Creme Brulee French Toast

February 27, 2011 by

This weekend was all about good food and good friends.  It sounds exceptionally cheesy, especially for me, but it couldn’t be more true. Everyone I saw this weekend, I shared a good meal with.  It spanned from a long lunch catching up with a close girlfriend, to an extra special coworker’s birthday dinner, and finished with multiple meals with a great friend who is in town visiting from Singapore.  And as tired as I am, it felt great to get out and do so much.

Before picking up our friend at the airport on Saturday, I put this disaster to good use.  The failed loaf has been sitting in my freezer for weeks and when a craving for french toast struck, it came in perfect use.  I like a french toast you can bake, because it means you’re not standing over the stove flipping slices and trying to keep everything warm until it’s all cooked and ready to serve.  I chose Melissa Clark’s Creme Brulee French Toast recipe not only for its cooking process, but also for the name. How could one resist such a combination?  Suffice it to say, her version is absolutely delicious.  Make no mistake though, this stuff is rich, you certainly don’t need a big batch.  Though, I can’t complain too much about the leftovers.

Creme Brulee French Toast adapted from Melissa Clark’s In the Kitchen with a Good Appetite

Serves 3

1 cup packed light brown sugar

8 tablespoons (1 stick) unsalted butter, melted and still warm

2 large eggs, well beaten

1 1/2 cups milk

seeds from 1/2 vanilla bean (or 1 tsp vanilla extract)

1/4 teaspoon kosher salt

6-8 small slices

Preheat the oven to 375F. Whisk together the brown sugar and butter until the sugar is completely dissolved. Pour the mixture into a large rimmed baking sheet (9 x 13).

In a pie pan or other shallow dish, combine the eggs, milk, vanilla, and salt. Coat both sides of the bread slices in the egg mixture, letting the bread soak up the custard for a minute or two on each side, until saturated but not falling apart. Place the soaked slices on the prepared baking sheet over the brown sugar mixture. Bake for 25 to 30 minutes, or until the tops of the bread are golden brown and the sugar is bubbling. Serve immediately while still hot, with the crunchy brown sugar side up.

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Spinach and Arugula Gnocchi

February 25, 2011 by

I spend an embarrassing amount of time reading food blogs.  I actually have to  actively force myself to pull away from reading them, or else nothing would get done in my life.  From all the time I’ve spent reading them though, I’ve made some pretty excellent discoveries among the thousands that are out there.  While I could highlight a dozen at least, this week a recipe from fresh365 not only caught my eye, but sent me rushing to the grocery to gather up all the items for the featured dish.  fresh365 features vegetarian recipes, and while I am a vegetarian by no means, I appreciate veg blogs because they bring to light ingredients and meals I wouldn’t always naturally consider.  And while we’re on the topic, I can’t help but mention another favorite veg blog- Dana Treat.  More to come on that one soon.

But back to the gnocchi.  Last night I tried my hand at Erin’s recipe and was delightedly impressed by the results.  One thing to note, this dough is particularly sticky and requires liberally floured hands when forming each ball.  I served mine along side sauteed spinach.  My spinach concoction was one of those “use what you have in the fridge” moments, which can either go quite well or horribly.  The results of my impromptu recipe were so good, it has officially changed the way in which I’ll make spinach in the future.  All and all, a successful Thursday evening- made even better by the fact that I kicked off my weekend early and took Friday off.  Hope everyone has a fabulous weekend!

Spinach and Arugula Gnocchi with Sauteed Spinach adapted from fresh365

Serves 3

1 1/4 cup packed spinach, chopped

1 1/4 cup packed arugula, chopped

1 tsp dried basil

3/4 cup ricotta

1 tsp grated/ minced garlic

1 cup plus 2 T flour

2 eggs, beaten

1 cup grated parm

1/4 tsp nutmeg

1 tsp salt

pepper to taste

Bring a small pot of water to a boil.  Once boiling, drop in the spinach, turn off the heat, let sit for 2 minutes.  After 2 minutes, drain spinach, let cool, and squeeze out as much water as possible.
In a medium size bowl, combine the ricotta, garlic, eggs, flour, parm, dried basil, nutmeg, salt, and pepper.  Then stir in spinach and arugula.  Liberally flour hands.  Roll dough into one inch balls, place on large tray, set in fridge to firm up for 30 minutes.
Bring a large pot of water to a boil.  Once boiling, drop half the gnocchi in, letting cook until the balls rise to the top of the water. Set aside first batch, cook second bath.  Dress with extra virgin olive oil and extra parm.  Note: first batch can be reheated in microwave quickly so all gnocchi is hot when served.

