Elle's New England Kitchen

Celebrations.com Virtual Memorial Day Potluck

2012-05-21T14:00:00Z

Pork boneless back ribs. Pork country style boneless ribs, too. Oh, and a fantastic velvety, savory (and a little sweet) Woodchuck Summer Cider Blueberry Barbecue Sauce. Yeah, you know you want to taste them! All juicy and tender. Yes, let’s dig in.

Memorial Day is right around the corner! Are you planning your menus? I can’t say that I am yet. I’m always a last minute person. But Celebrations.com is holding a Virtual Memorial Day Potluck with appetizers, main dishes, side dishes, cocktails/beverages and desserts--so I’m sure you’ll find something that you’ll like! If you haven’t checked out Celebrations yet, you should! They have everything you’d need to think about for any celebration that comes up.

My contribution to the potluck is ribs--two kinds. We have the petite boneless pork back ribs, and the hefty boneless country style pork ribs. They’re priced reasonably, and kids love them, too. No bones to mess with. These ribs and the sauce I made got thumbs up from all four of my kids. They even wanted seconds!

The barbecue sauce is made with my favorite hard cider, Woodchuck. I used the Summer Cider for this sauce, which has a balance of cider and blueberry in it, so pairing it with fresh blueberries was a natural progression. The Summer Cider is seasonal, so if you can’t find it, go ahead and use any of the other varieties. The berries will still go beautifully with any of them. Let’s get to the recipes.

All Purpose Grilling and Smoking Rub

Makes about 1/2 cup, maybe a bit more.

2 tbsp sugar
2 tbsp Kosher salt
2 1/2 tbsp onion powder
2 tbsp garlic powder
1 1/2 tsp cumin
1 tsp thyme
3 tsp Chinese Five Spice
2 tsp smoked paprika
1 1/2 tsp cinnamon

Mix all ingredients in a small airtight container or zip top bag. Rub on pork, chicken or beef before grilling or smoking. (If you don’t have Chinese Five Spice, you can make your own: Combine equal parts Szechwan (or black) pepper, star anise (or anise), cinnamon, cloves, and fennel, all ground.)

To use on ribs, sprinkle some of the rub all over the ribs, and rub it in with your hands. Let the ribs sit with the rub on for a couple of hours or overnight. In the fridge!

Woodchuck Summer Cider Blueberry BBQ Sauce

Makes 3 cups. Set aside two hours total for simmering the sauce!

1 tbsp oil
4 shallots, finely minced (about 1/2 cup)
3 garlic cloves, minced
2 (12 oz) Woodchuck Summer Ciders
2 cups fresh blueberries (frozen is ok, too)
1/4 cup molasses
1/2 cup rice vinegar (or cider vinegar)
2 1/2 tbsp honey
2 tbsp butter
1/4 cup ketchup
1 tsp prepared horseradish
1 tbsp spicy mustard
1/4 cup Worcestershire Sauce
1 tsp smoked paprika
1 tbsp cocoa
2 tsp chili powder (the seasoning blend, not plain ground chilies)
1/2 tsp cinnamon

In a medium sauce pan, heat the oil over medium heat. Add the shallots and sauté until nice and soft, about 10 minutes. Add the garlic and cook for about a minute. Add the two bottles of cider and turn the heat up to high. Bring to a boil, then reduce to medium high and simmer (a good bubbling action, but not a rolling boil) for about 25 minutes.

Add all remaining ingredients (blueberries through cinnamon). Stir well, reduce heat to medium, and simmer for about 1 1/2 hours, stirring every 30 minutes. Keep it at a good simmer.

I don't have an immersion blender (I know! What am I waiting for?!) so I pureed the sauce in my blender. Do it in two batches. Hold a dish towel over the lid of the blender to catch any drips and also to hold the lid down. Puree half of the sauce for a few seconds until smooth, transfer to a bowl, and do the second half of the sauce, and add it to the already pureed sauce. It's really not as complicated as it may sound. Then again, if you have an immersion blender, it's even easier! Just get all the lumps out of the sauce--you want it velvety smooth.

Use immediately with your favorite grilled meats, or cool completely and store in the fridge.

Don’t be scared by the ingredient list. It’s really very simple and comes together quickly.

And homemade barbecue sauce? Hello! It’s fabulous. Your friends and family will all be impressed that you actually made it yourself, with no weird chemicals. This isn’t spicy, by the way. If you want, add some heat in whatever form you like.

To Cook The Ribs:

After you’ve rubbed the rub blend into the ribs and prepared the sauce, it’s time to cook.

We smoked the boneless back ribs for two hours total. They’re not very big, and rather small compared to the country style monster sized ribs! Cover with foil and set them aside while you wait for the other ribs to finish.

Smoke the larger country style ribs for 4-5 hours.

Get your grill ready--get the coals going and all that. When the coals ready to go, put all of the ribs on the grill and get some color and char on those babies. They don’t need much time, you’re just getting the flavor of the grill on them.

In the last few minutes, brush the barbecue sauce over the ribs, both sides. Use as much or as little as you like. We like a lot. When they’re done to your liking, remove from the grill and serve. You can serve some sauce on the side for dipping or drizzling over the top. We also do that.

Check out the other Virtual Potluck Dishes from the rest of the guests! And thank you to Celebrations.com for putting this party together!

Melissa at Celebrations: Buffalo Chicken Dip

Erin at Dinners, Dishes, and Desserts: Quinoa Salad with veggies and a lime, garlic cilantro dressing

Beth at Hungry Happenings: Patriotic Biscuits

Rowena at Aprons and Sneakers: Speck Skewers with Herb Mayonnaise and Grilled Mediterranean Aubergine Bundles with Provola

Katrina at In Katrina's Kitchen: Picnic Tablecloth Cookes

Tara at Smells Like Home: Lemon Cupcakes with Raspberry Curd Filling and Lemon Buttercream

Valerie at Une Gamine dans la Cuisine: White Chocolate Mint Cake

The Junk Yard Special (My New Favorite Sandwich)

2012-05-17T15:34:25Z

What could be bad about about turkey, provolone, fresh mozzarella, and roasted peppers? Nothing! Add in the other savory ingredients, and you have a sandwich that will satisfy the toughest sandwich critics.

This sandwich has a list of ingredients that I probably wouldn’t have ever gotten around to putting together, so I’m thrilled that someone else already did. Sure, I love every ingredient here on it’s own, but I’m not living in a deli. I have everything listed here in my kitchen in regular rotation, but not always at the same time.

It’s no secret that I love the Food Network show “The Best Thing I Ever Ate.” I mean--I love food, so in turn, I love hearing what other people are eating. I found these eggplant burgers from the show, and we just love those! We were watching a few weeks ago, and the episode was about delis. Adam Gertler was talking about the Junk Yard Special from Sarcone’s Deli in Philadelphia. You can see Adam’s show clip right on the front page of their site.

I knew that I had to have that sandwich. It was one of those things that reaches out and grabs you by the shirt and says “You. Want. Me.” I do, I do!

So! Couldn’t be any simpler. I bought some nice deli rolls and toasted them first. Did you hear Adam take that bite of his sandwich? It crackled. I needed to have that crackle, too. (By the way, as I write this, all I can think about is having one of these. Hungry!)

