SOUP on a Cold Night to Warm the Heart and Tummy

Corn and Crab Chowder

I just love the creaminess of a good soup and I also love seafood of just about any kind! I am learning through reading other blogs that I have not been trying all the different kinds so I have no idea just how limited or not limited this statement actually is! Skate wing, for example, has never come into my vocabulary until earlier this month. The picture looked intriguing, fun, and scary. I think the hardest part would be finding where to shop for this lovely new culinary experience. Tonight, I think I will stick with the tried and true dungeness crab meat. This took me about 20 minutes to prep and another 35 minutes to cook. I originally found this recipe through the Bon Appetit Magazine a while back and I have made this several times since. Since I rarely make something twice, then this should speak volumes! The weather is cold so soup is wonderful right now. =D

Ingredients:

1 (16-ounce bag) frozen petite white corn (do not thaw), divided

1 c. milk

1 (8-ounce bottle) clam juice

4 T. sliced green onions, divided

2 t. minced peeled, fresh ginger, divided

4 1/2 t. fresh lemon juice, divided

2 T. butter

8 ounces cooked crab meat, flaked

Directions:

Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 Tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.

Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; saute 1 minute. Add crab, 1 Tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.

Makes 4 servings

Tuscan Bread Soup

I adore soups! Fun, healthy, and so *many* varieties! I had a loaf of fresh Ciabatta that was not so fresh anymore and I didn't want to waste it. On top of that, when you took a small whiff, well a wonderful aroma that only good bread gives is what I breathed in. How could I possibly not put this to use besides making it into breadcrumbs for dipping fish fillets or Pork Loin Chops into? So Tuscan Bread Soup came to mind. I used my homemade chicken broth that I froze earlier but a regular store bought chicken broth is just as delicious in this recipe. Big cubes of crusty bread is a must along with baking the bread slices to achieve a healthy golden brown color. Presentation ends up being just as beautiful as the flavor and aroma.

Ingredients:

4 slices crusty Italian bread, 1 1/2 inches thick

4 T. extra-virgin olive oil, plus extra for drizzling

1 Large onion, chopped

6 garlic cloves, minced

6 c. chicken broth

1/2 c. heavy cream

1 t. minced fresh thyme (or 1/2 t. dried)

Salt and Pepper to taste

1/2 c. grated Parmesan cheese

Directions:

Adjust oven rack to middle position and heat oven to 475 degrees. Place bread slices on baking sheet, brush tops with 1 T. oil, and bake until golden brown and crusty, 8 to 10 minutes.

Meanwhile, heat 3 Tablespoons oil in Dutch oven or heavy pot over medium-high heat until shimmering. Add onion and cook until lightly browned, 8 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, cream, and thyme and simmer until onions are softened, about 10 minutes. Season with salt and pepper to taste.

Cut bread into 1-inch chunks and place in soup bowls. Ladle soup over bread, sprinkle with Parmesan, and drizzle with olive oil. Serve. YUM!

January 2008 Daring Baker Challenge

Jen from Canada posted our challenge for January of a beautiful lemon meringue pie. This dessert brings one word to mind: nostalgia, and I would love to thank her for the warm memories that go with making this pie. My father loved lemon meringue pie and my Mom loved chocolate meringue pie. As a child, whenever I wanted to bake something special for my parents, I would make both of these pies, one for each so that neither parent was left out. Of course, Mom and Dad shared with all 4 of us children but the pies were created because I knew how much our parents would enjoy it. Then I grew up and moved from home. Every year after, I would make at least one lemon meringue pie for Dad. This was a four hour drive to get to my parents, then make and bake the pie at their house. Dad always acted so surprised and appreciative! I would like to include in this that my Mom is no slouch as a baker. She can outbake me any day, any time. She just doesn't enjoy baking pies. Anyways, Mom and Dad moved to Yuma, AZ about 3 1/2 years ago and since I live in WA state, there is no more driving to my parents to bake anymore pies. This is terrible. I am crying and typing. They are happy tears and homesick tears, so it is okay. =) When I was making the lemon filling, the phone rang. It was my Mom and Dad was in the background. Laughter and memories were shared over the phone while I scooped lemon filling into the pie crust. Dad wanted me to send him a slice in the mail. . .hhhmmm, this could be a problem.

I have to laugh because I forgot just how fast cornstarch, sugar and water can go from soupy to a thick paste. It happens in a flash, doesn't it? I was just mildly stirring and not paying a lot of attention and then BOOM! I can't hardly stir and I have to get a cup of this thick mixture to the egg yolks. I don't know if anyone else got the pleasure of trying to drop small globs of thickened sweet cornstartch into eggs and pray they don't curdle but that is what happened to me! Everything turned out fine and the filling was smooth, silky and a bright lemony yellow but I did have quite the start.

The pillowy meringue topping is so much fun to try and swirl, lift and make pretty swooping designs on the top. I have to hand it to Jen for all the great ideas at the end for creativity as well. As many times as I have made this in the past, I have never thought to add or emblemish! Silly me! The idea for free form flat tart crusts is amazing to me and I am going to have to try this along with reading over some of the other daring baker's ideas! That is why this group is so addictive! Everyone coming at the same idea from different angles! Phenomenal! =D

Here is Jen's recipe as posted on the Daring Baker's site for all to see and Jen, Thank you =D.

