Wednesday, February 23, 2011

Warm Berries with Stove Top Dumplings

Photo Credit:  Dan Hickstein
We spent some time with some friends in an adorable mountain cabin in Crested Butte.  We all participated in a cross country ski race during the day.  When we got home, we were all looking forward to a delicious dinner.  When meal planning for week nights or special occasions or weekend fun with friends, I always forget about dessert.  This time, I made it a point to make sure we had something.  

I have had this recipe saved for a long, long time.  In fact, I have tried to incorporate it on several camping trips, but it never worked out for various reason.  When I saw the adorable cabin that we were staying in, I knew this recipe would be the perfect cozy cabin dessert.  
Photo Credit:  Dan Hickstein
This dessert starts of with warming berries and then cooking (partially steaming) dumplings in the berry mixture on the stove in a covered pan.  We topped the warm berries and dumplings with some vanilla ice cream.  It was a delicious treat.  I love a good warm and cold dessert.  It has to be my favorite kind.  

Warm Berries with Stove Top Dumplings
by Martha Stewart via Joy the Baker

1 pound frozen mixed berries
1 tablespoon fresh lemon juice
6 tablespoons plus 1 teaspoon sugar
1 cup all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup low-fat buttermilk
1/8 teaspoon ground cinnamon

In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 11 to 13 minutes. Berries may still look watery. Don’t worry, they’ll cook down when you add the dumplings.

Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar, and sprinkle over dough.

Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Serve warm.

(Servings: 6, Prep time: 5 min., Cook time: 30 min., Difficulty: Easy)

foodforscot Ratings: 

Shanon (taste):  7/10
Scot (taste):  8/10
Effort:  1/5
Dishwashing Effort:  1/5

Monday, February 21, 2011

Spicy Bean Burritos

Sometimes I think that when I get home on a Wednesday night, after making dinner, I will have time to make baklava.  As in, I have had the ingredients to make baklava for about 3 weeks now.  

Which brings me to my next point...I secretly have a skewed taste rating.  If something is really good and easy to make, I will rate it higher than something that is really good and complicated to make .  I can't help it!  Anyways, these burritos were ridiculously easy.  And they tasted SO good.  I am confident in my 9/10 rating, but I just wanted to give you the whole story and you can make your own judgement.  But really...for how simple, cheap and delicious these were, these are a seriously good weeknight dinner option.  The bean filling has so much flavor and actually tastes a little meaty.  

I will keep you posted on my baklava.  

Spicy Bean Burritos
by Cooking Light via Annie’s Eats

For the bean filling:
2 tsp. canola or vegetable oil
2 cloves garlic, minced or pressed
1 tsp. chili powder
1 tsp. minced chipotle in adobo sauce
1 tsp. ground cumin
1/4 tsp. kosher salt
Dash cayenne pepper
1/3 cup water, vegetable broth or chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
6 tbsp. fresh salsa

For serving:
6 (9- or 10-inch) flour tortillas, warmed
Shredded cheese
Diced tomatoes
Shredded romaine lettuce
Chopped green onions
Sour cream or Greek yogurt

To make the bean filling, heat the oil in a skillet over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.

Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream. Roll the tortilla up tightly, burrito style, and serve immediately.

(Servings: 6, Prep time: 15 min., Cook time: 15 min., Difficulty: Easy)

foodforscot Ratings:

Shanon (taste):  9/10
Scot (taste):  8/10
Effort:  1/5
Dishwashing Effort:  1/5

Sunday, February 20, 2011

Brown Bag Popcorn with Nutritional Yeast

I have never been a popcorn person.  Even in my days when I went to the movies more than once a year, I don't think I have ever ordered popcorn.  

Although while growing up, we had the 80's popcorn popper.  You know, the one with the spout.  And we would make popcorn and put it in a big brown paper bag.  Then, there would be a popcorn bag shaker and a butter pourer and a salt shaker.  And you would have those few kernels that were completely saturated in butter because the popcorn bag shaker totally failed at their job.  Or I guess the butter pourer could also have been a little to aggressive.  

