tag:blogger.com,1999:blog-124584752024-03-12T22:01:13.130-05:00techno foodierecipes and photos from the kitchen of the world's 4,000,000th (or so it seems) foodieBryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-12458475.post-22142753814926087452010-09-05T17:34:00.000-05:002010-09-05T17:34:28.972-05:00Coco would be proud of these cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoCegVOKR4UR6C8aWfxYtzU4KGEbs8OvQ1HOTxAmHKKCWwGKuGS8ffGPMMFiVAXjSN9kmyWcfZROCw7fUWTZ348EJekuiZyF0zSVaZKwniF2F3Sbz_W_SqBgtEKvPWb9GTMjvbw/s1600/coco+006a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoCegVOKR4UR6C8aWfxYtzU4KGEbs8OvQ1HOTxAmHKKCWwGKuGS8ffGPMMFiVAXjSN9kmyWcfZROCw7fUWTZ348EJekuiZyF0zSVaZKwniF2F3Sbz_W_SqBgtEKvPWb9GTMjvbw/s320/coco+006a.jpg" /></a></div><i>Chocolate cookie recipes are, for me, like those little black dresses the ladies are always yammering on about--you can't have too many of them.</i><i><br />
<br />
Continuing the analogy, I consider the following recipe to be akin to something the pioneering French fashion designer Coco Chanel would have produced in her prime--simple, sleek and elegant. </i><i><br />
<br />
If you're looking for a cookie with a bit more bling, check out </i><a href="http://technofoodie.blogspot.com/2010/08/black-and-white-and-yummy-all-over.html"><i>this recipe</i></a><i>, which includes all sorts of accoutrements (in the form of almonds, chocolate chips and white chocolate chips).</i><br />
<br />
<b><span class="Apple-style-span" style="color: #38761d;">Grammy's Chocolate Cookies</span></b><br />
<br />
2 cups all-purpose flour<br />
3/4 cup cocoa powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 1/4 cups (2 sticks plus 4 tablespoons) butter, room temperature<br />
2 cups sugar (plus more for dipping)<br />
2 large eggs<br />
2 teaspoons vanilla extract<br />
<br />
Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and then set aside.<br />
<br />
Then, in the bowl of an electric mixer (fitted with the paddle attachment), cream the butter, sugar, eggs and vanilla until light and fluffy. With the mixer on low, slowly add the dry ingredients and mix just until combined. Cover the dough with plastic wrap and chill until firm (about one hour).<br />
<br />
Preheat the oven to 350 degrees. Roll dough into two-inch balls and then dip in reserved sugar. Place about two inches apart on a baking sheet lined with parchment paper--you should be able to fit about six cookies on each sheet--and bake for about 12 minutes. Cool on baking sheets for five minutes and then transfer to a wire rack to cool completely.<br />
<br />
Yield: 18-20 cookies.Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-60052489040205396252010-09-04T21:54:00.006-05:002010-09-04T22:46:38.546-05:00Gut-busting brownies<i>If you like your brownies like I do--dense and fudgey, as opposed to cakey and light--the following recipe is for you.</i><br />
<i><br />
Interestingly enough, I came across said recipe when I bought a 9-inch-by-9-inch baking pan at Williams-Sonoma some years ago.<br />
</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirgtKeBylp_QuhhhP1UURa-nLcqvOrx_XnjVyy6AOYs8mM9kStFGMeRJX37gqP0aX8mksBpP3R8GE44bIojO0Wwa1u9Zl-bQ56del4SfH12p1A0f0eBxFcVGcng75sM34vPQ63g/s1600/sundayaug1+011a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirgtKeBylp_QuhhhP1UURa-nLcqvOrx_XnjVyy6AOYs8mM9kStFGMeRJX37gqP0aX8mksBpP3R8GE44bIojO0Wwa1u9Zl-bQ56del4SfH12p1A0f0eBxFcVGcng75sM34vPQ63g/s320/sundayaug1+011a.jpg" /></a></div><i><br />
I've mixed in all sorts of ingredients--chocolate chips, M&Ms, Reese's Peanut Butter Cups, Thin Mints--since then, but the mix-in mentioned below--Reese's Pieces--may be my favorite.</i><br />
<br />
<b><span class="Apple-style-span" style="color: #38761d;">Reese's Pieces Brownies</span></b><br />
<br />
16 tablespoons (2 sticks) butter<br />
6 ounces unsweetened chocolate, finely chopped<br />
2 cups sugar<br />
Pinch of salt<br />
4 eggs, room temperature<br />
2 teaspoons vanilla extract<br />
1 1/2 cups all-purpose flour<br />
1 1/2 cups Reese's Pieces (or the "mix-in" of your choice--chocolate chips, M&Ms, Thin Mints, etc.)<br />
<br />
Before you do anything else, preheat your oven to 350 degrees. After that, line a 9-inch square baking pan with lightly greased parchment paper.<br />
<br />
Once that's done, toss the butter and the chopped chocolate into a medium saucepan set over low heat. Stir the concoction until completely melted. Take the pan off of the heat and stir in the sugar and the salt, then add the eggs and vanilla and stir until well blended. Finally, add the flour and stir just until it has been incorporated. Stir in the Reese's Pieces.<br />
<br />
Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out almost completely clean, 40-45 minutes. Don't overbake or the brownies will be crumbly and dry. Transfer pan to a wire rack and cool completely before cutting into squares.Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-75493970097978353122010-09-04T20:22:00.006-05:002010-09-04T20:24:37.087-05:00Muy bueno!<i>It's hard to believe something so wonderful is so easy to make.</i><i><br />
<br />
That's a good thing and a bad thing, if you're me. It's good because it means I can whip it up on a whim, but it's bad because I can then eat it in less than a week, spoonful by sinful spoonful.</i><i><br />
<br />
Oh, well--that's what the gym's for, right?</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><b><span class="Apple-style-span" style="color: #38761d;">Daisy Martinez's Dulce de Leche</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-IeGqrtFNHvb29viGUK6_HR8-PP_46thCH6xiuCYDkFa18taXU5nnhE7MM4LdXdEMpxbJwBagW9OJiFrr_ytVvz4dQhK95DytQciYbJQ3nDs-5am0lMYak3SjC0AQixsy8Y7gg/s1600/sataug+016a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-IeGqrtFNHvb29viGUK6_HR8-PP_46thCH6xiuCYDkFa18taXU5nnhE7MM4LdXdEMpxbJwBagW9OJiFrr_ytVvz4dQhK95DytQciYbJQ3nDs-5am0lMYak3SjC0AQixsy8Y7gg/s320/sataug+016a.jpg" /></a></div>Two 12-ounce cans of sweetened condensed milk<br />
<br />
Set a rack in the center of your oven and then preheat it to 350 degrees.<br />
<br />
In the meantime, heat a few cups of water--four should do the trick--to boiling. While it's heating, pour the two cans of sweetened condensed milk into a pie plate or some similarly sized baking dish.<br />
<br />
Cover loosely with aluminum foil and then set in a shallow roasting pan. Pour the boiling water into the roasting pan until it comes halfway up the sides of the pie plate/baking dish.<br />
<br />
Place the whole thing in the oven and bake, without stirring, until the milk thickens and turns golden (it should look like caramel). Pour the hot, thickened milk into a bowl and whisk vigorously until it's as smooth as possible. (Don't worry if there are a few small lumps.) <br />
<br />
Enjoy warm, at room temperature or cool.Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-58019277613871995722010-09-04T18:45:00.006-05:002010-09-04T23:25:24.634-05:00Adults only!<i>By "adults only," I mean that I can't imagine the kids eating this one--unless, of course, they're really open-minded kids.</i><i><br />
<br />
Actually, I have a feeling only open-minded</i> adults <i>will appreciate the following recipe, which I found in the most recent issue (September 2010) of</i> <i>Martha Stewart's</i> Everyday Food <i>magazine</i>.<br />
<br />
<i>Thankfully, David and I love brussels sprouts, mushrooms and whole-wheat pasta, so the only things we had to open to enjoy this dish were our big ol' mouths</i>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><b><span class="Apple-style-span" style="color: #38761d;">Whole-Wheat Pasta with Brussels Sprouts and Mushrooms</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVr7MeMBvyYXiGzUsb__NwL6uq2kikOSuixWg1-pWYyMUJsfsRKeI_oT9z0PHejqeD3JyTFIP87aLgxik2RF5z3rW0bK9HfbnX42eUwX5rsXKKOORluxeDn7ssUtRWsRSnaW6i0Q/s1600/pasta+002a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVr7MeMBvyYXiGzUsb__NwL6uq2kikOSuixWg1-pWYyMUJsfsRKeI_oT9z0PHejqeD3JyTFIP87aLgxik2RF5z3rW0bK9HfbnX42eUwX5rsXKKOORluxeDn7ssUtRWsRSnaW6i0Q/s320/pasta+002a.jpg" /></a></div>Coarse salt and ground black pepper<br />
