New Cookbook for me

 The Bundt Collection was calling my name.

First cake I made from this cookbook was a HUGE hit at my office.

Black Cocoa Bundt Cake

Ingredients:

 1 1/4 c unsalted butter, at room temperature, cut into chunks

2 1/2 c white sugar

4 large eggs

1 1/2 t vanilla (I use this vanilla) 

1 1/2 c all purpose flour

2/3 c black cocoa

2 1/2 t espresso powder

1 t kosher salt

3/4 t baking powder

3/4 c buttermilk, room temperature

DO NOT PREHEAT OVEN

Generously spray a 10 cup bundt pan with Pam with Flour.

In a bowl of a mixer, add butter and sugar and mix for 3 to 4 minutes. Scrape the sides. Add eggs one at a time while beating, and then add vanilla.

In a separate bowl, put the flour, cocoa, espresso powder, salt and baking powder together.

To the mixer, add 1/3 of the flour and 1/2 of the buttermilk. Stir. Then add 1/3 of flour and the rest of the buttermilk while mixing; and then add the remaining of the flour. 

Pour batter into pan and put in cold oven and bake at 325 for 50-55 minutes. Test by using a toothpick.

Flip onto wire rack with cake in pan but cake on pan. Remove pan after 15 minutes. Let cool.

Vanilla Bean Glaze

1 c confectionary sugar

3 T whipping cream

1/2 t double vanilla

1/2 t kosher salt

Mix all ingredients together in a bowl. Put on the cake when cool.\

Eat Your Books

 As you may know, I have a few cookbooks. I have more than a few. When I get a new book, I mark down (using post it notes) which recipes look interesting. And then I put the book on the shelf and hope I remember what recipes are in there. 

I plan my menus weekly, and go through some of the books searching for the perfect recipe for the week (who is eating dinner at the house and how much time I have to prepare the meal). 

One of my community members, Robin, suggested Eat Your Books.

Here is how EYB describes itself:

Eat Your Books is a website for people who love cookbooks and love to use great recipes. If you have a cookbook collection, you probably get a lot of pleasure from browsing your books - but there are times when you haven't got time to look through them all to find a recipe. Or maybe you feel you're not using them as effectively as you'd like, sticking to familiar recipes or not branching beyond the current favorites.

Eat Your Books can help you find recipes in seconds - we're the only website to have indexed the most popular cookbooks, so you can include them in your online searches.You might also like to use recipes from other sources and with Eat Your Books you can do a single search across ALL your recipes, no matter where they are.  

With Eat Your Books you can create your own personal Bookshelf and you can find recipes across:

• Your cookbooks - tell us which cookbooks you own. If we haven't indexed a favorite book, use the EYB indexing tools and do it yourself.  

• Your food magazines - add that stack of magazines, all the most popular magazines have been indexed.  

• Great food blogs and websites - add Food52, David Lebovitz, Smitten Kitchen, 101 Cookbooks and many more.  

• Your own personal recipe clippings - bring some order to your clippings files by using the EYB indexing tools.  

• Your favorite online recipes - using the EYB Bookmarklet you can add any online recipe to your collection.

Eat Your Books is NOT a recipe site, so you won't find the recipes here, but you will be able to find them and if there is an online version of the recipe there will be a link to it.  

It costs $30 a year to sign up. Once you are a member you select the cookbooks that you own to your bookshelf. I would say 99% of my cookbooks that I own have been indexed, so I don’t need to add anything else. I have a few books that are not indexed (mostly community groups that published cookbooks for fundraising), and I haven’t had the time to volunteer to index them.

Once your books are entered, you can search your recipes (and you can filter for ingredients, and course (Asparagus and side dish); and the titles appear (with the cookbook and page number).

It is life changing, especially if you belong to a CSA and get weekly boxes. You can search for that ingredient and find a recipe in a book that you already own.

I have already searched their list of cookbooks that will be published in 2023. That is very nice.

Let me know what you think.

Tomatoes with herbed ricotta

I love the days of fresh grown tomatoes in New England.  Of course, I have NO talent growing a garden, so I rely on the local community farms.  Early August is here and so are the tomatoes!

2 cups fresh ricotta

3 T minced scallions (about two)

2 T minced fresh dill

1 T minced fresh chives

Kosher salt

pepper

2 pints assorted tomatoes

1 t minced garlic

1 T olive oil

1/2 julienned fresh basil leaves

Fluer de sel

In a medium bowl, mix the ricotta, scallions, dill, chives, salt and pepper.

Cut the tomatoes in wedges and place in another bowl with the garlic, olive oil. 1 t salt and pepper.

