pretty kitten's kitchen

Sloppy Sams

2012-02-16T07:00:00.000-08:00

In the past, I usually tried to incorporate at least two meatless meals per week in my menu planning, but lately I've been stepping it up. I find myself gravitating more and more toward vegetarian, meat-free, or almost-meat-free entrees for a variety of reasons. (Though I think one of the main ones might be that they don't require me to remember to thaw meat from the freezer. That's how ordering pizza usually happens.)

This is not to say that I have much intention of giving up meat entirely, and tofu and I will probably never get along. Never. There's just room in my diet for more variety!

I haven't had much experience with lentils until recently, due in large part to a story my father tells about a certain dinner at a friend's house where lentils were served and things ended badly -- I'll spare you the details. Then a couple of years ago, I stumbled upon a post from Skinny Bovine's Kitchen wherein lentils stood in for ground beef in Sloppy Joes, and I was intrigued. The de-beefed version was called Sloppy Sams, and I have been looking for the right opportunity to incorporate them into our dinner lineup. So I did, and I may never look back! They're fabulous!

If your interest is piqued, I really encourage you to give it a chance. You won't know what you're missing until you give it a try!

You can use your favorite Sloppy Joe recipe if you want (though, of course, I think the one I'm about to share is the best one around). This recipe makes a ton, but reheats beautifully, so I like to make a big old batch and freeze half for later. Lazy me love, love, loves having homemade meals in the freezer, and I like to make lazy me happy. You could also scale it down, if you like math and stuff...

Sloppy Sams
inspired by this and this, and especially this

Ingredients:
1 - 2 Tbsp. olive oil
1 c. onion, diced*
1 green pepper, diced*
5 cloves garlic, minced
2 carrots, grated*
2 Tbsp. tomato paste
2 Tbsp. brown sugar
1 tsp. ground mustard
3 tsp. chili powder
pinch red pepper flakes
1 1/2 c. ketchup
1 c. water
salt and pepper to taste4 c. cooked lentils (I used brown/regular)

*The idea here is to make the veggies roughly the same size as the cooked lentils so that everything blends nicely in the bun and there are no jarringly large pieces. (But don't stress out about it.)

Directions:
In a large skillet or saucepan, heat oil over medium-high heat. Toss in onion, green pepper, garlic, and carrot. Season with salt and pepper, and sautée until onions are tender and translucent. Stir in tomato paste, and cook and stir for a minute or so to liven up the tomato flavor. Meanwhile, combine brown sugar, ground mustard, chili powder, red pepper flakes, and ketchup. Stir into the pot after the tomato paste. Add in water and lentils and let simmer 15 minutes. Serve on your favorite buns (I love the brioche ones from TJs, partly because they're so gosh darn gorgeous!) with a sprinkle of cheddar cheese, if you you like. (And I like. Oh, yes, I like very much.)

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3 Ingredient Cake Mix Cookies

2012-02-08T18:02:00.000-08:00

My husband just took the baby on a run to the store -- their first-ever outing without me. Which means that I have the house to myself for the first time since the baby was born... Eight months ago today... and with this time, I'm, um, blogging... ?

Instead of pondering the many things that are probably very wrong with this scenario, I'll do what I set out to do, which is to share with you the easiest cookie recipe in the whole world ever. It's true.

Oh crap! They're back already! (I guess I should have paid less attention to the Food Network and more to the task at hand! Curse you, Rachael Ray!) But to drive home my point, in the short time that my husband was gone, I would have had ample time to whip up a batch of these cookies from start to finish.

It goes like this:

Preheat the oven to 375º, and grab a box of cake mix. Any flavor you like/have around from that case-lot sale/moment of weakness in the baking aisle. (I happened to have Red Velvet, because I needed to fill my yearly red food dye requirements in one sitting.) Dump the mix into a bowl/the bowl of your mixer.

Add to that 2 eggs and 1/3 c. canola or vegetable oil. Mix until thoroughly combined.

Line two cookie sheets with parchment paper and scoop cookies onto them using a 1" scoop, or roll the dough into 1" balls. Take your little hand and flatten each one slightly. Now, put the baking sheets in your preheated oven and cook for 8 to 10 minutes, or until the tops look kind of dry and crackly.

Let cool on sheets for a minute or two before transferring to wire racks to cool completely.

Yum!

These make great sandwich cookies, too, if you happen to also have a container of store-bought frosting, or a hankering to make some from scratch.

PS: Let's throw a little party to commemorate my 100th post! Hooray face!

{Vegetarian} Smoky Crock Pot Pumpkin Chili

2012-02-03T09:42:00.000-08:00

I'll be honest in admitting that we don't watch the Superbowl in our house. (In fact, I had to Google to find out what teams were playing. But I am unashamed.) I don't even care for the ads. But everyone likes football food, particularly chili.

There's something about chili that warms your heart. It's so hearty and filling and wholesome; this recipe, in particular!

On top of being vegetarian (vegan, if you skip the cheese and sour cream, but I'm sorry I can't do that, Dave) it's chock full of smoky flavor. That's the smoked paprika working, so don't substitute regular paprika or you'll miss out big time. (I got a big, but not too big, bottle of it for about $3.50 at Costco.) The pumpkin flavor isn't pronounced, but it's there, and the texture of it adds to the meaty feel of the chili -- I didn't miss the meat at all, and that's saying something.

The slow cooker is a natural choice for casual gatherings because it allows you to have hot food available at any given moment without having to babysit the stove. But you could just as easily do this on the stovetop, if you like.

So, here's my Superbowl offering. I hope you love it as much as we did!

We're not Giants fans, but I did happen to have this New York mug hanging around, so I thought I'd use it. Don't let that deter you if you're a Patriots fan. We're like Switzerland up in here.

Smoky Crock Pot Pumpkin Chili
adapted from The Ordinary Vegetarian and (never home)maker

Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped (about 1 c. total)
1 Tbsp. tomato paste
3 cloves garlic, minced
1 1/2 Tbsp. smoked paprika
3 tsp. chili powder
1 tsp. oregano
1/2 tsp. dried rubbed sage
1/8 - 1/4 tsp. cayenne pepper
1 c. vegetable broth/stock
2 c. pumpkin puree
1, 15 oz. can kidney beans, drained and rinsed
1, 15 oz. can black beans, drained and rinsed
1, 28 oz. can crushed tomatoes (or whole tomatoes that you crush yourself)
1 c. frozen corn, or 1, 15 oz. can of corn, drained and rinsed
salt and pepper to taste

Directions:
In a medium saucepan, heat oil over medium-high heat. Add onion and sautee until softened and translucent. Drop in tomato paste and stir around for a minute to liven it up. Add garlic and spices, stirring and cooking to heat them up, then stir in broth/stock. Transfer this mixture to crock pot and add remaining ingredients. Let cook on low for 6 hours or so. Serve with sour cream, shredded cheese, and sliced scallions (or whatever fixings you like best).

Easy Baked Brown Rice

2012-01-30T07:00:00.000-08:00

Perhaps you've already read my post about Life-Changing Baked Rice, and if you have, you'll know that I have struggled to make good rice (with or without a rice maker, thank you very much).

That method is truly the best ever. Seriously, I've never had bad rice since. But it's only good for white rice. (We like jasmine rice, in particular.)

If you're looking to make the switch over to brown rice as part of your healthy goals this year, here's another simple, fool-proof method

Happy rice to you, my friends!

Baked Brown Rice
via Alton Brown

Ingredients:
1 1/2 c. brown rice
2 1/2 c. water or stock
1 Tbsp. butter or oil
1 tsp. kosher salt

Directions:
Preheat oven to 375º. In a small saucepan, bring water and butter to a boil. Meanwhile, measure your rice into an 8"x8" glass baking dish. Pour in boiling liquid, stir a bit, and cover quickly with aluminum foil. Bake in preheated oven for one hour. When done, fluff with a fork and serve! Easy peasy!

Makes about 4 c. cooked rice.

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Grandma Zina's Nutmeg Feather Cake

2012-01-24T07:00:00.000-08:00

Since we recently moved away from family, I've been missing celebrating birthdays with our loved ones. It's not the same if you don't get some cake!

So I decided to bake a cake each month in honor of the birthdays we're missing. I've got some good ones coming, and I'm so excited to share some of my favorite cakes with you, as well as some new ones I'm dying to try out!

This recipe is my grandmother's, though I don't think she ever made it for me. I dug this recipe out of my mom's recipe box one day because I was fascinated by the name. It just sounds so dainty! And it kind of is, but it's dainty in a delightfully modern way, which I love. The crumb is tight, but feather light. Nutmeg is the star here, which is unexpected but so, so delicious. I think this is the perfect winter white cake, with just enough spice for January -- though it's great any time of year -- but not so much spice that it screams "holiday".

My newest love, though, is this whipped cream cream cheese frosting via Not So Humble Pie, which is so light and dreamy. Oh my. It's what I always dreamed cream cheese frosting could be. Plus, it's ridiculously easy.

So, Happy Birthday, my January peeps! I enjoyed every bite of the birthday cake I made for you. :)

Nutmeg Feather Cake

Ingredients:
1/4 c. butter, softened
1/4 c. shortening
1 1/2 c. sugar
3 eggs, at room temperature
2 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. nutmeg
1 c. buttermilk
1 tsp. vanilla

Directions:
Cream together butter, shortening, and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Sift together dry ingredients three times, and add vanilla to buttermilk. Add sifted dry ingredients alternately with buttermilk, starting and ending with the buttermilk.

Distribute batter evenly between two 9" cake pans and bake at 350º for 25 minutes, or until center of cake springs back when touched lightly.

Let cool completely before frosting with Whipped Cream Cream Cheese Frosting. Garnish with a sprinkle of nutmeg.

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Dark Chocolate Nutella

2012-01-20T07:00:00.000-08:00

Nutella madness is everywhere, and I must admit that I'm not immune. I love Nutella and that's no joke! But I will also add that I think the original is a tad too sweet for even my sweet tooth. And since there is no shortage of homemade Nutella recipes to be found, I thought I would try my hand at making some for myself, only darker and edgier... Or maybe just darker and less sweet.

Happily, this recipe (which I found here) requires only a handful of ingredients -- literally 5, plus an optional pinch of salt -- and comes pretty darn close to the original.

A couple of caveats, though: You will need a food processor. I cannot imagine attempting this without one. And if you can find hazelnuts that have already been skinned, get them. Skinning hazelnuts is a major pain in the derrier, and should be avoided if at all possible.

If you need a good tutorial on skinning hazelnuts, head over here. I toasted my nuts on the stovetop and shook them around/rubbed them together in a paper bag until most (read: 50% or so because I didn't have the patience to concern myself with removing more) of the skins had fallen off. The more skin you can remove, the smoother your finished product will be.

And while the addition of a pinch of salt is optional, I do recommend it. Particularly sea salt, which really brings out awesomeness in dark chocolate.

Dark Chocolate Nutella

Ingredients:
7 oz. (about 1 2/3 c.) hazelnuts, toasted and skinned as well as possible
9 oz. dark chocolate (I used 72% cacao)
1, 14 oz. can sweetened condensed milk
a pinch of sea salt, optional
evaporated milk (I used fat free)

Directions:
Once your hazelnuts have been toasted, skinned, and cooled, toss them in your food processor and process them until they turn into a paste that resembles peanut butter. This will take a while, and may require you to stop and scrape the sides of your bowl a time or two.

Meanwhile, melt your chocolate in the microwave for 30 second intervals, stirring after each, until smooth and shiny. Add to that your sweetened condensed milk and sea salt, if desired, and mix thoroughly. Then mix in your hazelnut butter.

At this point, the mixture will be quite thick. That's where the evaporated milk comes in. Stir in milk* a little at a time until you get the consistency you like, then add a bit more, because it will thicken more as it cools. I did this in my food processor to ensure that things were nice and smooth, but you certainly don't have to. I used about half of a 12 oz. can of evaporated milk.

*Your milk should be room temp. or warmer. Cold milk will cause your chocolate mixture to seize up, and that's no good.

While it's still warm, pour into airtight containers. Once cool, you should store it in the fridge and remove it a couple of minutes before you want to spread it so it has a chance to soften up.

This made about 4 cups, so there's plenty to share with the lucky beneficiary of your choice!

That's the money shot right there.

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Copycat: Noodles & Co.-esque Truffle Mac

2012-01-16T07:00:00.001-08:00

Did you know that this post for Noodles & Co.-esque Mac & Cheese is BY FAR the most popular thing I've put forth into the interwebs? It's true! Someday soon I hope to revise that recipe and take a decent photo for it, but until then, here's a similar post, with a similarly terrible photo. :)

Now that I'm a mom, I'm pretty much a total hermit. I don't go out to eat much, and if I do I look for places that have a drive-through so I don't have to get myself and the wee bairn (read: baby) out of the car. So my trips to Noodles have been much less frequent. I did try valiantly to get in there, though, when they introduced their "Grown-Up Mac & Cheese" a while back, with varieties like Bacon Cheeseburger, Chili Mac, and Truffle Mac.

One Saturday, while the hubs, baby, and I were out and about, we stopped by to try it. I was SO excited. But, alas, they said that the truffle sauce wasn't ready and wouldn't be ready for at least 20 minutes. Let me tell you how much that wasn't going to happen: a lot. It wasn't going to happen quite a bit, because we were coming up on nap time, and you do not mess with nap time.

So I missed the Truffle Mac.

My mom, however, did not miss it, and told me over and over how fantastic it was. She didn't know she was rubbing it in my face, so I forgive her. {stifled whimper} And she also gave me a bottle of white truffle oil for Christmas -- probably for the sole purpose of having me recreate it.

So recreate I did.

Using the original copycat recipe for Noodles Mac & Cheese, I tweaked it by adding sauteed crimini mushrooms, toasted panko breadcrumbs, parmesan cheese, and, of course, truffle oil. It was delicious! And tasters who were lucky enough to taste the original from Noodles told me it was dead on. (Score!)

So, give it a try sometime. I bet you'll love it, too!

(A note, I started writing this post a long while ago, and I did hear that they brought "Grown-Up Mac" back recently, so I made my husband go out and get it for me, but it was all wrong: burned mushrooms, no breadcrumbs... I still maintain that I haven't had proper Noodles Truffle Mac. Or if that's it, then this is WAY better.)

Noodles & Co.-esque Truffle Mac

Ingredients:

1 lb. elbow macaroni
1/4 c. + 2 Tbsp. butter, divided
1/4 c. flour
2 1/2 c. milk
1/4 c. cream
1 c. shredded cheddar-jack cheese blend
1/4 c. grated parmesan cheese, plus more for garnish
3/4 tsp. - 1 tsp. white truffle oil
salt and pepper to taste
2 c. sliced cimini mushrooms
1 c. panko breadcrumbs
fresh parsley, finely chopped

Directions:

Cook pasta according to package directions, drain well.

In a large saucepan, melt 1/4 c. butter over medium heat. Add flour and stir to combine well. Let cook and bubble 1 minute or so, or until mixture smells toasty. Add a pinch of salt and a dash of pepper. (A quick note about roux-making: I like to start with a wooden spoon, then switch to a whisk when I add liquid.) Whisk vigorously as you add the milk. Turn heat up to medium-high, and cook, stirring frequently, until just thick enough to lightly coat the back of a spoon. (I mean it. Don't let it thicken too much.) Add more milk if it gets too thick.

While this is happening, sautee mushrooms in 1 Tbsp. of butter (or oil, if you like), and likewise toast the breadcrumbs over low heat, in 1 Tbsp. of melted butter, until golden. Set aside.

Remove sauce mixture from heat and add cheeses, cream, and truffle oil. Stir until cheese is melted and incorporated. Taste and add salt and pepper as desired.

When ready to serve, ladle some sauce in the bottom of your bowl. Spoon in pasta, then top with more sauce, mushrooms, breadcrumbs, parsley, and more parmesan. Drizzle a little more truffle oil on each serving, if you're so inclined, to up the fancy-schmancy factor.

Enjoy!

Baked Chicken Fingers with Avocado Dipping Sauce

2011-12-26T19:30:00.000-08:00

Anyone else in some sort of major post-Christmas exhaustion haze? I'm so tired, I don't even have the brainpower to say much more than that this recipe is great. (I feel like I write that every time I post a recipe, but that doesn't make it untrue. That just makes me unable to think of more interesting things to say. Largely because motherhood and sleep-deprivation have liquefied my brain cells.)

If you want something easy because you're pooped (as I am), give this a try. And if you want something healthy because you've eaten so much rich holiday food, give this a try. And if you want something quick, give this a try -- because everyone wants something quick, let's face it. As an added bonus, it's a picky-kid/husband pleaser, too!

The chicken fingers are simple -- pretty basic, but ever so satisfying. The dipping sauce may look and sound a bit like guacamole, but it's not at all the same. I know because I don't really like guacamole and I like this sauce. A lot. A salad would probably round this out to make it a real meal, but I'm too lazy to rip open a bag of salad and drizzle on some bottled dressing. It's just too much effort today. :)

And you could easily cut the chicken into smaller pieces to make chicken nuggets, just check them after 12-15 minutes or so to be sure the chicken doesn't overcook.

Baked Chicken Fingers

Ingredients:
1 1/4 lb. chicken tenders (or regular old chicken breast sliced into 1/2" strips)
2/3 c. plain bread crumbs
2 tsp. Lawry's season salt (if you don't have Lawry's around the house, you can substitute 3/4 tsp. garlic powder, 3/4 tsp. onion powder, and 1/2 tsp. kosher salt)
1 tsp. oregano
1 tsp. thyme
1/2 tsp. paprika
1/2 tsp. black pepper
cooking spray

Directions:
Preheat oven to 400º. Coat baking sheet with cooking spray and set aside. In a large ziplock bag, combine bread crumbs and spices. Toss in chicken tenders a few at a time and shake to coat. Space the chicken out evenly on the baking sheet and spray liberally with cooking spray. Bake for about 20 minutes, or until chicken is cooked through.

Avocado Dipping Sauce

Ingredients:
2 medium, ripe avocados
2 Tbsp. sour cream (we use reduced fat/light, but any kind will do)
1 clove garlic, minced
1 tsp. lemon juice (I just use the stuff in the bottle)
salt and pepper to taste

Directions:
Mash all ingredients together in a small bowl until smooth.

Key Lime Muddy Buddies

2011-12-20T21:21:00.000-08:00

My parents are in town for Christmas! And I am in seventh heaven.
It's fabulous to have them here to share the daily joys of my little boy growing up SO FAST! It's fabulous to have someone to hand him off to when I have to go to the bathroom! And it's fabulous to have some extra time (and both hands at my disposal) to try some recipes I've been thinking up.

Inspired by this post at Smashed Peas and Carrots, and by virtue of the fact that I happened upon some marvelous key limes at my local market, and also by virtue of the fact that I loves me some key lime pie, I made...

Key Lime Muddy Buddies!

And they are every bit as awesome as I hoped they would be. My mom raved that they taste exactly like key lime pie, and I agree. And if you like coconut, it would be a fabulous addition here.

Key Lime Muddy Buddies

Ingredients:
8 c. Rice Chex cereal

1 1/4 c. white chocolate chips

1/4 c. (1/2 stick) butter

1 tsp. lime zest

2 Tbsp. lime juice

1/4 c. sweetened, shredded coconut (optional)

2 cups powdered sugar

Directions:

Get a giant mixing bowl, and measure out cereal. Set aside. Combine white chocolate, butter, zest, and lime juice in a 1 qt. microwaveable bowl, and microwave on high for 30 seconds. Stir. Continue microwaving in 30 second intervals until chocolate is melted and mixture can be stirred smooth. (It will look scary. Just go with it.) Pour over cereal and toss to coat thoroughly. If you're going to add coconut, add it now -- it will stick to the chocolate mixture. Put one cup powdered sugar in each of two gallon-size ziplock bags. Divide the cereal mixture between the two bags, and shake, shake, shake! (An assistant comes in handy, if you can find one.) Let cool, and eat!

Easy, Soft Caramels

2011-12-12T16:39:00.000-08:00

If you're still at a loss as to what to whip up to give to neighbors or coworkers, consider giving these a try. Even if you have no experience in making candy, be not afraid, because these are seriously easy. Seriously.

Every Christmas, my mother-in-law makes the most delicious caramels. They're so light and soft and perfect! I always eat too many and find extra reasons to hover around the bowl on top of the piano.

We're far away from my in-laws this year, so I'm missing them! And I'm missing those caramels. So I whipped some up.

I don't know how my mother-in-law makes hers so light -- mine weren't so light in color, but they were heavenly all the same. If you like your caramels firmer, you can omit the cream at the end.

Just don't eat them all by yourself. Don't ask me how I know...
er... yeah.

