tag:blogger.com,1999:blog-37951753980686323032024-03-13T14:21:30.386-07:00Jamie's Green KitchenJamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-3795175398068632303.post-26566693753504604732010-07-20T17:38:00.000-07:002010-07-20T18:02:10.419-07:00Parmesan Crusted Tilapia with Tomato-Basil Cream Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3p-zZ_HJHAfkFdG40sAQAcVt9pta75orhdcCqgz1mSI_CeWnnPM_1rt4jjMz8_nWXzUdxG19QFhXrEI5NA_wpTfzzN_vkIcF6WvDsCLdd4wokarwOGkTVas32DW0Hg4CJiSL7NiWV5hG/s1600/002.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496153313594273362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3p-zZ_HJHAfkFdG40sAQAcVt9pta75orhdcCqgz1mSI_CeWnnPM_1rt4jjMz8_nWXzUdxG19QFhXrEI5NA_wpTfzzN_vkIcF6WvDsCLdd4wokarwOGkTVas32DW0Hg4CJiSL7NiWV5hG/s400/002.JPG" /></a><br />After reading Michael <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Pollan's</span> book <a href="http://www.amazon.com/Food-Rules-Eaters-Michael-Pollan/dp/014311638X/ref=sr_1_1?ie=UTF8&s=books&qid=1279673120&sr=8-1">Food Rules</a>, I've been trying to live by a few of the rules that he lists to live a healthier lifestyle. The basic story of the book is to "eat food, mostly plants, not too much." My main focus has been on the first point which is "eat food" - seems easy, right? Well what he really means is eat real food, not processed crap. I've tried to cut out foods that my ten year old cousin couldn't read, or that my great grandma wouldn't recognize as food. That cuts out my favorite dental school snack - <span id="SPELLING_ERROR_1" class="blsp-spelling-error">cheetos</span> - boo! Surprisingly, I haven't missed the cheesy powder covered nuggets at all.<br /><br /><span id="SPELLING_ERROR_2" class="blsp-spelling-error">Pollan's</span> second point, "mostly plants," has been a little harder in my household. One of his rules is that eating what stands on one (or no) leg is better than eating what stands on two legs , which is better than eating what stands on four legs. What he means is that you should eat mainly vegetables and fish, followed by poultry, and rarely enjoy beef and pork. What I've been trying to do is limit our meals that include pork and beef to one night a week, so I've had to get a little <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">creative</span> with seafood meals and vegetarian meals that will keep my carnivore husband happy. Tonight's meal not only satisfied him, but impressed the one who taught him his carnivore ways - my father-in-law. If a fish recipe keeps these major meat eaters happy, it's a winner in my book.<br /><br /><div><strong>Ingredients</strong></div><br /><br />•3 tablespoons olive oil<br />•2 cloves garlic, minced<br />•10-12 cherry tomatoes, halved<br />•1/2 cup cream<br />•small handful of fresh basil leaves<br />•2 <span id="SPELLING_ERROR_4" class="blsp-spelling-error">tilapia</span> fillets<br />•kosher salt and fresh cracked pepper<br />•1/4 cup flour<br />•1 egg, beaten<br />•1/2 cup shredded Parmesan cheese<br />•1/2 cup <span id="SPELLING_ERROR_5" class="blsp-spelling-error">panko</span> breadcrumbs<br />•1/2 teaspoon granulated garlic<br /><br /><strong>Directions</strong><br /><br />1.Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. Add cherry tomatoes and cook for 2 minutes. Reduce heat to medium low and add cream. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. (Note: It is okay if the sauce boils slightly.)<br /><br />2.Meanwhile, heat 2 tablespoons of olive oil in a skillet large enough to fit both fillets.<br /><br />3.Rinse and pat dry the <span id="SPELLING_ERROR_6" class="blsp-spelling-error">tilapia</span> fillets. Season both sides with kosher salt and fresh cracked pepper.<br /><br />4.Combine Parmesan, <span id="SPELLING_ERROR_7" class="blsp-spelling-error">panko</span> and granulated garlic.<br /><br />5.Dredge the seasoned <span id="SPELLING_ERROR_8" class="blsp-spelling-error">tilapia</span> fillets in the seasoned flour. Shake off excess. Dip in egg. Press into Parmesan/<span id="SPELLING_ERROR_9" class="blsp-spelling-error">panko</span> mixture.<br /><br />6.Place in heated skillet and cook 3-4 minutes per side. Fish will be golden brown and will flake easily when done.<br /><br />7.When you remove the fish, <span id="SPELLING_ERROR_10" class="blsp-spelling-error">chiffonnade</span> the basil (Note: To do this, simply roll up a few basil leaves and gently chop). Stir the basil into the sauce. Season with salt and pepper if needed.<br /><br />8.Lay fish on a serving platter and spoon sauce over the top. Serve.<br /><br />Source: <a href="http://www.lifesambrosia.com/2009/04/parmesan-crusted-tialpia-with-tomato-basil-cream-sauce-recipe.html">Life's Ambrosia</a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com6tag:blogger.com,1999:blog-3795175398068632303.post-3571244995322225612010-07-19T17:37:00.001-07:002010-07-19T17:59:48.554-07:00Fontina Mac & Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXCMUx_dAa_2YD5DbKj0D9Z517r-yzVmQecUBU1DaAFoHByFZksyunxy24hrFCfSz-lkEONuk7A6jD_fC0RrWxoXz4FuJSUuDU6n0x6upr88l_HcTsw5lqF_dhmUsn7OG_gskRBcb5K2Y/s1600/017.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5495781831247698034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXCMUx_dAa_2YD5DbKj0D9Z517r-yzVmQecUBU1DaAFoHByFZksyunxy24hrFCfSz-lkEONuk7A6jD_fC0RrWxoXz4FuJSUuDU6n0x6upr88l_HcTsw5lqF_dhmUsn7OG_gskRBcb5K2Y/s400/017.JPG" /></a>Since taking my little blogging break, I've been saving new recipes to make once I started up again. Not that I haven't been cooking at all, but for some reason I felt bad every time that I made a new recipe and didn't share it with you. So I've been cooking my old favorites for the last couple months, and I couldn't wait to break out this new recipe.<br /><br />Most macaroni and cheese recipes (at least good ones) require you to make a bechamel sauce, which is really time consuming. When I saw this recipe on Annie's Eats, I was so excited that this was such a simple recipe that could be made on any weeknight (even the most busy ones). It did not disappoint. This is a super creamy, nutty mac & cheese, not resembling the orange powdery kind in any way.<br /><br /><strong>Ingredients</strong><br /><br />1 lb. small or medium pasta shells<br />5 tbsp. unsalted butter, divided<br />1 cup heavy cream<br />8 oz. Fontina cheese, shredded<br />Salt<br />Pinch of grated nutmeg<br />1/3 cup panko bread crumbs<br />¼ cup freshly grated Parmesan cheese<br /><br /><strong>Directions<br /></strong><br />Preheat the oven to 400˚ F. In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.<br /><br />Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in a small saucepan or the microwave. Cover to keep warm.<br /><br />Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and the Fontina until the cheese starts to melt. Mix in salt to taste, and add the nutmeg.<br /><br />Pour the mixture into a buttered 2-quart casserole dish. In a small bowl, melt the remaining 1 tablespoon of butter. Mix in the panko breadcrumbs and shredded Parmesan. Toss with a fork to coat evenly with the butter. Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.<br /><br />Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.<br /><br />Source: <a href="http://annies-eats.com/2010/05/24/fontina-mac-and-cheese/">Annie's Eats</a>, originally from <a href="http://www.amazon.com/Complete-Italian-Vegetarian-Cookbook-Essential/dp/1576300447/ref=sr_1_1?ie=UTF8&s=books&qid=1274639403&sr=1-1">The Complete Italian Vegetarian Cookbook </a>by Jack Bishop<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnngHSjqAtfzDAzonMEKRe3paTBHr14wr38VoL9wAFjAzejLNbYxCAtOVq7PkxQMFvAWjfE7E2N3IM9XPzYfrgLzTflT8kUqjgZOE0etBUQwZ0iq7Sd4vpgVIMHP7LgVBHHbMLSq-R511/s1600/007.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5495781509073443714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnngHSjqAtfzDAzonMEKRe3paTBHr14wr38VoL9wAFjAzejLNbYxCAtOVq7PkxQMFvAWjfE7E2N3IM9XPzYfrgLzTflT8kUqjgZOE0etBUQwZ0iq7Sd4vpgVIMHP7LgVBHHbMLSq-R511/s400/007.JPG" /></a></div>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com2tag:blogger.com,1999:blog-3795175398068632303.post-89123561779493494892010-07-18T12:51:00.000-07:002010-07-18T13:14:59.037-07:00Panko Mozzerella Sticks<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5495337951527007218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqd6bEeiPmEIfoG0WDFkqnda80U5gKKZD4ecbUrKiaWR_kLIelgwP-Gy7cMNzz84A-Tg7o1aFsDkqg33ZhHJCzX0fYfsyAvdPh3XfLbjz7mgxu08GcslzPH8pqRaRJaQ8vRM9kN1Z1BHqi/s400/010-2.jpg" />I'm back!! Phillip & I are finally settled into our new home, and I'm feeling comfortable at work - so I thought that it was time to start the blog back up. Thanks for sticking with me for the last few months.