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Guinness-Braised Beef

Posted on January 15, 2011 by amydeline

I was suffering from a major case of the lazies yesterday. I could try to blame it on being pregnant, in the same way that I gave myself full permission to wear sweatpants every single day since the day I got that positive test. But, the truth is that sometimes a case of the lazies just strikes out of nowhere and you can either fight it all day or just submit. Thankfully, this particular strain of lazies seems to have been contagious. The boys were equally content to snuggle on the couch with me for a good part of the day, watching an endless marathon of Nick Jr. and Disney programming, which would have been more tolerable if Nick Jr. weren’t airing the video of Big Time Rush’s, Big Night, during every single commercial break. I’ve heard the song so many times now, that it’s become the ongoing soundtrack in my mind and I’m almost convinced I actually like it. DJ, take me away… At one point, I muttered aloud about the song being stuck in my head, to which my three-year-old attempted to manually remove it from my mouth. Kids are so hysterically literal.

But, the family needs to eat, even on lazy days; perhaps, especially, on lazy days. Gathering the motivation to prepare a meal was a challenge, but I had the perfect, sleepy winter-day meal in mind. I’d picked up a tray of stew beef earlier in the week, with only a framework of a plan in mind; some sort of slow cooked beef over hot buttered noodles. Perhaps a stew of sorts? Only, I’m not really a big fan of stews. I love the tender chunks of meat, but can totally skip the thickened broth or the mushy carrots and potatoes which are typically found in a beef stews. Now, braised beef, on the other hand, with its equally tender chunks of meats and rich, comforting sauce, is an idea I can wrap my mouth around.

The actual preparation time for this recipe is minimal. The ingredient list is pleasantly restrained. The technique is simple. Once it’s in the oven, just sit back and let your house fill with the scent of warm, beefy goodness. We’ll start with some chunks of beef. Many grocery stores will sell packages of pre-cut meat labeled simply as Stew Beef. I used a package of lean, no external fat, stew beef. You can use just about any cut of beef, but tougher cuts, such as beef chuck or round work particularly well for braising. The beef is quickly browned on the stovetop, then combined with braising liquids, covered, and slow-cooked in the oven. Towards the end of the cooking time, we’ll throw in a bit of vegetables. I stuck with pearl onions and mushrooms, but you can adapt the recipe to your tastes by adding any variety of vegetables. Potatoes, carrots, green beans, or peas would all work nicely.

The end result is a comforting mix of tender chunks of beef coated in a thick, flavorful sauce served over hot buttered noodles. Perfect, lazy-day comfort food.

Guinness-Braised Beef

Ingredients

  • 2 pounds Stew Beef
  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Flour
  • 1 1/2 cups Beef Stock
  • 1 cup Guinness Draught (or additional beef broth)
  • 2 cups Mushrooms, sliced
  • 1 1/2 cups Frozen Pearl Onions, defrosted
  • Salt and Pepper
  • Fresh Parsley, for garnish
  • Hot, Buttered Egg Noodles

Directions

Preheat oven to 350 degrees. Heat olive oil in a large oven-safe dutch oven pan over medium heat. Season the beef with salt and pepper. Add the beef to the pan and cook for a few minutes to brown on all sides. (Do not overcrowd the pan. You want to beef to brown quickly in the oil. If necessary, brown the beef in batches.) In the pan, sprinkle the cooked beef with flour. Stir to evenly coat the beef in the flour. Cook for a minute or two. Add the beef stock and Guinness. Bring to a boil. Simmer for about two minutes. Cover the pan and place it on the middle rack in the oven. Cook for about 2 hours. During the last 30 minutes of cooking time, add the mushrooms and onions (or your vegetables of choice). Remove the cover during the last 15 minutes of cooking time to help the sauce to reduce and thicken. Remove from the oven and season with a good amount of salt and pepper, to taste.

Garnish with fresh parsley and serve over hot, buttered egg noodles.

**Tip** If you do not have a large, oven-safe dutch oven pan, you can start the recipe in any pan, up to and including the simmering step, and then transfer the mixture to an oven-safe pan or baking dish. Use something with a tight-fitting lid or securely cover the dish with foil before placing it in the oven.

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Corned Beef Reuben Quesadillas

Posted on January 10, 2011 by amydeline

I was under the mistaken impression that all Irish people are inherently born with a taste for corned beef. I know I certainly was. I love it straight out of a pot of simmering water with a side of boiled cabbage and potatoes, prepared as breakfast hash under eggs over-medium, or on any sky-high sandwich constructed with rye bread. But, I recently learned that my Irish grandfather had no love at all for corned beef, except under one condition; when prepared as a Reuben. I suppose a little something magical happens when corned beef is paired with a bit of tart sauerkraut, creamy Thousand Island dressing, and melty Swiss cheese.

