29 October 2012 Gooey Triple Chocolate Brownies

Gooey Triple Chocolate Brownies

October 29, 2012 By

At my place of employment (my work that pays the bills), there is a mad rush at the end of each month to ship as much merchandise as possible to boost up our revenue dollars. The team of guys who pull the equipment off the shelves, pack it and ship it, work hard to make sure commitments are met. Since I cannot help with the physical things they do, I always bake the guys something to give them the extra rush they need to get the job done. This month, the treats are these decadent brownies.

Ingredients:

  • 1 stick (8 Tbsp.) butter
  • 4 ounces unsweetened chocolate, chopped
  • ½ cup good quality cocoa powder ( I use Ghirardelli Unsweetened Cocoa Powder)
  • ¾ cup all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 3 large eggs
  • 1 ½ cups granulated sugar
  • 1 Tbsp. pure vanilla extract
  • 1 cup semi-sweet chocolate chips

Directions:

  1. Preheat the oven to 350°F. Coat an 8×8-inch baking dish with cooking spray.
  2. In a microwaveable bowl, melt the butter for 30 seconds. Add the unsweetened chocolate and the cocoa powder and microwave for one minute, stirring after 30 seconds. If the chocolate is not fully melted, cook for an additional 30 seconds. Set aside.
  3. Sift the flour, baking powder and salt in a medium bowl. Set aside.
  4. In the bowl of an electric mixer, beat the eggs and sugar on medium speed until thick and pale yellow, about 5 minutes.
  5. Add the melted chocolate and the vanilla to the egg mixture and beat for one minute. Add the flour and beat for 15 seconds, until just incorporated. Add the chocolate chips and stir by hand to combine.
  6. Pour the brownie batter in the prepared pan and bake for 40 – 45 minutes, until brownies are set but still a bit moist in the center of the pan. Allow to cool completely before cutting into squares.

Makes 16 brownie squares.

Filed Under: American, Chocolate, Desserts Tagged With: , ,
28 October 2012 Butternut Squash and Porcini Mushroom Lasagna

Butternut Squash and Porcini Mushroom Lasagna

October 28, 2012 By

In the fall, I get inspired to prepare dishes that reflect the season and the autumn harvest. An ingredient I love to use during this time of year is butternut squash. From Butternut Squash and White Asparagus Bisque to Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce to the following recipe, Butternut Squash and Porcini Mushroom Lasagna, there are countless ways to prepare comforting dishes using this orange-fleshed fruit (yes, I said fruit).

Filling Ingredients:

  • 3-pound butternut squash, peeled, cut in half below the “neck”, seeds removed, cut into thin circles and half-moons using a mandoline or a sharp knife
  • ¼ cup olive oil
  • Salt and pepper
  • 1 Tbsp. butter
  • 1-pound package of fresh Porcini mushrooms, sliced (could use any wild mushrooms)
  • 1 pound whole-milk Ricotta cheese
  • ½ cup freshly-grated Parmesan cheese
  • 1 large egg
  • ¼ cup chopped fresh sage

Other Ingredients:

  • 2 Tbsp. butter, softened
  • ½ stick butter
  • 4 Tbsp. all-purpose flour
  • 2 cups heavy cream
  • 3 cups whole milk
  • Generous pinch of ground nutmeg
  • ½ tsp. each salt and pepper
  • 6-ounce package of fresh lasagna sheets (see refrigerated pasta section)
  • 2 cups grated Mozzarella cheese
  • 1 cup freshly-grated Parmesan cheese

Butternut Squash Layer

Filling Directions:

  1. Preheat oven to 400°.
  2. Line two baking sheets with parchment paper or foil. Place squash slices in a single layer on the baking sheet and brush with olive oil. Sprinkle generously with salt and pepper and bake for 20 minutes. Allow to cool to room temperature.
  3. Melt butter in a large skillet over medium-high heat then sauté the mushrooms for about five minutes, stirring a few times. Allow to cool to room temperature.
  4. Mix the Ricotta, Parmesan, egg and sage in a large bowl. Set aside.

Assembly Directions:

  1. Preheat oven to 375°.
  2. Generously butter a 13x9x2-inch baking dish using two tablespoons of butter. Set aside.
  3. In a large heavy saucepan, melt butter over medium heat. Add flour and stir for three minutes, until bubbly but not browned. Add the cream and whole milk and whisk to fully incorporate the flour mixture into the liquids. Add the nutmeg and salt and pepper. Cook the sauce until thickened, about 10 minutes, over low heat, whisking frequently.
  4. Add a ladle-full of white sauce to the buttered dish making sure the bottom is covered.
  5. Place two fresh lasagna sheets over the sauce. If the pasta sheets are too long, run them up the sides of the dish for crunchy corners when the lasagna bakes.
  6. Scoop half of the Ricotta cheese mixture over the lasagna noodles, spreading evenly.
  7. Place half of the butternut squash over the Ricotta.
  8. Arrange two more fresh lasagna sheets over the squash.
  9. Add two ladle-full of white sauce over the lasagna noodles.
  10. Sprinkle the sautéed mushrooms over the sauce.
  11. Top the mushrooms with two more fresh lasagna sheets.
  12. Place the last of the butternut squash over the lasagna sheets.
  13. Top the squash with the remaining Ricotta mixture.
  14. Cap the lasagna with the Mozzarella cheese then the Parmesan cheese.
  15. Coat a piece of foil large enough to cover the lasagna with cooking spray. Cover the lasagna with the foil for 45 minutes. Remove the foil, turn the oven to broil and cook the lasagna for an additional 7-10 minutes, until browned. Allow the lasagna to cool for 20 minutes before serving.

Serves eight or six very generously.

Filed Under: American, Cheese, Entrees, Mushrooms, Pasta, Vegetables Tagged With: , , ,
21 October 2012 Creamy Tomato and Basil Soup

Creamy Tomato and Basil Soup

October 21, 2012 By

Tomato soup and a grilled cheese sandwich. What could be more classic and comforting on a cool evening? In the below photo, I pair this simple-to-make soup with a sharp Provolone and Sopressata grilled cheese for a bit more upscale feel.

Since it uses canned tomatoes, this soup can be made in the middle of winter and its punch of fresh basil will give it a fresh, delicious, summery taste.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 6 celery ribs, chopped
  • 1 medium red bell pepper, chopped
  • 3 cans (14-1/2 ounces each) diced tomatoes, with their juices
  • 2 Tbsp. tomato paste
  • 1 cup basil leaves, coarsely chopped
  • 3 tsp. granulated sugar
  • 3 tsp. salt
  • 1/2 teaspoon pepper
  • ¼ cup water mixed with 1 tsp. corn starch
  • 1 ½ cups whole milk

Directions:

  1. In a large heavy saucepan, warm the oil over medium heat for a minute then sauté the onion, celery and red bell pepper for 5-6 minutes or until tender.
  2. Add the tomatoes and tomato paste to the vegetable mixture, cover and simmer over medium-low heat for 40 minutes.
  3. Remove the soup from the heat, stir in the basil, sugar, salt and pepper.
  4. Using an immersion blender, puree soup until very smooth, for about 3 minutes. Alternatively, puree the soup in two batches using a blender.
  5. Add the corn starch mixture and the milk to the pureed soup and continue to cook over low heat for 10 minutes (do not boil), until slightly thickened.

Makes 8 starter servings or 6 entrée servings.

Filed Under: American, Soups, Vegetables Tagged With: , , ,
12 October 2012 Raspberry Crumb Bars

Raspberry Crumb Bars

October 12, 2012 By

I am always excited when someone sends me a recipe that I am allowed to publish and share with you. This super simple and delicious recipe comes from my Marketing Intern, Kayla, who bakes these bars and brought them to work last week. This recipe is her Grand-Mother’s.

Crust Ingredients:

  • 1 ½ sticks of butter, softened
  • 2 eggs
  • 1 cup granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. pure vanilla extract
  • 2 cups all-purpose flour
  • 18-ounce jar of high-quality raspberry jam

Crust Directions:

  1. In the bowl of an electric mixer, cream the butter until light and fluffy, about 2 minutes.
  2. Gradually add the sugar to the butter until incorporated.
  3. Add the eggs, one at a time, beating well after each one.
  4. Add the vanilla.
  5. Add the baking powder to the flour then incorporate the flour into the butter mixture, a half cup at a time, until just combined. Do not overmix.
  6. Pat the crust onto the bottom and a bit up the sides of a greased, 13×9 pan.
  7. Spread the jam over the crust. Set aside.

Crumb Topping Ingredients:

  • 2 sticks of butter, softened
  • 3 cups all-purpose flour
  • 1 ½ cups granulated sugar

Crumb Topping Directions:

  1. Preheat oven to 350 degrees.
  2. Combine the ingredients in a large bowl using fingertips. When butter has been mostly incorporated with the dry ingredients, crumble the topping over the raspberry jam in the pan.
  3. Bake for 45 minutes or until golden brown.

Makes about 18 bars.

Filed Under: American, Desserts, Fruits Tagged With: , ,
5 October 2012 Strip House Blueberry Mint Mojito

Strip House Blueberry Mint Mojito

October 5, 2012 By

Photo by The Glazier Group

I am excited to share with you a super sexy and tasty cocktail I sipper at Strip House in Livingston, NJ. Beyond the delicious food served by Chef Bill Zucosky, the cocktails served at this popular New Jersey Steakhouse are to-die-for.

Ingredients:

  • 2 Lime Wedges
  • Handful of Fresh Blueberries
  • 1 oz. Simple Syrup
  • 2 oz. Bacardi rum
  • Club Soda
  • Mint Leaves

Directions:

  1. Muddle two lime wedges with blueberries, several mint leaves, and simple syrup.
  2. Add ice and rum.
  3. Shake well and pour into highball glass.
  4. Top with club soda.  Garnish with mint leaves and enjoy!

Makes 1 cocktail

Filed Under: Cocktails Tagged With: , , ,

4 Delicious Ways to Use Leftover Risotto

September 20, 2012 By

I just love risotto. Each time I make it, I make extra so I have leftovers that I can repurpose into other delicious dishes. Here are my four favorite ways to use leftover risotto:

  1. Fresh Mozzarella-Stuffed Arancini – the deep-fried, risotto-filled balls have a crunchy outer crust and a creamy, fresh Mozzarella-stuffed center. Click for recipe.
  2. Stuffed Portobello Mushrooms – risotto fills the caps of large portobello mushrooms which are then baked to melt a cheesy topping. Click for recipe.
  3. Risotto Cakes – the pan-fried cakes are a perfect pairing for so many things. Click here for recipe.
  4. Chicken Risotto Soup – the wine and Parmesan flavors of the risotto give this simple soup a deep, rich taste. Click for recipe.

If you have a favorite way to use risotto leftovers, please share by leaving a comment.

Veronique

Filed Under: Entrees, Italian, Mushrooms, Sides, Soups Tagged With: , ,
18 September 2012 Porcini Mushroom Risotto Cakes

Porcini Mushroom Risotto Cakes

September 18, 2012 By

A great side dish that is also a super way to use up leftover risotto is the risotto cake. Serve a risotto cake over a simple salad or as a side dish to your favorite protein to please the whole gang.

Ingredients:

  • 3 cups leftover Porcini Mushroom Risotto, chilled
  • 2 large eggs, beaten
  • 2 cups Panko bread crumbs
  • 8 Tbsp. vegetable oil

Directions:

  1. Preheat oven to 200 degrees.
  2. Working quickly with the cold risotto, create 8 risotto patties with your wet hands.
  3. Put the eggs and the Panko bread crumbs in separate bowls.
  4. Dip 4 risotto cakes in the egg then coat in Panko.
  5. Heat 4 tablespoons of oil in a large nonstick skillet over medium-high heat for 2 minutes. Add the four risotto cakes and fry, turning once, until browned, about 5 minutes. Remove the 4 cakes to a paper towel-lined plate. Pat excess oil with the paper towels then transfer to a baking sheet, cover with foil and place in the oven to keep warm.
  6. Repeat steps 4 and 5 with the remaining 4 cakes.

Makes eight risotto cakes.

Filed Under: American, Eggs, Italian, Mushrooms, Sides, Starters Tagged With: , , ,
17 September 2012 Chicken Risotto Soup

Chicken Risotto Soup

September 17, 2012 By

Chicken soup might be one of the most comforting dishes. Add flavorful leftover risotto to the soup and you have the ultimate bowl of comfort food love.

Ingredients:

  • 1/4 cup vegetable oil
  • 1 medium onion, chopped into small dice
  • 4 celery ribs, chopped into small dice
  • 3 carrots, chopped into small dice
  • 1 tsp. each, salt, pepper, dry thyme
  • Meat from small plain deli chicken, chopped into bite-size pieces
  • 48-ounce can chicken broth
  • 1 cup leftover Porcini Mushroom Risotto

Direction:

  1. In a large, heavy saucepan over medium, sauté the onions, celery and carrots in oil for 10 minutes, until vegetables begin to soften, stirring occasionally.
  2. Add the seasonings and chicken pieces and cook for an additional 3 minutes, stirring occasionally.
  3. Add the broth and risotto, lower the heat to medium-low and simmer for 45 minutes.

Makes 6-8 servings.

Filed Under: American, Chicken, Italian, Mushrooms, Soups, Vegetables Tagged With: , , ,
13 September 2012 Risotto Stuffed Portobello Mushrooms

Risotto Stuffed Portobello Mushrooms

September 13, 2012 By

Portobello mushrooms are so versatile. Meaty, they can take the place of meat in many instances. I enjoy grilling whole portobellos and stuffing them with something equally as delicious, in this instance, mushroom risotto. Feel free to vary the cheese your top these tasty babies with.

Ingredients:

Directions:

  1. Oil up each mushroom and sprinkle with the seasonings. Cook on a grill for about five minutes, turning a couple times during cooking. Alternatively, cook in a 400 degree oven for 10 minutes.
  2. Divide the risotto into two portions. Take one portion and scoop it onto a grilled mushroom. Top with two ounces of cheese. Repeat with the second mushroom.
  3. Place both mushrooms back on the grill and cook for three additional minutes, with the lid closed, until cheese has melted.

Makes two side dishes or one meal.

Filed Under: American, Cheese, Entrees, Italian, Mushrooms, Sides, Starters Tagged With: , , ,
12 September 2012 Fresh Mozzarella Stuffed Arancini

Fresh Mozzarella Stuffed Arancini

September 12, 2012 By

Gooey, cheesy core, creamy risotto and crunchy, deep-fried outer shell. Seriously, how could this concept ever be bad?! Introducing the Arancini. I order this Italian favorite nearly every time a restaurant offers it and I love to use leftover risotto to make my own at home.

While the Arancini can be stuffed with just about anything (ground meat, various cheeses, grilled vegetables, short rib meat), this simple version showcases fresh Mozzarella.

Ingredients:

  • Vegetable oil for frying
  • ½ cup freshly-grated Parmesan cheese
  • 1 large egg, beaten in a small dish
  • 2 cups leftover risotto, cold from the fridge
  • 4 small fresh Mozzarella balls (Bocconcini)
  • 1 ½ cups Panko bread crumbs
  • Sea salt

Directions:

  1. Add enough vegetable oil to a small saucepan to fill it a little less than half full – should be about 3” of oil. Heat the oil to 350 degrees on medium-high heat, about 4 minutes. If you don’t have a deep-frying thermometer, the oil is ready when some bread crumbs thrown in it immediately fry up and brown but don’t burn.
  2. Add the Parmesan and the beaten egg to the risotto and combine well with fingers or a wooden spoon to fully incorporate.
  3. Divide the risotto in four portions. Shape a portion into a ball and insert a Mozzarella ball in the center of the rice. Reshape risotto over the Mozzarella to ensure the cheese is fully covered. Repeat with three remaining portions.
  4. Roll the four rice balls into the bread crumbs to fully coat.
  5. Working in batches of two, carefully add the rice balls to the hot oil and cook until golden brown, about 5 minutes. Transfer the rice balls to paper towels to drain and sprinkle a pinch of salt on each.
  6. Serve hot with Easy Marinara Sauce.

Makes four Arancini.

Filed Under: American, Cheese, Eggs, Entrees, Italian, Sides, Starters Tagged With: , , , , ,
« Previous Page
Next Page »