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.
Tag Archives: Cooking
Gearing Up
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…
Share this:
This Doesn’t Bode Well…
Fail
This afternoon, I did a little test run for my Baked Alaska endeavor, using a piece of bread, a scoop of ice cream, and a bit of meringue. I was optimistic at first. It came together nicely and looked good in the oven for the first minute or two. But, things started going downhill rapidly after that. At first, I spied a bit of ice cream breaching the perimeter of meringue.Then, the floodgates opened and ice cream began leaking all around. It’s in the freezer right now, awaiting a culinary autopsy.
So, not such a reassuring test run, but I’ve got some ideas. I remain optimistic.
Share this:
It’s Smoothie Time
The sun is shining. The pools are open. The farmstands are brimming with fruit.
It’s smoothie time!!
I’ve got two tasty smoothies for you today. The first, my personal favorite, is a Mango Creamsicle Smoothie. It tastes like a creamsicle bar, with the added punch of sweet, fresh mango. The second is a smoothie I like to make for the kids because it’s made with nothing more than fresh fruit and milk. Rather than using ice in my smoothies, I use frozen fruit, which makes a thick smoothie without watering down the flavor. You can purchase bags of chopped, frozen fruit, with no added sugar or syrup. Or chop and freeze your own fruit!
Mango Creamsicle Smoothie
Ingredients
- 1/2 cup Vanilla Frozen Yogurt
- 1/2 cup Orange Juice
- 1/2 cup Frozen Mango Chunks
Directions
Put all ingredients in a blender and blend until smooth. Alternately, combine ingredients in a bowl or large measuring cup and blend with an immersion blender. (Makes 1 Smoothie)
Fresh Fruit and Milk Smoothie
Ingredients
- 1 cup of Frozen Fruit, sliced or chopped
- 1/2 Banana
- 1/2 cup Milk
Directions
Put all ingredients in a blender and blend until smooth. Alternately, combine ingredients in a bowl or large measuring cup and blend with an immersion blender. Add more or less milk, as necessary, to achieve your desired consistency.
A delicious frosty treat!
Speaking of frosty treats… There’s still time to get in on the Baked Alaska fun!!! I’ve got my flavors picked out! Anyone else want to join in the adventure?? Just make any version of a Baked Alaska before next Wednesday and let me know how it goes!
Share this:
The “Mona Lisa” Burger and Roasted Garlic Aioli, two ways
Several weeks ago, I ran across a website for the Cheese and Burger Society, a site designed to showcase delicious Wisconsin cheeses. My mouth watered as I flipped through their slideshow of delicious cheese-laden burgers. I made the immediate decision that I would gradually cook my way through each of the burgers on that site. With perfect grilling season now upon us, it is an ideal time to be embarking on a burger adventure. A few weeks ago, I cooked my version of The Miss Daisy, a beef patty on sesame semolina with apple butter and brie. Tonight, I’ll be making my version of The Mona Lisa (#20 in the slideshow), featuring a beef patty on ciabatta, with gorgonzola cheese, sun-dried tomatoes, olives, prosciutto, and a roasted garlic aioli.
An aioli (pronounced ay-OH-lee or eye-OH-lee) is a garlic sauce, similar to a mayonnaise, which is traditionally made with raw egg yolks, olive oil and crushed garlic. To be honest, I’m not a big fan of mayonnaise. Something about the texture of it and the feel of it in my mouth gives me chills. But, it really does seem to belong on this burger. I love the flavor combination of sweet roasted garlic with gorgonzola, so I decided to use a roasted garlic aioli in my version of The Mona Lisa burger. As I mentioned, aioli is traditionally made with raw egg yolks, though with concerns about salmonella, some people opt to use a prepared mayonnaise base. I went back and forth about which version to share with you and ultimately decided to share both. If you do decide to use the raw egg version, be aware of the potential risks of consuming raw eggs and use the freshest, highest quality eggs. Pregnant women, children or people with compromised immune systems should probably avoid the raw version completely. (To see what the FDA says about egg safety, click here.)
Roasted Garlic Aioli
- 1 egg yolk
- 8 cloves of roasted garlic
- 3/4 cup olive oil
- 1 Tbsp lemon juice
- Pinch of cayenne
- Salt and Pepper
Use the edge of a knife to smash the cloves of garlic into a paste. In a bowl, whisk together egg yolk, roasted garlic, and lemon juice. Very slowly, begin to drizzle the olive oil into the bowl, whisking continuously. (Adding the oil too quickly may cause the sauce to “break”, which occurs when the oil and the egg yolks separate.) Slowly continue to incorporate the oil, whisking constantly, until the sauce thickens to a consistency similar to a thin mayonnaise. (If the sauce becomes too thick, whisk in a few drops of warm water.) Season with salt, pepper, and cayenne to taste. Add additional roasted garlic, if desired.