Lemon Meringue Pie

Makes one 10-inch (25 cm) pie

For the Crust:

3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces

2 cups (475 mL) all-purpose flour

1/4 cup (60 mL) granulated sugar

1/4 tsp (1.2 mL) salt

1/3 cup (80 mL) ice water

For the Filling:

2 cups (475 mL) water

1 cup (240 mL) granulated sugar

1/2 cup (120 mL) cornstarch

5 egg yolks, beaten

1/4 cup (60 mL) butter

3/4 cup (180 mL) fresh lemon juice

1 tbsp (15 mL) lemon zest

1 tsp (5 mL) vanilla extract

For the Meringue:

5 egg whites, room temperature

1/2 tsp (2.5 mL) cream of tartar

1/4 tsp (1.2 mL) salt

1/2 tsp (2.5 mL) vanilla extract

3/4 cup (180 mL) granulated sugar

Directions:

To Make the Crust:Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt.Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.

Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1/2 inch (1.2 cm). Flute decoratively. Chill for 30 minutes.

Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

To Make the Filling: Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

To Make the Meringue:Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.
Free-Style Lemon Tartlets(from "Ripe for Dessert" by David Lebovitz)Prepare the recipe as above but complete the following steps:To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.To bake the dough, position rack in oven to the centre of oven and preheat to 350ºF (180ºC). Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 425ºF. Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around. Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks.Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.

Serendipity

Serendipity's Frozen Peanut Butter Hot Chocolate Recipe

I splurged and bought myself the Serendipity Cookbook and this is one of the hot/cold beverages they serve. . .SO MUCH FUN to make AND DRINK! I absolutely love this and anyone that is a peanut butter lover might just absolutely LOVE this too! =D

I used Schokinag Triple Chocolate for the 6 1/2 ounces of mixed chocolate. For anyone that doesn't know, Schokinag is a European Drinking chocolate that you mix with a little warm milk to slowly melt the chocolate pieces before adding the rest of the milk to make a whole cup. This happens to be my all time favorite hot chocolate! The drink is sweet and rich BUT definitely an awesome treat! =D

Ingredients:
6 1/2 ounces milk chocolate, bittersweet chocolate, and semisweet chocolate
3 T. sugar
1 T. unsweetened cocoa powder
1 1/2 cups whole milk, divided
1/2 c. chilled whipping cream
2 T. peanut butter
3 c. ice cubes
chocolate shavings

Directions:
Place 6 1/2 ounces assorted chocolate in medium metal bowl. Set bowl over saucepan of simmering water; stir until melted and smooth. Add sugar and cocoa and stir to blend. Gradually whisk in 1/2 cup milk; whisk until sugar dissolves. Cool mixture to room temperature.
Using electric mixer, beat cream in small bowl until peaks form. Place remaining 1 cup milk, chocolate mixture, peanut butter, and ice in blender. Puree until smooth. Divide between 2 large glasses. Top with whipped cream and sprinkle with chocolate shavings.

Dinner Menu

Dinner Menu:

Breaded Skinless Fish Fillets with Red Pepper Mayonnaise

Red Rice

Steamed Broccoli

I am working on dinner menus again. I try to keep organized and get menus for the week but then I come across a recipe that just jumps out at me. This time I was reading Bon Appetit, the January issue of this year, and there is a recipe for breaded skinless fish fillets (I am using a petrale sole) with red pepper mayonnaise. Thin fillets with a last coating of crustless French bread crumbs. The whole coating tastes light and with the fillets being sauteed quickly, I have a tender, flaky texture with LOTS of flavor without the greasiness of fried fish. I just have to add this fish recipe to my regular dishes. I also love rice but I needed something that added a little extra flavor to go with the medium punch delivered by the Red Pepper Mayonnaise so a nice red rice dish combining fresh tomatoes, onion, chili powder and diced red peppers was going to be my easy side dish. The whole dinner took less then 35 minutes to cook and I had a healthy meal on the table.

Breaded Skinless Fish Fillets with Red Pepper Mayonnaise

Ingredients:
1 7 to 8-ounce red pepper, cut into 1-inch pieces
1/2 c. mayonnaise
1 T. finely chopped fresh chives
2 t. fresh lemon juice
1/2 t. cayenne pepper
1/2 c. all-purpose flour
1 t. salt
1/2 t. coarsely ground black pepper
1 large egg
2 T. milk
2 1/2 to 3 cups fresh breadcrumbs made from crustless French bread
4 5- to 6-ounce skinless thin fish fillets (such as flounder or petrale sole)
2 T. (or more) butter
2 T. (or more) olive oil

Directions:
Using on/off turns, chop bell pepper in processor until juices form. Transfer to small sieve set over bowl; let drain 10 minutes. Mix next 4 ingredients in small bowl. Stir in 1/2 cup bell pepper. Season mayonnaise with salt and pepper.

Do Ahead: Can be made 1 day ahead. Cover and chill.

Mix flour and next 2 ingredients in pie dish. Whisk egg and milk in another dish. Place breadcrumbs in third dish. Sprinkle fillets with salt and pepper. Coat each side with flour, then egg mixture, then breadcrumbs, covering completely.

Melt 2 Tablespoons butter with 2 Tablespoons oil in heavy large skillet over medium-high heat. Working in batches if necessary, add fish to skillet. Saute until just opaque in center and crust is golden brown, adding more butter and oil as needed, about 4 minutes per side. Serve fillets with red pepper mayonnaise.

