From the category archives:

Winter Favorites

Tuna Pizza Recipe from StarKist

by Joi on August 30, 2010

1 pouch (6.4oz.) StarKist® Chunk Light Tuna in Oil
1 large prepared pizza crust
2 tbsp.olive oil
1 garlic clove, minced
1 jar (6 oz) marinated artichoke hearts
1/2 red bell pepper, sliced
1/2 red onion, sliced
1 cup Feta cheese, crumbled
1/4 cup fresh basil, chopped (or 1 Tablespoon dried basil)

Directions:
1. Preheat oven to 450 °F.
2. Place pizza crust on baking sheet.
3. Heat olive oil in small skillet over medium heat. Add garlic and sauté 30 seconds (do not burn).
4. Spread sautéed garlic oil over pizza crust. Spread flaked tuna over crust evenly. Top with red peppers, artichokes, red onion and feta cheese. Sprinkle with basil.
5. Bake 8 – 10 minutes. Cut into wedges and serve.

When I was in high school, my mom asked me one Saturday what I wanted her to fix for lunch.  Like most typical American teenagers, one of the first things that sprang to mind was PIZZA.  So, while I lost myself in Gilligan reruns, she clanged and banged in the kitchen until something smelled amazing.  When she brought our plates into the living room, she told me that she’d used StarKist tuna as a topping on one of the pizzas and (my favorite pizza topping) green olives on the other.

Making what must have been an outstanding face, I told her I hoped she’d brought me a couple of slices of the one with olives only.   She smiled and said there was one slice of each on my plate.

Parents.

I remember thinking she’d finally gone completely around the bin but I thought it best to humor her.  Surprisingly, the tuna pizza was freaking amazing.  Of course, back then it would have been “Like, totally cool!”

Give the recipe above a try as soon as you possibly can.  Tuna on pizza is something that you have to try to truly appreciate.  It’s wonderful!  Plus, the pizza above is healthy as well – you have to love that.

With or without green olives and Gilligan.

Recipes From the Root Cellar: Italian Wedding Soup Recipe

by Joi on July 15, 2010

I was recently sent a copy of a wonderful cookbook to preview: Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables. I can’t even tell you how much a cookbook fanatic and collector like me loves getting her oven mitts on new cookbooks! Especially when they’re as packed with great recipes as this cookbook is.

Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables is wonderfully written by Andrea Chesman. She is the author of several cookbooks, including, Mom’s Best Desserts and Mom’s Best One-Dish Suppers.

About Recipes From the Root Cellar
Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now it’s time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch.

Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of every variety are the staples that make eating locally so delicious and satisfying during the cold months of late autumn and winter.

These cold-weather treasures work wonderfully well in soups (Celery Root Bisque, Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees (White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter Vegetable Pot Roast), but they also shine in winter salads. Warm Goat Cheese and Beet Salad; Endive, Pear, and Walnut Salad; and Thai Cabbage Salad can be the centerpieces of light winter dinners or delicious preludes to the main event.

With this collection of more than 250 recipes, veteran cookbook author and gardening enthusiast Andrea Chesman deliciously demonstrates how locavores in all parts of North America can eat seasonal produce year-round. Whether they’re eaten in soups or salads, side dishes or entrees, root-cellar vegetables can be a delicious part of every cooks winter kitchen.

Recipes include:

  • Carrot Cake with Cream Cheese Frosting
  • Garden Cornbread
  • Deep-Fried Root Vegetable Chips with Garlic Aioli
  • Sautéed Brussels Sprouts with Cranberries
  • Cashew Carrots
  • Applesauce
  • Braised Collards with Bacon
  • Rosemary Roasted Potatoes
  • Deep-Fried Onion Rings
  • Root Vegetable Bread Pudding
  • White Lasagna with Winter Squash
  • Ravioli with Smoky Greens
  • Baked Winter Squash
  • Mashed Potatoes with Greens
  • Chicken Stew with Root Vegetables
  • ….and hundreds more!

One of the most delicious soups in the world is Italian Wedding Soup.  Words can’t even describe this soup! Below is a perfect version of Italian Wedding Soup from Recipes From the Root Cellar.

