COOK...EAT...SAVOR

Piselli Con Asparagi E Basilico - Emilia Romagna Week II

2012-01-16T10:10:00.000-08:00

I first delved into the culinary traditions of Renaissance Emilia Romagna several years ago, when I took an online food writing course offered by my friend, Monica Bhide. During April of that year (2008), Gourmet magazine featured many Italian recipes, including a handful from Ferrara, a town where the d'Este family kept one of their magnificent homes.

This bright and fresh side dish seemed especially appropriate amid the 60-something winter temperature of late yesterday. We served it beside baked sweet potato and broiled fish. ENJOY!

Piselli Con Asparagi E Basilico
Asparagus, Peas, and Basil
Makes 6 servings (I halved the recipe for me and my husband)

1/4 cup chopped shallots
3 tablespoons unsalted butter
2 pounds asparagus, trimmed and cut into 1-inch pieces
3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10 ounce) package thawed frozen peas
1/2 teaspoon fine sea salt
black pepper
Handful of torn basil leaves, about 3/4 cup (VOE: I would likely use the entire 3/4 cup of basil in a half recipe, the next time that I make it)

Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.

Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet wiht foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. stir in basil and sea salt to taste.

Note: Peas can be shelled and asparagus cut 1 day ahead and chilled, covered.

Emilia Romagna Italian Cuisine - Week 1

2012-01-09T19:11:00.000-08:00

Creamy and savory, complex, and seductive, a classic bolognese sauce is well worth the time it takes to make, as I learned on Sunday. The kitchen smelled heavenly for hours and we enjoyed every mouthful. The leftovers even tasted great when cold from the refrigerator, this afternoon.

But making this recipe has far more significance to me than merely exploring the cuisine of a region in Italy renowned for its cheeses, handcrafted meats and balsamic vinegar. My mother's family was Renaissance aristocracy and Isabella d'Este was famous for her patronage of the arts - including sittings for portraits by Da Vinci. The family owned Castello Estense de Ferrara and, later, Villa d'Este, now a 5-star hotel at Lake Como.

To explore the food of Emilia Romagna is to explore the food of my ancestors, a 'task' that truly excites me and I hope you'll enjoy the journey with me. The following recipe is adapted from The Top One Hundred Pasta Sauces by Diane Seed:

Tagliatelle Verdi alla Bolognese

Green Tagliatelle with Bolognese Sauce

Makes 6-8 servings

1 pound green tagliatelle or egg pasta

5 ounces lean boneless pork

5 ounces lean boneless beef

2 tablespoons olive oil

6 tablespoons butter

1 medium onion, diced

1 carrot, diced

1 celery stalk, diced

4 ounces bacon, finely chopped

2 ounces Italian sausage or pure sausage meat

1 wineglass white wine

1 tablespoon tomato paste

1 wineglass stock

salt and black pepper

5 tablespoons heavy cream

freshly grated Parmesan (optional)

Select lean pork and beef and mince it in a food processor or ask the butcher to mince it for you. Heat the oil and 2 tablespoons butter and add the onion, carrot, celery and bacon. Cook gently for about 10 minutes, then add the pork and beef, sausage (with skin removed) and wine.

Cook gently for 10 more minutes, stirring from time to time. Add the tomato paste diluted in the stock. Stir in and add seasoning to taste. Cook gently for 1 ½ hours.

Stir in the cream and, when the sauce has absorbed it, remove from the heat and keep warm. Cook the pasta and avoid overcooking. Drain the pasta, turn into a heated serving dish and add the sauce, topping the middle of a circle of drained pasta.

Triple Chocolate Torte - Chocolate Week 12

2011-12-29T17:30:00.000-08:00

As she observed my chocolate baking binge of the last several months, a friend suggested that I try to create/offer recipes that were a little healthier. Thanks to Sharon O'Dell, St. George Island, FL, my last chocolate recipe of the year - and in this series - fits the bill quite nicely.

Here are the nutrition stats provided by Sharon for her awesome dessert (which I found in a long-forgotten magazine, ripped out, and stashed in my recipe file): 171 calories (24 percent from fat), 4.7 grams of fat (2.5 grams saturated), 44 milligrams of cholesterol, 37 milligrams of sodium, 31.5 grams of carbohydrates, .1 grams of fiber, and 2.9 grams of protein.

But what you'll remember most about this dessert is the incredibly moist, fudgy inside topped by a light-as-air-crispy 'crust' that satisfies your sweet tooth without overpowering it. Enjoy this as a New Year's Eve or New Year celebration dessert :)

Triple Chocolate Torte
Makes 10 servings
1/2 cup sugar
1/4 cup cocoa
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
4 ounces bittersweet chocolate, finely chopped
1/2 cup boiling water
2 egg yolks
2 tablespoons chocolate liqueur
(VOE: I have so few occasions to use chocolate liqueur that I decided to improvise. I added 1 tablespoon of brewed coffee and one tablespoon of Triple Sec, instead)
4 egg whites
1/2 cup granulated sugar

sifted powdered sugar

Combine first four ingredients in a large mixing bowl.

Add chocolate and boiling water, stirring until chocolate melts. (if you're wondering about the red cast to this mixture, it's a reflection from our Christmas nightlight that stays on, continuously - kind of pretty, huh?) Stir in egg yolks and liqueur.

Beat egg whites at high speed with an electric mixer until foamy. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, about 2-4 minutes.

Stir one third of egg whites into chocolate mixture, and then fold in remaining egg whites. Pour into a lightly greased 8-inch springform pan.

Bake at 375 degrees for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack, for about 10 minutes; remove side of pan, and cool completely (cake will be cracked on top). Sprinkle with powdered sugar.

Teddy Bear Cookies - Chocolate Week 11

2011-12-20T10:05:00.000-08:00

This is a December 2008 recipe from my first blog, Visual Traveler, in honor of our family's Christmas traditions. I hope you enjoy wonderful reunions with friends and family, in this magical season.

I started making Teddy Bear Cookies for the holidays many years ago, when my daughters really loved cute things - especially if they were edible. For these now 20-something girls and their friends, it wouldn't be Christmas at our house without them.

I didn't create the recipe, and my original copy is on a tiny, yellowed piece of the Kansas City Star. The only change I've made is to use equal parts of chocolate and peanut butter chips, because one daughter isn't wild about p.b. These cookies are so darn cute, easy, and fun that they're well worth sharing.

ENJOY!

Cheery Chocolate Teddy Bear Cookies

Makes about 4 dozen (VOE - I'm lucky if I get 3 1/2 dozen)

1 2/3 cups peanut butter chips (I use 1 1/3)

1 cup semi sweet chocolate chips (I use 1 1/3)
(VOE - these are the best alternate proportions I've found; something about the peanut butter amount is important to the consistency)
2 tablespoons butter
1 package chocolate sandwich cookies
1 box teddy bear-shaped graham snack crackers

Cover tray with wax paper. In medium microwave-safe bowl, place peanut butter chips, chocolate chips and butter. Microwave at high for 1 to 2 minutes or until chips are melted, mixture is smooth when stirred, and chocolate and peanut butter are thoroughly combined.

