A Spin : Curried Chicken Salad

It's been a while, I know. 

But you see, my lovely little white 8 month old ibook decided to burn up it's charging port on me a few weeks ago, so off it had to go the Apple doctor, and at home I was left with nothing more than the fiances old pc. Snoring boring. So blogging halted while this Spring weather and longer, lighter evenings definitely started to bring out the cook in me. Luckily, I was a smart girl and snapped photos of a few of my favorite dishes and drinks over the last few weeks so expect a slew of new content in the very near future.

First up, curried chicken salad. I loved this. Loved with a capital L! I want to have a bowl sitting in my fridge at all times. Although I made it for dinner I think it would make a satisfying after workout or after school snack and of course a wonderful lunch. It's simple, sweet, tangy, smoky, crunchy, creamy. . . basically, all things good. I mixed half a rotisserie chicken with light mayonnaise, plenty of Madras curry powder, sliced almonds, green onions, cilantro, sriracha, a touch of honey, and a bit of hungarian paprika. Let the culinary angels sing out *ahwwwwwh*. Spread on crackers, stuffed in a split pita with plenty of greens and veggies, or wrapped up in a whole grain tortilla - it's simply delish. 

One thing I need to tell you, a disclaimer if you will, I did not measure my ingredients. Whenever I make chicken salad I generally just throw a bunch of ingredients in a bowl and hope for the best. What can go wrong, really? So I'll give you a recipe, of sorts, but it's not written in stone so be cautious, particularly with spices, start with a little, taste, add more, taste, you get the idea. 

Dreaming of leftovers, too bad I don't have any.

Curried Chicken Salad

Ingredients: 

half a rotisserie or roasted chicken shredded

2 1/2 Tablespoons light mayonnaise

quick squeeze of sriracha 

1 Tablespoon (I know I used a LOT more, start slow here though) Madras curry powder

small handful of toasted sliced almonds

1 to 2 Tablespoons finely chopped cilantro

4 green onions sliced

1/2 teaspoon honey

1/2 teaspoon hungarian smoked paprika

Directions: 

1. Mix all of the ingredients in a medium sized bowl until every ingredient is well incorporated. The flavors will intensify as it sits, but it's also wonderful to nosh on immediately after being mixed together.

2. Spread it on or in your favorite carbohydrate, or simply eat it right out of the bowl.

Spring Green : Kiwi Lemongrass Cocktail

Spring is in the air. Plants are budding, birds occupy the trees each morning in droves, and the temperature outside has slowly begun to climb. I've already said it, and I'll say it again, I love when the seasons begin to change, the death of one and birth of another. Spring is likely my favorite. The color, the warmth, the sun, and the sweet smell. It's perfect.

 In honor of this change, our hostess for my cooking clubs dinner this March, miss Ashley, chose the theme of green. Our dinner this Saturday falls smack dab between St Patties day and the Spring equinox. Ashley had only one (very good) stipulation; no artificial coloring. I've got the pleasure of serving my gourmet girls the cocktail and the appetizer course. I knew immediately that I wanted to make kiwi cocktails, complete with kiwi juice and pulp. Would it be green enough? I wondered. Clearly, green is not an issue. I amped this mixture up a bit by adding a splash of fresh lime and pineapple juice, finishing each drink with Dry Lemongrass soda. Refreshing, slightly sweet, tropical, light, and bubbly. Just about as perfect as a libation can get. 

Wondering what I've got up my sleeve for appetizer? Stay tuned!

The Kiwi Cocktail

Serves Two

Ingredients:

4 oz Belvedere Vodka

6 oz kiwi juice (see note)

Kiwi Pulp

3 oz pineapple juice

1 oz fresh lime juice

Lemongrass Dry Soda

Directions: 

1. In a cocktail shaker full of ice add vodka, kiwi, pineapple, and fresh lime juice. Shake well.

2. Pour mixture into two cocktail glasses of your choice full of ice with a tablespoon or two of kiwi pulp. 

3. Top off with lemongrass soda, or sparkling water.

4. Sip and savor. 

Note: For this recipe I used four kiwis, food processed them, and strained the juice using a sieve. This gave me about 3/4 cup kiwi juice and plenty of pulp.

Hostess : Daring Bakers February 2011

Nearly a year ago I was approached about hosting my very own Daring Bakers challenge. I was a little new to the game but loved it so, and there were no hosting months available for nearly a year. Sure, I thought, plenty of time. I knew immediately I wanted February. A month with a fun, colorful little holiday smack dab in the middle, the perfect excuse to challenge the bakers to make something a little dreamy, even love inspired. For the first, oh, 10 months I was set on having them whip up Charlottes. I even bought two boxes of Rose de Reims biscuits in New York for the occasion, then made, and photographed two different versions. Yet, as the challenges wore on, and my month got closer, I felt it better to give the bakers something a little lighter and a little creamier, something a bit different than what we've been baking up. It was between panna cotta & creme brulee, desserts I adore equally. After a bit of hemming and hawing I chose the panna cotta, I felt it was a bit more versatile, adaptable, and fun. Still, as I told them, we're bakers, not whiskers and chillers. So while creamy, dreamy panna cotta was divine, we needed bake something. Then it came to me, florentines, wonderous little oat cookies that spread out in a large buttery puddle upon baking, slathered with chocolate. Smooth, silky panna cotta served alongside crispy, chewy, chocolatey florentines. . . it was as if the sun shone bright and angels sang out from above. 

