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Archive for April, 2010

Bailey’s Mint Molten Chocolate Cakes

Thursday, April 29th, 2010

I love molten chocolate cakes. First, because they are the epitome of chocolate. Secondly, because they are so easy and quick to make. I made these last month as a quick dessert with a really nice meal I was making for Tom and I. These are a little bigger than I normally make them. If you do not have ramekins you can use a muffin tin.

4 tablespoons butter, plus more from greasing

1/3 cup sugar

3 large eggs

1/2 nip Bailey’s Mint

1/2 cup flour

1/4 teaspoon salt

8 ounce chocolate, 60% cocoa

Preheat oven to 350 degrees F.

Butter the ramekins.

Melt the chocolate and set aside to cool. I melted mine in the microwave.

Using a stand mixer or hand mixer cream together the butter and sugar until pale yellow. In a separate bowl mix the flour and salt. Starting with the eggs then alternating with the flour, mix in the eggs and flour. Mix until incorporated. Add in the Bailey’s mix until combined. Add in the melted chocolate until combined.

Pour mixture into prepared ramekins.

Bake for 11 minutes, until the cake has set and the top springs backs when you touch it. Top with whipped cream (optional)

Serve warm and enjoy!

Rosemary Parmesan Popovers

Tuesday, April 27th, 2010

A couple of weekends ago I had the opportunity to rent a Canon macro lens. I needed to try it out on smaller items since after all it is a macro lens. So I made these popovers to go with dinner. Let me tell you I fell in love with this lens. It hurt to have to return it. It is perfect for food photography. Never in a million years did I except to ever care or say the words above but thanks to Tom and his love of photography he has made me into a convert. I can’t wait until I am done with school (one more week!) and working again so I can go out and buy this lens. It may just be a graduation gift to myself.

Enough about my new obsession with this lens and more about the popovers. Popovers are really easy to make and only call for a few ingredients, almost all of which a person will have on hand. It looks much harder than it is because it looks so fancy. It impresses people. You can really add whatever you want to the basic recipe to spruce it up or have a different taste. I had a bunch of rosemary sitting around and was making Italian so I married the two into this recipe. I hope you enjoy it as much as we did.

Butter for greasing

2 large eggs

3/4 cup milk

1/4 cup water

1 cup flour

1/2 teaspoon salt

1 tablespoon fresh rosemary, chopped

1/4 cup grated cheese

Preheat oven to 350 degrees F.

Butter a six cup muffin tin, set aside. Do this well otherwise the popovers will stick to the tin.

In a large bowl whisk together eggs, milk, and water. Whisk in flour and salt until combined (it is ok if it is a little lumpy).

Whisk in rosemary and grated cheese.

Pour batter into muffin tins about  3/4 the way up (I poured a little too much into mine).

Bake for 45-60 minutes, until the popovers have puffed up and are browned. Turn over tin and pop out popovers (you may need to run a knife around the edges).

Serve warm and enjoy! (Don’t these pictures look great! I love that lens and it helped that it was a beautiful sunny day)

Beer Can Chicken I

Sunday, April 25th, 2010

So this recipe is labeled Beer Can Chicken I because I love beer can chicken and have tons and tons of different seasonings that I use when I make it. The beer keeps the chicken so moist and juicy while the outside stays nice and crispy. It is also so easy to make and you can practically put in on the grill and leave it alone (please don’t just in case of flare ups). Grilling season is in full swing over here and I hope it is for you too. Enjoy!

1 whole chicken

olive oil

1 tablespoon salt

1/2 tablespoon pepper

1 tablespoon dried basil

1 tablespoon garlic powder

1 can of beer

Preheat grill by turning on all burners to medium except for one (if you have a three burner grill, of you have 4 turn 2 off, if 1 turn 1 off).

Rinse your chicken with water and pat dry. Make sure you remove the inside packaging. Drizzle olive oil on both sides of the chicken. Season both sides of the chicken with salt, pepper, basil, and garlic powder. Salt and pepper the inside of the chicken as well. Drink (or throw out about 1/4 of the beer, drink it though you don’t want it to go waste).

Take the chicken, leg side down and place it on the beer can. The beer can will keep the chicken standing upright. Place the chicken on the beer can onto the grill, over the burner(s) that are not on. You will be cooking this bird over indirect heat.

Cook the chicken for 30 minutes. Turn the chicken 180 degrees. Cook the chicken for another 30-45 minutes or until fully cooked. Let rest for 10 minutes.

Carve the chicken, serve, and enjoy!

Spinach with Onions and Garlic

Wednesday, April 21st, 2010

So I do not like spinach. Let me rephrase that, I used to not like spinach. I never liked it growing up and didn’t like it until about 3 months ago. I began enjoying spinach when I saw Ina Garten make her dinner spanakopitas. I soon made them myself and they came out great. I make a huge batch and then freeze them so I always have them around. However, that was the only way I would each spinach, that is until I ate at Peter Luger’s this past weekend. I fell in love with their creamed spinach. I spent a good hour searching for the recipe knowing very well there was no chance in hell I was going to find it. I gave up and decided to just try my best to recreate it and came out with some that was not their creamed spinach but tasty spinach that I thoroughly enjoyed.