Red Rice

Ingredients:
1 c. uncooked rice, not instant
2 T. peanut oil (I usually use grape seed oil)
2 cloves garlic, minced
1 medium onion, chopped
2 ripe tomatoes, chopped
1 8-ounce can tomato sauce
1 c. chicken broth
1 T. chili powder
salt to taste
Diced red or green pepper if desired

Directions:
Heat oil in a heavy skillet over medium-high heat. Add rice and stir. Heat until rice is just golden brown. Add garlic and onion and saute until onion just begins to brown.

Add tomato, tomato sauce, chicken broth, chili powder, and salt. Also add diced peppers if using.

Lower the heat and cover.

Simmer 25 minutes or until all the liquid is absorbed. Remove from heat and allow to sit covered for 5 minutes.

Fluff with a fork and serve.

Grass Fed Beef in Pomegranate Sauce

Snow on the ground means time for delicious beef in pomegranate sauce.

Have I got a slow cooker recipe to soothe winter weary spirits. Why? The mesa is clouded in white this morning- again. We woke to a fresh dusting of snow. I'm posting on a laptop in bed, snug beneath a Pendleton blanket, hoping Steve lights a fire in the kiva soon.

Although consensus is that New Mexico is drop dead gorgeous in the snow, I am so not a winter person. By mid January I am bored with fussing with boots and itchy sweaters and jackets. The tedious layering. (I never choose the right winter coat, so I gave up- I haven't owned one in two years- and besides, who knew you needed a winter coat in New Mexico?) And then there is the loopy ritual of locating gloves that migrate to the oddest hiding places- inside boots or under folded pillow cases. If it isn't obvious to you, Perceptive Reader, I am more than ready for spring. Until she arrives, I remain a big fan of winter comfort food.

Last night I tossed together an intuitive combination of pomegranate juice and balsamic vinegar sweetened with pure maple syrup. Odd, you think? Just taste this.

And by the way, my recipe is featured in the fab new cookbook:  Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

Slow Cooker Grass Fed Beef in Pomegranate Sauce Recipe

You can slow cook this in a slow cooker like we did or slow simmer it, covered, on the stove top. It's an easy sauce- no fuss. And huge on flavor. Big, bold lip-smacking flavor. I could regale you with factoids about how good pomegranate juice is for you- with all those nifty antioxidants and all- but you know what? It's just tastes so crazy good. Try it.

1 1/2 to 2 pounds grass fed beef or buffalo roast or steak, fat trimmed if necessary
Sea salt
Light olive oil, as needed
1 onion, sliced
4-5 cloves garlic, chopped
1 cup unsweetened pomegranate juice
1 14-oz can Muir Glen fire roasted crushed tomatoes
1/4 cup balsamic vinegar- omit for yeast-free
1/8 cup pure maple syrup- or use agave to keep it lower glycemic
1/2 cup fresh cranberries or golden raisins
1 teaspoon dried French herb mix or Bouquet Garni
A small pinch of cinnamon

I slow-cooked my recipe in a slow cooker because that's what works for me here at high altitude. You can follow suit and Crock Pot your little heart out. Or do it old-school style, in a heavy Dutch oven or soup pot.

Salt the beef on all sides. Wait a few minutes. Kiss the cook. Get your slow cooker situated and turned on to High.

Heat a heavy pot over medium-high heat. Brown the beef on all sides to sear in the flavor, using long tongs to turn the pieces. This doesn't take but maybe five minutes, or so. Remove the beef and set aside.

Add a small dash of olive oil to the crock. Add in sliced onion and garlic. Stir to coat with the olive oil. Place the beef on top.

Pour in the pomegranate juice, crushed tomatoes, balsamic vinegar and maple syrup. Stir to combine. Add the cranberries or raisins, dried herbs, a pinch of cinnamon, sea salt and ground pepper.

Stir a little bit to co-mingle ingredients.

Cover and let the magic happen- about 4 to 5 hours.

Taste test the sauce for seasoning adjustments. My intuitive combo was the perfect balance of tart and savory with a hint of sweetness.

We served ours with a generous mound of whipped mashed potatoes. Heaven. Seriously.

Serves 4.

Printer-friendly recipe

Happy Birthday, baby!

Time flies! This picture was taken 7 years ago (when I first started getting into cookie decorating). My baby is 9 today. He doesn't want cookies anymore; he wants cheesecake. :) That's OK. Happy Birthday, sweetie!

Family Favorite Soup

Thick and creamy with chunks of Potato and all the Toppings of a Baked Potato!The soup is simple yet has all the flavors of a fully topped baked potato. The soup is put together in half the time that it would take to actually bake a potato in the oven and you get to use a spoon so the title of this lovely family favorite. . .named by my Mom. . .is:

Loaded Baked Potato Soup

The potato skins are fried in bacon fat to give the soup an overall baked potato flavor. Also, there is plenty of smoky bacon, cheese, and sour cream with a touch of scallions. If you heat leftover soup back up, just remember to gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil because the sour cream in the soup will seperate.

