Mele Cotte

Hi Followers!

2010-07-21T19:09:00.002-04:00

Missed me? I moved! Please sign up again at MeleCotte.com and/or change your feeds accordingly! Thanks!

Baked Kale Chips

2010-05-02T21:10:00.006-04:00

**This will be the last post for a few days. Why? With Barbara's assistance and expertise, Mele Cotte is undergoing some very exciting changes. More info soon, along with the big reveal! I am so, so excited! Hope you will be too.

Kale, a family member of cabbage and brussel sprouts, is a superfood. It is so very healthy, as it is packed with beta-carotene, vitamin A, vitamin C, as well as rich in minerals. All that information is fabulous! But, what's more? Kale is loaded with the organosulfur compounds which may lessen chances of some cancers to reoccur. This, my friends, is where my ears perk up. That not only means it is great for me, with my medical history, but for Cooking to Combat Cancer IV.

Admittedly, I use of Kale does not match my enjoyment of the green goodness. My Kale adventures usually hang out in soups and omelets. I really need to braise or sauté it more...add onions and garlic. Recently, I have been roasting it a lot...making Kale Chips. The leafy greens become crunchy and oober delicious, almost popcorn like!

I have made chips several ways, lightly tossing the leaves (ribs removed) in some combo of oil, sometimes vinegar, salt and pepper. In a 400 degree F oven for 5 minutes and voila....chips.

But, as Susan (Fat Free Vegan Kitchen) explains, Timing is crucial for these chips: too long and they taste burned, two short and they are chewy rather than crispy.

Looking for more Kale Chip recipes? Check out these ...

Fat Free Vegan Kitchen
Kalyn's Kitchen
Gluten Free Girl and the Chef
A Veggie Venture
Smitten Kitchen
Elana's Pantry
Always Order Dessert

Be sure to check out the Cooking to Combat Cancer IV post and email me at melecotte (AT) gmail (DOT) com with your recipes! Deadline is Friday, May 14^th 11:59 EST.

Sweetery Tour + Apple Cake = Sugar Coma!

2010-05-01T21:56:00.010-04:00

dolcezza/sweetness

Remember January's Sugar Coma Tour? It was the Sweetery Tour, created and brought to fruition by fabulous Shameeka (The Broke Socialite). Well, this weekend was the Sugar Coma Redux! And, instead of attending, I stepped to the otherside and participated. How fun! What's more? I actually participated in two different instances.

First Stop? Noon . Since I am the pastry gal at Noon (now open for dinner service Tues - Sat), I prepped the sweets for the restaurant for the AM tour. On today's Sugar Coma menu? An amuse bouche of bacon lettuce and tomato was first. No, its not a sweet. But having participated last time, and with Noon being one of the last stops, we knew the guests would welcome something savory to act as a palate cleanser of sorts. Next, with homemade vanilla ice cream and special donut holes made especially for this occasion by Kamal at Sublime Donuts, we offered donut profiteroles. Lastly, a Root Beer Granita with a Root Beer Schnapps reduction sauce and vanilla whipped cream concluded the stop. Yum!

Then, it was home to regroup for Part Two...at The Wine Shoe!

First, can we chat about the The Wine Shoe for a moment? How cool is this place, nestled in the Castleberry Hill area? This little nook for grape heaven carries "almost 150 different wines from all over the globe and most are limited production from smaller vineyards".

The Wine Shoe is only one of (I think) seven locations in the metro Atlanta area that are allowed to hold tastings and has offers of tastings/classes, etc. Be sure to Nora (info@wineshoeatlanta.com) for more detailed information.

Why would a Wine shop be part of a Sweetery Tour?

Besides the fact that no one really needs a reason to taste some fabulously delicious wines other than them being ....fabulously delicious wines, but there are dessert wines that work beautifully when paired with the right flavors/desserts. [Insert Bren and me!]

My sleepy lookin' behind and Bren looking fabulous in this day of the Kentucky Derby.

Bren, personal chef and flan queen threw it down with her Cuban espresso flan, lemon almond flan and cinnamon 'n lime infused arroz con leche (rice pudding).

And for my part? A little bit of this and a little bit of that! ;) This and that included the apple cake in the first picture, for which I am including the recipe below. Hope you enjoy!

I don't know about you? But, I can't wait until the posts start rolling out, as well as the pictures. I have a bunch of photos on my Alter Ego, as well.

Apple Cake

batter

6 large tart green apples (about 2 ½ pounds), peeled, quartered, cored, diced sliced
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons flour
2 tablespoons fresh lemon juice

cake

1 cups sugar
3 cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
2 large eggs
½ cup (1 stick) unsalted butter, melted, cooled
½ cup cream
1 teaspoon vanilla extract

apple syrup

½ cup simple syrup & 1 cup apple juice, brought to a boil and cooled.

Preheat oven to 350°F. Butter 13x9x2-inch baking pan, or (about) 12 large ramekins; set aside. Place apples in large bowl. Add 1 cup sugar, cinnamon, 2 tablespoons flour and lemon juice and toss to blend well.

Stir in 1 cup sugar, 3 cups flour, baking powder and salt in medium bowl to blend. Whisk eggs, melted butter, cream and vanilla extract in small bowl to blend. Add egg mixture to dry ingredients and stir until thick dough forms. It will be very thick. Spread dough over bottom of prepared pan. Top with apple mixture, evenly over apple mixture.

(If 13x9x2-inch baking pan) Bake cake covered 30 minutes. Uncover pan. Bake until cake is golden brown and apples are tender, about 45 minutes longer. Transfer pan to rack; cool cake 30 minutes. Cut cake into squares and serve warm.

If in ramekins, bake uncovered for about 30 minutes.

Transfer to a wire rack and let cool. Drizzle the outer rim with syrup, then add the caramel sauce over the top of the cake.

**********************

Don't forget to participate! Cooking to Combat Cancer IV is in its 4th year! You don't need a blog to participate. Check out all the details.

Cooking to Combat Cancer is Back for Year #4!

2010-04-28T23:20:00.005-04:00

istigare una lotta/put up a fight

Who hasn’t been touched by cancer in some way – directly or indirectly? I have mentioned several times before that I lost my grandmother to pancreatic cancer in November 1993. My world was shattered, for this horrible disease razed our family foundation. Then, I was confronted with a diagnosis of Thyroid Cancer on April 29, 2001 – at 9:53AM. I debated with myself about whether to bring Cooking to Combat Cancer back for its 4th year, since blog events don’t seem as prevalent throughout the blogosphere as in previous years. But, since my personal relationship with the disease is still pretty raw (despite my clearing the “cancer-free” 5-year marker), I have decided to host the event once again. Won’t you help me in putting together another fantastic round up?

Here is what you need to know:

Recipes need to include something that will help the body fight cancer. Basically? Healthy recipes . If you're not sure - Mayo Clinic Recipes is a great resource. It doesn’t matter what course you choose – I will (try my best to) categorize them. You must post your cancer combating culinary creation, with a link back to this posting, no later than Friday, May 14^th 11:59 EST. (Feel free to pick up the above logo for your post.) After you post, please send an email to me - melecotte (at) gmail (dot) com, with Cooking to Combat Cancer in the subject time. Then, in the body of your email, I would like

your name (as you go by on your blog/twitter)
your location
the name of your blog (if applicable)
the name of your recipe
a permalink to your post (if applicable)
a picture (approx 250 pixels)

***You do not need a blog to participate! Feel free to send me the above information, and even the recipe (if you want). It’s all about getting the word out. ***

Need help finding healthy recipes . Mayo Clinic Recipes is a great place to look, as well as the places online Kalyn suggested a couple of years back - including this list of Cancer Fighting Foods and Spices, and this list of 11 Cancer Fighting Foods. I also find this online Thyroid Cookbook a great resource, as there were several occasions I had to follow a low-iodine diet.

Or, check out past Round Ups! Year 3, Year 2, Year 1

The roundup will be posted around May 16th. Happy & healthy cooking!

Pizza Margherita

2010-04-28T01:44:00.000-04:00

semplicità/simplicity

I realize I am being less long-winded than normal. But, we began dinner service this week, I have been interviewing for jobs with benefits, and Sugar Coma is Saturday. Yikes! (But, a fun yikes".) My long windedness will be back....lots to chat about. But, for right now? Simply short.

Love Simple! Especially on a weeknight. Tonight simplicity? Pizza! Simple Trader Joes pizza dough, fresh basil, sliced Roma tomatoes, slices mozzarella (have you seen the fun sliced medallions at TJs?), and Italian Seasoning...

in a 400 degree oven for 20-25 minutes = dinner in about 30 minutes. Woohoo!

Dish! Good the next day, as well.

Salted Butter Caramel Ice Cream

2010-04-25T23:32:00.004-04:00

caramella/caramel

Who doesn't love David Lebovitz. Many foodies, bakers, chocolate lovers, whoever....probably have one or more....heck....all his books. Who doesn't love Ready for Dessert, Room for Dessert, Ripe for Dessert, The Sweet Life in Paris, or The Perfect Scoop.

More than the books? Who doesn't love salt, caramel, or ice cream? Thank you, David Lebovitz for putting the three together. :)

Be sure to check David's website for the full recipe. It's definitely worth the steps. I did not include the caramel chips, but maybe next time! I like to top the ice cream with caramel sauce and a few crystals of sea salt. oooowwweee! Delish.

Vegetarian Moussaka

2010-04-24T19:40:00.004-04:00

melanzana/eggplant

I completed my last cake order for a while. This one was for a school board election fundraiser.

Now with my schedule evening out a bit, I am trying to make a conscious effort to get back into a routine of eating clean/healthy again. So, as I have written previously about my tummy’s intolerance to animal proteins, I tried to play with a some veggies and soy to make a Vegetarian Moussaka. Overall, it turned out pretty well.

Vegetarian Moussaka

2 medium/large eggplants, sliced thinly lengthwise
1 Tbsp. canola oil
1 medium onion, diced
5 cloves of garlic, minced
1 Tbsp. oregano
1 ½ tsp. cinnamon
1 tsp. nutmeg
12 oz. soy ground
2 Tbsp. tomato paste
(scant) 1 cup white wine
14 oz firm tofu
2-3 Tbsp. milk
2 Tbsp. Lemon juice
1 cup whole wheat bread crumbs
1 cup Parmesan cheese, grated

Remove stem end and wash eggplant, but do not peel. Cut eggplant into thin slices, being careful to make all slices the same thickness. (A mandolin works great for this.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. Blot dry with paper towels. Grill until tender on a stove top or outdoor grill. Set aside.

In the mean time, blend the tofu, lemon juice and halve the garlic in a food processor. Add milk until the mixture is thick, but easily spreadable. Set aside.

In a pan over medium-high heat, sauté the onions until translucent. Add garlic and cook 1 minutes, or until fragrant. Then, add the soy ground, oregano, cinnamon, and nutmeg, and paste. Cook 1-2 minutes until incorporated, then add wine. Still until combined and the mixture looks like an extremely thick chili. Remove from heat.

In a 9X13X2 pan, spray with canola spray. Lightly dust the bottom with some breadcrumbs. Then, line the bottom with a layer of eggplant slices, being sure there aren’t any holes. Top eggplant with a layer of the soy ground mixture, the tofu sauce, ½ the bread crumbs and ½ the cheese. Repeat.

Cook in a 350ºF oven for 30-40 minutes. Let rest before serving.

Broiled Greek Tomatoes

2010-04-22T23:37:00.005-04:00

Short/boring post today. I think the last post was a little too .... I don't know...too something. So, I will go light today. And honestly? I am sleepy and need to go to bed. Tomorrow, its up early again to finish a second cake order for this week. Both cakes were "ordered" a while back and who knew the due dates would fall on the same week as the restaurant's (unofficial) dinner service. Yikes!

Thursday was the "friends and family" dinner and its been all about getting "it" together prior to this point. Work it out....had to work it out.

Cake #1 was for a gentleman who was an Omega Psi Phi. Friday's pick up is for some school board election. Will post soon.

Since life has been busy, eating has had to be simple. Like these tomatoes.

Simple, simple....
slice the Romas in 1/2 and lightly sprinkle with salt
place on a lined/oiled baking sheet
drizzle with olive oil, oregano, pepper, and feta.
Broil until the cheese begins to melt.

Yum!
'till next time....

Lemon Semifreddo

2010-04-20T23:05:00.006-04:00

rinfrescante /refreshing

It's been a weird couple of weeks; there have been a lot of ups and several downs. I have truly been tested since returning from Utah, and I am not sure why. I relate it to students in the cafeteria with their salads (packed in clear, to-go containers). At first, all is status quo. The salad is in it's place looking (somewhat) appetizing, not bothering anyone. Then, with a flick of a finger, the whoosh of the dressing being dumped on the leafy goodness, and the click of the plastic fastener locking the container's top to its bottom, all hell breaks loose as the students shake the life out of the salad in an attempt to evenly distribute the dressing. What ends up happening is that so much dressing gets added that the salad loses its original identity after the shake and, under it all, the leaves begin to wilt.

I am wilted. Three steps forward, two steps back. Last week, after finally getting interviews, I was told four times that I am overqualified. And, that's after I "dumbed" down my resume. It's ridiculous that I have to take the "Dr." off my name. Then, although I had suspicions, I was informed by a few people that I was blacklisted after leaving my former position. Seriously? Who knows if its true, but if it is? Whatever. I am not surprised by people's actions anymore. I know how hard I worked, the countless hours, personal monies spent, the worry. If I am penalized for leaving? So be it. Not the right place for me, then.

But, enough about the crappy stuff. The good things? Silly, but I was totally taken in my a couple of birds who made nests in the "P" and the "U" in Publix's building sign. I guess because it was so spring-like. I kind of just stood there and stared for a bit as it seemed like the birds were chatting with one another. I know people had to have thought I was loopy for staring upward. Ha!

Also, I was asked to be a Godmother. Wow! Me? My own siblings didn't ask me for the honor. The fact that something thinks of me so much, despite my shortcomings? I couldn't help but get teary! A special couple to me, inviting me to their family festivities, and their first child's monumental baby moments, has meant a lot. Even knowing I may not be able to participate, they always think to at least ask.

Then, there was the Bake Sale. Since I don't go out much, I liked being able to hang out with the girls and guys for a good portion of the day.

Lastly? G. For as much as I worry about him, especially since I can't support him financially like I have in the past, he sure is wise beyond his years. I picked him up from basketball practice and we went into our typical conversations. School, basketball, his real mom, and his girlfriend. I always chuckle when G gets on me for not telling him in advance that relationships take work. ha! I am not the one to be giving advice on relationships. But, leave it to the 16 year old (yes, he's 16 already!) to make my evening: "Ma, I can't wait for you to have someone love you like I love R (his girlfriend of almost 10 months - which is like 10 years in grown people time). Then you will have someone to help with all you worry about. And, I will know you're okay then. " Melt my heart. Puts all the other bullshit in prospective. He's such a good boy. No, he's a great young man. So refreshing.

To honor his refreshingness...(there I go making up words again), here's a perfect summer dessert for you. A Lemon Semifreddo.

Lemon Semifreddo
an Babbo recipe

2 ½ cups heavy cream
1 ½ cups sugar
9 egg yolks
¾ cup freshly squeezed lemon juice
2 T. freshly grated lemon zest,
½ tsp. pure vanilla extract

Blackberry Sauce:
1 pint fresh blackberries
1/3 cup sugar

Lemon Brodo:
½ cup freshly squeezed lemon juice, Meyer or regular
¾ cup sugar
½ cup heavy cream
1 egg yolk
pinch of kosher salt

In the bowl of an electric mixer, whip the cream to stiff peaks. Transfer the whipped cream to a large bowl and refrigerate. Line a large loaf pan with plastic wrap and set aside.

In a small saucepan, combine the sugar and ¼ cup water. Clip a candy thermometer to the side of the pan and cook over medium heat until the mixture reaches the hard ball stage, 247 to 250°F. While the sugar is cooking, place the egg yolks in the bowl of an electric mixer and beat with the whip attachment at medium speed. The egg yolks should become very thick and pale in color. When the sugar reaches the hard ball stage, remove it from the heat. With the mixer running on low speed, carefully drizzle the hot sugar into egg yolks. Keep the stream of sugar against the side of the bowl to prevent the sugar from hitting the whip. After all of the sugar has been added, increase the mixer speed to medium and beat until the bowl is cool to the touch. Add the lemon juice, lemon zest and vanilla. Gently fold the mixture in the whipped cream. Spoon the semifreddo into the prepared pan and freeze, covered with a plastic, until firm.

Place the berries and sugar in a small saucepan and cook until the juices have thickened slightly, about 5 minutes. Remove from the heat and place in the refrigerator to chill completely.

Meanwhile, combine the lemon brood ingredients in a blender and blend until smooth and creamy. Chill thoroughly. Place a scoop of semifreddo in a small bowl and pour several spoonfuls of the lemon brodo over each.

