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Yearly Archives: 2010

Breakfast for Dinner – Chocolate Chip Bacon Pancakes

Posted on June 11, 2010 by amydeline

They say that breakfast is the most important meal. I say that it’s also the yummiest. Given the choice, I’d eat breakfast all day long every day. I could just kiss the genius who invented brunch, giving the world a valid excuse for eating breakfast at lunchtime (and drinking champagne along with it). And, some times it just feels right to have breakfast for dinner. As kids, some of our favorite nights were the ones when our mom cooked up Chocolate Chip Coconut Pancakes for dinner. We seriously felt like we’d hit the dinner jackpot.

Over here, we find plenty of excuses to host Sunday brunch, be we don’t have dinner for breakfast nearly as often as I’d like. (My hubby’s just not as enthusiastic about it as I am.) But, tonight, there’s a frozen pizza in the freezer for Mr. Anti-breakfast-for-dinner and I’m making Chocolate Chip Bacon Pancakes for myself and the kids! (Sorry, hubby.) And, yes, I said Chocolate Chip Bacon Pancakes. It’s like eating a chocolate covered pretzel, only meatier. Clearly, this isn’t the kind of dinner you’d make often, but it’s a fun treat every once in a while. Tonight feels like that kind of night.

The following recipe is a basic buttermilk pancake recipe.  You can substitute the chocolate and bacon with just about anything that strikes your fancy. So, if the idea of chocolate and bacon, married in perfect pancake harmony, doesn’t float your boat, try cherries with a bit of vanilla, or bananas and pecans, or blueberries.

Chocolate Chip Bacon Pancakes

Buttermilk Pancakes with Chocolate Chips and Bacon

Ingredients

  • 2 cups of Flour
  • 2 cups of Buttermilk
  • 2 eggs, lightly beaten
  • 2 Tbsp Sugar
  • 2 Tbps of Butter, melted
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Semi-sweet Chocolate Chips
  • 1/2 cup Bacon, cooked until crisp and crumbled

Directions

In a bowl, combine the buttermilk with the melted butter and beaten eggs. Slowly blend in the dry ingredients and stir until large lumps disappear. Stir in bacon and chocolate chips (or your filling of choice). Preheat a skillet or griddle over medium heat. Grease with a little butter. Pour about 1/4 cup of batter per pancake and cook until small bubbles start to appear on the top and the edges are cooked. Flip and cook for a couple more minutes, until cooked through. **As you complete each batch, you can place the pancakes in a 200 degrees oven, to keep warm until all the batter has been cooked.

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Chicken Salad Sandwich – Waldorf Style

Posted on June 11, 2010 by amydeline

I’ve got something quick, easy, and incredibly satisfying for you today. A chicken salad twist on a classic Waldorf Salad…tender chicken, chunks of crisp celery, juicy grapes, sweet bits of apple, and crunchy walnuts blended together with a little mayo and a touch of mustard. It’s like a party in your mouth!

Waldorf Chicken Salad

Ingredients

  • 1 pound of chicken tenderloins (or chicken breasts)
  • 1 cup Red Seedless Grapes, halved or quartered
  • 1/2 cup Celery, sliced thin
  • 1/2 cup Walnuts, chopped
  • 1/2 cup Dried Apple, chopped
  • 1/3 cup Mayonnaise
  • 1/8 cup Mustard
  • Salt and Pepper

Directions

Place chicken tenderloins on a baking sheet. Sprinkle with salt and pepper.  Cook in a 375 degrees oven for about 15-20 minutes, until cooked through. (You can also use chicken breasts for this recipe, but they will probably need to cook longer, depending on size.) Allow chicken to cool. Then, cut or pull the chicken into small pieces.  Combine chicken with the mayo and mustard. Stir to combine. Add walnuts, grapes, apples, and celery. Mix until well combine.  Taste and then add salt and pepper to season.

**Adjust quantities of any ingredient, as desired.

**You can use fresh apples instead of dried apples. Just toss chopped apples in a bit of lemon juice to prevent browning.

Serve on your favorite bread or roll.

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Season to Taste

Posted on June 10, 2010 by amydeline

Salt and pepper. Season to taste.