Easy, Soft Caramels

Ingredient
1 c. butter
1, 16 oz. (one pound) light brown sugar
1 c. light corn syrup
2 c. half & half
1 tsp.vanilla
1/4 c. heavy cream

Directions
Line 8x8" pan with parchment paper and set aside. In large saucepan, melt butter over low heat. Add brown sugar, corn syrup, and half & half and mix well. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat to medium, and continue boiling, stirring mixture frequently until it reaches 240º when tested with a candy thermometer. Remove from heat and stir in vanilla and cream. Quickly (and carefully) pour into prepared pan and allow to cool. When cool, use a sharp knife to cut into uniform squares and wrap each in waxed paper or parchment paper.
Store at room temperature for up to one week, if they last that long. :)

Chubby Hubby Bars

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

**Update: I gave these to my neighbor as a thank you for his help in raking our leaves, and he approached me the other day to say that he would pay me to make them again! They have powers, I'm telling you!

I'll post these, but I'm going to do you the service of recommending that you not make them. They might be evil. I'm not sure what Pandora's box I've opened by making these in the first place... and I'm frightened.

Not really.

But kinda.

If you've never had Ben & Jerry's Chubby Hubby Ice Cream, let me break it down for you: vanilla malt ice cream with chocolate-covered, peanut-butter-filled pretzels, plus fudge and caramel swirls. Delish!

I saw a recipe for Chubby Hubby Bars at Cookies & Cups (via Pinterest, of course) and thought I'd put my own spin on it. I took a couple of shortcuts, but I'm really pleased with the results!

These are a delightful combination of crunchy, gooey, salty, and sweet -- a perfect addition to your holiday cookie plate. The neighbors will LOVE them!

Chubby Hubby Bars

Not pictured: prepared sugar cookie dough, cream

Ingredients:
1, 16.5 oz. log prepared sugar cookie dough (I used Pillsbury)
1 Tbsp. malted milk powder
8 oz. mini peanut butter cups (or several regular ones broken up)
1/2 c. roughly-chopped pretzels (I found PB-filled ones at Trader Joes!)
1, 14 oz. bag of caramels
1 Tbsp. water or milk
1, 11 oz. bag milk chocolate chips
1/4 c. cream (optional)

Directions:
Line an 8x8" pan with parchment paper and preheat oven to 350º. Gently mix malted milk powder, peanut butter cups, and pretzels into the cookie dough and press into pan. Bake for 20 minutes, or until edges begin to brown slightly.
In a microwave-safe bowl, combine (unwrapped) caramels with 1 Tbsp. water or milk and microwave in one-minute intervals until melted and smooth. Pour over cookie mixture.
Let this cool several hours or overnight. Once cooled, melt chocolate chips (and cream, if desired) in microwave, stirring every 30 seconds or so until shiny and smooth. Pour this over top of the caramel. Put in the fridge to cool, then cut into squares.

Nom!

Tips & Tricks: Beurre Manié

2011-12-05T19:01:00.001-08:00

This is, possibly, one of my favorite tricks ever. I'm not really sure why, but I love having it in my back pocket.

So, what exactly is "beurre manié"? Well, it's French; French for "kneaded butter". Traditionally, it's a thickener, much like a roux, but it's added near the end of the cooking process. I make it up and keep it on hand to make my roux (rouxs? Darn the French and their complicated plurals! -- complicated language in general, really...) in a jiffy with no measuring.

Want to make some?

Take a 1/2 c. softened butter (one stick) and mix it briefly but thoroughly l with 1/2 c. flour to make a loose dough or paste. Scrape this mixture onto some plastic wrap, roll into a uniform log, and place in the fridge to firm up. Once firm, cut into 8 equal pieces (easily achieved by cutting in half, cutting the halves in half, and then cutting those quarters in half). Each slice will give you 1 Tbsp. of flour and 1 Tbsp. of butter with which to start your white sauce or gravy.

I stick mine in a ziplock bag and store it in the freezer, then pull out as many as I'll need for a recipe. So, if my recipe asks for 3 Tbsp. butter and 3 Tbsp. flour to make a roux, I toss three pats of beurre manié in there and continue exactly as I would if I had measured out the ingredients individually -- cook until golden and no longer floury-smelling, add liquid, etc.

And if you find your sauce isn't thickening, as I sometimes do, throw in another pat and watch the magic happen -- no clumps, guaranteed! (Be forewarned, though, that this may result in a slightly floury taste, since the flour wasn't cooked.)

This also has great potential to help out a slow-cooker dish that didn't thicken up as much as desired.

Give it a try!

Chocolate Shots

2011-12-03T19:56:00.001-08:00

I love traditions. I mean, I REALLY love traditions. I can get a little dogmatic about it sometimes -- just ask my mom.

For example, my family traditionally has cinnamon rolls and hot chocolate for breakfast on Christmas morning. One year, my mom decided to change it up. She spent, I don't even know how much time, procuring a special pan and making aebleskivers. I remember pitching an absolute fit. Looking back on it, I'm mortified to think I acted like such a spoiled brat! (Sorry, again, Mom!)

When I got married, I really should have come with a warning label about my dogged adherence to traditions. But so far, there have been very few fireworks between my husband and myself regarding holiday traditions. I've been eager to forge new ones with him, and I'm eager to see how they progress as our family grows.

One tradition my husband and I have around Christmas is Chocolate Shots. The day after Thanksgiving, we haul out the Christmas decorations, put up the tree, and end the day with Chocolate Shots.

You may not be familiar with this procedure, so let me walk you through it:

You start with hot chocolate. {We like to use the Cocomotion because it's awesome. :)}

Cocomotion in action!

HoCho, ready for business

Choose a wide-mouthed mug, if you have one available.

Next, you prep the cookies. We like to use Tim Tams, which are originally from Australia (but now widely available in the regular grocery store) -- in fact, this same technique is called a Tim Tam Slam, according to my husband's Australian buddy -- but any chocolate-covered cookie will do. Chocolate-covered Oreos (or Joe Joes, if you're lucky enough to have a Trader Joe's nearby) do nicely as well. (I think I was originally taught with Keebler Grasshopper cookies.) Pick a specimen without bare spots in the chocolate coating. You'll want complete coverage.

Take a two small bites out of the cookie, one on the top, and one on the bottom, or, in the case of the Tim Tam, one out of one corner on the top, and one out of the corner diagonal to it on the bottom. (See figure A.)

Figure A

Chocolate-covered Joe Joe! YUM!

Now, dip one bitten end of your cookie into the hot chocolate, so that the part with the bite out of it is completely submerged. Keep it in the hot cocoa, and put your mouth around the other bitten end. Treat it like a straw and suck the hot chocolate up through the cookie. When you feel the hot cocoa reach your tongue, quickly pop the whole cookie in your mouth.

What happens now is magic! The whole cookie literally disintegrates and melts in your mouth, because it's full of hot chocolate melty-ness. {Insert Hallelujah Chorus Here}

I really cannot describe the awesomeness, so you'll have to try it for yourself. Please say you will! You might just love it enough to make it one of your traditions as well!

I'd love to hear about your holiday traditions. Leave a comment!

The Post-Thanksgiving Post

2011-11-30T19:45:00.001-08:00

(This is a little late in the game, I know. But hey, I have a 6-month-old and I'm generally lazy, so basically we're lucky I'm getting around to this before Christmas.)

Still wondering what to do with your Thanksgiving leftovers? If you still have some lingering around, read on.

My mother, bless her, used to make this "everbody-in-the-pool"-style casserole that I have always hated. (Sorry, Mom, but you know it's true.) So I'm usually on the hunt for fun ways to use up leftover turkey. Here are a couple of my favorite ideas, no real recipes required:

Turkey French Dip Sandwiches

1. Inspired by this recipe from Kelsey's Essentials, I made a riff on the traditional French Dip sandwich.

Directions: If you have leftover drippings, heat them up over low heat with a bay leaf and a few peppercorns. No drippings left? No prob, just use turkey or chicken stock instead. Toss in leftover turkey (thinly sliced breast meat is my favorite, but whatever you have will do) and heat with the broth until warmed through. Give the jus a taste and add salt (or not) to taste. Now grab some rolls or buns and some provalone cheese. (Or gruyere, if you've got it, but who has gruyere just lying around? Not I.) If the mood strikes you, feel free to slap the cheese on the rolls and stick them under the broiler until bubbly. Fill the cheesed-up rolled with warm turkey, and fill a ramekin with the jus (do your best to avoid the peppercorns -- don't ask me how I know). You know what to do from here: dunk, devour, repeat!

Thanksgiving Bundles

It's Thanksgiving dinner all wrapped up in a tidy package!

2. Years ago, my best friend, Angie, told me about her favorite meal made by her mom, "Chicken Bundles". The basic idea was that you combined cooked, cubed chicken with cream cheese and some other stuff, stick it in crescent roll dough and bake it up. If you look around at recipes on Pinterest, you'll probably notice that crescent-roll-enrobed dishes are all over the place. Here's my holiday-themed take.

Directions: Preheat the oven to 375º, and get out a sheet pan. Cut leftover turkey into small cubes and grab your leftover stuffing, gravy and cranberry sauce, if you like. Release the crescent dough from its cardboard prison and unfurl it. There are typically 8 triangles in each package, but we're going to pinch every two of them together to form 4 rectangles, got it? Good. Layer in your leftovers in whatever order pleases you; I put down some cranberry sauce, then some stuffing, then turkey and a little gravy for moisture. Then gather up the corners of your rectangle and pinch them together, then pinch together the sides to make a tidy little packet (or bundle, if you will) and transfer to the sheet pan we discussed earlier. Stick them in the oven for 15 minutes or so, or until golden brown. While that's going on, heat up more leftover gravy -- it's for on top. Serve up your Thanksgiving Bundles on a bed of leftover mashed potatoes, smothered in gravy. And if you have some, a side of leftover green bean casserole would round things out nicely.

Some other standbys: Turkey Noodle Soup, Turkey Pot Pie, Turkey Tetrazzini, Turkey Sandwiches, etc.

Just don't ask me what to do with your leftover yams, because... yuck.

Happy leftovering!

Easiest Ever PB Chocolate Chip Cookies

2011-11-15T07:00:00.000-08:00

I've noticed that the words "easy" and "quick" are creeping into my recipe repertoire more and more. It makes me feel like I'm living in an issue of Real Simple magazine. (Except if I was, my house would be much more organized...) But anyway, there's nothing really wrong with that, and it's making me feel like less of a loser when I can put dinner and/or treats on the table and not have my husband pick something up or order delivery.

I love that these cookies are both of those things (quick and easy, in case I lost you somewhere along the way), plus ridiculously tasty. And versatile, I'm thinking.

I found this via Pinterest (like most of the awesome things out there right now) at The Girl Who Ate Everything. The only change I've made is to use dark chocolate chips in place of the milk chocolate ones she calls for. (That way it reminds me of Trader Joe's Dark Chocolate PB Cups!)

There are 5 ingredients (yup, that's it), no flour, no creaming... Have I sold you on this yet?

Easiest Ever PB Chocolate Chip Cookies

Ingredients:
1 c. brown sugar
1 egg
1 c. creamy peanut butter
1 tsp. baking soda
1/2 c. chocolate chips

Directions:
Dump all ingredients in a mixing bowl and mix until well combined. Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 350º for 9 minutes. Let cool on pan for a minute or two before transferring to wire rack to cool completely. Devour.

If you'd like to guild the lily a bit (and sometimes I do), you can add a splash of vanilla (say 1/2 tsp.) and/or mix in some pretzel pieces (Oh, yes. I went there.) And a sprinkle of sea salt on top wouldn't be a bad idea at all.

With pretzel pieces!

I may also try it with dark chocolate covered raisins in place of the chocolate chips -- if you added the pretzels as well, these could be very trail mix. Love it!

Anyway...

This recipe has clearly sparked some creativity in me. Give it a try and see if it does the same for you!

PSA: Two Ingredient Eggnog Ice Cream

2011-11-14T09:57:00.001-08:00

I'm not a big fan of eggnog, but if YOU are, head over to The Busy Bean and check out my friend, Colleen's, latest post. You won't be disappointed. :)

In other news: I have a new recipe to share with you tomorrow. Don't forget to check back!

Pantry Meals: Easy Polenta Parmesan

2011-11-11T07:00:00.000-08:00

I've always found it kind of funny that things like Chicken Parmesan sometimes don't even have Parmesan cheese in them at all, or if they do, it's certainly not the star. Why is that?

Don't get me wrong. I love me some gooey mozzarella or provalone, I just don't get what's with the misnomer.

Misnomed or not, I love this dish I discovered years ago via a Robin Miller cookbook my mother had lying around. I think my favorite part about it is that I can always have the ingredients on hand -- and there are really only three ingredients. I mean, this is barely even a recipe!

As a bonus, it's vegetarian. I like to step away from the meat at least a couple of nights a week, so this is perfect. And if you're not familiar with polenta, this is a great, simple introduction -- it's soft and satisfying and hearty without being heavy.

I can bang this out on nights when thinking about dinner exhausts me (and since the arrival of our little man, this is a state in which I find myself frequently). It comes together in roughly 10 minutes, making it a great thing to have in your back pocket during the crazy holiday season, when time and energy are at a premium.

Polenta Parmesan

Ingredients:
Prepared polenta, plain or in the flavor of your choice (you can usually find this in the produce section of the grocery store -- if not there, then try the pasta aisle)
Your favorite jarred marinara sauce
Shredded mozzarella cheese (or an Italian cheese blend)
Olive oil
Salt and pepper to taste

Directions:
Slice polenta into 1/2" discs. Drizzle a generous amount of olive oil into a frying pan, and set over medium-high heat. Season discs with salt and pepper and set in pan. Let toast for a minute or two until the gets a little color, then flip and let toast on the other side.

Transfer toasted polenta into greased baking dish in one layer. Top each one with a spoonful of marinara. Sprinkle with cheese, and set under the broiler until cheese is browned and bubbly.

OR You can skip the step of toasting the polenta if you like, but in that case I would bake it at 350º for about 20 -30 minutes to warm the polenta through. It's good either way. If you broil it, it's done a bit faster but you use more dishes. If you bake it, it takes a bit longer, but is less work. Only YOU can decide which method will work best for you -- and/or prevent forest fires.

Serve with steamed broccoli or a salad.

Plum Buckle

2011-11-08T20:26:00.002-08:00

Crisps, cobblers, buckles, grunts, pan dowdies, brown bettys -- some desserts are endearing by virtue of their names alone! But this particular dessert has a very special place in my heart, as it is an old family recipe.

My mother used to transform the tart plums that grew on the tree in our yard by baking them up in this delicious cakey confection. And when she would make it in the dutch oven... Good. Gravy. It's marvelous!

Despite the fact that these are quite possibly the worst pictures to accompany a post on this site, I still think it would be well worth your while to give this recipe a try.

Plum Buckle

Ingredients
Batter:
2/3 c. butter, softened
1 1/2 c. sugar
2 tsp. vanilla
2 eggs
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
2 c. milk
7 c. sliced red plums -- the tarter (more tart?) the better, in my opinion

Topping:
1 c. sugar
1/2 c. butter
1/4 c. flour
1 tsp. cinnamon

Directions:
For batter, cream together butter and sugar. Add vanilla and eggs and mix until well combined. In a separate bowl, toss together flour, baking powder, and salt. Add dry ingredients to butter mixture alternately with the milk until everyone's in the pool.

For topping, cut together all ingredients (with a fork or pastry cutter) until well combined.

Place plums in bottom of greased 9 x 13 baking dish. Cover with batter mixture. Drop topping by teaspoons over the top. Bake at 350º for 45 to 50 minutes, or until toothpick inserted in center comes out clean.

Serve warm -- and don't forget the vanilla ice cream! :)

Moving house

2011-09-30T07:00:00.000-07:00

{source}

So, do me a quick favor:

Click on my blog header.
Now back to me.
Now take a gander at your address bar.
Now BACK to me.
What do you see there?
It's my new URL -- www.prettykittenskitchen.com!

As my husband, the wee man cub and I are moving from Utah to Oregon this weekend, it seemed appropriate for my little blog to move house, too! So here we are, all settled. (I cannot tell you how much I wish physically moving house was this simple...)

If you want to update your bookmarks, please do! If you don't care, I'm told that my old URL should automatically redirect. (Please let me know if it doesn't! Though, come to think of it, if it doesn't redirect, you probably won't make it to this new site, and therefore won't see this post... So... yeah.)

Once we have our household unpacked, I hope to get back to posting more regularly. Man has it ever been a crazy year! I'm excited to get back on track!

See you soon, friends!

Kristyn

Frozen Treats to Try

2011-08-24T09:02:00.001-07:00

Hurry! The summer's almost over! Grab your ice cream machine and get cracking on those ice cream recipes you've been dying to try. Because the interwebs are full of them, and every time you see a new one your mouth waters and you can't. stop. thinking. about. ICE CREAM!

What's that you say? You don't have an ice cream maker?

Oh.

Me neither.

Awkward...

But I have the solution: Give one of these easy recipes a try -- no fancy schmancy machinery required!

1. Peanut Butter Oreo Ice Cream Pie from Kevin & Amanda

I think the name says it all. I see no possibility of this not being awesome.

2. Frozen Banana Split Squares from Our Best Bites

I've become a little obsessed with banana splits in the past year or so, so this simple dessert has my name written all over it. Plus, I can think of a hundred ways to change this up.

3. Frozen Eton Mess from Seven Spoons

Eton Mess is described as berries and cream over meringue cookies. {Yes please!} This recipe adds some tangy lemon curd and transforms Eton Mess into a delightfully icy confection. I've been wanting to try this dessert for while now.

Any easy icy treats you're swooning over this summer? Leave a comment!

Speaking of...

2011-08-17T20:22:00.000-07:00

My last post was about the trend of food trucks. And while we're on the subject, I have to ask:

Am I the only person who is sick to death of the cupcake fad?

Please say no!

Local Flavor: Chow Truck

2011-07-20T16:08:00.000-07:00

Due to the fact that I just had surgery and recently had a baby, I've been kicking back this summer and generally being lazy. This has given me the opportunity to get intimately reacquainted with the television. For example, had I not been laid up, I might not have watched an entire season of Food Network's The Great Food Truck Race.

Food trucks are such a fun trend! And I've been meaning to try Salt Lake City's own Chow Truck for quite some time. So when my mom suggested we make an outing this afternoon to give it a try, I was all for it.

Off we went, babe in tow, on a culinary adventure!

I got the Coconut Lemongrass Chicken Taco and Mom got the Spicy Beef Taco with Cilantro Chile Pesto. We split an order of the Asian Spiced Root Chips.

And I've got to tell you...

It was fantastic. The root chips were fun and out of the ordinary. The chicken was full of yummy-yet-subtle lemony/coconutty flavor, which was complemented nicely by the Asian slaw served on top. And, though I didn't taste it myself, my mom loved the spicy beef, which we were told is one of their best-sellers.

The verdict: If you're a SLC local (or happen to be in town for a spell) and interested in trying something new, seek out the Chow Truck.

Now that I've had a little taste of the food truck scene, I'm hungry for more. Anyone know of other local SLC food trucks? How about in other locales? Leave a comment about your favorite food truck fare!

Important Introductions

2011-07-10T19:11:00.001-07:00

It's been a while since I came here to share with you, and a lot of things have changed for me in that time. The most important change has been a certain little someone I'm anxious to introduce.

Presenting...

Bryce is absolutely the most amazing thing I've ever made from scratch!

Pregnancy and other health complications have seriously put a wrench in the blogging works, but I hope to be back up and blogging regularly again in the near future.

Thanks to those of you who are still stopping by!

Ridiculously Low-Fat Hummus

2011-04-20T08:31:00.000-07:00

I am living a ridiculously low-fat life right now. (Doctor mandated.)
Sometimes it makes me sad, but I'm appreciating that fact that it forces me to explore food in a way I haven't looked at it before. This won't last forever, but I am learning a lot about how to lighten up my diet in a way that is still satisfying.

I will admit that I am not always successful at making my lighter diet satisfying. But sometimes I'm really impressed with the results.

As with this recipe for hummus.

I think of hummus as a healthy food to begin with. I mean, chick peas, olive oil, sesame paste -- nothing too ominous here. But combine the healthy fats in the olive oil and tahini with the addictive nature of hummus (okay, and the pita chips)... and, well, it adds up fast.

This even lighter version of traditional hummus replaces almost all of the oil and sesame paste with nonfat Greek yogurt. I added a dash of sesame oil to replace some of that tahini taste. This was also super simple to whip up, so give it a try!

Ridiculously Low-Fat Hummus
{Inspired by this and this}
(Sorry, no picture yet, but I'm sure you've seen hummus and know what it looks like.)

