I had the good fortune to taste this dessert last year and I've been thinking about it ever since... yes, it's that good. Is it any wonder. It comes from the very lovely Anne Mikkelsen, a friend of the family, who is also a classically trained French chef. You cannot help but love Anne. She fills the room with laughter and light, with her smiling Irish eyes and side-splitting yarns, and prepares food that could only come from her heart. I'm so looking forward to reading her forthcoming memoir and cookbook, which she is somehow finding time to write while caring for her husband, Mike, who suffers from Parkinson's disease. In the meantime, I'll be getting inspiration from her little collection of favorite recipes, "Prairie Grass Cooks."
French Silk Chocolate Pie
Crust
2 cups chopped walnuts
3 tablespoons butter
3 tablespoons sugar
Preheat oven to 350 degrees.
Process ingredients until coarsely combined. Press into an 8-inch springform pan or pie pan. Bake crust for approximately 25 minutes. Allow to cool before filling.
Filling
3 oz. unsweetened chocolate, melted and cooled
1/2 cup butter, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
4 whole eggs*
grated chocolate (optional)
Using a mixer, beat butter until smooth. Gradually add sugar, then cooled chocolate and vanilla. Begin adding eggs, one at a time, incorporating each before adding the next (all traces of yolk should be gone). Once mixture is light and fluffy, pour into prepared crust and refrigerate until ready to serve. Garnish with grated chocolate, if desired.
*Note: Anne says she has made this countless times using the freshest eggs, all without incident. Utilizing eggs pasteurized in their shell might put your mind at ease, however.
Sunday, June 7, 2009
Wednesday, June 3, 2009
Pimiento Cheese
Having not hailed from the South, I only recently discovered pimiento cheese. What a revelation... whether you spread it on freshly baked white bread (remove the crusts and you've got the perfect tea sandwich), celery sticks or your favorite burger. Yes, it's utterly indulgent. We all need to get in touch with our inner Southerner and live a little now and then, don't we? I assure you, this recipe, adapted from Y'all Come Eat, will leave you feeling most hospitable and longing for a tall glass of sweet tea.
Pimiento Cheese
4 oz. cream cheese, room temperature
2 cups medium cheddar or 1 cup each of sharp cheddar and Monterey Jack, shredded
1/2 cup mayonnaise
3 tablespoons pimiento, chopped
1 teaspoon onion, grated
pinch of garlic powder (if desired)
salt and pepper to taste
Mix or process ingredients until smooth. Serve as desired.
Pimiento Cheese
4 oz. cream cheese, room temperature
2 cups medium cheddar or 1 cup each of sharp cheddar and Monterey Jack, shredded
1/2 cup mayonnaise
3 tablespoons pimiento, chopped
1 teaspoon onion, grated
pinch of garlic powder (if desired)
salt and pepper to taste
Mix or process ingredients until smooth. Serve as desired.
Pumpkin Bars
Who says you have to wait for the holidays to enjoy the taste of pumpkin? I also served these at my sister's little soiree, and they were a hit, even in the merry month of May. This recipe appears in a couple of cookbooks I've perused recently, and will likely become a mainstay for those of you who appreciate fall flavor any time of the year.
Pumpkin Bars
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs, lightly beaten
15 oz. can pumpkin
1 2/3 cups sugar
1 cup Canola oil
Preheat oven to 350 degrees. Spray a 15 x 10 or 13 x 9 dish with baking spray; set aside.
In a medium bowl, stir together flour, baking powder, cinnamon, baking soda and salt.
In a stand mixer, beat together eggs, pumpkin, sugar and oil. Add in flour mixture and continue beating until well-combined.
Pour batter into prepared pan. Bake for 25 to 30 minutes, or until the sides of the cake pull away from the pan and a tester inserted in the center comes out clean. Cool completely before frosting.
Cream Cheese Frosting
1/4 cup butter, room temperature
4 oz. cream cheese, room temperature
1 1/2 teaspoons vanilla extract (or more to taste)
2 cups powdered sugar, sifted (or more to taste)
In a stand mixer, beat butter and cream cheese on medium speed until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Frost as desired.
Pumpkin Bars
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs, lightly beaten
15 oz. can pumpkin
1 2/3 cups sugar
1 cup Canola oil
Preheat oven to 350 degrees. Spray a 15 x 10 or 13 x 9 dish with baking spray; set aside.
