One Perfect Bite

Oven Baked Parmesan Steak Fries

2012-02-01T00:01:00.001-05:00

From the kitchen of One Perfect Bite...French fries have become a sometime thing for the Silver Fox and me. When we have a yen, there's an old bar and grill in town that makes fries that could set the standard for any steak house in the country. The place is shabby and it reeks of stale beer, but the potatoes they serve are Lucullean and worth the caloric splurge and descent to the dark side. The fries I make at home are oven baked and, while they are good, I've never been able to convince myself that they are as good as the real thing. It's a given that they are better for us, so when I need something to accompany burgers or steaks, these are the steak fries that I serve. If you are looking for a healthier alternative to deep fried potatoes I really think you'll like these. They are simple to make and very tasty. Given the variance with oven temperatures, you'll want to watch these carefully as they near the end of their baking period. It's best to view the time listed in the recipe as a suggestion rather than fiat. Here's the recipe.

Oven Baked Parmesan Steak Fries...from the kitchen of One Perfect Bite

Ingredients:
5 Idaho potatoes
1/4 cup extra-virgin olive oil
1 tablespoon garlic salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan cheese

Directions:
1) Preheat the oven to 450 degrees F. Place two baking sheets in oven to heat.
2) Peel potatoes and cut each potato into 8 wedges. Place wedges into a bowl of cold water and let them sit for 10 minutes. Pour off water, then cover again with cold water. This is to prevent oxidation and help keep the potatoes crisp. Drain potatoes and pat them completely dry with paper toweling. Place them into a large bowl with olive oil, salt and black pepper. Toss well, making sure to cover all surfaces of the potatoes.
3) Remove baking sheets from oven and quickly spread potatoes on them in a single layer. Remember to protect hands and fingers from burns. Return to oven and bake for about 35 to 40 minutes, turning once, until potatoes are golden brown. Sprinkle with Parmesan cheese and continue baking until the cheese has melted and caramelized, about 5 to 7 minutes longer. Remove from oven, let sit for 2 minutes, then serve. Yield: 6 servings.

One Year Ago Today: Dark Chocolate Shortbread

Two Years Ago Today: Eggplant Parmesan

Braised Kale with Pasta

2012-01-31T00:01:00.003-05:00

From the kitchen of One Perfect Bite...I have in my lifetime been called many things. Au courant has never been has never been one of them. That probably explains how it happened I "discovered" Gojee months after the rest of the blogging community had been seduced by its photography and hand-curated recipes. The site houses a really special collection of dishes that I found while doing a search for recipes that use kale. Gojee pointed me back to a recipe that had been developed by Molly Wizenberg for Bon Appetit Magazine. As it happened, I didn't have all the ingredients I need to make her dish, but I had enough of them to fashion a pasta that was close to it. Bob is still recovering from surgery, so a trip to the store was out of the question and I had to go with what I had on hand. Similar would have to be good enough. Molly's pasta sounds delicious and you can see her original recipe, here. My version of the dish appears below, but before you skim through it I want to issue a warning regarding the use of salt. Proceed with caution. The pancetta and Parmesan are both salty. Do no additional salting until you taste the completed sauce. Remember you can always put more in, but once it's there you're stuck. Nuff said! Here's the recipe.

Braised Kale with Pasta...from the kitchen of One Perfect Bite inspired by Molly Wizenburg via Gojee.com

Ingredients:
1 bunch lacinato kale,washed, large center ribs and stems removed, cut crosswise into 1/2-inch slices
3 tablespoons olive oil, divided
1 medium onion, finely chopped (about 1-1/2 cups)
8 large garlic cloves, thinly sliced
4-oz. diced pancetta
1/2 cup water
2 teaspoons fresh lemon juice
1/2 cup finely grated Parmesan cheese
Salt and pepper to taste
1/2 pound spaghetti

Directions:
1) Heat 2 tablespoons olive oil in a large heavy pot set over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and diced pancetta and cook for 5 minutes longer. Add kale. Drizzle with reserved tablespoon olive oil and cook until leaves wilt. Add water and cover pot. Cook, covered, over medium-low heat until kale is tender, about 20 minutes. Add lemon juice. Sprinkle with cheese and toss well. Adjust salt and pepper to taste.
2) Meanwhile, cook spaghetti in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Moisten with 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Serve immediately. Yield: 4 servings.

One Year Ago Today: Chocolate Peanut Butter Torte

Craig Claiborne - Chicken Cutlets Pojarski

2012-01-30T00:01:00.008-05:00

From the kitchen of One Perfect Bite...I thought you might like to meet the man who was instrumental in helping the careers of many of the women who appear on the Gourmet Live list of 50 Women Game Changers in food. His name is Craig Claiborne and while he might look like a leprechaun, his life was one of contradiction and personal unhappiness. He had a difficult childhood and his adult life was plagued by demons he could not conquer. His personal story is fascinating, but rather than discuss that, I'd like to focus on his role in American gastronomy. He was food editor of the New York Times from 1957 until 1986 and was one of the first men to oversee the food pages of a newspaper. He reviewed restaurants, wrote columns and, in collaboration with Pierre Franey, wrote or edited 20 cookbooks, including the New York Times Cook Book. He, quite unintentionally, set the bar for all food journalism and criticism that followed his tenure at the paper. While he studied at École Hôtelière in Lausanne, Switzerland, he credited time spent in the kitchen of his mother's boarding house with inspiring his passion for food. The time he spent in Switzerland, however, is what got him in the door at Gourmet Magazine, where he initially worked as a receptionist. He eventually moved on to the Times and during his tenure, the country was introduced to the cuisines and chefs of France, Italy, Mexico and Asia. He also featured the work of relatively unknown writers and chefs, including Maida Heatter, Madhur Jaffrey, Marcella Hazan, Paul Prudhomme, and Zarela Martinez. Perhaps the most famous story told about him regards the $4000 meal he shared with Pierre Franey at Chez Denis in Paris. The meal, which had been won at a charity auction, was 5 hours long and consisted of 32 courses. American Express had donated the prize and because no limit had been set on the cost of the meal, they honored the bill in full, despite public outcry about its extravagance. His critics included the Pope who was outraged by the cost of the meal. Craig Claiborne died in 2000.

I went through my old files to find a recipe I thought would be ideal to highlight the work done by Craig Claiborne. I finally settled on one for Chicken Pojarski. The dish is named after the favorite chef of Tsar Nicholas I who enjoyed a version of this dish that was made with minced veal. The minced patties were served with an outstanding paprika cream sauce that sets this dish apart from others like it. I made this dish as a young woman. It was extremely popular in the 1970's because it could be made ahead of time and simply reheated for serving. It is really easy to do, but I stopped making it because of the amount of butter that is used. If you decide to try the recipe, I have one caution to share with you. Do not use ground chicken to form the cutlets. Chicken that finely ground will make them dense. It is better to cut the chicken into one inch cubes and then minced it by hand or in a food processor. If you use a food processor, pulse the meat for 5 to 8 times and then stop. The rest of the recipe is really child's play. These are very, very good and if you can get past the amount of butter that's used, you will love these cutlets. Here's the recipe.

Chicken Cutlets Pojarski...from the kitchen of One Perfect Bite courtesy of Craig Claiborne

Ingredients:
Cutlets
2 large chicken breasts , skinned and boned
salt
white pepper
1/4 teaspoon nutmeg
11 tablespoons butter
1/2 cup all-purpose flour
1 egg
1 teaspoon vegetable oil
1 tablespoon water
1-1/2 to 2 cups breadcrumbs
Paprika Sauce
2 tablespoons butter
3 tablespoons onions , finely chopped
2 teaspoons sweet paprika
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme
1/2 cup chicken stock
1/2 cup whipping cream
2 teaspoons lemon juice
salt
white pepper
1 tablespoon cognac
1/4 cup sour cream

Directions:
1) Chill a medium sized mixing bowl in freezer.
2) Place boned chicken meat on a board and chop thoroughly with a sharp knife until fine or pulse meat in a food processor. (You can use a food processor for this but you must take extreme care not to over-process the meat as the texture of your cooked cutlets will be too heavy.).
3) Add meat to chilled bowl. Add salt and white pepper to taste, nutmeg and 5 tablespoons of the butter, melted. Mix well. Return bowl and mixture to freezer to chill once more while you prepare dredging station. Do not freeze.
4) Season flour with salt and white pepper and place on a length of wax paper. Break the egg into a pie plate and beat with the vegetable oil and water. Place bread crumbs on another length of wax paper.
5) Divide chilled mixture into 6 to 8 portions and shape each into a 1/2 inch thick cutlet. Dip one cutlet at a time into flour, then in egg, then in bread crumbs. Press the crumbs gently into the cutlets then chill them until ready to cook. ( The cutlets may be made several hours ahead to this point. Keep cutlets refrigerated until ready to cook.).
6) Heat remaining butter in a large skillet and careful add cutlets. Cook until golden brown on one side then turn and cook on the other.
7) Serve with the Paprika Sauce.
8) To make paprika sauce: Melt one tablespoon of butter in a small saucepan and cook onion until wilted. Sprinkle with paprika, flour and thyme, stirring. Stir in the chicken stock, using a whisk and simmer about 3 minutes. (The sauce may be made several hours ahead up until this point.). When ready to proceed, add cream and bring to a boil. Add lemon juice, salt and white pepper to taste and cognac. Strain sauce through a sieve. Return to heat and stir in remaining butter and sour cream. Heat sauce through but do not bring to a boil. Yield: 1-1/2 cups.

One Year Ago Today: Chocolate Cheesecake Squares

Two Years Ago Today: Raspberry Streusel Muffins

Applesauce Spice Cakes

2012-01-29T00:01:00.002-05:00

From the kitchen of One Perfect Bite...This simple recipe makes one of the best applesauce cakes I've ever tasted. The cake was originally featured on Food52 where it was drizzled with a caramel glaze. I prefer to serve it with a butter cream icing or, better still, warm and naked from the oven with a scoop of good ice cream alongside. Because there are usually just two of us to enjoy a cake like this, I make cup cakes rather than a single large bundt. What's not eaten is frozen and saved for another day. The recipe for the cake as it was featured on Food52 can be found here. My abbreviated version appears below. The only change I've made to the original ingredient list is to substitute nutmeg for the allspice. My palate is especially sensitive to allspice and I replace it with nutmeg or mace whenever I can. I hope you'll give this cake a try. It is quick, easy and delicious. I know that those of you who try this will be very pleased.

Applesauce Spice Cakes...from the kitchen of One Perfect Bite courtesy of Food52

Ingredients:
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs
1 cup sugar
1/2 cup light brown sugar
1-1/2 cups unsweetened applesauce
2/3 cup vegetable oil
1 teaspoon vanilla

Directions:
1) Heat oven to 350 degrees. Butter and flour 10 Texas-size muffin cups. Fill remaining two cups with three tablespoons each water.
2) Sift together flour, baking soda, salt, pepper and spices and set aside. In a large mixing bowl or bowl of a standing mixer, beat eggs with both sugars until light. Mix in applesauce, oil and vanilla until smooth.
3) Using a spatula, fold in dry ingredients, being careful not to over-mix. Pour batter into prepared pans and bake for 25 to to 30 minutes, or until a cake tester inserted in center of cupcakes comes out clean. Cool cakes for 10 minutes before turning out. Cakes can be served warm with ice cream or frosted when completely cool. Yield: 10 servings.

One Year Ago Today: Killer Nachos

Two Years Ago Today: Lemon Poppyseed Bread

Sweet and Spicy Bacon Wrapped Breadsticks

2012-01-28T00:01:00.005-05:00

From the kitchen of One Perfect Bite...This recipe, while new to me, was popular several years ago. I've seen it in many places but I wanted to credit the correct source before using it here. It took a bit of searching and some back -tracing but I was able to identify Bon Appetit magazine as the place it originally appeared. These breadsticks appealed to me because they are really simple to make and I thought they'd be a wonderful addition to a game day spread. If you like bacon, I suspect you'll love these. There are a couple of tricks to making this a nosh that everyone will enjoy. You'll need to use a good quality bacon and exercise some judgment when it comes to baking it. I baked my breadsticks for 10 minutes longer than the time suggested in the recipe to assure the bacon was properly cooked. Once you take them from the oven, you'll want to move and roll them around so they don't stick to the racks as they cool. This is tricky because they'll be soft, but they'll firm up again as they cool. I suggest making these several hours before you plan to serve them. We were of two minds when it came to these. The Silver Fox, who loves bacon, thought they were great. Me? Maybe not so much. If you are looking for easy snack for game day these are worth a try. Here's the recipe.

Sweet and Spicy Bacon Wrapped Breadsticks...from the kitchen of One Perfect Bite courtesy of Bon Appetit

Ingredients:
3/4 cup lightly packed brown sugar
3 tablespoons chili powder
Pinch of cayenne pepper (optional)
12 slices thin cut bacon
24 long thin breadsticks (grissini)

Directions:
1) Preheat oven to 350 degrees F.
2) Combine brown sugar and chili powder and optional cayenne in a shallow pan; set aside.
3) Cut bacon in half lengthwise. Wrap 1 piece of bacon around each breadstick barber pole style. Roll each bread stick in brown-sugar mixture. Place bread sticks in a single layer on a cooling rack. Place rack on a foil-lined 15 x 10 x 1-inch jelly-roll pan.
4) Bake for 25 to 30 minutes. Let cool for 10 to 15 minutes. Serve at room temperature. Yield: 24 breadsticks.

One Year Ago Today: Dulce de Leche Ice Cream

Two Years Ago Today: Game Day Chili-Mac Skillet

50 Women Game Changers in Food - #32 Tracey Ryder and Carole Topalian - Roasted Cauliflower with Golden Raisins and Pine Nuts

2012-01-27T00:01:00.024-05:00

From the kitchen of One Perfect Bite...Tracey Ryder and Carole Topalian are the founders of Edible Communities, the nation's largest publishing company dedicated to the local food movement. They publish 70 magazines across North America and the content of each is region specific, focusing on the farmers, fishermen, chefs and food artisans of the area. The women founded the company to help the public access healthful foods. They met in graduate school where both women earned degrees in Jungian psychology. Following graduation, they moved to Ojai, California where they formed a graphic design and marketing firm called Elements. Their first publication was Edible Ojai and that set the standard for other magazines whose intent was to make better eating accessible. The companies first cookbook, Edible: A Celebration of Local Foods, was published in 2010 and there are four more cookbooks to come. The women are adding magazines to their publishing empire at the rate of 10 per year and their media presence is also growing. Programming of podcasts on Edible Radio is expanding and they hope to be on television, so the stories they wish to tell can be heard by a larger audience. Tracey is a trained chef and did much of the writing for their cookbook. Carole's photographs bring their mission to life. Together they share position 32 on the Gourmet Live list of 50 Women Game Changers in Food.

I've chosen a simple, though classic, dish to highlight the type of food they champion. It is a lovely recipe for roasted cauliflower and its nutty flavor is further improved by the sweetness of raisins and the texture of pine nuts. The recipe is straight forward and really needs no additional explanation. I do, however, have one caution. I found the recipe to be a bit salty and I will reduce the amount of salt by one third when I make it again. You can always add more should you find it necessary. Here's their recipe.

Roasted Cauliflower with Golden Raisins and Pine Nuts...from the kitchenof One Perfect Bite courtesy of Tracey Ryder and Carole Topalian from Edible: A Celebration of Local Food

Ingredients:
1 (2-3 pound) medium head cauliflower, cored and cut into small florets
3 tablespoons extra-virgin olive oil, divided
1-1/2 teaspoons kosher salt, plus more if needed, divided
1/3 cup pine nuts
2 medium leeks, white and light green parts only, halved lengthwise and thin sliced crosswise
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg or ground cardamom
1/8 teaspoon ground cayenne, optional
1/2 cup golden raisins, dried currants or Thompson raisins

Directions:
1) Preheat the oven to 475 degrees. Line a large baking sheet with parchment paper. Lightly grease the parchment paper.
2) Spread the cauliflower onto the baking sheet in a single layer. Drizzle the cauliflower with 2 tablespoons of the oil and sprinkle with 1 teaspoon salt. Bake for 15 minutes. Stir the cauliflower and bake until it is lightly browned and tender, 10 to 20 minutes.
3) In a large skillet or saute pan, cook the pine nuts over medium heat, stirring frequently, until very lightly browned, about 2 minutes. Remove the pine nuts to a dish; set aside. In the same skillet, heat the remaining tablespoon of oil over medium heat and add the leeks and cook, stirring frequently, until lightly browned, 3 to 5 minutes. Stir in the pepper, nutmeg, cayenne, if using, and the remaining 1/2 teaspoon salt. Remove from the heat.
4) In a large bowl, toss the roasted cauliflower with the leek mixture, pine nuts and raisins. Taste and adjust seasoning as needed. Serve hot or at room temperature. Yield: 6 servings.

The following bloggers are also featuring the recipes of Tracey Ryder and Carole Topalian today. I hope you'll pay them all a visit. They are great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden, Heather - girlichef, Miranda - Mangoes and Chutney, Jeanette - Healthy Living
Mary - One Perfect Bite, Kathleen - Bake Away with Me, Sue - The View from Great Island Barbara - Movable Feasts , Linda A - There and Back Again, Nancy - Picadillo
Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things, Claudia - Journey of an Italian Cook, Alyce - More Time at the Table, Amrita - Beetles Kitchen Escapades

Next week we will highlight the career and recipes of Christopher Hirsheimer and Melissa Hamilton. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, January 30th.

Crock-Pot Cuban Pork and Black Beans

2012-01-26T00:01:00.003-05:00

From the kitchen of One Perfect Bite...I spend a few days each year working with a group of women who develop recipes for low-income families. Our goal is to develop nutritious meals that have wide appeal. These recipes must use inexpensive ingredients but still deliver meals that are flavorful, wholesome and delicious. This slow cooker meal, adapted from Family Circle Magazine, is an example of the type of recipe the group experiments with. It is patterned after Lechon Asado, a slow cooked pork roast that is a signature dish of Cuban cooking. Addressing the concerns of those on limited budgets, the group opted to use a loin of pork rather than its shoulder, because the loin is less expensive here. They opted to serve the pork over rice rather than in rolls which would have added a couple of dollars to the meal. Eliminating the bread allowed them to make black beans to serve alongside the pork. They also decided to use pickle relish instead of chopped pickles. While relish is a common ingredient in their pantries, pickles are not. The original recipe was made in a crock-pot, but not all of the group owned them. As an alternative, they cooked the pork stove-top for about 3 hours. They felt that baking it in a 250 degree oven for 5 or more hours was a waste of energy, a point that is awfully hard to argue. The recipe the group came up with follows. I've highlighted the changes they made to the original recipe. This is really a great family meal. The citrus overtones of the pork play nicely against the heat of the black beans that appear below. I know you will enjoy dish. Its flavor improves with age and I'd suggest you make this a day before you plan to serve it. Here's the recipe.

