Zucchini Boats

My goodness do I love summer produce.  Cherries, peaches, tomatoes, zucchini.  I just want it all all the time.  Most produce is available year round any more, but I think we can all agree it tastes better when it's in season, right?

Because of the climate in the Phoenix area, we tend to get certain items earlier in the year than other parts of the country.  It's a good deal when the produce first shows up, but it's a real bummer when late August rolls round and my friends are all talking about the gorgeous tomatoes in their gardens while we're past the point of even being able to let them ripen on the vine before turning to mush.  Oh well.  It is what it is, I suppose.  

At least we've got incredible zucchini.  And this incredible recipe.  You'll want to make it, trust me.  It was easy and tasty and pretty much perfect.  With a green salad and some crusty bread, it was all we needed for a delicious mid-summer (Who am I kidding?  We've still got 2.5 more months of summer here.) dinner. 

Zucchini Boats

from Annie's Eats

Ingredients:

1 (12-in.) or 2 (6-in.) zucchini 

2 TBSP olive oil, divided

1/2 c. onion, chopped
3 cloves garlic, minced

1/2 c. mushrooms, chopped
1 lb. turkey sausage (we like spicy, but sweet will also work)

2 TBSP dry white wine
2-3 tomatoes, seeded and diced
3 TBSP chopped fresh basil
1 tsp. minced fresh rosemary

3/4 c. grated Parmesan cheese
1 egg, lightly beaten

1/2 tsp. salt

1/2 tsp. black pepper

Directions:

1.  Cut zucchini in half lengthwise.  Scoop out insides, leaving a shell about 1/4-in. thick.  Reserve about half of the insides.

2.  In a medium skillet over medium-high heat, heat 1 TBSP oil.  Sauté the onion and garlic until tender and fragrant, 4-5 minutes.  Add the mushrooms and reserved zucchini insides to the skillet and sauté another 2 minutes.  Remove from the heat.

3.  Heat the remaining oil in a large skillet over medium-high heat.  Crumble in the sausage and cook until lightly browned on all sides, stirring occasionally.  Stir in the onion and mushroom mixture.  Add the wine to the pan along with tomatoes, basil and rosemary.  Cook 1 more minute.  Drain off any excess fat, remove from heat, and set aside to cool.

4.  Preheat the oven to 375 degrees F.  Once the sausage mixture has cooled a bit, mix in cheese, egg, salt and pepper.  Fill the zucchini shells with the mixture.  

5.  Put 1/4 inch water in the bottom of a baking dish.  Place the filled zucchini shells in the pan and bake for 40 minutes, until golden brown.  Remove zucchini from the pan and serve immediately.  Serves 3-4.

Blueberry Barbeque Salmon

As I mentioned, I've been trying to cook my husband some meals that will remind him of his Oregon roots.  He's said to me in the past that salmon with berry sauce is "very Oregon".  Fair enough, but this Oklahoma girl says anything is better with barbeque sauce.  Imagine my very happy surprise when I logged on to Pink Parsley to find a recipe incorporating all these things.  Josie grilled her salmon but, since M and I don't have a grill, I used an cast iron grill pan.  With that simple adaptation, this salmon was M and I put together in one super tasty dish!

Blueberry Barbeque Salmon

from Pink Parsley

Ingredients:

4 (6-oz.) salmon fillets, skin on

Kosher salt and freshly ground pepper

olive oil

1/2 c. fresh blueberries

1/3 c. ketchup

1 TBSP apple cider vinegar

1 TBSP balsamic vinegar

2 TBSP brown sugar

1/4 tsp. garlic powder

2 TBSP grated or minced onion

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

pinch red pepper flakes

Directions:

1.  If using an outdoor grill, heat to the highest setting.  If using a cast iron grill pan, heat over medium-high heat.

2.  Meanwhile, pat the salmon dry and season liberally with salt and pepper.

3.  In a medium saucepan, heat the blueberries over medium-low heat until they begin to soften and burst, about 10 minutes.  Using the back of a wooden spoon, mash the berries.  Add the ketchup, vinegars, brown sugar, garlic, onion, mustard, Worcestershire sauce, and red pepper flakes.

