Grilled Corn On The Cob

Where in the world did the last two months go?!  I logged in to blog and realized it has been TWO months since my last entry.  I've been cooking up a storm so I will have plenty of things to post once this gorgeous weather is behind us.  I've spent the better part of June and July working in my yard and garden and spending time with family and friends.  There are lots of big milestones this summer in my family.  First, my big brother turned (gasp!) 40 in July.  And my parents will be celebrating their 50th Wedding Anniversary in August.  Quite the accomplishment, to say the least.  (Happy Anniversary Mom and Daddio!)

Spread the coals out in an even layer. The soaked husks
will keep the corn protected as it cooks.

As a child, summer meant a lot of things - - going to the community swimming pool, catching fire flies, riding the Tilt-A-Whirl at the carnival (too many times!) and attending church festivals.  Other than the fun games and goofy prizes - - did you guys want to win the goldfish in a bag too? - - what I distinctly remember is eating the fresh corn on the cob.  Drenched in butter and salt, we would wait in line for our turn to fill our plate with the delicious summer delicacy.  With all that salty goodness dripping down our fingers and covering our cheeks, we would dig in and carve through the cobs.  There is nothing quite as delicious as perfectly roasted corn at the peak of the season.  With no thought to how we looked eating it or who might be watching, eating those coveted cobs of golden perfection is one of my fondest memories as a child.

To recreate that tasty goodness at home, I've found a pretty straightforward method.  It is important to buy your corn as close to when you are going to cook it as possible.  The clock starts ticking as soon as the cobs are picked so getting the freshest corn is key to that sweet flavor.  Farmer's Markets are a great option as they often sell what was picked just that morning!  When trying to find the best corn, there are limitless methods for the "right" way to do it (don't believe me?  Just Google it!).  Some folks think that pulling down the husk a bit to check the kernels is "bad form" but as long as you don't go overboard and check a dozen ears it shouldn't be an issue.  When pulling back just a bit of the husk and checking the kernels you're trying to determine whether the corn is fresh.  You want to see tightly packed, bright yellow kernels that aren't damaged. If you prick one of the kernels it should have a milky juice if it is fully ripe.  Fresh corn has tassels that are brown and sticky to the touch.  If the tassels are black or dry then the corn is old.  You want to look for a husk that is bright green and tightly wrapped against the cob.  In some instance it will even feel slightly damp.

When you are ready to cook your corn, carefully pull back the husk - - don't remove it - - and discard the silk, or the stringy bits that are inside.  You want to get as much of the silk removed as possible to make your life easier after you are done grilling.  Its easier to clean now when it isn't piping hot and eating the corn is a much more enjoyable experience if you aren't battling the stringy silk with every bite.  Once you have it cleaned, close the husk and "re-wrap" the corn.  Fill a large bucket or sink (a large cooler would work too) with cold water and submerge the cleaned corn.  It will float slightly but as long as you get it mostly covered with water you should be good.  You want to soak it for as little as 10 minutes, but I usually shoot for around 30.

Once you pull back the blackened husks you will
see the gorgeous golden corn is perfectly safe!

While the corn soaks you can get your grill ready.  You need to create a thin even layer of medium-hot coals.  When the grill is ready, pull the corn out of the water and shake off the excess.  Place the corn on the grill and close the cover.  You are then going to turn the corn every 5 minutes.  The corn should stay on the grill for a total of about 15 minutes.

The husks of the corn will be black.  Don't be scared!  It is going to look like you are absolutely incinerating your dinner, but do not be afraid.  The soaking of the husks prior to grilling ensures that the corn will steam beautifully when you place it on the hot grill.  The husk protects the corn and while some of the kernels will peek through and get a glorious char that will contrast beautifully with the sweet kernels.  Use a paring knife to prick one of the kernels to be sure it is cooked through. Once cooked, pull the corn from the grill and allow it to cool just a bit.  I use a grill glove to grab the base of the cob while I remove the remaining blackened husks and cut off the base.  This will leave you with a perfectly grilled cob of ready-to-eat corn.  You can put the cleaned corn in aluminum foil or an oven set to "warm" and it will maintain its heat for quite some time.

Perfectly grilled and ready to be slathered with
Cilantro Lime Butter

As I mentioned earlier, as a kid we would literally dunk the corn in melted butter and then drown it in salt.  While that is always a tasty option, I've found other preparations that better suit my adult taste buds.  The classic Mexican preparation is delicious - - You slather on mayo, sprinkle with chili powder and then a crumble Cotija cheese.  But I realize not everyone is going to be ok with putting mayonnaise on their corn (Try it! Try it! Try it!)

