Monthly Archives: February 2010

And The Winner Is…

Posted by Alaina in Giveaways

…AMY!

She said, “I love flourless chocolate cake – either with raspberry sauce, or I have made a version with ancho chili powder and cinnamon that is very good. Also, Scholars’ Inn used to have an amazing chocolate pate, but sadly they don’t have it on the menu anymore. When I lived in Germany I discovered Ritter Sport dark chocolate bars filled with marzipan, which are still my favorite.”

Congrats on winning the Chocolate Cookbook! Her name was randomly drawn from many entries – I think it was our most with all the extra entries people earned! Thanks for entering! Stay tuned for next month’s giveaway.

Dinner for Two

Posted by Alaina in Entertaining 101, Holidays and tagged with , , , , , , , , ,

Note: My oven decided to not work (of course! :) ). Therefore, your spinach will look much nicer than mine… My sincerest apologies. It’s been quite the week!

My favorite way to celebrate Valentine’s Day is to cook a nice dinner and enjoy it with my husband. It’s quiet and romantic. I choose a nicer menu and we enjoy it after our rowdy boys are in bed. These easy recipes are sure to impress!

FILET MIGNON w/BALSAMIC REDUCTION
(Adapted from Giada DeLaurentiis)
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1/2 c. balsamic vinegar
1 Tb. sugar 
1 Tb. butter
2 (5 to 6-oz.) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
1 oz. goat cheese, gorgonzola, or bleu cheese

Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced, stirring occasionally, about 18 minutes.

Meanwhile, preheat the broiler. Melt the butter in a heavy, oven-proof skillet over medium-high heat. Pat filet dry and sprinkle with salt and pepper. Cook the steaks to desired doneness, about 4 - 4 1/2 minutes per side for medium.  Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

Transfer the steaks to plates. Drizzle the balsamic sauce and serve.

GARLIC ROASTED POTATOES
(adapted from Ina Garten)
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1 pound small fingerling or red potatoes 
 2 Tb. good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 cloves garlic, minced
2 tsp. minced fresh parsley (opt.)

Preheat the oven to 400 degrees F.

Cut the potatoes in quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

CREAMY SPINACH
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1 Tb. butter
1 sm. onion, finely chopped
1 clove garlic, minced
1 (16 oz.) package frozen spinach, thawed and squeezed dry
1 c. heavy cream
Salt & Pepper to taste
Dash of nutmeg
3 Tb. fresh grated parmesan cheese, divided
1/4 c. shredded swiss cheese

Pre-heat oven to 400 degrees.

Melt butter in a skillet. Add onion and garlic and saute until tender. Add the spinach and cook until warm. Stir in cream, salt, pepper, and nutmeg. Cook for 2-3 more minutes or until slightly reduced and creamy. Remove from heat and  stir in swiss cheese and 2 Tb. parmesan. Divide between 3-4 ramekins. Top with remaining parmesan and bake for 15 minutes or until bubbly and cheese is melted.   

CARAMEL MACCHIATO CHEESECAKE
(adapted from allrecipes.com)
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2 c. graham cracker crumbs
1/2 c. butter, melted
2 Tb. white sugar

FILLING:
3 (8 oz.) packages cream cheese, softened
1 c. white sugar
3 eggs
1 (8 oz,) container sour cream
1/4 c. brewed espresso or strong coffee
2 tsp. vanilla extract

GARNISH:
Caramel ice cream topping
Fresh whipped cream
Grated Chocolate or Hard shell Chocolate Sauce

Preheat oven to 350 degrees F. Lightly coat a 9-inch springform pan with nonstick cooking spray.

Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.

Reduce oven temperature to 325 degrees F.

Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.

Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.

To serve, cut the cheesecake into wedges and garnish each slice with whipped cream, caramel sauce drizzle, and chocolate curls OR spread caramel sauce on top of cheesecake and drizzle with hard shell chocolate.

Or if you prefer a simpler dessert, I recommend one of these desserts or perhaps a cappucino and cookie. Enjoy!

Weekend Fare: Gluten-Free Chocolate Heart Cookies

Posted by The Cooks Next Door in Gluten-Free Goodness and tagged with , , ,

This hasn’t been one of the easier weeks for me. I had wonderful plans of a great post with recipes for dinner for two and I made half of it last week, which is pretty unromantic. :) And so, I will give you that post tomorrow - after I finish the other two recipes for it! It will be a great meal perfect for a Valentine’s Dinner at home.

