Fritatta

This weekend we visited our relatives in Louisiana. Usually we all go out to breakfast together, but because of all the Mardi Gras mayhem we decided to do breakfast at home. I made this frittata and it was a huge hit! I didn't follow a recipe, I just thought of all the flavors I wanted in my eggs that day and then went from there. A fritatta is a type of Italian omelet. Traditionally fritattas are cooked partially on the stove top like an omelet, and then finished off in the oven by broiling it. I decided to skip the stove top step and see what would happen. It worked great and was uber yummy!


Asparagus Fritatta

1 bunch of Asparagus (tough ends cut off, and then cut into 2 inch pieces)
1 large onion (or 5 shallots)...please note that shallots are not green onions : )
1 package of bacon
1 1/2 cups shredded Gruyere cheese
1/2 cup goat cheese
16 eggs
1/2 cup milk (the more whole the better...or heavy cream)
Salt and Pepper

1. Preheat oven to 350 degrees
2. Bring a medium saucepan of h2o to a boil. Once boiling add asparagus pieces and cook briefly for 1 minute. Drain and set aside.
3. Cut one package of bacon into 3 inch pieces. Fry in hot frying pan until crisp. Remove from pan and set aside. Keep bacon grease in pan.
4. Cut onion or shallots into 1/2 moon slices. Caramelize in bacon grease over medium heat until golden brown...not burnt.
5. Butter a 9x13 baking pan. Sprinkle 1/2 Gruyere cheese on bottom of pan, followed by crumbled goat cheese, asparagus, bacon, and then onions.
6. Crack eggs into bowl and whisk until all yolks are broken up. Add milk. Pour on top on everything else. Sprinkle the rest of the Gruyere cheese on top. Salt and pepper to taste. Bake in oven for 20-30 minutes until golden and set.

This can also be made the night before and kept in the fridge until morning...just wait to sprinkle the final cheese on top until right before baking.
Leftovers make a great weekday breakfast on the go. Just pop in the microwave for a delicious breakfast!

King cake...a cake fit for Kings.

Oh yes, it's that time of year again. King Cake time. As many of you know I treasure the days when we all feast on the yumminess known as "King cake".

A little bit of King cake history for your knowledge bank:

The name "King cake" comes from the Bibical three kings, or the three wise men. Their journey to Bethlehem took twelve days...the twelve days of Christmas, and they arrived to honor the Christ child on Epiphany...January 6th. The season for king cake extends from the end of the Twelve Days of Christmas (Twelfth Night or Epiphany Day), through to Mardi Gras (Fat Tuesday) day.

Some of you may ask...why on earth is there a naked little baby in my cake? Christian cultures say that the baby is in fact the Baby Jesus. Originally a bean was hidden in the cake. The person who got the bean or baby was declared the King or Queen of the day. Sometimes there are separate cakes for the males and females; the one for women is sometimes called a Loomis Cake. The king or queen is usually obligated to supply the next king cake or host the next party.

When my family lived in Lafayette, Louisiana we always got excited when Mardi Gras came around. We would get together with the other neighborhood families and have several Mardi Gras parties during the season. We would dress up like kings and queens and have mini parades with our decorated bikes and wagons. Then we would throw beads or candy to the bystanders. Ah, were we living the life. We would also go to many of the local parades that had huge colorful floats with different themes. You had to yell "Throw me something Mister" if you wanted beads or candy to come your way. After one float would pass we would all regroup and wait with anticipation for the next float. And the bands, dang were they good! Everyone would be dancing in the streets when those bands came around. Good times!

