Saturday, July 22, 2017
Wednesday, July 05, 2017
20 to 24 Medjool dates (12 to 16 ounces)
4 ounces goat cheese or blue cheese
12 to 16 ounces bacon, preferably of medium thickness
20 to 24 toasted almonds, optional
- Heat the oven to 400°F. Line a baking sheet with parchment or a baking liner and set aside.
- Cut open the dates: Use a paring knife to cut a slit in the side of the date. Use your thumbs to open the date slightly. Remove the pits if your dates still have them inside.
- Stuff with cheese: Use a spoon to stuff a little goat cheese or blue cheese into each date. Use the back of the spoon to press the cheese into the date. If you're adding almonds, press an almond or two into the cheese. Press the date closed.
- Wrap the dates with bacon: Cut the strips of bacon in half. Wrap each date with a half-strip of bacon. Secure the end of the bacon with a toothpick.
- Arrange the dates on the baking sheet: Space the dates a little apart and lay them on one side.
- Bake for 15 minutes. After 15 minutes, flip the dates to the other side.
- Continue baking for another 15 to 20 minutes: Keep an eye on the dates and remove from the oven as soon as the bacon is as crispy as you like it.
- Transfer the dates to a plate with a paper towel to drain. If the dates seem greasy, blot the sides as well as the bottoms.
- Combine vinegar and brown sugar in a saucepan. Bring to a boil, reduce heat, and simmer til thick.
- Arrange the dates with toothpicks and drizzle with balsamic reduction.
- The dates can be prepped and refrigerated for up to a day before baking. Keep covered.
- Recipe can be doubled or tripled as needed.
Sunday, June 11, 2017
Monday, June 05, 2017
Wednesday, May 03, 2017
Monday, April 24, 2017
Sunday, April 02, 2017
I wanted a small birthday cake, so I cut the old 4 egg cake in half and baked it in 2 8" pans. It was delicious!
Preheat oven to 325 convect or 350 non-convect.
Take everything out of the fridge, so that it can come to room temperature.
Prepare 2 8"cake pans: *Cut 2-8" rounds of parchment paper to fit the bottoms of your pans. If you don't have parchment paper, use Release Aluminum Foil or wax paper. Don't skip this step! Spray your pans with Baker's Joy or butter & flour them. Then place the parchment paper in the bottom of the pan. Then spray it with Baker's Joy. *To cut the rounds--tear off a piece of paper large enough to cover your pan. Fold in 1/2, then 1/4, then 1/8, then 1/16. Set the point in the middle of the pan and eyeball where you need to cut. Crease to mark it and then cut. Unfold, and --this always seems like a miracle to me--you have a perfect circle. If it's too big, refold and cut it a little smaller.
Sift before measuring:
1 1/2 cups cake flour
1 1/8 tsp double-acting baking powder
1/4 tsp salt
1 cups sugar
Beat until soft:
1/2 cup butter (preferably unsalted)
Add the sugar gradually. Beat until very light and creamy. Beat in, one at a time:
2 egg yolks
3/4 tsp vanilla or 1/2 tsp vanilla and 1/4 tsp almond extract
With mixer on slowest speed, add the flour to the butter mixture in 3 parts, alternating with thirds of:
1/2 cup milk
Stir the batter until smooth after each addition. Whip until stiff, but not dry:
2 egg whites
Fold them lightly into the cake batter.
Pour into prepared cake pans and bake about 22-25 minutes. They are done when a toothpick inserted in the middle comes out clean. Remove the cake pans to a rack and let cool before turning the cakes out on to racks to finish cooling. Don't try to ice them until they are thoroughly cool, otherwise your icing will melt and slide off.
Tuesday, March 14, 2017
Tuesday, February 28, 2017
Monday, February 20, 2017
- 2 tablespoons vegetable or canola oil
- 2 pounds skin-on, bone-in chicken pieces, breasts halved crosswise
- Kosher salt
- 10 scallions, trimmed and chopped, plus sliced scallions for garnish
- 4 garlic cloves, minced
- One 16-ounce jar cabbage kimchi with juice (2 1/2 cups)
- Roasted sesame seeds, for garnish (optional)
- 1 stick (4 ounces) unsalted butter
- 2 garlic cloves, smashed
- 1 small onion, halved
- 1 bay leaf
- Pinch of crushed red pepper
- One 28-ounce can diced Italian plum tomatoes, juices reserved
- 2 cups spinach, stems discarded
- 2 pounds fresh ricotta
- 4 large eggs, lightly beaten
- Pinch of freshly grated nutmeg
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 2 cups all-purpose flour
Sunday, February 19, 2017
- Recado para bistec is used in escabeches, to season poultry, and beef.
- 8 cloves of garlic, roasted
- 6 allspice berries
- 3 Cloves
- 1 tbl oregano
- 2 tsp cinnamon
- 1 tsp coriander seeds
- 1/2 tsp cumin
- 1/2 C apple cider vinegar
- 1 tbl black pepper
- 1/2 tsp salt
- In a mortar or electric spice grinder, grind peppercorns, allspice, cinnamon, coriander seeds, cumin, oregano,and salt. Add garlic, spices, and vinegar to blender and blend well.
- NOTE: Although the Spanish meaning of the name of this seasoning is "a seasoning for steak", its uses are much broader. It is added to pickling solutions and marinades for poultry, seafood, and fish and is also used to flavor broths.
Thursday, February 16, 2017
Tuesday, February 14, 2017
Sunday, January 29, 2017
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Chopped green onions, garnish
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme