From Barr
Our visit to New York City in February included a trip to Grand Central Station for lunch at the infamous Oyster Bar; my kids had their first oysters (and I'm sad to say one ran to the bathroom after a 5 minute valiant attempt to eat it, and the other just spit it out) We opted for dessert at Magnolia Bakery; their first piece of ice box cake was much more well received than lunch.
I had made it once for my eldest, before the others were born and had forgotten how simple and delicious it is. For my middle child's 10th birthday, a request was made for this to be his cake.
Easy to make and easier to devour. You can dress this up or down. Smitten Kitchen has a more beautiful version but this one, from the Magnolia Bakery Cookbook – uses 3 cups of heavy cream and more packages of the wonderful wafers. Smitten Kitchen also offers a recipe for making the wafers from scratch. Someday, I will try that.
Nabisco wafers are indeed hard to find so if you find them, purchase several boxes as they also make the best chocolate crust for pies.
Click here for the original recipe listed on the back of the chocolate wafer box. Searching the web will give you any variations you might want, like mint, and alcohol scented whipped cream, a touch of brandy could create a Brandy Alexander Ice Box Cake.
Try it, you'll like it, we promise.
May 25th, 2011
From Kimberly Mayone
Flavorista Eliza brought Paula Deen's Not Yo' Mama's Banana Pudding to our Mother's Day potluck dinner. She and I have been contemplating this specific banana pudding for quite some time; why oh why did we wait so long? All six born and bred yankee adults in attendance agreed that this dessert was crazy good.
Banana pudding certainly falls into the comfort foods category. It is a perfect party dessert because it can be made ahead and one recipe serves quite a few people, as it is very rich. During strawberry or raspberry season, you could easily replace bananas with berries.
Paula's banana pudding is reminiscent of a traditional, southern banana pudding made of Nilla Wafers, fresh banana slices and creamy vanilla pudding but her version is enriched with Chessmen Shortbread Cookies, sweetened condensed milk and yes, you guessed it, cream cheese.
Paula Deen's Not Yo' Mama's Banana Pudding
Serious, serious YUM. Eliza made the very good call of replacing Cool Whip with real whipped cream, ooh la la…
1 1/2 cups heavy cream, whipped to stiff peaks
1 (14-oz) can sweetened condensed milk
1 (8-oz) pkg. cream cheese, softened
2 cups milk
1 (5-oz) box instant vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer banana slices on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped cream into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
May 14th, 2011
From Barr
Move over macaroni and cheese this is my new go to one pot pasta dinner. This recipe which appeared in the Wall Street Journal on March 26th is off da' hook! Another hit by one of our Flavorista favorties, Dorie Greenspan. What makes this recipe stand out is flavor and texture of the pasta. It cooks in a fraction of the time and differently from what you would usually do – treating it more like a risotto and less like pasta (without all the stirring).
There are many ways you could pump this up and add different flavors -diced proscuitto or Serrano ham, a medley of wild mushrooms, some blanched broccoli, grilled asapargus or baby spinach. Make it plain for the kids and add whatever you want for the adults.
The first night I made it I did not have any mascarpone so I substituted cream cheese. This dish is perfect for Better than Bouillon (a Flavorista fave and pantry staple – I am so happy they sell very large jars of it now in our Costco).
This product is not only better than bouillon, it's better than stock-in-a-box by a landslide. I used the chicken base but the vegetarian and mushroom bases are also delicious and would be well suited for a Meatless Monday. Tubetti is a must for this dish. The shape makes for the perfect texture.
The only other divergence from the original recipe I did was to cook it in my La Chamba and place it in a 250 degree oven with some fresh mozzarella balls sliced on top for 20 minutes before serving. My new go to comfort food!
"Risotto" Pasta a la Dorie Greenspan
2 Tbsp. butter
1 small onion, diced
3 3/4 cups chicken stock (3 tsp. of Better Than Bouillon dissolved in 3 3/4 boiled water)
1 1/3 cups tubetti
1/2 cup heavy cream
1/2 cup freshly grated parmesan (pecorino and asiago would be excellent choices too)
3 1/2 Tbsp. mascarpone (or regular cream cheese)
Salt and Pepper to taste
Melt the butter in a large pot and saute the onions, stirring occasionally for a good 10 minutes. You can season with salt and pepper now or after the dish is done.
Add the chicken broth and bring to a boil. Reduce heat and add the pasta. Cook, stirring occasionally for 20 to 25 minutes. Pour in the cream and stir well. Allow to simmer for about 3 minutes. Stir in the parmesan and cream chesse and cook for another minute. Let the dish rest for about 3 minutes, adjust the seasoning then serve.
