Tiramisu

This is our new favorite dessert.  Not an exaggeration -- we were talking to some family about favorite desserts and this tiramisu topped both of our lists.  I had been talking about making tiramisu for a while but had never gotten around to it.  Partly because I would forget about it and partly because I was intimidated by it.  It just sounds fancy...and hard.  My husband recently requested this for his birthday dessert which forced me to finally make it.

I had only had tiramisu a few times before and my husband had it in Italy so I knew he would have high standards.  Well, this was amazing - beyond my expectations.  And it does take a little bit of work but it's not hard by any means.  The steps are so easy to follow that it was easy for me to make during naptime.  It's recommended to make ahead of time which is perfect for serving at a party or with guests.

We had the leftovers the next two nights and they were just as delicious, too!

Tiramisu

Taken from The Best of America's Test Kitchen

serves 10-12

• 1 cup strong brewed coffee, at room temperature
• 3 tbsp rum
• 3 large egg yolks
• 1/3 cup sugar
• pinch of salt
• 1/2 pound mascarpone (8 oz), NOT at room temperature
• 1/4 cup cold heavy cream
• 18 lady fingers
• 1 oz grated bittersweet chocolate

1. Stir coffee and 1 tablespoon of rum in wide bowl or baking dish; set aside.
2. Place the egg yolks, sugar, and salt in a heat-proof bowl or stainless steel bowl of a standing mixer. Beat yolk mixture at medium-high speed until it is thick, creamy and pale yellow, about 4 minutes (if beating by hand with a whisk, this will take you more like 8 minutes). Stir in cream.
3. Place bowl over a pan of simmering water. Reduce heat to low and stir constantly until mixture registers 160 degrees with an instant-read thermometer, about 5 minutes. 
4. Remove bowl from pan and from the heat. Set in fridge to cool to room temperature, about 5-10 minutes, stirring occasionally. 
5. Once at room temperature, add mascarpone and 2 tablespoons rum to the bowl and beat at medium speed.  (The mixture will look thin and curdled.) Raise to medium-high and beat until smooth and very thick, about 3 minutes.
6. One at a time, quickly dip the ladyfingers cookies in the the coffee mixture, turning just once to lightly moisten (you want to work fast so the ladyfingers don't get too soaked and break apart).  Cover the bottom of a 8 x 8 glass or ceramic baking dish with 9 moistened cookies.  With a spatula, spread half of the mascarpone mixture over the ladyfingers.  Sprinkle with half the grated chocolate.  Repeat with layers of remaining ladyfingers, mascarpone mixture and chocolate. Cover with lid or plastic wrap and refrigerate until chilled, about 4-24 hours.  
7. Cut into pieces and serve chilled.

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Crispy Bourbon Glazed Salmon

When I found Jessica's post on How Sweet It Is for her crispy bourbon glazed salmon, I knew I had to drop everything -- rearrange my (somewhat) meticulous weekly meal plan -- because I needed to make that salmon that night.  I can't say that happens too often, even when I stumble across a delicious-looking recipe, but this was worth it.  It definitely lived up to our expectations; my husband couldn't stop talking about it - the sweet and tang together, a little bit of heat to add complexity - altogether a wonderful combination of flavors. 

My only regret is that I halved the bourbon glaze recipe because it seemed like too much for just two of us and I hate wasting food.  That was a mistake - the glaze is the star of this dish so I highly recommend making the whole thing! 

Sadly, we ate all of the salmon without taking a single picture until the very last bite.  But that means that you'll just have to make it yourself to see what it looks like! It would be so easy to serve with a few simple sides (like roasted cauliflower and rice pilaf or this salad).

Crispy Bourbon Glazed Salmon

Taken from: How Sweet It Is

Serves 3-4 (makes about 1/2 cup of glaze)

• 1 pound fresh salmon
• 1 tablespoon coarse sea salt
• 1/2 tablespoon black pepper
• 3/4 cup bourbon (I used whiskey)
• 2/3 cup brown sugar (I'd probably decrease the sugar next time and use 1/3-1/2 cup)
• 1-2 garlic cloves, minced
• 1 teaspoon apple cider vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon honey
• 1/2 teaspoon ground mustard

1. Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half. Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time.
2. Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides. Lay it on a non-stick baking sheet.  Broil for about 5-6 minutes on each side, until the top develops a crispy crust. If your salmon is very thick, you may need to go a little longer.
3. Remove the salmon from the oven and brush it with the bourbon glaze. Add as much or as little as you would like. Feel free to use it as a dipping sauce too. The glaze can be stored in the fridge for a week or two – just allow it to come to room temperature (or slightly warm it) before using.

