Baking

Ghirardelli Double Chocolate Brownies
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Ghirardelli Double Chocolate Brownies

Jen and Josh were coming and we were excited not just about getting to see them it was the bundle that they were bringing. Actually a double bundle, the twins and just over 7 months old. So why not greet them with a double bundle of our own Ghirardelli Double Chocolate Brownie with chocolate chips. One of the best darn brownies I have ever eaten, soft and chewy just like they claim. Although these days, we don’t make these that often but we thought that this would be perfect for their visit. Something to keep them busy while we played with the babies.  It worked!

Blend a moist, rich brownie with Ghirardelli chocolate chips and the result is a brownie that’s twice as moist…and rich– and twice as delicious!

The luxuriously deep flavor and smooth texture of Ghirardelli Premium Chocolate is the secret to pure brownie perfection. Indulge in this ultra rich, moist and chewy brownie, and experience moments of timeless pleasure with Ghirardelli. IF this sounds like a commercial, it is I took it from their site.

How:

Buy the box and follow the instructions!

Cut them up!    Serve, Yum!

I just have to show you what Lyn and I were excited about

 

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The Best Damn Meyer Lemon Cake

This recipe was sent to me by my sister, I think it was when she heard of my wife’s love of Myer lemons.  I usually don’t like baking, that Lyn’s job, it is to precise with measurements for me. Anyway the title fits I mean really fits made it last night and she wanted some for breakfast this AM. It comes from a site called Saveur. We both thought the almonds flour was a nice touch.

SERVES 8 – 10

INGREDIENTS

  • 1 tbsp. butter, plus 8 tbsp. melted
  • 2 tbsp. fine dry bread crumbs
  • 1/2 cup whole blanched almonds
  • 1 1/2 cups flour
  • 1 tsp. baking powder
  • 3/4 tsp. fine salt
  • 1 1/3 cups plus 2 tbsp. sugar
  • 2 eggs
  • 1/2 cup milk, at room temperature
  • 2 tsp. lemon extract
  • Zest and juice of 2 Meyer lemons

 INSTRUCTIONS

1. Heat oven to 350°. Grease a loaf pan measuring 8 1/2″ x 4 1/2″ x 2 3/4″ with 1 tbsp. of the butter and dust it with the bread crumbs. Invert and tap out excess crumbs; set aside. In a food processor, grind the almonds until very fine, about 1 minute; set aside. In a bowl, sift together flour, baking powder, and salt and set aside.

2. Put the remaining butter into a large bowl and add 1 cup of the sugar. Mix with an electric mixer on low speed until combined, about 1 minute. Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds. Add the flour mixture and milk mixture in 3 batches, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a rubber spatula, about 3 minutes total. Mix in the lemon extract. With the spatula, fold in the lemon zest and ground almonds. (The mixture will be thin.) Turn batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean and dry, about 65 minutes.

3. Transfer the pan to a cooling rack. Prepare the glaze: Combine remaining sugar and lemon juice in a small saucepan over medium heat and cook, stirring, until sugar is dissolved, about 2 minutes. (Do not boil.) Brush the glaze over the hot cake. (The excess liquid may pool along the sides of the pan; it will absorb completely as it sits.) Once the cake has absorbed all the liquid, turn it out of the pan and allow it to cool upright on a rack. Once it’s cool, wrap the cake with plastic wrap and let stand at room temperature for 24 hours before serving.

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Oven Roasted Steak Fries

I love French fires but all that oil gets to my stomach so I was always looking for an alternative. Rachel Ray gave me the idea I just change it up depending on what else I am cooking. Might as well make them complement my main meal right?

Ingredients

  • 3 medium russet potatoes washed, scrubbed and dried.
    • I have used sweet potatoes are good but they do not keep their firmness.
    • You can use any potato you want, some will work some won’t.
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • Here is where you can change it up, choose
    • A few twist of fresh ground pepper to taste or
    • Herbs de Provence or
    • Crushed Rosemary, Basil and Thyme or
    • Vinegar salt or
    • Cayenne or
    • I think you get the idea, endless

How

Preheat the oven to 450 degrees F.

Leaving peel on, cut the potatoes lengthwise, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and your choice of herbs on the baking sheet and toss to combine. Arrange the potatoes on a baking sheet in a single layer, but evenly spaced so the potatoes aren’t touching. Bake until golden brown and cooked through, about 30 minutes turning over about ¾ through. I have read some recipes that say that if the skin side is on bottom last they come out better but I just spread, bake and turn.

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Baked Macaroni & Cheese

I loved Mac & Cheese since I was a kid. I can remember in my teens making the Kraft boxed and thinking I was a great chef mixing powered cheese(?) with the freshly boiled tiny little elbow macaroni’s and milk or water. I graduated to the deluxe version that had the cheese(?) as sauce in the can. I was in Mac & Cheese heaven watching Bruin’s hockey a devouring a whole box. It was not until I was transferred to Dallas with 20th Century Fox that I met Paul and Clair who introduced me to Mac & Cheese made from scratch and real chesses. I was sold.

