Food For Thought Thursdays: Sweet Potato Souffle

One of my favorite Fall foods is sweet potatoes. I love them baked, mashed, candied and of course in a pie. And let me just tell you that my mother makes the best sweet potato pie in all of the land! I wish I had her recipe to share with you but alas, my mother is strictly old school and cooks by taste and sight. But I've found something which I think will be equally good this Thanksgiving holiday, Sweet Potato Souffle courtesy of Patricia and John. Enjoy!

Sweet Potato Souffles from Sundays at Moosewood Restaurant

2 large sweet potatoes, peeled
1/4 cup brown sugar
3 Tbsp butter, melted
4 eggs, beaten
1/4 cup rum
1/4 tsp cinnamon

Preheat the oven to 350.
Cook the sweet potatoes. You can roast them in the oven, but I prefer boiling them since you’re going to mash them and roasting them could caramelize the outsides a bit too much.
Mash the sweet potatoes using a potato masher or stand mixer.
In the mixer, beat the sweet potatoes with the brown sugar, butter, eggs, rum, and cinnamon.
Transfer the batter in to a buttered 2 quart baking dish or into individual ramekins.
Bake for 45-50 minutes or until a knife inserted in the center comes out cleanly.
Cool slightly and serve warm or cold.

Food For Thought Thursdays: Moroccan-Style Chickpeas with Preserved Lemons

Now for something a bit more exotic. I bet this is incredible with lamb. Enjoy!

MOROCCAN-STYLE CHICKPEAS WITH PRESERVED LEMONS

3 tablespoons olive oil
½ medium onion, diced small
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground cayenne
2 cloves garlic, minced
1 14.5-ounce can small-diced tomatoes, with juice
2 15.5-ounce cans chick peas (garbanzo beans), drained and rinsed
1 ½ tablespoons minced preserved lemon peel
¼ cup raisins
¼ cup chopped parsley

Heat olive oil in a large sauté pan over medium high heat.

Add onion and spices and sauté for about five minutes.

Add garlic and sauté for about thirty seconds.

Add tomatoes with their juice, chick peas, preserved lemon peel, raisins, and a half cup of water. Stir. Lower heat until the stew is barely simmering. Cover and simmer for 45 minutes, stirring occasionally. Add more water if it starts to look dry.

When you’re ready to eat, sprinkle with parsley and serve.

Food For Thought Thursdays: Honey & Vanilla Chai Macarons with Chocolate Ganache

I have to thank Richmond's own, Veronica Perez of Petites Bouchees for introducing me to macarons. The chewy texture, the melt in your mouth creamy filling...truly exquisite ingredients make them so special. I came across Ellie's blog, Almost Bourdain and fell in love with her Honey & Vanilla Chai Macarons. While I'm no pastry chef, amateur or not, maybe I can talk Veronica into trying a new flavor. Hmmm....

Honey & Vanilla Chai Macarons with Chocolate Ganache

Ingredients
1 cup confectioners’ sugar
3/4 cup ground almonds
1/4 cup PURE Honey and Vanilla Chai
3 egg whites
Pinch of salt
1/4 cup granulated sugar

Food For Thought Thursdays: Challah

When I saw this recipe I immediately thought of my girlfriend, Jill. Now, Jill and I have been friends since 1st grade and she has always been a terrible cook. We wouldn't even let her make rice krispy treats...Kool Aid she could do quite nicely. (I'm gonna pay for that later, I know.) Fast forward 10 years and one husband later and Jill has fully channeled her inner Martha Stewart. I visited her about a month ago and she made the best french toast I'd had in a long time. Her bread of choice? Challah. Enjoy!


Chullah
courtesy of Smitten Kitchen
1 1/2 packages active dry yeast (1 1/2 tablespoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup olive or vegetable oil, plus more for greasing the bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
1/2 cup raisins per challah, plumped in hot water and drained (optional)
Poppy or sesame seeds for sprinkling (optional)

In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.

Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid–it’s a bit much for it, though it can be done.)

Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.

At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. To make a 6-braid challah follow the instructions on this video for the braiding process (I personally did not have success following the written instructions from Smitten Kitchen).

Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.

If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.

Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.

Food For Thought Thursdays: Pineapple Ginger Sorbet

Nothing says summer like ice cream and sorbet. One of my favorite treats is a sorbet smoothie of sorts; an incredible fruity flavor, a splash of fresh lemon juice and Sprite. Seems like this recipe from Phoo-D will be an excellent choice.


