love, love me 'due

on valentine's day Dan and I made a chocolate pecan pie for dessert, and decided to put the fondue and fondue fixings on hold.  too much chocolate and too much richness for one day.

instead we made the fondue this past Monday.  not too shabby for a monday, if you ask me.  we ate it with bananas, strawberries, amaretto injected strawberries, walnuts and an apple. sounds like a lot, but once you start dipping you just get curious about flavor combinations. let the dipping begin! 


Chocolate Fondue
1 pound of  semisweet or bittersweet chocolate, well chopped or chips
1 1/2 cups of organic heavy cream


For dipping (really, anything is delicious dipped in chocolate goodness):
strawberries
bananas
marshmallows
graham crackers
apples
nuts
cake?


Set aside the chocolate. Pour the cream into a medium, thick-bottomed saucepan (or double boiler if you have one) over low heat. Bring the cream to a simmer and add the chocolate. Stir until the chocolate is melted.


Transfer the chocolate to a fondue pot and enjoy.

alligator pudding

this is not literally a pudding made of alligators, it is a pudding made of chocolate for an alligator. this little pudding treat was made for Allison on her bday day. she deserved a special, and gluten-free, treat on this day. Luckily this pudding was sturdy enough to hold a candle in order for us to sing the birthday song and for her to make a happy birthday wish. 

I had a little trouble getting the pudding to set, as I cooked it in a double boiler.  If I were to do it again, I would do it as detailed below sans double boiler, just straight-up in a non-stick pot.  If the idea of milk directly atop a burner scares you, no matter, just remember to stir religiously with a whisk or rubber spatula so that the milk doesn't burn. 

also, i'd really like to make a shout out (yeah that's right, a shout out), to Jean and Leslie who really outdid themselves this year with a whole-body alligator cupcake cake made especially for Allison.  very impressed. that is some crafty baking and cake decorating, if I've ever seen it. the alligator now lives on as our house pet. until we eat it all.  

jean posing in front of Allison's bday alligator.

the finished pudding product.

Chocolate Pudding

Serves 6
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces semisweet chocolate chips, or a bar coarsely chopped
1 teaspoon pure vanilla extract


Combine the cornstarch, sugar and salt in a non-stick saucepan. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.


Pour into dishes or a large serving bowl, and cover surface of pudding with plastic wrap. Refrigerate for at least 30 minutes and up to 3 days.

creamy polenta with sausage

i spotted this little number in today's minimalist column. from time to time, i find myself stuck in a pasta rut, where all of my dinner ideas revolve around a noodle mixed with different ingredients. i want to switch things up, but lack a substantial fall back plan. here's a new go to: polenta.  It's quick, it's simple, it's forgiving and has a flavor that compliments almost any sauce, sautéed veggie or meat item.

CREAMY POLENTA WITH SAUSAGE
Courtesy of Mark Bittman

2 tablespoons olive oil
4 good-quality sweet Italian sausages

1 cup medium-to-coarse cornmeal

Salt

1/2 to 1 cup freshly grated Parmesan cheese, or to taste

2 tablespoons butter

Freshly ground black pepper.

Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.

Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream’s.

Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

Yield: 4 servings.

spicy sausage pappardelle

Are you in need of a quick weeknight meal that is meaty, but also easy to prepare? Look no further. I've recently received feedback that MORE dishes with LESS ingredients would be most appreciated. Since I'm a lady of the people, I'm going to work on collecting accessible recipes with simplicity in mind.
This pasta dish contains approximately eight ingredients, only four of which you probably need to go out and buy...these would be the sausage, tomatoes, cream and red onion(and fresh thyme if you don't harvest your own herbs). Chances are if you cook from time to time you already own your own garlic, olive oil, salt, pepper, red pepper flakes and some pasta noodles. Enjoy!