So, I have never even thought of making microwave popcorn.  Plus it stinks so bad.  And it tastes funny.  

But, I do see the microwave people's point.  Over the past few years, Scot and I have been making popcorn on the stove in a big pot.  And it is delicious.  And I love it.  But, popcorn is for lazy nights and sometimes I don't want to to dirty that big pot.  And stand at the stove shaking it.  I don't have an 80's popcorn popper.  And I don't want one!

When I saw Alton's genius idea to just put good quality popcorn in a brown paper bag with a little salt and oil and microwaving it, I knew my dream had come true.  Sorry, trees.  But you're welcome, water source.  

Nutritional Yeast
And lastly, have you ever had the pleasure of trying nutritional yeast on your popcorn?  It took my popcorn loving to the next level.  I like to pop the popcorn in the microwave (or on the stove), then drizzle it with melted butter alternately with sprinkling over some nutritional yeast.  The thing I love most about Boulder is learning how to be more hippie-like everyday.  Nutritional yeast is a deactivated yeast that many vegans will use as a cheese substitute.  The first time I had it, I decided it tasted a little buttery and little cheesey.  And I thought I could use it as a replacement for butter on my popcorn, which is a popular use of nutritional yeast.  And while you could do that, the real melted butter helps it stick nicely, so my favorite is a combo of butter and nutritional yeast.  In the first photo, you can really see the nutritional yeast on the popcorn.  

One last thing, Alton's original recipe says to staple the bag to shut it.  Lots of people have written about how unsafe that is for the microwave.  I kind of trust that Alton and he must know that that small amount of metal can't hurt anything?  However, I am too scared to try it, so I just tape it closed.  But if you are a true scientist, maybe you will figure it out and experiment?  foodforscot is not responsibility for any damage or injury associated with your testing.  Seriously, be careful.  

Brown Bag Popcorn with Nutritional Yeast
adapted from Alton Brown’s Popcorn recipe via Food Network

1/4 cup good quality popcorn
2 teaspoons olive oil
1/4 teaspoon kosher salt or popcorn salt
Paper lunch bag
1-2 tbsp of butter, melted
2-3 tbsp of nutritional yeast

Toss the popcorn with the olive oil and salt in the paper bag. Fold the top of the bag over and tape the bag closed (not necessary to make it tightly sealed, one piece of tape will do). Place the bag in the microwave and microwave on high for 2 minutes to 3 minutes, or until there are about 5 seconds between pops.

NOTE: Popcorn salt is a super-fine salt that is designed especially for sticking to food such as popcorn. It has the taste of regular table salt, but its granules are much finer.

(Servings: 1-2, Prep time: 5 min., Cook time: 5 min., Difficulty: Easy)

foodforscot Ratings:

Shanon (taste):  8/10
Scot (taste):  8/10
Effort:  1/5
Dishwashing Effort:  1/5

Wednesday, February 16, 2011

Crispy Braised Chicken Thighs with Olives, Lemon and Fennel

I had so much fun when I was making this.  Something about this recipe was exciting.  

I got Ad Hoc at Home by Thomas Keller recently for my birthday.  It is the HUGEST book ever.  But I am digging it.  

This is mostly your typical braised chicken thigh recipe, but I love the interesting twist on the flavors.  I also appreciate the careful treatment of the process of browning the skin, braising, and browning the skin one last time.  

Non-crispy chicken skin is not good.  Crispy chicken skin is amazing.  It has always been my favorite.

And I made some roasted baby potatoes to go with.  I will have to share the recipe sometime.  

