La Bella Cook

Guinness Chocolate Cake With Cream Cheese Frosting

noreply@blogger.com (Bridgett ~ La Bella Cook) — Fri, 16 Mar 2012 04:32:00 +0000

I present to you a dessert that will make you want to renounce your current heritage and immediately claim to be Irish: the Chocolate Guinness Cake. If this doesn't win the heart of those you love, it is time to stop sharing the cake and feel the love the stout lends to this dense, rich confection. With the first slice you swear you can easily eat two more yet it's lavishness catches up quickly. It is that tasty, I promise. It's is perfect for the chocolate lover and even a bit of fun to present to those who like a pint of Guinness now and again.

CHOCOLATE GUINNESS CAKE WITH CREAM CHEESE FROSTING

Courtesy of Simply Recipes

INGREDIENTS:

1 cup stout or porter beer, such as Guinness
10 tablespoons unsalted butter
3/4 cup unsweetened cocoa
1 1/2 cups superfine sugar
1/2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt

1. Preheat the oven to 350°F. Grease a 8 or 9-inch springform pan (I used a 9 inch) with butter and line the bottom with a round of parchment paper.

2. In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature. Or do as I did and employ a child to keep whisking so it cools quickly! Less work for you.

3. In another bowl beat together the sour cream, eggs, and vanilla extract until well combined. Add to the butter-beer mixture and whisk together.

4. In another bowl whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the counter top to shake the air pockets in the batter to the surface and out of the cake. Bake for 50-60 minutes. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the spring form.

5. Spread frosting on the cooled cake and serve.

CREAM CHEESE FROSTING:

Ingredients:

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1.5 cups of powdered sugar
1 teaspoon of vanilla extract

1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

3. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake.

Fig and Marzipan Cream Tart

noreply@blogger.com (Bridgett ~ La Bella Cook) — Thu, 01 Dec 2011 23:38:00 +0000

It has been a while since my last post, hasn't it? Quite a few of my friends and followers have emailed and asked if I was coming back and to be honest, I wasn't really sure if I wanted to continue blogging or if this even means I will continue on a regular basis. Many changes in our life have come into play these last few months, all good I may add, but it takes away from being able to visit other blog and of course, to write on my own. I am asking your forgiveness for not visiting your sites to comment, but be assured I am still reading your posts when able. Some of you who have been with me on here for the last 4 years will now notice that I no longer have commenting enabled on the blog. If you have any questions or feel the need to comment, you can find me on twitter and facebook. I appreciate everyone for stopping by.

Now....onto the tart...

I made this for my husband who is a complete marzipan freak. You can find marzipan in bars sometimes at your local grocery store or you can also find them at Cost Plus World Market. Your best bet is to go there first and save yourself the driving around to find it. You also can use almond paste should you not be able to find marzipan. The tart was not too sweet and the creamy filling was my favorite part. My husband taste tested with a second slice so I'm thinking that he enjoyed it as well! If you feel the need, top with with a little whipped cream...or a lot.

Fig and Marzipan Cream Tart

1 1/2 cups all purpose flour
2 tablespoons sugar, plus 1 tablespoon
1 lemon, zested
1/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) unsalted, chilled and cut into 1/2-inch pieces
3 tablespoons ice water
3 1/2 ounces marzipan paste or bar, at room temperature, cut into 1/2-inch pieces
1/3 cup mascarpone cheese, at room temperature (it is really worth buying mascarpone instead of substituting with cream cheese)
1 teaspoon vanilla extract
2 tablespoons honey
6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstituted
1/4 cup apricot jam

Directions

Combine the flour, 2 tablespoons sugar, your lemon zest, and salt in the bowl of a food processor and then pulse until blended. Add in the butter and pulse until the mixture looks like coarse meal. While the machine is running, slowly add in the water until moist clumps form. Take the mixture out of the processor and place onto a work surface. Form into a ball. Flatten the dough into a disk and wrap in plastic wrap and chill the dough for 1 hour.

In a clean food processor bowl, combine remaining sugar, marzipan paste (or tube, whatever form you may find), mascarpone cheese, vanilla extract, and honey. Blend your mixture until smooth.

Preheat the oven to 400 degrees F.

On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Place the dough to a big, heavy baking sheet and then spread the marzipan over the dough but leave a 2-inch border. Place the figs on top of the marzipan cream filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, and pleat and pinch the crust to seal cracks in the dough if there are any.

Bake until the crust is golden, about 35-40 minutes. Cool for 10 minutes and then use a spatula under the crust to lift the tart away from the parchment. Transfer the tart to a platter and serve.

*Adapted and tweaked from Giada

Chicken Madeira

noreply@blogger.com (Bridgett ~ La Bella Cook) — Thu, 26 May 2011 17:35:00 +0000

Around here, life is changing quickly. Kids are nearing the end of school with one transitioning onto middle school and another having a birthday. Between karate tournaments and family engagements, I haven't been cooking or blogging much and I anticipate much of the same for the summer. I hope to get some traveling and hopefully a couple photo expeditions with my husband in as well...if I am lucky enough! Whatever you all may be doing these days, take some time to try this slice of deliciousness. If you are a fan of chicken marsala, then this is pretty much in the same vein, just a little more piquant. It pairs perfectly with asparagus and I also served it alongside an artichoke torta.

Chicken Madeira

1 pound boneless, skinless thin sliced fillets, preferably organic

1/2 cup all-purpose flour

2 tbsp butter

1/2 tsp salt

pinch of ground pepper, to taste

1/4 cup chicken broth

1/4 cup Madeira wine

2 tbsp balsamic vinegar

1 tbsp worcestershire sauce

Place the flour on a large plate then lightly coat each chicken piece. Shake off any excess and place onto a separate plate then repeat with the remaining pieces.

Melt your butter in a large saute pan over medium heat and place the chicken in the pan when the butter begins to foam. Cook for 3 minutes, turn and cook another 3 or until cooked through. Sprinkle with the salt and pepper.

Combine the remaining sauce ingredients and add to your pan to let simmer until reduced by half, then return the chicken to the pan while turning to coat the chicken in the sauce. Remove from the heat and serve.

Apple Spice Layer Cake with Clementine Buttercream

noreply@blogger.com (Bridgett ~ La Bella Cook) — Fri, 13 May 2011 19:39:00 +0000

Sometimes simplicity is best. Those flavors that remind you of being young or a special occasion bring on that feeling of comfort and memories people you love. It is a reminder that not everything needs to be kicked up, changed and radically modified to satisfy a craving.

