Macadamia Lemon Bars

One thing that I have always wanted to make is lemon bars (see my 23 in 2011 list).  But, I'll be honest.  I just never got around to it.  I had asked my friend Emily if she needed any help prepping for our friend Jackie's shower.  Call it a challenge by my friend Emily to hold me to my ambition or just plain fate but this past weekend finally forced me to finally make those lemon bars.  And, she couldn't have picked a better recipe.

These were a total hit at the bridal shower.  The bride loved it, the bride's mom, the groom's sister, my mother-in-law (who got some leftover treats), even my normally fruit-hating husband.  Everyone LOVED this recipe and I was asked twice in a single day today to please post this recipe (hence this last night posting!).  

The macadamia nuts in an already buttery and delicate crust really transformed them into something especially delicious.  I added an extra tablespoon of lemon juice (reflected below) because I like a strong lemon flavor.  Feel free to adjust it back down two tablespoons instead of three if you desire less tang.  You really can't go wrong either way with this recipe!

One Year Ago: Summer Pasta Bolognese
Two Years Ago: White Chocolate Strawberry Parfaits

PS: Have you entered to win 6 free packages of Daelia's Biscuits for Cheese?  If not, you're totally missing out and there's still time!

Macadamia Lemon Bars

Ingredients

For the Crust:

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup butter, melted
• 1/4 cup macadamia nuts, finely chopped

For the Filling:

• 1 cup sugar
• 2 Tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 3 Tablespoons lemon juice
• 2 teaspoons lemon zest (preferably organic)
• 2 Tablespoons macadamia nuts, chopped
• Powdered sugar for dusting

Directions

1. Preheat oven to 350F.  Grease an 8-inch square baking dish.  (Or, double the recipe and bake in a 9x13 pan.)
2. In a large bowl, combine the flour, powdered sugar, and melted butter.  Stir in the nuts.  Press into the bottom and 1/2" up the sides of prepared baking dish.  Bake for 15-20 minutes or until lightly browned.  (If you're making a larger pan, 20-25 minutes ought to do it.)
3. In a small mixing bowl, combine the sugar, flour, baking powder, and salt.  Beat in the eggs, lemon juice, and lemon zest until light and fluffy.  Pour filling over hot crust then sprinkle with nuts.  Bake for 10-15 minutes or until lightly browned (Again, for a larger pan, bake it longer until it sets and doesn't jiggle in the center, about 20-25 minutes).  Cool completely on a wire rack.  Dust with powdered sugar and cut into bars.  Chill until ready to serve.

Source: Slightly modified from All Recipes

Fresh Strawberry Pie

Strawberries are by far one of my favorite fruits so it's a shame that they're only in season for such a small part of the year.  Eating them at any other time other than their peak just means large berries that appear red and ripe but with a disappointing sub-par flavor because they were shipped green from far far away.

Recall that last year, I had a mission to make a pie crust from scratch as part of my 23 Things in 2011 List.  This is the recipe that I made to complete that task and I remember that I took forever searching for what I thought would be the perfect pie crust.  The theory is that the vodka in the recipe will bake off during cooking resulting in an extra flaky crust.  And, it delivered!

This is me posting this pie recipe nearly a year later so that you can make it with fresh, in-season strawberries, too.  See, there ARE advantages to me being a posting slacker ;).

One Year Ago: Lemon-Rosemary Turkey Meatballs
Two Years Ago: Summer Corn and Vegetable Soup

Three Years Ago: Avocado, Tomato, and Mango Salsa

Fresh Strawberry Pie

Ingredients

For the Crust

• 2 1/2 c. all-purpose flour, plus more for dusting
• 1 tsp. Kosher salt
• 1 tsp. granulated sugar (I like to use vanilla sugar)
• 1 c. (2 sticks) chilled, unsalted butter, cut into pieces
• 1 TBSP chilled vodka
• 1/4 to 1/2 c. ice water, less 1 TBSP

For the Pie

• 1 (9 inch) pie crust, baked
• 1 quart fresh strawberries
• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1/2 cup water
• 1/2 cup heavy whipping cream

Directions

To prepare the pie crust:

1. Place the flour, salt, and sugar in the bowl of a food processor.  Process for a few seconds to combine.
2. Add the butter pieces to the flour mixture and process until the mixture resembles coarse sand, about ten seconds.
3. Add the vodka then the water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together.  Do not process for more than 30 seconds.
4. Turn the dough out onto a floured work surface.  Divide into two equal pieces and place on two separate sheets of plastic wrap.  Flatten into disks, then wrap and refrigerate for at least one hour before using.  Make two 8 to 10-inch single-crust pies pies or one 8 to 10-inch double crust pie.  (Extra crust can be frozen for later use.)

To bake and assemble the pie:

1. Preheat oven to 375 degrees.
2. Remove a disk of pie crust from the refrigerator and allow to warm slightly.  Roll out on a floured work surface and then transfer the pie crust to a pie plate.  Poke several holes in the bottom with a fork then bake for 25 minutes or until golden brown.  Set aside to cool.
3. Arrange 3/4 of strawberries in baked, cooled pie crust. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
4. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. 
5. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Source: Pie crust from The Martha Stewart Living Cookbook as adapted by and seen on Apple a Day; Strawberry Pie adapted from All Recipes

Roast Beef with Onion Gravy

I love family recipes.  They always seem to have that extra-special magic touch to them that make them extra delicious.  Perhaps it's the fact that you know the idea comes from someone special to you.  This particular recipe isn't from my family but from Sarah from A Taste of Home Cooking's step-mom.  I can tell you that it's now going to be part of my personal family recipes.

This dish is very easy to prepare and yet yields restaurant quality results.  I never knew how easy roast beef was.  Seriously, anybody can make this.  All you need is time to allow the beef to slowly roast itself to tender perfection.  My husband told me that this was the best meal he's eaten in a long time.

