Chili Cheese Dog Bake

 I ended up leaving out the can of black beans
you see pictured, and apparently forgot to
include the ketchup.

One of the latest social media fads that I absolutely love are those short video clips that demonstrate how to make a fun recipe.  The recipes usually involve just a few steps and the speeded up "how to" shows you how to make the dish.  I love anything that attempts to demystify cooking.  I could watch those videos for hours.  Like me, your Facebook feed is probably full of friends and family "liking" recipes or sharing them to be sure they can find them again when the mood strikes.  This particular recipe idea came from one of those video clips; as soon as I saw it I knew I had to make it.

My husband has very few "favorites" when it comes to savory foods.  He loves desserts and anything "donut", but if he had to choose just one guilty pleasure that was savory it would be Chili Cheese Dogs.  One too many late night stops at Steak 'N Shake in graduate school has positively imprinted his brain with the nostalgic memory I suppose.  :)

Just cutting these reminded me of being
a kid - Spaghetti-Os with hot dogs!

Like most of those video recipe clips, the concept for this dish is extremely simple.  You can make it your own in so many ways so take the term "recipe" lightly here.  If you want to watch the video that inspired my dish, you can find that here.  Since this recipe calls for a version of 'chili' I embellished what the original recipe called for.  Mostly because I had some red peppers in my fridge I wanted to use up and I like to season my chili with more than just chili powder.  (If you have a go-to recipe for a simple chili, just use that.)

In a deep skillet, cook the onion and pepper in a tablespoon of olive oil until softened.  Add the ground beef and salt and pepper.  Cook thru. Add in the diced tomatoes, ketchup, sugar and seasonings to your liking.  Bring it to a simmer and cook for 10 minutes (or longer if you have time).  Just because this is simple comfort food dish doesn't mean you can't pay attention to layering your flavors.  The better the chili tastes, the better the overall dish will taste.

Pieces of biscuit dough, coated in butter,
parsley and cheese.  Use your fingers to
get it mixed evenly.

While the chili cooks, cut the hot dogs into coins and set aside.  Open the can of biscuits and cut each one into 6 equal sized pieces and put them in a glass bowl.  Add the melted butter, 1/2 Tbsp garlic powder, salt, pepper, parsley and shredded cheese. Mix until everything is coated evenly.

Mix the hot dogs into the chili so they
are spread throughout.

Spoon the chili into the bottom of your baking dish.  I used an 8x8 glass dish but you could use a 9 x 13 if you're feeding a larger group.  The layer of chili will just be thinner (or you can double up the chili recipe).  Add in the chopped hot dogs and stir them into the chili.  Cover with the pieces of biscuits, spreading them out across the top to cover.  You will have some gaps, but they will fill in as the biscuits puff up in the oven.  As I got to this part of the assembly, I thought it might be fun to sprinkle black poppy seeds on top to simulate the buns in a classic chili dog.

The puffed up biscuits covered in cheese
make the perfect crusty topping
for the chili and hot dogs.  

Bake for 15 minutes at 350 degrees until the top is golden brown -- check to make sure the biscuits are cooked through - - and then serve.  This probably isn't going to be the most "gourmet" recipe you read on my blog, but I can guarantee that it is delicious!  And sometimes, eating those foods that remind us of childhood or fun times is the best way to relive those memories.  Enjoy!









Chili Cheese Dog Bake:
1 yellow onion (diced)
1 red bell pepper (chopped)
1 lb ground beef (or ground turkey)
1/2 tsp kosher salt
1 tsp black pepper
1 can diced tomatoes or 1 can sauce
1/2 cup ketchup
1 Tbsp Chili Powder
1 Tbsp Cumin
11/2 Tbsp Garlic Powder (separated)
1 tsp granulated sugar
10 hot dogs
1 can biscuits (pre-made)
4 Tbsp unsalted butter (melted)
Fresh parsley (or dried if you don't have fresh)
1 cup shredded cheese (Cheddar or blend)

See the chili peeking out the sides?  Let it set for a few minutes
before serving.  The chili was less thick than I thought
it would be, but I think that was from the fresh red peppers I used.  

Crushed Red Pepper Flakes

I'm so excited to share this recipe with you!  I would never have thought to try and make Crushed Red Pepper Flake at home.  And I certainly wouldn't have thought it would be so easy.  This all came about because I had such an amazing bounty of Serrano peppers from my garden last year and I needed to find a way to use them.

