chocolate dipped pretzel shortbread

I am asked, often, about how I come up with my crazy-kicked up ideas. Well, I admit I watch a lot of food tv shows, either on the Food Network or on PBS. (btw, Emeril Green on Planet Green is pretty good too). When I watch these shows I see what they are doing and always, always, always want to do it differently than what they did. The only time this does not happen is this seasons' Top Chef: Las Vegas; I'm blown away by the huge amount of talent. Almost every single dish they've made I am sitting there saying 'holy moly how very clever'! You know? Season one was sooo good too.
I keep a notepad with me almost at all times: there is one in the car, one on my nightstand, and one at my desk. The others times I carry one with me because I do get a lot of ideas when I'm at the gym or walking about. I'd say I get most of my ideas at night just before bed, and in the middle of the night to as I'm trying to fall asleep my mind just races with ideas. My list of 'to-make' is long, oh so very long; I finally resorted to typing them into my computer years ago or else I would be like those old college professors with papers, stack of papers, and stick-it's all over the place. I'm sort of a neat freak so that wouldn't fly. I am up to over 30 typed pages of ideas, not to mention the stack of recipes I printed from other food bloggers. I am very guilty of making more sweets than meals. My first love is french cooking, and I haven't been good about keeping that end up lately it seems.

Just like every chef and cook alike I have a fairly large cookbook collection. A lot of inspiration comes from cookbooks. One of my favorite things to do is look through a newer cookbook, ear-mark something, then go research almost the same thing in an old cookbooks and try to fuse the two together. Collecting old cookbooks is an addictive behaviour of mine that I don't get to practice as much as I'd like. Here on cape cod there are a lot of old, rotting bookstores with ginormous piles of neglected books; it takes hours to find the cookbooks because nothing is labeled and most of the people who go there prefer literary novels and the like, so the cookbooks are like those rug warehouses where the best carpets are at the very bottom! Don't get me started on the old, mile-long bookstores in NYC. That is heaven!! What I love about the older cookbooks: those food stains/mug stains on the pages, the withering ear-marked pages, and of course the old book smell--Love that old book smell!

There are so many food-creations I make that never make it to the food blog or are sitting in the photo archives. But I shall change that as most of you said you have no problem seeing my recipe-fails. This pretzel shortbread inspiration came from an old food & wine magazine--orignally it was a pretzel crust with chocolate filling type pie. I wanted to see if I could make shortbread with it. Came out ok, but for whatever reason they go stale fast--lasting only a couple days after being baked & dipped. Will I make this again? Not so sure, this is one of my recipe-fail ones, but I might if I add in more sugar and a hint of vanilla to it next time around.



pretzel shortbread
inspired from food & wine
print recipe

1 stick unsalted butter, softened
1 1/4 cups coarsely crushed thin pretzels (I used 1 & ½ cups)
3/4 cup confectioners’ sugar, sifted
A small pinch of sea salt
1/2 cup all-purpose flour
1 large egg

Chocolate dip:
About ½ cup of melted milk or dark chocolate (milk is way better)

In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners’ sugar at low speed until creamy.
Beat in the flour, egg, and salt.
Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact.
Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes. I only flattened them to ½ - ¾ inch thick—you don’t want them too thin.
Preheat the oven to 350°.
Roll out the dough between the sheets of plastic wrap. Cut them into circles of strips, whatever shape you desire. Place onto parchment lined cookie sheet.
Bake for about 10 minutes or until tops are almost light golden brown. These bake FAST! Once they turn a medium brown they are no good.
Let them cool a bit before dipping in melted chocolate. When you are ready to dip them make sure to let them set on parchment paper.
Note: these do not keep more than 2 days. They get stale fairly fast for whatever reason.

toffee-bacon scones

Yes you read right. There is toffee AND bacon in this scone. A scone with toffee and bacon, I mean hello? And you know what else? I put caramel chunks in there too. This is not your average boring stuffy, dry scone, this is kicked up to notches unknown. I've always wanted to do a scone or a cookie with toffee and bacon. I know those two are meant to be together--a match made in flavor-heaven. People these were so darn good. You could make them as holidays treats to give away to your special friends & family--this is something they would devour instantly. I mean seriously, are you feeling the love people?



toffee-bacon scones
print recipe

2 cups all-purpose flour
1 TB baking powder
1/2 ts baking soda
¾ ts salt
¾ ts ground cinnamon
6 ½ TB cold butter, grated with cheese grater (store in freezer till ready to use)
7 TB light brown sugar, packed
7-8 pieces of thick cut bacon, chopped into 1 inch-pieces and fully cooked/crispy
3 TB buttermilk
1 large egg
¼ cup chopped caramels (chopped as small as you can get them; I’ve seen caramels pellets in the store which I bet would be perfect too)
½ cup mini milk chocolate chips
½ cup toffee, chopped into 1/2 inch pieces (if using milk chocolate-covered toffee then omit above choco chips

