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Sweet Treats: Pineapple Upside Down Cake

February 20, 2010 – 12:49 am | by admin

62ed25867aeapple.jpg 150x100 Sweet Treats: Pineapple Upside Down Cake

Given the design of this blog, it’s hard to believe it’s taken me so long to post a recipe for Pineapple Upside Down Cake. From what I’ve read, this dessert was developed in the 1950s by the Dole company in an effort to provide Housewives new ways to use canned pineapple. Whatever the genesis of this, it is a classic: the buttery caramel and sweet cake is perfectly offset by the sharp tang of the pineapple. I personally love the cherries but there is no reason why any of you people who don’t hail from 1960s New Jersey couldn’t use some pecan halves instead. Pineapple Upside Down Cake For the topping: 1 stick unsalted butter 3/4 cup light brown sugar Pineapple rings Note: the small tuna-sized cans have 4 rings each, which is a bitch because the Dirty DeMoula’s didn’t have the big cans and I would have thought there would be more than 4 rings in each of the little ones and I only bought two cans, so somebody is going to be pissed that they get the center piece which is sadly 100%pineapple free. maraschino cherries and/or pecan halves For the Cake: 1 1/2 cups all purpose…

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Valentine’s Day Recipes: Menu 1

February 13, 2010 – 2:22 am | by admin

5f59e904921 150x108 Valentine’s Day Recipes: Menu 1

Menu 1: Appetizer: Raw Quinoa Tabouleh Main Event: Tofu-Mushroom Stroganoff over Tagliatelle Noodles Dessert: Angelic Bananas with Dulce De Leche Icecream Raw Quinoa Tabouleh: One of the most unusual quinoa recipes I have ever come across is RAW quinoa tabouleh. It is absolutely delicious and wonderfull to bring to parties. And it is so easy! Quinoa will sprout very willingly – however it does not like to be sitting in water. So you add just enough water so all the little seeds have access – but don’t drown it in water. It will sprout in about one day – so make your quinoa sprouts a day ahead. Quinoa Tabouleh: You will need: ¾ cup quinoa 1 small cucumber 1 bunch fresh parsley ½ teaspoon fresh mint 1 lemon 3 tablespoons olive oil 1 tablespoon soy sauce . 1 small tomato 1 teaspoon garlic powder The day before or even two days – if you have the time: In a shallow bowl mix your quinoa with just enough water so that it is all wet. Make sure there is no water hidden on the bottom of your bowl, but also make sure that your quinoa doesn’t…

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Sweet Treats: Chocolate Peanut Butter Swirl Cheesecake

February 5, 2010 – 5:24 pm | by admin

4e23b69e08secake 150x100 Sweet Treats: Chocolate Peanut Butter Swirl Cheesecake

If you are anything like me, this is the perfect dessert for this time of year. It’s the first week of February and every time I step outside I shiver with delight at the winter wonderland of sparkling snow and am thrilled anew by my frosty puffs of breath as I sit in my car in my pjs waiting for my children. All the holiday bills were paid before the first toy broke and I am five pounds below my goal weight. OK this is actually the perfect dessert to snarf after waking up from that dream. And what a dream it is. Because February is just the worst: it’s cold, I’m crabby, I’m fat and I’m broke (and fat) and as a bonus, the kids get the last week of the month off. Yaaaay! So seriously, if you are anything like me, this is the perfect dessert. Put on your yoga pants, grab a fork and turn on Bravo. Spring will be here in just 3 months. Julie’s Chocolate Peanut Butter Swirl Cheesecake adapted from The Whimsical Bakehouse by Kaye Hanson and Liv Hanson because I’m not crazy…

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Ramen with Fennel Broth, Oolong Tea Smoked Tofu and Grilled Maitake Mushrooms

February 1, 2010 – 2:03 pm | by admin

c801b4a00860 150x99 Ramen with Fennel Broth, Oolong Tea Smoked Tofu and Grilled Maitake Mushrooms

