Spork or Foon?

TWD: Coconut Butter Thins

Jayne of the Barefoot Kitchen Witch (click for recipe) chose Coconut Butter Thins for this week's TWD.  These “lacy” cookies presented quite the challenge for me.   Knowing my problems with shortbread cookies, I saved half a batch should the first half go horribly wrong. I cut out the dough and then froze the cookies for an hour before putting them into the oven. Once in the warm chamber of the oven, delicious smells of coconut and lime and butter wafted throughout the apartment.  I anxiously waited for the annoying beepbeebeebeep sound of my kitchen timer that would warn me “Hey, if you wait 30 more seconds, your dish will be ruined. Run to me!” and at that moment, I would open the oven door and be greeted by golden brown, square shaped shortbread cookies with flecks of green lime zest and golden toasted coconut.

Lets rewind to the annoying beepbeebeebeep alarm, shall we?

As I heard the alarm, I bolted to the kitchen, pushing my boyfriend out of the way in a frantic attempt to retrieve my shortbread cookies.  I opened the door, but was not greeted by golden brown, square shaped shortbread cookies with flecks of green lime zest and golden toasted coconut. Instead, I found flat, oddly circular shaped cookies, some with caramel colored edges and golden middles, but most just a dark caramel color.

I sighed and tested a cookie.  It was thin and lacy and quite tasty, as Dorie said they would be, but for some reason, it felt like there should be more to these cookies.  Where was the coconut flavor? The kick from the lime?  I tried a bite from another cookie.  Same light texture, but still not the flavor I was looking for.  I bit into another. And another.  Soon, the plate was filled with half-bitten cookies and I still had not tasted the flavors that I was so excited for.  And on top of that, I was made that I ate the halves of seven cookies and that I now had to spend extra time at the gym for too much "tasting".

I froze more cut-outs and tried again the next time, sure that a night in the freezer would solve the spreading problem. Oh, how I was wrong.  This time, I had more cookies that were golden, but they went from perfect square shapes to oblong circles that somehow reached for their neighbors on the baking sheet and attached at the edges. The flavor was a bit stronger, and the cookies were softer, so I knew I was on the right track.

It was then that I decided to take these cookies and bake them in a mini tart shell.  If they were not going to shape the way I had hoped they would, I would force them to be.  After about 20 minutes, I opened the oven and saw the most perfect, golden brown, thick shortbread shells. I let them cool and then filled them with the fantabulous (yes, I made that up) no-cook banana ice cream and topped them with lime zest and toasted coconut.  I took a bite and the flavors just exploded in my mouth.  I was immediately transported to the islands, as the flavors introduced themselves one by one.  The tart-sweet flavor of the lime zest and the deep coconut flavor and crunch gave way to the smooth, rich flavor of banana and was finished with a thick, buttery and slightly chewy shortbread cookie.  It was exactly what I had hoped for.

Victory at last.

Check TWD for more shortbread cookies! 

No Cook Ice Cream!!!!

Huzzah!

This was the find of the century for me. As you may know, ice cream and frozen yogurt are my weaknesses in life.  If slow metabolism wasn’t my mortal enemy, I would eat frozen yogurt every minute of my waking life. 

The only reason I am not constantly making ice cream or frozen yogurt at home is twofold. First, my willpower will not let me. But secondly, I sometimes dread standing over the stove while constantly stirring egg yolks, praying that they don’t scramble before the custard reaches the point where it can coat the back of a spoon, then chilling the custard for several hours before I can process the mixture in my ice cream maker.

Sometimes, I think it is for the best.

Well, the best (or the worst) thing may have just happened.

I found a recipe that requires NO COOKING AT ALL.

Heavy cream, half and half, vanilla, and sweetened condensed milk are all you need to make an unbelievably tasty and creamy ice cream with no work required at all.  It took me all of 3 minutes to make the mixture.   Since my condensed milk was already cold, I poured the mixture into my ice cream maker and let the machine do all of the work.

