Thursday, July 31, 2008
Wednesday, July 30, 2008
Friday, July 25, 2008
1/4 cup all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso (optional)
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 oz. extra bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
3/4 cup mini chocolate chips
Preheat oven to 375 degree. Lin baking sheets with parchment paper.
Whisk together flour, baking powder and salt in a small bowl.
Briefly whip eggs to break them up in an electric mixer bowl. Add the sugar, espresso, and vanilla. Beat on high speed for ten minutes, until tripled in volume.
While eggs are whipping, place the butter in the top of a double boiler or a metal bowl suspended over a pot of simmering (not boiling) water, and scatter the bittersweet and unsweetened chocolate on top. Heat until butter and chocolate melt. Remove from heat and stir the butter and chocolate until smooth.
Gently fold chocolate mixture into the egg mixture until partially combined (there should still be some streaks)
Add the flour to the batter and carefully fold in. Then fold in the chocolate ships. Let batter rest for ten minutes during which time it will thicken slightly.
Drop batter by heaping teaspoons onto the prepared baking sheets and bake until puffed and cracked, about 8 to 10 minutes (mine took the full 10). Cool on a wire rack before removing from baking sheet.
Was the recipe easy to follow? It was relatively easy, but with double boiling and parchment paper and folding, it was a bit fussy for me.
Did the dish taste good? The cookies were very good. I'll be interested to find out if they ever get crunchy, for now they are very chewy.
Would you ever make it again? Probably not. It was just too much work - three types of chocolate, the double boiler, etc. I will stick to the boxed brownies for me next time.
Tuesday, July 15, 2008
- Monday - Veal Milanese - ok, J liked it more than I did
- Tuesday - zucchini pie (see recipe and comments below)
- Wednesday - Lemon Fusilli as made by RA
- Thursday - clams cooked on the grill
- Friday - on the road again, so no cooking, only 10 hours of driving
Here it is:Ingredients
- 3 cups diced zucchini
- 4 beaten eggs (I used 1 Cup of egg beaters)
- 1 cup Bisquick (I used the light and healthy kind)
- 1/4 cup oil
- 1/2 cup grating cheese (I used mild cheddar - and thus this qualifies as a cheese recipe)
- 1 onion chopped
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- salt and pepper to taste
- mix ingredientspour into greased 9 inch pie pan bake 425 degrees for an hour
SEE HOW EASY! Gotta love it!
Recipe courtesy of my mother-in-law
Was the recipe easy to follow? Super easy - how could I mess it up, it was only 3 steps
Did the dish taste good? It was pretty good...not amazing. It tasted better with green tabasco on it.
Would you ever make it again? We said we would although we would do some things differently. We might add a different cheese, maybe parmesean. We also would add more salt. And fnally I would consider adding some kind of meat, either bacon or ham. Just because I think the salt would be good for the meal (I also could cut out some of the oil I think if I did this).
And since I sometimes try to think about weight watchers I figured the points for 1/4 of this recipe - 8 pts - a bit high for no meat, but that's b/c of the oil.
Still looking for the recipe to match week one's awesomeness. Next week I am home in CT some there will probably some pics of dad making a recipe - does that count - you bettcha! He's a good cook who is always looking for new recipes.
Sunday, July 13, 2008
J told me mid-day he was going to Weiland's (I was a bit disappointed because I really do want to go out to a nice dinner here in CBus - we haven't been to one in awhile on a Saturday night) and then later he sent me a text that we were to be having a tasting dinner with wines. We love tasting menus so I was excited about where. When I got home I learned that J had planned a tasting menu here at the house for us. Very impressed. He bought flowers, lit candles and typed out a menu. I didn't take pictures but here was the menu:
Crisp Asparagus Salad with a Tarragon Vinaigrette Dressing
Lime-Grilled Mahi-Mahi served with Fresh Corn Fritters
Wild Mushroom Risotto
Bacon Wrapped Filet Mignon served over Bordelaise
Toasted Almond Gelato served over shavings of Bittersweet Belgium Chocolate
There was also a cheese course we didn't get to and a white wine, a red wine and a moscato that J served. Needless to say a much better than expected date night and it was kinda nice to be home....although I do still want to go to a somewhat nice dinner sometime soon....
Friday, July 11, 2008
- Monday we made fish tacos - J liked them more than I did
- Tuesday we made scallops and zucchini - it was a bad day & night so nothing would have tasted good. I think J undercooked the scallops but we cooked at 9:30 at night and neither of us were in the mood!
- Wednesday we made spicy honey-brushed chicken thighs - not for everyone but they were done in less than 10 min and SUPER easy. If I had remembered to take pictures I would have included this in Whip It Up this week
- Thursday we made a recipe I found and made last summer - Salmon BLTs. I have no idea where it came from, but its very good! If you want it I'll send it to you.
- Friday we made ribs - a family recipe that we got from Cook's Illustrated (except we use Penzey's Galena Street spice rub instead of the cook's illustrated one and we don't bother with the wood chips - really we just use Cook's Illustrated for the brining directions) and corn bread. J wanted to try home made corn bread. I figured doctoring a box recipe was better so I found this recipe and read the review that said this: "I have been making this for years. It is sooo easy and delicious. I was nervous about the amount of rosemary as it seemed like a lot for this strong flavored herb but it is wonderful. It goes great with ribs, chicken and turkey." Perfect I thought - J loves rosemary so no problem if its too much and its good with ribs - perfect!
2 8 1/2-ounce boxes corn-bread mix (I used an 8 oz bag)
Time-saver: You don't have to bake from scratch. Doctor an everyday corn-bread mix to help it achieve holiday status.
CALORIES 107(0% from fat); FAT 3g (sat 1g); CHOLESTEROL 19mg; CALCIUM 35mg; CARBOHYDRATE 17g; SODIUM 261mg; PROTEIN 3mg; FIBER 2g; IRON 1mg
Real Simple, NOVEMBER 2003
- Was the recipe easy to follow? Very - I always love recipes that don't require a lot of measuring or heavy equipment to make
- Did the dish taste good? Not really, it wasn't nearly sweet enough, but we might freeze it for stuffing purposes
- Would you ever make it again?Nope - still in search of a good corn bread recipe
Sorry I didn't follow the theme again, maybe later on in the week I'll make something with cheese....