JULES FOOD...

Braised Pork Belly... Asian style with Coca Cola

2012-01-26T17:42:00.000-08:00

let's face it...you can't go wrong with Pork Belly.

any way you cook it, it will be delicious...it will be rich...it will be fatty. it will be unctuous and it will be worth every melt in your mouth delicious guilty morsel you find shoveling in your mouth. most likely you will have porcine butter dripping down your chin as you polish off your plate and find yourself wanting more.

i have cooked quite a few pork bellies in the past year and my favorite go-to recipe has been Jamie Oliver's Crispy Skin Roasted Pork Belly. if you have never cooked a belly before i highly suggest giving it a go. Jamie's recipe is too easy not to try.

for a good laugh click HERE for pork belly with "extra bits"...and HERE for a roasted pork belly seared and served with maple dipping sauce

this time i wanted something different.

i wanted that soft pillow-like little nugget of meaty fatty goodness.

BINGO...a slow braise with Asian aromatics.

i was looking for something like a Red Cooking or a Chairman Mao style recipe with that caramel looking glaze, but instead i went for a simple flavorful braise.

BUT...to change things up a bit i decided to add a coca cola. when reduced i think coca cola has a caramel effect....it worked.

did it make a huge difference? i have no idea. i didn't get the "mahogany" glaze, BUT i did succeed in making beautiful little porcine packages swimming in a delicious light, well rounded...almost, dare i say,

UMAMI-ish subtle broth.

for this recipe i combined ingredients and techniques from 2 great bloggers (links below). please check out their blogs and refer to them as i did. being this is the first time i attempted an Asian braise with pork belly, they were quite helpful.

Asian Dumpling Tips...and... Apple Pie, Patis and Pate

this is what i did for...

ASIAN STYLE BRAISED PORK BELLY with COCA COLA

2.2 lbs pork belly

1/3 cup dark brown sugar, packed

1 star anise

1/3 cup dry sherry ( you should use Shaoxing wine if possible)

1 1/2 inch(approx.) fat stub of fresh ginger sliced, thick - 5 or 6 slices

5 scallions, cut into 3 inch sticks

1 3 inch cinnamon stick

2 arbol chili, whole...optional

1/3 cup soy sauce

4 cups water

1 can coca cola

boil some water in a stock pot big enough to fit the whole slab of belly. par boil the belly for 3-4 minutes. this removes any impurities that might be lingering. discard the liquid and clean the pot if using the same one for cooking. when cool enough to handle cut into approximate 2 -2 1/2 inch squares. tieing isn't necessary, but it looks cute and it will keep the belly pieces from separating during cooking. tie them tight because they will shrink.

in a pot big enough to hold the pork belly pieces in one layer (i used a 5 1/2 qt. cast iron-enamel) add the brown sugar, cold water, sherry or Shoaxing wine, ginger slices, cinnamon stick, scallions, arbol chilis, soy sauce and coca cola. STIR to combine and add the pork belly pieces, skin side down. at this time i removed about 2 cups of the liquid because you want the liquid to just cover the pork belly. depending on the size pot you choose you will probably need to remove some liquid...save it in case you need to add some back in during cooking. the pork should not be just floating around in the pot. they need to stay skin side down then later skin side up. bring to a boil, then lower heat to a simmer, cover pan and braise for 30-40 minutes.

after 30-40 minutes, turn the pork skin side up, cover and braise for another 2 - 3 hours. a knife should easily pierce the pork when done.

NOTE...my broth did not reduce to 1/2 as one of the recipes said. i did not get the mahogany color on my pork belly...i was hoping for a deeper thicker braising liquid.

BUT... i did end up with a light, smooth Asian flavored broth that was a lovely compliment to the unctuous fatty pork belly nuggets.

for the broth i used a fat separator, then strained the liquid through cheese cloth...do it twice if necessary for a clean-clear broth. check for seasoning...you might want to add a touch of salt. your looking for savory, but with a touch of sweet.

as shown in the photos...serving it plain and simple with a bit of the braising broth really let the pork belly shine on it's own.

Dump Pound Cake

2012-01-09T16:28:00.000-08:00

HI...HI...HI...HELLOOOO...

sorry i took so long to get a post out.

i have been so darn sick...

my caviar for New Years is still in the fridge and i never had my black eyed peas. not to worry, i know i'll get to it. i need all the luck i can get.

meanwhile, i could not stay out of the kitchen even sick as a dog...

come to think of it...how sick can a dog get?...

so...i'll have a few tasty interesting things posted soon, but in the meantime i thought this "Dump" pound cake was pretty good. i think i'm a new fan of dump cakes...

dump everything in a mixer, let'er rip and start in a cold oven...

an absolute NO BRAINER...i think that's what we all need after the holiday baking extravaganza.

it's too easy not to give it a try and it's a simple recipe to have on hand for those unexpected visitors that expect homemade baked goods when they "pop by for the weekend".

pound cakes in general can be the perfect vehicle for so many treats.

for instance...

use it as french toast for Sunday brunch.

cut into lady fingers and make a quick fresh fruit Triffle.

how about a dessert panini with chocolate, peanut butter and bananas...or marshmallows.

cut into cubes and toast as you would croutons then layer in a parfait with vanilla cream and berries.

slice and saute with brown butter and serve warm with a cold scoop of ice cream and ooozing warm caramel sauce.

or...just a simple slice and a cuppa afternoon tea.

i think there should always be a pound cake in the freezer or a Dump Cake recipe in you repertoire.

ELAINE'S DUMP POUND CAKE

recipe and comments found here at About.com

many thanks to the submitter, Carol Pellegrinelli, but i wish i could also give some props to "Elaine"

thanks Elaine's where ever you are...

2 cups flour (i used 2 1/4 due to the comments on original)

1 1/2 cups sugar

1/2 pound butter (1 cup), softened

2 tsp baking powder

4 eggs, room temp.

1/2 cup milk

1 tsp vanilla extract

note...i added 1/3 tsp lemon and 1/3 tsp lavender extract

plus 1 rounded tsp lavender buds and a little lemon zest

put ingredients in bowl of stand mixer. MIX FOR 20 MINUTES. coat tube pan ( i used an Angel Food Cake pan) with vegetable spray. put batter in pan and place in a COLD OVEN. set oven to 350 F degrees and bake for 1 hour. check with toothpick...i think mine could have used just a few more minutes.

by the way...this is one of many pound cakes i have tried recently and i was pretty pleased. like i mentioned...it's just too easy not to try. this one had the perfect texture and was nice and dense, not cakey...
i don't want cakey with something called a POUND CAKE !
one thing i might add is that it could use a little more flavor...i was a bit shy with the lemon and lavender...i think vanilla bean would add a nice touch if going for plain or add some mini chocolate chips?...

Merry X-mas from me and my Ginger Peeps to you and yours

2011-12-24T23:47:00.000-08:00

IT'S JUST NOT CHRISTMAS 'TIL I BITE THE HEAD OFF A GINGERBREAD MAN !

i hope you all have a delicious and wonderful feast where ever you find yourself this holiday.

thanks everybody for following along with all the fabulous comments. i love it when i get feedback after a tested recipe or new information on something you've done different or even better!. when i see a new follower or get a new comment on my emal it absolutely makes my day and keeps me going out there to find new and fun recipes to bring to the table.

MY FAVORITE "GO-TO" GINGERBREAD MAN RECIPE...

nothing fancy...classic taste and they hold up very well for days and days.

from good ol' Betty Crocker

if you don't have a tattered old three ring binder of Betty's recipes somewhere in your library of cookbooks...then you can find the recipe HERE at Betty Crocker's website.

these little guys and gals AND piggies are definitely a labor of love, but well worth the giggles as you are decorating and the huge smiles you'll get giving them away.

i hope you put her recipe in your files for next year's holiday treats.

Tamale Fusion...A savory and sweet success.

2011-12-21T15:49:00.000-08:00

TAMALES TAMALES TAMALES...

'tis the season for TAMALES

fist time out of the gates with the tamales and i think i did alright..

maybe i bit off more than i could chew, but i made 3 different tamales... shredded Asian duck with lightly sauteed Comice pears in tarragon...then i made some with pulled pork smothered in Mexican Red Sauce (Red Sauce Recipe found here), Hatch Chilis and queso fresco...then to round out the trio i made sweet tamales with apples and sultana raisins sauteed in butter, brown sugar and cinnamon and topped with toasted pecans...WHEW that's a mouth full. i'm tired just thinking about it. they were all fabulous.

there really is nothing like a fresh tamale right out of the steamer. i can't remember the last time i had one, but it was probably packaged or frozen or brought home and reheated.

once a year at this time our good long time friend, Lupe, brings us "REAL" authentic Mexican Tamales...and i say real because she was born in Mexico and her mother taught her how her mother taught her and so on and so on...

below is a quick photo of the loot that Lupe brought to us on Saturday night...

i must state that Lupe's Tamales ROCK !...experience definitely shows in flavors and texture.

making them yourself is so rewarding and like i said...fresh from the steamer these tight little packages are unbelievably delicious. it really isn't rocket science (when you take a few short cuts like i did) and they ARE a little labor intensive and tedious....BUT well worth the effort.

above is the shredded Asian Duck.

if you would like to know how i prepared the duck meat please refer to an earlier post i did on Asian style Duck Rillettes...just go as far as shredding the duck to bite size pieces. i sauteed the Comice pear with a little butter, brown sugar and dried tarragon...then added fresh tarragon before wrapping. this needed a little sauce to go with it. my first thought was Sriracha (Asian HOT sauce)...but i think i could have been more creative.

above is the sweet tamale filled with 2 kinds of apples (Granny Smith and Yellow Delicious) sauteed in butter, brown sugar, cinnamon and nutmeg...with a few chopped toasted pecans. i mixed a bit of sugar into the masa. serve with whipped cream, ice cream or as i did with a little maple syrup for breakfast...YUMMM !

i have no real written recipe, BUT i do have...

A FEW GOOD HELPFUL HINTS AND SHORT CUTS...

from a first time tamale maker.

1. buy prepared masa made for tamales. find a real Mexican market or tortillaria near you. i found mine at El Matate. go in the morning, it's still warm in the bag. now that's fresh. try not to fall for anything pre-packaged. the fresh will come in a big plastic bag and hopefully still warm, but definitely moist and mooshy.

2. make your stuffing/filling the day before...or pull from your freezer like i did with the pulled pork and Mexican Red Sauce. you don't want to do all this in one day...trust me, the tortilla assembly and cooking will be enough for one day. i did, however, make the sweet tamale stuffing that day...quick and easy. like making your favorite apple pie filling.

3. if you can't deal with the corn husks, try wrapping them in parchment squares. they aren't as cute and authentic, but it does the trick. i think you can also purchase pre-cut tamale wrapping paper. i would have bought a package had i known, but i'm glad i went with the husks on the first time out.

4. when wrapping, make sure they are totally covered and your husks haven't split. the filling WILL squish out during cooking.

5. you can use string instead of corn husk strips to tie them up...this is not an easy task using the husk strips.

6. if you don't have a proper tamale steamer, use your pasta strainer or vegetable steamer at the bottom of your stock pot. i used a large vegetable steamer insert, as shown above, and had to lay my tamales flat instead of the traditional upright cooking method.

7. you need to have them sit a coup[e inches from the bottom and not touch the water.

also...you need enough water to be able to steam for 1 hour.

8. these can be wrapped ahead of time and cooked before serving. they will take approximately 1 hour to steam.

9. they keep well in the fridge for a quick meal and i suppose they can be frozen as well.

10. reheat in the microwave wrapped in a damp paper or cloth towel to keep moist.

Old Fashioned Ginger Bread

2011-12-16T18:39:00.000-08:00

this deep dark moist ginger molasses cake screams...

HELLO HOLIDAYS...

I'M EATIN' SWEETS AND I DON'T CARE !!!

yes, there are many ginger bread recipes out there...i think i looked at them all. i had intended to bake good ol' Betty Crockers' ginger bread because i think it's always a classic when found in the tattered old 3 ring binder recipe book that i use as my tried and true recipes....

BUT then i fell on this recipe by a fellow blogger from London. well, anything from "across the pond" goes over well in this house full of Anglophiles.

you must visit Marie Rayner's post about this wonderful cake...The English Kitchen

she explains how she came about this recipe and calling it "THE WORLD'S BEST"...

she came up with the recipe after years of trying many many ginger breads and finally through trial and error she tweaked this one to perfection. it's a "no-fail" recipe if followed to the "T". i did as suggested and the cake turned out absolutely delicious,

i know everybody probably has their favorite ginger bread cake recipe that their Grandmother used to make at X-mas, BUT you really should try this one just for kicks

YOU CAN NEVER HAVE TOO MANY WORLD'S BEST CAKE RECIPES IN YOUR ARSENAL...

WORLD'S BEST GINGER BREAD CAKE

found at The English Kitchen by Marie Rayner

copied for your convenience below

1 1/2 tsp ground ginger

1 1 /2 tsp cinnamon

1/4 tsp ground cloves

8 1/2 ounces of plain flour (2 cups)

2 1/4 tsp baking powder

1/4 tsp salt

10 fluid ounces of boiling water (1 1/4 cups)

2 fluid ounces of dark treacle

4 fluid ounces of Golden Syrup

(you may use 6 ounces of mild molasses instead (3/4 cup)...I USED MOLASSES

3/4 tsp baking soda

6 Tbsp butter, softened

5.6 ounces of dark brown sugar (3/4 cup, packed)

1 large egg at room temp.

preheat oven to 350 F. butter and flour a 9 inch square baking tin...set aside

I USED AN 8 INCH SQUARE AND FILLED 1 SILICON MUFFIN CUP

add the treacle and syrup, OR molasses to the boiling water along with the baking soda. set aside and let cool to room temperature.

cream together the butter and brown sugar until light and fluffy with an electric whisk (i used the paddle attachment). beat the egg with a fork and then beat it into the butter mixture a little at a time. whisk together the flour, spices, baking powder and salt...set aside. On low speed add the cooled water syrup (or molasses) mixture to the creamed mixture. stir (low speed mixer w/paddle attachment)in the dry ingredients only to blend. pour into the prepared baking tin.

bake for 30 to 40 minutes, until well risen and the tops springs back when lightly touched, or a toothpick inserted into the center comes out clean. i always do the toothpick test.

this cake is fabulous on it's own, but Marie suggests serving with a Spiced Lemon Sauce (found here with the original)...sound divine, BUT i was lazy and didn't have a lemon in the house so i simply went to the cupboard and whipped out some caramel sauce. oh boy...that worked !

Giada's Parma Carrot Cake

2011-12-11T18:04:00.000-08:00

this unassuming simple looking cake is...

SIMPLY DELICIOUS !

a new favorite carrot cake is on your horizon...trust me

this is a carrot cake like i have never tasted...not too too sweet like a lot of carrot cakes. you can actually taste the sweetness from the carrots. the pine nuts give it a buttery texture, you get a hint of fennel and the lemon just wakes everything up. all those flavors combined create this very unique dessert.

i caught this on the Food Network show, "the Perfect 3". Ina Garten and her perfect Classic Chocolate Cake, Paula Dean with her Red Velvet Cake and then there was Giada De Laurentiis with this interesting Parma Carrot Cake that caught my attention.

i DO love carrot cakes but sometimes they can just be over powered by spices, stringy carrots and cloyingly sweet with cream cheese frosting. when i saw her adding fennel seeds and pine nuts i immediately pushed the record button and googled the recipe.

this is a definite winner and a "must-try" recipe. the cake is versatile...can be baked in different vessels and served any way you choose. serve as a star quality dessert or a simple tea cake...enjoy for breakfast brunch or snack...a warm frothy cappuccino or just a spot of tea...

IT'S DELICIOUS ON IT"S OWN !

PARMA-STYLE CARROT CAKE

recipe courtesy Giada De Laurentiis

i have copied it for you below with my slight changes in italics

2 1/2 cups all purpose flour...i substituted 1 1/4 white whole wheat flour

1 Tablespoon baking powder

1/2 tsp ground cinnamon

1/2 tsp salt

1 cup pine nuts (about 6 oz.)

1/2 cups sugar, plus 1/2 cup sugar...