<br /><br />If you've ever been out to a chain restaurant with me, you know that I cannot resist mozzarella sticks. I don't even care if they are good, I will order them every time I spot them on the menu. If you know me really well, you will know what I like to dip them in (I only do this around people that I'm comfortable with) - cheese sauce! Gross, right?! Wrong. It's awesome.<br /><br />I have never been able to make them at home without total failure, but as I said, I can't resist. This recipe, from The Pioneer Woman (courtesy of <a href="http://thepioneerwoman.com/tasty-kitchen-blog/2010/05/panko-mozzarella-sticks/">Tasty Kitchen</a>) was awesome. I was able to get them all fried up without too many of them busting open and spilling cheesy goodness into the frying pan (that is always my problem with other recipes). The secret? Freezing the cheesesticks before you fry them - genius!<br /><br /><strong>Ingredients<br /></strong><br />•16 pieces String Cheese, Removed From Wrappers<br />•½ cups All-purpose Flour<br />•2 whole Eggs<br />•3 Tablespoons Milk<br />•2 cups Panko Bread Crumbs (I Used <span style="color:#000000;">Kroger Brand</span>)<br />•1 Tablespoon Dried Parsley Flakes<br />•Canola Oil, For Frying<br />•Marinara Sauce, For Dipping<br /><br /><strong>Directions</strong><br /><br />Slice string cheese pieces in half, for a total of 32 pieces.<br /><br />Place flour in a small bowl.<br /><br />In a separate bowl, whisk eggs and milk.<br /><br />In another separate bowl, combine panko bread crumbs with parsley flakes.<br /><br />TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.<br /><br />***Place tray in freezer for 20 to 30 minutes to flash freeze.***<br /><br />TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.<br /><br />Remove to a paper towel-lined plate.<br /><br />Serve immediately with warm marinara sauce.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5495340972907455954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTj8xgCa9B7aWrRDcP0E6EWG5X85O3tMMjpCfi8WRxq5Y-QE8hEAsHT8kRSE-LFH_dHEAWTCvIdGMVjVADXXjUXyQhbXkENIxw2ZIf0fEL7sqwG4xUl6pJ9KCSS6yBMRaJ_9cV13cwX_n/s400/015-2.jpg" />Source: <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/kikkoman/panko-mozzarella-sticks/">The Pioneer Woman via Tasty Kitchen</a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com1tag:blogger.com,1999:blog-3795175398068632303.post-54360036720196328952010-04-05T07:09:00.000-07:002010-04-05T07:14:36.813-07:00A Break...If you've noticed that I've absent lately, you've been very correct. I have been super busy with my upcoming graduation and move (where I will start working as a dentist!), that I've not been able to devote my energy to blogging. I've actually made several new recipes and photographed them, but I can't seem to find the motivation to blog them. So - I've decided that I should take a little break from this blog. I will be back once I get settled into my new house (and much bigger kitchen!), so don't delete me from your google reader just yet. I think that I just need to take the pressure off of myself for a while, I'm sure as soon as a post this I'll want to make a whole bunch of new things and post them to share with you.<br /><br />Thanks for reading for the past two years, and I'll be back soon!Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com2tag:blogger.com,1999:blog-3795175398068632303.post-70689035970904589402010-03-12T15:39:00.000-08:002010-03-12T15:57:09.866-08:00Individual Meat Loaves<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHn1BtZoXP5kW9aCrZcY2fK2XgkxUwOWVOhu_1m1Mb_INl7-PujFT7dwPamtfd3pQKG4mTcd36MvPu5ALsct9pjqQc7dn9HzFrwCp9PpUo8twOuJy3vL8UppsLx_Nl2HWuasFM9OMNQZyr/s1600-h/021.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447897530451881650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHn1BtZoXP5kW9aCrZcY2fK2XgkxUwOWVOhu_1m1Mb_INl7-PujFT7dwPamtfd3pQKG4mTcd36MvPu5ALsct9pjqQc7dn9HzFrwCp9PpUo8twOuJy3vL8UppsLx_Nl2HWuasFM9OMNQZyr/s400/021.JPG" /></a><br /><br />This week's Barefoot <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Bloggers</span> choice was made by Tonya of What's On My Plate. These mini meatloaves were super savory and yummy. They made an easy weeknight meal that was a big hit for the guys in my house (they love any meal that is meat and potatoes!). I loved that these meatloaves weren't coated in a sickly sweet sauce like most recipes I've tried. I may try this recipe in a full size meatloaf to see if it may be my new go-to meatloaf.<br /><br />Ingredients<br /><br />• 1 tablespoon good olive oil<br />• 3 cups chopped yellow onions (3 onions)<br />• 1 teaspoon chopped fresh thyme leaves<br />• 2 teaspoons kosher salt<br />• 1 teaspoon freshly ground black pepper<br />• 3 tablespoons Worcestershire sauce<br />• 1/3 cup canned chicken stock or broth<br />• 1 tablespoon tomato paste<br />• 2 1/2 pounds ground chuck (81 percent lean)<br />• 1/2 cup plain dry bread crumbs<br />• 2 extra-large eggs, beaten<br />• 1/2 cup ketchup (recommended: Heinz)<br /><br />Directions<br /><br />Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.<br /><br />Source: <a href="http://www.foodnetwork.com/recipes/ina-garten/individual-meat-loaves-recipe/index.html">Ina <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Garten</span></a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com1tag:blogger.com,1999:blog-3795175398068632303.post-68646045465646713092010-02-26T10:19:00.000-08:002010-02-26T10:31:02.693-08:00Baked Shrimp Scampi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvzghaVMflOCFOX0d6Lm4NQdsCEHgqx-eo0E1mggwjRLW75R2gP_HIxGatbjDAdsL0JiF9sMhH7mKjXQ_4w7CiCqYkPLz3Uz5iE5smNh7LRmptUE60gWH3uwYW0jFTXzZodYfSiKWWABf/s1600-h/028.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442619609259332930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvzghaVMflOCFOX0d6Lm4NQdsCEHgqx-eo0E1mggwjRLW75R2gP_HIxGatbjDAdsL0JiF9sMhH7mKjXQ_4w7CiCqYkPLz3Uz5iE5smNh7LRmptUE60gWH3uwYW0jFTXzZodYfSiKWWABf/s400/028.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TKhqL08k1kNQx5DZLzsH_7Jm9qF3bIWVQPfudthi-s682DX1YMAzZGtfilu0Hy0Lzoi0IMairzNb3GOF49FlfHDoTenPKb2BUKDcuGt94EFqhW-Qfo59Xxt8hmDevF7Lo2ho6AFXcy_i/s1600-h/028.JPG"></a>This week's Barefoot <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Bloggers</span> choice was made by Jill of <a href="http://insanelygoodfood.wordpress.com/">Insanely Good Food</a>. This was an easy weeknight meal that really pleased my guys. I served it over pasta with <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">zucchini</span>, and it was great!</div><div></div><div></div><br />Ingredients<br /><br />• 2 pounds (12 to 15 per pound) shrimp in the shell<br />• 3 tablespoons good olive oil<br />• 2 tablespoons dry white wine<br />• Kosher salt and freshly ground black pepper<br />• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature<br />• 4 teaspoons minced garlic (4 cloves)<br />• 1/4 cup minced shallots<br />• 3 tablespoons minced fresh parsley leaves<br />• 1 teaspoon minced fresh rosemary leaves<br />• 1/4 teaspoon crushed red pepper flakes<br />• 1 teaspoon grated lemon zest<br />• 2 tablespoons freshly squeezed lemon juice<br />• 1 extra-large egg yolk<br />• 2/3 cup <span id="SPELLING_ERROR_2" class="blsp-spelling-error">panko</span> (Japanese dried bread flakes)<br />• Lemon wedges, for serving<br /><br />Directions<br /><br />Preheat the oven to 425 degrees F.<br /><br />Peel, <span id="SPELLING_ERROR_3" class="blsp-spelling-error">devein</span>, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.<br /><br />In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, <span id="SPELLING_ERROR_4" class="blsp-spelling-error">panko</span>, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.<br /><br />Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com2tag:blogger.com,1999:blog-3795175398068632303.post-87815238771873303912010-02-11T19:49:00.001-08:002010-02-11T20:12:13.571-08:00Coconut Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRiTQa7_fP-2_ebWdELBQx0TcNkOigti68e2VAR09qBoddxi87Mxl3BhBbkhth_jlh5aK8rqm9-5eR3eSUhEInTLwAAOENNSbHnR3DRIdSwgqhlWjDal2jR-LEmX7d1sFefAJEJPOnSXm5/s1600-h/177.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 292px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5437204626676952930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRiTQa7_fP-2_ebWdELBQx0TcNkOigti68e2VAR09qBoddxi87Mxl3BhBbkhth_jlh5aK8rqm9-5eR3eSUhEInTLwAAOENNSbHnR3DRIdSwgqhlWjDal2jR-LEmX7d1sFefAJEJPOnSXm5/s400/177.