1 pound short whole-wheat pasta (such as penne or rigatoni)<br />
4 tablespoons olive oil<br />
1 pound cremini mushrooms, sliced<br />
1 pound brussels sprouts, trimmed and shredded<br />
4 garlic cloves. minced<br />
2 teaspoons finely grated lemon zest, plus 2-3 teaspoons lemon juice<br />
<br />
In a large pot of boiling, salted water, cook the pasta until al dente. Set aside 1/2 cup of the pasta water, then drain the pasta and return it to the pot.<br />
<br />
Meanwhile, pour about two tablespoons of oil into a large skillet placed over medium-high heat. Add the mushrooms, season with salt to taste and then cook, stirring now and then, until browned. Add the mushrooms to the pasta and then add about two more tablespoons of oil to the now-empty skillet. Add the brussels sprouts and garlic to the skillet, season with salt and pepper and cook, stirring often, until the the brussels sprouts are soft. (This should take about six minutes.)<br />
<br />
Add the brussels sprouts mixture, lemon zest and lemon juice to the pasta, then stir in enough of the reserved pasta water to create a thin sauce. Season to taste with salt and pepper and serve topped with shaved or shredded parmesan.Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-89870039703471219992010-08-27T16:34:00.000-05:002010-08-27T16:34:46.734-05:00Black and white and yummy all over<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><i>Chocolate chip cookies are all well and good, but every now and then you need a cookie that grabs you by the short and curlies, you know?</i><i><br />
<br />
Well, the following recipe, shared on a recent episode of Ina Garten's </i><a href="http://www.foodnetwork.com/recipes/ina-garten/kathleen-kings-double-chocolate-almond-cookies-recipe/index.html">Barefoot Contessa</a> <i>television</i> <i>show, fits that bill and then some.</i><i><br />
<br />
(BTW, these really should be called </i>triple<i> chocolate almond cookies, as they have cocoa, semisweet chocolate chips and white chocolate chips, but I'll leave the name as is out of respect for Ms. King.)</i><br />
<b><span class="Apple-style-span" style="color: #38761d;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-weight: normal;"><i><br />
</i></span></span>Kathleen King's Double Chocolate Almond Cookies</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zQEs1oAhsg6aiIPz7qwH1M4HPCGOMOxB-fXtKHPMGM178LmNGECJmTqFBJ7JFDAzGpkVgSB3bbnuixHUnJVKqRVQamYGeHI7blSQBEBDx9EBDg98L5d_Mcs_SOZiIhq2ahNILw/s1600/triplechocolatecookies+009a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zQEs1oAhsg6aiIPz7qwH1M4HPCGOMOxB-fXtKHPMGM178LmNGECJmTqFBJ7JFDAzGpkVgSB3bbnuixHUnJVKqRVQamYGeHI7blSQBEBDx9EBDg98L5d_Mcs_SOZiIhq2ahNILw/s320/triplechocolatecookies+009a.jpg" /></a></div><b><span class="Apple-style-span" style="color: #38761d;"></span></b>2 1/3 cups all-purpose flour<br />
3/4 cup cocoa powder<br />
1 teaspoon baking soda<br />
3/4 teaspoon salt<br />
1 1/4 cups (2 1/2 sticks) salted, room-temperature butter<br />
1 cup sugar<br />
1 cup firmly packed dark or light brown sugar<br />
1 large egg<br />
1 teaspoon vanilla extract<br />
1 cup white chocolate chips<br />
1 cup semisweet chocolate chips<br />
1 cup almonds, coarsely chopped<br />
<br />
After you preheat your oven to 350 degrees, combine the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.<br />
<br />
Meanwhile, cream together the butter and sugars in the bowl of an electric mixer that's been fitted with the paddle attachment and then add the egg and vanilla. Once those two ingredients have been incorporated, add the flour mixture and continue beating until just combined. Finally, add the chocolate chips and the almonds and mix until combined.<br />
<br />
Using a small or medium ice cream scoop, drop the dough about two inches apart on sheet pans that have been lined with parchment paper. (You should be able to get about six cookies on each sheet if you use a medium ice cream scoop.) Bake for about 15 minutes.<br />
<br />
Don't worry if the cookies seem a bit soft when they're pulled from the oven; they'll firm up nicely as they cool. Speaking of which, allow the cookies to cool on their cookie sheets for about 10-15 minutes before moving them to a cooling rack.<br />
<br />
<i>Yield: Approximately 20 four-inch cookies, if you use a #16 (1/4 cup) ice cream scoop.</i>Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-3657691349260143002010-08-25T11:34:00.001-05:002010-08-25T11:35:15.190-05:00A different kind of peanut butter cup<div class="separator" style="clear: both; text-align: center;"></div><i>I'm not sure why, but nothing makes me "ooh" and "ahh" like a big spoonful of homemade ice cream. That's especially true when said ice cream is flavored by a bit (or a lot) of peanut butter.</i><i><br />
<br />
Well, there's been a lot of oohing and aahing in our house as of late thanks to the following recipe, which was pulled from the pages of Isa Chandra Moskowitz's and Terry Hope Romero's</i> <a href="http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_1?ie=UTF8&s=books&qid=1282754003&sr=8-1">Veganomicon</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF66WDp6JGaomRfZfN4VPLrLs3YTH8lex0K5njSSDqosfAzPeNxrrbBk_J-qRinME8tQZCr4ReH3qtU_d7dNK7iX2IYEE9LfPDp1yo69gaS8HdB2D5GyJnO1X9HtxnQJ1Mj9iw9g/s1600/peanutbuttericecream.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF66WDp6JGaomRfZfN4VPLrLs3YTH8lex0K5njSSDqosfAzPeNxrrbBk_J-qRinME8tQZCr4ReH3qtU_d7dNK7iX2IYEE9LfPDp1yo69gaS8HdB2D5GyJnO1X9HtxnQJ1Mj9iw9g/s320/peanutbuttericecream.jpg" /></a></div><b><span class="Apple-style-span" style="color: #38761d;">Peanut Butter Ice Cream</span></b><br />
<br />
1/2 cup cream of coconut milk**<br />
1 cup soy milk<br />
1 cup sugar<br />
6 ounces silken tofu<br />
1/2 cup peanut butter<br />
1 tablespoon vanilla extract<br />
<br />
Throw all of the ingredients into a blender (or a food processor) and blitz until smooth. Pour into an ice-cream maker and then follow the machine manufacturer's instructions.<br />
<br />
**<i>Place a can of coconut milk in the fridge the night before you're planning to make your ice cream. When it comes time to make it, use the "cream" that has risen to the top of the can. Reserve the rest of the milk for some other use.</i>Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-61195364594733018292010-07-14T19:39:00.007-05:002010-09-03T18:34:51.532-05:00Yellow Rice with Corn<i>Or, as </i><a href="http://www.daisycooks.com/pages/main.cfm"><i>Daisy Martinez</i></a><i>, host of PBS'</i> Daisy Cooks!<i>,</i> <i>calls it: Arroz Amarillo con Maiz. That sounds so much more sophisticated--not to mention sexier--than "Yellow Rice with Corn," doesn't it?</i><br />
<i><span class="Apple-style-span" style="font-style: normal;"><i><br />
Anyway, I made this dish for dinner a few nights ago after watching Daisy cook it on her show on more than a few occasions. I wouldn't say it's the best thing I've ever made--or even close it--but David and I liked it enough that I'll definitely make it again.<br />
</i></span></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvI-X4swyLwTgTETpnlncafMz7YO1pAxjFKj8XSOoCA4bcdhkkJ_gWWrhon3qvdLSWWR3mdhVFPpRvrjOJH40voRdxnfxhDCcMJQEe4OPjXONaEJHLYp5hQ4jl5KF236emeuhww/s1600/yellowricewithcorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvI-X4swyLwTgTETpnlncafMz7YO1pAxjFKj8XSOoCA4bcdhkkJ_gWWrhon3qvdLSWWR3mdhVFPpRvrjOJH40voRdxnfxhDCcMJQEe4OPjXONaEJHLYp5hQ4jl5KF236emeuhww/s400/yellowricewithcorn.jpg" width="400" /></a></div><i><br />
One thing I have to note is that the recipe below differs from the original in quite a few ways. For those of you who are sticklers for authenticity (you know who you are), </i><a href="http://www.daisycooks.com/pages/recipes_detail.cfm?ID=35"><i>here</i></a><i> is how Daisy makes it. </i><br />
