Recipe: Best-Ever Potato Latkes

Best-Ever Potato Latkes
Food and Wine Magazine, p. 180, Dec 2014
5 Stars

True to the recipe's name, these were the best ever potato latkes we've ever made.  The latkes formed and stayed together nicely in the pan and had great flavor.  Instead of matzo meal, we used panko.

Recipe: Apple Cider-Cooked Farro

Apple Cider-Cooked Farro
Bon Appetit, p. 56, Nov 2014
4 stars

I'm writing this post almost a month after we made this recipe (behind on blogging!) so can't recall the dish 100%.  Plus, blog contributor and husband "the grandcruman" made the recipe.  I'll update this post the next time we make this!

Healthy vegetarian dish with good crunch and flavors.

Ingredients include:  celery root, apple, red onion, parsley, black olives, Pecorino, farro, apple cider vinegar, apple cider, bay leaf, Kosher salt, black pepper.

What we did differently:

• Used celery instead of celery root
• Left out the black olives
• Blanched the red onion in the farro cooking water for a couple of minutes

Recipe: Beef-and-Farro Soup

Beef-and-Farro Soup
Food and Wine Magazine, p. 126, Dec 2014
5 Stars

I'm writing this post almost a month after we made this recipe (behind on blogging!) so can't recall the dish 100%.  Plus, blog contributor and husband "the grandcruman" made the recipe.  I'll update this post the next time we make this!

A Chef Hugh Acheson recipe.  Nice flavor and easy to make.

Recipe: Alton Brown's Chocolate Bread Pudding

Alton Brown's Chocolate Bread Pudding
Good Eats on the Food Network
5 stars

After watching Alton Brown make Chocolate Bread Pudding on Good Eats, I came home one day and blog contributor and husband "the grandcruman" had made this for us for dessert!  Really really good.  I'd add more bourbon to it next time as well as a little bit of cinnamon and/or nutmeg.

Ski Cake

Like the "ski" cake that I made for blog contributor and husband "the grandcruman" for his birthday?

Recipe: Chocolate Whoopie Pies with Vanilla Cream Cheese Fluff

Chocolate Whoopie Pies with Vanilla Cream Cheese Fluff
Food and Wine Magazine, Dec 2014, p. 200
3.5 stars

Food and Wine Magazine really needs to test their recipes.  If you click the link above to this one, the recipe has a 'stamp' next to it that says "perfected in our test kitchen."  I think not.  (I've found that more often than not, their recipes aren't as accurate compared to Bon Appetit's.)

In any case, this recipe was ok -- I need to test the baking time and some things tomorrow when I bake the rest of the cakes.

Tips/Issues:

• The recipe says to use a 2-tablespoon ice cream scoop and scoop 10 level mounds of batter on to each baking sheet about 2 inches apart.  Um, do they use baking sheets made for giants?  10 mounds? Thank goodness I followed my instincts and only put 6 scoops of batter on to each sheet.  The cakes STILL ended up touching each other.  Tomorrow, I'll try small scoops of batter.
• The cakes were NOT done cooking at 12 minutes.  I baked them for 14, and they were perfectly done, but I'll test baking them for 16 min to see if the cakes harden up a little bit -- they were almost too soft to hold.
• The cakes also didn't come out round like cookies (not at all -- they looked like blobs).  I had to use a cookie cutter.

Recipe: Spiced Lamb Patties with Nutty Garlic Sauce

Spiced Lamb Patties with Nutty Garlic Sauce
Bon Appetit, November 2014, p. 48
5 stars

Freakin' delicious!
This is one of my favorite recipes we've made in the past few months.
Easy, complex flavors, pretty healthy, yum.

Modifications:

• Didn't make lamb patties -- just cooked the ground lamb in the pan like ground beef.
• Used naan instead of pita bread.

Next time:

• Use a LOT less oil (if any) when cooking the lamb.
• The garlic in the sauce isn't cooked so has a very strong flavor.  Add the garlic to the lamb instead.
• Make a yogurt sauce to go with this.

