Wednesday, March 31, 2010

Penne with Chicken and Asparagus

It's rare that I eat pasta, but when this is one of my favorite pasta dishes when I get the craving. The white balsamic vinegar gives this pasta great flavor without adding a heavy sauce.


Penne with Chicken and Asparagus

Adapted from: Claire Robinson, 2009
Yield: 4 servings
Ingredients:
1 1/2 pounds chicken breast scaloppini cutlets
1/4 cup olive oil, plus more as needed
1/4 cup white balsamic vinegar, plus more as needed
1/2 tsp dried parsley
2 garlic cloves, minced Coarse salt and freshly ground black pepper
12 ounces penne pasta 1 pound asparagus, cut into 1-inch pieces
Preparation:

Put the chicken cutlets in a glass bowl and add the olive oil, vinegar, parsley, and garlic. Season with salt and pepper, to taste. Toss to coat, and let stand for 10 minutes.

Preheat a grill pan over medium-high heat. Bring a large pot of water to a boil, over medium heat, and add a generous amount of salt.

Remove the chicken from the marinade, shaking off any excess liquid and transfer to a plate. Drizzle with oil to keep it from sticking and season well with salt and pepper. Grill the cutlets, turning once, until the chicken is cooked through, about 1 1/2 minutes per side. Transfer to a cutting board and chop into bite-sized pieces.

Boil the pasta according to the package instructions. Add the asparagus in the last 2 minutes of cooking time. Carefully remove about 1/2 cup of the cooking water and reserve. Drain the pasta in a colander, add some olive oil to the bottom of the pot and return the pasta to the pot, off the heat. Add the chicken and any juices released to the cooked pasta and toss to combine.

Season the pasta with salt and pepper, to taste and drizzle with additional olive oil and vinegar, if desired. Add the pasta cooking water, a tablespoon at a time and toss until the pasta is evenly moistened. Transfer to a serving platter or bowl and serve warm, room temperature, or cold right out of the refrigerator.

Sunday, March 28, 2010

Mexican Chocolate Cupcakes w/ Creamy Vanilla Frosting

This cupcake is Cinnamon, Spice, and Everything nice!
The frosting is amazingly light and fluffy. The subtle undertone of cinnamon is a nice way to mix up a traditional chocolate cupcake.


Mexican Chocolate Cupcakes

Adapted from chef Rebecca Rather
Rather Sweet Bakery & Café, Fredricksburg, TX


Yield: Makes 24 cupcakes

For cupcakes:
2 sticks (1 cup) unsalted butter
1/2 cup Dutch-process unsweetened cocoa powder
3/4 cup water
2 cups granulated sugar
2 large eggs
1/2 cup well-shaken buttermilk
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt


Make cupcakes:

Put oven rack in middle position and preheat oven to 350°F. Line 24 cupcake cups with paper liners.

Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat.

Use a stand mixer to mix sugar, eggs, buttermilk, and vanilla. Add cocoa mixture and mix until combined.

Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined.

Pour batter into liners and bake until a wooden pick or skewer comes out with a few crumbs adhering, 17 to 20 minutes. Transfer cupcakes to a cooling rack and allow to cool completely.


Creamy Vanilla Frosting

Adapted from: More From Magnolia: Recipes From The World-Famous Bakery and Magnolia's Home Kitchen 6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
3 1/2 cups confectioners sugar
3 teaspoons vanilla extract
Cinnamon for Garnish

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

Using a stand mixer with a paddle attachment, on the medium high speed, beat the butter for 3 minutes, until smooth and creamy. Gradually add the confectioners sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer, set a timer!). Use immediately.

Sprinkle the top of each cupcake with Cinnamon.

Friday, March 19, 2010

Roast Chicken with Cherry Tomatoes and Kalamata Olives

I'm crazy for comfort food. Everyone has their own definition of comfort food, and Roasted Chicken is one of my favorite comfort foods. This recipe is one of my favorites. Perfectly crispy skin and deliciously moist.



