I find blood oranges fascinating.  I’m sure at least a little part of it has to do with the word “blood” in the name (cool!  and gross!), but it is mostly due to their deep ruby red flesh and juice, and their sweet-tart flavor.  Unfortunately my regular grocery store never seems to carry them, so they are a special treat whenever I make the trip to Whole Foods or order them in my weekly produce bin.  Don’t worry if they are unavailable in your area.  These muffins can just as easily be made using regular oranges.  Often in recipes where a little bit of orange zest is included, I omit it because I find the flavor tends to overpower everything else in the dish (it may just be a quirk of my tastebuds.)  But, I do enjoy oranges, so I am happy to make something where they play a starring role.

Orange and dark chocolate compliment each other very well, so combining the two in a muffin is bound to be a natural success.  These muffins have a triple dose of citrus with both the zest and juice in the muffin itself, and additional juice used to make a glaze for the top.  These were very popular in our house, and I found it hard to limit myself to one per day.  One thing to note is that due to the deep red color of the blood orange juice, your muffins can take on a slight blue-gray tint after baking.  Break the muffin monotony and try something a bit different from the usual.

Blood Orange Chocolate Chunk Muffins
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Yield: about 14 muffins
Ingredients:
For the muffins:
1¾ cups all-purpose flour
½ cup sugar
1½ tsp. baking powder
½ tsp. baking soda
¼ tsp. coarse salt
Grated zest of 3 blood oranges
4-6 oz. bittersweet chocolate, coarsely chopped
8 tbsp. unsalted butter, melted
2/3 cup freshly squeezed blood orange juice
1 tsp. vanilla extract
2 large eggs

For the glaze:
¼ cup sugar
¼ cup blood orange juice

Directions:
Preheat the oven to 400˚ F.  Line muffin tins with paper liners.  In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and orange zest.  Whisk to blend.  Stir the chocolate chunks into the dry ingredients.  In a medium bowl combine the melted butter, orange juice, vanilla and eggs.  Whisk to blend.  Add the wet ingredients to the bowl with the dry ingredients and fold together gently just until combined.  Divide the batter between the prepared muffin cups, filling about ¾ full.

Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan briefly, then transfer to a wire rack.

While the muffins are baking, making the glaze.  Combine the sugar and blood orange juice in a small saucepan over medium-high heat.  Cook, stirring occasionally, until the sugar has dissolved.  Remove from the heat.  Brush warm glaze over the muffins as they cool.

Source: White on Rice Couple, originally from Bread by Beth Hensperger

If I were forced to choose a only one beverage to drink for the rest of my life, my choice would be lemonade.  (Margaritas would be a close  second, chocolate milk is probably third…)  Good old fashioned plain lemonade will always be my favorite, but I love plenty of flavored variations as well.  I’ve been happy as a clam with the plethora of strawberries around these days and using some of them in a fruity drink was only natural.  This recipe caught my eye one day and it just so happened that I had recently opened a bottle of sparkling water.  I bought a bag of lemons and whipped this up.  Only after I was pouring it into glasses did I realize I have actually made this recipe before.  This time around I actually used the sparkling water the recipe calls for rather than tap water.  It’s amazing what a difference that little bit of effervescence adds to the final product.  Last time it was pretty good but this time it was taken to a whole new level.  To me, a big pitcher of this lemonade seems like the perfect drink for summer barbecues and outdoor gatherings.

In case you are still planning your menu for Memorial Day, here are a few more crowd pleasing suggestions:
Teriyaki Burgers with Mango Pineapple Salsa
Garlic Lemon Chicken Kabobs
Cherry Tomato Salad
Classic Mac and Cheese
S’mores Cake
Ice Cream Sandwiches
Lemon Blueberry Cheesecake Bars

Sparkling Strawberry Lemonade
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Yield: 6-7 cups
Ingredients:
For the strawberry syrup:
1 heaping cup chopped strawberries
2 tbsp. sugar
1 tsp. lemon juice
2 tbsp. cold water
Pinch of salt

For the lemonade:
1 cup very hot water
2/3 cup sugar
1¼ cups freshly squeezed lemon juice
4½ cups cold sparkling water or seltzer

Directions:
To make the strawberry syrup, combine the strawberries, sugar, lemon juice, water and salt in the bowl of a food processor or blender.  Puree until smooth.  Pour the mixture through a fine mesh strainer to remove the seeds, pressing down to extract as much liquid as possible.

To make the lemonade, combine the hot water and sugar in a pitcher.  Stir until the sugar is dissolved.  Mix in the lemon juice and water.  Stir in the strawberry puree.

To serve, rub a wedge of lemon or one of the spent lemon halves around the rim of a glass and then dip in sugar.  Fill with ice if desired and then lemonade.  Garnish with sliced lemon or strawberries.  Serve immediately.

Source: The Sweet Melissa Baking Book via Pink Parsley Catering

Well guys, I guess you knew it was only a matter of time.  I already insist on making my own pita, pizza dough, and hamburger buns, so hot dog buns couldn’t have been too far behind.  Just as with burgers, a good hot dog bun needs to be light and tender but still able stand up to whatever you choose to put inside of it.  I am personally more of a ketchup only kind of girl, though I probably wouldn’t say no to a chili dog if someone made it for me.  Either way, these buns are sturdy enough to hold all your fixins and a tasty complement to the star of the show – the hot dog itself.  I know, I know – a package of buns from the store costs like, 59¢ or something.  People may think you are a little nuts for making your own hot dog buns but to me, it’s just another one of those things that is so much better homemade, I won’t be able to buy them from a store again.

One more small thing I happen to love about this recipe: it makes nine buns.  Most packages of hot dogs have either eight or ten.   This inevitably leads me to recall that fabulous scene from Father of the Bride where George Banks loses it.  Classic.

