If you're looking for an incredible dessert, look no further. This recipe...AMAZING.
5 large egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice (this was about 4 lemons)
4 teaspoons finely grated lemon peel (Grate entire peel of 2 lemons)
Pinch of salt
1/4 cup plus 2 2/3 cups chilled heavy whipping cream
13.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
5 cups sliced hulled strawberries (about 2 pounds)
Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
Spoon strawberries over top of each parfait, if desired, and serve.
Really amazing, really rich, but did I mention amazing?
Tuesday, February 9, 2010
Wednesday, February 3, 2010
Pork So Good You Could Cry
I love reading Catherine Newman's blog. She used to just be a parenting blogger, but as her kids got older and she felt like she couldn't just share their stories with the whole country (as they weren't really her stories anymore), she turned to food blogging. With plenty of funny family stuff thrown in. Anything I've tried of hers is amazing. This pork was especially delicious. I served it over rice with roasted veggies alongside, and it was awesome.
Problems:
1) It takes forever. Mostly passive cooking time, but I wouldn't want to be out of the house.
2) It is really pungent smelling, so your fridge will reek of the leftovers for days. (Why does the food smell so good when it's cooking, but the leftover smells are so disgusting? Question for the ages, eh?)
3) With country-style pork ribs as the base, I'm going to go ahead and declare--NOT healthy.
Awesomes:
1) Pork--enough said. I don't even really like meat, but slow-cooked pork transcends meat and lives somewhere around heaven.
2) Flavors we don't eat every day around here. The different-ness was a nice change, but not TOO crazy.
3) Mimi said, when trying it (and after I told her the name of the recipe), "This poke is so good, I just have to cwy."
4 pounds country-style pork ribs (with or without bones)
1/2 cup soy sauce or tamari
1/2 cup sherry or rice wine
1/3 cup sugar
6 1-inch pieces of ginger, peeled and smashed with the side of a heavy knife
6 scallions, white and green parts both, cut into 1-inch lengths
6 cups water
Combine all the ingredients in a large pot and bring to a boil, covered, over high heat. Turn the heat down to a simmer and cook, covered, for 1 1/2 hours. Uncover and cook for another 1 1/2 hours, or until the meat is fully tender and falling off the bones, and there is barely any liquid left in the pot. Cool briefly, then pull the meat off the bones with tongs or two forks, discarding any fat or ginger hunks or other unappetizing lumps of anything you might come up. Return the meat to the cooking liquid in the pot, bring it back to a simmer, and simmer, stirring occasionally at first and then frequently as the liquid evaporates (you have to be super-careful that it doesn't burn at this point), until the meat is glazed and frying in its own fat; if you want the meat juicier and saucier, then skip this last step. Drain off any residual fat and serve.
Problems:
1) It takes forever. Mostly passive cooking time, but I wouldn't want to be out of the house.
2) It is really pungent smelling, so your fridge will reek of the leftovers for days. (Why does the food smell so good when it's cooking, but the leftover smells are so disgusting? Question for the ages, eh?)
3) With country-style pork ribs as the base, I'm going to go ahead and declare--NOT healthy.
Awesomes:
1) Pork--enough said. I don't even really like meat, but slow-cooked pork transcends meat and lives somewhere around heaven.
2) Flavors we don't eat every day around here. The different-ness was a nice change, but not TOO crazy.
3) Mimi said, when trying it (and after I told her the name of the recipe), "This poke is so good, I just have to cwy."
4 pounds country-style pork ribs (with or without bones)
1/2 cup soy sauce or tamari
1/2 cup sherry or rice wine
1/3 cup sugar
6 1-inch pieces of ginger, peeled and smashed with the side of a heavy knife
6 scallions, white and green parts both, cut into 1-inch lengths
6 cups water
Combine all the ingredients in a large pot and bring to a boil, covered, over high heat. Turn the heat down to a simmer and cook, covered, for 1 1/2 hours. Uncover and cook for another 1 1/2 hours, or until the meat is fully tender and falling off the bones, and there is barely any liquid left in the pot. Cool briefly, then pull the meat off the bones with tongs or two forks, discarding any fat or ginger hunks or other unappetizing lumps of anything you might come up. Return the meat to the cooking liquid in the pot, bring it back to a simmer, and simmer, stirring occasionally at first and then frequently as the liquid evaporates (you have to be super-careful that it doesn't burn at this point), until the meat is glazed and frying in its own fat; if you want the meat juicier and saucier, then skip this last step. Drain off any residual fat and serve.
