The “Awaken Your Senses” Quaker Challenge . . . Get Ready to Vote!!

It Starts Today! . . . Get Ready to Vote!!

The wonderful recipe and collaborative blogging website www.goodbite.com has teamed up with Quaker Oats to create a fun and inventive new contest that will not only show you creative ways to spice up your oatmeal – but also donate a whopping $10,000 to a wonderful charity.  Twelve of the nation’s top bloggers have been selected to share their favorite food memories.  Those memories become the inspiration for Good Bite Host and celebrity chef, David Lawrence to create unique oatmeal toppings.

Every two weeks, a new round of videos will be posted where you can vote for your favorite.  From each round, semi-finalists will be selected.  At the end of eight weeks, the bloggers video with the most votes wins!  The prize . .  $10,000 will be donated blogger’s favorite charity!  To find out more about this contest and learn how to vote, please check out this video:

I’m very happy to announce that I was chosen as one of the 12 bloggers! I selected the wonderful charity “Food For The Poor” as the recipient of the $10,000 if my topping wins.  As a “foodie” myself, I can’t shutter to think of all the people in this country and around the world who go hungry.  Now celebrating its 27th year of operation, Food For The Poor (FFP) is an interdenominational Christian relief and development organization working primarily in 17 countries in the Caribbean, Latin America, and the United States, to assist children and the poorest of the poor.

By working together with pastors, missionaries and churches in these regions, they ensure that the aid is reaching those who need it most.  They provide whatever is needed on an emergency level, but they also focus on providing good housing and education that gives these families the tools to strive for a much better way of life.  Forbes Magazine reported that Food for the Poor has the most impressive financial commitment ratio compared to all other large charities . . . 97% of what is donated is actually used towards the charitable expenses instead of administrative costs and salaries.

The video of my favorite memory won’t be out for a few more weeks . . . and believe me… I want Food for the Poor to get that $10,000 so I’ll be asking all of you to vote for my topping as soon as it’s released. In fact, if you visit every week and vote you can help me ensure that my selected charity gets the $10,000.  But in the meantime, I hope you visit the website to look at all of the other toppings David has created from the heartfelt memories of my blogging friends.   Please share this link www.youtube.com/quakertalk with your friends and encourage them to vote as well.  It’s a wonderfully delicious cause!

And if you haven’t already bookmarked www.goodbite.com as one of your very favorite recipe websites . . . what are you waiting for?  You can view easy to follow video recipes by Chef David Lawrence and your favorite food bloggers.  It’s where blogging meets the professional culinary world in order for you to see the best recipes online!  Check it out . . .

Zoe’s Ice Cream Cake

Zoe’s Ice Cream Cake

The title of this post should say “Mouthwatering Triple Layer Brownie Ice Cream Cake” Three layers of ice cream (flavors of your choosing), homemade brownie from scratch creates the supporting layers of this cake.  Enough said.  Simply delicious.  Zoe Francois from www.zoebakes.com does it again with a remarkable yet simple recipe that will leave the reader salivating. . . at least her posts always leave me salivating!

Zoe is known for her famous breads and is the author of Artisan Bread in Five Minutes a Day and has just completed her second book about healthy breads which will be in stores soon.  But as a pastry chef and former employee of Ben & Jerry’s, it’s my belief that her next book needs to be all about decadent desserts!

For step-by-step instructions on how to make this wonderful recipe, please click here

Visit www.zoebakes.com and you’ll also find recipes for homemade ice cream and other decadent desserts.  Bookmark it . . . I hear she’s in a baking mood these days and I’m sure more sinful posts are in the works!

Tee and Cakes Famous Chocolate and Bacon Cupcakes

Tee and Cakes Famous Chocolate and Bacon Cupcakes

www.teeandcakes.com

1932 14th Street • Boulder • Colorado • 720-406-7548

As Featured on Food Network’s Unwrapped • September 28th 2009!

