Our Forking Blog

Baked Mozzarella Sticks

2012-02-12T18:04:00.000-05:00

Melted cheese is my weakness...next to chocolate of course. Ever had brie, topped with apricot preserves wrapped in puffed pastry, and baked till golden and gooey. * I might be drooling right now.*

I traditionally stay away from fried foods, not because I dont enjoy them but merely because of the health factor. Occasionally, I give in and indulge. Like when you eye the deep-fried oreos and three muskateers bar at the fair. Absolutely delicious yet entirely a heart attack waiting to happen. On the cheese front, Mozzarella sticks are usually the one thing that I never crave. The pre-made, frozen sticks usually have an overly processed, too much breading, and entirely too greasy characteristic about them.

However, these mozzarella sticks are made from scratch with italian and panko bread crumbs and baked about 7 minutes till golden and melted. These puppies passed the taste test when I served them at a Superbowl party. Luckily, this recipe made a ton so I had plenty to freeze and heat up on the whim at a later date.

This is a must try!

Baked Mozzarella Sticks

2 packages mozzarella string cheese
1/2 c. Italian bread crumbs
1/2 c. Panko Bread crumbs
1/4 c. grated Parmesan cheese
2 eggs
1 c. all-purpose flour

Cut all cheese sticks in half and place in freezer till completely frozen, about 2-3 hrs.

Preheat oven to 400 degrees.

In a small bowl, beat the eggs. set aside. On a large plate, place the four and set aside. In a deep dish (I used a pie plate), combine the bread crumbs and cheese. Toss together.

Remove the cheese sticks from the freezer. In small batches of 4 pieces, roll entirely in flour and tap off excess. Using a fork, place floured sticks in the egg mixture and coat. Let the excess egg drain before placing in the bread crumb mixture. Press the mixture on all sides of the cheese sticks to ensure sticking. Place prepared sticks on a greased baking sheet. Continue till all sticks are coated and ready.

Bake in oven for 7 minutes. Serve immediately with a side of marinara. If you do not wish to bake all the cheese sticks, place the remaining prepared sticks in a freezer bag till ready.

Chocolate Eclair Cake

2012-02-02T11:09:00.001-05:00

This is one of those recipes that I have seen flooding foodie sites and boards so I thought I should give it a try. Since it doesn't require baking and the ingredients are extremely simple, this was either going to turn out amazing or terrible. I had used French Vanilla instant pudding to make a faux custard concoction before but I was weary on its consistency to uphold a cake. I was correct in my assumption...until day 2.

This picture doesn't do the recipe justice, the cake is ABSOLUTELY DELICIOUS. It just looks like a spoonful of mushy pudding should you try to eat it the same day it was made. Purely for experimentation purposes, I felt that I should try the cake each day to see the results over a period of time. Lets break it down:

Day 1 - 4-5 hrs after assembly, serving looks terrible, semi-soft graham cracker, delicious pudding, amazing chocolate topping that turns to liquid and pools in the baking dish. Overall, delicious tasting.

Day 1 - 6-8 hrs after assembly, second helping (again, all for testing purposes so don't be so judgmental) chocolate pool getting larger from topping runoff but still tastes delicious. Pudding not withholding the graham crackers to stand along on a plate.

Day 2 & 3- Graham crackers are soft middle layers with thick custard consistency. Chocolate sauce is still tasty but needs to be spooned on cake. Overall AMAZING and finally looks like the recipe picture.

In conclusion, to get the picturesque chocolate eclair cake, I would double the chocolate topping (which I will do in the recipe measurements below) and let the cake sit at least 24 hrs. It might be tough but you will love the results!

Chocolate Eclair Cake
Recipe adapted by Linda Rex

2 pkgs. French Vanilla Instant Pudding
Whole Graham Crackers
3 c. milk
1 (8 oz.) container whipped topping
1/2 c. milk
2/3 c. unsweetened cocoa powder (I used Dark chocolate)
2 c. white sugar
1 tsp. vanilla extract
4 tablespoons butter

In a large mixing bowl, combine the puddings and 3 cups of cold milk. Whisk till thickened and then fold in the whipped topping.

In a 9x13 baking dish, place a single layer of graham crackers in the bottom. Spoon half of the pudding on top of the graham crackers, spreading evenly. On top, layer more graham cracker followed by the remaining pudding. Set in fridge.

In a medium sauce pan over medium heat, combine the milk, sugar, and cocoa powder. Let boil for 1 minute while stirring constantly. Remove pan from heat and add the butter and vanilla. Continue to stir till combined and smooth. Let sit to cool for few minutes.

Pour chocolate sauce evenly over the pudding, otherwise, spreading will be too difficult. Being careful not to mix the pudding and chocolate, make sure the sauce covers the entire top of pan. Place in fridge for hr to cool then cover with plastic wrap and let sit at least 24 hrs before serving.

Tapas

2012-01-31T15:50:00.001-05:00

I may not speak Spanish but when it comes to international dishes, I am pretty fluent in speaking "food". That is to say, I could not tell you what tapas means or where is originates from but I do know that it describes small plates of various dishes to be consumed while drinking massive amounts of alcohol over a few hours...probably derived from Spain. I gathered the last tidbit of knowledge (whether true or not) because Fork2 was gracious enough to bestow a wonderful Tapas cookbook to me from her recent stint in Madrid.

Everything in this cookbook looks amazing. How long would it really take me to whip several of these dishes? Between going to the grocery store, preparing the food and cooking everything, I was really looking forward to the drinking part of this meal. Looking back, I think I was nuts to make this much food for two people (oh, did I leave that part out?) but they were fun to try. This post will only cover two of the recipes made; however, the sauteed lemon mushrooms and the ham and goat cheese Empanadillas are definitely going to be shown soon.

The chorizo and garbanzo beans has lasted for several dinners worth but the cherry tomatoes stuffed with spinach dip will be on my snack list for a long time. WOW, so refreshing and healthy... if you leave out the bad parts of the dip. I would serve these puppies as an appetizer at any party.

Stuffed Cherry Tomatoes
Adapted from A Passion for Tapas

1 pkg. Knorr Vegetable Dip Mix
1 (16 oz.) Sour cream
1/2 c. mayo
1 pkg. frozen chopped spinach, thawed and squeezed dry of liquid
2 containers cherry tomatoes

Mix the dip mix, sour cream, mayo and spinach in a large bowl. Cover and set in fridge for min. of 2 hrs.

To prepare may have to cut a small slice off bottom. With a pairing knife, slice the top off the tomato and gut the insides. Turn tomato upside down on paper towel for a few minutes to let the inside drain.

Using a small fork, stuff a small amount of the spinach dip into the cherry tomato.

Serve Chilled

Chorizo and Garbanzo Beans
Recipe from A Passion for Tapas

1 pkg chorizo, casing removed & sliced
1 can garbanzo beans, drained and rinsed
6-8 slices pimentos, chopped
1 small onion, diced
1 clove garlic, minced
1 tsp sherry vinegar
2 Tablespoons fresh parsley

In a medium pan, drizzle about a tablespoon of olive oil. Saute the diced onion till translucent. Add the minced garlic and cook about 30 seconds. Into the pan, add the chorizo and continue to saute till sausage is cooked and browned along the edges, about 5 min.

In a medium bowl, place the beans, pimentos, parsley, and sherry. Toss in the onion, garlic, and chorizo mix and toss.

Serve warm with some crusty bread.

Chilled Soba Noodle Salad

2012-01-16T15:30:00.004-05:00

Ever sleep so long that you just remain sleepy for the remainder of the day? Well, that's me today so it will be a short post. I blame it on the Golden Globes last night. My favorite win of the night was for the PBS Masterpiece Classic show, Downton Abbey. PBS and Masterpiece Classic, yes I do feel like an old lady sometimes but this show is truly awesome.

But I digress in my quest for laziness. Onward to soba noodles...

Soba noodles are a japanese buckewheat pasta that can be served hot or cold. I chose the cold version with a few favorite add-ins and a sesame ginger dressing. For a first attempt, this was a delicious, light lunch. And since this makes a gigantic amount, I have plenty for a weeks worth of work lunches.

Chilled Soba Noodle Salad

Adapted from Annie Chuns

1 package Soba noodles
2 tbsp sesame oil
2 c. fresh spinach
1 package firm tofu, pan fried (or chicken)
1 c. edamame beans
1/4 c. red onion, thinly sliced
1 c. apple, thinly sliced

Sauce:
3 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp rice wine or mirin
1 tsp. sugar
3 tbsp soy sauce
1/2 tsp fresh minced ginger

Cook noodles according to package direction, rinse in cold water, drain. Place noodles in large bowl and toss with 2 tbsp sesame oil. Add remaining ingredients. Mix together the sauce and add to bowl. Toss everything together. Serve cold.

Layered Goat Cheese

2012-01-07T11:09:00.000-05:00

Cheese... I honestly do not think I could live without cheese in my daily diet, especially cream cheese. No crackers are even necessary. So many cheese varieties and so many ways to stuff them in my mouth. Cream cheese, cheddar cheese, blue, gorgonzola, brie, how about some Manchego dipped in orange blossom honey? I love them all. However, I do reserve the right to turn away from a highly pungent, turn-the-fridge-to-fart-smell, cheese. You know what Im talking about.

So now lets talk goat cheese. So creamy, mild, and pairs well with about everything. At a recent holiday party, this layered cheese was served as an appetizer with crackers and Serano Ham. In my usual manner, I ate about half of it myself then preceded to figure out how the dish was made. Fast forward 2 weeks to dinner with my family, this layered goat cheese, 5 minutes and it was gone. Yes, it's that good.

Layered Goat Cheese

3 oz. soft goat cheese

1 tsp. prepared pesto

1 1/2 tsp. apricot preserves

Line a small round ramekin with cling wrap. Make sure the cling wrap is long enough that it extends out the sides for storage.

Take a small spoon and scoop some goat cheese, pressing down inside the ramekin. Press down and smooth to make an even layer. Use about little less than half of the goat cheese for the top layer. Spread the pesto over the goat cheese, followed by the preserves. For the final layer, break up the remaining goat cheese and press in small clumps first around the sides of the ramekin. Then fill in the middle with cheese. This will help keep the preserves and pesto from squeezing out the sides. Smooth over the top layer with the spoon, filling in all gaps. Fold over the sides of the cling wrap and place ramekin in fridge.

When ready to serve, turn ramekin over on a plate. Remove ramekin and pull off cling wrap. Serve with crackers.

Enjoy!

New Years Luck

2012-01-02T11:11:00.000-05:00

Happy 2012! After celebrating all the holidays and consuming massive quantities of delicious dishes, I can honestly say that my stretchy pants have never gotten so much use. Today is no different. After a family New Years meal consisting of three varieties of chicken tetrazzini, a strawberry salad that Mr. F loved, and 4-5 different types of desserts, I AM FULL! Did I mention there were homemade chocolate eclairs filled with a mocha custard? So 2012 isn't off to a bad start, not bad at all.

Black eyed peas and collard greens are a New Years staple that supposedly bring good luck. I can't really back up the collards statement. Moreover, I think its because the greens are in massive supply this time of year so the grocery stores push them. Years ago, I found this recipe that incorporates collard greens, black eyed peas, and pork ribs slowed cooked together.

For those on the fence for collard greens or if you think that black eyed peas take forever to cook, this dish is for you. I would definitely call this a Sunday meal since it does take more than hour from start to finish but the end result is phenomenal. Don't worry, in case you think the dish looks too healthy, it does contain bacon.

Pork Ribs & Beans with Collards

Recipe from Cooks Illustrated

1 lb dried black eyed peas
2 lb boneless country-style pork ribs
6 slices bacon, diced
1 medium onion, diced
1 lg celery rib, diced
6 cloves garlic, minced
3 1/2 c. chicken broth
1 c. water
1 bunch collard greens without stems
2 bay leaves

Quick soak the beans by boiling a large pot of water. Pour in beans and let cook for 2 min. Turn off heat, cover, and let pot sit for an hour. Drain and rinse beans.

Preheat oven to 300 degrees.

In a large dutch oven, heat 2 t. of oil and sear pork ribs on all sides. Transfer ribs to a side plate. In the same pan, add the bacon and cook till crispy. Stir in the onion, celery and 1/4 tsp. salt. Cook veggies till soft. Add in the garlic for 30 secs. Pour in broth, water, bay leaves, collards, and beans. Bring pot to a simmer. Add the ribs back to the pot, cover, and let simmer for 5 min.

Transfer pot to the oven for 1hr 20 min or till meat is tender. Discard bay leaves. Serve

Raspberry Almond Thumbprints

2011-12-15T08:01:00.000-05:00

Some people like to experiment with a recipe, I am not one of them. I have a concept, idea, or recipe in my mind and I expect it to work the first time. If at first I don't succeed with a recipe, it goes in the trash and I wont attempt it again. This could be due to my creative process. I get so excited over my fantastic idea that when it doesn't work, I move on to something I already know is phenomenal. I enjoy the baking and cooking process but if I spend hours making something, I want it to taste more than "okay."

Needless to say, when I was baking a new recipe for a cookie exchange at work and the result turned out flat-as-pancakes, I dumped the whole batch in the garbage and sought something new. Utilizing the same raspberry lemon jam compote I had just made, I found this almond thumbprint recipe. If these didn't work, I was first going to scream and then whip up some brownies. May I was just having an off day.

As you can see, these shortbread gems turned out pretty and delicious. Thank goodness! Mr .F suggested store-bought cookies...store-bought!!! I do have a reputation to uphold at work. So if your looking for something easy or simply need a recipe for a cookie exchange, here it is.

Hope you enjoy!

Raspberry Almond Thumbprints

1 c. unsalted butter

2/3 c. sugar

1/2 tsp. almond extract.

2 1/4 c. all-purpose flour

1/2 c. seedless raspberry jam

1 tsp. lemon juice

1/2 c. confectioners sugar

1 tsp. milk

3/4 tsp. almond extract

Preheat oven to 350 degrees.

In a small saucepan, heat the jam and lemon juice together till smooth. Let cool completely.

In a large mixing bowl, cream together the butter and sugar. Add in the flour and extract till dough comes together. Roll in your hands a teaspoon of dough and place on cookie sheet 1" apart. Using the end of a wooden spoon dipped in flour, press gently into the dough balls. Don't worry about making a large hole, the cookies will spread during baking. Fill the holes with a small amount of the jam. Place baking sheet in the freezer for 10 min before baking. Bake for 14-18 min.

In a small ziploc bag, mix the confectioners sugar, extract, and milk together to form icing. If icing needs to be more runny, add a 1/4 tsp. of milk. Squeeze bag to mix. On one corner of the bag, snip off a tiny corner and use to ice warm cookies.

Enjoy!

Golden Rugelach

2011-12-11T11:31:00.001-05:00

Let's face it, Hanukah gets the shaft during the holiday season. The most a store will dedicate to the Jewish holiday is half an aisle, if lucky. So, in between our Christmas tree decorating, I have to find ways to incorporate some Hanukah traditions. And my family traditions revolve around food. Other than lighting the menorah and eating some brisket, mandel bread, latkes, noodle kugel and rugelach, I'm out of ideas. But if you can find a fantastic rugelach recipe, you will be a fan for life.