Crock-Pot Cuban Pork...Recipe inspired by Family Circle Magazine

Ingredients:
3 pounds boneless, skinless pork shoulder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1/4 cup tomato paste
2 cups low-sodium chicken broth
1 teaspoon orange zest
1/2 cup orange juice
Zest of 1 lime
1/4 cup lime juice
1 teaspoon ground cumin
1 teaspoon dried oregano
1/3 cup drained dill pickle relish
2 sweet onions (such as Vidalia), thinly sliced
6 cloves garlic, minced
1/4 cup chopped cilantro

Directions:
1) Season pork with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat vegetable oil in a large skillet on medium-high heat. Brown all sides of pork, about 6 to 8 minutes. Set aside.
2) Put tomato paste, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, orange zest and juice, lime zest and juice , cumin, oregano and broth into liner of slow cooker and stir to combine. Add onions, garlic and pickle relish. Place browned pork on top. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 4 to 5 hours longer. Remove meat from slow cooker and using 2 forks pull it into shreds. Return to slow cooker and heat through.
3) Stir in cilantro. Serve with rice or on ciabatta or Cuban rolls. Yield: 8 servings.

This is the quick and easy recipe that was developed for black beans. It uses canned beans, so the dish comes together very quickly. The beans are delicious.

Cuban-Style Black Beans

Ingredients:
3 (14.5-oz.) cans undrained black beans
1 (1o-oz.) can diced tomatoes with green chilies (i.e. Rotel)
1/2 yellow onion diced
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon oregano

Directions:
Heat olive oil in a medium-size pot. Add onions and sauté until soft. Add oregano and cumin and stir, then add can of diced tomatoes with green chilies. Add 2 cans of undrained beans and bring to a simmer. Cook on low heat for 20 minutes, Drain reserved can of beans and add to pot. Cook 10 minutes longer. Serve hot. Yield: 8 to 10 servings.

One Year Ago Today: Crock-Pot Posolé

Two Years Ago Today: Mexican Skillet Cornbread

Tortellini with Garlic and Sage Butter

2012-01-25T00:01:00.002-05:00

From the kitchen of One Perfect Bite...Had I seen this recipe anywhere else, I suspect I would have dismissed it out of hand. I haven't had great luck with five ingredient recipes, so I don't spend a lot of time searching them out. This one, however, was in Food and Wine Magazine and it caught my eye because of the sauce it creates. I really like their recipes, so I put this one aside for a busy day. Today was that day. The dish utilizes frozen tortellini or ravioli and a quick version of a sage and brown butter sauce that I'm really fond of. This is a quick and easy meal from start to finish, and that finish makes for some very nice eating. The sauce in this version is made with ground sage, and while shortcuts and substitutions usually come at the expense of flavor, that's not the case here. If you are concerned about fat or calories, some of the butter can be replaced with pasta water, but don't be overly zealous about this. A tablespoon or two is fine, but it makes no sense to go further than that. This is a nice recipe to use when you are pressed for time, and I think those of you who try it will really enjoy it. Here's the recipe.

Tortellini with Garlic Sage Butter Sauce...from the kitchen of One Perfect Bite courtesy of Food and Wine Magazine

Ingredients:
6 tablespoons butter
6 cloves garlic, smashed
1/2 teaspoon ground sage
1 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 pound fresh or frozen meat-filled tortellini
2 tablespoons chopped flat-leaf parsley

Directions:
1) Bring a large pot of salted water to a boil.
2) Meanwhile, melt butter in a medium frying pan set over low heat. Add garlic and cook, stirring occasionally, until it is soft and golden, about 10 to 12 minutes. Mash garlic with a fork or spoon as it softens. Stir in sage, salt and pepper. Set aside.
3) Cook tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Drain pasta and return to the pot.
4) Add butter and parsley and toss over low heat until pasta is thoroughly coated with butter, about 1 minute. Yield: 4 servings.

One Year Ago Today: Sonoran Hot Dogs

Two Years Ago Today: Mexican Black Bean and Vegetable Soup

West African Peanut Soup - Groundnut Stew

2012-01-24T00:01:00.006-05:00

From the kitchen of One Perfect Bite...This rich and delicious soup is quite thick and often used as a sauce for rice or chicken. I came across the dish while searching for foods that would typically be served at celebrations held during the African harvest festival, Kwanzaa. The soup is protein-packed and, with a base of peanuts and tomatoes, it makes a great vegetarian entrée that is perfect for Meatless Mondays. Throughout most of the world, peanuts are called groundnuts. They were brought to Africa by the Spanish and Portuguese and to the United States by African slaves, who called them goobers or pindars. They were an integral part of the slave diet. Milk and dairy products were unusual in the countries from which they came because the tsetse fly made cattle rearing impossible. Ground nuts, puréed vegetables and certain fruits were used in their stead to make rich, creamy and filling soups and stews. Peanuts were a perfect choice because they were easily grown. The soup is always made with peanut butter, tomatoes, hot peppers, and onions. In Africa it would be served with plantains and cassava dumplings or with rice balls. Here in the United States, boiled potatoes, rice or whole-grain bread are the usual accompaniments. I like to serve it as a simple first course. This is a rich soup and if you find it too thick, it can be thinned to your liking. I like to add lemon juice to the soup once it is pureed. I find it really brightens the flavor. This is an unusual soup, but I think those of you who try it will find it to be very pleasant. Here's the recipe.

West African Peanut Soup ...from the kitchen of One Perfect Bit adapted from a recipe by Allison Liefer and Kate Leahy via Relish.com

Ingredients:
1 tablespoon olive oil
1 medium yellow onion, chopped (about 1 cup)
1 medium carrot, peeled and chopped (about 3/4 cup)
1 to 2 teaspoons peeled, minced fresh ginger
1 pinch cayenne pepper
1 sweet potato peeled and chopped (about 1 cup)
3-1/2 cups water, divided
1/2 cup tomato juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup creamy peanut butter
1 teaspoon lemon juice
5 scallions, chopped

Directions:
1) Heat olive oil in a large saucepan. Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne; cook 1 minute.
2) Add sweet potato, 3 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly.
3) Ladle soup into bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.
4) Heat soup over low heat. Add remaining 1/2 cup water to thin if desired. Stir in lemon juice. Ladle into soup bowls and top each serving with green onions. Yield: 4 to 5 servings.

One Year Ago Today: Conchas - Mexican Shell-Shaped Pastry

Two Years Ago Today: Drop Biscuits with Cheddar Cheese and Garlic Butter

Bang Bang Chicken

2012-01-23T00:01:00.004-05:00

From the kitchen of One Perfect Bite...Summer or winter, this lovely Chinese salad makes for a wonderful meal. This Sichuan dish has become popular around the world and has managed to stay true to its roots. The origins of the dish can be found in Hanyang Ba, a town in Sichuan province that was famous for the quality and flavor of its chickens. Street vendors sold hunks of sauced chicken meat as a snack for villagers and townfolk . They called it "bang bang chicken" because of the noise made by wooden cudgels that were used for pounding cleavers blades through the meat. The cudgels were also used to loosen the fibers of the chicken so it could be torn into shreds by hand. This dish is also known as "stranger-flavor chicken" because of its unique combination of salty, sweet, sour, nutty, hot and numbing flavors. The heat comes from a fiery chili oil and the numbing flavor comes from the use of Sichuan peppercorns. I talked about Sichuan peppercorns several years ago and if you'd like a quick refresher course you can find it here. Make no doubt about it, when made as intended, this is a spicy and fiery hot dish. It is definitely not for sissies and it has the potential to set you on your (r)ear. The Silver Fox and I had our first taste of "bang bang chicken" and a true hot-pot while in Chengdu several years ago, so, we learned from masters how to make and eat and this Sichuan specialty. It is fondly recalled as a baptism by fire. If you decide to make this salad and are new to heat at these levels, I suggest you use red pepper flakes instead of red chili oil. Start with 1/2 teaspoon of flakes and if you like the dish and work your way up to a full measure of oil. There really is no substitute for the peppercorns, so if you can't find them, proceed without them. This is a lovely bold salad and I do hope you'll try it. Here's the recipe.

Bang Bang Chicken...from the kitchen of One Perfect Bite inspired in equal measure by Fushia Dunlop and Rhonda Parkinson

Ingredients:
Salad
1 pound boneless skinless chicken breasts
1 English cucumber, cut into matchstick-size strips
6 shredded scallions + 1 tablespoon shredded scallion, white part only, divided use
1/2 - 1 teaspoon roasted Sichuan peppercorn
Dressing
2 tablespoons sesame seed paste or chunky peanut butter
3 tablespoons soy sauce
1 tablespoon black rice wine vinegar
1 tablespoon Asian (dark) sesame oil
1 tablespoon granulated sugar
1 - 2 tablespoons hot chili oil, or 1 - 2 teaspoons chili flakes
Optional garnish: toasted sesame seeds

Directions:
1) Bring a pot of water to a boil. Cook chicken in water for 10 minutes, or until cooked through. Drain. When cool enough to handle, whack chicken with a rolling pin until it can easily be pulled apart with your fingers.
2) Peel cucumber, and cut into matchstick-size strips. Shred scallions lengthwise. Set both aside.
3) Whisk sesame seed paste or peanut butter, soy sauce, black vinegar, sesame oil, sugar and hot chili oil or chili flakes together in a small bowl.
4) Arrange cucumber matchsticks and six shredded scallions on a serving plate. Place chicken on top. Sprinkle with Sichuan peppercorns and pour sauce over salad. Garnish with reserved scallion shreds. Yield: 4 servings.

One Year Ago Today: Soft Whole Wheat Dinner Rolls

Two Years Ago Today: Chocolate Peppermint Pie

Milk Chocolate and Caramel Mousse Pie

2012-01-22T00:01:00.001-05:00

From the kitchen of One Perfect Bite...I received a bottle of a, new to me, liqueur for Christmas this year. It was Bailey's, but this version had hints of caramel added to the base and that gave the familiar liqueur an entirely new taste. To be honest, I had absolutely no idea what to do with it until last night. This obviously is not going to be a sponsored post. Late yesterday, I was asked to step in and make desserts for a pot luck supper. I quickly bounced ideas against the contents of my pantry and refrigerator and came up with the pie I'm featuring today. As it happens Monday, January 23rd is National Pie Day and that special request is going to make me seem a more informed and better blogger than I actually am. I, quite by chance, have a pie for National Pie Day to share with you this year. I've been holding on to a recipe for a mousse-style pie for a while now. It had been published in the Providence Food Examiner and I had never gotten around to testing it. I had to make a few substitutions because I had no white chocolate in the house, but I thought I could create a milk chocolate version that would be as tasty. It is that. The pie is extraordinarily easy to make, though it requires considerable time to set. It contains no gelatin, so I'd advise it be made a day before you plan to serve it. The pie contains uncooked egg whites. If there are any in your home with compromised immune system, you should use pasteurized eggs when you make this. I think those of you who try this recipe will enjoy the pie and the ease with which it comes together. Here's the recipe.

Milk Chocolate and Caramel Mousse Pie...from the kitchen of One Perfect Bite inspired by Donna Diegel of the Providence Food Examiner

Ingredients:
1 chocolate cookie pie crust
Milk Chocolate Mousse:
1-1/3 cups milk chocolate baking chips
1/3 cup Baileys with a Hint of Caramel
1/2 cup egg whites (about 4 eggs)
1/4 cup sugar
1 cup heavy whipping cream
Sweetened Whipped Cream Topping:
1 cup heavy whipping cream
1/3 cup powdered sugar, sifted
1/2 teaspoon vanilla
Chocolate curls or cookie crumbs for garnish, optional

Directions:
1) Melt chocolate and Baileys spirits in top of a double boiler set over hot water. Use a spatula to blend well and keep from burning. Remove from heat.
2) Using an electric mixer, whip egg whites until soft peaks form. Add sugar, 1 tablespoon at a time, and beat until stiff peaks hold their shape. Set aside.
3) Whip 1 cup heavy cream until stiff.
4) Gently fold egg and whipped cream together.
5) With a large spatula, fold milk chocolate into egg white mixture. Do not over mix.
6) Spoon into cooked pie crust and chill while preparing whipped cream topping.
7) To make topping: Whip heavy cream until soft peaks form. Add powdered sugar and vanilla and continue beating until stiff peaks form. Spoon or pipe onto top of mousse. Decorate with chocolate curls or cookie crumbs. Refrigerate for at least 4 hours before serving. Yield: 6 to 8 servings.

One Year Ago Today: Maine Shrimp Chowder

Two Years Ago Today: Bake Portobello Parmesan

Chinese New Year - Food to Celebrate the Year of the Dragon

2012-01-21T00:01:00.027-05:00

Parade to celebrate Chinese New Year complete with red lanterns and a dragon.

Chinese or Lunar New Year is also called Spring Festival. It is the longest and most important celebration in the Chinese calendar. The year 4710 - the year of the dragon - begins on the 23rd of January and will last for 15 days. Chinese months are reckoned by the lunar calendar, with each month beginning on its darkest day. New Year festivities traditionally start on the first day of the lunar month and continue until the fifteenth, when the moon is brightest. Legend has it, that in ancient times Buddha asked all the animals to meet him on Chinese New Year. Twelve came, and Buddha named a year after each one. He announced that the people born in each animal's year would have some of that animal's personality traits. Those born in the Year of the Dragon are powerful, energetic, sensitive, trustworthy, brave, strong and sometimes excitable. I'll bet they also love to eat. Food is an important part of the New Year celebration and certain foods are included for their symbolic value; noodles are served for longevity, oranges for wealth and prosperity and a whole fish for abundance and togetherness. I thought this would be a good time to reprise some of the Chinese recipes we've posted here. I want to wish all who will be celebrating, a happy and auspicious New Year. Gung hay fat choy, 恭喜發財.

Long Life Noodles

Nian Gao - Sticky Rice Cake

Open Mouths Laughing - Kou Xiao Gao

Pearl Balls - Louie's Chinese Meatballs

Crock-Pot: Asian-Style Country Ribs with Garlic Black Bean Sauce

Shrimp Cakes with Sweet and Sour Tomato Sauce

Shanghai Noodles

Yangzhou Fried Rice

Salt and Pepper Pork Chops

Stir Fried Chicken with Broccoli

Orange Ginger Chicken

Lamb Shreds with Deep Fried Cellophane Noodles

Chow Fun

Shrimp Omelet from the Pearl River Delta

Salt Roasted Chicken

Garlic Stewed Spareribs

Singapore Noodles

Chiang Mai Curry Noodles with Chicken

Spicy Noodles with Curried Peanut Sauce

Lion's Head Meatballs

Minced Chicken with Oyster Sauce

Chinese-Style Almond Cookies

50 Women Game Changers in Food - #31 Donna Hay - Pork and Fennel Meatballs

2012-01-20T00:01:00.002-05:00

From the kitchen of One Perfect Bite...Some call Donna Hay the Australian Martha Stewart, and there are definitely similarities between the two women. They share a penchant for beautifully styled food, but Donna Hay is more relaxed in its preparation, and the scope of her empire is not yet as all-encompassing as that of Martha Stewart. She graduated from a local technical college with a degree in Home Economics, and the remainder of her story is a tale of happy confluence. Her career is a case study in what can happen when a bright and ambitious young woman, in the right place at the right time, has the courage to grab opportunity when it presents itself. Interest in Australian food exploded in the 1990's and that gave her the opportunity to become a food stylist and writer when she was just nineteen years old. Six years later she was named food editor of marie claire magazine. Since then, she has gone on to become Australia's leading food editor and a bestselling cookbook author with 18 books to her credit. She has also created a magazine with her name on the masthead and has her own television show, Fast, Fresh and Simple. Her success can be credited to a simple formula that includes the use of basic ingredients, easy preparation techniques and beautiful photography. Her stated goal is to help her readers brighten the lives they actually live. In the process, she revolutionised the Australian food industry and has gone on to become its most famous spokesperson.

Donna Hay has been named to the Gourmet Live list of Women Game Changers in Food. It is often difficult to find recipes developed by the women on the list, but that was not a problem this week. We, instead, had to deal with an embarrassment of riches. She has published so many recipes that it was difficult to hone in on one that would highlight her style. I finally decided to focus on a recipe that will be featured on her television program this season. It is for meatballs made with pork and fennel. There are a few tricks to making this recipe work as intended. Under the best of circumstance, these are dense meatballs and the use of dried bread crumbs will make them unappetizing heavy. Fresh bread crumbs are a must and you will need three slices of crustless bread to make them. I also suggest you serve them with the recommended accompaniments. I was disappointed with the meatballs when I first tasted them. They perked up considerably when I dipped them into an olive tapenade. I decided to slice the meatballs and stuff them into a hard roll along with all of the accompaniments. That made for a really nice sandwich that I can happily recommend to you. Here's the recipe.

Pork and Fennel Meatballs...from the kitchen of One Perfect Bite courtesy of Donna Hay

Ingredients:
2-1/2 teaspoons fennel seeds
2 teaspoons sea salt flakes or kosher salt
1 cup fresh bread crumbs
1/3 cup milk
1-1/2 pounds ground pork
4-oz. pancetta, finely chopped
1/4 cup chopped flat-leaf parsley
olive oil, for cooking
crusty bread, olive tapenade, tomato slices and arugula leaves, to serve

Directions:
1) Preheat oven to 350 degrees F.
2) Place fennel seeds and salt in a mortar and pestle and lightly crush. I used a spice grinder for this step.
3) Place breadcrumbs and milk in a bowl and let stand for 5 minutes. Add pork, pancetta, parsley and fennel-salt mixture and mix well for 2-3 minutes or until mixture comes together.
4) Using a 1/4 cup measure form into 15 balls.
5) Heat a non-stick frying pan over medium-high heat. Add a little oil to pan and cook meatballs, in batches, until well browned on all sides. Place on a baking tray and bake for 5-7 minutes or until cooked through. Serve meatballs with crusty bread, olive tapenade, sliced tomato and arugula. Yield: 4 to 5 servings.

The following bloggers are also featuring the recipes of Donna Hay today. I hope you'll pay them all a visit. They are great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden, Heather - girlichef, Miranda - Mangoes and Chutney, Jeanette - Healthy Living
Mary - One Perfect Bite, Kathleen - Bake Away with Me, Sue - The View from Great Island Barbara - Movable Feasts , Linda A - There and Back Again, Nancy - Picadillo
Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things, Claudia - Journey of an Italian Cook, Alyce - More Time at the Table

Next week we will highlight the career and recipes of Tracey Ryder and Carole Topalian. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, January 23rd.

Building a Latin-Style Meal Using Mc Cormick's Flavor Forecast

2012-01-19T00:01:00.004-05:00

This is a Sponsored Post written by me on behalf of McCormick Flavor Forecast 2012. All opinions are 100% mine.

From the kitchen of One Perfect Bite...My pantry is packed with ingredients that I use for making family meals. While I'm willing to experiment, I don't take a lot of chances with the elements that I use in my cooking. I need to know that everything I add to a dish will perform consistently each time it is used, and I have, for years, had consistently good results with McCormick herbs and spices. Just last week, McCormick released its Flavor Forecast for 2012 and I've been busy reading and cooking my way through the publication in order to determine the trends and flavors that will be popular in the coming year. I've focused on those that I know my family will like. In the past, these forecast have been regional, but this year McCormick expanded its scope and gave us its first-ever Global Flavor Forecast, effectively giving us the world to work with. I would love to test everything I've found, but time forces me to be more selective, so I put together a theme meal that spans several of the trends and uses flavor combinations that work well with dishes within the theme. Warmth is much appreciated at this time of year, so I decided to piece together a meal with decidedly Latin flavors.

