Spork or Foon?

Chocolate Pumpkin Pie

2009-11-09T09:07:08-05:00

I didn't get to talk much about the desserts I posted in the Halloween Desserts post. The pumpkin spice cupcakes were fantastic, the lollipops were fun to make (although slightly stressful), the cookies soft, sugary and delicious. But one dessert really stood out: this chocolate pumpkin pie.

Chocolate and pumpkin are a beautiful marriage, albeit on that can raise eyebrows if people are not familiar with the combination.

I saw this cake in Martha Stewart's Halloween Issue and doggy-eared it to make. And I actually made it and didn't lost it in a pile of other doggy-eared recipes!

First thing is first. I am IN LOVE with this chocolate tart recipe. Sweet,tender, with hints of spice, it is topped off beautifully with a layer of melted bittersweet chocolate that adds the perfect, unexpected layer of chocolate delight. The tart is a perfect vessel for the creamy, spicy pumpkin pie, the recipe of which is my favorite recipe to date. I did not use the Martha Stewart Recipe, as I did not have sour cream on hand, so I found a recipe on Joy of Cooking, and yes, it was a joy to cook this.

Bad joke? OK. Sorry.

Let me tell you a little secret: I had never even tasted a pumpkin pie until last year, because throughout my childhood pumpkin pie seemed unnatural to me. Pumpkins were for carving on Halloween, not for eating! You all must be mad, I thought! Actually, the whole concept of pie seemed unnatural to me. Why have pie when you can have cake, I thought? And why have cake when you can have Carvel Ice Cream Cake? It has crunchies in the middle!

But I digress. I do now love pie (although I still prefer Carvel Ice Cream cake. Seriously. I have no shame). And I do love this pie. It was perfect for Halloween, decorated with a festive chocolate spiderweb (my first successful spiderweb decoration!). But sans spiderweb, this will make a fabulous Thanksgiving dessert. Unless you have some weird Scary Thanksgiving theme going on. If so, web away.

Click here for the pie recipe. Click here for the tart recipe.

Moving Day!

2009-11-03T00:53:51-05:00

Sorry, once again I'm a bad TWDer. I am moving for the second time in three months. Although Jack and I knew that our current (former) apartment was only a temporary one (we knew we'd be moving again in 3-6 months while we looked for a permanent apartment once we knew what our lives shaped up to be when we got back to NY, ie. where we'd be working and how much we could afford), we didn't know that it would be on the 3 month end of that spectrum rather than the 6 month end. But we found our dream apartment. Gorgeous location on the Upper West Side, stunning prewar building (we love prewar) built in 1901, high ceilings, a big kitchen (Yes! In Manhattan! With an Island!) and a working fireplace. A working fireplace, people! In Manhattan! Le sigh.

Another thing about moving in Manhattan, and any New Yorker can relate, is that if you find a place on Friday, you're moving the following Tuesday. Turnover is fast, people, even in these tough times. If you call a broker in Manhattan, your conversation can go a little bit like this:

Broker: When are you moving?

Prospective Tenant: Well, our lease is up in 6 weeks.

Broker: Call me in 4 weeks.

That's New York living. And I did find my apartment on Friday, only to move on Tuesday.

So again, all of my things are packed. My Halloween extravaganza was the last thing I baked before I packed up all of my equipment. Which means that again I cannot complete my assignment. But I vow to make both this week's and last week's desserts this weekend. Until then, look at this cute skull cake I made! It is a Devil's Food Chocolate Cake with Vanilla Buttercream Frosting. I didn't get to taste it because I didn't have the heart to cut into it and I left the party before anyone else had the heart to cut into it either. But I heard that it was gobbled up pretty quickly, so I'm pretty happy.

On another note, isn't this the happiest skull you ever did see? Not very intimidating.

Click herehttp://www.marthastewart.com/recipe/moist-devils-food-cake-with-mrs-milmans-chocolate-frosting?comments_page=1 for the Devil's Food Cake Recipe.

Click herehttp://www.recipezaar.com/Vanilla-Buttercream-Frosting-From-Sprinkles-Cupcakes-222188 for the Vanilla Buttercream Recipe (courtesy of Sprinkles Cupcakes. Although I have never eaten a Sprinkles Cupcake, I use their recipes for frosting as if their frosting is the frosting of the gods who only refer to the King Sprinkles version of the Frosting Bible. Sprinkles 31:24. And so it is said.)