Ingredients:

8 ounces bacon, chopped
3 pounds russet potatoes, scrubbed
1 large onion, chopped
2 garlic cloves, minced
2 T. all-purpose flour
4 c. low-sodium chicken broth
1 c. heavy cream
1/4 t. dried thyme
2 c. shredded sharp cheese, plus additional for garnish
1 c. sour cream, plus additional for garnish
Pepper
3 scallions, sliced thin


Directions:
Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. While bacon is cooking, use vegetable peeler to remove wide strips of potato peel; reserve peels, Cut peeled potatoes into 3/4-inch pieces. Using slotted spoon, transfer bacon to plate lined with paper towels. Add reserved potato skins to bacon fat in pot and cook until crisp, about 8 minutes. Using slotted spoon, transfer potato skins to plate with bacon.

Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes.
Transfer 2 cups cooked potatoes to bowl. Puree remaining soup in batches in blender until smooth. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream, Return reserved potatoes to pot and season soup with pepper. Ladle soup into bowls, garnish with bacon, fried potato skins, scallions, and sour cream.

REHEATING LEFTOVERS: To reheat leftover portions of the Loaded Baked Potato Soup, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.

Strawberry Croissant French Toast

Bright and Cheery for Breakfast Making breakfast always feels like a rush. I think that is why I struggle with it so much. People tend to sleep in on the weekends and I never know when to start because no one wants to eat when their tummy isn't awake yet, so timing usually goes out the window and I always feel that I am making brunch instead of lunch.

I am in the mood for strawberries, mainly because the sun is out and yet it is chilly. Fred Meyers had strawberries but the berries are only half ripe. Meaning, the top 1/4 of the strawberry is white and the rest is red. I was reluctant to buy them but I am so hungry for something that reminds me of spring or early summer so I caved. A bright and cheerful breakfast is so worth it and I am happy to say that the strawberries did have a nice flavor so buying them was worth it.

Ingredients:

• 4 eggs
• 1 c. heavy cream
• 1 T. vanilla extract
• 1 T. ground cinnamon
• 1 t. ground nutmeg
• 2 c. fresh strawberries, leave some to make strawberry fans with
• 1 8 ounce box of cream cheese
• 2 T. butter
• 1/2 lemon, juiced
• 2 T. sugar granulated
• 2 T. powdered sugar
• 4 croissants, sliced in half, lengthwise

Directions:

• Rinse off strawberries and take off stem top. Slice the strawberries up and place in a bowl with 2 Tablespoons of granulated sugar and lemon juice. Stir to combine and then remove about 3 T. of strawberries for on top of croissants. The rest of the strawberries you will want to mash slightly. The juice at the bottom of the bowl will be drizzled over the top of the croissant at the end.
• Warm skillet on medium heat and melt 2 Tablespoons of butter.
• Dipping mixture: Mix together eggs, cream, vanilla, nutmeg, and cinnamon. Dip the croissant halves into the mix to coat on both sides and place in the skillet flat side down first. Brown on each side and then remove from the skillet. Spread one half of croissant with cream cheese and top with about 3 Tablespoons of mashed strawberries. Set top half of croissant on filling. Drizzle strawberry sauce over croissant and sprinkle with powdered sugar. Set strawberry fan and serve.

Gluten-Free Banana Cookies

Gluten-free and vegan banana cookie recipe.

Two firsts today. I made my first batch (ever!) of banana cookies (and the recipe just so happens to be gluten-free and dairy-free). And I took my first post-fracture outside walk today, bundled up against a chilly wind, walking stick in hand, patient husband at my side.

I use the word patient for a reason. Because Babycakes, walking with me is painted turtle in the shade slow. Careful. Deliberate. No funny business. No waggling or showing off. It ain't necessarily pretty.

But it's vertical.

It's biped (if you don't count the requisite walking stick as an appendage). And these days- in this house- vertical rocks our world. When we circled back to the casita the kitchen smelled like bananas and vanilla. I unwrapped my purple scarf, peeled off my mittens and turned the kettle on. It was time for tea and cookies.

And I had worked up an appetite.

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You Say It's Your Birthday...

Today is my sister's birthday. No, I didn't make cookies for her...we're heading to Ben & Jerry's later for chocolate chip cookie sundaes...oh, yay! :)

These are cookies I made for her "girls' night out" party before she got married. I know...pretty sexy! ;) I used my gingerbread lady and man cookie cutters and had to nip them in at the waist quite a bit.

To make them...

1. Outline basic "outfit"...bra and panties or nightgown using a #2 tip in your choice of color.
2. With another #2 tip, outline body in flesh tone. (AmeriColor Copper/Fleshtone)
3. Thin outfit icing to the consistency of syrup. Cover with a damp cloth and let sit several minutes. Stir gently to pop bubbles that have formed on top. Pour into a squeeze bottle and fill in outfit. Use a toothpick to coax the icing into all corners and to edges.
4. After filling in about 6 to 8 outfit, add dots in thinned icing, if desired.
5. Using the same method as above, thin and flood body in flesh tone.
6. Let dry at least one hour.
7. Using a #1 tip, add details to outfits, such as "dot" straps.
8. Using a #1 tip, add curly hair. (Spectrum Chocolate Brown was used here.) For an example of straight hair, click here.
9. Again, using a #1 tip, pipe a heart-shaped mouth in red. (Spectrum Super Red)

Happy Birthday, Molly!