With a fork, dip each cookie into chip mixture and cover completely. Place coated cookies on prepared tray and top each with graham cracker. Refrigerate, uncovered, until set, or about 30 minutes. Store in refrigerator and bring individual cookies to room temperature before eating.

**********************************************************************************************************

VOEs - You have to work fast before the mixture begins to harden, so pour the teddy cookies and the sandwich cookies in separate bowls for easy access. And don't answer the door or phone unless absolutely necessary.

-Make sure that each teddy bear cookie has both ears and all limbs :)

-Have a rubber spatula on hand so you can move mixture off sides to bottom of mixing bowl.

-After you dip each cookie, scrape the bottom side of the fork on the edge of the bowl to recapture excess mixture.
-You may have to 'frost' the last half dozen of cookies, as the mixture is used up.

Mexican Hot Chocolate - Week 10

2011-12-14T19:54:00.000-08:00

(with apologies for the lack of photographs; my email program was not cooperating but I'll add them later on)

Falling temperatures, rainy streets reflecting Christmas lights and a completely darkened sky before 6 p.m. create the perfect evening for sweet and spicy Mexican hot chocolate. A roaring fire and smooth jazz are great complements. And, if you're lucky, you'll have leftovers :).

Mexican Hot Chocolate
Makes 2 servings

The most readily available brand of Mexican chocolate is Ibarra, which comes in a hexagonal package. If you can't find it, substitute bittersweet chocolate with a hefty pinch of cinnamon. (this recipe utilizes bittersweet chocolate; if you use Ibarra, eliminate the cinnamon in the milk).

3 ounces Mexican chocolate
2 1/2 cups milk
2 teaspoons cinnamon
2 teaspoons vanilla
3 teaspoons mild chile powder

Finely chop the chocolate into grainy flakes - a food processor works great for this. Set a saucepan over medium-high heat and add the milk, cinnamon, vanilla and chile powder. When the milk is warmed through and on the verge of boiling, pour the hot milk over the chocolate.

Place the lid on the food processor and then pulse the mixture, removing the top to release steam if needed. Continue blening until the chocolate is completely melted and the milk is frothy. Pour into mugs and garnish with whipped cream and another dash of cinnamon.

Chocolate Mousse - Chocolate Week 9

2011-12-07T20:05:00.000-08:00

How can such an easy dessert taste so utterly amazing? Granted, you'll dirty several bowls, beaters, a spoon, a spatula, measuring spoons, and a microplane or zester. But that's a small price to pay for such a rich and luscious treat.

Beating the egg whites is probably my favorite part of creating this mousse. I find their transformation from a lightly clouded, thick liquid to brilliant white, stiff and airy 'peaks' nothing short of amazing.

Whatever part of making this dessert appeals to you most, there's no doubt that you'll love the tasty results. ENJOY!

Bittersweet Chocolate Mousse
Makes 8-10 servings

6 ounces bittersweet chocolate chips
6 beaten egg yolks
2 tablespoons vanilla
2 tablespoons orange zest
6 beaten egg whites

Melt chocolate.

Add a little at a time to egg yolks,

flavor, and blend well (notice the puddles of vanilla in the photo, above).

Beat whites until stiff peaks form. Fold into custard. Spoon into individual parfait glasses or ramequins. Chill overnight. Before serving, top with a generous dollop of whipped cream and dustings of cocoa powder and orange zest.

Santa's Favorite Cookie - Chocolate Week 8

2011-11-30T19:37:00.000-08:00

Okay, so maybe Santa has a different favorite cookie but, somehow, chocolate chip cookies evoke all sorts of warm, cozy feelings, especially in the face of biting cold and oncoming winter weather.

Several years ago, this recipe began as Vanishing Oatmeal Raisin Cookies. Whole wheat pastry flour, substitution of vegetable oil for half of the original butter, and extra cinnamon to complement the chocolate chips have gradually crept in to this recipe. And I've recently changed from semi-sweet to bittersweet chips.

Enjoy them now and then freeze some to share with extended family when the holidays arrive.

Cinnamon Chocolate Chip Cookies
Makes 5-6 dozen cookies

1/2 cup butter
1/2 cup olive or canola oil
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 cup whole wheat pastry flour
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon salt (optional)
3 cups rolled oats
10 ounces bittersweet chocolate chips

Preheat oven to 350 degrees. Beat together butter, oil and sugars until creamy. Add eggs, vanilla, cinnamon and baking soda and combine well.

Stir in flour and then add walnuts. Stir in oats and chocolate chips.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 12-14 minutes or until golden brown. Cool 1-2 minutes and then remove from pan to wire rack or a countertop covered with foil and parchment paper.

Chile Pepper Truffles - Chocolate Week 7

2011-11-21T07:24:00.000-08:00

I have long believed dark chocolate and chile create a flavor sensation that can't be beat. So, as I perused my recipe files in search of the next chocolate offering in the 12 Weeks of Chocolate, I found a previously un-tried truffle recipe. Unfortunately, the recipe source is unknown.

The recipe begins with heavy cream, ancho chile powder, cinnamon, cayenne and a pinch of salt - and ends with spicy decadence in a single bite.

If you love chocolate and want a tasty addition to your Thanksgiving dessert offerings, give these a try.

Chile Pepper Truffles
Makes around 40 truffles

Ganache
1 1/2 cups heavy cream
1 tablespoon ancho chile pepper
1 tablespoon ground cinnamon
3/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 pound semi-sweet dark chocolate chips

Coating
1 cup unsweetened Dutch cocoa powder
1/2 - 3/4 teaspoons ground ancho chile pepper

Combine the first five ingredients in a saucepan. Bring to a boil, then remove from heat. Cover and let stand to steep for 1 hour.

Reheat the mixture over medium heat until it just comes to a boil, stirring occasionally. Pour mixture over the chocolate chips in a bowl. Stir until the chocolate is completely melted and the mixture is smooth.

Pour mixture into a shallow glass pie pan. Chill for 2 hours, until firm. With a 1-inch scoop or tablespoon, scoop out chocolate and roll in the palm of your hand to a rough ball. Shape and place on a sheet pan covered with wax paper. Chill for 5-10 minutes.

In a small bowl combine the coating ingredients. Roll balls in mixture until coated, place the truffles back on the sheet pan with wax paper. Chill until ready to serve. If chilled longer than 2 hours, let stand for 30 minutes, at room temperature, before serving. Place truffles in a tightly covered container for up to 2 weeks.