Almond and Date Bulgur Salad with Sofrito...I wanted to start the meal with a salad that could be made well-ahead of serving. I found one that looked delicious in the trend called Honoring Roots. The recipe that caught my eye paired cumin with sofrito and gave a new twist to a familiar tabbouleh salad. Everyone is familiar with sofrito, the Latin flavor base that's made with a sauteed mixture of aromatic vegetables. Here the mix of peppers, onions, tomatoes and garlic is used to season a cracked wheat salad that is usually associated with the Middle East. A real fusion occurs when those Latin flavors are paired with the orange, date , cumin and almond that are more typical of the Middle East. In true global fashion, what was old has been made new again, and I'm using this new interpretation of tabbouleh to start my Latin meal. Be sure to season to taste with salt and pepper before serving. You can find the recipe here.

Cuban Grilled Chicken with Salsa Fresca...The main course for my dinner comes from the trend called Flavorful Swaps. The recipe is for a marinated grilled chicken that is served with an unusual salsa fresca. The marinade is made with grapefruit and red pepper and they replace the citrus that's usually found in mojo marinades. That swap, in combination with other herbs and spices, delivers a sauce with bright bold flavors and it uses less salt and fat than would be typically be the case. The combination also promises metabolism-boosting benefits. I'd suggest you let the chicken marinate for 6 to 8 hours for maximum flavor penetration. One of the highlights of this entrée is the lovely salsa fresca that accompanies it. It contains jicama for texture, jalapeño for heat and grapefruit for brightness. Be sure to set aside some grapefruit segments when you make the salsa fresca. The grapefruit disintegrates as the salsa sits and it is nice to have some eye-appealing chunks to add just before serving. This is simple, easy and delicious entrée. You can find the recipe here.

Coconut Ice Cream...No meal would be complete with something sweet to end it. The trend Simplicity Shines, uses two flavor profiles for the dishes that it features. The first pairing is ginger and coconut. The second is vanilla and butter. I put the pairings to good use in the two recipes I used to make the dessert that ended my meal with a Latin flair. My ice cream maker stands at the ready regardless of weather, so I used it to try the coconut ice cream that I found tucked within the recipe you can find here. This ice cream is outstanding.

Easy Butter Toffee Sauce...While no topping was really necessary for the coconut ice cream, this was a special meal so I decided to try this decadent butter sauce to go with it. This is one of the easiest recipes I've come across for a caramel-type sauce and I think you'll really enjoy it. When liquid hits the sugar syrup this will foam furiously, so be prepared to stand back and stir with a long-handled spoon. This is a wonderful ice cream topper. The recipe for this buttery-flavored sauce can be found here.

A Hot Toffee and Coconut Ice Cream Sundae...It's time for some Flavor Forecast algebra. When A + B = C this is what you get. I think you'll love the value of C.

Old Salzburg Garlic Soup

2012-01-18T00:01:00.003-05:00

From the kitchen of One Perfect Bite...This is the second of the two garlic soups I keep in my recipe arsenal. Both are creamy soups, but they achieve that smoothness in different ways. One uses sour cream, while the other uses a copious quantity of light cream to loosen the heavy base. Both are cooked in the same fashion as a good onion soup, where onions are first cooked in a covered pot until they collapse and give up liquid, and then browned until a beautiful golden slurry is formed. I must admit I like this recipe as much as the first and find it slightly easier to make. The recipe comes from the kitchens of the Hotel Schloss Fuschl on the outskirts of Salzburg, Germany . It sits on the banks of Lake Fuschl and it is actually a converted castle originally built as a hunting lodge and summer palace for the archbishops of Salzburg. The soup is delicious, but my active imagination would find it even more tasty sitting on the deck overlooking that gorgeous lake. The location and attendant ambiance would definitely enhance the flavor of the soup and quickly break the tie I spoke of. Those archbishops sure knew how to live, and while I can't match the ambiance they enjoyed, I can provide the soup. Here's the recipe.

Old Salzburg Garlic Soup...from thekitchen of One Perfect Bite courtesy of the Hotel Schloss Fuschl

Ingredients:
1-1/2 cups thinly sliced onion
1/2 cup chopped garlic
1/4 cup butter
1/2 cup flour
6 cups low-sodium beef broth
1 cup dry white wine or dry white vermouth
1/2 teaspoon salt
1/2 cup sour cream
Grated nutmeg, to taste
Salt and pepper, to taste
Croutons
Minced fresh parsley leaves, for garnish

Directions:
1) Combine onions and garlic in a large stock pot set over medium heat. Cook
slowly over medium heat until onions are golden brown. This can take 30 to 40 minutes. 2
2) Add 1/2 cup flour and cook mixture, stirring constantly, about 3 minutes. Add stock, wine, and salt. Bring to a boil and simmer about 20 minutes.
3) Strain mixture through a fine sieve into another pot. Stir in sour cream and freshly grated nutmeg, salt, and pepper to taste.
4) Ladle into bowls and garnish with toasted croutons and parsley. Yield: 4 to 5 servings.

One Year Ago Today: Sun-Dried Tomato Soup

Two Years Ago Today: Chinese Donut Sticks - You Tiou (Oil Fried Ghosts)

Shrimp Noodles

2012-01-17T00:01:00.003-05:00

From the kitchen of One Perfect Bite...Things are a bit crazy around here. This morning we woke to a light snow that dusted the trees and turned the ridgeline that's visible from the kitchen windows into a scene worthy of a Christmas card. However, the view of the road at the bottom of the hill told an altogether different story. There wasn't a car in sight. We don't get a lot of snow in this part of the valley and because it usually melts quickly, folks tend to stay in rather than chance roads that are in "iffy" condition because of black ice. Normally, that's fine with me. Not so this morning. I was impatiently waiting for a repairman to brave the hill that leads to our house and as I waited there were times I found myself beseeching the heavens with words that were less than prayerful. You see, I have a problem. I have been without an oven for a week now and this man was to be have been my Galahad and right a life turned upside down by the vagaries of a modern appliance. That didn't happen. Oh, he made it up the hill O.K., but the problem was a thermocouple and a part that had to be special ordered. His last words to me were, "maybe next week." Some prince! So, we are going to have another week of stove-top, microwave and toaster oven meals. Fortunately, I have some recipes for this contingency. Tonight's recipe is a really simple stir-fry that can be on the table within thirty minutes. It is great for days when the clock has won the race with time, but you still have a family to feed. This is an Asian-like meal that calls no country home. It consists of noodles and garlic and shrimp that are tossed and stir-fried in a simple soy-based sauced before being rushed to the table to feed the hungry hordes. This is a mildly spiced dish that works well for a week-night meal. It won't make anyone's list of favorites but it is a great fast family meal. You can use precooked shrimp if needs be and any type of pasta can be used if you don't have access to Chinese noodles. The only trick to this dish is not to overcook the noodles prior to stir-frying. Here's the recipe.

Shrimp Noodles...from the kitchen of One Perfect Bite

Ingredients:
12 ounces Chinese noodles or pasta
1 teaspoon dark sesame oil
1 pound peeled, deveined shrimp
2 cups mung bean sprouts
5 green onions (spring onions, scallions), white and green parts
4 teaspoons chopped garlic
2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon granulated sugar
1/2 teaspoon Asian chile paste (I use Sriracha)
3 tablespoons vegetable oil

Directions:
1) Bring 2 quarts of lightly salted water to a boil in a 3 to 4-quart saucepan. Add noodles and cook per package directions until noodles are just done. Drain noodles in a colander. Rinse with cold water and toss with sesame oil.
2) Rinse shrimp in cold water and pat dry with paper towels. Remove tails from the shrimp if needed. In a medium saucepan, bring enough water to cover shrimp to a boil. Cook shrimp in the boiling water for 2 minutes. Drain thoroughly.
3) Rinse mung bean sprouts and drain thoroughly. Chop green onions.
4) Combine light soy sauce, rice wine or sherry, sugar and chile paste in a small bowl. Set aside.
5) Heat a wok or heavy skillet and add oil. When oil is hot, add garlic and noodles. Stir-fry for a minute, and then stir in shrimp and mung bean sprouts. Give sauce a quick re-stir and swirl it into pan. Stir in green onion. Stir-fry for 1 - 2 minutes to heat everything through. Serve hot. Yield: 4 to 5 servings.

One Year Ago Today: Old-Fashioned Gingerbread with Cheesecake Pockets

Two Years Ago Today: Tuscan Bean Soup

Carrot and Red Lentil Soup with Asian Spices

2012-01-16T00:01:00.002-05:00

From the kitchen of One Perfect Bite...I had a substantial quantity of carrots that had to be used, and a recipe that uses lots of them that I had long wanted to try. Guess what I did today? The recipe comes from the old Union Square Cafe Cookbook and it's for a silken carrot soup that has Indian overtones. It has a mild curry flavor and a pleasant warmth that comes from the addition of a small amount of cayenne pepper. The soup may be too spicy for children, but adults will love it. Its real glory, however, is a molten and riveting color that will brighten the gloomiest of days. While there is some chopping involved, this soup is easy to make and table ready in about an hour. I think you will like it, especially if your palate is seeking new flavors. Even the Silver Fox, who looks askance at any preparation that involves copious amounts of vegetables, enjoyed it. I hope you will give this a try. Here's the recipe.

Carrot and Red Lentil Soup with Asian Spices...from the kitchen of One Perfect Bite adapted from The Union Square Cafe Cookbook

Ingredients:
2 tablespoons extra-virgin olive oil
1-1/2 tablespoons grated fresh ginger
1/4 teaspoon cayenne
1/4 teaspoon allspice
1/4 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
3/4 cup sliced onions
3/4 cup peeled and sliced parsnips
4 cups peeled and sliced carrots
1/2 cup sliced celery
1-1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup red lentils
1/4 cup basmati rice
7 cups vegetable stock or water
3/4 cup coconut milk
2 tablespoons lime juice

Directions:
1) Heat olive oil in a 3-quart pot or Dutch oven over low heat. Stir in ginger and spices and cook for 1 minute. Add onions, parsnips, carrot, and celery. Season with salt and pepper. Raise heat to medium, cover, and cook for 10 to 15 minutes, stirring occasionally until vegetables are softened, but not browned.
2) Stir in lentils and basmati rice, mixing until well combined with vegetables. Add stock or water and bring to a boil. Lower heat, cover, and simmer for 20 to 30 minutes, until vegetables and rice are tender. In batches, puree the soup in a blender until smooth.
3) Return soup to saucepan, bring back to a boil, and stir in coconut milk and lime juice. Cook for 1 more minute and serve. Yield: 6 servings.

One Year Ago Today: Parmesan Tortilla Crisps

Two Years Ago Today: Sweetheart Shortbread

Tembleque

2012-01-15T00:01:00.001-05:00

From the kitchen of One Perfect Bite...Trembleque is a famous Puerto Rican dessert that usually ends meals prepared for special occasions and celebrations. It is a rich and creamy pudding that is easily made and enjoyed by all who love sweet endings and the flavor of coconut. If you count yourself among that legion, I think this pudding, whose name actually means "wiggly", will appeal to you. It appeared on my table tonight because I've been experimenting with flavor combinations for a post on trends identified in the McCormick Flavor Forecast for 2012. There will be more about that next week. I thought this dish would work well with one of theirs, so I gave it a try tonight. I used the recipe on the Goya website as my bible, but deviated from it a bit because I thought the pudding needed more flavor than the coconut milk provided. My change was a no brainer. I simply added coconut extract to the pudding at the end of cooking. Coconut rum could also be used, and had I any in the house, I probably would have gone that route instead. Lovers of really sweet desserts will like this pudding. It is easy to make, kind on the budget and brimming with the fresh flavor of coconut. If your tastes run to barely sweet European desserts, run do not walk to the nearest exit. I'll have something more to your liking later in the week. In the meantime, here's the recipe for Tembleque.

Tembleque - Coconut Pudding...from the kitchen of One Perfect Bite inspired by Goya Foods

Ingredients:
2 cans (13.5 oz. each) coconut milk
2/3 cup sugar
1/2 cup corn starch
1/4 teaspoon salt
Optional:
1/2 teaspoon coconut extract
Toasted coconut
Ground cinnamon

Directions:
1) Combine coconut milk, sugar, cornstarch and salt in a medium saucepan set over medium-high heat, stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and thickens, about 5 minutes . Stir in coconut extract, if using.
2) Pour into six 6-oz. molds, or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.
3) To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with toasted coconut, if desired. Sprinkle with cinnamon, if desired. Yield: 6 servings.

One Year Ago Today: Crock-Pot Southwestern-Style Stew with Sausage and Hominy

Two Years Ago Today: Open Mouths Laughing - Kou Xiao Gao

Chocolate-Covered Almonds

2012-01-14T00:01:00.005-05:00

From the kitchen of One Perfect Bite...I have one last almond confection to share with you. I'm nearing the end of the over-sized bag of almonds I purchased at a local warehouse store, and while I've gone a bit overboard with this recipe, I keep telling myself that it's O.K. because almonds are a superfood. Due to their health properties, they have become very popular, and, as long as you don't eat too many of them, they are actually good for you. They are high in protein and they are very filling. While they are high in fat, it is a healthy monounsaturated fat that has been proven to help stave off heart disease and diabetes. They are also high in antioxidants, especially if you leave their skins on. That's the good news. The bad news is I've covered them in sugar, chocolate and cocoa to make them more festive for Valentine's Day. That probably mitigates all the good stuff I've just walked you through. Almonds prepared in this way are delicious, but they are not easy or fuss free to make. This is a three step process, so you'll need time to make and clean up after them. You will, however, be really pleased with the end result. This is a delicious confection whose parentage is questionable. Greeks and Italians both claim bragging rights. Whatever their origin, I think you'll love this Mediterranean treat. Here's the recipe.

Chocolate-Covered Almonds...from the kitchen of One Perfect Bite courtesy of D. Schubring via the Chicago Sun-Times

Ingredients:
1 pound raw almonds with skins
1 cup water
2 cups sugar
12 ounces semisweet chocolate chips
2 cups confectioners' sugar or 1 cup unsweetened cocoa

Directions:
1) Combine almonds, water and sugar in a large heavy saucepan. Bring mixture to a boil over high heat. Adjust heat to keep mixture just at a boil. Stir constantly until syrup is reduced to sand, about 20 minutes. All of the water will evaporate and the sugar "sand" will adhere to the almonds. Remove pan from heat.
2) Spread sugared almonds on a baking sheet and place in refrigerator or freezer until cool.
3) Place chocolate in top of a double boiler and gently melt until chocolate reaches 88 degrees.
4) When almonds are cool, break off excess clumps of sugar and place half of them in a large mixing bowl. Pour half of melted chocolate over them, and stir until almonds are fully coated, separated and have cooled. Place chocolate-covered almonds on a wax paper-lined baking sheet and set aside. Repeat with remaining almonds.
5) Place one batch of almonds in a medium bowl. Top with half of cocoa or powdered sugar. Toss to coat and separate almonds. When completely covered transfer to a baking sheet. Repeat procedure with remaining almonds. Store in an airtight container or freezer if not to be served immediately.

One Year Ago Today: Crock-Pot Golden Mushroom Soup

Two Years Ago Today: Warm Beef and Cheese Dip with Pecans

50 Women Game Changers in Food - #30 Barbara Tropp - Garlic-Stewed Sparerib Nuggets

2012-01-13T00:01:00.002-05:00

From the kitchen of One Perfect Bite...Barbara Tropp was raised in the New Jersey suburb of Springfield. She was an excellent student and while in high school she took a course in Asian culture that stimulated her curiosity about the East. She became fascinated with China and studied the language while in college. Following graduation, she went on to earn a master's degree in Chinese literature and art, and then entered a doctoral program at Princeton University. The program was more academic than she wanted at the time, so she transferred to the University of Taipei where, among other things, she learned colloquial Mandarin. She immersed herself in the life of the Taiwanese and became fascinated with Chinese cooking. The host families with whom she stayed were excellent cooks and gourmands and they taught her how to eat true Chinese-style. They also taught her how to shop and cook in harmony with the seasons. When she returned to Princeton, she began working on a doctorate, but had difficulty completing her thesis, and, as her fellowship began to run out, she supplemented her income by giving cooking classes and catering Chinese meals. She abandoned the doctoral program and moved to San Francisco where a large Chinatown gave her the opportunity to speak Mandarin on a daily basis. Shortly after the move, she landed a book contract for what would become The Modern Art of Chinese Cooking. Following the success of her book, she went on to open the restaurant China Moon and by the early 1990's she was a recognized teacher and a prominent restauranteur. Recipes used at the restaurant were compiled and worked into her second book, The China Moon Cookbook. Sadly, she was diagnosed with ovarian cancer at the age of 45 and her fight with that demon forced her to set aside her work in the food world. During periods of remission she traveled, taught and wrote for Gourmet magazine, but she was never well enough to resume the activities that were commonplace prior to her diagnosis. She died when she was 53 years old. She is remembered for the freshness, seasonality and authenticity of her cooking. She has earned the position she holds on the Gourmet Live list of Women Game Changers in Food.

I have chosen a very simple but, nonetheless, delicious dish to represent her skill with a wok. The combination of fermented black beans, garlic and red pepper flakes is well-known to lovers of Chinese cooking. The sauce is quite easy to make and if you have a butcher who will cut the ribs for you, a beginning cook could successfully prepare this dish. There is, however, a problem with the recipe that can't be overlooked. In China, these ribs are cooked until they can be sucked off the bone. The time given in this recipe is way to short for that to happen. I don't want to alter the original recipe, so use good sense when you make these. It took over two hours for my ribs to reach the point where they barely clung to the bone and could be eaten in the Chinese manner. Others have made the same comment. This dish is a natural for the crock-pot and the next time I make these, I'll try cooking them that way. I know you'll love these, and with Chinese New Year just weeks away, you might want to consider them for your menus. Here's Barbara's recipe.

Garlic-Stewed Sparerib Nuggets...from the kitchen of One Perfect Bite courtesy of Barbara Tropp

Ingredients:
Ribs
2 to 2 1/2 pounds fresh, meaty pork spareribs, cut crosswise with the butcher's band saw into one-inch-wide strips of riblets
Sauce
3-1/2 tablespoons Chinese black beans, coarsely chopped
5 to 6 large garlic cloves, lightly smashed
2 tablespoons soy sauce
2 teaspoons sugar
1 cup hot water
2 tablespoons corn, peanut or canola oil
1/2 to 3/4 teaspoon dried red chili flakes
Green and white scallion rings, for garnish

Directions:
1) Trim ribs of fat. Cut strips of ribs between bones into individual nuggets.
2) Combine sauce ingredients in a bowl and stir to dissolve sugar.
3) Heat a wok or a heavy pot large enough to hold ribs over high heat. When it's hot, add oil and swirl to coat bottom. Add ribs and toss until gray, about 4 minutes; adjusting heat if needed to prevent scorching. Add chili flakes and toss until fragrant, about 30 seconds. Add sauce, toss well and bring to a boil. Reduce heat to maintain a slow simmer, cover wok and cook spareribs until meat is tender enough to leave bone, about 45 minutes. Stir ribs several times while cooking.
4) To serve immediately, strain sauce into a fat separator and discard fat. Otherwise, strain sauce into a bowl and refrigerate separately from ribs; fat will congeal on top and should be discarded. To reheat, bring sauce and ribs slowly to a simmer over moderate heat. (High heat will toughen them.) Serve in heated bowls of contrasting color, garnished with a sprinkling of scallion rings. Set small, empty bowls alongside each diner to hold discarded bones. Encourage your guests to eat ribs Chinese-style, sucking on the bones with gusto! Yield: 4 to 6 servings.