Flaky and buttery, this recipe is melt-in-your-mouth...even with the golden raisins. Raisins? This is another personal sharing moment when I want to convey to you my absolute disgust with red raisins. YUCK! I will pick them out of everything: bread, carrrot cake, cookies, you get the idea. BUT golden raisins taste a little different. And baked into this pastry and mixed with cinnamon sugar and pecans, they are delicious.

Try something different and broaden your cultural knowledge with this traditionally Jewish pastry. Even more interesting are the variety of filling you can try. May I suggest Chocolate?

Golden Rugelach

2 c. all-purpose flour

1/4 tsp. salt

1 c. unsalted butter

1 (8 oz.) cream cheese

1/3 c. sour cream

1/2 c. sugar

1 T. cinnamon

1 c. chopped pecans

1/2 c. golden raisins

1 egg

Preheat oven to 350 degrees. In a large bowl, combine the flour, salt and sour cream. Cut in the butter and cream cheese till dough resembles crumbs. You still want bits of butter and cream cheese visible throughout. Divide dough into 4 equal balls and wrap in plastic. Store in the fridge for 20 min till cold.

Taking 1 ball of dough at a time (leave others in the fridge), roll out on floured surface. The dough should be thin but still able to roll easily into crescent shapes.

In a small bowl, mix the sugar and cinnamon together. On the rolled dough, sprinkle the cinnamon sugar mix and rub in till covered. On the outer edge, sprinkle the pecans and raisins. Cut the dough into 10-12 triangles. Starting from the outer edge, roll up each triangle.

Place rugelach on prepared baking sheet and place in fridge for another 20 min before baking. Beat egg with 1 tsp water. Brush tops of cookies with egg wash and sprinkle with cinnamon sugar. Place in oven for 20-22 min or till golden.

Enjoy!

Gingerbread Christmas Bites

2011-11-29T19:38:00.001-05:00

No Thanksgiving post, sorry. My job at this years feast was the stuffing and cranberry sauce. When it comes to the stuffing, or "dressing" as it may be incorrectly referred, everyone has their own recipe. A unique, family recipe that done any differently would disrupt the perfection of the meal. My family prefers a southern cornbread stuffing mixed with pecans, mushrooms, and sausage. And I know that my brothers would second the notion to any alteration. So, yea, I skipped the Thanksgiving post and opted to give you something more holiday-ish.

When asked if these bites were delicious, Mr. F described them as "Christmas in your mouth." And I would have to agree. Warm gingerbread cookie dough filled with a sweet cream cheese frosting...yum! Did I mention how amazing my house smelled?! Too bad Mr. F only got to eat one, the rest of these morsels went to a holiday crafting party at work. They were easy enough to make after work and heated well in the microwave before serving. If you need a party dessert dish, this is it.

On a side note, I keep telling myself that I am going to bake more this holiday season. Maybe it's because I keep thinking there is so much time left before Hannukah and Christmas and how fun it would be. Then I think of my poor refrigerator filled to capacity and my body still trying to work off the linzer torte from Thanksgiving.

Gingerbread Christmas Bites

1 package Gingerbread Cookie dough (from the refrigerated section of the grocery store)

8 oz. cream cheese, softened

3 cups powdered sugar

2 tsp vanilla

Preheat oven to 375. Line mini muffin pan with cupcake liners. Roll 1 tsp of dough into a ball and place in each muffin liner. With the end of wooden spoon, dip it in flour and press down the dough so a large hole forms. Don't press too hard, just enough that the dough goes up the sides of the liner.

In a medium bowl, mix together the cream cheese, sugar, and vanilla. Spoon into a pastry bag or plastic bag with the tip cut off. Fill each dough "cup" with the frosting.

Bake for 9-10 min. The frosting will deflate but once cooled simply refill the bite with more cream cheese mix. The end result will taste the same and look nicer.

Serve slightly warm or store in the refrigerator overnight and heat in the microwave when ready.

Southwestern Chicken Chowder

2011-11-15T11:36:00.001-05:00

I must have the sweetest blood on the planet because I have no explanation for the attack of mosquito's that occurs every time I walk outside. I could be in a crowd of people, yet I would be eaten alive if I didn't have bug spray. Five minutes is all is takes and I go from perfectly fine to red polka dotted and itchy. Ridiculous, I tell you...freakin ridiculous!

You would think that the vampirous appetites of mosqutios would be non-existent due to the cooler weather. And you would be right, except in the swamp and breeding grounds that are Florida, cooler weather lasts about week. That said time frame occured last week...now, its over! Yay, wasnt winter fun! Back to the humidity and bugs.

So during the winter blizzard of 2011, Mr. F was craving a filling chowder. I'm usually not a huge soup fan unless cream, pasta, or something rich and hearty is an ingredient. And for all of the above reasons, I can sometimes crave a chowder. I came across this simple spicy Southwestern Chicken Chowder and knew it would hit the spot. I found that the heat of the chowder was based on the heat level of the salsa added. We chose a spicy salsa and weren't disappointed. Adding some chopped cilantro, squeeze of fresh lime, and sour cream made the dish and cooled down the spiciness. At least, Mr. F agreed after polishing off two bowls.

Definitely a "keeper" recipe!

Southwestern Chicken Chowder
Adapted from Let's Dish

2- 3 cups, shredded chicken ( I took 2 chicken breasts, seasoned and baked them on 350 for 20 min)
2 cans Cream of Chicken soup
1 (32 oz) box Chicken Broth
1 (16 o.z) jar Salsa ( I would go with medium or hot)
1 can Black Beans, drained and rinsed
1 can Sweet Corn, drained and rinsed

Cilantro
Sour Cream
Fresh Lime Wedges

In a soup pot over high heat, add the cream of chicken soup, chicken broth, and salsa. Stir and let come to a boil. Once boiling, turn down heat and add chicken, black beans, and corn. Let simmer for 20 minutes. Serve topped with the cilantro, sour cream, and squeeze of lime (they DEFINITLY help make the dish)!

Enjoy!

Southwest Cumin Salad

2011-11-01T12:06:00.000-04:00

Does it feel like Halloween lasted FOREVER this year, or was it just me? Maybe it was because it fell on a Monday so the weekend was crammed-packed with Halloween everything. Astonishingly enough, I think I might have already overdosed on baked goods and dessert parties. I know, I feel terrible just admitting this. Don't worry, I feel a second wind coming on soon.

To take my mind off all the chocolate and refined sugar coursing through my veins, I have started making this addictive salad. Of course the salad components are extremely important; however, the creme-de-la-creme is the cumin vinaigrette. Cumin?! ...may not sound appealing but wait till you taste it! Side note: This is the same message I gave to a co-worker who told me that my pumpkin cookies looked like crap...but tasted soo good!

The Southwest part is a little of this and a little of that: Teriyaki & Ginger chicken, black beans, corn, red onion, avocado, tomato, dollop of sour cream, and crushed Tostitos Black Bean Chips. Mix it all together and just start inhaling. You won't be sorry.

Southwest Cumin Salad
Dressing from: Yolanda Maciejewski

Romaine lettuce
2 Tablespoons red onion, diced
1/4 C. Black beans, drained and rinsed
1/4 C. Corn
2 Tablespoons Tomato, diced
1/2 Avocado, diced
1 chicken breast, marinated in Teriyaki and Ginger dressing/sauce, grilled and sliced
1 large dollop of sour cream
1 handful of Tostito's Black Bean corn chips, crushed

Cumin Vinaigrette:
1/3 c. lemon Juice
1/3 c. olive oil
1/3 c. vegetable oil
1/4 c. water
2 tsp. sugar
2 tsp. paprika
3 tsp. cumin
1 1/2 tsp. salt
2 cloves garlic, minced

Whisk all vinaigrette ingredients together and serve over salad. Store in the fridge.

Pumpkin and Butternut Squash Lasagna

2011-10-17T20:36:00.000-04:00

For better or worse, I decided that I was going to start being more health conscience: nutrition and exercise. This was capped off this past weekend by my INSANE idea to begin doing the P90X Ab Ripper workout. So off Mr. F and I went, completed the entire thing fairly painlessly and even thought perhaps I could have pushed myself a little harder. Fast forward to the next morning, whereby I couldn't move. I am not talking muscle pain, stretch it out, and go on about your day. I am talking, cant laugh or sneeze or any sudden movements that might involve my ab muscles, and you can forget walking at any speed faster than a snail's pace. Needless to say, I have been running fairly regularly...and yes, today I will again attempt the ab ripper from hell workout. No pain, no gain, right? *eye roll*

Food-wise, I came across this recipe for a fall lasagna. Fresh butternut squash, pumpkin, white sauce and egg noodles were the main ingredients in this find. I was hoping to show Mr.F that not every meal needs to contain meat. Vegetables can be filling and delicious...amazing! A little time consuming and a week's worth of leftovers later, this lasagna will go into my seasonal recipes.

Pumpkin and Butternut Squash Lasagna

Adapted from Rachel Ray

1 box egg noodles
2 1/4 c. butternut squash, peeled & cubed
1 can. pure pumpkin
1 c. water
1 egg
2 shallots, diced
4 Tablespoons butter
1/4 c. flour
2 c. milk
1/4 c. parmesan cheese
salt/pepper

Heat oven to 400 degree. Grease an 9x13 pan.

Cook egg noodles till al dente. Set aside.

Heat large saute, deep saute pan on medium-heat. Melt 2 Tablespoons butter and add squash and water. Season with salt and pepper. Stir till water is evaporated.

Heat last 2 Tablespoons in a small saucepan. Add shallots and stir till soft, approx. 2 minutes. Whisk in flour and continue to stir for about 2 minutes. Gradually add in milk; bring to a boil and cook for 2 minutes constantly whisking. When thickened, remove from heat and stir in cheese. Season with salt and pepper.

In a medium bowl, beat together the pumpkin and egg. set aside.

To assemble, spoon a small amount of white sauce on bottom of pan. Layer egg noodles and pack down. spoon a layer of pumpkin (all), then noodles and pack down. Spread a layer of white sauce, then squash, then noodles and pack down. End with a layer of white sauce. Cover and bake for 30 minutes. Uncover for last 10 minutes. Let cool slightly before serving.

Spinach Parmesan Turkey Meatballs

2011-10-05T19:40:00.001-04:00

Fall: not simply a season for weather but the start of new TV shows!

In my wise, old mid-twenties, I do see myself as a television connoisseur of sorts. Mr. F and I have a particularly fond taste in the mini-series and documentary categories. However this unique interest, more so with documentaries, has to led to some ridicule by some friends (you know who you are)... we prefer to call this interest a quest for knowledge and the ability to form intelligent conversations :p That being said, we also enjoy some shows that insist on using the always-awful laugh-track. Most recently and non laugh-track related, we have discovered the seasoned show, Breaking Bad. Highly recommended for anyone looking for a new TV addiction.

So what does any of this have to do with my posted recipe? Besides a general statement regarding my viewing preferences, nothing goes better with an evening of marathon television viewing than a hearty, comfort food. Spinach Parmesan Turkey meatballs take 45 minutes from start to finish. Easy enough for anyone to make after a day's work. While the baked spinach and turkey mixture seems healthy enough, the cheese, breadcrumbs and white sauce negates most healthy factors BUT still better than the traditional beef and sausage meatball combo. These meatballs would still be delicious without the sauce and served with a parmesan coucous.

Most importantly, when Mr.F was craving spaghetti and meatballs, this recipe more than sufficed. Let me put it this way, when I can interchange healthier ingredients into a recipe and Mr. F doesn't notice the difference, I call it a success! Word of advice to those looking to secretly sub recipe ingredients: spinach is green so it will be noticed. It's not as easy to pass off as a traditional meatball but they sure do taste just as good.

Spinach Parmesan Turkey Meatballs
Recipe adapted from Rachel Ray

Meatballs:
1 (10 oz.) box frozen, chopped spinach, thawed and squeezed of liquid
1 pkg. ground Turkey
1/2 med. onion, finely chopped
3 garlic cloves, minced
1 lg. egg
1/4 c. milk
1/2 c. breadcrumbs
1/2 c. grated parmesan cheese

White Sauce;
2 T. butter, unsalted
2 T. flour
1/2 med. onion, finely chopped
1 c. chicken broth
1 1/2 c. milk
1 (8 oz. )pkg. Italian shredded cheese blend
1 tsp. fresh ground nutmeg
salt and pepper

For the meatballs:
Preheat oven to 400 degrees
In a large bowl, combine all ingredients and mix till ingredients are evenly distributed. Should the mixture be too wet, add more breadcrumbs. Form into 10 large meatballs and place on greased baking sheet. Drizzle with some olive oil and bake for 25 minutes or till cooked through.

Sauce:
In a medium saucepan over med-high heat. heat some olive oil and melt butter. Add onion and cook till softened, approx. 2 min. Whisk in flour and continue stir for 1 min. Whisk in milk and chicken broth. Bring the liquid to a boil and stir in the cheese blend. When sauce is thickened, add nutmeg, salt and pepper.
Serve over meatballs.

Enjoy!

French Vanilla Cream Puffs

2011-09-26T10:04:00.000-04:00

Twenty-seven cream puffs were shared with co-workers, and it only took about 20 minutes for them to disappear. I do not usually make note of the amount of time it takes people to consume my food but I would definitely call this recipe a success.

Luckily, I stored away these three lone puffs for photographic purposes or else they would have been devoured with the rest...and no, I did not eat them all myself. Although, these cream puffs were so delicious that I easily could have hoarded them away for selfish reasons.

Light and airy pastry shells, filled with a french vanilla custard and topped with a chocolate ganache. They may look and sound a bit difficult but you will be surprised by the ingredients and ease of directions. The only consideration should be to the time-span in which you are looking to serve these little puppies. Due to a short fridge-life, I would serve the cream puffs within 1-2 days of baking.

French Vanilla Cream Puffs
Adapted by Lean Haines

Pastry:
1 c. water
1/2 c. unsalted butter
1 c. all-purpose flour
1/4 tsp. salt
4 eggs
Filling:
1 1/2 c. cold milk
1 (3.4 oz) package instant French Vanilla pudding mix
1 c. whipped topping

8 oz. semi-sweet chocolate, broken into small pieces
3/4 c. cream or whole milk

Pastry Instructions: In a large saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove pot from heat; let stand for 5 minutes. One at a time, add the eggs, beating well after each addition. Continue mixing till smooth and shiny. Drop rounded teaspoons, 2" apart, on prepared baking sheet ( Silpat works wonderfully). Bake at 400 degrees 20-25 minutes or until golden brown. Immediately, use a toothpick to prick a small whole in the side of each puff or they will deflate. let site to cool for a few minutes before cutting off the tops. Scoop out some of the pastry center before filling with custard.

