Back to Baking

Have you noticed that it's been a long time since I posted anything about my baking adventures?  I know, it's been sad for me too.  You see, it's been the hottest summer here in Chicago...multiple 90 degree days in a row and that does not make for good baking weather.  (It's also not so awesome for pregnancy)

However, we have finally struck gold in the weather department...mid-70's...perfect for baking.  You can just imagine how happy I was that I could finally open my windows again and get the oven roaring.  The husband also noted the weather change and inquired "It seems like a good day for baking, don't you think?"  Cute!  Of course!  So, off I went and I had the perfect recipe I wanted to try.

The recipe is actually from the May 2012 issue of Bon Appetit.  A little backstory...back in the earlier days of my pregnancy I couldn't stand the sight or smell of most foods.  That sort of put a major dent in reading all of my culinary-related magazine subscriptions.  So, I am a little behind...obviously, still stuck in May.  Anyway, this recipe intrigued me because it just looked so tasty.  Not sure that I agree with the creator's commentary about it being healthier than regular pound cake...but I suppose it is...a tiny bit.

The result?  The cake is yummy.  It's even better when topped with fresh, sliced strawberries.  I did make a few alterations (because you know I can't help myself), but you could follow the recipe as is.  This would also be yummy if made with orange zest or even lime zest.  It actually seems like the possibilities are endless. Plus, it's easy!  Go ahead, save that money you would've spent at Starbucks on their cakes, and make your own!  Bon Appetit!

French Yogurt Cake
from: Bon Appetit, May 2012

Ingredients:

Nonstick vegetable oil spray

1 1/2 cups all-purpose flour, plus more for dusting

2 teaspoons baking powder

3/4 teaspoon kosher salt

1 cup sugar (I used 3/4 cup sugar)

1 tablespoon finely grated lemon zest (I used about 1.5 tablespoons)

3/4 cup whole-milk Greek yogurt (I used 2% fat Greek yogurt)

1/2 cup vegetable oil (I used 6 tablespoons instead of the 8 in a 1/2 cup)

2 large eggs

1/2 teaspoon vanilla extract

Method:

Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.

Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.

Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.

Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.

Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. 

DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

http://www.bonappetit.com/recipes/2012/05/french-yogurt-cake

Dreaming of Cinnamon Rolls

It was all I could think of for two weeks...cinnamon rolls!  The thought of the warm, sticky, cinnamony, yeasty goodness couldn't escape me.  Oh sure, I thought about going to some local bakery to get one, but I stopped myself every time. I kept thinking, "Why should I go buy one when I can make them myself?"  Hind sight is 20/20 here, but at the time, it seemed perfectly logical that I should make my own.  Realistically, I probably would've enjoyed a local bakery's rendition just fine. 

But I was craving a childhood memory.  One of a pull-apart cinnamon roll from my mom's favorite haunt...MCL Cafeteria.  Sure, it's a cafeteria, but boy, do they have good food.  In particular their macaroni and cheese, their green beans, their yeast rolls and of course, their cinnamon roll.  Oh my gosh.  If I had the time and energy, I would've driven myself right down there to get one.

So, for the sake of time and energy (and sanity), I made it my mission to make my own.  Ironically, the April 2012 issue of Bon Appetit happened to feature my craving right smack dab on the cover! 

Bon Appetit's Ultimate Sticky Buns (photo from bonapetit.com)

I mean, look at those things!  How can you NOT want one?

So, I made them...well, not exactly like the ones in the picture.  I wanted a simpler, less calorically destructive version.  It was easy to do.  I made the dough recipe as called for and then just added the cinnamon-suger filling (using only half the butter in the filling).  None of the gooey stuff for me, but still very delicious!

For the recipe, see this link: http://www.bonappetit.com/recipes/2012/04/the-ultimate-sticky-buns

The dough

Ready for rollin'

Yum...cinnamon and sugar...and BUTTER!

Not the best rolling job...oh well.

Cute...although slightly imperfect...let's call them "rustic"

Ready for the oven

Oh boy!

Ready for eating!

Mmmmm...homemade guacamole!



Beautiful Hass avocados!
image from www.avocadocentral.com

 Have you ever.....

1) Purchased the delicious (yet VERY expensive) guacamole from Whole Foods?
or
2) Purchased the not-so-delicious (yet still kind of expensive) prepackaged, weirdly-colored guacamole at your neighborhood grocery store?

If you answered "yes" to either of the above questions, then I have an idea that will save your wallet and your tastebuds!!!

My solution?  Glad you asked!  Make your own.  Yup, I said it, make your own.  Believe it or not, it's much cheaper (I just bought an avocado for $1.00) and even more delicious because you control what goes in it.  I know, you are worried about picking the right one...am I correct?  Well, it's easy...really. 

