French Macarons

Not to be confused with coconut macaroons.

Have you ever seen these little cookies? I think they are becoming trendy. Maybe they'll be the next fad. Like cake pops. But better.

Max and I first tried macarons last year when I bought a box of them from a local French cafe. We were instant fans. We have been wanting to try making some for awhile, but I'd heard they are tricky. So we studied up a little before attempting to make them.

I don't know what all the potential pitfalls are, but I thought they were actually fairly easy. Our batter came together just fine, and piping them onto the pan was easy enough (although messy). I have large tube cake decorating tips, but I imagine you could just cut the corner off of a zip lock bag and that would work fine.

We did have one problem when it came to baking. Our first pan of cookies, baked on a dark teflon coated pan, came out perfectly. Our second and third pans, light-colored aluminum pans, came out gooey and we couldn't get all of them off the pans without destroying them. We cooked them longer, but I think we still didn't cook them long enough. They looked set, but they sank as they cooled. So make sure you wait till they are brown around the bottom edges. Next time, we'll err on the side of overcooking instead of undercooking our cookies.

If you're interested in trying them, these are helpful resources.

Demystifying Macarons (PDF -- Includes recipe we used)
Joanne Chang demonstrates (YouTube)




We added lemon zest to our batter and made lemon buttercream frosting and lemon cream cheese frosting to go on them. I preferred the lemon cream cheese frosting because it wasn't quite as sweet. I also tried using some leftover chocolate ganache frosting I had in the fridge and it went together surprisingly well. I think some kind of a raspberry frosting filling would have been fantastic. Maybe we'll try that next time.

There are so many flavor possibilities with macarons that I can't wait to try them again!

California Eggs Benedict

A few months ago my husband made the poached eggs from Good Eats. He makes them almost every Saturday now and the whole family loves them. I occasionally make mine into Eggs Benedict, which is great but a little heavy. I found this amazing recipe for California Eggs Benedict and wanted to share. It is amazing. You really can't go wrong with avocado, basil, roasted tomatoes and cheese sauce. Check it out. 

California Benedict
From Katie Sweeney

  Ingredients
6 roma tomatoes, sliced lengthwise into four thick slices
Olive oil for drizzling
Salt and freshly ground black pepper
Flesh of 1 1/2 avocados, diced
3 tablespoons basil, julienned
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/3 cup white cheddar cheese, grated
2 tablespoons parmesan cheese, finely grated
1 teaspoon Dijon mustard
Nutemg, for sprinkling
4 large slices of sliced sourdough, lightly toasted
4 poached or fried eggs

Directions

1. Preheat the oven to 400°F. Arrange the tomato slices on a baking pan covered with foil. Drizzle with oil and season with salt and pepper. Roast for 40-45 minutes while you prepare the rest of the dish.
2. In a small bowl mash the avocados to make a spreadable paste. Mix in the basil, and season with salt and pepper. Set aside.
3. In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes.
4. Slowly add the milk and cook, whisking constantly until the mixture comes to a boil. It will thicken. Remove from heat and add the cheddar cheese, parmesan cheese, Dijon mustard, and season with salt, pepper, and nutmeg.
5. To assemble, spread each piece of toast with a thick layer of mashed avocado (about 2-3 heaping tablespoons). Cover with 4-6 slices of tomato. Top with a poached or fried egg. Drizzle 1/4 cup of the cheese sauce over the top of each egg. Enjoy with a knife and fork immediately.

Serves 2-4.

Melanie's Root Beer Bundt Cake

I decided to go back to the beginning of Delish time and try the Root Beer Bundt Cake. I think it was the first recipe posted? I was living in Ecuador at the time and I didn't have a bundt cake pan, plus root beer was very difficult to find, so I wasn't able to make it. Recently, I saw it pop up on a couple food blogs that I follow which was a reminder to try it out!

This past weekend we had some friends over for a BBQ so I figured it would be a great opportunity to make it (because as much fun as it would be, I just can't eat a whole cake by myself!). Everyone said they really liked it and they all ate it, but maybe they were just being nice because it wasn't my favorite cake.

