everybody's talking 'bout---pumpkin! - 10/09

pumpkin lattes. pumpkin creamer. pumpkin flavored pastries. everywhere you turn it's pumpkin-palooza, right? and you LOVE it, non?! now in a week or two, you'll have moved on to peppermint mochas and the like, but for now maybe you're wondering how to save the $8 you just spent at the coffee shop on that latte and pumpkin bread...okay, I AM. (i keep telling myself ONCE A WEEK TREAT...and it ends up being three)

i horded several cans of pumpkin and wanted to know EASY things I could do with it besides pie. and preferably that i had the ingredients for. enter www.verybestbaking.com where there are, no lie, HUNDREDS of recipes using brands like Nestle and Libby's pumpkin. i cruised around until i found some "no shopping required" recipes and loved these results.

First, pumpkin spice quick bread.

1 3/4 cups all-purpose flour

1 cup canned pumpkin

3/4 cup firmly packed brown sugar

1/2 cup (1 stick) butter, softened

2 large eggs

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

Directions

PREHEAT oven to 350° F. Grease 9x5-inch loaf pan.

COMBINE flour, pumpkin, brown sugar, butter, eggs, spice, baking soda, salt and baking powder in large mixer bowl. Beat at medium speed, scraping bowl often for 1 to 2 minutes until well mixed. Spoon batter into prepared pan.

BAKE for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove to wire rack to cool completely.

*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves for pumpkin pie spice.

i added about a cup of chocolate chips, added some extra spices (suggested by reviewers on the site) and it was DIVINE. easy peasy!









what to do with the rest of that pumpkin? how about a pumpkin latte?

Ingredients

• 1 cup strong coffee


• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk (I'm sure you could use regular milk)


• 1/4 cup canned pumpkin


• 1 to 2 teaspoons granulated sugar


• 1/8 teaspoon pumpkin pie spice or ground cinnamon

Directions

COMBINE coffee, evaporated milk, pumpkin, sugar and pumpkin pie spice in 2-cup microwave-safe glass measure or small saucepan. Heat until very hot (if using stove, use medium-low heat and stir occasionally). Carefully pour into mugs. makes 2 servings.

i followed the online tip and transferred the hot mixture into a blender to get that foamy top. be careful and cover the lid with a towel! hot things + blender = messy!

my only complaint was it wans't very sweet. i added a teaspoon of honey for sweetness.

and YOU? any pumpkin cooking these days?

what are the fall favorite treats around your house?

dinner for someone special- 9/09

thank you bon appetit magazine! after about two or three issues of lackluster food offerings, the october issue was back with many tasty vittles. maybe i was just ready for fall. maybe i was looking for something unfussy and uncomplicated. this panko-crusted chicken with mustard maple pan sauce may SOUND complicated---but other than buying the chicken breasts and panko i had all the other ingredients around. it came together very quick. and in my opinion, there is nothing more comforting than some pan gravy slathered on whatever you're enjoying.

this recipe says it makes four servings but the hubs and i demolished it all. i think this would be the perfect entree to serve someone special and i'm glad the hubs got to try it first. he gave rave reviews. maybe you should serve it next time your in-laws are over, a friend is in from out of town, or for a birthday dinner. (i know it wasn't the happiest, but i'm thinking about you on your birthday today, jesse. hugs!)

Ingredients

• 2 8-ounce skinless boneless chicken breast halves, cut crosswise in half


• 1 large egg


• 1 tablespoon finely chopped fresh Italian parsley (i used dried)


• 2 teaspoons plus 2 tablespoons Dijon mustard


• 1 cup panko (japanese breadcrumbs found in the asian food section of your store. you could sub bread crumbs, but it wouldn't be as crunchy)


• 2 tablespoons olive oil


• 1 cup low-salt chicken broth


• 3 tablespoons pure maple syrup (i used normal pancake syrup)


• 2 tablespoons plus 1 teaspoon coarse-grained mustard (i used spicy brown mustard)


• 1 tablespoon chilled unsalted butter

Preparation

• 
  
  Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.