Crispy Braised Chicken Thighs with Olives, Lemon and Fennel
from Ad Hoc at Home by Thomas Keller

3 large fennel bulbs
12 chicken thighs
Kosher salt
Canola oil
1 cup coarsely chopped onion
1 tablespoon finely chopped garlic
1/4 cup dry white wine, such as Sauvignon Blanc
1 cup Ascolane or other large green olives, such as Cerignola
1/4 teaspoon red pepper flakes
4 fresh or 2 dried bay leaves
4 strips lemon zest – removed with a vegetable peeler
8 thyme sprigs
1 cup chicken stock
About 1/4 cup flat-leaf parsley leaves

Cut off the fennel stalks. Trim the bottom of the bulbs and peel back the layers until you reach the core; reserve the core for another use. Discard any bruised layers, and cut the fennel into 2-by-1/2-inch batons. You need 3 cups fennel for this recipe; reserve any remaining fennel for another use.

Preheat the oven to 375 degrees F. Set a cooling rack on a baking sheet. Season the chicken thighs on both sides with salt. Heat some canola oil in a large ovenproof sauté pan or roasting pan that will hold all the thighs in one layer over medium-high heat. Add the thighs skin-side-down and brown on the skin side, about 4 minutes. Turn the thighs over and cook for about 1 minute to sear meat. Transfer to cooling rack.

Reduce the heat to medium-low, add the onion to the pan and cook for 1 1/2 minutes. Add the garlic and cook for 1 minute. Cook, stirring often, until the onion is translucent, about 5 minutes. Stir in the fennel, turn the heat up to medium, and cook, stirring often, until the fennel is crisp-tender, about 10 minutes.

Pour in the wine and simmer for about 2 minutes to burn off the alcohol. Stir in the olives, red pepper flakes, bay leaves, lemon zest and thyme, then pour in the chicken stock. Increase the heat, bring the liquid to a simmer, and cook until the fennel is tender, about 1 minute.

Taste the stock and season with salt, as needed. Return the chicken to the pan skin-side-up, in a single layer. When the liquid returns to a simmer, transfer to the oven and cook for about 20 minutes, until the chicken is cooked through.

Turn on the broiler, and put the pan under the broiler for a minute or two to crisp and brown the chicken skin. Remove from oven, and transfer to a serving platter. Garnish with parsley leaves.

(Servings: 6, Prep time: 20 min., Cook time: 50 min., Difficulty: Easy)

foodforscot Ratings:

Shanon (taste):  7/10
Scot (taste):  8/10
Effort:  2/5
Dishwashing Effort:  2/5

Tuesday, February 15, 2011

Grilled Fillet Steak with Creamiest White Beans and Leeks

A few weekends ago, we were in Crested Butte for some winter fun with some wonderful friends.  We all shared the cutest little cabin.  In between our skiing adventures, we cooked and ate.  For dinner one night, our friends made this amazing dish by Jamie Oliver.  It was was so delicious, I couldn't wait to make it again at home.  

The lima beans are really star of the show here.  That says a lot considering the fact that medium rare steak is sliced and laid on top.  Since a good steak is a little pricey for a weeknight meal, I chose to just have one for the two of us and pair it with a fried egg.  But I think steak, egg or both would all be great choices.

Grilled Fillet Steak with Creamiest White Beans and Leeks

4 leeks, washed, trimmed and finely sliced
a small bunch of fresh thyme, leaves picked
2 garlic cloves, peeled and finely chopped
olive oil
a knob of butter
a wineglass of white wine
500g/1lb 2oz good-quality tinned or jarred butter beans, drained and rinsed
a small handful of freshly picked parsley leaves, finely chopped
1 tablespoon crème fraîche
good-quality peppery extra virgin olive oil
sea salt and freshly ground black pepper
4 x 200g/7oz well-marbled fillet steaks, preferably free-range or organic, 2.5–
4cm/1–11/2 inches thick
1 lemon

Sweat the leeks, thyme and garlic with a splash of olive oil and the butter in a heavy-bottomed saucepan on a low heat for 20 minutes until they are soft and sweet. Turn up the heat and add the white wine. Let the wine come to the boil, then add the beans and a splash of water, so that the beans are almost covered. Allow to simmer gently for 5 to 10 minutes until the beans are lovely and creamy. Add the parsley, crème fraîche and a good glug of the extra virgin olive oil and taste for seasoning.