Filling Instructions: In a mixing bowl, add cold milk to pudding mixture and mix till thickened. Place in the fridge for 5-10 minutes. Fold in the whipped topping. Place back in fridge for 5 minutes. When custard is ready over-fill the bottom of each puff and top with other half of pastry.

In a small bowl, heat cream in microwave till hot. Add in the chocolate pieces. Let sit for 1 minute before mixing together. When chocolate and cream are completely blended, pour on top of each cream puff.

Immediately refrigerate cream puffs for at least 30 minutes before serving. Eat cold.

ENJOY

Peach Pie

2011-09-23T15:56:00.002-04:00

EEK! Its officially the beginning of Fall and I have waited too long on this post. Now, my peach pie is out of season. Although if you lived in the warm, humid climate that I do, the stores are still bountiful with peaches and nectarines.

I would argue that the pie crust is the most important element in a pie. I understand the the filling is crucial to actually calling the dessert a "pie", however, I usually eat my way around the crust anyway. When I'm finished with dessert, extra filling may be present on the plate but crust (if delicious) never is. I have used this same pie crust recipe in the strawberry-rhubarb pie posted. However the filling consisted of fresh Georgia peaches, sugar, lemon juice, vanilla, and some cornstarch. Next time, I would add more sugar which will be noted in the recipe.

Maybe this pie will keep the feeling of summer alive a little longer. Or since Fall is officially upon us, apples in lieu of peaches will also work for a deep dish apple pie.

Peach Pie

Filling:
6 ripe, fresh peaches , pealed and sliced
2 Tbl. lemon juice
3 Tbl. cornstarch
1 Tbl. water
2 tsp. vanilla extract
3/4 c. sugar
4 Tbl. unsalted butter, cut into small pieces

Crust:
2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour
3 teaspoons sifted powdered sugar
1/2 cup shortening
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water

Crust Directions:
Using a pastry blender, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Pour in filling and top with 2nd pie crust.

Filling:
Preheat oven to 425 degrees.
Toss peaches in lemon juice, vanilla, and sugar. In a small bowl, mix together the cornstarch and water. Pour cornstarch slurry into peaches and toss to coat. Pour into prepared crust and tab with butter pieces. Top the filling with the pie crust and crimp edges to seal. To make a golden crust, brush with egg white and sprinkle with sugar.
Bake at 425 degrees for 15 min. Collar the sides with foil, decrease oven temperature to 375 degrees, and continue baking for 45-50 min.

Banana Bread

2011-09-11T17:36:00.000-04:00

I had to bake this banana bread recipe in mini loaves or else I might have eaten the whole batch in a single sitting. And, anything "mini" is just plain adorable. Whenever I have bananas at my disposal that have reached their ripe peak, I will whip up some banana bread. Incredibly simple and amazingly delicious, this recipe couldn't be any better. In fact, letting the bread sit overnight in a air-tight container only enhances the flavor.

This is one of my favorite recipes that I hope will become of yours as well.

Banana Bread

1 1/4 c. Flour
1 tsp. Baking soda
1/2 tsp. Salt
2 lg. Eggs, room temp.
1/2 tsp. Vanilla extract
1/2 c. Unsalted butter, room temp.
1 c. Sugar
1 c. ripe Bananas (approx. 3) mushed
1/2 c. Walnut/Pecan pieces

Preheat oven to 350 degrees. Prepare loaf pan.
Sift together, flour, baking soda, and salt. Set aside.
In a small bowl, whisk together the eggs and vanilla. Set aside.
In a mixing bowl, cream together the butter and sugar till light and fluffy. Pour the egg mixture into the butter/sugar mixture. Beat till incorporated. Add in the mushed bananas. Gradually add in the flour mixture into the batter. Stir in walnuts or pecans.
Pour batter into prepare pan. Bake 55 minutes or till toothpick comes out clean.

Enjoy.

Fresh Yeast

2011-08-30T12:03:00.001-04:00

No recipe just an observation on the amazing powers of fresh yeast. Ever heard of it? Well, if you have the mindset to bake anything with yeast and the whereabouts to find the product, go for it!

I feel the need to summarize my past bread-making adventures in three words: Hunk-of-brick. I don't know if I use too hot of water to dissolve the yeast or just stink at the overall process. However, I was recently bestowed a pound of fresh or "wet" yeast to experiment with. I was told that this magical ingredient would help me overcome my fears of bread making...that, or I should just give up on such endeavors. If wet yeast didn't produce a successful product than I am truly a lost cause. OK, they didn't quite put it in such terms but that was the general drift. And these bakers should know, they own Franklin Street Pizza and Pasta in Chapel Hill, NC. Which if you ever have the chance to try, I HIGHLY suggest the spinach pizza (although Mr. F would argue that the Florentine is the best). SIMPLY Mouthwatering... but I digress. They were nice enough to notice my bread failures and offered some help in the form of wet yeast.

Fresh yeast has a much shorter life span than dry yeast, about a week in the fridge. Keeping it tightly wrapped isn't necessarily a requirement but more of suggestion as the product smells like wet feet *yum*. Another concern I had were the directions on how to incorporate into a recipe that traditionally uses dry yeast. As none were included, I set out researching and discovered that the same "feeding" procedures were to be used. Some warm liquid and sugar would liven up the yeast to use in bread.

The picture is worth a thousand words. I could scream from the rooftops "I CAN BAKE BREAD!" All is not lost. Not only did my brioche loaves turn a beautiful golden brown, they were light and fluffy inside.

If you can find the fresh yeast, I highly recommend using it.

Thanks Pizza and Pasta for helping me overcome my yeast- baking hurdle.

Chocolate Cake in a Cup

2011-08-21T19:38:00.005-04:00

Two posts in one day?!?! I know I have been a post slacker the past few weeks so I couldn't just post a recipe on corn and call it a day. That would just be cruel. So I have decided to share one of my newest discoveries. Chocolate cake in a cup...is this cupful of deliciousness for real?

This cake is so rich, I usually cut this recipe in half and even in the best cases can I even finish that. However, I must share with you that I have discovered a coconut ice cream that only makes this dessert more sinful. A few tablespoons of this, teaspoons of that, 3 minutes in the microwave and this can all be yours.

Is that your stomach rumbling I hear?
Chocolate Cake in a Cup

Adapted from Little Food Junction

1 egg
3 Tbl. flour
3 Tbl. powdered sugar
1 1/2 Tbl cocoa powder ( I used dark chocolate)
2 tsp. vanilla extract
1 Tbl milk
1 Tbl olive oil
1/4 c. chocolate chips (again dark chocolate)

In a small bowl, which the egg and pour out half. Add in the flour , sugar, and cocoa. Mix together. Add the remaining liquids. Use a fork to remove any lumps. Lastly, add the chocolate chips and stir together. Pour the batter into a greased coffee mug and microwave for 2:30-3:00 minutes. Cake will be extremely hot so let sit couple of minutes before devouring.
Chocolate Cake in a Cup

Creamed Corn with Spinach

2011-08-21T19:02:00.000-04:00

On the rare occasions that I eat a steak, a starchy, creamy, and/or cheesy side dish is a must with the meal. This usually translates into some variation on the potato. In fact, this same meal contained both but I could have easily done without the baked potato. This creamed corn can stand its own with a steak.

It may be hard to tell based on the photo but this corn and spinach combo is creamy and full of fresh cut flavor. In this case, a steak is the perfect pairing.

Creamed Corn with Spinach
Adapted from The Neelys

6 ears corn, husked
2 Tbl sugar
1 Tbl flour
1 c. heavy cream
1/2 c. cold water
2 Tbl bacon grease (or few slices of bacon)
1 Tbl butter
1 pound fresh spinach

In a large bowl, cut the kernels off the cob. Whisk together the sugar, flour, and salt and pepper. Add the heavy cream and water. Mix together.

In a large skillet over medium heat, heat bacon grease or cook a few slices of bacon. You can choose to crumble the bacon into the corn or discard and leave the grease. Add the corn mixture and turn the heat down to medium low, stirring until it becomes creamy, about 30 minutes. Add the butter and stir in spinach. Turn off heat and continue to toss till spinach wilts.

Serve

Shrimp N' Grits

2011-07-25T23:03:00.000-04:00

I like to call this dish "food that deserves stretchy pants." I dare you to put your fork down before your plate is wiped clean. Once inhaled, all you can think is the couch looks amaaazing and stretchy pants would be awesome. Occasionally, everyone deserves a comfort dish and this is definitely on my top 10.

Boursin grits, andouille sausage, and spicy shrimp all soaked in a cajun-style roux. I even take the dish a step further and sear the grit cakes so a nice crunch is added. If you don't feel like waiting for the grits to set for a few hours, the traditional hot-off-the-stove version is perfectly delicious.

While this is a southern dish, even non-southerners will fall in love and will most likely appreciate the experience of new ingredients. It is always a pleasure to introduce someone to andouille sausage and the life changing side dish...grits. Grits in any form are delicious, not to mention those covered in cheese.

Yes, even in this extreme heat a great comfort dish is necessary.

Shrimp and Grits

Adapted recipe from Emeril

1 c. Stone ground grits

4 c. Water

1 pkg. Boursin cheese

1 Lb. Andouille sausage

1 Lb. Shrimp, peeled and de-veined

1 Green bell pepper, chopped

1 lg Onion, chopped

2 3/4 c. Chicken broth

3 Tbl. butter

3 Tbl. Flour

1/4 c. Cream

1 bunch Green onions, chopped

1 tsp. Cayenne pepper

salt/pepper

Boil water in a medium saucepan and season with salt. Add grits and cover during cooking for approx. 20 minutes, stirring occasionally. Once grits are soft and without any hard bite, turn off heat. Add boursin cheese and stir to combine. Grease a 9 x9 pan and pour in grits. Let grits set in the refrigerator for a few hours or overnight.

Meanwhile, in a very large skillet, melt butter over medium heat. Add in flour and stir constantly till roux turns a peanut butter color. Add in onions and bell peppers. Cook till slightly wilted. In a bowl, toss shrimp with 1 tsp. cayenne pepper and a dash of salt. Add sausage and shrimp into skillet. Cook for 3-4 minutes. Shrimp do not need to be completely pink since they will continue to cook in broth. Add in chicken broth, stir to combine the roux into the liquid. Simmer for 10 min or until liquid becomes slightly thickened. Taste for flavoring, adding for cayenne for heat if needed. Turn off heat and add cream. Stir to combine.

Add a tablespoon of olive oil in a skillet over medium-high heat. Slice set grits into triangles. Once the skillet is hot, place 2 triangles in the oil. Sear for a few minutes or until golden brown. Turn over for a nice sear on the other side. Continue searing grits with olive oil till all are golden.

To serve, pour shrimp mixture over grits. ENJOY

Honeydew Sorbet

2011-07-12T11:53:00.000-04:00

Heat wave 2011! Oddly enough, Florida is one of the cooler states in the country right now. 98 degrees with 100% humidity is nothing new for our summers but hearing the Northern states complain is getting old, fast. Here are my fast tips for battling the heat: wear short sleeves, drink water, wear sunscreen, sunglasses and a hat, and if you get so hot that you can't stand it anymore, buy a fan! So in an effort to suppress the extreme dehydration that might be setting in, I have created a refreshing honeydew sorbet.

With hardly any sugar, this sorbet tastes like a frozen honeydew in your mouth. Simplistic but definitely perfect for a picnic or dessert. I could have eaten this entire container in one night...you won't want to stop!

Try out the recipe with different fruits, combine them, mix 'em up, experiement. Maybe by the time you have filled yourself with sorbet the heatwave will be over.

Honeydew Sorbet

1 large, ripe honeydew
1/4 c. sugar
2 Tablespoons lime juice

In a blender, combine honeydew, sugar, and lime juice. Puree till fruit is a smooth pulp. Using a fine mesh strainer over a bowl, pour pulp through and remove any pieces that did not puree. Using ice cream maker, freeze honeydew puree according to manufacturer's instructions.

Spinach Stuffed Portobellos

2011-07-08T19:32:00.000-04:00

While I may not have posted in the last two weeks, I have been doing a lot of cooking/baking, photography of food, and eating. I would have to admit that of everything made, these spinach stuffed portobello mushrooms have become my new favorite. Out of the last 14 days, I would have to say 10 have included this dish (not exaggerating).

Healthy, cheesy, super simple, and reheats great, the only thing that is keeping them from my dinner plate this evening is the lack of mushrooms in my fridge. I have even changed up the original recipe a tad and added panko bread crumbs, cayenne pepper, different cheeses, you name it.

Don't worry, not everything that I have been making is healthy... not unless you count sugar, cream, and butter as food groups.

Spinach Stuffed Portobello Mushrooms

2-3 large Portobello Caps

1 Tablespoon Garlic Powder

1/4 c. Cheddar Cheese

1/4 c. Mozzarella Cheese

2 Tablespoons Cream Cheese

1 package frozen chopped Spinach, squeezed of all liquid

With a spoon, scoop out the stem and meaty center of mushroom. In a small bowl, combine spinach, cream cheese, garlic powder, and cheeses. Once combined, equally divide spinach mixture among mushroom caps. Bake on a greased sheet at 400 degrees for 20 mins.

* Play with the ingredients. Try Feta or goat cheese, bread crumbs, chopped artichokes, etc

Chocolate Peanut Butter Pie

2011-06-23T10:36:00.000-04:00

Dessert and my father do not mix. He does enjoy them occasionally; however, a piece of cheese sounds like a better last course than a piece of cake. Obviously, I did not inherit his taste in food. But over many Halloweens, I have discovered his weakness... peanut butter cups! So for this past Father's Day, I made this chocolate peanut butter pie. Wouldn't you know, for the first time in my life, Dad got a second helping of dessert.

An Oreo crust, cream cheese peanut butter center, and topped with a dark chocolate ganache. I could have done a little more with the presentation but I was too eager to inhale the pie instead. So roasted peanuts served as a wonderful garnish. And any dessert that can overcome my Dad's resistance to sweets is definitely a keeper; especially on Father's Day.

Chocolate Peanut Butter Pie
Adapted from Evil Chef Mom

1 pre-made Oreo pie crust
1 c. cream cheese
2/3 c. smooth peanut butter
4 T. sugar
3/4 c. whipped cream

Topping:
2 T. sugar
1 T. butter, cut into pieces
2 oz. dark chocolate, chopped
1/2 c. whipping cream

Filling: In a medium bowl, whip 3/4 c. cream till soft peaks form. In a large bowl, combine cream cheese, peanut butter, and sugar. Beat until blended. Fold the whipped cream into the peanut butter mixture.

Topping: In a small saucepan, combine the sugar and 1/2 c. cream. Bring to a boil and stir to dissolve the sugar. Lower the heat and simmer mix for 5-6 till thick. Remove saucepan from heat and add in the chocolate and butter. Stir to combine and let cool for a few minutes.

Pour the topping over the peanut butter filling and spread evenly on pie. Chill in refrigerator till hard, at least 1 hr.

To serve: Let the pie sit for a few minutes and the top will soften.