The following bloggers are also featuring the recipes of Barbara Tropp today. I hope you'll pay them all a visit. They are great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Joanne - Eats Well With Others, Taryn - Have Kitchen Will Feed Susan - The Spice Garden, Heather - girlichef, Miranda - Mangoes and Chutney
Jeanette - Healthy Living, Mary - One Perfect Bite, Kathleen - Bake Away with Me
Sue - The View from Great Island, Barbara - Movable Feasts , Linda A - There and Back Again Nancy - Picadillo, Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things, Claudia - Journey of an Italian Cook

Next week we will highlight the career and recipes of Donna Hay. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, January 16th.

It's Here - McCormick Global Flavor Forecast for 2012

2012-01-12T16:42:00.018-05:00

The McCormick Flavor Forecast has been a yearly report for 12 years now. Until this year, the forecast was regional and used to highlight flavor trends that were relevant to specific areas of the world. This year the forecast has gone global and an international group of McCormick experts, including chefs, sensory scientists, trend trackers, marketing experts and food technologists, have joined forces to identify global trends and the flavor combinations that drive them.

These are the six trends that were identified using the flavor combinations and food experience of the participants who helped prepare the forecast. I love the new flavor combinations and I am looking forward to working with several of them, particularly those that are part of the Quest for the Ultimate trend. Do you see any combinations that are standouts for you? McCormick has put together a wonderful guide that includes photos and recipes that use the flavor combinations featured below. You can find it here. I'll be featuring some of the recipes in the days to come. In the meantime, I hope you'll pay them a visit.

TREND

FLAVOR COMBINATION

Honoring Roots
Chefs inspired by foundational flavors are finding a way to balance modern flair with cultural authenticity.

1.	Cumin with Sofrito Authentic Hispanic foundational flavors.

2.	Korean Pepper Paste with Sesame, Asian Pear & Garlic BBQ with a global twist.

Quest for the Ultimate
Flavor fanatics searching for the ultimate taste experience through quality ingredients, flavors and textures.

3.	Dill with Mint, Melon & Cucumber The ultimate refresher.

4.	Meyer Lemon with Lemon Thyme, Limoncello & Lemon Peel The ultimate lemon.

Veggies in Vogue
Fresh, seasonal veggies are dressed to impress with new cooking techniques and inventive bursts of flavor.

5.	Eggplant with Honey & Harissa Worldly veggie with sweet heat.

6.	Squash with Red Curry & Pancetta Versatile veggie with a touch of Thai.

Simplicity Shines
Clear, unpretentious flavors are an approachable celebration of the basics. A move away from complexity and flash.

7.	Ginger with Coconut Warm spice joins tropical favorite.

8.	Vanilla with Butter Pure essentials for real goodness.

Flavorful Swaps
Balancing bold flavor with hunger for health is key to achieving wellness goals, without sacrificing enjoyment.

9.	Red Tea with Cinnamon & Plum Better-for-you beverage meets fruit and spice.

10.	Grapefruit with Red Pepper A new take on lemon pepper.

No Boundaries
Blending inspirations and shedding the confines of traditional “rules” equals a renewed permission to have fun.

11.	Sweet Soy with Tamarind & Black Pepper Steak sauce with an Asian flair.

12.	Blueberry with Cardamom & Corn Masa From everyday to extraordinary.

This is a Sponsored Post written by me on behalf of McCormick Flavor Forecast 2012. All opinions are 100% mine.

Tapas-Style Spice-Roasted Almonds

2012-01-12T00:01:00.003-05:00

From the kitchen of One Perfect Bite...I almost always have a batch of these savory almonds in the pantry. I actually prefer them to the sweeter version I featured here several weeks ago and I think they are a wonderful, no fuss, addition to a cheese board. They are fashioned after the spiced almonds that are typically served as part of a Spanish tapas. There are hundreds of recipes for roasted nuts on the internet, so I am uncomfortable claiming that mine is original. I'm equally uncomfortable attributing this version to another source because the ingredients used here are to my taste and that of the Silver Fox. Almonds have been part of tapas menus for decades and roasted nuts have been part of bar menus since they were popularized at The Union Square Cafe here in the United States. To resolve the issue of attribution, I'm going to credit the tapas bars, or Spanish tasca, with initiating the service of nuts with drinks, and then give a nod to Union Square for making them more widely popular. I really think you'll love these. I use less butter and oil than called for in most recipes, and I try to moderate the heat by cutting back on the amount of cayenne pepper that is used. That makes for a snack that is neither greasy nor fiery hot and will appeal to a larger audience. In Spain, almonds are blanched and skinned before roasting. I haven't found that extra step makes a significant difference in the finished nuts, so I've eliminated it. I do hope you will give this recipe a try. It is one that can be easily modified to suit your taste. Here's how tapas-style almonds are made.

Tapas-Style Spice-Roasted Almonds...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon butter, melted
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon sweet Spanish paprika (pimenton)
1 teaspoon cumin
1/4 to 1/2 teaspoon teaspoon cayenne pepper
3 cups whole almonds
Coarse salt to taste

Directions:
1) Preheat oven to 350 degrees F.
2) Combine butter, olive oil, garlic powder, paprika, cumin , and cayenne in a bowl and mix well. Add almonds and toss to coat.
3) Turn almonds onto a cookie sheet and roast in a single layer, stirring occasionally, for 15 minutes. Remove from oven and salt to taste. Allow to cool before transferring to a bowl or plate for serving. Almonds can be stored for 2 to 3 weeks in an air-tight container. Yield: 2 cups.

One Year Ago Today: Roasted Brussel's Sprouts

Two Years Ago Today: Chocolate Chili with Black Beans

Cream of Garlic Soup

2012-01-11T00:01:00.001-05:00

From the kitchen of One Perfect Bite...Several times a year, I throw caution to the wind and invest in a center cut piece of beef tenderloin. That's a sure sign I'm yearning for the dinner parties of my misspent youth and have a yen for chateaubriand that I feel can only be justified by the presence of guests at our table. While I no longer called these occasions dinner parties, they are special dinners where good food and fine wine are combined with great conversation and the company of good friends. I want the food to be delicious, but I also want it to be simple, so I can enjoy the company of our guests. That means the first course I serve will usually be a soup that can be made well ahead of time. This lovely cream soup, develop by chef Susan Spicer, is perfect for those occasions. It is made from a slurry of garlic and onions that mellow with long, slow cooking. The soup is then pureed to perfect smoothness and enriched with light cream just before it is served. The trick to this, of course, is proper cooking of the onions and garlic. While the recipe calls for chopped onions and garlic, I've found they exude less liquid and brown better when sliced. Because garlic can burn quickly, I partially cook the onions before adding it to the slurry and I consider the times recommended in the recipe to be suggestions rather than fiat. The vegetables should be cooked until they are golden brown and form a slurry similar to that of an onion soup. That might take longer than the recipe suggests, so don't rush the process. If you master the slurry, you will have a interesting soup that makes your socks go up and down. This is a lovely soup that ages well. I hope you will give it a try. Here's the recipe.

Cream of Garlic Soup...from the kitchen of One Perfect Bite courtesy of Susan Spicer

Ingredients:
2 tablespoons olive oil
2 tablespoons butter
2 pounds onions, about 4, chopped
2 cups garlic cloves, about 4 large
heads, chopped
2 quarts Chicken Stock or canned
low-sodium chicken broth
1/2 loaf day-old French bread (about
1/4 pound), cut into chunks
1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1-1/2 teaspoons dried, and 1 bay leaf
1-1/2 teaspoons salt
2 cups half-and-half
1/4 teaspoon fresh-ground black pepper
Croutons, optional

Directions:
1) Heat oil and butter in a large pot set over low heat. Add onions and garlic. Cover pot and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise heat to moderate and continue cooking onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
2) Add stock, bread, bouquet garni, and salt. Bring to a boil. Reduce heat and simmer about 15 minutes.
3) Remove bouquet garni and purée soup in a blender or food processor. Strain soup back into pot. Add half-and-half and pepper and bring back to a boil. Serve topped with croutons, if you like. Yield: 6 servings.

One Year Ago Today: Moroccan Lamb Stuffed Peppers

Two Years Ago Today: Chocolate Chili with Black Beans

Penne with Garlic Roasted Mushrooms

2012-01-10T00:01:00.005-05:00

From the kitchen of One Perfect Bite...I wish I had the ability to spin words in such a way that you would be convinced, at least for a moment, that I have a gourmet pasta to share with you today. Truth is, this homely dish is made from odds and ends found in my pantry and fridge at the end of the holidays. The mushrooms were my bad. They had been purchased to stuff, but for lots of reasons, some of them actually legitimate, that never happened. The rest of the ingredients are standard pantry fare, so the dish is really the result of a game of mix and match. It sounds quite ordinary, but the garlic and herbed roasted mushrooms take this pasta to a whole nother level. Roasting releases heady woodland flavors that you won't encounter when the mushrooms are sauteed or baked at a lower level, and the scant juices they exude add a real boost to the taste of the finished pasta. This was wonderful when made with large crimini mushrooms, but I suspect it would been even more flavorful had wild mushrooms been available for use. This dish is very easy to prepare, but the mushrooms take time to roast, so you should plan on at least an hour to get the pasta on the table. This rustic dish is not particularly attractive, but it makes up in earthy and satisfying flavor what it lacks in eye appeal. Don't slice the mushrooms too thinly. Mine were about 1/3 to 1/2-inch thick and that worked out well. They retained some shape and added a meaty type resistance to the finished dish.This pasta is substantial enough to be served as an entree and it would be a perfect choice for a Meatless Monday dinner. I don't think this reheats well. Unlike most dishes that improve with age, I thought the lovely woodsy flavor of the freshly made dish disappeared when it was refrigerated overnight. If you enjoy mushrooms, I suspect you'll like this pasta and I hope you will give it a try. Here's the recipe.

Penne with Garlic Roasted Mushrooms...from the kitchen of One Perfect Bite

Ingredients:
2 pounds assorted mushrooms cleaned, stemmed and sliced or quartered
2 tablespoons finely chopped garlic
1/2 cup extra-virgin olive oil
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup chopped Italian parsley
1/4 cup chopped green onions
1 cup grated Parmesan cheese
12 ounces dried penne

Directions:
1) Preheat oven to 425 degrees F. In a large bowl, toss together cleaned, sliced mushrooms, garlic, olive oil, oregano, and basil. Turn mixture onto a large baking dish or rimmed cookie sheet large enough to hold them in a single layer.
2) Transfer pan to oven and roast, stirring periodically, until mushrooms release their juices, shrink, and begin to caramelize, about 30 to 35 minutes.
3) When mushrooms are nearly done, prepare pasta according to package directions. Drain pasta, reserving 1 cup of cooking water. Add pan contents to pasta along with parsley, green onions and Parmesan cheese. Add reserved pasta water by tablespoons to form a sauce that naps pasta. Toss well and serve immediately. Yield: 4 servings.

One Year Ago Today: Cinnamon Raisin Swirl Bread with Streusel Topping

Two Years Ago Today: Cuban Reuben with Mojo Mayo

Nutella and Hazelnut Fudge

2012-01-09T00:01:00.003-05:00

From the kitchen of One Perfect Bite...This simple recipe for Nutella fudge is a bit different than the one that was so popular on blogs during the run-up to the Christmas holiday. This version was developed by Elizabeth LaBau who writes the candy guide at About.com. It's a nice recipe and with Valentine's Day just ahead of us, I thought those of you who make candy for your sweet things might like to see the recipe before V-Day actually arrives. This fudge is made with Nutella and it gets an added flavor boost from the addition of toasted hazelnuts. Hazelnuts, or filberts, if you prefer, are a major crop in the state of Oregon, so I use them a lot in my cooking. As a matter of fact, I like them well enough to go for extra flavor whenever I can, so I use hazelnut rather than vanilla extract when I make this fudge. I realize that most of you live in areas where hazelnut extract can't be found. If you'd like to try it, a quick "google" search will return several sources from which it can be ordered. This fudge is fine when made with vanilla but its flavor is really enhanced by the addition of the hazelnut extract. It is smooth and creamy and if you like fudge, you'll like this version. Here's how it is made.

Nutella and Hazelnut Fudge...from the kitchen of One Perfect Bite courtesy of Elizabeth LaBau

Ingredients:
1-1/2 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons butter
1/2 teaspoon salt
1-1/2 cups (9-oz.) semi-sweet chocolate chips
1 (7-oz.) jar marshmallow cream
1 cup chocolate-hazelnut spread, like Nutella
1 teaspoon vanilla extract or 1-1/2 teaspoons hazelnut extract
1/2 cup chopped toasted hazelnuts (optional)

Directions:
1) Prepare an 8x8 pan by lining it with aluminum foil and spraying foil with nonstick cooking spray.
2) Place sugar, evaporated milk, butter, and salt in a medium saucepan over medium-high heat. Stir until sugar and butter dissolve, then wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming.
3) Insert a candy thermometer into syrup and cook, stirring constantly, until temperature reaches 236 degrees F (113 C). If you are not using a candy thermometer, bring candy to a rapid boil for 5 minutes.
4) After it reaches 236 F, or 5 minutes of boiling, remove pan from heat and add chocolate chips, stirring until they're completely melted.
5) Next add marshmallow cream, Nutella, and vanilla extract, and stir until everything is well-mixed. Add chopped toasted hazelnuts last, if you're using them.
6) Scrape fudge into prepared pan and smooth it into an even layer. Allow fudge to sit at room temperature to firm up, for about 2 hours, or refrigerate for 45 minutes.
7) Once set, remove fudge from pan using foil handles. Cut it into small 1-inch pieces to serve. Store in an airtight container at room temperature for up to two weeks.

One Year Ago Today: Lamb Chops with Pomegranate Glaze

Two Years Ago Today: Ravioli with Smoked Salmon and Vodka Sauce

Chocolate Brownie Clusters

2012-01-08T00:01:00.004-05:00

Photo courtesy of Baking with the Cake Boss

From the kitchen of One Perfect Bite...These meringues actually have the taste and texture of brownies. They come from Buddy Valastro's new book , Baking with the Cake Boss. In their unbaked state, these cookies look, for all the world, like a genetic accident. By some miracle, probably related to his baking prowess and the marvels of kitchen chemistry, they manage to rise to the occasion and become something you'd be proud to serve to your family and friends. They contain just four ingredients and the dough, which is thick and gooey, is so sticky that it can only be dropped onto cookie sheets. You'll actually need two spoons to accomplish this. One for scooping and the other for dropping. I made two batches of these cookies, and while neither of my efforts looked as good as that shown in the book, they were, nonetheless, delicious. If you love the combination of chocolate and nuts you will enjoy these brownie-like bites. It is important to use extra-large eggs when you make them and I would suggest you spoon, rather than pack, the sugar and cocoa into cups for measuring. Sifting is also important. The finished cookies are not pretty things, but they are delicious. I hope you'll give them a try. Here's the recipe.

Chocolate Brownie Clusters...from the kitchen of One Perfect Bite courtesy of Buddy Valastro

Ingredients:
3 extra-large egg whites
1/2 teaspoon freshly squeezed lemon juice
1-1/2 cups powdered (10X) sugar
1-1/4 cup unsweetened Dutch-process cocoa powder
1-1/2 cups unsalted raw walnut halves

Directions:
1) Position a rack in center of oven and preheat it to 325 degrees F.
2) Put egg whites and lemon juice in bowl of a stand mixer fitted with a whip attachment. (Be sure the bowl is immaculately clean). Whip on low speed for 2 minutes, then on maximum speed until stiff peaks form, about 5 minutes.
3) Sift sugar and cocoa powder into bowl together, then fold into batter with a stiff spatula until batter is smooth and shiny. Fold in walnuts, until they are well coated with the batter.
4) Line two cookie sheets with parchment paper, using nonstick spray or a dab of butter in each corner to glue paper in place. Drop heaping tablespoons of dough 1/2 inch apart, being sure each tablespoon has about 3 or 4 walnuts in it.
5) Bake until outside has crisped and bottom starts to pull away from parchment paper, 15 to 20 minutes.
6) Remove cookie sheet from oven. As soon as clusters can be moved, use a spatula to transfer them to a rack and let them cool. Enjoy cookies right away, or store when completely cool in an airtight container at room temperature for up to 1 week. Yield: 18 cookies.

One Year Ago Today. Pink Grapefruit Salad Dressing

Two Years Ago Today: Torpedo Rolls

Cranberry Upside Down Muffins

2012-01-07T00:01:00.003-05:00

From the kitchen of One Perfect Bite...I am often done in by my own expectations. That definitely was the case here. I was looking for a recipe I could use to replace a cranberry coffeecake that I've served too often and needed to replace. I wanted a recipe that used cranberries because they provide wonderful color for the red tables of Christmas and Valentine's Day. I chose this one because it was included in Gourmet's collection of 50 Baking Favorites and I expected great things. I'm sorry to report I got ordinary. While the muffins are not difficult to make, they simply are not worth the time needed to prepare them. I've since resumed the search for a cake or muffin to replace the cranberry cake I currently serve. I'll let you know when I find it. In the meantime, here's the recipe for a very ordinary, not too terrible muffin that you may, or may not, want to try.

Cranberry Upside Down Muffins...from the kitchen of One Perfect Bite courtesy of Gourmet 50 Baking Favorites

Ingredients:
2 cups cranberries, picked over and rinsed
1-1/4 cups sugar, divided use
1 teaspoon freshly grated nutmeg
2 cups all-purpose flour
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1 large egg
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 cup milk

Directions:
1) Preheat oven to 400 degrees F. Generously butter a standard size 12 muffin tin.
2) Combine the cranberries, 1 cup sugar, and nutmeg in a saucepan. Cook mixture over moderately high heat, stirring, until sugar is dissolved, and boil it, covered, for 3 minutes. Simmer mixture, uncovered, stirring, for 3 minutes and let it cool.
3) Sift flour, baking powder, remaining 1/4 cup sugar, and salt together into a large bowl.
4) In another bowl whisk together egg, butter, and milk.
5) Add liquid mixture to flour mixture, and stir batter just until combined.
6) Divide cranberry mixture among 12 muffin cups and top with batter. Bake in middle of oven for 18 to 20 minutes, or until they are golden. Cool in pan for 2 minutes and then invert onto a rack. These biscuit-type muffins are best served warm. Yield: 12 muffins.

