MONTHS Behind

Hello Friends,
I am months and months behind on the blog. How about I just post a short summary of a few of the things I've made and we'll go from there? I hope you don't mind, here are just a few things to please your eye.

Meatloaf Cupcakes - Not Just for Lovers

I’ve been meaning to make meatloaf cupcakes for a while, but hadn’t had the right occasion. Yesterday was Valentine’s Day and I couldn’t think of a better way to celebrate than with these deliciously meaty treats for my lover. After looking at many recipes, I did what I often do and combined two recipes to make one that I REALLY liked. My fiancé informed me that this is not necessarily for the beginner cook, but please don’t be afraid to try. They took about an hour to make, and were 100% worth it. We almost couldn’t get over how good they were. I have a feeling that these will be requested often! This recipe makes 12 meatloaf cupcakes.

I used recipes from Sticky, Gooey, Creamy, Chewy and From Dahlias to Doxies while adding some of my own touches to come up with what were truly delicious meatloaf cupcakes.

Ingredients for the meatloaf:
Almost 1 lb ground beef
Almost 1 lb ground pork
1 small onion (small dice)
1 large tablespoon chopped garlic
1 teaspoon dried oregano
Handful (a few large tablespoons) of fresh parsley – I prefer Italian flat leaf
3 tablespoons roasted red pepper from a jar (I had these sitting in the fridge and wanted to use them up, they’re not necessary to make this work)
3 tablespoons ketchup
1/4 cup milk
1 tablespoon Worcestershire
1/4 teaspoon black pepper
2 eggs
Sprinkle of salt and pepper
1 tablespoon olive oil (for sautéing veggies)

For the drizzle:
3 tablespoons of Famous Dave’s Rich and Sassy (use whatever you have)
1 teaspoon Sriracha

The potatoes:
3 cups potatoes, chopped into medium chunks
1 egg yolk
1/4 cup half and half or heavy cream
Pinch of salt
2 tablespoons melted butter

Directions:
Preheat your oven to 350 F.
Sauté the chopped onions and garlic over medium-low heat with a splash of olive oil until soft, set aside to cool a bit. Prepare the meatloaf by combining all ingredients together in a large bowl. Remove all valuable jewelry and get in there with your hands, mixing until incorporated. Don’t forget your onions and don’t fuss with the mixture too much, because you can turn it into meat bricks. Spray or lightly grease a twelve serving cupcake pan. Spoon the mixture into your cupcake pan, pressing ever so lightly into your desired shapes.
Prepare the sauce by whisking the Sriracha and BBQ sauce. Drizzle over the raw meat and pop in the oven. Bake at 350 for 30 minutes.

While the meat is baking, boil the potatoes (about 15 minutes). I put the cream, salt, egg yolk, and butter into the mixer so it was ready to be married with the cooked potatoes. Drain potatoes, whip all of this together and wait for your meat to be ready. Fit a pastry bag with a large star tip (I was out of pastry bags and used a large Ziploc) and when the potatoes are no longer at a bag-melting temperature, fill and set aside (do not refrigerate).

Remove your meatcakes from the oven and turn on the broiler. Using a fork I removed the meatcakes from the pan and placed on a cooling rack, just like real cupcakes! Pipe some potato “icing” on top of each cupcake. I used cracked black pepper and some bacon bits that were sitting in the fridge as sprinkles, it’s just a fun little extra that again, isn’t required to make these awesome. You can leave the cupcakes on the cooling rack, or move to a cookie sheet and broil for a few minutes until the potatoes are lightly browned, about 2 minutes.

Remove from the oven and see if you can stop yourself from eating any less than three! Happy Valentine’s Day!

Love,
Lisa and her meat cupcakes

Sky Juice and a Happy New Year!

I've been thinking of my dear friend Marie a lot this holiday and as an ode to her, I'm making Sky Juice martinis for New Years Eve. They are delicious, coconut-y, and remind me of the amazing holidays I've had visiting my Bahamian bestie. One can make them as a mixed drink over ice, or shaken and served in a martini glass.

What you'll need:
One part gin
Three parts coconut water
Heaping teaspoon of sweetened condensed milk (leftover from those pumpkin pies you intended to make)
Ice

Shake or stir these ingredients over ice and imbibe! Happy 2012, everyone!

Don't mind the potatoes and asparagus in the background, New Years dinner of steak and pommes frites is about to go underway.

