Chocolate Peanut Butter Torte

From the kitchen of One Perfect Bite...My favorite dessert are, for the most part, European and barely sweet. I love those made with lemon, nuts or fruit and if you wrap them in a crisp and crackly crust, I'll follow you anywhere. That being said, there are also a handful of other, less classic, desserts that can cause me to fall from grace. This Chocolate Peanut Butter Torte is one of them, and, when it's in the house, my fall from grace is not a stumble, it's a free fall. I can't resist this torte. I really love the peanut and chocolate combination and when it's used as it is in this recipe, developed by Dorie Greenspan, just a bite has been known to make my socks go up and down. While there are several steps required to make this torte, they are simple and quite easy to do. I don't make it a habit to rewrite recipes of this caliber. Pastry chefs are exacting in their measurements and execution, and I have no problem following them, if the flavors being proffered are to my liking. I did make a substitution here that I want to talk about a bit. It has to do with chocolate crumbs that are used to make refrigerator pies or cheesecakes. Many of the better recipes use chocolate wafer crumbs to line pie plates or spring form pans. If you live in an area where they are available, no harm, no foul. If they are not available, most of you already know you can use Oreo cookies, sans filling, as a replacement. The problem is that there is rarely a conversion table to tell you how many cookies are required to do that. I did a quick test to determine quantities of each that are necessary for an equivalence conversion. As it turned out the magic number is eleven. Eleven Oreos, stripped of their filling, equal 1 cup of crumbs when ground. It takes about 20 famous chocolate wafers to yield that same amount. Greenspan's recipe uses Oreo cookies to make crumbs. I had none in the house, so I had to fall back on my supply of chocolate wafers. It was a novel twist. I hope you'll try this recipe. It really is perfect for a special Valentine's Day dessert, Here's the recipe.

Chocolate Peanut Butter Torte...from the kitchen of One Perfect Bite courtesy of Dorie Greenspan

Ingredients:
Crust
1 box chocolate wafer cookies, processed into fine crumbs
1/3 cup unsalted butter, melted and cooled
Small pinch of salt
Crunch
1-1/4 cups salted peanuts, finely chopped, divided use
1/2 cup mini chocolate chips or finely chopped semisweet chocolate
2 teaspoons sugar
1/2 teaspoon espresso powder
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
Filling
2 cups heavy cream
1-1/4 cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1-1/2 cups creamy peanut butter (not natural)
2 tablespoons whole milk
Topping
1/2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped

Directions:
1) To make crust: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet. Combine chocolate wafer crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten crumbs. Press into a thin layer covering bottom and sides of springform pan to within 1-inch of rim. Freeze crust for 10 minutes. Bake in preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.
2) To make crunch: In another small bowl, combine 1/2 cup of chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon and nutmeg. Toss with a fork to mix and set aside.
3) To prepare filling: In bowl of a stand mixer fitted with whisk attachment, whip 2 cups of cream until it holds medium peaks. Beat in 1/4 cup of confectioners’ sugar and whip until cream holds medium-firm peaks. Transfer cream into a separate bowl and refrigerate until needed. Wipe out (do not wash) mixer bowl, replace whisk with paddle attachment, and beat cream cheese with remaining 1 cup of confectioners’ sugar on medium speed until cream cheese is satiny smooth. Beat in peanut butter, whole milk, and 1/4 cup of chopped peanuts until well combined. Using a large rubber spatula, gently stir in about 1/4 of whipped cream to lighten mousse. Still working with spatula, stir in crunchy peanut mixture from step 2 above, then gingerly fold in remaining whipped cream. Scrape mousse into crust, mounding and smoothing top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.
4) To make topping: To finish torte, put chopped bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Leave bowl over water just until chocolate softens and starts to melt, about 3 minutes; remove bowl from saucepan. Bring reserved 1/2 cup of cream to a full boil. Pour cream over chocolate and, working with a rubber spatula, very gently stir together until ganache is completely blended and smooth. Pour ganache over torte, smoothing with a metal icing spatula. Scatter remaining 1/2 cup peanuts over top and chill to set topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve. Yield: 8 to 10 servings.

You might also enjoy these recipes:
Chocolate Peanut Butter Bars - The Parsley Thief
Peanut Butter Pecan Biscotti - Joy the Baker
Peanut Butter Chocolate Macarons - Annie's Eats
Peanut Butter Brownie Pie - What's Cookin' Chicago?
Peanut Butter and Jelly Truffles - A Mingling of Tastes
Peanut Butter Crunch Truffles - Piece of Cake

Chocolate Cheesecake Squares

From the kitchen of One Perfect Bite...I'm going to begin the chocolate extravaganza with one of the easiest recipes I'll be featuring this week. It's not a flashy or rich dessert, but I decided to include it for those of you who will be baking for Valentines who are, or should be, dieting. This is by no means diet food, but the squares are definitely lighter than their full-fat cousins. The recipe was developed by Martha Stewart and it uses reduced fat dairy products and unsweetened cocoa powder to make these light, but rich tasting, squares that taste far more like cheesecake than brownies. While they won't set your world on fire, the brownies are a nice alternative for those of you who are counting fat grams and calories. I've played ever so slightly with the original recipe. The first few times I made these brownies, I used sour cream, but found its tang to be off-putting. I solved that problem by using a low fat creme fraiche in its place. In order to get a richer chocolate flavor I also upgraded the cocoa powder I was using. I switched to Guittard products because that was what was available to me. I'm not touting this brand, but I do want you to know that this is a recipe where it pays to use the best chocolate you can get your hands on. If your ingredients are at room temperature, you can have the brownies in the oven in about 15 minutes. I found mine took a few minutes longer to cook than the recipe had indicated, but they were out of the oven in 45 minutes. I let them cool at room temperature for about an hour and then let them chill for an hour longer before cutting them. I think you'll like these. They are certainly worth a try. Here's the recipe.

Chocolate Cheesecake Squares...from the kitchen of One Perfect Bite inspired by Martha Stewart

Ingredients:
Nonstick cooking spray
8 chocolate wafer cookies
1 brick (8-ounces) reduced-fat cream cheese
1 cup reduced fat creme fraiche
1/2 cup unsweetened cocoa powder
2 tablespoons corn starch
3/4 cup sugar
1/4 teaspoon almond extract
1 large whole egg plus 1 egg white
1/3 cup semisweet chocolate chips

Directions:
1) Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between the sheets. Spray lined pan and set aside.
2) Process cookies in food processor until finely ground. Gently press crumbs into bottom of prepared pan (it is not necessary to rinse the processor bowl).
3) Blend cream cheese and creme fraiche until smooth, scraping down sides of the bowl as needed. Add cocoa, cornstarch, sugar, almond extract, egg and egg white and process until smooth. Pour into pan and sprinkle with chocolate chips.
4) Bake until just set, 35 to 40 minutes (mine took 45 minutes). Cool completely in pan. Refrigerate at least 1 hour. Invert onto tray, peel off paper and reinvert crust side down. Cut into 9 squares. Yield: 9 servings.