Swirl 2 tablespoons of the huckleberry sauce through the brodo of each serving and serve immediately.

Chocolate-Vanilla Latte Macarons

2010-04-18T22:53:00.002-04:00

dolcissima/very sweet

I have loved macarons for some time…way before the frenzy. As much as I cherished my trip to Eastern Europe with my mom, I must admit the excitement I felt when I ate macarons during several stops along the way. Silly, I know!

Then, I was fortunate to have a tutorial while visiting with my favorite ex-pat, during which time I made my first ever Vanilla Macarons. I haven’t made too many since then, but did manage to get in some Chocolate Pistachio Macarons and Minty Macarons.

During recent months, I have mad several attempts to make a vanilla latte macaron, using some Vanilla Bean Latte Decaffeinated Drink Mix I purchased. I was a bit obsessed, as well as disappointment as I was met with failure time and time again. No feet! My macaron were baked up challenged. Sad, really. Admittedly, I gave up (for the time being) and decided to use my mix in the filling instead. But, rest assured…I will figure out a way to make the macaron I envision in my head. For the time being? These will do! .

Chocolate Macarons
a David Lebovitz recipe

Macaron Batter

1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar

Preheat oven to 350º F (180º C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough. In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone). Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet. Makes about fifteen cookies

Macaron Filling

1 ½ cups confectioners' sugar

½ cup butter

1 teaspoon vanilla extract

2 tablespoons whipping cream

1-2 tsp Vanilla Bean Latte Decaffeinated Drink Mix

Slightly warm the whipping cream, dissolve the drink mix in the cream, and set aside to cool.

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 2-3 minutes more, adding more cream if needed for spreading consistency.

Assembly

Pipe or spread a bit of batter on the inside of the macarons then sandwich them together. Let them stand at least one day before serving, to meld the flavors.

Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.

The Food Bloggers Bake Sale - A Tremendous Success

2010-04-17T14:51:00.016-04:00

vendita do torte/bake sale

Were you on Twitter today? Did you notice a trend in tweets? Yup....today was all about Bake Sale s going on across the country. That included Atlanta, which held a fabulous Bake Sale at

Tami organized a spectacular event! Lisa's place, the Cabbagetown Market, was the perfect space with the little grassy alley right next door. Insert a couple of tent and several tables, signage, and... voila.

The sale had a really steady flow of passers by, foodies, and friends. And, at times....we were packed!

as visitors were provided with plenty of options, great for any sweet tooth.

My favorite customer of the day? Ella! She was enjoying her day with her dad, dressed in her lovely pink dress, found my cupcakes and became affixed to the table. Steadfast in her wants, Ella would not leave until she had cuppies in her lil' hands.

Overall, this was a tremendous day that proved rewarding in so many ways. For me, it was great to get out and forget about personal stresses for a day. I love, love the Cabbagetown area with all its uniqueness. And, let me not forget to mention the fabulous opportunity it was to hang out with wonderfully talented and friendly bloggers, as well as the great chats with all the tweeples with whom I tweet with online, only now it was in person!

In the end? While it was personally rewarding, the big winner here was Share our Strength. The Atlanta event, with both online and event donations, brought in over $1600. Not too shabby! :)

Thanks to all the gals, guys and restaurants who participated. All the organizing, the baking, the purchasing/donating will help kids. Truly. Wanda told us about how she has seen students in Douglas County reap the benefits of events like the Bake Sale. It was nice to hear of instances that are in direct response to the generosity of others.

I am sure that the others will post their thoughts about today's sale. Be sure to check their blogs for details!

Wanda - The Teacher Cooks
Mandy - Atlanta Dish
Ashia - Clueless Fashionista
Patti - Anatomy of a Dinner Party
Katie & Nicole - We Whisk Away
Tami & Mike - Running With Tweezers
Emily - Ultra Foodie & The Poodle Revolution

Many others contributed, including (but not limited to):

Maison Robert
Rathbuns
Scratch
The CakeHag

Jennifer
Ashley
Daphne
Jessica
Lynn
Troye
Tina

For all my clicking frenzy, check out My Alter Ego .

Going Bananas for the Food Bloggers Bake Sale

2010-04-16T09:30:00.003-04:00

dare supporto/give support

What a week! No need to go into the tumultuous details. I will save that for another day. Instead, let's chat about the Bake Sale!

By now, you are probably aware that there are Bake Sales happening all over the US tomorrow. And, bloggers near and far are scurrying around in their hometowns to finish baking, labeling and packaging. What are you making? Not able to bake? Okay! Just pop over to your local bake sale, say hello, and contribute. Not sure where a sale is being held? Click here to find a location. Just want to donate? Click Here.

Since recent events has caused me to want to go bananas, I thought these could be appropriate. Banana cupcakes with chocolate frosting, filled with banana custard.

Banana Cupcakes

4 oz butter
6 oz sugar
2 eggs
~ 2 large mashed ripe bananas
1 tsp baking soda
2 Tbsp warm milk
1 tsp baking power
8 oz flour

Line two 12-cupcake tin with paper liners. Preheat oven to 325 F.

Mix together flour, baking powder, baking soda; set aside. Cream butter & sugar until light and fluffy. Add eggs one at a time, then flour. Add mashed bananas and milk. Be sure not to over beat the batter.

Bake for 18-25 minutes. (Yields about 18)

*This batter will work as a VERY MOIST cake as well.

Saving the Earth with a Compost Cookie Bar?

2010-04-12T21:50:00.007-04:00

composta/compost

Not this one...but its a fun thought!

There is a lot going on this week. Besides taking care of some personal things like doctor appointments, lawyers, and the continuous tweaking of the dessert menu for a dinner service that is supposed to start Friday, there is the Bake Sale!! Have you began baking? Or, if you're not participating, have you contributed? There are a zillion million bake sales across the US so there isn't an excuse not to help. (no pressure or anything....he he he!)

These cookie bars have nothing to do with the Bake Sale. I tried them for an event coming up at the restaurant. And, I tried another Momofuko recipe that turned out disastrous. So, I wanted to see if it was me, or...the recipes.

I don't think Momofuko recipes and I are meant to be a pair. While this recipe worked much better than the "crack pie", baking time was so, so much longer. Even so, the bar didn't turn out too bad. A little sweet for my liking, but Chef and one of the servers at work liked their taste and texture. Chef said the bars tasted just like the compost cookies.

Now, I must admit...I have an issue with following exact measurements when it comes to add-ins. The recipe below says 4 cups of mix ins, but who knows how much I added. Ha! And, that is what probably contributed to the extended cooking time.

Overall, I think these were fun...and would be fun to do with kids because they can throw in their favorite munchies...Cheetos, chips, goldfish...whatever!

Enjoy!

Compost Cookie Bar
adapted from Mary
(who adapted from the Momofuku compost cookie recipe on the Regis and Kelly website)

1 ¾ cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp kosher salt
1 cup unsalted butter
1 cup sugar
¾ cup light brown sugar
1 Tbsp corn syrup
1 tsp vanilla extract
2 large eggs
2 Tbsp used coffee grounds
4 cups any baking/snack foods add-ins (I used m&ms, milk duds, Reese’s pieces, chocolate chips, pretzels pieces, cinnamon sugar Kettlecorn , crushed pretzels)

Preheat oven to 350F. Line a 9 x 13 x 2 - inch baking pan with parchment paper.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.

On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.

When time is up, on a lower speed, add the flour mixture. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.

On low speed, add in the coffee grounds and your chosen baking add-ins. Mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.

Spread batter in your prepared 9 x 13 x 2 - inch pan. Sprinkle the top of the batter with about 1/2 tsp fine sea salt (optional). Bake at 350F for 30-35 minutes. Let cool in pan on a wire rack. Cut into bars when cooled to room temperature.

Coconut Macadamia Cupcakes

2010-04-11T14:23:00.009-04:00

dolce al cocco/coconut cake

It's that time again! Julia's (A Slice of Cherry Pie) the Easter Cake Bake event is here. Yes, I know Easter has come and gone. But, that doesn't mean we need to forget.

This is the fourth year for the event and I just couldn’t let it pass by without participating. Admittedly, this year’s cake isn’t overly exciting, but it is yummy. How yummy? Well, if you’re in Atlanta next weekend for the Share Our Strength Food Bloggers Bake Sale, you can buy some and taste for yourself.

But, if not, just know that these cuppies are baked with coconut goodness (milk and the meat of the fruit) and dry roasted macadamia nuts. Here....have a bite!

Now, if you’re an Atlantan and thinking, hmmm, the bake sale isn’t until next week and she’s posting 6 days prior, never fear. This batch is going to my lawyer. The Bake Sale will get a new batch.

And..just in case you don't recall the other Easter Cake Bake items with which I participated in past years, here you go...

2007 Bunny Cake

2008 Little-Big Kahona Cakes

2009 Minty Devil's Food Surprise Cupcakes

Coconut Macadamia Cupcakes

2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup canola oil
1 cup coconut milk
3 eggs
2 teaspoons vanilla extract, divided
1 teaspoons almond extract
1 cups sugar
1 cup shredded sweetened coconut (plus extra for decorating)

1 cup Macadamia nuts, finely chopped

Frosting
½ pound cream cheese, at room temperature
½ cup butter, at room temperature
~3 cups confectioners sugar, sifted

Heat the oven to 325 degrees and line 18 muffin tins with muffin cups.

In a medium bowl, Whisk together the flour, baking soda and salt; set aside. In a large bowl of a stand mixer combine the oil, coconut milk, eggs, 1 tsp vanilla, almond extract and sugar. Mix on low speed, just to incorporate the dry ingredients into the wet. Be careful not to overmix. Fold in the coconut and nuts.

Fill each cup with a heaping ¼ cup of batter. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Remove the cupcakes to a rack and cool completely.

(I only had extra large liners here, so my cuppies look a little lost. They domed nicely, though!)

For the frosting: Beat the cream cheese and butter on low speed (gradually increasing to medium speed) until smooth. Be sure to scrape down the sides of the bowl periodically. Add the confectioners sugar in(about) three additions at low speed, mixing each addition until just combined. Again, scrape down the bowl. Add the remaining vanilla and mix on medium speed until fluffy, about 2 minutes. Frost each cupcake frosting and sprinkle with extra shredded coconut. (You can allow about 3 Tbsp. of icing per cupcake.)

COMING SOON!

Cooking to Combat Cancer IV

Check back for details!

Donut Ice Cream - Two Ways

2010-04-10T16:05:00.007-04:00

ciambellina/donut

Yup! You read correctly. Donut Ice Cream. Not Ice Cream with Donuts. Creamy Sugary sweetness with a surprise.

Having said that, allow me to bring you the next episode of “Project Dinner Service Dessert Test Kitchen”. We are getting closer - I think. Chef liked the Lemon Semifreddo with Lemon Brodo and Blackberry Sauce. Woohoo! The next step is figuring out the dish she wants to use for plating. She also likes the Flourless Chocolate Cake with Salted Caramel Ice Cream. Again, plating is the next hurdle. Two down, one to go.

Part of the third dessert/plating needs to include a donut ice cream. She has been set on this element from day one. I think it’s a little over the top, but that’s my opinion. I don’t like donuts, nor do I eat ice cream. (Although the Buttermilk Thyme Ice Cream was the bomb.) I also think the menu includes too many “cream" based items and is not well rounded, but it’s not my call. I do what I am told.

Having said that, my latest shift included creating a donut ice cream. Figuring Chef wasn’t going to have any of the Sublime donuts she wants to use for my practice, I grabbed some cheapy Blue Bird's mini donuts on my way in to the kitchen. The pack included three flavors, powdered, crunch, and chocolate. The variety granted me opportunity to try different flavor combinations.

The two recipes/ice creams here have been made differently. With the the vanilla based chocolate donut ice cream, I immersed the powdered donuts in the milk and heated the two ingredients together. Then, I steeped the mixture at room temperature for 1 hour before adding the other ingredients. The brown sugar & cinnamon donut ice cream went right from mixer to maker.

The end result? It was hard to decipher which technique worked better because of the different flavors, but both tasted like donuty ice cream. The two were sweet, but the Brown sugar & cinnamon, with the crunch donut, stood out a little more sugary. Brown sugar will do that.

The kitchen jury liked both flavors. So, why post them here? Both were good, but neither was good enough. Oh well. Back to the drawing board Monday when egg based ice creams are on deck. In the meantime, enjoy these!

Chocolate Donut Ice Cream

1 ½ cups whole milk
1 1/8 cups granulated sugar
3 cups heavy cream
2 tsp vanilla extract

8 mini powdered donuts

8 mini chocolate donuts, cut into small pieces

In a medium sauce pan, combine milk, sugar, and powdered donuts. Bring to a simmer. Do Not Boil! As the milk gets warmer and the donuts become saturated, stir to help incorporate/dissolve the cake into milk. Remove from heat, cover with foil, and let stand for about an hour.

After an hour, strain milk over a medium bowl to remove any soggy, donut remnants. Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes for a soft, creamy texture. Add the chocolate donut pieces and continue to “cook”/freeze for another 10-15 minutes.

Transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

No machine? Add the donuts to the mixture, in the airtight container, and freeze. The chocolate glaze around the donut will help it from getting too soggy during the freezing process.

Brown Sugar & Cinnamon Donut Ice Cream

1 cup whole milk
¾ cup brown sugar

2 tsp. cinnamon
2 cups heavy cream
1 ½ tsp. pure vanilla extract

8 mini crunch donuts

In a mixer, whisk the milk, sugar, vanilla and cinnamon until the sugar is dissolved. Add the cream. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes for a soft, creamy texture. Add the chocolate donut pieces and continue to “cook”/freeze for another 10-15 minutes.

Transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

No machine? Add the donuts to the mixture, in the airtight container, and freeze.

Buttermilk Thyme Ice Cream

2010-04-08T10:09:00.015-04:00

timo/thyme

* Please let me preface this by apologizing for the messed up formatting! Your eyes are not playing tricks on you. Blogger has not been my friend in recent weeks and trying to be techy (which is soooo not me) has eaten up too much of my time.

Thyme…There are days we all had more. Whether you’re thinking “time” or “thyme”, either one is correct. I always want more of both. Since I cannot control the sun and the moon (bummer, I know!), I will more onto the herb.

There are a ton of varieties of thyme, including French (common) thyme, lemon, orange, and silver. While it is perfectly fine to have dried on standby in your pantry, try to pick up come fresh thyme whenever possible. This shouldn't be too much of an issue (here in the states) because the grocers tend to carry it year 'round.

Then grabbing a bunch, use common sense. Packs with dark, yellowing leaves, or clumps that look like they should be sold discretely by the corner alley by a guy in a black hoodie should be avoided. Go for the fresh looking leaves, the ones with the lively, green/gray color.

Once at home, keep thyme in the refrigerator. I wrap in a (slightly) damp paper towel, in a zip lock bag. Dried thyme? Dried thyme goes in an airtight glass container in a cool, dark, dry place.

Most often, I will add thyme to fish. Yum! But, I have also been known to toss it in some pasta, eggs ensembles, kidney or black beans, and now….ice cream.

I am not really an ice cream fan. This reality probably has to do with my lactose intolerance-ness, so the repercussions of any indulgence will far out way any joy. That being said, there are times I like to dibble dabble and be a bit rebellious.

Hence…. Buttermilk Thyme Ice Cream. How could I resist? Buttermilk? Creamy deliciousness. Thyme? Woody earthiness? Combined? Happy happy joy joy!

Buttermilk Thyme Ice Cream
Adapted from Claudia Fleming’s The Last Course

2 cups heavy cream
1 ¼ cup sugar
12 large egg yolks
½ cup thyme leaves
2 cups buttermilk
2 teaspoons vanilla

Pinch of salt

In a large, heavy saucepan, combine the heavy cream, vanilla and 1 cup of sugar. Bring to a simmer over medium heat. Add the thyme leaves, and stir until they’re immersed in the liquid. Cover, remove from the heat, and let steep at room temperature for 1 hour. Strain the thyme -infused mixture through a mesh strainer into a medium saucepan. Press on the thyme leaves to extract as much of the flavor as possible, then discard the thyme leaves. Place the saucepan over low heat to re-warm.

In a large bowl, whisk egg yolks and remaining ¼ cup of sugar.

Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.

Cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture and whisk in the buttermilk, vanilla, and salt. Then, (1) cool completely and freeze completely. Or, (2) cool and add to your ice cream maker and proceed according to the instructions (which is what I did here).

Now, of course most of my fish recipes on here are with rosemary…but (minus the terrible photography) you may enjoy there! ;)

Mele Cotte: WHB - Sun Dried Tomato Thyme Muffins

Mele Cotte: Lemon, Pepper, & Thyme Chicken (Pt. 2): The Dinner Salad

I am thinking this ice cream will fair well in this week's WHB, hosted by Prof. Kitty....yes? The rules are simple, so you all need to participate as well. What do you say?