First of all, like others said, you just can't taste the root beer (I used IBC brand). The chocolate is just too overpowering, but yummy though! Also, the instructions say not to overmix and that it should be lumpy, but to me that was a bad idea because I had little flour clumps in my cake piece. Not pretty or appetizing. The frosting was yummy, but I put it on while the cake was still warm (they suggest to cook it the day before- I wasn't that organized) so the frosting sort of slid down the cake. It tasted ok, it just didn't look as pretty as the picture in the book.

So, despite it not tasting like root beer, having flour clumps, and melty frosting, it still got eaten up. It was a decent chocolate cake, I just don't think I'll make it again. Oh, and serving it with vanilla ice cream is absolutely essential!

that's a ton of frosting!

Chili x2

This is the Sweet Potato Chili that Danielle recommended.

So, here I am, two months after requesting chili recipes. I made them both!

I made the Chipotle Chocolate Chili from Melanie first. Despite everything she said and everything I've read on adding chocolate to savory dishes, I still thought that putting it in would somehow give a hint of chocolate-y flavor, but now I know for myself that is not the case at all. It just adds extra depth, exactly like Melanie said. I almost didn't add it, but I'm really glad I did! I decided I had to risk it after test-tasting and thinking it seemed to be missing something. I really liked this chili and my family did too. My husband loves chipotle flavor and I wish so much that I loved it, too, but I prefer it to be subtle, so the diced tomatoes I used were the Mexican-style ones with chipotles in, rather than the chilis in adobo sauce, which I find to be too strong for me.

The Sweet Potato Chili from Danielle was good too! I did miss the meat flavor some (not the meat texture, though--this chili has great texture and the sweet potatoes are a good addition), but I think that's partly my taste buds expecting meaty flavor since my brain knows I'm eating chili. I'd give this one a shot again before trying another vegetarian chili. I cooked it in the crock pot and it smelled so delicious all day while it was simmering! The spices on this one are really nice.

Thanks again, Danielle and Melanie, for providing those recipes!

Chicken Quinoa Stew

I finally made something blog-worthy! This Chicken Quinoa Stew was pretty amazing. I found it here:

http://recipeshoebox.blogspot.com/2011/02/chicken-quinoa-stew.html

If you haven't heard of quinoa, or if you have heard of quinoa but haven't cooked with it, you should definitely make this recipe to try it out! I first heard of quinoa while I was living in Ecuador because it orginates in the Andes Mountains there, but it has recently become a lot more popular here in the U.S. Quinoa is a grain that I like to describe as a cross between rice and pasta, but the grains are teeny tiny. It's very healthy because it's super high in protein and a good source of fiber, phosphorus, magnesium, and iron. It's also gluten-free! It doesn't have much flavor, but just adds texture.

We told my 2 1/2 year old boy that the quinoa were monster eggs, and he gobbled it right up. His exact words were "monster eggs good!" And I'm happy that he's eating something good for him.

I love making stews and soups because they are so healthy and always delicious! This stew has a nice spicy kick to it that could be doctored up or down, depending on your spiciness preference.
Also, the recipe says to cook the quinoa beforehand, but I had to simmer mine for 20+ minutes to get the potatoes tender enough, so you could probably throw the uncooked quinoa in with the potatoes and it would get cooked while you simmered. It would save you time and a dirty dish.

I wasn't going for presentation with this picture, but you can see waht it looks like.



Grasshopper Cake

Long time no post! I'm still here and rarely cookin' anything blog-worthy since my kids never eat what I make...with the exception of cheese burgers, chicken nuggets, PB sandwiches, pizza...and I can't really think of anything else they will both eat. Not kidding.

I finally made this cake! I'm so glad Jeff's birthday gave me an excuse.

I am happy to say that I mastered the frosting! Okay, so I failed miserably the first time and had outstanding success the 2nd. Here are my secrets:

1. Use a narrower pot. I don't know why this made such a huge difference, but I reduced the 1st batch for 30 minutes and the 2nd batch in the narrower sauce pan reduced much better.

2. Don't bother trying to mix it to cool it. I think this is a silly way to let something cool. Sure it might cool a bit faster, but don't waste precious energy...just let the reduction sit for an hour or 2 until it is room temperature with absolutely no warmth.