I’m not a once-a-year St. Patrick’s Day corned beef girl. I’m more of a whenever-the-opportunity-strikes corned beef girl. Over the years, I’ve prepared it a few different ways; boiled, baked, braised and slow-cooked. I love them all equally, but you can’t beat the simplicity of a pot of simmering water and a few hours of maintenance-free cooking time; makes a perfect corned beef every time. I recently looked into brining and curing my own beef brisket, but quickly abandoned the plan when I realized that the process would take weeks to complete. You don’t tell an Irish pregnant lady that she’s got to wait three weeks to enjoy her corned beef. No, you don’t.

I also learned something new about sauerkraut. I’d always assumed that sauerkraut was cabbage mixed with some sort of vinegar, in a sort of pickled way; perhaps a white wine or apple cider vinegar. I would have bet money on it had someone asked me what sauerkraut was made of. But, when I started looking into preparing my own sauerkraut, I quickly discovered that it is nothing more than cabbage and salt; allowed to ferment for a few weeks, until it develops that distinctly sour taste. Once again, after discovering that the process would take weeks to complete, I abandoned the idea and purchased prepared sauerkraut.

For a little variation on our corned beef feast, I decided to prepare Reuben Quesadillas. This simple recipe would make a great use for leftover corned beef or works well for a fresh-out-of-the-pot brisket. As part of our ongoing The Kids Cook Mondays series, my little men joined in on the quesadilla making process. Quesadillas, much like custom pizzas, are a fantastic dinner option for young children to get involved with. It allows them the opportunity to taste-test a variety of ingredients with the flexibility of preparing their very own personalized creations.

To facilitate the quesadilla construction, I organized several bowls of quesadilla fillings including the ingredients for our Reuben Quesadillas, along with some familiar favorites, such as American cheese and mini turkey pepperoni pieces. To add a little simple fun to the kids’ quesadillas, I used a large cookie cutter to cut star-shaped pieces from the flour tortillas. As they worked, I encouraged the kids to taste each of the ingredient options, but allowed them the flexibility to build their custom quesadillas as desired.

How to Prepare a Corned Beef Brisket

Place a corned beef brisket in a large pot. Fill with enough water to cover the brisket. Bring to a boil. Reduce heat, cover, and simmer for 3-4 hours, until fork tender. If you wish to serve with cabbage, potatoes, and/or carrots, add the cut potatoes and carrots to the pot during the last 20-25 minutes of cooking time and the cabbage during the last 15 minutes. Remove the corned beef from the water and cut against the grain before serving.

Corned Beef Reuben Quesadillas

Ingredients

  • Flour Tortillas
  • Corned Beef, thinly sliced and pulled apart into small pieces
  • Sauerkraut*
  • Swiss Cheese, shredded
  • Thousand Island Dressing

*To remove excess liquid and prevent soggy quesadillas, place the sauerkraut in a colander set over a bowl and allow it to drain for a few hours prior to using.

Directions

Preheat oven to 375 degrees. Spray a baking sheet with cooking spray. Place one flour tortilla on the baking sheet. Sprinkle with shredded swiss cheese. Scatter pieces of corned beef and sauerkraut over the cheese. Sprinkle with additional swiss cheese and top with another flour tortilla. Bake for 10-15 minutes, until the filling is hot and melty and the tortilla is slightly crisp. Serve with Thousand Island dressing.

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Peppermint Patty Cheesecake Bars

Posted on January 7, 2011 by amydeline

For my grandfather’s 80th birthday, my sisters and I combined our talents in the kitchen to gift him with a membership to our very own Sweet Treats of the Month club. Each month during his 80th year of life, we presented him with various platters and tins of homemade cookies, candies, bars, muffins, and cakes. As my grandmother anxiously watched his waistline and blood pressure, my grandfather eagerly waited by the mailbox for his monthly deliveries. It worked out to be the perfect gift for a man who has just about everything he desires in life.

Turns out that my grandfather wasn’t the only one who thought a membership in the Sweet Treats of the Month club was a grand gift. As the holidays approached, my father made a not-so-subtle Christmas wish to be enrolled in that homemade goodies club. You can imagine his delight when Christmas brought him his first installment of goodies along with the notification of his enrollment in this very exclusive club.

