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A Better Caramel Apple Cake

Posted on October 16, 2010 by amydeline

You may remember a couple weeks ago, when I shared a recipe for a Caramel Apple Cake, which I’d found in the Food Network magazine. I baked the cake for the dessert table at my little guy’s birthday party. In theory, the cake was inspired genius; the gooey, fruity top of an upside-down cake; oozing with homemade caramel. In execution, it was less than perfect. While the cake up near the apples and caramel was sweet and tender, the bulk of the cake struck me as a bit too dry and bland.

But the idea was too good to let go. So, I reworked the recipe a bit. The result was a definite winner; a better Caramel Apple Cake. I don’t want to insist that you ignore the Food Network on this one and listen to little ol’ me. But, well… Listen to me!

My adjustments are as follows. I reduced the amount of flour and increased the cinnamon. I halved the entire caramel recipe since, as written, it produces WAY more caramel than necessary. I eliminated the center apple, which seemed unnecessary and did little for the finished appearance. Finally, borrowing the idea from my favorite, super-moist chocolate cake recipe, I added 2/3 cup of boiling water to thin out the batter. The result was a significantly moister, more flavorful cake with less fat and calories than the original! An all-around win!

Caramel Apple Cake

Adapted from Food Network Magazine’s Caramel Apple Cake

Ingredients

For the Caramel:

  • 1 1/2 cups sugar
  • 2 1/2 Tbsp light corn syrup
  • 2 Tbsp unsalted butter, plus more for the pan
  • 1/2 cup heavy cream

For the Cake:

  • 2 Apples (Granny Smith, Golden Delicious, or Crispin)
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup sour cream
  • 1/3 cup fresh orange juice
  • 1 Tbsp vanilla extract
  • 1 stick unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2/3 cup Boiling Water

Directions

Butter a 3 inch deep, 8 or 9 inch diameter cake pan.

Prepare the Caramel. In a deep saucepan over medium-medium/high heat, combine the sugar and corn syrup until the sugar melts and the mixture turns a deep amber color. Be careful, because the mixture will be extremely hot. Turn down the heat to medium and carefully add the butter and cream. Be prepared that the mixture will bubble up vigorously. Stir with a long-handled spoon for about 3 minutes, until combined.

Allow the caramel to cool for  a minute. Reserve 1/2 cup of the caramel in a container. Pour the remaining caramel into the cake pan. Allow the caramel to set for 20-30 minutes.

Preheat oven to 350 degrees.

Slice both apples into thin pieces. When the caramel has cooled, arrange the apple slices in an overlapping ring around the edge of the cake pan. Chop up the remaining apple slices and set aside.

Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a separate small bowl, mix together the sour cream, orange juice, and vanilla. Set aside.

Use a hand mixer to beat together the butter and sugar until light and fluffy. One at a time, beat in the eggs. Then, add half of the flour mixture, followed by half of the sour cream mixture. Continue beating to combine. Add the remaining half of the flour mixture and remaining sour cream. Beat until combined.

Stir in the 2/3 cup of boiling water, until the batter is smooth.

Pour the batter into the pan. Sprinkle the top of the batter with the chopped apples.

Bake for about 1 hour and 20 minutes, until the top is golden brown and the cake springs back when gently pressed. Cool completely in the pan.

To serve, bring about an inch of water to a boil in a large saucepan or skillet (with a wider diameter than the cake pan). Turn off the heat and place the bottom of the cake pan in the hot water. Allow the pan to sit in the hot water for 5-7 minutes to soften the caramel. Then, run a knife along he edges of the cake to loosen and invert the cake over your serving plate. Microwave the caramel for a few seconds at a time until it is softened. Drizzle the remaining caramel over the top of the cake. Serve immediately.

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Roasted Brussel Sprouts with Chicken on the Side

Posted on October 12, 2010 by amydeline

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

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

Roasted Brussel Sprouts with Bacon and Walnuts

Ingredients

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

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

Directions

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

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

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

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

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Pizza Dough with Kids

Posted on October 9, 2010 by amydeline

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Fettucine with Pumpkin Alfredo Sauce

Posted on October 5, 2010 by amydeline

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

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

Now what?