4.  Whisk well to combine and break up the blueberries, then increase heat to medium.  Cook until the mixture begins to bubble, stirring often, then lower the heat to medium low.  Continue to cook, stirring frequently, until the sauce has thickened, another 10-20 minutes.  The sauce will be thicker and clumpier than traditional bbq sauce.

5.  Use a paper towel and tongs to oil the outdoor grill grates or grill pan and place the salmon flesh-side-down.  Cook 5 minutes, then carefully flip.  Brush the salmon with half the sauce, then cook an addtional 3-5 minutes, or until it is mostly cooked through but still pink in the center.

6.  Remove from grill,  brush with remaining sauce, and serve.

one year ago: glazed pork chops with peach salsa

Meatless Monday--Baked Eggs with Yogurt and Chile and a WINNER!

Another Meatless Monday, another delicious recipe from Yotam Ottolenghi's Plenty.  This recipe is another one of those wonders where just a few simple ingredients turn into something absolutely divine.  There, I said it.  These eggs were divine.

I hope the winner of Plenty makes them soon.  So who is that winner, you ask?  It's you, Kate!  Kate named the time-consuming but so, so worth it butternut squash lasagna as her favorite vegetarian dish.  Plenty doesn't have a recipe for this dish, but I bet she'll enjoy Ottolenghi's mouthwatering butternut squash with sweet spices, lime, and green chile.  If we're lucky, maybe she'll even put it on her own awesome blog.  Congratulations, Kate!  I hope you enjoy your new cookbook!

Baked Eggs with Yogurt and Chile

adapted from Yotam Ottolenghi, Plenty

Ingredients:

2 TBSP olive oil

10 oz. arugula or spinach

2 garlic cloves, minced and divided

salt

3/4 c. Greek yogurt

4 eggs

3 TBSP unsalted butter

1/4 tsp. red pepper flakes

1/4 tsp. smoked paprika

6 sage leaves, shredded

Directions:

1.  Preheat the oven to 350 degrees F.  Also preheat a saute pan over medium heat.  Add oil to warm.  

2.  Add arugula or spinach and half the garlic to to the pan and sprinkle with salt.  Saute about 5 minutes, or until the greens wilts and most of the liquid has evaporated.

3.  While greens are sauteing, mix yogurt and remaining garlic with a bit of salt.  Set aside.  Do not refrigerate.

4.  Transfer greens to a small ovenproof dish and make four deep indentations.  Break an egg into each space, taking care not to break the yolks.  Place in the oven to cook 10-15 minutes, or until the whites are set.  (Alternatively, divide greens into two small pans and cook two eggs in each.)

5.  While eggs are in the oven, clean out saute pan and place over medium-low heat.  Melt butter.  Add red pepper, paprika, and salt.  Cook for about 2 minutes, or until butter begins to foam and turns golden-red.  Add the sage and cook a few more seconds.  Remove from heat.

6.  Once the eggs are cooked, remove them from hte oven.  Spoon the yogurt over the center and drizzle with butter sauce.  Serve immediately.  Serves 2.

one year ago: Thai chicken salad

Salad with Crab, Apple, and Avocado

My poor husband.  He grew up in Portland where he ate much differently than I did growing up in Oklahoma and Arizona.  It's not that he minds my cooking (at all, I think) but I know he'd like to have some more Oregony type meals.  This salad was my attempt to bring a little of the cooking he would consider "home style" to his tummy.  This salad wasn't exactly what he grew up with, but it was closer.  Served with sweet dark cherry calfoutis for dessert, this meal made my sweet husband a happy camper!