Before I go, let me just say....Let's go ATL! The 1st Annual Food Bloggers Bake Sale, in coordination with Share Our Strength, is a nationwide event happening across the country on Saturday, April 17th. For those who can't bake or volunteer - but want to contribute - monetary, tax deductible donations can be made! Check out the website for more details.

How You Can Help The CakeGirls

2010-04-07T00:12:00.006-04:00

Those of us who are in the cake world, or like to wish we were, admire the talent and hard work of the Cake Girls. I received the following information in an email blast (and it is also on the website) and wanted to pass it along.

In the early morning hours of March 29th 2010, a fire destroyed the bakery of the CakeGirls in Chicago. (read the full article here)

You can help by purchasing a Cake Girls T-Shirt at thecakegirls.com

Proceeds from the sale of this t-shirt will be used to help CakeGirls employees bridge the gap while they are trying to rebuild. Click here to order your shirt today!

This classic cotton tee in black declares your love for Cakegirls.
100% cotton – silk-screen logo S, M, L, XL $20.00

If you would like to help even further, Brenda and Mary have obtained a drop box address for people who want to send additional support in the form of a card, cake decorating supplies, tools, or financial aid.

CakeGirls
c/o Mary Maher
1658 N. Milwaukee Ave. #172
Chicago, IL 60647

Flourless Chocolate Cake w/ Chocolate Whiskey Sauce

2010-04-05T22:39:00.010-04:00

piacevole/lovely

Welcome to a new week! Peter Cotton tail has completed his travels,

Atlanta beat Chicago on Opening Day (16-5), and the weather is stunning!

And, most exciting of all? My wonderful neighbors, J&M, got married today! They are two fabulous friends and I was honored when J asked me if I would make the cake. Of course! They are the same couple that I made their son's 1st "Cookie Monster B'day cake, and Cookie Monster cupcakes for his class. Because the wedding only included family and was on a weekday, she wanted a small cake. Other than that....she gave me carte blanche! The result?

I wanted to make sure I included their favorite colors, blues (big Duke fans) and greens, and their favorite flavor on the bottom 6" layer, red velvet. She was excited, as she didn't have any idea what to expect. Originally, she thought the cake would look similar to my first wedding cake because she came to check it out for me and an unbiased eye. I am so excited she liked her cake. :)

As far as today's post/cake? Flourless Chocolate Cake with Chocolate Whiskey Sauce. I am still working through different recipes at the restaurant and trying to solidify a dessert menu. Even if items get the thumbs down for the menu, they are all still really good/tasty. So, I am bringing them to you! Enjoy!

Flourless Chocolate Cake

10 ounces bittersweet chocolate, roughly chopped
10 Tbsp butter, unsalted
1 cup sugar
7 eggs, separated
¼ teaspoon vanilla
1 tsp. salt
Chocolate Whiskey Sauce (recipe follows)

Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside. (Or use ramekins, ring molds – which is what I used here)

Melt the chocolate in a double boiler. In the meantime, using the whisk attachment, whisk the egg whites and salt to stiff peaks. Set aside.

Then, using the paddle attachment, beat the sugar and butter together until well blended. Add yolks in one at a time, being sure to scrap down the sides of the bowl in between each addition. Add vanilla, then chocolate and mix well.

Fold in egg whites until fully incorporated and a brownie-like batter appears.

Pour batter into prepared pan(s) and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. (If using small ramekins/molds, check at 20 minutes.) The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely. Serve with Chocolate Whiskey Sauce.

Chocolate Whiskey Sauce

½ cup dark chocolate

½ cup milk

1 ½ Tbsp. sugar

3 Tbsp. heavy cream

2-4 Tbsp. whiskey *

Melt the chocolate in a double boiler. Heat the milk and sugar in a very small saucepan over low heat to a low simmer, stirring until the sugar is dissolved. Add the milk in small parts to the melted chocolate, stirring all the time until you have a smooth, glossy emulsion. Stir in the cream. Allow to cool completely. Stir in the whiskey.

* Add depending on your taste. The alcohol flavor becomes more pronounced the longer the sauce sits. Last at least 1 week in the refrigerator, in an airtight container.

Happy Easter!

2010-04-04T09:01:00.001-04:00

Balsamic Strawberry Truffles

2010-04-03T15:07:00.011-04:00

tartufo/truffle

It's been a fun weekend so far! My girlfriend I met in Utah, but who lives in NYC, is visiting Atlanta this weekend with her boyfriend. They are staying at my house for the weekend, and it has been wonderful catching up with her. I also met with a friend of mine who is being very helpful as she mentors me on a lil' business venture with which I am working. It also happens to be her birthday weekend. As a small token of my appreciation, and in celebration, I brought a little cake for her birthday. She is a HUGE Disney fan, so I attempted a mouse cake.

Then, I had the pleasure of a little visit from Bren (who just won the Dean & Deluca’s Spring Produce Recipe Contest...be sure to check out the D&D blog to see the write up) and her lil' girl.

During her visit, Bren tried my truffles. The truffles, yet more victims that were 86'd during the test kitchen nights at the restaurant, will be missed once they've been eaten. I think Bren liked them, as I did. However, we both agreed the Balsamic had too much of a presence. So, although I used 1/4 cup, I decreased the original amount if Balsamic in the recipe shown here. Despite the intense Balsamic flavor, I really liked these truffles. The combination of the Balsamic and the strawberries added a little twist.

Balsamic Strawberry Truffles

8 oz. bittersweet chocolate
½ cup heavy cream
2 1/2 Tbsp. balsamic vinegar
1 1/4 cup dried strawberries
cocoa powder for coating

Break up the chocolate and, in the food processor, pulse to make into small pieces/powder. Leave in the food processor while preparing the cream.

In a small saucepan over medium heat, bring the cream to a simmer. Stir in balsamic vinegar into the hot cream. Pour the cream mixture over the chocolate and blend them together. Add the strawberries and blend to combine. Transfer the mixture into a bowl. Cover, cool at room temperature, then place it in the refrigerator until the mixture thickens/solidifies.

Using a spoon, or small scoop, to dip out the truffle mixture and form it into small balls. Roll in cocoa powder.

Cilantro Chicken and Pasta Salad (for 2)

2010-03-31T23:57:00.005-04:00

due volte/two times

Getting ready for Easter Sunday? Planning your meal? I am not sure if I am cooking Sunday, but time will tell, I guess! I think I am just looking forward to a quiet day at home. I know I will be finishing a small wedding cake for my neighbors, which is always fun.

Even though I don’t have plans for the holiday, which is my preferred plan (really), I did have a little fun with some cookies this week.

I also began thinking of what to make for the many pregnant friends I have at the moment. One thing is for sure, cookies or no cookies…I am not drinking the water! What’s up with all the babies, people?! Yikes! LOL

I am actually cheating a bit, as I am “kinda” double posting this week. Why? I guess it’s a combination of a time issue and an “I love cilantro” thing. In my recent Herbapalooza! post, I wrote about a Cilantro Sauce I made and was totally stoked about. Having extra, I decided to take the leftover, add to it a bit, and give it a second use. I added a little Vegenaise®, to the sauce to make it “creamy”, and added it to a pasta, and voila! Meal #2.

There isn’t really a recipe to this dish, as I just threw together some ingredients once my baked chicken tenders (seasoned with salt/pepper and baked at 375F for ~25 minutes/to 165 degrees) cooled enough to not kill the sauce. But wait, don’t the “quickies” often end up the tastiest? If you want the sauce creamier, you can add more Vegenaise®/mayo. If not, go less!

Cilantro Chicken and Pasta Salad (for 2)

(about) ¼ cup cilantro sauce (recipe below)
1-2 Tbsp. Vegenaise® (or mayonnaise)
2-3 cups of cooked Ditalini Pasta (or pasta of choice), cooled
1 cup cooked baked chicken, shredded and cooled

In a medium bowl, toss together the pasta and chicken. In a small bowl, mix cilantro sauce & Vegenaise® together to combine. Add to the pasta. Serve immediately.

Cilantro Sauce

1 cup chopped cilantro
3 finely chopped garlic cloves
½ tsp salt
½ tsp. cumin
2 Tbsp. white wine vinegar
½ cup olive oil

Combine the garlic, salt, cumin, and chopped cilantro in a food processor and pulse to combine. Scrape down the sides and add the vinegar, then pulse again for about 30 seconds. While the processor is going, add the olive oil in a slow stream, Process for about 2 minutes or until the sauce is to your preferred smoothness.

Oyster Mushroom Omelet Breakfast Burrito

2010-03-30T18:26:00.000-04:00

prepara la prima/preparing breakfast

Weekends are really the only time I actually take the time to "cook" breakfast. Weekday breakfasts, as of late, have consisted cottage cheese and fruit. Do you find you have a discrepancy with your weekday and weekend meals?

My recent trip to the farmer's market , in addition to a zillion green foods, I ended up with oyster mushrooms. I have eaten them out, never have never bought/cooked them. So, to google I went and was excited to see preparing them is similar to other 'shrooms.

I cut off the lower stems, flushed out the gills to rid them of any little critters that took up residence, and used a damp cloth to remove dirt/liquid. Slice, slice, and into the same saute pan I cooked up some panchetta, add some eggs and a little ground pepper....and Phew! This was one yummy filling on top of arugula for a breakfast burrito.

There isn't really a recipe to this because its really according to taste and how hungry you are, I believe. :)

I am addicted to them now. And, of course I want to incorporate them more and more into my cooking. So....here's the question. What are the dishes have you made that included oyster mushrooms?

Herbapalooza! Spring Couscous and Cilantro Sauce

2010-03-28T18:29:00.006-04:00

aromi/herbs

Okay....let's get our minds in check. If this was 20 years ago, today's post title would have a totally different meaning. But, I am a different person now and enjoy using herbs a little differently. ha! ha! I consume them...in dishes other than brownies. :)

So, I went to one of the Farmer's Markets here in Atlanta. This time, I went to one in Gwinnett County. Now, I love Dekalb Farmer's Market, but the Gwinnett International Farmer's Market surely caught my attention. While its been there several years, I haven't been there since I moved away from that area of town. I decided to check it out after a meeting I had close by and wow....I can't wait to go back!

I left there with all "eats" green! Kale, escarole, watercress, mint, Italian parsley, cilantro, tarragon...even limes. The only itsy bitsy problem? I didn't account for my new weirdo schedule and my current irregular cooking pattern. Not using up the ingredients as quickly as I thought I would, I spent much of the weekend blending all the herbs I bought in one dish.

I ended up using the watercress, mint, Italian parsley, and cilantro in a salmon dinner. Yum! Great colors and perfect for spring/summer.

Waiting to be washed and chopped...

For the salmon, I decided to use the same marinade used for the Bourbon Marinated Hickory Grilled Salmon. Instead of grilling the fish in the hickory papers, I broiled the salmon. Whoa Nelly! Yum! I marinade caramelized beautifully. I like my salmon well-done, so with the doneness and the carmelization, the fish held up well to the sauce and didn't cause a textural nightmare in my mouth. Very important...

Once it was done, I placed the salmon on the cilantro sauce, right next to the Spring Couscous. Oh...the flavors sent my taste buds singing! The great part? The Spring Couscous can be paired with other fish, like tilapia, or with chicken. Same with the cilantro sauce! It's like a pesto, but thinner and with a hint of "twang" because of the white wine vinegar. I am thinking I may toss it with pasta tomorrow. ;) I will let you know!

Spring Couscous

2 Tbsp olive oil
1 cup white onion, chopped

1 Tbsp. garlic paste*
1 ¼ cups vegetable or chicken stock
1 cup couscous

Pinch salt, or to taste
1 small bunch watercress, washed, leaves picked
½ cup chopped fresh Italian parsley
1/3 cup chopped fresh mint
Ground, black pepper to taste

Heat the olive oil in a medium saucepan over medium heat and cook the onion for 5 minutes or until tender. Add the garlic and cook for a further 1 minute or until aromatic. Add the stock and bring to a boil. Stir in couscous, cover, remove from heat and let stand for 5 minutes.

In the meantime, place watercress, Italian parsley, and mint in the food processor and pulse to chop/combine. (or, chop using a sharp knife).

When couscous is done, add herbs. Fluff and combine with a fork. Serve immediately.

*Garlic Paste

1 pound garlic
½ cup olive oil
Salt & pepper

Preheat oven to 350 degrees.

Cut the top of the garlic heads. Place the garlic in a small baking dish, cut side up. Drizzle the olive oil over the garlic. Sprinkle with a little salt and pepper. Cover dish with foil and bake for 45 minutes, remove foil and bake for another 15 minutes until the garlic begins to brown. Remove from oven and let cool until you can handle the garlic with your hands.

Into a medium bowl, squeeze the garlic cloves out of their skins and transfer to a food processor. Strain the oil from the baking dish and add to the garlic. Process until the paste has a smooth consistency. Cover tightly and refrigerate. Will last about 1 week. (Makes about 1 cup).

No processor? No prob. Mashing the garlic with a fork will be fine!

Cilantro Sauce

1 cup chopped cilantro
3 finely chopped garlic cloves
½ tsp salt
½ tsp. cumin
2 Tbsp. white wine vinegar
½ cup olive oil

Salted Caramel Whoopie Pies

2010-03-26T22:31:00.006-04:00

salato/salted

I don't know about you, but I love Whoopie Pies. And, I was stunned when I first moved to Atlanta in the late 90's and people were not familiar with the dessert. Really? They were pretty notable up north when I was younger. Lucky for Atlantans, Whoopie Pies have really made a name for themselves in recent years.

What is the ooey gooey goodness above? A Salted Caramel Whooopie Pie. Yes, you heard correctly. Salted Caramel....Whoopie Pie.

One of my jobs has me making desserts for a restaurant here in the city. Opening for dinner service is a new venture for them and the Exec. Chef/Owner, the new Sous Chef, and I have spent the last couple of weeks chatting about the menu and testing recipes. The process is moving a lot different that I have experienced in the past, but it is fun nonetheless.

This Whoopie Pie is an idea that got 86'd (scratched). Well, not completely. We are going to tweak it considerably. I thought this original idea had a lot of potential, but for different menu and/or audience. My original recipe included a filling made from marshmallow cream, but Chef wanted the "cream" to be made from scratch. So, that's what I am posting is here. The picture shows the cream pretty loose and mooshy. I am not surprised, as the light and airy filling/texture is very reflective of one that sat out for a while.

The particular Whoopie I made here is XXL and overfilled (not intentional, but not necessarily a bad thing) ; a fork and (possibly) and knife will be necessary. Again, not a bad thing....

As if you needed any other reason, other than ooey, gooey, rich & yummy goodness, to make/try/want these whoopies, allow me to suggest another motive...versatility. I am going to try this as a cake, pie, and filled cupcake....Yup! Will post when I do. You should, too!

Off to bed now....Work in the morning. This schedule does not afford me a day off...I am up & going 24/7. Night!

Salted Caramel Whoopie Pies
Adapted from Gourmet

For cakes
2 cups all-purpose flour
½ cup dark chocolate cocoa powder
1 ¼ teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon ¼ cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 - 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cooks' notes:
• Cakes can be made 2 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.

Salty Caramel Marshmallow Frosting
Adapted from Baking: From My Home to Yours

½ cup egg whites (about 4 large)
1 cup sugar
¾ teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract

~ 1 cup Salted Caramel Sauce (recipe below)

Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.

Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.

When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable -- don't try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting.

Add caramel and carefully fold in to preferred combined state. (I like it streaky.)

Salted Caramel Sauce

From Food & Wine

1 cup sugar

¼ cup water

2 tablespoons light corn syrup

¾ cup heavy cream

4 tablespoons unsalted butter

1 ½ teaspoons gray sea salt, crushed

In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature. Makes 1 ½ cups

The salted caramel sauce can be refrigerated for up to 2 weeks. Rewarm before serving.

Strawberry Curd = Creamsicle-Like Goodness

2010-03-23T19:58:00.006-04:00

fragola/strawberry

This has been an exciting week (and it is only Tuesday), as I had two very productive meetings with two good friends and business associates, Bren and Jen (okay....didn't mean to rhyme). I will be crossing my fingers that good things are around the corner. Updates will follow as I learn more! ;)

As far as Mele Cotte, it has been about a week since I have posted something sweet. Savory has been the trend as of late. So, let me get back to my first love of desserts for today....

I was chatting with a new "friend" and he was griping about how he couldn't find a good strawberry cake in Atlanta....real strawberry. Not strawberry "gelatin" cake filling, jam, jelly....none of that. Real strawberry filling with bits of real strawberries in the cake. As you can imagine, of course my head began to swirl. Strawberry curd? Never tried. Is there such a thing? Must be!