This weekend, we’ll be traveling to see my parents and other family who we’ve yet to celebrate the holidays with. We’ll also be hand delivering my dad’s January installment of treats. The beautiful thing about this exclusive club is that it’s 100% customizable to the member’s tastes. This means that my dad’s year of treats will be heavily focused on dark chocolates, gingery goodies, oatmeal creations, and maybe even a few chocolate-drizzled macaroons.

So, I set out in search of the perfect recipe for the January installment of goodies. Then, as if in answer to my mission, a fellow food blogger, at Liv Life, recently posted a list of her top ten recipes for the year. Included in the list was a recipe for Chocolate Peppermint Cheesecake Bars. They looked absolutely luscious and right up my dad’s alley. Her post led me to the original Food Network recipe for Chocolate Cheesecake Candy Cane Bars. After a few little modifications, aimed at running the minty flavor throughout the bars, and a substitution of peppermint patties for candy canes, I came up with these; Peppermint Patty Cheesecake Bars. Pretty sure my dad will be pleased!


Peppermint Patty Cheesecake Bars

Adapted from Food Network’s Chocolate Cheesecake Candy Cane Bars

Ingredients

For the Crust

  • 15 Chocolate Sandwich Cookies (mint-flavored, if available), crushed
  • 4 Tablespoons Butter, melted

For the Filling

  • 1 bar (8 ounces) Cream Cheese, softened
  • 1/2 cup Sour Cream
  • 2/3 cup Sugar
  • 2 Eggs
  • 8 ounces Semi-Sweet Chocolate
  • 1 teaspoon Peppermint Extract

For the Glaze

  • 4 ounces Bittersweet Chocolate, chopped
  • 2 Tablespoons Butter
  • 1 teaspoon Light Corn Syrup
  • 2 Tablespoons Sour Cream
  • 4-5 Peppermint Patty candies, chopped

Directions

Preheat oven to 350 degrees. Line an 8×8 baking dish with foil. Combine crushed cookies with melted butter. Press the cookie mixture into the bottom of the baking dish. Bake for about 15 minutes.

Meanwhile, prepare the filling. Using an electric mixer, beat together the cream cheese, sour cream and sugar until smooth. Add the eggs and beat for another minute or two. Melt the chocolate slowly in the microwave or in a bowl set over a pot of boiling water, stirring frequently. Add the melted chocolate and the peppermint extract to the cream cheese mixture and mix until combined. Pour the filling over the prepared crust. Bake for 25-30 minutes until slightly puffed around the edges. The center will appear slightly loose. Remove from oven and allow to cool for about 30 minutes.

To make the glaze, place bittersweet chocolate, butter, and corn syrup in a microwave-safe bowl. Heat for about 30 seconds at a time, stirring periodically, until completely melted. Stir in the sour cream. Spread the glaze over the cheesecake. Sprinkle with pieces of the peppermint patty candies.  Refrigerate overnight to thoroughly chill. Use the foil to lift the cheesecake from the baking dish and cut into small squares or bars.

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Creole Deviled Eggs

Posted on January 3, 2011 by amydeline

Recently, I was contacted by an organization called The Kids Cook Monday, which advocates for involving children in the kitchen. I’m a longtime supporter of cooking with kids. As a  parent and educator, I’ve seen firsthand the many benefits which early cooking provides, including building motor skills, developing and practicing mathematical concepts, enhancing language skills, and strengthening social-emotional skills. Furthermore, kids who participate in the cooking process are more likely to experiment with a variety of foods.

Here at The Gourmand Mom, my two mini sous chefs are my frequent companions in the kitchen. At the ripe old ages of 2 and 3, they’ve already begun to acquire a depth of culinary knowledge. You’ve already seen my little helpers pop up in previous posts. Some of my recipes have even been directly inspired by the wild imaginations of my tiny chefs (Pepperoni Pizza Salad and Vanilla Soup). As a supporter of The Kids Cook Monday campaign, you’ll be seeing my helpers featured more regularly, ideally once each Monday. The recipes themselves will remain the same.

In some way or another, almost everything I post can be seen as a kid-friendly recipe. To me, it doesn’t take hot dogs or PB&J to make a recipe suitable for kids to help. Just about every recipe has got components which would be appropriate for even the littlest hands to assist with. Young children are experts at measuring, stirring, rolling, pouring and smashing. Older children can even begin cutting soft items, like fruits or cheese. There’s almost always some way to get kids of all ages involved in the kitchen. Even modeling techniques and talking through the steps can be engaging and beneficial.