You might also enjoy these recipes:
Bon Appetit Brownies - Cookie Madness
Double Chocolate Walnut Brownies -- Elana's Pantry
Deep, Dark Chocolate Espresso Brownies - Confessions of a Kitchen Witch
The Healthy Brownie - Squirrel Bakes
Thomas Keller's Ad Hoc Brownies - Lawyer Loves Lunch
Hazelnut Brownies - Baking and Boys
The Best Cocoa Brownies - The Sophisticated Gourmet
Nutella Fudge Brownies - Life's a Feast
Nutella Crunchie Brownies - Chow and Chatter

Killer Nachos

From the kitchen of One Perfect Bite...These nachos got their name because the better than pound of cheese used to make them will put you in an early grave. I jest. I think. My family is famous for prefacing the name of any snack made with more than three ingredients with the word "garbage". They mistakenly believe, despite having had the education of princes, that the word is an adjective. Hence, it happens that I have, on occasion, unwittingly served "garbage" from my kitchen. If it's really good garbage, they drop that descriptor and replace it with another of their favorites, "killer". I'm glad I know who their mother is, because there are times their parentage is definitely suspect. At any rate, nachos are a popular snack in this area and I've included them in my Super Bowl menu because so many of our friends expect them. Nachos, even killer nachos, are an assembled snack and once the chopping is done they are an easy game day treat. My recipe is much like all the others that I've seen, save for the fact that I use spicy pepper jack cheese in their assembly. I like the discreet heat the cheese adds to the nachos and it's an easy way to spice up the dish. This is something I make only when we have guests, and to assure that everyone, including the Silver Fox and me, gets at least a few of the fully loaded chips, I make one basket for every four people who are with us for the occasion. These are best constructed just before heating and serving, and it helps to make sure that those things you add to the mix are as dry as they can possibly be. I'm not a big fan of soggy anything and I've had some limp nachos in my time. I've borrowed the quantities used in this recipe from Squidoo, a community website. While the thought of a recipe for nachos may seem silly, it is a great help in determining the quantity of ingredients you need to feed a gang. So, without further ado, I give you the recipe for Killer Nachos.

Tomorrow marks the beginning of our chocolate extravaganza for Valentine's Day. Don't miss it.

Killer Nachos...from the kitchen of One Perfect Bite and the gang at Squidoo

Ingredients:
1 pound lean ground beef
2 teaspoons chili powder
2 teaspoons cumin
Pinch of salt
1 small can refried beans or bean dip
1 10 or 12-ounce bag corn tortilla chips
1-1/4 pounds pepper jack cheese, grated
1 large onion, chopped
2 tomatoes, juiced and chopped
1 6-ounce can black olives, drained and chopped

Directions:
1) Brown ground beef in a medium skillet. Drain. Add chili powder, cumin and salt. Set aside.
2) Spread a thin layer of refried beans or bean dip over bottom of a platter or shallow, heat-proof bowl to anchor first layer of chips.
3) Then spread a layer of chips over beans, top with a layer of cheese, ground beef, onion, tomato and olives. Repeat until all ingredients are used. Or, since this recipe usually makes about 4 layers, you can divide all toppings into 4 portions for even layering.
4) Microwave on high until heated through, about 10 minutes, or bake at 375 degrees F. for 20-30 minutes. Serve warm with sour cream and guacamole dip, if desired. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Roasted Garbanzo Beans with Cajun Spice - One Perfect Bite
Simple Roasted Almonds - Design Wine and Dine
Super Bowl Snacks: Parmesan Crisps - My Man's Belly
Garlic Lime Chicken Wings - Life's Ambrosia
Spicy Garlic Hot Wings - Sea Salt with Food
Ranch Popcorn - 400 Calories or Less
Chili: A Game Day Classic for Super Bowl - The Delightful Repast

Dulce de Leche Ice Cream

From the kitchen of One Perfect Bite...I've made a slight change to the dessert menu for Super Bowl Sunday. Rather than serve sundaes, I've decided to make ice cream sandwiches using dulce de leche ice cream and chocolate wafer cookies. I think they'll make for easier clean-up and might actually be a better fit for our extremely casual menu. This is, hands down, one of the easiest and best ice creams I've ever made. It uses no sugar or eggs, and its sweetness comes from dulce de leche, a thick, caramel flavored sauce that is popular in Latin America. The canned sauce can be found in most large grocery stores, but it can also be made quite easily at home. Homemade versions of the sauce are the only available option for folks living in areas where dulce de leche is not available or is too expensive for them to purchase. The classic sauce is a mix of milk and sugar that is cooked and stirred for hours on end. The sauce that I use is much easier and can be made in one of two ways. Both begin with cans of sweetened condensed milk that are stripped of their paper labels. To make the stovetop version, you'll need to poke two small holes in the lid of a condensed milk can and place it, upright, in a heavy bottomed pot that's been filled with water that comes about a quarter of an inch below the top of the can. The milk is simmered in the can for 3 hours and during that time the water level is kept constant. The method I use is simpler still. I place the cans on their sides in a 5 quart crock-pot, cover them with hot water by at least an inch and cook them, covered, on HIGH power for eight hours. Whichever method you use, be careful when removing the cans from water. They are screeching hot and can cause severe burns. When the cans come to room temperature the sauce, which will be quite thick, is ready to use. It is dissolved in a mixture of milk and heavy cream and quick-chilled before being poured into an ice cream maker. I think you'll like this ice cream. It is delicious and nearly effortless to make. The recipe was originally developed by Mariana Crespo for Gourmet magazine. Here's how the ice cream is made.

Dulce de Leche Ice Cream...from the kitchen of One Perfect Bite, courtesy of Mariana Crespo

Ingredients:
2 cups whole milk
1 cup heavy cream
1-2/3 cups dulce de leche (store bought or homemade)
1/8 teaspoon pure vanilla extract
3/4 cup chopped pecans (2 1/2 to 3 oz), toasted

Directions:
1) Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
2) Freeze mixture in ice cream maker until almost firm, then fold in pecans.
3) Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour. Yield: 1-1/2 quarts.

You might also enjoy these recipes:
Dulce de Leche - David Lebovitz
Dulce de Leche - Cooking for Engineers
Mexican Chocolate Brownies - One Perfect Bite
Mexican Wedding Cookies - Stylish Cuisine
Mexican Hot Chocolate - Elana's Pantry
Dulce de Leche Liqueur Bundt Cake - The Daily Dish
Mexican Milk Chocolate Cake - Sugar Plum
Mexican Chocolate Cake - Bless Us O Lord
Simply Amazing Fried Ice Cream - $The Thrifty Couple in the Kitchen

Mexican Chocolate Brownies

From the kitchen of One Perfect Bite...Food for themed get-togethers rarely causes a problem for a host or hostess, though dessert can occasionally be a challenge. It would be a bit ludicrous to serve flan with football fare, so over the years I've found or developed recipes a bit more fitting for these informal gatherings. My dessert plans for our Southwestern-style Super Bowl gathering, include a moist fudge-type brownie made with Mexican chocolate and ground chiles, and a homemade dulce de leche ice cream that I'll serve with a salted caramel sauce. I'll save the recipe for the ice cream for another day and just concentrate on the brownies tonight. Mexican chocolate can be difficult to find, so rather than rely on the vagaries of the market place, I use a recipe whose ingredients create a reasonable facsimile of the real deal. I think most of you would agree that brownies are among the easiest desserts that can be made. This one is no exception. My recipe for Mexican chocolate brownies is inspired by one that appeared in Gourmet magazine over 15 years ago. While it is not my favorite brownie, it is my favorite for Mexican or Southwestern themed events. I've simplified the original recipe by using store-bought almond meal, and I have added a small amount of ground chili to give the brownies an authentic flavor punch. The chocolate-chili combination is not unusual in Mexican desserts and the flavors work well together. Do not use your standard chili powder to make these brownies. It contains cumin and other additives that don't work well with the chocolate. If you cannot find a New Mexico or an Ancho chili powder, a very small amount of cayenne pepper can be substituted. These brownies are dense and moist and almost like a confection. I think they are deliciously different. I hope you will too. Here's the recipe.