I'm always awe-inspired by my fellow bakers. The wonderful variations they come up with never fail to drop my jaw. Hosting this month I felt that ten-fold, what these bakers whipped together was beyond expectation, I didn't know panna cotta or florentines could be so beautiful, creative, or unique. From gorgeously tipped layers, to unique flavors and textures. To say that I was wowed does not do my amazement justice. I urge you, truly, to seek the bakers blogs out and marvel at the wonder they've created, they put my vanilla bean strawberry panna cotta and milk chocolate stuffed florentines to shame! 

Thank you everyone who participated, encouraged one another, whisked, baked and created a frenzy of beauty. I hope in the end that you enjoyed my picks, had a blast making it. Everyone was so kind, supportive, and inventive, thank you again for inspiring me and allowing me to be your hostess this February! 

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make panna cotta from a Giada De Laurentiis recipe.

Giada's Vanilla Panna Cotta

Ingredients

1 cup (240 ml) whole milk

1 Tablespoon (generally one packet) (15 ml)(14.3 grams) (.5 oz) powdered gelatin

3 cups (720 ml) whipping cream (30+% butterfat)

1/3 cup (80 ml) honey

1 Tablespoon (15 ml) (14.3 grams) (.5 oz)granulated sugar

pinch of salt

Directions:

1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigetor for a few minutes before you start making the panna cotta). Let stand for 5 minutes to soften the gelatin.

2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage). 

3. Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.

4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin. 

5. Refrigerate at least 6 hours or overnight. Add garnishes and serve. 

Hope you love it!

Chocolate Panna Cotta: 

Bon Appetit

Ingredients: 

1 cup whole milk

2 1/2 teaspoons unflavored gelatin

2  cups whipping cream

1/2 cup sugar

5 ounces bittersweet or semisweet chocolate

1/2 teaspoon vanilla extract

Directions: 

1. Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes. 

2. Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.

3. Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved. 

4. Transfer to ramekins, or nice glasses for serving.

5. Cover and chill at least 8 hours, or overnight.

Nestle Florentine Cookies:

Ingredients: 

2/3 cup unsalted butter

2 cups quick oats

1 cup granulated sugar

2/3 cup flour

1/4 cup dark corn syrup

1/4 cup milk

1 tsp vanilla

pinch of salt

1 1/2 cups dark or milk chocolate

Directions:

Preheat oven to 375 F (190 C) 

Prepare your baking sheet with silpat or parchment paper

1. Melt butter in a medium saucepan, then remove from the heat.

2. To the melted butter add oats, sugar,  flour, corn syrup, milk, vanilla, and salt. Mix well.

3. Drop a tablespoon full, three inches apart, onto your prepared baking sheet. Flaten slighty with the back of your tablespoon, or use a spatula. 

4. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets. 

5. While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).

6. Peel the cookies from the silpat or parchment and place face down on a wire wrack set over a sheet of wax/parchment paper (to keep counters clean). Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end)cookie atop the chocolate. This recipe will make about 2 1/2 - 3 dozen sandwiched florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).

300th Post : Glamorous Gadabout : Double Chocolate Pretzel Cupcakes

Don't these cupcakes look sinfully delicious?! They are. 

If you want the recipe, you'll need to head over to a fabulous website, Project Gadabout, published by the fantastically fun Poppy Darrington, sometime after 1pm tomorrow (Saturday). Poppy has been running a series she's dubbed 'Glamorous Gadabouts', wherein each week a blogger is featured for a week straight. When I say featured I mean this; Poppy asks said blogger to fill out fun questionnaires, treasure hunts, photograph the contents of ones bag. . . you get the idea, and features one of these items everyday for a week. This week, it was my turn! I had such fun filling out all of the questionnaires. Seven days all about me? For the Leo in me, that's quite exciting. Saturday she's going to feature this scrumptious recipe from yours truly, so be sure to head over there and check it out!

 These cupcakes were inspired by a recent day trip to Seattle. I've cut back on my cupcakes as of late, but could not resist a trip last weekend to my all time, hands down favorite shop, Trophy Cupcakes. The first thing that caught my eye was this gorgeous row of double chocolate cupcakes, tops rolled in crushed pretzel. Swoon. How can you not love that comibination? Moist chocolate cake, rich fudgey frosting, crunchy, salty pretzel. I'll say it again, swoooon. I knew I had to try these at home, and share them with you. I took mine a step further and packed the bottom of each cupcake with a brown sugar/pretzel crust, only rolled only the edges (not the entire top) in pretzel dust (and salt), finishing each one off with a whole pretzel hand dipped in melted bittersweet chocolate.