For a more traditional option, you can create a delicious compound butter to compliment the grilled corn. I take one softened stick of unsalted butter and combine it with 1 tsp. kosher salt, 1 tsp. freshly cracked black pepper, a pinch of cayenne (to taste), the zest of 1 whole lime and the juice of half.   Mix that together and add in 1 Tbsp of chopped fresh cilantro.

Slather the butter on the hot grilled corn and sprinkle it with a bit more kosher salt. I'm telling you, it is like eating summer on a plate.

And go ahead, let the butter drip down your hands.  No one is watching.  :)

Cilantro Lime Butter
1 stick unsalted butter
1 tsp kosher salt
1 tsp black pepper
Cayenne to taste
1 Tbsp chopped (fresh) cilantro

Bolognese!

I have to admit, I'm not sure what took me so long to share this recipe.  I originally found the recipe in a Bon Appetite magazine several years ago, and since the first time I made it, I've been absolutely obsessed with it.  It was part of a 'made from scratch' Lasagna Bolognese recipe that seemed so intimidating at the time.  I would never have dreamt of making my own pasta noodles and now - - fast forward to today - - and here I am making the adapted recipe from start to finish, homemade béchamel sauce, lasagna noodles and all!

Just a few simple ingredients are needed
for a delicious bolognese

Even if you don't feel like being daring and trying to make your own pasta, I highly recommend you try making this sauce.  Its not like a regular meat sauce you might have had before.  This is a low and slow, sit-on-the-stove-all-day-and-get-delicious extravaganza of flavor.  Its one of the only recipes that my husband actually asks me about when it seems like its been too long since I've made it for him last.  And the best part of all is that it is so easy to make I'm almost embarrassed to share the recipe.   Now I have your attention, don't I?  You probably thought I was going to tell you about a complex process with multiple steps but this recipe really is the epitome of simple.

Finely processed onion and carrot

The only thing you need is patience to let the flavors cook together fully.  The key to a recipe with just a few ingredients is ensuring they are the best possible quality so I encourage you to seek out the San Marzano tomatoes and a decent bottle of wine.  

I've had the best luck with a 90/10 sirloin beef.  The flavor comes from the slow and steady reduction of flavor and the ground pork provides enough fat without making it too rich.  The original recipe calls for 4 oz of pancetta but having made it both with and without that ingredient, I feel comfortable telling you to save the money and buy a better bottle of wine.  I also omit the celery because I am not a fan of celery and it just never seems worth buying the whole bunch for just one stalk that this recipe calls for.  If you have it on hand and like the flavor by all means include it.

Add the meat and the veggies
together into the pot, cook down
until almost all moisture is gone.

To start the sauce, pulse the onion, carrot (and celery if using) in a food processor until finely chopped. If you don't have a food processor, you can grate the ingredients on a box grater to get a similar effect.  Heat the oil in a large heavy pot over medium heat.  I love using my Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven for this type of dish.  Add the beef and pork along with the veggies and, breaking up the meat with a spoon, cook it until the moisture is almost completely evaporated and the meat is browned.  This should take you 25-30 minutes.  Don't rush this step.  Season with salt and pepper.

Add the wine to the pot (pour yourself a glass) and bring the mixture back to a boil, scraping up any browned bits from the bottom of the pot.  Cook for another 5 minutes.  Add the milk, bring to a boil and then reduce the heat to a simmer.  Once again you are going to simmer until the moisture in the pot is almost completely evaporated.  That should take about 10 minutes.

At this state, the meat has been
browned and still needs to reduce a bit
longer until liquid is gone.

Open the can of tomatoes, crush them with your hands into small chunks and add them to the pot.  Fair warning, this can get messy as there is nothing as vicious as a squished tomato!  But its so much damn fun it's worth the mess.  Add 2 cups of broth and bring the mixture back to a boil.  Reduce the heat once again and let the sauce simmer on the stove for 2 1/2 - 3 hours.  You'll want to check on it every half hour or so just to stir it and ensure you don't have any hot spots on your burner that might cause the sauce to burn.  If it looks overly dry, you can add 1/2 cup of water.

After you add the cream it will
be a lighter color

Let the sauce cool, and then cover and chill in the fridge.  Allowing the sauce to sit will give it a deeper flavor, so if you can cook the sauce and chill it overnight before devouring it you will be rewarded for your patience.  To reheat, just bring to a simmer on the stove and add in the final cup of chicken broth to loosen it up if needed.  I try and make a double batch so I have some to throw in the freezer.  It reheats beautifully and makes a quick delicious dinner in minutes (without having to heat up your kitchen for 3 hours during the summer!)