Mexican Chocolate Brownies ...from the kitchen of One Perfect Bite, inspired by Gourmet Magazine

Ingredients:
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 ounces unsweetened chocolate, chopped
1 cup sugar
1/2 cup almond meal
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon ground pure chili powder (i.e. New Mexico or Ancho)

Directions:
1) Preheat oven to 350 degrees F. Butter and flour a 9-inch square baking pan, knocking out excess flour. Set aside.
2) In a heavy 1-1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth. Remove pan from heat and let chocolate cool for 10 minutes.
3) Combine almond meal and sugar in bowl of a food processor and pulse to combine. Stir mixture into chocolate mixture. Add eggs, one at a time, beating well with a wooden spoon until mixture is smooth and glossy. Stir in flour, salt, cinnamon and chili powder until just combined.
4) Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature. Yield: 16 brownies.

You might also enjoy these recipes:
Mexican Wedding Cookies - Stylish Cuisine
Mexican Hot Chocolate - Elana's Pantry
Dulce de Leche Liqueur Bundt Cake - The Daily Dish
Mexican Milk Chocolate Cake - Sugar Plum
Mexican Chocolate Cake - Bless Us O Lord
Simply Amazing Fried Ice Cream - $The Thrifty Couple in the Kitchen

Crock-Pot Pork Posolé

From the kitchen of One Perfect Bite...A traditional Posolé is a spicy stew that's made from hominy, chilies and some type of meat or poultry. Hominy is dried corn that has been softened by soaking it in a mild lye solution. The process separates the hull and germ from the kernel, leaving behind corn kernels that can then be dried and reconstituted for cooking at another time. Hominy is the foundation on which a good posolé is based. The soupy stew is very popular in Mexico and the desert Southwest and, when it's properly made, it can be delicious. I've decided to serve posolé, along with Sonoran hot dogs and super nachos to our guests on Super Bowl Sunday. I hasten to add that my version of this famous stew is not traditional. I add peanut butter and a mole sauce to mine which gives it a more distinctive and unusual flavor. I first tasted the stew with these additions at a competition, and, once I'd sampled it, I knew I would have to incorporate them into my own recipe. I really love this dish. It's a great way to feed a crowd who might be tired of chili, and it is even easier to make. If you wish, the stew can be braised in the oven, rather than cooked in a crock-pot. My only caution is a reminder. While, you can always add more heat, once the chilies are in the pot they are there to stay. So, please use the jalapenos judiciously. Most of you will love this stew. Here's the recipe for those of you who would like to try it.

Crock-Pot Pork Posolé...from the kitchen of One Perfect Bite, inspired by Marybeth Mank

Ingredients:
2 tablespoons extra virgin olive oil
2 pounds boneless pork shoulder, cut into 1-inch pieces
1 large white onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and cut into 1/2-inch
1 red bell pepper, seeded and cut into 1/2-inch dice
2 (14.5-oz.) cans hominy, white or gold, drained and rinsed
1 (14.5-oz.) can diced tomatoes, undrained
1 (15.5-oz.) can kidney beans, undrained
2 tablespoons diced jalapeno or other green chilies
2 tablespoons tomato paste
1/4 cup creamy peanut butter
1/2 cup jarred prepared mole (mole can be found in Latin section of your grocery store) the grocery store]
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
4 cups reduced sodium chicken broth
Optional Garnish:
Sour cream
Fresh chopped cilantro

Directions:
1) Spray 5-quart crock-pot with nonstick cooking spray. Heat olive oil in a large skillet set over medium heat. Add pork and saute until browned on all sides, about 10 minutes. Transfer to crock-pot. Add onions, carrots and garlic to pan and cook until softened, about 5 minutes. Transfer to crock-pot. Stir in bell pepper, hominy, tomatoes, kidney beans and jalapenoes. Mix well.
2) In a separate bowl, combine tomato paste, peanut butter, mole sauce, cumin, oregano, chili powder, cinnamon and 2 cups chicken broth. Whisk until thoroughly combine.Stir in remaining 2 cups broth. Pour over mixture in crock-pot and stir to combine.
3) Cover crock-pot and cook on LOW for 6 hours, or on HIGH for 3 hours. The completed posolé should have the consistency of a stew. If it is too thick, thin with additional chicken broth or water. If too watery, dissolve 2 tablespoon of flour in 1/4 cup broth. When smooth add 2 cups of liquid from stew and stir until smooth. Return to pot and cook until posolé comes to a simmer and thickens slightly, about 10 minutes. Ladle into warm bowls and garnish with sour cream and cilantro. Serve with warm tortilla or cornbread. Yield: 8 to 10 servings.

You might also enjoy these recipes:
Mexican Chicken Wrap - The Life of a Foodie and Her Family
Chicken Tortilla Casserole - Christine's Cuisine
Tostadas - The Farmer's Wife
Caldo de Res - Cooking in Mexico
Mole Chicken - Real Food Whole Health
Tortilla Soup - Katy's Kitchen

This post is also being linked to:
Crock Pot Wednesday at Dining with Debbie

Sonoran Hot Dog

From the kitchen of One Perfect Bite...This is the type of recipe that will cause hardcore foodies to bristle and run for the exits. True, hot dogs are not the stuff of which their dreams are made, so I can't blame them. There are, however, occasions when nothing is quite as satisfying as good old-fashioned grub, so, I'll clear a path and hold the doors for them as they leave the room. I've been mulling what to make for Super Bowl Sunday and I've finally got a fix on what I want to serve. Last year, I did variations of those dishes I lovingly call Asian junk food. There were plates of egg rolls, crab rangoon, barbecued pork and dumplings, as well as bowls of fried noodles served with a warm apricot dipping sauce. This year, mainly because Chinese New Year is also barrelling down on us, I decided I'd head down Mexico way and do a Southwestern feast. Robb Walsh developed a recipe for Sonoran hot dogs that I've wanted to try for the longest time and I thought they'd be perfect for Super Bowl Sunday. I did a test run tonight and am comfortable enough with the results to share the recipe with you. This is a dish that is, for the most part, assembled rather than cooked. You'll have to heat the oven and a frying pan, but the time consuming elements of this dish can be purchased ready made and simply layered into warm and waiting buns. I have access to Mexican bakeries where bolillos, the Mexican version of a torpedo roll, can be purchased. They are a perfect bun for this outrageous hot dog. They are thick enough to hold ingredients without disintegrating, but small enough to prevent the filling from being upstaged by the bread. I realize that most of you don't have access to specialty bakeries, so the best route for you to take is to buy sturdy, but soft, buns that are approximately the same size as your hot dogs. As long as the hot dogs don't sit too long before serving you'll be fine. Good hot dogs are important and those that "answer to a higher authority" would be an excellent choice to use here. You will also find these much easier to make if you use a really thin-sliced bacon. Hassles with layering can be avoided if you have everything set to go before you begin cooking the hot dogs. The original recipe calls for pan grilling the wieners on a comal, the griddle on which tortillas are cooked. I cooked mine under the oven broiler to simplify things and contain the mess. It works perfectly, as long as you rotate the hot dogs so all their surfaces cook. I really think you'll like these. I hope you'll give them a try. Here's the recipe.

