tag:blogger.com,1999:blog-58521127788234249002024-02-19T22:17:36.915-08:00Cooking with TanyaTanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.comBlogger128125tag:blogger.com,1999:blog-5852112778823424900.post-10136606828099330412011-10-10T23:21:00.001-07:002011-10-10T23:22:58.273-07:00Blog movingWell, my interests have been expanded, so I am moving my blog over to wordpress. You are welcome to follow along over there.<br /><br /><a href="http://candtcreations.wordpress.com/">http://candtcreations.wordpress.com/</a>Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-10122935936769445042011-01-02T23:01:00.000-08:002011-01-02T23:25:14.650-08:00Homemade Pasta<img src="http://nondot.org/tonic/lj/foodblog/2011-01-02-Pasta4.jpg"><br /><br />Wow.. It's been 8 months since my last post. Moving to a new house has disrupted my life but with 2011 upon me, I plan to start back up with my cooking blog. I have still been cooking and trying new recipes but not updating. So, lets begin the year with homemade pasta!<br /><br /> I recieved a pasta maker attachment for my Kitchen Aid mixer and tried it out for the first time tonight. I suspect that making pasta will be trial and error for awhile but my first attempt was very successful. The only real issue I had was the spaghetti noodles stuck together a bit.<br /><br /><span style="font-weight:bold;">Spaghetti Egg Noodles</span> (Kitchen Aid Pasta Attachment Manual)<br /><br />Ingredients:<br /><br />4 large eggs<br />1-3 tbs water<br />3.5 cups sifted flour<br />1/2 tsp salt<br /><br />Directions:<br /><br />Place eggs, water, flour, and salt in a mixer bowl. Attach bowl and flat beater. Turn speed to 2 and mix 30 seconds. Only add as much water as needed for the dough to come together (start with 1 tbs and add more as needed).<br /><br />Exchange flat beater for dough hook. Turn to Speed 2 and knead for 1 to 2 minutes. Remove from bowl and hand knead for 1 to 2 minutes. Let it rest for 20 minutes. Divide dough into 4 pieces before processing with the Pasta Roller attachment.<br /><br />Starting with level 1, roll a pasta. Fold it in half and roll again. Repeat until pasta is very pliable. Then roll once at level 2, then level 3. Now dust with flour and then us the Spaghetti cutter a attachment to cut the pasta. Hang to dry and separate pasta. I found that dusting with generous amounts of flour made it easier to separate the pasta but I need to master this skill more. Hang to dry on a drying rack for 5 minutes.<br /><br />Cooking in salted boiling water for 2-5 minutes.<br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2011-01-02-Pasta1.jpg"><br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2011-01-02-Pasta2.jpg"><br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2011-01-02-Pasta5.jpg">Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com1tag:blogger.com,1999:blog-5852112778823424900.post-37629734838288363372010-04-15T22:22:00.000-07:002010-04-15T22:50:52.984-07:00Roasted Butternut Squash with Garlic, Sage and, Pine Nuts<img src="http://nondot.org/tonic/lj/foodblog/2009-12-25-ButternutSquashSageAndPineNuts.jpg"><br /><br />This is a great way to make butternut squash without any heavy creams or cheese. Its a delicious flavor combination!<br /><br /><span style="font-weight:bold;">Roasted Butternut Squash with Garlic, Sage, and Pine Nuts</span> (<a href="http://www.recipegirl.com/2007/11/01/roasted-butternut-squash-with-sage/">from Recipe Girl</a>)<br /><br />3 lbs butternut squash, peeled, seeds scooped out & cut into 1/2-inch cubes<br />2 Tbs olive oil, divided<br />1 tsp kosher salt<br />1/2 tsp freshly ground black pepper<br />2 large garlic cloves, minced<br />2 Tbs chopped fresh sage<br />1/3 cup pine nuts<br />1. Preheat oven to 450°F. Line baking sheet with parchment paper, or spray lightly with cooking spray.<br />2. In a medium bowl, toss butternut squash cubes with 1 1/2 Tbsp. olive oil, salt and pepper. Spread out on prepared baking sheet. Roast for 35 to 45 minutes, until squash is as tender as desired.<br />3. While squash is roasting, heat 1/2 Tbsp. olive oil in a small skillet. Add garlic, sage and pine nuts, and sauté until pine nuts are lightly browned. Remove from heat.<br />4. Scoop butternut squash into a large bowl. Scrape contents from the skillet onto the butternut squash and gently toss. Serve immediately.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com1tag:blogger.com,1999:blog-5852112778823424900.post-33528539938182092592010-02-20T10:06:00.000-08:002010-02-20T10:06:00.373-08:00Raspberry Linzer Windowpane Cookies<img src="http://nondot.org/tonic/lj/foodblog/2009-12-22-LinzerCookies.jpg"><br /><br />I'm a little late posting these, but I made Linzer cookies for Christmas. You could make these anytime of the year and just use a different cut out. I had some difficulty with the cookies sticking to the sheet, but parchment paper is a must.<br /><br /><span style="font-weight:bold;">Raspberry Linzer Windowpane Cookies</span> (<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1134050">Cooking Light</a>)<br /><br />Ingredients<br />2 cups all-purpose flour (about 9 ounces)<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />1/4 teaspoon ground cinnamon<br />3/4 cup granulated sugar<br />1/2 cup butter, softened<br />1/4 cup egg substitute<br />1/4 cup seedless raspberry jam<br />2 teaspoons powdered sugar<br /><br /><br />Directions<br />Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring well with a whisk.<br /><br />Place granulated sugar and butter in a large bowl; beat with a mixer at high speed until light and fluffy. Add egg substitute; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Divide dough into 2 equal portions, and wrap each dough portion in plastic wrap. Chill at least 1 hour.<br /><br />Preheat oven to 375°.<br /><br />Roll each dough portion into a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch square cookie cutter with fluted edges to form 32 cookies. Repeat procedure with remaining dough portion. Place cookies 1 inch apart on parchment-lined baking sheets. Cut out centers of 32 cookies with a 1-inch square cookie cutter with fluted edges. Bake cookies at 375° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.