When ready to serve, add the basil to the tomatoes and mix.  Put the ricotta in a small glass bowl on a platter, and surround the bowl with the tomatoes, discarding the liquid.  Sprinkle with salt and serve.

Broccoli, Red Pepper and Tofu Stir Fry with Balsamic Vinegar

A hit!  I made one batch with tofu and one batch with chicken!

Ingredients

• 14 ounces extra firm tofu , water-packed, drained (I used a pound of thin chicken breasts cut into cubes for the chicken based version)
• 3 tablespoons balsamic vinegar
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon honey or 1 tablespoon agave syrup
• 2 garlic cloves , minced
• 1 tablespoon grated ginger
• 1 tablespoon vegetable oil , for broccoli
• ½ lb broccoli floret
• 1 tablespoon vegetable oil , for red pepper
• 1 red pepper , thinly sliced (I use red bell pepper)
• 1 tablespoon vegetable oil , for tofu
• 4 scallions , sliced, for garnish 

Directions

1.  Cut the tofu across the width into 6 slabs. Cut each slab in half to make 12 squares. Blot the tofu to remove some of the moisture and set aside.

2.  Whisk together the balsamic vinegar, soy sauce, honey, garlic, and ginger in a small bowl and set aside.

3.  Saute the broccoli in 1 tablespoon of oil over medium-high heat until bright green and starting to brown in places, about 5 minutes. Remove broccoli from the pan.

4.  Saute the red pepper in 1 tablespoon of oil over medium-high heat until it starts to brown, about 3 minutes. Remove the red pepper from the pan.

5.  Saute the tofu in the remaining 1 tablespoon of vegetable oil over medium-high heat until browned, 2 minutes per side or until crispy.

6.  Add the vinegar mixture to the tofu and simmer until slightly thickened, about 1 minute.

7.  Return the broccoli and peppers to the pan and gently toss to coat with the sauce.

8.  Garnish with the scallions and serve with brown rice or another whole grain.

Rugelach

A family friend gave me this recipe a few years ago, and my family loves it!

1 c flour
2 sticks butter
1/2 lb cream cheese
one package of mini chocolate chips
Cinnamon and sugar

Combine flour, butter and cream cheese in food processor.  Wrap ball of dough in plastic wrap.  Refrigerate 8 hours.  Cut in half.  Roll out two thin circle.  Spread 1 cup of mini chocolate chips onto each circle and press them into the dough.  Sprinkle with cinnamon and sugar.  Cut with pizza cutter into wedges (I like doing more than 16 wedges, use your judgement).

Roll up each wedge from the outside to the center.

Place on greased baking sheet.

Sprinkle again with cinnamon and sugar.

Bake 350 degrees for 15-20 minutes - until golden brown.

Salted Caramel Brownies

Another to DIE FOR recipe by Ina Garten.

INGREDIENTS
2 sticks unsalted butter
8 oz chocolate chips (in one bowl)
6 oz chocolate chips (in a second bowl)
3 oz unsweetened chocolate
3 large eggs
1 1/2 T instant coffee granules
1 T vanilla extract
1 cup plus 2 T sugar
1/2 cup of flour
1 1/2 t baking powder
1/2 t kosher salt
5 oz caramel sauce
2-3 t flaked sea salt

Preheat oven to 350 degrees.  Spray Pam on a 9 x 12 inch baking pan.

Melt butter, 8 oz of chocolate chips and unsweetened chocolate in a double boiler.  Allow to cool for 15 minutes.  In a large bowl combine the eggs, coffee, vanilla and sugar.  Stir the chocolate mixture into the eggs and cool.

In a medium bowl, stir the flour, the baking powder and salt.  Add to the chocolate batter.  Add in chocolate chips (make sure the mixture is not too hot, or else the chocolate chips will melt).  Spread into baking pan.

Bake for 30 minutes, until a toothpick comes out clean.

Take out of the oven, and put on wire rack, and drizzle the caramel sauce on top of the hot brownies (you might need to heat up the caramel sauce).  Sprinkle with sea salt, and let cool.

Sweet Pototoes

I totally love sweet potatoes. I love them baked. . . I love sweet potato fries. I love sweet potato mash. I LOVE sweet potatoes. To me the fall is the best time to eat sweet potatoes.

Tonight I sliced sweet potatoes, and the put them on an oiled cookie sheet, and baked them.

YUMMY in MY TUMMY. I LOVE SWEET POTATOES.

Here are some other ways to eat them!

