My new favorite containers

Earlier this winter, my flour container cracked. The thought of replacing it had been lingering in the back of my mind, but hadn't yet made my priority list. However, last month I went to visit my (bride-to-be!) friend Erin and had the opportunity to stop at Bed, Bath & Beyond . . . and look what I found . . .

This, my friends is one of Oxo's new storage containers. And I LOVE it. It has an airtight seal, and true to Oxo's easy-to-handle design mission, it is very easy to use. Sometimes I get it out of the pantry cabinet just to pop the handle, hear the air seal work, and marvel at how wonderful it is. Just kidding! But it is a fantastic container and I'm hoping maybe more Oxo containers will make their way to my pantry cabinet (hint, hint). If you're not looking for new pantry storage containers, sorry to bore you . . . but if you are, I highly recommend these.

Super-fast mini meatloaves

This recipe is absolutely perfect for a quick, tasty dinner. It is easy to prepare and bakes in a fraction of the time a normal meatloaf would require. I thought it was really good. I'm still not 100% sure what Ken thought; our conversation went something like this:

Me: "How do you like the mini-meatloaf?"
Ken: "It's kind of like a hamburger."
Me: "Okay, on a scale of 'I-never-want-to-eat-this-again to lets-eat-this-every-week,' what do you think?"
Ken: "I'd give it an 8."

I'm not sure where that fits into the scale I gave him, but I think this will become a regular at our house (especially if I can formulate some nutrition info).

Mini Meatloaves
1 pound ground beef (at least 85% lean)
1 large egg, lightly beaten
1/2 cup panko (Japanese-style breadcrumbs, available at most grocery stores)
1/2 cup shredded cheddar cheese
1 tsp. salt
1 tsp. pepper

Sauce:
Mix equal parts (2 tbsp. of each should do it) of:
barbecue sauce
honey
spicy brown mustard
tomato paste (or ketchup)

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; lightly brush with olive oil.
2. In a small bowl, mix together sauce ingredients.
3. In a medium bowl, mix together beef, egg, panko, 1/2 cup cheddar, salt, and pepper. Form into four 2x4-inch loaves; place on prepared baking sheet. Brush each with sauce mixture. (Optional: use an additional 1/2 cup shredded cheddar to top sauce mixture)
4. Bake at 450 for 15-20 minutes, or until loaves are cooked through.

Tip: After baking sheet is removed from the oven, (with your oven mitts still on) roll up a kitchen towel and place it under one side of the baking sheet to allow liquids to drain away from the meatloaves.

Adapted from Everyday Food.

Gourmet's Pear-Almond Tart

Yes, this is it . . . the "beautiful thing" from Gourmet magazine I've been teasing you about since last week. I made the tart on Saturday (along with the lemon bars, pork chops with apple & sage sauce, and biscuits . . . thank goodness for help from Amanda). Throughout the various stages of preparation, this tart earned several different names . . .
First, "High Maintenance Tart," because it had so many steps and the preparation seemed a bit fussy. Second, "Supermodel Tart," due to its high-maintenance status, but with the promise of astounding beauty. Third, "Punk" . . . when the crust misbehaved. Fourth, "We-should-have-read-the-instructions-before-starting-this" tart, because then we would have realized that the recipe clearly stated it would take four hours from start to finish. Fifth "Quadruple-Baked Tart," as it required a return trip to the oven after every step of preparation.
Finally, it came out of the oven and we snapped a quick picture before we sliced into our masterpiece. We didn't get to try it right away because I had to get to a basketball game and Amanda headed home with her portion. Based on the appearance of our creation, at this point it became "Gourmet magazine obviously has staff with baking skills - or photoshop skills - that greatly exceed ours" tart.

So how did it taste? I'm probably not the best person to ask. It was certainly good, but I think I was a little jaded by the 4-hour prep time. I was expecting something spectacular. I ate one slice, Ken ate a couple. We shared the rest with his parents and brothers on Sunday. Today, his mom asked me for the recipe for "That other pie," meaning not my signature apple pie, but the pear-almond tart with multiple names. And she's not really into lots of new recipes. So apparently, four hours excluded, it was really delicious.

