Magic bars, Seven Layer bars, and Hello Dolly bars are just a few of the names of this rich, decadent confection. They have been around along time and once you taste them you understand why somewhere along the way they were named Magic Bars. Where the name Seven Layer bars came from I have no idea as there are technically six layers and eight ingredients. Maybe someone just took the average of six and eight and decided seven sounded, well magical. And the Hello Dolly Bar name is attributed to a recipe published a year after the opening of the Broadway musical Hello, Dolly! If there could only be one name for these bars, my vote has the word magic in there somewhere.
The first time I ate one of these bars was way back in college. I think they were sent by a mother who liked sending baked goods to her daughter. The combination of chocolate, butterscotch, coconut, graham crackers and walnuts all combined with sweetened condensed milk tasted in a word, magical. Ah-ha, maybe hence the name!
The recipe for this confection could be found on the back of almost any can of Eagle Brand sweetened condensed milk. Over time it seems that bakers across the country came up with some variations to the basic original recipe. Changes ranged from replacing semi-sweet chocolate chips with bittersweet chocolate chips, from topping the bars with chopped walnuts to chopped pecans back again to chopped walnuts, from using boxed graham cracker crumbs for the crust to making a crust with 'real' graham crackers, and moving from a thinner bar to a thicker, chunkier one. Each of the changes to the bar has resulted in something slightly more decadent, slightly more unique, but always a little better.
The first secret to this recipe is the making of a graham cracker crust using freshly crushed graham crackers versus using the prepackaged already crushed crumbs. Yes, I know this approach to making the crust comes from the person who uses a refrigerated pie crust in her pies and quiches. Certainly there is a place in this world for someone who can be consistently inconsistent. No? Yes? The crust for these bars is baked before all of the other ingredients are layered on. The pre-baking of the crust ensures the crust remains intact when cutting them, but also adds to the finished flavor. I have had good results without pre-baking the crust, but even better results when I pre-baked it.
The switch from using semi-sweet chocolate chips to bittersweet chocolate chips (between 60-66% cocoa) makes all the difference in the world in these bars. It elevates them to a different place on the Magic bar continuum of deliciousness. I lean toward using Ghiradelli chocolate chips as they retain their creaminess when baked.
The second secret to this recipe is the order in which the other ingredients are layered. Beginning with the butterscotch chips, followed by the chocolate chips, and then topped with coconut before the sweetened condensed milk is poured evenly over the top. The coconut is always, always covered by the sweetened condensed milk. And the nuts always, always go last. Before baking you need to gently press the nuts into the sweetened condensed milk so when you cut them into bars they remain on the bar and are not falling off everywhere.
Whoever invented parchment paper was a genius. The use of parchment paper should be required for every bar, cookie, and cake recipe ever printed. It is a recipe game changer, particularly when removing the bars from the pan. Being able to cut them into perfect, or imperfect, little squares or rectangles is a such a satisfying end to the baking process. How many times have you baked a bar recipe without using parchment paper and they were difficult to remove from the pan? And then when you finally got them out, your knife scratched the heck out of your pan.
The last secret to this version of the recipe is that the increases to the quantity of ingredients makes for a much thicker, chunkier, more substantial bar for eating, for serving. There is something indescribably wonderful about biting into this thick confection. This recipe transforms these bars into something, okay here it comes, magical!
After the bars are baked and cooled I chill them for several hours. The chilling makes it so much easier to cut them. However, the chilling of these bars also ramps up the taste and flavor significantly. While they are good at room temperature, they are really great chilled.
These are not the bars I first tasted in college. So if it has been years since you have eaten anything named Magic bars, Seven Layer Bars or Hello Dolly bars and you think, 'been there, done that', you would be cheating yourself if you don't make this version of the recipe.