Pineapple Ginger Sorbet
Adapted from Perfect Scoop by David Lebovitz (Buy this book already!)
Serves 4-6

Ingredients:

1/2 ripe pineapple, skinned, cored, and cut into chunks (Approx. 2 cups of pineapple puree)
1/2 cup water
1/8 - 1/4 cup sugar (I used cane sugar and it was wonderful)
1 lime, juiced
1/4 cup candied ginger chunks

Directions:

Using a sharp knife, carefully cut the ginger chunks into very tiny pieces. (Preferably the size of a pea or smaller.) Separate the pieces so they are not stuck together and spread them out to dry slightly.

Next, place the pineapple, water, 1/8 cup sugar, and lime juice into a blender. Blend until the mixture is smooth. Taste the mixture and determine if it needs more sugar. If so, add in the remaining sugar until it is sweet enough for your taste.

Place the mixture into the fridge and chill for two hours or overnight. (If you are in a hurry you can place it in the freezer, and stir every ten minutes until the mixture feels very cold when you stick your finger in it. Scientific- I know.)

Pour the chilled pineapple puree into your ice cream machine and freeze according to the manufacturer's directions.

About 5 minutes before the sorbet is finished freezing, slowly add in the ginger bits. Be patient, and add in the bits in a manner that keeps them from clumping together- working with just a few at a time.

Once the sorbet is finished freezing, transfer it to a freezer safe container with lid and freeze for three hours or overnight.

Food For Thought Thursdays: Ina Garten's Tequila Lime Chicken

I love Ina Garten's cooking show, The Barefoot Contessa, on the Food Network. Ina always creates the most fabulously simple dishes like this week's Tequila Lime Chicken. Perfect for grilling this weekend. Enjoy!

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeño pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine the tequila, lime juice, orange juice, chili powder, jalapeño pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

*photo and recipe courtesy of BarefootContessa.com

Food For Thought Thursdays: Dill Biscuits with Smoked Salmon

Dill Biscuits with Smoked Salmon, Watercress and Creamy Dill Spread

Ingredients:
1/4 cup cream cheese (room temperature)
1/4 cup sour cream
1 tablespoon dill (chopped)
1/2 teaspoon lemon zest
8 dill buttermilk biscuits (cut in half, see below)
1/2 pound smoked salmon
8 sprigs watercress

Directions:
1. Mix the cream cheese, sour cream, dill and lemon zest in a bowl.
2. Spread the creamy dill spread on both sides of the inside of the biscuits.
3. Assemble with smoked salmon and watercress in the middle.


Dill Buttermilk Biscuits
(makes about 8 biscuits)

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon salt
1/2 cup butter (frozen, grated)
3 tablespoons dill (chopped)
1 cup buttermilk
2 tablespoons butter (melted)

Directions:
1. Mix the flour, baking powder, baking soda and salt in a bowl.
2. Mix in the butter and toss until coated in flour.
3. Add the dill and just enough buttermilk to form a sticky dough.
4. Place the dough on a lightly floured surface and form a disc about 1 inch thick.
5. Cut the biscuits out of the dough and place on a baking sheet.
6. Brush the melted butter on top of the biscuits.
7. Bake in a preheated 425F oven until golden brown, about 18-20 minutes.

**Recipe and photos courtesy of Kevin of Closet Cooking.**

Food For Thought Thursdays: Linguine with Shrimp Scampi

I don't know about you, dear readers but in the summer I prefer not to cook. If I must, it will be something lighter and very quick. This dish takes about 8-10 mins depending on how you like your pasta. Plus, Kate over at the parsley thief, makes Ina Garten's recipe fun. She even has pictures to guide you along the way. Manja!

Linguine with Shrimp Scampi
3/4 pound linguine
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves of garlic, minced
1 pound shrimp, peeled & deveined
kosher salt & pepper
1/2 cup chopped fresh parsley
1/4 cup freshly squeezed lemon juice
1/4 lemon, thinly sliced
1/8 teaspoon red pepper flakes

Bring a large pot of salted water to a boil. Add a splash of olive oil & the linguine. Cook according to the package instructions.

Meanwhile, in a large saute pan, melt the butter & olive oil over medium heat.
Add the garlic & saute for 1 minute. Add the shrimp, 1 teaspoon kosher salt & some freshly ground pepper. Saute until the shrimp turn pink, about 5 minutes.
Remove the pan from the heat & add in the parsley, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

Drain the pasta & pour it into the pan with the shrimp. Toss to coat the pasta with the sauce, and serve.