In a medium bowl, stir together flour, baking powder, cinnamon, baking soda and salt.
In a stand mixer, beat together eggs, pumpkin, sugar and oil. Add in flour mixture and continue beating until well-combined.
Pour batter into prepared pan. Bake for 25 to 30 minutes, or until the sides of the cake pull away from the pan and a tester inserted in the center comes out clean. Cool completely before frosting.
Cream Cheese Frosting
1/4 cup butter, room temperature
4 oz. cream cheese, room temperature
1 1/2 teaspoons vanilla extract (or more to taste)
2 cups powdered sugar, sifted (or more to taste)
In a stand mixer, beat butter and cream cheese on medium speed until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Frost as desired.
Buttermilk Brownies (aka Texas Sheet Cake)
Last week, I had the privilege of serving several desserts at the official launch of Little Farm in the Foothills, my sister's memoir. She wanted to showcase ingredients from our community, including locally milled flour produced by Fairhaven Flour, fresh butter and buttermilk from Breckenridge Farm in Everson and rich chocolate from Bellingham's very own Chocolate Necessities. This recipe, adapted from a Better Homes and Gardens collection, produced cake-like brownies that simply melted in your mouth. We like to think the best ingredients had a little something to do with that. Folks down South would probably call this Texas Sheet Cake...hopefully, you'll call them delicious.
Buttermilk Brownies
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup cocoa powder
2 eggs, lightly beaten
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Spray a 15 x 10 dish with baking spray; set aside.
In a large mixing bowl, combine flour, sugar, baking soda and salt.
In a medium sauce pan, bring butter, water and cocoa powder to a slow boil. Remove from heat. Add the chocolate mixture to the flour mixture. Beat with a mixer until well-combined. Add the eggs, buttermilk and vanilla, mixing for another minute. Pour thin batter into prepared pan.
Bake cake for approximately 25 minutes or until a tester inserted in the center comes out clean. Allow to cool slightly before frosting.
Chocolate Buttermilk Frosting
1/4 butter
3 tablespoons cocoa powder
3 tablespoons buttermilk
2 cups powdered sugar, sifted (or more to taste)
1/2 teaspoons vanilla
Bring butter, cocoa powder and buttermilk to a low boil in a medium sauce pan. Remove from heat. Beat in powdered sugar and vanilla until frosting reaches desired consistency. Frost while cake is still warm.
Buttermilk Brownies
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup cocoa powder
2 eggs, lightly beaten
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Spray a 15 x 10 dish with baking spray; set aside.
In a large mixing bowl, combine flour, sugar, baking soda and salt.
In a medium sauce pan, bring butter, water and cocoa powder to a slow boil. Remove from heat. Add the chocolate mixture to the flour mixture. Beat with a mixer until well-combined. Add the eggs, buttermilk and vanilla, mixing for another minute. Pour thin batter into prepared pan.
Bake cake for approximately 25 minutes or until a tester inserted in the center comes out clean. Allow to cool slightly before frosting.
Chocolate Buttermilk Frosting
1/4 butter
3 tablespoons cocoa powder
3 tablespoons buttermilk
2 cups powdered sugar, sifted (or more to taste)
1/2 teaspoons vanilla
Bring butter, cocoa powder and buttermilk to a low boil in a medium sauce pan. Remove from heat. Beat in powdered sugar and vanilla until frosting reaches desired consistency. Frost while cake is still warm.
Monday, May 11, 2009
Burgers, Fries & Shakes
Until I get my own copy of Burgers, Fries & Shakes by Bobby Flay, I'm re-reading his suggestions for a perfect burger in the June/July 2009 issue of Food Network Magazine. He likes to shape 6 ounces of ground chuck into a 3/4-inch patty, which he brushes with canola oil and seasons with only black pepper and kosher salt. He then grills to medium rare. No eggs, onions or whatnot, you say? He considers anything else a "meatloaf burger." A nice soft bun is also de rigeur.
Now, I wouldn't call my regular burger even remotely meatloaf-like, but that's me. Mine is inspired by Rachael Ray's Bistro Burger from her 365: No Repeats, but minus the thyme (too strong) and caramelized shallots (a little fussy). For each pound of ground sirloin, add 1 tablespoon Worcestershire sauce, 1/2 tablespoon grill seasoning and 1 tablespoon of Dijon mustard. That yields three nicely sized burgers in my kitchen. Grill burgers over medium-high heat, turning once, until the internal temperature reaches 160 degrees. Top with a medium cheddar (Tillamook is a family favorite), if desired, and serve on a fresh bakery roll.
