CakeLove’s Favorite French Toast

from CakeLove in the Morning

Ingredients:

• 1 loaf challah bread
• 3 to 4 cups milk
• 6 eggs
• 1 tbs ground cinnamon
• 2 teas vanilla extract
• 1 tbs butter, unsalted

Preparation:

Place a large skillet on top of the stove over medium heat (or heat your griddle to medium) and preheat the oven to 275 degrees F. Place a wire rack on a baking sheet.

Cut the bread into 2 inch thick slices.

In a casserole dish, or wide bowl, whisk together the milk, eggs, cinnamon, and vanilla.

Working in batches to accommodate your skillet or griddle size, soak each slice of bread for about 30 seconds a side. Don’t let it soak too long or the bread will become soggy and fall apart while cooking.

Melt the butter in the preheated pan and coat the bottom. Place one or two soaked slices at a time in the pan and cook for about 2 minutes per side, or until golden brown.

Move the toast from the skillet and onto the wire rack. Place in the preheated oven to keep warm while preparing the rest of the French toast.

Serve with a dusting of confectioners’ sugar or maple syrup.

Quick Sopaipillas with Chocolate Sauce

Adapted from FoodNetwork.com

Ingredients

• Vegetable oil, for frying
• 4 8-to-10-inch flour tortillas, cut into wedges or strips
• 1 tbs sugar
• 1 teas cinnamon
• Chocolate syrup

Preparation:

Red Chile Sauce

from BHG Special Interest Publication: Mexican 

Ingredients:

• 5 cups reduced-sodium chicken stock
• 1 onion, peeled and quartered
• 3 cloves garlic, smashed
• 12 oz dried New Mexican chile peppers, stemmed, seeded, and cut into 1 inch pieces
• 2 corn tortillas, torn into pieces
• salt

Preparation:

In a Dutch oven or heavy bottomed saucepan, combine broth, onion, and garlic. Bring to a boil, reduce heat to a rolling simmer and cook 15 minutes. Stir in chile peppers and tortilla pieces. Remove from heat. Cover and let stand for 30 minutes.

Transfer half of the mixture to a blender. Cover and pulse until smooth. Repeat with remaining mixture. Strain blended mixture through a fine-mesh sieve; discard solids. Return strained mixture to Dutch oven and bring to a boil. Reduce heat and simmer 15 minutes or until sauce has thickened a bit. Season with salt.

Refried Beans

from BHG Special Interest Publication: Mexican 

Ingredients:

• 8 oz dried pinto beans
• 8 cups water
• 1/2 teas salt
• 2 tbs bacon drippings or lard
• 2 cloves garlic, minced

Preparation:

Rinse beans. In a large Dutch oven or stock pot, combine beans and 4 cups water. Bring to a boil, reduce heat, and simmer covered for 2 minutes. Remove from heat and let stand for one hour. Drain and rinse beans.

In the same Dutch oven, combine the rinsed beans with the remaining 4 cups water and salt. Bring to a boil. Reduce heat and simmer for 2 1/2 to 3 hours until the beans are very tender.  Drain beans, reserving liquid.

In a heavy large skillet heat bacon drippings. Stir in garlic and cook until fragrant, about 30 seconds. Sit in the drained beans and mash with a potato masher or a fork and some patience. Stir in enough of the reserved cooking liquid to make a pastelike texture, about 1/4 – 1/2 cup. Cook uncovered, over low heat until the mixture has thicken, about 10 minutes.

Chunky Guacamole

from BHG Special Interest Publication: Mexican 

Ingredients:

• 2/3 cup finely chopped, seeded roma tomatoes
• 1/2 cup sliced green onions
• 2 tbs lime juice
• 1 tbs olive oil
• 2 cloves garlic, minced
• 1/4 teas salt
• 1/8 teas ground black pepper
• 2 very ripe avocados, halved, seeded, peeled and coarsely mashed

Preparation:

In a medium bowl combine all ingredients and carefully mix together.

To store, place plastic wrap directly over the guacamole.

Carnitas

from BHG Special Interest Publication: Mexican 

Ingredients:

• 3 lbs boneless pork shoulder
• 1 small onion, peeled and chopped
• 3 gloves garlic, minced
• 2 cups water
• 1 teas zested orange peel
• 1/2 cup orange juice
• 4 sprigs fresh thyme
• 1 teas salt
• 1 teas dried oregano
• 1/2 teas crushed red pepper
• 2 bay leaves
• 1 tbs olive oil

Preparation:

Place pork shoulder in a large crock pot with remaining ingredients. Cook on high for 6-8 hours until pork is easily shred with a fork. Remove bay leaves and thyme springs and shred meat.

Heat olive oil in a non-stick pan after the pork is shredded and, working in batches, cook over medium heat until meat begins to crisp, about 5 minutes.

