Coconut Cake

I'm back, sort of. Sadly, life in the lone star state is not exciting by any means. It certainly doesn't help when we are on day 57 of triple digit heat and it's only mid-August. - apparently, we've already set a record. :/

Being a lady-of-leisure (aka temporarily unemployed) has allowed me to try some new recipes. I'm proud to say most have been winners, such as homemade pizza dough, chicken & summer vegetable tostadas (this calls for using the broiler, yeah right. I warmed the tortillas in the micro), and my new favorite salad because it requires 0 cooking. ZERO! I cheated and used defrosted corn, but hey - can you blame me? Lemon mint granitas and watermelon lemonade are really refreshing, especially when vodka is added.

Sadly, some of the recipes have been duds. Do yourself a favor and don't bother trying these, they aren't worth it. Eggplant pizza? No. Way too much eggplant and just a weird flavor. Peanut butter world peace cookies? Sound great in theory, choc + p.b., even the dough was tasty. The final product? No thanks. I'm thinking adding eggs would make the cookies chewy, these were rather hard - and I not blaming it on my crappy oven that may, or may not, have overbaked them (I need a new oven, Steven!!!). The chocolate-covered marshmallow cookies were edible, but even with cutting the recipe in half, it was way too much. And the entire process was fairly time-consuming.

We celebrated a neighbor's birthday this past weekend and I went back to an old standby that I knew was good - a coconut bundt cake. And instead of using the glaze, I decided to drizzled with the chocolate sauce from this recipe. I was also channeling my friend Jocelyn since it was her birthday Saturday and she loves coconut; sadly she lives in VA so no cake for her.

Because Steven is the biggest.football.fan.EVER, I had bought a football stadium cake pan to make a birthday cake for him a few years ago. It's been sitting on the shelf ever since. :/ In honor of football season starting (already, really?), I thought I'd dust it off. And because Texans are absolute freaks about their football, I made a little University of Texas flag and a little Ohio State flag (our neighbors love OSU).

The final product:





I'm hoping this means I might be a little more motivated to blog. Don't be too optimistic, this lady-of-leisure is going back to work soon.

Butternut Squash + Chickpea Salad

I've been on a new recipe kick lately...while most have been duds, this one is a winner. Really good! I refuse to take photos with our craptastic camera, so enjoy the ones from the pro.

All info/photo courtesy of Smitten Kitchen (she's my new hero):

Warm Butternut and Chickpea Salad with Tahini Dressing:

Yield: 4 servings

For salad:

1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces

1 medium garlic clove, minced or pressed

1/2 teaspoons ground allspice (I skipped this)2 tablespoons olive oil

Salt

One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)

1/4 of a medium red onion, finely chopped (not a fan of red onions, I used shallots)

1/4 cup coarsely chopped fresh cilantro or parsley (forgot to buy either, subbed for thyme)

For tahini dressing:

1 medium garlic clove, finely minced with a pinch of salt

1/4 cup lemon juice

3 tablespoons well-stirred tahini

2 tablespoons water

2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Yum!

I'm thinking I need to tackle these tasty-looking cookies soon. Possibly for Super Bowl Sunday.

Gnocchi with Brown Butter Sauce

Ever since our stay in Italy, I've been dreaming about the food. Italians really do make the most amazing meals and I wanted to see if I could make some gnocchi. I attempted to make this recipe last weekend. It.was.awful. I don't know why the recipe says to boil the gnocchi for 4 minutes after they rise to the top of the boiling water - that's about 3 minutes too long. The result? One big mushy mess. And not edible.

So, I let one week pass and decided to try it again since I had a huge bag of potatoes. This time, I used this recipe from Smitten Kitchen - although I still microwaved the pototoes and used a potato ricer, as the first recipe above suggests. 12 minutes in the micro versus 45 in the oven sounds much better to me.

I topped the gnocchi with a sage brown butter sauce, melting a stick (!!) of butter and adding some sage, salt and pepper, with nutmeg. After boiling the gnocchi, I put them in the pan with the sauce - it browned the gnocchi which I thought made it better.

I heated up some chicken sausage for protein (the stuff at the top of the plate) and voila:





It looks like one, big, brown mess, but it was a hit!

cheese!

we made cheese fondue last night - so good! and it really is one of the easiest meals to prepare. I promise. the most difficult part is grating the cheese and cutting up the different things to dip. we always make the classic cheese fondue, I don't have the heart to make the funky ones, it just doesn't seem right to stray.

