tag:blogger.com,1999:blog-80614889366938769812024-03-14T01:58:36.914-07:00Dana TreatA slice of my life as a vegetarian personal chef and mom to two young boys. Check out what I am cooking, eating, and dreaming about cooking and eating.Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-8061488936693876981.post-26880908315462932342009-04-02T14:24:00.000-07:002009-04-02T14:26:08.237-07:00Move on Over<span style="font-family: trebuchet ms;">Hey there.</span><span style="font-family: trebuchet ms;"><br /><br />If you are still looking here for updates on my blog, don't forget that I have moved to </span><a style="font-family: trebuchet ms;" href="http://danatreat.com/">www.danatreat.com</a><span style="font-family: trebuchet ms;">. You'll like it better there, I promise! </span><span style="font-family: trebuchet ms;"><br /><br />Thanks,</span><span style="font-family: trebuchet ms;"><br /><br />Dana</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com0tag:blogger.com,1999:blog-8061488936693876981.post-75591496477877061682009-03-25T23:09:00.001-07:002009-03-27T07:09:14.164-07:00With Spring Comes Change...Hello friends.<br /><br />I have some big news that brings even bigger changes. I have moved my blog to <a href="http://danatreat.com/">www.danatreat.com</a>. There you will find a beautifully designed site, thanks to the incredibly talented Kaytlyn of <a href="http://www.beneficialdesign.com/">Beneficial Design</a>, plus many other user friendly options. I hope you will visit me there from now on! If you recieve my updates in a feed, please reset to reflect this new site. You will have the option (finally!) to subscribe via email if you mosey on over.<br /><br />Many thanks,<br /><br />Dana<div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com0tag:blogger.com,1999:blog-8061488936693876981.post-36819478552415777342009-03-23T23:27:00.000-07:002009-03-24T21:02:22.407-07:00This is Not a Muffin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_wK10Gj9Vrts/Scl-ZNN-fwI/AAAAAAAAAcE/ADLarbo_qso/s1600-h/IMG_1705.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_wK10Gj9Vrts/Scl-ZNN-fwI/AAAAAAAAAcE/ADLarbo_qso/s400/IMG_1705.JPG" alt="" id="BLOGGER_PHOTO_ID_5316919806597693186" border="0" /></a><br /><span style="font-family:trebuchet ms;">I know it looks like a muffin, but it's actually an Individual Blueberry-Coconut Pound Cake. In my book, that's much better than a muffin which, in all my baking adventures, I have never made. I would blame my lack of muffin baking on my lack of interest in breakfast, but that hasn't stopped me from making </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2009/03/crowd-pleasing-cake.html">coffee cake</a><span style="font-family:trebuchet ms;">, scones, or </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2008/10/some-talk-about-weight.html">granola</a><span style="font-family:trebuchet ms;">. Sometimes I just can't explain myself.</span><span style="font-family:trebuchet ms;"><br /><br />Anyway, this is one of those recipes where it just makes so much sense to double it. It takes no extra effort and all you need is two muffin tins. Or even 1 regular size and one mini-size. Take the ones you aren't going to eat right away, wrap them well in foil, and put them in the freezer. Then you have a homemade dessert for the next time people drop by unexpectedly. Or for the next time you just need to pull one or two out just for you.</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Individual Blueberry-Coconut Pound Cake</span><span style="font-style: italic;font-family:trebuchet ms;" ><br />Gourmet </span><span style="font-family:trebuchet ms;">Magazine</span><span style="font-family:trebuchet ms;"><br />Makes 9</span><span style="font-family:trebuchet ms;"><br /><br />This is the original recipe, i.e. not doubled. </span><span style="font-family:trebuchet ms;"><br /><br />1 stick (</span><span style="font-family: trebuchet ms;font-size:78%;" >1/2</span><span style="font-family:trebuchet ms;"> cup) unsalted butter, softened</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />3/4</span><span style="font-family:trebuchet ms;"> cup sugar</span><span style="font-family:trebuchet ms;"><br />2 tsp. freshly grated lime zest</span><span style="font-family:trebuchet ms;"><br />2 large eggs</span><span style="font-family:trebuchet ms;"><br />5 tbsp. heavy cream</span><span style="font-family:trebuchet ms;"><br />1 cup flour</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />1/4</span><span style="font-family:trebuchet ms;"> tsp. salt</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />1/2</span><span style="font-family:trebuchet ms;"> cup plus 3 tbsp. sweetened flaked coconut</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />1/2 </span><span style="font-family:trebuchet ms;"> cup blueberries</span><span style="font-family:trebuchet ms;"><br /><br />Preheat the oven to 350 degrees and butter and flour 9 (<span style="font-size:78%;">1/2</span> cup) muffin cups. (</span><span style="font-weight: bold;font-family:trebuchet ms;" >DN</span><span style="font-family:trebuchet ms;">: I sprayed mine with Pam.)</span><span style="font-family:trebuchet ms;"><br /><br />Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.</span><span style="font-family:trebuchet ms;"><br /><br />Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tbsp. coconut. Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.</span><span style="font-family:trebuchet ms;"><br /><br />(</span><span style="font-weight: bold;font-family:trebuchet ms;" >DN</span><span style="font-family:trebuchet ms;">: If you plan to freeze some, wrap them well in foil, then place in a plastic bag - like those you find in the produce department at the grocery store.)</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com9tag:blogger.com,1999:blog-8061488936693876981.post-63666079551056616772009-03-23T13:18:00.000-07:002009-03-23T15:18:03.563-07:00Teasing You with a Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wK10Gj9Vrts/ScfuwmkYyLI/AAAAAAAAAb8/BUojssXCkTY/s1600-h/IMG_1664.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_wK10Gj9Vrts/ScfuwmkYyLI/AAAAAAAAAb8/BUojssXCkTY/s400/IMG_1664.JPG" alt="" id="BLOGGER_PHOTO_ID_5316480403888457906" border="0" /></a><br /><span style="font-family: trebuchet ms;">It's a beauty isn't it? It was delicious too. I want to share this recipe with you all, but I can't just yet.</span><span style="font-family: trebuchet ms;"><br /><br />You see, this tart has issues. Crust issues and filling issues. It doesn't have flavor issues which is why I'm even willing to give another chance.</span><span style="font-family: trebuchet ms;"><br /><br />This recipe comes from one of my all time favorite cookbooks, </span><span style="font-style: italic; font-family: trebuchet ms;">Fields of Greens,</span><span style="font-family: trebuchet ms;"> written by Annie Sommerville, the chef at Greens Restaurant in San Francisco. It is a book I turn to when I want to make something special. The recipes are not difficult, but many require a fair amount of work. In my experience, that work has always been worth it because the payoff is something truly special and delicious. And the recipes always turn out.</span><span style="font-family: trebuchet ms;"><br /><br />The crust she suggests you use is a yeasted tart dough. I have used it for other tarts in this and Sommerville's other book, </span><span style="font-style: italic; font-family: trebuchet ms;">Everyday Greens</span><span style="font-family: trebuchet ms;">, and I have decided that it's just not for me. It's easy to make and work with, but I don't like the texture. I expect my tart crust to be crisp, as a foil for the creaminess of the filling. The yeasted dough felt like I was eating tart filling on top of a slice of bread.</span><span style="font-family: trebuchet ms;"><br /><br />I had some </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2009/02/goodbye-to-butternut-squash.html">galette dough</a><span style="font-family: trebuchet ms;"> in my freezer so I decided to try that. It wasn't quite right either, not crisp enough for me when made in a tart pan, although plenty crisp when used for the galette. Clearly, I need another option. </span><span style="font-family: trebuchet ms;"><br /><br />The biggest tinkering challenge I have ahead of me is the filling. The proportions are way off in this recipe - something I find very surprising coming from this extremely reliable cookbook. There is about one and half times too much filling so that, even though I held quite a bit of it back, it started to run over the top and outside the tart pan (read: onto the floor of my oven.) Yes, I had a baking sheet in there to catch the drips, but I was making two tarts and the baking sheet wasn't quite big enough to catch all the goop. Side note: you know how high end cars (like Porsches) famously don't have cup holders? My high end (Viking) oven does not have a timer or a self-cleaning option. Sigh.</span><span style="font-family: trebuchet ms;"><br /><br />So the recipe makes too much filling, and what it does make is too runny. Normally, if a recipe gave me this much trouble, I would just write in bold letters, "DO NOT MAKE AGAIN" in my cookbook. But this was really tasty and the flavor is haunting me. There is Gruyere cheese in there and chervil, people. This tart deserves another chance.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com4tag:blogger.com,1999:blog-8061488936693876981.post-7096439140573926492009-03-22T08:13:00.000-07:002009-03-22T14:38:44.520-07:00Crowd Pleasing Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wK10Gj9Vrts/ScarautdKaI/AAAAAAAAAbk/ZcPjTay23XU/s1600-h/IMG_1680.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_wK10Gj9Vrts/ScarautdKaI/AAAAAAAAAbk/ZcPjTay23XU/s400/IMG_1680.JPG" alt="" id="BLOGGER_PHOTO_ID_5316124885861083554" border="0" /></a><br /><span style="font-family: trebuchet ms;">There are many tastes I remember from childhood, but most of them are tastes I don't taste anymore. My mom's stuffed cabbage, her fried sole with a fresh squeeze of lemon, meatloaf eaten with lots of ketchup, barbecued chicken. All things she made regularly and made well. All things that are no longer a part of this vegetarian's diet. (Or hers for that matter. She went veg a few years after I did.)</span><span style="font-family: trebuchet ms;"><br /><br />Like me, my mom likes cooking and baking equally well and she made lots of yummy treats over the 18 years I spent in her house. This cake was a staple and probably the thing she made most frequently. As a child, I had problems with it. And truthfully, as an adult I struggle with it a bit too. You see, I like nuts. I like them alone and I like them in savory things, but I don't like them all that much in sweets. Never in ice cream, and I prefer them to be absent in cookies, brownies, cakes, what have you. I make an incredible nut tart around the holidays and the only reason I know it's incredible is because people have told me so. I have never tried it.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wK10Gj9Vrts/ScartYvxIXI/AAAAAAAAAb0/7bf3R-VIw0U/s1600-h/IMG_1695.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_wK10Gj9Vrts/ScartYvxIXI/AAAAAAAAAb0/7bf3R-VIw0U/s400/IMG_1695.JPG" alt="" id="BLOGGER_PHOTO_ID_5316125206382715250" border="0" /></a><span style="font-family: trebuchet ms;"><br />I make this cake because other people don't seem to share in my uncertain feelings about nuts. People LOVE this cake. Everyone from the very young to the very old feels passionately that it is the best coffeecake. Who am I to argue? For me, it does have some very redeeming qualities. There are the chocolate chips of course and lots of struesel topping. The cake part has a full cup of sour cream in it so it is very moist. It can be made a day in advance and it also can be frozen for up to a month. Most of all, it is truly a crowd pleaser and it's great to have a few of those in your cooking or baking arsenal.</span><span style="font-family: trebuchet ms;"><br /><br />What are your crowd pleasers?</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/ScarmKRcH_I/AAAAAAAAAbs/q3gh8GsD_DM/s1600-h/IMG_1683.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 353px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/ScarmKRcH_I/AAAAAAAAAbs/q3gh8GsD_DM/s400/IMG_1683.JPG" alt="" id="BLOGGER_PHOTO_ID_5316125082238328818" border="0" /></a><span style="font-weight: bold; font-family: trebuchet ms;"><br />Chocolate Chip Coffee Cake</span><span style="font-family: trebuchet ms;"><br />Serves 10-12</span><span style="font-weight: bold; font-family: trebuchet ms;"><br /><br />Cake:</span><span style="font-family: trebuchet ms;"><br /><br />1 cup sugar</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />1/2</span><span style="font-family: trebuchet ms;"> cup (1 stick) unsalted butter, room temperature</span><span style="font-family: trebuchet ms;"><br />1 cup sour cream</span><span style="font-family: trebuchet ms;"><br />2 eggs</span><span style="font-family: trebuchet ms;"><br />1 tsp. vanilla</span><span style="font-family: trebuchet ms;"><br />2 cups flour</span><span style="font-family: trebuchet ms;"><br />1 tsp. baking soda</span><span style="font-family: trebuchet ms;"><br />1 tsp. baking powder</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />1/2</span><span style="font-family: trebuchet ms;"> tsp. salt</span><span style="font-family: trebuchet ms;"><br />1 cup chocolate chips</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />1/4</span><span style="font-family: trebuchet ms;"> cup chopped walnuts</span><span style="font-weight: bold; font-family: trebuchet ms;"><br /><br />Struesel:</span><span style="font-family: trebuchet ms;font-size:78%;" ><br /><br />1/2</span><span style="font-family: trebuchet ms;"> cup flour</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />1/2</span><span style="font-family: trebuchet ms;"> cup packed light brown sugar</span><span style="font-family: trebuchet ms;"><br />1 </span><span style="font-family: trebuchet ms;font-size:78%;" >1/2</span><span style="font-family: trebuchet ms;"> tsp. unsweetened cocoa</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />3/4</span><span style="font-family: trebuchet ms;"> tsp. cinnamon</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />1/4</span><span style="font-family: trebuchet ms;"> cup (</span><span style="font-family: trebuchet ms;font-size:78%;" >1/2</span><span style="font-family: trebuchet ms;"> stick) butter, chilled, and cut into small pieces</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />1/4</span><span style="font-family: trebuchet ms;"> cup chopped walnuts</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />1/2</span><span style="font-family: trebuchet ms;">-1 cup chocolate chips</span><span style="font-family: trebuchet ms;"><br /><br />Preheat oven to 350 degrees.</span><span style="font-family: trebuchet ms;"><br /><br />Grease a tube pan (also called an angel food cake pan). In a large bowl, beat sugar and butter at medium speed until lightened in color and well-combined. Add eggs, vanilla, and sour cream, beat until mixed well. Add flour, baking soda, baking powder, and salt and mix until just combined. Mix in chocolate chips and nuts by hand. Scrape batter into pan.</span><span style="font-family: trebuchet ms;"><br /><br />For the struesel: In a medium bowl, combine flour, brown sugar, cinnamon, and cocoa. Using a pastry cutter, two knives, or your fingers, cut in the butter until the mixture resembles coarse crumbs. Stir in the nuts and chocolate chips, then sprinkle on top of the batter.</span><span style="font-family: trebuchet ms;"><br /><br />Bake for 50-60 minutes, until a toothpick inserted into the cake comes out clean. Place on rack for 10 minutes. Carefully turn cake out on to rack upside down, then using another rack placed on the bottom of the cake, re-invert to right side up. Allow to cool completely.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com9tag:blogger.com,1999:blog-8061488936693876981.post-11606195162519754452009-03-19T08:13:00.000-07:002009-03-21T15:45:39.926-07:00Pasta with a Side of Memories<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wK10Gj9Vrts/ScVcK7bMyLI/AAAAAAAAAbc/KzSlRJV4f2g/s1600-h/IMG_1623.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 238px;" src="http://3.bp.blogspot.com/_wK10Gj9Vrts/ScVcK7bMyLI/AAAAAAAAAbc/KzSlRJV4f2g/s400/IMG_1623.JPG" alt="" id="BLOGGER_PHOTO_ID_5315756278000961714" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;">I made this pasta the other night to go with the</span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2009/03/ina-kinda-day.html"> garlic bread and roasted tomato caprese</a><span style="font-family:trebuchet ms;">. Although this is only the second time I have made it, I can honestly say it is a favorite of mine. It has so many delightful flavors and textures and it is very versatile. Parts of it can be made in advance, and the whole dish can be made a day ahead without suffering any ill effects.</span><span style="font-family:trebuchet ms;"><br /><br />This dish comes from a cookbook called </span><span style="font-style: italic;font-family:trebuchet ms;" >From the Earth to the Table</span><span style="font-family:trebuchet ms;"> which was written by John Ash, one of the pioneers of California wine country cooking. This cookbook is not vegetarian, although over half of the recipes are meat-free, and it is one that I turn to over and over, especially when I am craving exceptionally fresh and flavorful food. Ash has a fabulous restaurant in Santa Rosa - just north of the Napa Valley - where I was lucky enough to have a lovely, if solitary, meal.</span><span style="font-family:trebuchet ms;"><br /><br />I'm sure we all have some time in our lives that we would like to, if not forget, then to go back and live differently. Mid-1998 to the end of 2000 was like that for me. I went through a messy divorce, began a relationship with a not-so-good guy, and worked at a job that I hated. In March of 2000, I quit my job and took a road trip to clear my head. First, I went to Arizona to visit the not-so-good guy, but after that the trip got much better. I spent a few days in L.A. with my dear friend Karen, I flew to Mexico on a free ticket, and once back in the States, I slowly meandered my way up the West Coast enjoying the incredible scenery on offer.</span><span style="font-family:trebuchet ms;"><br /><br />For the most part, I ate very cheaply, but I did splurge at John Ash. I dressed up, brought my book, and treated myself to a nice dinner. I don't remember what I ate, although I do remember that I was blown away by how fresh and tasty everything was. I remember that I was reading </span><span style="font-style: italic;font-family:trebuchet ms;" >The Grapes of Wrath</span><span style="font-family:trebuchet ms;"> - savoring every word on the page - and I remember that I wished I had a date across the table from me. I did not wish it was the not-so-good guy.