Home Cooking In Montana

Romanian Oriental Potato Salad... or Salata Orientala

2012-01-26T06:00:00.000-08:00

Romanian Oriental Potato Salad... or Salata Orientala

I decided to post yet another Romanian dish... a potato salad I made recently. It's an easy salad to make....well, as long as the potatoes and eggs are cooked correctly:). But it's a salad both my husband and I grew up with...and enjoyed very much. We always liked it better when the salad had plenty of olives and eggs. Sometimes I made it a point to choose the eggs and olives over the potatoes.... "fished" them out of the salad when no one was looking... but I was a kid back then:). Now I enjoy the potatoes as well....

I have no clue why the salad is called, Oriental Salad....except that maybe during the earlier, earlier days when the word "orient" would have described what was known as Egypt, Syria and the surrounding areas. The name would then make sense... because of the olives in the salad. Well, that's my explanation anyway:)...

In any case, we LOVE this salad...a rustic-looking one at that...but delicious nonetheless. There's something special about a dish that uses just a few simple ingredients.... and ends up tasting incredible. The flavors of the briny olives, with the onions and eggs make for a different sort of potato salad...a potato salad that's packed with a ton of flavor. And even though we might normally associate a potato salad with mayonnaise... the oil and vinegar dressing is all the salad needs.

I am posting the recipe as I knew it growing up...there might be other versions... some with chopped pickles, other vegetables, with mayo, or even omitting the vinegar. I personally love the tartness of the vinegar, and couldn't possibly omit it. So I usually adjust the oil and vinegar amount according to our tastes. The vinegar tends to mellow out a bit as the salad sits.

Even though this salad is quite simple to make, and I've made it many times, I thought it would be nice to add it to my Romanian section. At the same time, introduce it to those of you who haven't come across it before. This tasty dish can be eaten on its own.... or even used as a side dish. Hope you enjoy...

Note: Feel free to adjust vinegar and oil amounts to preference....you may need to add more or less. The amount also depends on how many potatoes are used....and russet potatoes, in general, tend to absorb more liquid.

~You can opt to use a rice vinegar, which is milder in taste.

~I love the salad the following day...the flavors intensify.

You will need:

4-5 baking potatoes, boiled till fork tender

1/2 of a large red onion, sliced

4-5 hard boiled eggs, sliced, or to taste

1/2 -3/4 cup whole kalamata olives, or to taste

4-6 TBS olive oil, or to taste

4-6 TBS apple cider vinegar, or to taste

salt and pepper to taste

Directions:

1. Boil potatoes in salted water until fork tender, but not falling apart....I used my pressure cooker to do this(about 12-15 minutes or so depending on the size of potatoes). While the potatoes are cooking, cook the eggs until hard.

2. Peel and slice the potatoes while still warm and place them in a large bowl. Drizzle a bit of oil over them( 1 -2 TBS) and toss gently.

3. Slice onion thinly and run hot water over the onion... this is optional, but this step takes the "bite" out of the onions.... add the sliced onion to the potatoes.

4. Add the olives and toss gently to combine.

5. Peel and slice the eggs, and add to the potato salad... you can reserve a few slices for garnish if you like.

6. Mix oil and vinegar( use the lesser amount, as you can always add more oil or vinegar at the end) and pour over the potato mixture. Season with salt and pepper to taste.

7. Mix everything gently... trying to keep the potatoes intact as much as possible....the potatoes and eggs will still crumble, but you just don't want a mushy salad.

8. Adjust seasoning... add more vinegar or oil as needed. You want the salad to have some moistness... I find the salad takes in more vinegar than other salads. The salad should have a tinge of tartness. As the salad sits a bit, the potatoes will absorb quite a bit of the dressing.

9. Garnish with extra egg slices/ olives.... and serve warm...or cold.

Homemade Sausages/Hot Dogs....or Romanian Carnati/Crenvusti

2012-01-19T06:00:00.000-08:00

Homemade Sausages/Hot Dogs....or Romanian Carnati/Crenvusti. I was blessed to spend some time together with my parents recently... enjoyed Christmas and New Year's together. Precious time. Time that I don't want to take for granted... it was also a time where I spent New Year's eve with my mom... making sausages. Earlier during the week, we had talked about making some traditional Romanian dishes... carnati, or sausages, was one of the things that came up. But we wanted to make the sausages using chicken as the main meat. An even though pork is most often used, my mom has been making chicken sausages for years... We grew up eating her delicious homemade chicken sausages. They were simply the best!

My mom and I settled on having a sausage making day... and got ready for that. But we decided to try something new.... to experiment and have some fun together. Now I know where I got this from...the experimenting and trying out new recipes, I mean:). In any case, we really wanted to make some homemade hot dogs or crenvusti. So we ended up doing a trial run... ended up looking for a hot dog recipe... noticed that egg white and milk were used in some of the versions, so we added them to the meat. We also used a few spices from the pantry, and then ended up grinding the meat twice.... just so that we could get that finer texture found in hot dogs. We made a few other batches of homemade sausages/hot dogs... and in the process adjusted a few things along the way. I don't know if we made hot dogs....maybe a cross between hot dogs and sausages. But regardless, we had fun together:).

Making the sausages took some time, but it was worth it. It was a real special time for me, as I spent a few good hours with my mom. Just having her by my side... would have been enough. But she helped me stuff the sausage casings, and then she tied each sausage link with thread so they wouldn't unravel... I loved our time together. Loved hearing her share stories of her own childhood...the days when her family would butcher the pig for the winter...along with pretty much everyone in their town. Plenty of sausages were made...to last through the cold weather months. All the neighbors would have sausage links hanging outside to dry... a sign they had butchered their pig:). I could see my mom enjoying our time together... making sausages from scratch...just the two of us. We made a memory.... one that I'll cherish.

I've decided to post this recipe for myself...as a memory...and also because I will be using the recipe and technique again. I'll admit this recipe may not be "professional" in nature(see note below).... but we liked them nonetheless. Hope you enjoy...

Note: I tested a new idea when making these sausages....using unflavored gelatin to hold moisture, as well as to bind the meat together.... similar to my Romanian mititei. It worked for me...the sausages weren't dry, but moist and "bouncy". This may not be the way others make sausages... there are plenty of recipes online. Most recipes require you to use plenty of fat...or at least a 4:1 ratio of meat to fat. I prefer to not add too much fat... but you can certainly do so. Also, the meat and fat should be kept cold at all times... even while mixing/grinding. I have to admit I wasn't so strict with that....

~While I posted the recipe as we made them....I am planning on making other versions(still using the gelatin technique)... but using other spices and flavors. Would love to try a sundried tomato/pesto, mushroom, roasted pepper, spinach, cheese, cumin/curry version, etc... I think I got the sausage making "bug":)

You will need:

Version #1...without gelatin

2 lbs boneless chicken thighs(no skin, but with all the other fat)*

*you can use a mixture of other meats, as well...

seasonings: feel free to add your own seasonings... fennel seeds, dried sage, dried marjoram are all good to use.

1/4 cup onion, chopped

2 garlic cloves, minced

2 tsps kosher salt, or to taste

1 tsp pepper, or to taste

1/2 tsp hot smoked paprika

1/2 tsp sweet paprika

1/2 tsp yellow mustard seeds

1/2 tsp ground coriander

1/2 tsp ground cimbru(or summer savory)

1 tsp onion powder

2 tsps sugar

1/2 tsp celery salt

1/4 cup cold water

Extra:

1/4 cup milk

1 egg white

Additional:

casings of choice...if using natural salted hog or sheep casing, soak in water and a bit of vinegar to de-salt, and then rinse.

Version #2...with gelatin powder

2 lbs boneless chicken thighs(no skin, but with all the other fat)

3 slices of bacon, optional

seasonings: feel free to add your own seasonings... fennel seeds, dried sage, dried marjoram are all good choices.

1/3 cup onion, chopped

2-3 garlic cloves, minced

2 tsps kosher salt, or to taste

1 tsp pepper, or to taste

1 tsp hot smoked paprika

2 tsps sweet paprika

1/2 tsp yellow mustard seeds

1/2 tsp ground coriander

1/2 tsp ground cimbru(or summer savory)

1 tsp onion powder

2 tsps sugar

1/2 tsp celery salt

1/4 cup cold water

Extra:

1 tsp unflavored gelatin powder

1/2 cup milk

1 egg white

Additional:

casings of choice...if using natural salted hog or sheep casing, soak in water and a bit of vinegar to de-salt, and then rinse.

Directions:

For Version 1:

1. Grind meat 2 times... if you like your sausages to be more chunkier, opt to grind only once. You want to grind the meat... as well as any fat pieces that are usually attached to the chicken thighs. Don't remove it, as it gives flavor and moistness to the sausages. You can opt to use whatever meat you want here. I used an equal amount of chicken and veal meat for one of the versions I made .... found it a bit drier with the veal because my veal was very lean and I added no extra fat...but you can use all chicken, turkey, pork, lamb, veal or a mixture and add a bit of fat.

2. To a food processor/blender, add seasonings with the water. Process/blend till until you get a smooth paste...or as smooth as you can get it.

3. Add spice paste, milk, and egg white to ground meat. Mix until thoroughly combined. Take a bit of meat and fry in a pan to check for seasoning. Adjust if necessary.

4. Fill sausages using a sausage maker( I used my Kitchenaid attachment) by loading the casing onto attachment nozzle. Tie end of casing before starting and stuff meat into casings, trying to avoid air pockets and not overstuffing. I usually use a needle to poke small holes if I find air pockets.

5. When finished with the stuffing, tie off end and pinch and twist to form 4-6 inch sausages....or you can make them smaller/bigger. Air dry in a cool place for 24-48 hours(make sure it is cold to at least 40 deg F...My garage is cold in the winter, so I'll use that). But you can also hang the sausages in a refrigerator. Or you can simply wrap in parchment and refrigerate. The sausages will sort of wrinkle after 24 hours of air drying...and even more so after 48 hours. They won't wrinkle as much if kept covered and refrigerated

Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months.

For Version 2:

1. Grind meat once...then place meat aside.

2. Make gelatin mixture.... add 1 tsp gelatin powder to 1/2 cup milk and stir to dissolve. Heat milk/gelatin till very hot, but don't boil....and don't stir it. Allow the gelatin mixture to cool slightly.

3. To a food processor, add seasonings with the water. Process till until you get a smooth spice paste...or as smooth as you can get it.

4. Add the ground meat to the food processor( where you have the spice mixture) and then add the slightly cooled gelatin/milk mixture. Process everything together until you get a fine paste. If you have a smaller food processor you may have to process the meat in batches as you don't want the meat to get too hot... and then combine everything by hand.

5. Take a bit of meat and fry in a pan to check for seasoning. Adjust if necessary.

6. Fill sausages using a sausage maker( I used my Kitchenaid attachment) by loading the casing onto attachment nozzle. Tie end of casing before starting and stuff meat into casings, trying to avoid air pockets and not overstuffing. I usually use a needle to poke small holes if I find air pockets.

7. When finished with the stuffing, tie off end and pinch and twist to form 4-6 inch sausages....or you can make them smaller/bigger. Air dry in a cool place for 24-48 hours(make sure it is cold to at least 40 deg F...My garage is cold in the winter, so I'll use that). But you can also hang the sausages in a refrigerator. Or you can simply wrap in parchment and refrigerate. The sausages will sort of wrinkle after 24 hours of air drying...and even more so after 48 hours. They won't wrinkle as much if kept covered and refrigerated.

Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months.

Brined Shrimp.... and Chinese Eggs with Shrimp and Scallions

2012-01-12T06:00:00.000-08:00

Brined Shrimp.... and a simple recipe for Chinese Eggs with Shrimp and Scallions

Since I've brought up the topic of brining in my last post, I thought to also share one my favorite ways to "perk" up un-cooked frozen shrimp.... accomplished by using the brining method once again. We all probably know about brining a turkey, chicken, even pork chops... more common meats to brine. But brining seafood isn't as widely known, or talked about. Or maybe I just didn't know about it....

I grew up thinking you weren't supposed to soak seafood in water(especially fish)... reason being that the water would leach out all the flavor from the seafood. But soaking seafood in plain water isn't the same as using a brine. Interestingly enough, years ago when I used to teach at an elementary school, I had a teacher's assistant whose husband always used to go to Alaska for salmon fishing. I remember her saying the fish tasted best when soaked in salted water before cooking it... at the time I thought the idea was a bit strange, though I have to say that it did make me think... and that's why I never forgot about it. Sadly, I didn't try brining seafood until about a couple of years ago.

In any case, I love to apply the brining method to shrimp. It not only firms up the flesh of the shrimp, but it makes them have that "pop" when you bite into them. They're just nice and plump without being dry or limp....and it just gives them a ton of flavor. The brine also helps the shrimp to retain moisture, which is especially great when you're planning on "dry" cooking the shrimp... such as grilling, pan frying, or broiling the shrimp. Brining and blanching isn't really recommended. But you know, I'll also use the brining technique even when blanching shrimp.... just because it's quicker, and the method allows me to use the shrimp in a variety of dishes.... and well... it works for me:). I'll use the brined blanched shrimp when making shrimp cocktail, or in the dish I'm sharing today. But do feel free to skip the blanching and just broil the brined shrimp if you like... or quickly panfry the shrimp.

So I used the brined blanched shrimp to make a quick and tasty dish called, Chinese Eggs with Shrimp and Scallions. The final photo I took of the shrimp and egg dish was taken in quite a hurry... seconds before sitting down to eat:), so it's not the best photo. But I really wanted you to see how I used the brined shrimp.

I love making this dish because it comes together rather quickly, making it ideal for those busy weeknights...or when you're too tired to make a complicated meal:). The dish can be served on its own... or even used as a side dish to other Chinese dishes. You can easily adjust the recipe to include ingredients you like... so feel free to add some spinach leaves, steamed bok choy, or other vegetables of choice. And if you don't care for shrimp, or are allergic to it, you can opt to just make the scrambled eggs alone. It's still delicious:)...

So in case you've never brined shrimp before, you might want to try it out and see the difference. It really doesn't take long to brine the shrimp... and the result, I think, is worth it. Actually, I've been using the brining method on my shrimp ever since I was introduced to it. Hope you enjoy...

A great read on basics of brining: Cook's Illustrated notes

Note: I have used the brining method on frozen fish fillets as well....it works especially great on large pieces of fish used in "dry" method cooking(grilling or roasting)....though I won't blanch the fish:)

~You can add a bit of sugar to the brine, if you like...but I prefer not to, just because it works without the sugar as well:). But in case you are interested in the salt and sugar ratio, you can see the cook's illustrated version above or Alton Brown's version... HERE

Tip: When brining seafood, take care not to have the seafood sit in the brine for too long or it will be too salty. A general rule: do not brine seafood for longer than 30 minutes.

BRINED SHRIMP....

You will need:

1/2 lb shrimp*

3 cups water

1 TBS kosher salt

* I'll often use frozen shrimp and allow the shrimp to defrost in the brine... and then rinse.

Directions:

1. In a bowl add water and salt . Mix until salt dissolves.

2. Add shrimp to brine and let sit for about 20 minutes( if peeled) or 30 minutes if unpeeled....

~I often just place frozen shelled shrimp in the brine and allow the shrimp to defrost completely( it can take a bit longer than 30 minutes)... then remove from brine.

3. Remove shrimp from brine and rinse quickly. Cook as desired.

For blanched shrimp: feel free to place shrimp under the broiler for a few minutes until pink...or quickly panfry.

1. Bring water to a boil and remove from heat.

2. Add shrimp. Remove shrimp when they have turned pink... they will cook quickly in a matter of a couple minutes or so. Don't overcook...

To make Chinese Eggs and Shrimp.... using blanched shrimp

Tip: you can add some peas along with the shrimp, if you like.

You will need:

4 eggs

1 TBS milk( or stock)

1 tsp soy sauce

1/4-1/2 tsp toasted sesame oil

3 TBS chicken stock

1/3 cup chopped green onion

chile flakes, to taste

salt and pepper to taste

8 oz cooked (shrimp from above)

2 TBS oil

Directions:

1. Crack eggs in a bowl and add milk( or stock, if using), soy sauce, sesame oil, the additional stock, chile flakes, salt and pepper.

2. Beat until frothy. Stir in onion.

3. Heat a non-stick skillet pan on med/high until hot. Add oil.

4. When oil is hot, add a bit of the egg mix...if it sizzles and puffs up, it is ready.

5. To the hot pan, add the egg mix. With a spatula, bring in the egg from the sides... to the middle of the pan to form large curds. Do this from all sides until the egg is nearly set, but not quite. This shouldn't take longer than a couple of minutes on med/high heat.

6. When eggs are nearly set, but still a bit wet, add the shrimp and fold them in gently.

7. Turn off heat and cover. Allow to sit covered for a couple of minutes or until the top of the eggs are set and they have puffed up a bit. Serve immediately.

Pressure Cooker Beans...and beans soaked in a brine solution

2012-01-06T06:00:00.000-08:00

Pressure Cooker Beans.... and beans soaked in a brine solution. Ah, right when you think you've mastered cooking beans... you encounter yet another method to cook them. Could there possibly be a better way to cook beans? I mean really... beans? All you have to do is cook the beans in water until done. Right?

Well, there's actually a different technique that's applied to the beans... unexpected... but the result yields beans that are creamy, and oh-so tasty. So... the trick is to soak the beans in a brine. That's right... soaking the dried beans in salted water.

For the longest time, I thought you weren't supposed to add salt to beans when cooking them. Reason being is that the salted water may toughen the outer skin of the beans and make them hard. But that's debatable...as some actually say the salt aids in cooking the beans faster. But for me, the idea of never cooking beans in salted water has sort of gone out the window recently. Well, sort of...

Some time ago, I was reading an article on how to cook beans...soaking them or not. The article was favoring the soaking method...and I agree. Not that you can't cook them unsoaked... it's just that I prefer them soaked, as your body can digest them better. So I just plan accordingly. In any case, I happened to read the comments to the article, and one particular comment stood out. The person had recently come across America's Test Kitchen's method of brining beans before cooking....which helps the beans retain most of their skins while cooking and making the inside creamy and more flavorful. No skins floating around. Well, my ears perked up (or my eyes widened) when I read that...What, brining beans?! No, no,no... you aren't supposed to add salt to beans! But then I thought about it...maybe, just maybe I could try it and see for myself. And so I did...

I didn't exactly know the amount of salt to water as it wasn't stated in the article... so I just made my own ratio. Tasted the water and salt...adjusted it until I felt it was sort of like sea water... more or less:). Made my own brine and applied the method to 3 different beans. The beans were incredibly tasty, kept most of their skins on, and most of all they didn't taste bland. I loved how flavorful they were... the salt from the brine penetrates the whole bean. So yes, I didn't actually cook the beans in salted water... rather, I soaked the beans in salted water. A different technique.... that works! There were a few stray skins floating around, but most beans actually had the skins intact.

I'm now a firm believer in brining my beans before cooking them. And since I always use my pressure cooker when cooking the beans, I chose to use the same method. But you can still brine your beans and cook them in a traditional pot... obviously they will take longer to cook.

I haven't bought canned beans in years, and now I have found a way to get those creamy and flavorful beans...without them tasting bland. I'll freeze the beans... for those days when I need some for a dip, salad, or main dish. Very happy with the result... I'm sharing my find, and passing it along for those of you who wish to try it. Hope you enjoy...

Note: Overcooking the beans will make the beans burst, regardless of the brine solution...but they will still taste delicious:).

All beans are different...older ones always tend to need a bit more cooking....and really old beans are more likely to split their skins and remain tough.

After making my batches...I did a bit more research and found ATK's brine solution, which I'm posting below, along with the one I made.

The brining method is supposed to work for all beans...except lentils.

Tip: You will notice there is a bit of oil added to the pot when cooking the beans... this helps with having less "foaming" which can occur while cooking the beans in a pressure cooker.

You will need: inspired and adapted from America's Test Kitchen

My Version: before I found ATK'S version, but worked really well....

Overnight Soak Method

12 oz bag of dried beans

2 TBS kosher salt

5 cups water

America's Test Kitchen's Version: haven't yet tried this version

Quick Soak Method

3 TBS kosher salt

2 quarts of water

2 cups dried beans

~Bring 2 quarts of water and 3 tablespoons of salt to a boil. Pour the hot water over the beans and let them sit for 1 hour. Drain and rinse the beans well before proceeding with recipe.

To Cook:

2 cups soaked dried beans

6 cups water

2 TBS oil

flavorings( carrots, onion, garlic, bay leaf, etc...)

Directions:

1. In a large bowl add beans, water and salt. Mix thoroughly.

2. Soak beans overnight(8-12 hours). With my brine, I left mine about 8 hours or so. Drain and rinse well....or do ATK'S quick soak method above.

3. Add beans to pressure cooker, then add water and oil ... the oil keeps the foam from bubbling up.

for 1 cup of soaked dried beans I use 4 cups of water...if using more than 1 cup beans, I use 3 cups of water for each cup of soaked beans....
add 1 TBS oil for every cup of soaked dried beans to the water... so 2 cups beans will have 6 cups of water and 2 TBS oil.
add any flavorings of choice, bay leaf, carrots, onion, celery, garlic. Do not use acidic products when cooking... such as tomatoes....add them at the end.

4. Close lid, heat on high until pressure is reached. Lower heat to low and cook for 10-15 minutes...depending on beans.

If you want to use the beans in a salad, cook the beans using the minimum time... if using the beans for a dip, cook the beans a bit longer.

Time is approximate...for my electric stovetop, at my altitude. You may need to adjust...but start with the less time, as you can always cook further, if need be.

Northern/Navy takes about 10-12 minutes
Pinto takes about 11-13 minutes
Garbanzo takes about 12-15 minutes
Black beans takes about 10-12

5. Turn off heat ...and allow pressure to release naturally.

5. You can make a larger batch...which is what I ended up doing for mine. Freeze in small containers/bags. ~No more canned beans... ok, maybe if you must:).

Greek Avgolemono....Lemon and Orzo Soup

2012-01-03T06:00:00.000-08:00

Greek Avgolemono....Lemon and Orzo Soup. I came upon this soup recipe some time ago... loved the simplicity of the ingredients used... eventually jotted down the recipe to try later.

I most always have homemade chicken stock in the freezer.... sometimes even turkey stock and beef stock. Chicken stock is much easier for me to make, as I use chicken meat more often in the dishes I make. I've learned years ago to never throw away any bones... not even from baked chicken. And when I have leftover turkey bones( from Thanksgiving, or other occasions), I'll split them up in bags, freeze them, and later pull them out to make stock. I most always have some carrots, onion, garlic, and celery... basic ingredients for making stock. Sometimes I'll toss in a couple of bay leaves to the pot... I much prefer homemade stock, as I can season to my liking.

It's become a ton easier to make the stock ever since I've started using a pressure cooker. What used to take me a couple of hours, now takes me 40 minutes using the pressure cooker. It's really easy to make...not to mention that nothing gets wasted. I simply add the bones with a few vegetables, cover with water, and season it with salt.... then I bring the stock to pressure and cook it while I do other things around the house. When it's done, I'll place the stock in ice cube trays.... for pan sauces.... in small 1 cup containers.... for soups.... and in 2 cup containers.... for risotto and other dishes.

In any case, this soup comes together rather quickly. It's a lighter sort of soup...no cream involved or half-and-half.... not even milk. The white color actually comes from the egg and lemon juice mixture. This soup is a play on the popular chicken noodle soup... except for the tart and fresh taste the lemon juice imparts to the dish....making it a bit different:). The orzo gives the soup extra body as well as great flavor. Actually the soup reminds me just a bit of the Romanian orez cu lapte we used to eat as kids... similar to a rice pudding.

While I kept the soup rather simple, other versions also use chunks of chicken for a heartier version....even cut up vegetables. Sometimes the orzo pasta is substituted with rice...making the soup gluten -free.