<br /><br />Spread center of each whole cookie with about 1/2 teaspoon jam. Sprinkle cut-out cookies with powdered sugar. (A) Place 1 cut-out cookie on top of each whole cookie.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-50168671985439105242010-02-19T10:58:00.000-08:002010-02-19T10:58:00.604-08:00Leek and Red Pepper Mini-Quiches<img src="http://nondot.org/tonic/lj/foodblog/2009-12-19-RedPepperLeekMiniQuiche.jpg"><br /><br />A very tasty and elegant appetizer. I loved the subtle hint of white cheddar in the crust. They are also surprisingly simple to make and can be made ahead and either baked right before or baked earlier and reheated.<br /><br />Leek and Red Pepper Mini-Quiches (<a href="http://www.williams-sonoma.com/recipe/leek-and-red-pepper-mini-quiches.html">Williams Sonoma</a>)<br /><br />Ingredients:<br /><br />For the cheddar pastry:<br />1/4 lb. white cheddar cheese, cut into chunks<br />1 1/2 cups all-purpose flour, plus more as <br /> needed<br />1/4 tsp. salt<br />8 Tbs. (1 stick) chilled unsalted butter, cut into <br /> pieces<br />1 egg, lightly beaten<br />2 to 3 Tbs. cold water<br /><br />For the filling:<br />1 1/2 Tbs. unsalted butter<br />1 leek, white portion only, or 2 large shallots, finely <br /> chopped<br />1/2 small red bell pepper, seeded and cut into <br /> 1/4-inch dice<br />1/4 lb. dry-aged white cheddar cheese, grated<br />2 eggs<br />1 1/2 cups heavy cream<br />3/4 tsp. Dijon mustard<br />3/4 tsp. salt<br />1/8 tsp. cayenne pepper<br /><br />Directions:<br />To make the cheddar pastry, in a food processor, pulse the cheese until crumbly. Add the flour and salt and pulse until the cheese is finely crumbled. Add the butter and pulse until the mixture resembles fluffy bread crumbs. Drizzle the egg over the mixture and pulse twice. Scrape down the sides of the bowl. Sprinkle 2 Tbs. water over the mixture and pulse until a rough mass forms. If the mixture doesn't come together, add another 1 Tbs. water. <br /><br />Place the pastry on a lightly floured work surface and shape into a smooth ball. Divide in half. Roll out half the pastry into a large round 1/8 inch thick, pushing the dough outward from the center and rotating it about a quarter turn each time you roll, sprinkling more flour underneath as needed. <br /><br />Using a 2-inch cookie cutter, cut out as many pastry rounds as possible and ease them very gently into the cups of a mini-muffin pan. The bottoms should remain rounded and the dough edges flush with the rims. Gather up the scraps, reroll, cut out additional rounds and line additional cups. Repeat with the remaining dough half, working in batches if necessary. You should have a total of 48 lined cups.<br /><br />Preheat an oven to 400°F. <br /><br />To make the filling, in a small sauté pan over medium-low heat, melt the butter. Add the leek and sauté gently, stirring occasionally, until tender but not browned, about 5 minutes. Transfer to a bowl and add the bell pepper and cheese. In another bowl or large measuring cup, whisk the eggs until blended, then whisk in the cream, mustard, salt and cayenne. Add the egg mixture to the leek mixture and whisk to combine. Pour 1 Tbs. of the filling into each of the pastry shells, evenly distributing the solids and liquid. <br /><br />Bake the quiches until they are puffy and golden brown, about 20 minutes. Transfer the muffin pan to a wire rack and cool for 5 to 10 minutes (the quiches will sink a little as they cool). To loosen them from the muffin cups, run a thin-bladed knife around the sides, then carefully lift the quiches out of the cups. Arrange on a platter and serve.<br />Makes 48 warm bites.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-22690151359608803882010-02-18T21:49:00.000-08:002010-02-18T21:57:46.488-08:00Pumpkin Spice Cake<img src="http://nondot.org/tonic/lj/foodblog/2009-10-27-PumpkinCake.jpg"><br /><br />This cake is light, fluffy, and full of pumpkin flavor. It really was delicious!<br /><br /><span style="font-weight:bold;">Pumpkin Spice Cake</span> (<a href="http://www.thenovicechefblog.com/2009/10/pumpkin-spice-cake.html">The Novice Chef</a>)<br /><br />Ingredients:<br />2 cups all-purpose flour<br />1 cup granulated sugar<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />4 teaspoons pumpkin pie spice<br />3 large eggs, at room temperature<br />1 cup sour cream, at room temperature<br />1 cup canned pumpkin<br />3/4 cup canola oil<br />1 teaspoon vanilla extract<br /><br />Directions:<br />Preheat oven to 350 degrees. Butter and flour a bundt pan. In a medium bowl, sift or whisk together flour, sugar, baking powder, baking soda, salt, and spices; set aside. In a large bowl combine eggs, sour cream, pumpkin, and oil. Beat well with a hand mixer (or use a stand mixer), scraping down sides with a spatula, until everything is well blended. Add flour mixture a little at a time, beating well after each addition, until everything is well combined. Scrape down sides, then blend in the vanilla extract.<br /><br />Pour batter into prepared Bundt pan and bake in the center of a 350 degree oven for 35-45 minutes or until a toothpick inserted in the cake comes out clean. Let cool on wire rack for ten minutes, then invert cake onto wire rack and let cool completely. Sprinkle with powdered sugar immediately before serving if desired.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-71585600519799743542010-02-08T10:03:00.000-08:002010-02-08T10:03:02.089-08:00Pumpkin Blondies<img src="http://nondot.org/tonic/lj/foodblog/2009-10-13-PumpkinBlondies.jpg"><br /><br />I've never made blondies before, so when I saw this recipe, I really wanted to try it. Anything pumpkin usually is a big hit, however while I enjoyed these, I still prefer pumpkin bread. <br /><br /><span style="font-weight:bold;">Pumpkin Blondies</span> <span style="font-style:italic;">(From <a href="http://annies-eats.com/2009/09/08/pumpkin-blondies/">Annie's Eats</a>)<br /></span><br />Ingredients:<br />2 cups all-purpose flour<br />1 tbsp. pumpkin pie spice<br />1 tsp. baking soda<br />¾ tsp. salt<br />16 tbsp. unsalted butter, at room temperature<br />1¼ cups granulated sugar (or brown sugar, I used brown)<br />1 large egg<br />2 tsp. vanilla extract<br />1 cup pumpkin puree<br />1 cup white chocolate chips (I skipped this)<br />1 cup butterscotch chips<br />½ cup chopped, toasted nuts (optional, I skipped)<br /><br />Directions: <br />Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.