Salad with Crab, Apple, and Avocado

adapted from Patricia Wells, Salad as a Meal: Healthy Main-Dish Salads for Every Season

Ingredients:

3 tablespoons coarse sea salt

10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)

1 cup Greek-style yogurt

1 tablespoon imported French mustard

1/4 teaspoon fine sea salt

1/4 cup minced fresh chives

1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)

1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes

1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces

Read More http://www.epicurious.com/recipes/food/views/Lobster-Salad-with-Green-Beans-Apple-and-Avocado-364850#ixzz1ShqZIKrw

10 oz. haricots verts, trimmed at both ends and cut into 1/2-in. pieces

3/4 c. Greek yogurt

1 TBSP Dijon mustard

1/4 tsp. fine sea salt

1/4 tsp. fresh black pepper

1 large head butter lettuce

1 Granny Smith apple, chopped into 1/4-in. pieces

1 red bell pepper, cut into 1/4-in. strips

1 avocado, chopped

4 scallions, sliced into 1/2-in. diagonal strips

1 1/2 c. lump crab meat

Directions:

1.  Bring a large pot of salted water to a boil.  Meanwhile, prepare an ice bath in a large bowl.  When the water is ready, blanch the haricots verts until bright green, about 3-4 minutes.  Remove and place immediately in ice bath.  Remove from after two minutes to prevent haricots verts from absorbing too much liquid.  (This can be done up to four hours in advance.  Just wrap beans in paper towels and keep in the refrigerator until ready to use.)

2.  To make the dressing, whisk together yogurt, mustard, salt, and pepper in a small bowl.  Cover and refrigerate until ready to use.

3.  When ready to eat, arrange cleaned lettuce leaves on four chilled plates.  Top with apple, bell pepper, avocado, scallions, and crab meat.  Drizzle with dressing or serve alongside.

10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)

1 cup Greek-style yogurt

Read More http://www.epicurious.com/recipes/food/views/Lobster-Salad-with-Green-Beans-Apple-and-Avocado-364850#ixzz1Shr5Bwza

3 tablespoons coarse sea salt

10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)

1 cup Greek-style yogurt

1 tablespoon imported French mustard

1/4 teaspoon fine sea salt

1/4 cup minced fresh chives

1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)

1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes

1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces

Read More http://www.epicurious.com/recipes/food/views/Lobster-Salad-with-Green-Beans-Apple-and-Avocado-364850#ixzz1ShqZIKrw

3 tablespoons coarse sea salt

10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)

1 cup Greek-style yogurt

1 tablespoon imported French mustard

1/4 teaspoon fine sea salt

1/4 cup minced fresh chives

1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)

1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes

1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces

Read More http://www.epicurious.com/recipes/food/views/Lobster-Salad-with-Green-Beans-Apple-and-Avocado-364850#ixzz1ShqZIKrw

Share Our Strength

As a teacher in a low-income district, I see children who go hungry on a daily basis.  I remember, in fact I'll never forget, have a little girl in my classroom begin crying in the middle of class one day.  When I went to ask her what was wrong, she told me she was hungry.  I asked if she'd eaten breakfast and she said no.  She told me she hadn't eaten since her school lunch the day before.  I'm not ashamed to admit I began to cry right there with her.  In fact, I'm tearing up as I type this.  When you're as passionate about children and their future as I am, hearing and seeing things like that just tear your heart in two. 

No child deserves to feel that type of hunger.  Yet many in America do, especially during the summer months.  Many impoverished families in America rely on free or reduced school lunches to feed their children.  Once school is out for the summer, many children go hungry.  School districts labeled Title I, meaning they service low socioeconomic areas, serve breakfast and lunch at some of their campuses.  As part of this summer feeding program, they serve children, from infancy to age 18, no questions asked.  They don't even need to be enrolled in that school or district.  

In my district, we work very hard to spread this information and let all of our families know which specific schools are part of the feeding program.  However, not all districts offer this and families in more remote areas may not have the ability to get their children to the closest feeding center.  But you can help.

