creme brulee

"I think every woman should have a blowtorch." - Julia Child

Indeed, Julia's right. The first time I tried creme brulee, I was in love. The crispy, caramelized top is my favorite part of the dessert - a magical outcome of sugar and a kitchen torch. The creamy goodness below is just as divine.

Using my kitchen torch is likely the most controlled use of fire I'll ever experience in my lifetime. And, I feel so powerful - that's what I'm talkin' about.

I hope you enjoy this recipe as much as I do...

Creme Brulee
recipe & photo courtesy of Williams Sonoma

Ingredients:
1/2 vanilla bean
2 cups heavy cream
3 egg yolks
Pinch of salt
1/4 cup plus 4 Tbs. sugar

Directions:
Preheat an oven to 300°F. Have a pot of boiling water ready. Line a baking pan that is 2 to 3 inches deep with a small kitchen towel.

Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2-quart saucepan. Add the cream, stir to mix and set the pan over medium-low heat. Warm the cream until bubbles form around the edges of the pan and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes.

In a large bowl, whisk together the egg yolks, salt and the 1/4 cup sugar until smooth and blended. Gradually add the cream to the egg mixture, whisking until blended. Pour the custard through a fine-mesh sieve set over a bowl. Divide the custard among four 5- or 6-oz. ramekins and place the ramekins in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custard is just set around the edges, 35 to 40 minutes.

Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 Tbs. of the sugar evenly over each custard. Using a kitchen torch, melt the sugar according to the manufacturer's instructions. Serve immediately.

Serves 4.

spiced pork tenderloin

This has been a favorite pork recipe of ours - we usually grill the tenderloin. Adds a nice touch of smoky barbecue. The avocado salsa is the perfect accompaniment to the meat. We usually serve with buttermilk mashed potatoes and a green veggie. Enjoy.

Spiced Pork Tenderloin and Avocado Salsa
Gourmet | April 2000

Yield: Serves 6
Active Time: 10 min
Total Time: 40 min

2 1/2 tablespoons coarse salt
1 tablespoon ground allspice
1 tablespoon cayenne
3 (3/4-pound) pork tenderloins
1 tablespoon oil

Accompaniment:Pineapple-Avocado Salsa


Preheat oven to 400°F.

Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.

Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155°F, 20 to 25 minutes. Let pork stand 5 minutes before slicing.

Note: meat can be grilled as well.

Pineapple-Avocado Salsa
Gourmet | April 2000

Yield: Serves 6
Active Time: 25 min
Total Time: 25 min

1 cup 1/4-inch-dice fresh pineapple
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 firm-ripe California avocado, cut into 1/4-inch dice
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
1 1/2 teaspoons minced fresh jalapeño chile, including seeds
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil

Stir all ingredients together and season with salt.

italian green salad

Have you ever had Olive Garden's house salad?! I really don't care for their pasta, etc., but could live off their all-you-can-eat salad and soup and breadsticks. mmmmm.....it's so good (as Mr. Food says.)

Don't know what it is about their salads, but they are the best - always served fresh, crisp and cold, which is a good start. Besides, what is there to love about a room temperature, limp lettuce salad, anyways?

I love how the flavors complement each other - combination of iceberg and romaine lettuce, sliced black olives, pepperoncini peppers, red onion, roma tomatoes, shredded parmesan, seasoned croutons and a nice italian vinaigrette. The tangy surprise bite of the pepperoncini peppers is my favorite. While many may push them to the side, I dig to the bottom of the bowl for them. Those and the black olives.

Here's a recipe I found on Google, and it appears to be a pretty close second to the real deal.

Italian Green Salad
adapted from Food Network

For the dressing:
•1/4 cup extra-virgin olive oil
•2 tablespoons white wine vinegar
•3 tablespoons Miracle Whip
•1 tablespoon lemon juice
•2 tablespoons grated parmesan cheese
•1/4 teaspoon garlic salt
•1/2 teaspoon dried Italian seasoning

For the salad:
•1 10-ounce bag American salad blend (I bought an Italian blend mix and doctored up with some fresh romaine lettuce.)
•1/4 red onion, thinly sliced
•4 small pickled peppers, such as pepperoncini
•1 small vine-ripened tomato, quartered
•2 tablespoons sliced black olives
•1/2 cup large croutons
•1 tablespoon grated parmesan cheese

Directions
Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.

Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing. Serve in a chilled glass or aluminum bowl. Serve with pasta and/or bread.

citrus beauty

How beautiful is that? Grapefruit. So simple, yet so classic and amazing. So fresh - a glimmer of spring, during this March winter hangover. mmmm.

Growing up, I remember being fascinated by how my dad loved to eat a half grapefruit in the morning. He would split it in half, sprinkle generously with sugar and save the other half for the next day. I remember hovering over his bowl, as he used his serrated spoon to carve out the juicy, pink flesh. At the end, he would squeeze the remaining juice into his bowl and finish it - the best part.

I have the same love and appreciation for grapefruit today. And, Dane & Eleanor love it as well (so, I almost have to eat them by myself.) Otherwise, I'm often left with the juice at the end. There are different varieties of grapefruit, but I prefer the Texas red. In fact, just finished the last of them today. Must go to the store and stock up again...

lemon bars

These are tricky, I won't lie. And, very lemony. But, Ina Garten's recipes are usually winners, so thought I'd give the recipe a shot. I found cutting them into bite size pieces was the perfect dose of lemon for me, but they seemed to lose their form in such small bites. It was difficult to know for sure when the filling was "set" as the recipe suggests. I also think I whisked my filling just a little too much, as it got a little bubbly and frothy, and as a result, the tops of my bars were a little white. Good thing they're dusted with confectioner's sugar.

Surprisingly, my daughter Clare loved these. She tried to share her love with a friend, but her friend wasn't sold by the bars. I served the majority of them for a staff appreciation lunch for my kids' school and I got a kind note from one of the staff. They were gone, so hopefully, another good sign. Next time I make them, I may tweak the level of citrus. See what you think - enjoy!

Lemon Bars
(adapted from Barefoot Contessa)

For the crust:

•1/2 pound unsalted butter, at room temperature
•1/2 cup granulated sugar
•2 cups flour
•1/8 teaspoon kosher salt

For the filling:

•6 extra-large eggs at room temperature
•3 cups granulated sugar
•2 tablespoons grated lemon zest (4 to 6 lemons)
•1 cup freshly squeezed lemon juice
•1 cup flour
•Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.

Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling,

whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles or bite size pieces and dust with confectioners' sugar.

homemade ice cream and fudge sauce

I LOVE ice cream! I grew up eating ice cream (Schwans vanilla in the tin cans, if you must know.) Today, I share a love of ice cream with my husband, Jeff and my kids. We have it at least weekly (more often in the summer.)

Here's some more recipes of my friend Molly's. I've had both and they are delicious! Enjoy!

Ice Cream

6 eggs beaten (can use an egg substitute if concerned about salmonella)
1 tsp salt
3 pts cream or half and half
2 ½ c sugar
3 T vanilla
3 c skim milk
Mix well and put into ice cream freezer.
Pack ROCK SALT (not table salt) around container.
Follow directions of the ice cream freezer.

Chocolate Sauce

(Molly says it's the best sauce EVER made.)
1 can (tall) carnation milk
2 c white sugar
4 T cocoa
4T butter
2 tsp vanilla
Combine sugar and cocoa and stir over low heat but do not melt sugar. When mixture is hot add butter and blend well. Add milk, stir constantly. Increase heat and boil rapidly for 1 minute. Remove from heat and add vanilla. Keeps well in fridge.

blues over baby green beans

Here it is...

I've got the blues.... This is the last baby food in the house :(. I just can't seem to part with these prunes and green beans. Funny, because none of my kids really cared for the baby veggies, and I really only bought prunes for emergencies. So, why do I still have them in my cupboard? Well, they're not expired yet and I just can't throw them. My babies aren't babies anymore (sad pause...), but I still can't toss them.

