Cheese-Stuffed Dates with Prosciutto

All I have to say here is - thank you , Giada!
You had me at goat cheese, much less prosciutto, marscapone, medjool dates..........

Cheese-Stuffed Dates with Prosciutto

courtesy Giada DeLaurentiis

Ingredients
1/4 cup (2 ounces) goat cheese, at room temperature
1/4 cup (2 ounces) mascarpone cheese, a room temperature
1/4 cup finely chopped fresh Chives (origina recipe calls for basil leaves)
Kosher salt and freshly ground black pepper
16 Medjool dates (12 ounces), pitted
8 thin slices prosciutto, halved lengthwise

Directions
Special equipment: 16 toothpicks or cocktail picks
In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.
Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
Arrange the stuffed dates on a platter and serve.

An Experiment in Brining--

I was recently enthralled watching Anne Burrell brine a monstrous Tgiving turkey. It fell in line with a lot of reading I've been doing about brining and how many swear it's the only way to make a moist chicken any more. However, when it's just two of you for Christmas, it seems wasteful to prepare a whole turkey. Thus, I picked up some Cornish game hens this year for my little "experiment."

I will have to tell you that this was THE most succulent & flavorful chicken I have ever put in my mouth as well as the hubs and I's fav part of our Christmas meal. Trussing, not my strong suite to start with, was like a day at the rodeo. These suckers were lucky they made it into the roasting pan, much less the oven! (that's why you see an "X" on the back of one of the hens, it's leg was broken and it wasn't cooperating, so I did some "creative trussing" - I also would've put Ralphie's dad to shame w/the artfully crafted blue streak coming out of my mouth........but, I digress...........)

Rule of thumb(s?) that I've gathered is approx. 1 cup table salt for every gallon of water. Do not brine for less than 1/2 and hour and do not use more than 2 gallons of water. It's best to start w/scalding hot water so that it dissolves the salt and releases the essential oils in whatever herbs and spices you choose to use. Use a non-reactive (non-aluminum) dish or container to brine in. Ziplock bags work great, as do stainless dutch ovens (which I used). You will want the water to cool before placing your meat in it as the heat puts the process of osmosis that's at work into overdrive and your chicken/poultry will end up tasting like ham.

For my hens- I used:

1 c. table salt
1 gallon water
1/2 a packet of Herbs for Poultry- 1/2 bouquet of thyme, 1 thick sprig rosemary, 1 large sage leaf
1 tbsp cracked telicherry peppercorns
2 garlic cloves, whole, crushed

I only brined the hens for 90 minutes as I wanted to play it on the safe side, but you can do up to 2 hours with smaller fowl. Stuffed them w/sausage dressing, laid them on a bed of sliced onion. Roasted for a total of 1 hour and 15 minutes- basted w/butter at 350 for an hour, then did 400 for the last 15 minutes (basting in the middle).

Perfection!

Btw- Sasha wanted me to tell everyone- Merry Christmas and save some chicken for me!

Merry Christmas!

I love this site so much! I'm just sad I didn't think of it first.
These are all things I think, but never thought to say in a blog.
Now you can read it and have a few laughs too- Merry Christmas!
XO
Bella

http://foodnetworkhumor.com/

Soft Center Chocolate Cakes

I was the fortunate recipient of a Ghirardelli gift box this Christmas. And as such, felt it my honor bound duty to test the recipes and chocolate sent to me. Thus, on this snowy, homebound evening, I found myself delving into a flourless chocolate cake recipe of sorts.

I must say, not being a baker, this was fun to make! Esp. when my end result flopped out onto the plate without much finesse in a pile of airy fudge. Guess I'll just have to try again! Poor me!

It may not turn out as pretty on the plate as the pics in the Ghirardelli Chocolate Cookbook, but no matter. It's definitely a chocolate lover's (read: my) Christmas Chocolate Dream come true- SO good!

Soft Center Chocolate Cakes

1.2 cup (1 stick) unsalted butter, cut into small pieces
4 oz. bittersweet chocolate, broken up or in melting chips
2 large whole eggs
2 large egg yolks
1/3 cup granulated white sugar
1/2 tspn vanilla
1 tbsp cake flour

Optional: Berries and/or whipped cream

Preheat oven to 450. Butter four 6 oz ramekins and dust with sugar(I recommend caster/super-fine sugar).

Melt stick of butter and chocolate over double boiler until smooth.

Meanwhile, whip whole eggs, yolks, sugar and vanilla w/an electric mixer for approx. 10 minutes (it will thicken). Fold in melted chocolate, then flour until just combined. Spoon mixture into prepared ramekins.