Recipe #1

Recipe #2

Recipe #3

CookBook

Now, I love my hubby. . . I really do. . . . but he hasn't bought me a surprise for awhile now. . . (non birthday, non anniversary, etc) surprise gift in a long time.

He emailed me from work a couple of weeks ago, that one of his coworkers brought in this ice cream as a thank you.


http://www.jenisicecreams.com/

And he ordered me the cookbook.

So, it came, and I gave it a whirl.

Salted Caramel Ice Cream

IS

THE

BEST!

Can't wait to have more. . . . and thank goodness it only makes a quart, because I would be eating it morning, noon and night!

http://www.amazon.com/Jenis-Splendid-Ice-Creams-Home/dp/1579654363

MUST BUY IT if you own an ice cream maker!

Waffles

Today at camp Mark earned his Junior Yeoman (in archery), so he wanted waffles. He got waffles! This time we used a mix that my mother in law purchased for me.

It is really easy. . . but doesn't make enough for my waffle crazy family.

Mark and Naomi love waffles fresh from the waffle iron.

Spring Time!

Spring time means spring cleaning, baseball, and spending time outside. It also means Pesach. Cleaning the house, buying really expensive Passover food, and attending seders, and of course prepping the youngest child for the four questions.

Looking through the recipes that I have collected over the years, and trying to decide what to make for every single meal. Hey, not a big deal to most people. However, during the 8 days of Passover, I have to cook EVERY single meal. There is no going out to eat. There is no school lunch. This is eight days of custom breakfasts, which causes alot of issues in my house. Every day we eat cold breakfast cereal. . . . we have a nice selection. Except during Pesach. Pesach cereal stinks. I have to whip out the Kosher For Passover pancakes, which is time consuming, when we are all trying to get out of the house. I could make eggs, but Naomi doesn't like plain eggs. I could make fried matza, but neither kid likes it, and Adam and I like different preperations.

And then there is dinner. . . . what a pain. I get out of work at 5 PM, and dinner is usually on the table by 6:15 PM. Most of the Pesach dinners require more prep (no frozen pasta, for example), and our favorite meals (homemade blintzes, latkes) take more time to prep. Of course, I have a vegetarian, and a kid who is possibly allergic to eggs.

Snacks aren't a problem. . . .

So what are my yearly favorites to make:
Passover granola - breakfast or snack
Passover Chocolate Chip Cookies
Asparagus "Risotto" made from farfel
Kosher for Passover Blintzes
Potato latkes.

This year I am making this soup.

Sooo, if you have any great ideas for dinners or breakfasts, please let me know!

Vegetarian Empanadas

A few years back, a new neighbor made homemade empanadas, that were out of this world. Of course, they were filled with meat, so my hubby couldn't try them. I kept saying how amazing they were!

Of course, I had to make them, and needed a recipe. I did find a recipe years back, that involved premade puff pastry dough! A blessing!!!!!

So, to make the empanada, you defrost the package of puff pastry for about 45 minutes (or an hour), and then start to make the filling, which is 3/4 cup of chopped onion, sauteed, and then mixed with a can of drained black beans, cumin, salt and pepper. Pour the onion and bean mixture into the food processor, and pulse (don't make cat food).

Roll out the dough, and cut into squares (I usually get nine squares out of a sheet). Put the a small dollop of filling onto the dough, then shred some cheese (cheddar for me), and then paint the edges with egg wash. Fold. Crimp. Put on a greased cookie sheet.

Put in the oven at 350 for 15 minutes (turning the pan once).

COOL or you will burn your tongue!

Serve with rice and a side veggie (asparagus is a favorite)

Waffles

Working moms . . . . dinner is always a rush. Right now I seem to be in a rut of the same things that are quick and easy to make.

WAIT. I decided to make breakfast for dinner. I used Alton Brown's waffle recipe (and doubled it) for last night's dinner.

http://www.foodnetwork.com/recipes/alton-brown/basic-waffle-recipe/index.html

SUCCESS. No photos because the waffles are GONE.

Farms

So, a few weeks ago, I made my first visit to Russo's in Watertown, which I loved, loved, loved. I just wish it wasn't so far out of my daily routine. . . . the fruit and veggies were amazing. I can't wait to try the homemade pasta, on my next visit.

Today we went to Wilson's Farm in Lexington, MA to pick out pumpkins. And we got some sort of awesome tomatoes . . . and purple cauliflower.

I love farm stores.

A creative dinner

I love baked potatoes. . . . love em. But I wanted to be more creative than just a plain ol' baked potato.

