Sun-Dried Tomato Jam

Yumm, this is a keeper. I wanted to make an appetizer for Thanksgiving since we all know that we need just one more thing to eat on this holiday! This was perfect. I made a few changes to the original recipe from Giada De Laurentiis. My first was subbing regular sun-dried tomatoes for the oil packed and the other was adding in balsamic vinegar for the red wine. It took a lot longer to reduce to a jam then the directions said. I'm glad I started it the night before, I think all in all it was on the stove for at least 45 minutes. It was delicious on the crostini with the thyme flavored goat cheese.

Sun-Dried Tomato Jam

2 C sun-dried tomotoes

2 T evoo

1/2 onion, sliced thin

1 clove of garlic, minced

2 T sugar

1/4 C balsamic vinegar

1 C water

1/2 C chicken broth

1 t fresh thyme, chopped

1/2 t salt

1/2 t fresh ground pepper

Crostini

1 baguette, cut into slices (or use store bought, pre-sliced)

evoo

salt & pepper

Goat Cheese

5 ounces goat cheese

2-3 t fresh thyme

Place a medium saucepan over medium heat. Add the chopped tomatoes, evoo, onions and garlic. Cook for 5-7 minutes or until the onions start to brown. Add the sugar, vinegar, water, broth, thyme, salt and pepper. Bring to a boil, reduce heat to a simmer and cover for 30-40 minutes. Remove cover and continue to simmer until reduced to the consistency of jam. Remove from heat and cool completely.

Pre heat oven to 400 degrees. Place baguette slices on a baking sheet and lightly coat with evoo and sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.

Place the softened goat cheese in a bowl and stir in thyme.

To assemble:

Spread crostini with jam and top with goat cheese.

Chocolate Overdose Cake

This is by far the hardest desert I have ever made! It was so rewarding to hear the silence around the table after everyone took their first bite! I don't have a sweet tooth so I haven't even tried a bite of this cake. I just KNOW it is to die for. The effort it took to stay focused and work step by step was quite tiring. I hit a few bumps in the road but the final outcome was simply amazing. I took my time making this. In fact it took me three days. I decided to make the brownie base the first night, followed by the cake and then I finished off the mousse, ganache and assembly the final day. I think I could have crammed it into 2 days but could never have done it in one. I noticed the original recipe was done in one day. It must have taken at least 6 straight hours between the cooling and washing of dishes to the decorating. I would say it took me somewhere between 4-5 hours all said and done. My pictures don't even compare to the beauty found in both blogs (Annie's Eats & Confections of a Foodie Bride) but I'm still pretty proud of my final product!

I obviously didn't changed any of the ingredients or measurements. I did follow Annie's advice and used parchment paper as well as spread it over a couple of days. I ran into one problem with the cake layer. It started overflowing in the oven and created quite a mess so make sure you put your cake on a rimmed baking sheet to catch any drippings. I'm sure this doesn't need to be mentioned but since I'm a rookie baker I made sure all my ingredients were layed out before I tackled each layer. I also made sure my brownie base was separated from the springform pan before I started assembling and adding the mouse and cake. I kept the cake chilled for at least an hour before spreading the ganache and made sure to put parchement under the bottom before the final layer of ganache.

Chocolate Overdose

for the brownie base:

1/2 C plus 2 t cake flour

1/4 t salt

1/2 t baking powder

3 oz. unsweetened chocolate, chopped

6 T unsalted butter, cut into pieces

1 1/8 C white sugar

2 eggs

2 t vanilla extract

for the chocolate cake:

2 oz. unsweetened chocolate, chopped

1/8 C Dutch-processed cocoa

1/4 C hot water

7/8 C unbleached all-purpose flour

3/4 t baking soda

1/2 t salt
1/2 C buttermilk

1 t vanilla extract

2 eggs

1 egg yolk
6 T unsalted butter, soft

for the chocolate mousse filling:

6 oz. semi-sweet chocolate, chopped

1 7/8 C heavy cream

1 T sugar

for the ganache:

1 1/2 C heavy cream

2 T unsalted butter

18 oz. semi-sweet chocolate, chopped

Directions:

To make the brownie base: line the bottom of a 9-inch springform pan with a round of parchment paper and spray the sides with cooking spray. Center rack in the oven and preheat to 325 degrees. In a medium bowl, combine the cake flour, salt and baking powder. Stir with a fork to mix. Melt the chocolate and butter in a large heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth.

When the chocolate is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs one at a time, whisking after each additional until thoroughly combined. Whisk in vanilla. Add in the flour mixture in two additions, folding with a rubber spatula until completely incorporated.