Recipe
Decadent Magic 8 Ingredient Bars
Ingredients
Crust
3 cups crushed graham crackers (or boxed graham cracker crumbs)
1/2 cup or 1 stick unsalted butter, melted
2 Tablespoons of granulated sugar
Filling
1 1/2 cups chocolate chips, bittersweet (60% cocoa) highly recommended, but semi-sweet will work
1 1/2 cups butterscotch chips
2 cups shredded coconut
2 cans sweetened condensed milk
1 1/2 cups chopped walnuts
Directions
1. Mix crust ingredients together. Press into a parchment paper lined 9x12 pan.
2. Bake crust at 300 degrees for 10 minutes. Remove and let cool.
3. Layer the butterscotch chips, then chocolate chips, then coconut.
4. Pour sweetened condensed milk evenly over the coconut.
5. Top with chopped walnuts, pressing them into the sweetened condensed milk.
6. Increase oven to 325 degrees and bake for 35-45 minutes, or until the edges of the bar are lightly browned.
7. Remove from oven, cool and then refrigerate.
8. Cut into squares or rectangles and serve chilled.
If you love chocolate and coconut together, you will love this recipe. Most of you have probably made one version or another of this bar. The homemade graham cracker crust and use of bittersweet chocolate gives it that fresh from the bakery taste versus the 'I picked these up at a bake-sale' taste. Not that there aren't some really good things for sale at a bake-sale, but they are usually the first things to go.
Delivered a tray of these bars to my neighbors this week. This is a tray that goes back and forth between my house and theirs. It came back empty this week which was reason enough for me to fill it up again. I picked up this tray at Target soon after I moved into this house for the singular purpose of delivering baked goods to the family with two girls, one boy, a dog, a cat, ducks, goats, chickens, at least one rooster, cows and horses. Little do they know they are just helping me satisfy my need to bake, my need to try new recipes. Yes, it is all about me.
There is something magical about living next door to this small working farm. Maybe because it is so different from living a life in suburbia. Although I still need to satisfy my cravings for all things found in the 'city', there is something very enchanting about living in a town near the ocean where farms and homes perfectly co-exist, where there is just one general store, one gas station, only a handful of restaurants (no fast food ones, and ones where they mostly take cash and checks, no credit cards) and have some of the most beautiful beaches. Since the advent of internet, the accessibility to almost anything I need or want to buy is just a few clicks away. But the views of hundred year old farms and homes, the miles and miles of stone fences, the feel of the breeze coming off the ocean, and the sense of calm from all of this 'simplicity' is best experienced firsthand.
Tuesday, January 22, 2013
Sunday, January 20, 2013
Gameday, Everyday Hummus
Shamefully I must confess that up until about seven years ago the words hummus and chickpeas were not even in my vocabulary let alone in the foods I was eating, making or serving. Not much of a foodie some of you are most likely thinking. Even after I first saw a recipe for hummus in the first Barefoot Contessa Cookbook, I really wasn't much interested in making it. Maybe because I had never tasted a chickpea before or maybe because I preferred making foods with a higher fat content. But regardless of the reason, I was encouraged to taste Ina's hummus recipe at my best friend Donna's house one day. The rest, as they say, is history.
Suddenly I began seeing hummus everywhere I went. I was beginning to wonder if I had selective vision when I went to the grocery story. Then I wondered why I would pass on any recipe created by Ina Garten. Thankfully I wised up and hummus now has become one of the always go-to foods to make as an appetizer or just to have on hand to snack on.
The recipe calls for 6 to 8 dashes of hot sauce. There are hundreds of hot sauces made these days with the most common of all being Tabasco. My zone of experience with hot sauces was pretty narrow. Then one day I discovered Cholula. I was reading a recipe for crab cakes that called for a half teaspoon of Cholula. Again in the spirit of full disclosure here, I hadn't a clue what it was. My first thought was that it must be some sort of an exotic spice. So I go into Peppercorn, one of my favorite stores in Boulder, and asked if they have something called Cholula. When they directed me to the hot sauce section of the store, I was like 'do they know where they are taking me?, did I pronounce it correctly?'. Well the answers were yes and yes. Alas, I looked at the shelf and saw that Cholula was a brand of hot sauce. I was more elated than embarrassed to go from being clueless to being clued in.
The garlic in this recipe is first minced in the food processor. I happen to love garlic, particularly in this hummus recipe. Garlic will permeate the flavor of hummus the longer it sits, of course only if it doesn't disappear when you serve it. If you like a milder flavor of garlic, use four cloves instead of six. Once the garlic is minced you add the rest of the ingredients all at once.
Again, depending on the texture of hummus you prefer, you may choose to add a little more of the reserved chickpea liquid than the recipe calls for, being careful not to add too much. There is such a place as going to far when adding liquid to a recipe. If you have ever been there, you know what that feels like.
