Just Add Crusty Bread...

So this is probably one of the easiest and best recipes I’ve made this year.  It’s seriously delicious!

I’ve never “poached” anything before, so this was a first.  I was kind of skeptical that a hot chicken broth and balsamic vinegar mixture could actually cook an entire package of chicken breasts in 15 minutes, but it does.  Oh-my-gosh does it!

I found this yummy recipe on Real Simple’s website.  I think the only complaint I had was that the potatoes took an additional 25 minutes to cook.  Next time I make this, I’ll put the potatoes in for a good half hour before I start the chicken.  And make sure to have crusty bread; the balsamic mixture that gets drizzled over the chicken needs it. 

Just typing this up is making me hungry! And the best part about this chicken—it almost tastes better leftover.  I like leftovers =)  For recipe, click here.

It’s Duncan Hines…and I Helped

So, it seems that everyone in my apartment had a birthday in April.  Well except for one…but one out of five isn’t bad. 

My roommate Amy decided that she was going to make cupcake ice cream cones...and I helped!  Apparently, they are super popular (and later we even found the recipe on the side of the cone box), but I had never heard of them.  Amy actually had real-life experience with these majestic treats, she remembers them all the way back to her snack time at school.  I only got regular cupcakes...I feel like a missed a major part of the cupcake experience. 

Amy read that you ready the cupcakes like normal, pour the batter into the cupcake papers and then push the cones, upside down into the cupcake tray.  The cupcakes will grow into the cone. 

I googled these wonderful things and read that you put the cones upright in a baking dish and poured a cake mix into the cones and baked them for the suggest amount of time, testing with a toothpick. (not pictured)

Both ways worked out well.  I think if I were to do it again, I’d do them all upright pouring the batter into the cone.  They didn’t rise above the top, but with a little bit of icing and a small scoop of ice cream, they were fabulous!  Or I could just add more batter.  If you’re a big fan of the cone, the upside down method works too!  More cupcake upfront and the crunchy, cone for last.

Saturday Pizza Day

There is something so pleasant about smelling a homemade pizza in the oven, or in my case a “home-assembled” pizza. I’ll admit I’ve been slightly obsessed with them lately, and not just for the smell.

I’ve never tried making my own dough. There is something about yeast that I find slightly intimidating. I need to find a knowledgeable yeast person to show me how it’s done. Now, sauce is something I know how to make. If you are from or around the St. Louis, MO area, you have to try this. This sauce tastes exactly like Imo’s. If you’re not from the STL area, you should still try it. Although, it’s been said that you either love or hate Imo’s and most non-St. Louians hate it.

But back today and my kitchen in New York and my home-assembled pizza, I was so lazy I bought bagged cheese. The pepperonis came from a bag too. The mushrooms were pre-sliced and pre-washed. The olives came from a can. But they weren’t pitted. I cut them off the pit myself. Does that give me any sort of redemption?

There is a lesson here somewhere. Maybe it took me around the same time to assemble this pizza as it would to order one. I’d also like to think that mine was lower in calories; I mean I did de-pit the olives.

Holy Grail of Cookies

I wanted to like these cookies. I really did. I spent a week talking about them. I got up early on Sunday to make them. I lovingly mixed and stirred and covered them. I gave them prime real-estate in my refrigerator (and with 4 other roommates, that saying a lot). I waited 33 hours to bake them. And I didn’t find them amazing. I’m not saying that I didn’t like them; as far as a cookie goes they are just fine. Maybe, it was all the hype surrounding them. Maybe I built them up so much in my head that this was the Holy Grail of all chocolate chip cookie recipes.

There could be other explanations though. I looked at two different grocery stores for cake flour and both stores were out of that particular flour. This nice woman in the flour aisle told me that all-purpose flour was the same thing. I think she lied. Can I blame her for me not liking the Holy Grail of cookies? No, that wouldn’t really be fair…but it could be fun…

I also don’t have a dough hook…or a real mixer. It makes me sad. Could that have been the real reason? Or maybe it could be the fact that I used square 60% caco instead of disks.

Or maybe, just maybe, it could be that I’m just not a gourmet cookie kind of girl.

For recipe please click here.

MMM...Steak

Let me start this post by explaining that I live in an apartment in New York City and unfortunately they don't allow grills indoors...go figure.  And that's one of the many things I didn't think about when I moved here two years ago.  I also didn't think about carrying my groceries two blocks, but that's another story for a different time.  

It was a sad day two years ago that I realized no outdoor space meant no grill, no grill meant no steak, and no steak made for a very sad Tracy.  And I was sad and steak-less and slightly incomplete; that is until I discovered the broiler.