Italian Wedding Soup Recipe


12 cups chicken broth or turkey broth
1 pound ground turkey, or 1/2 pound ground pork and 1/2 pound ground beef
2 eggs
1 cup fresh breadcrumbs
1/2 cup freshly grated Parmesan cheese
2 garlic cloves, minced
Salt and freshly ground black pepper
1/2 cup acini de pepe, pastina, or orzo (or other small pasta shapes)
1-1/2 pounds Lacinato kale, cut into ribbons (about 18 cups lightly packed; remove and discard tough stems)

Bring the broth to a simmer in a large saucepan.

To make the meatballs, combine the meat, eggs, breadcrumbs, Parmesan, garlic,1 teaspoon salt, and 1/2 teaspoon pepper in a food processor.  Process until well mixed.  Alternatively, mix by hand in a large bowl.  With wet hands (to prevent the meat from sticking), form the meat mixture into 1/2-inch balls (the size of marbles) and add to the simmering soup.  Simmer until the meatballs are cooked through, about 20 minutes.

Increase the heat slightly, add the pasta, and boil gently until cooked al dente, about 10 minutes.  Add the greens and continue to boil gently until tender, 8 to 10 minutes longer. Taste and adjust the seasoning, remove from the heat, and serve.

Kitchen Note: The greens can be altered with the season, using curly kale, mustard greens, turnip greens, escarole, chard, spinach, broccoli di rube, chicory, and cabbage, so feel free to substitute.  – Page 107, Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables

Whenever I make Italian Wedding Soup, I always use orzo – but the other suggestions the author makes are pastas I’m going to have to try.  I’m especially intrigued by the use of kale.  I’ve always used spinach and have never even thought of anything else.  But Kale, mustard greens, or cabbage – fascinating!  I can’t even tell you how much I love curly kale – so I know what I’ll be adding to my next pot of Italian Wedding Soup!

Truth be told, I’m craving a big bowl of soup right about now – in spite of the fact that it’s over 100 degrees outside (at least that’s what one of my outside cats just reported).  Soup is always the perfect thing for a meal, isn’t it?

Here are a few of the other soup recipes in Recipes From the Root Cellar:

  • Cream of Garlic Soup (YUM!)
  • Cabbage and Tomato Soup
  • White Bean and Cabbage Soup (my husband will love this one)
  • Miso Noodle Bowl
  • Onion-Miso Soup
  • Chicken broth, beef broth, vegetable broth, turkey broth, mushroom broth (!!!)
  • … and many more

I LOVE that she included recipes for vegetable broth and mushroom broth. When cooking things like stuffing or dressing, I always need at least one that’s completely vegetarian for my daughter, Brittany.  This mushroom broth will be ideal.

The applesauce recipe will also be put to great use as we have a great number of apple trees in our yard.  The author also includes recipes for Applesauce Crumb Cake and Maple-Apple Tea Cake.

In addition to the many recipes that I’ll use again and again, I also love the tips and quotes sprinkled throughout the 365 page cookbook.  There’s also a great section called “An Introduction to Winter Vegetables” – very informative.  There are cooking, buying, and storage ideas for Collard Greens, Kale, mustard greens, cabbage, garlic, leeks, shallots, onions, artichokes, squashes, beets, and many more.

From pages 18 and 19:  Jerusalem Artichokes

Jerusalem artichokes can be thinly sliced and added to salads, much like water chestnuts.  Their flavor is ore developed when cooked, and they are best roasted (see page 159).  They can be cooked alone or with potatoes and mashed.  They are also quite good pickled – just adapt your favorite dilly bean or bread-and-butter recipe.

If you love cooking and you love food – you’ll love this cookbook.  We all know we need to eat more vegetables for our health – it’s cookbooks like this one that help us feed ourselves, and our families, the kind of vegetable dishes we’ll all WANT to eat.  Again and again.

Click the following link to read more about Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables and order your own copy from Amazon.

Mouthwatering Grilled Cheese Recipes

by Joi on April 5, 2010

Few things are as delicious as a great grilled cheese sandwich. They’re one of those delectable foods that can be eaten year-round.  In our home, we serve grilled cheese sandwiches in the fall and winter alongside a bowl of soup or chili.  In the spring and summer, they’re accompanied by a fruit, tossed, or pasta salad.