May 4th, 2011
From Barr
This is one of my favorite recipes for steamed or roasted asparagus. It's perfect for a spring brunch. This would also be delicious as a Meatless Monday dinner item alongside a nice salad and roasted potatoes.
Asparagus Salad with Almonds, Eggs and Parsley with a Whole Grain Mustard Vinaigrette
2 Tbsp. whole grain mustard (Dijon will do too but whole grain is much prettier)
2 medium cloves of garlic, minced
2 Tbsp. Capers, chopped roughly
2 Anchovies(not packed in salt, but marinated), chopped (optional)
1/4 cup Sherry Vinegar
(You can use any vinegar you like, infact fruit or herb infused vineger, like tarragon, work exceptionally well)
Juice of 1 Orange (about 1/2 cup)
1 cup EVVO
2 bunches asparagus, cooked to your liking
(I like to blanch them, shock them in ice water than dry them off.)
3 eggs, hard boiled, peeled and coarsley chopped
(Best way to do this is to put eggs in a pan of cold water, bring to a boil. Boil for 3 minutes. Cover, turn off heat and let eggs sit for 1 minute. Cool and peel.)
1 cup almonds (Marconas, as pictured, work well but slivered will suffice)
2 to 4 Tbsp. Italian flat leaf parsley, chopped and a few leaves left whole for garnish
Salt and pepper to sprinkle on top just before serving
Place the mustard, capers, anchovies, and garlic into a bowl or glass jar. Add the orange juice and sherry vinegar. Now add the olive oil (listed as EVVO) while whisking (if using a glass jar then pour oil in place lid on and shake it baby).
Place the cooked and cooled asparagus on to a platter. Sprinkle the chopped eggs, parsley and almonds on top. Pour the dressing over the top, reserving some fo serve alongside. Sprinkle with salt and pepper and serve.
April 25th, 2011
From Barr
The idea for these brownies came from Martha Stewart's Cookies Cookbook. I did not care for the texture of the brownie in that recipe as it was far too cake like, so like flavoristas tend to do, I came up with my own version.
Then I stumbled upon the BEST brownie mix ever – Ghiardelli's Double Chocolate. I like my brownies ooey and almost gooey and this mix delivers. They actually come out as pictured on the box. Lucky for me they sell it in bulk at Costco here in Boulder. I highly recommend that you have this in your pantry as they are quite simply delcicious.
The peanut butter topping does come from the Martha's book but I adapted it for these brownies. If you like Reese's Peanut Butter Cups, these are for you.
Peanut Butter Swirl
I haven't tried it yet, but this filling might also be good as a sandwich cookie filling, think homemade nutter butters.
2 Tbsp. butter, melted
1/2 cup smooth peanut butter (I prefer chunky but the kids don't)
1 tsp. vanilla extract
1/8 to 1/4 tsp. salt coarse sea salt
1/4 cup confectioner's sugar
Procedure:
Make the brownies according to the recipe on the box and pour into your prepared brownie pan.
For the peanut butter swirls, place all the ingredients in a small bowl and mix well.
Using a spoon, (or as I prefer a small 1 oz. ice cream scoop), place dollops of the peanut butter just on top of the batter. Using a sharp small knife, place the tip in the center of one of the peanut butter dollops. Now carefully fan the peanut butter out into the batter. Do this on each dollop making longish type swirlies (as pictured above).
Bake for the time as indicated on the brownie box for the pan size you use. I like to use the larger sizes brownie pan as the peanut butter doesn't spread but sets up where it is on the brownie. The brownie batter also tends to rise up around the peanut butter.
It doesn't hurt to sprinkle a few chocolate chips over the top as well.
April 18th, 2011
From Barr
Spring's fickle weather is upon us. Somedays summer seems just a few days away and then….it snows. Ah well. Still time to enjoy a few one bowl dinner stoups. This one was inspired by the Bread Works here in Boulder. Top it with a 1 teaspoon of this lovely harissa from Les Moulins Mahjoub.
It is one of the best harrissas I've had and is very unique as far as most harissas go. Instead of being a paste, it's actually more flaky, as seen in the picture above. I use this harissa like I would Sirachca as a garnish on all different types of dishes for an added element of heat.