Oh and by the way, I'm going to count this against my Prime Rib recipe for 23 Things in 2011.  It's pretty much the same idea and basically, I just wanted to challenge myself with roasting a big hunk of red meat this year.  Besides it's my list so I make the rules ;).

Two Years Ago: Get ready to get your Gobble Gobble on in less than 2 weeks with these great sides, including another family tradition! Corn Casserole and Sweet Potato Souffle
One Year Ago: Chicken and Cheddar Dog Treats

Roast Beef with Onion Gravy

Ingredients

• 1 (3 1/2-4-lb) beef roast
• Salt and pepper 
• 1 packet onion soup mix
• 3 cups cold water, plus more as needed
• 1 tablespoon cornstarch

Directions

1. Heat the oven to 450 degrees. Sprinkle salt and pepper over all sides of the roast. Place roast on a rack set in a roasting pan and put in the oven. 
2. Dissolve the onion soup mix with 3 cups of cold water (doesn’t completely dissolve) and add it to the bottom of the pan with the roast 15 minutes after putting it in the oven. Turn the oven down to 350 degrees. Baste the roast with the mixture as it cooks, about every half hour. For medium the roast will take about 2-2 1/2 hours. Add water to the bottom of the roasting pan, as needed so the drippings and soup mix don't dry out and burn. 
3. When the roast is done, take the remaining drippings and pour into a small pot and bring to boil, adding water as needed to make the amount of gravy you want. Combine cornstarch and 2 tablespoons water until cornstarch is dissolved, then add to the gravy until it thickens. 
4. Serve the gravy on the side, with the sliced beef and choice of sides.

Source: A Taste of Home Cooking

Chicken and Roasted Root Vegetable Pot Pie

This was a fantastic change from the standard pot pie and captures the best Fall flavors in a spin off from a comforting classic.  It also used a ton of different root vegetables that I got from my CSA share big win! While there are quite a few steps and dirty dishes made in the process of creating this pie, the end result is worth it.  The roasted root vegetables lend an earthy but naturally sweet flavor to the dish while the chicken makes it familiar and adds protein to a dish my husband would otherwise not eat.

Oh and by the way, I made the pie crust for this so though I originally intended to share a dessert recipe for that one I think I can officially check that one off my 23 Things in 2011 list :).  Woo hoo!


Chicken and Roasted Root Vegetable Pot Pie

Yields: 8 Servings


Ingredients

For the filling

• 2 split bone-in, skin-on chicken breasts
• 2 tablespoons olive oil
• 1/2 pound parsnips (approximately 2), peeled and sliced into 1/2-inch pieces
• 3/4 pound turnips (approximately 2 medium), peeled and sliced into 1/2-inch cubes
• 1/2 pound butternut or other winter squash, peeled, seeded, and cut into 1/2-inch cubes
• 1/2 pound sweet potatoes, peeled and sliced into 1/2-inch cubes
• 1/2 pound carrots, peeled, and - yes, you know it by now - cut into 1/2-inch cubes
• one head of garlic, peeled down to the last layer of skin, leaving that last layer of skin intact, and the top 1/4-inch of the head removed to expose the tops of the cloves within
• salt
• pepper
• 1 teaspoon thyme

For the gravy

• 1/4 cup butter
• 1/4 cup flour
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley 
• 1/2 teaspoon salt
• 3 cups chicken broth (saved from boiled chicken breasts above)

For the crust (makes 3 9" round circles)

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/2 cup very cold vegetable shortening
• 1 stick very cold unsalted butter
• 1/2 to 3/4 cup ice water
• 1 egg yolk
• 1 tablespoon milk (any type)

Directions

1. To make the chicken filling and broth: In a large stock pot, add chicken and enough water to cover.  Bring to a boil and then reduce to simmer for 30 minutes or until chicken is fully cooked.  Remove cooked chicken and place on a cutting board to cool.  Strain the broth using a fine mesh sieve and set aside for use in the gravy.  When chicken is cool enough to handle, cut into cubes or shred using fingers or forks.
2. To make the vegetable filling: Preheat the oven to 375 degrees. In a large bowl, toss the parsnips, turnips, carrots, and butternut squash with the olive oil to coat. Transfer to a large baking sheet or roasting pan. Sprinkle the salt, pepper, and thyme over top. Wrap the head of garlic in aluminum foil, drizzle olive oil over the cut side, salt and pepper, and seal it in the foil. Roast the vegetables and garlic in the oven on the middle rack until vegetables are softened and beginning to brown on the edges, approximately 45 minutes.  While the vegetables roast, you can make the pie crust and gravy.
3. To make the crust: In a food processor fitted with the metal blade, add the flour, salt, and baking powder. Then add the cubed very cold butter and cubed very cold vegetable shortening to the flour, and pulse until fats are pea-sized. With the motor running, add 1/2 cup of very cold water to the dough. If the dough does not come together completely, add very cold water, 1 tablespoon at a time, until it does. Turn the dough out onto a lightly floured surface and knead quickly and gently into a ball. Cover in plastic wrap and place in the refrigerator for 30 minutes.  Once chilled, on a lightly floured surface, roll out the dough to fit a 9" pie crust.  You should be able to make about 3 out of the dough ball.
4. To make the gravy: Add butter to large saucepan and melt completely.  Then add flour and stir until combined.  Allow to cook for about a minute.  Whisk in the reserved chicken broth then all of the spices.  Continue to whisk until no lumps remain.
5. To assemble and bake:  If you turned off the oven, pre-heat it back up to 375 degrees.  Put one pie crust round into the bottom of a pie plate.  Fill with the roasted vegetable and chicken filling (use as much or as little as you want...I probably used half of what I cooked).  Pour the gravy over the top.  Put the other pie crust round on top.  Seal the edges and cut decorative slashes into the top.  In a small bowl beat the egg yolk and milk together.  Brush it on top of the pie crust.  Bake on the middle rack for 40 minutes or until the top of the crust is golden brown.