You can eat this sauce on top of pasta, use it in a lasagna recipe or one of our favorites is serving it ladled over a bowl of cheesy polenta, with crusty bread.  If you want to go completely crazy, fry up an egg (over easy) and put it on top.  I'm pretty sure this would be my last supper if I got to choose.  It's just that good.

Bolognese Sauce 
1 large onion, coarsely chopped
2-3 medium carrots, peeled and coarsely chopped
1 celery stalk, coarsely chopped (optional)
2 Tbsp olive oil
1 pound ground sirloin (90/10)
1 pound ground pork
Kosher salt and freshly ground black pepper
1 cup dry white wine (I use Coppola Chardonnay)
1 cup whole milk
1 14.5 oz can whole peeled tomatoes (San Marzano)
3 cups low-sodium chicken broth, divided

After 3 hours on the stove, the sauce is rich,
succulent and nothing short of amazing! 

A Modern Remake For The 7 Layer Salad

All of the ingredients I needed to breathe new life to the classic

During these past few weeks, since winter has started showing signs of surrender, I've been pretty much obsessed with creating this recipe.  I love taking recipes I remember from my childhood and trying to reinvent them.  The classic recipe for a 7 Layer Salad is certainly tasty, but I wanted to tweak it a bit and modernize it.  For starters, I didn't cover mine in a layer of goopy mayonnaise as the original prescribes.  Instead, I opted to make a fresh Avocado Sour Cream dressing to compliment the other fresh ingredients.

I remember when I was growing up that my mom's 7 Layer Salad was something my brother absolutely loved.  There aren't too many dishes I remember him saying that about, so it stands out as a somewhat special dish she made just for him.  Of course, he also used to eat Braunschweiger liverwurst straight out of the refrigerator with a spoon, so I'm not sure what was going on in his head (Blech!)

This salad is the perfect thing to make as the weather gets warmer and cook-outs and potlucks start popping up as quickly as the dandelions in your lawn.  To refresh this old standby, I started by upgrading the lettuce.  In place of the standard iceberg I used romaine.  I think it has more flavor and serves as a great foundation for the rest of the ingredients.  In place of red onions, which I always find to be way too harsh in their raw state, I subbed in green scallion.  It provides just a bit of onion flavor without overpowering the entire salad.

For perfect hard boiled eggs bring water & eggs
to a boil for 1 minute. Turn off the heat and cover
for 12 minutes. Transfer immediately to an ice bath.

I also substituted the peas with edamame which means besides a creamier texture that is packed with fiber, I might have a prayer of my sister actually eating this version of the salad since she and peas have a long seeded hatred that's been going on since long before I was even born!  You can find edamame in the freezer section by the other vegetables.  I use them often in stir-fry's and as an add in for cous cous or risotto.  They are also a great option when other vegetables aren't yet in season because they are good all year round.

There were some elements of the classic salad that I just couldn't bear to mess with.  The hard boiled eggs, sharp cheddar cheese, and crispy bacon are still major players.  I decided to add in shredded carrot for some sweetness and garbanzo beans to round out the flavors.  The two kinds of beans make this dish more substantial so it can be a meal in itself and be satisfying.

Instead of the standard beefsteak tomato, which I think can be overly watery, I used 2 different kinds of cherry tomatoes. Besides adding a unique color to the salad, the sweet brown grape tomatoes are delicious.  If you see them in your grocery store snag them immediately! For extra color and a bit more tang, I also used small yellow cherry tomatoes as well.

All the completed layers show beautifully in a clear
glass sided bowl.  Choose the right vessel for this dish
to ensure all your hard work can be appreciated.

Putting together this salad is really quite easy.  You can put the ingredients in any order you want after you put down the lettuce on the bottom. Try and use contrasting colors for the layers to get the best look.  And of course, you'll want to choose a dish that will show all those beautiful layers.  I used two thinner layers of the cheddar cheese so it is toward the bottom of the dish as well as on top of the eggs as one of the final layers.  Be sure and season the layer of tomatoes with salt and pepper to highlight the flavors.

For the bacon layer, I baked 8 slices of thick cut bacon on a sheet tray lined with parchment paper in a 400 degree oven until crispy.  It is the perfect way to cook bacon without all the mess on your stovetop.  The time will depend on how thick of a cut you buy so just keep an eye on it.  Try this fool proof method and I will bet that you will never pan fry bacon again.