Food For Thought Thursdays: Summer Cocktails

One of the best things about Summer is finding a new favorite cocktail. Think something fun, cool, light and deliciously sweet. My new fave...definitely the Pineapple Persuasion. Kudos to Carolyn for developing this recipe.
Pineapple Persuasion


Berry Lemonade Make it for adults only by adding a shot or two of your favorite vodka.

Rose Sangria

**images and recipes courtesy of their respective sites

Food For Thought Thursdays: Sauteed Mozzarella alla Caprese and Italian Baked Chicken

Take two incredible Italian chefs, a little chicken, a few tomatoes, some cheese and what do you have? Two wonderfully delicious recipes for an amazing meal. Enjoy and be sure to let me know how it turned out!

Mozzarella all Caprese
(Photo courtesy of Michelle. Be sure to check her blog for more delish recipes!)

(slightly adapted from Mario Batali)

5-6 Tbsp. extra virgin olive oil

4 Tbsp. bread crumbs with fresh ground black pepper

4 – 1/2″ slices of fresh mozzarella cheese

4 very ripe tomatoes, chopped into 1″ dice (about 1 pound) (I used about 2 1/2 c. grape tomatoes.)

2 bunches basil, leaves only

4 slices country bread, cut into 1″ slices (I used an Italian wheat bread.)

garlic clove, peeled

If you’re making your own bread crumbs, do that first, add pepper; and set aside. Chop tomatoes and slice basil into thin strips.

Preheat grill or broiler for toasting bread. Grill bread to toast. As soon as you remove toast from heat, rub with garlic clove and set aside.

In a 12-14″ nonstick saute pan, heat oil over medium high heat. Dredge mozzarella slices in bread crumbs, shaking to remove loose bits. Place mozzarella slices in pan and cook until golden brown on both sides. (This takes only about a minute.) Remove each slice of cheese and place it on top of a slice of toasted bread.

Add tomatoes to pan and toss to heat, about 30 seconds. Add basil leaves and toss to wilt. Season with salt and pepper. Spoon tomatoes and basil around and over top of mozzarella and serve.

Italian Baked Chicken and Pastina
recipe by Giada de Laurentiis
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Food For Thought Thursdays:Grilled Peaches with Mascarpone and Agave

There's something about the thought of grilled fruit that never sat right with me. But that dear readers, was before I had grilled pineapple and yes, peaches. I was at a lovely lawn party that was catered of course. When I came across Leslie's foodie blog, I knew I had to share the experience with you. Enjoy!

Grilled Peaches with Mascarpone and Agave
Peaches(however many you want to serve)
Mascarpone Cheese(3 tbsp per 1/2 peach)
Agave Nectar(no specific amount)
Basil(1 leaf per whole peach)
Demerara Sugar

Preheat your grill to around 400
Cut your peach in half and remove the pit
Grill cut side down for about 5 minutes
While peaches are grilling mix the cheese and a bit of agave nectar together to sweeten the cheese up a bit.
Scoop about 3 tablespoons of cheese onto each peach half.
Drizzle with agave nectar and sprinkle some demerara sugar on the top. Place some basil on each peach.

EAT PEACH....LICK PLATE(**Leslie's words but my sentiments, exactly!)
recipe and image courtesy of Leslie

Food For Thought Thursdays: Grilled Shrimp with Mango rice

Grilled Shrimp with Mango Rice
*recipe and image courtesy of Sara's Kitchen
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)
2 cups water
2/3 cup light coconut milk
1 1/4 cups uncooked long-grain rice
3/4 cup shredded carrot
2 cups diced peeled mango (about 2 mangoes)
1 1/2 cups diced red bell pepper
1/2 cup sliced green onions
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 tablespoons fresh lime juice
1/2 teaspoon salt
Cooking spray
Cilantro sprigs (optional)
Preparation
Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.

Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.

Prepare grill or grill pan to medium-high heat.

Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired.

