Tuesday, June 29, 2010


I was born and raised in California. I didn't eat a lot of jambalaya or creole growing up.
I know.
You're shocked.
Believe it or not, that still hasn't stopped me from learning to love things like this. This recipe was so easy and really delicious! I'll post the recipe as I found it in this cookbook but next time my plan is to cut the spices in half to make it a bit cooler for the boys.

1T olive oil
1 1/2c chopped onion
1t minced garlic
1c chopped green bell pepper
1c chopped red bell pepper
2 1/2t paprika
1/2t salt
1/2t oregano
1/2t ground red pepper
1/2t black pepper
1c uncooked long-grain rice
2c fat-free, less-sodium chicken broth
1 14.5oz can diced tomatoes, undrained
2c shredded cooked turkey (I didn't use this)
6oz andouille sausage, chopped (couldn't find this so used turkey kielbasa)
2T sliced green onions (I didn't use this either)

Heat oil in a large dutch oven (I used my stock pot) over medium high heat. Add chopped onion and garlic to pan; saute' 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients to pan; saute' 1 minute. Stir in broth and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage to pan; cover and cook 5 minutes. Sprinkle with green onions.

Thursday, June 17, 2010

Delicious Chocolate Bundt Cake

This recipe came from Joy the Baker. I made it for a friend one day... and I made it again tonight for a meeting. I will make it again some day. I can feel it in my bones. It is delicious and awful for you... but so very good for your soul. The boys and I threw on some 4th of July sprinkles to make it a bit more festive.
On a side note, cut the frosting recipe in half. You'll thank me for that later. If you make a whole batch you'll feel obligated to make something else to put this frosting on. Or you can go ahead and make a whole batch. They're your thighs. Do with them as you please!

For the Cake:
1 1/4 cups plus 1 Tablespoon brewed coffee
3/4 cup Dutch process cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons kosher salt
2 1/2 teaspoons baking soda
2 whole eggs
1 egg yolk
1 1/4 cups plus 1 Tablespoon buttermilk
1 cup plus 2 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, plus 2 Tablespoons all-purpose flour, sifted
For the Glaze:
6 ounces unsweetened chocolate
3/4 cup unsalted butter
3 cups powdered sugar
1/2 cup sour cream, at room temperature
1/4 cup brewed coffee, cooled
Place an oven rack in the center of the oven and preheat to 350 degrees F.  
Grease and flour a 10-inch Bundt pan and set aside.  
To make the cake batter:  Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently.  Remove from the heat and let come to room temperature.  
In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute.  Add the buttermilk, oil and vanilla extract and mix on low again for another minute.  
Add the flour and mix on medium speed for 2 minutes.  Add the cooled cocoa mixture and mix on medium speed for 3 minutes.  The batter will be very loose.  Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.  
Let the cake cool completely in the pan and then invert onto a cooling rack.  
To make the icing:  Chop the chocolate into small pieces, put them in a heatproof bowl (or a double boiler), and set the bowl over a pot of barely simmering water.  Be sure that the bottom of the bowl does not touch the boiling water.  Remove the bowl from the heat when all of the chocolate bits have melted.  
Melt the butter in a separate pan or in the microwave.  Whisk the melted butter into the melted chocolate until thoroughly incorporated.  Sift in half of the powdered sugar.  Add the sour cream and whisk to combine.  Sift in the remaining powdered sugar and whisk until smooth.  The glaze should be thick and shiny.  Lastly, add the coffee and whisk to create a glossy glaze.  
Pour the glaze over the Bundt cake, covering it completely.  Leave at room temperature until ready to serve. 

Wednesday, June 9, 2010

BBQ Corn on the Cob

I have only BBQ'd a few times in my life on my own, but this is one my hubby and I have put together together and I just made it all by myself last night. We found it in our favorite BBQ cookbook. The past few years I have been growing a few of my own herbs in the backyard so I just go snip the basil from there. Doesn't get fresher than that!

1/4 c butter, softened
1/4c freshley grated Parmigiano-Reggiano cheese
2T finely chopped fresh basil
1/2t kosher salt
1/4t freshly ground black pepper
1/4t granulated garlic
4 ears of corn husked

In a small bowl, mash butter and all other ingredients aside from the corn together. Brush about 1 Tablespoon of the seasoned butter all over each ear of corn. Grill over direct medium heat until browned in spots and tender. 10-15 minutes, turning occasionally. Serve warm with remaining butter spread on the corn.

Wednesday, June 2, 2010

Rosemary Bread

I got this recipe from one of my favorite baking cookbooks, "Baking at Home."

4c bread flour plus extra as needed
1 1/2 t active dry yeast
1 1/2 c room temp water (68-76 degrees F)
2T coarsely chopped fresh rosemary
2t salt
Extra virgin olive oil for greasing
Cornmeal for dusting
Coarse sea salt for sprinkling (optional)

Combine the flour and yeast in the bowl of a stand mixre fitted with the dough hook. Add the water, rosemary, and salt and mix on low speed for 3 minutes. Increase the speed to medium and knead for 4 minute. The dough should be slightly stiff, smooth and elastic.
Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise ina  warm place until naerly doubled in size, about 40 minutes. Fold the dough over on itself, pressing gently to release the gas. Let the dough rise a second time, about 40 minutes more.
Divide the dough into 2 equal pieces and round into smooth balls, pulling hte outer layers taut and pinching the excess dough together at the base of the balls. Place seam sides down on a lightly floured work surface, cover, and let rest until relaxed, 15-20 minutes.
Prepare 2 baking sheets by scattering them with cornmeal. Put your hands under each dough round and stretch and pull it gently into a rough 6 x 8 inch rectangle. It is important to maintain an even thickness Transfer to the prepared baking sheets.
Brush or mist the surface of the dough lightly with water. Let the dough rise for a third time in a warm place, covered, until the dough springs back slowly to the touch but does not collapse.
Preheat the oven to 425 degrees F. Score the dough 5 times, starting at the same corner each time and trascing a line to each of hte other 3 corners. The remaining 2 scores will be in between the first 3 radiating out from the same corner. Brush or mist hte dough with the watre once more. Bake until the loaves have a golden brown crust and sound hollow when thumped on the bottom, 25-30 minutes. Let cool completely on wire racks. Brush or drizzle with olive oil and sprinkle with sea salt if desired.