Hot Dog Buns
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Yield: 9 buns
Ingredients:
1 tbsp. sugar
2¼ tsp. instant yeast
¼ cup warm water (105-110˚ F)
1 cup warm milk
1 tbsp. vegetable or canola oil
1 tsp. salt
3-4 cups all-purpose flour
1 large egg beaten with 1 tbsp. water
Sesame seeds or poppy seeds for topping, if desired

Directions:
In the bowl of a stand mixer, combine the sugar, yeast and warm water.  Stir in the milk, oil, salt and 3 cups of the flour.  Mix with the dough hook until well combined.  Add the remaining cup of flour, 1 tablespoon at a time, just until the dough pulls away from the sides of the bowl (you may not need the full cup).  Continue kneading on low speed, 5-7 minutes, until the dough is smooth and elastic.

Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover and let rise until doubled in bulk, about 1 hour.

Line a baking sheet with a silicone baking mat or parchment paper.  Turn the dough out onto a lightly oiled work surface.  Using a kitchen scale, divide the dough into 9 equal pieces.  Shape each piece into a ball.  Roll the balls into cylinders 4½ inches in length, and flatten slightly.  Place each bun on the prepared baking sheet with the sides just barely touching.  Cover lightly with a clean kitchen towel and let rise until almost doubled, about 45 minutes.

Preheat the oven to 400˚ F.   Brush the tops of the buns with the egg wash and sprinkle with sesame seeds or poppy seeds, if using.  Bake 18-20 minutes, or until golden brown.  Transfer the buns to a wire rack and cool completely.

Source: Confections of a Foodie Bride, originally from King Arthur Flour

Without a doubt one of the greatest things about spring and summer is grilling.  The casual atmosphere of friends and family outdoors, enjoying the weather and each other’s company with drinks and no-fuss food – it just doesn’t get much better.  There is definitely nothing wrong with the usual fare of classic hamburgers, hot dogs, and barbecued chicken, but sometimes it’s fun to switch things up a bit.  This barbecue chicken burger comes from my friend Josie and is a hybrid of two traditional cookout foods.  Brilliant, I tell you!  These don’t take any longer to make than a classic burger since the method is still the same, but outcome is wonderful.

The first time I made these, I hadn’t read through the recipe all that carefully beforehand and failed to notice that it called for leftover pulled pork until it was already dinner time.  I went ahead and made them minus the pork, and they were great.  I still haven’t gotten to try them with the pork because I haven’t had any, but I’m sure it would add a nice depth of flavor if you happened to have some.  If you are concerned about the burgers drying out you could add a tablespoon of oil to the mixture, but I haven’t found it to be necessary.  I don’t tend to keep bottled barbecue sauce on hand so I just use a quick version that can be made with pantry ingredients.  I have included that below, but you can use whatever you like.  It makes more than you need for these burgers and keeps well in the fridge so you will have some left for later use…like when you want to make these burgers again the following week :)

Barbecue Chicken Burgers
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Yield: 4 burgers
Ingredients:
For the sauce:
½ cup ketchup
¼ cup molasses
2 tbsp. grated (or very finely chopped) onion
2 tbsp. Worcestershire sauce
2 tbsp. Dijon mustard
2 tbsp. cider vinegar
1 tbsp. brown sugar
Hot sauce, to taste

For the burgers:
1 lb. ground chicken
¼ cup cornmeal (or ½ cup crumbled cornbread)
1 scallion, minced
1 tbsp. minced fresh cilantro
2 tsp. brown sugar
1 tsp. dry mustard
½ tsp. kosher salt
½ tsp. paprika
¼ tsp. garlic powder
Pinch of cayenne pepper
2/3 cup chopped pulled pork (optional)
5 tbsp. barbecue sauce, divided

For serving:
Burger buns, toasted on the grill
Grilled onion slices
Sliced cheddar cheese
Additional barbecue sauce

Directions:
Heat a grill to medium-high heat.

To make the barbecue sauce, combine all the ingredients in a saucepan over medium heat.  Cook, stirring occasionally, until the sauce thickens and is reduced to about 1 cup, about 7 minutes.  Remove from the heat.  Chill until ready to use.

To make the burgers, combine the ground chicken, cornmeal, scallion, cilantro, brown sugar, spices, pulled pork (if using) and 2 tablespoons of the barbecue sauce in a medium bowl and mix gently until well combined.  Form the mixture into four equal patties.  Transfer to a plate and refrigerate until ready to grill.

Oil the grates of the grill.  Place the burger patties on the heated grill and cook about 3-4 minutes.  Flip the burgers and brush the cooked sides generously with some of the remaining 3 tablespoons of barbecue sauce.  Cook about 3 minutes, then flip once more and brush the second side with barbecue sauce.  Top with cheese slices, if using.  Cook just until cooked through and cheese is melted.  Place the burgers on the toasted buns and top with grilled onion slices and additional barbecue sauce as desired.

Source: burgers from Pink Parsley Catering, sauce from Cook’s Illustrated

I may have mentioned before that I have mixed feelings about doing product or cookbook reviews on the blog.  While it may be fun to receive something for free and talk about it, I never want this space to  become so commercialized that nearly every post mentions some product, cookbook, etc.  Some blogs are all about hawking any and every free item they can get their hands on, but that is not my thing.  My personal policy is that I only accept items for review and giveaway only if I would be genuinely interested in the product myself even if it weren’t being offered gratis.

