Monthly Archives: February 2012

Wednesdays Wild Gadget: Kitchenaid Stand Mixer

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It wasnt until recently that I realized what I had been missing this whole time.

blog surfing, trying new recipes, maybe a little carpel tunnel….you know from having to hold the hand mixer…

thats when I realized it might be time…

time for me to buy a standing mixer and put an end to the suffering I was causing myself without having one.

I think that if any of you want to become serious cooks you should invest in one, it makes life 10000 times easier, and unfortunately there’s some things that cant be done without it, like merengue…

I bought mine here on amazon, because it was cheaper but if you find it somewhere else for less, then feel free!!

 

Free nutella strawberry banana crepes at home?

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Did you know that today is free pancake day at Ihop?

Well, I guess if you didnt, now you do! Hmm. I’ll be honest I’ve never been a real fan of Ihop pancakes those small stale tasting pancakes dont rock my boat the same way my own nutella, strawberry and banana crepes do, call me biased because I guess I am but at least I’m honest!

This morning I decided that instead of going to Ihop I would make my own crepes.

Not sure if you guys have ever heard of crepes but they are these thin French pancakes that you can pretty much fill with just about any concoction of things that you like.

Todays post is going to be a little short as I try to buy some stuff online to bake some super cute things this month.

 

Heres the recipe to [the crepes]

YOU WILL NEED:

 

  • 1 Pint strawberries
  • 3 Large bananas
  • 4 oz semisweet chocolate  squares
  • 1 cup nutella Hazelnut spread.

For the filling dice up one pint of strawberries and 3 whole bananas. In a small microwaveable bowl put nutella in microwave for 30 seconds or until melted. Smear the nutella on the cooked crepe and then place fruit inside of cooked  crepe and roll up

for the chocolate I used semisweet bakers chocolate cooked on a double boiler–in case you didnt know the best way to melt chocolate is in a double boiler meaning taking a pot of water and letting it boil and placing a metal bowl on top of the pot so it sits right over the water and place the chocolate in the top bowl so that it can melt without burning —then you can use a spoon and drizzle it over the cooked crepes.

Potato & Cheddar Cheese Pierogis

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So I dont know whats up with me but I’ve been having these crazy cravings—no, I’m not pregnant but for a couple of days now I’ve wanted to eat Pierogis (you know those Polish dumplings made with potato on the inside) I mean, I’ve been craving it so much I would give up on my diet for em!!

So last night I started making the dough and the filling so that it could be ready for me this morning when I decided to make them. Can you imagine 7am and someone making pierogis because they have nothing better to do??

Well let me tell you, I dont have anything better to do! =)

Anyways, heres the recipe:

  • 2 cups flour, plus extra for kneading and rolling dough
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup sour cream
  • 1/4 cup butter, softened and cut into small pieces
  • butter and onions for sauteing
  • 4 large potatoes
  • 1/2 cup heavy whipping cream
  • salt & pepper to taste
  • 1 cup grated cheddar cheese
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
For the filling, boil about 5 cups water, dice potatoes and place in boiling water until fork tender. Remove from heat, drain, add heavy whipping cream, salt and pepper to taste and cheddar cheese and mash together until a smooth consistency is reached. Place in fridge until cooled or overnight.

Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Use a fork to press down edges.

The great thing about this recipe is that you can pretty much use any filling that you like you can also serve it with many toppings, onions and butter which is what I did, or you can have honey dijon mustard, apple sauce, sour cream, the ideas are endless!!!

Fancy Friday: Chocolate Espresso Panna Cotta

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I’ve never been a fan of coffee until I went to Starbucks and had a grande coconut chip frap, or shall I say got addicted to.

I always wanted to try making panna cotta which is an Italian dessert made from simmering milk and cream together and allowing to chill, its sort of like a pudding that can take on any flavor you want it to.

I decided that I was in the mood for a chocolate fix, but I wanted a punch to it so i made an espresso flavored one!

Heres the recipe I hope you like!

 

  • Panna Cotta Layer:
  • 1 teaspoon Plain Gelatin
  • ½ cups Milk
  • 1 cup Heavy Cream
  • 2 Tablespoons Granulated Sugar
  • 3 ounces, weight Dark Semi Sweet Chocolate
  • Espresso Layer:
  • 1-¼ teaspoon Plain Gelatin
  • ½ cups Milk
  • 1 cup Heavy Cream
  • 3 Tablespoons Sugar
  • 2 teaspoons Instant Coffee (I used Folgers instant packets)

 

Place the gelatin in a small bowl with the milk and stir to soften the gelatin. In a small saucepan, heat the cream with two tablespoons of sugar until simmering. Break up the chocolate and stir until melted into the cream. Whisk the softened gelatin and milk into the chocolate mixture until smooth. Pour this chocolate layer into four (4-ounce) glass tumblers and refrigerate until firm.

