Dessert as Easy as 1, 2, 3

Chocolate Puff right out of the oven

Have you ever been in a twist over what to make for dessert when you have unexpected company? Ever have to bring dessert to dinner at a friend's house?  How about just needing something quick and simple, yet elegant and satisfying? I have the answer for you.

3 Simple Ingredients

It's a Chocolate Puff.  Yes, I know it sounds more complicated than it really is, but believe me, it's quick and simple.  The only thing simpler would be ice cream sundaes. Really- trust me on this.  This has become my new go to dessert, and everyone LOVES it! All you need is three simple ingredients.  Keep them on hand and you will never be at a loss for a quick and elegant dessert again.

Chocolate Puff

1 package frozen puff pastry, thawed

Step 1

1 large chocolate bar of your choice (I prefer Special Dark)
Slivered almonds, large handful



Unfold pastry on a cutting board. 
Place chocolate bar in the center of the center panel.

Step 2

Make vertical cuts at each of the four corners of the candy bar to the edge of the pastry.


Make about 5 (45 degree angle) cuts on either side of the bar.
Fold ends over the chocolate bar.  Fold angled strips alternately across front of the candy bar as if you were making a braid.

Step 3

Carefully place pastry on parchment lined baking sheet. 
Brush with egg wash and sprinkle with slivered almonds. Bake at 425 degrees for approx. 15 - 20 minutes until puffed and golden.

Are You Waffling?

Stove top Waffle Iron

Like most people do from time to time, I've been vacillating about making a career move recently.  I guess you could say that I'm waffling about some of my options. But since this blog is about food and not my career in design and construction, let's talk about another type of waffling.  

I have a stove top Belgium waffle iron that has been under utilized for years.  I take it out rarely to make waffles for an occasional Sunday brunch.  So I decided to use it for some favorite foods.  Mostly because it seemed like a much more healthy alternative than frying.  And the geometric shape of a waffle is unexpected and fun.  There's something about waffle geometry and the transformative power of the waffle iron that turns (almost) any recipe into an adventure.  

The stove top waffle iron was patented by Dutch American inventor Cornelius Swathout on August 24, 1869 and its anniversary is celebrated as National Waffle Day.   The Belgium Waffle was brought to the US at the New York World's Fair in 1964 by Brussels restauranteur Maurice Vermersch based on the recipe that his wife developed during World War II.  I remember the first time I had a Belgium waffle with ice cream and stawberries- it was at the Big E in the mid 70's.  I thought it was AMAZING.  You will find that the following Belgium waffle recipe is just as amazing because it is light and airy on the inside and has a slight crunch on the outside.  Mother's Day is tomorrow, and if you are planning on making breakfast or brunch, you might want to consider this classic favorite.

Waffled hash browns with poached egg

So, I've fallen in love with my waffle iron all over again recently and discovered that it can be used for any number of foods.  One of my favorites is hash browns! If you don't have time to make them from scratch, you can use tater tots- they work just as well.  Serve with a poached egg on top and you have a real breakfast winner.  I've also discovered that you can waffle the following:

Waffled Dumplings

Crab Cakes
Banana Bread
Dumplings / Pierogies / Ravioli
Chicken Fingers
Rice
Mac & Cheese
Portobello Mushrooms
Hamburgers
French Toast
Grilled Cheese 
BLT's
Quesadillas

What are you waffling about? Get creative, be adventurous, and surprise your family with something unexpected and fun!


Classic Belgium Waffles

Belgium Waffles with Strawberries and Syrup

4 eggs, separated
1/4 c. sugar
1 t. salt
6 T. butter, melted
2 c. flour
2 t. baking powder
1 1/3 c. milk

Beat egg whites until stiff; set aside.  In mixing bowl, combine dry ingredients.  In a separate bowl, beat milk, egg yolks and butter and add to dry ingredients.  Beat until batter is smooth. Fold in egg whites. Bake in waffle iron until golden and crisp, about 4 minutes.

10th Annual Holiday Party- Baking it Forward

Thanks to all for Baking it Forward!

I am still feeling so fulfilled as I write this after having delivered trays of homemade holiday cookies to those in need and the first responders in Shelton (where my office is located) on Christmas week.  It is so gratifying to bring something so unexpected, yet greatly appreciated, to those who really deserve it- For me, that's what the holidays are all about.