3. Do not use soft, but cool butter. Use the butter straight out of the fridge and cut it into cubes. This is the only way I use butter anymore. It makes my cookies much softer. If you let butter get too soft it is going to separate and never return to its original form.

4. In addition to the above changes I also replaced some of the milk with some heavy cream. However, I don't think it is necessary if you use the method I've said.

I can't wait to eat this cake!!!! I had to blog about it now cause otherwise it would never happen.

The end product. I used Oreo Thin Crisps to make little sanwiches and they were perfect.

Use a pot like this...

Not like this...

Squint your eyes to get past the slight blur, but there is a little of both batches in this bowl. The failure on the bottom right and remnants of the success around the bowl. I had to use a bit of the bad batch since I only made 1/2 a batch the 2nd time. You can definitely taste the difference, but it will be okay. Certainly didn't have another 3 hours to make it again.

And can someone please tell me how to train this dragon?

Isn't creating food is exhilarating isn't it!

A Great Dessert for a large family function: Cake Doughnut Bread Pudding

Recipe: Cake Doughnut Bread Pudding

I've made this for the past few years now for our Christmas Eve dessert. Its a big hit and the only changes I make are no raisins and we don't do the rum sauce since there are a few kids and some people who don't drink.

This recipe is from the food network and Recipe courtesy Michael Chiarello specifically.

Cake Doughnut Bread Pudding

Prep Time:
15 min
Inactive Prep Time:
10 min
Cook Time:
45 min

Level:
Easy

Serves:
8 to 10 servings

Bread pudding:
1 stick unsalted butter
1 cup sugar
5 large eggs, lightly beaten
2 cups heavy cream
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins
16 cake doughnuts

Rum sauce:
4 tablespoons unsalted butter
1/2 pound confectioners' sugar
Dark rum, to taste


Preheat oven to 350 degrees F.

In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.

Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.

Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.

Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in

A Favorite Recipe of mine--and a family pleaser

Made this meatball soup from the Williams Sonoma Soup Cookbook.
Albondigas with Beef-and Tortilla Meatballs

Ingredients:

Meatballs
1 lb lean ground beef
4 eggs
1/2 small red onion finely chopped (for meat balls)
3/4 cup crushed tortilla chips
4 tbsp finely chopped fresh cilantro
1 tbsp dried oregano
1 tsp salt
1/2 tsp ground cumin
1/2 tsp ground pepper

Soup:
7 cups meat or chicken stock
1 can (1 lb) tomatoes with their juice
2 tsp sugar
1 tsp red pepper flake
2 carrots corsely chopped
2 celery stalks, chopped
1 onion, chopped (for soup)
1 bay leaf

In a mixing bowl, stir together the beef ( you can use turkey or ground pork instead) eggs, onion, tortilla chips, cilantro, oregano, salt, cumin, and pepper. Cover tightly and refrigerate for 1 hour.

Put the stock in a large sauce pan. Add the tomatoes, crushing them slightly with a wooden spoon, along with the sugar, red pepper flakes, carrots, celery, onion and bay leaf. Bring to a boil and reduce the heat to a simmer.

Moistening your hands with cold water, form the beef mixture into balls 1-1 1/2 inch in diameter and slip them carefully into the simmering stock. Cover and simmer gently until the meatballs are cooked through and the vegetables are tender about 20 minutes.

Discard the bay leaf. Taste the stock and adjust seasoning.

Notes: I used some corn chips I had for the tortilla chips and used a 1 lb can of chopped tomatoes. This was a great soup especially on a cold night. I didn't take any pictures so you'll have to make it yourself.

Home Runs.

I get most of my recipes from blogs or websites.

I have a few that will knock your socks off.

Roasted Parmesan Creamed Onions

My husband and I fought over the leftovers. 

I followed the recipe exactly. I didn't know that onions could be so amazing. 

Cauliflower Soup

I just so fantastic. 

I add extra veggies. I also make a few healthy adjustments. 

But if you make it as is... oh ya... your welcome.

Mint Chocolate Crunch

So easy. 4 ingredients. 

I was sneaking these until they were gone. 

