6 January 2011 Boiled Cookies by Chris

Boiled Cookies by Chris

January 6, 2011 By

Photo By Chris Absheer

This simple yet delicious cookie recipe is the brainchild of St Louis Food & Wine Chickie friend Chris Absheer (here with adorable grandson Mikey).  What could be better than cookies you can enjoy WITHOUT baking!?

Ingredients:

  • 2 cups granulated sugar
  • 1/2 cup whole milk
  • 1/4 cup butter
  • 3 tbsp unsweetened cocoa powder
  • 1/2 cup creamy peanut butter
  • 2 cups old-fashioned oats
  • 1 teaspoon pure vanilla extract

Directions:

  1. Put sugar, milk, butter and cocoa powder in a heavy saucepan and bring to a boil over medium-high heat.  Boil for one minute.
  2. Remove from heat and quickly add peanut butter, oats and vanilla.  Stir well to combine the ingredients.
  3. Drop the cookie batter by teaspoonfuls onto wax paper.  Let stand 30 minutes before serving.

Yields 3 dozen cookies.

Filed Under: American, Chocolate, Desserts Tagged With: , , , ,
5 January 2011 Chocolate and Raspberry Cake with Dark Chocolate Shell

Chocolate and Raspberry Cake with Dark Chocolate Shell

January 5, 2011 By

Chocolate Raspberry Cake

For New Year’s Eve, I was looking for a special chocolate dessert  to serve to my guests and found two recipes on the Bon Appétit website that I combined to give me the results I was looking for.

For the cake, I used this recipe as a base and for the shell I used the “bands” from this recipe.  I paced myself and made the cake over a 3-day period and it was both beautiful and tasty (see “notes” below for additional information on preparing the cake in advance).

Cake Ingredients

  • 2 cups all purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup water
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 2 6-ounce containers fresh raspberries

Chocolate Ganache Ingredients

  • 18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 2 1/4 cups heavy whipping cream
  • 6 tablespoons seedless raspberry jam, stirred to loosen, divided

Chocolate Shell Ingredients

  • 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 2 16×5-inch strips waxed paper

Chocolate Cake

  1. Position racks in top and bottom third of oven and preheat to 350°F. Coat two 9-inch round cake pans with 2-inch high sides with cooking spray. Line bottoms with parchment paper rounds then spray rounds with cooking spray.
  2. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl.  Whisk to blend and form well in center.
  3. Whisk the water, buttermilk, oil, and eggs in medium bowl to blend.
  4. Pour wet ingredients into the well of the dry ingredients and whisk just to blend.
  5. Divide cake batter between prepared pans (about 3 cups each).
  6. Bake cakes until tester inserted into center comes out clean, about 30 minutes. (If cakes form domes, place kitchen towel atop hot cakes, then press gently with palm of hand to level.) Cool completely in pans on cooling racks.

Chocolate Ganache Directions

  1. Place chopped chocolate in medium bowl. Bring cream just to boil in heavy medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth.
  2. Transfer 1 1/4 cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache stand at room temperature to cool until barely lukewarm.
  3. To assemble the cake:  a) Place rack inside rimmed baking sheet. b) Carefully run knife around pan edges to release cakes. c) Invert 1 cake layer onto cardboard round or bottom of 9-inch-diameter tart pan with removable bottom. Peel off parchment paper. Place cake layer on round on prepared rack. Spread 3 tablespoons jam over top. Spoon dollops of chilled ganache over, then spread evenly. d) Invert second cake layer onto another cardboard round or tart pan bottom. Peel off parchment paper. Carefully slide cake off round and onto frosted cake layer on rack. Spread remaining 3 tablespoons raspberry jam over top of second cake layer. e) Frost the entire cake with the remaining chilled ganache. f) Pour half of barely lukewarm ganache over cake, spreading over sides to cover (microwave for 15-20 seconds if mixture has completely cooled off).  g) Freeze until ganache sets, about 30 minutes. h) Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. i) Freeze to set ganache, about 30 minutes.
  4. Arrange raspberries in concentric circles atop cake.

