Macarons

A friend made some wonderful macarons for a shower recently, and when asked for the recipe, sent a link to this video that had step by step instructions on how to make macarons.  I wrote down the ingredients, then deleted the email without writing down the instructions.

Usually I can figure out a recipe from just the ingredients - cream butter and sugar, add eggs, etc., but this one was more complex.  And I couldn't find the original link.  But then, I found this one from Martha Stewart that has the same quantity of ingredients (71 g almonds; 117 g sugar, etc.) so I'm assuming that the link was either from the Martha Stewart site, or Martha had someone help with the recipe, or something along those lines.

I'm posting the link so I don't lose it again. . . .plan to post the recipe, steps, etc. when I get a chance.

Hot chocolate mix

My younger son has been asking for hot chocolate lately.  I've been mixing cocoa powder with a little sugar and some warm milk (to make sort of a roux), then adding more warm milk, but this sounds a little easier.

From the Smitten Kitchen:

Decadent Hot Chocolate Mix
Adapted a little from Cook’s Illustrated

Yield: Just under 1 3/4 cups mix, enough for 9 cups

1/2 cup (100 grams) granulated sugar
1 tablespoon (8 grams) cornstarch
3 ounces (85 grams) semi-sweet chocolate
1/2 cup (40 grams) cocoa powder
1/4 teaspoon vanilla extract
1/4 teaspoon kosher salt

Combine all ingredients in a food processor and blend until powdery. Keeps at room temperature for up to 2 months.

To use: Heat one cup of milk. Add 3 tablespoons hot cocoa mix. Whisk over heat for another minute or two, until it begins to simmer and mix is completely dissolved. 

Other flavor ideas: 

Mexican Hot Chocolate (with some chile powder, cayenne and cinnamon)

Mint Hot Chocolate (with mint extract instead of vanilla; could also use mint chocolate chips)

Mocha Hot Chocolate (with a couple tablespoons of espresso powder)

Egg Rolls. . . .

5 Carrots shredded
1 head shredded cabbage
1 T salt
1 Can bean sprouts
1 onion, diced
½ pound ground beef, browned (optional)
Seasoning:
2 T oil
3 T soy sauce
1 T garlic powder
½ t black pepper
Add Seasonings to the filling and stir until it’s all coated.

Egg roll wraps
1 egg yolk
Vegetable Oil
Instructions
Filling: Mix the filling ingredients together except meat, sprinkle with the salt. Set aside for 30 minutes. Then squeeze the liquid out of the filling: Place a colander in the sink. Pick up a handful of the filling and squeeze. Water will come out. The colander helps to catch filling that drops. Place the squeezed filling in another bowl. Repeat until all the filling has had the liquid squeezed out. Your hands will probably get tired, but this is an essential step to get the right texture for the filling (otherwise it will be soggy).
Add Seasonings to the filling and stir until it’s all coated.
Fill the Wrappers: Scoop ¼ Cup of filling into the center of the egg roll wrapper. Seal wrap with egg yolk and roll up.  Deep fry in vegetable oil at 350*.

How to review a book

I forget where I found this, but I wanted to keep it.  In case,  you know,  I actually have time to read something.  And then have time to review it. . . .

1.) What did I like about the book? Was it funny? Did it make me cry? Did I like a character? Was it really interesting? Did I learn something new? Even if all the book did was make you feel good, then that’s what you right. It was a fun, relaxing read. It really brought an issue to life. Things like that. You can write about two sentences. If you’re having a hard time thinking of something specific, close your eyes and think of the book. The scenes that leap to mind are probably what you liked best about it. And unless they’re the end, you can describe those scenes. If you really liked how the book ended, just say that because we all know spoilers are no fun.

2.) What didn’t I like about the book? Was it hard to read? Did a character really get on your nerves? We’re none of us perfect, so if there’s a small flaw, you may want to note it.

3.) How did the book make me feel overall? Was I satisfied? Did I want more? Did something feel left out? Was the book relaxing? Intellectually stimulating? Just plain silly? So wonderfully sad, I can’t stop crying?