You'll notice when you review the written recipe below that I actually ended up with 9 different ingredients instead of 7.  I thought that each of them added something important to the overall dish so I decided to just go with the extra layers rather than trying to edit something out.  I've never been all that great at math anyway, so why start now?

This salad is delicious all on its own, but it is even better served with this tangy dressing.  To make the dressing, place one chopped avocado in a small bowl with 1/3 cup sour cream and 1/3 cup mayonnaise. Mash it together until the avocado is broken down and all the ingredients are completely mixed.  You can use a blender or food processor if you want it to be really smooth, but I prefer the small chunks of avocado so I just use my avocado masher to bring it all together.  Add in the whole milk slowly, as needed, to get it to the consistency you want.  Add salt and pepper to taste.

I hope you will give this recipe a try and let me know what you think!  After such a long and tiring winter, I'm going to take every chance I get to embrace the Spring.

Layered Veggie Salad
1 head Romaine, Chopped
4 scallions, chopped
1 bag shredded carrots
1 bag edamame, cooked and cooled
Cherry Tomatoes, (various) quartered
Shredded Cheddar Cheese
1 can garbanzo beans, drained and rinsed
4 hard boiled eggs, chopped
8 pieces of bacon, cooked until crispy and chopped
Kosher Salt
Black Pepper

Avocado Sour Cream Dressing
1 ripe avocado
1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup whole milk
Kosher Salt
Black Pepper

When you serve the salad you get a sneak peak of all the
gorgeous layers.  The colors really pop and
make for a beautiful presentation.

Refrigerator Oatmeal - Breakfast On The Go!

Not long ago I became inspired to find a way to put some variety into weekday breakfast for my husband.  Seriously, how many bowls of cereal can one person eat?  Whereas I'm almost completely a savory breakfast person, he prefers sweet things (ahem…like his wife!)  And one of his favorites breakfast dishes is oatmeal with brown sugar.   His mother makes it old school on the stove, the way oatmeal is meant to be made.  It's amazing how different it tastes than the instant stuff I grew up on.  You know, the little packets that had just a few of the chunks of brown sugar that you would hunt for with your spoon?  Am I the only one who did that?  Ok, so maybe I do like some sweet breakfast things.

Gathering all the ingredients to make three
different variations.

Knowing his love of oatmeal and sweets, I was pretty excited to find these recipes for different varieties of no cook refrigerator oatmeal.  I wasn't sure if he would dig the idea of eating it cold, but after making several batches he doesn't seem to mind.  These definitely fall into the category of low maintenance and speedy assembly.  In just a few minutes you can prep a bunch of these for the whole week, and not have to think about breakfast at all.  And since it is made using individual mason jars they are the perfect size and super easy to take with you on the go if you don't have time to eat at home.  They are also cute enough that I think they would be a nice touch to a brunch for guests or children who want to pick out their favorite flavors.

I used Red Mill brand Chia Seeds.  

If you haven't gotten on the bandwagon or used Chia seeds in your cooking yet, consider yourself in good company.  I hadn't either until this recipe.  Like any newer fad or superfood, I am always skeptical. From everything I've read about them they do sound like an easy way to add in Omega 3 fatty acids and protein to your diet.  They also plump up into a gel like substance which also helps contribute to making you feel full longer.  So put that on the list of pros as well.  Unlike flax seeds they have a pretty long shelf life too.  Which is good considering how darn expensive they are.  I almost didn't buy them when I saw the $15 price tag.  I literally put them back and took the cart down the next aisle.  But for some reason I was really intrigued by them.  So I circled back and put them back in my cart making up some silly justification in my head about having a food blog and needing to test these things for my readers.  :)

Assembly line preparation makes quick
work of several jars.

I'm sure there are endless different variations you can make depending on what your favorite flavor combinations are.  But for each of them there is a standard assembly process and some main ingredients you need.  First things first, you need to get old fashioned rolled oats; you can't use instant, quick cooking or steel cut oats for this recipe.  The recipe I was working from called for Greek Yogurt so I made a few jars using that, but after experimenting with a few batches my husband really preferred the ones made with regular Vanilla flavored Yogurt.  Go with what you like best.  You will definitely need more milk if you choose to use the Greek Yogurt just to thin out the consistency a bit.  I used skim milk because that is what we always have on hand, but you could use whatever you like.  I bet Almond Milk would be tasty in these as well.