Most of the avocados in our grocery stores are Hass avocados from California.  Because they don't ripen on the tree, they may arrive to your grocery store rock hard.  Depending on when you're going to use the avocado, this may not be a bad thing.  For instance, you can absolutely buy the rock-solid avocado if you aren't planning on using it within the next few days.  Just leave it on the counter and allow it to ripen at room temperature.  Once it's ripe, just put it in the refrigerator until you are ready to use it (within a day or so would be good).  If you want to use your avocado right away, be sure to pick one that gives slightly to light pressure.  If it's bruised or dented or super-soft to the touch, it's not any good.  If you aren't confidant, just ask the person working in the produce section.  Trust me, they would rather be helping you than stacking bananas on the shelf.   

Now that you have your perfect avocado, you will need to pick up a few other ingredients for this amazing guacamole that you're going to make.  Those other ingredients include a yellow onion, fresh cilantro, a lime, garlic and a jalepeno.  Ok, now you are ready!

Homemade Guacamole

Ingredients:
1 avocado, peeled, seeded
2 tablespoons minced onion (or chopped whatever you prefer)
1 garlic clove, minced
1 tablespoon fresh lime juice (more or less based on your preference)
1/4 cup chopped fresh cilantro (this can be left out if you dislike cilantro, but I don't recommend it)
1 tablespoon jalepeno (ribs and seeds for heat!), chopped

Method:
Place the avocado flesh in a bowl and mash with a fork or potato/avocado masher.  Add remaining ingredients and stir to combine.  Season with salt to taste.  Done!

It's just that easy and delicious and you made it yourself!

It's an Almond Puff!

Have you ever heard of an almond puff?  Me either...at least until a few weeks ago.  I happened to be doing some research for work and came across a recipe for one.  I was intrigued...I love almonds and I love baked goods and I love puffy things...ok, maybe I don't love puffy things, but it seemed like the right thing to say.  :)

Anyway, it turns out that almond puffs are delicious!!!  And relatively easy to make.  If you are looking for a dessert/breakfast item to wow guests, this is the one.  I found this recipe on the King Arthur Flour website and am posting the recipe link below.  Enjoy and just an FYI, this one isn't too healthy...but a small little slice is enough...especially with a cup of coffee...just a suggestion.  :)

http://www.kingarthurflour.com/recipes/almond-puff-loaf-recipe



Pie crust dough meets Pâte à Choux dough...a partnership made in heaven.



Baked lovliness.

Brushed with organic strawberry jam...it's just getting better!

Then topped with toasted almonds and vanilla icing...yum!

The Rick Bayless Project: Swiss Chard Tacos

Week 3 of the Rick Bayless Project has come and gone and I have yet another successful recipe to share with you.  Things are going amazingly well...I mean, I have not made anything that hasn't been fantastic.  I can't tell you how happy I am about that. 

The night I made the most recent RBP recipe, my husband had a deep thought.  Ok, maybe not a truly deep thought, but a good one nonetheless.  Basically he was commenting on the fact that Rick Bayless makes authentic Mexican food...not that generic Mexican food most of us are used to.  If you are following along with the RBP, you have probably noticed this as well.  This type of Mexican cooking isn't well-known or done in most American kitchens, but I urge you to be open-minded and give it a try.  Most of the truly authentic Mexican dishes are super flavorful and usually pretty healthy (chef and RD approved!). 

This week's successful Mexican recreation? 

Swiss Chard Tacos with Caramelized Onion, Fresh Cheese and Red Chile with Smoky Chipotle Salsa. 

Ingredients:
A 12-ounce bunch Swiss chard, thick lower stems cut off
1 1/2 Tbs vegetable oil
1 large white onion, sliced 1/4 inch thick
3 garlic cloves, peeled and finely chopped
1 tsp red pepper flakes
1/2 cup chicken broth
salt
12 warm corn tortillas
1 cup crumbled Mexican queso fresco
3/4 cup Smoky Chipotle Salsa (see recipe below)

Method:
Cut the chard crosswise into 1/2-inch slices.  In a very large skillet, heat the oil over medium-high.  Add the onion and cook, stirring frequently, until golden brown but still crunchy, about 4 to 5 minutes.  Add the garlic and red pepper flakes and stir for a few seconds, until aromatic, then add the broth, 1/2 teaspoon salt and the greens.  Reduce the heat to medium-low, cover the pan and cook until the greens are almost tender, about 5 minutes.