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzrLVXOO-eQ6hh76c71kI8hzZ2OO-uhpKabMuka3zsO9mqgOSieWayBjU5_jqowIU_EsXtwu5fkAe3I1k2adux1tHRtfmv-305x0QUgDCaL_XUlylPpOTPjmJKDSRXEkdU1F44vrAb189N/s1600-h/198.JPG"></a>It's finally my turn! Each month, two different Barefoot Blogger members get to choose which recipe the group makes. I decided to choose a cupcake recipe, and with Ina <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Garten</span> - this is the only one to choose! She is famous for these cupcakes mounded with coconut, and I've never made them. Mainly because I don't like coconut - at all. But, even I liked these cupcakes (I'll admit that I took most of the coconut off of the top). They were moist and the frosting was creamy and not too sweet. </div><div><br /><b><span style="FONT-FAMILY: 'Trebuchet MS', 'sans-serif'; mso-fareast-font-family: 'Times New Roman'font-family:arial;color:#3d3d3d;" >Ingredients</span></b></div><div><strong><span style="font-family:Trebuchet MS;color:#3d3d3d;"></span></strong> </div><div><p style="MARGIN: 0in 0in 10.5pt; mso-outline-level: 3" class="MsoNormal"><span style="font-family:arial;">3/4 pound (3 sticks) unsalted butter, room temperature<br />2 cups sugar<br />5 extra-large eggs at room temperature<br />1 1/2 teaspoons pure vanilla extract<br />1 1/2 teaspoons pure almond extract<br />3 cups flour<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon kosher salt<br />1 cup buttermilk<br />14 ounces sweetened, shredded coconut </span></p><p style="MARGIN: 0in 0in 0pt; mso-outline-level: 3; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="font-family:arial;"><span style="color:#3d3d3d;">For the frosting:</span><br /></span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="DISPLAY: none; FONT-FAMILY: 'Arial', 'sans-serif'; mso-fareast-: allfont-family:arial;font-size:10;color:#3d3d3d;" ></span></p><br /><p style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list .5incolor:#3d3d3d;" class="MsoNormal" ><span style="font-family:arial;">1 pound cream cheese at room temperature<br />3/4 pound (3 sticks) unsalted butter, room temperature<br />1 teaspoon pure vanilla extract<br />1/2 teaspoon pure almond extract <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><p style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list .5incolor:#3d3d3d;" class="MsoNormal" ><span style="font-family:arial;">1 1/2 pounds confectioners' sugar, sifted <o:p></o:p></span></p><br /><p style="MARGIN: 10.5pt 0in; mso-outline-level: 3" class="MsoNormal"><b><span style="FONT-FAMILY: 'Trebuchet MS', 'sans-serif'; mso-fareast-font-family: 'Times New Roman'color:#3d3d3d;" ><span style="font-family:arial;">Directions<o:p></o:p></span></span></b></p><p style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="font-family:arial;color:#3d3d3d;">Preheat the oven to 325 degrees F.</span></p><br /><p style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="font-family:arial;color:#3d3d3d;"></span></p><p style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="font-family:arial;color:#3d3d3d;">In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.</span></p><br /><p style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="font-family:arial;"><span style="color:#3d3d3d;">In a separate bowl, sift together the flour, baking powder, baking sod</span><span style="color:#3d3d3d;">a, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.</span></span></p><br /><p style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="font-family:arial;color:#3d3d3d;">Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.</span></p><p style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="font-family:arial;color:#3d3d3d;"></span> </p><p style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="font-family:arial;color:#3d3d3d;">Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.</span></p><br /><p style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="font-family:arial;color:#3d3d3d;">Frost the cupcakes and sprinkle with the remaining coconut.</span></p><br /><p style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="font-family:Times New Roman;color:#3d3d3d;"></span></p><p style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="font-family:Arial;color:#3d3d3d;">Ina Garten, <a href="http://www.foodnetwork.com/recipes/ina-garten/coconut-cupcakes-recipe/index.html">The Barefoot Contessa Cookbook</a></span></p></div>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com9tag:blogger.com,1999:blog-3795175398068632303.post-41583651046563436502010-01-30T12:39:00.000-08:002010-01-30T13:32:30.710-08:00Raspberry Truffle Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsz_zJ2nisbOQrWtQvG3tCVJj9krHztgIkDtCoYDMsKH7Yf6qThIu0JuSnJjw2xnAofDmn96hirzlvKH2U9rbPpNtX4H4rdgEIE29UkDAXOtLFZUSZ8HkHg4MfcXZfEmkLm5-yR8ZiTexJ/s1600-h/010.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432635889179319138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsz_zJ2nisbOQrWtQvG3tCVJj9krHztgIkDtCoYDMsKH7Yf6qThIu0JuSnJjw2xnAofDmn96hirzlvKH2U9rbPpNtX4H4rdgEIE29UkDAXOtLFZUSZ8HkHg4MfcXZfEmkLm5-yR8ZiTexJ/s400/010.JPG" /></a>Phillip & I got invited to a pheasant fry tonight. I haven't made a new cupcake creation in a while, so I thought that this would be the perfect occasion for a new recipe. I wanted something chocolaty to appeal to the masses, and I thought these Raspberry Truffle Cupcakes looked like a good mix of chocolate and fruit.<br /><br />I used my favorite chocolate mix for the base, filled it with raspberry jam, and topped it with my <a href="http://jamiesgreenkitchen.blogspot.com/2008/04/french-vanilla-chocolate-chip-cupcakes.html">basic <span id="SPELLING_ERROR_0" class="blsp-spelling-error">buttercream</span></a> spiked with raspberry jam. The real treat of these is the chocolate filled raspberries on top... <span id="SPELLING_ERROR_1" class="blsp-spelling-error">mmm</span>!<br /><br />Raspberry Truffles<br /><br />2 pints of fresh raspberries<br />5 oz. semisweet chocolate, finely chopped<br />1/4 cup raspberry jam<br />1/3 cup heavy cream<br /><br />Place the chocolate and jam in heatproof bowl. Bring the cream to boil in a small saucepan. Remove from heat and pour cream over the chocolate and jam. Let stand for 3 minutes, whisk together until combined. If any lumps remain, microwave for a few seconds and stir. Let the <span id="SPELLING_ERROR_2" class="blsp-spelling-error">ganache</span> cool a bit until it thickens slightly. Using a pastry bag, pipe into the center of clean raspberries and refrigerate until set (about 15 minutes). Place on top of frosted cupcakes.<br /><br />Inspired by: <a href="http://annies-eats.com/2009/06/23/chocolate-raspberry-trufflecupcakes/">Annie's Eats</a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com0tag:blogger.com,1999:blog-3795175398068632303.post-8199622040771586082010-01-30T06:56:00.000-08:002010-01-30T07:12:10.927-08:00Shrimp Bisque<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdINyOaJqMawHzG4HWV57sGPdG4-VpYGgVl2IeBzcSOsenuLcfB9WAWTivsRo8v5WjcCPdw-XveOEeKtoXpv0VDHIRn_1VepX5Zq6euCxQtY-yUFTM9d_ILXCjAOmq2QdiOfjqLmejEUZr/s1600-h/016.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432547444958029794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdINyOaJqMawHzG4HWV57sGPdG4-VpYGgVl2IeBzcSOsenuLcfB9WAWTivsRo8v5WjcCPdw-XveOEeKtoXpv0VDHIRn_1VepX5Zq6euCxQtY-yUFTM9d_ILXCjAOmq2QdiOfjqLmejEUZr/s400/016.JPG" /></a><br />This <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Barefoor</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Bloggers</span> choice was from Jennifer at <a href="http://theblessedhome.blogspot.com/">Our Blessed Home</a>. My brother (and <span id="SPELLING_ERROR_2" class="blsp-spelling-error">roomie</span>) <span id="SPELLING_ERROR_3" class="blsp-spelling-error">AJ</span> loves seafood soups, so I was really excited to make this for him last week. This wasn't the most rich and creamy bisque that I've ever had (and I tend to prefer creamy soups), as Phillip said, "It was fine, it was <span id="SPELLING_ERROR_4" class="blsp-spelling-error">shrimpy</span> - it just didn't knock my socks off." I will definitely try to make a shrimp bisque again, but I probably won't use this recipe again.<br /><br />For some reason, I can't copy the recipe into the blog today. For now, I'll just provide a link - and I'll fix it later. <a href="http://www.foodnetwork.com/recipes/ina-garten/shrimp-bisque-recipe/index.html">Here's Ina's version of Shrimp Bisque</a>.Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com1tag:blogger.com,1999:blog-3795175398068632303.post-90449990543207403752010-01-14T19:16:00.000-08:002010-01-14T19:27:05.592-08:00Indonesian Ginger Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0gLCEoosFslHRz38fVhAKvSbTC41Q9eaEtEhoKgu-AW8SVcKel3rq_Ypv17i3-ywqxH5x5kP4n3ha61bFYRHunCRFJiIXXQhygkUfvz4o3LWJk-mpjXGUyzIdV8owyFRmugiVnGw7HG-/s1600-h/003.