Roasted Garlic Mayonnaise
- 5-8 cloves of roasted garlic
- 1/4 cup mayonnaise
- 3/4 tsp lemon juice
- Pinch of cayenne
Use the edge of a knife to smash the cloves of garlic. Combine the roasted garlic, mayonnaise, cayenne, and lemon juice until smooth.
Little Chef
My “Mona Lisa” Burger
Beef Patty on Ciabatta with Gorgonzola, Prosciutto, Sun-dried Tomatoes, Olives, and a Roasted Garlic Aioli
Ingredients
- Beef Patty
- Ciabatta Rolls or Loaf
- Gorgonzola Cheese
- Prosciutto
- Sun-dried Tomatoes, sliced
- Olives with Pimento, sliced
- Roasted Garlic Aioli
- Lettuce
- Red Onion, thinly sliced
Directions
Form the burgers to the shape of your bread. Grill burgers over medium heat until they reach a minimum temperature of 160 degrees. Split ciabatta in half. Spread roasted garlic aioli on the bottom half. Top with lettuce, onion, and sun-dried tomatoes. Place the burger on top of the garnish. Top with gorgonzola, olives, and prosciutto.
Share this:
How to Roast Garlic – A Photo Guide
I LOVE roasted garlic. It’s sweeter and milder than fresh garlic, but still has that wonderful garlicky flavor. Roasted garlic can be used in a wide variety of ways, including in pasta, mashed potatoes, dressings, butter, spreads, breads, and a variety of meat and fish dishes. (I’ll be using it tonight in a Roasted Garlic Aioli. Stay tuned.)
How to Roast Garlic
Start with a fresh head of garlic.
Cut off the top of the garlic, just enough to reveal the cloves.
Remove any loose peel, but leave the head intact. Place on a piece of foil.
Drizzle a very small amount of olive oil over the cut side.
Seal the garlic in the foil.
Roast in a 350 degrees oven for 50-60 minutes, until the garlic is tender.
Open the foil packet and allow garlic to cool for a few minutes.
When cool enough to handle, gently squeeze the roasted garlic from the skin.
Your house is going to smell so good!
Enjoy!
Share this:
The Challenge
I’m going after my arch nemesis. That’s right! The Baked Alaska.
I’m gonna take you down, Baked Alaska! Take. You. Down.
A Baked Alaska is essentially ice cream on top of a sponge cake, coated with meringue and baked just long enough to brown the exterior of the meringue. You may remember the story I told about my first and only Baked Alaska attempt, which resulted in a tray of melted ice cream. That was too long ago to identify my misstep. But I’m going after it again!
So, who’s with me? Anyone else got an itch to battle the big baked frozen treat?
Here’s the deal…
Whip up any version of a Baked Alaska sometime in the next week. Use any recipe, any ice cream flavor(s), any flavor sponge (or pound) cake. Make your own sponge cake or buy one. The only requirement is that you have a cake base, ice cream, and meringue.
There are several recipes for Baked Alaska at www.foodnetwork.com or www.epicurious.com Use one of those recipes or create your own version.
For better or worse, I’ll be writing about my showdown with the Baked Alaska a week from today. I’d love to hear how your attempts go! Remember, what’s the worst that can happen? It melts? Big whoop. Take a picture and laugh at it.
I’m coming for you, Baked Alaska! You, me, a mound of ice cream, and an extremely hot oven. Let’s do this.
Who’s with me??
Share this:
Quiche Lorraine
I’ve got a fridge full of leftover cheese that I don’t want to waste, including a large tub of shredded gruyere. One of my favorite ways to use gruyere is in Quiche Lorraine. Doesn’t get much better than gruyere and bacon in a pie crust! I like to add sauteed onions, but if you’re not an onion fan, leave them out. Quiche makes a delicious breakfast, lunch, or dinner meal! It reheats nicely in the oven, making it a convenient dish to prepare ahead of time.
Today’s schedule does not include time for making a pie crust, so I’ll be using a frozen pastry shell. But, if you’re feeling sassy, go ahead and whip up your own buttery pie crust for this recipe!
Quiche Lorraine
Quiche Lorraine
Ingredients
- 1 pie crust, homemade or frozen
- 1 tablespoon butter
- 8 oz. bacon, chopped
- 1 medium onion, chopped
- 3/4 cup gruyere cheese, shredded
- 5 eggs
- 1 cup half and half
- 2 tablespoons chives, chopped
- Salt and pepper
- Pinch of ground nutmeg
Directions
Preheat oven to 375 degrees. If using a frozen pie crust, allow it to thaw in the fridge for 20-30 minutes before using. Line pie crust with a piece of foil. Fill with dry beans. Bake in oven for 15 minutes. Remove foil and beans. Return to oven for another 5 minutes. (You can save the dried beans to reuse as pie weights.)