Junk Yard Special

Amounts are up to you. How many sandwiches are you making? You don't need a ton of each thing in one sandwich--a couple slices of meat and cheese per roll, etc. If you're making a lot, buy 2 bags of spinach since it really cooks down.

Sandwich rolls
Olive oil
Red wine vinegar
Sliced deli turkey
Thinly sliced Prosciutto
1 (7-8 oz) bag fresh baby spinach
Roasted Peppers with Garlic (jarred or fresh)
Fresh Mozzarella, sliced
Provolone Cheese, sliced
Fresh basil leaves, stacked up, rolled, and sliced across to form ribbons or strips
Dried basil
Dried oregano

Start by lightly sautéing the spinach. Heat a skillet over medium low heat. Add the spinach and a small amount of water--a couple tablespoons or so, and a touch of salt and pepper. Keep moving the spinach around until it's wilted and softened. Remove from the pan and place it in a strainer to let any extra water drain. Set aside to cool.

Heat oven to 350 degrees to toast the rolls. If they're not sliced, slice them almost through, leaving them attached at the bottom, then place them in the oven for about 5 minutes. Set aside.

When your rolls are ready to go, you can make your sandwiches. Start by drizzling the inside of each roll with oil and vinegar. Layer the remaining ingredients in this order:

Sliced turkey
Prosciutto (I like to cut up the prosciutto, since it has a habit of coming out of a sandwich in one piece when you bite it.)
Sautéed spinach (Just give it a bit of a squeeze over a paper towel so it's not too wet.)
Roasted peppers
Fresh Mozzarella slices
Sliced Provolone
Fresh basil strips
Dried basil and oregano

That's it--dig in and pig out. Oink!

These sandwiches have a wonderful balance of flavors. I can’t imagine them without the red wine vinegar, for instance. The peppers just belong in there. The cool, fresh mozzarella hits your tongue and is then followed by the sharpness of the provolone and the smokiness of the prosciutto. You can adjust these any way you like, but they’re perfect as is, I think.
That said, they are versatile. Don’t like turkey? Try ham. I couldn’t find any roasted peppers at Trader Joe’s (weird), so I picked up a roasted pepper and eggplant garlic spread.
Vegetarian? Leave the meat out. The rest of the ingredients are full of flavor so you won’t miss it.
Want more of something or less of something? Up to you--adjust to your liking.
Hot summer evenings on the horizon? Don’t cook--make these sandwiches!

Le Creuset Pie Baker’s Set-Mother's Day Giveaway

2012-05-07T19:08:26Z

Who doesn’t love pie? Today, I have for one of you, a chance to win a pie baking set from Le Creuset. The baker’s set includes: 1 (large) pie dish, 1 pie bird, 1 oven mitt and a French Trivet all in Cherry. And I’m here to tell you, it’s gorgeous! The pie bird--adorable.

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The giveaway is now closed. Winner is #56, Schmidty. Congrats! Thank you to everyone that entered!

If you'd like to purchase your very own Pie Baker's Set, you can do so here at Le Creuset. Get FREE SHIPPING from May 14th, 2012 (9:00 AM) - May 20, 2012 (11:59 PM). The coupon code is PIE4.

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I don’t bake pies very often, but this pie dish may have changed my mind. It’s heavy duty, large (10 inch), and absolutely beautiful. Anyone could forgive a train wreck of a pie if it was served up in this cherry colored dish. When I say “train wreck of a pie,” I’m referring to my pie making skills.

I decided to tackle the classic apple pie to give this a go. It came out beautifully!

I just love Le Creuset. I have several pieces in my kitchen and they get used all the time. Seriously, all the time! You won’t be disappointed in this set!

What will you get? All in “Cherry” and all from Le Creuset.

One (10 inch) pie dish.
One sweet little pie bird. You can see how to use him in the above photos. Doesn’t he look like he’s singing to you?
One oven mitt.
One French Trivet.

And to sweeten the deal, I’m personally throwing in a copy of the brand new cookbook, Pie it Forward, by Gesine Bullock-Prado. I’ll ship that out separately.

The Rules. There’s only one, but it’s a must:

Go to LeCreuset.com and sign up on that page. It’s simple, and in doing so, you’ll be the first to know about new items, colors and exclusive deals. After signing up, come back and leave a comment on this post letting me know you did.

Additional Entries, and these are completely optional:

Tweet about this giveaway: "Win a #LeCreuset Pie Baker's Set from @LeCreuset at @elleskitchen , plus a copy of Pie it Forward, from @gesinebp ! #giveaway" Come back and leave an additional comment telling me you tweeted.
Share this giveaway on Facebook. Come back and leave an additional comment.
Stumble this page with a thumbs up and you’ll get one more comment. Be sure to let me know that you did!
Follow @LeCreuset on Twitter, and you guessed it--leave an additional comment here.
Like Le Creuset on Facebook and leave a comment here.

That gives you SIX ways to enter! Be sure to leave a valid email address so I can contact you. The winner will be chosen randomly on Friday, May 11th, and will have two days to respond before I choose another winner. Open to US residents only.

Disclaimer: Sponsored by Le Creuset. I was given one of the baker’s sets to review, at no charge.

Creamy Mushroom Rigatoni

2012-05-03T18:25:46Z

I know it’s supposed to be getting warmer--it’s already May! But here in NH, it’s been very cool and overcast (and a bit rainy) for the last couple of weeks. As per usual--plus, we need the rain. I’m not complaining! I like it when we have actual Spring-like weather when we’re supposed to. It’s no fun having a super hot Spring leading right into a hot summer. As a result of this cool, damp weather, I’m still craving comfort food.

This Creamy Mushroom Rigatoni is pure comfort food. It’s creamy, of course, but it’s also homey, stick to your ribs food. I’ve hardly ever met a pasta dish that I didn’t like. This one is no exception. It came about when I was talking to Billy about making Mushroom Bourguignon. He was wondering if the mushrooms would be good in some creamy sauce over pasta. I said “Hell yes, of course they would be!”

While talking to my good friend Shaye a while back, she mentioned that she was making the Bourguignon, and she wanted to eat all of the mushrooms after sautéing them with the cognac. In my version, I’d left out the Cognac, simply because I didn’t have any on hand. Since it was obviously so good, I decided I had to give it a go. (If you’d like to add the cognac to the Bourguignon, add it after you sauté the mushrooms for the 10 minutes, and let it simmer for a few minutes before removing them from the pan.) Shaye was right! It’s worth getting the cognac to add. In this recipe I’m giving you today, I see no reason why you couldn’t use white wine instead, and if you wish, leave out the alcohol entirely.

Creamy Mushroom Rigatoni

Serves 4

2 tbsp or so of olive oil
2 tbsp butter
2 shallots, finely diced (about 3 tbsp)
20 oz sliced Baby Bella Mushrooms
10 oz sliced white mushrooms
3 tbsp Cognac (use white wine if you wish, or leave the alcohol out entirely)
1/2 salt and 1/2 pepper
2 tbsp flour
1/2 tsp dried thyme (if using fresh, use about 1 1/2 tsp)
1 cup chicken broth (or use vegetable broth and make it 100% vegetarian)
1 cup half and half
Small handful of fresh parsley
1 pound rigatoni (or your favorite pasta) cooked

Start the water for boiling the pasta.

In a large pan, heat the oil and butter over medium-medium high heat. When the butter has melted, add the shallots and mushrooms. Sauté for about 10 minutes or until the liquid has mostly evaporated. If you find that the mushrooms are getting too dark too quickly, turn the pan down to medium heat.

