Culinary Confessional

thecakebar: Smores + Oreos = Smoreos S’MOREOS Slightly...

Tue, 18 Jun 2013 21:01:44 -0400

Smores + Oreos = Smoreos

S’MOREOS

Slightly adapted from Averie Cooks

INGREDIENTS

Preheat Oven to 350F Degrees

FOR THE CRUST
6 tbsp. butter, melted (3/4 stick)
32 Oreo, finely crushed (use food processor)

FOR THE TOPPING
2 c. mini marshmallows
17 caramels, unwrapped and quartered (i.e., cut each caramel square into fourths)
1/8 c. semi-sweet chocolate chips (or more if desired. I chose more :)

*The caramels are quite chewy. If you do not like chewy you could try melting the caramel with a bit of heavy cream so they stay melted.

DIRECTIONS

First, line a 8x8 baking dish with aluminum foil. Grease aluminum foil with butter, shortening, or cooking spray. This will help when removing bars from baking dish, to allow for cooling and easier-cleaner cutting into squares.

For the crust: In a microwave safe small bowl, melt butter on high for about 45 seconds. In a large bowl combine, by hand (using a spatula) finely crushed Oreos and melted butter. Transfer Oreo crumble to the prepped baking dish and pack it down firmly using the bottom of a flat drinking glass or spice bottle. Make sure its packed firmly, otherwise when you cut the bar, the Oreo will crumble and create a mess. Bake 10-12 minutes, until set.

For topping: after removing crust from oven, immediately sprinkle marshmallows evenly over the crust (the heat will help the marshmallows stick). Then, evenly sprinkle caramels over marshmallows. Averie noted to sprinkle in just that order—and that is what you want to do. The caramels sink below the marshmallows but do not get absorbed into the Oreo crust for this nice chewy layer. So remember, marshmallows THEN caramels. Bake for an additional 5-8 minutes, just until marshmallows begin to brown and caramels begin to melt (my bars were ready right at 6 minutes).

Finally, immediately after removing baking dish from oven, evenly sprinkle the chocolate chips, pressing down very slightly with a spatula to make it stick to the marshmallows (the heat will melt the chocolate into this amazing gooey-ness). Allow bars to set and cool slightly, about 15-20 minutes. Then grabbing the ends of the aluminum foil, lift the S’Moreo out of the baking dish and place on cooling rack. Allow bars to cool for at least two hours before cutting (this will help in clean cut bars). Wet knife with warm water for easiest cutting (that way the melty marshmallows will not stick to the knife).

Approximate Nutritional Values: http://www.food.com/recipe/rockin-smores-bars-436553

Cooking Tip: The Mother ShipThe French refined the art of...

Tue, 18 Jun 2013 20:01:48 -0400

Cooking Tip: The Mother Ship

The French refined the art of saucemaking in the 19th century. Chef Antonin Careme evolved the process by identifying four “mother sauces”:

* Espagnole: brown-stock based (bercy sauce, madeira sauce)
* Veloute: white-stock based (ex: seafood sauce, mushroom sauce)
* Bechamel: milk-based (ex: cheese sauce, mornay sauce)
* Tomate: (not a typo!) tomato and meat-based (creole sauce, Provençal sauce)

A fifth “mother sauce” was added later on: emulsified sauces, which are made from combining liquids and a thickening agent (ex: hollandaise sauce, bernaise sauce)

Thousands of variations come from these five base sauces just by adding different ingredients of altering cooking times.

Stuffed Chicken Breasts1 lb boneless, skinless chicken...

Tue, 18 Jun 2013 19:01:34 -0400

Stuffed Chicken Breasts

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded
1 cup frozen spinach, thawed and drained
2 tbsp olive oil
1 tbsp breadcrumbs
2 tbsp Cajun seasoning, divided
Salt and pepper to taste

Preheat oven to 350-deg.

Butterfly the chicken breasts so the measure about 1/4” thick.

In a medium bowl, mix together the cheese, spinach, salt and pepper. In another bowl, combine 1 tbsp Cajun seasoning and breadcrumbs.

Spoon 1/4 cup of the spinach mixture onto the edge of each chicken breast. Then roll each breast up tightly—starting at the end with the filling—and fasten the seams with several toothpicks to seal close as they cook.

Brush each chicken breast with the olive oil and sprinkle with the reserved Cajun seasoning, salt, and pepper.

Place the chicken seam-side up on a tinfoil-lined baking sheet. Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Serve whole or slice into medallions.