<br />
<b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #38761d;">Yellow Rice with Corn</span></span></b><br />
<br />
1/3 cup canola or vegetable oil<br />
1 tablespoon ground turmeric<br />
1 white onion, diced<br />
1 red bell pepper, diced<br />
2 cloves of garlic, minced<br />
2 cups fresh or frozen corn kernels<br />
1/2 cup pimiento-stuffed olives, coarsely chopped<br />
2 to 3 tablespoons salt<br />
1 teaspoon ground cumin<br />
1 teaspoon ground black pepper<br />
2 bay leaves<br />
3 cups long grain white rice<br />
4 cups vegetable broth<br />
<br />
Heat the oil over medium heat in a large dutch oven or pot. Stir in the turmeric and then the onion, red bell pepper and garlic. Cook until the vegetables have softened a bit. Add the olives, salt, cumin, pepper and bay leaves and stir to combine. When the mixture begins to bubble, add the rice and stir for a minute or two. Add the broth and bring everything to a boil.<br />
<br />
When the broth reaches the level of the rice, stir in the corn and then reduce the heat to low. Cover and cook for 20 minutes. Gently fluff the rice and serve hot--topped with sour cream (or Sour Supreme, if that's your thing).Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com2tag:blogger.com,1999:blog-12458475.post-74223444608341118732009-12-05T13:59:00.023-06:002010-06-28T16:50:34.789-05:00Chocolate + pistachio = one heck of a birthday cake<em>I've always loved pistachios, but I didn't love combining those waxy, green nuts with chocolate until earlier this year, when I tried to make a batch of chocolate-pistachio biscotti. </em><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQuYLSjwd04Cbo31ivjglL_HSKXVWX83QMey17tghew-SdHq8TlKIGGb5CFEPxDFQWziD8z5DgWAM-JGazlB3UPvlj4EnKuwPBdGVUYoxHEEW3ePvDqOmC41V6VpUIFD77eCuqJg/s1600/4141675595_32ee4b991d_z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQuYLSjwd04Cbo31ivjglL_HSKXVWX83QMey17tghew-SdHq8TlKIGGb5CFEPxDFQWziD8z5DgWAM-JGazlB3UPvlj4EnKuwPBdGVUYoxHEEW3ePvDqOmC41V6VpUIFD77eCuqJg/s320/4141675595_32ee4b991d_z.jpg" /></a><em>Somewhere along the way I screwed up the recipe, as the biscotti "loaf" fell apart when I tried to slice it after its first trip to the oven.</em><br />
<br />
<em>I tasted a bit of the crumbly batter before pitching it into the trash can, though, and the flavor nearly knocked me out of my socks.</em> <br />
<br />
<em>So, when I went to make myself a birthday cake a few weeks ago, I knew it had to include those same flavors. Thankfully, an old issue of Martha Stewart's</em> Everyday Food <em>magazine had just the recipe I was looking for.</em><br />
<br />
<strong><span style="background-color: white;"><span class="Apple-style-span" style="color: #38761d;">Chocolate-Pistachio Torte</span></span></strong><br />
<br />
<em>For the cake:</em><br />
<br />
1/2 cup (1 stick) unsalted butter, cut into small pieces (plus more for pan)<br />
1 cup all-purpose flour (plus more for pan)<br />
1/2 teaspoon salt <br />
1/4 teaspoon baking powder<br />
8 ounces semisweet chocolate, coarsely chopped<br />
1 1/4 cups sugar<br />
1 teaspoon vanilla extract<br />
2 large eggs<br />
1/2 cut low-fat buttermilk<br />
1/4 cup shelled unsalted pistachios, coarsely chopped<br />
<br />
** Note: If you're like me and you tend to use salted (rather than unsalted) butter, decrease the salt to 1/4 teaspoon, if not less. <br />
<br />
<em>For the frosting:</em> <br />
<br />
1/2 cup heavy cream<br />
4 ounces semisweet chocolate, coarsely chopped<br />
1/4 cup shelled unsalted pistachios, coarsely chopped<br />
<br />
Start with the cake: Preheat your over to 350 degrees. Butter and flour an 8-inch round cake pan and then line the bottom with parchment paper. In a medium bowl, whisk together the flour, salt and baking powder and set aside.<br />
<br />
In a small saucepan over low heat, melt the butter and chocolate, stirring frequently to avoid scorching. Remove from heat and whisk in the sugar and vanilla, then the eggs, buttermilk and pistachios. Fold in the reserved flour mixture just until it's combined.<br />
<br />
Pour the resulting batter into the prepared cake pan and bake for 60-70 minutes--until a toothpick inserted into the center comes out with a few moist crumbs attached to it. Let the cake cool in its pan for about 5 minutes and then run a knife around the edge and invert it onto a wire rack. Remove the parchment paper and let the cake cook completely (2-3 hours).<br />
<br />
To make the frosting: In a small saucepan, bring the cream to a simmer. Remove from the heat and then add the chocolate. Let stand for about 5 minutes, then whisk until smooth. Cool the mixture until it falls back in ribbons when lifted with a spoon, about 5 minutes more.<br />
<br />
Set cake on a serving platter and tuck strips of parchment paper around the edge to prevent the ganache from dripping onto the platter. Pour ganache onto the center of the cake and, using a spatula or even a butter knife, spread it evenly over the top and sides of the cake. (If you push the ganache to the edge of the top of the cake, it will naturally drip down the sides and cover them naturally.)<br />
<br />
Let the ganache set for about 30 minutes and then remove the parchment paper from under the cake. Sprinkle the top with the reserved pistachios and serve.Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com2tag:blogger.com,1999:blog-12458475.post-83445712411372672442009-11-22T16:02:00.004-06:002010-06-28T15:19:39.953-05:00Pesto with a twist<div style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLY7ei1A6ss1PRgUHLhpHsvFx2qZafz-mpTw9kXK8RsCxgdgocu1Iz3PyPr-Qk6fgm_AUz-5tGjQIOqvF4EiMKkyAFMbYfVXz9EeyL_l0r7ajC5aqFsxpv-mxAd9Hal_WFRq-Jkg/s1600/pesto+001a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLY7ei1A6ss1PRgUHLhpHsvFx2qZafz-mpTw9kXK8RsCxgdgocu1Iz3PyPr-Qk6fgm_AUz-5tGjQIOqvF4EiMKkyAFMbYfVXz9EeyL_l0r7ajC5aqFsxpv-mxAd9Hal_WFRq-Jkg/s320/pesto+001a.jpg" yr="true" /></a><em>We eat a lot of pesto in our house, but I'm never the one who makes it. At least, that's how it was until last night. </em><em><br />
<br />
That's when I found the recipe that follows (in one of our many cookbooks--sorry, I can't remember which one) and made the decision to give it a go--mainly because it required just a few ingredients and it looked interesting. </em><br />
<em><br />
The end result was better than David or I could have imagined. It tastes like the traditional basil-and-pine-nut pesto you're used to, but with an intriguing twist.</em></div><br />
<span style="color: #38761d;"><strong>Almond-Tarragon Pesto</strong></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
1/2 cup blanched almonds </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cloves garlic</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 teaspoon salt</div>1 1/2 cups fresh tarragon <br />
pinch of red pepper flakes <br />
1/2 cup oilve oil<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Dump the almonds, garlic and salt into the bowl of a food processor and pulse until you have a chunky paste. Add the tarragon and red pepper flakes and pulse a few more times to combine, then stream in the olive oil (while continuing to pulse) until the mixture is the consistency of pesto.<br />
<br />
Toss with a pound of cooked pasta and cubes of pan-fried tofu (or the protein of your choice). Top with roasted almonds or pine nuts.Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com2tag:blogger.com,1999:blog-12458475.post-83027244023943305202009-10-18T19:49:00.001-05:002009-10-18T19:50:04.942-05:00Sinfully sweet<em>These blondies couldn't be simpler and, really, that's the problem: Once you try one you're going to want to make then again and again. Not great for your hips, but oh so good for your lips :)</em><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5thu7ppiwdyzCdcXz2iynBe4GN6a5QCOzS_n-H1jmmOEHm1h58DOb5zeuJ_i9Dm15TRVWIVA_s3FdoE4qfwOFwRQDpFOHBBrPGGi2rSECMac3J9Pku2Y9hSVw5fviewXlI4jSmQ/s1600-h/potpie+015a.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5thu7ppiwdyzCdcXz2iynBe4GN6a5QCOzS_n-H1jmmOEHm1h58DOb5zeuJ_i9Dm15TRVWIVA_s3FdoE4qfwOFwRQDpFOHBBrPGGi2rSECMac3J9Pku2Y9hSVw5fviewXlI4jSmQ/s320/potpie+015a.jpg" vr="true" /></a><strong><span style="color: #38761d;">Toffee Blondies</span></strong><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cups firmly packed light brown sugar <br />