This time I made it with white cheddar and America cheeses, but normally I like a sharp orange cedar cheese. You can use many kinds of cheeses which I have, so experiment. I have found at least to my liking that cheeses that get stringy when melted (i.e. mozzarella) do work but everyone has different taste and who am I to say…..

Mac & Cheese

Ingredients

  • 1 pound penne, elbow or cavatappi (corkscrew) macaroni.
  • 1/3 cup whole wheat flour.
  • 4 cups milk, heated.
  • 2 cups (8 ounces) shredded extra sharp Cheddar cheese.
  • 2 cups finely chopped American cheese.
    • Remember you can use more or all cheddar if you want.
  • Salt and pepper to taste.
  • Tabasco or hot pepper sauce.
  • ¼ freshly grated Parmesan cheese.
  • 4 TBS butter

How

In a large pot bring lightly salted water to boil and cook macaroni and cook aldente. Drain well.

Preheat the oven to 350◦ with rack in center. Butter 13”x 9” baking dish, alternatively use a deep 4 quart casserole.

Melt the butter in medium saucepan over medium heat. Whisk in the flour. Slowly whisk in the milk. Bring to simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer for about 5 minutes.

Remove from heat and stir in 1 cup each of Cheddar and American cheese. Season with salt, pepper and tabasco sauce.

Combine the rest of the Cheddar and American cheese. Spread ½ of the macaroni on the bottom of baking dish. Sprinkle with slight more than half the combined cheeses and then ½ the sauce. Add the remaining of the macaroni top with the cheese and then sauce. Now sprinkle the graded parmesan cheese over the top. If using the 4 quart casserole 1/3 of macaroni, ½ of combined cheeses, 1/3 of the sauce. Repeat with another 1/3 of macaroni and remaining cheese and ½ the sauce.  Finish with the removing macaroni and sauce and then sprinkle the grated parmesan cheese. I prefer the baking dish it is easier to make single servings and you can freeze these for a quick, meal or side. (Add a little water when re-heating in microwave.

Bake until bubbly and golden brown around the edges. About 30 minutes.

Jelly Bean Chicken Wings aka Oven-roasted Spiced Chicken.
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Jelly Bean Chicken Wings aka Oven-roasted Spiced Chicken.

Sometimes it was so hard to get your kid to eat something you would try anything, airplane, train in the station whatever well Lyn and I were into an Asian phase and mike was having no part of it. He was still into the stage that nothing could touch on the plate yet he would gobble down shepherd’s pie Anyway one of us told him it was chicken made with jelly beans and he bought it, notice how I protected whoever said this. It is funny because they are not sweet in any form whatsoever. These have been a hit whenever I have made them jellybean or not.This came from a book that I bought maybe 25-30+ years ago and stuck the recipe has change a little but not much. Try them I think you will like.

Jelly Bean Chicken Wings aka Oven-roasted Spiced Chicken.

You can use the whole wing – separating tip from drumette but we prefer just the drumettes, it is worth it to us to spend a little extra buy just the drumette.

Ingredients

  • 3 lbs. chicken pieces.  Note: If I am using less I still make the same amount of marinade.
  • 1/3 cup light soy sauce.
  • ¼ cup peanut oil.
  • 1 Tbsp. Chinese wine if you don’t have I have used dry sherry.
  • 1 clove garlic.
  • ½ tsp. kosher salt.
  • ½ tsp. finely grated fresh ginger I have used ¼ tsp. powered in a pinch but really prefer the fresh.
  • 2 tsp. five spice powder.

How

Wash the chicken and dry well with paper towels. In large shallow dish (something you can use to marinade in) mix soy sauce, oil and wine. Using a broad flat knife crush the garlic to a pulp with the salt and add to the soy mixture with the ginger and five spice. Mix well. Add the chicken and turn to coat all sides. Cover and marinade for at least an hour. Again as mentioned in other recipes, I like to marinade overnight or at least 6 hours fix in the Am ready for dinner.

Preheat the oven to 350°

Remove chicken from marinade put in single layer in roasting pan that has tin foil covering bottom and sides( help with clean up). I find that laying tip to bottom tip to bottom allows you to fit more in a pan, they nestle together. Spoon about 2 Tbsp. of the marinade over the chicken. Roast about 45-50 minutes turning once half way until the chicken is brown and crisp. Basting every 20 minutes or so with the marinade.  Finish off quickly under the broiler to get that extra crispy finish but watch them so they do not burn.

Variation use whole drumsticks need a little longer to cook 50-55 or even thighs take about an hour. I tried but did not like it as much using a whole chicken rub the marinade over the chicken spoons some inside the cavity. Wrapped in plastic wrap for about 1-2 hours then roasted as above on a rack. The flavor did not carry as well as the wings so wings it was.