Case in point: this apple spiced cake with a clementine buttercream. The only modification I did was to use the clementines I had on hand instead of the oranges the original called for and omitted the walnuts in the batter. A deliciously tangy cream cheese filling is quite addictive and the buttercream packed with orange juice and zest will remind you of the summer days ahead. Go make some memories.

Apple Spiced Cake with Clementine Buttercream

For the Cake:

2-1/2 cups all-purpose flour

1-1/2 tsp pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 stick (8tbsp) butter, softened at room temp

1-3/4 cups sugar

3 large eggs at room temp

2 cups, peeled, cored and shredded apples (I used pink lady, my favorite)

1 tsp vanilla

1/2 cup milk (I used whole milk)

1 cup chopped walnuts (optional, in my opinion)

Preheat your oven to 350F and grease the bottom of 3 8 inch cake pans. Then line the cake pans with parchment and grease the parchment.

In a large bowl, sift your flour, pumpkin pie spice, salt, baking soda and baking powder.

In the bowl of your mixer, beat the butter and sugar until light and fluffy then add in your eggs one at a time then stir in your apples and the vanilla.

Slowly add in the flour mixture, alternating with the milk, starting and ending with the flour. (some people do this and end with the liquid but do as you please, I won't be offended). Fold in the chopped walnuts if you are using.

Pour into the prepared pans evenly and bake for 35 minutes or until a cake tester comes out clean. It all depends on your oven, actually. Let the cakes cool in their pans for a few minutes then run a knife along the edges to loosen them, then turn them out onto a wire rack to cool completely after taking off the paper.

For the Clementine Buttercream and Filling:

1 stick (8 tbsp) softened butter

1-1/2 pounds confectioners' sugar, sifted

1 cup fresh orange juice

4 tsp grated clementine rind

1 tsp vanilla

pinch of salt

1 8-ounce package of cream cheese, softened

To prepare the buttercream, beat the butter in a large bowl until light and fluffy then add the sugar in alternating with the orange juice. Add in the 3 teaspoons of the clementine zest, the salt and vanilla. Mix well.

Start on your filling: In a small bowl, mash up the cream cheese until smooth. Add in 1/2 cup of the clementine buttercream mixture and the remaining 1 teaspoon of zest then blend until smooth.

When ready to fill your cake, using a serrated knife, shave off the domed tops of your cakes should they have one. Place one layer on your serving plate and use half of the cream cheese filling, spreading to the edges of the layer. Place the second layer on top and use the remaining filling, once again, spreading to the edges. Place the last layer on top and using the clementine buttercream, frost the sides and top of the cake.

*Inspired by Epicurious, Eva's Kitchen and RecipeNut

Apple Spice Cake with Clementine Buttercream

noreply@blogger.com (Bridgett ~ La Bella Cook) — Wed, 11 May 2011 20:59:00 +0000

Apple Spiced Cake with Clementine Buttercream

For the Cake:

2-1/2 cups all-purpose flour

1-1/2 tsp pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 stick (8tbsp) butter, softened at room temp

1-3/4 cups sugar

3 large eggs at room temp

2 cups, peeled, cored and shredded apples (I used pink lady, my favorite)

1 tsp vanilla

1/2 cup milk (I used whole milk)

1 cup chopped walnuts (optional, in my opinion)

Preheat your oven to 350F and grease the bottom of 3 8 inch cake pans. Then line the cake pans with parchment and grease the parchment.

In a large bowl, sift your flour, pumpkin pie spice, salt, baking soda and baking powder.

In the bowl of your mixer, beat the butter and sugar until light and fluffy then add in your eggs one at a time then stir in your apples and the vanilla.

For the Clementine Buttercream and Filling:

1 stick (8 tbsp) softened butter

1-1/2 pounds confectioners' sugar, sifted

1 cup fresh orange juice

4 tsp grated clementine rind

1 tsp vanilla

pinch of salt

1 8-ounce package of cream cheese, softened

Start on your filling: In a small bowl, mash up the cream cheese until smooth. Add in 1/2 cup of the clementine buttercream mixture and the remaining 1 teaspoon of zest then blend until smooth.

*Inspired by Epicurious, Eva's Kitchen and RecipeNut

Cuban Ropa Vieja

noreply@blogger.com (Bridgett ~ La Bella Cook) — Mon, 18 Apr 2011 21:19:00 +0000

The name Ropa Vieja literally means "old clothes" which seems perfectly fitting with the rag-like shredded meat piled on the plate, but this dish is anything but dodgy. A flank steak cooked to meltingly tender shreds lends a warming spice to any meat lovers palate. After not eating beef for quite some time, this dish just exploded with flavor for me. Served simply with tortillas or on its own with some cilantro-lime rice, it is one of those one-pot meals the family will enjoy. Loaded with red and green bell peppers, onions and just the right amount of cumin, garlic and tomato, this dish will keep you from ordering that boring take-out.

Cuban Ropa Vieja

1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 8 ounce can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3-4 cloves garlic, chopped
1 6 ounce can tomato paste
3 tablespoons ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Heat vegetable oil in a large skillet over medium-high heat. Rub the flank steak with 1 tablespoon of cumin and then brown the flank steak on each side, about 4 minutes per side.

Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, remaining 2 tablespoons cumin, cilantro, olive oil and vinegar into a small bowl. Stir until well blended then add to the crock pot. Cover, and cook on high for 4 hours, or on low for up to 10 hours, you just want the beef to shred easily when pulled apart with a fork. When ready to serve, shred the meat and serve with tortillas or any appealing sides and condiments like cilanto-lime rice, black beans, sliced avocado and sour cream. Serve any remaining sauce alongside.

*Inspired from All-recipes, Epicurious, Eva's Kitchen and Food.com

Aubergine Slices with Pomegranate, Yogurt and Tahini

noreply@blogger.com (Bridgett ~ La Bella Cook) — Mon, 28 Mar 2011 21:00:00 +0000

I won't pile on the details of my lovely Lebanese Great-Uncle although you would probably find him as interesting and wonderful as I do, but I will share a dish from his country instead. Vegetables are a huge part of Lebanese meals, be it celebratory or everyday stemming from the Christian rule where meat was to be consumed only at one meal or not at all. Even though such restrictions have been dropped decades ago, vegetables remain a huge part in the Lebanese kitchen. Roasted aubergines brushed with a tart pomegranate vinaigrette and topped with a lusciously creamy tahini yogurt, this dish is a great introduction to acquaint yourself with the foods of Lebanon.

