Out of it...literally

This evening I enjoyed a really tender baked quail over vegetables and brown rice. By tender, I mean juicy. The kitchen smelled so good! Chicken, quail similar meats are fun to cook because they can be tossed with spices; its outcome though is a good kind of contrast than you get with a steak. Still, this isn’t about the quail. It is about what happens after dinner.

Sweets…so much for thinking this can only happen on the weekends.
I was searching for an inspiration on what kind of dessert I could bake. To me, baking is like a helpful assistant, "The only thing you need to do is mix it all up, and it'll do the rest." The only complicated part was deciding on the menu. I had been making many cookies and cakes lately, so I was kind of getting bored of the same routines. One glance at some cookbooks and it came to me! My inspiration!

There was one recipe in Entenmann's Dessert Cookbook that I have wanted to try for quite some time... actually, to be specific since Thanksgiving. I love pumpkin spice. It reminds me of all the things I love: sweet holidays, cinnamon, hot chocolate, good friends and family and some bittersweet nights. It is like reminiscing of a good friend. The pumpkin spice was only partial of the recipe. Along with oats, canned pumpkin all rolled into a loaf, this was sure to be a delectable treat. Just as I was about to get started, I double check all the ingredients making sure I am ready.

Crap.

Yep. I had only about 1/4 cup of butter. The recipe called for more than a half a cup. Normally, I can overcome this sort of problem. I add a bit more milk, or heavy cream, and it comes out perfectly. However, as I mentioned I have been looking forward to this moment. The topper was to smell the aroma of pumpkin loaf in the living room and know it is ready to be pulled out. Sometimes moments like that can't be DIY'd.

The funny part was out of all the things I could be out of butter should be at the bottom of the list. I always stock up on baking supplies...because you never know... And now you see why it is so important because I am stuck in this situation.

I assure you though by the end of the week there will be pictures and a review about this loaf. Just because I am out of butter doesn't mean I am going to wait another 6 months to try again.

You're going down loaf!

Breakfast for Two...and, make it sweet!

 

There is one part of the day that I enjoy the most. It’s breakfast. No, it’s not because it is the most important meal of the day. I use that as an excuse for why I wake up smiling.

Breakfast is my “me time.” Allowing me to sit down and enjoy a bit of peace while the birds chirp outside. The only thing that gets that kind of day started is breakfast… and a cup of coffee.

To help you get started, I am giving you a treat, a breakfast treat.

Enjoy. J

Buttered Pecan Scones for Two (or just more for yourself)

Ingredients

½ cup flour

½ tsp baking powder

pinch of salt

3 tbls sugar

2 ½ tbls butter

¼ cup whole pecans halves

¼ cup cream

Directions

Preheat oven to 400 then in a skillet, melt 1 tablespoon of the butter with the pecans. Let them toast slowly over low heat about 5 minutes or until fragrant then remove from heat and let cool. Next, whisk flour, baking powder, salt and sugar together. Add the 2 ½ tablespoons of butter (cold) and ix it together with your hands. When the butter is combined well enough add the cream. Stir the mixture together then add the pecan mixture. Place the dough onto a lightly floured surface and knead it together about five times. If it is still sticky add a bit more flour, but try not to knead the dough too much. I pressed then cut my dough with a butter knife into 3 triangles. You can press it out into whatever shape you like.  Finally place the dough’s onto a baking sheet, bake for 15 minutes or until top is puffy and tan.

Next time try it with different nuts, or if you want to add more, drizzle with some chocolate. Trust me it will be amazing!

All You Need to Marinade.

Look in the fridge, is there pork, chicken or beef? The problem with these meats is sometimes we just don't know what to do with them.Well now you will. A lot of the same ingredients for each of the marinades while having a variety of tastes for all your meats. How easy is that?


Sweet and Sour Chicken:
1/2 cup balsamic vinegar
1 tablespoon dijon mustard
1/3 cup brown sugar
1 teaspoon garlic powder
1 tablespoon worchestershire sauce
2 tablespoons ketchup
salt and pepper to taste


Tender Sweet Pork:
1 tablespoon soy sauce
2 tablespoon olive oil
1 tablespoon worchestershire suace
1 teaspoon lemon juice
2 tablespoon ketchup
2 tablespoon brown sugar


BBQ Steak:
1/4 cup olive oil
1/4 cup balsamic vinegar (depending on your own taste add less or more)
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 tablespoon Dijon mustard

1 teaspoon garlic powder

salt and pepper to taste


As for preparation and cooking, mix all ingredients together and let meats marinade in the sauces for at least 1 hour. Enjoy.