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5426800883521545858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0gLCEoosFslHRz38fVhAKvSbTC41Q9eaEtEhoKgu-AW8SVcKel3rq_Ypv17i3-ywqxH5x5kP4n3ha61bFYRHunCRFJiIXXQhygkUfvz4o3LWJk-mpjXGUyzIdV8owyFRmugiVnGw7HG-/s400/003.JPG" /></a>Another Barefoot <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Bloggers</span> post! I know, that seems like all I post these days. I've been super busy with my last semester of school and Phillip & I are building a new house, but I make sure to make time for this blog group every two weeks. Todd of <a href="http://acookingdad.blogspot.com/">A Cooking Dad</a> made this choice, and it was great. The best thing was that it only took five ingredients, so it was budget friendly as well.<br /><br />Ingredients<br /><br />1 cup honey<br />3/4 cup soy sauce<br />1/4 cup minced garlic (8 to 12 cloves)<br />1/2 cup peeled and grated fresh ginger root<br />2 (3 1/2 pound) chickens, quartered, with backs removed<br /><br />Directions<br /><br />Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.<br /><br />Preheat the oven to 350 degrees F.<br /><br />Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.<br /><br />Source: <a href="http://www.foodnetwork.com/recipes/ina-garten/indonesian-ginger-chicken-recipe/index.html">Ina <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Garten</span></a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com3tag:blogger.com,1999:blog-3795175398068632303.post-63801189254292222052009-12-25T13:07:00.000-08:002009-12-25T13:15:20.117-08:00Sausage Stuffed Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dWhR9dbgWTGWzQtBqe38Slly15d2hsy2GJAuhLkARuvehrr86bx72j2zDTZdEeMGfrLqrS5TMduGFCw2CTudWKka9skDjLKXk47z6-vEy0q4mdO_A4UVqofBbYTgzn5XHJF9C_T07-6N/s1600-h/DSC_0057.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dWhR9dbgWTGWzQtBqe38Slly15d2hsy2GJAuhLkARuvehrr86bx72j2zDTZdEeMGfrLqrS5TMduGFCw2CTudWKka9skDjLKXk47z6-vEy0q4mdO_A4UVqofBbYTgzn5XHJF9C_T07-6N/s400/DSC_0057.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5419283710468989218" /></a><span class="Apple-style-span" style="font-family:arial;">Merry Christmas!! Thanks this week go to Michelle of </span><a href="http://twoundertwoclub.blogspot.com/"><span class="Apple-style-span" style="font-family:arial;">Welcome To The Club</span></a><span class="Apple-style-span" style="font-family:arial;"> for this great appetizer. I made these for Phillip's family Christmas, and they were a big hit.</span><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-size: 13px; color: rgb(61, 61, 61); line-height: 15px; "><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 7px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 18px; font-weight: bold; color: rgb(61, 61, 61); "><span class="Apple-style-span" style="font-family:arial;">Ingredients</span></h2><ul style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:arial;">16 extra-large white mushrooms</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:arial;">5 tablespoons good olive oil, divided</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:arial;">2 1/2 tablespoons Marsala wine or medium sherry</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:arial;">3/4 pound sweet Italian sausage, removed from the casings</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:arial;">6 scallions, white and green parts, minced</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:arial;">2 garlic cloves minced</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:arial;">2/3 cup </span><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="Apple-style-span" style="font-family:arial;">panko</span></span><span class="Apple-style-span" style="font-family:arial;"> crumbs</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:arial;">5 ounces </span><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="Apple-style-span" style="font-family:arial;">mascarpone</span></span><span class="Apple-style-span" style="font-family:arial;"> cheese, preferably from Italy</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:arial;">1/3 cup freshly grated Parmesan</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:arial;">2 1/2 tablespoons minced fresh parsley leaves</span></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: 2px 10px; "><span class="Apple-style-span" style="font-family:arial;">Salt and freshly ground black pepper</span></li></ul><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 7px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 18px; font-weight: bold; color: rgb(61, 61, 61); "><span class="Apple-style-span" style="font-family:arial;">Directions</span></h2><p class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" style="font-family:arial;">Preheat the oven to 325 degrees F.</span></p><p class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" style="font-family:arial;">Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.</span></p><p class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" style="font-family:arial;">Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the </span><span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="Apple-style-span" style="font-family:arial;">panko</span></span><span class="Apple-style-span" style="font-family:arial;"> crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the </span><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="Apple-style-span" style="font-family:arial;">mascarpone</span></span><span class="Apple-style-span" style="font-family:arial;"> and continue cooking until the </span><span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="Apple-style-span" style="font-family:arial;">mascarpone</span></span><span class="Apple-style-span" style="font-family:arial;"> has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.</span></p><p class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" style="font-family:arial;">Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.</span></p><p class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" style="font-family:arial;">Source: </span><span class="Apple-style-span" style="font-family:arial;"><a href="http://www.foodnetwork.com/recipes/ina-garten/sausage-stuffed-mushrooms-recipe/index.html">Ina </a></span><span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="Apple-style-span" style="font-family:arial;"><a href="http://www.foodnetwork.com/recipes/ina-garten/sausage-stuffed-mushrooms-recipe/index.html">Garten</a></span></span><span class="Apple-style-span" style="font-family:arial;"><a href="http://www.foodnetwork.com/recipes/ina-garten/sausage-stuffed-mushrooms-recipe/index.html"> </a></span></p></span></div>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com1tag:blogger.com,1999:blog-3795175398068632303.post-76990280049646782722009-12-16T16:50:00.000-08:002009-12-16T16:59:44.405-08:00Croissant Bread Pudding<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIEINr-KVN5ZtJ35Ap-k6w-9HMyLbJ5YVBnldcLKedy3BNu06qvSiZf3J9s9-WyQkcdATswJ-P9zWOhfibUvTAdEnYU5uksYn6uO8lv1pzkCS6SRzrgvncw7rT0_SFTmfdyYLJW-jqWEN/s1600-h/020.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416001759489416610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIEINr-KVN5ZtJ35Ap-k6w-9HMyLbJ5YVBnldcLKedy3BNu06qvSiZf3J9s9-WyQkcdATswJ-P9zWOhfibUvTAdEnYU5uksYn6uO8lv1pzkCS6SRzrgvncw7rT0_SFTmfdyYLJW-jqWEN/s400/020.JPG" /></a> Yum, what a great holiday dessert! Thanks this week go to Peggy of <a href="http://pantryrevisited.blogspot.com/">Pantry Revisited</a> for choosing this festive treat. Growing up, bread pudding was my dad's favorite dessert, but I wasn't a fan. Well, I guess tastes do change as we mature, because I could have eaten the whole pan of this. The custard was luscious, and the plump raisins were the perfect treat in each bite.<br /><br />I think I'm going to make this again next week when I head back home for Christmas!<br /><br />Ingredients<br /><br />3 extra-large whole eggs<br />8 extra-large egg yolks<br />5 cups half-and-half<br />1 1/2 cups sugar<br />1 1/2 teaspoons pure vanilla extract<br />6 croissants, preferably stale, sliced horizontally<br />1 cup raisins<br /><br />Directions<br /><br />Preheat the oven to 350 degrees F.<br /><br />In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.<br /><br />Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.<br /><br />Source: Ina Garten, <a href="http://www.foodnetwork.com/recipes/ina-garten/croissant-bread-pudding-recipe/index.html">The Barefoot Contessa Cookbook</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfTNCXP035M0TXs-7vo8NQE9stNSUiOSB2i4jnpDnzcg_IJvz3INVWA5uzjHNpkwVtKeKfsQB7vpWhKRZaaxI5CXcVN5U6Yx5m8cXOLwD05KnHfKOjOWaz0BEhY2WCOGUryj-PG529oJ-/s1600-h/005.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416001622832130786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfTNCXP035M0TXs-7vo8NQE9stNSUiOSB2i4jnpDnzcg_IJvz3INVWA5uzjHNpkwVtKeKfsQB7vpWhKRZaaxI5CXcVN5U6Yx5m8cXOLwD05KnHfKOjOWaz0BEhY2WCOGUryj-PG529oJ-/s400/005.JPG" /></a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com2tag:blogger.com,1999:blog-3795175398068632303.post-60588371339682858692009-11-29T14:31:00.001-08:002009-11-29T14:41:37.845-08:00Creme Brulee<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_XMoQb5VDGZP6QK_oxo9m6VJTrIqjigKhkS01QKn0CSasfCUPNiG-tjRMulO66h72HbaldZFGIBvd-0qXqdmX5QNglEB1iMLoeq493eCrKCmH0Yspk-c3NTDmf9-mh4dZgz1BvZKqgs36/s1600/005.