• grate cheese, I used comté and gruyère last night. you can also use emmenthaler as well. all of the "fancy" cheeses are available at trader joe's. generally, it's 1/2 lb of cheese per person...definitely not diet-friendly
  
• sprinkle 1-2 teaspoons of cornstarch over cheese. this prevents the cheese from separating once melted
  
• rub the inside of the fondue pot with garlic and discard
  
• bring 1 cup of white wine to boil
  
• add cheese to wine, stir, and voila!

I bought some good artisan bread to dip, as well as some tomatoes, prosciutto, granny smith apples, and broccoli. you can basically dip whatever you want.

once again, the ghetto bowls/plates

thanksgiving and the aftermath

yesterday was thanksgiving! my favorite holiday of the year - it's all about being with friends and family and enjoying a good meal. nothing more, nothing less.

as we've done many times in the past, we went to the gill's home in pasadena to celebrate. our family was in charge of desserts and I decided to make a pumpkin cheesecake with dulce de leche sauce. recipe is courtesy of epicurious.com but, as usual, I made my own twist. for the crust, I bought crispy oatmeal chocolate chip cookies from trader joe's - I could have done without the chocolate, but TJ's doesn't sell just plain oatmeal cookies and I didn't want to go to two stores.

I need to work on my presentation skills...it doesn't look to appetizing, but it was - I promise! I started to make the swirly design with the caramel and it didn't look good, so I just spread it around.
















Crust

• 1 1/2 cups ground gingersnap cookies (or oatmeal)
• 1/4 cup (1/2 stick) unsalted butter, melted

Filling

• 4 8-ounce packages cream cheese, room temperature
• 1 2/3 cups sugar
• 1 1can solid pack pumpkin
• 9 tablespoons whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 4 large eggs
• 1 tablespoon (about) purchased caramel sauce (subbed for homemade dulce de leche sauce)
• 1 tbsp flour

Preparation

For Crust: Preheat oven to 350°F. Finely grind ground cookies in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake.

hope everyone had a great thanksgiving!

cocktail party

we had a cocktail party last night with some friends as we had way too much alcohol leftover from the wedding - we had a blast! unfortunately, I forgot to take out the camera and take pictures...I really need to be better about documenting these things. alas, my words and random website photos will have to suffice.

the cocktail menu:

wine
champagne
vodka

I bought tonic, 7-up, some fizzy pink lemonade stuff from trader joe's, and mango martini mix from the grocery store. oh, and the requisite limes.

the appetizer menu:

hummus and various veggies
feta and carmelized onions in phyllo cups (available in the frozen section at trader joe's)
melon wrapped prosciutto on toothpicks
mini marinated buffalo mozzarella and pearl tomatos - cut both ingredients in half and stick on toothpicks
artichoke cheesebread (courtesy of marthastewart.com)

1 sourdough baguette (10 ounces)

1 tablespoon butter

1 garlic clove, minced

1/2 cup reduced-fat sour cream

1/2 cup shredded cheddar cheese (2 ounces)

1/2 cup shredded Monterey Jack cheese (2 ounces)

2 jars (6 1/2 ounces each) marinated artichoke hearts, drained and chopped

1 tablespoon fresh lemon juice

Coarse salt and ground pepper

1/4 cup grated Parmesan cheese

Fresh parsley, for garnish (optional)

Preheat oven to 350 degrees. Halve baguette lengthwise; scoop out center with your fingers, and tear into small pieces. Set bread shells aside. Melt butter in a medium skillet over medium-low heat. Add bread pieces and garlic; cook until bread is golden brown, stirring occasionally, about 5 minutes. Cool slightly. In a large bowl, combine browned bread, sour cream, cheddar, Monterey Jack, artichoke hearts, and lemon juice. Season with salt and pepper; stir together.
Spoon mixture into reserved bread shells; sprinkle with Parmesan. Bake until browned on top, 20 to 25 minutes. Cool 5 minutes before cutting into serving pieces. Garnish with parsley, if desired.

smoked salmon on chips (also courtesy of marthastewart.com)

Makes 24

• 24 thick-cut potato chips, (preferably olive-oil flavor)
• 8 ounces thinly sliced smoked salmon
• 3 tablespoons reduced-fat sour cream
• Fresh dill, for garnish

Directions

Lay potato chips on a large platter or baking sheet.
Cut smoked salmon into 24 pieces (approximately the size of the potato chips).Top chips with smoked salmon. Evenly divide sour cream, placing a small dollop on each of the smoked-salmon chips. Top each chip with a sprig of fresh dill.