Foodbuzz, the food blogging community I am so proud to be a featured publisher with, is pairing with Yahoo! and Share Our Strength to eradicate childhood hunger in this country by 2015.  To help make this goal a reality, Yahoo! is donating $20,000 in the name of the Foodbuzz community and all the people who change their homepage to Yahoo!  To help make a difference, just click this link and follow the directions to make Yahoo! your homepage.  To spread the word, you can also post on your facebook page or tweet this information to your followers.

From the bottom of my heart, thank you.

Kelsey

Sweet Dark Cherry Clafoutis

Making a clafoutis is kinda difficult.  Not difficult in the actual steps.  That part's pretty easy.  Let me explain.

First, you have to pit the cherries...without eating too many of them.  That's where the difficulty starts.  Once the clafoutis is in the oven, you have to smell it baking.  You have to check it from time to time to make sure it's not getting overdone, all the while trying not to think about that first bite.  Then, THEN, you pull the clafoutis out of the oven and it's supposed to be eaten warm!  How in the world are you supposed to resist letting it cool even enough to dust it with confectioners' sugar?  See what I mean?  kinda difficult.

But those difficulties are so worth it.  Never having eaten, let alone made, a clafoutis before, I wasn't quite sure what t expect.  From the ingredients and techniques involved, I had an inkling it would be somewhere between custard, bread pudding, and a simple snack cake.  And it was.  In the best possible way.  It was moist, slightly sweet, just a bit rich, and bursting with fresh cherry flavor.  In short, it was the perfect summer treat.

Sweet Dark Cherry Clafoutis

from Williams-Sonoma, Cooking from the Farmer's Market

Ingredients:

butter or baking spray

1 lb. dark sweet cherries, pitted

1 c. whole milk

1/4 c. heavy cream (I used half and half)

4 large eggs, at room temperature

1/2 c. granulated sugar (I used my vanilla sugar)

1/8 tsp. salt

1/2 tsp. almond extract

1/2 c. sifted cake flour

confectioners' sugar, for dusting

Directions:

1.  Position a rack in the upper third of the oven and preheat to 350 degrees F.  Butter or spray a shallow 1 1/2 quart baking dish.  Casually arrange the pitted cherries in the bottom on the dish.

2.  In a saucepan over medium-low heat, warm the milk and cream until you can begin to smell it and small bubbles appear around the edge of the pan.

3.  While milk and cream are warming, whisk together the eggs, granulated sugar, salt, and almond extract until creamy. 

4.  Once milk mixture has come to temperature, remove the pan from the heat and vigorously whisk in the flour, a bit at a time, until no lumps remain.  Pour a small amount of the egg mixture into the milk mixture to temper, then whisk tempered milk mixture back into the egg mixture.  Pour over the cherries.

5.  Place the dish on a baking sheet and bake until browned, 45-55 minutes.  Transfer to a rack to cool just a bit.  Dust with confectioners' sugar and serve warm.  Serves six.

Meatless Monday--Roasted Eggplant with Buttermilk Sauce--and a GIVEAWAY!

I'm so excited to have my first-ever giveaway here on Apple a Day!  I've toyed with the idea over the past year or so, but never could settle on an item I knew my readers would love.  Last week, while doing a little shopping with my mom, I found the item--a cookbook that literally caused me to veer off course to go grab it.  The cover image of gorgeous deep-roasted eggplants with a creamy white dressing flecked with bright, shiny pomegranate seeds just had me.  As I flipped through the book, the recipes--every single one of them vegetarian--got better and better.  Caramelized garlic tart, zucchini and hazelnut salad, lentils with tomatoes and Gorgonzola, mango and coconut rice salad--I knew I had to try them all.  And I knew my readers, especially those of you who've commented on my Meatless Monday series, would love it too.  So I bought two copies.  One for me and one for one of you.