So today, Heather is sharing a gluten-free cookie recipe! These cookies are a perfect Valentine’s treat for those who are gluten-free (and will be very tempting for those who are not!). They are intensely chocolate with a delightful almond flavor and a fudgy sort of texture.

CHOCOLATE HEARTS
(from Christmas Cookies by Lisa Zwirn)
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5 oz. good-quality bittersweet chocolate, chopped (I used Baker’s Unsweetened since it also avoids soy lecithin)
2 c. (about 8 oz.) finely ground blanched almonds or almond meal (I ground unblanched almonds in my vitamix)
3/4 c. sugar, plus more for rolling out the dough
3 Tbsp. kirsch (or, I used 3 Tbsp. brandy plus 1/2 tsp. almond extract)

Place the chocolate in a food processor and process until finely ground. Add the ground almonds and 3/4 cup sugar and pulse a few times to combine. Add the kirsch and 2 Tbsp. of water and pulse until the dough starts to hold together. If it’s too crumbly, add up to one tablespoon more water. When you squeeze the dough it should stick together.

Sprinkle a clean work surface with sugar. Working with half the dough at a time, place it on the sugar and roll it out to about 1/3-inch thickness. Sprinkle the dough with a little sugar if the rolling pin sticks to it. Using a cookie cutter, stamp out hearts. Transfer hearts to a cooling rack. Reroll the scraps with the remaining dough. Let the cookies dry on the rack overnight to firm up.

Store, layered between sheets of wax paper, in an airtight container for up to 2 weeks; or freeze for up to 3 months.

Makes 2-3 dozen.

Simple Supper: Stir Fry

Posted by Heather in Simple Suppers and tagged with , , ,

Stir Fry is an easy and delicious meal that doesn’t need to take much time to prepare. And, if you have a rice cooker, this meal is even more of a cinch. (If you don’t have a rice cooker, you might want to seriously consider getting one. You will have rice cooked to perfection each and every time you plug it in!)

Several years ago I came across an article in Real Simple magazine that gave five different recipes for stir fry sauces. I’ve used it ever since. The result is that I always have a stir fry that tastes good and there is always variety so we never have to eat the same stir fry again and again.


(Photo: Chicken and Broccoli Stir Fry with Curry-Coconut Sauce)

Here is my step-by-step plan for cooking stir fry:

STIR FRY
(Heather)
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1. Put rice in the rice cooker — our family likes brown rice but any kind will do. If you don’t have a rice cooker, start cooking rice on the stove.

2. Cut up vegetables — there are so many combinations to choose from. I always include an onion and often have broccoli and carrots with that. Other ideas are celery, cabbage, bok choy, green pepper, colored peppers, and zucchini or summer squash. Choose the vegetable combination that your family will enjoy.

3. Cut up the meat –  I usually use two boneless, skinless chicken breasts for our family of six. A pound of round steak, or a few boneless pork chops are also nice options. I cut my meat quite thin (1/4-inch or so). I sprinkle salt and freshly ground pepper on my meat.

4. Stir fry the meat. In a large skillet or wok, heat some canola oil (I prefer canola because it is tasteless). Stir fry the meat until done and transfer to a plate, cover with foil and leave until later.

5. Stir fry your vegetables. Add a bit more canola oil to the pan and stir fry the vegetables, adjusting the heat as necessary, or adding more oil, to keep the vegetables from scorching.

6. Make the sauce. While the vegetables are cooking, prepare one of the sauces listed below. (I make about 2-3 recipes of sauce for our family of 6.) Fresh ginger is such an important ingredient in so many Asian recipes. I buy mine, scrub it and then place it in a ziplock bag in the freezer. When I need freshly grated ginger I simple grate it straight from the freezer (skin and all).

7. Combine everything. When your rice is ready, your vegetables cooked, and your sauce finished, add the meat back to the pan along with the vegetables and heat through. Either plate your rice and stir fry and then top with the sauce, or add the sauce to the stir fry and then serve.