Downtown Boulder has become known for great little eateries, bookstores and coffee houses.  And considering the town is usually named one of America’s fittest cities by various media publications, many of these local boutique shops and restaurants are organic or health-conscious.  Along comes Tee and Cakes, a refreshing and decadent change to compliment the earthy cuisine in Boulder.  This shop is for the most sophisticated sweet tooth who has no fear of trying the most unique gourmet desserts. The atmosphere is cheery and as the name suggests, one can even buy a cupcake themed t-shirt while sipping coffee and enjoying cake.  One of the owners is a graphic artist who has designed a great selection of “sweet” apparel.

Since its opening, Tee and Cakes has become most famous for its superb selection of cupcakes and custom cakes for special events.  The custom cakes are quite simply . . . works of art.  Executive Pastry Chef and owner, Kim Boos delivers stunning designs that are not only whimsical and one-of-a-kind, but taste like heaven.  I know this first hand because I always buy my cakes from Tee and Cakes.

But if you really want something special, you must try their famous Bacon Cupcakes.  These cupcakes have received regional and national attention as being one of the most unique and decadent cupcakes . . . ever!!  So, if you’re ever in Boulder . . . do yourself a favor and swing by Tee and Cakes.  And if not, give this recipe a try and watch even those skeptics who say “bacon and chocolate?” beg you for the recipe.  See a local news story on this phenomenon below:

Thank you Kim and Brian for sharing this wonderful recipe with us!

Maple Cake Recipe

2 sticks (1 cup) unsalted butter, room temperature, plus more for pans

1 1/2 cups all-purpose flour, plus more for pans

1 1/2 cups cake flour (not self-rising)

1 tablespoon baking powder

1/2 teaspoon salt

1 3/4 cups sugar

4 large eggs

1 1/4 cups milk

2 T Maple Extract

Directions

Preheat oven to 350 degrees. Line the cupcake pans with your choice of cupcake liners. Into a medium bowl, sift together flours, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in maple extract. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

Using a scoop fill the cupcake liners 2/3 full.

Bake until golden and cool.

Ganache Recipe

1 # Semisweet Chocolate chopped or Chocolate Chips

2 Cups heavy Cream

Pinch of Salt

In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. To get silky smooth ganache it takes longer to mix than you think! Add salt; stir until combined. Transfer to a clean bowl and let chill overnight or until spreadable.

When cupcakes have cooled spread some ganache on top. Chill for a minute or two. While chilling cook up some of your favorite bacon however you like it. Brian likes his chewy and Kim likes hers crunchy and toasted.

Chop in pieces and top the cupcakes and . . . voila!

Asparagus and Dungeness Crab Soup

Recipe by Chef Lanvert

Rue Saint Jacques Restaurant • San Francisco • California

www.sfbistro.com

If you’re looking for a special dining experience on your next visit to San Francisco, look no further than Rue Saint Jacques.  Considered by many to be the best French restaurant in San Francisco, this small French bistro will make you feel like you’ve been transported to France.

Chef Eric Lanvert, Chef de cuisine and owner has also cooked for such famed restaurants as Rue Saint Jacques in Paris, the Savoy in London and Cote Sud in San Francisco.  The atmosphere is modern yet cozy . . . and the menu is a highly sophisticated and expansive one offering French cuisine with just a touch of California flair.

I’m honored that Chef Lanvert allowed us to post this delicate yet easy to prepare recipe.

Ingredients:

• about 1.5 LB of fresh Asparagus
• 6 cups of water
• 200 gm of butter (7/8 of a cup)
• salt & pepper
• truffle oil (either white or black)
• meat from 1 large crab
• some blanched asparagus stems

Boil the asparagus in the water with the salt and pepper.  Bring to a boil and cook until tender, but without discoloring.  Add the butter and blend.  Sieve through a Chinois and adjust seasoning.

Serve hot in a boil where you predispose some crab meat.  Drizzle with truffle oil and top with some of the asparagus stems.