Ingredients:
1, 15 oz. can chick peas, drained and rinsed
1/2 c. nonfat Greek yogurt (I used Fage brand)
1/4 tsp. sesame oil
1/2 tsp. cumin
1 tsp. paprika
1 tsp. dried dill
juice of 1/2 lemon
salt and pepper to taste

Directions:
In the bowl of your food processor, pulse chick peas, spices, sesame oil and lemon juice until fairly smooth. Add in yogurt and continue to process until smooth (or as smooth as you like it). Add salt and pepper to taste.
Scrape into an airtight container and chill for at least an hour to let flavors marry. Then eat it. With whatever you can find. Like a shovel. ;)

Coming soon: variations on this theme to include roasted red pepper and/or roasted garlic. (Yum!)

Tips and Tricks: Quick Baking Substitutions

2011-03-02T07:00:00.004-08:00

I am really a baker at heart. I love to cook dinner most every night, and breakfast when time and occasion permit, but my heart belongs to cakes and breads and (to a lesser extent) cookies. {Oh my!}

Still, there is no more frustrating facet of baking than finding out halfway through whipping up a recipe that you don't have the fancier ingredients on hand. I cannot tell you how many times this has happened to me. Or how about this: I don't have the pantry space to store 5 different kinds of flour, nor am I interested in buying a whole bag of self-rising flour for just one recipe I rarely make, no matter how spectacular. I'm just not that dedicated, I guess...

Below I've listed a few handy substitutions you can use in a pinch using ingredients pretty much everyone always has in the cupboard:

1 c. cake flour = 3/4 c. all-purpose flour + 2 Tbsp. corn starch

1 c. self-rising flour = 1 cup all-purpose flour + 1/4 teaspoon salt + 1 1/2 teaspoons baking powder

2 c. pastry flour = 1 1/3 c. all-purpose flour + 2/3 c. cake flour (see above)

superfine/casters sugar = granulated white sugar put through a food processor until very fine (superfine, if you will)

1 c. buttermilk = 1 Tbsp. lemon juice or white vinegar + enough milk to make 1 c. of liquid

1 c. whole milk = 1/2 c. evaporated milk + 1/2 c. water (might taste a tiny bit off, but once it's baked into your cake you won't know the difference)

Do you have any handy tips for substitutions in baking? Leave a comment and tell us about it!

Black Forest Truffle Tart

2011-02-14T07:00:00.002-08:00

Happy Valentine's Day, dear readers!

I'll admit, I'm not really a huge fan of this holiday -- all the forced romantic stuff kind of takes the actual romance out of things. But it is a good day to eat chocolate, no matter what your romantic situation might be. Personally, I will take any excuse I can get. And if you're combining chocolate with cherries, I'll come running!

** Random side note: My love for cherry pie filling is practically legendary. For the longest time I thought I liked cheesecake, but then I discovered that without the cherry pie filling it really wasn't my thing. (My thighs thanked me for this realization.)

I originally found this recipe on Foodie With Family in the summer and I have been drooling over it ever since. I was so excited to finally make it this weekend! It is truly fabulous, though extremely rich. My favorite part: only 5 ingredients and NO BAKING REQUIRED. That's right. That's what I said.

This is a great dessert that doesn't take much time or effort to make, so if you haven't yet planned something for a special (or not-so-special) dinner tonight, I highly recommend. And to make it even easier, you can buy a pre-made oreo crust if you're so inclined. I won't judge.

Black Forest Truffle Tart

Ingredients:
15 oreo cookies, finely crushed
4 Tbsp. butter, melted
1 1/2 c. heavy cream
12 oz. chocolate chips (I used milk chocolate to cut the richness a bit)
2 c. cherry pie filling

Directions:
Combine crushed cookies with melted butter until well coated. Press firmly into a 9" tart pan or pie plate. Set aside. (I put mine in the fridge to firm up.)

In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave for one minute on high, then whisk or stir with a fork. The chocolate chips should melt into the cream, creating a smooth chocolatey liquid. If needed, microwave longer in 30-second intervals, stirring after each, until a smooth consistency can be reached. Place cream mixture (ganache) and your whisk in the fridge. Every fifteen minutes or so, open up the fridge and give it a stir. After 45 minutes to an hour, the mixture should start to thicken and be cool throughout.

At this point, transfer the ganache mixture to the bowl of your stand mixer. Using the wire whip attachment, whip until light in color and fluffy. (Note: This will not take very long at all. Don't over-whip -- this will make butter.) Gently spread in prepared tart pan or pie plate. Top with cherry pie filling and refrigerate 30 minutes, or until ready to serve.

We didn't feel it needed any whipped cream, but if you want some, I can support that decision. Vanilla ice cream might be good, too. (I also drizzled mine with chocolate syrup [Hersheys], so if you have some on hand, go ahead. I think it added a little flair.)

Tips and Tricks: Ziplock Steam Bags

2011-02-10T09:00:00.000-08:00

I love steamed veggies, particularly broccoli, but I hate to haul out my big pot with the steamer basket for a side dish that should be considerably simpler. Or maybe my big pot is otherwise occupied making pasta, etc. Either way, I was thinking there had to be some way to make steamed veggies like I could make on my stovetop without having to add extra water to the mix, thereby washing away many of the nutrients left intact by steaming.

One day I happened upon Ziploc "Zip 'n' Steam" bags at the grocery store, and I thought they looked like they might be worth a try (my distaste for the use of 'n' not withstanding -- really, is it so hard to just say "and"??). So I tried them.

It was love.

Just prep your veggies and stick them in the bag (along with some salt, if you like) and microwave them for the amount of time on the handy dandy chart on the bag. No need to add water, just seal and zap and you're in business.

I'm not getting paid by Ziploc to say these things (though I wouldn't object... and you're welcome for the free advertising and stuff, SC Johnson); This is a product I legitimately love and hope you will find helpful. So try them out and tell me what you think.

(I'll also mention that hubby and I washed and reused these several times each before sending them to the recycling bin. They are quite durable, so if you don't mind the little extra work involved in washing them, you can stretch your dollar even further by reusing them a few times.)

Do you have any handy items you use in the kitchen to make things quicker without sacrificing quality? Leave a comment!

Delicious Dill Dip

2011-02-03T09:40:00.000-08:00

I had planned this post as a pre-New Years post to give you some party ideas. Obviously, that didn't happen. But maybe you're throwing a (Superbowl) party sometime soon, or need an appetizer to bring to a potluck... Or you can just tuck this in your back pocket and pull it out when you need it. I'm pretty sure it will come in handy at some point.

There are a lot of snack foods out there, so maybe a veggie tray with a simple dip seems boring. I disagree.

My mother is famous for her veggie trays, and I've had lots of practice watching her create them (not to mention all the practice I've had eating them). Her veggie tray is one of the first things to go at family gatherings. There's something timeless about the wholesome goodness of veggies and dip that never fails to satisfy a wide variety of people. Plus, how can you pass up the virtues of this kind of snack over those fried chicken wings slathered in blue cheese dressing.

Providing so much bang for your buck, and requiring not much effort at all, a great dip can be the life of the party. Just throw this together the night before, arrange your veggies on the tray, and watch as your friends go crazy.

To make things extra easy on yourself, buy an already-assembled veggie tray at the grocery store. Supplement it with tiny dill pickles and black olives, or any other bite-size bits that you like with dip. This would even be great with potato chips, fries, or breadsticks.

I promise very few leftovers.

Mom’s Dill Dip
8 oz. light sour cream
1-2 green onions, sliced
1 Tbsp. dried dill
3 heaping teaspoons Bon Appetit seasoning (McCormick)
8 oz. Best Foods light mayonnaise (yes, it must be Best Foods)

Combine all ingredients and let marry overnight. Serve with veggies.

Orange Pound Cake with Chocolate Ganache

2010-12-17T08:18:00.000-08:00

It's that time of year when we turn to favorite family recipes and timeless flavors: Apples, citrus and spice; rich chocolate spiked with mint or orange; cinnamon, ginger and cloves.

Last year, my mother asked me to make a chocolate-orange dessert for our family Christmas party. I felt intimidated because it's not a combination I usually turn to, but I found this fantastic recipe for orange pound cake, then covered it in ganache. It was phenomenal! Moist and fragrant. Just the right touch of orange flavor without being overpowering. Mmmmm...

I made it again this year for a neighborhood party, and there wasn't a crumb left!
Are you drooling yet?

This is one of my showstopper recipes, so it does require a bit of work, but I swear it will pay off.

{source}

Orange Pound Cake
1/2 pound (2 sticks) unsalted butter, at room temperature 
2 cups granulated sugar 
4 extra-large eggs, at room temperature 
1/3 cup grated orange zest (4 to 6 oranges) 
3 cups all-purpose flour 
1/2 tsp baking powder 
1/2 tsp baking soda 
1 tsp kosher salt 
1/4 cup freshly squeezed orange juice 
3/4 cup buttermilk, at room temperature 
1 tsp pure vanilla extract

Syrup
1/2 c. sugar
1/2 c. freshly squeezed orange juice

Glaze (optional): 2 cup confectioner's sugar, sifted 3 Tbsp freshly squeezed orange juice.
Heat the oven to 350 and grease and flour two loaf pans or one bundt. (I used Pam with Flour and that was fine.)

Then cream the butter and sugar in the bowl of an electric mixer with the paddle for 5 minutes (or until it's fluffy). Put the mixer on medium and add the eggs one at a time, then add the orange zest.

Sift the flour, baking powder, soda and salt into a large bowl and set aside. In another bowl, mix the orange juice, buttermilk and vanilla. Add the flour and the buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide between the two pans (or pour into your one bundt), smooth the tops... and bake for 40 - 45 minutes or until a cake tester comes out clean.

Once out of the oven, cool in the pan for 10 minutes and then turn out on to a rack. Here you will glaze with the syrup you made while it was baking:

You make this syrup by cooking 1/2 cup of sugar and 1/2 cup orange juice in a saucepan over low heat until the sugar dissolves. Spoon onto the cake while both the cake and syrup are still warm, then let the cake cool completely.

Once the cake is completely cooled, cover it with rich chocolate ganache.
{Oh yes. I went there.}

Ganache
1 1/2 c. heavy cream
16 oz. good quality bittersweet chocolate (I use Girardelli 60% chocolate chips -- no need to chop)

Chop chocolate and place in medium bowl. In a small saucepan, heat cream until hot but NOT boiling. Pour over chocolate in bowl and stir until chocolate is completely melted and mixture is smooth. (You could also heat your cream, carefully supervised, in the microwave.) Pour immediately over cooled cake. Save leftovers to eat with a spoon later. (I know you will.)

Something Special

2010-12-06T12:08:00.000-08:00

Hi friends!
I have missed sharing recipes, tips and tricks with you over the past couple of months or so.

But the thing is, I'm cooking up something really special right now, and the sad result so far is that this blog will need to take a backseat for a while longer.

Though I don't know when I'll have the time and energy to share something new with you, I would still love to hear from you. You are more than welcome to email me at prettykristyn [at] gmail [dot] com.

Guest Blogger: Easy Pumpkin Chowder

2010-11-18T09:20:00.000-08:00

Today I am excited to have my good friend, Colleen, as a guest blogger. She makes the most charming bags, clothes, and accessories, and blogs at The Busy Bean; On top of which, she is a fantastic cook.

Today she has consented to share with us her delicious recipe for Pumpkin Chowder. It's quick, super easy, and so, so yummy!

I absolutely love the fall. It's getting chilly and I know Christmas is just around the corner. I love snuggling in with warm meals that make my house smell like home. Here's my favorite soup for fall. The best part is that if you've got some canned vegetable soup mix, it only takes about 10 minutes to make! That's a bonus when you get home late from work on a cold night and want something warm and homey without taking a lot of time.

Here's what you'll need:

butter, flour, milk, nutmeg, salt & pepper, canned pumpkin and vegetables. I use my home canned vegetable soup mix. If you don't can, just chop up potatoes, celery, carrots, and onion. Put it all in a pot, just cover with water, and boil until your vegetables are soft, but not soggy. Throw in some frozen peas and/or corn at the end and you'll be all set.

Start by making a roux. Combine your flour and butter in a pot and mix with a wooden spoon. Here's the most important step of the whole process: Season your roux! I learned this from my sister, who does not really have a great love of cooking, but boy can that girl make a good soup! If you season your roux, you will get a much better flavor and use a lot less seasoning than if you add the seasoning later.

Stir the roux until it's very lightly brown and bubbly. You'll notice that you can't smell the flour anymore... it smells more woodsy. That's when you're ready to add the milk. Switch to a whisk when you add the milk, that way you won't get lumps.

Keep whisking until the mixture starts to thicken. You'll know it's ready to move on when you can run your finger across the back of your spoon and the milk doesn't run right back and cover up your track.

Now throw your pumpkin in and mix until it's combined.

Add your vegetables, without draining the water (unless you've got a lot of water... basically you just want enough liquid to make it a good consistency. If you like runny soups, add more water or milk. I like mine thick, so I only add what water barely covers the veggies).

Make sure your soup is evenly heated through, then enjoy! {Here's where I should be sharing a picture of the finished soup all pretty in my lovely bowls. Except I didn't take pictures before we devoured it. And I don't have lovely bowls. Maybe I'll get some one day...} Here's the recipe:

Pumpkin Chowder

2 Tblsp Butter (Unsalted)
2 Tblsp Flour
2 C Milk (Whole is best... skim is healthier and almost as good)
1 small can Pumpkin
1 Quart Vegetable Soup Mix
1 tsp Ground Nutmeg
Salt & Pepper to taste

Make a roux with butter and flour (I use unsalted butter, that way I control exactly how much salt is in my food. If you're using salted butter, just add less salt). Add nutmeg, salt and pepper. Once your roux is lightly browned and bubbly, whisk in milk. Stir until mixture begins to thicken. Stir in canned pumpkin until combined. Add vegetables and simmer until soup is warmed through.

Enjoy!

Thanks, Colleen! Don't foget to visit her blog for more yummy recipes and fun craft ideas. And if you're looking for fun holiday gift ideas, stop by her store!

Hectic

2010-10-14T07:00:00.011-07:00

Toast clock available from Perpetual Kid

I promised a recipe this week, didn't I?

Well, things have turned out more hectic than I had anticipated, but I think that's what makes the recipe I wanted to share with you even more appropriate.

Would you like to make your own bread, but lack the time? You mean you don't have three hours to spend waiting for your dough to rise so you can punch it down and let it rise again?

Me either.

I love homemade bread -- hearty and heaven-scented straight from the oven, but the time commitment is intense.

What if I told you that you could have two beautiful loaves of whole wheat bread within 1 hour from start to finish?

Yes, I'm serious.

This bread comes out light and just the right texture for sandwiches. It is truly fabulous, and practically foolproof. If you have an hour, you can make homemade bread. (Dreams really do come true!)

1 Hour Bread
Original recipe found here via Caroline's Bake Shop

1 1/2 c. whole wheat flour
1/3 c. vital wheat gluten
1 1/4 tbs. instant yeast
2 1/2 c. steaming hot water (120-130° f)

1 tbs. salt
1/3 c. oil
1/3 c. honey
1 1/2 tbs. lemon juice
3 1/2 c. whole wheat flour

Mix together 1 1/2 c. whole wheat flour, vital wheat gluten and yeast. Add steaming water all at once and mix for 1 minute. Cover mixer with a dishtowel and let rest for 10 minutes (this is called sponging).

Add salt, oil, honey, and lemon juice and beat for 1 minute.

Add remaining flour 1 cup at a time, beating between each cup. Once flour is incorporated, beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes a very soft dough.

Pre-heat oven for 1 minute to lukewarm and then turn off. Turn dough onto oiled countertop (I just spray the counter with cooking spray -- so easy!); divide, shape into 2 loaves, and place in greased bread pans. Tip: Squish the dough softly into the corners of your loaf pans to ensure even baking.

Let rise in warm oven for 10-15 minutes until dough reaches the top of the pan. Without removing pans from the oven, turn oven to 350F and bake for 30 minutes. Remove loaves from pans immediately and let cool on wire racks.

Giving Thanks

2010-10-11T07:00:00.000-07:00

Today is Thanksgiving in Canada, the land of [some of] my ancestors.

My father was born and grew up in Canada, and my grandfather still lives there. I'm proud of my Canadian heritage, and I'm excited to celebrate it today.

So today I will be roasting my first ever turkey (yes, I'm nervous), making these rolls and this apple pie with these apples.
I will be thinking of all the blessings that my husband and I enjoy -- our home, our family, our friends -- and all of you!

Even though I'm sure most of you will not be thinking about turkey and stuffing for at least another month, it's never too early to give thanks.

Tips and Tricks: 5 Great Things To Do With Pesto

2010-10-08T07:00:00.001-07:00

Pesto is a magic potion, if you ask me. We always have a jar of pesto in the fridge, and my favorite thing about it is that it is more than just a delicious sauce for pasta.

Here are just a couple of ideas for using pesto to shake things up a bit:

1. Mix about 1 Tbsp. pesto with about 2 Tbsp. mayo and spread on your favorite bread to add extra flavor to your sandwich.
(particularly if the bread is foccacia and your sandwich consists of smoked turkey, fresh tomatoes and salty provalone cheese -- as in the sandwich pictured below. Yum yum!)

2. Stir pesto into crushed canned tomatoes and reduce for an almost-instant pasta sauce.

3. Spike your mashed potatoes with pesto to give them an herb and garlic flair!

4. Spread a very thin layer of pesto on your dough instead of pizza sauce -- cover with shredded mozzarella, diced chicken, fresh tomatoes and artichoke hearts for chicken pesto pizza. Oh, and don't forget the bacon!

5. Add a spoonful or two of pesto to fresh diced tomatoes and spoon onto toasted slices of baguette for quick and easy bruschetta.

Do you have a favorite way to use pesto? Know of any other kitchen multi-taskers? Leave a comment!

Wishlist Wednesday: Autumn from the Heart of the Home

2010-10-06T07:00:00.001-07:00

Today's post takes a bit of a twist from the usual, as my wishlist item today is one I hope will end up on YOUR wishlist, because I already have and love it.

The cookbook is Autumn from the Heart of the Home by Susan Branch.

If you are not yet familiar with Susan, let me be the first to introduce you to the author who taught me that the kitchen is the "Heart of the Home". My mother had her "Vineyard Seasons" cookbook (now sadly out of print), and I pored over it when I was younger. Every page in a Susan Branch book is a work of art -- literally! She hand-paints every book she publishes.

If they were only beautiful, that might be enough for me, but they also contain delicious recipes and fabulous entertaining tips. She even includes great ideas for hostess or neighbor gifts and decorating. Susan Branch always makes me want to be a better hostess, housekeeper, friend, neighbor, and wife -- not to mention a better cook.

Autumn is my favorite because, well... I bet you can guess.

Other fantastic books by Susan Branch:
Heart of the Home
Girlfriends Forever
Sweets to the Sweet
Christmas from the Heart of the Home

What I did this weekend

2010-10-04T07:00:00.005-07:00

Pumpkins and apples and cider, Oh my!

Pumpkin Patch

So many pretty pumpkins! A difficult choice ahead of us...

Beautiful Jonathan apples just begging to be picked and made into pies or applesauce!

The hubs. Loving the fake smile...

Me!

Our bulging half-bushel of apples.

If you can find a place to pick your own apples this month, do it! You won't regret it. (Don't forget to sample the fruit warm from the sunshine of the branches. Oh! And pick up some freshly pressed cider!) Or at least find a nearby pumpkin patch and snip your own pumpkin off the vine instead of settling for what you can find at the store.

Want to go where we went? Visit Paradise Valley Orchard in Cache Valley, Utah.

PS: Recipe coming sometime next week. This week: Midterms. [sigh]

Have your cobbler and eat it too

2010-10-01T07:00:00.003-07:00

I hope you're not sick of peaches yet, because they don't last long. Now is the time to enjoy them at their very best. So I hope you won't mind one more peach recipe.

I was looking for a good cobbler outside the normal biscuity-topped goodness. (Which I like, don't get me wrong.) This cobbler has a delicious, golden, slightly crunchy oatmeal topping that satisfies in a deep-down way when paired with cool, creamy vanilla ice cream.

So... sufficient to say that I am a big fan. You will be too.