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

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

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

Fettucine with Pumpkin Alfredo Sauce

Ingredients

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

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

Directions

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

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

 

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Post-Party Relief and a Caramel Apple Cake

Posted on September 26, 2010 by amydeline

Ahhhhhhhhh… Deep breath of relaxation. The birthday party for the little man was a grand success. I love throwing parties, but it’s always a great relief on the morning after. No long list of things to cook, corners to clean, or balloons to inflate. Just a house which looks like a herd of elephants charged through during the night and me on my computer, looking through pictures from the party and eating leftover caramel apple cake.

Mmmm… Caramel Apple Cake.

We’ll get to that cake in a minute. But first a few pics from the party.

The little man requested a dumptruck party. So, a dumptruck party he received.

There were construction themed plates with dumptruck designs, construction vehicles hanging in the windows, dumptrucks filled with potato chips, and hard hats, of course.

The sandwich and salad menu was a hit. Once the work of composing the sandwiches was complete, it was an easy meal to serve. The popular favorite turned out to be the Roast Beef, Cheddar, Apples, and Horseradish Sauce, which I served on cheese bread, lightly warmed in the oven.

For dessert, we enjoyed the Muddy Cups, which were my personal favorite. You may remember that I made the Muddy Cups as a solution to mangled, over-filled cupcakes. They turned out to be delicious. I’d purposely mangle cupcakes any day, in order to make more Muddy Cups.

We sang Happy Birthday, of course, and the little man blew out his birthday candle. It was sweet to watch the expression on his face as the room full of people sang to him. He was clearly confused and intrigued by the event.

Amongst other fantastic gifts, he received a dinosaur costume, which we all enjoyed.

Rrrrroar!

And did I mention this Caramel Apple Cake??

On the flight home from NYC a couple weeks ago, I picked up a copy of Food Network magazine and was greeted with the recipe for this cake. I instantly added it to my list of recipes to try.  Last weekend’s apple picking excursion provided me with the star ingredient. So, I whipped it up yesterday as an extra party treat.

The recipe starts with a homemade caramel, which is delicious and simple to make. The entire process sort of has a mad scientist feel to it. You start with a pot full of dry sugar, which magically melts in an amber syrup. Then you add the butter and cream. Do be careful and use a deep pot and a long spoon for mixing. It will bubble up a storm once you add the butter and cream. The vigorous bubbling which ensues the moment the butter and cream hit the syrup actually led my husband to question whether I was doing it right. Yes, dear. I’m doing it right. It’s a lot of fun to make. Just be careful and keep kids at a distance.

Part of the hot caramel is poured into a buttered pan. You need a deep pan for this recipe, at least 3 inches deep. I was able to find one in the baking section of my local craft store. After the caramel has cooled a bit, sliced apples are arranged in an overlapping round and a halved apple is placed in the center.

The batter is then prepared and poured over the apples. Chopped apples are placed on topped and the cake is baked for about an hour and twenty minutes.

To serve, the caramel is remelted by placing the cake pan in a dish of boiled water. The cake is inverted over a serving plate. Then, the reserved caramel is warmed and drizzled on top.

Overall, I really liked this recipe, though I agree with some of the reviews that 1 1/2 cups of caramel is more than necessary for drizzling over the top. No real complaints here though, since the extra caramel will be great over ice cream. As far as the cake batter goes, I’d rework this part of the recipe if I made it again. It was just a touch too dry and a tad bland for my tastes. I’d be inclined to sweeten it up a touch, add a bit more cinnamon, and decrease the flour for a moister, sweeter, spicier cake.

You can find the recipe for Caramel Apple Cake, along with a step by step slideshow, by clicking here.

Looking forward to a day of eating leftovers and relaxing in my messy house!

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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.

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.

Pepperoni Pizza Salad

Posted on August 31, 2010 by amydeline

My culinary muse is just over 3 feet tall and weighs in at about 34 pounds. He’s the pickiest eater of the bunch, yet has a knack for generating the most interesting recipe ideas, such as Ice Cream Pizza and Vanilla Soup. And then, last night at dinner, he started talking about Pizza Salad. It was perhaps, just a slip of the tongue, as he was awaiting a pizza with the option of salad on the side. But, my interest was piqued.

Little Muse

A moment later, my Pizza Salad plan was in place; chunks of pepperoni, fresh mozzarella, and grape tomatoes, tossed with romaine lettuce and dressed with a tomato-balsamic vinaigrette. As a finishing touch, I’d add Italian seasoned pizza crust croutons and a sprinkle of parmesan cheese. The result; a salad oozing with Italian pizza flavors! My little muse is pure culinary genius, though he refused to taste even a bite of his creation.