I think about them all the time.

Barley

I recently cooked with barley for the first time. I'm not exactly sure why I never used it before, I guess I just never came across a recipe that called for it. Until a few weeks ago that is. A food blog I frequent is http://www.melskitchencafe.com/. I love this blog because most all the recipes are winners! I make at least one recipe from this blog each week, if not two or more. Recently two recipes calling for barley were featured: Split Pea Soup with Barley and Ham (you can find the recipe here), and Southwestern Chicken Barley Chili (find it here). They both sounded delicious so I made them both.

(sorry, no picture of the chili)

I LOVED the split pea soup! It's a slow cooker recipe and was very easy. The flavor and texture were phenomenal. My husband was skeptical but he loved it and even ate all the leftovers. The chili was alright but I thought it needed more salt and seasonings. It tasted more like taco soup rather than chili, but that's ok because taco soup is yummy! It isn't a slow cooker recipe, but it probably could be adapted to be one.

I really like the texture and flavor the barley added to both of these recipes. I would like to add more grains to my diet and barley is such an easy grain to cook with. If you've never cooked with barley, try one of these recipes! I know we're getting out of soup and chili season, but if you're like me you enjoy them all year round.

Chipotle Chocolate Chili

Here's another chili recipe. I found this one on Our Best Bites and saved it to my recipe collection (click here then you'll have to do a search for the recipe). I thought chocolate was strange, but you don't really taste it, it just adds nice depth to it! In my recipe notes I just said go easy on the chipotle, but if you really like chipotle, then don't hold back!

Chipotle Chocolate Chili

Ingredients:
1 lb. lean ground turkey
1 large onion, chopped
1 red bell pepper, minced
1-3 cloves garlic, minced
2 cans diced tomatoes
2 cans kidney beans, drained and rinsed
1 can beef broth
3 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder (NOT Nesquick! That would be very bad!)
1/2 tsp. freshly ground black pepper
1/2 tsp. Kosher salt
Chipotle sauce (from the can of chipotle chilies)
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed, too much will make your chili bitter)
3-4 Tbsp. red wine vinegar
light sour cream
chopped green onions
shredded cheddar cheese


Directions:
Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, kidney beans, and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.
When thickened and seasoned as desired, serve with green onions, sour cream, and cheddar cheese

Sweet Potato Chili

I had this in a comment, but then I figured I'd just go ahead and post it. I think it's worth sharing with everyone.

Vegetarian Chili with Sweet Potato

I came across this recipe in Real Simple a few months ago maybe. It is not a traditional chili, but I loved it! Anything that has sweet potato in it catches my eye, and I was intrigued that cocoa powder was an ingredient. I don't know that I could really taste the cocoa, but this chili definitely has a unique taste. Max and I both really liked it. It's my new go-to chili.

The recipe says to cook it for several hours in a slow cooker, but I just made it on the stove. Well first, I roasted the sweet potatoes in the oven. Then I sauteed the other vegetables in a large pot; added the liquid, sweet potato, and spices; and let it simmer for maybe 30 minutes. Easy!

Good luck in your recipe search Maren!

Great Chili?

Greetings to all you makers of delicious food!

I could use some help getting a great chili recipe. I'm doing a family birthday party soon and need to feed 11 people dinner. I have some chili recipes that are fine but I'm still on a quest for a chili recipe I really resonate with.

Does anyone have a chili recipe they love that they'd be willing to share?

New Delish

Thank you guys so much for posting your opinions on the last post. I think we should go ahead and switch things up! Lets open it up as a general recipe blog. If you have a recipe that you love and are willing to share, please post it. I am fine if you want to use this as your "recipe book" to store all your favorite recipes for easy access.

Anyone can post whatever type of recipe they would like. There are labels that can be helpful in searching and I suggest you use them. For example: main dish, appetizer, drink, salad, soup, bread and dessert.

To keep in the spirit of delish I would like to encourage you to try other people's recipes and post about it. Along with that, try not to be offended if someone doesn't like the recipe you posted. You may end up with suggestions that would make your dish even more amazing. 

I would also like to encourage you to post a picture if you can. I am such a visual person I prefer to make recipes that I've seen a picture of.