My gorgeous friend Deb in northern England sent me this book for Christmas and I have been trying recipes ever since. Claudia Roden's books, and Arabesque in general, read like a travelogue full of cultural explanation along with enticing recipes. It is one of the best books I have come across in a very long time. This book includes recipes and history of Morocco, Turkey and Lebanon. If you are looking to expand your culinary horizons or try something out of your ordinary, I encourage you to pick up a copy.

*Lots of vegetarian recipes for those non-meat eaters.

Aubergine Slices with Pomegranate, Yogurt and Tahini

(Batinjan Bil Rumman Wal Laban)

Courtesy of Arabesque

4 medium aubergines (eggplants), cut into ½" rounds
1 tbs pomegranate molasses
1 tbs red or white wine vinegar 
2 tbs extra-virgin olive oil, plus extra for brushing eggplant
2 cups plain whole-milk yogurt 
1 clove garlic, minced 
2 tbs tahini
¼ cup pomegranate seeds 

1/4 cup pine nuts, toasted lightly

Preheat oven to 475°F.

Brush both sides of the eggplant slices with olive oil and lightly salt them. Place on an oiled baking sheet and bake, turning once, until they're tender and a little brown, about 30 minutes. Arrange on a platter.

In a small bowl, whisk together the pomegranate molasses, vinegar and 2 tbs olive oil.

In a separate bowl, whisk together the yogurt, minced garlic and tahini.

Brush the top of the cooked eggplant slices with the pomegranate vinaigrette, then spoon yogurt sauce over them and sprinkle with your pomegranate seeds and pine nuts.

Colcannon

noreply@blogger.com (Bridgett ~ La Bella Cook) — Mon, 14 Mar 2011 21:57:00 +0000

Even though I normally talk of my Italian grandmother, Italian food and all things Italian that apply in my life, I never talk about the fact that I am half Irish as well. Both of my grandfathers are Irish where both of my grandmothers are Italian. Quite the combination, let me tell you. I believe I inherited more Irish traits than Italian (although the grandmothers may deny that just on principle): Loads of red in my hair and the quick-fire temper that fizzles as soon as it starts, to name just a couple. My daughter got the freckles like my red haired Papa. Small things, but they are important to me. I can't say I grew up on big Irish dinners but I do remember my maternal grandfather baking his mother's bread rolls, or Irish Buns as he called them. Lucky for me, I inherited that recipe from Papa, written in my great-grandmother's handwriting. While it isn't the most legible, it is one of my most treasured family recipes. My remaining grandpa promised to take me to Ireland one day, but he now unfortunately is too ill to travel. One day I will go and bring back stories and photos for him so he can armchair travel and dream.

This year I decided to honor the Irish in me by starting a new tradition to cook their foods more often. I started with Colcannon just in time for St. Patrick's day. While colcannon is traditionally made during Halloween, I figured not to many potato lovers as myself would turn it down at this time of year. I swapped the usual cabbage and added kale instead and added in some bacon and green onions instead of the leeks. I think this tradition is one that will stick around in our house.

Colcannon

4 large baking potatoes

3/4 to 1 cup half and half, warmed (depending on how creamy you want your potatoes)

3 tbsp butter

4 strips of bacon, cooked and cut into chunks

2 cups kale

3 green onions, sliced

salt and pepper to taste

In a large pot, boil the potatoes whole for 20 minutes or until soft but not mushy. Drain and let the potatoes sit in the covered pot until cool enough to handle. In a large saute pan, melt 1 tablespoon of butter and add the kale and cook until soft. Set aside. Peel the potatoes and cut them into large chunks and place them in a large bowl or the bowl of a mixer. Mix the potatoes until some are creamy but you still have chunks and slowly add in the half and half to get your desired texture. (I like mine pretty chunky, but do as you please). Stir in the cooked bacon chunks, your kale and the sliced green onion then salt and pepper to taste. Top with your remaining 2 tablespoons of butter on top (optional) and serve.

Rice and Artichoke Torta

noreply@blogger.com (Bridgett ~ La Bella Cook) — Thu, 10 Mar 2011 15:52:00 +0000

Growing up, my grandmother always made a rice torta. It would sit on her sideboard for everyone to snack on all day. I can't say as a child I would indulge in a piece of this addictive snack but I was more entertained by my grandfather sneaking piece after piece and telling me not to tell my grandma. Like she didn't know anyway! The difference with mine is that I added in some marinated artichokes; the good kind from the deli, but I am sure you can get away with using the jarred as well. This particular one has a crumbly bread crumb topping but I can't say that I enjoyed that part as I feel it really took away from the texture of the torta. Was it horrible? No, I will just make it without the crumb topping in the future. The torta itself with the artichokes was heavenly with the creamy rice and the slight sharpness of the marinated artichokes. Now I wish I hadn't been picky as a child and tasted Grandma's torta...

Rice and Artichoke Torta

Inspired by my grandmother and Cooking Dinner

4 large eggs

1/2 tsp kosher salt

1/4 tsp white pepper

1 cup cooked rice

8 ounces marinated artichoke hearts, drained and chopped into large chunks

1 cup parmesan or asiago cheese (I used asiago)

1/2 cup breadcrumbs

2 tbsp melted butter

Preheat the oven to 300F and grease an 8 x 8-inch baking dish.

In a large bowl, whisk the eggs and add in the salt and pepper. Add the rice and cheese, mixing well then pour into the baking dish.

Mix the bread crumbs and the butter in a small bowl and sprinkle on top of your rice mixture and bake for 45 minutes or until a knife inserted into the middle comes out clean. Serve warm (my favorite) or at room temperature.

Hot and Sour Soup with Shrimp

noreply@blogger.com (Bridgett ~ La Bella Cook) — Fri, 04 Mar 2011 02:41:00 +0000

I love trying new Asian dishes and always look forward to seeing what is offered in the local restaurants. It has been quite inspiring to experiment with these foods and read their menus of ideas, and my husband is having a great time now that I am willing to give it all a try. I admit, I was resistant to change, due to growing up on stagnant chinese take out that tasted more like the carton than decent fare. It ruined my enthusiasm for years. Call me jaded, but things are looking up more and more and I am hoping to learn from fellow bloggers along the way in Asian cuisine as well. This hot and sour soup lives up to its name: a hot kick from the red chili and yet the Tom Yam paste (A big thank you to Lisa of Jersey Girl Cooks who sent some my way) incorporates hot and sour elements. Paired with a tart kick of lime and kaffir lime leaves, this is one comforting and warming bowl of soup. The shrimp makes it all the more hearty for a meal. Let the experimenting continue...

