Saturday, April 16th, 2011 - Penne with Roasted Asparagus

Recipe: http://www.melskitchencafe.com/2011/04/penne-with-roasted-asparagus-and-balsamic-butter.html

*Serves 4-6

1 pound fresh asparagus spears
1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup balsamic vinegar
1 teaspoon light or dark brown sugar
1 pound penne pasta
4 tablespoons butter, cut into pieces
1/3 cup freshly grated Parmesan cheese, plus more for serving

Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.

While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.

Changes: none

I did not wait long enough for the vinegar to simmer, so I had way to much and it turned the pasta brown.  The taste wasn't bad, but it was a lot.  The vinegar needs the full 10 minutes to get down to the right quantity.

Thursday, April 14th, 2011 - Mushroom Casserole

Recipe: http://www.101cookbooks.com/archives/mushroom-casserole-recipe.html

1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.

Serves about 8.

Changes: no tarragon, used long white rice

I really wanted to like this.  The picture looks so good and when I put it in the oven it looked good, but it turned out dry and flavorless.  Some things to change next time: use different rice, more liquid, more mushrooms.  I will be trying this again because I want to like it.

Wednesday, April 13th, 2011 - Roasted Cauliflower

Recipe: http://gimmesomeoven.com/garlic-roasted-cauliflower/

Ingredients:

• 1 head of cauliflower, cut into small florets
• 1 head of garlic, cloves separated & unpeeled
• 2 Tbsp. extra virgin olive oil, divided
• 1 tsp. kosher salt
• freshly ground black pepper, to taste
• 1/4 cup finely-chopped flat-leaf parsley
• 1/4 cup pine nuts, toasted
• 2 Tbsp. freshly-squeezed lemon juice

Method:

Heat oven to 450 degrees F. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel the skins off.  Cut the largest cloves in half lengthwise.

On a rimmed baking sheet, toss the cauliflower with the garlic, 1 1/2 Tbsp. olive oil, salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes.

Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1/2 Tbsp. olive oil, parsley, pine nuts, and lemon juice. Toss well and serve hot or warm. Serves 6.

Changes: No parsley, pine nuts, or lemon juice.  Skipped garlic part and just tossed dired garlic on.

This was just okay.  The cauliflower just tasted mushy and bland.  I think I'm giving up on cauliflower as a stand-alone side dish.

Friday, April 8th, 2011 - Apple Pie

Filling:

3/4 cup all-purpose flour
3 Braeburn apples
3 Jonagold apples
1 cup white sugar
1 cup brown sugar
1 tsp. cinnamon

1.  Peel and cut apples into thin slices.  Combine the apples with the two sugars.  Once mixed, add the flour and cinnamon until well coated.  Cover and set aside.

Crust:

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 to 8 tbsp. ice water

2.  Make ice water.

3.  In a large bowl, add flour and salt together.  Cut pieces of the shortening and mush by hand until all combined.  The dough should have the consistency  of corn meal.

4.  Add in 1 tablespoon of ice water at a time and mix into the dough with your hand.  Repeat.  Be careful not to over saturate or to over knead the dough.  5 to 6 tablespoons in usually enough.

5.  Divide the dough in half and set aside one half.  Roll out dough on parchment paper (or inside a pie bag)  into a 11-inch circle and place inside the pie pan.  Add the filling.

6.  Roll out second piece of dough and put on top of pie filling.  Seal pie crust with fingers and cute slits into the top.

7. Cover the pie edges with foil to keep them from burning.  Bake the pir for 25 minutes, then remove foil and bake another 25 minutes.

Friday, April 8th, 2011 - Deviled Eggs

Deviled Eggs

1 dozen eggs
2 tsp. Dijon mustard
1/3 cup mayonnaise
salt and pepper
paprika

1. Put eggs in a single layer in a large pot of water and heat water up to boiling.  Let them boil for a few minutes.

2. Take them off the heat, cover and let stand for 12 minutes.

3. Put eggs into a bowl of cold water and put in the fridge for an hour.

4. Peel the eggs.  Slice each egg in half, lengthwise.  Remove yolks and place in a medium mixing bowl.

5. Using a fork, mash up the yolks, and add mustard, mayonnaise, salt, pepper, and paprika.  Spoon the egg yolk mixtures into each egg white half and set on a serving platter.  Sprinkle with a little more paprika.

Friday, April 8th, 2011 - Three-Cheese Mini Macs

Three Cheese Mini Macs

Makes 24 to 30 cups, depending on size of mini-muffin tins

1/2 lb. elbow macaroni

1 1/2 tbsp. unsalted butter

1/4 cup grated Parmigiano-Reggiano cheese

2 tbsp. all-purpose flour

3/4 cup milk

4 oz. = 113 g cheddar cheese, shredded
4 oz. American cheese, chopped (or Gruyere cheese)
1 large egg yolk

¼ tsp. paprika

1.  Preheat oven to 425 degrees (218 C).  In a large saucepan of boiling salted water, cook macaroni about 5 minutes.  Drain.