What started out 10 years ago as a way to save my sanity during the holidays, turned into an event that grew exponentially with each year.  Hosting a Cookie Swap saved me from the 48 hour cookie baking blitz hangover for sure, and I was very pleasantly surprised by all the wonderful and delectable holiday cookies that my friends and family proudly brought to the party. 

Beautifully Packaged Cookies

 
Year #2 grew to include the guys and even more snacks and holiday drinks, but this time, we added a Yankee Re-Gift Swap to mix things up.  We've come to find out that there were always one or two gifts that were most desired as they served as a big source of amusement, and the game became a little cut-throat (in a friendly sort of way).   

In Year #5, one or two of the gifts managed to reappear under our tree.  The guest list grew and so did the small plates and libations.  We always provide beer and wine, but sometimes include a signature cocktail such as a specialty martini, mimosa or homemade eggnog. This was the year that we started to include a prize for 'Best Cookie' which kept everyone on their best cookie baking game.

Year #6: It seemed unfulfilling that all of us enjoyed the event so much while there were others that were not so blessed with a home, family and friends, presents under the tree and food in their bellies.  So that year, we started donating a tray of cookies to a charity of our choice.  These donated trays were always welcomed and it made all of us feel the spirit of the season even more intensely.



Holiday Appetizers

Year #10, the largest attendance included 32 people, probably because it didn't snow on the day of the event!  The food was amazing- everyone contributed small plates which included pulled pork sliders, stuffed breads, spaghetti and meatball muffins, cocktail meatballs and turkey and stuffing eggrolls. And for dessert, brownie cake and homemade eggnog. And the cookies were just amazing.  We had so much that 6 trays were donated to charity.

You can see how my modest holiday party / cookie swap

Herbed Goat Cheese Pinecones

has grown over the years.  It gives me so much pleasure to host this signature event as a way to gather friends and to say thanks- Because when I really think about it.... for me, it's all about friendship, appreciation and generosity.  My sincere thank you to all who have contributed over the years to this event.  I will be writing a cookbook commemorating the 10th Annual Holiday Party, and will include a compilation of cookie recipes, savory snacks and hosting tips.  Meantime, I share some of the highlights of our holiday party with you.  Best wishes for a happy holiday season and a happy, healthy and prosperous New Year!

Cocktail Meatballs (at every event for the past 10 years)
1 lb hamburger
1 egg
1/3 c breadcrumbs
2 T A-1 Steak Sauce

Combine all ingredients and shape into small meatballs.  Brown under broiler in a cookie sheet lined with foil.  Drain fat and add to large frying pan along with:  1 c A-! steak sauce, 4 T brown sugar and 6 T butter.  Simmer, covered for 15 minutes and serve warm.

Sausalito Crab Dip 
1 pkg. Knorr Leek Soup Mix
1.5 c sour cream
1 T lemon juice
1/2 t hot pepper sauce
2 cans lump crab meat, drained
1 can artichoke hearts, drained and chopped
1 c shredded Swiss cheese
1 T chopped fresh dill

Mix all ingredients together and chill for 2 hours.  I like to hollow out a round pumpernickel bread and fill with dip.  Garnish with cherry tomatoes and fresh rosemary to simulate holly.

Turkey and Stuffing Eggrolls
Left over chopped turkey meat
Left over stuffing
Left over mashed potatoes\
Eggroll wrappers

Combine first three ingredients and place a large tablespoon of mixture in bottom corner of eggroll wrapper.  Brush opposite corner with a little water and roll up from the bottom, fold in sides and seal with top.  Fry in shallow pan with canola oil and serve with hot gravy and / or cranberry sauce.


Brownie Cake

Brownie Cake
1 stick butter
4 eggs
1 lb. can Hershey's Syrup
1 c sugar
1 c flour
1 t baking powder
1 t vanilla
1 c chopped walnuts or chocolate chips (optional)

Mix all ingredients together and pour into a prepared tube pan.  Bake at 350 degrees for 45 minutes.  Cool, unmold and sprinkle with powdered sugar or chocolate glaze.

Catch of the Day

As a child, I was very intrigued by what my mother, but particularly my grandmothers were cooking in the kitchen.  When I became a mother myself in 1989, I had dreams of passing those traditions down to my daughter, Alyssa.  Although she was not as intrigued by the mystique of cooking as I was, she did help assist with various holiday baking, which she still remembers to this day.

