Dictatorial Tastebuds?

Anyone else bossed around by their tastebuds? I know I am! Here's today's latest craving order-- chocolaty oatmeal cookies. Who am I to say no to that? ;)

Chocolate Oatmeal Cookies
*adapted from an allrecipes recipe by Cheryl

INGREDIENTS:
1/2 c. AP flour

1/2 c. whole wheat flour
3 tablespoons unsweetened
cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup margarine(I used smart balance)
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups rolled oats
1/2 cup semisweet chocolate
chips(I omitted)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.

2. In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.

3. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Leftover Mashed Potatos?

You've come to the right place! I love this recipe for leftover mashers. And since we rarely do mashed potatos except for holidays, this recipe has slowly crept it's way into our holiday repetoire. If you don't make your own Marinara-- on the low end I recommend the Barilla Tomato & Basil-- on the high end, Williams-Sonoma's Tomato Basil.

This is the breakfast of champions! :)

Eggs in Purgatory
Recipe courtesy Giada De Laurentiis

5 large eggs
2 cups mashed potatoes, chilled
1/3 cup all-purpose flour
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup marinara sauce, warmed
2 tablespoons freshly grated Parmesan

Preheat the oven to 200 degrees F.

Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour.
Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.

Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven.

Pour off the excess oil from the pan. Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.

Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.

Christmas Dinner 2008

My husband and I have slowly been trying to establish our own Christmas traditions. The only item we've stuck to so far is beef at Christmas. This year, I endeavored to make a prime rib.

And I must admit, roasting a huge hunk of meat is intimidating to me- even with instruction and a probe thermometer. But, I have to say, our prime rib turned out tasty this year, with enough left over from the 5lb roast to invite friends over a few days later for a French Dip party! :)

I was very impressed with our newest local butcher here in Richmond, VA- the Belmont Butchery. Owned and operated by Tanya Cauthen, a trained chef, who says the Butchery is where chefs in Richmond shop for their own meat.

http://belmontbutchery.com/

15 N Belmont Ave
Richmond, VA 23221
(804) 422-8519

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This is a classic Prime Rib recipe I found in a recent copy of Saveur:

Prime Rib

http://www.saveur.com/food/classic-recipes/prime-rib-21017532.html

1 5-bone beef standing rib roast (10–12 lbs.), chine bone removed and tied back on
2 tbsp. kosher salt
1 1⁄2 tbsp. dry mustard, preferably Colman's (see Canned Heat)
1 1⁄2 tbsp. chopped fresh rosemary leaves
Coarsely ground black pepper, to taste

1. Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set the beef in a 12" × 14" roasting pan. Cover loosely with plastic wrap and refrigerate for 2–3 days.
2. Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature. Arrange rack in lower third of oven and heat to 450°. Roast the beef, rib side up, until it begins to brown and sizzle, 20–25 minutes. Reduce temperature to 325°; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 120° (for medium rare), about 2 hours more. Transfer roast to a carving board and reserve any pan juices. Cover loosely with foil and let rest for 25–30 minutes. Remove and discard chine bone. Carve roast (following steps in Carving Prime Rib) and serve with reserved pan juices.
First published in Saveur, Issue #107
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We also served Green Bean Bundles, which are super easy, quick and yummy:


Green Bean Bundles


Recipe courtesy Paula Deen/foodtv.com

1 pound fresh green beans
Olive oil Salt and pepper
Bacon

Preheat oven to 350 degrees F.
Blanch green beans for 3 minutes. Toss them in olive oil and salt and pepper. Bundle about 5 green beans and wrap a piece of bacon around the bundle. Place in a roasting pan and roast for 10 to 15 minutes, until bacon is cooked.
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We started our meal with a piping hot, melt-in-your-mouth Goat Cheese Souffle. It's not a holiday in our house without a little goat cheese, bien sur!

Goat Cheese Souffles-
Recipe courtesy Martha Stewart magazine or www.marthastewart.com
Prep time: 20 minutes
Total time: 35 minutesServes 4

Soft goat cheese can be substituted for aged; be sure to reduce the amt. of salt to ¾ tspn.

3 Tbsp unsalted butter, plus more for dishes
3 Tbsp all-purpose flour, plus more for dusting
½ c. whole milk, warmed
4 oz. firm aged goat cheese, grated or coarsely chopped (abt. 1 ½ cups)
¼ tspn fresh ground nutmeg
1 tspn coarse salt
¼ tspn fresh ground black pepper
4 large eggs, separated

Preheat oven to 375.
Butter four 1 cup soufflé dishes. Dust w/flour, tap out excess.
Melt butter in a saucepan over medium heat. Sprinkle flour over top(3 tbsp) and cook, whisking for 1 ½ minutes.

Add milk, cheese, nutmeg, salt and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.

Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among soufflé dishes, filling 1 inch from top. Place on a baking sheet and bake until puffed and golden, 12-15 minutes.

Serve Immediately! Bon Appetit!

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We finished all of this off with the Chocolate Malt Cake recipe found below!