<br />In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.<br />Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.<br />To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-12627270154644254442010-02-07T09:57:00.000-08:002010-02-07T10:02:48.272-08:00Spanakopita<img src="http://nondot.org/tonic/lj/foodblog/2009-09-26-Spanakopita.jpg"><br /><br />Need a quick appetizer? Well, this probably isn't it! However, using the puff pasty is a great time saving trick and the result tastes very good. <br /><br /><span style="font-weight:bold;">Puff Pastry (Cheater’s) Spanakopita</span> (<a href="http://ellysaysopa.com/2008/03/08/cheaters-spanakopita/">From Elly Says Opa</a>)<br /><br />Makes 18 spanakopita triangles<br /><br />a little olive oil<br />1/2 cup sliced leeks or about 1/4 cup diced onion<br />fresh dill, to taste<br />fresh parsley, to taste (you can tell this recipe is very technical)<br />1/2 lb. fresh spinach (right around 1 bunch) <br />4 oz. feta cheese, crumbled<br />2 eggs, divided<br />salt and pepper<br />1 box (2 sheets) puff pastry dough, thawed<br /><br />Preheat oven to 375.<br /><br />In a large skillet, heat a little bit of olive oil until shimmering. Add the leeks or onions and saute until tender. Stir in the spinach and then turn off the heat. The spinach will start to wilt down, but not much.<br /><br />Meanwhile, roll the puff pastry dough into a square, making it slightly thinner and then cut each sheet into 9 equal squares by making 2 horizontal cuts and 2 vertical cuts.<br /><br />To the spinach mixture (you can move it to a bowl if you like), add the feta, parsley, dill and salt and pepper to taste. Beat one egg and add that into the mixture.<br /><br />Spoon about 1-2 Tbsp. of the spinach mixture in each puff pastry square. Brush the sides of the square with a little water and then being 2 opposite sides together to form a triangle. Press with your fingers to seal. Place on a baking sheet. Beat the second egg and then brush the tops of the triangles with the egg. Bake for about 20-25 minutes or until golden.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-43163064368534978162010-01-22T15:55:00.000-08:002010-01-22T15:55:00.297-08:00Lemon Layer Cake with Lemon Curd and MascarponeHonestly, the cake part of this recipe sucked. I actually made it twice and it still was dense as a rock. Maybe thats how it was supposed to be. It also had a very strong eggy taste. In a last minute move, I ended up using a box white cake mix and the cake was fabulous! Loved the filling and frosting. If I were to make it again, thats the route I would go. Plus, its a lot easier :)<br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-09-26-LemonLayerCake.jpg"><br /><br /><span style="font-weight:bold;">Lemon Layer Cake with Lemon Curd and Mascarpone</span> (<a href="http://www.epicurious.com/recipes/food/views/Lemon-Layer-Cake-with-Lemon-Curd-and-Mascarpone-107898">epicurious.com</a>)<br /><br />Ingredients:<br />Lemon curd<br />1 cup sugar<br />3/4 cup fresh lemon juice<br />3 large eggs<br />3 large egg yolks<br />1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes<br /><br />Cake<br />6 large eggs, separated<br />14 tablespoons sugar<br />1 3/4 cups sifted cake flour (sifted, then measured)<br />1/4 teaspoon salt<br /><br />Syrup<br />1/2 cup sugar<br />1/2 cup boiling water<br />1/4 cup fresh lemon juice<br /><br />Filling and frosting<br />2 cups chilled heavy whipping cream<br />3/4 cup sugar<br />3 8-ounce containers chilled mascarpone cheese*<br /><br />Directions:<br />For lemon curd:<br />Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160°F, about 10 minutes. Remove bowl from over water. Add butter; whisk until melted. Transfer 1 cup curd to small bowl for spreading on cake layers. Reserve remaining curd for filling. Press plastic wrap directly onto surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep chilled.)<br /><br />For cake:<br />Position rack in center of oven and preheat to 375°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease pans or parchment). Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes. Using clean dry beaters, beat whites in another large bowl until soft peaks form. Add remaining 7 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy. Fold half of whites into yolk mixture, then sift half of flour and 1/4 teaspoon salt over and gently fold in until incorporated. Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter.<br /><br />Divide batter between pans; smooth tops. Bake until tester inserted into center of cakes comes out clean, about 15 minutes. Cool in pans on racks.<br /><br />Run knife around edge of pans to loosen cakes. Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work surface if necessary to release cakes. Cut each cake horizontally in half (layers will be thin). Peel off parchment.<br /><br />For syrup:<br />Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice.<br /><br />For filling and frosting:<br />Beat whipping cream and sugar in large bowl until peaks form. Add mascarpone to lemon curd in medium bowl; whisk until blended. Fold whipped cream into lemon-mascarpone mixture.<br /><br />Place 1 cake layer, flat side up, on platter. Brush with 1/4 of syrup. Spread 1/4 cup lemon curd over, then 1 cup lemon-mascarpone filling. Top with second cake layer; brush with 1/4 of syrup and spread with 1/4 cup lemon curd and 1 cup lemon-mascarpone filling. Repeat with third cake layer, syrup, lemon curd, and filling. Top with fourth cake layer. Brush with remaining syrup, then spread remaining lemon curd over. Spoon 2 cups lemon-mascarpone filling into pastry bag fitted with 1/4-inch star tip (to be used for rosettes). Spread remaining lemon-mascarpone filling as a frosting over sides of cake. Pipe small rosettes of frosting over top of cake, covering completely. Cover cake with cake dome; refrigerate at least 6 hours and up to 1 day.