Sonoran Hot Dogs...from the kitchen of One Perfect Bite inspired by Robb Walsh

Ingredients:
3 tablespoons mayonnaise
1 teaspoon Tabasco or other hot sauce
Juice of 1 large lemon
8 all-beef wieners (fat ones work better than long ones)
8 slices extra-thin bacon
8 torpedo rolls or bolillos
1/2 cup warm refried beans
1 cup guacamole
1/2 cup grated jack or cheddar cheese
1/2 cup chopped onion
1/2 cup chopped tomato
1/2 cup Salsa Verde

Directions:
1) Mix mayonnaise, Tabasco, and lemon juice and put into a squeeze bottle.
2) Wrap hot dogs with bacon slices, covering completely. Grill or broil them, rolling hot dogs until bacon is crunchy on all sides, about 7 minutes.
3) Cut a pocket into buns to form a "boat" and toast them in oven or on a grill.
4) When hot dogs are cooked, divide beans and guacamole among eight rolls, spooning them inside pocket and spreading on either side of rolls. Spread cheese down the middle. Using tongs put one piping-hot bacon-wrapped hot dog into pocket of each roll. Top each with onions and tomatoes. Spread Salsa Verde across top. Apply mayonnaise blend in squiggles over tops of hot dogs. Yield: 8 servings.

You might also enjoy these recipes:
Chimichanga Dogs - Girlichef
Dogzilla Hot Dogs - Mrs. Regueiro's Plate
Andersen Hot Dogs: Gourmet Style - Kalle Bergman's Honest Cooking
Seriously Scandinavian: Hot Dogs from the Cold North - Kalle Bergman's Honest Cooking
Chicago Red Hots - Food Nerd Ciao
Ultimate Bacon Cheese Dogs - Gourmet Mom on the Go
Spicy Mango-Pineapple Hot Dogs - Coconut and Lime
Coney Dogs - Real Mom Kitchen
Fancy Hot Dogs - Simply Recipes
Classic Chicago Hot Dog - Easy and Tasty Food

Hot dog lovers will want to see this feature in Bon Appetit: Global Hot Dog Guide

Conchas - Mexican Shell-Shaped Sweet Rolls

From the kitchen of One Perfect Bite...The town in which I live is surrounded by small and tightly knit farming communities. Agriculture has brought amazing diversity to this valley and it is not uncommon for farm workers to form communities of their own within the larger demographic. Tucked here and there, in towns originally settled by Germans and Scandinavians, you can find bodegas, panaderias and cantinas, as well as an occasional noodle bar that all speak to the tastes of the newer inhabitants. All refute the claim of full assimilation into the fabric of the larger community. Not all of the old ways can easily be put aside, and these are places where one's habits and memories of home are understood and can be shared. They are also a rich source of information and taste memory for culinary gypsies who travel back roads and byways to seek their treasures out. I had my first concha in just such a place about 10 years ago. A concha is a light, almost cloud-like, Mexican sweet roll that has a sugar-shell pattern on its top. They are lovely when fresh and Lucullean when fresh and warm. They are also dirt cheap and, even now, can be had three for a dollar. My determination to make them has nothing to do with cost and is based solely on my need to put another notch in my culinary belt. I need to know I can make them. I've been baking bread this week and because all my paraphernalia was handy, I thought I'd give conchas another try. I've mastered the bread portion of this treat a while back, but my toppings, while getting better, are still pitiful. The topping is actually a doughy sugar paste that is placed on top of formed and risen dough and carved in place. In case you can't tell, I've used a shell pattern for my sweet rolls. I had planned to share professionally made conchas with you so you could see how beautiful they can be, but they had all been sold by the time I got to the bodega. We'll just have to carry on with mine. I hope those of you who are into bread and have never made a concha will give these a try. I hope those of you who do not bake will try a concha, at least once, now that you know how delicious they can be. Here's the recipe for those of you who'd like to try your hand at making these.


Conchas - Mexican Shell-Shaped Sweet Rolls...from the kitchen of One Perfect Bite, inspired by The Big Apple

Ingredients:
Dough
2-1/4 teaspoons active dry yeast
1/2 cup warm water
1/2 cup evaporated milk
1/4 cup + 2 tablespoons white sugar
1 teaspoon salt
1/3 cup butter or margarine, melted
1 egg
4 cups all-purpose flour
1/2 teaspoon ground cinnamon
Topping
2/3 cup white sugar
1/2 cup butter or margarine
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Directions:
1) To make dough: In a large bowl, stir together yeast and warm water. Mix in milk, sugar, melted butter, salt, egg and 2 cups flour. Gradually mix in remaining flour, and 1/2 teaspoon cinnamon. Turn dough out onto a floured counter to knead as soon as it pulls together enough. Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
2) To make topping: In a medium bowl, beat sugar and butter until light and fluffy. Stir in flour until mixture is consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into other half.
3) To assemble: When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes. Preheat the oven to 375 degrees F. Bake for 20 minutes, or until lightly golden brown. Yield: 1 dozen rolls.

You might also like these recipes:
Bolillos - Girlichef
Besos - A Mexican Sweet Bread - Tennie Cakes
Capirotada Mexican Bread Pudding - Homesick Texan
Pan de Muerto - One Perfect Bite
Pan de Muerto - Wild Yeast
Conchas de Colores Naturales - Wild Yeast

This post is being linked to:
Wild Yeast - Yeast Spotting

Soft Whole Wheat Rolls

Ready for the oven.



Ready for the table.

From the kitchen of One Perfect Bite...I have, for the longest time, been looking for a recipe that would produce a soft whole wheat roll that was as delicious as it was healthy. To that end, I tested three new recipes this week and I'm happy to report that, while not yet there, I'm gaining ground. I'm featuring the best of the lot tonight and I think you'll really enjoy it. The recipe originally appeared in Eating Well Magazine. It's a bit unusual in that it uses low gluten cake flour to help make a soft dough. If you do not keep cake flour in your pantry and don't want to purchase it just to try this recipe, all-purpose flour can be substituted. Just remove 2 tablespoons from each cup of flour that you measure and you'll be fine. While this works well with bread, the results are less satisfactory when making a cake, so be careful where you use this substitution. I wanted a hint of molasses in my rolls, so I used turbinado rather than granulated sugar in my version of the recipe. Turbinado is just another name for raw sugar, that still has its molasses content intact. It's made from sugar cane juice that is heated and crystallized. Some consider it to be more healthy because it is less processed than granulated sugar. I use it when a want a hint of molasses flavor in a dish and I usually keep it on hand because the Silver Fox likes it in his coffee. It is not a key ingredient here and you can use granulated or brown sugar if you prefer. I know those of you who try these rolls will love them. Here's the recipe.

Soft Whole Wheat Rolls...from the kitchen of One Perfect Bite inspired by Eating Well Magazine

Ingredients:
1-1/2 cups warm low-fat milk
1/4 cup turbinado sugar
1/4 cup unsalted butter, melted
1/4 cup canola oil
3 large eggs, divided
2-1/4 teaspoons active dry yeast
3 cups whole-wheat flour
2 cups cake flour, divided, plus more for dusting
1-1/4 teaspoons salt
2 tablespoons wheat germ

Directions:
1. Whisk milk, sugar, butter, oil and 2 eggs in a large bowl. Whisk yeast, whole-wheat flour, 1-1/2 cups cake flour and salt in a medium bowl. Gradually stir dry ingredients into the wet ingredients using a wooden spoon. The dough will be very sticky.
2) Sprinkle 1/2 cup cake flour on a work surface. Turn dough onto it and knead until all flour is incorporated, 1 to 2 minutes. Coat a large bowl with cooking spray. Transfer dough to bowl, coat top with cooking spray and cover with plastic wrap. Let rise at room temperature (about 70°F) until doubled in volume, 1-1/4 to 2 hours.
3) Coat a 10-inch round pan with cooking spray. Turn dough out onto a lightly floured work surface. Divide into 12 equal sized pieces. Roll each piece into a ball. Arrange balls in pan. Cover with plastic wrap and let rise at room temperature until almost doubled in size, about 1-1/4 hours.
4) Preheat oven to 400 degrees F. Whisk remaining egg in a small bowl, and brush tops of rolls with it (you'll have some left over); sprinkle with wheat germ. Bake the rolls until light brown on top, about 20 minutes.

