Who can resist a good peanut butter cookie?  I can’t, that’s for sure.  They make me feel like a kid again.  (This is increasingly important, because I am celebrating another birthday this weekend – eek!)  This particular recipe is fantastic.  In fact, it will be my new standard for peanut butter cookies.  The peanut butter flavor is great, but the really wonderful thing about these is the texture.  They are thick, soft, and chewy – just perfect!

I was disappointed when I saw shortening on the ingredient list for these cookies, because I typically try to avoid using shortening in my cooking and baking.  Normally I would just substitute an equal amount of butter for the shortening and never think a thing about it.  However, thanks to an article I read in Cook’s Illustrated, I learned that shortening and butter have some different properties that affect the way they behave in baked goods.  I really wanted to keep the thick, chewy texture I was expecting from these cookies, so instead of subbing butter for all of the shortening, I did so only for half.  It worked like a charm and I was thrilled with the way these turned out.  The honey probably also plays a role in this magnificent texture, but I don’t know enough of that science to explain it.  A cookie (or two) with a cold glass of milk was a great way to unwind after a long day.  Obviously, I lead a wild and crazy life.

Chewy Peanut Butter Cookies
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Ingredients:
3 cups all-purpose flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup vegetable shortening
4 tbsp. unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup honey
2 large eggs
Sugar, for rolling the cookies

Directions:
In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey.  Mix in the eggs one at a time, beating well after each addition.  With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.

Preheat the oven to 350˚ F.  Roll the dough into 1½-inch balls, and roll each dough ball in sugar.   Place the dough balls on an ungreased baking sheet, a couple inches apart.  Bake for 10-12 minutes, or until slightly puffed and golden.  Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Source: adapted from What’s Cooking in the Orange Kitchen, originally from Taste of Home

In my never-ending search for meals quick enough for a weeknight, but different enough not to bore our taste buds, I stumbled across this lovely recipe.  Of course I have seen salmon burgers plenty of times before, though I’m not sure I had ever tasted one.  I like salmon and I like burgers so this sounded great to me.

Some fish can be quite delicate and I was a bit concerned that these patties would fall apart during the transfer or cooking process, but I was pleasantly surprised.  They held their shape perfectly and cooked through very well without falling apart.  I threw together a cilantro mayo and along with the fresh lettuce, tomato and onion on top, this burger was dressed just right.  The flavor was well balanced so that you could taste the salmon but it wasn’t too fishy.  Next time I may try mixing a few chopped green onions into the burger mixture to add another dimension of flavor.  We’ll certainly be having these again!

Salmon Burgers with Cilantro Mayo
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Ingredients:
½ cup red bell pepper, diced
6 tbsp. panko bread crumbs
1 clove garlic, finely minced
1 lb. salmon fillets, skinned, boned and finely chopped
1 large egg white, lightly beaten
1½ tsp. soy sauce
1 tsp. fresh lemon juice
¼ tsp. salt
1-2 tbsp. vegetable or canola oil

For the cilantro mayo:
1 clove garlic, chopped
½ cup mayo
½ cup cilantro
Dash of cayenne pepper
Squeeze of lemon juice

For serving:
Burger buns
Green lettuce
Sliced red onion
Sliced tomatoes

Directions:
In a medium mixing bowl, combine the diced bell pepper, panko, garlic and salmon.  In a small bowl combine the egg white, soy sauce, lemon juice and salt.  Add the liquid mixture to the bowl with the salmon and toss gently until well incorporated.  Form the mixture into four equal patties.

To make the cilantro may, combine all the ingredients in the bowl of a food processor.  Process until well combined and smooth.

Lightly coat a grill pan or skillet with 1 tablespoon of the oil.  Heat over medium-high heat until hot.  Cook the patties about 5 minutes per side, until cooked through.

Place the burgers on the buns, spreading one side of the bun with the cilantro mayo.  Top as desired with lettuce, onion and tomato.

Source: burgers adapted from Paula Deen via Food Network

As a child, I would have hated this bread.  Back in those days I thought perfect white, fluffy Wonder Bread (which my family never bought) was the absolute best.  Instead, my family usually had some sort of wheat bread.  I wasn’t crazy about it – it tasted too healthy!  And the loaves of wheat bread that have little pieces of nut or seeds mixed in?  Forget it.  I’d spend an hour picking out every single nut or seed so my bread looked like Swiss cheese.

But now, I love wheat breads, and I love trying new variations.  I have another recipe that is still my favorite, but this version was wonderful and different from the usual.  The addition of the oatmeal gave it a really great flavor, and it had a gorgeous tender texture, perfect for sandwiches.  Not to mention, this loaf is a monster!  Seriously, I have never seen bread rise quite this high.  Now that’s partly my fault because I took a mini nap while it was rising, and it went a bit over the recommended time.  But I really started out with a lot of dough to begin with before the rise.  Ben was, of course, thrilled by the giant loaf of bread.  Next time I think I may try increasing the amount of dough by just 50% and then baking it into two loaves.  It’s always nice to end up with two loaves and then you can have one frozen for later.  And good news – even Andrew likes this bread.  Maybe he won’t be quite as picky a child as I :)

Oatmeal Buttermilk Wheat Bread
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Ingredients:
1½ cups rolled oats, divided
1 cup boiling water
¼ cup room temperature water
2 tbsp. + 1 tsp. agave nectar (or honey), divided
2 tsp. instant yeast
1½ cups buttermilk, at room temperature
½ cup extra virgin olive oil
2½ cups whole wheat flour
2½ cups all-purpose flour
2 tsp. salt

Directions:
Set aside ¼ cup of the rolled oats.  Place the remaining oats in a medium bowl.  Cover with the boiling water, mix well, and let sit uncovered for 10 minutes, stirring occasionally.

In the bowl of a stand mixer fitted with the paddle attachment, combine the soaked oats, room temperature water, 2 tablespoons of agave, yeast, buttermilk, olive oil, 2 cups of each flour, and salt.  Mix briefly on low speed until ingredients are combined.  Mix in the remaining ½ cup of each flour.  Switch to the dough hook and knead on low speed for about 10 minutes.  The dough will be wet, cling to the hook, and have a satiny finish.

Place the dough in a lightly oiled bowl, turning once to coat.  Cover the bowl with plastic wrap, and let the dough rise in a warm place for 1 hour or until doubled in bulk.

Turn the dough out onto a lightly floured surface, flattening it with your hands to release the excess air bubbles.  Form the dough into a 12 x 6-inch rectangle and position it so the long side is facing you.  Fold the two shorter ends onto the top so that they meet in the middle.  Starting with the closest end, roll the dough away from you tightly into a log.  Pinch the seam closed.  Transfer the loaf to an oiled loaf pan, pressing it so that it reaches all the corners.  Mix the remaining agave nectar with ½ a teaspoon of very hot water.  Brush over the top of the loaf, and sprinkle with the reserved oats.  Let rise for about 30 minutes, just until the loaf rises over the top of the pan.

Preheat the oven to 375˚ F.  Bake the loaf for 1 hour.  Remove from the oven, transfer to a wire rack and allow to cool completely before slicing.

Source: adapted from Confections of a Foodie Bride, originally from Macrina Bakery and Cafe Cookbook

I’ve been waiting quite a while for just the right apple muffin recipe to come along.  Every time I found one that looked promising, the reviews were mediocre at best.  Why was it so hard to find a good apple muffin?  As soon as I saw this recipe, I knew it would be the end of my searching…all because of that one magic word – butterscotch.  These were as simple as any other muffin to throw together, but the combination of oats, chopped apples, toasted pecans and of course the butterscotch chips mixed into the batter made for a delicious and complex flavor.  If you’re less of a sweet tooth than I, you might want to skip the butterscotch chips but I have yet to meet something that was “too sweet”, so I loved them.  Also, the dried apple slice on top is obviously optional but I thought it added an extra layer of flavor and texture that was just right.  Yum, yum!

