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Asian Chicken Salad in Phyllo Bowl

Posted on September 18, 2010 by amydeline

Syracuse, New York was recently given the distinction by Farmer’s Almanac as being the #1 Worst Winter Weather city in the United States. Speaking for all Syracusians, I’d like to express our sincerest gratitude for this special honor. We’re all truly humbled by this special recognition. We’d like to thank Mother Nature, Queen Frostine, and Madam Lake-Effect-Snow. We couldn’t have done it without you all.

A Lion on the Clearwater Beach Dunes...moments before he charged at me and bit my thigh

Winters are a truly cold and snowy mess up here. So, you may understand why my family ran away to Florida last year. We hopped in the car and drove ourselves down for a month-long winter reprieve. While there, my husband worked as he would work up here. And I tended to the family, as I would tend to the family up here. We just did it all in the Florida warmth. The modern luxury of telecommuting is a priceless gem.

Playing in the sand, while waiting for a table at Frenchy's Rockaway Grill

We retreated to an area called Clearwater Beach, where we rented a townhouse, which was situated a block from the Gulf of Mexico. Most nights, I cooked, as I would at home. But, we also enjoyed some of the local beachfront dining options. The place that became our favorite was called Frenchy’s Rockaway Grill. The menu featured a predictable selection of salads, sandwiches, burgers, and seafood. But the sunsets were always beautiful, the pitchers of Sangria were oversized, and the food never failed to hit the spot.

During our stay in Clearwater Beach, I became somewhat addicted to the Rockaway Grill’s Asian Chicken Salad; crisp lettuce and tender chicken tossed in a slightly sweet and spicy sesame dressing, topped with crunchy nuts and noodles and served in a phyllo dough bowl. It was a perfect blend of sweet, spicy, savory, tender bites, and crunch. It was, by far, the most satisfying Asian Chicken Salad I’ve ever tasted. So, now whenever I think of Asian Chicken Salads, I think of Clearwater Beach.

With Clearwater Beach on my mind, I’m making up my own version of Asian Chicken Salad, served in a phyllo bowl, Rockaway Grill style!

Asian Chicken Salad in Phyllo Bowl

Ingredients

  • 2 cups Chicken, cooked and chopped
  • 8-10 cups Lettuce (Iceberg/Romaine blend)
  • 1 cup Chow Mein Noodles
  • 1/2 cup Cashews
  • 1/2 cup Green Onions, chopped
  • 4 sheets Phyllo/Filo Dough, defrosted according to package directions**

For the Sesame Dressing

  • 1/2 cup Sesame Oil
  • 1/2 cup Rice Vinegar
  • 2 Tbsp Soy Sauce
  • 4 Tbsp Brown Sugar
  • 2 tsp Fresh Ginger, grated
  • 2 tsp Garlic, minced
  • 2 Tbsp Black Sesame Seeds
  • Cayenne Pepper

Directions

Preheat oven to 400 degrees. Spray a medium sized bowl with cooking spray or lightly coat with vegetable oil. Gently arrange one sheet of phyllo dough inside the bowl, so that it takes the shape of the bowl. Hang the tips of the phyllo dough corners over the edge of the bowl to hold it in place. Place the bowl in the oven and bake for about 4 minutes, until golden brown and crisp. Remove the phyllo shell and repeat with the remaining three sheets, to form four phyllo dough bowls.

Prepare the dressing by whisking together all dressing ingredients. Season with cayenne pepper, as desired.

To arrange the salad, toss the lettuce and chicken in the dressing. Place the phyllo bowls onto plates. Distribute the dressed salad into the four phyllo bowls. Top each salad with chow mein noodles, cashews, and green onions.

Serves 4

**It took me a few tries before I got the phyllo bowls just right. Once I got it, they were a cinch to make. Just to be safe, you may want to have a few extra phyllo sheets on hand!

To keep the phyllo bowl light, I chose to use one single phyllo sheet for each bowl. But, for a thicker, puffier bowl, simply brush one sheet of phyllo dough with melted butter. Lay another sheet of phyllo on top. Brush the second sheet with butter. Lay a third sheet on top and brush with butter. Arrange the three stacked layers into the bowl and bake until golden brown and crisp.

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Posted in Dressings and Condiments, Food, Poultry, Recipes, Salads, Vegetable and tagged , , , , , , . Bookmark the permalink.

Honey-Balsamic Salmon over Gingered Sweet Potato and Apple Hash

Posted on September 16, 2010 by amydeline

I must be dreaming about fall lately. Perhaps it’s the cool evening breeze coming through the barely opened windows, just enough to adjust the temperature in the room to perfect down-comforter weather. Whatever it may be, I’ve been waking up with fully formed fall dishes on my mind. Well, almost fully formed. The details take a moment to come to me, almost in the way you have to strain to put together the pieces of a dream.

Most recently, I awoke thinking of honey-glazed salmon. Yes, that sounds good. With pureed sweet potatoes. Correction; pureed gingered sweet potatoes. Wait, that’s still not right. It should be a sweet potato hash with apple. Yes, that’s it… Honey-Glazed Salmon with Gingered Sweet Potato and Apple Hash. I didn’t decide to add the balsamic until I actually got cooking. And it was a wise addition, indeed.

There’s not much else to say about this dish. It’s simple, delicious, and perfectly fall-icious.