Dinner 1/28 Ramen with Fennel Broth, Oolong Tea Smoked Tofu and Grilled Maitake Mushrooms The fennel broth is made with the leftover trimmings and fronds from the fennel and adds a subtle flavor to the bowl — it’s vaguely anise flavored, without tasting like you’re biting into a giant chunk of licorice. Paired with the aromatic oolong tea-smoked tofu (hiding underneath the noodles) and the incredibly smokey grilled maitake mushrooms (marinated with tamari, olive oil and pepper), there was quite the party going on in the bowl. Tags: ramen , tofu , carrots , fennel , oolong tea , maitake , mushrooms , vegan , food , dinner , tofu666 View original post here: Ramen with Fennel Broth, Oolong Tea Smoked Tofu and Grilled Maitake Mushrooms

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Super Bowl Snacks: Cajun Caramel Corn

January 29, 2010 – 1:15 pm | by admin

8b8e67abc0opcorn 150x50 Super Bowl Snacks: Cajun Caramel Corn

From Recipes Super Bowl Disclaimer: When it comes to sports, Serious Eats is a non-partisan site but we can’t stop our contributors from getting a little rah-rah for their favorite football teams this time of year. [Saints helmet image: neworleanssaints.com; Photograph: Jenny McCoy] What is the perfect snack for Super Bowl Sunday? Something salty? (Check.) Spicy? (Yes.) Sweet? (Uh, sure.) Something served in a bowl that must be eaten by the handful? Absolutely! Since I am rooting for the Saints —two years in New Orleans did a number on me—I have created recipe that will definitely please you and your Saints fans. Colts supporters: you can take a few handfuls too. This is super easy to make especially if you use microwave popcorn, and it’s truly addicting. But don’t be fooled— the caramel corn may not seem too spicy at first, but it will certainly sneak up on you. Just like the Saints will in the fourth quarter. Cajun Caramel Corn – makes approximately 4 cups – For the Old-School Popped Corn: 1/2 cup popcorn kernels 1 tablespoon vegetable oil Or substitute…

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Here comes the Spotted Dog, although there is another name..

January 10, 2010 – 4:14 pm | by admin

9b85b6eed701 150x103 Here comes the Spotted Dog, although there is another name..

Ooooohhhhh…when the weather outside is frightful and the wood stove is so delightful, consider making yourself a “Spotted Dog” or as some say “Spotted Dick”…dick being an old fashioned English word for pudding!!…as you can see from the title of this post I prefer dog…perhaps because I indeed do have a spotted dog!! SPOTTED DOG RECIPE Ingredients: 6oz/1 1/4 cups unbleached white flour 1 teaspoon baking powder 1/2 teaspoon salt zest of one lemon (preferably organic) juice of 1/2 lemon 6oz/ 3/4 cup sugar 6oz/ 3/4 cup plump raisins 2oz/ 3/4 cup shredded suet (yes I know in the mincemeat recipe I mentioned how grim it was to shred suet BUT I have to admit I thought it was grim but hadn’t actually done it..I bought some nice suet from Farmers Fare from local cows at Aldermere Farm and tried my hand and found it was somewhat akin to shredding soft candlewax…not gruesome at all really plus I tried one recipe with butter and suet and it came out a lot stodgier…ie dense and a bit too carby and sticky) 2 large eggs whisked together 3 fl oz/1/3 cup whole milk 1 teaspoon of vanilla extract/essence and 1 of cardamom 1/2 teaspoon of nutmeg Before you get going on the recipe you will need to find yourself a…

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Sweet Treats: Snowflake Cookies

December 24, 2009 – 1:32 pm | by admin

762a4e86b8cookie 150x100 Sweet Treats: Snowflake Cookies

About the only good thing to come out of the gingerbread contest was that I had loads of gingerbread dough left over and was able to make these cookies as hostess gifts. The dough recipe comes from our frenemy Martha Stewart–with the typical modifications that her recipes always need in order to work in a kitchen not staffed with hundred of paid minions. I coated them with royal icing and piped on the snowflake design, but these would be equally adorable just dusted with some colored sanding sugar, the large chunk colored sugar that Sue Chandler sells at Chandler’s Cake and Candy on Perley Street. Gingerbread Dough Makes enough for one giant shoe and 24 cookies or 35 outhouses. 1 teaspoon baking soda 1/2 teaspoon baking powder 2 sticks unsalted butter at warm room temperature 1 cup dark brown sugar 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground black pepper 1 1/2 teaspoons salt 2 large eggs 1 1/2 cup molasses 8 cups all-purpose flour Stir together the baking soda, powder, salt and flour. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in all the spices ad the salt. Beat in the eggs and molasses. Add the flour mixture and mix on low speed until thoroughly combined. Divide…

