Saturday, July 30, 2011

Limoncello AKA Liquid Gold

Do you remember the movie Under the Tuscan Sun?  Remember when the heroine, AKA Diane Lane, meets the Italian dude, Marcello, and he takes her to the coast and tells her about the drink his family makes, called Limoncello?
Mine came out a little darker, because I used organic can sugar for the sugar syrup.

Such a romantic (if not a little corny) part of the movie, but for me I always remembered how yummy that drink sounded.  Fast forward a bit to my obsession with Giada De Laurentis, and there it is, in her book, Everyday Italian, she has the recipe for Capri's, the region of Italy that is known for Limoncello, and the recipe for making the key ingredient, Limoncello, from scratch.  These days, Limoncello can be easily found at grocery stores such as Trader Joe's & Bev Mo, but making it from scratch is really the way to go.  Patience is key.


Giada's recipe only calls for letting the lemon peels steep in the vodka for about 5 days, but the longer you let it sit, the better.  I have seen recipes that call for a total of 90 days of wait.  Now,  I'm sure it turns out amazing, but 3 months?  I don't know if I can be that patient...maybe one day I will actually try to wait that long.  I have also seen reference to a "scum" forming in the bottle, and the need to filter the mixture when it is done, through coffee filters.  Maybe because Giada's recipe only suggests it sit for 5 days, this film does not develop yet, hence, I found no need to filter it.

I believe the key to this recipe turning out right though, is making sure you remove all the pith from the lemon peels.  That is the white part that is left on the peel after you peel it from lemon. The pith, if left on, will make the drink bitter, which will ruin the overall flavor.  My 15 year-old daughter and I sat at the kitchen table, each with a paring knife in hand, and peeled all the white part off, it took some time, but went faster with both of us doing it.


Remember to juice  your lemons after you peel them and save the juice to make Capri's, a wonderful, light cocktail perfect for a summer evening.  I don't worry about measuring, I just add a bit of juice, Limoncello, & Sparkling water, preferrably San Pellegrino brand.



I have been very happy with this recipe, although I know diehards will say it needs to sit much longer.  
Ingredients to make a Capri!
appy with and it didn't require waiting until Christmas to drink it!


Ingredients

  • 10 lemons
  • 1 (750-ml) bottle vodka
  • 3 1/2 cups water
  • 2 1/2 cups sugar

Directions

Makes 7 cups

Using a vegetable peeler remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

* Note- I left some of the peels in the limoncello after I transferred it to a bottle, I figured it couldn't hurt it, and would probably make it even more flavorful.

So, if you want a killer lemony liquer, head to the store, or your backyard if you are lucky enough to have a lemon tree, and whip up a batch, or two, of this yummy elixer!

Happy Cooking,
Lisa

Friday, July 1, 2011

I love eggs!!

For me, eggs are one of the most versatile ingredients.  They can be eaten at any meal, and they are a wonderful source of protein, at 6 grams per egg.  To keep my cholesterol in check, I sometimes just use the whites, although nothing compares to a delicious egg, pan-fried in olive oil, or a tender poached egg atop Eggs Benedict.  Baked, fried, scrambled, made into quiches or fritattas, there are endless ways to serve them.  Today, I am sticking with a simple fried egg, my own version of good old, "eggs & toast", with a tribute to my Italian heritage.


I love to experiment with eggs, adding different veggies, pesto, and cheeses.  A very easy and quick dinner the other night consisted of eggs, bread, tomatoes, fresh mozzarella, & red potatoes.  It was so yummy for a late night dinner, that I had it again for breakfast a few days later.
The only thing missing was a crispy piece of prosciutto topping it off.  Next time I will be sure to have it on hand to add a little salty bite.


A few simple ingredients, and a delicious, quick, healthy meal was made.  I am always looking for meatless recipe ideas, as my youngest daughter is currently a vegetarian. 
Cook up some red potatoes, thinly sliced onion, and fresh garlic in olive oil for a yummy little side to your eggs.  I pre-cooked the potatoes in the microwave for  a minute or two to shorten their time in the pan.