Once more for the cheap seats in the back, swoon.

ps. I simply cannot believe this is my 300th post! That's a pretty major accomplishment for this food blogger, fairly amazing!

Valentines Day 2011

I have an announcement. I'm engaged! I've actually been engaged for over a month now, but I wanted to announce it to most of my friends and family before posting anything official here on the blog. I didn't want someone to read it here without hearing it from this food bloggers mouth first. Though, admittedly I haven't necessarily kept it a secret either, as seen in the last post, the darling boyfriend is now being referred to as the fiancee, and soon enough the husband - eep! - So here I am, on the road to marriage! 

Needless to say. I'm feeling extremely lovey dovey this Valentines day. 

I also want to apologize. I've had an incredibly busy new year, I know I've been absent lately, far more than I'd like to be. But, I'll get back in the swing of things here incredibly soon. This week even. So stay tuned!

Happy Valentines Day! I hope you find time for a few special moments with your loved ones today (and don't forget to nosh on a decent amount of chocolate)!

x

Sunday Morning : Sweet Potato Kale Skillet

I woke up this morning with the Velvet Underground's 'Sunday Morning' repeating in my mind, Lou Reed's heavy voice dancing around in my brain like an old record stuck repeating the same few lines over and over. Then, I realized why. Yes, it is indeed Sunday morning, but that wasn't entirely the reason. The waves of hot steam rolling off the large cup of strong black assam sitting on my nightstand and something delicious, mixed with plenty of garlic, frying away on the stovetop had awoken me from my deep, late slumber. This is how Sunday mornings should always smell & sound. But rare is the Sunday my darling fiance isn't working, and thus able to spoil me in such a fashion. Not only did I come home last night to an incredibly clean house; floors mopped, sheets washed, counters and sinks disinfected, my piles of magazines organized into one attractive stack, bedroom free of clutter - but there I was, waking up in my clean house, the smell of a delicious breakfast slowly occupying the air. It simply doesn't get any better than that. No wonder I'm marrying this man.

Sunday Morning is still playing in brain, my belly full of this delicious skillet. Parboiled sweet and gold potatoes fried in a few tablespoons of olive oil infused with too many garlic bulbs to count, finished with slivers of sweet red pepper, torn pieces of earthy kale and a healthy sprinkle of sea salt.  Top each serving with a perfectly poached egg, serve with a giant cup of strong black tea, and you've got a Sunday Morning breakfast that simply cannot be beat.

Our Sunday afternoon calls for boots and a long leisurely stroll with our two pug-a-lugs around Lake Padden. I hope you are enjoying your Sunday just as much as I am!

Stuffed : Blueberry Vanilla Scones

 Scones. For me it conjures visions of moist, cakey, sweet biscuits, slathered with generous helpings of fresh fruit preserves and lightly whipped cream. An easy little treat I often neglect. Scones are one of the simplest baked goods you can whip up, wonderful for a weekend morning, and even tastier when washed down with a strong cup of black tea. So when I had a lonely little pint of blueberries wasting away in the fridge, and a bit of homemade lemon cream, I knew something had to be done. My first thought, naturally, was blueberry muffins with streusel topping. My second, simple scones split up the middle and stuffed with a few fresh berries, *ding ding ding* I had a winner. Less than an hour later I had these delicious little pastries. Blueberry scones, lemon cream, and black tea, an afternoon pick me up doesn't get much better than that!

Blueberry Stuffed Scones

3 1/2 cups all purpose flour

1/2 cup powdered sugar

1/2 cup granulated sugar

1 Tablespoon baking powder

2 sticks of ice cold butter - cut into tablespoons

3/4 cup buttermilk (as a substitute I generally use milk with a splash of lemon juice or apple cider vinegar)

2 Tablespoons really good vanilla extract

1/2 cup fresh berries

sanding sugar

Preheat oven to 375 F

1. Mix flour, both sugars, and baking powder together in the bowl of an electric mixer.

2. On low, medium speed add the butter and mix until butter is incorporated and pebbly. 

3. Mix milk and vanilla, slowly add (on same speed) to your flour/butter mixture until just incorporated.

4. On a flour dusted, clean surface, dump your dough out and shape into a disc or rectangle about 1 1/2 inches thick. 

5. Cut into desired shape, move scones to a prepared baking sheet. If stuffing with berries take a small sharp knife and split the scone open down the middle, throw in a few fresh berries, gently placing the top of the scone around the berries. 

6. Sprinkle with sanding sugar and bake in the oven for 15-20 minutes, just until the scones begin to take on a golden hue, being careful not to overcook and dry out your scones.

7. Serve hot. I love that with berries you don't need jam, though it's perfectly okay if you want to double up on your scone accoutrements. May I suggest a dollop or two of whipped cream? Or perhaps a generous slather of lemon curd. 

Devour!