You see those words in recipe after recipe.  Salt and Pepper. Season to taste.  It almost makes salt and pepper seem like an afterthought. But, here’s the thing…salt and pepper can make or break a meal. Not only does salt impart a flavor of its own, but it also heightens the flavors of the other ingredients.  It’s a flavor magnifier! (Lemon juice does the same thing, by the way.) If a dish tastes bland to you, the solution could be as simple as adding a touch more salt.

But, it’s hard to specify what the “right” amount of salt for any given dish is. It’s a personal taste thing. When I first started my culinary program, I needed to learn the taste of a pleasing amount of salt and pepper.  Time after time, my chef instructors’ main feedback was to add more salt, add more salt, ADD. MORE. SALT. Since then, I’ve gotten a lot better about gauging how much salt to start with. But, I keep a canister of salt next to my stove,  so I can add more, if necessary, to get the seasoning just right before it hits the plate.

I guess what I’m trying to say is, don’t underestimate the importance of salt and pepper. They are powerful weapons of flavor!  Wield those weapons wisely and your taste buds will be most pleased! Most pleased.

This important public service message has been brought to you by the Salt and Pepper advocacy group of Central New York. You’re welcome.

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Farmer’s Market Strawberry-Rhubarb Crisp

Posted on June 10, 2010 by amydeline

Let your three year old hold the reins at the farmer’s market and you’ll end up with an extra handful of strawberries and a big bunch of rhubarb. Though, not exactly the heirloom tomatoes and basil I was planning to purchase, the strawberries and rhubarb are both seasonally and flavorfully perfect.  The kid knows what he’s doing.

Strawberry Rhubarb Crisp with Walnut Streusel Topping

Ingredients

For the Strawberry Rhubarb Mixture:

  • 4 cups of Rhubarb, stalks only, chopped into half-inch pieces
  • 4 cups of Strawberries, halved or quartered
  • 1 cup Sugar
  • 2 Tbsp Cornstarch
  • 2 tsp Cinnamon

For the Streusel:

  • 1 stick of Butter, melted and cooled
  • 1 cup Flour
  • 2/3 cup Light Brown Sugar
  • 1 cup Chopped Walnuts
  • 2 tsp Cinnamon

Directions

For the Strawberry-Rhubarb Mixture – Preheat oven to 375 degrees.  Lightly butter a 9 x 13 baking dish. Combine strawberries, chopped rhubarb, sugar, cornstarch, and cinnamon in a bowl. Pour into the buttered baking dish.

For the Streusel – Combine flour, brown sugar, cinnamon, and chopped walnuts in a bowl. Pour the butter over the mixture.  Stir to combine.  The mixture should be crumbly.

Sprinkle the streusel topping over the strawberry-rhubarb mixture. (I used a 9 inch round baking dish and had a bit of extra streusel, but it should be just the right amount for a 9 x 13 baking dish.) Bake in a 375 degrees oven for 40-45 minutes, until hot and bubbly.

Warm Strawberry-Rhubarb Crisp with Vanilla Ice Cream

Serve with a scoop of vanilla ice cream. Delicious! I wonder what my three year old will come up with next week!

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Linguine with Littleneck Clams and Slow-Roasted Tomatoes

Posted on June 9, 2010 by amydeline

Tonight, I’m serving up a minor variation on my regular Linguine and Clam Sauce.  The basic ingredients are the same; garlic, onion, pepper, white wine and clams. But, today I’m using fresh clams (where I often use canned, chopped clams). I’m also incorporating a little anchovy for added flavor and garnishing with slow-roasted grape tomatoes. If anchovies are a deal-breaker for you, skip them. I’ve made this recipe tons of times without them, but they really do add a nice touch to the dish. They dissolve into the sauce and add a really nice savory flavor. If you decide to omit the anchovies, be sure to season your sauce with a bit of salt.

If you’ve never used fresh clams before, don’t let them intimidate you!  They are as easy to cook as it is to open the canned clams. And, they make a show-stopping presentation. Just follow a few simple rules to ensure safety:

  • Keep the clams refrigerated until ready to use.
  • Thoroughly wash clams in cool water.
  • Carefully examine each clam and discard any cracked or open clams.
  • Discard any clams that don’t open after steaming.
  • Personally, I prefer to purchase most seafood on the day I plan to use it, so it’s as fresh as possible.