Kim's Chocolate Zucchini Muffins - Chocolate Week 6

2011-11-16T04:35:00.000-08:00

In a sleek, sun-drenched kitchen in Gulf Shores, AL, the cooking class for our small group began, and a breakfast feast ensued. This was one of many creative adventures available at Beach CITE Studios, a nonprofit organization that focused on educational and performance opportunities that ranged from sculpture and dance to private studio space and the Frank Brown International Songwriters Festival (since my Dec. 2010 visit, this venue has closed).

Our teacher, Kim, created aromatic granola full of oats, cinnamon, nutmeg, cloves, flax, pepitas, and several kinds of nuts. She served it parfait style, with Greek yogurt.

Then Kim made light, airy dark chocolate muffins, with zucchini shreds that our tastebuds would never have distinguished on their own. A dusting of powdered sugar topped each muffin.

Today, I replicated Kim's recipe with two small adjustments. Because she used all-purpose flour and I always use whole wheat pastry flour - which is slightly denser - I reduced the flour in my recipe by 1/4 cup. I also substituted 1/4 cup olive oil for 1/4 cup butter. Enjoy!

Chocolate Zucchini Muffins
Makes approximately 3 dozen regular muffins

2 1/2 cups flour (2 1/4 whole wheat pastry flour)
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teapoon salt
1 teaspoon cinnamon

3/4 cup butter, room temperature (1/2 cup butter and 1/4 cup olive oil)
2 cups white sugar

3 eggs
2 teaspoons vanilla
2 teaspoons orange zest (VOE: I will add more zest next time)
2 tablespoons juice from orange
2 cups coarsely shredded zucchini
1/2 cup milk

1 cup walnuts or pecans, optional

Sift dry ingredients together; set aside. Cream butter and sugar until light and fluffy. Add eggs, one at a time, stir in vanilla, orange zest and juice, and zucchini. Alternate adding the dry ingredients with the milk. Add chopped nuts, if desired.

Pour into lined muffin pan and bake at 350 degrees, for 25-30 minutes.

Reduced-Fat Dark Chocolate Cheesecake - Chocolate Week 5

2011-11-09T19:17:00.000-08:00

Despite my love of creating new chocolate dishes, sometimes there's no substitute for an existing recipe. Such is the case with this dessert, which a now-forgotten magazine printed from The Healthy Oven Baking Book, by Sarah Phillips.

I think I'd add another word to the title - decadent. Deep, dark chocolate flavor and smooth, creamy texture rule, with minimal guilt. In fact, here are the nutritional stats: 240 calories per serving, 31 carbs, 10 fat grams and 6 grams of protein. ENJOY!

Reduced-Fat Dark Chocolate Cheesecake
Serves 12

Chocolate crust
1 1/4 cups chocolate graham cracker crumbs
1/4 cup sugar
3 tablespoons butter, melted

Cheesecake
1 ounce bittersweet or semisweet chocolate
4 large egg whites, room temperature
12 ounces Neufchatel cream cheese (do not use nonfat cream cheese), well-softened
1 cup sugar
1/4 cup Dutch-process cocoa powder
1 teaspoon instant espresso coffee powder or 2 teaspoons regular instant coffee powder
(VOE: I don't keep espresso/instant coffee powder on hand. So I made ultra-strong brewed coffee and added one teaspoon, instead)
1 teaspoon vanilla extract

Preheat oven to 350 degrees. For crust: In a medium bowl, stir the cracker crumbs, sugar and butter until well combined. Press the mixture evenly and firmly into the bottom of a 9-inch, springform pan, lightly coated with canola oil spray. Set crust aside.

Melt the chocolate in a double boiler.

In a grease-free medium bowl, using an electric mixer, beat egg whites until foamy. Increase the speed and beat until stiff peaks begin to form. In another bowl, beat together the cream cheese and sugar. Beat in the cooled chocolate, cocoa, coffee powder and vanilla, until combined.
Add the egg whites and beat until combined - do not overmix. Turn mixture into the prepared pan and smooth the top.
Bake until the edges of the cake are slightly puffed and very lightly browned, 25 minutes. Cool on a rack. Serve chilled.

Nanaimo Bars - Chocolate Week 4

2011-11-02T19:30:00.000-07:00

When I was young, Mom loved to create homemade confections during the holiday season. One of my favorites were Nanaimo Bars. Yes, I loved chocolate, but perhaps I loved them all the more because they were a special occasion dessert.

Many years later, while on a girls' getaway at Half Moon Bay, CA, my friend and I encountered these luscious bars in a small bakery and eagerly shared one. That's when I asked Mom for her recipe. I also learned it originated in the early 1950s, in Ladysmith, Vancouver Island, Canada near the town of Nanaimo. A housewive's award-winning recipe quickly became a dessert favorite that also spread to the States.

Today, Nanaimo Bars are a special occasion treat in my home too. I doubt there are many such elegant desserts that also require no baking.

Nanaimo Bars
Makes 36 one-inch bars

Bottom layer:
1/2 cup butter
2 squares unsweetened chocolate
1 egg, beaten
2 cups graham cracker crumbs
1 cup grated coconut
1 cup chopped walnuts

Middle layer:
1/2 cup butter
1 teaspoon vanilla
2 tablespoons instant vanilla pudding
2 cups confectioners sugar
2-3 tablespoons milk

Top layer
4 ounces chocolate chips
1 tablespoon butter

Bottom layer: Melt butter and chocolate in a double boiler. Add egg and stir in. Add remaining ingredients and fold together. Press mixture into buttered 9 x 9 pan. Let cool and harden in the refrigerator for 15-20 minutes before adding middle layer.

Middle layer: Cream together butter, vanilla and pudding. Slowly add confectioners sugar until well blended. Add milk as needed to achieve thick, smooth consistency. Spread mixture on first layer. Allow to cool and harden in refrigerator for at least 30 minutes.

Top layer: Melt chocolate chips and butter in double boiler. Spread on first two cooled layers. Add more chopped walnuts as garnish, if desired.

Let cool several hours before cutting small because they are very rich. They also freeze well.

Spicy Banana Chocolate Torte - Chocolate Week 3

2011-10-26T20:25:00.000-07:00

The inspiration to create a new recipe can come from many different sources. I was inspired to make this unusual chocolate dessert in honor of an annual party that we held for many years. Called 'Winter Doldrums' because it occurred in the dead of February, it always had a tropical focus - including the menu. So I combined banana, chile powder, and dark chocolate, to create this sweet and savory:

Spicy Banana Chocolate Torte
Makes 12-16 servings

3/4 cup butter
4 squares unsweetened chocolate
3/4 cup sugar
4 eggs
1 medium banana, pureed
1 cup whole wheat pastry flour
1 cup chopped nuts (use food processor)
1 cup chopped dates (use food processor)
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
2 1/4 teaspoons mild chile powder

mousse filling

Melt butter and chocolate in double boiler and allow to cool slightly. Add sugar and combine thoroughly. Beat in eggs, one at a time.

Add dates, banana, flour, nuts, vanilla, cinnamon and chile powder. Combine well.