It's a lovely soup that can be used as a starter to any meal... I personally like to serve it in smaller portions, just because a little bit goes a long way. If you like, you can serve the soup as an amuse bousche... in espresso cups. But a big bowlful isn't bad either... as it can brighten a dreary and cloudy day:). Perfect for the winter months. Hope you enjoy...

Tip: Make the soup gluten-free, by using rice instead of orzo.

You will need:

4 cups chicken stock, homemade preferred

1/2 cup orzo pasta, or rice*

2 eggs

2-3 TBS lemon juice

1 tsp grated lemon zest

2 TBS fresh parsley or dill, chopped

salt/pepper, to taste

* if using rice, add 1 cup extra stock

Directions:

1. In a large saucepan, add chicken stock and bring to a boil.... if using rice, add 1 cup more stock

2. Add orzo(or rice, if using) and cover. Reduce heat and simmer for 10 minutes.... if using rice, simmer for longer, 15+ minutes or until rice is tender.

3. Remove from heat(do not drain). Set aside.

4. Add eggs to a bowl and beat until thick. Whisk in lemon juice and zest.( it's best to start with 2 TBS and add remaining juice at the end, if you feel it needs it... this way, the sourness can be adjusted to preference.)

5. Gradually add 1/2 cup hot broth from the saucepan, whisking constantly.

6. Add 2 more 1/2 cups broth, whisking after each addition.

7. Pour mixture back into saucepan and reheat on low, stirring with a wooden spoon until egg cooks(the egg foam dissipates)... and the soup just slightly thickens. ....Do NOT boil or eggs will curdle.

8. Add salt and pepper to taste....and a bit of parsley(or dill).

9. Garnish with more parsley...or dill right before serving. You can even add a bit more lemon zest, if you like.

10 Serve hot in the winter...or cold in the summer.

Brazilian Pao de Queijo....or Cheese Bread Rolls(Gluten-Free)

2011-12-26T06:00:00.000-08:00

Brazilian Pao de Queijo....or Cheese Bread Rolls( Gluten-free). I've been meaning to make the Brazilian Pao de Queijo for SUCH a long time...probably a couple of years now. Recently though(well, not so recent, as this post is long overdue), I bought the tapioca starch and meant to make them...had a few projects I needed to do and somehow didn't get the chance to even think about them. The tapioca starch was sitting in my fridge... for a few weeks...and then I saw Susy, from Cooking In The Desert, post the exact recipe I had meant to make. After seeing her beautiful photos, I just knew I couldn't wait any longer... made the rolls the following day.

The inside of the cheese rolls remind me of the Japanese mochi... with that chewy, spongy texture. If you've had mochi ice cream, you'll know what I mean...or maybe even those fried spongy sesame balls found at Chinese restaurants. In any case, they aren't exactly a typical bread roll. While the outside may be misleading, the inside is far from having a bread-like texture...expect a moist and chewy texture when making these rolls... with a cheesy flavor. The flavor sort of reminds me of a soft cheese cracker...or a cheese quiche. That's the best I could do in describing them. But we really, really liked them... actually, we found ourselves eating more than our share:). It's probably best to make these when you have a large group of people to share them with...

