Archive for the ‘Cooking’ Category

A couple of weekends ago, Emily, and our friend Stephanie, and I went down to Austin for a food blogging/techie conference called TECHmunch.  I went last year and really learned a lot, so I was seriously pumped about going again.  Plus, it was an awesome excuse to head to Austin and visit one of my favorite Aunts!

The conference was hosted at the downtown Whole Foods, and let me tell you that if you are ever in Austin, you must visit this store.  I’ve driven by it about a million times, but this was the first time I’ve actually gone in.  I mean, Dallas has tons of Whole Foods stores; why would I need to visit one in another city?  Um, because it’s AWESOME!  The WF team was incredibly generous.  We had more food and drinks than a group could possibly manage.  Plus, we had very comfortable chairs to sit our booties in all day and well, we all just had a great time.    They also put together some wonderful swag bags.  As foodie people, we all love trying new products and finding new local companies.  One of the items was a jar of chocolate hazelnut spread, similar to Nutella.

I knew the second I took the jar out of the bag that I would use it first.  I don’t buy chocolate hazelnut spread because of the consequences.  I just have this picture of Craig finding me in a corner of the house surrounded by jars of the stuff, cackling away as I shovel spoonfuls of it into my mouth.  I know we vowed “in sickness and in health,” but I’m pretty sure Craig didn’t sign up for that!

So as I stared at the jar, I knew I would need a recipe that used up the whole thing, so I didn’t  end up in the chocolate hazelnut loony bin!  And then it hit me.  I would make this spread into ICE CREAM!!  Oh, how I love ice cream!  It’s another item I don’t keep in the house because of…well, you get the idea…

After consulting multiple recipes, I chose the one below because I was very intrigued that it only had two ingredients.  I was skeptical, but after reading reviews and seeing the same recipe over and over again, I figured I would give it a shot.  The taste is phenomenal.  The ice cream came out so rich and creamy.  In fact, I really only needed two smallish scoops to send me into ice cream bliss.

So…what’s your favorite ice cream flavor?

*Recipe from Chocolate & Zucchini 

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Oh-em-gee, ya’ll have got to try this cake.  This is my favorite chocolate torte because it is so rich and decadent that it literally kills any crazy chocolate craving I might be having.  You don’t need a large slice and this is a single layer cake with no icing for a reason.  The center is moist and rich like chocolate mousse but the crust is like a perfect chocolate cookie.   I have made this cake easily a dozen times.  It is simply beautiful dusted with powdered sugar and perfect for any event.

This recipe is a little tempermental and you have to follow the directions to the T!  No skipping the water bath and if you don’t whip those eggs into a frenzy for 10 minutes this beautiful torte will fall and you will have a chocolate sunken torte which is pretty heart breaking after working so hard in the kitchen.

Straight from:  Bakewise, Author: Shirley O. Corriher

I love my Bakewise cookbook.  I would highly recommend it to anyone who is just starting to bake or if you are interested in knowing why something works and doesn’t.  It is a very smart book and has totally changed how I bake everything.  (literally)

1  - 2″x9″ round baking pan

Non stick cooking spray

parchment paper

6 large eggs (2 yolks, 4 whole eggs)

1 cup granulated sugar

1 tsp cream of tartar

1 tsp vanilla extract

1/4 cup butter

1/3 cup heavy whipping cream or sometimes I cheat and just buy whipped cream in the container – shhhh don’t tell.

1/8 tsp salt

16 oz semi-sweet chocolate (in small pieces or morsels)

powdered sugar for decorating

Preheat to 375 degrees.

Place a baking stone on the very bottom shelf of your oven.  The baking stone helps keep the heat constant while you are baking.  It will also help hold the temperature even when you open the door to put the cake in the oven.

Cut your parchment paper to fit your pan and spray both the pan and the parchment paper with the non stick cooking spray.  This is very very important.  You will not be able to get this dense cake out in one piece if you skip this step.

In a small bowl place the 2 yolks and 4 whole eggs.  Whip them slightly to break up the yolks and blend everything slightly.  Pour the eggs through a strainer into your mixer and discard any goop left over. Begin whipping the eggs on medium high speed and add in the sugar.  Whip for 10 minutes!  No less and I’m serious about this.

While your eggs and sugar are whipping start your water bath.  Find a dish that allows your 9″ x 2″ round baking pan to sit right on the edge.  (My brownie pan works perfectly) Boil enough water to fill this dish full enough so that 1″ deep of your 9″ x 2″ round pan is in the water.  (your cake pan is sitting in the water of the large dish, hence it is called a water “bath”)  You might want to premeasure this with cold water the first time to make sure you have enough water.  I don’t want you spilling boiling water on you.

Place you chocolate in a glass bowl and microwave it for about a minute at a time stirring each time to help break up the morsels until the chocolate is fully melted.

When your eggs and sugar are fluffy and stiff add in the cream of tartar, vanilla and salt.  Beat the mixture a little longer to combine.

Slowly pour in little bit of the melted chocolate at a time and fold in by hand.

Whip the cold whipping cream until it is stiff and slowly add it into the mixture by hand.  (or use your packaged whip cream)

Pour the cake mixture into your pan.

Pour the boiling water into your water bath (oven safe dish).  Place the pan in the bath and the whole thing in the oven on the center rack.  Make sure your cake pan isn’t tilted or that the mixture has stayed nice and even.  You do not want a lop sided cake.

Allow to cook for 45 minutes.  Check to make sure the cake is done by inserting a tooth pick into the center.  If it comes out clean then the cake is finished.  Open the oven door as few times as possible!

Allow the cake to cool for one hour.  When completely cooled wrap the cake in saran wrap and refrigerate for 4 hours.