And I really don't know why my hyperlinks have been acting up lately.

Click here to check out the responsible TWDer s in their versions of the All in One Holiday Bundt Cake! The holidays are here! Merry Christmas Everyone!

Lots'o Halloween Desserts

2009-10-31T12:14:56-04:00

Pumpkin Cupcakes with Cream Cheese Frosting

FASTEST POST EVER.

I made all of this stuff last night after going out with a few friends. So you can imagine how that went.

Note to all bakers: Don't try baking lots of food for a party after a night out with friends. You won't get anything done.

I woke up at 5 am to finish start baking. It took 6 hours. Plus, we're moving out of our apartment. Today was a bit crazy. It is only noon. Now I have to drive to Long Island. Holla.

Spice Cookies with Dulce De Leche Filling

Grandma's All Occasion Sugar Cookies

Do-It-Yourself White Chocolate Lollipops! Thanks Wilton!

Martha Stewart's Chocolate Pumpkin Pie! Chocolate Crust Recipe care of Martha Stewart (scroll down). Pumpkin Pie recipe care of Joy of Baking.

I also have the coolest skull cake that I will photograph later. Gotta run!

Top Chef with Teanna - Season Six, Episode 9, Part 2 - Pressed Chicken with Calamari Noodles

2009-10-29T17:15:36-04:00

I have to keep this one short and sweet - Jack and I are moving (AGAIN) this week to our permanent apartment!

Here is the winning restaurant wars dish from restaurant Revolt(ing). Michael Voltaggio made a Pressed Chicken with Calamari Noodles.

Let's talk about the brilliance that is Michael Voltaggio. Michael is so brilliant, that in this past Wednesday's episode, his dish prompted Natalie Portman to ask "Who is his dealer and is he accepting new clients?" Toby Young is kicking himself for not thinking of something so witty.

But that is an episode that I will discuss with next week's dish. And there is a lot to discuss... like the uncomfortable innuendos that were being thrown around the table about a prick. It was... odd.

Here's what I changed: You know with any Voltaggio dish, you're going to be doing some crazy stuff. Like putting frozen calamari steaks through a meat press. I couldn't find calamari steaks, so I just got the largest pieces of calamari that I could find and cut them into noodles with a pairing knife. No freezing required. Secondly, I do not have an immersion circulator, so I just poached the chicken in 2 cups of chicken stock, extra garlic and thyme, and added a lemon slice to really bring out the flavor. I then followed the rest of the instructions for the chicken by pressing a large frying pan on top of them and then crisping the skin when they were ready to serve.

The broth was delicious and reminded me a lot of the Cardamom Tomato broth that Kevin and Jennifer made in a previous episode. Michael's broth wasn't as sweet, as there was no sugar, but the sweet, licorice flavor of fennel and the citrusy lemongrass added the perfect flavor profile to this dish.

Although the recipe is challenging, it is definitely adaptable to the home kitchen if you put your mind to it. Click herehttp://www.bravotv.com/foodies/recipes/pressed-chicken-with-calamari-noodles-tomato-confit-and-fennel-salad for the recipe.

Oh, and here is a real picture of the other dish that Kevin and Jennifer made a few weeks back. I had to replace the crappy iPhone photo.

Whole Wheat Apple Chai-Spiced Muffins

2009-10-27T09:36:06-04:00

Tuesdays with Dorie will be "Teanna Does Wednesdays with Dorie" this week! I was a bit delayed in making the dessert (read: I still haven't made it yet), but will make it tomorrow to post! I apologize for any inconvenience!

I saw these muffins on a blogger friend's page. Tracey, of Tracey's Culinary Adventures, had an apple theme on her blog this past week, and when I saw these muffins, I jumped out of my chair and made them.

I'm not kidding. At 12:30 in the morning on Monday morning, I started baking these whole wheat muffins. There is nothing better than seeing a recipe that you love and knowing you have all of the ingredients to make it. And then on top of having all of the ingredients, having the will to make it at that very moment. That's a compelling recipe.