 
I first toasted some french bread, drizzled with olive oil, on my stove-top grill, then rubbed it with a cut garlic clove.  Next, add sliced tomatoes (not yet ready from my garden, but these were very good from Costco).  Then top with little balls of fresh mozzarella, and with the heat on low,  cover with a pan lid to melt the cheese a little.  Ciliegine was the name of the cheese I used.  Season with salt & pepper, and some fresh basil if you have it, and wallah! You have a delicious appetizer or light lunch with a salad.  I chose to serve mine with a fried egg.


Since we are a mostly vegetarian family now, we served ours with veggie sausage patties, but I would still opt for some crispy prosciutto.

The eggs made such a yummy partner with the crispy bread, melty cheese, and sweet tomato.  Sitting outside eating this meal, I almost felt like I was in Italy!!

Buon Appetito!!

Wednesday, June 29, 2011

More from my favorite guys at Baked...

I have lots of ideas and recipes I want to try out and share with you, but for now I am re-posting a wonderful recipe for some really delicious, quick, and easy muffins from the boys over at Baked.

This recipe can also be found in their cookbook Baked, New Frontiers in Baking.  This is the second time I've made it and it's even better than I remembered, and  great way to use those ugly looking bananas that you forgot to eat! 

So perfect with a cup of coffee or cappuccino (my personal fav) in the morning!

The amazing taste of fresh banana, chocolate, and just a hint of espresso...Yummm!  Now, imagine taking it over the top and adding a smear of peanut butter!! AHHHHH!  To die for!!

Banana Espresso Chocolate Chip Muffins
Recipe courtesy of Baked: New Frontiers in Baking

1-1/2 cups mashed, very ripe bananas (about 4)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk (I used cream, didn't have any whole milk on hand)
1 large egg
1-1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the chocolate chips.
Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Muffins can be stored in an airtight container for up to 2 days.

Makes approx. 12 muffins

*Notes- I use paper cupcake/muffin liners for my pans, it saves having to spray and keeps them sanitary when handling for packaging, etc.  Also, I ran slightly short with the banana, I only had 3, but the recipe still came out great!
Watch out, this recipe makes just a small batch, as in 12.... if your family is anything like mine, they will be gone in about the same amount of hours!


Sunday, June 5, 2011

My Favorite Things...

One of my favorite foods is a delicious sandwich.  There are so many possibilities of meats, veggies, & cheese combinations that can be made into a myriad of handheld creations.

I guess I love the versatility of a sandwich, it can be hot or cold, with melted cheese, sauced, or not, there are just so many options, even for those with food restrictions or vegetarians.  Some of my favorite sandwiches don't have any meat at all.

But today, I will share with you a little sandwich recipe that has bacon, and as we all know, you can never really go wrong with bacon.  It's really just a glammed up BLT, but I like the Californian and Italian twist, which is totally me, being half Italian and born and raised in Cali.

The picture doesn't really do it justice, but you can imagine all the flavors and textures of this yummy sandwich.


Here's the recipe, although you can change up the ingredients to suit your personal tastes...

Lisa's Italian-Cali BST

Sourdough Baguette
Goat Cheese log
Fresh Spinach
Apple Smoked Bacon, cooked ( I use the baked method on a sheet pan in 400 degree oven to desired crispiness)
Red onion, sliced
Avocado, sliced
Bruschetta (recipe below)
1 - 2 tsp. Olive Oil per sandwich

Cut and split the baguette to desired size for each sandwich.  Brush lightly with olive oil and toast on grill pan, outdoor grill, or under the broiler for just a few minutes.  Spread warm bread with goat cheese on top and bottom pieces.  Layer 2-3 slices bacon, avocado, bruschetta, red onion and finally the spinach.  Slice in half and ENJOY!!

