Monthly Archives: September 2012

almond and orange shortbread cookies

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I have always loved reading catalogs from my favorite stores like West Elm, Pottery Barn, Crate and Barrel, and CB2.  To this day one of my guilty pleasures is leafing through pages looking for food styling inspirations and new props to use for plating.  I’ve been busy lately, but yesterday I finally had a time to relax with a cup of coffee, a cookie or two (or three) and my pile of catalogs.  Naturally, I found a few things I want so I folded down the page corners and left the catalogs conspicuously on the coffee table in the hopes my husband would get some hints for my upcoming birthday.  I wonder if it will work? Continue reading →

pumpkin swirl coffee cake

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Today I’m doing my best Paula Deen imitation with this recipe for Pumpkin Swirl Coffee Cake which requires almost 12 ounces of butter. I certainly don’t recommend baking with and eating this much butter all the time, but it is a nice indulgence once in a while.  The result is quite possibly the most buttery and moist cake I’ve ever made. It is also  light and tender with just the right amount of sweetness and spice. The crumbly pecan and brown sugar streusel made for a great topping, as well as a base, for the cake. My kitchen was filled with the heavenly aroma of cinnamon, nutmeg, cloves, and ginger, reminiscent of Thanksgiving, which, by the way, is a mere 56 days away!

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dried cherry brownies with port ganache glaze

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I prefer moist, fudgy brownies and this recipe is my new favorite!  Three types of chocolates are used in these decadent brownies — cocoa powder and semisweet chocolate chips in the brownie batter . . . dark chocolate in the ganache.  Dried cherries are added to give the brownies a tart and fruity taste.  Port (a Portuguese fortified wine) is used to macerate the dried cherries and to boost the flavor of the ganache topping. Serve the brownie with a scoop of ice cream for the ultimate indulgence. 

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bo luc lac, vietnamese shaking beef

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Bo Luc Lac or Vietnamese Shaking Beef

Fish sauce, a staple ingredient in many Southeast Asian countries including the Philippines, Vietnam, Thailand, Burma, and Cambodia, is made from fermented fish and sea salt. While it may not sound or smell appetizing, fish sauce adds a complex  flavor to food. It is added to dishes during the cooking process or used straight or as a base for dipping sauce. Continue reading →

boozy ice pops: piña colada

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If you like piña coladas
And getting caught in the rain
If you’re not into yoga
If you have half a brain
If you’d like making love at midnight
In the dunes on the Cape
Then I’m the love that you’ve looked for
Write to me and escape.

– Escape, more commonly known as The Piña Colada Song.

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orecchiette with mushrooms, chard, and ricotta pan sauce

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I’ve been in a pasta rut lately, but thanks to the latest issue of Better Homes and Gardens, I rediscovered the technique of making a pan sauce to give my tired old pasta a new twist and a boost in flavor.  This pan sauce is full of bold color and taste , made with bacon, mushroom, chard, and ricotta. Orecchiette, the oval-shaped pasta from the southern Italian region of Puglia, is a good choice for this dish because its slight bowl shape is perfect for catching the cheesy sauce which has a slight hint of spice from crushed red pepper flakes and nutmeg.  The orecchiette’s edges are thicker than it’s center for some added texture. Continue reading →

chocolate peanut butter cheesecakes with caramelized banana

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I like algebra, and, in fact, it was one of my favorite subjects in school.  How about you? Do you like algebra? Do you like solving equations? How about solving this simple algebraic equation for me?  Don’t worry, it’s petty easy!

Solve for X in the following equation:
A = peanut butter
B = banana
C = chocolate

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blackberry galette with mascarpone and orange marmalade

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I made my first galette a couple of weeks ago, and it has quickly become one of my favorite desserts.  I love its simplicity and rustic quality, along with its versatility. Short on time this past Labor Day, I opted to make this quick “semi-homemade” Blackberry Galette. Instead of pastry dough, I used a sheet of ready-to-bake puff pastry.  The light and flaky puff pastry encased a trio of ingredients – blackberries, mascarpone cheese, and orange marmalade. The tart blackberries made a nice contrast to the slightly sweet orange marmalade and rich mascarpone cheese. It was a simple dessert, yet very pretty and full of flavor. Served it with a scoop of vanilla ice cream, this galette was a perfect end to a nice holiday dinner.

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