Answer those three questions and the next thing you know, you’ve written a review.

Roasted Spuds

I found a recipe for roasted potatoes.  It's quick, and very versatile.

Basic recipe:
4 potatoes
2 Tablespoons unsalted butter

Add-ons:
Salt, pepper, garlic, parmesan, paprika, cayenne

Preheat oven to 400

Clean the potatoes, then halve them.  Melt the butter in a cast iron skillet, then add seasonings to the butter. Place the potatoes cut side down in the butter.  Brush melted butter over the potato skins.  Bake 30 - 40 minutes.  Once the potato is done, remove pan and let them cool in the pan for about 5 minutes.

Chocolate Truffle Creme Brûlée

Chocolate Truffle Crème Brûlée
YIELD: 6 servings COOK TIME: 1 hour  TOTAL TIME: 4 hours
INGREDIENTS:

4 ounces bittersweet chocolate, very finely chopped
1 1/2 cups heavy cream
4 large egg yolks
1/4 cup granulated sugar
2 tablespoons cocoa powder
pinch salt
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
granulated sugar, for topping
DIRECTIONS:

Preheat oven to 300 degrees F. Place a folded dish towel flat inside a 13-by-9-inch baking dish (this will keep the ramekins from shifting around), and arrange four 6 ounce or six 4 ounce ramekins inside. Bring 3 to 4 cups of water to a simmer and keep warm.
Place chopped chocolate in a heat-proof bowl and set aside. In a saucepan over medium heat, warm heavy cream until it begins to steam.
In a bowl, whisk together egg yolks, granulated sugar, cocoa powder, and salt until smooth. Whisk in warm cream, 1/4 cup at a time, until mixture is warm to the touch and about half of cream has been added. Do this gradually, as you want to temper the egg yolks rather than cook them. Pour yolk mixture back into saucepan and whisk until incorporated.
Pour warm cream mixture over chopped chocolate; let sit for 30 seconds, then whisk until chocolate is melted and mixture is smooth. If you chopped your chocolate fine enough the residual heat from the cream should be more than enough to fully melt it. If not, return to saucepan and stir over very low heat until almost melted, then remove from heat and continue to stir until smooth. Whisk in vanilla.
Divide mixture evenly among ramekins. Place baking pan in oven, then very carefully pour hot water into the baking dish until it comes about half-way up the side of the ramekins.
Bake for 30 to 35 minutes or until centers are just set but still slightly jiggly. Remove from oven and let cool for 30 minutes, then carefully remove ramekins from water and let cool to room temperature on a wire cooling rack. Once cool, cover and refrigerate for at least 2 or until ready to serve.
About 30 minutes prior to serving, remove ramekins from refrigerator and allow to come to room temperature. Just before serving, sprinkle each custard with an even layer of granulated sugar, then caramelize with a kitchen torch, keeping the flame moving over the surface of the custards, until sugar is golden brown and bubbly. Let sit for 1 to 2 minutes to allow sugar to harden, then serve.

Crispy Chicken Sandwich with Buttermilk Slaw and Herbed Mayo

Crispy Chicken Sandwich with Buttermilk Slaw and Herbed Mayo

Yield: 4 Servings

For the chicken:

• 1 cup buttermilk
• 1 tablespoon hot sauce (preferably Tabasco)
• Kosher salt
• 4 skinless, boneless chicken cutlets (about 1 pound)
• 1/4 cup mayonnaise
• 2 tablespoons mixed chopped fresh herbs (such as basil, chives, and/or tarragon)
• 1/2 cup cornstarch
• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 3 large eggs
• Canola oil (for frying)
• 4 potato rolls (preferably Martin's)
• 2 tablespoons unsalted butter, room temperature/

For the buttermilk slaw:

• 1/4 cup buttermilk
• 1/4 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon honey
• Kosher salt
• 1/4 small green cabbage, thinly sliced (about 2 cups)
• 1 medium carrot, peeled, coarsely grated