Add the Cognac and simmer for 3-4 minutes. Add the salt and pepper to the pan and sprinkle the flour over the mushrooms. Stir well to coat the mushrooms. Add the thyme. (If you're using fresh thyme, add it more towards the end, say when you add the half and half.)

When the pasta water is boiling, cook the noodles according to package directions. Drain and set aside.

Deglaze the pan by adding the broth of your choice, and scraping up the bits on the bottom of the pan with your spoon or spatula. Turn heat to low-ish and simmer for 5 minutes. Add the half and half, get it at a good bubbling simmer and let it go until thickened and somewhat reduced, about 10 minutes, stirring often. (It should be the consistency of a cream soup when it’s done.)

Stir in the parsley, and then add the cooked noodles to the pan and stir to coat. Spoon into bowls and serve. This is good with some fresh parm grated over the top, too.

The quantities on the mushrooms aren’t set in stone, those are just the sizes of the containers at Trader Joe’s. Use what you’ve got, even a bit more or less, if necessary.
Silly of me, but I can't remember if I used garlic in here or not. I'm guessing I did--I usually do. If you want to, add 3-4 minced cloves of garlic along with the shallots and mushrooms.

Roasted Strawberry Rhubarb Cheesecake Ice Cream

2012-04-26T19:40:17Z

Scoopapalooza! It’s all about ice cream. Made with local ingredients, if we can swing it!

This one has local rhubarb and strawberries. Let’s face it, they’re the first dessert-type local ingredients we get here in NH every Spring. It’s still chilly here, folks--not too many choices yet. I made a Strawberry Rhubarb ice cream a couple years back, but I wanted to make another. That one was based on a simmered fruit sauce.

Something different. What to do?

“Elle, you could roast the rhubarb and berries first.” My brain seemed to say.

Oh yes! I’ve seen this before. So I roasted them with orange zest and juice, vanilla, and brown sugar. It makes the kitchen smell so pretty when they’re roasting, too! So that was the fruit component in this ice cream.

A good start, but I needed more. Cheesecake? Oh, cheesecake, I love you! Base ice cream: cheesecake.

Add ins? You guys know I love that good Ben & Jerry’s style of stuff-in-every-bite-of ice cream. Cheesecake has a crust, so that was a natural choice. Graham cracker crust, check. I love almond extract in all sorts of desserts and it just goes so well with strawberry and rhubarb, but I wanted chunks. I decided to go with my guilty pleasure, almond paste. Honestly. I can eat it right out of the tube. It’s too good! I have half a tube in the fridge right now. I could be eating it. I’ll refrain, otherwise I’ll get sidetracked.

This ice cream has everything I’d want in a cheesecake ice cream. It’s creamy, fruity, not too sweet--and it’s got chunks. Even the kids like it. Hey, it’s ice cream! They’re not crazy.

Roasted Strawberry Rhubarb Cheesecake Ice Cream

Makes 2 quarts.
Adapted from this recipe.

1 pound rhubarb, cut into 1-1 1/2 inch pieces
generous pound of strawberries, tops cut off and halved or quartered if large
zest of one orange
juice of 1/2 an orange
1 tsp vanilla extract (almond would be good here, too!)
3 tbsp brown sugar

16 oz cream cheese, at room temp
3/4 - 1 cup sugar, depending on how sweet your fruit is
2 tbsp lemon juice
1 tsp almond extract
1 1/2 cups of the roasted fruit, mashed up
2 cups half and half
3/4 cups graham cracker crust crumbs, either a homemade crust or store bought (see note below)
3/4 cups almond paste, cut into a small dice

Start by roasting the fruit. Heat the oven to 350. On a large baking sheet with sides, mix the rhubarb, berries, zest and juice, vanilla and brown sugar. Toss it all together with your hands, and place it in the oven for 20-25 minutes. Remove from the oven, let it cool, and then put it in a container in the fridge to chill completely.

To make the ice cream: Set the graham cracker crust crumbs and the almond paste cubes in the freezer to chill.

In the bowl of a stand mixer or in a large bowl with a hand mixer, blend the cream cheese, sugar (start with the 3/4 cup and add more if it needs it), lemon juice, almond extract, chilled, mashed pureed fruit and the half and half. Get it as smooth as you can, but don't worry if there are some small chunks of cream cheese left.

This makes a bit more than will fit into my ice cream maker, but I managed to squeeze in 3 1/2 cups of the mixture. There was a little left over that you can do what you want with. Like slurp it up with a spoon.

Freeze according to your ice cream maker's directions. In the last few minutes of freezing time, add the graham cracker crust crumbs and almond paste cubes. Finish the freezing process and place it in the freezer to harden up.

This is a creamy ice cream, but like so many homemade (and premium) ice creams, it'll benefit from a few minutes on the counter before you scoop it. Or a few seconds in the microwave, like in my photos. I gave the container about 40-50 seconds in the microwave and it was perfect for scooping.
The leftover roasted fruit makes a great ice cream topping, by the way. How about over your morning oatmeal? With yogurt! It’s also good eaten straight from the container.
I made the crust on the side of the graham cracker crumbs box. Use your fave.

Grilled Chocolate and Parmesan Sandwich

2012-04-22T21:25:27Z

Yeah, really. And it’s good. Damn good. Pairing the not so sweet dark chocolate with the nutty, tangy Parmesan cheese is pure genius. Don’t forget about the buttery-crispy grilled bread.

Who, me? Genius? Why thanks! But no, it’s not my idea. I read about it on The Huffington Post a couple weeks ago, and haven’t been able to get it out of my mind. I’d have made it right away, too, if it weren’t for those pesky kids eating all of the chocolate and bread. Moving on…

It’s Sunday afternoon, and it’s a rainy one, at that. Husband is out with one of the kids at Comic Con, and it’s just me and the rest of the kids. Who are busy playing the Wii and generally goofing off, which is good. No cries of “Mom, I’m boooored!" Yet.

I decided, after doing some behind the scenes stuff on my blog, that I should hightail it to the kitchen and make this before all the Parm was gone again. Good thing, too, because as you can see, there’s just a small chunk left.

Now, before you start thinking this is gross, read this, from the article:

“Each ingredient's volatile compounds (aromas) are quantified using gas chromatography and/or a mass spectrometer. The concentrations are then compared with their respective flavor threshold and finally matched with other ingredients that have similar compounds.”

So there! I double dog dare you to give this a try. (I know, some of you are already in the kitchen making this!) For those of you that are skeptical, trust me. It’s not cheesy. The chocolate and Parmesan compliment each other--think salty/sweet.

Grilled Chocolate and Parmesan Sandwich

Makes one sandwich.

For the love of all things good and cheesy, don't use the grated stuff. Get a good little hunk of Parmigiano-Reggiano, and use some thin slices here.

2 slices of your favorite bread
2 ounces dark (semi-sweet) chocolate, chopped-not too coarse, you need it to melt
Enough thinly shaved slices Parmesan cheese to cover one slice of bread
Butter

Heat a skillet to about medium--maybe a little higher. Butter one side of each slice of bread.

Put one slice, butter side down in the pan, and cover it with the cheese slices. Sprinkle the chopped chocolate over that, and place the second slice of bread, butter side up, on top of that.

