Jet Chef

Today is Banana Creme Pie Day!

2009-03-02T06:00:00.000-08:00

Today is Banana Creme Pie Day! I love that creamy, fluffy, banana-y goodness of Banana Creme Pie! Here is a fantastic recipe from Epicurious.

(image from www.kraftfoods.com)

Banana Cream Pie
Bon Appétit February 2003

Yield: Makes 8 servings

Ingredients:

Crust
2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/4 cup mashed banana
1/4 cup (1/2 stick) unsalted butter, melted

Filling
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups whipping cream
1 1/2 cups whole milk
3 large egg yolks
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon vanilla extract

5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices

Preparation:

For crust:
Preheat oven to 350°F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add unsalted butter and stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes.

Bake crust until set and pale golden, about 15 minutes. Cool completely.

For filling:
Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.

Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.

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Today is National Chocolate Souffle Day!

2009-02-28T06:00:00.000-08:00

Today is National Chocolate Souffle Day! I have never attempted a souffle, as I always imagined them to be difficult...and of course, have always heard the horror stories of the souffles that did not quite, well, rise to the occasion!

(image from www.Epicurious.com, photo by: Romulo Yanes)

This recipe, from Epicurious, appears easy enough...we will soon see if my Chocolate Souffle rises to the celebration of National Chocolate Souffle Day!

Chocolate Soufflé
Gourmet February 2002

Yield: Makes 2 to 4 servings
Active time: 20 min
Total time: 45 min

Ingredients:

1/3 cup sugar plus additional for sprinkling
5 oz bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature

6 large egg whites
Accompaniment: lightly sweetened whipped cream
Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish

Preparation:

Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

Cooks'note:•Soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.

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Today is National Kahlua Day!

2009-02-27T09:00:00.000-08:00

Today is National Kahlua Day! I recently had a killer Kahlua drink, a Raspberry Russian. Here is how to make them, courtesy of YouTube!

I also enjoy Mexican coffee, which is coffee spiked with Kahlua, of course. So, when I saw this recipe on Epicurious, I knew exactly how I was going to celebrate National Kahlua Day!

(image from www.pernod-ricard-usa.com)

Mexican Coffee Pudding with Kahlúa Whipped Cream
Bon Appétit February 2009

Yield: Makes 6 servings
Active time: 20 minutes
Total time: 4 hours (includes chilling time)

Mexican coffee is spiked with Kahlúa, but in these simple puddings, the liqueur is on top, whipped into cream.

Ingredients:

1/2 cup (packed) golden brown sugar
3 tablespoons cornstarch
3 tablespoons instant espresso powder
1/2 teaspoon ground cinnamon plus additional for sprinkling
2 cups whole milk
1 1/4 cups chilled heavy whipping cream, divided
1 tablespoon Kahlúa or other coffee-flavored liqueur

Preparation:

Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan. Whisk in milk and 1 cup cream. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Divide among 6 small bowls. Cover and chill until cold, about 4 hours.

Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form. Spoon atop puddings; sprinkle with cinnamon.

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Today is National Strawberry Day!

2009-02-27T06:00:00.000-08:00

Today is National Strawberry Day! I absolutely love strawberries, and have wonderful childhood memories of picking them in our backyard and eating them by the fistful. I fondly remember many strawberry creations that my mom made with those fresh strawberries, even making our own jams and jellies.

(image from www.edibleportland.com)

Even now, any time I get strawberries, they survive only moments in the house. The kids cannot wait to wash them and gobble them up! While the strawberries I get may be from the Farmer's Market and not our backyard, it certainly warms my heart and brings a smile to my face to see my kids savor them as much as I did as a kid!

When I came across this recipe from Epicurious, I have to say I could literally taste those sweet, plump strawberries in my mouth. This is an amazing way to celebrate the strawberry, maybe not so much for the kids, but certaily for the "big kids" inside of so many of us!

Strawberry Shortcake with Grand Marnier Strawberry Compote and Chantilly Cream
Epicurious August 2006

Yield: Makes 8 servings

Chef-owner Michael Mina of Michael Mina restaurant in San Francisco created this recipe for Epicurious's Wine.Dine.Donate program. He recommends using local strawberries whenever possible.

Ingredients:

Biscuits
2 cups all-purpose flour
2 cups cake flour
1/2 cup sugar, plus more for sprinkling
2 tablespoons baking powder
Pinch (1/16 teaspoon) kosher salt
1/2 cup cold butter (1 stick), cut into chunks
1 cup well-shaken buttermilk
1/2 cup cream, plus more for brushing
Finely grated zest from one lemon

Grand Marnier Strawberry Compote
4 pints strawberries, stems removed and quartered
1/2 cup Grand Mariner
1/4 to 1/2 cup sugar
2 tablespoons fresh lemon juice
Pinch (1/16 teaspoon) kosher salt

Chantilly Cream
1 cup cold heavy cream
2 tablespoons confectioners' sugar

Preparation:

Make Biscuits:
In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.

In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.

Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.

Preheat oven to 400°F.

On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.

Make Compote:
In large mixing bowl, combine strawberries, Grand Mariner, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.

Make Chantilly Cream:
Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.

To Plate:
Cut biscuits in half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream and biscuit top.

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Today is National Pistachio Day (again)!

2009-02-26T06:00:00.000-08:00

Today is National Pistachio Day! January 26th is also considered National Pistachio Day, so I am using a bit of that post, plus a new recipe to celebrate this day yet again. (Really, my love for pistachios is so great that every day could be Pistachio Day for me!)

I feel proud to be a Californian, as 98% of American pistachios are grown in California! However, interestingly, typically the number one producer of Pistachios world-wide is Iran, number two is California.

(image from www.californiasungold.com)

We are huge consumers of pistachios, and I find myself chopping them up and adding them to salads and even to vanilla ice cream to add an interesting flavor and texture. I have even experimented with using pistachios as a crunchy coating for chicken.

While I was experimenting with pistachios, I looked up pistachio recipes on Epicurious, and found this recipe for Pistachio Shortbread. These look divine, and while I am trying to give up sweets, I think that these will still have to be taste-tested extensively!

(image from www.Epicurious.com, photo by: Quentin Bacon)

Pistachio Shortbread
Bon Appétit August 2007
Melissa Clark

Yield: Makes about 60 cookies

This recipe makes plenty of cookies, so bundle up extras (with green ribbon, of course) to send home with guests.

Ingredients:

1 1/2 cups all purpose flour
1/2 cup plus 2 tablespoons powdered sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup natural unsalted pistachios, lightly toasted, chopped
1 large egg yolk
3/4 teaspoon vanilla extract

Preparation:

Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD Can be made 5 days ahead; keep chilled.

Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.

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Today is National Clam Chowder Day

2009-02-25T06:00:00.000-08:00

Today is National Clam Chowder Day! I have to admit that I am seriously contemplating ordering a gallon of New England Clam Chowder from Legal Sea Foods. Even my daughter visited Boston recently and within seconds of enjoying Clam Chowder at Legal Sea Foods she called me on her cell phone, somehow had a Boston accent and said that the "Clam Chah-dah" was "wicked awesome"!

(image from www.LegalSeaFoods.com)

So, not all of us have a Legal Sea Foods to readily visit, or cannot order it by the gallon (okay, or by the quart!) and want to make our own Clam Chowder. Here are TWO recipes for Clam Chowder from Epicurious, one traditional New England Clam Chowder, and one not-so-traditional Santa Fe Clam Chowder. Not sure I can decide...might have to make both! Enjoy!

New England Clam Chowder
Bon Appétit November 2000

Yield: Makes 8 (first-course) or 4 (main-course) servings

"I've been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city," writes Debra Doyle of Avon Lake, Ohio. "I think I found it at Skipjack's restaurant. Theirs is rich and creamy, with just the right amount of potatoes."
Skipjack's calls for shucked fresh clams in their chowder; we've substituted canned clams, which are easier to use. Serve with oyster crackers, if desired.

Ingredients:

3 8-ounce bottles clam juice
1 pound russet potatoes, peeled, cut into 1/2-inch pieces

2 tablespoons (1/4 stick) butter
3 slices bacon, finely chopped
2 cups chopped onions
1 1/4 cups chopped celery with leaves (about 2 large stalks)
2 garlic cloves, chopped
1 bay leaf
1/4 cup all purpose flour
6 6 1/2-ounce cans chopped clams, drained, juices reserved
1 1/4 cups half and half
1 teaspoon hot pepper sauce

Preparation:

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

(image from www.Epicurious.com, photo by: David Bishop)

Santa Fe Clam Chowder
Bon Appétit March 2002

Yeld: Makes 6 servings

Green chilies, cumin, and chorizo flavor this spicy southwestern rendition of the eastern seaboard classic.

Ingredients:

2 tablespoons extra-virgin olive oil
4 ounces Spanish chorizo * or andouille sausage, cut into 1/3-inch dice
12 ounces white-skinned potatoes, peeled, cut into 1/2-inch cubes
1 medium onion, chopped
1 celery stalk, chopped
1/3 cup canned diced green chilies
1 large jalapeño chili, seeded, chopped
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 cup canned crushed tomatoes with added puree
1 cup frozen white corn kernels
3 8-ounce bottles clam juice

24 littleneck clams, scrubbed
6 tablespoons chopped fresh cilantro

Preparation:

Heat oil in heavy large pot over medium-high heat. Add chorizo; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)

Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open). Mix in 4 tablespoons cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle with remaining cilantro and serve.

* A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo. Spanish chorizo is available at Spanish markets and specialty foods stores.

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Today is National Tortilla Chip Day!

2009-02-24T06:00:00.000-08:00

Snackers of the world...unite! Today is our National Day of celebration: National Tortilla Chip Day!

(image from www.gourmetfoodmall.com)

I have a serious weakness for tortilla chips and if I have the choice of appetizers when we are out, there is only one choice: NACHOS!

(image from media.commercialappeal.com)

Here is one of my favorite recipes for nachos from FoodNetwork.com:

Super Nachos
Recipe courtesy Rachael Ray

Ingredients:

2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites

Pico de Gallo Salsa:
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
Salt

Beef and Beans Topping:
1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
1 can black beans, 15 ounces, drained

Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound pepper jack cheese, shredded, about 2 1/2 cups

Additional toppings to choose from, optional:
Sour cream
Chopped scallions
Chopped black olives
Diced pimento
Sliced avocado, dressed with lemon juice
Hot pepper sauces

Preparation:

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.

Combine salsa ingredients in a bowl and set aside for flavors to marry.

Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.

In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

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Today is National Banana Bread Day!

2009-02-23T06:00:00.000-08:00

Today is National Banana Bread Day! There is almost nothing like the smell of baking banana bread, and my kids beg me to make banana bread all of the time! Unfortunately, they tend to eat all of the bananas before I can get them to ripen...

(image from www.moist-banana-bread-recipes.com)

Here is my personal favorite Banana Bread recipe, courtesy of Epicurious. I typically trade off the walnuts for pecans, however, as my kids tend to prefer the taste of pecans. Either way, it is divine. Enjoy!

Banana Bread
Gourmet August 2003

Yield: Makes 2 loaves
Active time: 30 minutes
Total time: 3 hours

Ingredients:

3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
2 1/3 cups sugar
1 cup vegetable oil
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup crème fraîche
2 teaspoons vanilla
1 1/3 cups walnuts (4 ounces), toasted and chopped

Special equipment: a standing electric mixer

Preparation:

Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.

Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.

Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.

Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.

Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Cooks' note:• Banana bread keeps, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 month.

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Today is National Cherry Pie Day!

2009-02-22T06:00:00.000-08:00

Today is National Cherry Pie Day! We are big cherry lovers around here, enjoying them fresh when they are in season. I also freeze those fresh cherries, as they make for amazing frozen treats for the kids (they snack on them like little pieces of sweet candy!), and are great to throw into the blender to make smoothies with some milk and a bit of ice cream.

(image from www.epicurious.com, photo by: James Wojcik)

Here is a fantastic recipe for cherry pie from Epicurious, and the lattice crust makes for a beautiful pie as well!

Classic Sour Cherry Pie with Lattice Crust
Bon Appétit June 2008
by Lori Longbotham

Yield: Makes 8 servings

You've never had a cherry pie this good—an incredible sour cherry filling, a light and flaky crust, and vanilla ice cream to top it all off. If you can't find sour cherries, use sweet cherries and a little extra lemon juice instead.

Ingredients:

Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

Preparation:

For crust:
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

For filling:
Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

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Today is National Sticky Bun Day!

2009-02-21T06:00:00.000-08:00

Today is National Sticky Bun Day! Nothing like starting the day off with something warm, gooey and sugary!

(image from askville.amazon.com)

We love big weekend brunches, and this Ultimate Sticky Bun recipe from Epicurious is sure to become one of our family favorites! Enjoy!

Ultimate Sticky Buns
Bon Appétit April 2002

Yield: Makes 24

These delicious breakfast treats from Circa 1886 are best served slightly warm.

Ingredients:

Dough
1 cup warm water (105°F to 115°F)
4 teaspoons dry yeast
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dry nonfat milk powder
1 1/4 teaspoons salt
2 large eggs
4 1/4 cups (or more) all purpose flour

Glaze
1 1/4 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup honey
1/4 cup dark corn syrup
1/4 cup water
2 cups pecan halves

4 teaspoons sugar
4 teaspoons ground cinnamon

Preparation:

For Dough:
Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes.

Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours.

For Glaze:
Butter two 10-inch round cake pans with 2-inch high sides. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecans over each.

Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12x9-inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. (Can be made 1 day ahead; refrigerate.) Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).

Preheat oven to 375°F. Bake buns until deep golden brown, about 30 minutes. Run small knife around pan sides to loosen sticky buns. Turn hot buns out onto platter. Cool about 30 minutes and serve.

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Today is National Margarita Day!

2009-02-20T06:00:00.000-08:00

Get your blenders ready....Today is National Margarita Day!

(image from www.seductionmeals.com)

Blended or on ice, margaritas are a great addition to many festivities and types of foods. For me, the spicier the food, the more likely I am to order a margarita!

We all have our favorite margarita recipes, and with the explosion of truly fantastic boutique and premium tequilas now on the market, margaritas have gone from "cheap and easy buzz" drink to high end cocktails and served as gorgeous martinis!

Here is a spin on the margarita recipe from Epicurious...serving margaritas for dessert!

Lime Margarita Sorbet
Bon Appétit August 1996

Yield: Serves 4

This dessert is a refreshing way to conclude a spicy southwestern meal. For a festive note, dip the rims of frozen Margarita glasses into water and then into a bowl of sugar. Attach a lime slice to the lip of the glass and fill with sorbet.

Ingredients:

2 cups water
1 cup sugar
2/3 cup fresh lime juice
6 tablespoons triple sec
6 tablespoons tequila
1 teaspoon grated lime peel

Preparation:

Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Mix in lime juice, triple sec, tequila and lime peel. Refrigerate until cold, about 2 hours.

Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead. Keep frozen.)

Freeze 4 Margarita glasses for 1 hour. Scoop sorbet into frozen glasses and serve immediately.

Note:
If you do not have an ice cream maker, you can turn this mixture into a granita — an Italian frozen dessert. Mix an additional 1 cup water into sorbet mixture. Freeze in bowl until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop crystals into frozen glasses and serve granita immediately.