• Prep the chicken:
• Combine buttermilk, hot sauce, and 2 tsp. salt in a large, shallow bowl. Add chicken, cover, and chill 2 hours.
• Meanwhile, combine mayonnaise and herbs in a small bowl; cover and chill until ready to use.
• Place cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 tsp. salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in flour mixture, shaking off excess. Repeat for a second coating. Place chicken on a lightly floured sheet tray; chill at least 15 minutes or up to 1 hour.
• Make the Buttermilk Slaw:
• Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
• Fry the chicken:
• Pour oil into a heavy-duty pot to a depth of 3/4" and fit pot with deep-fry thermometer. Heat oil over medium-high until thermometer registers 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 165°F on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
• Assemble the sandwiches:
• Spread rolls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttered side down, until browned and crisp, about 1 minute.
• Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, and remaining bun. Serve remaining slaw alongside.

Thanksgiving Recipes

Garlic-Aioli Roasted Turkey with Lemon-Parsley Au Jus

Several Recipes off of the Epicurious site. . . .I've made the triple cranberry before, but I might try the cherry cranberry sauce instead.

Garlic-Aioli Roasted Turkey with Lemon-Parsley Au Jus

Yield 8–10 servings

For the Turkey:

1 (12-14-pound) whole turkey, thawed if frozen

5 heads garlic, divided

3 tablespoons olive oil

1/2 cup mayonnaise

3 bay leaves

3 sprigs parsley

3 sprigs thyme

1 tablespoon coarse sea salt

1 1/2 teaspoons freshly ground black pepper

For the Pan Sauce:

4 cups turkey or chicken stock

2 tablespoons cornstarch

1 onion, finely chopped (about 1/4 cup)

1 bay leaf

1/2 teaspoon finely chopped thyme

3 tablespoons fresh lemon juice

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Rinse turkey and pat dry, reserving giblets and neck. Let turkey stand at room temperature 1 hour to air-dry the skin before roasting.

Roast garlic  (450°F. about 40 minutes) then mash with mayo after it has cooled (food processor may be useful).

Place turkey on rack in large roasting pan. Cut remaining 2 garlic heads in half crosswise and stuff cavity of bird with garlic head halves, bay leaves, parsley, and thyme. Loosely tie legs together with kitchen twine. Starting at neck end, slide your hand between skin and breast meat to loosen skin. Rub half of mayonnaise mixture under skin, then half over outside. Season both sides with sea salt and pepper. Turn turkey breast side up and place reserved giblets and neck in pan.

Place turkey in 450°F oven, then reduce oven temperature to 350°F and roast 1 hour. Rotate pan, wrap wing tips in foil, and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F, 1–1 1/2 hours more.

Transfer turkey to a cutting board, reserving turkey drippings and juices in pan, and cover loosely with foil. Let rest at room temperature 30 minutes before carving (internal temperature will rise to 165°F and juices will lock in).

Make the pan sauce:

Transfer pan drippings and juices to a 2-qt. glass measuring cup, then skim off fat, reserving 2 Tbsp. fat. Add enough stock to pan juices to make 4 1/2 cups total. Combine cornstarch and reserved fat with a fork in a small bowl.

Set roasting pan across 2 burners. Remove garlic from interior of turkey, then add to pan along with shallot, bay leaf, and thyme. Cook over medium-high heat, stirring occasionally, until shallots begin to brown, about 5 minutes. Deglaze pan with pan juices mixture, stirring and scraping up brown bits, about 2 minutes. Whisk in cornstarch mixture and cook until liquid is reduced by one-third, about 5 minutes. Strain through a fine-mesh sieve into a large bowl and stir in parsley, lemon juice, kosher salt, and pepper.