HOT AND SOUR SAUCE
(Real Simple Magazine)

3/4 c. chicken broth or water
5 Tbsp. soy sauce
2 Tbsp. sugar
1 1/2 Tbsp. Worcestershire sauce
1 Tbsp. cornstarch
1 Tbsp. olive oil
2 1/2 Tbsp. grated fresh ginger
2 Tbsp. minced garlic
1 tsp. crushed red pepper flakes

In a small bowl, combine broth, soy sauce, sugar, Worcestershire sauce, and cornstarch, stirring until cornstarch dissolves. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add ginger, garlic and red pepper flakes and stir-fry until fragrant, about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

CANTONESE LIGHT SAUCE
(Real Simple Magazine)

1/2 c. chicken broth or water
1 Tbsp. dry white wine (I used rice vinegar)
1 Tbsp. soy sauce
1 tsp. sugar
1 tsp. toasted sesame oil
1/2 tsp. kosher salt
1 tsp. cornstarch
1 Tbsp. olive oil
2 Tbsp. minced green onions (white parts only)
1 1/2 Tbsp. fresh grated ginger

In a small bowl, combine broth, white wine, soy sauce, sugar, sesame oil, salt and cornstarch, stirring until cornstarch dissolves. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add green onions and ginger and stir-fry until fragrant, about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

CURRY-COCONUT SAUCE
(Real Simple Magazine)

1 1/4 c. canned light coconut milk
2 Tbsp. soy sauce
2 tsp. sugar
1/2 tsp. kosher salt
2 Tbsp. olive oil
1 tsp. crushed red pepper flakes
grated zest of 1 lemon
1 1/2 Tbsp. minced garlic
1 1/2 Tbsp. curry powder (I used Thai Red Curry Paste which comes in a jar)
1/2 c. chopped fresh basil (if you have it)

In a small bowl, combine coconut milk, soy sauce, sugar and salt. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, lemon zest, minced garlic and curry powder or paste and stir-fry until fragrant, about 15 seconds. Add the coconut milk mixture and bring to a boil. Cook until the sauce thickens slightly, about 1 1/2 minutes. Add chopped fresh basil. Pour into a bowl.

LEMON-HERB SAUCE
(Real Simple Magazine)

1/4 c. soy sauce
3 Tbsp. fresh lemon juice
1 1/2 Tbsp. minced garlic
1 1/2 Tbsp. sugar
1 1/2 Tbsp. fresh basil, chopped
1 1/2 Tbsp. fresh cilantro, chopped

In a small bowl, combine soy sauce, lemon juice, garlic and sugar. Stir until the sugar dissolves. Add fresh basil and cilantro.

GARLICKY HOISIN SAUCE
(Real Simple Magazine)

1/4 c. Hoisin sauce
1/3 c. water
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. sugar
1 1/2 Tbsp. olive oil
3 Tbsp. minced green onions (white parts only)
2 Tbsp. minced garlic
1 tsp. crushed red pepper flakes

In a small bowl, combine Hoisin sauce, water, soy sauce and sugar. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add green onions, garlic, and red pepper flakes and cook until fragrant, about 15 seconds. Add the Hoisin mixture and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

(Photo: Chicken and Pepper Stir Fry with Cantonese Light Sauce)

Off The Shelf: The Steamy Kitchen Cookbook

Posted by Heather in Off the Shelf and tagged with , , , , ,

The Steamy Kitchen Cookbook by Jaden Hair is a beautiful and inspiring new Asian cookbook.  Subtitled “101 Asian Recipes Simple Enough for Tonight’s Dinner”, the book is a take-off from Hair’s popular blog Steamy Kitchen.

The book is filled with gorgeous photos (taken by Hair herself), and is pleasantly laid out. After the initial section on the “Basics” (such as dipping sauces and stocks) as well as a discussion and description of basic Asian ingredients, the eight chapters which follow include Appetizers & Little Bites, Soups, Salads & Wraps, Seafood, Meat, Chicken, Vegetables, Tofu & Eggs, Rice & Noodles, and Sweets & Libations.

Using Hair’s easy-to-follow instructions and photographs you can make all your favorite Asian dishes at home: Lettuce Cup Appetizers, Crisy Eggrolls, Pork & Mango Potstickers, Crab and Pork Wonton Noodle Soup, Miso Ramen, Thai Beef Salad Wraps, Asian Crab Cakes, Beef Satay, Sweet and Sour Lychee Meatballs, Sweet and Sour Chicken, Asparagus and Crab with a Light Ginger Sauce, Simple Baby Bok Choy and Snow Peas, Coconut Rice, Shrimp Pad Thai, Grilled Pineapple and Bubble Tea.