 

Tortas Ahogada {Drowned Sandwich}

from BHG Special Interest Publication: Mexican 

Ingredients:

• 1 recipe Chunky Guacamole
• 6 bolillos, or other crunch sandwich roll
• 1 recipe refried bean
• 1/2 recipe carnitas
• 1 recipe red chile sauce
• 1/2 cup crumbled queso fresco
• sliced pickled peppers

Preparation:

Spread guacamole on one side of each of the split rolls and refried beans on the other. Pile shredded carintas into each roll and drown in red sauce. Sprinkle queso fresco over top and serve with pickled peppers.

Fruity White Sangria Pops

from BHG Special Interest: Mexican

Ingredients:

• 1/2 cup honey
• 1/3 cup water
• 1 cup dry white wine
• 1 cup sliced fresh strawberries
• 1 small mango, seeded, peeled, and chopped
• 2 kiwifruits, peeled, halved, and thinly sliced
• 1/2 cup green grapes, halved or quartered
• 1/4 cup ginger ale
• 1 tbs lime juice

Preparation:

In a small saucepan over medium heat, combine the honey and water an bring to a boil. Add wine and bring to a boil again. Reduce heat, add strawberries, and mango. Simmer for 2 minutes. Remove from heat. With a slotted spoon, remove fruit from mixture, reserving the liquid. Set aside.

In a small bowl, toss fruit with cooked fruit. Divide the fruit mixture evenly in 12 pop molds or paper cups.

Combine the ginger ale and lime juice with the reserved wine mixture and divide evenly among pop mold. Freeze for 1 hour and insert wooden craft stick and continue to freeze for 6 to 24 hours.

Let pops stand at room temperature for 5 to 10 minutes before removing from molds to serve.

Steak Fajitas with Chimichurri and Drunken Peppers

from Food Network Magazine Aug/Sept 2009

Ingredients:

• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 1 to 2 cloves garlic
• 1 large red onion, halved and sliced
• 1 teas salt
• 1 teas pepper
• Kosher salt and freshly ground pepper
• 2 tbs red wine vinegar
• 3 tbs lemon juice
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1 lb chuck or top round steak (London broil)
• 3 poblano peppers, seeded and cut into strips
• 1/4 cup lager beer
• 8 8-inch flour tortillas
• Lime wedges, for serving (optional)

Preparation:

Toss the parsley, cilantro, garlic, half the onion,  salt, pepper, vinegar, 2 tbs lime juice and 1/2 cup olive oil in a food processor and pulse until mixture becomes thick and smooth.

Use half of the sauce to spoon over the steak, seal in a plastic bag and marinate for at least 1 hour and up to 24. Reserve the remaining sauce.

When ready to prepare, preheat the grill to medium-high heat for at least 20 minutes. Place steak on grill and cook, covered, 6 minutes per side for rare to medium rare. Remove from grill and cover with foil. Let rest for 10 minutes.

While the steak is cooking, heat remaining olive oil in skillet over medium-high heat. Add the peppers and the remaining onion. Saute until the vegetables are tender, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes more.

Simple Carrot Cake with Cream Cheese Frosting

from Cooks Illustrated Cookbook

Ingredients:

For the Carrot Cake: 

• 2 1/2 cups flour
• 1 1/4 teas baking powder
• 1 teas baking soda
• 1 1/4 teas ground cinnamon
• 1/2 teas ground nutmeg
• 1/8 teas ground clove
• 1/2 teas salt
• 1 lb carrots, peeled
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs, room temperature
• 1 1/2 cups vegetable oil

For the Cream Cheese Frosting:

• 12 oz cream cheese, softened
• 6 oz tbs unsalted butter, softened
•  4 teas sour cream
• 1 teas vanilla extract
• 1/4 teas salt
• 1 3/4 cups confectioners’ sugar

Preparation:

Adjust the oven rack to middle position and heat oven to 350 degree F. Grease 2 8 inch cake pans or one 13×9 inch pan, line with parchment paper, grease parchment. Flour the parchment and knock out any extra.

Whisk flour, baking powder, soda, cinnamon, nutmeg, cloves, and salt together in a large bowl and set aside.

Using a food processor fitted with the shredding disk, shred carrots; transfer to bowl. Wipe out work bowl and fit processor with metal blade. Process granulated sugar, brown sugar, and eggs in food processor until frothy and thoroughly combined, about 20 seconds. With processor running, add oil in steady steam and process until mixture is light in color and well emulsified, about 20 seconds. Transfer mixture to medium bowl and stir in carrots and flour mixture until incorporated and no streaks of flour remain.

Scrape batter into prepared pan, smooth top with rubber spatula, and gently tap pan on counter to release air bubbles. Bake cake until toothpick inserted in the center comes out clean, 35 to 40 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack about 2 hours.

Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, discard parchment, then turn cake right side up onto serving platter.

Make the frosting: Process cream cheese, butter, sour cream, vanilla, and salt in food processor until combined, about 5 seconds, scraping down bowl as needed. Add confectioners’ sugar and process until smooth, about 10 seconds.

If making a layer cake with two 8″ rounds, level cakes, ice one layer, top and spread frosting evenly over cake and serve. For 13×9″, spread icing evenly and serve.

Sugar Cookie Bars

from Annie’s Eats adapted from The Repressed Pastry Chef

Ingredients:

For the cookie bars:

• 5 cups flour
• 1 teas salt
• 1/2 teas baking soda
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 2 teas vanilla extract
• Zest from 1 lemon

For the frosting:

• 1 cup unsalted butter, softened
• 1 teas vanilla extract
• Pinch of salt
• 4 cups confectioners’ sugar
• 5 tbs milk
• Food coloring

Preparation:

Preheat the oven to 350 degrees F and line a large baking sheet (13″x18″) with parchment paper and grease.

In a medium bowl, whisk together the flour, salt, and baking soda and set aside.

In the bowl of a stand mixer, combine the butter and sugar until light and fluffy. Add the eggs, one at a time until incorporated, scraping down the sides as needed. Mix in the vanilla and lemon zest. Add the flour mixture a little at a time until just combined.

Using your hands or a flat bottomed glass, press the cookie mixture into the prepared baking pan. Bake for 10-15 minutes, until light golden brown. Cool completely on a wire rack before adding the frosting.

Make the frosting: In the bowl of your stand mixer, cream the butter until smooth. Add the vanilla and salt. With the mixer on low, slowly add the confectioners’ sugar. Add the milk, if needed to create a smooth texture. If using food coloring, mix it in now.

Spread the frosting evenly over bars, cut evenly, and serve.

*I have made these twice now and both times the center of the bars were a little underdone. I’m ok with this because I like my cookies a little underdone, however, keep that in mind when checking for doneness.

Corned Beef and Cabbage

Adapted from a call to a friend and Cook’s Illustrated 

Ingredients:

• 1 5-6 lb corned beef, with packet
• 2 lbs small red potatoes
• 1 lbs carrots, peeled and cut in half
• 1 onion, peeled
• 1 head cabbage, divided into 6 wedges

Preparation:

Fill a large stock pot with enough water to cover corned beef. Place beef, and contents of seasoning packet if included with purchase,  in stock pot and bring to a simmer. Cook for 2 to 3 hours, until a toothpick or wooden skewer can be inserted easily into the meet.

Preheat oven to 200 degrees. Remove beef from water and place in roasting pan with a ladle of cooking liquid. Place in oven to keep warm.

Meanwhile, place potatoes, carrots, and onion in the stock pot and bring to a boil, cooking for 10 minutes.  Add cabbage and boil an additional 10 minutes.

Remove beef from oven and slice against the grain. Serve with drained vegetables.

Cheddar Beer Weenies

I so wanted to type weenies

From BHG Special Interest: Tailgating

Ingredients:

• 1 14-16 oz package beef cocktail wieners
• 12 to 16 slices bacon, cut into thirds crosswise
• 2 tbs butter
• 1 teas onion powder
• 1/2 teas garlic powder
• 1 cup beer
• 1 jar cheddar pasta sauce
• 1 teas bottled hot sauce
• 1/2 teas chili powder

Preparation:

Preheat oven to 400 degrees F. Line a baking sheet with aluminium foil and place a wire rack over foil. Tightly wrap each wiener with bacon and secure with a wooden toothpick; lay on wire rack. Repeat until all wieners are wrapped. Bake for 30 to 35 minutes or until bacon is slightly crispy. Cool for 10 minutes. When the wieners are cool enough to handle, remove the toothpicks and taste test one or two.

Meanwhile, in a medium saucepan, heat butter over medium heat until melted. Add onion powder, garlic powder, beer, pasta sauce, hot sauce, and chili powder. Stir to combine. Heat through.

Move to a small crock pot on low to keep warm while entertaining. If desired, use skewers to serve.

BBQ Hot Wings

From BHG Special Interest: Tailgating 

Ingredients:

• 12 chicken wings
• 1 tbs packed brown sugar
• 1 teas paprika
• 1/2 teas onion powder
• 1/2 teas garlic powder
• 1/4 teas salt
• 1/2 teas pepper
• 1/4 teas dried oregano
• 1/2 cup bbq sauce
• 4 tbs tabasco sauce

Preparation:

Place spices in a small bowl and combine.

Place wings in a resealable bag and pour in spice mixture. Seal bag and shake to coat wings. Chill overnight.

When ready to prepare, let chicken sit at room temperature for 30 minutes before cooking.