Instead of googling first, I just went to what I know (lemon curd) and played. I really liked my end result, although results from my google search noted I didn't need to use so many yolks. Ahhh...whatever. More yolks with which to practice macarons. :) As far as what I will do with the curd? Not sure yet. I will let you know when I come up with something.

Strawberry Curd

8 egg yolks
1 cup sugar
2 cups strawberry puree
4 Tbsp. butter, cut in pieces

Place all ingredients in a double boiler over boiling water. *So not let the water touch the pan with the curd mixture!* Cook and whisk continuously until the mixture begins to thicken. Remove from heat and cool. (The mixture will continue to thicken as it cools.) Keep refrigerated for up to 1 week. (makes about 2 1/2 cups)

Going Back to Basics....with Proscuitto

2010-03-21T21:28:00.004-04:00

piccolo morso/little bite

Sometimes, I just want to go back to basics. Leave the bells and whistles behind and just eat good food. And, if there is one food I truly love, it is prosciutto. In fact, if I could marry prosciutto, I would. Mrs. Chris Prosciutto. Kinda slides right off the tongue, don't you think? Ha! Ha!

Speaking of prosciutto, there is a sandwich I love to get when we order lunch at the bakery called the Italian. It's a bit contradictory in terms since we order from a french bistro, and my sandwich includes Prosciutto & Swiss cheese with French pickles on a French baguette. Ha! Maybe it should be a "Cultural Mergewich". None the less, it sure is tasty. And, it is very similar to a sandwich we make at one of the restaurants I recently began working with. Our sandwich includes sweet butter, Prosciutto and freshly sliced Parmesan on a baguette.

So, after going to the grocers after my morning job shift late last week, I ended up with ...Prosciutto, a baguette, and a block of Pecorino Romano (about $5 cheaper than the Parmesan). Thus....a simple, delish, and satisfying dinner that curbed my munchies .

All I did was slice the fresh baguette (leaving it untoasted because it was so, so fresh), added a little sweet (unsalted) butter, a slice of prosciutto, some Pecorino Romano cheese and topped the little bite with garlic pepper. Perfect!

Have a great week, everyone!

Grilled Pork Chop with Rosemary Plum Sauce and Arugula

2010-03-19T20:37:00.006-04:00

prugna/plum

I am now in full swing with my new jobs. While they both are very different, they are both pretty decent. By day, I work in a kitchen that prepares 5-7 thousand meals a day. All the tasks are quite laborious because recipes include hundreds of pounds of ingredients. Today, I cooked 2400 pieces of Jerk Chicken and 700 fillets of Pecan Encrusted Tilapia while the rest of the Chefs did their thing. Holy moly!

By night, I prepare desserts at a midtown bistro. This Sunday is recipe testing with the other Chefs. Why? Opening for the dinner shift is a new venture starting April 1st and, while we met to solidify the menu, its important to make sure our ideas all mesh. Ya know? Fun stuff!

There are some other things in the works I am excited about, but will fill you in when/if they ever jump off the ground. No need to spill the beans just yet. In the meantime, I am just excited to be back on a routine – which really needs to include the gym again! Since I am back on my eating plan again, the gym will definitely help me get back in shape.

Part of my recent revival of healthy meals? Grilled Pork Chop with Rosemary Plum Sauce and Arugula. (Minus the garlic bread, this meal is only about 310 calories.) The dish came about after I made a really great sauce the other night, if I do say so myself. And, I owe it all to my new family member.

I mentioned several times over the last year that my handy, most loved food processor died. Dead as a doornail dead. But, other "things" bumped the purchase of a new one. Then, I received a box at my doorway on my birthday a couple of weeks ago...and look what arrived!

Thanks mom! She shouldn't have, since I don't celebrate my birthday. (I call her and thank/celebrate mom, though.) So, She shouldn't have...but I am really glad she did! heeee!)

It may not look as appealing as it tastes, because of its color, but yum!

Rosemary Plum Sauce
1 Tbsp. olive oil
½ cup onions, rough chopped
1 cup prunes
~ 1 tsp each sea salt & freshly ground pepper
3-4 cups prepared chicken base or chicken stock
2 cups white wine
1 cup rice wine vinegar*
2 Tbsp. Agave nectar*
2-3 Tbsp. rosemary, rough chopped

Whisk together the rice wine vinegar, Agave, and rosemary; set aside. In a large pot over medium high heat, heat oil and sauté onions until translucent. Stir in all other ingredients, including the agave mixture and bring to a boil. Turn heat to a low and simmer until the prunes are rehydrated and plump.

In batches, blend the mixture in a food processor or blender until it turns into a sauce. If it is too thick, add water.

* I wanted to use balsamic, but didn’t have any. (Blasphemous, I know!) I didn’t have sherry vinegar or red wine vinegar with which to substitute, either. Bummer!

Serve with a protein of your choice, like chicken, pork, duck, or lamb. Serves about 4-6.

Pulled Pork Tortilla with Blue Cheese Slaw

2010-03-17T18:07:00.000-04:00

tirato/pull

Not much to say today...so why don't I just show you this weekend's yummy dinner....

Pulled Pork Sandwich
Adapted from Elise @ Simply Recipes

½ cup onion, chopped
3 garlic cloves, peeled
1 teaspoons of Chipotle chile powder
1 Tbsp tomato paste
1 Tbsp Dijon mustard
½ cup distilled white vinegar
½ teaspoon paprika
1/3 cup ketchup
1-1 ½ teaspoons Worcestershire sauce
3 Tbsp light brown sugar
1 bay leaf
Salt
1 ½ lbs of pork butt shoulder roast, trimmed of excess fat
Whole Wheat 10-inch Tortillas
blue cheese crumbles

Day one/or several hrs before cooking: Purée all of the sauce ingredients (everything except the bay leaf, the pork and the tortillas) in a blender/food processor until smooth. Place the marinade in a secure bag with the pork, seal, place in a baking dish (in case there are any drippies), and marinate overnight or for several hours before cooking.

When ready to cook, place sauce, bay leaf, and pork into a large pot, add 2 cups of water. Bring to a boil, then reduce to simmer, cover, and cook for 2 hours or until the meat pulls apart easily with a fork. Be sure to turn the pork frequently.

Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce. Place the sauce back on the stove and cook on medium-high heat to reduce by two thirds. In the meantime, shred the pork into small pieces/shreds. Set aside.

When the sauce is reduced, add the pork back to the sauce. Salt to taste. Remove bay leaf before serving.

Serve hot in a tortilla, over shredded cabbage slaw tossed in (a small amount of) blue cheese dressing, and top with blue cheese crumbles.

Serves 3 to 5.

In a word? Yum!

Pancetta Omelet with Fried Basil Leaves

2010-03-16T00:00:00.000-04:00

Basilica Fritta/Fried Basil

I had anticipated another St. Patrick's Day-ish recipe today. In fact, I had everything ready to go for some creme de menthe whoopie pies. But...it didn't happen, as I was perfectly content on catching up on a little blog reading, a little napping, and a little (and I mean little) cleaning on my day off. The same went for Sunday. I think my arms were still recovering from work. However, I did manage to make some yummy brunch food.

Ever since I have made Judy’s Salvia Fritta (Fried Sage), I have been dying to try the recipe with Basil, my favorite herb. That moment occurred while I decided to make a little Sunday brunch dish. I tweaked Judy’s recipe and used the left over batter to make round discs for the “bread of the meal”.

This is not a “health” conscious meal. But, yum. I stacked the fritter, arugula, diced pancetta omelet, and topped it with the fried basil and fresh basil leaves. Oh what a lovely Sunday it made! ;)

Basilica Fritta/Fried Basil
Slightly adapted from Divina Cucina’s, Secrets from my Tuscan Kitchen.
Large Basil Leaves
1 egg, separated
1 cup flour
1½ Tbsp. Parmesan dipping seasoning
1 cup Riesling white wine (or any white wine you would actually drink)
Salt
Oil for frying

Rinse off basil leaves and pat dry. Whip egg white to soft peaks. Set aside. Mix together flour, seasoning, yolk, and enough wine to make a thick pancake-like batter. Fold in whites.Heat oil over med-high heat. Dip basil leaves into batter, one at a time (or they will clump together,) Shake off excess batter and fry until lightly golden on both sides. Place on paper towel to drain, season with salt. Serve.

*Sad note...I believe I am officially allergic to wine. It started with Chardonnay a while back when I would become breathless and hot-flashy after drinking it. But, it was only with Chardonnay. Now? Riesling. How sad is that!!! But, as far as I can tell, the craziness only happens when I drink the wine, not when cooking with it. Seriously? Why me. First chocolate and brown sugar, now wine!!!! grrrrrr.

Blarney Scones

2010-03-15T08:12:00.000-04:00

focaccina/scone

St. Patrick’s Day is Wednesday. And, while I am not Irish (despite the red hair and freckles), I wanted to add some festive foods on here.

Scones are a baked good that I used to make all the time. I am not sure why I don’t have many on the blog, but I think it’s because my scone marathons were pre-blog. Admittedly, when I first began to bake a lot, scones were easy for me. They are a quick breadm right? To get any quick baking “fix” I needed, I went to one of my zillion scone recipes. So, in retrospect, that probably explains that these scones are the only ones in 4 years.

Now, we have scone recipe #2. Blarney Scones…get it? My lil’ play on words is in honor of the stone set in the wall at the Blarney Castle in Blarney, Ireland. I believe the legend says that kissing the stone brings blarney (believable expression) to the kisser. Maybe, the way I tend to trip over my words, I need to go there! Or, I can just keep making scones…

Anyone been to Blarney?

(Blarney) Scones
Makes about 12 3-inch Scones

1 ½ cup white flour (plus some for kneading)
½ teaspoon baking powder
¼ pound butter, softened
¼ cup sugar
1 tsp. vanilla
1 egg, slightly beaten (plus some for the top of the egg)
¼ cup milk
¼ cup white raisins

Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add the beaten egg and all the milk. Add raisins mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on lined/greased baking sheet. Brush tops of scones with the extra beaten egg. Bake at 375 degrees for 15 to 20 minutes, or until brown.

Kumquat Curd-Filled Cakes with Kumquat Curd Whipped Cream

2010-03-14T11:44:00.008-04:00

agrume/citrus

I think Kumquats are my latest must haves. On a recent “I am starving trip” to Trader Joes, my eye caught a lovely display of the citrus family member. Like that, they were in my basket, with the random myriad of food items.

Have you seen them in the stores, but never tried because of the unknown factor? Quick to grab your oranges, limes, and lemons, but bypass the Kumquats? Well, ignore no more. Their close resemblance to oranges makes them easy to try, along with their edible flesh.

November through February is the peak season for kumquats, so I guess I am at the tail end…well, past the tail end. But, I will never tell; will you?

When buying kumquats, decorative stem and leaves, or not, avoid the ones that have damaged/bruised skin and that feel soft. Remember, the rind is edible, tender, and sweet, but the flesh might be a bit drier and kinda of sour. Kumquats are usually eaten raw, candied, marinated, prepared as marmalade, added to fruit salad, poached, or preserved ….oh! the possibilities. And, they are cheapy calories, only (about) 12 calories per lil’ thing, and (of course) a good source of Vitamin C.

*Recipe fixed! :) I forgot to add a step or two...sorry!

Kumquat Curd
3 large eggs
1 cup kumquats, pureed
Juice of ½ lemon
¾ cup granulated white sugar
4 tablespoons unsalted butter, at room temperature

Cut the butter into small pieces and set aside. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, pureed kumquats, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (similar to a hollandaise sauce – aim for about 160 degrees F). The process will take approximately 10-15 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Whisk butter into the mixture until the butter has melted. Let cool. The curd will continue to thicken as it cools. Cover immediately to prevent a skin form and refrigerate for up to a week. Yields about 1 ½ cups.

Kumquat Whipped Cream
from Joy of Baking

1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
1/2 cup Kumquat curd

In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. Carefully fold in the curd until well mixed.

Filling the cakes: If I am filling cupcakes, its very fast and easy just to use a tip to hollow out the center. But, I also have a great apple corer that works really well.

Usually, I don't worry about filling the top back in, especially if the filling is thick, and then topping with a butter cream. However, my curd didn't come out as thick as I would have liked. (After cooking 100s of pounds of food at work this week, my arms got tired a lot earlier than normal when whisking.) So, I trimmed the "holes" and topped these cakes.

Kumquat Curd-Filled Cakes are for Weekend Herb Blogging (#224). Weekend Herb Blogging, managed by Haalo, hosted this week by Huan from Eat.Read.Live.The rules are simple, but be sure to check out the details here. Next week's host will be Yasmeen from Healthnut. Send your posts to Healthnut AT gmail DOT com with a photo sized: 350px wide.

Atlantans Put their Whisks to Work for Share Our Strength

2010-03-12T01:34:00.008-05:00

forza di volontà/strength of will

It has been a crazy week, but in a good way! (That is my way of telling you there is a long winded post about to happen.) If you’re a regular reader, you know that being out of work since returning from UT turned my work-a-holic world upside down, so not complaining that I am busy. I am enjoying job #1 and look forward to beginning job #2, both in kitchens. Both are very different (on multiple levels) than my life as Dr. A, but Dr. is just a title. Happiness (and some form of income coming in) is what I am about right now and that is in the kitchen. Now, if one turns into FT…with pastry and cake decorating…someone will have to pinch me.

So, this week was about finishing the St. Patrick's Day Birthday Cake, starting job #2 (and possibly #2 – which actually got postponed until next week), working at my internship at the bakery, doctor appointments, planning for the 20 hrs. of teacher training I am scheduled to do in NY next week, getting G squared away on some things he needed for school, and …. Oh yeah…bake cakes for the Share Our Strength’s Great American Baking Contest (Atlanta), amateur category, hosted here by The Cook’s Warehouse Midtown.

Because G wanted to hang out with me on my birthday (how sweet was that!), helping him with homework, and having some really great conversations with him, I didn’t begin decorating my cake until 9. Yeah…funny girl I am thinking the vision in my head would actually translate in real life. Oh my poor kitchen floor! It looked like a graham cracker version of the old Road House grills. Remember the peanut shells that customers would toss on over the floors. Yeah…picture that, only in my kitchen, and as crumbs. Only, I didn’t intend to have flying graham crumbs peg me, my apron, or my floor in every which way. And, as anal retentive I am about having a spotless kitchen…well, lets just day my language became very colorful. I know the Contest was all for a good cause, but you all know I get very competitive with my arch rivals…me, myself, and I. Lol. I am so much better than what I turned out. Nonetheless, I delivered the cake to the store. Then, I saw this cake

that ended up to be the overall winner and though (expletive, expletive…I am done for. I knew I should have done a decorative…doh!)

One of the highlights? I invited my friend Connie (who also helped me with StirIt28), as she is a HUGE fan of Q100. Jen Hobby, who was supposed to be there found herself in LA for American Idol, so Jeff Dauler came. He’s funny in person, just like on the radio. Even put up with our two crazy asses. But, she was so, so, so excited. So much so, she couldn’t go up to him. Really? That’s where I stepped. Heck, I worked in promotions for Cumulus before they even had Q100, back when it was a fun place to work…so let me go get Connie her pic.

Anyway, the two of us traveled throughout store and the amazing and various desserts. The displays of everyone’s passions were phenomenal and the ultimate symphony of sugary sweets. A good many of the pictures I took of the desserts, participants, and the crowd can be seen on My Alter Ego, but here are a few to wet your whistle.

Hey, Daring Bakers...its a mirror! I remember that Challenge.

Do you think Chef Balshan recognized the chocolate bits
I used on top of my cake were from his shop?

There was also a silent auction with both food and "stuff". I have never participated in one. So, why did I try for 4 different items? I looked at Connie and said, “What if no one outbids me and I have to buy all four?” Good thing they were low bids. Heeee! Random interaction? One lady, a volunteer no less, got feisty! She and I were in a Hawks ticket bidding war, then I just walked away because I had hit my price point in my head. Then, whenever Connie would try to outbid her on a cookbook, the lady blocked her, and was actually bitchy. Lady, (a) you have a name tag on and are a volunteer working, and (b) its all for a good cause. Blocking the bidding doesn’t bring in more money. C'mon now...really.

How did I manage? I won the Paula Dean signed apron! Not only did I win it, but I was slow getting to the table and Connie swooped in, and bought it for me! Silly girl. How sweeeeet!! It’s nice to have good friends.

As I wrap up my week, it was a good one. Tonight was a fun night with delicious desserts, shopping, participants, and organization. It was great to see John Kessler again, as I have not spoken with him since the fabulous article for which he included me. Connie even spoke with someone with the SOS organization about including the Share Our Strength message on the Teacher Union blogs. Woohoo! I love when everyone rallies together for a good cause, especially one so close to my heart. Share Our Strength and all their staff did a really great job. I know the planning probably seemed as though it would never come together, but boy…did it! Congrats on a job well done.