• 
  
  Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.


• 
  
  Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.


• 
  
  Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

the pan sauce it KILLER. be sure to let it reduce down for maximum flavors. it will compliment many sides, too. i served the chicken with sauteed spinach and pears sauteed with butter, agave and cinnamon. it would also be great with a baked or mashed sweet potato or homemade bread to sop up the sauce. i hope you make this for yourself or someone special very soon!

mac n cheese for....50? - 9/09

I'm a recipe girl, so I hit up my favorite foodie web sites when I have a hankering for something new. I stumbled upon this Ina Garten adult looking mac n cheese recipe and decided to give it a try. It had PAGES of positive reviews and it was miles away from the blue box we so often use at our house.

The cheese is a bit pricey but so worth it! This is creamy perfection with a crunchy top. I left off the tomatoes which weren't missed. This is the second "homemade" mac n cheese I've tried (the other was Martha's famous recipe) but this one is the one I'll go back to again. May try new cheeses or add bacon or pancetta, maybe sauteed onion or shallot to the batch (we sprinkled bacon on top of half the pan).

Warning! It makes a TON. The hubs and I ate on it for three days before giving up and only dented half the pan. Take this to a pot luck, introduce it at a family holiday or half it for a smaller group.

Ingredients

• Kosher salt


• Vegetable oil


• 1 pound elbow macaroni or cavatappi


• 1 quart milk


• 8 tablespoons (1 stick) unsalted butter, divided


• 1/2 cup all-purpose flour


• 12 ounces Gruyere, grated (4 cups)


• 8 ounces extra-sharp Cheddar, grated (2 cups)


• 1/2 teaspoon freshly ground black pepper


• 1/2 teaspoon ground nutmeg


• 3/4 pound fresh tomatoes (4 small)


• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. (I used a 13x9 cake pan)



Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

impressive pasta soup - 8/09

As mentioned in previous blogs, I have a few “death row meals”—or, if I had to pick one thing to eat for the rest of my life this is what it would be. Well, one of them.

This was a soup a woman used to bring to church pot lucks. It always seemed more sophisticated than the finger sandwiches or take out chicken other people brought. And yet when she passed the recipe around it looked so simple! I’m glad mom let me lift this one when I moved out on my own!

It makes a large pot, probably 6-8 large bowls, and fills the house with the most comforting aroma. People pace the kitchen waiting to dig in. It’s also one of those dishes where the flavors get even deeper and more delicious the second day. You can also make it start to finish—including simmering—in 30 minutes. One warning—the pasta will absorb a lot of the liquid overnight. I recommend reheating on the stove and adding an additional one to two cups of chicken stock.



Pasta Fagiole Soup

Ingredients

2 tablespoons olive oil

1 package smoked sausage, slice ¼ thick pieces (like hillshire farms, I prefer turkey)

1 onion, chopped

2 stalks celery, chopped

2 carrots, chopped

2 cloves garlic, minced

½ teaspoon dried basil

½ teaspoon dried oregano

1 can black beans, rinsed

1 can diced tomatoes

½ cup red wine (not cooking wine. Adds depth but chicken stock can be subbed)

3 cups chicken stock

2 cups bow tie pasta, uncooked



Boil pasta according to package directions. Cook al dente. Drain and set aside.

In a large stock pot, cook diced carrot in olive oil. Allow to soften slightly. Add diced celery and onions. Sauté until transparent.

Add slices of sausage. Stir and let brown. Add remaining ingredients and cooked pasta. Use salt and pepper to taste. Simmer 20 minutes.



TRY not to eat two bowls.

So I told you mine. What would YOU choose as YOUR last meal?

