Christmas at the E's

Mr. E. and I have had a tradition for the last 5 years where he makes a spectacular dinner for the two of us for our own Christmas celebration. This is followed by the opening of presents and perhaps a holiday movie. When we lived closer to the ocean this meal usually involved scallops and bacon but now that we reside in the midwest, Mr. E is more taken with steaks and such so he whipped up filet mignon from our local organic farm with blue cheese and two sides from one of my new cookbooks--"Spain, A Culinary Road Trip" .


Spinach Catalan-style

2 T EVOO (extra virgin olive oil)
3 T pine nuts
3 T dried currants
1 large bunch spinach, washed and spun mostly dry (leave enough water to help cook the spinach)
kosher salt and freshly ground pepper

Heat the EVOO in a large skillet over medium-high heat or over a hot grill fire. Add the nuts and the currants and stir for a minute or two, until the nuts start to brown. Add the spinach, in batches if necessary and stir and cook until the spinach is properly wilted, 3-5 minutes. Season with salt and pepper and serve.


Mushrooms with egg yolk

Serves 4
1/4 c. plus 1 T EVOO
1 pound porcini or mixed wild mushrooms, cut into 1/8 inch thick slices
1 large garlic clove, minced
4 large eggs
2 T finely chopped Italian parsley or 2 tsp. dried
kosher salt and freshly ground black pepper

Heat 1/4 cup of the oil in a large skillet over medium-high heat. Add the mushrooms and saute for about 5 minutes or until they begin to soften. Add the garlic and cook for 3-5 minutes or until the mushrooms are nicely browned and softened. Remove from the heat and cover to keep warm.

Fry the eggs sunny-side up in the remaining 1 T oil in a large nonstick skillet until the whites are set but the yolks are still runny. Transfer to a cutting board and cut away the whites from the yolks (discard the whites). Spoon the mushrooms onto four plates and sprinkle with parsley, salt and pepper. Make a little space in the center of each portion of mushrooms and nestle the yolks in the mushrooms. As you eat, mix the yolk with the hot mushrooms to create a rich, silky sauce. Yum!

Recipe from " Spain, a Culinary Road Trip; Mario Batali with Gwyneth Paltrow" by Mario Batali and Gwyneth Paltrow, 2008.

Devil's Food Layer Cake with Peppermint Frosting

This evening we are having our office holiday party at the home of one of my colleagues. Everyone had to sign up to bring a dish to pass at the party. Obviously I love the sweet treats and I have been dying to make this cake since it landed on the cover of Bon Appetit in my mailbox about a month ago. However... it made way too much cake for just Mr. E. and I so I have been waiting for just the right occasion to dive into this project...

Based on the feedback from others who have made the same cake, I decided to only have one layer in the center of the cake in order to avoid the cracking and collapse that seems to have plagued so many others who attempted this cake...As you can see from my photos I did not have as much success with "the appearance" of the cake (see top photo--cover of magazine and what the cake is to look like... in reality the final picture showcases my masterpiece. However, as the master chef I did have the pleasure of sticking my finger in the bowl after the cake was made and the ganache (white and dark...) was heavenly... perhaps others at the party will avoid my cake like the plaque because of its appearance and there will be more for Mr. E. and I to take home to enjoy this weekend...

INGREDIENTS
Cake

* 2 2/3 cups all purpose flour
* 1 tablespoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 1/4 cups sugar
* 1 cup (2 sticks) unsalted butter, room temperature
* 3 large eggs
* 1 large egg yolk
* 1 1/4 cups unsweetened cocoa powder, sifted
* 2 cups ice water

Dark chocolate ganache

* 1 1/3 cups heavy whipping cream
* 2 tablespoons light corn syrup
* 14 oz bittersweet chocolate, chopped

white chocolate cream

* 12 oz high-quality white chocolate (such as Lindt or Perugina), finely chopped
* 3 cups chilled heavy whipping cream, divided
* 1 1/2 teaspoons pure peppermint extract

peppermint frosting

* 2 1/4 cups sugar
* 1/2 cup water
* 3 large egg whites
* 1 tablespoon light corn syrup
* 1/2 teaspoon pure peppermint extract
* Bittersweet chocolate curls

PREPARATION
cake

*
Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
*
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil; store at room temperature.

Dark chocolate ganache

*
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.

white chocolate cream

*
Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD Can be made 1 day ahead. Chill.
*
Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
*
Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.

peppermint frosting

*
Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
*
Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.

Recipe from Bon Appetit, December 2008.

