Archive for May, 2009
Barefoot Bloggers: Outrageous Brownies…
Posted by: | Comments*whispers* SHHHHH – c’mere.
I have a confession – I’m one of “those” bakers – you know, the one that uses a box mix when I have to make brownies. To quote one celebrity “personality”, I’m a cook, not a baker. Baking and I have issues – perhaps it was my difficulty with all things chemistry in high school. Perhaps its my “pinch of this, dash of that” mentality when I’m jazzing up a recipe. Any way you look at it – baking has been difficult for me. I applaud those that can bake and hope that with practice, my baking won’t be so heinous.
The Barefoot Bloggers went a bit out of the box – literally – and selected the Barefoot Contessa’s Outrageous Brownies. Now, I know I know – the Barefoot Contessa has a box mix and don’t think I wasn’t tempted to cheat a bit knowing my shortcomings with all things measuring cups and double boilers but then the catholic guilt zapped my behind and I sighed, looked at the recipe, rolled up my [virtual] sleeves and dove in. Note, I had to halve the original recipe because I quite frankly didn’t have a pan that was 18 x 13 but figured “eeeh – it’s like riding a bike.” *snort*
Short of sending my kitchen to hell with the heatwave that’s in Central Florida, making a hell of a mess with everything in the kitchen suddenly needing to go in the dishwasher or sink and the house smelling like a fudge factory, I realized “By George, I think I got this baking thing in check“. Then, well – I got the brownies out of the oven and saw that they were a fudgy dense mess and tossed them back in the oven to crisp up a bit more. Still not totally sold but you know what -they don’t suck. I’ll have to test them on my guinea pigs SL and Kar tomorrow after they cooled.
If you want to give it a shot, I dare you. However, make sure to read the comments and use exact measurements. Somehow I think I added TOO much chocolate but, as Ina Garten says “How Bad Can THAT Be”.
Now excuse me as I go savor my chocolately portion of goodness and try to not eat half of the pan. Who cares how they look – the taste is definitely outrageous.
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Recipe courtesy of Ina Garten, The Barefoot Contessa
Ingredients:
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips, divided
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee powder
- 2 tablespoons real vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon (my little “improvisation”)
Directions
- Preheat oven to 350 degrees F.
- Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
- Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly.
- Stir together the eggs, instant coffee, vanilla, cinnamon and sugar.
- Stir in the warm chocolate mixture and cool to room temperature.
- Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture.
- Toss the 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter.
- Pour into prepared pan.
- Bake for about 30 minutes, or until tester just comes out clean.
- Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake!
- Cool thoroughly, refrigerate well and cut into squares.
From Bampa’s Kitchen: Corn Fritters
Posted by: | CommentsGrowing up, my family would often go to “the cottage” in Old Lyme during the summer. The cottage was a place where I knew that if I walked into the kitchen, more often than not in the morning, my Bampa would be making “fritters.” Now I’ve discussed my issue with anything pancakes before however I never regarded Bampa’s fritters as pancakes.
One of my favorite comfort foods that I make is my version of his corn or blueberry fritters. They come out perfectly every time and I keep them in the fridge to snack on if there are leftovers. He used Bisquick so that makes it a bit easier for this gal here. It’s one of those dishes that keeps him just a little bit closer to all of us.
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CORN FRITTERS
Recipe adapted from Bisquick and, of course, my Bampa
INGREDIENTS
- 2 cups Bisquick pancake mix
- 1 tsp. baking powder
- 1 tbsp. sugar
- 2 eggs
- 1 cup milk
- 1 small can of corn kernels, drained and rinsed.
DIRECTIONS
- Grease or spray griddle or skillet if necessary. Heat over medium-high heat
- In medium bowl, combine all dry ingredients thoroughly. Add in milk and eggs.
- Stir all ingredients until blended.
- Pour batter by slightly less than 1/4 cupfuls onto griddle or skillet.
- Cook until edges are dry and bubbles form in center.
- Flip and cook until golden.
- Serve with butter and [Good] maple syrup.