NOTE...i mixed 1/2 cup splenda with 1/2 cup sugar and separated that.

also...on the show Giada did not separate the sugar. she creamed the butter and the 1 cup sugar. i did as the written recipe, so either way will work. no need to separate...

1 tsp fennel seeds

1 lemon zested and juiced

2 cups peeled, shredded carrots (about 6 carrots)

1/2 cup mascarpone cheese

1/2 cup (1 stick) butter, softened

5 eggs

powdered sugar for garnish

preheat oven to 375 F

in a medium bowl stir together the flour, baking powder, cinnamon and salt. set aside

place the pine nuts, 1/2 cup sugar and fennel seeds in a food processor and pulse to mince the nuts. add lemon zest, lemon juice and the shredded carrots. pulse to mince the carrots. add the mascarpone cheese and pulse until cheese is incorporated

in a large bowl, using a stand mixer, cream together the butter and remaining 1/2 cup sugar. add the eggs one at a time, until well combined.

add the carrot mixture to the butter mixture and stir until combined. add the reserved DRY ingredients in 3 intervals and stir until just incorporated.

place the mixture in a slightly greased and floured 8 x 10 by 2 dish

NOTE...i used a 9" springform pan. 2 loaf pans might work well for serving as a sliced tea cake. on the show Giada used some star shaped baking paper molds.

bake for 55 - 60 minutes...golden brown on top and toothpick comes out with a slight crumb.

let the cake cool for 1 hour, then lightly dust with powdered sugar.

i let the remaining cake sit out over night, then refrigerated it. this cake keeps well for at least a few days. bring to room temp before serving. (great treat for breakfast).

Francois Payard's Flourless Chocolate Walnut Cookies

2011-12-02T15:46:00.000-08:00

few words to say about these cookies except...

WOW...CHOCOLATE WHAM !

the best compliment in the world came from my ever so fabulous chocoholic mother, who just so happens to be my greatest 'constructive' criticizer...

at first i hear nothing...silence. then...

"hmmmm...this tastes like one of those $5.00 cookies"

these little, or rather large, gems have been around the block a few times and i have made something similar a while back, BUT i have never used this recipe and exact method...and i made sure i used grade A fabulous Dutch cocoa powder. well worth the trip to the culinary store (SLT) to get the good stuff.

like i said...few words. not only do i implore you to add these to your holiday treat list, BUT these are so easy to make, they are a huge chocolate lovers dream AND a big hit for those GLUTEN-FREE peeps that often have to miss out on a good thing.

a few quick notes...

do not over beat. this should be a little runny, gooey and sticky.

when taking them off the parchment...peel them as though you are peeling an annoying sticky price tag off. these DO stick to the parchment a bit...so don't be in a rush with the spatula.

these keep well if completely cooled and stored in an airtight container. do not stack. i put a double piece of parchment in between the layers and was very careful not to put one directly over the other.

they get chewier the second day, but still have a crisp to them.

FRANCOIS PAYARD'S FLOURLESS CHOCOLATE- WALNUT COOKIES

recipe found here and copied for your convenience below

2 3/4 cups walnut halves...i only had about 2 cups

3 cups confectioner's sugar (powdered sugar)

1/2 cup plus 3 Tbsp. unsweetened Dutch-process cocoa powder

1/4 tsp salt

4 large egg whites, room temp.

1 Tbsp (TABLESPOON) pure vanilla extract

i also added 1/3 cup chopped dark chocolate...GOOD for extra WHAM factor.

preheat oven to 350 F. to toast your walnuts.

lay your walnuts out on a sheet pan and toast your walnuts, approx. 9 minutes.

(i did them in my Breville Smart Oven on # 2)...watch them closely.

let the walnuts cool and coarsely chop. set aside.

position racks in the upper and lower thirds of the oven and...

LOWER THE TEMP. to 320 F.

in a large bowl, or on low in a stand mixer, whisk the powdered sugar, cocoa and salt followed by the chopped walnuts. while whisking, turn your speed to medium and add the egg whites and vanilla extract. beat until just combined. DO NOT OVER BEAT OR THE BATTER WILL STIFFEN.

spoon the batter onto parchment lined cookie sheets. Francois says 12 evenly spaced mounds...i got 8 per tray (2 trays) and did a second baking with 4, making 20 total. as you can see mine were fairly large.

bake them for 14 - 16 minutes until the tops are glossy and lightly cracked. shift the pans bottom to top and front to back halfway through to ensure even baking.

slide the parchment paper with the cookies onto 2 wire racks and cool cookies completely before attempting to remove.

as stated above...don't rush to use a spatula. these will be semi stuck to the parchment. peel the parchment slowly from the bottom of the cookie.

store in airtight container. do not stack without parchment or something in between.

i know they will disappear quickly, but i kept a couple aside and the 3rd day they were still outstanding.

Low Fat Pumpkin Bread w/Chocolate Chips

2011-11-21T15:16:00.000-08:00

YUMMMMM !!!!

this might be my favorite pumpkin bread so far.

moist, dense, full of flavor AND it's low calorie-low fat...

until you invite PEANUT BUTTER TO THE PARTY

then it's outta this world delicious !!!

one nice thick slice is very satisfying for a quick breakfast, light afternoon snack or a safe answer to the midnight munchies. a healthy treat for any time of the day.

on it's own the nutrition count is quite low compared to full fat, full sugar loafs.

1 loaf cut into 10 slices is 138 cal, 5.2 fat, 21 carbs and 3.5 protein per slice and 1/10th is a very thick slice.

try adding different things...i've made this 3 times already...the last one i made was with crystallized ginger instead of chocolate chips. i LOVE ginger and peanut butter together...the chocolate was fabulous, but the ginger might be my

favorite.

you would never know this is a "healthy" Pumpkin Bread, but it is...so go ahead and try it with some peanut butter...trust me...you can still feel slim and healthy about it. with all the goodies coming our way this season, it's nice to have a little less guilt about something so delicious.

LOW FAT PUMPKIN BREAD w/CHOCOLATE CHIPS

adapted from Gina @ Skinnytaste.com

(many thanks to Gina and please visit her site for original recipe and comments)

11/2 cups pumpkin puree

3/4 cups AP flour

1/2 cup white whole wheat flour

1/4 cup granulated sugar

1/2 cup splenda

1 tsp baking soda

2 tsp pumpkin pie spice mix

1/2 tsp nutmeg...if using fresh ground, i suggest a little less

1/4 tsp cinnamon

1/4 tsp salt

2 Tbsp vegetable oil

2 large egg whites

1 1/2 tsp vanilla extract

baking spray

1/2 oz. pepitas

60 grams (approx. 1/4 cup) mini chocolate chips

preheat oven to 350 F. spray a 9 x 5 inch loaf pan with baking spray

NOTE...i baked mine in a convection oven at 330 F degrees for 47 minutes

in a medium bowl, combine flours, sugar, splenda, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a whisk and set aside.

in a large bowl mix the oil, egg whites, pumpkin puree and vanilla, beat at medium speed until thick and well combined.

add, on low speed, dry mixture to wet mixture in 3 batches, scraping sides in between just until combined. stir in chocolate chips...DO NOT OVER MIX

pour into loaf pan, sprinkle with pepitas and bake for 50-55 minutes, or until toothpick inserted in center comes out clean

Trotter Terrrine with Roasted Chicken

2011-11-15T13:35:00.000-08:00

not your basic head cheese, but visually something very similar.

maybe it's just the fact that it's meat held together by gelatinous broth..or maybe it's just that i used pig parts that are out of the norm, but this was far more palatable than the sliced head cheese you've been afraid of since childhood AND a little more pleasing than snout, tongue and jowls...

quite tasty i must say. of course, i did run out and buy me some REAL head cheese. not bad, but i wanted something a little more friendly...AND i didn't want to mess with all those various head parts. i wanted easy...i wanted to enjoy the whole thing...lord knows no one else was going to have any...

what a bunch of pansy palates!

(above is store bought head cheese...not so scary at all)

TROTTER n' ROASTED CHICKEN TERRINE

recipe?...there really isn't much of a recipe to convey, BUT here goes...

cut to the chase...you're going to make stock from the trotters. the trotters are necessary for the stock because that is the glue or gelatin that holds the terrine together.
you may make your stock any way, flavor, you please, but this is my usual method...

...photo above is purely inserted to let you know what you will be dealing with...

GOOD BROTH FOR TERRINES AND SOUPS

you'll need 2 full TROTTERS, cut in half to make 4 pieces...they are usually sold cut in half
1 yellow or white onion
couple stocks of cut celery
couple cut up carrots
5 -6 smashed cloves of garlic
1 bigTbsp Mexican oregano
2 tsp cumin
1 tsp Mexican chili powder
1 tsp coriander
fresh pepper
salt when you're almost done reducing
water, or water and chicken stock, to cover...go ahead and use a can or 2 of chicken stock with the water if you have it...i might have used 1/2 and 1/2.
don't over fill.

bring to a boil and then to a slow simmer. simmer for at least 3 hours. the pig's feet skin should be falling off the bone and very fork tender.
check water level during cooking to make sure feet are still covered.
remove trotters and strain broth through very fine strainer...i suggest cheese cloth as well. you want this broth to be very clean. let broth cool and then refrigerate so that the fat will rise to the top for easy removal.
let your trotters cool to the touch...now you need to go through every bit and remove any small bones.
put all the trotter meat (skin) into a container with a little broth and refrigerate until ready to use.

ASSEMBLY
roasted chicken...just go out and buy one...(can you spell "COSTCO")
cut or torn into big bite size pieces...i think i used about 1/2 a chicken
remove fat from broth container while it's cold...should pop right off the top.
warm the broth until it is liquid...TASTE TEST your broth...add a little more salt and pepper. terrines always need a little extra flavor.
warm the trotter meat to loosen it up and cut into large pieces (or small if you don't want to really see them)
lightly spray a medium glass loaf pan
add meats to the loaf pan...you can layer if you'd like, but i just put it all in evenly dispersed. you want to get a little something in every bite...pack it quite full.
then pour in your trotter broth.
i wanted my terrine to look packed so i pressed the meat down with another loaf pan and some soup cans. you might find that more meat will fit in. don't press too hard or you will have an over-flowing mess on your hands, but hard enough as to close the gaps between the meats.
put in fridge to cool and completely set. this shouldn't take long...a couple of hours.
remove from loaf pan by slipping a knife around the edges and inverting onto plate.

slice and enjoy...this will keep for at least 5-7 days.

as far as any kind of serving suggestions?...i don't really know what you would pair this with. i gobbled it up mostly by the slice, but served along with other cut meats and or some charcuterie type faire i think would be nice. maybe some cornichons and a little Dijon or slap it between some bread and call it a "soup sandwich"...
any way you serve it you will enjoy it with a sense of pride knowing
you tackled the TROTTER

Baby Bella, Shiitake Mushroom Soup...(non dairy)

2011-11-11T14:06:00.000-08:00

move over pumpkin...there's a fungi in town...

(sorry, i get carried away. i'll just stop there with the bad puns)

but really...isn't everybody talking about pumpkin or butternut squash soup for the holiday?...

how predictable...change things up a little.

this creamy unctuous soup is so delicious. rich deep flavors but very light on the palette.

no cream and very little fat.

the key ingredients here are the roasted garlic and some homemade roasted chicken broth

and the key utensil is an immersion blender

trust me, take the time to roast the garlic...

eat a roasted chicken this week and make some good broth. chicken broth from a roasted chicken carcass is like liquid gold. i always have some on hand in the freezer.

and... go out and buy yourself an immersion blender.

your soup will be tasty and your puree-ing world will be forever changed.

in a nut shell...roast garlic, saute mushrooms and aromatics, whiz it up with some broth and serve.

BABY BELLA SHIITAKE CREAMY, yet non-dairy, SOUP

3 oz. Baby Bella (Crimini) mushrooms

30 grams dried Shiitake mushrooms

1/2 medium onion

1/2 shallot

3-4 cloves roasted garlic
approximately 4 cups of chicken broth, home made is best, but...

2 cans (15 oz.) low sodium chicken broth will be fine (more or less depending on how thick you like your soup)

NOTE...i used 1 whole can and about 1 1/2 cups homemade

2 Tbsp olive oil

1 tsp dried tarragon

1 tsp dried thyme

salt and pepper to taste

FIRST...before you do anything...roast your garlic. i like to roast mine whole with the top sliced off and drizzled with olive oil inside. wrap in tinfoil. oven at 370 F and it should take about an hour.

meanwhile, rehydrate your dried mushrooms as the package instructs if using dried. saute your veggies in about 2 Tsp olive oil (maybe less if possible). do not salt your veggies while sauteing. you can add your tarragon and thyme in when they are almost done. when everything is done and mushrooms look yummy and golden transfer to a sauce pan (3-4 quart works for me). reserve a few mushrooms for garnish. squeeze the water from the rehydrated mushrooms and chop them up a little and add them with the roasted garlic cloves to the pot. add chicken broth, a little less than you think you might need because you don't want your end product to be too thin. bring to a boil then lower to a simmer. when everything has been heated through take off the stove and get your immersion blender in there and blend away...blend it to the texture you like. i like it creamy. you might need to add more broth at this point (heat through if you add more). when you have it just right check for seasoning...salt and pepper to your liking. i like the base creamy, then i add a few whole reserved mushrooms or use as garnish.
reheat just before service. this soup can be made ahead and keeps well for a few days.

NOTE..the fresh thyme is for presentation and photos only. i found when eating the finished photographed bowl of soup i didn't care for the pieces of thyme interrupting the smooth creamy texture...you be the judge.

Chocolate Pear Tart

2011-11-05T16:46:00.000-07:00

MARTHA'S CHOCOLATE PEAR TART

sometimes Martha has a winner...and this is one of them.

or should i say "Martha's People"...

there's just NO WAY she comes up with all this stuff on her own.

YES, i DO fall into the "Martha vortex" every now and then and i'm not afraid to admit it.

i'm not going to shout it from the roof tops or buy her dinnerware at K-mart, but i sure wish i'd bought some of her stock when it plummeted a few years back.

when things turn out as good as this lovely tart, i assure myself it's OKAY to wander through the Martha recipes...no one's gonna get hurt until something turns out bad.

regardless of how you feel about Martha...good, bad or just don't care...

you should really try this super easy tart.

the base is done in the food processor, slice a couple of pears, bake and VOILA!

a delicious, beautiful tart to be proud of

and...a fabulous addition to the pumpkin, pecan and mince pie line-up that are always regulars at the party.

MARTHA STEWART'S CHOCOLATE PEAR TART

here's where to find the original with comments, but i have copied it for you below.

i made zero, zip...no changes...(well...i only used 1 3/4 Bosc pears instead of 3)

8 Tbsp unsalted butter, room temp., plus some for the pan

1 cup blanched almonds

3/4 cup sugar

3 large eggs

1/3 cup unsweetened cocoa powder

1 tsp pure vanilla extract

1/4 tsp almond extract (optional)

1/2 tsp salt

3 firm, ripe Bartlett pears...i used 1 3/4 Bosc pears

1/2 lemon

2 Tbsp apple jelly...i used strained apricot preserves (Bonne Maman)

preheat oven to 350F degrees. brush a 9 inch removable bottom tart pan with butter, set aside.

in a food processor, combine almonds and sugar...process until very finely ground. add butter, eggs, cocoa, vanilla, salt and almond extract, if using...process until combined.

spread mixture evenly into prepared pan

peel, halve and core pears...cut lengthwise into 1/4 inch slices and rub them with lemon juice to prevent browning

NOTE...i used a small bowl of lemon water for the pear and then blotted them dry before arranging them on the tart

arrange slices on chocolate mixture, slightly overlapping, without pressing in.

place on a baking sheet and bake until top is puffed and toothpick inserted in the center comes out with only a few moist crumbs attached (be careful not to mess up the pretty top).

should be about 45-50 minutes. cool completely in pan

briefly heat jelly or preserves in the microwave until liquefied...strain if necessary. gently brush the pears with the jelly and set aside for at least 20 minutes.

remove tart from pan, and serve.

slice with a very sharp knife and you will get pretty slices...take your time or you will drag the pears through with the incorrect knife.

Cranberry Orange Oatmeal Bars

2011-10-28T11:41:00.000-07:00

apologies for not getting anything posted for a few weeks...i have writers block. still cooking up a storm with tons of recipes and photos, but i just can't seem to get a post out. so pardon me if the next few post are a bit short on words...sometimes i like those posts best. who needs to here all the blah blah blah.