Chocolate Layered Heaven

This dessert is so amazing and should be enjoyed on only special occasions. Why? All I can say is that too much of a good thing can be bad. I made this recipe the other week for my boyfriend's birthday party. We had this for dessert along with the French Onion Soup, Mustard Balsamic Oil dressing salad and Chicken Cacciatore. Yum. Yum. This dinner was put over the top when we all got to dessert. Though the layered bliss took about 2 and a half hours, it was so worth it.

Plus, I LOVED the look on everyones face when I brought it out. Not to mention, Valentine's Day is coming up sowhat better way to impress someone you love...or family. There is plenty to share :)

Ingredients:

1^st Layer

1  box cake mix (devil's food)

2^nd Layer

1 tsp unflavored gelatin

1 tbls cold water

2 tbls boiling water

4 ounces semi-sweet chocolate chips

4 ounces cream cheese

¾ cup heavy cream

 ½ tsp sugar

3^rd Layer

3 egg yolks

¼ cup granulated sugar

3 tbls flour

1 tsp unflavored gelatin

1 ¾ cups heavy cream

1 tsp vanilla extract

4^th Layer

1 ½ cups heavy cream

2 tbls butter

18 ounces semi-sweet chocolate chips

½ cup white chocolate chips

Directions:

1^st Layer (cake):

Bake the cake according to directions on box. You will only need a half of the mix, for an easier way, cook the half in a greased cheesecake pan. Once cooled, press the cake down with your fingers to flatten.

2^nd Layer (mousse):

Melt chocolate and cream cheese together then let cool. Stir slightly the gelatin with cold water for 1 minute then add boiling water stirring again until it’s dissolved. Let gelatin cool while starting to whip the heavy cream and sugar* as cream starts to thicken, add gelatin. Continue to whip until stiff peaks form then add ¼ of the cream to the chocolate mixture and mix thoroughly. Finally, fold mixture into the remaining cream. Spread this chocolate mousse onto the cake and refrigerate.

*tip: place whipping attachments into the freezer along with a aluminum or copper bowl until cold

**you can make the 1^st and 2^nd layer the day before if you want to break up the time spent in the kitchen.

3^rd Layer (custard):

Beat egg yolks until pale then add sugar, flour, and gelatin and beat until mixed. Bring cream and vanilla extract to a boil stir in a small amount of cream to egg mixture. Gradually add the remainder of cream and pour entire mixture through a strainer into the pan (this will remove any clumps from the milk). Continue to cook until custard begins to thicken and cool slightly, and then pour on top of the chocolate mousse layer. Freeze this while getting the fourth layer ready.

4^th Layer (icing):

This makes a lot of icing so helpful tip is to use any excess icing on the other half of the unused cake mix. Bring butter and cream to a boil pour over chocolate and let sit for 5 minutes. Stir until smooth and let cool until it starts to thicken. Remove cake from freezer and remove the cheesecake pan collar. Pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. Melt half a cup of white chocolate chips in the microwave. Be extra careful because chocolate can burn easily. Lastly, swirl melted white chocolate into the icing.

Place back into fridge. Serve cold.

Enjoy...oh, and you are welcome.

Making the Meal Better!

Go ahead and...

-double a recipe either for a bigger party or leftovers
-playing around with the spices because they are like crayons and if you like using garlic powder or fresh thyme that's alright (the trick is to leave the salt and pepper as is and don't use over a 2 tsp unless your sure of the result)


For that extra Umph...

-always keep in mind of presentation more colors are better
-watch the food to make sure it comes out exactly how you want it to like a perfectly cooked salmon (you'd be amazed at how this even helps)
-don't follow the crowd by bumping up the recipe with more salt or butter, instead add spices to pastas or meats, put different kinds of chocolate in the sweets (or apples in cookies), toss the salad with various nuts not just one or even dried fruits in breads
-find recipes that were mediocre and make them spectacular (if you didn't like the thickness of the sauce add a little more liquids
-better ingredients: use a better quality cheese or top of the line meat (there is a reason why they cost more)
-let the meat get to room temperature before you cook it (not only will it taste like it has more flavor but it will be more tender
-add a bit of red wine to chicken cooking in the pan or white wine to soups because any wine is like a bag full of prepared spices nicely bottled at your disposal (and don't worry it take a few minutes for the alcohol to be evaporated when boiled)



Other Reminders
-make small changes and taste as you cook along
-it takes practice but get to know what ingredients you are working with (tastes and textures)
-sometimes it helps to plan the meal ahead
-good quality knives can make the difference of a 5 minute prep work to 15 minute

Reasons Not to Alter a Recipe

There is nothing wrong with trying new recipes. In fact, I think it is a great idea because not only does it eliminate being in a routine but it helps everyone look forward to the next meal. Even if the casserole turns out terrible on Thursday, Friday’s meal will surely be a better one than the night before.