You can never go wrong with cheese!

Below are some outstanding grilled cheese recipes that take this simple comfort food to a whole new culinary level.   These are So-phis-ti-cated grilled cheese sandwiches, so dress appropriately!

The Lil’ Kahuna: Grilled Cheese Recipe

Yield: 4 Servings

1 tablespoon extra virgin olive oil
4 fresh or canned sliced pineapple rings
1 yellow or Spanish onion, sliced about 1/8″ thick
1 large red bell pepper, sliced about 1/8″ thick
6 tablespoons butter, at room temperature, divided
4 slices King’s Hawaiian Sweet Bread, split
8 slices Wisconsin Pepper Jack cheese
8 ounces smoked ham, sliced

Directions:

Heat a sauté pan over high heat. Add olive oil and pineapple slices; cook each side for about 1 minute to caramelize. Remove pineapple and return pan to heat. Add onions and peppers and sauté 5 minutes. Season with salt and pepper. Set aside.

Heat large sauté pan or skillet over medium heat. Add 1 tablespoon butter and 4 slices of bread. Top each with 1 slice Pepper Jack, 2 ounces ham, 1 pineapple ring, 1/4 of the peppers and onions, and another slice of Pepper Jack, in that order. Place tops on sandwiches. Spread tops with about 1/2 tablespoon butter and grill until sandwiches are golden brown on both sides and the cheese is melted, turning once during grilling and adding additional butter to pan, if necessary.

The Appleton: Grilled Cheese Recipe

Yield: 4 Servings

1 cup sugar
1/8 cup water
1/4 cup heavy cream
Pinch of coarse sea salt
2-3 tablespoons butter, divided
2 apples of your choice, cored and sliced
1/2 tablespoon (1 ounce) brandy, optional
4 slices brioche or other buttery bread
4 slices Wisconsin Cheddar cheese
Walnut halves or pieces, optional
Pomegranate seeds, optional

Directions:

Make caramel sauce: Place sugar and water in heavy-bottomed saucepan. Heat over high heat without stirring until mixture begins to caramelize and becomes a light amber color. Remove from heat and CAREFULLY add cream, stirring briskly, a little at a time. The mixture will bubble and “erupt” until sugar cools a bit. When all cream is added, return to heat and simmer 1-2 minutes. Add salt and set aside.

Heat sauté pan over high heat. Melt 1 tablespoon butter in pan; add sliced apples and cook for 2 minutes. Remove from heat and add brandy, if using. Return to heat and cook until alcohol has burned off. Be careful the brandy does not come in contact with flame of gas stove and catch fire. Keep apples warm.

Heat griddle or nonstick pan over medium heat. Add 1-2 tablespoons butter; melt. Add brioche slices and top with a slice of Cheddar. Grill until cheese melts. Meanwhile, place 1 tablespoon of caramel sauce on each serving plate. Place the Cheddar-brioche slices over sauce. Top with apple/brandy mixture and drizzle with more caramel sauce.

The Biloxi: Grilled Cheese Recipe

Yield: 4 Servings

2 tablespoons kosher salt
2 tablespoons smoked paprika
2 tablespoons brown sugar
1 teaspoon cayenne pepper
1 tablespoon ground black pepper
1 3- to 5-pound pork butt
1/2 pound (8 ounces) smoked bacon, optional*
1 bottle of your favorite barbecue sauce
2 cups water
1 head red or green cabbage, cored and thinly sliced**
1 cup mayonnaise
1 teaspoon celery seeds
2 teaspoons mustard seeds
1 tablespoon horseradish
Juice of 1 lemon
1/4 cup white wine vinegar or apple cider vinegar
1/4 cup sugar
Kosher salt
Salt and pepper
2 carrots, peeled and shredded
6 tablespoons butter, at room temperature
8 slices buttermilk bread (or other firm white bread)
8 1-ounce slices Wisconsin Fontina cheese
2-3 pickles, sliced
1 onion, sliced about 1/8″ thick

Directions:

Mix kosher salt, smoked paprika, brown sugar, cayenne, and black pepper and “rub” all over outside of pork butt. Wrap pork with plastic wrap; enclose in resealable bag and refrigerate at least 2 hours, preferably overnight.