Chocolate Raspberry Cake Slice

Chocolate Shell Directions (watch video directions)

  1. Line large baking sheet with foil; set aside.
  2. Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart.
  3. Stir chocolate in medium bowl set over pan of simmering water until melted and smooth.
  4. Pour half of melted chocolate down center of each waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered. Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes.
  5. Using fingertips, lift 1 chocolate sheet from foil. Wrap sheet around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (sheet will be higher than cake).
  6. Repeat with second sheet, arranging so ends just meet, pressing sheet onto uncovered side of cake. If sheets overlap, trim any excess paper and chocolate.
  7. Using fingertips, press top edge of sheet in toward cake, forming slight ruffle.
  8. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake.

Notes: The cakes can be baked 2 days before assembling and I recommend making them at least 1 day ahead.  Simply wrap the cakes in the pans with foil at room temperature.  The assembled cake can be made 1 day before serving if stored in the refrigerator.  Be sure to let the cake stand at room temperature for 2 hours before serving.

Filed Under: American, Chocolate, Desserts Tagged With: , ,
2 January 2011 5 Simple Soups to Try this Winter

5 Simple Soups to Try this Winter

January 2, 2011 By

Thai Soup

Soup is a favorite at my house and I try to make it most weekends.  Thought I’d share some of the soups I’ve made recently that have earned me some rave reviews.

5 Simple Soups to Try this Winter:

  1. Butternut Squash & White Asparagus Bisque
  2. Cremini Mushroom Velouté Soup
  3. Chunky Tomato-Basil Bisque
  4. Tom Ka Gai (Thai lemongrass and coconut soup)
  5. Cream of Leek and Celery Soup

Let me know which soup you end up trying!  Stay warm,

Veronique

Filed Under: American, Canadian, Chicken, French, Mushrooms, Other Neat Things, Soups, Thai, Vegetables Tagged With: , , , , ,
3 December 2010 Decadent Chocolate Brownie Cookies

Decadent Chocolate Brownie Cookies

December 3, 2010 By

Chocolate Brownie Cookie

Can’t decide whether to make chocolate cookies or brownies?  Problem solved!  These cookies are chewy, nutty and completely decadent.

Ingredients:

  • 6 ounces semi-sweet chocolate chips
  • 4 ounces extra bittersweet chocolate (70% cacao)
  • 6 tbs. butter
  • 1 ¼ cups granulated sugar
  • 3 large eggs
  • 2 tsp. pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 2 cups mixed nuts, chopped (macadamia, almonds and/or pecans are super)

Directions:

  1. Preheat oven to 325 degrees.
  2. Microwave chocolates and butter in a large bowl on high for 1½ – 2 minutes or until almost completely melted, stirring halfway through heating time.  Stir until smooth.
  3. Add sugar into the chocolate and stir to blend.  Add eggs one at-a-time, stirring well after each one. Add vanilla.
  4. In a small bowl, combine flour, baking powder and salt.  Add flour mixture to the chocolate and stir to combine completely.  Add nuts to the batter.
  5. Drop the cookie batter by the rounded tablespoonful, onto an ungreased cookie sheet, 1½-inches apart to allow room for cookies to expand.  You’ll need 4 cookie sheets for this.
  6. Bake the cookies 13 minutes or until set.  Do not over bake – cookie centers will still be slightly moist.

Makes 2 dozen large cookies.

Notes:  I like to start with whole nuts then rough chop them with a knife to allow for large, uniform pieces.  I recommend baking the cookies, 2 sheets at-a-time to prevent the oven from being over-crowded.

Filed Under: American, Chocolate, Desserts Tagged With: , ,
30 November 2010 Butternut Squash & White Asparagus Bisque

Butternut Squash & White Asparagus Bisque

November 30, 2010 By

Butternut Squash & White Asparagus Bisque

This bisque is the perfect dish to serve on a cold Fall or Winter day and it’s meat-free!

Ingredients:

  • 1/4 cup olive oil (no need for expensive extra virgin)
  • 1/2 medium Spanish onion, chopped into 1/2 inch dice
  • 1 butternut squash, peeled then chopped into 1/2 inch dice
  • 1 pound of fresh white asparagus, chopped into 1 inch pieces
  • 1/2 tsp each dried thyme, ground nutmeg, ground ginger, salt and pepper
  • 1/4 tsp ground cloves
  • 32 ounce container vegetable broth
  • 1 cup heavy cream

Directions:

  1. Heat oven to 375 degrees.
  2. On a large rimmed baking sheet, coat the onion, butternut squash and asparagus with olive oil.  Add the spices then roast in the oven for 30 minutes, or until vegetables are soft.
  3. Transfer the vegetables from the baking sheet to a large, heavy saucepan and add the vegetable broth then simmer partially covered for 15 minutes over medium-low heat.  Add the cream and warm for 2 minutes.
  4. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.  Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
  5. To serve, ladle soup into bowls.