Roast Chicken with Cherry Tomatoes and Kalamata Olives

Yield: Makes 8 servings
Active Time: 25 min
Total Time: 1 1/2 hr

Ingredients:
2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped thyme
1 tablespoon chopped rosemary
1 tablespoon fine sea salt
1/2 to 1 teaspoon hot red-pepper flakes
10 garlic cloves, peeled
1 pound cherry tomatoes
1 1/2 cup dry white wine
24 oil-cured black olives


Preparation:

Preheat oven to 450°F with rack in middle.

Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.

Arrange chicken, skin side up, in 1 layer in a large roasting pan or baking dish. Scatter garlic and on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives and tomatoes over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.

Tuesday, March 16, 2010

Chocolate Stout Cupcakes with Irish Cream Filling

In the spirit of St. Patrick's Day, I just had to bake something. My inspiration? The Irish Car Bomb. I'm totally crazy for a cupcake and It's just not St. Patty's day without a drink. This is the total package. Chocolate Cupcakes, filled with a Chocolate & Bailey's Ganache, and Topped with Bailey's frosting. Yum!


Chocolate Stout Cupcakes with Irish Cream Filling

Adapted from Smitten Kitchen.

Yield: 24 cupcakes

Ingredients:

Cupcakes:
1 cup stout (such as Young's Double Chocolate Stout)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (Dutch Process)
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream (full fat is best)

Filling:
8 ounces bittersweet chocolate
1/3 cup heavy cream
1/3 cup Bailey's Irish Cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey

Frosting:
6 to 7 cups confections' sugar
2 sticks (1 cup) unsalted butter, at room temperature
6 to 7 tablespoons Bailey's Irish Cream



Preparation
Preheat oven to 350°F. Line 24 cupcake cups with liners.

Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Remove from heat. Note: Mixture may start to separate after cocoa is incorporated, this is okay.

In a separate large bowl, whisk flour, sugar, baking soda, and 3/4 teaspoon salt.

Using a stand mixer, beat eggs and sour cream until blended. Add stout-chocolate mixture to egg mixture and beat just until combined.

Add the dry flour mixture gradually at slow speed. Do not over mix.

Divide batter among cupcake liners, filling them 2/3 of the way. Bake cake until tester inserted into center comes out clean, 17-20 minutes, rotating them once front to back if your oven bakes unevenly. Cool cupcakes on a rack.

***

While cupcakes cool, make the filling. Chop the chocolate into coarse but roughly even pieces, and transfer it to a heatproof bowl. Heat the cream until it is simmering (but not boiling) and pour it over the chocolate. Let it sit for about a minute and then stir until smooth. Add the butter, Irish Cream, and whiskey and stir until combined.

Make space for the filling. Be sure cupcakes are completely cooled before proceeding. Gently cut a small circle in the top of the cupcake using a small knife. Cut approximately 2/3 of the way down and remove the center making room for the filling.

Fill the cupcakes. You can pipe in the filling, or if it is still pretty smooth and fluid, you can just spoon it in.

***

Make the frosting. In a stand mixer, whip the butter on medium speed until it is very fluffy. Slowly add the confectioners' sugar, starting with a few tablespoons at a time of your sugar until the frosting looks thick enough to spread (approx 5 cups). At this point, add in the Irish Cream and whip it until combined. Beat in as much or as little of the remaining confectioners' sugar until the frosting has reached your desired consistency.

Frost your cupcakes. Pipe the frosting with a large round tip.

Sunday, March 14, 2010

Chicken Breasts Stuffed with Goat Cheese and Basil

This is one of those dishes when you come home after a long day at the office with no clue what to cook for dinner. I had bone-in chicken breasts on hand, decided to de-bone them, conveniently had goat cheese in the fridge and this was the result. Chances are you've already got the ingredients on hand. Super easy and delicious!