Marty's World Famous Granola

My mother-in-law served this for breakfast last year over the Christmas holiday and I fell in love... The commercial granola that can be found in grocery stores and even health food stores is very high in calories and fat. Marty has created a recipe that is extremely healthy, not overly sweet and low fat. Oatmeal is also very good for lowering cholesterol... every time I eat oatmeal or this granola, I imagine these little pipe cleaners swimming through my ateries and sucking up all of the LDL cholesterol. I love to make this granola... especially with variations and sometimes I mail some out as a small gift... who doesn't like opening their mailbox and being hit with the smell of cinnamon?

Oven: 300 degrees

Mix in large bowl:
3 cups whole oats or 2 cups oats and 1 cup rye (better vitamin content)
1 cup chopped pecans (or other nut)
1/2 cup sunflower seed
1/4 c. flax seeds (good for Omega Threes)
OPT. 1/2 c. raisins or dried cranberries (do not add dried fruit until AFTER the granola comes out of the oven.

Add (in this order):
3 tsp. cinnamon
3 Tbl. canola oil
3 Tbl. pure maple syrup (may use honey, but maple syrup is easier to mix.)

Spread in thin layer in large pan. Bake 30-45 minutes

Southern Christmas cake aka Cream Cheese-Coconut-Bourbon-Pecan Pound Cake

My office has close to 80 student works on staff and I supervise 9 of the most active employees and so we decided to throw them a winter appreciation party (aka PC version of a holiday party) and the theme was home baked goods. I asked my colleagues to back something sweet and yummy to be served at our winter open house. I decided to make something festive from the December double issue of Southern Living. It was so pretty in the magazine that I just could not resist...

INGREDIENTS
* 1 1/2 cups butter, softened
* 1 (8-ounce) package cream cheese, softened
* 3 cups sugar
* 6 large eggs
* 3 cups all-purpose flour
* 1/2 teaspoon salt
* 1/4 cup bourbon (or equal parts milk)
* 1 1/2 teaspoons vanilla extract
* 1 cup chopped pecans, toasted (1.5 cups if you add the bourbon)
* 1/2 cup shredded coconut
* Powdered Sugar Glaze (optional)--see below
* Sugared Rosemary (optional)--see below
* Sugared Cranberries (optional)--see below

PREPARATION

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.

Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.

Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.


POWDERED SUGAR GLAZE

Yield: Makes about 1 cup

PREPARATION

Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract until smooth, adding another 1 tablespoon milk, if necessary, for desired consistency.


SUGARED ROSEMARY

INGREDIENTS
* 1/2 cup corn syrup
* 12 rosemary sprigs
* granulated sugar

PREPARATION

Microwave 1/2 cup corn syrup at HIGH for 10 seconds or until warm. Brush 10 to 12 rosemary sprigs lightly with corn syrup; sprinkle evenly with granulated sugar. Arrange in a single layer on wax paper. Use immediately, or let stand at room temperature, uncovered, for up to 24 hours.
Southern Living


SUGARED CRANBERRIES

PREPARATION

Bring 1/2 cup sugar, 1/2 cup water, and 1 cup fresh cranberries to a boil in a small saucepan, stirring often, over medium-high heat. (Do not overcook; cranberries should swell and just begin to pop.) Remove from heat, and drain, reserving liquid for another use. Toss cranberries with 1/4 cup granulated sugar, and arrange in a single layer on wax paper. Use immediately, or let stand at room temperature, uncovered, for up to 24 hours.

Recipe from Southern Living Magazine, December 2008.

Sticky Toffee Pudding with Toffee Sauce

12 oz pitted dates, chopped (about 2 cups)
1 c. boiling water
1 3/4 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 stick unsalted butter, room temperature
1.5 c. packed golden brown sugar
2 eggs
1 tsp vanilla extract

Place chopped dates in medium bowl. Pour 1 cup boiling waster over, stir, and let stand until cool.

Preheat oven to 350 degrees and butter and flour 9x9x2 inch metal baking pan. Whisk flour, baking powder, baking soda and 1/2 tsp. salt in another medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add brown sugar and beat until blended (mixture will be grainy). Beat in eggs 1 at a time, mixing well after each addition. Beat in vanilla and stir in flour mixture in 4 additions alternating with date mixture in 3 additions, beginning and ending with flour mixture. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 40 minutes.Spoon 1/2 cup warm toffee auce over cake (recipe below) and spread evenly. Put cake back into oven and bake until sauce is thick and bubbling about 8 minutes.

Cool cake in pan until lukewarm. Cut into rectangles and serve cake warm or at room temperature with warm toffee sauce spooned on top.


TOFFEE SAUCE
2.5 c whipping cream
1 c sugar
1 stick unsalted butter
1/2 c light corn syrup (this was the hardest ingredient to purchase.. this is an evil product but I could not think of a substitute--can you?)