Special thanks to Share Our Strength, The Cook’s Warehouse Midtown, Domino Sugar, Banfi Vinters, Nestle Waters, Kroger, Publix, Cabot, Atlanta’s Finest Dining, Atlantan, Atlanta Homes, Flavors, and Southern Seasons for making this happen, getting monies into the right hands for the right reasons, and for creating a creative outlet for home cooks and aspiring chefs (who cook from home, for school, etc).

And, as I leave you to go to bed, since I have to be at work in a matter of hours, I leave you with my S'More cake! Enjoy!

S’mores Cake
¾ cup unsalted butter, plus more for the pans
3 cups all-purpose flour, plus more for the pans
¾ cup canola oil
2 oz. bittersweet chocolate, finely chopped
1 cup milk chocolate chips
1 cup water
2 ½ cups sugar
½ cup unsweetened cocoa powder
3 large eggs, room temperature, lightly beaten
¾ cup buttermilk, at room temperature
2 Tbps. pure vanilla extract
2 ½ tsp. baking soda
½ tsp. salt
1 recipe Marshmallow Buttercream (below)/Graham crackers & Ganache for garnish

Place the oven racks in the bottom and top thirds of the oven Preheat the oven to 350°F. Butter three 8 or 9-inch round cake pans, line and butter each with a parchment round.
In a saucepan, over medium heat, melt the butter, oil, bittersweet & milk chocolates, and water.

In a large bowl, whisk together the flour, sugar, and cocoa powder, baking soda, and salt. Pour the hot chocolate mixture into the dry mixture and whisk until combined. This may get challenging, as it becomes like a thick brownie batter. Add/Whisk in the eggs, one at a time, then whisk in the buttermilk and vanilla. Divide the batter evenly between the prepared pans.

Set two pans on the top rack and the third on the lower rack. Make sure the pans are not positioned directly over one another. Bake for 20 minutes, rotate the pans and bake another 15 - 20 minutes, or until an inserted toothpick in the center of each cake comes out clean. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

To assemble, cut each cake into 2 equal layers. Fill each inside layer with (about) ½ cup Marshmallow Buttercream, then the top and sides. Garnish with crushed/whole graham crackers.

Marshmallow Buttercream
1 lb. unsalted butter, softened
1 jar (13 oz.) marshmallow cream
1 lb. confectioners' sugar
1 tsp. vanilla extract
2-3 Tbsp. whipping cream

Beat butter in a medium bowl with mixer on medium speed until creamy. Beat in marshmallow cream. When well blended, beat in confectioners' sugar and vanilla. Increase speed to high and beat 3-4 minutes until fluffy. (Gradually add whipping cream, carefully, as to not make the cream liquidy. You may not need to use the whole amount!) Whip for about 5 minutes more, until it becomes white, light, and fluffy.

* You may need to double the recipe, depending on the number of layers cut into the cake. Recipe 1X three layers, 2X recipe if six layers.

Ganache
8 ounces of chocolate, chopped into small pieces
½ cup heavy cream

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes just to a boil. Remove from heat and immediately pour cream over chocolate, let stand for 30 seconds and stir until completely melted, incorporated and glossy. Allow ganache to cool, yet remain pourable, before topping cake.

Vanilla Caramel Cupcakes with Baileys Buttercream

2010-03-09T18:32:00.001-05:00

ubriaco/drunk

Short but sweet (literally) today. Busy week as I prepare for training seminars I am conducting in NY next week. But, I wanted to share these yummies before the green beer started pouring, Guiness cans opened, and corn beef and cabbage cooked. I am not a big St. Patrick's Day girl (since I am Italian, although I look Irish with my freckles and red hair). But, I do enjoy a little Bailys every now and again...

I needed a quick ½ dozen cupcakes this past weekend. However, I didn't feel like whipping out the mixer. Thank goodness for self-rising flour!

Coincidentally, it just so happened I had a good bit of green buttercream left over from the St. Patrick's Day Birthday Cake. I decided to add a bit of Bailys to give these little cuppies a kick right toward St. Patrick's Day next week. Yum!

Vanilla Caramel Cupcakes

1 ½ cups self-raising flour
½ cup sugar
½cup milk
6 Tbsp butter, melted, cooled
2 eggs, lightly beaten
1 teaspoon vanilla
~ ½ -1 cup caramel sauce (or caramels unwrapped and melted)

Preheat oven to 350°C. Line a muffin pan with cupcake liners.

Combine flour and sugar in a bowl. Add milk, butter, eggs and vanilla to flour mixture. Using a whisk to combine. Using a small ice cream scoop, scoop batter into the prepared muffin pan. Carefully add the caramel to each cup, in a swirling motion. Bake for about 20 minutes, or until a skewer inserted into the center comes out clean. Stand in pan for 5 minutes, then transfer to a wire rack to cool. *Sauce seized up on me when I added it to the batter, but worked out in the baking process...

In the meantime, make the icing.

Baileys Buttercream

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
¼ cup Bailys Irish Cream
coloring

In a mixer fitted with a whisk, mix together sugar and butter until well blended and light, smooth, and fluffy-like. Add coloring, vanilla and cream and continue to beat on medium speed for 2 minutes more. Stop the mixer and add the Bailys. Continue to beat on medium speed for 2-5 minutes more adding more cream (or Bailys) if needed for spreading/piping consistency.

Motivating Monday!

2010-03-08T08:57:00.005-05:00

motivante/motivating

This was a busy weekend and I am totally not complaining. It was nice to have purpose! There was tax accountant stuff, education stuff, cake stuff, “family” stuff, and friend stuff. Wow! Lots of stuff. When it rains it pours.

Let’s see…no need to go into tax accountant stuff since we all have to deal with that this time of year. Education stuff: No, I am not an administrator or teacher anymore and I don’t miss it. However, the knowledge is still in my head for others. That being said, I am friends with someone who works on Long Island and we chatted months ago about the possibility of my speaking with some of the educators in her area. After several snow-related cancellations, the board finally met and approved my proposals for five sessions. Pretty cool! This weekend, I began working on training sessions I will be facilitating the week of the 15th, which made my brain hurt! I forgot how much time goes into these trainings and truly…my brain hurts. Ha Ha!

As far as cake stuff, I dropped some (updated/improved) chocolate decadence off to Bren (twice…will explain in a minute), some cupcakes & chocolate/decadence to Tami for her 2nd photo workshop,

and finished a birthday cake for a friend’s son who was turning 10. Double digits! Very big day. Every year, Connie’s sons pick a theme. Caleb’s chose his theme this year to be Shamrock, Luck, Pot ’o Gold, St. Patrick Day-like.

I am pleased with the end result. Of course, I see a ton of errors, oops, places that should be cleaner, but that’s just me. Standing back and looking at the finished product…pretty cool.

The cake is the same recipe as the Sour Cream Chocolate Cake, just doubled. Both Joy and I utilized this recipe this week – anxious to hear about how hers turned out! ;) Which means there is a total of 6 quarts of batter in this cake. ;) Lots! The base is made up of 2 12-inch rounds, the hat brim 1 10-inch, the hat 2 8-inch, and the pot o’ gold a 6-inch dummy cake. The accents, like the Shamrocks and the brown belty thing on the hat, etc were fondant. (Janet gave me the great idea of using modeling clay, which may be a better use of my time if given another occasion. Plus, the clay is really easy to make! I made it back in November to make these lil’ turkeys.)

“Family” stuff – Stopped by to see G today, since I haven’t seen him in a few weeks.

Go #4!

He has so mature, so tall, and is a young man, now. He turns 16 in a few weeks! I cannot believe it. I am so very proud of him, as he continues to make the right choices and is passing all of his classes (a very big deal, especially since he has a very difficult time with certain skills…and they gave him Lit last block. Really? C’mon.). He worries about me because he has been sensing something is off. I tell him “I am fine, just ran into a little grown-up stuff rough patch,” then, laugh because it is the worry circle my mom and me go ‘round with…just with me and him. I worry about him, he worries about me…and so is the circle. Girlfriend update? G has been with R for EIGHT months! That’s like 8 years in grown-folk time. He asked me today, “Why didn’t you tell me this relationship stuff can get rough? We were like fightin’ and stuff, don’t even know about what, had to had ‘those uncomfortable talks’, but now we’re good.” So cute. I keep reminding him…no babies, G…no babies. Lol. And, then there’s the parting salutation I will never get tired hearing… “Call me when you get home so I know you’re safe. Love ya, Ma.” Put a fork in me! I am done. ;)

Friend stuff – I haven’t known Bren for very long, but wow! She is one for-real, straight up, I-am-who-I-am girl. She and I have gotten along really well since the fundraiser and it’s just cool to be able to welcome in someone else into my (typically) closed of personal self. I think part of the ease in getting to know her is that she doesn’t know my history, all the BS, the illnesses, the family drama, etc. and she is able to make her own opinions of me based on what she sees, now of what she heard, etc. Sounds corny, I know. I just think it’s cool because I think it can be more difficult meeting people who are more than acquaintances at this stage of our lives.

Anyway, her family came to Atlanta the other day (insert chocolate decadence drop off #1) and they invited me to dinner (insert chocolate decadence drop off #2). Bren’s mom was cooking…like I could say no to Cuban food of the homemade kind? Ha! What did we have? Okay…let me get this right. Checking texts since I asked Bren to send me the correct … Arroz Congri made with Basmati rice instead of long grain, Ropa Vieja (shredded steak in tomatoes, vine, and vinegar, I think), Tostones (twice fried plantains), and a light butternut squash potato salad. Everything was amazing, especially the company. Bren’s friends and family were incredible!

I have mentioned admitted this before, but when I am not talking “shop”, I feel I am pretty socially inept. I do not do well in “relaxed”, be-yourself, laugh/have fun situations. Immersed me in an environment with a family so close, so relaxed, & so welcoming? Awkward! Now, I have my mom, and we laugh and get along famously and have these times, but that’s just the two of us. There were no instances of hilarious, unadulterated banter with my immediate family. Their mannerisms/gestures/kindness toward me through me off. Same with her friends that joined the gathering. Not in a bad way, really. It just made me realize a lot of things. I am not good to those situations. Maybe I need to write a check to them for the impromptu, unintended therapy session! :)

Bren’s mom also made an amazing vanilla caramel pudding dish for dessert. There was a twitter tease of caramel earlier in the evening, but I got to taste the real deal. Oooohhhweeee! Vicious (in a good way).

Well…I am off for new job orientation. Exciting…job! Income! Set schedule! Normalcy…sort of. Happy Monday!

Cilantro Sugar Macerated Strawberries

2010-03-05T23:05:00.006-05:00

spuntino/snack

Friday was a great day, a really great day. And, wow, was it welcomed.

First, Atlanta had a second day of delightful weather, sunny, clear, and vibrant. And, the weather's (allegedly) expected to continue through the weekend. Next? Employment. Phew! The last several months have been long and arduous without gainful employment. Luckily, I now have something that (I hope) will bring me much happiness while cooking in a kitchen – other than mine. :) Lastly, I received an email informing me that I am a finalist in the Share Our Strength’s Great American Baking Contest (Atlanta), amateur category, hosted here by The Cook’s Warehouse Midtown. Entries will be judged in three categories – Taste (50%), Presentation (25%) and Originality (25%). Hmmm :) Prizes will be awarded for first ($250), second ($125) and third place (a Domino’s Sugar Gift Basket. Exciting!

To kick off the weekend, I wanted something yummy and springy. So, I tried to replicate something I heard or saw on Iron Chef one evening about a month ago. It isn’t the dish, per say, as I didn’t really pay attention to what was happening on the show. I can’t just sit and watch a TV show (unless its Criminal Minds and Shemar Moore is personally drawing me into his pure and inevitable hotness). Therefore, the TV is usually on almost as white noise. Well, I heard “cilantro sugar” during one of the dish presentations on Iron Chef and thought….”Brilliant”!!! Seriously. Why haven’t I heard of this before. And, why haven’t I tried it with Basil as well?

No exact measurements here, especially since I am only working with a cheapy mini chopper/processor. (My Cuisinart died last year….so very sad. RIP Quizzy) I began with maybe about ¼ - ½ cup granulated sugar, and blended it in my lil’ chopper with a handful of cilantro until all the leaves were chopped and in with the sugar. Combine cilantro sugar and strawberries in a bowl, and let stand in refrigerator for 2 hours.

The yogurt/strawberry snack is great on the palate after a mini egg sandwich. I made the lil' guy below because I (a) had left over mini-wheat rolls and (b) wanted an egg. But, since I didn't feel like mixing up an egg ratio, only made one whole over easy egg omelet. Not big at all, but really satisfying.

Oh, the possibilities of the cilantro sugar. What's the first thought that pops in your head on how you'd use some cilantro sugar?

Peanut Sauce, a Chicken's Best Friend!

2010-03-03T22:00:00.004-05:00

impertinente!/saucy!

This weekend includes a birthday cake for a 10 year old. Because his mom has given me carte blanche within the theme, I have decided to play. Love that! But, with my play-time, there are various layers, filling containers, etc. That means….’fridge cleaning/purging.

In my purge, I came across chicken I needed to use. Since the satay appetizer I made last week were so tasty, I decided to make the same curry marinade, dice the chicken, and bake the bits instead of grill on my stove top. Why not grill the bits? Truth be told, since the pan turned so marinade-icky the first time I attempted the satay, I just didn’t feel like a lot of cleaning. You know those moments….right?

My idea went a little askew, though. The marinade separated some in the cooking process (I am thinking) because I used non-fat yogurt and it seemed to cause a type of poaching/steaming affect. What did I do? I drained the liquid and broiled the chicken for a couple of minutes to brown the pieces, which also dried my chicken out a little. All this babbling brings me to a point. Grill the chicken. :)

Even so, my little dry bits, when combined with some oven-roasted tomatoes and shallots, were really pretty tasty! Especially with the peanut sauce, which I love, love, love. I am not sure I expressed myself quite adequately there….LOVE peanut sauce. Heee!

Peanut Sauce

¼ cup creamy peanut butter
¼ cup water (plus more*)
2 Tbsp. soy sauce (I use Bragg Liquid Aminos)
2 Tbsp. lime juice
2 tsp. garlic, minced
2 Tbsp rice wine vinegar

Combine all ingredients and stir until combined and mixture is smooth and creamy.

*If it is too thick, thin the sauce with additional water, depending on preference. Next time, I may try a saucepan over low heat. Will thin it out and lesson the kick of the soy sauce. But...again..was going the "less pan is more" route here.

Ain't no doubt about it, We were doubly blessed ...

2010-03-01T19:46:00.012-05:00

polpettone di carne/meatloaf

I was, anyway...Food styling and meatloaf....now, that's a Sunday!

The meatloaf will comes later...first, let's chat about salad...specifically, Food styling ...

You know when you meet someone and it is as though you were friends from way back? That is how I felt the first time Tami and I met. I “knew” Tami through blogging, but it was my first pastry job at the restaurant, when she was kind enough to take pictures of my desserts, that I officially met her in person. Truly a great girl, Tami is kind, unassuming, honest, strong as all h**l and...well, just a cool chick to hang out with! And, so was the case during the Food Styling 101 workshop Tami hosted at Tony Clark Studios. It was a Sunday was a great day of camaraderie, fabulous info & photography! Added bonus, I met new folks and saw others I have crossed paths with here in Atlanta, including the lovely Lynn (who has a fun cookbook that encourages family participation, and can be found at Target), and Sabrina who kicks butt when it comes to gourmet cupcakes and French macarons. Let’s not forget being able to work with Tony for the afternoon!

I am not going to go into tremendous detail here because there is another workshop next weekend. But…(1) I will never look at food photography the same way again (2) I have a whole new appreciation for giant tweezers and instant mashed potatoes and

(3) my FStop memory has been jogged allowing me to appreciate my camera the way it should be. Oh! Allow me to add…placement and lighting…

looking at the food as if your eyes were the camera…and beware of smiley faces in the food.

*Disclaimer* Don’t count on my blog pictures to look like Tami or Helen’s over night…or next month…or next year for that matter. I don’t know if I have it in me. But, in will keep pluggin’!

[Be sure to check out the slide show of pics on My Alter Ego...after you read about my meatloaf, of course. heee!]

In the meantime, I was able to enjoy some leftover meatloaf when I arrived back home from the workshop. I have been able to get a few days of meals off this one recipe, since it’s just me. But, it’s perfect for family night, friend’s night, or with whomever your family unit consists.

This concoction derived from leftover meat mixture I had from the cocktail meatballs I made for an appetizer party. Those little guys had fewer ingredients. I added quite a bit to this loaf. And, it tasted different than the Harlem Meat Loaf I made last summer. Better, I think. Now, don’t flip out when you read down the ingredients. I have mentioned before that I take after my mother’s habits and like raisins in my meatloaf, meatballs, and braciole. I added them here since I knew I would be the only one eating the loaf. Normally, I wouldn’t include the uncommon add-ins for an unexpected palate. :) Don't be afraid, though...the raisins add a really great element to the dish.