I pickled some of them, used them in guacamole, made tacos and many other traditional dishes that call for hot peppers.  I even placed a few in with my jars of pickled cucumbers for some added heat.  Even after all that I still had several Serrano plants weighed down with beautiful peppers.

When I came across this idea for using them to create Crushed Red Pepper flake it was a real "ah-ha moment".  Why hadn't I thought of that?  I use crushed red pepper flake in so many different recipes that making my own seemed like a super fun idea.

Such a beautiful vibrant red color!

So as the summer started to wind down, I gave my peppers a little extra time on the plants to allow them to turn from green to red.  Then I harvested.  So. Many. Peppers.  I was proud of my little plants for all the hard work they had put in.  And as I collected them from my garden I was even more grateful for the harvest knowing what I had in mind for the bounty.

I lined my sheet tray with aluminum foil to keep the
peppers from sticking as they dried.

Now, there really isn't a "recipe" per se since it is just one ingredient - - fresh Serrano peppers.  The peppers and some patience is all you need.  To get started, just cut the stems off the peppers, being sure to keep as much of the pepper as you can.  They are small so you want to utilize as much of the pepper as you can.  Cut them in half lengthwise.  You are going to use the entire pepper, seeds and all.  If you are sensitive to peppers you might want to wear gloves while you do this.  I find that if I just wash my hands with soap a few times during the process that works well for me.  But, whatever you do DON'T TOUCH YOUR FACE!  I learned the hard way working with habanero peppers a few summers ago, and trust me it is nothing you want to fool around with. 

After being dried the Serrano peppers still
retain their color.

Once you have the peppers sliced, space them out cut side up on an ungreased baking sheet. Place them in a 175 degree oven.  If you have a "dehydrate" setting you can use that as well.  Some ovens have a "keep warm" option and that works too. The idea here is not to cook the peppers but to dry them out completely.  The length of time this takes is determined by the size of your peppers.  For my batches, I kept them in the oven for about 8 hours, shut off the oven and let them sit there overnight.  By morning they should be completely dried out and crispy.  If you pick one up they should crumble or shatter in flakes.  If they aren't dried out enough, you can put them back into a 175 degree oven again until they are finished.  I found that I had to remove some of the peppers that got done more quickly while some of the larger ones took more time. 

To create the finished product put the dried peppers into a food processor and give them a few quick pulses.  Be careful about the pepper dust that is created when you do this as breathing that in can trigger watery eyes and burning just like touching your face with the raw peppers.  Once the pepper flake is at the consistency you like, place it into air tight jars for storage.  I like to use glass Weck jars.  If you want to create a pepper powder (think Cayenne only with Serranos!) just keep on pulsing until you have a fine powdery end product.  You could also use a spice/coffee grinder for this if you have one.  If you want a more rustic texture you can also break them up in a mortal or pestle.

A close up of the final product;  I got enough from one batch
to fill two cute little glass Weck jars.

Once you have homemade crushed red pepper flakes the possibilities are endless.  You can use them in chili, soup, pasta sauce, pizza or different kinds of marinades.  I add them to meatballs and meatloaf to add a kick of heat, or sometimes I will add them to taco meat to add depth of flavor. The best part of making this at home for me is knowing it came out of my garden and not a jar that has been sitting on a shelf.

I'm already planning out my garden for this Spring and am excited to grow different kinds of peppers to experiment drying.  I'm interested to see what the heat levels are like in the final product depending on what kinds of peppers I use.  I think the jars would make great hostess gifts too!  I hope you will try this recipe and let me know how you use your newest homemade creation.

Too Good To Be True - Flourless Chocolate Cake

On my favorite Saturday mornings, I often lay in bed and browse through recipes.  I try and come up with something new to try or something to experiment with and then head down to the kitchen to make breakfast.  Between the various food blogs I follow, the piles of cookbooks I collect and of course Pinterest, there is no shortage of delicious ideas.  But when I came upon this recipe for a flourless chocolate cake on Gimme Some Oven it stopped me dead in my tracks.  I couldn't wait to try it.  It seemed somehow, too good to be true.  I didn't eat it for breakfast, but this cake is so good, no one would blame you.

Eggs, butter, and chocolate.  How
could we go wrong?

With only 3 ingredients, you won't believe how easy it is to make.  That's right - 3 ingredients.  Eggs.  Butter.  Chocolate.  It's the perfect recipe to make for your Valentine to show him or her how much you love them.  Or honestly, just make the cake for yourself because you deserve it.  2016 is the year of self-admiration and positive thinking!