Uncover the pan, raise the heat to medium-high and cook, stirring continually, until the mixture is nearly dry.  Taste and season with additional salt if you think necessary. 
Serve with the warmed tortillas, cheese and salsa.

Heaven on a plate!

*Note: For a heartier taco, I took Rick's advice and added some shredded chicken.

Smoky Chipotle Salsa with Pan-Roasted Tomatillos

Ingredients:
3 garlic cloves, peeled
4 medium tomatillos, husked, rinsed and cut in half
2 canned chipotle chiles en adobo

Method:
Set a large nonstick skillet over medium-high heat.  Lay in the garlic and tomatillos (cut side down).  When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown  the other side. (The tomatillos should be completely soft.)

Scoop the garlic and tomatillos into a blender jar or food processor, along with the chiles and 1/4 cup water.  Process to a coarse puree.  Pour into a dish and cool.

*Note: This salsa is ridiculously easy and ridiculously delicious....and addictive...double the recipe! 
**Note: Rick mentions laying a piece of foil in a normal pan in place of using a non-stick pan.  I think that's the better way to go as I used the non-stick pan method and it (or maybe I) ruined my pan.

The Rick Bayless Project: Tomatillo-Sauced Enchiladas with Spinach and Mushrooms

Success!  I have made it to week two of the Rick Bayless project without any delays, catastrophes, or tears.  Things are looking, and tasting, very good around here.

For those that missed the earlier blogs, I am re-creating (isn't that a fancy way of saying it?) recipes from the cookbook Mexican Everyday by Chef Rick Bayless.  My first recipe (re-created last week) was a complete success...I was hoping for a repeat this week, and I was not dissapointed during round 2 of the RB Project (cool new name I just gave the project...hilarious! I am so creative).

The recipe I chose this week was...drum roll please...oh wait, I already told you...oh well, the recipe was Tomatillo-Sauced Enchiladas with Spinach and Mushrooms.  Super fab and yum-tastic!  I thought those tacos last week were good, but these saucy little enchiladas are my new fav. 

First let me say that I did stray (as I usually do) a little from the recipe.  Instead of fresh spinach, I used frozen organic spinach (well drained of course).  Also, because I had all of that awesome pork (hanging out in the freezer) left from last weeks recipe, I decided to use that instead of the chicken.  Finally, because I am a true risk-taker, I made my recipe with half corn and half flour tortillas and decided to bake them after they were sauced and cheesed.  Yum!

Another RB Project success story.

Tomatatillo-Sauced Enchiladas with Spinach and Mushrooms

Serves 4

Ingredients

• 3 cloves garlic, peeled
• 1 jalapeno or 2 serrano chiles, stemmed and quartered
• 10 to 12 medium tomatillos (about 1 1/2 pounds), husked, rinsed, and quartered
• 3/4 cup loosely packed chopped fresh cilantro, plus sprigs for garnish
• 3 tablespoons vegetable oil, olive oil, or bacon drippings, plus more for the tortillas
• 2 cups homemade or store-bought low-sodium chicken broth
• 8 ounces mushrooms, such as button, oyster, or shiitake, stems removed and sliced
• 1 large red onion, thinly sliced
• 10 ounces spinach, stems removed
• 1 cup (about 4 ounces) shredded cooked chicken, or cubed ham (optional)
• Coarse salt
• 12 corn tortillas
• 3 tablespoons Mexican crema, sour cream, heavy cream, or creme fraiche
• 1/2 teaspoon sugar (optional)
• 1 cup (about 4 ounces) crumbled Mexican queso fresco, or other fresh cheese, such as feta or goat cheese

Directions

1. Preheat oven to 350 degrees. With a food processor running, drop garlic cloves and chiles through feed tube one at a time, pureeing each piece before the next addition. Add tomatillos and cilantro; process until smooth.

2. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add puree; cook, stirring constantly, until mixture has reduced to the consistency of a thick tomato sauce, about 7 minutes. Add chicken broth; reduce heat to medium and simmer for 10 minutes.

4. Meanwhile, heat remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring constantly, until they begin to brown. Add three-quarters of the onion, reserving the rest for garnish; cook, stirring frequently, until onion is translucent, 1 to 2 minutes. Add spinach and chicken, if using; cook, stirring constantly, until spinach is wilted, about 1 minute. Season with salt. Cover to keep warm; set aside.

5. Lay tortillas on a clean work surface. Spray or brush lightly on both sides with oil; stack in twos and transfer to a parchment paper-lined baking sheet. Bake until tortillas are soft and pliable, about 3 minutes. Stack tortillas in a single pile; cover with a clean kitchen towel to keep warm.