Apple Cinnamon Butterscotch Muffins
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Ingredients:
2½ cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1¼ tsp. ground cinnamon
¾ cup old-fashioned oats
8 tbsp. unsalted butter, at room temperature
½ cup packed brown sugar
2/3 cup applesauce
2 large eggs
1½ tsp. vanilla extract
1 cup milk
¾ cup butterscotch chips
¾ cup chopped apples
1/3 cup toasted pecans, chopped

For topping (optional):
Dried apple slices
Maple syrup
Granulated sugar

Directions:
Preheat the oven to 350˚ F.  Line the wells of two muffin pans with paper liners (about 18 liners total).  Set aside.

In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.  Mix lightly with a fork to blend.  Stir in the oats.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and smooth, 1-2 minutes.  Beat in the applesauce, eggs and vanilla extract until incorporated.  With the mixer on low speed, mix in the dry ingredients in three additions alternately with the milk, beginning and ending with the dry ingredients and beating just until incorporated.  Fold in the butterscotch chips, apples, and toasted pecans with a rubber spatula.

Divide the batter evenly between the prepared muffin cups.  If desired, press a dried apple slice into the top of the batter in each cup.  Drizzle lightly with maple syrup and sprinkle with sugar.  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Yield: about 18 muffins

Source: adapted from Sugar Plum

Scallops are a food that I have not always had an affinity for.  In fact, I used to hate them.  When I was a child I remember my mom would make a dish with scallops that I really did not like, but I was always made to finish every last bite.  To me, the scallops seemed like fishy bites of rubber.  Now, I have heard from most who knew her that my mom was an excellent cook and I’m sure that was true, but I have a feeling she may have overcooked her scallops.  Good scallops that have been well prepared should not be tough at all, but instead practically melt in your mouth.

This is the recipe that converted me to a scallop lover.  It’s very easy to love.  The scallops really shine in a simple butter and white wine sauce.  Another huge plus is that this meal is so simple, it comes together very quickly.  It’s an easy, elegant dinner that would be wonderful for a special occasion, but is also suitable for changing things up from your usual routine on a weeknight.  I don’t really make any alterations to the recipe other than not cutting the scallops in half as Ina recommends.  They obviously need to cook a little longer this way, but it’s just my personal preference to keep them whole.  I served these atop a bed of wilted spinach with our favorite garlic rice pilaf and it was a lovely meal.

Scallops Provençal
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Ingredients:
1 lb. fresh bay or sea scallops
Kosher salt
Freshly ground black peper
All-purpose flour, for dredging
4 tbsp. unsalted butter, divided
½ cup minced shallots (about 2 large)
1 clove garlic, finely minced
2-3 tbsp. flat-leaf parsley, minced
1/3 cup dry white wine
1 lemon, halved

Directions:
If using bay scallops, leave them whole.  If using sea scallops, cut them in half horizontally (or, leave them whole and cook a bit longer).  Season the scallops with kosher salt and black pepper, toss with flour, and shake off the excess.

In a large skillet or sauté pan, melt 2 tablespoons of the butter over high heat until sizzling.  Add the scallops to the pan in a single layer.  Lower the heat to medium and allow the scallops to brown lightly on one side without moving.  Then turn and brown lightly on the other side.  This should take about 3-4 minutes total (closer to 8 minutes for sea scallops left whole).

Add the rest of the butter to the pan with the scallops and let it melt.  Add the shallots, garlic, and parsley to the pan and sauté for 2 more minutes, tossing the seasonings with the scallops.  Add the wine to the pan and cook for 1 minute.  Taste the sauce for seasoning and adjust as necessary.  Serve hot, with a squeeze of fresh lemon juice over the scallops.

Source: adapted from Barefoot in Paris by Ina Garten

I’m always thrilled to have an opportunity to participate in the 24, 24, 24 monthly event sponsored by Foodbuzz.  Our group of friends often coordinates girls’ night/guys’ night get-togethers where the guys all stay in to play poker, watch movies, etc. while the girls all go out for dinner, drinks, and girl talk.  However, sometimes it is fun to hold both events under the same roof.  We’re still able to spend some time with everyone as a group, but have our separate get togethers as well, not to mention this option is easier on the pocketbook and much more kid-friendly.

This time I decided to really go all out with the two separate themes to make a spread of more elegant “girl food” and a spread of more typical poker fare or “man food” for the guys.  Of course, we all sampled all of the food, but it was fun to have the two different set-ups and it was a great excuse to make some of the foods I’ve been wanting to try.

I decorated with flowers and candles in the dining room and living room.  I also made a playlist including Britney Spears and Lady Gaga to act as boy repellent :)

The menu for the ladies included the following:
Salmon Mousse Bites
California Rolls
Creamy Cucumber Canapés
Phyllo Mushroom Bundles
Chocolate-Covered Strawberries
Dulce de Leche Sandwich Cookies
Chocolate Chip Cookie Dough Truffles
Pitchers of Sex on the Beach Cocktails

I’ve been making this salmon mousse for a long time, and I absolutely love it.  It’s a nice elegant appetizer.

California rolls – yum!  These were very popular with the guests.  (And for any sushi traditionalists – yes, I know this is not a correct California roll, this is just how I like to make them.)

These cucumber canapés with herb and cheese filling were light and refreshing.

I forgot to get a photo of the phyllo mushroom bundles, but they were very tasty as well.  I have to say though, I am going to try to remember not to put phyllo on party menus from now on.  It needs to be made at the last minute, and I much prefer to have most things done in advance.

Chocolate-covered strawberries seem like a quintessential girl food, and they are always a hit.  I think they are a great addition to any dessert spread because the fruit helps balance out heavier items.

Dulce de leche sandwich cookies – wow.  Definitely one of the more decadent cookies I’ve had.  These have the wonderful warm flavor of the dulce de leche in the cookies themselves, and the filling is dulce de leche with a sprinkling of fleur de sel.

These chocolate chip cookie dough truffles have been a favorite amongst my friends for a long time.  I served them at a holiday party a couple years ago, and they have not been forgotten.  These were definitely the most popular dessert.

And my personal favorite part of the night – a big pitcher of “sex on the beach”.  This has long been one of my favorite cocktails.  I used to order it all the time in college and I am beyond thrilled to finally know how to make it at home.  We made our way through one pitcher, and started on a second.  Love it!

Best friends since kindergarten :)

Alright, now, on to the man food!  Their spread included:
Spicy Sausage Dip
Ham and Cheese Pretzel Bites
Pepperoni Pizza Bites
Chicken Enchilada Roll-Ups
Guinness Chocolate Cupcakes
Football Rice Krispie Treats
Assorted Beers

First up is this spicy sausage dip.  Holy heck, it is awesome!  I like most things with sausage, but this is really fantastic.  I just wish we didn’t have any leftover because it keeps calling to me from the fridge.   I think this would be a huge hit at a Super Bowl party.

These ham and cheese pretzel bites seemed to be quite a hit.  I put out a large number, but they were almost completely gone at the end of the evening.  I made these the night before and rewarmed them just before the party to make things easier that day.  They really weren’t difficult to make though, and depending on the menu, I think they could be made just before the party as well.

Oh, the magnificent pizza bites.  I made these babies a few months ago and we devoured them in no time flat, so  I knew they had to make an appearance at the party.  I filled them with mozzarella cheese and pepperoni, but I’m sure they would be wonderful with any number of fillings.  They didn’t last long!

These chicken enchilada roll-ups are a great party food.  They taste fantastic and are served cold, which makes them really convenient since they can be prepared in advance.  I found them irresistible, and others must have to because there were none left over.