Bruschetta
4 med. or 6 sm. fresh tomatoes, evenly diced in small pieces*
3-6 cloves fresh garlic, finely chopped
1/4-1/2 C. fresh, Italian, flat-leafed parsley, finely chopped
2-3  fresh basil leaves, finely chopped
1/4 C. Extra Virgin Olive Oil (Approx., add amount you desire for juiciness)
Sea Salt & Freshly ground pepper to taste

Combine all ingredients in a med. glass bowl.  Taste for seasoning.   Allow to sit for a few minutes at room temp. for the flavors to really meld.  Leftovers can be kept in fridge and used on toasted bread, or as a condiment for chicken, fish, eggs, or combined in sauces, either fresh or cooked.  It's a very versatile flavor addition to almost any dish.




*Note:  Find the closest thing to homegrown tomatoes for this recipe if you cannot grow your own.  Try Farmer's Markets, or "on the vine" type in grocery stores.

I hope you enjoy this scrumptious, flavorful sandwich as must as I do!

Sunday, May 29, 2011

Farmer's Markets

One of my favorite things to do during the summer is to visit the local farmer's markets that surround the area I live in.  If I had the time, I could probably find a market somewhere locally almost every day of the week here in Northern CA. 

At this time of year, all the markets are up and running, some are even on a year-round schedule.  Right now, the cool season crops, such as broccoli, artichokes, lettuces, chard, beets, & potatoes seem to be prominant.  Also, I can't forget to mention the strawberries, they are so sweet and plump right now, I find myself walking out with a half flat for just my daughter and I.

The corn is from Trader Joe's, I forgot that when I took the picture.
Corn is not yet at the markets, later in summer it will be plentiful


Yesterday I visited a market that is open on Saturday mornings, and is only a 10-15 minute drive away for me.  My goal this summer is, other than what I am growning in my own garden, to buy all my produce at markets or fruit/veggie stands that are also close by.  I also plan to visit some markets I haven't yet been to.  You just can't beat the freshness and wonderful variety that one can find in a farmer's market.  It's also good to buy local, in-season fruits and vegetables.  The cheerful, upbeat atmosphere is also another great reason to visit markets whenever possible.  You're out in the fresh air, people are happy and relaxed, and the vendors are friendly and helpful.  If  you've never been to a Farmer's Market, or haven't been lately, take the time next weekend (or during the week if you are lucky enough to have one availble to you), visit your local market.  You won't be sorry!

 This week I purchased the following:                                       

Broccoli
Italian Parsley
Red & yellow potatoes
Artichokes (not pictured, we at them already!)
Shitake mushrooms
Spring Mix lettuces
Beets
Apples
Peaches
Strawberries
2 small Foccacia breads, Pesto & Tomato

I bought some bruised white peaches for 1/2 price, and used them for a yummy recipe I found in the current issue of Food Network Magazine.  It was really good, especially with my morning coffee today. The artichokes were promptly eaten for dinner last night, with one of the foccacias, also sold to me at a discount.  I was there at the end of the market, and often the vendors don't want to have to pack anything back up, so they will offer discounts.

The fun part of buying fresh, local produce, is coming home and deciding how to cook it!
The peach and pecan cake was delicious this morning with a cup of coffee and sweet strawberries.

Fresh Peach Cake
by Ina Garten, courtesy of Food Network Magazine

 

Ingredients

  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 1 1/2 cups sugar, divided
  • 2 extra-large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3 large, ripe peaches, peeled, pitted, and sliced
  • 1/2 C. chopped, toasted pecans

Yummy, moist cake with fresh peaches & pecans.

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.* Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

*My change in this recipe for next time will be to increase the amount of sugar & cinnamon to 1 C. sugar and 2 tsp. cinnamon for the sprinkling.  I think it needed more of vein of cinnamon sugar running through it.

Wednesday, March 30, 2011

Healthy Dinners

I've been MIA on this blog, but not because I haven't been cooking or baking, but I just haven't had the time to photograph and write about what I've been up to.  Now that is stays light out later, it will be easier to snap a few pictures when I am preparing a meal or whipping up a treat.

Spring is finally here in California, and with it comes longer days, and for me, a desire to get outside in my yard and enjoy this beautiful weather.  Creating, quick, easy, healthy meals is a must at this time of year and all through summer.  Who wants to spend hours over a hot stove, when the weather is gorgeous outside??  As much as I love hearty (sometimes fattening), comfort food in Winter, I crave lighter, healthier meals in Spring and Summer. 