6. Stir crema into sauce; season with salt. Taste sauce; if too tart, add sugar, if desired. Holding tortilla by one edge, dip into sauce, and then lay it on a plate. Spoon a heaping 2 tablespoons filling down the center, roll it up, and lay seam-side down on a dinner plate. Repeat with 2 more tortillas. Top enchiladas with about 1/4 cup of the tomatillo sauce, sprinkle with 2 tablespoons cheese, and garnish with reserved onion and cilantro. Assemble remaining enchiladas, 3 to a plate; serve immediately.

Yum!

The Rick Bayless Project Begins

Week 1 of The Rick Bayless Project

Recipe: Smoky Pork Tinga Tacos with Avocado and Fresh Cheese, p 191

Obviously I am not starting this project at the beginning of the book.  I mean, what fun would that be?  I wanted to make sure my first recipe was something fun and relatively easy.  Yes, it is a taco recipe... which happens to be one of my absolute favorite Mexican food preparations.

First and foremost let me say...make this recipe!  It is absolutely easy to execute and is delicious.  The recipe uses a slow cooker, and really there's very little prep work.  Plus, you have the bonus of smelling this amazing concoction while it cooks...the aroma should be turned into a candle...seriously, it smells that good.

If you are new to Rick Bayless or to Mexican food in general, this would be a good first recipe to try.  Like I mentioned before, it's easy to prepare and your dinner guests will think that you are an amazing Mexican chef superstar (maybe that's a bit extreme, but you never know!)   

Thank you Rick Bayless, this was an amazing way to kick-off the project!  Can't wait until the next recipe. 

To view the recipe, click the link below (it'll lead you to Rick's website...you are welcome in advance):

 http://www.rickbayless.com/recipe/view?recipeID=234

Make Your Own Granola

I know what you're thinking..."why would I make granola when I can buy it?"  Well, I would actually respond to that question with the question..."why would you BUY granola when you can make it?" 

Ok, so I am not trying to be all high and mighty here because I am just now figuring this one out.  Honestly, I can't believe it's taken me this long to realize how easy it is to make your own granola.  Well, maybe I realized it, but just never really felt like making it until....

I was making my grocery list (this is a necessity to ensure items such as flavored sparkling water or olives from the olive bar don't end up in my cart) and asked my husband if he needed anything from the store.  He gave me his usual list...apples, bread, turkey, carrots (I know, so healthy, isn't he?  I am so proud of him!) and granola.

Granola?  Hmmmm..."why do I keep buying that?" I thought to myself.  So, coyly I asked him, "what do you think of me making your granola?"  Well, you would've thought I had asked him what he thought of spreadsheets (he loves spreadsheets by the way)!  He heartily agreed to this plan and so here I am...making granola.

I used Martha Stewart's Honey Pecan Granola as a base and it turned out beautifully.  I added some wheat germ as well as some sunflower seeds and cinnamon.  After the baking was done, I tossed in some raisins.  The great part of this recipe?  You can add as many ingredients as you want.  Lovely!!!  Try some pumpkin seeds and use pumpkin pie spice instead.  Or add other dried fruits like mango, pineapple, cranberries, etc.  The options are endless. 

Time for you to go make your own batch!

Honey Pecan Granola (Martha Stewart)

Ingredients:
3 cups old fashioned rolled oats
1 1/2 cup pecans, coarsely chopped
3 Tb butter (this isn't 100% neccesary, but does provide some good flavor)
1/3 cup honey (the better the honey you use, the better it will taste)
1/2 tsp salt

Method:
1. Preheat the oven to 300'F.
2. Toss all ingredients together.  Transfer to a parchment-lined baking sheet and spread in an even layer.
3. Bake 30 minutes, stirring halfway through.
4. Store in an airtight container at room temperature for up to 3 weeks.

Zucchini Bundt Cake with Orange Glaze

Guilty as charged...yes, it's true, I am a Martha Stewart fan.  When I had the opportunity to receive her magazine for a small fee, I didn't think twice about it...sign me up!!!

The magazine is more pretty pictures and ideas for things that I'll never do (decorate a lamp shade, make my own soap, build a birdhouse???  Really???  Who has time for that?), but occasionally there are some great articles and recipes. 

In the August 2011 issue there was a beautiful picture of a Zucchini Bundt Cake.  So pretty!!!  I want one!!!  So, of course, I had to make it. 

A few things I did to make it a wee bit healthier: 1) I didn't use the full stick and a half of butter.  I actually used about 4 tablespoons butter and then added about 3 tablespoons of Greek yogurt.  I used pan spray instead of butter to prepare my pan too.  2) I didn't use all of that sugar...probably closer to 1 1/4 cup.  3) I added vanilla extract...about 1 teaspoon.  4) I added way more orange zest in both the cake and the glaze.