When squeezing lemons I really like to use a citrus press as it captures all of the juice while keeping the seeds from invading the liquid. The citrus press from Williams-Sonoma works well and can be used for both lemons and limes. Coming from someone who has too many cooking tools for the drawer space in my kitchen, a two-in-one kind of tool is a treasure.
I once tried to make this recipe in a smaller food processor and made a mess of the hummus. A large bowl food processor gives you a much better finished look and allows you to control the texture. Control here is a good thing.
I have been known to spend up to $40.00 on a bottle of olive oil. For some of you that sounds absolutely absurd, for others who have spent more you might be thinking that's within the zone of reasonableness. In following the old adage 'you get what you pay for', I always had a tendency to steer away from $10.00 a bottle olive oils. Until I tasted the one from Sur La Table. I am sure they are not making any money on this olive oil but rather it is one of their marketing schemes to get you into the store to spend more than $10.00. Whether it is or is not a gimmick, I really don't care. Because this $10.00 bottle of olive oil breaks all of the rules about the relationship between price and quality. You must try this olive oil.
Next to garlic, olive oil makes almost anything taste better. So right before serving, I like to drizzle olive oil over the top as it adds an incredible richness, wonderful depth of the flavor of the hummus. Serving any food in a Simon Pearce bowl makes it look even more appetizing. Serving the hummus in one of my favorite Pearce pieces makes eating it irresistible, even for those who have never heard of a chickpea before.
Recipe
Gameday, Everyday Hummus (slightly adapted from the Hummus recipe appearing in The Barefoot Contessa Cookbook)
Ingredients
4 to 6 garlic cloves (use 4 if you like only a hint of garlic taste in your hummus)
2 cups canned chickpeas, drained, reserving the liquid
1 1/2 teaspoons of Kosher salt
1/3 cup tahini (aka sesame paste)
6 Tablespoons of freshly squeezed lemon juice (2 large lemons should give you this amount)
2 to 3 Tablespoons of the reserved chickpea liquid
6 - 8 dashes of Cholula or any hot sauce you like
Directions
1. Remove skins from garlic. Drop in food processor and process until minced.
2. Drain chickpeas in a strainer set over a bowl to contain liquid. Measure out 2 cups of chickpeas and place in food processor.
3. Squeeze lemons. Measure out 6 tablespoons of lemon juice and add to food processor.
4. Add tahini, salt, and 2 tablespoons of reserved chickpea liquid to food processor. Process until you get the texture consistency you like. If you like it course, the 2 tablespoons of chickpea liquid is perfect. If you like it a little smoother add another teaspoon of liquid.
5. Place hummus in a bowl or dish. You can serve chilled or at room temperature.
6. Options: Drizzle olive oil over the top before serving. Sprinkle lightly toasted pine nuts over the top.
Note: For an even creamier version of this hummus, remove the skins from the chick peas. Tedious work but worth the effort.
Serving suggestions: sesame crackers (the ones from Trader Joe's are incredible); sliced carrots; pita bread cut in wedges, or pita chips.
Suddenly I began seeing hummus everywhere I went. I was beginning to wonder if I had selective vision when I went to the grocery story. Then I wondered why I would pass on any recipe created by Ina Garten. Thankfully I wised up and hummus now has become one of the always go-to foods to make as an appetizer or just to have on hand to snack on.
The recipe calls for 6 to 8 dashes of hot sauce. There are hundreds of hot sauces made these days with the most common of all being Tabasco. My zone of experience with hot sauces was pretty narrow. Then one day I discovered Cholula. I was reading a recipe for crab cakes that called for a half teaspoon of Cholula. Again in the spirit of full disclosure here, I hadn't a clue what it was. My first thought was that it must be some sort of an exotic spice. So I go into Peppercorn, one of my favorite stores in Boulder, and asked if they have something called Cholula. When they directed me to the hot sauce section of the store, I was like 'do they know where they are taking me?, did I pronounce it correctly?'. Well the answers were yes and yes. Alas, I looked at the shelf and saw that Cholula was a brand of hot sauce. I was more elated than embarrassed to go from being clueless to being clued in.