“Lemongrass Tea” Soup with Chicken Dumplings, Mango, and Glass Noodles

“Lemongrass Tea” Soup with Chicken Dumplings, Mango, and Glass Noodles

Exclusive Recipe by Chef Rima Olvera of “Duet”

www.rimaolvera.com

Follow Rima’s travels and updates on her blog . . . www.rimaolvera.com/blog

I’m so fortunate to know so many talented chefs.  But, when it comes to truly unique recipes that combine the ultimate ingredients with flavor and beauty, Chef Rima Olvera is the master.  She is considered a celebrity in many countries and has just launched an inventive new television show in Europe and Asia called “Duet.”  The premise is compelling.  Rima travels around the world meeting some of the finest chefs from the countries she visits.  She immerses herself in their culture and she teams up with the world’s top chefs to prepare wonderful dishes together.  Although the show is airing around the world, it is in English and many US fans are hopeful that one of our food networks will pick it up…. yes, Food Network… that was a hint.

Rima has graciously decided to share her recipes with us.  This is a tremendous honor as her creations are one of a kind.  Like many master chefs, these quantities should be thought of as guidelines, not exact measurements.  As I always say…. think of this as a template and make the recipe your own as you prepare it.  Thank you Rima for sharing this and we are already excited to see what else you may have in store for us next!

Ingredients for chicken dumplings: serves 4

• 1 pound ground fresh chicken breast meat
• 1 fresh garlic clove- crushed
• 1 tb. grated fresh ginger
• ½ bunch green onions, sliced
• 2 cloves fresh garlic, grated
• ½ tsp. Sesame oil
• 2 Tb. soy sauce
• 2 Tb. sugar
• 2+ tsp. Salt
• 1 egg white
• 1 pinch crushed red chiles

Ingredients for lemongrass tea soup:

• 6 cups chicken stock
• 4  fresh lemongrass stalks- bruised with a rolling pin or bottle
• ½ cup Mirin (sweet sake, available at Asian markets) or to taste
• ¼ cup rice vinegar
• 2 stalks celery- sliced
• 1 star anise
• ½ yellow onion- sliced
• 1 tb. grated fresh ginger
• salt to taste

Ingredients for garnishing soup:

• ½ package glass noodles,(bean thread noodles) soaked til clear, then drained
• 1 fresh mango, cut in small cubes
• 1 big handful fresh basil leaves (generous amount per bowl)
• 1 big handful fresh cilantro leaves(” “)
• 1 big handful beansprouts- per bowl
• 1  bunch green onions, thinly sliced- white and light green parts only- generous spoonful per bowl
• limes or lemons, cut in halves- squeeze and drop a half into each bowl.
• Fresh sliced green jalapenos or bird chiles- to taste

to assemble:

process chicken dumpling ingredients in food processor to smooth.

In large soup pot, add all soup ingredients, simmer on low heat for 30 minutes, let sit for few minutes, then strain.

Bring strained stock back to boil, drop small  walnut-size balls of the chicken dumpling mixture into the boiling stock, cook the balls for about 4 minutes or until cooked through.

Divide the glass noodles into 4 big bowls, divide the chicken balls into the bowls, pour the hot broth over the noodles, add mango cubes, fresh herbs, and lemon half and serve immediately.

NOTES:

The soup broth can be made 2 days in advance, and the chicken dumplings can also be made in advance and cooked in some regular chicken soup, then taken out and kept in a covered container in the fridge and then re-heated before serving in the lemongrass soup as noted in recipe.

Smoked Chipotle Citrus Pulled Pork

Smoked Chipotle Citrus Pulled Pork

It’s summertime . . . a season dedicated to great slow smoked meats and ice cold beer!  Sometimes there is just nothing better than a pulled pork sandwich and a tall iced glass of ale.  If you’ve been reading this website, you know that I am a big fan of the Big Green Egg smoker/grill.  It’s one of the best investments I’ve made in my culinary world.  And when I smoke pork, it’s always in the Egg.  However, this recipe can also be made in an oven, regular grill or even a slow cooker or CrockPot.  But in my house, the Egg reigns supreme!

When you want succulent and sweet pork for your sandwiches, I always recommend buying a bone-in pork butt.  In my opinion, any meat that is still attached to the bone will end up having more flavor than the boneless variety.  This includes pork chops too.  So find a good quality pork butt at your local butcher.