So what is this incredible cookbook, you ask?  It's called Plenty and it's written by Chef Yotam Ottolenghi of London's Ottolenghi restaurants. 

The eggplant did not disappoint, but I did make a couple of tiny adjustments with it.  First, I used dried cranberries in place of pomegranate seeds because, well, pomegranates are seriously out of season right now.  I think red currants would also work well.  Secondly, I used regular thyme in place of the difficult-to-find lemon thyme which was called for.  Finally, I adjusted the cooking time and temperature for the eggplant.  Ottolenghi suggests roasting at 200 degrees F, but after 25 minutes in the oven, the eggplant still hadn't even begun to roast.  I increased the temperature and the time a bit.   Served with warm whole wheat pita, it was delicious.  It was like baba ganoush with an extra couple layers of flavor.

So how do you win this fantastic cookbook?  Simple!  Just leave a comment before Friday, July 22nd (The winner will be chosen on that day.  The winner has been chosen.  Giveaway is now closed.) telling me your favorite vegetarian dish.  I'll use a random number generator to choose a winner and I'll e-mail that person.  If you don't have a blog, please make sure you leave your e-mail address so I can contact you.  U.S. entrants only, please.  Good luck!

Roasted Eggplant with Buttermilk Sauce

very slightly adapted from Yotam Ottolenghi, Plenty

Ingredients:

2 large, long eggplants

1/3 c. olive oil

1 1/2 tsp. thyme leaves, plus whole sprigs for garnish 

sea salt and black pepper

1/2 c. dried cranberries, red currants, or pomegranate seeds

1 tsp. za-atar

For the dressing:

1/2 c. plus 1 TBSP buttermilk

1/2 c. Greek yogurt

1 1/2 TBSP olive oil, plus a drizzle to finish

1 small garlic clove, minced

pinch of salt

Directions:

1.  Preheat oven to 300 degrees F.  Cut the eggplants in half lengthwise, cutting straight through the green stem.  (Stem is left on for aesthetics.)  Using a small knife and taking care not to go through the skin, make three or four incisions on the cut side of the eggplant going on both diagonals to create a diamond pattern.

2.  Place the eggplant halves on a baking sheet with the cut side up.  Brush with olive oil until all oil has been absorbed by the flesh.  Sprinkle with the thyme leaves and some sea salt and black pepper.

3.  Place in the oven to roast for 45-50 minutes.  Be sure to check eggplant as its size will largely affect the roasting time.  The eggplant should be soft and nicely browned.  Remove from the oven and allow to cool to room temperature.  

4.  Meanwhile, make the sauce by whisking together all ingredients.  Check seasoning and adjust, if necessary.  Keep refrigerated until needed.

5.  To serve, evenly divide buttermilk sauce over eggplants, taking care not to cover the stems.  Sprinkle with za-atar and cranberries, currants, or pomegranate seeds and garnish with thyme sprigs.  Finish with a drizzle of olive oil.  Serves four as a starter or side.

one year ago: easy, delicious carnitas

Sweet and Spicy Almonds

I'll have to apologize in advance, readers.  Today's post will be a quick one.  This summer has turned out to be the busiest one I've ever had.  I think I've been busier this summer than I was during the school year!

These almonds were part of the cheese board at my June 24x24 party.  They were so easy to make the day before and a big hit with everyone that night.  The leftovers kept quite well for the rest of the week and made for a great snack for M to take to work. 

Sweet and Spicy Almonds

adapted from www.epicurious.com

Ingredients:  

2 1/2 c. whole almonds

2 TBSP vegetable oil

2 tsp. chili powder

1/2 teaspoon cayenne pepper

2 TBSP light brown sugar

1 teaspoon salt

Directions:

1.  Preheat oven to 300°F.  Place mixed nuts in large bowl.  

2.  Heat vegetable oil in heavy small saucepan over medium heat. Add chili powder and cayenne pepper to taste and stir until aromatic, about 30 seconds.  Pour over mixed nuts.  Add sugar and salt and stir to blend.  Transfer to baking pan. 