You might also enjoy these recipes:
Buttered Rosemary Rolls - A Feast for the Eyes
90 Minute Dinner Rolls - Drick's Rambling Cafe
Sweet Potato Bread Dinner Rolls - Pham Fatale
Sour Dough Dinner Rolls - Phoo-d
Potato Dinner Rolls - Sweet and Savory Tooth
Parker House Rolls - The Pioneer Woman Cooks
Soft Garlic Knots - Annie's Eats
Anadama Rolls - One Perfect Bite

This post is being linked to:
Wild Yeast - Yeast Spotting

Maine Shrimp Chowder - Pink Saturday

From the kitchen of One Perfect Bite...This is a light and lovely soup that's more like an oyster stew than a traditional seafood chowder. Save for shrimp and potatoes, there is little in this soup to distract from the briny taste of its creamy, but thin, broth. A traditional chowder has a base of bacon and is thickened with crushed crackers or a roux. They were originally made with chunks of fish and vegetables that were boiled in a large pot that the French called a "Chaudiere." The Chaudiere named both the cooking vessel and the stew that cooked in it. Over time, the word was corrupted by our New England ancestors and the stew became known as a chowder. Today's chowder contains no bacon, and no thickener of any type is added to the milk or cream in which the shrimp are simmered. This is a really easy dish to make. If you are at all skilled with a knife, you can move this simple meal from pot to table in less than 45 minutes. I found the recipe at Ocean Breezes and Country Sneezes, a wonderful blog that I hope you all will visit. I've made some small changes to the recipe. I cut all ingredients in half because this type of chowder doesn't reheat well. I also utilized the shrimp shells to help flavor the chowder base. While you can use light cream or half-and-half to make a slightly richer chowder, an effort to make it less rich by using reduced fat milk will yield disappointing results.. I know that those of you who try this chowder will love it. Here's the recipe.

Maine Shrimp Chowder...from the kitchen of One Perfect Bite inspired by Mary at Ocean Breezes, Country Sneezes

Ingredients:
1 pound of fresh shrimp in shells
2 cups light cream, half-and-half or whole milk
1/2 cup grated cheddar cheese
1 large onion sliced
2 tablespoons butter
3 medium russet potatoes, cut in 1/4-inch slices
1 cup boiling water
1 teaspoons salt
1/4 teaspoon pepper
1 tablespoons minced flat-leaf parsley

Directions:
1) In a medium saucepan, bring cream or milk to a simmer over medium heat. Reduce heat to low.
2) Shell and de-vein shrimp. Rinse shells and place in pan with simmering cream. Cover and simmer very gently for 15 minutes. Pour cream or milk through a sieve. Discard shells. Add cheese and stir until cheese melts. Keep warm.
3) Meanwhile, saute onions in hot butter in deep pot until tender. Add boiling water, then sliced potatoes, salt and pepper. Simmer covered 15 minutes or until potatoes are tender. Then add shrimp, and hot milk and simmer just until shrimp turn pink and are cooked through. Sprinkle with parsley and serve immediately. Yield: 3 to 4 servings.

You might also enjoy these recipes:
Bouillabaisse - The Hunger Struck
Fish Soup - Tobias Cooks
Oyster Stew - Seriously Soupy
Provencal Seafood Bisque - Simply Recipes
Swedish Fish Soup - Klutzy Chef
Fish and Shellfish Soup, Spanish Style - The Winter Guest
Seafood Bourride - Blue Kitchen
Manhattan Clam Chowder - One Perfect Bite
New England Clam Chowder - One Perfect Bite

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Spaghettini with Garlic and Lemon

From the kitchen of One Perfect Bite...I love the spare simplicity of Shaker and Bauhaus design, and, on very busy days, I appreciate that same simplicity in my food. Today was a day made busy by a wonderful break in the weather. The almost balmy day kept me outside for far too long and made dinner preparation a rushed affair. On nights like this, I grill a steak or chicken and pair them with a simple, nearly naked, pasta that I like to sauce with lemon and garlic and very little else. It makes for an easy meal that can be on the table in minutes and the leftover pasta is good for a lunch or two as well. The recipe on which my lemon pasta is based originally appeared in Gourmet magazine. Giada De Laurentiis has a similar recipe that is enormously popular with her fans and readers. If you like simply sauced pastas, you'll quickly make this dish your own and not bother with recipes at all. Before you do that, however, there are a few things you'll have to keep in mind. Your first consideration should be the garlic. It burns quickly and should be cooked only until it colors. If it burns, you'll have to toss the oil in which it cooked and that's a waste of time and money. Another concern, especially for those of you who still have young children at the table, is how hot you want the dish to be. The heat here is provided by red pepper flakes and a range of measure is given for their use. Only you know your family's tolerance for heat. Most folks, at least initially, will be more comfortable at the lower end of that range. You also can control the amount of lemon and garlic you use in the recipe. I offer my choices only as suggestions, but, I hasten to add, they are suggestions that work, and they are sound choices for your first execution of the recipe. It's also important to remember that pasta never waits for sauce, the sauce should be waiting for the pasta. I think you'll like this dish. It's inexpensive, easy to make and really tasty. It is also a great entree for Meatless Mondays. Here's my version of the recipe.

Spaghettini with Garlic and Lemon...from the kitchen of One Perfect Bite adapted from Gourmet Magazine

Ingredients:
1 lb spaghettini or capellini
6 large garlic cloves, minced
1/4 to 3/4 teaspoon dried hot red pepper flakes
1/3 cup extra-virgin olive oil
Finely grated zest of 1 large lemon
Juice of 1 large lemon
1-1/2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1/2 cup chopped fresh flat-leaf parsley

Directions:
1) Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
2) While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
3) Add pasta and toss with sauce and parsley. Add more water if sauce seems too dry. Yield: 4 main course servings.

You might also enjoy these recipes:
Spaghetti Sauce (Rule of One) - Moogie and Pap
Bolognese Sauce - Radishes and Rhubarb
Fresh Tomato Basil Sauce - Adventures in the Pioneer Valley
Roasted Red Pepper Pasta Sauce - Simply Recipes
Fresh Tomato and Zucchini Pasta Sauce - Coconut and Lime
Pork Bolognese - A Dash of Sass

Lemon Pound Cake

From the kitchen of One Perfect Bite...This is a lovely cake, but to my great surprise, I haven't been able to find it on other blogs or recipe sites. It was developed for Gourmet magazine ages ago, and, while this gorgeous pound cake should be manna for lemon lovers, it seems to have fallen into obscurity. Pound cakes were traditionally made with a pound of each of flour, butter, eggs and sugar. Nowadays, ratio, rather than weight, defines this classic, and any cake made with ingredients in a 1:1:1:1 ratio is considered to be a pound cake, regardless of its component weight. If you are interested, more detailed information about this type of cake can be found here. Pound or butter cakes get their lift from a combination of butter, eggs and baking powder. They are heavier and richer than sponge cakes and they are also easier to make. They are not foolproof, but if you measure your ingredients carefully you should have a lovely cake to serve your family. We'd all have better and more consistent luck with our baked goods if we weighed our ingredients. Unfortunately, most of us do not yet do that. When I prepare dry ingredients for baking, I spoon rather than scoop them into a measuring cup. I also level the content of the cup with the back of a knife rather than my fingers. When you look at the ingredient list for this cake, you will undoubtedly notice that it calls for 1/4 cup lemon zest. That is not a mistake. Five large lemons will yield that amount of zest, but a caution must be issued here. Make sure you avoid the white pith when you zest the lemons. The pith will make the cake bitter and its after taste can be downright unpleasant. Your cake will probably need more time in the oven than the recipe suggests. Mine required an hour to bake. This is a wonderful cake for lemon lovers and it makes a perfect base for macerated fruit. When the recipe was published, it was suggested that the cake be served with strawberries. While it's delicious served that way, I actually prefer to serve it with a blueberry or blackberry compote. Perhaps that's an unconscious homage to the state of Oregon. I hope you'll try this recipe. I love this intensely lemon-flavored cake. I think you will, too. Here's the recipe.