Transfer the batter to the prepared pan and smooth with a spatula. Set aside, prepare cake batter and bake the two layers at the same time if you so choose.

To make the cake: line the bottom of a 9-inch round cake pan with a round of parchment paper Grease and flour the sides of the pan. Combine the chocolate, cocoa and hot water in a medium heatproof bow; set the bowl over a saucepan containing 1-inch of simmering water and stir with a rubber spatula until chocolate is melted, about 2 minutes. Add 1/4 cup of sugar and stir until combined. Remove from heat and set aside to cool.

Whisk flour, baking soda, and salt in another bowl, set aside. Combine buttermilk and vanilla in a measuring cup.

In the bowl of the stand mixer fitted with the whisk, whisk eggs and yolk on medium-low speed until combined. Add remaining sugar, increase to high and whisk until fluffy and lightened in color, 2-3 minutes. Switch out the whisk for the paddle attachment.

Add the cooled chocolate mixture to the mixing bowl and mix on medium until thoroughly combined, pausing to scrape down the sides of the bowl when needed. Add softened butter one tablespoon at a time. Add about 1/3 of the flour mixture followed by 1/2 the buttermilk mixture, mixing until incorporated after each addition. Repeat using half the remaining flour and remaining buttermilk. Scrape down the sides of the bowl, add remaining flour and mix on medium low speed until thoroughly combined. Pour batter into prepared pan and smooth.

Bake the brownie and cake layers at the same time (if you choose). The brownie base should take about 25-30 minutes and the cake about 30 minutes or until toothpick comes out clean. Transfer pans to wire cooling rack. Allow the brownie to cool completely, remaining in the pan. The cake should cool for 15 minutes in the pan and then you can invert onto wire rack, allowing it to cool completely.

Once the brownie layer has cooled completely, run a knife around the edges to separate it from the sides. Remove the springform ring but leave the brownie on the base. Form a collar of parchment paper around the brownie and extending up the sides of the springform pan. Reclose the springform so that the parchment fits tightly inside.

To make the chocolate mousse filling: place the mixing bowl and whisk attachment in the freezer or fridge. Heat 1 inch of water in the bottom half of the double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover with plastic wrap and allow to heat/melt for 10 minutes. Remove from heat and stir until smooth. Set aside to cool.

Place heavy cream and sugar in the well chilled bowl and whisk with well cooled whisk attachment. Whisk on high until stiff peak form, about 1-2 minutes. Remove bowl from mixer. By hand, whisk 1/4 of the whipped cream into the melted chocolate until well incorporated. Add chocolate mixture to remaining whipped cream and gently fold together.

To assemble cake: Evenly spread the mousse over the top of the brownie base. Place the cooled cake over the mousse and press down gently. Chill the cake for at least an hour.

To make the ganache: heat the heavy cream and butter in a saucepan over medium heat. Bring to a gentle boil. Turn heat to low and add the chocolate. Stir until smooth. Chill 1 cup of ganache for 1 hour (if you want to do some piping). Allow the remaining ganache to come to room temperature, about 40 minutes.

Remove the springform ring and parchment collar from the assembled cake. Place a dollop of ganache in the middle of your serving plate and carefully transfer cake to serving platter. Gently press cake to adhear to plate. Using a spatula, smooth the room temperature ganache over cake and sides. Use the chilled ganache to pipe some "pretties" if you so choose! This is a good idea if you would like to indicate servings.

Serve cake chilled an store leftovers in the fridge. Cut cake with a hot, dry knife.

Give Thanks

A lot has changed in my life over the last few months. When faced with aversion I always try to stay positive and keep my eye on the good. This Thanksgiving was a special day. I was ready to give thanks to all that I have around me each and every day and to all those who I hold close to my heart. My day began early. Not only is it Thanksgiving day but it is also the love of my life's birthday. I HAD to get up and put the Pumpkin Coffee Cake in the oven early so we could enjoy a little birthday breakfast before Dave had to head to work. Don't bother scrolling down the page to look at the recipe because there isn't one. The coffee cake sucked! I was excited to try it but very disappointed in the outcome. So I won't waste any space on this recipe. Oh and I need a bunt pan. (Maybe this is why it didn't turn out how it should have.)

Dave headed off to work and I worked on stage 2, 3 and 4 of his epic birthday cake, which I feel needs its own post. I heard my phone chirp and tried to find it through the thin layer of smoke that was quickly filling my house (yes, the epic cake was for some reason, overflowing it's pan and dripping all over my oven as it cooked). When I made it to the phone I saw a wonderful message from my very best friend in the whole world wishing me a happy day. My heart welled with love as I thought of how lucky I am to have Tess in my life.