Heat this until the cheese and chocolate get melty, and then carefully flip the sandwich over with a spatula. When both sides of the sandwich are golden brown to your liking, it's done.

Serve right away, with lots of napkins. If someone else wants one, tell them to make their own, you're eating.

The next time I make this, I’m using sourdough, more cheese, and a little less chocolate.
Even my nine year old loved this, and that’s saying a lot! He doesn’t like strong cheese or dark chocolate. He even asked for more! The sixteen year old swiped what I had left, too.
Notice that I categorized this under main dish, lunch, and dessert. Because for some of you, chocolate or cheese could actually be a main dish. I know. It’s ok. Yes, I’ll hold you. What, breakfast? Hell, yes! With coffee.

Even Better Than Ultimate Brownies

2012-04-16T15:54:06Z

Summertime means lemonade and brownies!

Are they ultimate? Better than ultimate, even? I’m not sure, but in my house, they’re definitely better than ultimate. They’re dark, rich, and fudgy--with a hint of espresso and extra mini semi-sweet chips. Actually, they’re triple chocolate brownies, with unsweetened chocolate, dark cocoa, and mini chips. They also happen to be my new favorite. I’ve made them three times already, and don’t see myself stopping anytime soon.

These are the brownies that I used in my Mocha Toffee Brownie Chunk Ice Cream from a couple weeks ago. I mentioned in the post that I’ve never made brownies like these before, as far as the preparation method. They’re still very simple, but there’s some extra time in there, for mixing--and a little waiting, too. But this is ok, because it gives you time to do other things while you’re waiting! Like dream of the brownies coming out of the oven. Or you stuffing your pie hole with them. We’ll look away, don’t worry.

So while looking for a brownie recipe to try a while ago, I looked through my bookmarks and found this one at Gourmeted.com. I imagine I’ve had it bookmarked since it was posted--in 2009! The poster, Dan, got the recipe from About.com, and he had to make some changes to suit what he had on hand. Turns out, I had to do the same thing. I didn’t have exactly the same ingredients that he had to work with, so I made up for that, and then some.

Lemonade and brownies are an old-timey summer classic!

Did you know that if you don’t have unsweetened chocolate, you can use three tablespoons of cocoa plus one tablespoon of oil? You can! Just mix them together and use the same way you’d use a melted one ounce square of unsweetened chocolate. I fall back on this trick all the time! Seems I’m always out of baking chocolate. In the case of these brownies, I had to do this because I only had a couple of squares on hand. And the cocoa, I feel, adds a deep richness to the batter, along with the espresso powder. Also, something happens when you add the mini chips to the warm batter before it sits for the twenty minutes. Some of them start to melt into the batter, which makes it even fudgier.

The second time I made them, I used regular sized chips and added them right before baking. They were still fantastic, but not as good as when I use the minis and add them while the batter is still warm. Plus! And this is a big plus--this recipe makes a 9 x 13 inch pan. Big deal? Yes! In a family of six people, an 8 inch square pan of anything doesn’t last very long. So I get double the amount for the same work. Bonus in my book!

Even Better Than Ultimate Brownies

Makes a 9"x13" pan. Yay!

I use a 10 oz bag of Ghirardelli mini chocolate chips in these. You're going to divide it--3 oz melted with the other chocolate, cocoa and butter, and the remaining chips will be stirred into the batter.

3 (1-oz) squares of unsweetened chocolate
3 tbsp cocoa (I use Hershey's Special Dark Cocoa)
3 tbsp canola oil
3 oz of mini semi-sweet chocolate chips
1 cup butter
1 tbsp espresso powder or instant coffee
5 eggs
2 1/4 cups sugar
1 tbsp vanilla
1 1/2 cups flour
1 tsp salt
7 oz (remaining chips from the bag) mini chocolate chips

Preheat oven to 375°F. Line a 9 x 13" pan with foil, and lightly grease the foil.

In a small saucepan over low heat, melt the unsweetened chocolate squares, cocoa and oil, the 3 oz of mini chips, and the butter. Set aside.

While the chocolate things are doing their thing, get the next step going. Beat eggs, sugar and vanilla at high speed for 10 minutes. While not necessary, a stand mixer would do beautifully here--you can do other things while it mixes for you.

Add the melted chocolate mixture to the mixing bowl, along with the flour and salt. Mix until just blended, and them stir in the remaining 7 oz of chocolate chips. Let the batter sit on the counter for 20 minutes before pouring into the greased pan. YES. Twenty minutes. I don’t really know why, so don’t ask me--but trust me.

Pour the batter into the prepared pan and tap the pan on your work surface a few times to release air bubbles.

Bake for 27-30 minutes, and maybe even start checking after 25. The top should be shiny and the sides should be pulling away from the sides of the pan. Let them cool, then lift them out of the pan using the edges of the foil. Cut into squares and store in an airtight container.

Most of the prep time in this recipe is downtime for you. The ten minute mixing and the twenty minute wait time. The rest of the recipe is ridiculously simple, so don’t be scared off.
These will be your ultimate summertime brownies, with their fantastic texture and classic shiny tops. Bring them to the beach, cookouts, picnics, parties--you name it. Memorial Day and Independence Day are approaching--do you always get asked to bring a dessert? Bookmark these!
Make them for yourself, too! And if it seems like too many, give some away. But once you taste them, you may not want to. Freeze some. You know, for those emergencies when you need something chocolaty and cold. Warm it slightly in the microwave and have it with ice cream for a special treat!

Hood Sweet Raspberry Tea Cake {$100 Giveaway}

2012-04-04T20:33:57Z

Well, in this case, make that Hood Sweet Boysenberry Tea Cake. I couldn’t find any seedless raspberry jam! This is a a beautiful tea cake that you can quickly whip up for Easter or any other occasion when you want that pretty but not too overdone cake. Baby and bridal showers come to mind! There’s a sweet layer of jam in the middle, along with some jam swirled throughout the batter.

Hood is celebrating Easter with their recipe for Sweet Raspberry Tea Cake using Hood Sour Cream and Hood Half & Half. They will also be giving away a new high end brand name mixer (I can’t mention the name for legal reasons, but it’s a brand you all know and love. And it will aid you in so many recipes prepared in your kitchen.) on their Facebook Easter Sweepstakes page, so go and enter! (*Please see note on mixer giveaway eligibility requirements below.) They’d also love for you to try out this recipe and share your creations on that same Facebook page.

HP Hood, the creators of the Hood New England Dairy Cook-Off, would also like to provide one of you with a $100 gift card to use for cooking supplies! See below for rules and how to enter.

Hood has provided a link for an online coupon that you can use toward your purchase of their sour cream to make this cake. Or of course, for any recipe you need sour cream for. You can click here to download the coupon.

This tea cake from Hood spotlights their Sour Cream and Half and Half.

So let’s get to the recipe now. I only made two changes, and those were to cut the sugar from 2 cups of granulated to one cup, and then add 1/2 cup of maple sugar. Why only 1/2 cup? Maple sugar is sweeter than regular sugar, so you need less cup for cup. If you don’t have any on hand, just use the 2 cups of regular granulated sugar. I also used a nonstick spray to coat the pan rather than the 2 tbsp of butter. Then again, I had slight sticking issues, so you may want to go with the butter.