Preheat oven to 375 degrees F. Line a baking sheet with aluminium foil and place chicken on sheet. Combine bbq sauce with tabasco and set aside. Bake chicken 30 minutes and brush with sauce. Continue to bake 10 minutes more or until chicken is tender and cooked through. Cool.

*For Tabasco Wings: Combine 1/2 cup hot sauce, 1/2 cup melted and cooled butter, 1 tbs paprika, 1/4 teas salt, 1/2 teas chipotle chile pepper and pour half over wings. Seal bag and marinate overnight. When ready to cook, pour rest of marinade over chicken and let chicken rest at room temperature for 30 minutes. Prepare as directed above, omitting bbq sauce.

Creamy Ranch Dipping Sauce:

Ingredients:

• 1/2 cup mayo
• 1/2 cup ranch dressing
• 1 tbs white vinegar
• 1 garlic clove minced

Preparation:

Combine all ingredients til smooth. Serve with wings.

Scallion Pancakes

Discovered on From Away, Adapted from a recipe by Serious Eats

Ingredients:

• 2 cups all purpose flour
• 3/4 cup boiling water
• 2 cups thinly sliced scallions (the green parts only)
• about 1/8 cup toasted sesame oil
• 1/4 cup vegetable oil

Preparation:

Place the flour in a food processor and using the opening, slowly poor the water in with the processor on until a sticky dough comes together. Place the dough on a clean work surface and form into a ball. Cover the dough with a damp kitchen towel (not a fluffy towel, no need for fuzz in the dough), let rest for 30 minutes.

After 30 minutes, divide the dough into 4 equal portions and roll out, one at a time, into an 8 inch disc. Dab with a few drops of sesame oil and using your fingers, brush to coat very lightly and evenly. Starting at one end of the disk, roll up the dough small and tight. Pinch the ends and twist the dough into a spiral, tucking the end underneath.

Starting with the heel of your hand, and graduating to a rolling pin, flatten into an 8 inch disk again. Dab and rub with sesame oil again, and sprinkle with scallions and roll up like previous step.

This time, roll out into a 7 inch disk.

Meanwhile, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. When the oil is shimmering, add one pancake to the pan, moving the pan to make sure it doesn’t stick. Cook two minutes, then flip and cook two minutes longer until golden brown.

Remove from pan and place on plate lined with paper towels. Repeat cooking method with other three pancakes. Serve with dumpling dipping sauce.

Pan Fried Shrimp and Pork Potstickers

From Steamy Kitchen 

Ingredients:

For the Potstickers:

• 1 package of frozen dumpling skins, thawed (I buy fresh from my local Asian market in the refrigerated section)
• 3/4 pound raw shrimp, shelled and deveined
• 3 stalks green onions, coarsely chopped
• 1/2 cup canned bamboo shoots
• 1/2 head cabbage, sliced very thin and salted and drained to remove any access water
• 1/2 pound ground pork
• 2 tbs soy sauce
• 1/2 teas kosher salt
• 2 tbs cornstarch
• 1 teas freshly grated ginger
• 1 tbs rice wine
• 1 tbs vegetable oil
• 1/4 cup water
• Cornstarch Slurry: 1 tbs cornstarch mixed with 1/4 cup

For the Dipping Sauce:

• 1 teas Asian chili sauce
• 1/4 cup soy sauce
• 2 teas sesame oil
• 1/2 teas sugar
• 1/2 teas rice wine vinegar

Preparation:

Pat the shrimp dry and place in a food processor with green onions, bamboo shoots, and cabbage. Pulse a few times until everything is chopped well. Scrape out into a bowl with the pork, soy sauce, salt, ginger, and rice wine. Mix well.

Lay out a few dumpling wrapper and place a scant teaspoon of filling into the center of each. (This is that moment when a sous chef would be very helpful). Dip a finger in the cornstarch slurry and brush along the edge of the wrapper. Pinch the wrapper shut, making sure to pinch well. Any leaking dumplings are a lost cause.

Push the dumpling down onto a baking sheet so that the dumpling sits on its own. Repeat until baking sheet is full, and freeze for 20 minutes before storing in a ziplock back and freezing until needed.

When you are down to the last few, or the few you need for your meal compared to the mountain of dumplings you have just made, heat 1 tbs olive oil in a large skillet over medium-high heat until shimmering. Place pot stickers in the pan so that they are sitting. Brown the bottoms for 1 minute until light golden brown. Add  water and cover. Reduce the heat to medium and steam for 3 minutes. Open the lid and let the remaining liquid cook off, 1 minute. (This is where I always have difficulties – it always takes me 5 minutes at least to let the rest of the water to cook off). They will brown a bit more during this minute. Test one to make sure the dumplings are cooked through and remove to plate and serve with dipping sauce