The garlic in this recipe is first minced in the food processor. I happen to love garlic, particularly in this hummus recipe. Garlic will permeate the flavor of hummus the longer it sits, of course only if it doesn't disappear when you serve it. If you like a milder flavor of garlic, use four cloves instead of six. Once the garlic is minced you add the rest of the ingredients all at once.
Again, depending on the texture of hummus you prefer, you may choose to add a little more of the reserved chickpea liquid than the recipe calls for, being careful not to add too much. There is such a place as going to far when adding liquid to a recipe. If you have ever been there, you know what that feels like.
When squeezing lemons I really like to use a citrus press as it captures all of the juice while keeping the seeds from invading the liquid. The citrus press from Williams-Sonoma works well and can be used for both lemons and limes. Coming from someone who has too many cooking tools for the drawer space in my kitchen, a two-in-one kind of tool is a treasure.
I once tried to make this recipe in a smaller food processor and made a mess of the hummus. A large bowl food processor gives you a much better finished look and allows you to control the texture. Control here is a good thing.
I have been known to spend up to $40.00 on a bottle of olive oil. For some of you that sounds absolutely absurd, for others who have spent more you might be thinking that's within the zone of reasonableness. In following the old adage 'you get what you pay for', I always had a tendency to steer away from $10.00 a bottle olive oils. Until I tasted the one from Sur La Table. I am sure they are not making any money on this olive oil but rather it is one of their marketing schemes to get you into the store to spend more than $10.00. Whether it is or is not a gimmick, I really don't care. Because this $10.00 bottle of olive oil breaks all of the rules about the relationship between price and quality. You must try this olive oil.
Next to garlic, olive oil makes almost anything taste better. So right before serving, I like to drizzle olive oil over the top as it adds an incredible richness, wonderful depth of the flavor of the hummus. Serving any food in a Simon Pearce bowl makes it look even more appetizing. Serving the hummus in one of my favorite Pearce pieces makes eating it irresistible, even for those who have never heard of a chickpea before.
Recipe
Gameday, Everyday Hummus (slightly adapted from the Hummus recipe appearing in The Barefoot Contessa Cookbook)
Ingredients
4 to 6 garlic cloves (use 4 if you like only a hint of garlic taste in your hummus)
2 cups canned chickpeas, drained, reserving the liquid
1 1/2 teaspoons of Kosher salt
1/3 cup tahini (aka sesame paste)
6 Tablespoons of freshly squeezed lemon juice (2 large lemons should give you this amount)
2 to 3 Tablespoons of the reserved chickpea liquid
6 - 8 dashes of Cholula or any hot sauce you like
Directions
1. Remove skins from garlic. Drop in food processor and process until minced.
2. Drain chickpeas in a strainer set over a bowl to contain liquid. Measure out 2 cups of chickpeas and place in food processor.
3. Squeeze lemons. Measure out 6 tablespoons of lemon juice and add to food processor.
4. Add tahini, salt, and 2 tablespoons of reserved chickpea liquid to food processor. Process until you get the texture consistency you like. If you like it course, the 2 tablespoons of chickpea liquid is perfect. If you like it a little smoother add another teaspoon of liquid.
5. Place hummus in a bowl or dish. You can serve chilled or at room temperature.
6. Options: Drizzle olive oil over the top before serving. Sprinkle lightly toasted pine nuts over the top.
Note: For an even creamier version of this hummus, remove the skins from the chick peas. Tedious work but worth the effort.
Serving suggestions: sesame crackers (the ones from Trader Joe's are incredible); sliced carrots; pita bread cut in wedges, or pita chips.
It is the middle of January and it also happens to be football playoff season. As someone in my office reminded me in an email 'this is Patriot country, we only cheer for them'. Not sure if they thought that being from the midwest my team loyalties could not extend to any other part of the country or if they just wanted to make sure I did not make a social faux pas when talking about football around here. More than likely the reminder had the more positive intent and was intended to save me from saying something regrettable and foolish.
Instead of eating more high calorie snacks during today's game, I will be happily enjoying a more healthy one. Actually, a more healthy, delicious and wickedly good one. Not sure if hummus and football are words typically used in the same sentence, but hey, maybe there is a place for hummus in the football world of food and snacks. And maybe, just maybe, a midwestern girl can switch her football team loyalties as well.