This past Friday, while my littlest guy napped, I entered the kitchen to begin preparing a few hors d’oeuvres for our little New Year’s Eve gathering. My three-year-old was content in the living room playing with some of his new toys. I hadn’t planned for a cooking with kids activity. But, within a few minutes, my son had climbed up on a chair to get a closer look at what I was doing and began asking, Is there a special step for me to do? I sent him off to wash his hands and grab the new chef’s hat and apron he received from his great grandmother for Christmas. Then, together, we set about preparing the first hors d’oeuvre; Creole Deviled Eggs, a spicy twist on a classic hors d’oeuvre.

My petite chef expertly smashed the yolks with a fork, then added and blended the ingredients which I measured for him. He was excited by the relish, which smelled like pickles and the hot sauce, which he claimed his brother would love. I invited him to taste our creation, prior to kicking up the spicy factor, but my hesitant little taste tester refused. Once the filling was complete, he stayed by my side as I spooned our filling into a pastry bag and completed our hors d’oeuvres. Though he was unwilling to taste our creation, he was more then proud to present his homemade hors d’oeuvres to our guests later that evening.

These spicy little eggs make a great addition to any hors d’oeuvres menu. They feature the familiar flavors of classic deviled eggs with just a touch of grown-up spicy flavor. If desired, you can even split the batch and prepare half in the traditional mild-flavored way and half with the added spice.

Creole Deviled Eggs

Ingredients

  • 12 Eggs
  • 1/3 cup Mayonnaise
  • 1 Tablespoon Creole Mustard (or Dijon Mustard, if Creole Mustard is not available)
  • 1 Tablespoon Relish
  • 1 1/2 teaspoons Creole/Cajun Spice Blend
  • Hot Sauce, to taste
  • Fresh Parsley, for garnish

Directions

Place the eggs in a saucepan. Cover with cold water. Bring to a gentle boil. Boil for about 10 minutes. Then, rinse the eggs under cold water and allow to cool. When cool enough to handle, carefully peel the eggs. Cut each egg in half lengthwise and remove the yolks. Place the yolks in a small mixing bowl and smash with the back of a fork. Combine the egg yolks with mayonnaise, mustard, relish, spices, and hot sauce. Add more or less spice and hot sauce, as desired. Spoon the filling back into the egg whites. For a more elegant result, place the filling into a pastry bag and pipe the filling into the egg whites. Garnish with fresh parsley, if desired. Refrigerate until ready to serve.

Makes 24 Deviled Eggs

A little picky-eater tip: When it comes to food, my children can be just as picky as any children, but it doesn’t stop me from exposing them to new flavors or lead me to water-down their meal plans. It can take a child multiple exposures to a new food before they become comfortable with it. Don’t give in to picky eaters. Continue to expose your kiddies to new foods, even foods they’ve vehemently rejected in the past. Typically, when I’m offering something unfamiliar, I pair it with a side of something known and enjoyed. This way, I ensure that everyone has got a little something familiar to fill their bellies, while also providing the opportunity to become more comfortable with a new food.

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Cinnamon French Toast Bake

Posted on January 2, 2011 by amydeline

I love brunch; that meal which is so perfectly placed between breakfast and lunch; a perfect excuse to eat breakfast foods at lunch time and spike your orange juice with leftover champagne from your New Year’s celebrations.

A few years ago, I awoke on the morning of a planned brunch with my sisters, set upon making some sort of French toast casserole. Much to my dismay, I quickly discovered that nearly every French toast casserole recipe called for resting the casserole overnight. Clearly, I was not prepared for this French toast casserole idea. But, not to be dissuaded by the small obstacle of time, I continued searching until I landed upon a French toast bake, which could be prepared and baked instantly, using prepared cinnamon rolls.

I made this Cinnamon French Toast Bake the morning of that brunch and a few times since, including this New Year’s Day. I’ve slightly modified the original recipe, which I found to be overly sweet and in need of a few additional minutes in the oven. This decadently sweet dish makes a delicious, special breakfast for Christmas morning, New Year’s Day, or a brunch any time of year!

Cinnamon French Toast Bake

Adapted from Pillsbury’s Cinnamon French Toast Bake

Ingredients

  • 1/4 cup Butter, melted
  • 2 cans Refrigerated Cinnamon Rolls (with icing)
  • 6 Eggs
  • 1/2 cup Light Cream
  • 2 teaspoons Vanilla
  • 2 teaspoons Cinnamon
  • 1/8 teaspoon Salt
  • 3/4 cup Pecans, chopped
  • 1/2 cup Maple Syrup

Directions

Preheat oven to 375 degrees. Pour the melted butter into a 13×9 baking dish. Tilt the dish so the butter covers the bottom. Cut each uncooked cinnamon roll into 8 pieces. (Set the containers of icing aside to garnish the finished French toast bake.) Scatter the cinnamon roll pieces over the melted butter. Lightly beat the eggs in a medium-sized bowl. Whisk in the cream, vanilla, cinnamon and salt until well blended. Pour the mixture over the cinnamon roll pieces. Scatter the chopped pecans on top. Drizzle with the maple syrup. Bake for 30-32 minutes. Remove from the oven and cool for 10-15 minutes. Slightly warm the cinnamon roll icing in the microwave for a few seconds. Drizzle the icing over the French toast bake before serving. (You may only need one of the icing containers.)