Now grown up and on her own, my daughter had a wonderful opportunity to go fishing off the coast of Seattle, where she now lives.  She had a great time and caught one large salmon, which was later cleaned and filleted for her.  She sent me this picture of her holding her great catch along with "How do I cook it?"

Alyssa caught the big one!

Salmon is one of my favorite fishes (and hers too!) and I love to try new and exciting recipes. One of my favorite go to recipes is for Barbecue Roasted Salmon.  This is the recipe I sent her to cook her freshly caught salmon that night along with rice pilaf and a salad. Keep in mind that she had just moved into her first apartment, so ingredients, utensils, etc. were very sparse at the time.  Later that night, I received pictures of her fresh salmon dinner masterpiece. Interestingly, she seemed to be quite pleasantly surprised when it turned out just like mine.  The proof that it was as good as she said it was is that there was not a flake of fish left- that's all you need to know that this recipe will be sure to reel you in, and before you know it, you'll be hooked on this salmon!

Nicely filleted salmon

The flavor of this salmon is an intriguing blend of sweet (thanks to brown sugar and cinnamon), spicy (chili powder and cumin lend a barbecue flavor), and tart (lemon rind).  You don't have to cook the salmon on a cedar plank, however I prefer to because the infusion of the cedar lends yet another layer of flavor.  

Barbecue Roasted Salmon

1/4 c pineapple juice
2 T fresh lemon juice

Roasting on the grill

4 (6 oz) salmon fillets
2 T brown sugar
4 t chili powder
2 t grated lemon rind
1/4 t ground cumin
1/2 t salt

Catch of the Day is served!

1/4 t cinnamon
lemon slices (optional)

Combine first three ingredients and let marinate in a shallow pan in refrigerator for one hour. Meantime, combine sugar and next 5 ingredients in a bowl.  Preheat oven to 400 degrees (or soak a cedar plan in cool water).  Remove fish from liquid and discard marinade.  Rub barbecue mixture over fish and place in 11 x 17 inch baking dish covered with cooking spray (or cedar plank).  Bake for 12 minutes or until fish flakes easily when tested with a fork.  Serve with lemon slices.

One Potato, Two Potato, Three Potato, Four....

One Potato, two potato, three potato, four.... I can't believe I forgot the rest of it! Decades later, I am at a loss for what was once a childhood standard for me. I can even see me with my friends doing this in the back yard with our fists....Yikes!! 

Fresh Garden Potatoes

In any event, I never realized or appreciated just how good fresh garden potatoes could be until my husband and I started growing them in our garden which yields approx. 3 bushels of red and white potatoes each year.  People frequently ask him, "What is Marcia going to do with all those potatoes?" Well, truth be told, I use most of them. I'm not married to Mr. Meat &Potatoes for nothing, ya know! 


Who was it that said, "I never met a potato that I didn't like!" I think it may have been Oprah. French fries, mashed potatoes, potato pancakes, scalloped potatoes, gnocchi, spaetzel, baked potatoes, roasted potatoes.... [flashback to the floor scrubbing scene in Forrest Gump]. Who doesn't love potatoes? They're the perfect accompaniment to any meat, or poultry dish, and so versatile too. Consider potatoes to go with braised short ribs, roasted chicken or even as an appetizer- baby ones, served with sour cream and chives. Want a new twist on some old favorites?  Check these out (big nod to Ming Tsai for the inspiration!).  Believe me when I say that they will soon become your new go to favorites!

Crushed potatoes before roasting

Oven Roasted Potato Rounds
small red or white potatoes
olive oil
sea salt and freshly ground black pepper

Preheat oven to 400 degrees.  Arrange potatoes on a rimmed cookie sheet and add 1/2 to 3/4 cup water, depending on how many potatoes there are.  Tightly wrap with aluminum foil and bake (actually they steam) in the oven for 20 minutes.  Remove from oven, remove foil and sop up any remaining water with a paper towel. Take a glass measuring cup or heavy mug and squish each potato until they are about 1/2 - 3/4 inches thick, but not broken.  Drizzle with olive oil and sprinkle with salt and pepper. [I have replaced pan roasted potatoes with these because you don't have to watch over them as they cook and they make a much more attractive presentation].