Torta Caprese

You know those absolutely delicious meals or dishes that haunt you forever? This is one of them. The day after my fiancé and I were engaged, we shared this amazing dinner in Riomaggiore, Italy. I’ll spare you the details of the sunset and the crying and the long hike along the coast. But, the details of this cake will not be spared. It was warm and gooey and had a light crunch on the outside, with a dusting of powdered sugar and a drizzle of chocolate sauce. It was heaven. Six months have passed since our trip and I have not forgotten about the cake. Through some internet stalking, I managed to find out that the owners of the restaurant, Il Grottino, are actually Sicilian. This tidbit sent me on the path for Sicilian chocolate recipes. Rummaging through the Google images, I found it: the Torta Caprese! This was the cake I needed to make. Kathy, over at Food Lover's Odyssey, recreates foods she has had in Italy and France, and I have stolen this recipe from her. It is spot on. Not only is this the most delicious cake in the world, it is naturally gluten free! This means it’s healthy, right?

Ingredients:
9 ounces good quality dark chocolate, chopped into small pieces (Cadbury Special Dark, mmmmm)
1 cup butter
¼ cup cocoa powder
1 tablespoon almond extract
1 ¼ cup granulated sugar
1 ½ cups ground blanched and toasted almonds (I use Bob’s Red Mill Almond Flour. It’s a great product that makes perfect macaroons, as well, and can be found in almost any grocery store)
6 eggs, room temperature

Directions:
Preheat an oven to 310°F (that isn’t a typo, your oven really does go to that temperature) and line the bottom of a 9-inch spring form pan with parchment paper. I gave the sides of the pan a good covering of nonstick spray, because I’m paranoid about cakes sticking to pans.

Slowly melt the chocolate and butter over a double-boiler. What’s a double boiler you ask? Fill a small pot with water about half way and bring to a boil. Place a glass bowl on top and let the heat from the water gently melt the chocolate and butter together. I chopped the butter into one tablespoon pats and mixed with the chopped chocolate. Don’t be too tempted to just drink this rich liquid you’ve created now, it will be better once baked into a cake.

In a stand mixer with a whisk attachment, whisk together the melted chocolate mixture, the cocoa powder, almond extract and sugar until combined. Add the ground almonds and whisk until combined. Add the eggs one at a time, adding each egg after the first has been incorporated into the mixture. I like to crack my room temperature eggs all into one bowl, that way they’re easier to plop into the mixer, one at a time. 

Pour the mixture into the spring form pan. Make sure the mixture is level and smooth on top, drop it on the counter or floor a few times, and poke the bubbles with your finger or a toothpick. Bake for 60 minutes and be sure to let cool before serving, so it can set. I topped mine with a heart stencil and dusted it with powdered sugar. This cake is rich and will live in your dreams for years to come. Your gluten-free and gluten-full friends will thank you, propose marriage, and offer other various acts to you for making this cake.

Kale Chips

Since we can't have cake for every meal, we must have recipes with vitamin-packed deliciousness on hand.  These are extremely simple and delicious chips made from a vegetable that is in season year-round, did you know that this hearty green can be grown well into the colder seasons in Minnesota? These crunch and immediately melt in your mouth, similar to pork rinds, but with far less pig skin.
All you need:
1 large bunch of kale
1 tablespoon of olive oil
Salt
Pepper
Preheat your oven to 350 degrees.  Tear your kale into pieces about the size of large tortilla chips.  Toss with olive oil, pinch of salt and pepper.  I used two sheet trays since you don't want to overcrowd your chips, we want them crispy, not steamed. Giving each chip room, spread out on your pan.  Once your oven is ready to go, pop both pans in and set your timer for 10 minutes.  Check your chips at this point, if they still look a bit floppy, give them another minute or two.  I found that the magic time for my oven was 13 minutes. I was extremely pleased with how they came out and made them three days in a row.  Even the meat-loving fiance devoured the thin, crispy, and healthy treats.  If you don't think turning a green into a crunchy snack is possible, you must try making kale chips.