Hot and Sour Soup with Shrimp

Inspired by Nigella

6 1/2 cups chicken stock
1 tablespoon tom yam paste
4 kaffir lime leaves, chopped, (optional)
1 stalk lemongrass, bottom, inner part only, roughly chopped
1 lime, juiced
4 tablespoons fish sauce
2 small red chillies
1 teaspoon sugar
1 1/2 cups button mushrooms, halved or quartered
1 pound peeled, raw shrimp
5 (1-inch) pieces scallions, sliced thin
Small handful of cilantro, leaves chopped

In a medium saucepan, heat chicken stock, stir in the tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for a couple of minutes. Add in the peeled shrimp and thinly sliced scallions and cook for 2 to 3 minutes. (You want to keep the scallions nice and green, not mushy to the point where they have lost their color. Sprinkle with cilantro (if using) and enjoy.

Wild Mushrooms with Chive Hollandaise on Sourdough

noreply@blogger.com (Bridgett ~ La Bella Cook) — Thu, 24 Feb 2011 03:46:00 +0000

While I've never hidden my love of mushrooms, when I look back at some of my older posts it was quite shocking how much I used them in my recipes. I won't apologize but I vowed to move along and eat them in secret and not bore my readers with yet another mushroom dish. Alas, with this wonderful recipe, I broke that vow and felt that I had to share. The star of this dish, I admit, isn't the mushrooms but the chive hollandaise. Hollandaise is a rich egg yolk and butter based sauce with a hint of lemon juice, whipped into frothy smooth submission. It is heavenly, rich and wonderful but not for those cholesterol, high fat, I-don't-want-to-have-a-heart-attack conscious individuals. Once in a great while is worth any guilt, believe me. They won't last long enough for you to worry about eating more than your share...should you decide to share...

Wild Mushrooms with Chive Hollandaise on Sourdough

Inspired by Rachel Allen

3 handfuls of wild mushrooms (I used a mixture of shiitake, cremini and chanterelles)

2 ounces of butter plus more for spreading

6 slices of sourdough bread

3-1/2 ounces of chive hollandaise (recipe follows)

For the hollandaise:

2 egg yolks

4 ounces of butter, diced

A squeeze of lemon juice

2 tbsp chopped fresh chives

salt and pepper to taste

To make the hollandaise:Set a heatproof bowl over simmering water. Do not let the water in the pan boil as you do not want to scramble the eggs. Add in the egg yolks and a tablespoon of cold water and whisk thoroughly. Add in the butter a piece at a time until each piece is melted and emulsified before adding in the next piece.

When all of the butter has been added, cook for a few minutes while stirring constantly until the sauce is thick and can coat the back of a spoon. Add in the lemon juice, the chives and then salt and pepper to taste. Remove from the heat and keep warm while you make your mushrooms and toast.

Clean your mushrooms and set aside while you heat a frying pan on medium high heat. Add in the butter and let melt then add in your mushrooms. Season with salt and pepper and cook for around 5 minutes, stirring often.

Toast or grill the bread slices and spread with a thin layer of butter. When the mushrooms are ready, arrange them on top of the toasts and drizzle with the chive hollandaise and serve right away.

Chocolate Tart with Shortbread Crust

noreply@blogger.com (Bridgett ~ La Bella Cook) — Fri, 11 Feb 2011 23:47:00 +0000

Whether you love or loathe Valentine's Day, it is quickly approaching and that means many of us pull out all the stops for chocolate. If you do not plan to be all sweetness and light with your significant other, your boyfriend/girlfriend then at least do something for yourself and make your taste buds smile. This incredibly decadent chocolate tart would work nicely for the holiday, or any day or occasion in your future to satisfy the craving. The part I liked best about this particular recipe is that the chocolate is not overwhelmingly sweet. It just has an awesome smooth flavor that showcases the quality of your chocolate instead of making your teeth ache with sugar. The shortbread crust sets it a notch above with decadence. Serve this to your sweetie instead of the usual box of chocolates and I bet it will be a more memorable Valentine's this year.

*There are a couple tweaks to the recipe that make it more 'workable' so be sure to read it through if you decide to give it a go. *

Look at that creamy filling....divine.....

Chocolate Tart with Shortbread Crust

adapted from Tyler Florence

1-1/2 sticks cold unsalted butter

1/4 cup sugar

1 tablespoon confectioners' sugar

2 cups all purpose flour, plus more for rolling

1 egg white

In a saucepan, melt the butter until melted then remove completely from the heat to add in both of the sugars. Mix to combine and then add in the flour. Set aside for 15 minutes to cool a little.

* Here is where the recipe calls for the dough to be rolled out. I found this to be nearly impossible as it flaked everywhere and shortcrust pastry is a pain to get rolled. I ended up pressing the dough into the 9" tart pan. Believe me, this route makes life much easier, unless you are a pastry chef and you have it all down.*

Fit the dough evenly into every nook of the tart pan and up the sides. Trim off the extras at the top and chill in the refrigerator for about 20 to 30 minutes.

1 cup heavy cream

1/2 cup whole milk

8 ounces best quality bittersweet chocolate, chopped

1/4 cup granulated sugar

1/4 tsp salt

2 large eggs beaten

Preheat your oven to 350 and put your tart shell onto a baking sheet to make it easier to get in and out of the oven. Line the shell with foil and add pie weights or dried beans and bake for about 30 minutes. Then remove the foil along with the weights/beans and coat the shell with beaten egg white. Bake for another 8 minutes or until you see a light golden color and the shell is baked through. Do not let it brown! Take out to cool and reduce your oven temp to 325.

Make your filling by combining the milk and cream in a saucepan over medium-low heat until it just starts to bubble along the edges. Then take the pan off of the heat and stir in the chocolate, continuing to stir until completely smooth and glossy. Add in the sugar and salt to mix. Set aside to cool for about 5 minutes then add in the eggs and whisk until they are completely blended. Pour this silky filling into your cooled tart shell and bake for 15 to 20 minutes.