Honey-Balsamic Salmon over Gingered Sweet Potato and Apple Hash

Ingredients

For the Salmon

  • 4 4oz. Salmon Fillets
  • Salt and Pepper
  • 1/8 cup Honey
  • 1/8 cup Balsamic Vinegar

For the Hash

  • 2 Sweet Potatoes
  • 1 Apple
  • 2-3 tsp Fresh Ginger, grated
  • 1 Tbsp Lemon Juice
  • 3 Tbsp Butter
  • Salt and Pepper

Directions

Preheat oven to 400 degrees. Place the salmon fillets in a baking dish and season with salt and pepper. In a small bowl, combine the honey and vinegar. Stir until well combined. Pour the mixture over the salmon fillets. Place the baking dish in the oven. Cook for 15-20 minutes, until cooked through. Periodically spoon some of the honey-balsamic mixture over the fillets as they cook.

For the hash, peel the potatoes and apple. Use a box grater to shred the potatoes and apple. Combine with the grated ginger. Toss with a bit of lemon juice to prevent the apples from browning. In a large skillet, melt the butter over medium heat. Add the sweet potato mixture and cook for 10-15 minutes, stirring and flipping often to prevent burning. Season with salt and pepper, as desired.

To serve, place a mound of the sweet potato-apple hash in the center of the plate. Place a cooked salmon fillet on top. Drizzle with a bit of the honey-balsamic sauce from the baking dish. Garnish with sliced green onions.

Serves 4


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Eggplant Parmigiana

Posted on September 15, 2010 by amydeline

Winter comes on fast here in Syracuse. It seems like one week you’re sweating in 90 degrees weather at the fair and the next week you’re rummaging through the house trying to figure out where you stashed your scarf when winter finally ended in June. It’s a long, cold, snowy winter ’round here, predominated by gloomy, gray skies and frostbitten noses.

But, there’s a short period of time between the summer and winter, where the sun is still shining, but the air carries just a touch of chill; sweater weather. The leaves turn a beautiful rainbow of rusty reds, burnt oranges, and golden yellows. Apples are ripe for picking. It’s perfectly autumn.

And though I don’t particularly care for the long periods of Syracuse winter gloom, I feel a buzz of excitement on the day I wake up to that perfectly autumn weather. To me, the first cool day in September is shouting one thing, loud and clear… Welcome to Comfort Food Season!

Comfort food season. It’s the time for spending a little longer in the kitchen. Time for heating up the oven and letting the warm aromas permeate the house. Time for hot, cheesy dishes, casseroles, and slow-cooked meats with roasted potatoes. Time for forgiving stretchy pants and bulky sweaters. Comfort food season makes this Gourmand Mom a very happy girl.

So, in honor of comfort food season, I’m making one of my childhood comfort food favorites. You see, I’m Irish, Scottish, and Armenian by heritage, but a good part of my family is Italian. I was raised on Italian food. There may not be a drop of Italian blood in me, but there’s the heart of an Italian cook hiding in there. And, as far as I’m concerned, when it comes to comfort food, it doesn’t get much better than Eggplant Parmigiana. Breaded and fried eggplant, layered with cheese and tomato sauce, then baked until perfectly hot and delicious.

My recipe is based on the recipe I was raised with. The secret comes from the combination of three different cheeses between each layer of eggplant; parmigiano-reggiano, mozzarella, and ricotta. The ricotta’s the real key, if you ask me. You can use any kind of tomato sauce in the dish. Homemade marinara or a high-quality store-bought sauce would be fine. I’m using a jar of Bertolli’s spicy Arrabbiata Sauce, which I received in the welcome gift bag over the weekend.

My process for making eggplant parmigiana begins with salting the eggplants. If you’re using freshly picked or baby eggplants, you can probably skip this step. For larger eggplants, which have been off the plant for a few days, salting serves a dual purpose. The salt draws out the bitter liquids which can accumulate in older eggplants, leaving you with a better flavor. Also, as a result of removing some of the liquid, you’ll have a firmer eggplant which will absorb less oil during the frying process.

The entire process of composing the eggplant parmigiana is a little time-consuming, but not complicated. The great part is that is can be prepared ahead of time and refrigerated or frozen until you’re ready to eat. If baking from refrigerated or frozen, be sure to add some additional cooking time to ensure that the dish gets thoroughly heated through.

Eggplant Parmigiana

Ingredients*

  • 2 medium/large Eggplants, sliced into approximately 1/3″ slices
  • Salt
  • 1 cup Flour
  • 3 Eggs, lightly beaten
  • 2 cups Bread Crumbs
  • 1/2 cup Olive Oil
  • 2 cups Tomato Sauce
  • 1/2 cup Parmigiano-Reggiano Cheese, shredded
  • 2 cups Mozzarella Cheese, shredded
  • 2 cups Ricotta Cheese

* All measurements are approximate. Adjust according to the size of your eggplants and your preferences.

Directions

Preheat oven to 350 degrees.

Arrange the eggplant slices on a baking sheet. Generously sprinkle the slices with salt. Allow the salted eggplant to rest for 15-20 minutes. You will begin to see droplets of liquid forming on the eggplant. Rinse the eggplant slices and pat dry.

Then, set up a dish of flour, bowl of the beaten eggs, and a dish of bread crumbs. Press both sides of each slice into the flour, dip in the beaten eggs, then press into the bread crumbs to thoroughly coat. Repeat this process with all eggplant slices.