Pour 1/2 of batter into each of two well-greased round cake pans. Bake at 350 degrees for 20 minutes.Cool completely, before removing from pan. Layer cake, mousse, cake and mousse. Cool at least 1/2 an hour before serving.

Mousse filling (make ahead)

3 ounces dark chocolate
3 egg yolks
3 egg whites

Melt chocolate. Beat egg yolks until thick and creamy, and then add chocolate. Beat egg whites until soft peaks form. Fold into custard mixture. Chill overnight.

Gail Ambrosius - Fabulous Chocolates in Madison, WI

2011-10-19T11:13:00.000-07:00

It's no small honor to be listed among 10 top sweet destinations across the nation, in the Food Network magazine. But that's exactly where chocolatier, Gail Ambrosius, found her stellar dark chocolate creations, when the publication named hers the 'Best Little Box of Chocolates.'

Beyond the big red awning that bears her name, Ambrosius and her staff create unusual flavor combinations that have also landed this popular shop on the Best of Madison list, for four consecutive years.

Not bad for a business that opened in 2004 and an owner who previously worked as a cartographer for the state of Wisconsin. But Ambrosius only made the leap into chocolate making after she studied the art in Paris, fulfilling a decades-old dream.

We sampled many of Ambrosius's dark and decadent signature truffles while sitting in her tiny kitchen. All of her chocolate comes from Central and South America, creating a smaller carbon footprint than if she purchased it from Europe. Ambrosius regaled us with stories about the warm relationships she has developed during her visits to cacao farms in Ecuador, and Colombia, and particularly with Costa Rican farmers.

Shiitake mushrooms amplified the chocolate flavor of 65 percent Peruvian cacao, in shiitake mushroom truffles. Ecuadoran chocolate from an heirloom cacao bean combined with cognac and ginger to create a smooth, seductive filling with just a bit of 'kick.' Sweet curry with saffron offered a different kind of heat in a Hawaiian chocolate truffle. And Cinnamon/Cayenne truffles added sweet/savory heat to dark, rich chocolate.

Madison residents are lucky to have Ambrosius chocolates nearby. The rest of us will just have to satisfy our cravings by mail order. It's well worth the effort.

Bacon Fudge Brownies

2011-10-13T07:19:00.000-07:00

Welcome to 12 Weeks of Chocolate, a countdown to the New Year with chocolate as the star. Try new recipes, visit cool 'chocolate destinations' and share your own chocolate inspirations.
With all of the recent great news about dark chocolate's health benefits + the upcoming holiday season, its definitely time to celebrate this luscious foodstuff!

Dark chocolate isn't the only food ingredient that's been a hot topic lately. Ever since I dipped a piece of leftover brunch bacon into my brownie batter and savored this popular sweet-salty combination, I've wanted to join the flavors in an original recipe. See what you think of:

Bacon Fudge Brownies
Makes 24
Batter:
1 1/4 cups granulated sugar
1/4 cup brown sugar
4 squares unsweetened chocolate
(VOE: You can substitute 3 tablespoons of unsweetened cocoa powder for unsweetened chocolate squares? However, this may change the texture some. I made a substitute for one square)
1 stick of butter
3 tablespoons canola or olive oil
3 eggs
1 cup whole wheat pastry flour

Bacon prep:
1 tablespoon of butter
1 tablespoon oil
1/4 cup brown sugar
2 teaspoons cinnamon
3-4 tablespoons well-cooked bacon, broken into 1/8-inch pieces

Preheat oven to 350 degrees. Measure granulated sugar and brown sugar and set aside. In a double boiler, melt unsweetened chocolate and stick of butter. Remove from heat and stir in granulated sugar and oil and then add brown sugar. Beat eggs and add to mixture. Transfer to larger bowl and stir in flour.

Melt butter in a small bowl. Add oil, brown sugar and cinnamon and combine thoroughly. Stir in bacon, until well coated. Fold bacon mixture into flour mixture. Pour into greased 9 x 13 pan.

Bake for 20 minutes until slightly springy to the touch. Do not overbake. Cool completely and then cover with foil. For added flavor, drizzle thin dark chocolate sauce on top.

A Visit to Taste of Home Test Kitchen

2011-10-05T19:05:00.000-07:00

Tucked away in quiet Greendale, WI, outside of Milwaukee, lies the Taste of Home test kitchen, affiliated with Reader's Digest. Each year, staff members sift through more than 50,000 recipes received from readers, and tests more than 3,000 for potential inclusion in the magazine. Most recipes arrive in response to 24 contests held throughout the year. Amazingly enough, in this Internet age, 95 percent of all entries arrive by mail.

Marie Parker, Food Editor for Simple and Delicious magazine

Once a recipe is chosen, testing begins. What the Taste of Home crew must do is make the recipe and then consider possible tweaks, which they believe will make it more tasty and easier for readers to prepare.

Ingredients for use in a pie recipe

Getting dishes ready for their photo shoots is no small task either. Four photographers, eight food stylists and five set stylists spend hours creating the perfect image of each one. And food styling has come a long way in recent years, with an emphasis on making food look real. Food styling requires a combination of food + cooking knowledge + artistry, and control of the air and time so that food doesn't die before the photo shoot.

Many food styling tools can be found in most homes. Dental floss and small scissors aid in cutting, while cotton swabs and petroleum jelly are other useful items. Test kitchen stylists also may use clay modeling tools, wooden skewers, and fine mist sprayers. Hand-held heat guns can add color to a burger bun or decorate a meringue. Blue putty between the layers of a 'loaded' burger, keeps everything together without being visible. 'Shims' can help to make the top of the bun rest equally on all sides of the burger.

A big part of creating the perfect image is surrounding food with the perfect props. The Taste of Home prop collection fills an enormous room from top to bottom, with every imaginable color and shape of dishes, flatware, and table linens. After props are chosen and the dish is prepared, the photo studio is the next stop, where digital images immediately transfer to a nearby computer screen.

Low-tech and high-tech combine to create amazing images for each magazine in the Taste of Home family.

Barbecue and Sticky Buns

2011-07-11T08:54:00.000-07:00

Our two grown daughters, Stephanie and Jessica, live in Denver and Chicago, and we only see them a few times each year. We were delighted when Jessica came home several weekends ago for the Great Lenexa Barbecue Battle. From the moment she announced her visit, I knew I'd have to make some sticky buns.

After many years of making sticky buns from scratch my Mom began to use crescent roll dough as a base, and cut the preparation time enormously. Then she taught our family how to make them while the girls were in elementary school.

Ever since that time, sticky buns have been synonymous with celebration in our household. So Jess' friends crowded around our kitchen table again, on Sunday morning, as they have for more than a decade.