I chose to try the Vietnamese Summer Rolls and the Simple Ginger and Green Onion Fried Rice. Both recipes turned out well. I did have to obtain the rice paper from an Asian market, but otherwise all the ingredients were easy to come by at my supermarket. The Summer Rolls were light and fresh as well as visually appealing.

VIETNAMESE SUMMER ROLLS
(The Steamy Kitchen Cookbook)
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One 12-oz package rice paper wrappers
1 head soft, leafy green lettuce, leaves separated
1 cucumber, cut into matchsticks
2 carrots, cut into matchsticks
1 bell pepper, cut into matchsticks
1 big handful fresh mint
1 big handful fresh Thai basil or sweet Italian basil leaves
1 portion Cashew Nut Dipping Sauce or Peanut Dipping Sauce or Vietnamese Dip

Lemongrass Pork:
1 lb. pork
1 lemongrass stalk, outer leaves peeled until you reach pale yellow leaves, bottom 3 inches of stalk grated, or 1 tsp. lime zest
2 cloves garlic, finely minced
2 tsp. soy sauce
2 tsp. fish sauce
1 tsp. sugar

To prepare the Lemongrass Pork: Slice the pork as thin as you possibly can. To make it easier to slice, place the pork in the freezer for 15 minutes to firm up.

In a bowl, combine the sliced pork with the rest of the ingredients and marinate for 15 minutes at room temperature or overnight in the refrigerator.

In the meantime, prepared the vegetables and herbs for the rolls.

Heat a wok or frying pan until very hot. Add the marinated pork slices in a single layer. You may have to do this in a couple of batches. Fry for 1 to 2 minutes on each side, depending on how thin you’ve sliced your meat.

Have the cooked Lemongrass Pork, rice paper wrappers, vegetables and herbs read on your work surface to roll, or arrange the ingredients on your dinner table and have everyone roll their own summer rolls.

To Assemble:

Fill a pie tin with warm (not hot!) water. Dip the edge of a rice paper in the water and quickly use both hands to turn the rice paper so that each side can dip in the water for 2 seconds.

Lay the still-stiff rice paper on a clean, dry surface. Fold the rice paper in half. The paper should be pliable and may still be a bit stiff. If the rice paper is floppy, soggy and too slippery, try using cooler water or dipping the paper in the water for a shorter amount of time.

On the bottom half, lay your lettuce first to create a bed for the vegetables and juicy meat. Layer on your vegetables, meat and herbs. Do not overstuff! Each roll should have only 1 to 2 pieces of meat. If you are too greedy and put too much filling in the roll, they will be difficult to roll up!

Starting from the bottom, roll up. Tuck the ingredients in as you get that first turn to create a tighter roll. Don’t suffocate the poor ingredients, but do make it nice and snug.

Continue rolling and you can make a slight tug back on the roll to make tighter. If your work surface is dry, tugging will be easy. Wipe your work surface dry before rolling your next roll.

Serves 6.

CASHEW NUT DIPPING SAUCE
(The Steamy Kitchen Cookbook)
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1 Tbsp. cooking oil
3 cloves garlic, finely minced
2 Tbsp. hoisin sauce
1 Tbsp. sugar
1 Tbsp. chilli garlic sauce
3 Tbsp. cashew nut butter
2/3 cup water, divided

In a small saucepan over medium-low heat, add the oil and, when just starting to get hot, add the garlic and cook until lightly browned, about 30 seconds. Add the hoisin sauce, sugar, chilli garlic sauce, cashew nut butter and half of the water, stir well and simmer for 30 seconds. Whisk in the rest of the water if you want a thinner consistency. Keeps in the refrigerator for up to 1 week. If sauce is too thick after storing, whisk in a bit of water to thin it out.

Makes 1 cup.