But, regardless, I am thinking of making these again... for a New Year's appetizer. Thought it best to post this recipe now, in case some of you are entertaining... and would like to try it. Hope you enjoy...

~~~~~~Wishing everyone a wonderful New Year!~~~~~~

Note: The rolls deflate a bit after they cool down...

Tip: You can refrigerate some of the dough and make a new fresh batch a day or two later... if making for guests, bake them the first day for best results and serve them straightaway.

I've even frozen the dough(though the texture suffers a bit...still good, but not great).

Though probably not traditional, you can opt to add some herbs of choice.

You will need: adapted from Cooking In The Desert and makes a pretty large batch...maybe 40-50 rolls?

500 grams tapioca starch

1 cup milk

1 cup water

1/2 cup oil

1-2 tsps salt, or to taste( I used a few pinches)

350 grams mozzarella cheese*

3 eggs

*or other cheese, such as Parmesan, queso fresco, or a mixture...I used 300 grams mozzarella and 50 grams of Mexican blend grated cheese, because I ran out of mozzarella. Traditionally the matured Minas cheese is used...

Directions:

Preheat Oven to 350 deg F:

1. Place the tapioca starch in a large bowl...or a mixer bowl.

2. To a saucepan, add milk, water and oil. Bring to a boil.

3. Pour hot milk liquid over the tapioca starch. Mix with a spoon until well incorporated....you could use a dough hook, as well. The mixture is quite thick and sticky.

4. Allow dough to cool..and then add the cheese. Knead until the cheese is incorporated....I ended up kneading the cheese by hand...it takes a bit for the dough to fully incorporate the cheese....

5. Add salt and mix to combine. If using a salty cheese, you may want to cut down on amount of salt... taste and adjust.

6. Add the eggs, one by one, until well incorporated...sort of like when making choux pastry. You can knead the dough using your hands...or using the dough hook from the mixer. I used my mixer to do this part of the kneading.

7. Form balls measuring around 1 1/2 inches in diameter and place on a parchment lined baking sheet. I oiled my hands a bit when forming the balls as the mixture can be quite sticky.

8. Bake in pre-heated oven until puffy and lightly brown...18 or so minutes. Do keep an eye on them...as you want them to just get a tinge of color...but not too brown. The rolls deflate a bit after they have cooled....and have a mochi-like interior texture... moist and chewy.

Brussels Sprouts Salad...with lemon and toasted walnuts.

2011-12-15T06:00:00.000-08:00

Brussels Sprouts Salad...with lemon and toasted walnuts.

.......Merry Christmas to all my readers! It has been such an honor to have you visit my site. Thank you for trying some of my recipes, for your feedback, and for your encouragement throughout this year. I LOVED sharing my recipes with you...and you've all been such a blessing to me! Wishing you and your family a blessed Christmas.....

We've been having brussels sprouts quite a bit lately... love brussels sprouts. Ok, I probably wouldn't have said that years ago... I suppose the memory of trying out brussels sprouts for the very first time at a gathering some years ago wasn't exactly a pleasant one. Don't quite remember how those brussels sprouts were prepared, but I distinctly remember not being a fan of them. So I never bothered buying them. Never really looked at them when they would show up in the markets... come winter.

Recently though, I decided to give them a chance.... and to think what I missed out all these years! I don't know why I didn't care for them the first time... because funny thing is, I like cabbage. And brussels sprouts are quite similar to cabbage... just a smaller version and a bit more mild in flavor. Anyway, so we've been eating brussels sprouts lately... maybe once a week or so. I'll make it as a side or even as a meal. I've been able to roast the sprouts or pan fry them... Brussels sprouts are known to work incredibly well with bacon, pancetta, or even crumbled chorizo sausage... add a bit of shallots, and well, it makes it a complete meal (for us anyway). But even a light mustard sauce adds an enormous amount of flavor to steamed sprouts. So while I like cooking the sprouts, I especially love having them fresh... in a salad.

I came across Saveur's version of a Brussels Sprouts Salad, and knew instantly I wanted to make it. It sounded so fresh and light...and lemony. The lemon just brightens any dish, really. I was excited to see the dish used simple ingredients, most of which I already had in the house. Made it the same day and absolutely loved it... maybe it's because I love anything lemon:). But it's a great side dish... wonderful addition to the Christmas dinner, or any meal for that matter. Hope you enjoy...

Note: Since I didn't have any pecorino cheese, I substituted it with some parmigiano reggiano cheese. And while the original recipe uses 2 whole cups of toasted walnuts, I felt you could easily use less...therefore the range in the amount I posted below.

Tip: Feel free to use other nuts besides the walnuts... pecans would be good, as well as almonds. Maybe even pine nuts.. though I would use less of the pine nuts.

To make it especially Christmas-y, I'm thinking you can add some pomegranate arils or even some cranberries... why not:).

The juice of a lemon can vary from lemon to lemon... you may need to add a bit more or a bit less.

You will need: adapted from Saveur . Makes about 4 servings... or a bit less if eating it as a meal.

1 lb. brussels sprouts, thinly sliced
1-2 cups toasted walnut halves
1⁄3 cup grated parmigiano reggiano(or pecorino as per original recipe), plus more for garnish
1⁄4 cup extra-virgin olive oil, plus more for garnish
Juice of 1 lemon, or to taste
Kosher salt and coarsely ground black pepper

Directions:

1. Toast walnuts ( or other nuts of choice). Set aside.
2. Wash and clean sprouts. Slice stem off(only if using a food processor).
3. Process brussels sprouts in a f
ood processor...u
se a slicing
disc on the lowest setting(1mm).
Add the sprouts through the feeding tube... a few at a time.( My version, and so much easier)
OR
Use a mandoline to slice the brussels sprouts... hold the sprout

by its stem
with thumb and forefinger
and slice
starting from each sprout's top. Discard stems. (Saveur's version...only if you have a mandoline)

4. Add walnuts, cheese, olive oil, lemon juice, and black pepper to taste. Season lightly with salt to taste.... Salt amount depends
on the saltiness of the cheese.
5. Toss ingredients with a spoon until just combined. You can make a large salad or opt to make separate salad bowls.
6. Using a peeler, shave more cheese over the top of the salad.... or individual salad bowls.
7. Drizzle with more olive oil and add more pepper to taste.

Homemade Fig Newtons or Fig Bars.

2011-12-09T06:00:00.000-08:00

Homemade Fig Newtons or Fig Bars. My husband LOVES fig newtons. I have been wanting to make him a homemade version for some time now. While I know you can buy the fig newtons, I don't particularly care for the ingredients listed on the package. It's been quite a while since I've bought fig newtons... but some time ago, I promised my husband I'd bake him a batch. Now, this was actually quite a few months back...ok, maybe a year or so. But I'm glad I finally came through on my promise.....

While the fig newtons I made weren't exactly like the store bought version I remembered, my husband still loved them. I suppose what threw me off was the cookie base. The fig newtons I made were more of a soft, orange-flavored shortbread...So I'm not sure if I should call them fig newtons... maybe they should be called fig bars. But you know, they did look like fig newtons:).

The bars reminded my husband of the layered Romanian apple bars(placinta de mere) his mom would make. It wasn't exactly the same dough... but very close in taste and flavor. Mom would roll out the dough quite thin, layer it with her homemade apple filling, top it with another layer of dough, and bake it. She would allow the placinta de mere to cool, covered the pan with a dish towel, and then let it sit overnight to soften. Boy did everyone love Mom's desserts! Needless to say, those apple squares didn't last very long in their house:). So this dough could probably be used to encase an apple filling just as well. The apple filling would have to be very dry (cooked down quite a bit) so you won't have any juice leaking out....and it would be better if the apples were grated. But I digress... back to the recipe:).

I'm thinking of making the the bars again. Would love to vary the filling a bit, adding some whole grain flour... and maybe even substituting some coconut oil for the butter. Since the fig bars can be made ahead, they would be great for school lunches, picnics, or even as a breakfast bar. And because they sort of have the Christmas flavors of orange and dried fruit, they could be considered a Christmas cookie?...maybe it's stretching it a bit:). Hope you enjoy...

Note: The fig newtons/bars will be crisp on the first day. Cover and allow to sit until the next day...the bars will then soften and be ready to eat. While you can eat them on the first day too(crispy), they will be much, much better on the following day(soft). Just saying:).

Tip: You can probably substitute the fig puree with another dried fruit filling... dates would be good, as you wouldn't need to cook them down... just process to a paste. And if you want, you can use some nuts as well. I am thinking other dried fruit would work just as well... apricots, cherries, blueberries, etc.... I've even contemplated making an apple/nut filling and adding some spices.

You will need: adapted from the boastful baker and originally from "Desserts by the Yard” by Sherry Yard.

Fig Filling:
1 cup chopped dried Black Mission figs
1 1/2 cups water*
1 cup apple juice *
1/4 cup sugar(I used a bit less)
1/8 teaspoon grated orange zest
* I didn't have apple juice, so I substituted orange juice...used 1 3/4 cups water and 3/4 cup orange juice.... to make a total of 2 1/2 cups liquid.

Cookie Base:
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 teaspoon grated orange zest
1 large egg white
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour(you can use some whole wheat/spelt if you like)

Directions:

Make Fig Filling: I made it the night before.

1. Combine the figs, water, apple juice and sugar in a medium sauceapan and bring to a boil. Reduce the heat to low and cook at a bare simmer for 1-2 hours until the figs are so soft that they’re spreadable.... you will have very little liquid left. It took me close to 2 hours.

2. Transfer figs to a food processor or blender, add the orange zest and process until smooth.

3. Remove from the food processor and cool/refrigerate....

Make Cookie Base: I made it the night before.

1. Using an electric mixer, cream together the butter, sugar and orange zest in the bowl for 2-3 minutes on medium speed.... you may need to scrape down the bowl occasionally.

2. Add the egg white and vanilla and mix to combine, scraping the sides of the bowl.

3. Add flour and mix on low speed until the dough comes together.

4. Remove dough and flatten to in a disc. Wrap in plastic wrap and refrigerate for 2 hours or overnight... You want the dough to be firm when working with it. So I refrigerated it overnight, and it worked beautifully. If the dough is not firm ...you will have trouble rolling it, as it will stick and get too soft.

Assemble and Bake: I did this on the following day.

1. Place racks in middle and lower third of the oven and preheat the oven to 350 degrees. Line baking sheet/s with parchment paper.

2. Remove dough from the refrigerator, cut into 4 equal parts. While working with one piece of dough, you will want to keep the rest refrigerated and cold.

3. Remove the fig filling from the fridge and divide it into 4 equal parts...it just allows you to have an even amount of filling for all 4 pieces. Set it aside.

4. Take one piece of dough and place it on a parchment paper( you could use a floured surface, but I find the parchment paper allows you to roll the dough without too much sticking and it also helps in turning the logs over and unto the baking sheet).

5. Shape the dough in a rectangle....and roll the dough out to about 12 x 4 inches.(I like to keep the rectangle as even as possible by adjusting the rectangle shape with the back of my knife as I roll).

6. Spoon a line of filling down the center of each strip.

7. Fold 1/2 of the dough over the filling...you may use a wide knife/spatula...or use the parchment paper as an aid to lift the dough over the filling. You need to be gentle as the dough is quite buttery and soft.

8. Place each finished log( seam side down) onto a parchment lined baking sheet. Use your parchment paper that you roll it on to help you transfer it. (If possible, keep it refrigerated, while working on the remaining logs....this way the butter in the dough doesn't melt).

9. Do the same with the rest of the dough and filling.

10. When you finished making all the logs, use a serrated knife to slice each log into about 5 cookies...or however many you want. You can make them larger or smaller... I like to keep all the logs refrigerated for a few minutes while I clean up, preheat my oven and then bake them.

11. Bake the fig newtons for 12-15 minutes, until lightly golden...you may need to rotate the baking sheets from top to bottom and front to back halfway through.

12. Remove from the oven and allow to cool on a rack. Place fig bars in an airtight container and let sit until the next day to soften.

Chocolate Chip Shortbread Cookies... or Banana Chocolate Chip Sandwiches

2011-12-06T06:00:00.000-08:00

Chocolate Chip Shortbread Cookies... or Banana Chocolate Chip Sandwiches. I've had this recipe bookmarked for some time now... recently decided to make it as I had some free baking time on my hands:). Photos aren't the best... winter is here. But the cookie and idea is worth mentioning.

The recipe is originally from Craft( New York) restaurant's pastry chef, Jennifer McCoy... who does a unique adaptation of the classic chocolate chip cookie. They aren't a "real" chocolate chip cookie... but more of a simple shortbread-like cookie that's studded with chocolate chips and sandwiched with fresh banana slices. A fun little cookie that goes quite well with bananas... or if you like, left simply as shortbread cookies. If you want to be creative, sandwich the cookies with other fillings.

I love how the cookie maintains its shape quite well... so it lends itself to being made in different shapes. Square cookies are rather nice...., but you can make other shapes, such as hearts, stars, triangles, etc. I have to mention an important point I noticed when making these cookies.... the original recipe has you bake the cookies for 8-10 minutes. I found out that it wasn't nearly enough time to lightly brown them, especially since they are baked frozen. Yet, the cookies shouldn't be too dry as normal shortbread cookies(which normally get baked for 20 minutes)... so adjust time and remove when bottoms of cookies are just lightly browned. You want the cookies to still be soft-ish so it melds with the banana slice. But it's up to you...bake longer if you want crispy cookies or less for soft cookies. Just thought to mention it. Hope you enjoy...

Note: Original recipe uses 1/2 tsp vanilla extract, but I like to use a bit more. Personally love the vanilla flavor to stand out. Feel free to adjust amount to taste. Also the recipe doesn't say what to do with the cookie scraps, so I rolled them into balls, added some chopped pecans, and baked a bit longer. A different cookie that reminded me of mexican wedding cookies. Loved them.

Tip: Use a sharp cookie cutter...it helps to cut through the chocolate chips cleanly.

You will need: make about 30 (1 1/4 inch) sandwich cookies ~adapted from iVillage and originally from the cookbook One Sweet Cookie.

1½ sticks(6 oz) unsalted butter, softened

¼ cup granulated sugar

¼ cup confectioners' sugar

1 ½-2 teaspoons pure vanilla extract

1¾ cups all-purpose flour

¼ teaspoon salt

¾ cup semisweet chocolate chips( mini preferred, but I used regular)

6 medium-ripe bananas, sliced (optional)

Additional(for cookie scraps):

1/3 cup pecans( optional, only if making the cookie balls from the scraps)

Directions:

1. Mix flour and salt. Set aside.

2. Cream the butter with the sugars and vanilla extract on medium speed... until light and fluffy. 3. Lower speed and slowly add in the flour and salt. Continue to mix until well incorporated. It will be sort of crumbly.

4. Slowly stir in the chocolate chips and continue to stir for about 1 minute.

5. Remove the dough from the mixer and knead a bit until the dough comes together.

6. Place dough between 2 large sheets of parchment paper. Roll the dough to about 1/4 inch thick.( if using mini chips, you'll probably be able get it thin enough.. if using the regular chips, it will be a bit harder to roll out to an even 1/4 inch thick... just try to roll it out as thin as you can)

7. Remove the top layer of parchment, cut dough using a 1¼-inch round cookie cutter( mine was closer to 2 inches)... or any shape you like. If making the cookies to sandwich banana slices you want the cookie to be as close to the size of the banana. Remove scraps and re-roll or mix in 1/3 chopped pecans and form into 1 inch balls.

8. Place cutouts(and scrap balls) on a pan and place in the freezer to chill for about 1 hour. (The dough can be prepared several days in advance, if you like.)

Preheat the oven to 325°F.

9. Line cookie sheet pans with parchment paper.

10 Remove the cookie dough from the freezer. Arrange the rounds on the prepared pans, ½ inch apart.

11. Bake for 8-15 minutes, or until light golden brown.... this depends on how thin or thick you've rolled out your dough. I found out that mine took a bit longer than 8-10 minutes as per original recipe...so therefore the range. The longer you bake, the drier the cookie.

(Bake scrap balls for a bit longer....maybe an additional 5 minutes or so. I wanted them to be a bit drier... sort of like the mexican wedding cookies.... dust( or roll) with sugar while still warm)

12. Cool completely on wire racks.

The cookies are wonderful as is... or per original recipe... sandwiched with fresh banana slices.

13. Peel and cut the bananas into ½-inch-thick slices and sandwich each one between two chocolate chip cookies. Serve immediately.

Italian Almond Butter Cookies... Baci Di Dama(Ladies' Kisses)

2011-12-01T06:00:00.000-08:00

Italian Almond Butter Cookies... Baci Di Dama(Ladies' Kisses). I've been wanting to make theses cookies for a few weeks now. I instantly bookmarked the recipe when I first saw it posted on Marija's blog. I simply love her recipes. I also knew I would eventually travel to Rome and so decided to wait a bit to make the cookies. Thought it best to try the cookies in Italy before I made them... While in Rome, I noticed some pastry shops also sold a chocolate version of the baci di dama cookies. So I'm thinking you can substitute some cocoa for the flour. I finally made the cookies, and they are very similar to the ones I had in Italy. If you love almonds, you might like these cookies.

The cookies are very tender and basically "melt" in your mouth. It's really a delicate butter cookie... with ground almonds. Interestingly enough, it is an easy recipe to remember, as the cookie ingredients( aside from the extracts) have a 1:1 ratio.... in the grams measurement, that is. Same amount of flour, ground almonds, sugar, and butter. And they are super-easy to make...

The cookies would be a fun project... actually if you have kids, they can get involved as well. It would also make a wonderful gift package... even great for Christmas parties or cookie exchanges.

Though probably not traditional, I would love to add some orange peel to the cookies as well as to the chocolate...it would make them especially Christmas-y. Love these cookies with coffee. Hope you enjoy...

Note: You probably won't need all of the ground almonds...as you start with 200 grams and only need 150 grams for the recipe. You will probably have about 2 TBS extra. Also, I put the cups amount as I measured ( Flour was measured by fluffing up the flour and then scooping it out...ground almonds were lightly packed( whisked and fluffed up and then "poured" in a measuring cup...or use a spoon to scoop the almonds in the measuring cup) ... This is only for those who don't have a scale.... but the scale is the BEST option.

~I am thinking you can probably get away with using some store-bought almond flour.

~While the original recipe contains no extracts, I felt the need to add a bit of vanilla as well as some almond extract. Feel free to omit... or use one or the other....or both, like I did:)

Tip: I've seen versions of these cookies where you can substitute the blanched almonds with roasted hazelnuts....

I didn't refrigerate the cookie dough...and hence the crackly tops. But it is best if you refrigerate the cookie dough before forming. And it wouldn't hurt to refrigerate the formed balls before baking.

You will need: adapted from Palachinka

150 grams(1 cup+2 TBS) all purpose flour

150 grams(1 1/2 cups) blanched and toasted ground almonds*

150 grams(scant 3/4 cup) granulated sugar**

150 grams(11 TBS) butter, softened

1/2 tsp vanilla, optional

1/4-1/2 tsp almond extract( or to taste), optional

40 grams( or as needed) dark chocolate, melted

*you will need about 200 grams(1 3/4 cups) raw slivered almonds(without skin)....

** the cookies can be a bit on the sweeter side, so use a bit less sugar, if you like.

Directions:

Preheat oven to 325 Deg F.

1. Place slivered almonds on a baking sheet.. and toast them in a preheated oven until they begin to brown... about 5-7 minutes. But do watch them as they can burn quickly. You can mix them halfway to evenly toast. Allow to cool.

2. Place toasted slivered almonds in a blender or coffee grinder( I used my vita-mix).... process till you get a fine powder. Be careful so that it doesn't turn into almond butter. Do it in several batches, if need be.

3. Mix flour, finely ground almonds, and sugar. Set aside.

4. Place softened butter in a mixer bowl, beat till smooth. Add vanilla and/or almond extract, if you like.

5. Add flour mixture to butter and knead/mix until thoroughly combined. Original recipe doesn't say to refrigerate the dough, but I would next time I make them.

6. Shape small balls of dough...the size of marbles. I use a rounded 1/2 tsp measurement spoon.

7. Line baking sheet with parchment paper. Place dough balls on it....leaving 1-2 inches of space between them. I would refrigerate the balls for a bit just to ensure the cookie tops don't crack or have the cookies flatten too much.

8. Bake in a preheated 325 deg F oven for about 13-15 minutes... or until lightly browned on the bottom. Depending how small or big the cookies are formed, the time will need to be adjusted.

9. Melt chocolate in a double boiler.

10 Spread melted chocolate on the bottom of one cookie and attach second cookie to make a sandwich.

Crusty 10-Grain Sourdough Bread Loaves... using a starter.

2011-11-28T06:00:00.000-08:00

Crusty 10-Grain Sourdough Bread Loaves... It was one of those days when I needed a break... what better way than to relax in the kitchen:). Love to bring out the flour and bake bread.

I confess I wasn't planning on making this particular bread... nor posting it. It was just that I really needed to use my starter as I was going on vacation for a few weeks... wanted to use most of it, if I could. I hoped the rest of the sourdough starter would somehow survive in the back of the fridge until I came back.

As I looked at my starter sitting on the counter from the night before, all fed and ready to be used, I thought of all the possible ways I could use it. I could of course make bread. But what kind of bread? I suppose the possibilities were endless... rolls would be easy to do, as well as flatbreads, or pizza doughs... even sweet breads could be made. But you see, I had this 10-grain hot cereal mix sitting in my fridge... could I possibly use it? It would be fun to come up with a new recipe. I really wanted to experiment... didn't want to rely on a specific recipe from a bread book. Sort of wanted to be on my own...

Truth be told, I wasn't expecting a stellar end-product... neither was I expecting something fabulous. At least most times when I experiment, the end result isn't always something to be proud of. But I knew the worst that could happen was to have some really dense flat breads with a crumbly, coarse crumb. I wasn't really worried as I could always turn it into breadcrumbs:)... but deep down I wanted my loaves to be successful. So I forged ahead and combined the ideas/techniques I learned from the Almost No Knead Bread, the Multigrain Sandwich Bread, and the Sourdough Walnut Bread to bake bread.

As I started getting all my ingredients out, I decided to get a pen and paper, along with my camera:)... just in case the loaves would be a success. I've made plenty of other recipes where I didn't write down measurements... and wished I had! Needless to say, I was thrilled with the final result....the bread loaves were fantastic! I could hardly wait to cut through it and see how the crumb was... springy, soft and well, you can see it in the photos. The crust was nice and crispy with a nice crunch. Wonderful for making hot or cold sandwiches, or next to a soup or saucy entree... or simply topped with some butter and jam. Loved the sunflower seeds and the various grains throughout the bread. Interestingly enough, I was planning on adding a bit more whole wheat flour to the dough...but found out last minute, that I only had 1 cup of spelt flour in the house. Ended up making the bread with what I had in the house. Next time, I'll add more whole wheat flour.

Years ago, I received quite a few Corningware casserole dishes as wedding gifts... at the time, I thought, "When would I ever use them all?".... How thankful I am for those dishes! They really come in handy... especially when baking bread. I know other folks use dutch ovens for baking bread, but I like to use the Corningware. I can make smaller loaves, and freeze some for later. Plus, the bread gets just the right kind of crust...golden and not too crusty.

In any case, I am posting the recipe for my own personal reference...and for those of you who care to try it. By the way, the sourdough starter survived in the back of the fridge until I came back... ended up making this bread again, except a sundried tomato/basil version. Hope you enjoy...

Note: While I used a 10-Grain Hot Cereal( Bob's Red Mill), you can easily use a 7 or 8-Grain Hot cereal.

Tip: You can use any baking dish/es that are oven-proof to at least 450 deg F(just decrease the pre-heating temp).... the lids must be oven-proof as well.

You will need:

2 1/4 cups sourdough starter, fed from the night before

1 cup 10-grain cereal

2 cups boiling water

2 1/2 tsps kosher salt

2 TBS honey

1/4 cup olive oil( or meted butter)

1 cup whole grain spelt flour

3 1/2-4 cups bread flour, or as needed

1/2 cup roasted sunflower seeds( or other seeds of choice)

Directions:

1. In a medium pot, boil water, remove from heat and add 10-grain cereal, honey, and oil,(or butter if using). Mix and set aside until mixture reaches 120 deg F. I just stir the mixture continuously so that I speed the cooling.

2. To a mixing bowl(with a kneading hook), add the sourdough starter, salt, the cooled 10-Grain mixture, the spelt flour, and 3 1/2 cups bread flour.

3. Knead mixture using a dough hook for 5-6 minutes...at this time check to see that the dough isn't overly wet...it should release from the sides of the bowl as it is kneading, but stick to the bottom. The dough will start out very sticky, then gradually start to come away from the sides of the bowl. You can stop midway through, scraping the sticky dough off the sides, and then continue kneading. The dough should climb the hook for the most part. If it is still sticking to the sides, continue adding more flour, 1 TBS at a time, until the dough releases from the sides... I needed the whole 4 cups. But be careful as you don't want to add too much flour.

4. Continue kneading for an additional 3-4 minutes for a total of 9- 10 minutes. During the last minute of kneading, add the sunflower seeds and knead to combine.

Note: The dough is still a tacky sort of dough, expect it to stick to the sides as you stop the mixer from kneading.

5. Oil your hands and divide dough in 3 equal parts... shape the dough in 3 balls.

6. Place each dough ball on it's own parchment paper( you will need the parchment paper to help you place the dough in the baking dish...) and lightly cover with an oiled plastic wrap.

7. Allow to proof for 2 hours...

8. After 1 1/2 hours of proofing time, place 3 Corningware casserole dishes(with lids) in oven( big enough to allow the bread to rise inside when baking)....and pre-heat oven to 475 for 30 minutes.... the Corningware is in the oven during the preheating of the oven...the full 30 minutes.

9. After 2 hours of proofing(and 30 minutes of preheating) slash the loaves( 1/2 in deep)... you can make one slash in the middle or 2 as I have done.

10.Using oven mitts, remove the corningware from the oven. Remove lid and place proofed bread loaves(along with the parchment paper) in each of the 3 Corningwares. Cover with lids and place in hot oven.

Decrease oven to 450 Degs F

11. Bake loaves for 30 minutes. Remove lids and bake for an additional 10-15 minutes...or until the inside of the bread registers about 205-210 Deg F. You may need to cover the top with aluminum foil to prevent the loaves from burning.

12. Allow bread to cool completely(preferably 1- 2 hours) before slicing... Wrap well and freeze, if you like.

Potato Gnocchi...with Browned Butter Sage Sauce

2011-11-17T06:00:00.000-08:00

Light-As-Air Potato Gnocchi...with Browned Butter Sage Sauce. I made this recipe weeks before going to Italy... wanted to get the feel for Italian cuisine early on:). But I did end up going to Rome with a list of dishes I wanted to try... wasn't expecting to try them all, but as many as I could....

I am well aware that a risotto in one place will vary from a risotto in another. The same goes for pasta and other classic Italian dishes. I suppose I wanted to see the difference from the dishes served here in the U.S. and those abroad.... I'm not sure if that's fair... fruits and vegetables always taste different abroad. In any case, my husband and I ended up trying some of the things on my list. The risotto was delicious... loved the pomodoro version! Actually the risotto was very similar to the risotto I make using a pressure cooker. But the pasta was what made our trip worthwhile.

While in Rome, we ended up stumbling upon a wonderful Michelin Star restaurant(Sora Lella) that served homemade pasta and other Roman specialty dishes. The restaurant was tucked away on a small island (Isola Tiberina) in the middle of the Tiber River. Cute little place. An experience I'll never forget... to eat among the locals and taste some amazing dishes. It was there that I also had my first encounter with homemade pasta dishes( Italian version)... including their homemade gnocchi. I found out the meaning of "al dente"... and how pasta should have that toothsome chew. Oh, I knew what al dente should be like... and I've had homemade pasta before... even made my own. But to actually experience the pasta in Italy... from those who've made pasta for generations... well, that's a different pasta!

We weren't very hungry when we stumbled upon the restaurant, but we still decided it was worth going in just to try out some of the dishes.... especially the homemade pasta. I so wanted to try dishes that weren't labeled as part of a "tourist menu". So in we went... We stuck to an appetizer of octopus salad and a couple of pasta dishes and finished the meal with their incredible tiramisu. And while we stopped at the primi piatti, the locals dining there were continuing their meal with the secondi piatti dishes. That's when we noticed the many excellent dishes coming out from the kitchen...they all looked incredible....from braised lamb and oxtails, to suckling pig and veal cheeks. It definitely wasn't a "tourist menu"... but rather a menu with locals in mind. Needless to say, we felt the need to return...and so we did...the following day. But this time around we decided to order like the locals... an antipasti, a primi piatti, a secondi piatti, and a couple of dolci fatti in casa (homemade desserts) along with a caffe to top it all off. The carne(meat) dishes were melt-in-your mouth tender and packed with so much flavor. But I loved their gnocchi di patate(potato gnocchi). So I thought to share a gnocchi recipe... different than the one I had at the restaurant(oh, if only I could replicate that at home one day).

This recipe makes gnocchi that are light and fluffy versus the firmer and chewy sort of gnocchi I ate in Rome. Below you can see a couple of the pasta dishes we ordered...thought you might enjoy seeing the dishes.... I know I know, only a food blogger would take out their camera:).

Depending on the region in Italy, the gnocchi can be made with a variety of ingredients including semolina, wheat flour, ricotta, potato, spinach, etc. And while we might have the gnocchi as a main course... the Italians will have it as a primi piatti( first course) and then move on to the secondi piatti(second course). In either case, the homemade gnocchi is worth making.... a pillowy-soft dumpling that can be served with a variety of sauces.

For this post I was concerned mostly with the gnocchi, and not so much the sauce... which is why the final photos weren't spectacular. I didn't even add the grated Parmesan/Pecorino cheese. Next time I'd love to focus on some homemade sauce to go along with the gnocchi.... but the browned butter sage sauce was quite delicious. Hope you enjoy...

Tip: Use a marinara sauce instead of the browned butter sage for another quick alternative.... or a walnut pesto sauce, or simply tossed with some olive oil and garlic/chive.

Try not to boil the gnocchi for too long, as they will get soft and absorb too much water.

~Another option is to crisp up the gnocchi in a skillet( with a bit of oil/butter)... they will get a nice crust.

You will need: adapted from Cook's Illustrated Oct/Nov 2011 issue

Potato Gnocchi

2 lbs russet potatoes

1 large egg

3/4 cup+ 1 TBS( 4oz) all purpose flour

1 tsp salt

pepper to taste

4 quarts of water+ 1 TBS salt

Parmesan cheese, grated(optional)

Directions:

1. The potatoes can be baked in a preheated 450°F oven until fork-tender, about 40 minutes or so. Let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.)

2. Cut hot potatoes in half( or quarters). Working quickly scoop out potato flesh( or peel them) and press the potatoes through a potato ricer. Alternatively, the potatoes can be grated on a fine grater(which is what I ended up doing).

3. Spread the riced/grated potatoes into an even layer on a plate or cookie sheet..... without pressing them or compacting them. Let them cool.

4. In a small bowl, beat the egg, 1 tsp salt, and pepper together. Place the riced/grated potatoes in a bowl and pour the egg mixture over the potatoes. Gently stir with a fork to combine.

5. Sprinkle the flour and gently combine until flour evenly coats the potatoes. Place the mixture on a parchment paper( or lightly floured surface) and gently knead the dough for 1 minute...or until dough comes together. You don't want to over-knead.... the longer the dough is kneaded, the more flour it will require and the heavier it will become.

6. Form dough into a elongated shape and into 8- 10 pieces/strips. Using both hands, in a smooth back-and-forth motion gently roll each dough piece into a rope 1/2 inch thick, lightly flouring the dough if necessary.

7. Slice the ropes into 1/2-inch-thick pieces. Sprinkle the pieces lightly with flour.

At this point, you can cook the gnocchi as is or you can form the ridges on the gnocchi:

Using a fork, hold the tines at a 45-degree angle to the surface...with the concave part facing up. Take each piece of dough and with a floured thumb, press the dough lightly against the tines of the fork. Roll the dough downward toward the tip of the fork.... the dough will form an indentation on one side with a ridged surface on the other. Sprinkle a little flour on the fork(or your thumb) if you notice the gnocchi sticking.

8. Place each finished gnocchi on a lightly floured baking sheet lined with parchment paper. Continue with the rest.

Cook Gnocchi:

1. Bring 4 quarts of water and 1 TBS salt to boil. Drop about half the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. (You can use a larger pot if you want to cook all the gnocchi at the same time)

2. Cook the gnocchi, stirring gently, until tender, about 1 minute after they rise to the surface. Cook the remaining gnocchi, if necessary.

3. Remove the gnocchi from the water with a slotted spoon, draining well, and transfer to saucepan/bowl with some of the sauce. Toss and serve.

~Sprinkle with grated Parmesan cheese, if desired.~

Browned Butter Sage Sauce...with Shallots: You can easily double the sauce.

Browned Butter Sauce

4 TBS butter

1 shallot

1 tsp fresh sage

1 1/2 tsps lemon juice

1/4 tsp salt

Directions:

1. Melt butter on medium heat until browned... about 1 1/2 min(or so).

2. Off heat, add shallot and sage. Stir for 1 min.

3. Stir in lemon juice and salt.

4. Cover and keep warm.

Amaretti Cookies...

2011-11-14T06:00:00.000-08:00

Amaretti Cookies...crispy, sweet, light- and-airy, almond cookies. It's nice to be back.... I always miss my kitchen when I'm gone... at times I may want a break from all the cooking and baking, but when I'm not in my kitchen for a long time, I miss it tremendously! So it's really nice to be home after a long vacation visiting family and friends. Thank you for your patience...especially those of you with questions. I think I've answered all the comments/emails that have come in.

Our vacation also included a week in Rome, Italy... where I fell in love with their homemade pasta, their delightful pastries, their caffe, their gelato, and their colorful farmer's markets. Oh, and I could never get enough of their mortadella:)...

While in Rome, I noticed that cookies were very popular in pastry shops.... all sorts of cookies in various forms abounded. There were the famous biscotti, the buttery cookies dipped in chocolate, the amaretti, the baci di dama(lady's kisses), the brutti ma bouni( ugly but good)... and so on. Below is a picture of a few sweets we picked up one morning...

Of course, the sfogliattele, the tiramisu, the cannoli, the ricotta cheese cakes, the cornetti, the croissants, and the fruit tarts were also quite popular. Every time you passed by a pastry shop, you would get a whiff of the buttery aroma that beckoned you to go inside and try one or two of their delectable pastries.... or maybe a few more:).

I was inspired by the food in Italy, I've made a list of dishes I would one day love to replicate at home. Until then, I thought to share a recipe for amaretti cookies I made some time ago...

Awhile back I saw a recipe that used amaretti cookies as a base for making tiramisu....I thought the idea to use amaretti cookies instead of lady fingers was rather unique, so I bookmarked it immediately. At the time, I had wanted to make some homemade mascarpone to go along with it, so I waited a bit. Eventually I made the mascarpone... but plumb forgot about the amaretti cookies:). Well, not for long...

One morning I stumbled upon the bookmarked recipe... decided to bake a batch of amaretti cookies that very day. As I was whipping up the egg whites, the phone rang... not good timing when you are whipping up egg whites. But the phone call was rather important, and I needed to pick it up. It turned out that the phone conversation ended up being a bit longer than I had anticipated, and when I went back to my whipped egg whites, I noticed the egg whites had started separating. The top of the egg whites was all foamy, but underneath a small pool of liquid had accumulated. In any case, I decided to forge ahead with the recipe and make the cookies regardless. I knew my cookies would probably not gain the height that I wanted, but I was fine with that. Of course, I was quite excited when I saw the final product... the cookies were so light and airy...not so flat as I had expected:).

I never ended up making the amaretti tiramisu...nor the amaretti cookies with coffee flavored mascarpone that I initially saw on Vera's blog. Just enjoyed the cookies with coffee:). These cookies are crisp and sweet...with lots of almond flavor. And if you add a bit of cinnamon, you'll get a cinnamon-y flavor as well. Yet another great recipe from Baking Obsession...love her site. Hope you enjoy...

Note: For making extra fine sugar: I place regular cane sugar in my processor and process for a minute or so until sugar has a really fine texture.