*I found, even though my oven temp was spot on, that the tart needed another 20 minutes after the first 20 was done. I went online and saw that others had the same problem so the extra time ended up being the fix. Just to make sure the crust didn't over-bake, I put foil along the edges.*

If you see large bubbles or cracks in the chocolate, take the tart out right away because it will start to overcook. Take out and cool and serve warm or at room temp. I stored mine in the fridge and it was quite tasty that way as well.

Red Wine Poached Pears with Spicy Syrup

noreply@blogger.com (Bridgett ~ La Bella Cook) — Mon, 07 Feb 2011 02:53:00 +0000

I'm always looking for ideas for when we have friends over for dinner that are, as always, not very time consuming, but have an impact when you present the dish or upon eating. If you can hit both aspects in one, then you found a perfect recipe. These delicious spicy poached pears fit the bill nicely with the warmth of cinnamon and clove and the rich sweetness of the wine softened pears. Your dinner guests will think you are a genius.

Red Wine Poached Pears with Spicy Syrup

1/2 pint red wine

1/2 pint water

5 ounces sugar

1 cinnamon stick

2 cloves

Zest and juice of 1 orange

6 pears

In a large saucepan, pour the wine and 1/2 pint water, sugar, cinnamon stick, the cloves, orange juice and the zest and heat over medium heat and stir until all of the sugar is dissolved.

Peel the pears but leave the stalks on, then place upright in the saucepan so that they fit snugly.

Cover the saucepan and bring to a boil, then reduce the heat and simmer on low for 30-40 minutes, spooning the red wine syrup over the pears from time to time. Test if the pears are ready by inserting the tip of a sharp knife. If it inserts easily with little give, they should be ready. Remove from the heat and toss the cinnamon stick and the cloves. Spoon the syrup over again and let chill in the refrigerator overnight. When ready to serve, place on a plate and drizzle over some of your spicy syrup over the pear. Enjoy!

Grilled Peach Frisee Salad with Goat's Cheese Dressing

noreply@blogger.com (Bridgett ~ La Bella Cook) — Wed, 26 Jan 2011 05:05:00 +0000

I'd like to think I eat pretty healthy foods and for the most part I do. I have those occasional slip-up's like the dark chocolate truffles from Trader Joe's or some indulgent Mexican food. I am thankful that I do not conveniently live near a Cheesecake Factory as I found a delicious white chicken chili that I fear would shave years off my life not to mention add plaque to my arteries. But wow, it is so good! I could go on forever about cravings, but let's get to this salad:

Grilling the peaches on a screaming hot grill pan brings out their sweetness and the juices caramelize and lend the slightest smoky taste. The goat cheese dressing is a wonderful tangy contrast to the bitter edge of the frisee which makes your average dinner salad cower in the corner. I loved all the contrasts in texture with the smooth sweet peach to the crispy frisee and the goat cheese dressing just kicked up all the flavors, as Emeril would say, to notches unknown.

Warm Peach and Frisee Salad with Goat's Cheese Dressing

adapted from Jamie Oliver

For The Dressing

2-1/2 oz crumbly goat’s cheese

sea salt and freshly ground black pepper

5 tablespoons extra virgin olive oil

juice of 1 lemon

1 tablespoon walnut oil

1 oz Parmesan cheese, freshly grated

2 large ripe peaches, halved and stones removed

extra virgin olive oil

sea salt and freshly ground black pepper

2 frisée or endive lettuces, dark outer leaves discarded, inner leaves washed and dried

freshly grated Parmesan cheese

a small bunch of fresh mint, smallest leaves picked

Put the goat’s cheese in a pestle and mortar with a little salt and pepper. Goat’s cheese is usually salty, so go easy. Add in the olive oil, lemon juice and mix well. Add the walnut oil and the Parmesan and mix a little, but not for long or it splits. (It does very easy! I had to make it twice to get it right so it didn't split).

Put the peaches cut-side down on to a very hot griddle pan and grill them on both sides. Don't grill them until mushy, though, so keep an eye on them. Remove and put on a large platter or divide between four plates. Drizzle the peaches with a olive oil then sprinkle with salt and pepper. Put the frisée into a bowl with enough goat’s cheese dressing to coat the leaves, and toss gently. Grate some Parmesan over the dressed salad then place a pile of it on each plate next to the peach halves. Scatter over some mint leaves if desired.

Chianti Marinated Beef Stew

noreply@blogger.com (Bridgett ~ La Bella Cook) — Wed, 19 Jan 2011 21:44:00 +0000

Big chunks of beef in a rich stew is hard to beat, well, unless you are vegetarian of course. I veered from the recipe and used chunks of tenderloin instead of the beef brisket with great success. I marinated the meat for 2 days and it gave the the whole dish an incredibly rich flavor which, as usual, was even better the next day.

Chianti Marinated Beef Stew

Adapted from Giada

2 1/2 to 3 pound beef brisket (or beef stew meat in 1-1/2 chunks)

1 (750 ml) bottle Chianti wine (I only used half of the wine in the marinade and it was more than enough)

4 tablespoons olive oil

Salt and freshly ground black pepper

1 (4-ounce) piece pancetta, cut into 1/4-inch pieces

3 medium carrots, peeled and cut into 1/2-inch pieces

1 stalk celery, chopped into 1/2-inch pieces

2 cloves garlic, peeled

1/2 cup (1 1/2 ounces) kalamata olives, halved (these add a really interesting element to the stew)

6 ounces green beans, halved

4 medium red potatoes, quartered

2 sprigs rosemary

2 sage leaves

1 (15-ounce) can diced tomatoes

4 cups beef broth (preferably a good organic brand if not homemade)

Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.

Remove the meat from the wine and pat dry with paper towels. Reserve the wine.

In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.

Remove the meat and the rosemary sprigs from the stew.

If using the brisket: Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.

Chocolatey Root Beer Cake

noreply@blogger.com (Bridgett ~ La Bella Cook) — Sun, 09 Jan 2011 21:58:00 +0000

I was excited about this recipe mainly since I knew my son would like it due to the root beer flavor, plus it just sounded like one of those cakes to cure any sweet tooth, should you have one. The key ingredient to really give it the root beer flavor was the Root Beer Schnapps that would replace 1/2 cup of the root beer called for in the recipe. So I purchased that and also used the best cocoa powder I could find and was really pleased with Green and Blacks organic powder. Good stuff. While the cake turned out beautifully and had a lovely chocolate flavor that could rival any good bakery, the whole root beer concept totally fell flat (no pun intended), which was disappointing after purchasing the Schnapps just for this. With that said, it is a great chocolate cake recipe with maybe, just maybe a little hint of root beer. Has anyone else tried this particular recipe? Possibly I did something wrong? Any ideas or did anyone else have this issue when they tried it? I am on a mission to get this right and any help is appreciated.