Cashew or Peanut Dipping Sauce is good on many things, including Lettuce Wraps:

PEANUT DIPPING SAUCE
(The Steamy Kitchen Cookbook)
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2 tsp. cooking oil
2 cloves garlic, crushed
1 tsp. freshly grated ginger
3 Tbsp. sweet chilli sauce
2 Tbsp. hoisin sauce
2/3 c. water
3 Tbsp. peanut butter

Heat the oil in a small saucepan over medium-low heat. When the oil is just starting to get hot, add the garlic and ginger and fry for 30 seconds until fragrant. Add the sweet chilli sauce, hoisin sauce, water and peanut butter and stir until smooth. Simmer until thickened. Let cool. Keeps in the refrigerator for up to 1 week. If the sauce is too thick after storing, whisk in a bit of water to thin it out.

Makes 1 cup.

SIMPLE GINGER AND GREEN ONION FRIED RICE
(The Steamy Kitchen Cookbook)
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4 cups leftover, previously chilled cooked rice
2 Tbsp. cooking oil
1/2 c. minced green onions
1 Tbsp. grated fresh ginger
1 tsp. Chinese rice wine (or dry sherry)
1 Tbsp. soy sauce
freshly ground pepper to taste

Gently separate the rice grains with a fork, taking care not to smush the delicate grains.

Set a work or large saute pan over medium-high heat and add the oil. When the oil is just starting to get hot, add the green onions and ginger. Let cook until fragrant, about 30 seconds.

Turn the heat to high and immediately add the rice. Stir well to incorporate the green onion mixture throughout the rice. Spread the rice all around the wok surface area and let the rice heat up, untouched, until you hear the bottoms of the grains sizzle. Use the spatula to toss the rice, again spreading the rice out over the surface of the wok and let cook for 1 minute.

Add the wine, soy sauce and pepper and toss well. Repeat the tossing, spreading, and 1-minute frying until each and every grain of rice is heated through.

Serves 4-6.

International Cuisine: Chinese Main Dishes

Posted by Alaina in International Cuisine and tagged with , , , , , , , , ,

We love to order take-out every once in awhile. These recipes made me realize that I should make Chinese at home more often!

SZECHWAN SHRIMP
(adapted from allrecipes.com)
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4 Tb. water
2 Tb. ketchup
1 Tb. soy sauce
2 tsp. cornstarch
1 tsp. honey
1/2 tsp. crushed red pepper
1/4 tsp. ground ginger
1 Tb. peanut or vegetable oil
1/4 c. sliced green onions
4 cloves garlic, minced
12 ounces peeled, deviened shrimp with tails

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.

Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened and shrimp is fully cooked – about 5-7 minutes.

ASIAN BEEF with PEA PODS
(adapted from allrecipes.com)
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3 Tb. soy sauce
2 Tb. rice wine vinegar
1 Tb. brown sugar
1/2 tsp. cornstarch
1 Tb. peanut oil
2 tsp. fresh ginger root, minced
2 cloves garlic, minced
1 lb. beef round steak, cut into thin strips
8 oz. pea pods

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.

Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 min. or until evenly browned. Add the snow peas and stir-fry for an additional 3 min. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick. Serve immediately.

SWEET & SOUR CHICKEN
(adapted from allrecipes.com)
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1 (16 oz.) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces
1/4 c. cornstarch
1 3/4 c. water
3/4 c. white sugar
1/2 c. distilled white vinegar
2 drops orange food color
4 skinless, boneless chicken breast halves – cut into 1 inch cubes
2 1/4 c. self-rising flour
2 Tb. vegetable oil
2 Tb. cornstarch
1/2 tsp. salt
1/4 tsp. ground black pepper
1 egg
2 c. water
1 quart vegetable or canola oil for frying

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 – 2 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

Heat oil in skillet, fryer or wok to 360 degrees F. Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.

When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top. Serve with steamed rice if desired.

Market Fresh: Chinese Vegetables

Posted by Alaina in International Cuisine and tagged with , , , , , , ,

We decided that we would do several posts in preparation for the Chinese New Year! So this week will be an international focus on Chinese food with Friday switching to Valentine’s Day for two. We hope you enjoy!

Today, I’m going to share a few recipes for vegetarian and vegetable-focused Chinese dishes. We invited guests over to enjoy our Chinese feast and this Vegetable Lo-Mein was a huge hit!