Oatmeal Cookie Peach Cobbler
Adapted from Cooking Light

Ingredients:
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter, softened
2 tsp. vanilla
1 egg
1 c. flour, lightly spooned into measuing cup and leveled off (use whole wheat flour in part or in whole, if desired)
1 c. rolled oats
1/2 tsp. cinnamon
1/2 tsp. baking powder

6 c. peaches, peeled and sliced
1/3 c. sugar
2 Tbsp. flour
1 Tbsp. lemon juice

Directions:
Cream together butter and sugars until light and fluffy. Add vanilla and egg and mix until incorporated.
In a separate bowl, combine flour, oats, cinnamon and baking powder. Gradually add this to the wet ingredients until fully blended. Cover with plastic wrap and chill for at least 30 minutes.

For filling, toss peaches with sugar, 2 Tbsp. flour, and lemon juice until coated.

When ready to bake, spray 9x9" pan (or large cast-iron skillet, if you have one) with non-stick spray. Spread out peach mixture evenly along the bottom of the pan and drop oatmeal mixture by tablespoons on top (I used a 1" cookie scoop).

Bake at 350 for 40 minutes, or until lightly browned and bubbly.

Serve warm with vanilla ice cream. Delish!

Daring Baker Challenge: Decorated Sugar Cookies

2010-09-27T07:00:00.002-07:00

I always look forward to the Daring Baker Challenge every month. Because I was traveling so much last month, I didn't have a chance to participate, so I was doubly excited to get back in the game this month.

The challenge for September was to make and decorate beautiful sugar cookies in the theme of "September" -- whatever that means to you. And to me, among other things, September really means football season. So what better way to celebrate a great start to the season for my Utah Utes than to make (and eat) Ute cookies!

So, Saturday night, while we listened to the Utes cream San Jose State, I carefully crafted these beauties:

I couldn't resist a not-so-subtle dig at BYU (the "Y"), the biggest rival of our Runnin' Utes.

My dad graduated from the "Y", so I made him eat it. So glad he's a good sport! :)

Oh, the sweet taste of victory!

Want to make some cookies of your own? Read on, my friend. Read on.

Start by making your dough.

Most sugar cookie dough recipes call for a leavening agent. In this case, the recipe omits baking powder or soda so the cut cookies hold their shape and don't puff. While they're not as tender or soft as a leavened cookie, they are still light and sweet, and the dough is extremely easy to work with.

Basic Rolled Sugar Cookies

Ingredients:
½ cup + 6 Tbsp unsalted butter, at room temperature
3 cups + 3 Tbsp all purpose flour
1 cup caster sugar / superfine sugar (I ran regular sugar through a food processor.)
1 egg, lightly beaten
1 tsp vanilla

Directions:

Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming creamy in
texture.
(Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.)
Beat in the egg until well combined, make sure to scrape down the sides of the bowl. Add the sifted flour and mix on low until a non sticky dough forms. Knead into a ball and divide into 2 or 3 pieces.
Roll out each portion between parchment paper to a thickness of about 1/4". Refrigerate for a minimum of 30mins.
(Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it’s also been rolled out while still soft making it easier and quicker.)
Once chilled, peel off parchment and place dough on a lightly floured surface. Cut out shapes with cookie cutters or a sharp knife.

When you're ready to decorate, make royal icing and color it with gel color -- regular liquid color will work, but it will think the icing, making it necessary to add more powdered sugar to maintain the right consistency.

Piping icing onto cookies doesn't require any special equipment. You can use a ziplock bag with a tiny corner snipped off, or a pastry bag -- I used both a pastry bag and some squeeze bottles with small openings.

Start by outlining the shape you want to fill.

Then apply icing inside the lines in a zigzag pattern. Working quickly, use a toothpick to spread the icing evenly within the area. This is called "flooding". If you wish, you can outline with one color and flood with another. Simply let the outline dry before filling in with a second color.

To give my cookies a little sparkle, I sprinkled them with granulated sugar while they were not quite dry. It's cheap and gives just the right finishing touch. (You can also use food coloring to color granulated sugar to match your icing, just keep mixing it in until it's fully blended and incorporated. No need to buy expensive sanding sugars or sprinkles. You're welcome.)

Royal Icing

Ingredients:
2½ - 3 cups Confectioner’s / Powdered Sugar, unsifted
2 Large Egg Whites
2 tsp Lemon Juice
1 tsp Almond Extract, optional

Directions:

Beat egg whites with lemon juice until combined.
(Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and grease free. )
Sift the icing sugar to remove lumps and add it to the egg whites.
(Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.)
Beat on low until combined and smooth. Use immediately or keep in an airtight container.
(Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.)

As you can tell, I'm not awesome at piping words yet, but this challenge has armed me with new-found know-how and confidence. I'm looking forward to more practice come Christmas-cookie time!

Go Utes!!!!

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!”
Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy
Porschen and The Joy of Baking.

Storing Summer

2010-09-23T07:00:00.006-07:00

I love this time of year. Have I mentioned that, yet?

My mother grew up in a small-ish town called Brigham City in northern Utah, where they grow delicious peaches. In the early part of September every year, they have a festival they call "Peach Days". I remember going as a child -- there were rides and games and, I think, a parade. But mostly I remember the peaches we would eat from my grandparents' back yard.

They tasted like summer. Like every spark of sunshine over the summer months was collected and stored for later, giving the fruit it's sunrise-colored skin, plump and soft and warm from the treetops.

The first time I ever had freezer jam, I was at my cousin, Jenny's, house. Tired from playing house or spinning around in circles or generally causing trouble, we had begged for a snack. My aunt produced a small square tupperware from the depths of the freezer, and not too much later we each had a jam sandwich with the most heavenly concoction I could ever remember tasting -- Strawberry. Freezer. Jam.

Until last year, I was simply too intimidated by the thought of making jam. It seemed like such an undertaking, requiring copious amounts of fruit and special equipment and time to kill. Then I remembered freezer jam.

If you're interested in preserving some of summer's goodness this fall, don't be too scared to try your hand at freezer jam. It is so easy and quick; no special equipment needed. And it doesn't really require that much fruit.

This is a recipe I got from Kraft's Sure-Jell site -- it's pretty standard for freezer jam, but it is just so good. I love the sunrise color and the interplay of mellow peaches with zippy, tangy raspberries. If you have a couple of hours, head to the store or your local farmers market, maybe grab a friend, and make this jam.

Raspberry Peach Freezer Jam

Ingredients:
3 1/2 c. prepared fruit -- about 1 1/2 pints of raspberries and 1 1/4 lb. peaches
7 c. sugar
3/4 c. water
1 box Sure-Jell fruit pectin

Equipment:
mesh seive
quart-size liquid measure
large mixing bowl
tupperware vessels with a combined volume of at least seven cups
maybe a paring knife and spatula/wooden spoon
perhaps a blender, if so desired

Directions:
(I find it best when preparing my fruit to just use my hands for the most part, but you can use a fork or a wooden spoon or even your blender. I won't judge.)

Wash raspberries and place in a mesh seive over a quart-size measuring cup. Crush the berries (with a fork or hands or whatever) and work the fruit through the sieve until all that remains are seeds. Discard these seeds.*

Wash, peel and pit peaches. I usually crush them with my hands right there in the measuring cup when they're still halves, but you can chop them or puree in a blender if that makes you happy; Leave as little or as much fruit chunkage as you like. Check to be sure that you have 3 1/2 c. fruit when all is said and done. If not, keep adding peaches until you do.

Stir together with sugar in a large bowl (one that will hold at least 7 cups) and let sit for 10 minutes to dissolve, stirring occasionally.

While you're waiting, combine water and pectin in a small saucepan. Bring to a boil over high heat, stirring constantly. Once a boil has been reached, stir and boil for one full minute. Add immediately to the fruit mixture.

Stir for three minutes or until sugar is dissolved and no longer grainy.

Immediately distribute among tupperware vessels, leaving about 1/2 inch at the top if you intend to freeze them (room to expand and all that jazz). Fit vessels with lids and let stand at room temperature for 24 hours before storing in the fridge or freezer. Will keep for about 3 weeks in the fridge or 6 months in the freezer.

* Note: I do not like seeds in my jam. If you do, feel free to crush the berries without using the seive or only remove the seeds from half of the fruit. Whatever floats your boat, my friend.

Local Flavor: Bruges Waffles and Frites

2010-09-21T07:00:00.001-07:00

Imagine a sunny Friday afternoon in early fall, a clear, blue sky.

Imagine you have the afternoon off of work to spend with friends. You decide to go to Bruges Waffles and Frites.

Now imagine the most delicious waffles you've ever tasted; crispy and chewy and sweet, topped with tangy fresh fruit and creme fraiche, flecked with pearls of sugar. And don't forget to dream up some excellent fries as well.

Salivating yet?

Whatever you may have conjured up in your imagination, these are better.

On just such a beautiful Friday, some friends and I headed down to Bruges to see what it was all about. And what it's all about is a slice of Europe right here in SLC. Though a bit pricey, Bruges serves up some serious waffles -- crispy on the outside and chewy on the inside, with crunchy bits of sugar dotted throughout. You can top with your choice of seasonal fruit, sweetened creme fraiche, or get the "Torpedo" -- the height of decadence with a whole bar of dark chocolate sandwiched between two layers of waffle.

Bruges started out at the local Farmers' Market and quicky became so popular that they opened a storefront right across the street from Pioneer Park. They emphasize using local produce to top their waffles (even if the waffles themselves are made of imported ingredients), which made me smile as I dug into my vanilla/creme fraiche/Brigham City peach goodness.

The verdict: Give it a try. I certainly intend to go back again. Maybe on a midwinter day with some hot cocoa on the side...

Nom nom nom...

Hear Ye! Hear Ye!

2010-09-17T10:00:00.000-07:00

Just a quick weekend note to encourage SLC residents to check out some new restaurants this week by taking advantage of the great deals offered through the Downtown Alliance Dine-o-Round.

September 17 (today) - October 2 (next Saturday) a number of great eateries in downtown SLC will band together to deliver popular items in a preset menu for a fantastic price: $5-10 for lunch and $15-30 for dinner.

Directory of participating restaurants here.

My picks (in no particular order):

ACME Burger
Canella's
The Copper Onion
Lamb's Grill
Metropolitan
Robin's Nest
Settebello Pizzeria
Tin Angel
Wild Grape Bistro

I also hear fun things about the ever popular Red Rock and Squatters pubs.

Now, go ye forth and eat well this weekend!

There's a recipe somewhere in here...

2010-09-16T07:00:00.005-07:00

You know, food blogging isn't my life. Compared to a lot of food bloggers, or even bloggers in general, I spend relatively little time running my blog. Generally speaking, I post about what I make for meals at home, sharing with you a new recipe I've tried or an old favorite we return to time and time again. If I happen to take a picture, that's fantastic, and I give myself a pat on the back.

The hardest times to put a post together are when my house is a wreck. Like right now, for instance. It's hard to get decent pictures when in the background you see a mountain of unwashed dishes or a forest of cereal boxes littering the kitchen table. And unlike many other types of blogs, a food blog requires one to create something in order to write about it. So it's a challenge -- a challenge I signed up for willingly, so I'm not complaining, really, just mulling over why it can take me forever sometimes to get something on here that satisfies me.

And I hope that what I write satisfies you, too. Maybe it inspires you or makes you laugh. Whatever keeps you coming here, I'm glad because I love that anyone would think to pay attention to my little corner of the internet at all. So, Thanks!

After all that, I do have a recipe to share with you. It takes so few ingredients and so little effort that it can barely be called a recipe at all, but it is truly scrumptious so I hope you will try it. (I even took a picture! {Pat on back.})

Slow-Cooker Beef for French Dip Sandwiches
recipe originally found at Skinny Bovine's Kitchen

1 packet onion soup mix (such as Lipton)
1 packet zesty Italian dressing mix (such as Good Seasons)
a beef roast, 3 or 4 pounds (Whatever kind you can find for a good price. We usually use chuck.)
water
sliced provalone cheese
good french rolls
caramelized onions (optional)

The super easy directions are as follows: Place roast in crock pot. (Mine is a 5 qt. size.) Sprinkle in both packets of seasoning. Fill with enough water to just cover the roast. Let cook on low all day. When the meat falls apart, it's ready. (Usually after 8 hours or so.)

When you're ready to serve, shred the beef with two forks. Split your french rolls, top with provalone and broil until golden. Fill prepared rolls with beef (and caramelized onions, if you've gone to the trouble of making them) and serve with a little dish of the liquid (jus) from the slow-cooker.

Leftovers can be frozen and reheated. (I never have any jus left when I freeze my leftovers, so I serve it the second time around with the au jus from a packet. Still delish!)

Automobiles

2010-09-14T10:08:00.000-07:00

Sorry I haven't been here much. I have some posts lined up, but I've been busy buying a new (used) car. [Yes, exciting, but also freaky.]

And while we're on the subject, if anyone (living in or around the SLC Metro area) needs a darling, reliable 2004 Mitsubishi Lancer, contact me because we have one with your name on it!

:)

Very nice, that risotto!

2010-09-02T08:09:00.001-07:00

via Tastespotting

I don't know the reason, but for a couple of weeks now I have been craving rice. It's not something we eat a whole lot of, especially when you compare it to the amount of pasta we eat, but I just knew that a risotto would hit the spot.

Perhaps it's the onset of Fall I can feel and see in everything around me. The light has changed somehow, as it always does this time of year, and temps have cooled ever so slightly, letting me know that my favorite season is just around the corner! And with my favorite season come cooler nights and heartier dishes, like the mushroom risotto I made the other night.

Now, I've eaten risotto before, and I've helped my mom make risotto before, and I've watched people get yelled at by Gordon Ramsey for making bad risotto before, but I've never made it for myself. It was time.

I found a recipe from Cooking Light that sounded just perfect (well... almost) and I set to work.

I was advised that when making risotto, it is best to have everything prepped and ready to go before you start, because once you get going, you'll be busy stirring and won't have time to chop mushrooms and shallots or strip sprigs of thyme of their leaves... so if you can prep the night before it will make your life a lot easier.

The original recipe called for dried porcini mushrooms, and I hadn't the foggiest idea where to find those, plus I know that I like creminis, so that's what I used. The original also called for mascarpone cheese, which I substituted for the cream cheese I had on hand. (Besides, 89¢ beats $5.99 any day of the week in my [pocket]book.)

Mushroom Risotto
adapted from Cooking Light

Ingredients
1 Tbsp. olive oil
1 1/2 to 2 c. diced cremini (baby portobello) mushrooms
1 1/2 c. water
1-2 c. beef (or chicken) broth
1 c. arborio rice
3/4 c. chopped shallots
2 cloves garlic, minced
1/2 c. white wine (or adequate substitute if, like me, you don't keep alcohol on hand)
1/4 c. grated parmesan
1 tsp. dried thyme (Or 1 Tbsp. fresh thyme)
1/2 tsp salt (or to taste)
1/2 tsp. cracked black pepper (or to taste)
1/4 c. mascarpone or cream cheese

Directions
Heat a large pan over medium heat with 1 Tbsp. olive oil. In a separate small pot, combine borth and water and warm over low heat. (Just ignore this until later, but keep it warm.) Add mushrooms to large pan and olive oil, and saute about 2 minutes or so until slightly reduced in size and browned. Remove mushrooms from pan and set aside. If needed, add a little more oil or cooking spray to the pan, then add rice, shallots and garlic. Saute for 5 minutes until shallot is cooked through and translucent. Rice should also be tranlucent and a smell a little toasty. Add wine (I used white grape juice with a little splash of white wine vinegar) and cook until liquid is mostly absorbed, about 2 minutes. Dip a ladle into the broth and water mixture you warmed up previously, and add about 1 c. liquid to the pan with the rice and cook until liquid is mostly absorbed again, stirring constantly. Continue to add liquid 1/2 c. at a time, waiting until each addition of liquid is absorbed before adding more. Rice should now be creamy and tender. If it is not, continue to add liquid as before until it is. Add mushrooms, thyme, salt, pepper, and parmesan. Stir gently until cheese melts. Stir in cream cheese, or top each portion with a dollop, and garnish with fresh thyme if desired.

Wishlist Wednesday: Cast-Iron Skillet

2010-08-25T07:00:00.001-07:00

A cast-iron skillet is something I have wanted for a REALLY long time. I keep eyeing them every time I get the opportunity -- lifting them up, feeling their heft and dreaming about beautifully seared meats and crusty biscuits and peach cobbler and... and.. and.. and... beautifully roasted chicken!!!

On Monday, I was ridiculously jet-lagged but needed to get out of the house for an hour or so. So I did something very dangerous: I went to Williams-Sonoma where I drooled over the cast-iron pans on display there. I was able to hold off buying one. (Whew!) But then I kept thinking about it when I got home. And I got on Amazon. I ordered the new Hunger Games book -- and because you need to spend over $25 to get free shipping, I also broke down and ordered my long-desired 12" cast-iron skillet.

What?! I was weak with exhaustion. Plus, it was $18. And a sound investment.

I already have a perfectly adequate set of pans, including two lovely, large skillets. So why does cast iron rock my socks so much?

I'll tell you.

Let's start with performance. Cast-iron cookware is well-known for even distribution and retention of heat. This means that your food will cook evenly instead of having hot spots here and there. While cast-iron pans take a long time to heat up, once you get them going they cook like champs. As an added bonus, cast-iron pans can go directly from stove-top to oven and back again without a second thought.

Cast-iron withstands high temperatures, and sears meat beautifully. When seasoned properly, cast-iron is non-stick with no questionable chemical coating. It also lends a beautiful flavor to foods.

Moving on, let's talk about value (because, as the Barenaked Ladies so aptly put it, I'm all about value). Have you ever seen someone destroy a cast-iron pan? These things are indestructible! They last for generations. They are the tanks of cookware. If you can get past how pretty enameled cast-iron pieces are (Oy with the Le Creuset! I'm all verklempt over here.), I think you'll find that bare cast iron has a charm of its own, particularly when you consider their affordability.

Do I have you convinced yet? If not, you should hop on over to The Pioneer Woman Cooks for some cast-iron inspiration.

What do you have on your wishlist? Do you have any thoughts on cast-iron cookware? Any tips to share with me while I break in my new acquisition?
Leave a comment!

Luscious Links: This Week for Dinner

2010-08-12T07:00:00.008-07:00

While we're on the subject of planning menus, it's only fitting to introduce you to a fabulous blog to jump-start your menu planning -- or keep you motivated if you already do!

Jane Maynard started This Week for Dinner because she could never come up with menu ideas for her family. It has become a great place to find inspiration. Every week, Jane shares her menu plan, and others leave their menus in the comments. I frequently participate, when I'm on the ball, and I have found some awesome ideas and recipes that I have incorporated into my weekly meal plans. (Like the Bistro Chicken. It doesn't kid around.)

This blog is about simple food and fun. So pop in on Jane and take a peek at the great menu ideas, family-friendly recipes, and beautiful photography!

Tips & Tricks: Weekly Menus

2010-08-10T07:00:00.021-07:00

Did you see Julie & Julia? There's a part in that movie where Amy Adams' character, Julie Powell, states what a comfort it is to cook, knowing that if you combine the right ingredients under the right conditions, you get just the right result.

I know that at the end of a long day of work or school or picking up after little ones it can be really daunting to think of having to put together an evening meal. Some nights I come home after school and work and stare dolefully at the pile of dirty dishes in my messy kitchen and I just feel overwhelmed by the responsibility to feed myself. Still, if I can get myself going, making dinner can be pretty therapeutic. For me, it requires a fair bit of work and organization on my part to make that happen.

My mother taught me the value of making a weekly menu. She did this by example -- and by that what I mean is that we basically starved if she did not make a weekly menu. (Or we went out to eat... a lot.)

Writing out what I want to make during the week is honestly the wheel that keeps our household turning. It keeps us on budget and makes the week much more zen -- I have all the ingredients I need, and I know that I can make the meals I've planned. And I have a ready answer for the dreaded question, "What's for dinner?".

On Sunday night, I start by writing a list of meals that appeal to me. I move all the recipe cards I need to use during the week to the very front of my recipe box so I don't have to dig to find them as I need them. Then I break out my menu planning sheet and write out when I think we'll be making which meal. Then I flip my menu over and write out my grocery list.

And then I post my plan up in the top right corner of my blog. It keeps me honest. :) I also put the menu up on the fridge for easy access, and to help me remember to defrost anything that needs defrosting.