Serves 8 as a starter or 6 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.  Topping the soup with toasted pumpkin seeds or homemade crispy croutons adds nice texture to the dish.

Filed Under: American, Soups, Vegetables Tagged With: , , ,
24 November 2010 Cauliflower au Gratin

Cauliflower au Gratin

November 24, 2010 By

Cauliflower au Gratin

My mother used to make this dish while I was growing up and it was always a special treat.  She’d serve cauliflower florets, and I’ve modernized the recipe a little to feature a whole head of cauliflower for a bit of ‘wow’.

Ingredients:

  • 1 tbsp kosher salt
  • 1 medium cauliflower head
  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup light cream
  • 1/2 tsp each salt & pepper
  • 1/4 tsp grated nutmeg
  • 1/2 cup grated Gruyere or Emmental
  • 1/2 cup grated Mozzarella
  • 1/2 cup grated Parmesan

Directions:

  1. Preheat the oven to 400 degrees.
  2. In a deep pot of boiling water, add the salt then the cauliflower, core side down (top of the head up) and cook for 20-25 minutes, until tender but still a bit form.  Drain, then return to warm pot until ready to use.
  3. While the cauliflower is boiling, melt the butter in a medium saucepan over medium-low heat. Sprinkle the flour over the butter and stir for about 2 minutes, creating a light roux.
  4. Increase the heat to medium-high under the roux.  Add the milk and the cream and whisk the mixture until it boils, then cook for 2 minutes, until a thick sauce is created.  Add salt, pepper and nutmeg.
  5. In a medium bowl, combine the Gruyere/Emmental, the Mozzarella and the Parmesan.
  6. Add 1 ladleful of sauce on the bottom of a 2 quart baking dish.  Place the cauliflower on the sauce then pour the rest of the sauce over the cauliflower.
  7. Sprinkle the cheeses over the cauliflower then bake for 25 to 30 minutes, until the cheese is melted and browned.

6 Servings.

Note: You can easily replace the cauliflower with broccoli or do a combination of both vegetables.

Filed Under: American, Canadian, Cheese, Sides, Vegetables Tagged With: , , , , , ,
14 November 2010 Cream of Leek and Celery Soup

Cream of Leek and Celery Soup

November 14, 2010 By

Simple to prepare and tastes like a million bucks – this soup has it all.  Perfect first course on a cold winter night or when hosting guests who are vegetarians.

Ingredients:

  • 2 tbsp vegetable oil
  • 1/2 medium Spanish onion, finely chopped
  • 3 celery ribs, finely chopped
  • 3 leeks, white and light green parts chopped
  • 1 tsp dried oregano
  • 1/2 tsp each salt & pepper
  • 2 tbsp dry vermouth (optional)
  • 32 ounce container vegetable broth
  • 1 cup heavy cream

Directions:

  1. In a heavy saucepan, sauté the onion, celery and leek in the oil for 5 minutes over medium heat.
  2. Add oregano, salt and pepper and cook for 2 additional minutes – vegetables should be soft a lightly browned.
  3. Add the vermouth and the vegetable broth and simmer partially covered for 45 minutes over medium-low heat.
  4. Add the cream and warm for 2 minutes.
  5. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.  Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
  6. To serve, ladle soup into bowls.

Serves 6 as a starter or 4 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.

Filed Under: American, Soups, Starters, Vegetables Tagged With: , , , , ,
12 November 2010 There’s Nothing to Eat in This House Part 4

There’s Nothing to Eat in This House Part 4

November 12, 2010 By

Paprika and Tarragon Chicken and Egg Salad Mini Sandwiches

Mini Chicken & Egg Salad Sandwiches

It’s Friday, the day before my weekly trip to the grocery store, so here we go with the typical “There’s nothing to eat in this house” complaints from my guy.  As you’ll see from the picture of this dish, these small sandwiches could be great at a holiday party or for a luncheon.