Serve with additional maple syrup, if desired.

In the mood for a good brunch? Here are a few other previously posted Gourmand Mom brunch ideas:

Traditional Eggs Benedict and Smoked Salmon Eggs Benedict (with links to photo guides on poaching eggs and making Hollandaise Sauce)

Breakfast Pizza

Homemade Cream Cheese with Bagels

Brunchy Beverages

PB&J French Toast

Strawberry Stuffed French Toast

Chocolate Chip Bacon Pancakes

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New Year’s Eve Hors d’oeuvres Round Up

Posted on December 29, 2010 by amydeline

I’ve said before and I’ll say it again. I love hors d’oeuvres. In my opinion, there’s no better way to entertain, be it for a casual girls’ night in, an elegant cocktail event, or a poker game, than with a selection of tasty hors d’oeuvres. One of my favorite events to host with an all hors d’oeuvres menu is New Year’s Eve. We keep things casual around here; pajamas, champagne, and an all munchies menu. With that in mind, I thought it wise to take a look back at some previously posted hors d’oeuvres and appetizer ideas which work perfectly for a New Year’s bash!

Click on the titles for links to recipes and more info on each idea.

Petite Toasts with Smoked Salmon and Crème Fraiche – Cold smoked salmon with a dollop of crème fraiche. Check near your grocery store’s cheese section for crème fraiche, which is similar to sour cream, only thicker and less sour. If your store doesn’t carry crème fraiche, you can substitute with a bit of sour cream or cream cheese blended with fresh dill.

Feta Cheese Mousse with Summer Fruits – Watermelon and fresh figs will be more difficult to find at this time of year. Substitute with any fresh or dried fruits. Goat cheese would also work well in this recipe and pair deliciously with fruit.

Buffalo Chicken Wing Dip – This one’s a crowd pleaser! Not too pretty to look at, but super tasty. Pair with tortilla chips, fresh celery, or chunks of doughy bread. It can be made ahead, refrigerated, and baked before serving.

Olive Tapenade Three Ways – Three variations on a simple and delicious olive tapenade. My favorite is the sun-dried tomato tapenade. Serve with crackers or slices of baguette.

Asian Style Turkey Meatballs with Hoisin Peanut Sauce – An interesting twist on cocktail meatballs. Prepare ahead of time and reheat before serving. About 15-18 minutes in a 350 degrees oven should do the trick!

Tomatoes, Mozzarella, and Basil Pesto – A classic favorite! Serve with slices of baguette and let your guests construct their own little hors d’oeuvres.

Baked Brie – Fill with apricot preserves or your favorite type of jam. Fresh whole-berry cranberry sauce works well too!

Bacon Stuffed Mushrooms – Omit the bacon for a vegetarian alternative.

Shrimp with Spicy Cocktail Sauce – New Year’s Eve feels like the perfect night for shrimp cocktail! Make your own cocktail sauce and serve with a few wedges of lemon.

Crab-Stuffed Jalapeño Poppers – A fresh and elegant alternative to frozen jalapeño poppers! Certain to clear those sinuses.

Mini Jumbo Lump Crab Cakes with Chipotle Remoulade – My personal favorite of the bunch! Prepare the mini crab cakes exactly as directed for full-sized crab cakes, only smaller. Broil for about a minute less. Serve each bite-sized crab cake with a dollop or drizzle of the remoulade.

Blue Cows in a Blanket – While all your neighbors are serving Pigs in a Blanket, you can stand out with these Blue Cows in a Blanket!! Think mini Bacon Bleu Cheese Burgers wrapped in puff pastry! Ummm….YUM!

Apple Cinnamon Rangoons – I want to marry these little goodies and run away with them to spend our lives together in apple cinnamon bliss. (Don’t tell my husband!)

Spinach Dip with Fried Wonton Chips – A simple prepare-ahead dip. Serve in a bread bowl with chunks of bread for an even easier, and equally delicious, alternative.

Spanakopita – Recipe Coming Tomorrow!!