These burgers go well with some simple oven fries. Cut a Russet potato into wedges (plan on one medium potato per person), and toss with olive oil (1 teaspoon per potato) and a sprinkling of grill seasoning and kosher salt. Bake wedges at 450 degrees on a foil-lined cookie sheet for approximately 25 to 30 minutes.
The perfect ending to just such a meal has to be a homemade chocolate malt. For each person, blitz 3/4 cup chocolate ice cream with an equal amount of milk, 2 to 3 tablespoons of chocolate syrup and 3 tablespoons of malt powder.
Now what says comfort more than that?
Now, I wouldn't call my regular burger even remotely meatloaf-like, but that's me. Mine is inspired by Rachael Ray's Bistro Burger from her 365: No Repeats, but minus the thyme (too strong) and caramelized shallots (a little fussy). For each pound of ground sirloin, add 1 tablespoon Worcestershire sauce, 1/2 tablespoon grill seasoning and 1 tablespoon of Dijon mustard. That yields three nicely sized burgers in my kitchen. Grill burgers over medium-high heat, turning once, until the internal temperature reaches 160 degrees. Top with a medium cheddar (Tillamook is a family favorite), if desired, and serve on a fresh bakery roll.
These burgers go well with some simple oven fries. Cut a Russet potato into wedges (plan on one medium potato per person), and toss with olive oil (1 teaspoon per potato) and a sprinkling of grill seasoning and kosher salt. Bake wedges at 450 degrees on a foil-lined cookie sheet for approximately 25 to 30 minutes.
The perfect ending to just such a meal has to be a homemade chocolate malt. For each person, blitz 3/4 cup chocolate ice cream with an equal amount of milk, 2 to 3 tablespoons of chocolate syrup and 3 tablespoons of malt powder.
Now what says comfort more than that?
Thursday, May 7, 2009
Ready for Summer Salads
While some of you may already be experiencing summer weather, we're still enjoying more than our share of spring showers. When the warm weather hits, though, we'll be firing up the grill and serving these at the next shindig. Consider doubling or tripling Paula Deen's recipe for a traditional, tangy coleslaw dressing from her debut cookbook. I don't know about you, but even the smallest of family gatherings demand a double recipe of coleslaw.
I'll be using the remainder of the dressing for a delicious and simple broccoli salad, inspired by one from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen.
Coleslaw
1 carrot, grated
1/4 sweet onion, grated or finely chopped
1/2 head green cabbage, shredded or thinly sliced
handful of fresh parsley, chopped
1/2 red, yellow or orange pepper, chopped (optional)
coleslaw dressing
Coleslaw Dressing
1/2 cup mayonnaise
2 tablespoons sugar
1 tablespoon white wine vinegar
seasoning salt and black pepper to taste
Mix together carrot, onion, cabbage, parsley and optional sweet pepper.
Combine mayonnaise, sugar, vinegar, seasoning salt and pepper. Pour over cabbage mixture and serve. Please note: If you allow the coleslaw to sit for any length of time, the cabbage will release water and you'll need to check your seasonings before serving.
Broccoli Salad
2 broccoli crowns
1/2 sweet onion, chopped
1/2 cup coleslaw dressing, or more to taste
1/2 salted sunflower seeds
1/2 cup dried cranberries
4 to 6 slices cooked bacon, crumbled
Break the crowns up into small florets. Combine broccoli and remaining ingredients. Serve.
I'll be using the remainder of the dressing for a delicious and simple broccoli salad, inspired by one from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen.
Coleslaw
1 carrot, grated
1/4 sweet onion, grated or finely chopped
1/2 head green cabbage, shredded or thinly sliced
handful of fresh parsley, chopped
1/2 red, yellow or orange pepper, chopped (optional)
coleslaw dressing
Coleslaw Dressing
1/2 cup mayonnaise
2 tablespoons sugar
1 tablespoon white wine vinegar
seasoning salt and black pepper to taste
Mix together carrot, onion, cabbage, parsley and optional sweet pepper.
Combine mayonnaise, sugar, vinegar, seasoning salt and pepper. Pour over cabbage mixture and serve. Please note: If you allow the coleslaw to sit for any length of time, the cabbage will release water and you'll need to check your seasonings before serving.