One Year Ago Today: Frozen Key Lime and White Chocolate Pie

Two Years Ago Today: Individual Baked Omelets

50 Women Game Changers in Food - #29 Betty Fussell - Yam Yeast Bread

2012-01-06T00:01:00.008-05:00

From the kitchen of One Perfect Bite...With the holidays behind us, our merry band of (wo)men are continuing to explore the lives and recipes of the women who earned places on the Gourmet Live list of 50 Women Game Changers in food. Today, we are featuring Betty Fussell, and I must tell you that we are, once again, dealing with an uncommon woman who has led an extraordinary life. She was raised in a puritan household by a stepmother who was obsessed with health and much of the cooking in the family was actually done by her father. There was little time or money for good food, and as a result she displayed no real interest in cooking until the mid 50's when she moved to Princeton with her husband, who was an academic. She had impressive academic credentials of her own, but the times were not kind to married professional women. She turned her energies to food, and, like many educated women of the time, she embraced Julia Child because she gave them something they could do at home. Prior to life in Princeton, her academic focus had been theater and she has said that for her the kitchen and dining room were a stage, the dinner party, a performance and the menu a script. She viewed entertaining at home as a theatrical event. It would, however, be years before she began to write about food. Her marriage ended badly in a very public way and despite a Ph.D, age and gender kept her from gaining a foothold in academia. She left Princeton and went to New York where she met Gloria Loomis who became her literary agent and friend. Loomis helped get her first book, a biography of Mabel Normand published. What followed is amazing. She is one of the first American writers to focus on food as a legitimate subject for scientific, social and anthropological inquiry. A complete list of the books she has written can be found on her blog which you can access here. She also lectures at museums, universities, state fairs, corn festivals, historical societies and culinary groups, and "her essays, which appear in literary journals, newspapers, magazines and encyclopedias, are written with a grace few food writers can match." She has an abiding passion for American food and that is evident in her writing.

I have chosen a simple yeast bread to represent the type of recipe that has been developed by Betty Fussell. The bread, which has great eye appeal, has a soft crust and lovely crumb that is wonderful for toasting. It gets a bit of sweetness from pureed yams and its interesting background flavors come from pepper, mace and allspice. I suggest you use the dough hook of an electric mixer to make this. The dough is sticky and can be frustrating to work with by hand. This is an uncommon bread and if you are looking for something unusual to bake, I think you will enjoy this. I doubt, however, that it will become your daily bread. Here's the recipe.

Yam Yeast Bread...from the kitchen of One Perfect Bite courtesy of Betty Fussell

Ingredients:
2 packages dry yeast
1-1/2 cups very warm (110-115 degrees F.) water
5 to 6 cups unbleached white flour
1 Tablespoon salt
1 teaspoon white pepper
1/8 teaspoon each allspice and mace
2 Tablespoons butter, softened
1 cup cooked yam puree (from 1 to 2 yams)
1 egg for glaze

Directions:
1) Dissolve yeast in warm water in a large bowl. Mix 5 cups flour with salt, white pepper, allspice, and mace. Stir into yeast mixture.
2) Add butter, yam puree, and additional flour, if necessary, to make a moist but kneadable dough. Knead until dough is elastic - 10 to 15 minutes by hand or 5 minutes in an electric mixer fitted with a dough hook. Then put in a buttered bowl, cover with plastic and a towel or plate, and let rise in a warm (75 to 80 degrees F.) place until doubled.
3) Punch dough down and let rise again about 45 minutes. Punch down and shape into one large round loaf or divide between 2 buttered standard bread pans (9 by 5 by 3 inches). Let rise once more for another 45 minutes.
4) Beat egg with a teaspoon of water and use as glaze for top of bread. Bake at 425 degrees F. until the bottom of the loaf sounds hollow when rapped with the knuckles, 30 to 40 minutes. Cool on a rack at least an hour before slicing. Yield: 1 large round loaf or 2 smaller ones.

Recipe Source: I Hear America Cooking by Betty Fussell (Viking Penguin)
Reprinted with permission.

The following bloggers are also featuring the recipes of Betty Fussell today. I hope you'll visit all of them. They are great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Joanne - Eats Well With Others, Taryn - Have Kitchen Will Feed Susan - The Spice Garden, Heather - girlichef, Miranda - Mangoes and Chutney
Jeanette - Healthy Living, Mary - One Perfect Bite, Kathleen - Bake Away with Me
Sue - The View from Great Island, Barbara - Movable Feasts , Linda A - There and Back Again Nancy - Picadillo, Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things, Claudia - Journey of an Italian Cook

Next week we will highlight the career and recipes of Barbara Tropp. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, January 9th.

Standing Rib Roast

2012-01-05T00:01:00.004-05:00

From the kitchen of One Perfect Bite...I rarely make a standing rib roast for our Christmas dinner. I prefer to serve a whole tenderloin or New York strip roast for holiday meals because they are easier to serve and they are definitely less wasteful. That's not to say we don't like rib roast. While others rush to the mall the day after Christmas, you'll find me at the grocery store looking for bargains on meat that was overstocked for the holiday. I rarely leave empty handed and usually have 5 or 6 roasts that will feed the freezer before they feed us. There is always at least one rib roast in my stash. While it may lack the marbling and beautiful cap of butcher trimmed meat, the roast I bring home it is perfect for a family meal when it is properly prepared and cooked. I noticed that Ann Seranne's recipe for rib roast of beef was very popular this holiday season. While her recipe is a treasure, I can't use it. The temperature at which it first cooks sets off every fire alarm in the house and destroys the homey ambiance I like to create for my family and holiday guests. When I make a rib roast I use a recipe that comes from Cook's Illustrated. I think that whenever low temperature roasting is used, it is imperative to have two thermometers. One to judge the temperature of the oven, the other to judge the temperature of the meat. The meat here cooks at 200 degrees F. Make sure that your oven holds that temperature once it has preheated. Mine does not, so I have to set the oven to 225 degrees in order to maintain the correct temperature and have some idea of when the meat will be done. I also strongly suggest you invest in a snake probe for reading the temperature of the meat. You want to keep the oven door shut and the snake probe makes that possible. While it is not specified in the recipe, I bring the roast to room temperature before starting and I personally view step 5 in the recipe to be optional. I hope you will give this recipe a try. Once you have a handle on the timing, this is really simple to do. Here's the recipe.

Standing Rib Roast...from the kitchen of One Perfect Bite inspired by Cook's Illustrated

Ingredients:
1 (7-pound)first-cut beef standing rib roast (3 bones), meat removed from bones, bones reserved
Kosher salt and ground black pepper
2 teaspoons vegetable oil

Directions:
1) Using sharp knife, cut slits in surface layer of fat, spaced 1 inch apart, in crosshatch pattern, being careful to cut down to, but not into, meat. Rub 2 tablespoons salt over entire roast and into slits. Place meat back on bones (to save space in refrigerator), transfer to large plate, and refrigerate, uncovered, at least 24 hours and up to 96 hours.
2) Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in 12-inch skillet over high heat until just smoking. Sear sides and top of roast (reserving bone) until browned, 6 to 8 minutes total (do not sear side where roast was cut from bone). Place meat back on ribs, so bones fit where they were cut, and let cool for 10 minutes; tie meat to bones with 2 lengths of twine between ribs. Transfer roast, fat side up, to wire rack set in rimmed baking sheet and season with pepper. Roast until meat registers 110 degrees, 3 to 4 hours.
3) Turn off oven; leave roast in oven, opening door as little as possible, until meat registers about 120 degrees for rare or about 125 degrees for medium-rare, 30 to 75 minutes longer.
4) Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and let rest for at least 30 minutes and up to 75 minutes.
5) Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes.
6) Transfer roast to carving board; cut twine and remove roast from ribs. Slice meat into 3/4-inch-thick slices. Season with coarse salt to taste, and serve.

One Year Ago Today: Blue Cheese and Other Composed Butters

Two Years Ago Today: Texas-Style Gnarled Beer Bread

Rum-Raisin Tea Biscuits

2012-01-04T00:01:00.002-05:00

From the kitchen of One Perfect Bite...I can't quite see myself serving these for breakfast, but I have no aversion to putting them on a brunch or tea table. They are delicious and a perfect example of Nancy Silverton's ability to make ordinary food extraordinary. These biscuits contain orange and rum soaked raisins that make others pale in comparison. Save for the drunken raisins, the recipe is like most others for scones or tea biscuits. It is straight forward and if you follow the recipe you are guaranteed success. You can, of course, swap cranberries for raisins and experiment with orange liqueur. I make these often, and, while I do experiment, I always go back to the original ingredients. If you use a 2-1/4 inch biscuit cutter you will be able to get a dozen biscuits from the recipe. I do hope you will try these. They are wonderful to serve with afternoon tea and distinctive enough to be memorable. Here's the recipe.

Rum Raisin Tea Biscuits...from the kitchen of One Perfect Bite courtesy of Nancy Silverton

Ingredients:
1/3 cup orange juice
1/3 cup rum
1 teaspoon pure vanilla extract
1/2 cup raisins
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
8 tablespoons (1 stick) cold unsalted butter,
cut into 8 pieces
1/3 cup buttermilk
1 teaspoon grated orange zest
Milk
5 teaspoons sugar

Directions:
1) Combine orange juice, rum, vanilla and raisins in a small bowl. Set aside for 10 minutes while preparing biscuits.
2) Preheat the oven to 375 degrees F.
3) Combine flour, sugar, baking powder, baking soda, and salt in bowl of a food processor fitted with a metal blade. Pulse to combine. Add butter and process until mixture looks like coarse meal.
4) Drain liquid from raisins reserving 1/3 cup. Combine reserved liquid with buttermilk and add to flour mixture in food processor, then add raisins and orange zest. Pulse just to dampen dry ingredients. Dough will be sticky.
5) Remove dough from bowl and knead 10 times on a well-floured surface. Pat into an 8-inch round, 1/2 inch thick. Cut 8 biscuits with a floured 2 1/2-inch cutter. Fold scraps together and cut 2 more biscuits. Place on a lightly greased baking sheet, 1 inch apart. Brush tops with milk and sprinkle each with 1/2 teaspoon sugar.
6) Bake for 15 to 18 minutes, until tops are lightly browned. Yield: 10 biscuits.

One Year Ago Today: Minced Chicken with Oyster Sauce

Two Years Ago Today: Roasted Garbanzo Beans with Cajun Spice

Pork Bourguignonne

2012-01-03T09:00:00.005-05:00

From the kitchen of One Perfect Bite...This is a great dish to pull from the roster when your taste buds are tired and you have the urge to embark on a culinary adventure. I have two recipes for French pork stew and today I'm going to feature the more classic of the two. Like many dishes that come from French peasant kitchens, you'll find this one is very easy to make. It is, however, a two day affair that requires the pork to marinate for 48 hours before it is browned and finally braised. The recipe below is as I found it. Hence, you'll find a call for kidney fat that, unless your butcher is more accommodating than mine, you can ignore. Bacon drippings make a nice substitute and add a faint layer of flavor to the finished stew. I know those of you who try this dish will like it. The use of current jelly sets it apart from the more common beef bourgignone after which it is patterned. I suggest you add a teaspoon of cider vinegar to the sauce just before it is thickened with the beurre manié. It is also important to simmer the sauce for 10 minutes or so after adding the beurre manié to rid it of an uncooked flour taste. I serve the stew with rice or noodles and a crisp salad. Here's how it is made.

Pork Bourguignonne...from the kitchen of One Perfect Bite courtesy of Gourmet Archives via LaBelle Cuisine

Ingredients:
2-1/2 cups red wine (Burgundy)
1 onion, sliced
1 carrot, sliced
1 garlic clove, chopped
6 peppercorns, crushed
2 whole cloves
1 tablespoon tarragon vinegar
Bouquet garni: 2 sprigs parsley, 1 bay leaf, 1 sprig thyme
3 pounds lean pork, cut into large cubes
Salt
2 tablespoons rendered beef kidney fat (bacon drippings or olive oil may be substituted)
3 tablespoons red currant jelly
Beurre manié: 1 tablespoon butter, 1 tablespoon flour
Grated zest of 1 lemon

Directions:
1) Combine wine, onion, carrot, garlic, peppercorns, cloves, vinegar and the bouquet garni in a saucepan. Bring mixture to a boil and simmer it 20 minutes. Cool it thoroughly.
2) Place pork cubes in a deep earthenware crock or bowl. Pour marinade over it, season with a little salt, and marinate in refrigerator for 2 days, turning occasionally.
3) Drain and dry meat. Strain marinade and reserve it.
4) In a large Dutch oven brown meat on all sides in fat or oil. Add strained marinade, cover pan, and cook over low heat for 1-1/2 to 2 hours, or until pork is very tender. Add currant jelly to pan juices and thicken sauce with beurre manié made by kneading together flour and butter. Correct seasoning and serve pork. Sprinkle with grated lemon zest. Serves 6 to 8.

One Year Ago Today: Maple,Walnut and Fig Bread

Two Years Ago Today: Marinated Mushrooms

Bacon and Onion Corn Muffins

2012-01-02T00:01:00.004-05:00

From the kitchen of One Perfect Bite...Soup has figured prominently in our meals for the past several weeks. It really is a perfect way to beat back the damp and chill of a gray Oregon winter. Today, at least this evening, was no exception. We awoke this morning to dense fog that threatened swallowed anyone foolish enough to step into it. Fortunately, foolish or not, the brunch bunch made it up and down our hill without incident and we had a lovely midday meal in the company of good friends. When dinner time rolled around, I had just enough energy and appetite to pull soup from the freezer and throw these muffins together. This recipe comes from a 1991 edition of Gourmet's 50 Baking Favorites. The Silver Fox and I loved the muffins and they've managed to be a feature in my kitchen since that time. I enjoy savory muffins and these are a perfect accompaniment to the soups and stews of winter meals. Men love them. So do women, though I must admit they are a bit too substantial to be tea party fare. This is a straight forward recipe. You can't go wrong if you cook the bacon until it is shatteringly crisp, and the onions are transparent. Thanks to the sour cream, the muffins can be kept for 24 hours if they are well wrapped, though I prefer to serve them when they are freshly made and still warm from the oven. If you are looking for a recipe for great savory muffins or corn bread, I think you've just found it. Here's how the muffins are made.

Bacon and Onion Corn Muffins...from the kitchen of One Perfect Bite courtesy of Gourmet's 50 Baking Favorites

Ingredients:
8 slices of lean bacon
1/2 cup finely chopped onion
1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 tablespoon salt
2 large eggs
1/2 stick (1/4 cup) unsalted butter,
melted and cooled
1-1/2 cups sour cream
1/4 cup milk

Directions:
1) Cook bacon in a heavy skillet set over moderate heat until it is crisp. Transfer ito paper towling to drain. Crumble and set aside.
2) Pour off all but 1 tablespoon of fat from skillet. Add onions to skillet and cook over moderately low heat until softened and translucent.
3) Sift cornmeal, flour, baking powder, baking soda and salt into a medium bowl.
4) In another bowl whisk together eggs, butter, sour cream, and milk, stir in the bacon, onion and the cornmeal mixture, and beat batter well. Divide batter among 12 well-buttered standard muffin cups and bake muffins in middle of a preheated 425-degree F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool. Yield: 12 muffins.

One Year Ago Today: Rissoto with Smoked Salmon and Spinach

Two Years Ago Today: Brined Shrimp with Jalapeno and Garlic

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

Brioche à Tête

2012-01-01T00:01:00.004-05:00

From the kitchen of One Perfect Bite...This is Julia Child's famous brioche. There are folks in the food world who believe it to be best of kind. I'm not qualified to make that kind of judgment, but I can tell you it is awfully good. I can also tell you that it is not easy to make and each time I pull it from my oven I vow never again. Then I have a bite and, in the immortal words of Yogi Bera, "it's déjà vu all over again". What sets this apart from most of its counterparts is the length of time the dough is beaten. It is batted about with a dough hook for a full fifteen minutes, and while there are brioche made with greater quantities of eggs and butter, few ever attain the ethereal quality of this one. This brioche is about texture, and, for better or worse, time, cause that's what you need to make it. Fortunately, there is still a short video of Julia and Nancy making the dough for this brioche. I say fortunately because they walk you through the more difficult steps of this recipe. You'll find the video, which is enormously helpful, HERE. If you like to bake and you are up to a challenge, give this recipe a try. You won't be sorry. Here's how Julia's briche is made.

Brioche à Tête...from the kitchen of One Perfect Bite courtesy of Julia Child and Nancy Silverton

Ingredients:
Sponge
1/3 cup warm whole milk (100- 110 degrees F)
2-1/4 teaspoons active dry yeast
1 large egg
2 cups unbleached all-purpose flour
Dough
1/3 cup sugar
1 teaspoon kosher salt
4 large eggs , lightly beaten, room temp
1-1/2 cups unbleached all-purpose flour (approx)
6 ounces unsalted butter , room temperature
Glaze
1 large egg beaten with 1 tablespoon cold water, for egg wash

Directions:
1) To make the sponge: Put milk, yeast, egg and 1 cup of flour in the bowl of a heavy duty mixer. Mix ingredients together with a rubber spatula, mixing just until everything is blended. Sprinkle remaining cup of flour over sponge, completely covering it. Set sponge aside to rest uncovered for 30-40 minutes. After this resting time, flour coating will crack. That's as it should be.

2) To make dough: Add sugar, salt, eggs, and 1 cup of flour to sponge. Set bowl in mixer, attach dough hook, and mix on low speed for a minute or two, just until ingredients look as if they are about to come together. With mixer still running, sprinkle in 1/2 cup more flour. When flour is incorporated, increase mixer speed to medium and beat for about 15 minutes, stopping to scrape down hook and bowl as needed. During this mixing period, dough should come together, wrap itself around hook and slap sides of bowl. In order to incorporate butter into dough, it must be worked with a scraper or rolling pin until its consistency is like that of dough (You can bash butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface). When it is ready, butter will be smooth, soft, and still cool - not warm, oily or greasy. With mixer on medium-low speed, add the butter a few tablespoons at a time. Do not be alarmed at appearance of dough. It will start to fall apart and that is normal. Continue adding butter. When all of it has been added, raise mixer speed to medium-high for a minute, then reduce speed to medium and beat dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl. Clean sides of bowl frequently as you work; if it looks as though dough is not coming together after 2-3 minutes, add up to 1 tablespoon more flour. When you're finished, dough should feel somewhat cool. It will be soft and still sticky and may cling slightly to sides and bottom of bowl.

3) To finish dough: For first rise, transfer dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2- 2 1/2 hours. For second rise and chill, deflate dough by placing your fingers under it, lifting a section of dough, and then letting it fall back into bowl. Work your way around circumference of dough, lifting and releasing. Cover bowl tightly with plastic wrap and refrigerate dough overnight, or for at least 4-6 hours, during which time it will continue to rise and may double in size again. AFTER THIS LONG CHILL,DOUGH IS READY TO USE IN ANY BRIOCHE RECIPE.

4) To shape: Butter 3 large fluted brioche pans, using a pastry brush to make certain
you get into flutes; set aside. Divide dough into thirds. Keep remaining dough covered and refrigerated while you work with one piece at a time. Put one piece of
dough on a lightly floured work surface and, using your dough scraper, cut off a hunk of dough that is scant one third of piece. Work larger piece of dough gently and quickly into a smooth ball. between your hands and against the work surface to form a smooth ball. Place ball into buttered mold. Roll smaller piece of dough into a pear shape. Use fingers to make a depression in center of dough and fit narrow top of pear-shaped piece into depression. Pinch and press dough together as needed to make certain that seam between large and small pieces of dough is sealed. Repeat with the remaining dough.

5) Final Rise: Cover pans with a piece of buttered plastic wrap and allow dough
to rise at room temperature for about 2 hours, or until doubled in size.

6) Baking Têtes: Preheat oven to 375 degrees F. Lightly brush brioche with egg wash, taking care not to let the glaze dribble into the mold (it will impair
the dough’s rise in oven). Working quickly, use ends of a pair of sharp scissors to snip 2 or 3 slits in each larger ball of dough. Bake the brioche for about 30 minutes, or until they are deeply golden. Cool to room temperature on a rack. Yield: 3 Tetes.