Food For Thought Thursdays: Passionfruit & Citrus Cheesecake and Passionfruit Coconut Sorbet

One of the best things about the summer season is the abundance of fresh fruit available. I love passionfruit and found two incredible recipes on Cafe Liz that I had to share with you. Because these desserts are so luxe and rich, they would be the perfect ending to a lighter, more delicate meal of a citrus -infused fish entree. I really like the presentation of the ice cream in the passionfruit shells, coconut would be very stylish as well. Ejoy!
Passionfruit Citrus Cheesecake

For one 16-centimeter cake (approximately 6 centimeters tall):

For the filling:
600 grams cream cheese (I use 500 grams 5% fat, and 100 grams 30% fat)
200 grams passion fruit (weight including shells)
6 tablespoons sugar
2 eggs
zest of 1 lemon
zest of 1 orange
juice of 1/2 lemon

For the crust:
120 grams plain cookies
40 grams butter

For the glaze (optional):
2 tablespoons sugar
1/2 cup orange juice

Preheat the oven to 160 degrees Celsius.

Blend the butter and cookies in a food processor until you have thick crumbs, and pack into the bottom of your prepared baking ring or spring-form pan, so that you have an even layer of crust.

Cut open the passion fruits, and scoop out the yellow insides into a bowl. I don’t bother to strain out the seeds, since that’s what makes the cake look like it’s passion-fruit flavored, but you could. Mix with the rest of the filling ingredients.

Pour the filling into the crust, and put into the oven. After about 10 minutes, cover the top of the cheesecake with foil, to keep it from browning. Let bake for about an hour.

Then, turn off the oven, and let the cake cool down in the oven for at least 1/2 hour (you can crack the door open slightly.)

Once the cake begins to approach room temperature, take it out of the oven and let it sit for a few more hours, until it is completely cool. At this point, you can safely remove the baking ring/spring form pan without the cake falling apart. If you followed all these steps patiently, your cake will look like the one in the top photo, and not the disaster I described. Chill.

Top with glaze before serving (optional): Reduce the orange juice and the sugar in a saucepan, until thick and glossy. Spoon over slices of cake before serving. The glaze will be absorbed into the cake if left to sit on it in the fridge; therefore, it’s best saved for the last minute.

Passionfruit Coconut Sorbet

15 passion fruits (about 750 grams with the shells)
3 cups coconut cream
1 cup sugar
water (optional)

Slice open the passion fruits, and scoop out the filling (seeds and all). Mix with the coconut cream and sugar (and the optional water). Chill if ingredients are not at refrigerator temperature. Churn in your ice cream maker according to the instructions. Once the ice cream is frozen, put in the freezer to harden.

**recipes and images courtesy of Cafe Liz

Food For Thought Thursdays: Lamb Burgers with Spicy Onion Marmalade

Everyone loves a great burger. If you're looking for a different taste, this recipe is perfect.. The weather has finally warmed up for good (fingers crossed) and now is the perfect time to fire up the grill, call a few friends over and enjoy the day.


Spicy Onion Marmalade
Both recipes adapted from BrooklynFarmhouse

2 large red onions, peeled and thinly sliced into half moons
2 large yellow onions, peeled and thinly sliced into half moons
4 tablespoons extra virgin olive oil
1/2 teaspoon thyme leaves, chopped
3 whole dried chiles or 1 teaspoon dried chile flakes
Kosher salt and freshly ground black pepper
1-2 tablespoons balsamic vinegar
1 teaspoon honey

Heat the olive oil in a large, heavy saute pan over medium heat until hot. Add the onion slices and stir to coat. Add the thyme, chiles, salt, and a few grindings of black pepper. Turn the heat down to low.

Cook the onion mixture, stirring occasionally, until the onions have cooked down and have caramelized, 30-45 minutes. Add a tablespoon of water if you notice the onions sticking to the bottom of the pan.

Stir in the honey and the balsamic vinegar to taste. Taste and correct for salt. Remove any remnants of the whole chiles (if using) before serving.

Lamb Burgers
1 pound pasture-raised ground lamb
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons fresh coriander, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
Baby arugula
Sharp white cheddar, to taste
Whole wheat rolls or hamburger buns

Preheat the grill. In a medium bowl, combine the lamb, the cumin, the fresh and ground coriander, the garlic, and the salt. Mix gently with your hands (do not over mix or your burgers will be tough). Form into four even balls, then flatten the balls slightly.

Place the lamb patties on the grill. Cook until grill marks appear, 3-4 minutes. Flip patties over and cook on the other side for another 3-4 minutes for medium rare. (Cook longer for a more well-done burger.)

Place each burger on a warmed roll or bun, top with cheddar cheese, a dollop of the spicy onion marmalade, and arugula.

Food For Thought Thursdays: Vanilla Bean Shortbread with Berries and Whipped Cream

I found the most amazing strawberries and blueberries at the market this week. I've made the best smoothies but I want to try something a bit different for the weekend. This week's recipe is something light, fruity and absolutely delicious! Enjoy!