I coulnd’t stop tasting this ice cream as it churned. I must have had two servings before it was even fully frozen. The vanilla ice cream was so good, I almost didn’t want to add the banana.  But I did, and it was worth it, because it was AMAZING.  Rich. Unbelievably creamy. I was shocked.  This tastes exactly like ice cream that would have taken me a half an hour to make beforehand.  The best part is, it is unbelievably versatile. This mixture could act as a base for any kind of ice cream.  Rum raisin.  Cookies and cream.  Mint chip.

A world of possibilities lay at my fingertips now.  And more time at the gym.

No-cook Banana Ice Cream Recipe:  Adapted from PinkBites.com

makes 1 quart

You will need:

2 cups of half and half

1 can of sweetened condensed milk

1 cup of heavy cream

1 1/2 teaspoons vanilla extract

2 very ripe bananas

2 teaspoons of fresh lemon juice

 

Mix together the first four ingredients until combined, making sure the condensed milk is well blended with the other liquids. Chill until cold.

Pour mixture into an ice cream maker and freeze accordingly.

Mash the bananas with the lemon juice and add to the ice cream maker 2 minutes before it's finished. Transfer ice cream to a freezer safe container, cover and freeze for at least 3 hours.

 

 

 

Cupcake Camp NYC

Hey New Yorkers!

Do you to eat? Do you like cupcakes? Do you like free things?

Like free cupcakes?

Come to Cupcake Camp on April 10th from 7:30 to 9:30 pm at Happy Ending Lounge - 302 Broome Street, New York, NY 10002 .

San Francisco has already had one of these events and it was a huge success. Here is how it worked (at least in SF): Every 10 minutes, a new batch of cupcakes were sent out. There were over 2000 cupcakes! You can read more about it here.

I’ll be there with my Red Velvet, Irish Car Bomb, and a S’mores and Teddy Graham cupcake I am working on.

If you don’t live in NY, start one in your city! Click here to learn how to start your own. And here is the wiki - there is a cupcake camp coming up in Ottawa and Sydney, Australia and many other cities are listed (hey S is for Sara and Better than Cupcakes, they are starting one in Boston and need help!).

I’d like to do one in DC over the summer before I move back to NY, too!

If you are in NY and you want to go, bake, or volunteer, email [email protected]!

The Fluffiest Pancakes EVER

For the latest installment of "Bad Picture Friday", I present to you these deliciously wonderful pancakes. While scrambling to get my family seated for brunch before the eggs started forming ice crystals, I rushed a photo of the pancakes, sans syrup.  These pancakes are so wonderful that you could eat them with absolutely nothing on it and you would still be pleased. They are amazing light and fluffy, yet they have a thick, delicious interior.  They almost have the consistency of a springy chiffon cake.  The use of the baking soda, seltzer, and yogurt no doubt take plain old pancakes to a (much) higher level.

So, Aunt Jemima, you can take your big, bright smile and tasty syrup and keep walking.  Eggs, mystery mix and water don't stand a chance against these pancakes. 

But on the other hand, leave the syrup.

Pancakes - Adapted from Saveur

2 cups flour
1 1⁄4 tsp. sugar
1⁄2 tsp. fine salt
1 cup yogurt
2 tsp. baking soda
1⁄2 cup seltzer water or club soda
2 eggs, lightly beaten
6 tbsp. unsalted butter, plus more to taste
Maple syrup

1. Place a sieve over a large bowl and sift together the flour, sugar, and salt. In a large bowl, stir together the yogurt and baking soda; let sit for 10 minutes. Add the yogurt mixture, seltzer, and eggs to the flour mixture and whisk until just combined. Let batter rest for 10 minutes.

2. Heat 1 tbsp. butter in a 12" nonstick skillet over medium heat. Working in 6 batches, spoon 2 portions of batter (about 1⁄4 cup each) into skillet, gently spreading out each portion of batter with the bottom of a spoon or a measuring cup to make disks about 4 1⁄2" in diameter. Cook pancakes until bubbles begin to form around edges, about 2 minutes. Top each pancake with 1⁄4 cup blueberries, press down on them gently with a spoon, flip each pancake with a spatula, and cook until golden brown, about 2 minutes more. (Alternatively, for "silver dollar" pancakes, spoon 1 heaping tbsp. batter into the skillet for each pancake and top with 1 tbsp. blueberries.) Transfer pancakes to a paper towel–lined baking sheet and cover with a towel to keep warm. Wipe out skillet and repeat process with remaining butter, batter, and blueberries to make 12 pancakes in all. Dust with confectioners' sugar and serve with butter and maple syrup.