Labels:
Appetizer
Saturday, January 19, 2013
Maple Sausage, Apple and Brie Quiche
Maple Sausage, Apple and Brie Quiche (slightly adapted recipe from the Bradley Inn in Boulder, Colorado)
This recipe was updated in April 2020.
Ingredients
5 large eggs plus 1 large egg yolk
3/4 cup whole milk
1/2 cup heavy whipping cream
1/2 of a large apple very thinly sliced (recommend using granny smith or any other green skinned apple)
1/4 to 1/3 pound of brie cheese, cut into slices, rind removed
1 piecrust (Pillsbury refrigerated crust recommended if you don't want to make your own)
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
8 ounces of browned maple sausage (if buying links, remove casings before browning)
Directions
1. Preheat oven to 350 degrees (F).
2. Lightly spray a ceramic pie or quiche pan and unroll pie crust into, fluting edges with fingers. Place in refrigerator while preparing the rest of the ingredients.
3. Cook the maple sausage until browned. Let drain on a paper towel and allow to cool slightly.
4. Whisk the eggs and milk. Add salt and pepper and one quarter of the cooled cooked sausage.
5. Remove pie crust from refrigerator. Layer three quarters of the sausage; apples, and brie (in that order).
6. Pour in the egg/milk mixture. Sprinkle top with nutmeg.
7. Place quiche pan on a large baking sheet.
8. Bake for 50 to 60 minutes. Sides and center of quiche will rise up, crust will be lightly browned and the quiche will feel slightly firm to the touch.
9. Let the quiche rest for at least 5-10 minutes before cutting. Serve warm or at room temperature.
Notes: (1) Here were the changes made to the original recipe posted: (1) Instead of 6 large eggs, used 5 large eggs and 1 large egg yolk, (2) Instead of 1 cup of whole milk, used 3/4 cup of whole milk and 1/2 cup of heavy whipping cream, (3) Instead of using sea salt, used kosher salt, and (4) Instead of using 6-8 ounces of browned maple sausage, used 8 ounces. (2) Additionally there were some slight, nuanced changes to the directions.
Once you have the experience of having your mind and body positively affected by the energy from seeing and being in the mountains, you are immediately addicted to it. The only cure for this addiction is to back to the mountains as often as your life allows. Life and responsibilities do not enable me to get back in Boulder as often as I would like, so I have to settle for making this quiche.
Recipes you make or foods you eat having the power to take you back to the places you love or to the events in your life with powerful memories always have a magical quality to them.
Tuesday, January 15, 2013
Best Ever Blueberry Muffins
Recipe
Blueberry Muffins (originating from McCarthy's Bear Creek Inn in Marshall, Michigan)
Ingredients
2 cups(260 g) all-purpose flour
1 cup (200g) sugar
2 teaspoons of baking powder
1/2 teaspoon of Kosher salt
1/2 cup whole milk (remember no substitutions)
8 Tablespoons (113g) unsalted butter melted and cooled
1 large egg slightly beaten
1 teaspoon of vanilla
2 cups (12 ounces, 340 g) fresh blueberries, divided (or frozen blueberries thawed and drained
1/2 cup (60 g) walnuts, toasted and coarsely chopped
Optional: Turbinado or Sparkling sugar for sprinkling on muffins before baking
Directions
1. Preheat oven to 400 degrees (F). Line a 12 cup cupcake tin with baking papers.
2. Mix flour, sugar, baking powder and salt in a large bowl. Make a well in the center.
3. Add in the milk, cooled melted butter, egg and vanilla. Stir with a wooden spoon until blended. The batter will be very thick.
4. Mash 1/4 cup of the blueberries and stir quickly into the batter.
5. Add remaining berries and nuts stirring gently. Do not over mix.
6. Using a large ice cream scoop (makes for uniform muffins), drop the muffin batter into the cupcake tin lined with cupcake papers.
7. Generously sprinkle the Turbinado or Sparkling sugar on top. Another option: Make a cinnamon sugar mixture and sprinkle on top.
8. Bake for 20-25 minutes or until lightly browned.
9. Let sit in muffin pan for 5 minutes. Transfer to cooling rack. Let sit for 5-10 minutes before serving.
Notes: (1) The recipe makes 12-16 muffins depending on how you divide the batter into the cupcake tin. (2) To toast the walnuts, preheat the oven to 350 degrees (F). Place walnuts on a small baking sheet. Bake for 10-12 minutes.