Broccoli Salad
2 broccoli crowns
1/2 sweet onion, chopped
1/2 cup coleslaw dressing, or more to taste
1/2 salted sunflower seeds
1/2 cup dried cranberries
4 to 6 slices cooked bacon, crumbled
Break the crowns up into small florets. Combine broccoli and remaining ingredients. Serve.
More Oatmeal Cookies
I've been continuing my search for the ultimate oatmeal cookie. While Paula Deen's Loaded Oatmeal Cookie recipe was looking promising, with it's spicy complexity, I'm thinking I like Guy Fieri's version of this classic even better (sometimes we manage to surprise ourselves). Why not try them both. I opted to follow Miss Paula's original recipe from The Lady & Sons Just Desserts (sans icing), but have included the finishing touch here in case it speaks to you (and you just can't get enough buttery goodness). I also used black walnuts, rather than the usual English variety, which are more flavorful (or bitter, depending on your palate).
Note that I have omitted the rosemary from the Craisy Oatmeal Cookies, and used equal parts quick and old-fashioned oats (with marvelous results, I might add).
Loaded Oatmeal Cookies
1/2 cup butter, room temperature
1/2 cup vegetable shortening
1 1/2 cups light brown sugar, packed
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon nutmeg, freshly ground
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick oats
1 cup raisins
1 1/2 cups walnuts, chopped
1 teaspoon vanilla extract
Brown Butter Icing (optional)
Preheat oven to 350. Line cookie sheets with parchment paper.
Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; set aside.
Using an electric mixer, cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is lightly colored. Add buttermilk.Stir flour mixture into creamed mixture. Fold in oatmeal, raisins, walnuts and vanilla, blending well. Drop onto cookie sheets using a small cookie scoop. Bake for 9 to 11 minutes. Drizzle with Brown Butter Icing, if desired.
Brown Butter Icing
1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water
In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to reach proper consistency. Drizzle on warm cookies.
Craisy Oatmeal Cookies
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/4 cups dark brown sugar, packed
1 tablespoon honey
1 teaspoon vanilla extract
2 eggs
1/2 cup sweetened flaked coconut
3/4 cup dried cranberries
1 cup quick oats
1 cup old-fashioned oats
Preheat oven to 350 degrees. Line cookie sheets with parchment.
In a medium bowl, sift together flour, soda, powder, cinnamon and salt; set aside.
Cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Fold dry ingredients into creamed mixture. Mix in coconut, dried cranberries and oats by hand.
Drop onto cookie sheets using a small cookie scoop. Bake until cookies turn golden, 12 to 13 minutes. Remove from oven and allow cookies to sit 2 to 3 minutes in the pan before transferring to a rack to cool completely.
Note that I have omitted the rosemary from the Craisy Oatmeal Cookies, and used equal parts quick and old-fashioned oats (with marvelous results, I might add).
Loaded Oatmeal Cookies
1/2 cup butter, room temperature
1/2 cup vegetable shortening
1 1/2 cups light brown sugar, packed
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon nutmeg, freshly ground
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick oats
1 cup raisins
1 1/2 cups walnuts, chopped
1 teaspoon vanilla extract
Brown Butter Icing (optional)
Preheat oven to 350. Line cookie sheets with parchment paper.
Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; set aside.
Using an electric mixer, cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is lightly colored. Add buttermilk.Stir flour mixture into creamed mixture. Fold in oatmeal, raisins, walnuts and vanilla, blending well. Drop onto cookie sheets using a small cookie scoop. Bake for 9 to 11 minutes. Drizzle with Brown Butter Icing, if desired.
Brown Butter Icing
1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water
In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to reach proper consistency. Drizzle on warm cookies.
Craisy Oatmeal Cookies
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/4 cups dark brown sugar, packed
1 tablespoon honey
1 teaspoon vanilla extract
2 eggs
1/2 cup sweetened flaked coconut
3/4 cup dried cranberries
1 cup quick oats
1 cup old-fashioned oats
Preheat oven to 350 degrees. Line cookie sheets with parchment.
In a medium bowl, sift together flour, soda, powder, cinnamon and salt; set aside.
Cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Fold dry ingredients into creamed mixture. Mix in coconut, dried cranberries and oats by hand.
Drop onto cookie sheets using a small cookie scoop. Bake until cookies turn golden, 12 to 13 minutes. Remove from oven and allow cookies to sit 2 to 3 minutes in the pan before transferring to a rack to cool completely.
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