This recipe comes from the cookbook Big Bowl of Love by Christina Ferrare.  I had seen some buzz about this cookbook through other blogs who have reviewed it, and it sounded like a good one that would be right up my alley.  When I received an email inquiring about a review, I was very happy to oblige.  The moment I received my copy, I parked myself on the couch and flipped through the book from cover to cover.  Of course the first thing to draw my attention were the beautiful, mouth-watering photos throughout the pages.  This didn’t surprise me at all because the photos were taken by the talented Todd Porter and Diane Cu of White on Rice Couple.  The contents of the book are in keeping with the title – lots of delicious, homey recipes that would be great for serving to family and friends.  The book is well rounded and doesn’t focus on any particular course or cuisine, with categories ranging from appetizers through dessert.  It includes everything from classic dishes like deviled eggs, macaroni and cheese, and brownies to more inventive things like caramelized carrot soup with green apples, grilled marinated swordfish steak with mango salsa, and meatballs with spaghetti squash.

Normally when deciding whether or not to purchase a cookbook, my choice ultimately comes down to whether or not I would make the majority of the recipes inside.  In this case, the answer is a resounding yes.  As with the last cookbook review I did, I decided to figure out the percentage of recipes I would consider making.  This time it came out to 73%- a pretty solid number, if you ask me.  When choosing a recipe to give the book a test run, my mind of course tended toward typical Annie favorites like mac and cheese, etc.  Instead, I decided to try something new and different (at least for me), and make these chicken croquettes stuffed with feta cheese atop a simple Greek salad.  These are essentially a ball of chicken and mashed potatoes stuffed with feta cheese.  The balls are then breaded and lightly fried.  Although they sound a bit involved they were actually pretty easy, and a definite plus is that the croquettes can be shaped in advance and refrigerated until you are ready to coat and fry them.  Andrew had a blast helping me coat them in the flour and breadcrumbs, and then ate a shocking amount of vegetables from the cutting board while I prepped the salad.  This recipe would obviously be best suited for times when you have leftover chicken and mashed potatoes, but I like it enough to gladly prep those ingredients just for use in this dish.

So, would you like to win a copy of Big Bowl of Love?  Well, here’s your chance!  To enter the giveaway, leave a comment on this post telling me what you look for in a cookbook. Great photos?  Easy recipes?  Detailed instructions?  Lots of desserts?  I want to hear it!

The Rules: One entry per person, U.S. residents only.  Commenting will close on Thursday, May 26 at 10:00 pm, EST.  Entries that do not follow the entry requirements will not be considered.  One winner will be chosen at random and announced next week.  Good luck!

Full disclosure: I received a free copy of Big Bowl of Love in exchange for hosting this review and giveaway.  Though this review was sponsored, all of the opinions expressed above are mine alone.

Greek Salad with Chicken Feta Croquettes
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Ingredients:
For the croquettes:
3 large eggs
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
2 cups diced roasted chicken
1 tbsp. chopped parsley
½ cup mashed potatoes
½ tsp. kosher salt
½ cup chopped feta cheese
1 cup Wondra flour
2 cups plain bread crumbs (I used panko)
2 cups canola oil, for frying

For the dressing:
½ cup extra-virgin olive oil
1 tbsp. finely minced shallot
1 tbsp. finely chopped red onion
1 tbsp. cider vinegar
2½ tbsp. rice wine vinegar
1 tbsp. freshly squeezed lemon juice

For the salad:
8 oz. mixed baby greens, rinsed and dried (I used chopped romaine)
2 celery ribs, sliced on a bias (I omitted)
2 cucumbers, 1½ peeled, seeded and diced, ½ thinly sliced with skin on
1 red bell pepper, seeded and sliced thin
5 thin slices of red onion
10 sprigs of mint, coarsely chopped (I omitted)
10 sprigs of parsley, coarsely chopped
Leaves from 6 sprigs fresh oregano
2 cups feta cheese, cut into chunks
16 Greek olives (I omitted)
Kosher salt
Freshly ground black pepper
Lemon wedges, for serving

Directions:
To make the croquettes, combine 1 egg with the Parmesan and Romano cheeses.  Beat well.  In a food processor, combine the roasted chicken, egg-cheese mixture, parsley, mashed potatoes, and salt.  Process until uniform and smooth.  Using about ¼ cup of the chicken mixture, form a cylinder that will into the palm of your hand.  Pull the cylinder open to form two halves, and press a couple of chunks of feta into the center.  Close the chicken mixture around the cheese so that it doesn’t ooze out during frying.  Repeat with the rest of the chicken mixture and the feta, making about 8 croquettes.  Transfer to a plate, cover with plastic wrap and refrigerate for 1 hour.  (They can be kept covered in the refrigerator for up to 2 days before frying.)

When you are ready to cook the croquettes, beat the remaining two eggs in a shallow bowl.  Line up the Wondra flour, eggs, and the bread crumbs.  Roll a croquette first in the flour, then the eggs, then the bread crumbs, making sure to coat the whole croquette.  Place on a wire rack while you coat the rest of the croquettes.  When you are ready to fry the croquettes, place the canola oil in a frying pan or sauté pan over medium-high heat until hot (about 5-6 minutes).  Lower the heat to medium and fry the croquettes until they are golden brown on all sides.  Transfer to a paper towel-lined plate.  Cover with foil to keep warm while you prepare the salad.

To make the dressing, combine all ingredients in a small bowl and whisk until well combined.  Set aside.

To make the salad, put the greens into a salad bowl.  Add the celery, cucumbers, bell pepper, onion, and fresh herbs.  Drizzle the salad with 5 tablespoons of the dressing.  Toss well.  Top with the chunks of feta cheese and olives.  Season with kosher salt and pepper.  Serve on salad plates and top with chicken croquettes.  Garnish with lemon wedges.