Approximate Nutritional Values: http://www.food.com/recipe/spinach-feta-stuffed-chicken-breast-quick-easy-224947

Pastel de Belém (Brazilian Egg Custard Tarts)1 package puff...

Tue, 18 Jun 2013 18:02:37 -0400

Pastel de Belém (Brazilian Egg Custard Tarts)

1 package puff pastry, defrosted
3 cups whole milk
2 cups sweetened condensed milk
6 egg yolks
1 cup sugar
1/2 cup cinnamon
2 tbsp cornstarch

Preheat the oven to 400-deg. Grease a muffin tin and set aside.

In a large pan, combine the milk, condensed milk, egg yolks, and sugar. Bring to a simmer.

Put the cornstarch in a small bowl, then slowly add half of the milk mixture, whisking constantly until the cornstarch dissolves. Once smooth, pour the cornstarch mixture into the pan and whisk to incorporate.

Raise the heat to medium, stirring constantly, until the mixture begins to thicken. Then remove from heat and set aside.

Roll out the puff pastry and cut out 10 circles, large enough to fit into the holes of the muffin tin. Press each pastry circle onto the bottom of each muffin tin space.

Spoon in just enough of the custard fill the cups. Sprinkle with the sugar and then bake for 15 minutes or until the pastry is browned and fluffy and the custard is set.

Cool on a wire rack, then remove the tarts from the muffin tin. Sprinkle with cinnamon, then serve.

Approximate Nutritional Values: http://www.food.com/recipe/a-taste-of-home-baked-egg-custard-tart-363401

Almond Berry Torte1-1/2 cups cake flour, plus extra for the...

Mon, 17 Jun 2013 21:01:56 -0400

Almond Berry Torte

1-1/2 cups cake flour, plus extra for the pan
1/2 cup sugar
1/4 cup confectioners sugar
1-1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup vegetable oil
1 egg , beaten
3/4 cup buttermilk
2 tsp vanilla paste
1/2 cup frozen mixed berries
3/4 cup white chocolate, coarsely chopped
3/4 cup slivered almonds, toasted

Preheat oven to 375-deg and grease and flour a 9” springform pan. Set aside.

In the bowl of an electric mixer fitted with a flat paddle, combine the buttermilk, vanilla paste, and egg.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add to the mixer bowl in batches. Once fully incorporated, drizzle in the oil.

By hand, stir in white chocolate, being careful not to overmix.

Spread the batter into the prepared pan, smoothing with a flat spatula to ensure an even layer. Sprinkle he berries and almonds on top of the batter, then bake for 35-40 minutes or until the top starts to brown.

Remove from oven and let cool in the pan on a wire rack. Just before serving, dust with the confectioners sugar.

Approximate Nutritional Values: http://www.food.com/recipe/berry-blitz-torte-235360

Cooking Tip: Pie in the SkyWhen baking pies, preheat the pie tin...

Mon, 17 Jun 2013 20:02:06 -0400

Cooking Tip: Pie in the Sky

When baking pies, preheat the pie tin for 20 minutes to keep the dough from becoming too soggy.

Breakfast Calzones16 oz pizza dough6 eggs, beaten1/8 cup milk4...

Mon, 17 Jun 2013 19:02:24 -0400

Breakfast Calzones

16 oz pizza dough
6 eggs, beaten
1/8 cup milk
4 oz chorizo
4 oz white mushrooms—brushed clean and sliced thin
1/4 cup basil, chopped
1/4 cup mozzarella, shredded
2 roma tomatoes, diced
Salt and pepper to taste

Preheat oven to 400-deg.

In a small bowl, whisk together the eggs with the milk. Pour into a skillet over medium-low heat. Season with the basil, salt, and pepper, then scramble until the eggs are firm, but still moist. Set aside.

Raise the heat to medium-high and cook off the chorizo, then brown the mushrooms. Set aside.

Pinch off 1/4 of the pizza dough and, with a rolling pin, stretch the dough into a circle. Repeat with the rest of the dough, then divide the eggs, tomatoes, mozzarella, mushrooms, chorizo, and eggs among the four calzones. Arrange the fillings onto the lower half of the calzones, then fold the top half over and secure the edges.

Bake for 15 minutes on a lightly greased cookie sheet until the calzones are golden brown. Serve immediately.

Approximate Nutritional Values: http://www.food.com/recipe/grand-overstuffed-italian-breakfast-calzones-449735

Vanilla Bean Honey Butter1 stick unsalted butter, room...