Heat a few tablespoons of olive oil in a frying pan over medium heat. Places slices of eggplant in a single layer in the pan. Cook for about two minutes, then flip and cook on the other side for two minutes. Both sides should be a golden brown. Place the slices on layers of paper towels to drain. Continue this process, adding more oil as necessary, until all of the eggplant has been cooked. If the bread crumbs remaining  in the pan between batches begin to burn, wipe out the pan and replace with fresh oil before beginning the next batch.

Pour a small amount of sauce in the bottom of a baking dish. To compose the eggplant parmigiana, spread a spoonful of ricotta onto a slice of eggplant. Place the slice on top of the sauce in the baking dish. Sprinkle with parmigiano-reggiano and mozzarella. Then drizzle a small spoonful of tomato sauce on top. Repeat with additional eggplant, cheese, and sauce to create layered towers of eggplant, cheese, and sauce, each without about four eggplant slices. After placing the final slice of eggplant on the tower, top with sauce, then parmigiano-reggiano and a generous amount of mozzarella.

Bake for about 30-35 minutes. For a firmer cheese crust, leave the baking dish uncovered. For a meltier, gooey cheese topping, cover the baking dish with foil for the first 25 minutes or so.

Serve over spaghetti with extra sauce and cheese.


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The Gourmand Mom Hits the Big Apple

Posted on September 11, 2010 by amydeline

Hi everyone!

Just wanted to pass along a quick update from our big trip to NYC. If you haven’t been following the story, we’re here as a result of my winning recipe, Braised Lamb Shanks and Mushroom with Brown-braised Onions, which I entered into a contest sponsored by Bertolli, the company which produces delicious pasta sauces, olive oils, and fresh-tasting frozen meals.

We arrived early yesterday afternoon and were greeted at the airport by a swanky Lexus towncar. Not a bad way to start the weekend. The driver got us into the city in a snap and we checked into our room on the 39th floor of the Crowne Plaza Times Square Hotel.

Within a few minutes of our arrival, there was a knock on the door, announcing the arrival of a welcome gift from the Bertolli team. The highlight of the gift was seeing my recipe printed on a glossy recipe card.

By this point, it was well past our lunch time and my belly was burning with hunger. We set out in search of food, specifically Italian food, which my husband had a hankering for. We bypassed an Olive Garden and landed upon a little corner place called Ciro Trattoria. The placard in the front advertised a $15 Prix Fixe 3-course menu, with options such as Spaghetti and Meatballs, Chicken Marsala, or Rigatoni Bolognese. Sounded right up our alley, so we entered.

Upon opening the front door, we were greeted by four uniformed police officers and a self-proclaimed psychotic who’d apparently just downed six Coronas and a Hennessey on the rocks in a thirty-minute time frame before deciding that she didn’t feel like paying. Ahh… good ole New York City. I sure did miss it here. The host ushered us to a comfortable table far removed from the commotion. We ordered our drinks and selected our entrées.

Our meal began with a house salad, in a surprisingly delightful vinaigrette. The sweetness of the dressing provided an excellent contrast to the saltiness of the olives in the dish. Italian bread was served warm, perfectly crispy on the outside, chewy in the middle.

We shared an order of Fried Calamari, which were lightly seasoned and well-cooked. The sauce was unremarkable, but overall it was a pleasing dish.

For my entrée, I selected the Rigatoni Bolognese. My husband had the Spaghetti and Meatballs. Once again, the sauce was somewhat unremarkable, but the pasta was cooked perfectly al dente and the parmesan cheese was particularly delicious. I had no trouble clearing my plate.

For dessert, they served Tortoni; a small ice cream dish topped with a light layer of ground nuts and a cherry. It was delicious. My only complaint is that is didn’t come with extra nut topping!

By the time we left, the raving woman had been escorted out of the restaurant and was standing in the middle of the road yelling at the cars. We made our way past and headed back to the hotel for a much-needed nap.

In the evening, we had the opportunity to meet up with the other contest winners and the Bertolli team at a welcome dinner, which was held in a private dining room at a Bryant Park restaurant called Aureole. What a truly lovely group of people!

The drinks, conversation, and laughter flowed easily amongst this new group of friends. We even had the opportunity to meet an extraordinarily well-spoken and well mannered young man, who floored us with his knowledge of the culinary world. He also happens to be a skilled drummer, bassist, and pianist; a young Rock & Roll chef! He shares a food blog with his foodie mom, called The Mouths, which I will definitely be following!

Dinner was truly impressive, prepared to perfection. I started with the Organic Baby Greens with Fresh Buffalo Mozzarella, Summer Vegetables, and White Balsamic Vinaigrette.

For my entrée, I selected the Beef Tenderloin with English Peas, Smoked Fingerling Potatoes, Pearl Onions, and Sauce Au Poivre. It was melt-in-your-mouth tender and expertly seasoned.

Dessert was a Warm Chocolate Cake served with Pistachio Ice Cream and Candied Pistachio. The flavor was full of rich, decadent chocolate, yet the texture was indescribably light. Chocolate heaven on a plate.

It was a lovely dinner, which I felt honored to be part of. Tonight is the big event at Lincoln Center. I’m both incredibly excited and nervous. We’ll be attending the Zac Posen fashion show, followed by the Bertolli after party, hosted by Rocco Dispirito and Zac Posen. The winning dishes have been carefully scaled down into passed hors d’oeuvres and will be served to the attending celebrities and media. It’s certain to be an event unlike anything I’ve ever experienced.

Wish me luck!

