Corn and Poblano Lasagna

Marcella Valladolid, you have outdone yourself. She is the cute little chef on the Food Network that does the show Mexican Made Easy. I honestly don't watch it that often, but I do DVR episodes and scan through them real quick to make sure I don't miss anything I could learn; I just love Mexican food! Well, this is an episode that looked interesting and sounded so good I had to try it. This was just wonderful, nothing left to say. The star of the dish is the lasagna sauce. The mixture of fresh sweet corn and cream with a hint of garlic and thyme blended into this creamy wonderful sauce would go well with any vegetable lasagna you choose to throw together. I did find the sweetness of the sauce paired with the subtle heat of the poblanos nice. I used fresh white corn ears and cut the kernels off, the sauce is such an important flavor you need to make sure the corn is really good.    

Corn and Poblano Lasagna Recipe

Ingredients

4 tablespoons unsalted butter, divided
3 cloves garlic, minced, divided
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
12 (7 by 3-inch) no-boil lasagna sheets
2 cups shredded Oaxaca cheese, or mozzarella

Instructions

Preheat the oven to 350 degrees F.

Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.

Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.

Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.

Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

Kim's Notes: I used 4 ears of corn. I also used regular cream instead of heavy.
Recipe courtesy Marcela Valladolid

Coffee Ice-cream

Summer is such a fun time! It is my absolute favorite season. We love making homemade ice cream, usually with seasonal fruit, but it seems nothing is ready yet or lacks flavor and I'm not waiting anymore. Impatient? Yes! This is truly the most fantastic coffee ice cream you can find anywhere. I would go head to head with Starbucks Java Chip, and let me tell you that is my ultimate favorite. I rarely buy it unless I'm having a "pick me up" attack, then I buy it and use it in milkshakes, but this could win a blind taste test. I have no doubt.
I use Medaglia D'Oro brand instant espresso coffee. It's an Italian-style espresso coffee that comes in a jar adorned with the colors of the Italian flag and begs to say "buy me! I'm imported!", but it's actually an inexpensive instant espresso that's roasted here in the States, Miami to be exact. Nonetheless, it's fantastic. I also use it to enhance chocolate deserts. If you love coffee, you can't go wrong with this. Give it a go, it couldn't be any easier. I top it with chocolate covered espresso beans from Trader Joe's....how fun is that!

Coffee Ice Cream Recipe

Ingredients

1 cup whole milk, well chilled

3/4 cup sugar
3 Tbsp instant espresso or coffee ( I use Medaglia D'oro Espresso)
2 cups heavy cream, well chilled *
1 tsp pure vanilla extract

Instructions

In a medium bowl, use a hand mixer (or a whisk) to combine the milk, sugar, and espresso powder until the sugar and espresso are dissolved, about 1-2 minutes on low speed. Stir in the heavy cream and vanilla. Cover, refrigerate, and chill if the time allows.

When mixture is chilled, turn on your ice cream maker and pour the mixture into the freezer bowl and let mix until thicken according to your maker. I use a Cuisinart and it takes about 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.

*Kim's Notes: I like to use Half and Half in place of the heavy cream. I do not find it takes away from the creaminess and it lightens it up a touch.  Enjoy!

Pizza

My sister-in-law just built a backyard pizza oven. Pretty cool if you ask me...I asked my husband and he said "no way".  I didn't expected a "sure honey, do you want me to get started on it today?" answer anyway so I wasn't disappointed.  This put me on a mission...to bake pizza outside without the luxury and ambiance of an outdoor wood burning oven. I watched an episode of  BBQ Addiction with Bobby Flay that showed him making flatbread on the BBQ, now why didn't I think of that? I still don't understand the technical difference between flatbread and pizza, but from a culinary standpoint, my flatbread pizza was excellent! I made a traditional pizza dough, hand formed 6 oz dough balls into an oval of sorts, and baked it on the grill for a few minutes on each side. Then once the flatbread pizza's were baked enough to handle, we each made our own individual pizza's with our own choice of toppings. It only took another 5 minutes on the grill for the sauce to warm and the cheeses to melt into this wonderful homemade flatbread pizza. Mine was a beautiful pizza with a white sauce made from a basic bechamel with the addition of mascarpone and parmesan cheese. Fresh spinach, artichoke hearts, zucchini, tomatoes and a combination of mozzarella, fontina, asiago, and parmesan cheeses finished off my first masterpiece. I was very happy with the first trial. How fun is that!

Peanut Butter-Chocolate Chip-Oatmeal Cookies

I was visiting my sister-in-law and spied some freshly baked chocolate chip cookies on her stove and my jaw dropped. They were the most beautifully shaped cookie I have ever seen from a homemaker's kitchen. I thought it was the recipe, but in fact it was her technique. Ah-ha, so....I bought a new stone for cookie baking and I love it!

My cookies are baking up as beautiful as can be and now look as good as they taste. I couldn't be happier or more excited. So now I am taking all my old cookie recipes and re-making them to bake on the stone just for fun. I no longer have the spreading issue I had with baking cookies in the past. It seemed that no matter what I tried, whether I chilled the dough or even froze the dough in cute little balls, they would consistently spread and flatten. I tried measuring my flour from every measuring cup I own using both the scoop and sweep method vs. spooning my flour into my cup and sweeping. I switched to weighing flour thinking that might fix the problem since my measuring was in-consistent. I bought new baking powders and sodas thinking mine were just too old. I tried baking on every cookie sheet imaginable including a silpat to no avail. I was so discouraged with cookie baking I turned to other baking. How can somebody who manages to make some pretty fun things not be able to bake a cookie! To think my problem resolved around a baking stone and a lower temp. So far all the cookies on my new stone are baking up 25-30 minutes in a 300 degree oven using a #30 scoop. I get these plump little beauties that I can proudly call my own....not just a relief, but how fun is that!