If you find yourself with time on your hands and want to try it, the recipe is on the Gourmet website. There is also a picture of the tart, so you can see how Gourmet makes it look so beautiful.

What's Cooking This Week

I have come across several delicious-sounding recipes lately . . . resulting in a huge 'to-cook' list! Here are a few I'm planning to make in the next week:

White Chili
Mini Honey-Mustard Meatloaves
Guacamole Cilantro Lime Cheeseburgers

Pork Chops with Apple-Sage Sauce + Biscuits

If a prize for "ugliest sauce to accompany pork chops" existed, I think the apple sage cream sauce featured in this post might win. It smelled and tasted great, but left a lot to be desired in terms of presentation. I tried to hide it with a sage leaf and also tried to distract you with the colorful salad greens. Sloppy appearance aside, the pork chops with apple sage cream sauce made a great Saturday lunch.

Pork Chops with Apple and Sage Cream Sauce

4 boneless pork loin chops, 3/4 inch thick
1 tbsp. vegetable oil
salt and pepper (preferably freshly ground)

Sauce:
1 medium Granny Smith apple, peeled, cored, and sliced into wedges
1/2 medium onion, sliced thin (about 1/2 cup)*
1/4 tsp. salt
1/3 cup apple cider
3 tbsp. applejack or brandy
1/2 cup chicken broth
2 tbsp. minced fresh sage leaves
3 tbsp. light cream cheese
2 tsp. cider vinegar

1. Pat pork chops dry with paper towels, then season each side with salt and pepper. Heat oil in a 10 or 12-inch skillet (use one with a lid) over medium-high heat until just smoking. Lay the chops in the skillet and cook until light brown, about 3 minutes. Turn the chops over, reduce the heat to medium, and continue to cook until the center reaches 130 degrees (with an instant read meat thermometer), 5 to 10 minutes.
2. Transfer chops to plate, cover with foil and allow them to rest until the center reaches an internal temperature of 140-150 degrees, 5 to 10 minutes.
3. Meanwhile, add apple, onion, and 1/4 tsp. salt to the oil/drippings left in the skillet, return to medium-low heat, and cook, covered, until the onion has softened, 8-10 minutes. Stir in cider and brandy, scraping up the browned bits in the skillet. Stir in the broth and sage; bring to a simmer and cook 5 minutes.
4. Pour any pork juices accumulated on the plate into the skillet. Whisk in cream cheese and continue to cook until the sauce has thickened, about 1 minute. Remove skillet from heat. Stir in vinegar; season with salt and pepper to taste. Spoon sauce over pork to serve. Four servings.

Per serving:
Pork chops only: 330 calories; 15 g fat; 110 mg cholesterol; 0 g carbs; 44 g protein; 0 g fiber; 8 points. Sauce only: 90 calories; 2 g fat; 5 mg cholesterol; 10 g carbs; 2 g protein; 1 g fiber; 2 points.
* I substituted shallots for onions
Source: The Best Light Recipe, from the editors of Cook's Illustrated

I also made "Secret Trick 1860 Baking Powder Biscuits," from Marcy Goldman's A Passion for Baking. This was my first attempt at making homemade biscuits just for the sake of making homemade biscuits. I've made shortcake biscuits several times, which are conceptually similar, but never plain biscuits. I have a long list of things I want to make from A Passion for Baking, and decided to start with this recipe. The results? They were easy to make but were more bitter than I prefer. A shot of honey on top helped, but in my opinion, a good biscuit should be able to stand alone. I suspect the baking powder is to blame, but I am afraid the biscuits would not rise enough if I reduced it. I plan to continue my quest for a great biscuit recipe, but in the meantime, here is the recipe:

Secret Trick 1860 Baking Powder Biscuits
1 tbsp. lemon juice
3/4 cup whipping cream
2 cups all-purpose flour
1 tbsp. sugar
1/2 tsp. salt
4 1/2 tsp. baking powder
1/2 tsp. baking soda
3 tbsp. shortening
3-4 tbsp. unsalted butter, cut into pieces