GET TO THE POINT ALREADY !

THESE BARS ARE FABULOUS!

the original recipe can be found at Cooking Light. great reviews, but i knew i could make it even lighter by what i had gathered from the other bakers. i substituted the sour cream with non fat greek yogurt and sub'd the white sugar with Splenda.
one thing i would say is don't weigh out your flour...measure it out in a cup.

2 friends already asked for the recipe and i have made them a second time using figs, cardamom, toasted pistachios and lemon zest (might be posting about it). this second batch i weighed out the flour and they came out a little too moist for my liking, but it DID lend itself to the fig bars. they turned out like a glorified middle eastern flavored fig newton...DELICIOUS !

try different filling and spices...check the original at Cooking Light and read the reviews. my friend made the original recipe and said they were great...i just lightened them up a little. oh, and i added more lemon zest. enjoy.

CRANBERRY OATMEAL BARS

adapted from Cooking Light

for the crust...

1 cup white while wheat flour

1 cup oats...i used old fashioned

1/2 cup packed brown sugar (do not substitute)

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp ground cinnamon

6 Tbsp butter, melted

3 Tbsp fresh orange juice

cooking spray

for the filling...

1 1/3 cup dried cranberries (6oz.)

3/4 cup non fat greek yogurt

1st time i used 1/4 sugar and 1/4 splenda, but you might try 1/2 cup all splenda

2 Tbsp white whole wheat flour

1 tsp vanilla extract

1 Tbsp grated orange rind

1 large egg white, lightly beaten

preheat oven to 325 F degrees

to prepare the crust, combine flour and the next five ingredients, through cinnamon, into medium bowl. stir well with whisk until combined. drizzle melted butter and orange juice over flour mixture, stirring until moistened...mixture should be crumbly. RESERVE 3/4 CUP OF CRUST MIXTURE. press remaining mixture into the bottom of an 11 x 7 inch baking dish coated with cooking spray.

to prepare filling...combine cranberries, yogurt, splenda and remaining ingredients in a medium bowl, stirring well to combine. spread cranberry mixture over prepared crust and sprinkle remaining oat crust mixture evenly over filling. i made sure it was crumbly looking by pressing some of it between my fingers and then gave it a little over all pat down to secure the crumble...

i hate it when you take a bite of a good crumble and it all ends up in your lap !

bake at 325 for 40 minutes or until the edged are golden. cool completely in the pan on a wire rack.

when cut into 16 squares the nutrients are approx...

(nutrition for 1/4 cup sug. and 1/4 cup splenda recipe)

107 calories, 18. carbs, 3.3 fat, 2.1 protein

Mean Green Collard Terrine

2011-10-08T04:29:00.000-07:00

THE MEAN GREEN COLLARD GREENS TERRINE

i love terrines...i think they can be a work of art.

just about anything can be made into a terrine. usually you find the good ones in specialty stores or just see them out for special occasions, but once you have made one yourself, i'm sure you'll enjoy a nice beautiful terrine more often. sometimes i'll have one in the fridge to nosh on through the week. a little slice can turn an uneventful weekday into at least something a little gourmet...you know what i'm talking about...add a little fancy into your diet and everything looks better.

first, start with an idea of which type you want...hot or cold, meat or veggie, egg base or aspic...

one of my first terrines was a Pate de Campagne (found here)...for my meat loving friends i suggest you try this one...DELICIOUS!

but...for the veggie lovers the green terrine was a hit..(i DID slip that little layer if ham in). as i look back i think i bit off a little more than i could chew with this "veggie terrine idea"...i had this visual of a fabulous layered terrine one day so i went out and bought loads of greens, came home to realize the idea would be a little more effort than expected. being the perfectionist that i think i am, i had the bright idea that if i blanched and shocked EACH LEAF it might retain the beautiful green color rather than that semi grey color collards can get when cooked...out came the pots and the bowls and the ice and the paper towels. after washing each leaf carefully...now i have to touch and coddle each leaf again?!...me and my "bright ideas"

this was definitely a hands on, made with love terrine...more like a work of art rather than a simple dish of collard greens.

THE RECIPE...?....or INSTRUCTIONS to...

A MEAN GREEN COLLARD TERRINE

there really isn't much of a recipe...more like instructions of how to.

if you really have some questions about this terrine please leave a comment and i'll help out. otherwise here is my attempt at writing out the recipe for this particular terrine...every terrine will come out different and mid way through the building you might want to add a different layer. i happen to have some sliced ham in the fridge so i slipped a few slices in. i recommend something with a little more flavor...maybe a little prosciutto or black forest ham. i find that you need to slightly over season terrines because they just soak it up...choose your ingredients wisely and definitely season as you go along.

2 bunches of collard greens...washed very well, tough middle stalk removed

7 - 10 large asparagus

1 bunch of haricots verts

sliced meat of your choice...prosciutto would be nice

1 - 2 cups good stock made from pig's trotters or chicken feet...something that will be very gelatinous

make your stock...i always keep some rich hearty stock in my fridge. it has to be made from trotters or tails or chicken feet..(something that creates a gelatinous broth when chilled). not only will this give the terrine some good "glue", but it will have more flavor than using a gelatin or aspic base.

blanch and shock each vegetable separately...this will keep the nice deep green color.

if using a collard layer...keep your greens flat for easier layering and nicer presentation.

next i lined the glass loaf dish with a layer of collard leaves. let them hang over the sides as you build the inside of the terrine.

now you just start layering...make thick enough layers so you can tell what it is, but just do whatever you want with the vegetables you have chosen. i happen to have some ham in the fridge so i threw a layer of that in...i think it should have been something else, but it worked.

once you're done with the inside, pour a little broth over the top. then take the over-hanging leaves and cover the top. lightly press down to compact everything...there might be some over-spill of broth, so be ready for that...

cut a piece of parchment to cover the top and then cover with foil.

bake in 350 oven for 30 minutes

IMPORTANT NOTE...i used a bain marie,so the outside wouldn't get browned.

preheat your oven and your bain marie vessel of choice. make sure your water is hot going into the bath.

NOTE...the timing depends on how much you have packed in there, how much liquid, how done you like your veggies and so on and so on...i think mine was 30-40 minutes. i looked for little bubbles boiling on the sides of the glass dish and took it out.

let this cool to room temp and refrigerate.

to remove you'll need to run a flat thin blade around the edges...or dunk in some hot water to loosen.

slice and serve at room temp or slightly warmed as a side. i bet a nice poached egg would really be delicious with this and some crumble prosciutto over top

thanks for making it to the end and, again...please leave a comment with any questions

Parmesan Pound Cake

2011-09-25T10:13:00.000-07:00

i know i've said this more than a few times lately..but...

this is another one of my new favorites

PARMESAN POUND CAKE !!!

i agree, this does sound a bit odd, but it totally works...it more than works
it's moist, it's dense...very surprisingly light in flavor and...

IT'S DELICIOUS !!!

this fabulous recipe was impressively obtained by a fellow blogger after she tried it at the restaurant Metrovino in Portland Oregon. many kudos out to Susan S. Bradley at lunacafe.com...AND the chef that handed over the recipe. sometimes we just get to enjoy the food at a restaurant never to have it again, but she loved it so much she begged the owner for the recipe. i was so happy she did. ..AND so kind of Chef de Cuisine Gabrielle Quiñónez because there are many many chefs out there who covet their recipes so that no one can duplicate it.
i am quite sure that i, in no way, have duplicated it, but mine DID come out quite spectacular. it reminded me of these little muffin cakes i made a while back called "Quesadillas" or Sweet Cheese Bread. did i post about those?...i don't think so. i should have...they were eaten too fast. this recipe intrigued me because not only were these little cakes called "quesadillas", but they also had a sweet and savory factor. these cheesy muffins are also made with Parmesan AND loads of butter!...a breakfast staple and any-time treat that is very popular in El Salvador.

on with THIS cake...did i mention i LOVE it?!...really a must try. the recipe is pretty easy and the original with comments can be found here. i chose to add just a touch of lemon zest for a little zip and acidity. for service?...this is a pound cake!...pound cakes go with just about anything and can be eaten any time. it's absolutely at it's peak a few hours after baking, but can be kept out covered over night or in the fridge for a few days and brought to room temp for service. BTW...it sliced very clean with a little chill on it (for presentation purposes)

PARMESAN POUND CAKE

recipe from Metrovino Restaurant in Portland,

found The Luna Cafe.com...obtained by Susan S. Bradley

preheat oven to 350 F. butter and lightly flour two 8 x 8 metal cake pans or one 9 x 12 or 9 x 13 metal baking pan...i used a 9 x 13

2 cups unbleached AP flour (10 oz.)

2 tsp baking powder

1/2 tsp fine sea salt

1 cup freshly grated Parmesan cheese...fine NOT shredded

1 cup butter, room temperature

2 cups sugar

6 large eggs, room temperature

2 cups creme fraiche, room temperature (or substitute 1 cup cream and 1 cup sour cream combined)

1/2 cup cream cheese

zest of 1 lemon...my add in...optional, but delicious

sift flour, baking powder and salt into a large bowl

whisk in Parmesan. set aside

cream together the butter and sugar in a mixer for about 5 minutes

add eggs one at a time at medium speed, mixing well after each addition

add cream cheese and zest of 1 lemon...mix until smooth

on slowest speed, alternate adding the creme fraiche and flour mixture, ending with the flour mixture...do not over mix

pour the cake batter into prepared pan and spread evenly. tap the pan down sharp;y on the counter a couple of times to release any air bubbles

bake at 350 F for 45-55 minutes or until toothpick come out clean. i used NON confection at 350F and it was done at 45 minutes. let cool

invert the completely cool cake onto cutting board...i let it sit there for a while to completely...i say completely cool. you don't want the cake to sweat if you are storing it in the pan...so then i flipped it right side up onto parchment paper and back into it's cleaned out baking pan...i knew it was not going to be eaten up that day. my baking pan has a nice cover and i LOVE parchment.

this recipe is pretty large and goes a long way. what you don't eat will keep very well in the fridge for about a week...just let it come back to room temp because it's quite dense when cold.

serve as-is or with fresh berries, ice cream, creme anglaise, a little sprig of basil was nice...

how ever you serve it, i'm sure this will be a big winner.

Lemon Lavender Pound Cake

2011-09-04T10:38:00.000-07:00

lemon and lavender is a fabulous combo. this lovely simple pound cake shows it well.

bright fresh aromatic flavors really pop with this easy recipe.

just get ahold of some organic dried lavender and the rest is probably in your pantry and fridge.

Organic you might ask?...

i DID happen to have some that i had bought a while back, BUT i have used lavender from the garden and i'm not dead yet!...so if that's what you've got, or your neighbor (thanks Wendy) has some in the yard...

i don't think the lavender police will be knocking anytime soon. wash it well or look up some safe methods for drying lavender...maybe you can just use the buds straight from the stem. we're pretty pesticide free here at this house.

with a nice cuppa tea for a quite afternoon break...

or sliced and presented for that last late summer brunch...

everyone enjoyed this cake.

it's not dense and heavy like some pound cakes and it's not too light like a regular cake. it's right between the two. the texture is smooth and the flavor is sweet and tart from the pop of lemon...the slight hint of lavender just gives you a nice calming effect. be careful and don't get heavy handed with the lavender...more is not better. you want just a slight..."hmmmm, what is that?" aroma to hit the senses...as you and your guests fight for the last crumb.

LEMON LAVENDER POUND CAKE

adapted from MommaKnows.com by Hanna Trafford

preheat oven to 350 F. grease 9 x 5 loaf pan

CAKE

1 1/4 cup flour

1 tsp baking powder

1/2 tsp salt

1 large lemon, zested and juiced...keep seperate

1/2 cup unsalted butter, room temperature

1 cup sugar

2 eggs

1 tsp vanilla extract

1/2 lemon extract

1/4 tsp lavender extract (if you have it)

2 Tbsp dried lavender (if no extract use a little more dried lavender)

2/3 cups milk

GLAZE...squeeze 3 Tbsp of lemon juice into a small bowl. stir in 3/4 cups powdered sugar until there are no lumps.

in a small bowl combine the flour baking powder and salt...stir in zest of 1/2 lemon...set aside. in another bowl, beat butter and the 2 Tbsp of lavender with mixer...gradually add 1 cup of sugar and beat until light and fluffy. add eggs 1 at a time. then vanilla, lemon, lavender extracts and slowly add the milk. it will look kind of curdled...that's OK. Hanna, the original poster, says to do the rest with a wooden spoon...Momma knows best so i did as i was told. stir in the flour mixture with a wooden spoon just until well combined. don't over mix.

pour into prepared loaf pan and bake for approx. 55 minutes or until golden brown and tooth pick comes out clean.

when the loaf is done put pan on a rack and get a skewer to poke holes in the top while the loaf is hot. drizzle or brush half of the glaze over the top. let cool for about 15 minutes, then run a knife around the edges of the pan. turn the loaf out, then right side up and drizzle the remaining glaze...finish with a little more lemon zest.

Barbacoa Beef Cheeks - Slow Cooker Style

2011-09-01T10:18:00.000-07:00

well i thought i better throw the dog a bone and serve you all up some MEAT.

did you think i forgot about all my carnivorous friends and followers?

here, for those of you still on the fence about "nose-to-tail" cooking, is a tasty and safe introduction to a less common cut of meat.

BEEF CHEEKS......one of those illusive parts that you might be introduced to in fancy restaurants (or an authentic taco stand IN Mexico), but never see or hear about anywhere else.

i finally found some in my Mexican market here in So. California. soooo happy...

beef cheeks are the definition of unctuous....

go ahead look it up...

i think it's a cross between Mom's (Momacita's) all day pot roast and slow cooked oxtails...a wonderful rich beefy flavor with a little sticky gooey texture you find with the oxtails.

the recipe i found has a wonderful blend of flavors... with a hint of lime citrus and warm undertones from the cumin and oregano. the broth was like none i had had before. i think the fact that there were NO onions or other vegetables in the slow cooking process really set this one apart from my other crock pot recipes...

i will definitely use this base recipe again and again.

BUT i gotta tell ya...this is the ugliest, most difficult piece of meat i have ever had to butcher.

note to self and others....buy more than you need because by the time you trim away the chunks of fat and grizzle AND veins and silver skin you will have about 1/2 of what you purchased.

i suggest buying it already trimmed or ask the butcher.

luckily i knew i didn't have enough to fill the crock pot so i bought 4 large short ribs to add in.
THE SHORT RIBS WERE FABULOUS MELT IN YOUR MOUTH DELICIOUS !!!

so, by all means if you can't handle beef cheeks, or just can't find them, use short ribs or another choice of fatty meat that works well for slow cooking.

BARBACOA BEEF CHEEKS...slow cooker

adapted form Tasty Kitchen, recipe by SocialKim

the recipe calls for 6 pounds beef cheek meat

1 bought a package that read 2.65 pounds (that's all there was)...after trimming what ever i could i was left with 1 1/2 pounds so i supplemented with 4 large beef short ribs
2 tsp salt
2 tsp pepper
1 Tbsp cumin
1 Tbsp Mexican oregano (Mexican is best...get some)
2 tsp garlic powder
8 cloves garlic, peeled and smashed
1 whole bay leaf
2 whole limes
1 cup beef broth...homemade, rendered form roasted beef bones is best
2 tsp Mexican chili powder, optional
1/4-1/2 tsp cayenne, optional
i think a little heat is always necessary...

rinse cheek meat and trim away as much fat, gristle and silver skin as possible...good luck with this. it ain't a pleasant job. cut into large pieces.
put meat into large crock pot (i think mine is a 5 1/2 qt.) and season well with salt, pepper, cumin, oregano and garlic powder.
add bay leaf and squeeze lime juice all over (pulp is fine)
add the beef stock.
stir slightly, cover and cook on HIGH for at least 6 hours...mine was in for a little over 7 hours.
i checked on mine after a few hours and gave it a little stir.
if the meat is fork "butter" tender you're good to go.

take the meat out with a slotted spoon and strain the broth. the broth might come in handy to remoisten the meat if necessary...and the broth might just make a delicious soup base. shred the meat and discard any solid fat or grizzle you might have missed in the lovely trimming process. taste and season as you see fit. try not to eat it all yourself while shredding and seasoning...

serve with your favorite tortillas, avocado, cilantro, crumbled queso fresco, fresh salsa, diced radish, etc etc etc...dress it up or just keep it simple....OR make little Tostaditas as i did for an interesting Mexican hors d'oeuvre...
maybe a fun amuse bouche for your next Mexican fiesta.

