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Yearly Archives: 2010

Apple Cinnamon Rangoons

Posted on October 13, 2010 by amydeline

I was seated on a comfortable bar stool set up against a large granite island countertop in the most bright and beautiful kitchen. I was eating a mouthwatering salad of mixed greens, lobster, and avocado, dressed in a fresh vinaigrette. It was course two of a nine course tasting menu. On the other side of the island countertop, dressed in a dalmation print apron, was Chef Patrick O’Connell, busy at the stove, artfully crafting the most perfect dishes. Then it occurred to me. I’m sitting in the kitchen at The Inn at Little Washington and Patrick O’Connell is personally preparing me a nine-course tasting menu. That’s when I realized that I was probably dreaming. But I took another bite of lobster and then proceeded to share a story with my new pal, Patrick, about how the cast of The Hills randomly stopped by my beach house one afternoon to use the bathroom. He laughed and then told me of his encounter with the cast of Jersey Shore. Mind you, I neither have a beach house, nor have I ever even watched The Hills, let alone met the cast. I took another bite of my salad.

Patrick took a piece of foie gras out of the fridge and raised the heat on the skillet. Course three would be foie gras. Fantastic. In the background, I heard an unusual roar and a thump. I turned my attention to a woman who’d entered the kitchen and was standing on the opposite side of the island countertop. Clearly she was an acquaintance of Patrick. She was flipping through the pages of a scrapbook. Feeling right at home, I began flipping through the pages with her; pictures of a grandson. I heard the pop and sizzle of the foie gras hitting the hot pan. And then that strange roar and thump again.

Patrick began preparing my plate, with a perfectly petite mound of baby watercress and a drizzle of a thick, dark sauce. Is that a cherry-balsamic reduction? My mouth was watering. Roar and thump. I opened my eyes. Roar and thump; the sound of the garbage truck passing down my road. I quickly closed my eyes, pressed them tightly together, desperate to return to The Inn at Little Washington. Come on! The foie gras was almost ready! I tried to will myself back into that dream. No such luck. Moments later, a small voice, magnified by the effects of the baby monitor, called to me, Mommy, I’m done with my nap, followed by the sound of small footsteps as he ran to exit his room.

You owe me seven more courses, Patrick O’Connell, starting with that foie gras!

Back to reality… Today’s recipe is the brainchild of three hungry minds. It began with a discussion of an apple cinnamon cream cheese, which my sister enjoys at the bagel shop near her office. Within moments, we’d developed a fully formed idea for a decadent treat, which we named Apple-Cinnamon Rangoons. Think crab rangoons, but take away the crab and throw in some cinnamon apples instead. Pure genius. I’d have made them that very moment if I wasn’t missing the essential cream cheese and too lazy to run down to the grocery store. But I made these little babies yesterday and boy are they spectacular! They’re a tad tedious to assemble, but the result is well-worth the small labor. Make sure you make these when you have a crowd of people around to help you eat them. Or trust me, you will eat them all yourself.

Cinnamon-Apple Rangoons

Ingredients

  • 2 medium Granny Smith Apples, peeled, cored, and diced
  • 1 1/2 Tbsp Butter
  • 1 Tbsp Brown Sugar
  • 1 tsp Cinnamon
  • 2 Tbsp Water
  • 4 ounces Cream Cheese, chilled and cut into cubes (approximately 1/2″ each)
  • 40 Wonton Wrappers*
  • Vegetable oil, for frying
  • 1/8 cup Sugar, for sprinkling
  • 1/4 teaspoon Cinnamon, for sprinkling

*My grocery store carries Wonton Wrappers in the frozen foods section. Some grocery stores carry them near the refrigerated produce. Defrost before using.

Directions

In a skillet, melt the butter over medium heat. Add the diced apples. Stir and cook for a minute or two. Add the brown sugar, cinnamon, and water. Stir until the brown sugar  begins to melt and coat the apples. Cook for a few minutes until the apples are tender, but not mushy. Cool before using.

Set up a work station with the cinnamon apples, cream cheese cubes, defrosted wonton wrappers, a small bowl of water, and a large piece of wax paper.

To Assemble the Rangoons:

Place a cube of cream cheese in the center of a wonton wrapper.

Place a small spoonful of the cinnamon apples around the cream cheese.

Use your finger or a pastry brush to wet the edges of the wonton wrapper with water. Fold the wrapper in half, over the filling, to create a rectangle.

Use your finger or a pastry brush to wet one corner of the rectangle. Fold the corner down to form a diagonal edge.

Turn the wonton wrapper over and fold down the opposite corner, to form a triangle packet. Place the prepared rangoons onto the wax paper.