Source: Inspired by Poor Girl Gourmet and My Recipes

Roasted Butternut Squash Soup

I wrote the following post as a guest on Alicia's blog Culinary Bliss.   She is busily loving on her new bundle of joy Eleanor so blogging isn't exactly at the top of her list of "to-dos" right now.  When she posted a request to a cooking message board that we both frequent looking for folks to help out, I figured why not.  This is the post that I decided to share with all of her readers.

Congratulations Alicia!

PS: Would you like to guest post on my blog?  Even if you don't *have* a blog but maybe want to have a creative outlet, please post a comment and let me know.  You can be featured on my blog!

Why oh why was I ever intimidated by butternut squash?  The skin of this squash was much softer than I expected and the shape, once you prepare the ends of the squash, didn't make it difficult to cut either.  I was extremely excited to see this butternut squash show up in my weekly CSA share last week because I knew that meant that I'd have no choice but to face my fear and make something with it.  Even better was it allowed me the opportunity to check another item off my 23 Things in 2011 list.  Double win!

To get the most delicious combination of flavors I decided that I wanted to combine aspects of two different recipes.  I knew that roasting the squash first would bring out its delicious natural flavors better than boiling would.  I also thought that adding apple could bring a new dimension of flavor (and nutrition) to the soup.  Cayenne pepper would bring an unexpected small kick of heat.  And finally, real butter is infinitely better than margarine and a touch of low fat cream cheese would literally smooth out the flavor and texture.  The result?  PERFECTION.  I simply could not get enough of this soup!

I love the flavor and texture of butternut squash and am so excited that I am no longer intimidated by the preparation of it because now the possibilities are endless.  Do you have other recipes to share featuring this lovely squash?  If so I'd love to try them!

Two Years Ago: Chili - This recipe is adapted from my mother-in-law and currently entered in a chili contest at Nicole's blog, Prevention RD.  Check out what she had to say about it here!

Roasted Butternut Squash Soup

Yields: 6 servings

Ingredients

• 1 small onion, chopped
• 1 green apple, peeled, cored, and diced
• 4 Tbsp butter
• 1 medium (2 pounds) butternut squash
• 3 cups reduced sodium chicken broth (substitute vegetable broth to make it vegetarian)
• 1/2 tsp dried marjoram
• 1/8 teaspoon ground cayenne pepper
• 2 oz low-fat cream cheese
• salt and pepper, to taste

Directions

1. Preheat oven to 400F.  Cut both ends off the squash then cut it in half and scoop out the seeds.  Place squash on a large baking sheet flesh side up and roast in oven for 45 minutes to an hour or until soft.  Peel and chop the squash.  Set aside.
2. While the squash is roasting, in a large sauce pan, boil onions and apples in broth with marjoram and cayenne pepper.  Simmer for 20 minutes or until soft.
3. Add chopped squash and low fat cream cheese to the sauce pan and puree all ingredients using an immersion blender.  If you do not have an immersion blender, transfer the contents of the sauce pan and squash into a blender and puree until smooth then return to sauce pan to heat through.  Do not allow to boil.  Season with salt and pepper to taste.  If desired, add more water or chicken broth to thin the soup until it reaches your preferred consistency.  Serve hot.

Source: Adapted using a combination of Use Real Butter and All Recipes.

Homemade Girl Scout Samoa Cookies

This is the final course on this week's sharing of items from my 23 Things in 2011 list.  You might also know them as Caramel Delites.  Whatever you call them, we can all agree on one word: DELICIOUS.

Did you know that the reason Girl Scout Cookies are known by different names is because there are two bakeries that supply the nation with these delectable cookies?  Each manufacturer has their own names for the cookies and that's why the name is different depending on what region you're in.  Growing up as a Girl Scout myself (Troop 2180 represent!) I remember them going by both names.  Yep, I was one of those girls that sold you cookies door-to-door, at your parents' office, and even at your neighborhood Kroger.  I even have the badges to prove it :).

It's strange that I even like these cookies.  I HATE the texture of coconut but the flavor is fine by me.  I think what makes it work for me in this cookie is the fact that the coconut is completely drowned in gooey, delicious caramel.  Who can say no to that??

Yes this cookie is a little time consuming to make.  Yes, I couldn't get my holes to stay open when I baked them (I think putting them in the freezer a few minutes before baking would help them to retain their shape and therefore the hole or if you're fortunate enough to own a donut pan apparently those are awesome for this application, too).  But, that didn't make them any less appetizing...just ask my Dinner Club friends Jeff, Jackie, Toni, Ke'Mani, Scott and Emily.  They sampled these at our Luau themed Dinner Club (hey, I figured the coconut would loosely fit and it was a bonus dish anyway!).  I'd even consider making them in a bar version to save time in the future.  Taste over aesthetics any day when it's just me wanting to eat the whole batch.  Noms!

Two Years Ago: Cha Cha's White Chicken Chili - My favorite white chicken chili but watchout because it definitely packs a lot of heat!