Stuffed Pizza Rolls
I found this recipe on Our Best Bites, and it is:
a) delicious
b) not very healthy
c) easy to get my kids to eat
d) very customizable--fill with whatever you wish.
We had canadian bacon and pineapple, as that is our favorite, but any other combination would also be delicious. Plus, I am loving the Classico Plum Tomato and Olive Oil marinara, so I warmed that up for dipping--YUM! Served alongside a large green salad, it was almost a real meal. :)
Stuffed Pizza Rolls
Recipe from OurBestBites
1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
*You can use regular pizza dough, or thin crust.
Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)
Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You guys are smart, right? Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute this garlic bread seasoning.)
Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.
Serve warm with warmed marinara sauce on the side for dipping.
Wednesday, January 27, 2010
Thursday, January 21, 2010
Gnocchi Nicoise
This was Rob's birthday dinner so I splurged and bought a lot of the ingredients Central-Market-style. Let's just say Rob ate it for 3 days and was really excited each day. I also bought a loaf of Cheddar Rosemary bread and made up some olive oil with Italian seasoning, salt and pepper. YUM! (My gnocchi was definitely not as impressive as Emilee's homemade...but I'm just not there yet :))
Ingredients
1 tablespoon extra-virgin olive oil
4 ounces bacon, diced
4 cloves garlic, smashed
1/2 pound coarsely ground beef (look for "chili grind")
2 tablespoons brandy or red wine
3 shallots, chopped
1 cup diced carrots
1 stalk celery, sliced
1 tablespoon tomato paste
Kosher salt and freshly ground pepper
1 15-ounce can plum tomatoes
1 cup low-sodium chicken broth
1 bay leaf
2 1-inch strips orange peel
2/3 cup nicoise olives, pitted and chopped
1 package (about 1 pound) vacuum-packed gnocchi
Directions
Heat the oil in a medium skillet over medium-high heat. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the ground beef; cook, stirring, 3 minutes. Add the brandy, shallots, carrots, celery and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper.
Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the broth, bay leaf, orange peel and olives. Bring to a simmer and lower the heat; cover and cook 20 minutes. Uncover, increase the heat and bring to a boil to thicken the sauce.
Bring a large pot of salted water to a boil the gnocchi until one floats to the top, about 1 minute. Drain immediately to prevent the gnocchi from becoming mushy. Remove the orange peel and bay leaf from the sauce and season with salt and pepper. Toss the gnocchi with the sauce.
Ingredients
1 tablespoon extra-virgin olive oil
4 ounces bacon, diced
4 cloves garlic, smashed
1/2 pound coarsely ground beef (look for "chili grind")
2 tablespoons brandy or red wine
3 shallots, chopped
1 cup diced carrots
1 stalk celery, sliced
1 tablespoon tomato paste
Kosher salt and freshly ground pepper
1 15-ounce can plum tomatoes
1 cup low-sodium chicken broth
1 bay leaf
2 1-inch strips orange peel
2/3 cup nicoise olives, pitted and chopped
1 package (about 1 pound) vacuum-packed gnocchi
Directions
Heat the oil in a medium skillet over medium-high heat. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the ground beef; cook, stirring, 3 minutes. Add the brandy, shallots, carrots, celery and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper.
Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the broth, bay leaf, orange peel and olives. Bring to a simmer and lower the heat; cover and cook 20 minutes. Uncover, increase the heat and bring to a boil to thicken the sauce.
Bring a large pot of salted water to a boil the gnocchi until one floats to the top, about 1 minute. Drain immediately to prevent the gnocchi from becoming mushy. Remove the orange peel and bay leaf from the sauce and season with salt and pepper. Toss the gnocchi with the sauce.