Lemon Goat Cheese Cake ...Incredibly delicious

2011-08-23T14:38:00.000-07:00

LEMON GOAT CHEESE CAKE

this cake is unbelievably delicious !

absolutely my favorite dessert this year...and now one of my all time favorites.

light, fresh, moist and lemony with just a hint of tang from the goat cheese. not like a regular cheesecake because it's not so dense...not like a cake because it has no crumble...it's just that perfect balance that doesn't fill you up, but doesn't leave you hanging. a fabulous dessert for a late Summer Sunday brunch or after a heavy BBQ extravaganza.

i've been making Homemade Goat Cheese lately and was searching around for any and all things "goatie", i came across this recipe from a fellow blogger named Kate at Food Babbles. she has a fabulous blog and she is one of those much needed foodies that gives incredibly easy instructions with photos as you go...no room for error. i diligently followed along and the result was this fabulous cheese cakie treat...

AND, i must add, being able to use some of my homemade goat cheese sent it over the top in my book.

by the way...goat cheese is one of the easiest cheeses to make...you just need the right stuff. i've put in the link. have a look and give it a try.

GOAT CHEESE CAKE

normally i would to say "adapted from", but in this case i did not change a thing. i have printed out the ingredients and instructions so you can get a quick overview, BUT i really think you should visit Kate at Food Babbles to get the full photo low-down. follow her step by step and you will have complete success as i did. many many thanks to Kate

11 oz. goat cheese (see Homemade Goat Cheese if you want to go the extra mile)

3/4 cup granulated sugar, plus more for dusting pan

finely minced lemon zest from 1 lemon

1 tsp fresh lemon juice

1 tsp vanilla extract

6 egg yolks at room temp.

6 egg whites at room temp.

3 Tbsp flour.

preheat the oven to 350 F degrees. butter a 9" spring form pan and dust the inside with granulated sugar...don't skip this.

mix together cheese, sugar, lemon zest, lemon juice, and vanilla...beat until smooth.

mix in egg yolks, one at a time at low speed.

next, add the flour.

in another CLEAN bowl beat the egg whites until peaks form.

gently fold whites into goat cheese mixture...make sure you don't over mix.

spread the batter into prepared pan and bake for 25-30 minutes or until tester comes out clean.

cool on a wire rack

once cake is completely cooled, refrigerate until chilled

this cake is fabulous as-is with a few fresh berries...for some i added a little dollop of blueberry preserves and fresh thyme. Kate dressed hers up with a yummy raspberry sauce.

any way you serve this i guarantee you and your guests will be pleasantly sated

Indian Spiced Nuts

2011-08-17T10:17:00.000-07:00

i've gone NUTS !!!

sometimes you feel like a nut...

and sometimes you feel like A LOT OF NUTS !!!

i'm addicted. i have loads of them every day. i even put these and the Mexican Spicy flavored ones on my yogurt and fruit in the morning.

i eat them with chocolate...i eat them with cheese...

i give them away in nice little jars...just so i can make MORE NUTS !

why nut?(not)...they're good for ya !

i've made these about 5 times so far, tweeking it as i go, and i think i've come up with a good flavor mix. it might be a bit spicy for some, so i suggest you use your judgment...maybe leave out the cayenne and or tone down the chili powder. by the way, as i mentioned in the recipe please don't use regular chili powder that you would add in chili. it will over power the garam masala. read the label and see that it is only ground chilies...i get mine at the Mexican market, Northgate in Santa Ana or the Persian market, Wholesome Foods in Irvine.

this method for glazed nuts using just 1 egg white (plus sugar and spices) seems to work really well. as you can see, the nuts have a nice glazed look, but without the stickiness that can happen with heated sugars, syrup and/or honey.

it is so easy, i make up a few batches at a time and change up the flavors. i've posted about the Mexican Spiced Nuts and will probably post about the Snickerdoodle Nuts soon...they get eaten up quickly.

INDIAN SPICED NUTS

3 - 3 1/2 cups raw mixed nuts...your choice

(i use pecans, almonds, walnuts, cashews, pistachio, pumpkin and sunflower seeds)

6-8 dried apricots, small diced...OPTIONAL...see note

1/2 cup white granulated sugar

1 extra large egg white beaten until white and fluffy

1 Tbsp garam masala

1 Tbsp chili powder...(you might use your discretion...it can get HOT)

REAL chili powder, not the kind you put IN chili...i use Mexican ground chili

1/2 tsp cinnamon

1/2 tsp cumin

1/4 tsp ground ginger

a dash or two of yellow curry

a dash of coriander

1/2 tsp cayenne...OPTIONAL

2 full sprigs oven dried rosemary, crushed into pieces...see notes

fine sea salt to sprinkle before oven

preheat oven to 350 F degrees...throw your fresh rosemary sprigs in for a few minutes

lightly spray a baking sheet (with sides like a 1/2 sheet jelly roll pan) with non stick spray. in a small bowl combine all the spices and sugar. in a large bowl whisk the egg white until white and foamy. add nuts to the egg white and about a 1/3 of the spice mixture...sir well to coat. add another 1/3...stir to coat. finish with that last 1/3 and stir until it looks as though everything is evenly coated. sprinkle in your crushed rosemary as you are stirring...you don't want this to clump into one spot.

spread evenly onto baking sheet and sprinkle with sea salt. bake for 20 minutes. take them out and stir them up and separate them a little. let them rest for a few minutes...then back in the oven for another 10-15 minutes....but watch them carefully so they don't burn.

i find that this second baking keeps them crisp and fresh longer and it dries out the moisture from the apricots.

TIP...do not store them until they are COMPLETELY cooled, but do not let them sit out too long either...they might get sticky. if they do get a little tacky, just put them back in the oven for a few minutes, let them cool then store again.

NOTES...if using dried APRICOTS you must check them after baking to see that they have sufficiently dried up. they will prevent the nuts from staying extra crisp and fresh if storing in jars...if you are consuming fairly quickly then they will be fine and they are a tasty addition.

OVEN DRIED ROSEMARY...this tastes much better than store bought dried rosemary i like to use fresh rosemary and dry it out in the oven...a few sprigs on a sheet pan at 300-320 degrees for about 7 - 10 minutes...or throw it in as you are preheating.

store in airtight jars or containers.

i like to throw in one of those "stay-fresh" packets that come in some store bought snack items...you know, that annoying little packet that looks like sugar, but says DO NOT EAT.

not necessary, but my nutty brain thinks it helps.

Turkish Coffee Truffles

2011-08-09T18:48:00.000-07:00

TRUFFLES...

pretty easy, a little messy...

fun to make and people are always AMAZED that you made such a "decadent candy".

truffles are definitely a great gift item and are sure to impress everyone. something about them screams decadence...why?...i don't know. it's just a ball of rich creamy expensive dark chocolate lightly coated in another layer of rich dark chocolate, lightly roasted nuts or something else wonderfully delicious...what could be so good about that ?...!

EVERYTHING IS GOOD ABOUT THAT !

everything is good about truffles...period!

this flavor combo reminds me of Turkish Coffee...i love Turkish Coffee...powerful stuff. thick dark coffee, a hint of cardamom and sweetened with a big spoonful of raw sugar...YUM ! you have to know just the right moment to stop sipping or you get a mouthful of sludge. did you know that there are people who know how to read your coffee (sludge) grounds? it's just like the Chinese read tea leaves. you turn your cup upside down on a napkin and your future could be discovered... ive never had it done, but maybe i'll come across the opportunity sometime...i hope.

once you get the hang of it the flavor combinations are endless.

just a few weeks ago i made some i found from Giada De Larentiis for Dark Chocolate Balsamic Truffles...

for a healthy version try Chocolate Coconut Healthy Truffles

AND for the Easiest Truffles Recipe EVER...click here

there IS a Truffle out there for everyone...

TURKISH COFFEE TRUFFLES

250 grams GOOD chocolate...i used 1 large bar of Valorona 61%

1/2 cup heavy cream

10 smashed cardamom pods

1 star anise

1/2 rounded tsp instant espresso

1/2 tsp vanilla

put the cream into a small saucepan with the smashed cardamom pods and star anise over med heat and bring to almost boil...do not let boil. let this sit and steep to room temperature.
chop the chocolate in even small pieces
strain the pods from the cream, add infused cream to chocolate and melt together in a double boiler, stirring until incorporated...no visible lumps

take off the heat and add vanilla extract, instant espresso and stir until incorporated. taste test...i added just a small dash of ground cardamom because i didn't taste the cardamom enough(i only used 5 cardamom pods...it was my first time using pods)

pour this mixture into a smaller bowl and let cool just a bit before moving to fridge.

**most recipes say to chill in fridge for 1 hour, then remove and let sit out for 2 hours...

**NOTE...this did NOT work for me.

i suggest you give this a try...let the chocolate cool to room temp, stir it up a bit (i recently saw a show where the chef beat the chocolate with a hand mixer for a minute or so before chilling in the fridge) then cover and chill in fridge for a few hours, or until completely firm. then remove and let sit out over night..(it might be too hot during the day to set)

when it is easy to scoop...should be about like ice cream...make little balls and drop them in a dish filled with cocoa powder, chopped pistachios, toasted almonds or what ever you like. gently roll them around to coat. place them on a parchment or wax paper lined tray. best to put them back into the fridge for a bit. i like to do about 4-5 then put them in the fridge so they don't get a flat bottom while sitting out. just remember to take them out and bring to room temperature before serving.

CHEVRE...Real Goat Cheese

2011-08-01T13:43:00.000-07:00

CHEVRE...aka Goat Cheese

finally, i have mastered the real deal.

i received the best compliment i could imagine...

"this tastes just like the cheese we had in Paris"

my obsession with cheese and yogurts has not subsided...yet.
there is something sooooo satisfying about making your own dairy products. i'm asked all the time,
"why don't you just buy it?"...
i love the whole science of it and the smell of cheese and yogurt hanging in the fridge, but most of all it's the anticipation...
"is it ready yet?...when do i get to eat it !?"

goat cheese is one of my favorites of the cheese family...it's such a versatile product that can be eaten as is or as a star ingredient.
recently i came across what i am now calling my favorite dessert of the season...the year...probably in my all-time top ten.
it's a Lemon Goat Cheese Cake found at Foodbabbles.com i was able to use some of my homemade goat cheese and, of course, it sent it to the top of the list.
i'll be posting about it soon...it is a MUST TRY !!! please visit Kate's blog and see for yourself this wonder-treat. she has great photos and step by step instructions for a no-fail winner.

back to the goat cheese...
there are a few ways to make your own goat cheese and i have tried these easy methods (as seen in this post) using lemon or vinegar...this is before i knew any better..
but this method and recipe is FAR SUPERIOR !
one very important ingredient you will need is the right culture. i found mine at a home brewing company out in Mission Viejo, CA. there are also places to get this over the Internet...buy your rennet at a big health food store.
i've just ran out of my little packets of Mesophilic culture so i might want to try the packets available HERE at the Cheese making Company.com. their packets contain the culture and the rennet all in one so there is no mixing and no room for error. the beginner kit looks good, but not really necessary to get all the extras. i was wondering how different culture will effect the out come...i'll have to get back to you on this.

there are many many many blogs and sites on how to make homemade goat cheese and some of the instructions get too involved...this is a really easy process...even i got it right the first time.

i thought who better to go-to than a woman who owns her own goats...Martha Stewart!...and she probably has some prize winning goats at that.
honestly...does she really make her own goat cheese?...or does she have someone do it for her...

HOMEMADE CHEVRE...GOAT CHEESE

found at Martha Stewart.com

this is for 1/2 the original recipe found at link above

1/2 gallon (2qts) pasteurized goat milk...NOT ultra pasteurized

1/8 tsp powdered Mesophilic DVI culture..1 used 1 packet Mesophilic MW3 from Mad Millie

1-2 drops liquid rennet

1 tsp kosher salt (or to your taste)

1. add goat milk to a large non reactive sauce pan or stock pot. use low-medium heat until the milk reaches exactly 75 F degrees on an instant read thermometer.

2. add the powdered culture and the liquid rennet to a small bowl. add 2 Tbsp of the warm milk and stir until well combined (no lumps of culture). add this small mixture to the large pot of warm goat milk. cover and leave at room temperature overnight. i have left it for 15-20 hours.

3. cut the set curds across the pot and again the other way. same as seen here in my Skyr post for Icelandic Yogurt.

set a large colander over a large pot/bowl and line with double layer cheese cloth or i prefer a nice clean square of reusable muslin. the bowl underneath the colander must be big enough to catch quite a bit of whey that will drain. carefully transfer the mixture into the colander. Martha says to cover this with cheesecloth, i just covered it with a lid that fit on top of the colander.

let this set at room temperature overnight...mine sat about 15 hours.

remove from cheesecloth, discard liquid and transfer cheese to bowl and mix in salt (and, or other flavors)...don't forget to taste test. it's a lot easier to flavor the cheese before it is chilled and you want it to incorporate if using fresh herbs.

store in refrigerator in airtight container, ramekin or shape into log wrapping in plastic wrap.

i took 1/2 the cheese and shaped it into a log for a more spreadable cheese and the other 1/2 i kept in the muslin and let hang in the fridge for another 8 hours. this created a more crumbly cheese.

served on crisp seeded baguette with fresh fruit and your favorite preserves makes a tasty snack or a fabulous brunch side.

EASY PEACH PIE-CAKE

2011-07-26T17:26:00.000-07:00

easy peezy Peach Pie-Cake.
this is a definite go-to recipe that can be whipped up in no time. i always keep...HIDE...a can of pie filling in the back of the pantry just for this quick and easy cake. when someone, anyone, comes to visit they always expect a little something sweet from the kitchen and this one never fails.

i know...i have a reputation to keep up and canned pie filling does NOT boost my ratings, but this is one of those
NO-BRAINER...ALWAYS WORKS...ALWAYS TASTY
desserts that is worth standing in line at the market with canned pie filling in the basket.

it's a fabulous simple sweet treat that can be served as a dessert with ice cream or whipped cream, as a brunch side like a coffeecake with a little fresh fruit and ginger syrup...or i enjoyed it for breakfast with a little vanilla Greek yogurt

try any flavor filling...i must say that fresh fruit will not give the same outcome. you kinda need that eewey gooey sweet filling that only comes in a can...and besides the can is what makes this so darn EASY. so go out (to a market far far away) and buy a can of good ol' pie filling, quickly grab what ever flavor and dash home...no one will be the wiser...

EASY PEACH PIE-CAKE

adapted from Don't Forget Delicious

adapted from The Cutting Edge of Ordinary

1/2 cup unsalted butter, room temp.

1 cup AP flour

3/4 cup sugar

1 tsp baking powder

2 large eggs

1 tsp vanilla extract

12 1/2 ounces peach pie filling

powdered sugar to finish

preheat oven to 350 F degrees. spray an 8 x8 baking pan with non stick spray...set aside

cream the butter and sugar together in a stand mixer or large bowl. add the eggs one at a time, beating after each addition. add the vanilla extract. mix until well combined. add flour and baking powder and mix until just combined. the batter will be thick.

spread batter into pan. it's OK if it's a little uneven because the pie filling will fill in those areas. take pie filling and scatter all over the top of the batter.

bake for 30-40 minutes until golden brown, or toothpick test in the center. try to toothpick test in a spot where there is no filling.

cool and dust with powdered sugar.

serve with fresh fruit, toasted pecans, ice cream, creme anglais, ginger syrup or just as-is. keeps well for a few days covered....if there's any left over.

Crispy Skin Roasted Pork Belly with "EXTRA BITS"

2011-07-18T17:49:00.000-07:00

EXTRA BITS !!!