"grown up" pigs in a blanket (these were really good, thanks kate!)

• 1 pkg TJ's chicken sausage, any flavor, sliced.
• 1 pkg frozen phyllo sheets, thawed
• 1 stick unsalted butter, melted
• 1/2 cup mustard
• 1/4 cup honey
• 1/2 teaspoon grated peeled fresh ginger

Heat oven to 375. Brush 3 phyllo sheets with melted butter, cut each sheet into 5 strips. Place sausage slice onto end of each strip and fold corner over to form a triangle. Separate and continue until all strips are used. Place on greased baking sheet and bake until golden brown, about 15 minutes. For dip, combine mustard, honey, and ginger.

and for dessert, I bought cheesecake bites and mini chocolate-covered ice cream squares in cappuccino flavor. the ice cream squares were to die for. both are available at trader joe's in the frozen section.

the party was fun, but now I'm exhausted.

Soup Season Part Deux

not sure what came over me this weekend, but I was a cooking machine! two soups (see tortilla soup yesterday) and 4 dozen cookies later, I feel pretty productive. yet now I remember why I don't cook too often, besides being unmotivated, of course.

1. I make a mess - like dropping an entire egg on the kitchen floor.

2. I can't seem to read directions - like mistaking 3.5 cups for 3.5 ounces. who does that? oh, that's right, me. 4 grocery store trips later, we have lunch and dinner planned for a good part of the upcoming week.

for the soup, I subbed the paprika for italian seasoning since I didn't have any paprika on hand, and bought frozen cooked shrimp from trader joe's - after it defrosted, I just threw it in with the soup. I also omitted the hot sauce just because.

roasted red pepper bisque with shrimp and romano cheese (from epicurious.com)
















ingredients:

• 5 large red bell peppers
• 3 1/2 cups chicken stock or canned low-salt chicken broth
• 1 teaspoon paprika
• 1 teaspoon sugar
• 3/4 cup whipping cream
• 1/2 cup grated pecorino Romano cheese
• Hot pepper sauce
• 1 tablespoon olive oil
• 16 large uncooked shrimp, peeled, deveined, coarsely chopped
• 3 tablespoons thinly sliced fresh basil
  

Preparation:

Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside. Coarsely chop remaining 4 peppers. Combine chopped peppers and stock in heavy large saucepan. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Working in batches, puree soup in blender until smooth. Return puree to saucepan. Mix in paprika and sugar. Simmer 5 minutes to blend flavors. (Can be prepared 1 day ahead. Cover bell pepper strips and soup separately and refrigerate.) Whisk in cream and pecorino Romano cheese. Season to taste with hot pepper sauce, salt and pepper.
Heat 1 tablespoon oil in medium skillet over medium-high heat. Add reserved bell pepper strips and shrimp and sauté until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Divide shrimp mixture among 4 bowls.
Rewarm soup; ladle around shrimp mixture. Sprinkle basil over and serve.

no joke, these cookies are always a hit. a bit of a pain to make, but they are really good.

chocolate peanut butter surprise cookies (courtesy of marthastewart.com)

Ingredients
Makes about 3 1/2 dozen

• 2 cups all-purpose flour
• 1/2 cup Dutch cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup pure vegetable shortening
• 1/2 cup granulated sugar
• 1 1/4 cups light-brown sugar, firmly packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter

Directions


Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.


Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper. In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar. Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise." Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.


I also did some research on vietnam for our trip - I'm really drawn to this tour. not only is it a good overview of the country, but we would be doing some volunteer work as well. one of our original discussions about our upcoming trip was to do some volunteer work somewhere, so this would be perfect. hopefully the dates work.