Mmm Chicken Schnitzel
Super yummy, and really easy.
Ingredients
1/2 cup plain low-fat Greek yogurt (I also used Vanilla yogurt)
1/4 cup whole-grain mustard (I used spicy and it was delicious!)
5 slices white bread, torn
3/4 teaspoon dried marjoram
Kosher salt and freshly ground pepper
1/2 cup all-purpose flour
1/2 teaspoon paprika
Pinch of freshly grated nutmeg
2 large eggs
4 chicken cutlets, about 1/8 inch thick (about 1 1/2 pounds total)
Vegetable oil, for frying
Applesauce, for serving (optional)
Directions
Whisk the yogurt and mustard in a bowl until smooth; set aside.
Pulse the bread in a food processor until finely ground. Transfer to a shallow dish and add the marjoram, and salt and pepper to taste. In another shallow dish, season the flour with the paprika and nutmeg. Beat the eggs in a third dish. Season the chicken with salt and pepper.
Dredge each cutlet in the flour, shaking off the excess. Dip in the eggs and then in the breadcrumbs, pressing to coat both sides. Place on parchment paper until ready to fry.
Heat 1/8 inch of vegetable oil in a large skillet over medium-high heat until hot. Add 2 cutlets, gently swirling the skillet so the oil washes over them, and cook until golden brown, about 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Repeat with the remaining chicken, adjusting the heat as needed. Serve the schnitzel with the mustard sauce and applesauce, if desired.
Ingredients
1/2 cup plain low-fat Greek yogurt (I also used Vanilla yogurt)
1/4 cup whole-grain mustard (I used spicy and it was delicious!)
5 slices white bread, torn
3/4 teaspoon dried marjoram
Kosher salt and freshly ground pepper
1/2 cup all-purpose flour
1/2 teaspoon paprika
Pinch of freshly grated nutmeg
2 large eggs
4 chicken cutlets, about 1/8 inch thick (about 1 1/2 pounds total)
Vegetable oil, for frying
Applesauce, for serving (optional)
Directions
Whisk the yogurt and mustard in a bowl until smooth; set aside.
Pulse the bread in a food processor until finely ground. Transfer to a shallow dish and add the marjoram, and salt and pepper to taste. In another shallow dish, season the flour with the paprika and nutmeg. Beat the eggs in a third dish. Season the chicken with salt and pepper.
Dredge each cutlet in the flour, shaking off the excess. Dip in the eggs and then in the breadcrumbs, pressing to coat both sides. Place on parchment paper until ready to fry.
Heat 1/8 inch of vegetable oil in a large skillet over medium-high heat until hot. Add 2 cutlets, gently swirling the skillet so the oil washes over them, and cook until golden brown, about 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Repeat with the remaining chicken, adjusting the heat as needed. Serve the schnitzel with the mustard sauce and applesauce, if desired.
Wednesday, December 16, 2009
Fiesta Chicken Casserole
This casserole was a life saver during finals. It lasted three days, and thats a long time between Rob and I
Fiesta Chicken Casserole
Ingredients
1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa (Hot works best, you need the extra kick with all the other ingredients)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (**I actually used a jalapeño honey rotisserie chicken I found at HEB. DELICIOUS. I would recommend a rotisserie because, well its just way better than chunk chicken breast)
1 can (about 15 ounces) black beans, rinsed and drained
**I made this twice and the second time I put in a good chunk of cream cheese, you know, for good measure. And it was dang tasty.
Directions
Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
Bake at 400 degrees F for 40 minutes or until the crust is golden brown.
Fiesta Chicken Casserole
Ingredients
1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa (Hot works best, you need the extra kick with all the other ingredients)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (**I actually used a jalapeño honey rotisserie chicken I found at HEB. DELICIOUS. I would recommend a rotisserie because, well its just way better than chunk chicken breast)
1 can (about 15 ounces) black beans, rinsed and drained
**I made this twice and the second time I put in a good chunk of cream cheese, you know, for good measure. And it was dang tasty.
Directions
Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
Bake at 400 degrees F for 40 minutes or until the crust is golden brown.
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