For the cappuccino layer, soften the gelatin once again in the milk. In a saucepan, add the cream, half the sugar, and 2 teaspoons of the coffee and heat until simmering. Taste, and add additional coffee powder or sugar as needed. Remove from the heat and mix in the softened gelatin. Pour evenly over the top of the chocolate layer in each of the tumblers, spooning on the foam at the bottom of the pot on top to resemble a cappuccino drink. Return to the refrigerator and cool until firm.

For serving, top with whipped cream and shaved chocolate!

adapted from [tasty kitchen]

Happy Banana Bread Day!!! =D

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As I was blog surfing today (yes, its sad that I had to come up with a word that describes what I do all day) I saw that today was Banana Bread Day!

So with excitement I told one of my friends that today was banana bread day, and you know what he said….maybe you should be seated for this…

he said…

he had never had banana bread before! I was honestly shocked, like besides people who are allergic to bananas who doesnt eat banana bread?

So I decided, theres still about 4 hours until the end of the day and I don’t want to have to wait a whole year for another reason to cook banana bread!

So here goes the recipe for banana nut bread I hope you enjoy!!

 

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 mashed bananas
  • 4 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup plain greek yogurt
  • 1 cup walnuts
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda

Preheat oven to 350 degrees

1. Grease and flour a loaf pan.

2. mix together  and sugar together. Add eggs, mashed bananas, buttermilk, yogurt and vanilla until the batter is well mixed.

3. Add in the flour, baking powder, salt, chocolate chips, walnuts and baking soda. Mix until well combined. Divide batter into greased and floured pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

 

 

Farewell Banana Bread day I’ll see you again next year!

Thirsty Thursday: Peppermint Hot Cocoa

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Would you think that being lactose intolerant would stop me from putting a spoonful of mint chocolate chip ice cream in my mouth? NO!

well it would not stop me from making hot cocoa either .

I mean Im all for quick fixes, and you know put some powdered stuff inside of a glass mix it with a long spoon and then guzzle it down, I’m all for it when you’re in a rush but sometimes you just gotta treat yourself like a queen.

  • ⅓ cups Hershey’s unsweetened Cocoa Powder
  • 1 quart Lactaid Milk
  • ½ cups Semisweet Chocolate Morsels
  • ⅓ cups Crushed Peppermints

Place cocoa in a medium saucepan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.

Pour hot cocoa into desired glasses, top with whipped cream and garnish with peppermint.

Interview with the Cooking Channel’s Baron Ambrosia

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In case you didn’t know I thought I’d tell you. Right now I’m working on my second Bachelor’s Degree in Multi-Media Journalism so usually I kill two birds with one stone by doing what I love to do, which is writing and cooking and bringing them together to write about food, culinary arts, cooking and so forth.

So, last week I had the best opportunity ever. I actually got an interview with Baron Ambrosia, host of BronxNet’s show Bronx Flavor. He has been interviewed before by New York Times and Esquire to name a few.  He actually took the time out to talk to me and discuss that show as well as his new show that will be airing on the cooking channel called The Culinary Adventures of Baron Ambrosia which is set to air sometime in the middle of this year.

In case you’re somewhat like me and you sit at home eating mint chocolate chip ice cream and watching the Food Network, you’ll know what I’m talking about when I say his show is a cross between Diners, Drive-Ins and Dives and Good Eats.

let me tell you he’s the same person in person as on his show which was great!

I decided to post up the interview I had with him and in case you haven’t seen his show, the fun prop filled show airs on BronxNet or can be seen on his website and stay tuned to the cooking channel because it will be airing soon!

[Baron Ambrosia's website]

[BronxNet episodes]

Q. Do you happen to watch a lot of TV?

A: I don’t really watch T.V. I actually read more, after editing all day the last thing I want to do is look at another screen.

 Q. What made you pursue a career in food journalism?

A: we’ve combined two things I love: food & film making.

Q. How did you end up on Bronx Net?

A:Michael Max Knobbe (executive director of BronxNet) discovered me when we had our pod cast on I-tunes (called Underbelly) and liked our idea.