Mon, 17 Jun 2013 18:02:21 -0400

Vanilla Bean Honey Butter

1 stick unsalted butter, room temperature
1/4 cup honey
Seeds from 2 vanilla beans
Pinch salt

In a stand mixer fitted with a whisk attachment, combine all ingredients and whip until light and fluffy. Spoon into a bowl and chill for at least 30 minutes before serving.

Approximate Nutritional Values: http://www.food.com/recipe/honey-butter-17086

Chocolate Cake Martini1-1/2 cup chocolate liqueur1-1/2 cup...

Sun, 16 Jun 2013 21:01:38 -0400

Chocolate Cake Martini

1-1/2 cup chocolate liqueur
1-1/2 cup coffee, room temperature
1/2 cup vodka
1/4 cup frangelica
1/2 tsp sugar
1/4 chocolate syrup
2 tbsp lemon juice
1/4 cup whipped cream
1/4 cup chocolate shavings

Combine the chocolate liqueur, vodka, frangelica, sugar, lemon juice, and coffee in a shaker and shake well.

Rim a martini glass with the melted chocolate. Strain the martini into the glass and spoon a dollop of the whipped cream on top. Sprinkle with the chocolate shavings, then serve.

Approximate Nutritional Values: http://www.food.com/recipe/tony-romas-chocolate-martini-91577

Cooking Tip: Crystal ClearMaking a clarified butter is simple....

Sun, 16 Jun 2013 20:01:47 -0400

Cooking Tip: Crystal Clear

Making a clarified butter is simple. Melt one stick of unsalted butter on the lowest possible heat setting. Once melted, scoop the milkfats off the top with a spoon. Continue the process until the butter is almost clear.

Ziti with Vodka Sauce2 tbsp extra virgin olive oil3 tbsp butter1...

Sun, 16 Jun 2013 19:01:31 -0400

Ziti with Vodka Sauce

2 tbsp extra virgin olive oil
3 tbsp butter
1 onion, chopped
1 clove garlic, minced
28 oz can plum tomatoes
3 tbsp fresh basil, chopped
1/8 tsp red pepper flakes
1/2 cup vodka
1/2 cup heavy cream
1/4 cup parmesan cheese, grated
16 oz ziti noodles
Salt and pepper to taste
Chopped Italian parsley

Combine the olive oil and butter in a medium skillet and add the onion, sauteing for 5 minutes or until translucent. Add the garlic and cook for another minute.

Stir in the tomatoes, basil, red pepper flakes, and vodka. Simmer for 15 minutes or until the sauce has reduced.

Add the cream and simmer until thickened, about 5 minutes more. Then add the parmesan, salt, and pepper.

While the sauce is simmering, cook the pasta in a pot of boiling, salted water. Drain, then add to the sauce. Toss to coat completely, then serve garnished with the parsley.

Approximate Nutritional Values: http://www.food.com/recipe/linguine-with-vodka-cream-sauce-20577

Grilled Pesto Chicken Sandwiches1/2 cup olive oil, divided1 tsp...

Sun, 16 Jun 2013 18:02:19 -0400

Grilled Pesto Chicken Sandwiches

1/2 cup olive oil, divided
1 tsp dried thyme
1 tsp dried oregano
1 tbsp dijon mustard
2 tsp garlic powder
4 boneless, skinless chicken breasts
1 loaf fresh Italian bread
6 oz fresh mozzarella cheese, sliced thick
2 cups fresh basil leaves
1 clove garlic
1/4 cup parmesan cheese
1/4 cup toasted pine nuts
1 tomato, sliced
12 oz jar roasted red peppers, drained and sliced
Salt and pepper to taste

In a food processor, combine the fresh basil, garlic, pine nuts, and parmesan cheese. While the processor runs, gently drizzle in 1/2 cup olive oil until it forms a thick paste. Season with salt and pepper to taste, then set aside.

Combine the dried thyme, dried oregano, Dijon, garlic powder, salt, pepper, and remaining olive oil in a bowl. Whisk to combine, then pour into a large ziplock baggie. Add the chicken breasts and let marinate in the fridge overnight for at least 4 hours.

Preheat a grill to 375-deg. Cook the chicken for 5 minutes per side or until cooked through. Remove from heat and let cool, then dice the chicken into bite-sized pieces.

Slice the Italian bread into quarters and spread the pesto liberally on each slice. Layer on the roasted red peppers, grilled chicken, mozzarella, and a slice or two of tomato. Top with another slice of bread.

Put the sandwiches on the hot grill and weigh them down slightly (like a tinfoil-wrapped brick or a cast iron skillet).

Flip halfway through to toast each side of the sandwich, then remove from heat once the cheese has melted and the bread is golden brown and crisp. Serve immediately.