1 cup butter (if you use unsalted, add 1/2 teaspoon fine salt to the recipe)<br />
2 1/4 cups all-purpose flour <br />
3/4 teaspoon baking soda <br />
2 large eggs <br />
1 teaspoon vanilla extract<br />
8-ounce package toffee bits (or a few Heath/Skor bars, crushed)<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat your oven to 375 degrees F. Butter and flour a 9-by-13-inch glass baking dish. <br />
<br />
Melt the butter in a small sauce pan or in the microwave in a glass measuring cup. Stir the sugar into the melted butter until smooth and then set aside to cool for a few minutes.<br />
<br />
Meanwhile, in a large bowl, whisk together the flour and baking soda (and 1/2 teaspoon salt, if using unsalted butter).<br />
<br />
Beat the eggs and vanilla into the sugar mixture and then add to the flour mixture. Stir until a smooth, thick batter forms and then fold in the toffee bits.<br />
<br />
Pour the batter into the glass baking dish and spread evenly. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 25 minutes.<br />
<br />
Remove from the oven and let cool. Cut into squares and serve.<br />
<br />
** <em>To make</em> <strong><span style="background-color: white; color: #38761d;">Coffee-Toffee Blondies</span></strong>, <em>add two tablespoons of espresso powder to the flour and baking soda mixture.</em><br />
</div>Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-76059761948364264772009-08-09T20:32:00.003-05:002009-08-09T20:48:35.776-05:00A tale of two dips<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuhjhDn6PtLwfBc9Ih-58xDLXS3-YMwhrwidOt1yGGvuC4ayCUy4MK9nGbBpsNeTZIFNzsHTKTs6tEbnNtfXcvS4uNL0PBcf_rq_XgE3wO8C4LJT7vUTw5DT-X_pOFuodKxl07g/s1600-h/heehee+003a.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5368145568500345650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuhjhDn6PtLwfBc9Ih-58xDLXS3-YMwhrwidOt1yGGvuC4ayCUy4MK9nGbBpsNeTZIFNzsHTKTs6tEbnNtfXcvS4uNL0PBcf_rq_XgE3wO8C4LJT7vUTw5DT-X_pOFuodKxl07g/s320/heehee+003a.jpg" /></a><em>David and I have been on a bit of a Mediterranean kick lately thanks to the two 'dips' listed below. We make them, along with some hummus, and scoop all of it into our eager mouths using pita wedges, sturdy crackers and carrot sticks. A little (or a lot) wine helps wash it down :)</em><br /><br /><strong><span style="color:#006600;"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Muhammara</span></span><br /></strong><br />1 12oz. jar of roasted red peppers with garlic, drained*<br />1 cup walnuts<br />1/3 cup breadcrumbs<br />2 tablespoons olive oil<br />2 teaspoons pomegranate molasses (you can find it at Whole Foods and other specialty stores)<br />1 teaspoon ground cumin<br />1/4 teaspoon cayenne pepper<br />1-2 teaspoons of sugar (optional)<br /><br />Throw all of the ingredients into the bowl of your food processor and blitz away until it's fairly creamy (though a few chunks here and there certainly won't hurt you).<br /><br />* <em>If you can't find a jar that contain garlic, add 1-2 cloves garlic to recipe. David says he tends to use two 7-ounce jars, so it's not a big deal if you're off an ounce here or there.<br /></em><br /><strong><span style="color:#006600;">Sweet Basil <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Tapenade</span></span></strong><br /><br />3 cups tightly packed basil leaves<br />1 cup walnut pieces or halves<br />2-4 cloves garlic<br />1/3 cup olive oil<br />1/4 cup walnut oil*<br />1/3 cup pure maple syrup<br />1 teaspoon grated lemon zest<br />1 1/2 teaspoons salt (or to taste)<br />Ground black pepper to taste<br /><br />Throw the basil, walnuts and garlic into the bowl of your food processor or blender and blitz to combine. Then add the oils, maple syrup and lemon zest and process until thick and creamy. Season with salt and pepper.<br /><br />If you aren't going to eat it right away, spoon it into a glass jar with a thin layer of olive oil on the surface and keep refrigerated until ready to serve.<br /><br />* <em>This is what the original recipe calls for; we just use whatever oil we have on hand (usually canola).</em>Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-56912034809599871652009-08-09T15:11:00.006-05:002009-08-19T18:54:26.115-05:00Popeye's favorite cake?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4dlGCiyxoTDIdlRdAmpU7TnPbuPFlj-QyunLl_Htw7Jzs3YPtqXtDZRlK8d3SriOHJQRE_nSWo0haUYMZfr_1eWJjrtQakUCRmL2yXoY6F-z05UHXKuZETplpfrnQLKz2TVYf9g/s1600-h/oliveoilcake+010a.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 229px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5368064283688103442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4dlGCiyxoTDIdlRdAmpU7TnPbuPFlj-QyunLl_Htw7Jzs3YPtqXtDZRlK8d3SriOHJQRE_nSWo0haUYMZfr_1eWJjrtQakUCRmL2yXoY6F-z05UHXKuZETplpfrnQLKz2TVYf9g/s320/oliveoilcake+010a.jpg" /></a><em>Well, I don't know about that, but I can safely say it may be</em> my<em> favorite snack cake (for now).</em><br /><br /><em>Taken from the September 2009 issue of</em> Bon Appetit<em>, this recipe (shared by the owner of Abraco Coffee Shop in Manhattan) is so simple it'll make your head spin.</em> <em>It'll also give your taste buds a whirl :)<br /></em><br /><div><strong><span style="color:#006600;">Olive Oil Cake</span></strong> </div><br /><div>1 1/2 cups unbleached white flour<br />1 cup sugar<br />1/2 teaspoon baking soda<br />1/2 teaspoon baking powder<br />1/4 teaspoon kosher salt<br />2 large eggs<br />3/4 cup whole milk<br />1/2 cup olive oil<br />2 teaspoons orange zest*<br /><br />Preheat your oven to 325 degrees. Grease and flour a 9x5x3-inch loaf pan.<br /><br />Toss the first five ingredients into a large bowl and whisk until combined. In another bowl, whisk together the eggs, milk, oil and zest. Gradually whisk the wet mixture into the dry mixture and then pour into the prepared loaf pan.<br /><br />Bake for 60-65 minutes - until the top of the cake is golden and a toothpick inserted into the center comes out clean. Cool in the pan for about 20 minutes, then remove the cake from the pan and let it cool completely.<br /><br />If you aren't going to eat it right away, wrap the cake in foil and store it at room temperature. </div><br /><div>* <em>I used the zest fo a tangelo when I made this recipe the other day, but I can't imagine it would tase much different using regular old orange zest instead.</em></div>Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com2tag:blogger.com,1999:blog-12458475.post-11366182202785564372009-06-14T00:03:00.005-05:002009-06-14T00:36:33.561-05:00The perfect drink for a warm summer day<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsxCyyjiIVn2Kfb10XDv2PRUitAX1VoTLfKUvt-FTMQDUdI8Oag5pw77hmaaRHbpuHrZNMh1Boa8whOP0h6y-d1hx9UzRGI7UD8jHQb9b79ro4iUz_ugmY9kkQhIsaSqyiPQNew/s1600-h/randomshiz+022a.jpg"><img id="BLOGGER_PHOTO_ID_5347052820180758370" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 229px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsxCyyjiIVn2Kfb10XDv2PRUitAX1VoTLfKUvt-FTMQDUdI8Oag5pw77hmaaRHbpuHrZNMh1Boa8whOP0h6y-d1hx9UzRGI7UD8jHQb9b79ro4iUz_ugmY9kkQhIsaSqyiPQNew/s320/randomshiz+022a.jpg" border="0" /></a><em>There's nothing better than a cool drink on a warm day, right? Well, anyone who agrees should try this recipe, taken from the May 2009 issue of Martha Stewart's Everyday Food magazine. They're a snap to make and soooooooooo tasty.