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com1tag:blogger.com,1999:blog-5852112778823424900.post-33051381836752442722010-01-21T21:32:00.000-08:002010-01-21T21:48:44.633-08:00Coffee-Chocolate Layer Cake with Mocha-Mascarpone FrostingFor my husbands birthday I made him two cakes (yes he is really lucky!). This cake is really delicious because of the mocha mascarpone filling and frosting. If you don't want to go to the trouble of making the cake itself, you could easily use a box cake mix and then use the filling as described below. Enjoy!<br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-09-26-ChocolateEspressoCake.jpg"><br /><br /><span style="font-weight:bold;">Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting</span> (<a href="http://www.epicurious.com/recipes/food/views/Coffee-Chocolate-Layer-Cake-with-Mocha-Mascarpone-Frosting-352096">epicurious.com</a>)<br /><br />Cake:<br />2 cups cake flour<br />3/4 cup natural unsweetened cocoa powder<br />1 1/2 teaspoons baking soda<br />3/4 teaspoon salt<br />3/4 cup (1 1/2 sticks) unsalted butter, room temperature<br />2 cups (packed) golden brown sugar<br />3 large eggs<br />11/2 teaspoons vanilla extract<br />1 cup buttermilk<br />4 teaspoons instant espresso powder dissolved in 3/4 cup hot water<br /><br />Frosting:<br />1/3 cup natural unsweetened cocoa powder<br />1 tablespoon instant espresso powder<br />1 1/2 cups chilled heavy whipping cream, divided<br />1 1/3 cups sugar<br />2 8-ounce containers chilled mascarpone cheese*<br />Bittersweet chocolate curls (optional)<br /><br />Directions:<br />For cake:<br />Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.<br /><br />Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.<br /><br />Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.<br /><br />For frosting: <br />Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.<br /><br />Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).<br /><br />Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 13/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-71013570342577547142010-01-05T11:25:00.000-08:002010-01-05T11:25:00.100-08:00Hot Spinach and Artichoke Dip<img src="http://nondot.org/tonic/lj/foodblog/2009-09-26-ArtichokeSpinachDip.jpg"><br /><br />Sorry for the poor picture, but the dip does taste better than it looks there. You can make this dip the day before your party and pop it in the oven just before. Serve it with some crusty french bread.<br /><br /><span style="font-weight:bold;">Spinach and Artichoke Dip</span> (<a href="http://mecookingcreations.blogspot.com/2007/12/christmas-eve-appetizers.html">Mary Ellen's Cooking Creations</a>)<br /><br /><span style="font-style:italic;">Ingredients</span><br />½ sweet yellow onion finely chopped<br />4 cloves garlic, pressed<br />1 tbsp olive oil<br />1 10 oz box frozen spinach<br />2 cans artichoke hearts in water, drained and coarsely chopped<br />2 packages cream cheese, softened<br />½ cup sour cream<br />½ cup mayonnaise<br />2/3 cup grated Parmesan cheese<br />¼ cup mozzarella cheese<br />Few pinches of red pepper flakes<br />Salt<br /><br /><span style="font-style:italic;">Directions</span><br />Saute onion and garlic in olive oil and set aside<br />Cook spinach according to package directions; drain.<br />Mix spinach, onion, and garlic in large bowl.<br />Add cream cheese; mix<br />Add mayonnaise, sour cream, cheeses, red pepper flakes, and salt. Mix well.<br />Add artichoke hearts; mix; transfer to a baking dish<br />Top with some cheese.<br />Either store in fridge until ready to bake or bake on 350 degrees until hot and bubbly.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com1tag:blogger.com,1999:blog-5852112778823424900.post-37058010312274138812010-01-03T13:09:00.000-08:002010-01-03T13:09:00.103-08:00Chicken Marsala<img src="http://nondot.org/tonic/lj/foodblog/2009-09-19-ChickenMarsala.jpg"><br /><br />A very simple delicious chicken dish that you can make on any night after work. It really doesn't take that much time at all.<br /><br />Chicken Marsala (<a href="http://joelens.blogspot.com/2009/03/chicken-marsala.html">What's Cooking Chicago</a>)<br /><br />Ingredients:<br />4 skinless, boneless, chicken breasts (about 1 1/2 pounds)<br />All-purpose flour, for dredging<br />Kosher salt and freshly ground black pepper<br />1/4 cup extra-virgin olive oil<br />4 ounces prosciutto, thinly sliced (I used bacon since thats what I had on hand)<br />8 ounces crimini mushrooms, stemmed and halved<br />1/2 cup sweet Marsala wine<br />1/2 cup chicken stock<br />2 tablespoon unsalted butter<br />1/4 cup chopped flat-leaf parsley (skipped)<br /><br />Directions:<br />Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.<br /><br />Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.<br /><br />Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-36239985912101269872010-01-01T13:50:00.000-08:002010-01-01T13:50:00.493-08:00Blueberry Crumb Cake<img src="http://nondot.org/tonic/lj/foodblog/2009-08-23-BlueberryCrumble.jpg"><br /><br />This was one of my husband's favorite coffee cake. The crumb topping is what makes a coffee cake delicious and this is no exception.<br /><br />Blueberry Crumb Cake (<a href="http://www.foodnetwork.com/recipes/ina-garten/blueberry-crumb-cake-recipe/index.html">Barefoot Contessa</a>)<br /><br />For the streusel:<br /><br />1/4 cup granulated sugar<br />1/3 cup light brown sugar, lightly packed<br />1 teaspoon ground cinnamon<br />1/8 teaspoon ground nutmeg<br />1 stick unsalted butter, melted<br />1 1/3 cups all-purpose flour<br /><br />For the cake:<br />6 tablespoons unsalted butter, at room temperature<br />3/4 cup granulated sugar<br />2 extra-large eggs, at room temperature<br />1 teaspoon pure vanilla extract<br />1/2 teaspoon grated lemon zest<br />2/3 cup sour cream<br />1 1/4 cups all-purpose flour<br />1 teaspoon baking powder<br />1/4 teaspoon baking soda<br />1/2 teaspoon kosher salt<br />1 cup fresh blueberries<br />Confectioners' sugar for sprinkling<br /><br />Directions:<br />Directions: Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.<br />For the streusel:<br />Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.<br /><br />For the cake:<br />Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.