As always, Jet-Chef.com urges you to have a designated driver if you wish to celebrate National Margarita Day out on the town!

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Today is National Chocolate Mint Day!

2009-02-19T06:00:00.000-08:00

Today is National Chocolate Mint Day! Someone must have been reading my mind...I have been craving Andes Chocolate Mints lately and recently I have been guilty of savoring frozen York Peppermint Patty candies (I love freezing them...somehow makes them even mintier! Or drinking super cold ice water after eating one!)!

When I came across this recipe on Epicurious, I knew it would be a perfect way to celebrate Chocolate Mint Day: Mint Brownies! YUM!

Mint Brownies
Bon Appétit August 1997

Yield: Makes 20 small brownies

Two toppings — one mint, one chocolate — accent these luscious treats. Serve them with your choice of fresh fruit. Wrap the brownies in foil, and pack the fruit in an airtight plastic container.

Ingredients:

For brownies
1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
2 large eggs
1 cup sugar
1/2 cup all purpose flour
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup chopped pecans

For toppings
1 cup sifted powdered sugar
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 tablespoon whole milk
1/4 teaspoon peppermint extract

4 ounces semisweet chocolate, chopped

Preparation:

Make brownies:
Preheat oven to 350°F. Lightly butter 8x8x2-inch metal baking pan. Stir butter and chocolate in small saucepan over low heat until smooth. Set aside. Using electric mixer, beat eggs and sugar in large bowl until light and fluffy, about 5 minutes. Add chocolate mixture, flour, peppermint and vanilla extracts and salt; stir until just blended. Mix in nuts.

Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool slightly.

Make toppings:
Beat powdered sugar, 2 tablespoons butter, milk and extract in bowl until creamy. Spread over warm brownies. Chill until set, about 1 hour.

Stir chocolate and 2 tablespoons butter in small saucepan over low heat until smooth. Cool slightly. Pour over mint topping, spreading evenly. Cover and chill until set, about 1 hour. Cut into 20 squares. (Can be made 8 hours ahead. Cover with foil; store at room temperature.)

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Today is Drink Wine Day!

2009-02-18T09:00:00.000-08:00

Today is Drink Wine Day! No...really, I swear! It is truly an official "American Food or Drink Day".

(image from www.justglass-online.com)

And, for those who know and love me...well, you know that I will certainly raise a glass to toast this special day!

We at Jet-Chef.com urge you to have a designated driver if you so choose to enjoy Drink Wine Day out on the town. Moderation is key, Jet-Chef.com wants you to enjoy safely so you can continue to enjoy future Drink Wine Days!

(image from imagecache2.allposters.com)

And, as a proud Californian, I will leave you with a few great wine links, if you are interested in more information on California wines!

California Wines
CalWine.com
Wine Institute
California Wine
California Wine Country
Wine Country Temecula

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Today is Crab-Stuffed Flounder Day!

2009-02-18T06:00:00.000-08:00

Today is Crab-Stuffed Flounder Day! It has been way too long since I have enjoyed ANYTHING crab-stuffed, so I am sure to celebrate this food day!

(image from www.cbcrabcakes.com)

In fact, I am going to fulfill my crab-stuffed cravings with this recipe, courtesy of FoodNetwork.com!

Crab Stuffed Flounder Fillets
Recipe courtesy Gourmet Magazine

Ingredients:

4 flounder fillets
1 teaspoon salt
1/2 teaspoon white pepper
2 cups crab stuffing
1/2 cup white wine
1/4 cup water
Crab stuffing
1 cup crab meat, cleaned
2 tablespoons minced red pepper
2 tablespoons minced green onions
2 tablespoons celery
1/4 cup butter or margarine
1 1/2 cups soft white bread cubes
1 tablespoon lemon juice

Chardonnay cream sauce:
1 1/4 cups Chardonnay or other dry white wine
1/3 cup chopped shallots
3/4 cup whipping cream

Preparation:

Lay fillets flat, more attractive side down, and sprinkle with salt and pepper. Place about 1/3 cup stuffing on each fillet and roll up from widest end; secure with toothpicks. Arrange in a buttered shallow casserole, add wine and water, cover loosely, and bake 20 minutes in a preheated 375 degree oven. Lift rolls to a heated deep platter with a slotted spoon, cover, and keep warm. Strain cooking liquid and reserve. Stir-fry red pepper, scallions and celery in butter in a skillet over moderate heat 2 to 3 minutes. Add bread cubes and stir-fry until lightly browned. Off heat, add lemon juice and toss lightly to mix. Boil wine, shallots and juices from fish in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.

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Today is National Indian Pudding Day!

2009-02-17T06:00:00.000-08:00

Today is National Indian Pudding Day! I had never heard of Indian Pudding, however, after checking out this recipe for Indian Pudding from Epicurious, I am sure it will soon become a family favorite!

(image from mileometer.net)

Indian Pudding
Bon Appétit October 1998

Yield: Serves 8

The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to thick porridge, this easy-to-make classic is great on a cold day when you want something warm, comforting and sweet!

Ingredients:

5 1/2 cups whole milk
1 cup (packed) golden brown sugar
2/3 cup yellow cornmeal
2 tablespoons mild-flavored (light) molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon vanilla extract

Vanilla ice cream or frozen yogurt

Preparation:

Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.

Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.

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Today is Almond Day!

2009-02-16T06:00:00.000-08:00

Today is Almond Day! I traveled with my family to Sacramento last Spring Break, and while we were there, we were able to enjoy a special Agriculture Day at the State Capitol building. And I learned a couple of fascinating facts about almonds:

Did you know that almonds are the top agricultural export for California?

Did you also know that the pollination of California almonds takes about one million hives which is about one half of the hives in the entire US?

I love almonds, and I have been told that a handful of almonds a day is good for my heart...what a fantastic excuse to enjoy almonds!

I also came across this recipe from Epicurious for Almond Cookies that sound amazing! What a great accent for a nice, hot cup of tea!

(image from www.epicurious.com, photo by: Tina Rupp)

Chai-Spiced Almond Cookies
Bon Appétit January 2006

Yield: Makes about 22
Active time: 20 minutes
Total time: 60 minutes

These cookies, a twist on traditional snowballs, are just the thing to enjoy with a spot of tea.

Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature
1 1/3 cups powdered sugar, divided
2 teaspoons vanilla extract
1 teaspoon almond extract
3/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup all purpose flour
3/4 cup finely chopped toasted almonds

Preparation:

Preheat oven to 350°F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, then stir in almonds.

Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.

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Today is National Gumdrop Day!

2009-02-15T06:00:00.000-08:00

Today is National Gumdrop Day! I love gumdrops, and gumdrops are a favorite cake and cupcake topping as they bring a smile to any face, young or not-so-young!

(image from marzipancandies.com)

Here is a darling Gumdrop Garden Cake from FamilyFun.com. I know I will be making this with my kids, looks like a fantastic way to celebrate spring! April Showers bring May Gumdrop Flowers?!

Gumdrop Garden Cake

Ingredients:
Pound cake or other loaf-shaped cake
Chocolate frosting
Ladyfingers
Chocolate wafer cookies
Sugar
Gumdrops
Green toothpicks

Preparation:

1. Ice the top and sides of the pound cake with chocolate frosting. Then trim the top of each ladyfinger into a point to resemble a fence picket. Gently press the pickets against the frosted sides of the loaf cake.

2. Seal a handful of chocolate wafer cookies in a plastic bag and crush them with a rolling pin. Sprinkle the crumb "soil" on top of the loaf cake.

3. Plant a row of tulips: Sprinkle sugar onto a waxed-paper-covered surface. Using a rolling pin, flatten gumdrops to a 1/4-inch thickness. With kitchen scissors, cut notches in the tops of the flattened gumdrops to create tulip shapes. Insert a toothpick stem into the base of each blossom.

4. Make a pair of leaves for each tulip by trimming flattened green gumdrops into teardrop shapes. Spear the base of each leaf with the toothpick stem and push it halfway up the stem. Now plant the tulips in the cake.

5. For a fun finishing touch, sprinkle coconut tinted with green food coloring around the garden to resemble grass.

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Today is National Creme-Filled Chocolates Day!

2009-02-14T06:00:00.000-08:00

Today is National Creme-Filled Chocolates Day! Otherwise known as....Happy Valentine's Day!

Jet-Chef.com hopes that you have a wonderful Valentine's Day and that you enjoy your creme-filled chocolates...along with any other kinds of chocolates that you receive from your loved ones!

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Today is National Tortellini Day!

2009-02-13T06:00:00.000-08:00

Today is National Tortellini Day! I have to say that one of the favorite summer salads in my house is a cold tortellini salad that I create with the packaged refrigerated tortellini from the grocery store. To that I add a variety of veggies, cheeses, some protein (usually salami) and toss it all with a homemade Italian dressing. One of my dear friends (lovingly, I hope!) refers to it as that "tortellini kitchen sink salad" as it is one that you can put anything into and it is still completely delicious!

I have the cold tortellini covered, and with the recent cold, rainy days here in Southern California I have been searching for new soup recipes. Here is a perfect tortellini soup recipe from Epicurious for a cold, wintry day!

Italian Sausage and Tortellini Soup
Bon Appétit October 1993
by Pam Blanton: Aspen, Colorado

Yield: Serves 6

Ingredients:

1 pound sweet Italian sausage or chorizo sausage, casings removed
1 cup chopped onion
2 large garlic cloves, sliced
5 cups beef stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 8-ounce can tomato sauce
1 large zucchini, sliced
1 large carrot, thinly sliced
1 medium-sized green bell pepper, diced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
8 to 10 ounces purchased fresh cheese tortellini
Freshly grated Parmesan cheese

Preparation:

Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

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Today is National Bagels and Lox Day!

2009-02-09T06:00:00.000-08:00

Today is Bagels and Lox Day! One of my favorite places to get bagels and lox is The Bagel Shack in San Clemente, Ca. They have those super huge bagels and they are very, VERY generous with the cream cheese and lox. And, of course, they include the capers!

(image from www.about-portlandor.com)

I came across this recipe on Epicurious, and I as soon as I am done typing, I am running out to get the ingredients. I love the idea of adding avocado...as well, I love the idea of adding avocado to a great deal of what I eat!

The B.L.A.—Bagel with Lox and Avocado
Epicurious September 2008
by Faye Levy
Healthy Cooking for the Jewish Home

Yield: Makes 2 servings

The idea for this sandwich came to me when my mother and I were about to have bagels and lox for brunch. I wanted a more nutritious spread than cream cheese, and I happened to have on hand a ripe avocado, which is rich in beneficial monosaturated fat and organic minerals. Mashed with a bit of lemon juice, it turned out to be the perfect choice. Its mild, delicate flavor provides the ideal balance for the salty lox, and its smooth creamy texture resembles that of cream cheese.

Use whatever bagel you like. A whole-grain one has the best nutrition, but the sandwich will taste better if the bagel is not sweet; often whole-grain bagels also contain honey. The lox-and-avocado combination is also good in a whole wheat pita. Whether you're serving it to break the fast or for brunch, the sandwich is good accompanied by a green salad and a few high-quality olives.

Ingredients:

1 small ripe avocado, preferably Hass (see Note)
1 teaspoon fresh lemon juice, or to taste
Salt and freshly ground black pepper
2 bagels
2 slices or 4 thin strips of lox, or smoked salmon
2 thin slices of red onion
4 thin slices of tomato
1 teaspoon capers, rinsed (optional)

Preparation:

A short time before serving, mash avocado and add lemon juice. Season with pepper and only a bit of salt, as there will be enough in the lox. Split bagels and spread each half with avocado. Top with lox. Put onion, tomato, and capers (if using) on bottom half, then set top half of sandwich in place. Serve at once.

Note:
To halve an avocado, run a knife lengthwise around fruit, then twist to separate the two halves. Remove pit by hitting it with the heel of a chef's knife, using just enough force that knife sticks in pit. Then lift knife, with pit attached.

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Today is Molasses Bar Day!

2009-02-08T06:00:00.000-08:00

Today is Molasses Bar Day! I occasionally have to admit to not knowing much about a certain food, and this is one of them. However, upon more research, I have to honestly say that I am bummed that I have missed out all of these years on enjoying Molasses Bars, they sound divine!

(image from www.havecakewilltravel.com)

There are many variations, and some have a nice drizzle of sweet frosting as well. Here is a recipe that I liked, from Epicurious. They are not called Molasses Bars, but they certainly have all of the elements of the other kinds of bars that I found. Enjoy!

Crystallized-Ginger Spice Bars
Gourmet September 1996

Yield: Makes about 46 bars

Ingredients:

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 cup unsulfured molasses
1 large egg
3 ounces crystallized ginger, chopped coarse (about 1/2 cup)
1 1/2 tablespoons freshly grated orange zest

Preparation:

In a bowl whisk together flour, baking soda, salt, and ground spices. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add molasses, egg, flour mixture, crystallized ginger, and zest and beat until a dough forms.

On a sheet of wax paper pat dough into an 8-by-5 inch rectangle, about 1 inch thick. Chill dough, wrapped in wax paper, 4 hours, or until firm.

(After the dough has been formed into a rectangle it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours. The baked cookies keep in airtight containers at room temperature for four days.)

Preheat oven to 350° F. and lightly butter 2 baking sheets.

Cut dough crosswise into slices about 1/6 inch thick and arrange about 2 inches apart on baking sheets. Bake bars in batches in middle of oven until deep golden brown, 8 to 10 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.

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Today is National Fettucini Alfredo Day!

2009-02-07T06:00:00.000-08:00

Today is National Fettucine Alfredo Day! Love that creamy, yummy, and perfect comfort food!

Here is a Fettucine Alfredo recipe from Epicurious that I recently re-created to make spot on Fettucine Alfredo! I hope you enjoy this as much as I know that my family does!

Fettucine Alfredo
Gourmet October 2008
by Shelley Wiseman

Yield: Makes 4 servings
Active time: 10 min
Total time: 20 min

This creamy fettuccine is truly indulgent, and yet so simple. You’ll be rewarded for using the very best pasta and parmesan.

Ingredients:

8 to 9 ounce egg fettuccine in nests
1/2 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano

Preparation:

Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.

Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

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Today is Nutella Day!

2009-02-06T06:00:00.000-08:00

Today is Nutella Day! I love Nutella, a super yummy chocolate and hazelnut spread. One of my favorite treats is some Nutella spread on warm Belgium waffles. Yum!

Here is an different kind of dessert, a Chocolate Pizza, made with Nutella. What a special way to continue to celebrate February as the "Celebration of Chocolate" month! This recipe is from Epicurious:

(image from www.Epicurious.com, photo by: Noel Barnhurst)

Chocolate Pizza
Bon Appétit March 2007
by Giada De Laurentiis

Yield: Makes 6 servings

For the true pizza lover: a dessert version.

Ingredients:

Pizza dough

Ingredients for Pizza Dough:

3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Preparation of Pizza Dough:

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

Pizza Toppings:

2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts

Preparation for Chocolate Pizza:

Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.

Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.

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Today is National Chocolate Fondue Day!

2009-02-05T06:00:00.000-08:00

Today is National Chocolate Fondue Day! Being that February is also the "Celebration of Chocolate" Month, this is a very fun day to celebrate!