So here are my menu-planning tips:

Grab the grocery store ads while you make your menu -- that way you can plan your meals around what's on sale
Keep a list of meals that your family consistently likes. You can refer to this list whenever you get stuck deciding which meals to make. I keep mine on the computer and add to it every so often to keep from getting stuck in a rut.
Involve the whole family. More input means less work for you, and it means that your fellow diners will eat what you make. I love weeks when I hear P say that he can't wait for meatloaf on Tuesday because it was his request for the week. Makes me smile, and it creates an excitement about mealtime that I find infectious!
Plan to have nights when you won't cook. Don't get burned out -- plan nights to order pizza or check out the new Thai place down the street or go on a date with your sweetheart or a night out with friends.
Always keep a few things on hand that you can throw together in a pinch. I call these "Pantry Meals", and I'm always on the lookout for more to add to my repetoire. I also grab a freezer meal (I particularly like "Voila" meals from Bird's Eye -- try the Chicken Alfredo) if I know the week is going to be hectic. It's a lifesaver to have a plan B available when life happens, as it inevitably does.
Have one night of the week that is set. For example, we usually have breakfast for dinner on Fridays. It's a great way to start a tradition! And if you're always on the lookout for different recipes to try, it will never be boring.
Did you plan to make guacamole for taco night on Monday, but your avocados aren't ready yet? No problem. Because you have everything else on hand for meals during the week, you can shift things around as necessary. Just because you said that you're having lasagna on Saturday doesn't mean you have to keep it that way. The point is to use menu planning as a tool to help you manage the task of feeding your family. This is a no-guilt, panic-free zone. So you didn't make that fun recipe you wanted to try this week. No one is keeping score. Make it some other time.
If you're not familiar with Robin Miller, I recommend that you check out her cookbooks. Her philosophy, "cook once, use twice", transforms leftovers from one night's meal into the next night's meal seamlessly. (Psst... they're also pretty healthy. Bonus!)

Do you plan a weekly menu? What are your strategies for getting dinner on the table?

Guest Post @ The Busy Bean

2010-08-03T16:04:00.000-07:00

Be sure to hop on over to The Busy Bean for a guest post by yours truly.

Here's a little preview:

While you're there, check out Colleen's Etsy shop for some seriously adorable bags and such!

A Summer Recipe

2010-07-27T07:00:00.231-07:00

Is it sweltering where you are right now?

I confess, summer is my least favorite season. Heat and I simply do not get along well together.

In the summer, those who cook desperately seek ways to avoid turning on the oven -- I usually turn to the microwave or crock-pot to avoid heating up the house. And then there are summery salads; no cooking required! A good salad can be so refreshing on a summer evening, but I tire of lettuce in a hurry.

When my mom broke out this recipe one Sunday, I knew I had to recreate it for myself. And share it with all of you. RUN to the store to get the ingredients for this one. Your tastebuds will thank you.

Bobby Flay's Jicama and Watermelon Salad
via Foodnetwork.com

Ingredients:
1/2 cup fresh orange juice, plus 1 teaspoon zest
1/4 cup fresh lime juice, plus 1 teaspoon zest
2 tablespoons honey
pinch of kosher salt
dash or two black pepper
1 jicama, cut into matchstick pieces
4 cups watermelon in 2-inch chunks
1/3 cup roughly torn fresh mint leaves

Directions:
Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat. Let chill until ready to serve -- up to one hour.

Daring Baker Challenge: Swiss Swirl Ice Cream Cake

2010-07-27T07:00:00.228-07:00

**A special thanks to my brother for the great pictures! You can definitely tell which ones I took myself! ;D

The finished product. Gorgeous!

WELL... [wipes brow with corner of apron]

I have finally completed the July Daring Bakers' Challenge, and I am pooped.

This is only my second month participating in the Daring Bakers' group, but I am having so much fun with it! This month we were challenged to create a Swiss Swirl Ice Cream Cake -- essentially a swiss roll cake (jelly roll) sliced and frozen with layers of ice cream and hot fudge sauce to make sort of a bombe glacée. The inspiration for this recipe can be found here.

Sunita gave us a lot of creative latitude, which I appreciated because I'm a little chocolated out
(GASP! I know.)
I decided to create mine with a vanilla/raspberry/lemon flavor combination to keep it light and summery. And can I just tell you that I have never made a dessert with so much WOW factor! My family went crazy over it at Sunday dinner. The cake was a nice textural contrast with the creamy vanilla ice cream and slightly gooey lemon curd, and the raspberry sorbet rounded things off with a tangy, refreshingly summer-like flavor.

Vanilla Raspberry Swiss Swirl Ice Cream Cake with Lemon Curd Filling

It was a lot of work, but I was bursting with pride at my family's reaction, so it was worth every minute!

For those of you following along at home, let's get started. We have 5 components to make -- all from scratch:
Raspberry Curd
Lemon Curd
Sponge Cake
Raspberry Sorbet
Vanilla Ice Cream

Let's start with the fruit curds. I know, the name isn't particularly appealing, but the final result is scrumptious. A fruit curd is kind of a butter/jam/custard combo; it has the consistency of pudding, kind of. It can be used as a filling or topping for cakes, eaten with scones for afternoon tea, or just eaten by the spoonfull (because I can't help myself -- don't judge).
I used a recipe for rasberry curd courtesy Tea, of Tea and Cookies. It turned out fantastic -- the most beautiful shade of purple. I won't list the recipe here, but click over to her site if you are interested.

Lovely, lucious raspberry curd. Mmmm...

Lemon Curd
Ingredients:
3 eggs
1 c. sugar
1/2 c. fresh lemon juice (the juice of about 3 lemons)
1 tbsp. lemon zest ( the zest of one lemon will do. freeze the zest from the others with a little water for later use in cakes, etc.)
pinch salt

Directions:
The easiest way to make this is to combine all ingredients in a microwave-safe bowl (I use my pyrex measuring cup, 1 quart size) and cook on high for 30 second intervals, stirring well with a fork or whisk between each interval until the mixture coats the back of a spoon (or the fork you're using because why dirty another utensil, am I right?). In my microwave, this took maybe 3 minutes -- but as microwaves vary, keep going until the consistency is right. It will be a tad runny but it will thicken as it cools.
If you find you have one or two clumps of egg white in your curd, just pick them out or pass the mixture through a seive and discard solids.
Easy right? Now, set it in the fridge and ignore it for a bit. When it has cooled completely, cover it with a lid or some plastic wrap. (I won't tell if you just have to eat some, promise.)

Now make your sponge cake.
A sponge cake is an old fashioned cake that uses only whipped egg whites for leavening. Traditional sponge cakes use no added fat and very little flour. I chose a basic recipe which turned out very well:

My sponge cake/jelly roll ready for chilling

Vanilla Sponge Cake
Ingredients:
7 eggs
Pinch salt
3/4 teaspoon cream of tartar
3/4 cup granulated sugar sifted
1 teaspoon vanilla
1 cup cake flour (I put 2 Tbsp. conrstarch in my measuring cup and filled it the rest of the way with AP flour.)
*For chocolate sponge cake: substitute 1/2 cup cocoa powder for 1/2 cup cake flour.
Directions:
Line jelly roll pan (mine is smaller than a standard half-sheet pan, about [measurements] with parchment paper. Set oven at 400°F. Separate eggs; beat egg yolks together with vanilla 1 minute.
Add pinch of salt to egg whites; beat until foamy. Add cream of tartar and continue beating whites until they cling to bottom and sides of bowl, then beat 1 minute longer.
Fold beaten egg yolks into egg whites gently but quickly. Gently fold in sifted sugar and flour. Do not over mix. (I like to use a wooden spoon, it seems to work better than a spatula)
Pour batter into pan, spreading evenly from center out with a spoon or spatula. Tap pan several times on table to break any air bubbles.
Bake in center of oven 8 to 10 minutes or until cake springs back when touched lightly.
Remove from oven. Immediately loosen sides with a table knife and turn cake out onto prepared dish towel. Roll tightly while still warm and let cool 10 - 15 minutes.
Carefully unroll cake and fill as desired (I used my raspberry curd). Reroll immediately and wrap tightly in plastic wrap. Chill until ready to use.

Are you tired yet? Me too. Go take a nap and come back.

Okay.
Are you feeling rested? Good.

Next I made ice creams. Yes. Ice creams. Plural.
If you have an ice cream maker, these next steps aren't so hard. If you're like me, this will take a long time and some elbow grease.
{For great tips on making ice cream without an ice cream maker, go here. And also here.}

I made Vanilla Ice Cream using David Lebovitz's recipe, and raspberry sorbet (to keep it light and save my arteries from more cream...) as outlined below:

Raspberry Sorbet
Ingredients:
1 cup granulated sugar
2/3 cup water
2 tablespoons light corn syrup
2 pounds frozen unsweetened raspberries, thawed

In a heavy saucepan over low heat, combine the water, sugar, and corn syrup. Cook, stirring, until sugar is dissolved -- about 3 or 4 minutes. Raise heat to high and bring to a boil. Remove from heat; set aside.
In food processor or blender (I used my immersion blender), process thawed raspberries with their juices until smooth. Strain the berry puree through a mesh strainer to remove seeds. Discard the solids.
Combine the berry puree and cooled syrup and process/blend until smooth. Pour into a bowl and chill thoroughly.
Transfer the berry mixture to an ice cream maker and follow manufacturer's directions for making sorbet. Pack into a freezer container and freeze until firm, about 3 to 4 hours.
(Or do like I did and make your ice cream and/or sorbet without the machine. See links above.)

Here comes the fun part. Slice your jelly roll into 1/4" thick slices and place along the bottom and sides of a small mixing bowl lined with plastic wrap. Pour in your vanilla ice cream, cover with more plastic wrap and place a second mixing bowl inside to create a well. Place in freezer to harden. Remove plasitc wrap, pour in lemon curd (no need to leave a well this time), replace plastic wrap, and let freeze hard. Finally, fill the rest of the space with your raspberry sorbet, cover tightly with platic wrap and let freeze again until you're ready to eat it.

Work in progress...

When you're (finally) ready to serve, flip out onto a platter or plate and remove all plastic wrap. Run your knife through hot water before each cut, slicing your dome into wedges. (like a cake, see?)

I was so nervous to cut that first slice! But it came out beautifully.

Et Voila!

I won't lie to you, I literally licked my plate clean at the end of dessert. Literally.

**The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

Wishlist Wednesday: KitchenAid Ice Cream Attachment

2010-07-07T09:10:00.001-07:00

It seems that making homemade frozen confections is all the rage this year, and it's no wonder. Making ice cream at home is remarkably simple... when you have the right tools.

Enter the KitchenAid Ice Cream Attachment

This attachment is compatable with any variety of KitchenAid mixer, and makes a large batch (2 quarts!) of delicious, creamy frozen goodness. I also love the price point -- around $80. (On sale right now for $58.95 at Amazon!!!)

I love that it makes a large batch of ice cream, and I love that I wouldn't have to buy yet another small appliance. It would make my KitchenAid mixer and even larger asset in my kitchen -- I didn't think that would be possible!
What do you think? Would you buy this? Are you interested in making your own ice cream? Do you have one of these, and if so, how do you like it?

PS: Don't want to wait for your ice cream fix? Head to your local grocery store and pick up Haagen Dazs five ice cream. I swear, you won't regret it. (Okay, your hips and thighs might... but let's leave them out of this.) It's the best ice cream I've had in a long long while.

Table for one: a confession

2010-07-02T07:34:00.000-07:00

I don't share too much of my personal life on this blog. I'm not entirely sure why that is, but I don't.

So you may not know that I am currently cooking for one.

My husband left for a summer internship in Ireland almost a full month ago, and I have been trying to adjust to the many changes his absence brings: No one to fix the broken swamp cooler, having to pump my own gas and drive everywhere myself, coming home every night to an empty house, realizing that all the mess is mine and that no one is going to help me clean it up, and cooking for just little old me.

I think that's been the biggest change. I still itch to grab that second gallon of milk at the grocery store, I still grab two chicken breasts from the freezer and reach for the bigger frying pan. I still think twice about cooking something P might not like.

The changes not withstanding, I am enjoying having the freedom to cook whatever I like and not worry about starving my husband if I don't start dinner right when I get home. I'm exploring ideas I might have been to timid to try if I had an audience, and it's fun, in a way.

But it is also easy to fall into a rut and cook the same things over and over.

I still have another month more to do this, so I put the question to you guys:

What do you cook when you're cooking for one?

Daring Baker Challenge: Chocolate Pavlova with Chocolate Mascarpone Mousse

2010-06-27T07:00:00.063-07:00

I'm excited to debut my first Daring Baker's challenge!

This month the challenge was to make a decadent Chocolate Pavlova with Chocolate Mascarpone Mousse.

I started by making my own mascarpone -- I'm still not sure if I did that out of ambition or to save a little money, but I'm glad I did. Here's the tutorial I followed.

Once that was done, I set about making the components of the dessert. Despite the three separate components, and the time involved, I found it pretty simple to make.

I had never made a pavlova before. If you aren't familiar with pavlova, it's kind of like a big meringue with a soft marshmallowy center. This one was so delicious, I could have eaten the batter straight from the bowl! My first pavlova turned out a little wonky, but that's no big deal. I broke it up and served it trifle style.

The chocolate mascarpone mousse is the real star here, and definitely worth the time and effort. I highly recommend it! I'm excited to lave some left over. I think I'm going to stuff strawberries with the remainder for Sunday dinner tonight. :)

I omitted any alcohol or citrus from the recipes provided below, but if you like that sort of thing I'm sure it would be delicious. I also added raspberries, which I though gave it just the right touch of freshness and tangy sweetness. I loved this just the way I made it.

Recipe 1: Chocolate Meringue (for the chocolate Pavlova):
3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar
1/3 cup (30 grams) cocoa powder

Directions:

Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.
Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)
Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)
Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon.
Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base):
1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
grated zest of 1 average sized lemon
9 ounces (255 grams) 72% chocolate, chopped
1 2/3 cups (390 mls) mascarpone
pinch of nutmeg
2 tbsp (30 mls) Grand Marnier (or orange juice)

Directions:

Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.
Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)
Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.

Recipe 3: Mascarpone Cream (for drizzling):
1 recipe crème anglaise
½ cup (120 mls) mascarpone
2 tbsp (30 mls) Sambucca (optional)
½ cup (120 mls) heavy cream

Directions:

Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.

Recipe 4: Crème Anglaise (a component of the Mascarpone Cream above):
1 cup (235 mls) whole milk
1 cup (235 mls) heavy cream
1 vanilla bean, split or 1 tsp pure vanilla extract
6 large egg yolks
6 tbsp (75 grams) sugar

Directions:

In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.
Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.
Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK.
Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.

Assembly:
Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top. Dust with confectioner’s sugar and fresh fruit if desired.

Sorry for the crappy photography. My husband took our camera halfway across the world for the summer. I took these with my phone. Not bad, though I say it myself... :)

{The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.}

Local Flavor: Robin's Nest

2010-06-14T07:00:00.001-07:00

I'll be honest with you. I don't really want to share this restaurant with you. I want to keep it to myself. (I'm selfish like that...) But because I love you all with a muchness, I guess I'll let you in on it.

Robin's Nest is the best sandwich shop in Salt Lake, hands down. Why, you ask?

Let me break it down for you:

Robin's Nest excells at out-of-the-ordinary sandwiches. I'm telling you, I have never met a Robin's Nest sandwich I didn't like.

My first love was The Madam: "Roasted Turkey Breast, Tomato, Melted Provolone, Lettuce, Bacon and Light Ranch on Ciabatta" (don't forget to add avocado!). Then one day an employee there told me that the Madam was playing it safe and that I should explore other options. I told him to bring me his favorite sandwich, and I wasn't disappointed. He brought me the Robin's Grill: "Bacon, Tomato, Avocado, Cheddar, Provolone & Roasted Garlic Spread (!) on Sour Dough" -- it was heaven. The last time I went, I finally tried thier signature chicken salad sandwich, The Rooster Call. It was easy to see why that was the sandwich that made them famous.

In addition to the fabulous set menu, Robin breaks out mouthwatering weekly specials that always make me drool a little.

Then there's the orzo pasta. So much basil-y, pinenutty goodness! It comes with your sandwich, whether you order a whole or a half -- trust me, skip the chips and have this instead. But come early. It's so popular that they often run out!

The Robin's Nest also has a very convenient downtown location at 311 S. Main St. Open from 10:30 to 4:30, Monday through Friday, Robin's Nest caters to the business lunch crowd (and what a crowd there is!), but don't let that stop you from stopping by. Despite the cramped set-up, the service is friendly and quick, and the food is amazing.

Wishlist Wednesday: Bento Lunch Box

2010-06-09T11:00:00.002-07:00

Ms. Bento Lunch Jar by Zojirushi

I've been pondering the bento box for quite some time now. These Japanese-style lunchboxes are becoming quite the trend in the US. They are cleverly designed to compartmentalize your lunch, and some are equipped to keep it hot or cold for hours. They are available in a lot of different styles, many of them featuring Hello Kitty or characters from Studio Ghibli films. (!) While these are adorable for kiddos, the Ms. Bento featured above (along with the larger Mr. Bento) is more office-appropriate.

My office has the teensiest tiniest fridge in creation. It is always crammed full of junk. This bento box is designed to insulate food, meaning that I could leave this at my desk and not worry about my lunch until it's time to heat it up in the microwave. Plus, it comes with a spork. I'm sold!

What do you think of bento boxes? Do you have something else you use to transport your lunch or keep it at the right temperature?

Interested in seeing more bento options? Check some out here.

Lunching

2010-06-07T12:51:00.000-07:00

{image via Annie's Eats}

Although I didn't get in quite as many posts as I had hoped, I did have fun focusing breakfast in the month of May. Now that June is upon us, we'll move on to lunch.

I work full time and go to school, so lunch is one of those meals that can fall by the wayside more often than not. Most of the time, I try to make a little extra dinner and take that for lunch the next day, but that doesn't always work. If I don't have leftovers, I often get a Lean Cuisine from the grocery store or eat out. Lunch doesn't really get to be celebrated as a great meal -- I just shovel food in my mouth to get me through the rest of my work day.

Shouldn't there be more?

What do you like to do for lunch?

I look forward to exploring lunch more adventurously this month! As always, your comments, suggestions and requests are welcome.

Loose ends

2010-05-28T07:00:00.035-07:00

{Sources from left to right: Food Network, Chat and Chew via Tastespotting, Culinary.net}

There were a few things I was exploring for May's breakfast theme that I didn't get around to sharing. So this is a post full of links, just to tie up those loose ends.

I really liked the idea of having breakfast ready when I wake up instead of trying to cram cooking into a busy morning routine. Stephanie O'Dea cooked every meal for her family in the crockpot for an entire year, and I was inspired by the creative uses she found for this oft-overlooked appliance. It got me thinking about a "set-it-and-forget-it" breakfast using the crock pot. Here are some ideas I found:

Crock Pot Grits
Crock Pot Hashbrown Casserole
Crock Pot Steel-Cut Oats

I also tried a recipe for "Overnight Steel-Cut Oats" with fair results. I followed the directions as stated, but found that I had to cook it down a lot to get the oats to the consistency of my liking, resulting in about 30 minutes work in the morning -- hardly get-up-and-go timing.

One of my co-workers brought a sandwich made with Baked Eggs. (There are a lot of variations out there. All you have to do is google.) She made a bunch at once in a muffin tin and heated it up in the microwave when she was ready to eat. Just add whole wheat english muffins and some cheddar. (Mmmmm...) When we tried this, I used some canadian bacon to make a sort of "cup" for the eggs to bake in. Delicious!

Did you find any new favorites for breakfast this month? Let us in on your secret!

Don't be a hater

2010-05-14T07:24:00.001-07:00

I used to hate bananas. Until quite recently, actually.

I still don't know what changed my mind about them, but lately I crave them. With chocolate. (And while we're on the subject I'll just say this: Chocolate Cheerios + a sliced banana = A great way to start your day. YUM!)

So here's the perfect banana breakfast; low fat, whole grain, portable. The loaves pictured below were cooked in mini loaf pans. You can make regular-sized loaves or muffins (or mini loaves, if you have them), whatever floats your boat. (Your banana boat... See what I did there?)

(Chocolate Chip) Banana Bread

Ingredients:
6 ripe bananas, mashed
1 c. plain yogurt
1 c. brown sugar
2 eggs, beaten
1 tsp. salt
2 tsp. baking soda
2 c. all purpose flour
2 c. whole wheat flour
1 bag semi-sweet chocolate chips

Directions:
Combine bananas, yogurt and brown sugar. Stir in eggs.
In a separate bowl, combine salt, baking soda and flours.
Add wet ingredients to dry and mix by hand until just combined. Gently stir in chocolate chips.
Divide between two greased loaf pans, filled about 3/4 full.
Bake at 350 for 1 hour, or until a toothpickk inserted in the center comes out clean.
If you prefer muffins, divide batter among muffin tins and bake for about 20 minutes.

**Since chocolate chips have a tendency to sink to the bottom of the batter, toss them with one or two Tbsp. flour until lightly coated before adding to batter. This will help them stay aloft!

How to flip an omelet

2010-05-11T07:00:00.003-07:00

I won't lie to you. I do not know my way around an omelet all that well.

Sad, isn't it?

