Pizza, three ways

To celebrate the long holiday weekend, I started making pizza last night. Only to discover the tomato sauce I'd thought was leftover in the fridge was no longer there. So I improvised and ended up with three very tasty, though not traditional, pizzas. Clockwise from the top left: roasted red pepper and artichoke pizza with caramelized onions, alfredo pizza, and chicken alfredo pizza with caramelized onions.

Pizza dough
(based on the Barefoot Contessa's recipe)

1 1/4 c warm water
2 packages (2 Tbs) yeast
1-2 Tbs honey
4 Tbs olive oil (plus more if needed)
4 c flour
1 tsp salt

Mix the water, yeast, honey, and olive oil in bowl. Add about 3 c of flour and the salt and mix well. Then mix in the last cup of flour. In the bowl or on a floured counter, knead the dough til it is smooth -- it might seem a bit stiff, but that's ok. Place the dough in a lightly greased bowl and cover with a tea towel or plastic wrap. Let it rest in a warm place (turned off low oven or on the radiator work well) for about 30 min., til the dough doubles in volume. Divide the dough into three pieces, for cookie sheet-sized pizzas, or six for individual pizzas, and let rest for a few minutes. Then roll out (or just pat into place) and place on a greased cookie sheet, top with sauce, cheese, and other fillings, and bake at 400 degrees for 15-20 min., or til done.

Molten chocolate cake

Happy Valentine's Day! Mini molten chocolate cakes, served warm over ice cream. The recipe, which takes no time to put together, is from Dorie Greenspan's new Baking book.

Jambalaya!

A quick jambalaya from Martha's February issue. I used chicken andouille instead of pork, and I added shrimp because they taste good. We inhaled this for dinner, lunch the next day, and dinner again on the following day.

Mom's matzoh ball soup

Rich and flavorful chicken broth, large pieces of chicken, and tender matzoh balls ... perfect for the cold weather we've been having lately.

Squirrel stew anyone?

Anyone have any good recipes for squirrel? There's one lurking in my house, and I'm thinking of leaving out some recipes that might inspire him to look elsewhere for housing.

Double peanut butter fudge brownies

These are based on a double fudge brownie recipe from King Arthur Flour. Instead of all chocolate chips, I used half chips and half mini pb cups from Trader Joe's, and I swirled about half a cup of warm crunchy peanut butter on the top. Mmm!

Double pb fudge brownies

1 c unsalted butter
2 c brown sugar
3/4 c cocoa powder (unsweetened)
1 tsp salt
1 tsp baking powder
1 tsp espresso powder
1 Tbs vanilla
4 eggs
1 1/2 c flour (white, ww, white ww) plus 2 Tbs more
1 c chocolate chips
1 c Trader Joe's mini pb cups (or pb chips)
1/2 c pb (I like crunchy, but smooth is fine too), warmed slightly so it can be poured

In a saucepan over low heat, melt the butter, then add the sugar and mix well. Heat the mixture briefly til it's hot and begins to bubble. Mix in the cocoa, salt, baking powder, espresso, and vanilla. Allow the mixture to cool somewhat, and then whisk in the eggs. Then add the 1 1/2 c of flour and mix the chocolate chips and pb cups with the extra 2 Tbs of flour (this will keep them from sinking to the bottom of the pan.) Mix in the chips and stir til smooth. Pour the mixture into a foil-lined, greased 9- x 13-inch pan. Pour the warm peanut butter over the brownie batter, swirling it into the top with a knife. Bake at 350 degrees for 30 min., until a toothpick or sharp knife inserted into the center reveals wet crumbs (and no raw batter.) Let the brownies cool completely on a rack before cutting.*

*King Arthur suggests waiting 24 hours before cutting if you use ww flour, as the extra time gives the bran a chance to soften.

World Peace

Wouldn't life be simpler if you could just pop some raw ingredients in the oven and have world peace 12 minutes later? These cookies won't solve all the world's problems, but eating them might make you forget them for a little while. These are from one of my new favorite cookbooks, Dorie Greenspan's Baking: From My House to Yours, but you can also find the recipe here.

Espresso bars

Based on a recipe given to me by a friend, these rich brownies combine chocolate, espresso, and almonds--what more could you want?

Spicy Basil Chicken

Some like it hot--and some like it hotter. I cut back on the number of chilis called for in this recipe--using only 8 bird chilis instead of the suggested 12-20--and yet my lips are still tingling. I'm not complaining, though, as the overall flavor was wonderful. I tossed this all with some rice noodles, but you could also serve it over rice and/or vegetables. This recipe is from ThaiFoodandTravel.com.

Khmer pork with green beans. From Cambodia, by way of Hot Sour Salty Sweet and my kitchen, this dish is meant to be an accompaniment to a soup or stew, but I served it on top of jasmine rice and added a little sweet chili-garlic on top for a bit of spice instead. The dish is quick and the pork is flavorful, offset by crunchy-tender green beans.