"just one more bite" chocolate sheet cake- 8/09

you can always tell a tasty cake, pie, or other pan of tasty treat is REALLY good when the "cut line" is all uneven. do you know what i mean? where someone hasn't taken the time to cut a proper slice, piece or serving. They came by with a knife "just to straighten up the edge" as we used to say at my house. someone else comes by for "just one more bite." at some point, even though no one has served themselves a proper plate of cake, only crumbs are left.

that is this cake. the pioneer woman's chocolate sheet caketo be exact. if you like to bake cakes from scratch you'll enjoy this. it isn't light and fluffy like the box cake mixes. it's a bit denser and you cook it thin in a jelly roll pan then slather it with earth shattering chocolate icing stirring in pecans for a crunch.

sometimes the pioneer woman has too many pictures (though lovely) and therefor steps for my liking. SO many people have made this cake and blogged about it, i was able to cruise around the internet and find consise directions, this lineup courtsey of yum sugar. here goes:

Pioneer Woman Chocolate Sheet Cake

INGREDIENTS
For cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

For icing:
1/2 cup finely chopped pecans
1 3/4 sticks butter
4 heaping tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar

DIRECTIONS
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake or jelly roll pan (about 1/2 in deep, not a thick cake pan) and bake at 350-degrees for 20 minutes. (i forgot to set a timer but this sounds right)
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

let the icing set up and harden slightly. it's worth the wait, promise!

this makes A LOT and would be perfect to take to a family reunion, make for a super bowl party or cook out or for a non-traditional birthday cake for your favorite choco-holic!

special props to my sous-chef and bff, jennegui. here's to many more cook-overs. :)

a lot of dough - pizza and pie in one night- 8/09

i start thinking about what i want to cook on saturday about wednesday. silly, i know, especially since i cook most nights. but week nights are like survival. i plan meals for monday through thursday on sunday, do the shopping, and alternate quick meals with slightly more difficult depending on my after work activities (gym, meetings, drinks with the girls). these weeknight meals are healthy, don't get me wrong--and i hope tasty--but rarely what i would call inspired. that's what saturdays are for.

i've been wanting to try grilled pizzas for a while. recipes start popping up in summer cooking magazines and sprinkled in online blog posts. won't the dough fall through the grill grates!? do i top the pizza before or after i grill the dough!? can i even make dough--i'm not such a good measurer / baker. the answer to all these questions are: you can't screw this up! don't you love hearing that? unless you burn something and then...time to call the delivery guy.

i decided to use a martha stewart pizza dough recipe which you can find HERE. two packets active dry yeast, some warm water, all purpose flour, salt and olive oil and you're in the pizza makin' business. you do need an hour to let it rise, but this dough was GORGEOUS! and you blend it up in a food processor---how easy is that?

the dough makes enough for four good sized pizzas--really one person could be satisfied with one and maybe a salad so this could be fun when guests come over. i chose to top one of mine with chicken jalapeno sausage and roasted red peppers. the second with cherry tomatoes (above) and basil. the hubs asked for pepperoni and all pizzas had mozzarella cheese and jarred red pasta sauce. i made the dough, you want em to make the sauce, too!? hee!

set your grill to medium heat. roll out one of the balls of dough to the desired thickness and place on a baking sheet covered with some olive oil or cooking spray. with a metal tuner (maybe you have one for grilling) slid the dough oily side down on to the grill. it wont fall through!



let dough grill three to five minutes and check for desired doneness. then flip. here's the tricky part. you need to assemble your ingredients and take them with you outside. top the now grilled side with sauce, cheese, and toppings. shut the lid and let cheese melt and toppings begin to bubble--another five minutes. alternatively you can grill both sides of your dough ahead of time. top and grill right before serving. i liked the stress of doing it all outside :) finished product:



the hubs LOVED these and he is usually a thick crust type. this crust is crispy but not too thin and lets the toppings shine through. i'll be doing this, oh, every week until summer ends :)

but i couldn't stop there. i wanted THIS peach pie from the august bon appetit. it called for a top crust where you would cut out shapes from the dough and layer them giving the pie a rustic look. this dough was easy and delish! i ate a good portion of it raw :) again, it comes together in the food processor. follow directions--easy peasy. needs to chill about an hour then you cut out the shapes layering them over the pie filling. i don't own cookie cutters so a jelly lid was substituted.