If you plan to use the Chia seeds, then you need to have those on hand as well.  I found mine at a Mariano's but I know Whole Foods also sells them.  The mason jars I used were 1 cup (half pint) each.  I bought mine online but you can also find them at grocery stores as well.

To assemble these, you just line up the jars and add the oats, milk, yogurt and chia seeds to each one.  Then, depending on which recipe you are trying, you add the additional ingredients. Close the jars tightly and give them a good shake to mix.  If you are using any fresh fruit you should stir that in after you give it the initial shake to keep from bruising or smashing it.

Yum! Yum! Yum!

Place the finished jars in the refrigerator and they will be ready the next morning.  The completed jars lasted all week for us without any diminished quality.  I've seen some recipes that used bananas (I'm not a fan of the texture) but I would imagine those wouldn't last more than a day or two without getting brown or mushy.  The recipes I list below were the three that I liked the best.  I'm going to keep trying out flavor combinations to keep things interesting, and I know my next version is going to include chocolate and coffee.  I will let you know how that goes!

The only critique I got from my husband on these recipes was that the cinnamon flavor was pretty intense for the Apple version after it was in the fridge for a few days.  So if you don't think you'll eat that one up right away you might want to go easy on the cinnamon.

Cheers to breakfast!

Basic Ingredients (included in all versions):

- 1/4 cup uncooked old fashioned rolled oats

- 1/4 cup skim milk

- 1/4 cup plain or vanilla yogurt (or Greek Yogurt)

- 1 1/2 tsp chia seeds

Blueberry Maple 
- 1 Tbp Maple Syrup
- 1/4 cup fresh blueberries

Apple Cinnamon
- 1/2 tsp cinnamon
- 1 tsp agave (or honey)
- 1/4 cup unsweetened applesauce

Mixed Berry Vanilla
- 1/4 tsp vanilla extract
- 1 Tbsp Raspberry Preserves
- 1/4 cup berries (halved raspberries or whole blueberries)

All three variations all lined up and ready for the fridge.
Look at those cute blueberries peaking out! 

It's OK To Cheat On Valentine's Day

It stays light out past 5 o'clock.  The seed and garden displays are set up at the home improvement stores.  And, I'm so very ready for this winter to be over.  I can close my eyes and smell the Spring air and imagine the smell of a charcoal grill…

Yup, I've got Spring Fever.  I've got it bad.

Beautiful ripe strawberries ready to
become pie!

I needed something fresh and light and summery to help cheer me up this weekend and remind me of the warmer days.  This beautiful strawberry pie was just the thing.  The finished product might look complicated, but it isn't.  And that is exactly the point.  Even though you are "cheating" by using some store bought ingredients, your friends will still be impressed and the pie still tastes delicious.  So this year for Valentine's Day, its ok to cheat!

The cornstarch is key to a
thick rich filling.

To get started, cut up about 3-4 cups of strawberries.  I quartered most of them and halved some of the smaller ones.  You don't want to cut the pieces too small because after you bake the pie you want some of the larger pieces to hold their shape.  Place the berries in a bowl and stir to coat them with the sugar.  In a medium saucepan, bring the water, cornstarch and strawberry mixture to a boil.  Use medium heat so you don't scorch the sugar.  Add in the zest from one lemon.  Stir frequently until the mixture is heated through.  It took me about 7 minutes from start to finish.  You will see the mixture begin to thicken as soon as it comes to a boil; that is what the cornstarch is for.  It doesn't impart a flavor to the mixture, but ensures it isn't too runny which would lead to a soggy crust.  Turn off the heat, and let the mixture cool completely.  I placed my saucepan in the fridge (on a hot pad) to speed up the process.

One ready to use pie shell and the two rolled pie
crusts make this recipe a piece of "pie"! 

Take the pre-made pie crusts out of the packaging and unroll them.  Using a small heart shaped cookie cutter, cut out hearts.  Try and get as many out of the two crusts as possible.  You will have more than enough to cover the pie with, but I have a surprise use for the "extras" that I think you will like!

Small cut outs of hearts.
Ready for the assembly.

Once the berry mixture has cooled, pour it into the prepared pie crust.  When I made the pie, I realized I should have used more berries for the filling.  You can see from the pictures that it didn't quite fill out the pie shell as much as it should have, so I wasn't able to start the hearts all the way at the edge of the crust.  Don't make the same mistake; err on the side of having too much filling that you potentially don't use.  You want the filling to go all the way up to the top of the crust.

All the hearts have been placed on the pie and its
ready for the oven!