Sauteed Spinach

Serves 4
1 lb washed fresh spinach

1 T butter

1/2 tsp red pepper flakes

1/2 cup vegetable broth

Set a large sauce pan to medium low heat.  Melt butter, then add in red pepper flakes and broth.  Whisk together and let cook until slightly bubbling.  Drop in spinach and toss with broth, then let rest so leaves can cook.  Toss occasionally until all leaves are wilted, serve immediately.

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Cheese Over Beans

February 22, 2011 by

Every once and a while the following frustrating series of events will take place: I get all excited about a new recipe. I set aside an afternoon to make this new dish. Everything goes swimmingly- I’m confident the dish will turn out well. I’m plotting the post I will write on my blog about the dish.  Hours later, my pot is brimming.  We sit down to eat, loading up our plates.  I take the first bite, so excited to melt into a relaxing dinner. Seconds later, after I’ve had a moment to take in the meal, I come to the realization that the dish is just… meh.

It’s ok, not great.  Certainly not something I’d be excited to eat more of.  But unfortunately, I have about 10 servings left.  Oh and after hours in the kitchen, I have no post to show for it.

Such was the case this week with Red Beans and Rice.  It just didn’t do it for me. I followed Alton Brown’s recipe. I’m confident it wasn’t his recipe that made me dislike the dish, I just don’t want this many red beans in my life.  Why I didn’t know that before hand is a mystery to me…

Culinary letdowns like these make me want nothing more than simple dinners, that consist solely of bread and cheese and salad for dinner. This is quite possibly my favorite meal, something I’d gladly eat day after day.  Unlike red beans, I most definitely need a lot of cheese in my life!

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Oatmeal Reinvented

February 21, 2011 by

If the flavored contents of a Quaker Oats pouch represent oatmeal to you, you are sorely missing out. There’s a whole world of oatmeal out there that contains so much more complexity than could ever be stuffed into that pouch. Complexity of oatmeal?  I know, I sound like a crazy person.  Just bear with me!

You may are may not know this, but there are two different types of oats- rolled and steal cut. Rolled oats are what we typically think of as oatmeal, little round flat grains eaten for breakfast or mixed into cookie batter.  There is a second type though, steel cut, which are formed by cutting the oat kernel into pieces (by steel) rather than being rolled.  Steel cut oats pack a much richer and nuttier flavor than regular oats, as well as many more nutrients.  If you’ve been eating rolled oats all your life, steel cut will be an adjustment in texture.  But I am completely confident that if you follow the recipe below, you will become an oatmeal convert.

I can take no credit for my steel cut oats recipe, it is all my mother.  Her steel cut oats will change your outlook on oatmeal.  It will make you want oatmeal every day in winter, even on Christmas morning.  Enjoy!

Steel Cut Oatmeal with Blueberries by Mom

Serves 3

2 cups water

1 cup milk

1 cup steel cut oats

1/4 tsp salt

1 cup frozen blueberries

3 T ground flax seed

3 pats of butter

maple syrup and cinnamon for serving

Bring water, milk, and salt to a boil.  Once boiling, drop in oats, stir, and bring down to a simmer.  Simmer oatmeal, stirring occasionally, for 25- 30 minutes.

Meanwhile divide blueberries between 3 serving bowls. Once the oatmeal is cooked (it should be creamy and slightly crunchy in texture), divide it into the three dishes, covering the blueberries.  Top with 1 teaspoon butter and 1 tablespoon ground flax seed each.  Stir each gently to combine the oatmeal with the blueberries.  Serve immediately with cinnamon and maple syrup.

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Fool Proof Eggs

February 18, 2011 by

To me, eggs are total comfort food.  If you are an egg person, specifically a runny egg person, it all comes down to buttery toast dipped in peppery salty yolks.

Achieving the perfectly cooked egg can be somewhat of a challenge, and I am by no means an expert.  But I do think I’ve come up with a fool proof trick for achieving the exact yolk you like, so I decided to share. 