**It’s not absolutely necessary to fold the wonton in this manner. You can create any type of packet, even as simple as folding the wonton wrapper in half diagonally.

Repeat until you’ve used all of the filling.

To cook, heat about 1/2″ of vegetable oil in a skillet. Get it good and hot. Add a few of the rangoons and cook for a minute or two on each side, until golden brown and crispy. If they seem to be cooking too quickly, turn down the heat. Remove the rangoons from the oil with a slotted spoon and place on a paper towel to remove excess oil. Sprinkle the hot rangoons with a mixture of the cinnamon and sugar. Serve hot.

Makes about 40


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Roasted Brussel Sprouts with Chicken on the Side

Posted on October 12, 2010 by amydeline

It felt like the right time for a roasted chicken, rubbed and stuffed with tons of fresh garlic. Something about the aroma of roasting chicken and garlic seems to instantly warm the house on a crisp autumn day; the same effect as a fireplace ablaze with crackling logs in the winter or a cool glass of lemonade on a hot summer day. Comfort. My husband remarked that the scents which fill our house will leave lasting impressions on our kids. Someday, when they’re all grown up, they’ll catch a whiff of garlic somewhere and think of home. That’s a thought which comforts my heart.

Roasted chicken with garlic always makes a tasty meal, but the brussel sprouts became the surprise star of this show. One bite of the brussel sprouts and the chicken quickly became relegated to side-dish status. Don’t get me wrong, the chicken was delicious. But it paled in comparison to these brussel sprouts; these lovely, lovely brussel sprouts.  If you think you don’t like brussel sprouts, I implore you to try this recipe. It’s inspired by a similar dish, which my local Wegmans carried in their prepared foods section, last year. It was the first time I’d ever tried roasted brussel sprouts and I became an instant fan. The roasting process develops a vibrant, nutty flavor and pleasant texture, which is nothing like the bland, boiled brussel sprouts you may be familiar with. Tossed with crispy bacon and toasted walnuts, these brussel sprouts become a heavenly autumn feast.

Roasted Brussel Sprouts with Bacon and Walnuts

Ingredients

  • 1.5 Pounds Brussel Sprouts
  • 2 Tbsp Olive Oil
  • 5 slices Applewood Smoked Bacon, chopped*
  • 1/3 cup Walnuts, chopped
  • Salt and Pepper

*I prefer Applewood Smoked Bacon for it’s flavor. Plus, it’s uncured and nitrate free! If applewood smoked bacon isn’t available, regular bacon will work fine.

Directions

Preheat oven to 350 degrees. Cut off the ends of the brussel sprouts, slice them in half lengthwise, and remove any browned or yellow leaves. Toss the sprouts in olive oil and season with a sprinkle of salt and pepper. Place the brussel sprouts in a baking dish and cook  for 45-60 minutes (depending on the size of the brussel sprouts). Occasionally toss the brussel sprouts as they cook, to promote even browning.

While the brussel sprouts are cooking, prepare the bacon and walnuts. Warm a pan over medium heat. Add the bacon and cook until browned and slightly crispy. Carefully pour off the excess bacon fat, leaving a tablespoon or two in the pan. Add the walnuts and continue cooking for another minute or two.

During the last 15 minutes of the brussel sprouts’ cooking time, pour the bacon, walnuts, and remaining bacon fat over the sprouts. Toss to distribute. Continue cooking until the brussel sprouts are tender, but not mushy. Taste and season with additional salt and pepper, if desired.

For the Chicken: Preheat oven to 400 degrees. Remove and discard the giblets from a 5-6 pound roasting chicken. Rinse the chicken, inside and out, and pat dry. Place the chicken on a rack in a roasting pan. Pour about two tablespoons of olive oil over the chicken and give it a little massage to evenly coat. Rub a couple smashed garlic cloves all over the skin. Gently loosen the skin on the top. Insert a few garlic cloves under the skin. Throw a handful of garlic cloves inside the chicken. Generously season with salt and pepper. Place the roasting pan on a lower rack in the oven. Roast for 15 minutes at 400 degrees. Reduce heat to 350 degrees and cook until it reaches an internal temperature of 165 degrees, as measured by inserting an instant-read meat thermometer into a deep section of the breast. (My almost 6-pound chicken took about 90 more minutes.) Occasionally baste the chicken with the juices which will begin to collect in the bottom of the pan. When cooked, remove the chicken from the oven. Loosely cover with foil and allow it to rest for about 15 minutes. Carve and serve. *Save the carcass for chicken soup. An easy chicken soup guide will be coming up soon!

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Posted in Food, Main Course, Poultry, Recipes, Side Dishes, Vegetable and tagged , , , , , , , , , , . Bookmark the permalink.

