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 . . .

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

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!

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

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

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

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.

]]> http://ldlevy.wordpress.com/2009/08/18/grilled-chile-marinated-filet-mignon-tacos/feed/ 4 ldlevy filettacos chiles2 filets DSC05577 http://ldlevy.wordpress.com/2009/08/14/simply-wonderful-guacamole/ http://ldlevy.wordpress.com/2009/08/14/simply-wonderful-guacamole/#comments Fri, 14 Aug 2009 15:21:54 +0000 ldlevy http://laurasbestrecipes.com/?p=1381 ]]>

Simply Wonderful Guacamole

I’ve been making guacamole for years.  And over the years, I’ve probably made it 500 different ways.  Cumin. No cumin.  Lots of garlic. No garlic.  Tomatoes. No tomatoes. And let’s face it, no matter what you do  . . . it’s usually pretty good and is inhaled by your family and friends within minutes.  However, whenever I order guacamole at a restaurant, I am continually disappointed.  I have high expectations of good restaurants that they should produce a better quality guacamole.  But instead, they tend to overcomplicate it, whip it or use too much seasoning that hides the flavor of the avocado.

One thing I have determined is the best guacamole is one that allows the avocado to retain some of it’s original density and chunky texture instead of being mashed until it’s pulverized into a dip.  I’ve also become a purist who believes really good and flavorful guacamole doesn’t need a bunch of seasonings or to be overcomplicated. Like a lot of good food . . it should be simple, with just a few ingredients and each ingredient should shine and be tasted instead of masked.  And . . . don’t plan on having any leftovers! Don’t worry about it turning brown or adding lemon juice or lime juice or leaving the avocado pit in the bowl… or what it’s like the next day. Guacamole should be made and served immediately. And trust me, when it’s good, you won’t have any left over.

If you intend to make guacamole or any kind of Mexican food on a regular basis, then one of the tools you should really have is a traditional Molcajete or mortar and pestle. Many people confuse a Molcajete with the marble mortar and pestles which are more common in American culinary stores.

Originally designed by the Aztecs, a real molcajete is round and sits on three legs, and is made from black basalt, a volcanic rock and can be seasoned and enhance food flavor much like a wok or a cast iron skillet (another tool that is good to have in your kitchen)  Look for the ones that are very dark in color and have the raw texture of volcanic rock versus a smooth marble.  And the real ones are very heavy!  This tool is really essential to good Mexican cooking or any cooking really.  You can grind spices or make salsas and chile pastes.  And it should be used as a serving dish for salsas and guacamole.

You can find these on line and at Williams-Sonoma. You can certainly make guacamole without it and I know you’re thinking “Oh Laura, enough already. . . can’t I just use a fork and bowl?”  Yes, you can . . . and a wooden bowl is best. . . but it just isn’t as good or authentic.  You will taste the difference and it’s more fun to use a molcajete.   When guests arrive, whip out the molcajete and make it in front of them.  They’ll be curious and intrigued. So, I’ll step down off of my soapbox now . . . but if your intention is to make terrific and memorable guacamole more than a few times in your life… just go buy one!  They usually cost between $25.00 and $50.00.

When you first buy a molcajete, it needs to be properly seasoned.  This process takes time and patience, but it’s well worth the effort.  There are many opinions on how to season it, but I’ll tell you what I did.  When you first buy the molcajete, the interior surface will be rough and gritty.  The goal is to smooth the interior surface and remove any residual “grit” or lava rock “dust” and also season it for flavor.  When I first received mine (a gift from my husband), I took some slightly damp white rice and using the pestle, I ground the rice until it was totally milled.  The color of the rice will turn a little grey from the stone.  You want to keep doing this with the rice until the color of the rice remains white.  I’ll warn you, this takes some elbow grease and may take many days.  I did it once a day for about a week.  After all it only takes a few minutes investment per day.  The interior of mine isn’t quite smooth yet, but it’s getting there.  It takes a lot of use to really get it smooth.  Some websites say to mash garlic in the molcajete and leave it overnight.  I didn’t do this (perhaps I should have), but I believe just using it a lot for your spices, salsas and guac will season it overtime.

Now to the guacamole.  Look for good quality Haas avocados, preferably organic. Make sure they are ripe but still firm. You don’t want the avocado meat to be mushy. Also look for vine ripened tomatoes (again, organic is always best) that will dice well and retain their firmness.  I’ve used romas, vine tomatoes and even Heirlooms.  Buy whatever looks best and in season.  If you want to add some pretty color, buy a yellow and red heirloom and dice.