Source: Big Bowl of Love by Christina Ferrare

Don’t you just love it when the stars align and a dish just seems meant to be?  Take this strawberry cream cheese tart, for example.  The first sign – we received two pounds of beautiful organic strawberries in our produce bin.  One pound is game for just being eaten straight in our house, but a second pound begs to be made into some wonderful dessert.  Second – my best friend Amanda and her husband were coming over for dinner, and this dessert happens to be one of her favorites.  Third, this tart is an old recipe from my early days of blogging that deserved some tweaking as well as an updated photo.

I swapped out the original tart dough for this version from Baking Illustrated, which has become my go-to recipe.  It is buttery and tender, and perfectly compliments whatever fillings you choose to top it with.  It is rare for the crust to be the star of a tart or pie, but the last time I made this fruit tart, it was the crust everyone was raving about the most.  The original version called for a layer of plain melted chocolate in the bottom of the tart crust.  While tasty, the hardened chocolate made for extremely awkward slicing and even more awkward eating.  This time around I replaced the chocolate layer with dark chocolate ganache which was much easier to cut and to eat.  So here you go – an old favorite made even better.  Enjoy!

Strawberry Cream Cheese Tart
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Ingredients:
For the crust:
1 large egg yolk
1 tbsp. heavy cream
½ tsp. vanilla extract
1 ¼ cups all-purpose flour, plus more for dusting the work surface
2/3 cup confectioners’ sugar
¼ tsp. salt
8 tbsp. cold unsalted butter, cut into ½-inch cubes

For the ganache:
2 oz. bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tbsp. unsalted butter, at room temperature

For the filling:
8 oz. cream cheese, softened
½ cup confectioners’ sugar, sifted
½ tsp. vanilla extract
2 tbsp. milk or cream

For topping:
Fresh strawberries, sliced (approximately 12 oz.)
Melted bittersweet or semisweet chocolate, for drizzling (optional)

Directions:
To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside.  Place the flour, sugar, and salt in a food processor.  Process briefly to combine.  Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses.  With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds.  Turn the dough onto a sheet of plastic wrap and press into a 6-inch disc.  Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator.  (If refrigerated for more than an hour, let stand at room temperature until malleable.)  Unwrap and roll the dough out on a lightly floured surface to a 13-inch round.  Transfer the dough to a 9-inch tart pan.  Mold the dough to the sides of the tart pan and remove the excess off the top.  Set the dough-lined tart pan on a large plate and freeze for 30 minutes.

Meanwhile, adjust an oven rack to middle position.  Preheat the oven to 375° F.  Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights.  Bake for 30 minutes, rotating halfway through the baking time.  Remove from the oven and carefully remove the foil and weights.  Continue to bake until deep golden brown, 5-8 minutes longer.  Transfer to a wire rack to cool.

To make the ganache, place the chocolate in a heatproof bowl.  Bring the cream to a simmer in a small saucepan.  Remove from the heat and pour over the chocolate.  Let sit 1-2 minutes to melt the chocolate.  Whisk together until a smooth ganache forms.  If there are still bits of unmelted chocolate, microwave in 10 second intervals, whisking in between, until the ganache is completely smooth.  Whisk in the butter.  Spread the ganache in a thin even layer over the bottom of the cooled tart shell.  Allow the ganache to set before proceeding.

To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth.  Blend in the vanilla and milk or cream.  Spread the cream cheese mixture over the cooled ganache in the tart shell.

Starting from the outside and working toward the center, place the sliced strawberries in concentric circles slightly overlapping each other.  Gently press the berries into the cream cheese mixture to help keep them in place.  Drizzle with melted chocolate, if desired.  Chill until ready to serve.

Source: crust from Baking Illustrated, tart adapted from Baking Bites

If ever there were a food that was in vogue, I would say that this spring’s winner would be shaved asparagus.  I had never seen such a preparation before but this spring, I have seen in pop up in all manner of recipes.  Simple salads, side dishes, and atop pizzas, to name a few.  Now I really like asparagus made in the traditional way with the spears intact, but I’ve been buying it just about every week through our produce delivery service, so I am happy to find more things to do with it.  I think that chunks of full asparagus spears are just a little too much on a pizza so this method is genius.  You get all the great flavor of asparagus without thick, tough stems or having to worry about pre-cooking it in some way.  When I first saw this I assumed special equipment such as a mandoline was necessary (I recently bought one but have yet to use it.)  Nope, nothing special here!  Just a few quick strokes of a vegetable peeler and your pizza is assembled in minutes.

For me, this combination of cheeses is what really made the pizza sing.  The garlic herb cheese added a lot of flavor as well as a light, creamy texture.  Boursin is widely available but if you are local, try the garden herb fromage blanc from Trader’s Point Creamy.  I love that stuff!  All in all this was a nice new way for me to enjoy the bounty of local asparagus.  Now I am looking forward to trying some of the other variations of shaved asparagus in salads and such, but I know we’ll be making this pizza again and again.

Shaved Asparagus Pizza
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Ingredients:
Pizza dough
Olive oil, for brushing
8 oz. asparagus spears
4 oz. fresh mozzarella, thinly sliced
3 oz. spreadable garlic herb cheese, such as Boursin or Trader’s Point Creamery garden herb fromage blanc
Kosher salt and freshly ground pepper

Directions:
Preheat the oven and a pizza stone at 500˚ F for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the surface of the dough with olive oil.

Cut the tough woody stems off the ends of the asparagus spears.  Use a vegetable peeler to shave the spears into ribbons.  You likely will not need all of the asparagus, but use more ribbons than you think you need because it will cook down in the oven.