Peanut Butter-Chocolate Chip-Oatmeal Cookie Recipe

Ingredients

1 cup (1/2 lb.) unsalted butter, at room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
3/4 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 cups chocolate chips (12 oz.)
1 1/2 cups quick-cooking rolled oats
1 cup unsalted roasted peanuts, chopped

Instructions

1. In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
2. In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats, and peanuts.
3. Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.
4. Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.
5. Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Marlene Sorosky Gray, Sunset NOVEMBER 2003

Lulu's Cupcakes - The Hostess Look-a-like

Remember eating the hostess cupcakes as a kid? The smell of the chocolate hitting your nose as you open the package and the anticipation of that first bite of heaven. The sweet marshmallow creme with the light fluffy cake. Did you ever peel off the top ganache and save that for last? Well this is over the top, and no preservatives! I have made these for several occasions and they are always a hit, it's been a while and I had a huge craving....so my excuse?  Graduation party for my nephews!

I think it was the very first issue of the Food Network Magazine that came out years ago with an article on Lulu's Bake Shoppe in Boston who made the most adorable cupcakes including the look-a-like Hostess Cupcakes. I think she was at the forefront of the cupcake craze. How can you look at the pictures in that article and not give it a go? I used my own devil's food cupcake recipe, as there is no other in my opinion, but otherwise followed explicit instructions.  The biggest kick I got out of the whole process was learning that they actually made a piping tip to get that stuff in the middle! How fun is that?

Lulu's Cupcake Recipe

Ingredients

For the Cupcakes: (*Note, I did not use the cupcake recipe, I used my go to found here)

1 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons vanilla extract
2 large eggs, lightly beaten

For the Filling:

4 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
1 cup marshmallow creme

For the Ganache and Icing:

6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 stick plus 1 tablespoon unsalted butter
2 1/4 teaspoons vanilla extract
1 tablespoon milk
2 cups confectioners' sugar

Instructions

Position a rack in the center of the oven and preheat to 350 degrees. Place paper liners in two 12-cup muffin pans.

Prepare the cupcakes:

Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.

Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.

Meanwhile, prepare the filling:

Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.

Prepare the ganache:

Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.

Recipe from Lulu's Bake Shoppe courtesy of FoodNetwork Magazine

Pina Colada Sorbet

What do you make while you have unseasonably cold weather; force your husband to start a fire after all the firewood has been put away for the summer and the fireplace cleaned out, Sorbet!

 While clicking through the Cooking Light website I stumbled upon this recipe from the June 2011 issue.

Lately the pineapple has had exceptional flavor and there is no sense in letting that go to waste. This sorbet is wonderfully creamy and I think could be construed as a sherbet due to the coconut milk and cream of coconut. I suppose if you wanted it even richer, you could use full fat coconut milk, but I did stick with the light coconut milk as the recipe suggested. I generally like to make a recipe as stated before I try and mess with it. Sometimes you find a recipe just doesn't have what it takes to spend the time to improve on, well this one does. How fun is that!

Pina Colada Sorbet Recipe

Ingredients

3 cups cubed fresh pineapple
1 cup coconut water
1/2 cup sugar
1 cup light coconut milk
2/3 cup cream of coconut

Instructions

1. Place first 3 ingredients in a blender, and process until smooth and sugar dissolves. Combine pureed pineapple mixture, coconut milk, and cream of coconut in a bowl; stir with a whisk. Cover and refrigerate until thoroughly chilled.
2. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm.

David Bonom, Cooking Light
JUNE 2011
Pina Colada Sorbet

The Chocolate Chip Cookie

My sister started packing up yesterday. She is moving...not too far away thankfully; just a few hours drive. She ran across all kinds of photos from when we were younger. Marriages, kids, siblings....pictures of things long forgotten and all the memories started flooding back and you know what....they were all good! Not one bad memory, how many people can usually say that and mean it? Then the rain started, which turned into a hail storm. We actually got enough hail to cover the ground to make it look like snow....in May! Well, no one was gonna rain on my parade of old wonderful memories...what could save the mood better than warm chocolate chip cookies fresh from the oven.

No matter how the recipe originated, there is nothing that transcends generations like the chocolate chip cookie. All the many variations still come down to the wonderful starting block of sugars and fats combined with flours and leaveners and topped off with chocolate. This is yet another variation with the addition of almond extract alongside traditional vanilla for a little twist. The recipe came from the old Maxi's Cafe in the Napa Valley.

The Chocolate Chip Cookie Recipe

 

Ingredients

   1      cup           sugar
   2 1/2  cups        brown sugar, packed
   1      lb              butter, softened
   1 1/2  tsp           salt
   1 1/2  tsp           baking soda
   6      cups          flour (part whole wheat)
   3      Tbs           vanilla extract
   1      Tbs           walnut or almond extract
   2      pkg           chocolate chips (12 oz.)
   3                       eggs
   2      cups          chopped walnut pieces (optional)

Instructions

1. Cream butter & sugars. Add eggs & extracts. Mix well.

2. Sift together salt, soda, & flour. Add chips & nuts.

3. Mix dry ingredients with butter & sugar mixture and combine all well.

4. Spoon by heaping tablespoonfuls on cookie sheets and bake 350 for 7-9

minutes.

(Kim's Note:  I make large 2" diameter balls and bake at 300 for 25-30 minutes on a baking stone.)

Recipe from the Welcome to Maxi's - Gourmet Recipes from the Napa Valley cookbook.