Sauteed Shrimp with Leeks and Bacon with a Cauliflower Puree

First of all, I just want to say I love sunlight. It makes pictures pretty, even with bad cameras.

Secondly (second of all?), I just want to say I love this dish. It is easy. It is very tasty. Cauliflower puree is a healthy alternative to mashed potatoes and tastes just as good. Shrimp are delicious. Leeks are lovely. 

Thirdly (finally? lastly?), I just want to say I like bacon.

Sauteed Shrimp with Leeks and Bacon with Cauliflower Puree
Serves 2

12 large shrimp, deveined
1 large leek, white parts only, sliced into rounds
4 pieces bacon
1 head cauliflower, florets removed 
1 tsp onion powder
1 tsp garlic powder
1/4 cup skim milk
1/4 tsp paprika
2 tsp kosher salt
1/2 tsp ground white pepper

Fill a small bowl with ice water.  Drop the sliced leek rounds into the bowl and rustle them with your hands. This helps to remove any dirt that is in the leeks.  Drain and pat leeks dry. Set aside. 

Fill a large saucepan with water and bring to a boil.  Add cauliflower florets and cover and boil until tender when pierced with a fork, about 15 minutes. 

Meanwhile, saute bacon in a medium saute pan over medium high heat until crisp, about 3 minutes on each side. Remove and drain on paper towels.  Reserve rendered bacon oil.  Lower the heat to medium and add leeks. Saute until leeks are tender and golden, about 2-3 minutes.  Drain on a paper towel. 

Still saving the cooking oil, add shrimp to the pan and saute until cooked through, about 7 minutes.

When the cauliflower is ready, drain the water and puree the softened cauliflower in a food processor or blender with skim milk until smooth.  The consistency should be similar to that of creamy mashed potatoes. If necessary, add more milk to reach desired consistency.  Add paprika, onion powder, garlic powder, salt and pepper and pulse a few times to incorporate.  Adjust seasonings to your taste. 

To plate: Spoon cauliflower puree onto a plate and top with shrimp and then leeks. Crumble the bacon over the dish and serve immediately.

Grilled Sirloin with Spring Salad and Two Sauces

Note: I apologize for the format of this post. Typepad editor sometimes drives me nuts. I am trying to work it out.

Spring has sprung... in my kitchen. 

This dish comes to you courtesy of my boyfriend, aka, the second best cook in this household, behind me and ahead of our dog Remy, whose idea of a gourmet meal is a spoonful of peanut butter with crushed up dog biscuits.  He is a big fan of Dale Levitski from Top Chef 3, calling him the most underrated contestant in the history of Top Chef. 

*Crickets*

I have no argument for or against this, but I do know that this salad is mighty tasty, and a perfect way to welcome spring.  The flavors are dynamic and light, and the anchovies (seriously, if you are afraid of anchovies, snap out of it! You don't know what you are missing!  Do you like salt? Do you like fish? Then you'll like anchovies!) add an extremely interesting layer to this springtime dish.

I don't know about Dale, but I do wish Carla had won this season. She teaches a cooking class next to my office in Washington, DC and whenever I see her, I have the urge to shout out "Hootie Hoo!"

But that would make me slightly crazy.

Grilled Sirloin with Spring Salad and Two Sauces adapted from Bravo TV Top Chef

For the Steaks:

16 oz sirloin steaks, 1" thick 

2 sprigs rosemary

3 stems thyme

6 sage leaves

For the Salad:

1 bunch asparagus

Yellow squash

Scallions

Extra Virgin Olive Oil

Kosher Salt and Freshly Ground Black Pepper

Salad Dressing:

1/2 Shallot, minced

4 cremini mushrooms, sliced

1 1/2 tsp balsamic vinegar

3 tsp red wine vinegar

2 cloves of garlic

2 stems thyme

1/3 cup extra virgin olive oil

Salsa Verde:

1/3 cup flat leaf parsley, finely chopped

2 cloves garlic, crushed

5 anchovy fillets, crushed

1/3 cup extra Virgin Olive Oil

1 tsp Sirracha chili sauce (optional)

1/2 shallot, minced

1 tablespoon freshly squeezed lemon juice

For the salad:

Heat medium saute pan over medium high heat and grill asparagus for 5 minutes, or until slightly 
tender (asparagus should still have a "bite" to it. Do not let it get too soft).  Let cool and cut into rounds. 
Chop white parts of scallion and grill until lightly browned, approximately 1 minute. Slice summer squash 
and marinate with a light drizzle of extra virgin olive oil and salt and pepper. Julienne the summer 
squash and mix all ingredients together. Toss with pecorino and season. Let cool slightly.

For the Steak:

Marinate steaks with salt, pepper, herbs, and extra virgin olive oil. Grill beef with herbs for 3 minutes on 
each side for medium rare. Slice thin and let rest for 10 minutes. 

For the Salsa Verde:

Mix all ingredients together. Adjust with salt and pepper. 

To Serve:

Pile the asparagus and squash salad in the center of the plate.  Top with sliced steak.  Drizzle with salsa verde. Serve immediately.

TWD: Blueberry Crumb Cake

I offered to make brunch for my family when I was visiting this past weekend.  I invited over my Aunt and Uncle , my cousin and her husband (and their baby, Christian, who is the cutest little boy ever!) and of course, my parents, my brother, and my boyfriend Jack. I wanted to make the most unique brunch ever! Poached eggs on top of Italian Sausage and Manchengo Cheese on Ciabatta, Carrot Cake Pancakes, Buttermilk Drop Biscuits, and Dorie Greenspan's Blueberry Crumb Cake, chosen by Sihan of Befuddlement (click for recipe). 

Unfortunately, my family likes simple foods.  "Meat and Potatoes" (pronounced Puhtaytahs) as my father likes to call it. I say this because if I try to cook anything "weird" (meaning anything with more than 3 ingredients and those ingredients are anything but a combinatio steak, tomato sauce, rice, chicken, or hamburgers) my father makes a face and chews his food like a five year old (you know, when the chewed food is slightly sticking out between the lips because the person eating it just "can't get it down").

So whenever I try to cook for my family, I overcompensate. They say that quantity does not outdo quality.  Well, since my family likes simple foods, I always try to make everything, because what fun is it otherwise? 

I know, I know. Well if you are making eggs, they should be the best damn eggs you've ever had.

This is true. But I'll just try to make the best eggs, the best pancakes, the best chicken potato hash, the best sausage, the best bacon and the best blueberry crumbcake you ever did see!  And then I'll buy some bagels from the best bagel store on Long Island! 

I always - ALWAYS - bite off more than I can chew.

"Hey, it's simple, I'm just making eggs and pancakes" turns into me yelling at my boyfriend for not measuring flour correctly (he scoops directly from the bag!!!), bowls filled with flours, sugar, eggs, butter, and whatever else is needed for my mise en place scattered throughout the house (there is no kitchen big enough for me), me cursing the lack of cooking equipment at my parents house (what do you MEAN you don't have a mandolin? How do you expect me to cook without a spice grinder? These knives don't cut ANYTHING!), me scrambling like a madwoman while people are arriving, and by the time the food all reaches the table, it is somehow cold. 

I must say, the breakfast did turn out well, despite the eggs being ice cold (people need to sit down faster!) and slightly coagulated (why, oh why, do people own electric stoves?).  But what was the one shining star of this breakfast?

Well, the pancakes. I'll post the recipe later this week. They are phenomenal.

But what was the second most popular part of the breakfast?

That is right! The blueberry crumb cake! This cooked up beautifully. The cake itself was extremely tall and light and the crumbs on top were pure perfection. I actually thought the cake part itself was quite bland, and the next time I make this, I will add some nutmeg and cinnamon right to the batter and add more orange zest, because it really would have added a very nice dimension to this.  

And for my next brunch, maybe I'll pare it down a little bit.

But probably not.

Click here for more TWD Crumb Cakes!