I made a king cake this weekend using a recipe I got from http://www.allrecipes.com/. I was pleasantly surprised at how good it turned out. I followed the recipe pretty religiously, except I added my own cream cheese filling along with their streusal one, and omitted the nuts and raisins. I mixed one box of softened cream cheese with three cups of powdered sugar and spread it right alongside the streusal. My family loved it and it was gone within hours. (see above picture) One important tip is that the water temp is crucial...if your water is too hot or too cold the yeast won't work properly. I encourage the use of a thermometer whenever you are making any kind of bread. Happy Mardi Gras to all, and to all a good night.

http://allrecipes.com/Recipe/Mardi-Gras-King-Cake/Detail.aspx

Teriyaki Chicken

While living in California I grew to appreciate Asian food beyond the basic General Tso's chicken and fried rice. Once I moved away from California and away from all the fantastic Asian restaurants I found myself craving Asian food. Here is one of my favorites - I serve it on a bed of short grain brown rice - it is always a crowd pleaser, and is an easy week night meal. Enjoy!

Chicken and broccoli Teriyaki

8 boneless, skinless chicken breasts or thighs
1 1/2 cups chicken broth
1 1/2 -inches ginger root, peeled and minced
1/3 cup honey
3/4 cup teriyaki sauce
1 1/2 tablespoon toasted sesame oil
1 head of broccoli

4 scallions, thinly sliced
Chopped almonds (optional)
short grain brown rice

Bring a medium saucepan of water and 1/2tsp of salt to a boil. Chop broccoli head into small pieces. Place in boiling water and blanche for 2-3 minutes. Strain and set aside. Cut chicken into cubes. Salt and pepper your chicken up. Partially cook in hot oiled frying pan. While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer. Add chicken to sauce and cook until chicken is no longer pink. Add broccoli. Serve over a bed of short grain brown rice and Garnish with sliced scallions and chopped almonds.

FYI- "Teriyaki" is actually a cooking technique used in Japan, where foods are cooked in a sweet marinade.

Fi Fie Foe Banana

Bananas are super. Not only because monkeys like them, but because they are packed full of potassium and other good things. I personally never eat a banana unless it is cooked into something, or mixed into a smoothie. If you do have "really ripe" bananas sitting on your counter...STOP...do not throw them away! Instead put them in a Ziploc bag and toss them in the freezer. Next time you want a smoothie they are good to go. Or, let them defrost and bake them into something. Add them to you basic pancake batter with a handful of nuts, or...go crazy and add some to your favorite chocolate chip cookie recipe.

I did a little research and found out 15 Fun Facts about Bananas:

1. Bananas originate from Asia.

2. Some people are allergic to bananas.

3. You can make paper out of the fibers on the banana plant...I wonder if there are post its that are made from bananas and smell like bananas...hum...maybe I should pitch that one to Mr. Post it.

4. When a person slips on a banana peel it is common courtesy to laugh, and then buy a hot dog.

5. Which came first? Banana Republic or bananas? FYI Banana Republic first became famous for their bright yellow raincoats that didn't button or zip, they were peeled off...not a true story.

6. They are part of the family Musaceae. I hear that is one crazy tribe to be part of.

7. Bananas are 75% water

8. If you feel like doing a full body flush eat the peels of bananas - they have proven to help cleanse the body of nasty little toxins...they also help you lose friends, because if someone sees you eating a banana peel they will think you are crazy.

9. Shake things up a bit...peel the banana from the bottom...studies have shown that it tastes the same!

10. You can get high from banana peels. After a lengthy process bananas can produce bananadine...you can smoke it...FYI they also help cure hangovers.

11. The banana plant is not a tree. It is actually the world's largest herb!

12. Banana power helps fight the following: Depression, Constipation, blood pressure, heartburn, morning sickness, stress, strokes, and ulcers.

13. Bananas can help remove warts. Tape a banana peel to you skin...the wart should miraculously fall to the floor...it also helps to click your heels twice and wear ruby shoes.

14. "Time flies like an arrow; fruit flies like a banana" - Groucho Marx

15. Plain Bananas give me headaches.

Monkey so love Banana Nut Bread:

1/2 cup (1 stick) butter, room temperature (or grape seed oil)
1/2 cup granulated sugar

1/2 cup brown sugar
2 large eggs, room temp
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream (or yogurt...plain or vanilla)
1 teaspoon vanilla
1/2 cup finely chopped walnuts

Preheat l'oven to 350 degrees. Grease a loaf pan or a 12 count muffin tin.