Grate your butter with the large holes of a cheese grater. Then back into the freezer until you’re ready to use them. Preheat your oven to 425 degrees F. (I have a confection so I did 400 degrees). Line a large baking sheet with parchment paper.
Cook bacon in a skillet till crispy. Do not remove from pan, just turn off the heat. We will need some of the bacons’ grease for flavor, so do not drain.
In a large bowl, combine flour, baking powder, baking soda, salt, brown sugar, and cinnamon.
In a separate bowl add in the caramels, chocolate and toffee, and mix.
In a medium bowl combine the buttermilk and egg. Beat well until nice and combined.
Get out your butter from the freezer, and add that to the flour mixture. Mix with fork or pastry cutter until you have bread-like crumbs.
Grab a slotted spoon and remove bacon bits from the skillet into the flour mixture—it’s ok to get a bit of that nice yummy bacon fat in there—this is good people! Just make sure your bacon is cooled down a bit before adding to flour mixture so it won’t melt butter.
Add in your mixture containing the chips, toffee & caramel, mix with spoon or spatula.
Then fold the wet ingredients, in 2 batches into the flour mixture with a wooden spoon or spatula.
Make sure to not overbeat and get all the dry crumbly bits at the bottom of the bowl.
Dust your work space with generous amounts of flour and place dough down. You might want to dust your hands with flour as you will need to shape this dough into a large circle. Dough is very sticky. Once you have a ball, gently press down and out, forming the dough into a flattened circle. About 8-10 inches round. Dough will crack when you press down, you will need to pinch & repair torn areas as you go along.
Dust a large, sharp knife with flour and cut the dough into six large triangles or eight smaller ones—whichever you prefer. Slide the knife under each triangle to help you lift and transfer it to the prepared baking sheet.
Bake for 14 – 16 minutes, or until the scones begin to turn light brown in color. Mine were done at the 12 minute mark so check them at 10 or 12 minutes.
When scones are done and cooled a bit you can decorate them with some warmed chocolate Ganache.

sweet potato muffins stuffed w/ cinnamon-mascarpone

My latest kitchen experiment. I had posted a picture of this creation on twitter and everyone wanted to know where, when, who....NOW! So, I rushed to type up the recipe and get it out to you. Yes, these were seriously good muffins. I mean really good. A great muffin base that melded perfectly with the mascarpone stuffing. I hate boring muffins, I know I've said this before, but what is the point of eating a boring muffin? All those calories wasted for nothing. If I'm going to have fat and sugar it better be good. Normally I do not eat what I bake, I only taste-test and then away they go to a good home, where they are pampered, loved and sincerely appreciated. If I ate everything I baked I'd be 500 pounds. (I'd be a hot looking 500 pound babe, just so you know) BUT with these muffins my friends I had two muffins. I could not help myself. These are also very pretty to look at; might be a good breakfast treat for your Thanksgiving morning if you have company over. Easy peasy to make too.





sweet potato muffins stuffed with cinnamon-mascarpone
muffins slightly adapted from Noble Pig
print recipe

Muffins:
2 & ½ cups AP flour
1 & ¾ ts baking powder
½ ts table salt
¼ ts baking soda
¼ ts ground nutmeg
1/3 cup buttermilk
1/3 cup heavy or light cream
¾ cup plain sweet potato puree
1 & ½ ts good quality vanilla extract
1 stick unsalted butter, room temperature
3/4 cup dark brown sugar
2 eggs

Stuffing:
8 oz. mascarpone cheese, room temp.
Big pinch of salt
½ cup of sifted confectioners’ sugar
2 ts ground cinnamon
½ stick unsalted butter, room temp.

¼ cup or less of crushed walnuts or pecans (for garnish)
Cinnamon-sugar mixture to sprinkle on tops of muffins before baking.

In a medium bowl, combine all purpose flour, baking powder, salt, baking soda and ground nutmeg. Set aside. In a large bowl combine cream, buttermilk, sweet potato puree and vanilla extract. Set aside.
In a large bowl, cream the butter and dark brown sugar with an electric mixer, until fluffy. Add eggs, one at a time, beating well after each addition.
Alternately mix in dry and wet ingredients into the butter, starting and ending with the dry; mix only until each addition is incorporated -- Please do not overmix.
Coat a muffin pan with nonstick spray and fill muffin cups 1/2 full. Sprinkle the tops of the muffins with a generous amount of cinnamon-sugar mixture. Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean. (mine were done at the 20 minute mark).