Place the sliced mozzarella over the pizza dough in an even layer.  Pile the asparagus shavings over the top of the mozzarella.  Dot the surface of the pizza with the garlic herb cheese.  Season with kosher salt and pepper.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

Source: adapted from The Tasty Kitchen Blog

My baby girl was born at 5:02 am, and by 8 pm that evening, I was enjoying my first meal of sushi after a nine month hiatus.  It was spectacular.  The evening we came home from the hospital I had my first glass of wine.  When she was less than two weeks old, I made this pasta alla vodka.  Even though it is not fun to give up things like sushi, wine and vodka for nine months, I think it goes without saying that the outcome of a healthy baby is so completely worth any sacrifice on my part.  Not only that but when the ban is lifted, it’s pretty wonderful to experience all those favorites again.  As they say, absence makes the heart grow fonder…

Now, a lot of people feel perfectly fine eating pasta with vodka sauce during pregnancy and I have nothing against them.  I am just not one of those people.  The concept that all the alcohol added to a dish cooks or bakes off entirely is quite simply wrong.  A quick internet search on the subject will reveal various charts that show how long something must be cooked and at what temperature for a certain percentage of the alcohol to be eliminated.  You might be surprised at what you find – I was.  Ultimately it is up to each person’s individual comfort level with ingesting any amount of alcohol, but for my own purposes I generally avoid using more than a splash of wine in a dish during pregnancy.  I saw this pasta alla vodka pop up on Shanon’s blog, and then Tara’s, and I filed it away under “to make very soon after giving birth”.  The night I made this we had originally planned to grill but the weather decided otherwise.  Afterward, we were all glad for the dark and stormy evening.  There isn’t much to convince you of here –  I mean, it’s pasta with a tomato cream sauce, kicked up with a bit of vodka.  The flavors are simple and subtle, and blend together to make an indulgent and comforting meal.  If it were up to Ben, this is the sauce we would make every time we make pasta.  And you know, I think he might be on to something.

Oh, and to since I’ve posted a few pictures of Andrew lately, here’s one of my sweet girl.  She is growing so fast!

Pasta alla Vodka
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Ingredients:
16 oz. dried pasta (I used orchiette)
1 (28 oz.) can whole tomatoes, drained, liquid reserved
2 tbsp. olive oil
¼ cup minced onion
1 tbsp. tomato paste
2 cloves garlic, minced
½ tsp. red pepper flakes
½ tsp. table salt
¼ to 1/3 cup vodka
½ cup heavy cream
¼ cup reserved pasta water, if needed
2 tbsp. finely chopped fresh basil leaves
Freshly grated Parmesan cheese, for serving

Directions:
Bring a large pot of salted water to boil for cooking the pasta.  When the water is boiling, add in the pasta and cook according to the package directions until just shy of al dente.

Meanwhile, divide the tomatoes in half.   Add half to a blender or food processor and puree until smooth.  Coarsely chop the remaining tomatoes, discarding the seeds.  Combine the puree and diced tomatoes in a liquid measuring cup.  Add in enough of the reserved tomato liquid so that you have about 2 cups.

Heat the olive oil in a large saucepan over medium-high heat until shimmering.  Add the onion and tomato paste and cook, stirring occasionally until the onions begin to soften, about 3 minutes.  Stir in the garlic and red pepper flakes and mix just until fragrant, about 30 seconds.

Stir in the tomatoes and salt.  Remove the pan from the heat and add the vodka.  Return the pan to the heat and simmer briskly until the alcohol flavor is cooked off, about 8-10 minutes.  Stir frequently and lower the heat if the simmering becomes too vigorous.  Stir in the cream and cook until heated through, about 1 minute.  (Take care not to cook the cream too long or the sauce will separate).

When the pasta is finished cooking, drain, reserving ¼ cup of the pasta water.  Add the pasta to the pan with the sauce and toss over medium heat until the pasta absorbs some of the sauce, 1-2 minutes.  Add some of the reserved pasta water if the sauce is too thick.  Stir in the basil and adjust the seasoning with salt if needed.  Serve with freshly grated Parmesan.

Source: Smells Like Home and The Curvy Carrot, originally from Cook’s Illustrated

Inspiration for the recipes I make comes from all over the place.  Cookbooks, websites, restaurants, and sometimes just the people in my life.  This cake is an example of the latter.  My dad’s fiancée is one of the few people I know that loves chocolate on the same scale as I do – kindred spirits, I tell you.  I started dreaming up this birthday cake for her a long time ago.  All the components of the cake evolved over several months in my mind, and I was finally able to see it come together in this wonderful creation.  The perfect cake for her needed to be super chocolatey, but also a pretty layer cake.  For the cake itself I used one of my favorite chocolate cake recipes.  When deciding on a filling, I was inspired to use both dark chocolate ganache and raspberry filling between the layers to make a cake reminiscent of a dark chocolate raspberry truffle.  I was originally planning a chocolate frosting or ganache coating for the outside, but then I thought a raspberry buttercream with the chocolate drizzle effect from the tuxedo cake would make for a fun presentation.  Some swirls of ganache and fresh raspberries adorning the top of the cake completed the look and effect I was going for.

Of course, I ended up being unable to make this for the birthday girl on her actual birthday because I was busy going into labor on that very day with my sweet baby girl.  I got around to making it a couple of weeks later and I was thrilled when I finally tasted a bite of this cake I had been dreaming up for so long.  It sliced beautifully and it really did taste like a chocolate raspberry truffle.  And as for the birthday girl, well, she loved it just as much as I was hoping she would.  This really is one decadent dessert.  Make it for a chocolate lover in your life and get ready to watch them smile :)

Chocolate Raspberry Truffle Layer Cake
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Ingredients:
For the cake:
1½ cups (4½ oz.) unsweetened cocoa powder
1 tbsp. espresso powder
1½ cups boiling water
¾ cup sour cream
1 tbsp. vanilla extract
3 sticks (12 oz.) unsalted butter, at room temperature
2½ cups plus 2 tbsp. (18¼ oz.) sugar
3 large eggs
1¾ cups plus 2 tbsp. (9¼ oz.) all-purpose flour
1¼ tsp. baking soda
¾ tsp. salt

For the raspberry filling:
16 oz. frozen raspberries, thawed
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice

For the ganache filling:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
3 tbsp. unsalted butter, at room temperature

For the raspberry frosting:
1 cup sugar
4 large egg whites
21 tbsp. unsalted butter, at room temperature
1/3 cup strained raspberry puree*
½ tsp. vanilla extract
Pink gel icing color (optional)

For the chocolate glaze:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract

For garnish:
Additional fresh raspberries

*For best flavor, use fresh organic raspberries.