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5409657282064358738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_XMoQb5VDGZP6QK_oxo9m6VJTrIqjigKhkS01QKn0CSasfCUPNiG-tjRMulO66h72HbaldZFGIBvd-0qXqdmX5QNglEB1iMLoeq493eCrKCmH0Yspk-c3NTDmf9-mh4dZgz1BvZKqgs36/s400/005.JPG" /></a> Thanks to Suzie from <a href="http://www.munchandnibble.blogspot.com/">Munch & Nibble</a> for forcing me to make my favorite <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">restaurant</span> dessert. Whenever I go out and get to choose dessert, I choose creme <span id="SPELLING_ERROR_1" class="blsp-spelling-error">brulee</span>. The mix of sweet and creamy finishes off a meal with just the right note. So why hadn't I made it before? I have no idea! This was a great recipe that would be perfect for entertaining, because you can make the custard ahead of time and just torch it after dinner.<br /><br />Ingredients<br /><br />1 extra-large egg<br />4 extra-large egg yolks<br />1/2 cup sugar, plus 1 tablespoon for each serving<br />3 cups heavy cream<br />1 teaspoon pure vanilla extract<br />1 tablespoon orange liqueur (recommended: Grand <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Marnier</span>)<br /><br />Directions<br /><br />Preheat the oven to 300 degrees F.<br /><br />In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.<br /><br />Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.<br /><br />To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">caramelizes</span> evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.<br /><br />Source: Ina <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Garten</span>, <a href="http://www.foodnetwork.com/recipes/ina-garten/creme-brulee-recipe/index.html">Barefoot in Paris</a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com0tag:blogger.com,1999:blog-3795175398068632303.post-57587169137672599312009-11-26T19:46:00.001-08:002009-11-26T20:00:43.252-08:00Company Pot Roast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89UGjKSvMmTTMHGmcX0fQktTLT1AwK9aPte48oR5KFpp3gySSbGp1r0uhc41DchKeuohYUfe_Sb0Li20ODVISV7I091e0bggGjxK2ZAHeTebAXg_T3gXGELj1ArfrP66lBSDd977sCgk3/s1600/016.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 270px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408627450409840802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89UGjKSvMmTTMHGmcX0fQktTLT1AwK9aPte48oR5KFpp3gySSbGp1r0uhc41DchKeuohYUfe_Sb0Li20ODVISV7I091e0bggGjxK2ZAHeTebAXg_T3gXGELj1ArfrP66lBSDd977sCgk3/s400/016.JPG" /></a><br /><div> I made a big mistake with this Barefoot <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Bloggers</span> assignment. Did I drop the roast on the floor? Overcook it so bad that it was rubber? No, my mistake was bigger. I attempted this recipe on a weeknight. Beware of this <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">delicious</span> meal, it is wonderful, but it is <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">definitely</span> a weekend meal. I started preparing this when I got home at five, and it wasn't finished until eight thirty. My husband and brother were ready to die of starvation, but were very impressed with the outcome. It was the perfect meal for a chilly November evening, and I'll be making it again, but probably on a Sunday. Thanks to Lisa of <a href="http://limeincoconut.blogspot.com/">Lime In The Coconut</a> for this choice.</div><div></div><br /><div><strong>Ingredients</strong></div><strong></strong><div><br />1 (4 to 5-pound) prime boneless beef chuck roast, tied<br />Kosher salt and freshly ground black pepper<br />All-purpose flour<br />Good olive oil<br />2 cups chopped carrots (4 carrots)<br />2 cups chopped yellow onions (2 onions)<br />2 cups chopped celery (4 stalks)<br />2 cups chopped leeks, white and light green parts (2 to 4 leeks)<br />5 large garlic cloves, peeled and crushed<br />2 cups good red wine, such as Burgundy<br />2 tablespoons Cognac or brandy<br />1 (28-ounce) can whole plum tomatoes in puree<br />1 cup chicken stock, preferably homemade<br />1 chicken bouillon cube<br />3 branches fresh thyme<br />2 branches fresh rosemary<br />1 tablespoon unsalted butter, at room temperature </div><div><br /><strong>Directions</strong></div><div><br />Preheat the oven to 325 degrees F.</div><br /><div>Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.</div><br /><div>Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.</div><br /><div>Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the <span id="SPELLING_ERROR_3" class="blsp-spelling-error">stovetop</span> over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it. </div><div> </div><div>Source: Ina Garten, <a href="http://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe/index.html">Barefoot Contessa Back To Basics</a></div><div><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 276px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408624908858304562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbPNePgwLwZ3liA5llCJDlYQCbbbORJWJx1JKPBP9kUVTZCkGd0H-Fyl2smTUVj7xSVMlwUuWKQgYyZU7ARVfWP_IDpOMOpSkSCKFd_aaliBkEdKJn4utIN0WczFe8H6bVsHDzkS7wXj9/s400/022.JPG" />Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com1tag:blogger.com,1999:blog-3795175398068632303.post-65933348426751466592009-10-31T16:48:00.000-07:002009-10-31T16:48:00.638-07:00Cream of Wild Mushroom Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnz6lnzhKl5KIzZGTjd4WiMVz0QTCDTj0MRK1SC7U21ZH8bsR6zcG-X52ULKAHo5voebTlm64ieXpajqujdEG8tcAavnRX8QSkMe8_TD1XjXRc9e64HPsK6zJ87AiiH6YGODAWbHNo71b/s1600-h/food+084.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397802064003456418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnz6lnzhKl5KIzZGTjd4WiMVz0QTCDTj0MRK1SC7U21ZH8bsR6zcG-X52ULKAHo5voebTlm64ieXpajqujdEG8tcAavnRX8QSkMe8_TD1XjXRc9e64HPsK6zJ87AiiH6YGODAWbHNo71b/s400/food+084.JPG" /></a> Two soup posts in a row, I know. I made this soup this week and since I hadn't posted about it yet, I thought that I should. Another standby in our winter soup lineup, this soup is creamy and rich without being heavy. It isn't a super fast and easy soup, but the effort is worth it! I use whatever mushrooms that I can find, but Ina's <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">recommendations</span> are a good starting place.<br /><br /><strong>Ingredients</strong><br /><br />5 ounces fresh <span id="SPELLING_ERROR_1" class="blsp-spelling-error">shiitake</span> mushrooms<br />5 ounces fresh <span id="SPELLING_ERROR_2" class="blsp-spelling-error">portobello</span> mushrooms<br />5 ounces fresh <span id="SPELLING_ERROR_3" class="blsp-spelling-error">cremini</span> (or <span id="SPELLING_ERROR_4" class="blsp-spelling-error">porcini</span>) mushrooms<br />1 tablespoon good olive oil<br />1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided<br />1 cup chopped yellow onion<br />1 carrot, chopped<br />1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided<br />Kosher salt<br />Freshly ground black pepper<br />2 cups chopped leeks, white and light green parts (2 leeks)<br />1/4 cup all-purpose flour<br />1 cup dry white wine<br />1 cup half-and-half<br />1 cup heavy cream<br />1/2 cup minced fresh flat-leaf parsley<br /><br /><strong>Directions</strong><br /><br />Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.<br /><br />To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.<br /><br />Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.<br /><br />Source: Ina <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Garten</span>, <a href="http://www.foodnetwork.com/recipes/ina-garten/cream-of-wild-mushroom-soup-recipe/index.html">Barefoot <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Contessa</span> at Home</a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com0tag:blogger.com,1999:blog-3795175398068632303.post-81718069769661108732009-10-30T16:37:00.000-07:002010-09-07T09:24:03.914-07:00Brussels Sprout and Sausage Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh704JqnKM4MQ8yHSO478Hwwn4skKuFeQUaRi-VGsdiznNO8ioCh6RNQ3WjZYe3oU30hyq0C3Ff-UYMRDGI1Ai2aBI3cHq4qfjpCQTlqG5XgKsXtk5KCirn9vy_SnndK82mFTzZchG4XlWA/s1600-h/food+040.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397799519108130274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh704JqnKM4MQ8yHSO478Hwwn4skKuFeQUaRi-VGsdiznNO8ioCh6RNQ3WjZYe3oU30hyq0C3Ff-UYMRDGI1Ai2aBI3cHq4qfjpCQTlqG5XgKsXtk5KCirn9vy_SnndK82mFTzZchG4XlWA/s400/food+040.JPG" /></a><br /><br />I love soup! If I lived by myself, I would eat soup and only soup. This is a hearty, healthy fall soup that I love to make for Phillip (he is a huge <span id="SPELLING_ERROR_0" class="blsp-spelling-error">brussels</span> sprout fan). The only problem with soup is that I can never get a very good picture of it.