If you’re cooking two eggs, begin with an 7 or 8 inch frying pan. Three eggs- begin with a 9 or 10 inch frying pan. Place 1/2 T butter in the pan, set to medium heat.  Let heat for 4 minutes.

While pan is heating, crack your eggs into a bowl.  As opposed to cracking my eggs into the pan, I crack them into a bowl, and then pour the eggs into the pan.  This allows you to place all the eggs in the pan at the same time, which ensures even cooking times.  Not mention, it also provides a key opportunity to fish out any shells.

Next, pour the eggs into the pan and season with salt and pepper.  Place a lid on the pan and let cook, covered, for 3 minutes.  By covering the eggs, the heat is trapped in and the eggs cook completely- no need to flip!  After 3 minutes check eggs consistently until they are cooked to your liking.  I find a runny yolk takes approximately 4 minutes to cook.  Serve immediately with toast.

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Cranberry Walnut Granola Bars

February 16, 2011 by


Granola bars. I’m always confused as to how one could pack so many ingredients into one little bar.  To complicate matters even further, I don’t always know what those ingredients actually are, which leaves me quite perplexed. Aren’t granola bars just supposed to consist of oats, nuts, and perhaps fruit?

So this weekend I set out to make my own.  While they do contain more than just three ingredients, they’re all easy to identify and something I’m glad to eat.   I particularly like the recipe the I followed (the Contessa’s, naturally) because it strikes the perfect salty sweet balance, and tastes far better than anything I’ve purchased in the store.  I anticipate many more at home variations to come.

Cranberry Walnut Granola Bars adapted from Barefoot Contessa Back to Basics

Makes 8 Bars

1 1/3 cups old fashion oats

3/4 cup walnuts, finely chopped

4/3 cup shredded cocounut

1/4 cup wheat bran or wheat germ

3 T ground flax seeds

3/4 cup dried cranberries

1 1/2 T salted butter

1/3 cup honey

2 T light brown sugar

1/4 tsp salt

1 tsp vanilla extract

Preheat the oven to 350 degrees F. Butter an 8 x8 inch baking dish and line it with parchment paper.

Toss the oatmeal, walnuts, and coconut together on a sheet pan and bake for 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat bran.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 28 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

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Valentine’s Day Gone Red Velvet

February 13, 2011 by

I go head over heals for any dessert that involves cream cheese frosting, and red velvet cake is no exception.  I’ll eat red velvet cake any day of the week, but it couldn’t be more appropriate for February 14th.  I’m actually sort of indifferent to Valentine’s Day, but I will gladly embrace it through baking.  Armed with my heart shaped cookie cutter, I decided to make mini cakes instead of cookies for this year’s celebration. Personally, I find that big red sugar cookies look a lot better than they taste. I certainly sacrificed beauty (and perhaps grace) over taste though. While these cakes were exceptionally moist and delicious, I don’t plan on attempting to frost something in the shape of a heart any time soon. Nonetheless, Happy Valentine’s Day!

Heart Shaped Red Velvet Cakes adapted from Saveur

1 tbsp. butter

2 1/2 cups plus 12 tbsp all purpose flour

1 1/2 cups sugar

1 tsp. baking soda

1 tsp. cocoa powder

1 tsp. salt

2 eggs

1 1/2 cups vegetable oil

1 cup buttermilk

2 tbsp. (1 oz.) red food coloring

1 tsp. vanilla extract

1 tsp. white distilled vinegar

12 oz. cream cheese, softened

12 oz. butter, softened

1 1/2 tsp. vanilla extract

1 1/2 cups confectioners’ sugar

For the cake: Preheat oven to 350°. Grease one 9×13 in with butter. Dust with 2 tbsp. of the flour and set aside. Sift remaining flour, sugar, baking soda, cocoa, and salt into a bowl. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a bowl with an electric mixer until combined. Add dry ingredients and beat until smooth, 1-2 minutes. Divide batter evenly between pans. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 32-36 minutes. Let cake cool for 20 minutes.

For the frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until well combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

Once cake has cooled, use cookie cutter to cut out individual cakes.  Then frost to the best of your abilities!

 

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Falafel At Home

February 9, 2011 by


Up until tonight, falafel was something I only considered eating out and never at home.  I assumed making it from scratch would require a slew of ingredients, so it never crossed my mind to make it myself.  It seemed much more natural to buy a falafel sandwich from a food truck or shovel in a falafel platter while crammed inside a small kabob house (aren’t they always small?). But when I began perusing recipes, I was intrigued to find there weren’t too many ingredients and the cooking process was actually rather simple.

