Skillet Brownie

We made this skillet brownie tonight in cooking class. It is a recipe from Barefoot Contessa Make It Ahead cookbook.  

It’s rich, rich, rich in chocolate decadence that your family will love. It will be going, going, gone before you know it. 

You’ll need 4 small cast-iron skillets or 1 8” cast-iron skillet. 

Ingredients:

• 1/4 pound (1 stick) 1/2 cup unsalted butter
• 1 cup Hershey’s semisweet chocolate chips, divided in half
• 1½ ounces or 3 tablespoons unsweetened chocolate powder
• 2 extra-large eggs
• 2 teaspoons instant coffee powder, such as Nescafé
• 1½ teaspoons pure vanilla extract
• 1/2 cup plus 1 tablespoon sugar
• 1/4 cup plus 1 tablespoon all-purpose flour, divided
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 pint vanilla ice cream

Directions:

Preheat the oven to 350 degrees

Heat the butter, 4 ounces of the chocolate chips, and the unsweetened chocolate together in a medium heat-proof bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature.

In a medium bowl, sift together ¼ cup of the flour, the baking powder, and salt and stir it into the chocolate mixture. Toss the remaining ½ cup of chocolate chips and one tablespoon of flour together in a medium bowl and stir them into the chocolate mixture. Spoon the mixture into 4 individual 3.5” cast-iron skillets and place them on a sheet pan. Bake for 22 minutes exactly. Or 1 8” cast-iron skillet for 35-40 minutes. If the center is not set add 5 minutes and recheck, repeat if necessary until done. Don’t overbake! A toothpick inserted in the center will not come out clean. Serve warm with a scoop of ice cream. Yum Yum!

Beef Tenderloin with Mustard Cream Sauce

Fresh creamery Mustard Cream Sauce made with a secret (🤫) ingredient Greek yogurt. Is there anything more satisfying than a juicy tender steak cooked to perfection?  I say, not as life is more than tasks, but tastes. And to top it off with this sauce is pure heaven.

Total time to prepare and cook 1 1/2 hour. Serves 8-9

Beef Ingredients:

4 lbs beef tenderloin
2 teaspoons paprika
2 teaspoons coriander
2 teaspoons cumin
1/4 teaspoon ground ginger (alt cinnamon)
Salt and pepper, to taste
2 tablespoons olive oil

Mustard Cream Sauce Ingredients:

2 tablespoons olive oil
2 tablespoons whole-grain mustard
1 tablespoon honey
1 small shallot, finely chopped
1 cup nonfat Greek yogurt
Salt and pepper, to taste

Directions:

Preheat oven to 450F

Line a rimmed baking sheet with foil. Let beef rest at room temperature for 20 minutes.

In a bowl combine the spices with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Working on the baking sheet rub the beef with the olive oil then rub the spices on the beef. Roast in the oven until the internal temperature reaches 140 degrees, about 40-50 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.

While the beef rests prepare the mustard cream sauce. In a bowl whisk together the oil, mustard, honey, salt and pepper until the honey dissolves. Add in the chopped shallots and Greek yogurt, stir to combine. Serve with beef. Yum Yum!

Thanks RedBook for the recipe.

Romanesco Orange Cauliflower Pasta Casserole

Who has eaten romanesco? How about orange cauliflower? 

Is an orange cauliflower better than the typical white varity? The orange cauliflower was discovered in Canada in 1970 and after many years of crossbreeding they are now widely available. The orange color comes from a genetic mutation that allows the plant to hold more beta carotene, which gives the plant 25% more vitamin A than the white cauliflower.

Despite being called the Cheddar cauliflower, it doesn’t have a cheesy taste. Orange cauliflowers taste about the same as the white ones, but some say it has a sweetier taste and creamier texture.

Romanesco looks like it came from an alien planet. It’s spiral formation didn’t always exist in nature, but was a result of selective breeding by Italian farmers in the 16th century.

This edible flower is from the same family that includes broccoli, cauliflower, Brussels sprouts and cabbage. It taste is very similar to cauliflower, but with a slightly nuttier, earthier flavor.

This recipe takes 45-60 minutes to prepare and cook. You need a Dutch Oven for this recipe. Serves 4

Ingredients:
1 tablespoon olive oil
2 tablespoons butter
1 medium white or yellow onion, chopped
2 large cloves of garlic, finely chopped
Salt and pepper, to taste
1 bay leaf
1/2 cup chicken stock
1/2 cup dry white wine
1/2 of a head of romanesco, cut into florets
1/2 of a head of orange cauliflower, cut into florets
1/2 teaspoon crushed red pepper flakes
1 teaspoon lemon zest
1 tablespoon fresh rosemary, finely chopped
1 box of mezze rigatoni
1 cup ricotta cheese
2 tablespoons thyme, finely chopped
1/2 cup pecorino cheese, grated

Directions:

In a large pot bring to boil and cook the pasta al dente according to the package instructions.

