Balsamic Roasted ANYTHING!

I was digging around in my refrigerator veggie drawer tonight and found a wilted-but-still-kickin’ tomatillo, a couple of brussel sprouts and some leftover baby bella mushrooms.  Hmmm…. I know!  I whip out a sheet pan, give the veggies a rough chop, rub them down with some olive oil, sprinkle with balsamic vinegar, sea salt and crushed red pepper.  Then, into a 375 degree oven for 17-20 minutes and HELLO delicious side dish.    I am convinced this would work with just about anything lurking in your vegetable drawer.  Go on the hunt for dinner tomorrow!

Couscous Salad with Veggies and Herbs

This is the time of year that I get obsessed with salads.  And I don’t mean a pile of lettuce and bacon bits, I’m talking about creative, delicious salads made from interesting ingredients.  Black bean salads, kale salads, exotic fruit salads, watermelon salads, the list from the past goes on and on.  My current focus is couscous.  You know couscous, that tiny little wheat particle that tastes kind of like pasta and kind of like rice, but not orzo.  It makes a great base for all kinds of salads. Here is one that I think you’ll enjoy because it showcases lots of fresh spring and summer ingredients.  I would say 98% of people (including kids) who have tried this give it a thumbs up!

“Carrot” Covered Strawberries

I saw these beautiful treats on the Harry & David website and decided to give it a go myself.  I was very pleased with how they turned out.  Most people love chocolate covered strawberries and this way gives it a fun twist for Easter.  Here’s exactly how I did these.  I’m including the Tips and Tricks I use.

-For dipping, choose berries that have nice green tops, dark red flesh, and are relatively the same size.
-For the covering, I used orange Wilton Candy Melts.  They are basically colored white chocolate disks.
-Rinse the berries and lay out on a towel to dry. A big key to success is to have berries as dry as possible before dipping.
-In a microwave-safe bowl, melt the candy melts for 1 minute on 50% power and stir.  Continue melting and stirring in 30-second increments until candy is completely smooth.
-Gather the entire green top of each berry into your fingers before dipping, with none of the leaves hanging down to get into the chocolate.
-Holding the strawberries by the green tops, dip and “roll” them until the orange covering comes as close to the base of the green as possible.  Tilting the bowl helps.  The goal is to have none of the red berry showing.  (If there is any showing, push the green tops down a little to hide it once the berries are on the paper.)
-Shake off excess chocolate and lay each berry on waxed paper or parchment (lay berry on its side).
-Give it 10 minutes or so to set up.
-Pour more of the candy melts into a disposable pastry bag and microwave in 30-second increments on 50% power to melt, squishing the bag in your hands between time increments until completely melted.  Snip off the end of the bag for piping.
-Set a rack over a baking sheet and place the dipped berries on the rack.
-With a sweeping motion, pipe lines of melted candy on the berries, being sure to sweep wide, “off” the berry so that some runs down through the rack.  This will create the layered effect of orange on orange that looks so pretty. The lines should be 1/4″-1/2″ apart. Doesn’t need to be perfect!  Ok to cross them over.
-Once the berries are set again, place on waxed paper or parchment, cover and store in the refrigerator.

That’s it!

A Few Easter Recipes.. Chocolate Nests, Bunny’s Favorite Dip, and Citrus Fruit Dip

It’s starting to feel like spring!  Yay!!!  Finally!!  The sunshine and warm temperatures put me in the mood to do some Easter recipes.  First of all let’s talk about the kids. Whether you’re hosting an Easter party or taking some snacks to school, these cute and easy Easter nests are terrific!  My biggest issue with most Easter-themed recipes is that they often taste like sticky, sweet, marshmallowy goo.  Yep, you guessed. I do not like Peeps! These chocolate nests are actually tasty AND cute. Try!

Next, wouldn’t it be nice to have something a little bit healthy for that kids’ Easter party?  I created Bunny’s Favorite Dip for something fun and healthy.

Lastly, I’ll bet many of you plan to serve some kind of fresh fruit at your Easter gathering.  I can’t think of a better accompaniment than this Citrus Fruit Dip.  It’s just plain luscious.  I served it at a brunch recently and after my girlfriends and I had eaten all the fruit, we still had some dip left.  We discovered that it was delicious smeared on pancakes.  You’ll love it!

Thick and Meaty Spaghetti

Spaghetti.. it can be bland cop-out dinner food or a slow-simmered pot of love.  I think my recipe is somewhere in the middle.  I also like this recipe because it’s a healthy version of a classic dish, using ground turkey and whole wheat pasta.  Your family will be so caught up in the flavors, they’ll never notice!  TIP:  to easily chop up the ground meat while it’s browning, use a potato masher.  ANOTHER TIP:  to get all the tomato paste out of that pesky little can, open both ends of the can, remove one cut-out end and use the other one to push out all the sauce.  Just be sure to catch the can end before it hits the pot!  AND ANOTHER TIP:  I like to crush dried herbs in a mortar and pestle. It’s a fun way for little ones to help out.