Chicken Wing Dip

Posted on October 11, 2010 by amydeline

You’re just gonna have to trust me on this one, because the pictures don’t do it justice. In fact, the appearance of the dip doesn’t do itself justice. Have you ever had the experience where your perception of a person’s physical appearance changes, for better or worse, once you get to know their personality a bit? You know, when Ms. Bombshell Blond or Mr. Tall-Dark-and-Handsome suddenly doesn’t seem so hot after you discover their vapid interior? Or when average Joe or Jane suddenly take on a charming cuteness, which you hadn’t initially noticed, after you discover their crackpot sense of humor, quick whit, and kind soul? This dip is kind of like that. At first glance, you may overlook the sloppy pinkish-orange concoction. Then you catch a whiff, which is enough to lure you over for a little nibble. It’s love at first bite, and suddenly you’re gazing into that bowl with star-crossed love in your eyes. What this dish may lack in appetizing curb appeal, it more than makes up for it in flavor. Trust me.

I’ve been informed that it’s football season and tailgating events are in full swing. Football has never been a big part of my life. As a child, my family would throw a big superbowl party every year, which always struck me as odd, since my family didn’t watch football ever, except on Superbowl Sunday. But, those parties were always a blast. It was never really about the football.

Football and tailgating may be a non-existent part of our lives, but I know all about good food for gatherings. And this chicken wing dip would make a great addition to a tailgating party or any gathering of friends. It has all the taste of spicy Buffalo chicken wings, dipped in blue cheese dressing, without the inconvenience of bones or messy fingers. You can find a variety of recipes for chicken wing dip all over the internet. Here’s another version, for your tasting enjoyment.

This Chicken Wing Dip is best served hot out of the oven, so if you’ll be bringing it to a party, put it together ahead of time and pop it in your host’s oven to heat.

Chicken Wing Dip

Ingredients

  • 1 bar (8 ounce) Cream Cheese, softened
  • 3/4 cup Frank’s Red Hot*
  • 1 jar (12 ounces) Marie’s Super Bleu Cheese Dressing*
  • 1 cup Mozzarella Cheese, shredded
  • 1 cup Cheddar Cheese, shredded
  • 1 pound Chicken, cooked and shredded**

*You can substitute other hot sauce and bleu cheese dressing. These are my personal favorites. I recommend using them, if you can.

**Chicken tenders or chicken breasts, baked in the oven, work well.

Directions

Preheat oven to 350 degrees. Blend together the cream cheese and hot sauce until just about smooth. Stir in the bleu cheese dressing, mozzarella, and cheddar cheese. Add the shredded chicken. Stir until combined. Place the dip in a baking dish. Bake for about 30-35 minutes, until hot and bubbly. Stir before serving.

Serve with tortilla chips and/or celery sticks

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Pizza Dough with Kids

Posted on October 9, 2010 by amydeline

Food inspiration can come from any place. My sister’s breakfast pizza was inspired by a visit to a gas station, my vanilla carrot bisque came by request of my imaginative toddler, and the internet has recently been flooded with stories and recipes for spaghetti tacos, inspired by an episode of the popular children’s show, iCarly. I’ve got to admit that spaghetti tacos are a genius idea. I’ll probably be serving mine up topped with baby meatballs and cheese. Personally, my inspiration often comes from pictures of food, restaurant menus, or food on tv. It comes through daydreams of favorite flavors and insatiable cravings. In the absence of other ideas, a walk through the grocery store never fails to flood me with inspiration.

Most recently, I was inspired by an episode of Barney. Yes, Barney. My boys and I were snuggled up on the couch one recent morning; our typical early morning routine, prior to starting the day. They were enjoying an episode of Barney, while I was poking around the internet. I looked up to see the giant purple dinosaur skipping around a kitchen, followed by a small army of children, throwing pizza dough in the air and singing a merry song. Boy were they having a grand ol’ time! I casually asked the boys if they’d like to make pizza dough someday. In an instant, my three year threw the blanket off his lap and jumped off the couch, excitedly saying, Lets do it right now!

I was hardly ready to make pizza dough at that very instant, but we did make it the very next day. Myself being a pizza dough novice, I ran a search online for a basic pizza dough recipe. I settled upon a recipe from Giada De Laurentiis at the Food Network. My husband is skeptical of skinny chefs. I love that about my husband. I just want to know her secret. Regardless, Giada knows her way around an Italian kitchen, so I was fully confident in her recipe.

I gathered our ingredients, cleaned our work surface, then called my tiny sous chefs into the kitchen. After getting them cleaned up and reminding them of the importance of clean hands in the kitchen, we set to work.

We started by sprinkling one packet of Dry Active Yeast (7 grams) over 1 1/2 cups Warm Water (approximately 100-110 degrees). An instant-read thermometer is helpful in checking the temperature. Water that is too hot will kill the yeast, while too cold will prevent it from activating. Stir until the yeast is dissolved.