A Few Other Simple Ideas…

Pigs in a Blanket – People love ’em. Make your own honey mustard sauce by combining dijon mustard with honey, as desired. Or serve with a simple Sweet and Sour sauce made from ketchup, grape jelly, and a splash of Worchestershire sauce.

Dates wrapped in Bacon – I might be making these myself this year. Stuff the dates with goat cheese or bleu cheese, if desired. Wrap each date with a piece of bacon and secure with a toothpick. Bake for about 20 minutes in a 400 degrees oven, until bacon is crispy.

Dried Figs with Goat Cheese and Prosciutto – Easy as it sounds! Cut dried figs in half. Place a small piece of goat cheese on the cut side. Wrap with a piece of prosciutto

Assorted Cheese Tartlettes – A fun alternative to a traditional cheese platter. Purchase pre-made phyllo shells and fill with a variety of cheeses and other toppings. Bake in a 350 degrees oven for about 10 minutes before serving. Try Feta with Olive Tapenade and Pine Nuts, Gorgonzola with Poached Pears and Bacon, Brie with Dried Apricots and Almonds, or Cheddar with Ham and Apples.

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Post Christmas Recovery and Recap

Posted on December 28, 2010 by amydeline

Well, the big day has passed. The carefully wrapped gifts have been enthusiastically unwrapped. The cookies, pies and festive dinners have been prepared and consumed, with minimal leftovers to speak of. New toys have been put through their paces and new clothes have been worn and washed. Our house guests and house pets have all made their way home and all that’s left is to launder the sheets and towels. It was a beautiful holiday filled with laughter, love, and smiles.

And now, things are gradually returning to normal. We’re slowly reclaiming the house from the holidays, sweeping up the pine tree needles, and finding places to stash the new toys. As much as I thrive on the Christmas festivities, I’m looking forward to a bit of normalcy. I’m ready to pack away the cookie sheets for a while and get back to our normal day-to-day cooking and routines.

I must admit, I’ve been feeling a bit of post-holiday indulgence remorse. I ate way too many cookies and slices of eggnog pie “for the baby”, which I’m pretty sure went straight to my hips instead. The measly remainder of holiday cookies have been officially exiled from the house and I’m looking forward to some light, nutritious meals for the sake of my hips. But speaking of the baby, we found out yesterday morning that we are expecting our third boy! Looks like my husband just formed himself a foursome for golf!

I’ll be whipping up some healthy new recipes soon. But first, here’s a quick recap of some of the goodies we enjoyed with our holiday guests.

We started on Christmas Eve Eve (does that make sense?) with a request from my brother-in-law for my Steak Bordelaise Pizza. I’ve shared this recipe for you before, back in my Pizza Dragons and Chairs of Stock post. I guess you can say this is one of my signature dishes. It’s sort of a steak dinner on a pizza crust. This is definitely not your run of the mill pizza. My pizza traditionalist father would be reluctant to call it a pizza at all, but we’re all big fans of the dish around here.

On Christmas Eve, I cooked up a Chicken Parmigiana dinner, complete with spaghetti and toasty hot garlic bread. I’ve been cooking Chicken Parmigiana on Christmas Eve in this house for many years now, long before my husband and I were married and long before this house was our house. I’ll give the Chicken Parm it’s own post with a proper recipe soon, but for now, you can take a look back at my recipe for Eggplant Parmigiana. My Chicken Parm follows the same basic recipe, only substituting breaded thin-cut or pounded chicken breasts for the eggplant. It’s a delicious meal that can be almost fully prepared ahead of time. It’s definitely a satisfying crowd pleaser!

On Christmas, we started with two easy appetizers of Fresh Mozzarella and Tomatoes with Basil Pesto on Baguette and Shrimp with Spicy Cocktail Sauce. You can find my recipe for Basil Pesto back in my Toasted Caprese Sandwich post. For the shrimp, simply boil large de-veined shrimp for a few minutes until they curl and turn bright pink. Or, take the easy route, as I do, and buy a large bag of frozen, peeled, tail-on shrimp and allow them to defrost in the fridge overnight. Make a quick, delicious cocktail sauce by combining about a cup of ketchup with a healthy dose of horseradish (a few heaping tablespoons), a splash of Worchestershire Sauce, splash of Lemon Juice, and splash of Tabasco.