Honestly, food bloggers, or anyone who loves to cook for that matter, how many times do you see a recipe and bookmark/dog ear/email it to yourself/rip out the page, swearing that you'll make it at a later date and time. And how often do you actually make that dish?

Exactly.

This is a recipe that is simple and straightforward and packs a great punch. Tracey saw this recipe on the King Arthur Flour blog (a site I never read, but checked out when I saw this recipe and now realize what I've been missing)

I made some changes to the recipe, but not many. I didn't have white whole wheat flour on hand, so I used regular whole wheat flour, and I added my favorite spice - McCormick Gourmet's Chai Spice. I usually don't often use premade spice blends (like pumpkin pie spice or apple pie spice) because for some reason, actually measuring the out ginger, allspice, cloves, nutmeg, etc, etc etc makes me feel like a more accomplished cook/baker, but I make an exception with this spice.

These complex fragrant spices of the chai spice work so well with the robust cinnamon (in my opinion, you can never have too much cinnamon) and the crisp gala apples become soft and sweet once baked and are finished with the slight tang of buttermilk to create a wonderful breakfast muffin.

I've listed my ingredient changes, but head over to Tracey's blog to see the entire recipe!

1 cup (4 ounces) whole wheat flour

1 cup (4 1/4 ounces) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cinnamon

1 teaspoon chai spice

1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature

1/2 cup (3 1/2 ounces) granulated sugar

1/2 cup dark brown sugar, packed

1 large egg, lightly beaten

1 cup buttermilk

2 large apples, peeled, cored, and coarsely chopped

Top Chef with Teanna - Season Six, Episode 9, Part 1 - Pear Pithivier

2009-10-25T21:13:39-04:00

Finally the time has come for the beloved Top Chef restaurant wars. This is the point in the season where the top 8 chefs form two teams and build a restaurant empire for an evening to impress the judges. Or, in this case, the Top 5 or (arguably) 6 chefs pair up with two chefs that make you wonder why they weren't eliminated weeks ago leaving room for much more talented chefs to create dishes in the kitchen.

Luckily, one of said chefs did prepare the most popular dish of the evening: this pear pithivier. Yes, the controversial, inferiority-complex suffering Robin prepared this fantastical (yes, fantastical) dessert. Now, I don't mean to be mean about Robin. But we all know that Robin doesn't belong there anymore. Robin knows she doesn't belong there which is why I say she suffers from an inferiority complex: because her knowledge of the fact that she shouldn't be there constantly has her being over defensive and snappy. Although I'd snap Michael Voltaggio's finger off if he ever stuck it in my face the way he did hers after she cursed at him. But his arrogance is another story that can be seen in the hilarious montage of an interview where Michael talks about his level-headedness and leadership skills in the kitchen interspersed with clips of Michael being an annoying, obnoxious, cocky pain-in-the-ass. But he is a damn talented annoying, cocky, pain-in-the-ass, and for that, I cannot be mad at him.

I did make the dish that Michael made that won him the challenge - Pressed Chicken with Calamari Noodles - which was amazing and I will post Wednesday, but I have to say, this dish was the star of the dinner.

I had actually made homemade puff pastry for the first time from scratch and have yet to blog about it. I will shortly, but I'll just say that making puff pastry from scratch reminds me why I should never eat puff pastry: because it will turn my body into a butter factory. As in, I'll be a giant stick of Land O'Lakes walking the streets of Manhattan. But this dessert made me forget all of that. A delicious, intensely almond frangiapane is given a little kick by adding crystallized ginger and is layered with thinly sliced, butter- poached pears and enrobed in a light and flaky puff pastry crust. It is served with "intense vanilla ice cream" (I just thought it was funny that Eli described the ice cream as "intense") and a crisp almond brittle. Robin served this dish with an Elderflower syrup, but since I don't have any access to elderflower syrup, I made some homemade caramel and infused it with some rose water. The rich caramel worked perfectly with the light, rose-flavored water and was a perfect finish to the dish.

Maybe Robin does deserve to be there after all.

No. No. I don't think so. But this gives her a gold star in my book.

Click here for the recipe.

Top Chef with Teanna - Season 6, Episode 8 - Pork Leg Pate

2009-10-21T16:53:46-04:00

HOLLA!