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Cinnamon-Topped Baked French Toast

On the rare occasions when Bryant and I go out to breakfast or brunch (my favorite meal of the day), I pick up the menu and study it intently, lost in the possibilities of what I should order.  Bryant, however, knows better.  He simply says, "I know you'll be ordering the French toast." And he's right...pretty much every single time. (Of course, we split our meals so I do know that I'll be getting half of a delicious savory breakfast item, too.  But I can't really help that I'm a sucker for French toast.)

So when Bryant and I FINALLY got a quiet Saturday together, I knew I would be celebrating...with French toast.  So I found one of those delicious recipes that I had bookmarked a while ago that looked divine: a cinnamon and sugar topped baked French toast.  I loved that you prepare the night before so we still get a lazy morning together. It was also an incredibly easy recipe to halve or to third (like we did). Served with some fresh strawberries from our CSA box, Grade B maple syrup (maple syrup is a must!), and a side of eggs and bacon, it was exactly the kind of celebratory/lazy/delicious meal I was hoping for.

Cinnamon-Topped Baked French Toast
Taken from: Two Peas and their Pod
Serves 16*
*To halve this recipe to serve 8, halve the ingredients and use an 8x8 baking dish.  To cut this recipe into a third (like we did), cut the ingredients to approximately one-third and then serve in a 4x8 loaf pan (I had a glass loaf pan but a standard loaf pan would work as well).

• 1 loaf French Bread (I used challah)
• 8 large eggs
• 2 cups milk (I used skim)
• ½ cup heavy whipping cream (I used a little whole milk and one tablespoon of butter instead)
• ¾ cups granulated sugar
• 2 tablespoons vanilla extract

For Streusel:

• ½ cup all-purpose flour
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 6 tablespoons cold butter, cut into pieces

1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes,  and evenly place in the pan. 
2. In a large bowl, mix together eggs, milk, cream, sugar, and vanilla extract. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.
3. In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.
4. When you’re ready to bake the French toast, preheat oven to 350 degrees. Remove casserole from refrigerator  and sprinkle crumb mixture over the top.  Bake for 45-55 minutes, or until the French toast is set and golden brown.
5. Serve warm with maple syrup.

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Apple Cinnamon Baked Oatmeal

Since breakfast is my favorite meal of the day, I wanted something a little more special for our Sunday breakfast this week.  I keep a running list of recipes I'd like to try so as I perused through the breakfast options, I kept coming up with delicious options but they were filled with butter and sugar.  Since I was in the mood for something a little healthier, I decided on a baked oatmeal recipe that I had bookmarked.

We've been using a LOT of oatmeal lately - we've been making our own granola lately and I just haven't gotten tired of it.  This baked oatmeal recipe turned out to be excellent - actually, I think this made the list as one of my favorite breakfast recipes! I ate more than Bryant did, which rarely ever happens.

I originally halved this recipe by using a loaf pan, but after my first bite, I instantly regretted that decision.  After breakfast, I immediately went back to the kitchen and made MORE for future breakfasts this week.  It's a sweet dish with the brown sugar and the apples add extra sweetness and a great crunch.  If you can help it, try not to peel the apples - you don't notice the peel and not only does it save you time but it adds extra fiber and nutrients to the dish!

Apple Cinnamon Baked Oatmeal
Taken from: Two Peas and their Pod
Serves 4-6

• 2 cups old fashioned oats
• 1/4 cup brown sugar (the original recipe called for light but I used dark)
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups skim milk
• 1/2 cup applesauce (preferably unsweetened)
• 1 tablespoon melted butter
• 1 egg
• 1 teaspoon vanilla (I used 1 1/2 teaspoons)
• 1 large Granny Smith apple, cored and diced (I substituted 2 Pink Lady apples instead)

Optional Toppings (although I thought it was so good, I didn't bother):

• dried cranberries or raisins
• sliced almonds or chopped walnuts
• brown sugar

1. Preheat oven to 350 degrees F. Coat an 8 by 8 baking dish with cooking spray and set aside.
2. In a large bowl, combine oats, brown sugar, cinnamon, baking powder, and salt.
3. In a medium bowl, whisk together milk, applesauce, melted butter, egg, and vanilla. Pour wet ingredients over dry ingredients and stir until combined. Gently stir in diced apples. Pour oatmeal mixture into prepared pan.
4. Bake for 20 minutes or until oatmeal is golden brown and set. Remove from oven and serve warm. Add additional toppings to baked oatmeal, if desired.

