Monday, April 28, 2008
Palmiers (easy version)
1 sheet of puff pastry
1/2 cup sugar
1/2 cup cinnamon
1 egg, beaten
Spread the sheet out. Brush egg wash on one side and sprinkle with cinnamon and sugar. Turn over and do the same to the other side. Take one side of the puff pastry and roll it to the center. Take the other side and roll it to the center. Wrap in parchment paper and put in the freezer for about 10 minutes to harden. Don't unravel, but cut the log into 1/2 inch heart-shaped pieces. Brush tops with egg wash and sprinkle again with sugar and cinnamon. Bake according to puff pastry box directions. Keep an eye on them so they brown and don't burn!
**This can easily be savory by swiping pesto instead of egg and adding Parmesan cheese to the inside and on top of the cookies (before you bake). Really, add anything you think could taste yummy!
Monday, April 21, 2008
1 bag frozen cleaned, shelled, and tail on (if you like) shrimp- thawed
2-3 cups of good Italian dressing (I like Newman's Parm Italian or Kraft Tuscan Italian)
1 good crusty french baguette (for mopping)
Place thawed shrimp in a glass baking dish with the Italian dressing and cook at 375 degrees until shrimp is pink and ready. Serve with bread and a side salad. Bread is perfect for mopping up the dressing!
Told you it was easy!
Thursday, April 17, 2008
My changes: I used a russet potato instead of yukon and used roma tomatoes instead of cherry.
taken directly from The Wednesday Chef
Makes one 8-inch focaccia
1 medium Yukon Gold potato
2 cups all-purpose flour, plus more as needed
1 teaspoon fresh yeast
A pinch of sugar
1 1/2 teaspoons salt, plus more for salting water
2/3 cup warm water
3 tablespoons extra-virgin olive oil
1/2 pint of cherry or grape tomatoes, sliced crosswise
1 to 2 teaspoons dried oregano
Coarse sea salt
1. Wash the potato and place in a small saucepan along with enough water to cover the potato by an inch. Place the pot over high heat, covered, and bring to a boil. Add a handful of kosher salt to the water. Simmer until the potato is tender when pierced with a knife, around 20 minutes. Drain the potato and let it cool. Peel the potato and mash finely with a fork. Set aside.
2. Put the yeast in a large mixing bowl along with a pinch of sugar. Add the warm water in a thin stream over the yeast, using a fork to help dissolve the yeast entirely. Let the mixture stand for a few minutes.
3. Pour the flour into the yeast water and stir with a fork, then add the mashed potato and the salt. The dough will be relatively thick and shaggy. Use the fork to incorporate the potato into the flour. Add 2 tablespoons of olive oil and begin to knead the dough by hand. It will come together quite quickly. Knead against the bowl for a minute or so, until it is relatively smooth. Add more flour if the dough is too sticky to handle. Form the dough into a ball and let it rest, covered with a kitchen towel, in the bowl for an hour.
4. Cut a piece of parchment paper to fit the bottom of an 8-inch cake pan. Using your fingertips, gently release the puffy and risen dough from the bowl and place it in the cake pan. Gently tug and pat it out so that it fits the pan. Cover the top of the focaccia with the tomato halves, distributing them evenly. Sprinkle the oregano and a large pinch of coarse salt over the tomatoes, drizzle with the remaining tablespoon of olive oil, and let it rest for another hour.
5. While the focaccia is resting, preheat the oven to 425 degrees. Place the cake pan in the oven and bake for 40 minutes, rotating the pan halfway through. Let cool on a rack for 20 minutes before removing the focaccia from the pan.
Tuesday, April 8, 2008
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups oats
1 cup dried cherries
4 1/2 ounces bittersweet chocolate, coarsely chopped
1 cup toffee pieces
Makes about 2 1/2 dozen cookies.
1. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
3. Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
4. Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
5. Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack.
Monday, April 7, 2008
Chocolate Hazelnut Tart
(from Gourmet mag)
1 pre-made graham cracker crust (store bought or, if adventurous, you can make your own)
1 cup hazelnuts, chopped
1 cup heavy cream
10 1/2 oz. fine quality bittersweet chocolate (not unsweetened!) in chips or finely chopped
1/2 cup of Nutella
pinch of salt
In a sauce pan, heat the heavy cream to a light boil. In a heat-safe bowl, pour heated cream over chocolate and whisk until chocolate is melted. Add Nutella and salt, and whisk together until everything is combined. You can either add the hazelnuts in the mix so it's evenly distributed through the dish or add them on top (which is what I did). Pour chocolate filling into the crust and put in freezer until set (about 30 minutes). OR if you are going to eat later, put in the fridge until ready to serve. OPTIONAL: We had them with some sangria soaked strawberries on the side and that was a GREAT addition. It really cut through the richness of the chocolate.