And, if fresh clams aren’t available to you (or you’re just not keen on their tough exteriors), then go ahead and use canned clams. You can usually find them near the canned tuna, sardines, and such. They work wonderfully in this recipe!

Linguine with Clams and Slow-Roasted Tomatoes

Ingredients

  • 1 box of Linguine
  • Littleneck Clams (40-50)
  • 1 Tbsp Olive Oil
  • 4 Anchovy Fillets, chopped
  • 3 cloves of Garlic, minced
  • 1 small Onion, finely chopped
  • 1 Green Pepper, finely chopped
  • 3/4 cup White Wine
  • 3/4 cup Clam Juice
  • 1 Tbsp Lemon Juice
  • Crushed Red Pepper
  • Salt (optional)
  • Slow-roasted Tomatoes (recipe follows)
  • Parmesan Cheese

Directions

Rinse clams in cold water.  Examine and discard any open or cracked clams. Bring a large pot of water to a boil and cook linguine until al dente. Heat olive oil in another large pot. Add anchovies and onion. Stir until anchovies dissolve and the onion begins to soften. Add garlic and green pepper. Cook for about a minute. Add white wine, clam juice, and lemon juice. Bring to a boil. Then, lower the heat to medium and simmer for 2-3 minutes. Carefully, add the clean clams to the pot and cover. Continue to cook for about 10 minutes, until the clams have opened. Remove and discard any clams which do not open. Season with crushed red pepper and additional salt, if desired. Serve the clams and sauce over the cooked linguine.  Garnish with slow-roasted tomatoes. Sprinkle with parmesan cheese. (Serves 4)

For the Tomatoes:

Cut grape tomatoes in half, lengthwise. Toss in a little olive oil, salt, and pepper. Arrange on a baking sheet, cut side up. Cook in a 250 degrees oven for about 90 minutes until deep red and reduced in size. If you’re short on time, you can increase the heat and shorten the cooking time!

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Amy vs. Baked Alaska – The Showdown

Posted on June 9, 2010 by amydeline

A tumbleweed rolls across my kitchen floor. A strange man sits at the table, whistling ominously on a stout brown jug. I step into the room, spurs glimmering. A pair of wooden saloon doors swing closed behind me with a screech. (Funny…I don’t remember installing those doors.) I tip my hat and glare at my adversary.

**Flashback twenty or so years.** A gawky teenager, dressed in leggings with slouch socks and gleaming white faux-Keds, moves easily about the kitchen. Her side-pony sways with every movement. A well worn Better Homes and Gardens Dessert cookbook, circa 1973, sits open on the counter. Bolstered with confidence after the roaring success of the previous week’s Lemon Meringue Pie, she is busy preparing Baked Alaska, never pausing for a moment to consider what lie ahead.

My adversary stands before me, dressed in gleaming white. It snickers, taunting me. I stick my tongue out and make a sour face. My weapon is drawn.

Cyndi Lauder blares in the background as the eager teen approaches the open oven, her fluffy, white creation in hand. She pops it in the oven and dances awkwardly about the kitchen for a few minutes.  The timer beeps. She bounces over to the oven, opens the door, and shrieks. Her siblings come running into the kitchen.

I belt out my battle cry and approach the snickering adversary. I take it in my hands and approach the piping hot oven. Not this time!  Not this time! I place it in the oven and close the door.

The teen and her siblings stare in horror at the tray of melted ice cream. It looks nothing like the picture in the cookbook. A single tear falls from the teen’s hazel eyes.

After five eternal minutes, I open the oven and…

My Baked Alaska

Dark Chocolate Raspberry Baked Alaska

Here’s how it’s done…

The Cake

You can use just about any flavor or type of cake for the base of the Baked Alaska. A giant cookie or brownie base would probably work nicely too!  I went searching for a dark chocolate cake recipe for my Baked Alaska. I landed upon a truly fantastic recipe from Hershey’s for Deep Dark Chocolate Cake.  This is probably the best chocolate cake I’ve ever tasted. I will definitely be using this cake recipe for future birthday cakes! I made one 9 inch round cake for my base and several cupcakes for the kids to make their own mini Baked Alaskas.