While the pasta is cooking add the oil and butter to the Dutch Oven and warm on med/high heat. When hot add in the onions, garlic, salt, pepper and bay leaf. Stir until the onions soften.  Then add in the stock cook one minute then add in the wine. Arrange the romanesco and cauliflower on top of the onions then add the red pepper flakes, lemon zest and fresh rosemary. Cover and cook 10 minutes, stirring occasionally.

When the vegetables and pasta are done add a laddleful of pasta water to the vegetables. Drain the rest of the pasta water and add the pasta to the Dutch Oven with the vegetables. Add in the ricotta cheese, thyme and pecorino cheese, mix well. Taste test for adding additional salt and pepper. Serve hot. Yum Yum!

PS: Have a leftover chicken breast? Cube a cooked chicken breast to make this into a meal for dinner. Just add a salad and a glass of your favorite white wine. 

PSS: I really wanted to make this , but I guess I’ll have to wait until next December when romanesco is harvested and sold in stores. I’ve looked in most of the Indianapolis stores and there is none to be found.🙁

April Fools Caesar Salad Cake

I got my new Food Network Magazine today. I saw this Caesar Salad Cake recipe and thought it would be great for April Fools Day, which is also Easter Sunday this year. The croutons are just cubes of extra cake and the Parmesan cheese is shaved white chocolate. This recipe also includes a “dressing”, that’s a bottle of pourable frosting. 

In order to make this recipe you’ll need wafer paper, parchment paper, pastry brush and a vegetable peeler. Total Time to prepare and cook 3 hours. Serves 8-10

Ingredients:

3 tablespoons vodka
2 tablespoons powdered sugar
Green and yellow food coloring
Cooking spray
1 15-16 oz box of yellow cake mix plus required ingredients to make the cake per box instructions
1 16 oz tub of white frosting
1 oz white chocolate

Directions:

Make the lettuce: mix the vodka and the powdered sugar in a pie dish. Add a few drops of green and yellow food coloring and mix gently with a pastry brush. Do not fully mix as you want to have a few shades of green in the dish.

Lay out the wafer paper on a piece of parchment paper and lightly coat with the cooking spray. Brush on the food coloring mixture to fully cover leaving darker shades of green in some spots. Let dry until crisp, at least 2 hrs.

Coat a 1 1/2 quart oven proof bowl and 3 muffin tins with cooking spray. Prepare the cake batter per box instructions. Pour the cake batter in the muffin tins then the remaining in the bowl. Bake in a 325F preheated oven for 15 minutes for the cupcakes and 45-50 minutes for the bowl cake. Let cool.

Make the croutons:  Cut the cupcakes into 1/4 inch squares. Toast under the broiler until lightly browned. Set aside.

Remove the bowl cake and cut in half horizontally with a large serrated knife. Spread the white frosting on the bottom half and then cover with the top half.  Place the bowl cake in a salad bowl that is slightly larger than the bowl cake. Frost the top of the cake, but make sure you keep 1/2 cup of the frosting for the “dressing “.

Tear the green tinted wafer paper into small pieces and arrange them on top of the cake to look like lettuce. Keep a few pieces for the dressing.

Shave the white chocolate into thin shards with a vegetable peeler. Sprinkle the white chocolate and the croutons on top of the lettuce.

Make the dressing: Melt the 1/2 cup of reserved frosting in the microwave until pourable. Crumble the few pieces of wafer paper into the dressing to resemble herbs. Stir and pour into a salad dressing bottle.

Serve. Yum Yum!

Creamy Tomato Cucumber Salad

Today is the first day of spring and warmer weather means lighter cooler salads. One of my favorite warm weather salad is the Creamy Tomato Cucumber Salad.

You know true love is the greatest thing in the world...except for a creamy tomato cucumber salad where the cucumber is cool and crisp and the tomato is ripe. Serves 6

Ingredients:

1/3 cup sour cream
2 tablespoons mayonnaise
1 tablespoon cider vinegar
1 teaspoon sugar
Pinch of salt
1/4 teaspoon black pepper
2 teaspoons fresh dill, chopped
1 medium cucumber, cut in half lengthwise and
sliced
3 medium tomatoes, cut into thin wedges
1 red onion, thinly sliced

Directions:

In a large bowl combine the sour cream, mayonnaise, vinegar, sugar, salt, pepper and dill. Add in the cucumber, tomato and onion. Mix well, cover with plastic wrap and chill at least 30 minutes. Yum Yum!