Raspberry Clafouti

2011-06-07T21:41:00.001-04:00

Doesn't this picture make you think of a Sunday Brunch? Well, I hate to ruin the imagery but this was taken on a Tuesday after work. I know, it's a weeknight, what am I thinking?

Sorting through some recipes, I came across a picture of this souffle, custard-like dessert. I had no clue what a clafouti was but I knew I had to have it. I did the in-depth research. *Think Ina Garten and Wikipedia. Only top notch sources for knowledge. Come to find out, it's origin is French. Pronounced Cla-Foo-Tee, I really thought it might be a deeply southern dessert. Say it out loud and add a twang...yea, you can hear it.

I also found that traditionally this dish is made with cherries (I will eat them but not as a first choice in fruit.) Instead, I found that raspberries and chambord might make for an even better take on the traditional version. Boy was I right! Light like a souffle but rich like a lightly sweetened custard, the raspberries went perfectly. Simple ingredients make the clafouti easy and quick to prepare.

Go ahead and surprise your family or guests with this dessert.

Raspberry Clafouti

Adapted from Ina Garten

1/3 cup granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
2 tablespoons Chambord
1 1/2 packages fresh Raspberries

Preheat the oven to 375 degrees F.

Grease a shallow baking dish and dust dish with sugar.

Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla, salt, and Chambord. Set aside for 10 minutes.

Arrange the raspberries in a single layer in the baking dish. Pour the batter over the raspberries and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature.

Blueberry Polenta Pancakes

2011-06-01T11:27:00.000-04:00

Picture this...

The cool breeze of summer, sun shining, surrounded by mountains, crisp air, and blueberry bushes are filled with plump berries. Where does such a place of perfection exist? Why, the Blue Ridge Mountains of North Carolina.

For me, summertime is reminiscent of past summers and college years spent in the western NC mountains. In July and August, blueberry picking is in full swing and even hiking on the parkway can reveal some wild bushes. These are the perfect berries. Slightly sweet and sour, they can be eaten straight off the bush or baked into goodies. Can you tell I am craving a vacation? While the berries available for purchase in the produce section are good, hand-picked mountain berries are where my heart lies. So when I came upon this recipe for Blueberry Polenta Pancakes, I just had to recreate them.

They are not as sweet as say a ricotta or traditional pancake but they are superb with a side of bacon.

Blueberry Polenta Pancakes

Adapted from Joylicious

1/2 c. cornmeal

Pinch of salt

2 Tb. sugar

1 1/2 c. flour

1 tsp. baking powder

2 eggs

1 1/2 c. milk (you want a thinner batter consistency)

1/4 c. fresh blueberries

syrup, powdered sugar, and extra blueberries for garnish

In a large bowl, mix together the cornmeal, sugar, flour, baking powder, and salt. Beat in the eggs and stir in the milk. Fold in the blueberries last.

On a hot griddle or pan, melt a little butter and olive oil. Once melted, ladle in a spoonful of the batter, spreading in the pan. Cook on once side till small bubbles begin to appear. Flip pancake and cook for another couple of min on the other other side.

Sprinkle with powdered sugar and serve with warm syrup and berries.

Passion Fruit Sponge Cakes

2011-05-23T17:06:00.000-04:00

I love finding new and unique products. While strolling through a new Super Wally World in my area, I was drawn to the international aisle. So many fun ingredients and foods! My eyes and stomach are screaming at the chance to partake in all the variety. To me, the real test of any international aisle excellence is the presence of peanut butter flavored "Bamba" from Israel. In a blue bag with a cartoon boy on the front, these morsels of puffed peanut butter will leave you craving for more. SOOO GOOD! This store had everything...including passion fruit pulp. So exotic, I just had to try. No idea what to do with it but no worries, the inspiration would come.

Adapted from a ricotta pound cake, I topped these individual cakes with a slightly sweetened passion fruit puree. Once the warm cakes had been covered, they transformed into more of sponge cake. Not heavy in the slightest, I could eat all of these in a sitting...but I wont, for now at least.

An experiment in baking = successful

Passion Fruit Sponge Cakes
Adapted from Proud Italian Cook

1 1/2 c. cake flour
2 1/2 tsp. baking powder
1 tsp. kosher salt
3/4 c. unsalted butter, softened
1 1/2 cups fresh whole milk ricotta
1 1/2 cups of granulated sugar
3 large eggs
1 c. + 4 Tbl. Passion Fruit Pulp, divided
1 teaspoon of vanilla extract

Preheat your oven to 350 degrees F, and position rack in center. Grease and flour pan.

In a medium bowl, sift together cake flour, baking powder, and salt, set aside. With your mixer cream together the butter, ricotta, and sugar on medium speed until smooth, about 2 min's. Beat eggs in one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla extract and passion fruit pulp. On low speed beat in the dry ingredients. Scrape down and beat for 30 seconds more.

Pour batter into prepared pan, smooth down with a spatula. Gently whack pan on counter to remove air pockets. Bake just for 10 min's, then turn pan 180 degrees to ensure even browning. Bake an additional 6 min till cake springs back lightly, the sides start to pull away, and when it comes out clean in the center.
* If using 9 inch loaf pan, cooking time will be longer. Check after 20-25 min.

Key Lime Tarts

2011-05-18T18:49:00.001-04:00

Outside my window: Not a cloud in the sky. Temperature is in the high 70's. Turtles are sunning themselves while an otter swims around playing. Yes, I live in Florida. These are the days that I learn to appreciate. In between the windy, wet winter and before the hot-as-blazes, I-need-a-shower summer, there exists a week of perfection. And if the perfection of this Floridian week could be baked in a pie, it would be key lime.

I have definitely had my share of key lime pies but this recipe is among my top favorites. Including the crust, these tarts consist of a total of 6 ingredients. Yes, I did say tarts. Why would I go to the trouble to bake individual tarts when I could easy fit everything into one simple pie? Good question. Mr. F was nice enough to purchase these tart pans that I just HAD to have... and after 6 months of sitting in my cabinet, I finally put them to good use :) And they are cute.

As a gift from me to you, please enjoy some Florida sunshine.

Key Lime Tarts (or Pie)

Crust
1 1/2 c. graham cracker crumbs
1/3 c. sugar
6 T. butter, melted

Filling
1/2 c. sour cream
3 c. sweetened condensed milk
3/4 c. key lime juice

Crust: Mix all ingredients in a medium bowl. Stir well to combine. Grease tart shells or one 9" pie pan. Press mix in all sides of pan. In a 375 degree oven, bake shell for 6-7 minutes.

Filling: Combine sour cream, milk, and juice in a medium bowl . Pour into prepared tart shells or pie pan. Bake at 350 degrees for 8-10 minutes or till tiny bubbles appear on the surface. DO NOT BROWN.

Let tarts/pie cool to set.

Chicken Tikka Masala

2011-05-03T12:14:00.000-04:00

Would you believe that this is the first Indian dish I have ever made? When it comes to certain international cuisines, I am lucky to be able to pronounce the ingredients. I could not tell you what garam masala is but I can say that it sure does make this dish taste delicious.

Funny enough, this version is the lightened recipe of a traditional tikka masala. The original contains butter and cream but , frankly, you will not even miss it. By itself, the chicken is simply a-m-a-z-i-n-g! I advise making an extra few pieces for a future salad, YUM. Thrown into the sauce, the chicken does not lose any flavor but rather gains a new level of complexity.

Served with a side of brown rice and steamed green beans, this dish was healthy and mouth-watering. And if you are lucky enough to have leftovers the next night, the dish doesn't lose any flavor.

Simply. Wow.

Chicken Tikka Masala
Recipe adapted from Yummrs

Chicken;
2 lbs. boneless chicken breasts, butterflied
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. cayenne
1 tsp. kosher salt
1 c. plain greek yogurt
1 T EVOO
2 clvs. garlic, minced
1 T fresh ginger, minced

Sauce:
2 T EVOO
1 onion, diced
2 clves. garlic, minced
1 T fresh ginger, minced
1 T tomato paste
2 T garam masala
1 ( 28 oz) can diced tomatoes
2 tsp. sugar
1/2 tsp. salt

When butterflying the chicken, make sure each piece is approx. the same thickness. In a small bowl, mix together the cumin, coriander, cayenne, and salt. Rub over each side of the chicken breasts. Cover and place in the fridge for at least 30 min. In a medium bowl, combine the yogurt, garlic, oil, and ginger. Cover and place in the fridge beside the chicken.

Meanwhile, in a deep saute pan, heat oil over med-high heat. Add onions and saute till cooked through. Add the garlic, ginger, tomato pasta, and garam masasla. Continue to cook for another 2-3 min till the mix becomes fragrant. Add the tomatoes, sugar and salt. Stir to combine and boil. Once mixture boils, cover and let simmer for 15-20 min.

While sauce is cooking, set oven to broil (trust me!) With a foil lined baking sheet, set a cooling rack on top. With each piece of chicken, dredge both sides in yogurt (don't skimp) and place on rack. Broil each piece for 12-15 min, turning halfway through cooking. once cooked through, let chicken rest for a few min and cut into chunks. Place cooked pieces in simmering sauce.

Serve.

Almond Apple Crisp

2011-04-28T16:14:00.001-04:00

Like so many, I did my part for Passover. I bought a box a matzo. Because nothing says understanding the plight of the Jewish people like a box of Matzo. *OK, so that same box is still in the pantry half full but it was the thought of the purchase that counts. To top off Passover, I also attended the family Seder.

During the course of the evening, I discovered that I have no taste for Tzimmas , brisket cooked with prunes, go figure. But I did discover that while the holiday limits the range of desserts that can be included, almond flour makes an excellent and nutritious substitute. In this almond apple crisp, not only are ingredients parve for Pesach, they are also gluten-free. *A dessert that is so healthy is not usually my thing; however, I also brought a flourless chocolate cake that balanced the usage of calories. Apples, almond flour, spices, honey, oil and salt...that's it!

Serve with ice cream and the dessert is complete.

Almond Apple Crisp

Adapted from Elana's Pantry

5 c. sliced apples

2 c. almond flour

1/2 tsp. kosher salt

2 tsp. ground cinnamon, divided

1/2 tsp. ground nutmeg

1/3 c. grapeseed oil

1/4 c. orange blossom honey or agave nectar

1 T. vanilla extract

Preheat oven to 350 degrees.

In a small bowl, combine oil, honey, and vanilla. Whisk to combine.

In medium bowl, combine flour, cinnamon, nutmeg, and salt. Stir to combine.

Combine the wet ingredients into the dry ingredients and stir.

In a deep dish pie pan or 8x8" glass pan, place sliced apples. Sprinkle with 1 tsp. cinnamon and stir to combine.

Crumble the almond topping over the apples. Cover and place in oven for 50 min. Remove cover and continue baking till crisp for 10 min.

Serve with ice cream.

S'more Ice Cream

2011-04-18T11:49:00.002-04:00

A childhood favorite in the form of an ice cream...oh yeah! I have always loved the combination of a S'more. I think back on all the charred marshmallows that I inhaled during those summer campfires. As you can imagine I was very particular in my S'more construction. There is a precise ratio of marshmallow to chocolate to graham cracker that must be established or the taste of the marshmallow is lost. Oh the stomach aches...

Beside eating out the jar *don't judge, there are so many things that one can do with marshmallow fluff.

And what a better way to celebrate the S'more flavor combination than through a homemade ice cream. A marshmallow base mixed with morsels of chocolate and soft graham crackers.

This recipe did make it into the hands of some taste-testers. Yes, it defintely earned their approval.

S'more Ice Cream

Adapted from David Lebovitz

6 lg. egg yolks

3/4 c. sugar

1 (7 oz.) jar marshmallow creme

2 c. heavy cream

1 c. whole milk

1 1/2 t. vanilla extract

1 c. crushed graham crackers

1 c. semi-sweet chocolate morsels

Warm the milk, sugar, and 1 c. of the cream in a medium saucepan. Remove from heat and let sit.

Pour 1 c. of cream into a large bowl and set a mesh strainer over top. In a separate bowl, whisk together the egg yolks. Slowly pour the warm mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping into the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla extract and stir until cool over ice bath.

Heat the jar of marshmallow cream in microwave till able to pour. While custard is cooling over ice bath, slowly pour in marshmallow creme. Chill the mixture thoroughly in the refrigerator, overnight is best.

Freeze mixture in your ice cream mixture according to manufacturers instructions. When ice cream is finished, stir in the graham crackers and chocolate morsels.

Serve

Turkey Burger Sliders

2011-04-12T17:10:00.002-04:00

Occasionally, I stumble upon recipes that I am immediately drawn too...Ok, this happens ALOT. I erupt into a cooking frenzy and have five completed dishes by days end. The best part are my taste testers usually chosen at random by whomever is within reaching distance. I wish I could say that the result of these turkey sliders lasted long enough to go to testers outside of myself and Mr. F.

They were consumed so quickly that I immediately set a plan to make more sliders for the week ahead. An easy, microwavable burger that we could eat for lunch or snack. To be paired with these herb stuffed turkey burgers I decided that some warm goat cheese would go perfectly. I was also drawn to the addition of drizzling some greek vingerette over the top of the burger. And the creme de la creme was my carefully chosen roll choice...Hawaiian Sweet Rolls!

Perfect for a party, do yourself a favor and make these sliders.

P.S I did also make these as full-size burgers on toasted onion rolls. YUM

Turkey Burger Sliders
recipe adapted from Pink Parsely

Serves 10-12 sliders

1 Lb ground Turkey
2 T. olive oil, divided
3 T. onion or shallot, minced
2 cloves Garlic, minced
2 T. fresh Parsley, minced
1 tsp. fresh Rosemary, minced
1 tsp. fresh Thyme, minced
1 tsp. fresh Sage, minced
2 tsp. Dijon mustard
1/4 tsp. red pepper flakes
Goat Cheese
Greek Vingerette
Hawaiian Sweet Rolls

In a small saute pan, heat olive oil and cook onion and garlic till soft, approx. 3-5 min. Remove from heat.

In a medium bowl, combine the ground turkey, sauteed onion/garlic mix, fresh herbs, mustard, 1 T. olive oil, and red pepper flakes.

Make into small patties. Cook in large saute pan till cooked through, approx 5-7 min per side.

Immediately top with goat cheese and let sit 1 min to soften. Drizzle some of the vingerette over slider and place on sweet roll.

Serve warm.

Matzo Toffee Brittle

2011-04-06T18:47:00.001-04:00

For once I am ahead of the holiday in posting a recipe, instead of three weeks late. With matzo in the title, can anyone guess what holiday I am refering too? Why, Passover of course!

For those not familiar with Passover, it is the one time of year that the grocery store stockpiles all the kosher food and parades them in the front of store. It's almost as if they are saying "yes, we support this holiday with this minimal selection of matzo and and gefilte fish." *For those that have never tried the congealed, fish-in-a-bottle called gifilte fish, I dare you to try it. You'll love it...and yes, I am being sarcastic.