Cook's Notes: If you are not going to use or bake the dough after it's second rise, deflate it, wrap it airtight, and store it in freezer. The dough can remain frozen for up to a month. Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator.

This post is being linked to:
Foodie Friday

One Year Ago Today: 2010-Year End Round-Up

Two Years Ago Today: Guinness Bloody Mary

Muhammara

2011-12-31T00:01:00.005-05:00

From the kitchen of One Perfect Bite...It's hard to believe the year is coming to an end. At dinner tonight Bob and I will toast absent friends and I want you to know that all of you are included in that number. We have no special plans for the evening, though we will be hosting a brunch on New Year's Day. I have made some very simple finger foods for the two of us to nibble on as wile away the countdown to midnight. I've actually made three dishes and a coin toss determined which I would share with you today. Muhammara, a hot pepper dip, won. This is a Turkish dip that I had for the first time this year. As you scan the recipe ingredients you'll see that there is nothing here not to like. It is very easy to make and if you keep pomegranate molasses in the pantry, you can have it on the table in 10 minutes. It is usually eaten as a dip or spread, though it also makes a wonderful sauce for grilled meats and chicken. It's important to use fresh bread crumbs and toasted walnuts when you make this. They add flavor and texture that can't be achieved with easier substitutions. I hope you'll give this dip a try. It is additive and I think you'll like it. And because it's New Year's Eve, I thought I sneak in the latest pictures of our younger grandsons. They're sweeter than muhammara but just as addictive. They are, however, more work.Their photos are at the end of this post. Here's the recipe for this wonderful Turkish dip.

Muhammara...from the kitchen of One Perfect Bite

Ingredients:
1 (7-ounce) jar roasted red peppers, drained and patted dry
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
1/2 cup extra-virgin olive oil
toasted pita triangles as an accompaniment

Directions:
In a food processor blend together peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes, and salt to taste until mixture is smooth. With motor running add oil gradually. Transfer muhammara to a bowl and serve it at room temperature with crudities or pita triangles. If not served immediately refrigerate for up to 24 hours. Serve at room temperature. Yield: 1-1/2 cups.

One Year Ago Today: Bouillabaisse la Marseillaise

Two Years Ago Today: Mexican Beer Cheese Spread

Onion Parmesan Toasts

2011-12-30T00:01:00.002-05:00

From the kitchen of One Perfect Bite...I've been out of sync with the world this week. It continues to move at a mazurka pace while I'm definitely in minuet mode. Worse yet, the goodies assembled for the holiday are nearly gone and we still have well-wishers stopping by for holiday visits. While I don't want to bake more cookies, I do want to have something to offer guests who come to call, so I pulled out some recipes for casual savories that I think will do as well. I've included these toasts because they are very easy to do and the various elements needed to make them can be done ahead of time and then assembled just before serving. This is a decades old recipe that has been retired several times, but the folks at Gourmet magazine refused to let it die, and, after brief periods of rest, kept bringing it back for yet another generation of cooks to enjoy. It's hard to believe that four ingredients can make such delicious mouthfuls. I was among the doubters when I first read the recipe, but thought enough of the person who recommended it to me to give it a try. I'm so glad I did that. This is a straightforward recipe and chances are you have everything you need to make it in your pantry and refrigerator. If you don't have cocktail bread, quarter slices of what you do have and use that instead. While I prefer these made with sweet onions, yellow onions can be used in a pinch. Simply soak the chopped onions in cold water for 15 minutes and then drain and pat them dry. It is best to assemble these just before they are broiled to prevent the toasts from becoming soggy. You can also use a toaster oven, which I actually prefer, to broil them. They should be served warm. I do hope you'll give these a try. They are a perfect small plate dish and I think you'll enjoy them. Here's the recipe.

Onion Parmesan Toasts...from the kitchen of One Perfect Bite courtesy of The Gourmet Cookbook

Ingredients:
3/4 cup chopped sweet onion such as Vidalia or Walla Walla
1/2 cup mayonnaise
14 slices party (cocktail) rye or pumpernickel bread
1/4 cup freshly grated Parmesan

Directions:
1) Preheat broiler.
2) Stir together onion and mayonnaise.
3) Arrange bread slices in one layer on a baking sheet and broil 6 inches from heat, turning once, until lightly toasted, 1 to 2 minutes per side until lightly toasted (watch carefully). Remove from oven and turn toasts over.
4) Spread evenly with onion mixture and sprinkle with cheese and freshly ground pepper.
5) Broil until topping is bubbling and lightly browned, 1 to 2 minutes (watch carefully to prevent burning). Serve warm. Yield: 14 hors d'oeuvres.

One Year Ago Today: Cranberry Trifle

Two Years Ago Today: Spiced and Pickled Shrimp

French Toast

2011-12-29T00:01:00.003-05:00

From the kitchen of One Perfect Bite...Last week I made a loaf of brioche so I could prepare this version of French toast for our Christmas breakfast. The recipe that I use comes from Cook's Illustrated and it has been my favorite for over ten years now. While they have changed their recipe overtime, I still prefer the original version and have done very little to alter it. The folks at Cook's Illustrated/America's Test Kitchen take umbrage with changes being made to recipes they have developed and I wouldn't dream of altering their ingredients list for a post. I have, however, slightly changed the instruction because I prefer to use an electric skillet or griddle when I make French toast or pancakes. I think the steady heat of electric appliances is better for this type of application and it makes for a better presentation. At least in my hands. The flour and the quick egg dip used in this recipe makes for a firm toast that has a wonderful flavor but is not the least bit soggy. I really think you will like this. You can make the toast with a thick-sliced challah or a good sandwich bread if you do not want to use brioche and once you've tried the original recipe, you might want to experiment with different flavors. This is a lovely way to start the day. Here's the recipe.

French Toast...from the kitchen of One Perfect Bite courtesy of Cook's Illustrated

Ingredients:
1 large egg
2 tablespoons unsalted butter , melted, plus extra for frying
3/4 cup milk
2 teaspoons vanilla extract
2 tablespoons granulated sugar
1/3 cup unbleached all-purpose flour
1/4 teaspoon table salt
4 to 5 slices day-old brioche or challah sliced 3/4 inch thick or 6 to 8 slices sandwich bread

Instructions:
1) Heat 10- to 12-inch skillet (preferably cast-iron) over medium heat for 5 minutes. Meanwhile, beat egg lightly in shallow pan or pie plate; whisk in butter, then milk and vanilla, and finally sugar, flour, and salt, continuing to whisk until smooth. Soak bread without oversaturating, about 40 seconds per side for brioche or challah or 30 seconds per side for sandwich bread. Pick up bread and allow excess batter to drip off; repeat with remaining slices.
2) Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch. Yield: 4 to 5 slices.

One Year Ago Today: French Dip Sandwich

Two Years Ago Today: Chopped Clam and Bacon Dip

German Apple Pudding

2011-12-28T00:01:00.005-05:00

From the kitchen of One Perfect Bite...One of the dishes we had last week was a Bavarian potato soup called Kartoffel Suppe. The soup, which you can find here, is very easy to make and it is a great way to beat back the damp chill of a winter evening. It is, however, peasant simple in its construction and demands some extras to perk it up and help make it a satisfying meal. A salad and a good seeded rye bread helped round out the menu but the coup de gras was an apple dessert that scores points for its down to earth good taste and the memories it evokes. The Silver Fox had this often as a child and despite its simplicity, it remains a favorite of his. His mother was a wonderful cook and I have good reason to suspect he finds my version almost, almost mind you, as good as hers. The dish is quick and easy to make and it is delicious in the way that only comfort food can be. It can be assembled in about 15 minutes and on the table in an hour. The recipe is uncomplicated save for one instruction that will seem counterintuitive. You will be asked to pour boiling water on top of the apple mixture but not to stir in in. It is really important that you follow this directive even though the pudding will look really strange until its fully baked. I promise it will come together and you'll have a lovely dessert that resembles apple pie filling, but is less sweet and more intensely apple flavored. The pudding should be served while it is warm. It is wonderful served with a scoop of vanilla ice cream, and delicious if you can add good coffee and great conversation. Here's the recipe.

German Apple Pudding...from the kitchen of One Perfect Bite

Ingredients:
4 cooking apples, peeled and sliced
1 cup of brown sugar
1 cup of all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
1 teaspoon vanilla extract
4 ounces cream cheese, softened
2 cups boiling water or boiling hot apple cider

Directions:
1) Preheat oven to 400 degrees F.
2) In a deep 2 quart baking pan, mix together sugar, flour, baking powder, salt, and cinnamon. Add apple slices and mix until coated with flour mixture. Combine milk and vanilla and add to flour mixture. Stir until everything has been moistened. Smooth out the top.
3) Place softened cream cheese in a mixing bowl and cover with boiling water. Blend with a whisk until cheese dissolves and mixture looks milky.
4) Put filled baking pan on rack in oven. Pour milky mixture over top. DO NOT STIR.
5) Bake for 40 minutes or until top is golden brown. Let cool slightly before serving. Sprinkle extra cinnamon-sugar on top if desired. Yield: 8 servings.

One Year Ago Today: Fennel and Saffron Bread

Two Years Ago Today: Blackberry Cream Cheese Coffee Cake

Individual Chocolate Soufflés

2011-12-27T00:01:00.002-05:00

From the kitchen of One Perfect Bite...We had two desserts last week that by modern standards are both candidates for spots in a directory of old-fashioned food. One is a German pudding that I plan to feature tomorrow, the other is a chocolate soufflé that will take center stage today . Despite its fragile appearance a soufflé is actually a sturdy dessert that is quite easy to prepare. If you can make a custard and a meringue, and can fold one into the other, you can make a soufflé. The only element missing from most recipes for this classic treat is the courage to actually try it. The lofty and fragile appearance of the soufflé comes from the effect of heat on the air bubbles in the egg whites. They expand as the soufflé bakes and then collapse as they cool. For that reason, this is a dessert with attitude. It waits for no man, or woman, and if you want to see it at the height of its glory, you'd best get it to the table as soon as it comes from the oven. You have about 5 minutes before it starts to sink, and while that won't affect taste, it can ruin expectations. I rarely make soufflés for formal parties, but I make them regularly for family and friends. I'm partial to the lemon and apricot varieties, but since chocolate is the one most requested, I thought I'd share that one with you. You'll notice that the ramekins used to make the individual soufflés are buttered and coated with sugar. That prevents the batter from clinging to the sides of the cups and allows it to rise to above the rims of the ramekins. I once heard someone compare the texture of a soufflé to that of wet angel food cake. That's a bit much, but the souffle will be damp and jiggly in the center and more cake-like toward the periphery of the ramekin. While the flavor base of the soufflé can be made an hour or two before baking, it's best to beat and fold the egg whites at the very last minute if you want ethereal heights. I hope you'll give this recipe a try. Here's how the individual chocolate soufflés are made.

Chocolate Soufflé...from the kitchen of One Perfect Bite inspired by Viking Range Test Kitchen

Ingredients:
10 tablespoons unsalted butter, divided
16 tablespoons granulated sugar, divided
6 large eggs, separated
1/2 cup all-purpose flour
2 cup whole milk
6 ounces bittersweet chocolate, finely chopped
1 teaspoon teaspoon vanilla extract
6 (6-ounce) ramekins

Directions:
1) Preheat oven to 350 degrees F. Position a rack in bottom third of oven. Butter insides of ramekins, using 2 tablespoon of butter; make sure to butter top rims of ramekins as well. Use 2 tablespoon of sugar to dust insides of ramekins (including tops of rims), shake ramekins to remove any excess. Place ramekins on a baking sheet (for ease of handling), and refrigerate until needed.
2) Whisk together egg yolks and 1/2 cup sugar in a medium mixing bowl; whisk until yolks are pale yellow in color. Whisk in flour, then set aside until needed.
3) Combine milk, chocolate, and remaining 8 tablespoons of butter in a medium sauce pan over medium heat; cook, stirring often, until chocolate has melted completely and mixture is smooth. Bring just to a boil.
4) Gradually whisk a 1/2 cup of hot milk mixture into egg mixture, whisking until incorporated (tempering). Add remaining milk mixture, and stir to combine. Pour tempered egg mixture back into sauce pan. Cook over medium heat, whisking constantly, until mixture is the consistency of cake batter. Remove from heat, whisk in vanilla, and set aside until needed.
5) Place egg whites in a clean work bowl of an electric stand mixer fitted with a clean whisk attachment; whisk on medium-low speed until frothy. Increase speed to medium, and continue whisking until soft peaks form; with mixer running, gradually add remaining 6 tablespoons sugar. Increase speed to medium-high; continue whisking until whites are shiny and will hold a long soft peak when whisk attachment is lifted.
6) Whisk one-fourth of meringue into chocolate mixture to lighten it, then, using a large skimmer or spatula, carefully fold chocolate mixture into remaining meringue.
7) Spoon soufflé mixture into prepared ramekins; ramekins should be filled to the rim. Run your index finger all the way around the inside perimeter to create a 1/2-inch border; this will help the soufflé rise properly.
8) Place soufflés in oven, and bake until raised well above the rims of the ramekins and just barely firm in the center, about 15 to 17 minutes. Serve immediately with crème anglaise, raspberry sauce, or whipped cream. Yield: 6 servings.

One Year Ago Today: Wilted Spinach Salad

Two Years Ago Today: Sugar Snap Peas with Sesame

Black-Eyed Pea Salad for Kwanzaa

2011-12-26T00:01:00.019-05:00

From the kitchen of One Perfect Bite...Kwanzaa, an African-America festival, is not a religious celebration. It is, rather, a week long observance of African heritage and culture that focuses on agricultural celebrations and the sharing of food with family and community. It is based on the seven principals of unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith. The name of the holiday, which is observed from December 26th to January 1st, comes from the Swahili word that means first fruit of the harvest. During this time, celebrants enjoy traditional African dishes, or dishes made from ingredients the slaves brought with them to the United States. The dishes originally associated with the holiday were inspired by traditional tribal foods from various parts of Africa. These days, standards have relaxed and Southern soul food, particularly selections that come from the Low Country of South Carolina, Georgia and Northeast Florida, dominate Kwanzaa tables. In my search for dishes that might be part of the Kwanzaa feast, I found this recipe from Pat and Gina Neely. It's for a black-eyed pea salad that is similar to Cowboy Caviar. It is fast and easy to prepare and I think you might enjoy it, even if you don't observe Kwanzaa. Here's the Neely's recipe.

Black-Eyed Pea Salad...from the kitchen of One Perfect Bite courtesy of Pat and Gina Neely

Ingredients:
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained

Directions:
1) Combine tomato, onion, bell pepper, jalapeno, green onion and parsley in a bowl.
2) In a separate small bowl, whisk together rice wine vinegar, canola oil, sugar, and salt and pepper.
3) Toss all together and let marinate for at up to 8 hours in refrigerator before serving. Yield: 4 to 6 servings.

One Year Ago Today: New York Strip Roast with Port Wine and Mustard Sauce

Two Years Ago Today: Stuffed Flank Steak Spirals

♬ Merry Christmas ♬

2011-12-25T14:00:00.001-05:00

Today all roads lead home. I hope the road you travel is clear and that your heart is light. May you, and those you love, have a wonderful holiday. Christmas Blessings...Mary

Dona Nobis Pacem A duet for cello and ukelele featuring Yo-Yo Ma and Ken Middleton

The Other Tom and Jerry

2011-12-24T00:01:00.007-05:00

Photo courtesy of Science of Drink

From the Kitchen of One Perfect Bite...This is a lovely sipper to enjoy on Christmas Eve, but not before the last of your chores are done. It looks harmless, a bit like the warm milk or weak cocoa your mother made when you were young and had trouble sleeping. If warm milk calmed you and let you slip into the arms of Morpheus, beware the Tom and Jerry. This is a warm cocktail that can sneak up on you. It was a seasonal favorite that fell out of favor during the 60's, but it is now staging a bit of a comeback. I suspect one taste of the hot/cold/sweet/creamy/spicy combo will make you a fan as well. While I love the flavors of this drink, I find it a bit fussy to prepare and personally prefer the simplicity of a hot buttered rum, a drink that is similar to it but easier to make. I know that many of you are too young to have ever tasted this one-time holiday favorite and I thought you might like to see how they are made. Here's the recipe for those of you who would like try one.

Tom and Jerry...from the kitchen of One Perfect Bite courtesy of Drink of the Week

Ingredients:
3 eggs
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 tablespoons powdered sugar
4 ounces Cognac
4 ounces dark rum
Milk (cooked till hot)

Directions:
1) Separate egg whites from yolks. In a large bowl, beat egg whites until they stiffen. In another bowl, beat egg yolks until they thin and then beat in allspice, sugar, cinnamon, and cloves. Fold yolks into whites. This is the batter.
2) For each drink, pour 2 tablespoons of this batter and then add one ounce of Cognac and one ounce of dark rum. Top off with hot milk. Stir ingredients together til they foam a bit and top each drink with a dusting of cinnamon or nutmeg. Yield: 4 servings.

One Year Ago Today: Mussels Fra Diavola

Two Years Ago Today: Caramel Corn

Brioche Loaf for Sandwiches and French Toast

2011-12-23T00:01:00.008-05:00

From the kitchen of One Perfect Bite...My family loves really good French toast and to be honest with you they're more than a little spoiled, at least at this time of year. I have a lovely recipe for French toast that I'll happily share with you, but the only thing that really sets it apart from others you have seen, is the bread I use to make it. At Christmas time, I whip out eggs and lots of butter and make a loaf-shaped brioche that is used to prepare holiday sandwiches and French toast. There will be a second, more classic brioche, served for breakfast on New Years day, but Christmas and French toast have become a tradition in our home and this bread is where it starts. If you have an electric stand mixer and can wait 24 hours before baking the dough, the bread, while not easy to make, is doable. It also helps to be a little crazy, but we'll talk of that another day. You also will be asked to put your creative instincts aside. Even small changes to this recipe can be disastrous, and, I know from experience, that you will be tempted to make them. Please don't! This recipe was developed by Sally Darr for Gourmet magazine about 10 years ago. It works if you follow it. Here's the deal. The magic that will transform the sticky mass you've created into a workable bread dough, occurs in the refrigerator, not on the bread board. The addition of more flour might make a workable dough but it will not make brioche. So, I'm going to ask you to suspend belief, and trust me on this one. That shaggy mass will turn into brioche without the addition of extra flour and you will love its crust and crumb. Here's the recipe. I double-dog dare you to give it a try.

Brioche Loaf...from the kitchen of One Perfect Bite courtesy of Gourmet magazine and Sally Darr

Ingredients:
Brioche Starter
1 teaspoon sugar
1/4 cup warm milk or water (105 degrees F)
1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
1/2 cup sifted all-purpose flour (sift before measuring)
Dough
1/4 teaspoon salt
3 tablespoons sugar
1 tablespoon hot milk or water
3 large eggs
1-1/2 cups sifted all-purpose flour (sift before measuring)
1-1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch slices and well softened
Glaze
1 egg yolk
1 tablespoon heavy cream

Directions:
1) To make starter: Stir milk and sugar together in a small bowl. Sprinkle yeast over mixture and let stand until foamy, about 10 to 15 minutes. Stir 1/2 cup flour into yeast mixture, forming a soft dough, and cut a deep X across top. Let starter rise, covered with plastic wrap, at room temperature, 1 hour.