For grinding almonds: I grind a scant cup of whole raw almonds in my food processor...until fine. You can use slivered almonds as well or probably even almond meal.

Tip: You can easily make these cookies gluten-free, if you exchange the tablespoonful of regular flour with a gluten-free flour or probably even a bit more almond meal.

You will need: adapted from Baking Obsession

2 egg whites, at room temperature

2/3 cup extra fine sugar, divided

1/2-1 tsp almond extract...or drops of almond oil

1 cup finely ground raw almonds

1 TBS all purpose flour

1 TBS cornstarch

1/4 tsp cinnamon(optional, though I like the cinnamon-y flavor)

Directions:

1. Preheat the oven to 325 F. Line a baking pan with parchment paper.

2. Mix ground almonds, 1/3 cup of the sugar, flour, cornstarch and cinnamon. Toss to blend. (I pulsed mine in the food processor for a few seconds). Set aside.

3. In a separate bowl, whip egg whites until foamy, add almond extract, and then gradually add remaining 1/3 cup of sugar. Whip until stiff peaks form.

4. Fold in the almond mixture... try to be gentle so as not to deflate the mixture. Transfer the batter into a piping bag with a round 1/2 inch wide tip.

5. Pipe round mounds spacing them about 1 inch apart. Smooth the tops with wet finger.

6. Bake the cookies on the middle rack for about 20 min or so...or until lightly browned.

7. Cool on a rack. They will crisp up as they cool.

Baked Cake Doughnuts(Donuts) with Chocolate Glaze....#8( the last) in a series of desserts.

2011-10-21T06:00:00.000-07:00

Baked Cake Doughnuts(Donuts) with Chocolate Glaze...

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Note: I will be away from my blog for a few weeks... in case you don't see me posting or answering:). But here is the last in a series of desserts.

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While I prefer the doughnut muffin batter I made some time ago, I decided to make a different version of baked doughnuts. This version contains less butter, and isn't as dense as the doughnut muffins... it is also lighter and fluffier in texture.

What's a doughnut without a glaze? O.K., so I like doughnuts in powdered sugar and sugar/cinnamon coating. But a glaze always makes a doughnut ... well, a doughnut. While I initially wanted to make a cinnamon-sugar coating, I decided to switch my plans and make a chocolate glaze...just to make the doughnuts more "authentic- looking":).

For the chocolate glaze recipe, I opted to use Alton Brown's recipe. It didn't disappoint, and the glaze actually tasted like the real doughnuts you buy. Of course it would.... with all that butter and sugar:)

I ended up making a couple of batches of doughnuts... the doughnut muffin batter I posted earlier, and this one from the back of the Wilton's doughnut pan. As you can imagine, I had plenty of doughnuts to glaze. The chocolate glaze was almost enough for both batches...but not quite enough. So I decided to improvize for the rest, and made a peanut butter glaze (my own concoction:)), I posted both glazes below.

So here is #8, and the final, in a series of desserts. Hope you enjoy...

Note: You can skip the nutmeg in the doughnut...but it is the nutmeg that gives the doughnuts the distinct doughnut flavor. And if you are using freshly grated nutmeg, you might want to increase it a tad bit, as it isn't as strong.

You will need: adapted from Wilton's Donut Pan package:)...makes 12 regular-sized donuts, or you can use mini muffin tins

2 cups cake flour, sifted*

3/4 cup granulated sugar

2 tsp baking powder

1/4 tsp ground nutmeg

1 tsp salt

3/4 cup buttermilk

2 eggs, lightly beaten

2 TBS butter, melted

*I used 1 3/4 cup flour and 4 TBS cornstarch as a substitute for the cake flour

Directions:

1. Preheat oven to 425°F. Spray the 6-cavity donut pan with nonstick cooking spray.... I just brush it with oil or melted butter.

2. Sift together cake flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Whisk in buttermilk, eggs, and butter and beat until just combined. Fill each donut cup until about 2/3 full.

3. Bake 7-9 minutes, or until the top of the donuts spring back when touched. Cool in pan for about 4-5 minutes before removing from pan.

4. Complete donuts with either a dusting of powdered sugar, glaze, or cinnamon-sugar topping. Best served fresh on the same day....or you can freeze the cake doughnuts(unglazed) and defrost, warm up, and glaze.

Chocolate Glaze: adapted from Alton Brown

1/2 cup unsalted butter

1/4 cup whole milk, warmed

1 tablespoon light corn syrup

2 teaspoons vanilla extract

4 ounces bittersweet chocolate, chopped

2 cups confectioners' sugar, sifted

Directions:

1. Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted.

2. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. You will need to use a whisk as the mixture will look sort of separated... the whisk helps it to combine.

3. Place the mixture over a bowl of warm water( to keep the glaze warm and fluid) and dip the doughnuts immediately. At this point, you will want to add any toppings of choice (coconut, chopped nuts, sprinkles, etc)... before the glaze dries, otherwise the toppings will not adhere. You may want to have the kids to do this...it would be fun for them:)

4. Allow glaze to set for 30 minutes before serving.

For the Peanut Butter Glaze in the photo....I substituted the chocolate with about 1/2 cup chunky peanut butter and followed the recipe as noted above.

Cookies and Cream Cheesecake "Cupcakes"... #7 in a series of desserts.

2011-10-20T06:00:00.000-07:00

Cookies and Cream Cheesecake "Cupcakes" ...When I first saw these Oreo cheesecake bites, I thought they were really neat... bookmarked them immediately, just to make them for special occasions. I loved the idea of not making a crust, making individual small pieces, and not using a fork or spoon to eat them. These cheesecake "cupcakes" are pretty easy to make... a simple mix of cheesecake batter that is poured over a sandwich cookie, and baked at a low temperature to allow for a creamy cheesecake. So here is #7 in a series of desserts. Hope you enjoy...

Note: The bottom chocolate sandwich cookie does soften a bit and isn't as crispy... at least that's what I noticed with mine.

Tip: To make them even more decadent opt for frosting them with a chocolate ganache or whipped chocolate frosting. Or simply make a chocolate cheesecake batter...

You will need: adapted from Handle the Heat and originally from Martha Stewart Cupcakes

42 cream-filled sandwich cookies, 30 left whole, and 12 coarsely chopped*

2 pounds [4( 8oz packs)] cream cheese, room temperature

1 cup sugar

1-2 tsps vanilla extract

1-2 tsps grated orange/lemon zest, optional

4 large eggs, room temperature, lightly beaten

1 cup sour cream

Pinch of salt

* you can use Oreos or any other brand you like.

Directions:

1. Preheat oven to 275 degrees F... and line standard muffin tins with paper liners.

2. Place 1 whole cookie in the bottom of each liner. Set aside.

3. Using an electric mixer beat cream cheese on medium speed... until smooth of any lumps... and fluffy. You will need to scrape down the sides of bowl as needed.

4. Add sugar gradually and continue to beat until combined. Beat in the vanilla and orange/lemon zest, if using.

5. Add beaten eggs, slowly and beat until combined... don't over beat. Scrape down the sides of the bowl as needed.

6. Add sour cream and salt. Beat on low just until combined.

7. Stir in the chopped cookies by hand.

8. Divide the batter evenly among cookie-lined cups. You will fill them almost to the top.

9. Bake until filling is set, about 22 minutes.... this may take a bit longer depending on your oven and how much you filled them. You may need to rotate pans halfway through baking. Transfer to wire racks to cool completely.

10. Refrigerate at least 4 hours (best overnight). Remove from tins just before serving.

Pecan Blondies( with maple syrup sauce)...#6 in a series of desserts.

2011-10-19T06:00:00.000-07:00

Pecan Blondies(with maple syrup sauce)... I love brownies. I like them chewy and chocolate-y, with or without nuts, and with all sorts of flavors...mint, orange, raspberry, etc. But somehow, I tend to forget about its cousin the blondie. The blondies are equally delicious... they can be chewy, nutty, and have all sorts of flavors. While the blondies don't have a chocolate flavor(especially if you don't use any chocolate chips), they do make up for the chocolate flavor in that they have a delightful caramel-y taste. If you really want some chocolate flavor, the blondies can adapt....simply by adding some chocolate chips/chunks to the batter:).

I've been holding on to an older Taste of Home magazine that I've had for some time... the issue featured all sorts of brownies. But it was the grand prize winner that caught my attention... a pecan blondie a la mode with a maple syrup sauce. It looked so good that I had wanted to try it... but eventually other recipes had priority, and the magazine sort of got forgotten. But since I had the perfect opportunity to make them for the youth retreat, I dusted the magazine and finally got the chance to make the blondies. And they were so delicious! Nutty. Caramel-y. A cookie... in bar form... and simple to whip up.

I can easily see how it won the grand prize. So here is #6 in a series of desserts. Hope you enjoy...

Note: I skipped the sauce and ice cream... but posted the maple syrup sauce below, for those of you who would like to try the a la mode version. And you don't have to add chocolate chips... that was simply my addition. Oh, and I divided the pecans so that I could sprinkle some on top... but you can simply add all the pecans to the batter, if you wish.

Tip: The brownies can be chewy or cake-y depending on how long they are baked. So check the blondie at the 22-25 minute mark( or so) for a chewy blondie and 30 minutes for a cake-like brownie...

You will need: adapted from Taste of Home

3/4 cup butter, softened

2 cups packed brown sugar

4 eggs

2 teaspoons vanilla extract*

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1-1/2 cups chopped pecans, divided

1/3 cup mini chocolate chips, optional

* I usually add a bit more... love vanilla

Directions

1. In a large bowl, cream butter and brown sugar until light and fluffy.

2. Beat in eggs and vanilla.

3. Whisk the flour, baking powder and salt

4. Add the flour mixture to the creamed butter. Stir in 1 cup pecans.

5. Spread the thick batter unto a greased 13-in. x 9-in. baking pan. You may need to use the back of a spoon to level the batter out. Sprinkle the remaining 1/2 cup pecans and chocolate chips(if using)...over the entire batter.

6. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Do check it at the 25 minute mark for a chewy blondie... a few more minutes in the oven will make the blondies more cake-like. Cool on a wire rack.

In case you would like to make an a la mode brownie, here is the recipe for the sauce.

MAPLE CREAM SAUCE: I skipped this

1 cup maple syrup

2 tablespoons butter

1/4 cup evaporated milk

Vanilla ice cream and chopped pecans

Directions:

1. Combine syrup and butter in a saucepan. Bring to a boil; cook and stir for 3 minutes. Remove from the heat; stir in milk. Cut brownies into squares.

2. Place brownie square on dessert plates and top with a scoop of ice cream. Drizzle some of the sauce; sprinkle with pecans.

Chewy Peanut Butter Cookies with White Chocolate Chips...#5 in a series of desserts.

2011-10-18T06:00:00.000-07:00

Chewy Peanut Butter Cookies with White Chocolate Chips... This cookie was probably one of my favorite cookies. Very similar to a chewy chocolate chip cookie... yet different in taste.

I LOVED this cookie. Chewy. Peanut-y. Delicious. Loved the cinnamon flavor, an interesting ingredient that goes extremely well.

It would be safe to say that the peanut butter in the cookie is actually quite mild.... it's there, but not overly. And the white chocolate complements the peanut-butter cookie, with a buttery-vanilla flavor. Great combination. Best of all, the cookies are easy to do, and great for cookie exchanges. So here is#5 in a series of desserts. Hope you enjoy...

Note: I ended up adding a bit more peanut butter to the dough than what the original recipe asks for... and substituted chopped roasted peanuts instead of the peanut butter chips. Feel free to check out the original recipe.

Tip: If you don't care for cinnamon, opt to leave it out or even decrease amount... though it was the cinnamon that made these peanut butter cookies stand apart.

You will need: adapted from Espresso and Cream with a few changes.

3/4 cup unsalted butter, softened

3/4 cup sugar

3/4 cup brown sugar

2 large eggs

1/3 cup peanut butter*

3/4 tsp. ground cinnamon

2 tsp. vanilla extract

1/4 tsp. salt

1/2 TBS. molasses

1 tsp. baking soda

2 1/4 cups all-purpose flour

3/4 cup chopped roasted peanuts

3/4 cup white chocolate chips

* I used natural peanut butter...just ground peanuts, with a touch of salt

Directions:

1. Preheat oven to 350*F. Line 2 baking sheets with parchment paper...or you can grease them. Set aside.

2. Beat butter and sugar until light and fluffy... 4-5 minutes. If your butter isn't too soft, you can beat the butter until fluffy(2 minutes) then add the sugar and beat an additional 2-3 minutes. The butter mixture should look fluffy and lighter in color.

3. Add in the eggs, one at a time and beat until combined.

4. Beat in the peanut butter, cinnamon, and molasses.

5. Mix together the flour, salt and baking soda. Add the flour mixture to the wet ingredients... beating just until flour is combined.

6. Mix in the chopped peanuts and white chocolate chips by hand. You can reserve a few to top the cookies with, if you like.

7. Scoop the dough using a 1 1/2 TBS cookie scooper unto the parchment-lined baking sheets. Bake for 7-9 minutes.

8. Remove from oven and allow the cookies to cool on the baking sheets for 5 minutes. Place on wire racks and cool completely.

Chocolate Almond Butter( or Nutella) Cookies with Chocolate Glaze...# 4 in a series of desserts.

2011-10-17T06:00:00.000-07:00

Chocolate Almond Butter Cookies with Chocolate Glaze. This cookie has a milder chocolate flavor... than say, the brownie cookie I posted earlier. But it still has plenty of chocolate flavor coming from all the chocolate- almond spread, chocolate chips, and chocolate glaze. It's a nice soft cookie....

While the original recipe uses Nutella, I chose to use a chocolate almond butter/spread...just because I had a jar in the house. I can only imagine the hazelnut flavor would be quite delicious. So feel free to use Nutella instead. Yet another cookie that can be made quickly...and varies the cookie platter up a bit:). So here is #4 in a series of desserts. Hope you enjoy...

You will need: adapted from Espresso and Cream

1/2 cup (1 stick) butter, softened

3/4 cup sugar

1 egg

1/2 cup chocolate-almond butter/spread (or Nutella as per original)

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1-2 tsps. vanilla extract

1 1/2 cups all-purpose flour

1/2 cup semi-sweet chocolate chips

1/2 cup chopped almonds/hazelnuts, optional(I didn't use)

Additional melted chocolate, for glaze, optional

Directions:

1. Preheat oven to 375°F.

2. Cream butter and sugar until light and fluffy 4-5 minutes.

3. Add in the egg and beat until combined.

4. Beat in the chocolate-almond butter/spread or Nutella ... and the vanilla.

5. Whisk the baking soda, baking powder, salt, and flour.

6. Add the flour mixture to the chocolate butter mixture and mix just until combined.

7. Stir in the chocolate chips and chopped almonds/hazelnuts( if using) by hand. You can reserve some chocolate chips to place on top of the formed cookie dough...not necessary, though.

8. Scoop dough by large tablespoons(or use a 1 1/2 TBS cookie scoop)and form into balls.

9. Place cookie balls about 2 inches apart, on a parchment-lined baking sheet and bake for 8 -10 minutes, until edges are crispy and center is still slightly soft.

10. Remove from oven and cool about 5 minutes on baking sheet. Drizzle with melted chocolate, if desired.

Chewy Oatmeal Cookies with Dried Blueberries...#3 in a series of desserts.

2011-10-14T06:00:00.000-07:00

Chewy Oatmeal Cookies...with Dried Blueberries. O.K., so this cookie isn't new... oatmeal-raisin cookies have been out for a very long time:)...and with many different adaptations. But I found this cookie recipe...with well over 800 great reviews...and thought it might be worth trying.

This is a chewy oatmeal cookie.... with lots of oatmeal flavor. The cookies can be quite sweet...as they contain 2 cups of sugar(which also makes them chewy), but it does make a bigger batch of cookies. For my version of the cookies, I decided to exchange the raisins for dried blueberries... just to make them a bit different. But you can certainly use raisins, if you like. Also, since the recipe did not contain cinnamon, I ended up adding a 1/2 tsp... probably would have preferred a bit more cinnamon as it was subtle. For some reason, I associate an oatmeal cookie with some sort of spice. Feel free to add a bit of nutmeg as well, if you like....or skip the spices altogether.

The cookies are simple to make, and they stay chewy... well, as long as you don't over bake them:). So, here is #3 in a series of desserts. Hope you enjoy...

Note: I ended up using a bit less butter( ran out of the butter) and substituted some cream cheese... I posted the original recipe, with my changes as noted below.

Since I used old fashioned oatmeal, I processed the oats in the food processor for a few seconds...just until they were broken up a bit. I like the finer texture...but you don't have to process the oats if you don't want to.

Tip: You can also add some chopped nuts or other dried fruit... such as cherries, cranberries, etc.. I also ended up drizzling some melted white chocolate on top of the cookies... but didn't get a chance to take a photo of them.

You will need: adapted from Food. com

2 cups unbleached all-purpose flour*

1 teaspoon baking powder

1 tsp baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon, optional, or to taste

1 cup (2 sticks) unsalted butter, softened*

1 cup packed light brown sugar

1 cup granulated sugar

2 eggs

3 cups old-fashioned/quick cooking oats, not instant

1-1/2 cups dried blueberries( or raisins)

* I ran out of butter and ended up using 3/4 cups butter( 1 1/2 sticks) and 2 oz cream cheese.

Additional: optional

melted white chocolate, as a drizzle

Directions:

1. Preheat the oven to 350° F. Line cookie sheets with parchment paper and set aside

2. In the medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.

3. In a stand mixer bowl, add butter (and cream cheese, if using) and sugars. Beat on medium speed until it is light and fluffy, about 5 minutes.

4. Add the eggs one at a time... mixing until fully incorporated, about 30 seconds or so.

5. Slowly add the flour mixture and mix just until the ingredients are combined.

6. Stir in the oats and blueberries( or raisins if using)... just until combined and making sure the oats are evenly distributed throughout the dough.

7. Scoop a ball of dough using a 1 1/2 TBS cookie scoop...or scoop out the cookie dough using a regular spoon and and roll it in your hands. Place cookie dough on the baking sheet, spacing about 2 inches apart and lightly press down on the top of each dough ball, just to flatten it slightly. Continue with the rest of the dough.

8. Bake in the preheated oven for 13-15 minutes (for 1 1/2 TBS scoop)... or a bit longer for bigger cookies. The cookies should be lightly golden and the center should be soft and puffy.

9. Allow the cookies to sit on the baking sheet for 10 minutes, then remove to a wire rack and cool. Drizzle with melted white chocolate, if desired.

Cappuccino- Coconut Cookies.... #2 in a series of desserts.

2011-10-13T06:00:00.000-07:00

Cappuccino- Coconut Cookies.... I thought the idea of making cappuccino cookies was brilliant... at least for those of us who like coffee:). The recipe contains 3 TBS of instant coffee...so there's lots of coffee flavor. If you want, you can definitely cut the coffee amount down... just use a bit less. But I think the idea behind these cookies is the cappuccino flavor. When the cookies come out of the oven, the coffee flavor is more pronounced... and then it mellows down a bit after a day or two, at least that's what I noticed. But if you are using instant coffee, with bigger flakes, you will taste the coffee bits in each bite. If the instant coffee is more of a powder, it will blend in more with the dough.

I chose to add some unsweetened dried coconut and substituted the white chocolate chips with regular chips. I ended up processing the chips with the coconut... so that I would get chocolate flakes/bits throughout the dough. If you don't like coconut, opt for skipping it altogether. A different cookie that's worth making, as the coffee flavor makes the cookies taste fancy:). So, here is #2 in a series of desserts. Hope you enjoy...

Note: The original recipe uses 3/4 cup brown sugar and 3/4 cup white sugar... I chose to increase the brown sugar and used less of the white sugar... just to have a bit more caramel-y flavor. Feel free to check out the original recipe.

Tip: You can use any add-ins you like... white chocolate, mini chips, pecans, cacao nibs, etc.

To make them even more spectacular, drizzle some white/ dark chocolate...or dip half of the cookie in a melted chocolate and then in chopped nuts/coconut.

Cookies always freeze well.

You will need: adapted from Joy the Baker with a few changes. Makes about 36 ( 1 1/2 TBS) cookies

1 cup (2 sticks) unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 tsps pure vanilla extract

2 1/4 cup all-purpose flour

1 tsp baking soda

salt to taste( I used about 1/4 tsp)

3 TBS instant coffee/espresso*

1/3 cup coconut, unsweetened, optional

1 cup chocolate chips

* you can easily decrease this amount, if you don't like them too espresso-ish

Directions:

1. Line baking sheets with parchment paper. Set aside.

2. Whisk together flour, baking soda, salt and instant espresso powder. Set aside.

3. Using a stand mixer, beat together butter and sugars until light and fluffy, about 5 minutes...scraping down mixture as necessary.

4. Add the egg and egg yolk, and vanilla. Beat on medium speed until mixture is fluffy, about 1 to 2 minutes.

5. Add the dry ingredients to the butter mixture. Beat on low speed until just combined.

6. Mix in chocolate and coconut, if using... until well combined.

Note: I ended up processing the coconut and chocolate chips in a food processor for about a minute or so...until the chocolate chips were in smaller pieces. You don't have to do this, but I like the speckles....

7. Cover the bowl and refrigerate for about 45 minutes....while you clean up.

Pre-heat the oven to 375 degrees F. before you form cookies

8. Scoop cookie dough by the heaping tablespoonful (or using a 1 1/2 TBS cookie scooper) onto the prepared baking pans. I like to slightly flatten the cookie dough a bit.

9. Bake for about 7-10 minutes, or until lightly browned around the edges. Remove from the oven, allow to cool on the baking sheet. Remove to a wire rack to cool completely.

Chocolate Brownie Cookies... # 1 in a series of desserts.

2011-10-12T06:00:00.001-07:00

Chocolate Brownie Cookies... This past week or so, I've been baking up a storm. More baking than I normally do. About this time every year, I bake quite a few desserts for the yearly youth group gathering at our church. Lots of kids show up... around 75 or so... and lots of desserts are appreciated:). While I normally won't bake with so much butter and sugar, I make an exception.... once or twice a year:).

I usually like to bake something different for the kids every year... just to vary things up a bit. So usually a week or so before I bake, I look through my bookmarked page for things I might have seen throughout the year... and decide on a few desserts. I'll make sure the desserts I bake can be eaten without the use of a fork or spoon. This time around, I made plenty of cookies... and a few other desserts.. but I don't think I've ever baked so many cookies in a week's time. The whole house smelled like butter and sugar:)!

The thought to share the recipes here on the blog crossed my mind and I thought it would be a neat idea if I would post them. I could keep the recipes as a reference for myself... for those times I need to bake more cookies:). But maybe some of you might want to try one or two of the recipes I'll share. The recipes are nothing new, cookies that have been made before by most of us. But they could come in handy for those days when you need a quick dessert... for potlucks, gatherings, cookie exchanges, etc. At the same time, you get a glimpse of what I baked:). Most of the recipes won't have the usual step-by-step photos, one or two might. Initially I wasn't planning on taking any photos... or even posting the recipes.

In any case, over the next few days, I'll put a hold on the other recipes I had planned on posting...and post the desserts I made recently. Just a warning, it will be a butter/sugar overload:). Here is #1 in a series of desserts. Hope you enjoy...

Tip: Feel free to add some other flavoring to make them different...grated orange zest is a good one.

You will need: adapted from Pure and Yummy and originally from Southern Living Incredible Cookies.

½ cup butter

4 (1 ounce) squares unsweetened chocolate, chopped*

3 cups (18 ounces) semisweet chocolate chips, divided

1 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

4 large eggs

1 ½ cups sugar

2 teaspoons vanilla extract

* I substituted 3 TBS dark cocoa+1 TBS oil for each ounce of unsweetened chocolate.

Directions:

1. In a large heavy saucepan, add butter, unsweetened chocolate (or equivalent substitution using cocoa), and 1 ½ cups chocolate chips.

2. Cook over low heat, stirring constantly, until butter and chocolate melt... let cool.

3. In a small bowl, combine flour, baking powder, and salt. Set aside.

4. Using an electric mixer, beat eggs, sugar, and vanilla. Gradually add dry ingredients to egg mixture, beating well.

5. Add the cooled chocolate mixture and beat well. Stir in remaining 1 ½ cups chocolate chips.

6. Scoop dough( about a heaping TBS or use a 1 1/2 TBS cookie scooper) onto baking sheets. Leave a space of about 1 inch between each cookie. The dough won't be like a cookie dough...more like a batter.

7. Bake at 350 degrees for about 10 minutes. The middle should be somewhat soft...

8. Cool slightly on baking sheets; remove to wire racks to cool completely.

Homemade Chicken Nuggets...with Honey Mustard Sauce

2011-10-05T06:00:00.000-07:00

Homemade Chicken Nuggets...with Honey Mustard Sauce. Sometimes I like to have fun in the kitchen...well most times I do:). But every once in a while I really look forward to making a recipe that may not be the norm in my cooking and baking. It can oftentimes be a recipe that is challenging, a recipe that may have ingredients I'm not used to, a creative recipe, or a recipe that brings back fond memories of a dish I loved eating as a child. In this case, it's probably neither of those, maybe a bit of the "fond memory" reason... but not in its entirety. For you see, I didn't really eat chicken nuggets as a child, except for the occasional cafeteria school lunch that included the chicken nuggets.

Growing up, I remember mainly eating the Romanian version of the chicken "nuggets"... not exactly nuggets, more like meatballs:). But they were delicious! So most of our meals, 99.9% of them were actually home-cooked. We really didn't go out to eat, and besides the cafeteria lunches, our meals were mainly Romanian. Eventually Americanized meals came into the picture, so that if we wanted a hamburger, we made it at home. If we wanted BBQ'd chicken wings...we made that at home. The same went for lasagna, spaghetti, pizza, and so forth. We didn't really know what fast food was all about. But later on, when we all started going to college, the opportunity to try various fast foods on campus presented itself on occasions... especially when we wanted a break from all the studying:).

There was the student union with its share of fast food... and then there was the international-style cafeteria that offered Italian, American, Chinese, Mexican food, etc.... Interestingly enough, I had my very first taco salad in college... boy, did I think that was special:)! A deep-fried tortilla shaped like a bowl... and filled with all sorts of goodies. Never had that before. And I could never understand why most people would eat the taco filling, and then throw away the tortilla shell. It was the best part:)... O.K. so it wasn't exactly the healthiest, but for me, it was a treat...not something I ate every day. In any case, since then, I have had my share of fast food...

Nowadays though, fast food rarely shows up on our list of meals... it's mainly when we are travelling...and even then it's limited, maybe for the occasional In-N-Out burger:). But I remember chicken nuggets being so delicious... and I loved dipping them in all sorts of sauces. Again, not exactly the healthiest, but they tasted good:).

A few weeks ago, I recently came across a copycat recipe for Mc Donald's chicken nuggets.... homemade. I rather liked the idea of homemade chicken nuggets, but I wasn't shooting for the Mc Donald's version... just chicken nuggets. So I decided to make my own recipe for chicken nuggets... with a simple honey-mustard sauce.

I chose to shallow fry my nuggets, but you can deep fry them if you like. I just love using grapeseed oil to fry, but you can just as well use your favorite oil. I'm thinking these nuggets are a bit healthier than the fast food option... maybe just a bit:). But I do know exactly what I put in them, and even though they were a bit more dense than the fast food ones, we really enjoyed them. The chicken nuggets were just so delicious. Hope you enjoy...

Note: While I chose a flour coating, you can easily use bread crumbs instead. I wouldn't recommend baking them... I tried baking a batch and sprayed them with oil on both sides. They are o.k., but definitely not the same.

*If you find the chicken mixture to be dry, opt to add more egg until it loosens up a bit, and over mixing/over processing the chicken will make the nuggets tough.

Tip: The chicken nuggets freeze very well, so make a double batch(if you have help) and use 2 frying pans instead of one to make things go quicker .

If you are concerned with the salt amount, feel free to adjust salt to taste... you can easily skip the salt in the flour coating.

You will need: makes about 30 generous nuggets (using a 1 1/2 TBS cookie scoop)

Chicken Nuggets:

4 half chicken breasts, cut in cubes( you could also use a mixture of dark and white meat)

1 egg, beaten*

1 1/2 tsps kosher salt, or to taste

1/2 tsp celery salt

1 tsp onion powder*

1/2 tsp coarse black pepper

*I used a spice grinder to grind dried onion flakes until very fine and then measured it out.

Egg Wash:

2 eggs, beaten

Seasoned Flour:

1 cup all purpose flour

1/2 tsp kosher salt, or to taste*

1/2 tsp coarse black pepper, or to taste

1/2 tsp onion powder

1/4 tsp paprika

1/4 tsp baking powder

* you can omit the salt, if you like.

For frying:

grapeseed oil, as needed

Directions:

1. Cut chicken breasts in 1 inch cubes. place in food processor and process for 20-30 seconds...or until meat is a coarse paste....if you like, you can make a fine paste. I just prefer some texture.

2. Place meat in a bowl and add beaten egg and seasoning. (You can likewise add the egg and seasoning when processing the chicken breast.)

3. Mix until combined. Set aside.

4. Mix flour, baking powder, and seasonings with a whisk in a medium bowl. Set side.

5. Beat eggs in a medium bowl and set aside.

6. Using a 1 1/2 cookie scoop( or use your hands) scoop out meat and place in flour bowl. Roll around until meat us covered in flour. Shape the meat into a ball, using your hands. Place meatball on a flat plate and press down using your fingers to about 1/2 inch thick(or so).

7. Do the same with the rest of the meat.

8. Take a floured chicken nugget and place in egg wash. Remove with a fork and dip in seasoned flour. Remove and place on a plate...do the same with the remainder of the nuggets. Sometimes if the chicken nuggets have sat too much on on the plate, they can eventually stick...so you can lightly flour the plate/or place them on parchment paper... or try to fry the nuggets as quickly as you can from the time you dipped them in the egg/flour.

9. Heat oil in a shallow 8 inch fry pan(or bigger)... use enough oil to cover skillet to 1/2-3/4 inch up)... and bring the temperature to 365-375 deg F...You can likewise do this step in a deep fryer, if you prefer.

10. Place chicken nuggets in hot oil and cook on one side for 2-3 minutes(or until golden ...Flip over on second side and cook for an additional 2-3 minutes( or until golden and cooked through). Keep in mind chicken breast cooks faster than dark meat and it continues to cook even after you have removed them from the oil... if you overcook the nuggets it will toughen. But if in doubt remove one and cut open... and adjust time.

11. Remove chicken nuggets unto a paper towel lined plate... Chicken nuggets can be done ahead and warmed in a toaster oven/oven at 375 deg F...You can likewise freeze, defrost, and re-heat in oven at a later date.

Honey Mustard Sauce:

1/4 cup honey

1/4 cup deli mustard/dijon

2 TBS mayonnaise

2-3 tsps lemon juice

1. Combine all ingredients...you can make the sauce ahead.

Raw Cashew Ice Cream...Dairy and Egg-Free

2011-09-29T06:00:00.000-07:00

Raw Cashew "Ice Cream"...and a Chocolate Version. If you can believe it, we have been having some really warm weather. After having our first official frost a week or so ago, the weather suddenly turned warm... and even hit 90 degs. F! So, of course it was time for ice cream:).

This is a simple "ice cream" to make... dairy and egg-free. I know, I know, you wouldn't think that it would be possible to make ice cream without the dairy... but this "ice cream" was really delicious! Have you ever tried this version of cashew "ice cream" before? Well, it's slowly become pretty popular to use cashews as a base for quite a few recipes... especially as a substitute for dairy. Raw cashews are used to make cashew "butter", cashew "milk", cashew "cream", cashew "cheese"... and even cashew "ice cream".

Because the raw cashew nuts don't really have much flavor in themselves, and because they are quite fatty, they lend themselves to being used as a substitute for cream or even butter. You can actually use the cashew cream for many savory sauces... especially great in Indian dishes. And ever since I came across the idea of using raw cashews in a variety of dishes, I've wanted to try using them in at least one recipe. I thought I would give the cashew ice cream a go... as I really wouldn't mind having a good healthy recipe for cashew ice cream.

This is one ice cream, I'll be making again. My husband LOVED this chocolate version... said it reminded him somewhat of Nutella. I can see how...nuts and cacao are sort of similar to the Nutella ingredients. Well, sort of.

This cashew ice cream can get to be a bit more expensive than normal ice cream...raw cashews aren't exactly inexpensive... but it does offer a healthy alternative to regular ice cream. And if you are lactose intolerant, this might be a great substitution. You can soak the cashews overnight to maximize the nutrition, but you can also make it un-soaked. While I like the plain version, I MUCH preferred the chocolate:). I am now thinking of making an almond version. Hope you enjoy...

Note: If you’re not using a high-speed blender( I use a Vita-Mix) you may want to strain the cashew milk(cashews and water) before adding the sweetener and other ingredients....though I don't think it is necessary, unless you want a very smooth ice cream.

You will need: initially inspired by The Purple Carrot

Cashew Ice Cream Base:

1 1/2 cups raw cashews, soaked or not*

2 cups water

1/2-3/4 cup maple syrup**

1-2 TBS honey**

pinch of salt, the salt actually brings all the flavors together

2 tsps vanilla

* You can soak the nuts in water for a minimum of 4 hours or over-night.

* *you could use any sweetener of choice here...to taste...I'm thinking even dates will work.

Add-ins: Chocolate Version

2 TBS dark cacao

2-3 TBS shredded unsweetened coconut

1/3 cup chopped roasted peanuts, or other nuts

1/3 cup chopped chocolate, or use mini chocolate chips

1/4 cup chopped dried cherries, or other fruits, optional

1 TBS chambord, optional

Directions:

Making the cashew ice cream base:

1. Blend everything in a blender until smooth.....you can first blend the cashews and water... and then add the rest of the ingredients, tasting and adjusting for sweetness.

2. Pour cashew mixture in an ice cream maker and churn according to manufacturer's instructions.

3. Freeze for a couple of hours before serving for best results.

~Freezing for overnight will make the ice cream hard and texture a bit more icy....it's still good, but different.~

Making the Chocolate Version:

1. Add the add-ins the last 5 minutes of churning....making sure everything is mixed in. I chose to add the cacao with the other add-ins. But you can add the cacao to the ice cream base first, if you like.

~ If you simply want a chocolate version without the add-ins, opt to add the cacao with the cashew ice cream base...blend till smooth and pour in ice cream maker.~

Homemade Sour Cream/Creme Fraiche...using Kefir Grains

2011-09-26T06:00:00.000-07:00

Homemade Sour Cream/Creme Fraiche...using Kefir Grains. I made this recipe during the summer months, and have just been able to post it. This summer has been quite busy... so even though I've managed to post recipes... a few of them have been postponed a bit. This is one of them...

I've been using my kefir grains a lot lately...just love the taste of homemade kefir. We'll drink the kefir plain most days... but I also love using the kefir in recipes that call for buttermilk. Since I had finished my milk for making kefir, I needed to sort of store my grains until next time. And just when I was about to put them in the freezer, I remembered that I had some whipping cream in the fridge. I had originally bought it to make something else and never got the chance to use it. But then an idea crossed my mind, why not place the kefir grains in the cream...and experiment:)? What could possibly hurt... I should be able to make some sour cream/creme fraiche, no? The thought to add the kefir grains in the cream actually seemed like a very doable idea to me....

I've made creme fraiche before, and since kefir grains have quite a bit of beneficial bacteria, I knew it would probably work very well. So I ended up making sour cream/creme fraiche... It was super easy to do and the result was oh-so-delicious!

In case you have some kefir grains, and have never tried making homemade sour cream/creme fraiche, then you might want to give this a try. Hope you enjoy...

Note: If interested in making regular Kefir... see my Homemade Kefir

Another idea I thought to share....in case you you don't have heavy cream or want to make a lighter version:

You can make a thick yoghurt(which can be used as sour cream) by simply draining the kefir. Just make the Homemade Kefir and leave it on the counter for 18 hours or until thickened...then refrigerate for another day until the kefir has thickened a bit more...to an almost yoghurt consistency. Place a clean, thin dish towel in a bowl ( or a couple of coffee filters, or 2 cheese cloths) and pour the kefir on top and allow it to drain naturally... don't press it down. Allow to drain in the fridge for 24 hours ...or until thickened. You'll have quite a bit of whey accumulating, but the drained kefir will be lighter(in calories) than when using heavy cream....and it tastes just as good.
You can see how to drain yoghurt (except you'll be draining the kefir)... HERE.
Below is a picture of the drained kefir.

You will need:

1 TBS kefir grains

1 cup heavy cream

Directions:

1. In a glass jar/container add kefir grains.

2. Pour heavy cream over kefir grains and place lid on top.

3. Let sit at room temperature for 12-18 hours...or until thickened. Remove grains...the grains will have floated to the top... you can just scoop them out when the sour cream has thickened.

4. Refrigerate. It will thicken in the fridge even more.

Bulgarian Patatnik...Shredded Potato and Cheese Pie with Mint

2011-09-23T06:00:00.000-07:00

Bulgarian Patatnik...Shredded Potato and Cheese Pie with Mint. I've been harvesting a few things from my garden this year... it wasn't a great year, but I am always thankful for what I can harvest. I know quite well how it is during wintertime... when I don't have fresh herbs at my fingertips, when I don't have fresh chives and green onions, when raspberries are mainly the frozen kind, and when vegetables are, well, not the best.