Regardless of whether you look forward to Passover every year or simply eat a piece of matzo to satisfy your Jewish spouse *cough, cough Mr. F, everyone will enjoy Matzo Toffee Brittle. A little messy to make but delicious to eat, this confection is carmelized sugar spread over plain matzo sheets and topped with melted chocolate and almonds.

This is especially perfect for introducing others to the holiday. The mention of matzo is usually a conversation starter.

Happy Passover!

Matzo Toffee Brittle

3-4 sheets unsalted Matzo
1 c. unsalted butter
1 c. packed light brown sugar
1 bag chocolate morsels
1 1/2 c. sliced almonds

Preheat oven to 350 degree.

Line a baking sheet (def. recommend using a Silpat) with the matzo, completely covering the pan.

In a small saucepan, melt the butter and brown sugar on medium-high heat. When mixture starts to boil, continue stirring for 3 minutes. Immediately and carefully pour the carmelized sugar over the matzo. Spread with a spatula to completely cover.

Place baking sheet in oven for 15 minutes. The caramel will begin to bubble around 10 min but leave the matzo in the oven for the additional 5 min.

Remove the baking sheet from the oven and place on cooling rack. Let cool 1 min. Sprinkle chocolate morsels over the matzo and let sit 2 min or till soft. When melted, spread evenly with spatula and sprinkle with almonds. Let matzo sit at room temp for 30 minutes then place in fridge for an additional 30 min or till hard. Break matzo into smaller pieces.

Can store in fridge up to one week.

Guest Post Tostones with Mojito

2011-04-04T21:41:00.002-04:00

* Ever wondered how to make perfectly fried plantains? As one of my favorite snacks, I was excited to learn from the plantain master, LD. Please enjoy this guest post and I'll be back later this week.

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In America, most kids grew up taking a cookie or two from the cookie jar before dinner. Well that wasn’t exactly the case where I grew up. In Puerto Rico, most kids (including myself) skipped the cookies and went straight for the first batch of tostones (Spanish for fried plantains) to come out of the frying pan. Why is this? It’s simple…they’re amazing!! And guess what? You don’t have to wait in line at Pollo Tropical or Bahama Breeze to have your next batch.

Let me share with you the art of making tostones in 10 “easy” steps.
Tostones with Mojito
Recipe by LD

Tostones (Plantains):
2 Plantains (the greener the better)
1 frying pan
Veg. oil or canola oil
Salt
Cutting board
Small Plate
Large Plate
Small bowl (cereal bowl will suffice)

Mojito:
3 Garlic cloves
1/4 c. Mayo
1/4 c. Ketchup

Step 1: Pre-heat the oil in a med. frying pan.
How much oil do I need? Fill the pan about halfway or just enough to fully cover the plantain

Step 2: Prepare the mojito (dipping sauce) * You want to prepare the mojito before the tostones .
Mince 2 garlic cloves - I usually cute the garlic cloves in fourths and mash them with a
fork to release the juices. In a small bowl, combine the garlic, mayo and ketchup. Add salt to
taste. Refrigerate.

Step 3: Peel the plantains *They may look like bananas but they are not as simple to peel.
Cut off both ends of the plantain and slit the peel. Tear off the green skin until plantain is
fully exposed.

Step 4: Cut the plantains in approx. 1" rounds

Step 5: Check the oil.
How do I know if it's ready for frying? I'll let you in on my mom's secret... Toss 1 garlic clove
in the oil. If it starts to bubble, then the oil is ready.

Step 6: First Fry.
Place the plantain round in the oil for approx. 3 min or till golden. Remove and drain.

Step 7: Mashing.
Take each plantain and individually place on the cutting board and with a small plat, press
down until flat. Repeat with all the fried plantains

Step 8: Second Fry.
Fry the flattened tostones until golden, but be careful, you don't want to undercook or overcook.
How to know when they're ready? I'll let you on another of my mom's secrets... Tap the
plantain with a spoon. If you hear a " tic toc" sound then they're ready.

Step 9: Remove the plantains from the oil and drain.
Place on a plate covered in paper towels to absorb excess oil. Sprinkle with salt.

Step 10: Serve with mojito

* If you think you've made too many plantains after the first-fry, mash the extra pieces, place in a zip-lock bag, and freeze. The next time you want to make plantains you already have most of your steps completed.

The Perfect Bruschetta

2011-03-25T19:24:00.003-04:00

Make no mistake, the title "The Perfect Bruschetta" is not a typo. I'm am willing to bet this recipe against any restaurant version. Yes, I am that confident.

Let me paint a picture of perfection for you. French bread toasted till golden with a little olive oil, covered with melt-in-your-mouth fresh mozzarella, and topped with a sweet and salty tomato/basil roasted combo. In other words, tomato-hating Mr. F has consumed these morsels of deliciousness three consecutive nights in row. By any household standards, I would say that three nights of eating the same dish that was followed by moans of satisfaction would have to deemed...perfection. Ok, that may sound a little too graphic but you catch my drift.

Do yourself a favor and don't skimp on the fresh mozzarella. It makes a world of difference. A few minutes of prep work and nice glass of wine turn this meal utterly irresistible.

Enjoy

Bruschetta

1 loaf French Bread, sliced
1 round of fresh Mozzarella, sliced
3 medium vine Tomatoes, diced
3-4 Tablespoons Red Onion, minced
1 clove garlic, minced
3 large leaves Basil, chopped
1 Tablespoon Honey
Balsamic Vinegar
Salt

Lightly Drizzle slices of bread with olive oil. In a 400 degree oven, toast bread on both sides till golden.

While bread is toasting, in a medium bowl, combine tomatoes, red onion, garlic, basil, a dash of salt, and honey. Mix till combined. When bread is removed from oven, placed tomato mixture in oven for 10-15 min to lightly roast.

Place fresh mozzarella on toasted bread, top with warm tomato mixture. Lightly drizzle with balsamic vinegar and serve immediately.

Marshmallow Coffee Sponge Cake

2011-03-21T13:44:00.002-04:00

Let the cookouts begin! In the Florida springtime, or before the humidity and heat are intolerable, the grills are being lit and potlucks are coming into full swing. Besides combining the most delicious ingredients, this recipe is quick, easy, and a perfect crowd pleaser.

Once again, I have chosen to recreate a recipe from my great-grandmothers cookbook. The end result is reminiscent of a Tirasmisu. I can list on one hand the number of ingredients involved in assembly. Ultimately, the most time consuming part of this cake is letting it sit in the fridge. If you have fresh strawberries or raspberries on hand as a garnish...even better. I'm futher curious to see the effect of the cake with the middle layer of lady fingers dipped in coffee or drizzled with almond or ameretto flavoring.

YUM

Marshmallow Coffee Sponge Cake

Recipe adapted from Thoughts for Food: A Menu Aid

1 lb. Marshmallows (could try using marshmallow fluff)

1/2 cup strong Coffee

2 dozen Lady Fingers

1 1/2 pints Heavy Whipping Cream

In a double-boiler, melt marshmallows with coffee. Stir mixture until a smooth consistency is reached. Remove marshmallow mixture from heat and let cool till room temp.

In a seperate bowl, whip the whipping cream till hard peaks are reached. Set aside a cup of whipped cream for cake topping. Fold in cooled marshmallow mixture into remaining whipped cream.

Line a 8 1/2 inch springform pan with lady fingers around the sides and bottom. For the first layer, spoon in the marshmallow filling about 1/2 inch. Top with lady fingers and repeat with marshmallow filling. Top the cake with the reserved whipped cream and spread. Let cake refridgerate for at least 3 hours before serving. Dust with cocoa powder and serve.

Beets with Orange Sauce

2011-03-13T20:11:00.000-04:00

Time may change some things but good recipes will survive forever.

This weekend, I was privileged enough to inherit some of my grandmother's cookbooks. Among this collection was one of my great-grandmother's books. However, I should probably clarify this last statement. My great-grandmother "owned" this cookbook and the family had their favorites BUT my great -grandmother never stepped foot in a kitchen. She was simply fantastic at planning the menu not actually making it.

So while flipping through the 1930's cookbook, I was reminded of one of my personal favorites: Beets in Orange Sauce. It may sound strange and , yes, you must like beets; however, this side dish is fantastic with chicken. In fact, I can eat these as a main dish. I've adapted the recipe slightly to fit our "modern" conveniences, such as cooked beets in a can or taking out the mess of a double boiler.

For now, I highly recommend taking the 2 minutes to mix together these beets. I hope you enjoy!

Just a side note: Interestingly enough, I'm finding that a large majority of desserts from this era include marshmallows as base for frostings and pies. I will explore further and report back.

Beets with Orange Sauce

Recipe adapted from Thoughts for Food: A Menu Aid

1 T. Butter
4 T. Brown Sugar
1 1/2 T. Flour
1/4 C. Orange Juice
2 cans Sliced Beets

Melt butter in small saucepan over low-medium heat. When melted, stir in sugar and flour till combined. Add in orange juice, stirring constantly till thickened. Remove saucepan from heat, add beets and stir till warm and coated. Serve.

Crab Cakes

2011-03-01T21:52:00.004-05:00

I don't know about the rest of you but I go through food phases. What can I say... One day I can crave a particular food and the next day completely detest it. For example, last week, I made three dinners that starred red meat. As of last night, as I was sitting with what I was hoping to be a purely delicious BBQ meatloaf and provolone hoagie, turned out in the trash can 30 seconds after my first bite. So now, I am onto another main food ingredient, seafood.

Surprisingly, I have NEVER made a crab cake before; however, I have eaten my fair share. I expect a crab cake to be mainly lump crabmeat and not breading. Side note: Yes, I splurged on REAL, local crabmeat and not crab flavored whatever-you-call those sticks. I even followed the recipe and used red peppers. For those that know me can attest to the fact that there are very few things that I usually will not eat. Sadly to say, cilantro and bell peppers make that list. However, I do love hot peppers and sweet peppers. I'm guessing with bell peppers being so expensive right now, they are not in season. Hey, I just spent a small fortune on crabmeat, I was not going to spend another $3 for a pepper that I do not like anyway. So sweet peppers it is! A few other ingredients, shape into patties, sear, and serve! Voila

The leftovers also work well in sandwich form. How does a toasted Hoagie roll with a smear of tartar sauce and a crab cake sound? I know, life is hard.

Crab Cakes

recipe from Ellie Krieger

1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Dash hot sauce
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 cup finely chopped sweet peppers
1 scallion, including green top, finely chopped
1 pound lump crab, picked over for cartilage
3/4 cup dry bread crumbs
1/4 teaspoon salt
Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.

In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.

Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.

Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Spaghetti Alla Carbonara

2011-02-22T19:21:00.000-05:00

Have you ever had one of those dishes that you can't get out of your mind? That no matter where you turn, you see the dish or recipe on every menu, billboard, or cooking show?

For the past few weeks, I have been seeing pasta carbonara everywhere I have gone. Maybe it's the angel on my shoulder telling me that I shouldn't be ordering pasta so instead I lust over a dish that is out of my reach. I can smell the pasta, pancetta and warm parmesan all melding together in a simplistic yet mouth-watering pasta dish. This is a true comfort food. So needless to say, I had to give into my craving.

From start to finish, Spaghetti Alla Carbonara takes a mere 15 minutes. Unlike most pasta dishes, this recipe does not include a sauce. Instead, a mound of parmesan cheese and egg are whipped together and combined with the hot pasta. While coating the pan, the egg cooks and the cheese melts. The result is a creamy dish with hints of pancetta (or in my case, bacon), garlic, and peas.

Simply Outstanding!

Spaghetti Alla Carbonara

Recipe adapted from Food Network

1 Lb. Spaghetti

2 T. EVOO

6 slices of bacon, cut into strips

4 cloves of garlic, minced

2 large eggs

1 c. parmesan, grated

1/2 c. peas, frozen

Cook the pasta till al dente. Make you sure you time the cooking of pasta with the finishing of the pan mixture. The pasta needs to be hot when combined with the eggs.

In a large saute pan, heat the EVOO on medium. Add the bacon and cook till crispy and the fat is rendered. Toss in the minced garlic, and saute for 30 seconds. Add in the frozen peas and cook an additional 30 seconds. Pull the pasta from the hot pasta water and into the large saute pan. Remove pan from heat. Toss for 1 min to make sure the bacon, garlic, and peas are combined with the pasta.

In a small bowl, combine the cheese and eggs. Whisk together till combined. Add the egg mixture to the hot saute pan and toss together to fully coat the pasta. Thin out the pasta with some reserved pasta water if needed. Add salt and pepper to taste.

Serve immediately.

In Honor of Valentines Day

2011-02-14T13:33:00.003-05:00

Because I feel the need to post something red and Valentine's day-ish and because, once again, I have been slacking on the posting (I do have legitimate excuses, I promise), please accept this repost of one of my favorite recipes...Red Velvet Sandwich Cookies. Soon to post is my most recent creation, Raspberry Pate de Fruits. In the meantime, HAPPY VALENTINES DAY!
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There is just something unexplainable about this colorful cake of deliciousness that makes you go mmmmmmm. So you can naturally guess what happened when Fork2 and I found the original cookie recipe from Bakerella. Our only problem was with the cream center, which was a cream cheese frosting.

Now, while we do enjoy cream cheese frosting, its usually very sweet, WAY too sweet for our taste buds. But, before we get into how we altered the cream center, let us give the secret to forming perfectly sized cookies every time. wait for it...wait for it.... it's a melon baller! A 1.5 inch melon baller to be exact. Just make sure you scoop an even number of cookies or else who will be missing the other half of this delectable sandwich.
Please note, these are red velvet cookies, not whoopie pies so a little flatter and crispier than a cake. These cookies are so easy to make, we almost feel like we've cheated. You'll see why in the recipe.
So now that the cookie part is covered, how did we find the perfect variation on a cream cheese frosting that would pair with the red velvet? First thought: cut down on the amount of sugar. Done. Easy. Secondly, we found that the cream cheese was now soo overpowering that the center wasn't so much of a "fluff" as a paste. This would not do. Solution: Marshmallow fluff.

Now do we have your attention??? Enough talking, bet you are ready for the recipe.

Red Velvet Cookies:

1 Box Red Velvet Cake mix (told you we cheated :))
1/2 c. butter, room temp
2 eggs
Preheat oven to 350 degrees. In a large bowl, mix all the ingredients together till smooth. Using a melon baller, scoop an even number of dough balls onto the cookie sheet. Bake 9-10 min. Transfer to cooling rack.
Cream Cheese Fluff Frosting:
4 oz. cream cheese, room temp
4 oz. (1 Stick) butter, room temp
1 (7oz) jar marshmallow fluff
1 tsp. vanilla
1 1/2 c. confectioner's sugar
Cream together butter and sugar till light and fluffy. Add entire jar of marshmallow fluff to creamed butter/sugar mix. Beat in vanilla. Gradually, add in confectioner's sugar and mix till incorporated. Drop dollops onto one red velvet cookie. Sandwich cream with another cookie. Place in refrigerator for 10-15 min. (this allows the marshmallow fluff to firm up.) Remove from fridge and let cookies sit at room temp.