VEGETABLE LO-MEIN
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6 garlic cloves, minced
2 Tb. fresh ginger, minced
1/2 c. vegetable or canola oil 
1 Tb. sesame seeds 
1/2 c. smooth peanut butter
1/2 c. soy sauce
1/4 c. chicken or vegetable stock 
1/4 c. rice wine vinegar
1/4 c. honey
1/2 tsp. hot chili oil
2 Tb. dark sesame oil
1/2 tsp. freshly ground black pepper
1/8 tsp. ground cayenne pepper
1 pound linguini
1 c. bean sprouts
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Combine the garlic, ginger, oil, sesame seeds, peanut butter, soy sauce, stock, vinegar, chili oil, sesame oil, black pepper, and cayenne pepper in a bowl. Stir well to fully combine.

Cook the linguine as directed until al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the sprouts, red and yellow bell peppers, and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

CHINESE BROCCOLI
(adapted from allrecipes.com)
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2 bunches broccoli, cut into florets
2 Tb. white sugar
1 Tb. cornstarch
2 Tb. soy sauce
1 Tb. rice vinegar
1 Tb. sesame oil
3 Tb. hoisin sauce
1 tsp. fresh ginger root, minced
2 cloves garlic, minced
Sesame seeds (opt.)

Bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until just tender, about 3 minutes. Drain and set aside.

Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 4 to 6 minutes. Toss the broccoli in the sauce, pour into serving dish, sprinkle with sesame seeds if desired, and serve.

EGG ROLLS
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1/2 lb. pork sausage
1/4 head of cabbage, shredded
1/4 head of napa cabbage, shredded
1/2 c. carrot, shredded
1/2 c. bean sprouts
2 cloves garlic, minced
2 Tb. Hoisen Sauce
2 Tb. Smooth Peanut butter
1 package Egg Roll wrappers

Brown sausage. Add vegetables and garlic and saute until slightly cooked but still crunchy. Add sauce and peanut butter. Divide mixture into egg roll wrappers – about 2 Tb./wrapper.

To Roll: Place filling lengthwise towards end closest to you. Fold sides in and slowly roll. Seal edge with water.

Fry in a deep fryer until golden brown or bake in oven at 400 for about 15 minutes or until golden. Serve with Sweet & Sour and enjoy!

The Best Chocolate in Town

Posted by Heather in Restaurant Reviews and tagged with , , ,

A few weeks ago my sister took me to a local chocolate shop. I had no idea how fun the afternoon was going to be. Stepping in the door of The Best Chocolate in Town (880 Massachusetts Avenue; Indpls.) we were greeted with row after row of handmade chocolate truffles in all sorts of exotic, as well as expected, flavors.

In the room next door to the entrance we glimpsed the workings of the shop from behind glass. Chocolate slowly swirled in a large vat. Trays of newly made truffles sat on the counters and towards the back an employee stirred a concoction on a stove top.

 

The owner, Elizabeth Garber, warmly greeted us and happily answered our questions. The shop has been around for 12 years and they make all of their own chocolates in-house, except for ice-cream and the extensive line of sugar-free chocolates they carry(which require a whole different process from regular chocolates).

Once we’d looked at everything it was time to choose our truffles. Narrowing the decision down from 38 choices to only 6 truffles was very difficult. Some of the options included: Blackberry, Champagne, Cranberry Orange Cinnamon, French Vanilla, Guinness, Honey Lavender, Lemon Chiffon, Raspberry, Rosemary, Strawberry Cheesecake, and Sour Cherry. Looking back, we’re not sure how it happened but we ended up with six very exotic truffles: The Gorg (Gorgonzola cheese), Cinnamon Basil, Wasabi Ginger, Espresso Cardamom, Fiery Cayenne, and Asian Spice (Five Spice).

Our truffles were boxed up in an adorable box, complete with ribbon, and put in a bag tied with the shop’s card and ribbon. We left trying to decide how many truffles we should try now and how many we should save.

An hour later, coffee cups in hand and an additional taster added, we opened the box of truffles. First was The Gorg — a creamy, slightly salty taste with a hint of Gorgonzola at the back of the mouth. We all agreed it was good. Ginger Wasabi next — wow! I loved the hot tang in the midst of the chocolate, and the candied ginger on top. The other girls weren’t so sure, but I insisted it was probably going to be my favorite.