The Best Sandwich in the World

If you have noticed, there are a few "Best in the World" recipes.  Some may say I'm rather dramatic (it's true). I would say that I have eaten very well the past week or so.  My kitchen has turned into a land of white fluffy clouds, my appliances have been gilded in gold, there is a harpist standing next to my oven, and my mis en place is set by fluttering little faeries, who sing Pachelbel's Canon as I cook.

This sandwich is one of those sandwiches where your eyes bug out of your head upon taking the first bite.  Juicy steak, flavorful focaccia, rich mozzarella cheese, and crispy eggplant meet and form the most beautiful marriage.  Next time, I may add some arugula for color.  Slashfood recently posted a list of the best sandwiches in America.  I'm seriously considering emailing them this recipe. 

It's that good.

Steak, Eggplant, and Mozzarella Sandwich on Focaccia Bread

2 slices fresh focaccia bread (homemade is preferable, but store bought is fine), sliced horizontally
10 oz. flank steak
(4) 1/4" slices Italian eggplant (slice the eggplant lengthwise)
2 oz. fresh mozzarella cheese
1/3 cup Italian breadcrumbs
1 egg, whisked
Olive Oil
Kosher Salt and Freshly Ground Black Pepper

Heat 2 tablespoons olive oil on grill or in medium skillet over medium high heat.  Season steak with salt and freshly ground pepper.  Saute about 2 minutes on each side for medium rare.  Remove from heat, tent with foil and let rest. 

Heat about 1/4" olive oil in a large skillet.  When the oil is very hot, dredge eggplant slices in egg, then coat with bread crumbs.  Place eggplant in the oil, making sure not to crowd the pan.  Fry until eggplant is golden brown, about two minutes on each side.  Remove from oil and drain on a plate lined with paper towel.  Set aside.  

To Assemble:

Heat focaccia bread either in clean skillet or toaster oven until just warm.  Slice steak into 1/2" slices on a bias cut.  Arrange on bottom half of bread.  Top with 2 slices eggplant, then mozzarella.  Top with second half of bread.  Serve immediately.

Homemade Ricotta Cheese

Note to self: Ricotta does not photograph well.  There is no way to make it NOT look like popcorn.

I first learned about the wonders of fresh ricotta cheese after attempting a scrambled egg recipe in Bon Appetit Magazine that called for the egg to be cooked at a very low heat, scrambling constantly, and finished off with a tablespoon of fresh ricotta cheese.  

I was confused.  Eggs and ricotta cheese? Really?  I had to try it.  But it was imperative that I get fresh ricotta cheese.  So I headed over to the Dupont Circle Farmers Market in Washington, DC and in search of my cheese.  Luckily, I was able to have a taste at the stand.

It was a whole new world. I never knew that ricotta cheese was not lumpy, curdled, watered-down goopy goo!  It was light! And creamy! And probably could work in scrambled eggs!

I went home and immediately attempted the recipe.  It was everything I dreamed it would be, and more.  I am a big breakfast person, and rarely go a morning without eating some sort of scrambled egg whites (with 1/4 yolk) or egg white omelet.  When I was staying with family in Italy, they looked at me as if I were crazy.  "What about the cholesterol?" they would ask. "Pish Posh!" I'd say! "I do not fear cholesterol!" (But really, didn't they know that cholesterol is in the yolks?)

Since that day, I have longed to attempt making ricotta cheese at home. Well, that day has arrived, my friends.  And, as Borat would say, it was a "great success" (I'm sorry, I just bought us back to 2006).  This recipe is effortless, and produces a lovely cheese with a light curd.  Looks like there will be lots of cheesiness in my household, and now it's not just in my blog posts! Huzzah!

Click here for the ricotta cheese recipe.  Just note that, at least for me, I could not see the cheese curdles, but they were there, at the bottom.  So make sure not to overcook, or else it will be scorched! 

And click here for the most wonderful scrambled egg recipe.  Your mornings will be better for it.

Cake Slice Bakers - Lemon Chiffon Cake aka "Bad Picture Friday"

I wanted to come out with a bang for my first Cake Slice Bakers Cake. This was to be not only my first layer cake, but my first cake made from scratch EVER. And I was pretty proud of it! My layers set up perfectly! The frosting went on like magic! The cake was delightfully high! I even piped on some yellow lemons for decorations!  Let's get those photos going!