When Rachel asked me for tips on flipping an omelet last week I felt like a fraud. My omelets always come out a little funky. But do you know who isn't a fraud in the least?

Julia Child.

Or how about good old Alton Brown?

Hopefully now we are all armed to build a better omelet. I plan to try myself next week. I'll let you know how it goes.

Oh, and one more thing:

If your omelet doesn't turn out, just forget the flipping and make it a frittata! Sometimes the difference between a success and a disaster is all in how you label things. ;)

A true story

2010-05-04T07:00:00.004-07:00

We seriously love pancakes at my house.

Seriously.

My friend, Coral, does not. Seriously.

Every once in a while, though, she will find a recipe for pancakes that she likes, like the oatmeal pancakes I am about to share with you. She clipped it from a magazine (I never knew which one).

The first time I made these, I could tell right away that something was amiss, as it were. My first pancake didn't puff or bubble up the way a good little pancake should. I was flummoxed. (I mean, I know that the first pancake isn't always perfect, but this was very disappointing.) I checked the recipe. Had I added everything it listed? Yes. Then I double-checked the recipe, and it dawned on me that I didn't remember putting any leavening in the batter -- no baking soda, no baking powder -- and the recipe didn't call for any.

The moral of this story is to write down the recipe correctly.

A phone call to Coral to verify set me straight, and I felt a little silly, but not nearly as silly as the next {Ahem...}five to ten times I made it when I forgot to write the leavening on the recipe card and made it wrong again. (And again... And again...) Each time having to add the baking powder after the fact.

(The other moral of this story is to be smarter than I am...)

Despite our rocky start, these have really become a staple at our house. The original recipe calls for all-purpose flour, but I like wheat. These are hearty and wholesome, but not heavy. I particularly love them with a hearty smear of butter and a healthy dab of applesauce, but they're fantastic with syrup, too. Give them a try! (Just don't forget the baking powder.)

Here they are with applesauce. Yum!

Oatmeal Pancakes

Ingredients:
2 c. milk
1 1/3 c. quick oats
1 1/3 c. whole wheat flour
4 Tbsp. brown sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
4 eggs
4 tsp. oil
1/2 tsp. vanilla extract
more milk, as desired

Directions:
In a small saucepan, heat milk until hot to the touch. (But don't let it boil.) Remove from heat and stir in oats. Cover and let sit for 5 minutes.

Meanwhile, in a medium bowl, stir together flour, baking powder, brown sugar, salt, and cinnamon.

In a separate bowl, whisk together the eggs, oil, and vanilla. Add to dry ingredients, along with milk and oatmeal mixture. Mix until just combined, adding more milk if you like a thinner batter (which I do). The batter will be lumpy. (Mostly because there is oatmeal in it, and oatmeal is lumpy. See how that works?)

Cook on a lightly greased griddle, about 1/4 cup at a time. Serve with butter (of course) and applesauce or syrup.

The most important meal of the day

2010-05-01T07:00:00.019-07:00

The Kitchn recently did a series I really enjoyed. They posted about breakfast one week, lunch the next, and so on through dinner and dessert.

photo from Brown Eyed Baker, via TasteSpotting

I don't feel like I would cover much ground if I only did a week for each one, so I'm going to do a month: May will be breakfast month here at prettykitten.

So let it be written. (check!) So let it be done. (double check!)

If you have requests, don't be shy!

Food for finals

2010-04-27T14:30:00.008-07:00

No time to cook. Seriously. But if I had just a little bit more time, I would make this. It takes 15 minutes. I kid you not.

The recipe calls for fresh green beans, but you could substitute frozen, making this a great "pantry meal" -- you could definitely keep all of these ingredients on hand for quick weeknight dinners.

We made this a week or two ago and it was delightful. I clipped this from an issue of Real Simple forever ago. The recipe posted below is my adaptation. Enjoy!

Creamy Pesto Gnocchi with Green Beans and Ricotta

Ingredients:
1 pound gnocchi (we use the freeze-dried stuff from the pasta aisle)
Kosher salt and black pepper
1/2 pound green beans, cut into 1-inch pieces (about 2 cups)
**Note: At Smith's they sell pouches of green beans washed and ready to steam in the microwave, so I used one of those. You could probably use frozen ones, too.
2-3 Tbsp. store-bought pesto
1/4 cup heavy cream
ricotta

Directions:
Cook the gnocchi according to the package directions. Drain.
Meanwhile, get green beans going in the microwave. Steam for 3 minutes, or until tender-crisp. Then combine pesto and cream in a small pot and heat over medium until heated through (2-3 minutes or so).
Remove beans from microwave (and cut into 1 inch pieces, if you got the bag from Smith's like me).
Add the pesto and cream to the gnocchi and beans in the pot. Stir until well coated. Divide between two bowls and top each with ricotta, kosher salt and black pepper to taste.

{photo and recipe via Real Simple}

On being a good girl

2010-04-22T15:01:00.003-07:00

I am trying to be a good girl. I am trying to get good grades in my courses this semester. I am trying to write two major papers before Tuesday night. I am trying not to waste time watching MythBusters on Netflix streaming when I should be studying.

And I am also trying to post here twice a week.

This isn't meshing so well with my finals.
But I did make a lovely cheesecake this past weekend, and it got rave reviews from my family. Please make it. I promise you'll like it. And I also predict that you'll like the calorie count. (If you're into that sort of thing...)

Lemon Scented (Crustless) Ricotta Cheesecake with Glazed Strawberries

Cheesecake
(adapted from Food Network)
Ingredients:
1 16-ounce container of part-skim ricotta
1/2 cup of reduced-fat sour cream
8 ounces of neufchatel cheese
3 large eggs
3/4 cup of sugar
1/4 cup of all-purpose flour
1 teaspoon vanilla extract
1 teaspoon of finely grated lemon zest
1/4 teaspoon of salt
1 tablespoon lemon juice

Directions:
In a food processor, or using a blender (I used my immersion/stick blender), process ricotta until smooth. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest, lemon juice, and salt. Process until well blended.*

Pour into greased, 9" springform pan and bake at 325 for 50 to 55 minutes, or until the center is just set.

Let cool in pan, then move to refrigerator to chill for at least 3 hours. Serve cold.

Strawberry Glaze
Ingredients:
1 c. sugar
2 Tbsp. cornstarch
1 cup water
1 Tbsp. lemon juice
1. 3 oz. pkg. sugar free strawberry jello

Directions:
In a small saucepan, combine sugar, cornstarch, water and lemon juice. Cook over medium-high heat for a minute or two until sugar has dissolved, then pour in jello powder. Cook until slightly thickened; it should lightly coat the back of your spoon. (I wouldn't let it thicken too much -- it will continue to thicken as it cools.) Remove from heat and mix with sliced strawberries. Place in refrigerator to cool.

Local Flavor: Smash Burger

2010-04-20T07:00:00.005-07:00

My brother had raved about Smash Burger on FB, and hubby and I were intrigued, so we decided to check it out.

Sometimes you just crave a juicy burger and crispy fries, you know? This day was one of those days. I definitely did NOT want to be disappointed. (Plus I was starving.)

First impressions: The dining room had a clean, modern feel, and was very streamlined. There were comfy booths on either side of the room and two rows of tables in the middle. There were already a lot of people there when we arrived, which I took as an excellent sign.

We each ordered the Classic burger and a side of Smash fries (ringing in at about $16 for the two of us when we added drinks). It wasn't long at all before our food came out.

Right off the bat I loved the Smash fries: regular french fries tossed with fragrant herbs and olive oil. They are served with a fry sauce that complements them beautifully. I didn't even have to taste them to know they would be amazing; the smell alone had me sold. The burger was juicy and flavorful, with extremely fresh toppings and a beautiful bun. It was the most beautiful burger I had ever eaten, and it tasted every bit as good as it looked.

The verdict: We have already gone back for round 2! For the quality and deliciousness of the meal, the price is very reasonable. Two enthusiastic thumbs up!

Have you been to Smash Burger? What did you think? Leave a comment!

To-Do

2010-04-15T14:02:00.005-07:00

Your assignment for today...

First make these: http://annies-eats.com/2009/07/14/honey-wheat-sandwich-buns/

Then this: http://thepioneerwoman.com/cooking/2010/04/sloppy-joes/
(only do me a favor; finely grate one or two carrots and add them to the meat when you brown it. You'll hardly even notice them, I swear.)

Then these: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1654702

And finish with these: http://smittenkitchen.com/2010/02/chocolate-souffle-cupcakes-with-mint-cream/

Then come back here and tell me how it turned out. Leave no detail unrecounted.

While you do that, I'll be furiously scrambling to finish reading voluminous tomes of research and writing papers for my upcoming finals.
{images poached from each item's respective website, as referenced above}

With trepidation

2010-04-08T15:16:00.004-07:00

I know that look you're giving me.

You're looking at the little baggie of beige glop I've just handed you and you are (a little) terrified. Because this is the song that never ends. This is a project, heavy-laden with guilt if you choose not to participate or "mess it up" despite your good intentions. (Plus, it smells funny. Let's not mince words.)

I mean it when I say, "DON'T LOOK AT ME LIKE THAT!"

In the past, you may have received aforementioned baggie along with a strict schedule of feedings and stirrings. This probably made you want to throw in the towel right away. And I don't blame you. If you wanted a pet, you would buy a goldfish.

Then there's the matter of the never-ending cycle of feeding your little pet and finding unsuspecting new victims upon whom to foist its offspring. Because at the end of the alloted feeding/stirring schedule, your pretty little pet will give birth, as it were, to 4 little clone-babies. One to bake/keep for yourself, and 3 to give away (hence the unsuspecting victims).

Maybe your starter came with some song and dance about how the world as we know it will end and children in Ethiopia will die if you break the cycle and don't pass starters on to your friends and neighbors. It probably also included hooha about not refrigerating or freezing your starter.

{source}

What if I told you that it doesn't have to be like that? (Would you stop looking at me like that?)

To debunk this myth, let's talk about what "Amish" Friendship Bread really is. Which is delicious. And addictive. And basically just cinnamon-y bread made with a sweet sourdough starter (aka glop in a baggie). And it's not Amish. At all.

This is not a big deal. There is no commitment here. This goop has no magical powers, and you will not go to hell if you simply throw it out. But if you take my advice, there's really no reason this can't work with your schedule.

For the past month or two I have cultivated my own Friendship Bread starter. For the first ten days, I kept to the proscribed schedule: Stir days one through four, add 1 c. each of milk, sugar, and flour on day five, stir days six through nine, add 1 c. each of milk, sugar, and flour day 10. Then I divided my starter, gave one to my mom, stuck one in my freezer, and baked some ~~crack~~ Friendship Bread with the last cup of starter.

I had one cup of started left to work with, so I just kept it going. This time I stirred whenever I felt like it (usually every day, but I missed some), and fed the mixture 1/2 c. each milk, flour, and sugar once a week or so until I had done it four times.

So what I'm really saying is, you can neglect your starter and it will be just fine. According to the information I read, as long as it doesn't turn pink/orange, it should be just fine. You can stick it in the fridge if you don't want to deal with it for a couple of days (or even a week, probably). If you don't want to deal with it for a month or so, stick it in the freezer. It will be fine. And if you don't want to deal with your starter at all and you just want to make bread, guess what?! You can just go ahead and use the 1 c. of starter you have been given to make bread that very day.

And if you are still not convinced that this little bag of goop will not take over your life, just throw it out. All it is is yeast, milk, flour, and sugar.

Now, isn't that better?

Friendship Bread
(Recipe courtesy Moms Who Think)

Day 1 - receive the starter (the recipe for the starter is below)

Days 2 - 4 - stir

Day 5 - Add 1 cup each flour, sugar and milk.

Days 6 - 9 - stir

Day 10 - Add 1 cup each flour, sugar, and milk. Put 1 cup each of starter in 4 containers of your choice: 1 cup each for three of your friends and 1 cup for you to keep if you want a start for yourself. Give friends the instructions for days one through ten. (Be sure to also include the recipe for baking the bread.)

After removing the four cups of starter, combine the remaining cup with the following ingredients in a large bowl:

2/3 cup oil (or applesauce or plain yogurt)
3 eggs
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda

Combine ingredients in order listed. Beat by hand until well blended.

Grease two loaf pans (cooking spray works just fine), sprinkle with sugar (or cinnamon sugar) instead of flour.

Bake at 325 degrees F for 45 minutes to 1 hour). Let cool for 10 minutes before removing from pans. Makes two loaves of Amish Friendship Bread.

Friendship Bread Starter

Ingredients:

1 tsp. active dry yeast
1/4 cup warm water
1 cup flour
1 cup white sugar
1 cup milk

Directions:

In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.

In a 2 quart glass or plastic container (or even a gallon ziplock bag), combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.

Stir in milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.

For the next 10 days handle starter according to the instructions above for Friendship Bread.

Directions

2010-04-05T12:45:00.001-07:00

I'm sure anyone who reads/follows this blog has noticed my marked 2-month absence. I don't know that I'm sorry I haven't blogged. I've certainly had my hands full with lots of other things.

But to own the whole truth, I just don't know what I'm doing with this blog.

A little while ago I was talking to my friend, Libby, and she mentioned that she and her sister were planning to start a foodie blog. She outlined this really awesome plan. I was VERY impressed. I have no plan. I blog willy-nilly, as it were, with no driving theme or blueprint.

So, now I want a plan.

If you're reading this, I assume that you read my blog. So I put the question to you, readers of mine: What would you like to see here? More or less of anything in particular? Are you even here? Should I just give up? Any and all input is welcome.

Love,

K

Local Flavor: Este Pizza

2010-01-24T13:28:00.004-08:00

Last night hubby and I got together with my best friend, Angie, and headed out to the Living Planet Aquarium in Sandy. We had a great time exploring and taking a peek at some really awesome creatures!

Afterward we were hungry and headed out to Este Pizza in Sugarhouse (or, as Angie calls it, "the Sugarhood"). It was billed as a New York style pizzeria, and came highly recommended by my brother and a few other people I spoke with.

First Impressions: Pretty cool vibe going on. Fun decor, including this painting that Ang and I really took a liking to. It certainly smelled delicious in there, and the Bob Dylan soundtrack won us over right away (though, sadly, it didn't last). We were lucky to snag our table -- the place filled up quickly after we sat down.

From our vantage point, you could watch the cooks in the back hand-toss the dough for the pizza with a lot of flair and finesse. Encouraging, to be sure.

We ordered the "Terra" pizza (without green olives) and waited for our order to be filled.

Then we waited some more.

And then we waited even more.

Nearly a full hour after we placed our order, the girl at the register came out with three plates and told us it would be a few minutes for our pizza. Gotta say, at that point I was not amused. But lo, a few minutes later we got our meal: a gigantic pie piled high with veggies.

The Dish: In a nutshell, not bad. Not worth waiting an hour to eat, but decent all the same. The mushrooms were obviously canned (yuck) and the crust was a little too done in places. I found it a little difficult to eat, since the crust was cardboard-like on the edges and floppy/soggy in the middle -- it wouldn't fold properly, like an East-coast slice should.

But really, not bad.

Ringing in at about $28 dollars for an 18" pizza and a couple of drinks, it was pretty average pizza for a bit more money than it was worth and much too much waiting around. That said, I would be willing to give Este another chance to live up to the hype. I think that we would have fared better with a simpler pie, like the "Pink" or the "White" with fewer moist veggies to weigh down the thin crust. I'm also dying to try their zeppole (Italian doughnuts) with agave nectar. (Mmmm!)

**UPDATE: P and I have ordered takeout from the downtown location twice since having visited their location in Sugarhouse. We have been really pleased with their quick service (seriously lightning-fast delivery) and overall quality. So far, the white pizza has been the favorite, and the zeppole were amazing!

So I'm not sure if it's the location or if we caught them on a bad night, but I can heartily recommend at least the takeout from Este downtown.

S'mores Cheesecake

2010-01-23T15:21:00.001-08:00

My mother often accuses me of telling her that recipes are easy when they are not.

Like these and these, which I made as Christmas gifts for our ward friends. (And they were easy, if you'll believe me, and I hope you do!)

When I spotted this recipe this past summer, I thought instantly of my cheesecake-loving brother, and declared I would make it for his birthday in January.

Since my brother's birthday often coincides with Sundance and he is a big film buff, we had planned on celebrating as a family the week after his birthday and I was all prepared to tackle the mighty cheesecake then... until his girlfriend called to tell us that she was coming in from Baltimore the weekend before his birthday instead of the weekend of (my brother having much occupied his birthday weekend with many Sundance viewings) and we pushed the festivities up a week or two.

Head held high, I marched to the store to buy supplies and readied myself for the impending battle. The recipe has three parts: crust, cheesecake filling, and marshmallow topping. The cheesecake and crust had to be cooked up the night before and refrigerated overnight, and there had to be adequate time for the marshmallow topping to cool after I made it the next day.

I felt a little like I was on Iron Chef, trying to beat the clock to get the cheesecake topping cooling before church. And if I had been on Iron Chef, that topping would have disqualified me because it made me miss the first hour -- but the cheesecake was so good, I think I still could have won sans marshmallow.

So, friends, I will not tell you this was easy, but I will tell you that it was scrumptious and rich. And I will also tell you that I loved it, and that is not my usual reaction to desserts of the cheesecake variety.

For your consideration, here's the recipe. I prefer dark chocolate, so I substituted good quilaity 70% dark chocolate for the milk chocolate in the recipe. My mom said it would have tasted more s'more-y if I had used milk, but I think if would have been too sweet. And if the topping intimidates you too much, the cheesecake stands up perfectly on its own.

S'mores Cheesecake

adapted from Epicurious

Ingredients:

Crust:

1 1/2 cups (roughly 9 crackers or one sleeve, finely crushed) graham cracker crumbs

2 Tbsp. sugar

6 Tbsp. unsalted butter, melted

Filling:
9 oz. high-quality chocolate, chopped
2, 8 oz. packages cream cheese, at room temperature
3/4 c. sugar
1/8 tsp. salt
3/4 c. heavy whipping cream, at room temperature
3 large eggs

Topping:
1 c. sugar
2 egg whites
3 Tbsp. water
1 tsp. cream of tartar
1/8 tsp. salt
12 large marshmallows, cut into quarters with wet kitchen scissors
1/2 tsp. vanilla extract

Directions:

For crust:
Preheat oven to 350°F. Mix graham cracker crumbs and sugar in medium bowl. Add melted butter, and stir until well combined. Press into bottom of 9' springform pan. Bake 12 minutes to set. Remove from oven and let cool. Reduce oven temperature to 325°F.

For filling:
Melt chocolate in a double boiler set over barely simmering water until smooth. Remove from over water and let cool to lukewarm, stirring occasionally.
Using a food processor or mixer, combine cream cheese, sugar, and salt, and blend until smooth. Continue to mix while adding cream, then add melted chocolate, and then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
Bake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Run small sharp knife around the edge of the cake to loosen. Chill uncovered until cold (8 hours or overnight).

**I put a pyrex full of water on the rack below my cheesecake just to be sure it wouldn't crack. I would do it again, as this was the creamiest cheesecake I've ever had!

For topping:
Whisk sugar, egg whites, water, cream of tartar, and salt to blend in large metal bowl. Set bowl over saucepan of simmering water; whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water again; using hand held electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla.
Scrape topping onto cheesecake. Using offset metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.
Using kitchen torch, lightly brown topping in spots. (Or preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes.) Chill cake until cold.
Slice and serve!

Appetizing

2010-01-10T13:55:00.002-08:00

After a rather long reprieve, I have returned to the world of blogging.

It has been a marvelous holiday season for me and my family, and I hope yours has been as nice.

I haven't done much cooking lately. Work has been crazy, and I just haven't felt like working that second shift of cooking and cleaning when I come home.

For those of you following along at home, yes, I am back at work! It has been a tough fall/winter, but, after much more ado than was necessary, my co-workers and I are all happily situated back at work. I feel so blessed to work with such wonderful people who make it easy to go to work in the morning, and really so blessed to have a job at all in this economy, let alone one that I really enjoy.

I hope to have more to share with you in a bit, but for now I have a tasty morsel to tide you over.

I served this at the small New Year's Eve gathering we had at our house and it was a bit hit. A simple recipe with few ingredients and very little prep/cook time -- it's a winner all around.

It would also make a nice simple supper alongside some soup. (Mmmm... yes please!)