Pat's Sticky Buns
Makes 24

8 tablespoons butter, divided into 3 and 5 tablespoons
1/4 cup sugar
2 teaspoons cinnamon
1/2 cup brown sugar
1/4 cup water
2 packages crescent rolls

Equipment: foil, parchment paper, 9x13 pan, sharp knife, large cookie sheet with raised edge

Pre-heat oven to 375 degrees. Soften three tablespoons butter; set aside. Mix together sugar and cinnamon; set aside. Measure 1/2 cup brown sugar; set aside.

Cover table or countertop with foil and layer of parchment paper on top. Place 5 tablespoons butter in baking pan and place in oven to melt, while you work with the dough. With a little practice, perhaps these luscious treats will become one of your favorites, too!

Open crescent rolls and pinch every two rolls together to form 8 dough rectangles. Spread softened butter across each rectangle and then sprinkle with cinnamon sugar mixture.

Roll rectangles together, jelly-roll fashion, and cut into thirds with a sharp knife (VOE-the dough may soften and become harder to work with, the longer it sits). When butter has melted in the oven, remove the pan and stir in brown sugar and water to create a thin syrup.

Place sticky buns in syrup, with small amount of space around each one.

Bake sticky buns for 20-25 minutes until golden brown on top.

Remove from oven and let rest several minutes. Place cookie sheet on top of baking pan and then flip it over so the sticky buns can 'fall' onto the cookie sheet and become bathed in syrup.

After all sticky buns have fallen, carefully remove baking pan. Serve warm.

Cranapple Pie

2010-11-17T16:30:00.000-08:00

For something different at your Thanksgiving table, try this luscious pie in which cranberries become a purple-red mash of tartness, apples retain a touch of crunch, and a crumb topping adds another dose of sweetness.

Cranapple Pie
Makes 12-16 servings

1 ½ cups cranberries, washed and sorted
2 cups water
¾ cup sugar
1 teaspoon cinnamon
1 1/2 cups of apples, peeled and diced in one-inch pieces
½ cup water
2 tablespoons cornstarch
½ cup apples, peeled and diced in one-inch pieces
¼ cup brown sugar
¼ cup all purpose flour
3 tablespoons butter or margarine
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
1 teaspoon nutmeg
1 ½ teaspoons cinnamon

1 baked, deep dish pie shell

Topping:

4 tablespoons butter or margarine
½ cup packed light-brown sugar
1 cup whole wheat pastry flour

In a large, non-reactive, non-stick saucepan, combine cranberries, water, sugar and cinnamon over medium heat. Bring to a boil and cook, covered, for 10 minutes.

Blend cornstarch thoroughly in water. Add mixture and 1½ cups of apples to cranberry mixture and combine well. Bring to a boil and simmer 10 more minutes.

Add remaining ingredients to the pan and simmer, uncovered, for 10 more minutes. Allow mixture to cool slightly and then pour in piecrust. Refrigerate while making topping.

Melt butter in a microwave-safe bowl. Stir in sugar and flour, cover with a lid and microwave on high for
2-2 ½ minutes, stirring twice, until slightly browned and bubbly. Spread out on foil until cool enough to handle and then crumble all over top of pie. Cool pie at least three hours before serving.

Orange Walnut Pumpkin Pie

2010-11-14T16:16:00.000-08:00

Reprinted from Visual Traveler: When you have a goal of creating a new recipe on a certain day, each week, sometimes the task is easier than others. Such was the case this week, but several days of pondering resulted in a great twist on an old classic. Give it a try and see if you agree.

Orange Walnut Pumpkin Pie

Makes 8-10 servings

Filling:

1 can (15 ounces) pumpkin

10 ounces evaporated milk

juice of one orange, about 2 ounces

2 eggs, beaten

3/4 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

Topping:

juice of one orange

1/2 - 1/3 cup brown sugar

2 teaspoons orange zest

1/2 cup ground walnuts

single pie crust

Preheat oven to 425 degrees. Combine pumpkin, evaporated milk, orange juice, eggs, 3/4 cup brown sugar, cinnamon, nutmeg and ginger thoroughly and pour in pie crust. Bake for 15-20 minutes and then reduce temperature to 350 degrees. Bake for 40 more minutes.

After reducing oven temperature, stir together orange juice, zest, and 1/2 cup brown sugar over medium heat until sugar dissolves. Stir in walnuts and set aside.

Remove pie from oven at end of 40 minutes and spread topping across entire pie. Broil until topping bubbles, about 3-5 minutes. Cool thoroughly before serving.

Chocolate Lover's Pumpkin Pie

2010-11-12T06:58:00.000-08:00

When I first thought of infusing pumpkin pie with a large dose of chocolate, I wanted to make a chocolate graham cracker crust. But I couldn't figure out how to combine what is typically a no-bake crust with a filling that clearly needed plenty of baking time.

That's when melted chocolate entered the picture - not once, but twice. There's also plenty of crushed chocolate in the light and fluffy filling, without totally overpowering the traditional pumpkin pie flavor. And I doubled the amount of spices in a typical pumpkin pie filling to help it stand up against the chocolate.

This Thanksgiving, there's a way to satisfy tradition and your passion for chocolate in the same luscious dessert.

Chocolate Lover's Pumpkin Pie
Makes 12-16 servings

1, 9-inch pie crust
1/2 cup dark semi-sweet chocolate chips, melted in double boiler
1 can pumpkin puree
1 can lowfat evaporated milk
1/2 cup brown sugar
2 eggs, slightly beaten
1 teaspoon flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup dark semi-sweet chocolate chips, ground fine in food processor

Preheat oven to 350 degrees. Bake crust 10 minutes while melting chocolate chips. Allow to cool slightly, about 10 minutes. Using a pastry brush, spread 1/2 of melted chocolate across entire crust, including edge.

Combine all other ingredients except ground chocolate chips. Fold in chocolate chips and fill shell; it will be very full. Bake pie approximately one hour or until filling surface is slightly firm to the touch.

Cool one hour on wire rack and then for 1/2 hour in refrigerator. Reheat melted chocolate in double boiler. Use pastry brush to 'paint' the pie top with remaining chocolate. Cool at least 15 more minutes and then serve.

Sweet Cranberries

2010-11-12T06:40:00.000-08:00

The recipe contest required that entries use at least one cranberry product from the company sponsor and my wheels began to turn. No doubt I would enter a dessert recipe, and cranberry and chocolate would make a natural pairing, but plenty of other people had already used that combo. I needed something really different.

What about cranberry and white chocolate? Hmmm – okay. Now, should I make a cake, pie, cookies or cheesecake…? I decided to create a cheesecake with whole berry cranberry sauce in the filling and also as a pureed topping. I hoped to nail it within three tries and my neighbors agreed to be guinea pigs.

Since I’ve never liked side crusts on cheesecakes mine would only have a bottom crust – with nuts. I imagined a bright red, translucent glaze atop the white filling, and maybe some curls of white chocolate too.