Macaroni and Cheese

This recipe is my idea of decadence, combined with comfort.
Thank you Ina Garten for this gift of indulgence!

Mac and Cheese
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Chocolate Malt Cake

My love for Paula Deen knows no bounds, esp. after making this cake from her Holiday Baking 2007 magazine.

I'm a big fan of chocolate layer cake, esp. devil's food and this blows anything I've ever had or made prior-- out of the water! It is slap-yourself-silly-delicious!

Chocolate Malt Cake
Makes 1 (9-inch) cake

2 1/4 c. all purpose flour
1 1/4 c. sugar
3/4 c. unsweetened cocoa
1 1/2 tspn baking soda
1 tspn baking powder
1/2 tspn salt
1 c. milk
1 c. malted milk powder
1 c. vegetable oil
3 large eggs
1 c. sour cream
1 tspn vanilla extract
Chocolate Malt Icing (recipe follows)
Garnish: malted milk balls (and I used silver dragees to make it more Christmas-y ;) )

• Preheat oven to 350. Butter & flour 3, 9-inch, baking pans.
• In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
• In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.
• Pour batter evenly into prepared pans and bake for 20 minutes. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on racks.
• Ice and garnish w/malted milk balls if desired
  

Chocolate Malt Icing
Makes 4 cups

1 c. butter, softened
1/2 c. unsweetened cocoa powder
3/4 c. heavy whipping cream
1/2 c. malted milk powder
5 c. powdered sugar

• In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy.
• In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.
  

Lettuce Wraps

Here's one from the archives!
I started making this recipe 3 1/2 years ago when we were newly married and have tweaked it a bit here and there over time. So, here's the fruits of 3.5 years of eating for you!

Lettuce Wraps
1 c. 10 minute brown rice or reg. brown rice cooked in veggie broth
2 tsp olive oil
1 can chopped water chestnuts
1 lb lean ground turkey/chicken
¾ c. sliced scallions
4 Tbsp bottled peanut sauce
2 Tbsp lite soy sauce
1 Tbsp minced garlic
1 Tbsp fresh lime juice
12 large whole leaves from 2 heads boston lettuce (A nice head of iceberg will work too)
2 c. thinly sliced cucumber (I grate)
1 c. sliced radishes and shredded carrots
½ c. cilantro sprigs

Garnish: Lime Wedges

1. Cook Rice
2. Prep all veggies
3. Prep Dipping Sauce for Wraps: 3 Tbsp Peanut sauce, 1 Tbsp lite soy sauce, 1 Tbsp lime juice, 1 Tbsp water
4. Heat oil in large pan over medium-high heat. Add turkey, breaking up very small, cook 5-6 minutes.
Add ¼ c. scallions, water chestnuts, 1 Tbsp each peanut sauce & lite soy sauce and the minced garlic. Cook two minutes more, stir in rice, remove from heat.
5. To serve: I usually put the veggies(including lettuce) on fun platters, in oval bowls and serve each person their own bowl of turkey/rice and dipping sauce to make their own wraps with – YUM!

It's that time of year again..........

.........for me to lose my mind and decide to bake for friends and family. After a week of feverish slaving in the kitchen, it looks like Willy Wonka's candy factory blew up in my house. Each nite before bed, my husband and I peel off socks covered in caramel, peppermint and peanut brittle bits. And today I am free! We mailed the last 4 boxes of goodies to family and I am at last at peace.

I really don't know what drives me to such heights of foolishness. But, I guess until I come to my senses, family & friends are able to enjoy the home baked insanity that comes out of my kitchen.

I simplified my packaging this year with assorted ribbon from Michael's, shipping tags bought from Office Depot (hand stamped and written upon) and cellophane bags to contain the goodies. The cello bags were inspired by Ina Garten who used them during a holiday baking episode of Barefoot Contessa. I ordered them from Cello bags- http://cellobags.com/. Cheap, sturdy and convenient, they also provide a modest portion size. And to top it off, they are also an attractive vehicle through which to showcase your goodies. When thinking about the mass quantities of treats everyone would consume throughout the holiday season and how I'm trying to watch my own waistline in anticipation of a trip in March-- the cello bags were the perfect solution so that everyone could have a taste of each, but the chances of overindulging would be next to none.

Here's one of my standby, favorite Christmastime recipes-- Peanut Brittle, courtesy of Gale Gand.


Cinnamon Peanut Brittle
Recipe courtesy Gale Gand

1/2 cup water
2 cups sugar
1/4 teaspoon cream of tartar
1 cup light corn syrup
2 teaspoons ground cinnamon
2 tablespoons unsalted butter
2 cups roasted salted peanuts
1 teaspoon baking soda

Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer. Bring to a boil over medium heat. After it boils, stir the mixture occasionally. Boil the mixture until it reaches 340 degrees F. The color should be deep golden brown. Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon. Stir in the butter until melted, then the peanuts and baking soda.

Pour the mixture onto the oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan). Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.)
Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container.