<br /><br /><br />Ingredients<br /><br />1 pound <span id="SPELLING_ERROR_1" class="blsp-spelling-error">brussels</span> sprouts<br />1/2 pound sausage (I use a chicken sausage with apple that is great)<br />1 teaspoon olive oil<br />3 large potatoes<br />2 bay leaves<br />4 cups reduced-sodium chicken broth<br /><br />Preparation<br /><br />Trim ends off <span id="SPELLING_ERROR_2" class="blsp-spelling-error">brussels</span> sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.<br /><br />Cut sausage into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes.<br /><br />Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces.<br /><br />When sausage is browned, add bay leaves to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add <span id="SPELLING_ERROR_3" class="blsp-spelling-error">brussels</span> sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and <span id="SPELLING_ERROR_4" class="blsp-spelling-error">brussels</span> sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot.<br /><br />Source: <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1694239">Sunset, January 2008</a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com1tag:blogger.com,1999:blog-3795175398068632303.post-72498258049997343012009-10-29T16:25:00.000-07:002009-10-29T16:25:00.332-07:00Fusilli a la Betsy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnSGKzrQr7OICb012AvzhMW9eXAc9Jsjdh27wShgU1aPHaZi8ztQEZIfy6rg31wOk6_7Gq_4mUbk-fN6EJxzaK4Bjd1AW7LonKtkdaDEGclIws0cI7sOBXW0QxTu8c5k3wSCsl9hF8ssj/s1600-h/food+008.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397797288903401282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnSGKzrQr7OICb012AvzhMW9eXAc9Jsjdh27wShgU1aPHaZi8ztQEZIfy6rg31wOk6_7Gq_4mUbk-fN6EJxzaK4Bjd1AW7LonKtkdaDEGclIws0cI7sOBXW0QxTu8c5k3wSCsl9hF8ssj/s400/food+008.JPG" /></a> Guess what I got from my friend Lynn?! <a href="http://www.amazon.com/Pioneer-Woman-Cooks-Recipes-Accidental/dp/0061658197/ref=pd_ts_b_17?ie=UTF8&s=books">The Pioneer Woman Cookbook</a>! She is one of my very favorite <span id="SPELLING_ERROR_0" class="blsp-spelling-error">bloggers</span>, and now I can cook with her even when my <span id="SPELLING_ERROR_1" class="blsp-spelling-error">internet</span> is down. This is one of our favorite recipes from her blog, I can't believe that I haven't posted it yet. I made this with Hannah, and it made the perfect weeknight dinner. The <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">original</span> dish is made with <span id="SPELLING_ERROR_3" class="blsp-spelling-error">penne</span>, but we had an overabundance <span id="SPELLING_ERROR_4" class="blsp-spelling-error">of</span> <span id="SPELLING_ERROR_5" class="blsp-spelling-error">fusilli</span>, so I used that.<br /><br />Ingredients:<br /><br />¾ lb. <span id="SPELLING_ERROR_6" class="blsp-spelling-error">penne</span> pasta<br />3 tbsp. butter, divided<br />3 tbsp. olive oil, divided<br />1 lb. large shrimp<br />1 small white onion, finely chopped<br />2 cloves garlic, minced<br />½ cup white wine (or chicken broth)<br />1 (8 oz.) can plain tomato sauce<br />1 cup heavy cream<br />1 tbsp. fresh parsley, chopped<br />basil leaves, to taste (use a bunch!)<br /><br />Directions:<br /><br />Boil water and cook pasta according to package directions. <br /><br />Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tbsp. butter and 1 tbsp. olive oil in a large skillet. Add the shrimp and cook for a few minutes, until opaque. Remove to a plate to let cool. Heat 2 tbsp. butter and 2 tbsp. olive oil in the skillet. Add the onion and garlic and cook, stirring occasionally. While the onion and garlic are cooking, chop the shrimp into small, bite-sized pieces. Add the wine (or chicken broth) to the pan and allow to reduce for a few minutes. <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Chiffonade</span> the basil leaves and set aside. Stir in tomato sauce. Add the heavy cream and stir well to combine. Add shrimp back to the skillet and season with salt and pepper to taste. Add the parsley and basil and mix well. <br /><br />Drain pasta and return to pot. Add the sauce to the pot and stir well to combine. Serve.<br /><br />Source: <a href="http://thepioneerwoman.com/cooking/2007/09/cooking_with_my_punk-ass_little_sister_penne_a_la_betsy/">The Pioneer Woman Cooks</a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com1tag:blogger.com,1999:blog-3795175398068632303.post-54955013787253426512009-10-28T16:05:00.000-07:002009-10-28T16:27:25.760-07:00Blue Cheese Souffle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAG2nX0797t1KYAIDi9xW4XNB9MruoT2KI7gLcXCYqbrPr1twg1aFuU-Iwj_5kwTfQIgG6iRLxur6X2TV96D9WZg4HeN8dr-CJdeSdBdTPKnIe0QsufhIYlyNwUPixkW3ipwpM_8V_zoA/s1600-h/food+057.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397793277769987618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAG2nX0797t1KYAIDi9xW4XNB9MruoT2KI7gLcXCYqbrPr1twg1aFuU-Iwj_5kwTfQIgG6iRLxur6X2TV96D9WZg4HeN8dr-CJdeSdBdTPKnIe0QsufhIYlyNwUPixkW3ipwpM_8V_zoA/s400/food+057.JPG" /></a><strong></strong><br />Wow, this was a first! I would have <em>never </em>made a souffle on my own without the <a href="http://barefootbloggers.wordpress.com/">Barefoot <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Bloggers</span></a>. Thanks this week go to Summer of <a href="http://www.sexyapartment.blogspot.com/">Sexy Apartment</a>, for making me step out of my box. This was good as a pairing with a light salad, but the guys at my house thought that it needed a little meat. The actual question was, "Can you put some bacon in this next time? Ham? Sausage?"<br /><br />Everyone worries about their souffle "falling" (mainly due to cartoons that we watched as a kid!), but I didn't have any problem with that <em>until</em> I decided to carry the whole thing downstairs to take a picture in my little studio. As I was carrying it down, I watched it slowly sink. I took a quick picture, but it looked much taller than in the picture when I took it out of the oven!<br /><strong></strong><br /><strong>Ingredients</strong><br /><br />3 tablespoons unsalted butter, plus extra for greasing the dish<br />1/4 cup finely grated Parmesan, plus extra for sprinkling<br />3 tablespoons all-purpose flour<br />1 cup scalded milk<br />Kosher salt and freshly ground black pepper<br />Pinch cayenne pepper<br />Pinch nutmeg<br />4 extra-large egg yolks, at room temperature<br />3 ounces good Roquefort cheese, chopped<br />5 extra-large egg whites, at room temperature<br />1/8 teaspoon cream of tartar<br /><br /><strong>Directions</strong><br /><br />Preheat the oven to 400 degrees F.<br /><br />Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.<br /><br />Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.<br /><br />Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.<br /><br />Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.<br /><br />Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.<br /><br />Source: Ina Garten, <a href="http://www.foodnetwork.com/recipes/ina-garten/blue-cheese-souffle-recipe/index.html">Barefoot in Paris</a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjr54NLlrQZO0ZH8SsvszlaK1jN3Qopcm-o1ZuDZHaZAhyuyILIPuE37UNsbKiMOGhowq0l9viWchGb20eWz4i4iwZec2IK7Ake_OTilhcwL28b55pFK1xWJSsTS8kDpt9lu4xrYAtPov/s1600-h/food+059.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397793101204851554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjr54NLlrQZO0ZH8SsvszlaK1jN3Qopcm-o1ZuDZHaZAhyuyILIPuE37UNsbKiMOGhowq0l9viWchGb20eWz4i4iwZec2IK7Ake_OTilhcwL28b55pFK1xWJSsTS8kDpt9lu4xrYAtPov/s400/food+059.JPG" /></a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com2tag:blogger.com,1999:blog-3795175398068632303.post-67657105227344991372009-10-08T10:00:00.000-07:002009-10-08T10:00:03.534-07:00Cheddar Corn Chowder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXaKGiB9e7Q5UR6EbYKFdsH_sApOffsaCpwSpr_vacRRkNAsLvRB_Ond4xsk0yDykVTKmmZVwj5jnlrCTQ4xJ6tOf7dAsY3jbgE4rN72De5OXiXDLVPn4JlQMtIFOQObgMX8t9p-5uJzP/s1600-h/food+008.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5389868210898108978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXaKGiB9e7Q5UR6EbYKFdsH_sApOffsaCpwSpr_vacRRkNAsLvRB_Ond4xsk0yDykVTKmmZVwj5jnlrCTQ4xJ6tOf7dAsY3jbgE4rN72De5OXiXDLVPn4JlQMtIFOQObgMX8t9p-5uJzP/s400/food+008.JPG" /></a><br />I love it when my Barefoot Blogger assignments coincide with my weekly meal plan so well. I make a new soup recipe every Monday, and this week's choice by Jill from <a href="http://jillbuker.blogspot.com/">My Next Life</a> was perfect. This corn chowder is perfectly creamy and packed full of veggies, I will <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">definitely</span> be making this again.