Jet Chef: 2009

Monday, March 2, 2009

Today is Banana Creme Pie Day!

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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Saturday, February 28, 2009

Today is National Chocolate Souffle Day!

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.

Friday, February 27, 2009

Today is National Kahlua Day!

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.

Today is National Strawberry Day!

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.

Thursday, February 26, 2009

Today is National Pistachio Day (again)!

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.

Wednesday, February 25, 2009

Today is National Clam Chowder Day

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.

Tuesday, February 24, 2009

Today is National Tortilla Chip Day!

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.

Monday, February 23, 2009

Today is National Banana Bread Day!

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.

Sunday, February 22, 2009

Today is National Cherry Pie Day!

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.

Saturday, February 21, 2009

Today is National Sticky Bun Day!

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.

Friday, February 20, 2009

Today is National Margarita Day!

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!

Thursday, February 19, 2009

Today is National Chocolate Mint Day!

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.)

Wednesday, February 18, 2009

Today is Drink Wine Day!

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

Today is Crab-Stuffed Flounder Day!

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.

Tuesday, February 17, 2009

Today is National Indian Pudding Day!

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.

Monday, February 16, 2009

Today is Almond Day!

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.

Sunday, February 15, 2009

Today is National Gumdrop Day!

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.

Saturday, February 14, 2009

Today is National Creme-Filled Chocolates Day!

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!

Friday, February 13, 2009

Today is National Tortellini Day!

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.

Monday, February 9, 2009

Today is National Bagels and Lox Day!

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.

Sunday, February 8, 2009

Today is Molasses Bar Day!

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.

Saturday, February 7, 2009

Today is National Fettucini Alfredo Day!

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.