Be sure the bowl is microwave safe and
large enough to hold the entire batter.

You start by breaking up the chocolate into smaller pieces to help with melting and set it aside. If you're planning on using chips then you are all set.  I had a bag of semi-sweet chips and some Hershey's milk chocolate bars in the pantry so that is what I used.

Next, whisk up the 8 large eggs.  Beat them until they double in size, get pale in color and frothy.  In my stand mixer with the whisk attachment that took about 4 minutes.   While you've got that going, its time to melt the chocolate and the butter together.  This part couldn't be easier.  I just put them both into a microwave safe bowl and heated them for 30 second intervals.  Stir in between each interval until the chocolate and butter are melted and combined.

Nice and fluffy and frothy and
double in size.  Check! 

Take 1/3 of the egg mixture and fold it carefully into the chocolate.  Repeat with another 1/3 of the egg mixture - - being sure to fold it in gently and with love so that all that fluffy air you beat into the eggs doesn't get too deflated.  Add in the final 1/3 of the mixture and stir just until combined.  And that's it!  You just made CHOCOLATE CAKE!

Ok, I'm getting a little ahead of myself since you still have to bake it but seriously, how ridiculously easy is that?  How did I go almost 40 years not knowing that this was something I could have been making?  Live and learn they say, and then eat cake!

The melted chocolate mixture
will be smooth and shiny.  Mmmm!

Now that you have the batter prepared, carefully pour it into a springform pan lined on the bottom with parchment (or waxed paper) and greased on the sides.  If you want to find one for yourself, this Wilton Baker's Supreme Glass Bottom Round Springform Pan would be a great option.  
Don't be afraid to get the sides good and greased.  We don't want that baby to stick!  Smooth out the top of the batter so it is even.  Then carefully wrap the outside of the pan with a double layer of heavy duty aluminum foil.   I know it seems strange, but the main objective of this step is to keep any water from getting into your delicious batter.  Once you have your wrapped pan full of batter, place it inside a larger pan (you want to have a little space all the way around it) and place it into your oven on the lower-middle rack.  I used a roasting pan that had high sides.

You can see the foil around the outside and a
small hole from where I tested the cake for
doneness with a toothpick.

Use a teapot or large measuring cup of boiling water and pour hot water inside the outer pan so it comes about half way up the sides of your springform pan.  Now you get the need for the aluminum foil, right?  I kind of rushed this step and ended up with a bit of water inside the foil.  It didn't ruin the cake but is something I will be more careful about next time. When you're pouring in the hot water be careful not to get water into the batter or to splash yourself.  And that ladies and gentlemen, is a water bath.  Pretty fancy, eh?

Bake the cake at 325 degrees until a thin crust has formed on the top and the edges are just starting to set, about 20 minutes.  Carefully remove the pan from the oven, once again being careful of the hot water and remove the springform pan from the water bath.  Set it aside to cool and then once it has reached room temperature refrigerate it until chilled.   It will be much easier to slice (and not run all over the place) when it is chilled so don't try and skip this step no matter how loudly that chocolatey siren song is calling to you...

Just a touch of powdered sugar. :)

While you are waiting for the cake to chill you can be dreaming up delicious toppings.  I love the simplicity of the powdered sugar and fresh fruit but you could really go crazy if you wanted to.  Whipped cream, drizzled chocolate or raspberry sauce (Why not guild that Lilly, right?) or even candied orange slices would be amazing.  I can't wait to try this recipe with some flavored chocolate in the future.  They make all sorts of delicious bars now that are readily available, so the skies the limit.

When you are ready to serve the cake, remove the sides of the springform pan and invert it onto a piece of wax paper so you can remove the bottom liner from the cake and then flip it back over onto your serving platter.  Sprinkle with powdered sugar and top with fruit or whatever toppings you like.  It's actually best if you let the cake warm up just a bit before serving it so if you get it out while you eat dinner it will be just perfect when you're ready for dessert.

The pure chocolate flavor you get from this cake is simply to die for.  Dense but smooth and fudgy - - really in a class by itself.  It's the perfect sinful way to celebrate this Valentine's Day, and with only 3 ingredients it's a nice reminder sometimes it's the simple things that are most worth celebrating.

Flourless Chocolate Cake
Recipe from Gimme Some Oven

8 large eggs, cold
1 lb. dark, semisweet or bittersweet chocolate, chopped
2 sticks, unsalted butter cut into pieces

You can see I cut this piece before I sprinkled on the
powdered sugar.  My taste tester husband was a bit impatient. 