</em><br /><br /><div><div></div><div><strong><span style="color:#006600;">Frozen Peach Margaritas</span></strong></div><br /><div>16-ounce package of frozen sliced peaches</div><div>3/4 cup tequila</div><div>1/4 cup triple sec</div><div>1/4 cup fresh lime juice (from about 3 limes)</div><div>1/4 cup sugar</div><div>1 cup ice cubes<br /><br />Throw all of the above ingredients into a blender and blitz until smooth. Word of warning: You might need to stop the blender and stir the mixture a bit before it's completely smooth. Serve immediately - and then make another batch (if you're anything like me and David).</div></div>Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-38355856684637823872009-06-13T22:10:00.006-05:002010-06-28T15:20:47.664-05:00Soft and chewy snickerdoodles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLnlXFWO2hqcFJT1oQvVeP-I6m936ZBNcYakQlTXYBihyphenhyphenwee9FAbPaa9VG4AQH9BgK5BkyAB7VtWZ6WGMwmBIcrSCGTpHUdFyIvBVjhOkRD4exBoKJJdOLs0Q2MDxA5Kf7DJPaQ/s1600-h/3270339058_0c93108b5d.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5347021071368564242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLnlXFWO2hqcFJT1oQvVeP-I6m936ZBNcYakQlTXYBihyphenhyphenwee9FAbPaa9VG4AQH9BgK5BkyAB7VtWZ6WGMwmBIcrSCGTpHUdFyIvBVjhOkRD4exBoKJJdOLs0Q2MDxA5Kf7DJPaQ/s320/3270339058_0c93108b5d.jpg" style="cursor: hand; float: right; height: 320px; margin: 0px 0px 10px 10px; width: 240px;" /></a><em>Before I actually tried one, snickerdoodles made me yawn. A sugar cookie rolled in cinnamon? Boooooooooring!<br />
<br />
Then I tried one. If I'm remembering correctly, it was purchased at Cinnamon Works, an unassuming little bakery near Seattle's Pike Place Market. The business caught my attention because all of its cookies were HUGE--and, honestly, I have a hard time turning down a huge cookie.<br />
<br />
Anyway, at some point I tried one of the bakery's snickerdoodles. It was wonderful: Buttery, chewy and just a little bit spicy, thanks to the cinnamon-sugar coating.<br />
<br />
I could have eaten one a day and been just about the happiest person on earth, but the thing is, I just don't get to Pike Place very often. So, I had to find a recipe that would allow me to replicate Cinnamon Works' wonderful cookie at home. Luckily, the very first recipe I tried (from Martha Stewart's 2006 Holiday Cookie publication) hit the bullseye.</em><br />
<br />
<strong><span style="color: #006600;">Snickerdoodles</span></strong><br />
<br />
2 3/4 cups flour<br />
2 teaspoons baking powder<br />
1/4 teaspoon coarse salt<br />
1 cup (2 sticks) butter, softened (I tend to use salted butter; if you use unsalted, bump up the coarse salt to 1/2 teaspoon)<br />
1 1/2 cups plus 2 tablespoons sugar<br />
2 large eggs<br />
2 teaspoons ground cinnamon<br />
<br />
Preheat your oven to 350 degrees.<br />
<br />
Combine the flour, baking powder and salt and whisk until everything seems incorporated. Set aside.<br />
<br />
Put butter and 1 1/2 cups of sugar into a large bowl and stir until pale and fluffy. (If you have a mixer, obviously use that instead of wearing out your arm. Using the paddle attachment, beat together the butter and sugar on medium speed for about 3 minutes.) Add the eggs, one at a time, stirring until incorporated before adding the next one. Then slowly stir in the flour mixture.<br />
<br />
Combine the remaining 2 tablespoons sugar and ground cinnamon in a small-ish bowl. Using a large tablespoon or, even better, a medium-sized ice cream scoop, form dough balls that are about 2 inches around (the size of a large golf ball). Roll in the cinnamon sugar, place on a cookie sheet - give them ample room, as they'll spread as a bake - and flatten just a bit with the bottom of a glass.<br />
<br />
Bake for about 20 minutes, turning the baking sheet halfway through, until the cookies are starting to turn golden around the edges. Cool on a wire rack for about 10 minutes and then scarf them down :)Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-47404345735277101622008-11-24T22:53:00.003-06:002008-11-24T23:12:55.632-06:00Re-thinking rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yST0B72wAF6wMtOltPPZdcqF7Y_Vznu5_c8vxTJjPZOKEsbt7PW15c6JRoUKIXCEVLVtRPKQBt180fRNdfw4bNqQ4uCtvtfQv5jGRgMbBOzKcO386dG4HaEvjSHhP2bvJmno6w/s1600-h/5612_MEDIUM.jpg"><img id="BLOGGER_PHOTO_ID_5272457838883267954" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 291px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yST0B72wAF6wMtOltPPZdcqF7Y_Vznu5_c8vxTJjPZOKEsbt7PW15c6JRoUKIXCEVLVtRPKQBt180fRNdfw4bNqQ4uCtvtfQv5jGRgMbBOzKcO386dG4HaEvjSHhP2bvJmno6w/s320/5612_MEDIUM.jpg" border="0" /></a><em>I've made risotto about five or six times before my attempt two nights ago. None of them seemed worth the effort. The recipe below, however, was well worth the effort. The rice was flavorful but not overly broth-y (the main problem of every earlier iteration), and the ingredients I stirred in at the end added just the right amount of depth to the dish.</em><br /><div><em></em></div><br /><div><em>I have to say, though, as much as I love the basic risotto recipe (below), I love the recipe that follows it (and uses leftover risotto) even more. Both originate from Giada DeLaurentiis.</em><br /><br /><strong><span style="color:#006600;">Pesto Pea Risotto<br /><br /></span></strong>4 cups vegetable broth<br />3 tablespoons butter or oil (or a combination of the two)<br />3/4 cup finely chopped onion (from 1 onion)<br />1 1/2 cups Aroborio rice<br />1/2 cup dry white wine*<br />1 cup frozen peas, thawed<br />2-3 tablespoons pesto (or pesto oil)<br />1/2 cup freshly grated Parmesan cheese<br />1/2 teaspoon salt<br />1/4 teaspoon freshly ground black pepper<br />1/2 cup pine nuts, lightly toasted<br /><br />* <em>If you don't have white wine on hand, just use an additional 1/2 cup of broth</em>.<br /><br />In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over a low heat. In a large, heavy saucepan, melt 2 tablespoons of butter over medium heat.<br /><br />Add the onion and saute until tender but not brown, about three minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about three minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about two minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorbed before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.<br /><br />Remove from the heat. Stir in the peas, pesto, Parmesan cheese, the remaining tablespoon of butter and the salt and pepper. Transfer the risotto to a serving bowl and serve immediately, topped with the toasted pine nuts.<br /><br /><em>If you can control yourself, set aside about two cups of the risotto and make this dish, which is even better:<br /><br /></em><strong><span style="color:#009900;"><span style="color:#006600;">Arancini di Riso<br /></span><br /></span></strong>Vegetable oil, for deep-frying<br />2 large eggs, beaten to blend<br />2 cups risotto, cooled<br />1/2 cup grated parmesan<br />1 1/2 cups dried bread crumbs<br />2 ounces mozzarella, cut into 1/2-inch cubes<br />Salt<br />Marinara sauce (if you're like me, you'll buy a bottle of it and heat it up on the stove)<br /><br />Pour enough oil in a heavy large saucepan to reach the depth of three inches (or pour the oil to a depth of about 1 1/2 inches and turn the arancini after the submerged side has browned sufficiently). Heat the oil over medium heat to 350 degrees F.<br /><br />Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine.<br /><br />Place the remaining breadcrumbs in a medium bowl. Using about two tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert one cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.<br /><br />Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about four minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest two minutes. Serve hot with warm marinara sauce. </div>Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-73740125913619595932008-03-22T22:40:00.002-05:002008-03-22T22:50:01.887-05:00My favorite French toast<em>French toast may just be my all-time favorite breakfast food, which is probably why I make the recipe below so often. I know French toast recipes in general are pretty fail-safe, but this one is especially so--it always turns out wonderfully, and it's a snap to make as well.