Artwork by Jacob

Artwork by Jacob

Friday, May 20, 2016

Morning Toast with Melted Raspberries

Breakfast during the week usually consists of cereal in our house; it's quick and convenient for getting out the door on time. I decided to mix it up this week and make this Morning Toast recipe from Curtis Stone's Good Food, Good Life cookbook.

This recipe is definitely doable for weekday breakfast. I used brioche bread as I had a loaf in the freezer. The bread is spread with butter and broiled until toasty. While the bread toasts, I warmed 1/4 cup maple syrup, 6 ounces fresh raspberries and 2 teaspoons lemon zest. Serve the melted raspberry syrup over the toast.

My chief complainer said the following: the raspberries are too tart (he eats raspberries all the time), he doesn't like hot fruit (but he eats pie) and don't make this again. So much for mixing it up for breakfast. My 12-year-old just needs to move out and come back with a better attitude;)

My husband on the other hand was grateful for the fun food Friday. He made coffee, I made breakfast and it was almost like the weekend. We didn't think the broiler method was necessary. It crisped the outside but still kept the bread soft which in turn was a bit mushy with the syrup. I would just toast the bread next time. Also 2 teaspoons of lemon zest was a bit much. I think that is what turned my son off. Anyhow we have extra syrup left over which will go nice with some ricotta pancakes we have in the freezer. We always have something in the freezer.

To see what else members made for breakfast/brunch head over to I Heart Cooking Clubs.

Wednesday, May 11, 2016

Monthly Featured Chef- Yotam Ottolenghi!

Yotam Ottolengi is our featured chef this week at I Heart Cooking Clubs. I handed my husband Jerusalem A Cookbook and told him to pick a recipe. He asked if it could be one we have made before and I said yes. My poor husband he gets a dish he likes and chances are he won't see it for a while since I am always cooking new things. 

To my surprise my husband picked a new recipe Panfried Sea Bass with Harissa and Rose. First of all my husband made this recipe for me on Mother's Day for dinner and it was much appreciated. We had to make a substitution for the sea bass and we chose trout. My husband made the harissa from scratch using the recipe in the cookbook. We also skipped the rose water and dried edible rose petals. This turned out to be a very flavorful fish dish, Yotam Ottolenghi's recipes never disappoint. It was deemed "make again" but chances are it won't. This recipe is available at Epicurious. 

To see what others made head over to I Heart Cooking Clubs.

Tuesday, May 10, 2016

Betty's Chocoholic Cake

I made Betty's Chocoholic Cake from Baking Chez Moi by Dorie Greenspan as part of my Mother's Day Brunch. This rich chocolate cake is not for the faint of heart, comprised of three layers of cake which are more brownie-like than cake and topped with ganache.

The finished product was impressive.

I served the cake with fresh whipped cream which it needed as it was so rich. I should have also used raspberries to bring a little tartness to the party. My son had a scoop of vanilla ice cream which he enjoyed. You really need to be a chocolate lover for this one. My guests enjoyed it but thought it was too sweet.

Thanks to my son who was my photographer for this cake. To see what others made go to the Tuesdays with Dorie website.

Friday, May 6, 2016

Mango-Pineapple Smoothie

This week on I Heart Cooking Clubs we are making drinks. The theme is Wet Your Whistle and we are to make any drink by Curtis Stone. I chose to make a smoothie.

Smoothies are pretty easy and a popular snack in our house. I prefer to use frozen fruit and forgo adding ice to my smoothies. I added one fresh mango, 3/4 cup frozen pineapple and 1 cup orange juice. I used my immersion blender and it was a nice thick smoothie for three.

To see what else the group whipped up go to IHCC.

Tuesday, April 26, 2016

Cocoa Crunch Meringue Cookies

This week on Tuesdays with Dorie I made Cocoa Crunch Meringue Cookies from Baking Chez Moi on page 293.
This is my first attempt at a meringue type cookie and I was a bit nervous to get it right. My fellow bakers who had already made these commented that they had trouble getting the total recipe serving size of 8 so I was judicious in my portion control. I used a 2 inch cookie cutter to make my ring guides on the parchment paper and I piped the dough sparingly to make sure I got all 16 cookies. It worked well and I even went back and added more which is why my cookies are not smooth. I could improve on my piping skills. 

I came out with 8 sandwich cookies which was enough to feed my book club and family. The verdict, my husband and I loved them. Delicate and crunchy from the almonds with a rich chocolate flavor. My book club gave it thumbs up all around. I would say these were a hit.
To see what others made this week go to Tuesdays with Dorie.

Monday, April 25, 2016

Bow-Tie Pasta with Corn, Thyme, and Parmesan

I love pasta in any way, shape or form. This bow-tie pasta caught my eye from Curtis Stone's What's For Dinner cookbook. Besides the obvious this recipe includes olive oil, shallots, garlic, dry white wine, thyme, corn, heavy cream and Parmesan cheese. I enjoyed this pasta but my husband gave it a meh. I think that there is too much heavy cream in this recipe and it sort of drowns out all the other lovely flavors. The recipe also calls for chives which I did not have but I did put extra fresh thyme on top and that did help up the flavor. I would make this again but add less cream.

This recipe is available from The Recipe Link. 

To see what others made in the group go to I Heart Cooking Clubs

Monday, April 18, 2016

Oatmeal Coconut Butter Cookies

It has been a long time since I have had an epic baking failure so I guess I was do. I made these oatmeal coconut butter cookies from Curtis Stone's What's For Dinner.

My first batch cooked up as one big cookie, talk about spread. I think there were several factors to this cookie's failure. First the shredded coconut I used for this recipe was a really fine cut and I think it contributed to a lack of structure for this cookie. Also I made a mistake with the oven temperature and baked my first batch at 350 degrees when it should have been 300 degrees. The technique of mixing this recipe is also a bit different from traditional cookies. The sugar is added to the dry ingredients.  The butter and golden syrup are melted and boiling water and baking soda are added to the butter mixture. Then all ingredients are added together. My final mistake was the scoop size. My cookie scoop is about 1 1/2 tablespoons and this calls for 1 tablespoon. The additional dough made the cookies too big. But for all my foibles the cookies still tasted good.

Check out the IHCC website to see what others made this week.