2) To make dough: Combine salt, sugar, and hot milk in a small bowl and stir until salt and sugar are dissolved. Fit mixer with whisk attachment, then beat 2 eggs at medium-low speed until fluffy. Add sugar mixture and beat until combined well. With motor running, add in order, beating after each addition: 1/2 cup flour, remaining egg, 1/2 cup flour, about one fourth of butter, and remaining 1/2 cup flour. Beat mixture 1 minute. Remove bowl from mixer and fit mixer with dough-hook attachment. Spread starter onto dough with a rubber spatula and return bowl to mixer. Beat dough at medium-high speed 6 minutes, or until dough is smooth and elastic. Add remaining butter and beat 1 minute, or until butter is incorporated. The dough will be a sticky stringy mass at this point. This is normal, so not to worry. DO NOT add more flour. Lightly butter a large bowl and scrape dough into bowl with rubber spatula. Lightly dust dough with flour to prevent a crust from forming. Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled in bulk, 2 to 3 hours. Punch down dough and lightly dust with flour. Cover bowl with plastic wrap and chill dough, punching down after first hour, at least 12 hours. Dough may be chilled up to 3 days. Punch down dough each day.

3) To form and bake brioche: Butter a 9 x 5-inch loaf pan. Remove dough from refrigerator and turn onto a well floured surface. Flour your hands and form dough into a 9-inch log. Transfer to pan. Cover loosely with plastic wrap and allow to rise in a warm, draft-free place until dough has more than doubled in bulk, about 2 hours. Adjust rack to middle of oven before preheating to 375 degrees F. Mix egg yolk and heavy cream together in a small bowl. Brush over surface of bread. Bake loaf until golden brown, about 35 minutes. Cool bread in pan on a rack for 20 minutes, then turn out onto rack and allow loaf to cool completely, about 1 hour. Yield: 1 loaf.

One Year Ago Today: Lemon-Mint Snap Peas with Edamame

Two Years Ago Today: Savory Mushroom Puff

Slovenian Mushroom Soup - Gobova Juha

2011-12-22T00:01:00.011-05:00

From the kitchen of One Perfect Bite...The Silver Fox and I are fortunate to live in a heavily forested part of the country. That means that exotic mushrooms can usually be purchased here for pennies on the dollar. In the fall, it is not uncommon to see seasonal hunters foraging for the more exotic members of the species. Brokers rent temporary sheds and serve as collecting points for the harvest and area stores and green markets benefit from easy proximity to these distribution centers. We even have a mushroom festival to celebrate the fall gathering and I've found a mushroom man who has taught me the ins and out of the hunt and what can be found on the forest floor. It was at one of these festivals that I first tasted a Slovenian mushroom soup, and began my search for the penultimate version of the soup that's known as Gobova Juha. I've found it, and while I can claim no credit for its creation, I feel duty bound to let others know about it. I made this soup for our lunch today and was once again reminded how very good it is. The soup is fast and easy to prepare, and while it is best made with made with wild mushrooms, creminis are a great substitute as long as you add a handful of dried mushrooms to boost its woodsy flavor. If you use creminis, wipe them clean and cut them into chunky quarters. You can, by the way, use up to a pound of them if you like a really meaty soup. This is a light soup and it is very low in calories. I don't think it is substantial enough for dinner, but it is perfect for lunch if you serve it with a salad and a hunk of of really good bread. I hope you'll give this a try. Here's the recipe for an uncommon and uncommonly good mushroom soup.

Slovenian Mushroom Soup - Gobova Juha...from the kitchen of One Perfect Bite courtesy of Soupsong

Ingredients:
1 pound of meaty wild mushrooms cut into chunks, or a combination of half a pound of mushrooms bought from a store and three tablespoons of crumbled dried mushrooms which have been soaked in warm milk for a minimum of twenty minutes (this liquid may be kept for later use in another recipe).
4 to 5 tablespoons of butter
1 finely chopped medium onion
1 tablespoon flour
1 teaspoon minced garlic, divided use
2 medium potatoes, peeled and cut into small cubes
3 cups warm water
2 bay leaves
1/2 teaspoon freshly ground black pepper
Pinch of dried marjoram, crumbled
1/2 cup semi-dry white wine (if possible a traminec or true rizling) or 1 tablespoon of wine vinegar
Salt to taste
Garnish:
2 tablespoons minced parsley
Dollops of sour cream

Directions:
1) Melt butter in a large saucepan and saute onions until transparent. Stir in flour along with 1/2 teaspoon garlic and cook until frothy, about 30 seconds.
2) Stir in mushrooms (whatever kind you have opted for). Add water, bay leaves, pepper, and marjoram.
3) Simmer and cook on low heat for ten minutes, then add potatoes and reserved 1/2 teaspoon garlic. Continue cooking, stirring at frequent intervals, for five minutes, or until potatoes are tender.
4) Add wine or vinegar and adjust seasoning to taste with salt. Ladle soup into bowls and sprinkle with parsley. Garnish with a dollop of sour cream. Serve immediately. Yield: 4 servings.

One Year Ago Today: Salt Cod and Tomato Stew

Two Years Ago Today: Southern Nut Cake

Cotriade - A Fish Stew from Brittany

2011-12-21T00:01:00.003-05:00

From the kitchen of One Perfect Bite...We're ready for Christmas here. The manic rush is over and it's time to let the goodwill of the season envelop us. The tree is up, packages have been sent and our last party of the season is behind us. The remainder of the week belongs to the two of us and I've come to relish this quiet time. There are no deadlines to meet and during this lull, I'll pull recipes from my cortex and revel in the tastes and memories of Christmas past. Many of the dishes I'll be making for us during the holiday come from France. They are simple dishes from port cities or the French countryside and they are designed to satisfy, rather than impress. Haute they're not. Today's recipe is for Cotriade, a simple fish stew from Brittany that's often served during réveillon on Christmas Eve. It is to Brittany what bouillabaisse is to Provence, though it is much easier to make. It was originally made with the fishermen's share of the daily catch and each port seemed to have its own recipe for the stew. It always contained at least one kind of white fish, and while it was fortified with potatoes and herbs, it never contained the shellfish commonly associated with bouillabaisse. It is an uncomplicated dish that is completely dependent on the quality of fish used to make it. It can be delicious and it certainly is easy to make. The stew can be on the table in 30 minutes and it can be scaled up or down to feed two or twenty. I had originally intended to make this for our supper on Christmas Eve, however, the cod in the fish market looked so good that I decided we'd have it today instead. While the stew can certainly be ladled into soup bowls and eaten as is, there is a bit of ritual associated with its service. In a proper Breton kitchen, the fish and potatoes would be transferred to a platter and served with a sprinkling of red wine vinegar and fresh black pepper. The broth would be saved and served as an accompaniment in bowls with large croutons, so nothing would go to waste. The recipe I'm sharing today was developed by Mark Bittman. While I added a diced fennel bulb to my stew, I have not included it in the ingredient list below. Once you have a sense of the recipe, you can add other vegetables as you see fit, but I hope you'll try it his way at least once. This simple nourishing soup is now considered to be a luxury dish and I think it is one you really will enjoy. Here's the recipe.

Cotriade - Brittany Fish Stew...from the kitchen of One Perfect Bite courtesy of Mark Bittman

Ingredients:
1/2 cup bacon
6 cups fish or chicken stock
2 large onions
2 pounds filets of white fish
1 pound baking potatoes
1 lemon
Salt and pepper
Fresh parsley leaves
1/2 teaspoon dried thyme

Directions:
1) In a large, deep saucepan or casserole set over high heat, add minced bacon, roughly chopped onion, potatoes (peeled and cut into small chunks), salt and freshly ground pepper, thyme and stock. Bring to boil; reduce heat to medium. Cook until potatoes are tender, about 5 minutes, stirring occasionally.
2) Add fish (cut into 1-1/2 to 2-inch chunks); cook, stirring until it cooks through, about 5 minutes. Squeeze lemon over stew; garnish with parsley. Serve immediately. Yield: 4 servings.

One Year Ago Today: Chocolate Hazelnut Truffles

Two Years Ago Today: Walnut Coffee Cake

Figgy Pudding

2011-12-20T00:01:00.005-05:00

From the kitchen of One Perfect Bite..."Now, bring us some figgy pudding and bring some out here". I'm sure you've heard this secular carol, but have you ever had the pudding the carolers demanded as a reward for their singing? Both the carol and the pudding have stories that are intertwined. In old England, groups of traveling singers would entertain the wealthy for food or pay. These groups were called "waits" and they were extremely popular at Christmastime. There was a Christian tradition of showering them with gifts to thank them for their music. "We Wish You A Merry Christmas" is one of the songs they used to regale their listeners and Christmas pudding is one of the foods used to reward them for their performance. The tradition and this carol were resurrected in Victorian England by carolers who included the song in their repertoire. The distribution of the pudding is even older than the carol and dates back to to 16th century. At that time, the Catholic Church decreed that it should be made on the Sunday before the beginning of Advent, also known as Stir-Up Day. The pudding traditionally would contain 13 ingredients to represent Christ and the 12 apostles. Every member of the family was expected to help stir the pudding , rotating from east to west to commemorate the path traveled by the Magi as they searched for the Christ child. As time went on, coins and other small treasure were buried in the batter and steamed with the pudding. These tokens were thought to bring luck to the person who found them. I've shared another version of Christmas pudding with you, as well as one for a Three Kings Cake that is intended especially for children. I wanted to try a new version this year and as soon as I read Dorie Greenspan's recipe I knew I found what I was looking for. It sounded delicious, though the amount of brandy and rum used in its preparation, make it a truly adult affair. There are lots recipes that soak fruit before adding it to the ingredient mix. The figs and raisins used here are truly soused. If quizzed, many folks express their dislike of fruitcake or Christmas puddings. I'm not a missionary and my intent is not to dissuade them, but I'd love to have them try this version before they completely rule out those desserts. This pudding is like a spice cake that is used to hold fruit and nuts in suspension. It is really lovely. I made two changes to the recipe that I have not noted below. I used a well greased pudding mold instead of a bundt pan to make our pudding. I also added a cup of toasted walnuts to the batter. I flamed the the figs and raisins as suggested by the recipe and I will flame the pudding at the table when I serve it on Christmas Day. I hope you'll give this a try. I think you'll love it. It is a perfect way to end an English-style Christmas dinner. Here's how it is made.

Figgy Pudding...from the kitchen of One Perfect Bite courtesy of Dorie Greenspan

Ingredients:
12 plump dried Calymyrna figs, snipped into small pieces
1/2 cup water
1/2 cup dark rum
1/3 cup cognac or brandy
1/2 cup raisins
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
3 large eggs
1 (packed) cup brown sugar
2 cups fresh white bread crumbs (made from about 8 inches of baguette)
1 stick (4 ounces) unsalted butter, melted and cooled
1 cup dried cherries
1 cup dried cranberries
Optional: 1/3 cup brandy, cognac or rum, to flame the pudding
Lightly sweetened whipped cream, vanilla ice cream, or applesauce for serving

Directions:
1) Getting ready: You’ll need a tube pan with a capacity of 8 to 10 cups — a Bundt or Kugelhopf pan is perfect here — and a stock pot that can hold the pan. (If you’ve got a lobster pot, use that; it’ll be nice and roomy.) Put a double thickness of paper toweling in the bottom of the pot — it will keep the pudding from jiggling too much while it’s steaming. Spray the tube pan with cooking spray, then butter it generously, making sure to give the center tube a good coating
2) Put the figs and water in a saucepan and bring to a boil. Lower the heat and, keeping an eye on the pan, cook until the water is almost evaporated. Add the cognac or brandy, rum and raisins and bring the liquids back to a boil. Remove the pan from the heat, make sure it’s in an open space, have a pot cover at hand and, standing back, set the liquid aflame. Let the flames burn for 2 minutes, then extinguish them by sealing the pan with the pot cover. For a milder taste, burn the rum and brandy until the flames die out on their own. Set the pan aside uncovered.
3) Whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt and keep at hand.
4) Working in a mixing bowl with a whisk, beat the eggs and brown sugar together until well blended. Switch to a rubber spatula and stir in the bread crumbs, followed by the melted butter and the fig mixture (liquids included). Add the dry ingredients to the bowl and gently mix them in — you’ll have a thick batter. Fold in the cherries and cranberries.
5) Scrape the batter into the prepared pan and seal the pan tightly with aluminum foil. Set the pan into the stock pot and fill the pot with enough hot water to come one-half to two-thirds of the way up the sides of the baking pan. Bring the water to a boil, then cover the pot tightly with foil and the lid. Lower the heat so that the water simmers gently, and steam the pudding for 2 hours. (Check to make sure that the water level isn’t getting too low; fill with more water, if necessary.)
6) Carefully remove the foil sealing the pot — open the foil away from you to protect your arms and face — and then take off the foil covering the pan. To test that the pudding is done, stick a skewer or thin knife into the center of the pudding — the skewer or knife should come out dry.
7) To remove the pudding from the pan (a tricky operation), I find it easiest to carefully empty the water into the sink, and then carefully ease the baking pan out on its side. Transfer the pan to a cooling rack and let the pudding cool for 5 minutes. Detach the pudding from the sides of the pan using a kitchen knife, if necessary, then gently invert it onto the rack. Allow the pudding to cool for 30 minutes.
8) If you’d like to flame the pudding — nothing’s more dramatic — warm 1/3 cup of brandy, cognac or rum in a saucepan over medium heat. Pour the warm liquid over the top of the pudding, and then, taking every precaution that Smokey Bear would, set a match to the alcohol. When the flames die out, cut the pudding into generous pieces. Actually, there’s so much fruit in the pudding, the only way to cut neat slices is to make the slices generous. Serve the pudding warm with whipped cream, ice cream or apple sauce. Alternatively, you can cool the pudding completely, wrap it very well in several layers of plastic wrap and refrigerate it for up to two weeks. When you are ready to serve, butter the pan the pudding was cooked in, slip the pudding back into the pan, seal the pan with foil, and re-steam for 45 minutes. Yield: 8 to 10 servings.

Baby Jesus Birthday Cake

Christmas Pudding

Peanut Brittle

2011-12-19T00:01:00.002-05:00

From the kitchen of One Perfect Bite...It took two attempts, but I finally got this lovely recipe right. While it didn't burn first time through, I was distracted and let the brittle get ahead of me. It turned a dark and unappealing color that looked burned and would prevent folks from trying it, despite its lovely taste. Rather than waste the batch, I put it into the blender and made a praline-type powder to use for flavoring and decorating other pastries.Then I took the phone off the hook and set to work again. The Silver Fox loves brittle, and when I saw the candy Dave and Sarah Eickelberg made using a treasured family recipe, I was determined to duplicate their results. They have a step by step tutorial that will make easy work of this, should you decide to give their recipe a try. The tutorial can be found here and I'm happy to report that second time through was a charm. This is a lovely brittle and candy lovers will be delighted with the results. You will, however, need a candy thermometer to make this properly. I used salted peanuts, so I ended up with a sweet and salty combination that is almost irresistible. Those of you who love sweet things will love this recipe. Here's how the brittle is made.

Peanut Brittle...from the kitchen of One Perfect Bite courtesy of Dave and Sarah Eickelberg

Ingredients:
2 cups sugar
1 cup light corn syrup (i.e.Karo)
1/2 cup water
2 sticks (1 cup) of butter
3 cups roasted peanuts
1 teaspoon vanilla extract
1 teaspoon baking soda

Directions:
1) Combine sugar, corn syrup and water in a 3 quart saucepan. Cook and stir on medium to medium-high heat until sugar dissolves. When syrup begins to boil, blend in butter.
2) Stir frequently after mixture reaches the syrup stage (230 degrees F).
3) Add nuts when temperature reaches soft-crack stage (280 degrees F).
4) Stir constantly until temperature reaches hard-crack stage (305 degrees F).
5) Remove pan from heat. Quickly stir in baking soda and vanilla, mixing thoroughly. Pour onto two cookie sheets, sprayed with cooking spray. Stretch mixture evenly across pan using the back of a metal spoon, sprayed with cooking spray.
6) After brittle cools (30-45 minutes), remove from pan and break into pieces.

One year Ago Today: Quick Bread Round-Up

Two Years Ago Today: Moravian Spice Cookies

Apple Walnut Bread

2011-12-18T00:01:00.002-05:00

From the kitchen of One Perfect Bite...The theme of the gift baskets I made for the neighbors this Christmas is apples. While I had filled them with chutney, two kinds of jelly and apple butter, I thought they still looked too skimpy for gifting . So, at the last minute I decided to add a cake-like apple bread to bulk them up a bit. The bread I selected is very easy to make and requires no special equipment, save for a wooden spoon, to assemble. It is very similar in taste to a Jewish apple cake. Now, I've always questioned that designation because both the Amish and Pennsylvania Dutch have a cake with nearly identical ingredients and taste. Turns out it's called "Jewish" because the cake is completely dairy free, and that makes it especially appropriate to serve for the holiday of Rosh Hashanah when sweet foods are eaten because they represent the wish for a happy, sweet year ahead. I wish my neighbors nothing less. Whatever their origins, all these cakes are delicious and take minutes to assemble once the apples are are sliced or diced. They age extremely well and actually taste better the day after they are made. Those of you who like sweet desserts will really enjoy this dense apple bread. Here's the recipe.

Apple Walnut Bread...from the kitchen of One Perfect Bite courtesy of Leah Koenig

Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon baking soda
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 large eggs
3 cups Red Delicious, Granny Smith or Golden Delicious apples, peeled, cored and chopped into 1 inch pieces
1 cup toasted walnuts, chopped

Directions:
1) Preheat oven to 350 degrees. Grease two 8 x 4 x 2-1/2-inch loaf pans. Set aside.
2) In a medium bowl, combine all-purpose flour, whole-wheat flour, salt, cinnamon and baking soda. Set aside.
3) In a small bowl, combine granulated and brown sugar, oil and vanilla extract. Add eggs one at a time, stirring to combine after each addition. Pour sugar mixture into dry ingredients and mix to combine. Fold apples and walnuts into batter, which will be very thick.
4) Scrape batter into prepared pans. Bake loaves for 45 to 60 minutes, or until a cake tester inserted into middle of loaf comes out clean. Transfer to a wire rack. Let sit for 10 minutes and then remove from pans. Yield: 2 loaves.

One Year Ago Today: Assorted Christmas Confections

Two Years Ago Today: Florentine Lace Cookies

Candied Almonds + Giveaway Winner

2011-12-17T00:01:00.002-05:00

The winner of the National Pork Board Small Plate giveaway is Pondside. The entry was selected by a random number generator using numbers that ranged from 1 to 186. Details can be seen at the end of this post. Pondside, please contact me with mailing information. Congratulations!

From the kitchen of One Perfect Bite...I keep these candied almonds on hand during the Christmas holiday. They are delicious and very simple to prepare. They add some variety to the usual cookie tray and they're healthier than many of the snacks we serve and eat at this time of year. The recipe is straight forward and you should have no trouble making them as long as you keep the almonds in a single layer as they dry. They keep well and can be stored in an airtight jar for several weeks. Here's the recipe.