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Balsamic Glazed Salmon

What a week.  A crazy week at my work, Bryant's final week of surgery and THEN I came down with a bad cold yesterday.  (Let me tell you, I'm actually slightly annoyed to be sick because I haven't really been sick since Bryant and I were married.  That's right, over 18 months.  My streak is over!)

So with all the craziness of our week, the original menu plan also drastically changed (including ordering pizza instead of cooking one night and my paper bag with our entire meal breaking and bursting in the hospital parking lot another night).  However, in all that, there was one amazing meal that might have made up for the rest of the week: balsamic glazed wild salmon, quinoa pilaf, and Brussels sprouts two ways (Brussels sprouts hash and roasted Brussels sprouts). 

This balsamic glazed salmon was absolutely wonderful...one of our favorite meals.  The glaze had sweetness but the vinegar balanced it out nicely and it finished with a nice kick from the red pepper flakes.  It's fast (less than 30 minutes), simple to make with less than 10 ingredients, only uses one skillet, and healthy. The cooking trifecta (fast, healthy and delicious) -- what more could you want?  I will definitely be making this again!

Balsamic-Glazed Salmon
Taken from:  America's Test Kitchen 2010 Light & Healthy cookbook
Serves:3-4

• 4 6-oz skinless salmon fillets (preferably wild), about 1 1/2 inches thick
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon canola oil
• 1/4 cup orange juice
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon white vinegar
• 1/8 teaspoon red pepper flakes
• 1 small sprig fresh rosemary (or a large pinch of dried rosemary)
• salt and pepper

-Pat salmon fillets dry with paper towels and season with salt and pepper. Heat oil in nonstick or cast-iron skillet over medium-high heat until just smoking.
-Carefully lay salmon, skinned-side up, in the skilled and cook until well browned, about 5 minutes. Flip the salmon and cook until side are opaque and thickest part register 125 degrees, about 2-5 minutes longer (depending on the thickness of your salmon).
-Transfer salmon to platter, tent loosely with foil and let rest while making the glaze.
-Glaze: Whisk orange juice, balsamic vinegar, honey, white vinegar and pepper flakes in a small bowl.
-Wipe out the skillet used for the salmon with a wad of paper towels and return to medium heat. Add the glaze and rosemary to the skillet, bring to a simmer and cook until glaze is thick, syrupy and reduced to about 1/4 cup, about 5 minutes.
-Remove rosemary spring and season  glaze with salt and pepper to taste. Spoon the glaze oven the salmon and serve.

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Lentil Soup

There's really nothing like soup on a cold day (although I'd happily eat it on a hot day, too!).  And lentil soup happens to be one of our favorites - lots of vegetables (but less chopping than I had expected), incredibly good-for-you lentils and a tomato-based broth.  Mmmm.  There are also a lot of ways to make it your own - some people add cumin and curry spices for a more Indian flair but for us? Grated parmesan cheese and crumbled bacon sprinkled on top of each bowl does the trick. 

However, we had to make do with only parmesan this time.  I have plenty of bacon in the freezer so a lack of bacon wasn't the reason.  Instead, while cooking, our bacon caught on fire.  I like to broil bacon by placing a drying rack on top of a cookie sheet; this makes the bacon nice and crisp as pan-frying just doesn't work well for me.  Broiling also allows a lot of the fat to drip off the bacon onto the cookie sheet. I've been using this technique for a while but accidentally set the bacon on the top rack (I usually do second from the top).  When I pulled the bacon out, expecting a nicely crisped piece, I saw a small flame instead consuming our bacon.  Luckily, we always have baking soda so we successfully doused the flame (and sadly, bacon right along with it).

So whether you have bacon or not, try this lentil soup recipe! We served it with cornbread but a slice of good bread would go well with it, too.