Heat a griddle pan until white-hot, season your steaks and pat with olive oil. Grill a 4cm/11/2 inch thick steak for 2 to 3 minutes on each side for medium-rare. You can keep them on there for longer, turning as you go, until cooked to your liking. Remove from the grill on to a dish and rest for 5 minutes. Squeeze over some lemon juice and drizzle over some extra virgin olive oil. Carve the steaks into thick slices. Divide the creamy beans between your plates and place the steak on top, drizzling over some of the resting juices.

(Servings: 4, Prep time: 15 min., Cook time: 30 min., Difficulty: Easy)

foodforscot Ratings:  

Shanon (taste):  8/10
Scot (taste):  8/10
Effort:  2/5
Dishwashing Effort:  2/5

Sunday, February 13, 2011

Mushroom Risotto with Peas

On Top Chef a few weeks ago, Tre got sent home for his risotto.  They claimed that risotto needs to spread when it is placed on the plate.  His was too stiff.  It made me want to make some risotto.  

Such an easy dish to make, but at the same time, takes some extra love and effort.  

I am a multi-tasker.  Like it is in my deepest soul.  The deep one.  Because there are multiple.  

No but seriously, multi-tasking is what I live for and a huge part of what I love about cooking.  I like to do 350 things at once.  And every time I am in the kitchen making dinner, I pretty much feel like I am in battle.  Not sure if I am going to make it.  Not sure if everything is going to come together.  And then, in the final minutes, it all works out.  

Risotto is nothing like this.  Risotto is the most boring thing to make.  I get my multi-tasking in by doing dishes, setting the table, making a salad, etc.  But the risotto itself does not provide me with the necessary battle wounds.  But at the same time, I suppose it is kind of relaxing.  Good if you have an impulsive stirrers in your life (Scot is one those).  

Mushroom Risotto with Peas
by Giada De Laurentiis via Food Network

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

(Servings: 4-6, Prep time: 15 min., Cook time: 1 hr., Difficulty: Easy)

foodforscot Ratings:

Shanon (taste):  7/10
Scot (taste):  7/10
Effort:  3/5
Dishwashing Effort:  2/5

Wednesday, February 9, 2011

Lentil Soup

Last night, I made this.  "Eggplant Bolognese".  I went against my gut instinct (and the bland reviews).  The one that told me that this particular pasta sounded nasty.  I love eating healthy, but you can take eating healthy too far.  And first, I am just going to admit it: 

Whole wheat pasta is not good.

I love whole wheat.  I love a hearty grain.  But some things need to be white.  And I think pasta is one of them.  I vow to never use a whole wheat pasta again.  Sorry, bod.  

And second, I need salt and fat in my life.  If I want something without it, I will eat a carrot.  

Anyways, I don't recommend that pasta if you want something that tastes good.  Now, it didn't taste BAD, but those ingredients aren't cheap.  I feel like Whole Foods tricked me into buying all those ingredients.  Ingredients that could have been put to so much better use.  I guess if you want something really healthy, go for it.  

This post is actually about Alton's Lentil Soup.  Which was totally delicious.  And healthy.  Please make this instead.  It is strangely addicting.  

PS:  I made many substitutions/mistakes but soups don't care about details.  I would tell you about them all, but don't worry about it.  Grains of Paradise?  Yeah...couldn't find it either.  Way to make an otherwise accessible soup complicated, Al.  Jk.  I am sure it is a wonderful addition.  

Lentil Soup
by Alton Brown via Food Network

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise

Place the olive oil into a large 6-quart Dutch oven and set over medium heat.  Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

(Servings: 6, Prep time: 10 min., Cook time: 40 min., Difficulty: Easy)

foodforscot Ratings:

Shanon (taste):  7/10
Scot (taste):  7/10
Effort:  2/5
Dishwashing Effort:  1/5

Monday, February 7, 2011

Stovetop Chicken Fajitas

I don't think I have ever ordered fajitas at a restaurant before.  Not sure why I have never been interested?  