<br /><br />Ingredients<br /><br />8 ounces bacon, chopped<br />1/4 cup good olive oil<br />6 cups chopped yellow onions (4 large onions)<br />4 tablespoons (1/2 stick) unsalted butter<br />1/2 cup flour<br />2 teaspoons kosher salt<br />1 teaspoon freshly ground black pepper<br />1/2 teaspoon ground turmeric<br />12 cups chicken stock<br />6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)<br />10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)<br />2 cups half-and-half<br />8 ounces sharp white cheddar cheese, grated<br /><br />Directions<br /><br />In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.<br /><br />Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water.<br /><br />Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com3tag:blogger.com,1999:blog-3795175398068632303.post-62297425672690800122009-10-04T19:18:00.000-07:002009-10-04T19:30:37.852-07:00Soft Pretzels<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoGaoJT6fJhnio0C-sAUab7ijHYwwVr4eQMvXRiJLJCP43HsdpdE26UZeBDcle05ytI62uodr70Bx6e0ytpeq94Qliw88ezuMXAFBs703gXrmIcJ-Yv9jXqrkNX1glB7LLRJN482kOpq6/s1600-h/038.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5388934966072007634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoGaoJT6fJhnio0C-sAUab7ijHYwwVr4eQMvXRiJLJCP43HsdpdE26UZeBDcle05ytI62uodr70Bx6e0ytpeq94Qliw88ezuMXAFBs703gXrmIcJ-Yv9jXqrkNX1glB7LLRJN482kOpq6/s400/038.JPG" /></a><br />My favorite part of baking is that it is easy to share my results with all of my friends. Most of my goodies are of my own choosing, but last week I decided to take a poll of the staff and students in my clinic to see what they were craving. I have never made anything savory for them, and they were almost unanimous that these soft pretzels from <a href="http://annies-eats.com/"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Annie's</span> Eats</a> sounded great. I'm taking them in to school in the morning, but I snuck a few for Phillip & I tonight and we were pleased. The whole process is a little time consuming, but the result is really impressive.<br /><br />Ingredients:<br /><br />For the dough:<br />1½ cups warm water (110-115° F)<br />1 tbsp. sugar<br />2 tsp. kosher salt<br />2¼ tsp. instant yeast<br />22 oz. all-purpose flour (about 4½ cups)<br />4 tbsp. unsalted butter, melted<br />Vegetable oil, for greasing the bowl<br /><br />For finishing:<br />Cooking spray<br />10 cups water<br />2/3 cup baking soda<br />1 egg yolk beaten with 1 tbsp. water<br />Pretzel (or kosher) salt<br /><br />Directions:To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.<br /><br />Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 8 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope. Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough.<br /><br />Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt. Bake in the preheated oven until dark golden brown, about 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.<br /><br />Source: <a title="Alton Brown" href="http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html" target="_blank">Alton Brown</a> via <a href="http://annies-eats.com/2009/08/24/summer-fun-and-games-night/"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Annies</span>-Eats</a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com1tag:blogger.com,1999:blog-3795175398068632303.post-41066935209125368162009-10-01T15:57:00.000-07:002009-10-01T15:57:00.105-07:00Bruschetta by Julia<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvIi_ziZ1zS2DvPrS4yvytB8SsFPDqzimjUYfI5Un82f63brstXQP6aQDkOVewjzSsBlyNunplCOkJhL2FItkErxtR0dL2F34kzdU_hV4JuP8qyHItwPh9xWcU1n-9eeRIGGnyv3KMPJW/s1600-h/food+004.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387028077449822114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvIi_ziZ1zS2DvPrS4yvytB8SsFPDqzimjUYfI5Un82f63brstXQP6aQDkOVewjzSsBlyNunplCOkJhL2FItkErxtR0dL2F34kzdU_hV4JuP8qyHItwPh9xWcU1n-9eeRIGGnyv3KMPJW/s400/food+004.JPG" /></a> Phillip has been bugging me about this <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Bruschetta</span> for a month. He took me to see the movie <em>Julie & Julia</em> a few weeks ago, and has been asking me to use our fresh tomatoes to make Julia's version of one of his favorite dishes ever since. I couldn't find her recipe, but I knew from the movie that she fried her bread in olive oil, so I winged the rest. <br /><br />This isn't really a recipe, but I'll just explain the steps.<br /><br />Fry sliced crusty bread in shallow olive oil over medium heat until lightly browned. Top with chopped tomatoes, julienned basil, extra virgin olive oil and grated Parmesan cheese. I served it in a pool of olive oil, just like we had in Italy.Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com0tag:blogger.com,1999:blog-3795175398068632303.post-46448315439263557732009-09-30T15:46:00.000-07:002009-09-30T19:04:12.266-07:00Zuppa Toscana<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-7JyYN5Hu9QrmNEkkhmTA22Af8Z_197MxDjlREyisatokdUb8oV3IukhZFLSkrKqGUZtbl526c0RvveV8Wy4bqM5bq4m7_obmV0gTayIAhIRXCwD86wPmrDDXJ7R1AAbU2ZX9cR45v2w/s1600-h/food+012.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387025625423910594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-7JyYN5Hu9QrmNEkkhmTA22Af8Z_197MxDjlREyisatokdUb8oV3IukhZFLSkrKqGUZtbl526c0RvveV8Wy4bqM5bq4m7_obmV0gTayIAhIRXCwD86wPmrDDXJ7R1AAbU2ZX9cR45v2w/s400/food+012.JPG" /></a> Soup season is here! I love soup so much that I make it every week from the first hint of fall until spring is almost over. One of my favorite soup to eat out is the Zuppa Toscana from Olive Garden. It is so different than other soups and it is super healthy with the addition of freash kale. This was the first time that Phillip & AJ had tried this soup and they were pleasantly surprised that it was so hearty.<br /><br />Ingredients<br />6-8 cups chicken broth<br />1 lb italian sausage, removed from casings<br />2 baking potatoes, scrubbed<br />1 teaspoon garlic powder<br />1 1/2 teaspoon red pepper flakes<br />salt & pepper to taste<br />1 bunch fresh kale<br />1/4 cup half & half<br /><br />In a large dutch oven over high heat, add the chicken broth and bring to a boil.<br /><br />While the broth is coming up to a boil, prepare the potatoes by slicing in half lengthwise and then cutting each half into 1/2 inch slices with the skin on. Set aside.<br /><br />With the italian sausage removed from the casings (or you could use bulk italian sausage too), crumble the sausage into the hot broth.<br /><br />Add the potatoes to the pot, season with spices and cook until the potatoes are tender, about 15-20 minutes.<br /><br />As the potatoes soften, prepare the kale by cutting away the tough core and stem. Slice the leafy greens into slices and place in a bowl.<br /><br />Once the potatoes have softened up, remove from heat or turn the heat off. Stir in the kale and half & half. (The heat of the soup will cook the kale without turning it brown.)Serve hot.<br /><br />Source: <a href="http://joelens.blogspot.com/2009/09/zuppa-toscana-olive-garden.html">What's Cooking Chicago?, Joelen's Culinary Adventures with Friends and Food<br /></a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com0tag:blogger.com,1999:blog-3795175398068632303.post-4731215423996590212009-09-29T14:34:00.000-07:002009-09-29T15:46:14.733-07:00Beatty's Chocolate Cake<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387020985375144226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6xgYs_tnH6wogVJI9a99R9-onJYdyoYftMVcsf9KWYCGEEVVqD64Vr4rQZj8k8ju6G0SIJBz-g0m8RkViWv2VazPRTpISaROcTHBpgMWw0AWAHWWri3P342c6OEsRPCTBBzeEUtmrFnr/s400/food+046.JPG" />This month's Barefoot <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Bloggers</span> choices were by Mary of <a href="http://www.passionateperseverance.blogspot.com/">Passionate Perseverance</a> and Susy of <a href="http://www.marksusy.blogspot.com/">Everyday Gourmet</a>. They both chose party cakes, and while I was only able to get to one of them, they both look like great choices if you are celebrating a birthday or other special day. Check out some of the <a href="http://barefootbloggers.wordpress.com/whose-turn-is-it/">other Barefoot <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Bloggers</span></a> to see how they took on the challenge of Ina's Birthday Sheet Cake. I made this chocolate cake the other night, and we are still enjoying it! The chocolate frosting was a little rich for me (very semi-sweet tasting), but I would <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">definitely</span> use this chocolate cake recipe again. It was a really easy recipe to put together, and was very moist and <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">chocolaty</span>.