Guinness chocolate cupcakes topped with playing card suit sprinkles seemed fitting for the poker game.  The Guinness cake has long been a favorite with this group, so it’s a no-brainer.  I purchased these sugar decorations, but I think you could easily make your own using candy melts or royal icing.

I had a hard time thinking of another “manly” dessert, but Rice Krispie treats seemed perfect because they are so low maintenance.  Of course, I didn’t think plain old Rice Krispie treats was quite special enough though, so I cut out football shapes, dipped in chocolate and drew on some laces.  Easy, cute, and perfect to get us pumped for the Colts game today!

The guys seemed to enjoy their food just as much as we girls enjoyed ours, and they also enjoyed their poker game.

We had a really wonderful night!  It was fun to have so many friends all together, and be able to have our girl time and guy time in one place.  If you are looking for recipes, I decided not to include them in this post just because it gets too long that way.  But don’t worry!  They will be posted in the next few weeks.  I’ll probably start with the guy food first, because it will be perfect for all the Super Bowl parties that are coming up.  Hopefully we’ll be watching a Colts victory!!!

Want to see my past 24, 24, 24 events?  Check them out here:
We’re Almost Doctors Celebratory Dinner
Smirnoff Summer Fun & Games Night

Have you ever had a cream puff?  Like, a real cream puff?  I’m not talking about the frozen kind, which is all I had experienced up until this point in my life (ridiculous, I now realize.)  Those were always okay, but nothing to write home about.  These, however – these are little bites of heaven.  Now I’m sure this comes as no surprise to those of you familiar with my serious love of pastry cream.  A small round pastry shell filled with the silky smooth pastry cream, and glazed with chocolate – how could I not love them?  (Even better, I had some pastry cream left over for random snack attacks ;) )

Another thing I love is how easy they were to make, yet impressive when served.  The pâte à choux was a breeze to make in the food processor.  My one tip is that I think a thermometer is really important when cooking the dough.  The recipe describes how the appearance should change when it reaches the desired temperature, but I never really saw a discernible difference and if I hadn’t used a thermometer, I probably would have really overcooked it.  The chocolate glaze may not be traditional on cream puffs (at least it wasn’t originally included in this recipe), but it just seemed so much better than the dusting of powdered sugar that was recommended.  What isn’t better with chocolate?

Cream Puffs
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Ingredients:
For the pastry cream:
2 cups half-and-half
½ cup sugar
Pinch salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces
1½ tsp. vanilla extract

For the pâte à choux:
2 large eggs plus 1 large egg white
5 tbsp. unsalted butter, cut into 10 pieces
2 tbsp. whole milk
6 tbsp. water
1½ tsp. sugar
¼ tsp. salt
½ cup (2½ oz.) all-purpose flour

For the chocolate glaze:
3 tbsp. half-and-half
2 oz. semisweet or bittersweet chocolate, finely chopped
1 cup (4 oz.) confectioners’ sugar, sifted

Directions:
To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.  Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.  Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly.  Return the mixture to the saucepan, scraping the bowl with a rubber spatula.  Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.  Off the heat, whisk in the butter and vanilla.  Strain the pastry cream through a  fine mesh sieve set over a medium bowl.  Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

To make the pâte à choux, whisk the eggs and egg white in a liquid measuring cup.  You should have ½ cup (discard the excess).  Set aside.  Combine the butter, milk, water, sugar and salt in a small saucepan.  Heat over medium heat and bring to a boil, stirring once or twice.  When it reaches a full boil and the butter is fully melted, remove from the heat and stir in the flour until incorporated and the mixture clears the sides of the pan.  Return the saucepan to low heat and cook, stirring constantly, using a smearing motion, until the mixture is slightly shiny, looks like wet sand and tiny beads of fat appear on the bottom of the pan (the mixture should register 175-180˚ F on an instant-read thermometer.

Immediately transfer the mixture to a food processor and process with the feed tube open to cool slightly, 10 seconds.  With the machine running, gradually add the reserved eggs in a steady stream.  When they have been added, scrape down the sides of the bowl, then process 30 seconds more until a smooth, thick, sticky paste forms.

Place an oven rack in the middle position and preheat the oven to 425˚ F.  Line a baking sheet with parchment paper.  Fill a pastry bag fitted with a ½-inch plain tip with the pâte à choux.  Pipe the paste into 1½-inch mounds on the prepared baking sheet, spacing them about 1 to 1¼ inches apart (you should be able to fit 24 mounds on the baking sheet).  Use the back of a teaspoon dipped in water to even out the shape and smooth the surface of the piped mounds.

Bake for 15 minutes (do not open the oven door during baking).  Reduce the oven temperature to 375˚ F and continue to bake until golden brown and fairly firm, 8-10 minutes longer.  Remove the baking sheet from the oven.  Use a paring knife, cut a ¾-inch slit into the side of each puff to release steam; return the puffs to the oven, turn the oven off, and prop open the oven door with the handle of a wooden spoon.  Dry the puffs in the turned-off oven until the centers are just moist (not wet) and the puffs are crisp, about 45 minutes.  Use a sharp paring knife to poke a hole through the bottom or side to check the interior.  Transfer the puffs to a wire rack to cool completely.  (At this point the puffs can be stored at room temperature for up to 24 hours or frozen for up to 1 month in an airtight plastic bag.  Before serving, crisp in the oven at 300˚ F – 5-8 minutes for room temperature puffs, 8-10 minutes for frozen puffs.)

To fill the puffs, use the tip of a paring knife to make a small cut perpendicular to the first, creating an X in the side of each puff.  Fill a pastry bag fitted with a ¼-inch plain tip with the pastry cream.  Pipe some of the pastry cream through the X into the side of each puff until it starts to ooze back out.   Repeat to fill all the puffs.

To make the glaze, place the half-and-half and chocolate in a medium microwave-safe bowl, cover with plastic wrap, and microwave for 20 seconds at a time, until the mixture just begins to steam.  Whisk together thoroughly, add the confectioners’ sugar, and whisk until completely smooth.  Dip the tops of the filled cream puffs in the chocolate glaze and transfer to a wire rack until the glaze has set completely.  Serve within several hours.

Source: adapted from Baking Illustrated

My first time trying Chicago-style pizza was actually not all that long ago.  I was in Chicago (duh) less than two years ago to take a portion of my medical boards.  I made it through the eight-hour day of testing and really needed some relaxation, but since we had three-month old Andrew with us at the time, a nice dinner out in the city just wasn’t in the cards.  We walked to pick up a pizza from Pizzeria Uno, went back to our hotel room, and pretty much devoured it.  It was a wonderful way to calm down after a very stressful day.

Honestly, I wasn’t sure what to expect of the pizza other than that it would be deep-dish, so I was surprised to see the sauce on top of the cheese.  Now I know that’s part of what makes it Chicago-style.  But it was good – and so was this homemade version.  The thick, tall crust serves as sort of a bowl for all the yummy toppings and sauce.  I tried a different deep dish recipe a while back that was just “eh”, but this version is definitely a winner.  The crust was fabulous – soft, flaky and buttery, but sturdy enough to stand up to all the cheese and sauce on top of it.  The original recipe yields two 9-inch pizzas but I made just one for the three of us.  Next time I might make both and try freezing one, since it would be a nice thing to have around when for a last minute meal.

Chicago-Style Deep Dish Pizza
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Ingredients:
For the dough:
1½ cups plus 2 tbsp. (8 1/8 oz.) all-purpose flour
¼ cup (1 3/8 oz.) yellow cornmeal
¾ tsp. salt
1 tsp. sugar
1 1/8 tsp. instant yeast
½ cup plus 2 tbsp. (5 oz.) water, at room temperature
1½ tbsp. unsalted butter, melted
1 tsp. olive oil
2 tbsp. unsalted butter, softened

For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1½ tsp. extra-virgin olive oil
Ground black pepper

For assembling and topping:
2 tbsp. olive oil
8 oz. mozzarella, shredded (about 2 cups)
¼ oz. Parmesan cheese, grated (about 2 tbsp.)