SPICY Sausage Pasta
(serves 2)
olive oil
1 red onion, diced
a handful of thyme leaves (fresh or dried)
1/2 tbsp. red pepper flakes (dried chili flakes)
3 garlic cloves, peeled and finely chopped
2 pork sausages (Uli's HOT italian!), meat removed from casings and separated into small pieces
1 28 oz. can of peeled, sliced or diced tomatoes
1/2 pint cream
salt and pepper
pappardelle (from trader joe's, any noodle that you love will work)
parmesan to serve
Heat a few tablespoons of olive oil in a pan over a medium heat. Brown the pieces of sausage in the oil, breaking the sausages as you cook. Add the thyme leaves to the pan and cook for about 2 minutes. Add the onion and red pepper flakes and cook until soft. Add the chopped garlic and cook for another minute or so. Add the sliced or diced tomatoes to the pan. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally. Cook the pasta in salted water. A few minutes before the pasta is ready, add the cream to the sauce and stir. When the pasta is cooked, plate and serve with a heaping spoon of sauce.  

mr. pibb & red vines = crazy delicious

This frosting from Magnolia Bakery in New York is so so so good that American heartthrob & comedian, Andy Samberg rapped about it in his first big digital short on SNL, "Lazy Sunday."
the man says it right:
"Let's hit up Magnolia and mack on some cupcakes
Yo man that bakery has got all da bomb frosting
I love those cupcakes like McAdams loves Josling."


It's true, one bite and love, mirrored only by that portrayed in The Notebook, ensues. This is something Sarah made that really impressed me. I feel like a lot of homemade buttercream frostings are just not quite right.  this, on the other hand, is very very right. it's great on cupcakes or just poured over a whole cake. 

you got a backpack?  gonna pack it up nice.

i told you that i'm crazy for these cupcakes, cousin.

girl acted like she'd never seen a ten befo'.

MAGNOLIA BAKERY BUTTERCREAM FROSTING
1 cup (2 sticks) 
unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk (whole is preferred)
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

the savory to your sweet

this is a tasty and slightly savory way to incorporate fruit into the dinnertime meal, and to take advantage of  all the winter citrus fruits at your fingertips.  this recipe calls for mint, but you can use any herb that you like, basil, tarragon or thyme would all work well.  Kelly made this and I enjoyed every last bite.

MIXED CITRUS SALAD
adapted from smitten kitchen
3 to 4 tablespoons red onion, cut into tiny bits
4 pieces of citrus, mix grapefruits and oranges
3 tablespoons red wine vinegar or lemon juice
1 tablespoon olive oil
Salt and freshly ground pepper, to taste
3 to 4 tablespoons (1.5 ounces) feta cheese, chopped or crumbled
1 tablespoon fresh mint, chopped or cut into tiny slivers

Place your red onion in the bottom of a medium bowl, this is to catch the juices as you prepare the fruit. Nest a strainer over the bowl. Cutting off all the peel until it is white free. Cut the fruit into 1/4-inch thick wheels, removing any seeds and thick white stem as you do. Place the wheels and any collected juices from the cutting board in the strainer over the bowl with onion. Repeat with remaining citrus fruits.

Spread the fruit slices out on a platter. Scoop out the onion bits (a slotted spoon or fork does the trick) and sprinkle them over, leaving the juice in the bowl. Whisk one tablespoon of juice (this is all I had accumulated) with red wine vinegar or lemon juice and olive oil. Season with salt and freshly cracked black pepper. Drizzle the dressing over the citrus, sprinkle with feta and mint, adjust salt and pepper to taste.

1/2 oatmeal, 1/2 everything else cookies

these healthy little morsels come via the January 1978 issue of Home Cooking. They are healthier than your average cookie because they include no butter or flour.  But then I added chocolate to make them more satisfying.  This might cancel out the healthy, but it doesn't cancel out the delicious. 

dry ingredients.

teaspoonfuls.

 kicking back with my recipe book and a warm cookie.

ULTIMATE OATMEAL COOKIES
2 cups old fashioned rolled oats
1/2 cup nonfat powdered milk
1/2 cup wheat germ
1/2 tsp salt
1/2 cup chocolate chips, chopped
1/2 cup dried fruit or nuts, chopped (apricots or raisins)
1/2 cup coconut
1/4 tsp ground cloves
1 tsp cinnamon
2 eggs
1/2 cup vegetable oil
1/2 cup honey

Mix dry ingredients in a large bowl. Beat eggs and mix wet ingredients in a seeparate bowl. Slowly pour wet ingredients into dry while mixing.

Drop by teaspoonfuls onto a parchment covered cookie sheet. Bake at 300 for 20 minutes.

in living color

De Laurenti's has their windows filled with these fabulously vibrant displays.  Reminds me how exciting it is to explore new ingredients and to make colorful foods. Also, I love the tins of olive oil, they'd make a great addition to any kitchen counter top. 

orange. 

green.

yellow.

red.