Our Christmas dinner featured Roasted Beef Tenderloin with two sauces. I trimmed and tied a 5 1/2 pound beef tenderloin, rubbed it with olive oil, generously sprinkled with salt and pepper, and roasted in a 425 degrees oven for about 45 minutes. Smaller roasts will cook quicker. On the side, I served a Horseradish Cream Sauce (made with sour cream, a generous amount of horseradish, dash of white wine vinegar, salt and pepper) and a Red Wine Mushroom Sauce, which was simply an adaptation of the Bordelaise Sauce used on my Steak Bordelaise Pizza; a little less wine, slightly less reduced, with sauteed mushrooms added at the end.

On the side, we enjoyed my Cheddar Garlic Biscuits, Spicy Utica Greens, Roasted Garlic Mashed Potatoes, and Roasted Brussel Sprouts with Bacon and Walnuts. Every bit was enjoyed. The brussel sprouts even managed to surprise a few apprehensive diners. For dessert, we enjoyed massive platters of cookies and Chocolate Eggnog Pudding Pie. Overall, it was a simple meal to pull off for a large group, which gave me plenty of downtime to enjoy with the kids and our guests.

It was another truly wonderful Christmas season, topped off by the revelation of our third baby boy! We are so very thankful for all of our blessings. Stay tuned for new recipes, coming up soon!

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Mexican Hot Chocolate Cookies

Posted on December 24, 2010 by amydeline

The big day is finally upon us! The remainder of our holiday house guests and house pets arrived a few days ago and our home is now bustling with activity. The kids (and I) are overflowing with anticipation.

Yesterday evening, Santa made an early visit to my house, dressed as a Home Depot delivery man. He brought me the gift which every Gourmand Mom needs…an extra refrigerator for the garage. Skip the faux furs, glitzy clutch purses, and other sparkly bling that television advertisements will lead you to believe that every woman desires. All this girl wanted was a fridge.

I’ll be signing out for a few days to enjoy this most wonderful holiday with my family, but before I go, here’s one more cookie recipe to add to the collection. These cookies weren’t on the agenda for this year. They were a last minute addition, inspired by those Double Chocolate Peppermint Cookies I’d baked and Martha Stewart. The chocolate cookie recipe, adapted from Hershey’s was so delicious, that it left me with the overwhelming urge to bake more chocolate cookies. Then, while flipping through Martha Stewart’s most recent cookie magazine, I ran across a recipe for Mexican Hot Chocolate Cookies.

The idea was irresistible to me; chocolate cookies accented with a healthy dose of cinnamon and spicy cayenne pepper. It reminded me of a Chocolate Chile Cake I baked several months ago. I had to give these cookies a try. So, I took the Hershey’s cookie recipe and combined it with Martha’s spices to create these delicious Mexican Hot Chocolate Cookies. The result is a chewy, rich chocolate cookie, which tastes of fudge on the first bite, but lingers with a kick of cayenne in the background. Definitely worth a try!

Mexican Hot Chocolate Cookies

Ingredients

  • 2 cups Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Cayenne Pepper
  • 2 sticks Butter, softened
  • 1 cup White Sugar
  • 3/4 cup Light Brown Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract

Directions

Preheat oven to 375 degrees. Stir together the flour, cocoa, baking soda, and salt. Set aside. In a separate bowl, beat together the butter and sugars until creamy. Add the eggs and vanilla extract to the butter/sugar mixture. Beat for another minute or two, until well blended. Gradually blend in the flour mixture. Roll the dough into small balls (about 1″ diameter) and place about 1 1/2″ apart on a baking sheet. Bake for 9-10 minutes. Cool for a couple minutes on the baking sheet before moving the cookies to a cooling rack to cool completely.

Makes about 5 dozen cookies

If you ask my kids, you can’t have hot chocolate without marshmallows. So, for a fun little twist, I wrapped some of the spicy chocolate dough around mini marshmallows before rolling the balls. The marshmallows melted into the cookies and added a touch of extra gooeyness in the center!

Wishing you all a Very Merry Christmas and Happy Holiday Season!

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Holiday Bark and Chocolate Spiders

Posted on December 20, 2010 by amydeline

So, let’s say you’ve got the urge to make a few festive treats this week, but you have no desire to deal with long lists of baking ingredients, flour-covered kitchens, or a hot oven. I’ve got two perfect solutions for you.

First, we’ve got Chocolate-Covered Spiders. I know. They hardly sound festive, at least not for this time of year. Perhaps Halloween is a more appropriate time of year for these little goodies. But in my family, they were always made at Christmastime. I’ve actually already shared this recipe once before, during my Christmas in July celebration. Since the holidays are actually upon us, it seems fitting to revisit these chocolatey treats.