Preheat oven to 300ºF. Heat a large oven-safe pot*** over medium-high heat. Add bacon, if using, and cook until crispy. Add barbecue sauce and water to bacon in pot and bring to a simmer. Remove pork butt from bag and plastic wrap and add to pot. (For faster cooking, you may cut the butt into large cubes before adding.) Return to a simmer; cover pot and place in oven for about 4 hours (fewer if butt is cut in cubes) or until fork-tender and pulls apart easily. Turn meat once during cooking time.

Prepare pork: Let meat stand 20-30 minutes. Using two forks, “pull” the meat apart, until it is shredded. Leave in sauce until ready to serve. Recipe can be prepared to this point up to 5 days in advance and refrigerated.

Make coleslaw: Lightly salt cabbage with a tablespoon or so of kosher salt, and place in colander. Drain in sink for a few hours. Rinse well under cold water and drain well. (Although this step is optional, it produces a creamier, crisper coleslaw.) Mix mayonnaise, celery seeds, mustard seeds, horseradish, lemon juice, vinegar, and sugar in bowl; season with salt and pepper. Mix with cabbage and shredded carrots. Can be made one day in advance and refrigerated.

Heat griddle or large sauté pan over medium heat. Butter one side of each bread slice.

Place 4 slices, butter-side down, on griddle. Top each with 1 slice of Fontina, some shredded barbecue pork, coleslaw, pickles, onion slices, and another slice of Fontina.

Place 1 slice of bread on top of each, butter-side up, and grill until bread is golden brown and cheese is melted, turning once during grilling.

*Bacon adds an authentic smoky flavor without using a smoker.

**Prepared coleslaw mix may be substituted.

***Slow cooker may be used; follow directions for pork butt cooking times.

These outstanding recipes are courtesy of Grilled Cheese Academy!  The site features 30 delectable grilled cheese sandwich recipes with stunning photography.  You can find a recipe for every day of the month at Grilled Cheese Academy.  With nearly 30 different cheeses featured on the site, along with numerous bread and filling options, there are endless possibilities to wax positively brilliant in the kitchen.

Ronald Reagan’s Favorite Macaroni and Cheese Recipe

by Joi on February 14, 2010

One of my favorite human beings, let alone Presidents was President Ronald Reagan.  He was one of a kind and I’m not sure there’ll ever be another like him.  The country fell in love with him and for good reason.  His charm, personality, and sense of humor made him a force to be reckoned with and they made him always appear to be larger than life.

The recipe below is reportedly a favorite of this great American and would be perfect for a President’s Day supper – or any day for that matter… it sounds delicious!

Ronald Regan’s Macaroni & Cheese Recipe

Serves 4 as an entrée, or 6 to 8 as a side dish

1/2 pound macaroni
1 tablespoon butter
1 egg beaten
3 cups grated sharp Cheddar cheese
1 cup warm milk
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Pinch of paprika

From White House Cookbook, Revised and Updated Centennial Edition by H. Haller and V. Aronson

  1. Preheat oven to 350°F. Butter a 2-quart casserole dish.
  2. Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes.
  3. Drain well in a colander. Transfer to a mixing bowl.
  4. Stir in butter and beaten egg. Add 2-1/2 cups of the grated cheese.
  5. In a small bowl, combine milk with salt, mustard and Worcestershire sauce.
  6. Spoon macaroni and cheese into the prepared casserole. Pour milk mixture over and sprinkle top with the remaining cheese.
  7. Sprinkle with paprika. Bake on middle shelf of preheated oven for 35 to 40 minutes, or until macaroni is firm to the touch and the top is crusty and browned.
  8. Serve at once, either as a light entree accompanied by a hot green vegetable and a crisp salad, or as a side dish with Hamburgers or Meat Loaf.