~~~~Here's a glimpse of a few things that grew in my garden this year...some of my tomatoes actually turned red on the vine this time around...normally the frost comes and I pick the green tomatoes and place them in the house to ripen.~~~~~~

~~~Potatoes normally do well...as well as herbs. The raspberries usually don't get a chance to ripen... this year I managed to get quite a bit more than previous years. ~~~

~~~~I still managed to get a few potatoes even after struggling with garden slugs...so you can imagine that I wanted to make a dish that would make good use of them.... without adding too many ingredients that would take away from their flavor. ~~~~~

So when Veronika, from Ginger Cookies posted her version of the Bulgarian Patatnik, I knew exactly how my potatoes were going to be used! I just loved her presentation... and I always enjoy visiting Veronika's site. I am simply amazed with her talent... and beautiful recipes. Even though her site is in Bulgarian, you'll enjoy it...and maybe even get inspired to try a recipe or two:).

While the original patatnik is simply made out of shredded potatoes, cheese, eggs and mint, this version wraps the filling in a few phyllo sheets, making it quite elegant and different. You can opt to leave the phyllo sheets out, if you want... especially if you want a gluten-free version. It will just resemble a thick hashbrown-like pancake...for lack of a better word.

Some versions of the patatnik add a bit of dried savory...or even thyme. I added a tiny amount of savory to mine...just because I had some dried savory on hand. But the combination of potato, feta, and mint was new to me... oh, I've had feta and mint, but never in combination with potatoes. And that's what made this dish for me. I loved the freshness of the mint, the salty feta, and the earthy potatoes...all wrapped up in a crispy phyllo shell.

The patatnik can be a delicious main meal or it can be used as a side dish. While I made the dish on the stovetop, it can easily be made in the oven just as well....and you won't need to flip it. Really liked this dish...it was new and different... and the potatoes were the star. Hope you enjoy...

Note: I ended up placing the potato filling in the phyllo-dough covered skillet... and didn't cook it right away...the phyllo dough got wet and that's why the phyllo sheets aren't seen as distinct layers. So I suggest to cook it straightaway:).

While I put down a cooking time for the patatnik, I suggest cooking it until you feel it's cooked through. I have an electric stovetop... and sometimes things cook a bit faster than on a gas stovetop.

Tip: If you want, you can cook the patatnik in the oven...350-375 deg for 20 minutes (or until cooked through)...

You can also make 2 smaller versions of the patatnik ...using smaller skillets... this way, it will also be easier to flip over.

The amount of cheese is to taste..so use more or less...same goes for the mint.

You will need: adapted from Ginger Cookies

800 grams russet potatoes(or 2-3 ex-large russets)

2 onions, diced ( I used 1 ex-large onion)

1 cup grated feta cheese(lightly packed), or to taste

1 tsp dried mint or 1 TBS fresh, or to taste

1/4-1/2 tsp dried savory, optional

6 phyllo dough sheets, buttered

2 eggs

butter or oil, as needed

salt and pepper to taste

Directions:

1. Dice onions and set aside. Grate potatoes...I placed mine in a bit of water ... as I noticed they were turning a bit brown(oxidizing) on me. This will remove some of the potato starch as well... making the shredded potatoes not clump up too much.

2. Heat a 10-12 inch (or so)skillet and add 1- 2 TBS oil( or butter) allow to heat up and then add the onions. Cook until soft about 5 minutes. Add the shredded potatoes, stir to combine.

3. Cook potatoes and onion for a couple more minutes or until the potatoes soften a bit. You definitely don't want to cook them completely. This step just helps with the potatoes not being undercooked in the final stage. Remove and place in a large bowl. Allow to cool slightly before adding the rest of the ingredients.

4. Grate feta cheese( or use crumbled) and add the eggs. Mix to combine.

5. Add the feta/egg mixture to the potato/onion mixture. Sprinkle with mint and savory(if using) and season with salt and pepper, to taste. Stir to combine. You probably won't need to add too much salt as the feta cheese is salty enough.

6. Using a buttered non-stick skillet, place 4 buttered phyllo sheets on the bottom( you can layer one sheet, butter, layer another sheet, butter and so forth). Spread the potato mixture on top of the phyllo sheets and fold in the edges to encase the filling. Butter and layer the 2 remaining phyllo sheets and place on top of the filling ... overlap and tuck in the ends.... to completely cover the whole patatnik..

7. Cook on med/low heat for 10 minutes(or so) covered with a lid...check underneath to see if it has picked up a bit of golden color before flipping it on the second side. Lower the heat to low if it is browning too quickly....you don't want it to burn. The phyllo can burn quickly... especially if the heat is on too high.

8. Flip the patatnik on the second side using a large enough plate that covers the entire skillet....DO be careful as you do this(use oven mitts if needed)... the pancake and skillet can be quite heavy.

9. Cook uncovered for an additional 10 minutes or so or until cooked through...if you noticed the top getting soft and not crispy, opt to flip it again and cook for an additional minute or so... or until it crisps up again.

10. Cut in wedges and serve hot.

Phyllo Dough Crackers with Seeds... a new favorite!

2011-09-20T06:00:00.000-07:00

Phyllo Dough "Crackers" with Seeds... I really get excited when I stumble upon a recipe, end up trying it, and really like it... even better when it becomes a favorite recipe. This one is a favorite, and it's so easy to do... not to mention, so tasty! Who would have thought that such a simple recipe could make such a sophisticated appetizer/snack?

I love using phyllo dough, and many times I may have some leftover sheets. Sometimes I end up re-freezing the sheets, but then they can sort of dry up and break. It's nice to have found a way to use up those extra phyllo dough sheets... just turn them into seeded crackers. Love, love...absolutely love this recipe!

When I first stumbled on this recipe, I was in a bit of a hurry...didn't have too much time to pay close attention to the written version. But while quickly glancing at it, I remembered a few details... something about using 3 buttered phyllo sheets, sunflower seeds, and an egg wash.... and then turning it into simple, yet elegant crackers. That's basically what I remembered...but I forgot a few things... didn't exactly remember the sugar in the recipe:). Even so, the idea was so neat, that the majority of the details stuck...

Recently I decided to make some apple turnovers... noticed I had a few extra phyllo sheets to work with.. then I remembered the phyllo crackers. I took out all the seeds I had in the freezer, and quickly made my own version of the crackers I originally saw... recipe posted below. But after I made the crackers, I started looking for the original recipe again.... just to compare. Found it. And that's when I realized the original recipe was a bit different than the one I made. While my crackers were a savory cracker, the original was a sweet/savory cracker... called Tejas...or "roof tiles" in Spanish. So I'm posting the link to the original, in case you want to see the fabulous photos, as well as the original recipe that inspired me to make them.

These "crackers" are so light and crispy...they shatter in your mouth. It's the perfect entertaining appetizer. ...a great little treat to munch on before a dinner gathering. Or make them for special occasions.... or simply as a snack. Hope you enjoy...

Note: You can make as many crackers you want...I only used 3 (13x9) sheets, and had seeds and egg white left over. Ideally, for an egg white to be used up, you will need to make more crackers(maybe using 6 or 9 sheets).

Tip: You can butter and layer the phyllo sheets directly on a parchment lined baking sheet, sprinkle seeds and then cut... this way you won't need to transfer the crackers.

Feel free to use other seeds...caraway, fennel, etc.

I am thinking some Parmesan cheese would work well as a topping.... haven't tried it, yet.

If you want a thicker cracker, try using a few extra phyllo sheets when layering.

You will need: inspired by The Galley Gourmet

phyllo dough sheets

melted butter

egg white, beaten

seeds....sunflower seeds, flax(brown and golden), poppy seeds, sesame seeds,etc

kosher salt

Directions:

Preheat oven to 375 deg F

1. Mix seeds in a bowl...I use a bit more sunflower seeds and then use the same amount of the other seeds. Example 3 TBS sunflower seeds , 1 TBS flax, 1 TBS poppy seeds, 1 TBS sesame...you can add other seeds of choice.

2. Brush 1 phyllo dough sheet with melted butter, add second phyllo sheet on top and brush with melted butter, making sure the whole surface is brushed well.

3. Place a third sheet on top of the 2 buttered phyllo sheets and brush with beaten egg white, making sure the whole sheet is brushed well.

4. Sprinkle with seed mixture, making sure the phyllo sheet gets covered with the seeds.

5. Sprinkle the top lightly with a bit of kosher salt and cut in tho strips.

6. Place strips onto a parchment lined cookie sheet and bake in a preheated 375 deg F oven for 5 minutes... or until golden brown. Keep on eye on them as every oven is different.

7. Allow to cool and enjoy!... You can keep them in an airtight container...just pack them gently.

Korean Jap Chae(Sweet Potato Noodle) Stir-Fry...

2011-09-16T06:00:00.000-07:00

Korean Jap Chae Noodle(Sweet Potato Noodle) Stir-Fry... This has got to be one of my favorite noodle dishes. I love, love these noodles. While I can't find the sweet potato noodles here in Montana, I'll buy them whenever I have the chance...usually when we go down to visit our families or when family comes up our way. I have a sweet sister-in-law who knows I like these noodles and often asks me if I need them before she comes up for a visit. This past Spring, yet another sister-in-law came over for a visit with her family.... and surprised me with a whole new batch of the sweet potato noodles. And they were even the right kind of noodles...made simply with sweet potato starch...nothing else added. It's a blessing to have such a large family:)!

A few weeks ago, my husband and I took a road trip out of state...and headed down southwest. All along I had in mind to stop at a Korean supermarket if I could:). It so happened there was one... just a few miles away from the hotel we were staying at. Of course, I bought enough to carry me through the winter:). And I grabbed the chance to buy a few more pantry items I normally can't find here.

I was initially introduced to this dish when we first moved here in Montana. We were invited for dinner one day, and my friend from church(being Korean) cooked us a feast. I have to say the Japchae noodles were my absolute favorite. I'd never had them before... the flavors of the dish and the texture of the noodles were entirely new to me. That same day I made sure to find out the name of the dish... and the kind of noodles that were used.

It took me some time to finally make the Japchae noodles...just because I couldn't find the noodles here in town. But I couldn't get them out of my mind, so I had my sister-in-law look for them in the city she lived in. I knew she would probably find them as there were plenty of international stores around. Every so often she would bring me some... interestingly enough I was able to find woodear mushrooms here in town:). The sweet potato noodles have a chewy sort of texture with a see-through transparent look to them...that's why they are often called "glass noodles". But I love the springy-ness of the noodles and all the stir-fried vegetables that are mixed in... making a dish that can be entirely gluten-free( if gluten-free soy sauce is used).

The Japchae noodles are meant to be a part of a multi course meal...but we'll have it as a meal in itself. This dish can be varied with all sorts of vegetables and meats... you can even make a vegetarian version. I especially like making this dish when I have leftover grilled beef...even grilled chicken.

This is the sort of dish where the whole family can get involved...some can slice the meat, others can cut the vegetables, while still others can cook the eggs. The sauce can even be made while the vegetables are stir-fried... and then, in a matter of minutes, all the ingredients are combined ... ready to be served. A delicious meal that can be served warm... or even at room temperature.

While I listed a basic way of making this dish...you can be creative and adjust ingredients to taste...even the sauce can be adjusted. I'm not keen on using too much soy sauce... often I will decrease the amount of soy sauce and add a bit of salt instead. But I am posting this recipe for those of you who want to give this dish a try... and actually have access to the noodles. I wish the pictures would've done the noodles justice....it was the best I could do...at the moment. Hope you enjoy...

Note: While it looks like a complicated dish... with all the steps I posted. The dish isn't really that difficult to make. I probably over-explained the dish and repeated myself:)...it's just a matter of cooking the noodles, stir-frying some vegetables and combining everything together with a simple sauce.

Tip: I used a leftover piece of grilled flank steak for the meat...but you can use a fresh piece...just season it, cut in strips and cook before adding the vegetables

You will need:

Cook, Drain, Rinse and Cut:

200 grams dried sweet potato noodles(dangmyeon)

water

Soak and Cut:

20 grams dried woodear mushrooms, cut in julienne strips

5-6 dried shiitake*(only if not using fresh mushrooms below), cut in strips

water

Blanch and Season:

small bundle fresh spinach, blanched( or 1/2 cup frozen spinach)

2 garlic cloves, minced

1 TBS sesame oil

Separate, Cook, and Cut Into Strips:

2 eggs

salt and pepper

drizzle of oil

~~~~~~~~~Sauce(option 1):~~~~~~~~~~~~

5 TBS soy sauce( you could use low sodium), or to taste

2-3 TBS chopped green onion

1 TBS sugar

~~~~~~~~ Sauce (option 2):~~~~~~~~~~~~

only if not seasoning the spinach

5 TBS soy sauce, or to taste

1 TBS rice wine vinegar

1 TBS honey

1 TBS sesame oil

2 garlic cloves minced

2 tsps minced ginger

2-3 TBS chopped green onion

pepper to taste

Cut and Stir Fry:

1 onion, sliced thinly

1 large carrot, julienned matchsticks

1/2-1 red bell pepper, julienned

4 oz sliced mushrooms*(only if not using dried shiitake above)

re-hydrated woodear mushrooms, cut in strips

250 grams cooked beef, sliced thinly into strips

oil for stir frying

Combine and Quickly Cook:

stir-fry mix

noodles

spinach

and sauce

Garnish With:

1-2 TBS roasted sesame seeds(I used un-toasted)

strips of cooked egg

chopped green onion

Directions:

1. Re-hydrate mushrooms: Boil some water and pour over woodear mushrooms...and shiitake , if using. Allow mushrooms to soften and re-hydrate.... about 20 minutes or so.

2. Cook noodles: Bring water to a boil in a large pot. Add noodles and cook for 4-6 minutes, or until noodles are tender. Drain and rinse in cold water. Using a scissor cut through the noodles a few times to make them a bit shorter and easier to handle. Set aside.

3. Blanch spinach: Place spinach in boiling water...cook until wilted, strain under cold water and then squeeze dry...or use frozen spinach, squeeze dry. Add minced garlic and sesame oil( you can always add less sesame oil, if you don't care for it too much...and if needed you can add more at the end). Set aside.

4. Make Sauce of choice... combine ingredients. Set aside. If you are concerned with the salt amount, opt to add less soy sauce in the beginning... as you can always add some more at the end.

5. Cook Eggs: Separate egg yolks from egg whites. Lightly beat egg yolk and season with a tiny bit of salt. Do the same with the egg whites. Heat a skillet on med heat, add a drizzle of oil and cook yolks like a pancake, remove and then cook whites the same. Allow to cool a bit, roll the yolks up, cut in two parts, and then into strips. Do the same with the whites. Set aside. Now if you want, you can just scramble the eggs without separating the eggs... you just won't have the yellow and white contrast.

6. Stir-fry Vegetables and Meat: Cut vegetables, meat, and re-hydrated mushrooms into strips. Heat skillet on med heat...add 1-2 TBS oil and then add onion, carrots, and mushrooms. Cook until softened...a few minutes. Add strips of bell pepper and strips of beef. Stir-fry another couple of minutes.

7. Combine All Ingredients: Lower heat and add noodles to the stir-fried mixture.( if they're stuck together, quickly rinse them under water and then drain completely). Add the sauce and combine as you cook it for an additional minute or so. Adjust seasoning.

8. Garnish With: Sesame seeds, cooked egg strips and chopped green onions.

Cashew-Garlic Grilled Chicken

2011-09-13T06:00:00.000-07:00

Cashew Garlic Grilled Chicken...There's never enough chicken recipes...and this dish sort of reminds me of the Nigerian Suya I posted sometime ago. I wasn't really planning on making this dish, but when I saw Elise from Simply Recipes post a recipe for garlicky cashew chicken, I knew I wanted to try it. It so happened I had some chicken defrosting in the fridge...and even though I was planning on using the chicken for something else, I decided to switch my plans... and made the cashew chicken instead. I simply loved the idea of using cashew nuts in the marinade...

Since I had planned on grilling some vegetables, I ended up making them anyway. Served the grilled vegetables alongside the cashew chicken. But you can easily serve the chicken with a side of rice if you want... or even some flatbread, wraps or tortillas. Fill the wraps with chicken strips and add some cashew sauce along with some chopped fresh vegetables. Or even add the chicken strips over a salad. Anyway, if you are looking for yet another way to prepare chicken, you might want to give this recipe a try. I tried it with chicken breasts as well, just to see if it works... great substitution, just cook it for less time than you would the thigh meat. I loved the cashew nut flavor. Hope you enjoy...

Note: I made half the amount of chicken called for in the original recipe, used boneless chicken instead of bone-in/skin-on, and added a couple of ingredients( had plenty of chives in the garden and paprika for a bit of color and flavor)... both I labeled as optional.

Tip: You can opt to use peanuts instead of the cashews... and parsley instead of the cilantro.

The chicken is served with extra cashew nut sauce...

If you want to stretch the sauce and make it a bit more creamy, opt to add a tablespoon or two of mayonnaise....or even some Greek yoghurt.

The sauce looses some of its green vibrancy as the lime oxidizes the herbs, but it's still delicious.

You will need: inspired by Simply Recipes and initially from the NY Times.

5-6 chicken pieces(1.25 lbs) boneless thighs/chicken breasts

1/2 cup roasted, salted cashew nuts

3 TBS chopped cilantro with stems

2 TBS light olive oil

2 garlic cloves, roughly chopped

1 TBS soy sauce

1 tsp brown sugar

1 jalapeño pepper, sliced (discard seeds or not, to taste)

1 TBS chopped chives, optional

1 TBS water

1 TBS lime juice, plus lime wedges for garnish

1/2 tsp smoked paprika( or regular), optional

Kosher salt and freshly ground black pepper, to taste

Directions:

1. In a blender or food processor, combine nuts, cilantro, oil, garlic, soy sauce, sugar, jalapeño, lime juice and water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper if desired.

2. Season chicken all over with salt and pepper....if the cashew mixture is salty, season the chicken lightly.

3. Smear about 2/3 of the cashew mixture unto the chicken pieces....make sure to thoroughly coat pieces. Sprinkle the smoked paprika, if using, all over the chicken pieces Set aside the rest of the cashew mixture.

4. Let marinate at room temperature for 20- 30 minutes( You can also refrigerate for up to 12 hours before cooking...).

5. Preheat broiler or grill on med/high. Grill or broil chicken, turning frequently, until it is crisp and golden on outside and done on inside, 15 minutes or so. Lower the heat if need be and cut a small piece to see, if in doubt. If using chicken breasts, they will take a bit less cooking time...and if using bone-in they will take a bit longer to cook.

6. Serve with lime wedges and the rest of the cashew mixture.

One Ingredient Banana "Ice Cream"...

2011-09-09T06:00:00.001-07:00

One Ingredient Banana "Ice Cream"... I'd better post this recipe before summer is gone:). I've made this particular "ice cream" many times...for myself mostly... on the days I want something healthy and yet still feel like I am eating "ice cream". I'll be honest, this is not my husband's favorite.... he'll have regular ice cream, while I enjoy this banana "ice cream":).