When it comes to steak, at home, in my tiny NYC apartment, the broiler is my best friend.  Now the moment I move somewhere with a little patch of land big enough for a tiny grill, or a big grill or really any type of grill I'll probably kiss my broiler-friend so long.  (Sorry Broiler, but it's true.)

But back to the current time.  One of my favorite meals is a yummy steak (did you catch that?) served with a side of Brussels sprouts and potatoes.  This side compliments the steak in such a delicious way that I find myself spreading this simple side recipe to friends and family.  It's firm, crunch, soft and pretty much amazing.

I also have to add that the choice of wine greatly contributes to the overall atmosphere.  I am a big, huge, groupie-fan of Ledson.  Seriously, if you are in/around/visiting the Napa area visit Ledson.

For the potatoes and Brussels sprouts:

½ pound Brussels sprouts

1 pound potatoes, sliced 1 inch thick

3 tablespoons olive oil

3 garlic cloves

1 teaspoon dried thyme

 

Preheat the oven to 475 degrees.  Finely chop garlic or use cheese grater, sprinkle with salt.  Make sure the garlic is so fine that it is has an almost paste-like consistency.  Transfer to a small bowl; stir in 1-tablespoon oil and ½ teaspoon thyme.  In a large bowl add sliced potatoes and then toss in oil mixture.  Make sure each potato is covered.  Place the potatoes on a large rimmed baking sheet; making sure that each potato slice is flat.  Bake the potatoes for 20 25 minutes or until browned on the underside.

While the potatoes are in the oven start preparing the Brussels sprouts.  Chop off the end of each sprout and then slice each in half.  Using the same large bowl as the potatoes, add the Brussels sprouts, ½ teaspoon thyme, and 1-tablespoon olive oil.  Start heating a pan on the stove with the rest of the olive oil; when the oil is hot add the seasoned Brussels sprouts.  Cook them until the half-side of the Brussels sprouts start to turn a golden brown.  Turn the temperature of the stove down to low. 

When the potatoes are finished add them to the Brussels sprouts.  Be gentle with the potatoes, as they tend to break.  This method is mostly to keep them warm while the steak cooks.

 

For the steak: 

Steak

Salt

Pepper

Garlic Powder or 1 Garlic Clove

 

First season the steak with salt, pepper and garlic powder.  You can use fresh garlic or really any seasoning you want.  Place the steak in a 2-inch oven-safe pan lined with tinfoil and put it in the oven on the “hi” broiler setting for about 3 to 4 minutes on each side, depending on the thickness of the steak.  Remember that the steak will continue to cook after you take it out of the oven, and you don’t want to over cook it.  It’s really easy to do this in the broiler, trust me =)

Limoncello: Deliciousness in a Bottle

Limoncello. Just say the word and I come a runnin'. Seriously, I love the stuff. It's sweet and sour and potent and pretty much deliciousness in a bottle.

It's one of those drinks that I've always enjoyed, yet never questioned how it ended up on the table. I'm pretty sure it was just a mysterious joy on a liquor store shelf, there to provide me with instant gratification.

It wasn't until I visited my parents and my dad presented me with a homemade version of "deliciousness in a bottle" that I realized that that particular instant gratification could be made at home. Granted homemade isn't as instant, more like a two-week process, but the idea of making limoncello at home had such a ring to it.

Say it out loud: "Homemade limoncello. Homemade deliciousness in a bottle". Unless you are at work or somewhere in public, then you probably shouldn't say it out loud. You could always just say it in your head. Doesn't it sound lovely? I think so...

My roommate, Amy and I threw around the idea of making it and with our respective birthdays on the horizon, Sunday seemed like a great time as any.

The recipe we used is an adaption of Nick Bova's, Stewart Silver's and the lovely Giada De Laurentiis's:

12 Lemons

25 ounces of 100 Proof Vodka

3 1/2 cups Water

2 1/2 cups Sugar

Remove peel from lemons using a vegetable peeler or a cheese grater. Make sure there is no white pith on the peel, it will make the limoncello bitter (and no one likes bitter limoncello). Place lemon peels/zest in a 2-quart pitcher and pour in the vodka. Let the lemon steep for at least 2 weeks.

After the lemons have steeped make a simple syrup. Stir the water and the sugar in a large saucepan over medium heat until the sugar completely dissolves. This will take about 5 minutes. Let the simple syrup cool completely. While it's cooling strain the vodka of the lemon peels/zest and throw out the peels/zest. Once the vodka is clear of the add the simple syrup to the bottle.

Reseal the bottle and put in the freezer for at least 4 hours and up to one month.

*Amy's dad like to use 2 cups water, 1/2 cup lemon juice and 2 1/2 cups sugar. This is his version of the simple syrup. And while it isn't necessarily traditional limoncello, it's definitely worth trying. It adds a little bit more lemon flavor and helps dilute the vodka.