1. In a measuring cup, stir whipping cream and lemon juice together; let stand a few minutes.
2. Preheat oven to 425 degrees. Stack two baking sheets together and line top sheet with parchment paper (I think you could use just one if you have Airbake double-walled baking sheets). Arrange oven rack to upper third position.
3. Whisk together flour, sugar, salt, baking powder and baking soda. Cut in butter and shortening to make a coarse, grainy mixture. Drizzle soured cream over mixture and stir lightly with a fork to blend. Turn out onto a lightly floured surface and knead 8-10 times until mixture is just rollable.
4. Pat or roll out to 1-inch thickness and cut into 2-inch disks. Place on prepared baking sheet; brush tops with milk, cream, or melted butter. Bake until golden, about 12 minutes.

Source: A Passion for Baking by Marcy Goldman

When life gives you lemons . . .

. . . make lemon bars

I know the old saying is "When life gives you lemons, make lemonade," but to be honest, lemonade just didn't sound like a good way to use the lemons life gave me (specifically a bag of big, juicy organic lemons). However, I wasn't sure exactly what I did want to make. I looked to my Luscious Lemon Desserts cookbook for inspiration, and came up with four options for my most recent poll. Although I was secretly hoping the lemon pudding cakes would win, lemon bars received the most votes.

I added lemon bars to my (overly ambitious) list of things to make this weekend . . . thank goodness my friend Amanda came over to help (and to fill me in on the tropical vacation she just returned from . . . lucky girl).

















Classic Lemon Bars
1 cup plus 2 tbsp. all-purpose flour
1 3/4 cup powdered sugar, plus additional for dusting
2 tbsp. finely grated lemon zest
pinch of salt
1 stick (1/2 cup) unsalted butter, chilled and cut into small pieces
3 large eggs
1/4 cup plus 3 tbsp. fresh lemon juice

1. Preheat oven to 350 degrees. Butter bottom and sides of 8-inch square baking pan.
2. Whisk together 1 cup of flour, 1/4 cup powdered sugar, lemon zest, and salt in a medium bowl. Cut the butter in with a pastry blender until the mixture resembles coarse crumbs. Knead dough in bowl until it begins to come together.
3. Transfer dough to prepared baking pan, press it evenly into bottom of pan. Bake for 25 minutes, or until lightly golden brown. Let cool on a wire rack while making filling.
4. Whisk together the remaining 1 1/2 cups powdered sugar, the remaining 2 tbsp. of flour, and the baking powder in a small bowl.
5. Beat the eggs with an electric mixer on high speed (in a medium bowl) for about 2 minutes, or until tripled in volume. Reduce mixer speed to low; add sugar mixture and beat until just blended, scraping down side of bowl. Add lemon juice and beat until just blended.
6. Pour the lemon mixture over the crust and bake 18 to 20 minutes, until the filling is just set in the center. Let cool in pan on wire rack.
7. Just before serving, lightly sift powdered sugar over bars and cut into 2-inch squares. Store in an airtight container.

Notes: The filling mixture will not be very solid when you pour it on top of the crust - don't worry about it! They will turn out great! Also, this recipe is a good candidate for lining the baking pan with foil (and greasing the foil) so the bars lift out easier - mine stuck to the sides of the pan.
Source: Luscious Lemon Desserts by Lori Longbotham

Coming Soon . . .

I've neglected my blog and my cooking this week (it's been a little stressful), but this weekend - lookout - I'm planning all kinds of great things to make up for it. Here's a little preview:

Pork Chops with Apple & Sage Cream Sauce
Secret Trick 1860 Baking Powder Biscuits
Classic Lemon Bars
. . . and (hopefully) a beautiful looking thing I saw in the March issue of Gourmet (hint: it's in the "Alsatian Sensation" feature)

A Beef Lesson + Bistro Beef Kabobs

Did you know there are five basic tastes? Sweet, sour, salty, bitter . . . and . . . umami. Yes, that's right, umami. A Japanese word, Umami (oo-MOM-ee) is a savory/meaty taste . Since we're on the subject of beef, you would be correct to assume the umami taste is found in beef. Additional umami-rich foods include red wine, tomatoes, mushrooms, cheese, soy sauce, truffles (not the chocolate kind), potatoes, seafood, and more.
When umami-rich foods are paired together, a magnification of flavors occurs, which explains why beef is commonly paired with many of the foods listed above.