Approximate Nutritional Values: http://www.food.com/recipe/grilled-chicken-pesto-panini-136368

fattributes: Lemon Monkey Bread CupcakesCourtesy of: Mrs....

Sat, 15 Jun 2013 21:01:49 -0400

fattributes:

Lemon Monkey Bread Cupcakes
Courtesy of: Mrs. Schwartz’s Kitchen

1 8 count roll refrigerated biscuits
1 stick butter, melted
1 lemon, zested and juiced
2 cups sugar
1/2 block cream cheese
2 cups powdered sugar

Preheat the oven to 350 degrees.

Melt the butter in a microwaveable bowl. In a separate bowl, add the sugar and zest the lemon into the bowl. Give it a quick stir. Cut the biscuits into 8 pieces.

Spray your muffin tin with cooking spray. Dip each biscuit in the butter then roll in the lemon sugar. Place in the muffin cups and bake for 17-20 minutes or until you press down in the middle and they spring back.

Make the glaze by combining room temp (or microwaved for a few seconds) cream cheese, juice of 1/2 the lemon and powdered sugar. Give it a good whisk to combine. If it is too thick, add a little additional lemon juice or splash of milk. If it is too thin, add additional powdered sugar. It depends on how juicy your lemon is. Drizzle the glaze on top of each cupcake.

Approximate Nutritional Values: http://www.food.com/recipe/lemon-cupcakes-212786

Cooking Tip: A Visual Guide to Doneness

Sat, 15 Jun 2013 20:01:53 -0400

Cooking Tip: A Visual Guide to Doneness

Chicken Chasseur1 tbsp vegetable oil3 lbs skinless chicken...

Sat, 15 Jun 2013 19:01:42 -0400

Chicken Chasseur

1 tbsp vegetable oil
3 lbs skinless chicken breasts, butterfly cut
2 tsp salt, divided
2 tsp pepper, divided
1 tbsp butter
1 onion, chopped
1 lb white mushrooms, brushed clean and sliced
2 cloves garlic, minced
1-1/2 tsp flour
6 tbsp white wine
2/3 cup chicken stock
1 cup canned crushed tomatoes, drained
1 tsp herbs de provence
2 tbsp fresh parsley, chopped

Heat the oil in a large sautepan over medium-high heat.

Season the chicken with 1 tsp each of the salt and pepper, then saute until brown, about 4 minutes per side, then remove from the pan. (Note: it’s all right if it’s not cooked through as you’ll be returning the chicken to the pan later on.)

Melt the butter in the pan and reduce heat to medium-low. Add the onions and cook, stirring occasionally, until translucent—about 5 minutes. Then raise the heat to medium-high and add the mushrooms, garlic, and remaining salt and pepper. Cook, stirring occasionally, until the mushrooms are golden brown, about 5 minutes.

Add the flour to the pan and stir continuously for 30 seconds. Then stir in the wine and bring to a simmer. Add the chicken stock, tomatoes, and herbs and bring to a boil.

Return the chicken to the pan. Reduce heat, cover, and let simmer for 10 minutes. Stir in the parsley and taste to season if necessary before serving.

Approximate Nutritional Values: http://www.food.com/recipe/chicken-chasseur-1778

Asparagus with Bernaise Sauce1 lb baby asparagus4...

Sat, 15 Jun 2013 18:02:23 -0400

Asparagus with Bernaise Sauce

1 lb baby asparagus
4 peppercorns, crushed
3 tbsp tarragon, chopped
1/4 cup white wine
2 tbsp water
1 shallot, minced
2 tbsp champagne vinegar
2 egg yolks, beaten
8 oz unsalted butter
2 tbsp vegetable oil
Pinch cayenne pepper
Salt and pepper to taste

Bring a large pot of salted water to boil. Prepare a large bowl of ice water and set aside.

Combine the crushed peppercorns, shallot, tarragon, vinegar, and wine in a small saucepan. Bring to a boil then reduce heat to low and cook until most of the liquid evaporates. Remove from heat and allow to cool slightly.

Temper the egg yolks by spooning 2 tbsp of the vinegar mixture and whisking rapidly to bring the yolks to the same temperature as sauce base. Then pour the yolk mixture into the pan and add 2 tbsp water. Whisk over low heat until mixture becomes foamy and thickens. (Note: be careful not to let it come to a boil.)

Add the butter and allow it to melt slowly, whisking until it completely dissolves into the sauce. Season with salt, pepper, and a pinch cayenne.

