Dessert, Recipes

Chocolate “Crack” Can Be Habit Forming

June 17, 2013

Chocolate CrackWho in the world comes up with these recipes and what’s with the name?!!  In any case, this is absolutely addicting.  Sweet and salty crackers covered in chocolate.  It’s hard to imagine a saltine cracker can be turned into something so delectable, but it can.

Chocolate Crack RecipeI made half of the recipe on a trial basis however I will be making the whole recipe next time.  They make tasty little gifts and are so pretty wrapped in cellophane bags.

SaltinesHeavy duty foil made a perfect custom pan.

Saltines with butter and sugarAfter melting the butter and brown sugar the mixture is spread on top of the crackers and baked for about 5 minutes until the butter and sugar begins to bubble.

Melting chocolateOnce removed from the oven chocolate is scattered over the buttery sweet crackers where it slowly melts and is easily spread into a smooth and even topping.

Chocolate covered crackersChill in the refrigerator so the chocolate firms up.  You can break the chocolate crack up into random sized pieces or cut the crackers into uniform pieces.

Chocolate Crack BittenThere’s no way you can take just one bite….

Chocolate Crack 

Adapted  from Serious Eats

Ingredients

52 saltine crackers (approximately)

1 cup unsalted butter

1 cup dark brown sugar

1 teaspoon vanilla extract

12 oz high quality semi sweet chocolate chips or dark chocolate (60% or greater) chopped into pieces the size of chocolate chips.

Procedure

Preheat oven to 350 degrees.  Line a 9 x 13 inch jelly roll pan with heavy duty foil.  Place crackers salt side up, side by side in the pan as tightly as possible without overlapping.  Set aside.

In a medium saucepan melt the butter over medium heat stirring frequently with a spatula.  Once the butter has melted, add brown sugar and vanilla stirring to combine.  Cook for about 3 – 5 minutes or until the mixture is an even dark brown color and has begun to bubble.  Remove from the heat and pour over saltines using a spatula to spread sauce.

Bake the crackers for 5 minutes or until the butter mixture begins to bubble (watch carefully).  Remove from the oven and sprinkle evenly with chocolate allowing the heat to melt the chocolate.  Spread the chocolate evenly with a spatula so all the crackers are completely covered.  Refrigerate until chocolate sets and hardens.  Break apart and serve.

***If you live in warm climate like I do, store the chocolate crack in a plastic container in the refrigerator.  These are so good served with a scoop of vanilla ice cream.

Dinner, Pasta, Recipes, Side Dishes, Vegetarian

Mac & Cheese with Broccoli & Mushrooms

June 10, 2013

Quick Mac & Cheese with Broccoli & MushroomsIf you mention mac & cheese, you’ll capture everyone’s attention. It’s that popular. With its creamy, rich sauce and tender pasta occasionally dotted with bits of bacon or pancetta, it’s one of the most beloved dishes ever. Here is a mac & cheese recipe that won’t make you feel guilty.

Mushrooms. broccoli and onionBroccoli, mushrooms and onions add a wonderful flavor to the mac & cheese.

Sauteed mushrooms and onions

SauceUsing low-fat milk instead of full fat milk or cream decreases the calories considerably yet the mac & cheese still seems rich and flavorful thanks to using extra sharp cheddar and authentic Parmigiano Reggiano cheese.

mac & Cheese with broccoli

Mac & Cheese with Veggies

Mac & Cheese with Broccoli and Mushrooms

Adapted from Real Food Has Curves

Serves 6 as a side dish

Ingredients

4 ounces grated extra sharp cheddar

2 ounces finely grated Parmigiano-Reggiano

1 tablespoon butter

1 small onion, chopped

6 ounces cremini or white button mushrooms, sliced

4 cups broccoli florets

3 tablespoons unbleached all-purpose flour

3 cups low-fat milk

1 tablespoon Dijon mustard

2 teaspoons minced tarragon leaves or 1 teaspoon dried tarragon

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

8 ounces dried  pasta shells (or whole wheat)

Preparation

Mix the cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.

Cook the pasta according to the package instructions.  You can add the broccoli florets to the pasta during the last-minute of cooking, then drain with the pasta in a colander.

If you prefer to cook the broccoli separately, bring a large pot of water to a boil, add broccoli florets and cook for 1 minute.  Drain and set aside.

Melt the butter in a large, high-sided skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.

Add the mushrooms and cook until they release their liquid.  Simmer until the liquid is reduced, about 5 minutes.

Sprinkle the flour over the vegetables in the skillet. Stir well to coat.

Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes.

Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.  Transfer to a  buttered baking dish.

Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the mac & cheese. Broil until lightly browned and bubbling, about 5 minutes.  Cool for 5 to 10 minutes before dishing up.

***The original recipe uses an oven-safe skillet for the entire recipe.  I transferred the mac & cheese to a buttered baking dish then set it under the broiler.