Warmed Spiced Olives

Yield8–10 servings

6 (3- by 1/2-inch) strips lemon zest (from one lemon)

4 dried bay leaves

1 1/2 pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)

1 cup olive oil

1 tablespoon Aleppo pepper

Preparation

Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

Spiced Sweet Potato and Parsnip Tian

Yield 4 - 5 servings

2 cups apple cider

1/4 cup (1 stick) unsalted butter

1 tablespoons thyme leaves

2 teaspoons paprika

1/2 teaspoon cayenne pepper

2 teaspoons kosher salt, divided

3 pounds sweet potatoes (about 4 medium), peeled, sliced into 1/8"-thick rounds

1 pounds parsnips (about 1 extra-large), peeled, sliced into 1/8"-thick rounds

Position rack in middle of oven and preheat to 325°F. Bring cider to a boil in a large saucepan over medium-high heat. Reduce heat to low, add butter, thyme, paprika, cayenne, and 2 tsp. salt, and cook, stirring, until butter is melted. Let cool slightly.

Place potatoes and parsnips in a large bowl. Pour cider mixture over and toss to coat. Stack a handful of slices about 3" high, then place vertically in casserole dish. Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles. Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 tsp. salt and cover tightly with foil.

Bake, covered, 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35–40 minutes more.

Cranberry-Cherry Compote

YieldMakes about 3 cups

20 ounces frozen or fresh cranberries (about 4 1/2 cups)

10 ounces frozen dark sweet cherries (about 2 cups)

1 1/4 cups (packed) brown sugar

1/2 cup apple cider

1/2 teaspoon freshly ground black pepper

1/2 cup bourbon

Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.

Triple-Cranberry Sauce

YieldMakes about 2 1/2 cups

Ingredients

1 cup frozen cranberry juice cocktail concentrate, thawed

1/3 cup sugar

1 12-ounce package fresh or frozen cranberries, rinsed, drained

1/2 cup dried cranberries (about 2 ounces)

3 tablespoons orange marmalade

2 tablespoons fresh orange juice

2 teaspoons minced orange peel

1/4 teaspoon ground allspice

Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

Escarole, Pear, Parmesan, and Basil Leaf Salad

Yield 8–10 servings

1 tablespoon olive oil

1 cup hazelnuts, coarsely chopped

Kosher salt

1 small garlic clove

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

Freshly ground black pepper

1/2 cup extra-virgin olive oil

2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces

2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise

1/2 pound Parmesan, shaved

2 cups (packed) basil leaves, torn into bite-sized pieces

Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.

Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.

Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.

Macarons

I think someone at work gave me this recipe - it's written on the back of an envelope.

71 g Skinless Sliced Almnods
53 g granulated sugar
117 g powdered sugar
2 eggs, divided


Chop almonds, then add powdered sugar and grind.  Sift and regrind as necessary (so all goes through  sieve).  Mix eggs and sugar together, then whip in a stand mixer on level 4 for 2 minutes, then level 6 on 2 minutes then level 8 for 2 minutes.

Add any flavoring and colors, then pipe into circles on a baking sheet.

Bake in 325 degree oven for 10 minutes until cookies are crisp.

A few links:
https://www.youtube.com/watch?v=wdeGVLXYkCU

More links. . . .

Doughnuts. . .

Old Fashioned Sour Cream Doughnuts

Krispy Kreme Doughnuts



Copy Cat recipes
Barbecue Pizza, Cheese Bread, Pretzels, Chimichangas . . . . .

For a slow afternoon when I'm looking for something to make.

Homemade Tortillas

Another recipe I emailed myself three months ago. . . . don't remember where it was from

Thin and Tender Flour Tortillas

YIELD: Makes 10 tortillas

Ingredients

2 cups all-purpose flour
1 teaspoon of kosher salt
1/4 cup cold lard, preferably back lard (see note above)
3/4 cups cold water

Quote. . . ..

This was someone's sig line. . . .forgot who or where (LMB list?). . . .

The problem with defending the purity of the English language is that English is about as pure as a

cribhouse whore. We don't just borrow words; on occasion, English has pursued other languages

down alleyways to beat them unconscious and rifle their pockets for new vocabulary.

Chocolate Chip Cookies!

Chocolate Chip Cookies!