In a separate bowl, whisk together 5 cups Flour with 1 1/2 tsp Salt.

Pour the yeast mixture over the flour and stir to combine. If the mixture is too dry, add more water, a tablespoon at a time, until the dough comes together. If the dough gets too wet, add more flour, a tablespoon at a time. We needed to add a few spoonfuls of additional water to achieve the right consistency.

Remove the dough from the bowl and place it on a well-floured surface. Lightly coat your hands in flour and knead the dough for about 10-12 minutes. Small children make excellent kneaders.

Place the dough in an oiled bowl. Turn the dough in the bowl so that all sides of the dough are lightly coated in oil. Cover loosely with a piece of plastic wrap and allow it to rest at room temperature for about two hours. It should double in size.

Push down the dough and divide it into 3 equal sized balls. Place each ball in its own oiled bowl. Cover and let rest for another hour.

Thoroughly wrap each ball of dough in plastic wrap and refrigerate. You can use it immediately or keep it refrigerated for up to a day.

To use the dough, lightly oil your work surface. Press and pull the dough into an 8-12 inch round. If desired, roll the edges to create an outer crust. Place the pizza round onto a baking sheet which has been sprinkled with a bit of corn meal. The corn meal will prevent the dough from sticking.

Top with your desired sauce, cheese, and toppings. Children love spreading sauce and sprinkling toppings. Set up an assortment of toppings and let them go to town! Bake for about 10 minutes on your oven’s highest heat (about 500 degrees).

As you know, I’m  a huge fan of cooking with kids. It develops a wide range of skills and helps to develop an appreciation of food. The process of cooking together is bursting with teachable moments about language, science, and math. It’s engaging, memorable, and helps kids develop a sense of pride in their accomplishments as they enjoy the product of their work.

To ensure a positive cooking experience with kids, be prepared. Gather the necessary ingredients and materials ahead of time, so you can keep the process moving smoothly. Muster up all of your patience and be prepared for a bit of mess, which admittedly, is often easier said than done. It’s normal for young children to need repeated directions and multiple prompts to stay on task. They may find that brushing all the flour off of the table onto the floor is more interesting than kneading the dough. Take a deep breath and try to redirect their attention. Modeling is your best teaching tool. Prior to each step, explain and show children what to do. If necessary, guide their hands as they complete each step.  Finally, talk, talk, talk as you cook. Talk about the procedure. Talk about the ingredients. Discuss how the yeast makes the dough grow. Make predictions about what will happen next. Ask questions and engage their curiosity.

This pizza dough recipe is a winner! It comes together easily, is a cinch to work with, and tastes perfectly doughy and delicious. It would be delicious with any combination of toppings.  My husband and I enjoyed one of the dough rounds with a few ingredients we had on hand; Bertolli’s Four Cheese Rosa Sauce, sliced pieces of leftover Wine and Cheese Sausage, and a generous sprinkle of a Monterey Jack cheese blend.

The kids chose traditional pizza sauce with mild cheddar, bologna, and pineapple tidbits. Such a kids’ pizza!

Everyone was satisfied with their selections. This dough will most definitely be making future appearances in our home. Also, keep your eye out for a basic pizza sauce recipe, coming up soon!

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Smoked Salmon Potatoes Au Gratin

Posted on October 8, 2010 by amydeline

I’ve got a tasty little twist on potatoes au gratin for you today. Typically, potatoes au gratin is composed of thinly sliced potatoes, baked in seasoned cream until it’s hot, bubbly, and delicious. Sometimes, cheeses such as gruyere or cheddar are added for a super yummy flavor and an extra golden crust. Potatoes au gratin makes a really delicious side dish and works great for large groups and dinner parties.

There’s a passionate love triangle going on in my little twist on potatoes au gratin. You see, I decided to throw in some smoked salmon. Well, smoked salmon and cream cheese are sort of madly in love with other, so I added some cream cheese too. Turns out that cream cheese has also got a little thing for potatoes. And don’t tell the cream cheese, but I swear I saw the potatoes winking at the salmon. The result is a harmonious marriage of flavors; creamy, savory, and thoroughly satisfying.