Warm Winter Soup Recipes with Wisconsin Cheese!

by Joi on February 8, 2010

I love soup pretty much year-round but never more so than during the months of January and February. The recipes below are three of the most outstanding soups you’ll ever eat. They each star wonderful Wisconsin Cheese which, without a doubt, makes homemade soups heartier and homier. Wisconsin Cheese is also fantastic shredded over canned soups such as Bean & Bacon, Tomato, Potato, and Mushroom.

The following recipes, courtesy of the Wisconsin Milk Marketing Board, incorporate savory Aged Cheddar, Asiago and Gruyère cheeses beautifully. Try each one, you’ll soon have 3 favorite new soups.

  • Cauliflower and Wisconsin Aged Cheddar Soup — features a creamy Aged Cheddar base with tender cauliflower florets.
  • Onion Soup with Two Wisconsin Cheeses — this twist on a classic combines the mellow flavors of Asiago and Mozzarella Cheeses with satisfying onion-beef broth.
  • Wisconsin Gruyère Cheese and Sweet Potato Soup — combines the full-bodied flavor of Gruyère Cheese and sweet potatoes with a creamy chicken stock. Serve with Maple Brioche Croutons.

Cauliflower and Wisconsin Aged Cheddar Soup Recipe

Makes 8 servings

For the Soup:
2 tablespoons olive oil
1 leek, white part only, medium dice
1 bay leaf, halved
2 heads cauliflower, broken into florets
1 cup Chardonnay wine
4 cups chicken stock
1 cup heavy cream
2 1/2 cups (10 ounces) Wisconsin Aged Cheddar, shredded

For the Garnish:
Olive oil for sautéing
4 slices firm bread of your choice, crusts removed and cubed for croutons

Soup:
Heat olive oil in heavy stockpot and add the diced leek. Sauté until translucent and flexible and the leek releases its sugars. Add bay leaf halves and the cauliflower florets. Stir until cauliflower releases juices. Add the wine and reduce liquid by half or three-fourths. Stir in chicken stock and bring to boil. Continue to boil until cauliflower is tender. Add heavy cream and bring back to boil. Remove from heat. Remove and discard bay leaf halves. Blend soup to a fine texture.

Return to stove over low heat. Gradually add shredded Cheddar, whisking until fully incorporated.

Garnish:
Heat small amount of olive oil in a heavy skillet. Add the bread cubes and sauté until golden. Drain on paper towels.

Ladle the hot soup into serving bowls and divide croutons evenly to garnish.

Onion Soup With Two Wisconsin Cheeses Recipe

Makes 4 servings

2 tablespoons butter
5 cups onions, sliced
3/4 teaspoon salt, divided
2 cans (14 ounces each) beef broth
1/4 cup dry red wine (or water)
1 bay leaf
1/4 teaspoon freshly ground black pepper
4 slices 3/4-inch French bread, toasted
1/2 cup (2 ounces) Wisconsin Asiago cheese, finely shredded
1 cup (4 ounces) Wisconsin part-skim Mozzarella cheese, finely shredded
3/4 teaspoon dried thyme

Cooking Directions:
Heat butter in Dutch oven over medium-high heat. Add onions and 1/2 teaspoon salt; stir to coat with butter. Cook over medium-low heat about 35 minutes until onions are golden brown, stirring often.

Add broth, red wine and bay leaf. Simmer gently for 15 minutes. Remove bay leaf. Add remaining 1/4 teaspoon salt and the pepper. Ladle equally into four 1 1/2-cup ovenproof bowls. Add a slice of toast to each; push down to saturate with broth.

Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally. Place on baking sheet. Bake at 425°F about 10 minutes, until cheeses melt and turn lightly brown. Serve immediately.

Wisconsin Gruyère Cheese and Sweet Potato Soup with Maple Brioche Croutons Recipe

Makes 6 to 8 servings

For Croutons:
4 thick slices brioche, cut in 1” cubes
2 tablespoons butter, melted
1 tablespoon maple syrup
1 pinch cayenne
1 pinch kosher salt

For Soup:
3 medium sweet potatoes, peeled, large dice
1 quart chicken stock
1 quart heavy cream
1 stick cinnamon
1/4 teaspoon freshly ground nutmeg
1 tablespoon kosher salt
2 cups Wisconsin Gruyère cheese (Roth Käse Surchoix), grated
1 sprig fresh sage, for garnish

Cooking Directions:

Croutons:
Preheat oven to 350°F. In a large mixing bowl combine brioche cubes with melted butter, syrup, cayenne and salt. Toss brioche cubes generally to cover with the mixture. Place croutons on a sheet pan and bake for about 10 minutes, until golden brown. Remove croutons from oven and set aside to prepare soup.