Beautiful, luscious blueberries are sold here at roadside markets and on tables at the end of driveways during the relatively short blueberry season. Then there are the local blueberry farms where you can pick them yourself. If you have never been blueberry picking, I suggest you try it. For those of you who are fussy about the color, size and shape of blueberries you consume, blueberry picking is a must.
There is something about eating warm freshly picked strawberries or blueberries in the summer that sends me to a place of fruit bliss. But whether eaten fresh or mixed into a recipe, blueberries are hands down my favorite fruit to eat and with which to bake.
Labels:
Breakfast
Saturday, January 12, 2013
Mac and Cheese East Coast Style
The cold weather, snow on the ground, and days darkening before 6 pm make me crave comfort food. So I thought I would have a group of friends over for dinner to satisfy my need for comfort food while ending the week for all of us with a relaxing evening and memorable meal. Menu planning for me can always be a labored process. This time, however, I quickly decided on making Mac and Cheese East Coast Style, otherwise known as Lobster Mac and Cheese. My version of a simple comfort food meal. Some of you might be thinking 'lobster, simple, seriously?'
The family I grew up in were not frequent consumers of lobster. I think the only seafood I saw and tasted growing up was served at my best friend Donna's house on Christmas Eve when her father made the traditional Italian feast of seven fishes. My parents had me convinced it was a very expensive food, one not affordable as a family at our own dinner table and one off-limits for ordering off of a restaurant menu. Fortunately in my move to the east coast, I have been rewarded for the long period of seafood abstinence in my life as it is easily accessible and affordable here. My new found appreciation for fresh cooked lobster has made me realize what a deprived (seafood exposure) childhood I had! So yes, for me Mac and Cheese East Coast Style has become a simple dish.
The dish was inspired by the Crab Macaroni and Cheese recipe appearing in Nordstrom's recently published Family Table Cookbook. When I first read the recipe I knew is was one I just had to tinker with and one that screamed 'make it with lobster'.
I had my first experience steaming fresh lobsters last year. It was easier than I thought but initially a little distressing. Most grocery stores here will steam fresh lobsters at no charge, thus eliminating any angst I have in throwing the fresh lobsters in the pot. But if you don't have access to fresh lobster meat, consider using lump crabmeat instead. Sam's Club sells some really good lump crabmeat for about $16.00 a pound.
This recipe calls for the use of Panko bread crumbs which over the last few years are available in almost every grocery store. You can use fresh bread crumbs if you like, but I absolutely love the crunch and texture Panko breadcrumbs give to a topping. As an added benefit, they simplify the preparation of this dish and who does not like simple? Yes, there is a theme emerging here.
There are so many pasta options for this mac and cheese recipe. But I strongly suggest you consider using Orrechetti pasta. The look of and taste on your tongue of this pasta is pure delight.
Making a roux can be daunting to some. But it really is very easy if you stay focused and ignore the ring of your phone and sound of an incoming text. Trust me, there are some long term gains in store for you if give up the short term loss of a missed phone call or text. You can always return the call or text, you can't undo a roux gone too far.
The Fontina cheese and lobster compliment each other perfectly. Italian Fontina cheese is on the softer side, so consider putting it in the freezer for a little while to make the grating easier. Learned this lesson after making it the first time.
The sauce is incredibly creamy. Even before the adding the Panko breadcrumb mixture, it looks finished.
The dish is topped is chopped fresh chives, but adding caramelized onions on top before baking would add another dimension of flavor. Served with a salad, a side of roasted asparagus, some fresh bread, dessert, and, of course wine, you have a perfect comfort food dinner to serve in the middle of winter. The entire dish can be assembled earlier in the day, refrigerated, brought to room temperature, and then baked, leaving you more time to spend with your guests or more time to fuss over the table setting, the salad or the dessert. My inner Ina says time would best be spent with guests.