Three tries and several weeks later, my neighbors and I had chosen the second version. Dense yet moist, the filling showcased a big dose of cranberry flavor and a whisper of melted white chocolate. Finally, white chocolate curls peeked out from between two layers of glaze, thinned with a bit of cranberry juice cocktail.

Somebody else won the contest but I gained a spectacular recipe that I'll forever enjoy sharing with friends and family.

Cranberry White Chocolate Cheesecake
Makes at least 12 servings

1 cup finely crushed graham crackers
1/8 cup finely chopped walnuts
¼ teaspoon cinnamon
2 tablespoons butter, melted
1 1/2 pounds low-fat cream cheese, softened
¾ cup granulated sugar
¾ cup brown sugar
5 large eggs
12 ounces Ocean Spray Whole Cranberry Sauce
4 ounces white chocolate, melted
¼ cup heavy cream
12 ounces Ocean Spray Whole Cranberry Sauce
6-8 teaspoons Ocean Spray Cranberry Juice
1 ounce shaved white chocolate

Crust: Combine crushed graham crackers, walnuts and cinnamon. Stir in melted butter. Press crust onto bottom of springform pan to just above lower lip inside pan. Refrigerate until filling is ready.

Filling: Stir cranberry sauce in a small bowl until it breaks apart and becomes slightly liquid. Set aside. Using an electric mixer, beat cream cheese until smooth and then beat in granulated and brown sugar, a little at a time, until mixture is fluffy. Beat in eggs one at a time, beating thoroughly after each egg. Beat in cranberry sauce and white chocolate. Pour filling into pan and bake the cheesecake in the middle of the oven at 325 degrees, for 1 1/2 hours (times may vary with individual ovens). Allow cheesecake to cool on a wire rack
before refrigerating, covered, overnight.

Topping: Puree cranberry sauce to make a thick, smooth sauce, and the spread half on top and sides of cheesecake. Top with shaved white chocolate. Refrigerate for 30 minutes. Spread remaining sauce over the entire cheesecake and serve.

Artichokes + Garlic = Heaven

2010-11-12T06:28:00.000-08:00

Inspiration can strike at the oddest times. As I shopped with a friend in a culinary store, we happened upon 'Artichoke Garlic Sauce,' and I decided to create my own version the next time I played in my kitchen. That time was this afternoon, and the result was smooth and seductive with a bit of bite and chunkiness.

This combination is more of a spread, but the flavors are unmistakable. My taste testers and I tried some atop buttered bread slices that were broiled crisp, on whole wheat crackers, and right off of the spoon. We also thought it would make a good pizza 'sauce,' or a sandwich spread paired with provolone cheese and romaine. A glass of Chardonnay is a perfect complement. See what you think of this...

Artichoke Garlic Spread
Generously covers five large slices of French bread

3-4 tablespoons extra virgin olive oil
6 large garlic cloves, minced
2 tablespoons butter
1 can artichoke hearts, diced fine
2 teaspoons lemon juice
1 teaspoon fresh ground pepper
2 tablespoons extra virgin olive oil

Saute garlic in olive oil over medium high heat, until slightly browned. Add two tablespoons butter and stir until melted. Add artichoke hearts, lemon juice, and pepper. Combine thoroughly and cook uncovered, over medium heat, for 15-20 minutes or until extra liquid has evaporated. This should yield approximately 3/4 cups. Set aside.

Put half of this mixture in a food processor with 2 tablespoons extra virgin olive oil, and puree. Remove puree from processor and stir in remaining artichoke mixture. Spread and enjoy.

Grilled Balsamic Chicken Salad

2010-11-12T06:20:00.000-08:00

With our girls grown and gone I sometimes try to create a meal out of whatever we have on hand. Yesterday I looked at a thawed chicken breast and wanted chicken salad - but not the same old chicken plus mayo plus celery. What I came up with included all of these ingredients, plus some special additions. Serve this chicken salad on whole wheat bread, add some chips and raw vegies, and you've got a great summertime supper.

Grilled Balsamic Chicken Salad
Makes 2 servings

1 chicken breast
1/2 cup balsamic vinaigrette salad dressing
1/2 cup celery, chopped fine
1/4 cup red onion, minced
1/3 cup mayonnaise + 2 tablespoons balsamic vinaigrette

Marinate chicken breast in 1/2 cup balsamic vinaigrette for two hours, turning after one hour. Grill chicken over medium-low heat for 25-30 minutes. While it cools to room temperature stir together mayonnaise and 2 tablespoons balsamic vinaigrette, and chop celery and red onion. When chicken is cool, cut into bite-sized pieces and combine all ingredients.

Tip: for a little extra crunch, add 1/4 cup chopped walnuts.

Jasper Mirabile Jr.'s Applecello

2010-11-12T06:12:00.000-08:00

When Jasper Mirabile, Jr., had too many apples and too much cider from Louisburg Cider Mill in Louisburg, Kansas, seven years ago, he created Applecello. Then he introduced it to customers of his family's five-decade-old family restaurant in nearby Kansas City, Missouri (which he co-owns with his brother, Leonard) - Jasper's Ristorante.

A veteran maker of homemade limoncello (as well as mozzarella, pasta sauce, salad dressings and more), Jasper combined excess apples and cider with sugar, vodka, and grain alcohol, and then flavored the brew with cloves and cinnamon sticks - and he's been doing it ever since. This year's brew features Louisburg Cider Mill's Honey Crisp apples.

Customers at the restaurant can't seem to get enough of this luscious stuff. Each fall they consume more than seven gallons of Applecello, in everything from Applecello Martinis to Applecello & Cream. Jasper adds Applecello to fruit-based breads and cakes (including his signature Applecello cake), pours it over fruit salad, and serves it warm, beside apple strudel and vanilla bean gelato. "It reminds me of fall," Jasper says. "It tastes like mulled cider with a little kick to it."

Want to make Applecello yourself? Here's the recipe:

Jasper's Missouri Applecello
Makes 1 1/2 gallons

6 apples, seeded and crushed
8 ounces apple cider
12 cloves
4 cinnamon sticks
6 tablespoons sugar
10 ounces vodka
10 ounces grain alcohol

Tools: 2, 32-ounce Mason jars, 2-quart stockpot, 1 gallon jug with a cork or cap, very fine strainer, 1-ounce glasses
Place all ingredients, except vodka and grain alcohol, in stockpot. Bring to a boil, lower heat and let steep for 15 minutes.

Pour mixture into a sterilized 1-gallon jug and then add vodka and grain alcohol. Place cork or cap on jug and store in a cool, dry, dark room. Let the mixture sit for 14 days.
Strain mixture and place in Mason jars, let sit for 14 more days, and then refrigerate until ready to use. Serve chilled.

White Bean and Spinach Soup

2010-11-09T07:05:00.000-08:00

Our suburban town's farmer's market only closed for the season a little while ago. One of my favorite purchases there occurred when, for only $3, I received a full shopping bag of absolutely gorgeous fresh spinach, and learned that fall is actually the best season for this leafy green. After giving half to a friend, I started thinking about how to use the rest. This new recipe has spinach as a central ingredient, but with plenty more flavors in the mix.