(image from www.Epicurious.com, photo by: Pornchai Mittongtare)

This recipe from Epicurious for Chocolate and Coconut Cream Fondue sounds fantastic, and one that would be very romantic to do with your Valentine as well!

Chocolate and Coconut Cream Fondue
Bon Appétit December 2002

Yield: Makes 8 servings

Biscotti would be great for dipping, too.

Ingredients:

1 15-ounce can sweetened cream of coconut (such as Coco López)
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/4 cup whipping cream
1/4 teaspoon coconut extract

Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored pineapple, and tangerine segments)

Preparation:

Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.)

Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.

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Today is National Corn Chip Day!

2009-01-29T06:00:00.000-08:00

Today is National Corn Chip Day! I love corn chips, really one of my few snack food weakness, and they are fantastic on top of nearly any kind of casserole (especially to make that said casserole more "kid friendly"!). I also love them on top of salads for some crunch, chili, soups, etc. A very versatile topping! But...not terribly low in fat, or calories, or sodium.

(image from www.foodmayhem.com)

Here is a recipe from Epicurious to make your own Corn Chips from home that are low-fat and you can control sodium levels by using other spices to give them some flavor and "kick"!

Low-Fat Chili Corn Chips
Bon Appétit July 2003

Ingredients:

6 5- to 6-inch corn tortillas
Canola oil
Salt, cumin, and chili powder, to taste

Preparation:

Preheat oven to 375°F. Lightly brush tortillas with canola oil. Stack tortillas and cut into 6 wedges. Spread wedges in single layer on baking sheet. Sprinkle chips with salt, cumin, and chili powder. Bake until crisp, about 12 minutes.

Then, you can use these, or store bought corn chips to make one of my favorite recipes (and entirely kid-friendly): Tamale Pie!

Tamale Pie
Epicurious January 1999
by Gail Glickman Horwood

Ingredients:

2 pounds of ground chuck
2 cans of Mexicorn (sold at most supermarkets)
1 small can of cream-style corn
1/2 package of Cinch (or Jiffy) brand cornbread mix
1 1/2 cups grated Cheddar
2 8 oz cans of tomato sauce
1 large onion
1 green pepper
1 tablespoon of chili powder
1 medium package of Frito corn chips
8 oz red wine
salt, pepper, garlic
sliced black olives for garnish

Preparation:

Brown the onions, green pepper, and garlic. Add the meat and brown. Add the Mexicorn, tomato sauce, wine, chili powder, salt, pepper and simmer for 15 or 20 minutes. Place mixture in a casserole dish.

Make the topping with the cornbread mix, 1 cup of cream-style corn, 1/2 cup cheese, and milk to make runny. (Sometimes I add an egg.) Pour over the casserole and bake at 400°F for 35-45 minutes.

10 minutes before serving, sprinkle top with crushed Fritos and add the remaining cup of cheddar cheese. Garnish with sliced black olives.

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Today is National Blueberry Pancake Day!

2009-01-28T06:00:00.000-08:00

Today is National Blueberry Pancake Day! This is a perfect day for me, I am definitely a breakfast kind of gal. This is one great excuse to have breakfast all day long, in fact!

(image from www.prevention.com)

Here are two versions of Blueberry Pancakes, including a vegan recipe, both from Epicurious. Enjoy!

Blueberry Buttermilk Pancakes
Bon Appétit July 2007
Elizabeth Horton de Meza

Yield: Makes about 12 pancakes
Active time: 30 minutes
Total time: 30 minutes

Elizabeth likes to serve these with bacon. For the ultimate breakfast, she cooks the bacon first, pours off a bit of the grease, and cooks the pancakes in the same skillet.

Ingredients:

1 1/3 cups all purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
2 cups fresh blueberries
Pure maple syrup

Preparation:

Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries.

Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.

Moby's Vegan Blueberry Pancakes
Epicurious March 2008
Moby

Moby has been a practicing vegan for 20 years. He makes these vegan pancakes with organic ingredients, including lots of fresh berries, and serves vegan sausage alongside.

Ingredients:

1 1/2 cups whole-grain spelt flour
1/2 cup oat bran
1/2 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plain full-fat soy milk or rice and soy milk blend*
Vegetable oil for cooking
1 cup (1/2 pint) fresh blueberries or frozen, unthawed, plus 1/2 cup fresh blueberries or raspberries for serving
Maple syrup for serving

*Moby prefers EdenBlend, an organic rice and soy milk blend, because it has a neutral, not too sweet flavor. It's available in natural food stores and from edenfoods.com.

Preparation:

In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.

Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, then turn off heat and let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.

Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. Serve pancakes warm with additional berries and maple syrup.

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National Chocolate Cake Day

2009-01-27T06:00:00.000-08:00

Today is National Chocolate Cake Day. Shhhhh....I just don't want anyone to tell my kids, or it will be a chocolate cake extravaganza in order to properly celebrate this special day!

(image from www.bbcgoodfood.com)

I always get the most comments from readers anytime I blog about chocolate, chocolate desserts, you name it! So, I hope to make many more readers happy with the following recipe for the "World's Easiest Chocolate Cake" from Epicurious:

World's Easiest Chocolate Cake (Mud Cake)
Gourmet December 1999
by Ashely-George Menger, New Vernon, NJ

Yield: Makes 2 small cakes (serves 12)
Active time: 20 minutes
Total time: 2 1/2 hours

"I adapted this recipe from The Fannie Farmer Baking Book," says Ashley-George Menger of New Vernon, New Jersey. "It's the easiest chocolate cake I've ever made—you don't even need a bowl. I love to serve it around the holidays, and with friends and family around, it disappears fast!" You can also make this cake in 2 (8 1/2- by 4 1/2- by 2 1/2-inch) loaf pans.

Ingredients:

4 ounces unsweetened chocolate, chopped
3 ounces fine-quality bittersweet chocolate, chopped
1 1/2 sticks unsalted butter, cut into pieces
1 1/2 cups strong brewed coffee
5 tablespoons bourbon (preferably 80 proof)
2 large eggs, lightly beaten
1 teaspoon vanilla
2 cups cake flour (not self-rising)
1 3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt

Special equipment: 2 (7- or 8-inch) springform pans

Accompaniment: sweetened whipped cream and fresh berries

Preparation:

Preheat oven to 275°F. Butter springform pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess. Wrap bottom and 1 inch up side on outside of each springform pan with foil (to catch drips).

Melt chocolates and butter with coffee in a 4-quart saucepan over moderately low heat, stirring constantly until smooth. Remove from heat and cool 10 minutes. Beat in bourbon, eggs, and vanilla. Sift in flour, sugar, baking soda, and salt and stir until batter is smooth (batter will be thin).

Divide batter between springform pans (about 3 cups batter in each). Bake cakes in middle of oven 1 to 1 1/4 hours, or until a tester inserted in centers comes out with crumbs adhering. Remove from oven and cool in pans on racks 20 minutes. Run a thin knife around edge of each pan, then remove sides. When cool, remove pan bottoms and wax paper.

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Today is National Pistachio Day!

2009-01-26T06:00:00.000-08:00

Today is National Pistachio Day! I feel proud to be a Californian, as 98% of American pistachios are grown in California! However, interestingly, typically the number one producer of Pistachios world-wide is Iran, number two is California.

(image from www.californiasungold.com)

We are huge consumers of pistachios, and I find myself chopping them up and adding them to salads and even to vanilla ice cream to add an interesting flavor and texture. I have even experimented with using pistachios as a crunchy coating for chicken.

My experiments led me to find this recipe from www.Epicurious.com for Pistachio Sea Bass with Crab Salad. I cannot wait to try this one!

(image from www.epicurious.com, photo by: Richard Gerhard Jung)

Pistachio Sea Bass with Crab Salad

Gourmet October 2003
Adapted from chef Laurent Gras

Yield: Makes 6 servings

Cooking the sea bass in parchment paper is a great technique — it keeps the pistachio topping in place and allows you to brown both the fish and the topping in the skillet (the parchment becomes translucent so you can see the browning. Since Gras is on the West Coast, he likes to use Dungeness crab when he makes this dish. We've substituted jumbo lump crabmeat because it's available year round nationwide.

Ingredients:

For crab salad
1/2 pound sea beans (salicornia), tips (tiny branches along stem) reserved and stems discarded (3/4 cup)
3/4 pound cooked jumbo lump crabmeat, picked over and broken into small pieces
4 scallions, finely chopped
2 tablespoons fresh lime juice
1/4 teaspoon curry powder, or to taste

For fish
6 (5-ounce) pieces skinless sea bass fillet (3/4 inch thick), bones removed with tweezers
1 large egg white, lightly beaten
3/4 cup finely chopped unsalted shelled pistachios (not dyed red; 3 ounces)
1 to 2 tablespoons vegetable oil
2 tablespoons pistachio oil
Fleur de sel to taste
Coconut sauce

Special equipment: 6 large (24- by 14-inch) sheets white parchment paper; 6 small metal paper clips; an 18- by 12-inch baking sheet

Preparation:

Make crab salad:
Blanch sea bean tips in a small saucepan of boiling salted water 30 seconds, then drain in a sieve and pat dry.

Reserve 1/4 cup sea bean tips for garnish, then stir together remaining tips with crab and scallions. Stir together lime juice and curry powder in a small bowl, then pour over crab and toss well. Add salt and pepper to taste and toss to combine.

Prepare and cook fish:
Cut 1 sea bass fillet in half crosswise (each piece should measure about 4 by 3 inches). Season skinned sides of both halves lightly with salt, then stack pieces, skinned sides together, to form a "steak." Brush top generously with egg white and top evenly with about 2 tablespoons pistachios, pressing to adhere. Assemble 5 more servings in same manner.

Put oven rack in middle position and preheat oven to 350°F.

Fold 1 sheet of parchment in half crosswise and, starting at 1 end of crease, cut out a half heart shape, keeping vertical crease as long as possible. Unfold heart and arrange on a work surface with point nearest you, then place a fish steak just to 1 side of crease. Fold other half of heart over fish to enclose and, starting at top of crease, turn in edges of parchment in overlapping folds, about 1 inch apart, pressing each fold firmly as you go, to form a tight seal. Tuck last fold under packet and secure with a paper clip. Make 5 more packets in same manner.

Heat 1 tablespoon vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear 2 fish packets, starting with nut sides down, until nuts are pale golden, about 30 seconds (watch closely, as nuts burn easily). Carefully turn packets over with a slotted metal spatula and sear until fish is golden, about 2 minutes. Transfer seared packets, nut sides up, with spatula to baking sheet. Sear remaining packets in same manner, adding more oil to skillet as needed.

Bake packets until fish is just cooked through, about 13 minutes.

While fish bakes, divide crab salad among 6 plates, arranging in center as a bed for fish.

Cut open each packet and lightly brush top (nut side) with 1 teaspoon pistachio oil, then sprinkle with fleur de sel. Carefully transfer fish with spatula to crab salad, discarding parchment, and pour coconut sauce around fish. Sprinkle each with reserved sea bean tips.

Cooks' note:
·Fish packets can be assembled 3 hours ahead and chilled. Let stand at room temperature 45 minutes before cooking.

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Today is National Irish Coffee Day!

2009-01-25T07:32:00.001-08:00

Today is National Irish Coffee Day! Here is a fun fact about the origins of Irish Coffee, courtesy of Wikipedia, "The original Irish coffee was invented by Joseph Sheridan, a head chef at Foynes, County Limerick. Foynes' port was the precursor to Shannon International Airport in the west of Ireland; the coffee was conceived after a group of American passengers disembarked from a Pan Am flying boat on a miserable winter evening in the 1940s. Sheridan added whiskey to the coffee to warm the passengers. After the passengers asked if they were being served Brazilian coffee, Sheridan told them it was Irish coffee." Lucky passengers!

(image from www.juraworld.com)

Then, "Stanton Delaplane, a travel writer for the San Francisco Chronicle, brought Irish coffee to the United States after drinking it at Shannon Airport, when he worked with the Buena Vista Cafe in San Francisco to start serving it on November 10, 1952,[3][4] and worked with the bar owners Jack Koeppler and George Freeberg to recreate the Irish method for floating the cream on top of the coffee, sampling the drink one night until he nearly passed out". Anyone want to help me sample some Irish Coffees?!

Here is a video tutorial on making Irish Coffee:

And here is a recipe from CookingResources.com, courtesy of Bushmills Irish Whiksey!

Bushmills Irish Coffee

Ingredients:

Serves 1

1 measure of Bushmills Original Irish Whiskey
2 teaspoons demerara sugar
strong black coffee
Extra Thick Whipping cream
Warm Glass

Method:

To warm the glass - place teaspoon in glass and add boiling water.

Empty out hot water.

Add measure of Bushmills Irish Whiskey.

Add sugar & stir

Add strong black coffee - til about ¾ full

Pour the whipping cream over the back of a warm teaspoon (teaspoon should be just above the level of the coffee)

This ensures that the cream floats on the coffee!

To gain the best enjoyment from your Bushmills Irish Coffee the cream should not be stirred into the coffee but should be suspended on the top of it.

The coffee should then be sipped through the creamy head! Slainte to you and yours!

As always, Jet-Chef.com urges moderation (no sampling these Irish Coffees like that travel writer!) and that if you have Irish Coffee while out on the town, please select a designated driver!

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Today is National Lobster Thermidor Day!

2009-01-24T06:00:00.000-08:00

Today is National Lobster Thermidor Day! I love lobster, and Lobster Thermidor is a truly special dish. It is a French dish that is creamy and cheesy, stuffed in a lobster shell and served with a baked cheese crust on top. Are you drooling yet?!

I found this recipe on www.Allrecipes.com that makes this dish surprising simple to make at home. Enjoy!

Lobster Thermidor

INGREDIENTS:

1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1 3/8 cups fresh fish stock
1/4 cup white wine
1/4 cup double cream
1/2 teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese

DIRECTIONS:

Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
Preheat your oven's broiler.
Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

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Today is National Rhubarb Pie Day

2009-01-23T06:00:00.000-08:00

Today is National Rhubarb Pie Day! For me, this day has a lot of very special childhood memories. I can remember growing rhubarb in our backyard as a kid and making fresh rhubarb pie with my mom, strawberry (also from our garden) rhubarb pie and other yummy rhubarb baked goods! I can taste and smell that rhubarb just thinking of those carefree childhood days!

(image from myrecipes.com)

I love the following recipe from www.Epicurious.com as I truly savor the contrast that the tart rhubarb mixed with a sweet berry brings to the palate. Would love to hear your favorite rhubarb recipes (and memories!), too!

Rhubarb Raspberry Pie
Gourmet April 1999

Ingredients:

frozen-butter pastry dough
1 1/2 pounds trimmed rhubarb
1 cup plus 2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons cornstarch
3 tablespoons fresh lemon juice
1 1/2 cups raspberries
1 large egg
1 tablespoon milk

Accompaniment: vanilla ice cream

Preparation:

Divide dough into 2 pieces (1 piece should be slightly smaller than the other). Chill larger dough piece, wrapped in plastic wrap. On a lightly floured surface with a lightly floured rolling pin roll out smaller piece of dough into a 10-inch round (about 1/8 inch thick).