Weeknight meals call for even simpler dishes, so tonight my daughter and I whipped up a very quick and equally healthy dinner.

For a healthy and quick side dish, you've got to try couscous.  I prefer the whole wheat version, for the  added health benefits and the fact that you really can't taste the difference.  My favorite way to eat it is as a salad with lots of fresh raw and/or blanched veggies with a light olive oil and vinegar dressing.  Crumble in some feta cheese, and tada... you have a quick and healthy side dish or lunch entree.

When I'm cooking,  I love to come up with recipes that include ingredients which can easily be changed up.  I believe creativity is a key ingredient to delicious food.  So, with that in mind, use any combination of vegetables you have on hand.  Tonight we happened to have a lot of fresh asparagus, but broccoli would have been great too.  If I had my way, I would have thrown in a few dried cranberries at the end as well, for a chewy, sweet surprise, but my 15 year-old wouldn't go for it.

We served this yummy couscous salad alongside quick pan-seared salmon with a creamy yogurt herb sauce (my 15 year-old made this).

The leftover salad is already packed up for my lunch at work tomorrow, it tastes just as good the next day.

Fresh & Healthy Couscous Salad
Remember not to limit yourself , use whatever you have on hand.   The other great thing about this recipe, is you really don't have to measure anything.  Just add your preference of vegetables and season to taste.  Tonight we used blanched asparagus, fire roasted red & yellow peppers, red onion, raw carrot & spinach, and crumbled feta cheese.
  • Prepared whole wheat couscous
  • Any assortment of  the following chopped veggies:  red onion, cucumber, red or yellow peppers (these can be fresh or roasted from a jar), tomatoes (fresh or sundried), blanched* asparagus or broccoli, grilled eggplant, fresh avocado, carrots, spinach.
  • Crumbled feta cheese
  • Extra Virgin Olive Oil
  • White & Red Balsamic Vinegar (I  like a combo of both, but you can use whatever you have on hand)
  • Sea salt & freshly ground pepper
Prepare couscous according to package directions, substituting olive oil for the butter.  Remove from heat and allow to cool somewhat.  Transfer to a glass serving/mixing bowl.  Add chopped fresh and cooled,  cooked veggies, toss with olive oil, vinegar, salt & pepper. You will need more oil and vinegar than you might expect, as the couscous absorbs a lot of the liquid.  The salad should not be swimming is dressing, but have a nice flavor.   Mix in crumbled feta cheese.  Eat immediately at room temperature, or chill for an hour to overnight.

 *Blanching means to bring a pan or pot of water to a boil, drop in vegetables for just a minute or two, and drain and rise immediately with cold water or submerge in an ice bath.  This will stop the cooking process so the veggies stay bright and crisp.

Monday, February 21, 2011

Pure Indulgence

I know it's been a while since I've posted anything over here, which doesn't mean I haven't been cooking and baking, but I have been a little busier than usual. 

Rich, buttery, peanut butter goodness!
A few days ago I tried a recipe I saw Giada De Laurentis make on her show Giada at Home.  It sounded so yummy, and it definitely did not disappoint.

I really don't know how she stays so thin, she must take only one bite of everything she cooks!  I wish I had that kind of will power.

So, here is the recipe, it is by far the best pound cake I have ever tasted, it almost tastes more like a cookie.  I added some mini peanut butter and chocolate cups, but they kind of melted into the batter.  I also under baked this just a tad, it was a little gooey in the center.  So next time, and there will be a next time, I will keep it in the oven for a few more minutes.  I usually cut my baking times a bit since my oven seems a little hotter than normal.  Next time I make it, I'm going to fold in some semi-sweet chocolate chips, which will hold their shape and add another level of yumminess!

A tip I have here that would have helped me with the baking time is to use a light colored loaf pan.  I haven't bought a new one in years, and mine is still the old dark, nonstick type, which I really don't like.  The next item I purchase for my kitchen will be a new loaf pan.