Lemon Pound Cake...from the kitchen of One Perfect Bite, adapted from Gourmet Magazine

Ingredients:
Cake
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
2 cups granulated sugar
1/4 cup finely grated lemon zest
6 large eggs
1-1/2 teaspoons vanilla extract
1/4 cup whole milk
1/4 cup fresh lemon juice
Glaze
1 cup + 1 tablespoon confectioners' sugar
2 tablespoons fresh lemon juice

Directions:
1) Move a rack to the middle of oven. Preheat oven to 325 degrees F. Butter and flour a kugelhopf or other 2-quart bundt plan. Set aside.
2) Whisk together flour, baking powder and salt in a bowl. Set aside.
3) Using paddle attachment, beat butter, granulated sugar and lemon zest in the bowl of an electric stand mixer at medium speed, until pale and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating well after each additin. Beat in vanilla. Reduce mixer speed to low. In three batches beginning and ending with flour, add flour, alternately with milk and lemon juice, and beat just until combined.
4) Spoon batter into pan and smooth top. Bake unil cake is golden brown and a cake tester inserted in several placed comes out clean, about 45 to 55 minutes.
Cool cake in pan on a rack for 15 minutes, then invert onto a rack to cool completely.
5) While cake cools, whisk confectioners' sugar into lemon juice in a small bowl until smooth and thick.
6) When cake is cool, set rack over a baking sheet or waxed paper. Drizzle glaze over cake, letting it drip down sides. Serve cake with fruit if desired. Yield: 10 to 12 servings.

You might also enjoy these recipes:
Meyer Lemon Bars - Tasty Easy Healthy Green
Lemon Cakes - Pastry Studio
Lemon Tart Brulee - Sticky Gooey Creamy Chewy
Cookie Carnival: Lemon Ricotta Cookies - How to Eat a Cupcake
Lemon Swiss Roll - The English Kitchen
Lemon Cream Filled Cake - Cookie Madness
Lemon Poppyseed Muffins - Sweet Bites
Old-Fashioned Lemon Pudding - One Perfect Bite
Lemon Cloud: A Creamy Tofu Dessert - One Perfect Bite
Lemon Buttermilk Ice Cream - One Perfect Bite

Crock-Pot Greek-Style Beef Stew

From the kitchen of One Perfect Bite...As you know, stifado is a Greek stew. It can be made with rabbit, hare or beef and it's slowly simmered with a quantity of onions until the cubed meat is meltingly tender. The stew is both sweet and sour and is fairly unique in the spices that are used to flavor it. The dish I'm featuring tonight is Greek-like. I would never claim it to be authentic and I don't want to become embroiled in arguments waged by those who believe theirs to be the definitive stew. I've combined stew meat, pearl onions and tomatoes in a slow cooker and seasoned them with cinnamon, allspice and cloves to produce a stew that becomes Greek-like when topped with feta cheese and walnuts. This is a no fuss dinner and once the meat and onions have been browned, it is a meal that takes care of itself. The recipe I used was was developed by Lynn Alley, and the only change I've made to it, is to use a bit more garlic and add a small amount of vinegar at the end of cooking. Those of you who love to use the crock-pot or slow cooker will love this recipe. Those of you who do not can achieve the same results by braising the stew in a 250 degree F. oven for 6 to 7 hours, or until the meat is fork tender. Either way, you'll have a wonderful family meal that is delicious when served with rice and a salad. The recipe calls for a bouquet garni. Remember you can use a coffee filter rather than cheesecloth to hold the herbs and spices in place. Here's the recipe.

Crock-Pot Greek-Style Beef Stew...from the kitchen of One Perfect Bite courtesy of Lynn Alley

Ingredients:
3 tablespoons olive oil, divided
2 tablespoons all-purpose flour
Pinch of salt and freshly ground black pepper, more to taste
2 pounds boneless beef stew meat or top round steak, trimmed or fat and cut into 1 1/2-inch chunks across the grain
24 white pearl onions, trimmed
1 can (28 ounces) crushed tomatoes, undrained
1/2 cup hearty red wine
3 bay leaves
2 cinnamon sticks (4-inch)
4 cloves garlic, smashed flat
8 whole cloves
4 allspice berries
Kitchen twine (for bouquet garni)
1 tablespoon red wine vinegar
1/4 pound feta cheese, crumbled, for serving
3/4 cup coarsely broken walnut pieces, for serving
1/2 cup finely chopped fresh Italian parsley, for serving

Directions:
1) In a large skillet over medium-high heat, heat 1-1/2 tablespoons oil until very hot. While it is heating, combine flour, salt and pepper in a large zipper-top plastic bag. Add beef chunks to bag and shake until well coated. Add half of beef to hot oil and brown on all sides, for 3 to 4 minutes. Transfer to a medium or large slow cooker. Repeat browning with remaining 1-1/2 tablespoons oil and remaining beef. Transfer to slow cooker.
2) Add onions to skillet and brown slightly, stirring, over medium-high heat. Transfer to a bowl and refrigerate, bringing them to room temperature after 2 1/2 hours.
3) Using same pan, add tomatoes, their juice and wine and bring to a boil, scraping up browned bits stuck to pan. Pour into cooker.
4) Make a bouquet garni of bay leaves, cinnamon sticks, garlic, cloves and allspice berries by wrapping them in cheesecloth or a coffee filter and tying bundle with kitchen twine; submerge into the stew. Cover and cook on low for 3-3 1/2 hours.
5) At three hour mark, add room-temperature onions, cover and continue to cook on low until the meat is tender, another 3 to 3 1/2 hours. Remove bouquet garni, stir in vinegar and season with salt and pepper to taste. Stir gently so as not to break up onions. Serve topped with feta cheese, walnuts and parsley. Yield: 6 servings.