Smoked Salmon Potatoes Au Gratin

Ingredients

  • 2 1/2 pounds Russet Potatoes, peeled and very thinly sliced
  • 2 Tbsp Butter
  • 1 clove garlic
  • 4 ounces Smoked Salmon, chopped
  • 1 bar (8 ounces) Cream Cheese, chilled and chopped into small pieces
  • 3 Green Onions, sliced
  • 2 cups Half and Half
  • 1 tsp Salt
  • Pepper

Directions

Preheat oven to 350 degrees. Use the side of a knife to smash the garlic clove. Rub the cracked clove of garlic on the sides and bottom of a 13×9 baking dish. Then, rub the inside of the baking dish with butter. Arrange about a third of the sliced potatoes on the bottom of the baking dish. Scatter 1/2 of the cream cheese, salmon, and green onions on top. Arrange another layer of potatoes. Scatter with the remaining cream cheese, green onions, and salmon. Top with the remaining potatoes. In a bowl, whisk together the half and half with the salt and pepper. Pour the mixture over the potatoes. Push down gently on the potatoes to ensure that the top layer is lightly covered with the half and half. Place the baking dish in the oven and bake for about 1 hour and 15 minutes. Approximately every 15 minutes, use a spatula or spoon to push down on the top layer to moisten it with the cream and prevent it from drying out.

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Autumn Harvest Salad

Posted on October 7, 2010 by amydeline

In between rich pumpkin alfredo sauces and creamy macaroni and cheese, it’s nice to have a light, fresh salad. On the nights that I don’t cook, we frequently find ourselves with takeout from Panera. I’m a little bit in love with their Tomato and Mozzarella Panini and I’m constantly inspired by their delicious seasonal salads. On our most recent takeout evening, I had the pleasure of tasting their newest seasonal selection, an Orchard Harvest Chicken Salad. It was so delicious, that I couldn’t resist creating my own version at home. This perfectly-autumn salad features crisp spring greens topped with bites of fresh pear, dried cherries, crunchy pecans, gorgonzola crumbles, and chicken; all tossed in a delicious cherry-balsamic vinaigrette.

Since I’m not privy to Panera’s salad dressing recipes, I had to improvise.  I started with a basic blend of olive oil and balsamic vinegar. 100% Black Cherry Juice, found in the organic section of my grocery store, worked well for the cherry flavor. Some finely diced shallot, touch of garlic, salt, and pepper completed the sweet and tangy dressing. My result may not be identical to Panera’s, but it is fresh, delicious, and works wonderfully with the other ingredients in the salad!

Cherry-Balsamic Vinaigrette

Ingredients

1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
1/4 cup Cherry Juice
1 Shallot, finely diced*
1/2 tsp Garlic, minced
1/4 tsp Salt
1/4 tsp Pepper

*When cutting a shallot, treat it like a tiny onion. To see my photo guide to cutting onions, click here.

Directions

Combine all ingredients in a container with a tight-fitting lid. Shake vigorously, until well combined.

To assemble the salad, toss mixed spring greens in a small amount of cherry-balsamic vinaigrette. Top the dressed greens with small pieces of chopped pear, dried cherries, chopped pecans, and gorgonzola crumbles. To prevent the pears from browning, toss the chopped pieces in a bit of lemon juice. If desired, add some chopped pieces of cooked chicken to the salad. I used chicken tenderloins, baked for 15 minutes in a 400 degrees oven.

 

Autumn Harvest Salad

 

Apologies for the recent lackluster photography. Early sunsets and Syracuse gloom have been wreaking havoc on my lighting situation. Rest assured, a lighting solution should be arriving any day now!

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Fettucine with Pumpkin Alfredo Sauce

Posted on October 5, 2010 by amydeline

Here in Syracuse, fall has definitely arrived. The trees are peppered with red, orange, and yellow and the leaves have begun their graceful journey to the earth. The crisp air has the rich smell of autumn, the kids are rejoicing in their collection of hoodies, and pumpkins are ripe for picking.

This past weekend, we took the kids to a great little place called, The Hollow, where every year we enjoy pumpkin picking and assorted fall festivities. There’s a small petting zoo (with a strange animal we dubbed a puppy-cow), a giant ‘sandbox’ full of dried corn kernels, small ride-on tractors, and piping hot, fresh apple fritters. For the first time this year, we even took the kids into the corn maze, which our three year old managed to guide us out of with only one small wrong turn and minimal panic.

Now what?

Then, of course, there are the pumpkins. This year, we finally remembered to bring a wagon so we could carry more than one or two pumpkins back to the car.

Pumpkins, pumpkins, pumpkins! I love a good pumpkin parfait or a sweet and spicy pumpkin pie, but pumpkin also works beautifully in savory dishes, like my flavorful Pumpkin Alfredo Sauce over Fettucine. Have I got your attention? This recipe is beyond simple and unbelievably delicious. I honestly squealed with delight when the spoon entered my mouth. I start with a basic alfredo sauce of butter, cream, parmesan cheese, and a touch of garlic. Then, I add a generous amount of pumpkin puree to the creamy sauce and stir. Simple as that. The result is pure autumn magic. Seriously, I promise that you won’t be disappointed!