So last night I set out to make them, closely following this recipe*, since it had so many rave reviews.  We were blown away by the results, they were absolutely delicious! This recipe completely redefined falafel for me- it is most certainly an at home dish.

I severed the falafel in pitas, and garnished them with lettuce, tomatoes, and yogurt sauce.  You could also serve them with tahini, I’m just quite partial to this sauce.

Yogurt Sauce (dressing for 7 patties)

1 cup greek yogurt

juice of 1/3 lemon

1/2 tsp salt

1/4 tsp grated garlic

1/4 cup crumbled feta

Whisk all ingredients together, cover, and let sit in fridge for at least one hour.  Spoon over falafel when ready to serve.

*The recipe instructs you to form small balls of falafel.  I formed patties and pan fried them, as opposed to submerging them completely in oil.  If make patties, they should 1/2 inch thick.  Coat a heavy frying pan liberally with vegetable oil, and set to medium high heat.  Allow pan to heat for 5 minutes, and then place patties gently in the pan.  Cooking for 5 minutes on each side, until they’re a dark golden brown.

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Black Bean Soup Two Ways

February 7, 2011 by

My dad was raised (mostly) in Las Cruces, New Mexico.  To this day, there’s pretty much no place on earth he’d rather be than the desert, as he refers to it. Because of his career, he’s spent his adult life in NY, but he makes a point to get out west every year. Since we were babies my brother and I have tagged along, and subsequently have gotten to know this part of this country quite well. Along with that, has come an affinity for Mexican food.  

I’m slowly expanding my experience in Mexican cooking.  Black bean soup is an perfect place to start because it’s not too challenging, yet as a dish it still hits all the traditional Mexican flavors. I’ve made the following recipe twice.  The first time with canned beans, and the second with dried beans. Dried beans will create a thicker soup, and you can simply add more broth to thin it out. However, when serving this soup as leftovers, I found it had thickened even more, so I served it more as a thick bean stew over polenta.  Both versions are wonderful.  The second is a bit more time consuming, while the first can we whipped up in minutes for a easy weeknight meal.

Black Bean Soup with Cumin and Jalapeno adapted from Bon Appetit

Serves 4

2 tablespoons olive oil

1 onion, chopped

1 carrot, chopped

4 garlic cloves, chopped

2 teaspoons ground cumin

1 chopped jalapeño chile with seeds (makes a spicy soup, use less to decrease heat)

2 15- to 16-ounce cans black beans, undrained

1 15-ounce can petite diced tomatoes in juice

1 cup frozen corn

1 1/2 cups chicken broth

1/4 cup chopped cilantro

1 tsp salt

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, corn, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, serve with grated sharp cheddar, sour cream, and a squeeze of lime.

Polenta Version:  Rinse 2 cups dried beans, cover with water, and soak overnight.  Drain the beans, return to pot, cover with 2 inches of water.  Add in 4 whole cloves of garlic and 1 tsp salt.  Simmer beans partially covered over medium low heat for an hour to an hour and a half, until tender.  Drain beans and set aside.  Commence recipe outlined above. While the soup is simmering, bring 3 cups of water to a boil.  Once boiling, pour in 1 cup cornmeal, whisking continuously so clumps don’t form.  Cook polenta over medium heat, whisking consistently for 6-8 minutes. Season with 1/4 milk, salt, and pepper.  Spoon polenta into bowls, pour serve over, and garnish with cilantro, extra jalapenos, and crumbled feta (cheddar would work too).  Serve immediately.

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Staycation

February 6, 2011 by

I never understood the power of a staycation until this weekend.  I earned a complimentary night stay at a hotel in the National Harbor, after planning an event there this fall.  We finally got around to going this weekend. Despite the fact that the hotel was less than ten miles from our apartment, it felt like such an escape.  We began Saturday evening with a casual dinner at Elevation Burger, and then retreated to our suite to sip champagne and nosh on chocolate covered strawberries and jelly beans, while enjoying a movie.  In the morning we enjoyed room service while taking in the amazing views from our room.  All in all, it made for a very rejuvenating 24 hours.  Hope everyone had a wonderful weekend!

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