How can this stage of my life already have passed?! Brendan is 9 and it seems like yesterday I was a new mom, cuddling him 24/7. Now, he's almost as tall as me and he's grown up to such a young man (or so he seems.) Clare is 7, and a girl who knows what she wants. I chuckle when I think about her wanting to take dance lessons at 3, but deciding it "wasn't for her" by the end of the 6 weeks. Dane will be 4 in July and he's determined to eat all the green beans he can now, so he can be big like Joe Mauer. Dane got a little teary eyed the other day when we were talking about growing up and all the milestones of going to school, leaving for college, getting married, etc. Now, he tells me he doesn't want to grow up because he wants to live with mom and dad forever. (I'm OK with that.) And, Eleanor will be 18 months in April and she's already role playing - crawling around on all fours, acting as a puppy (with panting and barking included. She loves to climb as well (even up to the kitchen countertops.)

My babies are growing up...way too fast. And, I LOVE being their mom. I feel so blessed to have such a wonderful family. And, I may hang on to those jars of baby food for just a little longer. At least I'll have an excuse to throw them once they expire.

And, a message for my kids - our doors are always open and you're always welcome. :)

mastery of salts

I'm intrigued by various salts and their uses for cooking and baking. Obtaining the right level of saltiness in your food is really an art in itself. Here are some notes on kosher, sea and table salts from bonappetit.com...

Kosher Salt

Kosher salt, usually sold in large boxes, is ideal for salting water when cooking pastas or vegetables, for brining, and for many other cooking uses. It's additive-free, coarse-grained, and has a fine flavor.

Many recipes call for kosher salt rather than table salt but be careful: The two are not interchangeable; 1 teaspoon of table salt is equivalent to 1 1/2 tablespoons of kosher salt.

We use kosher salt for salting our steaks and other meats, as well as for salting our boiling water. We keep a small dish within reach of the oven/stove, ready to use.

Sea Salt

Sea salt has a bracing marine flavor, and is best sprinkled on food just before eating. Certain sea salts are rich in minerals, which gives them an off-white or gray color. Fleur de sel is an especially valued type of French hand-harvested sea salt.

Sea salt has a nice flavor and is great for finishing cooked foods. I love dark chocolate coated caramels with sea salt - the salty, sweet combination complements each other so well. mmmmm...

Table Salt

Table salt is inexpensive common white salt; it's very fine-grained and contains additives that help it flow easily from shakers. It's used in cooking and as a condiment, especially when bigger grains of sea salt and kosher salt are not desired.

Sea salt and kosher salt are not interchangeable: 1 teaspoon of table salt is equivalent to 1 1/2 tablespoons of kosher salt.

kincaid's cajun chicken fettuccine

My good friend Jill made this for Jeff and I long ago, B.K. (before kids), and now it's a favorite.

This dish has a lot of heat, so be sure to serve with crusty bread, a salad and a tall glass of ice water. You can adjust the spice to your liking as well. Enjoy!

Kincaid's Cajun Chicken Fettuccine

24 oz. fettuccine noodles (approximately 1 and 1/2 pkgs.)
12 oz. chicken tenderloin, cut into one-inch cubes (we tend to double this)
3 1/3 oz. Parmesan cheese, shredded
8 tbs. unsalted butter
4 t. chicken seasoning (see below)
24 oz. Cajun sauce (see below)

Chicken seasoning:
1/4 c. kosher salt
1 1/2 t. cayenne pepper
2 t. dried basil
3 t. black pepper
1 1/2 tbs. garlic powder
3 t. ground cumin

Cajun sauce:
8 oz. unsalted butter
1/2 lb. onion, diced
1 1/2 t. minced garlic

1/2 t. dried basil
1 tbs. dried thyme
1 1/2 t. white pepper
2 t. cayenne pepper

2 tbs. Tabasco
5 c. tomato sauce
1 1/2 tbs. Worcestershire sauce
3 1/2 c. chicken stock

1 1/2 tbs. sugar
1 c. green onions, thinly sliced

To prepare sauce: Melt butter in a saucepan. Add onions and garlic and saute for 5 minutes. Add dry seasonings and continue to cook for 10 minutes. Add stock, Worcestershire, Tabasco, and tomato sauce, and simmer for 20 minutes. Add green onions and sugar and simmer for 15 minutes.