I’d intended to do a photo guide on preparing fresh pumpkin puree to accompany this post, but the day took on a life of its own. Soon, I promise. In the meantime, canned pumpkin puree will work perfectly. Just be sure that pumpkin is the only ingredient.

Fettucine with Pumpkin Alfredo Sauce

Ingredients

  • 1/2 stick Butter
  • 1 tsp Garlic, minced
  • 1 cup Heavy Cream
  • 1 cup Pecorino Romano/Parmigiano Reggiano blend, grated
  • 1 cup Pumpkin Puree
  • Salt and Pepper, if desired
  • Chicken, cooked (optional)*
  • Pumpkin Seeds (for garnish)
  • 1 pound Fettucine

*I used chicken tenders, seasoned with salt and pepper, then baked at 400 degrees for 15 minutes.

Directions

Cook fettucine according to package directions. While the pasta is cooking, prepare the sauce. Melt butter in a saucepan or skillet over medium heat. Add the garlic and cook for a minute or two. Turn the heat down to medium low and add the cream. Whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes, stirring frequently, until the sauce begins to thicken. Add the cheese and whisk to combine. Whisk in the pumpkin puree and continue cooking for another minute or two. Taste and add salt and pepper, if desired. (The cheese already adds a good deal of salty flavor, so you may not need any extra salt.) If the sauce becomes too thick, add a little extra cream or even a touch of milk to thin it out.

To serve, spoon some of the hot sauce over cooked fettucine. Top with the warm chicken, pumpkin seeds, and additional parmesan cheese, if desired.

 

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Chicken Tikka Masala

Posted on October 4, 2010 by amydeline

So, guess what? I found out, after the fact, that Alec Baldwin was in my grocery store, at the very same time I was in there picking up an onion and serrano peppers for this dish. Apparently, he was there with his mom, who lives in the neighborhood. They were filming a holiday commercial for Wegmans, the most super-awesome grocery store ever. In fact, Mr. Baldwin claims that Wegmans is the primary reason he’ll never be able to get his mom to move to the west coast. Hey, Mr. Baldwin… if you’d let me know you were gonna be in town, I would’ve had you over for dinner, Gourmand Mom style. Bring your mom!

Alas, we ate our dinner without the Baldwins, as usual.

This post has been a long time coming. If you’ve been with me from the beginning of this blog, you may remember the passionate tale of mine and my husband’s common obsession with Chicken Tikka Masala. For me, Chicken Tikka Masala runs a very close second to Macaroni and Cheese as a dish I could eat at every meal, every day, for a very long time.

In essence, Chicken Tikka Masala is composed of chunks of marinated chicken in a spicy tomato-cream sauce. But, search for a recipe and you’ll be presented with a mind-boggling array of completely different interpretations of this dish. In fact, every chicken tikka masala I’ve ever tasted has been quite different from the next. I’ve tried making it several times, experimenting with the proportion of spices, source of creaminess, and type of pepper used for heat. And every recipe I’ve tried has resulted in the same, over-spiced result. Not over-spiced in the hot and spicy sense, but just generally over seasoned with garam masala, cumin, coriander, chili powder, and the like, resulting in an indiscernible cloudy taste. This result isn’t necessarily wrong. As I’ve said, there are varying preparations of this dish, but it’s not the flavor I’ve been going for. My goal is to create a Chicken Tikka Masala similar to our favorite Chicken Tikka Masala, which is lightly spiced and full of creamy tomato flavor; a good amount of heat, with a pleasant flavor.

It occurred to me that I just needed to be more gentle with the sauce preparation. Rather than lightly marinate the chicken and heavily spice the sauce, as many recipes instruct, I decided to be a little more aggressive with the marinade and conservative with the sauce. My husband, an experienced amateur musician, compared my approach to something called Subtractive EQ, a process used in music recording which involves turning down the levels of certain frequencies to achieve the desired result, rather than turning up the levels of other things to counterbalance something else. He appropriately coined my culinary approach to our Chicken Tikka Masala as Subtractive Flavoring.

Well, my subtractive flavoring approach produced the best result yet. The sauce was rich with tomato flavor, with a good amount of heat, and a perfectly balanced level of spice; a really pleasant tasting sauce, which I’m happy to share with you.

After reading my previous post about my Chicken Tikka Masala, a very thoughtful friend sent me a couple of spice mixes direct from India, along with a beautiful bowl and spoon. I recognize that not everyone has a friend living in India to send you spices. But, never fear. This recipe calls for a spice blend known as Garam Masala, which is readily available in most well-stocked grocery stores. My grocery store carries multiple options for Garam Masala, right alongside the Oregano and Parsley. Masala simply means mixture, which is exactly what Garam Masala is; a mixture of multiple spices. Look for something which contains a blend of coriander, cumin, ginger, chile powder, cloves, cinnamon and bay leaves.