DID I PAY EXTRA FOR EXTRA BITS ???

a little lesson in the reality of NOSE TO TAIL

(before i go on...Jamie Oliver's recipe for Crispy Skin Oven Roasted Pork Belly is FABULOUS.

i've cooked it many times and posted about it HERE)

well, this was my reality check...

that delicious unctuous Pork Belly actually comes from a PIG'S BELLY........ i know... DUH !

AND, like most animals, pigs have boobs...breasts, mammary glands...nipples...a bunch of them in fact...

on their bellies...

but...have you EVER encountered this (these) before?

i have bought many a pork belly in the last few years, in all shapes and sizes, but i have not come across an actual "nipple" on the belly....until NOW.

am i just a naive beach city girl, buying her nice clean bellies from the "Super Market"?...

do country folk get the "extra bits" all the time?...

maybe this is a sign of good luck and wealth in some country?

does this not seem odd to anyone else?

the butcher showed me a beautiful slab. i thought it looked small, but nice and fatty...i said, "i'll take that one". i took it home, rinsed it and dried it thoroughly. i started slicing at one end with my trusty sharp blade making sure the cuts in the skin were even...

i get to the other end and...EEK, what the heck is that?!

two larger than life piggy nipples !

well, at that point i was laughing out loud...grabbed the camera and thought no one is gonna believe this unless i get a good shot.

long story short...i cooked it up as usual ala Jamie Oliver's recipe and it came out fabulous looking as usual...except i knew there were two extra crispy nipples on one end...(as seen in photo).....as you might already know, the end bits are the best bites.

i'm all about the nose to tail deal, as you might have guessed by some of my other posts, but i'll have to admit...i didn't have the guts to eat the crispy nipples. something about seeing the cross cut of an actual mammary gland just didn't sit right with me...maybe because i just can't eat parts i can so closely identify with...or maybe because i just plain chickened out, but i am a little embarrassed to say i did not partake in the crispy nipple bites...my loss...?

so, maybe i am just a naive beach city girl...maybe i did miss out on the good luck and fortunes, but i must say, if put to the task...

next time i WILL eat the crispy bits in question.

once again... the original for Jamie's Roast Pork Belly can be found here

and my post for Crispy Skin Pork Belly is here with my notes and others comments.

Vanilla Berry Chai Jello Treat

2011-07-11T18:07:00.000-07:00

Stained Glass Jello Dessert made healthy...

i know, i know...we've all seen this one before. commonly known as stained glass jello, but i bet you haven't tried this version.

it's lo-cal, lo-carb...no fat...NO GUILT...

it's FULL OF PROTEIN...and IT'S FUN !!!

you see this type of jello dessert a lot in the Mexican markets, but it's usually made with sweetened condensed milk and sugary jello......and i've seen many recipes on the Internet all cute and colorful. here's an example that i found at Mexicanfoodsandmore.com... BUT all the fun colors and flavors of jello are the pre-sugared ones and i don't see myself eating sweetened condensed milk in solid form anytime soon.

so i had a "light bulb moment"

why not use my vanilla protein drink as the milky base and use sugar-free jellos...

better yet...infuse different tea flavors into the colored jellos.

i dug out the Knox gelatin packets i had in the back of the pantry, put my lab-coat on and went to work.

the results have been delicious. friends love the cute little squares i dole out and it's always a great conversation piece....

"where'd you get that?...what is that?...how'd you make that?...can i have some?..."

always followed by a big smile and a few giggles

this post is not so much a recipe as it is an idea,...

but i have put the ingredients for the treat i made shown in the photos. you can see how flavors can easily be changed to suit what you have available. i found that Worldwide Vanilla Pure Protein 21g or 35g protein (found at Trader Joe's) works well for the base and the Isopure (looks like this) Blue berry flavor worked well with it's icy blue color AND it added 40 more grams of protein to the batch. look for Isopure at a nutrition store. you could also try Gatorade G2 Icy Blue Berry or something else colorful. i DID find that Gatorade wasn't as flavorful...Crystal light has some great flavors...cherry pomegranate is great

EASY PROTEIN JELLO TREAT

8 x 8 glass pyrex dish for finished product
2 cups vanilla protein drink
1 lrg box black cherry sugar free Jello (makes 8 1/2 cup servings)
16 oz of ice blue G2 Gatorade
OR 16 oz of Isopure Blueberry Protein drink
OR another flavor sugar free jello, 1 box
1 - 2 Chai tea sachet
dash cinnamon, cardamom and nutmeg, ginger

let me suggest a link to a GREAT blog post here at The food Librarian. Mary has some fabulous photos and perfect instructions on making stained (broken) glass jello. for an easy protein version, just substitute the condensed milk with the vanilla protein drink...NOTE...DON'T USE WATER...bloom your gelatin in 1 cup cold protein drink then heat in the microwave until completely dissolved then add the other cup protein drink and proceed.
use sugar free jello for the colors.
if you want to get creative or expand your flavors see below...

use chai ice tea for the water when making your colored boxed jello

also i like to add a small (small!) dash of cinnamon, cardamom, ginger and nutmeg to the vanilla protein drink.

if you are using another liquid, such as the Isopure Protein juice, Gatorade or what ever...use 2 gelatin packets for 2 cups of liquid....bloom your gelatin in 1 cup cold liquid for 5 minutes, give it a stir then heat in microwave until dissolved. no need to boil, but don't walk away 'cuz it can over flow...not good. stir...when completely dissolved add the other cup liquid and stir...pour into flat dish then refrigerate until completely firm. cut into cubes....

and again, refer to this great post/link, The Food Librarian, for finishing the project...i would write it all out, but Mary explains it so well and this would just get too long.

i'm sure you get the drift...it's not rocket science....
although you should win a prize for making it to the end of this post.

go wild with some fabulous flavor combos

i think i'll try something with chocolate protein drink?... next week when i'm done with this one.

Dark Chocolate Balsamic Truffles

2011-07-09T07:23:00.000-07:00

a TRUFFLE should look like a TRUFFLE.

that's why it's called a TRUFFLE.

smart little pigs root these craggy little knobs out of the dirt.

so...they should look like craggy little knobs that some smart little pig has rooted out of the dirt.

AND there's the little fact that it's a lot easier to mold a little knob than a prefect ball when dealing with chocolate in the summer heat...know what i'm saying?

IMPORTANT RULE #1 ABOUT MAKING TRUFFLES

choose your chocolate wisely...don't skimp

most likely you are making them because you LOVE chocolate...

or you are making them for someone else who knows and LOVES chocolate...

or you are making them for someone you LOVE...

this is a labor of LOVE,

so why would you waste your time and effort on inferior chocolate ?!

BALSAMIC DARK CHOCOLATE TRUFFLES

found here at foodnetwork.com from Giada De Laurentiis

ingredients

8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)
1/4 cup cream
2 teaspoons balsamic vinegar*
1/2 cup cocoa powder
*NOTE...i used a good balsamic...aged 12 years. maybe a fresher more tangy balsamic would work with only 2 tsp, but i think after reading some of the comments from the original found here i would double the balsamic to get more of the flavor. it was not too present in the batch i made...

directions

melt the chocolate and the cream in a double boiler over simmering water until incorporated and smooth...no lumps

take off the heat and pour chocolate mixture into a smaller bowl. add balsamic and stir until incorporated.

**the original recipe says to chill in fridge for 1 hour, then remove and let sit out for 2 hours...

**NOTE...this did NOT work for me. i was left with a gooey mess that would instantly melt to the touch. i almost trashed the whole batch thinking i had used the wrong balsamic or something...i gave up and left it on the kitchen counter over night and VOILA !...perfect consistency for knobs and balls.
i suggest you give this a try...let the chocolate cool to room temp. then cover and chill in fridge for a few hours, or until completely firm. then remove and let sit out over night..(it might be too hot during the day to set)
when it is easy to scoop...should be about like ice cream...make little balls (or knobs, as i prefer), and drop them in a dish filled with cocoa powder. gently roll them around to coat. place them on a parchment or wax paper lined tray and EAT...or best to put them back into the fridge for a bit. i like to do about 4-5 then put them in the fridge so they don't get a flat bottom while sitting out. just remember to take them out and bring to room temperature before serving.

photo below is of the truffle balls. i think the cocoa knobs are much cuter.
if using nuts or another coating, balls work well.

Yogurt and Apricot Pie with Crunchy Granola Crust

2011-07-07T16:30:00.000-07:00

once again, i was googling for some healthy cheesecake alternatives and i came across this one from Food and Wine...it's quite delicious...sweet, tart, fresh and creamy with a crunchy oatie crust...

you might want to consider this a "HEALTH-IER" treat. although it is sweetened with a bit of sugar and preserves, it does contain yogurt with all it's probiotics, the benefits from old fashioned oats and the omegas from almonds.

if you are looking for a truly healthy low-cal dessert i would not consider this one ultra healthy, but very tasty and a good alternative to a heavy cheesecake. (oooh how i do love me some real cheesecake!)

i adapted the recipe just a smidge by adding a bit more oats to the crust and i used whole wheat white flour...for some reason the words whole wheat flour and oats trick me to think i am being healthy. i like to eat my sweets for breakfast so this was a perfect sweet treat to start my day without too much guilt.

this would be a great dessert to finish off a fabulous summer Sunday brunch...a light fresh pie and with a few slices of fresh apricots your set for a bright summery treat.

Yogurt and Apricot Pie with Crunchy Granola Crust

from Food and Wine Magazine...slightly adapted

INGREDIENTS

3/4 cup whole wheat white flour

1/3 cup sugar

1/4 cup sliced almonds, crushed

1/2 cup rolled oats, old fashioned

dash of cinnamon

pinch of salt

2 Tbsp unsalted butter

1/4 cup canola oil

1 cup non fat plain Greek yogurt

2 lg eggs, lightly beaten

1/4 cup sugar

3 Tbsp fresh lemon juice

1 tsp pure vanilla

1/2 cup warmed apricot preserves

preheat oven to 350 F

in a large bowl, combine the flour, sugar, almonds, oats, salt, cinnamon. in a large skillet melt the butter and oil. add the granola mixture and cook over medium heat, stirring continuously until golden, about 5 minutes. transfer to a 9 inch pie plate and let cool slightly.

using a flat bottomed glass, gently press the granola evenly over the bottom and side of pie plate to form a 1/2 inch thick crust. freeze the crust for about 10 minutes, until completely cooled.

NOTE..this crust is a bit difficult to get perfect...it's crumbly, but do your best.

meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice, and vanilla; whisk until smooth. pour the filling into the pie shell and bake for 25 minutes. until the filling is set, but the center is still slightly jiggly. let the pie stand at room temperature for 5 minutes. pour the warm apricot preserves on top of the yogurt and gently spread in an even layer.

refrigerate until chilled, at least 2 hours. using a warm knife, cut the pie into wedges and serve.

BACON JAM with a little kick

2011-07-01T17:02:00.000-07:00

BACON JAM...are you kidding me?

was someone keeping this a secret?

how did i not know about this WONDER SPREAD?!

move over candied bacon...there's a new kid in town

good morning...good afternoon and good night !

i could eat this with every meal...and i think i have.

if you are a bacon fanatic, like myself, i suggest...demand you to try this fabulous easy slow cooker recipe for the sweet savory ride of your life. it goes with just about anything and everything...wonderful with the apple-peanut butter combo...fabulous with a ripe camembert cheese and a crisp cracker...just the right topping for some toast soldiers and a 3 minute egg...

and on a burger ? fagetaboutit !

SLOW COOKER BACON JAM

w/chipotle peppers

adapted from Martha Stewart

original found HERE

1 1/2 pound sliced bacon (apple wood smoked is great), cut lengthwise into 1-2 inch pieces

NOTE...if doing it on the stove top i find it much easier to keep the pieces large or whole for easier flipping and even browning.

2 medium yellow onions, diced small

3-4 garlic cloves, smashed peeled

1/2 cup cider vinegar

1/2 cup packed brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee

1/2 tsp Mexican chili powder

2-3 chipotle chilies, diced...out of the can with a little of the adobo sauce

1. cook your bacon until it is browned and the fat is rendered...OVEN or SKILLET...?

NOTE...the 1st time i cooked my bacon, in strips, all at once in the oven...much easier...BUT i lost out on the crispy bacon burnt scrapings that you get from cooking it in the skillet. the finished product didn't miss the scrapings at all...it was fabulous. i did a second batch on the stove top to see if there would be a big flavor difference and i cut the bacon into small pieces...had to do it in 2 batches, took twice as long, kind of messy and kind of a big hassle. this batch is in the slow cooker RIGHT NOW, so we'll see....i'm leaning towards the oven method and cutting it all into pieces before adding to the pot.

NOTE...i just tried the second batch...the one that i cooked the bacon on the stove top and used all the scrapings. i did not see any noticeable flavor difference. i will definitely use the oven method for my bacon from here on out. i think i could still get some of the delicious scrapings off the jelly roll pan and add them, but like i said, i didn't notice anything worth going through all the trouble of stove top cooking. i suggest cooking your bacon in whole strips all at once in the oven.

transfer the bacon to paper towels to drain. pour off all but 1 tablespoon of the fat. save the rest for future use...like these Bacon Fat Oatmeal Chocolate Chip Cookies perhaps.

Add onions and garlic, and cook until onions are translucent, about 6 minutes.

add vinegar, brown sugar, maple syrup, coffee, chili powder and chipotle chilies and bring to a boil, stirring and scraping the browned bits off the bottom of the skillet (or not if used oven method) with a wooden spoon.

add bacon and stir to combine.

transfer mixture to a 6 Qt slow cooker and cook on high, UNCOVERED, for 3 1/2 - 4 hours, until liquid is syrupy.

transfer to a food processor and pulse until coarsely chopped. let cool, then refrigerate in airtight containers, up to 4 weeks

NOTE...i, obviously, put mine in airtight clip-top jars...try to make sure there are no air bubbles when loading into jars...that's where the spoilage can form first if you are storing a jar for a few weeks. this is very rich, but UNBELIEVABLY FABULOUS so you might use it sparingly...

or YOU MIGHT WANT TO SLATHER IT ON EVERYTHING !!!

i have a new favorite breakfast now that i have discovered this wonder spread...a bacon jam, peanut butter and fresh raspberry quesadilla. spread the jam on one side, the p-nut better on the other, add the raspberries to one side and flap over like a quesadilla...talk about a delicious out-of-the-ordinary on the go breakfast...YUM !!!

Spicy Mexican Glazed Nuts

2011-06-28T22:19:00.000-07:00

Oooh...these unassuming little nuggets are...whew!...spicy
and oh so addicting.

if you want a quick spicy sweet nut recipe, this is a great one. they turn out really crunchy, slightly glazed and you don't have to do anything on the stove with molten sugar or syrups...a simple egg white along with your spices and a little sugar... in the oven, and the magic spicy glazed coating happens without fail. these were such a hit with my spice lovin' friends. i tend to make things a bit spicier than most can handle, and these were just right. i must say...i used REAL MEXICAN CHILI POWDER. not the wimpy stuff you buy at a regular market so mine came out extra spicy...AND i used the cayenne. i suggest you use your judgement on the spices, but if you have a Mexican market near you do yourself a favor and buy the real stuff. it's cheap and always adds a nice blend of spicy chilies to what ever you're making.

SPICY MEXICAN GLAZED NUTS

adapted from Big World-Small Kitchen and Epicurious

3 cups raw mixed nuts

(i used almonds, pecans, macadamia and walnut)

1/3 cup sugar

1 egg white beaten until white and fluffy

1 Tbsp chili powder

(i used REAL Mexican chili powder...whew!...spicy!)

1 tsp cinnamon

1/2 - 3/4 tsp salt

1/4 tsp ground cumin

1/4 tsp cayenne pepper

preheat oven to 350 F...place rack in the middle

spray baking sheet with non stick spray. in a small bowl combine sugar and spices. in a large bowl whisk egg until white and frothy. add nuts into egg white then add the sugar/spice mixture and stir until everything looks evenly coated

spread nuts evenly onto prepared baking sheet and bake until golden, about 20 minutes.

TIP... i took them out after 15-20 minutes and stirred and separated the nuts...then returned to the oven for approx. 10-15 more minutes. keep your eye on them. i think this second baking time helps to keep them crunchy.

TIP... do not store them until they are completely cooled, but do not wait over night to store them. if they get a little sticky (they shouldn't because of the second bake) you can stick them back in the oven for a few minutes, let them cool, then store again.

