Jet Chef

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.

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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.

Friday, February 6, 2009

Today is Nutella Day!

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

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

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

Chocolate Pizza
Bon Appétit March 2007
by Giada De Laurentiis

Yield: Makes 6 servings

For the true pizza lover: a dessert version.

Ingredients:

Pizza dough

Ingredients for Pizza Dough:

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

Preparation of Pizza Dough:

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

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

Pizza Toppings:

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

Preparation for Chocolate Pizza:

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

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