In addition to my new approach with the sauce, I cooked the chicken using a different technique, which I saw here. Cooking the chicken breasts on a cooling rack, set above a baking sheet, allows the excess marinade to drip away during cooking and the chicken to cook more evenly. It’s still no substitute for the tandoor cooked chicken from our favorite Indian restaurant, but in the absence of a tandoor oven, it’ll suffice.

Chicken Tikka Masala is best served with a side of basmati rice and naan bread. I made fresh naan for our dinner, following a recipe I found online, but was less than satisfied with the end result, which resembled more of a pizza dough than a light, floppy piece of naan. Don’t get me wrong, I love pizza dough, but it’s just not the same as naan. I’m going to keep working on the naan recipe and will get back to you when I’ve got it right. In the mean time, check your grocery store for pre-made naan. My grocery store carries it in the frozen food section, as well as in the bakery department.

Chicken Tikka Masala

Ingredients

  • 1 1/2 pounds Chicken Breasts, trimmed of excess fat

For the Marinade

  • 2 containers Plain Yogurt
  • 3 Tbsp Garam Masala
  • 2 tsp Garlic, minced
  • 1/2 tsp Salt
  • 1 tsp Paprika
  • 1/4 tsp Cayenne
  • 1/2 inch segment of Ginger, grated

For the Sauce

  • 3 Tbsp Butter
  • 1 small Onion, diced
  • 1 tsp Garlic, minced
  • 1 1-2″ segment Ginger, grated
  • 2 small Serrano peppers, seeds and ribs removed, diced
  • 1 1/2 Tbsp Garam Masala
  • 1 (29 ounce) can Crushed Tomatoes
  • 1/4 cup Tomato Paste
  • 1 cup Heavy Cream
  • 1/4-1/2 tsp Cayenne (plus more, if desired)
  • 1 tsp Salt (plus more, if desired)

Directions

Combine all marinade ingredients in a container with a tight-fitting lid. Place the chicken breasts in the marinade and toss to evenly coat. Refrigerate and allow the chicken to marinade for at least six hours or overnight.

Preheat broiler. Place a metal cooling rack on top of a baking sheet. Spray the cooling rack with cooking spray. Remove the chicken breasts from the marinade and and allow the excess marinade to drip away. Place the chicken on the cooling rack. Place the baking sheet, with the cooling rack above it, about 10 inches below the broiler. Cook for 15-20 minutes, turning the chicken halfway through, until the chicken is cooked through. Cooking time will depend on the thickness of the chicken breast. Allow the chicken to cool, then cut into medium-sized chunks. Set aside.

To make the sauce, melt butter in a saucepan over medium heat. Add the onions, garlic, ginger, and serrano peppers. Cook for about 5 minutes, stirring frequently, until the onion is translucent. Add the garam masala, stir, and cook for another minute. Add the crushed tomatoes, tomato paste, salt, and cayenne pepper. Stir to combine. Continue cooking until heated through, stirring frequently. Reduce the heat and add the cream. Add the chicken. Cook for a few minutes to heat. Taste and adjust seasoning with additional salt and pepper, as desired.

Serve with naan and basmati rice.

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Spicy Bacon Mac and Cheese

Posted on October 2, 2010 by amydeline

I’ve never met a macaroni and cheese I didn’t love. My heart swoons over every possible incarnation of pasta and cheese. I love it homemade or frozen. I like it creamy or baked with an egg. I’ll even eat the kind whose cheese comes in powdered form, even though the ingredient list makes me cringe. And during my teaching days, I ordered school lunch mac and cheese almost every single day. That was some good mac and cheese! If I were to be stranded on a desert island and had to pick just one food to eat until rescued, I’d be hard-pressed not to select mac and cheese, even though my logic tells me that would be a poor choice. Macaroni and cheese makes my heart sing with joy.

The chilly turn of the weather has me bypassing light crisp salads in favor of hot, filling dishes, such as my beloved macaroni and cheese. The fun thing about macaroni and cheese is that you can get really creative with customizing your favorite blends of cheese. It’s hard to go wrong. Start with a base of milk, thickened into a sauce with a roux of flour and butter, then have fun throwing in your favorite cheeses or whatever you’ve got leftover in the fridge. There are endless mouth-watering combinations. My favorite versions usually involve melty and delicious brie. But for tonight’s rendition, I was looking for a little spice. So, I threw in some Pepperjack cheese in combination with creamy cream cheese and flavorful sharp cheddar. For a little added flavor and crunch, I added some crumbled bacon. Bacon makes everything better!