Savory Palmiers with Sun-dried Tomatoes

Happy 2016 everyone!  I'm looking forward to another new year and lots of great recipe ideas to share with you.  What a whirlwind the end of 2015 was - - I think we have been either out of town or preparing to be out of town since Halloween - - so it really made the end of the year fly at lightening speed.  The amazingly unseasonable weather also meant we were able to be outside all the way through November and even a little of early December which was great.

Toasting them brings out
their nutty flavor. Keep an eye
on them because it is very easy
to burn them.

I am happy to be home for a while though where I can get back to my regular routine.  After all, I have a garden to plan for and lots of new recipes to try.  As always, if you have something you'd like to see me make, I'd love to hear from you!  Just leave a comment below or send me an email at framework1005@gmail.com

I used homemade but you
can find jars in any grocery store.
Buy ones in olive oil, they
have way more flavor!

One step outside and it doesn't take long to notice that the cold weather has indeed arrived and with it comes the need for warm and satisfying food.  This quick and easy appetizer is fun to put together and will disappear faster than you can put them on the table.  They are the perfect thing for a football party if you're looking for something a little bit fancier that you won't feel so guilty about eating (by the handful).  But honestly, I haven't met anyone who didn't love these little guys.  A warm plate of these savory palmiers and nice glass of wine in front of the fire might help you forget about the snow and ice at least for a few minutes.

Buy the goat cheese already
crumbled and it's easier
to assemble.  

This is one of my favorite "tried and true" recipes from Ina Garten.  It is one of those recipes you can adapt based on what you have on hand or what flavors you like.  It is more about learning the technique and then the sky is the limit.  Traditionally, palmiers are sweet and covered with cinnamon sugar - - think little miniature elephant ears for those of you who might have eaten those delicious carnival treats growing up.  But I like the savory version even better.  The buttery puff pastry and the tangy ingredients make it the perfect pairing for cocktails.  And since you don't need a lot of the ingredients these make for a pretty cost-effective treat as well if you want to impress without breaking the bank.  You can get double duty out of the remaining ingredients for a week night dinner without anyone being the wiser.

Fold each end halfway to the center.

Lightly flour a board or your countertop and carefully unfold one sheet of thawed puff pastry.  Roll it out lightly with a rolling pin until it is about 9.5" x 12". Keep moving it to make sure it isn't sticking.  Once its rolled out, all you need to do is add the toppings.  The only ingredient that needs a little prep are the pine nuts.  You need to toast them by putting them in a dry sauté pan for a few minutes until they start to get golden brown.  Watch them closely though because they can burn quickly.  Once you have that ready, you can being to assemble.

Then fold each side again until the folded
edges almost touch.

Spread the sheet of puff pastry with half of the pesto (being sure to get all the way to the edges), then sprinkle on half the goat cheese, half the sun-dried tomatoes and half the pine nuts.  Season with salt.  If you don't care for goat cheese, you can leave it out or replace it with feta or ricotta salata.  But it has to be a cheese that won't melt too much, which is why the goat cheese works so well.

A side view after it has been chilled
and removed from plastic wrap.

Once you have all the toppings on, you need to fold the puff pastry.  Working from the short ends, fold each end halfway to the center.  Then fold each side again towards the center until the folded edges almost touch in the middle.  Fold one side over the other and press gently.  Wrap the roll in plastic wrap  and chill for about 45 minutes.  Repeat the same process with the second piece of puff pastry.  If you skip the step of chilling the rolls your palmiers will not bake correctly and they will be very difficult to cut, so don't try and cheat! Preheat your oven to 400 degrees and clean up your work space while you wait.

Work quickly and get them in the oven
so the pastry remains chilled.  That will
keep them from spreading too
much when they bake.

Once chilled, you can remove one of the rolls from the plastic wrap and cut little slices, about 1/4 in thick.  You might find this easier with a serrated knife. Place the cut pieces face up, about 2 inches apart on a baking sheet lined with parchment or silpat.  Bake for 14 minutes, until they are golden brown and delicious.

Some of the slices will spread a little more than others, but that just gives you something to taste test before you serve them to your friends and family.  They are great served warm, but also do well at room temperature which makes them a great make-ahead appetizer.  I hope you give these a try and let me know what you think. I'm looking forward to a 2016 filled with good food! Stay warm and best wishes for the New Year!