Overall, I would say it turned out pretty well.  Next time I will add a little bit of applesauce (to replace some of that butter) and perhaps some more vanilla and cinnamon. 

So....glossy...yes, indeed.

Zucchini Bundt Cake with Orange Glaze

From: Martha Stewart Living Magazine, August 2011

Ingredients:

1 ½ sticks unsalted butter, melted, plus more for pan

2 ½ cups all-purpose flour, plus more for pan

2 ½ teaspoons baking powder

¼ teaspoon ground cinnamon

¼ teaspoon anise seeds

1/8 teaspoon ground cardamom (optional)

Coarse salt

2 medium zucchini (about 8 ounces each)

3 large eggs

1 ½ cup sugar

½ teaspoon grated orange zest, plus 1 tablespoon fresh orange juice

1 ¼ cups confectioners’ sugar, sifted

2 pinched ground cardamom (optional)

¼ teaspoon finely grated orange zest, plus 3 tablespoons fresh orange juice

Whole milk, as needed for thinning

Method:

1.       Preheat oven to 325’F. Brush a 6-cup Bundt pan with butter, and dust with flour, tapping out excess.  Whisk together flour, baking powder, spices, and 1 teaspoon salt. 

2.       Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. (You will need 2.5 cups)

3.       Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice.  Stir in flour mixture.  Transfer batter to pan.

4.       Bake until a toothpick inserted into the center comes out clean, about 1 hour.  Transfer pan to a wire rack, and let cake cool for 10 minutes.  Run a paring knife around edges of cake to loosen, and turn out onto wire rack.  Let cool for at least 30 minutes.

5.       To make the glaze: whisk together confectioners’ sugar and cardamom.  Whisk in remaining orange zest and juice, and whisk until mixture has the consistency of thick honey.  If mixture is too thick, whisk in milk, 1 teaspoon at a time.

6.       Brush several layers of orange glaze evenly over cake.

Judging a Book by it's Cover...Gwyneth Paltrow

Weird title for a blog post, I know.  But here's the deal.  Gwyneth Paltrow recently came out with a cookbook.  Really?  I mean, really?  My first thought was just that.  Why is it that celebrities try do everything?  If you sing in Hollywood, you are amazingly an actor as well.  If you are an actor, you are also a gifted singer/song-writer.  So of course, if you want to write a cookbook, it absolutely makes sense that you do so.

I actually really like G. Paltrow, but when I saw her face on the cover of the June 2011 issue of Bon Appetit, it sort of annoyed me.  There she was, all beautiful and perfect, smiling in her million dollar kitchen.  Alright, so maybe it's just jealousy...ok, it is.  But seriously, this woman better be able to cook or I am going to be even more annoyed.

Because I like her, I decided to give her a chance.  Turns out she may actually know a thing or two about cooking.  From what I know, she learned to cook from her Dad who also shared a passion for food and cooking.  It's hard to knock that.  Sure, the pictures are a wee bit cheesy...no one looks that good cooking in the kitchen...seriously...who wears a skin tight dress to make dinner?  But the food sounded and looked good. 

One recipe caught my eye.  The Grilled Chicken with Peach BBQ Sauce.  It required very few ingredients, most of which I already had on hand, and I figured this would be the test.  So, I made it and of course, it was delicious.

So, I am sorry G.P. for being so judgemental.  It turns out you are beautiful, talented and handy in the kitchen.  Kudos to you...maybe someday you and I can write a cookbook together!!!

Grilled Chicken With Peach BBQ Sauce
G. Paltrow, Bon Appetit Magazine, June 2011

Ingredients
1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped
1/2 cup ketchup
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo
Kosher salt and freshly ground black pepper
4 skinless, boneless organic chicken breasts
vegetable oil

Preparation

1. Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth. Season to taste with salt and pepper. Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.

2. Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Slice crosswise. Serve remaining sauce alongside.

Picture from bonappetit.com

Read More http://www.bonappetit.com/recipes/2011/06/grilled-chicken-with-peach-bbq-sauce#ixzz1UajxgCUW

Cherry Crisp

I was at the Chicago Green City Market and stumbled upon a table advertising cracked cherries.  Being the inquisitive foodie that I am, I had to go and find out about it.  Turns out these cherries were cheaper than thier uncracked brothers and sisters simply because they were cracked and therefore considered not as attractive.  Oh, so sad!  I asked the guy working at the tent if they tasted any different and he reassured me that they were just as tasty. He explained that the only reason they were cracked was because they had gotten too much rain early in the season.  Of course I didn't hesitate to buy a bunch as I knew that in a cherry crisp, it wouldn't matter at all how they looked!