Transfer round to a large baking sheet and chill, covered. Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and stack it on top of first round. Chill pastry rounds, loosely covered with plastic wrap, at least 1 hour, or until firm. Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups. In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes. In a small bowl stir together cornstarch and lemon juice. Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. Cool mixture to room temperature, about 30 minutes.

Fold raspberries and remaining cup rhubarb into mixture until just combined. Chill rhubarb filling, covered, at least 30 minutes, or until cold.

Preheat oven to 425°F.

In a small bowl whisk together egg and milk to make an egg wash. Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim with scissors, leaving a 1/2-inch overhang. Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash. Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang. Crimp edge decoratively. With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash. Sprinkle crust with remaining 2 tablespoons sugar.

Bake pie on a baking sheet in middle of oven 35 minutes, or until crust is golden brown and cooked through. (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack. Cool pie at least 1 hour to set filling.

Serve pie with ice cream.

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Today is National Blonde Brownie Day

2009-01-22T07:28:00.001-08:00

Today is National Blonde Brownie Day! What a perfect way to enjoy a cold, wintry day...a mug of hot cocoa and some warm, gooey Blonde Brownies! Or, really go for it and drizzle with caramel or another syrup and top with some delicious ice cream!

(image from indayskitchen.com)

Here is an easy Blonde Brownie recipe to enjoy from www.About.com:

Mom's Blonde Brownies

Delicious bars with chocolate chips and brown sugar.

Ingredients:

1 stick butter or margarine (4 ounces), room temperature
1 cup brown sugar, packed
1 egg
1 cup flour
1/4 tsp baking powder
1/8 tsp baking soda
pinch salt
1/2 to 1 cup chopped walnuts
1 cup (about 8 ounces) semisweet chocolate chips

Preparation:

Cream together the butter and brown sugar; beat in egg. Stir in flour, baking powder, and salt. Stir in nuts and chocolate chips. Spread batter in a greased and floured 7- X 11-inch pan. Bake at 350 degrees for 20 to 25 minutes. These brown very quickly, so be sure to start checking at the 20 minute mark.

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Today is New England Clam Chowder Day!

2009-01-21T06:00:00.000-08:00

Today is New England Clam Chowder Day, or as my favorite Boston native would remind me, "New England Chah-dah Day". Love that Boston accident!

(image from www.widgetbox.com)

I have never tried my hand at making New England Clam Chowder (I usually order mine in a Sourdough bread bowl, thank you!) but would love to try this recipe from www.Epicurious.com. This recipe calls for canned clams, which certainly makes this recipe more accessible for many who do not have access to fresh clams!

New England Clam Chowder

Bon Appétit November 2000

Yield: Makes 8 (first-course) or 4 (main-course) servings

"I've been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city," writes Debra Doyle of Avon Lake, Ohio. "I think I found it at Skipjack's restaurant. Theirs is rich and creamy, with just the right amount of potatoes." Skipjack's calls for shucked fresh clams in their chowder; we've substituted canned clams, which are easier to use. Serve with oyster crackers, if desired.

Ingredients:

3 8-ounce bottles clam juice
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
2 tablespoons (1/4 stick) butter
3 slices bacon, finely chopped
2 cups chopped onions
1 1/4 cups chopped celery with leaves (about 2 large stalks)
2 garlic cloves, chopped
1 bay leaf
1/4 cup all purpose flour
6 6 1/2-ounce cans chopped clams, drained, juices reserved
1 1/4 cups half and half
1 teaspoon hot pepper sauce

Preparation:

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

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Today is National Granola Bar Day!

2009-01-20T06:00:00.002-08:00

Today is National Granola Bar Day! Granola bars are a true staple in my household, as they make for easy, portable snacks. I typically always have a few in the car, saving many a grumbling stomach!

(image from www.joythebaker.com)

I have experimented with making my own, however, they are often of the harder granola bar variety. We like them chewy around here! This recipe, from www.allrecipes.com, sounds wonderful...and easily adapted with ingredients that you prefer!

Easy Granola Bars
SUBMITTED BY: Aliceyn Fokuhl

"Fantastic bars that have a lot of flexibility. You can adapt the recipe to your liking. Great for hikes, long road trips and camping as they store well and keep fairly long - unless you eat them all! Use any combination of chocolate chips, dried fruit, coconut, pecans, almond slices, or any other tidbits you'd like in a granola bar."

INGREDIENTS:

3 cups quick-cooking oats
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter, melted
1 cup flaked coconut
1 cup sliced almonds
1 cup miniature semisweet chocolate chips
1/2 cup sweetened dried cranberries

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.

Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

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Today is National Cheese Lover's Day!

2009-01-20T06:00:00.001-08:00

Today is indeed National Cheese Lover's Day, definitely a special day for me! I love cheese, especially those that my niece has dubbed "stinky cheeses". Somehow, the stinkier the better!

(image from www.channel4.com)

On this day, it only seems fitting to share a cheese fondue recipe. I conjure up an image of a cold winter evening, a fire glowing in the fireplace and dipping crusty bread into a warm and silky fondue. In the mood now, too? Here is my favorite cheese fondue recipe, courtesy of www.Epicurious.com.

Three-Cheese Fondue with Champagne
Bon Appétit February 2001

Yield: Makes 2 servings

Ingredients:

4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups dry (brut) Champagne
1 large shallot, chopped
2 cups coarsely grated Gruyère cheese (about 7 ounces)
1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
Generous pinch of ground nutmeg
Pinch of ground white pepper
1 French-bread baguette, crust left on, bread cut into 1-inch cubes

Preparation:

Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

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Today is National Buttercrunch Day!

2009-01-20T06:00:00.000-08:00

Today is National Buttercrunch (Butter Crunch) Day! My first thought...what are we celebrating here? The the sweet treat, or the lettuce? I decided I would opt to believe that this is an homage to the Butter Crunch candy. My sincere apologies to those who had wished it was National Buttercrunch Lettuce Day!

(image courtesy of candyaddict.com)

Here is a yummy recipe to make Buttercrunch at home from www.Cooks.com.

BUTTERCRUNCH

Ingredients:

1 c. butter
1 1/3 c. sugar
3 tbsp. water
1 tbsp. light corn syrup
1/3 c. chopped toasted blanched almonds
1/2 c. semi-sweet chocolate pieces
1/4 c. finely chopped blanched almonds

Preparation:

In a 2 quart non-stick saucepan, melt butter. Add sugar and stir until dissolved. Stir in water and corn syrup. Cook over medium low heat, stirring occasionally until candy thermometer reaches 300 degrees. Remove from heat. Stir in toasted almonds. Quickly pour mixture onto a lightly buttered non-stick baking sheet. Spread mixture edges of sheet. Let cool slightly. When candy begins to set, sprinkle with chocolate chips. When chocolate softens, spread in a thin layer. Sprinkle with untoasted almonds. Cool completely before breaking up.

I also thought it might be nice to celebrate two special days in one, National Popcorn Day AND National Buttercrunch Day with this recipe from www.FoodNetwork.com!

Macadamia Butter Crunch Popcorn
Recipe courtesy Popcorn Palace

Yield: 4 to 6 servings

Ingredients:

12 cups popped popcorn
3 cups whole macadamia nuts
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

Directions:

Preheat the oven to 200 degrees F.

Divide the popcorn and nuts between 2 ungreased 13 by 9-inch rectangular pans. Make sure the popcorn and nuts are evenly mixed.

In a medium saucepan, cook the brown sugar, butter, corn syrup, and salt over medium heat, stirring constantly until bubbly around the edges. Continue cooking for 5 more minutes, and then remove the pan from the heat. Stir in the baking soda until foamy. Pour the mixture over the popcorn and nuts, stirring until the corn is well coated. Bake, uncovered, for 1 hour, stirring every 15 minutes.

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Today is National Popcorn Day!

2009-01-19T06:00:00.000-08:00

Get your microwaves ready...Today is National Popcorn Day! I am a HUGE fan of microwave popcorn, especially those little single serve packs that make for a great snack. I also love to doctor up microwave popcorn, adding Parmesan cheese, Taco seasonings and more.

(image from www.peoriadefense.com)

Even better than microwave popcorn, however, is a childhood favorite of mine...Jiffy Pop Popcorn! Here is a walk down memory lane for some of us, courtesy of YouTube:

One serious weakness for me is the sweet/salty combination of Caramel Corn. Here is my favorite recipe for Caramel Corn, from www.Epicurious.com:

Caramel Corn Clusters
Gourmet September 2004

Yield: Makes about 12 cups
Active time: 20 min
Total time: 1 hr

Ingredients:

2 tablespoons vegetable oil
1/3 cup popcorn kernels
1 stick (1/2 cup) unsalted butter
11/2 cups packed light brown sugar
1/2 cup light corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts (5 oz)

Special equipment: a candy thermometer

Preparation:

Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.

Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.

Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.

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Today is Peking Duck Day!

2009-01-18T06:00:00.000-08:00

Today is Peking Duck Day! According to Wikipedia, "Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods". I have to admit, my favorite part is always that perfect, crispy skin! Yum!

(image from www.hawaiimagazine.com)

I always imagined that it would be quite a complex recipe and process to prepare Peking Duck, however, I found this recipe on About.com that sounds deliciously easy to prepare Peking Duck at home! Enjoy!

Peking Duck
By Rhonda Parkinson, About.com

Prep Time: 6 hours, 00 minutes
Cook Time: 1 hours, 10 minutes

Ingredients:

One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish

Preparation:

Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven.
(This is for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.
The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes (also known as "Chinese Pancakes"). Garnish with scallion flowerets.
Serves 4 to 6.

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Today is Hot Buttered Rum Day!

2009-01-17T06:00:00.001-08:00

Today is officially Hot Buttered Rum Day! This sounds like a wonderful drink to sip by a warm, crackling fire on a cold, blustery winter day. Now, only if this Southern California weather would cooperate so I could savor one in that manner!

(image from www.cocktailatlas.com)

Here is a classic recipe for Hot Buttered Rum from www.Epicurious.com that sounds fantastic! As with any alcoholic drink, Jet-Chef urges moderation and that if you enjoy this out with friends, please select a designated driver!

Hot Buttered Rum
House & Garden Drink Guide November 1973

Yield: Serves 1

Ingredients:

2 or 3 ounces dark rum
Twist lemon peel
Stick cinnamon
2 cloves
Sweet cider or water
1 tablespoon sweet butter
Nutmeg

Preparation:

Put the rum, lemon peel, cinnamon and cloves in a pewter tankard or any heavy 12-ounce mug that has been rinsed in very hot water to warm it. Heat the cider or water to the boiling point and pour into the spiced rum. Add the pat of butter and stir well. Grate a little nutmeg on top. A cube of sugar may be added as well.

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Jet-Chef.com Member Spotlight: Quince

2009-01-17T06:00:00.000-08:00

Traveling to beautiful Vancouver, British Columbia? Visit Quince, the Jet-Chef.com Spotlight Member!

Quince offers a vast array of services and products for your every culinary passion and desire:

Quince Express: Quince Express offers restaurant quality food at home, without the cost or hassle of going out. Pick-up Quince Express vacuum packed meals for your special dinner events or weekend get aways. Quince is always responding to the seasons and the best of what is available; Quince has an ever changing menu which is cooked to perfection. Designed for the busy home cook, the one step dinner can be purchased or in addition there are many à la carte items to select from, including hors d’oeuvre and dessert. Here are just a few specialties you can savor:

Soups: Organic Chicken Noodle Soup, Hot & Sour Duck Soup, Garam Marsala, just to name a few.
Comfort Foods: Try our Beef Bourguignon or Red Wine Braised Lamb Shanks, with Garlic Mashed Potatoes and Roasted Root Vegetables - vacuum packed, ready to heat and serve.
Dessert: Pick up our Single Malt Scotch Dark Chocolate Pudding or Dark Chocolate Mousse, and add some Griottes a la Liqueur (cherries in Kirsch).
Quince
Bread & Baked Goods: Go to our weekly schedule of baked goods. Our killer baguettes and Habanero Bread Sticks are always available, as is our Country Rye. And don't forget to look in our freezer for our U-Bake Croissants and Pain au Chocolat, great for lazy Sunday mornings at home.
Quince Jelly: This versatile condiment is locally grown and made, and a comfort in hot and cold weather. True to her much loved grandmother's recipe, Chef Andrea makes her jelly using the organic quinces she grows in her own garden. Delicious on scones, croissants, as part of a marinade, or as an accompaniment for roast pork, goose or turkey, Quince Jelly makes a great gift.

Quince Cafe: Come in and warm yourself with a soup and panini, or try their hot lunch special. Pop in for a cappuccino or delicious hot chocolate made with pure dark couverture french cocolate pestels and full cream milk.

Catering by Quince: Quince also offer a full range of catering options for your corporate or private events. From platters for pick up to full service catering, they offer the same beautiful hand made cuisine, using only the freshest and most natural ingredients. Consider the following:

Food and Wine Pairing Evenings
Special Brunches
Summer Wine Dinners
Holiday Cocktail Parties
Memorable Birthday Parties
Glorious Weddings
Romantic Anniversaries

Furthermore, Quince's front gallery is a perfect venue for your:

Private & Corporate Events
Food and Wine Pairing Events
Cocktail Functions and Dinners

Quince Studio: Cooking Classes: Quince is committed to celebrating the bounty of nature through our various scheduled and private cooking classes. The classes are headed by some of this city's finest chefs, and held in the Studio - the spacious, state-of-the-art kitchen.

Whether you choose to come to one class, join the 9 Day Basics program, or book a private class with friends, family or colleagues, Quince's goal is to empower you to create delicious and beautiful dishes while having a great time. And just for good measure, you'll enjoy the fruits of your labour at our beautiful harvest table in Quince's front gallery.

Quince's Vancouver Restaurant series continues with Pasta Making with Chef Adam Pegg from La Quercia on January 26, and a still to be scheduled class by Vikram Vij from Vij's, described by the New York Times as "easily among the finest Indian restaurants in the world.

The chef behind Quince is Andrea Jefferson. Andrea is the Chef, Sommelier and Instructor at Quince. Andrea taught professional and serious amateur cooking at Dubrulle Culinary Institute for 6 years. Prior to teaching she was the sous-chef at The Metropolitan Hotel.

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Are you a caterer, personal chef or restaurant and want to be part of the Jet-Chef.com success? Log on to Jet-Chef.com and start your listing today with a FREE, NO OBLIGATION 6-month membership! Contact us via email at info@imaiusa.com or call us toll-free at 1-877-774-1255.

Today is National Fig Newton Day!

2009-01-16T06:00:00.000-08:00

Today is National Fig Newton Day! Here are some interesting facts about Fig Newtons, courtesy of www.About.com:

* Charles M. Roser won fame for creating the Fig Newton recipe before selling it to the Kennedy Biscuit Works (later called Nabisco).

* A Fig Newton is a soft cookie filled with fig jam. A machine invented in 1891 made the mass production of Fig Newtons possible.

* James Henry Mitchell invented a machine which worked like a funnel within a funnel; the inside funnel supplied jam, while the outside funnel pumped out the dough. The Kennedy Biscuit Works used Mitchell's invention to mass-produce the first Fig Newton Cookies in 1891.