Moroccan Chicken and Couscous Soup
Serves 5 to 6
1 medium sweet potato
1 small zuchini, cut into large 2-inch chunks (optional)
1 medium yellow or white onion, diced
2 medium carrots, diced
1 tsp. turmeric
1/4 tsp. cinnamon
1 tsp. cumin seed, toasted then ground (or you can use regular ground cumin)
1 (12-ounce) can crushed tomatoes (or diced, whatever you happen to have in your cupboard)
6 chicken thighs or breasts
salt and pepper
olive oil
6 cups homemade chicken broth
1/2 to 1 Cup Israeli or Jordanian Couscous (depending on how thick you like your soup)
Preheat the oven to 450 degrees. Peel and cut the sweet potato in large 2-inch chunks. Toss with a little olive oil, salt and pepper and spread out over a cookie sheet. Place in the oven and roast until the potatoes are just beginning to brown and get soft when touched with the end of a knife. Do the same thing with the zucchini, if using.
Meanwhile, heat a large casserole over medium heat and cover the bottom with nice thin layer of olive oil. Add the diced onion and cook until translucent. Add the carrots and stir to incorporate and coat all the vegeables with the oil. Season with the spices and stir well. Add the tomatoes, cover and let cook for a few minutes.
Bring the broth to a boil in another pot and cook the couscous, about 8 minutes.
Once the vegetables are done roasting, add them to the casserole on the stove and pour in the broth and couscous. Lower heat and allow to simmer. You might want to add more liquid depending if you want more of a soup or a stew.
Season the chicken thighs with salt and pepper. You can roast the chicken or grill it. Once it is cooked, cut it into large chunks on the diagonal. Adjust seasonings on the stoup and ladle into large bowls. Top with the cooked chicken pieces, a heaping teaspoon of harrissa and enjoy. Optional garnishes include chopped fresh cilantro and crumbed feta cheese.
April 14th, 2011
From Barr
In a quandry of what to make for dessert one night I was inspired by a recipe on food52 by Merrill Stubbs. While recipes for this homey cake abound, many are filled with nuts, dried fruit and a myriad of different spices, I think this recipe takes the proverbial cake.
Just to be clear, it is nothing like my other two favorites Aspen Apple Cake or Upside Down Apple Cake. This cake is quite fast and easy to make.
If you are cleaning out your pantry this spring and come accross some homemade apple sauce or if you happen to have a jar of a really good quality, unsweetened apple sauce, this cake is simply delicious. Moist from all the apple sauce it doesn't need that much added fat.
You can play around with the spices; I've used freshly grated ginger; Merrill had 1/4 tsp. freshly ground black pepper in hers (which frankly I didn't taste so omitted it the second time round). Smoked cinnamon would be interesting to try too.
Please sift your flour. If you don't you will simply be using too much. I made a few changes to her recipe, including adding 3/4 less powdered sugar in the caramel-like glaze. The glaze is optional but dresses up the cake nicely if you are having company.
Kimberly's dulce de leche would also be fabulous as a drizzle when serving. One little anecdote, I love the sound this cake makes when you take it out of the oven. If you make it, take a listen.
Apple Sauce Cake with Caramel Glaze
2 cups of sifted flour
2 tsp. cinnamon
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup brown sugar
1/4 tsp. allspice
1 tsp. freshly grated ginger
1/4 tsp. nutmeg
2 cups apple sauce
2 tsp. Vanilla Bean Paste
1 tsp. vanilla extract
2/3 cup vegetable oil
2 eggs
Preheat the oven to 375 degrees. Sift together the dry ingredients (after you have sifted the flour). Place all wet ingredients (applesauce, vanillas, oil and eggs) into a large bowl and mix well.
Add the dry ingredients to the wet 1/2 a cup at a time and stir well to incorporate before adding more flour. Continue until all the flour is gone. Pour into a prepared (greased and floured) bundt pan.
The cake Merrill features on food52 is far prettier than mine. Bake at 375 degrees for 45 minutes. The cake is done when a toothpick comes out clean.
Caramel-like Glaze
4 Tbsp. butter
1/2 cup brown sugar
1/3 cup heavy cream
1/4 cup confectioner's sugar
1/4 tsp. salt (or sprinkle some Maldon's salt flakes or fleur du sel on top of the glaze for a nice crunch)
Once your cake has cooked and cooled, you can make the glaze. Heat the butter until it is melted in a small sauce pan. Add the brown sugar and stir until the sugar melts. Cook for about 3 minutes while stirring occasionally.
Turn off the heat and whisk in the heavy cream and salt. Allow to cool for a few minutes then whisk in the confectioners sugar. Pour on to your bundt cake after you've turned it out on to a platter and it has cooled slightly.
Serve alone or with caramel ice cream -YUM!