Cantaloupe Sorbet (Sorbetto al Melone if you're fancy)

I had a group of amazing ladies coming over and wanted something refreshing and light for dessert. I always try to use whatever might be sitting around the house and on the counter at the moment was a large and extremely ripe cantaloupe.  Since my melon was so big (insert boob or head joke here) I ended up doubling this recipe. In the future, I think I will use half the amount of sugar the recipe calls for.  Melons are so sweet and juicy on their own, I know it will be just as delicious with mostly its own sweetness shining through.  If someone tries it before I get around to it, let me know!  This really was pretty easy, you just have to have time to freeze it and whip it with your mixer and then refreeze.  If you have an ice cream machine, I imagine this would come out like a smooth melon dream. This comes from Bon Appetit Magazine, so you know they know what's up.
Ingredients
2/3 cup sugar
1/2 cup water
3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)
Preparation

Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours. I did this by sticking it in the freezer to speed along the process, I'm an impatient lady.

Puree cantaloupe in blender until smooth, use some of your sugar syrup for lubrication if it needs help getting smooth. Combine with the rest of your sugar syrup in dish and stir until well blended (I did this in my KitchenAid mixer and then poured back into the dish). Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.

Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. I ended up wrapping the mixing bowl in a towel soaked in hot water so it would help warm things just slightly, making it easier to whip.

Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight, storing in an air-tight container. You can prepare this three days in advance. Now your melons will never go to waste again!

Flan (Custard's MUCH Sexier Cousin)

This recipe comes from my friend Genevieve, who is an amazing cook. It's actually her grandmother's recipe and the real deal! Whenever I go to a function of Genevieve's, I cross my fingers that this flan will be there.  I thought the recipe would never be released into my hands, that it was closely guarded by someone or something like the Bush's baked bean dog, but classier.  Genevieve has been baking this flan for years without having written down the recipe.  So here it is, for all to enjoy.  It is not the easiest thing to make, but is by far one of my favorite desserts.  Be sure to bring all ingredients to room temperature before you start, this is very important so don't skip it.

Ingredients

8 eggs

1 can sweetened condensed milk

1 can evaporated milk

1 cup regular milk (whatever you have in the fridge, but don't even try soy, I've ruined some things by using soy milk)

6 tablespoons of water (in a bowl, ready to go)

4 cups sugar (2 for the caramel and one for the custard)

3 tablespoons vanilla extract

1/2 teaspoon salt

2-3 tablespoons guava paste (optional)

Preheat your oven to 350
First you must make the caramel that once all is done, will be dripping down the sides of your flan, lickably good at the bottom of the dish. If you have absolutely no idea how to do this, don’t worry, it’s just sugar and you can always start over! This is something you must babysit until it is complete.  Put two cups of sugar in a nonstick pan.  I set the timer to see how long it took and it was between 10-15 minutes.  It will start by just getting clumpy and then turning into slightly golden pebbles, see-

The sugar will continue to melt, stir with your wooden spoon until it’s liquid, brown and bubbly. Remove from heat and carefully add your six tablespoons of water. Stand back, you don’t want this stuff to splash on your arm! Stir immediately and mash in your guava paste, the guava paste is optional but gives the flan a tangy, fruity flavor that makes your guests ask, “what is in this that makes it so good?” Stir this mixture until it is calm and immediately pour into the dish of your choosing.

I used a large soufflé, you could use a glass 7” x 11” casserole, or individual crème brulee dishes.  Set this aside.

It gets easier from here! Stir your three milks together until the sweetened condensed milk isn’t sitting at the bottom and they’re incorporated into one thick milk mixture. Whisk 8 eggs together and add 2 cups of sugar.  Whisk milk mixture slowly into the eggs and sugar, add vanilla and salt.  Gently pour this through a sieve to remove any sugar or egg lumps (nobody likes a lumpy flan).  

Transfer this to the pan with the caramel and you’re ready to bake.  Use a water bath or Bano de Maria.   You do this by placing your baking dish in a larger dish and filling it up about an inch with boiling water.  Bake for one hour or slightly more or less depending on the dish you use.

I used a seriously deep dish, so I went for an hour and 20 minutes.  Don’t overcook, it should be extremely wobbly when you take it out, but not liquid.  I let it cool on the counter for a just a bit before placing in the refrigerator.  You MUST refrigerate for at least 3 hours or up to two days before serving.  Remove from fridge an hour before serving.  Run a knife around the edges and flip upside-down onto your favorite platter (place platter face-down over dish containing the flan and then flip). If all the caramel doesn’t come out, set your burner on medium-low and place your glass dish right on top.   I liked spooning a serious amount of caramel onto each plate. Enjoy with coffee and good friends. Thanks, Genevieve!