To prepare meal: Cook fettuccine. Rub chicken with seasoning mix. Melt butter in saute pan over medium heat. Add chicken and cook until just done. Add sauce and cook for 2 minutes. Drain fettuccine noodles and add to sauce/chicken mixture. Toss until mixed well. Place on plates and garnish with Parmesan cheese.

Serves 4.

decadent caramel pecan brownies

I've been looking online for Byerly's killer brownie recipe forever. They are divine. Not having any luck, I stumbled across this recipe. With caramel, semisweet chocolate chunks, cocoa powder, pecans, butter, eggs and sugar, it sounded like a winner. And, each new dessert I bake in my test kitchen should add experience and help me improve my "less than average" baking repertoire, right? As a side note, I will say that parchment paper is a saving grace for baked goods.

I also have to say, I was pretty impressed with this one. Not sure I should have made two batches (one, a practice round for home, and two, the real deal.) And, I'm not sure that my 6 week abs video will come through for me now. I guess instead it may just take 7 weeks, especially after nibbling on a few of these...anyways...

I served this for a staff appreciation luncheon at my kids' school. I cut them into bite-size pieces and placed them in small white paper cups, which seemed to work well (being they're so rich), and they were gone when I picked up my dishes from school. Hopefully, that was a good sign.

Enjoy.

Caramel Pecan Brownies

Makes 2 dozen brownies.

1 package (14 ounces) caramels
1/2 cup evaporated milk
1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs, slightly beaten
1 1/4 cups flour
3/4 cup cocoa
1/4 teaspoon salt
1 package (11 1/2 or 12 ounces) semisweet chocolate chunks, divided use
1 1/2 cups chopped pecans, divided use
1 teaspoon vegetable oil

To prepare oven, baking pan: Preheat oven to 350 degrees. Grease bottom and sides of 12-by-9-by-2-inch baking pan with shortening or spray with cooking spray. (I lined mine with parchment paper with extra on the ends so I could lift the brownies out to cut them.)

To melt caramels: In 3-quart sauce-pan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.

To make batter: In 2-quart sauce-pan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups chocolate chunks and 1 cup pecans.

st. patrick's day corned beef

Happy St. Patrick's Day!

I love making corned beef, and what a great day to have it...

You can usually buy it pre-seasoned at the grocery store, although, I found it at Costco this year. Let it slow cook in the crock pot all day or cook in oven at a low heat (according to package directions.) Serve with baby red potatoes or steamed cabbage and a green veggie. Yum, yum, yum.
Could also be used to make the best reuben sandwiches - just need to assemble the sandwiches with rye bread, provolone cheese, sauerkraut and thousand island dressing. I like to eat my reubens with yellow mustard.

An Irish Blessing...
May your thoughts be as glad as the shamrocks. May your heart be as light as a song. May each day bring you bright, happy hours. That stay with you all the year long...

kristen's chocolate trifle

My good friend, Kristen, impressed me and others when she served this (and many other yummy dishes) for a shower. What's not to love with a blondie base, chocolate pudding and whipped cream!? Loved her orange juice modification as well - chocolate with a slight touch of orange.

Quick side note about Kristen... she is a master of entertaining. She nails it every time, and really should host her own show. Her food, her style, her presentation, her tables, etc. - spot on perfection. She knows how to throw a party. I always know who to ask for advice or ideas... Thanks Kristen :)

This recipe is definitely a keeper and something to be savored...enjoy!