: )

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Surf and Turf – Anniversary Style

Posted on September 10, 2010 by amydeline

Five years ago, on a sunny early-September afternoon, I married my best friend. And what a beautiful five years it has been. As I sit here reflecting on the past five years, I am eternally thankful for all we have. Love, trust, respect, humor, empathy. We are acutely aware of how fortunate we are.

Photograph courtesy of Tamela Kemp Photography ~ http://www.tamelakemp.com

After a long dating relationship, begun during our college days, we decided to formally tie the knot, which we’d informally tied long before. We carefully crafted all of the details of our wedding to represent our tastes and the result was a memorable wedding day, which our friends and family continue to remark on.

Photograph courtesy of Tamela Kemp Photography ~ http://www.tamelakemp.com

We married at the Thomas Birkby House in Leesburg, Virginia; a lovely property, circa 1770. We said our vows in front of the carriage house, where 130 or so of our closest friends and family had gathered. The bridesmaids wore warm autumn brown and carried rust colored Leonides roses. I carried a bouquet of ivory roses with moss green hydrangeas.

Photograph courtesy of Tamela Kemp Photography ~ http://www.tamelakemp.com

Immediately following the ceremony, our guests enjoyed a cocktail hour in the courtyard to the sounds of a harpist. Hors d’oeuvres were passed and guests mingled while enjoying the assortment of wines and specialty beers we’d hand-selected.

Passed Hors d’oeuvres Menu

Jumbo Shrimp Cocktail with Tangy Cocktail Sauce

Little Washington Tartlette ~ Melange of Virginia Country Ham, D’Anjou Pear, Baby
Arugula and Parmigiano-Reggiano,

Dried Figs with Gorgonzola garnished with a Poached Cranberry

Smoked Salmon on Sweet Potato and Apple Pancakes

Crispy Tomato Toast with Fresh Mozzarella and Basil

Photograph courtesy of Tamela Kemp Photography ~ http://www.tamelakemp.com

Following the cocktail hour,we moved into a large white tent with a ceiling of soft, gathered fabric and a brass chandelier, where the pièce de résistance of our wedding awaited; the food. Of all the details we’d carefully planned, the food was our highest priority. Well, at the very least, it was my highest priority. And when it came down to planning the meal for our wedding, our plan was certain. Skip the traditional multi-course dinner in exchange for a wider assortment of unique, carefully-crafted, decadent hors d’ouevres; arranged on tables scattered throughout the tent. Casual but elegant. Enough food to fill everyone’s bellies, all in bite-sized portions. My favorite way to dine.

Stationary Hors d’oeuvres Menu

Domestic and Imported Cheeses

Savory Cheese Torte with Sun-Dried Tomato

Creamy Brie with Apricot Preserves

Saga Bleu Polenta Rounds with Beef Tenderloin

Smoked Duck on Pecan Crackers with Red Currant Chutney

Bouchees with Brie, Chutney, and Almonds

Miniature Maryland Crab Cakes on a Bed of Creole Slaw with Red Remoulade Sauce

Sate Station – Grilled Beef, Chicken, and Pork with Hot Mustard, Indonesian Barbecue and Peanut Sauces

Scallop Tostada – Seared Sea Scallop on a Salpicon of Lump Crabmeat and Sweet Yello Corn with Poblano Pepper Aioli

Baby Vegetable Crudite with Yellow Pepper Thyme and Black Olive Feta Dips

Butternut Squash Bisque with California Fruit Chutney and Crunchy Cheese Straws

The surprise standout of the menu was the bisque, which we added to the menu at the last minute after enjoying an amuse bouche of pumpkin bisque at a local restaurant sometime during the months preceding our wedding.

Photograph courtesy of Tamela Kemp Photography ~ http://www.tamelakemp.com

We used a wonderful Washington DC area caterer, Ridgewells, who made our vision become reality. Ridgewells is well known in the DC area and they more than fulfilled our expectations. They even worked with us to design custom hors d’ouevres, including a special Little Washington Tartlette, based on one of the courses we enjoyed at The Inn at Little Washington on the evening we got engaged.

Photograph courtesy of Tamela Kemp Photography ~ http://www.tamelakemp.com

Oh, and the cake! The cake, the cake, the cake! Honestly, while planning the our wedding, the cake was not incredibly high on my list of priorities. I had an idea for the design and, of course, I wanted it to taste good, but I felt no need to run around to various bakeries looking for the perfect wedding cake. We’d tasted a few of the cake selections which Ridgewells offered and it was enough for us to feel comfortable having them provide the cake. We requested a Rich Chocolate Cake with Chocolate Mousse and Raspberry Filling. I remember the moment the first bite of that cake entered my mouth. It was a complete surprise. I had expected wedding cake. Know what I mean? Doesn’t it seem like wedding cake always tastes like wedding cake? Well, not this wedding cake. I was floored by how rich and moist and utterly delicious our cake was. Seriously the best wedding cake I’ve ever tasted.

Photograph courtesy of Tamela Kemp Photography ~ http://www.tamelakemp.com

In honor of our 5th anniversary, I decided to prepare two of the items from our wedding menu, entrée style. An anniversary surf and turf duo of Beef Tenderloin on Sage Blue Polenta garnished with Julienned Sun-Dried Tomatoes and Jumbo Lump Crab Cake on a bed of Spicy Creole Slaw.