White Bean and Spinach Soup
Makes 3-4 servings

1/2 pound cooked ground sausage
1-2 tablespoons olive oil
3 large cloves of garlic, minced
1/2 red onion, diced
2 cans Great Northern beans
1/4 cup sherry
1 teaspoon fresh ground pepper
1 teaspoon coarse salt
2 cups fresh spinach leaves, cut in 1/2-inch ribbons
1 can white beans, drained and rinsed
honey to taste

Puree 2 cans of white beans in food processor. Saute onion and garlic in oil and a large soup pot, over medium heat. Add bean puree, onion, garlic, sausage, sherry, salt and pepper. Bring to a boil, and reduce to simmer for 15 minutes.
Add third can of beans, spinach, and 1-2 teaspoons honey, stirring thoroughly. Simmer 15 additional minutes. Adjust salt, pepper, and honey, to taste. Serve with light rye or sourdough bread, and a crisp green salad.

Yukon Green Chile Soup

2010-11-09T06:55:00.000-08:00

Ever since we first tasted Yukon gold potatoes, our family has loved their soft, buttery texture and flavor. Because our grocery store only sells them by the five-pound bag, I often have these beauties on hand.

One evening, when there was little food left in our refrigerator or cupboards, I pulled together a pretty wonderful, savory soup with just a bit of heat. We ate ours on a cold and rainy night, with some crusty garlic bread and fresh veggies on the side. It should also make a great lunch, after thinning with a little water or milk.

Yukon Green Chile Soup
Makes 4-5 large servings

3 1/2 cups Yukon gold potato chunks, skin on
2 cups water
3 teaspoons bouillon powder
1 medium onion, diced
3 large cloves of garlic, minced
1 tablespoon of butter
4 slices of cooked bacon, chopped
6-8 ounces cream cheese
2-4 ounces green chiles, chopped
1/2 cup instant milk
1 tablespoon fresh Parmesan
2 tablespoons sherry
1 1/2 teaspoons coarse salt
1/2 teaspoon pepper

Combine potato chunks, water and bouillon powder in a large pan and bring to a boil. Reduce heat and simmer, approximately 40 minutes, or until potatoes are soft. While potatoes cook, saute onion and garlic in butter until onions become translucent, about 3-5 minutes.

After 40 minutes, mash potatoes in cooking water over low heat, leaving occasional small chunks. Add instant milk, bacon, cream cheese, Parmesan, sherry, chiles, salt and pepper. Bring to a boil briefly, reduce heat, and simmer for 15 to 20 minutes. Adjust seasoning to taste. Serve with crusty French bread, and a crisp salad or raw vegetables.

Rustic Turkey Soup

2010-11-09T06:47:00.000-08:00

For me, cool weather and soup are synonymous, although our fall temperatures have been uncharacteristically warm (and wonderful :) this season. When I was growing up, my mom made soup frequently during the winter months, from minestrone to black bean and split pea. My husband, on the other hand, didn't eat homemade soups as a child so when he couldn't get enough of this one I knew I had created a winner. Serve with crackers or thick slices of crusty bread, and a salad, and you've got a hearty meal for only a few bucks.

Rustic Turkey Soup
Makes 4-6 servings

1/2 large onion, minced
2 celery stalks, minced
olive oil
1 medium zucchini, diced and lightly sauteed
4 cups low-sodium chicken stock
1 can low-sodium cream of chicken soup
2 cups cooked wild rice (may use canned)
1 pound white and dark turkey meat, cut in bite-sized pieces
2 tablespoons dried sage
salt and pepper to taste

Saute zucchini in olive oil, on medium, until lightly browned. Set aside. Saute onion and celery in olive oil and large pan. Maintaining medium-high heat, add stock, soup, rice, turkey, zucchini and seasonings. Bring to a boil and then let simmer for minimum of 25-30 minutes. To thicken, simmer uncovered for some or all of the cooking time.

Celebrate Barbecue and Fight Hunger at the Culinary Center of Kansas City

2010-04-29T11:14:00.000-07:00

Nearly 1 in 4 American children struggles with hunger. One national organization that fights this problem is Share Our Strength, a nonprofit whose mission is to end childhood hunger in the United States. A big component of their fundraising efforts is the Great American Bake Sale, in which people from across the nation create and sell sweet treats with 100% of profits going directly to this charity.

On Saturday, May 1, the Culinary Center of Kansas City, in Overland Park, Kansas, will hold its first annual Great American Bake Sale in conjunction with its first annual Festival of Smoke, a quintessential barbecue event that will run from 8:30 to 2 and feature smoking and grilling education, competition among Culinary Center chefs, a make-your-own-rub station and, loads of great barbecue plus fixings and much more.

When you're ready for dessert, or a sweet treat to take home, visit the bake sale. In 2009, Great American Bake Sales held across the nation raised more than $1,220,000 to fund after school and summer feeding programs for children, and support Share Our Strength’s Operation Frontline®, a chef-led nutrition education program for low-income children and families.

Here are nine more reasons to hold your own Great American Bake Sale:

12.6 million…American children wonder if they will eat in the morning

13%…of American families with children under six years old face hunger

50%…of American food stamp recipients are children

60%…of requests for emergency food assistance come from American families with children

89%…of low-income American children who receive school lunches do not receive regular meals during the summer

One…summer of poor nutrition will seriously impair a child’s ability to learn

1 in 3…Americans who stand in a soup kitchen line are children

1 in 5…American households with children live at risk of hunger

1 in 10…American households lack access to enough food

You'll have a wonderful time, eat some amazing food and support a great cause during the Culinary Center of Kansas City's Festival of Smoke and Great American Bake Sale.

*Lisa Waterman Gray is a part-time employee of the Culinary Center of Kansas City

Winter Harvest at Seghesio Family Vineyards

2010-04-14T13:33:00.000-07:00

Pete Seghesio (center) continues his family traditions with fellow wine growers.

For Pete Seghesio, nothing tastes better than freshly made sausage served atop a slice of crusty bread, with a glass of Zinfandel, at 10 o’clock in the morning. It’s a flavorful way to celebrate two family traditions – making wine and handcrafting Italian sausage.

Seghesio Family Vineyards, located in Sonoma County, has long been known for quality wines, including their 2007 Zinfandel, which appeared on Wine Spectator’s list of the top 100 wines. But when harvest season has ended each year, the family shares another tradition - making sausage amidst the wine barrels.

The Seghesio family creates 2,000 pounds of sausage every December. They use Boston butt with 10 percent fat blended back in, because pork is much leaner now than when Pete’s grandmother created this recipe. Once the meat has been spread across a long table, family members pour a mixture of Zinfandel and fresh garlic across every 100 pounds of meat. Healthy doses of salt, pepper, nutmeg, clove, and allspice follow. Then dozens of gloved hands knead the meat to incorporate the seasonings.