Straw-Melon Soup and Re-post of Chicken & Dumplings

During the first warm day of the year I decided to break out one of my favorite summertime recipes for a kids’ cooking class.  We whipped up some Straw-Melon Soup and the kids devoured it!  It tastes like Summer.  Sip some summer for yourself.    Also, I’m re-posting the Chicken & Dumplings recipe because I found a typo!  Use this one instead.

Two Winter’s Day Chicken Recipes: Chicken and Dumplings & Chicken Fried Rice

I’m always amazed at how differently people define the word “dumpling.”  Well I like them the way my mother makes them: thin and almost “noodley.”  No matter what the size of the dumpling, most people have no problem finishing off a huge bowl of this classic comfort food- Chicken & Dumplings.  Try some before the winter is over.

Leftovers for dinner.  BOO!  HISS! says my spoiled family.  BUT….. if they are re-purposed into something yummy- then YAY, MAMA!  I love Chicken Fried rice because it’s so versatile.  You just need to have some kind of cooked chicken, some old and cold rice, hopefully a piece of an onion and some random veggie remnants from the bottom of the fridge drawer.  This is usually a hit with the kids and it’s a one-dish wonder.

 

Sauteed Kale and Butternut Squash Medley

I enjoy creating dishes that include ingredients people THINK they don’t like.  My husband says he unequivocally doesn’t like kale.  But Honey, it’s so good for you!  So I got out my culinary palette and developed a tasty side dish that would change his mind.  Ok, Ok I had to add bacon but at least he’s eating kale now.  I know you will love this one, kale fan or not!

Chocolate Raspberry Mousse Cake for Valentine’s Day

This past Valentine's Day I wanted to do something really special and challenging, so I searched Pinterest for a knockout Valentine's dessert.  Found it and here it is. The layers don't show up all that well in the photo, but there are three different colors.  I chose to add only a tiny bit of pink food coloring to the raspberry layer because I prefer a more natural color to the artificial pink.  The cake wasn't difficult, it just took quite a while to complete because I had to wait for each layer to set up before proceeding.  But as I watched my family members' eyes roll back into their heads with delight, I knew it was worth it!  Go ahead and give it a try.  I dare ya!

Chocolate Raspberry Mousse Cake

From: Elizabeth LaBau
Prep Time: 2 Hours Cooking Time: 25 Mins Total Time: 2 Hours 25 Mins

Ingredients:

     For the Brownie Layer:

    • 3⅓ oz (3/4 cup) all-purpose flour
    • 2 oz (2/3 cup) unsweetened cocoa powder
    • ½ tsp salt
    • ½ tsp baking powder
    • 4 oz unsalted butter
    • 7¾ oz (1 cup +2 tbsp) granulated sugar
    • 2 large eggs, at room temperature
    • 2 tsp vanilla extract

     For the Chocolate Mousse:

    • 9 oz semi-sweet chocolate, finely chopped
    • 1¾ cups heavy cream, divided use
    • Pinch salt
    • 2 tsp unflavored powdered gelatin
    • 2 tbsp water

    For the Raspberry Mousse:

    • 1½ cups fresh raspberries
    • 9 oz white chocolate, finely chopped
    • 1½ cups heavy cream, divided use
    • Pinch salt
    • 2 tsp unflavored powdered gelatin
    • 2 tbsp water
    • Pink food coloring, optional

    For the Vanilla Mousse:

    • 9 oz white chocolate, finely chopped
    • 1½ cups heavy cream, divided use
    • 4 tbsp honey
    • Pinch salt
    • 2 tsp unflavored powdered gelatin
    • 2 tbsp water
    • 2 tsp vanilla bean paste (can substitute vanilla extract)

     To Finish:

    • 4 oz semi-sweet chocolate, finely chopped
    • 4 oz heavy cream
    • 1 pint fresh raspberries
    • Chocolate curls or other decorations

    Directions:

      To Make the Brownie Layer:

      1. Preheat the oven to 350 F. Line a 9-inch cake pan with parchment and spray well with nonstick cooking spray. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Set aside for now.
      2. Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar, and stir until it melts. Don’t allow the mixture to come to a boil.
      3. Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in. Finally, add the dry ingredients, and stir them in with a spatula.
      4. Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached. Cool the brownie layer completely before proceeding.

      To Make the Mousse Layers:

      1. Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Line the inner wall with a 4-inch high acetate cake collar or strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall.
      2. Place a cake cardboard in the bottom of the pan, then carefully place the baked brownie on top of the cardboard. Prepare the chocolate mousse layer: combine the chocolate, ¾ cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
      3. While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
      4. Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mouse has started to set and is firm enough that a second layer can be added.
      5. For the raspberry mousse, make a quick puree by blending ½ cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out ¼ cup raspberry puree. (If you have extra puree, save it for another use.)
      6. Combine the white chocolate, raspberry puree, ½ cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatin, and folding in whipped cream. Add a few drops of pink food coloring to boost the pink color, if desired. At the very end, stir in the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.
      7. Finally, prepare the vanilla bean layer. Combine the white chocolate, ½ cup heavy cream, honey, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.
      8. To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture.
      9. Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and over in evenly spaced drizzles. Don’t worry if the top is not smooth—it will be covered up! Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache.
      10. For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.
      11. Store Chocolate Raspberry Mousse Cake, well-wrapped, in the refrigerator for up to a week.
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