Bring 1.5 c cream sugar, butter and corn syrup to boil in a heavy large saucepan over medium-high heat, stirring until sugar dissolves and butter melts. Reduce heat to medium and boil gently until mkixture is thick and deep amber, stirring often for about 35 minutes.

Remove sauce from heat and whisk in remaining 1 c heavy cream (mixture will bubble FURIOUSLY). Strain into medium microwaveable bowl. This can be made 3 days ahead. Cool, cover and refrigerate. Rewarm in microwave in 15 second intervals...

Recipe from Bon Appetit, January 2009.

Portobello Mushrooms w/ Spinach and Goat Cheese

Mmmm... who doesn't like those three ingredients? This was actually one of the entree options at our fabulous rehearsal dinner at Kelly's in State College and I have to say that the version I prepared recently, was just as good.

Portobello Mushrooms Stuffed w/ Spinach and Goat Cheese

MARINATED MUSHROOMS
1 C. EVOO
1/2 C. balsamic vinegar
1/2 c. reduced sodium soy sauce
2 garlic cloves
1/4 tsp. coarse kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. marsala (optional... I did not have any so if anyone makes it with the wine, let me know what you think of the taste...)
4 large fresh Thyme sprigs or 2 tsp dried thyme
6 large Portobello mushrooms

FILLING
1 10 oz. package frozen spinach
1 pound button mushrooms
2 T EVOO
1 c. chopped sweet onion
3 garlic cloves, pressed
1/4 c. plus 6 T finely grated Parmesan cheese
1/4 c. seasoned dry breadcrumbs
1 5 oz. package soft fresh goat cheese, crumbled

MARINATED MUSHROOMS
Whisk first 6 ingredients and Marsala in medium bowl for the marinade. Stir in Thyme sprigs. Cut stems from mushrooms and place stems in a food processor. Arrange mushrooms gill side up in 15x10x2 inch glass baking dish. Pour marinade over mushrooms and marinate for at least 4 hours, turning to coat occasionally.

FILLING
Cook spinach according to package directions. Drain, cool and the squeeze excess moisture from the spinach (using a cheese cloth is very helpful). Place in a small bowl.
Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely shopped. Transfer to medium bowland repeat with remaining mushrooms. Heat oil in heavy skillet over high heat. Add onion and saute until beginning to brown, stirring often for about 3 minutes. Add chopped mushrooms, sprinkle with salt and increase heat to high. Cook until almost all liquid evaporates stirring often, bout 8 minutes. Season mushroom mixture with salt and pepper. Transfer to a large bowl and cool to room temperate.
Add spinach, 1/4 c. parmesan cheese and breadcrumsb to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute. Season filling to taste with salt and pepper. * This can be made a day ahead of time if neccessary. Bring filing to room temperate before baking.
Preheat oven to 400 degrees and transfer marinated mushrooms with some marinade still clinging to rimmed baking sheet gill side down and roast until beginning to soften. Turn mushrooms over and divide filling amongst the mushrooms. Sprinkle remaining 6 T Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

Paneer etc.

This weekend when Mere was in town I showed her how to make paneer (Indian cheese) and last night I made it into an Indian dinner for me and Mr. E. Mere asked that I post the recipe so that she could turn it into something yummy too!

Paneer is actually really easy to make. You only need two ingredients--1 gallon of whole milk (preferably organic and local) and white vinegar. Bring the gallon of milk to a boil in a large stockpot. Continue to monitor the milk so that is does not scald on the bottom of the pot. As soon as the milk has begun to boil, slowly add white vinegar to the boiling milk until it begins to separate into curds and whey. Once it has separated, take the milk off the heat. Take a colander and line it with cheese cloth. Pour the milk/cheese onto the cheese cloth so that it is filtered through the cheese cloth and the colander. Once all of the cheese has been poured out, wrap the cheese cloth tighly around the cheese and squeeze out the excess why. Place a weight (such as the bottle of white vinegar) on top of the cheese for two hours in order to squeeze out any excess whey. Once the two hours have passed your cheese should be in the shape of curved brick and you can refrigerate it in plastic until you are ready to eat!

I usually cook a yello onion in garlic and olive oil until translucent and then add the paneer. Cook for about 10 minutes over medium heat until the flavors have melded. In a separate pan (preferably a wok), I saute a mixture of vegetables such as green cabbage, mushrooms, spinach, green pepper in EVOO, garlic, sesame oil, black bean paste and/or soy sauce. Sometimes I add garam masala (an Indian spice) and chili powder for heat. It is easier to be creative and once you are finished it is easy to serve the two dishes on a bed of brown rice or with a toasted piece of Naan (in the freezer section of Trader Joe's).