The ice cream, as is, tends to have a slight bitter aftertaste...not much, but it's there. I don't know why it is... I 've made plenty of batches, thinking it might be the bananas...but I think they get a bit bitter in the freezing process(not exactly positive)... but maybe it's also because I don't use overly ripe bananas. I'm thinking that using a bit more ripe bananas could help with the slight bitter aftertaste, but then the "ice cream" will be a bit darker in color as well, and I prefer mine creamy white... or as white as possible:). In any case, I do overlook the slight bitterness and still enjoy the "ice cream" immensely:). If you add chocolate and other ingredients...and then sweeten it up a bit:), the very slight bitter taste can actually disappear.

But what I do like about the banana ice cream, is that is incredibly creamy... and it actually feels like you're eating ice cream. Seriously. On the plus side, there's not that many calories involved...and it's actually quite good for you:). The ice cream is best served immediately... after it has been processed. I noticed that if you freeze it for later, the ice cream will harden, get a bit icy, and not be as creamy.

I'm well aware that this recipe may not be something new...and that many of you have come across it quite some time ago... as it is quite popular. I've mentioned it before, but in case you've never come across this recipe... I thought to share it. Especially great as an after school snack.... healthier alternative for the kids without the sugar high:). Hope you enjoy...

Tip: I think the secret to getting a creamy end product is to keep scraping the bananas off the sides and bottom of the food processor as you process it...stopping and scraping until it becomes creamy. It does take a few minutes.

I only use a food processor to make the "ice cream"... never tried a blender.

Feel free to add other ingredients to the base...shaved chocolate, cherries, crushed cookies, nuts, honey, nutella, peanut butter, almond butter, etc....or drizzle any syrup of choice. It will no longer be a one ingredient ice cream... but still good:)

The banana "ice cream" melts rather quickly...so serve immediately.

You will need: initially inspired by the kitchn

4 bananas

Directions:

1. Peel and cut bananas in 1 inch slices.

2. Place the banana slices on a parchment lined/plastic wrap plate in a single layer.

3. Freeze banana slices for 2-3 hours or until firmly frozen(this all depends on your freezer). Don't freeze overnight.

4. Place the frozen banana slices in a food processor and process until bananas form a smooth paste and looks like soft serve ice scream. This can take a few minutes. Stop and scrape the bananas every so often.

5. Serve immediately.

Mocha Crumb Cake...Quick and Easy Dessert

2011-09-07T06:00:00.000-07:00

Mocha Crumb Cake...Quick and Easy Dessert. I made this cake some time ago, and never posted it until now. I sort of felt the photos didn't do the cake justice....lighting wasn't right that day. And by looking at it, you'd probably agree that it really isn't much of a cake. But this cake was really good...granted it was a simple cake. It's one of those cakes that can be whipped up in no time... with basic ingredients. And I just love that....just because sometimes you need a quick cake dessert that can be made with available pantry items....ok, maybe you might also need a bit of butter, milk, and an egg:). But they're items most of us usually have in the house.

When I first saw this cake posted on One Perfect Bite, I thought it would be worth trying... just because I loved the simplicity of the recipe, and because I'd never made a chocolate cake with a chocolate crumb topping before. I've made plenty of cakes, muffins, pies, and bars with all sorts of crumb toppings...but never a chocolate crumb. So, I thought the idea was really neat and bookmarked it. I made the cake... and my husband and I just loved it.

I'll admit the cake isn't fancy at all... just a chocolate cake. But the mocha flavor and crumb topping bring it up a notch....making an ordinary chocolate cake into something....well, really good. And the really neat thing is that when you need a quick dessert...this recipe comes in handy. It definitely beats using a cake mix. The cake has the right amount of sweetness...not overly sweet and would go extremely well with ice cream. A dusting of icing sugar will also work just as well...or even a drizzle of coffee flavored icing. Not a heavy dessert at all...a light and tender sort of cake.

The cake also freezes very well, but then most cakes do:)... nevertheless, it's still nice to be able to do so. While the original recipe has you bake the cake in an 8 inch pan, I chose to bake mine in 4 small tart pans, about 4 inch in diameter. I would like to make it in an 8 inch pan as well....probably get a bit more height.

Because my husband quite liked this cake, I am posting it as a reference for myself and for those of you who would like to give it a try. Hope you enjoy...

Tip: You can easily add some mini chocolate chips to the crumb topping... or nuts, or dried fruit, etc.

You will need: adapted from One Perfect Bite and from a collection of Starbucks recipes( or Starbucks copycat recipes...not exactly sure)

1-1/4 cups all-purpose flour

2/3 cup granulated sugar

3 tablespoons unsweetened cocoa( I used dark)

1 tablespoon instant coffee granules*

pinch of salt

1/4 cup chilled butter, cut into small pieces

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/3 cup milk

2 teaspoons vanilla extract

1 large egg

1 TBS water( you could use a bit of coffee as well, I used some Irish Cream)

powdered sugar, for dusting or making glaze

*I ground some whole coffee beans into a fine powder and used that instead of the instant...

Directions:

1. Preheat oven to 350 degs F. Coat an 8-inch round pan with a bit of butter( I used 4 small tart pans). Set aside.

2. Spoon the flour into dry measuring cups, and level it off. In a mixing bowl, combine and whisk the flour, sugar, cocoa, coffee and salt. Cut in butter with a pastry blender or 2 knives until mixture resembles a coarse meal...

Reserve 1/2 cup flour mixture for topping, and set aside.

3. Combine remaining flour mixture, baking powder, and baking soda. Whisk together until combined.

4. Add milk, vanilla, and egg. Beat at medium speed of a mixer until blended....I just used a fork to combine everything.

5. Spoon batter into an 8-inch round cake pan or smaller pans.

6. Combine the reserved 1/2 cup flour mixture and water; stir with a fork.

7. Sprinkle crumb mixture over batter.

8. Bake at 350º deg F. for about 30 minutes or when cake springs back and toothpick comes out clean. If using smaller pans, the time is close to 15 minutes(my oven).

9. Cool on a wire rack. Serve warm....plain, with a dusting of powdered sugar, a mocha icing, or with some ice cream.

Aubergine Caviar...Roasted Eggplant Dip (Gordon Ramsay)

2011-09-05T06:00:00.000-07:00

Aubergine Caviar... Roasted Eggplant Dip (Gordon Ramsay). Summer is quickly passing by and the cooler weather is upon us. We have now slowly taken out our lighter jackets, the heavier blankets, and using the oven more. I've had quite a variety of herbs growing in my garden this summer. Some of the herbs I ended up drying for the winter... but I've also used some of it fresh in a variety of dishes. I made this dish awhile back and thought it best to post it sooner than later:).

I came upon this recipe about a year or two ago and just haven't had the chance to make it. I guess it's just easier for me to make the Romanian roasted eggplant dip. But since I had quite a bit of fresh herbs, I decided to finally try Gordon Ramsay's version...the Aubergine Caviar.

The dish is quite simple to prepare, and even though the recipe uses the oven to roast the eggplants, I am sure this can be done on the grill as well. You want to cook the eggplant until the flesh is nice and soft...

The "caviar" name comes from all the little seeds found in the flesh....but it's more like a poor man's "caviar" without the fishy taste:). While the eggplant dip is great on toast or as a canape, it's just as great used as a dip with crudites. I would even smear it on bread and top it with some minced onion...or use it instead of mayonnaise when making sandwiches. While the dip can be served warm, it can be made ahead and served cold or at room temperature. A great vegetarian dish that's perfect for the late summer months. Hope you enjoy...

Tip: You can add some minced raw onion( if you want, you can pour hot water over the chopped onion and strain,...just to take the "bite" out of the onion), and mix it in at the end. I ended up doing that with half of it(couldn't stay away from the Romanian version:))... and loved it.

You will need: adapted from Gordon Ramsay

Bake/grill:
2 medium eggplants(aubergines)
2 garlic cloves, peeled and cut into halves
salt, to taste( regular recipe uses 2 TBS rock salt)
Few sprigs of thyme and rosemary

Add in:
Olive oil, to drizzle
150ml sour cream, or to taste
ground black pepper
small bunch of coriander, leaves chopped
Juice of 1 lemon, or to taste

Directions:
1. Preheat the oven to 425 F. Slice the eggplants/aubergines in two... lengthwise. Score the flesh in a criss-cross pattern. Rub the garlic halves over the scored sides of the eggplants and then slice the garlic halves and insert them in the scored sides of the eggplant along with the rosemary leaves and sprigs of thyme.

2. Drizzle with olive oil and sprinkle with salt. Sandwich the eggplant/aubergines halves together. Wrap tightly in foil and twist ends. Repeat with the other two halves. Place on a roasting tray and bake for 40 minutes or until soft inside and cooked thoroughly(mine took a bit more than the 40 minutes). You can likewise do this on the grill...turning the eggplants halfway through the cooking time...it might not need all 40 minutes. Allow to cool slightly.

3. Remove the foil from the eggplants/aubergines, discard the herbs and scrape the flesh and garlic on to a chopping board. Be careful, as the aubergines will still be steaming hot. Chop to a paste... as coarse or fine as you like.

4. Heat a saucepan with a little olive oil and add the aubergine paste. Cook over high heat ... stirring frequently, until the juices have evaporated and the pulp is thick. This will also help to intensify the flavour of the aubergines.

5. Stir in the coriander/cilantro and sour cream. Season to taste. Add a squeeze of lemon, spoon into a dipping bowl and serve with bread, crackers, crudites, etc.

Almond Butter Wheat Crackers...wholesome version.

2011-08-31T06:00:00.000-07:00

Almond Butter Wheat Crackers...a wholesome version. Yes, I know... another cracker recipe:)... but I just love making homemade crackers. When I first saw this recipe in a cookbook at the library some time ago, I thought it would be a great recipe to try. I simply loved the idea of of using a whole cup of nut butter in a cracker recipe...and no butter. The recipe came from a rather interesting cookbook....a cookbook that featured "forgotten" recipes from the backs of boxes, cans, and such. I usually don't gravitate towards such cookbooks... but what made me leaf through the book, was really more out of sheer curiosity... just to see what kind of recipes were actually featured. There were recipes from Betty Crocker cake mixes, Pillsbury flour sacks, Skippy peanut butter jars... and so on.

So when I spotted the recipe for Skippy peanut butter crackers I thought it was just a recipe for crackers that were sandwiched with peanut butter filling...but I was wrong. Now, I really don't buy peanut butter, I'll make my own if I have to....and I'll do the same with most all other nut butters. But recently I had bought some almond butter(got it at a good price) and actually had plenty of it... and wanted to use it. So the idea to switch the peanut butter ingredient with almond butter crossed my mind. Peanut butter tastes quite a bit different from almond butter. And different brands taste different as well... some have other things added... besides the roasted nuts. It can have sugar, salt, oil, etc. The almond butter I used was simply made out of roasted almonds.

You might be wondering why I'm saying all this? Well, it's because I think the crackers made with Skippy peanut butter would probably taste different than the one I made. While I really liked the crackers, I felt they needed something else to bring the flavors together....can't put my finger on it...maybe it needed a bit of sugar... not quite sure. But they are very good crackers... I like them because of the good-for-you ingredients. I also love how sturdy they are... they actually keep their shape when baked, and that's always a plus when you want the edges to have some sort of design....and look pretty:).

So what was initially supposed to be a peanut butter cracker,... well... made its way into being an almond butter cracker:). But I'm posting this recipe in case some of you would like to try the peanut butter version... or be brave enough and try the almond version:). Seriously though, I'm also posting this recipe for myself... because all in all, it's a cracker recipe that I will be making again...maybe adding a bit of sugar next time....or not. Hope you enjoy...

Note: The crackers could actually be dairy-free if you skip the step where you brush the crackers with milk.

Tip: If you don't care for caraway, opt to leave it out...though it isn't really very strong.

You will need: inspired from HERE

Makes about 40 (3 inch round) crackers... but more or less using other cookie cutters.

1 cup all-purpose flour

1 cup whole-wheat flour

1/4 cup plain wheat germ, (I skipped this)

1 1/2 teaspoons caraway seeds

3 TBS sesame seeds, optional

1 teaspoon salt

1/2 teaspoon baking soda

1 cup almond butter (chunky peanut butter is preferred)

1/2 cup water, plus more as needed

2 tablespoons cider vinegar

2 tablespoons milk, for brushing

Coarse salt, optional

Directions:

1. Preheat the oven to 375 degrees.

2. In a large bowl add the flours, wheat germ( if using), caraway seeds, sesame seeds(if using), salt, and baking soda. Whisk to combine.

3. With a pastry blender, fork or hands( which is what I used), cut in the almond butter( or peanut butter) until coarse crumbs form.

4. Add water and vinegar. Mix until dough holds together. If mixture seems too dry, add more water, about a teaspoon or so at a time until it feels like a pliable dough.

5. Divide the dough in half or thirds. On a lightly floured surface( or between parchment paper) roll half the dough out until it is about 1/8 inch thick.

6. Cut with a floured 3-inch round cookie cutter...or any cutter you like...any shape you like.

7. Re-roll scraps and repeat. Continue until all dough is used up.

8. Place on parchment-lined baking sheets....or directly on ungreased cookie sheets.

9. Brush tops lightly with milk...this is optional. I've done it with and without the milk.... Seems to not make a huge difference.

10. Sprinkle lightly with coarse salt, if desired. I skipped the salt...but maybe that's what was missing...

11. Bake in the center of the oven about 13-15 minutes or until nicely browned and crisp. The timing all depends on how small or big your crackers are...so keep an eye on them. You want them to be nicely browned and crisp.

12. Remove to wire racks and cool completely. Store in airtight containers....they stay crisp for days.

Roasted Green Beans...with Leeks and Feta Cheese

2011-08-22T06:00:00.000-07:00

Roasted Green Beans...with Leeks and Feta Cheese

Since I haven't posted a side dish in quite a while, I thought I'd share this simple recipe. It's a dish I like to make from time to time...especially when I have an abundance of fresh greens beans. While I normally add a sprinkling of Parmesan cheese on top of the roasted green beans, I ended up substituting crumbled feta cheese one day. I had run out of Parmesan cheese but noticed I had plenty of feta cheese. So I thought... why not.

We really enjoyed it with the feta cheese. The salty/briny flavor of the feta really complemented the sweetness of the green beans. I've made this dish many a time... sometimes I'll add other ingredients just to make it different.... thinly sliced bell pepper, garlic, nuts, fresh herbs, etc. But I love roasting the green beens...

To be truthfully honest, I actually stumbled upon the idea of roasting green beans. You see, I always steamed the green beans or pan fried them, or slow cooked them(caramelized green beans)....but never roasted them in the oven. Then one day, I was planning on roasting some asparagus, which I thought was sitting in my fridge, and quickly realized that I had already used it in another recipe:). But wait, I did have some green beans. That's when the light-bulb sort of lit for me... why not roast the green beans?!

I loved the result... was actually ecstatic that the green beans tasted so good. The method of roasting the green beans actually worked! At the time I didn't know that roasting green beans was actually nothing new....people do it ALL the time! Well, regardless... I was glad I stumbled on the technique:). Just thought to share this simple method, in case you haven't tried it yet... and it's an easy recipe that can be adjusted to taste. Add a bit more butter, more garlic or add some dill... you can even drizzle some balsamic vinegar, or a homemade dressing. Hope you enjoy...

Tip: Instead of the leeks, substitute with the whites of green onion or even some onion....or skip it altogether.

Instead of the feta cheese, sprinkle some toasted nuts or even some crumbled bacon and/or Parmesan cheese.

Adding some sliced bell peppers along with the green beans makes for a different variation....even julienned carrots would be great.

You will need:

1 lb fresh green beans(thin French kind works best)

1/4 cup thinly sliced leeks

pad of butter, optional but so very tasty

1 TBS olive oil

salt and pepper, to taste

chile flakes, optional

1 clove garlic, minced

Topping:

feta cheese, crumbled

Finish off with:

A drizzle or 2 of olive oil ...and maybe even a pad of butter:).

Directions:

1 Preheat oven to 425°F.
2 Wash, dry well, and trim green beans. Cut leeks in thin strips and combine with the beans...at this point you can add thinly sliced bell pepper, if you like as well.
3. Drizzle with olive oil until lightly coated.
4. Sprinkle with salt and pepper to taste....and chile flakes, if using.
5. Mix until evenly coated.
6. Put green beans in a shallow pan/dish, cast iron, etc...
and spread them out into 1 layer. You can dot it with a bit of butter at this stage , if you like.
7. Roast for 15-30 minutes( timing is approximate...taste one an see how well-done you like yours...cook further if need be. I end up using my toaster oven and that always seems to take a bit longer for me).
8. Turn the beans over and add the garlic. Continue roasting for another 5 minutes or so... until until beans are fairly brown in spots and somewhat shriveled.
9. Drizzle a bit of extra olive oil and a pad of butter( cut in small chunks). Mix until butter is melted.
10. Add crumbled feta and s
erve hot... or at room temperature.

Portuguese-Style Peas with Eggs (Ervilhas com Ovos Estilo Portugues).

2011-08-17T06:00:00.000-07:00

Portuguese-Style Peas with Eggs (Ervilhas com Ovos Estilo Portugues)...I've got to say this dish is more of a homey sort of dish... made with real humble ingredients. Nothing fancy really. But when I first came across this recipe, it instantly reminded me of the Romanian dish called, "Mancare de Mazare cu Pui"... or peas with chicken. In the Portuguese version, the chicken is replaced with smoked sausage and eggs are added on top of the pea stew in the final stages of the cooking time. It was the eggs that drew me to the dish...ok, maybe the sausage too:). But eggs on top of anything will make any dish a thousand times better... in my case anyway:).

In Portugal, this dish wasn't really meant for the wealthy, rather it was a dish for the common folk.... working families who used basic ingredients to feed their families. While smoked sausage was most always available, not all had the means to use the sausage liberally... some would stretch the sausage and use just enough to flavor the dish. Most often they would add a bit more of the other ingredients in the dish... such as potatoes, peas, onions, etc.... to make up for the lack of meat. In order for this dish to be true to the Portuguese cuisine, a dry-smoked pork chourico sausage should be used. Maybe a linguica could be used as an alternative. In my case, I chose to use a smoked chicken andouille sausage. It isn't authentic, so I'm calling this dish Portuguese-style...if you have access to the chourico sausage, then it would be ideal to use it in this dish.

While this stew can be a great winter dish, it can easily be made during the summer months when fresh vegetables are available....great way to use some garden-fresh peas and tomatoes. It's also great for the summer months, because the dish can be cooked in a matter of minutes and you don't need to use your oven. Simply served with some homemade bread, the dish can easily be a weeknight meal. If you don't have fresh peas, frozen peas are an excellent substitution. A classic Portuguese stew... pure comfort food. The dish even has the Portuguese flag colors... most of them any way:). Hope you enjoy...

Tip: If you want more of a "saucy" dish, opt to add a bit of water/stock along with the tomatoes...or even extra tomato pulp. Mine was on the drier side, probably due to me fiddling with the camera and allowing the sauce to simmer too long:).

You will need: totally inspired by Crumb...and the beautiful photos.

2-3 TBS olive oil

1 medium onion, diced

2 garlic cloves, minced

2-3 links(6-8 oz) smoked sausage, sliced

1/2 tsp hot smoky paprika(or regular)

1/2 tsp sweet paprika

1 TBS sherry vinegar(or red wine vinegar), optional

1 cup grated fresh tomatoes( or a bit more)

1 bay leaf

salt/pepper to taste

2 cups frozen peas( or fresh, blanched first)

4 eggs

a handful of extra peas, optional

Topping:

coriander leaves or parsley...even chives

Directions:

1. Dice onion, mince garlic, slice sausage and grate the tomatoes.

2. Heat pan on medium heat and add oil.

3. Add diced onion and garlic to pan and lower heat to med/low.

4. Cook onion until soft, 5-7 minutes... stirring often. Season with a bit of salt.

5. Add sliced sausage and paprika. Stir and cook for a couple of minutes.

6. Add sherry vinegar and deglaze the pan, then add the grated tomato and bay leaf. Stir in peas.

7. Bring to a boil and lower heat to a simmer.

8. Cook for about 10 minutes... or until tomatoes have cooked through and peas are tender.

9. Use a spoon/spatula to create four hollows in the pea stew.

10. Carefully break an egg into each hollow(at this point, I sprinkled a handful of frozen peas, as I wanted some bright green showing....totally optional) . Cover the skillet and simmer until the eggs are cooked as desired....7-10 minutes.

11. Sprinkle with a little fresh coriander/parsley or even some chives.

Stromboli...

2011-08-11T20:00:00.000-07:00

Stromboli...I recently received an email from a reader who wanted to know if I would ever make Stromboli. Well, I've made Stromboli before...but it's been a long time. I didn't promise my reader that I would post a Stromboli recipe, rather I explained the process to her in the email. But I ended up making the Stromboli recently:)...

So this is for "M " .... and for those of you who would like to try it as well:). Hope you enjoy...

Note:

I ended up using a Bagel recipe... just because the dough is easy to work with and can handle all the heavy filling. It's a bit sturdier than a normal pizza dough and you can roll it much easier. It's just a great dough.... and tasty. You will need a strong mixer to do all the kneading...
This recipe makes 2 LARGE Stromboli loaves. I ended up freezing one of the loaves(the pesto one) just to test out the "freezing" idea....it took me most all day to defrost the filled Stromboli and get the dough to room temperature....so I would suggest freezing the dough only.... defrosting it, and then bringing it to room temperature before proceeding to fill it. I ended up baking the pesto Stromboli in the evening... therefore not the best photos.
The Stromboli will have "tunnels" throughout...it is normal as the cheese melts and leaves a gap.
You can fill the Stromboli with whatever meats you prefer... I did a more traditional version. But feel free to even do a vegetarian version... using sauteed vegetables.
Deli meats and Parmesan cheese can be quite salty... so try not to add too much of it. You can of course use just one type of deli meat.
You can cut the slices in squares...use them as an appetizer for entertaining.

You will need: makes 2 very large Stromboli loaves... or you can make one Stromboli and use the rest of the dough to make pizza...or freeze the dough for later.

1 recipe for Bagels, or use your favorite pizza dough

deli meats of choice...salami, ham, prosciutto, etc.

roasted red bell peppers, blotted dry

mozzarella cheese

Parmesan cheese

pesto, optional

Italian seasoning

egg for brushing loaves

pizza sauce for dipping

Directions:

1. Make bagel dough recipe.... to step 5 of the Best-Ever Bagels.

2. After dough has risen...divide into 2 pieces of equal size.(if you like, you can actually divide them into 4 pieces and make smaller Stromboli)

3. Roll out dough in a rectangle to about 1/2 inch thickness....my rectangle was 14x17 inches.

4. Sprinkle mozzarella cheese over dough( 1 -2 cups...I used about 2 cups)...leaving a 2 inch border. Sprinkle with a bit of Parmesan cheese( 1/4 cup or so).... not too much, as the filling can get over salty.

5. Top with thin slices of deli meat... ham and salami( I used about 9 each). Don't overdo the meats...as they too can be salty.

6. Blot the roasted red bell peppers of all moisture...and then cut into strips and add on top of the meat....I used about 2 roasted bell peppers per loaf. You can use store-bought roasted bell peppers.

7. Add a few strips of prosciutto... I used about 4 slices per loaf, cut in strips.

8. Sprinkle a couple of pinches of Italian seasoning all over.

9. I made the second loaf with some pesto, Havarti cheese, roasted bell peppers, Parmesan and deli meats. You can substitute the pesto with a bit of pizza sauce instead...not too much or it will make the filling soggy.

10. Roll the dough over the filling just as you would a jelly roll/cinnamon roll....at this point you can brush the outside edge with a bit of egg wash (the same egg wash you will be brushing the rolled loaves with). I didn't as I plumb forgot... taking too many photos:).