Chocolate Trifle
(infused with a touch of KZ from Paula Deen's recipe)

blondie portion
· 3 eggs
· 1/2 cup (1 stick) butter
· 1 pound light brown sugar
· 2 cups self-rising flour
· 1 tablespoon vanilla extract

pudding portion
· 2 (3.4-ounce) packages cook-and-serve chocolate pudding mix
· 1/4 cup sherry (we replaced with pulp free orange juice)

whipped cream portion
· 2 cups heavy cream
· 1/2 cup sugar

· Mint sprigs, for garnish

Preheat oven to 375 degrees F.

Grease and flour a 13 by 9 by 2-inch pan. In a bowl, beat the eggs and butter together; add the brown sugar, then gradually add the flour and mix well. Stir in the vanilla. Spread the batter in the prepared pan and bake for 25 to 30 minutes. Cool and cut into squares (Blondies).

Prepare the pudding according to the package directions. Let cool slightly. Crumble the blondie squares into chunks, put them into a glass trifle dish or any pretty dish with tall sides, and sprinkle with sherry (or orange juice.) Spoon the pudding over the blondies.

All the above can be done the night before, place in the refrigerator covered overnight.

Beat the cream with the sugar just until stiff peaks form. Spoon the whipping cream onto the completely cooled trifle. Refrigerate until serving time.

Add mint to garnish. Could also add chocolate shavings to garnish. Serve.

zucchini with prosciutto and fontina cheese

My sister, Kortney, told me about this simple, but tasty appetizer.

zucchini (2-3)
prosciutto (package)
fontina cheese

Slice each zucchini in half lengthwise, then slice each half again lengthwise, so you have slices about 1/4" thick. Place on cookie sheet lined with parchment paper. Top each zucchini with a slice of fontina cheese and top that with a thin piece of prosciutto. Drizzle olive oil over them and top with cracked black pepper. Broil in oven just until the cheese melts and the prosciutto begins to brown and crisp. Serve.

penne with parmesan cream and prosciutto

Borrowed from one of my favorite recipe sites - gourmet.com. Served this a few times for our family and once for a dinner party. My husband prefers white sauce over red, so he really likes this recipe. It's definitely rich and full of flavor, so I would recommend serving as a side dish and adding a meat and vegetable to round out the meal.

Penne with Parmesan Cream and Prosciutto
Gourmet | December 2006
photo courtesy of gourmet.com

Yield: Makes 6 (main course) or 8 (side dish) servings

2 1/4 cups heavy cream
1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 ounces)
1 pound penne
2 ounces thinly sliced prosciutto, coarsely chopped

Put oven rack in upper third of oven and preheat oven to 375°F.

Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.

Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.

Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.

Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.

feet meet heaven

Your feet will thank you...

If you have hard floors and you're on your feet for extended periods of time, you must get a chef's mat. I mean, really? Genius innovation. It's like standing on air or on clouds - or whatever that feels like. Honestly, it's like heaven for your legs and feet. Not just for chefs, but salon folks, dishwashers, you name it. Maybe, just for those who like to stand.

I don't have the 'real deal' mat. Mine's an imposter filled with foam, but still a hundred times better than standing on a hard surface for 3-4 hours at a time. I'd prefer a - a GelPro, but my imposter will do for now. First things first. I'm working on a commercial grade kitchen for goodness sakes. On second thought, I need a place to sit and lounge while in the kitchen - a hearth room with a fireplace and a cozy chair and small flat screen reserved only for the food network... dreamy. For another time...

quick sausage and mushroom lasagna

Bon Appetit comes through again...Made this for a dinner party of 8 adults. Excellent and easy to make! Serve with a full-bodied glass of red, a salad and warm crusty bread.

Quick Sausage and Mushroom Lasagna
Bon Appétit | November 2008

photo courtesy of bonappetit.com

Yield: Makes 8 to 10 servings

2 tablespoons olive oil
2 8-ounce packages sliced crimini (baby bella) mushrooms
1 large onion, chopped (about 2 cups)
2 tablespoons dried Italian seasoning blend
1 pound hot Italian sausages, casings removed
3 garlic cloves, pressed
1 cup dry red wine
4 2/3 cups marinara sauce (from two 26-ounce jars)
1 9-ounce package no-cook, flat lasagna noodles (not the ripply edge noodles)
1 15-ounce container ricotta cheese
2 8-ounce bags Italian blend grated cheese (4 cups)

Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sautéuntil brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.

Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over. Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.

molly's twinkie cake

So my good friend, Molly brought this to our house for dessert one evening and I was instantly hooked. Yum. I prefer the yellow cake mix for this, but I'm a yellow cake kind of girl. I'm sure the chocolate version is just as wonderful.

Molly's Twinkie Cake
(Molly says it's her Mom's recipe, so thank you, Molly's Mom!)

Grease 9x13 inch pan and either line bottom with wax/parchment paper or coat in flour.

You'll need a yellow or chocolate cake mix (I like Duncan Hines, but any will do.) Bake cake according to directions and let cool.

Filling: 5T flour and 1 c. milk. Cook on low, stir constantly until thick and set aside.

Mix: 1 c sugar, ½ c butter, ½ tsp salt, ½ c Crisco, 1 tsp vanilla

Then add flour mixture, beat until fluffy.

Slice cake in half, put filling between the layers.

Sift powdered sugar over top.

Chill and store in refrigerator. Serve.

mise en place = no chaos in the kitchen

I've always wondered how chefs make everything "come together" at the right time - beautiful food. perfect presentation. everything done at same time. temperature spot on.

Often, I use Jeff as my right hand man in the kitchen. He helps me remember the boiling pot on the stove or the broiler browning some wonder in the oven. If it weren't for him, I think I'd have a lot more failures in the kitchen. He's saved many a dish. For sure. (And, he does clean-up and dishes, too! I'm so lucky. He's a gem.) I like to think I'm good at multi-tasking, but for some reason, multi-tasking and cooking don't mix well for me. When I have multiple dishes going at the same time, it's like a science trying to time everything just right.

It all makes sense now - prep. Simply put. Get all your ducks in a row before you dive in and start cooking. Hard for an impatient person, but I guess it's worth a try. I just adore Williams Sonoma - for their products, their recipes, their ideas. They have everything a cook could care for. I'm including an excerpt from their article on prep.

As quoted from Williams Sonoma's article...

Mise en Place: The Secret to Cooking Like a Professional

When you're in a hurry to get dinner on the table, it's tempting to just turn on the stove and start cooking. But you'll save time in the long run if you spend a few minutes getting organized. Professional chefs call this mise en place, which literally means "put in place."

Mise en place is the secret that enables a restaurant to take your order and, ten minutes later, serve your meal fresh and piping hot. It all boils down to advance preparation. In a professional kitchen, the carrots are peeled, sliced and blanched. The stocks and sauces are made, the garlic is chopped, the meat is marinated and the water is boiling for the pasta. All that's left to be done is cook the meal. Once the prep work is done, the dish comes together easily. (So true.)

This concept translates well into the home kitchen. No matter how simple the recipe, taking time to organize your equipment and prep the ingredients will streamline the cooking process. That way, you won't be chopping the parsley for the sauce while the steaks burn, or rummaging around for the cheese grater (and the cheese) while the pasta overcooks. If you're preparing several dishes at once, mise en place is essential to prevent last-minute chaos in the kitchen. (Love the chaos reference, as I can so relate.)

Before you start chopping and dicing, read the recipe through twice to familiarize yourself with all the steps. The list of ingredients specifies simple prep work, such as zesting the lemons or melting the butter. The directions alert you to any tasks that must be done well in advance, such as chilling sugar cookie dough before rolling it out.

I'm in serious need of improvement in this area, so wish me luck in my 'mastery of prepping'. I'll let you know how it goes...

braised brussels sprouts with bacon & thyme

My family has been making these for years. If you don't love brussels sprouts, you will after you eat these. My kids even eat them. Anything tastes better with bacon and shallots. mmmm.