The morning continued in normal holiday cooking fashion. Stirring, spilling, cleaning dishes, making more dirty dishes and cleaning them up again. Opening the door to let the smoke clear, tripping of dogs as they tried to clean up the never ending items hitting the floor and finally a beautiful late morning run with Saly on my favorite trails on earth.

My time out on the trails gives me good perspective. I was able to think of all I am thankful for. First and foremost my family. I have a beautiful new nephew that I was able to spend lots of time kissing and holding a few weeks back. My sister-in-law and her amazing putanesca sauce that she made for us while we were home (RB if your reading this I need that recipe!) My brother for being such a good dad. I was so amazed by his gentleness. My Dad for always making me smile with some dadism he says over the phone. My Mom for calling me on speaker phone as they all sat down for dinner surrounded by my family all wishing me a happy day and Dave a happy birthday and making me feel like I was sitting right there.

I am thankful for my extended holiday family. We have started our own holiday traditions and I believe we have only missed 3 Thanksgivings. We have created some great memories over the years and I love looking back at all that we have done together and it brings a smile to my face.

Although there are so many things that make my life full and I am so thankful for I would like to end with this. My life is full because of what I have chosen to surround myself with. I have chosen a great partner to go through life with and feel blessed by the love Dave gives me. Today is a special day because not only is it a day that I give thanks but it is also the birthday of the one person who gives me the strength to get up each day and make the best of it no matter what!

Happy birthday Dave enjoy each and every minute!

Shrimp Fried Rice

I have to be honest here. Up until now I haven't found a fried rice recipe that compares to good old Chinese take out... until now. This one definitely takes first place. It was very easy and came together quick. It can serve an army but great for lunches over the next few days. I made two cups of uncooked rice which makes something like 6+ cups of cooked rice. I found some great tips from Simple Recipes about not touching the food so much as it cooks in the wok. I tried my best to follow this rule and the final outcome was delicious little browned rice bits that remind me of, yes, the fried rice at our favorite little Chinese restaurant in town. Take a look at this recipe to follow her step by step guide to cooking fried rice. I think you can add what ever vegetables you want. I didn't have peas in the freezer and subbed edamame and added mushrooms and napa cabbage because I had some left over from making pot stickers over the weekend. I had scallions but forgot to add them so maybe add them to your ingredient list.

Shrimp Fried Rice

10-12 raw shrimp, shelled and deveined
1/2 t kosher salt
freshly ground black pepper
1/2 t cornstarch
2 T canola, divided
3 eggs, beaten
6 C leftover rice, grains separated well

2 carrots, diced

1 C shelled edamame

5 mushrooms, chopped

1/2 a small napa cabbage, chopped

1 t fresh ginger, small diced

2 T soy sauce

1 1/2 t sesame oil

1 T butter

Toss the shrimp with the salt, pepper and cornstarch. Let sit for at room temperature for about 10 minutes.

Heat a wok or large sauté pan on high heat. Add 1 tablespoon of the cooking oil and swirl to coat pan. Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until just cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible. Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the mushrooms and carrots fry for 1-2 minutes. Add the ginger, edamame and cabbage and cook for 30 seconds. Add in the butter and rice and stir well to mix in with the vegetables. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.5 Drizzle the soy sauce all around the rice and toss. Add the the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients.

Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

Mexican Chicken Soup

My Brother has been sending me pictures of what he has been making for dinner so I finally took the hint... he wants to be on my blog. So in honor of the 100th post I give you this delicious recipe made by Matt and Rebekah. All for you Matt, all for you! (Maybe this will make more people visit this site, now that I have a guest writer. Don't all log on at once and cause the internet to crash!)Mexican Chicken Soup

2 chicken breasts(EVOO, S&P, cook for 40min at 350)

2 C chopped yellow onion

1 C chopped celery

2 C chopped carrots

4 garlic cloves chopped

2.5 quarts of chicken stock

1 28oz can of whole tomatoes in puree, crushed

2-4 jalapeno peppers

1 tsp ground cumin

1 tsp ground coriander seed

1/2 C chopped cilantro

6 (6inch) tortillas

garnish:

sliced avocado

sour cream

grated cheddar

tortilla chips

Cook chicken and let cool, then tear and separate meat from skin and boneHeat 3tblp's of EVOO and add carrots, celery, onions- cook until onions brown. Add garlic 30secs). Add chicken stock, tomatoes and puree, peppers, spices, and some salt and pepper, and cilantro. Cut tortillas in half and then cross wise into 1/2inch strips and add. Bring soup to boil and then simmer for 25min. Add chicken and season to taste.

...thanks Ina Garten