Jet Chef: epicurious

Showing posts with label epicurious. Show all posts

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.

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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.

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.

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.

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.

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.

Tuesday, January 27, 2009

National Chocolate Cake Day

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.

Wednesday, January 21, 2009

Today is New England Clam Chowder Day!

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.)

Monday, January 19, 2009

Today is National Popcorn Day!

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.

Thursday, January 15, 2009

Today is Strawberry Ice Cream Day!

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.)

Tuesday, January 6, 2009

Today is National Shortbread Day!

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.

Friday, January 2, 2009

Today is National Cream Puff Day!

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.

Saturday, December 20, 2008

Today is National Fried Shrimp Day!

Today is National Fried Shrimp Day! I have died and gone to heaven, it is official! One of my favorite things to do in the world is walk the beach in San Clemente to Fisherman's, get an ice cold beer, a basket of popcorn shrimp and enjoy the waves and amazing view up the coast.

(image from www.omahasteaks.com)

Being that winter is upon us here in So Cal, and it would be an awfully chilly adventure to do that today when it is a forecasted high of like 50 degrees, I searched for some other yummy options! Here are a few from www.Epicurious.com! The Mangalore Fried Shrimp sounds deliciously spicy, the Shrimp Tempura Cocktail a tasty spin on the Shrimp Cocktail for holiday parties!

(image from www.calendarlive.com)

Mangalore Fried Shrimp
Epicurious 2004
By Suvir Saran and Stephanie Lyness
Indian Home Cooking

Yield: Makes 4 servings

Jhinga Mangaloree:
This dish is from the southern Indian coastal state of Karnataka, where seafood is an important part of the diet. The shrimp has extraordinary flavor. I sometimes vary the recipe by adding 1 1/2 tablespoons unsweetened shredded coconut along with the mustard seeds, or 2 to 6 chopped small fresh green chiles with the scallion. Serve with green chutney or lemon wedges, lemon rice, and a raita.

Ingredients:

1 pound medium shrimp, peeled and deveined
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon mustard powder
2 teaspoons fresh lemon juice
4 teaspoons canola oil
1/2 teaspoon cumin seeds or black mustard seeds
6 fresh or 10 frozen curry leaves, torn into pieces (optional)
3 tablespoons finely chopped scallion
Salt to taste

Preparation:

Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, mustard powder, and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes.

When the shrimp have marinated, combine the oil, cumin or mustard seeds, and curry leaves, if using, in a large wok, frying pan, or kadai over medium-high heat. Cover, if using mustard seeds (the seeds splatter and pop), and cook until the cumin darkens and/or you hear the mustard seeds crackle, 1 to 2 minutes.

Add the shrimp and cook, stirring, 30 seconds, stirring often.

Add the chopped scallion and cook, stirring, until the shrimp turn pink all over, about 1 minute. Sprinkle with salt and serve hot.

(image from www.nakatorestaurant.com)

Shrimp Tempura Cocktail
Bon Appétit September 2003
by chef Ming Tsai

Yield: Makes 8 appetizer servings

Janet and Travis Kuhl of Cranford, New Jersey, writes: "We recently went to chef Ming Tsai's Blue Ginger restaurant in Wellesley, Massachusetts. Our entire meal was top-notch, but the shrimp cocktail was our favorite."
Poured carefully side by side into a cocktail glass, tomato puree and avocado puree make a colorful dip for the lightly battered and quickly deep-fried shrimp.

Ingredients:

Tomato-chipotle puree
2 tablespoons olive oil
1 onion, chopped
2 large tomatoes, coarsely chopped
3 garlic cloves, minced
1 teaspoon minced canned chipotle chiles*

Avocado puree
2 large ripe avocados, peeled, pitted
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
1/4 cup minced shallots
2 tablespoons minced jalapeño chiles

Shrimp tempura
Vegetable oil (for deep-frying)

2 cups rice flour**
2 cups club soda
24 uncooked large shrimp, peeled, deveined, tail shells left intact

4 cups thinly sliced romaine lettuce

Preparation:

For tomato-chipotle puree:
Heat oil in large skillet over medium-high heat. Add onion; sauté until very brown, about 6 minutes. Add tomatoes, garlic, and chipotle chiles. Cook 1 minute. Transfer mixture to blender; puree until smooth. Season with salt and pepper. Transfer puree to bowl. Cover and chill until cold.

For avocado puree:
Combine all ingredients in processor; puree until smooth. Season to taste with salt and pepper. Transfer puree to bowl. Press plastic wrap onto surface of puree; chill at least 20 minutes and up to 3 hours.

For shrimp tempura:
Add enough vegetable oil to heavy large pot to reach depth of 3 1/2 inches. Heat over medium-high heat to 375°F.