TIP... store in a clip top glass jar with a rubber seal

TIP... also i saved some of those little stay-fresh packets you find at the bottom of other snack foods....you know that annoying little plastic pouch that says DO NOT EAT...DO NOT OPEN. they look like sugar packets...i put one of those in the bottom of the jar if i have one available. don't know if it does anything, but i made some nuts 2 weeks ago that are still good and crunchy.

trust me these won't last that long...you'll eat them all up, but i made a sweet glazed version for Dad and he doesn't eat them as quickly as i do

Tri-Color Vegetable Terrine

2011-06-21T16:25:00.000-07:00

forgive me followers for i have sinned...

it has been 2 weeks since my last post...

i hope the next few goodies will make up for my "writers block".

i've been cooking, shooting and eating loads of good stuff, but i just can't get enough time on the computer to write about it all. i have about 9 drafts waiting to be finished....you know how it is...just to much selfish playin' around with FOOD. now i have to get down to business and share what i have found delicious fabulous and fun.

this is a fabulous Tri-Colored Terrine i came across while on one of my terrine hunts. i'm way in to terrines lately. i'll be posting about a Collard Green Terrine, along with a Trotter Terrine and hopefully a Vanilla Cherry Chai Jello Terrine if i can ever keep one around long enough to get a photo.

this particular terrine looks fairly simple, but it has some interesting flavors that hit your palate with every bite. the carrot has a hint of nutmeg and ginger...the cauliflower a hint of lemon zest and the broccoli a touch of scallion and coriander. it all works together beautifully.

serve alongside your cheese platter for an appetizer...as a first course on top of some fresh greens...or as a lovely side to your main course. it works well at room temp or slightly warmed before serving.

note...if served right out of the oven you will find this to be more of a dense souffle. although the flavors will be there, i doubt it will slice very well...and i didn't go through all that layering to present a spoonful of delicious vegetables. let it set in the fridge. to get it out of the loaf pan i suggest using the parchment sling method if you are going to invert it for presentation. OR it's much easier if you just slice it straight out of the dish...CAREFULLY.

TRI-COLORED VEGETABLE TERRINE

adapted from recipe at Cookeatshare by Global Cookbook

3 cups broccoli Florettes

2 cups diced carrots

4 cups cauliflower florets

3 large eggs separated

6 Tbsp fat free cream cheese

3 tsp lemon juice

1-2 tsp lemon zest

1 Tbsp minced fresh chives

1 tsp fresh grated nutmeg

dash of ground ginger
dash of coriander.

salt and fresh ground pepper

preheat oven to 375 F degrees. lightly oil and line the bottom of a medium glass loaf pan with wax paper or parchment.

blanch the vegetables separately in lightly salted water and shock immediately in cold ice water. dry vegetables on paper towels or use a salad spinner.
puree the broccoli with 1 egg yolk, 2 tbsp cream cheese and 1 tsp lemon juice. repeat with the carrots and then the cauliflower. keep your processor clean in between vegetables.
stir the chives into the broccoli with a dash of coriander...salt and pepper to taste
stir the grated nutmeg and ginger into the carrots
stir the lemon zest into the cauliflower

whisk the egg whites until stiff, then carefully fold 1/3 into each vegetable mixture until just combined.
check seasoning in each one.
spoon the broccoli mixture into prepared pan, carefully smoothing the surface.
carefully top with the carrot mixture as not to disturb the broccoli and do the same with the cauliflower, smoothing each layer....this can be a little difficult...have patience.
cover with a piece of lightly oiled wax paper.
place loaf pan in a roasting pan and pour almost boiling water to come 2/3 of the way up the sides of the loaf pan. transfer to the oven and bake for approx. 40 minutes. remove wax paper and cook for 10 - 15 minutes longer, till the top feels hard to the touch. remove from oven and let cool in the pan.

NOTES...this came out much more souffle-like than i had anticipated, BUT DELICIOUS. really great warm as a side dish or served room temperature as an appetizer with some lovely ripe Brie, Camembert or as shown with a little Maytag Blue.

Creme Brulee...Guilt-free version

2011-06-07T23:09:00.000-07:00

yup...another "guilt-free" dessert...

sorry, but i live in Southern California and i know at some point in the next few months i AM going to to be in public wearing a bikini...scary thought...so i'm dishing up all these sweet treats that won't kill the waistline.

not to worry...i'll still throw a few REAL GOODIES in the mix. one can only go so far with splenda and egg substitute. chocolate is calling my name...

and bacon hasn't left the game

these are pictures of the custards straight out of the oven...

i must say they DO resemble an egg custard rather than a "true creme" that would naturally be rich and creamy, but this will surely trick the eyes and the palate with a crunchy crispy brulee'd topping.

quick note...i just had one of these that was left in the fridge. plain with no sugar topping, no brulee treatment...it was fabulous. better than an egg custard. it DID actually have that creme brulee taste. i made the custards 2 nights ago and it was even better tonight than the first night i served them. i bet the vanilla bean had something to do with it. so don't leave the fresh bean out...AND might i suggest making them the day before. let them sit in the fridge over night...yummm!

definite winner...i'll make these again and again. i think these would make a fabulous ending to a savory Sunday brunch. if i had time in the morning i'd torch one up for breakfast.

HEALTHY CREME BRULEE

adapted from Walking off the Weight-Dessert Recipes

original with nutrition values linked above.

2 cups non fat milk

2 Tbsp n on fat powdered milk

1/2 cup egg substitute

1 whole large egg, slightly beaten

1/3 cup baking splenda or sugar substitute...not quite 1/3 cup is sweet enough

1 tsp vanilla extract

1/2 real vanilla bean, scraped

sugar for brulee

preheat oven to 325 F degrees

NOTE...i did mine in a convection oven at 310 F... i think the forced air affected the surface. i will use a regular oven next time to get a smoother more uniform looking top.

lightly whisk milk powder into milk. lightly whisk egg and egg substitute until combined. add eggs to milk mixture with the splenda and vanilla extract and bean scrapings....TIP---in a little bowl, mix the vanilla bean scrapings with a couple of tablespoons of the mixture so that it will not clump together. when the bean specks look like they have separated pour this back into the whole mixture. (i learned this after i had to deal with vanilla bean clumps.)

whisk until combined, but do not whisk hard...you don't want a lot of foam or bubbles.

pour mixture into custard cups

NOTE...this made a little more than 4 7oz. custard cups...do not over fill. i did not use it all.

bake the custards in a bain marie...make sure you fill your bain marie with very hot hot water...but not boiling water.

bake for 35 minutes or until knife inserted comes out clean and they look set...might appear slightly jiggly in the center

let them cool then move to the fridge...uncovered for a couple hours...

or as i mentioned above, leave them in over night. after they have fully chilled (an hour of so) cover them with plastic wrap. press the plastic wrap right down onto the custard (like you would a pudding).

when ready to serve remove from fridge and dab off any moisture that might have collected on the top. let them come to room temp....if you can wait.

sprinkle with at least 1 - 2 tsp of sugar...i did not skimp on this part. you want a good hard top to crack through

FLAME ON !!! torch your sugar

if you do not have a torch i suggest you purchase one...it's much more FUN and satisfying than trying to get the "brulee effect" in the broiler.

don't forget to let cool off a little before handling.

Healthy Faux Cheesecake ...

2011-06-04T13:36:00.000-07:00

always on the hunt for a healthy treat...?

this Creamy Lime Pie seems just right for both the health conscious crowd...

AND...

for those, such as myself, who prefer filling their calorie quota with PORK BELLY and other various savory indulgences.

this creamy cheesecake looking pie is just right for a light dessert...breakfast even. all sweet and smooth with a little tang and that graham cracker-ish crust, but it's all good for ya. made with Fiber One Yogurt, a little lite cream cheese and Fiber One Cereal.

it might look like cheesecake, act like a cheesecake, but you'll know it's yogurt so don't try to pass it off as "cheesecake".

BUT, i must say...you WILL have yourself a fabulous guilt-free dessert with plenty of room for that late night snack of baby back ribs slathered in extra BBQ sauce.

Creamy Vanilla Lime Yogurt Cheesecake pie

slightly adapted from Fiber One

original with nutritional info found here.

Crust

2 cups Fiber One original bran cereal

1/4 cup melted butter

1 Tbsp corn syrup

1 tsp vanilla

Filling

1 Tbsp cold water

1 Tbsp fresh lime juice

1 1/2 tsp powder unflavored gelatin

4 oz. fat free cream cheese
1/2 tsp lemon extract

4 containers Yoplait Fiber One vanilla yogurt

1/2 cup frozen (thawed) reduced fat whipped topping

1 Tbsp grated lime zest

preheat oven to 350 F.

finely crush the bran cereal in a food processor until it resembles graham cracker crumbs.

in a medium bowl, mix crust ingredients until blended. press mixture evenly and firmly in bottom and up sides of a 9" pie plate. bake for 10 - 12 minutes or until firm. cool completely, about an hour

in a 1 qt. sauce pan, mix water and lime juice. sprinkle gelatin on lime/water mixture and let stand for 1 -2 minutes. heat over low heat until gelatin is dissolved. cool slightly about 2 minutes
NOTE...i did this step in a small glass bowl and then the microwave

in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. add yogurt, extract and lime juice/gelatin mixture and beat until smooth and well blended. fold in whipped topping and lime zest. spoon onto crust. refrigerate until set...about 2-3 hours

serve with a dollop of whipped topping

Grandma Hulda's Sweet Dills

2011-05-24T18:10:00.000-07:00

GRANDMA HULDA'S SWEET DILL PICKLES

these are a year 'round staple in our fridge...

always has been, always will be a big barrel jar of Grandma's sweet pickles in the back of the fridge. sometimes i swear at them as i maneuver around that big glass jar to squeeze something new in, but i wouldn't remove them if my life counted on it...or rather if i counted on staying alive through the night.

Grandma Hulda wasn't what you would call a gourmet cook by any means, but she knew how to throw down a few special things...

these pickles are one of those special things

and i have yet to meet their match in the pickle world.

i must admit, the idea for this post came about quite a few weeks ago. it originally was to be all about the last surviving chunk of Easter ham and my fabulous low fat Ham Salad...BUT then...out came the pickles from the back of the fridge for the photo shoot. as i was shooting a big light bulb went on and i said...

"ham salad = boring"...

"Grandma's Pickles?...everybody loves pickles AND everybody loves something from Grandma."

hence the recipe for the easiest bestest crunchy sweet pickle ever!

they need to be in the back of your fridge on the ever-ready just for that extra little crunch for your salad, sandwich or burger.

pack a cute little jar of your favorite spreadable salad like ham, tuna or chicken and serve with your pickles. put them along with your cheese platter, hors d'oeuvres or condiments...or...top off with a layer of chopped sweet pickles for a tasty on the go treat. great for picnics or just your everyday brown bag lunch.

GRANDMA HULDA'S SWEET PICKLES

what you'll need...

1 46 ounce store bought jar of Hamburger Dill pickles...crinkle cut

3 cups of white sugar

2 Tblsp pickling spice

2 Tblsp apple cider vinegar

drain the juice from the pickles and put them in a large bowl...save the jar, toss the store bought juice.

add the sugar, spices and vinegar to the pickles and stir to combine.

let this sit on the counter for at least an hour, maybe 2, so the pickles can weep out their juices and the sugar dissolves. you can stir them a few times during the weeping.

put the pickles and all the new juices back in the jar and in the fridge...let set at least 3 days before using.

i must add that these pickles are best over time...and i mean time because after the first batch is gone, you need to save about a cup of the old juice and add it to the new batch. after the pickles have done their weeping add a little of the juice from the previous batch to cover the pickles. you might not need the full cup, but it's kinda fun to keep the juice as an on going flavor addition...

not a totally necessary step, but it's how Grandma Hulda did it and i wouldn't change a thing about these pickles.

they're just perfect as is...Grandma Hulda's way.

PS...as for the lower cal Ham Salad?...
try using cottage cheese instead of mayonnaise.
put the cottage cheese in the processor and blend to smooth.
then add chopped ham and just a few chopped pickles.
pulse to a spreadable texture. don't over process.
season to taste.

you won't miss the mayonnaise if you take care in the seasoning with salt and pepper. the pickles add just the right sweet/tart flavor...enjoy

Good Ol' Cobb Salad

2011-05-21T18:22:00.000-07:00

COBB SALAD...

a classic...always great...something for everyone...can't go wrong.

invented back in 1937 at the Hollywood Brown Derby restaurant, it's still stands on it own as a fabulous main-dish salad.

especially if there's EXTRA BACON!

no real surprises here...no fabulous recipe to report.

WHAT YOU SEE IS WHAT YOU GET!

just an idea and a little shout out for one of the classics that won't let you down when you need something that will fit everyones taste buds.

what you'll need...
(starting from the left)

some good crumbly blue cheese
10 or more crispy bacon strips
English cucumber
2 roasted chicken breasts
3 vine ripe tomatoes
5 hard boiled eggs...separated
2 ripe Haas avocados
fresh leafy greens with herbs
head lettuce
scallions or chives

the original Cobb Dressing served at The Brown Derby was an old-fashioned French dressing. then it evolved somehow into a red wine vinaigrette, but i prefer...
good old Ranch Dressing
made from Hidden Valley Ranch packet with buttermilk and mayonnaise

if you have the time it's nice to make everyones plate with all the separate components, or you can do as i did and just make one big impressive platter in all it's Cobb glory.
(in my house i think some let out a little sigh of relief that they won't have to partake or endure some fancy or out of the ordinary lunch extravaganza)
to serve, i dressed the greens in a separate bowl and made up each plate as it went to the table, serving from the main platter...drizzle a little dressing over the top with a little more crumbled blue cheese and put some dressing on the table for those who tend to over-dress. i'm an under-dresser.

serve with a fresh crusty baguette OR...some homemade bread.

might i suggest Grandma Nonnie's Zucchini Bread found here

Chess Pie...Old School

2011-05-13T19:04:00.000-07:00

CHESS PIE

this could just be the surprise winner of the year.

it figures...a good old classic like Chess Pie.

simple ingredients, simple flavors...

SIMPLY DELICIOUS !

what a fabulous, unique pie...naked with nothing on...

or...all dressed up for the party with a dollop of fresh whipped cream and toasted pecans.

i made 2 of these in a week and they disappeared faster than any other dessert i've made all year...and i make a lot of desserts.

the beautiful cracked top is like a baked meringue cookie and the inside is a soft sweet melt in your mouth custard.

the name is a little odd because it has nothing to do with the game of chess...
i guess there are many controversies about the origin of the Chess Pie.
it's a Southern specialty, but some say it came from England and evolved from a similar cheese tart...this being "cheese-less"...some say it was named from a piece of furniture that was common in the early South called a pie chest or pie safe (pies under lock and key?!)
or the one i like is the theory that it was originally called "just pie" because it was so simple and plain and the named morphed into "jess-pie"...or Chess pie.
i'm sure there's more theories out there. i just grabbed a few from Wikipedia and What's cookin' America.

there are a few variations out there that add vanilla, brown sugar, four and or some cornmeal, but i wanted to go with the flat out basic - simple - easy...and you can't get any easier than this. i'm even proud to admit i went for the store bought pie crust for the first try. hey...this recipe calls for it. don't be afraid to take the easy route...the crust is not the star of the show here. it's all about the cracked meringue top along with the custardy sweet filling.

i must add that the second pie was made with a crust from my in-house pastry chef, master pie crust maker...MOM...and it did push the pie over the top. photos are of the store bought because the second one disappeared before i could take a shot.

4 things is all you'll need for

AUNT MARY'S EASY CHESS PIE

recipe copied below and found at Tasty Kitchen submitted by Sweeteater

4 Tablespoons softened butter

1 1/2 cups sugar

4 large eggs

1 whole pie shell, frozen

cream the sugar and butter together

add eggs one at a time, mixing well after each addition

pour into unbaked pie shell

bake at 350 F degrees for 35-40 minutes

cool completely before serving

Asian Style Pig Ear and Pork Terrine

2011-05-06T15:48:00.000-07:00

PIG EARS ?!

yes, they're in there...that pretty little unassuming stripe is EAR.

introduce yourself slowly...bit by bit... to the "Nose to Tail" concept. take the easier softer route and disguise your pig parts in a fancy terrine...sneak it in to your next charcuterie platter...or present as a creative hors d'oeuvre that will amaze your guests.