Homemade Girl Scout Samoa Cookies

Yields: 3-1/2 to 4 dozen cookies

Ingredients

For the Cookies

• 1 cup butter, softened
• 1/2 cup sugar
• 2 cups all purpose flour
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• Up to 2 Tbps milk

For the Topping

• 3 cups shredded coconut (sweetened or unsweetened)
• 12 oz good-quality chewy caramels (I used the Kraft ones)
• 1/4 tsp salt
• 3 Tbsp milk
• 8 oz dark or semisweet chocolate (chips are okay)

Directions

To make the cookies:

1. Preheat oven to 350 degrees.  
2. In a large mixing bowl, cream together butter and sugar.  Mix in flour, baking powder and salt at a low speed followed by the vanilla and milk as needed to make the dough come together without being sticky (it's possible you may not need any milk at all).  The dough should come together in a soft, not-too-sticky ball.  Add in a bit of extra flour if your dough is very sticky.  
3. Roll the dough (working in 2-3 batches) out between pieces of wax paper to about 1/4" thickness and use a 1 1/2" cookie cutter to make rounds.  Place  on a parchment lined baking sheet and use the end of a wide straw to cut a smaller center hole.  Repeat with remaining dough.  Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.  
4. Bake cookies for 10-12 minutes until bottoms are lightly browned and cookies are set.  If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.  Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

To top and decorate the cookies:

1. Preheat oven to 300 degrees. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
2. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
3. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
4. While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.  Let chocolate set completely before storing in an airtight container.

Source: Baking Bites

Stuffed Chicken Marsala

Here's this week's second item off of my 23 Things in 2011 list that I'm posting this week.  This is a blinged out version of chicken marsala.  If you know anything about me, you'll know that not only do I love mushrooms but I also love CHEESE and anything using sun-dried tomatoes.  So, when I saw this recipe on Joelen's blog it was a no-brainer that this would be the recipe that I made to check that chicken marsala off my list.  The fact that it's an original Olive Garden recipe made it a bonus.

It was ridiculously good.  Like...died and gone to heaven good!  I used some of the mushroom sauce to top on a side of spaghetti noodles.

Two Years Ago: Barbecue Chicken Pizza

Stuffed Chicken Marsala

Ingredients

For the Cheese Stuffing:
1/2 cup smoked shredded cheese (provolone or gouda) 
8-oz package mozzarella cheese, shredded 
1/4 cup Parmesan cheese, grated 
1/2 cup breadcrumbs 
1 tsp fresh garlic, minced 
1/4 tsp red pepper flakes, crushed 
2 Tbsp sun-dried tomato, chopped (drain first if in oil) 
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz) 
1/2 tsp salt 
1/2 tsp black pepper 
For the Sauce:
1/2 large red small onion, finely chopped 
1-2 cloves garlic, minced 
2 cups Marsala wine 
1 cup heavy cream 
1 8oz container of cremini mushrooms, thinly sliced 
Salt and pepper to taste 

2 lbs skinless, boneless chicken breasts 
4 fl oz olive oil for frying
2 cups all-purpose flour

Directions

1. Pre-heat oven to 350°F and have a baking dish ready.
2. Combine all the cheese stuffing ingredients in a mixing bowl and set aside.
3. To prepare the chicken, butterfly the thickest section of chicken breasts to create 2 halves. Place each breast in a large ziplock bag and pound it with the flat side of a meat mallet until ¼” - ½” thick.  Place the flattened chicken breasts on a plate and add a desired amount of cheese stuffing on one half of each chicken breast. Try not to overfill. Gently press stuffing down and fold over other half of chicken breast; it does not have to seal. Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess.
4. In a cast iron skillet over medium heat, add oil and heat until shimmering. Saute the flour coated chicken breasts in the preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in the baking dish you have on hand. Bake the browned chicken in the preheated oven for 10-20 minutes, or until juices run clear and the center of chicken reaches 165°F.
5. Meanwhile, add the onions and garlic to the cast iron skillet and stir to loosen chicken drippings. After 2 minutes, add mushrooms and fresh chopped parsley. Sauté until the onions are translucent and the mushrooms begin to caramelize. Add the Marsala wine to the skillet to deglaze the pan – make sure to incorporate drippings from bottom of pan. Allow the Marsala to come to a simmer and then add the heavy cream. Simmer on low heat until reduced by half. Place the cooked chicken breasts on a plate and top each with this Marsala-mushroom sauce.

Source: Originally from Olive Garden Kitchen as adapted by and seen on What's Cookin, Chicago

French Onion Soup

I was encouraged by my husband and my friend Emily to post a midway status update on my 23 Things in 2011 List.  This is when we realized that the year is actually 3/4 of the way through.  Oh snap.  Still, worth a revisit and you can see what I've made (and blogged about) to date by checking out the link above. 

All in all, I've only made 11 of the 23 things and even worse, only blogged about 4 (after this one) to date.  Where have you guys been to hold me accountable the rest of year?!  Now it looks like I have some serious work to make up on the back end of the year if I want to even come close to achieving all 23 items!

This French onion soup was exactly as I remember it being when I went to France last year.  My brother, the French onion aficionado gave it his stamp of approval, too.

This week, I'm going to post only things from the list to help me get caught up!  See the list for a sneak peek of what this week's posts may be ;).

Two Years Ago: Sausage, Onion, and Green Pepper Fra Diavolo

French Onion Soup

Ingredients

• 2 tbsp. unsalted butter
• 2 large red onions, thinly sliced
• Pinch of sugar
• 2 leeks, including tender green portions, thinly sliced
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• ¾ cup low-sodium beef broth
• ¼ cup dry red wine
• 2 sprigs fresh parsley
• 1 sprig fresh thyme
• 1 bay leaf
• Salt and pepper, to taste
• Baguette slices, ¾-inch thick
• Sliced Gruyere cheese

Directions

1. Melt the butter in a Dutch oven or large stockpot over medium-high heat. Add in the sliced red onions, reduce the heat to medium, and cook, stirring frequently, until the onions have wilted. Mix in the sugar and leeks and continue to cook, stirring frequently, until the onions are completely caramelized and dark in color (about 15 more minutes). Add the garlic to the pot and sauté just until fragrant, about 1 minute. Stir in the chicken and beef broths and red wine, scraping the browned bits from the bottom of the pot. Add the parsley, thyme and bay leaf. Cover, reduce the heat to medium-low and simmer about 30 minutes. Discard the herbs and season with salt and pepper to taste.
2. Preheat the broiler with an oven rack in the upper-middle position. Portion the soup into oven-safe bowls or crocks placed on a baking sheet. Top each serving with two baguette slices, and layer with thin slices of Gruyere cheese. Place under the broiler until the cheese is browned and bubbly, 2-5 minutes. Cool a few minutes before serving.