I'm back! With a shiny new camera! I am the proud new owner of a Nikon D3000, which is basically the replacement camera for the now defunct Nikon D40, but sounds so much cooler because there are more 0's in the name.

But I am in love. I don't know much about cameras, but I do know that it is faster, takes better photos in less light, and IS NOT BROKEN, which was the problem with my last camera.

On another note, I swear I'll be a better blogger. I haven't been consistent, I haven't been keeping in touch with my favorite bloggers, I haven't been on Twitter, and I miss the community! When things calm down a bit, I'll be back with a vengeance! For now, I still love everyone so much!

But on to bigger and better things. Mainly, Kevin Gillespie and Pork. This week's challenge had the cheftestants cooking pork for the famed Charlie Palmer. And of course, the winner of the challenge was Kevin, who is not only extremely talented, but in love with the other white meat - so much so that he has a pork tattoo adorning his arm, which he happily showed the judges. Luckily, it wasn't adorning another part of his body (because, frankly, if you're going to have a tattoo of a pig, you may as well go all out and get it tattooed on your backside).

This has to be one of the easiest Top Chef recipes I have tried to date. The ingredients only cost me about $15 for 1/3 of the recipe for the pork, star anise, mushrooms, cherries, and heavy cream. I only ended up getting ground pork instead of pork and fat back (um?) and had to get canned cherries instead of fresh. Additionally, I subbed almond flour for hazelnut flour, because that is what I had on hand. I learned that quatre epices is a spice mix used mainly in France and the Middle East, but is just a fancy way of saying "2 tablespoons ground black pepper, or a combination of 1/2 tablespoon white and 2-1/2 tablespoons black pepper, 2 tablespoons ground cloves, 2 tablespoons ground nutmeg, 2 teaspoons ground cinnamon."

The recipe took a total of 20 minutes to throw together, even though there are three different segments. Each part of this recipe was delicious on its own, ESPECIALLY the mushroom mixture, which was absolutely glorious. Almond flour was cooked in a mixture of butter and canola oil (I didn't have 1 pound of pork fat on hand, unfortunately) and used to saute a mixture of mushrooms. The mushrooms are then tossed in a homemade mayonnaise and sprinkled with parsley. The mixture of earthy, nutty mushrooms, textural almond flour, creamy mayonnaise and lemony parsley is pure perfection.

The pork terrine was firm, tender, and wonderfully spiced with the quatre epices. And finally, cherries, although canned, took very well to the pickling process and were the key to bringing this dish together.

When Jack tasted the dish, he loved it so much, he didn't even have time to do his happy dance. Huge score in my book. Although I do miss that dance.

Click here for the recipe.

Duo of Kobe Beef with Creamy Polenta

2009-10-16T09:04:25-04:00

I prepared this over the summer as part of my Top Chef with Teanna series from Season 1, but never got around to blogging about it before the new season picked up. But it really is a phenomenal dish, and although I had to use a flash (it was dark by the time we served it), it still is deserving of a post.

This is a dish from season winner Harold, from the Season 1 Finale episode. Lorraine Bracco was a guest judge, and the chef's were asked to prepare a five-course dinner and pair wines from her vineyard with their dishes. This episode was at the height of Sopranos fame, although it was around that time when David Chase was doing very odd storylines where Tony Soprano did peyote in the dessert with some girl, which is not very mafia-like to me and forever changed the way "Don't Stop Believin'" was viewed forever.

The beef was incredibly tender, and the two different textures of the short ribs and strip loin worked perfectly with one another. The polenta was rich and creamy, but filled with butter and cheese, so I only had a bite, lest I wanted to gain five pounds just from my side dish.

Funny side note: I made this dish for our weekly dinners with our friends Chris and Chelsea while we were all living in DC. Chelsea and I were talking in the kitchen as I was preparing the polenta, and I was so embarrassed when I threw in an entire stick of butter and a whole container of mascarpone cheese. No one should have to witness that. If I'm going to eat that much butter, I'd rather not know about it.

Luckily, the dish was a huge hit, regardless of the butter. Tom Colicchio said in his blog post on the episode that this dish was lick the plate good. And it was. Hands down, this was one of my favorite dishes from the season (although I liked everything from that season, unlike this season). It was very simple dish to make, and one that didn't require me to be in the kitchen for hours.