2.  Brush 2 12-cup, non-stick mini muffin tins with butter.  Sprinkle 1 tablespoon of the Parmigiano; tap out the excess.

3.  In a large saucepan, melt the 1 tbsp. of butter.  Whisk in the flour over moderate heat for 2 minutes.  Whisk in the milk and cook, whisking, until boiling, about 5 minutes.  Add the cheddar cheese and other cheese and whisk until melted.  Off the heat, whisk in the egg yolk and paprika.  Fold in the macaroni.

4.  Spoon slightly rounded tablespoons of the macaroni into prepared muffin cups, packing them gently.  Sprinkle remaining Parmigiano on the top.

5. Bake the mini macs for about 10 minutes, until golden and sizzling.  Let cool for 5 minutes before removing from tins.

Friday, March 25th, 2011 - Chocolate Ganache Frosting

Chocolate Ganache Frosting

2 cup heavy cream = Rahm, non-UHT = 464 grams

16 oz. (454 g) semisweet chocolate, chopped (“Cremant” type, 55% dark, from Lindt or Frey, or Migros Koch-Schokolade)

1. Chill your mixing bowl and whisk for an hour.

2. Bring cream to boil in a saucepan.  Place chocolate in a medium bowl and pour boiling cream over.  Cover with foil or lid and let stand 5 minutes.  Whisk until smooth, then cover with plastic wrap or lid and refrigerate until cool and slightly firm, 45 minute to 1 hour.

3.  Transfer cooled chocolate to stand mixer fitted with the whisk attachment.  Whip mixture at 8 speed until fluffy and mousse-like, about 12 - 15 minutes.



This frosting is very rich.

Friday, March 25th, 2011 - Devil's Food Layered Cake

Recipe: Easy Devil's Food Cake from A Passion for Baking by Marcy Goldman


4 oz. unsweetened chocolate = 12 Tbsp. (3/4 cup) cocoa powder, 4 Tbsp (57 g) unsalted butter (3 tbsp. cocoa powder and 1 tbsp. melted butter for each ounce of unsweetened chocolate)

¼ cup cocoa powder (150 g bottle of cocoa powder was enough to get 1 cup of cocoa powder)

1 ¼ cups boiling water

1 cup SOFTENED unsalted butter (all butter is unsalted, 228 g)

1 cup firmly packed dark brown sugar (no brown sugar, only have light brown from US)

2/3 cup white sugar

3 large eggs  (BRING TO ROOM TEMPERATURE)

1 ½ tsp. vanilla extract

½ cup sour cream = 115 grams

1 ½ cups all-purpose flour (Weissmehl)

1 tsp. baking soda

¼ tsp. salt


1. Grease (even sides) two 9-inch round cakepans with butter, then add some flour and shake around, coating the the pan, dump excess out.  Cut out parchment paper in 9 in. circles and add to the bottom.

2. Place chopped chocolate (or cocoa powder and butter) and cocoa powder in a bowl and pour in boiling water.  Stir, cover, and let cool.

3. Add butter and both sugars to a stand mixer bowl.  Cream using the flat beater at 6 speed, then turn off.  Add eggs, vanilla, then sour cream, and mix (at maybe 2 or 4 speed?), then stop again.

4.  Add in cooled chocolate, mix at a low setting, then add in flour, baking soda, and salt, and mix.

5.  Now preheat your oven to 350 F or 176 C.  Soak the pieces of cloth that go around the cake pans in very cold water.  Spoon your batter into the prepared pans.  Wait until the oven is preheated, then secure the pieces of cloth around the pans and put into the oven.

6.  Bake for 30 to 35 minutes.  Let cool on the counter for an hour, then place in the fridge for at least two hours, but more is good.

Wednesday, April 6th, 2011 - Chicken Cacciatore

Recipe: http://simplyrecipes.com/recipes/chicken_cacciatore_hunter_style_chicken/

INGREDIENTS

• One 3 1/2 pound chicken, cut into pieces
• 2 Tbsp extra virgin olive oil
• 1 cup thinly sliced onions
• 2 garlic cloves, thinly sliced
• Salt and freshly ground pepper
• 1/3 cup white wine
• 2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)

METHOD

1 Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally. Push the onions to the side. Add the garlic and chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.

2 Season chicken with salt and pepper, on both sides. Add wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.

3 Cook the chicken in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew ever starts to dry out, add a couple tablespoons of water.

Serves 4-6.

Changes: I used two chicken quarters, chicken broth, and added at least a tablespoon of tomato paste.

I liked getting to use cheap chicken quarters for a pretty simple recipe.  I used 4 fresh tomatoes and the result was okay.  I would try canned next time.  This also needs to more flavor, so I'll have to think about how to add that, but I would make this again.

Served this with spaghetti.