Make an egg wash by cracking an egg into a small bowl and adding a splash of water.  Whisk with a fork until it is completely beaten together.  Working in small batches, brush one side of the hearts with egg wash using a pastry brush and begin placing them firmly around the outside of the crust.  Continue to place the hearts on the pie by layering them in between the gaps.  Press down to adhere the hearts to each other.  The egg wash works just like "food glue".  Leave a small hole in the center of the pie uncovered.  Once you have the hearts placed, brush the entire pie with egg wash and sprinkle liberally with Turbinado sugar.

Place the finished pie onto a cookie sheet or tray to catch any bubbling juices during baking.  Bake at 425 degrees for 20 minutes then reduce the oven to 375 degrees and bake for another 20-25 minutes until the filling bubbles and the top is browned.  I turned mine about half way through to keep the crust from getting too dark.

You need to let the pie cool completely so it sets up before you cut into it.  You don't want to cover it up until it cools because condensation will make the crust soggy.  So set the pie someplace out of the way and leave it be!  But... you will want something to nibble on and that crust looks so tasty.  So, keep reading for a bonus recipe that fits the bill.

Straight out of the oven!  Isn't it beautiful?!

** BONUS RECIPE **  After I finished covering the pie with the cut out hearts I had quite a few left unused.  Rather than waste the dough (and scraps) I sprayed a sheet pan with Pam, laid out the hearts (and scraps) and sprayed them lightly with the Pam.  Sprinkle some cinnamon sugar over the cut outs and bake them off in the oven until they are crispy and brown.

These are just the thing to nibble on to keep you from cutting into the pie before it is ready!  They are nice little snack and go great on a bowl of ice cream or with a cup of coffee.

Close up shot of the pie crust.  

Strawberry Heart Pie
Recipe adapted from missbuttercup.com / adapted from MarthaStewart.com
- 3 - 4 cups of strawberries (cut into quarters)
- Zest of one Lemon
- 1 Frozen Pie Shell
- 1 package prepared pie crust
- 1/2 cup granulated sugar
-1/2 cup water
- 3 Tbsp cornstarch
- 1 egg
- Turbinado sugar or Sanding Sugar

Cinnamon Sugar Hearts make a great
little treat!  

Red Velvet Valentine's

I've decided to stop saying that I don't bake.  Honestly, I've done more baking in the last year than I ever remember doing all previous years combined.  From various kinds of zucchini bread to trying my hand at pretzel bread calzones and bites (I promise to recreate and share this recipe with you guys soon as it is super amazing and tasty!) and even working to perfect a made-from-scratch tart shell - - I've really had fun learning about the world I was formerly terrified to go near.

The ingredients are pretty common items you
might have in your pantry and fridge!

So with a new year upon us and Valentine's Day fast approaching, I wanted to share a fun recipe that will have your sweetie declaring their love for you.  Or, if you find yourself sans Valentine this year, it will help you make it through a day you are probably not too fond of.  Either way - - RED VELVET BROWNIES!  :)

If you have the option of "No Taste"
go with that one.  The gel, as seen
here, or the liquid will work.

Last year, I surprised my husband by baking him Cherry-Poppyseed Muffins which were delicious.  But this year, with my new-found baking confidence I wanted to tackle red velvet, one of his absolute favorites.  I did some research online and finally decided on a recipe for these Red Velvet Cream Cheese Brownies and there was no looking back.  This recipe comes from Sally's Baking Addiction and I can't thank her enough for sharing such an awesome recipe.  She adapted it from a Food Network recipe and it really is a great starter recipe for people who haven't braved into the red velvet realm (ahem….namely me!) Its a super fudgy brownie with swirls of sweet cheesecake batter mixed throughout.

The brownie batter is an absolutely amazing color
when you have it all combined!

In order to make an authentic Red Velvet recipe, I needed to use high quality red food coloring to get that amazing color.  For the red gel, there was an option of "no-taste" because when you use a lot of the intense color it can lend an off or bitter taste to your end product.  So go with the tasteless if you have the option.  I was a bit nervous using so much of the gel but I think that is what makes these brownies so special for Valentine's Day.  I mean just look at that color!

The critical thing about this recipe is that you mix together the ingredients for the brownie batter in the exact order they are listed.  Melt the butter in a microwave safe bowl until just melted.  Stir in the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar - - mixing in each ingredient in that order.  The vinegar in the recipe helps to keep the red color vibrant, and is key to the recipe so don't skip it.  I promise you won't even taste it in the final product.