To Mattone or Not Mattone: Brick Chicken Made Easy…
Posted by: | CommentsLately, I’ve seen more focus on rustic cooking and one dish from Italy that has my attention is “Brick Chicken” – that is chicken roasted under a brick rendering the skin crispy while the meat is succulent and moist. Tyler Florence spotlighted it the other day on Tyler’s Ultimate, however, as I’m allergic to all things Home Depot (want to send me on a panic attack – send me there. Trust – I walk in and walk out ASAP. Too much for me to handle), buying a brick is just not going to happen. However, a mattone is kind of a unitasker. To buy or not to buy was the question.
About a year or so ago while in Philly, I saw the Mattone in Sur La Table. I desperately wanted to try it but I put it back. On a couple return trips, I would fondle but put it back not only for the unitasker issue but also because it was so heavy it would send my luggage into overdrive.
Recently, while perusing Williams Sonoma’s latest offerings, I noticed that they too had a Mattone.
And, finally – NapaStyle has a Mattone in my favorite color – teal.
You know what I always say – if something crosses your path repeatedly, pay attention. Well, guess what – I’m listening…
Sale Alert: Villeroy & Boch – Buy One Get One Free…
Posted by: | CommentsI was visiting the local Bloomies yesterday and lo and behold, Villeroy & Boch New Wave china is Buy One Get One Free. Now THAT is a deal… Many thanks to Debra and Luis at the Millenia Mall for the scoop.
On a related note, I also got a Calphalon Double Boiler for $79.99. Now what a deal THAT was. There’s tons more on sale so you need to see it to believe it. The sale is good through end of Memorial Day so hurry!!!
Cookin’ Round The Web…
Posted by: | CommentsSome interesting posts ’round the internet this week. What was on the forefront – International Food Blogger’s Conference. Check out the recaps from Steamy Kitchen, Eating Out Loud, Sticky Gooey Creamy Chewy and Foodista.
Erin over at ErinCooks! attended a Ruth Reichl book signing and then Loved, Lost and Made Hot Pink Cake…
The Amateur Gourmet met up with the one and only David Lebovitz… You MUST check out the videos. Hilar!
There was a "virtual food fight" of sorts as Anthony Bourdain, Alice Waters and Duff Goldman attended a panel in Connecticut. Check out FineCooking’s recap and the Food Network Addict has some video clips.
Chef Eric Ripert detailed his 129 Restaurant Sins… Is it wrong if I forward this article to a few Orlando restaurants with a note to "pay attention"?
Elle of Elle’s New England Kitchen made some delicious looking browned butter maple blueberry muffins.
The Kitchn gave some tips on how to keep pans scratch free when you don’t have a pot rack.
Finally, Michael Ruhlman offered a mea culpa of sorts as he pointed out some errors in Ratio.
Happy Memorial Day everyone!
Tried & True: Cinnamon Doughnut Muffins…
Posted by: | CommentsI attempted these little spiced bundles of goodness and I have to say "oh. my. heavens". You really have to try these – they are that good. Dunkin’ what? Entenmann’s who?
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CINNAMON DOUGHNUT MUFFINS
Recipe adapted from HorizonOrganic.com
Ingredients:
For Muffins:
-
1/2 cup milk, whole or reduced fat
-
1 egg
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1/3 cup butter, melted and cooled
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1 tsp. vanilla
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1 1/2 cups flour
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1/2 cup sugar
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1 1/2 tsp. baking powder
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1/2 tsp. salt
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1/2 tsp. freshly grated nutmeg
For Topping
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1 1/2 tsp. ground cinnamon
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1/2 cup sugar
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1/2 tsp. vanilla extract
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1/3 cup butter, melted.
Directions:
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Preheat oven to 400 degrees.
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Line a 12 cup muffin tin with paper lines or coat each cup with cooking spray
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In a small bowl whisk together milk, egg, cooled butter and vanilla until well combined.
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In a medium bowl, whisk together flour, sugar, baking powder, salt and nutmeg.
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Gently stir in egg mixture, mixing just to combine. Batter will be lumpy and thick.
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Divide batter evenly between muffin cups, filling each 1/2 full.
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Bake for 18-20 minutes until tops spring back and muffins are golden brown.
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Meanwhile, melt remaining 1/3 cup butter in a small bowl.
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In a separate bowl combine cinnamon, sugar and vanilla.
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When muffins are done, remove them from the pan and allow to cool until they are easy to handle, about 5 minutes.
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Dip each muffin in butter, then roll in cinnamon sugar mixture.