Directions:
To make the cake, preheat the oven to 350˚ F.  Grease and flour the edges of three 9-inch round cake pans, and line the bottoms with rounds of parchment paper.  Combine the cocoa and espresso powder in a small bowl.  Add in the boiling water and whisk together until smooth.  Let cool slightly.  Whisk in the sour cream.

In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, about 5 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Beat in the vanilla.  Combine the flour, baking soda and salt in a small bowl; stir together to combine.  With the mixer on low speed, add the dry ingredients to the mixing bowl in three additions, alternating with the cocoa-sour cream mixture, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.

Divide the batter between the prepared baking pans.  Bake 35 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pans about 15 minutes, then transfer the cakes to a wire rack to cool completely.

To make the raspberry filling, drain the thawed berries, reserving the juice in a liquid measuring cup.  Add enough water so that the total liquid equals 1¼ cups.  Add the liquid to a medium saucepan with the sugar and cornstarch.  Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken.  Continue whisking so no lumps form.  Once thickened, remove from the heat and whisk in the lemon juice.  Fold in the drained berries with a spatula.  Cover and chill until ready to use.  (The filling will continue to thicken as it chills.)

To make the ganache, place the chopped chocolate in a heatproof bowl.  Heat the cream in a saucepan and bring to a simmer.  Immediately remove from the heat and pour the hot cream over the chopped chocolate.  Let stand 1-2 minutes, then whisk together until a smooth, thick ganache is formed.  Whisk in the butter 1 tablespoon at a time until completely incorporated.  Let the ganache sit to thicken a bit so that it is suitable for spreading and piping.  (To speed thickening, place the bowl in the fridge or freezer and whisk every 10 minutes to ensure even cooling until the desired consistency is reached.)  Transfer about ½ cup of the thickened ganache to a pastry bag fitted with a plain round tip about ½-inch in diameter.  Reserve another ½ cup of ganache in a small bowl or container.  (This can be used later for decorative detailing, if desired.)

To assemble the cake, place one of the cooled cake layers on a cake board or serving platter.  Spread ½ cup of the ganache in an even layer over the cake.  Using the reserved ganache in the pastry bag, pipe a border around the perimeter of the cake layer.  This will act as a well to help hold in the raspberry filling.  Spoon some of the raspberry filling inside the ganache border in an even layer.  Top with another layer of cake and repeat this process, layering with another ½ cup of ganache and additional raspberry filling.  Top with the remaining cake layer.

To make the raspberry frosting, combine the sugar and egg whites in a heatproof bowl set over a pot of simmering water. (I use my mixer bowl here to dirty one less dish.) Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)  Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)  Blend in the raspberry puree and vanilla until smooth and completely incorporated, scraping down the sides of the bowl as needed.  If desired, tint with pink icing gel to achieve your desired shade.

Frost the top and sides of the assembled cake with the raspberry buttercream, smoothing the surface as much as possible.  Chill for at least 30 minutes.

To make the chocolate glaze, place the chocolate in a medium bowl.  Heat the cream in a small saucepan over medium heat until simmering.  Pour the hot cream over the chocolate and let sit 1-2 minutes.  Whisk until the mixture is smooth and homogenous.  Blend in the corn syrup and vanilla.  Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes.  (Do not let the glaze cool longer or it may become difficult to pour over the cake.)  Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.  Let the glaze set about 5-10 minutes.  Meanwhile, bring the remaining reserved ganache to a consistency for piping.  (You can microwave in 5 second intervals on low power – it won’t take long to rewarm.  If you overshoot and the ganache becomes too thin, simply chill again in the fridge or freezer until it is thick enough to pipe.)  Transfer the ganache to a pastry bag fitted with a decorative tip.  Pipe swirls of ganache around the edge of the top of the cake and top each swirl with a fresh raspberry.  Chill the cake until ready to serve.

Source: cake adapted from Baking Illustrated, raspberry filling from Wilton, frosting adapted from Martha Stewart, glaze adapted from The Pastry Queen by Rebecca Rather

Warm weather is finally upon us.  It’s about time!  Though our forecast still seems full of unpredictable possible T-storms, we are starting to have more and more opportunites to fire up the grill.  In the summer there are not many things I enjoy more than preparing a great meal on the grill with some sort of cold beverage in hand.  Since I try to keep our menus varied and interesting rather than making the same old same old every week, I’m always on the lookout for a good grilling recipe.  When I saw the concept for Marsala burgers, I was thrilled.  A dish that combines a favorite summer activity (grilling) with the flavors of one of my all-time favorite dishes (chicken Marsala) – brilliant!  I want to hug the person who dreamed these up…and this fall I will get to, when I finally meet my blogging friend Tara in person.  Wahoo!

In our home, these burgers were born of necessity one evening when we ended up having unexpected company for dinner.  I had burger patties in the freezer, but I wanted something a bit more exciting than a traditional burger that night.  Thankfully I had everything on hand to whip up the Marsala topping.  I baked up some burger buns, threw together a quick salad and we had an awesome meal that was greatly enjoyed by all.  I think this concept would work equally well with the patties from the chicken Parmesan burgers, and I may try that next time.  Whatever way you prefer, definitely give these a whirl next time you are looking to put a spin on a good old fashioned burger.

Marsala Burgers
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Yield: 4 servings
Ingredients:
For the burgers:
1 lb. ground sirloin
2 tbsp. finely chopped yellow onion
1 clove garlic, minced
1 tsp. salt
½ tsp. pepper
1-2 dashes Worcestershire sauce

For the topping:
4 slices of bacon or pancetta, chopped
2 cups white or cremini mushrooms
2 large garlic cloves, minced
1 tbsp. minced shallot
1 tbsp. tomato paste
1 ½ cups Marsala wine (sweet)
1 ½ tbsp. fresh lemon juice (1 small lemon)
3 tbsp. unsalted butter, cut into pieces, at room temperature

Sliced provolone cheese, for serving
Hamburger buns, for serving

Directions:
Heat the grill to medium-high.  To prepare the burger patties, combine the ground sirloin, onion, garlic, salt, pepper and Worcestershire sauce in a medium bowl.  Mix together until well combined.  Form into 4 equal sized patties.  Refrigerate until ready to use.

To make the topping, place a skillet over medium heat.  Add the pancetta to the pan; sauté, stirring occasionally until pancetta is brown and crisp, about 4 minutes. With a slotted spoon, transfer the pancetta to a paper-towel lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic and shallot; sauté for 1 minute.

Return the cooked pancetta to the pan and add the tomato paste. Stir while sautéing, until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom until sauce is slightly syrupy and reduced to about 1 ¼ cups, about 5 minutes.  Stir in the lemon juice.  Whisk in the butter until completely melted.  Keep the sauce warm over low heat while grilling the burgers.

Grill the burgers, 3-5 minutes per side, until cooked through and no longer pink (160˚ F on an instant read thermometer).  Place a slice of provolone on top of each patty during the last few minutes of cooking.  Toast the burger buns on the grill until light golden.  Assemble the burgers on the buns and spoon the Marsala topping over the patties.  Serve immediately.

Source: inspired by Tara of Smells Like Home, burgers from Williams Sonoma, topping adapted from Cook’s Illustrated

I’m sharing these with you on a Monday so that you have all week long to be sure you obtain the necessary ingredients before Friday…or in the event that you have a major case of the Mondays today, well, these might help turn your day around.  Classic margaritas are pretty wonderful on their own, but one of my goals this spring and summer is to test several different variations.  Quite a worthwhile goal, don’t you think?    Strawberry was the first flavor I wanted to conquer.  I tried a version of strawberry margaritas last summer that was a big flop.  After I had looked so forward to them, that was quite a disappointment so the success of this recipe is doubly gratifying.  As with a lot of fruity frozen cocktails, these really aren’t incredibly potent but I’m okay with that.  I think the flavor balance is just right as is, and adding much more alcohol would really detract from the taste.  But of course, you should make them the way you like them.  It’s your drink, after all!

Strawberry Margaritas
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Yield: 2 large or 4 small margaritas
Ingredients:
1 cup frozen whole strawberries
6 tbsp. tequila
¼ cup frozen limeade concentrate
2 tbsp. triple sec
2 cups crushed ice

Directions:
Place margarita glasses in the freezer to chill.  Combine all the ingredients in a blender or food processor and blend until smooth.  Pour into the chilled glasses and serve.

Source: Martha Stewart

If there were ever a dessert that just screamed spring to me, it would be these cupcakes.  Light and fluffy lemon cake dotted with fresh, juicy blueberries and topped with pillowy lemon cream cheese frosting.  Everything from the flavors to the light, bright colors makes me think of a breezy, sunny spring day…pretty much the complete opposite of the gray and rainy days we have been having for nearly a month now.  I suppose even if the weather doesn’t provide, I’ll take my sunshine anywhere I can get it, including in the form of cupcakes.

I used a lemon cream cheese frosting this time around but I think they would also be wonderful with a lemon version of Swiss meringue buttercream.  I really wanted to try them with both frostings to see which we preferred, but since I was literally frosting them just in time to run out the door and gift them to a friend, Swiss meringue buttercream just wasn’t in the cards.  Even a lemon-spiked whipped cream would be a nice compliment.  Whatever way you choose to top them, I hope these bring some sunshine into your home.

I’ll admit I’ve never tried a classic tres leches cake before.  It just didn’t seem like something I would like.  Mostly, I think it would be due to textural issues.  I have always been a bit wary of dishes with mushy textures (bread pudding, French toast, etc.)  Not to mention, traditional tres leches cake is often fairly…we’ll say homely looking, and if you’ve been here long, you know that I tend towards pretty desserts.  When I first saw this cake in my Pastry Queen cookbook, it didn’t even register that it was a souped up version of a tres leches cake.  All I saw was an awesome looking confection and I knew I had to try making it.  Only later on did I realize what it really was, but this seemed like a version I could get on board with.

An almond sponge cake with a hint of cinnamon is brushed with the soaking liquid which, in addition to the usual tres leches suspects, contains dulce de leche and cream of coconut.  Double yum.  The whole thing is covered in a whipped cream frosting and then garnished with sugared almonds.  They are lightly sweetened and toasted, and add a really nice textural contrast to the cake as well as visual interest.  Plus, you can use one of my favorite decorating tactics here – flinging the almonds at the frosted cake to help them adhere.  Fun times!  I will note that the original recipe must make an insanely large cake.  The version I made was 2/3 the original recipe, and that was still huge.  The version I am posting below is actually a half recipe because I cannot imagine anyone ever needing a cake in the original quantities.  Not to mention, the ingredients for the full cake would be incredibly expensive.  It called for 8 cups of almonds (!) and 18 eggs, among other things.  Also, a quick note regarding the sugared almonds – these took much, much longer to bake than the original recipe indicated.  This part is really best done by checking frequently until the almonds are lightly browned and crispy, not gummy from the egg whites.  I found that breaking them up slightly and turning them over helped with the process.