Meatballs
1 lb lean ground beef
½ lb. lean ground pork
1 cups whole wheat bread crumbs (plus more if necessary)
½ cup golden raisins
2 eggs, slightly beaten
2 Tbsp. Italian seasoning (or to taste)
2 Tbsp. brown sugar
1 Tbsp. onion flakes
1 Tbsp. ground fennel seeds
½ cup grated Parmesan cheese
2 tsp. salt
2 tsp. teaspoon garlic powder (or to taste)
1 tsp. black pepper
1 tsp. dry yellow mustard
1 cup sun dried tomato sauce (or sauce of choice)

Preheat the oven to 350F.

In a large bowl, mix all ingredients, except sauce, until well combined. I use my hands for this. (If the mixture is too wet, add additional bread crumbs) Free form into a loaf and place on a lined sheet pan. Top with sauce. Bake uncovered, for about an hour, until the internal temp is 160º. Place on a serving plate and let stand for 10 minutes before slicing.

Zucchini Ricotta Phyllo Cups

2010-02-26T23:08:00.004-05:00

Zucchina/Zucchini

When I am asked to make something for a party or function of some sort, it usually falls into the dessert category. This weekend (Friday) was different. I was hired for a appetizer party.

The menu?
Zucchini Ricotta Phyllo Cups (recipe below)
Chicken Satay
Italian Meatballs with Marinara
Prosciutto Wrapped Asparagus
Cheese Tray
Bread Basket
Hot Chocolate Shots
oh!....and a birthday cake added at the last minute.

It was a great experience with which I learned a lot. The food was tasty (I thought so, anyway), but I am definitely more in my comfort zone with desserts. This was a lot more work than I thought, which I didn't expect. The items appeared to be fairly straight forward when I suggested the menu, but with three dozen of each item, phew! I can whip through dessert items a whole lot faster. Interesting...I am pooped to pop! All is well, though. The Hostess was appreciative, I enjoyed completing my first "food" catering gig, and I love that I am in the kitchen again.

Here are a few pictures from the house...

Table View

Zucchini Cups, Meatballs

Satay & Hot Chocolate Shots

Cheese Tray

Hot Chocolate Shots

10 X4-inch round chocolate cake with
chocolate and vanilla buttercream icing

Zucchini Ricotta Phyllo Cups
An adapted Tyler Florence Recipe

**Awesome for a spring/summer outting. Fresh, light, and healthy for you!

3 zucchini, shaved lengthwise
¼ cup fresh mint leaves
Olive oil
4 cups whole ricotta
1 lg lemon zest
Juice of ½ a lemon
Sea salt and freshly ground black pepper
4-5 dozen phyllo cup minis

Begin by preparing the zucchini. Using a sharp knife or mandolin shave the zucchini lengthwise so you have paper-thin ribbons. Lay them out in a single flat layer on a kitchen towel and sprinkle liberally with salt. Leave for 10 minutes until the salt has drawn some of the water out of the zucchini to make the ribbons pliable. Wash zucchini under cold running water, drain and pat dry with paper towels. Toss with half the fresh mint leaves, and drizzle with extra-virgin olive oil. Season with sea salt and freshly ground black pepper. Let marinate 30 min to overnight (I marinated overnight).

In a mixing bowl, add ricotta, lemon zest and juice, the remaining fresh mint leaves and season with sea salt and pepper. Stir until well combined and the ricotta is light and fluffy. (This can be done ahead of time, as well.) Spoon or pipe ricotta into each phyllo cup and top with a few layered slices zucchini and mint. (Make sure to strain, remove any excess oil off the zucchini. The ribbons should not be oversaturated.) Finish with a sprinkle of sea salt on top.

*This recipe is made for a crowd. It can easily be halved, quartered, etc.

Fennel Cake with Chocolate Fennel Ganache

2010-02-25T01:26:00.008-05:00

seme di finocchio / fennel seeds

Remember my Fennel Cupcakes w/ Candy-Coated Fennel Seeds? I have wanted to work on that recipe since I originally made them…make a better batter. And, I didn’t like the icing I originally used, in regards to the flavor pairings, not the taste. So, I did. Grinding the fennel seeds in a spice (only) coffee grinder I use really made a difference.

Adding the fennel to the chocolate made the cake a “grown-up” cake. I am not sure kids would love this cake, unless a fennel fan.

Not sure how much I will be posting the next few days…catering job Friday, working on Saturday – a test shift – to see if I am a fit for the restaurant, and need to organize my taxes. Taxes…fun, fun. LOL! And, I have decided to enter into 2 contests for cakes and want to plan for those as well. Cross your fingers because a positive turn around needs to happen.

Have a great rest of the week/weekend!

Fennel Cake with Chocolate Fennel Ganache

3 cups cake flour
1 cup sugar
1 cup butter
3 eggs1 tsp. salt
2 ½ tsp. baking powder
1 tsp. vanilla1 cup whole milk
2 Tbsp. fennel seeds, ground
½-1 tsp. anise extract
Candy-Coated Fennel Seeds (optional for garnish)
Chocolate Fennel Ganache (recipe below)

Preheat oven to 350 degrees. Butter and line two 8-inch cake pans. Whisk together flour, baking powder, salt, ground fennel in a mixing bowl; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, being sure to scrape side of bowl with a spatula after each addition. Add vanilla. Alternately add flour mixture and milk, beginning and ending with flour. Beat on medium speed until a thick cake-like batter appears. Evenly divide batter into the prepared pan. Do not overfill. Bake for 20 to 25 minutes, rotate, and cook another 10-15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Chocolate Fennel Ganache
8 oz. bittersweet or semisweet chocolate, finely chopped
1 cup heavy cream; more as needed
1 ½ Tbsp. unsalted butter
1 ½ Tbsp. ground fennel seeds

Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth. Refrigerate to cool, and allow the fennel flavor to incorporate into the chocolate. Makes about 1 ½ cups.

Blue Cheese Chicken Salad

2010-02-23T23:48:00.000-05:00

There has been a pretty hefty amount of baking and sweet treats going in and out of the Mele Cotte . Now that Stir It 28 is finished, I am eager to get back to some cooking while I noodle on some thoughts about my future with baking . I also need to get back in the gym and consume clean food again. Even so, I realized this week that, even with the internal conflict grapple with 24-7 by being out of work, I am at my happiest when I bake and create fun goodies. Sure, I love, love, love that people like my sweets. But, there is such an adrenaline rush that goes with taking an idea, playing with it, and ending up with something fantastic.

Case in point? My Lemon Drop Shot. I was taking a shower, of all places, when I thought of it. When I worked through my vision in my lil’ handy dandy notebook and the end result was a successful joy, I felt such pleasure! And…it wasn’t even difficult! Simple and fun! The feelings that came along with this week were ones I haven’t felt in a very long time. I had left over batter and icings from this weekend I used up today and gave to my neighbor. Her favorite is Red Velvet and it is (always) the least I would do with what fantastic friend she’s been.

For dinner, however, I went simple and tasty. I went shopping today because my ‘fridge was pretty sad. At the same time, while I bought preparation items, I didn’t feel like prepping. Ha! So, I grabbed some Asian slaw, rotisserie chicken and low-fat blue cheese dressing and made a giant salad. The original idea didn't come from me. While at Stir It 28 on Sunday, Chef Derrick Jackson served a warm BBQ pulled pork with blue cheese cole slaw. I can still taste it. Yum! So, I borrowed his idea and made it according to what I enjoy eating. First, I thought I would mix the slaw with the dressing, place the chicken on top and call it a day. Or, vice versa. Instead, I just threw it all in a bowl and tossed. LOL! Simple, right? I added a few almonds for additional crunch factor and...perfect! I chose not to add salt/pepper (or any seasonings for that matter), but there are a lot of possibilities with this salad. Flavor as you wish! As far as consumption? I ate it simply out of a bowl, at the counter.

Even so, it’s fun on top of some toast, too, for those who need a lil’ carb fix. (like the top picture).

However you decide to make this salad...just remember - Have a great week!

Stir It 28: Stirring up Greatness in the ATL

2010-02-22T10:00:00.014-05:00

manifestazione/fundraiser

Wow…I didn’t have any idea how much I would enjoy Stir It 28, the fundraiser for Haiti relief. Really! I don’t do a lot of these types of events since I am not with a shop, so I just blindly prepared desserts I believed/hoped might be enjoyed be some folk. I always get so nervous! Am I the only one who fears that someone will cordially transfer their bite from mouth to food?

Let me start by giving Bren Herrera, from Flanboyant Eats, her props. She and her staff put together a very successful event in a very short time. (And, let me not forget to mention the other ladies, Chrystal and Courtney. The three ladies came together to make this a "national" event, as it simultaneously took place in LA, Chicago, DC, and NY!) The venue here, SPACE Atlanta, was fantastic and a perfect format to allow ample traffic flow for all attendees. The music played by DJ Rev Lee had me dancing (horribly, and maybe even a little embarrassingly) behind the table and remarkable vocals Eva Kennedy made me wondering why she didn’t have an entourage and paparazzi swarming. The list of chefs, restaurants and food bloggers (some shown in the list below) was only outdone by their delicious spreads.

And, how fabulous to see Dwight Eubanks enter with a few of his friends! He looked stunningly handsome in his perfectly positioned hat and fur trimmed jacket.

Picture by Mark Tioxon

One of the gentlemen he was with just loved my red velvet, giving me several thumbs up! Dwight tried the Chocolate Decadence while chatting with me for Rolling Out and said, “It’s a chocolate orgasm in my mouth.” Score! Now, if only a straight man would say that to me…I long for that long-lost opportunity. Ha!!!!!!! (sorry…that was inappropriate, but I couldn’t resist. Sorry mom.)

Craig, from Montaluce Winery & Estates, was quite charming as he was very complimentary of my table. His Cabernet was, to me, dessert in a class. When asked what I wanted to drink, I chose the red because I have some strange “breathlessness” allergic reaction to Chardonnay. Normally, I am not a fan of red because I think its too heavy, and it reminds me of my father – ugh, lets not go there. But the Montaluce Cab? Whoa! So smooth and …yummy! Could this mean my wine palate is opening itself to more possibilities? Lovely!

With all the fabulous participants, let’s not forget why we were there. STIR It 28. What does it mean? “STIR represents the action chefs, restaurateurs, home cooks, and food bloggers take in the kitchen; "stirring" up interest and activity for Haiti relief. 28 represents the number of days in February--our month long effort to support Haiti.

STIR IT is a 3-part campaign and effort to raise a minimum of $50,000. 100 percent of proceeds will be donated directly to Share Our Strength and Yéle.”

It was an honor to speak with Dr Jimmy Callaway, Director of G-PAN. A distinguished, brilliant gentleman, who is also a professor at KSU, Callaway supported Bren and STIR 28 without hesitation. And, Karen Kierath, Director of Operations Operation Frontline was lovely as well, and passionate about teach low-income families and individuals how to make the most from their meals…in a healthy way. We all need to be proactive and involved with G-PAN and Share Our Strength as well.

Chef Scott Serpas, of Serpas True Food, who participated in STIR 28 after completing brunch at his own restaurant, on his own accord. No Sous Chefs, Assistants, etc. He is very involved Share Our Strength and Share Our Strength Taste the Nation and taking the time to contribute in the event was expressive of who Serpa is as a person.

I must insert a lil’ “moment” I had with Chef Serpas. He probably has no idea about the moment, but I was so honored when a man of his talents, a chef of his caliber liked my desserts! He passed by my table a couple of times and tried a couple of items, including my red velvet. And, it was fun to see my lemon drop shot on the roof of his car waiting on him as he wrapped up his post-event conversation with Bren.

Speaking of my desserts…I made an array of different flavors and textures.

(It is really time to get a new Chef jacket and burn this one from UT. My lil' name tag kept falling off.)

Three of the four desserts did have cake, but each was presented its own way.

(1) The chocolate decadence had cake paired with ganache in a chocolate shell. Once bitten into, all your senses meld all the elements as one oozin flavor across your tastebuds to the point of…well, you read what Dwight said. This was the Chocolate Decadence I posted last week, but different. Yeah, I know. Huh? I altered my original attempt as I used a moister cake recipe and changed the ganache fluidity.

(2) The red velvet cake was cut into discs, placed in an edible chocolate up (colored to match the colors of the Haitian flag), and topped with cream cheese icing. Unfortunately, my little cake cups did not travel well and decided to participate in some kinds of Olympic dessert louge all the way from Kennesaw to Atlanta. If the dessert louge was being scored, I would have gold right now. We were able to plate more than enough, but it killed me that they weren’t perfectly blemish-free.

(3) Then, the S’more mini-cuppies had a little itty bitty chocolate cake as well. But, the cake was mini as to not overpower the delicious, not toooo sweet, marshmallow buttercream.

Connie (my friend/assistant/helper) and I were trying to figure out what was the favorite. Neither of us could really tell! I think the Red Velvet did very well, as it is a southern staple. It was Connie’s favorite. The S’more just equals fun.

I liked the Lemon Drop Shot because I can’t eat chocolate, its I love my play on the alcoholic shot I used to drink so often. heee!

But, I think the Chocolate Decadence was the most regal.

If you attended Stir 28 and tried the desserts, what was your favorite?

I can't wait until next year...but in the meantime, here are just a few of the other participating action chefs, restaurateurs, home cooks, and food bloggers ...

Maru Sushi - Thanks Joe! See you soon!

Chef April Higdon of Bistro In A Box

Valerie Templier (a home cook from Haiti) Delicious!

Montaluce Winery & Estates

as well as...

Personal Chef Deborah Van Trece

EtChane Williams-Towers (culinary student)

Personal Chef Jayda Atkinson-Cabbell of Divva Dishes
The Bread Experience (OMG! The bread? The potato rosemary? Makes me a little weepy thinking about it...so good. A bakery needs to pick her up!)
Lovely & Delicious Brands
Kheesekakes By Kelli
Cecille Ericta (food blogger @ A Dose Of Frosting)

Cleaning the Kitchen: The Lost Pictures

2010-02-18T20:17:00.000-05:00

cio che e stato perduto/the lost

I know I can't be the only one this happens to....

I was looking for a particular picture and realized that there has been a ton of stuff I haven't posted. And, many of the pictures do not include a recipe anywhere, nearby "folder" or otherwise. Doh! One of the original reasons I started the blog was so this exact thing didnt happen - create without the ability to duplicate. Oh well...today is a new day! Maybe I will give up computer disorganization for lent.

One item I can provide some details on, in terms of ingredients/directions, is another stuffed portabella. I wanted to "clean out" my fridge and did so by throwing food in a portabella cap. Easy! portabella's are so meaty and satisfying that they allow endless meal time possibilities. There have only been two occasions that I have posted about stuffed portabellas, not reflective of how much a really eat them, and each post is spelled a different way...ha! Most recently was the Tempeh Stuffed Portabella Mushrooms and some time ago was Stuffed Portobello Mushroom Caps (wth ground turkey).

This week, I stuffed the porta caps with mozzarella mixed a little bit of cheddar, topped with some roasted vegetable tomato sauce from Whole Foods, whole wheat bread crumbs and Parmesan cheese. In the oven at 400 degrees F for about 15 minutes and viola! Dinner in under 30 minutes.

But, what about all the other pictures? Well, here are some...

Agave Sweetened Oatmeal with Non-Fat Greek Yogurt and Blood Oranges

Spinach, Golden Raisin, and Goat Cheese Galette

Open Faced Omelet Sandwich with Chive Yogurt and Sesame Goat Cheese Chips

Egg White Omelet filled with Wilted Greens and Blue Cheese

Grilled Avocado with Bay Scallop Pineapple Salsa

Roasted Purple and Yellow Beet salad with No Fat Greek Yogurt

Spaghetti (Squash) and Tomato Shallot Sauce

Sweet Potato & Ham Gratin

(Really Dry) Banana Cake

(What Was I Thinking) Upside Down Star Fruit Cakes

Why-Are-these-Macarons-Giving-Me-Such-Fits-Cookies

Lastly, I made some tasty Spelt Crepes, have that recipe....but not the pictures. Go figure. If its not one thing, its another. LOL

That's it folks! Probably won't post until Monday. I have the bakery tomorrow (where I am an intern), and will be prepping for the Stir 28 fundraiser through Sunday. Enjoy!

Two Chatty Italian Girls Cooking in the Kitchen...

2010-02-16T11:38:00.003-05:00

chiacchiera/chit chat

Ahhhh! Adventures in the kitchen…always fun, not always successful. I have some kitchen gremlins, lil’ guys that have appeared/been mentioned here before, that decided to travel with me last night.