Trek, Kayak and Lend a Hand – 11 days

Overview:
This itinerary is a perfect combination of trekking in the highlands of Sapa, kayaking amongst the stunning limestone mountains at Halong Bay, exploring the architecturally and historically rich cities of Hanoi, Hue, Hoi An and Ho Chi Minh City while also spending some time lending a hand at some Community Projects that are supported by Buffalo Tours. This trip offers a balance of cultural insights, physical activity and a community service component, set amongst some of Vietnam’s most stunning landscape scenery. From the vibrant city of Hanoi we travel by comfortable overnight train to the hillside retreat of Sapa in the country’s North, near the border of China. Sapa is home to many of North Vietnam and South West China’s minority groups and we spend the next three days on a remote trek through settlements and picturesque villages where we have time to observe the local lifestyles of these unique cultures as well as an opportunity to donate a much needed water buffalo. We also visit Hoa Binh Thanh Xuan Village where Orange Agent affected children are cared for and spend some time getting to know the children and helping out where possible. From the mountainous region of Sapa we travel East towards Halong Bay where we begin our cruise through a maze of limestone islets. The next two days is spent cruising and kayaking through the pristine emerald waters and limestone formations before returning to Hanoi. After a night enjoying local cuisine and a water puppet show, we continue south to Hue and explore its ancient citadel. We take in the picturesque World Heritage town of Hoi An and visit a nearby orphanage and charity run school for street children where we get involved in worthwhile activities to help the children. Finally we move on to Ho Chi Minh City, where our journey concludes.


I was also on a mad hunt for some travel clothes, but all I could seem to find were moo-moos that an 85 year old would wear. never fear, a few choice keywords on google later, I found this great website with a decent selection of stylish, but practical, clothes. they also donate a portion of purchases to a handful of charities - you get to decide which one. from http://www.en-day.com/, I bought the following:

kimono top with dri-release in green:
















flight skirt/dress with dri-release in black and gray. it can be worn as a skirt, dress, or top - yippee!
























overall, a pretty productive weekend.

Soup Season

It's getting a little chilly in southern CA (yes, mid-60's is chilly) so I decided to make some soup today. this one is a keeper!

as with most online recipes, I usually read the reviews to see what to change, add, etc. I boiled some chicken in the broth, added some frozen roasted corn from trader joe's, subbed cilantro for the chives, and bought cilantro and lime tortilla chips.

cream of tortilla soup (courtesy of epicurious.com) - excuse the ghetto bowl, we have yet to unwrap all of our new dishes.

ingredients

• 2 14 1/2-ounce cans chicken broth
• 1/2 cup (1/2 stick) butter1 medium onion, diced
• 1/2 cup diced celery
• 2 garlic cloves, minced
• 1 medium tomato, chopped
• 2 tablespoons minced fresh chives
• 1 1/2 cups crushed unsalted tortilla chips
• 1 tablespoon all purpose flour
• 1/4 cup whipping cream
• 1 cup grated Monterey Jack cheese (about 4 ounces)
• 1 cup grated cheddar cheese (about 4 ounces)
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• Crushed unsalted tortilla chips

preparation

Bring chicken broth to boil in small saucepan over medium heat.
Meanwhile, melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and sauté until onion is translucent, about 4 minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and sauté 2 minutes. Reduce heat to low. Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes.
Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.) Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.

I also had the opportunity to use our new knives - these are fantastic and I highly recommend. Pure Komachi stainless-steel knife set. the blue one is to cut fish, orange for bread, pink for meat, and green for veggies. they were purchased at amazon.com

it's the most wonderful time of the year!

ah, pumpkin season. how do I love thee? let me count the ways:

1. pumpkin spiced lattes from starbucks

2. yummy pumpkin treats from the 'bucks

3. double rainbow pumpkin ice cream, available at trader joe's

4. pumpkin butter, also available at trader joe's

5. pumpkin swirl cheesecake (recipe available at http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=pumpkin%20swirl%20cheesecake&u3=**1*1&wf=9&recipe_id=50339)

6. pumpkin muffins

7. pumpkin frozen yogurt from golden spoon

8. this scrumptious recipe that I might just have to attempt to make this weekend. chocolate + pumpkin? I don't know if life gets much better than this, food-wise.

Chocolate Pumpkin Cake - 14 Servings
Total Time: 55 min

NUTRITIONAL INFORMATION
1 serving: Calories 610; Carbohydrates 79g; Cholesterol 150mg; Fat 33g; Sodium 310mg

INGREDIENTS
1 ½ cups flour
2/3 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
1 cup canned pumpkin
2 teaspoons vanilla extract
¾ cup butter
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs, plus one yolk

DIRECTIONS
1. Heat oven to 375°F. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl.
2. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
3. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans.
4. Bake until a tester, inserted in the center, comes out clean -- about 35 minutes. Cool layers completely before icing.