11. Pinch the ends and the seam.

12. Place the loaf/loaves on a parchment lined baking sheet and let rise for 25-30 minutes or until puffed a bit.

13. Brush with egg wash...beaten egg and 2 TBS water. Make sure to brush the entire loaf.

14. You can cut small slits on top of the dough to let the steam escape...it probably isn't necessary. I made my slits a bit too big, and in the end some cheese oozed out. I just scooped it back inside.

15. Bake in a preheated 400 deg oven....center rack... for about 25-30 minutes or until nicely browned. I left mine for 30 minutes...just to ensure the middle was cooked through.

16. Allow to cool and rest for about 10 minutes or so before cutting into it. Cut using a sharp serrated knife. Re-heat leftovers in a toaster oven/oven.

17. You can serve the Stromboli with a side of pizza sauce for dipping.

Mini Doughnut(Donut) Muffins... simply amazing!

2011-08-04T06:00:00.000-07:00

Doughnut(Donut) Muffins...with cinnamon sugar. Even though most of the times we try to eat healthier, I still like to bake or cook something that's not the norm in our house. On occasion... not very often. And because I bookmarked this recipe quite awhile back, I thought it would be fun to give the doughnuts a try, and make a batch. I loved the idea of baked doughnuts and have never attempted to make a baked version. Was really curious to see how they would come out. Would they really taste like doughnuts?... Because, you know... some things just don't taste the same when they're not fried.

I quickly looked over the recipe and noticed it wasn't very complicated... and then I got started. The doughnut muffins actually came together in no time at all. I think this would be a wonderful baking project to make with the kids....they'd have a ton of fun dipping the doughnuts in the cinnamon sugar. I'm not so sure how healthy they are...but once in a while, I think it's nice to be able to deviate from the norm and have some fun in the kitchen:).

All I can say is these mini doughnut muffins delivered. They tasted like real doughnuts! Seriously. They were light and tender... and doughnut-like. You'd never know they aren't fried. But then I think the secret in the doughnut-like taste is the nutmeg flavor....and of course the butter...well, maybe the sugar, too:).

I'm thinking the doughnuts would be super cute baked in mini doughnut pans instead of the muffin tins. Can you imagine the possibilities when it would come to decorating them?... dipped in chocolate glaze, sugar glaze, sprinkles, nuts, icing sugar, maple glazed, coconut (oh, why didn't I think of that when I made this batch)... and I'm thinking they'd even be great dipped in cake crumbs. But since I don't have mini doughnut pans, I had to settle for making them into muffins, like the original recipe:). Highly recommend these doughnuts...we just LOVED them! A great recipe to have on hand... Hope you enjoy...

Note: I listed the original version... with my changes in italics and as noted.

Tip: If you really want to make them even more special, opt for piping some jelly or jam in the center...making Jelly Doughnut Muffins. Simply use a small pastry tip to make a hole in the bottom of each muffin. Fill the pastry bag with your favorite jam and gently squeeze a bit into the muffin.

You can opt to simply roll them in icing sugar....even quicker.

Because, we didn't want to eat the whole lot, I froze some of the doughnuts (rolled in sugar)....they defrost well. Just bring to room temperature before serving.

You will need: adapted from SeriousEats and originally from Blue Ribbon Cookbook

Muffins: makes about 24 "mini" muffins.... or about 48( 1 TBS batter) extra mini muffins....I have really mini muffin tins:). They would be super cute baked in mini doughnut pans.

3 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt, or to taste( I used 1/4 tsp)

1/2 teaspoon freshly ground nutmeg*

1/4 teaspoon baking soda

3/4 cup whole milk, at room temperature

2 tablespoons buttermilk, at room temperature

10 tablespoons unsalted butter, at room temperature**

3/4 cup sugar

2 large eggs, at room temperature

*Nutmeg can be quite strong, so I would add it to taste. I used a fresh nutmeg and grated it a few times over a microplane, probably used 1/4 tsp or so.

** Since I didn't have enough butter, I used 7 TBS butter and 3 TBS extra light olive oil

Cinnamon-Sugar Coating: this can easily be adjusted to taste, use less or more cinnamon, sugar, and butter.

1 cup sugar

1 TBS ground cinnamon, or to taste( I used quite a bit less)

8 tablespoons (1 stick) unsalted butter, melted

Directions:

1. Preheat oven to 375 degrees. Grease and flour 2 (12 cup) mini muffin tins....I used 4 really mini muffins tins.

2. In a medium bowl, sift/whisk together the flour, baking powder, salt, nutmeg, and baking soda.

3. In a measuring cup add the milk and then 2 TBS buttermilk. Mix to combine.

4. In a mixing bowl, beat the butter(and oil, if using) with the sugar until light and fluffy.

5. Beat in eggs, one at a time, until just combined.

6. On low speed, beat in one fourth of the dry ingredients. Then beat in one third of the milk mixture. Continue to alternate until all ingredients are incorporated, finishing with dry ingredients. Do not over mix. The batter will be heavy-ish.

7. Fill the prepared muffin cups to the rim with the batter.

8. Bake until lightly golden and firm to the touch, 15-20 minutes...my muffin tins were really mini, so I baked mine for about 12 minutes or until toothpick came out clean .

9. Let the muffins cool in the pan for 5 minutes and remove.

Coat the Muffins:

1. Combine the sugar and cinnamon in a resealable plastic bag....mix.

2. Brush each muffin with melted butter, making sure you coat the muffin completely . Add the muffin in the bag(with the cinnamon and sugar mixture) and shake well to coat the muffins. Repeat with the rest...

3. Enjoy...with a glass of milk ...or not:).

Chicken in Fresh Tomato Sauce...or Romanian "Mancare de Rosii cu Pui"

2011-08-01T06:00:00.000-07:00

Chicken with Fresh Tomato Sauce...or Romanian " Mancare de Rosii cu Pui ". This past week I had some really nice garden-fresh tomatoes at my disposal. As I was contemplating on what to do with them, I remembered a dish I grew up with, called Mancare de Rosii. I hadn't made the dish in years. But it would be good to make it...the dish would bring back wonderful memories of the simple meal my mom used to make for us while growing up.

Every summer, my mom would have an abundance of fresh tomatoes in the garden. And we always looked forward to the garden-fresh tomatoes. We most often would devour the tomatoes in a salad...a simple salad consisting of tomatoes, cucumber, onion and seasoned with oil and salt. The salad was often served alongside a main meal. But during hot summer days, the salad would easily be a mid-afternoon "snack" that would cool us down a bit....and we always had plenty of french bread to sop up the tomato juice. Even though we preferred the tomato salad, my mom would use some of the fresh tomatoes to make other dishes...

Mancare de Rosii was a dish she often made for us. It was a great dish to make in the summer because she didn't need to be in the kitchen for too long, nor did she have to heat up the oven. While the Mancare de Rosii was cooking away, my mom would get a pot of water ready to make polenta that would accompany the dish. The combination of the polenta with the tomato sauce went extremely well together. My mom always served the Mancare de Rosii with soft polenta. In fact, I don't ever remember her serving the Mancare de Rosii without the polenta...maybe there were a few times where she might have served it with bread. But I'm thinking that was rare....if ever.

In any case, I wanted to make the dish and post it here for future reference...and to also include the dish in my Romanian Cuisine section. But I really wanted to do it right, not merely from memory...so I called my mom up:). As we went over the method of making this simple dish, she mentioned that she would use lots of onion, and that the onion needed to be cooked down to the point where it practically "melts"...or as she called it,"sa se topeasca". She also mentioned that she would oftentimes add a bit of flour/water slurry(not very much) at the end. She said it brought the sauce together without it being too watery. However, she made a point to say it wasn't a must. I am therefore, listing the flour as optional...and in my case I skipped it, because I totally forgot:).

Since my mom doesn't really cook with exact amounts, I needed to use my own judgement when it came to measurements. I was really thrilled with the results.... and I think I came pretty close to her original:). The dish is pretty simple to prepare, and it is a great way to use some fresh tomatoes. Actually, the fresh tomatoes really stand out...and are the star of the whole dish. I love this dish....so summery. Hope you enjoy...

Note: How to make polenta using a regular pot on the stovetop can be found... HERE

Using a pressure cooker can be found... HERE.

Tip: You can make a spicy version, by adding some hot chiles or cayenne.

While I prefer the chicken thigh version, I am sure you can get away with using chicken breast... even bone-in chicken pieces.

In the recipe below, I listed 5-6 chicken thighs...but you can easily use just 4 chicken thighs. You'll just have a bit more sauce...

Another option is to make this a vegetarian dish and skip the meat altogether.

While I served it with soft polenta, I am sure you can serve it with rice, pasta, potatoes...and probably even grits.

You will need: inspired by my Mom

3 TBS olive oil

5-6 chicken thighs, boneless, diced

3 medium onions, small diced

1/2 red bell pepper, small diced

1 garlic clove, minced

1 1/2 lbs garden-fresh(or vine-ripe) tomatoes, peeled and diced

2 TBS tomato paste

salt and pepper, to taste

pinch or two of sugar, optional

flour and water to slightly thicken sauce, optional

chopped parsley

Directions:

1. Peel tomatoes by plunging them in boiling water for a minute or so and then removing them. Peel the skin... it should come off pretty quickly.

2. Dice tomatoes and set aside.

3. Chop onions finely. Dice the bell pepper as well and and mince the garlic. Set it all aside.

4. Dice chicken....season with salt and pepper.

5. Heat up a skillet and add oil. Heat oil on medium heat and then add the diced chicken. Cook until chicken gets a nice sear and fond accumulates at the bottom of the skillet....about 5 minutes or so. Remove and set aside.

6. Lower heat and add diced onions, diced bell pepper, and garlic. Season with a touch of salt. Lower heat to medium/low...or high end of low.

7. Stir and scrape off any browned bits that are on the bottom of the skillet that have remained from the chicken...if needed add a bit of water.

8. Continue cooking onion mixture until onion is soft and almost caramelized... about 25 minutes. Stir occasionally....more so towards the end.

9. Add chicken and tomato paste and cook for an additional minute...or until combined.

10. Add diced tomatoes, season with a bit of salt, and continue to cook on low for another 15 minutes or until thickened and tomatoes have cooked and softened a bit. Stir occasionally.

11. Adjust seasoning and add a pinch or two of sugar to balance out the acidity of the tomatoes...this is optional, but I like to add it. If you want to slightly thicken the sauce, combine a couple of teaspoons of flour with a bit of water, stir the slurry in the sauce and cook for 2-3 minutes..or until sauce thickens slightly....this is totally optional...and I skipped it. If the sauce is too thick, loosen it with a bit of water.

12. Sprinkle with parsley...serve with soft polenta.

Malaysian Curry Laksa...well, sort of.

2011-07-27T06:00:00.000-07:00

Malaysian Curry Laksa...well, sort of. Today, I was brave. Really brave. I made curry laksa...well, sort of. More on the "sort of "... later. To be honest, it took me several days to decide if I should go ahead and make this dish or not. I'm not keen on lemongrass... probably because I've had a few restaurant dishes where the lemongrass was really overpowering. On the other hand, my mom would make us lemongrass tea when I was young, and I loved it. I don't exactly remember how we had this fresh lemongrass plant growing in our backyard, but lemongrass was something I grew up with... and only in tea. We always had tea...every morning. I am not sure why I never cared for lemongrass in savory dishes... but I just never used it in the dishes I made. And because this particular dish used quite a bit of it, I was hesitant. But it wasn't just the lemongrass, it was also the fish sauce. I don't cook with fish sauce...and I've never bought it before. Ever. Would I take the chance now? This dish was really out of my comfort zone...

I had heard about this dish before...being a popular dish in Asia(more so in Malaysia and Singapore).... had heard how popular laksa is in Australia.... and then I saw a recent post on use real butter featuring curry laksa. I quickly glanced over the ingredients and knew I probably wouldn't make it. But the amazing photos made the dish look so appealing... so worth trying! I looked over it once more... and then bookmarked it:). I thought about it for a few days, and finally decided to make it.

We don't really get a chance to try different cuisines here in Montana. We're actually pretty limited. I find myself not wanting to miss out on dishes that others may have access to in bigger cities... I want to experience as many different dishes as I possibly can. Even if this means having me make the dish at home.... at least this way I don't feel left out:). But I'm all for making it at home, because this way I can broaden and improve my cooking skills... and that's always, always a plus.

It took me a few days to get all the ingredients as I couldn't find fresh lemongrass anywhere. Knew the local natural food store sometimes carries it, but they didn't have any when I was there. I started thinking about using dried lemongrass.... But a few days later, I went back to get some spices and found they had brought in a small package of fresh lemongrass. I quickly grabbed it. Finally. Now, I had most of the ingredients needed to make the dish. And here comes the "sort of" part...

I was missing a very important ingredient, the tofu puffs, which are a main part of the laksa. There's absolutely no way I would find such an ingredient here in Montana, at least in the area I live. I suppose I could have made a homemade version, but since I most never buy tofu, I decided to skip it, and used some fresh shitake mushrooms instead... to sort of compensate for the lack of tofu puffs. The soup I made is a curry laksa...sort of....without the tofu puffs. I am, however, listing the tofu puffs in the recipe... for those of you who have access to them and want to use it.

The soup was delicious, and my husband and I really enjoyed it! A new experience for both of us, and I am so glad I tried it! I did end up making half the soup quantity... but made the full amount of curry paste. Stored the other half of the paste in the freezer for another time. The recipe I am posting is for the whole amount. Oh, and the fish sauce wasn't bad at all... it blends very well with all the other ingredients. Hope you enjoy...

Note: A little bit of information on laksa can be found... HERE.

Tip: You can make the curry paste and soup base in advance( minus any of the toppings and tofu puffs/mushrooms(if using). Just re-heat the soup on a later day and simply add the rest of the toppings...add tofu puffs/mushrooms while reheating. I had leftovers and the soup was delicious the next day as well.

Feel free to make it with only chicken, or only seafood...

The soup isn't really that spicy ...even with 10 chiles! But if you like, you can definitely cut down the amount of chiles.

You will need: totally inspired by use real butter and adapted from New Asian Cuisine.

Curry Paste:

10 dried chilies(or about 5 fresh red jalapenos), or to taste

10 shallots

2 cloves garlic

2 stalks lemongrass

2 tablespoons fish sauce

1 tablespoon mild curry powder

1 inch of ginger(or galangal)

1 tablespoon dried tumeric powder

½ teaspoon black pepper

¼ cup of oil for frying

Soup Base:

2 cups coconut milk, reserve ½ cup of cream for garnish, if you like

4 cups of chicken broth, preferably homemade

1 cup of water

Salt to taste

12 fried tofu puffs( or fresh shitake mushrooms, as many as you like)

Additional Toppings:

8 oz cooked shrimp, or however many you like

1-2 chicken breasts, cooked and shredded in 1/2 inch pieces

6 oz egg noodles, optional( I didn't use)

6 oz rice vermicelli

2 hard boiled eggs, halved or quartered

1 cup mung bean sprouts, or so

Cilantro, for garnish

Directions:

Make the Curry Paste:

1. Grind together spice paste ingredients in a food processor until smooth....you may need stop the processor and scrape the mixture in between the processing. You want to get it as smooth as you can. This can take several minutes. Set aside.

Cook Chicken/Shrimp:

1. Season chicken breast with salt and steam until cooked( I just boiled mine). Tear the chicken into ½ inch thick slices.

2. Blanch shrimp. I like to brine my shrimp for 20 minutes or so....adding about 1 TBS kosher salt to 2 cups of water(or so). I remove the shrimp from the brine and blanch them until pink. Makes the shrimp nice and plump...as well as tasty.

Cook the Noodles/Egg:

1. Bring a pot of water to boil. Add salt. Remove from heat and blanch the rice vermicelli until tender.

2. Do the same with the egg noodles, if using( just use the same water you cooked the rice noodles in). Reserve.

3. Boil egg, peel, cut, and set aside.

Make Laksa Soup Base:

1. Heat oil in a pot over medium heat. Add the spice paste. Cook and stir constantly... about 8 to 10 minutes. The oil will sort of separate from the spice paste and get darker in color. Adjust heat so as not to burn.

2. Lower the heat and add coconut milk, tofu puffs( or mushrooms in my case), chicken stock and water. Bring to a slow simmer, stirring constantly. Simmer for about 20-30 minutes. Season with salt ... to taste.

Assemble Laksa Soup:

1. Place a serving of noodles, mung bean sprouts, shrimp, and chicken in bowls. Ladle the laksa broth over and drizzle a bit of coconut cream, if you like. Garnish with cilantro and egg.

2. Serve with quartered limes...do use the limes, as it freshens the dish quite nicely.

Easy Strawberry Preserves...or Strawberry Ice cream Topping

2011-07-25T06:00:00.000-07:00

Strawberry Preserves...or Strawberry Ice Cream Topping. A couple of weeks ago or so, Mihaela from De Prin Lume Adunate posted a recipe for strawberry preserves that looked absolutely stunning! I lingered a bit and admired her photos... I loved the simplicity of the recipe and appreciated the fact that it made a smaller quantity. At the time, I didn't have enough strawberries in my garden to make the preserves. I do love eating the strawberries fresh, and I had already used some of them to make gelato.

Yet when I posted the strawberry gelato, Mihaela mentioned that if I had some more strawberries in my garden, I should try making some preserves. That morning as I went to water my garden, I spotted a bit of red in my strawberry patch. Upon further inspection, I noticed a few ripened strawberries peeking through the green leaves. It was a pleasant surprise, as I thought I'd harvested them all:). Instantly I thought.... I could make a small jar of preserves.

I just love how the strawberry flavor intensifies a thousandfold when you simply add some sugar....and in this case, the preserves were so flavorful! Nothing like the store-bought version. Ok, I may be a bit biased as I used strawberries from my own garden:)....but I loved the preserves. And what I like even better, is that you can make a small batch and not have to deal with a large quantity....though you can certainly double, triple the quantity if you like. Because it's such a simple and delicious recipe, I thought to share it. LOVED it... and I don't regret using some of my fresh strawberries to make the preserves:)! The preserves doubled up as an ice cream topping as well....simply AMAZING with vanilla ice cream! Hope you enjoy...

Tip: You can use this method with other various fruits...I made a bigger batch of peach preserves and added 1/2 cup water along with the fresh peaches allowed them to cook down and soften. I then added sugar, let it cook for 30-40 minutes or so until it thickened... and at the end added a bit of lime juice to balance the sweetness. I used 5 fresh peaches, a scant cup of sugar and juice of half a lime.

If interested in making a smaller quantity of raspberry sauce(especially good on ice cream, or over pancakes, crepes, etc.), check out my quick version which I posted some time ago. Might be worth checking out especially since the raspberry season is almost here...RASPBERRY SAUCE

You will need: adapted from De Prin Lume Adunate.

Yields a small jar....so you probably don't need to worry about it sitting in the fridge for too long:)... extremely good with bread and butter. Even better used as an ice cream topping over some vanilla ice cream.

450 grams fresh whole strawberries, cleaned and hulled

2/3-3/4 cup sugar*

* I used a scant 3/4 cup, and found it plenty sweet

Directions:

1. In a medium pot, add strawberries and heat on low heat for about 10 minutes....or until the strawberries have released most of their liquid and their color has leached out of them. Stir occasionally... gently, as you want to keep the strawberries intact as much as possible.

2. When most of the liquid has accumulated, add the sugar and continue cooking on low for about 20-25 minutes...stir occasionally, more so towards the end when it thickens.

The timing is approximate... test the thickness of the preserves, by placing a drop or two on a plate to cool after the 15 minute mark... this step isn't necessarily important, but it does give you a main idea of how thick or thin you may want your preserves to be. Cook further if it is too thin. The syrup will intensify in color as it thickens. You can also see a trail at the bottom of the pot when you drag your rubber spatula through the preserves.

3. Place in a sterilized jar and allow to cool completely. Refrigerate.

Sopa de Ajo Blanco...Spanish Chilled White Garlic Soup

2011-07-20T06:00:00.000-07:00

Sopa de Ajo Blanco...Spanish Chilled Garlic and Almond Soup. With the summer months here, I look forward to trying out some new cold soups that's refreshing and light. We've had a pretty cool summer so far...and haven't really had hot weather. But we did manage to have maybe a couple of days so far that have hit the high 80's, even the low 90's. That's when I took the opportunity to make this soup.

This is the type of soup that can be served as a starter to a meal....or even used as a meal in itself. Most of us know of the popular Gazpacho soup made with garden-fresh vegetables... but its cousin, the Ajo Blanco, is sort of...well, let's just say it's not so popular. I am not sure why...

Ok, to be truthfully honest, when I first came upon this recipe, I was sort of hesitant. The soup itself wasn't what made me stop a bit, but rather the grapes. I didn't know how that combination would play out...but I was willing give it a try. I really had the option to forego the grapes....but in the end, I am glad I added them. The grapes added a nice tinge of tartness as well as texture against the smoothness of the soup. I was pleasantly surprised... the grapes complemented the soup quite nicely. Somehow, the Spanish knew what they were doing:)...

When making this soup, everything gets mixed in a blender or food processor. You can taste and adjust as you go. If you want, you can add more almonds, more bread crumbs... and add garlic to taste. A different sort of soup that uses simple ingredients...and perfect for the summer months.

The Sopa de Ajo Blanco is refreshing, and if you like garlic, you'll probably enjoy this easy-to-prepare soup. A soup that deserves some attention anyway:)... even if I haven't captured the best photos of it. Hope you enjoy...

Note: I made my soup a bit thinner... and what looks like a glass of milk, isn't:).

You can increase the amount of bread crumbs/ground almonds and make it thick enough where the grape halves don't sink to the bottom, but rather float on top of the soup....or simply don't add as much water.

Tip:If you don't care for the grapes, opt for a sprinkling of paprika. And if you like, you can use some almond milk instead of the water.

You will need: adapted from Masterclass New Zealand

2 cloves garlic, chopped and peeled

1/2-2/3 cup blanched almonds, finely ground*

1/3-1/2 cup fresh white breadcrumbs**

3-4 TBS extra-virgin olive oil

2-3 TBS sherry vinegar(or white wine vinegar), or to taste

1 1/2 -2 cups iced water

salt to taste

1/2 cup seedless white grapes, halved

paprika, optional

extra olive oil, optional

garlic croutons, optional

*I used almond slivers for the blanched almonds. I put a range for both almonds and bread crumbs... in case you want to adjust the thickness of the soup.

** Sourdough or ciabatta breads are excellent to use, but a French bread works just as well. You can likewise just soak a slice or two of bread in some water/milk , squeeze dry, and add to the blender.

Directions:

1. Put the garlic, almonds, breadcrumbs(or soaked bread), and olive oil into a food processor. Puree to a smooth paste. Add the vinegar( the smallest amount) and water( start with 1 1/2 cups first) and process until frothy. Adjust consistency, if needed with extra breadcrumbs, ground almonds, and/or water. Taste and season with salt and extra vinegar, if needed.

2. Serve each portion of soup in a small glass with some grape halves. Sprinkle a bit of paprika and/or drizzle a bit of extra olive oil, if desired. You can also add a few garlic croutons, if you like. Serve cool, but not too cold.

Chile Rellenos...Cheese Stuffed Poblano Peppers

2011-07-15T06:00:00.000-07:00

Chile Rellenos...Cheese Stuffed Poblano Peppers. A few weeks ago, my husband came home and told me about a conversation he had had with a co-worker that day. The conversation was mainly work related... but somehow it sort of veered towards another topic...food of all things:). They chatted about different recipes, Mexican food....and chile rellenos. In the course of their conversation, his co-worker mentioned how a small restaurant had opened up here in town. He thought my husband should give it a try, as they had some great chile rellenos on the menu....

As we rarely go out to eat, I decided to surprise my husband and make him some chile rellenos at home....for the very first time. To be truthfully honest, I've never made the chille rellenos because of all the frying that's involved. Not that I don't fry. I probably fry a few times during the year...and since I couldn't remember when I last fried anything, I decided it was about that time:).