So, I have never even thought of making them at home.  I saw this recipe on Annie's Eats from America's Test Kitchen.  The method for and flavors of the chicken are what grabbed my attention.  The chicken breasts are simmered in a sauce with fresh squeezed orange juice, chipotle peppers and cilantro.  Overall, there are tons of fresh flavors going on here.  

I really loved these.  A nice quick meal.  The original recipe called for low-fat sour cream and whole wheat tortillas, which would probably be great.  I am picky about my tortillas and have yet to find a whole wheat tortilla that I like.  And fat is good for know how I feel about that.  

Stovetop Chicken Fajitas
slightly adapted from The America’s Test Kitchen Healthy Family Cookbook via Annie’s Eats

2 teaspoons canola oil
2 red bell peppers, stemmed, seeded, and sliced thin
1 red onion, halved and sliced thin
Salt and pepper
1 lb boneless, skinless chicken breasts, trimmed
1 cup freshly squeezed orange juice, about two oranges
3/4 cup minced fresh cilantro
1 tablespoon Worcestershire sauce
4 garlic cloves, minced
2 teaspoons minced canned chipotle chile in adobo sauce
1 teaspoon yellow mustard
1 tomato, cored, seeded, and chopped medium
3 scallions, sliced thin
8 flour tortillas, warmed
Cilantro, sour cream, and lime wedges, for serving

Heat the oil in a 12‑inch skillet over medium-high heat until just smoking. Add the bell peppers and onion and cook, stirring occasionally, until softened and well-browned, 5 to 7 minutes. Transfer to a bowl, season with salt and pepper to taste, and cover to keep warm.

Pat the chicken dry with paper towels and season with salt and pepper. Combine the orange juice, 1/2 cup of the cilantro, Worcestershire, garlic, and chipotles in the skillet. Add the chicken and bring to a simmer over medium-low heat, about 5 minutes. When the liquid is simmering, flip the chicken over, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.

Transfer the chicken to a plate and shred it into bite-sized pieces when cool enough to handle. Meanwhile, continue to simmer the sauce over medium heat until slightly thickened and reduced to 1/4 cup, about 5 minutes.

Off the heat, stir in the mustard, tomato, scallions, remaining 1/4 cup cilantro, and shredded chicken. Season with salt and pepper to taste, and serve with the pepper-onion mixture and warm tortillas.

(Servings: 4, Prep time: 15 min., Cook time: 30 min., Difficulty: Easy)

foodforscot Ratings:

Shanon (taste):  9/10
Scot (taste):  8/10
Effort:  2/5
Dishwashing Effort:  2/5

Wednesday, February 2, 2011

Flourless Chocolate Cupcakes with Salted Caramel Filling

I was SO excited about these.  First, it was my first time trying flourless chocolate cake.  Delicious.  Who even needs flour?  

Second, salted caramel is the only thing in my life that is right.  But, from my many failed attempts at making caramel, I am not here to tell you it is easy.  I think it is especially hard for me because I am at high elevation.  But I can't say that for sure since I have never tried making it at sea level.  The recipe says to cook until 360 degrees F, and I cooked it to 348 degrees F.  It is often recommended for candy making to decrease 2 degrees F for each 1000 ft above sea level, but I find you need to decrease even more.  I would have liked a slightly softer caramel than what I got, so I would recommend going to about 345 degrees F.  My caramel was about the consistency of a soft candy caramel, and I would have liked it to be even softer.  More like a thick caramel sauce.  

Having the caramel in the middle of the cupcake can make the second bite a little messy (perfect first bite jsyk).  But I am not so picky because I loved salted caramel so much.  

Scot really liked the chocolate cake, but wasn't a fan of how hard it was to eat after bite one.  He also wished it was a chocolate frosting.  I prefer the vanilla since the chocolate cupcake is a very dark chocolate.  