Savory Palmiers
[adapted from Barefoot Contessa]
1 package frozen puff pastry, defrosted
1/4 cup of pesto, store bought or homemade
1/2 cup goat cheese, crumbled
1/4 cup finely chopped sun dried tomatoes
1/4 cup toasted pine nuts
Kosher salt

Golden brown and delicious and ready to be devoured! 

Jalapeño-Cilantro Pickled Corn

We've lived in our current house for 5 years.  Our neighbor Barb used to live in our house when she was younger.  She's only ever lived on this street her entire life.  Isn't that just amazing?  She often shares history about the property or how things "used to be" when she was growing up - - that tree was a gift she gave her mother on Mother's Day, those Black Walnut trees were planted to help make money for the family during the Depression…just fascinating things to learn.  She is a pure treasure.

All the kernels removed
from the cobs.

One of the more interesting things we learned is that where I currently have my garden planted was where the old barn used to be.  To this day I credit the great luck I've had with growing vegetables with what has to be awesome soil and a foundation of years of horse manure!  I always make a point of bringing her fresh veggies from the garden or items I make like pickles or jams.  She gets so excited and is so gracious.  In fact, she discovered my husband and I love to grill sweet corn so now each time I bring her vegetables she brings over a few ears of corn for us from the local farmer's market.   She even puts hand written notes in with the corn thanking me and sharing how she used the harvest.  "I candied those delicious carrots." or "Best pickles I've ever had!"  I even planted an extra harvest of radishes this year because I know they are her favorite.  Sweetest.  Lady.  Ever.

I used a few smaller 8 oz jars so I could
give them to friends and family to taste.

So, anyway, back to the corn…. After about the fifth or sixth time she brought us the corn this summer I realized I was going to have to find some new ways to use it up.  That's how I came to discover this recipe for Jalapeño-Cilantro pickled corn.  It is such a delicious way to preserve the corn and it adds a pop of flavor to whatever you serve it with.  The sweet delicate kernels married with the heat from the jalapeño and red onions, combined with a recognizable cilantro backdrop - - it is the perfect combination.  And it couldn't be easier to make.

I just loved the bright colors.  So pretty!

Take 4 ears of corn (husks removed) and cook it in a large pot of unsalted boiling water until the corn is bright yellow and just cooked through.  Depending on how large the ears are, it shouldn't take more than 2-3 minutes.   Carefully remove the corn (I used tongs to make sure not to splash myself!) and place it in a ice bath.  Once cool enough to handle, cut the kernels from the cobs.  There are a lot of different tricks to how to do this but I like standing the cob up (stem side down) on a clean dish towel and then carefully running my knife down along the cob.  The towel keeps the cob firmly in place and also prevents the kernels from bouncing off the counter or getting all over the place.  Once you've cut off all the kernels you can place them in the jars with the onion, jalapeño and cilantro.  Bring the vinegar, salt, sugar and 2 cups of water to a boil in a small saucepan.  Be sure to stir to help dissolve the salt and sugar.  Once everything is combined and dissolved you pour the hot brine over the prepared jars of corn and cover them.  Let them cool on the counter before putting them into the fridge to chill.

Lightly tap the jars on the counter to get rid of any air
bubbles that might be in the jars before sealing them up.

The finished product can be used as a garnish on tacos, grilled meats or fish.  Its also good as a salsa or just piled on top of crackers.  I've been serving it alongside my Charcuterie boards as a pickled item that cuts through the richness of the different cheeses and meats.  It would also make a great mix-in for summer salads with couscous or rice.

If it wasn't for my wonderful neighbor and her gifts of peak-of-the-season corn I likely would have never discovered this dish.  I'll never be able to express to her how much her stories and history about our home mean to me, but I know I will always remember her when I eat this dish.


Jalapeño-Cilantro Pickled Corn
4 ears of corn (husks removed)
1/2 red onion, thinly sliced
1 jalapeño, thinly sliced
5 large sprigs Cilantro
1 cup distilled White Vinegar
2 Tbsp Kosher Salt
2 tsp granulated sugar

Equipment
1 qt Mason (canning jar) or two 1-pint jars with lids

Crepe Cake With Vanilla Pastry Cream

When I want to make something I know my husband will love, I always turn to desserts.  With Valentine's Day right around the corner, I hope this post will motivate you to make something beautiful for your special someone.  This Crepe Cake is made up of multiple layers of crepes, one stacked on top of another, with pastry cream between each layer.  The result is a very untraditional cake with delicate leafy layers and a rich decadent filling.  Isn't is absolutely gorgeous?!  I couldn't stop taking pictures.

Multiple layers of crepes covered in delicious
pastry cream, topped with fresh raspberries.