Chocolate Wafer Icebox Cake

2011-01-17T17:39:00.000-05:00

I've just finished watching "Eat, Pray, Love" with Julia Roberts. Besides the unbelievable relationship with James Franco (with whom I can never get past his role in "Pineapple Express") and the intense Hari Krishna mediation, I LOVED the Italian culinary exploration. I could have watched the "Eat" part all night and done without the "Pray, Love". Still, I had the overwhelming desire to pour myself a glass of wine at the end. And what goes better with wine than chocolate.

Simplicity at its best, a Chocolate Wafer Icebox Cake is one of those lost desserts that still beats out any high-maintenance chocolate recipe. It is reminiscent of an oreo but in cake form. Best of all, it stores well in the freezer. So when you have a chocolate craving that must be satisfied, this is a go-to recipe.

Chocolate Wafer Icebox Cake

1 Box Chocolate Wafers (Nabisco makes them in a yellow sleeve)

3 cups Heavy Whipping Cream

1 Tablespoons Vanilla Extract

3 Tablespoons Confectioners Sugar

In a chilled bowl, whip the cream, vanilla, and sugar together till stiff peaks form.

Starting with wafers on the bottom, layer the cookies with whipped topping. Be sure to cover all sides and top. Let sit in the refrigerator approx. 5 hours or overnight. This can also be frozen.

Garlic Cheddar Biscuits

2011-01-07T09:23:00.000-05:00

Its such a shame that this picture doesn't fully convey the deliciousness of these biscuits. Seriously, this picture is down-right ulgy! I almost threw out this post entirely. However, this recipe is so amazing, I can't keep it a secret any longer.

I've been told that I need to make regular batches of these biscuits to fully satisfy my tastetester. During those crazy worknights that I do not feel like cooking a 5- course meal, I can easily whip up these biscuits, serve with leftovers, and trick Mr.F into believing that I have slaved away all day. Sounds perfect, except that I quickly realized these biscuits send him into a cheese,butter, and garlic euphoria which translates into the need for me to bake more. Oh well, life could be worse. These biscuits could be made from scratch....oops, I've let the secret out.

You heard correctly, this recipe calls for a biscuit mix, cheese, water, and a garlic butter. I've considered another delicious addition...bacon. How can that be terrible? My mouth is watering just thinking about these biscuits hot out the oven, covered in butter.

YUM

Garlic Cheddar Biscuits

1 1/4 c. biscuit mix (I use Bisquick, instant biscuit mix. Its already measured out)
1/2 c. sharp cheddar cheese
1/2 c. water
1/4 c. salted butter
1 tablespoon garlic powder
1 tablespoon dried parsley

Heat oven to 400 degrees. In a bowl, mix together the mix, cheese, and water. Drop rounded tablespoons of biscuit mix onto baking sheet. Bake 10 min or till golden.
In a measuring cup, melt the butter. Add the garlic powder and parsley to taste. With a pastry brush, cover each biscuit with the melted butter. Return biscuits to the oven for 2 min.
Enjoy HOT!

Cranberry Salad

2011-01-02T17:52:00.000-05:00

Im Back!

After a crazy few months, I finally have 3 additional letters to add to my title and more time to spend in the kitchen. I can cook and bake till my heart is content... or I collapse from utter exhaustion. Either way, time in the kitchen translates into time spent here on the blog.

Anyone have big plans for 2011? For myself and Mr. F, 2011 will be a big year. For the hubs, the end of law school is in sight! Additionally, Fork 2 has opted for a year of International travel and learning. Anyone know what "Good Luck" or "Bon Voyage" is in Spanish?

For a fresh start to the New Year, there is nothing better than this crisp, fresh, and slightly sweet cranberry salad. This is a family favorite year round but especially during the fall and winter months when cranberries are in season. Mr. F eats this stuff as candy. He's not big into sweets but he LOVES a bowl as a snack or for dessert.

This fruit salad is extremely simple to prepare; yet, the hardest part is to let it sit in the refrigerator for a few hours. Otherwise, the cranberries are too tart to eat right after preparation.
Enjoy!

Cranberry Salad

1 bag fresh cranberries, ground
2 apples, chopped
1 orange, chopped
1 large can crushed pineapple, drained
1 c. pecans, chopped
3/4 c. sugar

Mix all together and let sit in the refrigerator for 3-4 hours before serving.

Garlic Cheese

2010-11-01T20:02:00.001-04:00

If your looking to keep away the vampires (or anyone for that matter) try eating some garlic cheese... Just dont forget to brush your teeth later.

While most grandmother's may have cookies, hot from the oven, waiting for your visit, my Granny always had garlic cheese. Crackers and cheese; especially, loved by my older brother who loved cheese moreso than sweets (hard to imagine, I know!) Three simple ingredients and LOTS of pressed garlic. I was told that I must use a garlic press but, once again, I do things by my own rules.

So in honor of Halloween, my older brother's birthday on 11/2, and the excitement of knowing that those horrendous political ads are now over for awhile, I will whole-heartedly enjoy some garlic cheese and pretzels.

Happy Halloween (ok, so I'm a little late)

Garlic Cheese

1 container sharp cheddar pub cheese

1 (8oz) chream cheese

4-5 cloves, finely minced/pressed garlic

Mix together and serve with crackers or pretzels.

Asian Slaw Salad

2010-10-22T23:01:00.002-04:00

After seeing The Social Network, I am now compelled to build the next greatest web-based invention. I will admit it has only been about an hour since I have set out on the discovery for this global phenomenon but I am confident. Ok, so maybe I should sleep on it.

In the meantime, let me introduce you to the greatest discovery to work lunches. It may not look like much but its filling, delicious, and makes enough to last you all week. This recipe is one of my favorites to bring to the office, not only for its simplicity but for its nutritional value (which I can only guess is healthy from the ingredients) and its taste. Thats right, I am addicted to this salad.

Few ingredients, amazing flavor. The asian dressing is a must but the green onions are imperative and the toasted ramen and cashews send it over the top.

Enjoy!

Asian Slaw Salad

Recipe from Allrecipes.com

1 package coleslaw mix

1 bunch green onions, chopped (do NOT substitute for reg. or red onion)

1 package ramen, without flavor packet
1 (10 oz.) cashews

Asian Dressing:
1/2 c. sugar
1/2 c. oil
1/4 c. cider vinegar
1 Tablespoon soy sauce

Salad: Toast the ramen and cashews on a baking sheet, oven at 350, till toasted. Add coleslaw, green onions, ramen, and cashews. Add dressing right before serving; otherwise, slaw and cashews become soggy.

Dressing: whisk all ingredients together. Add more vinegar and soy sauce to taste.

Apple Galette

2010-10-16T16:27:00.000-04:00

After a wonderful vacation in the North Carolina mountains, I am finally back and able to post. The bounty of apples and pumpkins made my heart go pitter- patter. Seriously, who doesn't like to cozy up next to the warm fire while the smell of apples and cinnamon drift through the air? Oh yea...

For a beautiful, yet simple, dessert or snack, an apple galette is the way to go. A galette is just a free- form pie with the center piled with some fresh fruit. Therefore, with bags of apples in my pantry and a pre-made roll of pastry dough in the refrigerator, I set out to make my first ever galette.

I won't include a recipe because it is just as easy to explain the process right here. I thinly sliced approximately 3 apples (whatever variety you have on hand). In a bowl, I coated the apples with 2-3 tablespoons of sugar, 2-3 teaspoons of cinnamon/nutmeg and tossed it all together. Rolling out the dough, I arranged the apples in a rose pattern and folded the outside dough around the fruit. Lastly, bake the galette on 350 degrees till golden. See, incredibly simple to recreate!

Oh, how I love this weather

Pumpkin Cookies

2010-09-25T15:28:00.000-04:00

The first day of Fall means that I can officially start baking pumpkin cookies! These cake-like morsels of heaven may not look that appetizing (mainly due to the unflattering color of pumpkin and spice) but they are addictive.

These cookies happen to be the simplest baked good you will ever come across...seriously. I even took them two steps further (b/c I enjoy making a mess in my kitchen) and added chocolate chips to the batter, and a spice flavored icing for the top. I highly recommend the chocolate chips but I found the icing to be a waste. After a day, the cookies become extremely soft and the icing made them almost mushy.

Two ingredients form the original recipe! I even convinced the bagger at the grocery store to go home and bake them herself. Please try these, you won't regret it.

Pumpkin Cookies

1 box Spice Cake mix

1 can Pure Pumpkin

1 bag Chocolate Chips (optional)

Mix all the ingredients together. Bake heaping spoonfuls* on to baking sheet and bake @ 350 degrees for 8-10 minutes.

*I refrigerate the dough for 20 minutes them roll into balls and press into patties. Since they do not spread, they bake into whatever form they are shaped in.

Pappardelle with Butternut Squash and Sage

2010-09-19T17:15:00.000-04:00

It officially feels like Fall has begun and visions of pumpkins and squash are running through my head. I can almost taste the cinnamon, nutmeg, and clover... oh wait, those are the pumpkin cookies in the oven.

To kick off the this glorious season, how about a pasta featuring the butternut squash? Its roasted and pureed with a hint of nutmeg and mixed with a browned butter. oh wait, there is more...all this is topped with chopped sage and gorgonzola cheese. One bite and you start thinking of the leaves changing colors and the pumpkin patches. You can use any pasta but I had on hand some Sweet Potato Pappardelle that I had purchased earlier at the farmer's market. A small serving goes a long way because it is so rich but well worth the effort.

This is a must-try fall dish.

Pappardelle with Butternut Squash and Sage

recipe adapted from These Peas Are Hollow

1 lb. Pasta
1 small-medium butternut squash, peeled, seeded, and cut into 1/2 inch cubes
3-4 medium-large shallots, peeled and quartered
2 tablespoons olive oil

1/2 tsp. fresh, ground nutmeg
1/4 cup heavy cream
1 tablespoon minced sage
3 tablespoons unsalted butter
salt and pepper to taste
crumbled Gorgonzola and chopped parsley to garnish

Preheat oven to 400 degrees F. Toss the cubed squash and shallots with the olive oil, season generously with salt and pepper, and spread evenly on a silpat lined baking sheet. Roast on the middle rack for 45 minutes to 1 hour, flipping the squash a few times, until browned and starting to caramelize.

Transfer 1/2 of the squash and all of the shallots to a food processor, (set the remaining squash cubes aside) along with the heavy cream and nutmeg; pulse until you have a smooth paste. If needed, add additional hot water and process until sauce has thinned enough to be able to coat the pasta. Set aside.

Bring a large pot of salted water to boil. Cook the fresh pasta for 4-5 minutes, or until just al dente.

In a large skillet over medium-high heat, melt the butter and cook for a few minutes until just starting to brown. Add the sage and fry for about a minute, stirring, until butter has turned a amber brown, and sage is fragrant. Reduce heat to medium-low and whisk in the squash puree to combine with the browned butter.

When the pasta is cooked, transfer directly from water to the skillet with the squash sauce and toss to combine. If sauce seems very thick or clumpy, add pasta water by the 1/4 cupfuls until sauce has evenly coated the pasta. Toss in the reserved cubed butternut squash, transfer to individual serving bowls and top with a generous amount of crumbled Gorgonzola cheese.

World's Best Birthday Cake

2010-09-06T19:14:00.002-04:00

*Please disregard the crumbs and chocolate smeared cake platter, we were too busy inhaling this cake.

So how did I come to find the world's best Birthday cake?

1. By request from Mr.F, his birthday must consist of yellow cake and chocolate frosting. This is a family thing, or tradition, that consists of the boxed variety of cake mix and frosting. Im not against these cakes and highly recommend them for the time-limited or inexperienced baker; HOWEVER, doesn't a vanilla buttermilk cake with a chocolate buttercream frosting sound so much more appealing?

2. I have tried my hardest to deviate from said tradition and have in the past created a german chocolate cake. Even after a few years with that delicious cake recipe, Mr. F's choice for a birthday cake was... you guessed it...yellow cake with chocolate frosting. So I did the next best thing and searched for the best homemade yellow cake and chocolate frosting recipes. A hearty in size yet light in taste cake topped with a thick yet not-too-sweet chocolate frosting.

3. Lastly, like most women with the "dessert" gene, I do consider myself a connoisseur of any baked or sweet good and this cake, even for being so basic, is so moist and delicious. The frosting isn't too sweet and pairs perfectly with the buttermilk cake.

So after years of swaying the birthday boy, I think I will stick with this recipe. This is one tradition I want to keep going! Now, I just need to break some other "traditions"...like the creation of his birthday

month.

For an extra special treat, pair the cake with a strawberry sorbet.

Vanilla Buttermilk Cake

Recipe from Smitten Kitchen

Yield: Two 9-inch round, 2-inch tall cake layers, and 22 to 24 cupcakes

4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Chocolate Buttercream Frosting

Recipe from Martha Stewart's Baking Handbook

4 large egg whites
1 cup sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
8 ounces melted bittersweet chocolate, cooled

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).

Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.

Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Add in the melted bittersweet chocolate. Beat on lowest speed to eliminate any air bubbles, about 2 minutes.

Orange Creamsicle Cookies

2010-08-22T15:03:00.003-04:00

Anyone ever had that "week from hell?" Well, mine was last week and among all the terrible, Armageddon- like events that took place, the icing on the cake was having my photos declined by a popular foodie website. This site, which will only be abbreviated "FG", decided that my food is either a) dull/bad light or b) food composition. So I am forging ahead with another cookie recipe and Im not going to bother submitting for publishing since I can already hear the outcome...

Regardless of what others may think based on some picture, I KNOW these recipes taste good! SO , enough of my rant and on with these amazingly delicious creamsicle cookies.

Remember those orange creamsicle ice cream pops, well, here they are in cookie form. At this point, I am usually met with skeptical facial expressions but one taste and you'll know what Im talking about. Fine grated orange zest and white chocolate chips transform this basic cookie dough into a melt-in -your mouth summer treat. WOW.

Orange Creamsicle Cookies

by Baked Perfection

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)

Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

Bacon Mushroom Cream Puffs

2010-08-17T11:10:00.001-04:00

What's more appetizing than bacon and mushrooms cooked together with parmesan cheese and cream? Oh yea, stuffing it all into a buttery dough and letting it bake to perfection!

I can still taste the amazing flavors from the cream mixture. The orginal recipe simply contained mushrooms; however, since I happened to have on hand some thick-cut bacon, I thought "why not?" My mouth is still watering at the thought.

These puffs are fast, easy, and will be gone in seconds! I only wish I had made more. I am even considering using the cream mixture in a pasta dish...Oh ya

Bacon Mushroom Cream Puffs

Recipe adapted from Pillsbury

8 oz. package Mushrooms, diced

3 pieces thick-cut bacon, diced

1 Tbl. onion, diced

3 cloves garlic, minced

1/4 c. grated parmesan cheese

1/2 c. heavy cream

1 Tbl Flour

1 Tbl. butter

1 package crescent rolls

chopped parsely, optional for garnish

Preheat oven to 350.