Recipe: Ultimate Mud Pie

I can't believe I forgot to take a photo of the pie!
Here's what is, well, left!

Who doesn't love pie, especially something called the "Ultimate Mud Pie?"

I tried out this recipe from epicurious.com that has a 4 fork (highest) rating.  It was pretty good, but not 'oh my gosh, this is the best thing I've ever tasted in my life" kind of amazing.  I've had some pretty good pies and would make this again.  It's a good, basic, chocolate pie.

Ultimate Mud Pie
epicurious.com
3.5 stars

Drink Recipe: Maple-Bourbon Cider Cocktail

It's fall and a great time for apple cider cocktails!
Here is one I made the other day -

In a mixer, shake up:

• 2.5 oz Bourbon
• 2 tsp pure maple syrup
• 3 oz apple cider
• Pinch of Cayenne pepper
• Squeeze of lemon juice
• Ice

Enjoy!

Recipe: Buddy Valastro's Chocolate Fudge Frosting

This is the best chocolate frosting I've made.  Not too sweet, just the right consistency and doesn't taste buttery.  (Next up:  I need to try his Classic Fudge Frosting that uses espresso powder.)


Buddy Valastro's Chocolate Fudge Frosting
From the TLC Cake Boss site:

YIELD:  Makes about 4 cups, enough to fill and ice one 9-inch Italian sponge cake.

NOTE:  For a creamier frosting, use milk instead of water.  You must refrigerate this frosting, as well as any cakes filled or iced with it.  Let it come to room temperature before using, and whip briefly by hand to refresh it.

• 2 1/2 cups (5 sticks) unsalted butter, softened at room temperature
• 5 cups powered (10x) sugar
• 2/3 cup cocoa
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 3 tablespoons lukewarm water

Put the butter in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until smooth, with no lumps, approximately 3 minutes. With the motor running, add the sugar, one cup at a time, only adding the next cup after the first addition is absorbed.

Stop the machine and add the cocoa, vanilla and salt. Paddle on low-medium speed until completely smooth, approximately 2 minutes. Add the water and continue to paddle until light and fluffy, 2-3 minutes.

The frosting will keep for up to 2 days in an airtight container at room temperature.

Recipe: Lemon-Souffle Pudding Cake

Lemon-Souffle Pudding Cake
Bon Appetit, Sept 2014, p. 150
4 stars

I'm not a huge lemon dessert fan, but we had buttermilk in the house from another recipe, and this looked easy.  It WAS easy to make and a lovely dish.  It turned out exactly as the recipe description:  Cakey on top, pudding-y on the bottom, tart all the way through.

Ingredients:  butter, sugar, buttermilk, creme fraiche or sour cream, lemon zest, lemon juice, 3 large eggs, all-purpose flour, Kosher salt, powdered sugar, fresh blackberries (for serving; optional)

Notes:

• Batter was extremely loose as the recipe mentions.
• It was wonderful with homemade vanilla ice cream.  The cream helps cut through the tartness.
• The photo above doesn't show it with powdered sugar on top or the blackberries.  I think this could be a beautiful, elegant dessert to serve to guests and am wondering if this recipe would work in small individual ramekins.  Will report back.

Recipe: Laotian Bean-and-Tomato Salad

Laotian Bean-and-Tomato Salad
Food and Wine Magazine, Aug 2014, p.47
5 stars

This is a wonderful side dish for an Asian meal.  AMAZING flavor -- love, love, love the sauce.  It's spicy!

Ingredients:  green beans (recipe calls for green and yellow wax beans and haricots verts), canola oil, cherry tomatoes

Sauce Ingredients:  garlic, ginger, fish sauce, soy sauce, Thai chiles, light brown sugar, water, Kosher Salt

Notes:

• We sauteed the garlic and ginger instead of roasting them.
• I used just 1 lb of regular green beans (made basically half the recipe).  As a result, we had extra sauce which I used on top of my rice.
• We had this with white rice and an ad hoc dish of shrimp and tofu.