Lentil Soup

Taken from: AllRecipes

Serves: 8-10

• 1 onion, chopped
• 2-3 tablespoons olive oil
• 4 carrots, diced
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 1 1/2 teaspoons dried oregano
• 2 bay leaves
• 1 1/2 teaspoons dried basil
• 1 (28 ounce) can crushed, diced or whole peeled tomatoes (I had whole peeled tomatoes which I chopped up), including juice
• 2 cups dry lentils
• 8 cups water (could substitute chicken broth for all or part of the water)
• 2 cups spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste
• 2 tablespoons wine (optional)
• grated parmesan cheese, for serving
• 2-4 slices of cooked bacon, for serving

-In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
-Stir in lentils, and add water and tomatoes (including the juice). Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar and wine, and season to taste with salt and pepper.
-Serve with grated parmesan and crumbled bacon on top, if desired.

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Ground Beef/Turkey Lettuce Wraps

Over the Christmas holiday, Bryant and I went to a happy hour at PF Changs with his brother and sister-in-law.  I hadn't been to PF Changs in years but the one thing I remembered from their menu was their chicken lettuce wraps.  I had to get them and they were delicious.

However, perhaps I'm biased but as good as PF Changs' wraps are, I think mine are better.  So after we got back from the our New Year's trip (and I hadn't gone to the grocery store), this was the first dish I thought of.  We had almost all the ingredients on hand, making it a very simple meal to prepare. Serving it with a little brown rice just topped it off.

As sort of an unspoken New Years resolution, we also finally have a picture of our meal! However, we can't find the camera cord so I don't know how successful we'll be in 2011 of posting pictures...(Update: Finally found it! Just where I last placed it...under the couch.)

Ground Beef/Turkey Lettuce Wraps
Taken from: Everyday Food
Serves 4

• 1/4 cup soy sauce
• 4 teaspoons fish sauce
• 4 teaspoons sugar
• 1 tablespoon canola oil
• 1 large shallot (or 1/4 cup onion), finely chopped
• 2 tablespoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 small jalapeno or serrano chile, seeded and finely chopped
• 1 pound ground turkey breast (you could also substitute beef)
• 1 large head of Bibb, Boston, or Romaine lettuce, leaves separated
• grated carrot, chopped cabbage, thinly sliced green onions and sliced lime

-In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.
-Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. 

-Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. 

-Serve in lettuce leaves with remaining sauce, grated carrot, chopped cabbage, thinly sliced green onions and slices of lime.

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Biscotti

Bryant typically doesn't have much of a sweet tooth but every time I make biscotti, it disappears at an alarming rate. This is so good if you like something small after dinner - it's sweet without being overly sweet.  It's also perfect for dipping (or dunking) in coffee. We've tried a couple different combinations although almond is our favorite.  Adding a thin layer of melted chocolate to the outside is delicious as well for a slightly more decadent treat.


Biscotti
Taken from: AllRecipes
Makes approx. 36 cookies

• 1/4 cup olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (didn't have on hand so I omitted)
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 cups add-ins (pistachio nuts, slivered almonds, cranberries, walnuts, chocolate chips, etc, etc or any combination)

-Preheat the oven to 300 degrees F.
-In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in add-ins by hand.
-Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
-Bake for 35-45 minutes in the preheated oven, or until logs are light brown (I like going for 40-45 minutes to make sure the biscotti comes out nice and crispy). 
-Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.
-Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8-12 minutes or until dry. Cool.

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Bacon Wrapped Pork Tenderloin

While the idea seemed a bit laughable to me at first (really? pig wrapped in pig?), this bacon-wrapped pork tenderloin is an incredibly delicious meal.  Pork tenderloin is very low in fat and wrapping it in a few pieces of bacon not only adds a lot of flavor but it also keeps the tenderloin nice and moist.  Roasted garlic and herbs add even more flavor to this delicious dish. 

As much as Bryant and I like bacon, we're a bit particular about the way it's cooked.  We like it crispy...the crispier, the better. I was worried that this dish would end up with soft bacon but it didn't at all -- searing the bacon gives it the crispiness it needs

I highly recommend having an instant read meat thermometer (I use mine ALL the time).  My tenderloin was still slightly frozen when I cooked it so I just kept testing it until it reached 150 degrees. After letting it rest about 7 minutes, we had perfectly cooked, slightly pink pork. I only wish that I had doubled the recipe.

Well done, Bobby Flay, well done.