Sometime later in the evening, my tiny inspiration came running at me from the dining room, where his child-sized pretend kitchen is arranged. He had a small plastic pan with a cover in his hands. He was clearly distressed. As he approached me, he lifted the lid on the pan to reveal a single green leaf of plastic lettuce. He was shouting, Oh no! I burned the salad! So, maybe the kid has got a little to learn about cooking, but at least he’s got ideas!

Pepperoni Pizza Salad

Ingredients

For the Dressing

  • 1/4 cup Balsamic Vinegar
  • 1/8 cup Olive Oil
  • 2 Tbsp Tomato Paste
  • 1 tsp Minced Garlic
  • 5-7 Fresh Oregano Leaves, chopped
  • Salt
  • Crushed Red Pepper

For the Croutons

  • 1 Thick Prepared Pizza Crust
  • Olive Oil
  • Garlic Powder
  • Dried Parsley Flakes
  • Salt

For the Salad

  • Romain Lettuce, chopped
  • Small Cherry Tomatoes
  • Small Fresh Mozzarella Balls (Bocconcini)
  • Pepperoni, halved or quartered
  • Parmesan Cheese, grated

Directions

For the Croutons

Preheat oven to 375 degrees. Cut a thick pizza crust into large crouton-sized pieces. Arrange in an even layer on a baking sheet. Spray or brush the bread cubes with a bit of olive oil. Sprinkle with garlic powder, parsley flakes, and salt. Bake for about 12-15 minutes until the croutons are golden brown with a crispy exterior and slightly tender interior.

For the Dressing

Whisk to combine vinegar, oil, tomato paste, garlic, and oregano. Season with salt and crushed red pepper.

To Compose the Salad

Toss the romaine, tomatoes, mozzarella, and pepperoni in a small amount of dressing to lightly coat. Top with pizza crust croutons and sprinkle with parmesan cheese.

6 Comments

Posted in Cheese, Cooking with Kids, Dressings and Condiments, Food, Main Course, Recipes, Salads, Vegetable and tagged , , , , , , , , . Bookmark the permalink.

Fair Day!

Posted on August 30, 2010 by amydeline

Well, we did it. We had our day at the New York State Fair. Excuse my slip. I mean the Great New York State Fair. It was hot, crowded, and slow to get around, but it was still great! What’s not to love about the fair?

Painted horses, spinning round and round, up and down.

Crazy wind men, mesmerizing as they flap through the air.

Time to smell the roses (or other assorted potted plants).

Shopping, shopping, shopping.

The annual sand sculpture…

…and the sand sculptor, hard at work.

The ferris wheel, glowing in the clear evening sky.

Buildings full of prize-winning cows and rabbits, horse shows, butter sculptures, giraffe-feeding, and free Styx concerts. These are all valid reasons for attending the fair. But there’s one main draw for me. Fair food!

Gyros, oozing with Tzatziki Sauce.

Corn dogs, a sweet and savory meal on a stick.

Chocolate-Vanilla Twist Ice Cream, a sweet treat for my sweet kids.

But, I didn’t eat a gyro, or a corn dog, or ice cream. And I didn’t eat the bloomin’ onion, salty butterfly fries smothered with cheese, or fried dough sprinkled in sugar, all of which my family enjoyed. I was saving myself, exercising my most remarkable fair day self-control ever, for this year’s grand-daddy of fair food offerings; Nick Tahou’s Garbage Plate.

Nick Tahou’s is a well-known Rochester, New York joint, famous for its greasy, sloppy, and delicious Garbage Plate. My college days are marked by more than a few 3 a.m. garbage plates. I hadn’t had once since, until our fair day, that is. Boy, did it bring back memories!

The Garbage Plate. A messy mound of deliciousness. Bed of french fries and macaroni salad, topped with two, hot cheeseburgers, then smothered with Tahou’s signature, greasy-beefy hot sauce, chopped onions, and mustard. Other options include hamburger, white or red hot dogs, Italian sausage, or chicken tenders for the meats and baked beans or home fries for the sides.

This year is the first year that Nick Tahou’s has made an appearance at the fair and I certainly hope it’s not the last!

Here piggy, piggy.

Some time later in the evening we found our hunger again. This time, a huge ear of sweet, roasted corn on the cob, brushed with cajun butter, satisfied my cravings.

A creepy clown lured us towards his fried dough van…

…where he tempted us with Funnel Cakes and powdered sugar.