Recipe
Mac and Cheese East Coast Style (adapted from the Crab Macaroni and Cheese recipe in Nordstrom's Family Table Cookbook)
Ingredients
1 pound of pasta (consider using orecchiette)
7 Tablespoons of unsalted butter (divided)
1/2 cup all purpose flour
2 2/3 cups of half and half
2/3 cup of dry white wine
8 ounces or 2 cups of shredded Italian Fontina cheese (divided)
Kosher salt
Freshly ground white pepper
1 cup Panko bread crumbs
2 cups of chopped cooked lobster or about 1 1/2 pounds of lobster meat (or if using lump crab meat you will need one pound of it)
Fresh chives or caramelized onions
Directions
1. Preheat oven to 375 degrees (F). Lightly butter a 9" by 13" inch baking dish and set aside.
2. Make pasta according to directions until it is al dente. Do not overcook the pasta as it continues to cook when baking in the oven. Drain and set aside (consider keeping pasta in cool water to prevent pasta from sticking).
3. Melt 5 Tablespoons of butter in a large, heavy saucepan (3 quart size at least). On medium to low heat, whisk in flour and allow the mixture to bubble without browning for at least 1 minute. Add in half and half and wine. Increase heat to medium and bring mixture to boil, stirring frequently with your whisk. Lower heat to medium-low and simmer for approximately 5 minutes. Whisk often until the sauce is smooth and thickened. Remove from heat and stir in 1 1/2 cups of the shredded Fontina cheese until melted and blended. Season with salt and pepper to taste.
4. Drain pasta returning to cooking pot. Add the sauce mixture and stir. Mix in chopped lobster meat and pour into lightly buttered prepared baking dish. Sprinkle top with remaining shredded Fontina cheese.
5. Melt 2 tablespoons of butter in saucepan. Add 1 cup of Panko bread crumbs. Stir until crumbs are lightly browned. Sprinkle mixture over top of dish.
6. Bake for approximately 25 minutes or until bubbling on sides. Remove from oven. Let sit for about 5 minutes before serving.
7. Top with chopped chives. (If you choose caramelized onions as a topping, these would be added before the baking).
So whichever seafood option you choose, lobster or crab, this is a company worthy comfort food dish. The dish is rich, but not rich enough to stop your guests for asking for a second helping. What hostess does not love when their guests ask for seconds? If there are any leftovers, savor them yourself. You are worth the indulgence regardless of whether or not you had a seafood deprived childhood like I did.
The family I grew up in were not frequent consumers of lobster. I think the only seafood I saw and tasted growing up was served at my best friend Donna's house on Christmas Eve when her father made the traditional Italian feast of seven fishes. My parents had me convinced it was a very expensive food, one not affordable as a family at our own dinner table and one off-limits for ordering off of a restaurant menu. Fortunately in my move to the east coast, I have been rewarded for the long period of seafood abstinence in my life as it is easily accessible and affordable here. My new found appreciation for fresh cooked lobster has made me realize what a deprived (seafood exposure) childhood I had! So yes, for me Mac and Cheese East Coast Style has become a simple dish.
The dish was inspired by the Crab Macaroni and Cheese recipe appearing in Nordstrom's recently published Family Table Cookbook. When I first read the recipe I knew is was one I just had to tinker with and one that screamed 'make it with lobster'.
I had my first experience steaming fresh lobsters last year. It was easier than I thought but initially a little distressing. Most grocery stores here will steam fresh lobsters at no charge, thus eliminating any angst I have in throwing the fresh lobsters in the pot. But if you don't have access to fresh lobster meat, consider using lump crabmeat instead. Sam's Club sells some really good lump crabmeat for about $16.00 a pound.
This recipe calls for the use of Panko bread crumbs which over the last few years are available in almost every grocery store. You can use fresh bread crumbs if you like, but I absolutely love the crunch and texture Panko breadcrumbs give to a topping. As an added benefit, they simplify the preparation of this dish and who does not like simple? Yes, there is a theme emerging here.
There are so many pasta options for this mac and cheese recipe. But I strongly suggest you consider using Orrechetti pasta. The look of and taste on your tongue of this pasta is pure delight.
Making a roux can be daunting to some. But it really is very easy if you stay focused and ignore the ring of your phone and sound of an incoming text. Trust me, there are some long term gains in store for you if give up the short term loss of a missed phone call or text. You can always return the call or text, you can't undo a roux gone too far.
The Fontina cheese and lobster compliment each other perfectly. Italian Fontina cheese is on the softer side, so consider putting it in the freezer for a little while to make the grating easier. Learned this lesson after making it the first time.
The sauce is incredibly creamy. Even before the adding the Panko breadcrumb mixture, it looks finished.