Directions:
To make the dough, combine the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook on low speed.  Mix until blended, about 1 minute.  Add the water and melted butter and continue mixing on low speed until fully incorporated, 1-2 minutes, scraping the sides and bottom of the bowl occasionally.  Increase the speed to medium-low and knead until the dough is glossy and smooth, and pulls away from the sides of the bowl, 4-5 minutes.

Using your hands, coat a medium bowl with 1 teaspoon of the olive oil.  Transfer the dough to the bowl, turning once to coat with oil.  Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45-60 minutes.

While the dough is rising, prepare the sauce.  Melt the butter in a medium saucepan over medium heat.  Add the onion, oregano, and salt.  Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.  Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar and increase the heat to medium-high.  Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes.  Off the heat, stir in the basil and oil.  Season with salt and pepper to taste.

To laminate the dough, turn the dough out onto a dry work surface and roll into a 8- by 6-inch rectangle.  Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border around the edges.  Starting at the short end, roll the dough into a tight cylinder.  With the seam side down, flatten the cylinder into a 9- by 2 inch rectangle.  Fold into thirds like a business letter, pinch the seams to form a ball, and return to the oiled bowl.  Cover tightly with plastic wrap and let rise in the refrigerator until nearly doubled in size, 40-50 minutes.

Preheat the oven to 425˚ F.  To assemble, coat a 9-inch round cake pan with 2 tablespoons of olive oil.  Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick.  Transfer the dough to the pan.  Lightly press the dough into the pan, working into the corners and 1 inch up the sides.  If the dough resists stretching, let rest 5 minutes before trying again.

Sprinkle the shredded mozzarella over the surface of the dough.  Spread the tomato sauce over the cheese and top with Parmesan.  Bake until the crust is golden brown, 20-30 minutes.  Remove from the oven and let rest 10 minutes before slicing and serving.

Yield: 1 9-inch deep-dish pizza

Source: adapted from Cook’s Illustrated, January-February 2010

I love NPR.  I love their programming, and I love their website.  Last month I was browsing their website and stumbled upon the food section, which I had never seen before.  One of the articles was about cheese balls and I immediately thought, “Ick!  Cheese balls are disgusting.”  But I read it anyway and it turns out, that is exactly what the article was about – the common view of the cheese ball as an over-processed, less than appetizing lump of “cheese” such as Velveeta served at parties and largely ignored.  This totally spoke to me (well, as much as an article about cheese balls can) because it is so true.  The idea of a cheese ball is brilliant.  I mean, who wouldn’t want a giant ball of cheese to spread on crackers?  But every time I’ve tried one, it’s been a big disappointment.

When I read this article and saw these refreshing variations of cheese balls provided, I was excited to try a one for the first time in a long time.  On New Year’s Eve, we decided to have a last minute, low-key get together at home with two of our close friends.  I wanted to make food that would require minimal prep but still taste great, and this lemon cheesecake cheese ball was one of the first things to come to mind.  So I made it – and we loved it!  It really does taste like lemon cheesecake.  It was light and delicious and we were coming back for more all night long.  This would be wonderful as an appetizer before a meal, a light dessert afterwards, or even at a brunch.  I’m so glad I gave the cheese ball a second chance, and I can’t wait to try the other variations as well!

Lemon Cheesecake Cheese Ball
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Ingredients:
10 oz. cream cheese
2½ tbsp. sugar
Zest of 1 large lemon
4 tsp. freshly squeezed lemon juice
3 graham crackers

Directions:
Combine the cream cheese and sugar in a medium bowl.  Stir together with a spoon or spatula until well combined and smooth.  Mix in the lemon zest and lemon juice until smooth.  Transfer the mixture to a piece of plastic wrap and shape into a ball, wrapped tightly.  Refrigerate until firm, at least 3 hours.  Reshape if necessary once firm.

Coarsely crush the graham crackers and transfer the crumbs to a plate or bowl.  Roll the cheese ball in the crumbs until evenly coated.  Refrigerate until ready to serve.

Source: adapted from Kirstin Jackson for NPR

While I usually eat very healthy breakfasts, every once in a while it’s fun to indulge.  That’s what these chocolate waffles are for.  They are so rich and chocolatey, I felt like I was eating chocolate cake for breakfast…which then reminded me of my favorite Bill Cosby routine.  ”Eggs – eggs are in chocolate cake!  And milk!  Oh goody!  And wheat!  That’s nutrition!….Chocolate cake, coming up!”  This was running through my head over and over, and then I absolutely busted up laughing when Ben sat down at the table and started quoting the same routine.  These were a wonderful breakfast treat, and we only topped them with some whipped cream and strawberries because they don’t need anything more than that.  And I’m sure it’s no surprise that they were very popular with Andrew as well.

Chocolate Waffles
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Ingredients:
1½ cups (7 oz.) all-purpose flour
3 tbsp. (1¾ oz.) sugar
½ cup (1½ oz.) cocoa powder
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
3 large eggs, beaten
4 tbsp. butter, melted and slightly cooled
1 tsp. vanilla extract
2 cups buttermilk, at room temperature
¾ cup mini chocolate chips
Nonstick cooking spray

Directions:
Preheat the waffle maker according to the manufacturer’s instructions.  Preheat the oven to 200˚ F.

In a medium mixing bowl, combine the flour, sugar, cocoa powder, baking powder, salt and baking soda.  Whisk to blend.  In another bowl combine the eggs, butter, vanilla and buttermilk.  Whisk to blend well.  Mix the wet ingredients into the dry ingredients just until incorporated.  Stir in the mini chocolate chips.  Let the batter rest for 5 minutes.

Fill the waffle iron with batter and cook until the waffle is crisp and completely cooked.  Transfer finished waffles to the preheated oven and repeat until all the batter has been used.  Serve immediately with fresh berries and whipped cream.

Source: adapted from Alton Brown via Food Network

Eggplant is one of those vegetables that I have supposedly disliked for a long time, though to be honest, I don’t think I’d ever really tried it.  In college one of my friends ordered eggplant Parmesan at dinner and I tried a bite, and it was good.  I filed that away, but didn’t really have it again until this year.  I’ve been going out to a lot of work-related lunches at a restaurant with an eggplant Parmesan panini on the menu.  I ordered it once, and now I get it every single time.  It’s phenomenal!  I don’t know where my mental dislike of eggplant came from, but I’m glad it’s over now.  I decided to try a classic eggplant parmesan recipe to truly appreciate it.  Of course it’s delicious – anything breaded and covered with sauce and cheese is bound to be awesome!

This meal definitely takes some time to prepare, so it’s not really suitable for a weeknight unless you want to eat late.  It’s really fun to make though.  I automatically like any recipe where you work to get excess liquid out of vegetables (like tzatziki sauce or shredded zucchini).  We loved this so much, it’s right up there with our beloved chicken Parmesan and we actually can’t decide which we like better.  My only change was to cut the original recipe in half (halved version below), but between the three of us there were no leftovers!  I did notice that I was a bit short on the breading and had a few leftover slices of eggplant, so I have altered the recipe below to correct this problem.  I know I’ll definitely be making this again and again, and I can’t wait to make it into a panini next.