OR, if you're already gung-ho for "tip to toe"...simply enjoy this delicious Asian style terrine with some pickled ginger, garlic chili sauce or a pinch of wasabi...yummm

PIG EAR and PORK TERRINE

i sort of made this up, so if i've left something out please let me know and i'll fix it asap

FOR THE EARS

basically the most important part is the ear...cooking the ears. i've posted about cooking pig ears in the past as seen ear...woops i mean HERE ...sorry, there's too many jokes readily available when talking ears. there are a few details like removing any hairs and the pre-boil that can't be missed, please check the link.

(i know it looks scary, but i thought i better show you a photo of what you'll be dealing with...)

in a nut shell you need to cook 3 - 4 pig ears in an Asian flavored stock found HERE (without the Duck, of course). simmer for about 3 hours or until they are very fork tender. carefully pull out the ears and strain the broth through some cheese cloth. let the ears (lay flat) and broth cool (separately) and get to room temp while you are preparing the ground pork.

FOR THE GROUND PORK

1 1/2 lbs of lean ground pork

2 - 3 cloves garlic, chopped

2 - 3 Tbsp fresh ginger, diced small

1/2 onion, diced

1 tbsp soy sauce

1 - 2 tsp sesame chili oil...or just sesame oil

a dash of cayenne

salt and pepper to taste

in a skillet with olive oil, saute the onions garlic and ginger until fragrant. add ground pork...while pork is cooking separate so it is not in chunks and add the soy sauce and sesame oil...cook completely...salt and pepper to taste. flavor and seasoning are very important in every part of a terrine.

let this cool a bit for easier handling. process the pork mixture until it gets to a fine spreadable texture...not as far as a smooth pate, but you don't want any lumps or chunks. you will want to add a little of the stock in to make a spreadable mixture...again, taste for seasoning when done.

FOR THE TERRINE

line a medium loaf pan with plastic wrap. i used a glass pyrex loaf dish. use enough wrap to over hang the sides. i suggest you lightly oil the dish before trying to get the plastic wrap all the way in.

lay a few long chives down on the bottom for decoration.

put about an inch of the ground pork mixture evenly on the bottom...then press lightly a layer of ears cut to fit as one layer. then spread another layer of ground pork...another layer of ears, again, cut to fit for a whole layer. end with a layer of pork mixture. note...sprinkle a few small bits of chives in the layers for a little color.

now this next step is terrine 101, but if you don't know it can get messy so be prepared for overflow...

pour a little of the stock over the filled terrine. a little at a time until it looks well moistened, but not saturated. cut a rectangle out of cardboard that will fit the inside of the terrine...cover the cardboard with plastic. use the cardboard to press down and release any extra liquid (stock) and air pockets. this will most likely overflow a little. i like my terrines tight and well set with no air bubbles or gelatinous areas so i let set with some weight on the terrine...a foil covered brick works well...or some heavy cans. then refrigerate for a few hours until completely chilled.

to unmold you might need to run a little warm water over the outside...if all turns out well, you should be able to flip the terrine out on a platter and peel off the plastic wrap to reveal a beautiful Pig Ear and Pork Terrine. cut with a VERY sharp knife and serve with pickled ginger, chinese mustard, garlic chili sauce or maybe some wasabi.

Egg Casserole with Ham, Cheese and Spinach

2011-04-29T22:16:00.001-07:00

wonder what to do with that last bit of Easter Ham?

your family has probably just about had it with ham sandwiches...

use those last few slices in an egg casserole....make these cute little appetizer or snack bites, serve as a whole for a fabulous brunch or reheat for an on-the-go breakfast or lunch

on a side note...i have to throw in a picture of my HAM...MAPLE BROWN SUGAR GINGER GLAZED HAM. this was my 1st HAM. i am so proud of my HAM. i don't think anyone else truly appreciated MY HAM as i did. we usually spend $50.00 - $60.00 for a dependable Honey Baked Ham, but the store closed here in Newport Beach. so sad. i look forward to a nice big ham every year. once a year i am engulfed in ham glory. no one else really cared. no one else is in love with ham...so this year i went for it and decided to do my own ham...guess what?

IT WAS THE BEST DARN HAM WE EVER HAD !!!
AND IT COST $9.53 !!!

well, i'm not wasting a morsel of this ham.

as a matter of fact...i am the only one left eating the ham...so i've been finding ways to use up the rest of the 11.5 pounder that i made.

this egg bake recipe is so versatile and easy i think you'll enjoy it as much as i do. it's perfect for the left-over ham or any other meat veggie combo. a few weeks ago i used up a roast chicken from Cost-co and turned it into a Mexican Egg Casserole...delicious with fresh salsa. i love to have a substantial breakfast or lunch that i can easily rewarm or eat on the fly and this fits the bill. it's great right out of the oven for the whole family or reheated for a quick on-the-go breakfast or lunch.

as shown in the photos, it's also a great idea for hors d'oeuvres. make this the day before, cut them up in little squares and decorate them with something cute like these perky little grape tomatoes. set out at room temp with a side of dijon mustard and your set..no fuss and i bet you'll get raves.

i should also mention this is pretty healthy. depending on the ingredients you add to the basic recipe, this can be fairly low in carbs, fat and calories. i made mine with 1/2 eggbeaters and half real eggs...there's no heavy cream or milk and can be made with low fat cheeses. i think the surprise ingredient is washed and drained cottage cheese. sounds weird, but it works.

EGG CASSEROLE with HAM CHEESE and SPINACH
adapted from Kalyn's Breakfast Casserole at Kalyn's Kitchen

please check the link for the original recipe and Kalyn breaks down the quantities for small, medium, large casserole dishes. the whole web site is great for healthy diet alternatives.

below is the recipe for what you see in the photo, but many variations are possible

5 large eggs
5 eggs substitute equivalent
1 tsp salt (watch your salt because the cheese and ham is salted)
1/4 cup small chopped chives
1 - 1 1/2 cup ham...diced or baton cut (julienned)
2/3 cup low fat grated Mexican cheddar blend
1/3 cup grated good, real Monterrey Jack
4 oz. cottage cheese, rinsed so whole curds remain and pat off water with paper towel
1 pkg frozen spinach. drained and squeezed very well.
2 -3 Tbsp canned diced jalapeno

preheat your oven to 375 F degrees and spray a 7 x 11 glass pyrex dish.
thaw, drain and squeeze your frozen spinach. cut your meat and grate your cheese.
in the bottom of your casserole dish layer the meat, cheese, 1/2 of the chives. add the squeezed spinach. you'll have to pull it apart in small clumps to evenly distribute.
in a bowl mix your eggs until well combined, but not over beaten. add the cottage cheese curds to the eggs and season as you would scrambled eggs.
pour this mixture over the meat and cheese in the dish and gently stir or prod with a fork so that all the ingredients are evenly distributed in the eggs. sprinkle with a little more Monterrey Jack and chives

bake for 20-25 minutes or until middle looks set. it's okay if the sides get a little golden brown. you'll notice the middle puff up a little.

let set a little before serving or cool completely and refrigerate.

Mocha 'spresso On-The-Go Jello

2011-04-24T15:51:00.000-07:00

forget those 5 hour energy drinks that cost a fortune. make yourself some Espresso jello cups for those inconvenient times you need a pick-me-up.

i love these things...my friends love these things...you will love these things. i think i've already made about 5 batches and i'll make more tomorrow.

i got this idea from Nicole at The Galley Gourmet. in the post titled "Sunday Dinner" she had this fabulous photo of Chocolate-layered Espresso Jellies. her recipe sounds absolutely delicious and a perfect end to a fabulous Sunday Dinner.

i, on the other hand, don't throw too many lavish dinner parties...none, if truth be known, so i came up with this easy Mocha 'spresso On-The-Go idea. how much fun would it be to whip an espresso shot out of your brown bag lunch?...or pass these out at your next tailgate party? try this for an afternoon pick-me-up or an after dinner guilt-free treat. these are pretty guilt-free...just a little shaved dark chocolate never hurt anyone.

MOCHA'SPRESSO JELLO TO GO

idea adapted from Nicole at Galley Gourmet

below are the instructions for the way i have been making it, but of course, there are many many variations. have fun with it...

makes 4 1/2 cup servings

1 packet of plain gelatin (7g per packet)

1/4 cup cool water

3-4 shots of espresso (equal to 3/4 cup)...HOT-reheat if you have to

1 cup vanilla protein drink (milk would probably work, but the protein drink is creamier, extra flavor, less calorie and low carb...Muscle Milk or Pure Protein are good)

sweetener to taste

(a splash of no sugar Hazelnut or Irish Cream sweetener is great. i use Davinci's)

dark chocolate bar for shavings

NOTE...whatever espresso/protein drink/milk/water combo you use your goal is to end up with 2 cups of liquid. this can be like a straight up espresso shot or a flavored latte. you want the liquid to taste as you would a favorite coffee/espresso drink, but a little more rich. most friends liked the one with a little more latte flavor, but the straight up espresso was brilliant, if ya ask me...

pour 1/4 cup cool liquid (milk, protein drink, water) into a 2 cup pyrex measure. add the gelatin packet and let the gelatin bloom for about 5-10 minutes. stir it so that it doesn't clump up. if it clumps, use a fork or spoon to mash clumps...a few little clumps are okay.

pour your hot espresso into this gelatin mixture and stir until the gelatin has completely dissolved. do a taste test...is it sweet enough?...remember this is a treat.

shave a little chocolate into the vessel of choice. i got these little toss aways at Smart and Final. reusable tupperware would be more green of me, but i never get them back and people tend to throw those away. i reuse these as much as possible.

pour the mixture in the cups and refrigerate until firm...takes a few hours

shave some more chocolate on top and you're ready to go...ANYWHERE

A POWERFUL LITTLE PICK-ME-UP TREAT !

Vanilla Bean Herb Homemade Farmer's Cheese

2011-04-22T16:42:00.000-07:00

yes, more cheese...this one is FARMER'S CHEESE.

i love making cheeses and yogurts... continuously trying out different methods, milks and flavors. am i becoming a cheese head?...should i get a goat in the back yard? funny thing is...i really don't eat THAT much cheese...it's just so rewarding and i seem to be fascinated with the science behind it.

Farmer's Cheese is a basic fresh cheese with a slight tang. it's a great cheese to start with. when making it at home you can choose the flavors and regulate how hard or soft you prefer. i don't care for the crumbly type, i prefer it a little moist like a Neufchatel or a very thick cream cheese...easy to slice or wedge but still spreadable...

farmer's cheese is quite delicious and well worth the few hours it takes to create...BUT it was this flavor combo that made it fabulous...

VANILLA BEAN, ROSEMARY, THYME

with a little honey and a pinch of sea salt and fresh pepper

the vanilla bean along with fresh rosemary and thyme from the garden was a hit. of course, i thought it was something new, but low and behold...i was at the market to peruse the cheese station like i always do and isn't there just a big fat log of goat cheese with the flavor printed right on the front...Vanilla Honey !!!...well, to my credit...i had never heard of vanilla bean in savory cheese before...so there!

do you think i could go as far as...

VANILLA IS THE NEW BLACK...?

VANILLA IS THE NEW BACON...?

i've been obsessed with vanilla beans lately, trying to sneak them into everything i can... please do try this combo out in something...i've made some thick Greek yogurt and some "Goat-Yo" (goat-yogurt) with these flavors and i love it...i posted about Skyr (Icelandic Yogurt/Cheese) just a few days ago and used the vanilla herb mix in that for a tasty breakfast treat...along with some fresh berries and you're set.

FARMER'S CHEESE

1/2 gallon whole milk...NOT ultra pasteurized

1/4 cup white vinegar

1 tsp salt

flavor option...1 vanilla bean scraped

1 tsp fresh minced rosemary

1 tsp fresh minced thyme

fresh ground pepper

and maybe a little more salt to taste when cheese is nearly ready...don't over salt in the beginning because it will get more concentrated as the whey drains

make sure your utensils are clean...i read that you should use all stainless steal

heat milk in a large stock pot SLOWLY to 190 F degrees

take off the heat and stir in the vinegar. the milk should immediately start to curdle

let the milk/vinegar sit for 15-20 minutes

place a large colander over a large bowl or pot. drape a few layers of cheesecloth or fine muslin over the colander. pour the cheese curds into the cheesecloth. the whey will drain and the solid curds will remain in the cloth. i let this sit on the counter for about an hour so that most of it drains. when the dripping slows, pick up the 4 corners and squeeze more whey out...or what i like to do is tie up the corners and hang from a wooden spoon or something...keeping something under to catch the dripping whey. when you feel the cheese is hard enough to shape and the dripping has stopped, unwrap it and take a peek. i like to taste it at this point...add salt if necessary. if it looks too "curdy and crumbly" put it in a bowl and stir (or mash it together with a fork) to bring it together...more spreadable. take the ball of cheese and pack it into a mold...i find that a ramekin works well. cover and refrigerate. you might want to line your mold with plastic wrap for easy removal if you are looking for a cheese that will stand alone (as shown in photos). sometimes i will just use it straight out of the ramekin if there's no need for presentation.

your fresh Farmer's Cheese should be ready in a few hours. enjoy

this is a fersh cheese so it should be eaten within a week to 10 days.

Finally, The Successful Souffle

2011-04-19T22:11:00.000-07:00

ahhhh....now this is what i'm talkin' about.

HOUSTON, WE HAVE LIFT OFF...

A DELICIOUSLY SIMPLE CHEESE SOUFFLE...

well, i can cross this off my "Bucket List"

success with the "CLASSIC CHEESE SOUFFLE"

light, soft, airy, smooth, dissolve in the mouth cheesy egg goodness. like a little cloud of heaven has finally arrived on the plate.

if you're interested in making a savory souffle and it's your first attempt, i suggest you try this recipe by Alton Brown...really, no kidding. who would have thought Alton Brown vs our beloved Julia Child in a recipe match?...i choose Alton?...yikes! well that's just crazy talk...but true for this novice souffle cook.

as you might already know this is not my first attempt at "The Elegant Souffle". i posted about my failure with Julia Child's Souffle a few days ago. i was so dismayed and upset with my failure that it took a while for me to try again. i was up late one night and caught an Alton Brown rerun...he seemed to demystify "The Souffle". in this episode he just showed the basics of souffle making...nothing crazy, no contraptions, just straight up souffle talk. i had to try again...even though it was an Alton Brown recipe. not to diss Alton by any means, but he does get carried away sometimes with his complex instructions and odd contraptions.

photo above is right out of the oven...
the other photos of the full souffle were taken anywhere from 5 minutes to an hour after taking it out. it held up VERY well.
the little photo below of the single serving is the only picture i could get before i finally HAD to dig in. sorry it's not the beauty shot i had hoped for, but you can see how well it held up on the plate. i was just so excited that it turned out...so fabulous, light and fluffy all on it's own. i think it would also be delicious with a sauce of some sort. can't wait to try it again and give it some more thought.

NOTE to first time souffle cooks....have everything ready.
get your mise en place in place!
be ready with all the separate bowls and utensils...that said, be ready for a big mess, or just a lot of dirty bowls and such. i'm sure the second time around it won't be so bad, but it's all worth the trouble...

trust me, a successful souffle can make your day !

CHEESE SOUFFLE

recipe from Alton Brown...no adaptations

i have copied the recipe exactly for your convenience, but please check link for printable recipe, others comments, ratings and reviews.

ingredients

butter, room temperature, for greasing souffle dish

2 Tbsp FINE grated Parmesan

1 1/2 oz. butter...3 Tbsp

3 Tbsp flour

1 tsp dry mustard

1/2 tsp garlic powder

1/8 tsp kosher salt

1 1/3 cups milk, hot

4 large egg yolks

6 oz sharp cheddar cheese

5 egg whites plus 1 Tbsp water

1/2 tsp cream of tartar

directions

use room temp. butter to grease an 8 inch souffle mold. add the grated Parmesan and roll around the mold to cover the sides. cover with plastic wrap and place in the freezer for 5 minutes.

preheat oven to 375 F

in a small sauce pan, heat the butter. allow the water to cook out.

in a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. whisk the mixture into the melted butter. cook for 2 minutes

whisk in the hot milk and turn the heat to high. once the mixture reaches a boil, remove from heat.

in a separate bowl, beat the egg yolks to a creamy consistency. temper the yolks into the milk mixture, constantly whisking. remove from the heat and add the cheese. whisk until well incorporated.

in a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. add 1/4 of the mixture to the base. continue to add the whites by thirds, folding VERY gently.

pour the mixture into the souffle dish. fill the souffle 1/2 inch from the top. place on an aluminum pie pan. bake in the oven for 35 minutes. do not open the oven during cooking...you don't want any of the heat to escape...even cooking temp. is important.

serve immediately...or at least call everyone or ANYone into the kitchen to marvel at your success.