Sooo, last night I created a potato bar for dinner. Each child/adult was given one baked potato. Then the fun started. I had shredded cheddar cheese, sour cream, facos (fake bacon bits), salsa, BBQ sauce, hot sauce, brocoli, cucumbers, salt, pepper,etc.

The one rule was that if you make a gigantic thing, you MUST eat it. . . .

The kids really enjoyed designing their own dinner. We must do it again!

Another Great Meal at Thistle Hill Tavern

This time we took my parents and the kids. . . . and it was fabulous!

For starters we had - grilled asparagus, green pea falafel, zucchini pancakes and fried fennel. All were excellent. Both kids loved the fennel.

Salad - (1) Romaine salad with tristar strawberries (my favorite strawberry); (2) roasted red beet salad and (3) peach and buratta cheese salad (which was superb).

Dinner
Mark had the grilled octopus and loved it. . . . . ate the whole thing, except for two bites (one for me and one for my dad)

Papa - HAND MADE PAPPAREDELLE braised Fazio Farms rabbit, hen of the woods mushrooms, fava beans, peas, mint, pecorino

Adam - the best vegan burger he has ever had

Grandma -The trout

Naomi - the gratin, but Dave noticed that she did not like it, and asked if Rebecca could make a grilled cheese sandwich . . . . nice save Dave!!!!!

Me - Sea Bass - yummy

Desserts - one of everything! The cookie plate (one sandwich cookie, one biscotti and one vanilla wafer all homemade) with steamed caramel milk; two chocolate panna cottas (one for each kid), goat cheese tart with fresh blueberries and honey (to die for), buttermilk biscuit with rhubarb and the dessert special - fresh berry compote, which we all loved!!!!

A great dinner! It was nice for the kids and us to see Rebecca. The kids can't wait to go back again. Dave was really nice, and let Mark follow him outside to watch him work the awning.

Thanks for a great dinner!

Amazing Dinner at Thistle Hill - SUPER YUMMY

Shared Among Four people:

SPICED NUTS & SEEDS
FRIED FENNEL
GREEN PEA FALAFEL
HOUSE MADE PICKLED VEGETABLES
ZUCCHINI PANCAKES
Octapus

Salad Course:
SPRING LETTUCES fresh herbs, apple tree dairy goat cheese, citrus dressing
CHOPPED ROMAINE cucumbers, radishes, feta, mint, yogurt dressing
SHAVED MARKET SALAD: kale, beets, carrots, apples, sunflower seeds, herb vinaigrette

Main Course:

Gnocci (Adam)
Muscles (Jeff)
Rib Eye Steak (Stacey)
Diver Scallops (Stephanie)

Desserts:
Cinnamon - Chocolate Panna Cotta
Cookie dish
Goat Cheese yummy thing
Savory Buttermilk Buscuit with salted brown sugar mascarpone!

More later!

CupCake Camp

Wish I could go to this!

http://cupcakestakethecake.blogspot.com/2010/03/cupcakecamp-boston-coming-up-april-15th.html

Sounds like fun.

Passover

So, I was supposed to host Seder #2 this year. I had invited my parents, and some friends.

And then the flood happened. My entire basement was brought upstairs and placed into my dining room. It is still there.

I called my mom . . . . "I can't host seder. Can we come to your house?"

She of course, said yes.

I then asked "Can I invite our friends that I had invited to our house?"

She said "Yes."

Great.

On top of that, my mom won a raffle prize: free seder for 10! Kosher for Passover. What luck!

BUT, Passover still requires alot of preparing. This weekend I am making the following Passover foods:

Potato Latkes (to freeze for later in the week when I am rushed)
Granola (double batch - Mrs. Sachar's recipe)
Chocolate Chip Cookies (A Martha recipe)
Charoset with dates, raisins and nuts (a double recipe of course)
Flourless Chocolate Torte from the Cake Bible
Cranberry Orange Sorbet

This will be done Sunday, since Passover begins Monday evening.

A new toy

Oh how I want this new toy. I have been thinking about since Tuesday, when I first saw it. It looks very, very cool.

http://www.williams-sonoma.com/products/b335/?pkey=cbakeware-new

Maybe on Saturday. I need it!

Monday Night Dinner

I made an AWESOME dinner last night. I mean, this is a top ten dinner. And it was EASY. I had been saving this recipe, and decided to make it this week:

http://www.epicurious.com/recipes/food/views/Orecchiette-with-Fresh-Mozzarella-Grape-Tomatoes-and-Garlic-Chives-354335

I used shells, since I could not find orecchiette, but it was fabulous. I also used regular balsamic vinegar, but Adam and I just loved this recipe.

Hope you like it as much as I did!