I've learned to use this tool for mixing
a lot more than guacamole! 

Next, whisk the 2 eggs together in a separate bowl until well mixed, and then incorporate them into to the batter.  Then fold in the flour until fully incorporated.  Don't over mix. Poor the brownie batter (minus about a 3/4 of a cup keep in reserve for the top) into a prepared 8x8 baking dish that you have sprayed with cooking spray.  Be really careful with the batter and anything you use to stir it.  The dye really stains so wash out your bowls right away.  I wouldn't recommend using a white spatula or spoon either as I'm guessing it would end up turning pink!

To make the cheesecake swirl, you need to make sure your cream cheese is room temperature or it won't mix together smoothly.  I do have a confession to make though - - I hate using the handheld mixer.  It might be the noise its makes, or the extra dishes, or having to dig it out of the cabinet and finding the beaters - - but I always prefer to mix things by hand whenever I can get away with it.  I've found that using my handy dandy avocado masher works really well for applications like this.

Dollop the cream cheese
batter on top - no need to
be precise.

Place the softened cream cheese, sugar, egg yolk and vanilla in a bowl and mix until smooth.  I mashed it all together and had no problem at all getting it mixed.  If you prefer, use your hand mixer for about a minute to blend all the ingredients.  Then you just take the mixture and dollop spoonfuls on top of your prepared brownie batter.  Cover that with the remaining batter you kept in reserve and take a bread knife and pull it through the layers creating the swirl pattern.

All swirled together and
ready for the oven!

Bake the brownies at 350 degrees for about 30 minutes or until a toothpick inserted in the center comes out clean.  I purposefully cooked the brownies to the point where they were still a bit soft in the middle because I really like fudgy soft brownies, but you could certainly cook them longer.  Just follow your heart!  Hahaha, I couldn't resist at least one Valentine's pun!

Here is a close up shot of the brownie goodness!
The photo really doesn't do these justice. 

The end result is this gloriously decadent - - and slightly gooey - - unmistakable Valentine's Day treat for your sweetheart. I hope you will try making them for yourself and let me know what you think!

Happy Valentine's Everyone!
- xoxo -













Red Velvet Cheesecake Brownies
(Recipe courtesy of Sally's Baking Addiction)

Brownie Mix
2 Large Eggs
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 Tablespoon liquid or gel red food coloring (Go with No Taste)
3/4 teaspoon white vinegar
3/4 cup all purpose flour

Cheesecake Swirl
8 ounces cream cheese, softened
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract

Hot Sauce Heaven

With Thanksgiving already behind us (where did the Fall go?!), and the Christmas holiday fast approaching, visions of my beautiful garden seem like distant memories.  I find myself already dreaming about the new layout I am going to try, and how I may be growing some special varieties of heirloom tomatoes….But, I digress.  The end of the growing season was a plentiful one this year and I found myself with piles and piles of jalapeños and habaneros.  And you can only eat so many Bacon Wrapped Cheddarwurst Jalapeño Poppers, right?

Habaneros! My two amazing plants
this year gave me more than
60 peppers!

So, what better way is there to preserve the freshness of those little beauties than making some hot sauce?  There are a few chefs I always turn to when I want good recipes that utilize hot peppers.  One of them is Food Network Superstar, Bobby Flay.  The other is a local Chicago chef and owner of one of my favorite restaurants in the city, Frontera Grill - - Chef Rick Bayless.  Both of them have a deft hand at turning what most people consider just a condiment into the star of the show.  Both of these recipes are courtesy of their genius.  Try a batch and see if your friends go crazy for them like mine did.  They would make completely awesome stocking stuffers!

Jalapeño Hot Sauce

The chopped jalapeños and
onions in saucepan

You can actually buy a bottle of the Mesa
Grill Jalapeño Hot Sauce online, but it will set you back $9.95 for 5 oz.  Thank goodness I can make it at home because this stuff is so addicting I'd go broke for sure.  To get started, heat up 2 Tablespoons of the oil in a medium saucepan.  You are going to be cooking everything in this pot so be sure it is large enough to hold all of the ingredients.  Add the onions and jalapeños and cook until they start to soften.  Add in the garlic and let that heat just long enough until you start to smell the garlic.  The recipe says 30 seconds, but the key is that you just don't want to brown it.

After the peppers have cooked
add the remaining ingredients
and blend! 