While this was my first attempt at making and eating chile rellenos, I thought to share a few tips I've learned below:

It makes frying a TON easier by having the stem on the poblanos...really important to buy poblanos with stems on( gives you a nice grip on the chiles before placing them in the hot oil).... and you want the chiles to be as straight as you can get them(free of too many wrinkles as the wrinkles will cause tears).
While some recipes have you deep-fry the peppers, I found that a shallow fry( with about 1-2 inches of oil) was just right for the peppers.
Freezing the stuffed chiles before battering them up helps tremendously... so that the chiles don't unravel or worse yet have cheese ooze out when frying.
Baking the chiles after they have been fried, renders out some more of the fat and crisps up the chiles quite nicely...at the same time ensures the cheese melts and is piping hot when you serve them. It's also nice because you can fry ahead and then re-crisp them later.
Though I prefer the chile rellenos freshly made, I found that freezing them after they have been fried and re-heating them in the oven/toaster doesn't affect the overall taste or flavor. It's only a thought... especially if you are making a larger batch and don't want to eat them all at one sitting:). I made four.... we ate 2 (freshly made) and froze 2... we enjoyed the latter just as much a couple of weeks later. But, it is up to you...
Be creative with the filling...opt to add meat, onion, garlic and other vegetables for more flavor and variety. The cheese filling is much milder in taste...though excellent.
While I used a homemade chile/tomato sauce for the photos, I much prefer an enchilada sort of sauce using dried peppers...such as my easy homemade red chile sauce, which I served with my second batch.

I ended up looking at a few recipes...Rick Bayless' version: for tips_____ and then Use Real Butter for the batter recipe. I combined the 2 and came up with my version. We really liked the chile rellenos...they were well worth it. You might want to skip breakfast and forget about dinner when it comes to this meal:). Really, they aren't that bad... once in a while. Hope you enjoy...

Note: If using 4 peppers, you will probably have about 1/2 cup (or so) leftover batter...try using it to make some quick stuffed jalapenos (stuffed with crab or cheese...or whatever you like). I had some fresh sage leaves growing in my garden and I chose to batter them up:).

You will need:

Chiles and Stuffing:

4-5 large fresh poblanos

8 oz grated melting cheese*

* I used a mixture...(5 oz of pepper jack cheese and 3 oz. queso fresco cheese)

Batter: I think next time I would like to add some onion powder, for extra flavor and just to make it my own:)

2/3 cup flour

pinch of baking powder, optional

1/2 tsp kosher salt, or to taste

2 eggs separated

1/3 cup water, or as needed

Extra:

flour for dredging chiles

oil for frying, I used grapeseed

Directions:

1. Roast chiles...either on the grilll or in oven/toaster oven under broiler.This time around, I made them in the toaster oven. Cover and let steam. Peel peppers and cut a slit on one side from top to almost the bottom...de-seed being careful not to tear the chiles and rinse really quickly. Keep the stems in tact.

2. Stuff the chiles with cheese...leaving enough room to be able to overlap the chile. I like to keep the chile in the palm of my hand while stuffing the chile and then molding it to make sure the cheese settles in the entire pepper. Try not to overstuff the peppers....but still have plenty of cheese.

3. Use toothpicks to secure(being careful not to tear the chiles)...or if you are confident, skip the toothpicks.

4. Do the same with all the peppers and place them in the freezer 1-2 hours ...or until hardened.

Make Batter:

Remove the peppers from the freezer, just before making the batter.

1. Mix flour, salt and pinch of baking powder in a bowl.

2. Separate eggs.... adding the egg yolks to the flour mixture. Place the egg whites in another bowl.

3. Combine the flour mixture with the egg yolks and slowly stir in 1/3 cup water...

4. Beat egg whites till stiff.

5. Fold the egg whites into the batter.... being careful not to over-mix and deflate the batter. The batter should slowly fall off the spoon... not too watery not to stiff.

Assemble Chile Rellenos:

While I left the toothpicks on the whole time...I think it would be better to remove the toothpicks after you take the chiles out from the freezer and before placing the chile in the batter... or simply remove before serving, just don't forget:).

1. Heat a skillet on med heat. Add oil( 1 inch high or so) and bring temperature to 350 deg F.

2. Dredge chiles in a bit of flour and then dip in batter. You will probably need to spoon some of the batter over the chiles so that it gets evenly coated.

3. Holding the chile by the stem, slowly drop it in the hot oil, cook until nicely golden on one side, and then turn over and cook the second side till golden. Remove unto paper towel or a rack. If you have room in your skillet, you can do more than one chile at a time.

5. Right before serving place the fried chiles on a baking sheet and bake at 400 deg F for a few more minutes...or until crisp and hot. Some of the the oil in the batter will get rendered out a bit. Serve at once....over a tomato/chile based sauce or enchilada sauce or tomato broth.

Fresh Strawberry Gelato...Egg-free

2011-07-13T06:00:00.000-07:00

Strawberry Gelato...Egg-free. Because of all the rain we've been having this year, my strawberry patch has done quite well. And even though my strawberries ripened later than normal, I was thrilled to finally harvest a couple of bowlfuls this past week. I was really surprised to get so much, as the previous years weren't so bountiful. Granted the strawberries have multiplied and have practically taken over my garden:). I always seem to struggle with the thought of cooking any garden-fresh fruit or vegetable if I don't have to.

We love to eat the strawberries and savor the taste without adding or taking away from their natural goodness. But I really wanted to make something special with a few of them...I figured I had some to spare. I thought about making a fresh berry tart, or a cheesecake, or a sweet bread...but I finally decided to make a gelato. I had come across a rather intriguing recipe that used no eggs and I really wanted to try it. The recipe used cornstarch to thicken the gelato base, and I was really curious how that would play out in the final recipe. Would it make it creamy?...

I really wanted the gelato to be creamy and definitely not icy. I've made plenty of ice creams that do not use an egg custard base...and most of them come out icy. This was different...creamy and oh-so delicious! LOVED it!

The only issue I have with this recipe, is that it doesn't make enough:)...had to make another batch (using cherries instead and some shaved chocolate). I am thinking this recipe can be made with other types of fruits...definitely worth trying, as I loved how creamy and easy this was to make. Hope you enjoy...

Note: While this recipe uses cornstarch as a thickener, I am thinking it can probably be replaced with another form of thickener..maybe tapioca starch, or arrowroot. Not sure though...as I haven't yet tried either of them. I did read that arrowroot when mixed with dairy products, can cause it to get slimy. Now, I don't know how that would turn out when frozen... But if you do try it, I would love to know how that works in this recipe... or if you've used a different thickener.

You will need: adapted from Bon Appetit via Epicurious

3/4 cup sugar

1 TBS cornstarch

1 cup whole milk

3/4 cup heavy whipping cream

2 1/4 cups sliced strawberries

2 TBS pomegranate juice, optional

1-2 TBS Chambord*

* you can use a bit of vanilla instead

Directions:

1. Wash, hull, and slice strawberries. Puree sliced strawberries in a food processor. Strain (I didn't bother, as I like the seeds...and honestly did not wan't to lose any part of my strawberries:))... and set aside.

2. To a medium sauce pan, add sugar and cornstarch. Stir to combine.

3. Add milk and cream. Whisk to combine.

4. Whisk gelato mixture over medium heat until it thickens and starts to bubble....about 5 minutes.

5. Cool gelato base over an ice bath and add pureed strawberries...and Chambord, pomegranate juice or vanilla, if using.

6. Chill 3 hours or overnight( I left mine for 24 hours in the fridge).

7. Process in ice cream maker....you can always add some shaved/chopped chocolate towards the end of the churning process.

8. Freeze for at least 3 hours before serving.

Homemade Kefir...and a small glimpse of my Mom's garden.

2011-07-08T06:00:00.000-07:00

Homemade Kefir...and a visit to my Mom's garden. Over the July 4th holiday weekend, my husband and I got the chance to visit our folks...a rather quick visit. But I did manage to take a few photos of my parent's backyard...my mom's garden and my dad's trees. This is where I grew up...in the city....yet we still had homegrown fruits and vegetables. Thanks to my mom's passion for gardening and my dad's pruning expertise....We were blessed to have homegrown produce and fruits.

Over the years, some of the trees have changed, but there's still plenty of variety. My folks are getting on in age... but it seems they still manage to take care of the garden. I quickly snapped some photos of the fruit of their labor...didn't exactly catch everything they have, but it's a glimpse.

Everytime I visit, my mom and dad will ask us what we would prefer to eat while there. Sometimes I will ask to have a special childhood meal prepared...other times, it is good old-fashioned Romanian meals. But regardless what we have, it is always prepared with love... lots of it! This time around we enjoyed some homemade Romanian meals...along with garden -fresh tomato salad with onion and cucumber, just-picked corn on the cob, strawberries, raspberries, and freshly squeezed grapefruit and orange juice. Oh, I can't forget my dad's coffee...Turkish style...every morning:).

Even though we didn't stay long, we enjoyed every minute of it! And every time I visit, my mom sends me home with whatever is in season...this time lots of tomatoes(some green so we could have them later when they ripen), cucumbers, dried herbs...and kefir grains.

I thought to share this simple recipe of making kefir at home with active kefir grains. Kefir grains multiply as you use them... so you can easily share some with others....sort of like when you have a sourdough starter. My mom sent me home with a tablespoonful worth of active kefir grains and I instantly made some kefir when I got home...my second batch is ready to be refrigerated. I simply love it...reminds me of the buttermilk I knew when I was a child. Real good. You can read up on kefir and its benefits here. I am sure there are a ton of other sites with useful information. Hope you enjoy...

A glimpse of the backyard:

Grapes, Guava fruit, Raspberries...

Yellow Beans, Cabbage, Beets, Leeks, Onions, ...

Yellow Squash, Japanese Cucumbers,
Bell Peppers, Corn...

Tomatoes... of all kinds....
heirloom varieties, cherry, orange, yellow, etc.

Trees of all sorts...Avocado, Grapefruit, Orange,
Meyer Lemon, Lemon, Mandarin, Cactus, etc...

And flowers...of all kinds.

And then I came home with fresh produce, dried herbs

...and kefir grains.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Homemade Kefir...using kefir grains. Tastes like the real buttermilk I knew back home...but done with kefir grains. It is slightly thick and creamy, with just the right amount of tartness. Yum!!

You will need: adapted from my Mom

1 TBS active kefir grains

3-4 cups whole milk*

* do not use ULTRA-Pastuerized milk

Directions:

1. In a clean glass container, add the kefir grains...and then pour milk over kefir grains.

2. Place a tight lid on. I used a glass storage container that has a lid with a rubber seal.

3. Allow to sit on the counter for 18-24 hours...or until thick. This depends on the weather and how warm your kitchen is. Taste and verify consistency after 12 hours.

4. Strain the milk and kefir grains through a fine mesh strainer. Refrigerate and enjoy. The kefir will thicken a bit more in the fridge.

Nests of Eggs...or Nids d'oeufs

2011-07-06T06:00:00.000-07:00

French Egg Nests...with Gruyere Cheese I love, love eggs....and I really don't take it for granted that I'm not allergic to them. I am very, very thankful. Fresh eggs are most always in the fridge...
During the week we usually have a light breakfast. But when Saturday morning rolls around....well, things change a bit:). That's when we look forward to having eggs... sunny-side up eggs, scrambled, poached, etc. Lately we've been enjoying some duck and goose eggs as well...which has been really nice. Actually, I've come to love duck eggs most...it's become my favorite.
I like to vary the way I cook the eggs, so I am always looking for new and inventive ways to prepare them. When I saw this recipe on Elise's blog, I thought it was such a neat idea! I've done egg nests before... usually in a muffin tin with ham and cheese...or hash browns as a base. But these egg nests used the white of the egg as its own "nest"... and I just loved the idea. I loved the idea not only because it was rather unique, but because I could file this recipe for future use... for those days when I have guests that are on a gluten-free/ low carb diet. A great recipe to have on hand.

In any case, I quickly made this dish the same day I saw it....and the following day:). The first time I made it, I basically stuck to the original recipe... and used a tad bit more cheese. The next time I made it, I folded in some chopped chives in the beaten egg whites along with the cheese. I then formed the egg nests and placed some extra cheese in the middle of the nest. The extra cheese melted nicely and made the yolk seem even creamier. I am sure you can use other types of cheese to make this dish.... You can also get creative by folding in various other ingredients in the beaten egg whites... but it's best not to overdo any additions, as a little goes a long way. You can also add various herbs...or even some chopped ham/bacon.

So I thought to pass this recipe along... as we quite enjoyed it. The egg seems to double in quantity when you cook it this way... you can have 1 egg instead of 2, and still feel like you've eaten 2:). While it's fun eating the egg just the way it's presented in this post, you can also get creative by using it on top of quite a few dishes...from tomato-based dishes to braised vegetables, or simply over some hash browns/polenta/grits etc.

Originally from a French children's cookbook, the recipe is quite simple to prepare and I think a great way to vary the Saturday morning breakfasts. Perfect for large groups, as you can make quite a few at a time....and then just bring it to the table. We simply loved this dish. A fun twist to the classic sunny-side-up eggs. Hope you enjoy...

Tip: It is important that you gently fold the cheese into the stiff egg whites.

You will need: adapted from Simply Recipes

2 ex-large eggs

1/3-1/2 cup lightly packed grated Gruyere cheese*

pinch of salt

chives, optional

* I used the larger grater to grate the cheese, so when I placed it in a measuring cup it was 1/2 cup...I weighed it and it was about 1 ounce. The original recipe uses 1/4 cup of cheese, I felt it needed a bit more:)

Directions:

Pre-heat oven to 450 deg. F

1. Line a baking sheet with parchment. Set aside.

2. Break and separate eggs.

3. Place the egg whites and salt in a mixer bowl.

4. Whip egg whites till stiff peaks form.

5. Fold in Gruyere cheese, being careful not to deflate whites.

6. Divide the egg whites into 2 mounds and place on parchment paper.

7. Shape the mounds to look like nests.

8. Using the back of the spoon make an indentation in the middle of the nest. You can add extra cheese in the middle if you like, or even a few extra "strands" of grated cheese all over.

9. Place baking sheet in a preheated oven on the center rack. Bake for 3 minutes.

10. Remove pan and gently place the egg yolk in the middle of the nest. Bake for an additional 3 minutes. Top with chives if desired.

Lighter Brioche Hamburger Buns...with Caramelized Onions and Sesame

2011-06-30T05:00:00.000-07:00

Brioche Hamburger Buns...with Caramelized Onions and Sesame. I've been wanting to make some Brioche buns for some time now... ever since I've seen it on so many sites. Yet, I didn't have the guts to use the high amount of butter and eggs usually called for in a brioche dough. But recently I was craving hamburgers for some reason... maybe it's because the warmer months are here... or maybe because I haven't had a hamburger in ages:). I still wanted to make the "ultimate burger" using brioche buns, so I looked at this recipe for inspiration and proceeded to make my "lighter" brioche dough.

When working with the brioche dough, it is good to keep in mind that the dough is a bit "stickier" than other normal bread doughs. It is best to resist adding too much flour or the brioche will become tough. I found these brioche buns extremely light and fluffy...and oh, so pillowy-soft. And the bun tasted so good... just by itself, no need for a hamburger:). All kidding aside, I ~~am still planning on making the burgers ...~~made the burgers and they were amazing! Definitely worth making the brioche hamburger buns from scratch. They are now my new favorite hamburger bun. Hope you enjoy...

Note: While I added some caramelized onions as a topping to some of the burger buns, it is totally optional. But, I do like to keep caramelized onions in small batches in the freezer... for things like this.

You will need:

2/3 cup warm milk

1/3 cup warm water

3 TBS honey

2 ex-large eggs, room temp.

2 teaspoons instant yeast

2 cups bread flour(+ more, if needed)

1 cup white whole wheat flour*

1 1/2 teaspoons salt

3 TBS unsalted butter, softened

*you can use regular bread flour

Topping:

1 egg yolk, for brushing( you can mix the yolk with a bit of water, if you like)

caramelized onions

sesame seeds

Directions:

1. In the bowl of a mixer add the flours(3 cups first), yeast and the salt. Whisk to combine and add the sliced soft butter.

2. In a glass measuring cup, combine milk, warm water, eggs and honey. Whisk to combine and add it all to the dry ingredients.

3. Place a kneading hook and turn on mixer. Mix on low scraping the sides of the bowl to incorporate all the flour. Increase the speed to medium. Knead for 8 minutes...the dough should be tacky and look pretty sticky. If you feel the dough is sticking to the sides too much add 1 TBS of flour at a time until the dough gathers around the hook and slaps around the sides of the bowl. It may still stick a bit to the sides, but not overly. Don't be tempted to add too much flour or the buns will be dry.~ I probably added another couple of tablespoonfuls of extra flour.

4. Continue kneading for an additional 2 more minutes... for a total of 10 minutes.

5. Scrape the sticky dough that clings to the sides of the mixer bowl and then form all of the dough in a ball. Cover bowl with plastic wrap and let rise in a warm place until at least doubled in bulk and is nice and puffy... 1 to 2 hours.

6. Plop the soft dough unto a floured countertop... sprinkle a bit of flour on top as well. Using a dough scraper, divide dough into 8-10 equal parts( or in my case, just grab a lemon size piece of dough). With floured hands form balls and place on lightly oiled parchment-lined baking sheet. Arrange 2 to 3 inches apart on baking sheet as they will rise some more.

7. Flatten the balls down a bit( to about 1 1/2-2 inches or so) and brush with egg yolk. Add caramelized onions and/or sesame seeds. Cover loosely( with oiled plastic wrap) and let buns rise in a warm place for 1 to 2 hours... or until nicely puffed.

8. Pre-heat oven to 400 deg. F with rack in center. Bake, turning sheet halfway through baking, until tops are golden brown, about 10-15 minutes(depending on the size of the bread buns...mine took about 11 minutes.)

Transfer to a rack to cool completely and freeze, if desired.

Pollo a la Brasa and Aji Verde Sauce... Peruvian Grilled Chicken with Green Chile Sauce

2011-06-27T06:00:00.000-07:00

Pollo a la Brasa... Peruvian Grilled Chicken. I've been wanting to make this dish for several months now...well, ever since this dish was brought to my attention through a phone conversation that I had with my brother. We chatted about this and that... and then he mentioned how he was looking forward to having some Pollo a la Brasa that weekend. Pollo a la Brasa is a classic Peruvian rotisserie-style chicken that's quite flavorful. But I had never heard of this dish before...

The rotisserie-style chicken has become quite popular here in the states. And you'll probably find lots more restaurants that serve Pollo a la Brasa... either on the west coast and/or the east coast...but not so much in Montana:). So it's no wonder why I'd never come across this particular dish before. And it wasn't a surprise to me that my brother knew of this dish as he has the advantage of being married to a sweet Peruvian girl. My brother definitely comes in contact with lots more Peruvian dishes than I do:). In any case, I had him repeat the name of the dish for me and I wrote it down on a piece of paper so that I could make it one day. I went on a search for a recipe recently...

We finally had a warm day... reached close to 80 degs F... it was sooo nice and warm:). It was probably the first real warm day since last summer. While some of you may have had some hot weather for some time now... we on the other hand, had lots of rain with plenty of chilly weather. I mean we had to heat up the house instead of cooling it:). Anyway, I was excited when we finally warmed up a bit and thought it would be nice to make a summery dish while using the grill. Chose to sort of welcome the summer months with Pollo a la Brasa....

While the chicken is ideally cooked rotisserie-style, I decided to use my vertical roaster pan(mimics the popular beer-can method), and it is much simpler to use. The chicken stays quite moist and flavorful... as long as you don't over cook it. And I really like the fact that I don't need to worry about the chicken burning when placed on direct heat. The supervision is minimal... I just basically check it about halfway through the cooking time... and then at the end of the cooking time, when it's close to being done. By now, I know the cooking time is close to 1 1/2 hours... and during that time I usually get the sides ready, clean up, and set the table. And if it's hot outside, using the outdoor grill is the perfect way keep the house cool.

I chose to pretty much follow the recipe from Gourmet magazine... just because it had lots of great reviews. The only change I made was to add some spicy smoked paprika. In the end, I felt I could have used a bit more of the spicy smoked paprika as it wasn't spicy at all. The cumin is quite light and definitely not overpowering... so this is a great dish to make if you want to introduce cumin gently:). While I don't use too much soy sauce in the dishes I make... adding it to this dish brought lots of color to the chicken... as well as flavor.

I am always looking for different ways to make chicken... and this was a great addition to the chicken recipes I make. I also made an aji verde sauce( my way) to go along with the chicken ...I posted the recipe below, as a guide only. Oh, and don't forget the lime wedges to be served with the chicken , as it really brightens the dish up. Hope you enjoy...

Tip: You can use this marinade on boneless chicken thighs, chicken legs...and even breast meat(with the breast meat I would probably marinate it for a few hours only, and use bone-in) and just cook the chicken pieces directly on the grill.

While cooking the chicken on the grill is ideal, I am sure you can use the oven as well... especially if you don't have an outdoor grill.

You will need: adapted from Epicurious/Gourmet

1/3 cup soy sauce

2 tablespoons fresh lime juice

5 garlic cloves, finely grated

2 teaspoons ground cumin

1 teaspoon paprika*

1/2 teaspoon pepper

1/2 teaspoon dried oregano

1 tablespoon oil

3 1/2 lb whole chicken or quartered

* I used 1/2 tsp regular paprika and 1/2 tsp spicy smoked paprika

Directions:

MARINATE:

1. Whisk together soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil....you can likewise do all this in a blender if you wish.

2. Put chicken in a large sealable bag and add marinade.

3. Seal the bag and marinate in the refrigerator 8 to 24 hours. I suggest at least a 24 hour marination (for a whole chicken) for better flavor...I left mine for 24 hours. During the 24 hour period, turn chicken over a few times(from breast side up to back side up... still in the bag) so the marinade has a chance to penetrate the chicken from all sides.

GRILLING:

1. Take out chicken from fridge and bring to room temperature. Discard the marinade... then pat chicken dry( I didn't bother). Place whole chicken in vertical roaster pan or an aluminum can (to mimic the beer-can method)

3. Preheat the grill on high. Lower heat to med-low(more towards the low side) on 2 burners and turn one burner completely off(mine was the middle). Place the chicken on indirect heat...mine was placed in the middle with the middle burner turned off... the 2 side burners were on med-low heat.

4. Grill chicken for 1 1/2 hours...or until thigh register 165 deg. F. Check halfway to ensure even cooking...

5. Let chicken rest for 5-10 minutes. Cut in quarters and squeeze lime juice over the chicken. Serve with french fries, rice, salad, Peruvian Aji verde sauce, or whatever you prefer....

Aji Verde... Peruvian Green Chile Sauce(my version)...This is a taste-as- you- go sort of sauce... adjust to preference. Traditionally the sauce is made simply out of green chiles, cilantro, garlic, and oil... there are some versions that add a few extra ingredients to the sauce to make it creamier and bring all the flavors together. It goes wonderfully well with the chicken.

Directions:

Blend/Process:

1 bunch of cilantro

1-2 green onions, optional

2- 3 fresh jalapenos, or to taste(in a pinch, you can also use pickled)

1/2 -1 clove of garlic, or to taste

2-3 oz cotija cheese*

*I used queso fresco( because I needed to use it up), but you can probably even use some Parmesan...or omit all together. But I rather like the cheese addition.

Drizzle in:

Olive oil, about 4 TBS...and adjust as needed

Mix in: totally optional and probably not as authentic, but it does round out the flavors.

Mayonnaise, about 3 TBS...and adjust as needed*

*you can omit the mayo and add extra oil, if you like.

Thin out with:

1/4 cup water, or as needed

Finish off with:

Freshly squeezed lime juice or white/red wine vinegar .

Salt to taste

Drizzle some of the aji verde over the chicken..and enjoy!