Vanilla Bean Shortbread
from Cooking Light May 2009 and online

Makes 32 servings (serving size: 1 piece)

Ingredients

* Cooking spray
* 9 ounces all-purpose flour (about 2 cups)
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 1/2 cup butter, softened
* 1/2 cup canola oil
* 1/2 cup sugar
* 1 vanilla bean, split lengthwise (or 1 TBL Vanilla Bean Paste)

Preparation

1. Preheat oven to 350°.

2. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.

4. Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap. Bake at 350° for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.

Food For Thought Thursday: Spicy Honey Chicken

Perfect for a summertime BBQ. I can't wait for my brother to fire up the grill! Happy cooking:)
Spicy Honey Chicken

2 t vegetable oil


Rub:

2 t garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

for extra heat, increase chipotle or add ground red pepper

8 boneless skinless chicken thighs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I'm tellin'
ya right now it's better with thighs.

Glaze:
1/2 C Honey
1T Cider Vinegar
**Recipe courtesy of Our Best Bites

Food For Thought Thursdays: It's Cocktail Time

A close friend invited me to a shindig next month at her amazing new home in Washington, DC and she has yet to settle on the menu. Since the weather has warmed up, we'll be hanging in your backyard. I thought I'd share a few of the recipes I'll be sending her way. So how I think this just volunteered me as the sous chef.
Asian Salmon Cakes
Herbed Goat Cheese Mini Flans
Rosemary & Parmesan Crusted Asparagus
Chicken Pesto Pizza

Food For Thought Thursdays: Cinnamon Chocolate Gelato

One thing I never tire of is good chocolate, the darker the better. I'm not a huge chocolate ice cream person because usually the flavor leaves a lot to be desired. When I came across this recipe, I thought this just might be the ticket. It has the richness of the chocolate and the spice from the cinnamon. Time to break out the ice cream maker. If you don't have one (tsk, tsk, summer is right around the corner), Williams Sonoma carries a really cool one.

Cinnamon Chocolate Gelato with Toffee Bits
Ingredients
1/2 cup sugar
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
pinch salt
2 cups whole milk, divided into 1/4 and 1 3/4 cups
5 ounces bittersweet chocolate, finely chopped
plus
1/2 cup heavy cream (I used whole milk)
1/3 cup coarsely chopped toffee bits/candy bar pieces (I left these out)

Method
Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.

Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days. Enjoy with friends!

Food For Thought Thursday: Grilled New York Strip Steak with Argentinian Chimichurri

I think it's about time for a good steak, wouldn't you agree? I'm not much of a red meat eater, but sometimes nothing but a juicy steak will do. I found this recipe and knew I had to share it. I'm sure my male readers will love any excuse to fire up the grill. Happy Cooking!

Marinated and Grilled New York Strip Steaks with Argentinian Chimichurri Sauce
(Serves 4)
4 New York strip steaks (or something comparable), about 10-12 ounces, 3/4″-1″ thick

Marinade:
1 cup Dos Equis Amber
1 tablespoon olive oil
1 lime, juiced
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper

1. Combine all marinade ingredients in a small bowl with a whisk.
2. Put steaks in a dish large enough to fit all of them (i.e.: 2″ deep baking dish), pour marinade over them and refrigerate for 1-4 hours (turn them over halfway through marinating time).
3. Set grill to medium-high heat. Remove steaks from marinade, pat dry and season with salt and pepper on both sides.
4. Grill steaks about 8-10 minutes total to medium-rare. Let stand about 10 minutes to let the meat rest before serving.

Chimichurri:
(adapted from this recipe from Gourmet magazine)
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons oregano leaves (or 3/4 teaspoon dried oregano)
1/4 teaspoon hot red-pepper flakes

1. Finely mince all of the herbs and whisk all ingredients together (or whiz it all up in a food processor). Refrigerate for about two hours.
2. Serve over steaks as soon as they come off the grill

Food For Thought Thursdays: Asparagus and Leek Quiche

Leek & Asparagus Quiche:
1 pie shell, pre-made crust is fine
a bundle of asparagus, trimmed of woody stems, & steamed (I microwave them for 2 minutes)
2 leeks, washed and trimmed
3 strips of bacon, cooked & crumbled (or 1/4 cup of diced ham)
3 eggs
pinch of nutmeg
1 cup of heavy cream or half & half
3/4 cup of Gruyere cheese, shredded
salt & pepper