I seasoned the tenderloins with salt and pepper and seared them in a hot pan with a bit of olive oil. Then, I placed them several inches under the broiler and cooked in the oven until they reached our desired doneness. After allowing the beef to rest for a few minutes, I sliced the steak, which I served over warm polenta. To the polenta, I added some Saga bleu cheese. Any other bleu cheese would be delicious as well. I garnished the steak with thin slices of sun-dried tomatoes.

For the crabcakes, I used my recipe for broiled jump lump crab cakes, which you can find here. I served the crab cakes on a bed of creole slaw, which added the perfect amount of crunch and spice to the dish. Leftover crabcakes and slaw make to-die-for sandwiches the next day.

Creole Slaw

Ingredients

  • 6 cups Cole Salw Mix (Shredded Cabbage and Carrots)
  • 1/2 cup Mayonnaise
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 Tbsp Worchestershire Sauce
  • 1 Tbsp Creole Mustard
  • 1 Tbsp Brown Sugar
  • 1 tsp Garlic, minced
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Salt

Directions

Combine the mayo, vinegar, worchestershire, mustard, brown sugar, garlic, cayenne and salt. Taste and adjust seasoning, if desired. Toss with the cole slaw mix. Make several hours or a day ahead if possible.

Photograph courtesy of Tamela Kemp Photography ~ http://www.tamelakemp.com

Later this morning, we take off to New York City for our 3-night getaway, courtesy of Bertolli. Tonight we’ll be attending a welcome dinner at Aureole, which is certain to be a treat! We’ll have a chance to meet the winners of the other categories and the Bertolli team. Tomorrow evening we’ll get dolled up to attend the Zac Posen show, followed by the afterparty, where my winning Braised Lamb Shanks will be served in passed hors d’oeuvres form. Should be a very exciting weekend! Stay tuned for more details.

In totally unrelated news, my little man started nursery school yesterday. Unbelievable.

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Posted in Appetizers, Beef, Food, Main Course, Seafood, Side Dishes and tagged , , , , , , , , , , , , . Bookmark the permalink.

Coconut-Macadamia Nut Biscotti

Posted on September 9, 2010 by amydeline

It took me a long time to appreciate the flavor of vanilla. As a child, and most of my adulthood, I equated anything vanilla flavored as being plain flavored. You might have just asked me if I wanted chocolate or plain flavored ice cream. Of course I’d choose chocolate. I couldn’t fathom why anyone would pick plain.

And then there was the scent of vanilla. Vanilla candles, vanilla body washes, vanilla room spray. I just didn’t get it. What was so darn intriguing about the scent of vanilla?? At one point during my early teenage years, I joined my mom at a gathering with her girlfriends. They would meet at one or another’s house each week to watch the show Thirty-Something. They’d ooh and aah over the leading males characters and talk girl-talk. I felt shy. Then, at one point, someone took out a bottle of vanilla extract, unscrewed the top, and passed it around the room for all to smell. I’m pretty sure they told me I wouldn’t understand, when I questioned this odd ritual. I wanted to go home. From then on, vanilla was not only plain to me; it was weird too.

I avoided vanilla for most of my life. Given the choice, I’d always pick the chocolate option. And then my life was changed at the Starbucks inside my local Target. I’d stopped by to pick up a Grande Nonfat Iced Peppermint Mocha for myself, my drink of choice. For the kids, I grabbed a couple biscotti, a considerably less messy option than the giant chocolate chip cookies. I picked up one double chocolate biscotti for my oldest and a vanilla-almond for the younger. I broke off a piece of the vanilla almond for myself, since I knew the baby wouldn’t give me any slack about it.

And that’s when my world was forever changed. It was in that bite of Starbucks Vanilla Almond Biscotti that my perception of vanilla was altered. It was no longer the plain flavor. It was good. It was amazing. I must have eaten 10 of those biscotti in the first week after my earth-shattering discovery. Vanilla tastes good. Only took me 30 or so years to figure it out.

I owe many thanks to my mother-in-law for a multitude of generosity, including traveling out from Ohio yet again to watch our little men while we head down to NYC for our weekend of food and fashion fun, courtesy of Bertolli. I wanted to bake a little something as a welcome and thank you gift. After a bit of brainstorming, I decided this was as good a time as any to try my hand at vanilla biscotti. For good measure, I decided to throw in a few macadamia nuts and a handful of shredded coconut. The result was quite good. Quite cook indeed. Sweet, crunchy, and perfectly dip-worthy.

Coconut Macadamia Nut Biscotti

Ingredients

  • 3/4 cup Sugar
  • 1/2 cup Vegetable Oil
  • 2 Eggs
  • 1 1/4 tsp Baking Powder
  • 2 tsp Vanilla Extract
  • 2 1/4 cups Flour
  • 1/2 cup Macadamia Nut, slightly chopped
  • 1/2 cup Shredded, Sweetened Coconut

Directions

Preheat oven to 350 degrees. Line a baking sheet with a piece of parchment paper. In a bowl, mix together the sugar, vegetable oil, eggs, baking powder, and vanilla extract. Add in the flour, nuts and coconut. Stir to combine. The batter will be soft and sticky. Coat your hands with flour, then gather the dough from the bowl. On a well-floured surface, knead the dough a few times. Divide the dough in half. Roll each half into a log with a diameter of about 2 inches. Place the logs on the prepared baking sheet. Bake for 30 minutes. Remove from the oven and allow to cool for about 10 minutes. Use a serrated knife to cut 1/2 inch slices. Stand the slices up on the baking sheet and bake for 15-20 minutes more.