From 

·         2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

·         1 ⅔ cups (8 1/2 ounces) bread flour

·         1 ¼ teaspoons baking soda

·         1 ½ teaspoons baking powder

·         1 ½ teaspoons coarse salt

·         2 ½ sticks (1 1/4 cups) unsalted butter

·         1 ¼ cups (10 ounces) light brown sugar

·         1 cup plus 2 tablespoons (8 ounces)granulated sugar

·         2 large eggs

·         2 teaspoons natural vanilla extract

·         1 ¼ pounds bittersweet chocolate disksor fèves, at least 60 percent cacao content (see note)

·          Sea salt.

o     

1.   Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2.   Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3.   When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4.   Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Random Links

How to make garlic bread from scratch

A Grilled Cheese Sandwich That's Cheesy Inside and Out

DIY Breakfast which include links to making homemade Cinnamon Toast Crunch

Another Pizza Pocket Recipe

Homemade Cocoa Puffs which is off the What Should I eat for Breakfast Today site which sounds interstin'

Apps

A few recipes for appetizers . . . .

ASIAN SAUCE INGREDIENTS:

2/3 cup hoisin sauce
1/4 cup rice vinegar
2 garlic cloves, minced
2 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. ground ginger


Cranberry Baked Brie Puff Pastry Bites
An easy and delicious puff pastry appetizer: puff pastry cut into rounds, filled with cranberries and Brie cheese, then baked. This recipe can be prepped weeks in advance, making it perfect for parties and holiday entertaining.

YIELD: 48, 1.5-inch pastry bites PREP TIME: 30 minutes COOK TIME: 15 minutes TOTAL TIME: 1 hour
Ingredients:
For the Cranberry Filling

1 cup fresh cranberries
3 tablespoons orange juice
2 tablespoons water
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
For the Puff Pastry Bites

2 10x10-inch sheets puff pastry, thawed in the refrigerator overnight
1 large egg, beaten
4 ounces Brie cheese, cold
Directions:
Prepare the cranberry sauce: Combine the cranberries, orange juice, water, honey, cinnamon, and salt in a small saucepan. Bring to a simmer over medium heat and cook for 10 minutes, until the cranberries break down and thicken. Let cool.
Unfold the thawed puff pastry on a lightly floured work surface. With a rolling pin, gently roll the pastry so that it is an even 11-inch square. With a 1 1/2-inch round cookie or biscuit cutter, cut circles out of the pastry (48 rounds total).
Beat the egg in a small bowl, then lightly brush each pastry. Top 12 of the pastry rounds with 1/4 teaspoon cranberry sauce and 1 small piece Brie cheese, rind included.
Carefully place the remaining pastry rounds on top of the Brie and cranberry, brushed egg side down. Pinch the ends closed, then gently crimp the edges with a fork to secure. Prick each pastry with a fork to allow the air to escape. (If making ahead, see notes section below.) Repeat with second pastry sheet.
Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place pastry on the prepared sheet and brush lightly with egg. Bake for 12 to 16 minutes, or until puffed and golden brown. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature.
Assembled but unbaked puff pastry bites can be placed on a parchment-lined baking sheet and frozen. If freezing for later, still poke holes in the top but omit the exterior egg wash. Once frozen, remove the bites from the baking sheet and transfer to airtight bag. When ready to bake, apply the exterior egg wash. Puff pastry bites may be baked from frozen or thawed in the refrigerator, then baked chilled. If baking from frozen, keep the oven temperature the same, adding 3 to 5 minutes to the baking time. Pastry puffs may also be fully baked, then frozen and will reheat well in the oven.