</em><br /><em></em><br /><em>I usually top it with a pat of butter and some maple syrup, but a homemade berry sauce (and a good dousing of powdered sugar) sounds like a good alternative, doesn't it?</em><br /><br />1 loaf challah or other rich, eggy bread<br />6 large eggs<br />1 1/2 cups vanilla-flavored soy milk ("regular" milk works too, obviously)<br />1/4 cup sugar<br />2 teaspoons orange zest<br />1 teaspoon vanilla extract<br />½ teaspoon ground cinnamon<br />Powdered sugar (optional)<br />Maple syrup<br /><br />Preheat the oven to 200 degrees F.<br /><br />Slice bread crosswise into 3/4-inch thick round slices.<br /><br />In a large bowl, whisk the eggs until well blended. Add the milk, sugar, zest, vanilla and cinnamon and whisk well.<br /><br />Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of bread into the custard, turning to allow both sides to absorb the custard. Grill the soaked bread slices until they are golden brown and firm to the touch, about 4 minutes per side.<br /><br />Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, bread slices and custard.<br /><br />Transfer the French toast to plates. Lightly dust with the powdered sugar, if that's your thing. Drizzle syrup over and around the French toast and serve immediately.Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com1tag:blogger.com,1999:blog-12458475.post-68540734146106971742007-08-15T19:03:00.000-05:002007-08-15T19:21:13.184-05:00Sweet simplicity: Vanilla pudding and butter cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0wTZxyI_J9iOiz6BoIA-ZWS7x4wrcoRK-p_UIC3qigEoAztzurpFt4X2o0_IZuCBg85MDOTDLeGg3tKWkjJ6tLE3QD4ieFuPM_3aUghNhx6fi3G3LzNs1WkQVwQjbRZMbsEJaQ/s1600-h/puddingsmall.jpg"><img id="BLOGGER_PHOTO_ID_5099086482214886674" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0wTZxyI_J9iOiz6BoIA-ZWS7x4wrcoRK-p_UIC3qigEoAztzurpFt4X2o0_IZuCBg85MDOTDLeGg3tKWkjJ6tLE3QD4ieFuPM_3aUghNhx6fi3G3LzNs1WkQVwQjbRZMbsEJaQ/s320/puddingsmall.jpg" border="0" /></a><em>I'm sure some will think I'm crazy, but on <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">occasion</span> I like to make pudding from scratch. The stuff you buy in the box and mix with milk just doesn't do it for me--it's always too thin and tastes too artificial. The real stuff isn't all that difficult to whip up, and it tastes so much better.<br /><br /></em><em>This particular recipe comes from an issue of</em> Everyday Food<em>. I like to pair the finished product with a few simple butter or shortbread cookies, though strawberries or raspberries--and a dollop of whipped cream--sure sound tasty right about now...<br /><br /></em><strong><span style="color:#006600;">Homemade Vanilla Pudding</span></strong><br /><br />2/3 cup sugar<br />1/4 cup cornstarch<br />1/4 teaspoon salt<br />2 1/2 cups milk<br />4 large egg yolks<br />2 tablespoons butter (salted or unsalted, whichever you prefer)<br />1 teaspoon pure vanilla extract<br /><br />Have ready a fine-mesh sieve over a medium bowl.<br /><br />In a medium saucepan, off heat, whisk together the sugar, cornstarch and salt. Gradually whisk in the milk, and then whisk in the yolks.<br /><br />Whisking constantly, cook mixture over medium heat until the first large bubbles form and burst. Reduce heat to low and cook, whisking constantly, for 1 minute more.<br /><br />Remove from hear, and immediately pour through sieve and into bowl. Stir in vanilla and butter. Cover pudding with plastic wrap and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">refrigerate</span> until cold.<br /><br />Serve with butter cookies and sweetened whipped cream.<br /><br />Makes about 6 servings.Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-65831066528488948412007-06-03T14:24:00.000-05:002007-06-07T14:21:52.918-05:00Who needs takeout when you can make it yourself?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw49rw2AfQn4iV8n6uKnzhNKZB9AQ0U-F4QOVTr-FFZ66yyOiHoVBDKrViTHOB0B1ab69JJpH8sI1hsxe1tR40jXZNzqeBKUCbs6uZ6_sVgc1wRsX-rsJANR3bFYdtCHyP2ggoAg/s1600-h/friedrice.jpg"><img id="BLOGGER_PHOTO_ID_5071925332037951666" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw49rw2AfQn4iV8n6uKnzhNKZB9AQ0U-F4QOVTr-FFZ66yyOiHoVBDKrViTHOB0B1ab69JJpH8sI1hsxe1tR40jXZNzqeBKUCbs6uZ6_sVgc1wRsX-rsJANR3bFYdtCHyP2ggoAg/s320/friedrice.jpg" border="0" /></a><em>My husband, David, adapted this recipe from a great vegetarian cookbook,</em> The Compassionate Cook<em>. The original version of the recipe called for tofu instead of vegetarian beef, left out the green beans, used less turmeric, etc. It just goes to show that this recipe can stand up to quite a bit of tinkering, so go ahead and use whatever ingredients you prefer.</em><br /><div></div><br /><div><strong><span style="color:#006600;">Cashew Fried Rice</span></strong></div><div></div><div></div><div></div><div></div><div><br />3 tablespoons vegetable oil<br />3 tablespoons soy sauce<br />1 teaspoon sugar<br />1/2 teaspoon salt<br />1 medium yellow onion<br />1 pound vegetarian ground beef (we like the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">GimmeLean</span> brand for its sausage-like flavor)<br />5 cups cold cooked rice<br />1 tablespoon turmeric<br />1 teaspoon garlic powder<br />4-8 ounces frozen green beans or peas (a nice handful)<br />1/2 - 1 cup cashews </div><div></div><div></div><div></div><div></div><div><br />In a small bowl, combine the soy sauce, salt and sugar and stir until combined. Set aside.</div><div></div><div></div><div></div><div></div><div><br />Pour 1 tablespoon oil into a large skillet set over medium heat. Add the beef and chopped yellow onion and cook, stirring regularly, until cooked through (about 5 minutes). Remove beef and onions from the pan and set aside.</div><div></div><div></div><div></div><div></div><div><br />Place skillet back on heat and add remaining 2 tablespoons of oil. Add the beans or peas and cook until heated through, then add the rice, sauce mixture, beef and onions, turmeric and garlic powder and cook for 3-5 minutes (until everything is nice and hot). Stir in cashews and serve.</div>Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-38211281074469670992007-05-29T13:56:00.000-05:002007-05-30T15:08:57.843-05:00Chocolate chip cookies for the cruelty-free crowd<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAou_DrnnbXl5YJdUrP16EJk6FdFaffd2VtCMaQ463unoeMKgmaLdgOEL1LvPaUfi3pUorWigZ2IU_7dfAqfdKW3G872trVlGtlUIVYY-KjhrjelRNRdpBIhQrS51YAp7Hf1vhw/s1600-h/cookies.jpg"><img id="BLOGGER_PHOTO_ID_5070063551941432578" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAou_DrnnbXl5YJdUrP16EJk6FdFaffd2VtCMaQ463unoeMKgmaLdgOEL1LvPaUfi3pUorWigZ2IU_7dfAqfdKW3G872trVlGtlUIVYY-KjhrjelRNRdpBIhQrS51YAp7Hf1vhw/s320/cookies.jpg" border="0" /></a><em>David's sister, Jan, just paid us a visit and while she was here the two of us made some chocolate chip cookies together. Usually when I bake I go all out--butter, eggs, whole milk, the works. But Jan always seems to make the best chocolate chip cookies, despite the fact that they're vegan. </em><br /><br /><em>I don't know where Jan got this recipe from--we chose it because it didn't call for egg <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">substitute</span> (I didn't have any on hand and wasn't about to go back to the store). Jan found them a little greasy, but I thought they were just what the doctor ordered--especially after they cooled off a bit.</em><br /><br /><strong><span style="color:#006600;">Vegan Chocolate Chip Cookies</span></strong><br /><br />1 cup margarine<br />3/4 cup brown sugar<br />3/4 cup granulated or <span class="blsp-spelling-error" id="SPELLING_ERROR_1">turbinado</span> sugar<br />2 teaspoons vanilla extract<br />2 1/4 cup flour<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1 1/2 cups chocolate chips<br /><br />Preheat oven to 375 degrees.<br /><br />Cream together the margarine and sugars in a large mixing bowl. Add the vanilla once everything has been combined nicely.