tangerine swirled with vanilla oil. I am not a huge fish eater and was blown away with how much I loved this fish. They smoked the fish using the wood from the bourbon barrels resulting in a sweet smoky flavor that worked beautifully with the sweetness of the fish.

Dessert was a simple Sour Cream Blueberry Cake with Vanilla Bourbon Anglaise and Toasted Almond Gelato. A small cake was served over a pool of cream anglaise and wore a top hat of gelato. The perfect ending to an incredible meal.

I had a wonderful time at Woodford Reserve and walked away with a new interest in using bourbon and other varieties of alcohol in the kitchen. What spirits do you like to cook with?

Bluegrass Sunrise

1 1/4 oz bourbon

3/4 oz Grand Marnier

4 oz orange juice

grenadine

orange twist and cherry for garnish

Combine bourbon, Grand Marnier, and orange juice in a cocktail shaker with ice and shake well. Strain and pour into a chilled martini glass. Swirl grenadine around edges of drink so that it will settle to the bottom of the glass. Garnish with orange twist and cherry.