3.  Bake until mixed nuts are toasted, stirring occasionally, about 20 minutes. Serve warm or at room temperature. (Can be made five days ahead. Cover and store at room temperature.) 

one year ago: Bumbleberry pie, my favorite summer berry dessert.

Meatless Monday--Tomato, Mozzarella, and Asparagus Salad

On a recent trip to my most favorite place, Charleston, South Carolina, my friends and I had a great afternoon visiting Fort Sumter and walking around the beautiful, historical city.  We ventured down Cannon Street into a funky little part of town to visit Sugar Bakeshop.  We'd heard about their yummy cupcakes, mint sun tea, and relaxing walled garden.  We weren't disappointed.  The cupcakes were moist and just sweet enough and the tea was a great way to cool off.  As an added bonus, co-owner Bill Bowick, who moved to Charleston and started Sugar with his partner, David Bouffard, after 17 years as New York City architects, recommended we check out Five Loaves Cafe for lunch.  He was spot on.

We all enjoyed every bit of our lunches.  I had a great ham and brie sandwich sandwich with green tomato jam and a salad composed of summer tomatoes, fresh mozzarella, and asparagus with a delicious balsamic-garlic dressing.  The salad was such a standout.  After just a couple of bites, I knew I'd be recreating it for a Meatless Monday selection.  I took what I remembered from my lunch at Five Loaves and added a few things I knew M and I would enjoy.

The recipe makes enough dressing for six to eight salads.  I've simply listed the other ingredients so you can adjust the amounts to your tastes and the number of people you're serving.

Tomato, Mozzerella, and Asparagus Salad

inspired by Five Loaves Cafe

Ingredients:

1/2 c. extra-virgin olive oil

2 cloves garlic, minced or pressed

1 tsp. fresh rosemary, minced

1/4 tsp. black pepper

1/2 c. balsamic vinegar

asparagus spears

mixed greens 

roasted red peppers, chopped

red onion, thinly sliced

tomatoes, chopped (I used yellow for color)

fresh mozzerella, cut into 3/4-in. cubes

Directions:

1.  Place oil, garlic, rosemary, and pepper in a small saucepan.  Warm over medium-low heat until fragrant.  Turn off burner and allow oil to cool to room temperature.  Whisk in balsamic vinegar.  Keep in an airtight container in the refrigerator, up to one week.

2.  Bring a large pot of water to a boil.  Meanwhile, prepare a large bowl of ice water and trim asparagus spears.  When water is boiling, blanch asparagus until bright green in color, about 2-4 minutes, depending on thickness of spears.  Remove and immediately shock in ice water to stop cooking.  When cooled, remove, pat dry, and cut into two-inch pieces.

3.  In a large serving bowl or individual bowls, arrange desired amount or greens.  Top with asparagus pieces, roasted peppers, onions, and tomatoes.  Drizzle dressing over the salad.  Top with mozzarella and serve.

one year ago: My absolute favorite pie crust, Martha's perfect pate brisee.

Black and Blue Burgers

For so many people, summer is synonymous with grilling.  I have to admit, I'd never even heard of a "grilling season" until I went to college in Washington, D.C.  At that point in my life, I'd only lived in Oklahoma, where we grill three seasons out of four, and Phoenix, where we grill year round.  That said, I do love grilled food.  There's just something about those grill marks and that unique charred flavor that immediately makes a person want to smile.

I don't make burgers all that often, so when I do, I want them to be really delicious.  I was reminded of this flavor combination over the Fourth of July weekend and knew it would be a home run for M and me.  We're pretty much fanatical about anything with blue cheese, caramelized onions, or balsamic vinegar.  Put all three in one dish--rich, savory deliciousness.