Blanch the asparagus in the boiling water for about 90 seconds or until the green color is vibrant. Drain and immediately plunge into the ice water.

Arrange asparagus on a serving platter and spoon the bernaise sauce over before serving.

Approximate Nutritional Values: http://www.food.com/recipe/minted-bernaise-sauce-351301

Sparkling Mango Sorbet FloatsCourtesy of: Kitchen Confidante1...

Fri, 14 Jun 2013 21:01:35 -0400

Sparkling Mango Sorbet Floats
Courtesy of: Kitchen Confidante

1 pint mango sorbet
Sparkling wine, champaign, or cider (or sparkling juice)

Place 2-3 scoops of sorbet in each glass. Pour the sparkling beverage over the sorbet. Serve immediately.

Approximate Nutritional Values: http://www.food.com/recipe/frozen-mango-rum-cocktail-359371

Cooking Tip: Vegetable Roasting Guide

Fri, 14 Jun 2013 20:01:43 -0400

Cooking Tip: Vegetable Roasting Guide

Grilled Flank Steak with Mushroom Sauce2-1/2 lb flank...

Fri, 14 Jun 2013 19:01:35 -0400

Grilled Flank Steak with Mushroom Sauce

2-1/2 lb flank steak
1/2 cup soy sauce
1/2 plus 3 tbsp cup vegetable oil, divided
3 tbsp balsamic vinegar
2 cloves garlic, minced
3 tbsp butter
1 lb mixed mushrooms- brushed clean and sliced
4 tsp dijon mustard
3 tsp coarse-ground mustard
1/2 cup heavy cream
1 cup beef stock
Salt and pepper to taste

In a blender, combine the soy sauce, 1/2 cup vegetable oil, balsamic vinegar, garlic, and black pepper. Blend until thoroughly combined, then pour into a large ziplock baggie. Place the steak into the baggie and use a straw to suck out the air before sealing tightly. Set aside in the fridge and let marinate at least 4 hours.

Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 4 minutes. Then pour in the beef stock and add the dijon and coarse-ground mustard, whisking thoroughly.

Stir in the cream and bring to a boil, cooking until the sauce thickens enough to coat the back of a spoon. Season to taste with salt and pepper.

Heat a grill on medium-high heat and brush with the remaining vegetable oil. Cook the marinaded steaks for 4 minutes on each side. Then remove from heat and let side for 10 minutes before slicing thinly against the grain. Serve with the mushroom sauce slathered over the meat.

Approximate Nutritional Values: http://www.food.com/recipe/skillet-steak-with-mushroom-sauce-78289

Spicy Fish Tacos with Avocado Yogurt Sauce3 tbsp fresh lime...

Fri, 14 Jun 2013 18:02:21 -0400

Spicy Fish Tacos with Avocado Yogurt Sauce

3 tbsp fresh lime juice, divided
3 tbsp extra-virgin olive oil, divided
2 tsp chili powder
1 tsp ground cumin
1 tsp sweet paprika
1 tsp salt, divided
1 lb fresh tilapia fillets (catfish will also work well in this recipe)
1 large ripe avocado, pitted and chopped
1/4 cup plain yogurt
1/2 cup roughly chopped cilantro
1/4 cup water
12 small corn tortillas

For Toppings:
Shredded cabbage
Diced red onions
Cilantro
Lime wedges
Diced Tomatos
Cotija Cheese

In a small bowl, combine 2 tbsp lime juice, 2 tbsp olive oil, chili powder, cumin, paprika and 1/2 tsp salt, and stir until smooth.

Pat the fish dry with paper towels, then place in a ziplock bag. Pour in the lime-chili marinade and refrigerate for 15-20 minutes.

While the fish marinates, combine the avocado, yogurt, remaining lime juice, cilantro, remaining salt, and water in a food processor and blend until smooth and creamy. Transfer to a serving bowl, cover tightly with plastic wrap, and refrigerate.

Saute the fish in the remaining olive oil in a large skillet over medium-high heat. Cook 4-5 minutes per side, then remove from heat and transfer to a plate.

While cooking the fish, warm the tortillas one at a time in a skillet over medium heat for 20-30 seconds per side, or until soft and flexible. Wrap the finished tortillas in a clean dishcloth to keep warm between batches.

Once the fish is cooked, remove from the pan and, using a fork, break up each filet into bite-sized chunks.

To assemble, drizzle each tortillas with the avocado-yogurt sauce. Divide the fish evenly between the tortillas, then serve with whichever toppings you choose.

Approximate Nutritional Values: http://www.food.com/recipe/fish-taco-wrap-341834