Pad si yew -- fried river noodles with chicken and dark soy. From Vatch's Thai Street Food, this recipe originally called for beef. I also used baby bok choy, red peppers, and carrots instead of broccoli, increasing the overall amount of vegetables. I used fresh rice noodles--one of my favorite things in the world--but even if you only have the dried, this recipe is quick and delicious. Pad Si Yew 1 Tbs vegetable oil 2 cloves of garlic, minced 1/2 lb boneless skinless chicken thighs, thinly sliced 1 egg 8 oz wide rice noodles (sen yai) 3 heads baby bok choy, rinsed well and slivered 1/2 red pepper, sliced into bite-size pieces 2 carrots, peeled and thinly sliced 1 tsp dark soy sauce 1 Tbs light soy sauce pinch of sugar 2 Tbs fish sauce chili-garlic sauce (optional but tasty) In a large wok or frying pan, heat the oil and fry the garlic til light brown. Add the chicken and stir fry over high heat to seal in the juices. Push the chicken to the sides of the pan and add the egg, stirring quickly til it is lightly scrambled. Add the noodles to the pan, tossing them quickly so they don't stick (to the pan and to each other). Next, add the vegetables and cook for one minute. Then add the soy sauces, sugar, and fish sauce (and chili sauce, if using). Mix well and serve immediately.

Spicy chicken chili. Based on the Barefoot recipe, this recipe is just the right thing for a cool night. The chicken, breasts baked on the bone, is moist and flavorful, while the base is full of sweet bell peppers, spices, and tomatoes. I served this with fresh, hot cornbread to which I added a handful of shredded cheddar and a little smoked paprika. Spicy Chicken Chili 2 chicken breast halves, bone in (skin on or off) 4 Tbs olive oil 1 large onion, diced 2 cloves garlic, finely minced or grated 2 red bell peppers (or orange or yellow - I used one red and one yellow), bite-size diced 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp smoked paprika 1/4 dried basil (fresh is even better) salt and pepper 1 28 oz can of crushed tomatoes (I like the fire-roasted ones), including the juices up to 1 c of water (or beer) 1 link chorizo (pork or chicken), optional 1. With the oven preheated to 350 degrees, place the chicken on a foil-covered cookie sheet, drizzle it with 1-2 Tbs olive oil and salt and pepper, and bake for 30-45 min., til just cooked through. Remove from the oven and let cool. 2. In a large dutch oven, heat 2 Tbs oil over medium heat, and then add the diced onion. Let cook til translucent, 10-15 min. Then add the garlic and cook til fragrant. Then add the diced bell peppers, chili powder, cumin, paprika, and basil and cook for about a minute. Add the tomatoes, juices and all, into the pot, and let come to a boil. If the mixture seems very thick, add some of the water. Let the mixture simmer for 30 min. If using chorizo, add it (in one piece) to the pot now, making sure it is well covered by the tomato mixture. You'll want to pull this out just before you add the chicken, slice it up, and then re-add it to the rest of the pot. 3. In the meantime, take the chicken off of the bone and cut it into large chunks. After the tomato mixture has cooked down some, about 30 min., add the chicken to the rest of the chili. Re-add the chorizo at this point, if you're using it. 4. Let the chicken heat through, and serve hot with cornbread. Optional toppings include sour cream, cheddar cheese, jalapenos, and onions

Flaming Beehive Cake

Flaming beehive cake! It may be hard to see, but there is a flame there. This is a yellow cake filled with a dark chocolate mousse and then covered with meringue, which I browned under the broiler. A little Calvados on the top, and we were set. Happy New Year! 

Flaming Beehive: Just a slice ...

Just a slice ...  

Happy New Year! I hope you all have a wonderful, and tasty, 2007! 

Chocolate Cranberry Pecan Pie

Chocolate cranberry pecan pie. I made this for our Christmas dessert. The original recipe, from Miss Grimble Presents Delicious Desserts by Sylvia Balser Hirsch, was for a New Orleans chocolate-pecan pie, and the tartness of the fresh cranberries I added helped to offset the richness somewhat. Dried cranberries can be used instead, though I like the juiciness that the fresh ones added.

Chocolate cranberry pecan pie

1 unbaked 9" pie shell
2 eggs
1 c sugar
4 Tbs cornstarch
8 Tbs butter (1 stick), melted
1 c pecans, chopped
1 c chocolate chips
1 c fresh, whole cranberries
whipped cream for garnish

Lightly whisk eggs together. Then add sugar and cornstarch and mix well. Blend in the melted butter. Stir in pecans, chocolate chips, and cranberries and pour the mixture into the unbaked pie shell. Bake at 350 degrees for 45-50 min. Let cool. Garnish with whipped cream.