Hood® Sweet Raspberry Tea Cake

Ingredients
(Cake)
1 cup Hood Sour Cream
1 cup Hood Half & Half
2 sticks unsalted butter, plus 2 tbsp to coat the pan
1 cup granulated sugar
1/2 cup maple sugar (if you don't have this, use 2 cups granulated sugar in total)
2 eggs
1 cup seedless raspberry jam
2 tsp vanilla extract
3½ cups all purpose flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder

(Icing)
2 cups confectioners sugar, sifted
½ tsp vanilla extract
2 tbsp Hood Half & Half (I needed more than this, see Note)
½ pint fresh raspberries

Instructions
Cake:
Before starting, make sure all ingredients are at room temperature.
Generously coat a large 6 cup Bundt pan with 2 tbsp of unsalted butter and set aside.
Preheat oven to 325°. In a large mixing bowl, sift dry ingredients (flour, baking powder, baking soda, and salt) together and set aside.
Thin out the raspberry jam with the vanilla extract in a small bowl and set aside.
In the bowl of a stand mixer with a paddle attachment, cream the remaining unsalted butter until smooth. Add in the sugar and beat on high until light and fluffy.
Beat the eggs in one at time, scraping down the bowl after each addition.
Mix in the Hood Sour Cream.
Add the dry ingredients in thirds, alternating with the Hood Half & Half, being careful to not over mix.
Carefully fold in ½ of the raspberry jam mixture, but do not incorporate completely.
Pour half of the batter into the prepared Bundt pan.
Take the remaining raspberry jam mixture and spread it over the batter in the pan, being careful to stay away from the edges.
Pour the remaining cake batter into the pan.
Bake for one hour, or until a toothpick comes out clean when inserted in the center of the cake. Cool completely and remove from the pan.

Icing:
Combine the Hood Half & Half, vanilla, and confectioners sugar in a small bowl and stir until smooth.
Pour the mixture over the top, allowing the icing to fall down the sides of the cake. Garnish the top with fresh raspberries and serve.

NOTE: I needed more than 2 tbsp of half and half for the glaze, so I added a little at a time until I got the right consistency. It should be thick, almost like white glue. Don’t thin it too much, you want it nice and bright white on the cake! If you add too much liquid and it ends up too thin, just add more sifted sugar, a little at a time.

See more recipes from Hood here.

You’d think this cake would be too sweet--with the jam and the sugar glaze, but surprisingly, it’s not! The bottom (which was the top during baking) has a nice soft crust, and the cake is super moist with a tender crumb. The family loves it!
This is simple enough to whip up for any old day, but also pretty enough to serve to company, or to set out for a special occasion.

Giveaway!

Like I said, Hood has offered to gift one of you with a $100 gift card for cooking supplies. How great is that? I know we could all use the extra $100 for those cooking and baking supplies we have on our radar.

To enter:

1) Go to Hood.com’s recipe page and come back here to let me know which recipe looks like something you’d love to try. That’s one comment equaling one entry.

2) Like HP Hood and Hood New England Dairy Cook-Off on Facebook, then come back here and leave two more comments, equaling two more entries.

Optional entries:

3) Make the Raspberry Tea Cake above and post either a photo or comments (or both) on the HP Hood Facebook page, then come back here and leave a comment, for one more entry.

4) Tweet about this giveaway for one extra entry.

That gives you FIVE possible entries to win yourself a cool $100. Easy money!

I’ll choose a random winner on Tuesday, April 10th. Good luck, and thank you to HP Hood for sponsoring!

*A note about eligibility requirements for the Hood Facebook mixer giveaway: THIS SWEEPSTAKES IS OPEN TO LEGAL U.S. RESIDENTS OF CT, MA, ME, NH, NY, RI OR VT WHO MEET THE ELIGIBILITY CRITERIA SET FORTH IN THESE OFFICIAL RULES.

Mom's Slow Cooked Boston Baked Beans

2012-03-22T19:50:35Z

My mom was famous for her Boston Baked Beans. They were dark and rich, sweet and a little tangy--with molasses and spicy mustard for a little bite. I’d get so happy when I saw she’d picked up the ingredients to make them! There is nothing like sitting down to a big breakfast (or dinner!) of steak, eggs and baked beans. Steak? Yes. I’m not sure if that’s just a New England thing. I was talking to a friend in Texas about it once, and she thought we were crazy! It’s not an everyday thing, mind you--just occasionally. If you haven’t had it, you should at least once. If you’ve never attended a traditional New England Ham and Bean Supper, again--you should--at least once. You can find one in any given town on any given Saturday evening in any given church.

There was nothing more disappointing, though, than going to a family get together where someone else made the beans. It meant that they’d opened a few large cans of baked beans and doctored them up. Not that there’s anything wrong with that! But I’d been spoiled. Spoiled to the point where I could go into any breakfast joint and judge them solely on their beans. What a brat I was!

My mom passed away six years ago, and I sadly didn’t know how to make her beans. I knew a few key things, but never really paid enough attention to the process. All this time, I’ve been trying to decipher the code and find the right combination of ingredients. The correct process--the right cooking time. I can’t tell you how many batches of beans went untouched. Too many were too salty, too runny, too overcooked, just too wrong. I’ve been faithfully using her cast iron Dutch oven, too. It’s about the only action that pot has seen in the last six years. She always used a slow cooker, but I don’t have one. And the cast iron pot makes me feel like a pioneer, slaving over a hot bed of coals for her family. Do. Not. Laugh!

I’m thrilled to say that I think I’ve gotten as close as I’m ever going to get with this recipe. I based it on a recipe I found at Saveur. It seemed fairly close to what my mom did, aside from a few key things. I took those key things and applied them here--and jackpot! Or rather, bean pot! See what I did there?

There's the famous cast iron pot.

Mom's Slow Cooked Boston Baked Beans

Serves about 6-8
Adapted from Saveur
Total cooking time: approx. 10-10/12 hours

Be aware that the beans need 90 minutes of soaking time before you can proceed with the recipe. I always seem to forget that and get so mad at myself!

1 lb. dried navy beans, picked over for pebbles and rinsed
1 medium yellow onion, diced fairly small
1-2 pinches ground cloves
8 oz meaty uncooked bacon, diced (I use an uncured applewood smoked)
1/4 cup plus about 2 tbsp real maple syrup
3/4 cup molasses (NOT Blackstrap, just regular)
Generous 1/2 cup spicy brown mustard (I use Kosciusko Spicy Brown, half of a 9 oz jar)
3 cups boiling water
1/2 cup ketchup
1 tbsp cider vinegar

In a large saucepan, bring the beans and 10 cups of water to a boil. Boil for 2 minutes, then remove from heat, pop the lid on, and let them sit for 90 minutes. Drain the beans and discard the liquid.

Heat the oven to 250 degrees.

In a 4 quart Dutch oven, add the beans, onions, cloves, bacon, maple syrup, molasses, mustard and water. Stir to combine. Put the lid on the pot and place it in the oven. Cook for 3 hours. After the 3 hours, stir in the ketchup and vinegar. Put the lid back on and cook 5-6 more hours.

When the beans are dark brown and tender, and the glaze is nice and thick, they're done. I find I don't need to add any salt or pepper after cooking, but I'll leave that up to you. Store any leftovers in the fridge.