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Almost Perfect Fontina Chops

Posted on September 8, 2010 by amydeline

A few years ago, in search of child-friendly dining option, we found ourselves in a Bonefish Grill. Prior to this visit, my only knowledge of Bonefish Grill was through one of our family members, who spoke with great passion about the Filet Mignon with Gorgonzola Butter he’d eaten there. At the time, he’d claimed it was the best meal he’d ever eaten. Based on his description of the meal, I made the silly mistake of trying to cook this idolized meal for him. We went over to our local Whole Foods to buy the finest, freshest ingredients. I meticulously crafted the meal as described. Then we all sat down to enjoy the meal together.

Well, my Filet Mignon with Gorgonzola dinner came out fantastic, truly fantastic. Everyone was fully pleased, except perhaps, the family member I’d cooked it for. His critique was that it was almost perfect. I’d accepted the praise and thanked him. I’ll take an almost perfect review. But, my husband wasn’t about to let his comment go. What do you mean almost?? He pressed. What should have been improved? Our family member then tried to argue that it couldn’t possibly be as perfect as in a restaurant because I didn’t have access to restaurant stuff. We giggled and let it go, but we still joke with him today about his almost perfect comment. All in good fun and with love.

So, when I found myself sitting in front of the Bonefish Grill menu, there was part of me that was very strongly leaning towards ordering the Filet Mignon with Gorgonzola Butter, so that I could dissect the dish and discover the errors of my almost perfect recreation. And then I spotted the Fontina Chop; a pork chop with Marsala sauce, prosciutto, garlic, and fontina cheese. Just reading the description had me salivating. I almost always order steak or seafood in restaurants, so a pork dish was a departure for me. But it sounded so irresistible. And it was. It was probably the best rendition of a pork chops and gravy dish I’ve ever eaten. If you ever find yourself in a Bonefish Grill, I highly recommend this dish.

Notice the absence of Fontina cheese; the result of cooking and photographing with two little people and a dog at my heels. My cheese was added post-pictures.

It was years ago, but the flavor combination in that dish stuck with me. So, I decided to have a go at recreating another Bonefish Grill dish. My advantage, this time, is that I’ve actually seen and eaten the sought after dish. My disadvantage is that it was so long ago that my memory will be fairly worthless in terms of comparing the actual taste match between the dishes. Regardless of differences between Bonefish’s dish and mine, I have to admit that this recipe is delicious…almost perfect.

Fontina Chops

Inspired by Bonefish Grill

Ingredients

For the Pork Chops

  • 2 Boneless Pork Chops
  • 1 Egg, lightly beaten
  • 3/4 cup Bread Crumbs
  • 2-3 Tbsp Olive Oil
  • Salt and Pepper
  • 1/2 cup Fontina Cheese, shredded

For the Sauce

  • 1 Tbsp Olive Oil
  • 3-4 slices Prosciutto, chopped
  • 2 cups Baby Bella Mushrooms, Sliced
  • 1/2 tsp Garlic, minced
  • 3/4 cup Marsala Wine
  • 1 can (15 ounces) Chicken Broth
  • 1 Tbsp Cornstarch
  • Salt and Pepper

Directions

For the pork chops:

Preheat oven to 400 degrees. Trim any excess fat from the chops. Season with salt and pepper. Dip the chops into the beaten egg, then press all sides in the bread crumbs until thoroughly coated. Heat the olive oil in an oven-proof pan. Place the breaded chops in the pan and cook for a minute or two on each side until golden brown. Place the pan in the oven and cook until the pork chops are fully cooked. Time will vary depending on the thickness of the chops. My 1″ pork chops took about 15 minutes in the oven. A instant read thermometer inserted into the center should read 165 degrees.

(**Edited to Add: The USDA has recently reduced its recommended safe temperature for pork to 145 degrees. Based on this new recommendation, you can probably cut the cooking time to about 12 minutes in the oven, but cooking time will vary based on the thickness of your chops. An instant-read meat thermometer is your best friend in determining doneness!**)

For the sauce:

Prepare the sauce while the chops are cooking. Heat olive oil in a pan. Add the mushrooms and prosciutto. Cook for 8-9 minutes, until the mushrooms are tender and lightly browned. Add the garlic. Cook for another minute or two. Then removed the cooked mushrooms, prosciutto, and garlic and set aside. Add the marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced to about 1/4 cup. Add the chicken broth. Return to a simmer and cook until a little more than 1 cup of liquid remains. Place the cornstarch in a small bowl. Spoon a few tablespoons of the hot liquid into the cornstarch and stir until combined. (Dissolving the cornstarch in a small amount of liquid before adding to the sauce will help to prevent lumps from forming.) Then, add the cornstarch mixture to the pan and simmer for another minute or two to thicken. Return the mushroom mixture to the pan and simmer for a minute to reheat.

To serve:

As soon as the pork chops come out of the oven, sprinkle the fontina cheese on top. Allow the pork chops to rest and the cheese to melt for a couple minutes. Then spoon the sauce over the chops and serve. Smashed Red Potatoes and Steamed Asparagus make wonderful side dishes!

Serves 2

Hubby's dish, cheese properly applied.

Since writing this recipe, it has come to my attention that the Bonefish fontina chops are not breaded. I stand by my breaded chops in this recipe, as it is hands-down my favorite way to prepare pork chops. But, if you’re looking for a more similar recreation to Bonefish’s dish, you may wish to skip the breading steps and simply season your chops with salt and peppers and sear in a pan before finishing in the oven. Enjoy!