* Originally, the Fig Newton was just called the Newton. There is an old rumor that James Henry Mitchell, the funnel machine's inventor, named the cookies after that great physicist, Sir Isaac Newton, but that was just a rumor. The cookies were named after the Massachusetts town of Newton.

Here is a recipe from www.RecipeZaar.com to make your very own Fig Newtons at home!

Fig Newtons (Homemade)
By: Spyder-man
Aug 23, 2005

Yield: 1 dozen

Ingredients:

1 lb dried fig or 2 lbs fresh figs
1 cup sugar
1 cup water (1 c. for dried figs, 1/2 c. for fresh)
1/2 cup butter, room temp
1 cup sugar
1 large egg
1 tablespoon cream or milk
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 3/4 cups flour

Directions:

Dice figs, soak in water 1 hour.

Add sugar & cook on medium heat until of thin jam consistency.

Beat sugar, butter, egg, milk & vanilla until well blended.

Add dry ingredients.

Mix well and refrigerate for 1 hour.

Place 1/2 on well floured dough cloth; knead about 6 times.

Roll out to 1/4" thick. Line 13 x 9" glass baking dish; cover with figs.

Roll remaining dough, cover figs. Cook at 350° for 30 minutes.

Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.

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Today is Strawberry Ice Cream Day!

2009-01-15T06:00:00.000-08:00

Today is Strawberry Ice Cream Day! While many readers are dealing with some seriously cold weather and might not have a craving for Strawberry Ice Cream, I hope that the following recipe from www.Epicurious.com inspires you to celebrate this day, regardless of the temperature outside!

(image from www.epicurious.com, photo by: Mark Thomas)

Triple-Chocolate Cookie and Strawberry Ice Cream Sandwiches

Bon Appétit, July 2005
by chef Tom Douglas

Yield: Makes 8

Bake and freeze the Triple-Chocolate Cookies a day before filling them with ice cream. For convenience, you can make the homemade ice cream up to three days in advance. Purchased strawberry ice cream (softened slightly at room temperature until spreadable) also works in these sandwiches.

Ingredients:

1 1/2 cups chopped fresh strawberries
1/3 cup plus 1/4 cup sugar
2 tablespoons light corn syrup

1 cup heavy whipping cream
1/2 cup whole milk
4 large egg yolks
1/4 teaspoon vanilla extract

16 frozen Triple-Chocolate Cookies (recipes follows!)

Preparation:

Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms; let stand 30 minutes.

Meanwhile, bring cream, milk, and remaining 1/4 cup sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes. Gradually beat in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into large bowl. Cool. Stir in strawberry mixture and vanilla. Cover and refrigerate custard until cold, at least 3 hours and up to 1 day.

Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)

Place 1 frozen Triple-Chocolate Cookie flat side up on work surface. Place 1/2 cup ice cream atop cookie. Using offset spatula or butter knife, gently spread ice cream to cover cookie; top with another cookie, flat side down, and press gently to adhere. Repeat with remaining ice cream and cookies, making 8 ice cream sandwiches total. Wrap and freeze until firm, at least 4 hours or overnight. Let ice cream sandwiches stand at room temperature 5 minutes before serving.

Triple-Chocolate Cookies

Bon Appétit, July 2005
by chef Tom Douglas

Yield: Makes about 16

Ingredients:

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 teaspoons all purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 1 tablespoon sugar
5 tablespoons unsalted butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips

Preparation:

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.

Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.

Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)

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Jet-Chef.com Spotlight Member: Meals on Heels

2009-01-14T10:06:00.000-08:00

Jet-Chef.com shines their spotlight on one of its members: Meals on Heels!

Meals on Heels is the Premier Personal Chef Delivery Service on the Main Line in Philadelphia Pennsylvania!

Meals on Heels caters to the needs of those on ‘special diets’. Whether you are on Weight Watchers or another commercial diet, are a Vegetarian/Vegan, or have a dietary issue such as Celiac Disease, or Diabetes, Meals on Heels will make the food that’s right for you.

With Meals on Heels as your personal chef:

· They will create an individualized menu based on your personal tastes and needs

· You choose the entrées you would like to have delivered to you

· All entrées are packaged in microwave safe containers and labeled with all of the nutrition information and heating instructions

· Everything is prepared right in their own commercial kitchen

· Entrées will be delivered conveniently right to your home or office!

Catering menus and options are also available including fantastic hors d'oeuvres, handcrafted soups, pasta, sandwiches, wraps, specialty salads, and so much more. Meals on Heels would be happy to honor any special requests for items that you do not already see on their catering menu.

The chef behind Meals on Heels, Lila Jai, grew up in her grandmother’s kitchen and was immersed at a very young age in the art of cooking. She apprenticed with her uncle, who was a locally renowned chef and owned a successful gourmet catering business. She took her love and passion for cooking with her when she went off to college. Even though she was studying to become a behavioral therapist, she fantasized about attending culinary school and would cook for her whole floor of dorm-mates. She eventually combined her love of cooking with her humanitarian spirit and began volunteering in the kitchen at Project Home, an organization in Philadelphia that assists individuals suffering from homelessness. After 5 years of experience working with special needs children as a Behavioral Therapist, Lila decided to resign from the human services field and once again began to dream about what it might be like to become a chef.

Chef Lila Jai is now working on her Master’s Degree in Holistic Nutrition and is attending classes at the Restaurant School. She is finally manifesting her dreams into a passionate culinary reality and has started her own personal chef business. Her creative and health conscious meals are enjoyed by many, especially catering to the needs of clients on special diets (including Weight Watchers, Specific Carbohydrate Diet, and those with Celiac Disease).

Contact Meals on Heels today for your Personal Chef and Catering Services in the Philadelphia area!

Visit Jet-Chef.com to find a caterer, personal chef or restaurant for your special meal or occasion!

Are you a caterer, personal chef or restaurant and want to be part of the Jet-Chef.com success? Log on to Jet-Chef.com and start your listing today with a FREE, NO OBLIGATION 6-month membership! Contact us via email at info@imaiusa.com or call us toll-free at 1-877-774-1255.

Today is National Hot Pastrami Sandwich Day!

2009-01-14T06:00:00.000-08:00

Today is National Hot Pastrami Sandwich Day! Not that I need a national food holiday as an excuse to savor one of my favorite sandwiches, as I do love me a great hot pastrami sandwich!

(image from www.countryliving.com)

Here is an easy way to make a fantastic hot pastrami sandwich, courtesy of Emeril Lagasse and www.FoodNetwork.com!

Emeril's Favorite Pastrami Sandwich

Ingredients
6 ounces sliced pastrami
2 tablespoons whole-grain mustard
4 ounces beer
3 slices onion, rings intact
1 tablespoon oil
Salt and pepper
2 slices rye bread or thick crusty brown bread

Directions
Preheat a grill. Season onions with salt and pepper and brush with oil. In a small saucepan combine beer and mustard and bring to a boil. Add pastrami and simmer for 3 minutes. Grill onions on both sides and toast bread on a cooler part of the grill. When all ingredients are heated, prepare sandwich.

Feeling like you want to make your own pastrami as well? Here is a recipe from www.CountryLiving.com to make Hot Steamed Pastrami, which you could certainly use in the above recipe, or to design your own sandwich creation!

Hot Steamed Pastrami

Ingredients:

1 tablespoon(s) whole coriander seeds, toasted
2 teaspoon(s) whole allspice
2 bay leaves
1/4 teaspoon(s) caraway seed
1 tablespoon(s) yellow mustard seeds
2 tablespoon(s) cracked black pepper
1/2 teaspoon(s) ground ginger
1 teaspoon(s) garlic powder
1/2 teaspoon(s) salt
3 1/2 pound(s) whole corned beef, rinsed and patted dry

Preparation:

Fill a large stockpot, fitted with a steam basket, with water to about 1 inch below the level of the steam basket. Bring to a boil and reduce heat to medium. Coarsely grind the coriander seed, allspice, bay leaves, caraway, and mustard seeds using an electric spice grinder or a mortar and pestle, and mix with the cracked black pepper, ginger, garlic powder, and salt. Press onto the entire surface of the corned beef. Set the beef in the steam basket, cover, and steam over medium-low heat until fork tender -- 3 1/2 to 4 hours. Carefully add water as needed to maintain level. Transfer the pastrami from the pot to a cutting board. Let the meat rest for 30 minutes before slicing thinly. Serve in sandwiches or alone with vegetables.

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Today is National Peach Melba Day!

2009-01-13T06:00:00.000-08:00

Today is National Peach Melba Day! Yummmm...what a sweet day to celebrate!

(image from www.bbcgoodfood.com)

According to Wikipedia, "The Peach Melba is a classic dessert, invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London to honor the Australian soprano, Dame Nellie Melba (1861 - 1931). It combines two favorite summer fruits: peaches and raspberry sauce accompanying vanilla ice cream." Definitely a few of my favorite things!

Here is my favorite recipe for Peach Melba from www.Epicurious.com. Enjoy!

Peches Melba
Gourmet, September 2005

Yield: Makes 6 servings
Active time: 30 min
Total time: 2 hr (includes cooling)

The leftover peach-poaching liquid makes a delicious sweetener for iced tea.

Ingredients:

For peaches
6 medium firm-ripe peaches (2 1/4 lb)
1 1/3 cups sugar
2 cups water
1 (1-inch) piece vanilla bean

For raspberry sauce
1 (12-oz) package frozen raspberries (not in syrup), thawed
1/2 cup sugar
1/3 cup water
2 teaspoons fresh lemon juice

Accompaniment: 2 pt superpremium vanilla ice cream

Preparation:

Poach peaches:
Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits.

Combine sugar and water in cleaned pot. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved. Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach, covered, at a bare simmer 6 minutes. Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more.

Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours.

Make raspberry sauce while peaches cool:
Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids.

Combine sugar and water in a small heavy saucepan. Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes.

Immediately stir sugar syrup into raspberry purée and cool to room temperature, about 1 hour. Stir in lemon juice. 3Serve peaches over ice cream and drizzled with sauce.

Cooks' note:
Peaches can be poached and cooled 1 day ahead, then chilled, covered.

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Are you a caterer, personal chef or restaurant and want to be part of the Jet-Chef.com success? Log on to Jet-Chef.com and start your listing today with a FREE, NO OBLIGATION 6-month membership! Contact us via email at info@imaiusa.com or call us toll-free at 1-877-774-1255.

Today is Curried Chicken Day!

2009-01-12T06:00:00.000-08:00

Today is Curried Chicken Day! I recently blogged about curry on Jet-Chef, in a spotlight masala, one of the flavor trends for 2009. You can reference that blog post here:

http://jet-chef.blogspot.com/2008/12/flavor-trends-for-2009-masala.html

(image from www.azcentral.com)

Here is a great video tutorial on how to make Curried Chicken from YouTube. I really enjoy video cooking tutorials, as it is such a great visual reference when trying a new recipe or cuisine!

One of my favorite ways to enjoy Curried Chicken is as a salad. This recipe from www.Epicurious.com can also be used to make amazing Curried Chicken sandwiches using pita bread or any other bread to your liking!

Curried Chicken Salad
Gourmet June 2002

Yield: Makes 6 servings
Active time: 25 minutes
Total time: 35 minutes

Ingredients:

1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped (1 cup)
1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped
1 cup red seedless grapes (5 ounces), halved
1/2 cup salted roasted cashews, coarsely chopped

Preparation:

Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.

While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.

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Are you a caterer, personal chef or restaurant and want to be part of the Jet-Chef.com success? Log on to Jet-Chef.com and start your listing today with a FREE, NO OBLIGATION 6-month membership! Contact us via email at info@imaiusa.com or call us toll-free at 1-877-774-1255.

Today is Hot Toddy Day!

2009-01-11T06:00:00.000-08:00

Today is Hot Toddy Day! I have a friend who recently told me that the only thing that finally kicked a cold that would not go away was to enjoy a stiff hot toddy before bed. She swore she woke up the next morning feeling better! When you look at the elements of a hot toddy like hot tea, whiskey (or other alcohol), honey and lemon...seems like a sure bet to kill any cold or flu bug that is ailing you!

(image from www.brandoneats.com)

Here is a simple hot toddy recipe from www.About.com:

Hot Toddy

Ingredients:
1 oz brandy, whiskey or rum
1 Tbsp honey
1/4 lemon
1 cup hot water
1 tea bag

Preparation:
Coat the bottom of a mug or an Irish coffee glass with honey.
Add the liquor and the juice of the lemon quarter.
On the side, heat water in a tea kettle and add the tea bag to make hot tea.
Pour the steaming tea into the glass and stir.

Of course, as with all things, Jet-Chef.com urges moderation and selecting a designated driver should you decide to have a hot toddy out on the town!

Visit Jet-Chef.com to find a caterer, personal chef or restaurant for your special meal or occasion!

Are you a caterer, personal chef or restaurant and want to be part of the Jet-Chef.com success? Log on to Jet-Chef.com and start your listing today with a FREE, NO OBLIGATION 6-month membership! Contact us via email at info@imaiusa.com or call us toll-free at 1-877-774-1255.

Today is Bittersweet Chocolate Day!

2009-01-10T06:00:00.000-08:00

Today is Bittersweet Chocolate Day! Bittersweet chocolate is a sweetened form of dark chocolate that does not contain any milk.

In fact, I found a great video tutorial on YouTube in which Camilla Saulsbury demonstrates how easy it is to make Chocolate Truffles with bittersweet chocolate that are vegan and dairy-free! Enjoy!

And a recipe of the banana split of my dreams from www.Epicurious.com!

(image from www.epicurious.com, photo by: Romulo Yanes)

Caramelized Banana Splits with Hot Chocolate Sauce

Gourmet November 2007
Lillian Chou

Yield: Makes 4 servings
Active time: 20 min
Total time: 20 min

With its warm, gooey goodness, this dessert will bring bananas Foster to mind. You'll have some sauce left over, which will be handy because, we assure you, you'll be in the mood to have this again the next night—if not sooner.

Ingredients:

3 tablespoons unsalted butter
3 firm-ripe bananas, sliced diagonally 1/2 inch thick
1/2 cup packed light brown sugar
1 cup heavy cream
4 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1 pint cinnamon or vanilla ice cream
1/2 cup chopped walnuts, toasted and cooled

Preparation:

Melt butter in a 12-inch heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar. Increase heat to medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 to 4 minutes. Divide bananas among 4 bowls, leaving any remaining caramel in skillet.

Add cream to skillet and boil over medium heat, stirring, until caramel is dissolved. Add chocolate with a pinch of salt and whisk until melted.

Top bananas with scoops of ice cream, then drizzle with some of chocolate sauce and sprinkle with nuts. (There will be extra sauce.)

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Jet-Chef.com Spotlight Member: Above the Best Catering

2009-01-09T06:00:00.001-08:00

Palm Springs, California is a wonderful winter and spring travel destination for golfers, spa lovers and those trying to thaw out from the cold! Gorgeous desert landscapes, perfect temperatures and fantastic outdoor activies of all sorts, restaurants, shops, art galleries and more draw visitors from around the world!