 Q. Have you met any celebrities while doing your show?

A: Yea, I’ve met Grand Mater Melle Mel who’s a good friend,Bronx MC Armageddon, Opera Steve, Joe Bataan,Kool Keith andwe will have some special guests on the new show but I want to kepp that a surprise.

Continue reading →

Wednesday’s Wild Gadget: Le Creuset Dutch Pot

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So I guess amongst the years that I’ve been cooking Ive accumulated some essential cooking tools and I bet if any of you cook you know exactly what I’m talking about!

I tend to go on cooking blogs and I always stumble across a picture of a Le Creuset Dutch Pot, always.

Well when I used to work for Pottery Barn Kids I was fortunate to also receive a 40% discount at Williams Sonoma, which   is like culinary heaven!

Anyways, I think that all of you who plan to cook should own at least one le creuset pot, because 1. they are durable, 2. they can go from stove to oven for those dishes like my [peach whiskey bbq chicken] without making u have to 100 dishes after!!!

Heres where you can find some:

Williams Sonoma

Amazon

Chef Central

 

they are a little pricey but so worth it!

Chuleta’s famous potato salad and Jack Daniels Whiskey and Peach bbq chicken

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I gotta tell you, Im one of those simple give me a cheeseburger and mashed potatoes (’cause I don’t like fries) type of girl.

Some would call that, a cheap date? Well I call it a realistic I dont want no salad kinda date!

Anyways, last night I went out to TGI Friday’s which is like one of my favorite fast food restaurants. Dont judge me because I love me some fast food, at 1000 calories a meal that just means a whole bunch of deliciousness!!!

I dont know how many of you are familiar with TGI Fridays but they are known for their Jack Daniels sauce on many of their meals. So of course, it only makes sense that I would concoct my own dish that involves Jack Daniels and I think its one of those things that works on any night of the week!

Forgive me for not taking the most appetizing picture but please please please believe me that this is a delicious meal!!!

Heres my recipe for Chuleta’s Jack Daniels BBQ Chicken

  • 12 Chicken Legs/Breasts bone in and skin on
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Yellow Onion, Diced
  • 1-½ cup Jack Daniels
  • 12 ounces, Jack Daniels BBQ sauce
  • 1 jar Peach jam
  • ½ cups Water
  • 2 Tablespoons Worcestershire Sauce
  • 4 cloves Garlic, Peeled
  • 3 whole Green Onions, Sliced Thin

Preheat oven to 300 degrees.

Heat oil and butter in a heavy OVEN SAFE pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.

Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you’re using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.

Cook for 1 1/2 hours, then remove from oven.

For my potato salad you will need:

  • 6 red potatoes skin on
  • 1  cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 granny smith apple cubed
  • salt and pepper to liking
  • 1/2 teaspoon cayenne pepper

Scrub and wash potatoes, cube into small 1 inch pieces. In a large pot bring 6 quarts water to a boil.

Once water is at a boil place potatoes in pot, boil until fork tender.

Once potatoes have cooled, in a large mixing bowl mix together all ingredients with potatoes. Taste and alter seasonings to liking.

Its Fat Tuesday & we got some bread pudding!

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I know I’m a bit late, tsk tsk on me but I was out celebrating Mardi- Gras by shopping and watching a few movies.

I’ve never visited New Orleans or really celebrated in the festivities but I felt that it would only be right as my first year really cooking cooking to make something in light of the day. So, I was searching for the perfect recipe to make one that I could actually enjoy making without slaving too long over a hot stove.

I saw King Cake which is a traditional Mardi Gras dessert, and I also saw etouffe which looked pretty delicious but I dont happen to like seafood and then I came across a recipe for Bourbon bread pudding.

Now of course, for me nothing comes easy, so as I went to the supermarket I went to one that obviously doesn’t believe in selling bourbon just every other type of liquor.

Well heres the recipe, I switched bourbon for rum and boy was it delicious nonetheless.

For the glaze

  • 1/2 cup (1 stick) butter, melted
  • 1 cup sugar
  • 1 egg
  • 1 cup rum

For the bread pudding: 

  • 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
  • 1 qt milk
  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 2 Tbsp vanilla
  • 1 cup raisins
  • 1/4 teaspoon allspice
  • 1/4 to 1/2 teaspoon cinnamon
  • 3 Tbsp unsalted butter, melted

Preheat oven to 350°F.

Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

Pour butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

 

 

adapted from [bread pudding recipe]