Making this cake does require an investment of time, but all of the components can be made in advance so you can break it up into several smaller steps.   Even though the end product looks elaborate and impressive, the assembly is easy.

The first time I made pastry cream was for a Boston Creme Pie pancake recipe.  For only a few ingredients, I couldn't believe how delicious it was.  Pastry Cream is basically vanilla custard and once you know the recipe you can utilize it for any number of applications - on its own, with mixed berries, in doughnuts, or even as frosting.  This version isn't overly sweet which is why I like it so much.  The vanilla flavor comes through and it is all about the rich texture of the cream.

You should make the pastry cream for this cake the day before, so it has time to set up.  I made a double batch of the recipe (as listed below) to ensure I had enough for all the layers.

Ingredients for the pastry cream are all
ready to come together.

In a heavy bottom saucepan, heat the half-and-half, whole milk and vanilla over medium heat until it simmers.  Turn off the heat immediately, and set it aside to cool a bit for 10 minutes.  In a large bowl whisk together the eggs yolks and granulated sugar and then add the cornstarch.  Mix well until everything comes together.  Take about 1/4 cup of the heated milk mixture and add it to the bowl with the egg and sugar mixture and whisk to mix.  Be sure and stir quickly after adding the milk so you don't scramble the eggs with the hot milk mixture.  Then just keep adding the milk mixture a little at a time and mixing until you have both of them fully combined.

When you run your finger down the center and
the line remains you know its ready. 

Pour the mixture back into the saucepan and cook over medium heat, stirring constantly.  Once it reaches a boil it will start to thicken up. You can tell it is thick enough by coating the back of a wooden spoon and running your finger down the center.  If its ready, the line will remain there and not run together.  Turn off the heat and stir in the butter.  Let the custard cool a bit and then pour it into a bowl that you can place in the fridge.  You need to cover it with plastic wrap, pressing it down on top of the pastry cream to make sure it doesn't form a skin on top.  Chill it at least 2 hours or overnight if possible.

To make the crepe batter, mix all the ingredients together in a blender.  You will need to scrape down the sides a few times to make sure all the flour gets incorporated.  Chill the batter for an hour in the fridge.

After the crepe is flipped, you let it cook for another
minute.  You don't want a lot of color or browning.

To make the crepes, heat a nonstick skillet over medium heat.  You will not need to use any type of butter or oil if you are using a nonstick pan.  It will take trial and error with your first few crepes, but don't get discouraged.  Similar to pancakes, once the pan gets warmed up it will be easier.  Once the skillet is hot, pour in some batter - - I used a 1/2 c. measuring cup and filled it just a little over half way (for an 8 inch skillet).  Immediately tilt the skillet and distribute the batter evenly over the surface, being sure to cover the entire bottom of the pan.  You want the crepes to be an even consistency.

When the edges start to dry slightly, after about a minute, flip the crepe and let it cook for another 30 seconds to a minute on the other side.  I used a metal fish spatula to just get under the edge and not tear the crepe.  Even though they are easy to tear, the crepes are otherwise very forgiving.  If you flip them over and they get tangled up in the pan, just gently unfold them and let them finish cooking.  It's ok if you tear some of them because you are going to be stacking them and covering them in pastry cream.  At least 5 of mine had tears in the center and the cake still turned out beautifully.  Keep repeating the process until you use up all your batter.

Use an offset spatula or knife to spread the pastry
cream over the first crepe, and then repeat the process.

As you cook them, stack them on a sheet tray covered with aluminum foil.  You don't need to put anything in between them, but I covered them with a paper towel to keep the edges from drying out too much.  The batter should make between 25-30 crepes if you are using an 8 inch skillet.  Once you have them made, set them aside and let them cool completely.

To assemble the cake, place one crepe on the cake stand or plate you are going to serve the cake on and top it with 1/4 cup of the chilled pastry cream.  Spread the cream out to the edges.  Repeat with all of the remaining crepes and pastry cream.  Be sure and take a step back after every few layers to make sure it is staying level and straight.  You don't want to go to all the trouble of making the crepes and pastry cream only to end up with a leaning tower of lopsided crepes!  Oh, and pick out one of your "prettiest" crepes to use as the top layer since that won't get covered in pastry cream.

I arranged the raspberries on top in a circle when I first started
decorating it.  This was taken before powdered sugar was sprinkled on top. 

I decided to make it more Valentine's Day appropriate with
a heart and some powdered sugar.  You can decorate it however you want!