Homemade Pasta from Kitchenaid

Perhaps one day when you’ll wake from a pleasant slumber to the scent of fresh homemade pasta smothered in a spaghetti sauce and top with a couple meatballs...You’ll understand that life is not solely composed of tasks, but tastes.

Fresh homemade pasta made with your Kitchenaid...is there anything more comforting? I say there is. And perhaps you’ll agree when you sample homemade pasta vs store bought pasta from a box. With the genuine essence of homemade pasta in every bite you’ll  receive a luxurious comfort in your mouth without adding to the luxury of your waistline.

Nutritional facts: cooked, 1 cup serving
Homemade Fresh Pasta  vs. Dry Pasta
Calories 184 vs 224

Ingredients:
2 3/4 cups “00” flour (plus additional for dusting)
3-eggs
Pinch kosher salt

Directions:

In the Kitchenaid bowl add your flour. Make a well in the middle of the flour and add your eggs and salt. Use the flat beater attachment, mix until combined. (Too dry, add an egg. Too wet, add more flour until a dough consistency forms)

Remove the beater attachment and attach the dough hook. Mix until the dough forms a ball. Wrap the dough with plastic wrap and transfer to the refrigerator to let it rest for approximately 30 minutes.

Using a sharp knife, or a pastry bench scraper, cut the dough ball into four equal portions. Refrigerate all but one until needed. Now attach your pasta roller and adjust to setting 1. Sprinkle the attachment with a small amount of flour.

Press the dough ball onto a clean pasta/pastry board until flat. Run the pasta through the roller attachment. Reset the attachment to setting 2 and run the pasta through. Continue with this pattern, adjusting the setting each time until your pasta is thin. This will take several phases. Continue with the remaining pasta balls.

Remove the pasta roller and attach the spaghetti cutter. Carefully run the pasta sheets through then transfer to a baking sheet and lightly sprinkle with flour until ready to cook. Repeat with the remaining pasta sheets. The fresh pasta should be cooked immediately in a pot of salted boiling water for 3-5 minutes. If your not ready to cook them let the pasta dry on a pasta rack for 30 minutes, then wrap and refrigerate for 2 days or freeze for 2-3 months. Yum Yum!

Irish Spinach Mac and Cheese

I’m so glad I took a DNA test from Ancestry.com or I would never have found out I’m part Irish. You’d think with a family of gingers I would have known.

I want to wish everyone a Happy and Safe St. Patrick’s Day. This Irish Spinach Mac and Cheese is a fun way to celebrate the day with your children or grandchildren.

You’ll need a food processor to make this recipe. Total Time to prepare and cook is approximately 1 hour. Serves 4-6.

Ingredients:

8 ounces fresh baby spinach or 1 cup frozen spinach
  FYI: We are using fresh baby spinach, but if you are using a cup of frozen spinach skip step 1, the            blanching step.
1 bunch parsley, tough stems removed, about 1 cup packed of leaves
1/2 pound (2 cups) dry elbow macaroni pasta
Salt for pasta water
1 Tbsp cream
3 Tbsp butter
1 clove garlic, minced
3 Tbsp flour
2 1/2 cups milk
1 1/2 cups shredded white sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1 teaspoon herbs de provence (or dry tarragon or Italian herb mix)
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce and/or 2 finely chopped anchovies
1/2 teaspoon dry mustard
1 teaspoon lemon juice
Salt to taste

Directions:

1. Blanch the fresh spinach and parsley. Bring a large pot of water to a boil, then add the spinach and parsley and blanch for 1 minute. Use a slotted spoon to remove the parsley and spinach and place them in a bowl of ice water. DO NOT discard the blanching water as you will use it to cook the macaroni. Remove the spinach and parsley from the bowl of ice water and place them on some paper towels. Blot them to remove excess liquid.

2. Return the blanching water to boil add 1 tablespoon of salt for every 2 quarts of water. Add macaroni and cook it al dente. If the box instructions say cook for 8 minutes, only cook for 6 minutes.  The macaroni will continue to cook when it’s added to the sauce. Drain, rinse with cold water and set aside.

3. While the macaroni is cooking, In your food processor purée the spinach and parsley with a tablespoon of the cream until smooth.

4. Make your white roux. In a medium size saucepan add the butter. Once the butter has melted add in the garlic and cook 20-30 seconds then add the flour, stir to combine. Remove from heat and slowly add in your milk whisking continuously (best to use a flat whisk to get rid of lumps). Return to the heat and continue to whisk until the mixture thickens.

5. Add in your seasonings and cheeses, stir until cheese melts and the sauce is smooth. Add in the spinach and parsley, stir to combine. Add in the macaroni and fold it into the sauce, mix well. Taste test to see if more salt is needed. If you want you can add some cheese to the top and broil for 5-10 minutes or until the cheese melts. Yum Yum!

My little Irish gingers