Everyone gave the Espresso Cardamon a thumbs up. Good chocolate flavor with just enough cardamom shining through. Excellent with chai, we decided. And then came Cinnamon Basil. Hmmm….. “It’s like Bath & Body works landed on my tongue,” said one taster. Much discussion ensued. None of us liked it — but none of us like white chocolate and that is what the truffle is dipped in. But the truffle later redeemed itself when Alaina tasted it and declared it one of her favorites.

With only two truffles left untouched it was unanimously decided that we had to go ahead and try all six truffles. What was the point in waiting until later? Fiery Cayenne was appealing because of the bite at the end and made it the favorite of one taster. Asian Spice was very creamy and not over powering. We all agreed that it too would be a perfect accompaniment to chai tea.

By the time the afternoon ended we were satiated with coffee, chocolate, laughter and good company. I had no idea how fun it could be to consume a box of chocolates with friends! It was definitely one of the best ways to spend $12 and I highly recommend it!

So, if any of you are in the Indianapolis area, you must check out The Best Chocolate in Town (especially if you are looking for a terrific Valentine’s gift). And, if you aren’t in the area, you can still look at their beautiful website and order online!

Weekend Fare: Chocolate

Posted by Alaina in Baker's Delight, Weekend Fare and tagged with , , , , , , , ,

We are concluding this week of recipes on chocolate with a day devoted entirely to some easy chocolate recipes that are perfect for entertaining, for ending a special meal, or just because. The lava cakes and creme brulee would make excellent Valentine’s Day Desserts!

These double chocolate cookies are sure to please any chocolate lover. The beautiful texture and chocolatey goodness make it perfect for dipping in a glass of milk! When I want to make large cookies, I use my ice cream scoop and bake them for 12-13 minutes. Mmmm…

DOUBLE CHOCOLATE COOKIES
Print This Recipe1 c. butter
1 c. brown sugar
3/4 c. white sugar
3 eggs
2 tsp. vanilla extract
2 1/2 c. flour
1/2 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1 package (11-12 oz.) milk or semi-sweet chocolate chips

Preheat oven to 375 degrees.

In medium bowl cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat on medium speed until smooth. Add the flour, cocoa, baking soda, and salt and blend until combined. Stir in the chocolate chips.

Drop by rounded tablespoons onto an ungreased cookie sheet or stone. Bake for 8-10 minutes.

The oozy, delicious center of molten lava cakes makes this a popular dessert. I love it paired with raspberries – a perfect combination! Honestly, these cakes are incredibly easy but yet, so impressive. Bake them right before serving. Fresh whipped cream, vanilla bean ice cream, and/or fresh or frozen fruit make excellent garnishes.

MOLTEN LAVA CAKE
(adapted from allrecipes.com)
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1 c. butter
8 oz. semi-sweet or dark chocolate (a nice quality of chocolate will give a better cake!), chopped
5 eggs
1/2 c. sugar
pinch of salt
4 tsp. flour
fresh or frozen raspberries, opt.

Preheat oven to 450 degrees. Grease 8 ramekins and set aside.

Melt butter and chocolate in a double boiler or in the microwave. Beat eggs, sugar, and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixtures into chocolate until smooth.  Beat in flour until just combined. (Batter can be made a day ahead and refrigerated – bring to room temperature before baking).

Adjust oven rack to middle position. Divide batter between ramekins. Bake until batter puffs but center is not set, 9-12 minutes. Carefully loosen the sides of the cake and invert on a dessert plate. Serve with fresh or thawed raspberries if desired.

Although white chocolate isn’t really chocolate, I wanted to make sure and include a recipe for something with white chocolate! This gluten free creme brulee is WONDERFUL! Seriously, go make it. It doesn’t have a strong white chocolate flavor – just a hint and even my tasters who normally don’t care for white chocolate loved this dessert! 

I desperately wished for a torch to make this dessert look prettier – the sugar just did not caramelize as well under the broiler. It did have that lovely crisp texture though which is so wonderful with the creamy custard. 

 WHITE CHOCOLATE CREME BRULEE
(adapted from allrecipes.com)
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4 egg yolks
1/3 c. sugar
2 c. heavy cream
4 oz. quality white chocolate (I used Ghiradelli), chopped
1 tsp. vanilla extract
4 tsp. sugar.