(image from www.countryinns.com)

Jet-Chef.com member Above the Best Catering, LLC, is a top in-flight caterer based in the Palm Springs area. They service KPSP, KTRM and KUDD with pride and with wonderful cuisine! Above The Best Catering has been providing personalized service to travelers since 2002.

Above the Best Catering recognizes the need for first class catering services that also provides "airline friendly" packaging. Their food is delicious and carefully prepared. They utilize silver trays, glass plates, baskets, ceramic bowls and even decorate with edible orchids. Their professionals will work with the aircraft owner or operator to develop menu selections that fit ovens, microwaves and galley requirements to maximize shelf space and storage requirements.

Above the Best Catering is located next to Atlantic Aviation in Palm Springs, California. They also offer a fantastic restaurant, The Loft Airport Cafe, for anyone flying in or out of Palm Springs to enjoy.

Special Services include but are not limited to:

Fresh flower Arrangements
Dry Ice with cooler
Cigars and Liquor
Kosher Foods
Japanese Sushi
Birthday cake with personalized Greeting Card
Chocolates for that special occasion including dipped strawberries, truffles, and boxed chocolates

Contact Above the Best Catering today for any of your in-flight catering needs to or from Palm Springs, California. To view their Jet-Chef.com listing, click on any of the "Above the Best Catering" active links.

Visit Jet-Chef.com to find a caterer, personal chef or restaurant for your special meal or occasion!

Are you a caterer, personal chef or restaurant and want to be part of the Jet-Chef.com success? Log on to Jet-Chef.com and start your listing today with a FREE, NO OBLIGATION 6-month membership! Contact us via email at info@imaiusa.com or call us toll-free at 1-877-774-1255.

Today is National Apricot Day!

2009-01-09T06:00:00.000-08:00

Today is National Apricot Day! Yummm...I love juicy apricots, and am lucky to live in California as about 95% of the apricots grown in the US are grown in California! Interesting that this day is celebrated in January, however, as apricots are typically harvested in the summer months.

(image from www.kingorchards.com)

It is interesting to note that apricots originally came from China and cuttings made their way to the Mediterranean. Later, Spanish explorers would bring apricots to the missions they established in California.

I have been looking for a wonderful trifle recipe (I just love how they look, and always enjoy the various layers of delightful flavors!) so I was excited to find this one on www.Epicurious.com that features apricots! Enjoy!

Apricot Berry Trifle
Gourmet June 1992

Yield: Serves 12

Ingredients:

For the apricot custard
2 1/2 cups milk
1 vanilla bean, split lengthwise
6 large egg yolks
2/3 cup sugar
3 tablespoons cornstarch
3 tablespoons apricot brandy, or to taste
1/2 cup crème fraîche
1/2 cup well-chilled heavy cream
6 large fresh apricots, cut into 1/2-inch pieces (about 2 cups)

For the red berry mixture
4 cups strawberries, hulled
2 cups, raspberries, picked over
2 tablespoons sugar, or to taste
1 to 2 tablespoons fresh lemon juice, or to taste
1 to 2 tablespoons framboise or Chambord, or to taste

For the blackberry mixture
2 1/2 cups blackberries, picked over
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 tablespoon framboise or Chambord

Lemon Almond Spongecake

1/4 cup apricot brandy
raspberries and blackberries for garnish plus additional raspberries as an accompaniment if desired

Preparation:

Make the apricot custard:
In a heavy saucepan scald the milk with the vanilla bean. In a metal bowl whisk together the egg yolks, the sugar, the cornstarch, sifted, and a pinch of salt. Add the milk mixture to the yolk mixture in a stream, whisking, and transfer the mixture to the pan. Boil the custard, whisking, for 1 minute, or until it is thick and smooth, strain it through a fine sieve into a bowl, and stir in the brandy. Chill the custard, its surfaced covered with plastic wrap, for at least 6 hours or overnight. Whisk in the crème fraîche, fold in the heavy cream, beaten to stiff peaks, and the apricots, and chill the apricot custard, covered.

Make the red berry mixture:
In a blender or food processor purée 2 cups of the strawberries, sliced, and 1 cup of the raspberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, force the purée through a fine sieve into a bowl, pressing hard on the solids, and stir in the remaining 2 cups strawberries and 1 cup raspberries, both crushed lightly.

Make the blackberry mixture:
In a blender or food processor purée 1 1/2 cups of the blackberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, transfer the purée to a bowl, and stir in the remaining 1 cup blackberries, crushed lightly.

Assemble the trifle:
Arrange one third of the cake on the bottom of a 3 1/2- to 4-quart trifle bowl, sprinkle it with one third of the brandy, and pour half the red berry mixture evenly over the cake. Spoon one third or the apricot custard evenly over the red berry layer, top it with half the remaining cake, and sprinkle the cake with half the remaining brandy. Pour the blackberry mixture evenly over the cake, spoon half the remaining custard over it, and top the custard with the remaining cake. Sprinkle the cake with the remaining brandy, pour the remaining red berry mixture evenly over it, and spoon the remaining custard evenly over the red berry layer, covering the red berry layer completely.

Chill the trifle, covered, for at least 12 hours or overnight, garnish it with the berries, and serves it with the additional raspberries.

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Today is National English Toffee Day!

2009-01-08T06:00:00.000-08:00

Today is National English Toffee Day! I love Heath English Toffee bars...and the Klondike Heath Milk Chocolate English Toffee Bars are really my only ice cream weakness.

(image from www.ghirardelli.com)

So, I am going to have to bake these amazing brownies with my kids to celebrate National English Toffee Day! Recipe is from www.Epicurious.com, I will be sure to share photos of these delicious delights!

Heath Bar Brownies
Bon Appétit September 2004

Yield: Makes about 18

A topping of chopped Heath bars gives these brownies a satisfying crunch.

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
3 1/2 ounces unsweetened chocolate, chopped

3/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 2/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup walnut pieces (about 4 ounces), toasted, cooled

5 1.4-ounce Heath English toffee candy bars, chopped

Preparation:

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Cool to lukewarm.

Whisk flour, salt, and baking soda in small bowl to blend. Using electric mixer, beat sugar, eggs, and vanilla in large bowl until thick and billowy, about 3 minutes. Beat in chocolate mixture, then flour mixture. Fold in walnuts. Transfer to pan.

Bake brownies until puffed and tester inserted into center comes out with a few moist crumbs attached, about 28 minutes. Sprinkle brownies evenly with chopped toffee bars. Cool in pan on rack. (Brownies can be made 1 day ahead. Cover; store at room temperature.) Cut into squares.

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Today is National Tempura Day!

2009-01-07T06:00:00.000-08:00

Today is National Tempura Day, and you will be sure to find me at my favorite sushi/tempura restaurant to celebrate this day in style! I love tempura, and also love the sushi rolls created with tempura shrimp and tempura veggies!

(image from www.theage.com.au, Photo: Steve Lunam)

For those brave enough to try tempura at home, here is a wonderful recipe from www.Epicurious.com!

Beer-Batter Tempura
Gourmet February 1997

Yield: Makes 2 servings

Ingredients:
3/4 cup beer (not dark)
3/4 cup cake flour (not self-rising)
3/4 teaspoon salt
6 large shrimp, shelled and, if desired, deveined
1 small sweet potato
vegetable oil for deep-drying
1 small red bell pepper, cut into 1/4-inch-thick rings
6 asparagus spears, trimmed

Accompaniment: soy sauce for dipping, if desired

Preparation:

In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking). Peel sweet potato and cut crosswise into 1/4-inch-thick slices.

In a 3-quart saucepan heat 2 inches oil to 375°F. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings, and asparagus spears in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt.

Serve tempura with soy sauce.

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Jet-Chef.com Member Spotlight: Mr. Cecil's California Ribs

2009-01-06T09:00:00.000-08:00

Being that January is officially National Meat Month, what better way to celebrate than with some mouth-watering barbeque?! Jet-Chef.com Member Mr. Cecil's California Ribs is just the place to get your fill of barbeque if you are in or traveling to the Southern California area! Mr. Cecil's California Ribs is located in West Los Angeles and Sherman Oaks, click on either listing for contact details!

Chef/Owner Jonathan Burrows opened the first Mr. Cecil’s in July, 2000. He is a film producer by (original) profession and began by producing theatre – Broadway and off-Broadway – in the mid-sixties. By the time he moved to Los Angeles in 1990, he had worked on eighteen major films, most of which you’ve heard of, with producing credits on two.

Barbeque crosses all ethnic, social and economic boundaries and there exist many regional barbeque styles in the United States: Memphis, Texas, Kansas City-style, bbq from the deep south, and elsewhere. Now, California has its’ own. Jonathan Burrows of MR. CECIL’S CALIFORNIA RIBS, an upscale Los Angeles ribs restaurant, has come up with a unique, California style of cooking. He takes western American barbeque, adds a slight Asian influence, then infuses California freshness and the highest quality ingredients (organic chicken, vegetables, etc) along with a menu that includes several kinds of fish and salads.

This all reflects California’s ethnic/social melting pot and its reputation for innovative, health conscious, creative cooking. Further, at Mr. Cecil’s the sauce is mostly important in its absence, or perhaps more accurately, in its purely secondary role. Jonathan says “I value the unadorned flavor of the meat and as we have nothing to hide the sauce is served strictly on the side”.

Whether you are planning a small casual party or a larger, more formal event, Mr. Cecil’s California Ribs can provide you with everything from simple delivery to full service catering including on site cooking, servers, tableware and equipment (chafing dishes, bbq grills, etc.). All of their regular menu items are available to you, or you may choose one of the catering packages which include our most popular menu items and are designed to fit most tastes and budgets. If you have special menu requests they will be happy to design a menu for you.

Contact Mr. Cecil's California Ribs today for your inflight catering needs, or for catered events or to visit one of Mr. Cecil's award-winning restauants!

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January is National Meat Month!

2009-01-06T06:00:00.001-08:00

January is National Meat Month! Carnivores of the world rejoice!

If you have been following the Jet-Chef blog, you will find that I often incorporate a recipe or two for readers to enjoy and to try at home to celebrate the variety of American Food and Drink Days and Months. This one is tough, however, as there are truly countless amazing recipes that incorporate meat and I was not even sure where to start.

(image from www.epicurious.com, photo by: Romulo Yanes)

Then...I found this recipe on www.Epicurious.com. This sounds delicious, soothing and warming. Being that January is also National Soup Month (stew counts, right?!) and National Bread Machine Baking Month (you could make some fantastic homemade bread to go with this stew)...well...I thought that this would be the ideal recipe to share with you! Enjoy!

Beef Stew with Potatoes and Carrots
Gourmet December 2008
by Maggie Ruggiero

Yield: Makes 12 servings
Active time: 1 1/4 hr
Total time: 4 1/2 hr

This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then they’re braised in a red-wine beef broth. Adding the potatoes and carrots toward the end of cooking keeps their character and color bright.

Ingredients:

For braised beef:
5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
3 tablespoons olive oil
3 carrots, quartered
3 celery ribs, quartered
2 medium onions, quartered
1 head garlic, halved crosswise
3 tablespoons tomato paste
1/3 cup balsamic vinegar
1 (750-ml) bottle dry red wine (about 3 3/4 cups)
2 Turkish bay leaves or 1 California
2 thyme sprigs
3 cups reduced-sodium beef broth
3 cups water

For potatoes and carrots:
2 1/2 pounds small white boiling potatoes
1 1/2 pounds carrots

Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid

Accompaniment: crusty bread

Preparation:

Braise beef:
Preheat oven to 350°F with rack in middle.

Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.

Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.

Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.

Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.

Add vinegar and cook, stirring, 2 minutes.

Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.

Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.

Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.

Cook potatoes and carrots:
While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).

Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

Cooks’ note:
Stew improves in flavor if made at least 1 day ahead. Chill (covered once cool) up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.
Please feel free to leave comments or let me know if you have any special recipes or resources that you would like to share with us during National Meat Month!

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Today is National Shortbread Day!

2009-01-06T06:00:00.000-08:00

Today is National Shortbread Day! According to the Vermont Shortbread Company, "some say that Queen Elizabeth was the first to popularize the partaking of shortbread and other sweet morsels with afternoon tea." Being that January is also Hot Tea Month, what a better combination than to create Shortbread Cookies to enjoy with your tea!

(image from www.rasamalaysia.com)

From www.Epicurious.com is a fantastic Shortbread Cookie Recipe, and another one that adds a bit of a spicy twist! Enjoy!

Butter Shortbread Cookies
Epicurious October 2003
By Ming Tsai
Simply Ming

Yield: Makes 4 logs 10 inches long by 1 1/4 inches in diameter

You can freeze the dough flavored or unflavored, in logs or not — for up to 2 weeks.

Ingredients:

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/3 cups sugar
2 teaspoons kosher salt
3 egg yolks
2 tablespoons vanilla extract
Interior scrapings of 1/2 split vanilla bean, preferably Tahitian
3 3/4 cups all-purpose flour

Preparation:

1. In the bowl of a mixer, combine butter, sugar and salt and cream on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.

2. Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Working on parchment or wax paper, form dough into 4 logs 10 inches long and 1 1/4 inches in diameter; wrap and chill.

3. Use each log to make a different cookie: classic shortbread , five-spice shortbread , double chocolate-ginger shortbread , and .

Cook's note:
You can freeze the dough flavored or unflavored, in logs or not — for up to 2 weeks.

Then using this Shortbread recipe, you can incorporate it into this recipe:

Five-Spice Shortbread
Epicurious December 2006
By Ming Tsai
Simply Ming

Yield: Makes 20 cookies

Editor's note: This recipe is from Ming Tsai's Simply Ming. This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough.

Ingredients:

2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground star anise
1/4 cup turbinado or other granulated sugar
1 chilled log of butter shortbread cookie dough

Preparation:

1. Preheat the oven to 325°F. In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar.

2. Cut the chilled log into twenty 1/2-inch rounds. Dip one cut surface of each round into the spice mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.

3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.

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Today is Bean Day!

2009-01-06T04:00:00.000-08:00

Today is Bean Day! I admit to a juvenile giggle or two here, as the first thing that come to mind are some childhood ditties about beans. But on a more serious and adult note, celebrating Bean Day is a fantastic way to make some wonderful comfort foods for January!

Being that January is also National Soup Month, I wanted to spotlight a recipe from www.Epicurious.com for one of my favorite bean soups to create...Black Bean Soup!

(image from www.epicurious.com, photo by: Scott Peterson)

Black Bean Soup with Chipotle Chiles
Bon Appétit March 2004

Yield: Makes 6 main-course servings

A dollop of yogurt adds a creamy richness and cuts the heat of the chiles.

Ingredients:

1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped canned chipotle chiles*
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper

1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

Preparation:

Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.

Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.

*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.

Test-kitchen tip:
Add richness to slow-cooker soups by using a mixture of half broth and half water instead of only water.

And, also from Epicurious, this sounds like a great (and healthier!) Bean Dip to enjoy:

(image from www.epicurious.com, photo by: Wyatt Counts)

Balsamic Bean Dip with Fresh Veggies

Bon Appétit February 2008
Amy Finley

Yield: Makes 4 servings

The chicken calls for oil-packed sun-dried tomatoes from a jar, and this dip cleverly makes use of some of that oil.