Eggplant Parmesan
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Ingredients:
For the eggplant:
1 lb. globe eggplant, cut crosswise into ¼-inch thick rounds
1½ tsp. kosher salt
6 oz. high-quality white bread, torn into chunks
1½ oz. freshly grated Parmesan cheese, about ¾ cup
Pinch of salt
1 tsp. pepper, divided
¾ cup all-purpose flour
3 large eggs
3 tbsp. vegetable oil

For the tomato sauce:
1½ (14.5 oz) cans diced tomatoes
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced or pressed
¼ tsp. red pepper flakes
¼ cup fresh basil leaves, coarsely chopped
Salt and ground black pepper

4 oz. shredded mozzarella cheese (about 1 cup)
½ oz. freshly grated Parmesan cheese (about ¼ cup)
Fresh basil leaves, torn, for garnish

Directions:
To prepare the eggplant, toss the eggplant slices with the kosher salt in a large bowl until combined.  Transfer the salted eggplant to a colander and set the colander over the now empty bowl.  Let stand until the eggplant releases at least 1 tablespoon liquid, 30-45 minutes.  Spread the eggplant slices on a triple thickness of paper towels (or layers of clean kitchen towels); cover with another triple thickness of paper towels.  Press firmly on each slice to remove as much liquid as possible.  Wipe off any excess salt.

While the eggplant is draining, place a rimmed baking sheet in the oven and preheat to 425˚ F.  Pulse the bread in a food processor to fine crumbs (about 15 1-second pulses).  You should have about 3 cups.  Transfer the crumbs to a pie plate and mix in the cheese, salt, and ¼ teaspoon pepper; set aside.  Wipe out the bowl of the food processor.

Combine the flour and ¾ teaspoon pepper in a large zipper lock plastic bag; shake to combine.  Beat the eggs in a second pie plate.  Place about half of the eggplant slices in the bag with the flour; seal and shake to coat.  Remove the slices, shaking off the excess flour.  Dip in the eggs, letting the excess run off.  Coat evenly with the bread crumb mixture.  Set the breaded slices on a wire rack.  Repeat with the remaining eggplant until all the slices are breaded.

Remove the preheated baking sheet from the oven.  Add the vegetable oil to the sheet and tilt to coat evenly.  Place the breaded eggplant slices on the baking sheet in a single layer.  Bake until the eggplant is well browned and crisp, about 30 minutes, rotating the baking sheet after 10 minutes and flipping the slices after 20 minutes.  Do not turn off the oven after the slices are baked.

While the eggplant is baking, prepare the tomato sauce.  Process about half of the diced tomatoes in the food processor until almost smooth, about 5 seconds.  Heat the olive oil, garlic and red pepper flakes in a medium saucepan over medium-high heat, stirring occasionally, until fragrant and the garlic is light golden, about 3 minutes.  Stir in the processed tomatoes and the remaining diced tomatoes.  Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened at reduced, about 15 minutes.  Stir in the basil and season with salt and pepper to taste.

To assemble the dish, spread ½ cup of the sauce in the bottom of a 2-quart casserole dish.  Layer in half of the eggplant slices, overlapping the slices to fit.  Spread with another ½ cup of the sauce.  Sprinkle with half of the mozzarella.  Layer in the remaining eggplant and dot with the remaining sauce, leaving the majority of the eggplant exposed so it will remain crisp. Sprinkle with the Parmesan cheese and the remaining mozzarella.  Bake until bubbling and the cheese is browned, 13-15 minutes.  Cool 10 minutes, scatter the basil over the top, and serve.

Source: adapted from The New Best Recipe from the Editors of Cook’s Illustrated

Are you drooling yet?  Because you should be.  I know anything with the words “chocolate mousse” induce the ol’ Pavlovian response in me, and add caramel to the mix – someone help!  It’s just a no-brainer that this will be good.  The crust is a chocolate tart dough, filled with a layer of homemade caramel and then topped with light and fluffy chocolate mousse.  This is an impressive dessert that truly wasn’t all that difficult to make, and it went over very well with the guests who got to eat it!

The tart dough includes cinnamon which contributes an interesting flavor, but I thought it was a bit overpowering so I have reduced the amount in my version below.   I have also increased the quantity of crust as a whole, because the amount I had to work with just barely fit my standard size tart pan.  The caramel layer has just the right consistency – smooth and thick, but not so hard that you can barely cut into it.  I’ll definitely use this caramel next time I make the chocolate crunched caramel tart.  The recipe is for a milk chocolate mousse so that is what I made, and while I have nothing against milk chocolate, I just think it would be far better with dark chocolate.  I’ve reflected that change below as well, but feel free to use whatever chocolate you would like.  Making the caramel pieces for decoration was fun and easy (though my brother kept calling them “caramel glass pieces” and seemed afraid to eat them!)  Next time I might try making it into fun shapes to make the decorations even more eye-catching.   I recommend making this a day before you plan to serve it, because I thought it tasted better the second day after the flavors had melded.  Enjoy!

Chocolate Mousse and Caramel Tart
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Ingredients:
For the crust:
8 tbsp. unsalted butter, at room temperature
½ cup confectioners’ sugar
¼ tsp. ground cinnamon
1 large egg
2¼ cups cake flour
1¼ tsp. baking powder
1 tbsp. cocoa powder
Pinch of salt
1-2 tbsp. heavy cream

For the caramel:
1 cup granulated sugar
1 cup heavy cream
4 tbsp. unsalted butter, cut into 4 pieces
2 large eggs plus 1 egg yolk
2½ tbsp. flour

For the chocolate mousse:
8 oz. bittersweet chocolate, finely chopped
1¼ cups heavy cream

For the caramel decoration:
½ cup granulated sugar

Directions:
To make the tart dough, add the butter to the bowl of a stand mixer fitted with the paddle attachment.  Cream on medium speed until smooth.  Mix in the confectioners’ sugar and cinnamon.  Blend in the egg, scraping down the sides of the bowl as needed.  Sift in the flour, baking powder, cocoa powder and salt.  Mix just until the dough comes together.  If the dough seems crumbly, mix in 1-2 tablespoons of heavy cream until it comes together more easily.  Wrap tightly in plastic wrap and refrigerate until chilled, at least 2 hours.

Preheat the oven to 325˚ F.  Roll the chilled dough out on a lightly floured surface until it is large enough to line a 9-inch round tart pan.  Line the pan, pressing the dough into the fluted edges and trimming off the excess.  Cover with foil and fill with baking beads.  Bake for 15 minutes, then remove from the oven without turning the oven off.

While the crust is baking, make the caramel.  Add the sugar to a medium nonstick saucepan or skillet and heat over medium heat, not stirring, until the sugar begins to melt.  Continue to cook, stirring only occasionally, until the sugar melts completely turns a golden caramel color (test a drop on a white plate to be sure of the color.)  Stir in the cream and butter and mix until smooth.  (If the sugar seizes up when you add the liquid, just keep cooking and stirring until the hardened sugar melts again.  It can take a while.)  Set the mixture aside to cool down a bit.

In a medium mixing bowl, whisk together the eggs, egg yolk and flour.  Add a small amount of the caramel mixture, whisking constantly, to temper the eggs.  Whisk in the remainder of the caramel mixture.  Pour the mixture into the partially baked crust and bake for 15 minutes longer.  Transfer to a wire rack to cool completely.  Once it has cooled to room temperature, cover and refrigerate.

To make the chocolate mousse, melt the chocolate in a double boiler until smooth.  Set aside to cool.  In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form (be careful not to overbeat!)  Gently fold the melted chocolate into the whipped cream until smooth and well incorporated.  Pipe the chocolate mousse over the caramel layer, covering it completely.  Cover and chill in the refrigerator.

To make the caramel decoration, add the sugar to a small nonstick skillet or saucepan.  Cook over medium heat, not stirring, until the sugar begins to melt.  Cook, stirring occasionally, just until all the sugar is melted and has reached an amber color.  Pour the caramel onto a piece of wax paper laid out on a flat surface in a thin layer.  Once the caramel has hardened completely, break into pieces and use them to garnish the tart.