My beautiful cracked cherries.

I have to say, the guy was right.  My cherry crisp was amazing and I am glad I saved a dollar and bought my cracked cherries!

Try this recipe from Better Homes and Gardens and enjoy your cherries...cracked or uncracked!

Cherry Crisp

Ingredients:
5 cups fresh or frozen unsweetened pitted tart red cherries
1/2 cup granulated sugar

3 tablespoons all-purpose flour

1/2 cup regular rolled oats
1/2 cup packed brown sugar

1/4 cup all-purpose flour

1/4 teaspoon ground nutmeg, ginger or cinnamon

1/4 cup butter (I only used a couple of tablespoons)
1/4 cup chopped nuts

Method:
1. For fruit filling, thaw fruit if frozen.  Do not drain.  Place fruit in a 2-quart square baking dish.  Stir in the granulated sugar and first listed flour.
2. For topping, in a medium bowl combine the oats, brown sugar, flour and nutmeg.  Cut in butter until mixture resembles coarse crumbs.  Stir in the nuts.  Sprinkle topping over fruit.


Ready for the oven!


3. Bake in a 375'F oven for 30-35 minutes or until fruit is tender and topping is golden. 

All baked and topped with frozen yogurt.

Looking for a Little Spice?

Sunday night was hot!  Not just the temperature, but also our dinner.  (That was so clever, right?)  There is something you should know before I go any further.  I adore Mexican food.  Absolutely love it!  It always sounds good and I always crave it.  Seems kind of funny considering I am just a good old Midwestern girl whose only Mexican food experience growing up was tacos and maybe the occasional fajita.

These days I am a little more experimental when it comes to my Mexican food choices.  I am a huge fan of Rick Bayless.  He's an amazing Chicago chef whose passion is Mexico and Mexican food.  He has a couple of really great restaurants here, including Xoco (pronounced show-co), which is a reasonably-priced place with amazing food.  If you ever visit Chicago and you like Mexican food, go there!

Speaking of Rick Bayless, he is the reason my Sunday night was so hot.  I made a recipe that I found in the July issue of Food and Wine Magazine written by him.  It turned out fantastic and I absolutely love that it made extra sauce! 

Shrimp with Spicy Chipotle-Tomato Sauce

Ingredients
One 15-ounce can diced tomatoes, drained
2 tablespoon canola oil
1/4 cup Salsa Negra with Chipotle (recipe follow)
salt and pepper
1 1/4 pound large shrimp, shelled and deveined
chopped cilantro for garnish

Directions

1. In a blender, puree the diced tomatoes. In a medium saucepan, heat the 2 tablespoons of oil until shimmering. Add the tomato puree and cook over moderately high heat, stirring frequently, until very thick, about 7 minutes. Add the Salsa Negra and 1/3 cup of water and simmer until slightly thickened, about 10 minutes. Season with salt and pepper.
2. Light a grill or preheat a grill pan. Brush the shrimp with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Drizzle the shrimp with the sauce, sprinkle with cilantro and serve.

Salsa Negra with Chipotle

Ingredients
3/4 cup chipotles in adobo sauce (from a 7-ounce can), stemmed and coarsely chopped
1 tablespoon molasses, preferably unsulfured
3 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
1/2 cup water
2 tablespoons soy sauce

Directions

1. In a blender, combine the chipotle chiles with the molasses, balsamic vinegar, dark brown sugar and 1/4 cup of the water. Blend until the mixture is smooth.
2. Strain the sweet chipotle puree through a fine strainer into a small saucepan, pressing on the solids with a spatula to extract as much of the puree as possible.
3. Simmer the chipotle sauce over moderately low heat, stirring frequently with a heatproof rubber spatula, until it is very thick, pasty and reduced to 3/4 cup, about 20 minutes. Remove the salsa from the heat. Stir in the soy sauce and remaining 1/4 cup of water. Serve the salsa negra hot or at room temperature.

Yum, this is a great meal.  In fact, I didn't have shrimp (I thought I did...forgot to check and just assumed), so instead of grilling some shrimp, I sauteed some white fish and made this into fish tacos.  I served it with simmered black beans and fresh mango.

Calling All Choco-holics!

There's something you should know about me.  I LOVE chocolate.  (yes, I did just type the word "love" in all caps in reference to chocolate.)  It is my weakness.  If someone asks me if I want to split a piece of chocolate cake, I don't hesitate to say yes.  I don't necessarily need a lot of it (thanks to years of discipline and because as a dietitian, I am hyper-aware of what's not so good about it), but just a little will turn a good day into a great day!