I think these are best finished a "little crunchy" or more on the "raw" side. My sister and I discovered that the flavor changes if they're overdone. We prefer the brussels sprouts to look fresh and green rather than dark and army green when done.

brussels sprouts with bacon & thyme
(adapted from Williams Sonoma)

2 lb. brussels sprouts (fresh)
5 oz. bacon, diced
4 shallots, finely chopped
2 tsp. finely chopped fresh thyme
1 1/4 to 1 1/3 cups chicken or turkey stock
2 Tbs. unsalted butter
3 Tbs. olive oil
3 tsp. salt - (we like to use kosher or sea salt)

Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into halves. Set aside.

Heat a large sauté pan over medium heat. Cook the bacon until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard.

Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.

Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. (Make sure you get the brussels sprouts to brown.) Stir again, then cook for 3 to 4 minutes more. Stir in 1/4 cup of the stock.

Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, about 15 minutes more. (Cook the brussels sprouts to your liking - we modify the cooking time to achieve our desired doneness.)

Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.

Serves 8 to 10.

Enjoy!

chocolate mint brownies

Baking. Ugh. My skills in this area are less than par. Can't seem to get the timing down or master the perfection of doneness. My layer cakes are lopsided and my cookies too brown. I think it's the kitchen's fault. It has to be the lack of the Viking range, I'm sure of it. It couldn't be my inability...or could it? As an aside, I also struggle with frosting the finished products. Crumbs always seem to mix in while spreading the layer of frosting. Any tips here are appreciated... Regardless, I am in need of a baking overhaul. You heard it. 2011 will begin the journey of improvement.

I found this recipe for chocolate mint brownies. The mint layer can be colored green to make them festive for St. Patrick's Day. However, if you don't care for mint, these brownies are pretty amazing by themselves - they're rich and fudgy.

Chocolate Mint Brownies (adapted from joyofbaking.com)

Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with parchment paper across the bottom and up two opposite sides of the pan. Set aside. The original recipe said to line the pan with aluminum foil, but I had issues with removing from bars once done.)
Brownie Layer:

1/2 cup (113 grams) unsalted butter, cut into pieces
4 ounces (114 grams) unsweetened chocolate, coarsely chopped
1 1/4 cups (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (65 grams) all purpose flour
1/4 teaspoon salt

Brownies: In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate.

Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute).

Pour the brownie batter evenly into the prepared pan.

Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.

Mint Layer:

2 tablespoons (28 grams) unsalted butter, at room temperature
1 cup (115 grams) confectioners (powdered or icing) sugar, sifted
1 - 1 1/2 tablespoons heavy cream
1/2 teaspoon pure peppermint extract or 1-2 tablespoons creme de menthe
green food coloring (optional)

In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.

Chocolate Glaze:

3 ounces (90 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter

In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.

To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.

Makes about 30 1-inch (2.5 cm) squares.

You can see my kids enjoyed them. Brendan & Clare finished before I had a chance to snap some pictures, but Dane & Eleanor took a little more time.

milkshakes made your way

family traditions - milkshakes, movies and popcorn, oh my.

Our Friday evenings are usually reserved for family movie nights. Redbox movies, homemade popcorn (the shake your pan over the stove kind) and milkshakes - which involve taking orders like a short order cook. Everyone with unique requests. We don't mess around when it comes to milkshakes at the Kanwischers. I'm just sayin'...

My husband's usually the "maker of shakes." His technique varies - sometimes using our trusty blender and other times, hand-mixing each individually. Can't you just feel the love?

1. Jeff likes a chocolate malt - vanilla ice cream, milk, not much chocolate, but definitely malt powder, and a little runny. Served with a spoon. Note: It must sit unattended for a few minutes first.

2. Tenley likes a butterscotch shake - no malt powder for me, a little butterscotch syrup, milk and vanilla ice cream. Must be served with a straw in a plastic or chilled aluminum cup. Consumed while cold and frozen (No glass for me. I have a theory that glass melts ice cream too fast. Just call me particular or an experienced milkshake kind of girl. I've had many a milkshake in my 34 years, so yes, I'm entitled to my opinion) That's how I like my milkshake...that's how I roll.