Preheat the oven to 300 degrees.

In a medium bowl, whisk egg toiks with 1/3 c. sugar until smooth. In a medium saucepan, bring the cream to a simmer over medium-high heat. Remove from heat and add the white chocolate. Whisk until chocolate is melted. Temper the eggs by adding 2 Tb. of the white chocolate mixture  to the eggs. Whisk. Add the rest of the white chocolate and whisk to combine. Add vanilla.

Divide between 4 -6 ramekins. Place the ramekins in a 9×13 pan filled with 1 1/2 inches hot water. Bake for 45-55 minutes of until set. Allow to cool, then refrigerate the custards until chilled. Before serving, sprinkle the tops of each ramekin with 1 tsp. of suagr and place under the broiler or use a torch to carmalize the sugar. Refrigerate any leftovers.

Finally, I wanted to give you a quick and easy hot chocolate recipe. It’s not the very rich, homemade hot chocolate I often think of but it was light and delicious with a hint of cinnamon. It was made with ingredients that I almost always have on hand. You could top it with whipped cream or shaved chocolate.

HOT CHOCOLATE
(adapted from Ellie Krieger)
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1 c. milk
1/8 tsp. cinnamon
2 tsp. unsweetened cocoa
2 tsp. sugar
2 tsp. water
1/4 tsp. vanilla extract

Heat the milk and the cinnamon until just simmering. In a mug, combine the cocoa powder, sugar, and water and stir. Pour the milk into the mug and stir to mix well. Add the vanilla and stir. Makes 1 serving.

Chocolate Giveaway!

Posted by Alaina in Giveaways and tagged with , , , , , ,

We couldn’t have a week devoted to chocolate without a giveaway! So today, we offer a chocolate cookbook. The title is Celebrate with Chocolate, by: Marcel Desaulniers (also the author of Death by Chocolate Cake). 

It has delightful and impressive desserts and quite a lot of information about chocolate – working with it, different types etc. There are photos of some of the recipes in the center. Just the very name of some of the chocolate creations will make you want to step into your kitchen and whip up a little something – Hot Chocolate Snow Day Cakes, Pretty in Pink Cake, Chocolate Peanut Butter & Jelly Cookies, or maybe Chocolate Grasshopper Ice Cream Sandwich. The collection of recipes includes cakes, cookies, frozen delights, and truffles.

I decided to try Cocoa Berry Yogurt Mousse – it was a delicious, not-too-sweet, creamy, very easy, gluten-free dessert.  We enjoyed it and concluded that it was fancy enough to be the ending to a nice dinner but simple enough to be a last minute treat for unexpected guests.

COCOA BERRY YOGURT MOUSSE
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12 large fresh or frozen strawberries
1/4 c. granulated sugar (opt.)

Cut the berries and add sugar if using fresh to increase juiciness. If using frozen berries just thaw and use including the juices (this was what I used!).  Divide between four glasses, cups, or dessert dishes.

1/2 c. powdered sugar
1/2 c. unsweetened cocoa powder
1 c. heavy cream
1 c. plain lowfat yogurt

In a sifter combine the sugar and cocoa powder. Sift onto a large piece of parchment paper or wax paper and set aside.

Place the heavy cream in the bowl of an electric mixer fitted with a balloon whip. Operate the mixer on low speed while gradually adding the dry ingredients; mix until incorporated, about 1 minute. Use a rubber spatula to scrape down the sides of the bowl. Now whisk on medium for 5 seconds. Remove the bowl from the mixer. Add the yogurt; fold the ingredients together with a spatula until thoroughly combined. Immediately spoon the yogurt mousse onto the strawberries in each glass. Serve immediately of cover the top of each with plastic wrap and refrigerate for up to 24 hours before serving.

I garnished each dish with shaved dark chocolate and a strawberry. Delicious!

To enter this giveaway:
1) Leave a comment telling us your favorite chocolate dessert or kind of chocolate or your best chocolate memory.
2) Make sure we have a way to contact you!
3) You may gain an extra entry for each of the following (please tell us what you have done in your comment!) – subscribe to our feed, facebook about this giveaway, join our facebook group, or follow us on twitter. If you already do any of those, just let us know in your comment and you will get the extra entries!
4) This drawing will stay open through Tuesday, February 9.