Soup:
Combine sweet potatoes, chicken stock and heavy cream in a large pot; bring to a boil and cook until sweet potatoes are soft. Place sweet potatoes and liquid into a blender and puree until smooth.

Return liquid to a medium size pot and add cinnamon, nutmeg and salt; simmer. Using a whisk, slowly stir in the Wisconsin Gruyère cheese. Adjust the seasoning if needed.

Final Preparation:
Divide croutons evenly among bowls and place in bottom of bowls. Ladle soup over the top; garnish with fresh sage.

For more recipes featuring Wisconsin Cheese, visit www.EatWisconsinCheese.com.

Kitchen Gadgets to Fall in Love With This Valentine’s Day

by Joi on February 6, 2010

I’m a sucker for all holidays and embrace them like a 2 year old embraces her favorite teddy bear. Valentine’s Day is a favorite – how could it not be? It’s all about chocolate, love, stuffed animals, chocolate, beautiful flowers, hearts, and chocolate. I’ve rounded up some beautiful kitchen gadgets and what-nots below just in time for this very special holiday. Yes, I said holiday… on account of the chocolate.

These would make very special valentine’s day gifts. Needless to say, they’d also make very special “self to self” gifts. You gotta love those.

RSVP International 4-pc. Endurance Heart Measuring Spoons
RSVP International 4-pc. Endurance Heart Measuring Spoons

Tin Woodsman 5-pc. Heart Measuring Spoon Set
Tin Woodsman 5-pc. Heart Measuring Spoon Set

Amco Set of 2 Heart Non Stick Heart and Daisy Pancake Molds
Amco Set of 2 Heart Non Stick Heart and Daisy Pancake Molds

R&M International Corp. 9-pc. Love Cookie Cutters
9-pc. Love Cookie Cutters

RSVP International 4-pc. Endurance Heart Measuring Cups
RSVP International 4-pc. Endurance Heart Measuring Cups

Tin Woodsman 5-pc. Heart Measuring Cup Set
Tin Woodsman 5-pc. Heart Measuring Cup Set

Valentine Treats
Valentine Treats

Recipe for Carrot Cake Muffins

by Joi on February 5, 2010

The recipe below is from recipe from New York Times Bestselling novelist and avid baker Mary Burton.

Just over a year ago, author Mary Burton was quoted in the Richmond Times-Dispatch talking about how her passions—writing and baking—both contribute to her creativity. The article shared a recipe along with Mary’s view that, for her, they are intertwined, most probably because she experiences each as requiring creativity as well as expertise.

So, when the going gets tough, Mary heads to the kitchen where the stress level immediately ratchets down a few notches and she finds herself busy working out dialogue and untangling plot lines before the oven has even preheated. As she told the Times-Dispatch, “…you can tell how the writing’s going by the number of cupcakes on the counter.”

I love that! I find a similar solace in my kitchen as well. In fact, I’m pretty sure there’d be a lot more empty therapist couches is more people took up cooking. What a stress reliever!

For the recently published novel DYING SCREAM, Mary Burton shared her gift with protagonist Adrianna Barrington. Figuring that when Adrianna wasn’t helping track down a serial killer she would welcome a chance to chill, Mary gave her a great kitchen along with a penchant for pastry and other baked delicacies. 

And, as long as it’s coming up on St. Valentine’s Day and Adrianna is carrying a torch for Homicide Detective Gage Hudson, Mary also decided it was time for her have her own recipe for readers to bake and enjoy ― Adrianna’s Carrot Cake Love Muffins.

The rest of us get to benefit from her creativity, how cool is that? What’s say, as a thank you (we cooks are nothing if not gracious) to Mary Burton, we all buy her newest novel, Dying Scream? After all, we bakers have to stick together!