When you decide to smoke anything, expect to invest the proper time into properly marinading and then of course slow cooking the meat.  This isn’t fast…. but it’s easy and the pork will be packed with so much flavor that it’s well worth your time.  Pork can be so flavorful in its own right, I consider a rub or marinade optional.  Sometimes, I just season it with a bit of salt and pepper the night before and that’s all it needs.  If you want a slight southwestern flavor, then consider the following marinade prior to smoking.

Ingredients:

• 6-8 pound bone-in pork butt
• Sea salt
• Freshly cracked pepper

Chipotle Chile Marinade:

• Juice from 1 orange, freshly squeezed
• Juice from 1 Meyer lemon, freshly squeezed
• 1 TBSP orange zest
• 1 TBSP brown sugar
• 1 TBSP honey
• 1 heaping TBSP canned chipotle adobo sauce
• 2 chipotle peppers
• 4 garlic cloves
• 1/2 serrano chile
• 1 shallot
• 2 TBSP fresh cilantro, chopped

Method:

Combine all marinade ingredients in a food processor and blend until just combined.  Place pork in a roasting pan, fat side down and baste with marinade.  Place in refrigerator for 1-4 hours.

Remove pork from refrigerator and allow to sit at room temperature for 40 minutes.  Prepare your Big Green Egg, charcoal or gas grill so that it is preheated to 250 degrees.  Place pork shoulder on a v-rack in a roasting pan with the fat side up.  Baste again with the marinade and season generously with coarse sea salt and freshly cracked pepper.

Place on grill in Big Green Egg and allow to cook at 250 degrees for approximately 10 hours.  Do not open the Egg while grilling until you’ve passed about 8 hours of smoking.  This will affect the temperature of the Egg.  After 8+ hours, start checking the pork temperature every 45 minutes until temperature reaches about 190 degrees.  Remove from heat and allow the pork to “rest” for at least 40 minutes.

Use two forks to pull apart pork.  Serve with your favorite BBQ sauce on sandwich rolls.

Grilled Chile-Marinated Filet Mignon Tacos

Grilled Chile-Marinated Filet Mignon Tacos

Ingredients:

• 2 or 3 1.5 to 2 inch filet mignon steaks
  

Marinade:

• 2 guajillo chiles (prepared – see below*)
• 2 pasilla chiles
• 3 cascabel chiles
• 1 chipotle chile
• 1/2 cup water
• 1 teaspoon whole cumin seeds
• 6 allspice berries
• 3 cloves
• 1/2 cinnamon stick (preferably Mexican cinnamon)
• 6 garlic cloves, peeled
• 10 black peppercorns

Tacos:

• guacamole
• Diced tomatoes
• diced white onion
• fresh cilantro
• monterey jack cheese
• queso fresco cheese
• roasted jalapenos
• thinly sliced Napa cabbage *optional*
• lime wedges, for garnish
• sour cream or creme fraiche swirled with adobo
• Locally made flour tortillas or homemade corn tortillas

Method:

Using a damp paper towel, gently wipe all chiles to remove any dirt or dust.  Remove stems and seeds and slit chiles in half so that they may be toasted flat.  Place in dry cast iron or stainless steel skillet and toast lightly over medium heat for about 30-45 seconds per side.  Remove when you can just start to smell the chiles.  Place chiles in food processor with remaining marinade ingredients and blend until just smooth.

Salt filets with sea salt.  Then generously rub chile marinade (adobo) on all sides of filets.  Place in baking dish in the refrigerator for 4 hours (more if you like but I don’t like to overwhelm the flavor too much considering it is filet mignon)

On a pre-heated gas grill set to medium-high or on a charcoal grill or Big Green Egg (preferred) grill the steak until it is nicely and lightly charred on the outside and cooked medium rare in the center (about 125 degrees).  Turn the steak once while grilling.  Use a meat thermometer and remove steak from grill when temperature registers 123 degrees.  Do not cut or pierce the steak.  Remove from heat and allow to rest/cool on a cutting board for 10 minutes.

Slice the steak into 1/4 inch pieces against the grain.

Place on warmed platter and serve with remaining ingredients so your guests may assemble their tacos.