Cream butter.

Add sugar, and cream until smooth.

Beat in eggs one at a time until incorporated.

Sift together flour, baking soda, and salt.

Stir dry into the wet.

Add bananas, sour cream, and vanilla. Stir.

Add nuts.

Pour into pan. Bake for 1 hour in loaf pan, or 20-25 minutes in muffin tin until golden brown and top springs back when touched.

p.s. I also like to add a handful of chocolate chips if the Spirit so moves me.

Granola bars, the snack of champions.

My family does not observe the holiday of "Superbowl Sunday". In fact, we don't watch or follow football at all...and yes, there are 4 men in my family. Instead of "watching sports" we "play sports". I decided I should do something American and at least cook a bunch of food on Superbowl Sunday...I went on to spend the better part of my day in the test kitchen. 2 loaves of banana nut bread, 2 trays of granola bars, one batch of Parmesan zucchini wedges, and 4 sweet potatoes later I decided to call it the quits and blog instead.

As many of you know I love all things granola. I have spent hours and hours perfecting my granola recipe. I have found much success in my various granola flavors, but have not been able to make a good granola bar. 2 years ago I became addicted to Kashi honey almond flax granola bars, and usually eat a box a week. I decided it was about time I came up with my own bar, I mean how hard can it be right? : ) A local baker here in Houston makes a wicked mean granola bar, my mom buys a few a week, but they cost about $3.00 a bar. The secret to his bar is that he grinds up the granola in a food processor. What a brilliant idea! Kudos to him, and bars for me : ). I now make a tray every weekend and it lasts about a week in our home. This is the recipe that I came up with...I love them and predict that they will be a constant snack staple in my life : )

Da' Bars:

1 cup natural (no sugar or added ingredients) chunky peanut butter

2/3 cup grape seed oil (or canola oil)

3/4 cup brown rice syrup (or honey)

1 tsp. vanilla

5 tbs. succant (natural sugar or brown sugar)

1 cup unsweetened coconut

1 1/2 cup sliced almonds, pumpkin seeds, or sunflower seeds

1/2 cup ground flax seed

1/8 cup whole flax seed (or sesame seeds)

1 1/4 cups chocolate chips

6 cups of old fashioned oats (ground in a food processor for 8-10 pulses)

Preheat oven to 350 degrees. Spray a 13x9 cake pan with non stick spray, cover with parchment paper. In medium saucepan on stove top melt the peanut butter, oil, syrup or honey, vanilla, and sugar - mix until smooth and blended together. Remove from heat and add remaining ingredients. Stir until combined together. Should be a rather thick consistency. Spread evenly into prepared pan and press firmly down into pan. Bake for 20 minutes. Allow bars to cool completely before removing from pan and cutting into bars. Individually wrap in plastic wrap and then keep them in a sealed Ziploc bag for easy access. Enjoy!

Chocolate chip, a little tip...

I am sure that everyone knows by now that I have yet to make a successful plain chocolate chip cookie! No matter how many recipes I have tried, they never turn out just right...you know...chewy on the inside, crispy on the out, rustically round...and oh so good! In my baking class yesterday chef revealed the secrets to the perfect cookie. I can't believe it is so simple. The following are ways to make the perfect cookie.

1. Ingredients are key. Chef says that a lot of people skimp on the ingredients because of cost, but they play a major role in the turnout of the cookie. Cheaper "store brand" sugar has larger crystals and do not break down as smoothly as finely granulated sugar...The result is a cookie with sugar bits. Chef recommends imperial sugar. All purpose flour is good, just be sure to sift it along with the baking soda before adding to the cookies.