Blueberry Buckle with Cream Cheese Whipped Cream

Fred Meyers had blueberries on sale in the middle of January and this is one of my favorite coffeecakes to make. The buckle weighs a ton because of all 4 cups of fresh blueberries. The streusel is a perfect addition for added sweetness and brown sugar flavor and the cream cheese whipped cream is not overly sweet but adds another great creamy texture and flavor that pulls everything together and makes the breakfast coffeecake a WoW! dish. I was running around the house this morning trying to figure out where I thought I put the recipe for safe keeping. It was horrible! I hate that I do that. . .you know, think that you'll never forget where you put something, only to forget 2 days later. I am now putting this recipe into the computer so that I will always have it at my fingertips. . .except that this blog does not keep titles next to dates, so I'll have to figure out how I am going to remember that today I posted this recipe. This sounds so silly but I have so many recipes cataloged to try now, try later, for such-and-such holiday or event, for entertaining, for my daughter because it is basic, etc. Tried and True has a file already but the file is loaded. I have a 3-ring binder that is full so I put the recipe inside of, what was then, my favorite cookbook. My tastes have changed I guess. So here is my super moist and yummy blueberry buckle:

Streusel:
1/2 c. all-purpose flour
1/2 c. packed light brown sugar
2 T. granulated sugar
1/4 t. ground cinnamon
Pinch table salt
4 T. unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool
Cake:
1 1/2 c. all-purpose flour
1 1/2 t. Baking Powder
10 T. unsalted butter (1 1/4 sticks), softened but still cool
2/3 c. granulated sugar
1/2 t. table salt
1/2 t. grated lemon zest
1 1/2 t. vanilla extract
2 large eggs, room temperature
4 c. fresh blueberries
Cream Cheese Whipped Cream:
4 ounces cream cheese, room temperature
1/3 c. confectioners' sugar
pinch table salt
1/2 t. vanilla extract
1 c. heavy cream

Directions:

1. For streusel: In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl and set aside.

2. For the cake: Adjust oven rack to lower-middle position; heat oven to 350 degrees F. Spray 9-inch round cake pan with 2-inch sides with nonstick cooking spray, line bottom with parchment or waxed paper round, and spray round; dust pan with flour and knockout excess.

3. Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl. Beat in vanilla until combined, about 30 seconds. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick. Using rubber spatula, gently fold in blueberries until evenly distributed.

4. Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface. Squeeze handful of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).

5. Run paring knife around sides of cake to loosen, Place upside-down plate (do not use plate or platter on which you plan to serve the cake) on top of cake pan; invert cake to remove from pan, lift off cake pan, then peel off and discard parchment. Re-invert cake onto serving platter. Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve with Cream Cheese Whipped Cream with directions stated below. . .

DIRECTIONS FOR CREAM CHEESE WHIPPED CREAM:
In bowl of standing mixer fitted with whisk attachment, whisk cream cheese, confectioners' sugar, and salt at medium-high speed until light and fluffy, 1-2 minutes, scraping down bowl with rubber spatula as needed. Add vanilla and beat at medium speed until combined, about 30 seconds; scrape down bowl. With machine running at low speed, add heavy cream in slow steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds soft peaks when whisk is lifted, another 1-2 minutes, scraping down bowl as needed. Serve with blueberry buckle.

Flourless Chocolate Hazelnut Cake

Dense and dark, bittersweet chocolate. Small wedges of this decadent cake go a long ways and the whipped cream mixed with Frangelico liqueur is a perfect accompaniment for the dessert. The chocolaty cake is easy to make and the key to success is patience. Baking time is 1 1/2 hours and refrigeration time is a minimum of 3 hours. If I am going to host a dinner party and serve this dessert, then the timing is perfect because the cake can be made ahead of time. If I am in a rush for some serious chocolate mood adjustment. . .I need to move on to a different quick fix remedy! I would say that a group of 12 people could easily be fed this cake because it is soooo rich.
Flourless Chocolate Hazelnut Cake
Ingredients:

12 ounces 60% cacao bittersweet chocolate, chopped
3/4 c. (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 c. (packed) golden brown sugar
1/2 c. Frangelico or other hazelnut liqueur, divided
1 c. finely ground hazelnuts (ground in processor; about 5 ounces)
1 t. coarse kosher salt
1 c. chilled heavy whipping cream
Chopped toasted hazelnuts

Directions:

Position rack in center of oven and preheat to 350 degrees F. Butter 9-inch diameter spring form pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place spring form pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of spring form pan. Pl;ace in oven and tent spring form pan loosely with foil Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours.
DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.
This recipe came from the 08' Bon Appetit Magazine.