The flavor of this recipe comes from making a paste in the molcajete that will be used to add back to the avocado.  It’s my belief that this step is the ultimate trick to great guacamole. Instead of blending and mashing all ingredients together, use the molcajete to create a flavor packed paste that will allow the avocado to remain firm and chunky but have great flavor.

The recipe follows, but don’t get too caught up on the quantity of ingredients.  Like all good cooking, just adjust it to your taste and I’m sure you’ll be very happy with the outcome.

Guacamole Recipe:

Ingredients for the pepper paste:

• 2 TBSP finely chopped white onion
• 3 TBSP fresh cilantro, chopped
• 3 TBSP chopped jalapeno pepper
• 1 TBSP chopped serrano pepper (*optional)
• 1 TBSP chopped garlic
• 1 tsp chopped chipotle pepper
• 1 tsp sea salt

Remaining guacamole ingredients:

• 4 ripe Haas avocados (but should still be firm to the touch)
• 5 TBSP carefully diced tomato (*optional)
• 5 TBSP chopped cilantro (more or less per your taste)
• 2 TBSP chopped white onion
• Sea salt

To make the pepper paste, place onion, cilantro, jalapeno, serrano and chipotle pepper and grind them in the molcajete until all ingredients are finely ground into a paste.  If you didn’t buy the molcajete (tisk.. tisk…) then you can use a big bowl and fork – but don’t use a food processor because you don’t want to puree the ingredients.

Take each avocado and cut in half, lengthwise.  Twist the halves to separate and delicately remove the pit using a knife.  You want to keep as much of the meat in tact as possible.  Then cut avocado into cube size pieces.  Make 4 slices then slice again in the opposite direction to create the cubes before removing from the skins.  Use a spoon to scoop out the cut avocado cubes into the molcajete containing the pepper paste.

Using a spoon, very gently fold the paste into the avocado.  Don’t mash the avocado in.  Again, you want to maintain the large cubed chunks as much as possible.  Some will get a little mashed, but that’s ok as long as it’s still mostly cubed. Then gently add chopped tomato, onion and cilantro.  Serve immediately!

Slow Cooked King Salmon

This salmon melts in your mouth.  Slow cooking anything makes the dish more juicy and tender.  Add a pan of water to your oven, and you create a humid environment that will keep the fish very moist.

Ingredients:

• 1 King salmon fillet, 2-3 pounds
• Extra virgin olive oil
• Gray salt
• Half cracked peppercorns
• Freshly ground pepper

Method:

Preheat your oven to 200 degrees.

Place a baking pan with a few cups of water on the bottom rack of the oven.

Lightly brush the bottom of a baking pan with the olive oil.

Brush olive oil on the salmon (all sides.)  Season generously with gray salt, half cracked pepper and ground pepper.

Place salmon in oiled baking dish and bake in oven for approximately an hour. . . When juices begin to form on top and the salmon is a little firm – it is done.

Serve with freshly made Meyer Lemon Relish

Meyer Lemon Relish

Recipe Adapted from Chez Panisse Cafe Cookbook

During the summer, the markets are full of beautiful Meyer lemons.  They are so sweet and fragrant and can be used in many dishes.  This relish is so good with seafood.  The other night I served it with salmon and an heirloom tomato salad.  Wonderful.  But, considering it’s a recipe by Alice Waters . . . I expect nothing less than wonderful.

Next time I make it, I will slice the shallots and lemon even finer . . . 

Ingredients:

• 1 large shallot, diced fine
• 1 TBSP white wine vinegar
• Sea salt
• 1 large Meyer lemon
• 1/2 cup extra-virgin olive oil
• 2 TBSP chopped parsley
• 1 TBSP chopped chervil or chives
• Pepper

Method:

Place diced shallot in a bowl and add the vinegar and a pinch of salt.  Let it sit for 10-15 minutes.  

Cut the lemon into 8 wedges.  Remove the seeds and core gently and but each wedge in half (lengthwise)  Slice the wedges crosswise into thin slivers.  This will make about a 1/2 cup.  

Combine the lemon slivers, shallot and another pinch of salt.  Stir in the olive oil, parsley, chives and some fresh ground pepper.  Taste and season.