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Chorizo and Potato Frittata

Posted on September 7, 2010 by amydeline

During a recent episode of Man v. Food, host Adam Richman visited the city of Syracuse, the city I call home. Though, admittedly, I don’t regularly watch Man v. Food, I recorded this episode, since I’d heard there would be a segment featuring one of my favorite places, Dinosaur BBQ. And there was. But the segment which really caught my attention featured a place I haven’t been to, called Mother’s Cupboard, home of the six pound frittata. You heard me right. Six. Pound. Frittata.

Now this frittata is not like any frittata I’ve ever seen. If I had to guess, I’d say that about 5.95 pounds of it is composed of the fillings; sausage, peppers, onions, pepperoni, and a full pound of potatoes. The entire pile of food is bound together with 4 scrambled eggs and served with 4 ends of Italian bread. Don’t get me wrong. I LOVE to eat and I have a very healthy appetite, but watching Adam Richman eat that entire mass of food turned my stomach just a bit. The small percentage of diners who do manage to eat the entire meal, as Mr. Richman did, get a T-shirt and their picture on the wall. I don’t think I’ll be attempting the challenge anytime soon, but it was sure fun to watch.

I like frittatas quite a bit and don’t make them nearly enough. Frittatas are an egg dish, similar to an omelet, filled with any combination of ingredients and typically finished in an oven. Once you’ve got the idea, the possibilities are infinite. They make a great breakfast, lunch, or dinner. They’re also perfect for using up leftover vegetables, cheese, or meat.

For my frittata, I made use of some chorizo I’ve been storing and a few potatoes I purchased for another meal. The potatoes get cooked with the chorizo and a bit of chopped onion. As the chorizo cooks, it releases its tasty flavor to coat the potatoes. Once the potatoes are tender, the egg mixture gets poured over the fillings, cooked for a few minutes on the stovetop (try not to burn the bottom like I did), then placed in the oven to finish. A bit of melty Fontina cheese adds the finishing touch.

Chorizo and Potato Frittata

Ingredients

  • 4 Baby Red Potatoes, sliced thin
  • 1/2 small Onion, diced
  • 1/3 cup Spanish Chorizo, chopped
  • 6 Eggs
  • 1/3 cup Milk
  • Salt and Pepper
  • Fresh Parsley
  • 1/3 cup Fontina Cheese, shredded

Directions

Preheat oven to 425 degrees. Spray an oven-proof skillet with cooking spray. Heat the pan over medium heat. Add the chorizo, potatoes, and onion. Cook for about 10 minutes, stirring frequently, until the potatoes are tender. In a bowl, whisk together the eggs and milk. Season with salt, pepper, and fresh parsley. Once the potatoes are tender, pour the egg mixture into the pan. Cook for a couple minutes until the eggs appear cooked around the edges. Sprinkle the fontina cheese over the egg mixture and place the pan in the oven.  Cook for 10-15 minutes until the eggs are completely cooked through. The top will appear golden brown and the center should look a bit puffy.

Serves 4

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Bacon Stuffed Mushrooms

Posted on September 4, 2010 by amydeline

I recently read somewhere that cooking burns 180 calories in an hour. So, cook up a storm and eat yourself silly. That’s my philosophy anyway!

The girls came over last night to teach this lifelong ponytail-wearing girl how to style my hair for the Bertolli Fashion Week event. In return for their hard work, I shared some of Thursday’s ‘Funny Bone’ cupcakes and one of my favorite little hors d’oeuvres, stuffed mushrooms.

Stuffed mushrooms are one of the first hors d’oeuvres I learned how to make as a youngster. I remember begging my mother for the opportunity to make the mushrooms for family gatherings. And boy did I beam with pride when they were served! There’s just something about that kind of positive recognition that is so encouraging. Those experiences are a large part of the reason I enjoy cooking as much as I do. It’s so much more than just the food.

My recipe is an adaptation of the recipe I made as a child. I’m not sure where the original recipe came from. It was just something my mom made. My husband is anti-mushroom, so I haven’t made stuffed mushrooms for years. I don’t remember the exact proportions and I’m not even sure I remember all of the ingredients. Had I the foresight, I might have called home to get the recipe, but I remember the taste, so we’ll figure it out.

The original recipe does not call for bacon, but since I have a bowl of cooked, crumbled bacon, leftover from my Baked Potato Soup, I’m throwing some in. Everything’s better with bacon, right?? If you’d rather keep it a vegetarian dish, just omit the bacon. They will still be delicious!

The stuffed mushrooms can be prepared fully ahead of time, up to the baking step, which makes this a great option for entertaining or potluck parties. Simply prepare the stuffed mushrooms, refrigerate, and bake before serving!

Bacon Stuffed Mushrooms

Ingredients

  • 1 1/2 pounds large Mushrooms (about 20 large mushrooms)
  • 1/2 cup Sour Cream
  • 1/2 small Onion, finely diced
  • 1 tsp Garlic, minced
  • 1/4 cup Bread Crumbs
  • 1/2 cup Bacon, cooked and crumbled
  • Leaves from 1-2 sprigs fresh Parsley, chopped
  • 4 Tbsp Butter, melted
  • 1/2 tsp salt
  • Black Pepper
  • 1/8 cup Parmesan Cheese
  • Paprika

Directions

Preheat oven to 375 degrees. Clean mushrooms with a damp cloth and carefully remove the stems. Place the mushroom caps in a single layer in a baking dish. Finely chop the mushrooms stems and place them in a bowl. Add the sour cream, diced onion, garlic, bread crumbs, parsley, and half of the melted butter. Mix to combine. Taste and season, as desired, with salt and pepper. Generously stuff the mushrooms caps with the mixture. Drizzle a few drops of the remaining melted butter onto each mushroom. Sprinkle with parmesan cheese and paprika. Bake for 30-35 minutes until lightly browned and tender.