<br /><br />Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com1tag:blogger.com,1999:blog-5852112778823424900.post-35723638903376490002009-12-31T14:42:00.000-08:002009-12-31T14:42:00.352-08:00Top 10 Recipes of 2009Here are my top 10 recipes (in no particular order):<br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-09-26-GoatCheeseTomatoCrostini2.jpg"><br /><br /><a href="http://cookingwithtanya.blogspot.com/2009/12/goat-cheese-and-tomato-crostini.html"><span style="font-weight:bold;">Goat Cheese and Tomato Crostini</span></a><br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-06-25-ChickenTikiMasala.jpg"><br /><br /><a href="http://cookingwithtanya.blogspot.com/2009/07/chicken-tikka-masala.html"><span style="font-weight:bold;">Chicken Tiki Masala</span></a><br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-06-06-GrilledPepperPoppers.jpg"><br /><br /><span style="font-weight:bold;"><a href="http://cookingwithtanya.blogspot.com/2009/07/grilled-pepper-poppers.html">Grilled Pepper Poppers</a></span><br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-02-27-CurriedSalmon.jpg"><br /><br /><a href="http://cookingwithtanya.blogspot.com/2009/03/grilled-salmon-with-thai-curry-sauce.html"><span style="font-weight:bold;">Grilled Salmon with Thai Curry Sauce and Basmati Rice</span></a><br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-05-10-Brownies.jpg"><br /><br /><span style="font-weight:bold;"><a href="http://cookingwithtanya.blogspot.com/2009/06/mascarpone-brownies.html">Mascarpone Brownies</a></span><br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-04-21-TomatilloChicken.jpg"><br /><br /><a href="http://cookingwithtanya.blogspot.com/2009/06/grilled-cumin-chicken-with-fresh.html"><span style="font-weight:bold;">Grilled Cumin Chicken with Fresh Tomatillo Sauce</span></a><br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-02-01-VeggieSlider.jpg"><br /><br /><a href="http://cookingwithtanya.blogspot.com/2009/02/veggie-sliders-southwest-pinto-bean.html"><span style="font-weight:bold;">Veggie Sliders</span></a><br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-04-13-Pizza.jpg"><br /><br /><a href="http://cookingwithtanya.blogspot.com/2009/06/whole-wheat-pizza-dough.html"><span style="font-weight:bold;">Whole Wheat Pizza Dough</span></a><br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-06-06-CapreseBites.jpg"><br /><br /><span style="font-weight:bold;"><a href="http://cookingwithtanya.blogspot.com/2009/07/caprese-salad-bites.html">Caprese Salad Bites</a></span><br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-05-09-SpinachQuiche.jpg"><br /><a href="http://cookingwithtanya.blogspot.com/2009/06/spinach-and-mushroom-quiche.html"><a href="http://cookingwithtanya.blogspot.com/2009/06/spinach-and-mushroom-quiche.html">Spinach and Mushroom Quiche</a></a>Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com1tag:blogger.com,1999:blog-5852112778823424900.post-73693966434699685182009-12-31T12:32:00.000-08:002009-12-31T12:32:01.019-08:00Pesto<img src="http://nondot.org/tonic/lj/foodblog/2009-07-16-Pesto.jpg"><br /><br />When you have an abundance of basil in your garden, the best thing to do is make pesto. Lots and lots of pesto. It freezes so well that you can enjoy it for several months after your basil plants have stopped producing. I love to use it for pasta, pizza, and even just to dip bread into. Its super simple to make too.<br /><br /><span style="font-weight:bold;">Basil Pesto</span> (<a href="http://joelens.blogspot.com/2009/01/pesto-pinwheels.html">Joelen's Culinary Adventures</a>)<br /><br />Ingredients:<br />2 cups packed fresh basil leaves (2-3 bunches)<br />1/4 cup toasted pine nuts<br />1/4 cup grated Parmigiano-Reggiano cheese<br />3 tablespoons extra-virgin olive oil<br />1 large clove garlic, minced<br />1/2 teaspoon salt<br />1/2 teaspoon freshly ground pepper<br /><br />Directions:<br />Place all the ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-80263680080583699242009-12-30T18:17:00.000-08:002009-12-30T18:22:45.099-08:00Goat Cheese and Tomato Crostini<img src="http://nondot.org/tonic/lj/foodblog/2009-09-26-GoatCheeseTomatoCrostini.jpg"><br /><br />This is one my favorite appetizers! With the New Years approaching, I highly recommend this appetizer for your cocktail party. Of course, anything with goat cheese is usually good, right?<br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-09-26-GoatCheeseTomatoCrostini2.jpg"><br /><br /><span style="font-weight:bold;">Goat Cheese and Tomato Crostini</span> (<a href="http://pinchmysalt.com/2009/09/22/smitten-with-slow-roasted-cherry-tomatoes/">Pinch My Salt</a>)<br /><br />Ingredients:<br />Cherry, grape or pear tomatoes (or whatever tiny tomatoes you prefer)<br />Garlic cloves, unpeeled<br />Olive oil<br />Kosher salt<br />Combination of dried Italian herbs (such as fennel, oregano, basil, or thyme)*<br />1 baguette<br />1 garlic clove for crostini<br />8 oz goat cheese<br /><br />Directions:<br />1. Line a half-sheet pan with parchment paper and heat oven to 225 degrees.<br /><br />2. Cut enough tomatoes to fill the sheet pan (about 2 small baskets should do the trick) and place them cut-side up on the parchment paper. Scatter a handful of unpeeled garlic cloves throughout the tomatoes.<br /><br />3. Drizzle olive oil all over the tomatoes, then sprinkle lightly with kosher salt.<br /><br />4. Mix together some of your favorite dried Italian herbs (or just use a commercial blend) and measure out about 2 teaspoons of the mixture. Grind the herbs into a powder using a spice grinder or mortar and pestle then sprinkle evenly over the tomatoes.<br /><br />5. Bake tomatoes at 225 degrees for 3-4 hours, or until they have shriveled but still contain a bit of moisture inside. The time will depend on the size of your tomatoes, so start checking early.<br /><br />6. Let cool<br /><br />7. Cut baguette into slices. Brush with olive oil and bake at 350 until toasted. Rub with a cut garlic clove.<br /><br />8. Spread a layer of goat cheese on each crostini and top with slow roasted tomatoes.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com1tag:blogger.com,1999:blog-5852112778823424900.post-18044932226433291092009-12-30T17:16:00.000-08:002009-12-30T17:31:08.575-08:00Dinner Party - Part 4<img src="http://nondot.org/tonic/lj/foodblog/2009-07-12-StrawberryTart.jpg"><br /><br />Part 4 covers the dessert course of my dinner party.