(Sound of screeching tires)  My camera and this cake did not get along for some reason.  

Let's call my camera Franz the photographer.  And this cake is Caroline Chiffon, the famous 90s supermodel.  

Well, Caroline is one of those "I don't get out of bed for less than 10,000 page impressions a day."

Franz is a low-budget, you-can-find-me-at-Target type of guy.  

They bickered.  They stopped speaking to each other. Even the sun didn't want to get involved, staying behind his cloud for the better part of the week.

Hence, the awful photos. 

But this is not about the photos. This is about the cake.

And oh, what a cake it was.  Amazingly light, fluffy chiffon cake, layered with a deliciously tart and rich lemon curd and topped with an even lighter, sweet frosting.  

Two weeks ago I hated lemon.  Then came Dorie's Lemon Cup Custard.  Then a Lemon Yogurt Cake. And now a lemon chiffon cake.  You think I'd be tired of the lemon.  But oh, no. I can't get enough.  I don't hate her because she's beautiful. 

But Caroline Chiffon really needs to fix that attitude! 

TRIPLE LEMON CHIFFON CAKE
ADAPTED FROM: Sky High Irresistible Triple Layer Cakes
BY ALISA HUNTMANS AND PETER WYNNE

FOR THE CAKE:
MAKES A 9-INCH TRIPLE LAYER CAKE

8 eggs, separated
1/4 cup walnut oil**
2 tablespoons freshly squeezed lemon juice
1 tablespoon of lemon zest
1/3 cup water
1/2 teaspoon of cream of tartar
1 and 1/2 cups of sugar
1 and 3/4 cups of cake flour*
1/2 teaspoon of baking soda
1/2 teaspoon of salt

[*1 cup of cake flour is equal to 3/4 cup of AP flour plus 2 tablespoons of corn starch]
[**equal amount of either almond oil, hazelnut oil, or canola oil]

Preheat the oven to 350*degrees F. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans. 

In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water.

In the bowl of an electric mixer, whip the egg whites with the cream of tartar on medium speed until light and frothy. Slowly add 1/2 cup of sugar and continue to beat until soft peaks form.

Sift the flour, remaining sugar, baking soda , and salt into a large bowl. Whisk gently to combine. Make a well in the center of the dry ingredients.  Pour in the egg yolk mixture and mix to create a smooth paste. Add one-fourth of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites and divide the batter among the three pans.

Bake for about 16 minutes or until a cake tester comes out clean. Transfer to wire racks to cool in the pans. Once cool run a knife around the cake to in order to un-mold the cakes. Carefully pull off the parchment paper from the bottoms of the cakes.

To assemble the cake, place one layer on a cake stand. Top with a heaping 1/4 cup of lemon curd and spread it evenly. Repeat with the remaining layers. Frost the top of the cake and the sides with the lemon cream frosting.

RICH LEMON CURD

MAKES 1 CUP

3 whole eggs
2 egg yolks
1/2 cup of sugar
1/2 cup plus 1 tablespoon of freshly squeezed lemon juice (about 4 lemons)
grated zest of three lemons
4 tablespoons of unsalted butter, at room temp.

Whisk together the whole eggs, yolks, sugar, lemon juice , and lemon zest together in a medium bowl. Transfer to a small non-reactive saucepan. Gently heat the mixture, whisking until it thickens enough to coat the back of a spoon. make sure not to boil the mixture. Pour the mixture through a sieve into a heatproof bowl. Stir in the butter and cover the curd with plastic making sure the plastic touches the curd. This should prevent a skin from forming on the curd. Refrigerate until cold. Then remove 3 tablespoons of curd and set it aside for the icing.

LEMON CREAM FROSTING
MAKES 3 AND 1/4 CUPS

1 and 1/2 cups of heavy cream
2 tablespoons of sugar
3 tablespoon of lemon curd

Whip the cream and sugar in a large chilled bowl until stiff peaks form. Fold in the lemon curd, forming a stiff frosting.