Mise en place - Everything in its place

Hershey's Deep Dark Chocolate Cake

Chocolatey Cake and Cupcakes

The Ice Cream

You can use any flavor(s) of ice cream in your Baked Alaska.  To prepare the ice cream, spray the inside of a bowl with Pam or lightly coat with vegetable oil. Then, line the bowl with plastic wrap.  This step will make it easier to remove the ice cream dome. Allow the ice cream to soften slightly.  Then, spread the ice cream in an even layer on the bottom of the bowl, being certain to fill all gaps.  Place the bowl in the freezer until the ice cream has refrozen. If using more than one flavor, freeze each layer before adding the next flavor. I layered dark chocolate ice cream with fresh raspberries, raspberry sorbet, and milk chocolate ice cream.

Raspberry Sorbet Layer

Waiting for the ice cream

The Meringue

Meringue is a mixture of egg whites and sugar, beaten until thick and glossy. Cream of tartar is frequently added as a stabilizer, but is not absolutely necessary. Egg whites should be beaten to soft peaks before incorporating the sugar.

A few tips for a successful meringue:

  • Bowl and whisk should be pristinely clean as even the slightest bit of residual fat can prevent the whites from developing.
  • Stainless steel, glass, or ceramic bowls will all work well.
  • Make sure that no trace of yolk enters the mix. Crack each egg into a ramekin or small bowl first, so if a yolk breaks, you won’t waste the whole batch.
  • Allow the egg whites to come to room temperature before beating.
  • Before beating, add 1/8 tsp of Cream of Tartar per egg white to help stabilize the whipped whites.
  • Beat the egg whites until soft peaks begin to form.
  • Use about (but no less than) 2 Tbsp of sugar per egg white.
  • If possible, use superfine sugar as it will dissolve more easily into the egg whites.
  • Gradually add sugar a spoonful at a time, until stiff peaks form. Stiff peaks will hold their shape. The meringue should be smooth and glossy.

Soft Peaks

Stiff Peaks

** I used 8 whites, 1 tsp cream of tartar, and 16 Tbsp sugar, which made enough meringue to thoroughly cover my large Baked Alaska and two of the kids’ Baked Alaska cupcakes.

The Assembly

Once the cake is baked and the ice cream is thoroughly frozen, carefully turn the bowl over and lower the ice cream dome on top of the cake. I scooped out a shallow bed for the ice cream dome to sit in, in the hopes that it would provide a better insulating seal for the meringue. This step may not be necessary, but it worked! Once the ice cream cake is assembled, allow it to freeze until very firm. I left mine in the freezer overnight. Once frozen, preheat the oven to 450 degrees.  Prepare the meringue.  Working quickly, coat the ice cream and the cake thoroughly in meringue, being careful to spread the meringue to every edge. You can use a knife or the back of a spoon to create decorative designs in your meringue.

Cake with a shallow bed for the ice cream

Cake with Ice Cream

The Final Baking

Bake on the lower rack of a 450 degree oven for 5-6 minutes until the exterior begins to brown.

Serve immediately or freeze until ready to serve. It holds well in the freezer.

Dark Chocolate Raspberry Baked Alaska with Raspberry Coulis

A few other notes and tips…

  • Make sure your meringue thoroughly coats the ice cream and cake.  This is the most important part (and probably the aspect which caused my failure so many years ago). The meringue is what insulates the ice cream from the heat.
  • Make your ice cream dome with a smaller diameter than your cake.  Most recipes don’t mention this, but I think it helps to prevent melting.
  • Inspired by this link, shared by a friend, my kids made their own mini Baked Alaskas.  I used extra batter from the cake to make a few cupcakes.  Then, we scooped out the center and filled it with softened Raspberry Sorbet.  They coated their Alaskas with the extra meringue.  Then, I put them in the oven for 5 minutes at 450 degrees.  Worked out great, just make sure you help your kids thoroughly cover the entire cupcake.
  • I served my Baked Alaska with a Raspberry Coulis.  A coulis, (pronounced koo-LEE) is simply a sauce made by pureeing fruit or vegetables and straining.  For my sauce, I pureed a handful of raspberries with a Tbps of sugar. Then, I strained the puree and discarded the seeds.