In a large saute pan over medium heat, cook the bacon pieces till crispy and remove to a separate plate. In the same pan, add the onion, garlic, and mushrooms. Add butter and cook till tender, approx 3 min. Add back in bacon. Stir in flour and cook for addt'l 30 secs. Change the heat to low and add cheese and cream to pan. Continue to stir till mixture becomes thick, approx 2-3 min. Remove from heat and set aside.

Roll out crescent dough and pinch together seems. Cut dough into 24 equal squares. In a greased, mini muffin pan, add a dough squares. Push down dough to make a cup-like formation. Add a small spoonful of cream mixture to each dough cup. Bake for 9-12 min. Garnish with chopped parsley.

Chocolate Espresso Bundt Cake

2010-08-05T20:23:00.005-04:00

Does this recipe really need an explanation? I saw this cake and my mouth simply watered. Dark chocolate + espresso + bundt (thats all the other ingredients combined in cake form) = Choir singing "Hallelujah"

Although a little time consuming, its definitely worth the effort! Instead of buying an entire jar full of instant espresso, I had on-hand the instant Starbucks Vio packets and doubled the recipe amount.

Oh, and the icing on the cake (literally) is a dark chocolate ganache. Only because the cake wasn't rich enough without icing, a double layer of ganache was poured over top. And may I suggest an additional cup of joe to go along with the cake...if you can take all that caffeine.

Chocolate Espresso Bundt Cake

Recipe adapted from Jane's Sweets and Baking Journal

Preheat oven to 325 degrees. Grease bundt pan with vegetable shortening and dust with cocoa powder.

2 tsp. instant espresso powder
2 tsp. vanilla extract
1/4 tsp. hot water
2 and 3/4 cups unsifted All-Purpose flour, unbleached
1/4 cup unsifted cake flour
1/3 cup plus 1 Tbsp. Dutch processed cocoa
1/8 tsp. baking powder
1/8 tsp. baking soda
1 tsp. salt
2 cups dark chocolate chips
1/2 lb. unsalted butter, softened (2 sticks)
2 cups granulated sugar
3/4 cup firmly packed light brown sugar, with all lumps broken up
5 eggs, large
1 cup sour cream, thick style ( I used Greek Yogurt)
2 Tbsp. heavy cream

For the ganache:
1 and 1/2 cups heavy cream
1 and 1/2 cups chopped dark chocolate

To make the cake:
Stir together the espresso powder, vanilla extract, and hot water in a very small bowl.

Onto a large sheet of parchment or wax paper, sift together the flour, cake flour, cocoa, baking powder, baking soda, and salt. In a medium size bowl, toss the chocolate pieces with about 1 Tbsp. of this flour mixture. Set both aside.

In the large bowl of your mixer, cream the butter on medium speed for 2 minutes. Scrape the bowl. Pour in the granulated sugar in 3 additions, mixing for about 1 minute after each addition. Scrape the bowl frequently to ensure even mixing. Add in all of the brown sugar and beat for 1 more minute. Scrape again.

One at a time, add in the eggs, beating for 45 seconds after each one. Scrape! Blend in the espresso mixture.
On low speed, add in the sifted ingredients alternately with the sour cream (3 additions of flour and 2 additions of the sour cream). Scrape after each addition. Blend in the heavy cream. Remove the bowl from the mixer and fold in the chocolate pieces well with a spatula. Spoon the batter into the prepared pan and smooth out the top.

Bake the cake on the middle rack of your oven for about 70 minutes or more (mine took an extra 20 min), until a toothpick inserted near the center comes out clean and the cake starts to pull away slightly from the sides of the pan. Cool the cake in the pan on a rack for 10 to 15 minutes.

To make the ganache:
Place the chopped chocolate in a medium size bowl. In a heavy sauce pan, warm the heavy cream over a low flame. Do not let it boil. Pour all of the warm cream over the chocolate and let it sit undisturbed for a few minutes, then gently stir until all the chocolate is melted, completely blended in, and the ganache is smooth. Pour over cooled cake

Apple Cinnamon Biscuits

2010-08-02T19:52:00.000-04:00

Apples in summer? Trust me, when you smell these wonderful confections baking on a saturday or sunday morning, you'll wonder why you haven't made these sooner. And reheated, they make the perfect breakfast...just ask Mr. F who consumed two this morning.

I am all about simple recipe, and this is right up there with the pizza bites and tortellini pesto salad. Using pre-made, flaky biscuit dough and an easy raisin, apple, and cinnamon mixture, these bake up in about 20 minutes.

Bon Appetite!

Apple Cinnamon Biscuits

Recipe adapted from Taste of Home

1 1/3 c. apples, chopped

1/2 c.pecans, chopped

1/3 c. golden raisins

1/2 c. sugar, divided

2 Tablespoons flour

2 tsp. cinnamon, divided

dash of salt

1 pkg. large refrigerated flaky biscuits

2 tsp. butter, melted

In a lg. microwave- safe bowl, combine the apples, pecans, raisins, 3 tbls. sugar, flour, 3/4 tsp. cinnamon, and salt. Microwave 2-3 minutes or until almost tender.

Flatten each biscuit into 5 inch circle. Combine remaining sugar and cinnamon, sprinkle rounded tsp of sugar mixture into center of each circle. Top each with heaping spoonful of apple mixture. Bring up edges to enclose mixture, pinch edges to seal.

Place seam down in ungreased muffin pan. Brush tops with melted butter and sprinkle with remaining sugar mixture. With a sharp knife, cut an X in the top of each.

Bake at 350 degrees for 18-22 minutes or till golden.

Tortellini Pesto Salad

2010-07-31T15:57:00.002-04:00

Dressing says a lot about a pasta salad. Italian dressing, mayo-based dressing, you name it, the dressing makes the salad. The most amazing ingredients can be incorporated into a salad but with bad or overpowering dressing, you never get the full effect of the salad elements. And like potato salad, I am a picky pasta salad eater...then I discovered the use of pesto.

And since wonderful pesto is available in every grocery store, and unless you have plenty of time on your hands to make it from scratch, you can simply purchase it. I even purchased premade cheese tortellini. The other ingredients were what I have on hand in my fridge. So feel free to experiment with other additions.

Couple words of advise on this recipe:

1. The cherry tomatoes are fantasticly sweet and pair perfectly with the cheese pasta, so highly recommended.

2. With the garlic in the pesto and the cheese in the tortellini, additional cheese is not needed.

Perfect for pot lucks and brunches!

Tortellini Pesto Salad

1 package cheese tortellini

1 can chopped artichoke hearts

1 cup cheery tomatoes, sliced in half

1 cup green beans, cut in 1" pieces and cooked

1/2 c. pesto

Cook the tortellini according to instructions. In a large bowl, mix together the tortellini, artichokes, tomatoes, green beans, and pesto. Refrigerate till cold and serve.

Parmesan Crusted Wild Salmon

2010-07-26T22:02:00.000-04:00

If wild salmon was a gamey animal, it would probably be a bison. While being tender, bison has an intense game flavor. You either have to love the meat with a passion or have the perfect pairing of a topping or sauce to tame down the intense flavor. Thus is the story with wild salmon...

A simple lemon and caper sauce that usually pairs well with a light salmon fillet most likely isn't the right topping for wild salmon. Therefore, I created a crust that combines the strong flavors of parmesan, thyme, and garlic that works perfectly with the fish fillet. Baked till golden and paired with a mushroom and rice casserole, this dish made the perfect weeknight meal.

Parmesan Crusted Wild Salmon

2 Wild Salmon Fillets

1/2 c. finely grated Parmesan Cheese

1/4 c. Panko Breads Crumbs

1 clove Garlic, minced

2 tsp. Dijon mustard

2 sprigs fresh Thyme leaves

1 Tablespoon Lemon juice

2-3 Tablespoons Mayo

Preheat oven to 375 F.

Combine the cheese, bread crumbs, garlic, mustard, lemon juice, and thyme in a small bowl. Add enough mayo to form a thick paste. Top the parmesan paste on the salmon fillets. Place fillets on greased baking sheet and place in the oven for approx.. 8 min. or till fish is cooked an topping is golden.

Vegetable Paella

2010-07-20T21:30:00.002-04:00

So many fresh ingredients and not enough dishes that incorporate everything! The grocery store, or if your lucky the farmers market, is filled with the most ripe varieties of produce. Its all to enticing to pass up.

I must admit that I am a novice at paella making. I stood in the rice aisle for about 30 minutes trying to decipher the differences in the grains. The recipe called for short-grain rice so that cut down my choices by 3000. In the limited number of paella's I have seen, they usually have a yellow rice so "bingo", rice shopping was done.

I also used this dish as opportunity to introduce my taste buds to some new veggies. In case you were wondering, my taste buds do not like fennel. Licorice must be an acquired taste...for which I do not possess. So bedsides that one ingredient, I loved everything else.

A little time consuming but worth the effort.

Vegetable Paella

Recipe adapted from FoodNetwork

4 vine-ripened plum tomatoes
Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 teaspoon saffron threads
1 large bulb fennel, cut into 8 wedges
1 can artichoke hearts
1 small eggplant, cut into 2-inch pieces
4 ounces mushrooms, sliced
2 cups dry white wine
2 1/2 cups short-grain paella rice
4 ounces haricots verts or string beans, halved if large
1/4 cup capers, drained
1/4 cup piquillo or roasted red peppers, cut into strips
Chopped fresh parsley, for garnish (optional)

Directions

Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.

Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.

Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts, artichoke hearts, and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.

Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired

Pizza Bites

2010-07-08T21:44:00.001-04:00

For those of you in the Northeast experiencing the heat wave of 2010...
...welcome to my life in Florida. We know its hot and humid so lets move on to something more fun with the warm weather, cookouts!

I went in search of an easy appetizer to tempt our palates during a recent 4th of July get-together. Voila! Pizza Bites seemed simple and delish enough. And you might be surprised to find out that these pair particularly well with an alcoholic beverage. May I suggest a nice frozen margarita or twenty?

Premade dough stuffed with mozzerella cheese and pepperoni, the pizza possibilites are limitless. I even provided a marinara dipping sauce. So if you have 20 minutes to spare, these are perfect for a party. Even on warm day, these bites hit the spot. In fact, they went so quickly, I wished I had made more.

And honestly, whats more American than pizza and fireworks?

Pizza Bites:
adapted from Pillsbury

Pizza dough (enough for one large pizza or 1 can pre-made dough)
mozzarella cheese, cut into 1/2 inch cubes
pepperoni slices
Italian Seasoning
Olive oil
Kosher Salt
1 Jar Marinara

Preheat oven to 400 and oil a deep-dish pie pan.
Roll out pizza dough into 8x11 sheet. Cut into 24 squares. Into each dough square, place one cheese cube and one pepperoni slice. Wrap dough edges around stuffing so as to completely cover stuffing and makes a ball. Place bite into pie pan.
Once all dough squares are stuffed and into pan, drizzle olive oil over bites. Generously, sprinkle italian seasoning and kosher salt .
Place pan in oven for 15-20 minutes or till bites have browned on top. Serve warm with marinara.

Blueberry Buttermilk Scones

2010-06-27T10:37:00.001-04:00

Another Sunday morning baking adventure. I have never made scones before but this recipe seemed so delicious and easy. I just couldn't resist.

Made with buttermilk and, of course, filled with blueberries, my only mistake was not following the recipe. Why would I? After all, I am a master at baking *rolling eyes* Innocently enough, I forgot to add the blueberries after my ingredients were already combined. So to break up the thick dough, I added just a tad of extra buttermilk. If I had gone with the original recipe, my scones wouldn't look so "globby". However, regardless of the final look, these scones are incredible!

So if your looking for an easy and delicious breakfast, this recipe is perfect for those summer morning.

Blueberry Buttermilk Scones:

Recipe adapted from Tyler Florence

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling scones
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 stick cold unsalted butter, cubed
1 1/2 cups fresh blueberries,washed and dried
3/4 cup buttermilk, plus more to brush scones

Preheat oven to 400 degrees F.

In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add blueberries and fold dough to incorporate blueberries but not break them up too much.

Drop spoonfuls of dough onto a lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.

Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.

Creme Brulee Cupcakes

2010-06-19T11:19:00.000-04:00

What's that thing called when someone can take a dish and make it look appetizing? Oh yea, its called artistic ability. And surprisingly, unlike my mother and grandmother, I have found that my artistic range is extremely limited. So while these cupcakes do not look magazine-worthy, its simply because I can not match the artistry that was used when Bakers Royale created this recipe. However, I do believe that I was successful in recreating the flavor and taste of this delicious chocolate and creme brulee combo.

The basic chocolate cupcake recipe has now become my staple go-to recipe for cupcakes...wow! If I hadn't added the eggs to the batter, I would have eaten the whole bowl with a spoon. It was like a mousse...yes, it was THAT amazing!

The second half of the recipe calls for a creme brulee filling. Being my first creme brulee ever, I was a tad worried; yet, I soon found myself eating my fair share of the vanilla custard. So together, how could these cupcakes be anything but delicious?

Done in a two step process, I let the custard sit in the cupcakes overnight before bruleeing in the morning. For real step-by-step instructions and pictures to these cupcakes, check out Bakers Royale and her amazing creation!

Black Bean Mushroom Burgers

2010-06-15T21:03:00.003-04:00

How to get a guy to eat a a veggie burger? Step 1: make patty to look like beef. Step 2: season with delicious spices to overcome any lacking flavor. Step 3: Don't tell guy, add a little cheese, serve on a bun and await result!

My end result? Mr. F ate a two burgers! In his defense, he did know they were made from black beans and mushrooms. However, if this burger lacked in any flavor or consistency department, he would be the first to say "this was good but not my favorite." And my interpretive skills would allow me to translate this to mean "please don't ever make this again." HOWEVER, I hadn't even sat down with my plate before I heard moans of deliciousness emanating from the other room (yes, we ate in front of the TV).

Easy, simple, and fantastic, these burgers will be added to my regular dinner rotation. Next time, I will add variety to the flavor with different ingredients. For now, I have to thank BrownEyed Baker for a wonderful recipe!

I added sweet potato chips as a "healthy" side. I guess a salad would be a better nutritious choice but, who am I kidding, I just ran 3 miles and I want some sweet potatoes :)

Black Bean Mushroom Burger:

Recipe adapted from BrownEyed Baker

1 Tablespoon canola oil, plus more for brushing
1 cup finely chopped onion
8 ounces Baby Bella mushrooms, finely chopped
1 clove garlic, minced
½ teaspoon cumin
½ teaspoon smoked paprika

1 teaspoon red pepper flakes
3/4 c. bread crumbs

15-ounce can black beans, rinsed and drained
2 ounces (about ½ cup) shredded mozzarella Cheese
4 Hamburger buns

4 slices Pepper Jack Cheese

Salt/Pepper to taste

In a large skillet, heat canola oil over medium-high heat. Add onion and cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin, red pepper, and paprika and cook until mushrooms have released their juices, about 4 to 6 minutes. Remove from heat and set aside to cool slightly.