For more about Mary Burton and her novels visit www.maryburton.com.

To see last year’s Valentine’s Day recipe for Mary Burton’s Buns— CLICK HERE.

Finally, to see the Richmond Times-Dispatch article— CLICK HERE.

Adrianna’s Carrot Cake Love Muffins Recipe

3 cups of shredded carrots
2 eggs
1/2 cup sugar
3/4 cup brown sugar
3/4 cup vegetable oil
2 teaspoons vanilla
2 cups of flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda

To the shredded carrots add eggs, sugar, brown sugar, vegetable oil and vanilla. Mix well. Shift flour, salt, cinnamon, baking power and baking soda into carrot mixture. Gently mix and scoop into muffin cups. Makes about 12. Bake at 350 for 20-25 minutes.

(If possible, hand shred the carrots. It takes a bit longer to shred by hand but the carrots hold more moisture and this really enhances the texture of the muffins.)

Muffins can be dusted with powdered sugar or topped with a cream cheese icing. Both are delicious.

Cream Cheese Icing

1/2 cup cream cheese
1 teaspoon vanilla
2 cups of powdered sugar
1-2 tablespoons of milk

Cream all together until fluffy. When the muffins have cooled ice with frosting.

Beemster Cheese Soup With Herbs

by Joi on January 5, 2010

Beemster Cheese Soup With Herbs

Yield: 4 Servings

3-1/2 ounces Beemster Classic, grated finely
7 ounces Beemster Classic, coarsely grated
1 tablespoon flour
1-3/4 tablespoons butter
1 onion, chopped
1 zucchini, in cubes
2 cups milk
1 cup chicken broth
2 tablespoons fresh cilantro leaves, roughly chopped
2 tablespoons parsley, roughly chopped
2 tablespoons chives, chopped into 1/2 inch pieces
freshly ground salt and pepper

Preheat the oven to 425 °F.
Mix the grated Beemster Classic with the flour and spoon 8 mounds of cheese on a cookie sheet lined with baking parchment. Bake in the oven for 3-5 minutes to form nice flat wafers.
Leave the wafers on the cookie sheet to cool. Melt the butter in a stock pot and lightly sauté the onion and zucchini for 3-5 minutes.
Stirring constantly, add the milk and both and bring to a boil. Reduce heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth and creamy.
Stirring constantly, add the grated Beemster Classic a little at a time until it melts. Season the soup with salt and pepper. Serve the cheese soup in warmed soup plates and garnish with a generous amount of herbs with a cheese wafer on top.

Enjoy!

This recipe is courtesy of Beemster Premium Gourmet Cheese – click the link for many more fantastic recipes.

Beemster Gourmet Cheese is out of this world extraordinary.  I love to shred it on salads, pasta, pizza, and eggs.  I’m also completely addicted to slicing it off and eating it straight from the fridge!  It’s THAT remarkable.   When you’ve eaten truly special gourmet cheese like Beemster’s there’s no going back.  There’s a rich, bold, extra-cheesy flavor that you simply can’t find anywhere else.

When you get a chance, do yourself a favor and try Beemster’s Gourmet cheese.

The best place to purchase Beemster’s Gourmet Cheese is igourmet.com… so what are you waiting for?!?!

Plush Puffs Gourmet Marshmallows Make Life Tastier: One Hot Chocolate at a Time

by Joi on December 16, 2009

Plush Puffs Gourmet Marshmallows

Oh Joy! Oh Happiness! Oh Unspeakable pleasure! I’m sure you’ve guessed by now that I’m either in the middle of a cup of coffee, a chocolate experience, a delicious cookie, or am currently going one on one with candy of some sort.

I’m actually sort of out-doing myself right now. I just finished my pot of coffee and am losing myself in the best cup of hot chocolate I’ve EVER had. Did you catch that? – - – - EVER!

As always, I made my favorite Hot Chocolate recipe (It’s the one on the back of Kroger’s Baking Cocoa – funny, huh? I’ve tried every hot chocolate recipe known to exist and the best one is on a container of baking cocoa…and a store brand at that! What!?) This recipe always, always, always makes an outstanding cup of hot cocoa. However, I was feeling pretty full of myself this morning, so I kicked it up a notch. Right before I laddled the hot chocolate into our eager holiday mugs (my oldest daughter Emily is always my partner in hot chocolate adventures), I stirred in a little Hershey’s chocolate syrup.