In a saute pan, melt 1 tablespoon butter. Saute the chopped bacon over medium heat until it is cooked, about 10 minutes. Using a slotted spoon, remove bacon from the pan and place it over a double layer of paper towels to remove the excess grease. Sprinkle the bacon into the pie shell. Add onions to the bacon grease remaining in the pan. Cook onions for about 5 minutes until they are soft and slightly caramelized. Drain over a paper towel. Sprinkle the onions over the bacon. Distribute the gruyere evenly over the bacon and onions.
In a bowl, whisk together the eggs, half and half, and seasonings. Pour over the bacon, onions, and cheese, being careful not to overfill.
Place the pie shell on a baking sheet. Bake on the bottom rack for 35-45 minutes, until the filling has set in the middle. (You’ll know because it won’t wiggle anymore.)
Allow it to cool slightly before serving. Serve with a side of spring greens and balsamic vinaigrette.
Quiche will keep well in the fridge for a couple days. You can reheat it in a 200 degree oven until warm.
Share this:
How to Chop an Onion – A Photo Guide
Here’s a handy procedure for chopping an onion, which makes the process fast and easy. It also reduces the likelihood of painful onion tears by locking in most of the fluids during the cutting process. Keeping the root intact throughout cutting helps hold the onion together, making it easier to manage.
Start with an onion.
Cut off the non-root end of the onion.
Stand the onion on the cut side.
Cut it in half through the root.
Remove the onion peel.
Lie the onion on the flat cut side.
Make several vertical slits through the onion, being careful not to cut through the root end. Make the slits close together for a fine dice or farther apart for larger pieces.
Using your fingers to hold the sides of the onion together, carefully make one or two horizontal slits into the onion, being careful not to cut through the root.
Using your fingers to hold the onion together on the sides, cut through the onion, perpendicular to the vertical slits.
Repeat with the other onion half.
Share this:
Grilled Ribeye Steaks and Grilled Fingerling Potatoes with Gorgonzola
I’m not a lawyer or anything, but I’m pretty sure there is a law that mandates grilling on Memorial Day. In accordance with this purported law, we shall be grilling steaks and potatoes tonight.
Grilled Ribeye Steak with Chipotle Butter, Grilled Fingerling Potatoes with Gorgonzola, and Corn on the Cob
I chose a thick, marbled ribeye steak and fingerling potatoes. Russet potatoes would work well, but will need more cooking time. And, remember that chipotle butter we made last week? Throw a dollop of that on the steak! Sprinkle a little gorgonzola on the potatoes and serve with a piece of corn on the cob!
A little guide for grilling steaks:
- Take the steak out of the fridge about 30-45 minutes prior to grilling to allow it to come up to room temperature. Allowing the steaks to come to room temperature facilitates even cooking.
- Meanwhile, fire up your grill. Whether using a gas or charcoal grill (my preference), get it good and hot. Charcoal should have a coat of white ash and glow red in the middle. Distribute the coals unevenly, so that one side is stacked with coals and the other side has a lower, single layer of coals.
- Remove the grill plate and rub it with a little olive oil to prevent sticking.
- Just prior to grilling, season your steak with a little salt and pepper. Avoid doing this until the last minute, as the salt will draw out the juices in the steak.
- Sear the steak over high heat for a minute or two on each side. (If using a charcoal grill, sear over the stacked coals). Searing the steak over high heat seals in the juices.
- If using a gas grill, turn the heat down to medium. If using a charcoal grill, move the steak over the lower heat, single layer of coals.
- Allow the steak to cook for about 3-6 minutes per side, depending on the thickness of the steak and your desired doneness. Rotate the steak 45 degrees halfway through, to give it a nice quadrillage (diamond pattern).
- You can check the steak’s doneness by feeling the steak or using a meat thermometer. My preference is to insert a meat thermometer into the side of the steak. (Rare: 125 degrees, Medium Rare: 130-135 degrees, Medium: 140-145 degrees, Medium Well: 150-155 degrees, Well: 160-165 degrees)
- Remove the steak from the grill about 5 degrees below your desired temperature, as the steak will continue cooking off the heat.
- Cover the steak and allow it to rest for about 5 minutes before cutting or serving. Resting allows the juices to redistribute within the steak.
Using a chimney starter eliminates the need for smelly lighter fluid.
To Grill Fingerling Potatoes:
Pour a small amount of olive oil onto a large piece of foil. Sprinkle with salt and pepper. Pierce each potato a few times with a fork. Place potatoes onto the oil. Thoroughly wrap the potatoes in the foil. Double wrap if necessary to seal in the oil. Grill for about 30-40 minutes, until fork tender. For larger potatoes, allow for longer grilling time.
Corn on the Cob:
Bring a pot of water to a boil. Put the shucked corn into the boiling water. Boil for about 5-8 minutes.
And for dessert…
Bordeaux Cherry Brownie Ice Cream with Fresh Cherries
The Gourmand Mom 