Sharon’s hubs is on a business trip and she’s getting over bronchitis and sinusitis at the same time! Poor thing has been a little bummed. So, I headed over to her house to hang out, cook with her, and keep my dear friend company. We had a plan (as I found out when I arrived with lemons and mini muffin pans in hand)? Mini muffins and gnocchi.

First…the mini muffins. Sharon, an avid reader of The Pioneer Woman Cooks, wanted to complete a dry run for an upcoming baby shower she has to attend with Ree’s Olive Oil Cakes with Lemon and Thyme.

Okay! And with all the ingredients ready to go, we were off…and all was good! Or, so we thought….
As we plugged along, we realized it was necessary to substitute thyme (since there wasn’t any) with rosemary. Rosemary & lemon together? Yeah! They make quite the pair. Plus, it was an easy fix with the virtual forest of rosemary outside her front door!

What is Sharon doing here? Cutting the rosemary. Literally. I cut it with a knife...on a board. She cuts it in a measuring up...with a scissor. We all have our thing! heeee!

From there, we noticed a discrepancy in the PWC recipe and the picture/baking soda vs. baking powder. We went with baking powder…no biggie.

Into the pans, then the oven, and out in 13 minutes (reduced time because ours were mini)…kitchen was smellin’ lovely! On to begin the gnocchi while the muffins cool. It was right out then that the gremlins made their menacing behaviors known.

The muffins became very attached to the tins. Stuck. Completely. No savin’ ‘em.

What we realized…(1) regardless of being stuck, these muffins were yummmmy! A little sweet, but oh so good Score 1, us. (2) We inadvertently grabbed the self rising flour instead of all-purpose, but don’t know if that really made a difference. Score 1 - Gremlins. (3) We only sprayed the pan and didn’t flour, which we are assuming caused the adhesiveness. Score 2 -1, Gremlins.

Ignoring the Grems, Sharon still plans on making these muffins for the shower, despite what occurred. Her plan? Use all-purpose flour in the batter and the on pan, and make the minis in cups/liners. She/We will prevail.

Next up? Gnocchi. Before I get to the recipe…here is what we thought and what I realized after typing the recipe….

(1) These gnocchi were light and tasty. They had a great balance of taste with the arugula and nutmeg.

(2) Jamie roasts his potatoes. We boiled. Boil potatoes of similar size. The ones that come out a little tougher? Whoa...those can be a challenge in the ricer...a great bicep/tricep workout and even a lot of laughter...but a challenge as well.

(3) We used the self rising flour because it’s what was on the counter. Whoops!
(4) We used the whole egg. Again...Whoops! That's what happens when you get two gabby girls in the kitchen.

(5) No semolina...we used the (self-rising flour...again)

(6) Would I make them again, or version? Absolutely.

I have made two kinds of gnocchi before (a long time ago), Sweet Potato Gnocchi With Brown Butter And Sage and Rice Gnocchi. Sharon has not. Two Italian/foodie girls - gnocchi novices. Sad, really. Hopefully, we will both advance to intermediate in the near future.

Arugula Potato Gnocchi

An adapted Jamie Oliver recipe
Makes a whole batch for 2-3 people (according to the recipe....I think more like 4-6)

6 medium potatoes

Olive oil

Whole Nutmeg, grated

1/2 - 1 teaspoon salt

Good grind of pepper

1 egg yolk

1-2 handfuls of plain flour
1 bunch (about 3 cups) chopped arugula

Cornmeal or semolina flour

Cooked the cleaned unpeeled potatoes until an inserted knife slides out without resistance, indicating the potato is soft inside. Drain. Allow to cool for a few minutes before carefully removing the skins. Place potatoes in a sieve, a mouli, or ricer (which is what we used). Press the potato through the sieve into a large bowl so that it looks like 'grated' potato.

Make a well in the potato, add the nutmeg, salt, pepper and egg yolk.

Add enough flour to bind the mixture. I did this by using a “Sharon” handful at a time, which I am guesstimating is about ½ cup. Mix together and knead with your hands until you have a dry, doughy consistency. Add the argula throughout the kneading.

Add more flour if too wet, and water if too dry. (All in all, we used quite a bit of flour…I am thinking 3+ cups?

Divide the dough into three pieces

(ok...we obviously cut it into 4 pieces)

and roll each piece out on a floured surface into long tubes the thickness of a sausage. Cut each of the tubes into 1-inch pieces. Place them on a plate or tray sprinkled liberally with semolina or cornmeal, and allow to sit in the fridge for about 20 minutes to set.

Bring a large pan of salted water to a soft boil. Drop the gnocchi into the water - how many you can fit in the pan depends on the size of the pan, because you don't want them sticking together. When the gnocchi rise to the surface, the gnocchi are done.

Use a slotted spoon to drain gently and carefully, or the lovely gnocchi will end up as mashed potato.

Serve with in lemon butter sauce and grated Parmesan.

It was a great evening. Regardless of the gremlins, because truly? They didn't do as much damage as they could have. Probably because they were out of their element after leaving my kitchen. :) I will be hanging with Sharon a lot over the next couple of weeks, so you can be sure there are many more kitchen adventures to come. Ciao!

WHB #220's Fabulous Round Up!

2010-02-15T00:00:00.000-05:00

Not going to kid ya - A bit of excitement comes with receiving the WHB hosting email. I have always enjoyed hosting for Haalo because I learn so much about a number of ingredients new to me or ones I haven't used/heard. And, this round up didn't disappoint me, especially since the majority of the foodies who are noted below are from across the pond.

(If I inadvertently missed anyone, please let me know and I will make the adjustment. My event email has been giving me fits. And, I believe I will be deleting the account shortly, keeping to my regular blog email. Thanks!)

And....we're off...

Haalo, WHB’s lovely organizer and the brilliance behind Cook Almost Anything, brings up Farro Risotto.

Kits Chow (Vancouver, Canada) made me hungry with Chicken And Bamboo Shoots In Red Curry.

Anna, from Morsels & Musings (Sydney, Australia), uses water chestnuts in a Thai dessert that cooks lovely in the coconut milk ice.

Nate, from House of Annie (Kuching, Sarawak, Malaysia), introduced a new ingredient to me - Mata Kuching (Cat’s Eye Fruit).

I'm Brii, from Briiblog in English (Vasorda, Italy), made some tasty Looking Sweet Pumpkin Cubes. Be sure to check out her lovely pictures in this post. My favorite is the olive field!

Mangocheeks (West of Scotland) used beetroot in a wonderful way, Beetroot and Chocolate Swirl Muffins

One of my favorite girls, Jeanne from Cook Sister (London, UK), makes amazing crepes/pancakes and uses Swede/Rutabaga in her filling. Yum!

I am with Katie, from Eat This (Haslett, MI), on Dijon Mustard in potato salad….it brings the dish to another level.

Winnie, from Healthy Green Kitchen (New Paltz, NY), made a delicious Chickpea Salad with Harissa.

I made some Spicy Roasted Chickpeas that highlights tumeric.

And, that's it! Thanks for joining us this week for WHB #220. Be sure to participate next week with WHB#221's host is Cinzia from Cindystar. So, be sure to end your posts to cmc AT cindystar DOT it. Please include a photo sized: 300px wide. And, don’t forget to take/refresh a quick glimpse of the rules!

Salvia Fritta (Fried Sage)

2010-02-14T00:00:00.001-05:00

giorno di San Valentino/Valentine’s Day

Now, I am not one to observe holidays in general, but I do enjoy baking for any occasion! Valentine’s Day included. Although…I must say, I like how Bren describes Valentine’s Day as Singles Awareness Day. Pretty ingenious! (need to get in the kitchen for S.A.D.)

Anyway, as I get ready for the STIR IT 28 (Atlanta) Culinary Haiti Fundraiser Event, I didn’t do much baking this weekend. But, I did dip some oreos! While my Oreos are not homemade, like Jamie’s Valentine’s treats, they do the trick. Yum!

Yesterday was Nat'l Eat Italian Food. Love it! So, I went back to the basics for dinner. I did add a lil’ bit of goodness from Judy’s (Divina Cucina) great cookbook, Secrets from my Tuscan Kitchen, with Salvia Fritta (Fried Sage). Who would have thought that frying an herb could bring such joy. Seriously.

These sage leaves didn’t have a chance. Next time I have a reason to have people over, I will make these as nibblers! Why? Well, notice that there are only three leaves on my plate?

Yeah…three guesses where the rest went and the first two guess don’t count. (As I lick my fingers instead of reaching for a napkin.)

I encourage you to check out Judy’s website, and/or order a copy. I don’t know how the currency exchanges/rates are, but don’t let that deter you. It is impressive without being extravagant.

Salvia Fritta (Fried Sage)
Slightly adapted from Divina Cucina’s, Secrets from my Tuscan Kitchen.

Large Sage Leaves
1 egg, separated
1 cup flour
½ - 1 cup Chardonnay/white wine (beer or bubbly water)
Salt
Oil for frying

Rinse off sage leaves and pat dry. Whip egg white to soft peaks. Set aside. Mix together flour, yolk, and enough wine to make a thick pancake-like batter. Fold in whites.

Heat oil over med-high heat.

Dip sage leaves into batter, one at a time (or they will clump together, like some of mine did. Heeee) Shake off excess batter and fry until lightly golden on both sides. Place on paper towel to drain, season with salt. Serve.

Please click the link and check Judy out BBC with Gary Rhodes as they chat about fabulous Italian food, like Prosciutto and Porchini mushrooms. She’s just lovely. And I live the secret of Tuscan cooking she says she received from her mother-in-law, “Spend more time shopping and less time cooking. Once you’ve had a fabulous piece of meat, leave it alone.”

Don’t forget Part 2 at Teatro del Sale with Fabio Picchi and Part 3 with Darion Cecchini, as well.

Kitchen of Love 2010 Round Up

2010-02-13T08:48:00.005-05:00

riunire/round up

Big hugs of gratitude to the 6 participants who saved Cucina d'Amore/Kitchen of Love this year. I almost cancelled it, but thanks Moni & Jen, here in the US, and Katie, Suzie, and Cakelaw abroad, I am able to bring you beautifully orchestrated recipes guaranteed to heat up an evening with your special someone. (I checked spam, but if I inadvertantly missed anyone, please let me know and I will make the adjustment.)

The first entry received…from Moni (being cheap never tasted so good)! Her step by step pictorial is a persuasive way to get me to pop over to Brooklyn next time I am in NY, knock on her door, and exclaim, “I want some Oatmeal Cranberry Nut Love Cookies!” hee! hee! hee!

(My apologies for leaving this next one out of the original posting....!) Jen (Beantown Baker) allows us to OD with her Chocolate Overdose Cake. Brownie. chocolate mousse, chocolate cake, chocolate ganache and chocolate covered strawberries makes this a slice of divine intervention! While you're visiting Jen's post, be sure to check out the right panel where she listed some of her other phenomenal chocolate desserts...fabulous. Simply fabulous! :)

Katie (Thyme for Cooking), such a lovely, wonderful lady….so graciously submits her Pasta with Salmon, Smoked Salmon, Asparagus and Avocado to the event. I feel like Katie and I are old friends and am thrilled she has participated this year. Now, we just need to figure out a way to being Atlanta and Lot et Garonne, France close enough to cook together!

The summer months in Sydney, Australia aren’t hot enough for Suzie (munch+nibble). She is turning up the temp for this Valentine’s Day with Strawberries Poached in Their Own Juice!

Cakelaw (Laws of the Kitchen), also in Australia, has made some wonderful cookies. So wonderful, in fact, you’ll never forget their name… Nana was Married for 69 Years Because of These Cookies. Yup…you read correctly. Long name, right? Who cares, though! I love the story behind it…be sure to check it out.

My apologies to Ginny (Just Get Floury)! I did not see her email with this delicious Cornmeal Crusted Lime Tilapia that has both ginger and garlic! Fantastic! Thanks Ginny and I apologize for not seeing your email. :)

I also made a few things…

Chocolate Decadence

Tostadas

Mini Chocolate Malt Cakes

Thanks ladies, for a wonderful year 3. Wishing everyone a lovely, steamy, and sexy Valentine's Day.

Chocolate Decadence

2010-02-12T08:24:00.000-05:00

decadenza/decadense

Today's the last day! You have until midnight (your time zone) to send your entries for Kitchen of Love to melecotte (AT) gmail (DOT) com. The round up (should be) out Saturday morning so you'll have it in time for Sunday's love day.

I am ending my group of entries with the ultimate aphrodisiac...chocolate. Chocolate! Chocolate! Chocolate! Literally because the two desserts here include chocolate chocolate , chocolate ganache, and chocolate cake. Holy Moly! But, how did I get to the end results....

Don’t you love it when you scribble down a recipe, then can’t read your handwriting? That’s what happened when I was playing around with a recipe for chocolate cake. So, I made some things up as I went along and ended up with a “grown up” cake. What do I mean? Well, while not dry, I wouldn’t say the cake was moist, either. Ya know what I mean? And, it was pretty dense and cakey without being real sweet….almost cake-brownie-like.

I like the overall recipe, but want to keep playing around with the components. The lack of sweetness works for me, as I kept thinking the cake would have been great with coffee. In fact, maybe I will try it with coffee in the batter. (making a note to self) And, the cake’s texture was sturdy which worked fabulously how I used the cake in my choco-play date. First, the Decadence is whipped ganache and the cake, encased in chocolate.

The “twin hearts couple cake”, a 4-inch round perfect for sharing, includes the same components in layering.

Funny thing about the “twin hearts couple cake”. My original plan was to cover the cake with a French buttercream and make a Mardi Gras cake. But, while on the phone during my choco-play-date, I became distracted and veered off course. The idea was to top the cake with the gumpaste masks I played around with yesterday. I definitely had my issues with my masks…issues that ended up in a bit of a disaster.

Nonetheless, I learned a lot, will take that new knowledge with me and have it in my brain for next go-around.

Chocolate Cake

1 ½ cups all purpose flour
½ tsp salt
½ tsp baking powder
½ tsp baking soda
½ cups sugar
1 cup Tbsp cocoa
½ cup water
½ cup canola oil
2 large
½ cup water
¼ cup milk
1 tsp vanilla

Preheat oven to 350°F. Butter 9X13 pan.

In a large bowl, whisks together dry ingredients. Add wet ingredients. Mix until well combine. Pour into a prepared pan and bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Before I head out...Look how cute these molds are! I made peanut butter chocolate truffle cup cupcake candies.

Other Kitchen of Love recipes:
Tostadas
Mini Chocolate Malt Cakes

King Cakes here and here

Off to the bakery for day 2 of my internship.....TTFN! Happy Friday!

Getting Involved...You Can Too!

2010-02-11T10:22:00.004-05:00

essere coinvolto/be involved

There is still time! Accepting entries through tomorrow!

C'mon ATL...let's make this fundraiser epic!

I am participating....along with some an amazing group os culinary artists,food bloggers,chefs. Bren is hosting! Now, we just need you to attend. :)In Chicago? LA? Stir It 28 is in your city, tooooo!

WHB#220!is always a wonderful reason to cook!

Spicy Roasted Chickpeas for WHB#220

2010-02-10T17:59:00.006-05:00

speziato/spicy

Not only am I trying to get a fabulous compilation of sexy Valentine’s Day recipes out to you this weekend, (Deadline extended through Friday, 2/12!!!)

but I am also hosting WHB#220! In case you are new to Weekend Herb Blogging or have been flying under the radar for a while, Haalo has been doing an phenomenal job as our gracious “administrator”/host. So, don’t forget to get a quick glimpse of the rules.

My spicy contribution this week as #220 host? Tumeric. I have actually never cooked with tumeric at home. But, after a wonderful trip to a local Indian grocer with Helen and her friend Bina, and a brief tutorial (I got there late and will be receiving a make-up session soon), I was hooked. While in the store, I picked up the candy-coated fennel seeds and a bag of Chana (I think that’s correct). After eating a good portion of the bag, my nose running because of the spice, I decided to try my hand at the yummy snack with a kick.

The star of this snack is, in fact, the tumeric. Sure, the health benefits are amazing. (Check out Eat This for a great synopsis of 20 reasons to add turmeric to your diet.) But, its tumeric’s beautiful flavor that allows the chickpeas/garbanzo/cici beans to shine. Enjoy a delicious curry and/or chutney? Tumeric is a key ingredient in both. But, beware! Turmeric is particularly pungent and intensifies when cooked. In other words, a little goes a long way, so use it sparingly during trial and error cooking sessions.

While shelving your tumeric, store in an airtight container in a cool, dark place because it is highly susceptible to light. And, be aware that its potency begins to decrease after 6 or so month.

How do you use tumeric?