My mom would start these late in the afternoon and let them cook all night long and late into the next morning. Her beans were seriously DARK. If you want to try that and let them go longer, I’d start stirring them after the 8th or 9th hour, and maybe turn the heat down to 200 degrees.
Serve these, of course, with eggs for breakfast. They’ll be perfect at your next cookout alongside ribs, pulled pork, burgers, dogs--whatever.
The mustard she used was always Kosciusko Spicy Brown Mustard, so that’s what I use. Use any one that’s convenient for you. And yes, add half of the 9 oz. jar! Trust me on this. It won’t taste like mustard at the end, I promise. That was one of her key things. “Use almost the whole jar of mustard.” I think that was for a doubled recipe, so I used about half.
Her other key thing? Don’t put on onion in then take it out at the end--that’s silly. Dice an onion nice and small, and let it all cook down in there and stay in there. It all adds to the finished product.
She used to use meaty salt pork, but for whatever reason, I can’t find any meaty salt pork. I use Trader Joe’s Bacon Ends and Pieces. It’s the meatiest bacon I’ve ever bought, and a total steal at $2.99! I probably shouldn’t be telling all of you about it, because you’ll all go buy it and leave none for me.

Mocha Toffee Brownie Chunk Ice Cream

2012-03-21T15:50:32Z

A real mouthful, for sure! Not only to say, but to eat. Just the way I like my ice cream. I went with the Ben & Jerry’s let’s pack a lot of stuff in there so you get chunks in every bite method. I think that’s what I love the most about Ben and Jerry’s. They’re geniuses. This ice cream is a flavor packed mocha with extra dark cocoa and deep, rich coffee. I then added in brownie chunks and large pieces of English toffee that’s enrobed with milk chocolate and chopped pecans. Oh, yes, please!

So--what brought this ice cream on was that I was talking to Heather about Scoopapalooza. That’s our ice cream project that we dreamed up two summers ago. Summers full of scoops! This ice cream doesn’t quite follow the “local ingredient” guideline, but it’s still a fabulous scoop, so I’m going to have to add it. If any of you are interested in joining us for this summer’s Scoopapalooza, please, feel free! We’re super laid back about rules and stuff, so don’t worry--we won’t be breathing down your neck or looking over your shoulder. We’re too lazy (busy) for that!

We were talking about making ice cream and I was saying most of my ice cream ideas just didn’t gel last summer…and Heather reminded me that I had just baked fabulous brownies. This ice cream was the result of that conversation.

The brownies are my new favorite recipe. I don’t have any left to photograph, but I’ll be making them again soon so I can post them here. I guarantee you’re going to want to try these right away. They’re made in a way I’ve never made brownies before, but will now always want to. The English toffee is from Trader Joe’s, but you can use any kind you like. Heath bars would be fine here!

Coffee! Let’s talk a bit about the coffee. I don’t drink instant coffee, but I do keep it on hand for baking. I usually keep espresso powder on hand, but someone finished that up, so while at Trader Joe’s, I grabbed their instant. One day when I had a headache and needed caffeine, Billy grabbed it and made me an iced coffee with it. Holy coffee, it’s fabulous! Like fresh brewed coffee! If you’ve been on the fence about picking some up, you shouldn't be! Even if you just keep it on hand for enhancing chocolate baked goods, you won’t be sorry. But just once, try drinking it. Seriously.

Mocha Toffee Brownie Chunk Ice Cream

Makes roughly one quart
Adapted from Ben and Jerry's

2 cups heavy cream (or whipping cream)
1 cup milk
3/4 cups sugar
1 tbsp plus 1 tsp cocoa powder (Hershey's Special Dark was used here)
3 tbsp very good quality instant coffee, DIVIDED (mine is from Trader Joe's)
2 eggs (See note below)
1 1/4 cups brownie chunks (about 1/2 - 1 inch cubes)
1 1/4 cups toffee chunks (don't break them up too small!)

Start by cutting the brownies into chunks. Set aside, and then put the toffee in a quart sized Ziploc bag. Smash it up, but don't make the chunks too small. You want to have nice large pieces to make this a truly chunky ice cream. Place the toffee and brownie chunks in the freezer to chill while you work on the ice cream. (I won't hold it against you if you swipe a few of the chunks for yourself. Because you *know* I did.)

In a medium bowl, whisk the cream, milk, sugar, cocoa and 2 tbsp of the coffee. Make sure all of the sugar is dissolved before you proceed. Whisk the eggs in a smaller bowl until light yellow in color. Pour the eggs into the cream mixture and blend well.

Transfer the mixture to your ice cream maker and follow manufacturers instructions for freezing. Just as the ice cream is finishing up it's freezing thing, add the remaining 1 tbsp of coffee, and the brownie and toffee chunks. Let those mix in, and then transfer the ice cream to a container to finish freezing. In the freezer, of course. After you've had a few bites. Because it's the law--you have to.

NOTE: I recently had a comment calling me out for using raw eggs in ice cream. I have been using the same method that Ben & Jerry’s ice cream book does, and that’s to use raw eggs. I use fresh eggs and don’t worry about it. Salmonella is found on the outside of the eggs, so wash them gently first if you like. I wouldn’t serve it to someone who was pregnant or had a compromised immune system. My kids eat these ice creams--and we’ve had no issues. If you’re worried about it, use an Egg Beater type product or pasteurized eggs. Or use a cooked base that you feel comfortable with.
This ice cream is everything you want in a chunky ice cream. It’s creamy and velvety, and absolutely loaded with chunks of brownies and toffee. For those times when you want serious chunks in every single bite.

Berry Cheesecake Cookies

2012-03-19T16:37:38Z

Cheesecake and cookies--two of my favorites. Combining the two is something I should have done sooner, I think. These are seriously delectable little cookies. They’re petite and look all ready for Spring, with their pretty jewel-like dried berries showing through. I used a dried berry mix from Trader Joe’s that has strawberries (yes, really!), cherries and blueberries. If any dried fruit could be described as “juicy,” it’s these. They’re not hard or dry, they’re soft and tender. I decided to go for a not so commonly used nut in cookies--toasted pine nuts. If you can’t find them or don’t want to splurge on them, use your favorite.

The taste is just like a bite of cheesecake on your taste buds. They’re not crispy, and not cakey--but in between. A soft cookie, but they also hold up very well in storage. I’m not kidding--I had them in a Ziploc bag that was getting moved around from place to place in the kitchen, and they didn’t break apart. They’re also not a hugely sweet cookie--just enough.

Berry Cheesecake Cookies

Adapted from About.com
Makes about 5 dozen

1 cup butter, softened
6 oz cream cheese, softened
1 cup sugar
1 tsp salt
1 tsp vanilla extract
1/2 -1 tsp almond extract
1 egg
2 tbsp half and half or milk
2 cups flour
8 oz dried berries (I used a mix of dried strawberries, cherries and blueberries from Trader Joe's.)
1 cup white chocolate, coarsely chopped
3/4 cup toasted pine nuts

Heat oven to 325 degrees.

In the bowl of a standing mixer, or a large bowl, cream the butter, cream cheese, sugar, salt, and extracts. Add the egg and the half and half (or milk), mixing well. Add the flour to the bowl and blend in. With the mixer on low, stir in the berries, chocolate, and nuts.

A note on the dried berries. The strawberries were a little large, so I went ahead and chopped those up to make them smaller, since these cookies are fairly small.