I am sharing with you exactly how I made it the other night. After making it I realized a couple of things. First, I should have taken off the stems of the spinach. Hey, what did I know I have never cooked spinach in my entire life until this. Secondly, I probably didn’t need to boil the spinach first. Sauteing the spinach with the onions and garlic would have been just fine. Finally, there was no real need for the cream. I tasted the spinach before I added the cream and it tasted great. I added the cream to see I could create creamed spinach. I only added a drizzle because I realized that I didn’t really need it thus not really making creamed spinach. I share this with you so you can choose how you want to make it, either the same way as it is written or with my new found epiphanies.

Salted water

Bag of spinach

1 tablespoon olive oil

1/2 tablespoon unsalted butter

1/2 of a small onion, finely minced

2 cloves of garlic, finely minced

Salt

Pepper

Pinch of nutmeg

Dash of heavy cream

In a large saute pan bring the salted water to a boil. Add spinach. Cook until wilted. Drain.

In the same saute pan heat the olive oil and butter. Add in the onions and garlic. Saute for approx 2 minutes, just until the onions and garlic begin to turn golden. Add in the spinach. Salt and pepper to taste. Add in the nutmeg and heavy cream. Saute spinach until soft and all ingredients are combined.

Serve and Enjoy!

Cooking with Mark Bittman’s How to Cook Everything On the Go App

Tuesday, April 20th, 2010

I get asked a lot what is the best cookbook I should buy? My answer is always Mark Bittman’s How to Cook Everything. Why you may ask? It is because this book is the most comprehensive cookbook I have ever come across. It has recipes and step by step instructions for anything you can imagine. It is a great reference guide for the kitchen.

So with my rave reviews you can only imagine how excited I was to find out that he created an app for the iPhone and iPad. I read about it here, here, and  here. As soon as I got home I downloaded the app to our iPad. I used it to make Mark Bittman’s Skillet Pork Chops. My first reaction was WOW I love this! It was so easy to use. Below I take you through cooking with the app. If you can go and download the app its only $1.99 (for a limited time) and its so much easier to use than going to look up a recipe in the index of this massive book (however go buy the book too its fantastic and makes a great shower gift).

When using the app on the iPad it looks the size of an iPhone app but you can make it bigger by tapping on the 2x button which allows the app to fill the screen. It becomes a little pix-elated at this zoom but you can read it fine. The main screen of the page includes options such as browse recipes, kitchen basics, Bittman’s picks, most popular, featured recipe, quick dinners and a search bar. It also has options on the lower tool bar that include home, search, favorites , shop and more.

Browsing recipes is really easy to do on the app. I tapped on meat and then chose pork. I knew this was what I was cooking for dinner so it was easy to make a decision on what protein I wanted to use. The next screen displayed the options of quick cooking pork dishes, slow cooking pork dishes and then ham and bacon.  I chose quick cooking pork dishes. The first recipe that came up was Skillet Pork Chops, Eight Ways. The app first brings you to an overview of the recipe that explains the technique being used. Next you can tap to the ingredient list. The recipe called for pork chops, olive oil, salt, pepper, garlic, white wine, butter, and chicken stock.

The steps tab, is the next tab that you can tap on. This recipe was set up into three different tabs or steps. First you salt and pepper the pork chops.

When you come to an instruction that requires timing there is a timer that you can click on!! This is my favorite part of the app. You tap on it and it starts the countdown. When the time is up it dings and you move on to the next step. I think this will be so helpful to cooks out there that follow the directions step by step. It also allows you to not have to go run and find the timer. It is all right there. So I set the timer and heated the pan.

Then I added the olive oil and the pork chops. I started to brown the pork chops and was able to set the next timer. The next timer comes up and when it is done it goes to the the top of recipe to show that you completed that step.

Next you add the wine and garlic setting another timer. Next you add the chicken broth and set the next timer.

This was a longer timer so I set off and started to browse the app some more. On the top there is an icon that when you tap on it you can save the recipe or add the ingredients to a grocery list. I love it! This comes in really handy when you are using the app on your iphone because you can just tap, add the ingredients to your shopping list and take it with you shopping. You can also add other ingredients to the list and can make other lists as well. You can even email yourself the shopping list.

You may be asking yourself what happened to the timer? The timer stays running in the background! This is great when you are making multiple recipes from this app or you want to browse for more recipes. I started a search for spinach while the timer was going.

When the timer did go off I removed the pork chops from the pan. I added the butter and let the liquid reduce down. Then it was all ready to serve.

This recipe also had a tab for variations, which are the other 7 ways to make skillet pork chops. Overall, I loved cooking with this app. It made cooking very easy and I anticipate that it will be very helpful to new cooks or people uncomfortable in the kitchen. The book as well as the app are essentials to the kitchen. It is the ultimate reference for any home cook. I have to continue to explore the other fabulous things that I know this app can do. I hope you do go and buy the app or the  book How to Cook Everything. I love it and hope you do to!