<br /><br /><div>Ingredients<br /><div><br /><div>Butter, for greasing the pans<br />1 3/4 cups all-purpose flour, plus more for pans<br />2 cups sugar<br />3/4 cups good cocoa powder<br />2 teaspoons baking soda<br />1 teaspoon baking powder<br />1 teaspoon kosher salt<br />1 cup buttermilk, shaken<br />1/2 cup vegetable oil<br />2 extra-large eggs, at room temperature<br />1 teaspoon pure vanilla extract<br />1 cup freshly brewed hot coffee </div><br /><div>Directions</div><br /><div>Chocolate <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Buttercream</span>, recipe follows</div><br /><div>Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. </div><br /><div>Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. </div><br /><div>Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. </div><br /><div>Chocolate Frosting:<br /></div><div>6 ounces good semisweet chocolate (recommended: <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Callebaut</span>)<br />1/2 pound (2 sticks) unsalted butter, at room temperature<br />1 extra-large egg yolk, at room temperature<br />1 teaspoon pure vanilla extract<br />1 1/4 cups sifted confectioners' sugar<br />1 tablespoon instant coffee powder </div><br /><div>Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.<br /></div><div>In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake. </div><div> </div><div>Source: <a href="http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html">Ina Garten</a>, Barefoot Contessa at Home page 165-166</div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387021724334860466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhbeMVw0VCW8yRQBy-2bPEmrkzBTo03hF25-c_6Nxf2e1EQobazH7AyZOMqXduZjiYkEqo3dAkxY4DAIJJeHUgt5PvvycQc3YHAhAfdHBZd_IM_Kwl5rr7pm8twr3yNVm5owwI2XzBRAZ/s400/food+058.JPG" /></div></div></div>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com0tag:blogger.com,1999:blog-3795175398068632303.post-70663640955102788802009-09-13T19:15:00.001-07:002009-09-13T19:21:23.248-07:00Pumpkin Whoopie Pies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEirKDATjMF1pE6EWjvdvX6-wiKFsMRD1aBSLpYjVJHth-KNC4x5F_o2LAVNJpznfakg1y3-ZzwuB7RT3SCX5qDZxx3aJSpAIxMAgvQYQdQpjJnvXmQjwX_0cJyTKHMktyGOucbnO4r3u/s1600-h/050.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5381141042747723810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEirKDATjMF1pE6EWjvdvX6-wiKFsMRD1aBSLpYjVJHth-KNC4x5F_o2LAVNJpznfakg1y3-ZzwuB7RT3SCX5qDZxx3aJSpAIxMAgvQYQdQpjJnvXmQjwX_0cJyTKHMktyGOucbnO4r3u/s400/050.JPG" /></a> I've been hearing grumblings at school recently. "Where are the cupcakes?" "We haven't had any goodies recently." They're right. I've gotten lazy about spoiling my friends. I had some extra time today, so I made them these fall treats to take to school in the morning. My future sister-in-law, Hannah, was my assistant for this recipe (and Phillip's birthday torte), and we both made sure to test these to make sure they passed our standards. They were soft and pumpkin-y, perfect for my friends!<br /><br />Ingredients:<br /><br />For the pumpkin cookies:<br />3 cups all-purpose flour<br />1 tsp. salt<br />1 tsp. baking soda<br />1 tsp. baking powder<br />2 tbsp. cinnamon<br />1 tsp. ground ginger<br />½ tsp. ground nutmeg<br />1 cup granulated sugar<br />1 cup dark brown sugar, firmly packed<br />1 cup canola oil<br />3 cups chilled pumpkin puree<br />2 large eggs<br />1 tsp. vanilla extract<br /><br />For the maple cream cheese filling:<br />3 cups powdered sugar<br />½ cup unsalted butter, at room temperature<br />8 oz. cream cheese, at room temperature<br />3 tbsp. maple syrup<br />1 tsp. vanilla extract<br /><br />Directions:<br />To make the pumpkin cookies, preheat the oven to 350° F. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, salt, baking soda, and spices. Set aside. In a separate bowl, whisk sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.<br /><br />Use a small ice cream scoop with a release mechanism to drop the dough onto the prepared baking sheets (about 1.5-2 tablespoons.), about 1 inch apart. Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool on the pan for about 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough.<br /><br />To make the filling, in the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful not to <span id="SPELLING_ERROR_0" class="blsp-spelling-error">overbeat</span> the filling or it will lose structure.<br /><br />To assemble, turn half of the cooled cookies upside down. Pipe filling onto the flat side of the overturned cookies. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Refrigerate for at least 30 minutes to firm before serving.<br /><br />Source: <a href="http://annies-eats.com/2008/12/01/pumpkin-whoopie-pies/">Annie's Eats</a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com2tag:blogger.com,1999:blog-3795175398068632303.post-33648814798708837552009-09-13T19:04:00.000-07:002009-09-13T19:14:30.183-07:00Chocolate Peanut Butter Torte<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9kEkqs45VCCVsGSkz68rMTRaLlItVbg1h7gJlaHg_v_gy7Vspdvvmo8HzTd2vQiDjf4CH5B-9aQ7gYKIPcCJxwUVCndnQg0Ytp4ErOTsdGvAqdEqVB4vr-vDeY42IuiyxgRhZ8A8KbQv/s1600-h/057.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5381139318184317234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9kEkqs45VCCVsGSkz68rMTRaLlItVbg1h7gJlaHg_v_gy7Vspdvvmo8HzTd2vQiDjf4CH5B-9aQ7gYKIPcCJxwUVCndnQg0Ytp4ErOTsdGvAqdEqVB4vr-vDeY42IuiyxgRhZ8A8KbQv/s400/057.JPG" /></a> Happy Birthday Phillip! I let Phillip peruse my favorite blogs to choose his <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">birthday</span> dessert, and he chose this beauty from Annie's Eats. It made the perfect dessert for his birthday dinner tonight. It was salty and sweet, but not too dense. It was a big hit!<br /><br />Ingredients:<br /><br />For the crust:<br />32 Oreo cookies, finely processed into crumbs<br />5 1/3 tbsp. unsalted butter, melted and cooled<br />Small pinch of salt<br /><br />For the crunch:<br />1 1/4 cups salted peanuts, finely chopped, divided (for the filling, crunch and topping)<br />1/2 cup mini chocolate chips<br />2 tsp. sugar<br />1/2 tsp. espresso powder<br />1/4 tsp. ground cinnamon<br />Dash of ground nutmeg<br /><br />For the filling:<br />2 cups heavy cream<br />1 1/4 cups confectioners’ sugar, sifted<br />12 oz. cream cheese, at room temperature<br />1 1/2 cups creamy peanut butter (not natural)<br />2 tbsp. whole milk<br /><br />For the topping:<br />1/2 cup heavy cream<br />4 oz. bittersweet chocolate, finely chopped<br /><br />Directions:<br />To make the crust, preheat the oven to 350 degrees F. Butter a 9-inch <span id="SPELLING_ERROR_1" class="blsp-spelling-error">springform</span> pan and place it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the <span id="SPELLING_ERROR_2" class="blsp-spelling-error">springform</span> pan. Freeze the crust for 10 minutes. Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.<br /><br />To make the crunch, in another small bowl combine 1/2 cup of the chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon and nutmeg. Toss with a fork to mix and set aside.<br /><br />To prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup of confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed.<br /><br />Wipe out (do not wash) the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, whole milk, and 1/4 cup of the chopped peanuts until well combined.<br /><br />Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.<br /><br />To finish the torte, put the chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the 1/2 cup of cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the <span id="SPELLING_ERROR_3" class="blsp-spelling-error">ganache</span> is completely blended and smooth.<br /><br />Pour the <span id="SPELLING_ERROR_4" class="blsp-spelling-error">ganache</span> over the torte, smoothing with a metal icing spatula. Scatter the remaining peanuts over the top and chill to set the topping, at least 20 minutes. When the <span id="SPELLING_ERROR_5" class="blsp-spelling-error">ganache</span> is firm, remove the sides of the <span id="SPELLING_ERROR_6" class="blsp-spelling-error">springform</span> pan. Refrigerate until ready to serve.<br /><br />Source: <a href="http://annies-eats.com/2009/04/10/chocolate-peanut-butter-torte/">Annie's Eats</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYeUaKYD7zP20sGmq7bN0cHHp0y533GJS5VDTqYORFBiBLav6IF7j57ctb3kiDTBYQZQDnvbRNRlv_ICS6FgXJ1ptUXogvqYPI6ejmBhVBPrVjOpmUSsANMgHDCLjngkSb-NCws7A99o6W/s1600-h/061.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5381139158233670706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYeUaKYD7zP20sGmq7bN0cHHp0y533GJS5VDTqYORFBiBLav6IF7j57ctb3kiDTBYQZQDnvbRNRlv_ICS6FgXJ1ptUXogvqYPI6ejmBhVBPrVjOpmUSsANMgHDCLjngkSb-NCws7A99o6W/s400/061.JPG" /></a>Jamiehttp://www.blogger.com/profile/10497313496949840648noreply@blogger.com0