So, lets do this! I'm excited to see what you've all been eating!

Catherine's Squash Revisited

This is another recipe I made a while ago but didn't post. I wanted to try acorn squash, so I decided to make stuffed squash. I cut the acorn squash in half and baked it until it was almost done (I don't remember now how long that took; probably half an hour). I stuffed it with sausage stuffing (this recipe, only I made it on the stovetop instead of in a crockpot), then drizzled melted butter and grated parmesan cheese on it and baked it again for another 10 minutes.

(I made a lot because I was visiting family in Utah.)

So, what did we think? Well, I got rave reviews from all my family, even the one who doesn't really like squash, and the one who doesn't like sausage. But... I didn't really like it. I guess I was expecting it to taste more like butternut squash, which is sweet. It didn't. My mom described it as an "earthy" taste, which I guess is pretty accurate, but I wanted a sweet contrast to the stuffing. So I tried it again after Christmas using butternut squash. Definitely tastier, although not nearly as cute. I do like that the acorn squash makes a perfect individual serving, which you don't get with the butternut.

Catherine's Poached Eggs

I made this a long time ago, but I'm finally getting around to posting it. I can't eat eggs, so I used my husband and daughter as taste testers. Both like eggs, and both are a little picky, so I figured they'd be good judges. I thought the texture was very interesting, like a mix between a hard-boiled and a fried egg. Both my judges liked them, although not enough for me to try it again except on special occasions. When they're perfectly happy with an easier egg, why change it up?

Posting Behind the Bird: Turkey Salad

Going to post regarding the turkey salad recipe in this episode later today. We had a roasted turkey breast last night so I thought this would be a good way to use some of it up.

I couldn't actually find the recipe on the food network website but this is the episode when the crew was "snowed in" and had to do what they could during that time. Here is the link to utube for the episode.

Here's the recipe:
1 lb Roasted Turkey meat
1/2 c mayonnaise
1/2 small lemon freshly squeezed
2 stalks celery, thinly sliced
1/2 small red onion, finely chopped
1/2 c pecans, toasted and roughly chopped
1/4 c dried cranberries, roughly chopped
2 TBSP fresh sage, chiffonade
1/4 tsp kosher salt
black pepper, to taste

Combine everything in a large airtight container. Refrigerate for 1 hour before serving. Store in the fridge for 3 days.

I normally don't like fruit mixed with my meat. But this was great. I think the fresh sage really added a lot to this salad.

It is on page 163 if you have the book.

Next Rotation?

As we're entering our last week of this rotation I want to hear your thoughts on delish. So, if you could all just answer the following questions in the comment section, that would be great!

1. Do you want to continue choosing recipes from the Good Eats cookbook? What are your general thoughts about this book?

2. Do you like the structure of delish? Would you rather make it more or less formal? 

3. Danielle and I have been tossing around the idea of making delish more of a place where we all submit recipes we like and recommend from any cookbook. Do you like this idea?

4. Do you find it too hard to make the recipes in the one week time frame?

5. What is your favorite and least favorite part of delish?

Thanks a bunch! I'll post my thoughts down there later in the week, but I would love to know what you guys have to say!

Cami's Yogurt

This was a total flop for me. I have heard of people making yogurt in their crockpots and I thought this would be a good idea. I used the Good Eats recipe but changed the cook times to the crockpot recipe. This resulted in thicker milk like substance, but not quite yogurt. It just didn't thicken up. So, I tried cooking it a little longer which resulted in a tan colored mess that didn't look or taste like yogurt. It was more like spoiled milk. A total flop. I do want to try again, but if anyone has tips for making yogurt, please pass them along!

February 6 Episode: Yogurt: Good Milk Gone Bad

I chose this recipe because I've wanted to make my own yogurt for a while but just haven't. I also chose this one because the list of recipes you can make are huge, so hopefully there is something for everyone. You can find the episode here. It includes:

• Fresh Yogurt
• Lemon-Ginger Frozen Yogurt
• Tarragon Yogurt Sauce
• Thousand Island Dressing
• Herb Spread
• Yogurt Cheese

I can't wait to see what you guys choose!