Source: Originally from Williams Sonoma and The New Best Recipe as adapted by and as seen on Annie's Eats

Singapore Mei Fun

Remember my 23 Things in 2011 list?  Yeah...totally not on track for completing that right now since April and May were totally non-productive.  Up until that point though I had been very good about making roughly 2 items off the list per month but (as usual) not as good about blogging about them in a timely manner.  The only reason I'm blogging about this particular recipe now is because my facebook fans voted on it to be my next blog post!

Singapore Mei Fun made my list of things I wanted to make this year because it is one of my favorite dishes that my mom makes.  Interestingly enough, I recently learned from an Asian Heritage Month work event that this dish isn't even authentic Sinaporean food.  Oh well.  It's delicious.  And it's easy!  I think the real secret to making a good Singapore Mei Fun (Rice Noodle) dish is the fact that the noodles are "cooked" by soaking them in water instead of boiling like your typical noodle.  A quick stir fry is all it takes to finish it off!

My mom gave me a "recipe" but as with all of our family's "recipes" they are more loose guidelines of what ingredients and generally how to make the dish.  There's not any specifics of how much or how long so that's where my Google research helped.  Thank goodness for Google to help fill in the gaps.  This was just like Mom's!

One Year Ago: Firecracker Shrimp


Singapore Mei Fun (Curry Noodles)

Yields: 4-6 servings

Ingredients

• 8 ounces rice vermicelli (mei fun - check your Asian aisle at the local grocer)
• 2 tablespoons rice cooking wine 
• 2 teaspoons reduced sodium soy sauce
• 1 1/2 teaspoons sugar 
• 1/2 teaspoon salt 
• 4 tablespoons vegetable oil 
• 4 ounces small shrimp, shelled and deveined 
• 1/2 cup finely shredded scallions 
• 1 small onions, sliced
• 1 green bell pepper, sliced
• 1 Tablespoon yellow curry powder 
• 3/4 cup Chicken Broth 
• 4 ounces other meat such as Chicken, Beef, or Chinese Barbecued Pork, cut into julienne
• 1 egg, scrambled, fried, and cut into julienne (optional)

Directions

1. In a large bowl, soak the rice noodles in enough cold water to cover overnight, or until noodles are limp and softened. Drain in a colander and set aside. In a small bowl, combine the soy sauce, rice wine, sugar, and salt. Set aside.
2. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil and stir fry the chicken and/or beef until nearly cooked through.  Remove and set aside on a plate.  Add additional 1 tablespoon oil and shrimp, and stir-fry 10 seconds. Add the scallions and stir-fry 30 seconds, or until shrimp have just turned orange but are not cooked through. Transfer the shrimp mixture to a plate and set aside.
3. Add the remaining 2 tablespoon vegetable oil, onions and green pepper, and stir-fry 30 seconds. Add the curry powder and stir-fry 10 seconds, or until fragrant. Restir soy sauce mixture and swirl it into the wok. Add the chicken broth, and 1/3 cup cold water, and bring to a boil over high heat.
4. Add the drained rice noodles and return to a boil, stirring noodles to completely coat in curry mixture (chopsticks work best for this!). Add the meat mixture, and cook, stirring, 1 to 2 minutes, or until shrimp are just cooked through and liquid has been absorbed by the noodles. Add the cooked egg, if desired.  Serve immediately.

Source: Inspired by my Mom and The Wisdom of the Chinese Recipe. Published by Scribner, 1999.  As seen in an Cooking Light message board.

Mini Whole Wheat Bagels

I have a new-found respect for bakers.  As Belle from Beauty and the Beast sang, "there goes the baker with his tray like always.  The same old bread and rolls to sell."  (yes, I'm a huge Disney nerd...I'm pretty sure I can sing every song from this and many other movies!)  Yeah you know, the kind of baker that wakes up in the wee hours of the morning to bake artisan breads so you can eat them fresh for breakfast?  Bless them.

I'm fortunate in that I've never had an issue with making yeasted breads.  This wasn't hard either but boy was it very time consuming!  At least most of the time is latent.  It requires planning the night before so that you can get the pre-doughs kneaded.  I'm not positive but I'm pretty sure this step is what allows the gluten in the wheat to be broken down some and that's what makes this taste like a refined white bagel yet still with the nutrition of whole wheat.  So smart!  Then, if you're hoping to serve it for breakfast, you best get up at the butt-crack-of-dawn to finish combining the pre-doughs (yeah, this was a THICK dough...I seriously thought my Kitchen Aid was going to die at one point from overworking so I shut it off!) and then shaping the bagels for rising.  But wait!  You're not done yet!  Once your little bagels are all puffy and cute (mine got so puffy they nearly lost their holes!), you have to boil them in baking soda water to get that chewy texture AND THEN bake them to get the characteristic crunch.  After all of that, you forget that carbs are bad for you and feast!  I'll say it once and I'll say it again, I LOVE carbs.  Oh heck...they're mini-sized AND whole wheat.  Go ahead and eat a couple.

Sooooo good!  Worth the effort when you want something a little extra special :).  If you happen to have leftovers and want to try something different than just cream cheese, try using the bagels for sandwiches or top them with tomato sauce, cheese, and your favorite toppings for a copy-cat Bagel Bite Pizza.  The latter is what I ended up doing for the Super Bowl and they were gone in a hurry!