Now, just so there's no confusion, chocolate isn't all bad.  Maybe you've heard this already, but chocolate (I'm talking about the dark chocolate stuff here), is loaded with cancer-fighting, immune-enhancing, antioxidants.  So feel good about eating  a piece of dark chocolate, but like all things, enjoy in moderation.  

This leads me to the recipe of the day.  Brownies!  Oh my goodness...who doesn't love a rich, warm, decadant brownie?  (Please, if you don't love them, I don't want to know...that is just too sad to believe.)  Anyway, this is another classic recipe from the Better Homes and Gardens Cookbook.

Of course I can't leave any recipe alone, so I have made a few adjustments.  First, I cut back on the butter.  I use only 1/4 cup and add 2 tablespoons of unsweetened applesauce.  I also cut back on the sugar and use only 3/4 cup.  Lastly, I add about 1/8 teaspoon salt.  I also like to stir in some nuts (using pecans today) and some dark chocolate Ghiradelli chips (oh my!!!!).  

This recipe is so easy...you just need one saucepan and an 8x8 or 9x9 inch pan.  The other great thing about these brownies?  The fact that you know exactly what's in them.  No weird preservatives or other crazy ingredients.  Love that.  

Now you have no excuses...get baking you chocolate lovers! 

Fudgy Brownies
Better Homes and Gardens Cookbook

Ingredients:
1/2 cup butter (I used 1/4 cup + 2 Tbs applesauce instead)
3 oz unsweetened chocolate, coarsely chopped

1 cup sugar (I used 3/4 cup instead)

2 eggs (you could use egg substitute here if you wanted)
1 teaspoon vanilla
2/3 cup all purpose flour
1/4 tsp baking soda
1/2 cup chopped nuts (I used pecans)

1/2 cup bittersweet chocolate chips (my addition)

Method:

1. In a medium saucepan melt butter and unsweetened chocolate over low heat, stirring constantly.  Remove from heat; cool.

2. Meanwhile, grease an 8x8x2-inch or 9x9x2-inch baking pan; set aside.  Stir sugar into cooled chocolate mixture into saucepan. (If you are using the applesauce, you can stir it in now).  Add the eggs, 1 at a time, beating with a wooden spoon after each addition just until combind.  Stir in vanilla.

3. In a small bowl stir together the flour and baking soda.  Add flour mixture to chocolate mixtre; stir just until combined.  If desired, stir in nuts.  Spread the batter in the prepared pan.

4. Bake in a 350'F oven for 30 minutes for 8-inch pan or 25 minutes for a 9-inch pan.  Cool on a wire rack.

Rhubarb and Raspberry Crostata

I love to make crostatas.  That’s a weird thing to love to make, but let me tell you why.  First, I love pie crust.  In fact, I adore it.  There is nothing lovelier then a flaky, buttery pie crust.  Second, crostatas are EASY!  Pie crust can be intimidating to make with all of that rolling, moving to a pie plate and pinching.  If you don’t make them all of the time, then they can be extremely frustrating.  (I have had shed a few tears over some sad looking and tasting pie crusts)  Lastly, since the dough is kind of free form or rustic as I prefer to call it, it always works and looks cool.  Dinner guests are always impressed by it. 

The secret to this recipe?  My good friend (ok, she's not really a friend, but I would sure love to be friends with her) Ina Garten’s perfectly simple, no-fail recipe for the dough.  Really, I promise that it’s easy and it works.  I actually only use about ¾ of a stick of butter and it still turns out nicely.  This time around, I also swapped out some of the AP flour for whole wheat flour (1/4 cup). 

Crostata Recipe from Ina Garten (using just the crust recipe)

Crust Ingredients

1 cup all-purpose flour

2 tablespoons granulated or superfine sugar

1/4 teaspoon kosher salt

1/4 pound (1 stick) very cold unsalted butter, diced

2 tablespoons ice water

Rhubarb and Raspberry Crostata from Bon Appétit (using just the filling recipe)

Filling Ingredients

¼ cup cornstarch

4 cups ½”-thick slices rhubarb (about 1-1 ¼ lb)

1 6-oz container fresh raspberries

2/3 cup sugar

1 large egg, beaten

From Ina

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

Makin' the crust

  

From Bon Appétit

To make the filling:

My beautiful rhubarb from the Farmer's Market

Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. (I used frozen strawberries and blackberries because I had them on hand)

Ready for cookin'

Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.

Cooked and chillin'

Preheat oven to 400°F. Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.

Rustic indeed.  Imperfections desirable.

So easy!



Yum! Even better with a little scoop of ice cream.







  

Strawberry Basil Bruschetta...It's a Winner!