The grand finale of the evening came in the form of twinkie, dipped in batter and deep-fried, until the outside took on a crispy golden brown and the inner cake and cream blended together to create a deep-fried twinkie heaven.

Until next year, dear fair…

In other news…

I’m currently the proud owner of my first domain. You can now find The Gourmand Mom by going to http://www.thegourmandmom.com, which will take you right back here to this site!

And…

I’ve set up an email account specifically for The Gourmand Mom, so to contact me with any questions, comments, or feedback about this blog, you can email: thegourmandmom [at] yahoo [dot] com

7 Comments

Posted in Food, General Rambling and Such, Things I Love and tagged , , , , , , , , , , , . Bookmark the permalink.

Chicken Marsala with Garlic Sauteed Broccolini

Posted on August 18, 2010 by amydeline

I’ve been meaning to make this dish for a while. I rarely order chicken when we go out to eat. It’s not that I don’t like chicken. I enjoy it quite a bit, but there’s just always something else which sounds better to me. There’s always some thick cut of filet mignon smothered in bernaise sauce or duck confit with a cherry-balsamic reduction calling my name. But there is one chicken dish that has the power to distract me from thick cuts of red meat and duck in sweet fruity sauces. That dish is Chicken Marsala. I rarely make it though. It’s not that it’s labor intensive or complicated to prepare. It’s simply that Chicken Marsala requires Marsala wine, which requires me to make a trip to the liquor store, which requires me to escort two extremely active toddler boys into a fun house of glass bottle towers. I avoid that situation like the plague.

But, my hubby stopped by the liquor store to pick up wine for last night’s steak dinner feast and I had him grab a bottle of Marsala. So, it’s Chicken Marsala for dinner tonight!

Marsala sauce is another in a family of wine reduction sauces that bring pure joy to my heart, like my beloved Bordelaise and Madeira sauces. We’ll start with a bit of Marsala wine, then simmer it down until it reduces to a thick, concentrated wine base. To that, we’ll add chicken stock and continue simmering to concentrate the flavors. The flour and oil remaining in the pan from cooking the chicken will act as our roux to help thicken the sauce. Mushrooms and thinly sliced garlic complete the sauce.

Chicken Marsala pairs beautifully with angel hair pasta, garlic mashed potatoes, or sauteed veggies. Tonight, I’m blanching a bunch of crisp broccolini just until slightly tender, then sautéeing it in a bit of olive oil and garlic.

Chicken Marsala

Ingredients

  • 4 Thin-Cut Chicken Breasts
  • 3 cloves Garlic, thinly sliced
  • 2 cup Mushrooms, sliced
  • 3 Tbsp Olive Oil
  • Flour, for dredging the chicken
  • 3/4 cup Marsala Wine
  • 1 can (about 2 cups) Chicken Stock
  • Salt and Pepper

Directions

In a large pan, heat about half of the olive oil over medium heat. Add the sliced garlic and the mushrooms. Cook for 8-10 minutes, stirring frequently, until the mushrooms are tender and brown and the garlic is lightly toasted. Remove from the pan and set aside. Dredge the chicken breasts in the flour to evenly coat both sides. Heat the remaining olive oil in the same pan used for the mushrooms. Cook the chicken for 4-5 minutes on each side until cooked through and golden brown. Remove the chicken and set aside. Add the marsala to the pan and use a wooden spoon to scrape up all of the tasty brown bits from the bottom of the pan. Bring the marsala to a simmer, allowing the wine to reduce until about 1/4 cup remains. Add the chicken stock. Bring to a simmer and cook until about 1 cup of liquid remains. Season with salt and pepper to taste. Return the chicken and mushrooms to the pan. Cook for a few minutes to coat the chicken in sauce.

Garlic Sautéed Broccolini

Ingredients

  • 1 bunch Broccolini
  • 2 tsp Minced Garlic
  • 1 Tbsp Olive Oil
  • Salt and Pepper

Directions

Bring a pot of water to a boil. Blanch the broccolini, by placing it in the boiling water and cooking for 5-7 minutes. Remove from the boiling water and gently pat dry. In a pan, heat olive oil over medium heat. Add the garlic and cook for a minute or two. Add the blanched broccolini. Toss in the oil and garlic. Cook for 2-3 minutes. Season with salt and pepper, to taste

Little Man in Big Shoes, keeping busy while Mommy cooks.

5 Comments

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