Roasted Brussels Sprouts and Prosciutto Bites

INGREDIENTS
1 pound small Brussels sprouts, rinsed of any dirt
2 tablespoons extra-virgin olive oil
1/4 pound thinly sliced prosciutto
1 pinch coarse salt and freshly ground pepper
DIRECTIONS
Preheat oven to 400°F.
Slice the Brussels sprouts in half, lengthwise. Don't trim the ends, as they'll hold together better with them.
Toss the sprouts on a rimmed baking baking sheet with the oil and a good sprinkle of salt and pepper.
Bake for 40 minutes total, but start checking around the 25-minute mark. Toss them around too.
In the meantime, chop up the prosciutto into small chunks. Heat a medium skillet over medium-high. Add the prosciutto and saute for about 5 minutes, until nice and crispy. Set aside.
Remove the sprouts from the oven and let them cool about 5 minutes, or until you can handle them.
Using toothpicks, slide on a sprout half, followed by a slice or 3 of the ham, then bookend it with another sprout half.
Continue until you have about 32 mini skewers.
Arrange on a platter and serve immediately.

Lunches

A link to 30 days of lunches:
http://www.peanutblossom.com/blog/2013/08/lunchbox-recipes.html/

Jacques Torres Chocolate Mudslide Cookies

• ½ cup plus 3 tablespoons all-purpose flour (83 grams)
• 1 tablespoons baking powder
• ⅛ teaspoon kosher salt
• 6 ounces unsweetened chocolate
• 16 ounces bittersweet chocolate
• 6 tablespoons unsalted butter, cubed and room temperature
• 2¼ cups granulated sugar
• 5 eggs, room temperature
• 1¼ cups walnuts, chopped
• 16 ounces bittersweet chocolate, chopped
• Kosher salt, for sprinkling
• 
  
• 
  

Preheat oven to 350 degrees F (convection setting) or 325 degrees F. 

Whisk together the flour, baking powder, and salt and set aside.   Melt together the 6 ounces of unsweetened chocolate and the 16 ounces of bittersweet chocolate.  Cream butter and sugar; add eggs.  Add flour mixture until just mixed, then add melted chocolate.    Fold in chopped chocolate and nuts.  Chill dough for about 15 - 20 minutes.

Drop by spoon until parchment paper lined baking sheets; sprinkle with coarse salt.   Bake at 350 degrees F on the convection setting for 10 minutes or so, or at 325 degrees F on a regular setting for 12-15 minutes.   Allow to cool completely before removing from the sheets.

Slow Cooker Refried Beans

1 onion, peeled and halved
2 cups dry pinto beans, rinsed
½ fresh jalapeno or other hot pepper, seeded and chopped
2 cloves garlic, minced
¾ teaspoons salt
½ teaspoon black pepper
One big pinch of cumin
6 cups water

Combine all ingredients in slow cooker, and cook on high for 8 hours.  After the beans are cooked, drain some of the excess liquid and mash the beans.

Horseradish Grill's Chocolate Cake

This has been published in the AJC (at least I'm assuming it's the AJC; I have a clipping with no newspaper info or date on it) and in Nick Malgieri's Chocolate.  It's a rather yummy cake.  I usually make it in a 9 x 13 pan, and only need half of the chocolate butter frosting.

Cake
2 cups sugar (about 400 g)
1 1/2 cups flour (180 g)
1/2 teaspoon salt
3/4 teaspoon baking soda
4 ounces unsweetened chocolate
1 cup double-strength hot brewed coffee
2 large eggs
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1/2 cup sour cream

Chocolate Butter frosting
1 cup heavy whipping cream
8 tablespoons butter
1/3 cup sugar
1/4 teaspoon salt
16  ounces semisweet chocolate
1/4 cup double strength coffee
1 teaspoon vanilla

Preheat to 325

Stir together sugar, flour, salt, and baking soda.  

Put chocolate in a bowl and pour hot coffee over it.  Let stand until chocolate melts.

Mix together eggs, oil, vanilla, and sour Cream.  Mix it with the melted chocolate mixture.  Fold dry ingredients into chocolate mixture, about a third at a time, then pour into prepared pans (the original recipe recommended buttered and lined with parchment paper).

Bake for 30 minutes or until done.

For frosting, combine cream, butter, sugar, and salt; simmer over low heat.  Once butter is melted, add chocolate.  Let melt, then add coffee and vanilla.  