My daily dose of umami came in the form of Bistro Beef Kabobs, another recipe from the Healthy Beef Cookbook. While this recipe may not be at the very top of my all-time favorites list, it is good - and extremely easy to prepare (unless you have an irrational fear of using the broiler, as I do . . . more on that later).








Bistro Beef Kabobs
1 1/4 lb. boneless beef sirloin steak, cut into 1-inch pieces
2 tsp. vegetable oil
2 tsp. coarse-grain Dijon-style mustard
2 tsp. red wine vinegar
1 clove garlic, minced
1/2 tsp. black pepper

Combine oil, mustard, vinegar, garlic, and pepper in a medium bowl; add beef and toss to coat.
Thread equal amounts of beef onto four 12-inch metal skewers, leaving a small space between each piece. Place kabobs on rack in broiler pan; broil 8-10 minutes (for medium-rare to medium beef), turning occasionally. Let stand a few moments before serving. Enjoy with a glass of red wine, which will enhance the umami . . . okay, that wasn't really in the instructions. But it should have been!

The recipe calls for serving the kabobs with broccoli pilaf . . . but Ken would probably be scared off by the name alone, so I didn't make the broccoli pilaf. Consequently, I'm not sure about the nutrition facts for the kabobs on their own. I also substituted tri-tip steak for the sirloin, and regular Dijon mustard instead of coarse-grain Dijon mustard, because that's what I had in stock.

mocha sweetheart pictures, part two

Mmm . . . Chocolate mocha sweethearts . . .
Happy Valentine's Day!

mocha sweetheart pictures, part one

Chocolate Mocha Sweethearts - before tops are dipped in chocolate













Chocolate mocha sweethearts - still unglazed, but with a red neon glow filter applied















Pictures of the finished product (without cheesy red glow) coming tomorrow!

Chocolate Mocha Sweethearts

I'm planning to make Chocolate Mocha Sweethearts tomorrow night to take to the office on Valentine's Day (so if you know my co-workers . . . shhhh . . . don't ruin their surprise!). I've had this recipe for a few years (long enough to forget where it originated), and seem to make it only on Valentine's Day each year. I'm not sure why . . . they could easily become "Chocolate Mocha Stars" or "Chocolate Mocha Leaves" or even just "Chocolate Mocha Squares."

I'm also going to make some for my friend Amanda, because I messed up our plan to go to Chocolate Night at the Busy Bistro tonight. We went last year, with our friend Amy, and it was absolutely incredible. Every part of the meal included chocolate - the salad, the entree, and the seemingly endless desserts . . . it was heaven . . . but I haven't been feeling well so I stayed home and made homemade chicken noodle soup instead. Maybe I'll host my own chocolate night sometime this spring since we didn't get to go. It would be a daunting task to try to make it as good as Busy Bistro's, but if I don't try, even though I'm sure I'll be feeling better . . . I'm still going to feel bad about causing us to miss the big event.

I'll post pictures in a few days, but thought I'd post the recipe in case you'd like to make them for your sweetheart this Valentine's Day.

Chocolate Mocha Sweethearts
4 squares unsweetened chocolate (such as Baker's) (4 oz. total, if substituting another brand)
3/4 cup butter
2 cups sugar
4 eggs (room temperature)*
1 tsp. vanilla
1 cup flour
1/4 cup instant coffee granules
6 squares semi-sweet chocolate, melted (such as Baker's) (6 oz. total)

1. Preheat oven to 350 degrees (325 if using a glass baking dish). Line 9x13 pan with foil; grease foil.
2. Melt unsweetened chocolate and butter together in double boiler (or microwave . . . about 2 minutes on medium power in a large bowl . . . stir until chocolate is completely melted).
3. Stir in sugar. Add eggs and vanilla; mix well. Add coffee and flour; stir until well blended.
4. Spread mixture into prepared pan. Bake 30-35 minutes or until toothpick comes out with fudgy crumbs. Do not overbake. Cool in pan.
5. Remove foil & brownies from pan. Cut into heart shape (with a cookie cutter**); dip top of each heart into melted chocolate. You might need to refrigerate the hearts until the chocolate has set.