Check another item off the 23 Things in 2011 List...woo hoo!  I can't wait to try other varieties of bagels.  My favorite at Panera is the Asiago Cheese Bagel with the Sun-dried Tomato Cream Cheese.  Who has a copy-cat recipe for that??

One Year Ago: Carrot Cake

Mini Whole Wheat Bagels

Yields: 8 large or 12 mini bagels

Ingredients

Pre-dough 1:

• 8 ounces whole wheat flour
• 1/4 tsp instant yeast
• 6 ounces (3/4 cup) water

Pre-dough 2:

• 2 Tbsp barley malt syrup (or molasses)
• 5 ounces water
• 8 ounces whole wheat flour
• 1/2 tsp salt

Final dough:

• Both pre-doughs
• 1 Tbsp water
• 2 tsp yeast
• 3/4 tsp salt
• 7 Tbsp flour, plus more if necessary
• 1 Tbsp baking soda (for boiling)

Directions

1. In the bowl of a stand mixer fitted with the dough hook, mix all of the ingredients in Pre-dough 1 on medium-low speed until combined. Set aside for 5 minutes. Meanwhile, in a 1-cup measuring cup, stir together the barley malt syrup and the 5 ounces of water in Pre-dough 2. Set aside, stirring occasionally, until the barley malt syrup dissolves into the water. Return to Pre-dough 1 and knead on low speed for 1 minute. Transfer to a small bowl and cover with plastic wrap or a damp kitchen towel. Refrigerate overnight. Add the flour and salt for Pre-dough 2 to the empty mixer bowl; with the mixer on low speed, pour in the water-syrup mixture. Mix on medium-low just until combined. Cover the mixer bowl with plastic wrap or a damp kitchen towel and set aside at room temperature for at least 8 hours or overnight.
2. The following day, transfer the refrigerated Pre-dough 1 to room temperature for a couple hours to warm slightly. When you’re ready to make the final dough, stir together the 1 tablespoon water and the yeast. In the bowl of a stand mixer fitted with the dough hook, mix both pre-doughs, the water and yeast, and the salt on low speed until combined. While the mixer is running, add in the flour, 1 tablespoon at a time, until it’s fully absorbed by the dough. Knead on low speed for 5-6 minutes, adding more flour or water if necessary to form a smooth, firm dough. It shouldn’t be sticky.
3. Let the dough rise at room temperature until it increases to about 1 1/2 times its original size, 1-2 hours.
4. Divide the dough into 8-12 pieces. Shape each piece into a smooth ball, then roll each piece into a rope about 3/4-inch thick (slightly thicker for larger bagels). Bring the ends of the rope together and roll them by placing your fingers inside the hole and gently rolling against a flat surface to seal. Set aside for about 20 minutes.
5. Meanwhile, preheat the oven to 500 degrees, line a baking sheet with parchment paper or a silicone mat, and bring at least three inches of water to a boil in a large pot over high heat. Add 1 tablespoon baking soda, reduce the heat to medium-high and gently drop 2-4 bagels (as many as will fit without crowding) into the water. Boil for 1 minute, flipping the bagels halfway through.  If you can only fit one baking sheet, holding half a batch of bagels, in your oven at once, refrigerate the remaining unboiled bagels until the first pan is almost done baking, then boil and bake them.
6. Place the boiled bagels on the prepared baking sheet.  Transfer the sheet to the oven, reduce the oven temperature to 450 degrees, and bake until the bagels are browned and feel hard, 13 minutes for small bagels and slightly longer for larger bagels. Cool completely before serving.

Source: Originally from Whole Grain Breads by Peter Reinhart as seen on Beantown Baker and The Way the Cookie Crumbles

Peanut Butter Crisscross Cookies

As I was putting the signature crisscross hatchmarks on these cookies with a fork Chris tells me they look JUST LIKE his Grandma's.  I proceed to tell him that this is how ALL peanut butter cookies look.  He asks why and I tell him I suppose it's for people who are allergic like my brother to know they should watchout because they're peanut butter and not a sugar cookie or similar looking goodie.

There's something about making those crisscross fork imprints that I also just find very relaxing.  It's like an artist putting their finishing touches on a masterpiece.  Yeah...I guess I'm kind of weird like that.  I really can't tell you why it's taken me so long to make this very traditional cookie.  It's always been a favorite and it's not difficult so it was an easy decision for me to add it to my 23 Things in 2011 List.  This one in particular was bursting with peanutty flavor, lightly crunch on the outside and oh-so-soft-and-chewy on the inside.  Perfect!

For this recipe I turned to the experts at Cook's Illustrated The New Best Recipe.  The recipe article, as with all of the recipes in the book, go through a very thorough process talking about why each ingredient was selected versus other options you might find in alternate recipes.  For example, they determined that butter accentuates the peanut flavor while margarine and Crisco diminish it.  In terms of the peanut butter itself, the chunky style lends the best peanut flavor and they advise against using natural peanut butter because it makes the cookies sandy.  Of course the preferred brand itself is Jif...because everyone knows Choosy Moms Choose Jif!  To further boost the peanut flavor, they add ground up peanuts.  Last but not least, for the sugar, the brown sugar alone is too sweet but does lend a nutty taste to the cookie so that's how they arrived at a blend of white and brown sugars.  Genius.

In one recipe (but not this one) I remember reading that they did a comparison of the recipe using natural vs. artificial vanilla.  You'd think that the natural would be better tasting (especially given the price difference!) but in reality they found no detectable difference or even slight preference for the artificial version.  Nice!  Now I don't have to feel guilty about buying the Kroger Value brand of Vanilla :P.