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Sweet Treats Double Chocolate Tart

December 18, 2009 – 3:08 am | by admin

11292751f1nnesig 150x75 Sweet Treats Double Chocolate Tart

A dessert that is simple and elegant. Not to mention easy. And it can be completely assembled and ready to serve in about an hour and a half. Perfect if you’ve completely forgotten that you promised to bring dessert to a dinner party until the morning of… and if you’ve forgotten until 45 minutes before, just make the mousse. Plop it into martini glasses with a few fresh raspberries and call it a night. Double Chocolate Tart makes 10 servings For the Crust: 1 package Famous Wafers. 1/2 cup sugar 1 stick butter, melted Preheat the oven to 350 degrees. Blitz the famous wafers in a food processor until uniformly ground, maybe 20 seconds. Add the sugar and the melted butter and blitz again to combine. Dump the mixture into a 10 inch tart pan with a removable bottom. Or use a shallow pie plate. It won’t look as cute, but it will be just as delicious. Use a short,straight-sided glass to mash the crust into an even layer across the bottom and up the sides of the pan. Use the flat of your hand to create a flat top even with the top of the tart pan. Bake for 10-12 minutes. Crust should be firm and fragrant but not any darker than when you started. Cool to room …

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Serious Cookies: Swiss Cinnamon Crisps

December 10, 2009 – 8:30 am | by admin

fdc71700edookies 150x99 Serious Cookies: Swiss Cinnamon Crisps

From Recipes [Photographs: Gina DePalma] When it comes to holiday baking, I find that is always necessary to balance the more intricate and time consuming cookies with those that require little effort, no waste and optimal taste. These Swiss Cinnamon Crisps fit the bill perfectly. I’m not entirely sure how authentically Swiss they are; I lifted the recipe from my mother’s old, tattered, paperback edition of McCall’s Cookie Collection , copyright 1965. I clearly remember that book as the cornerstone of my cookie-making experience from the age of eight onward. The first brownie recipe I ever attempted is in there, along with a pleasing mix of classics mixed with funky retros like Chinese Chews and Tudor Roses. The recipes still work perfectly today. Any cookie labeled “crisp” has instant appeal to me. The other feature that makes these a great choice for mass-multitude holiday baking is the use of a knife or pastry roller to cut the dough into strips, thus avoiding the dilemma of having scraps leftover to re-roll. The healthy dose of cinnamon makes this buttery dough absolutely delectable. I don’t find the need to alter a thing, but for those of you who long to experiment, the recipe …

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MY HOMEMADE "MARSHIE FLUFF" ( VEGAN MARSHMALLOW CREME) RECIPE, FINALLY!

December 7, 2009 – 8:26 pm | by admin

a911873a82ff 112x150 MY HOMEMADE "MARSHIE FLUFF" ( VEGAN MARSHMALLOW CREME) RECIPE, FINALLY!

“Marshie Fluff” I know it’s been a long time coming, and I’m sorry to have kept you waiting. I’m full of excuses! Other projects, being on Weight Watchers, etc, etc…. I was working with my good friend and fellow cook/author/blogger Julie Hasson on some experiments with a new product called Versawhip 600K™ and it seemed to have alot of potential. We were even planning an e-book! However, Versawhip 600K™ proved to be a bit more problematic than we expected. Versawhip 600K™ is a “pure enzymatically treated soy protein which can be hydrated with water and whipped to make a foam. Can replace egg-albumin or gelatin…” , to quote one online vendor . And several vegan chefs have done their homework and discovered that Versawhip 600K™ IS , indeed, vegan and also kosher (some of the other Versawhip™ products are not). It is used mostly in Molecular Gastronomy and is a hydrocolloid . It definitely has potential for vegans, but you need alot of time and patience to work with it! Here’s from a …

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