Once you have the cake fully assembled you need to chill it for at least an hour before you can cut into it.  That will allow the pastry cream to set up and become firm.  You can top the cake with fresh raspberries or other berries or shaved chocolate….it's really up to you.  You can see from the pictures that I played around with what I wanted it to look like, starting with just a circle of berries before I decided to get cutesy and make a heart.  A sprinkle of powdered sugar on top and it is done!

Happy Valentine's Day! -xoxo-

Pastry Cream
1/3 Cup granulated sugar
1 1/2 Tbsp Cornstarch
1 Cup Whole Milk
1 Cup Half and Half
1 Vanilla bean or 1 Tbsp Vanilla Paste
3 Large Egg Yolks
1 Tbsp Butter

Crepes
2 Cups Whole Milk
3/4 Cups water
4 Large Eggs
6 Tbsp butter, melted
3 Tbsp granulated sugar
2 tsp Vanilla paste or extract
1/4 tsp kosher salt
2 Cups Flour

A peek inside shows off the layers of pillowy crepes and creamy pastry cream.
The edges of the crepes are a little crispy which adds texture.

Pantry 101 - How to Make Your Pantry Work For You

As my list of amazing argyle APPETITE customers continues to grow, people often text or email me with food-related questions.  Knowing that people trust me with their questions and cooking problems, or look to me for recipe ideas, is one of my favorite aspects of the job.  So keep em coming!

Out of all of the inquiries I get, the two questions I am asked most frequently are: "What can I do to get a meal on the table quickly during the week?" and "Do you have any tips or tricks for making entertaining easier?"  While those questions don't seem related, the answer to both of them is really the same - - a well stocked pantry!

A peek into one of my cupboards reveals the pantry essentials.

With a well-stocked pantry, you can put a delicious meal on the table in minutes, even at the last minute.  And with a few key ingredients, entertaining can be simplified.  Pasta dishes like risotto, stir-frys, and even simple soups come together with just a few ingredients.

My list of pantry essentials is listed below.  Don't be scared by how long the list is.  These are items I have found most useful for the dishes I cook frequently and use to entertain, but you do not have to purchase everything on the list to have a useful pantry.

By starting with these key ingredients, homemade dressings, marinades and sauces take the guessing game out of quick weeknight dinners.  Fun snacks and impressive dishes for entertaining come together quickly and easily.  You can create flavorful dips, different varieties of homemade hummus, spreads for crackers or even toppings for crostini by tapping into your pantry's resources.  Quick cookies, breads and desserts are easy to whip together if you have the basics on hand.  At the bottom of this post I have included a couple of easy recipes you can create with the ingredients from a stocked pantry.  There are so many more!  I'd love to hear about your pantry go-to recipes too!

In addition to the pantry list and recipes, I wanted to share a few tips as well:

• Go through and purge items at least twice a year to remove things that are expired or that you didn't use.  Donate any food that isn't perishable or expired.  One fun way to remember to do this is to have it coincide with each time you change your clock for Day Light Savings.  Change the batteries in your smoke alarms and check your pantry so you are ready for Food Emergencies!
• Buy spices and herbs in small quantities so they retain the best flavor.  Having 35 containers of spices you don't remember buying and never use is the surest way to get overwhelmed.  Most dishes can be made with just a few basics; so keep it simple.
• Only stock what you use, not what I suggest should be there or any list declares as "essential".  What I have listed here is what I find useful, but it isn't an absolute.  If you can't stand artichokes or you don't like seafood then you obviously don't need to have them on hand.
• Resist buying pre-packaged foods if you can have their components on hand.  Some examples of this include taco seasoning packets and pancake mix.  You can customize these according to your tastes and avoid unnecessary additives by making your own at home when you need them.  

I use these clear containers to save room in my
cupboards and so I can see when supplies are running low.
Pastas, rices and corn meal stay fresh and easy to use.

If you want to take the standard list one step further, consider adding some of these other items I have found to be really useful.  While they certainly aren't "basics", I still like to think of them as my pantry staples.  Things like Nutella, agave, flour tortillas, and dry brine mixes are four ingredients I use quite often.  For the freezer, consider stocking frozen berries for quick smoothies or easy toppings for waffles and pancakes.  Pre-made pie crusts make quick work of a tart or breakfast quiche when you are short on time.

At the end of the day the most important thing to remember is that your pantry should be working for you, not the other way around.  Keep adding and subtracting items until you find the balance that works for you and your family.  Having a well stocked pantry will make cooking and entertaining a much more enjoyable experience.  