Then, I poured the chocolate, aromatic, liquid Heaven into our cups. I topped hers off with three Chocolate Chipetta Plush Puffs Gourmet Marshmallows – the look on her face was all I needed to tell me that she was in Chocolate Heaven and didn’t want to ever return. I took a sip and I must say – it doesn’t get any chocolate-y-er than this. YUM!

I topped my hot cocoa off with 3 Caramel Swirl Plush Puffs Gourmet Marshmallows. Then, with my intentions clear, I sprinkled on a little Sea Salt. You got it! I was aiming for the effect of Starbuck’s Salted Caramel Hot Chocolate. I honestly, humbly, and with chocolate and marshmallow goo on my face believe I outdid myself. This was a truly remarkable, ridiculously delicious cup of hot chocolate. I’ll just go ahead and say it – it’s even better than the drink Starbucks once made (then heartlessly yanked away!). The delicious caramel flavoring in these marshmallows isn’t just delicious – it’s slap your face delicious.

The same is true of the Chocolate Chipetta Plush Puffs Gourmet Marshmallows. I know my chocolate, and these are premium, first class chocolate marshmallows. They earn the term Gourmet with every single bite.

Plush Puffs Gourmet Marshmallows

I’ve thrown the Chocolate Chipetta Plush Puffs Gourmet Marshmallows on top of a dollop of homemade whipped topping in coffee and highly recommend it! Think about it: Coffee, chocolate, candy… all in one place. It makes a remarkable cup of coffee that tastes like it came from a coffeehouse.

I’ve also tried the Luscious Lemony Meringue Plush Puffs Gourmet Marshmallows. If the amazing smell of these gourmet marshmallows doesn’t knock you out, the flavor will. Heavenly! I toss them on top of hot tea – for those of you who (silly gooses!) who don’t care for green tea, these gourmet marshmallows will make the experience one to remember. You’ll drink every last drop.

The different flavors of gourmet marshmallows are outstanding on smores, too. I just build them and put them in the microwave. Everyone loves them. They’re perfect, beautiful, and delicious snacks for eating during ballgames, holiday specials, reruns of Andy Griffith, or your favorite Food Network show.

Plush Puffs Gourmet Marshmallows

I’ve also toasted them (on the stove) and used them as dips for chocolate and caramel sauces. Amazing… that’s the best word for the experience… amazing!

There are Peppi-Mint, Cinnamon, and Vanilla Bean varieties that I’ve yet to try. I’m especially eager to meet the Peppi-Mint and Vanilla Bean flavors. Oh the plans I have for them!!!

Do yourself (and the people you’d consent to share with) a wonderful favor and head over to Plush Puffs Gourmet Marshmallows to read more and, best of all, to order your own gourmet marshmallows. These are NOT, NOT, NOT like traditional, store-bought marshmallows. It’s like the difference between an eagle and a housefly.

Drat. My mug’s empty. Time to make more!

Plush Puffs Gourmet Marshmallows

Puffs Gourmet Marshmallows on YouTube!

How to Make Baked Alaska Like an Expert!

by Joi on December 16, 2009

Baked Alaska

Baked Alaska Recipe
Courtesy of the Millennium Alaskan Hotel Anchorage

Cake:
Nonstick vegetable oil spray
4 large eggs
1/2 cup sugar
1 1/2 teaspoons vanilla extract
3/4 cup sifted cake flour (sifted, then measured)
1 tablespoon poppy seeds
6 tablespoons (3/4 stick) unsalted butter, melted, cooled

Filling:
2 quarts ice cream, softened (flavor of your choice)
1 quart sorbet, softened (flavor of your choice)

Meringue:
6 large egg whites
3/4 cup sugar
1/2 teaspoon vanilla extract

For Cake:
Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.

Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.

For Filling:
Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.

For Meringue:
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.

Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)

Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter. Serve immediately.

yield: 12 servings

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