from Real SimpleIt’s finally brisk outside and among the wonderful things this brings (jackets, hot drinks, autumn air to name a few) it means it is chowder season. Real Simple usually offers easy recipes that pack more punch than their ease and limited ingredients would suggest, and this thick, potato and pancetta enhanced belly warming Scallop Corn Chowder is no different.
from “Cold-Weather Cooking” by Sarah Leah ChaseThere’s something special about this Lamb Burger with Chevre and Cilantro. It stays moist even when cooked past medium and packs a whole lot of flavor. Top with the usual condiments and even add some harissa for a kick. While the recipe calls for grilling, pan frying works just as well.
From MikeReaders of my blog are probably familiar with my friend Mike and his culinary ingenuity (he’s made home made White Castles, churros donuts, a Momofuku menu, and Oktoberfest pretzels in the past) but at work, he’s somehow never won a prestigious bake off… until now! This creative Root Beer Float cupcake comes from a modified Food Network recipe below. I was lucky enough to try one before they went to the office and fond it much like a nice gingerbread cake with home made frosting, yum!
Ingredients
Root Beer Cake:
1 cup butter
1 2/4 cups granulated sugar
1/4 molasses
3 cups whole wheat flour
1 1/2 tablespoons baking powder
1/4 teaspoon ground sassafras root
1/4 teaspoon ground cloves
1/2 teaspoon salt
4 1/2 teaspoons root beer (I used Virgil’s or Manhattan Special’s Sarsaparilla, skip the fake sugar low grade sodas)
4 eggs
1 tablespoon root beer extract
1 teaspoon vanilla extract
1 cup milk
Vanilla Cream Frosting:
3 3/4 cups confectioners’ sugar
1 1/4 cups butter
2 1/2 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees. Grease and flour two cupcake trays (this makes about 24 cupcakes). I flour the bottoms with cocoa powder since this is a brown cake, so not only does it not show the white flour spots, but it also adds a toasted chocolate taste).
In a large mixing bowl, cream the butter; then add the sugar and molasses, and continue mixing until light and fluffy.
Meanwhile, sift together together the cake flour, baking powder, salt, sassafras root and cloves.
With the mixer on low speed, gradually add the eggs one at a time, and then the bottled root beer to the butter mixture until blended. Mix in the root beer and vanilla extracts. Alternately add the flour mixture and milk to form a smooth batter.
Pour the batter into the prepared pans and bake until just set, about 15 to 18 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
In a standing mixer fitted with the whisk attachment, combine the confectioners’ sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
Place the frosting into a pastry bag or a ziplock bag with a corner cut off. Then pipe the icing like a soft serve ice cream on top of each of the cup cakes. I then chilled the cupcakes for 30 minutes to let the icing set and finished them off with a 1/3 of a cut drinking straw and a 1/2 of a mini pretzel rod on top of each.
Click here for the rest of Rootbeer Float Cupcakes
from Rachael RayAs difficult as she can be on the ears, Rachael Ray may just know a thing or two about your taste buds. This Uptown Down Home Chili is superb and like all chilis, even better the next day. Shiitakes, portabellas, imported beer, Worcestershire, smoked gouda and chipotle lend the “uptown” flavoring – a sophisticated and unique blend of chili sure to please all fans of big flavor. I messed up my fresh direct order and had no chipotle on hand but made do with some chipotle flavored salsa and a hand full of chili powder spices. This would be perfect for the rainy weather we’re getting.
from Ellie KrigerWhile the Summer season is officially over, with lingering 90 degree days I think we can safely get in a few more sunshiny dishes like this easy and delicious Fish Taco with Chipotle Cream. The recipe comes from Ellie Krieger, a Food Network star unfamiliar to me (maybe because she’s all about healthy) but if her version of health food is this tasty, maybe I’ll look into more of her recipes.
from GiadaMousse, as most desserts, seems too time consuming for me to make often, but this Ricotta Raspberry Mousse is as simple as can be. The best thing is that you can easily modify it with other flavors in place of raspberry, but the tart fruit is lovely especially for early Fall. This would be perfect if you had a last minute dessert to make for a dinner party, all you need is jam, whipping cream, confectioners sugar and ricotta (it calls for whole milk but I used lower fat). Just be sure to give it at least an hour in the fridge before serving.
from Food NetworkI am always intimidated to make a restaurant favorite, especially one as seemingly complex and delicate as Bahn Mi. But.. if the recipe changes things up a bit like this Vietnamese Bistro Burger, I am more up to the challenge. These are so good, Mike said I could win some sort of Food Network challenge with them.. except that I got the recipe from Food Network Ultimate Recipe Showdown. One more time that Asian flavor, ground pork and I get along swimmingly.
from Food NetworkNow, I know that traditional Tandoori Chicken should be made in a Tandoor oven, and most recipes are a bit more time consuming – but I have no such oven and I have no qualms about cutting corners in the kitchen so long as the results are as tasty as this one. I let the chicken thighs marinate for about 30 minutes rather than thirty and paired it with couscous.
Homemade via MikeThanks to Mike for the following recipe and bringing them to my party!!
The churro donuts were a modified recipe, but here’s a edited version with my additions
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoons mexican chili powder
1 lime
3 cups whole wheat flour
1 cup buttermilk
3 eggs
1 tablespoon honey
1/2 cup butter, melted
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a donut baking pan.
In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon, chili powder and flour.
Mix buttermilk, eggs, honey, zest from the lime and the juice from one half of the lime and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan filling them halfway.
Bake 8-9 minutes in the preheated oven, until golden brown.
While donuts are still baking, prepare two bowls. one will have the lime juice from the other half of the lime, and two tablespoons of buttermilk. the other will have a mixture of 2 parts sugar, one part cinnamon.
while the donuts are still warm roll each one in the liquid mixture followed by the sugar mixture. let cool and enjoy.
from Rachael RaySummer is the time for crab and I am always looking for new ways to use it. Last we I tried a couple recipes and this Rachael Ray Crab Salad with Orange and Oregano on Grilled Sourdough was a big winner. Easy, no cook, and flavorful, I had to make a few changes to the recipe – I acutally didn’t have oregano, so skipped it and left my sourdough un-grilled. Still great with modifications though.