* Tip: to bring eggs to room temperature, immerse them in a bowl of warm - not hot - water for 5-10 minutes.

I rely on this tip often - I can never remember to get the eggs out in advance . . . and the one time I did remember, the eggs rolled off the counter and busted on the floor . . .

** Another tip: freeze the brownie scraps leftover from cutting out hearts in a freezer-type storage bag. Use later for snacking or stir into ice cream.

Post script: I found the original recipe on kraftfoods.com - complete with nutritional information . . . and guess what? They're really not as bad for you as you might think (plus chocolate has heart-healthy antioxidants)! Based on the recipe making 17 total servings (two 1.5 inch hearts are one serving), a serving yields 160 calories, 9 g fat, 1 g fiber, and 4 points. The original recipe also calls for 1/2 cup suisse mocha mix (instead of 1/4 cup instant coffee), which would probably result in a milder, slightly sweeter brownie. If you don't like coffee, you could reduce the coffee flavor by using the mocha mix instead, or by further reducing the amount of instant coffee granules (down to 1 tbsp.). Whatever you do, don't substitute 1/2 cup instant coffee granules for 1/2 cup mocha mix - that will result in brownies with a strong (slightly bitter) coffee taste.

Seven steps to s'more cookie bars

I found this recipe on another blog (Baking Bites, maybe, I can't remember) and have been waiting for an opportunity to try it. Specifically, an opportunity in which other people would eat the majority of these bars, thus not tempting me to eat too many. Turns out, the Super Bowl gathering was a perfect opportunity. If you love s'mores (as I do), I think you'll really like these bars. I thought of a few modifications I'd try next time, so I included those in the recipe below to make preparation a little easier.
















S'More cookie bars

1 stick (1/2 cup) butter, at room temperature
1/4 c. brown sugar
1/2 c. granulated sugar
1 large egg
1 tsp. vanilla extract
1 1/3 c. all-purpose flour
3/4 c. graham cracker crumbs
1 tsp. baking powder
1/4 tsp. salt
2 king-size milk chocolate bars
1 1/2 cups marshmallow creme

1. Process graham crackers to uniformly fine crumbs in a food processor. If you do not have a food processor, place graham crackers in a ziplock bag and crush them - a rolling pin or other heavy object will help.
2. Preheat oven to 350 degrees; grease 8-inch square baking pan (9-inch square will work fine too).
3. In a small bowl, combine graham cracker crumbs, flour, baking powder, and salt. Set aside.
4. In a large bowl, cream together butter and sugars. Beat in egg and vanilla. Add graham/flour mixture, beating at low speed until combined.
5. Divide dough in half. Press half of dough into an even layer on the bottom of prepared pan.
6. Remove lid and seal from marshmallow creme, heat jar in microwave for about 15 seconds (this will help make it spreadable). Spread marshmallow creme evenly over dough. Break chocolate bars into pieces, arrange in a single layer on top of marshmallow creme. Place remaining dough in even, single layer on top of chocolate (tip: press or roll dough out on a silpat, piece of parchment paper, or piece of wax paper, then invert onto chocolate/marshmallow).
7. Bake at 350 degrees for 30 minutes, or until lightly golden brown; cool before cutting.

Life is just a bowl of cherries . . .

(Or in this case, a martini glass of cherries - because it looked cooler than any of the bowls I have)

On Saturday, I had to travel for work. I wasn't particularly excited about it, mostly because it involved 5:00 a.m. - which is not my favorite time on a Saturday (or any other day, for that matter!). Good thing I went though, because on my way home I got to stop at Schnuck's (home of groceries I can't find locally) . . . and I bought these beautiful cherries. I took some to the Super Bowl party we attended, and I've been snacking on the rest.

Because they're starting to turn my fingers red, I decided to search for some cherry recipes. In the process, I came across a recipe for a salad that sounds very similar to the Orchard Harvest salad at Panera (which is hands-down one of my favorite foods). I'll post the recipe as soon as I test it to find out just how similar it is!