You might also enjoy these recipes:
Mushroom Bourguignon - Elle's New England Kitchen
Coffee and Chili Braised Pot Roast - Cara's Cravings
Crock-Pot Vegetarian Chili - Spice Opolis
Sunday Suppers: Cassoulet - Stacey Snacks
Beer Stew - Food and Whine
Crock-Pot Southwestern Sausage and Hominy Stew - One Perfect Bite

Sun-Dried Tomato Soup

From the kitchen of One Perfect Bite...This is the sun-dried tomato soup that Bob made last Sunday. He found the recipe in an old issue of Food and Wine magazine and had clipped it, hoping I'd give it a try. That hadn't happened and it had been languishing a good long while. He remembered the recipe when we were planning a light supper for our rainy day interlude. We quickly agreed on toasted cheese and bacon sandwiches made with chunky slabs of peasant bread and some English cheddar and Irish bacon we had received for the holiday. We both thought the deeply colored soup would be a perfect accompaniment. Many of you know that the Silver Fox was trained as a cook by the army. The story of that misadventure can be found here. While he rarely cooks anything other than holiday breakfasts, he is quite skilled in the kitchen when he wants to be. As you might suspect, I revel in the moments he wants to be. I quickly surrendered half the kitchen and let him have a go at it. This is a pantry soup, so, we had everything he needed to make it on hand. The soup is lovely, but there are a few things you should be aware of if you decide to make it. This bears no resemblance to your mother's tomato soup. As a matter of fact, the soup has the color you associate with a bowl of chili and the predominant flavor is the very distinctive taste of oil-packed sun-dried tomatoes. Palates that like bold flavors will love this soup. Others, probably not so much. The task of making it can be made easier if you use a food processor to chop the tomatoes. If you don't have one at your disposal, snip the tomatoes with kitchen shears as they can be hard to cut with a knife. Bob added a whole can of diced tomatoes and their juices to the recipe and also used a small quantity of concentrated sun-dried tomato paste to intensify the flavor of the soup as it neared the end of cooking. You can have the soup ready for the pot in 20 minutes and on the table in much less than an hour. This will probably never replace your recipe for tomato soup, but it is a wonderful change of pace for those who like strong flavors. We will be making it again. Here's the recipe.

Sun-Dried Tomato Soup...from the kitchen of One Perfect Bite courtesy of Grace Parisi and Food and Wine Magazine

Ingredients:
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 garlic clove, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
1 (14.5-oz.) can diced tomatoes, drained but juices reserved
1 (14.5-oz.) can chicken broth
2 thyme sprigs
Salt and freshly ground pepper
1 tablespoon concentrated sun-dried tomato paste or canned tomato paste
1/4 cup heavy cream

Directions:
1) In a large saucepan, melt butter in the olive oil. Add onion and garlic and cook over moderately high heat, stirring until softened, about 4 minutes. Add sun-dried tomatoes and canned tomatoes. Combine reserved tomato juice and chicken broth in a 3 to 4 cup measure. Add water to make three cups liquid. Add liquid to pot with thyme. Season to taste with salt and pepper. Cover and simmer over low heat until vegetables are very soft, about 20 minutes. Discard thyme sprigs. Stir in tomato paste.
2) Transfer small batches of soup to a blender and puree. Return to pot and warm over low heat. Stir in creme fraiche or cream and heat through. Season to taste with salt and pepper. Yield: 4 servings.

You might also enjoy these recipes:
Hearty Tomato Soup - Pennies on a Platter
Tuscan Tomato-Basil Soup - Teenie Cakes
Roasted Tomato Soup - Jenn Cuisine
Creamy Tomato Soup and Foccacia - Inquiring Chef
Tomato Basil Soup - Katy's Kitchen
Tomato Soup with Chickpeas and Spinach - Seriously Soupy
Creamy Tomato Soup with Basil - Verses from my Kitchen

Old-Fashioned Gingerbread with Cheesecake Pockets - Blue Monday

From the kitchen of One Perfect Bite...Our day began with an early rain so intense it sounded like hail bouncing off the metal roof. While it might not wake the dead, its tattoo brought the Silver Fox and I to the table at an early hour. We lit the fire and shared a pot of coffee as the house warmed to the new day. We lazed a bit and then readied for what we thought the day might bring. Our plans had no contingency for precipitation that would not stop. Oregon winter rains, while heavy, are rarely constant and cloud breaks make it possible for the swift of foot to get out for at least short periods of time. There were no cloud breaks today and the rains were heavy enough to maroon us on our hillside for the day. We read a bit and then both gravitated to the kitchen. Bob rolled up his sleeves and started on a soup he had been wanting to try, and I, by consensus, went to work on an old-fashioned gingerbread we have both come to treasure. Gingerbread regularly appeared on the tables of our childhood and, for both of us, it is a food that evokes memories of warmth and comfort and a world forever young. Strangely enough, the recipe I use these days has replaced the one that came from Bob's family kitchen. The interloper was developed by Lynne Rossetto Kasper for The Splendid Table and I must tell you that for a new-fashioned recipe it makes the best old-fashioned gingerbread I've ever tasted. It is moist and dark and barely sweet but brimming with old-world flavor. The depth of its flavor can be controlled by the type of molasses and brown sugar you use to make the cake. The cheese pockets in the gingerbread are something I don't normally include, but I used them today to add a bit of contrast for the photo. I honestly don't think they add much taste to the finished cake, but they don't harm it either. Gingerbread was loved by our European ancestors for what they believed were its medicinal values. They considered it to be a cure-all for a range of ailments and, in dried and crushed form, used it as baby food for colicky infants. Ginger is known to settle upset stomachs, so they may not have been too far off base. I serve it because we love its taste and knee-bending aroma. Only bread has more allure as it bakes. I like to serve this warm with lemon sauce or maple whipped cream. The cake is very easy to make and you can have it oven ready in about 15 minutes. I do hope you'll try this. Here's the recipe.

Old-Fashioned Gingerbread with Cheesecake Pockets...from the kitchen of One Perfect Bite, courtesy of Lynne Rosetto Kasper

Ingredients:
Cheese Filling Mixture
1 egg
4 ounces cream cheese
1/4 cup sugar
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
Gingerbread
2 cups less 2 tablespoons unbleached all-purpose flour (measure by spooning into cup and leveling)
1 generous teaspoon baking soda
Generous 1/2 teaspoon salt
1 tablespoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon fresh ground black pepper
6 tablespoons unsalted butter, melted
3/4 cup dark molasses
3/4 cup very hot water (190 degrees)
1/3 cup packed dark brown sugar
1 large egg

Directions:
1) To make the cheese mixture: Beat cream cheese until light and smooth. Add egg, sugar, lemon juice and vanilla and beat until well-blended. Set aside.
2) Butter an 8-inch square pan. Fit bottom with parchment paper. Butter paper and flour pan. Set aside. Preheat oven to 350 degrees F.
3) Whisk flour, baking soda, salt and spices together in a medium bowl. Set aside.
4) In a large mixing bowl, beat together butter, molasses, hot water and brown sugar. When the mixture is almost frothy, beat in egg and gradually add flour mixture. Stir just until blended.
5) Pour half of batter into pan. Drop spoonfuls of filling over batter and pour remaining batter over top of filling. Bake 35 to 40 minutes, or until a tester inserted in center of cake comes out clean. Cool on a rack in pan for a moist cake. For a drier consistency, cool 10 minutes, then turn out of pan and set on rack to cool. Yield: 9 servings.

You might also enjoy these recipes:
Caramel Apple Gingerbread Upside Down Cake - Cafe Johnsonia
Gingerbread Cream Cheese Muffins - All Day I Dream About Food
Chocolate Gingerbread Cupcakes - Chocolate Moosey
Deep Dark Spicy Gingerbread with Coffee Glaze - Luna Cafe
Chocolate Gingerbread Bars - The Parsley Thief
Gingerbread Cheesecake - Coffee and Tea
Gramercy Tavern's Gingerbread - Smitten Kitchen

This post is being linked to:
Smiling Sally - Blue Monday

Parmesan Tortilla Crisps

From the kitchen of One Perfect Bite...We thought they could. We thought they would. They didn't. The victory that once seemed certain, eluded them that day. Our team, the Ducks, lost the BCS championship last Monday and it would be true, though sad to say, "There was no joy in Mudville" on that cold dark winter day. Some take such loss in measured stride while others turn away and it was then I learnt a lesson hard, to share with you today. Never, never, never say, "It's just a game" to a grieving sports enthusiast. Your sanity and ancestry will be questioned. Fortunately, there was food to help make things right. I know you have a score of snacks to serve with drinks on game days. I'd like you to consider just one more. The recipe for these crisps was developed by Giada De Laurentis and you might want to give it a try. They are good, inexpensive and very easy to make. They can be made up to two days before serving in they are kept in airtight containers at room temperature. I doubt you'll have to worry about leftovers. Here's the recipe.