Bacon-Wrapped Pork Tenderloin
From: Bobby Flay
Serves 4

• 1/2 head garlic, top sliced off
• 1 tablespoon olive oil
• 1 - 1 1/4 lb. pork tenderloin, trimmed of excess fat
• Salt and freshly ground black pepper
• 1/2 tablespoon chopped fresh rosemary leaves (I substituted 1 tsp.+ dried rosemary)
• 6 fresh sage leaves (I substituted 1/2 tsp.+ dried sage leaves)
• 1/2 tablespoon chopped fresh thyme leaves (I substituted 1 tsp.+ dried thyme)
• 4-5 slices bacon
• 1 tablespoon olive oil

-This step can be done ahead of time and roasted garlic stored in the fridge until ready to use: Preheat oven to 300 degrees F. Place garlic in a small ramekin or oven-proof dish with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
-In a small bowl, mix the herbs together.  Rub the top each tenderloin with the roasted garlic and season with salt and pepper. Scatter the herb mix over the garlic on the tenderloin. Wrap with 4 strips of bacon (5 if necessary) around the tenderloin and tie bacon in place with kitchen twine.
-Heat oven to 375 degrees F.
Heat oil in a medium skillet (preferably cast iron) over medium-high heat. Sear the tenderloin until golden brown on all sides (for 2-3 minutes per side). If using a cast-iron pan, transfer pan with tenderloin into oven.  Otherwise, transfer seared tenderloin to medium roasting pan and place in the oven.
-Cook to medium doneness about 8 to 10 minutes (if using an instant meat thermometer, 145 degrees for more rare and 150 for slightly pink pork). Transfer tenderloins to plate, cover with aluminum foil and let stand 5-10 minutes. Remove twine before carving.

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The Best Blueberry Scones & Week's Menu Plan

Bryant actually introduced me to scones a couple of years ago and I just love them. I've ordered them at different coffee shops and bakeries. Well, that's not right; I used to order them at different coffee shops and bakeries.  And then I tried making this Cook's Illustrated recipe for scones and these homemade blueberry scones kind of ruined me for all others. They're so, so, so good.  Moist, incredibly flaky, sweet (but not overly sweet) and best when they're fresh out of the oven...now that's my kind of scone.  These are also great because you can freeze the raw scones and when you want one, you take it out of the freezer, pop it in a preheated oven and bake 25-30 minutes.  Not a bad way to start any day.

The Best Blueberry Scones
Taken from: Cook's Illustrated
Serves 8
I've never tried them with anything other than blueberries (I wash and freeze them when they're in season so I can make these scones any time of year) but I'm sure you could substitute in other fruits or flavors, if you'd like.

• 1 stick unsalted butter (8 Tbsp), frozen whole*
• 1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over
• 1/2 cup milk (I used skim)
• 1/2 cup sour cream (I used low-fat)
• 2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
• 1/2 cup sugar*
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 teaspoon grated lemon zest
  *You'll need an additional 1-2 tsp of melted butter and 1/4 tsp. sugar to spread on top of each scone right before baking.

-Grate stick of butter on large holes of box grater into a bowl. Place grated butter in freezer until needed. Place blueberries in freezer until needed.
-If you are making some of these scones immediately, turn oven to 425 degrees.
-Whisk together milk and sour cream in medium bowl; refrigerate until needed. In a large bowl, whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
-Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
-Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
-Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
-At this point, you can wrap the 8 scones in foil, place them in a freezer bag and then put them in the freezer for another day (or cook them immediately).
-When ready to make, heat oven to 425 degrees. Line a baking sheet with parchment paper (or spray thoroughly with cooking spray).
-For each scone you're baking, brush top with 1/2 tsp. melted butter and sprinkle with 1/4 tsp. sugar. Bake until tops and bottoms are golden brown: 18 to 25 minutes if at room temperature, 22-30 minutes if frozen. Transfer to wire rack and let cool 10 minutes before serving.


Week's Menu Plan
Saturday: barbeque chicken with polenta

Sunday: Bacon-wrapped pork tenderloin with pistachio & cranberry quinoa

Monday:  turkey pot pie

Tuesday: butternut squash risotto

Wednesday: Manhattan clam chowder 

Thursday: sweet n sour pork

Friday: pasta with bacon and peas

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Crumb (Coffee) Cake

To celebrate Bryant taking his Step 3 exam on Friday, I asked him what he wanted as a celebratory dinner and dessert.  His answer? Fish'n'chips.  Let me preface this by saying that was understood that this fish'n'chips was to be purchased from a restaurant. I have a quite a story of my disastrous attempt to make healthy fish'n'chips - let's just say the fish resembled smushed pancakes and I threw a small tantrum and refused to eat anything. Bryant was game enough to try it but before his first bite, he found a worm in his fish (even though it had been purchased from a more upscale grocery store).  Of course, the worm just made this story laughable.  And I've learned not to attempt a healthy version of fish'n'chips and stick with the restaurants (or Uncle John) that do it right.