Call me a nerd but I have to say that I enjoy reading the science behind each recipe.  What can I say, I'm an engineer by training so this is right up my ally.  I think it helps educate a budding chef and in the future would help you to create original recipes, too.  If you don't already have it, I really do recommend this cookbook.  What it lacks in beautiful pictures (my only complaint) it makes up for in quality content and educational value.  There are 1000 recipes in it and the tutorials (such as how to make a lattice pie, how to make homemade pasta, etc.) are fantastic!

One Year Ago: Pizza Bites and Spicy Sausage Dip

Peanut Butter Cookies

Yields: About 36 cookies 

Ingredients

• 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened by still cool
• 1 cup packed (7 ounces) light brown sugar
• 1 cup (7 ounces) granulated sugar
• 1 cup extra-crunchy peanut butter
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 cup salted dry-roasted peanuts, ground in a food processor to resemble bread crumbs (about 14 pulses)

Directions

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees.  Line 2 large baking sheets with parchment paper, silicone baking mat, or spray them with nonstick cooking spray.
2. Whisk the flour, baking soda, baking powder, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, beat the butter until creamy.  Add the sugars; beat until fluffy, about 3 minutes with an electric mixer, stopping to scrape down the bowl as necessary.  Beat in the peanut butter until fully incorporated, then the eggs, one at a time, and then the vanilla.  Gently stir the dry ingredients into the peanut butter mixture.  Add the ground peanuts and stir gently until just incorporated.
4. Working with a generous 2 Tablespoon each time, roll the dough into 2-inch balls.  Place the balls on the prepared baking sheets, spacing them 2 1/2 inches apart.  To make a crisscross design, dip a dinner fork into a small bowl of cold water and then press the fork into the dough ball.  Rotate the fork 90 degrees and press it into the dough ball a second time.
5. Bake until the cookies are puffed and slightly browned around the edges but not on top, 10 to 12 minutes, rotating the baking sheets from front to back and top to bottom halfway through the baking time.  (The cookies will not look fully baked.)  Cool the cookies on the baking sheet until set, about 4 minutes, then transfer to a wire rack with a wide metal spatula to cool completely.

Source: The New Best Recipe from the Editor's of Cook's Illustrated, p. 781

Quiche Lorraine

The food blog world is filled with Superbowl Gameday Man Food and so I thought why not break the mold and post something ultra girly.  Besides, real men eat quiche...especially when it's delicious as this one!

As part of my 23 Things I want to Make in 2011 list I put Quiche on it because it's something I enjoy ordering at Mimi's Cafe.  The tricky part about this recipe though is that Chris doesn't eat anything that tastes like or resembles eggs in any way (desserts containing eggs, however, are fine...apparently because they're not egg-like or egg-tasting).  So, I decided why not invite our family's over and have New Years Brunch and as part of the menu, I served quiche (along with homemade waffles, savory muffins, creme brulee french toast casserole, french toast cups, and fruit salad so that Chris wouldn't starve; Some of those recipes to come in good time, by the way).  What's nice about the quiche is that it can be served at room temperature so you can make it ahead of time and then tend to other dishes as it cools.

Having gotten over my fear of leeks after making the Cheddar Cauliflower Soup I decided this would be a piece of cake...err...quiche.  But what made it really special was the fact that the leeks were carmelized.  Okay.  Now we're talking business!  Carmelizing anything gives food an extra special flavor.

Seriously, this quiche was FANTASTIC and gave me the chance to use my tart pan that my friend Jackie gave me from Dinner Club Secret Santa.  My brother had thirds and probably ate at least a good quarter of the quiche by himself.  The filling was silky smooth (I'm guessing from the addition of sour cream in this recipe) and just glides right down your throat.  Within each bite hides the rich goodies of caramelized leeks, bits of savory ham, and melty Swiss cheese.  The only thing I regret is not making the pie crust from scratch.  That truly would have been perfection to have a nice flaky crust holding all of the rest of the goodness.  If you recall, that was also on my 23 Things in 2011 List.  But, I wasn't ready to tackle that yet and frankly, I want my homemade pie crust to feature something fruity versus savory.  I'm including the homemade pie crust recipe in case you want to give it a whirl but if you're lazy like me just use a pre-made pie crust.

I will be making this again...perhaps making it and New Years Brunch at our house a new tradition :).

Quiche Lorraine
Printer-Friendly Version

Ingredients

For the crust:

• 1 1/4 cups flour
• 1 tablespoon plus 2 teaspoons cornstarch
• Salt, to taste
• 6 tablespoons butter, diced

For the filling:

• 1 3/4 cups diced leeks, white and light green only (from about 2 large leeks
• 3/4 cup diced onion
• 2 1/2 teaspoons olive oil
• 4 eggs, divided
• 1/2 cup plus 1 tablespoon heavy cream
• 1 cup plus 2 tablespoons sour cream
• Pinch of nutmeg
• Pinch of pepper
• 1 1/2 cups diced ham (1/4 -inch dice; I used about 1/2 pound)
• 3/4 cup grated Swiss cheese

Directions

1. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.
2. If you're using a pre-made pie crust, skip Steps 2 and 3.  Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms. (Dough can also be made in a food processor, or in theory, and as the original recipe suggests, in a stand mixer.)
3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate (I used 10-inch tart pan) and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.
4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.
5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.
6. Bake until puffed and golden, about 25 to 30 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.

Source: Adapted from Le Pain Quotidien as seen on Smitten Kitchen

23 Things I Want to Make in 2011

Why 23, you ask?  If you're nerdy like me, you'd know that the New Year (010111) is 23 in binary.

So, here are 23 things (in no particular order) that I'd like to make this year.  That's almost 2 things each month from this list.  Whether or not I'll be able to achieve them all this year we shall see.  But, I figure by blogging about it right here, right now, I'd be held a little more accountable. 