When making it in a 13 x 9 pan, I usually just pour it over the cake at this point, but the recipe suggests letting it chill for several minutes until it is a spreadable consistency.

Another TDS recipe. . . .

Taqueria del Sol’s Chicken Enchiladas with Lemon Cream Sauce

Hands on: 30 minutes Total time: 2 hours Makes: 12 enchiladas

8 cups cold water
1 (3 1/2-pound) chicken, cut into quarters
2 ribs celery, roughly chopped
1 small carrot, roughly chopped
2 teaspoons salt, plus more for seasoning
2 tablespoons margarine (or equal parts butter and vegetable oil)
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, pressed
1 bay leaf
2 cups chopped fresh tomatoes
Vegetable oil for heating tortillas
12 (6-inch) corn tortillas
3 cups Lemon Cream Sauce (see recipe)
2 cups (8 ounces) shredded Monterey jack cheese
1/4 cup sliced pickled jalapeños

In a large stockpot, combine water with chicken, celery, carrot and 2 teaspoons salt. Bring liquid to a boil over high heat, then reduce to a simmer and cook until chicken is just cooked through, about 35 minutes. Do not overcook as the chicken will be cooked again.

Remove chicken from cooking liquid and allow to cool. Return stock to a boil.

When chicken is cool enough to handle, remove skin and bones and return them to the stockpot. Cook stock 20 minutes longer. Remove from heat, strain stock and refrigerate. Discard skin, bones and vegetables. May be prepared up to one day in advance. You will use 3 cups in Lemon Cream Sauce recipe. Remainder can be reserved for another use.

While stock is cooking, shred cooked chicken. Set aside. Can be prepared up to one day in advance and refrigerated.

When ready to serve, preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.

In a large skillet, melt margarine over medium heat. Add onion, garlic and bay leaf and cook until onions are soft, about 5 minutes. Add tomatoes and cook 2 minutes or until most of the liquid has cooked off. Stir in reserved chicken and season to taste. Discard bay leaf.

In a small skillet over medium-high heat, add enough vegetable oil to cover the bottom. Place 1 tortilla in the oil. Cook until the tortilla begins to bubble, about 30 seconds. Use tongs to gently turn the tortilla. Heat another 30 seconds and lift the tortilla and place on a few paper towels to drain. Repeat with the remaining tortillas, adding vegetable oil as necessary to the skillet and layering the tortillas on paper towels to drain.

Place about 1/2 cup chicken filling in the center of each tortilla. Roll tightly and place seam side down in prepared baking dish. Repeat with the remaining tortillas and filling, arranging tightly in the dish so they all fit. Cover with Lemon Cream Sauce, then sprinkle top evenly with cheese. Bake until bubbly and beginning to brown, about 30 minutes.

To serve, divide enchiladas between serving plates. Serve with pickled jalapenos.

Per enchilada, including Lemon Cream Sauce: 340 calories (percent of calories from fat, 54), 23 grams protein, 17 grams carbohydrates, 2 grams fiber, 21 grams fat (9 grams saturated), 73 milligrams cholesterol, 651 milligrams sodium.

Taqueria del Sol’s Lemon Cream Sauce

Hands on: 10 minutes Total time: 10 minutes Makes: 4 1/4 cups

3 cups chicken stock
Juice of 1 large lemon (about 3 tablespoons)
3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
1 1/2 cups sour cream

Salt to taste

In a large saucepan, bring the chicken stock and lemon juice to a boil.

In a small bowl, stir butter and flour together to make a smooth paste. Stir butter-flour mixture into hot stock, spoonful by spoonful, and simmer until the stock is very thick. You may not need all the butter-flour mixture.

Remove saucepan from heat and stir in sour cream. Season to taste. May be made up to 2 days ahead and gently reheated before using.

Per 1/4-cup serving: 83 calories (percent of calories from fat, 74), 3 grams protein, 2 grams carbohydrates, trace fiber, 7 grams fat (4 grams saturated), 14 milligrams cholesterol, 26 milligrams sodium.