Source: adapted from Culinary Concoctions by Peabody, originally from Sweet and Savory Tarts

So often when I take the time to actually make a breakfast at home, it’s something on the heavy side (waffles, pancakes, etc.)  This fruit bruschetta is like a breath of fresh air into breakfast time.  Not only does it taste amazing, it is light, colorful and healthy, and a pleasant change from the usual breakfast fare.   What a wonderful way to start the day!

I started with thin slices of challah toast spread with a little bit of butter and sprinkled with cinnamon-sugar.  Then I combined finely chopped kiwi, strawberries, banana, and pineapple and spooned the mixture onto the toast rounds.  Finally I drizzled a bit of vanilla yogurt over the top of each piece.  We all loved it and there was not a bite left over.  Ben and I both agreed that this would be a perfect addition to any breakfast or brunch, and I will definitely be making this again to bring to our next brunch with his parents.  Of course one of the best things about this recipe is that it is so easily adapted to whatever fruits are in season.  I can’t wait to try it in the summer with some fresh peaches and blueberries from the farmers’ market.  Yum!

Fruit Bruschetta
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Ingredients:
¼ pineapple, diced
6 oz. strawberries, hulled and diced
2 kiwis, peeled and diced
1 banana, diced
Sliced bread rounds (challah, baguette, etc. will do)
Butter
Cinnamon sugar
Vanilla yogurt

Directions:
Combine diced pineapple, strawberries, kiwi, and banana in a small mixing bowl.  Mix well and set aside.  Toast thinly sliced bread rounds until crisp and spread lightly with butter.  Sprinkle each toast round with cinnamon-sugar.  Spoon the fruit mixture on top of each round.  Drizzle lightly with vanilla yogurt.  Serve immediately.

Source: inspired by The Way the Cookie Crumbles

Challah bread always brings back memories of college for me.  I was involved with a volunteer group that spent time mentoring “at risk” elementary school kids and helping them understand the importance of higher education.  Each week we took the kids to various places across campus doing fun and educational activities.  One of the most popular activities with the kids was the campus Hillel House – the Jewish student center.  It was known amongst the little buddies as “the bread place!” because every year we got to braid and bake our own loaves of challah.  (Any activity involving food was bound to become a favorite.)  It was always a wonderfully fun time and delicious as well.

There are many different ways to braid challah, and not being Jewish myself, I do not claim to know what is traditional or correct.  Some are very complicated with many strands involved.  At the Hillel House we did a four-stranded braid with the kiddos.  This recipe uses one large three-stranded braid, which is then topped with another smaller three-stranded braid.  The whole thing bakes together for a very impressive appearance without being complicated at all.  The result is a delicious, tender loaf of sturdy bread that can be used for many things.  It is great for eating plain, as toast, French toast, etc.  This loaf went a long way in our house.  I had a few pieces of toast, made a very special breakfast that I’ll be sharing tomorrow, and used the rest for bread crumbs.  I’ll definitely make it again soon to give it a try as French toast since I didn’t attempt that this time around.  Can’t wait!

Challah Bread
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Ingredients:
3-3¼ cups (15-16¼ oz.) all-purpose flour
2¼ tsp. instant yeast
¼ cup sugar
1¼ tsp. salt
2 large eggs plus 1 large egg yolk (white reserved for egg wash)
4 tbsp. unsalted butter, melted
½ cup water, at room temperature

For the egg wash:
1 large egg white
1 tbsp. water

For topping:
1 tsp. poppy or sesame seeds (optional)

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, egg yolk, melted butter, and ½ cup of the water.  Stir to combine.  Mix in the flour, yeast, sugar and salt just until the dough comes together.  Switch to the dough hook and knead on low speed for about 5 minutes until the dough forms a ball and is tacky but not sticky (adding the remaining ¼ cup of flour gradually if needed.)

In a small bowl, whisk together the reserved egg white for the egg wash with the water.  Cover with plastic wrap and refrigerate until ready to use.

Transfer the dough to a lightly oiled large bowl, turning to coat.  Cover with plastic wrap and let rise in a warm place until doubled in size, about 1½-2 hours.  Gently press down the dough to deflate it, re-cover, and let rise again until doubled in size, about 40-60 minutes.

Turn the dough out onto a lightly floured work surface.  Divide into two pieces, with one roughly half the size of the other (9 and 18 oz. by weight.)  Divide the large piece into three equal pieces and roll each into a 16-inch long rope.  Line all three pieces up alongside each other and pinch the pieces together at one end.  From the closed end, braid the pieces together and pinch together at the opposite end.  Transfer to a baking sheet lined with parchment paper or a silicone baking mat.  Divide the remaining smaller piece of dough into three equal pieces and roll each into a 16-inch long rope.  Line them up and braid as before, pinching the ends together.  Brush some of the egg wash onto the top of the larger braid, and then set the smaller braid on top.  Loosely cover with plastic wrap and let rise in a warm place for 30-45 minutes, or until the loaf has puffed up and increased in size by about a third.

With an oven rack in lower-middle position, preheat the oven to 375˚ F.  Brush the loaf with the remaining egg wash and sprinkle lightly with poppy or sesame seeds (if using).  Bake the loaf for 30-40 minutes, or until it is golden brown and an instant-read thermometer inserted into the side of the loaf reads 190˚ F.  Transfer to a wire rack and cool completely before slicing.

Source: adapted from Baking Illustrated

I think nearly every single gift I received for Christmas this year was food-related, and I couldn’t be happier about it.  A few of the items were things I had asked for (my All-Clad sauté pan and these cute oven mitts, for example) but probably my favorite gift came from my brother-in-law.  He gave me The New Best Recipe from the editors of Cook’s Illustrated.  This was actually on my list last year but I didn’t get it, and forgot to ask for it again this year.  It was a huge surprise to both of us – to me, because I hadn’t even mentioned that I wanted it to anyone, and to him, because he was taking a shot in the dark when he picked it out.  Well, I don’t think he could have done any better.  This book is even better than I could have imagined.  I’ve already made several recipes from it and each one has been spectacular.  (Can you guess what I’ll be doing for my next giveaway?!)  I am just having so much fun with it!

This was the first recipe I tried from the book, and it made for a great dinner.  Of course, I have yet to meet a shrimp pasta dish that I don’t like, but this was delish!  According to the book, fra diavolo is Italian and means “brother devil”, apparently in reference to the kick provided by the garlic red pepper flakes.  Honestly I didn’t think this was spicy at all and I would double the amount of red pepper flakes next time, but it was still very tasty.  The amount of garlic seems like a ton, and I was hesitant to add it all, but I figured I would try it once and it actually seemed to be just right – garlicky for sure, but not too much.  Two other things I love about this meal are that it involves flambéing (so fun!) and it comes together quickly so it would be fine for a weeknight.  This is a dinner we’ll be returning to very soon :)

Shrimp Fra Diavolo with Linguine
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Ingredients:
1 lb. large shrimp (31-40 per lb.), peeled and deveined
1 tsp. red pepper flakes, divided
6 tbsp. extra-virgin olive oil, divided
1½ tsp. salt
¼ cup cognac or brandy
12 cloves garlic, minced or pressed through a garlic press (about ¼ cup), divided
½ tsp. sugar
1 (28 oz.) can diced tomatoes, drained
1 cup medium-dry white wine, such as Sauvignon Blanc
¼ cup minced fresh parsley
1 lb. linguine

Directions:
Bring a large pot of salted water to boil.

Meanwhile, heat a large skillet over high heat until the pan is very hot.  Combine the shrimp, half of the red pepper flakes, 2 tablespoons of the oil, and half of the salt in a medium bowl; toss to blend.  Add the shrimp to the skillet and spread into a single layer.  Let cook without stirring until the bottoms of the shrimp turn a spotty brown, about 30-45 seconds.  Off the heat, flip the shrimp over.  Add the cognac or brandy to the pan.  Let stand briefly to allow the cognac to warm slightly, about 5 seconds, then return the pan to high heat.  Wave a lit match over the skillet until the cognac ignites.  Shake the skillet until the flames subside, then transfer the shrimp to a bowl and set aside.