Some of these items I've had bookmarked on my Google Reader for years but have just been too initimidated by the method or just plain short on time.  Others I want to make for personal reasons and don't even have a recipe in mind yet. 

Please feel free to share your favorite recipe of the items listed below and then come along with me as we work our way through 2011...hopefully with these delicious foods making their appearance in my blog!

Starters

1. Crab Cakes - This is one treat that I enjoy ordering at restaurants. Time to tackel this one at home despite my fear of cooking seafood and frying things...especially when I have more recipes bookmarked than can be counted in one hand. One of these is sure to be a winner, right?
2. French Onion Soup (made on 3/29/11) - Inspired by my trip to Paris last year and a love for carmelized onions, soup, and gruyere cheese. I'll most likely make this for my brother as he's a major fan, too.
3. Butternut Squash Soup (made on 9/21/11) - I hate cutting squash...the skin is SO HARD even after I do the soften it in the microwave trick. Combine that with the fact that this particular squash is so very curvily shaped and I plain fear for my fingers. (Yeah, I don't have the best knife skills...). But, my friend Rebecca recently told me I can buy butternut squash frozen and precut from Trader Joe's so perhaps I'll finally make it this year because I do love me some butternut squash.
4. Clam Chowder (in a Bread Bowl) - Hm this just might be two recipe ambitions rolled into one but hey, who's counting?  I've always wanted to make a hot cup of New England Style chowda served in a breadbowl like at the infamous Boudin. [[insert perfect transition into next category...oh yeah!]]

Breads

1. French Baguette - I could have lived on this stuff when we visited France.  And, it'd be a wonderful complement to all the soups that I make.  
2. Donuts - Because donuts make the world go round and they don't actually contain calories.  Or, if they do, you might as well savor every FRESH donuty bite.  I eat donuts maybe once or twice a year so might as well make it count.  And yes, I spell them "donuts" and not "doughnuts".  Laziness and love for Dunkin', I suppose!
3. Bagels (made on 2/6/11) - I've made yeasted breads before so this should be no biggie, right?  Just boil before baking...and I've done that with homemade soft pretzel bites before :).  There's nothing more delicious at breakfast than a Bruegger's Everything Bagel or Panera's Asiago Cheese Bagel with Sundried Tomato Cream Cheese.  Oh and Panera's Cinnamon Crunch Bagels are also devilishly good, too.

Mains

1. Quiche (made on 1/3/11) - Why? Because I love quiche. It's delicious and I have way too many quiche recipes bookmarked to have not made one yet. I'm out of excuses.
2. Homemade Pasta (made on 12/18/11) - This is the one thing on this list that I'm probably most scared of making. Maybe Santa or the Birthday Fairy will buy me a pasta attachment for my Kitchen Aid to help ease my fears and push this dream along?  Otherwise, any tips for a homemade pasta making novice?!
3. Pesto - Seems easy enough but just have never tried it since Chris is not a fan.
4. Wonton Mein - My family makes *the* most delicious wontons that float in a soupy broth with delicate egg noodles. I must learn from them (documenting their every move since surely no recipe exists!) then share the deliciousness with you.
5. Xiao Long Bao (Soup Dumplings) - Have you ever gone to Joe's Shanghai in New York? Or, better yet, REAL Shanghai? They are *famous* for these things. One bite and you'll go gaga over them, too.  Watch out for the juicy explosion of juice as you bite into them...literally! My siblings like to call them "Juicy Buns".
6. Singapore Mei Fun (Curry Noodles) (made on 2/12/11) - One of my favorite dishes that my mom makes. I polished off a good serving of this at Christmas this year. If I don't learn how to make this I'll regret it for the rest of my life.
7. Ratatouille - Ever since I saw the Disney movie Ratatouille I have wanted to make this.  Why?  Because I'm a sucker for all things Disney. 
8. Jambalaya (made on 3/17/11) - I love spicy food so why not?
9. Chicken Marsala (Stuffed version made on 2/21/11) - My favorite thing to order at Bravo! Cucina Italian I'd *love* to replicate this classic dish at home. Now to invest in some good Marsala Wine...
10. Prime Rib (Roast beef made on 10/21/11...pretty much the safe difference!) - Each major holiday or family gathering that passes I dream of making a perfectly crusted, medium roasted prime rib with a side of well seasoned aus jus. Yes, please.

Desserts and Sweets

1. Peanut Butter Crisscross Cookies (made on 1/23/11) - With peanut butter being Chris' favorite ingredient and this being one of my favorite childhood cookies, I wonder why I have never made these.
2. Samoas (made on 6/26/11) - My favorite Girl Scout cookie. I hate the texture of coconut but the fact that it's enrobed in caramel and chocolate makes it a-ok to me in this instance.
3. Lemon Bars - I love lemon lately but I think the fact that this recipe usually has a bazillion egg yolks in it has deterred me from making it in the past. I mean, what the heck am I supposed to do with all the whites afterward?!
4. Pie from Scratch - Fresh Strawberry Pie (made on 5/29/11 and 11/1/11)- Really it's more about the crust here than anything but hey, if I'm going to make a pie crust, might as well fill it with something too, right? :)
5. Fudge - I'll admit that after 2009's epic fudge fail I've been too intimidated to try making any fudge recipes since. But, since then I've also invested in a handy-dandy candy thermometer so with this tool in hand I'm hoping for success when I'm ready to try again!
6. Funnel Cake - So fanciful, so delicious. And...every kitchen *should* own a funnel, right? (Note to self: go buy a funnel...)

Okay, add them up since blogger wouldn't let me continue numbering in the different sections: 4 + 3 + 6 + 10 = 23.  Check!  There we have it, 23 (ambitious) recipes to make in 2011!