Add in the vinegar and water and bring the whole mixture to a simmer.  I didn't have the rice vinegar that the recipe calls for on hand so I used apple cider. I think it added a nice tang to the finished product.  Cover the pot, and let it cook for 10 minutes.  Turn off the heat and transfer the entire mixture to a blender or food processor.  Add in the remaining oil, salt, honey and cilantro and blend until smooth.  This will depend on how coarsely you chopped your ingredients, and how thick you like your hot sauce.  I pulsed mine for at least a minute or two until I got a very liquid final product.  This isn't a salsa or a dip, so it should be very smooth and have uniform consistency.

You can see the little specks from
the cilantro in the sauce.  It's the most
beautiful green color!

Always be careful when blending hot food - it expands when you blend it so use caution and start slowly.  One other very important note - - you have to use fresh cilantro for this recipe.  There is no substitute for the fresh herb in this application.  It lends the finished product an amazing fresh and citrusy flavor which compliments the heat from the chilies and the vinegary bite.  I really can't say enough about how good this sauce is!

Place the blended mixture into bottles (or some other container) with a lid and refrigerate.  You are only going to use a little bit of the sauce at a time, as a condiment, so small bottles or Weck jars would work the best.  I found these cute hot sauce bottles online and thought they made the perfect packaging for gifting the sauces to friends and co-workers, but they are not at all necessary.

After sitting in the fridge, the sauce does separate so give the container a good shake (like a vinaigrette) before you use it.  I even made several batches to use up the peppers I kept harvesting (they just kept coming!), and have placed ziplock baggies (the snack size) of the sauces in my freezer.  Once my bottles get low I can just thaw them out and refill so I can keep enjoying the bounty of the pepper harvest all winter long!

Finished bottles of both hot sauces ready to be given to family and friends
(If you feel like sharing!) 

Jalapeño Hot Sauce 
(Recipe from Bobbyflay.com)
6 Tbs Canola Oil
1 small Onion, chopped
10 Jalapeños, stemmed, seeded and coarsely chopped
1 clove garlic, chopped
2 cups rice vinegar (I used apple cider)
1 cup water
2 tsp Kosher salt
1 1/2 tablespoons honey
1/4 cup cilantro leaves

Beautiful habaneros from my garden!

Habanero Hot Sauce
If you like things a bit more spicy, and want to kick it up a notch (or 10…) then this Habanero hot sauce recipe will be perfect.  I should tell you that you can also buy this one already made, but apparently only a case at a time?  Not sure who needs THAT much hot sauce, but its good to know that  there are people out there who do!  :)

I learned a new technique while making this recipe for roasting whole garlic cloves.  I used to think you had to to do it in the oven, a whole head of garlic at a time.  No sir! Now I use this technique for making garlic compound butter for garlic bread, for dolloping on top of steaks, baked potatoes, pretty much anything ….

Roasted garlic cloves start to
soften and blacken in spots.
They also smell delicious! 

You just take the garlic, unpeeled, and put it in a dry (aka - no oil!) skillet over medium heat. Take a pair of tongs and turn the cloves regularly until they are soft and blacked in spots.  Depending on the size of your cloves that should take about 10 - 15 minutes.  And that's all you need to do for soft, roasted amazing garlic!  Set it aside and let it cool so you can peel it.

Meanwhile, in a saucepan, combine the carrot, onion and stemmed habaneros with the vinegar and one cup of water.  Partially cover the pan and simmer over medium-low heat until the carrots are tender, about 10 minutes.  Unlike the jalapeño mixture in the previous recipe, you need to be very careful not to breath in the steam from the mixture while it is cooking because it is pretty lethal.  Once it is cooked, pour it into a blender or food processor.

Add the peeled roasted garlic, salt and sugar.  Blend until smooth.  If the mixture is too thick the recipe as written says to add water but I've never had to do that.  I would guess that would only be necessary if you let the mixture cook down and thicken further on the stovetop.

You can pour the finished sauce into bottles (or some other container) with a lid and refrigerate.  This sauce is pretty potent so only a few dashes are necessary to get the desired burn!  You can use it to heat up BBQ sauces and salsas, or even in pulled pork sandwiches.  Its pretty versatile stuff!  Just use it cautiously!

Habanero Hot Sauce
(Recipe from Rickbayless.com)
5 cloves garlic, unpeeled
1/2 cup peeled, roughly chopped carrot
1/2 cup roughly chopped white onion
12 medium (5 ouces) orange habanero chiles, stemmed
1 cup apple cider vinegar
About 2 teaspoons salt
1/4 teaspoon sugar

The finished habanero hot sauce is smooth and fiery hot!