Ingredients

  • Vegetable oil cooking spray
  • 1 (9.5-ounce) bag soft caramel candies, unwrapped (recommended: Kraft Classic Caramels) *
  • 1/2 cup heavy cream
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 3 eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup creamy peanut butter

Directions

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray. Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper. Spray with vegetable oil cooking spray. Line the sides of the pan with a 14-by-7-inch piece of parchment paper. Set aside.

In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs and vanilla. With the machine running, gradually add the flour mixture in batches to form a thick batter. Beat in the peanut butter. Transfer half of the batter to the prepared pan. Pour 2 tablespoons of the caramel lengthwise along the center of the batter. Using the tip of a knife, swirl the caramel sauce into the batter. Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter. Swirl the caramel sauce into the batter. Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes. Cool for 10 minutes. Remove the cake from the pan and peel away the parchment paper. Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling). Slice the pound cake and place on a serving platter. Warm the remaining caramel sauce over low heat. Drizzle the caramel sauce over the pound cake slices or serve alongside.

* I used Target's brand, it it tasted just fine.

I highly recommend you try this recipe, especially if you love peanut butter and caramel!  And who doesn't, right?

Sunday, January 30, 2011

Sunday Soup

 On cold Winter  weekends, when I have time to really cook, I love to make all different kinds of soup.  I used to make only chunky style soups, such as minestrone, vegetable, etc.  Over the years though, I have come to appreciate the simplicity of pureed soups.  If they are seasoned well, they can be just the right thing for a hearty lunch, or light dinner on a chilly day.


Just a few ingredients, and you have a delicious, gourmet soup!

My top three favorite pureed soups are white bean, butternut squash, and tomato.  Today I am sharing my recipe for what I like to call "Truly Italian Tomato Soup".  It's rich and creamy, and really easy to make.  My favorite time to make it is actually in Summer or early Fall, when I have an abundance of fresh tomatoes from my garden.  When I'm really thinking ahead, I throw some overripe tomaoes on a cookie sheet, freeze them, and store in a zip-lock bag.  These work perfectly for soups, stews, and sauce later in the year when garden-grown tomatoes are just a sweet memory.

For today's soup, I used canned roma tomatoes with basil and dried oregano, but in Summer, I use fresh tomatoes, with fresh basil and oregano from my garden.

These measurements can be tweaked, it won't make the soup any worse by not being exact.  If you're like me, you don't use measuring cups too much when cooking .

The addition of Mascarpone cheese at the end makes this soup really rich and creamy.  I am totally addicted to this stuff right now, it's good in pastas, cheese cake, and whipped with cream and sugar for a light dessert topping for fresh summer fruit.   If you want a lighter soup, add only half the mascarpone, you can even leave it out altogether, but it won't be quite as good.  Whipping cream or fat-free half and half can also be substituted.
Saute red onion and garlic in olive oil.

Add 2 cans whole, peeled,  roma tomatoes, salt, pepper, oregano, and 1 to 1 1/2 cups of chicken broth or vegetable broth if you want to keep it vegetarian..


Transfer soup to a large bowl, and puree  in blender or food processor in batches.
 I also suggest you make some of my yummy home-made croutons to go on top of your soup, you'll never buy store-bought again!  These are the same croutons I make for my home-made caesar salad.
Ingredients for croutons:  sourdough bread, fresh garlic,  Italian parsley, olive oil and butter (optional), parmesan cheese and a dash of salt (optional).

Cube the bread, add to bowl with cheese, garlic, parsley.  Melt butter, if using, and combine with olive oil.  Pour over bread and other ingredients.  Toss together well, adding more oil if bread looks dry.

Spread bread mixture on a cookie sheet, bake at 300-325 degrees for 10 minutes, remove pan and toss with metal spatula and bake for another 10 min. or so, depending on desired crispiness.
My kids visit the kitchen a whole lot when these are cooling on the stove, they are addictive!

Keep watch over these babies, otherwise they'll all be gone before your soups is done!