For the stuffing: combine all ingredients and beat with an electric mixer or with stand mixer. Beat until well incorporated. To fill the muffins, all I did was cut out a large hole in the tops of the muffins and filled them with the stuffing. Use a pastry bag and pipe in the stuffing. If you don’t have a pastry bag you can use a plastic ziplock bag and snip a small hole at one of the edges. Decorate the tops of the muffins with crushed walnuts or pecans.

crispy curry fish w/ peanut sauce

I am a very fussy eater when it comes to seafood dishes. So when I find one that I love and is easy peasy to prepare I have to tell my friends. I've also been known to stop people in Whole Foods and tell them all about my latest find. Just like when you read a really good book, the first thing you want to do is tell your family, tell your friends that they absolutely have to read it--now! That's how I feel with great new finds in recipes.
This latest greatest find is a recipe from mark bittmans book "The Best Recipes in the World". A massive book of worldly recipes, most of them easy oh so easy to create. It's such a valuable book for beginners and experts alike.
I didn't just use the recipe, I had to (of course) kick it up a notch and add a sauce. Don't get me wrong it's good on its own, I just wanted a sauce. I always want a sauce with a good meal.
Both recipes are from mark bittman, I claim none of this as my own, but I do suggest serving it with some sticky sushi rice. The sauce and the sushi rice are purrrfect together. You can also use shrimp instead of fish-- if you do let me know how it goes. Sorry the photo isn't so hot, I had hungry people waiting to eat and lack of light :-(

crispy curry fish
By mark bittman
print recipe

1 ½ to 2 lbs skinless cod fillets
1 TB vinegar
salt to taste
½ ts fresh ground black pepper
1 ts ground turmeric
2 ts curry powder or garam masala
¼ ts cayenne pepper (optional)
peanut oil or vegetable oil (for frying)
2 cups flour
½ cup chopped fresh cilantro leaves
4 lime wedges

Heat oven to 200°F. Place oven proof platter in it. Toss fish with vinegar.
Combine salt, pepper, turmeric, curry powder and cayenne pepper in small bowl, then rub mixture onto both sides of each fillet.
Pour at least 1/8" oil into large nonstick skillet.
Turn heat to medium high.
Combine flour with enough warm water to make a batter about as thick as yogurt.
Test oil to see if it's hot enough (a piece of flour will sizzle in it).
Turn heat to high. Dunk fillets into batter one at a time, letting excess batter run off, then place fish in pan. Please do not overcrowd.
Fry fish, rotating as necessary so filets brown evenly.
Remove fish when golden and crisp on each side for 5 to 15 minutes.
Keep warm on platter in oven while you cook remaining fillets.
Sprinkle cilantro over fish. Serve with lime wedges.

peanut sauce
By mark bittman

3 small dried red chiles (Thai or piquin)
3 garlic cloves
2 shallots, peeled
1 stalk lemongrass, white part only, peeled, trimmed, thinly sliced
2 teaspoons ground turmeric
1 tablespoon peanut oil or neutral oil, like grapeseed or corn
1 cup coconut milk
1 tablespoon brown sugar
2 tablespoons soy sauce, or more to taste
2 tablespoons freshly squeezed lime juice
1/2 cup chopped roasted peanuts or crunchy peanut butter
Salt

Combine the chiles, garlic, shallots, lemongrass, and turmeric in a food processor and grind and until fairly smooth; scrape down the sides of the machine once or twice if necessary.
Put the oil in a medium saucepan or skillet over medium heat. When hot, add the chile-garlic mixture and cook until fragrant, about 1 minute. Add the remaining ingredients and whisk until smooth. Simmer, stirring occasionally, until the sauce thickens, about 15 minutes. Taste and add a sprinkle of salt or a little more soy sauce if necessary. Serve immediately or refrigerate for up to a week (warm gently over very low heat or in a microwave before using). Makes about 2 cups.
For curry peanut sauce. Another layer of flavor: Omit the chiles, lemongrass, and turmeric. Instead, put one 2-inch piece of fresh ginger and 2 tablespoons of curry powder or curry paste in the food processor along with the shallots.

dark chocolate balsamic truffles

When I saw Giada make this on her show, I fell in love instantly. I tried it her way, and was a bit bored with it, so I decided to kick it up a notch by rolling them in crushed salty pistachios. Wow, what a difference it made. I'm certain it was the extra salt in the pistachios and the actual crunchy texture that pulled it all together. This is a very rich truffle, so you only need a little bite to satisfy your chocolate craving. After all 70% cacao is an instant fix of chocolate cravings. These would be the perfect holiday gift to give to your friends and family that are foodies.
Note: I did not want to roll them into balls, I wanted a more rustic look since I added on the pistachios. I'm certain using crushed, salted almonds would work too. I don't know about peanuts though--I think the balsamic might not meld well with peanuts.

dark chocolate balsamic truffles
Adapted from Giada De Laurentiis

8 1/2 ounces good quality dark chocolate (70% cacao), chopped
1/4 cup heavy cream
2 teaspoons balsamic vinegar
1/2 cup cocoa powder (I did not roll them in cocoa powder, I rolled them in about ½ cup of chopped salty pistachios)

Melt the chocolate and cream in a double boiler over hot but not simmering water.
Place melted chocolate in a small bowl. Stir in the balsamic vinegar.
Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.
Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.
Place the cocoa powder in a small shallow dish. (this is where I used my chopped salty pistachios instead of the cocoa powder).
Place 6 truffles at a time in the cocoa powder (or the chopped pistachios) and roll the truffles around to coat, and return the coated truffles to the baking sheet.
Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.