Dinner, Recipes, Salad, Side Dishes, Veggies

Iceberg Lettuce Wedges with Thousand Island Dressing

June 5, 2013

Iceberg Lettuce with Thousand Island Dressing#2This recipe comes from my favorite magazine, Saveur.  I saved it in my recipe folder where it remained for quite some time.  One day I was sifting through my magazine rack and I came across this folder, stuffed with recipes I had every intention of trying but somehow had been forgotten about, until today.

Dressing IngredientsThe ingredients were intriguing.  Thousand Island dressing with finely chopped beets? According to Saveur this particular recipe is based on one used at the now defunct Filene’s Restaurant in Boston.  Does anyone remember Filene’s Basement?  My sister used to live in Boston and the one time I visited her more than 40 years ago, she took me to Filene’s Basement. What a revelation! Filene’s sold designer clothing at discounted prices. There was no time to think about whether or not you wanted an item. If you didn’t grab it you were out of luck.  There was no time to wait in line for a dressing room, you just tried on the item on the spot! I found the most gorgeous pink sandals and brought them home with me.

Thousand Island DressingOddly enough, I had all the ingredients  except for the chili sauce which was easily found at my local grocery store.  I rarely buy pimiento but had a small jar that I was planning to use for pimento cheese spread (more on this later).  I added Sriracha sauce which gave the dressing a subtle zing to it.  I found this on-line:

In the early 1920s Filene’s department store in Boston issued a 38-page booklet called “A Few Favorite Dishes from The Filene Restaurant.” This salad dressing was included, as were chop suey, chicken a la king, and maple layer pie. Be prepared to mince.

Iceberg Lettuce with Thousand Island Dressing#3

Iceberg Lettuce with Thousand Island Dressing

Adapted from Saveur Magazine

Makes about 1 1/2 cups

Ingredients

1 cup mayonnaise (I used 1/2 cup regular and 1/2 cup light)

2 tablespoons chili sauce

1 tablespoon each, finely chopped:

white onion

dill pickle

cooked beets

pimiento

chives

flat leaf parsley

1/2 finely chopped hard-cooked egg

1/2 teaspoon Worcestershire sauce

1 teaspoon Sriracha sauce (optional)

salt and freshly ground black pepper

wedges of iceberg lettuce

Preparation

Fold mayonnaise, chili sauce, onion, dill pickle, beets, pimiento, chives, parsley, egg, Worcestershire sauce and Sriracha sauce if using in a bowl with a rubber spatula.  Season to taste with salt and pepper.  Serve over wedges of chilled iceberg lettuce.

***If you plan to have leftover dressing be aware the beets will change the color if not used right away.  You can leave them out or love the pink tint they give the dressing.

Dessert, Recipes

San Francisco Fudge Foggies

May 30, 2013

FoggiesIf I recall correctly, I found the recipe for these “Foggies” on the internet many years ago. The name of the recipe caught my attention. First, because I am very fond of San Francisco, and second, because of the ingredient list.  Barbara Feldman of San Francisco submitted this recipe and won first place in the chocolate confection category in  Chocolatier Magazine’s The Great Chocolate Challenge back in 1986.

Bittersweet ChocolateOne pound of chocolate…

Coffee And coffee too…

Egg Shells & WhiskFour eggs and two cups of chopped nuts…

Lots of PecansThe original recipe calls for walnuts however I had a big bag of pecans so I used them in place of the walnuts.  Pecans are so tasty and I generally prefer them to walnuts.  They substitute nicely in most recipes.

Foggies 2

San Francisco Fudge Foggies

Adapted from Chocolatier Magazine

Ingredients

1 pound bittersweet chocolate – chopped

2 sticks unsalted butter cut into tablespoons

1/3 cup strong brewed coffee

4 large eggs at room temperature

1 1/2 cups granulated sugar

1/2 cup flour

8 ounces (about 2 cups) coarsely chopped pecans or walnuts

Preparation

Preheat oven to 375 degrees

Line a 9 x 13 inch baking pan with heavy-duty foil.  Let the foil extend 2 inches over the edge of the pan.  Butter the bottom and sides of the foil.

Melt chocolate with butter and coffee over medium low heat.  Cool for 10 minutes.

In a large bowl using a handheld mixer at high-speed, beat the eggs for 30 seconds until foamy.  Gradually add the sugar.  Beat 2 minutes or until the mixture is light and fluffy.

Reduce the mixer speed to low and gradually add the chocolate mixture until just blended.  Using a wooden spoon or spatula stir in the flour, then add the nuts.

Transfer mixture to your prepared pan and bake 28 – 30 minutes or until just set around the edges.  Test for doneness at 28 minutes by inserting a toothpick in the center of the Foggies.  The toothpick should have a  few wet crumbs clinging to it (moist in the center)  but not uncooked batter.  It’s important to check the Foggies before you think they will be done so there’s no chance of over baking them (if your toothpick comes out clean they are over done).  If they are not quite done, test again at 1 minute intervals.  Cool in the pan for 1 hour or longer, cover tightly with foil and refrigerate at least 6 hours or over night.  Using the extended foil to lift the Foggies out of the pan and cut into squares.