Julia's Cheese Souffle

2011-04-16T23:29:00.000-07:00

i believe someone, maybe even Julia herself, said...

"A FALLEN SOUFFLE IS NOT A FAILED SOUFFLE..."

well, i must say...i have proven this to be incorrect...
taste?...not so good, but okay...
looks?...complete failure...

i must preface this post by saying that i made the attempt at Julia's Souffle a few months ago. it was my first attempt at a souffle and it literally kicked my butt!...i have since made another souffle with complete success...will post about the FABULOUS SOUFFLE asap
i didn't want to post about this one because it was such a failure in puffy delicate souffle terms...but i think it's necessary to show the failures to put us in our place, but better yet....to make our successes stand out even better...when something turns out perfect people should stand up and cheer...there should be a national souffle day...or a big banner outside the house...big party...big something!....

(this is how my post read right after i made Julia's souffle)
just look at my poor little souffle....i'll bet you wouldn't even know it was a souffle if i wasn't calling it that. trust me...it IS a souffle. don't get me wrong here, i wasn't trying to be creative and take license with Julia's recipe...i wouldn't do that. i know i like to change things up by adding this or that to a lot of recipes i try, BUT for this one i went by the book. Julia's book...Volume ONE. i'm just glad that i read somewhere that a fallen souffle is not a failed souffle...because BOY did this one fall.

i followed the instructions to the T, even down to the straight-pin collars. Julia suggests using straight pins to hold it together so i dug around in the sewing room and found the darn pins...i wanted everything to be just right. i was so proud of my little collared ramekins.

i carefully prepped everything. mise en place at the ready. i think the rule is that when any recipe calls for folding in whipped egg whites you should be well prepared. time is of the essence. i had both of Julia's books out on the counter - "The Way To Cook" and "Mastering The Art Of French Cooking Volume One". no room for error, or so i thought. everything came together just fine. the instructions are precise and easy to understand. i thought i was on top of everything...checking and rechecking the step by step recipe...no help from my sous chef aka the peanut gallery. i was totally ready to take the credit for my wonderful souffle, but also fully aware that i would also be the one to blame for failure.

the photo above is one of the only shots i could salvage of the souffle still above the rim of the ramekin. i wish i would have had a video of my 15 seconds of souffle fame. i swear, the second the collar came off this thing just sank. i had the camera set up t o shoot the finished product right out of the oven because i read that they usually fall within 5-10 min. i thought i had a little window of time there to get at least one decent shot of the real deal....NOT ! as fast as i could push the shutter release it was falling, falling falling...FALLEN.
right when they came out of the oven the souffles were up near the top of the collar...a good 2 inches from the rim of the ramekins, but as you can see in the photo below they quickly sank to 2 inches below the rim of the ramekin...

so...long story short. yes, i ate them. yes, they were OKAY, but did not resemble any souffle i had ever tasted, seen or ever imagined. they were more like an over cooked cheesy omelet...and not a very good one at that. will i try this again?...YES!

the souffle will not win !!!

stay tuned for the Perfect Souffle...

SKYR...Homemade Icelandic Yogurt

2011-04-10T14:46:00.000-07:00

just look at those curds!

SKYR CURDS...

i love making yogurts and cheeses. for some reason it's like baking bread. i don't know why, but the smell of fresh yogurt right when you open the pot or while it's hanging in the fridge... gets me every time. even when i'm having a bad day yogurt makes me happy. if i've accomplished NOTHING in the day, at least i know i'm making yogurt...and it's gonna be good!
well, as promised, here is the SKYR recipe i use. i should first state that i have not ever had "REAL" Skyr. you have to go to Iceland to have "REAL" Skyr and i have no immanent plans to rush off to Iceland in the near future so i can only liken mine to the store bought here in America. in any case if you haven't heard of SKYR...it is an Icelandic dairy product resembling Greek yogurt, but thicker and with a very slight cheese tang. some say it's not a yogurt at all. it actually IS a cheese. the process of making it is like yogurt, but it calls for Rennet, a cheese making ingredient and the incubation doesn't seem to be as temperamental.

the important thing is you have to have skyr to make skyr. luckily it seems to be growing in popularity. like Greek yogurt, it is high in protein, low or NON fat and low in carbohydrates. also a great way to get in some calcium. the only brand i have seen around the markets is called Siggi's Skyr
if you can't get ahold of some Siggi's i read some other recipes that say buttermilk or other live active culture yogurt will do, but there is something in real skyr that these don't have. try high end markets or health food stores to find Siggi's

i've got this skyr thing down...you can too. as i mentioned, it seems to be a lot easier than plain yogurt and the incubation is not as precise. i get these beautiful curds every time. i just can't help myself from taking a picture or calling someone into the kitchen to admire my curds... don't they just glisten in the sunlight?...okay...okay...enough already !!!

so you've seen the pictures of how the curds look after you cut them...above is a photo of the pot all wrapped up in 3 towels. tightly wrapped and cozy. i leave it this way for about 12 - 16 hours. i didn't notice a difference in the end product if it sat 10 hours or once i left it for 18 hours...woops...still turned out great. i should mention i live in Southern California where the weather is not too extreme. my house doesn't really get higher than 75 or lower than 55 degrees.

just below is a photo of the skyr before cutting the curds. it should look like a solid mass with a little visible whey.

the photo below is a beautiful shot of the bottom of the heavy stainless steal pot after removing the Skyr for straining. i wanted to add this photo in to show that this scalded looking bottom is OKAY !...

just a reminder...DO NOT scrape or stir down to the bottom of your pot. it will not hurt your batch unless you scrape it into your finished product.

again...DO NOT be alarmed if you have a little scalding at the bottom. of course you CAN prevent this by standing there and continuously stir while it comes to temp. i prefer to set the pot on the LOWEST heat and walk away for an hour, hence the little bit of scalding. this works for me, but i can't guarantee it will work with your equipment.

FYI...this should clean out very easily with a little soaking

just above is a beautiful photo of the professional straining method i have come up with for the fridge.

IMPORTANT...make sure you have a big enough container underneath to catch the whey dripping...could get ugly

RECIPE and INSTRUCTIONS TO MAKE SKYR
i found 2 good, easy recipes for skyr. one is at Recipezaar by Charlotte J and another was in a forum called The Icelandic Weather Report by a poster named Bigbearok.
below is kind of a combo of the two. this works every time for me. check the links to see if you would like to follow one of their recipes and instructions by the book.

MUST HAVES...
4 quarts (1 gallon) non fat milk...NOT ultra pasteurized
Siggi's Skyr, or another brand if you can find it
Rennet...i use liquid rennet (vegetable base)
or...1/2 Rennet tablet dissolved in a little cold water
good thermometer
good quality stock pot, stainless steel
towels for wrapping up pot
cheese cloth or a big square of muslin works better
a large strainer

make sure all of your utensils are CLEAN. heat the milk slowly up to 195 F degrees. be careful not to burn the bottom. slow heating, a heavy stainless pot and stirring will prevent this. when it reaches 190-195 degrees, turn off and cool to 110 F degrees. mix about 3-4 Tbsps of your starter (Siggi's or other live active culture yogurt) with a couple of Tbsp of the warm milk (one at a time) in a small cup until it seems combined and pourable. add this mixture to the warm milk and stir being careful not to scrape up any milk solids that may have formed at the bottom of the pot. now add the Rennet...i use 7-8 drops for 1 gallon if milk..again...stir carefully.
cover your pot and wrap it in 2-3 towels all cozy and leave it on the counter. one recipe says to let it sit for 24 hours...another says 12 hours...and another says 5 hours...i let mine sit for 12-16 hours. i have seen no difference in a few hours here or there.
uncover and take a peek. it should be a pretty solid mass and there should be some visible whey (yellowish liquid). if it still looks and acts like a pot of milk...something has gone wrong.

if all has gone well it is now time to cut the curds...
as shown in numerous photos above and obviously my favorite skyr step. i don't know if this is completely necessary, but some recipes call for it AND i like the way it looks. i think it helps the curds separate from the whey while straining. next, line a large strainer with a couple of pieces of cheesecloth OR i like to use a piece of thin washed muslin.
slowly spoon the curds into the lined strainer until all is in. let this sit for an hour or two while most of the whey drains from the curds.
TIP !...i use the inside of my salad spinner for the strainer. a regular pasta colander doesn't seem to work as well. you need a strainer that will really allow the whey to drip otherwise it will take forever.
when it looks as though the dripping has slowed...gather the four corners, tie and hang from a wooden spoon (or something) over a sauce pan to catch the whey. i like to move this to the fridge, but i suppose it can be done on the counter if it's not too hot. a cool, well ventilated room is fine. this should take a few hours. your end result should be firm and a bit dry around the edges of the cloth...kind of cheese-like..i like mine a little thicker than commercial Greek yogurt, but not as thick as cream cheese.
remove from the cloth into a large bowl and stir or whisk until smooth. one time mine was so thick i had to use the Kitchenaid mixer and whisk it up to creamy goodness...again...it was delicious.
flavoring is up to you. stir in a little honey and vanilla extract...i use a few packets of splenda and one vanilla bean...or i stir in some vanilla whey protein powder to taste....a couple of times i added some honey, vanilla bean AND fresh finely chopped ROSEMARY...YUM !
NOTE...the consistency should NOT be grainy like cottage cheese...stir or whisk until smooth. if it is too thick you can stir in some of the whey or beat in a little cream and sugar for a richer, sweeter treat.

i hope my long instructions don't turn you away from trying to make your own skyr. it really IS EASIER than it sounds. once you get it down i bet you'll enjoy it more than regular or Greek yogurt. here are a few more links that i found helpful.

Jo's Icelandic Recipes
European Cuisines
Recipezaar...Icelandic curds
Wikipedia -Skyr
Icecook...Icelandic Cooking Recipes and Food

Seared Marrow on Walnut Pesto Crostinis

2011-04-06T09:56:00.000-07:00

talk about an unctuous bite !

a nice crisp slice of lightly toasted baguette with a smear of walnut pesto and a seared medallion of beef bone marrow. this is a great opener as an appetizer, amuse bouche, or first course. it's rich and buttery, full of flavor and a great conversation starter. not many people have had bone marrow or they are just plain scared of it, but trust me, it's quite good...it's decadent...it's fabulous! i like to call it...

BONE BUTTER...

most restaurants serve the marrow roasted in the bone, standing upright with a few select sides and a special little marrow knife/scoop/spoon (marrow scoop shown in photo above), but i have never seen it seared "scallop style"...i thought it was a good idea...i find it makes the marrow a little less daunting and a guest who's not into digging for gold in a chunk of bone might find this presentation a little more appealing.

marrow is definitly not for the "pansey palette". i must admit, if i think about it too long it could give me the willies, but as you well know i like to try things that give my tastebuds a challenge. besides people are thinking more along the lines of "NOSE TO TAIL" these days...so let them put there money where there mouth is...right?

you can buy marrow bones most anywhere, but just use your best judgment that they are as fresh as possible. make friends with your butcher and he will cut them the right size for you.

i've posted about rendering bone marrow before so i won't write out the instructions just click here. as i stated in that post i quite often buy the bones and render out the marrow in big pieces to use in other recipes. you can add it to most anything to give your dish that extra layer of "yum" that boosts it past that rich cooked all day flavor.

i keep it in an airtight jar filled with fresh salted water and pull a piece out when ever i need some "bone butter"...i'm not kidding. just try adding it to some plain old hamburger meat and create some marrow burger patties for the grill...add it to one of your slow cooker stews or take your chili to another level.

so there's no real recipe here, but just an idea. once you have your marrow rendered it will resemble a small log. simply cut that (best to cut when chilled) and sear over high heat. you can use any pesto or get creative with your spread. the marrow is very rich and buttery so take that into consideration. something with fresh herbs and a little acid like fresh lemon, works well. Michael Ruhlman has a fabulous way of serving his marrow as seen HERE. a nice little salad, Gramolata, of fresh parsley, shallots, capers, olive oil and lemon is the classic addition. if you're interested in a classic way of serving it in the bone i found a great post at Cube Market Place that gives Anthony Bourdain's last supper recipe for Roasted Bone Marrow. the roasted method can be a very easy quick rich start to a light meal...the marrow being the star of the show in all it's unctuous, creamy, buttery goodness...
however you choose to serve marrow...your guests will leave with a carnivorous grin from ear to ear.

Flan Cake. Totally worth it !

2011-04-02T22:00:00.000-07:00

all i can say is OMG !!!

absolutely CARAMELICIOUS !!!

i might have just found the 8th wonder of the world...

the answer to all ones problems...(at least mine)

the reason for all things being...

this could actually be

THE BEST THING SINCE SLICED BREAD !

do i like this cake...why, yes, i DO

do i suggest you make this cake...yes, i DO !!!

as you might know, i did try to make a Flan Cake last week. total Flan Cake FAILURE as seen HERE.

i knew the idea of this cake sounded fabulous, but i had no idea it was going to be this good. as i mentioned in the "failure post" i wasn't going to give up and i'm glad i didn't. i tried a different recipe. i think the first one had the wrong milk to egg ratio, but of course it could have been cook's error as well.

this recipe is pretty easy. if you break it down it's all simple stuff, but you just have to have some patience and some faith. if you intend to have it for a dinner party i suggest you start it in the morning or it can even be made the day before. i had to let mine sit overnight because dinner was canceled. the cake is easy to throw together, then bakes for about an hour, cooled down for another hour, then goes into the fridge for a couple of hours or over night...then before serving it comes out of the fridge and needs to come to room temp for about 2 hours. this is where the patience comes in play. FAITH?...you need it for the final unveiling...hoping that everything has cooked through and set properly. no worries with this recipe if you follow it as i did.

by the way...many thanks to the original blogger at What's Cookin, Chicago?

Joelen calls this a Tres Leche Flan Cake. i'm not quite sure where the "Tres Leches" comes into play, but i love the secret ingredient of Coca Cola. i think it's the perfect thing to add that extra caramel-ness to the store bought box cake. i bet no one would ever know the cake part came from a box.

so...on with the recipe?...

i usually copy the recipe for your convenience, but this time i don't want to miss a step or make some typo that would send your cake to the failure pile like my first one...

BUT i will give you my few tips i think are necessary for success.

you might want to cut and paste these tips for the actual baking day.

1. make sure you preheat your oven well

2. important....the time and temp works best for a regular oven setting...not convection.

3. while prepping the cake, put some water on to boil for the bain marie.

4. don't go overboard with the caramel in the bottom of the pan. as you can see in my photo vs the original photo of Joelen's, my cake had a little dent on the top from the caramel ring....not a bad thing by any means, but you can always add some on after it is unmolded. i found the real caramel called Cajeta de Leche at a Mexican market.

5. DO use the Coke to replace the water. i did NOT use the full can. i used the amount the cake called for

6. for the bain marie...make sure you put your bain marie vessel (i used a roasting pan) in the oven while it is preheating.

7. put your cake in the bain marie pan and fill the bain marie with almost boiling water.

8. after the long 2 hours of bringing it to room temp after refrigeration, you will have a pool of soupy caramel in the middle of the bundt pan...do not be alarmed. either before or after you unmold the cake you should scoop this out with a small ladle and save for pouring over the cake. if you don't, when you slice it you could have quite a flowing gush of caramel on your cake plate.

so without further adieu...

i give you the link to one of the best cakes i have ever made and ever tasted !

TRES LECHES FLAN CAKE

from Joelen at What's Cookin' Chicago?

the instructions are very well written and easy to interpret.

she also has a printer friendly app that come in handy.