April 6th, 2011
From Kimberly Mayone
This recipe was born out of neccesity. A pot of over-cooked beans would have turned to mush in a salad or soup, so a schmootz was the simple solution.
This was became a staple of my vegan detox as a spread on rice cakes, as a substitute for mayo and as a dip for blanched veggies. It was especially delicious spread onto thin potato slices.
You couuld certainly throw all of the ingredients and to a food processor and press puree but I strongly suggest that you take the extra step of cooking the shallots and garlic before pureeing. The extra flavor it adds to the dip is totally worth the minimal effort.
This spread is budget-friendly and can be made-ahead of time. It lasts about a week in the fridge. Do not be nervous about the small amount of hot sauce added to the recipe, this dip is not spicy, the hot sauce simply brings out the best in all of the other ingredients.
Rosemary and Sage White Bean Spread
1/4 cup olive oil
1 shallot, finely chopped
1 tsp. minced garlic
2 Tbsp. fresh rosemary leaves
1 Tbsp. thinly sliced fresh sage leaves
4 cups white beans, rinsed and drained (homemade or from a can)
2 Tbsp. lemon juice
1 tsp. kosher salt, more to taste
1 tsp. siracha chili sauce or red pepper sauce, more to taste
1 – 2 Tbsp. water
optional garnish: high quality extra-virgin olive oil
Add the olive oil, shallot and garlic to a small skillet over medium heat. Cook and stir until fragrant, about 5 minutes. Turn off heat. Stir in the rosemary and sage leaves.
Add all of the remaining ingredients, except for the water, to the bowl of a food processor and top with the olive oil mixture. Process until smooth. Add 1-2 Tbsp. of water and process until the mixture reaches the desired texture. Serve at room temperature or refrigerate until needed.
For extra flair and flavor, drizzle a very small amount of extra-virgin olive oil over the dip before serving.
April 4th, 2011
From Barr
Cue the music…Baby, it's cold outside.
The calender is approaching April 1st but my my kiddos are still walking to school with hats and mittens (well not my middle schooler, she has braved the winter elements in her hoodie, assuring me that she was not cold as her teeth chattered).
It was 25°F this morning. UGH! I needed some sunny flavors to snap me out of my March funk. Pair some frozen mango chunks with some tasty canteloupe and boom boom pow, it tastes like July, despite what the thermometer says.
Mango Cantaloupe Cooler
1 cup OJ or Trader Joe's Orange Mango Juice
1/4 cantaloupe cut into small chunks
1 tsp. agave or 1 packet stevia (optional)
Add the above ingredients to a blender and blend until smooth.
Add 1 cup frozen mango chunks and blend until smooth.
This makes about 2 servings (I save one in the fridge for later in the day).
DELISH!
March 30th, 2011
From
Romesco sauce originates from Spain and is one of my favorite schmootzes. Usually it's enjoyed in the spring as a sauce for grilled spring onions. I've seen versions of it made with walnuts, almonds and pine nuts or a combination of all of them.
Since my other favorite schmootz is muhammara is made with walnuts; I like to use hazelnuts in this roasted red bell pepper spread.
Any leftovers are delicious on sandwiches.
Hazelnut Romesco
2 ancho chilies, re-hydrated in boiled water, stems removed and then pureed
(cascabel works well too)
1/4 cup EVVO, divided
1/2 cup hulled hazelnuts (almonds are also good)
1 large slice of day old bread, roughly chopped
4 cloves of garlic, roughly chopped
1 1/2 cups roasted, peeled red bell peppers (about 2 large ones)
1 Tbsp. sherry vinegar
1 large tomato, peeled and seeded or 1 cup peeled chopped tomato from a can
(Muir Glen Fire Roasted would be a nice touch)
salt and pepper to taste
1 Tbsp. Spanish paprika
flat leaf parsley
Heat a Tbsp. of the olive oil in a large saute pan. Add the hulled hazelnuts and bread. Cook for about 3 to 4 minutes. Place the mixture into the work bowl of a food processor.
Return the skillet to the stove and add the remaining oil, chilies, garlic, bell peppers,sherry vinegar, tomatoes, salt and pepper. Cook for about 3 to 4 minutes. Add the paprika and then place this mixture in the food processor as well.
Pulse the mixture together for as long as you like. I like mine to be a little crunchy so I pulse it until it just begins to form into a puree. Taste for seasoning, add more salt and pepper, if necessary. Garnish with flat leaf parsley.
Serve along side, crostini or with grilled spring onions.
March 27th, 2011
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