But I digress.  My point was that while I wasn't going to be making dinner, I knew I could make a celebratory dessert.  However, instead of dessert, Bryant requested a coffee cake for breakfast the next morning.  And not just any coffee cake.  A crumb coffee cake.  Actually, the crumb coffee cake.  The kind that uses more butter than I use in a typical month.  The kind that might as well be dessert (correction: this coffee cake IS dessert - I found an almost identical recipe for crumb cake in my Cook's Illustrated magazine).  The kind that elicited a "Best damn coffee cake I've ever had" (his words, not mine) from a coworker of Bryant's when I brought it to the hospital for Bryant and his team on an overnight shift.

My final words of wisdom: This coffee cake isn't for every day (or even every month).  But it is so, so good, no matter if you're serving it for dessert or breakfast. And if you find a worm in your fish, bring both the fish and the worm into the store as proof and they should give you a refund.


Crumb (Coffee) Cake
Taken from: Smitten Kitchen & Cook's Illustrated (May 2007)
Serves 8

For the crumbs:

• 1/3 cup dark brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger (Cook's Illustrated did not include this)
• 1/8 teaspoon salt
• 1/2 cup (1 stick or 4 ounces) butter, melted
• 1 3/4 cups cake flour (I used all-purpose which worked fine; I also decreased the amount to 1 cup which I think worked even better)

 For the cake:

• 1/3 cup sour cream (Cook's Illustrated used buttermilk instead)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 cup cake flour (same thing as above - subbed in all-purpose)
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 Tbsp. softened butter, cut into pieces

-Preheat oven to 325 degrees. Grease an 8-inch-square baking pan.
-To make crumbs, in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a thick dough. Leave it pressed together in the bottom of the bowl and set aside.
-To prepare cake, in a small bowl, stir together the sour cream/buttermilk, egg, egg yolk and vanilla.
-Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula.
-Scrape batter into prepared pan.
-Using your fingers, break topping mixture into big crumbs (Cook's Illustrated suggests breaking apart crumb dough, and then rolling broken dough between your thumb and forefinger to form crumbs the size of large peas). They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter, 35-40 minutes. Cool completely before serving (approximately 20-30 minutes).

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Mongolian Beef

I don't often go out for Chinese.  I like it but it's been years since I've had takeout and have only been to a Chinese restaurant a handful of times since high school.  But I like making Chinese food at home.  And when I saw this recipe, it immediately made our menu plan.  It also didn't hurt that broccoli AND mushrooms were on sale at the grocery store and we have grass-fed beef sold at our farmers market.  What more could you need? It did not disappoint either - this recipe turned out incredibly well (I might or might not have licked my bowl clean)! The brown sugar adds some sweetness but is nicely balanced from the heat of the red pepper flakes.  It's made our 5-star menu and will be a great go-to recipe.

Another plus? Stir fry is almost always a fast-cooking meal which is great when you want a quick (and fairly easy) dinner. But since it's so quick cooking, it's best to have all the ingredients all prepped (vegetables washed and cut, sauce already made, etc), by the wok and ready to go.  Whether you're making this for a quick dinner, a Chinese food fix or both, enjoy!

Mongolian Beef
Taken from: Handle the Heat
Serves 3-4

• 2/3 lb. flank steak, sliced across the grain
• 3 Tbsp. corn starch
•  2 Tbsp. canola oil, divided
• 1/2 tsp. grated ginger
• 2 cloves garlic, minced
• 1/3 cup low-sodium soy sauce
• 1/3 cup water
• 1/4 cup brown sugar
• 1/4 tsp. (heaping) red pepper flakes
• 2-3 large scallions, sliced
• 1-2 broccoli heads
• approx 6-7 mushrooms, sliced (if desired) or any other vegetable (baby corn, thinly sliced carrots, snow peas, etc)
• brown rice, cooked (I often cook rice ahead of time and store in the freezer.  While the Mongolian Beef does its last 4 minutes of cooking, I heat up the rice over the stove or in the microwave.)