Root Beer Cake

Courtesy of Baked

For the Cake:

2 cups of root beer (not diet root beer)
1 cup of dark cocoa powder
1 stick unsalted butter, chopped into 1 inch cubes
1 1/4 cups sugar
1/2 cups dark brown sugar
2 cups flour
1 1/4 tsp baking soda
1 tsp salt
2 large eggs

Baked Note: If you can find root beer schnapps, substitute 1/2 cup of root beer with root beer schnapps. The root beer flavor will be more pronounced.

Frosting:

2 ounces of 60% chocolate (melted and slightly cooled)
4 oz unsalted butter (room temperature)
1 teaspoon salt
1/4 cup root beer
2/3 cup dark cocoa powder
2 1/2 cups confectioners sugar

Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.

In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

In a large bowl, whisk the flour, baking soda, and salt together.

In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough.

Pour the batter into the prepared pan and bake for 35 to 40 minutes (I needed an extra 10 minutes – N.), rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto a platter.

For the frosting:

Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.

Use a spatula to spread the fudge frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.

Double Chocolate Minty Brownies

noreply@blogger.com (Bridgett ~ La Bella Cook) — Sun, 19 Dec 2010 21:42:00 +0000

Ok, ok, so my display is incredibly cheesy, but it is the holidays, so I get a free pass to entertain my children and myself as I see fit. Besides, I think the reindeer are quite cute. I saw this idea somewhere but for the life of me, I cannot remember where.

Brownies are, in my opinion, not always a crowd pleaser. Some like them gooey where others like them cakey or the select few who want it somewhere in between. I choose the meltingly gooey brownies, hands down. This particular recipe comes out cakey which my son enjoyed. It is quite delicious, just not the texture I look forward to in a warm right-out-of-the-oven brownie. They remained moist yet light and I added in some Junior Mints to bring on more of a holiday vibe which worked perfectly in combination with the rich chocolate.

I am sure this will be my last post before the festivities of Christmas hits along with the anticipation of New Year's Day, so I am sending all my friends and family warmest wishes this season.

Double Chocolate Minty Brownies

6 ounces good quality bittersweet chocolate, plus 6 ounces broken into pieces
3 tablespoons butter
3/4 cup granulated sugar
3 1/2 tablespoons water
2 eggs
1 cup flour
1/2 teaspoon salt
1/2 cup Junior Mints

Preheat oven to 325 degrees F.

In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat and stir until melted. Set aside to cool. Break up the remaining chocolate and stir into the cooled melted chocolate mixture. Whisk in eggs, flour, and salt. Add in the Junior Mints. Spray a 9-inch square pan with non-stick spray and scrape batter into the pan. Bake for 30 to 35 minutes. Cool on a wire rack.

Roasted Smoked Paprika Chicken with Spicy Chorizo and Potatoes

noreply@blogger.com (Bridgett ~ La Bella Cook) — Fri, 03 Dec 2010 00:42:00 +0000

So, the question of the month is: Have you finished your Christmas shopping? I hear it often, especially in stores by the hard working retail people who would love the day off to get theirs done. Now tell me your secret...does your family draw names to exchange gifts? Do you only buy for the children in the family and your spouse, or do you feel obligated to buy for everyone, even those you barely see all year? I admit, I am pretty much done with my shopping except for a few things to get for my husband. Now I can sit back and not be stressed out this holiday. This works out perfectly because then I actually feel like cooking!

This one pan roasted meal comes in handy if you are still out there rushing with the crowds at the mall. Put all the ingredients onto a rimmed baking sheet, sprinkle with the seasonings and sit back with a glass of wine for an hour. The spicy chorizo and paprika warmed chicken will keep you cozy for the night. With such little effort, it's almost a gift to yourself.

**If you are an Apple fan as I am and you have an iPhone, iTouch or even an iPad, check out my friend Rebecca's new cooking app. I love it and am especially addicted to the International recipes she offers from her lovely blog Chow and Chatter. Rebecca is a Registered Dietician so you can also find loads of healthy dishes along with some savory menus. You can purchase it from the iTunes store for only $0.99, which is a steal! Go check it out.**

Smoked Roasted Paprika Chicken with Spicy Chorizo

Inspired by FoodNetwork.com

3 teaspoons garlic oil
6 chicken thighs (bone in, skin on, my preference is organic free range)
3 spicy chorizo sausages cut into thick discs
1 pound baby potatoes, halved if bigger (I used mixed baby potatoes)
dried oregano, sprinkled to taste

Smoked paprika, sprinkled to taste

Preheat your oven to 425.

Sprinkle the garlic oil on the chicken in the bottom of a shallow baking pan. Add the sliced chorizo and baby potatoes around the chicken and sprinkle with the smoked paprika and oregano to your particular taste.

Transfer the pan to your oven and bake for an hour, or until the chicken is done. Halfway through, baste the chicken with the juices in the pan. Place the chicken, potatoes and chorizo on a platter and serve.

Snickers and Peanut Butter Muffins

noreply@blogger.com (Bridgett ~ La Bella Cook) — Tue, 23 Nov 2010 02:16:00 +0000

If you are planning to travel over the hills and through the woods to Grandma's house (or Mom's house) be sure to take these little lovelies along with you. Who doesn't like a Snickers bar or a muffin? With the snickers and peanut butter paired together, they are perfect, especially for that mid-day, before (or after!) the big dinner treat. Wishing all my online friends, friends at home, family and everyone a wonderful Thanksgiving.

Snickers and Peanut Butter Muffins

Adapted from the Nigella iPad Recipe App

1-2/3 cups all-purpose flour
6 tablespoons sugar
1-1/2 tablespoons baking powder
1/8 tsp salt
6 tablespoons chunky peanut butter
1/4 cup unsalted butter, melted
1 large egg, beaten
3/4 cup whole milk
3 1/2 full-size Snickers bars, chopped
12-cup muffin pan (use muffin liners if desired, otherwise grease the muffin cups)

Preheat the oven to 400ºF.