Recipe: Leek Soup with Shoestring Potatoes and Fried Herbs

Leek Soup with Shoestring Potatoes and Fried Herbs

Bon Appetit, Oct 2014, p. 65

5 stars

This is the best leek soup we've made.  Definitely making this again -- great flavor, and the shoestring potatoes on top are a nice touch.  

Simple ingredients for the soup:  leeks, onion, butter, garlic, whole milk, heavy cream, plain whole-milk yogurt, Kosher salt, black pepper.

Potatoes on top:  russet potato cut into thin matchsticks, vegetable oil, fresh flat-leaf parsley leaves, rosemary, Kosher salt, Maldon sea salt

Notes:

• While not necessary, the Vitamix and mandolin came in quite handy.
• Might puree it a little longer next time so it's super smooth.
• The leftovers are great!

Recipe: Radicchio and Apple Salad with Parmesan Crisps

Radicchio and Apple Salad with Parmesan Crisps
Bon Appetit, Oct 2014, p. 69
5 stars

Freakin' delicious salad.  No need to say more.

Ingredients include: Parmesan, radicchio, arugula, Pink Lady apple, Maldon sea salt

For the dressing:  honey, shallot, olive oil, white wine vinegar, Dijon mustard, salt & pepper

Notes:

• Instead of radicchio, we used mixed greens and added arugula to the mix.
• I'm craving the Parmesan crisps right now.

Drink Recipe: Pear Ginger Martini

Pear Ginger Martini

My own creation

Basically. . . add the following to a martini shaker:

• Ice
• Half of a ripe Bartlett pear, diced
• 1 1/2 oz of vodka
• 1/2 oz of Domaine de Canton ginger liqueur
• Pinch of cinnamon

Shake it up and strain into a martini glass.  Add pear chunks if you like.

Then top it with Fever Tree ginger beer.

Now, some people might not like the non-clear texture of this martini or the chunks of pear floating in it, but I love it!

Recipe: Quick Pork Pho

Quick Pork Pho
Bon Appetit, Oct 2014, not sure what page
2 stars

This was our second attempt at making pho.  It just doesn't taste like the pho you get at Vietnamese restaurants probably because we've been making 'quick' pho recipes. . . the broth is supposed to take hours to make/simmer so that's the primary issue.  The strong broth flavor just isn't there.

At least the recipe smelled like pho with the cinnamon, anise, fennel, garlic and onion that was in the broth.

I generally post my 'do not make again'/under 3 star recipes in my What Not to Make blog posting; however, I think this one has potential.  Just need to get the broth right, and we'll have a winner.  Also, next time, we're going to use thinly sliced beef instead of pork.

Does anyone out there have an amazing pho broth recipe that isn't super salty and doesn't use MSG?

Recipe: Marinated Tofu with Peanuts and Charred Bean Sprouts

Marinated Tofu with Peanuts and Charred Bean Sprouts
Bon Appetit, Sept 2014, p.74
3.5 stars

I like tofu, and this is a pretty good recipe that is a healthy side dish.  I'd make it again.

Ingredients include:  firm tofu, bean sprouts, scallions, roasted peanuts, mint, jalapeno, ginger, soy sauce, light brown sugar, vegetable oil, salt, lime wedges -- and rice

We ate this with rice and marinated steak.

A quick weekday meal!

Recipe: Ricotta Gnocchi in Brown Butter Sage Sauce

Ricotta Gnocchi in Brown Butter Sage Sauce
Us Weekly
3.5 stars

I found this "foolproof" ricotta gnocchi recipe from Masterchef winner Courtney Lapresi in Us Weekly of all places.  Foolproof?  Not exactly, but it was quite good and one that we will use (and base our own recipes off of) in the future.