Blue Cheese Smashed Potatoes with Lamb Chops

Blue Cheese Smashed Potatoes
4 large baking potatoes
1 c. heavy cream
1 c. crumbled blue cheese or gorgonzola
salt and pepper
1/2 lb. fresh baby spinach, optional

Preheat oven to 400 degrees.  Wrap each potato in foil and prick several times with a fork through the foil.  Bake until soft, about 45 min. to 1 hour.  Remove potatoes.  In a large, heavy skillet, heat cream over high heat until it comes to a simmer.  Reduce heat to medium and simmer until the cream is reduced by half, about 10 min.  Add the cheese and stir to blend.  

Place the potatoes in a large bowl and use a potato masher or 2 large forks to mash them, skin and all.  Fold the hot cream mixture (and fresh spinach, if desired) into the potatoes and season with salt and pepper.  

Twice Baked Potatoes 

Twice Baked Potatoes
5 large potatoes
butter
1 pt. sour cream
8 oz. shredded cheddar cheese + extra for the top
chopped chives, bacon and extra sour cream

Preheat oven to 375 degrees.  Rub potatoes with butter and bake 1 1/4 hours.  Prick potatoes 1/2 way into cooking time.  Remove potatoes and let cool enough to handle.  Cut potatoes in half and scoop out the insides into a medium bowl.  Add remaining ingredients and fill potato skins.  Sprinkle with extra cheese (and chives, if desired). [Potatoes can be frozen at this point and baked at a later date]. Bake at 350 degrees for 1/2 hour. Remove from oven and drizzle with sour cream and top with chopped fresh chives and bacon crumbles.

No Time to Cook? Let the Crock Pot Do it for You!

Having spent most of the month of July healing from oral surgery, I had the perfect excuse to slack off when it came to preparing meals.  Soups, smoothies and milkshakes became by best friends, and Jenna McCarthy, who not only provided me with reassurance that all would be fine in the end, but a very funny and entertaining book to read while I was recovering.  I could relate to everything she wrote about in If It Was Easy, They'd Call the Whole Damn Thing a Honeymoon http://www.jennamccarthy.com/books.php (because it was all true) so much so, that I found myself laughing out loud.  (oh, and yeah, that would be me, in the vintage apron and heels ;) Thank you, Jenna, for the advice and the bedside company.  Now it's my turn to help you.
You're right, there is at least one woman out there who wakes up each day, eager to show her family how much she cares for them through a new and innovative display of culinary wizardry- Yes, it's ME! Think back to the time before kids, when you loved to cook for friends and spend hours scanning cookbooks for ideas (like I do) for inspiration- it was a fun an creative outlet for you, right??.... Well, I'm telling you it's time to ditch Taco Tuesday, my friend!

Big nod to Denise Egan, a colleague of mine, who told me about her 'go to' meal which is just the thing you need, with all you have going on between your family and busy life.  I guarantee that this crock pot chicken is the absolute best that you will ever taste! Of all the recipes I've posted in this blog, it's hands down the EASIEST!  

Rosemary Lemon Chicken

All you have to do is start with a whole chicken that has been washed and dried.  Rub the outside with olive oil, season with salt and pepper  and whatever herbs and spices you prefer (she uses Italian seasonings) and cook it in the crock pot on low all day.  When you come home in the evening, you will have moist and flavorful chicken that even makes its own gravy.  Yes, it really IS that simple.  I made it the other night with freshly chopped rosemary and lemon and served it with fresh roasted potatoes and string beans from the garden and it was FANTASTIC! Added benefit: use leftovers to make the Tarragon Chicken or Tai Chicken salad I wrote about in my June 2013 post.  Want to be a little more adventurous? Try these variations:

Balsamic Chicken

Balsamic Chicken
1 t. garlic powder
1 t. dried basil
1/2 t. salt
1/2 t. pepper
2 t. dried, minced onion
2 cloves garlic, minced
Chopped parsley

Drizzle seasoned chicken with 1/2 c. balsamic vinegar before cooking.
Kick it up by serving over couscous with crushed peanuts and green peas.

Tandori Chicken
1 t. ground coriander
1 t. ground cumin
1 t. tumeric
1 t. cayenne
1 T. garam masala
1 T. paprika
2 T. minced ginger
1 t. salt
4 cloves minced garlic
2 T. lemon juice

Kick it up by serving with herb roasted potatoes and sauteed Swiss chard with garlic and olive oil. 

Isn't that Just Peachy?

Nothing says summer like fresh peaches.  Freshly picked peaches from the local farm stand- not those hard, mealy things you find in the grocery store.  I've recently developed a love affair with the succulent peaches at our local farm stand.  They're so juicy and flavorful, and their color is amazing.  Go out and get them while you can because the season is almost over. 