A little Steak, A little Shrimp, A little Fun

Wine reduction may be simple if you are a cook who is learning to be a chef and you have to repeat the process 200 times in a semester. If you are me with hungry people to feed and they don't have so much patience or really want to hear. . ."can you give me a minute, I think I am going to redo this part" without thinking that maybe you now live in a third world because starvation has set in and loud sighing has become the new language of choice, then you may just do the best you can the first time and call it good! I made a wine reduction out of Merlot. Not just any Merlot. This Merlot won a silver medal in 2003. I opened the bottle of wine and let it breath for about an hour. No, I didn't let it breath so that I could cook the stuffings out of it but because I was only using 1 1/2 cups of the wine and the rest was going to be savored with dinner. I think my efforts were going rather smoothly. Steaks cooked and set on a platter with a wedge of Boursin cheese set on top of each steak to melt. First sign of a problem? Cheese is not melting. Pour Merlot into the skillet and mix with steak flavorings in bottom of pan. The idea is to reduce the wine into a sauce consistency. It was suppose to only take about 5 minutes. I did reduce the wine but the sauce was not as thick as I thought it was suppose to get. The addition of butter and herbs really brought everything together but I wish I didn't feel like I had to rush the whole process because people were telling me that they were starving and that I really didn't need to go all out. I should have let everyone else fix peanut butter and jelly sandwiches and took my own Damn time. I don't want to throw a dinner together at night. I get bored and there is no excitement. I like to have something to look forward too when I cook. I don't think I am asking a lot! I mean, I could cook a bag of Top Ramen and throw a bag of frozen veggies in it and call that cooking but then my stove would feel SO offended. I really want to make this again, but this time I will GIVE myself more time to do the recipe. I had all the ingredients pre-measured and waiting their turn but sometimes cooking is about patience and allowing the cooking process to actually work its' magic. Just like custard. If you rush custard, you have custard syrup instead of custard pudding. Letting things come together requires drinking the wine while the dinner cooks. . .so that you are calm and relaxed. All those other voices just seem to fade away. =) Okay, they don't but I feel better now.

RibEye Steaks with Boursin and Merlot Sauce

Ingredients:

1 T. olive oil, divided

3 9 to 10-ounce RibEye Steaks, rimmed (about 1-inch thick)

1/4 of 5.2 ounce package Boursin or other French garlic cheese cut, into 3 wedges

1 1/2 c. Merlot or other fruity red wine

1/4 c. chilled butter, cut into small pieces

2 t. chopped fresh Italian Parsley

2 t. chopped fresh chives plus whole chives for garnish

Directions:

Heat olive oil in heavy skillet over edium-high heat. Sprinkle steaks with salt and pepper. Cook for about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.

Pour off drippings from skillet; add wine to skillet and boil over high heat until reduced to a generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.

Included with dinner was:

Romaine with Viniagrette

Shrimp marinated in Beer and herbs

Baked Potato with sour cream and herbs

Vegetarian Polenta Pie

Layered polenta, veggies and vegan cheese.

An easier savory vegetarian pie than this you won't find. It's a simple fresh recipe that rocks. I made it to celebrate.

We just got back from my three-month post-op check-up. The hip looks good. "I gained ten pounds," I said to my hunky surgeon, Brant, as he was lifting my left leg in the air and poking me in the pelvis.

"So what?" he snorted and turned to Steve. "These tall skinny chicks. Ten pounds."

"I thought you'd be proud of me," I countered. "You know- that whole, You fit the broken hip profile thing you said to me? Female. White. Skinny. Vegetarian. (Celiac!)"

"Yeah, well. I gotta give you shit about something," he said.

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Aren't these adorable?: Cookie Exchange!

I came across these cookies today courtesy of The Incredible Shrinking Whimsigal (by the way, check her blog for a great idea for an egg, english muffin, cream cheese breakfast). Aren't they adorable? I'll be filing these away for New Year 2009. Thank you, Whimsigal, for letting me post them. :)

Fried Egg and Sausage Ciabatta Breakfast Pizzas

I had a LOT of fun making these cut little breakfast pizzas. I found the recipe in the New Bon Appetit magazine and since I am always looking for new ideas on the ol breakfast theme, I thought I would give it a try. Sunny side up eggs were easy to take out of the pan because you let them sit in the pan for a couple of minutes while the pizzas bake. The whole recipe was easy and the end result was fun to eat. I found that picking this contraption up with my fingers was easier to eat then using a knife and fork because Ciabatta bread toasted is a little harder to cut without making a mess out of the egg. Try it and you'll see. I'm terrible in that I love food that I can eat with my fingers. Sushi would be better to me if it were polite to use my fingers because the little molded rice bundles with toppings look perfect for fingers. I don't know if you have guessed by now but chopsticks are still a work in progress! The last time I went to a Japanese restaurant, the room was packed full of people and the group I was with were all seated at a large round table situated in the middle of the restaurant. Food was ordered for me by friends from Japan and, of course, I am all excited and nervous. . .uhmmm, no forks present. Just chopsticks. It's okay, I have the basics down. Food is served and would you believe that it seemed like all the food looked slippery? Yep, first bite I tried to take, the slippery little bugger flew out of my chopsticks and landed several tables away! I didn't know you could feel your face turn each shade of red and for that long! Of course, now everyone is giving me chopstick lessons. . .after they caught their breath from laughing. I have practiced at home since then and I am not overly excited to try these skills anytime soon at another restaurant. Yeesh!

Okay, I am back on track again. Breakfast! I loved this combination because I can change it up for different twists on flavor just like pizza. Being that I absolutely adore cheese, I can see all kinds of different combinations of cheeses being tried on this along with different kinds of meat toppings. I forgot to serve the pizza with hot sauce but then I didn't know any different at the time and loved it!

P.S. . .I cut this recipe in half because there were not 8 people present. Easy to do!

Ingredients:

1 loaf ciabatta bread (about 1 pound)

1 c. chopped green onions

8 T. olive oil, divided

8 ounces sliced hot pepper Monterey Jack Cheese

1 Pound spicy or sweet Italian sausages, casings removed

8 Large eggs

Directions: Preheat oven to 450 degrees F. Cut bread horizontally in half. Place bread halves, cut side up, on sperarate baking sheets. Mix onions and 6 Tablespoons oil in small bowl. Season with salt and pepper. Reserve 2 Tablespoons onion oil and spread remaining onion oil over bread. Top with cheese.