Mix the flour, sugar, baking powder and salt then add the peanut butter and mix until you get coarse crumbs. Add in the melted butter and egg to the milk, and mix into the bowl with the crumbs. Mix in the Snickers pieces and scoop into the muffin cups.

Bake for 20 to 25 minutes, when the tops should be risen, golden and firm to touch. Le them sit on a wire rack for 5 to 10 minutes before taking out each muffin to cook completely on a wire rack.

Texas Brisket

noreply@blogger.com (Bridgett ~ La Bella Cook) — Mon, 08 Nov 2010 02:09:00 +0000

Do you ever have those days where you wake up and you just know it isn't going to go well? It's just a feeling sometimes but it can still put you in that frame of mind, just waiting for something to happen. Well, I was waiting for it. But things started to change, thankfully. A good blogging friend of mine and such a kind lady, Diana of Diana's Cocina was lucky enough to attend a book signing in Dallas of a mutual love of ours, Nigella Lawson. I started getting photos of Nigella texted to me, then one of Diana and Nigella, then one of Nigella signing a book for me. I was so excited for Diana and she looked radiant in her photos. The next thing I know, Diana calls me and says something I will never forget: I have Nigella here and she wants to talk to you. Um, WHAT? On comes Nigella Lawson, the lovely British cook, telling me about the book signing, meeting Diana and how she has heard about my blog. She wished my family and I well for the holidays and apologized for cutting our conversation short due to the crowd waiting to have their book signed. Incredible. I can't even describe how amazing it all was that she took the time to call me. It isn't often a chef or celebrity does that, if even at all. Many thanks and much love to Diana for including me in her day.

So in honor of Diana in Texas and Nigella, I made Nigella's Texas Brisket. I am not sure how authentic this recipe is as I have never been lucky enough to experience Texas BBQ, but let me tell you this: this dish is pure heaven. Succulent meat cooked slow and low in a sauce that includes Worcestershire sauce, liquid smoke and steak sauce to name a few, will leave you and your family speechless. Anything more authentic might make me pass out at the table from bliss. I served this alongside some buttermilk chive mashed potatoes.

Nigella signing my book. Lovely!

Texas Brisket

Tweaked from Nigella Kitchen

2 large yellow onions, sliced and peeled
2.5 pound brisket, preferably hormone free! (the recipe calls for a 5 lb brisket that feeds 12 but scale down as needed)
1/4 cup apple cider vinegar
1/4 cup soy sauce (I used low-sodium)
1/4 cup Worcestershire sauce
1/4 cup strong black coffee

1/4 cup liquid smoke (I used mesquite)

1/4 cup all natural steak sauce such as A1
salt and pepper

Preheat the oven to 300 degrees F.

Scatter the onions on the bottom of a roasting pan that is just large enough to hold the brisket. Place the brisket on top of the onions with the fat side up. Salt and pepper the brisket.

Place in a roasting pan and roast tightly covered, for 2-1/2 hours to 3-1/2 hours depending on the size of the brisket you choose. Mine took between 2-1/2 and 3. (I think it was bigger than what the butcher told me, actually). You want it to come out fork-tender.

Remove roasting pan from oven and transfer brisket to a cutting board. Tent with foil. I let mine sit for about 10 minutes.

Make a gravy by blending the cooked onions and a little of the liquid from the roasting pan. Blend until smooth. Leaving it a little chunky would be tasty too. Set aside.

Slice meat across the grain. Serve with the onion gravy and love every bite.

Pumpkin Chocolate Amaretto Tiramisu

noreply@blogger.com (Bridgett ~ La Bella Cook) — Wed, 03 Nov 2010 20:10:00 +0000

I know, another pumpkin recipe? The food world is filled with them lately, which is fine with me since I love trying new pumpkin recipes, but I tend not to follow the trends and post them all. I will leave that to the others so I can drool in private. You know how it is if you are a fan like I am. I decided to go a traditional Italian route with a twist. The pumpkin in this tiramisu is not warmed with the usual cinnamon and nutmeg we are used to in Fall recipes, but stands on its own with its unique flavor that is layered with one single layer of a lovely chocolate mascarpone smear. It pairs well with the cocoa-amaretto soaked ladyfingers and topped with a scattering of cinnamon and cocoa on top. I think I found our new Thanksgiving dessert...to go with the pumpkin pie, of course.

Pumpkin Chocolate Amaretto Tiramisu

Adapted from Martha Stewart

1 cup mascarpone cheese (8 oz)

1-1/2 cups cold heavy cream

3/4 cup confections' sugar

5 tablespoons Amaretto, such as Disaronno (would be really nice with Frangelico)

1 can pumpkin puree (15-oz can), not pumpkin pie filling

2 ounces semisweet chocolate, roughly chopped

1 tablespoon unsweetened cocoa powder

30 ladyfingers (from a 14 oz package)

For dusting:

1/4 teaspoon cinnamon

1-1/2 teaspoons cocoa powder

In the bowl of a mixer, whip the mascarpone until smooth and then add in 1 cup of the cream, the confectioners' sugar and 2 tablespoons of amaretto. Keep whisking until soft peaks form which should take about 4-5 minutes. Gently fold in the pumpkin, being careful not to deflate the whipped cream mix too much. Fold until completely mixed.

In a microwaveable bowl, combine the 2 ounces of chocolate and 1/4 cup of heavy cream and microwave 25 seconds, stir, and if needed, heat another 10 seconds until smooth. Transfer one-third of the pumpkin mixture into the chocolate and fold to incorporate. set aside

In a small bowl, whisk 1 tablespoon cocoa powder into 1/3 cup of hot water then add 3 tablespoons amaretto. (while the recipe calls for you to brush this mixture onto the ladyfingers, I do the traditional method and quickly turn them in the liquid. I find it adds more flavor into the ladyfingers. Doing it this way will require you to double this part of the recipe. Your choice)

Cover the bottom of an 8-inch square baking dish with the ladyfingers and brush with the cocoa mixture and top with half of the pumpkin mixture. Add another layer of lady fingers, brush with the cocoa mixture and top with the pumpkin-chocolate mixture. Top again with lady fingers, brush with the cocoa mixture and top with the remaining pumpkin mixture. Cover tightly with plastic wrap and refrigerate for at least 4 hours but it will taste best if you can leave it over night to set. When you are ready to serve, top with the cocoa powder and cinnamon dusted through a fine mesh sieve.