Truly Italian Tomato Soup
  • 1 - 2 Tbs. Olive Oil
  • 1 Large red onion, diced
  • 2-3 Cloves fresh garlic, chopped
  • 2 - 28oz. cans whole, peeled roma tomatoes w/ basil
  • 1 - 1 1/2 C. Organic Chicken or Vegetable Stock/Broth
  • 8 oz. container of Mascarpone Cheese
  • 2 tsp. course Kosher or Sea Salt
  • Fresh ground black pepper to taste
  • 1 tsp. dried oregano
 Saute onions and garlic in olive oil in large soup/stew pot, over med. heat.  Add both cans of tomatoes, and use a potato masher or knife to break up tomatoes into large chunks.  Add salt, pepper, oregano, and simmer for about 5 minutes.  Add chicken broth, cover, and bring to a boil.  Remove lid, reduce heat to a simmer and cook for 15-20 minutes.  Turn off heat, transfer mixture to a large bowl.  In batches (2 or 3), puree soup in blender.*   As you blend each batch, place it back into soup pot and return to a simmer.  At this point, you can add more broth if soup is too thick.  Add the mascarpone cheese and whisk in until nice and smooth.  Check for seasoning and add salt and pepper to taste if necessary.  Top with croutons, or serve with warm bread or grilled cheese.
* Important note - be careful to cover lid of blender tightly, covering with a kitchen towel and holding lid securely while blending.  Hot soup can literally be explosive, trust me, I've had tomato soup all over my kitchen before!

 
Delicious and healthy tomato soup, yum yum!



Saturday, January 22, 2011

I love these guys!

These guys I am referring to are Renato Poliafito and Matt Lewis, owners of the famed Baked Bakery in Brooklyn, NY and now Charleston, SC.  They are also the guys who have created my two favorite baking cookbooks.  You have seen me mention them before, and I HIGHLY recommend their cookbooks.  They will make you a ROCK STAR baker!

If it sounds like I'm gushing...well, I guess I am.  But, when every recipe you try out of a cookbook turns out deliciously amazing, what can a girl/wannabe baker, do???

I have tried several recipes out of their first book, Baked, New Frontiers in Baking, and they have all been wonderful!  So far, I've tried just one recipe out of their new book, Baked Explorations - Classic American Desserts Reinvented, and yep....awesome!  These boys really don't disappoint!

The cake I made from their new book, Oatmeal Chocolate Chip Cake,  shown below, was so yummy!  It's like an oatmeal, chocolate chip cookie, but made as a cake w/ cream cheese frosting to top it off!
I love their books, for making me look so good!  Someday, my dream is to visit one of their bakeries...

Getting all my ingredients together...

Oats and butter...mmmmmm, good!

Oats, butter, mixed w/ brown sugar, sugar, eggs
Chocolate chips and my handy little kitchen scale.
Result:  Oatmeal Chocolate Chip Cake!

Thursday, January 20, 2011

Something new

Part of what I wanted to do here on this blog, is share my experiences with new recipes.  Sometimes I'm sure I will find a recipe that I won't make again.  This might be one of those.  Not horrible by any means, but maybe a little rich for our tastes.

For a while now, probably since I saw the movie It's Complicated, I've wanted to make croque monsieur or croque madame.  Remember when Meryl whips it up for Steve, and how impressed he is? So, this past weekend, another experimentation.

The results?  Mixed...I liked it, although it is an encredibly rich dish, but my daughter says once is enough.

Now, keep in mind this dish is decadent.  It's basically a French version of an American ham and cheese sandwich, and for good measure, throw a fried egg on top.  Once again, as I often do, I did not follow one recipe in particular, but instead reviewed a few and improvised.  The recipe always calls for gruyere cheese, of the Swiss cheese family.  I found a cheese that was a said it was a "melange" of gruyere and white cheddar.  I like to buy things that I know I can use again, not just for one recipe and then wonder what to do with the leftovers.  I do consider myself a bit of a frugal gourment after all.

The flop part of this recipe for me was that I overcooked my eggs.  My intention was to leave them sunnyside up, rather than a full (flipped) fried egg, but this is where my daughter objected.  So, I flipped the egg, and let it sit a little too long while I was broiling the cheese/ham/sauce mixture and the eggs got a bit overdone.  I would have liked a runnier yolk.  Overall, it has a rich, creamy taste with a little tang from the dijon mustard that helps to cut through the richness of the bechamel sauce. My daughter still says she'll stick with Eggs Benedict.