 

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Funny Bone Cupcakes

Posted on September 2, 2010 by amydeline

I love the feature on my blog stats page which shows me all of the search terms which have led people to my blog. As you might expect, most of the search terms have something to do with food; marinara using fresh tomatoes, best oatmeal cookie, Nick Tahou’s at the New York State Fair. But I also get a fair share of hits from search terms which leave me puzzled, for example, How to Make a Christmas Money Wreath. What’s a Christmas money wreath? I want one of those.

And then today, I awoke to find that someone had been led to my blog by the search term, Irresistible Hot Moms. HAHA! That’s absolutely awesome. I’m pretty sure it led the searcher to my post on Irresistible Spinach Dip with Wonton Pasta Chips, wherein the recipe included details about getting the cooking oil hot. Just a wild guess, but I suspect the searcher wasn’t looking for a spinach dip recipe. Funny stuff.

Speaking of funny stuff… Does it get any better than Funny Bones? You know, those delicious chocolatey-peanut buttery Drake’s cakes. As a child, I’d easily bypass the racks of Twinkies, Devil Dogs, Yodels, or Ding Dongs in search of my all-time favorite snack cake, Funny Bones! I could’ve eaten a whole box in one sitting and wouldn’t have even regretted the resulting bellyache. For some reason, as I grew up, Funny Bones seemed to be in shorter supply. Perhaps they have a limited distribution area and I was moving to all of the wrong places. But one day I woke up and realized I hadn’t seen a Funny Bone in ages. That realization was not so funny at all.

I don’t eat snack cakes very often these days. The deep-fried twinkie, which I recently devoured at the fair, was probably the first snack cake I’ve eaten all year. But, I’ve been feeling a bit nostalgic lately, so I’ve decided to build a cupcake inspired by childhood favorite. The only difference is that my cupcake will feature grown-up deep chocolate flavor. Moist, dark chocolate cupcakes, filled with sweet peanut butter filling, and decked with a smooth chocolate ganache. Funny Bones improved.

For the cake, I’m using a recipe I stumbled upon a few months ago while searching for a base for my Baked Alaska endeavor. The recipe for Deep Dark Chocolate Cake, found on the Hershey’s website, is perhaps the best chocolate cake I’ve ever tasted. I’ll never make another chocolate cake recipe. It’s rich, oh so moist, and a cinch to make. For the filling, I’m simply combining creamy peanut butter with confectioners sugar and a bit of cream for a sweet and creamy texture. My favorite simple chocolate ganache will deck the cupcake tops with a sprinkle of chopped peanuts as a finishing touch.

Tomorrow night, my girls are coming over to help me figure out a hairstyle for the big Bertolli Fashion Week event next week. I’m sure they’ll also be willing to help me take care of a few of these cupcakes!

Dark Chocolate Cupcakes

(Barely adapted from Hershey’s Deep Dark Chocolate Cake recipe)

Ingredients

  • 2 cups Sugar
  • 1-3/4 cups All-purpose Flour
  • 3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons Baking Powder
  • 1-1/2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 Eggs
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 1 cup Boiling Water

Directions

Preheat oven to 350 degrees. Prepare cupcakes pans with cupcake liners or grease and lightly flour.

In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla. Beat for a couple minutes until well combined. Add the boiling water and stir. The batter will be thinner than you might expect. Pour the batter into the prepared cupcake pans. *Fill each cupcake about 2/3 full, to avoid overflowing. Bake for  25-30 minutes, until a toothpick inserted comes out clean. Cool completely before filling and frosting.

Peanut Butter Filling

Ingredients

  • 1/2 cup Creamy Peanut Butter
  • 1/2 cup Confectioners Sugar
  • 3 Tbsp Heavy Cream

Directions

Warm the peanut butter for a few seconds in the microwave to soften. Add the sugar and stir together until smooth. Add the cream, as necessary, to reach a consistency which is thick, but loose enough to easily squeeze through a pastry tip.

Chocolate Ganache

Ingredients

  • 6 ounces Semisweet Chocolate
  • 1/2 cup Heavy Cream

Directions

Give the chocolate a coarse chop. Place the chocolate pieces in a bowl. Heat the cream, just to a boil. Pour the hot cream over the chocolate and stir until smooth.

To compose the cupcakes…

Spoon the peanut butter filling into a pastry bag fitted with a small/medium round tip. (You can also use a ziploc bag with the corner cut off and a pastry tip inserted.) Insert the pastry tip into the top of each cupcake and squeeze to fill the cakes with a small amount of peanut butter filling. Refrigerate for about 10 minutes to set the filling.

Prepare the ganache. One at a time, hold each cupcake by the base and dip the top into the ganache to evenly coat. Return to the cooling rack. Garnish the cupcakes with a few chopped peanuts. Refrigerate until ready to serve.

Children will especially enjoy helping out with the dipping and tasting the results!

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Posted in Baking, Chocolate, Cooking with Kids, Desserts, Food, Recipes and tagged , , , , , , , , , . Bookmark the permalink.
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