Have fun with this recipe. Follow it as written, or substitute with equal quantities of your favorite cheeses. Take it as a basic mac and cheese recipe, and get creative from there!

Spicy Bacon Mac and Cheese

Ingredients

  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 2 cups Milk (skim would be fine)
  • 4 ounces Cream Cheese (1/2 bar)
  • 4 ounces Pepperjack Cheese (5 slices)
  • 4 ounces Shredded Sharp Cheddar (1 cup)
  • 1/2 tsp Salt (plus more, if desired)
  • 1/2 pound Bacon, cooked and crumbled
  • 1 pound Pasta, cooked

Directions

Cook the pasta according to package directions. Strain and set aside. In a saucepan, combine butter and flour over medium heat. Cook for a couple minutes, until it forms a thin paste-like consistency. Add the milk and whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes until the milk thickens. Turn the heat down to low and add the cheese. Stir until the cheese has melted into the sauce. Season with salt. Stir in the crumbled bacon. Pour the hot sauce over the cooked pasta and toss until evenly coated. Serve immediately. Garnish with a few pieces of crumbled bacon and a sprinkle of shredded cheddar cheese.

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Pumpkin Gingersnap Parfait

Posted on October 1, 2010 by amydeline

Seems like everywhere I turn these days, people are talking about Pumpkin Spice Lattes. Tis the season. People are drinking their Pumpkin Spice Lattes and proudly announcing it to the world. I’ve even seen people throwing around the acronym, PSL, to describe the country’s current favorite barista-prepared beverage. Come on people! It took me about a year to learn that LOL meant Laugh out loud and not Lots of Laughs, which I somehow got stuck in my head. And I never would have figured out that FTW meant For the Win, if I hadn’t asked someone to explain. Heck, even once I knew that it meant For the Win, I still didn’t exactly understand in what context I was supposed to use it. What does For the Win even mean?? I can’t keep up.

As a teen, I remember mercilessly laughing at my mom who’d recounted her story of going into the music store in search of the INXS cassette on my Christmas list and asking the clerk where she could find the Inks cassettes. Wow, I really dated myself with that last statement, didn’t I?? INXS, cassette tapes, and people actually purchasing music in non-digital form. I still have that cassette. If only I could find a functional walkman to play it in.

Oh, but I am quickly becoming that hopelessly clueless mom. My children will surely be laughing at me by the time they reach second grade, when I’ll be rocking out to Green Day on the oldies station. Lots of Laughs! Somebody slap me upside the head if I ever throw on a pair of mom jeans.

Anyway, back to those PSLs. The talk is contagious. I’ve found myself drooling over the thought of a Pumpkin Spice Latte. I’m a Peppermint Mocha kind of gal, but I’m pretty sure that if I were standing in front of a Starbucks barista, I’d involuntarily order a Pumpkin Spice Latte. But, I wasn’t standing in front of a barista this morning. I was at the grocery store. And as I passed the prominently displayed racks of canned pumpkin, I couldn’t help but grab a few.

Canned pumpkin is a product I can stand behind. I’m a big proponent of avoiding unnecessary preservatives, thickeners, stabilizers, and flavor enhancers often found in processed foods. And if it means doing things the long way, I’m ok with that. But, canned pumpkin is a major time and mess saver which doesn’t come with any undesirable extras. The only ingredient is pumpkin; pure and simple. So, go ahead and feel good about using canned pumpkin. By all means, if you’ve got a fresh pumpkin and a bit of extra time, feel free to use that too.

These little parfaits are a quick and delicious solution to a spiced pumpkin craving. They’re made simply with lightly sweetened, spiced pumpkin, layered with fresh whipped cream and crushed gingersnap cookies. Pumpkin Gingersnap Parfaits…FTW!

Pumpkin Gingersnap Parfaits

Ingredients

  • 1 15-ounce can pumpkin puree
  • 4 ounces cream cheese, softened
  • 2-3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1 cup heavy cream
  • 2-3 tablespoons sugar
  • 16 gingersnap cookies

Directions

Crush 12 of the gingersnap cookies. Set aside.

Beat together the pumpkin, cream cheese, brown sugar, and spices until evenly combined. In a separate bowl, beat together the heavy cream and sugar until thickened.

To assemble the parfaits, divide half of the pumpkin mixture into four cups. Sprinkle 1/3 of the gingersnap crumbs over the pumpkin. Spoon about half of the whipped cream over the gingersnaps in the four cups. Sprinkle with another 1/3 of the gingersnap crumbs. Spoon the remaining pumpkin mixture over the gingersnap crumbs. Sprinkle with the remaining crumbs. Garnish with the remaining whipped cream and a gingersnap cookie.

Serves 4


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