Saute' Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes.

Meanwhile, heat 1 Tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand in skillets while pizzas bake.

Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into 4 pieces. Serve with a little hot sauce.

Golden Potato Soup for the Sensitive Soul

A lovely creamy potato soup- gluten and dairy free.

When I want a recipe for comfort food I reach for potatoes first. And when I need a soup recipe in a hurry, this creamy potato comfort always hits the spot.

Decades ago (yes, decades- how scary is that?) while I was still in art school, living in my boxy white washed one-bedroom off Dupont Circle, I would make potato soup in a blender (no crankin' Cuisinart or snappy immersion wands back then) and serve it chilled in Asian blue and white bowls (Pier One Imports, 99 cents apiece) with a sprinkle of bright green chives. Art student friends would scrape their bowls clean and ask for more. And I would gladly oblige. (They were easily impressed, because they were, well, not exactly starving, but used to living on instant ramen noodles, pizza and beer.)

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Valentine's Day...one month away!

Time to start thinking about this year's cookies....here's a LOVE postage stamp cookie that I love. Why? Number 1, the LOVE stamps are my favorites, and Number 2, they remind me of my Aunt Janice who always send letters with the perfect stamp! :)

To make the cookies:

1. Using a #2 tip, outline square cookies a little inside the border in white icing.
2. Change to a #1 tip and pipe a small, filled, scalloped edge...like a stamp.
3. In red icing, pipe a heart in the middle of the square. (AmeriColor Super Red)
4. Thin red and pink icing to syrup-like consistency and cover with a damp dishtowel. Let sit, stir gently with a rubber spatula to pop air bubbles. (AmeriColor Deep Pink)
5. Pour thinned icing into squeeze bottles and fill in heart in red and pink for background color. Use a toothpick to spread icing.
6. Let dry overnight.
7. With a black food coloring pen, write "Love" and the postage price. :) (AmeriColor Gourmet Writer pens)

Anyone planning to make cookies for Valentine's Day? I'd love to hear your ideas and see your pictures!

Coconut Tart with Passion Fruit Cream

My picture is dark and I am still working on trying to figure out which mode to have the digital camera set at. This is driving me crazy because I keep trying different ones and then I forget which one I did and did not use. If I would just stick to one and take pictures, download the grumble, grumble, snort, pictures, run back upstairs and take some more pictures with a different setting and do the same process again. . .only with louder grumbling, until I can figure out which is the best setting. . .then I just may get excited about taking pictures! Right now, frustration. . .that is it in a nutshell. Some of my pictures turn out great. . .a very *few* of them and when they do I get all excited, till I once again remember that I have NO IDEA what setting I was on at the time. . .because, of course, I changed the setting.

This is my first tart ever. I was so excited! I was afraid of making it because everyone around me doesn't like coconut and there is just NO WAY I am going to eat a whole tart. I wanted to make this recipe for so long that I just jumped in and did it. The funny thing is that I had an accounting exam today and I completely stressed myself out! I feel like a basket case as we type and I have to still get up at 4:30 in the morning for work. Well, this whole recipe was such a pick-me-up. I have never tried passion fruit before so that was a new experience too. Here is a picture just in case there is someone else out there that has not seen one on the outside or inside either. =D I strained the seeds from the pulp to make a nice puree and the aroma was almost citrus and floral. I absolutely LOVED it and I can't wait to try this again. My downfall to making this recipe was the fact that I used regular sweetened coconut because I did not have any unsweetened, medium shredded coconut on hand. This tart had a flakey and butter tasting crust that was phenomenal and the filling had just the right touch of lime juice and peel to go with the coconut cream and the shredded coconut. Oh, of course, there is the addition of rich cream and eggs. What I appreciated was the fact that even though I used sweetened, shredded coconut, the tart still wasn't overly sweet. I fell in love with the flavor on the first bite and everyone that tried it agreed. . . and I am the only coconut appreciater!

Ingredients:

Crust:

1 1/2 c. all-purpose flour

1/3 c. sugar

1/4 t. salt

1/2 c. (1 stick) chilled, unsalted butter, cut into 1/2-inch cubes

3 large egg yolks (My blog is double-spacing at this time and I have no idea why, sorry)

Filling:

1/3 c. sugar

1 large egg

1 large egg yolk

1/2 t. grated lime peel

2/3 c. whipping cream

1/2 c. canned sweetened cream of coconut (such as CoCo Lopez-Available in the liquor section of most supermarkets)

3 T. fresh lime juice

1 1/4 c. unsweetened medium shredded coconut

Passion Fruit Cream

3/4 c. chilled whipping cream

1/2 c. sugar

1/3 c. sour cream

5 T. passion fruit pulp without seeds, unless you enjoy the seeds. . .then you can leave them in =D (If seeds are left in then 5 Tablespoons will equal about 8 ripe, fresh passion fruits)

Directions:

Crust: Mix first 3 ingredients in processor. Add butter; using on/off turns, process until coarse meal forms, Add egg yolks; process until moist clumps form. Gather dough into ball. Press onto bottom and up sides of 9-inch diameter tart pan with removable bottom. Chill 1 hour.

Do Ahead: Can be made 1 day ahead. Cover and keep refrigerated.

Preheat oven to 400 degrees F. Bake crust until golden brown, about 15 minutes. Cool completely.