-Cut steak fairly thinly across the grain.  Pat the steak pieces with a paper towel to get rid of any moisture. Toss the steak and cornstarch together and then shake off excess cornstarch using a fine strainer.
-Mix together the soy sauce, water, brown sugar and red pepper flakes in a small bowl or large measuring cup.
-Heat 1 Tbsp. oil in a wok or large fry-pan at medium-high heat and add the ginger and garlic.  Cook for 30 seconds or until fragrant, then add the soy sauce mixture to the pan. Cook for about 2 minutes and transfer back to the bowl or measuring cup.
-Heat the wok on medium high and when hot, swirl the remaining 1 Tbsp. oil. Add the beef and cook, stirring until just browned (approx 1-2 minutes).  Add broccoli and mushrooms to pan (I had precooked my broccoli and mushrooms slightly but I'll try it next time just adding the vegetables raw).
-Pour the sauce back in and let it cook with the meat. Simmer for around 4-5 minutes or until thickened.
-Place beef mixture on top of a bed of brown rice and garnish with scallions.

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Healthy Chicken Pot Pie

I ended up making chicken pot pie to bring to my husband and his co-worker at the hospital last night. I also made blondies for the first time, which is basically a brownie made of brown sugar instead of chocolate; they were decadent and delicious!

So if you're going to have a rich dessert, it should definitely be balanced out with a healthy dinner! Also, what guy doesn't like pot pie? Finally, since it had made our 5-star recipe list before, I figured this dish would be a safe bet to bring (I don't often try out new recipes on guests or strangers...just my husband).

However, this chicken pot pie is a much healthier version of the typical dish. It's filled with vegetables, shredded chicken breast meat and topped with phyllo dough (instead of the heavy and calorie-laden pie crust). Add in a few herbs and some chicken broth and that's pretty much all that's in there. We had NO leftovers at the end of dinner so I have to think that it was a success!

Healthy Chicken Pot Pie
Taken from: Everyday Food

• 1 tablespoon olive oil
• 2 medium shallots (sliced) OR 1/4 c. chopped onion
• 1 garlic clove, minced
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 cups chicken stock or chicken broth
• 2 tablespoons white whole wheat or all-purpose flour
• 4 medium carrots, cut on the diagonal into 1/4-inch-thick slices
• 3 medium celery stalks, cut on the diagonal into 1/4-inch-thick slices
• 0.75-1 lb. boneless, skinless chicken breast
• 3 tablespoons coarsely chopped fresh flat-leaf parsley, plus about 1/2 cup leaves for crust and sprigs for garnish
• 1/2 teaspoon dried oregano
• 1/2 tsp. dried thyme
• 1/2 cup slightly thawed frozen peas
• 6 sheets phyllo dough, thawed if frozen
• Sea salt, for sprinkling (optional but was delicious!)
• Cooking spray (any kind) or melted butter

-To cook chicken, bring to boil a pot of salted water. Add in chicken breast (they can even be added frozen) and cook, 10-14 minutes until the chicken is no longer pink. Let the chicken cool and then shred with two forks. (This can be done several days in advance or in a pinch, you could even buy and shred a rotisserie chicken from the store).
-Preheat oven to 425 degrees. In a medium saucepan over medium heat, add shallots/onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until shallots/onions are translucent, about 3 minutes. Stir in 1 cup stock. Whisk remaining 1/2 cup stock into the flour in a small bowl. Whisk into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.
-Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley, dried oregano and dried thyme. Let cool. Stir in peas. Transfer to a 2-quart (8 1/2-by-12-inch) baking dish.
-Brush 1 sheet of phyllo with melted butter or spray with cooking spray. (Keep unused phyllo covered with plastic wrap and a damp kitchen towel so that it does not dry out.) Repeat with remaining pieces of phyllo dough. Drape crust over cooled filling; tuck in edges. Cut four 4-inch slits in crust for vents. Sprinkle with sea salt, if desired.
-Bake until crust is golden brown and juices are bubbling, about 30 minutes. Remove from oven, and recut vents. Serve immediately in shallow bowls.

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Chicken Tikka Masala

Several years ago, when I was just beginning to get interested in cooking, my sister Jane gave me a year's subscription to Cook's Illustrated as a gift. Well, that was definitely the gift that keeps on giving because I am still using those 2007 issues for delicious recipes! It already gave us one of our all-time favorites, blueberry scones; now, it's added a new one to the list of our best meals: chicken tikka masala. I LOVE that these people at Cook's Illustrated already do the work for you, experimenting with the best ingredients, cooking methods, etc. The only things I tweaked were (surprise!) a few things to make it a bit healthier.