Ingredients:

• 1 cup all-purpose flour, plus more for dusting
• 8 oz ricotta
• 1/2 cup grated Parmesan
• 2 large eggs, beaten
• 1/2 tsp salt
• 4 tbsp unsalted butter
• 3 to 4 fresh sage leaves
• 1/2 cup frozen peas, thawed
• 1 tbsp lemon zest

Directions:

In a large bowl, combine flour, ricotta, Parmesan, eggs and salt, using a spoon, until just incorporated into a soft dough. 

On a well-floured work surface, shape dough into two ropes, 1-inch in diameter and 18 inches long. Using the back of a floured butter knife, cut the rope into 1-inch pieces. Indent each gnocchi using the tip of your index finger. 

Bring a large pot of salted water to a boil; working in small batches, cook gnocchi until they float to the top, 2 to 3 minutes. Using a slotted spoon, transfer gnocchi to a colander to drain. In a pan over medium-high heat, melt butter; add sage and continue cooking until butter begins to brown but not burn, 2 minutes. Transfer gnocchi to pan and cook until they brown on both sides, tossing often, 3 minutes. Stir in peas and zest and continue cooking until heated throughout. Season with salt and freshly ground black pepper. Serves 4 (makes about 36 gnocchi)

Few notes:

• The recipe above is not the recipe that was in Us Weekly -- for some reason, I can't find the recipe that I tore out of the magazine!  The modified recipe above is from Self Magazine which  calls for part skim ricotta and doesn't include pancetta.
• The dough was extremely sticky and not "formable" so we added almost a cup more of the flour.
• Cooked 3 oz pancetta with the butter.
• We couldn't taste the sage (and we added 8 leaves) -- needs more sage!

Recipe: Cocoa-Pepper Waffle Cookies

Cocoa-Pepper Waffle Cookies
Food and Wine Magazine, Feb 2012, p. 74
3.5 stars

Cookies these are not.  They're not sweet enough to be called cookies;  however, these would be a fun breakfast/brunch item -- I mean, they're chocolate waffles!

I was going through all of the dessert recipes I've torn out of magazines over the years, looking for an easy cookie or cake recipe to make on Sunday.  I came across this no bake recipe.  (You use a waffle iron!)  We had all the ingredients except for buttermilk which we procured.

Ingredients include:  stick of unsalted butter, light brown sugar, 1 egg, 1 egg white, vanilla extract, flour, unsweetened Dutch-process cocoa powder, baking soda, ground pepper, buttermilk, Confectioners' sugar

Basically, you mix up a bunch of the ingredients and put them in the waffle iron for about 3 minutes and voila -- waffles (not cookies).

Note:  I didn't mix the pepper into the batter.  As you can see from the photo above, we created a sundae using the waffles.  We had black pepper ice cream in the fridge from the past week which imparted the pepper flavor.  So, in the end, we made the waffles dusted with powdered sugar, topped with black pepper ice cream and drizzled with chocolate ganache (which we made to increase the sweetness of the dish).

I'd make the waffles again . . . but for breakfast or brunch next time.

Recipe: Strozzapreti with Mushrooms and Ricotta

Strozzapreti with Mushrooms and Ricotta
Bon Appetit, Sept 2014, p. 29
4 stars

I really enjoyed this super-easy to make vegetarian pasta dish.  The recipe is from CBD Provisions, a popular restaurant in Dallas.

Soffritto ingredients:  carrot, celery, red onion, olive oil, smoked paprika
Other ingredients:  strozzapreti or gemelli pasta, mixed mushrooms, garlic, lemon juice, chives, Parmesan, ricotta, eggs, olive oil

You may be thinking, "What is soffritto?"  It's a mixture of seasonings and finely chopped vegetables such as onions, garlic and celery that is sauteed in olive oil and used as a base for many Italian ingredients.

Note:  We used pasta that we already had in our pantry (instead of buying strozzapreti pasta) and didn't add the hard-boiled eggs on top.  Instead, I think an overeasy egg on top would be delicious next time.