However, I can’t say that I know 365 recipes off the top of my head so it’s not odd to turn to the web for the next inspiration.  First, I look for what I am craving say a chicken pasta or easy appetizers. Then, I sort all the recipes by rating to see which are the most enjoyed/recommended. To make sure I know what I am getting into, I read the first five reviews or so.

Here is one example of a useful review:

“This recipe is great. It’s definitely going into my cookbook stash. I followed the recipe exactly how it said though I had to reread some of it because I got confused. Still, 5 out of 5 stars, yum.”

And here is the problem that I continue to see…

 “Don’t try this recipe! I followed the reviewer below me and changed some things. I didn’t like how much cheese there was so I added only half what was needed. It was lacking some kick so I added more seasonings. Even after the changes though it wasn’t as good as everyone else described. Mine was bland and really salty, ew. My family wondered what happened to my glorious weekend meals. L I’d say 2 out of 5.”

Let’s just make the naughty list (then maybe you can see where the second reviewer went wrong)

Do not change: Lessons for begginers or the unsure.

1.    Leave main ingredients alone like meats (changing the amount can change how much time it needs to be cooked.

2.   Don’t believe in all substitutions because wheat pasta doesn’t work with everything.

3.   Seasonings, you can’t double the salt and expect it to work out. Nor should you think that leaving out salt altogether will bring the natural flavors out in the meat.

4.   Measuring, stirring and cooking…if it says to do any of these even cookingfor 5 minutes do it for 5 not 1. It is easy to ruin the consistency of a sauce when it’s overcooked or not stirred. No one likes clumpy gravy.

5.   Sometimes even getting rid of mushrooms can change the meal. So be aware of what you are changing and what kind of taste you are trying to get to if you do omit something.

6. Basic recipes like pancakes, cookies, cakes and breads. No need to make things harder.

*Note: When it comes down to cooking, if a recipe gets a lot of hype and ratings just leave it as is. However, if you must change the recipe, the number 1 reason (other than for allergies) should be that you have tasted it prior to changing and that by adding or omitting an ingredient would suit your taste better.

Though it doesn’t seem like it there are things that are great to change. Next time, I will go into what can make a recipe 10 out of 10 just by tweaking a few things.

A Trip to Paris

When I was in Paris, France last year I got a chance to see all the sights. There was so much to look at and take in. However, my family and I were rushed into the shade of a local restaurant because of the October heat. It didn't take long to cool down and I got to eat some amazing sandwiches and enjoy a glass of wine.

The best part of the day (besides the sights) was the soup that my boyfriend ordered.

A white bowl, sides browned from being in the oven, was sashayed out by the waiter. As my eyes followed their movement, the tray seemed to taunt my hunger. The bowl was placed next to me and I could hear my boyfriend's stomach growl with excitement while his eyes widen with anticipation. It may have appeared like a war lost but I knew that he would let me steal a bit.

My spoon pulled away, yet the cheese couldn't help but put up a fight. There were strings of cheese dripping off every bite. Sliced and caramelized onions with crunchy, fresh bread would be coated with a well seasoned beef broth sauce.

I was in a soup heaven that I never knew existed.

This is what today's post is about. For those that can't make it Paris soon, I am going to bring it to you.


Eifel Tower Onion Soup

Ingredients:

4 sliced white onions
2 garlic cloves, chopped
2 bay leaves
2 thyme sprigs
1 cup red wine
3 tbls flour
8 cups beef broth
½ cup butter
1 baguette
8 thick slices Gruyere (or Gouda) cheese
Salt
Pepper


Directions:

Start by melting the butter in a pot over medium heat. Stir to keep the butter from burning then add the onions, garlic, bay leaves, thyme and salt/pepper. Cook the onions until soft which is about 30 minutes. Pour in the red wine and simmer until the onions have soaked up the juice and the wine has evaporated. Take out the bay leaves and thyme then add the flour and stir together with the onions. Cook this for 10 minutes then afterward finally add the beef broth simmering for another 10 minutes (also season with salt and pepper to taste).

Preheat the broiler and cut the baguette into slices. Place the slices on a baking sheet then put one of the slices of cheese onto the bread. *Note: I like a lot of cheese so it’s okay to add more than one slice. Cook these guys for 5 minutes or until golden brown with cheese melted. Place them on top of individual soup bowls. *Note: You can always simply put the soup into oven safe bowls and cook the bread with the cheese on the soup. Whatever is your preference.


One last note, don't be afraid to go over the top and sit below some snapshots from Paris.
Enjoy.