Ingredients:

1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar plus extra for drizzling
Oil from jar of sun-dried tomatoes
Assorted crudités
Pita bread, cut into wedges

Preparation:

Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.

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January is National Oatmeal Month!

2009-01-05T06:00:00.000-08:00

January is considered National Oatmeal Month, yet another perfect, warm, comfort food for the wintry days of January. I think oatmeal is an ideal breakfast and can be enjoyed with so many wonderful additions to "doctor it up" and create the perfect, individual taste for you!

(image from www.canadianfamily.ca)

And, from www.Epicurious.com, a recipe for Oatmeal cookies that sound absolutely divine!!

Diane's Six-Spice Oatmeal Raisin Cookies
Gourmet September 1997
by Diane Elizabeth Brown, Pacific Palisades, CA

Yield: Makes about 60 cookies

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon ground cumin
a pinch ground cloves
a pinch cayenne
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
3 cups old-fashioned or quick-cooking rolled oats
1 cup raisins

Preparation:

Preheat oven to 375°F.

Into a bowl sift together flour, spices, baking soda, and salt. In a large bowl with an electric mixer beat butter and sugars until light and fluffy and beat in egg and vanilla. Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff).

Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake in middle of oven until golden, 8 to 10 minutes. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.

Please feel free to leave comments or let me know if you have any special oatmeal recipes that you would like to share with during National Oatmeal Month!

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Today is National Whipped Cream Day!

2009-01-05T04:00:00.000-08:00

Today is National Whipped Cream Day! This is a day to be celebrated everywhere with kids squirting Whipped Cream right from the can into their mouths! WHOO HOO! And, well, I am sure that there are many other interesting ways to celebrate this day...

(image from www.about.com)

This recipe for Lemon Whipped Cream from www.Epicurious.com sounds really lovely and refreshing. I can just taste this as a fresh twist on strawberry shortcake or for dipping fresh fruit into!

Lemon Whipped Cream
Bon Appétit April 2006
Mary Cech

Yield: Makes about 1 1/2 cups

Ingredients:

1 cup chilled heavy whipping cream
2 tablespoons sugar
1 tablespoon finely grated lemon peel
2 teaspoon fresh lemon juice

Preparation:

Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.)

Or, even Espresso Whipped Cream, also from Epicurious! This sounds so wonderful to top a lovely coffee drink!

Espresso Whipped Cream
Bon Appétit June 1999

Yield: Makes about 2 cups

Ingredients:

1 cup chilled whipping cream
3 tablespoons golden brown sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder

Preparation:

Beat all ingredients in medium bowl to soft peaks. (Can be made 4 hours ahead; cover and chill.)

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Are you a caterer, personal chef or restaurant and want to be part of the Jet-Chef.com success? Log on to Jet-Chef.com and start your listing today with a FREE, NO OBLIGATION 6-month membership! Contact us via email at info@imaiusa.com or call us toll-free at 1-877-774-1255.

January is National Soup Month!

2009-01-04T04:00:00.001-08:00

January is National Soup Month! Of all comfort foods that help to warm you up on a cold, winter day or night, soup is my favorite. I also love to make soup as it is a fantastic way to deal with leftovers from the holidays, as well as "sneak" in some veggies for my kids!

In addition, I have already posted about how January is National Bread Machine Baking Month, so what better than to create a great meal of homemade soup AND bread!

I am going to be very selfish and highlight two of my favorite soups, French Onion and Tomato. Both of these wonderful recipes are from www.Epicurious.com, one of my favorite resources on the web for great recipes and other food info!

(image from www.Epicurious.com, photo by: Romulo Yanes)

French Onion Soup
Gourmet, December 2006

Yield: Makes 6 (light main course) servings
Active time: 45 min
Total time: 1 1/2 hr

This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture.

Ingredients:

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental
2 tablespoons finely grated Parmigiano-Reggiano

Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

Preparation:

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Cooks' note:
Soups and croûtes can be made 3 days ahead (but do not add croûtes and cheese to soup); cool completely, uncovered, then chill soup, covered, and keep croûtes in an airtight container at room temperature. Reheat soup before proceeding with recipe.

(image from www.Epicurious.com, photo by: Romulo Yanes)

Spicy Tomato Soup
Gourmet December 2004

Yield: Makes 4 servings
Active time: 20 min
Total time: 40 min

We prefer the taste of organic canned tomatoes in this particular recipe, as they tend to be sweeter. If using other canned tomatoes, you might want to add a bit more sugar to balance their acidity

Ingredients:

2 (28- to 32-oz) cans whole tomatoes in juice (preferably organic)
1 large onion, coarsely chopped (2 1/4 cups)
2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh jalapeño chile including seeds
2 teaspoons finely chopped peeled fresh ginger
3 tablespoons olive oil
1/2 teaspoon ground cumin
2 1/4 cups reduced-sodium chicken broth (18 fl oz)
1 tablespoon sugar, or to taste
2 teaspoons salt, or to taste

Preparation:

Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender.

Cook onion, garlic, chile, and ginger in oil in a 4- to 5-quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook, stirring, 1 minute. Stir in puréed tomatoes, broth, 1 tablespoon sugar, and 2 teaspoons salt and simmer, uncovered, stirring occasionally, 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.

Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.

Please feel free to leave comments or let me know if you have any special soup recipes or resources that you would like to share with during National Soup Tea Month!

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Today is National Spaghetti Day!

2009-01-04T04:00:00.000-08:00

Today is National Spaghetti Day, a day that many pasta lovers will certainly celebrate!Spaghetti is a great comfort food on chilly days or nights.

My favorite Spaghetti dish is simply old school Spaghetti and Meatballs! Here is a wonderful recipe from www.Epicurious.com:

(image from www.Epicurious.com, photo by: Romulo Yanes)

Spaghetti and Meatballs
Gourmet, January 2009
by Maggie Ruggiero

Yield: Makes 12 to 16 servings
Active time: 2 hr
Total time: 3 hr

A heaping platter of spaghetti and meatballs evokes a feeling of comfort—perfect for a family get-together. The stars of this dish are the meatballs, of course, and they don't disappoint—lots of garlic and Parmigiano-Reggiano give them a robust flavor that stands up to the hearty tomato sauce.

Ingredients:

For tomato sauce:
6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)
2 medium onions, chopped
1/2 cup extra-virgin olive oil
6 garlic cloves, finely chopped

For meatballs:
2 medium onions, finely chopped
1/4 cup extra-virgin olive oil
10 garlic cloves, finely chopped
3 cups torn day-old Italian bread
3 cups whole milk
6 large eggs
2 cups grated Parmigiano-Reggiano (1/4 pound)
1/3 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled
1 tablespoon grated lemon zest
1 1/2 pounds ground veal
1 1/2 pounds ground pork
1 1/2 pounds ground beef (not lean)
1 cup olive or vegetable oil

For pasta:
2 pounds dried spaghetti

Accompaniment: grated Parmigiano-Reggiano

Equipment: a 12-to 16-quart nonreactive heavy pot or 2 smaller nonreactive pots; a 6-to 8-quart pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches.

Preparation:

Make sauce:
Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice.

Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 teaspoon salt, and 1 teaspoon pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt.

Make meatballs while sauce simmers:
Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool.

Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk.

Stir together cooled onion mixture, bread, eggs, Parmesan, parsley, oregano, lemon zest, 51/2 teaspoon salt, and 1 1/2 teaspoon pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix).

Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans.

Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets.

Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.)

Prepare pasta:
Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 tablespoon salt for 6 qt water) until just al dente, draining and tossing each batch with some of sauce in a large serving dish.

Serve with meatballs, remaining sauce, and grated cheese.

Cooks' notes:
•Meatballs can be made and simmered in sauce 5 days ahead and chilled (covered once cool).
•Meatballs with sauce can be frozen in an airtight container or heavy-duty sealable bags up to 3 months.

And for the seafood lovers, here is a tasty recipe for Seafood and Spaghetti, also from Epicurious!

(image from www.Epicurious, photo by: Ditte Isager)

Seafood Spaghetti
Gourmet December 2007
Paul Richardson

Yield: Makes 6 servings
Active time: 1 1/4 hr
Total time: 1 1/4 hr (2 1/2 hr if not using a pressure cooker)

Espagueti Frutos del Mar

Hearty with shrimp, mussels, squid, and octopus, this flavor-packed pasta dish gets an extra boost from a bright basil purée drizzled on before serving. True, there's some effort involved in making it, but you can prepare the various elements in stages, and the drama and deliciousness of the result will more than compensate your efforts.

Ingredients:

For octopus
2 pound cleaned frozen octopus, thawed and rinsed
2 cups water
1 Turkish or 1/2 California bay leaf

For tomato sauce
1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and coarsely chopped
2 tablespoons chopped basil
2 tablespoons extra-virgin olive oil

For basil purée
3/4 cup packed basil leaves
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter, softened

For seafood and pasta
1 pound spaghetti
6 garlic cloves
1/3 cup extra-virgin olive oil
1 pound large shrimp in shell, peeled, leaving tail fan attached, and deveined
3/4 pound cultivated mussels, rinsed
3/4 pound baby squid, cleaned, bodies cut into 1/4-inch rounds, and tentacles left whole

Equipment: a pressure cooker

Preparation:

Cook octopus:
Put octopus in pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid. Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.

Make tomato sauce:
Simmer tomatoes with their juice, basil, and oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.

Make basil purée:
Purée basil, oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.

Cook pasta and seafood:
Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

Meanwhile, purée garlic and oil in cleaned blender until smooth. Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add oil mixture, then immediately add octopus, shrimp, and mussels and sauté, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes. Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.

Drain pasta and return to pot. Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil purée.

Cook's notes:
· If you do not have a pressure cooker, octopus can be simmered in a 4-quart pot with bay leaf, 1/2 teaspoon salt, and 4 cups water, covered, turning occasionally, until tender, 1 to 1 1/2 hours.
· Octopus can be cooked 1 day ahead and chilled, uncovered, until cool, then covered.
· Tomato sauce can be made 1 day ahead and chilled, covered.

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Happy New Year from Jet-Chef.com!

2009-01-03T19:44:00.001-08:00

I want to thank everyone who has helped to make the Jet-Chef.com directory a huge success in 2008! The Jet-Chef.com find-it-fast directory has quickly grown from a simple inflight catering directory for the private jet charter industry to a diverse directory for a variety of travelers! On our directory, we now feature caterers, private chefs, florists, restaurants and other service providers from around the U.S., Canada and beyond!

To thank everyone for their support, we want to extend FREE 6-month Basic Memberships to caterers, private chefs, restaurants and other service providers who want to advertise their businesses to the private jet charter industry, travel agents and other travel industry insiders! Log on today to Jet-Chef.com and start your listing with absolutely no obligation! In a challenging economy, it is vital for small businesses to explore new business niches and continue to advertise and market. Come and explore the private jet charter industry as a potentially lucrative niche for your business at NO CHARGE!

January is National Hot Tea Month

2009-01-03T11:27:00.000-08:00

January is National Hot Tea Month! With so many of us crafting (and now implementing!) New Year's Resolutions to get healthier and even lose weight, Hot Tea can be a great way to kick start those goals!

From an earlier blog post (click HERE to read the entire post), I put a spotlight on how wonderful green tea can be for your health, heart health and even fitness and weight loss goals!

I have found that one of my favorite resources for tea is Adagio Teas. You can find an amazing variety of teas, and even purchase different "sets" of teas to experiment with different flavors. Click on the image below to discover such a variety in one of Adagio's Tea Chests.

Adagio also offers a fantastic "Introduction to Gourmet Tea" set for $19! A small investment with long-term health benefits!

Adagio also has amazing accessories to enhance your tea experience. Click on any of these images to find the perfect accessory to further enjoy National Hot Tea Month!

I hope that you find Adagio to be as wonderful as a tea resource as I do! They carry so many interesting and hard-to-find teas, they are sure to have something perfect for you. And, don't forget, tea makes a fantastic gift for birthdays or any gift-giving opportunity!

Please feel free to leave comments or let me know if you have any special hot tea recipes or resources that you would like to share with during National Hot Tea Month!

Visit Jet-Chef.com to find a caterer, personal chef or restaurant for your special meal or occasion!

Are you a caterer, personal chef or restaurant and want to be part of the Jet-Chef.com success? Log on to Jet-Chef.com and start your listing today with a FREE, NO OBLIGATION 6-month membership! Contact us via email at info@imaiusa.com or call us toll-free at 1-877-774-1255.

Today is National Chocolate-Filled Cherry Day!

2009-01-03T10:48:00.000-08:00

Today is National Chocolate-Filled Cherry Day! And, I admit to some confusion. I searched high and low for a "Chocolate-Filled Cherry" with no success. Now, on the other hand, one of my favorite treats kept taunting me: Chocolate Covered Cherries!

(image from www.sanderscandy.com)

On CooksRecipes.com, I found this fantastic recipe for Chocolate Covered Liqueur Cherries. Make these for your next gathering and see how long these could last!

(image from www.laurelvfinechocolates.com)

Chocolate Covered Liqueur Cherries

At least 2 months in advance:

1 (16-ounce) jar plus 1 (10-ounce) jar maraschino cherries with stems
Brandy, rum or desired flavored liqueur
Drain liquid from cherries and cover cherries with brandy, rum or as desired. Store in refrigerator for two months or longer. There is no "shelf-life", these last forever.

To Make Chocolate Covered Cherries:

3 tablespoons butter, softened
3 tablespoons light corn syrup
1/4 teaspoon salt
2 cups sifted powdered sugar
1 (12-ounce) package semisweet chocolate morsels or preferred chocolate
1 tablespoon vegetable shortening

Drain about 50 cherries; pat cherries dry on absorbent paper towels and set aside. Reserve remaining cherries for other uses.
Combine butter, syrup and salt, stirring well. Stir in powdered sugar and knead in bowl until smooth.
Shape 1/2 teaspoon fondant mixture around each cherry. Place on a waxed paper-lined baking sheet; chill about 2 hours or until firm.
Melt chocolate and shortening in top of a double boiler over simmering water. Dip each cherry by the stem into chocolate. Place on a waxed paper-lined baking sheet; chill until firm. Store in an airtight container in the refrigerator.

Makes about 50 confections.

And for a different spin on the Chocolate Filled (Chocolate Covered) Cherry concept from Epicurious:

(image from www.epicurious.com, photo by: Noel Barnhurst)

Molten Chocolate Cakes with Cherries
Bon Appétit, February 2001

Yield: Makes 2 servings
Try any leftover sauce on ice cream.

Ingredients:

1 16-ounce bag frozen pitted dark sweet cherries, halved, thawed, undrained
3/4 cup sugar
1/4 cup kirsch (clear cherry brandy) or regular brandy
1/4 teaspoon ground cinnamon

2 tablespoons unsweetened cocoa powder
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2 large egg yolks
1 large egg
2 teaspoons all purpose flour

Powdered sugar
Fresh mint

Preparation:

Combine cherries with juices, 1/2 cup sugar, kirsch, and cinnamon in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer until sauce thickens and is slightly reduced, about 10 minutes. Using slotted spoon, remove 1/4 cup cherries from sauce; drain well. Transfer to work surface and chop coarsely; reserve chopped cherries for cakes. Set aside cherry sauce.