Chicken Breasts Stuffed with Goat Cheese and Basil
Adapted from Bon Appétit | November 1990

Yield: Serves 4

Ingredients

4 boneless chicken breast halves, (skinless or skin-on)
1/2 cup fresh goat cheese (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper

1 egg, beaten to blend
1/2 cup dry Italian breadcrumbs

2 tablespoons (1/4 stick) unsalted butter melted


Preparation
Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)

Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.

Served with fresh steamed broccoli.

Profiteroles with Mini Chocolate Chips

The crisp puff of pastry and the sweetness of chocolate make this little bite the best of both worlds. These Profiteroles are light and airy making them a perfect addition to a Sunday brunch.




Profiteroles with Mini Chocolate Chips

Adapted from Gourmet | March 2008

Yield: Makes approx 24 Rolls

Ingredients

6 tablespoons unsalted butter, cut into pieces
3/4 cup water
1/4 teaspoon salt
2 teaspoons sugar
3/4 cup all-purpose flour
3 large eggs

Glaze: 1 egg yolk, mixed with 1 teaspoon milk
1 cup mini chocolate chips


Preparation:
Preheat oven to 425°F with rack in middle. Line a baking sheet with parchment paper or a silicone baking mat.

Bring butter, water, sugar, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.

Add eggs 1 at a time, beating well with an electric mixer after each addition.

With cookie scoop (or two spoons) scoop up a mound of dough roughly the size of an unshelled walnut. Place the mounds evenly-spaced apart on the baking sheet. Brush the top of each mound with some of the egg glaze then press chocolate chips over the top and sides of each mound. Use a lot. Once the puffs expand rise, you'll appreciate the extra effort.

Bake until puffed and golden brown, 20 to 25 minutes total. Cool on sheet on a rack.

The cream puffs are best eaten the same day they're made. Once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.

Alden's Ice Cream and Bosco Chocolate Syrup

Now that spring is in the air, it's time for ice cream again. My weakness, even as a little girl, has always been a scoop of ice cream. Forget the ice cream cone. Give me a bowl and a spoon and I'm a happy camper.


My favorite Ice Cream of all time is Alden's Organic Ice Cream. Now I know you true Texans are crazy for your Blue Bell, but it just doesn't compare. Alden's is by far the best, hands down. End of Story. I've found Alden's available at two stores here in Austin. Sprout's Farmers Market and Whole Foods Market. I'm lucky that both of these market's are just minutes from my home, but it's definitely worth the trip.

And Yes! I'm even particular about my chocolate syrup. Nothing beats the rich chocolate goodness of Bosco Chocolate Syrup. I've only found this one at Whole Foods Market but it definitely beats that plain ol' Hershey's syrup that we grew up on.

Top it off with some whipped cream and it's the perfect spring and summertime treat.

Thursday, March 4, 2010

Baked Eggs with Ham & Potatoes

Trying to make eggs for a large group of people can be tricky, this is the answer to easy entertaining. I love this egg dish for brunch or for dinner. The potato and ham give a hearty feel to this meal. Add a side salad and you're all set!

This dish is so versatile; the ingredients can be substituted for virtually anything you’ve got on hand. Heirloom tomatoes and Asparagus are two of my favorites.




Baked Eggs with Ham & Potatoes

Serves 2

2 eggs
2 tablespoons of heavy cream
6 cooked fingerling potatoes
1 tablespoon of finely diced cooked Ham
2 tablespoons of freshly grated Parmesan
A small handful of finely chopped flat leaf parsley

Preheat your oven to 400F. Take out 2 individual-sized ramekins. Dice the potatoes into bite-size pieces. Place a pan on medium heat and add the finely diced cooked Ham. Saute for 3-4 minutes. Remove from the heat.

Divide the potatoes, ham and cream between the ramekins and spread into an even layer. Crack an egg into a small bowl and pour over the potatoes and pancetta. Do the same for the 2nd ramekin. Season with a little salt and pepper (not too much as the Parmesan are quite salty). Top with the Parmesan.

Bake for 25 minutes or until the egg is just set. If the yolks start cooking faster than the whites, cover with aluminum foil until the eggs are set. Garnish with a sprinkle of parsley. Enjoy!