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Serve while warm with a nice glass of cold milk.
Cookin’ ‘Round The Web…
Posted by: | CommentsWell – it was a busy week this week in Food Blogging and many headed to all points north to the International Food Bloggers Conference. I feel like I had my head under a rock or something with the daily grind as this was news to my ears. I have every intention of going next year. One of the speakers was FoodBuzz’s and The Pink Spoon’s Ryan as well as Jaden from Steamy Kitchen. Didn’t get to go – don’t worry, you can see some of the footage here at Foodista.
The NYTimes did a great feature on chef’s fashion. Some of the coats were, to channel one’s inner Rachael Zoe – bananas!
Sunny Anderson gave a little insight as to what goes on behind the scenes at a taping of "Down Home With The Neelys".
Sue at Food Network Musings attended a FoodBuzz soiree celebrating their One Millionth Post and recapped it for her readers. It looked like so much fun. Let me tell you, if you ever get the chance to attend a FoodBuzz event – you MUST. They always throw a great soiree and are a class act.
Amy over at Cooking With Amy compiled some of the best energy saving tips that her readers provided. Some of them are so good that I’ll be trying them here at Casa Lys.
The Master of all things Ice Cream – David Lebovitz crafted an Absinthe Ice Cream that has me thinking I really need to start using that ice cream maker.
Susan over at Sticky, Gooey, Creamy, Chewy made a killer lemon brulee tart…
Now here’s something interesting. Smart Money ran a piece on 10 Things Celebrity Chefs Won’t Tell You…
Finally
Contest Corner…
Bren over at Flanboyant Eats is giving away The Science Of Good Food – a cookbook that should be in every foodie’s kitchen.
Coco at CocoCooks! is hosting a little Real Housewives cocktail contest. And, after all, who doesn’t really secretly love a little scandalous tv, right?
Technical Difficulties…
Posted by: | CommentsPlease be patient – Cooking in Stilettos will be back up shortly…
Must Read: Commentary On The Proposed Food Bloggers’ Code of Ethics…
Posted by: | CommentsSorry this didn’t make the weekly roundup but I felt it was important to spotlight this post on Elle’s New England Kitchen and Elle’s insightful commentary on the "Food Bloggers Ethics Code". I wholeheartedly agree with Elle and her commenters.
As you know, I’m pretty upfront – if I like something, I’ll tell you. If I don’t, I’ll tell you. Either way, it is what it is. We’ll call it the Open Book Policy. However, I personally don’t feel that I need a badge to disclose that I’m honest and ethical. My conscience and a hefty dose of Catholic guilt due to 12 years of Catholic education keeps that in check, thank you very much.
Elle – thank you for vocalizing what is at the forefront of this food blogger’s mind.
Homemade Mustard, Not Impossible…
Posted by: | CommentsOne thing I have to thank the Top Chef producers for – bringing to the home viewers attention other great chefs that might not necessarily be on the Food Network or Fine Living. Recently on the Tivo, I discovered a plethora of new shows – Jose Andres, the ever present Ming Tsai and, one of my new favorites – Hubert Keller.
On one of the recent episodes, he based a whole show just on the condiment that is found in every good cook’s pantry – mustard. When he said the viewer could make their own whole grain mustard – I just about fell off the couch in shock. I thought mustard was something that had to be bought, especially fine whole grain mustard. Yes, I know – I still have much to learn.
This is a recipe that is going in this gal’s Tastebook for future use. You might want to check out his site at HubertKeller.com where he has quite a few fabulous recipes. His show, Secrets of a Chef, is currently showing on PBS.
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Recipe courtesy of HubertKeller.com
For Basic Homemade Mustard
½ cup white wine
½ cup white vinegar
¼ cup brown mustard seeds
¼ cup white mustard seeds
2 cups creamy Dijon mustard
To make Homemade Mustard:
- In a small saucepan, bring the wine and vinegar to a boil.
- Mix together the mustard seeds in a bowl. Pour the hot liquid over mustard
seeds and stir. - Cover bowl and let sit at room temperature at least 24 hours, or until the
seeds are enlarged and have soaked up the majority of the liquid. - Mix the seed mixture into the Dijon mustard, and stir to combine. Cover and
refrigerate for 1 week to allow flavors to fully develop.