<br /><br />In a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">separate</span> bowl, combine the flour, baking soda and salt. Slowly mix into the creamed mixture until incorporated (be careful to not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">over mix</span>). Stir in the chocolate chips. (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Mixture</span> will be crumbly).<br /><br />Form dough into walnut-sized balls and place on a cookie sheet (each sheet should allow 12-16 cookies). Bake for about 11 minutes. Cookies will flatten as they cool--don't worry!<br /><br />Eat hot, maybe with some ice cream dolloped on top, or wait until they've cooled off (if you can!).Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com1tag:blogger.com,1999:blog-12458475.post-79158590340576982662007-05-05T18:13:00.000-05:002007-05-05T19:13:10.107-05:00The perfect brunch--courtesy of Cafe Nola<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_54ISmVTrPzwKcuXPRmdv35GzQN-UMa6EH5vSdc0TVraeWx-5hcf7-t00o4WlZeeSMbSfvznh3DjYFXXUXZQKCVDIuw8lqguqgzlSVGRoeEHa22Hx2OEhDjGPCrCW_z2-BV6nw/s1600-h/frenchtoast.jpg"><img id="BLOGGER_PHOTO_ID_5061221984003753346" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_54ISmVTrPzwKcuXPRmdv35GzQN-UMa6EH5vSdc0TVraeWx-5hcf7-t00o4WlZeeSMbSfvznh3DjYFXXUXZQKCVDIuw8lqguqgzlSVGRoeEHa22Hx2OEhDjGPCrCW_z2-BV6nw/s320/frenchtoast.jpg" border="0" /></a><em>Today, David and I decided to venture outside of the lovely little nest we've created in Seattle (that can be a scary proposition--believe me). Our destination: Bainbridge Island--just a hop, skip and jump (or ferry ride) away from downtown.</em><br /><br /><em>As soon as we got onto the island, we made a beeline for Cafe Nola, a restaurant that was profiled earlier this year on the Food Network show, Giadda's Weekend Getaways. In particular we were hoping to try the caramel pecan french toast that made Giadda squeal with delight (literally).</em><br /><br /><em>It was, of course, wonderful. Though if I were in charge of the kitchen I'd add a bit more of the caramel and the pecans. Really, can you have too much of either? Here's the good news, though--the recipe for the dish was added to foodtv.com shortly after Giadda's show aired, so I can make it exactly as I want, whenever I want (and I may just take myself up on that little offer, since hoofing it over to Bainbridge just for french toast could become a little pricey).</em><br /><br /><strong><span style="color:#006600;">Café Nola Caramel Pecan French Toast<br /></span></strong><br />1 loaf challah bread<br />Melted butter, to oil griddle<br />6 eggs<br />1/2 cup heavy cream<br />1 orange, zested and juiced<br />1/4 teaspoon ground cinnamon<br />1/4 teaspoon fresh ground nutmeg<br /><br />Cut challah bread in 1-inch thick slices. Allow to sit out for awhile to dry out.<br /><br />Heat griddle to 350 degrees F and lightly brush with a butter soaked piece of paper towel.<br /><br />Combine eggs, heavy cream, orange zest and juice, cinnamon and ground nutmeg in a shallow wide dish. Dip the slices of bread into the egg mixture allowing it to soak in on both sides. Transfer to each piece to the hot griddle and cook until golden brown on both sides, about 3 minutes per side. Try to flip only once.<br /><br />Serve topped with store-bought caramel sauce, chopped pecans and orange bourbon butter.<br /><br />For the orange bourbon butter:<br /><br />1 pound unsalted butter, softened<br />2 tablespoons orange flavored liqueur (recommended: Cointreau)<br />2 tablespoons bourbon<br />3 tablespoons orange zest<br /><br />Cream the butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature and serve with the French toast.Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com1tag:blogger.com,1999:blog-12458475.post-28741938231615987032007-04-17T20:09:00.000-05:002007-04-17T20:14:10.674-05:00Pesto for the masses<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlrcGEtQpu0RnPfPyyFjBMzFpr7mML25wf1LoFx3eBcIy3JXccKBjDhud6pqDDRNh4pfk7SEmmqlNb_R_fHDpZ6oYbzOgxCLMTSpyOioLiVJxtf3aRcw7Z-7yaD_JBv3oU_XruA/s1600-h/pesto2.jpg"><img id="BLOGGER_PHOTO_ID_5054569925920855138" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlrcGEtQpu0RnPfPyyFjBMzFpr7mML25wf1LoFx3eBcIy3JXccKBjDhud6pqDDRNh4pfk7SEmmqlNb_R_fHDpZ6oYbzOgxCLMTSpyOioLiVJxtf3aRcw7Z-7yaD_JBv3oU_XruA/s320/pesto2.jpg" border="0" /></a><em>My husband's take on the traditional pesto is not only easy on the wallet, it's easy in every other way as well. If you'd like to dress it up a bit, add sauteed mushrooms and/or cubed tofu (or whatever protein you prefer) as we do. </em><br /><br /><em>If you're really looking to impress, make sure you try the sun-dried tomato variation. Heck, try it even if you aren't trying to impress. I promise you'll love it.</em><br /><br /><strong><span style="color:#006600;">David's Poor Man's Pesto</span></strong><br /><br />½ cup olive oil<br />2 cups (half of a large bunch) fresh parsley, stems removed<br />1 teaspoon dried basil<br />5 cloves of garlic<br />1/3 cup ground almonds<br />1/3 cup Parmesan cheese<br />½ teaspoon salt<br />½ teaspoon pepper<br />1 pound pasta, cooked (reserve a few tablespoons of water)<br /><br />Toss all of the ingredients (except the pasta, of course) into a blender or food processor and pulse until fully combined. Taste and adjust seasonings if needed.<br /><br />Toss with cooked pasta.<br /><br />If it seems dry, stir in a few tablespoons of the reserved pasta water until it reaches your desired consistency.<br /><br />Serve topped with more Parmesan and whatever other toppings (sauteed mushrooms, fried/cubed tofu, etc.) you prefer.<br /><br /><em>Sun-dried tomato variation:</em> Reduce fresh parsley to one cup and replace with about 30 sun-dried tomatoes that have been reconstituted in hot water for about 20 minutes (use the freeze-dried variety, not the ones packed in oil). Continue as above, using the same ingredients and following the same instructions.Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-59733540433197912432007-04-15T14:09:00.000-05:002007-04-16T20:57:03.866-05:00Let them eat cake--doughnuts, that is<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpx-BwlNQhLadccvVm_TaG1BNCD2G6Qg_PoWvusuaJNKTPLafUyCV831i0JvNzZzlnCiRqRv76V1R4bhqEWL5kgLgyvG5d2rBooB5BWabkQNHKuW-Nt3N1GsM3oo4S-fFB_bHww/s1600-h/donut1.jpg"><img id="BLOGGER_PHOTO_ID_5053738055180129250" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpx-BwlNQhLadccvVm_TaG1BNCD2G6Qg_PoWvusuaJNKTPLafUyCV831i0JvNzZzlnCiRqRv76V1R4bhqEWL5kgLgyvG5d2rBooB5BWabkQNHKuW-Nt3N1GsM3oo4S-fFB_bHww/s320/donut1.jpg" border="0" /></a><em>Ever since my husband and I moved to Seattle, I've been obsessed with doughnuts and other sweet, cakey things. That's probably because we seem to be surrounded by them--the world-famous Top Pot Doughnuts is just a short walk away, and the Pike Place Market (with its wondrous Pike Place Bakery) is similarly close.</em><br /><br /><em>I certainly don't mind walking to get a pastry now and then--in fact, I prefer it--and the creations we buy at Top Pot and Pike Place Bakery aren't going to break the bank (doughnuts run about $1.50 each, while rolls and other goodies come in around $2.50), but I always prefer making something myself if it's any sort of possibility.</em><br /><br /><em>So, this weekend I decided to try my hand at making my own cake doughnuts. Although I ran into a few problems along the way and ended up with less-than-perfect pastries, I think the end result will be more positive for those who actually have all the ingredients on hand when they start the process and don't have to wait a few days before frying them up.</em><br /><br /><strong><span style="color:#006600;">Classic Cake Doughnuts</span></strong><br /><br />¼ cup vegetable shortening<br />1 cup granulated sugar<br />2 large eggs (at room temperature)<br />1 cup canned evaporated milk<br />2 teaspoons vanilla extract<br />4 - 4.5 cups unbleached all-purpose flour, plus more as needed<br />4 teaspoons baking powder<br />1 ½ teaspoons grated nutmeg<br />1 teaspoon salt<br /><br />Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid.<br /><br />In a standing mixture fitted with the paddle attachment, beat the sugar and shortening together on medium speed until just combined. Add the eggs one at a time, beating after each addition. Add the milk and vanilla and combine until the mixture is light, about two minutes.<br /><br />Meanwhile, sift the flour, baking powder, nutmeg and salt into a medium bowl.<br /><br />Reduce the mixer’s speed to low and add the flour mixture until just combined. (The texture of the dough will be soft and loose). Transfer dough to a large piece of plastic wrap and wrap it well (make sure you scrape off all the dough clinging to the paddle). Refrigerate the dough for four hours or overnight.<br /><br />On a lightly floured work surface, roll the chilled dough out into a rectangle about ½-inch thick. Dip the edges of a 2 ½-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.<br /><br />Put enough vegetable oil or shortening into a tall, heavy bottomed put (or skillet) to fill it about 1/3 of the way to the top. Heat the shortening over medium heat until a thermometer inserted into the oil registers 360-375 degrees F. Line a baking sheet with paper towels.<br /><br />Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2-3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the oil or shortening returns to about 375 degrees F. between batches).<br /><br />For sugared doughnuts, roll in sugar and cinnamon sugar while still warm. If covering in confectioners’ sugar, let doughnuts cool before rolling in the sugar.<br /><br />Another possibility: top with a sugary frosting and some sprinkles. To make the frosting, put approximately one cup of confectioners' sugar in a small bowl and add one or two teaspoons of milk (for my doughnuts, I added one drop of red food coloring as well). Stir until smooth, adding more milk as needed to achieve a thick but spreadable frosting. Spread onto cooled doughnuts and top with sprinkles.Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com3tag:blogger.com,1999:blog-12458475.post-91824077077101067932007-03-16T23:40:00.000-05:002007-04-16T20:57:50.821-05:00Now that's what I call a sweet roll!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCb10zQWHQbglIHioW7E7Q_1L95g3FAZtt0znTM6A8RqoEZMl11rJRGsfwHppZ32Fz2KR1igTpFaubY65SDJfzbwWAzwz0oznSvqU2LwWdzCtj7m0LbrcOwly6iy7yvRUYrBjehQ/s1600-h/cinnaminroll.jpg"><img id="BLOGGER_PHOTO_ID_5042749814004754962" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCb10zQWHQbglIHioW7E7Q_1L95g3FAZtt0znTM6A8RqoEZMl11rJRGsfwHppZ32Fz2KR1igTpFaubY65SDJfzbwWAzwz0oznSvqU2LwWdzCtj7m0LbrcOwly6iy7yvRUYrBjehQ/s320/cinnaminroll.jpg" border="0" /></a>No recipe here. If that's what you're looking for, you may as well move right along. But how can you resist looking at such a delectable sweet as this? That's exactly what I thought when I first saw this cream cheese-topped cinnamon roll at the Pike Place Bakery here in Seattle. Well, actually, I couldn't resist buying it and eating it--looking at it was third on the list, just a smidge ahead of talking a photo of it.<br /><br />I also bought some dried figs at the market today, which will be sliced up and put atop a pizza (along with some crumbled brie and caramelized onions) tomorrow night. I'll tell you more about that if I can remember (and I'm not in a food coma). In the meantime, viva la Seattle!Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-33820044855721601122007-02-16T12:47:00.000-06:002007-02-17T12:32:03.159-06:00My latest lunchtime obsession<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyROAwUtRzUlI0rv-tuuUIRqbrC8NbpnTWt_xMQCuba7BHPfFpmIXLINVqqdIEct0HgGZTYgo2CyngrOLrydsUB_mOsyDeHWXabEN4br16n-uFysjdCFnAWifk5NNEpsQm_0oo0w/s1600-h/mcmuffin2.jpg"><img id="BLOGGER_PHOTO_ID_5032572412486206594" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyROAwUtRzUlI0rv-tuuUIRqbrC8NbpnTWt_xMQCuba7BHPfFpmIXLINVqqdIEct0HgGZTYgo2CyngrOLrydsUB_mOsyDeHWXabEN4br16n-uFysjdCFnAWifk5NNEpsQm_0oo0w/s320/mcmuffin2.jpg" border="0" /></a>For those who know me all too well (i.e., my husband), it's no surprise that I'm currently eating the same lunch day in and day out. This is a cycle I always get into--one week I'm obsessed with a certain cereal (most recent example: Kashi GoLean Crunch!), the next I've moved on to curry tofu wraps. It's never ending, and really a bit maddening.<br /><br />So, my current lunchtime fave is a homemade concoction that has my hubby scratching his head. Here's what it entails:<br /><br />1 cinnamon-raisin English muffin (I like Trader Joe's whole wheat 'British muffins'), toasted<br />2 eggs, sprinkled with salt and pepper and fried (with yolks broken, of course)<br />a few shavings of a sharp white cheese (manchego, baby!)<br /><br />I fry the eggs separately while the muffin is toasting. I like my eggs salty and peppery, but you go ahead and do whatever pleases you most. If my husband ate eggs, he'd put about a tablespoon of cayenne pepper on his, but that's another story.<br /><br />Anyway, when the eggs are done to your liking (I like mine hard), drop them on top of one half of your cinnamon-raisin muffin, sprinkle with a bit of the cheese, and then top with the other muffin half.<br /><br />I know the cinnamon-raisin and egg combination (and cheese, for that matter) sounds a bit disgusting, but believe me when I say it's not.<br /><br />I'm sure I'll get over this obsession soon enough, but I certainly won't be tossing away the recipe!Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com0tag:blogger.com,1999:blog-12458475.post-1167611836288212482006-12-31T18:23:00.000-06:002006-12-31T18:42:22.196-06:00Don't know what a 'blondie' is? Check this out!<a href="http://photos1.blogger.com/x/blogger/3853/1057/1600/139021/pbblondies2.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/x/blogger/3853/1057/320/316384/pbblondies2.jpg" border="0" /></a><em>Like any reasonably sane person, I love brownies. However, I think I love "blondies" even more. </em><br /><em></em><br /><em>What's a blondie, you ask? Well, think of making a brownies--except substitute brown sugar for the granulated sugar, and vanilla for the chocolate/cocoa.</em><br /><em></em><br /><em>The brown sugar-vanilla combo produce a chewy bar cookie that's beyond description, really. Just believe me when I say you won't be able to eat just one (and if you're like me, you'll have a hard time keeping yourself from eating the whole damn pan in one or two sittings).</em><br /><br /><strong><span style="color:#009900;">Peanut Butter Cup Blondies</span></strong><br /><br />1 1/2 cups firmly packed light brown sugar<br />1 cup unsalted butter (2 sticks)<br />2 1/4 cups all-purpose flour<br />3/4 teaspoon baking soda<br />1/2 teaspoon fine salt<br />2 large eggs<br />1 teaspoon vanilla extract<br />16 minature peanut butter cups (white chocolate peanut butter cups are even better!)<br /><br />Preheat your oven to 375 degrees. Butter and flour a 9-inch square baking dish.<br /><br />Put the sugar in a large bowl. Melt butter in the microwave in a glass measuring cup. Stir melted butter into the sugar until smooth, cool to room temperature.<br /><br />In another medium bowl, whisk together the flour, baking soda and salt.<br /><br />Beat the eggs and vanilla into the sugar mixture. Add flour mixture a bit at a time and mix until a smooth thick batter forms.<br /><br />Spoon the batter into the prepared dish and spread evenly. Press miniature peanut butter cups into the batter (place four cups, evenly spaced, along each side as a guide).<br /><br />Bake until blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool completely. Cut into squares and serve.Bryan Ochallahttp://www.blogger.com/profile/16256591698209804728noreply@blogger.com2