A friend of mine told me how to freeze fresh peaches:  Cut in half and remove the pit. Squeeze of fresh lemon juice on cut side and place face down on cookie sheet.  Place in freezer until frozen, then remove and place into zip lock baggies.  She does this each year so that she can have peach melba all winter long.  Peach daiquiris wouldn't be bad either ;)

This is the quintessential summer salad- the onion and the arugula and vinegar are are the perfect counterpoint to the sweetness of the fruit.

Peach and Watermelon Salad
2 c cubed peaches
2 c cubed watermelon
1 c chopped arugula
1 T olive oil
1 T red wine vinegar
1/4 c chopped red onion
2 T chopped fresh basil
1 t kosher salt
1 t ground black pepper

Mix all ingredients and toss in large bowl.

Grilled Peaches with Rum 'Barbecue' Sauce
4 Peaches
8 mint leaves
Rum Sauce:
1/4 c dark rum
1/2 stick butter, cut in 1/2" pieces
1/4 c brown sugar
1/4 c heavy cream
1/2 t ground cinnamon
pinch salt

1c vanilla ice cream

Grill peaches until browned on both sides- 2 min. per side, basting with 1/2 rum sauce.  Serve over ice cream with remaining rum sauce and garnish with mint leaves.

Peachy Pork Tenderloin Salad
Grilled pork tenderloin (sliced) over a salad of mixed greens, candied walnuts, dried cherries or cranberries and crumbled goat cheese.  Drizzle with Raspberry Walnut vinaigrette dressing.

Peach Pie
Filling:
7 - 9 peaches, cut in wedges
1 c sugar
1/4 c flour
1 T lemon juice

Streusel Topping:
1/2 c pecans, chopped
1/4 c brown sugar
2 T butter, softened
1 t vanilla

Pour filling into unbaked pie shell. Top with steusel and bake 45 min. at 375 degrees.

So Easy It's Sinful

Who doesn’t love a warm, home cooked meal?  But after a long day at work, many do not have the time (or patience). Making heartwarming, home cooked meals doesn’t have to be a lengthy, or expensive, endeavor.   I am frequently asked by friends and co-workers for easy but elegant food ideas, and these are usually at the top of my list.  The following recipes were “staples” in my family’s house when I was a young girl growing up.  Long before I discovered Martha Stewart, it was sometimes my responsibility to prepare these meals for the family, and I frequently still do to this day. (Big nod to Mom). These are also perfect if you have adolescents that want to help out with the evening meal.  What could be better on a cold, mid-winter day than to make your family home cooked, comfort foods that give them that ‘ummm, that’s good” feeling?  Try them and let me know what you think.

Crock Pot Roast

Crock Pot Roast

2 lbs chuck roast

1 can cream of mushroom soup

1 lb potatoes, peeled and halved

1 lb carrots, peeled and very roughly chopped

2 onions, peeled and quartered

Put meat in crock pot. Cover with vegetables and top with soup. Cover and cook on low for 8 – 10 hrs.



 

Meatloaf

1 lb hamburger

1 pkg. dry onion soup mix

4 oz can tomato sauce

1/3 c  breadcrumbs

1 egg

Mix all together and bake in loaf pan 35 – 40 min. at 350 degrees.

Stuffed Scallops

1 – 1 ½ lbs bay scallops

Juice of 1 lemon

1 ½ c breadcrumbs

½ stick butter, melted

¼ c white wine, optional

2 T grated parmesan cheese

Dash of Worcestershire sauce

Pour lemon juice in small casserole dish.  Spread scallops over juice. Combine remaining ingredients and spread over top.  Bake for 20 min. at 350 degrees.

Don't time for dessert?  You only need 30 min. (baking time only) for these!  Here are two, 2 ingredient desserts.  You'll want to keep these ingredients on hand for when you need to whip up something super fast and don't have time to think about what to make, let alone to spend the time making it.  Now, what can be more simple than that??

Angel's Delight:  1 pkg. Angel food cake mix, 1 (20 oz.) can crushed pineapple

Pumpkin Squares:    1 pkg. carrot cake mix, 1 (15 oz.) can pumpkin puree

Mix in a bowl and bake in a greased 13 x 9 pan at 350 degrees for 30 minutes.

You can serve whipped cream and strawberries with the angel food cake, and frost the pumpkin squares with cream cheese frosting, but both are delightfully good without them.