In a food processor, add the mushroom mixture and beans; pulse until combined, but not smooth – leave some chunky bits. Scoop mixture into the bowl with the bread crumbs; add the cheese and season with salt and pepper.

Mix ingredients together and divide into 4 equal portions. With dampened hands, shape each portion into four thick patties. Lightly brush each side of all patties with canola oil.

Heat a grill, grill pan or skillet over medium heat. Place patties on the surface and cook until thoroughly heated through and the outside has crisped, about 5 minutes per side. Serve burgers on buns with a slice of Pepper Jack cheese.

Mushroom Herb Mac N' Cheese

2010-06-09T21:25:00.003-04:00

I was recently asked if I had to choose between pasta, rice, or potatoes which one do I enjoy more. Simply answer: pasta. I LOVE pasta. Its so versatile and delicious. Ok, so its a personal preference but let me ask you this: Do you like Mac n' Cheese? If your answer is "no" then we may have some serious problems. If your answer is "yes" then please proceed reading.

I find the satisfaction level of a mac n' cheese similar to the craving/satisfaction level of donuts. Let me clarify. If you're craving a glazed donut, a powdered one isn't going to satisfy. The same logic goes towards mac n' cheese. If your craving brand name shells and cheese then this gourmet version may not fulfill your taste buds. However, for a sunday dinner, this mac n' cheese is a must-have.

Fresh herbs, mushrooms, and two kinds of cheese round out this pasta. The original recipe called for white cheddar and gruyere cheeses. Now I'm all over some white cheddar cheese but HAVE YOU SEEN THE PRICE OF GRUYERE?!? Holy mackerel!! My idea of budgeting is putting my foot down on a $15 small block of cheese for Macaroni! Needless to say, I substituted the gruyere for a delicious smoked gouda.

Oh, and even though the recipe is called "Mac N' Cheese", I didn't use macaroni pasta. If your a by-the-book kind of cook, knock yourself out with some macaroni. Personally, I like to use different pasta shapes.

Last but not least, don't leave out the nutmeg.

Mushroom Herb Mac N' Cheese

Recipe adapted from Annies Eats

Ingredients:
1 lb. pasta shapes
6 tbsp. unsalted butter, divided
1 lb. cremini (baby bella mushrooms), roughly chopped
1 shallot, minced
2-3 cloves garlic, finely minced
Salt and pepper, to taste
3 tbsp. all-purpose flour

1 tsp. fresh grated nutmeg
2 tsp. fresh basil, minced
2 tsp. fresh rosemary, minced
2 tsp. fresh thyme, minced
2 cups whole milk
6 oz. (1½ cups) shredded Gruyere cheese (I used Smoked Gouda)
6 oz. (1½ cups) shredded white cheddar cheese
½ cup panko breadcrumbs

Directions:
Preheat the oven to 400˚ F. Grease a 9 x 13″ baking dish. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, just until al dente. Drain the pasta, return to the pot, and set aside.

Meanwhile, melt 2 tablespoons of the butter in a 12-inch skillet over medium heat. Add the chopped mushrooms and shallots to the pan and sauté until the mushrooms are tender and almost all of the liquid has evaporated from the pan, about 5-7 minutes. Stir in the garlic and sauté about 1 minute more, just until fragrant. Remove the pan from the heat, season the mixture with salt and pepper. Set aside.

In a medium saucepan, melt 3 tablespoons of the butter over medium-high heat. Once the butter is completely melted, whisk in the flour to form a paste. Cook for 1-2 minutes, stirring constantly, until golden. Stir in the fresh herbs and cook for 30 seconds, just until fragrant. Whisk in the milk and cook the mixture, stirring frequently, until the mixture simmers and begins to thicken. Once the mixture has thickened, remove from the heat and add nutmeg. Whisk in the shredded Gruyere and cheddar cheeses until completely melted and smooth.

Pour the cheese sauce over the cooked pasta. Add the mushroom and shallot mixture to the pot as well. Toss well to thoroughly combine. Transfer the mixture to the prepared baking dish. In a small bowl combine the panko breadcrumbs with the remaining 1 tablespoon of butter, melted. Toss with fork to coat the crumbs evenly. Sprinkle the breadcrumbs evenly over the pasta in the baking dish.

Bake for 15-20 minutes, until browned and bubbly. Let stand 10 minutes before serving.

Honey-Lime Glazed Fish with Warm Black Bean and Corn Salad

2010-05-28T12:21:00.000-04:00

Its summertime, so whats better than an fresh piece of fish. Its hard to capture the true deliciousness of this dish on camera, so let me help describe it to you. That sauce you see isnt simply broth. That liquid is filled with lime juice, spices, honey, and broth. Marinating the fish with this amazing sauce creates a flavor explosion in your mouth! yes, I said it...as strange as it may sound.

Oh, But Im not done! How about adding some black beans, corn, spinach, and onions as a warm accompaniment? I have even used the leftover salad as a quesadilla filling with some avacado-sour cream.

So here's my "Survivor- esque" grabber: One piece of fish, a variety of fresh ingredients and sauce, and many amazing dinners.

The kicker? From start to finish, this can all be yours in...20 min!!

Honey-Lime Fish with Warm Black Bean and Corn Salad:
Recipe adapted from: Rachel Ray 365

4 tablespoons extra-virgin olive oil (divided use)
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin (1/3 palmful)
Salt and freshly ground black pepper
Juice of 1 lime
3 tablespoons honey (3 gobs)
1 teaspoon chili powder (1/3 palmful)
2-4 fish fillets (salmon or any light, flaky fish)
1 can corn kernels
1/2 cup chicken stock or broth
1 (15-ounce) can black beans, rinsed and drained
1 box frozen spinach, thawed and squeezed of liquid

Preheat a medium skillet over medium heat with 2 tablespoons of the olive oil (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes.

While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of olive oil.

In a shallow dish, combine the juice of 1 lime, honey, chili powder, and salt and pepper to taste. you may want to add more honey or lime depending on your taste preference. Add the fish fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned fish to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.

To the cooked onions, corn kernels and cook for 1 minute.

Add the chicken stock and continue to cook for another 2 minutes.

Add the black beans and cook until the beans are just heated through.

Remove the skillet from the heat and add the remaining marinate to the pan along with the spinach. Cook spinach till heated through and taste to adjust the seasoning.

Serve the lime-and-honey-glazed fish on top of the warm black bean and corn salad.

Perfect For Summer Guacamole

2010-05-23T17:42:00.001-04:00

May 23rd, 4:43 pm- its official, Fork 2 is finally here and Im ready to share my delightful concoctions with the world! Id like to start you out with a little piece I like to call Perfect For Summer Guacamole.

I honestly have to admit that I am a slightly pickier eater than Fork 1- even though she would probably say the "pickiness gap" is much larger than I would. And then the other issue I deal with is- well, have you ever heard of a "texture" issue? I hadn't until I met Boyfriend (BF) who doesn't care for the textures of some foods, though he is willing to try anything and is getting much better. I love this guacamole because it is simple and it satisfies both of us.

Got chunks? I do. Or maybe I shouldn't call them chunks just in case BF is reading. Instead I will call them delicious morsels of avocado combined with just the right amount of onion, jalapeno, tomato, a tiny bit of cilantro and a splash of lime juice. Nothing can compare to homemade guacamole and nothing comes close to this recipe. This is perfect for summertime and is especially delicious with an ice cold margarita.

Speaking of margaritas...

Perfect For Summer Guacamole:

2 Tbs. white onion (finely chopped)

1 Tbs. cilantro (finely chopped)

1 Tbs. jalapeno (finely chopped), plus more if you like it spicier

3 Tbs. tomato (diced)

3 avocados (ripe, but not too squishy)

1 lime

Kosher salt to taste

If you have a mortar and pestle or a "molcajete"(one made out of volcanic rock) then, first of all, I am very jealous but this will really help to bring out all of the flavors in the ingredients.

In a large bowl (or molcajete) mix together white onion, cilantro and jalapeno. Cut lengthwise in a full circle around the avocados and remove the pits. Then make several cuts in each half lengthwise and widthwise so that it looks like a checkerboard. I like my guacamole chunky so I scoop the avocado out of 3 halves with a spoon, mix with the onion, jalapeno and cilantro and then mash the avocado. Then scoop out the remaining 3 halves of avocado, add the tomatoes, a pinch of salt and the juice of a lime and lightly toss it all together. It is excellent served with fresh corn chips.

Orange French Crullers

2010-05-20T21:13:00.003-04:00

Here a riddle: Whats deep fried and not delicious? Answer: Trick question, nothing. EVERYTHING tastes better covered in batter and dropped in a giant vat of hot oil. So it goes without saying that fried dough is absolutely delicious.

Crullers can best be described as a slight cross between a funnel cake and doughnut. They aren't as sweet as a doughnut and lighter than a funnel cake. Then, I took it a step further and added fresh orange juice and zest into the batter. Once golden and fried, a light orange glaze was drizzled over the crullers.

My finished products were bite-sized and more free-forming than the traditional pastry. Most cruller recipes advise the baker to pipe the dough on a heavy sheet of parchment then drop the form into the oil. For whatever reason, or I should say "in my usual baking fashion", the dough was being stubborn and chose to tightly adhere to the parchment. Needless to say, I soon chose to pipe circles of dough directly into the oil. The end product was unique and still delicious. The orange just added an extra layer of yummyness.

Word of Advise: crullers should be eaten as soon as possible, otherwise, they get mushy.

Orange Crullers:

Recipe adapted from Allrecipes

4 tablespoons white sugar
1 teaspoon salt
1 teaspoon orange zest
4 tablespoons shortening
1 cup hot water
1 cup all-purpose flour
3 eggs
1 c. confectioners sugar
4 tablespoons fresh squeezed orange juice

Directions

Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water. Bring to a boil. Mix in 1 cup of flour. Cook until thick, stirring constantly. Remove from heat, and cool slightly. Beat in one egg at a time, beating each one in thoroughly before adding another.
Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. Turn paper upside down and let crullers drop into deep, hot fat (375 degrees F - 190 degrees C). Fry until well puffed up and golden brown in color, about 6 to 7 minutes. Drain on unglazed paper. Drizzle with orange glaze
To Make Glaze: Mix 1 c. confectioners sugar with 4 tablespoons orange juice. Add more orange juice till desired thickness is achieved.

Strawberry-Rhubarb Pie

2010-05-17T19:07:00.000-04:00

Another first for Fork1: Rhubarb. Yes, in all of my grits and collar-green making life, I have never made rhubarb. However, in my lonesome state without Mr. F last weekend, I slowly gave in to its usual unappealing nature in the form of a Strawberry-Rhubarb Pie. Rhubarb by itself..um, I'm working up to that. Rhubarb baked with strawberries between 2 layers of flaky pie crust, sure!

I went in search of the red, stalky fruit at my local grocers to be told that they didnt have any because it was seasonal (figure that one out); however, they did carry it year round frozen. So I went home to my pie making attempt to be hit in the face with a heavy mass of warm, stale air. I soon realized that our AC had decided to stop working... in Florida! So let me catch you up: its now 80 degrees in my home and I have decided to make a pie. A baked pie which requires the use of a hot oven. Did I mention I had also decided to make my own pie crusts? These pie crusts also consisted of butter and lard which needed to stay cold in order to be rolled. How grand! No matter, I was determined. I had bought the damn ingredients, this pie was going to be made!

So standing in my sweltering kitchen, melting pie dough with my bare hands, I rolled and refrigerated, rolled and refrigerated till the dough was solid enough to transfer to the pan. The filling was so simple to cut and throw together. And the crown and glory of the entire thing...cornstarch. Don't scratch your head yet, I'll explain. The cornstarch is the perfect ingredient to keep the filling from being runny. The pie can stand on its own! Your impressed, I know.

Let me just say, as far as Strawberry-Rhubarb Pies go, this one is definitely a keeper.

Strawberry-Rhubarb Pie:
Recipe adapted from Food Network

Crust:

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour
3 teaspoons sifted powdered sugar
1/2 cup shortening
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water

Filling:

2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
6 tablespoons cornstarch
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
sugar (to sprinkle on top)

Crust Preparation:

Directions

Using a pastry blender, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, cornstarch, flour, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish a sprinkle of sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Let cool before serving, approx. 2-3 hours.

Pirouettes

2010-05-10T19:11:00.003-04:00

As seen in umpteen previous posts, I have a sweet tooth. I try to balance it out with healthy meals (and I have) but I really enjoy posting the fun stuff... so here's one of them.

Patience is not one of my strong points. You're shocked, I'm sure. You could say, I am more of a instant gratification kind-of-girl. My father says that "the best things come to those that wait" but, honestly, who's he kidding, he's one to talk! He's probably the most impatient man on the planet...SO *deep breaths* I must have inherited it :) These cookies are perfect for my cookie quick fix. Pirouettes are easy, buttery, delicious, versatile, and fun to make!

A total of 5-6 min between baking, molding, and hardening! A Silpat is perfect for these cookies since they need to mold so quickly. And with the use of a wooden spoon handle and a light touch, the soft dough sticks perfectly into a beautiful spiral. And imagine the flavor possibilities or a quick dip in chocolate.

In the end, I served these cookies for a Mother's Day dessert with mango sorbet. And while my brothers are the most stubborn people to please (I make family sound so pleasant), the entire container of pirouettes were gone before I sat down to the table. At least my mom got a cookie... I think.

Pirouettes:

Recipe from Chocolate Gourmand

Preheat oven to 400° F

1 cup butter, room temperature
1 cup sugar
4 egg whites
1 teaspoon vanilla (or desired extract flavor)
1 cup flour

Preheat cookie sheets and prepare dough
Place cookie sheet with silpat cooking mat in oven to preheat. Cream together the butter, sugar, egg whites and vanilla until light and fluffy. Slowly add the flour and mix until just blended. Place about 1/2 cup of the dough into a pyrex measuring cup and heat in microwave for 8 seconds. The goal is to warm it up to the point it will just start to pour. Once the oven is preheated, use a spoon to coax out about a tablespoon of dough into 4 or 5 well spaced spots on the sheet. Lift the sheet and tilt at steep angles to help the dough form a large, flat circle. It's better to err on too thin than thick, just make sure the dough circles don't touch.

Bake cookies and then immediately roll
Bake for 4 to 6 minutes until edges are browned. It's better to be a little too dark than too light since under browned pirouettes are not crunchy and they are very forgiving of over browning. Quickly remove from oven and use a thin spatula to lift one of the cookies over the handle of a wooden spoon. The cookie will be very hot, but you can use your hands for brief touches to start rolling the cookie over the handle of the spoon. Roll the cookies until they are completely cylindrical, pushing down on the cookie when the outer seam is between the handle and the cookie sheet. This last press will help keep the cookie from unrolling. Quickly set the rolled cookie onto a cooling rack and proceed to the remaining cookies on the sheet. Once the cookies are completely cooled, place in airtight container. They will keep for up to 2 weeks at room temperature.