On a related note, Andrew is starting to really enjoy helping me in the kitchen.  He was very involved with the making of this cake, and we had a blast baking together.  Look at my sweet little helper whisking away!

Muchas Leches Cake with Sugared Almonds
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Ingredients:
For the cake:
2 cups (8 oz.) blanched almonds
¾ cup plus 2 tablespoons sugar, divided
¼ tsp. ground cinnamon
7 large eggs, separated
2 tbsp. all-purpose flour
¼ tsp. baking powder

For the soaking liquid:
¼ cup heavy whipping cream
2 tbsp. dulce de leche
¼ cup cream of coconut
¼ cup sweetened condensed milk
¼ cup evaporated milk
1½ tsp. vanilla extract

For the sugared almonds:
2 large egg whites
2 cups slivered almonds
½ cup sugar

For the frosting:
2 cups heavy whipping cream
¾ cup confectioners’ sugar, plus more for dusting
Splash of vanilla extract

Fresh berries, for garnish (optional)

Directions:
To make the cake, preheat the oven to 350˚ F.  Line the bottom of a 9 x 13″ baking pan with parchment paper, and butter and flour the edges of the pan.  Place the almonds in the bowl of a food processor with ¼ cup of sugar and the cinnamon.  Process until finely ground.  In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on high speed until stiff peaks form.  Transfer the beaten egg whites to a different bowl and set aside.  Wipe out the mixer bowl.  In the now-empty mixer bowl, combine the egg yolks and the remaining ½ cups plus 2 tablespoons of sugar.  Beat on medium-high speed until light and fluffy, about 3-4 minutes.  Fold in the flour and the baking powder with a spatula.  Fold in the ground almond mixture.  Mix in a third of the beaten egg whites to lighten the batter.  Fold in the remainder of the egg whites until evenly incorporated and no streaks remain.

Pour the batter into the prepared baking pan and smooth with a spatula.  Bake approximately 26 minutes, or until lightly browned and a toothpick inserted in the center comes out clean.  Cool in the pan 5-10 minutes, then invert onto a wire rack and let cool completely.

To make the soaking liquid, combine the whipping cream, dulce de leche, cream of coconut, sweetened condensed milk, evaporated milk and vanilla in a bowl or liquid measuring cup.  Whisk together until smooth.

To make the sugared almonds, place the egg whites in a clean, dry bowl and whip on high speed until frothy.  Stir in the almonds and sugar until evenly incorporated.  Spread the mixture in a thin, even layer onto a baking sheet lined with parchment or a silicone baking mat.  Bake at 325˚ F until golden brown and crisp, approximately 20 minutes (let cool a minute or two before touching).  Allow to cool and then break apart into small chunks.

To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed until soft peaks form.  Mix in the confectioners’ sugar and continue beating until stiff peaks form.  Blend in the vanilla.

Using a serrated knife, cut the cooled cake into thirds width-wise so that you have three pieces of cake about 4 1/3 x 9 inches each.  Place one of the segments of cake on a rectangular serving platter and brush with a third of the soaking liquid.  (You may want to poke the cake with the tines of a fork to help it absorb the liquid.)  Frost with a layer of the whipped cream.  Top with another layer of cake, brush with half of the remaining soaking liquid, and frost again with whipped cream.  Top with the final layer of cake and brush with the remaining liquid.  Frost the top and sides of the cake with the whipped cream.  Press the sugared almonds into the top and sides of the cake to cover evenly.  Cover and refrigerate until ready to serve.

Before serving, dust lightly with confectioners’ sugar and top with fresh berries, if desired.

Source: adapted from The Pastry Queen by Rebecca Rather

I’ve always been very good about eating my vegetables and I’ve never had a problem with spinach, but when I first heard of putting spinach in a smoothie it seemed like blasphemy.  Why on earth would anyone want to do such a thing to their smoothie?  But, I kept hearing and hearing about people who do this and actually, you know, enjoy it.  One or two and I would have thought it a fluke but it was so many people, I knew it wasn’t just health fanatics.

I don’t know about you but spinach seems to be sold only in far larger quantities than we could ever use before it goes bad.  Recently I once again found myself with an overabundance of baby spinach and knew it was time to give this a try.  After all, if it was gross, it was only one day and I could go back to my normal smoothie the next day.  Turns out, our whole family loved this.  It tastes like all the fruit and not at all like spinach.  I was unsure how it would be received by Andrew given the green color, but he actually thought it was really cool.

He was even more excited when I told him it was called a green monster smoothie because this is one of his favorite books.  And much to my surprise, he now asks for the green monster instead of our usual smoothies.  That’s a big win!

Note: I’ve seen green smoothies made with different greens such as kale or chard, and all sorts of combinations of fruits.  I played around with various combinations and this is my favorite version.

Green Monster Smoothies
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Yield: 2-3 servings
Ingredients:
1 banana (frozen or not), cut into chunks
1 cup chopped frozen pineapple
1 pear, coarsely chopped
1½ cups orange juice
2½ cups baby spinach leaves, rinsed and dried
1-2 tbsp. honey
3 tbsp. ground flaxseed (optional)

Directions:
Combine all ingredients in a blender or food processor and puree until completely smooth.  Taste and adjust sweetness with additional honey, if desired.  Serve immediately.

Source: adapted from Une-Deux Senses