Ingredients:

  • 1 chicken breast, either from leftovers or poached, then cut into bit-size pieces
  • Pinch of salt & pepper
  • ½ tsp dried tarragon
  • ½ tsp paprika
  • 1 celery rib, finely chopped
  • 1 tbsp finely chopped onion
  • 2 tbsp mayonnaise
  • 1 tbsp lightly toasted pine nuts
  • 2 hard-boiled eggs, cut into bite-sized pieces
  • 2 Pepperidge Farm Stone Baked Artisan Rolls, baked and sliced in halves horizontally

Directions:

  1. In a medium bowl, carefully combine the chicken, spices, celery, onion, mayo and pine nuts.  Gently fold in the egg ensuring not to over stir resulting in mushy egg.
  2. Scoop ½ of the mixture onto each roll.

Serves 2.

This is the 4th installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf part 2 here: http://bit.ly/cJX6t2 and part 3 here: http://bit.ly/aTfRKI).

Filed Under: American, Chicken, Eggs, Entrees, Other Neat Things, Sandwiches Tagged With: , , ,
6 November 2010 Cremini Mushroom Velouté Soup

Cremini Mushroom Velouté Soup

November 6, 2010 By

Cremini Mushroom Veloute Soup

This soup is super simple to make and looks like it took all day to prepare.  Dress the soup with a light drizzle of heavy cream for an elegant touch.

Ingredients:

  • 2 tbsp vegetable oil
  • 1/2 medium Spanish onion, finely chopped
  • 3 celery ribs, finely chopped
  • 1 pound cremini mushrooms, sliced
  • 1 tsp dried thyme
  • 1/2 tsp each salt & pepper
  • 2 tbsp dry sherry or Marsala
  • 16 ounce can of beef broth
  • 32 ounce can vegetable broth
  • 1/2 cup heavy cream + 6 tsp of heavy cream for garnish (optional)

Directions:

  1. In a heavy saucepan, sauté the onion and celery in the oil for 5 minutes over medium heat.
  2. Add the mushrooms to the vegetables and stir mixture.  Add thyme, salt and pepper and cook for 5 minutes until all the vegetables are softened.
  3. Add the sherry or Marsala, the beef and vegetable broth and simmer for 45 minutes.
  4. Add the 1/2 cup cream and heat up for 2 minutes.
  5. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.   Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
  6. To serve, warm 6 tsp cream in a small bowl in the microwave for 30 seconds.  Ladle soup into bowls then drizzle 1 tsp warmed cream onto the soup in each bowl (optional).

Serves 6 as a starter or 4 as a main course.

Note: Can’t find cremini?  Replace with chopped portabella or white mushrooms.  For extra richness, add 3-4 veal neck bones to the onion and celery when sauteeing.

Filed Under: American, Mushrooms, Soups, Vegetables Tagged With: , , , ,
29 October 2010 There’s Nothing to Eat in this House Part 3

There’s Nothing to Eat in this House Part 3

October 29, 2010 By
Linguini with Blue Cheese Sauce

Linguini with Blue Cheese Sauce

Linguini with Gorgonzola and Pine Nuts

You got it: it’s Friday, the day before my weekly trip to the grocery store, so here we go with the typical “There’s nothing to eat in this house” complaints from my guy.  As you’ll see from the picture of this dish, I wasn’t quick enough with the camera and my starving Marvin ate 75% of the dish prior to picture time.  Guess the leftover ingredients and pantry finds did the trick!

Ingredients:

  • 4 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried sweet basil
  • Salt & black pepper
  • 1/2 cup milk
  • 2 ounces gorgonzola cheese (or other creamy blue cheese), chopped into small pieces
  • 1 cup linguini, cooked
  • 2 tbsp grated Parmesan cheese
  • 1tsp toasted pine nuts (add pine nuts to a small frying pan and toast over medium-high heat for 2 minutes, shaking the pan to avoid scorching)

Directions:

  1. Heat olive oil in a sauté pan over medium heat for about 20 seconds then add the pepper flakes, basil and salt and black pepper and cook for 30 seconds.
  2. Add the milk and cheese pieces and cook for 3 minutes stirring constantly until a smooth sauce is created.
  3. Toss the cooked linguini into the hot sauce, gently stirring to warm the pasta, about 2 minutes.
  4. Serve pasta with grated Parmesan and toasted pine nuts.

Serves 1.

This is the 3rd installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf and part 2 here: http://bit.ly/cJX6t2).

Filed Under: Cheese, Entrees, Italian, Pasta Tagged With: , , ,
« Previous Page
Next Page »