<br /><br /><span style="font-style:italic;"><br /><li>Bruschetta w/White Beans, Sun Dried Tomatoes & Basil</li><br /><li>Spinach, feta, raspberry, candied nut salad w/ raspberry vinaigrette </li><br /><li>Chicken with Goat Cheese and Sundried Tomato Sauce</li><br /><li>Saffron Rice and Red Pepper Pilaf</li><br /><li>Strawberry Mascarpone Tart</li></span><br /><br />This tart was wonderful and tasted delicious. It was a great end to a wonderful meal!<br /><br /><span style="font-weight:bold;">Strawberry Mascarpone Tart</span> (<a href="http://www.gastronomersguide.com/2009/06/strawberry-mascarpone-tart.html">Gastronomer's Guide</a>)<br /><br />Ingredients:<br />2 pounds strawberries<br />1/2 cup granulated sugar<br />1 teaspoon lemon zest<br />2 tablespoons lemon juice<br />12 ounces mascarpone cheese<br />1/3 cup confectioners sugar<br />1/2 teaspoon pure vanilla extract<br />1 tablespoon balsamic vinegar<br /><br />Directions:<br />Remove stems, hull, and halve or quarter strawberries depending on size. In a large bowl, combine strawberries, granulated sugar, lemon zest, and 1 tablespoon lemon juice. Place in refrigerator for at least 30 minutes to macerate.<br /><br />Meanwhile, in a large bowl, combine the remaining 1 tablespoon lemon juice, mascarpone, vanilla extract, and confectioners sugar. Mix thoroughly until silky smooth. Refrigerate until ready to use.<br /><br />To make the glaze, strain the macerated strawberries over a small saucepan. Add balsamic vinegar and heat over medium-high until liquid is reduced by more than half. It should foam and thicken to a syrup. Let cool to room temperature.<br /><br />Spread chilled mascarpone mixture in tart shell. Arrange strawberries on top. Brush with glaze. Serve immediately. Yield: 8 slices.<br /><br />Tart Shell<br /><br />Tip: A small portion of whole-wheat pastry flour in the dough makes the tart shell extra crispy. If not at hand, use all-purpose flour. <br /><br />Ingredients:<br />1 cup all-purpose flour<br />1/4 cup whole-wheat pastry flour (I used APF)<br />3 tablespoons granulated sugar<br />1/2 teaspoon salt<br />1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces<br />1 large egg yolk<br />3 to 4 tablespoons ice water<br /><br />Directions:<br />In a large bowl, combine flours, sugar, and salt. Mix together with a whisk to aerate<br /><br />Add butter and work with a pastry blender until mixture resembles course meal.<br /><br />In a small bowl, beat together egg yolk and 3 tablespoons ice water. Drizzle liquid mixture into dry ingredients. Mix until dough comes together. If too dry, 1 tablespoon ice water can be added.<br /><br />Form the dough into a flat disc and wrap in plastic. Chill for at least 1 hour before rolling.<br /><br />Preheat oven to 375 degrees F.<br /><br />Roll out tart dough between two pieces of plastic wrap to fit a 10-inch fluted tart pan. Carefully lay dough over pan. Press dough up into the sides. Remove excess dough by running rolling pin over pan. Fill any holes or cracks with excess dough.<br /><br />Chill shell for 10 minutes. Using a fork, prick the bottom of the pan all over. Line the inside of the pan with foil and fill with pie weights. Bake for 10 minutes. Then carefully remove pie weights with foil. Continue to bake until golden brown, about 15 minutes. Let cool completely.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-76647201720284958022009-12-08T10:48:00.000-08:002009-12-08T10:50:05.426-08:00Where am I???Wow.. this blog has gone silent. The last 2 months have been crazy busy between going to Egypt for vacation and I've been training for a marathon which takes a TON of time.<br /><br />But now, my marathon is done! I plan to get back into cooking up a storm for the holiday season and get back to normal. I have missed being able to cook new things, but when you run 36 miles a week.. that doesn't leave time for anything else.<br /><br />So my few readers out there, you should see a new post soon!Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-75679103471969868682009-10-03T15:39:00.000-07:002009-10-03T15:39:00.530-07:00Dinner Party - Part 3Part 3 covers the main course of my dinner party.<br /><br /><span style="font-style:italic;"><br /><li>Bruschetta w/White Beans, Sun Dried Tomatoes & Basil</li><br /><li>Spinach, feta, raspberry, candied nut salad w/ raspberry vinaigrette </li><br /><li>Chicken with Goat Cheese and Sundried Tomato Sauce</li><br /><li>Saffron Rice and Red Pepper Pilaf</li><br /><li>Strawberry Mascarpone Tart</li></span><br /><br />The goat cheese and tomato sauce is really good and easy to make. However, its the saffron rice that really steals the show. I have made this countless times since and it always turns out amazing.<br /><br /><span style="font-weight:bold;">Chicken with Goat Cheese and Sundried Tomato Sauce</span> (<a href="http://ellysaysopa.com/2007/05/18/again-i-reiterate-goat-cheese-best-thing-ever/">Elly Says Opa</a>)<br /><br /><span style="font-style:italic;">Ingredients: </span><br />2 chicken breast halves, about 5 oz. each<br />1/2 tbsp olive oil<br />1/4 cup white wine (I used Chardonnay)<br />1/2 cup chicken broth<br />2 Tbsp sundried tomatoes, chopped and drained, if they are oil-packed<br />2 ounces herbed goat cheese<br />salt and pepper<br /><br /><span style="font-style:italic;">Directions:</span><br />Sprinkle chicken breast halves with salt and pepper.<br /><br />Heat skillet over medium heat and add oil.<br /><br />When oil is hot, add chicken breasts. Cook through, about 3-6 minutes per side depending on how thin they are. Set aside and keep warm. Drain the pan if there is a lot of excess oil.<br /><br />In the same skillet, add wine and chicken broth. Increase heat to medium-high and cook liquids down until reduced by half, being sure to scrape up the browned bits from the chicken.<br /><br />Add in sundried tomatoes and heat through. Take skillet off the heat and stir in goat cheese.