3. Brendan likes a chocolate butterscotch vanilla shake - vanilla ice cream with both chocolate and butterscotch syrup, milk and a dash of vanilla extract. Served with a straw. (Phew... and I thought I was picky...)

4. Clare likes a chocolate butterscotch shake - vanilla ice cream with both chocolate and butterscotch syrup, milk, whipped cream on top and sometimes, a maraschino cherry. Served with a straw.

5. Dane prefers a bowl of vanilla ice cream with whipped cream and 2-3 maraschino cherries on top. Served with a spoon.

6. Eleanor likes milkshakes and vanilla ice cream with whipped cream. Served with a spoon and LOTS of napkins or wet wipes.

Everyone gets settled in with their shakes and popcorn and it's movie time. Although, we're missing the set of red velvet curtains to introduce the movie, we can skip the previews, sit back, relax and not have to worry about the person behind us kicking the seats.

It's our family night the kids look forward to all week. And, I'll hang on to it for as long as I can...

word's out...i have a viking crush

My ultimate wish is to someday cook on one of these... I mean, who wouldn't love one of these bad boys?

or, better yet...

photos courtesy of Viking Corporation

Viking, are you listening? Anyone? Anyone? Bueller? Jeff?

Well, for now, I'll keep my fingers crossed and continue to dream about my viking crush and how fabulous it would be to cook and bake with one. oh, so fabulous.

review: travail kitchen and amusements

Oh my gosh... if I had my own restaurant, it would have a striking resemblance to Travail... it would be quaint and narrow. A "touch your neighbor's elbow kind of place," with a chalkboard wall menu, reclaimed wood bar and rugged floors. Who needs lots of tables, with lots of overhead? Customers will wait if you deliver on food and service.

Travail Kitchen and Amusements - Robbinsdale, MN

Jeff and I had the most amazing 10 course menu for two, with wine and local Surly tap. We sat at the bar to avoid the two hour wait (already at 5:00 pm on a Saturday.) This place had everything polished - from music to coffee to wine to ambience to entrees and accompaniments... Each course was like a miniature work of art, worthy of a picture in a gourmet food publication, and to top it off, they all tasted divine, each course outdone by the next.

Something to be savored for sure.

We had a tasting menu of beet salad, foie gras, chicken, quail eggs, butternut squash soup, steak tartare, agnolotti, charcuterie, scallops, pork belly, octopus, and more. While everything was worthy of smacking my lips, my ultimate favorites were the agnolotti pasta and the butternut squash soup.

Agnolotti

I can't wait to go back and maybe even try to recreate some of the dishes myself. Cheers!

whitney's german baked egg casserole

My other fantabulous sister, Whitney, has a curious fascination with everything German. Yes, we do have strong German genes in our family (as we do Norwegian and Canadian and bits of other heritage as well, i.e. Russian). She also loves to cook and seems to always be having a grand old time in sunny California. What a lucky duck - sunny and warm, even in the winter. Meanwhile, we've hit some records with our 75+ inces of snow this winter.

Anyways, she made this egg casserole for everyone at Christmas a few years ago. I have to say, a breakfast like this fills your belly until dinner. And for those wondering what a casserole is - same thing as a hotdish. If you don't know what a hotdish is, then never mind, it's really a term known by fellow North Dakotans and Minnesotans.

Whitney's German Baked Egg Casserole

1 lb shredded MOnterrey jack cheese
1 dozen eggs
1/2 cup melted butter put in 9x13 pan
2 cups cottage cheese
1/4 cup flour
1 tsp. baking powder
1 tomato, chopped
1/3 finely chopped onion
6 slices of fully cooked bacon
green pepper, chopped
garlic, minced
cooked sausage or ham

Slightly beat eggs, then add the flour and remaining ingredients. Mix well an pour in casserole dish. Bake at 350 degrees until a knife comes out clean in center (approximately 45 min to an hour). Eggs should be firm and lightly brown on top!! Enjoy.