Drop batter on to a parchment covered baking sheet using a small cookie scoop or a teaspoon. My small scoop has a 2 teaspoon capacity. Bake for 15-16 minutes (The cookies will be pale on top, but golden brown around the bottom edges.) and let the cookies cool for one minute on the baking sheets before removing to a rack to cool completely. Store in an airtight container.

These would be lovely on your Easter table, or perfect for baby and bridal showers!
How about with your afternoon tea? Having a ladies lunch? Add these to the menu!
If you can’t find the dried berries I used, go ahead and use what you’ve got. I don’t recommend raisins, though--they’re just not cheesecakey.
These improve with age--they were great the first day, but in the following days, they really got their "cheesecake thing" going on.

Tropical Sunshine Muffins

2012-02-25T16:57:51Z

What do you do when you’ve had the dreariest, snowless winter ever and you’re sick and tired of the gray, boring blahs? You go through your fridge, freezer and pantry, pull out the pineapple, oranges, and coconut, and make tropical-type muffins that make you think you’re tasting a small bit of the tropics. Will these transport you to a beach in the Caribbean? A Hawaiian Island? A gorgeous deck overlooking the most beautiful turquoise water in the world? No. But they taste great, and they may cheer you up and lift your spirits, even if only for your breakfast or coffee break!

These are the easy “mix the dry, mix the wet, then add the wet to the dry” type muffins. And thank you to my Facebook friends for helping me choose a name for these!

Tropical Sunshine Muffins

Makes 19 standard size muffins.
Adapted from Fine Cooking

3 12 cups flour
1 tbsp plus 1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/3 cups sugar
10 tbsp butter, melted and cooled a bit
1 cup buttermilk (or whole milk)
1 cup Greek yogurt (or regular yogurt or sour cream)
2 large eggs plus one egg yolk
1 1/2 cup chopped pineapple, drained (canned or fresh)
1 cup toasted chopped pecans
1 1/2 cups shredded coconut, DIVIDED IN HALF (you're going to toast half of it for the muffins tops)
zest of one medium orange

Glaze:
2 cups confectioners sugar
2 tbsp pineapple juice
2 tbsp orange juice

Heat oven to 350 degrees. Lightly grease one standard muffin pan and 7 cups in a second muffin pan.

To toast the pecans--heat a small pan over low to medium heat. Stir occasionally, but watch carefully. When you start to smell them, they're getting there. When they're a nice golden brown, remove them and set them aside. Repeat this step for the 3/4 cups coconut. Watch them both carefully, because they go from toasted to burnt quickly. Don't be tempted to walk away--it only takes a few minutes, and at the same time--adds so much flavor!

In a large bowl, mix the flour, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk the sugar, butter, buttermilk, yogurt and eggs--mix well. Pour the wet into the dry, and with a rubber spatula, gently fold until the dry stuff is mostly mostly moistened. Fold in the pineapple, pecans, the untoasted coconut and the orange zest. Don't overmix--the batter should be a bit lumpy.

I always use an ice cream scoop to get the same amount in each muffin tin, but you can use a spoon, as well. Evenly distribute the batter--you should get about 19 muffins. Bake for 30 minutes and start checking for doneness--golden brown and a tester inserted will come out clean. Remove from the oven and let them cool in the pans for about 10-15 minutes, then remove the muffins to cooling racks to cool completely.

Make the glaze:

Put the confectioners sugar in a bowl and add the pineapple and orange juices. Whisk to mix well and remove any lumps. Place the muffins on the cooling racks over a sheet pan lined with parchment or foil, and spoon some glaze over each of the muffins. Right after glazing the muffins, sprinkle the toasted coconut over each one. The toasted coconut also helps to sort of “set” the glaze so they’re not so sticky later.

Store in an airtight container. Oh! If it's hot in your kitchen, you'll want to refrigerate these. Pineapple in baked goods gets funky really fast when it's warm.

Banh Mi-eatball Rice Bowl

2012-02-21T17:00:27Z

We love Banh Mi sandwiches around here. On Saturday mornings, our local Asian market offers a few different types of fresh take and go foods. Among them is the Banh Mi. (They sell some killer empanadas, too!)

I was thinking that a fun take on the popular sandwich would be a Banh Mi Meatball Bowl. Taking all of our favorite elements from the classic, it’s reinvented--in a bowl with soft, fluffy Jasmine rice as a base. I’ve made addictive little meatballs with pork and typical flavorings found in the Banh Mi, and kept in the usual fresh, crunchy veggies and cool cilantro. This made a fantastic dinner that totally satisfied our cravings. Even my eight year old loved the meatballs! He’s a brave little taster.

What’s Banh Mi? A Banh Mi is a Vietnamese sandwich served on a crusty baguette-type roll, and typically it’s got sliced pork, liver paté, spicy mayo, fresh cucumbers, cilantro, and pickled shredded daikon and carrot. It can also be made with grilled chicken, and have sliced jalapenos (a US addition) on it. There are many different varieties of the sandwich, and the meat on them can be prepared in several different ways. Other additions are sardines, tofu and fried eggs. Delicious no matter how you look at it!

Now, a bit about the daikon radish. What’s a daikon look like?

From Cook’s Thesaurus:

“daikon = white radish = Japanese radish = Chinese radish = icicle radish = lo bak = loh baak = loh buk = mooli = Oriental radish = lo pak Pronunciation: DIE-kon Notes: Daikon is larger and milder than its relative, the red radish. The Japanese like to grate it and serve it with sushi or sashimi, but you can also pickle it, stir-fry it, or slice it into salads. Japanese daikons tend to be longer and skinnier than their Chinese counterparts, but the two varieties can be used interchangeably. Choose specimens that are firm and shiny. They don't store well, so try to use them right away. Substitutes: jicama (This is especially good in recipes that call for daikon to be grated.) OR young turnip (for pickling) OR radish (not as hot) OR black radish (much more pungent) OR pickled ginger (as a garnish) OR parsnips (in soups or stews) OR turnips (in soups or stews) .”

Daikon radishes can be sort of pungent. Our friends at a local Japanese restaurant will shred it and soak it in water for about an hour to lessen it’s sharpness. I don’t find it particularly sharp tasting, but the aroma can be pretty strong. You don’t necessarily have to soak it, and it won’t affect the taste of the pickles in this dish at all, but it will smell strong. Sort of broccoli-cabbagey. I’ve included soaking it in the recipe directions, but again, it’s not something you must do--it’s just an option.

Banh Mi-eatball Rice Bowl
Serves 3-4

Pickled Daikon and Carrots:

1 medium daikon radish, about 8-9 inches long
1 (6-8 oz) bag shredded carrots (or you can shred 2-3 carrots)
3/4 cups rice vinegar
4 1/2 tsp sugar
3/4 tsp kosher salt

Meatballs:

1 pound ground pork
1 stalk of lemongrass
4 cloves garlic, minced
1 TBSP brown sugar
1 tsp black pepper
2 tsp kosher salt
1 tsp fish sauce
Dash of sesame oil
1 egg
1/2 cup panko bread crumbs

To serve:

Sliced cucumber (I love the small Persian ones.)
Fresh cilantro
Sliced green onion
Your pickled daikon and carrots
Jasmine rice (or your favorite variety) plan on about 1-1 1/2 cups per person.
Soy sauce (optional)

An hour ahead of cooking, shred the daikon radish and soak it in cold water. When the hour is up, drain it and combine in a bowl with the carrots. In a small bowl, whisk the vinegar with the sugar and salt--stir until the sugar and salt dissolve. Pour over the carrot and daikon and toss well. Set aside.