Oh, and ere is an example of the poorly written Top Chef recipes from seasons past. Luckily, they have changed this and made much more comprehensive recipes.

Duo of Kobe Beef by Harold Dieterle courtesy of Top Chef

Ingredients
5 lbs. Kobe Short Ribs
2 qts. Red Wine
1 qt. Chicken Stock
2 qts. Veal Stock (I subbed beef stock)
2 pc Onions
1 pc Celery
5 pc Fresh Tomatoes
1 cup White Polenta
2 cups Milk
1 cup Cream
½ cup Butter
½ cup Mascarpone Cheese
2 oz. Morels
2 oz. Asparagus Tips Blanched
4 oz. Butter
20 oz. Kobe Strip Loin

Assembly:
Sear the Ribs in a Braising pot till golden brown. Add the vegetables and caramelize. Add the red wine and reduce by ½. Then add the stocks and cover. Braise for 4 hours or until fork tender. Remove the bones, portion into 3 inch cubes. Strain the reduced sauce and place the short rib cubes back in the sauce.

In a sauce pot heat the cream and milk. Whisk in the white polenta. Cook on low heat for 20 minutes. Constantly stirring to avoid lumps. Add the butter and the mascarpone. Season generously.

Heat the butter in a sauce pot, add a little drop of water and emulsifies. Place the morel and poach. Add the asparagus at the last second and season.

Heat a sauté pan with oil and season the Strip loin heavily. Pan roast the beef on both side and place in the oven for 12 minutes. Remove from oven baste with butter and cook till med rare. Rest beef for 4 minutes and slice
into 2 oz. pieces.

Top Chef with Teanna: Season 6, Episode 7 - Kobe Beef with Tomato-Cardomon Broth, Petit Bok Choy and Asian Pear

2009-10-15T08:47:34-04:00

After some missteps with the last few Top Chef Recipes, it looks like I am back on track with this one, because this dish was GOOD. Really, really good. Sweet, complex, flavorful, and filled with a vast mixture of ingredients that, when combined into one dish, brought together a delightful variety of flavors and textures.

And the dish was invented by my two favorites: Kevin and Jennifer.

Sure, I love the Voltaggio brother's, too, but one of them has a Michelin star. That is like asking Tiger Woods to play golf against... me. Ok, maybe not me, but someone who golfs a lot, like... Justin Timberlake.

I'm reaching here. It's early and I know nothing about golf.

When I first looked at the ingredient list, I almost fainted. All in total, there are roughly 30 ingredients required for this dish. And there are a lot of steps. And some hard-to-find ingredients. The main protein for the dish was a Kobe Beef skirt steak, but unfortunately, I was unable to find Kobe beef, so I had to stick with plain old skirt steak. Secondly, the dish called for sambal, a southeast Asian condiment that seems to come in several different variations that can either be spicy or sweet. Obviously I could not find this.

Other than the extensive ingredient list and many steps, this recipe is actually quite easy to make. Plum tomatoes are combined with ginger, garlic, star anise, fennel, cardomom, shallots, beef scraps, chicken stock and sugar to make the most incredible broth. And when I say incredible, I mean I-want-to-drink-it-by-the-glass, which is probably the reason Jennifer won the challenge (the broth was her creation).

I marinated the strip steak in hoisin sauce, ginger, garlic, cilantro, basil, soy sauce, molasses, and orange juice. I wanted to drink that marinade after the meat was sitting in it as well, but I'm sure that would have been dangerous.

Finally, a salad was made by blanching and shocking baby bok choy, grilling an Asian pear and cutting it into batons, shaving fennel, and supreming mandarin oranges (I had to use clementines) and tossing it in a lime-fennel vinaigrette.

Although time consuming, the dish is not very challenging and comes with a huge payoff.

Click here for the recipe.

On a different note, I'm very upset with the person that was sent home this week. Sure, said person annoyed me a little bit on the show, but really, that person is a far better chef than some of the remaining chefs. There is always one chef who goes home way too early (Remember Tre from Season 3? Heartbreaker.), but it always stinks.

Allspice Crumb Muffins Pt. 2

2009-10-13T19:11:42-04:00

Here is the photo, since I obviously dont know how to post from my iPhone.