Black and Blue Burgers

an "Apple a Day" original

Ingredients:

2 TBSP olive oil

1 large Vidalia onion, sliced into half moons

2 TBSP balsamic vinegar, divided

1 lb. ground beef

1/3 c. mayonnaise

spinach or lettuce leaves

3/4 c. blue cheese, crumbled

3 or 4 hamburger buns, toasted

salt and pepper, to taste

Directions:

1.  In a medium saute pan, heat oil over low heat.  Add onions and cook for ten minutes.  Add salt and pepper, to taste, and cook ten minutes more.  Add 1 TBSP balsamic vinegar and cook 10-15 minutes more, until onions reach desired degree of caramelization.

2.  Heat an outdoor grill on high heat or spray a cast iron grill pan with cooking spray and heat over medium-high heat.

3.  Shape hamburger into three or four patties and sprinkle each side with salt and pepper, to taste.  If cooking on an outdoor grill, cook 2-3 minutes per side, closing the lid to help patties retain moisture.  If using a cast iron grill pan, cook patties 3-4 minutes per side.

4.  Meanwhile, combine mayonnaise and remaining balsamic vinegar in a small dish.  Stir to combine, then season with pepper, to taste.

5.  To assemble burgers, toast buns, the slather both side with balsamic mayonnaise.  Place patties on bottom buns, then top with spinach or lettuce leaves, caramelized onions, and blue cheese.  Serve immediately.

one year ago: quinoa with salmon, feta, and dill

Chocolate-Ancho Chile Cake

Man was this cake tasty.  So tasty, in fact, that I had a recipe request for it when my friend facebooked me on the way home from my 24x24 party.  She wanted to let me know she and her husband had a good time and that they'd like the cake recipe, if I was willing to share it.  Of course I am!

This cake has such an interesting flavor.  It's not a super sweet cake, which was fine with with all of us who enjoyed it.  Instead of one-note sweetness, it has a complex flavor--depth from the chocolate, warmth from the ancho powder, and a richness from the whipped cream.  Together, they make one delicious and decidedly different cake.  One I plan to make again.

Chocolate-Ancho Chile Cake

from Williams-Sonoma, Essentials of Latin Cooking

Ingredients:
For the cake:

baking spray

2 TBSP ancho chile powder, divided

1 tablet (3 oz.) Mexican chocolate, coarsely chopped OR 

3 oz. bittersweet chocolate plus 1 tsp. ground cinnamon

1 c. blanched almonds, toasted

1/3 c. all-purpose flour, sifted

1/4 c. Dutch process cocoa powder, sifted

1/2 c. unsalted butter, at room temperature

1 c. granulated sugar, divided

6 large eggs, separated, at room temperature

1 TBSP Kahlua or creme de cacao

1/4 tsp. pure almond extract

pinch salt

For the ancho whipped cream:

1 2/3 c. heavy cream

1 TBSP pure vanilla extract

up to 1/4 c. confectioners' sugar, plus more for dusting

finely grated bittersweet chocolate (for garnish)

mint leaves (for garnish)

Directions:

1.  Preheat the oven to 350 degrees F.  Line the bottom of a nine-inch springform or round cake pan with parchment paper and spray with baking spray.

2.  Reserve one tsp. of the ancho powder for the whipped cream.  In a food processor, combine chocolate and almonds and pulse to grind finely.  Transfer to a medium bowl.  Add the flour, cocoa, and remaining ancho powder.  Whisk to mix.

3.  In a large bowl, use an electric mixer set on medium speed to beat the butter until pale, about two minutes.  Reduce speed to low and gradually add 1/2 c. sugar.  Increase the speed to medium and beat until mixture is light and fluffy, 3-5 minutes.

4.  Add the egg yolks one at a time, beating until mixture is smooth, stopping to scrape down sides of bowl.  Reduce speed to low and add in chocolate mixture, Kahlua, and almond extract.  Beat until just blended.