</span><span style="font-family:trebuchet ms;"><br /><br />A week or so later, I arrived back in Seattle. It took me another month or two, but I did break it off with the not-so-good guy. A few months later, I met my husband who has been a wonderful dinner date every since.</span><span style="font-family:trebuchet ms;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/ScVbdEDZRAI/AAAAAAAAAbU/ktxUkv-N_mI/s1600-h/IMG_1629.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/ScVbdEDZRAI/AAAAAAAAAbU/ktxUkv-N_mI/s400/IMG_1629.JPG" alt="" id="BLOGGER_PHOTO_ID_5315755490043053058" border="0" /></a><br /><span style="font-family:trebuchet ms;">A few words on the recipe. The first time I made it, I used fresh cranberry beans that I bought at the Farmer's Market. Sadly, I don't have any left in my freezer, so I just used good canned cannelini beans and they blended in beautifully. Ash suggests that the sun-dried tomatoes are optional, I think they are essential both for color and flavor. I made some changes that I won't bore you with, just personal preferences. This pasta is really a beauty because it is great at room temperature as well as hot. </span><span style="font-family:trebuchet ms;"><br /><br />For the pesto, you will want to roast about 3 large cloves of garlic. To do so, place the unpeeled cloves on a small piece of foil, drizzle them with olive oil, fold them up in the foil packet and then put them in a 400 degree oven for about 20 minutes. A toaster oven is perfect for this if you have one. They should feel soft to the touch. Squeeze the garlic out of the skins and proceed with the recipe.</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Pasta with Roasted Cauliflower and Parsley Pesto</span><span style="font-family:trebuchet ms;"><br />Adapted from </span><span style="font-style: italic;font-family:trebuchet ms;" >From the Earth to the Table</span><span style="font-family:trebuchet ms;"><br />Serves 6</span><span style="font-style: italic;font-family:trebuchet ms;" > </span><span style="font-family:trebuchet ms;">generously</span><span style="font-style: italic;font-family:trebuchet ms;" ><br /><br />You can make the pesto five days and roast the cauliflower one day before you finish the pasta.</span><span style="font-family:trebuchet ms;"> </span><span style="font-style: italic;font-family:trebuchet ms;" >Slicing the cauliflower (as opposed to just breaking it into florets) give you more surface area for caramelization - a good thing.</span> <span style="font-family:trebuchet ms;"><br /><br />1 medium cauliflower (2 pounds or so), sliced </span><span style=";font-family:trebuchet ms;font-size:78%;" >1/2</span><span style="font-family:trebuchet ms;"> thick vertically</span><span style="font-family:trebuchet ms;"><br />Olive oil</span><span style="font-family:trebuchet ms;"><br />Kosher salt and freshly ground black pepper</span><span style="font-family:trebuchet ms;"><br />1 lb. tubular shaped pasta, such as penne or rigatoni</span><span style="font-family:trebuchet ms;"><br />Parsley Pesto (recipe follows)</span><span style=";font-family:trebuchet ms;font-size:78%;" ><br />3/4</span><span style="font-family:trebuchet ms;"> cup pitted Kalamata olives</span><span style=";font-family:trebuchet ms;font-size:78%;" ><br />1/2</span><span style="font-family:trebuchet ms;"> cup sun-dried tomatoes, thinly sliced</span><span style="font-family:trebuchet ms;"><br />1 can cannelini beans, rinsed and drained</span><span style="font-family:trebuchet ms;"><br />Thinly shaved or grated Parmesan cheese for garnishing</span><span style="font-family:trebuchet ms;"><br /><br />Preheat the oven to 425 degrees. Sprinkle both sides of the cauliflower lightly with olive oil, then liberally with pepper and salt. Arrange on a single layer on a baking sheet. Put in th eoven ad roast for 15 to 20 minutes or until the cauliflower is lightly browned and tender. Break into large irregular pieces and set aside.</span><span style="font-family:trebuchet ms;"><br /><br />In a large pot of lightly salted boiling cooking water, cook the pasta until just al dente. Drain, reserving 1/2 cup of the cooking water. Toss the hot pasta with the Parsley Pesto, cauliflower, olives, tomatoes, and beans, adding a bit of the reserved water if the mixture seems to dry. Top with cheese and serve warm or at room temperature. (</span><span style="font-style: italic;font-family:trebuchet ms;" >Can be made one day ahead. Allow to cool completely and then store, covered, in the refrigerator. Bring to room temperature before serving or reheat until it is warm</span><span style="font-family:trebuchet ms;">.)</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Parsley Pesto</span><span style="font-family:trebuchet ms;"><br />Makes a generous cup</span><span style="font-family:trebuchet ms;"><br /><br />4 cups packed fresh parsley leaves and tender stems, coarsely chopped</span><span style="font-family:trebuchet ms;"><br />1 tbsp. roasted garlic</span><span style="font-family:trebuchet ms;"><br />2 tbsp. pine nuts</span><span style="font-family:trebuchet ms;"><br />2 tbsp. Parmesan or Asiago cheese</span><span style="font-family:trebuchet ms;"><br />Grated zest of 1 lemon</span><span style=";font-family:trebuchet ms;font-size:78%;" ><br />1/3</span><span style="font-family:trebuchet ms;"> cup olive oil</span><span style="font-family:trebuchet ms;"><br />Kosher salt and freshly ground black pepper</span><span style="font-family:trebuchet ms;"><br /><br />Combine the parsley, garlic, pine nuts, cheese, lemon zest, and olive oil in a food processor or blender, and process until smooth. Season to taste with salt and pepper.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com4tag:blogger.com,1999:blog-8061488936693876981.post-30699199089664513472009-03-18T08:56:00.000-07:002009-03-18T19:55:29.852-07:00An Ina Kinda Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/ScFodhJrU9I/AAAAAAAAAa0/u2NO-aoSIWg/s1600-h/Picnik+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 202px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/ScFodhJrU9I/AAAAAAAAAa0/u2NO-aoSIWg/s400/Picnik+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5314643891598349266" border="0" /></a><br /><span style="font-family: trebuchet ms;">I have four of the Barefoot Contessa cookbooks in my collection and I use them with surprising regularity. If you are new here, I am a vegetarian - something Ina definitely is </span><span style="font-weight: bold; font-style: italic; font-family: trebuchet ms;">not</span><span style="font-family: trebuchet ms;">. Like not even close. But I love her books and love her recipes. I use many of the dessert ones and also get a lot of mileage out of the soup, salad, and vegetable chapters.The dinner I made last night contained two recipes from her latest book, </span><span style="font-style: italic; font-family: trebuchet ms;">Back to Basics</span><span style="font-family: trebuchet ms;">.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/ScFmn4l6W-I/AAAAAAAAAaU/e2aBALRB-EI/s1600-h/IMG_1585.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/ScFmn4l6W-I/AAAAAAAAAaU/e2aBALRB-EI/s400/IMG_1585.JPG" alt="" id="BLOGGER_PHOTO_ID_5314641870666226658" border="0" /></a><br /><span style="font-family: trebuchet ms;">Do you remember the garlic bread from your childhood? The one I remember is from some "Italian" restaurant in the suburb of Seattle where I grew up. My parents are transplanted New Yorkers and I think the hardest part about moving West was the loss of good Italian food and good bagels. (It has gotten better, but we are by no means close to what NY has to offer.) We would go to this restaurant and my brothers and I would chow on garlic bread which consisted of styrofoam-like bread, slathered with butter, and liberally sprinkled with garlic salt. There may have even been some green can Parmesan cheese on there for good measure. Needless to say we loved it, but there is no way I would eat that now.</span><span style="font-family: trebuchet ms;"><br /><br />This is real garlic bread. Ciabatta bread, a heady concoction of lots of garlic, parsley, and fresh oregano sauteed with salt and pepper in a good amount of olive oil, and a very restrained amount of butter - especially for Ina. This is baked in the oven for only 10 minutes - just enough for the all the flavors to mingle and for the bread to get nice and warm - not enough to toughen the bread. In true Ina form, this recipe is found in the Vegetables section of the book!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wK10Gj9Vrts/ScFnIrP6QQI/AAAAAAAAAak/0UhRKztP7I8/s1600-h/IMG_1637.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_wK10Gj9Vrts/ScFnIrP6QQI/AAAAAAAAAak/0UhRKztP7I8/s400/IMG_1637.JPG" alt="" id="BLOGGER_PHOTO_ID_5314642434019967234" border="0" /></a><br /><span style="font-family: trebuchet ms;">The other recipe I made yesterday was for this Roasted Tomato Caprese Salad. For me it was one of those - why didn't I think of that?! - moments. Here in Seattle, we are fortunate to have amazing produce. We get incredible spring asparagus and peas, summer berries that people all over the country would pay a fortune for, and wild mushrooms all fall. We do not, however, get good tomatoes. If you grow them yourself, you can get a decent tomato now and then, but I have never experienced the New Jersey tomato. If I did, I think I would cry.</span><span style="font-family: trebuchet ms;"><br /><br />I love tomatoes so I eat them anyway. But Caprese salad never did much for me. Mozzarella doesn't have that much flavor, so if your tomatoes are tasteless, why exactly would you eat it? Enter Ina and her good idea to roast the tomatoes. That way, you can concentrate the flavor and give it a little boost with olive oil, salt, pepper, a little sugar, and a little balsamic vinegar. Eating this last night really was a revelation and a recipe I will make again and again.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/ScFm28lyOKI/AAAAAAAAAac/1WNaj3brgto/s1600-h/IMG_1574.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 311px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/ScFm28lyOKI/AAAAAAAAAac/1WNaj3brgto/s400/IMG_1574.JPG" alt="" id="BLOGGER_PHOTO_ID_5314642129437472930" border="0" /></a><br /><span style="font-weight: bold; font-family: trebuchet ms;">Garlic Ciabatta Bread</span><span style="font-family: trebuchet ms;"><br />Adapted from </span><span style="font-style: italic; font-family: trebuchet ms;">Barefoot Contessa Back to Basics</span><span style="font-family: trebuchet ms;"><br />Serves 8</span><span style="font-style: italic; font-family: trebuchet ms;"><br /><br />To make my cooking healthier, I always add a minimal amount of oil when I am sauteing. For this recipe, you will want to add more - perhaps not the full </span><span style="font-style: italic; font-family: trebuchet ms;font-size:78%;" >1/2</span><span style="font-style: italic; font-family: trebuchet ms;"> cup called for in the recipe, but at least </span><span style="font-style: italic; font-family: trebuchet ms;font-size:78%;" >1/4</span><span style="font-style: italic; font-family: trebuchet ms;"> cup. You want the garlic and herbs nice and moist so they can be easily spread on the bread.</span><span style="font-family: trebuchet ms;"><br /><br />6 large garlic cloves, roughly chopped</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />1/4</span><span style="font-family: trebuchet ms;"> cup fresh parsley</span><span style="font-family: trebuchet ms;"><br />2 tbsp. fresh oregano leaves</span><span style="font-family: trebuchet ms;"><br />1 tsp. kosher salt</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />1/2</span><span style="font-family: trebuchet ms;"> tsp. freshly ground black pepper</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />1/2</span><span style="font-family: trebuchet ms;"> cup olive oil</span><span style="font-family: trebuchet ms;"><br />1 large ciabatta bread</span><span style="font-family: trebuchet ms;"><br />2 tbsp. unsalted butter, at room temperature</span><span style="font-family: trebuchet ms;"><br /><br />Preheat the oven to 350 degrees.</span><span style="font-family: trebuchet ms;"><br /><br />Place the garlic, parsley, oregano, salt, and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. (</span><span style="font-weight: bold; font-family: trebuchet ms;">DN</span><span style="font-family: trebuchet ms;">: A mini food processor is perfect for this if you have one.) Heat the olive oil in a medium saute pan over low heat. Add the garlic and herb mixture and cook for 3 minutes, until the garlic is tender but not browned. Remove from the heat and set aside. (</span><span style="font-weight: bold; font-family: trebuchet ms;">DN</span><span style="font-family: trebuchet ms;">: You can leave this for several hours if need be.)</span><span style="font-family: trebuchet ms;"><br /><br />Cut the ciabatta in half horizontally, running a serrated knife parallel to the board. Spoon the garlic mixture onto the bottom half and spread the btuter on the top half and place together.</span><span style="font-family: trebuchet ms;"><br /><br />Bake the bread for 5 minutes, then unwrap and discard the foil. Bake for another 5 minutes. Slice crosswise and serve warm.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wK10Gj9Vrts/ScFnROMvcWI/AAAAAAAAAas/pQA3Ua5c5X4/s1600-h/IMG_1639.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_wK10Gj9Vrts/ScFnROMvcWI/AAAAAAAAAas/pQA3Ua5c5X4/s400/IMG_1639.JPG" alt="" id="BLOGGER_PHOTO_ID_5314642580840870242" border="0" /></a><br /><span style="font-weight: bold; font-family: trebuchet ms;">Roasted Tomato Caprese Salad</span><span style="font-family: trebuchet ms;"><br />Adapted from </span><span style="font-style: italic; font-family: trebuchet ms;">Barefoot Contessa Back to Basics</span><span style="font-family: trebuchet ms;"><br />Serves 6</span><span style="font-style: italic; font-family: trebuchet ms;"><br /><br />This is essentially a simple salad so the components are very important. If you have access to very fresh mozzarella, now is the time to splurge. If you live in Seattle, DeLaurenti makes their own and it is amazing. Also, use your best olive oil and Balsamic vinegar, even your best sea salt. You will taste the difference.</span><span style="font-family: trebuchet ms;"><br /><br />12 plum tomatoes</span><span style="font-family: trebuchet ms;"><br />1/4 cup quality olive oil, plus more for drizzling</span><span style="font-family: trebuchet ms;"><br />1 1/2 tbsp. balsamic vinegar</span><span style="font-family: trebuchet ms;"><br />2 garlic cloves, minced</span><span style="font-family: trebuchet ms;"><br />2 tsp. sugar</span><span style="font-family: trebuchet ms;"><br />Kosher salt and freshly ground black pepper</span><span style="font-family: trebuchet ms;"><br />16 oz fresh mozzarella</span><span style="font-family: trebuchet ms;"><br />12 basil leaves, julienned or chopped</span><span style="font-family: trebuchet ms;"><br />Sea salt</span><span style="font-family: trebuchet ms;"><br /><br />Preheat oven to 275 degrees.</span><span style="font-family: trebuchet ms;"><br /><br />Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive il and balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 tsp. kosher salt, and 1/2 tsp. pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature. (</span><span style="font-weight: bold; font-family: trebuchet ms;">DN</span><span style="font-family: trebuchet ms;">: These can be made up to 1 day in advance. Allow to cool and then store in the refrigerator. Allow to come to room temperature before serving.)</span><span style="font-family: trebuchet ms;"><br /><br />Cut the mozzarella into slightly less than 1/2 inch thick. If the slices of mozzarella are larger than the tomatoes, but the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkly lightly with sea salt and pepper and drizzle lightly with olive oil. Serve at room temperature.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com8tag:blogger.com,1999:blog-8061488936693876981.post-61924125646149389292009-03-17T13:43:00.000-07:002009-03-17T16:22:33.961-07:00Homemade Peanut Brittle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/ScAMJFAa_uI/AAAAAAAAAaM/bAvmHe8qlFI/s1600-h/IMG_1562.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/ScAMJFAa_uI/AAAAAAAAAaM/bAvmHe8qlFI/s400/IMG_1562.JPG" alt="" id="BLOGGER_PHOTO_ID_5314260910399487714" border="0" /></a><br /><span style="font-family:trebuchet ms;">(Is it just me, or does this piece of brittle look like a reversed Minnesota?)</span><span style="font-family:trebuchet ms;"><br /><br />When I made the </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2009/03/peanut-brittle-and-caramel-crunch-ice.html">Peanut Brittle Caramel Crunch Ice Cream Pie</a><span style="font-family:trebuchet ms;"> the other night, I opted to make my own peanut brittle. This was partly because I feel compelled to do such things, partly because I wanted to have some left over, and partly because this recipe is so incredibly easy.</span><span style="font-family:trebuchet ms;"><br /><br />It may not be traditional, but it is fast and the results are incredible. I have no idea where I got this recipe - all I know is that I copied it out of one of my mom's recipe books after eating it at her house. All you need is a bowl, a spoon, a baking sheet, and a microwave. Oh, and an oven mitt. You'll definitely want one of those.</span><span style="font-family:trebuchet ms;"><br /><br /><span style="font-weight: bold;">Peanut Brittle</span></span><span style="font-family:trebuchet ms;"><br />Makes about 1 pound</span><span style="font-family:trebuchet ms;"><br /><br />1 <span style="font-size:78%;">1/2</span> cups unsalted dry roasted peanuts</span><span style="font-family:trebuchet ms;"><br />1 cup sugar</span><span style="font-family:trebuchet ms;"><br /><span style="font-size:78%;">1/2</span> cup light corn syrup</span><span style="font-family:trebuchet ms;"><br />pinch of salt</span><span style="font-family:trebuchet ms;"><br />1 tbsp. butter</span><span style="font-family:trebuchet ms;"><br />1 tsp. vanilla</span><span style="font-family:trebuchet ms;"><br />1 <span style="font-size:78%;">1/4</span> tsp. baking soda, measured into a small bowl</span><span style="font-family:trebuchet ms;"><br /><br />Butter or spray baking sheet. In microwave-proof bowl, combine peanuts, sugar, corn syrup, and salt. Microwave on high until mixture bubbles vigorously, about 6 minutes. Using and oven mitt, remove mixture and stir in vanilla and butter. Return to microwave for another 2 minutes. Again using oven mitt, remove bowl from microwave. Working quickly, add baking soda to candy and stir briskly - mixture will foam. Immediately pour onto prepared sheet and spread as thinly as possible with the back of the mixing spoon or a spatula. Let stand until cool, 30-45 minutes. Break into pieces.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com6tag:blogger.com,1999:blog-8061488936693876981.post-82555014688633396552009-03-15T14:02:00.000-07:002009-03-16T15:06:17.582-07:00Peanut Brittle and Caramel Crunch Ice Cream Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_wK10Gj9Vrts/Sb57PcjwaZI/AAAAAAAAAaE/DxtRSr7SBfY/s1600-h/IMG_1590.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 230px;" src="http://2.bp.blogspot.com/_wK10Gj9Vrts/Sb57PcjwaZI/AAAAAAAAAaE/DxtRSr7SBfY/s400/IMG_1590.JPG" alt="" id="BLOGGER_PHOTO_ID_5313820115638184338" border="0" /></a><br /><span style="font-family:trebuchet ms;">I could tell you a few things about this pie. For example, it weighed well over 6 pounds - I wouldn't know exactly how much because my kitchen scale tops out at 6 and I was too lazy to carry it upstairs to the bathroom scale. Another thing I could tell you would be that making it reminded me of making bread. Time consuming but without a lot of hands-on time - just babysitting time.</span><span style="font-family:trebuchet ms;"><br /><br />But all you really need to know is in the title of the post.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_wK10Gj9Vrts/Sb56Q8WORqI/AAAAAAAAAZs/WzRwkkCTAoo/s1600-h/IMG_1555.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_wK10Gj9Vrts/Sb56Q8WORqI/AAAAAAAAAZs/WzRwkkCTAoo/s400/IMG_1555.JPG" alt="" id="BLOGGER_PHOTO_ID_5313819041839597218" border="0" /></a><br /><span style="font-family:trebuchet ms;">If you took a look at my "Desserts" notebook, recipes I have been cutting out of magazines for the past 16 years, you would notice a heavy bias toward chocolate. I do have those "other" recipes that jumped out at me for one reason or another and this is one of them. The crust is a basic graham cracker crust with some crushed peanuts thrown in. Then you have a layer of ice cream drizzled with peanut butter, homemade caramel sauce, and (my added touch) homemade peanut brittle. On top of that you have another layer of ice cream which is also drizzled with peanut butter, caramel sauce and peanut brittle around the edges.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/Sb56Ir4iXlI/AAAAAAAAAZk/_MIoHw6eCRw/s1600-h/IMG_1559.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 321px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/Sb56Ir4iXlI/AAAAAAAAAZk/_MIoHw6eCRw/s400/IMG_1559.JPG" alt="" id="BLOGGER_PHOTO_ID_5313818899981164114" border="0" /></a><br /><span style="font-family:trebuchet ms;">This pie typifies me as a baker. After I globbed the peanut butter and caramel sauce on the top, I realized that I could done it much more artfully. I could have smoothed the peanut butter better and could have piped the caramel on top in a crisscross pattern - how lovely that would have looked! Note to self for next time. Artisitc is not my game, delicious is, and this was truly extraordinary. No one complained about the gloppy looking top.</span><span style="font-family:trebuchet ms;"><br /><br /><span style="font-weight: bold;">Peanut Brittle and Caramel Crunch Ice Cream Pie</span></span><span style="font-family:trebuchet ms;"><br />Adapted from <span style="font-style: italic;">Bon Appetit</span></span><span style="font-family:trebuchet ms;"><br />Serves 8-10</span><span style="font-style: italic;font-family:trebuchet ms;" ><br /><br />In shopping for the ice cream, I found out that Haagen Dazs has a new line of ice creams called "Five". Each flavor only has five ingredients making the flavor more pure and actually lower in fat. I was thrilled with the vanilla - you could see the flecks from the bean throughout the ice cream. </span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Caramel Sauce</span><span style="font-family:trebuchet ms;"><br /><br /><span style="font-size:78%;">3/4</span> cup whipping cream</span><span style="font-family:trebuchet ms;"><br />1 vanilla bean, split lengthwise</span><span style="font-family:trebuchet ms;"><br />2 tbsp. (<span style="font-size:78%;">1/4</span> stick) unsalted butter</span><span style="font-family:trebuchet ms;"><br /><span style="font-size:78%;">1/4</span> tsp. fine sea salt</span><span style="font-family:trebuchet ms;"><br /><span style="font-size:78%;">3/4</span> cup sugar</span><span style="font-family:trebuchet ms;"><br /><span style="font-size:78%;">1/3</span> cup water</span><span style="font-family:trebuchet ms;"><br /><span style="font-size:78%;">1/4</span> cup light corn syrup</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Pie</span><span style="font-family:trebuchet ms;"><br /><br />9 whole graham crackers</span><span style="font-family:trebuchet ms;"><br /><span style="font-size:78%;">1/4</span> cup (packed dark brown sugar</span><span style="font-family:trebuchet ms;"><br />5 tbsp. unsalted butter, melted</span><span style="font-family:trebuchet ms;"><br />1 <span style="font-size:78%;">1/2</span> tsp. vanilla extract</span><span style="font-family:trebuchet ms;"><br /><span style="font-size:78%;">1/2</span> cup roasted cocktail peanuts</span><span style="font-family:trebuchet ms;"><br />3 pints premium vanilla ice cream, slightly softened</span><span style="font-family:trebuchet ms;"><br />5 tbsp. natural style creamy peanut butter</span><span style="font-family:trebuchet ms;"><br />1 cup coarsely chopped peanut brittle</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />For the caramel sauce:</span><span style="font-family:trebuchet ms;"><br />Place cream in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.</span><span style="font-family:trebuchet ms;"><br /><br />Stir sugar, <span style="font-size:78%;">1/3</span> cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />For the pie:</span><span style="font-family:trebuchet ms;"><br />Preheat oven to 375 degrees. Line 9-inch diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.</span><span style="font-family:trebuchet ms;"><br /><br />Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carfully peel off foil. Return crust to pie dish. Drizzle <span style="font-size:78%;">1/2</span> cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 <span style="font-size:78%;">1/2</span> pints ice cream into crust; smooth top. Drizzle 3 tbsp. peanut butter over, then 2 tbsp. sauce. Sprinkle with <span style="font-size:78%;">1/2</span> cup brittle. Freeze 1 hour. Spoon remaining 1 <span style="font-size:78%;">1/2</span> pints ice cream over; smooth top. Drizzle 2 tbsp. peanut butter over, then 2 tbsp. sauce. Sprinkle edge of pie with<span style="font-size:78%;"> 1/2</span> cup brittle. Freeze 4 hours. </span><span style="font-family:trebuchet ms;"><br /><br />(Do ahead: Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.)</span><span style="font-family:trebuchet ms;"><br /><br />Cut pie into wedges. Rewarm sauce and pass separately.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com4tag:blogger.com,1999:blog-8061488936693876981.post-25721978317917433212009-03-11T13:43:00.000-07:002009-03-16T22:24:36.017-07:00Bringing the Tropics Home<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_wK10Gj9Vrts/SbgqUuBp6QI/AAAAAAAAAZc/Ob_USuWf9yE/s1600-h/IMG_1522.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_wK10Gj9Vrts/SbgqUuBp6QI/AAAAAAAAAZc/Ob_USuWf9yE/s400/IMG_1522.JPG" alt="" id="BLOGGER_PHOTO_ID_5312042295924222210" border="0" /></a><br /><span style="font-family:trebuchet ms;">Last week, my little family and I went for a vacation to Kauai which is one of the islands in Hawaii. As I wrote about </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2009/02/aloha_27.html">here</a><span style="font-family:trebuchet ms;">, it is a good idea to get out of the Seattle gray skies and drizzle at least once each winter to keep your sanity - if possible. We have had more sun this winter than usual, but also more cold and a LOT more snow. Suffice it to say that I was really ready to see the sun and to have it be warm.</span><span style="font-family:trebuchet ms;"><br /><br />But it was not to be. Kauai is the "rainy" island and we were staying at the "rainy" end of it, but usually that just means that, in the midst of sunny 80 degree days, rain clouds periodically pass by and drench you. I'm OK with that. Our week was a little different. Some kind of storm system was settled over the islands last week and we had colder than usual temperatures, quite a bit of rain, and a lot of wind. Oh, and not much sun.</span><span style="font-family:trebuchet ms;"><br /><br />We still had a lovely vacation - we were all together in a nice place and the boys got to play on the beach and even stick their toes in the water. We went to an incredible park with the best play structure that any of us had ever seen. Randy and I got a babysitter one night and went out for dinner. And each night at 5pm, we would venture over to the bar for happy hour and the cocktail of the day. The boys were particularly fond of pineapple and guava juice. We were particularly fond of anything with rum.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_wK10Gj9Vrts/SbgkjvGZ-iI/AAAAAAAAAZE/AVeWo0ECrT0/s1600-h/IMG_9661.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_wK10Gj9Vrts/SbgkjvGZ-iI/AAAAAAAAAZE/AVeWo0ECrT0/s400/IMG_9661.JPG" alt="" id="BLOGGER_PHOTO_ID_5312035956840856098" border="0" /></a><span style="font-family:trebuchet ms;">It was really so nice to be away from our stressful and busy lives back home. It felt luxurious to just sit for a while - and not at the computer! I finished 2 </span><span style=";font-family:trebuchet ms;font-size:78%;" >1/2</span><span style="font-family:trebuchet ms;"> books and it would have been 3 if I had not chosen Salman Rushdie's latest. He is a tough read.</span><span style="font-family:trebuchet ms;"><br /><br />Now that we are back, I find myself missing the tropics - even if the tropics weren't that tropical for us this year. I wanted to re-create some of those flavors for my clients this week and found the most amazing soup. This tropical gazpacho is quite different than the </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2008/06/gazpacho.html">gazpacho</a><span style="font-family:trebuchet ms;"> I make gallons of each summer. Most of the vegetables, along with some bread, are all pureed together. Here is the kicker - there is pineapple in there too. It may sound weird, but I assure you the flavor is fantastic. The pineapple doesn't overpower, just lends a slight sweetness and yes, tropical-ness. I would encourage you to taste as you go and what you think it needs. I added additional pineapple and it's juice, plus more lime.</span> <span style="font-family:trebuchet ms;"> I served this soup with Sweet Potato Roti and Golden Basmati Rice Pilaf.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/SbgpHBLGXYI/AAAAAAAAAZM/gf6QGZaS9FI/s1600-h/IMG_1518.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/SbgpHBLGXYI/AAAAAAAAAZM/gf6QGZaS9FI/s400/IMG_1518.JPG" alt="" id="BLOGGER_PHOTO_ID_5312040961034313090" border="0" /></a><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Tropical Gazpacho</span><span style="font-family:trebuchet ms;"><br />Adapted from <span style="font-style: italic;">Moosewood Restaurant Low-Fat Favorites</span></span><span style="font-family:trebuchet ms;"><br />Serves 4-6</span><span style="font-family:trebuchet ms;"><br /><br />4 garlic cloves, minced or pressed</span><span style="font-family:trebuchet ms;"><br />1 English cucumber, peeled and seeded</span><span style="font-family:trebuchet ms;"><br />1 medium red pepper, diced</span><span style="font-family:trebuchet ms;"><br />1 small red onion, diced</span><span style="font-family:trebuchet ms;"><br />2 medium tomatoes, diced</span><span style="font-family:trebuchet ms;"><br />1 cup canned unsweetened pineapple chunks in juice</span><span style="font-family:trebuchet ms;"><br />2 tbsp. red wine vinegar</span><span style="font-family:trebuchet ms;"><br />generous pinch cayenne, or more to taste</span><span style="font-family:trebuchet ms;"><br />1 tsp. ground cumin</span><span style="font-family:trebuchet ms;"><br />1 1/2 cups crusty bread, crusts removed, torn into chunks</span><span style="font-family:trebuchet ms;"><br />3 cups tomato juice</span><span style="font-family:trebuchet ms;"><br />salt and pepper to taste</span><span style="font-family:trebuchet ms;"><br /><br />In a blender or food processor, combine the garlic, 1/2 the cucumbers, 1/2 the bell peppers, the red onion, 1/2 the tomatoes, the pineapple and its juice, vinegar, cayenne, cumin, bread chunks, and tomato juice and puree until smooth. (</span><span style="font-weight: bold;font-family:trebuchet ms;" >DN</span><span style="font-family:trebuchet ms;">: If you do this in the blender, it will be quite full. Be sure to hang on to the top when you turn it on.)</span><span style="font-family:trebuchet ms;"><br /><br />Transfer to a bowl, then stir in the remaining vegetables. Add salt and black pepper to taste. Refrigerate for at least 2 hours and up to 1 day.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com6tag:blogger.com,1999:blog-8061488936693876981.post-39049833551702531742009-03-10T13:41:00.000-07:002009-03-10T16:53:13.283-07:00Chocolate, Hazelnut, and Ginger Biscotti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wK10Gj9Vrts/Sbbz1XilvxI/AAAAAAAAAY0/0T0mk0P0-bc/s1600-h/IMG_1536.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 362px; height: 400px;" src="http://3.bp.blogspot.com/_wK10Gj9Vrts/Sbbz1XilvxI/AAAAAAAAAY0/0T0mk0P0-bc/s400/IMG_1536.JPG" alt="" id="BLOGGER_PHOTO_ID_5311700908707790610" border="0" /></a><br /><span style="font-family:trebuchet ms;">I often get asked how I plan menus for the my clients. Do they request certain things? Do I have an existing list that they choose from? The truth is, no - I just bring what I feel like making and they eat it. It's a pretty ideal situation because it allows me to be creative and also indulge any cravings I might have. Those cravings can come from just something I am in the mood for, from seasonal ingredients, or from trying to recreate a flavor I enjoyed.</span><span style="font-family:trebuchet ms;"><br /><br />Last week on our vacation, Randy bought some macadamia nut and ginger biscotti at a little bakery on Kauai (macadamia nuts - as you might imagine - are everywhere in Hawaii). They were hard as rocks so I didn't have more than a bite, but it got me craving a chocolate ginger biscotti I made years ago. I love chocolate, I love ginger, and the combination here is intoxicating. These are quite crisp - they have no butter - but they have an incredibly rich taste.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/Sbbz6MAc4ZI/AAAAAAAAAY8/TjhL6NE9Htg/s1600-h/IMG_1537.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 396px; height: 400px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/Sbbz6MAc4ZI/AAAAAAAAAY8/TjhL6NE9Htg/s400/IMG_1537.JPG" alt="" id="BLOGGER_PHOTO_ID_5311700991511159186" border="0" /></a><br /><span style="font-family:trebuchet ms;">A few notes about this recipe. If there is a Trader Joe's near you, buy your crystallized ginger there. It is very soft and easy to chop. I used to buy it in the bulk section of grocery stores and always found it to be stale and fibrous. Make sure to chop the hazelnuts nice and fine - it will facilitate the slicing later. This dough is very sticky, so I recommend keeping your hands moist while you work with it - either by using cooking spray or water. Finally, the recipe calls for drizzling the white chocolate over the finished cookies. I can never get white chocolate to a "drizzling" consistency so I just dunked half in the melted stuff. Can anyone help me out here? What is the white chocolate secret??</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Chocolate, Hazelnut and Ginger Biscotti</span><span style="font-family:trebuchet ms;"><br />Adapted from </span><span style="font-style: italic;font-family:trebuchet ms;" >Bon Appetit</span><span style="font-family:trebuchet ms;"><br />Makes about 25</span><span style="font-family:trebuchet ms;"><br /><br />1 </span><span style=";font-family:trebuchet ms;font-size:78%;" >2/3</span><span style="font-family:trebuchet ms;"> cups flour</span><span style="font-family:trebuchet ms;"><br />1 cup sugar</span><span style=";font-family:trebuchet ms;font-size:78%;" ><br />1/3</span><span style="font-family:trebuchet ms;"> cup unsweetened cocoa powder</span><span style="font-family:trebuchet ms;"><br />1 tsp. baking soda</span><span style=";font-family:trebuchet ms;font-size:78%;" ><br />1/2</span><span style="font-family:trebuchet ms;"> tsp. salt</span><span style="font-family:trebuchet ms;"><br />4 large eggs</span><span style="font-family:trebuchet ms;"><br />2 tsp. vanilla extract</span><span style="font-family:trebuchet ms;"><br />1 </span><span style=";font-family:trebuchet ms;font-size:78%;" >1/4</span><span style="font-family:trebuchet ms;"> cups semisweet chocolate chips</span><span style=";font-family:trebuchet ms;font-size:78%;" ><br />2/3</span><span style="font-family:trebuchet ms;"> cup hazelnuts, toasted, husked, chopped</span><span style=";font-family:trebuchet ms;font-size:78%;" ><br />1/3</span><span style="font-family:trebuchet ms;"> cup finely chopped crystallized ginger</span><span style="font-family:trebuchet ms;"><br /><br />6 oz. good-quality white chocolate (such as Baker's or Lindt)</span><span style="font-family:trebuchet ms;"><br /><br />Preheat oven to 350 degrees. Line large baking sheet with parchment paper. Sift first 5 ingredients into mixing bowl. Add 3 eggs and vanilla; beat until blended. Stir in chocolate chips. nuts, and crystallized ginger (dough will be firm). Sprinkle a little cocoa powder on a work surface and either spray your hands with cooking spray, or run them under the faucet. Turn dough out onto work surface and divide in half. Form each half into a 12-inch log. Transfer logs to prepared baking sheet, spacing 3 inches apart. (</span><span style="font-weight: bold;font-family:trebuchet ms;" >DN</span><span style="font-family:trebuchet ms;">: You can also use two separate sheets.) Flatten each to 2 </span><span style=";font-family:trebuchet ms;font-size:78%;" >1/2</span><span style="font-family:trebuchet ms;"> inch wide log. Whisk remaining egg in small bowl to blend. Brush logs with some of the beaten egg.</span><span style="font-family:trebuchet ms;"><br /><br />Bake until logs are dry looking and firm to the touch, about 30-35 minutes. Cool logs on baking sheet(s) 15 minutes. Reduce oven temperature to 325 degrees.</span><span style="font-family:trebuchet ms;"><br /><br />Transfer logs to cutting board. Using serrated knife, cut logs crosswise into scant </span><span style=";font-family:trebuchet ms;font-size:78%;" >1/2</span><span style="font-family:trebuchet ms;"> inch slices. Place slices, cut side down, on large baking sheets. Bake until firm, about 15 minutes. Transfer biscotti to racks and cool completely.</span><span style="font-family:trebuchet ms;"><br /><br />Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. (</span><span style="font-weight: bold;font-family:trebuchet ms;" >DN</span><span style="font-family:trebuchet ms;">: If you don't have a double boiler, just place chocolate in a heatproof bowl and set that over the water. Just be sure the bottom of the bowl doesn't touch the water.) Remove from over water. Place biscotti on rack over baking sheet. Dip one half of each biscotti in white chocolate. (Can be made up to 2 weeks ahead. Store in an airtight container.)</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com9tag:blogger.com,1999:blog-8061488936693876981.post-92084444624043130172009-03-08T15:07:00.000-07:002009-03-16T14:48:58.495-07:00Making Ravioli Easier<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wK10Gj9Vrts/SbRMWsQfDeI/AAAAAAAAAYM/Up4qQm_BiK8/s1600-h/IMG_1495.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_wK10Gj9Vrts/SbRMWsQfDeI/AAAAAAAAAYM/Up4qQm_BiK8/s400/IMG_1495.JPG" alt="" id="BLOGGER_PHOTO_ID_5310953813297794530" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;">I have a few mental lists rattling around in my brain and I often think I need to write them down somewhere. Since most of them have to do with food, the most logical place to do so would be here. I have the Tools I Can't Live Without list. I have the Desert Island Cookbooks list. I have the Top 10 Hated Tasks in the Kitchen list. And I also have the Things I Need to Learn How to Make or Do list.</span><span style="font-family:trebuchet ms;"><br /><br />On that last list, you would find sourdough starter, croissants, puff pastry, fondant covered cakes, homemade ice cream - but at the very top of the list, you would find homemade pasta. I know pasta isn't hard to make (neither is ice cream for that matter), it's just something I haven't committed to yet. I don't have the right equipment and I just haven't wrapped my brain around trying it. Maybe I fear that once I try it, I will never be happy with dried again. Maybe I'm just a little lazy in the pasta department.</span><span style="font-family:trebuchet ms;"><br /><br />Before we left for Kauai, I got it in my head that I wanted to make ravioli for my clients. I love ravioli but I hate ordering them in restaurants. In my experience, you pay $18 for four two-bite pillows that inevitably contain butternut squash, ricotta and sage, and are swimming in a brown butter sauce. Yes, that kind of ravioli tasted good the first time I had them and now I am </span><span style="font-style: italic;font-family:trebuchet ms;" >over it</span><span style="font-family:trebuchet ms;">. So, when I found this recipe that sounded like it just might be the perfect flavor combination, I had to try it. I know that, in a pinch, you can use won ton wrappers as a stand-in for fresh pasta and so I decided to give it a whirl.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_wK10Gj9Vrts/SbRMO-qgoRI/AAAAAAAAAYE/UxHEHSvUPZo/s1600-h/IMG_1493.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_wK10Gj9Vrts/SbRMO-qgoRI/AAAAAAAAAYE/UxHEHSvUPZo/s400/IMG_1493.JPG" alt="" id="BLOGGER_PHOTO_ID_5310953680799834386" border="0" /></a><span style="font-family:trebuchet ms;">I have to say, I was really happy with how this turned out - and believe me when I say that I am my own worst critic. I could of course tell how this dish would be transcendent with fresh pasta, but the wrappers worked really well and were an incredible time saver. They are more toothsome than pasta but so easy to work with. The filling had just the right amount of crunch, creaminess, and savory flavor and the sauce was the perfect accompaniment. I am kind of hot and cold on roasted red peppers and wasn't sure how I would feel about a sauce that starred them. But it was subtle enough to let the flavors of the ravioli shine through, but assertive enough not to just be red sauce.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/SbRMgGAeN_I/AAAAAAAAAYU/gONhvpGLFvY/s1600-h/IMG_1503.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/SbRMgGAeN_I/AAAAAAAAAYU/gONhvpGLFvY/s400/IMG_1503.JPG" alt="" id="BLOGGER_PHOTO_ID_5310953974828775410" border="0" /></a><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Goat Cheese Ravioli with Roasted Red Pepper Sauce</span><span style="font-family:trebuchet ms;"><br />Adapted from <span style="font-style: italic;">The Farm to Table Cookbook</span></span><span style="font-family:trebuchet ms;"><br />Makes approximately 24 ravioli, serving 4</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />For the ravioli:</span><span style="font-style: italic;font-family:trebuchet ms;" ><br /><br />You will not use all the won ton wrappers, but the leftovers can be wrapped and frozen for next time.</span><span style="font-family:trebuchet ms;"><br /><br />2 packages won ton wrappers</span><span style="font-family:trebuchet ms;"><br />8 oz. fresh goat cheese</span><span style="font-family:trebuchet ms;"><br />1/4 cup grated Parmesan cheese</span><span style="font-family:trebuchet ms;"><br />1/4 cup grated Pecorino Romano cheese</span><span style="font-family:trebuchet ms;"><br />1/4 cup ricotta cheese</span><span style="font-family:trebuchet ms;"><br />1/4 cup hazelnuts, toasted, skinned, minced</span><span style="font-family:trebuchet ms;"><br />1/2 basil leaves</span><span style="font-family:trebuchet ms;"><br />1 egg, beaten</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />For the roasted red pepper sauce:</span><span style="font-style: italic;font-family:trebuchet ms;" ><br /><br />You can, of course, use jarred peppers here. If you are going to roast your own, do three large ones and if you have left over, just add them to your next salad. They keep well in the refrigerator for days.</span><span style="font-family:trebuchet ms;"><br /><br />2 cups roasted red peppers</span><span style="font-family:trebuchet ms;"><br />2 tbsp. olive oil</span><span style="font-family:trebuchet ms;"><br />1 tsp. lemon juice</span><span style="font-family:trebuchet ms;"><br />2 tsp. good quality balsamic vinegar</span><span style="font-family:trebuchet ms;"><br />2 tbsp. warm water</span><span style="font-family:trebuchet ms;"><br />Cayenne pepper</span><span style="font-family:trebuchet ms;"><br />Salt and freshly ground black pepper</span><span style="font-family:trebuchet ms;"><br /><br />1. Lightly flour a baking sheet and set aside.</span><span style="font-family:trebuchet ms;"><br /><br />2. Combine the cheeses and hazelnuts in a medium mixing bowl.</span><span style="font-family:trebuchet ms;"><br /><br />3. On a cutting board, lay the basil leaves in a stack with the stem ends toward you. Roll the leaves cigar-style and thinly slice them into ribbons. Add to the cheese mixture.</span><span style="font-family:trebuchet ms;"><br /><br />4. Have the won ton wrappers, the cheese filling, the egg wash, a pastry brush, and a pastry cutter (or small sharp knife) ready in front of you. Take one wrapper at a time (be sure you have one because they stick together) and place it front of you. Spoon approximately a tablespoon of filling into the center of the wrapper and flatten it slightly. Brush the egg wash over all the exposed surface of the wrapper, and top with another wrapper. Push out any air bubbles.</span><span style="font-family:trebuchet ms;"><br /><br />5. Using the pastry cutter or the sharp knife cut off the edges so that you either have squares or rough circles. Be sure to not cut into the filling at all, just excess wrapper. Place ravioli on the baking sheet as you work and sprinkle lightly with flour.</span><span style="font-family:trebuchet ms;"><br /><br />6. To prepare the sauce, in a blender mix the bell peppers, oil, lemon juice, vinegar, and water until smooth. Season with the cayenne pepper, salt and pepper to taste. Transfer the sauce to a small saucepan and gently warm over medium-low heat. (</span><span style="font-style: italic;font-family:trebuchet ms;" >The sauce can be made up to two days in advance. Cover and refrigerate.</span><span style="font-family:trebuchet ms;">)</span><span style="font-family:trebuchet ms;"><br /><br />7. Bring a large pot of salted water to a gentle boil. Gently drop the ravioli into the water, allowing 6 ravioli per person. (You may have to cook the ravioli in batches to avoid overcrowding.) Cook until the ravioli float to the surface and the pasta is tender, about 3 minutes. Using a slotted spoon, remove the ravioli and divide among plates. Top with the warm sauce and serve.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com7tag:blogger.com,1999:blog-8061488936693876981.post-63647098228752342532009-02-27T13:58:00.001-08:002009-03-16T14:42:02.674-07:00Aloha!<span style="font-family:trebuchet ms;">I say "Seattle" and what do you think? Space Needle, Safeco Field? Microsoft, Boeing, Amazon, Nordstrom? Pearl Jam, Alice in Chains, Nirvana, Soundgarden, Death Can for Cutie? Mountains, Water, Trees? Nope. You probably think "rain".</span><span style="font-family:trebuchet ms;"><br /><br />And you would be right. It does rain here although you may be surprised to know that, in terms of inches, we get less than New York, Boston, or even Miami. What we get is days and days (or weeks and weeks) of gray skies with little spits of rain. We don't get the cold that strikes much of the nation in winter and we usually don't get snow - this year has been an exception. But we don't get much sun and that can be hard to take. I went to college in Connecticut and my first winter I was blown away by how cold it was and by how much sun there was. "What is up with sun in winter?", I remember asking my college roommate.</span><span style="font-family:trebuchet ms;"><br /><br />So to live in Seattle, and keep your sanity, it is important to get out of town in the winter if at all possible. My parents are big skiers and so when I was growing up, we always went skiing. I am not a big skier, although I am a decent one, so I always begged them to go somewhere warm. They did not listen to me and so each February, we were off to Sun Valley, Deer Valley, or Vail. (Cue the violins.)</span><span style="font-family:trebuchet ms;"><br /><br />I married a big skier and resigned myself to future Februarys in snowy locales. But the most amazing thing happened. Last year we went to Kauai on a deal we could not refuse. Neither of us had ever been to that island and we both fell in love with it. Randy finally understood my desire for sun - and warmth - in the midst of our gray winters. He isn't ready to give up the idea of ski vacations as our boys get older and truthfully, neither am I. I love the idea of putting them in ski school and taking to the slopes with my husband just like the old days. But for now I can look forward to a little sun and warmth each winter.</span><span style="font-family:trebuchet ms;"><br /><br />We leave tomorrow so I will be absent from this blog for a week. I wish you all happy cooking! Before I sign off, I thought I would share my 2 year old's favorite place to play these days.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wK10Gj9Vrts/SahfRuqyBSI/AAAAAAAAAXk/qg1UyBPwTl8/s1600-h/IMG_1505.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://3.bp.blogspot.com/_wK10Gj9Vrts/SahfRuqyBSI/AAAAAAAAAXk/qg1UyBPwTl8/s400/IMG_1505.JPG" alt="" id="BLOGGER_PHOTO_ID_5307596919046014242" border="0" /></a><br /><span style="font-family:trebuchet ms;">This is my spice cabinet. I have two of these wonderful drawers on either side of my oven. The one on the right side houses extra oils and vinegars and this one houses all my lesser used spices and random jars and bottles.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/Sahf0D2WdzI/AAAAAAAAAXs/hCTW_tsm4Jo/s1600-h/IMG_1511.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/Sahf0D2WdzI/AAAAAAAAAXs/hCTW_tsm4Jo/s400/IMG_1511.JPG" alt="" id="BLOGGER_PHOTO_ID_5307597508847236914" border="0" /></a><span style="font-family:trebuchet ms;">I have a lot of spices. These are the heavy rotation ones.</span><span style="font-family:trebuchet ms;"><br /><br />Anyway, I made the mistake of opening this cabinet one day when my two year old was in the kitchen with me and now he loves taking things out and putting them back and hiding them in all different parts of the house. I used to keep it organized but now, why bother?</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wK10Gj9Vrts/SahgQ6j1xmI/AAAAAAAAAX0/kdBa4DX3oRs/s1600-h/IMG_1509.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_wK10Gj9Vrts/SahgQ6j1xmI/AAAAAAAAAX0/kdBa4DX3oRs/s400/IMG_1509.JPG" alt="" id="BLOGGER_PHOTO_ID_5307598004569884258" border="0" /></a><br /><span style="font-family:trebuchet ms;">The bottom shelf has airplane sized liquor bottles of things that I use in baking (really!) and those, of course, are his favorite things to play with. The other day, this is what was on his highchair tray.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wK10Gj9Vrts/SahgvXnXLoI/AAAAAAAAAX8/oKT7FG1G-fg/s1600-h/IMG_1451.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_wK10Gj9Vrts/SahgvXnXLoI/AAAAAAAAAX8/oKT7FG1G-fg/s400/IMG_1451.JPG" alt="" id="BLOGGER_PHOTO_ID_5307598527765360258" border="0" /></a><br /><span style="font-family:trebuchet ms;">Yes, that would be Pear Brandy, Grand Marnier, and his water cup. Please don't call CPS on me. </span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com5tag:blogger.com,1999:blog-8061488936693876981.post-85523877388396777562009-02-26T13:32:00.000-08:002009-03-16T14:56:56.727-07:00Goodbye to Butternut Squash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wK10Gj9Vrts/Sachdy6GPjI/AAAAAAAAAXE/8EAsbLolIzg/s1600-h/IMG_1431.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_wK10Gj9Vrts/Sachdy6GPjI/AAAAAAAAAXE/8EAsbLolIzg/s400/IMG_1431.JPG" alt="" id="BLOGGER_PHOTO_ID_5307247481644793394" border="0" /></a><br /><span style="font-family:trebuchet ms;">Belltown is a neighborhood in Seattle where it once was not safe to go. It is north of the famous Pike Place Market and, seriously, when I was a kid you steered clear of that part of town. Now it is known for having super-hip restaurants, pricey shops, and multi-million dollar condos. One of the people who is credited for beginning this change is Leslie Mackie. She opened a bakery and a few years later, a neighborhood was gentrified. Build it and they will come applies to bakeries too!</span><span style="font-family:trebuchet ms;"><br /><br />But this isn't just any bakery. It's really quite a special spot. In terms of the bread and baked goods, I have to honestly say that I think the quality has gone downhill. You can buy their bread almost everywhere in town now and I wonder if that diversification has hurt them. Still, whenever I walk into their original location in Belltown (there are now two others), I immediately want to start baking. Everything look so </span><span style="font-style: italic;font-family:trebuchet ms;" >good</span><span style="font-family:trebuchet ms;">.</span><span style="font-family:trebuchet ms;"><br /><br />For me, the best thing about Macrina is eating lunch there. They have about 8 small tables so it can be kind of tricky to snag one, but if you do you are in for a treat. Everyday, in addition to salads and sandwiches, they offer a meze plate. You get to choose three things from a list of five and your choices go something like this. Savory galette, some kind of grain or pasta salad, a large piece of crostini which in itself has three choices, soup, and green salad. The green salad stays the same, the rest change daily. I have never had anything there that wasn't lip-smackingly delicious - down the roasted onions, olives, and almonds they put on every plate.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wK10Gj9Vrts/Sach0cUVOyI/AAAAAAAAAXM/8k2jJhAnBjs/s1600-h/IMG_1433.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_wK10Gj9Vrts/Sach0cUVOyI/AAAAAAAAAXM/8k2jJhAnBjs/s400/IMG_1433.JPG" alt="" id="BLOGGER_PHOTO_ID_5307247870717803298" border="0" /></a><br /><span style="font-family:trebuchet ms;">Several years ago, Mackie came out with a cookbook called </span><span style="font-style: italic;font-family:trebuchet ms;" >Macrina Bakery & Cafe Cookbook</span><span style="font-family:trebuchet ms;">. I bought it right after it came out and was thrilled to find that there were three savory galette recipes in there. They are all phenomenal and real showstoppers if you want to impress company. This one, because I love squash so much, is my favorite. Although there is snow on the ground here today (again!), I feel that asparagus, peas, and artichokes are on their way. I don't feel like I gave winter squash it's due so last week I made these galettes for my clients.</span><span style="font-family:trebuchet ms;"><br /><br />If you are intimidated by things with crusts, this galette is a great place to start. The dough is incredibly easy to work with - it behaves the best of any I have made. And because the tart is free form, there is no rolling it or worrying about transferring it to a pan. The recipe as written makes one very large galette - I have been happier with it when I make smaller ones. Even if you are serving it for a dinner party, just make two smaller ones. They will look better and be easier to work with. Last week, I made two small ones for my clients and one medium sized one to eat with my parents and brother who came over for dinner.</span><span style="font-family:trebuchet ms;"><br /><br />The crust makes enough for two galettes so you can freeze half of it for up to a month and make another one another day. Or, you can use the dough as a double pie crust. I love versatility!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/SaciR9cUApI/AAAAAAAAAXc/y1J2UA9qYdQ/s1600-h/IMG_1446.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/SaciR9cUApI/AAAAAAAAAXc/y1J2UA9qYdQ/s400/IMG_1446.JPG" alt="" id="BLOGGER_PHOTO_ID_5307248377825854098" border="0" /></a><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Butternut Squash and Apple Galette</span><span style="font-family:trebuchet ms;"><br />Adapted from </span><span style="font-style: italic;font-family:trebuchet ms;" >Macrina Bakery and Cafe Cookbook</span><span style="font-family:trebuchet ms;"><br />Serves 8-10</span><span style="font-style: italic;font-family:trebuchet ms;" ><br /><br />I have made this tart with the fresh butternut squash and the canned pumpkin and they both taste great. Don't hesitate to take the canned short cut.</span><span style="font-family:trebuchet ms;"><br /><br />2 Granny Smith apples</span><span style="font-family:trebuchet ms;"><br />1/2 tsp. ground allspice</span><span style="font-family:trebuchet ms;"><br />1 tsp. cinnamon</span><span style="font-family:trebuchet ms;"><br />1/4 tsp. ground cloves</span><span style="font-family:trebuchet ms;"><br />2 tbsp. unsalted butter</span><span style="font-family:trebuchet ms;"><br />3 cups Roasted Butternut Squash, or canned pumpkin</span><span style="font-family:trebuchet ms;"><br />2 tbsp. light brown sugar</span><span style="font-family:trebuchet ms;"><br />3 eggs, lightly beaten</span><span style="font-family:trebuchet ms;"><br />1/2 tsp. kosher salt</span><span style="font-family:trebuchet ms;"><br />1 tbsp. finely chopped fresh sage</span><span style="font-family:trebuchet ms;"><br />1/2 recipe Flaky Pie Dough, chilled</span><span style="font-family:trebuchet ms;"><br />Egg wash made with 1 egg and 1 tsp. water</span><span style="font-family:trebuchet ms;"><br />2 ounces Gorgonzola cheese, crumbled</span><span style="font-family:trebuchet ms;"><br />1 tbsp. freshly chopped parsley</span><span style="font-family:trebuchet ms;"><br /><br />Line a baking sheet with parchment paper. </span><span style="font-family:trebuchet ms;"><br /><br />Core and peel the apples and cut into 1/2 inch wedges. Place wedges in a medium bowl and toss with half of the allspice, half of the cinnamon, and half of the cloves. Melt butter in a medium saucepan over medium-low heat, then add the spice apples and continue cooking for another 5 minutes, or until the apples are tender. Set aside to cool.</span><span style="font-family:trebuchet ms;"><br /><br />Combine butternut squash puree with the remaining allspice, cinnamon, and cloves in a large bowl. Add brown sugar, eggs, salt, and sage, and mix with a whisk to fully blend the ingredients.</span><span style="font-family:trebuchet ms;"><br /><br />Form chilled pie dough into a ball and place in on a lightly floured work surface. Cut it in half and reform each half into a ball. Flatten each ball slightly, then working with one ball at a time, roll it into an approximately 8 inch circle, about 1/8 of an inch thick. Carefully lift it onto the preapred baking sheet. Spoon half of squash mixture onto center of circle and spread to within 2 inches of the edge. Place a single layer of apples in concentric circles on top of the squash filling. Lift border over top of the filling, tucking and folding the dough to create a gathered, or pleated, finish. Lift each of the folds up and brush underneath with egg wash to seal the crust. Brush all exposed dough with egg wash then repeat with other half of dough and filling. (You may need to place it on another sheet.) Place the baking sheet(s) in the refrigerator and chill for 30 minutes.</span><span style="font-family:trebuchet ms;"><br /><br />Preheat oven to 375 degrees. Remove tart from oven and bake on center rack of oven for 30 minutes. Remove and sprinkle with Gorgonzola and parsley, then return to oven to bake another 25-30 minutes, or until crust is golden brown. Let cool on baking sheet for 20 minutes. (</span><span style="font-weight: bold;font-family:trebuchet ms;" >DN</span><span style="font-family:trebuchet ms;">: </span><span style="font-style: italic;font-family:trebuchet ms;" >I add the cheese and parsley half way through to prevent them from burning. I have found you can bake this tart 4 hours ahead and reheat in a 375 degree oven for 10 minutes before serving</span><span style="font-family:trebuchet ms;">.)</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Flaky Pie Dough</span><span style="font-family:trebuchet ms;"><br />Makes enough for 2 double-crusted (9-inch) pies, or 2 galettes</span><span style="font-style: italic;font-family:trebuchet ms;" ><br /><br />I always make pie dough in my food processor, but this amount is too much for it, so I do it by hand.</span><span style="font-family:trebuchet ms;"><br /><br />5 </span><span style=";font-family:trebuchet ms;font-size:78%;" >1/4</span><span style="font-family:trebuchet ms;"> cups flour</span><span style="font-family:trebuchet ms;"><br />1 tbsp. kosher salt</span><span style="font-family:trebuchet ms;"><br />12 tbsp. (1 </span><span style=";font-family:trebuchet ms;font-size:78%;" >1/2</span><span style="font-family:trebuchet ms;"> sticks) butter, chilled and cut into </span><span style=";font-family:trebuchet ms;font-size:78%;" >1/4</span><span style="font-family:trebuchet ms;">-inch pieces</span><span style="font-family:trebuchet ms;"><br />1 </span><span style=";font-family:trebuchet ms;font-size:78%;" >3/4</span><span style="font-family:trebuchet ms;"> cups solid vegetable shortening, chilled</span><span style="font-family:trebuchet ms;"><br />1 cup ice water</span><span style="font-family:trebuchet ms;"><br /><br />Combine flour and salt in a large bowl and toss together. Add butter and cut it into the flour until the texture is coarse and crumbly. You can use a pastry cutter, two knives, or your fingers. Cut the shortening up and add it in small pieces. Cut in the shortening until the dough is crumbly again. Add ice water and mix just until the dough sticks together when pinched. Pull dough from bowl onto a lightly floured surface and pat it into a block. Cut it in half and wrap each half in plastic wrap. Keep in the refrigerator for up to 4 days, or wrap it again in foil and store in the freezer. One day before you are going to use frozen dough, transfer it to the refrigerator and allow it to thaw there.</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Roasted Butternut Squash</span><span style="font-family:trebuchet ms;"><br />Makes about 4 cups of pureed squash</span><span style="font-family:trebuchet ms;"><br /><br />1- 3 lb. butternut squash</span><span style="font-family:trebuchet ms;"><br /><br />Preheat oven to 375 degrees.</span><span style="font-family:trebuchet ms;"><br /><br />Wash squash, then cut it in half lengthwise and remove the seeds with a spoon. Place squash, cut sides down on a rimmed baking sheet or roasting pan. Pour 2 cups of water into the baking sheet, surrounding the squash. Bake for about 1 hour, or until the skin is dark brown and flesh is fork tender. Remove from oven and let cool for about 20 minutes. Scoop cooled squash out of its skin and puree in a food processor until smooth. Let the pureed squash cool completely, uncovered, then store it in an air-tight container. The squash will last for up to 3 days in the refrigerator or for up to 1 month in the freezer.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com10tag:blogger.com,1999:blog-8061488936693876981.post-84163982048149310922009-02-25T13:43:00.000-08:002009-03-16T14:49:13.715-07:00Pappa al Pomodoro<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/SaXH759CZ9I/AAAAAAAAAW8/Q7rP8zuumec/s1600-h/IMG_1480.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/SaXH759CZ9I/AAAAAAAAAW8/Q7rP8zuumec/s400/IMG_1480.JPG" alt="" id="BLOGGER_PHOTO_ID_5306867567909038034" border="0" /></a><br /><span style="font-family:trebuchet ms;">I got several questions about how to serve </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2009/02/one-of-best-things-i-have-made.html">the flatbread</a><span style="font-family:trebuchet ms;">. Is it an appetizer? Side dish? Bread? Truthfully, it is whatever you want it to be. The three times I have made it, I have served it as a sort of side. There were substantial other things to eat - like this soup. More on that in a minute. But I can also see it sliced into thin pieces and served as an easy-to-pick-up appetizer. I can see it as a main course served with a nice savory salad. You could even serve it as a pre-dessert course instead of a cheese plate. The possibilities are endless.</span><span style="font-family:trebuchet ms;"><br /><br />I chose to make this soup simply because it was a cold day and it caught my eye. I have made one other version of Pappa al Pomodoro which I found incredibly delicious but this one was even better. I assume that the "real" version of this soup is much more simple - that's the beauty of Italian home cooking, right? But I have to say that I loved the boost of flavor that carrot and fennel added here, and I loved the textural contrast of the croutons and crispy basil on top.</span><span style="font-family:trebuchet ms;"><br /><br />I served big bowls of the soup, the flatbread, and a big salad with lots of yummy things in it (avacado, mushrooms, tomatoes, hearts of palm, etc.) For dessert, a three layer cake with Kahlua in the cake, the custard in between the layers and in the frosting. I did not take a picture of it because, in spite of taking a cake decorating class last weekend, it was crooked and had lots of crumbs in the frosting!</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br /></span><span style="font-family:trebuchet ms;">Other vegan soup recipes on DanaTreat:<br /><a href="http://danatreat.blogspot.com/2009/02/valentines-day-story.html">Tome Yum Soup with Tofu and Mushrooms</a><br /><a href="http://danatreat.blogspot.com/2009/02/roasted-orange-pepper-soup.html">Orange Pepper Soup</a><br /></span><a href="http://danatreat.blogspot.com/2008/11/few-weeks-ago-we-ate-at-new-restaurant.html"><span style="font-family:trebuchet ms;">Jerusalem Artichoke Soup</span></a><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Pappa al Pomodoro</span><span style="font-family:trebuchet ms;"><br />Adapted from </span><span style="font-style: italic;font-family:trebuchet ms;" >Barefoot Contessa's Back to Basics</span><span style="font-family:trebuchet ms;"><br />Serves 6-8</span><span style="font-style: italic;font-family:trebuchet ms;" ><br /><br />I intended to vegetarian-ize this recipe by substituting vegetable stock for the chicken stock, and by leaving out the pancetta called for in the garnish. I unintentionally vegan-ized it by forgetting to add Parmesan cheese right before serving. If you want the cheese, add 1/2 cup freshly grated Parmesan either to the whole pot right before serving, or add it to the individual bowls.</span><span style="font-family:trebuchet ms;"><br /><br />Olive oil</span><span style="font-family:trebuchet ms;"><br />1 large onion, chopped</span><span style="font-family:trebuchet ms;"><br />1 cup medium diced carrots</span><span style="font-family:trebuchet ms;"><br />1 fennel bulb, trimmed, cored, and medium-diced</span><span style="font-family:trebuchet ms;"><br />4 tsp. minced garlic</span><span style="font-family:trebuchet ms;"><br />3 cups (1 inch) diced ciabatta bread</span><span style="font-family:trebuchet ms;"><br />2 (28 ounce) cans good quality Italian plum tomatoes</span><span style="font-family:trebuchet ms;"><br />4 cups vegetable stock</span><span style="font-family:trebuchet ms;"><br />1/2 dry red wine</span><span style="font-family:trebuchet ms;"><br />1 cup chopped fresh basil leaves</span><span style="font-family:trebuchet ms;"><br />Kosher salt and freshly ground black pepper</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />For the topping</span><span style="font-family:trebuchet ms;">:</span><span style="font-family:trebuchet ms;"><br />3 cups (1 inch) diced ciabatta bread</span><span style="font-family:trebuchet ms;"><br />30 whole fresh basil leaves</span><span style="font-family:trebuchet ms;"><br />Olive oil</span><span style="font-family:trebuchet ms;"><br /><br />Heat a large stockpot over medium heat. Add just enough olive oil to coat the bottom, then add the onions, carrots, and fennel. Cook for 7 minutes, then add the garlic and cook for an additional 3 minutes. Add the ciabatta cubes and cook for 5 more minutes.</span><span style="font-family:trebuchet ms;"><br /><br />Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. (</span><span style="font-weight: bold;font-family:trebuchet ms;" >DN</span><span style="font-family:trebuchet ms;">: </span><span style="font-style: italic;font-family:trebuchet ms;" >I just stuck my immersion blender directly into the can to save washing the food processor</span><span style="font-family:trebuchet ms;">.) Add the tomatoes to the pot along with the vegetable stock, red wine, basil, 1 tbsp. salt, and 1 1/2 tsp. pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.</span><span style="font-family:trebuchet ms;"><br /><br />Meanwhile, preheat the oven to 375 degrees. For the topping, place the ciabatta and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20-25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine.</span><span style="font-family:trebuchet ms;"><br /><br />Reheat the soup, if necessary, and beat with a wire whisk until the bread is broken up. (</span><span style="font-weight: bold;font-family:trebuchet ms;" >DN:</span><span style="font-family:trebuchet ms;"> </span><span style="font-style: italic;font-family:trebuchet ms;" >I used my immersion blender again here</span><span style="font-family:trebuchet ms;">.) Serve hot sprinkled with topping.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com3tag:blogger.com,1999:blog-8061488936693876981.post-21918561783574007812009-02-23T22:29:00.000-08:002009-03-16T15:04:38.570-07:00Smoky Cashews<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wK10Gj9Vrts/SaR_wnG7J4I/AAAAAAAAAW0/850bG4SqMgE/s1600-h/IMG_1462.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 308px;" src="http://4.bp.blogspot.com/_wK10Gj9Vrts/SaR_wnG7J4I/AAAAAAAAAW0/850bG4SqMgE/s400/IMG_1462.JPG" alt="" id="BLOGGER_PHOTO_ID_5306506734057760642" border="0" /></a><br /><span style="font-family:trebuchet ms;">Whenever I plan a dinner party, I put a lot of thought into the menu. Because I like to bake and so many of our friends do not, I usually start with dessert. Based on how rich or light that is, I plan the rest of the menu. It is only when I am writing up my shopping list that I realize that I had better have something for people to munch on before we sit down at the table.</span><span style="font-family:trebuchet ms;"><br /><br />Because appetizers are kind of after-thought for me (not that they are not important), I like to have a few go-to recipes that are winners and not too filling. I usually plan a big dinner, so I like to have something light to nibble on - cheese plates are not usually found at my house. Olives seem obvious but I love that they are a quick salty bite that is very satisfying. </span><span style="font-family:trebuchet ms;"><br /><br />To along with olives, these cashews are great for many reasons. They are salty and sweet, but also smoky (from </span><span style="font-style: italic;font-family:trebuchet ms;" >pimenton</span><span style="font-family:trebuchet ms;">) and piney (from rosemary). They are quick and I have yet to meet a person who doesn't like cashews. And, if you have raw cashews in your freezer (where you should store your nuts), smoked paprika in your spice cabinet, and a (in my case, half-dead) rosemary bush in your yard, you always have the ingredients on hand.</span><span style="font-family:trebuchet ms;"><br /><br />Other quick appetizers found at DanaTreat:</span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2008/11/appetizers-or-not.html"><br />Spinach and Lemon Stuffed Mushrooms</a><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2008/11/does-it-seem-strange-that-vegetarian.html"><br />Parmesan and Thyme Crackers</a><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2008/06/change-of-plans.html"><br />Deviled Eggs</a><span style="font-family:trebuchet ms;"><br /><br /><span style="font-weight: bold;">Smoky Cashews</span></span><span style="font-family:trebuchet ms;"><br />Adapted from Martha Stewart's <span style="font-style: italic;">The New Classics</span></span><span style="font-family:trebuchet ms;"><br />Makes 2 cups</span><span style="font-family:trebuchet ms;"><br /><br />2 cups raw, unsalted cashews (about 9 ounces)</span><span style="font-family:trebuchet ms;">\<br />2 tbsp. finely chopped fresh rosemary</span><span style="font-family:trebuchet ms;"><br />1 tsp. smoked hot paprika (</span><span style="font-weight: bold;font-family:trebuchet ms;" >DN</span><span style="font-family:trebuchet ms;">: I used smoked sweet)</span><span style="font-family:trebuchet ms;"><br />2 tbsp. light brown sugar</span><span style="font-family:trebuchet ms;"><br />2 tsp. kosher salt</span><span style="font-family:trebuchet ms;"><br />1 tbsp. unsalted butter</span><span style="font-family:trebuchet ms;"><br /><br />Preheat the oven to 350 degrees. Spread the cashews in a single layer on a rimmed baking sheet. Toast in the oven, stirring once or twice, until golden, 10-12 minutes. Place remaining ingredients in a medium heat-proof bowl. Remove the cashews from the oven and immediately place them in the bowl and stir them continuously until the butter melts and the cashews are coated with the the other flavors.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com7tag:blogger.com,1999:blog-8061488936693876981.post-35460802976837920062009-02-23T13:07:00.000-08:002009-03-16T14:44:21.476-07:00One of the Best Things I Have Made<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/SaMVlYq-7rI/AAAAAAAAAWk/lRtEXMyKI-Y/s1600-h/IMG_1474.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/SaMVlYq-7rI/AAAAAAAAAWk/lRtEXMyKI-Y/s400/IMG_1474.JPG" alt="" id="BLOGGER_PHOTO_ID_5306108517994655410" border="0" /></a><br /><span style="font-family:trebuchet ms;">I love when people tell me I am a good cook. It is so nice to be complimented about something that is really important to me, and that is such a big part of who I am. I have to admit though, there is a part of me that feels not quite right taking the compliment. 90% of what I cook comes from recipes that others have written. Yes I found a good recipe, yes I actually cooked it, yes I put together a menu that worked well. But I didn't write the recipes. Is that a glimmer of over-achiever in me? I don't know, the over-achievers out there would have to let me know as I am certainly not one.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wK10Gj9Vrts/SaMX5wCC2sI/AAAAAAAAAWs/C6XqhZjbTkc/s1600-h/IMG_1476.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_wK10Gj9Vrts/SaMX5wCC2sI/AAAAAAAAAWs/C6XqhZjbTkc/s400/IMG_1476.JPG" alt="" id="BLOGGER_PHOTO_ID_5306111066886036162" border="0" /></a><br /><span style="font-family:trebuchet ms;">Last summer, while I was looking through a Food and Wine issue, this flatbread recipe jumped out at me. It seemed so different and I was intrigued by the play of salty and sweet. (I know that </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2009/01/sweet-salty-or-both.html">I've said</a><span style="font-family:trebuchet ms;"> I don't like those two tastes to mingle, but I think I was lying.) I showed the picture to Randy, told him what was in it, and he said it sounded weird. I told him I really thought it would be great. No, I didn't write the recipe, but I could tell a good one when I read it.</span><span style="font-family:trebuchet ms;"><br /><br />So, I made it and it was, without question, one of the best things I made in 2008. Everyone at the table </span><span style="font-style: italic;font-family:trebuchet ms;" >raved</span><span style="font-family:trebuchet ms;"> about it and all were sorry that there was not a sliver of it left. It was so good that I made it again the next week. Then I promptly misplaced the recipe and forgot about it. When I found it early last week, I knew I had to make it for a special group of women I invited over for dinner last night. </span><span style="font-family:trebuchet ms;"><br /><br />There is nothing hard about this recipe, but it does require last minute cooking - something I usually insist on </span><span style="font-style: italic;font-family:trebuchet ms;" >not</span><span style="font-family:trebuchet ms;"> doing for a party. Once it cools, it is still delicious but it loses some of its charm so I would suggest eating it right out the oven. The recipe tells you to use a pizza peel and stone, but if you don't have one, don't let that stop you from making it. You can just put in on a baking sheet lined with parchment paper. Your crust won't be as crisp but the flavors will still shine.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/SaMU7Fu_ndI/AAAAAAAAAWU/adIYLM4VeN4/s1600-h/IMG_1471.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/SaMU7Fu_ndI/AAAAAAAAAWU/adIYLM4VeN4/s400/IMG_1471.JPG" alt="" id="BLOGGER_PHOTO_ID_5306107791356698066" border="0" /></a><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Rosemary Flatbread with Blue Cheese, Grapes, and Honey</span><span style="font-family:trebuchet ms;"><br />Adapted from </span><span style="font-style: italic;font-family:trebuchet ms;" >Food and Wine</span><span style="font-family:trebuchet ms;"><br />Makes one 13-inch flatbread</span><span style="font-family:trebuchet ms;"><br /><br />1 envelope active dry yeast</span><span style="font-family:trebuchet ms;"><br />2 tbsp. sugar</span><span style="font-family:trebuchet ms;"><br />2 cups bread flour</span><span style=";font-family:trebuchet ms;font-size:78%;" ><br />3/4 </span><span style="font-family:trebuchet ms;">cup warm water</span><span style="font-family:trebuchet ms;"><br />2 tsp. chopped fresh rosemary</span><span style=";font-family:trebuchet ms;font-size:78%;" ><br />1/2</span><span style="font-family:trebuchet ms;"> tsp. fine salt</span><span style=";font-family:trebuchet ms;font-size:78%;" ><br />1/4</span><span style="font-family:trebuchet ms;"> tsp. freshly ground black pepper</span><span style="font-family:trebuchet ms;"><br />Cornmeal</span><span style="font-family:trebuchet ms;"><br />1/2 pound red grapes (1</span><span style=";font-family:trebuchet ms;font-size:78%;" > 1/2</span><span style="font-family:trebuchet ms;"> cups)</span><span style="font-family:trebuchet ms;"><br />Coarse sea salt</span><span style="font-family:trebuchet ms;"><br />3 oz. blue cheese, crumbled (</span><span style=";font-family:trebuchet ms;font-size:78%;" >1/2 </span><span style="font-family:trebuchet ms;">cup)</span><span style="font-family:trebuchet ms;"><br />1 tbsp. honey</span><span style="font-family:trebuchet ms;"><br />1 tbsp. snipped chives</span><span style="font-family:trebuchet ms;"><br /><br />1. In a large bowl, whisk the yeast and sugar with </span><span style=";font-family:trebuchet ms;font-size:78%;" >1/4</span><span style="font-family:trebuchet ms;"> cup of the flour. Stir in </span><span style=";font-family:trebuchet ms;font-size:78%;" >1/4</span><span style="font-family:trebuchet ms;"> cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper, and the remaining 1 </span><span style=";font-family:trebuchet ms;font-size:78%;" >3/4</span><span style="font-family:trebuchet ms;"> cups of flour and </span><span style=";font-family:trebuchet ms;font-size:78%;" >1/2</span><span style="font-family:trebuchet ms;"> cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.</span><span style="font-family:trebuchet ms;"><br /><br />2. Meanwhile, place a pizza stone in the bottom of the oven, and preheat the oven to 450 degrees. Make sure the oven has preheated for at least 30 minutes.</span><span style="font-family:trebuchet ms;"><br /><br />3. Turn the dough out onto a lightly floured work surface. Sprinkle a little cornmeal on the pizza peel. Press and stretch the dough into a 13-inch round, then transfer the dough to the pizza peel. Make sure the dough is not stuck anywhere on the peel. Press the grapes into the dough and sprinkle with sea salt.</span><span style="font-family:trebuchet ms;"><br /><br />4. Slide the flatbread onto the hot stone and bake for 12 minutes, until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbread onto a work surface and drizzle with honey and sprinkle with chives. Cut into wedges and serve.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com17tag:blogger.com,1999:blog-8061488936693876981.post-14884600356103528732009-02-20T22:57:00.000-08:002009-02-21T15:35:41.453-08:00Cookies for Michael<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wK10Gj9Vrts/SaCJ2arI2GI/AAAAAAAAAWM/tFLMPcBucUQ/s1600-h/IMG_1454.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_wK10Gj9Vrts/SaCJ2arI2GI/AAAAAAAAAWM/tFLMPcBucUQ/s400/IMG_1454.JPG" alt="" id="BLOGGER_PHOTO_ID_5305391929008642146" border="0" /></a><br /><span style="font-family:trebuchet ms;">My brother Michael is 8 years younger than I am. I remember being kind of pissed off when my parents told me they were going to have another baby, being perplexed when they woke me in the middle of the night to tell me that this baby was coming 6 weeks ahead of schedule, and being disappointed to find out he was a boy (I already had a brother.) But as soon as I saw him, I fell in love. Being the oldest child and a baby lover, Michael became my baby.</span><span style="font-family:trebuchet ms;"><br /><br />Soon after he was born, my mom went back to school to earn her nursing degree. I did a lot of caregiving for Michael and it brought us very close together. We are similar in a lot of ways and as we have become adults, our bond remains strong. At the end of this past summer, he decided to move back to Seattle after having not lived here since high school. I am delighted to have him back. My boys adore him and I love being able to spend some quality time with him.</span><span style="font-family:trebuchet ms;"><br /><br />One of my favorite things to do with Michael is feed him. He is an incredibly enthusiastic eater. He is a hard core carnivore, but at the root of it all, he just loves good food. He is happy to eat vegetarian at my house and has even said that he could eat that way all the time if I was cooking for him. He is not a big sweets person but he absolutely LOVES cookies. The other night he and my parents came over for dinner and I realized that I had only one <span style="font-style: italic;"><a href="http://danatreat.blogspot.com/2009/02/two-ingredients.html">palmier</a> </span>left. Being the person I am, I can't know someone loves something and not be able to offer it to them.</span><span style="font-family:trebuchet ms;"><br /><br />So, I pulled out a special recipe. I made these about a year ago for my clients and they prompted a special note from one of them. She said they were the best cookies she had ever had. I do have to say there is something special about these. The oats make them soft and the coconut adds a new dimension of flavor - don't skip it even if you think you don't like coconut. There is no white sugar in these, only brown, so they bake up nice and golden and have that cararmel-y taste. Plus, I like <a href="http://danatreat.blogspot.com/2008/12/back-to-basics.html">oatmeal raisin cookies</a> as much as the next person, but I would really prefer chocolate chip. I gave Michael a big bag to take home with him and yet he dipped into my cookie jar for a "few for the road". Guess they were a hit.</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /></span><span style="font-weight: bold;font-family:trebuchet ms;" ><br />Oatmeal Chocolate Chunk Cookies</span><span style="font-family:trebuchet ms;"><br />Adapted from </span><span style="font-style: italic;font-family:trebuchet ms;" >The Greyston Bakery Cookbook</span><span style="font-family:trebuchet ms;"><br />Makes about 2 dozen cookies</span><span style="font-family:trebuchet ms;"><br /><br />1 1/2 cups flour</span><span style="font-family:trebuchet ms;"><br />1 tsp. baking soda</span><span style="font-family:trebuchet ms;"><br />1 tsp. salt</span><span style="font-family:trebuchet ms;"><br />1 cup (2 sticks) unsalted butter, softened to room temperature</span><span style="font-family:trebuchet ms;"><br />1 1/2 cups packed brown sugar</span><span style="font-family:trebuchet ms;"><br />1 egg</span><span style="font-family:trebuchet ms;"><br />1 1/2 tsp. pure vanilla extract</span><span style="font-family:trebuchet ms;"><br />2 cups old-fashioned rolled ats</span><span style="font-family:trebuchet ms;"><br />3/4 cup shredded coconut (</span><span style="font-weight: bold;font-family:trebuchet ms;" >DN</span><span style="font-family:trebuchet ms;">: I used unsweetened.)</span><span style="font-family:trebuchet ms;"><br />7 oz. bittersweet or semisweet chocolate, chopped into small chunks (</span><span style="font-weight: bold;font-family:trebuchet ms;" >DN</span><span style="font-family:trebuchet ms;">: I used chocolate<br />chips.)</span><span style="font-family:trebuchet ms;"><br /><br />Position a rack in the middle of the oven and preheat to 350 degrees. </span><span style="font-family:trebuchet ms;"><br /><br />In a medium bowl, whisk the flour, baking soda, and salt to blend. Set aside.</span><span style="font-family:trebuchet ms;"><br /><br />In the bowl of an electric mixer set on medium speed, cream the butter and sugar together for 3 minutes, or until light and fluffy. Add the egg and vanilla and continue beating until well combined, scraping down the sides as necessary.</span><span style="font-family:trebuchet ms;"><br /><br />With the mixer on low speed, gradually add the flour mixture, mixing until just combined. With a wooden spoon or rubber spatula, fold in the oats, coconut, and chocolate.</span><span style="font-family:trebuchet ms;"><br /><br />Drop the batter in rounded tablespoons, 2" apart, onto baking sheets. Bake 12-15 minutes, or until the cookies are golden brown. Transfer to wire racks to cool.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com3tag:blogger.com,1999:blog-8061488936693876981.post-84615744970463705802009-02-20T09:19:00.000-08:002009-03-16T22:23:39.262-07:00Filo, Part Deux<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wK10Gj9Vrts/SZ83V-rzx0I/AAAAAAAAAWE/y3AfDkTYURY/s1600-h/IMG_1415.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_wK10Gj9Vrts/SZ83V-rzx0I/AAAAAAAAAWE/y3AfDkTYURY/s400/IMG_1415.JPG" alt="" id="BLOGGER_PHOTO_ID_5305019736809260866" border="0" /></a><br /><span style="font-family:trebuchet ms;">I have written here before about working with</span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2008/05/fear-of-filo.html"> filo dough</a><span style="font-family:trebuchet ms;">. In my experience it is one of those things that sometimes goes well and sometimes does not. I would like to blame it on the condition of the filo but really, it has nothing to do with the dough and has everything to do with me. If I am in a hurry, things do not go well. I try to rush a process that should not be rushed or I get bored and just stop half way through. The best time to work with filo is when you </span><span style="font-style: italic;font-family:trebuchet ms;" >have</span><span style="font-family:trebuchet ms;"> the time and want to take on a project. If you slow down and relax and enjoy the process, the rewards can be great.</span><span style="font-family:trebuchet ms;"><br /><br />I made Ina Garten's Spanakopita recipe the other night for my clients and I was very happy with how they turned out, both in the looks and taste departments. The filling was very flavorful and not too tangy (using a really good feta cheese helps), plus they baked up incredibly crispy. I think this was due to a fine dusting of bread crumbs in between each of the four filo layers, and also due to my light hand with the olive oil when brushing the layers.</span><span style="font-family:trebuchet ms;"><br /><br />Ina suggests making very large triangles, but I couldn't enclose the filling with her dimensions, so I changed that in the recipe below. You can, of course, make these much smaller and serve them as appetizers. You can also get them ready to the point of baking them, put them on a baking sheet and into the freezer. Once they are frozen, you can put them in a plastic bag (the initial freeze on the sheet insures they won't stick together once in the bag), and store them in the freezer for next time.</span><span style="font-family:trebuchet ms;"><br /><br />Here are my filo tips from the previous post:</span><span style="font-family:Trebuchet MS;"><br /><br />First, the day before you are going to use your filo dough, remove it from the freezer and put it in the fridge to let it thaw overnight. Then use it directly from the fridge.</span><span style="font-family:Trebuchet MS;"><br /><br />Second, filo does dry out quickly but not <em>that</em> quickly, so try and relax as you are working with it. Once it does dry out, the corners start to crack and it can be a little hard to separate the layers. The best way to keep it moist is to just cover the portion you are not working with with a clean kitchen towel. Don't bother with plastic wrap or a damp towel, just a clean dry towel.</span><span style="font-family:Trebuchet MS;"><br /><br />Third, use olive oil to brush the layers. Your choices are usually butter or olive oil, but when I use butter I have to keep rewarming it to keep it liquid so I just stick with oil. This is true even for sweet things (like baklava) because the oil doesn't really add much flavor, it's just there to keep everything moist and to give you a nice crisp crust on the outside.</span><span style="font-family:Trebuchet MS;"><br /><br />Fourth, if it does tear - <em>don't worry about it</em>. Almost anything you make with filo will have many sheets of it layered on top of each other so any tear will be invisible and insignificant. If your top layer tears, just brush it with oil and add one more layer to the top.</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Dinner Spanakopita</span><span style="font-family:trebuchet ms;"><br />Adapted from </span><span style="font-style: italic;font-family:trebuchet ms;" >Barefoot Contessa Back to Basics</span><span style="font-family:trebuchet ms;"><br />Makes approximately 15 strudels</span><span style="font-family:trebuchet ms;"><br /><br />Olive oil</span><span style="font-family:trebuchet ms;"><br />1 medium onion, chopped</span><span style="font-family:trebuchet ms;"><br />3 scallions, white and green parts, chopped</span><span style="font-family:trebuchet ms;"><br />2 (10 ounce) packages frozen chopped spinach, defrosted</span><span style="font-family:trebuchet ms;"><br />4 eggs, lightly beaten</span><span style="font-family:trebuchet ms;"><br />3 tbsp. freshly grated Parmesan cheese</span><span style="font-family:trebuchet ms;"><br />Plain dry bread crumbs</span><span style="font-family:trebuchet ms;"><br />1 tsp. freshly grated nutmeg</span><span style="font-family:trebuchet ms;"><br />2 tsp. kosher salt</span><span style="font-family:trebuchet ms;"><br />1 tsp. freshly ground black pepper</span><span style="font-family:trebuchet ms;"><br />2 cups small-diced feta cheese (12 oz.)</span><span style="font-family:trebuchet ms;"><br />3 tbsp. toasted pine nuts</span><span style="font-family:trebuchet ms;"><br />24 sheets frozen filo dough, defrosted</span><span style="font-family:trebuchet ms;"><br />Flaked sea salt, for sprinkling</span><span style="font-family:trebuchet ms;"><br /><br />Preheat the oven to 375 degrees.</span><span style="font-family:trebuchet ms;"><br /><br />Heat a medium saute pan over medium heat and add just enough olive oil to coat the bottom. Add the onion and cook for 5 minutes. Add the scallions and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.</span><span style="font-family:trebuchet ms;"><br /><br />When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tbsp. bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.</span><span style="font-family:trebuchet ms;"><br /><br />Place on sheet of filo dough flat on a work surface with the long end in front of you. Brush the dough lightly with olive oil and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of filo dough on top of the first, brush with olive oil, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of filo don't stick together.) Pile 4 layers on top of each other this way brushing each with olive oil and sprinkling each with bread crumbs. </span><span style="font-family:trebuchet ms;"><br /><br />Cut the sheets of filo in thirds lengthwise. Place </span><span style=";font-family:trebuchet ms;font-size:78%;" >1/3</span><span style="font-family:trebuchet ms;"> cup spinach filling on the shorter end and roll the filo up diagonally as if folding a flag. They fold the triangle of filo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Place each finished strudel, seam side down, on a baking sheet and brush lightly with olive oil.</span><span style="font-family:trebuchet ms;"><br /><br />Continue assembling filo layers and folding the filling until all of the filling or all of the sheets have been used. Sprinkle sea salt over the finished strudels and bake for 30-35 minutes until the filo is browned and crisp. Serve hot.</span><span style="font-family:trebuchet ms;"><br /><br />(</span><span style="font-weight: bold;font-family:trebuchet ms;" >DN</span><span style="font-family:trebuchet ms;">: </span><span style="font-style: italic;font-family:trebuchet ms;" >These can be made 6 hours ahead and reheated in a 375 degree oven for 10 minutes.</span><span style="font-family:trebuchet ms;">)</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com3tag:blogger.com,1999:blog-8061488936693876981.post-40591961689966692692009-02-17T15:05:00.000-08:002009-03-16T14:44:41.546-07:00Two Ingredients<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/SZ5KZNNA4EI/AAAAAAAAAV0/KdNAIPoJsls/s1600-h/IMG_1423.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/SZ5KZNNA4EI/AAAAAAAAAV0/KdNAIPoJsls/s400/IMG_1423.JPG" alt="" id="BLOGGER_PHOTO_ID_5304759207990452290" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;">I have lived in France twice for short periods of time. The first time was for three months </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2008/05/day-i-stopped-eating-meat.html">on a bike</a><span style="font-family:trebuchet ms;">, and the second was for a semester in Paris during my junior year of college. The first time I gained 15 pounds because I simply could not get over how delicious the pastries were (or the bread, or the cheese, or the chocolate, etc.) The second time I was much more careful and tried to stick only to the bread and a little cheese. Once in a while, I would allow myself a treat and there was never a question of what that would be.</span><span style="font-family:trebuchet ms;"><br /><br />I discovered </span><span style="font-style: italic;font-family:trebuchet ms;" >Palmiers</span><span style="font-family:trebuchet ms;"> in a small town in Normandy about 1/3 of the way into the bike trip. I was 16, homesick, freezing and wet. The first month of our trip was spent in the Loire Valley and Normandy which, in case you are wondering, is not a good place to be biking in late March and early April. We got rained on, snowed on, and hailed on. We did not see the sun once during the entire month. We were sleeping in tents and biking all day. I only took comfort from my friend Jen, the hope of mail at the next homestay, and bakeries.</span> <span style="font-family:trebuchet ms;"><br /><br /><span style="font-family:trebuchet ms;">By this point in the trip, I had established my favorites in the boulangerie. </span></span><span style="font-style: italic;font-family:trebuchet ms;" >Pain au chocolat</span><span style="font-family:trebuchet ms;"> was a given, </span><span style="font-style: italic;font-family:trebuchet ms;" >brioche</span><span style="font-family:trebuchet ms;"> was always welcome when I wanted something more bread-like, a </span><span style="font-style: italic;font-family:trebuchet ms;" >croissant</span><span style="font-family:trebuchet ms;"> when I wanted something less sweet. Seeing a Normandy is apple country in France, a whole new world of apple pastries opened up to me and I tried every one of them. </span><span style="font-family:trebuchet ms;">One day, when I was feeling particularly homesick and wanting a cookie, I opted for a </span><span style="font-style: italic;font-family:trebuchet ms;" >palmier</span><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;">. The charming butterfly shape disguised what a sophisticated treat this was. They are made from puff pastry so the layers upon layers of butter worked into the dough make each bite shatter under your teeth as you enjoy the flakiness of a croissant and the honey sweetness of lots of sugar. They became a true favorite of mine and I asked for them repeatedly during the rest of that bike trip (this contributed to the 15 pounds I gained, </span>in spite of biking 1500 miles).<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wK10Gj9Vrts/SZ5Je3u7GhI/AAAAAAAAAVs/WRKMZ5-uSj0/s1600-h/IMG_1417.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_wK10Gj9Vrts/SZ5Je3u7GhI/AAAAAAAAAVs/WRKMZ5-uSj0/s400/IMG_1417.JPG" alt="" id="BLOGGER_PHOTO_ID_5304758205794687506" border="0" /></a><br /><span style="font-family:trebuchet ms;"><br />When I returned to France 3 years later, I asked for them in boulangeries all over Paris. I have gotten them for my boys here in Seattle whenever I see them. And I've made them a few times which I highly encourage you to do.</span> <span style="font-family:trebuchet ms;">You see, there are two ingredients in this recipe. Puff pastry and sugar. That's it. Of course you can make your own puff pastry but why? Why when there is </span><a style="font-family: trebuchet ms;" href="http://dufourpastrykitchens.com/">DuFour</a><span style="font-family:trebuchet ms;"> out there? Yes, it's expensive (about $13 for 14 oz.), but when there are only two ingredients, you need to use the very best. I have no problem using Pepperidge Farm (about $4 for 14 oz.) when I am making something savory - when I know the flavor of the pastry is not the star. But if you are going to make these cookies, and you should, use the best.</span><span style="font-weight: bold;font-family:trebuchet ms;" > (Update: </span><span style="font-family:trebuchet ms;"><span style="font-style: italic;">Thanks to two helpful comments, I can tell you that both Trader Joe's and Whole Foods carry all-butter puff pastry for less than the DuFour. I will be sure to look for those!</span></span><span style="font-weight: bold;font-family:trebuchet ms;" >)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/SZ5KlBeEbwI/AAAAAAAAAV8/9lHptXW_YYM/s1600-h/IMG_1429.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/SZ5KlBeEbwI/AAAAAAAAAV8/9lHptXW_YYM/s400/IMG_1429.JPG" alt="" id="BLOGGER_PHOTO_ID_5304759410999193346" border="0" /></a><br /><span style="font-weight: bold;font-family:trebuchet ms;" ><br />Palmiers</span><br /><span style="font-family:trebuchet ms;">Adapted from </span><span style="font-style: italic;font-family:trebuchet ms;" >The Martha Steward Living Cookbook - The New Classics</span> <span style="font-family:trebuchet ms;"><br />Makes about 20</span> <span style="font-style: italic;font-family:trebuchet ms;" ><br /><br />The only real change I made here is an added step of coating each side of the palmiers in more sugar. Yum!</span> <span style=";font-family:trebuchet ms;font-size:78%;" ><br /><br />3/4</span><span style="font-family:trebuchet ms;"> cup sugar, plus extra for dipping</span> <span style="font-family:trebuchet ms;"><br />14 oz. all butter Puff Pastry</span> <span style="font-family:trebuchet ms;"><br /><br />1. Sprink half the sugar on a clean work surface. Place the dough on top, and sprinkle evenly with the remaining sugar.</span> <span style="font-family:trebuchet ms;"><br /><br />2. Using a rolling pin, gently roll out the dough into a 9 x 15-inch rectangle </span><span style=";font-family:trebuchet ms;font-size:78%;" >1/8</span><span style="font-family:trebuchet ms;"> inch thick, being careful not to press too hard around the edges. Continually coat both sides with sugar.</span><br /><br /><span style="font-family:trebuchet ms;">3. Place the dough so one of the long sides is closest to you. Using your fingers, roll the dough length-wise into a long cylinder, as tightly as possible without stretching it, as you would a roll of wrapping papers, stopping when you reach the middle. Repeat the same rolling procedure with the other long side until you have 2 tight cylinders that meet in the middle. Wrap tightly in plastic wrap; place in the refrigerator to chill at least 1 hour.</span> <span style="font-family:trebuchet ms;"><br /><br />4. Unwrap the dough; using a sharp knife, cut the dough crosswise into </span><span style=";font-family:trebuchet ms;font-size:78%;" >3/8</span><span style="font-family:trebuchet ms;">-inch-thick slices. Dip each side of each slice into a shallow bowl of sugar. Place the palmiers on an ungreased baking sheet, and firmly flatten with the palm of your hand. Cover with platic wrap; place in the refrigerator 1 hour.</span> <span style="font-family:trebuchet ms;"><br /><br />5. Preheat the oven to 425 degrees. Place the palmiers in the oven and bake 5 minutes. Reduce the oven temperature to 400 degrees; continue baking until the pastry is golden brown and well caramelized, about 10 minutes. Remove from the oven; using a thin spatula, immediately transfer the palmiers to a wire rack to cool completely. Serve shiny side up.<br /></span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com11tag:blogger.com,1999:blog-8061488936693876981.post-8723656105337559902009-02-16T13:15:00.000-08:002009-02-16T15:41:15.928-08:00Ooey and Gooey<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/SZnxXF1VxnI/AAAAAAAAAVk/XA4CLTYb8Dw/s1600-h/IMG_1380.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/SZnxXF1VxnI/AAAAAAAAAVk/XA4CLTYb8Dw/s400/IMG_1380.JPG" alt="" id="BLOGGER_PHOTO_ID_5303535415210657394" border="0" /></a><span style="font-family: trebuchet ms;">We had a kind of impromptu dinner party last night. By "impromptu" I mean I only had 24 hours notice. Usually if we are going to entertain, I like to have lots of time to mull over menus and to plan my time. I also like to have the option to make things in advance so I am not madly cooking when the guests arrive. Does this make me sound like a control freak? I'm really not. Cooking is important to me and I know our friends expect something delicious when they come to eat with us.</span><span style="font-family: trebuchet ms;"><br /><br />And besides, this wasn't really a dinner party per se - just two very good friends coming to dinner. But these guys are so awesome, they have even babysat our two boys so we could go see a movie and have offered to do it again. I knew we could do something more simple for dinner, but they are both dessert lovers and I really wanted to make a special dessert.</span><span style="font-family: trebuchet ms;"><br /><br />Because I didn't have a lot of time, I thought of nothing else but this cake. If you are a chocolate lover, you probably have the ingredients on hand. Here is the gist of it. You make a flourless chocolate cake batter. You hold 2 cups of said batter back and put them in the refrigerator, then you put the rest into a springform pan and bake it until it's just barely cooked through.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wK10Gj9Vrts/SZnv_p7RRLI/AAAAAAAAAVE/KKwXrvx0lFE/s1600-h/IMG_1361.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_wK10Gj9Vrts/SZnv_p7RRLI/AAAAAAAAAVE/KKwXrvx0lFE/s400/IMG_1361.JPG" alt="" id="BLOGGER_PHOTO_ID_5303533913070716082" border="0" /></a><span style="font-family: trebuchet ms;"><br />You allow the cake to cool, then you spread the uncooked batter on top. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wK10Gj9Vrts/SZnwUT1zJfI/AAAAAAAAAVM/gwgw_f8M6dk/s1600-h/IMG_1375.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_wK10Gj9Vrts/SZnwUT1zJfI/AAAAAAAAAVM/gwgw_f8M6dk/s400/IMG_1375.JPG" alt="" id="BLOGGER_PHOTO_ID_5303534267919443442" border="0" /></a><span style="font-family:trebuchet ms;"><br />The whole thing goes back into the fridge for at least one hour and up to 2 days, and then, when you are ready for chocolate nirvana, you put the cake in the oven for 10 minutes. What comes out is multi-textured. The bottom part is baked through but the top, </span><span style="font-style: italic; font-family: trebuchet ms;">oh the top!</span><span style="font-family:trebuchet ms;">, is gooey and pudding like.</span><span style="font-family:trebuchet ms;"><br /><br />I have one quibble with this recipe. Each time I make it, I remember that the edges of the cooked part of the cake get a little black in the final baking. (Note to self: </span><span style="font-style: italic; font-family: trebuchet ms;">Make a note in the actual recipe</span><span style="font-family:trebuchet ms;">!) I think dialing the temperature down a bit from 425 to 400 (with perhaps a few extra minutes for the top to bake off a bit) would fix that. Last night I just carefully cut off the offending bits and no one was the wiser.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wK10Gj9Vrts/SZnwzie9N9I/AAAAAAAAAVc/iQiW-YTWSLM/s1600-h/IMG_1383.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_wK10Gj9Vrts/SZnwzie9N9I/AAAAAAAAAVc/iQiW-YTWSLM/s400/IMG_1383.JPG" alt="" id="BLOGGER_PHOTO_ID_5303534804426110930" border="0" /></a><br /><span style="font-weight: bold; font-family: trebuchet ms;">Double-Baked Chocolate Cake</span><span style="font-family: trebuchet ms;"><br />Adapted from </span><span style="font-style: italic; font-family: trebuchet ms;">Food and Wine</span> <span style="font-family: trebuchet ms;"><br />Makes one 9-inch cake (</span><span style="font-weight: bold; font-family: trebuchet ms;">DN</span><span style="font-family: trebuchet ms;">: Serves about 8)</span><span style="font-family: trebuchet ms;font-size:78%;" ><br /><br />1/2</span><span style="font-family: trebuchet ms;"> pound bittersweet or semisweet chocolate, coarsely chopped</span><span style="font-family: trebuchet ms;"><br />2 sticks (</span><span style="font-family: trebuchet ms;font-size:78%;" >1/2</span><span style="font-family: trebuchet ms;"> pound) unsalted butter</span><span style="font-family: trebuchet ms;font-size:78%;" ><br />3/4</span><span style="font-family: trebuchet ms;"> cup unsweetened cocoa powder</span><span style="font-family: trebuchet ms;"><br />7 large eggs, separated</span><span style="font-family: trebuchet ms;"><br />1 </span><span style="font-family: trebuchet ms;font-size:78%;" >1/3 </span><span style="font-family: trebuchet ms;">cups sugar</span><span style="font-family: trebuchet ms;"><br /><br />1. Preheat the oven to 350 degrees. Butter a 9-inch springform pan and line the bottom with parchment paper. Butter the paper.</span><span style="font-family: trebuchet ms;"><br /><br />2. In a large saucepan, melt the chopped chocolate with the butter over moderately low heat. Add the cocoa powder and whisk until smooth.</span><span style="font-family: trebuchet ms;"><br /><br />3. In a medium bowl, using an electric mixer, beat the egg yolks with </span><span style="font-family: trebuchet ms;font-size:78%;" >2/3</span><span style="font-family: trebuchet ms;"> cup of the sugar until pale and light, about 3 minutes. In a large bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining </span><span style="font-family: trebuchet ms;font-size:78%;" >2/3</span><span style="font-family: trebuchet ms;"> cup of sugar and beat until the whites are firm and glossy.</span><span style="font-family: trebuchet ms;"><br /><br />4. Fold the chocolate into the egg yolk mixture until barely combined. Fold in the egg whites just until no white streaks remain. Spoon 2 cups of the batter into a medium bowl and refrigerate. Scrape the remaining batter into the prepared pan and smooth the top with a spatula. Bake for 25 minutes, or until the cake is puffed and a toothpick inserted in the center comes out clean. Cool the cake completely on a wire rack.</span><span style="font-family: trebuchet ms;"><br /><br />5. Remove the side from the springform pan and spread the reserved cake batter over the top of the cake, leaving a 1 inch border around the edge. Refrigerate the cake for at least 1 hour.</span><span style="font-family: trebuchet ms;"><br /><br />6. Preheat the oven to 400 degrees. Bake the cake for 10-15 minutes, or until a thin crust forms on top and the batter is soft and creamy beneath the crust. Let the cake cool for 10 minutes, then cut into wedges and serve warm.</span><span style="font-style: italic; font-family: trebuchet ms;"><br /><br />Make ahead: The cake can be prepared through step 4 and refrigerated, covered, for up to 2 days.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com8tag:blogger.com,1999:blog-8061488936693876981.post-33860765073176481022009-02-14T14:14:00.001-08:002009-03-16T22:22:25.542-07:00Hot and Spicy Soup for a Cold Night<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wK10Gj9Vrts/SZdJ7I4eUlI/AAAAAAAAAU0/vtUQ8d4GMDs/s1600-h/IMG_1333.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_wK10Gj9Vrts/SZdJ7I4eUlI/AAAAAAAAAU0/vtUQ8d4GMDs/s400/IMG_1333.JPG" alt="" id="BLOGGER_PHOTO_ID_5302788366597509714" border="0" /></a><br /><span style="font-family:trebuchet ms;">One of the tricky things about my business is coming up with a full menu. When I am cooking for my own family, I usually just plan the main course, perhaps a side of steamed broccoli (my favorite vegetable), and a simple salad. On rare occasions, it's just a main. Or a very simple side. For example, one night this coming week we are going to have Mixed Bell Pepper Quesadillas. I will most likely make </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2009/01/simply-delicious.html">guacamole</a><span style="font-family:trebuchet ms;">, but other than that will just probably heat up some re-fried beans and make sure there is plenty of salsa.</span><span style="font-family:trebuchet ms;"><br /><br />For my paying clients though, I need to make more of an effort. I charge them for each component of the meal, so I can't in good conscience give them steamed broccoli. Sometimes the three courses just come to me and sometimes I have to scramble to put a menu together that works. This doesn't mean that each course is a show-stopper - I do have time constraints - but I would like to think that each one is something that they wouldn't necessarily make for themselves.</span><span style="font-family:trebuchet ms;"><br /><br />Before I started cooking for clients, I always thought of soup as more a main course dish. But as I saw the need to vary my menus, and to come up with interesting and innovative side dishes, I started making many more soups. If they are not a main course, I tend to keep them relatively simple. I feature one vegetable, or make them nice and light, or - as in the case with this soup - nice and brothy. I was looking for something flavorful, hot, and spicy to serve with the Red Curry last week. I remembered that I had made this soup once before and was very pleased with it. It turned out to be a great choice for a cold night.</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Tome Yum Soup with Mushrooms and Tofu</span><span style="font-family:trebuchet ms;"><br />Adapted from </span><span style="font-style: italic;font-family:trebuchet ms;" >Real Vegetarian Thai</span><span style="font-family:trebuchet ms;"><br />Serves 4-6</span><span style="font-family:trebuchet ms;"><br /><br />You can make this soup much more substantial by adding rice or rice noodles to individual portions.</span><span style="font-family:trebuchet ms;"><br /><br />6 cups vegetable stock</span><span style="font-family:trebuchet ms;"><br />3 large stalks lemongrass</span><span style="font-family:trebuchet ms;"><br />Zest and juice of 2 limes</span><span style="font-family:trebuchet ms;"><br />3 green onions, thinly sliced</span><span style="font-family:trebuchet ms;"><br />1 fresh jalapeno chili, diced</span><span style="font-family:trebuchet ms;"><br />8 ounces extra firm tofu, cut into 1 inch chunks</span><span style="font-family:trebuchet ms;"><br />8 oz. fresh mushrooms, sliced</span><span style="font-family:trebuchet ms;"><br />2 tbsp. roasted chili paste</span><span style="font-family:trebuchet ms;"><br />2 tsp. sugar</span><span style="font-family:trebuchet ms;"><br />1 tsp. soy sauce</span><span style="font-family:trebuchet ms;"><br />1/2 tsp. salt</span><span style="font-family:trebuchet ms;"><br /><br />Zest the limes and set aside the zest. Place the jalapeno and green onions in a small bowl and squeeze the juice of the limes over. Set aside.</span><span style="font-family:trebuchet ms;"><br /><br />In a large saucepan, bring the vegetable stock to a boil. Meanwhile, trip the lemongrass stalks. Cut away and discard any hard, dried root portions, leaving a smooth, flat base just below the bulb. Trim away the tops so the stalks are about 6 inches in length. Using the blunt edge of a knife, bruise each stalk, whacking it firmly at 2 inch intervals and rolling it over to bruise on all sides. Cut into 2 inch lengths.</span><span style="font-family:trebuchet ms;"><br /><br />When the stock is boiling, add the lemongrass and the lime zest and reduce the heat to medium. Cook until the stock is fragrant, about 5 minutes. Scoop out the lemongrass from the stock and discard it (it's ok if some of the zest comes along for the ride). Raise the heat to high and add the tofu, mushrooms, chili paste, sugar, soy sauce, and salt and stir well. When the soup boils again, turn the heat to low, cover the pot, and cook for another 10 minutes. Turn off the heat, remove the cover and add the green onion mixture. Taste and adjust the flavors with more lime juice, soy, or sugar as needed.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com2tag:blogger.com,1999:blog-8061488936693876981.post-79759854148885199972009-02-12T09:18:00.000-08:002009-03-16T14:52:46.270-07:00Winter Vegetable Thai Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wK10Gj9Vrts/SZS9NdBcO5I/AAAAAAAAAUk/tWXuIqH0s78/s1600-h/IMG_1350.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_wK10Gj9Vrts/SZS9NdBcO5I/AAAAAAAAAUk/tWXuIqH0s78/s400/IMG_1350.JPG" alt="" id="BLOGGER_PHOTO_ID_5302070700148538258" border="0" /></a><span style="font-family:trebuchet ms;">The year we lived in London, we ate in some really fantastic restaurants. We also explored cuisines that are not all that available to us here in Seattle. I always knew that I liked Indian food but fell </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2008/07/dreaming-of-rasa.html">head over heels in love</a><span style="font-family:trebuchet ms;"> with it while living there. Middle Eastern food too. I can't tell you how much I miss the multitude of places where I could eat dips, felafel, fantastic breads, and vegetable dishes to my heart's content. The one thing we missed while living there was Thai food. I tried it a few different places in London, some of them very fancy, and it never was very good.</span><span style="font-family:trebuchet ms;"><br /><br />We are fortunate to have a plethra of great Thai places in Seattle. In an approximate one mile radius of our house, there are no fewer than 8 Thai restaurants, some pretty good and some </span><span style="font-style: italic;font-family:trebuchet ms;" >really</span><span style="font-family:trebuchet ms;"> good. It is our go-to meal for Friday night take-out and I crave it on an even more regular basis. Because my </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2008/10/do-you-have-someone-in-your-life-that.html">Asian food-hating clients</a><span style="font-family:trebuchet ms;"> (who are the same as my </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2009/01/stuffed-mushrooms-for-dinner.html">mushroom-hating clients</a><span style="font-family:trebuchet ms;">) are out of town again tonight, I thought I would make it for the others.</span><span style="font-family:trebuchet ms;"><br /><br />For this dinner, I turned to the sweetest little cookbook. </span><span style="font-style: italic;font-family:trebuchet ms;" >Real Vegetarian Thai</span><span style="font-family:trebuchet ms;"> was written by a woman who spent two years in Thailand in the Peace Corps. She includes copious notes with each recipe telling you how the Thais would serve it and substitutions that can be made. She also tells you what can be done in advance which always wins extra points with me. All of this is done in a un-pretentious friendly voice that is a joy to read. The recipes I have made (and there have been many of them) have turned out great. Tonight's menu included Tome Yum Soup with Mushrooms and Tofu, Red Curry with Winter Vegetables and Cashews, Coconut Rice, and Cucumber Salad. </span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_wK10Gj9Vrts/SZS9rfizZeI/AAAAAAAAAUs/KH0SCfSO2Iw/s1600-h/IMG_1330.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_wK10Gj9Vrts/SZS9rfizZeI/AAAAAAAAAUs/KH0SCfSO2Iw/s400/IMG_1330.JPG" alt="" id="BLOGGER_PHOTO_ID_5302071216221414882" border="0" /></a><span style="font-family:trebuchet ms;">For the curry recipe, you actually make your own curry paste. In a pinch you can, of course, substitute store-bought, but if you are a vegetarian, read the label carefully. Many of them contain dried shrimp. Making the paste really doesn't take all that much time and it makes a healthy amount. It can be stored in the refrigerator for up to a month. Perfect for the next time you want red curry! I followed the paste recipe quite closely but with the finished dish, I made a lot of changes. </span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Red Curry with Winter Vegetables and Cashews</span><span style="font-family:trebuchet ms;"><br />Adapted from </span><span style="font-style: italic;font-family:trebuchet ms;" >Real Vegetarian Thai</span><span style="font-family:trebuchet ms;"><br />Serves 4 generously</span><span style="font-family:trebuchet ms;"><br /><br />1 can unsweetened coconut milk (</span><span style="font-weight: bold;font-family:trebuchet ms;" >DN</span><span style="font-family:trebuchet ms;">: I used reduced fat)</span><span style="font-family:trebuchet ms;"><br />2 or 3 tbsp. red curry paste (recipe follows)</span><span style="font-family:trebuchet ms;"><br />Vegetable oil</span><span style="font-family:trebuchet ms;"><br />1 yellow onion, thinly sliced</span><span style="font-family:trebuchet ms;"><br />Kosher salt</span><span style="font-family:trebuchet ms;"><br />8 oz. extra firm tofu, drained, patted dry, and cut into 1 inch cubes</span><span style="font-family:trebuchet ms;"><br />1 cup vegetable stock</span><span style="font-family:trebuchet ms;"><br />1</span><span style=";font-family:trebuchet ms;font-size:78%;" > 1/2</span><span style="font-family:trebuchet ms;"> pounds assorted winter vegetables such as squash, sweet potatoes, carrots and/or<br />parsnips, everything cut into 1-2 inch pieces</span><span style="font-family:trebuchet ms;"><br />1 tbsp. light brown sugar</span><span style="font-family:trebuchet ms;"><br />1 tsp. soy sauce</span><span style=";font-family:trebuchet ms;font-size:78%;" ><br />3/4</span><span style="font-family:trebuchet ms;"> cup salted, dry-roasted cashews</span><span style=";font-family:trebuchet ms;font-size:78%;" ><br />1/4 </span><span style="font-family:trebuchet ms;">cup chopped cilantro</span><span style="font-family:trebuchet ms;"><br /><br />Shake the coconut milk can well. Spoon out 1/3 cup into a small saucepan and bring to a gentle boil over medium heat. Cook, stirring occasionally, until it starts to release its fragrance. Add the curry paste and cook for about 3 more minutes, mashing the paste into the coconut milk</span>.<span style="font-family:trebuchet ms;"><br /><br />Meanwhile, heat a large skillet or dutch oven over medium heat. Add enough vegetable oil to lightly coat the bottom of the pan, then add the onions and a pinch of salt. Cook, stirring occasionally, until the onions are softened, about 8 minutes. </span><span style="font-family:trebuchet ms;"><br /><br />Add the chopped winter vegetables and saute for another 5 minutes. Add the curry mixture, the rest of the coconut milk, the stock, soy sauce, and sugar and bring to a boil. Give it a good stir, then reduce the heat to simmer and cover. Cook, stirring occasionally, until the vegetables are soft, about 20 minutes.</span><span style="font-family:trebuchet ms;"><br /><br />Just before serving, add the cashews and cilantro. Serve over rice.</span><span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Red Curry Paste</span><span style="font-family:trebuchet ms;"><br />Adapted from</span><span style="font-style: italic;font-family:trebuchet ms;" > Real Vegetarian Thai</span><span style="font-family:trebuchet ms;"><br />Makes about 1 cup</span><span style="font-style: italic;font-family:trebuchet ms;" ><br /><br />McDermott suggests using chilies de arbol here which are finger-length and quite spicy. I didn't have any on hand so I used Guajillo chiles which are much less spicy. </span><span style="font-family:trebuchet ms;"><br /><br />20 dried chilies de arbol</span><span style="font-family:trebuchet ms;"><br />1 tbsp. whole coriander seeds</span><span style="font-family:trebuchet ms;"><br />1 tsp. whole cumin seeds</span><span style="font-family:trebuchet ms;"><br />1 tsp. freshly ground black pepper</span><span style="font-family:trebuchet ms;"><br />3 stalks lemongrass</span><span style=";font-family:trebuchet ms;font-size:78%;" ><br />1/4</span><span style="font-family:trebuchet ms;"> cup chopped fresh cilantro</span><span style=";font-family:trebuchet ms;font-size:78%;" ><br />1/4</span><span style="font-family:trebuchet ms;"> cup coarsely chopped shallots</span><span style="font-family:trebuchet ms;"><br />2 tbsp. coarsely chopped garlic</span><span style="font-family:trebuchet ms;"><br />1 tbsp. coarsely chopped peeled fresh ginger</span><span style="font-family:trebuchet ms;"><br />Zest of 1 small lime</span><span style="font-family:trebuchet ms;"><br />1 tsp. salt</span><span style="font-family:trebuchet ms;"><br /><br />Stem the chilies and shake out and discard the seeds. Break into large pieces. Place the chilies in a small bowl, add warm water to cover, and set aside to soften for about 20 minutes. </span><span style="font-family:trebuchet ms;"><br /><br />In a small skillet over medium heat, dry-fry the coriander and cumin seeds until they are fragrant, about 3 minutes. Allow to cool, then grind in a coffee grinder or a mortar and pestle.</span><span style="font-family:trebuchet ms;"><br /><br />To prepare the lemongrass, trim away and discard any root section below the bulb base, and cut away the top portion, leaving a stalk about 6 inches long, including the base. Remove the outer layer of "skin", then finely chop the stalks. </span><span style="font-family:trebuchet ms;"><br /><br />Drain the chilies and combine them with the lemongrass, ground spices, and the remaining ingredients in a mini food processor or a blender. Pour in 2 tbsp. of water and combine to a fairly smooth puree. You may need to add more water to keep the blades moving. Store in an airtight container in the refrigerator up to one month.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com7tag:blogger.com,1999:blog-8061488936693876981.post-1783577686399945692009-02-10T22:59:00.001-08:002009-03-16T15:05:05.664-07:00Sometimes You Don't Want to Know<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wK10Gj9Vrts/SZL73YXi6mI/AAAAAAAAAUM/4YfvaKZHkU8/s1600-h/IMG_1311.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_wK10Gj9Vrts/SZL73YXi6mI/AAAAAAAAAUM/4YfvaKZHkU8/s400/IMG_1311.JPG" alt="" id="BLOGGER_PHOTO_ID_5301576640221080162" border="0" /></a><br /><span style="font-family:trebuchet ms;">There are certain places where it is good be a vegetarian. Large cosmopolitan cities or college towns, for example. But even in those places, it can be tricky to eat out. Even in our fair city, where Patagonia outnumbers Prada by 20:1 and farmers markets abound, it can be difficult to stick to plant based food in restaurants. </span><span style="font-family:trebuchet ms;"><br /><br />Once in a while, I find myself starving and faced with only a soup or Caesar salad as an option. The soup looks vegetarian, sounds vegetarian but I just bet it has chicken stock. The Caesar almost certainly has anchovies but even if it doesn't, it most likely has Worcestershire sauce which contains anchovies and therefore, isn't veg. But sometimes you are starving and there is no other option. So you just don't ask the questions you know will harm you and you don't think about what you might be eating.</span> <span style="font-family:trebuchet ms;"><br /><br />I love Caesar salad. For me, Caesar is an excuse to eat croutons and Parmesan cheese along with some lettuce and what is usually a gloppy dressing. The non-veg and gloppy factors are why I really just prefer to make it myself at home. I can't remember where I first got the recipe for this dressing - it is in a notebook of mine in my handwriting and I have tweaked even that over the years. It is different than what you might be used to, but the flavor is spot on. The consistency is more like a vinaigrette but you can certainly add more mayo if you like it thicker. You can find vegetarian Worcestershire sauce in places like Whole Foods. I also use it in a Baked Artichoke Dip recipe and for Bloody Marys.</span> <span style="font-family:trebuchet ms;"><br /><br />Do yourself a favor. When you are making the croutons, make more than you will need for the salad. They are an awesome garnish for soup (hot or </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2008/06/gazpacho.html">cold</a><span style="font-family:trebuchet ms;">), and not too shabby as a snack. One final note. Traditionally, salad dressings are made with a 3:1 ratio of oil to acid. I find those proportions way too oily for my taste so I do more of a 2:1 ratio. You should feel free to add more olive oil to this if that suits your taste. The most important thing when making dressing is to taste as you go and adjust the flavors until they taste right to you.</span> <span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />Vegetarian Caesar Salad</span> <span style="font-family:trebuchet ms;"><br />Serves 6</span> <span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />For the Dressing:</span> <span style="font-family:trebuchet ms;"><br />2 tbsp. cider vinegar</span> <span style="font-family:trebuchet ms;"><br />2 tbsp. mayonnaise (low fat is fine here)</span><br /><span style="font-family:trebuchet ms;">1 tsp. Dijon mustard</span><br /><span style="font-family:trebuchet ms;">1 tsp. vegetarian Worcestershire sauce</span><br /><span style="font-family:trebuchet ms;"><span style="font-size:78%;">1/4</span> cup freshly grated Parmesan cheese</span> <span style="font-family:trebuchet ms;"><br /><span style="font-size:78%;">1/2</span> tsp. salt</span> <span style="font-family:trebuchet ms;"><br />Freshly ground black pepper</span> <span style="font-family:trebuchet ms;"><br /><span style="font-size:78%;">1/4</span> cup olive oil</span><br /><br /><span style="font-family:trebuchet ms;">In a medium bowl, whisk together the first six ingredients until smooth. Add black pepper to taste. Slowly add the olive oil, whisking constantly, until emulsified. Taste and adjust seasonings as necessary.</span> <span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />For the Croutons:</span> <span style="font-family:trebuchet ms;"><br />1 small loaf dense country bread</span> <span style="font-family:trebuchet ms;"><br />Olive oil</span> <span style="font-family:trebuchet ms;"><br />Kosher salt and freshly ground black pepper</span> <span style="font-family:trebuchet ms;"><br /><br />(</span><span style="font-style: italic;font-family:trebuchet ms;" >I don't like too much olive oil on my croutons so I use a light hand with the olive oil, but feel free to use more. I like mine crunchy on the outside and still chewy on the inside so I watch them pretty carefully and take them out when they are just starting to brown. If you want them really crunchy, leave them in until they are brown. You can always taste to make sure!</span><span style="font-family:trebuchet ms;">)</span><br /><br /><span style="font-family:trebuchet ms;">Preheat oven to 375 degrees with rack in the middle of the oven. Cut the each end off the bread and the carefully slice the crust off. Cut the bread into 1 inch cubes and put onto a rimmed baking sheet. Drizzle lightly with oil and sprinkle with a healthy pinch of salt and pepper. Bake for 10-20 minutes, depending on how crunchy you like them. Remove from oven and let cool.</span> <span style="font-weight: bold;font-family:trebuchet ms;" ><br /><br />To finish the salad:</span> <span style="font-family:trebuchet ms;"><br />3 hearts of romaine</span> <span style="font-family:trebuchet ms;"><br />Croutons</span><br /><span style="font-family:trebuchet ms;">Dressing</span> <span style="font-family:trebuchet ms;"><br />Parmesan cheese (either grated or shaved)</span><br /><span style="font-family:trebuchet ms;">Lemon</span> <span style="font-family:trebuchet ms;"><br /><br />Cut the hearts of romaine into bite size pieces. Toss lettuce and dressing together in a large bowl. Right before serving, toss in the croutons. Garnish each plate with Parmesan cheese and a slice of lemon.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com3tag:blogger.com,1999:blog-8061488936693876981.post-13732433555526089212009-02-10T15:03:00.000-08:002009-02-10T15:25:09.788-08:00Dessert Lovers<span style="font-family: trebuchet ms;">I am continually amazed by how much people like dessert. We tease kids for being so sugar focused, but the truth is that adults can be just as obsessed. Ten years ago, cupcakes were thought of as something you serve at a kids birthday party. These days, you had better have enough for all the kids </span><span style="font-style: italic; font-family: trebuchet ms;">and</span><span style="font-family: trebuchet ms;"> the moms and dads.</span><span style="font-family: trebuchet ms;"><br /><br />How about birthday cake? My older son turned four just after Thanksgiving and because we hosted and </span><a style="font-family: trebuchet ms;" href="http://danatreat.blogspot.com/2008/11/recovery.html">I cooked my brains out</a><span style="font-family: trebuchet ms;">, I decided to order a cake instead of making one. I have never been a fan of that type of cake - you know, decorated well, but frosted way too thickly with something shortening based. Give me a plain piece of pound cake any day. But what do you know, the adults inhaled the cake almost as fast as the kids. People just love cake.</span><span style="font-family: trebuchet ms;"><br /><br />For my baby's birthday party, I decided to make the ice cream cake found in the </span><span style="font-style: italic; font-family: trebuchet ms;">Sky High</span><span style="font-family: trebuchet ms;"> book. I love that she specifically says it's great for a kid's birthday party, but I would not hesitate to make this for anyone's birthday party! It was really special and can be made in advance. The cake has two thin layers of chocolate cake sandwiching a full half gallon of ice cream (I used cookies and cream mixed in with homemade chocolate sauce). The whole thing is covered with a chocolate ganache and returned to the freezer to set up.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/SZIKqUlbrUI/AAAAAAAAATk/X76nLQmAEOA/s1600-h/IMG_1278.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/SZIKqUlbrUI/AAAAAAAAATk/X76nLQmAEOA/s400/IMG_1278.JPG" alt="" id="BLOGGER_PHOTO_ID_5301311433564990786" border="0" /></a><span style="font-family: trebuchet ms;">Putting the finishing touches on the cake.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/SZIK4VCTYLI/AAAAAAAAATs/3bWdQGIKitQ/s1600-h/IMG_1281.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/SZIK4VCTYLI/AAAAAAAAATs/3bWdQGIKitQ/s400/IMG_1281.JPG" alt="" id="BLOGGER_PHOTO_ID_5301311674204250290" border="0" /></a><span style="font-family: trebuchet ms;">Ta-da!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/SZILPUaDwpI/AAAAAAAAAT0/a1YpmaHPwjE/s1600-h/IMG_1284.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/SZILPUaDwpI/AAAAAAAAAT0/a1YpmaHPwjE/s400/IMG_1284.JPG" alt="" id="BLOGGER_PHOTO_ID_5301312069172445842" border="0" /></a><span style="font-family: trebuchet ms;">I love how he is looking at me like, "Is this for me?"</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_wK10Gj9Vrts/SZILqwKtCAI/AAAAAAAAAT8/tO1Coty-vTQ/s1600-h/IMG_1297.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_wK10Gj9Vrts/SZILqwKtCAI/AAAAAAAAAT8/tO1Coty-vTQ/s400/IMG_1297.JPG" alt="" id="BLOGGER_PHOTO_ID_5301312540480702466" border="0" /></a><span style="font-family: trebuchet ms;">Turns out he liked it.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_wK10Gj9Vrts/SZIMUHELqUI/AAAAAAAAAUE/pFfBBhyX8LA/s1600-h/IMG_1293.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_wK10Gj9Vrts/SZIMUHELqUI/AAAAAAAAAUE/pFfBBhyX8LA/s400/IMG_1293.JPG" alt="" id="BLOGGER_PHOTO_ID_5301313251002001730" border="0" /></a><span style="font-family: trebuchet ms;">So did his big brother.</span><div class="blogger-post-footer"><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds.feedburner.com/DanaTreat" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>Dana Treathttp://www.blogger.com/profile/04549589640543640823noreply@blogger.com6