Beef Tortilla Soup

My last poll - "Which recipe from the Healthy Beef Cookbook should I feature next?" - resulted in a three-way tie between Beef Tortilla Soup, Bistro Beef Kabobs, and Pot Roast with Maple Sweet Potatoes and Cider Gravy. Poor Thai Noodles with Beef & Broccoli - it was left all alone with only one vote.

I've never had a poll result in a tie before, so I decided I will feature all three recipes. I chose Beef Tortilla Soup as the first, because soup sounded like a good antidote for today's snow storm. As mentioned above, this recipe is from the Healthy Beef Cookbook. If you love beef, have a freezer full of beef, eat beef occasionally, or even eat beef only rarely, you should buy this cookbook. I truly think everyone should own this book, even vegetarians. Because I think it might even make vegetarians want to eat beef (and no, I am not getting paid to say this . . . I think my seven readers are already beef eaters, and half of them have received the cookbook from me as a gift). But consider yourself warned, I'll probably continue to gush about this book throughout the next three features.

Without further adieu, here is the recipe:

Beef Tortilla Soup
1 pkg. refrigerated fully cooked boneless beef pot roast
1 tsp. olive oil
1 cup chopped onion
2 tsp. minced garlic
1 tbsp. ground cumin
1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) petite diced tomatoes, undrained
1 can (14 oz.) beef broth
1 cup frozen corn
Optional: 1 tbsp. hot sauce
Optional: 2 tbsp. fresh chopped cilantro
Optional: 1/4 c. shredded reduced-fat cheddar cheese
Crunchy tortilla strips (recipe to follow)

1. Heat pot roast according to directions on package, but for half the amount of time suggested. Remove beef from package, discard gravy/juice. Shred beef with 2 forks. Set aside.

2. Heat oil in a large saucepan (or small stockpot) over medium heat. Add onion and garlic; cook 3-5 minutes or until onion is tender, stirring occasionally. Add cumin, cook and stir one minute. Stir in beef, beans, tomatoes, broth, corn (and hot sauce, if using); bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Add salt and pepper to taste.

3. Meanwhile, make Crunchy Tortilla Strips: Cut corn tortillas into 1/4-inch-wide strips, place in a single layer on a baking sheet and lightly mist with nonstick cooking spray. Bake 6-8 minutes at 400 degrees or until crisp.

4. Ladle soup into bowls; top each serving with cheese and tortilla strips. Garnish with cilantro, if desired (or add avocado slices if you have an avocado you need to use!).

Makes 4 servings. Per serving: Calories 405; fat 11 g; cholesterol 85 mg; fiber 10.3 g. 8 points.
This soup is an excellent source of fiber, protein, vitamins B6 and B12, iron, selenium, and zinc and is a good source of niacin.

Possible substitutions:
1. Substitute 3 cups shredded, fully cooked traditional pot roast for the packaged pot roast.
2. Substitute 2 small jalapeno peppers, seeded and thinly sliced, for the hot sauce. Cook peppers with onions and garlic.

Note: Next time, I think I'll use an additional cup of liquid - maybe more beef broth or some tomato soup or juice, or maybe a combination. Or maybe not, because it was pretty good the way it was!

Shortcut ingredients . . .









Make this soup easier to prepare than to photograph =) . . .








Note: this recipe could easily be dairy free if you omit the cheese (and it does taste good without the cheese!)

Day-old brioche = awesome French toast

This weekend, I had the opportunity to sample a few treats from My Koog, a new bakery in Quincy. My Koog has French and German breads and pastries; brioche is one of their specialties. I brought home two mini-loaves. Have you ever tried to eat a mini loaf of brioche on its own? Maybe it was just me, or maybe it was the fact that I left it out on the counter overnight . . . either way, I just couldn't eat it plain . . . but it made great French toast. Tender, but not in the least soggy.

The recipe (using the word recipe here might be a little bit of an exaggeration) is: 8 slices of mini-brioche, each 1/2 inch thick, dipped into a mixture of 2 eggs and 3-4 tbsp. milk. Cook over medium-low heat in skillet with butter or cooking spray. Add maple syrup and you have a nice quick Sunday morning breakfast for two. Imagine how good this would be with fresh fruit on top in the summer . . .