2. Measurement is also important. I have always wondered why my recipes turn out so differently depending upon where I make them For instance, when I lived in California my baked goods came out perfectly awesome! Then when I moved home they turn out all weird and messed up, at first I thought it was me and maybe I should seek help...maybe talk to a therapist, but then yesterday in class a light bulb went off and I realized it wasn't me it was the climate! Humid climates, such as the lovely Houston I live in have more moisture in the air...this moisture seeps into the ingredients and weighs them down...all my cookies look like flying saucers...they have too much liquid in the batter! In Cali, where it was dry...my cookies looked like cookies! Crazy! Also, if you scoop out a cup of flour with a measuring cup the weight varies each time. So in order to avoid this common error, you need to measure your ingredients on a scale, not with measuring cups...so use recipes with ounces or grams. Electric scales work best and can be found at many stores...such as Target. This is me going buy a scale for food, not me : ).

3. There is method in the madness...I mean, madness in the method ; ) Creaming the butter is overlooked, under emphasized, misunderstood...like so many things in this world. The butter NEEDS TO BE WHIPPED! This process takes a while. Whip the butter until it is light, airy, and glossy. Another common practice is to add the salt with the flour. Chef says that the salt permeates the dough more thoroughly, and dissolves better if added with the sugars. Add the sugars and salt to the butter and cream until not crystally looking. Next add the eggs one at a time, and then the vanilla. Add the flour and baking soda all at once and beat just until combined, over mixing at this point will yield a tougher cookie. Then stir in the chips.

4. Temp. Most cookie recipes say to heat the oven to 350 degrees. This is a problem because you want the oven hot enough that it quickly locks in the shape of the cookie by creating a thin crust on the outside. If your oven is not hot enough the cookies will just melt into a pancake. Thus, you should heat the oven to 375. Also, the butter and eggs should be taken out hours before baking. Room temp butter whips better. If the eggs are still cold, crack them open into a cup and then place that cup inside a bowl of hot water...this will help with the warming process without cooking them...don't use boiling water : ). Also, after creaming the butter, sugars, and eggs you find that your batter and bowl are cold - this is bad. You can do three crazy things. One - dip or rinse your bowl in hot water before using. Two - run a hot wet rag under and around the bowl while mixing. Three - plug in your blow dryer and move around bowl while mixing...blow dryer in the kitchen huh : ) The temp of the batter is important because you want the sugar crystals to melt before they hit the oven - so you are aiming for a non crystally batter before the flour is added.

I hope these tips have enlightened you in some way...they sure did help me!! I am happy to report that I have indeed made a "perfect chocolate chip cookie" I do believe in miracles!

Chocolate...the dinner of addicts.

So in honor of surviving my first week back at both school and work I decided to celebrate by indulging myself with chocolate. I am all about "new recipes" for the "new year", so I tried something different...yes, I ordered my martini shaken, not stirred...but more importantly I made cookies. I find myself tired at the end of the day...I mean come on, who really wakes up at 5:30am...so yeah, when 8pm rolls along and all I want is chocolate - it better be fast. I said a little prayer opened up a new cookbook, and low and behold I put my finger on a "seven minute chocolate cookie" recipe! I mean come on, a cookie in 7 minutes, could this be true...well no, it wasn't it took more like 10 minutes...liars. I would sue them, except the cookie turned out pretty darn good. The batter was awesome, and after eating half of it I decided I should probably make a cookie so my family could taste the fruits of my labor. They don't look pretty, but come on...6 ingredients, 10 minutes...boom baby...instant heaven. They tasted like little brownie bites...

Little chocolate raindrops pitter pattering on my soul.

Just one bite and you will eat the whole bowl!

Seven Minute Chocolate cookies:

from the Great cooks rise cookbook from Bluffton, SC Church of the Cross.

1/4 cup butter

2 cups chocolate chips

1 (14 ounce can) sweetened condensed milk

1 tsp. vanilla

1 cup flour

1 cup chopped pecans or walnuts

Preheat oven to 350 degrees.

Combine butter, ch. chips, and milk in saucepan. Stir over medium heat until melted and smooth. Add remaining ingredients and stir. Drop by tablespoons onto greased cookie sheet. Bake 7 minutes. Let cool on pan slightly before removing and eating.

FYI...awesome with ice cream.