Cool the skillet for 2 minutes.  Return the skillet to the burner and reduce the heat to low.  Add 3 tablespoons of the oil and 3 tablespoons of the garlic.  Cook, stirring frequently, until the garlic is sticky and light golden and begins to foam, about 7-10 minutes.  Mix in the remaining red pepper flakes, the remaining salt, the sugar, tomatoes and wine.  Increase the heat to medium-high and simmer until thickened and fragrant, about 8 minutes.

While the sauce is simmering, add the linguine to the boiling water and cook according to the package directions until al dente.  Drain, reserving 1/3 cup of the pasta water.  Return the pasta to the now empty pot, add about ½ cup of the sauce and 2-3 tablespoons of the pasta water.  Toss well to coat.

Stir the reserved shrimp and accumulated juices, remaining garlic and the parsley into the sauce.  Simmer until the shrimp are heated through, about 1 minute.  Stir in the remaining 1 tablespoon oil.  Divide the pasta among warmed serving bowls and top with the shrimp and sauce.  Serve immediately.

Source: The New Best Recipe from the Editors of Cook’s Illustrated

I recently enjoyed some time off from work for the holidays, and I thought it would be fun to actually make breakfast every morning – you know, something a bit more complicated than my usual bowl of cereal in a stupor.  This recipe was bound to be a winner with our family since Andrew eats oatmeal for breakfast every morning anyway, and he absolutely loves “nanas”.  I was also happy to find another use for my fun little kitchen torch besides making cupcakes with toasted marshmallow frosting.

I, for one, was thrilled with this recipe because up until now I have been unable to find basic oatmeal recipe I enjoy.  They always taste totally bland to me, except for the instant oatmeal that comes from a packet and is surely loaded with additives I’d rather not know about.  The oatmeal itself has a nice flavor thanks to a bit of sugar, some spices and vanilla extract.  I also think a bit of honey would be a great addition but I didn’t use it this time around because Andrew was eating with us (remember, no honey for kids under 1!)  Then topped with the fresh fruit, and with the caramelized top surface, you end up with a wonderful healthy breakfast that is definitely not ordinary.  We all really liked this and Andrew ate so much I was concerned he might explode.  The recipe below is enough for four servings, so you’ll want to at least halve it if you’re not feeding a family.  Enjoy!

(Because I know someone will ask, yes, you can use your broiler if you don’t have a kitchen torch.  However I don’t recommend it because every time I try the broiler method in place of a torch, I end up ruining whatever I’m making.  I much prefer the torch because I have better control.)

Strawberry Banana Oatmeal Brûlée
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Ingredients:
3 cups water
½ tsp. salt
2 cups old fashioned oats
¾ tsp. vanilla extract
3 tbsp. brown sugar
½ tsp. cinnamon
Pinch of ground nutmeg
Swirl of honey
1 banana, sliced thin
6-8 strawberries, sliced thin
Granulated sugar

Directions:
Combine the water and salt in a medium saucepan, and bring to a boil.  Add the oats, reduce the heat to medium and cook for 5 minutes, stirring occasionally, until most of the liquid has been absorbed.  Remove from the heat and stir in the vanilla, brown sugar, cinnamon, nutmeg and honey, if using.

Divide oatmeal between warmed serving bowls.  Top with sliced bananas and strawberries in an even layer.  Sprinkle the sliced fruit with granulated sugar in a thin layer – just enough to help the surface caramelize.  Heat with a kitchen torch until the surfaces are golden brown (strawberries have more water and will take a bit longer to brown).*  Serve immediately.

*Alternatively, you can use the broiler to caramelize the sugar on top of the fruit.  Be sure to use oven-safe bowls, keep them close to the heat source, and watch carefully.  Browning won’t take long.

Source: inspired by À la Mode and Apple a Day

I’m sure I could have made this post infinitely more popular by adding the word “bacon” to the title, or to the ingredient list.  Though I’m definitely learning to appreciate bacon in some contexts, I still don’t love it quite the way so many people seem to.  But that’s the great thing about pizza – it’s so easy to add or omit ingredients to suit your tastes.  If you’re one of those serious bacon lovers, than by all means, add some!  I’m sure it would be great.  This pizza has been a favorite in our house for a long time.  With Ranch dressing for the sauce, lots of cheese, grilled chicken, tomatoes and green onions, it’s a nice alternative to your usual pizza with red sauce.  (Don’t get me wrong, I love pizza with red sauce…but I’m always looking for more ways to have pizza!)  I may even try it with the bacon next time.  Enjoy!

Chicken Ranch Pizza
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Ingredients:
½ batch of perfect pizza crust
¼ cup Ranch dressing
¾ cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces
1 tomato, seeded and diced
2-3 green onions, chopped
¾ cup shredded cheddar cheese

Directions:
Preheat the oven and a pizza stone to 500° F.  Allow the stone to heat for at least 30 minutes.  In the mean time, cut a round of parchment paper the size of your pizza stone.  (Alternatively, use a pizza peel.)  Sprinkle lightly with cornmeal or semolina flour.  Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust.  Spread the Ranch dressing in a thin layer evenly over the unbaked crust.  Sprinkle with shredded mozzarella.  Top with grilled chicken, tomato and green onions.  Sprinkle with shredded cheddar.  Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven.  Bake for 10-12 minutes, or until the cheese is melted and browned.  Slice, serve, and enjoy!

Source: adapted from Allrecipes

I’ve never been one for New Year’s resolutions.  There is no magical date to make changes in your life, and if you want to make the changes, you can put forth the effort on any day of the year.  There’s no time like the present!  However, if you are trying to make some healthier choices (whether because of a New Year’s resolution or not), this side dish might be a good thing to incorporate into your menu plan.  It has whole grains in the form of brown rice, veggies, and beans to provide some protein.

Bridget suggested using two cans of black beans, so that is what I did.  I liked it this way because I love black beans, but I think if you’re wanting a rice dish, it might be a little heavy on the beans.  I suppose it just depends on if you’re in a rice kind of mood or a bean kind of mood :)  With all the beans, I think topping with a bit of salsa and shredded cheese could make this a light meal all on its own.  It would also be great with some spicy grilled chicken mixed right in.  I served it alongside honey chipotle glazed chicken, and it was an excellent pairing.

Brown Rice with Black Beans
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Ingredients:
4 tsp. olive oil
1 cup onion, chopped fine
1 red bell pepper, chopped fine
3 cloves garlic, minced
1 cup low-sodium chicken broth
2¼ cups water
1½ cups long-grain brown rice
1 tsp. salt
1-2 (15 oz.) cans black beans, drained and rinsed
¾ cup corn kernels (fresh from cob, or frozen and thawed)
¼ cup chopped fresh cilantro
¼ tsp. ground black pepper

Directions:
Preheat the oven to 375° F.  Adjust an oven rack to the middle position.  Heat the oil in a large Dutch oven over medium heat until shimmering.  Add the onion and bell pepper to the pan and cook, stirring occasionally, until well browned and tender, about 12-14 minutes.  Stir in the garlic and cook just until fragrant, about 30 seconds.

Add the chicken broth and water to the pan.  Bring the mixture to a boil.  Remove the pot from the heat, stir in the rice and salt, and cover.  Bake until the rice is tender, 65-70 minutes.

Remove the pot from the oven and uncover.  Fluff the rice with a fork, stir in the beans and corn, and replace the lid.  Let stand for 5 minutes.  Mix in the cilantro and black pepper.  Serve.