Candied Almonds...from the kitchen of One Perfect Bite

Ingredients:
3 cups whole natural almonds
1/4 cup honey or maple syrup
2 tablespoons butter
1 cup brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt

Directions:
1) Place almonds on a baking sheet and set them into a cold oven.
2) Turn oven temperature to 350 degrees. Bake almonds for 15 to 20 minutes, stirring occasionally, so they brown on all sides. Remove from oven.
3) Combine butter and honey in a 2 to 3 quart saucepan set over medium heat. Bring mixture to a boil. Lower heat and cook for 2 minutes longer. Add roasted almonds and stir to coat well. Cook for 2 minutes longer. Using a slotted spoon transfer almonds to waxed paper to cool.6
4) Combine sugar, cinnamon and salt in a large bowl. Stir in almonds and toss until coated well.
5) Arrange almonds in a single layer on a cookie sheet that has been covered with a non-stick cooking spray.
6) Place baking sheet with almonds under broiler for a minute or two to melt and caramelize sugar.
7) Transfer almonds to waxed paper to cool. Store in an airtight container. Yield: 3 cups.

True Random Number Generator Min: Max: Result: 65

One Year Ago Today: Bean Burgers

Two Years Ago: Pan de Polvo

50 Women Game Changers in Food - #28 Anne-Sophie Pic - Chicken Nuggets

2011-12-16T00:01:00.000-05:00

From the kitchen of One Perfect Bite...To understand the accomplishments of Anne-Sophie Pic, it helps to know that, worldwide, only 13 percent of women are executive chefs. She is one of the very few who have earned that title and then gone on to earn the prestigious Michelin three-star award for her restaurant, Maison Pic.

While she was born to a cooking dynasty, she had not planned to become a chef. Her father and grandfather were both Michelin 3-star chefs, but she had planned on a career in international business. That changed when the sudden death of her father sent the restaurant into a tailspin. She was 22 at the time, but she put her plans aside, donned an apron and went to work in the kitchen to help where she could. Five years later she became executive chef, displacing her brother who had lost the kitchen's third star. In 2007 she regained the lost star and went on, with the help of her husband, David Sinapian, to establish a culinary empire that included the legendary Maison Pic, a bistro, a cooking school and another Michelin two-star restaurant in Switzerland. In 2011, she was also the first recipient of the Veuve Clicquot Best Female Chef Award. She has earned her position on the Gourmet Live list of 50 Women Game-Changers in Food. She is extremely well organized and her ability to delegate has allowed her to spend evenings with her son. The recipe I'm featuring today was developed for him. It seems even great chefs have children who are picky eaters.

I committed to this recipe without giving it a proper read. It sounded easy and I though it would be perfect for this very busy week. I belatedly discovered that these "simple" chicken nuggets are made using a technique called sous-vide. This is a process in which foods are cooked at a very low temperature while submersed in a hot-water bath. The food must, of course, be tightly wrapped and, if possible, vacuum sealed. This is not part of my standard cooking repertoire, but I was determined to make it work and learn something in the process. I must say the nuggets are very nice. I can't say they were worth the effort it took to make them. This is a recipe for cooks who like to play and experiment in the kitchen. I had fun with it, but it will not become part of my regular rotation. I don't normally include photos with my recipe directions but I thought they might be needed here. Here's the recipe for those of you who would like to try it.

Anne-Sophie Pic's Chicken Nuggets - Nuggets de Volaille...from the kitchen of One Perfect Bite courtesy of Anne-Sophie Pic

Ingredients:
Nuggets
14 oz. skinless and boneless breast of chicken, raw
1 cup very cold heavy cream(put 15 minutes in the freezer)
1 egg white
Salt and pepper
Breading
A bowl of all-purpose flour (about 1 cup)
A bowl of beaten eggs (between 3 to 4 eggs)
A bowl of breadcrumbs (about 2 cups)
Salt
Oil for frying

Directions:
1) Cut chicken into very small dice. Put a quarter of the chicken aside and place remainder in a food processor. Add egg white, cream and salt and pepper to taste and process. When the "chicken paste" is smooth, scrape into a large mixing bowl, add the remaining diced chicken and stir. Season again if necessary. Put this mixture in the freezer for 15 minutes.
2) Roll out a large rectangle of plastic film on a working surface. Place chicken paste in a pastry bag and form a long 1-1/4 inches "sausage" on the center of the plastic wrap (leave room at the ends to tie the film). Wrap the paste tightly in the film, roll on the work surface, and knot the ends. If you have enough paste, you can make two "sausages".
3) Boil water in a large saucepan, reduce to a simmer and cook the nugget roll(s) for 25 minutes. Remove them, let cool and cut into 0.4 inch slices. See photos below for a step by step tutorial.
4) For the breading process, prepare three bowls filled respectively with: flour, beaten eggs and breadcrumbs. Dip each slice of chicken successively in these three plates (1-Flour, 2-beaten eggs, 3-breadcrumbs). Fry in hot oil until golden brown on both sides. Remove from the pan and drain on paper towels. Serve hot. Yield: 20 to 24 nuggets.

The following bloggers are also featuring the recipes of Anne-Sophie Pic today. I hope you'll visit all of them. They are great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Joanne - Eats Well With Others, Taryn - Have Kitchen Will Feed Susan - The Spice Garden, Claudia - A Seasonal Cook in Turkey, Heather - girlichef
Miranda - Mangoes and Chutney, Jeanette - Healthy Living, April - Abby Sweets
Katie - Making Michael Pollan Proud, Mary - One Perfect Bite, Kathleen - Bake Away with Me
Viola - The Life is Good Kitchen, Sue - The View from Great Island, Barbara - Movable Feasts Kathleen - Gonna Want Seconds, Amy - Beloved Green, Linda - Ciao Chow Linda
Linda A - There and Back Again, Martha - Lines from Linderhof, Nancy - Picadillo
Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things, Claudia - Journey of an Italian Cook

Mulled Cranberry and Cider Punch

2011-12-15T00:01:00.005-05:00

From the kitchen of One Perfect Bite...This is a simple, but festive, holiday sipper for those occasions when you want to provide a non-alcoholic alternative for children and guests who are teetotalers. It is really simple to make, and while it was first prepared for a large gathering, you can reduce the quantity of ingredients and serve it for a family holiday brunch. This is best prepared several hours before serving. While it can be poured immediately, time gives the ingredients a chance to blend and mellow, and greatly improves the flavor of the finished punch when it is warmed. You can add spices to taste, but be careful to limit the amount of cloves you use. They can add a bitter taste and will spoil the punch if you use them too freely. I think those of you who try this will enjoy it. It would be a perfect drink to serve at a tree trimming party. The recipe appears below. Before I close, I wanted to thank the very special folks who are responsible for the photo blog, Knapkins. They have created a beautiful site and taken away the need for participating blogs to submit photos for publication. They do the hard work and free us to concentrate on our own blogs and recipe creation. It's like having a second pair of hands to help with the work. I really hope you pay them a visit and see how tastefully they do what they do. You can visit their site, here.

Mulled Cranberry and Cider Punch...from the kitchen of One Perfect Bite

Ingredients:
3 cups apple cider
6 cups cranberry juice
3 cups orange juice
3/4 cup pure maple syrup
1-1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
3/4 teaspoon ground nutmeg
2 teaspoons confectioners' sugar
Optional: red food coloring

Directions:
Several hours before serving, combine all ingredients in a large heavy pot. Bring to a boil, reduce heat and simmer for several minutes. Remove from heat and allow to sit at room temperature for several hours. Reheat before serving. Yield: 20 to 24 servings.

One Year Ago Today: Miso Soup

Two Years Ago Today: Rosettes

Cranberry Glazed Pork Skewers + Small Plate Giveaway

2011-12-14T00:01:00.001-05:00

From the kitchen of One Perfect Bite...This is the last of the Sponsored posts I've written on behalf of the National Pork Board. The board recently conducted a survey to identify food trends that are appealing to American cooks this holiday season. They found six recurring themes for their 2011 Pork's Perfect Paring's guide and asked cookbook author Jill Silverman Hough to develop a pork recipe to go with each of them. They also asked some members of the blogging community to provide recipes and holiday ideas for each of the themes they were highlighting. I focused my attention on the Smitten with Small Plates category and for the last three days I've featured pork dishes that work well as appetizers or small plate meals.

I think you'll all enjoy the recipes I'm featuring and the National Pork Board has a Small Plates gift set waiting for one of you. The gift set includes: $25 worth of pork coupons; Jill Silverman Hough cookbooks, including 100 Perfect Pairings: Main Dishes to Enjoy with the Wines You Love and 100 Perfect Pairings: Small Plates to Enjoy with the Wines You Love; an instant-read digital thermometer; tapas-style small plates and decorative skewers for holiday appetizers. If you'd like a chance to win, simply comment on one, or all three, of the recipes that are part of this promotion. Everyone can enter up to three entries to the drawing. The winner, chosen by a random number drawing, will be announced on Saturday, December 17th. Good luck! While I have received a similar gift package, the opinions in this post are 100% mine.

I decided to use pork tenderloin for the last of the dishes I wanted to make for this promotion. Pork skewers make great finger food and I thought the tenderloin could be made more festive with a cranberry glaze that would add some sweetness and seasonal color to the dish. I also wanted to brighten the final flavor, so I finished the skewers with an orange and cilantro gremolata that worked especially well with the cranberry glaze. These skewers are very easy to make. I hope you will give them a try. Here's the recipe.

Cranberry Glazed Pork Skewers with Cilantro and Orange Gremolata...from the kitchen of One Perfect Bite

Ingredients:
Marinade and Sauce:
1 cup cranberry juice
1/2 cup + 2 tablespoons dried cranberries, divided use
1/2 cup thick teriyaki sauce
2 teaspoons Asian-style hot chili sauce (i.e. Sriracha)
1/4 teaspoon salt
1 teaspoon cornstarch
1/4 cup + 1 teaspoon lime juice, divided use
Gremolata:
2 tablespoons finely chopped orange zest
1 tablespoon finely chopped garlic
4 tablespoons finely chopped cilantro
1 teaspoon coarse sea salt
Pork:
1 (12 to 16-oz.) pork tenderloin
24 bamboo skewers soaked in water for 30 minutes

Directions:
1) Trim pork tenderloin and remove silver skin. Sprinkle with salt and pepper. Cut tenderloin lengthwise into four long pieces each about 1/2 inch thick. Flatten slightly, then cut each strip in half lengthwise. Cut each long strip crosswise into three pieces, each of which will be 3-1/2 to 4-inches long. You should end up with 24 pieces of pork.
2) To make marinade and sauce: Place juice, 1/2 cup dried cranberries, teriyaki sauce, hot chili sauce, salt, cornstarch and 1 teaspoon lime juice in jar of an electric blender. Puree. Place 1/2 cup sauce, reserved 1/4 cup lime juice and pork in a medium bowl, turning pork strips to coat. Cover and refrigerate for 30 minutes. Meanwhile, place reserved 1 cup sauce in a small saucepan; bring to a boil over medium heat and stir until slightly thick and shiny, about 5 minutes.
3) To prepare gremolata: Finely chop reserved 2 tablespoons dried cranberries. Place cranberries, orange zest, garlic and cilantro in a small bowl. Toss to combine. Set aside.
4) To cook pork: Preheat oven broiler element. Thread 1 pork strip on each bamboo skewer and baste lightly with cranberry glaze. Place on a pan and broil skewers 6 inches from heat for 6 to 8 minutes, turning and glazing once.
5) To serve: Sprinkle pork with gremolata and sea salt, if using. Transfer skewers to individual serving plates. Yield: About 24 skewers.

Cook's Note: Be sure to sprinkle each pork skewer with gremolata. It is a necessary component of this dish.

One Year Ago Today: Coconut Macaroons

Two Years Ago Today: Warm Apple Pudding with Hot Caramel Sauce

Bacon Wrapped Pork Tenderloin Bites + Small Plate Giveaway

2011-12-13T00:01:00.003-05:00

From the kitchen of One Perfect Bite...This is the second of three Sponsored posts written by me on behalf of the National Pork Board. They recently conducted a survey to identify food trends that are appealing to American cooks this holiday season. They found six recurring themes for their 2011 Pork's Perfect Paring's guide and asked cookbook author Jill Silverman Hough to develop a pork recipe to go with each of them. They also asked some members of the blogging community to provide recipes and holiday ideas for each of the themes they were highlighting. I focused my attention on the Smitten with Small Plates category and for the next two days I'll be featuring pork dishes that work well as appetizers or small plate meals.

I think you'll all enjoy the recipes I'm featuring and the National Pork Board has a Small Plates gift set waiting for one of you. The gift set includes: $25 worth of pork coupons; Jill Silverman Hough cookbooks, including 100 Perfect Pairings: Main Dishes to Enjoy with the Wines You Love and 100 Perfect Pairings: Small Plates to Enjoy with the Wines You Love; an instant-read digital thermometer; tapas-style small plates and decorative skewers for holiday appetizers. If you'd like a chance to win, simply comment on one, or all three, of the recipes that are part of this promotion. Everyone can enter up to three entries to the drawing. The winner, chosen by a random number drawing, will be announced on Saturday, December 17th. Good luck! While I have received a similar gift package, the opinions in this post are 100% mine.

Small families have long appreciated the ease with which pork tenderloin moves from the refrigerator to the table. While it packs a protein punch, it is low in fat and calories and makes for healthy, as well as fast and delicious, family meals. It's amazingly versatile and lends itself to many types of cuisines. That versatility is one of the reasons I knew it would be perfect for the small plate dishes I wanted to prepare for this Pork Board promotion. The recipe I'm featuring today is enormously flavorful. Cubes of tenderloin are dipped in a maple mustard sauce and then wrapped in a limp, but cooked, bacon before being charbroiled. All elements of the dish can be made well in advance of serving, so this is an easy appetizer to prepare for entertaining. Tenderloins vary in weight, so I can't give you truly exact quantities for the ingredients used in the recipe and you'll have to be a bit flexible. You should be able to get 24 1-inch cubes from a 12-ounce tenderloin. You will need half a slice of bacon for each cube you plan to serve. This is another appetizer that is very easy to make and I think those of you who try these pork and bacon bites will love them. Here's the recipe.

Bacon Wrapped Pork Tenderloin Bites with Maple-Mustard Dipping Sauce...from the kitchen of One Perfect Bite

Ingredients:
Maple Mustard Sauce
3/4 cup pure maple syrup
3 tablespoons Dijon mustard
1/4 cup sour cream or Greek yogurt
Pork Tenderloin Bites
12 to 18 pieces thick cut maple smoked bacon
1 (12 to 16-oz.) pork tenderloin
Salt and pepper
24 to 36 toothpicks soaked in water for 30 minutes

Directions:
1) Preheat oven broiler.
2) Combine maple syrup and mustard in a small bowl. Mix well. Pour 1/4 cup of syrup mixture into a separate small bowl. Set aside. Add sour cream or yogurt to original mixture. Set aside.
3) Cut bacon slices in half. Cook just until limp. Bacon should be pliable but cooked. Drain on paper toweling.
4) Trim pork tenderloin and remove silver skin. Sprinkle with salt and pepper. Cut tenderloin into 1-inch cubes. Dip cubes in maple-mustard mixture. Wrap each cube with bacon and secure with a toothpick.
5) Broil 5-inches from broiler element for 6 to 7 minutes, basting with maple-mustard sauce and turning once. Serve immediately with dipping sauce. Yield: 24 to 36 pork tenderloin bites.

Cook's Note. I used hollowed lime halves to hold individual portions of dipping sauce. Any small dish can be used.

One Year Ago Today: Christmas Cranberry Conserve

Two Years Ago Today: St. Lucia Buns

Miniature Sausage Stuffed Peppers + Small Plate Giveaway

2011-12-12T00:01:00.006-05:00

From the kitchen of One Perfect Bite...This is a Sponsored post written by me on behalf of the National Pork Board. They recently conducted a survey to identify food trends that are appealing to American cooks this holiday season. They found six recurring themes for their 2011 Pork's Perfect Paring's guide and asked cookbook author Jill Silverman Hough to develop a pork recipe to go with each of them. They also asked some members of the blogging community to provide recipes and holiday ideas for each of the themes they were highlighting. I focused my attention on the Smitten with Small Plates category and for the next three days I'll be featuring pork dishes that work well as appetizers or small plate meals.

I think you'll all enjoy the recipes I'm featuring and the National Pork Board has a Small Plates gift set waiting for one of you. The gift set includes: $25 worth of pork coupons; Jill Silverman Hough cookbooks, including 100 Perfect Pairings: Main Dishes to Enjoy with the Wines You Love and 100 Perfect Pairings: Small Plates to Enjoy with the Wines You Love; an instant-read digital thermometer; tapas-style small plates and decorative skewers for holiday appetizers. If you'd like a chance to win, simply comment on one, or all three, of the recipes that are part of this promotion. Everyone can enter up to three entries to the drawing The winner, chosen by a random number drawing, will be announced on Saturday, December 17th. Good luck! While I have received a similar gift package, the opinions in this post are 100% mine.

I was immediately drawn to the color and novelty of the miniature peppers in the market this past week. I purchased a bag of them with no particular plan or recipe in mind and brought them home to puzzle the use to which they would be put. My family loves peppers and they have an equal fondness for Sicilian sausage. I decided to combine the two and came up with the miniature stuffed peppers that are being featured today. I started with a very mild Italian sausage to which I added cheese, parsley, rice, garlic and some fennel. While it chilled, I removed the tops and seeds from the small peppers and brushed their exteriors with a really heady olive oil. Each of the peppers was stuffed with a tablespoon or so of the sausage mixture and placed in a lightly oiled pan for baking. These are very simple to make and you'll have no problems with them as long as you don't over-stuff the peppers. The filling will expand as the peppers bake and if there is too much stuffing they will crack. They can be made hours ahead of serving, then brought to room temperature and baked for about 20 minutes before being served on individual plates. They have some substance, so they can be can eaten with fingers or served with a fork. The number of finished peppers will depend on their size, but you'll have 24 to 36 peppers to serve your family or guests. Here's the recipe.

Miniature Sausage Stuffed Peppers...from the kitchen of One Perfect Bite

Ingredients:
36 miniature bell peppers
1 pound mild Italian or pork sausage
1/2 cup cooked rice
1 cup finely grated Parmesan cheese
1/2 cup chopped Italian parsley
1 large clove garlic, minced
1/2 to 1 teaspoon dried fennel seeds
1 large egg, beaten
Extra-virgin olive oil

Directions:
1) Preheat oven to 400 degrees F. Brush the bottom of a baking dish with olive oil. Set aside.
2) Cut tops from miniature peppers. Remove seeds and ribs and brush peppers with olive oil. Set aside.
3) Combine sausage, rice, cheese, parsley, garlic, fennel seeds and egg. Mix well. Fry a small patty of the mixture in a frying pan to check for seasoning. Adjust seasoning with salt and pepper to taste.
4) Stuff each peppers with about 1 tablespoon sausage mixture. Mound slightly, but do not pack or overstuff them. Place in prepared pan.
5) Bake for about 20 minutes, or until peppers can be pierced with a fork and the sausage is cooked through. Yield: 24 to 36 peppers.

One Year Ago Today: Holiday Coffee Cake and Muffin Round-Up

Two Years Ago Today: Pink Peppermint Patties