Whisk rice flour and club soda in large bowl to blend. Working in batches, dip shrimp into batter and fry until golden brown, about 3 minutes. Using slotted spoon, transfer shrimp to paper towels.

Divide romaine among 8 stemmed cocktail glasses. Simultaneously pour 1/4 cup tomato puree and 1/4 cup avocado puree over romaine in each glass, letting purees meet in center. Hang 3 shrimp over rim of each glass.

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

**Rice flour is available at specialty and natural foods stores.

(image from www.seapak.com)

Visit Jet-Chef.com to find a caterer, personal chef or restaurant that will delight you with fried shrimp and other fried seafood specialties 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 for as little as $29.00/6 month membership! Contact us via email at info@imaiusa.com or call us toll-free at 1-877-774-1255.

Friday, December 19, 2008

Today is National Hard Candy Day!

Today is National Hard Candy Day, and I am currently celebrating with a yummy, sticky candy cane! I love hard candy, and there are so many great varieties in the stores at this time of the year...I really love the "old school" kinds of hard candy.

(image from www.www.springhillapts.com)

I would love to make hard candy myself, and found this great video on how hard candy is made:

I guess will let the experts create hard candy so I can make these lovely, peppermint-y sweet and icy creations! This recipe was found on www.Epicurious.com.

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

Chocolate and Peppermint Candy Ice Cream Sandwiches
Gourmet December 2006

Ingredients:

1 pint superpremium vanilla ice cream, softened slightly
1/4 teaspoon pure peppermint extract
1 cup finely crushed peppermint hard candies (1/4 lb)
16 chocolate wafers such as Nabisco Famous

Special equipment: a 1/4-cup ice cream scoop

Preparation:

Stir together ice cream (reserve pint container), extract, and 1/2 cup crushed candy in a bowl until combined.

Transfer mixture to pint container and freeze until just firm enough to scoop, about 1 hour.

Working very quickly, scoop ice cream onto flat sides of 8 wafers (1 scoop per wafer), then top with remaining 8 wafers, flat sides down. Wrap each sandwich individually with plastic wrap and freeze until firm, about 1 hour. Unwrap sandwiches and roll edges in remaining 1/2 cup crushed candy. Rewrap and freeze until firm, about 1 hour.

Cooks' note:
Ice cream sandwiches keep 3 days.

Visit Jet-Chef.com to find a caterer, personal chef or restaurant that will incorporate hard candy into 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 for as little as $29.00/6 month membership! Contact us via email at info@imaiusa.com or call us toll-free at 1-877-774-1255.

Wednesday, December 17, 2008

Today is...National Maple Syrup Day!

Today is National Maple Syrup Day, so this is a great excuse to celebrate by eating breakfast all day long! We have already celebrated with chocolate chip waffles, but I must confess that the maple syrup we used was, well...not really true maple syrup.

(image from www.cache.consumerist.com)

One great (and super easy!) option is to find a great maple syrup resource like Stonewall Kitchen, which offers the Barefoot Contessa Pantry line. You will be sure to find wonderful maple syrup for your breakfast (and lunch, and dinner!) enjoyment. I love real maple syrup, and find myself drizzling it on all kinds of foods, including baked sweet potatoes, roasted veggies, and more! Click on the image below for more info, or to start shopping now!

And, oh my, I came across this recipe from www.Epicurious.com that looks decadent and delicious...and looks a lot like tonight's dinner!

(image from www.Epicurious.com, photo by: Lisa Hubbard)

Buttermilk Pancakes with Maple Syrup Apples

Yield: Makes 4 servings

Note: These delicious pancakes are light and moist; the texture is a cross between a crepe and a pancake. Avoid over mixing the batter (it's okay if there are lumps) to ensure that the pancakes will be airy.

Ingredients:

Maple Syrup Apples:

2 tablespoons (1/4 stick) unsalted butter
3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch-thick slices
1 tablespoon plus 1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon

Pancakes:

1 cup all purpose flour
2 tablespoons yellow cornmeal
2 tablespoons (packed) golden brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup plain whole-milk yogurt
1 large egg
1 1/2 tablespoons unsalted butter, melted

Additional unsalted butter

Additional pure maple syrup

Preparation:

For maple syrup apples:

Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.

For pancakes:

Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.

Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.

Spoon apples over pancakes. Serve, passing additional maple syrup.

Visit Jet-Chef.com to find a caterer, personal chef or restaurant that features yummy maple syrup recipes of all kinds 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 for as little as $29.00/6 month membership! Contact us via email at info@imaiusa.com or call us toll-free at 1-877-774-1255.