PANTRY BASICS

If you'd like a one page pdf document of this list to print out, email me at framework1005@gmail.com

Condiments

• Ketchup
• BBQ Sauce
• Mayo
• Yellow, Dijon & Whole Grain Mustard
• Capers
• Honey
• Maple Syrup
• Preserves
• Worcestershire
• Peanut Butter
• Sriracha / Hot Sauce
• Soy Sauce 
• Curry Paste
• Pickles / Cornichon
• Tomato Paste
• Anchovy Paste
• Fish Sauce
• Sun-Dried Tomatoes
• Tahini Paste
• Roasted Red Peppers

Oil & Vinegar

• Extra Virgin Olive Oil
• Canola / Vegetable Oil
• Peanut Oil 
• Red & White Wine Vinegar
• Apple Cider Vinegar
• Balsamic Vinegar
• Champagne Vinegar
• White Distilled Vinegar

Herbs & Spices

• Kosher Salt
• Sea Salt (Maldon)
• Whole Peppercorns
• Herb de Provence
• Cumin
• Bay Leaves
• Red Pepper Flake
• Cayenne
• Cinnamon
• Chili Powder
• Old Bay
• Garlic Powder
• Italian Seasoning
• Dried Oregano
• Dried Thyme
• Paprika / Smoked

Nuts & Seeds

• Walnuts
• Pecans
• Pine Nuts
• Pistachios
• Sunflower seeds

Canned Goods 

• Cannellini Beans
• Chickpeas (Garbanzo Beans)
• Black Beans
• Diced Tomatoes
• Whole Peeled Tomatoes
• Tomato Sauce
• Marinara Sauce
• Diced Green Chilies
• Coconut Milk

Baking

• All Purpose Flour
• Whole Wheat Flour
• Granulated Sugar
• Powdered Sugar
• Cocoa Powder
• Chocolate Chips
• Vanilla Extract
• Brown Sugar
• Baking Soda
• Baking Powder
• Corn Starch
• Yeast

Freezer

• Corn
• Peas
• Edamame
• Spinach
• Artichoke Hearts
• Tortellini or Ravioli
• Puff Pastry
• Proteins/Meats
• Shrimp/Scallops/Fish

Pasta, Rice & Grains

• Cornmeal
• Dried Pasta
• Arborio Rice
• White or Wild Rice
• Couscous
• Bread Crumbs (plain and Panko)

Miscellaneous

• Wine (Red & White)
• Chicken, Beef & Vegetable Stock
• Lemon
• Onions
• Garlic
• Potatoes

Some Pantry Basics Recipe Ideas

Hummus

Simple ingredients come together resulting in a
delicious, homemade hummus

This is a pantry basics champion!  With all of the items within reach in your pantry you can flavor it however you like and try different varieties.  The basic recipe can be found in my From Scratch - - Hummus! entry.  Add in roasted red peppers, spinach, artichokes…whatever you feel like.  Your friends will be impressed and your taste buds will thank you.

White Bean, Caper and Tomato Sauce 

This is a variation of a recipe I first found on Epicurious.com and was one of the first recipes I really started to tweak and make my own.  I'm not sure I've ever made it exactly the same way twice, but at the end of the day, that is the point!  I usually serve this over baked tilapia, but it is delicious over any mild fish, pork chops, or even on pasta.  And best of all, everything you need is found right in your pantry!  You can add in other things if you have them on hand; I sometimes add fresh herbs or diced mushrooms, but it is delicious as written.  I crumble goat cheese on top (yes on fish!) if I have that in the fridge too.

2 - 3 Tbsp Extra Virgin Olive Oil

1/2 tsp Red Pepper Flake (leave this out if you don't want it spicy)

1 clove garlic minced

1 tsp Italian seasoning or Herb de Provence 

1 1/2 Tbsp capers (drained)

1 can diced tomatoes (drained)

1 can cannellini beans (drained and rinsed) 

1 tsp black pepper

Salt to taste

Add the oil to the pan with the red pepper flake, garlic and herbs and heat slowly over medium heat.  Add in the capers and tomatoes -- be careful because the brine from the capers will pop and splash a bit in the olive oil - - and cook for a few minutes.  Add in the beans and black pepper and stir until everything is coated well in the sauce and heated through.  Because the capers are salty, I usually taste the sauce to see if I need to add more.  Spoon over top of fish and serve.  The whole sauce takes like 5 minutes start to finish and is soooo tasty!  Go pantry go!