Source: adapted from The Way the Cookie Crumbles, originally from Cook’s Illustrated

Anyone who visits the blog often enough knows I have kind of a thing for cupcakes.  Of course, one of my favorite things about cupcakes is the frosting, both because it is delicious and because it makes them look so pretty.  This, however, is a case where the cake itself really shines through.  I’ve made this cake recipe a few times now, as a layer cake, a mini bundt cake, and these cupcakes – and let me tell you, this cake is so good that I love it without any frosting at all.  It is light, tender and moist with beautiful little flecks of vanilla bean throughout.  (If only I had had my new macro lens back when I made these to capture them in the photos!)

One great thing about such a lovely vanilla cake recipe is that it would pair beautifully with almost any frosting you can think of.  This time around I just used my usual quick vanilla buttercream but I think these would be amazing with a Swiss meringue buttercream, or any number of flavored frostings.  Also, for those bakers who take pleasure in a particularly thick, smooth batter, you will absolutely love this recipe.  The batter is one of the prettiest I have ever worked with and once you see it, it is no surprise how nicely the cake turns out.  This is surely a recipe I’ll be coming back to time and time again.

Vanilla Bean Cupcakes
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Ingredients:
3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
1 vanilla bean, split lengthwise
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tbsp. vanilla extract

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Set aside.

In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment.  Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.)  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.

Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.

Yield: approximately 30 cupcakes

Source: adapted from Confections of a Foodie Bride, who adapted it from The Well-Decorated Cake

Lasagna is one of those comfort foods that it’s impossible not to love.  With layers and layers of pasta, sauce and cheese, how can you go wrong?  To me, this is the perfect version of a classic lasagna and the one I’ve been making for about eight years now.  It is slightly time consuming in that it takes about an hour to prep, but it is totally worth it because you end up with a wonderful hearty meal big enough to feed a crowd, or to feed a small family like ours for several days.  I usually like to make this on a weekend when I know we have a very busy week ahead so we can warm up the leftovers as needed.  The ingredients can of course be adapted to suit your own tastes.  I have added mushrooms to the sauce in the past, and I think you could add some more fresh herbs with great results as well.

For anyone who thinks this looks familiar, that’s because this recipe was posted on the blog about two years ago.  The picture was horrendous, the instructions were too brief and the content of the post did not do justice to what a great meal this is, so I decided to revamp it and give it the attention it deserves.

Classic Lasagna
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Ingredients:
12 lasagna noodles
1 lb. Italian sausage
2/3 cup onion, chopped
3 cloves garlic, minced
2/3 cup minced flat-leaf parsley, divided
3 (6 oz.) cans tomato paste
15 oz. tomato sauce
2 cups water
1½ tsp. Italian seasoning
1½ tsp. basil
1½ tsp. oregano
15 oz. part-skim ricotta cheese
10 oz. frozen chopped spinach, thawed and drained
½ cup grated Parmesan cheese
3 large eggs
2 tsp. garlic salt
¼ tsp. pepper
3 cups shredded mozzarella cheese, divided

Directions:
Bring a large pot of salted water to boil.  Cook the lasagna noodles according to the package directions, until al dente.  (I always add a couple extra noodles, just in case one breaks during cooking.)  Drain and set aside.  (I like to lay out the noodles so that they are flat and separated, to avoid them sticking to each other or curling up.  It makes the assembly process easier.)

In the meantime, in a very large skillet or saucepan (12-14 inches), crumble the Italian sausage and cook over medium-high heat until it just begins to brown.  Add the onion, garlic and 1/3 cup of the parsley to the pan and continue cooking until the sausage is completely browned and cooked through.   Mix in the tomato paste, tomato sauce, water, Italian seasoning, basil and oregano.  Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

In a mixing bowl, combine the remaining parsley, ricotta, spinach, Parmesan, eggs, garlic salt, and pepper.  Mix well until blended.

Preheat the oven to 350° F.  Spread 2 cups of sauce in a thin layer on the bottom of a 9 x 13″ baking dish.  Layer with 4 lasagna noodles.  Top the noodles with half of the cheese-spinach mixture and spread evenly to a thin layer.  Top with about a third of the remaining sauce mixture, and sprinkle with 1 cup of the shredded mozzarella.  Layer again with 4 more noodles and the remaining cheese-spinach mixture.  Spread half of the remaining sauce mixture over the top, and sprinkle with 1 cup of the shredded mozzarella.  The final layer will be 4 noodles, the remaining sauce, and a layer of shredded mozzarella.  Cover tightly with foil and bake in the preheated oven for 45 minutes.  Remove the foil and return to the oven for 10 minutes more.  Allow to cool 10 minutes before slicing and serving.

Source: adapted from Allrecipes

For those who don’t know, pots de crème are a sort of fancy relative of pudding.  Now I have to say, I absolutely love chocolate pudding.  It is a wonderfully simple yet delicious dessert that makes me feel like a kid again with every spoonful.  However, chocolate pots de crème are a richer, smoother, more seductive version of a spoon dessert that are easy to make but elegant enough to serve for company.  They are also an excellent choice if you need a nice dessert on relatively short notice.  With minimal ingredients that we usually have on hand and brief prep time, these can be made in a snap and then popped into the fridge while you focus on other things.

I did have one minor issue with the recipe.  Dorie’s version directs the reader to cover the pan with plastic wrap and then bake the custards.  This seems like a bad idea to me, but she says that because they bake at low heat, the plastic wrap will be fine.  I think she may have some special kind of plastic wrap, because mine dissolved after about 15 minutes.  Thankfully it stayed away from the desserts themselves, but still, I don’t want melted plastic anywhere near my food.  I have adapted the version below to use a foil cover – this just seems safer all around.  You will have to peek under the foil to check for doneness, so be careful not to blast yourself in the face with steam.  Now that I’ve tried these, I can’t wait to try the caramel version next!

Chocolate Pots de Crème
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Ingredients:
4 oz. bittersweet chocolate, finely chopped
1½ cups heavy cream, divided
1½ cups whole milk
1 large egg
5 large egg yolks
¼ cup sugar
Pinch of salt

Directions:
Preheat the oven to 300° F.  Line a large roasting pan or baking dish with two layers of paper towels.  Place eight ramekins, espresso cups, custard cups or pots de crème pots in the pan.  Bring a medium saucepan of water to boil.  Once the water comes to a boil, remove from the heat and cover.

In the meantime, place the chopped chocolate in a large heatproof bowl.  Bring ½ cup of the heavy cream to a boil in a small saucepan.  Once the cream reaches a boil, pour it over the chocolate and let stand for 1 minute.  Stir with a rubber spatula, starting in the center of the bowl and working outward in a circular motion, until the ganache is smooth; set aside.

Combine the remaining heavy cream and the whole milk in the saucepan and bring to a boil.  Meanwhile, in a medium mixing bowl, whisk together the egg, egg yolks, sugar, and salt until slightly thickened and pale yellow in color.  Drizzle in a small amount of the hot cream-milk mixture, whisking constantly, to temper the eggs.  Pour in the remainder of the hot liquid, still whisking constantly, until completely incorporated.  Finally, gently whisk the egg mixture into the ganache until incorporated.

Spoon any skin that has formed off the top of the custard.  Divide the custard evenly between the prepared cups.  Pour some of the previously set aside hot water into the baking dish around the custard cups so that it reaches about halfway up the sides of the cups.  Cover the top of the pan tightly with foil, poking two holes in opposite corners.  Very carefully slide the pan into the oven.

Bake 35-40 minutes, or until the custard jiggles only a bit in the center when tapped or lightly shaken.  Carefully remove the pan from the oven and transfer it to a cooling rack.  Allow the custards to rest in their warm water bath for 10 minutes, then remove the foil and very carefully transfer the cups from the water to the cooling rack.  Once they come to room temperature, cover individually with plastic wrap and refrigerate until ready to serve.

Source: adapted from Baking: From My Home to Yours by Dorie Greenspan