5.  In a large bowl, combine egg whites and salt.  Using clean beaters, beat on medium for 30 seconds, then increase speed to high and beat until soft peaks form.  With mixer running, add remaining sugar in a slow stream.  beat until shiny, stiff peaks form.

6.  In three additions, gently fold egg whites into the batter.

7.  Transfer batter to prepared pan and smooth the surface.  Place pan on baking sheet to catch any drips.  (I used a regular round and didn't have any drips.)  Bake until a toothpick comes out mostly clean, 35-40 minutes.  Transfer to a wire rack and let cool for 15 minutes, then turn out cake and let cool completely.

8.  To make the whipped cream, place reaming ancho powder, cream, and vanilla in the bowl of a stand mixer fitted with the whisk attachment.  Gradually bring up to high speed.  When you can see faintly see the whisk's trail, begin adding in confectioners' sugar until desired thickness is reached.

9.  To serve, cut cake into wedges, sprinkle with powdered sugar and top with whipped cream, chocolate, and mint, if desired.  Serves twelve.

one year ago: tropical granola

two years ago: tilapia in lemon-butter sauce

Pineapple-Chile Margaritas

I know, I know.  It's supposed to be Meatless Monday.  Technically, it still is.  I mean, this recipe is vegetarian.  Does it count as a meatless meal?  I guess that depends on who you ask.  I mean, it does have pineapple, which is a fruit.  It also has jalapeno, which is clearly a vegetable.  I doubt I'd get a nutritionist's stamp of approval for saying this, but it's summer.  What's one night of margaritas for dinner gonna hurt?

These have such a unique flavor.  When I saw the recipe, I knew it could be a great addition to my 24x24 "Some Like it Hot" party, but I knew I'd need a test run of them (bummer...more margs).  I honestly wasn't sure what to expect from them.  The original recipe calls for them to be served on the rocks, but I didn't care for the texture and M thought they were a bit too hot.  When I added ice and turned them into frozen drinks, they instantly became big winners.  The texture became more familiar and the heat was muted by the ice, leaving the jalapeno as a last note on the back of your throat.  I'm so glad to say these babies will be a new favorite in our house!

Pineapple-Chile Margaritas

adapted from Bobby Flay, Mesa Grill Cookbook

Ingredients:

2 c. fresh pineapple juice

1 c. fresh pineapple chunks

1 jalapeno, seeded and chopped

6 oz. reposado tequila, such as Hornitos

1 1/2 c. ice

Directions:

1.  Place all ingredients except ice in the blender.  Process until ingredients are well blended.  Add ice and blend until completely broken down.  Enjoy immediately.  Serves four.

Apparently making margs is serious business.  Come on, Kelsey, smile!

three years ago: all-American berry bundt cake

White Sangria

One of my favorite summer drinks is, without a doubt, white sangria.  It's cold, sweet, and fizzy.  Plus, you get the added bonus of boozy fruit at the bottom on the glass.  It's like dessert for the cocktail course!  Who wouldn't love that?

When I make white sangria, I almost always use peaches and peach nectar, but the rest of the recipe is up to you.  I usually change it up based on the rest of the meal and what looks best at the store.  I've noted what I used this time around, but please feel free to personalize to your tastes.  Cheers!

White Sangria

an "Apple a Day" original

Ingredients:

1 bottle dry white wine, such as pinot grigio

1 can peach nectar

1/4 c. brandy

1 peach, sliced

1 orange, sliced

1 apple, sliced

1 bottle champagne, sparkling wine, club soda, lemon-lime soda, or ginger ale

Directions:

1.  Combine all ingredients except champagne in a large pitcher at least four hours and up to overnight before serving.  Refrigerate until ready.

2.  To serve, ladle sangria into glasses and top with the desired amount of champagne.  Serves about 8.  (Or two, if I'm involved.  I can put the hurt on some sangria.)

three years ago: salmon and edamame pasta salad