My Strawberry Basil Brushchetta

Ok, just a little background about me.  I don't win things.  Seriously, I don't.  In fact, it's quite hilarious that out of all of the contests, raffle drawings, and other winable (is that word?) ventures I have attempted, I can't remember winning any of them. 

This non-winning thing dates back to gradeschool.  I vividly remember entering tickets for a chance to win a seletion of baked goods.  From cupcakes to cookies to rice crispie treats, there was a bounty available to win.  I think I bought at least 5 tickets (about $5 total, which is a big deal when you are 12).  When the time came around to announce the winners, I was sure that my name would be called.  I waited in anticipation...contemplating which item would make it home in my backpack.  As the selection started to decrease, so did my hopes of winning.  Turns out I didn't win that day...no treats for me.  Sure I was sad, but I got over it. 

These early lessons about losing weren't such a bad thing.  Nope, in fact, they were a true life lesson.  I always gave (and continue to give) my best in hopes of winning, but am mindful that sometimes even my best doesn't equal a win every time.  I learned that trying my best and honoring that was most important. 

You can imagine my surprise then, when I received an email notification that I had won a recipe contest that I entered a few months ago.  You would've thought that I won the lottery!  Seriously, I emailed my family as soon as I got the news and I am still so happy about it, that I can't stop smiling!!! 

Just remember, on the days that you are losing, there's a day in your future that you will be the winner.  It's truly the days leading up to that day that make you the winner.  Never give up, keep trying, and eventually you will be rewarded.

My winning recipe:

Strawberry Basil Bruschetta with Balsamic Reduction

Serves 6-12

Ingredients:

12 slices whole wheat baguette, sliced ½ inch thick

2 teaspoons olive oil

1 cup strawberries, diced small

¼ cup basil, thinly sliced

1 shallot, minced

Salt

Freshly ground black pepper

½ cup balsamic vinegar

¼ cup goat cheese, crumbled

Method:

1.       Preheat the oven to 425 degrees F.  Place the bread slices on a baking sheet and lightly brush tops with 1 ½ teaspoons of the olive oil.  Bake for about 1-2 minutes or until bread is toasted and golden brown.

2.       Combine the strawberries, basil, shallot and remaining olive oil in a medium bowl.  Season with salt and pepper.

3.       To make balsamic reduction: Place the vinegar in a small sauce pan over medium-high heat.  Simmer the vinegar until it has reduced by about 2/3 its original volume.

4.       To serve, top the toasted bread slices with the strawberry mixture and crumbled goat cheese, then drizzle with balsamic reduction.

Note: Extra balsamic reduction can be refrigerated and used as a salad dressing, a condiment for sandwiches or even a topping for frozen yogurt.

The Mighty Macaroon

My little bowl of macaroons

I have only made macaroons once before today.  I am certain of this because until culinary school, I had never heard of them.  My baking and pastry class in culinary school started at 6 am, so the memory of how they turned out isn’t so clear.  Likely they were fabulous…or at least somewhat fabulous…hmmmm, I really don’t remember.  What I do know is that I really enjoy the delightful macaroons that Fritz Pastry (a cute little pastry shop here in Chicago) makes.  I would like to believe that my culinary school versions were just as delicious.   

If you’ve never had a macaroon, I recommend giving them a try. These tasty little French confections are made from egg whites, almond flour, and confectioner’s sugar.  Food coloring is often used to turn them into cheery pastel colors.  Usually these little cookies are made into sandwiches filled with things like raspberry jam or chocolate ganache.  Another fun fact about macaroons???  They are a gluten-free treat!  Super fantastic for our friends with celiac disease. 

I used a recipe from Gourmet Magazine.  They were originally raspberry flavored, but I could not find raspberry extract to save my life.  Seriously, where can you find it?  I went to 3 grocery stores and even a Whole Foods and couldn’t find it.  So, I decided to go for an orange version.  I used orange extract in the cookie dough and added a little more to the ganache.  They taste great, but seem a little drier than I would’ve liked.  Maybe too long in the oven???  I’m not sure, but this will be a recipe that will get re-visited, I am sure of it. 

Raspberry Chocolate French Macaroons

Gourmet/December 2006

Yield: 2 ½ dozen

Ingredients:

For macaroons
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring

For chocolate raspberry ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract

Procedure:
Make macaroons:

Line 2 baking sheets with parchment paper.

Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.

Powdered sugar and almonds ready to get blitzed in my Mini Chop

Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

Make ganache while macaroons bake:

Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.



Ready for the oven

Assemble cookies:

Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

Cooks' note:
Filled macaroons keep in an airtight container at room temperature 3 days.



There seems to be one missing....    :)