I also served it with brown rice with black mustard seeds, peas, carrots and celery. I got this idea from the show, Throwdown with Bobby Flay. They mentioned that sauteing whole black mustard seeds on a high heat actually brings out a nutty flavor, totally unlike the typical mustard taste. After I saw the show, I scoured the internet for a recipe. Nothing perfect came up but I found one that served as a base recipe and then I made several changes to it. Altogether, the combination of chicken tikka masala and rice with mustard seeds and vegetables makes quite a meal.

Chicken Tikka Masala
Taken from: Cook's Illustrated, Sep & Oct 2007 issue

Chicken Ingredients:

• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. cayenne
• 1 tsp. kosher salt
• 2 lbs. boneless, skinless chicken breast, trimmed of fat
• 1 c. full-fat or  low-fat plain yogurt (fat free never cooks well)
• 2 Tb. canola oil
• 2 cloves of garlic, minced or pressed with garlic press
• 1 Tb. fresh ginger, grated

Sauce Ingredients:

• 3 Tb. canola oil
• 1 medium onion, diced (approx. 1 1/4 cups)
• 2 cloves of garlic, minced or pressed with garlic press
• 2 tsp. fresh ginger, grated
• 1 jalapeno chile, ribs and seeds removed, flesh minced (caution: the hottest part of the chile is the ribs and seeds so be very careful when handling because it gets on your fingers)
• 1 Tb. tomato paste
• 1 Tb. garam masala (or substitute 2 tsp. ground coriander, 1/4 tsp. ground cardamom, 1/4 tsp. ground cinnamon, 1/2 tsp. ground black pepper)
• 1 28-oz. can crushed tomatoes (Muir Glen brand recommended) OR approx. 4 large tomatoes, crushed in food processor
• 2 tsp. sugar
• 1/2 tsp. kosher salt
• 2/3 c. heavy cream or half-and-half (could also substitute some full- or low-fat yogurt here if you'd like)
• 1/4 c. fresh cilantro, chopped

-Combine cumin, coriander, cayenne and 1 tsp. salt in small bowl. Sprinkle on both sides of chicken, pressing gently so spices adhere.
-Place chicken on plate, cover with plastic wrap and refrigerate 30-60 minutes.
-In large bowl, whisk together yogurt, 2 Tb. oil, 2 minced garlic cloves and 1 Tb. ginger.
-Then, heat 3 Tb. oil in Dutch oven (or saucepan) over medium heat. Once heated, add onion and cook, stirring frequently, until lightly golden (8-10 minutes).
-Add 2 minced garlic cloves, ginger, chile, tomato paste and garam masala. Cook, stirring frequently, until fragrant (about 3 min).
-Add crushed tomatoes, sugar and 1/2 tsp. salt; bring to boil. Reduce heat to medium-low, cover and simmer about 15 minutes, stirring occasionally. (See next steps to cook chicken while sauce simmers.)
-Stir in half-and-half and return to simmer. Remove pan from heat or turn to low to keep warm.

-CHICKEN: While sauce simmers, adjust oven rack to upper-middle position (about 5 inches from heat) and heat broiler. Cover baking sheet with aluminum foil; spray wire rack with cooking spray and then set wire rack in baking sheet
-Using tongs, dip chicken into yogurt mixture and make sure chicken has thick layer of it. (Throw away any extra yogurt.)
-Broil chicken for 10 minutes and then flip. Cook until thickest part is 160 degrees (chicken will be lightly charred in places). Time will depend on thickness of the chicken but will range from 15-25 total minutes.
-Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce. Stir in cilantro (or serve cilantro on side).


Brown Rice with Mustard Seeds, Carrots and Peas
Loosely adapted from: Group Recipes

• 1 cup brown rice
  
• water
• 1 Tbsp oil
• 1 heaping tsp black mustard seeds
• ½ large onion, sliced thinly
• 2 cups carrots, peeled and chopped
• 1 cup frozen petite peas
• 1/2 cup celery, chopped (if desired)
• salt and pepper

-In a rice cooker or on the stove, cook brown rice according to directions (this should take at least 30 minutes).
-Heat the oil on high heat and fry the mustard seeds, covered, until they splutter for about 30 seconds.
-Add the onions and carrots to the mustard seeds and fry on medium heat for 10 minutes until the onions have turned a light golden brown, stirring occasionally.
-Add the peas and continue to cook, about 5 minutes.
-Add the cooked rice to dish and stir to incorporate. Keep on medium heat until heated throughout.
-Serve. You can also bring the temperature to low to keep warm until ready to serve.

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