<br /><br /><span style="font-weight:bold;">Saffron Rice and Red Pepper Pilaf</span> (<a href="http://www.epicurious.com/recipes/food/views/Saffron-Rice-and-Red-Pepper-Pilaf-108460">epicurious.com</a>)<br /><br /><span style="font-style:italic;">Ingredients:</span><br />5 tablespoons butter<br />1 1/2 cups chopped red bell peppers<br />3/4 cup chopped onion<br />1 1/2 cups basmati rice or other long-grain white rice<br />3 cups (or more) low-salt chicken broth<br />3/4 teaspoon salt<br />1/4 teaspoon (generous) crushed saffron threads<br />6 tablespoons freshly grated Parmesan cheese<br />3 tablespoons chopped fresh chives<br />Parmesan cheese shavings<br /><br /><span style="font-style:italic;">Directions:</span><br />Melt butter in heavy large saucepan over medium heat. Add peppers and onion. Sauté until soft, stirring often, about 5 minutes. Add rice; stir 1 minute. Mix in 3 cups broth, 3/4 teaspoon salt, and saffron. Bring to simmer. Reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes. Remove from heat; stir in 6 tablespoons grated cheese. Season with salt and pepper. (Pilaf can be made 30 minutes ahead. Keep covered. Rewarm over low heat, adding more broth by tablespoonfuls to moisten if necessary.) Stir 1 1/2 tablespoons chives into pilaf. Mound in serving bowl. Top with cheese shavings and remaining 1 1/2 tablespoons chives.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-8031197910244108582009-10-01T10:25:00.000-07:002009-10-01T10:25:00.738-07:00Dinner Party - Part 2<span style="font-style:italic;"><br /><li>Bruschetta w/White Beans, Sun Dried Tomatoes & Basil</li><br /><li>Spinach, feta, raspberry, candied nut salad w/ raspberry vinaigrette </li><br /><li>Chicken with Goat Cheese and Sundried Tomato Sauce</li><br /><li>Saffron Rice and Red Pepper Pilaf</li><br /><li>Strawberry Mascarpone Tart</li></span><br /><br />Moving on to the first course. I served a simple spinach, feta, raspberry, and candied pecan salad. This is really simple to make and doesn't require any cooking at all.<br /><br />Spinach, Raspberry, and Feta Salad (by me)<br /><br />1 package pre-washed spinach (12 oz)<br />4 oz feta (reduced fat is fine)<br />1 small container raspberries, washed and dried.<br />handful of candied pecans or walnuts<br /><br />Dressing:<br />1/3 part raspberry vinegar<br />2/3 part olive oil<br />salt and pepper to taste<br /><br />I probably made about 3/4 of a cup of dressing, but you can play around with this a bit. If you like your salad more acidic, then put a bit more vinegar, and less oil. Its not an exact science and you can't really mess it up.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-35708988339013303382009-09-29T10:07:00.000-07:002009-09-29T10:07:00.314-07:00Dinner PartyA couple months ago I invited another couple over for dinner. I thought the evening turned out pretty well overall. Here is what I ended up making:<br /><br /><span style="font-style:italic;"><br /><li>Bruschetta w/White Beans, Sun Dried Tomatoes & Basil</li><br /><li>Spinach, feta, raspberry, candied nut salad w/ raspberry vinaigrette </li><br /><li>Chicken with Goat Cheese and Sundried Tomato Sauce</li><br /><li>Saffron Rice and Red Pepper Pilaf</li><br /><li>Strawberry Mascarpone Tart</li></span><br /><br />Unfortunately, I forgot to take pictures of most of the meal. Starting with the appetizer, I loved the flavor of this dish and it had a hint of spice. <br /><br /><span style="font-weight:bold;">Bruschetta w/White Beans, Sun Dried Tomatoes & Basil</span> (<a href="http://joelens.blogspot.com/2009/06/bruschetta-wwhite-beans-sun-dried.html">joelens.blogspot.com</a>)<br /><br />1 -2 cloves garlic sliced thin<br />2 tablespoons olive oil<br />1/2 teaspoons Chili flakes<br />2 tablespoons Basil leaves (8-10 pieces)<br />1/3 cup Sundried tomatoes, julienned<br />Lemon juice to taste<br />Kosher salt & fresh black pepper to taste<br />3/4 cup canned white beans (Great Northern)<br />1/4 cup chicken broth<br />2 oz. Parmesan cheese, grated<br />Thick slices of Italian bread<br />Extra virgin olive oil for drizzling<br />Italian Parsley for garnish, chopped<br /><br />In a saute pan on medium heat, toast the sliced garlic in the pure olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil. When the leaves are wilted and crispy, add the sundried tomatoes. Toss for a minute or so and adjust the seasoning with lemon juice, salt and pepper.<br /><br />Add the beans to the pan. Add the chicken broth and mix all together and mash to your preferred texture - smooth or chunky. Hold warm. Adjust consistency as necessary with the bean liquid, a little at a time.<br />Grill or toast the bread on both sides until crispy. Be careful on high heat as bread burns easily. Lightly swipe the remaining garlic clove on one side of the bread. Arrange the toasted bruschetta on a serving platter. Top each piece with some of the tomato-bean mixture, then sprinkle the grated Parmesan over the mixture. Drizzle the remaining extra virgin olive oil on the bruschetta and finish with the parsley. Serve warm.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-56347854005929053342009-09-27T14:56:00.000-07:002009-09-27T15:01:45.414-07:00Blueberry MuffinsWow, its been so long since I last updated. My apologies! Between marathon training, family visiting, and a new job, I have not had much time to try lots of new recipes. However, I did try a few new things, and I hope to be posting on a more regular basis again.<br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-06-30-BlueberryMuffin.jpg"><br /><br />These muffins were easy to make and tasty. The streusel topping really makes them taste more like mini coffee cakes.<br /><br /><span style="font-weight:bold;">Blueberry Muffins</span> (<a href="http://annies-eats.com/2007/06/30/blueberry-muffins/">Annies-Eats.com</a>)<br /><br />yield: 8 muffins<br /><br /><span style="font-style:italic;">Ingredients:</span><br />1 ½ c. flour<br />¾ c. sugar<br />½ t. salt<br />2 t. baking powder<br />1/3 c. vegetable oil<br />1 egg<br />~1/3 c. milk<br />1 cup blueberries (or more)<br />streusel topping:<br />¼ c. sugar<br />2 T. and 2 t. flour<br />2 T. butter, cubed<br />¾ t. cinnamon<br /><br /><span style="font-style:italic;">Directions:</span><br />Preheat the oven to 400°. Grease or line 8 muffin wells with muffin liners.<br />Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Pour into lined muffin cups; fill to the top.<br />To make streusel topping, combine listed ingredients and mix well with a fork until crumbly. Sprinkle over tops of muffins.<br />Bake at 400° for 20-25 minutes.