rather than peel and slice two pounds of peaches i used two cans of peaches. blasphemous during summer...i know. but the way the kitchen will smell and the way the pie will taste won't be effected one bit. i also have no clue what cardamom is and couldn't find it in the spice aisle so i subbed apple pie spice--nutmeg, allspice, cinnamon. and voila!



i think i'll have some for breakfast with coffee. happy weekend! and start planning now for the deliciousness you'll whip up next weekend!

PS: rather than pie for breakfast, i was inspired by this david lebovitz blog post for herbed ricotta tart and decide to make quick mini quiche with the left over pie dough i saved. it was enough to make about six in a muffin tin. 2 eggs, a splash of half and half, a heaping tablespoon of ricotta cheese, two diced green onions, 2 diced slices crispy bacon, a few shakes of shredded parmesan and pepper. baked 12ish minutes. puffy and flaky and a delish brunch with a salad on the patio and my new giant issue of Elle magazine!

your new fancy snack- 8/09

I wanted to see “Julie & Julia” on opening night---and honestly, alone. Most movies I don’t mind seeing with friends. Movies I know I might geek out at…not so much. I also knew I wanted to sneak in some sort of snack. So as a little tribute to Julia I planned to make gougeres after work to take with me. Also known in my house as “cheesy poofs.”

It’s no boeuf bourguignon, but choux pastry is French. And you’ve had it before if you’ve had an éclair or a cream puff. But when you add something like cheese and make them bite sized--voila! A cheesy puff! Hee!

This recipe comes from my Williams-Sonoma “Bride & Groom Cookbook.”

You will need a medium saucepan, baking sheets, a box grater, parchment paper and a wooden spoon. So far so easy, right?



For ingredients you’ll need:

½ cup water

3 Tbsp butter (I use unsalted)

¾ cup plus 2 Tbsp flour

1 1/3 cups grated Gruyere cheese (other hard cheeses like parm can be substituted but this one has a nice salty nuttiness too it and melts well. I subbed cheddar once and it was a failure. I can find Gruyere at my local grocery story in Oklahoma so I bet you can, too)

¼ tsp ground cayenne pepper (adds a nice mild curious kick)

½ tsp salt

Preheat the oven to bake and 375 degrees F and line baking sheets with parchment paper. I was out and used foil with no major problem.

Combine the butter and ½ cup water in a medium saucepan and bring to a boil. Add the flour all at once, quickly stirring with a wooden spoon until batter is glossy and smooth and pulls away from the sides of the saucepan. The dough will form a ball around the spoon.



Remove from the heat and add eggs, one at a time, beating well after each addition until thoroughly incorporated. I recommend the eggs be room temp or they start to chunk up like mine did. It isn’t the end of the world, but not preferable.



Stir in cheese, cayenne, and salt.

Use 2 spoons or a pastry bag without the tip to form 1-inch balls on the baking sheet.

Bake until balls double in size and turn golden brown and knife inserted comes out clean, about 25 minutes. Let cool slightly or completely before serving. (fun story, I had my oven set to broil and miraculously they didn’t ruin. They were done in about 18 minutes though. Follow directions!)



These are delicious the next day, too! Just zap them for 12 seconds in the microwave or a few minutes in the toaster oven.

Feeling fabulous? Cut these in half and add a bit of a filling---maybe a dollop of veggie cream cheese and a slice of ham? Crab or chicken salad? Stick a cute toothpick through and you have a nice out of the box offering at your next party (though they are DELISH alone and with everything from beer to sparkling wine to orange juice.)