Spicy Roasted Chickpeas
2 cups dried chickpeas
1 Tbsp. oil
Salt to taste
Pinch red chili powder
1 teaspoon turmeric
1 teaspoon garlic powder
1/2 teaspoon lemon juice

Day 1 * This step can be skipped if using canned beans.
Spread garbanzos/chickpeas them out in pan to check/ remove small stones, debris or damaged beans. (no fun chomping on a pebble) In a strainer, rinse thoroughly under cool water. Transfer beans into a large bowl, soak the garbanzos/chickpeas beans in ample water, covering the beans completely. Let soak overnight in the refrigerator.
Day 2
Before cooking the garbanzos/chickpeas, remove any skins that floated to the water's surface during overnight. Drain the liquid and rinse again...thoroughly. Refill a saucepan with about 6 cups of water so that it is about two inches above the top of the beans. Bring water to a boil, reduce the heat to simmer, and cover the pot (leaving the cover slightly askew to vent). While simmering, be sure to skim off any film that develops. Cook for 1-1 ½ hours or until tender.

Preheat oven to 425º F. Line a baking sheet with aluminum foil, then spray with non-stick cooking oil. Drain the garbanzos well and use a paper towel/towel to remove moisture from the garbanzos/chickpeas. In the meantime, combine all the dry spices in a small bowl. In a large bowl toss chickpeas with oil and half the spices. Be sure the beans get evenly coated. Spread the chickpeas on the sheet and bake for about 20 minutes. Carefully remove the pan from the oven, add lemon juice, and toss/stir. Return to the oven and continue to bake for another 15-20 minutes. Be sure to watch so they don’t get burned. Remove from oven, sprinkle with remaining spices and shake/stir to coat. Place pan on a wire rack and completely cool. Eat, enjoy, and/or store in an airtight container!

Participating in either WHB or Kitchen of Love?

Email your post/entry to melecotteblogevents(AT)gmail(DOT)com.

Bourbon Marinated Hickory Grilled Salmon

2010-02-09T01:20:00.003-05:00

alticcio/tipsy

****

The Kitchen of Love deadline has been extended to Friday, 2/12! As of right now, it looks like there won’t be an event, except for what I have made. Bummer! I am hoping for an influx of entries this week. Be sure to click here for details and email entries to
melecotteblogevents (AT) gmail (DOT) com.

****

Remember the Cedar Grilled Swordfish I made with the ridiculously fresh fish we bought at the docks? Well, I wanted to try that wrap thing again. No, I cannot get the same fresh fish here in landlocked Atlanta, but our Farmer’s Market does okay with what they can. Plus, when I came across a recipe for bourbon soaked salmon? Well….need I say more? No, but I will.

I was also pulled in because the called for Braggs Amino Acids, an ingredient with which is in my cabinet…the big bottle. Any excuse to utilize its goodness. For those of you who are not familiar, it tastes just like soy sauce, but doesn’t have quite the amount of sodium - 160mg per tsp. (Kikkoman Soy Sauce has about 310mg/tsp). It includes 16 Aminos and, according to the website, “Bragg Liquid Aminos is a Certified NON-GMO liquid protein concentrate, derived from healthy soybeans, that contains the following Essential and Non-essential Amino Acids in naturally occurring amounts”.

Now, as far as the greens, I did not add any vinaigrette or citrus juice. I don’t mind eating them as is when everything is mixed.

Bourbon Marinated Hickory Grilled Salmon w/ Caramelized Pineapple Pepper Salad
Adapted Melissa Ray Davis recipe on HubPages

4 4-oz salmon fillets
4 Hickory Grill Wraps and cooking twine

Marinade
1 cup Bourbon or Whiskey
1 cup molasses
½ cup Braggs Liquid Aminos (or Soy Sauce)
dash of Worcestershire sauce
dash of black pepper & salt
dash garlic powder

Salad
½ Tbsp. olive oil
½ cup each, diced: yellow onion, red/yellow/green pepper mix, pineapple
Enough mixed greens for 4, about 8 cups

Whisk together all the ingredients. Reserves a couple of tablespoons. In a baking dish or other shallow container and cover the fish with the marinade. If the fish is not fully submerged, add water just until the level of the liquid is over the level of the fish. Cover and marinate in the refrigerator for 1-4 hours.

In the meantime, prepare the salad items and store in the refrigerator until ready to cook.

When ready to cook dinner, begin my soaking hickory wrap. Submerge the wraps completely in water for at least 10 minutes. Use one wrap per one fillet, wrap, and tie with twine.

Cook on a stovetop grill pan that has been sprayed with vegetable/canola spray. Depending on thickness, cook the salmon 4-5 minutes on each side, until preferred doneness. (You can peek through the open sides of the wrap to check. I like my salmon cooked…no wetness in the inside.)

While the salmon is cooking, heat the oil in a skillet and cook onions until they begin to brown. Add pepper mix and pineapple and reserved marinade. Continue to cook until peppers are tender.

Once fish is done, remove the fish from the grill pan and from the wraps. Place greens on a plate, followed by the salmon, topped with caramelized pineapple pepper. Serve and enjoy!

A Day of Nicholas Lodge Decorating Tips and Ideas

2010-02-08T04:30:00.004-05:00

dimostrazione/demonstration

First, I must exclaim….How ‘bout those Saints!

Now, anyone who knows me is looking at me all cock-eyed. Just like when I wear my ESPN shirt to the gym. Right?

I know. I am so not a fan of sports, except maybe for tennis and soccer….and field hockey (which they don’t have here in the Atlanta area). I am more likely to cook for the big sport event parties than participate. Terrible, I know. Even when I go to G’s bball games, I make sure my Blackberry is fully charged and my (food) idea notebook is close at hand to jot down thoughts that consistently pop in my head.

Nonetheless, I have been busy making chocolate party favors for the Mardi Gras/Saints Ball Annette was attending Saturday. Since she is one of my best friends and she and her hubby are from NOLA, I had to cheer for the Saints. (Especially when I first turned on the game in the 4th quarter to see the last two kick-ass touchdowns. Timing people! It is all about the timing.)

Okay….enough sports chat…

I have known about the “school” here in the Atlanta area where Nicholas Lodge conducts classes. There has always been a buzz about all that one can learn in other classes I have taken in other places (nice huh?). While I have desired to attend the available workshops for years, money has always thwarted any possibility. It wasn’t until this past week, when I was all over Atlanta looking for chocolate transfer sheets, that I first tried to find The International Sugar Art Collection's (ISAC) location. (I haven’t looked sooner because I know my self control vanishes when I see certain cake decorating tool, books, and goodies.)

To my fantastic surprise, the Atlanta location was holding a (free) Valentine Open House this (past) weekend to help raise money for breast cancer. Woohoo! As I said earlier…It is all about the timing. It also fell on the 18th anniversary of ISAC. I really didn’t know what to expect, just knew I had to go.

one of the Nicholas Lodge display cases

Demonstrations that were offered alternated between Chef Lodge and his business partner Scott Ewing. Chef Lodge went over cookie and cupcake decorating how-tos and tips for the first demonstration.

Next, Scott Ewing spoke about/demo’d chocolate. While I have been working with chocolate for a while, I learned some great tips!!! Where was Ewing last week when I was making the party favors? I would have whooped the Chocolate Kitchen Gremlin’s asses before the little buggers had a chance to interfere, laughing at me as I lost precious time. The good news is, I learned awesome stuff and, since I received an order for additional party favor boxes for a guy who is heading down to NOLA Thursday, you can be sure I am using my new Ewing-know-how.

While Ewing was conducting his demo, I valued him, not only addressing the breast cancer issue, but asking cancer survivors to raise a hand and be recognized. As a survivor of a cancer other than breast, I appreciated it.

Lodge’s next demo reviewed the use of tap-its/cutters, and other design techniques.

It was after this demo that I had to leave. So bummed! I missed out on chocolate transfer work and Isomalt.

Even though I missed the late afternoon sessions, I am so happy I went. I liked that the demos didn’t review a lot of beginner stuff and that I was able to pick up tips without having to sit through a lot of previous knowledge. I liked that there wasn’t pressure to buy everything being used right then. Sure, both men pointed out where the tools were located if interested, but subliminal purchase obligation wasn’t obvious. And, when the “if you decide to purchase” suggestions occurred, the items were affordable. There is nothing worse than sales suggestions/items are off the chain (Oprah’s “girl with booties” CJ Jeans…I’m just sayin’). I liked that both men were so friendly and approachable…and funny! So refreshing!

I liked that I learned of Chef Lodge’s new 16-week decorating course in Chicago, a first of its kind and a unique program I would love to try to find a way to attend. (Taking applications for fairy godmothers, “have pity on me” benefactors, or sugar daddy’s…and that goes for right now too, since I still haven’t found a job.) I liked that ISAC is small and, while it has grown and is ridiculously successful, it still runs as though it will never forget its beginnings in 1992. I liked that I met some great women who happened to live near me, and with whom I may go to the Georgia ICES meeting at the end of the month. And, I liked that the topics just happened to be in perfect time to my baking this month. Inside the notebook I used during the classes, the front pages are filled with my (feeble) sketches of the cookies & cupcakes that are on deck for February and March.

Thanks Chef Lodge and Chef Ewing!!!

* * * *

Speaking of my cookie sketches…Sunday, I made cookies some of the cookies I have been noodling on in my brain. I knew I was going to use fondant, which is why Chef Lodge's demo was right on time. I have been covering cookies & cupcakes with fondant/fondant accents for a while, and am always up for new ideas and techniques.

Always walk through life as if you have something new to learn and you will.
~Vernon Howard

Baby Cupcakes!, Bouquet for my Swiss Sister, Chase Bank cupcakes, Cookie Bouquet of Hugs,
Cupcakes for Change , Minty Devil's Food Surprise Cupcakes, Teacher Retirement Apple Cookies

For the cookies this weekend, I used the same Drop In & Decorate® cookie recipe I always do for the vanilla cookies because I just love it. I (think) I have said it before; It is the only sugar cookie recipe I use now. This time, though, I also wanted to make chocolate sugar cookies. I decided to make half the Drop In & Decorate® and try it with a chocolate addition. It worked out well and is available at the conclusion of this post.

After coloring my fondant and prepping all that I needed to complete my cookies, I set up my lil' 2-seater kitchen table. I usually bake and decorate while standing in my kitchen, but I can't stand for long periods of time at the moment. (Don't ask...my feet fall asleep at the drop of a hat.). And, I wanted to be able to see my television from my table ... chocolate day on the Food Network!

The end results

have been boxed and will be sent out tomorrow for their recipients to receive before Sunday.

* larger imprints done with tap-its, smaller imprints made by using the letters from
Message-in-a-Cookie Cutters - Thanks for the MICC tip Cristie!

Chocolate Sugar Cookies
Adapted from Lydia
(vanilla only pictured in this post)

1 ½ cups unbleached all-purpose flour

¼ cup cocoa powder
¾ tsp baking powder
¼ tsp salt
½ cup plus
2 Tbsp. best quality unsalted butter, softened
½ cup sugar
~1 oz. large egg, lightly beaten
1 Tbsp milk
2 tsp best quality pure vanilla extract

Preheat oven to 375°F. Line a couple of baking sheets with a Silpat or parchment paper. In a large bowl, stir together flour, cocoa, baking powder and salt. In another large bowl or the bowl of a heavy-duty stand mixer, beat together the butter and sugar, until fluffy. Add egg, milk and vanilla, and continue to beat until well blended and smooth. Beat flour mixture into the butter mixture until smooth. Working in sections, roll out dough to about ¼ inch, cut out the cookies with preferred cutters, and transfer to a baking sheet. Refrigerate dough for at about 30 minutes. Remove from the refrigerator and bake for 6-9 minutes, or until just lightly colored on top and slightly darker at the edges. Remove pans from oven, let cookies cool 2-3 minutes, then move cookies to a wire rack to let cool completely. (At this point, the cookies can be stored in an airtight container for up to two weeks, in layers separated by parchment or wax paper.) After the cookies are completely cooled, decorate.

Nutella Molten Cakes w/ Crunchy Nutella Crackers

2010-02-05T00:01:00.002-05:00

fuoriuscire/ooze

Okay, if you don’t know about World Nutella Day by now, well....Why the heck not? Where’ve ya been? Hellllooooooo! World Nutella Day is now in it’s 4th go-around, so dare I say, if you are just finding out now….you’re late! Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso (and Shelley from At Home in Rome, in spirit) have done their thing getting World Nutella Day off the ground, deciding that there should be a day to celebrate Nutella in all its hazelnutty, chocolaty goodness back in 07. Now, it’s up to us. So, your homework is to mark your calendar for next year…February 5th, 2011. Got it? Good.

For World Nutella Day, I try to make something I haven’t baked previously, blog or not. For past February 5th celebrations, Baci Candy (2007), Festive Nutella Biscotti (2008) and Nutella Truffles (2009) have made it in the round ups. This year? I went with Nutella Molten Cakes with Nutella Crackers. Crackers, I have made, just not with Nutella. Molten Cakes? Nope. I have the pans, but use those for cheesecakes. Plus, those pans are packed somewhere unpacked from my return move home. Who knows where. Probably next to my ramekins. ;) So I went with large 6-cupcake pan for this go-round.

The result?

Ooooh….you may want to be alone, or with your significant other when you consume these. Un-flippin-believeable. I normally wouldn’t try cakes like this because of the chocolate in Nutella, but I have never eaten Molten Cakes before. I knew I would have my allergic reaction, but I had to taste. ***I am not encouraging or endorsing knowingly eating foods with which you have allergies. The decision to consume these molten cakes was mine, and I knew it would not be life threatening….*** Whoa. It was so worth with every ill feeling that followed….seriously.

Looking for other recipes? I have made with several with Nutella.

Nutella Flakey Swirls
Apple Pancakes with Nutella Sauce
Hazelnut Cookies I & Hazelnut Cookies II
Yule Log with Nutella filling
The Danish Bread with Nutella filling
Hazelnut Mousse

And, there is this year’s round up that the girls are compliling, as well as the last three years of World Nutella Day for inspiration:

World Nutella Day 2007 Part I and Part II
World Nutella Day 2008 Part I and Part II
World Nutella Day 2009 Part I and Part II

Not enough….Paula, who just may be the most serious Nutella fan I know, has a plethora of delicious recipes you can check out. In fact, she and I are on the same brainwave today, as she made Chocolate Nutella Molten Lava Cake for World Nutella Day, too!

**And, don't forget...Kitchen of Love is underway!

Deadline is 2/10! Let's feel the love!**

Nutella Molten Cakes w/ Crunchy Nutella Crackers
Heaping ½ cup Nutella
½ cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
1/3 cup flour

Preheat oven to 425°F. Butter four to six custard cups or soufflé dishes (depends on size). Place on baking sheet.

Add chocolate and butter to a small sauce pan and heat on medium until butter is melted. (Or, microwave chocolate and butter in large microwaveable bowl on high for 1 minute, or until butter is melted.) Stir with wire whisk until chocolate is completely melted. Add sugar and mix until well blended. Whisk in eggs and egg yolks; stir in flour. Once all ingredients are incorporated and the batter is smooth, divide evenly among prepared custard cups.

Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with freshly whipped topping and Nutella crackers (recipe below).

Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

Crunchy Nutella Crackers
2 cups flour

¼ tsp salt

1¼ tsp baking soda

6 Tbsp butter or margarine, softened

½ c Nutella

¼ cup water

Preheat oven to 350 degrees F. In a large bowl, combine the flour, salt, and baking soda; cut in the butter until the mixture resembles coarse meal. Add the Nutella and mix, then incorporate water. Blend to form a dough that will hold together in a ball. Divide the dough into 2 equal portions and roll the dough to about 1/8-inch thick (really , really thin). Cut into desired shapes using a cookie cutter. Arrange crackers on a lightly greased/lined cookie sheet. Bake for 15 to 20 minutes, turning over once during baking. *Be careful not to burn!* Cool on a rack.

Mele Cotte

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Kumquat Curd-Filled Cakes with Kumquat Curd Whipped Cream

Atlantans Put their Whisks to Work for Share Our Strength

Vanilla Caramel Cupcakes with Baileys Buttercream

Motivating Monday!

Cilantro Sugar Macerated Strawberries

Peanut Sauce, a Chicken's Best Friend!

Ain't no doubt about it, We were doubly blessed ...

Zucchini Ricotta Phyllo Cups

Fennel Cake with Chocolate Fennel Ganache

Blue Cheese Chicken Salad

Stir It 28: Stirring up Greatness in the ATL

Cleaning the Kitchen: The Lost Pictures

Two Chatty Italian Girls Cooking in the Kitchen...

WHB #220's Fabulous Round Up!

Salvia Fritta (Fried Sage)

Kitchen of Love 2010 *Round Up*

Chocolate Decadence

Getting Involved...You Can Too!

Spicy Roasted Chickpeas for WHB#220

Bourbon Marinated Hickory Grilled Salmon

A Day of Nicholas Lodge Decorating Tips and Ideas

Nutella Molten Cakes w/ Crunchy Nutella Crackers

Kitchen of Love 2010 Round Up