Ham and Cheese in Puff Pastry
recipe courtesy Ina Garten and FoodNetwork.com

Ingredients:
1 pkg. (2 sheets) frozen puff pastry
2 Tbsp. dijon mustard
1/4 lb. thinly sliced ham
1/4 lb. thinly sliced Swiss cheese (Ina used Gruyere, but I used plain old Swiss with the holes and it was lovely)
egg wash - 1 egg, beaten together with 1 Tbsp. water

Directions:
Thaw puff pastry according to directions on package. Roll each sheet out to about 10"x12" (I didn't measure, but you could if you felt the need). Place one sheet of puff pastry on a sheet pan lined with parchment paper and spread with mustard, being sure to leave a 1" border all the way around the edge. Lay down a layer of ham, followed by a layer of cheese, maintaining the 1" border. Brush edge with egg wash, and cover with remaining sheet of pastry. Using a fork, crimp layers of pastry together all the way around. Cut slits in the top, brush with egg wash, and bake at 450 for 20 - 25 minutes until puffed and golden brown. Serve while still warm.

With a Capital "T"

2009-11-29T15:50:00.004-08:00

I will be honest with you: I am having a hard time. I try not to show it, but I know it's clear to those who know me well, particularly my parents and husband. I hardly know what to do with myself. Troubles with work persist, and I am home all day every day.

And for all that I whined while I was working that I never had time to keep my house clean, I have certainly squandered my time at home of late. This makes me doubly ashamed because now I know that it isn't my schedule that keeps me from being a good housekeeper. I'm just a slob.

Adding to my worries about my job, I have problems with my teeth. It hardly motivates one to cook when one cannot chew. I've limited myself to soft foods, mostly pasta and potato dishes, cutting out anything that requires the use of ones molars. Every night when dinner comes around I virtually cringe at the thought of yet another meal without fully functioning teeth.

One consolation in all this is that it is now my favorite time of the rolling year - when we lift our thoughts to more important things: faith, love, family. I have loved decorating this year, as it has taken my mind off of all the things that are weighing heavily on my thoughts.

Every year, my mother-in-law's family does a "Pie Night". Each family brings a pie (or other treat) to share, and we gather to eat and enjoy one another's company. That's where we're headed tonight.

Since I haven't had my usual zeal for cooking, I thought I would limit this years contribution to some cookies. I made these for the first time last year, and they are wonderful! I love their spiciness, mingled with that sparkle of sugar on the outside. They stay soft for a few days, if they last that long...

Big Soft Ginger Cookies
courtesy AllRecipes.com

Ingredients:
2 1/4 c. flour
1 tsp. baking soda
2 tsp. ginger
3/4 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
3/4 c. margarine (Yes, margarine. This will probably be the only time I recommend that you not use butter)
1 c. white sugar
1 egg
1 Tbsp. orange juice (or water)
1/4 c. molasses
extra white sugar for rolling

Directions:
In a medium bowl, mix or sift together dry ingredients and set aside.
In a separate bowl, cream together margarine and sugar. Beat in egg, then orange juice (or water) and molasses. Gradually stir in dry ingredients.
Let mixture refrigerate for at least a couple of hours. (I usually refrigerate overnight.)
When chilled, form into walnut-sized balls (1 - 1 1/2" balls) and roll in extra white sugar to coat. (I use a cookie scoop and drop dough directly into sugar - the dough is very sticky.) Place on ungreased cookie sheets and bake at 350 for 8 - 10 minutes.
Let cool on pan for 5 minutes before transferring to cooling rack.

Well... Now I feel much better!

Roast Torkey

2009-11-26T05:00:00.001-08:00

HAPPY THANKSGIVING!!!

Copycat: Noodles & Co. Mac and Cheese

2009-11-20T15:39:00.004-08:00

**Update: I finally took the time to get a decent photo of this and rework the sauce recipe. Hopefully it will now yield even better results. I also think that the sauce-to-pasta ratio is right on, where before the recipe made too much sauce. Enjoy!

I love Noodles & Co. I think I've had most everything on the menu, and of everything I've tried there's only been one thing I didn't particularly like.

One of my favorite things they make is their macaroni and cheese. It's comforting, but not too heavy like some versions out there.

Here's my stab at a copycat recipe. I think it comes pretty darn close. Plus, it's super easy and quick. Bonus!

Noodles & Co - esque Mac and Cheese

Ingredients:
1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
2 1/2 c. milk (we use 2% because that's what we always have around)
1 1/2 to 2 c. shredded cheddar jack cheese blend
1/4 c. cream
salt and pepper to taste

Cook pasta according to package directions. Drain and set aside.

In large saucepan, melt butter over medium heat. Stir in flour making a roux. Stir in a pinch of salt and some pepper. Let the roux cook for a minute, then add the milk, whisking until just barely thickened -- it should thinly coat the back of a spoon. You want it thinner because it will thicken as it cools, and it will thicken when you add your cheese, and if you're going for authenticity, the original is pretty loose. You could even use less cheese than listed and/or be prepared to add more milk if it tightens up too much. Remove from heat. Add cheese and cream, stirring until cheese melts. Taste and adjust seasoning to your liking.

To serve it up, ladle some sauce into your dish, followed by pasta and top with extra cheese. I love mixing it up myself! Enjoy!

Pin It

Local Flavor: Park Cafe

2009-11-18T17:13:00.003-08:00

I don't like to blog about my troubles too much because I like to keep this a happy space. But when my troubles lead me to a local restaurant that has me dreaming about coming back, I have to share.

My coworkers and I are sharing the misfortune of not being allowed to go into work. This has been the case on and off (but mostly on...) since the first of October. It's been a real trial to me.

My job supports our little family so my husband can focus on finishing school without the added pressure of providing at the same time. While the financial situation has been a challenge, one of the hardest things about being away from work has been missing the association with my coworkers. I don't think anyone has ever had such great friends at work as I have. They make it fun to come into work every day. (Every day we're allowed to come to work that is...)

Because we missed each other, and frankly have nothing else to do but wallow in our troubles, we decided to get together for breakfast to commiserate. We chose the Park Cafe.

It is positioned happily across 1300 South from Liberty Park, and has a lovely patio that can be enjoyed in the warmer months. I have a friend who lives right across the street from this place, and every time I've looked there have been crowds there. It's a local favorite, and it's not difficult to see why once you've been there.

The owners used to run Over the Counter in Milcreek -- in high school this was the hot spot for seminary-ditchers to grab a delicious breakfast -- and they've brought the secrets that kept people coming back for more along with them. The dining room is bright and clean and there's fun art on the wall. It's unpretentious without being a hole in the wall.

I ordered the French Toast Foolishness (there's something about that name that compells you to order it, you know?), which rang in at $6.50 or so and came with enough food to feed two people with generous portions: two HUGE pieces of french toast, accompanied by two eggs, two slices of bacon (slices three times the size of your standard slice) crisped to perfection, and "park potatoes".

On top of the massive portions, the service is fantastic! Attentive and friendly servers made sure that our cups were full at all times, and our party of 7 -- who didn't call ahead, by the way -- was seated and fed swiftly to our complete satisfaction.

If I can make one recommendation it would be to GO HERE! Sure, the parking lot holds all of three vehicles, and the Liberty Park area is pretty busy. Park on the street and walk over. You won't be disappointed!

Thanks for the Memories

2009-11-17T10:17:00.002-08:00

Oh I have neglected this little online outpost of mine! I have no excuse, so I offer none, but I do offer profoundest apologies if you missed me.

I'm sure the [two] people who read this blog with any frequency are probably expecting some sort of Thanksgiving offering from me. All I can say is, tough. I got nothin'. This is due largely to the fact that I will not be cooking Thanksgiving dinner for a number of years yet. If we're with Preston's family, my mother in law will cook, if we're with my family, my mother or grandmother will cook.

I confess myself a little saddened by this thought. I love to cook, and the Thanksgiving feast is a cook's pride and joy! Looking down the road I see that when Grandma no longer hosts Thanksgiving (perish the thought!), my mom will take over, and only after that will I really get to test my Thanksgiving mettle. But while I get to take the backseat, I'm delighted to be surrounded by such wonderful cooks! Grandma's gravy is legendary, and my Mom is always shaking things up in fun and unexpected ways.

This is my first Thanksgiving away from my own family, as we will be with my husband's family this year. I had been dreading it -- tradition is so entrenched in my little soul, and giving up the holiday with my parents and brother feels heavily like a betrayal -- but times, they are a-changing. My brother is heading to Baltimore to be with his girlfriend, and as a grown-up girl, I know that spending every holiday with my family would hurt my husband terribly. And I want to have good memories with Preston's family. We made great strides last weekend, when I undertook the adventure of riding all together to a wedding in Denver with Preston's parents, two siblings plus spouses, two unruly young boys and two babies in a fifteen passenger van. Now I feel so much more at home with my "new" family. (Doesn't sound like much fun, but I had a blast!)

I may be asked to bring a side or some-such to the upcoming festivities, and I will do my best to deliver something super-amazing. (If not a side, then perhaps a dessert -- check out this recipe for the perfect pumpkin pie.) Maybe this Potato-Fennel Gratin that I'm DYING to try.

I don't love fennel seed as a spice, but the bulb has a lovely light flavor and texture that would lend a freshness to your standard potato gratin. Sounds amazing, no?

Potato-Fennel Gratin
from Ina Garten's Barefoot Contessa Cookbook

Ingredients:
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Diretions:

Preheat the oven to 350.

Grease a 10x15" baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them (by hand or with a mandoline). Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Not Exactly Health Food

2009-11-02T18:15:00.023-08:00

In a fit of ambition, I made the unilateral decision that we would be eating butternut squash ravioli, and nothing could dissuade me. I dutifully tracked down a recipe that looked reliable and did my homework to the best of my ability.

Throwing caution (and my resolve to eat more carefully) to the wind for the evening, I dove into the fray -- and I'm so glad I did!

I could not believe I had made these! They are, I grant you, a LOT of work, but I feel so accomplished now. It's not the healthiest dish, but it's so rich you don't need a plateful to feel satisfied.

I'm not sure how I pieced together the restraint to keep myself from eating the filling straight out of the pan with a spoon, but I did somehow. {The filling was so fantastic, in fact, I feel it's a little wasted only on ravioli. A fuzzy concept forms in my little head of some sort of butternut squash lasagna. More to come if I decide to make this a reality.}

The brown butter and sage sauce wasn't anything special, but it didn't overpower the filling, and the sage was so delightfully crispy!

Give this recipe a try if you're feeling daring. It was fabulous! (And in case you're wondering, yes, I did take this particular picture myself. Don't let that deter you. It will be delicious, and it will be pretty. Promise!)

Butternut Squash Mezzaluna Ravioli
in Sage Brown Butter
recipe adapted from Emeril Lagasse (find the original here)

Ingredients:
9 Tbsp. butter
3 Tbsp. minced shallots
1 c. roasted butternut squash puree
salt and pepper to taste
3 Tbsp heavy cream
3 Tbsp grated parmesan cheese
pinch nutmeg
wonton wrappers (3” rounds) {you can also use fresh pasta of your own (or even someone else's) making, but I'm a lazy bum, and pretty intimidated by making fresh pasta. Someday...}
1 egg, beaten
6 - 12 fresh sage leaves
1 amaretto cookie, finely crushed (optional)

Directions:
Melt 1 Tbsp butter in saucepan over medium heat. Add shallot and sautee one or two minutes until tender. Stir in squash puree and cook 2 - 3 minutes. Add salt and pepper, then stir in cream. Cook 2 minutes more, then remove from heat. Stir in parmesan and nutmeg.

Now start assembling the ravioli: Dip your fingers in the beaten egg and run it around the edge of the wonton wrapper a little more than halfway. Place about a teaspoon of the squash filling in the center and fold the wrapper gently in half to seal. Start with the outer edges and work your way up, being careful to squeeze out any excess air, but not squeeze out the filling. (It might take you a few tries, but you can do it. Find a method that works for you.) Set aside and repeat until all the filling is used -- I had about 30 ravioli.

Cook the ravioli in simmering water about 2 minutes, or until they float to the top and are light in color. Drain and set aside.

In a large pan, melt the remaining 8 Tbsp. of butter over medium heat. Drop in sage leaves and let cook until butter begins to brown. Remove from heat and serve over the ravioli. Sprinkle lightly with crushed amaretto cookie.

To make your own butternut squash puree, follow these simple steps:
1. Heat oven to 350
2. Split squash in half lengthwise and scoop out pulp and seeds.
3. Lightly sprinkle with salt and thyme
4. Place on greased baking sheet and cover with foil (you can also line the pan with foil if you want, but I think that's a waste).
5. Put in oven and let roast for 40 minutes or so, until squash is fork-tender
6. Let cool.
7. Gently scoop the flesh of the squash out of the skin and place in blender or food processor. Blend until smooth.

**Note: my blender didn't do so well with this, so I'm thinking a food processor would work best. You can also use a mixer to mash the lumps out of the squash.

Local Flavor: Citris Grill

2009-10-29T08:55:00.011-07:00

Last week I got to spend some time with two of my oldest girlfriends. We met up at Citris Grill, an unassuming restaurant in the same complex as Cafe Rio on 3300 S. I had been there before, but hadn't really paid much attention to how delightful it is.

We started our meal with the Black and White Hummus. The "white" hummus was made with pinenuts, rosemary and white beans. It was perfectly paired with lightly toasted, seasoned pita triangles. The "black" hummus was black beans with cilantro and lime, served with colorful tortilla chips. Both were tasty when you ate them separately, but the combination was almost even better.

For my entree, I ordered the Butternut Squash Fettuccine. It was so delicious, I never wanted to reach the bottom of my plate! A light garlic cream sauce, bits of tender butternut squash, portobello mushrooms and tomatoes combined to make this vegetarian dish so satisfying I never missed the chicken I considered adding. And did I mention that the pasta was obviously made in-house? Because it was.

But by far the nicest thing about the Citris Grill was the option of two potion sizes for many entrees; petite and hearty. I ordered the petite, and a good thing, too! I certainly couldn't have eaten more than what I was served -- I think you would have to share the hearty portion with someone else.

Pros: reasonably priced, choice of portion size, friendly wait staff, delicious food, unassuming yet expansive menu with choices that are all so appealing it will take you half an hour to decide what you want to order

Cons: parking near Cafe Rio can be something of a nightmare on weekends

The Verdict: Definitely gotta get you some of this! If you're in the Canyon Rim area, be sure to check this one out.

Destination: Washington!

2009-10-20T10:39:00.006-07:00

Well, I mentioned that my life has been hectic lately, and that was no joke!

After hosting a houseguest for over a week, Hubby and I spent last week on a whirlwind trip through Washington. Preston's brother and his family live near Olympia, and we enjoyed visiting them, spending time in Seattle, and tromping through the Olympic National Forest. It was a lovely trip!

I got my fill of beautiful autumn color as we drove through the tree-lined roads of the north west, and tasted the crisp, misty air. It was a much-needed and well-deserved break for both of us.

While staying with Preston's brother, my sister-in-law Mary Jane treated us to apple crisp. The recipe was so easy and absolutely delicious, I had to share it with you!

Mary Jane's Apple Crisp

Ingredients:
3-4 Granny Smith apples, peeled, cored, and thinly sliced
cinnamon
1/2 package yellow cake mix
1 1/3 c. quick oats
1/2 c. sugar
1 c. butter, melted

Directions:
Place apple slices in the bottom of a 9x13 pan. Sprinkle with cinnamon to your taste. Then sprinkle on cake mix, oats, sugar, and more cinnamon. Lightly combine dry layers with a fork. Drizzle melted butter over apples and dry ingredients.
Bake at 350 for 20 to 30 minutes until apples are tender.
Serve warm with vanilla ice cream!

Note: You can use whatever apples you have on hand, but adjust the sugar to the sweetness of the apples. You will not want the whole 1/2 c. if you use a sweeter variety.

Authentic Italian Lasagna

2009-10-09T08:54:00.004-07:00

I have had the pleasure this week of having a real, live Italian staying in my house.

My husband served his mission in Italy and made some great friends, one of whom has been our houseguest for the past week. It has been a pleasure to brush up on my rusty Italian language skills and learn this fabulous recipe.

Marco went to culinary school, but this is a family recipe, and Marco makes lasagna just like his father does. It's a simple recipe, consisting of two sauces, pasta, and parmesan cheese. I hope you find it as lovely as we did!

Marco's Lasagna

Ingredients:

1 1/2 9 oz. pkgs lasagna noodles (the kind that are rolled flat)
parmesan cheese

-Ragu- (red sauce)
olive oil
1 carrot, finely diced
1 stalk celery, finely diced
1/2 large onion, finely diced
1 lb. ground beef
3 large cans pureed Italian (San Marzano) tomatoes - you can find these at specialty stores like Granatos
salt and pepper to taste

-Béchamel- (white sauce)
1/2 c. butter
1/2 c. flour
1 quart/4 c. milk
a dash of nutmeg
salt and pepper to taste
salt and pepper

Directions:

In a large saucepan or pot, sauteé onions together with carrot and celery. Add ground beef and cook until browned through. Add in tomato puree and let simmer until veggies are cooked through and sauce is thickened -- this will splatter, so beware and wear an apron! Season to your taste.
(This also makes a LOT of ragu, so use what you need for tonight's lasagna, and freeze the rest for use when you make it again.)

In a separate saucepan, combine melt butter over low/med-low heat. Add in flour and stir. Cook, stirring constantly, until thickened, lightly golden and mixture no longer smells like raw flour. Add in milk all at once and stir or whisk to combine and remove lumps. Add nutmeg, salt and pepper. Let sauce simmer, stirring occasionally until thickened (it should be thick enough that it coats the back of your wooden spoon).

Once sauces are ready, begin assembling lasagna:
Put down a layer of ragu in a 9x13" pan.
Layer uncooked noodles on top. Break pasta where necessary to help it fit into the pan.
Then layer ragu, then bechamel, then a generous amount of parmesan cheese.
Repeat until pan is full (or you run out of pasta).
On top of the last layer of pasta, spread bechamel and top very generously with parmesan.

Bake at 350 for 20 to 25 minutes, or until pasta is tender. Enjoy!

Sugar Cookie Bars

2009-09-26T05:51:00.005-07:00

It has been a hectic couple of weeks, leading up to an even more hectic couple of weeks coming up here. And, reader dear, I have come to the conclusion that I dislike being busy. Some people thrive on it, but to me it's like death. I would almost rather be bored stiff than have so little time to myself. Sometimes when I'm so busy I barely feel human.

And what counters crazy-busy-ness?

Dessert. (naturally)

These bars are definitely a go-to treat for me. I always have the ingredients on hand, and they take only 10 - 15 minutes to cook.

Sugar Cookie Bars

Ingredients:
2 sticks (1 cup) butter, softened
2 c. sugar
4 eggs
2 tsp. vanilla (or 1 tsp vanilla and 1 tsp. almond extract)
5 c. flour
1 tsp. salt
1/2 tsp. baking soda

Directions:
Cream together butter and sugar until fluffy. Add eggs one at a time, mixing after each one. Add vanilla (& almond extract) and mix well.
In a separate bowl, mix together flour, salt and baking soda. Add to wet ingredients and mix until just combined.
Spread dough/batter onto a greased baking sheet. (This should have a lip to it. Don't use a flat cookie sheet, you need what is sometimes referred to as a jelly roll pan.)
Bake at 375 for 10 to 15 minutes until lightly golden and a toothpick comes out clean when inserted into the center.
Let cool completely before frosting.

Now, don't you feel better? I know I do!

Refire: Shredded BBQ Beef Sandwiches

2009-09-20T06:09:00.005-07:00

Still have pot roast left over?

While I marvel at how this is possible, I do have another way to transform Amanda's amazing pot roast. It's simple, and therefore perfect for a busy weeknight meal.

Ingredients:
1 lb. leftover pot roast, shredded
1 c. or so good quality barbeque sauce (we like Famous Dave's, which we can find right in the grocery store, but whatever kind you like is awesome)
good quality buns

Directions:
Place beef in medium pan with sauce and warm over medium-high heat until heated through. Serve on buns that have been toasted under the broiler.

If you like, you can do all the prep work (and there's really nothing to do, so you can hardly call it prep work...) for this in the morning and let it simmer in the crock pot all day. Then toast some buns and enjoy!

Refire: Shredded Beef Tacos

2009-09-16T19:25:00.006-07:00

If you followed my (meaning Amanda's) instructions and enjoyed a beautiful pot roast, the prep work for this meal has been largely done. A few spices and fixins and you're in business for some delicious tacos! (If not, you've got a long wait ahead of you before I see shredded beef tacos in your future...)

PS: This one is Amanda's, too. I'm something of a recipe poacher.

Ingredients:
1 lb. leftover pot roast, shredded
1, 14 oz. can diced tomatoes (last time I made this I used the "Mexican" ones, and it was fabulous! But any old kind will do.)
1 c. beef stock or broth
2 tsp. chili powder
2 tsp. cumin
salt and pepper to taste
uncooked tortillas, cooked according to package directions (I like "Tortillaland" brand. You can get them at Costco and most grocery stores in SLC.)