Run a thin knife along the edge of the cake to help separate the cake from the pan.  Gently flip the cake over and it should slide right out.  Plate your cake and dust it with a little powdered sugar or decorate however you please.

 

 

 

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I used to hate mushrooms.  My poor mom had to listen to me gripe and whine at dinner about not wanting to eat mushrooms.  Why are you torturing me with mushrooms?  I thought you loved me.  Why would you make me eat something so gross??  Yeah, then I grew up and actually like tried mushrooms.  Huh…not so bad.  Actually, these things are pretty damn good. 

So, I guess I have an apology to make.  Mom, if you’re reading this…SORRY!  You were like totally right about mushrooms.  They are not gross and they really enhance the meal just like you always said.  Again, sorry for the tears and the picking mushrooms out of every meal I ate, and oh, the whining.  Yeah, the whining was probably pretty annoying.  Ummmm, sorry about that.

But, don’t get too excited because I still won’t try eggs.  Nope.  No way.  No how.  Ain’t gonna do it.  I’m a stubborn little brat and proud of it!     

Spinach & Mushroom Quesadilla

8 ounces sliced baby bella mushrooms
1 tablespoon balsamic vinegar
16 ounces chopped frozen spinach
2 ounces goat cheese or feta
3 large tortillas (10-12 inches)

In a large skillet heat 1 teaspoon of olive oil over medium heat.  Add the mushrooms and saute until they shrink up a bit and take on a nice dark color.

While the mushrooms are sauteing, defrost the spinach in the microwave and squeeze out any excess water. 

Add the balsamic vinegar to the mushrooms, stir, and then add the spinach.  Remove from heat and stir in the cheese.

Heat a flat griddle or grill pan over medium heat.  Place a tortilla on the pan and spoon about 1/3 of the mushroom mixture onto one half of the tortilla.  Fold over the other half forming a pocket.  Grill on both sides until golden.  Remove quesadilla from the pan and slice into two wedges.  Serves 3-4.

I wanted to make these meatballs for the Super Bowl but never quite got around to it.  I love wings but I hate them at the same time.  For instance the skin on the chicken wing is gross.  Unless the skin is nice and crispy I peel it right off along with all of the flavor.  AND how many wings do you have to eat to be full?  Like 100 right?  Because by the time you peel every tiny piece of meat from the bone you have worked back up the appetite you just quenched.  Some establishments have tried to remedy this with the boneless buffalo wing….  Um, I’m sorry?  But I prefer my chicken wings not to be fried.  And if you bread and fry a lump of meat I’m pretty sure it is a chicken nugget not a boneless buffalo wing…. 

So this is my answer to the wing dobacle.  Chicken meatballs.  Same thing, no work.  Also, since I missed the super bowl I’m stuffing these awesome “wings” in a sandwich to make them more appropriate for my weekends full of no football!   Finally!

Blue Cheese Meatballs:

1 lb ground chicken (or ground turkey)

1/2 cup Franks Red Hot Sauce

1 tsp black pepper

1 tsp crushed garlic

1/4 cup blue cheese crumbles (broken up really small)

1/2 red onion diced

1 large egg

Celery and carrots for the pita

Preheat the oven to 400.   Combine all ingredients in a food processor and process together.  Roll meat combination into small 2″ sized balls and set aside.  Heat a pan with a small amount of olive oil.  Sear each meatball on two sides and place them on a pan lined with aluminum foil.  Bake the meatballs for about 10 minutes or until fully cooked. 

I like to lightly toast my pita’s before I make my sandwiches.  I feel like they are a bit sturdier after they have been toasted and I tend to stuff my pitas pretty full of yummy stuff.  Stuff the pita with the wing balls, sliced carrots, bluecheese crumbles, and celery, dress with some extra hot sauce.

For the four-hundredth and ninety-second time I’m on a diet.  It’s not a New Year’s resolution and it’s not because summer is fast-approaching.  I’m just doing it for me.  And you know what?  It’s been really easy this time!  Okay, maybe not REALLY easy, but a lot easier than most diets I’ve tried in the past. 

I finally decided to give Weight Watchers a try.  People have been losing weight on that program for years and everyone I know swears by it.  I just thought it would be annoying to count points and log in every day, but it’s not a big deal at all.  And the best part…I’m losing weight!  Ten pounds so far. 

Obviously I love to cook and the program seems to work great for me because I still get to cook and eat what I like.  It’s a nice balance and I’m learning a lot about how much food I need to get through the day.  My sugar cravings have subsided and generally I feel good.  I know there will be tough weeks and moments when I just want a damn cookie already, but that’s okay.  The key is balance. 

Okay, enough about my new positive outlook on life…let’s get to why we’re really here…the FOOD.  Craig loves eggplant.  I can’t say I ate it much before we met, but that beautiful purple veg has found a permanent place in our kitchen.  Eggplant really reminds me of mushrooms.  Not in taste, but in substance.  Like a big portabella, eggplant can truly act as a main course.  And if you like Mediterranean flavors, you should definitely give this dish a try.   

Balsamic Grilled Eggplant
Adapted from Weight Watchers!

1/4 cup balsamic vinegar
2 cloves of garlic, crushed
1 1/2 teaspoons olive oil
1 teaspoon dried oregano
1/2 teaspoon fine grain sea salt
1 large eggplant, cut into 1/2 inch rounds
1/2 cup feta cheese crumbles

Combine the vinegar, garlic, oil, oregano, and salt in a gallon sized zip-lock bag.  Place the eggplant in the bag, squeeze out air, and seal the bag.  Lightly turn the bag to coat the eggplant in the marinade.  Place in refrigerator for 1 hour.

Prepare grill or grill pan with non-stick spray.  Place eggplant rounds on grill and cook for 3-4 minutes per side.  Remove from grill and cover with foil until ready to serve.  Sprinkle with crumbled feta and enjoy!