Serve with a scoop of vanilla ice cream.  Leftover Foggies can be frozen (wrap them individually in plastic and place in a freezer bag).

 

Dinner, Japanese, Recipes, Tofu, Vegan, Vegetarian

Grilled Teriyaki Tofu

May 22, 2013

Teriyaki TofuGrilling is a terrific way to prepare most any food, even tofu.  There’s something about the subtle smoky flavor that can transform whatever you are grilling into a spectacular meal.  And, in particular when teriyaki sauce is involved.

Teriyaki SauceA while back I posted a recipe for granny’s teriyaki sauce.  Until this day, I still chuckle when I read the recipe my mom passed on to me.  Just under the title of the recipe, my mom wrote “the best!”  And of course she was right.

Extra Firm TofuI recommend WildWood extra firm tofu for this recipe.  It holds its shape nicely when grilled.

Tofu PressOne of my favorite kitchen items is the TofuXpress.  It presses out the water and there’s no need to waste paper towels.

Marinating Tofu

Marinated TofuTofu soaks up marinades quickly which means you won’t need to prepare this days in advance.  A quick soak and you’re ready to grill the tofu.

Grilling TofuJohn has this thing about grill marks.  They are always perfect.

Grilled Teriyaki Tofu 3

Teriyaki Tofu with OnigiriI love all types of rice but one of my favorite ways to prepare rice is called onigiri.  These delicious rice balls go well with grilled tofu and they are perfect to pack for a picnic lunch.

Teriyaki Grilled Tofu

Serves 2

Ingredients

1 block extra firm tofu (water pressed out)

Granny’s teriyaki sauce recipe here.

Preparation

Press out the water from the block of tofu then cut into 6 cutlets.

Pour enough teriyaki sauce to cover the bottom of your dish and place tofu cutlets on top of the sauce.  It’s best to use a dish that snugly fits the tofu pieces so the sauce is confined to just that area.  Pour more sauce over the tofu pieces, cover with plastic and refrigerate for about 1/2 hour then turn the tofu over.

Simmer the remaining sauce on low heat for about 15 minutes or until it thickens slightly and becomes syrupy.  Watch closely so it does not burn.  Set aside until ready to use.

Grill the marinated tofu on both sides.  Transfer to a plate and drizzle with syrupy teriyaki sauce and  roasted sesame seeds.

Dinner, Japanese, Pasta, Recipes, Salad, Vegan, Vegetarian, Veggies

Soba Salad with Cucumber, Carrot, Snow Peas & Edamame

May 16, 2013

Soba Salad 2Here’s a refreshing noodle salad that is especially delicious on a warm summer day.  The salad can be made in advance and refrigerated until you’re ready to serve it.  In fact, you can make it a day in advance and it will be in perfect condition the following day.

Soba NoodlesSoba noodles can be served hot or cold with toppings such as tempura,  fish cake, nori, mushrooms, egg, vegetables, and fish.  I love all preparations but my first choice is the cold version with a refreshing dressing drizzled over noodles topped with delicately sliced vegetables.Soba BundleI have only tried fresh soba noodles once, on a visit to Honolulu.  They were delicious.   But in the absence of fresh noodles, the dried variety works fine.

VeggiesI like to use carrot, cucumber, snow peas and edamame.  You can use almost any vegetable. The important thing to remember is to julienne your vegetables so they are similar in size to the soba noodles.  This creates a pretty tangle of colorful vegetables combined with the noodles.

Soba Salad

Soba Noodle Salad with Cucumber, Carrot, Snow Peas & Edamame

Serves 2

Ingredients

Dressing

1/4 cup rice vinegar (unseasoned)

1 tablespoon sweet mirin

1 1/2 tablespoons soy sauce

1 1/2 teaspoons sesame oil

2 tablespoons canola oil

2 teaspoons brown sugar

2 teaspoons roasted sesame seeds

freshly ground pepper

Salad

2 bundles soba noodles (about 6 ounces)

2 ounces snow peas (about 16)

1/2 small carrot, julienned

1/2 Japanese or English cucumber, julienned

1/4 cup boiled edamame

fresh cilantro (optional)

Preparation 

Place all of the dressing ingredients in a small jar and shake to combine or whisk together in a small bowl.

Cook soba noodles as directed on the package (check the noodles 1 minute prior to the total cooking time to test for doneness).  Rinse noodles under cold water and drain well.  Divide noodles into two wide bowls or large salad plates.

Blanch the snow peas in boiling water for 25 seconds.  Place in an ice water bath to stop the cooking.  Drain well on paper towels.  Thinly slice blanched peas on the diagonal.

Julienne the carrot and cucumber.  You can remove the skin of the cucumber or leave it on.  I prefer to remove strips of the skin so that some of the bright green color remains.

Layer the snow peas, carrot and cucumber on the noodles.  Scatter the edamame on and around the noodles.  If you enjoy cilantro, add chopped cilantro over the soba salad.

Drizzle sesame dressing over the salad and serve.

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