To make the meatballs, in a medium bowl, mix all of the meatball ingredients. (If you've never used lemongrass before, remove the outer leaves, then cut off the top, dry stalky half and the very bottom of the stalk and discard. Carefully slice the remaining part down the middle lengthwise. Slice across in thin strips and then go back and mince the slices into finer pieces. Don’t worry, they soften during cooking.)

Form into small balls and set aside. I got 41 meatballs. Heat a large sauté pan over medium-medium high heat. Heat some oil in the pan. Just enough to coat the bottom. Add the meatballs and brown all over. If they’re browning too quickly, turn the heat down. Test your largest one and when it's done, remove them all from the pan and set aside.

To serve:

Place a serving of rice in each bowl. Add some of the meatballs, some sliced cucumber, cilantro, green onion, and the pickled daikon and carrots. Serve with some soy sauce on the side, if desired.

If you want these meatballs in sandwich form, just get some nice crusty rolls, and mix some hot sauce (like Sriracha) into some mayo, then add the meatballs and remaining toppings, but lose the rice.
The meatballs would also make a great little appetizer with a nice dipping sauce on the side.
If you can’t find daikon, there are substitutions listed in the info above. Can’t find lemongrass? Try lemon zest (zest from 1/2 lemon = 1 stalks lemon grass), lemon verbena, lemon balm, or lemon leaves. I suggest checking for them in your local Asian/ethnic market for them first. Sometimes big grocery stores surprise you and have these, as well.

I freaking love this Bean Dip

2012-02-03T22:43:49Z

Over the years, Billy has requested numerous cheese and bean dips. I’ve happily obliged, because…who doesn’t love dips? I know I do! There are tons of recipes for them out there. This one happens to be my favorite. It’s not loaded with cheese, so I don’t feel too bad eating it, either. It’s also ridiculously simple to make--it’s a one pot deal!

Speaking of the pot, I don’t even need this served in a bowl. I can stand at the stove and eat it right out of the pan. I’m serious. I’m not even ashamed! Give me a bag of chips and this dip, and I’m going to town.

“What? Where’s the bean dip?”

…

“Did I say I was making bean dip?”

…

“Nope, not me. You must be imagining things.”

…

“Sorry. There’s no bean dip.”

__________________________________________

Yeah, it’s like that. It’s my favorite, what can I say?

Recipe!

I freaking love this Bean Dip

Makes about 4 cups

1 (16 oz) can refried beans
1 cup shredded cheese, I use a Mexican blend
1/2 cup chopped green onions
1/4 tsp adobo powder
1 jar (8 oz.) taco sauce
1 can (4 oz.) diced green chilies
dash of garlic powder
Corn chips for dipping

Mix all the ingredients, but not the corn chips, in a small saucepan.

Cook over low heat, stirring often, until thoroughly heated and cheese is
melted.

Keep warm. Serve with corn chips.

So simple! And if you want more heat, go ahead and add it.

For more Super Bowl Foods, check out my other posts here:

Pizza Roll Ups

2012-02-03T22:15:13Z

Game day food! These would be a fun snack to serve at your Super Bowl parties. Not only are they ridiculously simple to make, but they’re a little something different among the other snacks. A mixture of cream cheese, shredded cheeses, pepperoni and green onions is spread out on flour tortillas, and browned in a hot pan. Serve with your favorite marinara for dipping!

You could also change these up, making a Tex-mex type roll up, a spinach and feta roll up (Oooh, add some fresh dill to that one and I’m there!)--use your imagination!

Cream Cheesy Pizza Roll Ups

Makes 4 (8") tortillas, cut into 3 pieces each, so 12 pieces total.
Adapted from Cuisine at Home

8 oz softened cream cheese

Scant 1/3 cup finely diced pepperoni

1 cup shredded cheese (I picked up a pizza blend.)

1/3 cup green onions, thinly sliced (just the green parts)

1 tsp pizza seasoning

1 tsp fresh basil, minced

4 (8") flour tortillas

a bit of oil for cooking

Marinara or pizza sauce for dipping

In a bowl, combine the cream cheese, pepperoni, shredded cheese, green onions, pizza seasoning and basil. Mix well.

Spread each tortilla with some of the cheese mixture, and get it all the way to edges to help the rolls seal. Roll each one up tightly. Heat some oil in a pan over medium heat. Not too much, you're not deep frying, just browning the tortilla rolls. Depending on the size of your pan, place one or two rolls in the oil and brown on all sides. This should only take a few minutes for each one. Use tongs and turn the rolls so you brown them all over. Set aside, and finish browning the rolls.

Let them cool slightly before slicing. Slice each roll into 3 pieces and serve with your favorite marinara or pizza sauce for dipping.

If you’re looking for more ideas for fun Super Bowl foods, check out my post from last year. I collected some of my favorite past recipes for you to look over!

Super Bowl Party Foods

And here are some of my favorites from the past year for you to check out:

Lunch Lady Peanut Butter Cookies (This makes a lot to feed your crowd!)
Turkey Pesto Parmesan Meatballs (Make meatball subs--add some sliced provolone!)
A Ploughman’s Platter makes a great “nibbling” offering.
Cosmic Brownies are super fudgy and you can personalize them with m&m’s in your team colors.
Portland Eggplant Veggie Burgers--these are one of my faves!
Game Day Buffalo Pork Meatball Subs--I’ll definitely be making these! I crave these constantly. Everything you love in a Buffalo Wing, but neater.
Steak, Blue Cheese and Horseradish Cream Bites with Caramelized Onions. If making individual apps isn’t your thing, consider the parts of these apps in a sandwich!

Elle's New England Kitchen

Celebrations.com Virtual Memorial Day Potluck

All Purpose Grilling and Smoking Rub

Woodchuck Summer Cider Blueberry BBQ Sauce

To Cook The Ribs:

The Junk Yard Special (My New Favorite Sandwich)

Junk Yard Special

Le Creuset Pie Baker’s Set-Mother's Day Giveaway

Creamy Mushroom Rigatoni

Creamy Mushroom Rigatoni

Roasted Strawberry Rhubarb Cheesecake Ice Cream

Roasted Strawberry Rhubarb Cheesecake Ice Cream

Grilled Chocolate and Parmesan Sandwich

Grilled Chocolate and Parmesan Sandwich

Even Better Than Ultimate Brownies

Hood Sweet Raspberry Tea Cake {$100 Giveaway}

Hood® Sweet Raspberry Tea Cake

Giveaway!

Mom's Slow Cooked Boston Baked Beans

Mom's Slow Cooked Boston Baked Beans

Mocha Toffee Brownie Chunk Ice Cream

Mocha Toffee Brownie Chunk Ice Cream

Berry Cheesecake Cookies

Berry Cheesecake Cookies

Tropical Sunshine Muffins

Tropical Sunshine Muffins

Banh Mi-eatball Rice Bowl

Banh Mi-eatball Rice Bowl Serves 3-4

I freaking love this Bean Dip

I freaking love this Bean Dip

Pizza Roll Ups

Cream Cheesy Pizza Roll Ups

Banh Mi-eatball Rice Bowl
Serves 3-4