Don't mess with this cowboy!

So, did anyone else try your own Baked Alaska??  I know at least one of you did and with grand success! Anyone else?  Tell us how it went!

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Posted in Baking, Cakes, Chocolate, Cooking with Kids, Culinary Techniques, Desserts, Food, Fruit, General Rambling and Such, Ice Cream, Recipes and tagged , , , , , , , , , , , , . Bookmark the permalink.

Fresh-squeezed Ginger Lemonade

Posted on June 8, 2010 by amydeline

As I was out for my run last weekend, my route brought me past a garage sale. Not so unusual on a Saturday afternoon. But, the thing which caught my attention was the young girl, sitting at the foot of the driveway, selling lemonade. It brought me back to my childhood, sitting with my sisters by the side of the road, selling our wares. We sold just about anything we could think of…painted rocks, watercolor “art”, baked goods (usually cookies from a tube), and of course, lemonade. My sister assures me that there was minimal interest in our painted rocks and that we forced to lower our prices to meet the demand, which inevitably left us standing at the foot of our yard yelling, Rocks!  Get your free rocks here!! Ok, so maybe the rocks didn’t sell so well, but we did sell a glass or two of lemonade. We made our lemonade fresh from a bulk-size tub of powdered Country Time Lemonade (which, incidentally, does not list lemons amongst its ingredients).  We probably shouldn’t have advertised it as “fresh”. But, people would stop as they drove past and buy our lemonade (and get a free rock). Good people. Good memories. I need to remember to keep a quarter in my shoe when I run, in case I pass another lemonade stand.

So, I’ve had lemonade on my mind. But no more tubs of powdered sugar and ‘Yellow 5 Lake’ coloring  for me. Today, we’re making lemonade, fresh squeezed from a bowl full of lemons.  And, I can’t resist the urge to infuse it with a bit of ginger root. (I’ve got a tiny, little addiction to ginger tea.) This recipe is refreshing and not too sweet.  Perfect for a picnic on a hot day!

Fresh-squeezed Ginger Lemonade

Ingredients

  • 1 cup water
  • 1/2 cup sugar
  • 1 inch piece of ginger root
  • 1 cup of lemon juice (juice of about 8-10 lemons)
  • 5 cups of cold water

Directions

Peel and thinly slice the ginger root. In a small saucepan, combine 1 cup of water with sugar. Stir to dissolve the sugar.  Add the slices of ginger root. Bring to a boil. Simmer for a minute or so. Remove the pan from the heat.  Allow the ginger to steep in the liquid for about an hour.  Strain the mixture. In a pitcher, combine the ginger syrup with the lemon juice and cold water. Refrigerate and enjoy!

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The World’s Greatest Penne ala Vodka

Posted on June 7, 2010 by amydeline

This, dear friends, is your lucky day. I am about to share a recipe for the best Vodka Sauce you’ve ever tasted. Seriously…this stuff is a. maze. ing. This recipe comes from a lovely friend, Erin, who acquired it from her uncle, whose friend, Charlie, came up with it. Follow all that? The first time I had the pleasure of this sauce was during college, when Erin whipped it up to the great delight of everyone in our sorority house. We were all hooked. Our biggest problem after that, was figuring out who was old enough to buy the vodka, so we could make it again.

This is a rich sauce; not exactly what you would call diet-friendly. But, all things in moderation. It’s worth it! Just hold your breath while you pour in the quart of cream and drop in the stick of butter. It’s gonna be a long run for me tonight!

Mise En Place

A little note about Mise En Place – The French phrase, Mise en Place, pronounced MEEZ-on-plahs, roughly translates to “everything in its place”. In the culinary field, this refers to the practice of gathering, preparing, and organizing ingredients prior to beginning the cooking process. I’ve mentioned this all before, but I say it again because I truly believe that mise en place is the #1 thing you can do to make cooking a successful, enjoyable experience. Now, my mise en place isn’t always nicely arranged on a tray.  That just makes a pretty picture.  But, I do prepare my mise en place almost every time I cook. Sometimes I do it just prior to cooking.  Other times, I gather, measure, and prepare things whenever I have a moment over the course of the day. This way, when dinner time rolls around, I’m ready to cook! The practice of preparing your mise en place will save you many headaches and a lot of frustration. It will save you from burning the soup, while you’re searching for a spoon or from overcooking the green beans while you’re chopping the garlic. You’ll be just like those chefs on TV, skillfully whipping up delicious meals with ease.