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-31134832201125588682009-07-31T09:00:00.000-07:002009-07-31T09:00:02.548-07:00Brown Sugar PancakesThese pancakes were good, but nothing amazing. They were easy though, so I would make them again. I've been searching for a good brown sugar recipe ever since we went to New Zealand and had the most amazing brown sugar pancakes there.<br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-06-27-Pancakes.jpg"><br /><br /><span style="font-weight:bold;">Brown Sugar Pancakes</span> (<a href="http://bakingbites.com/2009/02/brown-sugar-pancakes-with-brown-sugar-maple-syrup/">BakingBites.com</a>)<br /><br />Ingredients:<br />1/2 cup brown sugar (pref dark.)<br />3 tbsp butter, softened<br />2 1/4 cups all purpose flour<br />2 tsp baking powder<br />1/2 tsp salt<br />2 large eggs<br />2 cups milk, any kind<br />1 tsp vanilla extract<br /><br />In a small microwave-safe bowl, melt together brown sugar and butter. Stir well, then set aside to cool slightly.<br />in a large bowl, whisk together flour, baking power and salt. Pour in eggs, milk and vanilla extract, along with brown sugar mixture and stir until well combined. No streaks of dry ingredients should remain.<br />Heat a skillet or griddle over medium-high heat, until a drop of water skitters around when dropped on the surface. Lightly grease with butter or oil, and drop pancake batter by 1/4-cup measures on the pan. Cook until pancake is slightly dry around the edges and small bubbles form in the batter (bottom will be browned). Flip and cook for another minute or so on other side, until bottom is browned.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com2tag:blogger.com,1999:blog-5852112778823424900.post-58579972654680608532009-07-28T15:03:00.000-07:002009-07-28T21:53:18.197-07:00Chicken Tikka MasalaI've tried quite a few recipes for Chicken Tikka Masala and none of them ever tasted right. A friend gave me a new cookbook for my birthday and I gave this recipe a try. I found it to be really delicious and much closer to what you would find in an Indian restaurant. Its also really simple to make (no toasting of spices or grinding) and thats always a plus.<br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-06-25-ChickenTikiMasala.jpg"><br /><br /><span style="font-weight:bold;">Chicken Tikka Masala</span> (<a href="http://www.americastestkitchen.com/">America's Test Kitchen Cookbook</a>)<br /><br />This dish tastes best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted; do not use fat-free yogurt. For a spicer dish, do not remove the ribs and seeds from the chile. The sauce can be made and refrigerated up to 4 days in advance; gently reheat the sauce before adding the hot chicken. Serve with basmati rice.<br /><br />Ingredients: <br /><br />Chicken Tikka<br />1/2 teaspoon ground cumin<br />1/2 teaspoon ground coriander<br />1/4 teaspoon cayenne pepper<br />1 teaspoon salt<br />2 pounds boneless, skinless, chicken breasts, trimmed<br />1 cup plain whole-milk yogurt<br />2 tablespoons vegetable oil<br />2 garlic cloves<br />1 tablespoon grated fresh ginger<br /><br />Masala Sauce<br />3 tablespoons vegetable oil<br />1 onion, minced (about 1 cup)<br />2 garlic cloves, minced<br />2 teaspoons grated fresh ginger<br />1 serrano chile (I kept the ribs and seeds), minced<br />1 tablespoon tomato paste<br />1 tablespoon garam masala<br />1 28oz can crushed tomatoes<br />2 teaspoons sugar<br />1/2 teaspoon salt<br />2/3 cup heavy cream<br />1/4 cup chopped fresh cilantro<br /><br />Directions:<br />1. Combine the cumin, coriander, cayenne, and salt in a small bowl. Sprinkle both sides of the chicken with the spice mixture, pressing gently so it adheres. Place the chicken on the plate, cover with saran warp and refrigerate for 30-60 minutes. In a large bowl, whisk together the yogurt, oil, garlic and ginger. Set aside.<br /><br />2. Heat the oil in a large dutch oven over medium heat until shimmering (hot). Add the onion and cook, stirring frequently, until light golden (8-10 minutes). Add the garlic, ginger, chile, tomato paste, and garam masala. Cook while stirring frequently until fragrant (3 minutes). Add the tomatoes, sugar, and salt; bring to a boil. Reduce the heat to medium low, cover, and simmer for 15 minutes, stirring occasionally. Stir in the cream and return to simmer. Remove the pan from the heat and cover to keep warm.<br /><br />3. As the sauce simmers, heat up the grill (medium high). Spray the grill with some nonstick spray if you wish. Using tongs, dip the chicken into the yogurt mixture and place on the grill. Grill until chicken reaches 160 degree; flipping halfway through.<br /><br />4. Let the chicken rest for 5 minutes, then cut into 1-inch chunks. Stir the chicken pieces into the warm sauce (do not simmer the chicken in the sauce). Stir in the cilantro, season with salt to taste, and serve.Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com0tag:blogger.com,1999:blog-5852112778823424900.post-91702283936977561152009-07-12T22:28:00.000-07:002009-07-12T22:43:56.715-07:00Caprese Salad BitesThis is a simple, healthy, and delicious appetizer to make for parties. <br /><br /><img src="http://nondot.org/tonic/lj/foodblog/2009-06-06-CapreseBites.jpg"><br /><br />Caprese Salad Bites (by ME!, ok.. so Caprese salad has been around for decades, this is just a miniature version of it)<br /><br />Ingredients:<br />1 log fresh mozzarella cut into bite sized pieces (or balls), approx +8oz, no positive on the amount<br />bunch of basil leaves (20-30 small leaves or break up bigger ones)<br />1 package grape tomatoes (20-30 tomatoes?)<br />3 T balsamic vinegar<br />1/4 cup olive oil<br />salt, pepper to taste<br />20-30 toothpicks<br /><br />Take a toothpick and spear the piece of mozzarella, basil, and 1 tomato. Repeat until you run out of ingredients. Place on a platter. <br /><br />In a bowl mix together the olive oil and balsamic vinegar. Add salt and pepper to taste.<br /><br />Drizzle dressing over the caprese bites. If you need more dressing, just make more. Each bite should have a taste of dressing.<br /><br />Sorry its not more precise, but I promise its easy!Tanyahttp://www.blogger.com/profile/00207773709530141699noreply@blogger.com3