Had to have some for the game, just a taste!

  Had to have some for the game, just a taste!

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Oh don’t tell Mike about this!

Interesting fact crushing the garlic to a pulp in the salt mellows the intensity of the flavor or at least I read that the other day. Does one believe everything one reads?

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Leftover Night Frittata

Frittata 1

kind of like an egg pizzza

Omelets and frittatas are eaten not only for breakfast, but also as a main dish.  Breakfast for dinner is common at our house at least a few times each month. This is a tough one to write down it has a lot to do with what I have on hand or the craving I am having. I have often wondered what the difference between an omelets and frittatas is, I saw nothing beside a fold and that most of my frittatas end up with a crisp golden brown potato bottom crust.

Thanks to a quick Google search my thinking has been validated.

Google: What is the difference between omelets and frittatas?

Answer: In the strictest sense, the difference boils down to a matter of folding in a filling rather than mixing it in. Omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. Frittatas are often served at room temperature, making them perfect for brunches or larger groups.

Omelets or frittata hmmmmmm…

I will start with the basic frittata that I usually make – my wife calls it an omelet.

Leftover Night Frittata

Prep Time: 15-20 minutes maybe slightly more if you par cook the potatoes

Cook Time: 30-40 minutes

 Ingredients:

  • 3-4 potatoes julienned or chop finely – you can blanch the julienned or par boiled the chopped if you want.
  • 1 small onion chopped
  • 1 small red, green, yellow pepper or a mix of what you have on hand.
  • 3-7 raw mushroom minced or chopped roughly (How many depends on size)
  • 1-3 Tbsp. minced fresh parsley leaves or cilantro (save some for garnish)
  • Cheese – you have to eyeball, you will want enough to sprinkle over the omelet but not too heavy.  Usually around ½ cup or so grated.
  • Whatever left over main course you might have meat, fish etc. (optional)
  • 4 Tablespoons butter or olive oil  divide in two
  • 5 or 6 eggs
  • Salt and freshly ground black pepper to taste

How:

Preheat the oven to 350°.

Chop or mince the onions, peppers, mushroom and parsley. Julienned or chop finely the potatoes.

Place 2 Tbsp. butter of oil in a medium-to-large ovenproof skillet, preferably non-stick, and turn the heat to medium.

Add the onions, peppers sauté about 3-5 minutes add the mushroom for another 2-3 minutes.  Remove from pan and set aside.

Reheat the pan adding 2 Tbsp. of butter or oil (I like a mix it browns the potatoes better.) Add the potatoes in a single layer loosely covering the bottom of the pan and cook until they are browning on bottom  this is not covering the bottom like a pie crust  but is giving a good base.

While it’s heating, beat together the eggs, salt, pepper and parsley/cilantro and then mix in the onions, peppers, mushroom.

Gently pour the eggs into the skillet and turn the heat to medium-low. Top with the cheese of choice.  Shake the pan gently over the burner for a minute or to. Cook, undisturbed, for about 8-10 minutes, or until the bottom of the frittata is firm.

Transfer the skillet to the oven and bake, checking every 5 minutes or so, until the top of the frittata is no longer runny, 10 to 20 minutes more.

Garnish and serve hot or at room temperature.

Options

Try without the potatoes cooking the same way, try with different type of potatoes, chopped up meat, bacon pretty much anything you like it is all good.  See great for leftover night.

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Healthy Breakfast Scones

My wife is a scone head and when Laurel made these for her she begged for the recipe.

This recipe is from What’s Cooking? Healthy Cooking Blog by Lola Dee-Lite is highly recomended.

Healthy Breakfast Scones

Makes 12 small scones

Ingredients

  • 2 TB softened butter
  • 1/2 cup flax meal
  • 1 cup, plus 2 TB whole wheat flour
  • 1 cup whole oats (not instant)
  • 2 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 2 TB organic brown sugar
  • 1/4 cup dried fruit of your choice-raisins, cherries, cranberries, blueberries, etc
  • 3/4 cup chopped walnuts or pecans
  • 1 cup unsweetened applesauce
  • 1 tsp. good vanilla

Heat oven to 375. Combine butter, flax meal, and 1 cup flour in a bowl with a fork or pastry blender tool, working in the butter, until completely blended into a course meal.

Add in oats, brown sugar, cinnamon and baking powder, combining thoroughly. Mix in fruit and nuts. Next, add in vanilla and applesauce, gently stirring until moistened and combined. If too moist add in additional 2 Tb flour. Using a bit of flour on hands as needed, form scones into 12 golf ball sized portions, flattening them a bit so they are not too thick. Bake on a cookie sheet lined with parchment paper or nonstick spray for about 20 minutes, or until baked through and slightly brown on bottom. These scones are best served warm, and can be reheated in the microwave. Store cooled scones in airtight container at room temperature. They will last a few days, or freeze them for longer term storage. Serve warm just as they are, or spread with butter, cream cheese or jam.