The dish is topped is chopped fresh chives, but adding caramelized onions on top before baking would add another dimension of flavor. Served with a salad, a side of roasted asparagus, some fresh bread, dessert, and, of course wine, you have a perfect comfort food dinner to serve in the middle of winter. The entire dish can be assembled earlier in the day, refrigerated, brought to room temperature, and then baked, leaving you more time to spend with your guests or more time to fuss over the table setting, the salad or the dessert. My inner Ina says time would best be spent with guests.
Recipe
Mac and Cheese East Coast Style (adapted from the Crab Macaroni and Cheese recipe in Nordstrom's Family Table Cookbook)
Ingredients
1 pound of pasta (consider using orecchiette)
7 Tablespoons of unsalted butter (divided)
1/2 cup all purpose flour
2 2/3 cups of half and half
2/3 cup of dry white wine
8 ounces or 2 cups of shredded Italian Fontina cheese (divided)
Kosher salt
Freshly ground white pepper
1 cup Panko bread crumbs
2 cups of chopped cooked lobster or about 1 1/2 pounds of lobster meat (or if using lump crab meat you will need one pound of it)
Fresh chives or caramelized onions
Directions
1. Preheat oven to 375 degrees (F). Lightly butter a 9" by 13" inch baking dish and set aside.
2. Make pasta according to directions until it is al dente. Do not overcook the pasta as it continues to cook when baking in the oven. Drain and set aside (consider keeping pasta in cool water to prevent pasta from sticking).
3. Melt 5 Tablespoons of butter in a large, heavy saucepan (3 quart size at least). On medium to low heat, whisk in flour and allow the mixture to bubble without browning for at least 1 minute. Add in half and half and wine. Increase heat to medium and bring mixture to boil, stirring frequently with your whisk. Lower heat to medium-low and simmer for approximately 5 minutes. Whisk often until the sauce is smooth and thickened. Remove from heat and stir in 1 1/2 cups of the shredded Fontina cheese until melted and blended. Season with salt and pepper to taste.
4. Drain pasta returning to cooking pot. Add the sauce mixture and stir. Mix in chopped lobster meat and pour into lightly buttered prepared baking dish. Sprinkle top with remaining shredded Fontina cheese.
5. Melt 2 tablespoons of butter in saucepan. Add 1 cup of Panko bread crumbs. Stir until crumbs are lightly browned. Sprinkle mixture over top of dish.
6. Bake for approximately 25 minutes or until bubbling on sides. Remove from oven. Let sit for about 5 minutes before serving.
7. Top with chopped chives. (If you choose caramelized onions as a topping, these would be added before the baking).
So whichever seafood option you choose, lobster or crab, this is a company worthy comfort food dish. The dish is rich, but not rich enough to stop your guests for asking for a second helping. What hostess does not love when their guests ask for seconds? If there are any leftovers, savor them yourself. You are worth the indulgence regardless of whether or not you had a seafood deprived childhood like I did.
Labels:
Main Dish
Sunday, January 6, 2013
Sugar Meringue Walnuts aka Candied Walnuts
Sugar Meringue Walnuts aka Candied Walnuts
A single recipe makes 2 cups of nuts. I strongly encourage you to double the recipe below as it is easier to whip up the egg whites when making the meringue.
Ingredients
4 Tablespoons (57g) or 1/2 stick of unsalted butter
1 egg white from a large egg
1/2 cup (100g) granulated or caster sugar
1/4 teaspoon Kosher salt
1/2 pound (227g) or 2 cups of walnut halves
Directions
1. Preheat oven to 300 degrees (F).
2. Melt butter and pour into a 9" by 13" pan. Set aside.
3. Mix egg white at high speed adding Kosher salt and sugar gradually. Beat on high until stiff peaks form.
4. Carefully fold in walnuts making certain they are all covered with the meringue mixture.
5. Drop by spoonfuls on the pan containing the melted butter.
6. Bake in upper third of the oven for 30 to 40 minutes, turning the mixture at least once, until lightly browned and the butter is absorbed. Note: I generally turn them after 15 minutes.
7. Remove from oven and transfer to a rack or sheet of parchment paper to cool. Once cooled they can be served and/or stored in a container. Sugar Meringue Walnuts will be good for at least two weeks.
Subscribe to:
Posts (Atom)