Chocolate-Covered Spiders

Ingredients

  • 1 (12-ounce) package Semi-Sweet Chocolate Chips
  • 1 cup Butterscotch Chips
  • 1 container Chow Mein Noodles
  • 1 cup Peanuts

Directions

Line a few baking sheets with parchment or wax paper. Melt the chocolate and butterscotch chips in a double boiler or in the microwave, stirring frequently. Fold in the chow mein noodles and peanuts until they are well coated in chocolate. Drop spoonfuls of the mixture onto the wax paper. Refrigerate for 1-2 hours, until the chocolate has hardened.

Second, we’ve got holiday bark. Bark is one of those super-simple ideas with infinite variations. Use any kind of chocolate (or combination of chocolates) and mix with any kind of nuts, fruits, candies, etc. Simply melt your chocolate of choice, mix in your desired filling, spread into a pan, chill, and break. So, have fun with this ‘recipe’ and adapt it to your personal preferences. I went with deep, dark chocolate, mixed with pistachios, dried cranberries, and white chocolate chips for a festive green, red, and white effect.

Dark Chocolate Holiday Bark

Ingredients

  • 1 pound (16 ounces) good quality Dark Chocolate or Semi-Sweet Chocolate Chips
  • 1/2 cup Pistachios
  • 1/2 cup Dried Cranberries
  • 1/2 cup White Chocolate Chips

*Substitute any kind of chocolate or fillings you desire.

Directions

Line a baking sheet with parchment paper. Melt the chocolate in the microwave or in a double boiler. Stir in most of the nuts, cranberries, and white chocolate chips. Spread the mixture in a thin layer on the prepared pan. Sprinkle the remaining nuts, cranberries, and chips on top. Chill until firm. Break into pieces.

My cookie collection has been completed and cookie platters and tins have been arranged for gifting. Stay tuned for two more cookie recipes and a few holiday menu ideas, coming up this week!

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Cherry Vanilla Drops

Posted on December 17, 2010 by amydeline

My baking equipment is in revolt. I don’t blame it. I outright lied. The proof is in yesterday’s post. I’d promised my baking equipment a small break from this baking madness. It’s served me well these last few weeks. It really deserved a break. And then the cookie mania took hold again. I just had to have those little thumbprint cookies with the marashino cherries. It couldn’t wait a few days. I needed them immediately.

So, moments after I hit the publish button on yesterday’s post, I took three sticks of butter out of the fridge to soften. I’m pretty sure that’s what clued the baking equipment in; those conspicuous sticks of butter sitting on the counter. If I were smart, I would have hidden them in the dining room. But, on the counter they sat. And then, when it came time to mix up the cookie dough, my electric mixer was nowhere to be found. Nowhere.

Now, for anyone who knows me and my not-so-borderline obsessive compulsive tendencies, you’d realize that this is an unusual occurrence. I don’t misplace things very often. Everything has a place. In this case, the mixer’s place is back in its original box, in the pantry, next to the mini food processor. But when I went to said place, there was no mixer. Just an empty box. Befuddled doesn’t begin to explain my reaction. I scanned the kitchen, scanned the pantry, scanned the dining room. No mixer.

After a bit of searching, I finally found the mixer, cord wrapped around it, hiding in a basket in the pantry, under a pile of chocolate chips and marshmallows. That is most definitely not where I would have put my mixer.

My current theory is that the mixer caught sight of the butter on the counter and tried to make a run for it. When it realized it had no legs or other form of locomotion, it simply took cover and hoped for the best. Sorry dear mixer, my best is better than your best. I win. We’re making cookies.

I started with a Martha Stewart recipe for thumbprint cookies, but since my version doesn’t involve any thumb-sized indentations, it hardly seems appropriate to call them thumbprint cookies. So, based on my addition of a healthy dose of vanilla and sweet marashino cherries, I’m dubbing these little guys Cherry Vanilla Drops.

Cherry Vanilla Drops

Adapted from Aunt Maggie’s Jam Thumbprints via Martha Stewart

Ingredients

  • 3 sticks Butter, softened
  • 1 cup Sugar
  • 1 Egg
  • 2 teaspoons Vanilla
  • 3 1/4 cups Flour
  • 4 dozen Marashino Cherries

Directions

Preheat oven to 350 degrees. Beat butter and sugar until creamy. Add the egg and vanilla. Beat for another minute or two, until well combined. Gradually add the flour, until evenly blended. Roll the dough into balls, about 1″ diameter. Place about two inches apart on a baking sheet. Press a marashino cherry into the center of each ball. Bake for about 18 minutes, until the edges just begin to turn golden. Cool for a minute or two on the baking sheet, then transfer to a cooling rack to cool completely.

Makes about 4 dozen

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