Butter two 3/4-cup ramekins or custard cups. Whisk cocoa and remaining 1/4 cup sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. Fold in reserved 1/4 cup chopped cherries. Divide batter between prepared ramekins. (Sauce and cake batter can be made 1 day ahead. Cover separately; chill.)

Preheat oven to 350°F. Bake cakes uncovered until edges are set but center is still shiny and tester inserted into center comes out with some wet batter attached, about 22 minutes.

Warm sauce over low heat. Cut around cakes to loosen; turn out onto plates. Spoon sauce alongside. Sift powdered sugar over; garnish with mint.

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Jet-Chef Member Spotlight: Flourish

2009-01-02T12:00:00.001-08:00

Are planning on visiting the Montrose, Telluride and/or Aspen, Colorado areas for some fantastic skiing (and the amazing apres ski scene, of course!)? Do you have a vacation home in the area? Or, are you someone who lives in those areas year-around? Flourish is the perfect Personal Chef Service for your cuisine needs!

(image from www.skimall.net/skitelluride)

Flourish, founded by Chef Sarah Mandell, is committed to using fresh, organic whole foods, to creating balanced delicious meals loaded with nutritional value and full of flavor. Whether you're too busy to spend valuable time in the kitchen preparing quality meals, or you just want to try something new, Flourish personal chef services are perfect for you.

Menus are based on your specific tastes and preferences. Chef Sarah will do all the shopping, and prepare your meals for the week. You come home, or back to your vacation home after a day of skiing to the wonderful smells of home-cooked food. Various weekly meal plans available to accommodate your needs and budget.

Whether you are planning a dinner party or intimate meal for two, Chef Sarah offers top level personalized chef services. Renting a vacation home? Chef Sarah can prepare your daily meals or an elegant dinner menu. Perfect for holiday celebrations. Let Sarah do all the cooking!

Chef Sarah Mandell

Chef Sarah Mandell has been providing personal chef services in Montrose and Telluride since Januray 2007. She has catered dinner parties for large and small groups, as well as preparing daily meals for both residents and those vacationing in the area. Chef Sarah teaches both group and individual cooking classes. Her background and experience allow her to cater to the most discerning tastes. Her versatile menus satisfy both the avid meat eaters and the vegan and vegetarian crowd and everyone in between.

Prior to moving to Colorado, Chef Sarah worked as a personal chef for three in Los Angeles, California while also conducting one-on-one classes and coaching clients who had particular health goals, including overall diet/lifestyle changes.

Chef Sarah Mandell with one of her delicious culinary creations!

Chef Sarah attended the School of Natural Cookery in Boulder, Colorado, where she completed the intensive professional course including personal chef training. In addition, she worked with one of LA's top raw living foods chefs, Matt Amsden of RawVolution. Chef Sarah also trained at San Francisco's premier gourmet vegan restaurant, Millennium. As a result of her experience and continual study, she incorporates elements of macrobiotic philosophies and ingredients, raw living cuisine and a variety of ethnic flavors and styles to create balanced, highly nutritional meals.

Although Chef Sarah has vast experience with vegetarian, vegan and raw living cuisine, she is also well-versed in a variety of foods including meat, poultry, dairy, fish and seafood, all of which are worked into her menu selections.

Contact Chef Sarah of Flourish today for your Personal Chef, Catering and Cooking Class needs!

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January is National Egg Month

2009-01-02T11:42:00.001-08:00

January is National Egg Month, and I really love eggs. There is a lot of versatility in cooking eggs and being the breakfast/brunch lover that I am, this is certainly a great month for me to explore more recipes and ways to prepare eggs! I often have hard boiled eggs in my fridge for snacks, and most weekends we have big, hearty breakfasts that include eggs made in a variety of ways.

(image from www.riverglenfarm.ca)

One preparation method that I want to try to perfect is poaching eggs. I love a good corned beef hash (and I make a great vegetarian version as well!) and there is nothing quite like that perfect poached egg on top. Here is a clip from YouTube where Gordon Ramsey shows his technique for creating poached eggs (and, of course, makes it look so very easy!):

This recipe from Epicurious combines many of my food loves: eggs, chorizo and salsa. This sounds like an amazing addition to my next brunch!

Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa
Bon Appétit, March 1999

Yield: Serves 6

The Masa Harina adds a pleasant flavor to the light and fluffy pancakes.

Ingredients:

3/4 cup Masa Harina (corn tortilla mix)*

1 pound pork chorizo sausage, casings removed

1/2 cup all purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk
14 large eggs
4 tablespoons (about) corn oil

Chipotle Ranchera Salsa
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup crumbled queso añejo or shredded Monterey Jack cheese

*Available at Latin American markets and many supermarkets.

Preparation:

Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until fragrant and golden, stirring often, about 15 minutes. Cool Masa Harina. Reduce oven temperature to 250°F.

Cook chorizo in heavy large skillet over medium heat until brown, breaking up with back of fork, about 10 minutes. Using slotted spoon, transfer chorizo to paper-towel-lined plate to drain. Transfer sausage to oven.

Sift Masa Harina, flour and next 5 ingredients into large bowl. Whisk buttermilk, 2 eggs and 3 tablespoons oil in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk just until blended (batter will be thick).

Lightly coat griddle with oil. Heat over medium heat. Working in batches, spoon scant 1/2 cup batter onto griddle. Using spoon, spread batter to make 4-inch-diameter pancake. Cook until bottom is golden, about 4 minutes. Turn and cook until second side is golden, about 3 minutes. Transfer to baking sheet; place in oven. Repeat to make 6 pancakes total, brushing griddle with oil as needed.

Meanwhile, bring large skillet of salted water to simmer. Working in batches, crack 12 eggs into skillet. Simmer until eggs are softly poached, about 3 minutes. Remove eggs from water; drain.

Divide pancakes among plates. Sprinkle chorizo around pancakes. Top each pancake with 2 eggs. Spoon salsa over eggs. Top with cilantro, onions and cheese.

Please feel free to leave comments or let me know if you have any special egg recipes that you would like to share with during National Egg Month!

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Today is National Cream Puff Day!

2009-01-02T09:40:00.000-08:00

Today is National Cream Puff Day, not exactly the best way for me to start off one of my New Year's Resolutions to lose a few pounds! However, I figure that one cannot hurt, right?!

(image from huggingthecoast.com)

I found these two recipes from one of my favorite websites, Epicurious, and am now rethinking the whole "one cannot hurt"...maybe TWO cannot hurt! Enjoy!

(image from www.Epicurious.com, photo by: Deborah Jones)

Cream Puffs with Vanilla Ice Cream and Chocolate Sauce
Epicurious, October 2004
by Thomas Keller

Yield: Makes 4 servings

Profiteroles: I've been eating chocolate éclairs all my life, which is why pâte à choux–based desserts take me back to my childhood. Cream and chocolate are ideal accompaniments, whether in a cream-filled éclair or, as in these profiteroles, in the form of ice cream and warm chocolate sauce.

This recipe makes enough batter for about four dozen profiteroles (it is not one that can be cut down easily); pipe the extra onto a Silpat or parchment-lined baking sheet and freeze. Bake frozen profiteroles directly from the freezer, extending the cooking time at 350°F as necessary. Eat them the day they are baked.

Ingredients:

1 cup water
5 1/3 tablespoons (about 3 ounces) unsalted butter
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon kosher salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups Chocolate Sauce
1 1/2 cups Vanilla Ice Cream

Preparation:

Preheat the oven to 450°F.

Line one baking sheet with a Silpat and a second one with parchment paper (or line both sheets with parchment if you don't have a Silpat). Set up a heavy-duty mixer with the paddle attachment.

Combine the water, butter, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still damp.

Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and there will be the nutty aroma of cooked flour.

Immediately transfer the dough to the mixer bowl and mix for a few seconds to release some of the heat from the dough. With the mixer on medium speed, add 4 eggs, one at a time, beating until each egg is completely incorporated before adding the next one; scrape down the sides of the bowl as necessary. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should fall off the spatula very slowly; if it doesn't move at all or is very dry and falls off in one clump, beat in the additional egg.

Place the dough in a pastry bag fitted with a 1/2-inch plain tip. Pipe 15 disks (this will give you 3 extras for testing) about 1 1/2 inches across and just under 1/2 inch thick on the Silpat-lined baking sheet, leaving about 1 1/2 inches between them, as they will expand when baked. Pipe the remainder on the other sheet. (You will have about 4 dozen in all.) Bake the 15 puffs for the recipe and freeze the ones on the second baking sheet until firm, then transfer to a freezer container and freeze for another time.

Bake the puffs for 10 minutes, turn the sheet around, turn the oven down to 350°F, and bake 15 minutes more. Remove one puff and break it open: It should be hollow inside and not gooey or eggy; if it is still moist, return it to the oven and check in 5 minutes. Cool the puffs completely on the baking sheet. Store in an airtight container until serving time.

To serve:
Preheat the oven to 300°F.

Warm the chocolate sauce in a double boiler or a microwave. Warm the profiteroles on a baking sheet in the oven.

Split each profiterole in half and arrange 3 on each plate. Place a small scoop of ice cream in the bottom half of each profiterole and top with the lid. Spoon the sauce over.

(image from www.epicurious.com, photo by: Mark Thomas)

Mango-Filled Cream Puffs with Spiced Mango-Mojito Sauce
Bon Appétit, May 2006
Allen Susser

Yield: Makes 8 servings

Ingredients:

Puffs
1 cup whole milk
1/2 cup (1 stick) unsalted butter, diced
1/4 teaspoon salt
3/4 cup all purpose flour
4 large eggs
2 large egg yolks

Filling
2 cups 1/3-inch cubes peeled pitted mango (from about 4 large; see Test-Kitchen Tip below for details)
1 cup chilled sour cream
1 cup chilled whipping cream
1 cup powdered sugar, divided

Spiced Mango-Mojito Sauce (recipe follows below!)

Preparation of Mango Filled Cream Puffs:

For puffs:
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.

Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips.

Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)

For filling:
Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.

Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.

Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.

Ingredients for Spiced Mango-Mojito Sauce:

2 large mangoes, peeled, pitted, diced
6 tablespoons plain whole-milk yogurt
4 tablespoons (or more) sugar
3 tablespoons spiced rum
1 tablespoon fresh Key lime juice
1 1/2 teaspoons (packed) finely chopped fresh mint

Preparation of Spiced Mango-Mojito Sauce:

Purée mangoes in blender or processor until smooth. Transfer 1 1/2 cups purée to medium bowl (reserve remaining purée for another use). Mix yogurt, 4 tablespoons sugar, spiced rum, fresh lime juice, and chopped mint into purée. Sweeten sauce to taste with more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

Test-Kitchen Tip:
To cut a mango, stand it on one long side. Slice off the "cheek" on each side, as close to the pit as possible. Cut crosshatch pattern in each cheek (but do not cut through skin). Turn inside out so flesh pops up, then cut off cubes with knife. Cut off remaining fruit from the pit, then peel and dice.

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January is National Bread Machine Baking Month

2009-01-01T10:30:00.000-08:00

January is National Bread Machine Baking Month. What a perfect combination: cold, wintry days and warm, crusty homemade bread! January is a great month for comfort foods like stews, soups, chilis...and homemade bread is a perfect way to savor warming comfort foods!

I have a bread machine, but must confess that it is currently a bit dusty. However, I have found online many amazing recipes so that machine is coming out of the pantry and will be put into some serious action! Please feel free to leave comments or let me know if you have any special bread machine recipes that you would like to share with during National Bread Machine Baking Month!

Here is a super yummy breakfast treat from allrecipes that will be made so much easier with the help of a bread machine!

(image from http://allrecipes.com, photo by: PinkPenguinStar)

Clone of a Cinnabon
Submitted by: Marsha Fernandez

"You have got to try these. The first time I made them, I thought of how much money I could save by making my own!"

12 Servings

INGREDIENTS:

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Add to Recipe Box

DIRECTIONS:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

(image from www.chef-chuck.com)
Here is a bread recipe that sounds wonderfully aromatic!

Rosemary Herb Bread
Submitted by: Leigh Serth

"This bread has great rosemary flavor. This one will become your favorite."

INGREDIENTS:

2/3 cup milk
2 eggs
3 cups bread flour
1 1/2 teaspoons salt
2 1/2 tablespoons white sugar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon dried marjoram
1 1/2 tablespoons margarine
2 teaspoons active dry yeast

DIRECTIONS:

Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.

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Are you a caterer, personal chef or restaurant and want to be part of the Jet-Chef.com success? Log on to Jet-Chef.com and start your listing today with a FREE, NO OBLIGATION 6-month membership! Contact us via email at info@imaiusa.com or call us toll-free at 1-877-774-1255.

Today is Bloody Mary Day!

2009-01-01T09:10:00.001-08:00

Happy New Year! Today is Bloody Mary Day, and what an appropriate way to kick off the New Year!

image from www.howstuffworks.com)

To assist you with finding the perfect Bloody Mary recipe for this special day, I found a Bloody Mary recipe treasure trove at www.drinksmix.net! I have featured a recipe that sounds like a real eye-opener, as I tend to like mine on the spicy side (and with Ketel One, thank you!)!

Wasabi Bloody Mary

1/2 fresh Lime Juice
4 1/2 tsp Wasabi
6 cups low-salt V8 Juice
3 tbsp Worcestershire Sauce
1 1/4 tsp Hot Pepper Sauce
3/4 tsp Salt
1 1/2 cups Vodka

Combine lime juice and wasabi with a whisk, until wasabi dissolves. Pour into a pitcher, and add veggie juice, worcestershire sauce, pepper sauce and salt. Chill.
tir in vodka and serve over ice, with a stalk of celery or pickled asparagus.
Serves 8.

If you are not one for cocktails, here is a version from www.Epicurious.com that is a "bloody" good twist on the traditional shrimp cocktail!

(image from www.epicurious.com, photo by: Roland Bello)

Bloody Mary Shrimp
Gourmet, December 2007
Shelley Wiseman

Yield: Makes about 50 hors d'oeuvres
Active time: 35 min
Total time: 1 hr

Shrimp cocktail meets everyone's favorite Sunday-morning drink. In other words, this is a vodka-infused shrimp cocktail in a spoon.

Ingredients:

For shrimp
1 pound medium shrimp in shell, peeled and deveined
1 1/2 cups thinly sliced celery (3 to 4 ribs)
1 cup thinly sliced scallions (about 6)

For sauce
1/2 cup ketchup
1/4 cup vodka (preferably Absolut Peppar)
1/4 cup fresh lemon juice
2 tablespoons bottled horseradish (not drained), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco

Equipment: Chinese soupspoons
Garnish: diced avocado (optional)

Preparation:

Prepare shrimp:
Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.

Make sauce:
Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.

Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter.

Cooks' notes:
· Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Bring to room temperature, about 30 minutes, before tossing with sauce. · Sauce can be made 1 day ahead and chilled, covered.

And, as always, enjoy in moderation, and have a designated driver anytime you enjoy
a cocktail or two!

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Are you a caterer, personal chef or restaurant and want to be part of the Jet-Chef.com success? Log on to Jet-Chef.com and start your listing today with a FREE, NO OBLIGATION 6-month membership! Contact us via email at info@imaiusa.com or call us toll-free at 1-877-774-1255.