Tarragon Chicken

noreply@blogger.com (Bridgett ~ La Bella Cook) — Thu, 28 Oct 2010 17:05:00 +0000

Procrastination is a huge problem. Not just for me, but unfortunately one of my children decided to go ahead and inherit this ongoing problem. Yes, I know they didn't choose to inherit it (so please refrain from the speeches on genetics and biological tendencies) but since it isn't going away, I'm sticking to that theory. I tend to put off the laundry until I have piles that mock me and that little nail hole in the wall in my daughter's room that I filled and never painted over, well, it still needs to be painted. Lazy? No, I am far from lazy as I tend to be a neat freak but it is the little things that get under my skin to where I rebel and ignore. Dishes is one of them, although I grudgingly do them immediately after dinner. Which leads me to how those dishes become dirty in the first place: cooking.... I will put off trying a recipe if I picture in my head the amount of clean up I will end up doing. Crazy, isn't it? Which leads me to: easy recipes...

I make no apologies (and why should I?) for being a Nigella fan even though one commenter once told me to throw all her books that I use straight into the garbage bin and pick up a real author. I find her more inspirational, honest and gracious than any fussy chef. I refuse to abuse a perfectly lovely, useful and delicious book in such a way to please another just so I can say I only cook/bake from big name restaurant chefs. Sorry, not my style. Nigella is my style. I make foods that are fit for everyday that save on having to stay in the kitchen all day, require non-stop prep and those huge piles of dreaded dishes. My good friend Deb in England sent me Nigella Kitchen a while ago when it first came out across the pond and this Tarragon Chicken was one of the first recipes I made. You literally can have this on the table in 20 minutes and still savor every incredible bite. The tarragon cream sauce will have you keeping this recipe on your short list. It's highly addictive.

Tarragon Chicken

Adapted from Nigella Kitchen

2 tsps olive oil

1 clove of garlic, minced

2-3 spring onions, (depends on size) finely slice

1 tsp fresh tarragon

2 skinless, boneless chicken breasts

80ml (1/3 cup) Vermouth

1/2 tsp salt

60ml (1/4 cup) heavy cream (I used organic half and half with great results)

pinch of white pepper

Heat the oil in a large saute pan over medium. Cook the garlic in the oil for a minute or two. Add the spring onions and sprinkle in half of the tarragon, stir well and allow to cook in the oil for a minute.

Add in the chicken and cook for about 5 minutes.

Turn over the breasts and add the vermouth and sprinkle in the salt. Put the lid on and turn the heat down to low, leaving it to gently simmer for around 8-10 minutes. Check the chicken is cooked through.

Remove the chicken breasts and bring the remaining liquids to a boil. Add the cream and stir quickly then add in the rest of the tarragon. Stir well and add a good pinch of the white pepper if desired.

Pour the sauce over the chicken and sprinkle a little fresh tarragon over the top.

Spiced Pork Tenderloin with Basil Curry Mascarpone Mayo

noreply@blogger.com (Bridgett ~ La Bella Cook) — Wed, 20 Oct 2010 22:46:00 +0000

When you cook often, as I do, you end up exhausting your tried-and-true recipes, your family traditions and usual standbys. Some days I tend to stress myself out by mid-morning on what to even make for dinner. I turn to my cookbook collection for inspiration and find none, or I find that everything I would like to make would end up in a trip to the store. I dread these days and have been wanting to add to my usual stand-by list and came across this fantastic meal complete with an incredibly addictive sauce that literally could go with any other meat perfectly. I think it might even be perfect as a dip for vegetables for those who want to avoid meats. Feel free to use more or less of the curry, depending on your taste. I went on the lower side since my hubby likes curry, just not when it blows out your taste buds. If you've ever had those curries, you know what I mean. This is subtle yet warming and the basil adds an unexpected level of flavor against the creamy mascarpone and mayo. Not into mayo? I think a good Greek yogurt might do the trick as well.

This is definitely a new favorite of ours and it takes no time at all to get dinner on the table. Quick and perfectly elegant. You know you want some.

Spiced Pork Tenderloin with Basil Curry Mascarpone Mayo

Adapted and tweaked from Giada de Laurentiis

For the Pork Tenderloin:

1-2 pound pork tenderloin (preferably organic)

2 tsp olive oil
1-2 tsp ground cumin (depends on how spicy you like your meat)
1-2 tsp ground coriander seeds
salt and pepper to taste

Preheat the oven to 400.

Coat the pork tenderloin with the olive oil and massage the cumin, coriander, salt and pepper all over the tenderloin. Roast in the preheated oven 20-30 minutes (depending on the size of your tenderloin). Remove from the oven and set aside tented with foil to keep warm.

For the Basil-Curry Mascarpone Mayo:

1 cup mayonnaise (I used 1/2 regular mayo and 1/2 light)
1/4 cup mascarpone cheese, at room temperature
1/3 cup chopped fresh basil
1 tablespoon curry powder
1/2 teaspoon smoked paprika
salt and pepper to taste

In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper.

Slice your tenderloin and arrange on a platter to serve alongside the curry dip. Heaven!

A little break...

noreply@blogger.com (Bridgett ~ La Bella Cook) — Mon, 18 Oct 2010 04:07:00 +0000

Sorry for the lack of posts! Right after we finished up our vacation we had a death in the family and I lost a grandmother. I will be away from blogging for a little while so please excuse my lack of comments on your blogs. I promise to make the rounds soon to see everyone's delicious creations. Take care everyone.

Pumpkin Whoopie Pies With Maple-Marshmallow Cream

noreply@blogger.com (Bridgett ~ La Bella Cook) — Thu, 07 Oct 2010 01:18:00 +0000

While I am away on a little vacation, I will leave you with these beauties just in time for some Fall weather. I am hoping to catch some cool weather along the California coast instead of the heat lately. If you are a pumpkin fan, like I am, then you will love these incredible and highly addictive pies. Filled with a perfect combination of a maple and marshmallow cream, they are sure to bring on thoughts of falling leaves, cold evenings by the fire and listening to the raindrops. Not your cup of tea? Then just enjoy some of these...you will thank me.

Pumpkin Whoopie Pies with Maple Marshmallow Cream

Adapted from Bon Appetit

FILLING

1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract

CAKE

3 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup milk
Nonstick vegetable oil spray

FILLING

Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

CAKE

Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.

Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.

Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.

Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.

Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.