Directions:
Heat meat in a large skillet over medium heat and pull apart until shredded. Add tomatoes and spices. Cover and let simmer for about 15 minutes.
Serve with warm tortillas and toppings of your choice.

We almost always have extras of this, and I have found that it freezes well. So make a big batch and the next time you want some you'll just have to defrost!

Refire: Pot Roast

2009-08-31T09:14:00.004-07:00

My favorite way to plan meals is to use a common element to make different dishes. My friend Amanda makes the most stellar pot roast, which can be cooked for Sunday dinner and remixed in meals throughout the week. I'll start you off with the basic recipe, then I'll show you how to "refire" it into a couple of different meals.

Amanda's Pot Roast

Ingredients:
boneless chuck roast (I usually do 6 pounds or so at a time)
3 or 4 medium onions, very thickly sliced
4 or 5 cloves garlic, thickly sliced
2 cubes beef bouillon
1 cube chicken bouillon
salt and pepper
water

Directions:
Rinse roast and pat dry. Use a knife to make slits in the meat and slip in slices of garlic. Place all onion on the bottom of a large roasting pan in an even layer and set meat on top. Season as you like with salt (if your bouillon is salty, you might not need any extra salt at all) and pepper, and add enough water to cover onions. Add bouillon cubes.

Seal the lid of the roasting pan with foil, and place in 400 oven. Let bake for one hour, then reduce heat to 250 and cook for 7 to 9 hours more.

The meat will simply fall apart. Once it has cooled a bit, I like to remove any excess fat from the meat and shred what we won't be using right away.

Don't discard the liquid in the pan. I usually get rid of the onions and save the broth for gravy or use it as beef stock in other recipes. Yum!

Bubble-Up Pizza Casserole

2009-07-21T19:14:00.003-07:00

When I was younger, my mom made this fun recipe from a Pampered Chef cookbook. I enjoyed it so much, and I recently remembered it. I just had to make it. We always seemed to put in some zucchini from the garden, and I think that's part of why I like it so much. But put in whatever you like and/or have on hand. This recipe is so easy and fun! (Very kid-friendly, too.)

Ingredients:
2 cans pre-made buttermilk biscuits
3/4 - 1 c. pizza or pasta sauce
mozzarella cheese
pizza toppings of your choice

Directions:
Preheat the oven to 350 and grease a 9x13" casserole pan.
Tear or cut the biscuits into fourths and place in a mixing bowl. (I like to use the "flaky biscuits.) Toss with about 3/4 of the pizza or pasta sauce - we just used the pasta sauce we keep on hand. Mix in a handful of cheese along with toppings of your choice. We used green pepper, zucchini (sliced thinly), and pepperoni. Season with salt and pepper. Press very lightly into the prepared pan and cover with remaining sauce and sprinkle with mozzarella.
Bake for 20 - 30 minutes, until the biscuits in the middle are cooked through. (I just take a fork and twirl it in the center and pull out a bit of biscuit to test. When it's fluffy, the casserole is ready.)

Asian Chicken Salad

2009-07-11T12:37:00.004-07:00

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I had this at a mission farewell party/lunch (whatever...) a few weeks ago, and was reminded how much I like it. It is so nice for summer. Very refreshing, and a nice change from a plain green salad.

Ingredients:
3-4 boneless, skinless chicken breasts, cooked and cubed
1 head Iceburg lettuce, rinsed and torn/cut into bite-size pieces
1/2 c. sliced almonds
1-2 Tbsp. toasted sesame seeds
fried wonton strips or chow mien noodles (or both)
3 green onions, sliced on a bias (optional)
1 can mandarin oranges, drained (optional)
sugar snap peas (optional)
red bell pepper, sliced(optional)

Dressing:
2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil
1/4 cup vegetable oil
3 Tbsp. rice vinegar

Directions:

Mix together the dressing at least half an hour before you plan to serve the salad. (It needs time to mix and mingle.) I like to make a double- or triple-batch and keep it in the fridge.

If desired, you can add a little of the dressing to the cooked chicken and let it chill while you prepare the greens.

Mix all the veggies, chicken, almonds, and sesame seeds together and combine with as much dressing as you like. (Or serve the dressing on the side and let people add as much as they want.) Top with chow mien noodles and/or fried wonton strips and enjoy.

Gnocchi

2009-06-24T11:53:00.006-07:00

After reading this post on delicious:days, I felt inspired.

Gnocchi (pronounced: nyo-key) are Italian dumplings. Traditionally they are made with potato; a complicated, time consuming process. These Ricotta Gnocchi are quick and satisfying. Served with a speedy tomato-basil sauce, you can't go wrong.

Ricotta Gnocchi

Ingredients:

16 oz. ricotta cheese
2 whole eggs
2 egg yolks

2 cloves garlic, minced

3 leaves fresh basil, finely chopped

1 generous pinch salt

1 generous pinch pepper

1 c. grated parmesan

2 c. flour (or as needed)

Directions:

Discard any excess liquid that the Ricotta's packaging may contain, then add Ricotta cheese, eggs and yolks, salt, basil and freshly grated Parmigiano into a large bowl. Mix well with a spoon.

Add the flour and stir in briefly, just until combined - the dough will still be quite sticky. (You can add more flour, but remember that the more flour you use, the denser the gnocchi will be. And you want them to be as light & fluffy as possible, with a velvet-like texture.)

Forming these gnocchi is the slightly tricky step. You can refrigerate overnight and then shape these, but if you can work with the dough the same day, that would be best. This is the technique that works best for me: Generously flour a board, take a big tablespoon of the dough and scoop it onto the board. It gets dusted with flour (dust your hands generously, too!), before rolling it into a finger-thick roll.

Cut it into little pillows (stick the knife's blade into the flour to prevent it from sticking to the dough). Then place each gnoccho (that's how you say just one, gnocchi is plural) on a floured board or parchment paper lined baking tray. Continue quickly with the next step, otherwise they will get soggy and stick to the paper/board anyway.

Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and reduce heat until the water bubbles lightly. Add the gnocchi and stir once, so they don't stick to the bottom - then let cook until they start floating on top. Depending on their size this may take 2 to 4 minutes.

Take out with a skimmer and serve immediately.

Tomato Basil Sauce

Ingredients:

1, 24 oz. can crushed San Marzano tomatoes (I could find these in my regular grocery store, but you can also go to an Italian specialty store)

2 Tbsp. prepared basil pesto
Salt and pepper to taste

Directions:
Heat tomatoes over medium heat until they have thickened a bit. (How thick you make it just depends on your preference. I don't let mine thicken too much.) Break up any larger chunks of tomato with the back of your wooden spoon. Stir in pesto, season as you like with salt and pepper, (add more pesto, if you'r so inclinied) and let heat through. Serve. Leftovers keep about one week in the fridge or three months in the freezer.

Pantry Meals: Chicken Enchiladas

2009-06-20T21:10:00.015-07:00

I know in this day and age it's sacrilege to use anything less than the freshest ingredients, but I honestly think if you can't transform canned goods into something fantastic, you might have some sort of severe culinary handicap. Educate yourself on how to put together a few pantry meals, and you might never need to eat out again if you keep the ingredients on hand.

This is a great way to use food storage, and it can also help you stay on your budget (especially if you shop the case-lot sales).

I know Chicken Enchiladas have many incarnations. The kind my mother favored growing up was to smother them with cream of chicken soup and sour cream, a soggy concoction I've never really stood behind. I prefer something a little more aesthetic. (And probably more waist-line friendly.)

This recipe is adapted from Robin Miller's recipe, but uses pantry staples in place of some fresh ingredients. It's definitely a go-to meal for me. It comes together really fast with practically no prep.

Ingredients:
1 Tbsp. olive oil
1/2 c. chopped onion
2 cloves garlic, minced
2, 24 oz. cans chicken breast, drained (We use the ones from Costco. So handy!)
1, 15 oz. can black beans, drained and rinsed
1, 4 oz. can diced green chiles
1/3 c. prepared salsa
flour tortillas
cheddar cheese

Directions:
Preheat oven to 400˚. Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes or so. Add chicken, beans, chiles and salsa. Let simmer 5 minutes, until liquid reduces and thickens.

Fill tortillas with chicken mixture, roll and place in greased casserole dish. Cover generously with cheese and bake 15 minutes, or until cheese is golden brown and bubbly. Serve with desired condiments. (sour cream, extra salsa, guacamole, etc.)

I've also made these with one can of chicken and some leftover rice. P said he liked them even more than the all-chicken variety. Play around with it and find what works for you.

Rice: the epic tale

2009-06-10T19:03:00.011-07:00

I was planning a different post, which I promise I'll get around to, when PERFECT RICE happened.

Maybe you make perfect rice every time you attempt, reader dear, but I do not. Perfect rice is cherished.

My rice saga has been long and sad. It begins with a bewildered bride. She wants to make rice. Mom made it look pretty darn easy (even if it did take a long time and result in the microwave overheating). She thinks, "No prob!", and opts for the stovetop over microwave. The result: bony rice that is burned on the bottom. This happens more times than I care to recount.

Dying a little inside (the weight of her failures heavy in her little foodie heart), this savvy bride purchases a rice cooker from a co-worker. He got it as a wedding present and only asked her to give him $5 for it. Score! Excitedly, she plugs it in and follows the directions, already imagining the fluffiness of the rice that will result. Ten minutes later, she comes back to check the progress of her new toy. It is lukewarm, and will not start up again. The rice inside lays stonily at the bottom of the pool of starchy water in the pot. It was not to be. The rice cooker had died, never to rice cook again. (Or ever, really, since it didn't even make it through round one.)

Fast forward a little. The bride and her hubby are in a new place, but having the same old problem. Stovetop rice that's bony and burned on the bottom (albeit slightly less than before) . They give the microwave method a try. The result: mushy rice, and starchy water all over the microwave.

When will the madness end?!

One magical day, she happens upon this post on The Wednesday Chef. It promises perfect rice for utter rice failures like herself!

It seemed too good to be true, but it is true, friends. It is.

If you, like me, have trouble with rice, I have the solution for you:

Life-Changing Baked Rice
Ingredients
1 (generous) Tbsp. olive oil
2 c. rice
2 3/4 - 3 c. water
1/2 tsp. salt

Directions
Heat the oven to 350 degrees.
Pour the olive oil or place the butter in a heavy saucepan with a tight-fitting lid and set the pan over medium-high heat.
Throw in the rice and stir it until the oil or butter coats all the grain.
Cook, stirring, for a few minutes. The rice will look glassy and smell toasty.
Pour in the water, add the salt, and bring to a boil.
Stir the rice once, then cover the pot and place in the oven.
Set the timer for 13 minutes.
After 13 minutes, remove the pot from the oven. Do not remove the lid from the pot and let the rice rest for five minutes.
After resting, fork through the rice to fluff it and serve.
(Serves at least 4)

Bork Bork Bork!

2009-06-01T19:56:00.006-07:00

This is how making pizza dough used to make me feel:

But no more. Pizza and I are friends at last!

I may not be the world's biggest fan of Tyler Florence, but his pizza dough recipe works miracles. You think I'm kidding, dear reader, but I am not. This recipe is so divine, I could make pizza everyday and, possibly, not get sick of it.

Pizza Dough (courtesy Tyler Florence, Foodnetwork.com)
Ingredients:
1 c. warm water
1 tsp. sugar
1 tsp. yeast
2 Tbsp. olive oil
1 1/2 tsp. kosher salt
3 c. flour

Directions:
Dissolve sugar in warm water and proof yeast for 5 or 10 minutes.
Stir in oil, then salt.
Add in flour 1 c. at a time until all flour is incorporated. (As with all yeast doughs, I stir in the flour by hand until I've decided it's too stiff, then use my kitchenaid's dough hook.)
Turn dough out on lightly floured counter and knead until smooth and elastic. (Most of the time I don't use flour on my counter. Just knead away. If it's sticking, though, use the flour.)
Place in an oiled bowl, turning once to coat dough.
Let rise until double in bulk. (about 1 hr.) Punch down.
Turn on your oven to 500 and place your pizza stone in to get hot.
Roll and stretch dough into a cylinder and cut in half.
Let sit for 10 minutes to let dough relax. (This is the crucial step. I don't care how much of a hurry you are in, this must be done, or your dough will be very uncooperative.)
Shape into rounds using your rolling pin on a lightly floured counter, or using your hands and tossing in the air.
Transfer your dough to the pizza stone and top as you like.
Bake for 7 - 10 minutes.

A few of our favorite ways to top our dough:

Parmesan Garlic Hearth Bread
In a small saucepan, melt 2 Tbsp. of butter with one clove of garlic. (It can be whole if you have whole cloves around. I usually have a jar of minced garlic in the fridge, so that's what I use.)
When your dough is shaped and transferred to the pizza stone, "paint" on the garlic butter with a pastry brush. Top generously with grated parmesan cheese and slip into the oven.
This should cook more quickly than a pizza would. Check it after 4 or 5 minutes.

Pesto Chicken
Once your dough is on your stone, spread out a thin layer of prepared pesto (I use my fingers to spread it because it only takes a very thin layer) and top with mozzarella cheese.
Top this with cooked, cubed chicken breast. This would also be excellent with a crumble of bacon and some artichoke hearts.
Sprinkle a little parmesan over the top of everything.

Mexican Pizza
Mix about 1/3 c, refried beans with a couple tablespoons of prepared salsa and spread on dough. Top with cheese. Mozzarella is good. We used a Mexican bend from the store.
Sprinkle on what you like. We used taco-seasoned ground beef, black olives and tomatoes. Next time I might add green pepper. And if you like cilantro and green onions, both would go well on here.

Classic Margherita
Spread dough with a thin layer of tomato sauce (like this one, also by Tyler Florence)
Top with either rounds of mozzarella cut from a fresh ball, or shredded mozarella.
Dot with leaves of fresh basil. (Leaving them whole is very authentic, but you can also slice them in a little choffonade, if you're not crazy about eating the whole leaves.)

If you have a favorite way to top your pizza, let me know. I'm always on the lookout for fun new ways to make pizza even better!

From Russia with Love

2009-05-19T20:28:00.010-07:00

I'm not a giant fan of Russian food. Most of what we ate while I lived there was only a "meh" on the Yum scale, and the stuff they served us at the school was enough to make me gag half the time. I'm pretty sure I subsisted on Milka Bars and Passion Fruit Fanta. (Oh how I dream of thee!)

It did have its moments, however. Here a a couple of things I loved from my time in the motherland:

In Russia, the New Year and Christmas are celebrated twice as a result of the Orthodox Church's decision to abide by the "old" or Julian calendar, putting Christmas on January 6th/7th and New Year on January 13th/14th, and the Soviet shift to the "new" or Gregorian calendar. (The one we use.)

Salad Olivier is a special dish served on Russian New Year or Christmas. It's a twist on potato salad, you might say. I served it to my family at our annual Christmas party the year I went to Russia (I got home right before Christmas) and it got rave reviews.

Salad Olivier (Russian New Year Salad)
Ingredients:
2 lg. potatoes, boiled, peeled and diced
2 lg. carrots, boiled, peeled and diced
1 small bag frozen peas, cooked and drained (And I must add that we should be grateful for frozen peas. Canned peas are gross and that's all we could find there.)
1/2 small jar dill pickles, diced
1 c. diced ham
1/2 med. onion, minced
1 egg, hard-boiled and diced
mayonnaise
salt and pepper to taste

Directions:
Combine ingredients in a large bowl and refrigerate overnight.

***
Blini were a Friday ritual. Marissa always made them best. They were such a satisfying way to end a week of teaching. We would fill them with jam, honey, nutella-like spread, ham and cheese, and on one occasion they substituted for tortillas on fajita night. (Not a very satisfying substitute...)

I'm not really sure what the difference is between these Blini and crepes, but they're excellent!

Blini
Ingredients:
1 c. flour
3 c. milk
1/2 tsp. baking soda
2-3 eggs
salt and sugar to taste (you won't need much of either)
vegetable oil, or cooking spray
desired toppings/fillings

Directions:
Mix eggs and milk. Add in flour, soda, salt and sugar. Mix until smooth.
Pour a little oil in pan (or use spray) and ladle in a thin layer of batter.
Tilt and turn pan to fully coat with batter. Cook only a minute or two on each side.
They should be golden, but tender and crispy only on the very edges.
Fill as desired and fold into quarters.

Suggestions for fillings:
1. deli-sliced ham with havarti cheese
2. nutella. need I say more?
3. cinnamon sugar and a drizzle of sweetened condensed milk
4. sour cream, smoked salmon and caviar -- not my idea of a good time, but this is the most traditional way to go. Russians like to serve it with good-quality vodka. (I'm pretty sure most of them like pretty much anything with vodka of any quality...)

Get creative! Sweet and savory fillings are both scrumptious.(Blini can also be a "raised" pancake made with buckwheat flour. I have a recipe for that, too, but I haven't tried making it yet. If it's good I'll share it with you.)

Bread

2009-05-02T12:20:00.005-07:00

I don't know about you, but the bread at the grocery store these days just isn't cutting it for us. (And at $5 - 6 a loaf, Great Harvest or anything else comparable to what I can make at home isn't really a viable alternative...) I love real, hearty bread, and I'm not afraid to get my hands dirty.

Below is our favorite recipe for bread. I use either my KitchenAid mixer or breadmaker.

Honey Whole Wheat Bread

Ingredients:
2 1/4 c. warm water
10 Tbsp. honey (I eyeball it... give that honey bear ten good squeezes)
1 Tbsp. yeast
3 Tbsp. oil
1 Tbsp. salt
6 c. whole wheat flour
2 Tbsp. nonfat dry milk
6 Tbsp. vital wheat gluten

Directions:
In a large bowl, combine flour, gluten and powdered milk. Set aside.

In your mixing bowl, dissolve honey in warm water and add yeast. Let proof for 10 minutes or so, or until the mixture looks frothy and/or creamy. Stir in oil, then salt.

Stir in flour mixture 1 c. at a time. (At first, I incorporate it with a sturdy spatula, but when that gets tiresome I bring out the dough hook.) If your machine can handle it, use the dough hook to knead the dough for a couple of minutes. I don't use my machine because the motor gets overworked. If you're like me, turn out the dough on a lightly-floured surface and knead by hand.

Coat a large bowl with oil. Place your dough inside, turning to coat, and cover with a damp cloth. Let sit in a warm place for about an hour, or until dough has doubled in bulk.

Punch down the dough and knead a bit more. Divide in two and shape into loaves. Place in mell-greased loaf pans, and let rise again until the loaves come above the lip of the pan an inch or so. (This will take about a half an hour, depending on the warmth of the room you're in.)

Bake at 350 for 20 minutes. (Slip the loaves out of the pan and tap lightly on the bottom. If it sounds hollow, it's done.) Remove from pans immediately and let cool on wire racks.

*If you're using a breadmaker, cut this recipe in half. Place all ingredients in your machine in the order recommended by the manufacturer and start. We use the whole wheat, 1.5 loaf size, light crust settings and it comes out perfect every time.

Ham Tetrazzini

2009-04-20T13:09:00.009-07:00

My older brother and I were rather picky eaters. I won't lie. My mother wanted to be much more adventurous than we would allow her to be. (I particularly remember one fateful Christmas when my Mother cooked up Aebelskivers instead of the customary cinnamon rolls. We were not very appreciative of her efforts, much to my shame. Poor Mom...)

Ham Tetrazzini, or "Ham Tet" as we have come to call it, is one thing that would be sure to please. It's a little like pasta carbonara, with salty ham and creamy sauce, but it uses kid-friendly cheddar and condensed soup. Now that I'm the cook in my own home, it's a staple of the recipe box that definitely serves me well in a pinch. Plus, I always have the ingredients on hand -- frozen peas, dried pasta, canned soup, frozen diced ham -- making it that much easier to whip it up in a pinch!

Ham Tetrazzini

Ingredients:
1 lb. dried pasta, any shape (my favorites are farfalle (bowties), shells, and campanelle)
1 Tbsp. olive oil
1 small onion, chopped
1 cup diced ham
1 can condensed cream of mushroom soup
1/2 c. milk
1 cup shredded cheddar cheese (two big handfulls or so)
salt and pepper
1/2 - 1 c. frozen peas (optional but recommended)

Directions
Cook pasta according to package directions. Drain and set aside.
In large saucepan, heat olive oil over medium heat. Add onion and cook until translucent.
Add ham, and cook until slightly browned.
Stir in soup and milk.
Add cheese, salt and pepper. Let simmer until sauce is thickened. Add peas, if desired and let simmer until peas are heated through.
Toss with pasta and serve.