The sausage machine (circa 1859) that has been used by the family since the late 1800s

In the early days, the Seghesios used an 1859 sausage machine. Although their grinding machines are newer now, filling the casings still requires plenty of hands-on attention. Pete blows into a sheath of cow intestine before placing it on a spout and then holds it tightly as meat fills the long casing. Expert hands tie-off the casing in six-inch lengths and then hang dozens of sausages on clotheslines near the wine barrels.

Pete Seghesio fills cow intestine with sausage

The Seghesio family also has turned this event into an annual party, attended by many members of their Centennial (wine) Club; some even help to make the sausage. As everyone works the wine flows, finished sausages sizzle in frying pans and neighbor, Frank Passalacqua, cooks risotto to accompany the freshly made meat. Pete shares samples of his own Sicilian-inspired sausage recipe with friends, full of fennel, fennel pollen, red pepper flakes, pepper, fresh garlic and secret ingredients.

Ed Seghesio, Chef Jon Helquist, Will and Pete Seghesio taste testing in the winery kitchen.

If you’d like to learn more about this lovely winter tradition, see their YouTube video, http://www.youtube.com/watch?v=NoJVmhR-XcQ.

PHOTOS COURTESY OF SEGHESIO FAMILY VINEYARDS
Lisa visited Seghesio Family Vineyards during a press trip, in February 2008

Birthday Baking With Chocolate and Coffee

2010-04-14T13:22:00.000-07:00

My birthday was coming up in several days and my husband, Mark, asked how I wanted to celebrate. Among other things, I mentioned that I might want a birthday cake.

But then this baking enthusiast realized that Mark wouldn't want to make a cake - great grilling and awesome breakfast food are his favorite kinds of cooking - and I really didn't want him to buy a cake. So I decided to combine two of my favorite flavors - chocolate and coffee - while celebrating my birthday and my joy in baking.

I started with a Chocolate Buttermilk 'Sheet Cake' recipe from Better Homes and Gardens NEW COOK BOOK and the tweaking began, with substitution of whole wheat pastry flour for unbleached flour and olive oil for half of the butter, a little less sugar, the addition of coffee. Then I put the batter in round cake pans so that I could create a layered cake with loads of frosting. See what you think:

Lisa's Dark Chocolate Layer Cake
Makes 16-20 servings

2 cups whole wheat pastry flour
1 3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/3 cup unsweetened cocoa powder
1 cup water
1/2 cup olive oil
2 eggs
1/2 cup buttermilk
2 tablespoons strong coffee
1 1/2 teaspoons vanilla

Grease and flour two 9-inch round cake pans and preheat oven to 350 degrees. Then combine flour, sugar, baking soda and salt; set aside.

In a medium saucepan combine butter, cocoa powder and water. Bring mixture just to boiling, stirring constantly. Add and incorporate olive oil. Add chocolate mixture to flour mixture and beat with an electric mixer on medium to high speed, until thoroughly combined. Add eggs, coffee, buttermilk and vanilla. Beat for 1 minute - batter will be thin.

Pour batter into the prepared pans. Bake 25-30 minutes until toothpick comes out clean; do not overbake. Cool completely, remove from pans (VOE-be very patient as you remove the cakes, they're quite tender and may break easily) and allow to rest on parchment paper.

Put one layer on cake plate or tray and spread thick layer of frosting on top (see recipe below). Place second cake layer on top of frosting and then frost entire outside of cake. Keep refrigerated until 15-20 minutes before serving, allowing to reach room temperature. ENJOY!

Chocolate frosting

4 tablespoons butter, softened
4 ounces low-fat cream cheese, softened
1 teaspoon vanilla
2 tablespoons strong coffee
1/4 cup plus 1 tablespoon cocoa
2 1/4-2 1/2 cups confectioners sugar
milk as needed

Combine butter and cream cheese until smooth and creamy. Add vanilla, coffee and cocoa and mix thoroughly. Slowly add confectioners sugar, stirring to combine until all sugar is incorporated. Add milk by the tablespoon to thin, if needed.

San Francisco's Ultimate Chinatown Tours

2010-04-14T13:09:00.000-07:00

photo courtesy of Shirley Fong-Torres

Within moments after joining Shirley Fong-Torres on a tour of her beloved Chinatown, it’s easy to understand why, in 2007, San Francisco Weekly named her company, Wok Wiz Chinatown Tours and Cooking Company, 'The Best Chinatown Tour in San Francisco.' The New York Times, Gourmet, and Cooking Light also have called the tours top San Francisco attractions.

Photo courtesy of Kenny Wardell

Fong-Torres lives and breathes Chinese history, culture, and cuisine as she shares the area she knows so well, coupled with a dazzling smile and boundless energy. She and her guides enchant visitors during the Wok Wiz Daily Tour, and the I Can't Believe I Ate My Way Through Chinatown! tour.

photo courtesy of Shirley Fong-Torres

Because each tour leader speaks fluent Cantonese, visitors can experience some of Chinatown’s oldest restaurants. A traditional Chinese breakfast or dim sum luncheon; visits to a Chinese temple or a neighborhood farmer’s market; history lessons about Chinese immigration to the area, and tips regarding the best places to shop, are only a few tour highlights.

If Wok Wiz tours can help participants achieve a greater understanding of Chinese immigrants and their contributions to American life – while introducing them to great food – then Fong-Torres believes she has accomplished her mission.

While this 5’2” human dynamo lights up San Francisco’s culinary and cultural world, Wok Wiz is far from her only pursuit. Fong-Torres is a passionate food-lover and traveler who also has shared her infectious enthusiasm with Good Morning America, the Food Network, the Discovery Channel, Fine Living TV, PBS, and Rachel Ray viewers, plus European and Australian networks. She frequently gives talks and seminars, and has been a guest chef at food fairs such as Goldsboro, North Carolina’s "Feast in the East,” and the Iowa State Fair.

Fong-Torres’ books include her most recent, The Woman Who Ate CHINATOWN: A San Francisco Odyssey. This freelance travel writer also has appeared on the History and Discovery Channels and in (in-flight) videos for Qantas and Hawaiian Airlines, and JetBlue.

The next time you visit San Francisco, sign up for a tour of Chinatown with Fong-Torres. You'll learn a lot, eat well - and have a blast!

photo courtesy of Shirley Fong-Torres

For listening: In Nov. 2009, I talked as an 'expert' on Kansas restaurants w/the food editor of the St. Louis Post Dispatch, who talked about Missouri restaurants - http://feedproxy.google.com/~r/LiveFromJaspersKitchenWithJasperMirabile/~5/oOHpu-qeEJO/Jasper091128.mp3.%20click & listen from 23-41 minutes into the podcast. ENJOY!