Flourless Chocolate Cupcakes with Salted Caramel Filling
cupcakes from Pennies on a Platter

For flourless chocolate cupcakes:
1 1/2 cups (10 1/2 oz) bittersweet chocolate chips
1 cup (2 sticks) butter
4 eggs
4 egg yolks
1/2 cup sugar
2 tbsp. Dutch-process cocoa powder, sifted
1 tsp vanilla extract

To assemble cupcakes:
Salted Caramel Filling (recipe below)
Easy Vanilla Buttercream (recipe below)

Preheat the oven to 375°F. Place 12 paper baking cups in a muffin pan. Put the chocolate and butter in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted. Set aside to cool. In large bowl, cream the eggs and sugar with an electric mixer until pale and thick. Gently fold in the melted chocolate and remaining ingredients.

Spoon the batter into the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

Cut out a small hole in the top of each cupcake. Prepare salted caramel and while it is still warm (but slightly cooled to thicken a bit) pour into small hole of each cupcake. Once completely cooled, frost and enjoy.

Salted Caramel Filling
by Martha Stewart via 52 Cupcakes

1 1/4 cups sugar
1/3 cup water
1/2 tablespoon light corn syrup
3/8 cup heavy whipping cream
1 1/4 teaspoons sea salt, preferably fleur de sel

Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360°F. Remove rom heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in sea salt.

Use immediately; if caramel begins to harden reheat gently until pourable.

Easy Vanilla Buttercream

10 tbsp. (1 1/4 sticks) unsalted butter, softened
1 1/4 cups confectioners’ sugar, sifted
pinch of salt
1 tsp. vanilla extract
1 tbsp. heavy cream

In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.

Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

(Servings: 12, Total time: 3 hrs., Difficulty: Advanced)

foodforscot Ratings:  

Shanon (taste):  7/10
Scot (taste):  6/10
Effort:  4/5
Dishwashing Effort:  3/5

Tuesday, February 1, 2011

Super Bowl Recipe Round-up

I got a g-chat today from a friend saying, "hey, stop posting stupid healthy food on your blog.  post real food."  (I have censored this message.)  In honor of her and of the Super Bowl, but mostly for her, I thought I would give you a little appetizer recipe round-up.

Mexican Layer Dip - A classic.

Jalapeno Poppers - Roasted jalapeno peppers, stuffed with cream cheese, cheddar and bacon.  Then breaded and fried!

Pizza Bites - Genius!  Pizza dough stuffed with cheese and pepperoni, rolled into a ball and baked up in a dish for pull apart pizza bites.  

Reuben Dip - Dips are dangerous.  Share them with friends.  

Mushroom Crostini with Goat Cheese - For the girls at the party.

Spinach Artichoke Dip - It's crack.  

Pickle, Ham and Cream Cheese Roll-ups - They are so easy, gotta throw these in.  

Chicken Enchilada Roll-ups - These are great because they can be made ahead of time and can be served cold or room temp.  

Ahi Tuna Tostadas - These can also be prepped in advance and then assembled right before serving.  They are delicious and not manly at all.  

Barbecued Chinese Chicken Lettuce Wraps - Love the orange!  Another fresh addition to your app line up.  

Grilled Pineapple and Chicken Quesadillas - A twist on your favorite BBQ Chicken and Pineapple flavor combo.  

Goat Cheese and Chorizo Rolls - This can also be made completely in advance and then baked up right before serving.  These are phyllo dough rolls filled with goat cheese and chorizo with a spicy vinaigrette dipping sauce.  

Looking for more of a meal?

Chile-Braised Pork Tacos - It works.  

Tacos de Barbacoa - Another yummy braised meat taco.  

Macleid's Rockcastle Chili - Heavy on the beer, beans, beef (freshly ground) and bacon.  

Bacon Cheeseburger Pizza - Don't judge.

Italian Drip Beef - I guess the Super Bowl makes me think of shredded beef.  These sandwiches will make you famous!

Meatball Subs - Make these meatballs.  Put 'em on a hoagie with thinly slice provolone.  

Chicago-Style Deep Dish Pizza - It'll do the job.