Merry Christmas everyone! Cranberry gingerbread with cream cheese frosting and a little whipped cream for Christmas Eve. Now to figure out what we're having tonight! Hope y'all are having as good a holiday as I am! 

Christmas cookies! Clockwise, from the top left: chocolate malted sandwich cookies, shortbread hearts with cranberries and orange zest, triple chocolate peppermint cookies, praline cookies, and molasses cookies. 

Almond buttercrunch. What's not to like about butter, sugar, almonds, and chocolate? I make this every year, and I still love it. 

Cookies to go! 

Santa came early!

I have two new cookbooks! First, there is Baking: From My Home to Yours, by the fabulous Dorie Greenspan. I've been drooling over this in the bookstore--and now I can drool in the privacy of my own home! My second drool-worthy book is The Magnolia Bakery Cookbook, by Jennifer Appel and Allysa Torey. Expect to hear about both of these lots in 2007. Many thanks to my friend S for these lovely gifts! Cookies coming soon ... lots and lots of cookies.

Comfort food

When it's cold outside and you're feeling cold-y inside, easy comfort food is the way to go. With no real food in the house, I went to the nearby grocery store last night. I kept wandering up and down the aisles, but nothing seemed appealing, and the sodium levels in the canned soups were scary. Today, I took myself to Whole Foods and wandered up and down its aisles instead. There, I picked up a happy chicken, a couple of russett potatoes, an onion, and some fresh sage, among other things, and I took them home to make dinner. I sliced the onion and put it in a large baking dish, then put the chicken on top of them, rubbed it with garlic, butter, and fresh sage, and added sliced potatoes and carrots all around. A little sherry over the top, and into the oven it went. A couple of hours later dinner was ready, and I was a happier camper. :)

Happy Thanksgiving!

A trio of desserts. From the top, rustic apple tart, cranberry-orange cheesecake with a gingerbread-cookie crust, and pumpkin chiffon pie. And yes, heaps of whipped cream in the background.

Cranberry-Orange Cheesecake

Cranberry-orange cheesecake. A lightly orange-flavored cheesecake with a gingerbread-cookie crust, topped with a fresh cranberry-orange sauce The recipe is from Bon Appetit.

Rustic Apple Tart

Rustic apple tart. Granny Smith apples, sherry, sugar, and spices in a quick pastry dough.

Pumpkin chiffon pie. A tradition in our house, from the Joy of Cooking. It's lighter than traditional pumpkin pies. 

Chocolate cake with chocolate buttercream, toasted almonds and strawberry preserves as a filling. 

Nana's Oatmeal Crunchies

A simple but delicious refrigerator cookie recipe from my grandmother that's packed with rolled oats and walnuts. Oatmeal Crunchies (makes 4-5 dozen) 1 c butter 1 c white sugar 1 c brown sugar 2 eggs 1 tsp vanilla 1 1/2 c flour (may need a little more if dough seems soft) 1 tsp baking soda 1/2 tsp salt 3 c quick oats (I use reg. oats) 1/2 c to 3/4 c chopped walnuts or pecans Cream the butter and sugars. Add the eggs and then the vanilla. Then mix in the flour, baking soda, and salt, and finally add in the oats and nuts. Put the dough into 3-4 logs (maybe 2-3 inches in diameter) on separate sheets of cling wrap/wax paper/parchment paper. At this point freeze or chill the logs well. When you're ready to bake them, slice them into rounds and bake at 375 degrees for about 8 minutes, til they're caramel in color. Depending on how you slice them, they will make 4-5 dozen--and they go fast!

Coconut Macaroons Dipped in Dark Chocolate

Coconut macaroons dipped in dark chocolate. They're not too sweet, with equal parts of sweetened and unsweetened coconut, and the toasted outside gives them a bit of crunch.

Update: It's not often I do this, but for all that I like this recipe, it's a pain to make and shape.  Mark Bittman's Ultimate minimalist macaroon tastes just as good, if not better--and it only takes a few minutes to throw together.  The recipe can be found here. Dip the macaroons in melted dark chocolate after baking, if desired.

Chocolate Cupcakes

Dense, chocolatey cupcakes topped with creamy, rich chocolate buttercream, both from the Barefoot Contessa.

Chocolate Buttercream

Chocolate buttercream. I've said it before, but I'll say it again--I'd swim in this if I could.

Rustic apple tart. A fabulous recipe from the Hearty Boys on the Food Network. The pate sucree crust was quick and buttery, while the filling--six Nittany apples, sugar, a little sherry, and spices--was sweet but not overdone.

Roast chicken with lemon, garlic, and lots of rosemary. I served this with soft cheddar polenta, green beens, and roasted beets. As an appetizer, I made the baked goat cheese with caramelized onions, garlic, and Mission figs from the Hearty Boys. Serve this with sliced French bread and you are more than all set--totally delicious!