But, enough about mise en place. Let’s get cooking!

Penne ala Vodka

World’s Greatest Vodka Sauce

Ingredients

  • 1 onion
  • 3 cloves garlic
  • 3 shots vodka
  • 1/4 cup olive oil
  • 1/4 pound prosciutto (optional, but recommended)
  • 1 can whole plum tomatoes
  • 2 small cans tomato paste
  • 1 qt heavy cream (or you can use a combination of light and heavy cream)
  • 1 small bunch of fresh basil, chopped
  • salt and pepper to taste
  • 1 stick butter
  • 1/2 cup parmesan cheese

Directions

  • Chop onion and garlic and cook in olive oil until soft.
  • Add prosciutto and cook for a few minutes.
  • Form mixture into a circle with a hole in the middle, pour vodka in the center of the circle and allow to cook off (about 5 minutes). **Pour vodka into a shot glass or other wide-rimmed container before pouring into the pot.  Never pour alcohol directly from a bottle into a hot pan. It is flammable and there is a chance that flames could find there way into the bottle and cause it to explode.
  • Rinse plum tomatoes under water and rinse out all the seeds. (Seeds make the sauce bitter.)
  • Cut into quarters or eighths and add tomato pieces to mixture.
  • Add cream and tomato paste, stir until combined and hot.
  • Chop approximately 5 basil leaves and add to the sauce. (Save additional basil leaves for garnish.)
  • Add cheese and butter and simmer over low heat for approximately 30 minutes, stirring occasionally to prevent burning.
  • Season with salt and pepper to taste. About 1-2 tsp of each should be good.

Serve over penne pasta. This dish pairs nicely with steamed asparagus or peas.

The sauce will keep for a few days in the refrigerator if you don’t put it on the pasta. (Pasta with the sauce already on it does not reheat well.)

Italian Bread with Roasted Garlic Butter

Remember that garlic we roasted last week?  (Click here for a reminder.) Combine 1 head of roasted garlic with 1 stick of softened butter. Cut a loaf of Italian bread in half lengthwise. Spread the roasted garlic butter on both halves. Put the halves back together.  Wrap the loaf in foil.  Bake in a 350 degrees oven for 20-25 minutes. Cut into slices and serve with the Penne ala Vodka.

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How to Chiffonade Basil – A Photo Guide

Posted on June 7, 2010 by amydeline

Start by stacking your basil leaves.

Roll the basil stack into a "cigar" shape.

Cut the basil.

Voila! Chiffonade!

This method of cutting also works well for mint leaves, spinach, and other leafy herbs.

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Gearing Up

Posted on June 6, 2010 by amydeline

Not too much to say today. Just gearing up for the week. I’ve got some yummy things in store!  For starters, I’m talking about the world’s greatest Penne ala Vodka recipe! I’m also thinking about a chicken salad sandwich, linguini and clam sauce, and a cool glass of fresh-squeezed ginger lemonade. Should be a great week!

Not to mention that I’ll be facing off with the Baked Alaska this week. To be honest, I’m not even sure that I like Baked Alaska. For me, this is all about conquering the beast that ravaged my 13 year old soul. Ok, so maybe I’m over exaggerating a bit. But, I WILL defeat my old foe. That’s right! We’ll see who’s wearing the daddy pants come Wednesday!

Actually, I began my Baked Alaska mission today. I’ll be finishing it tomorrow. But, I don’t want to give too much away until Wednesday’s post.  We’ve got some other people working on their own Baked Alaska creations and I want to give everyone a chance to finish before I post! There’s still time to get in on the fun!  Check out www.epicurious.com or www.foodnetwork.com for some Baked Alaska recipe ideas!

I’ll just leave you with this…

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