Bake for 9-10 minutes, until the top and sides are set. The center will be quite soft. Removed from the oven and let sit for about 5 minutes, then unmold each ramekin onto a dessert plate. Top w/berries and/or whipped cream if desired.

*B Tip - you can freeze these easily (take out of ramekin) and reheat them for 10-15 seconds in the microwave directly from the freezer. Like fresh out of the oven!

Unbelievably Good Roasted Veggie Soup

Had this served to me by dear friends on my recent sojourn to Chicago. Now, everytime I make this recipe, I will forever cherish the memory of their adorable son hoovering this soup and begging for more - THREE TIMES! So, those of you trying to get veggies in your kids, this recipe is the way to go! Not to mention, it will make your house smell amazing!

I would recommend serving it with either whole grain croutons (made from a baguette, toasted w/olive oil) or a nice grilled cheese/panini type sandwich.

Hope you love it as much as we do!

Roasted Veggie Soup
Williams Sonoma Soup Cookbook
p. 56

2 leeks, including green tender parts, finely chopped
4 carrots, peeled and cut in 2 inch pieces
2 zucchini (courgettes), cut into 2 inch pieces
2 Asian eggplants, (slender aubergines), cut into 2 inch pieces
2 large tomatoes, quartered
2 white potatoes (about 10 oz), peeled and cut into 2 inch pieces
4 ½ c. chicken stock/broth
2 Tbsp Olive Oil
Salt & Pepper
2 Tbsp finely chopped fresh basil (I roasted my veggies w/dried basil)
2 Tbsp fresh lemon juice

Preheat oven to 425 degrees.
In a large, heavy roasting pan, combine leeks, carrots, zucchini, eggplants, tomatoes and potatoes. Add ½ cup of chicken broth/stock, olive oil, salt and pepper to taste. Mix until veggies are well coated.

Roast until veggies are softened, turning once to make sure they do not burn, about 40 minutes total.

In a blender, in about 3 batches, combine the veggies with ½ cup total chicken stock/broth and puree until smooth.

Transfer to a large saucepan over low heat and stir in the remaining 3 ½ cups stock, the basil and lemon juice.

If needed, add a bit more stock for the desired consistency. Cook for 3 minutes and allow flavors to blend.

Season to taste w/salt and pepper.

Freezes beautifully.

Chicago - Pizza Pot Pie

So, we're in Chicago, visiting family for Thanksgiving. We decided to take the weekend prior to make a mini-vacation for ourselves. And what an action packed vacation it's been!

We've been in the city less than 48 hours and have hit Millenium Park, seen the Thanksgiving parade, eaten dinner at Prosecco (Chicago's Diner's Choice 2009) w/dear old friends, taken the architectural boat tour, run through my old haunts and eaten some Pizza Pot Pie at Chicago Oven Grinder's.

I'm here to tell you that you haven't lived until you've had a triple P-- warm and buttery, the mozzerella just melts in your mouth. The spicy, saucy meat sauce explodes with flavor and is balanced out by the crispy, chewy crust. I can't believe in all the years I lived here, I had never had one of these. Not sure it's a good thing that I've had one now, b/c I will certainly have mad cravings that will not be easily sated.

Enchiladas

Craving something warm, delicious and not too terrible on the waist line this weekend, I came across these enchiladas. The recipe for which, I immediately had to tweak and bend to my own tastes.

Enchiladas
adapted from Tyler Florence

Ingredients
3 tbsp olive oil
1 1/2 pounds bone-in chicken breast w/skin
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican hot chili spice blend
1 small onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles(or one whole small can), seeded and coarsely chopped
2-4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes, chopped
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned (go for something a little more authentic and try to avoid Old El Paso if you can)
1 cup shredded Cheddar and Jack cheeses (or queso fresco if you can find it)

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions
Preheat oven to 400 degrees. Cover a large cookie sheet with foil. Rub chicken w/olive oil and season with spices, salt and pepper. Roast for 35-50 minutes (depending if the chicken is fresh or frozen) - should have an internal temp. of 165 when you pull it. Wrap up in the foil and place in fridge to cool. If you can do this earlier in the day or the night before, I recommend it, b/c wonderful flavor will develop.

Once chicken is cool, shred by hand and take juices, spices and olive oil that have collected in the foil and pour into a large frying pan. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. And if you're using queso fresco (which I would recommend) instead of cheddar, sprinkle this on as well once you take the enchiladas out of the oven. Serve with Spanish rice and beans.