Filing: Preheat oven to 325 degrees F. Whisk first 4 ingredients in large bowl 1 minute. Stir in whipping cream, cream of coconut, and lime juice, then shredded coconut. Transfer to prepared crust. Bake until set in center and top is golden, about 40 to 45 minutes. Cool completely.

Do Ahead: Can be made 8 hours ahead. Let stand at room temperature.

Passion Fruit Cream: Whisk cream, sugar, and sour cream in medium bowl until thickened. Add passion fruit pulp without seeds, unless you like the crunchie little seeds. Whisk until peaks form.

Cut tart into wedges. Serve with dollop of passion fruit cream.

Very Good and this recipe came from Petit Piton in Soufriere in St. Lucia.

Almost Apple Pie a la Mode

I am suppose to be doing homework for my accounting finals for this weekend and I keep finding something to sidetrack me. Nothing like a little extra pressure and stress! What is dinner without dessert and a cheater dessert at that. I had a poundcake in the freezer that keeps calling for me to use it. . .so tonight was its lucky night! I made a mock apple pie a la mode with a twist. What's the twist. . .aside from the pound cake? I used pecan ice cream and caramel sauce. I just bought a jar of caramel sauce at a gourmet store that was made here in WA. I just couldn't resist and I am supporting small businesses close to home. That is what I am telling myself and I am sticking to it! Here is what I did:

Ingredients:
Warm apple compote:
4 T. unsalted butter
1/4 c. firmly packed light brown sugar
3 Granny Smith apples, peeled, cored and sliced

Assembly:
1 loaf plain pound cake, sliced 1 1/2-inch thick and slightly toasted (I used the broiler to toast both sides)
1 pint of Pecan Ice Cream
1 14 1/2 ounce jar of prepared caramel sauce, warmed. . .you won't need the whole jar

Directions:
Make Compote:
In a large skillet, over medium-high heat, heat butter with sugar until butter is melted. Add apple slices and saute until lightly browned and caramelized, about 10 minutes. (Apples should be soft but not mushy.)

Assemble Dessert:
Place a slice of pound cake on a dessert plate and spoon over a generous helping of apples with cooking liquid. Top with a scoop of pecan ice cream. Drizzle with warmed caramel sauce.
NOTE: You can also try vanilla ice cream with warmed chocolate sauce. This would be really GOOD too! =D

Black Bean Soup with Chorizo and Chicken

I am in such a soup mood today. Ashley, my daughter, is staying the night at her friend's house so it is safe for me to make this. Nothing like a finicky eating teenage daughter to look at you like you have lost your marbles because the food "just isn't normal". Long sigh. I have no idea where this child's taste buds came from but sometimes there are terrible thoughts of her making dinner for the family for a week but then we would be having corn dogs or macaroni and cheese every night. When we go to other family's homes, she eats everything in front of her and never whinces once. Not once! Always polite and tells the host it is delicious. Later, of course, I get the full story of what she didn't like or her wanting to know what the heck she just ate. . .which cracks me up every time. I pulled a fast one on her one night and told her she was eating chicken, when in fact she was eating rabbit. You see, when I was growing up, my family did not have much but it felt like we had the whole world because my parents had a huge vegetable garden, we raised rabbits and chickens for food and Mom baked all our bread. We also lived near the Pacific Ocean so we dug razor clams, pryed mussels off of rocks, ate fresh fish and crab. . .the good old days. Mom and I used to also go mushroom picking. My fondest memory is making homemade taffy with Mom. I was probably about 7 years old but I remember Mom spreading butter on my hands and the taffy being really warm and pulling, and pulling, and pulling. Yep. I had a blast!
Back to today. I cheated. I wanted to make this soup with the Chorizo but I STILL have sausages left that are roasted pepper with five cheese chicken sausage. I made the mistake of going to Costco. . .and of course they only sell things in humongous sizes, so what was suppose to be for Calzones earlier seems to be multiplying at a rapid rate in my refrigerator. I swore I only had a few left before I made the soup tonight. I STILL have a few left. Ugh! Either way, this soup is delicious. The broth is thin, but then it is suppose to be and the flavors are really nice together. I enjoy a lot of vegetables in my soups, so this soup was perfect. The sausage flavor didn't overpower the chicken and the black beans. This soup recipe came from the Siena restaurant in Cape Cod, MA.

Black Bean Soup with Chorizo and Chicken

Ingredients:

2 T. olive oil

1 pound fresh chorizo or other spicy sausage, casings removed

2 c. chopped peeled carrots

1 1/2 c. chopped onion

1 1/2 c. chopped celery

2 bay leaves

6 garlic cloves, chopped

2 T. chopped fresh thyme

5 c. (or more) low-salt chicken broth

3 15-ounce cans black beans, drained and rinsed

1 pound skinless, boneless chicken breast halves, cut into 3/4-inch cubes

Directions:

Heat oil in heavy large pot over medium-high heat. Add chorizo and next 4 ingredients. Saute' until sausage is cooked through, breaking up sausage with back of spoon, about 10 minutes. Add garlic and thyme; saute' 2 minutes. Add 5 cups broth; bring to boil, reduce heat to medium, and simmer 20 minutes. Add beans and chicken; simmer until chicken is just cooked through, about 10 minutes, adding more broth if desired. Discard bay leaves. Season with salt and pepper.