The basic ingredients:  french bread, dijon mustard, ham, gruyere cheese, bechamel sauce, & eggs.
I am sharing with you two basic recipes I found on the Food Network site, to give you an idea of how this dish is made. Find them here and here.  By the way, the difference between croque monsieur and croque madame is the addition of the fried egg on top (madame). 

Making the bechamel sauce.



Toasting the bread.


Bread, ham, cheese sauce, more cheese, ready for the broiler...




After the broiling...




So, if you feel like transporting youself to a french bistro for brunch, give it a try...

Finished product!


Tuesday, January 18, 2011

Dinner Tonight

During the week, our meals are ususally pretty simple, many times eating leftovers.  After 8+ hours of work, and sometimes school meetings or events, it doesn't leave a lot of time to get too fancy.  The weekend is when I really get to experiment.

Saturday night I made something I remember my mom making occastionally growing up.  Polenta, basically a corn meal mush, considered Italian peasant food.  She always served it along with her homemade beef stew, but many people eat it with sausage and red sauce.  By adding some cheese and milk, this dish can really be a rich and delicious bed for any type of sauce or gravy.  My kids have never been a huge fan of polenta, which is the reason why I've only made it once before.  Since my youngest daughter and I have been cooking together a lot lately, she has been more open to trying new foods.

I didn't really follow the recipe I printed, word for word, as I wanted to reduce the serving size from the original 8-10 servings to 2-3.  I also found two recipes that both sounded good, so I made sort of a combination of these two recipes, find them here and here.

I served the polenta with pork tenderloin with a mushroom sauce, and fresh zucchini.  I like pork tenderloin, because it's nice and lean, and there are so many different ways to flavor it. It is reasonably priced and can be purchased in small pieces.   I love using my cast iron skillet for the pork, it gives it a nice sear on the outside, which really helps to seal in the juices and keep the meat nice and moist.  I have learned that the secret with pork, is to not overcook it, as it can easily dry out if you do.  I never use a recipe for a dish like this, just use what I have on hand and usually make it a little different every time. I like to "ad-lib" when I cook.

This time I had leeks on hand, so instead of the shallots I used last time, I used garlic and leaks, and in place of white wine, I used dry vermouth.  It gave it a nice rich, sweet flavor.  I always add a little tomato, either in paste form or just some chopped fresh tomato...just a little, I am not making a red sauce, but the addition of the tomato gives it another layer of flavor.  For the sauce, I also use chicken broth or chicken paste and water, if you don't have a container of broth already open.  Sometimes I'll add a touch of cornstarch (mixed in water or broth first), to very slightly thicken the sauce.  This is not something you have to do, a thin sauce will taste just as good.  I finish the whole thing off in the oven over the pork, while the meat finishes cooking and the sauce reduces.  I may have thickened the sauce too much this time, or mayble I just didn't have enough liquid to start with,  it reduced down a little more than I wanted, but the flavor was rich and delicious. By baking the whole thing in the oven, you really can't go wrong with the sauce, the flavor really intensifies.
I seasoned the tenderloin with salt, pepper & dried sage and seared it over high heat on all sides.


Sliced leaks and mushrooms (cremini & button), and chopped garlic add lots of flavor.

I sauteed the onions, tomato, garlic in olive oil, and I season with salt.

Then I added the mushrooms and a touch of butter.  I sauteed them in 2 batches, as Julia would say, "don't crowd the mushrooms!"

The final step, I added dry vermouth, chicken stock, (taste for additional salt), & pepper.  I let it a boil for just a couple minutes, then reduced the heat to a low simmer and added a little more butter to finish it off.

While you are making the sauce, the meat can be cooking in the oven on 375, once you add the sauce, lower heat to 350 and continue to cook until desired doneness, I like mine still a little pink inside.

I auteed some fresh zucchini in olive oil and fresh chopped garlic, seasoned with salt and pepper.
And finaly, I served it with creamy, cheesy polenta, yum yum!