Parmesan Tortilla Chips...from the kitchen of One Perfect Bite courtesy of Giada De Laurentis

Ingredients:
1/4 cup extra-virgin olive oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
12 (6-inch) corn tortillas
1 cup freshly shredded Parmesan
1/4 to 1/2 teaspoon salt

Directions:
1) Preheat the oven to 375 degrees F.
2) Line 2 heavy large baking sheets with aluminum foil. Whisk oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush oil mixture over both sides of tortillas. Stack tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange strips in a single layer over the baking sheets. Sprinkle cheese and salt over strips. Bake until strips are golden brown and crisp, about 12 minutes. Yield: 5 to 6 servings.

You might also enjoy these recipes:
Baked Tortilla Chips - In Flora's Kitchen
Pizza Bites - Cookbook Confessions
Rosemary Parmesan Coins - Stylish Cuisine
Sweet Spiced Nuts - Around My Family Table
Festive Feta Dip - My Kitchen Adventures
Sweet and Spicy Candied Pecans - Baking Bites

Crock-Pot Southwestern Sausage and Hominy Stew

From the kitchen of One Perfect Bite...The third recipe in this month's crock-pot series would be given a pass, if pass/fail were the only grading options available. Were I to continue with the baseball analogy used with the other recipes we've featured so far, I'd call this a double play. Let me immediately add that there is nothing wrong with this dish. As a matter of fact, if there are teens in your house it might become a family favorite. My problem is that I think the recipe used to make this very basic dish is contrived. You don't really need a slow cooker to prepare it. This earthy casserole can be simmered stovetop or cooked in a microwave at the same time the rice that accompanies it is made. This is not a dish that needs to simmer for hours at a low temperature. You may want to prepare it that way, but it is not necessary and will add very little flavor to the finished dish. Most of the ingredients used in this stew come from cans and, like all dishes of this type, it is super simple to make. Texture in the dish is provided by the add-ons found at the end of the recipe. Don't forget them. The mango is used to brighten the flavor of the stew. If you don't have one, you can substitute a sweet apple or pear and get nearly the same affect. I think that those of you who are looking for crock-pot or slow cooker recipes will like this a lot. It's easy to do and very affordable. Here's the recipe.

Crock-Pot Southwestern Sausage and Hominy Stew...from the kitchen of One Perfect Bite, courtesy of Beth Hensperger and Julie Kaufmann as featured in their book Not Your Mother's Slow Cooker Cookbook

Ingredients:
1-1/2 cups prepared salsa, medium or hot (I recommend hot)
1 cup coarsely chopped red bell pepper (1-inch pieces)
1 cup coarsely Chopped yellow pepper (1-inch pieces)
1 (10-oz.) bag frozen corn, thawed
1 tablespoon chili powder
1 (15.5-oz.) can white or golden hominy, rinsed and drained
1 (12-oz.) package smoked turkey sausage, cut into 1/2-inch rounds
2 tablespoons tequila
For Serving:
3 cups hot cooked long-grain white or brown rice
1/2 cup crushed tortilla Chips
1 medium-large ripe mango (10 to 14-oz.) peeled and sliced off the pit
1/3 cup chopped cilantro
1/4 cup chopped green onion (white and tender green)
3/4 cup sour cream

Directions:
1) Combine salsa, bell peppers, corn, chili powder, hominy, sliced sausage and tequila in slow cooker. Cover and cook on LOW for 5 to 7 hours.
2) To serve, divide rice among 4 bowls; top each serving with stew, crushed chips, mango slices (I diced my mangoes), cilantro, green onions and a big dollop of sour cream. Serve immediately. Yield: 4 servings.

Your might also enjoy these recipes:
Taco Pie - Home Cooking Rocks
Chicken Chilaquiles - Baked Cupcakes
Stacked Green Chile Enchiladas - My Baking Heart
Shortcut Chili Colorado - Shamrocks and Shenanigans
Mexican Lasagna - And Then I Do the Dishes
Posole - Around My Family Table

Crock-Pot Golden Vegetable Soup and Creme Fraiche

From the kitchen of One Perfect Bite...This lovely soup is a crock-pot home run. While there is a good deal of chopping involved in its preparation, once that's done, this is an effortless meal. The soup comes from the Normandy region of France and it is made with root vegetables that are simmered to submission and then puréed. The soup has a silken texture that is further enhanced by a final enrichment of crème fraiche which adds tang, as well as creaminess, to the finished product. If you like potato soup, I suspect you'll love this creamy Norman version. While the soup was selected for it delicious flavor, its color is also a lure at this time of year. Our skies here can be gray for days on end, so I like to bring sunshine to our table using vibrantly colored food. This soup is the color of molten gold and it's perfect for warming bodies and warding off winter's chill. The ingredients needed to make it are plentiful and can be found in any store at this time of year. If you make your own crème fraiche, the soup is also a bargain. I'm including a recipe for crème fraiche for those of you who want to make your own. It is simple to do, but once made, it needs to sit for at least 8 hours in order to thicken, so plan your time accordingly. The recipes were developed by Beth Hensperger and Julie Kaufmann and I found both recipes in their book, Not Your Mother's Slow Cooker Recipes for Entertaining. I hope you give them a try. Here are the recipes.

Crock-Pot Golden Vegetable Soup..from the kitchen of One Perfect Bite courtesy of Beth Hensperger and Julie Kaufmann

Ingredients:
2 tablespoons butter, softened
2 large yellow onions, chopped
3 leek, white and tender green, sliced 1/2-inch thick
6 medium-sized carrots, sliced 1/2-inch thick
6 medium size russet potatoes, peeled and sliced 1/4-inch thick
2 large turnips, peeled and sliced 1/2-inch thick
2 quarts boiling water or chicken broth
Salt and pepper to taste
1-1/2 cups crème fraiche

Directions:
1) Rub bottom half of slow cooker insert with butter. Add onions, leeks, carrots, potatoes and turnips. Add boiling water or broth, and cook on LOW until vegetables are tender, about 6 to 8 hours.
2) Using an immersion blender, puree soup. Alternatively, transfer soup to a food processor or blender and working in batches, puree soup. Season to taste with salt and pepper. Stir in crème fraiche, cover, and cook on LOW until heated through, about 20 minutes. Do not allow soup to boil. Serve immediately. Yield: 8 servings.



Photo courtesy of Mozzco.Com

Crème Fraiche..from the kitchen of One Perfect Bite courtesy of Beth Hensperger and Julie Kaufmann

Ingredients:
1 cup heavy or heavy whipping cream
1/3 cup full-fat sour cream or buttermilk
2 tablespoons full-fat plain yogurt containing acidophilus cultures

Directions:
1) Combine heavy cream, sour cream and yogurt in a small bowl. Whisk until smooth. Cover with plastic wrap and let stand at room temperature until thickened, 6 to 8 hours or overnight. Allow it to sit for a longer period of time will produce a thicker cream.
2) Transfer thickened cream to refrigerator and store, covered, until ready to use.

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